HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, green pepper and garlic until limp. Add rest of the ingredients and mix. Pour into shallow au gratin dish and bake at 350° until it bubbles (about 20 minutes). Serve with Triscuit crackers.
Peel oranges; put peelings and cranberries through a food grinder or process in a food processor. Remove the white membrane from the orange slices and section them, breaking each section into three or four pieces. Dissolve the gelatin in boiling water. Add lemon juice, sugar and salt. Stir until dissolved. Add orange pieces, the ground mixture, celery, pineapple and nuts. Pour into molds and chill until set. This salad should be made at least 2 days before serving.
Brown Italian sausage with onion. Combine with sauce ingredients and cook for 2 hours. Mix Ricotta cheese with eggs. Layer sauce, uncooked noodles, Ricotta cheese mixture and grated Muenster cheese and repeat. Sprinkle with Parmesan cheese. Cook 1 hour in 350° oven.
Arrange first 3 ingredients on lettuce. Serve with French dressing. Diced cooked ham, tongue or corned beef may be substituted for beef. Yield: 6 servings.
Preheat oven. Spread bacon and spinach in bottom of pie crust; sprinkle cheese on top. Mix eggs half & half, milk, salt, cayenne, black pepper and mustard to blend. Slowly pour over other ingredients in pie crust. Bake at 375 for 40 to 45 minutes. Let stand 5 minutes before cutting
Mix ingredients until smooth and well blended. Pour into pie shell and bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 40 to 45 minutes or until knife inserted in center comes out clean.
Place half of the crumbled cornbread in the bottom of a large serving bowl. Top with one can of beans. In a medium bowl, combine chopped tomatoes, green pepper and onions. Top 1/2 of this mixture over the beans, then 1/2 of the cheese, 1/2 of the bacon and 1 can of corn. Pour half the dressing on the corn, then repeat the layers beginning with crumbled cornbread. Top with tomato wedges and green pepper rings. Cover and chill at least 2 to 3 hours before serving.
Wash and chunk equal amounts of tomato and zucchini. Broil until tender. Season with sugar, salt and pepper to taste. Add water to cover vegetables.
Mix first 6 ingredients until fluffy. At low speed, mix in next 4 ingredients. Shape into 1-inch balls and roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake in a 350° oven 12 to 15 minutes or until golden brown. Immediately press chocolate piece in cookie. Remove from cookie sheet and cool. Store in airtight container. Makes 6 dozen.
Mix beef, eggs, bread crumbs and seasoning. Form into meatballs.	Roll in flour and brown in oil. Remove meatballs. Drain pineapple (reserve	juice). Add water to make 1 cup liquid. Stir into drippings in	pan. Mix brown sugar, soy sauce, cornstarch and vinegar; add to pan. Cook until thick and clear. Add meatballs, pineapple and pepper strips. Cover and simmer 10 minutes or until pepper is tender. Serve with chow mein noodles.
Cream egg yolks and sugar together. Add a little milk to moisten. Mix cocoa and flour, then add to egg and sugar mixture. Add remaining milk. Cook in double boiler until thick, stirring often with a whip or electric beater. When done, stir in butter and vanilla. Pour into baked pie shell. Top with meringue. Bake at 350° until brown.
Cut fish into 6 portions. Dip in milk; roll in mixture of bread crumbs and salt. Place in single layer, skin side down, in greased baking pan. Drizzle with mixture of melted butter and lemon juice. Bake at 500° until fish browns and flakes easily when tested with a fork, 10 to 15 minutes. Serves 6. (I use fresh or frozen fish fillets or steaks.)
Beat eggs; add vanilla, sugar and milk. Stir in flour, baking powder and salt. Sift together. Add melted butter. Drop by teaspoon into hot grease until brown. Drain and roll into powdered sugar.
Cream margarine and sugar. Add eggs, one at a time, beating after each one. Alternate cookie crumbs and milk, mixing thoroughly. Add nuts and coconut. Bake at 275° approximately 2 hours.
Cream butter with powdered sugar. Add rest of ingredients and blend well. Form dough into cylinder 1 3/4 inches in diameter. Wrap in plastic wrap and refrigerate 2 hours or freeze for 45 minutes. Cut dough in 1/4-inch slices and bake on ungreased cookie sheets at 400° for 8 minutes.
Blend eggs and sugar in blender. Add other ingredients, then fill to freezer capacity with whole milk.
Layer first 8 ingredients as listed. Frost top with mayonnaise. Sprinkle Cheddar cheese over mayonnaise. Sprinkle Ranch dressing over all. Refrigerate overnight. Toss together before serving.
Stir dry ingredients together in large mixing bowl. Add remaining ingredients and mix well. Pour into 8 x 8 or round ungreased pan. Bake 20 minutes at 350 degrees. This is good without frosting - a snack cake!
Cook broccoli according to package directions. Arrange broccoli in buttered 2 qt. casserole. Sprinkle cheese over broccoli. Melt 1/2 cup butter in saucepan; saute onion until golden brown. Stir in flour, curry powder, and salt. Gradually stir in milk. Cook, stirring constantly, over low heat until thickened. Stir in lemon juice; add crabmeat. Pour over broccoli. Mix remaining melted butter with breadcrumbs; sprinkle over crab mixture. Bake at 350° for 30 minutes or until bubbly and brown. Makes 6 servings.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream. Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan. Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts. Add rest of cake mix on top of this mixture and cook 40 minutes or less. Test for doneness.
Crush vanilla wafers and mix with sugar, cocoa and walnuts. Then add corn syrup and bourbon. Mix well. Roll into 1-inch balls. Roll in powdered sugar. Store in airtight container. Makes 3 1/2 dozen.
Thoroughly blend shortening, cream cheese and sugar. Add flour, baking powder and salt. Mix well. Knead to form stiff dough. Roll to 1/4-inch thickness on well floured board. Cut into 2-inch squares. Place filling. Place in ungreased baking sheet. Bake at 350° for 15 to 20 minutes until lightly browned. Sprinkle with confectioners sugar. Before rolling on any board, may freeze dough in freezer to make easier to roll out.
Saute the meat in hot olive oil and break it up into small particles. Add the already prepared spaghetti sauce and allow to cook about 15 minutes longer. Season to taste. Bring 6 quarts of water to rapid boil. Add 2 tablespoons of salt and 1 tablespoon of olive oil. Add lasagne (2 or 3 pieces at a time) to boiling water and cook 10 to 12 minutes. Add 1 glass cold water to stop cooking process. Drain and return lasagne to cooking pot, adding a little warm water to facilitate handling. Spread a few tablespoons of sauce in bottom of baking dish and cover with a layer of lasagne. Place a layer of Mozzarella and Ricotta cheese over lasagne. Add some sauce. Arrange successive layers in like manner, ending with a layer of lasagne. Add sauce to top layer and sprinkle with grated cheese. Cover dish with aluminum foil (crimp foil around edges) and bake in a moderate oven (375°) for 20 minutes. Remove foil and bake for an additional 5 minutes. Serve hot.
Brown meat; drain. Add onions, garlic, salt and chili powder; stir until onion is translucent. Stir in remaining ingredients, one at a time. Cook 1 1/2 to 2 hours. Serve with sour cream, chopped onions and shredded extra sharp Cheddar cheese to sprinkle on top.
Soak beans overnight in cold water. Simmer in some water until tender. Drain some liquid. Combine beans, pork and onion in bean pot in layers. Combine molasses and seasonings. Pour over beans. Add enough bean liquid to cover. Cover and bake 8 hours. Remove cover last half. Add little boiling water if beans seem dry.
Brown ground beef in stock pot over medium heat for about 10 minutes. Drain. Add pinto and chili beans. Cook on medium-high for 5 minutes. Add stewed tomatoes, chili powder, chili seasonings and tomato sauce. Stir. Simmer over low heat for 30 minutes. Divide the chili among the rolls. Add cheese, if desired. Makes 10 servings.
Place chicken, rice, soup mix and water in a greased casserole dish. Cover and bake for 1 1/2 hours at 350°.
Mix first 4 ingredients in a large bowl. Sift next 5 ingredients together and add to pumpkin mixture. Add water and blend well. Pour batter into 3 greased and floured loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean at 350°. Cool in pan 5 minutes; remove from pans and cool completely.
In a saucepan, combine cherry pie filling, sugar, pineapple and juice, cornstarch and food coloring. Cook until thick. Remove from heat and add jello powder. Stir well. Allow to cool. Add bananas and pecans and pour into pie shells. Top with Cool Whip. Cool and refrigerate.
Put all ingredients in mixing bowl and beat well. Pour into 3 buttered pans and bake at 350° for about 20 to 25 minutes.
Mix all together. Bake in 2 well-greased bread loaf pans. Bake at 325° until done.
Put first two ingredients in 9 x 13-inch pan. Brown in oven at 350° for 10 minutes. Mix together next 3 ingredients. Put in cooled crust. Let harden slightly. Cover with whipped topping and two crushed Heath bars. Refrigerate 12 hours. Serves 10 to 12.
Drain peaches and pat dry with paper towel. Cream the cream cheese. Add powdered sugar and beat well. Fold in Cool Whip. Pour into pie crust and chill.
Mix together all ingredients except brown sugar and nuts in large bowl. Pour in buttered 8 x 12-inch pan. Sprinkle brown sugar and nuts on top. Bake at 350° for 35 minutes. Serve with whipped cream.
Simmer water, potatoes and carrots 10 minutes in covered pan. Add corn and liquid from can. Simmer for 5 minutes. Add pepper, dry milk and cheese. Stir over low heat until cheese melts.
Layer 1: Graham cracker crumbs, blended with 1/4 pound melted oleo. Press into 9 x 13-inch pan.
Scald milk. Add oil, honey, salt, Chex, potatoes and dry milk. Mix well. Dissolve yeast in warm water. Add to first mixture. Beat in eggs. Gradually add flour to make soft dough. Knead. Raise until double. Punch down; let rise 30 minutes longer. Shape into loaves. Let rise. Bake at 350° to 375°. Makes 3 loaves.
Season beef with salt, pepper, paprika, garlic salt and Lawry's seasoned salt according to your taste. Slice enough onions very thin and cover top of meat. Drizzle vinegar over onions. Bake, uncovered, at 350° for one hour in roaster with a rack insert. Reduce heat to 300°; add 2 cups boiling water. Place lid on roaster for 3 to 4 hours, depending on size of brisket. Remove from heat and roaster and let it cool. Refrigerate. Slice thin, add juice and heat for 20 minutes.
Whip the cream cheese, then add remaining ingredients. Mix well. Fill tart cups 3/4 full with batter. Bake at 350° for 35 minutes. Makes 20 tarts.
Brown sausage. Add onions and cook a little. Add other ingredients. Stir and stuff one large box mushroom heads. Bake at 375° for 20 minutes.
Cook macaroni according to package; drain and set aside. Brown beef and onions; drain. Stir in tomatoes and tomato paste. Simmer until slightly thick. Combine milk, margarine, package of cheese sauce, 1/4 cup Parmesan and garlic salt. Cook until cheese melts. Stir in margarine. Layer 1/2 meat mixture into greased casserole pan. Top with macaroni. Place remaining meat mixture on top. Sprinkle with 1/4 cup Parmesan. Bake uncovered at 350° for 20 minutes.
Saute ground beef in 1 tablespoon oil. Peel and chop onion. Dice celery and carrot. Chop ham or chops into small pieces; mix with ground beef and saute together. Add water, tomato puree, garlic, salt and pepper. Cover. Cook for about 20 minutes. Add chicken broth; cook for 5 more minutes. Cook pasta according to taste. Drain well. Serve immediately with sauce. Good served with grated Parmesan cheese, a salad and red wine or mineral water.
Pour all ingredients into cake mix and mix well. Bake at 350° for 45 minutes or until done.
Clean mushroom caps. Brush with cooking oil and place in buttered 13 x 9-inch baking dish. Mix together crab meat, egg, mayonnaise, onion, lemon juice and 1/4 cup bread crumbs. Fill caps with crab meat mixture. Combine melted butter and remaining 1/4 cup bread crumbs. Sprinkle carefully over crab meat mixture. Bake at 375° for 15 minutes.
Mix all ingredients well. Make out into small balls. Place on a paper towel to absorb the extra grease. Cook on a bread pan lined with foil at 400° for 20 minutes.
Place chicken and vegetables at the bottom of a 2.8 liter casserole dish. Mix together broth and soup; pour it over chicken and veggies. Mix flour and milk with melted butter; pour on top. Bake at 350° for at least 1 hour or until crust is brown.
Heat the broth and milk to boiling. Reduce heat and stir in the other ingredients. Simmer a few minutes and serve.
Mix ingredients. Put into a greased casserole dish. Top with crushed potato chips. Bake at 375° for 1 hour.
In a large heavy pan, brown beef, onion and pepper in oil. Add spaghetti sauce, sugar, garlic powder, salt and pepper. Simmer for 1 hour. In a 13 x 9 x 2-inch baking pan, spread about 1 cup of sauce. Alternate layers of lasagne, sauce, Ricotta cheese, Mozzarella cheese and Parmesan cheese, ending with sauce, Mozzarella cheese and Parmesan cheese. Bake at 350° for 40 to 50 minutes.
Bake at 350° for 35 to 40 minutes. Can be doubled.
Brown chicken and sausage in olive oil. Add remaining ingredients except water and roux. Cook until vegetables are tender. Add water and return mixture to a slow boil. Add prepared roux to obtain desired consistency. Adjust seasoning to taste. Simmer for 1 hour.
Cream butter and sugar, then add eggs and vanilla. Add flour, allspice, cinnamon and nutmeg, alternating with buttermilk with soda added to buttermilk. Fold in preserves and pecans. Bake for 1 1/2 hours at 325°. Let cool in pan for about 15 minutes before removing.
Lightly grease 9 x 13 casserole dish. Mix rice, mushroom soup, chicken soup, water, parsley and curry powder together in casserole dish. Place chicken on top and sprinkle with Lipton onion soup mix. Seal with aluminum foil and bake at 350° for 2 1/2 hours.	No peeking!
Sprinkle gelatin over 1/2 cup cold nectar. Heat remaining nectar. Pour over gelatin. Stir in lemon juice. Cool until mixture thickens. Place fruits in mold or pan. Fill with gelatin-nectar mixture. Poppy seed dressing is great with it!
Preheat oven to 350°. Combine all but the 2 cups shredded coconut, in a blender. Grease 2 (9-inch) pie pans. Divide mixture into the pie pans. Let sit 3 minutes, then sprinkle 1 cup per pie of the coconut. Put in preheated oven and bake until golden brown. (Coconut makes its own crust.)
Thinly slice carrots, cabbage and onions. Peel eggplant. Dice eggplant, squash and celery root. Cut green pepper into strips and cut up cauliflower. Quarter tomatoes. Drain white onions. Arrange carrots, potatoes, eggplant, peas, lima beans, green beans, green pepper, cabbage, cauliflower, squash, celery root, tomatoes and garlic in casserole. Saute onions in butter until golden. Add onions to consomme or chicken broth, olive oil, salt and pepper. Bring to just a boil. Pour over casserole, cover tightly and bake 30 to 40 minutes in moderate oven at 350° or until vegetables are tender. Stir once or twice while baking. Serves 12 to 14.
Grease sides only of 9 x 13-inch dish. Place a layer of bread in dish and firmly pack ham on bread layers; sprinkle Cheddar cheese over ham and then place second layer of bread over ham and cheese. Sprinkle with Swiss cheese. Beat eggs, salt, dry mustard and milk. Pour over casserole. Refrigerate overnight. The next day, melt 1/2 stick of margarine and mix with corn flakes and put on top. Bake at 350° for 45 minutes or until big bubble comes up. Serves 8 to 10.
In a large bowl, dissolve yeast in water. Add sugar, salt and about half of the flour. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth and put in refrigerator. Punch down occasionally. About 2 hours before baking, shape dough into rolls. Put on greased sheet. Brush top with butter. Bake at 400° for 12 to 15 minutes.
Mix all but onions well. Dip onions in mix and fry in liquid shortening. Do not get too hot!
Cut squash crosswise into 1-inch thick rings. Discard seeds. Arrange in a single layer in an 8 x 8 x 2-inch baking dish. If desired, sprinkle with salt and pepper. Bake, covered, in a 350° oven for 40 minutes.
Brown hamburger meat and diced onion. Drain. Add Ro-Tel tomatoes, Velveeta cheese (cut in cubes) and beans. A can of Pet milk may be added to make an extra creamy mixture. Simmer over low heat, stirring occasionally to keep from sticking. Serve hot over crushed Fritos.
In a large mixing bowl, melt yeast in water. Add oil, sugar, salt and milk, then add flour and mix. Let rise 15 minutes. Make out rolls and place on greased baking sheet. Let rise 45 minutes. Bake at 450° for 10 to 12 minutes.
Combine shredded cabbage and sliced green onions. Chill. Blend together mayonnaise or salad dressing, sugar, vinegar, celery seed and salt, stirring until sugar is dissolved. Chill. Toss the seasoned mayonnaise lightly with cabbage mixture. Makes 10 servings.
Move oven rack to position slightly above middle of oven. Heat oven to 500°. Cut fish fillets into 2 x 1 1/2-inch pieces. Mix cornmeal, bread crumbs, paprika, salt, dill weed and pepper.
Melt butter in plate. Place fillets on plate. Salt and pepper. Microwave for 4 to 5 minutes. Eat.
Mix jello with 1 cup boiling water. Let cool. Mix 4 eggs, together with oil. Add vanilla and jello. Add cake mix. Pour into 8 1/2 x 11-inch pan. Bake for 45 minutes in a 350° oven.
Melt chocolate and butter over low heat. Gradually blend in milk. Add to sugar mixture. Add eggs, vanilla, coconut and nuts. Bake 45 to 50 minutes at 375°. It will be puffed and brown. Filling may be soft, but will set while cooling. Cool at least 4 hours before cutting.
Grease and flour 9 x 13-inch pan. Put coconut and nuts in pan. Pour cake mix over coconut and nuts. Melt cream cheese and butter on stove. Add powdered sugar. Pour cream cheese mixture over cake mixture. Bake 55 minutes (or until toothpick test comes out dry) at 350°.
In small bowl, squeeze lemon juice over shrimp; set aside. Heat oil in medium saucepan. Add mustard and fenugreek seed and fry over medium heat. When seeds start to pop, add onion and fry until golden, stirring occasionally. Add garlic, turmeric, ground chili, coconut and yogurt. Mix thoroughly for 1 to 2 minutes. Add shrimp and salt; stir. Reduce heat; cover and cook 10 minutes until shrimp are cooked, stirring occasionally to prevent sticking. Serve over white rice. Serves 4.
Boil chicken breasts with salt, pepper and onion to taste in enough water to cover chicken. When cooked, separate chicken from broth. Cook in broth the carrots, turnip and celery. Meanwhile, cut up chicken in bite size pieces and make pie crust.
Mix sugar, cocoa, margarine and milk together and bring to a boil on stove top for 1 1/2 minutes, then add at once the oats, coconut, peanut butter, vanilla and salt; mix well. Drop by teaspoons on wax paper. Let stand for 1 hour until cool. They can be made smaller and used as candy.
Mix all ingredients together. Pour into large greased casserole. Cover and bake in moderate oven at 350° for 2 hours.
Crush Rice Krispies until they are very fine. Melt margarine. Dip pieces of chicken in margarine, then roll in Rice Krispies crumbs. Place in baking dish. Sprinkle with salt and pepper. Bake at 350° for 1 hour.
In a large bowl, combine diced chicken, celery, onion, nuts, rice, chicken soup, salt, pepper and lemon juice. Mix mayonnaise with water and add to chicken mixture. Gently stir in eggs. Turn mixture in a greased casserole and top with potato chips. Bake at 450° for 15 minutes.
Combine potatoes, carrots and celery. Add water. Cook until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. Saute onion in butter. Stir in flour and salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Add cheese. Stir gently. Add bacon. May need to add more liquid.
Coarsely chop peaches; combine with brown sugar and next 4 ingredients in saucepan. Tie cloves and cinnamon in cheesecloth bag; add to peach mixture. Simmer 30 minutes, stirring occasionally. Remove spice bag. Pour chutney into glass bowl; cover. Chill. Serve as a meat accompaniment with roast pork, ham or poultry. Makes about 2 1/3 cups.
Beat the cream cheese until smooth. Add Eagle Brand milk, vanilla flavoring and lemon juice; beat until smooth. Pour into frozen crusts; refrigerate for 2 hours.
In large nonstick skillet, brown beef for 10 to 12 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa. Heat through. Remove from heat and stir in cheese. Spoon 1/2 cup beef mixture in center of tortilla. Fold up over filling. Makes 8 burritos.
Mix all ingredients well. Divide mixture and make 2 balls. Roll each ball in finely chopped nuts. Chill.
Put beef in casserole dish. Pour soup on top. Add dry soup mix on top. Pour 1 soup can of wine on top. Bake for 1 to 1 1/2 hours at 350°. Serve over cooked egg noodles.
Line an 11 x 15-inch jelly roll pan with foil. Put a layer of graham crackers in pan. Cook together the butter, brown sugar and pecans for 2 minutes. Pour over graham crackers. Cook at 350° for 10 minutes. Sprinkle with chocolate chips. Cut while still warm.
Empty large can of pork and beans into a casserole dish. Mix ingredients well. Top with sliced onion and a few strips of bacon. Add few pats of butter, if desired. Bake at 375° for about 1 1/2 hours or until beans have thickened. More brown sugar may be added if needed.
Preheat oven to 375°. Pour oil into cast-iron skillet or other baking pan and put in oven to heat oil. Mix next five ingredients. Remove skillet from oven and sprinkle corn meal on top of oil. Pour batter into skillet. Bake until golden brown approximately 15 to 20 minutes.
Sift first six ingredients together. Add the eggs and Wesson oil, mixing well. Fold in shredded carrots; add broken pecans. Pour into greased and floured cake pans and bake at 325° for 40 to 45 minutes.
Melt chips; set aside. Cream butter and peanut butter. Add sugar, egg and vanilla; mix well. Combine flour, soda and salt. Stir into creamed mixture. Next, stir in oats. Press 3/4 of the mix in an 11 x 15-inch cookie sheet. Spread melted chips on top. Crumble remaining mix over chocolate. Bake at 350° for 18 to 20 minutes. Makes 5 dozen.
Mix the first 5 ingredients and bake at 350° until almost done. Then mix corn flakes with melted butter. Sprinkle on top. Return to oven until brown.
Combine brown sugar, salt and cornstarch. Add egg yolks. Mix thoroughly. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Cool. Add flavoring. Add margarine. Pour into a baked pie crust. Cover with meringue and bake.
In skillet, saute onions and peppers until cooked. In slow cooker or large saucepan, combine veggie crumbles, tomatoes, tomato sauce, soup and taco seasoning mix. Add onions and green peppers; mix well. Stir in the drained beans. Reduce to low heat for 4 hours in slow cooker or on low heat on stove for one hour or until heated through. Serves 8.
Cream sugar, margarine and Crisco. Add eggs, one at a time, beating well after each addition. Add flour a little at a time; add Seven-Up last with flavorings. Blend well and pour into 10-inch tube pan. Bake 1 hour and 15 minutes at 350°. Frost with Cream Cheese Icing.
Cream butter, sugar, egg yolk and lemon juice together until light and foamy. Fold in egg white.
Combine all ingredients. Pour into a 13 x 9-inch pan. Cover with foil and bake at 350° for 45 minutes.
Mix with hands. Make into small balls and flatten with fork. Bake on lightly greased cookie sheet at 300° for 10 to 15 minutes until light brown.