HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover bottom of large skillet with olive oil and saute onion and garlic until golden. Add meats and cook until brown. Add all other ingredients except pasta and simmer on lowest setting at least 1/2 hour (the longer the better). Cook noodles and mangia!
In 9 x 13-inch pan, spread potatoes and add 1 stick melted margarine. Mix together sour cream, soup, salt and cheese. Spread over potatoes. Place corn flakes on top and drizzle 1/2 stick melted margarine over them. Bake at 350° for 1 hour covered, then 10 to 15 minutes, uncovered. When making a double batch, cook 20 minutes longer uncovered.
Mix all ingredients together well. Pour into a greased baking dish. Bake at 350° for 30 minutes.
Add yeast to water; stir until dissolved. Add 2 cups flour. Mix well. Let stand 25 minutes. Knead well on floured surface. Pulling off small handfuls, work into balls (size of plum) and place into greased pan. Let rise again. Bake at 400° until golden brown on top about the time the smell will drive you crazy and you can't wait to eat one!
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120-130 degrees). Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 5-10 minutes until risen slightly. To shape into pretzel by making a long rope sharp then curve ends of each rope to make a circle, cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets. Brush with a beaten eggs. Bake at 350 degrees for 15 minutes. Remove from oven, brush again with eggs and sprinkle with poppyseed, sesame seed, salt or cheese. Return to oven and bake for 15 minutes more or until done. Remove and let cool on wire racks.
Pound chicken breasts. Mix egg and water together. Crush Ritz crackers with rolling pin. Dip chicken in egg-water mixture and roll in crackers. Arrange on baking sheet. Combine maple syrup and butter. Drizzle over chicken. Bake at 400° for 45 to 50 minutes or until done.
Melt chocolate in a glass, microwave-safe bowl in microwave until melted and smooth.
Bake 15 to 20 minutes in oven at 400°. Makes 9 large muffins.
Put all ingredients in bowl; beat 3 minutes. Pour into 9-inch greased pie plate. Bake for 50 minutes at 350°.
In a large pitcher, combine sugar, orange juice and grape juice. Add lemon, orange and apple or peach. Stir until sugar is dissolved. Just before serving, add club soda. Put ice cubes into 8 glasses. Pour Sangria over ice and spoon some fruit into each glass.
Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well. Discard soaking juice. Whisk oil, vinegar, orange peel and remaining 3 tablespoons juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. Cover and refrigerate. Bring to room temperature before serving. Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments and toss with remaining dressing. Top salads with orange segments and pecans.
Mix all items together with a mixer. Put a vanilla wafer in each cup liner in a muffin pan. Add about 1 tablespoon of cheese filling on each vanilla wafer. Bake 15 minutes at 350°.
Dissolve yeast in lukewarm water. Add 1/2 cup honey. Sift together flour, nutmeg and cinnamon. Add 4 cups of dry ingredients to yeast mixture. May mix with electric hand mixer on slow to medium speed. Cover and let rise about 1/2 hour to light spongy consistency.
Combine dry ingredients and sift together. Add beaten eggs, Crisco, strawberries and pecans. Stir just enough to moisten ingredients. Spoon batter into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350°.
Brown onions in butter; cut cheese in cubes and melt into butter. Add soup and milk. Pour into casserole dish. Mix in broccoli and rice with cheese mixture. Bake at 350° for 45 minutes.
Brown meat. Drain. Add taco sauce, ketchup and salt and pepper. Line 13 x 9-inch pan with chips. Cover chips with meat, then sprinkle grated cheese on top. Bake in 325° oven for 5 to 10 minutes.
Mix all ingredients; melt slowly in heavy saucepan. To avoid sticking, do not turn the burner up too high.
Boil chicken in 1-quart lightly salted water for 30 to 40 minutes. Remove chicken to cool; save broth. In bottom of a large (6 to 8-quart) casserole dish, place frozen vegetables and 1 1/2 cups of chicken broth. Remove chicken from bone and place over vegetables. Mix 1 cup chicken broth with 1 can chicken soup and pour over layer of chicken. Mix salt and pepper, flour and melted margarine and spoon over casserole. Bake 25 to 30 minutes at 425°.
Melt chocolate chips over hot (not boiling) water. Stir until smooth. Add cereal and peanuts and stir until well blended. Press into foil-lined 8-inch square pan. Chill until firm. Cut into 1-inch squares. Makes 64 candies.
Wash potatoes, quarter and boil until tender. Boil escarole. Cut mild sausage into 1-inch rings. Put oil in a nonstick skillet and fry sausage with onion. Drain and add escarole. Drain and add potatoes. Fry on low for about 30 to 40 minutes. Delicious 1 pot meal. Easy to serve.
Mix cornbread and 1/2 cup enchilada sauce, salt and ground round. Form into small balls. Bake at 350° until done. Mix remaining enchilada sauce and tomato sauce. Put meat balls into baking dish and pour on the sauce. Top with cheese. Serve warm.
Bring sugar, milk and margarine to boil. Boil hard for 7 1/2 minutes. Take off heat and add remaining ingredients. Stir and pour in buttered dish.
Dissolve lemon and orange jello in 2 cups hot water. Add 1 1/2 cups water with juice of 1 lemon (optional). Add pineapple, bananas and marshmallow bits. Pour into long Pyrex dish and chill.
Mix sugar and cornstarch together. Add cream, water, butter and vanilla. Stir. Add coconut. Beat egg yolks. Add to mixture. Cook over medium heat in heavy saucepan. Pour into cooked pie shell. Save egg whites for meringue.
Mix ingredients in order named. Pour into casserole or loaf pan sprayed with Pam. Bake in slow oven at 325° for 1 1/4 hours. Let stand 10 minutes before cutting.
Heat oven to 350°. Cut and quarter canned biscuits. Mix sugar and cinnamon. Shake half of quartered biscuits in mix and place in tubed nonstick pan. Mix margarine, brown sugar and nuts, then pour over quarters in pan. Then add remaining quarters in pan. Bake 30 to 45 minutes (use own judgement). Turn pan upside-down on plate and serve warm. Good with coffee and/or orange juice.
Mix together with a fork or pastry blender the butter, powdered sugar and flour. Pat into an ungreased 9-inch square pan. Bake in a 375° oven for 12 minutes or until golden brown. Mix together the sugar, eggs, lemon juice, salt and lemon rind. Pour over crust. Bake in a 350° oven for 25 minutes. Sprinkle top with powdered sugar.
Brown onion, parsley, garlic and mushrooms in margarine. Add tomato sauce, water and juice from mushrooms. Add the sugar. Cook spaghetti according to package instructions. Drain the spaghetti noodles. Mix together. Serve with Parmesan cheese.
Dissolve gelatin in boiling water. Add other ingredients and mix well. Place in refrigerator to congeal. Yields 24 servings.
Prepare dough as directed. Grease 12-cup fluted ring pan; set aside. Divide dough into 30 pieces with sharp knife. In small bowl, mix granulated sugar, brown sugar and cinnamon. Stir in nuts. Coat each piece of dough with melted butter, then with sugar mixture. Layer in prepared pan. Cover and let rise in warm place until doubled, about 1 hour.
Prepare potatoes as directed on package for 4 servings, except decrease water to 1 cup. Stir in cheese and onion. Refrigerate until cool enough to handle, about 10 minutes. Divide into 6 equal parts; shape each into patty. Coat patties with dry potatoes. Heat margarine in 10-inch skillet until melted. Cook patties over medium heat until golden brown, 3 to 4 minutes on each side. Makes 6 patties.
For 2 gallons of cucumbers, make brine of 2 cups salt to one gallon of water. Let stand 1 week. Skim each day if needed. Drain and cut in chunks. For 3 days make a boiling hot solution of 1 quart water and 1 tablespoon powdered alum. Pour off 3 mornings. Make a fresh solution each day. Drain the fourth day. Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling. Pour over pickles. Drain, heat and pour back over pickles 3 mornings. Drain and save solution. Add 2 cups sugar. Heat and pour over pickles. Drain the sixth morning. Add 1 cup sugar. Heat and pour over pickles packed in sterilized jars. Seal while hot.
Cook rice. Set aside. In a large saucepan, bring milk, pumpkin, rice, sugar, cinnamon, ginger and salt to a boil. Simmer about 6 minutes.
Cook large pieces of cabbage in boiling salted water for 5 to 7 minutes. Do not overcook. Drain cabbage. Cut off thick stems and cut into small pieces. While cabbage is cooking, prepare the buttered crumbs and white sauce. When last portion of milk is added to sauce, add the cheese. When cheese is melted, layer cabbage and sauce in a greased baking dish. Top with buttered crumbs and bake 20 minutes at 350°.
Brown meat; drain fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles. Combine remaining ingredients except Mozzarella cheese. In a 13 x 9 x 2-inch baking dish, layer 1/2 noodles, 1/2 cheese mixture, 1/2 Mozzarella and 1/2 meat. Repeat layering. Bake at 375° for 30 minutes.
Mix sugar and flour together. Add eggs and butter. Put on top of strawberries. Put strawberries in unbaked pie shell. Add custard and bake at 425° until strawberries are done. Put meringue on top and brown. Bake at 300° for meringue.
Preheat oven to 350°. Combine all ingredients and mix well. Shape into a loaf and bake about 1 hour, until browned. Remove excess fat. Let stand about 10 minutes for easier slicing.
Cream the sugar and butter; add molasses and mix in the eggs one at a time. Add the spices and stir well to get a uniform mixture. Measure the flour and the baking powder into a paper bag; close the bag and shake well to mix properly. Mix fruit and nuts in a very large bowl and flour the fruit and nuts with the flour in the bag. Use a handful at a time and stir the mixture. I have found that nothing beats the hands at this stage of the mixing. Continue adding the flour and mixing until all of the flour is on the fruit and nuts. Now, mix the egg mixture with the fruit mixture; this takes time and strength and a very large bowl. Grease the baking pans with butter and line with waxed paper. You will have enough batter to make 3 good sized cakes and a spring-form pan would work very well for this. Bake 2 hours at 275°. I have found that because good currants are hard to find that for me it works best to increase the candied fruit and add 1 pound of pecans. This cake will freeze very well and bourbon or rum poured over the cake before cutting or freezing does seem to help.
Slice zucchini into about 1-inch slices. Blend the tomato soup and 1/2 can water with the pepper and garlic. Place the zucchini in a coverable glass microwave dish. Add mixture and mix well. Cover and microwave on High for 8 minutes. Add 1/2 cup Parmesan cheese; mix well, cover and microwave on High for 8 minutes. Sprinkle remaining cheese on zucchini; cover and microwave on High for 2 to 3 minutes. Remove and let stand covered for 5 minutes. Serve with hot buttery garlic bread.
Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasoning. Press firmly into a greased casserole. Bake at 350° for 25 minutes. Frost with mashed potatoes. Top with remaining soup and cheese. Bake 10 minutes. Serves 6.
In frying pan, saute oil, rosemary, garlic, mushrooms and kielbasa until browned. Add tomato sauce, Worcestershire sauce and half and half; stir. Pour over boiled rigatoni.
Mix sugar, cornstarch and salt in saucepan. Add water. Cook until it boils and is clear and thickened. Remove from heat, let cool 10 minutes. Add Jell-O. Mix well. Pour over strawberries arranged in a crust. Chill several hours.
Mix all ingredients together. Drop by tablespoon into deep hot fat fryer or large saucepan with hot oil. Brown; drain.
Sift flour and sugar in pie pan. Whip cooking oil and milk with fork. Mix with dry ingredients. Spread dough to shape of pie pan. Bake at 375° until done.
Mix dressing, taco seasoning, beans, onion and cheese in a large salad bowl. Top with shredded lettuce and diced tomatoes. Just before serving, add crushed Doritos. Toss well.
Cream butter and sugar. Add eggs, one at a time, beating after each. Add graham cracker crumbs, baking powder, milk, coconut, pecans and vanilla. Bake in 3 (9-inch) layer pans at 325° for about 30 minutes or until done.
Mix all ingredients, using only 1/2 cup grated cheese. Top with remaining 1/2 cup grated cheese. Bake at 350° for 45 to 60 minutes.
Dissolve gelatin in water in a mixing bowl. Beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla extract, oranges, pineapple, lemon lime soda and pecans. Fold in 3/4 whipped topping. Pour in 13 x 9 x 1-inch dish. Chill 4 hours or until set. Cut into squares. Garnish with remaining whipped topping.
Soak beans in water overnight. Keep in refrigerator. Put beans in crock-pot; add all ingredients except for meat. Fill to top with water. Turn crock-pot on high. Cook about 5 to 6 hours. Stir occasionally. Add cut up sausage or browned ground beef. Sometimes I even add both. Cook around 2 hours more or until your desired tenderness. Serve with cornbread or over a bowl of white rice.
Toast almonds at 400° for 5 minutes, until light brown. Combine all except almonds. Marinate several hours in refrigerator. Add almonds just before serving. Serves 6 to 8.
Fry bacon, drain and set aside. In bacon drippings, cook onions, stewed tomatoes, corn and okra until tender. Add water if too thick (about 1 cup). Crumble bacon and add to vegetables. Serve over rice.
Mix chopped cabbage and onions together and refrigerate. Melt margarine in skillet. Add noodles and almonds and brown over low heat to golden color. Add sesame seed when almost brown, set aside.
Mix all ingredients together; bake about 45 minutes to 1 hour in 300° oven until bubbly.
Mix together cake mix, butter and one egg; crumble into a 9 by 13 glass dish. mix the cream cheese, 2 eggs and powdered sugar, pour on top. Bake at 350° for 30 minutes.
Pour oil in large baking pan. Batter chops and place in pan in 400° oven. Brown on both sides. Mix other ingredients and pour over chops. Reduce heat to 350° and bake 1 hour. Turn halfway through cooking time.
Crush together cookies. Cream together cream cheese, confectioners sugar and margarine. Mix vanilla instant pudding and milk.
Thaw fish. Dip in egg, then roll in bread crumbs. Brown both sides in skillet with butter. Add a little sauce to the bottom of a glass baking dish. Place fish in pan. Put a slice of cheese on top of fish, then sprinkle with mushrooms and green peppers. Add enough sauce to cover. Sprinkle with Parmesan cheese. Bake at 350° for approximately 30 minutes.
Fry bacon and crumble. Mix all well and place a spoonful of mixture on small breads. Put in broiler and brown.
Cook the macaroni for the maximum time. Rinse macaroni with cold water as soon as finished cooking. Add all ingredients.
Mix and cook figs and sugar. After this starts to boil, cook for 20 minutes. Add strawberry jello and Sure-Jell. Let come to a boil and cook for 1 minute. Put into scalded jars and seal.
Mix all ingredients except for cornbread mix. Add cornbread mix. Bake at 300° for 1 hour. Use a 13 x 9-inch pan.
Combine all the ingredients in a bowl and mix well. Pour into greased 7 x 11-inch baking pan. Bake at 350° for 1 hour.
Chop cauliflower into small pieces. Crush and chop the garlic. Mix remaining ingredients into a batter. If it is too thick add more milk. Add cauliflower and garlic. Drop by the spoonful into oil heated to 375°. Cook until golden brown.
Heat oven to 425°. Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add combined milk, egg whites, applesauce and honey, mixing just until moistened. Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown. Store muffins in freezer. To reheat, microwave at High about 30 seconds. Each muffin (1 serving) is 120 calories; cholesterol 0 milligrams; fat 1 gram; sodium 90 milligrams; calcium 80 milligrams; dietary fiber 2 grams.
Mix all ingredients together by hand in large mixing bowl. Roll into balls and place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Don't overcook or they will be very dry.
In large saucepan, combine potato slices from mix, seasoning package, ham, carrot, pepper, water and milk. Bring to a boil. Reduce heat to medium. Cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley.
Blend oleo, white sugar, brown sugar, vanilla, water and eggs together. Mix well. Add flour, baking soda, salt, chips and nuts. Bake at 375° for 10 to 12 minutes.
Sift flour and sugar; set aside. Mix oleo, cocoa and water and bring to a boil. Pour over flour mixture; mix well and add remaining ingredients and pour into 12 x 18-inch pan. Bake at 350° for 25 minutes.
Combine oil, soy sauce, honey, vinegar, onion, garlic and ginger. Pour over steak in shallow pan and marinate for at least 4 hours.
Slice onions and layer on bottom of crock-pot. Put chicken pieces on top of onions. Add salt, oil and paprika (no water). Place lid on crock-pot. Set temperature on high. Cook 2 hours. Turn chicken. Finish cooking until done (approximately 4 hours). If cooking on stove top, cook on medium heat for 1 hour; turn chicken and finish cooking until done.
Combine first 6 ingredients in a casserole dish. Mix crackers (crushed) and oleo. Spread on top of casserole. Bake in a 350° oven for 30 minutes or until bubbly.
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast into warm water. Stir to dissolve. Add milk mixture, eggs and 3 cups flour; beat until smooth. Stir in remaining flour. Knead on lightly floured board until smooth and elastic (10 minutes). Place in greased bowl; grease top. Cover. Let rise in warm place, free from draft, until doubled (1 hour). Roll 20 x 16-inches. Brush with melted margarine. Sprinkle on sugars, fruits and nuts. Roll as for jelly roll. Place on greased baking sheet. Shape into heart, joining ends at top. With scissors, cut two-thirds through roll at 1-inch intervals. Twist slices toward top. Cover. Let rise until doubled. Bake at 350° (moderate) for 30 to 35 minutes. Frost with confectioners sugar icing; top with cherries.
Cook in a large skillet. Cook hamburger and green pepper; drain meat. Add both cans of soup plus 2 cans of water. Add 1 cup rice. Cook on medium heat until rice is done. Also can be put in a casserole dish and cook in oven at 375° for 30 minutes.
Mix flour, shortening and salt. Add water and mix with whisk or fork. Makes 2 bottom pie crusts. Form into 2 balls. Roll out on floured surface.
Mix all ingredients. Bake in a large greased pie plate or quiche dish at 350 for 30 minutes or until golden brown.
Beat cream cheese, sugar and egg yolk together. Roll out 1 package crescent roll dough; press into 9 x 13-inch pan. Spread filling over crust. Place second crust over filling. Brush with beaten egg white. Bake 30 minutes at 350°. Dust with powdered sugar and cut into squares.
Preheat oven to 350°. Cut zucchini in half lengthwise. Using a melon baller (or spoon), scoop out flesh of each zucchini half, leaving a shell about 1/4-inch thick. Set zucchini aside. Chop the pulp and set aside.
In bowl, combine potatoes, celery, pimentos, chives and parsley. In small bowl, combine remaining ingredients, mixing thoroughly. Add yogurt mixture to potato mixture and toss gently to coat; cover and refrigerate until ready to serve. Toss again just before serving. Makes 4 servings.
Mix all ingredients except crackers in baking pan. Top with crackers. Bake 20 minutes in a 375° oven. Double recipe to fill a 9 x 13-inch pan.
Saute onion in margarine. Place onion and margarine in greased casserole dish. Add consomm, mushrooms, salt, pepper, rice and water.
Combine cornmeal, salt and baking powder; mix well. Stir in remaining ingredients, except cheese. Pour half the batter into a hot greased 10 1/2-inch cast-iron skillet. Sprinkle evenly with half the cheese. Pour the remaining batter over cheese. Top with remaining cheese. Bake at 350° for 35 to 40 minutes.
Beat egg whites. Cream egg yolks and sugar. Add whiskey, beaten egg whites and whipped cream. It's so thick you don't drink it, you eat it.
Cook roast until very tender. Coarsely chop meat. Add other ingredients and simmer at least 1 1/2 hours.
Mix all ingredients, adding the Kraft Italian dressing last, using just enough to moisten the ingredients. Refrigerate for several hours before serving.
Put all ingredients in large mixing bowl. Mix well. Put in greased 8-inch square pan. Bake at 350° for 45 minutes. Serve as a vegetable or instead of potatoes.
Mix all ingredients and refrigerate overnight. Next morning, bake at 350° for 45 minutes.
Combine all ingredients in 12 inch skillet that is at least 3 inches deep. Bring to a boil and then reduce heat to medium high. Cook for about 8 to 10 minutes or until cabbage is tender but not mushy.
1st Layer: Mix flour, margarine and chopped nuts together and press in dish (9 x 13). Bake at 350° for 20 minutes.
Prepare instant mashed potatoes according to directions on package. Add seasoned salt, onion, basil, olives and cheese. Place in lightly greased rectangular casserole or baking dish. Sprinkle with 1/4 cup shredded cheese. Bake in a 325° oven until cheese is melted, about 20 minutes. Serves 12. This can be made several hours ahead and refrigerated until baking.
Mix first 3 ingredients well together. Add the eggs. Blend well. Pour into graham cracker crust (9-inch crust). Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Spread with 1 (21 ounce) can cherry pie filling. Makes 8 servings.
Cook ground beef and onions; drain off fat. Cook noodles as directed on package. Next, drain water off noodles; add to meat and add mushroom and celery soups, then drained corn and pimento. Mix well and pour into a 13 x 9-inch pan. Top with Cheddar cheese. To this, crumble up crackers on top of cheese and top with melted butter and bake at 350° for 20 minutes. This casserole should feed at least 8 people. Very good to take to family dinner.
Place tomatoes in a medium bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar; mix well. Pour over the tomatoes. Cover and refrigerate for at least 3 hours. Drain; serve on lettuce, if desired. Yield: 4 to 6 servings.
Scrub potatoes and boil until tender. Cut off bad spots (leave jackets on); then chop into cubes. Layer potatoes, bacon bits, cheese, butter and salt. Repeat until all ingredients have been used. Bake at 375° until cheese melts and serve warm.
Sift flour once; measure and add baking powder and cinnamon. Sift together 3 times. Combine remaining ingredients. Add flour gradually. Shape in 2-inch rolls; wrap in waxed paper. Chill thoroughly. Cut in 1/8-inch slices. Bake on ungreased sheet in hot oven, 400°, for 5 minutes. Makes 8.
Mix sugar, flour, milk and egg yolks. Fold in berries. Beat egg whites and mix with other ingredients. Bake in unbaked pie shell at 350° until done.
Steam first 6 vegetables until crisp-tender. In a skillet, saute the mushrooms and onion in 2 tablespoons butter for 2 minutes. Add tomatoes and cook 1 minute more. In a saucepan, melt 1/4 cup butter. Add broth, cream, cheese, basil and red pepper. Cook until smooth and thickened. Add vegetables and cook until heated. Add pasta and toss gently. Serve immediately. Yields 4 servings.