HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind all ingredients. Bring to a boil and boil 30 minutes on medium heat. Seal while hot.
Combine all ingredients, except corn flakes, and put in a greased casserole pan. Top with crushed corn flakes. Bake at 350° for 50 minutes.
In skillet, heat butter, green pepper, onion, sugar, salt, pepper and oregano for about 10 minutes. Toast bread at 400° until lightly browned. Grease a 9 x 13-inch baking dish. Place bread in dish, spoon half of mixture over bread. Arrange overlapping rows of tomato and cheese over mixture. Spoon remaining mixture on top. Cover dish with foil and bake at 400° for 10 minutes. Uncover and bake 6 minutes longer.
Cream together butter and sugar. Add eggs, one at a time; add alternatively whipping cream and flour. Add vanilla. Place cake in tube pan and put in cold oven. Bake at 350° for 1 hour and 15 minutes. Do not open oven doors to peek!
Cook sugar, eggs, flour and milk until thick. Add in coconut. Pour into baked pie shell. Top with beaten egg whites. Sprinkle with coconut and brown.
Cream butter and cream cheese until light. Add sugar and beat well. Add eggs, one at a time; mix well. Add flavoring. Mix flour in lightly. Bake in angel food pan or two loaf pans. Put in cold oven. Turn to 325°. Bake for 1 hour and 15 minutes or until done (makes it crusty).
Blend all ingredients and bake for 15 minutes in a 350° oven. Serve with crackers or party rye.
In a 9 x 13-inch pan, melt butter; add beef bouillon, French onion soup, 1/2 cup water and rice. Lay pork chops or chicken over top. Bake at 350° for 45 minutes.
Mix beef, crumbs, egg and salt and shape into small meatballs. Makes about 50. (I make larger meatballs.) Roll them in a little flour and fry in pan until brown. (They can also be broiled instead in a shallow pan.)
Saute shrimp, garlic and onion in butter and oil over medium heat until shrimp are pink (3 to 4 minutes). Add broth, zucchini, lemon juice and salt. Bring to a full boil. Stir in rice and parsley. Cover, remove from heat and let stand 5 minutes. Fluff with a fork.
Wash and cut rhubarb. Put in greased 9 x 9-inch pan. Sprinkle with the rest of the ingredients in order given. Drizzle butter on top. Bake 1 hour at 350°. Good served with ice cream.
Into large bowl, sift together first 6 ingredients. Stir in almonds; set aside. In medium bowl, mix oil, vanilla and eggs until well blended. Stir in melted chocolate until well blended. Stir in zucchini. Stir zucchini mixture into dry ingredients just until moistened. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool on rack. Makes 1 loaf.
Cook broccoli as directed. Mix eggs, mayonnaise, grated cheese and cream of mushroom soup. Mix in broccoli and pour into 1 or 1 1/2-quart casserole dish. Sprinkle bread crumbs over it and bake at 350° until brown, approximately 30 minutes,
Let cheese warm to room temperature. Roll all ingredients into a ball. Refrigerate 1 hour. Roll in pecans. Makes large cheese ball. Can divide into two.
Mix all ingredients, except 1/4 cup catsup. Press into loaf pan and spread 1/4 cup catsup over top. Bake at 350° for 1 hour and 15 minutes. Allow to sit a few minutes before slicing. Serves 8.
Exact quantities are not critical, but an overall flavor balance is the goal. Suggested quantities might be: 2 pounds each beef and chicken livers, 4 or 5 sliced onions (they really cook down), 4 hard-boiled eggs, 1/8 box of saltines and the fat from two fryer-sized chickens.
Combine sugar, Karo and water in large pan. Heat to 310°, stirring constantly. Remove from heat; add flavoring and coloring immediately. Pour into buttered cookie sheet; let cool, then crack into small pieces.
Wash and drain mushrooms; remove stems. Mix together and put a dab in each mushroom cap. Put on cookie sheet and bake at 400° until they start to brown.
Rub half the pepper over the steak. Turn and rub remaining pepper on the other side. Broil 10 to 15 minutes or until done. Cook asparagus.
Mix all ingredients. Bake at 375° for 8 to 10 minutes.
Toss pasta with olive oil and lemon juice; cool to room temperature. Add basil, tomatoes, cheese, salt and pepper to taste. Serve same day at room temperature.
Preheat oven to 350°. Combine all ingredients. Mix well. Press firmly into greased 8 x 4 x 2-inch pan (loaf). Bake about 1 hour. Let stand 5 to 10 minutes before slicing. Put catsup on top.
Place cashews and water into blender and blend until smooth. Add dates, vanilla, sea salt and rice (with the exception of flour) and continue blending until smooth. Pour into a mixing bowl and add flour and the other ingredients. Mix well. Drop by tablespoon onto sprayed cookie sheets. Bake at 350° for 20 to 25 minutes.
Mix rhubarb and sugar; cover all day or overnight. Boil for 5 minutes, stirring constantly. Remove from heat. Add jello; stir. Cool slightly. Pour into jars. Store in refrigerator or freezer.
Press basic dough into a buttered pizza pan. If using Pillsbury dough, slice in 1/8-inch slices and place in pan and bake according to package directions.
In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion, and garlic on oil until crisp-tender. Stir in the tomato paste, broth, brown sugar, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Mix the thawed and drained spinach, sour cream, mayonnaise and vegetable soup mix until well blended. Refrigerate several hours.
Toss squashes and radishes in bowl. Combine remaining ingredients. Mix well and pour over vegetables. Cover and refrigerate at least 2 hours. Makes 12-16 servings.
Mix well. Press into a 9 x 13-inch pan. Bake at 400° for 15 minutes. Cool. Crumble well and pat firmly back in pan.
In a 2 to 3-quart saucepan, saute onion in heated butter until golden brown. Add zucchini, chicken broth, nutmeg, basil, salt and pepper. Simmer, covered, for 15 minutes or until zucchini is cooked. Turn half of mixture into blender bowl or food processor. Process until pureed. Repeat with remaining half of mixture. Return mixture to pan. Stir in half and half. Heat to steaming. Correct seasoning. Top each serving with a lemon slice and sliced green onion, if desired.
Combine brown sugar, butter, flour, oats, cinnamon and nutmeg together until crumbly. Slice apples thin (like you would for a pie). Sprinkle with some sugar and cinnamon; place in baking dish and cover apples with the crumb mixture. Bake at 350° to 375° for 30 minutes, until crumbs are brownish.
Combine all ingredients, stirring well. Cover mixture and refrigerate at least 3 hours. Serve with slotted spoon.
1. Split chicken in half. Put 8 cups of water and chicken broth in a 5-quart pot. Add chicken and onion. Bring to a boil, reduce heat and cook for 1 1/2 hours.
Combine flour and sugar. Cut in butter, using fork. Mix until butter is crumbly. Cover apples. Bake Enjoy!
Mix ingredients together and pour into container. Use 1/3 cup of mixture for each cup of hot water.
Brown and drain hamburger. Add jar of salsa and velveeta cheese. Combine into crock pot and melt cheese. So good on nacho chips.
Drain pears. Add enough water to juice to make 3 cups. Heat to boiling. Add cream cheese. Heat again after cream cheese is dissolved. Stir. Pour over Jell-O in fairly large bowl. Stir until all is dissolved. Add mashed pears (or blend them). Cool until slightly thickened. Fold in Cool Whip.
Bake pie crust golden brown. Peel and slice tomatoes (enough to fill pie crust). Drain on paper towel until juice is out. Fill pie crust with tomatoes. Cover tomatoes with thin slices of onion. Mix mayonnaise and grated Cheddar cheese together. (The amount of topping is up to the individual.) Bake in a 350° oven until brown.
Fry together meat, onions and pepper. Stir in remaining ingredients. Bake in greased, covered, 2-quart casserole at 350° for one hour.
Soften butter. Cut butter into dry cake mix. Stir in coconut. Pat into 13 x 9 x 2-inch pan, building up a slight edge. Bake in 350° oven for 10 minutes. Arrange well drained apple slices on warm crust. Sprinkle with sugar cinnamon mixture. Combine sour cream and egg yolks. Pour over apples (will not completely cover cake). Bake for 25 minutes. Do not overbake.
Combine all ingredients in blender. Blend about 30 seconds or until all is blended. Delicious!
Mix well with beater and pour on top of first layer. Bake at 350° about 30 to 40 minutes or until golden brown on top.
Combine all ingredients. Stir well. Cover and chill until ready to serve. Sauce may be kept in refrigerator for up to one week.
Mix all ingredients in a large mixing bowl until well blended. Pour into a 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes.
Sift the flour, sugar, cocoa, baking soda and salt into a 10 x 7-inch dish or an 8-inch or a 9-inch square baking dish. With an index finger, make 3 holes in the mixture. Pour butter in one hole, vinegar in another hole and the vanilla in the third hole. Pour water over all. With fork, stir mixture until well combined. Bake at 350° for 25 to 35 minutes or until tester is clean when removed. Immediately top cake with chocolate chips and bake 2 to 3 minutes longer, just until soft. With rubber spatula, spread chips evenly over top of cake. Cool to room temperature. Serve with ice cream, if desired.
Combine all ingredients and mix well. Form into 3/4 to 1-inch balls. Brown in hot fat. Put in crock-pot.
Butter a 13 x 9-inch cake pan or dish. Line with crackers. Mix pudding and milk and Cool Whip in separate bowl. Alternate crackers and the pudding mix. Finish off pudding mix with one layer of graham crackers. Heat chocolate frosting for a minute to soften and spread over crackers. Refrigerate.
Cream margarine and 1/4 cup confectioners sugar. Add vanilla and water; mix well. Add flour; mix well. Add pecans. Form small rolls or round balls (mash with thumb). Bake on ungreased cookie sheet for 25 minutes at 300°, or until lightly browned. While hot, roll in confectioners sugar.
Boil squash until tender; drain well. Add carrot, onion, pimiento, soup and sour cream. Melt butter. Add the stuffing to the butter; toss to coat. Add 1/2 or 3/4 stuffing to the squash mixture; mix well. Put into a 3-quart casserole that has been sprayed with Pam. Sprinkle remaining stuffing over the top. Bake at 350° for 30 minutes.
Cream butter and sugar. Add eggs, baking powder, baking soda, flour, salt, sour cream and flavoring. Blend well. Layer 1/2 batter in greased and floured 10-inch tube pan. Spread 1/2 cranberry sauce over batter. Top with remaining batter and remaining sauce. Bake at 350° for 55 minutes. Cool. Drizzle with 3/4 cup confectioners sugar, 2 teaspoons warm water and 1/2 teaspoon vanilla.
Place chopped apples in pie crust. Mix remaining ingredients in bowl and pour over apples. Bake in preheated oven at 350° for 45 minutes.
Combine cabbage, carrots, green pepper, apples and onion. Combine yogurt, mayonnaise, salt and pepper. Pour yogurt mix over vegetables. Toss until well coated. Cover and refrigerate until chilled. Serves 8 to 10.
Mix softened cream cheese with dry Italian dressing and spread on party ryes. Place slice of cucumber on top and sprinkle with dill.
Mix all ingredients and shape into serving size cakes. Fry quickly in a little oil until brown.
Preheat oven to 375°. Arrange chicken pieces barely touching in shallow baking pan. Combine remaining ingredients in a saucepan. Bring to boil, then simmer 2 to 3 minutes. Spoon half the sauce over chicken. Cover and bake for 30 minutes. Uncover; spoon on rest of sauce. Continue baking uncovered until tender (15 to 20 minutes). Serves 4 to 6.
Mix all ingredients well. Bake in 9 x 13-inch pan for 30 minutes at 350°. Serve with party rye bread.
Mix ingredients and pour in dish. Add Cheddar cheese on top and bake 30 minutes at 350°.
In a dutch oven or larger pot, put ham bones in and cover with cold water. Add celery, onions, and carrots. Bring all of this to a boil. Turn heat down to low and cook 2 - 3 hours. Add potatoes or macaroni, stewed tomatoes, peas, veg soup mix, parsley and basil. Cook for a while longer and take bones out and add meat to soup.
Cream together brown sugar, shortening, egg and maple flavoring until fluffy. Add flour, baking powder and salt; mix well. Stir in coconut. Drop by spoonfuls 2 inches apart onto greased cookie sheet. Dip bottom of small glass into granulated sugar and press cookies flat (edges will be ragged). Bake at 350° for 10 to 12 minutes. Cool on rack. Yields 5 dozen.
Cook spaghetti as directed on package. Rinse with warm water and drain. Saute onion and green pepper; add Glutenburger and fry until brown. Add other ingredients and mix well. Combine with spaghetti and place into casserole dish. Top with grated Parmesan cheese. Bake in a 350° oven for 20 to 30 minutes.
Cook macaroni and drain. Add all ingredients and mix together. Put into crock-pot. Cover top with slices of cheese. Sprinkle with paprika. Cook 3 to 4 hours on low.
Combine butter or margarine and sugar in large mixing bowl. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. (Cookies are soft, they will puff during baking and flatten upon cooling.) Cool about 1 minute. Remove from cookie sheet. Cool completely before storing.
Beat eggs well. Add milk, then sugar and flour; mix well. Add coconut and pour into shells and bake at 350° for 45 minutes or until golden brown on top.
Mix the first 6 ingredients with the jello made with the hot water and sugar to suit your taste. Can be frozen. Use small boxes of jello. Cranberries, apples, oranges and nuts should be ground.
Mix flour and sugar; cut in butter to make crumb mixture. Set aside. Mix soda, spices, molasses and hot water. Put 1/3 crumb mixture in bottom of pie crust. Pour in liquid. Put rest of crumb mixture on top. Put 4 holes in crumb mixture and let some liquid come through. Bake at 450° for 15 minutes, then reduce to 350° for 20 minutes. This is a "wet bottom" Shoo-Fly pie.
Combine eggs, jelly, and vanilla and beat for 1 minute. Add remaining ingredients and beat for 1 minute. Use Pam spray on 6 1/2 x 10 inch pyrex dish. Preheat oven to 350°. Bake for 25 - 30 minutes. Serve with a dollop of heavy cream or Cool Whip.
In medium bowl, combine Bisquick, water and chili powder to form soft dough. On a lightly floured board, knead 5 times. Divide into 16 equal parts. Shape each into a ball on the board. Sprinkle with corn meal. Roll each ball into a 4-inch circle. Drop circle into hot oil in fryer. Fry until puffy and golden. Drain and serve warm or cold.
Cook and drain pasta according to package directions. Toss with all remaining ingredients. Refrigerate overnight or at least several hours. Toss again and serve.
Boil macaroni until tender; drain. In a saucepan, heat milk, butter, salt and pepper on low heat until butter has melted. Grate 3/4 of cheese in large bowl. Pour macaroni over cheese while hot, then add sauce. Mix together well and pour into casserole dish. Top with remainder of cheese, grated. Place in oven at 350° until cheese melts.
Cream sugar, margarine, flour and eggs. Fold in fruit and cinnamon. Pour into unbaked pie shell and bake 10 minutes at 400°. Reduce heat to 325° and bake 40 minutes longer.
Cream butter, sugar and salt together. Add flour. Pat into 9 x 13-inch pan. Bake at 375° for 15 minutes, until light brown.
Mix oil and flour in pan; cook over low heat, stirring, until gravy is the color of dark brown but not burned. Saute onions in 3 tablespoons butter until soft, about 5 minutes. Stir in okra; saute until okra is tender, 3 minutes. Stir in tomatoes; saute 30 minutes. Saute green pepper and garlic in 2 tablespoons butter in skillet 5 minutes. Add shrimp; saute until pink, 5 minutes. Add shrimp mixture and all other mixtures to pot. Cook on simmer, covered, for 1 1/2 hours. Remove from heat for 10 minutes. Eat over rice.
Combine sugar, milk and butter in large saucepan. Cook and stir until soft ball stage (about 15 minutes after it comes to a boil). Then take off heat; add marshmallow cream, chocolate chips and nuts. Stir until creamy. Pour into greased 9 x 12-inch pan. Put in refrigerator until firm. Cut when firm.
Mix first three ingredients and pour into bottom of electric percolator. Place remaining ingredients in basket and perk 10 minutes until spices are permeated. Serve hot. Yields 8 to 10 servings.
Cook turkey until well done. Mince it up and add the broth it was cooked in. Add water if not enough broth to cover meat. Add soda crackers, which have been crushed fine. Simmer 1/2 hour. Serves a large group. Freezes well, too.
Layer ingredients in casserole dish. Squeeze lemon juice over all. Bake at 350 degrees for 30 to 45 minutes (covered with foil).
Drop by spoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes. Cool and ice, if desired, with powdered sugar, Pet milk and cream cheese. Good for freezing.
Grate carrot and zucchini. Slice scallions. Combine flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Beat together egg, milk, carrot, zucchini and scallion. Stir wet ingredients into dry, just until combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour batter by tablespoonfuls into pan, making a few pancakes at a time. Cook until golden, about 2 minutes on each side. Add remaining oil to pan as needed.
Place all vegetables in a bowl. Pour dressing mixture and mix together. Chill in refrigerator.
Place cream cheese in a small bowl. Chop or grind onions and 2 or 3 slices of beef together. Add this to the cream cheese. Add Accent. Mix well. Chop or grind remainder of dried beef (fairly fine). Place beef on an aluminum square. Put cheese mixture on top of beef. Form a ball by covering the cheese with the beef. Wrap with aluminum foil and refrigerate. Serve with Ritz or your favorite crackers.
Bake ham at 325° for 2 hours. Glaze ham with above ingredients every 15 minutes for second hour. Remove ham; let stand for 5 minutes. Carve.
Melt margarine over low heat or in microwave. Add sugar. Stir until dissolved. Add eggs, one at a time, until mixed well. Blend in flour and vanilla. Beat well. Add nuts and bake at 325° to 350° until brown (about 30 minutes). Place in a sheet cake pan.
Combine all ingredients. Pour into a 13 x 9-inch pan. Top with crushed potato chips. Bake in a 350° oven for 45 minutes.
Mix first 4 ingredients together. Press into 9 x 13 buttered pan. Chill 20 minutes. Bake at 375° for 18 to 20 minutes. Mix next 5 ingredients together for filling. Heat until melted and boil for 1 minute. Add remaining ingredients to filling mixture. Pour over first layer. Bake at 325° until bubbly, 15 to 20 minutes.
Shake meat tenderizer on pork chops sparingly. Marinate in sauce overnight in refrigerator. Put on grill until done.
Cream butter, peanut butter and sugars. Mix well. Add egg and vanilla; mix. Blend dry ingredients into mixture. Roll in balls, then roll in sugar. Place on cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place candy kiss on.
Preheat oven to 400°. Brush a large baking tray with 2 tablespoons olive oil. Spread green beans, onion and garlic on the tray. Salt lightly and drizzle with another tablespoon or two of olive oil. Bake the vegetables for 20 to 30 minutes, interrupting several times to shake the tray or stir briefly. After 20 minutes, taste-test a green bean to see if it's done to your liking. The baking time is somewhat flexible. When all the vegetables are tender, remove from the oven and transfer to a bowl. Drizzle immediately with vinegar. Apply freshly ground black pepper to taste. Serve hot at room temperature or cold. Preparation time: 10 minutes to prepare, 20 to 30 to bake. Yields about 4 servings.
Place frozen juices in a large pan; add 7-Up and ginger ale. Mix and serve. Serves 30 to 50 people.
Blend cheese and milk; stir in beef, onion, green pepper and pepper. Mix well. Stir in sour cream. Sprinkle nuts over top. Bake at 350° for 15 minutes.
Mix all the ingredients and bake in an unbaked pie shell for 30 minutes at 350°.
Crush the vanilla wafers and chop the pecans. Mix all of the ingredients together except the confectioners sugar. Chill the dough for 4 hours. Shape into marble-size balls and roll in confectioners sugar. Yield: 6 dozen.
Parboil eggplant 15 minutes, until almost tender. Cut each into 3 wedges. Remove pulp and chop. Place shells on greased baking sheet. Pour water over bread. Squeeze out extra moisture. Saute onion. Add salt, garlic and celery tops; cook 2 minutes. Add chopped eggplant, bread, butter and seasoning.
Mix together in skillet and stir. Cook to desired thickness. Good with toast or biscuits. This recipe was given to me in 1938 from Annie Allen.
Stir all dry ingredients in large bowl. Make a hole in center; add the remaining ingredients. Mix with electric beater until creamy. Pour into three well-greased 1 pound coffee cans about 2/3 full. Do not flour. Bake at 350° for about 1 hour or until toothpick comes out clean. One pound loaf pans may be used.
Preheat oven to 350 degrees. Cook beef, onion, and garlic in skillet until brown; drain. Add tomatoes, mushrooms, parsley, salt, fennel seed, and basil in skillet; break up tomatoes, heat to boiling, then reduce heat, cover and simmer for 10 minutes.
Mix 3 tablespoons sugar and cinnamon in small dish and set aside. Cream 1 cup sugar and shortening; add eggs and apple. Mix in dry ingredients to which nutmeats have been added. Stir in buttermilk and vanilla. Pour into greased loaf pan; sprinkle top with mixture of cinnamon and sugar. Bake 1 hour in preheated oven at 350°.
Spread each muffin with 1 tablespoon spaghetti sauce. Top with topping garnish. Arrange little pizza in a circular pattern on a microwave plate. Microwave on High for 1 1/2 minutes or until cheese melts.
Melt chips, peanut butter and paraffin in double boiler. Add roasted peanuts. Beat; drop into cluster on wax paper. Makes approximately 80 clusters.
Combine the ingredients, blending well. Add enough flour to stiffen dough. Wrap up batter and chill overnight. Roll dough out to 1/4 to 1/8-inch and use gingerbread cutter. Bake at 350° for 8 to 10 minutes.
Bake cake according to package directions in a 9 x 13-inch pan. In a small saucepan, combine undrained pineapple and brown sugar over medium-high heat. Boil for 5 minutes, reducing heat if necessary. Do not let sugar mixture burn. Pour over top of baked cake and allow to cool. Prepare instant pudding as package instructions; add softened cream cheese. Blend thoroughly. Pour over top of cooled cake. Slice bananas and place evenly on top of cake. Top with whipped topping, covering completely. Sprinkle with pecans, then coconut. Decorate with maraschino cherry halves. Refrigerate.
Saute onion in margarine over high heat until soft. Add flour and cook 1 minute, stirring constantly. Gradually add chicken broth. Add broccoli, tarragon, garlic powder, thyme and black pepper. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until broccoli is tender. Add milk and simmer uncovered 5 minutes. Add 1/4 at a time to blender and blend at medium speed until smooth. Return to saucepan and simmer until heated through.
Layer lettuce, green pepper, celery and peas. Mix sugar with mayonnaise and spread on top. Sprinkle cheese and bacon on top of mayonnaise. Cover with Saran Wrap Store in refrigerator overnight. Toss before serving.
Soften margarine and cream cheese. Mix with flour. Work into a ball and roll out onto wax paper. Spread sausage over dough to the edges. Roll up into a log. (Will be long; should divide into 2 logs.) Wrap in wax paper or foil and refrigerate overnight.	Slice and bake at 400° for 20 minutes.
Fry patty in skillet with turkey bacon until both are done. Remove to paper towels; pat dry. Assemble ingredients as for a hamburger with cheese and bacon on top of beef patty.