HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry hamburger and diced onion. Drain off grease. Add salt, pepper and chili powder and stir. Add tomatoes and sugar. Simmer for 10 minutes. Cut up cabbage in a large pot. Pour meat mixture over the cabbage and add 1 cup of water. Stir from time to time. Cook on medium heat for 1 hour.
Soften ice cream. Melt oleo. Add cracker crumbs and chopped nuts. Spread half of mixture in bottom of 9 x 13-inch pan. Beat pudding, coconut, flavoring and milk until thick. Fold in ice cream. Put on top of crumbs in pan. Spread with Cool Whip. Cover with remaining crumb mixture. Refrigerate. Can be made night before and covered with Saran Wrap. You may use instant coconut cream pudding and omit the coconut and flavoring.
Mix ketchup and sauerkraut in 1 1/2-quart casserole. Sprinkle crumbled bacon and brown sugar on top. Bake at 250° for 3 hours.
Brown ground beef; drain and rinse. Add all other ingredients except Parmesan. Cook until noodles are tender. Sprinkle with Parmesan cheese.
Cook sausage, breaking it up in pan. Saute onion and celery in drippings. Combine all ingredients in 1.5 casserole dish sprayed with Pam. Cover tightly. Bake at 450° for 1 hour.
Mix all ingredients together except for the milk and bread crumbs, then add scalded milk and mix well. Then add bread crumbs and mix together. Bake at 350° for 45 to 60 minutes.
Grease and flour 8 x 8-inch pan. Heat oven to 350°. Combine first four ingredients. Cut in shortening with fork. Remove 1/2 cup and set aside for topping. Combine molasses, soda and sour milk. (To make sour milk, place 1 tablespoon vinegar in measuring cup and fill with milk to make 1 cup.) Add molasses/milk mixture to dry mixture and stir with fork until just moistened. Do not beat. Pour into prepared pan. Cover with crumb topping. Bake 30 minutes at 350°.
Prepare brownie mix as instructed on the box. Before baking, add the semi-sweet white chocolate and peanut butter chips. Pour into the pan and sprinkle on the nuts. Bake as directed on the box. May make as cookies by following the conversion recipe on the box.
Butter a deep dish 12-inch pie pan. Mix 3/4 cup sugar, flour, powder, salt and nuts. Set aside. Melt bitter chocolate, butter and milk (can use 2 tablespoons cocoa powder, 4 tablespoons butter and 1/2 cup milk instead, but do not heat). Combine the flour mixture with the cooled chocolate mixture. Pour into the pie pan. Mix the brown sugar, 1/2 cup sugar and cocoa; sprinkle on top.
Combine uncooked ground beef, beans, chili powder and oregano. Spoon into uncooked shells. Place in greased 9 x 13 baking dish. Combine water and picante sauce. Pour over shells. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake in 350° oven for 1 hour. Uncover. Spoon sour cream over top, sprinkle with cheese, onion and olives. Bake 5 to 10 minutes longer.
Preheat oven to 350°. In a medium bowl, combine butter and sugars. Add eggs and vanilla; beat until smooth. In a small bowl, combine flour, cinnamon, baking powder and salt. Add dry ingredients to butter mixture; stir just until dry ingredients are moistened. Stir in peanut butter.
In medium saucepan, cook together white sugar and corn syrup until it comes to a boil. Stir in peanut butter (either smooth or crunchy). Remove from heat. Prepare a large bowl, lightly buttered, with cornflakes. Pour hot mixture over cornflakes and mix well. Then press into buttered 9 x 13-inch pan. Cut into bars when cool.
Pour boiling water over 1 1/2 cups bran. Let stand while mixing together all other ingredients, except remaining bran. Add the remaining dry bran and soaked bran. Mix well. Put in refrigerator. Keeps about 6 weeks. Bake as needed in 400° oven. Bake in small muffin tins for about 12 minutes; bake larger tins for 15 to 20 minutes.
Wash spinach; allow to drain overnight in a colander. Cut the coarse stems off and discard. Chop spinach and green onions in a large mixing bowl. Add crumbled cheese, unbeaten eggs and season to taste with salt and pepper. Pour 1/2 of the melted butter over spinach mixture; toss lightly to combine all ingredients.
Sift flour, sugar, baking powder and salt together, then add Crisco, milk and vanilla. Beat 2 minutes, then add egg whites and beat 2 minutes again. If you like, you can fold in batter 1/2 cup coconut or pink food coloring and teaberry flavoring. Makes 2 layer pans or one 13 x 9-inch.
Combine yeast in warm water; set aside. Put sweet milk, shortening, sugar and salt in a pot. Bring to a boil. Remove from heat. Set in sink of cold water until cool. Add 2 beaten eggs, yeast mixture and flour.
Place pineapple in bottom of 13 x 9-inch baking pan. Add cherry pie filling on top. Sprinkle yellow cake mix and spread evenly with spatula. Melt butter and pour over cake mixture. Garnish with chopped pecans. Place in oven for 50 minutes until top is lightly browned. Delicious! Enjoy!
Boil chicken; keep broth. Skin and debone chicken. Take celery soup and mix with 1/2 can of chicken broth. Put egg noodles in chicken broth and let boil until tender. Drain and layer vegetables, celery soup (with broth), chicken and noodles in a casserole dish. Bake 35 to 40 minutes. Salt and pepper to taste.
Preheat oven to 375°. Grease and flour a loaf pan. Cream butter and sugar together until fluffy. Add eggs, one at a time. Add lemon juice and vanilla; blend well. Sift together flour, salt, baking soda and baking powder. Add the dry mixture to the creamed mixture alternately with buttermilk. Beat well after each addition. Pour into prepared pan; bake 20 to 25 minutes or until the center is set. Cool on a wire rack for 10 minutes before removing from pan. Makes 12 servings.
In the bowl of a food processor, puree the Ricotta until smooth (consistency of sour cream). Scrape it into a bowl. Fold in half the trout, then the horseradish, scallions, dill and lemon juice. Season with salt and pepper. Fold in remaining trout and chill.
Season ribs with salt and pepper. Combine kraut, carrots, tomato juice, brown sugar, caraway seed and apple. Place together kraut mixture and ribs in Dutch oven. Bake, covered, in 350° oven for 2 1/2 to 3 1/2 hours or until ribs are done. Goes well with baked sweet potatoes. Yield: 4 to 6 servings.
In a large saucepan, bring broth to boiling. Cut chicken into 1/2-inch cubes and add to broth. Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling. When broth boils, reduce heat. Add noodles. Cover and simmer for 5 to 7 minutes or until chicken is no longer pink and noodles are tender. Serves 3.
Blend all ingredients in a blender until well mixed. Pour into 9-inch pie plate. Bake at 400° for 20 minutes; turn oven down to 350° and bake 35 minutes.
Combine dry ingredients, then add applesauce and glue. Stir to combine. Work with hands 2 to 3 minutes until mixture is smooth and ingredients are fully mixed. Divide into 4 portions. Roll each portion to 1/4-inch thick. Cut dough with cookie cutters of desired shapes. Use a straw or toothpick to make a hole near the top of the ornament.
Mix snowdrift, brown sugar and eggs well. Add buttermilk, sift together dry ingredients and stir into mixture. Add pecans, dates and candied cherries. Chill dough one hour. Drop with teaspoon about 2 inches apart on lightly greased baking sheet. Top cookie with pecan halve or half of cherry. Bake at 400° for 10 - 12 minutes. Makes 4 dozen.
Blend all ingredients in blender. Place into saucepan and cook for about 20 minutes; put into clean canning jars.
Preheat oven to 350°. Mix butter, sugars, vanilla and eggs in large bowl with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded spoonful (about 1 tablespoon) about 2-inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes. Yield: 4 dozen cookies.
Combine soy sauce, chili sauce, jelly and mustard. Place meatballs in crock-pot and pour sauce over them. Let them cook 3 to 4 hours on low.
Mix bread, cheese, sausage, green pepper and onion. Spread in greased 13 x 9-inch pan. Whisk eggs and milk. Pour over top. Cover dish with foil and freeze.
Combine first 5 ingredients in a small saucepan. Bring mixture to a boil and boil 1 minute. Let cool completely. Combine remaining ingredients in a bowl and toss lightly. Pour marinade over vegetable mixture; stir gently. Cover salad and refrigerate overnight. Yield: 10 to 12 servings.
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies for 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg. Uncover your soup and add broth and water to pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings.
Mix mayonnaise, soup and chestnuts together. Add celery and chicken. Mix butter and enough dressing to generously cover a casserole. Put chicken mixture into 3-quart greased casserole. Top with crumbs. Bake at 350° approximately 30 minutes. Serves 8.
Mix avocados, onion, chili, lemon or lime juice, cilantro and salt. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with tortilla chips. Makes 1 1/2 cups dip.
Slice potatoes and place in casserole. Slice carrots on top of potatoes. Add peas and slice onions on top of peas. Add pork chops, salt and pepper. Pour on tomato soup and bake in 350° oven for 2 1/2 to 3 hours.
Combine pie filling mix, sugar and 1/4 cup water in saucepan. Blend in egg. Add remaining water. Cook and stir until mixture comes to a full boil and is thickened. Cool about 5 minutes, stirring once or twice. Measure one cup, cover and cool completely. Pour remaining filling into pie shell.
Brown bacon, onion and green pepper. Add pimentos, peas, chicken and ripe olives. Mix with cooked spaghetti. Add cheese (may be used in or on top).
Mix unsweetened Kool-Aid with sugar, juice and water. Chill until ready to serve. Before serving, add Sprite. Makes approximately 5 quarts.
Mix oil with sugar. Add egg and beat well. Stir in molasses and vinegar. Sift together flour, soda, salt, cinnamon and ginger. Add to molasses mixture. Drop by teaspoonful in 1/4 cup sugar and form balls. Cover with sugar. Bake on ungreased pan at 350° for 8 minutes. They rise and get light brown. Watch and take from oven as they begin to fall. I believe 1/4 cup more flour is better so cookies will not be so flat.
Make cake mix as directed. Take cream cheese, egg, sugar and salt and mix together. Then add chocolate chips. Fill cupcake holders 1/2 full, then add spoonful of mixture. Bake as cake mix directs.
Mix crumbs, sugar and margarine and press into 9 x 13-inch pan. Mix cream cheese and powdered sugar (can add a few drops of milk to mix well). Spread this mixture over graham cracker crust. Then spread pie filling over cream cheese mixture. Top with Cool Whip or Dream Whip, using directions on box. Chill 30 minutes to 1 hour before serving.
Grease a 13 x 9-inch pan. Put in cherry pie filling mix, then cover with drained pineapple chunks and then with the dry cake mix. Over this pour butter, then coconut and nuts. Bake at 350° for 1 hour. Serve warm or cold with ice cream on top.
Mix well and chill at least 1 hour. Roll out (not too thin). Cut with empty Spam can. Bake 8 to 10 minutes at 350°. Do not overbake. Makes about 6 dozen.
Set aside 2/3 of the cake mix. Combine remaining cake mix, margarine and beaten eggs. Stir by hand (spoon) until mixture is crumbly. Press the mixture evenly over the bottom of an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Combine fruit juices, honey and cherry juice. Chill. Pour into punch bowl. Spoon in vanilla ice cream. Resting bottle or cup on rim, carefully pour in the ginger ale, stirring gently. Serve immediately. Makes about 5 cups.
Use 2 cups hot water to dissolve Jell-O. Add quart of cold water to mixture. Place all ingredients in large container and mix. Sweeten to taste.
Layer sausage, mushrooms, green onions, tomatoes and cheese in greased baking dish 13 x 9 x 2-inch. Beat remaining ingredients; pour over sausage mixture. Cook uncovered in 350° preheated oven until golden brown. Let set about 30 minutes and cut into 12 (3-inch) squares. Great for brunch!
Cook and drain spinach. Mix all ingredients. Pour into a 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 20 to 25 minutes. Yields 6 servings.
Grease and flour two small loaf pans or one regular pan. Preheat oven to 350°. Put ingredients into bowl. Beat at medium speed for 5 minutes. Pour into pans. Bake for approximately 1 hour or until toothpick comes out clean and dry.
Combine sugar, butter and 1 1/2 c. water in a small stainless steel, glass or enamel saucepan; cook over low heat, stirring constantly until sugar dissolves. Combine cornstarch and remaining water in a small mixing bowl; mix well with a wire whisk; add to syrup mixture, mixing well. Cook over low heat, stirring constantly until mixture clears and thickens. Add lemon rind and juice; cook, stirring constantly, 2 minutes. Combine egg yolks and milk in a small mixing bowl, mixing well; add a small amount of warm sauce, mixing well. Add back to sauce mixture in saucepan, mixing well. Bring to a boil, stirring constantly; remove from heat. Sauce may be stored in refrigerator and reheated. It may be necessary to beat with a wire whisk before reheating.
Preheat oven to 350 degrees. Butter a 2 quart casserole. Prepare pasta as directed. Drain. Put pasta into casserole. Cut butter into tablespoons and place on pasta. Cut cheese thinly (to melt evenly). Place on pasta. Pour milk over top. Bake for 10 minutes. Stir to mix in cheese. Bake for 25 minutes more, stirring often to prevent browning. Let stand 10 minutes before serving.
Mix together cream cheese, sour cream and taco seasoning. Spread in large pan. Spread taco sauce over mixture. Top with chopped lettuce, chopped tomatoes, sliced olives and shredded cheese.
In skillet cook sausage, stirring to separate into bits. Remove meat. Pour off all but 1/4 cup of fat drippings. Add vinegar, oil, Worcestershire sauce and basil. Heat until boiling.
Heat oven to 375°. In 10-inch ovenproof skillet, melt margarine; blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring constantly, until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Sprinkle with poppy seed. Bake at 375° for 20 to 25 minutes or until biscuits are golden brown. Makes 5 to 6 servings.
Combine first 5 ingredients in a large bowl. Mix well. Add oil. Stir until dry ingredients are moist. Spoon batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes, until golden brown.
Peel and slice apples. Cook over low heat until apples are flexible. Add sugar. Mix flour with water in jar; shake vigorously until a paste. Stir into apples; cook until quite thick. Add cinnamon and butter; mix well. Let cool before using.
In a large saucepan, combine the cherry pie filling, pineapple, sugar, cornstarch and food coloring; cook until thick. Remove from heat and stir in jell-o; allow to cool. Add the sliced bananas and chopped nuts. Pour into 2 baked pie shells and chill well. Top with Cool Whip before serving.
Bring to a boil the first 5 ingredients. Let cool. Shred lettuce. Dice pepper and onion. Grate carrot. Mix all vegetables together and pour brine over them. Freeze until needed.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl until dissolved. Stir in measured liquid. Refrigerate 1 1/2 hours or until slightly thickened.
Mix all together and put in 9 x 13-inch casserole dish. Sprinkle top with corn flake crumbs and drizzle 1/4 cup melted butter over top. Bake, uncovered, at 350° for 45 to 60 minutes.
Cook the ground beef in frypan or small pot until the meat is done. Drain grease from meat and return the meat back in the pot. Combine the onion, the salt, the vinegar, the brown sugar, the ketchup, and the barbecue sauce; mix well. Add to the ground beef and mix well. Heat over a low fire, stirring frequently until hot. Serve over bun or in a plate with cole slaw, potato salad or potato chips. Serves 6 to 9 people. A treat for the kids.
Mix all ingredients together except the chocolate chips and nuts. Spread in 9 x 13-inch pan. Sprinkle top with the chips and nuts. Bake at 350 oven for 30 minutes.
Stir together flour, salt and wheat germ. In measuring cup combine oil and cold water. Add into flour all at once. Roll into 2 balls. Roll out each ball between 2 sheets wax paper. (To keep paper from shifting, dampen area where paper is placed.) Bake sheets in 425° oven for 10 minutes.
Mix instant pudding and milk; whip. Add cream cheese, Eagle Brand milk and half of Cool Whip; mix in a large dish. Layer the mixture, vanilla wafers and bananas. Repeat layers until all mixture is used, ending with mixture on top. Use half of Cool Whip for topping. Sprinkle crushed wafers on top.
Mix in order given. Pour into uncooked crust. Cook in 400° oven for first 15 minutes. Reduce heat to 350° and bake about 30 minutes or longer.
Combine all ingredients and shape into walnut size balls. Place meatballs on wax paper lined cookie sheet and freeze until solid. Store in freezer bags until ready to cook. When ready, cover with sauce. Cook in a 9 x 13 baking pan at 350° for 1 hour.
Bake sheet cake. When completely cooled, mix pudding according to directions. Spread on cooled cake. Drain pineapple. Sprinkle pineapple over pudding. Cover with Cool Whip. Refrigerate.
Pour boiling water over oats. Let stand for 20 minutes. Beat butter until creamy. Add sugar, eggs and vanilla. Add dry ingredients. Bake at 350° for 50 minutes.
Cook beef and onion in frying pan until done. Add remaining ingredients and simmer for 15 minutes; set aside.
Heat oven to 375°. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Cool and remove from cookie sheet. Makes about 3 1/2 dozen.
Mix pretzels and melted butter. Grease a 9 x 13-inch dish with 4 tablespoons butter. Line dish with pretzel mixture. Bake 8 to 9 minutes at 375°. Let cool completely. Beat the cream cheese, Cool Whip and 10x sugar well. Add to pretzel layer. Add 2 cups boiling water to jello, then add the strawberries. Let cool and thicken. Add to the top of the cream cheese and refrigerate.
Mix all ingredients together, except Miracle Whip, prepared mustard and Chinese noodles. Add the Miracle Whip. Mix the prepared mustard. Let stand 3 to 4 hours to blend flavors. Toss with the Chinese noodles.
Cook apples in a small amount of water until soft, sweeten to taste. Place in greased pie dish (8 x 8-inch Pyrex or similar); allow to cool.
Blend margarine with cake mix (use pie crust blender until crumbs). Put cherries in 9 x 13-inch cake pan. Sprinkle crumbs over cherries with almonds. Bake at 350° for 45 to 60 minutes until golden brown. Can be served warm with ice cream.
Saute chicken in margarine until lightly browned, about 3 minutes. Add beans, tomatoes, broth and chili seasoning mix. Bring to a boil, breaking up tomatoes with edge of spoon. Reduce heat, cover and simmer 5 minutes. Bring mixture back to a boil. Stir in rice and peppers, cover. Remove from heat. Let stand 5 minutes, fluff with fork. Makes 7 1/2 cups or 4 servings.
Place chicken in baking dish in a single layer. Combine rest of ingredients and pour over chicken. Baste every 15 minutes, baking at 325° to 350° for 1 1/4 hours (until brown). Serve with wild rice pilaf. Serves 4 to 5.
Saute onions and chilies in melted butter. Mix chicken and mushroom soup. Dip tortillas in soup mixture. Layer tortillas, chicken, soup, onions and cheese. Top with remaining cheese. Bake at 350° for 1 hour.
Preheat oven to 450°. Grease large baking dish with oil. Cut tomatoes crosswise into 1/2-inch slices. Layer 1/2 tomato slices in dish. Sprinkle with half spices. Repeat layers. Top with breadcrumbs; drizzle with oil. Bake for 20 minutes. Serve chilled or at room temperature. Makes 6 servings.
You will also need a container to hold a gallon of liquid (glass, well glazed clay or other impermeable material; crock with cover), flat plate slightly smaller than the inner surface of container and several freshly scrubbed smooth stones.
Arrange meat with fat side up in heavy casserole with lid. Combine garlic, fennel seed, pepper and oil to make a paste. Rub paste over meat. Drape bacon slices over meat. Pour wine into pan. Place a piece of waxed paper over the meat, fitting it on the meat, with edges extending up around edges of casserole (ensures a close fit of cover). Place cover on. Bake at 300° for 2 hours, until meat is tender.
Mix as given and roll in a roll. Put in fridge for 30 minutes. Slice and bake at 350°.
Brown chicken in hot fat. Combine remaining ingredients; simmer 30 minutes. Place chicken in shallow baking pan. Pour sauce over chicken. Bake, uncovered, in moderate oven at 350° for 1 hour. Serves 6.
Saute onions and garlic in oil until transparent. In 5-quart pot, brown beef, 1/3 at a time. Mix in green chilies and cook for 2 minutes. Add all ingredients to beef and mix well. Cook on low heat for 3 hours and serve.
Make a pan of ice water. Set mixing bowl in water. Add milk, sweetener and 1/3 cup of water to mixing bowl. Add extract mix. In a small pan, soften the gelatin in 1/3 cup water. Bring to a boil. To keep gelatin from getting tough, with an electric mixer at high speed, begin to whip milk in bowl, submerged in the ice water. This helps it to whip quicker. Slowly add the gelatin mix. Continue to whip until like whipped cream. Spoon onto wax paper, freeze until ready to eat.
Mix all of the ingredients, except the pecans. Cook slowly for 1 hour. Add pecans; cook 3 minutes longer. Pour into sterilized jars and seal.
Heat milk to lukewarm. Add shortening and sugar. Shortening does not have to melt. Add yeast. Stir and let stand 5 minutes. Add flour and salt. Roll out, cut and fold into Parker House rolls. Let rise 3 or 4 hours or freeze. Easy.
Soak bread in cold water until soft, mash smooth, add butter, onion, parsley and a little milk. Mixture must be just firm enough to keep its shape. Stuff fish, sewing the opening. If a dry crumbly stuffing is preferred, omit soaking and use half cracker crumbs. Capers or pickles may be used in place of onions. Serve with egg sauce.
Brown meat; add onion, tomato paste and sauces, garlic and oregano. Cover and simmer for 15 minutes. In 9 x 13-inch pan layer noodles, meat sauce and cheeses. Repeat layers.
Pour boiling water over Bran and let soak. Cream the Crisco and sugar well; add eggs, one at a time. Add buttermilk. Sift flour, soda and salt and add to cream mixture. Add Bran. Pour batter into container and cover. Stores 3 weeks in refrigerator. Use as needed. Bake 15 minutes at 400° in muffin tins. Recommend using half the recipe.
Combine the squash and onion in a saucepan with a small amount of water and boil until tender. Drain and mash. Add grated rind and juice of lemon, along with half the cheese, half the bread crumbs, salt and pepper. Stir together. Pour into 1-quart casserole and top with remaining cheese and bread crumbs. Bake at 350° for about 30 minutes or until the top is brown and bubbly.
Melt butter in a skillet and add tomato sauce, mushrooms, parsley and garlic; simmer for 10 minutes. Dip frog legs in cream, then in flour. In other skillet, saute legs in oil for 10 minutes or until brown. Serve with sauce. Serves 6.
Cream sugar and margarine. Add eggs, one at a time, beating each 1 minute. Add flour, lemon juice and vanilla, beating well. Bake in tube pan for 1 hour at 325°.