HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together. Sprinkle with bread crumbs and Parmesan cheese. Put 3 pats butter. Bake 1/2 hour.
Mix sugar and flour (or pudding mix) and cocoa. Add milk and vanilla gradually until mixed. Add snow until it is thick. Serve immediately or store in the refrigerator.
Boil some water and put in some potatoes. Add some green onion, Miracle Whip, chives and green and red pepper. That's all.
Saute onions, pepper and garlic in 1 tablespoon butter. Combine onion mixture with cooked chicken, beans and chilies. Set aside.
Preheat oven to 350°. Bread chicken and brown both sides. Layer in baking pan the chicken, Prosciutto ham, then Mozzarella cheese. In a medium frying pan, melt butter and saute mushrooms. Add chicken broth and Marsala and simmer for 5 minutes. Pour sauce over chicken and bake for 30 minutes.
Sift flour, sugar, baking powder and salt. Cut in butter or margarine using electric mixer or pastry blender until particles are fine. Add egg, cream and vanilla. Blend thoroughly. If desired, chill for easy handling.
Cook spaghetti as directed and cool in cold water. Combine oil, lemon juice, seasoned salt and Accent together. Add onion, green pepper, celery, pimento, olives and mayonnaise. Blend together and store in refrigerator for 24 hours, stirring occasionally during that time. This salad will stay fresh several days if kept refrigerated.
Cook bacon until crisp. Remove, crumble and set aside. In the drippings, saute onion and green pepper. Remove. Beat eggs and milk in large bowl. Stir in hashbrowns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a 13 x 9 x 2 inch baking dish. Bake uncovered at 350° for 35 to 45 minutes or until knife inserted near the center comes out clean. Yield 6 to 8 servings.
In a large pot put onion, garlic and meat balls. Cover with water and bring to boiling. Cook meat balls so they will hold their shape. Add celery, potatoes, carrots and add V-8 juice. Add more water if needed to cover all vegetables and meatballs. Cook until vegetables are tender, about 1 hour. Serve with garlic bread.
In large mixing bowl, stir together flour, sugar, baking soda and powder and salt. Cut in margarine or butter until mixture is crumbly. Make well in center. In small bowl, stir sour cream and egg yolk; add to flour. (May seem dry.) Turn dough on floured surface. Knead by folding and pressing. Pat or roll dough into a 7-inch circle. Cut in 12 wedges. Arrange on ungreased baking sheet. Brush with egg whites. Bake in a 400° oven for 10 to 12 minutes until light brown. Cool on wire rack. Serve warm.
About 1 hour before serving, prepare corn bread mix as label directs. Keep warm. Meanwhile, in medium bowl, mix ground beef, bread crumbs, onion, milk, parsley, pepper and egg. Shape into 1-inch balls. In 10-inch skillet over medium-high heat in hot salad oil, cook meatballs, a few at a time, until well browned, removing them as they brown. Spoon off fat and wipe skillet clean. Into same skillet, over low heat, stir cheese, green chilies with their liquid, taco seasoning mix and 3/4 cup water until cheese is melted.
Brown ground beef; drain. Stir in spaghetti sauce and mostaccioli. In a bowl, combine egg, cottage or Ricotta cheese and all but 1/2 cup of Mozzarella cheese. In a 13 x 9-inch baking pan or two (2 to 2 1/2-quart) casseroles dishes, spread one-half of mostaccioli mixture. Layer cheese mixture over all. Top with remaining half of mostaccioli mixture. Bake, covered, at 375° for 40 minutes. Top with remaining Mozzarella cheese. Bake 5 more minutes.
Put mashed beans in a bowl; add tomatoes, cilantro, lime peel and lime juice. Mix well. Cover and refrigerate for several hours for flavors to blend. Spoon 1 teaspoon of mixture onto each cracker just before serving.
Cream oil, sugar and food color together. Add eggs, one at a time. Add remaining ingredients. Mix well. Bake at 325° for 25 minutes.
Mix together and spread on 1/2 English muffin and bake in 350° oven for 10 to 15 minutes.
Grease and flour pans. Fill 5 vegetable cans 1/2 full, or 1 loaf pan. Makes 5 small round loaves. Bake at 350° for 45 minutes. Remove from pans immediately.
Combine flour, soda and sugar. Cut in shortening. Add yeast mixture and buttermilk. Mix with spoon or hands until dough is formed. May be made into biscuits immediately. May be kept in refrigerator as long as 2 weeks. Pinch off as needed and make into biscuits. Bake 15 minutes at 375°. Makes 3 to 4 dozen.
Dissolve gelatin in boiling water. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened. Stir in orange and nuts. Place in mold. Refrigerate 4 hours or until firm. Unmold and garnish.
Preheat oven to 350°. Beat together butter, sugar, egg and vanilla. Add flour, soda and salt. Mix well; stir in oats and other ingredients. Drop by rounded tablespoonful on a cookie sheet. Bake at 350° for 12 to 14 minutes.
Beat eggs. Add sugar and juice. Sift flour with other dry ingredients, then add to egg mixture. Then add remaining ingredients. Mix well and pour into 8 x 16-inch pan. Bake at 250° for 1 1/2 hours. Cool and cut in squares, then roll in confectioners sugar.
Cook (after all ingredients are combined) until onion and celery is done, and the mixture is desired thickness. Put in a jar.
Using grandma's rolling pin, roll pastry thin. Place pastry on cookie sheet and sprinkle with sugar and cinnamon. Bake at 400° until lightly browned. Cool slightly. Pour 2 glasses of milk to drink with cinnamon crisp. Sit down with Grandma and enjoy.
Melt butter. Add milk, sugar and cocoa. Boil for 2 minutes. Do not over or under cook this mixture. Remove from heat. Add peanut butter and oatmeal. Drop by teaspoons on waxed paper.
Add yeast to warm water. Add all ingredients. Let dough rise. Cut into biscuits. Drop into hot fat and fry.
Soak gelatine in 1/2 cup cold applesauce for about 10 minutes. Add to hot applesauce and sugar. Cook over low heat, stirring until quite thick, about 20 minutes. Add walnuts and vanilla. Spread in a greased 8 x 8-inch pan and let stand overnight. Cut in squares and roll in powdered sugar.
Mix all ingredients. Boil until it thickens, stirring continually on medium heat. Serve with hot biscuits.
Microwave margarine in glass bowl on High until melted about 1 minute. Stir in cocoa until smooth. Microwave on High until mixture boils 1/2 to 1 minute. Add milk and confectioners sugar. Beat to spreading consistency. Blend in vanilla. Spread while warm. Makes approximately 2 cups.
Cream butter and sugar; add eggs and vanilla. Mix in remaining ingredients. Drop and bake at 350° for 10 to 12 minutes.
*If using regular cornmeal, add 2 teaspoons baking powder and 1/2 teaspoon more salt.
Beat together zucchini, sugar and egg. Add cooking oil; mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder, lemon peel and 1/2 teaspoon salt. Stir into zucchini mixture. Fold in nuts. Pour into greased loaf pan. Bake at 325° until done, 60 minutes. Cool in pan on rack for 10 minutes. Remove from pan.
In large bowl, combine sugar, flour, cinnamon, and soda. Set aside. In saucepan, add butter, cocoa, and water. Cook over med heat until butter is completely melted. Remove from heat and add to cocoa mixture. Stir until well mixed. Add eggs, buttermilk and vanilla. Pour into greased jelly roll pan. Bake at 350° for 20 minutes or until toothpick inserted in center comes out clean. Cool completely, then frost.
Mix together Marshmallow Creme and cream cheese. Add several drops of juice to make as thin as desired.
In mixing bowl, blen cream cheese and sauce. Beat until smooth. Pour into serving dish and chill. Top with lettuce, cheese, tomato and onion (if desired). Serve with Doritos.
Grease a 1 1/2-quart casserole well. Cook macaroni in boiling, salted water for about 12 minutes; drain. Lay one slice of yellow cheese in bottom of casserole. Then layer macaroni, followed by a layer of Cheddar cheese and a few dots of oleo. Add a very small amount of white pepper. Repeat the layers until 1/4-inch from top. Add warm milk to cover mixture. Sprinkle top with bread crumbs and a few dots of oleo and place 1 slice of yellow cheese on top. Bake in a 350° oven for at least 1 hour. Watch carefully that it doesn't boil over or cook too fast.
Butter a 2-quart saucepan. In the saucepan, combine sugar, syrup and water. Bring to a boil. Stir only until sugar is dissolved. Cook to hard ball stage (260°). Beat egg whites until stiff peaks form (tips stand straight). Gradually pour hot syrup over egg whites, beating constantly at high speed. Add vanilla and beat until candy holds its shape, 4 to 5 minutes. On towel dusted with powdered sugar, quickly pat or roll candy into a 16 x 16-inch rectangle and dust with additional powdered sugar. Spread with peanut butter and roll up using towel to help roll. Wrap in towel. Place on cookie sheet and chill until firm, about 1 hour. Makes 1 1/2 pounds. Slice to serve.
Set out butter to soften for 15 minutes. Cream together the butter and sugar. Add eggs, beating 1 minute after adding each egg. Add flour, vanilla and lemon juice. Beat until well blended. Bake in cold oven at 350° for 1 hour. Do not open oven door while cooking.
Combine noodles and cream cheese in medium bowl. Spread mixture in bottom of greased 13 x 9-inch glass casserole. Cook shrimp in butter, in large skillet, over medium-high heat until pink and tender, about 5 minutes. Season to taste with salt and pepper. Spread over noodles. Combine all ingredients, except Cheddar cheese, in medium bowl. Spread over shrimp. Sprinkle Cheddar cheese over top. Bake in preheated 325° oven for 25 minutes, until hot and cheese is melted. Serve with rolls or warmed French bread. Great for company.
Melt margarine in pot and add crumbled Ritz. In casserole add cut-up broccoli, beaten egg, mayonnaise, soup and cheese. Top with cracker crumbs. Bake at 375° for 40 minutes or until crust is brown.
In a mixing bowl, cream the butter. Gradually add sugar. Beat well; add eggs, one at a time, beating well after each egg. Add flour to cream mixture. Add milk alternately with flour beginning and ending with flour. Stir in extracts. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 40 minutes or until tests done. Cool for 15 minutes before removing from pan to wire rack.
Combine first 3 ingredients in a plastic or paper bag; shake well. Repeat procedure with remaining chicken. Set 2 Tablespoons seasoned flour aside. Heat shortening in a large skillet to 350 degrees; add chicken, and fry 5 minutes, turning frequently to brown on all sides. Reduce heat; cover and cook an additional 25 minutes or until tender and golden brown, turning once. Drain on paper towels. Drain off pan drippings, reserving 2 Tablespoons in skillet. Add reserved flour, stirring until smooth, Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with fried chicken.
Carefully remove pie shell from tin and transfer to 9-inch glass pie plate. Microwave about 1 minute at Medium setting to soften. Press dough gently, but firmly, into sides and bottom of plate. Prick dough all over with fork and microwave on High setting for 3 to 4 minutes, rotating every minute. Sprinkle shredded cheese over crust, then add an even layer each of mushrooms and ham. In a small mixing bowl, beat together eggs, whipping cream, paprika and pepper until frothy. Pour slowly into prepared crust. Crumble French fried onion rings over top, then sprinkle with parsley flakes. Microwave, uncovered, at Medium setting for 10 to 13 minutes, rotating every 4 minutes, until edges are set but center is still soft. Let stand on heat-proof surface 5 to 10 minutes before cutting into wedges and serving.
Defrost frozen spinach, squeeze dry in paper towel. Mix all ingredients together. Chill 24 hours. Serve with black bread, crackers or be creative.
For dressing, in small mixer bowl, beat together the honey, lemon peel, lemon juice, poppy seed, mustard and salt. Gradually add oil, beating with electric mixer or rotary beater until mixture is thickened. Cover and chill.
Cut shortening into flour until crumbly (crumbs should be about the size of peas). Add salt. Add vinegar to milk; combine immediately with flour mixture. Roll between 2 sheets of wax paper. Makes 2 crusts.
Dissolve yeast in warm water. Stir in shortening, salt and sugar. Add flour, all at the same time. Beat until well mixed. Cover bowl airtight. Refrigerate at least two hours or overnight.
Melt Hershey bars and syrup in top of double boiler. Sift flour, salt, soda; cream Crisco and sugar. Add dry ingredients and milk slowly. Mix well. Add vanilla, chocolate and eggs, one at a time. Pour into a greased and floured tube pan. Bake for 1 hour and 10 minutes at 325°. Start in cold oven. Cool and spread chocolate frosting on cake.
Quarter whole onions and place in roasting pan. Add chopped butter, kosher salt, olive oil and ground pepper to taste. Roast at 325° for 1 hour, stirring every 20 minutes. Roast at 350° for next hour or until golden brown or slightly black. Stir frequently.
Combine vinegar, oil, sugar, salt and pepper; cook until dissolved. Let cool. Place beans in large casserole dish; pour sauce over beans. Add onion and pepper slices. Marinate overnight. Drain before serving. Serves 16.
If squash is frozen, let thaw. Heat squash. Put in mixer with oleo, eggs, salt, and pepper and beat good until smooth texture. Add rest of ingredients. Grease casserole and pour in mixture. Put cracker crumbs mixed with 1/2 stick melted oleo on top. Bake 350° until lightly brown.
In heavy saucepan, bring water to a boil. Stir in sugars. Reduce heat and simmer, stirring constantly until mixture loses its cloudiness. Remove from heat and stir in maple flavoring, then butter or margarine.
Cook and drain squash, zucchini and onions. Mix well with all ingredients. Pour into greased casserole dish and bake for 40 minutes at 300°.
Stir all dry ingredients. Combine eggs, oil and milk and add to dry ingredients. Mix gently. Gently fold in jam and spoon in greased muffin tins or papers. Bake in a 375° oven for 20 minutes. Yields approximately 18 muffins.
Cook almonds in oleo until lightly browned. Blend in cream of mushroom soup, minced onion and water. Heat slowly. Pour over green beans (cooked and lightly seasoned) with some of the vegetable liquid drained off. Yield: 1 2/3 cups sauce; enough for 1 to 6 servings of vegetables.
Mix together all ingredients except oil. Put oil in last. Beat slowly for about 5 minutes. Makes 1 quart.
Chill coon thoroughly. Remove all fat and scent glands. Rub soda well into skin. Rinse thoroughly inside and out. Place in deep roasting pan and barely cover with warm water. Add onions, celery and carrot. Cover and simmer gently 1/2 hour. Remove coon. Place coon on back in a roasting pan with tight lid. Add the water and roast at 350° until tender (about 2 hours). Remove cover; add more water if needed and roast, uncovered, to a rich brown. Serve with dressing and gravy.
Brown meat in pot to lock in juice. After browning, add water half full, then add tomato sauce and okra. Slice and cube potatoes; set aside in a bowl of water. Drain all water off before placing in pot. Cook until boiling and okra is soft. Add potatoes and mixed vegetables. Keep fire on medium just enough to a steady bubble. Cook for 1 1/2 to 2 1/2 hours, until sauce is thick and potatoes are soft. You can omit deer meat for a hearty pot of stew.
Blend sugar and butter. Add eggs and mix well. Add vanilla, vinegar and coconut. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Grind and can; it will keep all winter. If eaten right away, put in 4 apples, 4 oranges and 2 pounds cranberries with just enough sugar to sweeten.
Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon catsup. Cover and bake in 350° oven 30 minutes. Uncover and bake, spooning sauce onto pork chops occasionally until done, about 30 minutes longer. Yields 4 servings, 425 calories per serving.
Melt margarine in 9 x 13-inch baking dish. Add soup and water. Add rice. Mix well. Then place chicken breasts on top. Bake, uncovered, at 400° for 45 minutes.
Mix everything, except fruit filings, in one bowl, adding first 3 cups of flour, then the fourth cup as needed. Dough should be slightly sticky. Separate into 6 balls, then refrigerate for 15 minutes. Work with 1 ball at a time. Roll out (like pizza). Spread 1/2 can Solo filling over entire surface. Cut into 4 sections. Cut each section in four; roll as crescent shapes (wide end to tip). Bake for 7 to 10 minutes, or until light golden brown. Cool. Sprinkle on powdered sugar.
Pare squash, remove seeds. Cut in small pieces. Cook in salted water. When tender, add mushrooms (drained). Add salt and pepper to taste. Peel and cook tomatoes; season with salt, pepper, sugar and butter.
Line 9 x 13 pan with crackers (lay flat); set aside. Mix together sugars, oleo, milk and graham crackers in a pot. Cook for 5 minutes, stirring constantly. Pour over the crackers. Put another layer of crackers. Melt chocolate chips and peanut butter; spread on top and chill. Cut into squares or long fingers.
In a large bowl, combine all ingredients, except 1 cup flour, oats, chocolate chips and nuts. Beat 1 or 2 minutes, until well blended. By hand, stir in remaining ingredients. Add one optional ingredient.
In baking dish, spread cherry pie filling and crushed pineapple. Cover with cake mix. Sprinkle top with nuts and cut oleo into squares. Bake 1 hour at 350°.
Combine brown sugar, cinnamon, nutmeg, salt and cornstarch. Add alternately with apple slices in pastry shell. Cover with sour cream. Sprinkle topping over pie and bake in a 400° oven for 35 to 40 minutes.
Combine first 6 ingredients and pour into casserole dish. Melt margarine. Add flour and stir until smooth. Add milk slowly and stir until smooth. Pour mixture over casserole. Bake in a 400° oven for 45 minutes.
Cream shortening, sugar, eggs and beat until fluffy. Add mincemeat and chopped nuts, blend. Drop on cookie sheet. Bake at 350° for 12 to 15 minutes.
Dissolve Jell-O in boiling water. Fold in pineapple, whole cranberry sauce, nuts and grated orange rind. Chill until partially set. Then spoon sour cream on top and stir through to marble. Chill until firm. Serves 6 to 8.
Mix all ingredients together. Cool 1 hour before serving. Great dip for raw vegetables, chips or as a topping on baked potatoes. Will keep in refrigerator for a couple of weeks.
Combine and beat. Drop from tablespoon onto cookie sheet. Bake 10 minutes at 350°.
Melt chocolate on top of a double boiler over hot water (not boiling). Remove from heat; when melted, stir in nuts. Spread in greased 8-inch square cake pan. Cool until firm. Cut into squares.
Crust: Combine 2 cups graham cracker crumbs and 2 sticks of margarine. Press in bottom of 13 x 9 x 2-inch dish.
Bake chicken breasts in baking dish for approximately 30 minutes at 350°. Remove from oven. Cut breasts into bite size chunks. Add butter, soup and salt. Place mixture back in oven for approximately 20 minutes. Prepare rice as usual while chicken mixture is baking. Spoon mixture onto rice. Serve while warm. Makes 4 to 6 servings.
Heat 4 tablespoons butter or margarine and oil in heavy, large saucepan. Add mushrooms; saute 5 minutes. Remove mushrooms with slotted spoon; reserve. Add flour to pan juices; stir to form roux. Cook until bubbly. Slowly add broth; cook until thickened. Remove from heat. Add cream, sherry, Parmesan cheese and nutmeg; stir until cheese melts. Add turkey and mushrooms. Stir well. Combine with cooked spaghetti. Turn into greased 13 x 9-inch pan or 3-quart baking dish. Melt remaining 2 tablespoons butter and toss with bread crumbs. Sprinkle over casserole. Bake at 375° for 30 minutes. Makes 6 servings.
Preheat oven to 400°. Combine pumpkin, sweetener, salt and spices thoroughly. Blend in eggs and both milks. Pour in pie shell. Bake until knife inserted in center comes out clean. Serve cool.
Saute rice, onion, green pepper and garlic until tender and rice is brown. Stir in water, bouillon and salsa. Cover and simmer 20 minutes until rice is tender. Stir in olives, green onion and cilantro.
Soak first 4 ingredients in brine of 1 gallon water and 1 cup salt overnight. Drain. Cook other vegetables 20 minutes in salted water; drain. Boil together vinegar, sugar and spices. Add vegetables and cook 15 minutes. Put into hot jars and seal.
Cut spareribs into bite-size pieces. Salt and pepper ribs. Brown in hot oil on range, cover and simmer for 1 hour. Drain off fat. Combine cornstarch and sugar, blend in liquid, vinegar and shoyu sauce.
Mix together and freeze. Remove from freezer 20 minutes before serving. (Nice to make in individual molds or muffin tins.)
Combine beef, pork, onion, bread crumbs, milk, salt, pepper, nutmeg, allspice and egg in a large bowl. Blend well. Shape into balls, about 1-inch. Brown on all sides in shortening in skillet. Remove meatballs.
Mix dry ingredients in a large bowl. Heat sugar, milk and margarine just to boil. Remove from heat. Pour over dry ingredients and mix well. Drop by spoonfuls onto wax paper lined cookie sheet. Allow to cool. Makes about 36 cookies, if the little cookie bakers don't lick the bowl while they work. In that case, make a double batch!
Cut corn from cob. In an 8-inch skillet, cook bacon until crisp. Remove bacon and reserve bacon drippings. Add corn, milk, sugar, salt and pepper to drippings. Cover and cook 15 to 20 minutes, stirring occasionally. Stir together flour and water until smooth. Add butter to corn and flour water mixture. Cook, stirring constantly, until thick. Garnish with cooked crumbled bacon, if desired.
Cook potatoes in salted water. When soft, rub through a strainer (you should have about 2 to 2 1/2 cups). Scald the milk with onion. Remove onion and mix the milk with potatoes.
Heat water; add tea, cider, lemon juice, sugar, cinnamon, cloves and cinnamon stick. Stir well and serve warm.
Sprinkle chicken with cumin, chili powder and salt. Heat olive oil in 10-inch skillet over medium heat. Add chicken; cook and stir until no longer pink. Add onion and garlic; cook and stir 2 minutes. Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside. Add water to reserved liquid to make 3/4 cup. Add liquid and picante sauce to skillet; bring to a boil. Stir in rice; reduce heat. Cover tightly and simmer 5 minutes. Stir in beans and chopped tomatoes. Remove from heat. Let stand, covered, about 5 minutes until liquid is absorbed. Sprinkle with cheese (garnish with sliced avocado).
Brown hamburger with chili powder, salt and pepper. Cook tomato sauce, green pepper, onion, garlic powder and shortening for 15 minutes. Cook egg noodles until barely tender. Drain. Grate cheese. Reserve some for top of casserole. Drain corn. Mix all parts together. Put in buttered casserole. Top with cheese. Bake 30 minutes at 350°.
Flour pork chops and brown in own fat. Cover and simmer until well done. Remove chops, add 2 tablespoons flour to fat. Add salt and pepper. Add enough water to make thick gravy. Mix in soup, stir until smooth. Serve over cooked rice with pork chops.
Combine all ingredients in skillet and cover. Cook over medium heat until desired tenderness (about 30 minutes). Delicious and easy!
Combine sugar, shortening and salt. Add milk. Let mixture cool, then add egg. Add yeast mixture and flour, 1 cup at a time, until dough is smooth and elastic. Place in greased bowl. Cover and let rise 1 1/4 hours. Shape into desired shape. Let rise 1/2 hour. Bake at 400° for 15 to 20 minutes.
Combine carrots and water in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 8 minutes or until tender-crisp. Drain off liquid and return carrots to pan. Add honey and remaining ingredients. Cook over low heat, stirring gently, until butter melts and sugar dissolves.