HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion in a large skillet, stirring often to crumble beef; drain. Stir in lima beans and barbecue sauce; heat until bubbly. Spoon meat mixture into a lightly greased shallow 2-quart casserole; sprinkle with cheese. Separate each biscuit into 2 halves, making 10 biscuit rounds. Place rounds on top of casserole, overlapping edges if necessary. Bake, uncovered at 375° for 25 minutes or until biscuits are golden brown. Yields 4 to 6 servings.
Stir constantly into water and heat until boiling. Stir in bouillon cubes until dissolved. Add chopped mushrooms to mixture and simmer 20 minutes. Add milk and seasonings. Yields 4 servings.
Combine onion, 2 tablespoons oil, poppy seed, sugar, salt and dry mustard in a bowl; beat thoroughly. Gradually add oil, then vinegar. Pour into jar with tight-fitting lid and refrigerate. Shake the jar vigorously before serving. Yields almost 2 cups. (May be prepared ahead of time.)
Place all ingredients in a small bowl. Beat until well blended and thickened. Place in a covered container and chill several hours. Shake before serving. Yields 1 3/4 cups.
* Whatever kind of pies you happen to want. Has to be ready to use filling - apple, peach, cherry, applesauce - let your conscience be your guide.
Peel and slice onions, arrange in baking dish, overlapping slices. Dissolve bouillon cube in boiling water. Add thyme and pour over onions. Sprinkle with salt and pepper. Dot with margarine. Cover and bake at 400° for 20 minutes. Toss bread crumbs with the melted margarine. Add cheese. Sprinkle crumbs and cheese over onions. Bake, uncovered, 10 minutes longer.
Combine ground beef, egg, tomato sauce, Worcestershire, oregano, pepper, salt and oatmeal in a large bowl. On waxed paper, pat meat mixture into rectangle approximately 8 x 10-inches. Arrange ham slices on top of meat, leaving a small margin around the edges. Sprinkle cheese on top of ham. Starting from a short end, carefully roll up meat; seal edges and ends. Place roll, seam side down, in baking dish. Bake at 350° for about 1 hour. Makes 4 servings.
Sift together flour, soda and salt. Cream together shortening and sugar until light and fluffy. Add molasses and egg. Beat thoroughly. Add boiling water. Add flour mixture to creamed mixture gradually, mixing well after each addition.
Combine all ingredients, cover and refrigerate at least 6 hours. Serve with assorted fresh vegetables. Yields 2 1/4 cups.
Place hash browns in a 9 x 13-inch pan; let thaw. Mix together 1/2 cup melted oleo, the cream of chicken soup, cheese, sour cream and onions. Mix and spread over thawed potatoes. Top with the crushed corn flakes; drizzle 3/4 stick of oleo over all. Bake, uncovered, for 45 minutes at 350°.
Spray bottom of glass baking dish with Pam. Place chicken in dish and place a slice of cheese on each breast. Mix soup and water and spread over all. Melt oleo and mix with stuffing mix; spread over all. Bake, covered, at 350° for 30 minutes. Uncover and bake for 30 minutes.
Sift flour, soda and salt. Cream butter and peanut butter. Add 1 cup granulated sugar and the brown sugar; beat until light and fluffy. Add eggs and vanilla; beat until smooth. Stir in flour mixture until well combined. Using level tablespoon for each, shape into 5 dozen balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake 8 minutes in a 350° oven. Remove and press an unwrapped chocolate kiss on top of each. Bake 2 minutes longer. Remove cookies to wire rack; let cool completely.
Blend yolks until light; add sugar and beat until thick. Stir in milk, flavoring and whipped topping. Top with nutmeg after chilling for 1 hour if desired.
Combine first 3 ingredients. Gradually stir in matzoh meal; keep stirring until mixture is pretty thick. Refrigerate for about 1 hour. Make balls about the size of large walnuts. Drop into boiling, salted water. Let boil for about 25 minutes. Makes 10 to 12 rather large balls.
Marinate chicken in oil, salt, pepper, garlic and herbs for 12 to 24 hours. Remove chicken; shake in bag with flour and paprika. Put in large baking dish; pour rest of marinade over it. Bake, uncovered, for 30 minutes on each side at 350°.
Boil water; add lentils. Simmer 15 minutes. Add potato and carrot and cook 30 minutes more. Add sauce and broth; cook 15 minutes more. Serve with corn muffins or salad. (Serves 4.)
Pour cake icing out onto a piece of wax paper. Knead small amounts of powdered sugar into the cake icing. You want the mixture to be dry enough to roll out good. Use a rolling pin to roll into a thin rectangular shape. Spread peanut butter all over the dough. Roll up into a long roll. Cut into small pieces. Stack into a container, placing wax paper between layers. Refrigerate.
Preheat oven to 450°. Add sugar, butter, salt and beaten egg yolks to hot potatoes. Add milk and flavorings. Fold in egg whites, which have been stiffly beaten. The mixture should be fairly thin. Bake in a 9-inch unbaked pie shell. Bake for 10 minutes, then reduce heat to 350°. Bake an additional 45 minutes or until knife inserted in center comes out clean.
Cook broccoli according to package directions in salted water until tender; drain. Arrange stalks in greased 13 x 9 x 2-inch baking dish. Layer chicken atop. Combine next 3 ingredients; pour over chicken. Sprinkle with cheese. Combine crumbs and butter, sprinkle over all. Bake at 350° for 35 minutes or until heated through. Trim with pimiento strips if desired. Serves 6 to 8.
Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add water and bananas. Thoroughly mix in flour, soda and nuts. Pour into greased and floured bread or cake pan. Bake in covered crock-pot on high for 2 to 3 hours, or until done.
Place the first 6 ingredients in crock-pot. Combine the soup and water. Pour over ingredients. Cook in crock-pot all day. Usually start pot on high, then reduce to low all day.
Beat together cream cheese and Marshmallow Creme. Add juice and rind. Good dip for apples, pineapple, bananas, etc.
Combine all ingredients. Pour into a 1 1/2-quart casserole dish and bake at 350° for 50 minutes. Makes 5 cups.
Heat oven to 375°. Grease pie plate, 10 x 1 1/2-inch. Heat cornmeal, broth and garlic salt to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in margarine and egg; fold in Colby cheese. Spread cornmeal mixture on bottom and sides of pie plate. Flute edges using oiled fingers. Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain. Stir in bell pepper, onion and olives. Cook 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in salsa; simmer uncovered 5 minutes. Spoon beef mixture into pie plate. Cover with aluminum foil; bake 25 to 30 minutes or until hot. Mix sour cream, Cheddar cheese and mayo. Spread over beef mixture. Bake uncovered 15 minutes. Let stand 15 minutes before serving. Garnish with paprika, bell pepper slices and green onion curls if desired.
Boil sugar and water until sugar dissolves. Add lemonade, water, pineapple juice and almond and vanilla extracts. Allow punch to stand for several hours in refrigerator to allow flavors to blend. Remove from refrigerator about 1 hour before serving.
Mix well. Mold with hands. Shape into ball. Roll in chopped nuts. Refrigerate for 12 hours or more.
Boil chicken until tender. Remove bones. Add margarine to broth. Put chicken back into broth and bring to boil.
Combine first 3 ingredients in bowl and beat until stiff. Place a cinnamon stick in each cup and fill with coffee. Spoon whipped cream on top and garnish with orange peels. Serve at once.
Place first 7 ingredients, in a 9 x 12-inch pan, in layers, in order as given. Mix sugar and mayonnaise; spread over salad. Garnish with Cheddar cheese. Chill for 8 hours.
Peel potatoes and slice 1/2-inch thick. Combine margarine, 1/2 cup of the sugar and water in a 12-inch frying pan. Boil for 1 to 2 minutes, until sugar is dissolved. Add potato slices to pan; stir to coat well. Cover and cook over medium heat for 5 to 6 minutes, until tender-crisp, stirring occasionally. Do not overcook. Add remaining 1/2 cup sugar. Reduce heat to low; cook, uncovered, another 4 to 5 minutes. Again, do not overcook.
Drain beets (use juice as directed). Dissolve jello in hot beet and orange juice. Add salt, horseradish and vinegar. Cool to soft jell stage, then add celery, onion and beets. Refrigerate for several hours or overnight. Unmold on salad greens or scoop out with ice cream scoop onto salad greens. Yields 5 cups.
Wash all of vegetables. Cut to small pieces. Mix vegetables together. Blend garlic, salt, lemon juice and vinegar together; brown pita bread and add to salad.
Mix cake mix, Jell-O, eggs and water. Beat for 4 minutes, then add the salad oil and mix well. Bake for 40 minutes at 350°. While cake is still warm, punch full of holes. Mix powdered sugar, lemon juice and rind and pour over hot cake.
Combine cornmeal, soda, salt, and sugar; stir in remaining ingredients. Pour into a greased 10 inch iron skillet. Bake at 350° for 45 minutes or until golden brown.
Add milk gradually to flour and stir until smooth. Cook in double boiler. Stir constantly until thick. Cook mixture. Keep covered and stir occasionally to avoid lumps. When creamed, add cooled flour and milk mixture on slow speed. When blended, beat for 15 minutes at medium speed. Add flavoring as desired. Use on Red Velvet cake or any cake.
Cook carrots and mash. Add chopped pepper, minced onion, soft breadcrumbs, egg, chopped celery and salt and pepper. Mix together and form into oval shaped patties. Roll in dry breadcrumbs. Fry in large frying pan with small amount of vegetable oil. This was a World War II meat substitute dish my mother made. We ate them with catsup.
Mix together and beat in 3 cups of chopped apple and 1 1/2 cups pecans. Bake at 350° for 35 minutes.
Melt margarine. Mix in crushed Oreos. Press into a 9 x 13-inch pan. (Reserve some Oreos for top.) Beat 8 ounces cream cheese and powdered sugar. Mix vanilla pudding as to directions, leaving out 1 cup milk. Add to cream cheese mixture. Fold in Cool Whip. Sprinkle with reserved cookies (crushed) and chill.
Preheat oven to 350°. Spread hazelnuts on baking sheet; toast in oven until aromatic, about 10 minutes. Rub nuts with a kitchen towel to remove their papery skins. Coarsely chop nuts and set aside.
Drain corn. Chop onions and tomato and add to the corn. Mix and add the rest of the ingredients. Serve cold.
Cook noodles until almost done. Rinse. Brown hamburger. Season with salt and pepper. Spray lasagna pan with cooking spray. Layer noodles, hamburger, sauce and cheese. Repeat as many times as necessary. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 50 minutes. Uncover and bake for 10 minutes longer.
Cut steak in half and season with salt and pepper. Place onion slices in crock-pot. Place meat on top of onion. Pour tomato sauce over all. Cover and cook 8 to 10 hours.
Preheat oven to 375°. Grease cookie sheet. Beat shortening and sugars until creamy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda. Add to creamed mixture; mix well. Add water, mix well. Drop by rounded tablespoons onto prepared cookie sheet. Bake 10 to 12 minutes. Should make about 2 1/2 doz. cookies.
Boil mirlitons. Allow to cool. Scrape out pulp by cutting in half. Saute onion and garlic. Add shrimp and crabmeat. Cook about 15 minutes. Place mixture in shells. Top with bread crumbs. Bake at 350° for 30 to 45 minutes.
Combine first 4 ingredients. Roll into balls, then roll in crumbs and chill.
Preheat the oven to 375°. Combine rice, pecans, egg, 1/2 cup of the Swiss cheese and 1/4 cup of the Parmesan cheese in a large bowl. Grease a 12-inch pizza pan. Evenly press rice mixture onto bottom and up side of pan to create a 1/2-inch rim. Bake 10 to 12 minutes. Set aside to cool.
Grease loaf pan, 9 x 5 x 3-inch; line bottom with wax paper and grease paper. Sift dry ingredients onto another wax paper. Cream oleo and sugar until fluffy. Beat in eggs, one at a time, until again fluffy. Stir alternately flour with mashed bananas; fold in pecans and orange rind. Pour into prepared pan. Bake in slow oven (325°) for 1 hour and 20 minutes or until golden or pick comes out clean. Cool in pan on wire rack 10 minutes. Peel off paper. Let cool completely. Wrap and store overnight for easier slicing.
Combine potato slices and onion; cover with water. Cook on medium heat until potatoes are soft. Mash the potatoes in the water that they are cooked in. Add margarine and milk. Simmer 10 minutes or until hot.
Preheat oven to 375°. Sift together first 5 ingredients and put in mixing bowl. Add oil, vinegar, vanilla and water. Mix together, but not with mixer. Pour into ungreased 9 x 13-inch pan and bake for 30 minutes.
Mix sauce and let stand at room temperature. Pour over hot vegetable. Serve over peas, limas or green beans.
Sift flour, sugar, baking powder, soda and salt. Cut in shortening. Combine orange juice, grated rind with egg. Pour all at once into dry ingredients, mixing only enough to dampen dry ingredients. Fold in nuts and cranberries. Put in 9 x 5 x 3-inch loaf pan, lightly greased. Spread corners and sides slightly higher than center. Bake in 350° oven for about 1 hour. Cuts better if a day old.
Remove crusts from bread and spread with butter. Place them side by side in a 9 x 13-inch baking dish. Brown sausage and crumble; drain. Layer over bread slices. Sprinkle with cheese. Combine eggs, half and half and salt and mix well. Cover and chill Christmas Eve night. Bake, uncovered, Christmas morning at 350° for 40 to 55 minutes.
Make into a dough and put through a cookie press to form straws or cut into strips. Cook about 350° until done, usually about 10 to 15 minutes. (Half a recipe makes 8 dozen.)
Mix all together and bake at 350° for 1 hour or may put in crock-pot and serve.
In soup pot, cook chicken in water until done. Remove chicken and shred with a fork. Set aside. Mix flour, shortening and milk. Roll out thin and cut into strips. Drop 1 at a time into boiling broth. After last strip is dropped, allow to cook for 7 minutes. Remove pot from heat. Add evaporated milk and chicken. Stir gently. Cover and let stand for 1 hour. Warm gently before serving.
Put chicken pieces in shallow baking dish. Mix dressing, soup mix and preserves with small amount of water. Pour over chicken and bake in 350° oven for 1 1/4 hours or until chicken is tender. Good with wild rice and green vegetable. Makes 4 servings.
Mix well all the ingredients together. Chill the dough for 1/2 hour.
Brown lamb blocks well on both sides in heated oil in a large, deep frying pan or Dutch oven. Add onion, garlic, salt, oregano, pepper and broth. Bring to boiling. Cover and reduce heat. Simmer until lamb is very tender, 10 to 12 minutes. Using a slotted spoon, transfer lamb and vegetables to a warm serving dish. Keep warm.
Sift together dry ingredients; set aside. In large size mixing bowl combine oil and sugar; mix well. Add half of flour mixture; blend. Add remaining flour, alternately with eggs, one at a time; mix well after each addition. Add carrots and pecans, mix well. Pour into lightly oiled 10 inch tube pan. Bake at 325° for about 1 hour and 10 minutes or until cake tests done. Cool in pan upright. Remove from pan. Frost with Orange Glaze.
Place chicken in a Dutch oven, add water, celery, salt. Bring to a boil; cover, reduce heat, simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery. Bone chicken, cut meat into bite size pieces; set aside meat and 3/4 cup chicken broth. Leave remaining broth in Dutch oven. Combine flour, baking powder, 1/2 tsp. salt; cut in butter until mixture resembles coarse meal. add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well flowered surface, and knead. Pat dough to 1/2 inch thickness. Cut dough in 4 x 1/2 inch pieces, and sprinkle with additional flour. Bring broth to a boil. Drop dough, one piece at a time into boiling broth. Gently stirring after each addition. Reduce heat to low; cover and cook 8 to 10 minutes. Stir in chicken and serve immediately. Yield: 4 servings.
Preheat oven to 400°. In a bowl, mix all ingredients, except lemon slices and shrimp. Pour about 1/2 cup sauce to cover the bottom of a large baking dish and arrange layers of shrimp and lemon slices until nearly to the top of the dish. Leave about 1-inch headroom. Pour remaining sauce over shrimp and lemon slices.
Beat eggs and sugar for 15 minutes with mixer at maximum speed. Sift flour and baking powder together; add 2 cups into mixer at a slower speed. Add lemon rind, then gradually add the balance of flour so dough is quite thick. Let stand at least 1 hour in refrigerator. Roll small quantities 1/8-inch thick. Use flour and turn to keep dough from sticking. Dust a cookie mold with flour; place dough over mold and press gently. Turn mold over. Trim and cut cookies apart and let dry overnight on cloth-covered table with tea towel covering. Bake next day on lightly greased cookie sheets and sprinkle anise seed on top. Bake 10 to 15 minutes in 325° oven. Cookies should be turning light brown. Store in a tin 4 to 6 weeks to soften.
Cream first three ingredients together until fluffy. Add eggs one at a time, flour, salt, soda and vanilla to the creamed mixture. Stir in oatmeal. Make into balls the size of walnuts. Pat down with floured glass. Bake at 350° for 10 to 15 minutes.
Roll apples slices up in a dinner roll and place in a large baking dish. Melt butter, sugar, and cinnamon together and pour over the rolls. Pour the Mountain Dew over everything. Bake at 350 degrees for 45 minutes.
Melt butter and mix with cracker crumbs. Using half of the mixture, mold into Pyrex dish.
Beat eggs; add sugar gradually. Beat until smooth. Add cooled, melted margarine or oil, vanilla and anise seed. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped from spoon. Bake on hot pizzelle iron until golden and crispy. Makes about 60 pizzelle cookies.
Combine first 4 ingredients in small bowl. Stir well. Spread cheese mixture evenly over bread slices. Place bread slices on a baking sheet. Broil until toasted. Makes 4 servings.
Mix well all dry ingredients. Beat eggs with buttermilk and oil. Mix only until all is moistened. Do not mix again. Bake at 400° for 20 minutes.
Place alternate layers of corn chips, chili, onion and cheese in a 1-quart casserole. End with cheese on top. Bake in a 400° oven for 15 to 20 minutes, until hot.
Fill shell with filling and set aside. Combine flour and brown sugar, cut in margarine until crumbly, mix in walnuts and sprinkle mixture over apple pie filling. Bake at 375° for 30 minutes. If necessary, cover pie with foil to prevent overbrowning.
Bake pie shells according to package directions and cool. Prepare instant pudding (both packs) as directed and add half of coconut. Set aside remaining half of coconut. Fill pie shells with pudding mixture and chill until set. Top with whipped topping using half a bowl on each. Sprinkle remaining coconut on pies.
Combine all ingredients, except ginger ale and mint. Pour over block of ice in large punch bowl. Add ginger ale just before serving. Garnish.
Drain juice from pineapple. Place juice in double boiler. When hot, add sugar, cornstarch, salt and eggs which have been beaten together. Cook until thick. Remove from fire and cool. Whip the cream and fold into pudding mixture. Combine pineapple and marshmallows. Pour mixture over fruit and stir together. Put in refrigerator to chill. Can stand overnight. You can add 1 cup nuts, if desired.
Butter a casserole dish. Layer half the potatoes, salt and pepper, onion and ham and dot with margarine. Repeat layers. Slowly pour in milk just to the top of the potatoes. Mix 1 cup milk with 2 tablespoons of cornstarch and pour into casserole. Cover with foil and bake at 350° about 1 1/2 hours or until potatoes are tender.
Lightly grease large sheet pan. Place 1 tortilla in pan. Moisten edge with water. Place choice of ingredients on tortilla. Moisten edge of another tortilla and place on top of first one, press edges together. Press down gently to distribute filling. Bake at 400° until lightly browned and thoroughly heated (7 to 10 minutes). Cut into quarters. Serve hot with salsa, sour cream, guacamole, etc.
Dice potatoes and cook. Let drain. Put mayonnaise, mustard, pickles and as many onions as you like. Stir in cubed eggs and mix well. This makes more than you need for 2 or 3 salads. You can cut down the ingredients.
Brown meat and pour off fat, then mix with flour. Add next 6 ingredients and simmer for 1 1/2 hours.
Mix all ingredients except stuffing. Put on baking dish. Put stuffing on top. Bake at 350° for 35 to 45 minutes or bubbly.
Beat all ingredients until smooth. Pour into a greased 9 x 12-inch pan. Bake 20 minutes at 425° or until done. Do not overbake.
Cook vegetables according to package directions. Drain. Combine vegetables, 1/3 stick margarine, cheese and 10 crushed Ritz crackers until cheese and margarine are melted and well mixed. Place in casserole dish and sprinkle remaining crushed Ritz crackers over top. Pour 2/3 stick of melted margarine over all. Bake at 350° for 15 to 20 minutes.
Sift flour and sugar together. Add eggs and beat until mixed. Add milk, coconut and vanilla. Pour into plate, lightly greased and coated with cornmeal or pour into an unbaked pie shell. Bake about 45 minutes at 350°.
Remove casings from sausage; crumble sausage. Place a wok over medium heat. When wok is hot, add sausage and half the Prosciutto (ham); stir-fry about 5 minutes or until lightly browned. Blend remaining Prosciutto with cooked sausage mixture; remove wok from heat. Add hot tagliarini, butter and parsley to meats. Mix quickly to blend. At once pour in eggs and continue to blend, quickly lifting and mixing the pasta to coat well with egg. Sprinkle in cheese and dash of pepper; mix again. Serve with additional cheese. Makes 4 servings.
Cream the butter, sugar, eggs, lemon juice and rind. Add vanilla. Add in raisins and pecans. Add flour, one cup at a time, sifted with salt and baking powder. Pour into greased and floured Bundt pan. Bake at 300° for 1 hour and 50 minutes.
Cook sugar and sour cream in a heavy pan over medium heat to a soft ball stage. Remove from heat, add vanilla. Pour over pecan goodies, stirring gently until all are coated. Use a very large bowl for mixing. Pour goodies out on a buttered surface until dry. Store on shelf in covered container.
Crush crackers. Add butter and mix well. Spread 1/2 of the mixture into bottom of a 13 x 9-inch pan. Top with chopped chicken. Mix soups and sour cream. Add remaining cracker mixture. Bake at 350° for 45 minutes.
Melt butter in pan; cook onion and mushrooms until all moisture has evaporated. Remove pan from heat; sprinkle flour over mushrooms and stir well. Add canned milk; bring mixture to a boil. Simmer 1 to 2 minutes. Remove from heat. Fill tiny shells made from your favorite pie crust recipe. Sprinkle with Parmesan cheese, lemon juice and parsley. Bake in a 350° oven for 10 minutes. These freeze well, but will need to bake longer.
Mix the first 4 ingredients. Chill for 1 hour. Pull the center from the bread. Pour the chilled dip into the bread. Use the excess bread to dip.
Dip fillets in crumbs and place in a greased baking dish. Combine in a bowl mayo and lemon juice. Add yogurt or sour cream; blend well. Fold in egg white. Sprinkle fillets with onion and spoon mayo mixture on top of fillets. Sprinkle with almonds and paprika and cheese. Bake in a preheated 400° oven for 20 minutes or until halibut flakes.
In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine flour, baking powder and salt; add to batter alternately with cream. Pour into greased 10-inch tube pan. Bake at 350° for 60 to 70 minutes or until done. Cool in pan 15 minutes before removing to a wire rack to cool. Yields 12 to 16 servings.
Mix tuna and mayonnaise. Add relish. Chop celery and add. Serve on a bed of lettuce with mandarin oranges. Sprinkle walnuts on top. Serves 4.