HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine rice, cucumber, celery, onion, radishes, and chopped eggs. Combine mayonnaise and mustard. Mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour. (Serves 12.)
Cream shortening and 1/2 cup sugar. Add salt, baking powder, flour and milk. Mix well.
Prepare oranges. Heat peach juice and pour over gelatin to dissolve. Add all ingredients. Pour into 2-quart mold. Chill until firm (serves 12).
Sift flour with baking powder and salt. Cream 1 cup butter and 2 cups sugar. Add dry ingredients with milk. Beat egg whites until stiff. Fold into cake mixture. Add vanilla and mix well. Bake in layers at 375° for 20 to 25 minutes.
Dice eggplant into 1-inch cubes and slice zucchini in 1/2-inch rounds. Chop onion coarsely and cut green pepper into squares. Use a heavy bottomed saucepan with lid and saute onion, garlic and green pepper until soft. Stir in eggplant and zucchini; saute a few minutes more. Crush garlic with a fork. Add tomatoes and seasonings. Cover and simmer gently for about 30 minutes or until the vegetables are well cooked.
Saute garlic in olive oil until golden brown. Add water, parsley and pepper. Simmer 10 minutes. Serve over cooked pasta; add 1/4 to 1/2 cup Parmesan cheese. Toss well.
Mix all ingredients except pecans. Roll or shape into balls. Then roll in pecans. Serve with Ritz crackers.
Place all ingredients in large mixing bowl and beat until smooth. Pare and slice 5 medium apples or 1 (20 ounce) can of "pie sliced apples", drained. Grease tube pan. Pour 1/2 of the batter into pan and top with apples. Sprinkle with sugar and cinnamon. Pour remaining batter over apple slices and top with remaining half of the apples. Sprinkle with sugar and cinnamon. (Two layers of apples, one in the middle and one on top.) Bake in preheated oven at 350° for 1 hour and 15 minutes. Let cool for 10 minutes in pan and turn out on cake plate. Do not ice. Freezes well.
Preheat oven to 350°. Coat chicken breasts with flour seasoned with salt and pepper. Brown in 5 tablespoons of butter and remove. Arrange breasts close together in shallow pan. Add onions to pan drippings; cook until tender. Stir in chicken broth and wine; bring to boil and pour over chicken. Cover and bake for 1 hour or more, until chicken is tender. Cook mushrooms in remaining 3 tablespoons of butter. Add to chicken, along with grapes. Cover and continue to bake for 10 minutes.
Cook onion in margarine, stirring frequently, until tender. Stir in beef, curry powder, salt and pepper. Cook and stir until beef is hot. Stir into hot rice. Sprinkle with almonds and olives. Makes 4 servings.
Melt butter. Mix all ingredients together. Pour into 2 unbaked 9-inch pie shells. Bake 45 minutes at 325°.
Cream shortening and sugar. Add eggs; beat well. Sift dry ingredients together. Add coconut extract to milk. Add dry and wet ingredients to sugar mixture, ending with dry. Fold in flaked coconut. Bake in a large tube or Bundt pan which has been greased and floured. Bake in preheated oven at 300° for 1 1/2 hours. Cool in pan 10 minutes, then turn out on rack or cake stand to finish cooling.
Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well. Combine sour cream and baking soda; stir well and set aside. Combine flour and salt; at low speed, add to creamed mixture alternately with sour cream mixture. Stir in vanilla. Spoon batter into 10-inch tube pan coated with vegetable cooking spray. Bake at 325° for 1 hour and 35 minutes, or until toothpick comes out clean. Cool 10 minutes and remove from pan.
Baking Temperature: 325°. Baking Time: 2 1/2 hours.
Make white sauce of first 5 ingredients. Place half the potatoes in greased 2-quart casserole; cover with half the onion and half the sauce. Repeat layers. Cover and bake at 350° about 1 hour. Uncover and bake another 30 minutes. Serves 4 to 6.
Cream the fat until it is very light. Add sugar gradually, beating constantly. Beat the eggs very light and add to the sugar mixture. Add cream, juice and molasses. Mix the flour, soda, spices, fruit, rind and nuts together and add to the first mixture. Line pans with waxed paper and pack mixture in 2/3 full. Let stand 24 hours before baking. Bake at 250° until cake springs back to the touch (about 1 1/2 hours for a 5-pound cake is usually correct). Half of the recipe makes 2 good sized cakes.
Boil chicken and save broth. Cool, debone and cut chicken in bite sized pieces. Cook vegetables. Drain and set aside. Cook butter, onion and celery in skillet until tender. Add soup and broth. Add spices to taste. Mix all ingredients together. Put in 13 x 9-inch pan.
Mix butter, sugar, dates and eggs. Boil 4 to 5 minutes. Cool. Add nuts and Rice Krispies. Shape into logs. Roll in coconut.
Bake cake according to directions in oblong pan. Let cool and poke holes in cake with a fork. Mix jello with 1 cup hot water and pour over cake. Refrigerate cake for 2 hours. Frost with Cool Whip before serving.
Bring to boil, stirring constantly. Boil 5 minutes over medium heat, continuing to stir. Remove from heat. Stir in chocolate pieces until melted. Add vanilla and walnuts. Pour into greased Pyrex dish and chill. Cut into squares with warm knife.
For biscuit topping, in medium mixing bowl, stir together the flour, 1 tablespoon sugar, baking powder and salt. Using a pastry blender, cut in 2 tablespoons margarine and mix until resembles coarse crumbs. Make a well in center, then set the dry mixture aside.
Mix all the ingredients, except nuts. Shape into a ball. Put chopped nuts all over ball. Chill. Serve with your favorite crackers.
Cook and drain noodles. Place in large bowl. Saute onion in butter and add to noodles. Add remaining ingredients and mix well. (Reserve second 1/2 cup of cheese and sauteed vegetables.) Pour in large Pyrex dish and top with 1/2 cup shredded cheese and vegetables, if desired. Bake, covered, at 350° for 1 hour. Let set for 30 minutes to thicken before serving.
Grease & flour a 9x5x3 loaf pan. Mix all of the ingredients together by hand or with mixer. Put dough in pan, let it rise for at least 30 minutes. Bake in oven at 350 for 1 hour. To test if loaf is done, stick a toothpick in and if it comes out clean, it's ready. This recipe makes one loaf.
Cream potatoes with hot milk; add rest of ingredients and put in a 2-quart casserole. Dot with butter and sprinkle paprika over top. Bake at 350° until bubbly, about 20 minutes. Serves 10.
Chop 3 strips bacon and place in skillet. Chop onion and brown with bacon. Add brown sugar, catsup and green beans. Place in baking dish and bake 1 hour at 350°. Cover part of the time.
In a bowl combine all ingredients. Pour into an unbaked 9-inch deep dish pie crust. Bake at 475° for 15 minutes; lower heat to 325° and bake for 20 minutes or until set.
Saute onions, bell pepper and celery in butter. Add mixture to rice. Mix well. Add sausage, sugar, ketchup and water to rice and mix well. Pour mixture into 3-quart casserole; cover. Bake at 350° for 20 to 30 minutes.
Combine all ingredients in large glass jar. Add cubes of beef or pork. Marinate for 1 or 2 days. Shake or turn meat a few times. Place meat cubes on skewers and cook on grill or under broiler.
Brown meat with chopped onion. Drain well. Season with salt. In a 10 x 15-inch pan, spread refried beans; cover with prepared meat and chilies. Cover evenly with shredded cheese, drizzle taco sauce over mixture. Bake in preheated 400° oven for 20 or 25 minutes. Garnish with ripe olives, sour cream, avocado dip or all three. Serve with tortilla chips. Serves 4 to 6.
Mix Jell-O according to package directions and chill until syrupy. Grind the apple, orange and cranberries. Add all ingredients to the chilled Jell-O, then chill until the Jell-O is set.
Add flour to melted butter. Add baking powder and sugar to beaten eggs. Combine all ingredients and bake in 325° oven for 45 minutes to 1 hour.
Mix all ingredients together. Heat oil for frying. Roll out dough 1/4-inch thick; cut with donut cutter. Fry in oil until brown, turning once. Drain on paper towels.
Scald the milk and when lukewarm, add sugar, salt and yeast cake. Let stand 5 minutes and add 1 1/2 cups flour. Beat well. Cover and let rise until light. Add eggs (well beaten), butter and only enough more flour to knead. Bake in 350° oven until golden brown. Invert the spider and remove rolls.
Mix first 4 ingredients and make into balls. Put on cookie sheet and chill 3 hours.
Mix and press first 3 ingredients into a 9 x 13-inch greased and floured pan. Blend remaining ingredients and pour on top of cake mix mixture. Sprinkle with chopped pecans. Bake at 350° for 40 minutes. Cool and cut into 40 squares.
Brown ground meat until pink color is cooked away. Drain and add onion, chili powder, salt and pepper. Brown 1 to 2 minutes longer. Add tomatoes, pinto beans and macaroni. Simmer 10 to 15 minutes or until liquid is cooked down. Serve with cheese sprinkled on top and with corn chips on side.
Mix all together. Put in greased baking dish and bake at 350° until light brown.
Mix jello with 1 cup hot water. Mix gelatin with 1 cup cold water. Mix these together and place in refrigerator until it begins to thicken. Add all other ingredients and keep in refrigerator until firm. Cut in squares to serve.
Dissolve jello in water; add ginger ale, marshmallows, pineapple and bananas. Place in a 9 x 13-inch dish and chill until congealed. Mix together in a saucepan the powdered sugar, flour, oleo, egg and pineapple juice. Cook until thick. Cool and beat. While cooling, beat in Cool Whip. Spread over salad.
Mix everything but chicken into a large bowl, then place chicken in a bowl. Cover. Refrigerate for a least three hours (the longer the better). Mix around chicken every so often. Bake in a 400° oven until chicken is lightly crispy.
Prepare pasta per package directions and drain. While pasta is cooking, combine and mix all sauce ingredients in a large serving bowl. Add salt and pepper to taste. While pasta is hot, toss with sauce and serve hot or cold.
Preheat oven to 350°. Grease a cookie sheet. Mix first 3 ingredients together. Drop spoonfuls of dough into sugar and roll into balls. Place balls 2 inches apart on a cookie sheet. Bake 10 to 12 minutes or until light brown. Makes about 6 dozen.
Arrange strawberries in a bowl. Place next 6 ingredients in blender and with blender running, add oil and vinegar slowly until thoroughly mixed and thickened. Pour over salad just before serving.
Combine softened cream cheese, crab meat, onion, milk, horseradish and seasonings. Mix until well blended. Spoon into a 9-inch pie plate or ovenproof dish. Sprinkle with nuts. Bake in preheated 375° oven 15 minutes. Serve as dip or spread, with crackers, chips or raw vegetables.
In a screw top jar, combine oil, honey, vinegar, wine and ginger. Cover, shake and chill. Combine and toss remaining ingredients. Add walnuts and dressing. Toss and serve immediately.
In large skillet, saute onion and green pepper in margarine. Add ground beef; brown. Add tomatoes, mushrooms, olives and oregano. Place half of spaghetti in greased 9 x 13-inch pan. Top with half of vegetable mix. Sprinkle with 1 cup cheese. Repeat. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes.
Bring water, salt and oil to a full rolling boil over high heat. Put in noodles; return to a boil, covering tightly. Remove from heat; allow to stand for 25 minutes, or until tender, then drain. Add 1/3 cup butter to noodle pan and melt over low heat. Return noodles to the pan and toss lightly.
Cream the shortening, margarine and sugar. Beat in egg and vanilla. Gradually blend dry ingredients which have been sifted together. Transfer dough to cookie press and press onto ungreased sheet. Bake at 375° for 10 to 12 minutes, until crisp but not brown.
Put in a medium saucepan over medium heat, stirring until it comes to a boil. Poke holes in your favorite carrot cake and pour this glaze over hot cake while glaze is still hot. Refrigerate.
Brown the ground beef and onions. Add the rest of the ingredients. Bring to a boil and then simmer for 30 minutes. Add the red kidney beans at this time.
In a separate bowl combine 2 tablespoons of sugar and 2 teaspoons cinnamon. Heat oven to 400°. Mix the butter, applesauce, 1 1/2 cup sugar and the eggs in thoroughly. Blend in the flour, cream of tartar, soda and salt. Take about a heaping tablespoonful of dough and roll it in cinnamon and sugar in a separate bowl. Batter will be sticky. You may need more cinnamon and sugar. Place on a silver cookie sheet. Bake for 9 minutes. Cookies will spread big, thin and chewy.
Cook spinach; drain well. Reserve liquid. Melt butter and add flour, cooking until smooth but not brown. Add onion; cook until tender. Slowly add spinach liquid and milk. Cook until smooth. Add seasonings and cheese, stirring until cheese melts. Add spinach and stir. Put into a 2-quart casserole dish; top with stuffing crumbs. Bake for 25 minutes at 325°. Serves 4 to 6.
Mix sugar, salt and cinnamon. Combine with potatoes, apples and marshmallows. Spread in greased 9 x 13-inch baking dish. Dot with butter and cover tightly with foil. Bake 45 to 55 minutes at 325° or until done. Remove from oven and sprinkle with marshmallows.
Cook together bacon, onion and garlic. Add remaining ingredients. Pour into greased casserole dish. Bake at 350° for 45 minutes.
Place ribs in oven; cover with water. Add all ingredients except hot pepper and barbecue sauce. Bring to a boil and reduce heat. Cover and simmer about 1 1/2 hours. Cool and rinse ribs. Pour hot pepper sauce and barbecue sauce in a large resealable bag; add ribs. Refrigerate overnight. Warm ribs to room temperature; drain and reserve marinade. Grill ribs, uncovered, over medium heat, turning several times until browned. In saucepan, bring marinade to a boil; stir constantly. Brush over ribs.
Mix together juices. Bring to a boil covered. Uncover and simmer 5 minutes. Add remaining ingredients and simmer for 10 minutes.
Bake cake. Dissolve lemon jello in 1 1/4 cups hot water. When partially set add lemon pie filling and 1 cup Cool Whip. Line 9 x 13-inch pan with cake which has been broken into small pieces. Pour jello mixture over cake pieces. Top with rest of cake pieces and pat down gently. Chill and top with Cool Whip.
Mix well. Stuff peppers and place in greased casserole. Mix 1 cup catsup and 1/2 cup water and pour over top of peppers. Bake at 350° for 35 minutes to 1 hour.
Mix all ingredients well. Grease muffin tins. Drop dough by spoonfuls into tins. Bake at 400° for 20 minutes.
Crush crackers; combine with melted margarine. Press into 8 x 11-inch pan. Bake at 350° for 10 minutes and cool.
Saute onions and garlic in butter over medium heat. Stir in meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Combine diluted soup with sour cream; stir into meat mixture. Add parsley and simmer 10 minutes. Combine with drained Curly-roni in casserole. Cover and heat in 250° oven for 15 minutes.
Cut chicken in 4 pieces. Boil carrots and onions for 5 minutes, then drain. Put the butter in a saucepan with the carrots, onions, parsley and the chicken seasoned with salt. Heat for a few minutes until the meat becomes firm, but not brown. Then add the cream and let boil gently for 25 to 30 minutes. Remove the chicken to the serving dish. Finish by adding a little more cream or if the sauce is not thick enough, add 1 tablespoon of cream sauce or cognac. Pour over the chicken. Serves 2.
Salt and pepper chicken and fry in butter until browned. Add mushrooms, wine and sour cream to the chicken and mix well, add artichokes. Cover and simmer until chicken is tender (about 25 minutes). Stir occasionally. Serve over egg noodles. Recipe can be easily doubled.
Prepare pudding mix with eggnog according to package directions for pie filling. Pour into cooled pie shell. Chill until set. Top with Cool Whip.
Blend tomato sauce, spaghetti sauce mix and 1 1/2 cups water. Simmer uncovered 10 to 12 minutes. Combine 1 cup of the Mozzarella, cottage cheese and Parmesan cheese. Add eggs, parsley, salt and pepper. Mix lightly.
Remove and discard all excess fat from roast. Cut slits in top of roast and insert garlic strips. Mix flour, salt, sugar, mustard and pepper. Rub over the roast. Place meat fat side up on a rack in a roasting pan. Bake at 325° for 30 to 40 minutes per pound or until internal temperature reaches 160° to 170°. Combine applesauce, brown sugar, vinegar and cloves. Generously brush over roast during last half hour of baking.
Take cream cheese; mix well in the orange juice. Put jello in 1 cup hot water; drain the frozen strawberries and use juice in jello. Stir jello into mayonnaise until chilled and slightly thickened. Fold in the rest of the strawberries. Pour into 1-quart mold; chill until firm.
Place sweet potato pulp, brown sugar and butter in bowl. Mash with a potato masher. In another bowl add cottage cheese to beaten egg. Fold this mixture into the sweet potato mixture. Put into buttered casserole. Bake 25 to 30 minutes at 325°.
Cook broccoli as directed. Mix soup, cheese, mayonnaise, onion and 2 eggs. Pour over broccoli, then sprinkle stuffing mix over the top. Cover and bake 30 minutes at 350°.
Brown hamburger in butter; stir in tomato sauce and remove from heat. Combine cottage cheese, cream cheese, sour cream, onion, green pepper and salt. In 3-quart buttered casserole, spread 1/2 the noodles; cover with cheese mixture, then cover this with remaining noodles. Spoon hamburger mixture on top. Bake in preheated 350° oven for 25 to 30 minutes. Serves 8.
Cook pudding per directions on box; put aside to cool slightly. Pinch cake into bite size pieces. In large (7 x 13-inch) pan or bowl, make a layer of cake pieces (use 1/2 of pieces). On top of this, put 1/2 of the bananas and 1/2 of the strawberries. Cover this with 1/2 of the pudding. Make another layer of cake using the rest of pieces, then layer with fruit and pudding. Chill for approximately 2 to 3 hours. Top with Cool Whip. Place berries and/or bananas on top to decorate if you wish.
Cover cucumbers with water and pickle lime. Let stand 12 to 14 hours. Wash and drain and cover with a strong solution of salt water. Let stand 4 hours. Drain and wash with fresh water and let stand in fresh water 2 hours. Make a strong solution of alum and water; put in cucumbers and let come to a boil. Drain and wash with hot water. Put pickling spice in cheesecloth and tie so they do not come out. Combine vinegar and sugar along with the spices. Put in cucumbers and boil 30 minutes. Put in jars and let cool before putting top on.
Mix all ingredients together with mixer. Pour into 4-quart freezer. Add enough cream to fill freezer 2/3 full (we used 3 pints of cream). Freeze. Eat!
Precook rice and broccoli. Mix all ingredients into a large casserole dish. Bake at 350° for 20 minutes. Remove and place sliced cheese on top. Place in oven again until cheese melts.
In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain. Stir in the water, taco seasoning and salt. Reduce heat; simmer for 2 to 3 minutes. Add mushrooms. Sprinkle noodles over the top. Pour tomato juice over the noodles and stir gently. Cover and simmer for 20 to 25 minutes or until noodles are tender. Remove from the heat. Combine the sour cream and parsley; spread over the top. Cover and let stand for 5 minutes. Yields 6 servings.
Mix first 4 ingredients. Put in a baking dish. Sprinkle with the cheese, then the crushed crackers. Melt oleo and pour over mixture. Bake at 350° until brown, about 30 minutes.
Drain pears, reserving 3/4 cup of syrup. Coarsely dice pears and set aside. Dissolve Jell-O and salt in boiling water. Add pear syrup and lemon juice. Measure 1 1/4 cups into an 8 x 4-inch loaf pan. Chill until set, about 1 hour.
After eggs are boiled, remove from pot and tap lightly on counter. Put teabags in the water in pot along with soy sauce. Return eggs to cooking pot; simmer 1-2 hours. Eggs will have pretty spider web, or leafy pattern when shells are removed.
In medium bowl, combine all of the ingredients. Toss and serve. Will serve 4. High in vitamins A and C. One of the best sources of lycopene.
Mix 1/2 cup melted butter with 1/2 cup brown sugar. Pour in bottom of buttered Bundt pan. Add pecans. Melt remaining butter and mix with sugar and cinnamon. Cut rolls in half and dip in butter and sugar mixture. Roll in 1/2 cup brown sugar.
Soak dried baby lima beans overnight. Next day, drain and recover with water and add chopped onion. Boil until tender. Drain and then combine with sugars and ketchup. Place in baking dish and bake at 350° for 45 to 60 minutes.
Dissolve Jell-O in 1 1/2 cups boiling water. Blend tomatoes in blender. Add enough water to make 1 1/2 cups liquid. Add tomato mixture to the dissolved Jell-O. Pour into mold. Chill. Top with sour cream to serve. Good with seafood or steaks. Similar to aspic.
Mix oil, sugar and eggs. Add dry ingredients, then carrots and nuts. Mix well. Bake 40 minutes at 350°.
Heat milk and cream to boil. Just before serving, melt butter in saucepan. Add oysters and juice. Cook gently just until oysters edges curl. Add to milk and cream. Season with salt and pepper.
Thaw cream cheese and Cool Whip. Mix together with mixer. Add slowly sugar. Mix until smooth. Slice angel food cake long way. Put bottom half on cake plate. Spread with mixture and top with cherry pie filling. Put top of cake on that and repeat same as bottom. Chill in box for about 30 minutes.
Boil eggs and potatoes. Cool in cold water and dice in quarters. Cut pickles and celery sticks in small pieces. Add mayo, mustard and salt. Add more or less, depending on your desired taste and/or quantity you make.
Spread broccoli in a 9-inch casserole. Dot with cheese and 1/4 cup butter. Mix together and cover with cracker crumbs, then pour remaining 1/4 cup of butter (melted). Bake at 350° for 30 minutes.
In a large saucepan, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and oregano. Cover and simmer for approximately 1 1/2 to 2 hours, stirring occasionally. Cook pasta according to package directions; drain. In a bowl, combine Ricotta, Mozzarella, 2 tablespoons of the Parmesan cheese, egg substitute, salt and pepper.
Preheat oven to 350°. Melt butter over low heat; watch to prevent burning. Stir in the cocoa and sugar in a mixing bowl, then add the melted butter. Add the eggs and vanilla; stir again. Add the flour and salt; mix until smooth, then add walnuts, if you wish. Pour batter into a greased 8 or 9-inch pan and spread out even. Bake in a 350° oven for 40 to 50 minutes, or until brownies pull away from sides of pan.
Melt margarine in a saucepan. Sift flour and baking powder together. Mix sugar with melted margarine. Beat eggs slightly and add to sugar mixture. Stir in vanilla and flour mixture a little at a time until all is used. Stir in pecans. Grease a 13 x 9 pan and add mixture. Bake at 325 degrees for 30 minutes. Cool and cut into squares.
Boil Boston butt in water until tender (add water as needed). Chop meat very fine (food processor does great). Add other chopped ingredients: pecans, bell pepper, celery, onions and salad cubes. Stir in mayo, salt and pepper to taste. Add more mayo, if desired.
Mix all ingredients together except vanilla and butter. Cook rapidly being careful it does not boil over until soft ball stage. Remove from heat and add vanilla and butter. Set in pan of cold water until consistency of caramel. Beat hard until mixture thickens and the spoon grates on bottom of the pan. Pour into buttered 8 x 8-inch pan. Cool and cut into 1-inch squares. Turn upside down on waxed paper and separate into pieces. Yield: 16 squares.
Dissolve yeast in water. Stir in sugar and egg. Add flour, then melted margarine; mix. Spoon into greased muffin pan until half full. Bake at 425° for 20 minutes. Dough will keep in refrigerator approximately two weeks. Makes 2 1/2 to 3 dozen.
Blend all ingredients and place in a small ovenproof casserole dish. Warm for 15 minutes in 375° oven. Serve with Corn Diggers or Bugles.