HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and Ricotta cheese. Add flour to make a soft firm dough. Roll small pieces of dough and shape over a cheese grater. Place thumb on dough and roll forward. Place gnocchi in a large pan of boiling water. Cook about 20 minutes or until tender. Serve with your favorite tomato-meat sauce and sprinkle with grated cheese. Recipe may be doubled. Gnocchi freezes well.
Cream margarine and sugars. Add eggs and beat. Add bananas, milk and lemon juice. Sift dry ingredients and add. Add nuts. Bake in well-greased 8 x 4 x 3-inch loaf pan for 1 hour at 350°. Makes 1 loaf.
Dissolve yeast in water. Stir all ingredients together. Turn dough onto floured surface and fold several times to smooth. Roll dough into a 24 x 6-inch rectangle. Spread 1/2 dough (lengthwise) with 2 tablespoons margarine. Sprinkle with mixture of 1/3 cup brown sugar and 1 teaspoon cinnamon. Fold other half over. Cut into strips 1-inch wide. Hold strips at both ends and twist. Place on greased cookie sheet. Let rise. Bake at 350° about 15 minutes. While warm, frost with powdered sugar frosting.
Cook broccoli until just tender. Drain and place in 2-quart casserole dish. Melt 3 tablespoons butter in pan and stir in flour. Cook together for a few minutes, stirring constantly. Remove from heat and blend in milk. Bring to a boil, stirring constantly, and simmer until thickened. Add pepper and salt. Pour over broccoli in casserole dish. Combine stuffing, water and one half cup of butter. Spoon on top of casserole, pressing down, if necessary. Bake at 350° for 30 minutes. Serves 8 to 10.
Saute celery and onions in margarine. Add cooked rice, cooked broccoli, celery, onions, Cheez Whiz and soup. Put into baking dish and refrigerate overnight. Cook at 375° for 30 minutes.
Soften yeast in lukewarm water. Scald milk and to it, add the shortening, sugar, salt and lemon rind. Cool to lukewarm. Stir in beaten eggs and softened yeast. Add 1/2 the flour and beat thoroughly. Add remaining flour and mix well. Turn out onto lightly floured board and knead lightly. Place in greased bowl; cover and set in warm place. Allow dough to rise until double in bulk.
Mix finely chopped onion with sugar, vinegar, salt and celery seed until thoroughly mixed (in food processor if available). Gradually add pimiento and chop in processor 4 or 5 times (lightly) or chop by hand and add to mixture. Pour mixture over cabbage, stir until evenly coated. Allow to marinade, cover, in refrigerator 8 hours. Stir slaw and drain off excess liquid.
Beat eggs 5 minutes. Add sugar, pumpkin and lemon juice. Sift dry ingredients and fold in. Spread on jellyroll pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Turn out onto towel. Spread with filling. Roll and allow to stand for 1 hour before serving.
Saute onion in butter. Peel eggplant. Dice. Cook eggplant in boiling water until tender. Drain and mash. Combine onion, eggplant, corn, soup and seasoning in greased casserole. Cover with crumbs. Dot with butter. Bake at 400° for 20 to 25 minutes.
Combine ground chuck, cracker crumbs, chili sauce, onion, eggs, salt and pepper; mix thoroughly. Shape into balls and place in baking dish. Mix other ingredients and pour over meatballs. Cover with foil and bake at 350° for 45 minutes. Uncover last 5 minutes.
Salt chicken and boil until tender. Cool; remove from bones and cut into bite size pieces. Mix chicken broth, soup and cream cheese together. Melt butter and pour over cracker crumbs. Layer crackers in bottom of a baking dish, then the soup mixture. Repeat until all ingredients are used. Bake 20 to 25 minutes at 350°.
Heat oven to 300°. Grease pie plate. Beat all ingredients until smooth for 1 minute in blender or on high for 2 minutes with electric beaters. Pour into pie plate and bake for 50 to 55 minutes until knife comes out clean.
Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if needed.
Dissolve jello in boiling water. Add marshmallows; stir until dissolved. Soften cream cheese (can use soft variety) with juice of pineapple. Add to jello mixture. Add pineapple, mayonnaise and whipped cream. Put into 1 large mold or individual ones. This may be used as salad or dessert. Serves 4 to 6.
Beat together flour, sugar, milk and margarine. Pour over fruit in a square pan, about 8 x 8 x 2-inch. Bake for 45 minutes at 350°.
Melt oleo and add to cheese, mayo, salt and crab. Mix together. Lightly toast muffin halves and then spread mixture on each. Cook at 375° for 12 to 20 minutes, depending on whether frozen or not. Cut in fourths and serve hot. May be fixed ahead and frozen.
Boil potatoes and salt. Mix all ingredients. Bake at 400° for 10 minutes. Reduce heat to 350°, then bake 40 minutes. This will make 1 pie.
Mix all ingredients in a casserole dish and bake at 350° for 1/2 hour.
Combine ingredients in a pot. Stir until thick. Form into a ball and store in a covered container in your refrigerator.
Mix all ingredients. If too dry, add more tomatoes and juice, depending on how much hamburger you have. For 6 people families, I use 4 pounds of hamburger and double ingredients. Bake at 350° for 1 hour or 1 1/2 hours for larger meat loaf.
Rub butter over bottom and sides of pie shell. Saute onion in small amount of bacon drippings. Reserve 5 to 6 slices of bacon for garnish and crumble rest into onion. Spread over bottom of pie shell. Sprinkle cup of cheese over this. Set aside. Heat milk, add eggs, corn and rest of cheese until smooth. Pour into pie shell. Bake in hot oven, 450° for ten minutes. Reduce heat to 325° for 25 minutes more.
Take a package of chicken thighs and remove skin. Make 1 slice into the meat on top side of chicken. Soak chicken in vinegar. Can be soaked all day or 1 hour prior to cooking. Slice onions and place on top of chicken. Take frying pan and place chicken, vinegar and onions in pan. Add water, enough to cover top of chicken. Boil slowly until chicken is done. Gives chicken a tangy taste. Serve with anything.
Combine first seven ingredients and mix well. Sprinkle 1/4 cup pecans in an oiled ring mold and press cheese mixture into mold. Chill until firm.
Mix all ingredients except for ginger ale. Chill well. Just before serving, slowly pour in ginger ale. Serve over crushed ice. Enjoy this on a hot summer day!!
Pour over approximately 2 cups shredded cabbage. Can add carrots and/or bell pepper if desired.
Soak beans overnight in enough cold water to cover beans. Drain. Add 2 quarts of water, ham bone, onions, carrots, celery, parsley, cloves, mace, thyme, bay leaves, dry mustard and Worcestershire sauce. Bring to a boil, then reduce heat, and simmer gently for 2 to 3 hours or until beans are very tender. Remove ham and bone, cutting any meat into small pieces. Work soup through a sieve or blend in an electric blender. Add diced ham and sherry and season to taste. If soup is too thick (it should look like heavy cream), stir in a little water. Reheat and serve with sliced hard-cooked eggs and thin lemon slices on top. Serves 6.
Place spaghetti in boiling water (salted). Boil until soft. When done, put in colander and rinse. Fry meat. Add chopped celery and onions and cook until soft. Put altogether with other ingredients into small roaster or large baking dish. Bake 30 minutes at 325°. Serves 6 to 8. Use 1/2 recipe for smaller families.
Cook milk, sugar, salt and butter until forms a soft ball in cold water. Add peanut butter and vanilla. Stir until thick, pour into a 9 x 9 pan spray with a cooking spray.
Crush crackers and spread in oblong pan. Sprinkle with sugar and pour on butter. Mix or mash with spoon or fork to make crust. Mix cream cheese and icing together; pour on crust. Add sliced strawberries and glaze.
Grind almonds very fine and combine with powdered sugar until well blended. Make a well in center of mixture and add unbeaten egg whites. Knead to a smooth consistency that does not stick when working with a spatula, then by hand. If it is too dry, add more egg whites. Paste should be moist enough to be formed into any desired shape. Keep paste covered while shaping, as it dries out easily.
Season pork chops; coat with flour. Brown in hot fat in frying pan. Place potatoes in saucepan with water and 1/2 teaspoon salt; cover. Heat to boiling; cook 5 to 8 minutes. Drain thoroughly. Place potatoes and onion in buttered 12 x 7 x 1 3/4-inch baking dish. Mix celery soup and milk. Pour over potatoes. Arrange browned pork chops on top of potatoes. Bake at 350° until potatoes are tender and pork chops are well done, about 45 minutes.
Put cornstarch and milk in pan; bring to boil, stirring constantly, until mixture is thick. Set aside to cool. Cream butter, shortening and sugar until fluffy. Add cooled mixture; beat together. Add vanilla and beat until frosting is the consistency of whipped cream. Frosting for Crazy Chocolate Cake.
Brown chops in large skillet and pour off drippings. Stir in soup, water, potatoes, carrots, Worcestershire sauce, salt and caraway seed. Cover and simmer 45 minutes or until chops are tender.
Mix yeast in milk. Combine all ingredients in mixing bowl. Rub the surface with vegetable oil. Leave in warm place until double in bulk, about 3 hours. Form into rolls the size of pullet eggs. Place in large greased muffin pans. Let rise until double. Bake at 450° for 10 minutes.
Cool broccoli; drain. Melt 1/2 stick butter and Velveeta. Toss the well drained broccoli into the cheese mix. Place in shallow baking dish. Top with Ritz cracker topping.
Wash tomatoes (do not peel). Slice 1/2 inch thick. Combine flour, salt and pepper. Dip slices in milk then in flour. Dip in beaten egg, then in dry bread crumbs. Fry in 10 inch skillet in hot oil over medium heat. Cook about 4 minutes, brown on each side turning once.
Combine all ingredients. Bring to a boil. Simmer 30 minutes. Fill jars. Seal. Process 30 minutes in hot water bath.
Mix together shortening, margarine, sugar and eggs. Sift together dry ingredients. Blend well with shortening mixture. Combine sugar and cinnamon in small bowl. Form dough into 1-inch balls and roll in mixture of cinnamon and sugar. Bake for 8 to 10 minutes at 400°.
Crumble cake in bottom of pan. Boil 1 cup of water and mix in jello. Add frozen strawberries. Stir until mixture begins to jell. Pour 1/2 over cake. Pour vanilla pudding that has been mixed with milk over jello. Put in refrigerator and let set. Top with Cool Whip.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix flour and baking powder. Add flour mixture alternately with milk, beating well. Add vanilla. Divide batter into 2 parts. Add nuts to one part. Bake in 3 layers. Add nutmeg, raisins and cinnamon to the other batter. Bake in 3 layers. Bake at 350° until a toothpick comes out clean.
Mix first 7 ingredients and shape into loaf. Bake at 350° for 1 1/2 hours. Mix last 3 ingredients for topping and spread over loaf when about half baked so topping doesn't get too dark.
In a 9 x 13-inch pan, put in cherry filling and pineapple. Stir. Then spread evenly. Add dry cake mix and top with butter. Bake at 350° for 1 hour.
Spread popped corn and peanuts in a large shallow sheet pan. Keep warm in 250° oven. Combine brown sugar, corn syrup, butter and salt in a heavy pan. Place on medium heat. Bring to a boil and boil for 5 minutes. Remove from heat and stir in baking soda (syrup will form). Pour syrup over popped corn and peanuts in a fine stream. Stir and mix well. Return to oven and bake for 45 minutes to 1 hour, stirring every 15 minutes. Cool and serve or store in an airtight container. Keep in a cool place, but very good served warm.
Combine all ingredients in the order given in a crock-pot. Fill the crock-pot with water, covering all of the ingredients. Cook 10 hours on high. May add a dash of Texas Pete, if desired. Also, may serve over rice. Serves 4.
Combine scrubbed and diced potatoes, onion, celery and parsley in pot. Cover with water and cook until potatoes are done. Remove from heat. Add milk, crisp precooked bacon and butter. Return to heat for a few minutes. Do not boil. Remove. Salt and pepper to taste. Serves 4 to 6.
Heat oven to 350°. After mashing the potatoes, add the cream cheese, sour cream, butter, salt and pepper. Whip or beat with electric beaters. Grease a 9 x 13-inch casserole. Add potatoes; dot with butter. Sprinkle with Lawry's seasoned salt. Bake for 20 minutes. Yields 10 to 12 servings.
Cook beef and onion until browned and onion is soft. Drain off fat and stir in ketchup and chili powder. Add water and let simmer for 10 minutes.
In a large bowl, mix sugar, oil, eggs and beans beating until smooth. Combine flour, cinnamon, baking powder and soda together. Add to bean mixture stirring until just combined. Stir in raisins and vanilla; fill 5 greased and floured 16 ounce cans 2/3 full. Place on cookie sheet and bake at 325° for 45 to 50 minutes. Cool completely before serving. May be baked in one 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan at 325° for 50 to 55 minutes.
Mix first 8 ingredients and make into balls. Place in a baking pan. Mix next 3 ingredients and pour over meatballs. Bake at 350° for 30 minutes.
Dice potatoes, onion and asparagus spears. Place in pan. Cover with enough water to cook done. Add butter, milk, salt and pepper. Simmer on low heat about 5 minutes.
Brown hamburger or sausage in a pan. Put both cheeses, picante sauce, chilies and meat in crock-pot; let melt. Serve with tortilla chips.
Mix curry well into softened cream cheese. Form into ball and refrigerate. Cut big pieces in the curry in half. When ready to serve, place cheese ball on plate. Pour chutney over it. Ball may be rolled in finely ground almonds, if desired, or sprinkle slivered almonds on top.
Wash potatoes. With skin on, cut in half lengthwise. Dice onion and peel and slice carrots. Layer potatoes and onion in a large electric skillet. Cook, covered, for 15 minutes, then add rest of vegetables and cover. Cook until potatoes are tender. Fry cutlets and cook gravy. Put cutlets on top of vegetables and pour gravy over top.
Melt first three ingredients on Low in microwave. Add peanuts. Drop by teaspoon on wax paper.
Cook macaroni or other pasta al dente. Brown hamburger with onions and pepper. Mix all ingredients together and heat. Serve with a mixed salad.
Pat dough into tiara pan. Bake at 375° for 8 to 12 minutes, or until done. Mix cream cheese and powdered sugar together. When cake is cooled, turn onto plate and pour cheese and sugar mixture in middle of cake. Arrange fruit on top. Good with strawberries, fresh peaches or Mandarin oranges.
Coarsely crumble cornbread, then add tomato, onion, cucumber and bacon bits. Add enough mayonnaise to moisten, then add Italian salad dressing to taste.
Sift dry ingredients together and then add the remaining ingredients. Spray the pan with Pam. Bake at 350° until a toothpick inserted comes out clean.
Blend margarine and powdered sugar together. Add remaining ingredients and mix well. Form into balls (with #100 scoop) and chill.
Cook cabbage, carrots and onion 20 minutes and drain. Put in a greased casserole. Make a white sauce of the milk, butter and salt and then add the cheese. When cheese is melted, pour over vegetables. Cover with buttered crumbs. Bake in a moderate oven for 20 minutes.
In a saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer until carrots are tender-crisp, about 10 minutes. Makes 3 servings.
Bring the first 4 ingredients to a boil. Boil hard for 1 minute. Remove from heat and add the remaining ingredients. Mix well and drop by teaspoons onto waxed paper.
In saucepan, cook onion and celery in butter until tender; set aside to cool. In bowl, combine croutons, corn, eggs, water, salt, pepper and onion mixture; mix well. Shape into 8 to 10 balls. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25 to 30 minutes. Yields 8 to 10 corn balls.
Cut margarine into flour. Add nuts. Press into bottom of a 9 x 13-inch pan and bake 20 minutes at 325° (glass pan) or at 350° in a metal pan. Mix 8 ounces softened cream cheese with 1 cup powdered sugar and Cool Whip. Carefully spread on top of cooled crust.
Mix all ingredients, except chili sauce, together. Bake at 350° for 30 to 45 minutes. Place strips of bell pepper on top halfway through cooking. Pour off fat halfway through cooking. Cook until meat shrinks from sides of pan.
Preheat oven at 350°. Combine parsley, pepper, oil, oregano, garlic powder, Parmesan cheese and egg yolks and spread on rolled out bread dough. Layer 1/2 pound pepperoni (sliced) and 12 ounces Provolone cheese (sliced) on top of mixture. Roll dough like a jelly roll, and place on greased cookie sheet. Be sure to place rolled stromboli, seam down. Brush top of roll with egg whites. Bake for 45 to 50 minutes.
Mix ingredients; melt in saucepan. When blended and bubbly, add wieners, cut into bite size pieces.
Remove filling from Oreos and crush cookies. Mix with melted margarine and press onto bottom of 10-inch pie pan or spring-form. Bake 10 minutes at 325°.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Blend flour into egg mixture and shape dough into 1-inch balls. Roll balls into a sugar and cinnamon mixture until coated. Place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Let cool for 1 minute before removing from pan.
Heat oven to 350°. Beat egg until light yellow, fluffy and thick. Add sugar and vanilla. Stir until smooth. Stir in pancake mix and nuts. Drop on greased and floured cookie sheet about 2 inches apart. Bake about 8 to 10 minutes.
Beat eggs thoroughly. Add spinach after being squeezed as dry as possible. Add rest of ingredients; roll into 2-inch balls. Bake for 25 minutes at 350°.
Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly between the tortillas and roll up. Place seam-side down in a greased 9 x 13-inch pan. Pour remaining soup over the top. Bake, covered, at 350° for 35 minutes. Top center with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings.
Place the orange juice in a small saucepan and bring to a boil over high heat. Place the dates in a small bowl and pour the orange juice over the dates. Set and cool.
In a 13 x 9-inch glass dish, layer ingredients in following order: head of lettuce (chopped), celery, onion, peanuts, Parmesan cheese and frozen peas. Spread on layer of mayonnaise. Refrigerate overnight. Top with chopped bacon, tomatoes and eggs before serving.
Mix dry ingredients together. In another bowl, blend sugar, margarine and Crisco. Add beaten eggs, vanilla and anise. Add flour, baking powder and soda mixture alternately with milk. Shape into long narrow rolls on a greased sheet pan. Bake at 350° for 25 minutes. Slice while hot into 3/4-inch slices, then toast under broiler until brown on both sides.
Tear bread in pieces and place in 1 1/2-quart baking dish. Spread sausage over bread and sprinkle with cheese. Beat eggs, milk, salt and pepper. Add mushrooms. Pour over bread and sausage. Bake at 350° for 30 to 35 minutes.
Mix margarine and lard well. Add sugar. Mix. Add flour, 1 cup at a time, mixing well after each. Mold dough in logs. Wrap in waxed paper. Chill for 24 hours or more. Cut in 1/2-inch slices. Place on ungreased cookie sheet. Bake at 350° until solid, not brown.
Brown ground chuck; drain. Boil water, adding vermicelli. Cook until tender; don't overcook. Drain. Cut vermicelli into short pieces. Wash bean sprouts and break into very small pieces. Chop cabbage, onions, peppers and carrots very finely.
Parboil ribs. Place in heavy Dutch oven. Cover with sliced onions. Mix remaining ingredients together in a small pan; bring to boil. Pour over ribs. Cover. Cook on low 2 to 3 hours or until tender.
Cream shortening, sugar and vanilla together. Beat eggs and add to mixture, then add melted chocolate. Sift dry ingredients together, adding alternately with first mixture and milk. Blend well after each addition. Stir in nuts (if using). Chill 2 to 3 hours. Form balls, 1-inch in diameter. Roll in powdered sugar and place on greased baking sheet, 2 to 3 inches apart. Bake in 350° oven for 20 minutes.
Combine all ingredients, except beans. Mix well. Then add beans. Bake 1 hour at 350°.
Melt butter in a 9 x 12 baking pan. Mix together sugar, flour and milk and pour on top of butter. Add fruit on top of that (do not drain fruit). Do not stir. Bake at 400 degrees for at least 30-45 minutes. Is very good with vanilla ice cream.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Saute red pepper flakes in butter for about 1 minute. Add vodka and bring to boil. Lower heat; add tomatoes and simmer ten minutes. Add cream and basil and simmer briefly.
Saute onions, celery and green pepper in butter. Drain water chestnuts, saving liquid to dilute soup. Remove sauteed vegetables from skillet and combine with other ingredients. Mix well. Pour into greased casserole. Sprinkle crumbs over and bake 20 minutes at 350°. Serves 8 generously.
Combine butter and onions in 2-cup measure. Microwave 2 minutes on High or until onions are transparent. Stir in pimiento, lemon juice, salt, pepper and oregano. Pour over cooked and drained broccoli. Microwave 4 minutes on High or until hot.
Heat oven to 325°. Beat eggs until frothy. Stir in sugar, oil, zucchini and vanilla. Combine dry ingredients. Stir into zucchini mixture until well mixed. Stir in nuts. Pour into two well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour. Cool 10 minutes in pan. Cool thoroughly before slicing.
Thoroughly wash and dry chicken pieces. Dip each piece in egg, then roll in bread crumbs. Melt butter or margarine in skillet and brown chicken on both sides. Transfer chicken to baking dish. Add chicken stock and bay leaf. Cover and bake for 50 minutes at 350°. Remove from oven. Place a piece of cheese on each piece of chicken. Cover and return to oven for 7 to 8 minutes. Serve with boiled potatoes, rice or pasta alfredo.
Scald milk; add margarine, 3/4 cup sugar and salt. Cool to lukewarm. In a large bowl, dissolve yeast and 1 teaspoon sugar to warm water. Allow to set for 5 minutes or until foamy. Beat eggs; add eggs and lukewarm milk mixture to yeast. Blend well. Add 2 cups flour and ground cardamon; beat well. Gradually add remaining flour until dough is easy to handle. Knead on a floured surface until smooth and satiny. Place dough in a greased bowl, turning to grease top. Cover; let rise free from draft until doubled, about 1 hour.
Set oven to 350°. Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup of the sugar. Beat until combined. Beat in the one cup flour until crumbly.
Mix all ingredients and pour into 9 x 13-inch baking dish. Bake at 400° for 15 to 20 minutes.
Beat egg whites until stiff. Cream butter and stir in sour cream, lemon and vanilla. With a fork, blend together flour, sugar and baking soda. Add to butter mixture. Fold in the egg whites. Bake at 325° for 1 hour and 15 minutes in greased Bundt pan. Cool and refrigerate.
If large pieces, cut into smaller size or be sure other shellfish is free of cartilage. Add all ingredients and mix well. Chill. Serve with crackers.
Grind vegetables, using coarse blade. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to boiling. Simmer 3 minutes. Seal in hot sterilized jars. Yields 8 pints.
Combine. Bring to a boil. Let steep for 1/2 hour. Bring back to a boil. Add fish. Cook until white (1 to 2 minutes). Serve with lemon and melted margarine.