HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain. Beat eggs, milk, salt, mustard and Worcestershire sauce. Add bread and stir. Add cheese and sausage and mix well. Put in a greased 9 x 13-inch baking dish. Refrigerate overnight. Bake, uncovered, 45 minutes at 350°.
Crumble beef into 2-quart casserole. Stir in onion, celery and garlic. Cook in microwave, covered, on High for 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring once; drain off fat. Stir in beans, taco sauce, chili powder and cumin. Spray a 9-inch pie plate with nonstick spray. Line with tortillas to form a shell. Spoon cottage cheese over tortillas. Top with meat mixture. Cook, covered with vented plastic wrap, on High for 6 to 7 minutes; give dish a half turn once. Sprinkle with cheese. Cook, covered, on High for 1 minute more or until cheese is melted. Let stand for 10 minutes.
Boil chicken and dry onion soup mix together until chicken is tender. Remove chicken from broth. Reserve 1 cup of broth and mix with 2 cans of cream of chicken soup. Remove skin and bone from chicken. Chop the chicken coarsely. Mix chicken, sage, black pepper, Veg-All and chicken soup mix. Pour into a 9 x 13-inch casserole dish.
Combine first 4 ingredients. Lightly oil a small gelatin mold or bowl. Fill with mixture and chill for several hours just before serving; carefully remove meat mixture from mold and invert on serving plate. "Frost" mold with sour cream. Serve with tiny party rye bread or crackers. Makes 1 1/2 cups.
Cook red hots in 2 cups water. Add stick cinnamon and cloves. Let cool. Add cranberry juice, orange juice and lemonade. Add lemon juice. Add 2 1/2 cups water. Store in refrigerator. When ready to serve (use) heat one cup of mixture to every two cups water.
In a 2-quart saucepan, combine the fresh and canned tomatoes with their juice; bring to a boil over medium-high heat. Add the baking soda; cook, stirring, for 1 minute. Stir in the chicken broth, tomato paste, basil, sugar and leeks. Reduce the heat to medium-low. Cover and simmer for 1 hour. Serve hot.
Mix all ingredients together and shape. Put in a deep pan. Pour 2 or 3 cups water in pan. Peel potatoes and lay around meat loaf. Cook at 350° for 1 hour.
Mix jello and boiling water, chill until jelly like. Work sugar and vanilla into cream cheese. Whip evaporated milk with electric mixer till fluffy and firm. Mix in cheese mixture and jello. Pour into a 9 x 12 inch cake pan with graham cracker crust.
Mix some of the juice from Bing cherries with cream cheese until very soft (not runny). Add remaining ingredients. Mix by hand. Be sure to cut cherries and pineapple in halves before mixing. I always double this recipe. Put in molds, clear glass containers, etc. Cover with foil and freeze.
Dissolve gelatin in boiling water. Cool slightly. Add remaining ingredients. Pour into mold and chill until firm.
Heat 1 tablespoon of margarine with chicken for 10 minutes or until brown. Remove chicken and keep warm.
Cook tortellini according to package directions. Cool. Thaw vegetables. Cut Provolone cheese, pepperoni and roasted peppers into bite size pieces.
Mix confectioners sugar, condensed milk and melted butter. Add pecans and vanilla. Shape about 5 ounces small balls and refrigerate.
Combine dry ingredients. Add egg to water and beat until foamy. Mix into dry ingredients, stirring only to moisten dry ingredients. Add kamaboko and green onions. Drop by teaspoonful in heated oil. Fry 1 minute or until delicately brown. Serve with meal or as pupu while hot. Makes 18 to 24 kamaboko tempuras.
Place 1/4 cup butter in 8-inch round dish. Microwave on High until melted. Sprinkle sugar over butter and corn syrup. Stir well with fork. Place a drinking glass in center of dish. Sprinkle pecans and cherries around the glass over the butter and syrup. Take refrigerated buttermilk rolls and arrange them over the mixture in dish, squeezing to fit them in. Microwave at Medium for 6 to 8 minutes.
Brown and drain hamburger. Combine all ingredients in crock-pot and cook on medium until done (6 to 8 hours).
Preheat oven to 325°. Wash, peel and slice squash.
Melt 1 cup margarine; stir in 1/4 cup cocoa. Add water; bring to a boil. Remove from heat. In a large mixing bowl, combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture to dry mix and beat well; add 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan (cookie sheet). Bake at 350° for 15 minutes, until cake springs back when touched.
Slice carrots about 1/4-inch thick. Cook until tender (don't overcook), about 7 minutes. Drain. Cut up pepper and onion. Mix soups and sugar well, then add vinegar. Mix well. Then add oil, slowly, and mix this well. Pour over carrots, pepper and onion. Mix well and put in refrigerator for a day.
Brown beef, onion and garlic salt until crumbly. Drain off excess fat. Stir in Mozzarella, bread crumbs, oregano and egg. Salt and pepper to taste. Cook shells according to package directions and drain. Stuff shells with meat mixture. Spoon 1/4 of sauce over the bottom of 9 1/2 x 13 1/2-inch glass baking dish. Place shells in single layer. Cover with remaining sauce and sprinkle with Parmesan cheese. Bake at 400° for 20 to 30 minutes.
Coat Dutch oven with Pam; place over medium heat until hot. Add onion, green chilies and garlic; cook until tender. Add water, tomato juice, canned tomatoes, bouillon, cumin, chili powder, Worcestershire sauce, pepper, hot sauce, corn and green beans. Stir well; bring to a boil. Cover and reduce heat. Simmer 1 hour.
Beat eggs. Add buttermilk. Add all dry ingredients. Mix well. Pour boiling water over this and mix. Pour into a hot, greased, 2-quart dish. Bake 20 to 25 minutes at 500°.
Press crescent rolls into 13 x 9-inch pan, pressing out perforations. Bake as directed. Let cool completely.
Mix together in order given. Bake in 325° oven (convection) for 25 minutes for muffins and 1 hour for loaves of bread.
Beat eggs and sugar together. Melt butter and add egg mixture. Add dates. Cook and stir until mixture is thick and dates begin to melt. Add remaining ingredients and stir well. Cool slightly and roll in small balls. Roll balls in 10x sugar or coconut. Set in refrigerator until firm.
Cook ground pork, onions and garlic for 3 hours on a very low fire. When it begins to stick, add a little water. As it cooks, mash the crackers in a little at a time to absorb the grease. Add salt and pepper to taste. When cool, put into a double shell pie crust. Bake at 375° until browned, 30 minutes or so.
Preheat oven to 350°. Mix first three ingredients well. Add potato chips and stir in flour. Form small balls. Place on ungreased sheet. Press balls flat with the bottom of a glass dipped in sugar. Bake 16 to 18 minutes.
Cook macaroni in well salted water according to package instructions. Drain. Spray casserole(s) with cooking spray. Layer half of macaroni in bottom of dish. Top with half of cheese. Repeat. Mix beaten eggs with milk and pour over macaroni and cheese mixture. Cooking time and temperature may be varied. Cook 1 large at 425° for about 45 minutes if you like it "set" and browned. Slower oven will result in softer, cheesier mix. Anywhere from 350° to 450° and 30 minutes to 60 minutes works; you can't hurt this dish. Men and women love it. It's good!
Soften cream cheese and butter; blend together. Add 1 cup flour; mix together into large ball. Chill 1 hour. Shape into 2 dozen (1-inch) balls and place in ungreased 1 3/4-inch muffin pans. Press dough against bottom and sides.
Peel the potatoes and shred (you should have 8 cups). Add enough water to cover potatoes, preventing discoloration until all are shredded. Drain potatoes, saving 1 cup of the water. Heat the water, 2 tablespoons of the butter and milk to just under boiling. Pour over potatoes and stir in the onion, salt, pepper and eggs.
Cream butter and cheese. Blend in egg yolk and vanilla. Add cake mix (dry), 1/3 at a time. Mix well after each addition. (If mixer is used, add last 1/3 of mix by hand). Cover and chill 30 minutes. Heat oven to 375°. Drop by level teaspoon onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool before removing from baking sheet. Yields 6 to 8 dozen.
Put all ingredients in bowl with undrained pineapple and mix lightly with spoon. Bake in a 9 x 13-inch pan at 350° for 25 minutes.
Mix in blender and freeze in plastic pitcher overnight. Add a package of frozen strawberries for a strawberry daiquiri.
Cream butter and sugar. Add eggs one at a time. Add flour one cup at a time. Add baking soda and vanilla. Chill for at least 1 hour. Divide into thirds and place on floured board. Roll and cut. Bake at 250° until done.
Prepare okra and tomatoes. Saute onion and green pepper in fat, stirring often, until onion is browned. Add remaining ingredients and cook, covered, over medium heat for 30 minutes. Uncover and cook another 5 minutes.
Mix together and spoon into baking dish. Sprinkle with chopped pecans. Bake at 350° for 20 minutes. Serve hot or cold on crackers.
Preheat oven to 350 degrees. Sprinkle chopped pecans evenly in the bottom of a well greased 10 inch bundt pan and set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in the sugar mixture and layer in pan. Combine brown sugar and margarine and pour over biscuits. Bake for 30 minutes. Invert onto serving dish.
Sprinkle swordfish steaks with salt and pepper. Combine remaining ingredients and boil slowly for 15 minutes. Place steaks on grill. Baste with sauce. Turn once and baste again. Cook until done. Serve with more of the hot sauce.
Mix flour, margarine and nuts with fork. Press into bottom of lightly greased 9 x 13-inch pan. Bake at 325° for 15 minutes. Mix cream cheese, confectioners sugar and Cool Whip and spread over warm crust. Prepare pudding and spread over cream cheese layer. Top with remaining Cool Whip in container. Refrigerate at least 1 hour before serving.
Make roux with oil and flour. Add onions and tomatoes. Simmer 5 minutes. Add lima beans and add cold water to cover beans. Cover and boil gently until beans are tender 1/2 to 1 hour.
Spoon alternate layers of ice cream and crushed candy into 6 parfait glasses. Top each with 1 tablespoon Kahlua.
Combine ingredients as given. Drop on greased cookie sheet. Bake at 425° for 7 minutes.
Place piece of foil 30 x 18-inches in ungreased rectangular pan, 13 x 9 x 2-inches. Place beef in pan. Mix soup and onion soup mix; spread over meat. Add vegetables; sprinkle with water. Fold foil over and seal. Bake 4 hours in 300° oven. Makes 8 servings.
Beat eggs; add both sets of milk to even consistency. Blend in rum. Add Bitters to taste. Serve over crushed ice.
Beginning with short end, roll up sole, skinned side in. Arrange them seam side down in a well buttered baking dish just large enough to hold them in one layer and sprinkle them with the lemon juice. In a small bowl, beat the eggs with the cream; add the cayenne, salt and herbs. Pour the custard over the sole and put the dish, covered with foil, in a preheated 350° oven and bake 30 to 35 minutes or until sole flakes.
Melt chocolate and margarine in top of double boiler over simmering water. Beat three eggs until thick. Beat in flour, sugar, and vanilla. Cool chocolate mixture, beat in and add nuts. Grease and flour an 8-inch pan and bake at 350° for 25 minutes.
Boil potatoes till tended and dice with fork. Combine other ingredients while potatoes are boiling and chill. When potatoes are done, mix together and refrigerate. Serve well chilled.
Saute onion in pan. Add chicken; pour into casserole. Stir in tomatoes, soup and cheese; sprinkle taco shells on top. Bake at 350° for 20 minutes. Makes 6 servings. Exchanges: 3 proteins, 1/2 vegetable and 25 optional calories.
Remove tortillas from refrigerator. Combine cream cheese, mayonnaise, onions and olives. Spread thin layer of mixture on tortilla. Arrange 4 slices of ham over cheese. Tightly roll up tortilla. Wrap individual in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve, cut into 3/4-inch slices. Makes 64.
Steam celery and onions in large frying pan until tender. Add roast beef and rice; heat and toss with soy sauce.
Heat first 4 ingredients to a boil. Grind (food grinder or chopper) the last 4 ingredients. Pour in vinegar mixture and cook for 30 minutes. Put in jars and seal tops.
Combine squash and water in saucepan; bring to a boil. Cover, reduce heat and simmer until squash is tender; drain and mash. Combine squash, half of cracker crumbs, cheese and remaining ingredients. Spoon into greased baking dish (2-quart). Sprinkle with remaining crumbs. Bake at 350° for 45 minutes. Makes approximately 6 servings.
Cut steak in half lengthwise. Cut away from bone and skin. Curl each strip of fish into a circle; fasten with 2 toothpicks. Heat oil in skillet over medium heat. Add fish. Saute onion, garlic and ginger 2 minutes. Turn fish over. Add juice and simmer 5 minutes. Remove fish to plate. Season to taste. Cover with sauce from pan.
Beat eggs with salt and pepper in a large bowl with wire whip until foamy. Beat in the cream or milk until smooth. Heat the margarine in the top of a double boiler over simmering water. Add the egg mixture and cook, stirring often, for 15 minutes or until eggs are creamy and set. Serve immediately. Make for New Years parties.
Sweat onions in oil. Squeeze juice from lemons and reserve. Cut rinds into 1/4-inch strips. Put in small pan. Cover with cold water; bring to boil. Pour out water; repeat up to 3 times. When onions are tender, add drained lemon strips, juice, water, sugar, salt and thyme. Cook, uncovered, over low heat, stirring occasionally for 20 minutes, until liquid is reduced and onions and lemons are glazed. Put up in glass jars; store in refrigerator. Makes 1 3/4 cups (1 serving). Serve with baked ham, lamb or chicken.
Brown and drain ground meat and onion. Add tomatoes, mushroom soup, picante sauce and cheese. Heat to melt cheese.
Cream sugar and butter together. Add egg and sour cream alternately with combined dry ingredients. Beat well. Add raisins. Pour into a greased, fluted tube pan. Bake in 350° oven for 30 to 40 minutes.
In mixing bowl, stir together flour, sugar, baking powder and salt. Combine egg, milk and oil. Add all at once to dry ingredients. Stir together until lumps disappear. Bake on hot lightly greased griddle. Makes 8 (4-inch) pancakes.
Melt butter or margarine in a 13 x 9-inch baking dish. Mix the flour, sugar, baking powder and milk together. Add melted butter; mix well. Pour into baking dish. Spoon can of fruit on top; do not mix in. Do not add juice from can. Bake at 350° for 1 hour, or until golden brown.
Cut stew beef in small pieces. Brown with onion in a little oil in large pot. Add rest of ingredients except beans and rice. Mix well and simmer about 1 hour, adding more water if too thick. Add beans and heat until hot. Serve over cooked rice.
Mix together. Excellent for apple wedges, orange rings, pineapple chunks, banana chunks, kiwi fruit, etc.
Combine all ingredients. Bake in an 8 x 8-inch or 9 x 9-inch baking dish sprayed with nonstick coating at 350° for about 45 minutes or until golden brown.
Beat egg whites, salt and cream of tartar until frothy. Add sugar gradually, beating until stiff peaks form. Fold in chocolate bits, nuts and vanilla. Drop by heaping teaspoonfuls 2 inches apart onto paper-lined cookie sheet. Bake at 300° about 25 minutes. Remove and store in airtight container. Makes approximately 36 meringues.
Heat oven to 350°. Mix margarine, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into balls and roll in 2 tablespoons sugar and 2 tablespoons cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake 7 to 8 minutes or until set. Remove immediately from a cookie sheet.
Wash and seed bell pepper. Wash cabbage; core the cabbage. Using a food processor, shred the cabbage. Put the shredded cabbage in a bowl. Using the chopping blade, coarsely chop the bell pepper. Combine the pepper with cabbage. Next, pour in the dressing; stir. Cover the bowl and refrigerate for several hours, stirring occasionally.
Combine milk, butter, sugar and salt; let cool to lukewarm. Add yeast, 1/2 c. cherry juice, eggs, vanilla, flour, cherries and remaining juice. Mix until it forms a smooth, soft dough. Let rise 10 minutes. Mix down and let rise again until double in bulk. Shape into 4 or 5 loaves. Let rise until double. Bake for 50 minutes at 350°. Good toasted or with cream cheese.
Grease sides of crock-pot set on high. Add ingredients and stir well. Cover and cook on high, 2 to 3 hours or on low for 6 to 9 hours. Stir occasionally. Before serving, you can add chunks of Mozzarella cheese and allow to melt. (Serve with spaghetti sauce or stew.) Serves 8 to 12. (You can also add 2 mashed baking potatoes to mixture.)
Grease a 13 x 9-inch baking pan. In a large bowl, combine cheese, soup, sour cream, onion, 1/4 cup melted butter, salt and pepper and mix well. Fold in thawed hash brown potatoes. Put into prepared baking dish.
Beat oil and sugar together. Add eggs and bananas and beat well. Add dry ingredients, milk and vanilla. Mix well and add nuts. Pour into greased loaf pan and bake at 350° for 1 hour. Cool well and store overnight before chilling. Very good served with softened cream cheese.
Cut and boil potatoes until soft. Drain and rinse. In a large bowl mix olives and pickles. Add mayo until consistency with what you want. Do not mash potatoes, just stir them. You will have some full chunks left in bowl.
Dissolve jello in warm stock. Chill. Combine cayenne, vinegar, salt, celery and chicken. When jello is slightly thickened, fold in chicken mixture. Turn into loaf pan. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 6. (I used 1 jalapeno pepper, chopped extra fine.)
Boil rice and salt in water. Warm milk and canned milk; stir into cooked rice and add pudding, sugar, egg and raisins. Bring to a boil and add vanilla and cinnamon. Can be served either cool or warm.
Saute almonds and garlic in butter until golden brown; place Brie in baking/serving dish; top with almond mixture. Bake in preheated 375° oven for 10 minutes or until heated through. Serve with crackers or slices of French bread. Makes 2 to 4 appetizer servings.
Combine sugars, shortening, egg and vanilla. Sift dry ingredients and add to sugar mixture; fold in cereals. Chill dough overnight. Roll in small balls. Flatten with fork dipped in flour. Sprinkle with sugar. Bake for 10 minutes at 350°. Makes 4 1/2 dozen 3-inch cookies.
Pour boiling water over dates and soda; let cool. Add brown sugar, eggs, flour, butter and nuts. Pour into loaf pans. Bake for 45 minutes at 325°.
Combine apple, celery and nuts. Blend mayonnaise, sugar, lemon juice and salt. Fold in Cool Whip; fold into apple mixture and chill. Makes 6 servings.
Saute onion and pepper in butter until lightly browned. Add ham and shrimp; cook until ham is light brown and shrimp is pink.
Sift the flour and dry ingredients together. Cream the shortening and sugar. Add egg and sour cream. Add to flour mixture. Stir until just blended. Fold in raisins and caraway seed. Place in greased loaf pan. Bake at 375° for about 50 minutes. Rub a little butter over the top of the bread. Happy St. Patrick's Day!
Brown beef and onions, then drain off any fat. Add remaining ingredients. Cover and simmer for 1 hour. Serves 6.
Beat eggs. Add oil and sugar. Mix well. Stir in milk, juice and vanilla. Mix flour and baking powder. Stir in small amounts at a time until all is used. Stir in cherries and nuts. Pour into greased loaf pans. Makes 2. Bake at 350° for 1 hour.
Cut orange peel into thin inch-long strips. Add water and sugar. Boil together. Cool. Combine egg and milk and add to syrup. Combine dry ingredients and add to liquid; mix. Permit to stand for 10 minutes before baking. Use loaf tin. Bake at 350° for 30 minutes or more. Cut with sharp knife.
Melt margarine. Beat eggs and add sugar, soda, vanilla and syrup. Add margarine. Mixing bowl will be full. Add rest of ingredients, stirring with a large spoon. Drop by teaspoonful on ungreased pans. Bake at 350°.
Put part of mixture (all except cherries) on bottom of pan. Put cooked, sweetened and thickened cherries on mixture. Cover with remaining top mixture. Bake until brown on top, about 30 minutes, in a 9 x 13-inch pan.
Drain beans in colander and rinse until water runs clear. In a glass jar, mix remaining ingredients and shake. Place rinsed beans in dish; shake vinegar mixture and pour over beans. Chill at least four hours, stirring several times. This keeps well. I double recipe for picnics and pot-luck dinners.
Mix sugar and shortening. Add unbeaten eggs. Mix salt and baking powder with flour. Add soda to sour milk and combine with first mixture. Add mashed bananas, flour, vanilla and nuts to batter. Grease and flour 3 loaf pans. Bake at 350° until toothpick comes out clean.
Heat oven to 350°. Mix brown sugar and whipping cream in ungreased round pan, 8 x 1 1/2 inches, sprinkle with pecans. Unroll breadstick dough, but do not separate into breadsticks. Spread applesauce over dough. Roll up dough from short end; separate at perforations. Place coiled dough in pan. Bake 15 to 20 minutes or until golden brown. Cool 1 minutes. Invert pan onto heatproof tray or serving plate. Let stand 1 minutes so caramel will drizzle over rolls.
Grind cranberries and apples together. Mix fruit, sugar and nuts together. Dissolve jello in hot water. Pour over fruit mixture. Mix well and place in refrigerator until well set.
Prepare patty shells according to package directions. In a medium saucepan, heat butter until melted. Add onion and garlic and cook until soft and transparent. Stir in flour, curry powder and salt and cook 1 to 2 minutes, stirring constantly. Remove from heat and stir in cream, beating until smooth. Cook 5 to 7 minutes longer over moderate heat, stirring constantly until thick and smooth. Stir in shrimp and cook until heated through. Spoon shrimp mixture into warm patty shells and serve with chutney and coconut.
In blender, combine all ingredients except cinnamon. Blend on high speed 1 minute or until smooth.
Cook green beans, lima beans and peas until done and layer in 9 x 13-inch baking dish. Cook green pepper until tender and layer atop cooked vegetables. Whip whipping cream. Fold in mayonnaise and most of the Parmesan cheese. Spread cream mixture over vegetables and sprinkle with remaining cheese. Bake at 350° about 10 to 15 minutes until heated thoroughly and golden brown.
Crumble Ritz crackers. Add melted oleo and put in dish. Mix pudding with the milk and ice cream. Pour in dish and let stand 1 hour in refrigerator. Top with Cool Whip and toasted coconut.
Rinse and sort beans. Soak overnight. Drain and put in large pot with water to cover. Add chopped onion and salt pork. Boil until tender, adding water as needed. When cooked, but not mushy, place in greased casserole. Add remaining ingredients and bake at 350° for about 1 hour.
Combine all ingredients. Put into pie crust and bake at 350° until done, about 45 minutes to 1 hour.
Mix the first 4 ingredients together, then combine with dressing made with the last 4 ingredients. Refrigerate.
Cream butter, Crisco and sugar. Add eggs, one at a time. Stir dry ingredients together and add alternately with milk to sugar mixture. Grease and flour an angel food cake pan. Pour batter into cake pan. Put the nuts on top of raw batter and press into batter. Bake 1/2 hour at 325° and 1 more hour at 300°.
Mix first 6 ingredients well and pour into baking dish. Top with crushed Cheez-Its crackers. Dot with 3/4 stick of oleo. Bake at 350° for 25 to 30 minutes.
Brown and scramble sausage; drain well. Melt 1 tablespoon of margarine in skillet. Beat eggs; pour into buttered skillet. Put sausage or bacon on eggs; let eggs brown. Fold over.
Roll ice cream balls in peanuts to coat; freeze until firm. Meanwhile, combine pudding mix, corn syrup and peanut butter. Gradually stir in milk. Cook, stirring constantly, until thickened and bubbly. Cook 2 minutes longer. Pour a generous amount of pudding mixture into individual dessert dishes. Set peanut-covered ice cream ball atop. If desired, garnish with frozen whipped dessert topping, thawed. Serves 6.