HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease big 10 or 12-inch ovenproof skillet. Sprinkle lightly with cornmeal and brown slightly. Combine in bowl the cornmeal, soda, salt, milk, eggs, corn and bacon drippings. Pour half of batter in skillet; spread evenly. Add rest of ingredients as listed, one at a time. Add remaining batter. Bake at 350° for 45 to 50 minutes.
Mix ingredients together in bowl. Pour in Pam greased 8 x 8-inch baking pan. Bake at 350° for 35 to 40 minutes until browned to your liking.
Saute onion in butter until soft and pale gold. Add tomatoes that have been peeled, seeded and diced with a little salt and pepper. Cook over low heat until tomatoes are thick and no liquid remains. Cool the mixture completely and stir in egg yolk, Parmesan cheese and Worcestershire sauce. Spread the mixture on slices of toast (Italian bread) and place them in a hot oven (400°) until the topping is lightly browned. Serve the "Crestini" very hot. Very easy to make and delicious!
Layer 1/3 of lettuce on bottom of salad bowl. Put onion slices and then dot 3 tablespoons of mayonnaise. Sprinkle 1 tablespoon sugar over that plus salt and pepper. Then add any additional salad fixing you may want such as celery, green pepper, carrots, peas and Swiss cheese. Repeat layers 3 times. Top with bacon bits and refrigerate 1 to 3 hours. When ready to serve, add croutons and sprinkle with Parmesan cheese. Toss and enjoy!
Preheat oven to 350 degrees. Combine cake mix and pineapple in a large bowl; beat with a mixer at medium speed until blended. Pour batter into an ungreased 13x9-inch baking pan. Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched. Combine powdered sugar, milk, and rum flavoring in a small bowl; stir well. Spread glaze over warm cake. Let cake cool completely.
Cook chicken; remove skin and bones. Cook spaghetti in broth. Brown bacon; add onion, pepper and mushrooms. Cook until tender. Combine all, plus cheese and pimientos. Season to taste and add broth to moisten well. Top with more grated cheese. Bake 1 1/2 hours at 325°. (Makes a 3-quart casserole.)
Pour out juice from pineapple and oranges. Mix fruit, coconut, marshmallows and sour cream. Put into a dish; refrigerate several hours before serving.
Combine sugar and water in medium heavy saucepan. Place over medium-low heat and cook 13 minutes or until sugar dissolves. (Do not stir.) Cover, increase heat to medium and boil 1 minute. (This will dissolve any sugar crystals clinging to sides of pan.) Uncover and boil an additional 10 minutes or until amber or golden. (Do not stir.) Remove from heat; let stand 1 minute. Carefully add margarine, stirring until margarine melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.) Place pan over medium heat and cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt. Pour caramel into a bowl, cover and chill. Yields 1 1/4 cups (serving size 1 tablespoon).
Cream butter and sugar. Add egg and blend in flour and salt; add vanilla and stir well. Drop 1/2 teaspoon into greased tin. Bake at 375° until done (light brown around edge). Decorate with nuts, cherries or colored sugar.
Bake at 350° for 35 minutes. Then sprinkle with buttered bread crumbs. Bake for 10 minutes longer.
Microwave frosting and peanut butter on High for 4 minutes. Mixture will be very runny. Mix together ingredients. Pour into greased pan and let cool.
Cut meat strips about 1-inch long. Melt butter. Add mushrooms and onion; cook until tender. Remove, then cook meat until light brown. Reserving 1/3 cup of the broth, stir into remaining broth, catsup, garlic and salt. Cover; simmer for 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion; boil and stir about 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.
Mix Parmesan cheese, garlic powder and paprika. Place butter in 9 x 13-inch baking pan. Lay fillets in the pan and sprinkle with salt and pepper. Bake at 425° for about 6 minutes, then carefully turn fillets. Dribble lemon juice over fillets, then sprinkle Parmesan mixture on top. Return to oven and bake until thickest part of the fish flakes easily with fork.
Bring 3 quarts water to a boil in a large kettle; add 1 tablespoon salt and the macaroni. Boil until tender. Drain macaroni and rinse with hot water. Put in a buttered casserole (about 2-quart size). Start at 400°.
Boil macaroni until done and set aside with margarine, tossed in drained macaroni. Cook hamburger until crumbly, along with onion, bell pepper and garlic. Drain grease. Pour in tomatoes and macaroni. Optional: You may add chili powder. Serves 7.
Melt chocolate and butter and set aside. Combine dry ingredients. Stir in eggs, vanilla and chocolate mixture. Add nuts and oatmeal. Bake in 8 x 8 x 2-inch greased pan at 375° about 20 minutes.
Drain off juices from fruit	and mix all ingredients well with a spoon. Chill at least 2 hours before serving.
Mix together apples, sugar and cinnamon (set aside). Combine other ingredients and mix well. Pour 1/2 of batter into 10-inch tube or Bundt pan, greased and floured. Put apple mixture on top of batter. Cover with remaining batter. Bake at 350° for 1 hour and 10 minutes.
Prepare cake according to package directions. Bake in jelly roll pan for 30 to 35 minutes. Invert to cool. When cake is cooled, preheat oven to 400°. Cut each apple in half and slice thinly. Bake slices 10 minutes; cool 5 minutes. Place apples on cooled cake. Heat jelly and cinnamon in saucepan and spread over apples on cake. Serves 20. Contains 105 calories.
Blend all ingredients together. Bake in oblong pan at 300° for 1 hour. Cool and then glaze.
Dissolve gelatin in boiling water. Chill until slightly thickened. Add ginger ale or cola slowly. Pour into parfait glasses. Chill until firm. If desired, garnish with whipped cream and mint sprigs.
Cook enough yellow squash and onion to yield about 3 cups cooked (5-6 smallish squash and 1 large onion).
Cream oleo and sugar. Beat eggs, bananas and 1/2 cup flour, then add the remaining flour, soda and nuts. Put in 2 small loaf pans. Bake at 350° for 30 minutes.
Mix all but last ingredient together. Pour salad dressing over mixture. Toss and refrigerate overnight. Stir before serving. Makes about 20 (1/2-cup) servings.
Heat oil in skillet. Cook the onion, pepper, celery and garlic. Add undrained tomatoes, almonds, raisins, chili sauce, lemon juice, salt, hot pepper sauce, curry powder and thyme. Bring to a boil, reduce heat. Cover and simmer for 30 minutes. Add shrimp, cover and simmer for 5 minutes. Serve over rice. Serves 4.
Fry sausage until well browned and drain off excess fat. Break up sausage with a wooden spoon as it fries so that it is crisp to pick up savory drippings. Stir in chicken noodle soup. Bring to a boil again and remove from heat. Add celery, pimento, onion, chopped green pepper and rice. Turn into a 9 x 13-inch greased baking pan; sprinkle with cheese over top. Bake, uncovered, in a slow oven (300°) for 1 hour. Serves 6 to 8.
Heat olive oil and garlic; add chopped tomatoes and juice, salt and pepper to taste. Add fresh basil. Peel and devein shrimp. Add to tomato sauce. Cook until done, about 3 minutes. Pour over pasta. Makes 4 servings.
Mix together all the ingredients. Spread on bun; place under broiler. Makes about 3 to 4 dozen whole buns, cut in half. Sourdough rolls or hot dog buns can be used. Mix. Will keep in refrigerator for several weeks.
Fry bacon until slightly brown; add onions. Saute for about 15 minutes or until glazed; add bell pepper. Cook for 10 minutes. Pour in peas. Simmer for about 30 minutes. Makes 6 servings.
Combine all ingredients and place in 2-quart buttered dish. Bake, uncovered, at 300° for 30 to 40 minutes.
Shell and devein shrimp, leaving tails intact. Combine rest of ingredients and marinate shrimp in mixture for at least 1/2 hour. Bake at 450° for 5 to 7 minutes or until shrimps are pink. Serve as main dish or as appetizer with wooden picks. Serves about 35.
Cook noodles; drain and set aside. Brown ground beef and drain off grease. Saute onion, garlic and mushrooms. Add beef and cook for a few minutes. Remove from heat and stir in flour, tomato sauce, bouillon and a dash of salt and pepper. Simmer 10 minutes; remove from heat. Stir in sour cream. Add noodles; pour into greased baking dish. Sprinkle with cheese and bake, uncovered, at 375° for 25 minutes. Serves 6.
Cream butter or oleo and sugar together until light and fluffy. Add eggs and beat well. Add nuts and fruit. Sift remaining ingredients and flour together and add to first mixture. Mix thoroughly. Drop by teaspoons 1-inch apart on a greased cookie sheet. Bake in 350° oven for about 12 to 15 minutes. Makes about 2 1/2 dozen cookies.
Fry chicken wings until done. In a saucepan, melt butter. Pour in hot sauce and other ingredients and simmer for about 7 minutes. Mix wings and hot sauce. Allow wings to soak in hot sauce as long as desired.
Preheat oven to 425°. Put butter in shallow baking pan and melt. Crush stuffing mix with rolling pin. Add salt to crumbs. Beat eggs with water in pie plate. Dip chicken in egg mixture, then shake a few pieces at a time in stuffing mix until coated. Place skin side down in melted butter in single layer. Bake uncovered in a 425° oven for 30 minutes. Turn and bake 15 minutes longer.
Heat all ingredients (except bread) in a pot until melted. Cut French bread in half lengthwise and spread mixture on each half. Bake at 450° for 20 to 25 minutes. Freezes well.
Mix all ingredients and place in greased 9 x 9-inch Pyrex dish. Bake for 50 to 60 minutes, or until golden brown.
Cream butter and sugar; add eggs and beat well. Mix crumbs in milk and add to butter and sugar mixture. Beat well until smooth. Fold in coconut, pineapple and nuts. Bake at 350° until done. May frost if desired with cream cheese frosting or eat plain.
Melt margarine and milk. Pour over bread crumbs. Mix with squash, stir in eggs. Pour into greased baking dish. Cover with cheese. Bake 30 minutes at 350 degrees.
Bake crust and cool. Mix 1 cup sugar and cornstarch. Add water; cook until clear. Remove from stove. Add Jell-O. Put fresh strawberries in crust. Pour filling over berries. Chill and top with Cool Whip.
Mix ingredients and pour over the package of oyster crackers. Put in Tupperware and seal. Put in refrigerator. Turn often for 1 week. Keep refrigerated.
Brown beef and drain. Add 1 cup of water and brown gravy mix. Place mixed vegetables in a large baking dish and add beef mixture. Place biscuits on top of mixture and bake at 325° until biscuits are done.
Cream butter and margarine with cottage cheese. Add flour and salt and mix well. Refrigerate 4 hours or overnight. Divide dough into 3 parts. Roll each part into a circle on a floured board. Cut each circle into 12 triangles. Roll dough by starting with wide end and rolling to a point. Bake at 350 degrees on a greased cookie sheet for 25-30 minutes. (Keep other dough refrigerated until ready to roll out.)
In an oblong pan, place all ingredients except chocolate chips. Mix together and then add chips. Stir in chips. Bake in a 350° oven for 40 to 50 minutes or until top springs back. Cool and serve topped with ice cream or whipped cream. Store in fridge, covered.
To serve warm, heat the pheasant, rice and soup. Can be served cold, also. Mix all ingredients and enjoy!
Mix apples, cranberries and white sugar. Put in casserole dish. Cut up margarine and brown sugar. Add oats and nuts. Place on top of apple mixture. Bake at 350° for 1 hour.
Resift flour and baking powder; cream butter and sugar until light and fluffy. Slowly add flour. Stir in nuts. Cover and chill. Roll out on floured board to 1/4-inch thickness. Cut in any shape you want. Place on ungreased sheet. Bake 20 minutes at 300° or until edges are very lightly browned. Makes about 2 dozen.
Dissolve gelatin with hot water and 7-Up. Drain pineapple, reserving 1 cup juice. Add marshmallows, pineapple and bananas to gelatin; chill.
Peel the tomatoes. Cut in small pieces and mash. Add onion, celery and green pepper. Simmer 10 minutes, covered. Add next 6 ingredients. Cover and simmer 20 to 30 minutes.
Mix and sift together first 4 ingredients. Make a well and add in order, oil, eggs and vanilla. Beat with wooden spoon or mixer. Last, chop nuts and dates, then add to mixture. Pour into a greased pan (9 x 9-inch) and bake at 350° for 35 to 40 minutes. Do not overbake. Cool. Sprinkle with powdered sugar; cut into squares.
Cream together vanilla, sugar, butter and milk. Bring to boil, then add peanut butter and marshmallow cream. Let stand at room temperature.
Mix all the ingredients together. Refrigerate at least one hour before serving. Garnish with additional parsley.
Cook potatoes and when done drain them, mash the potatoes add 2 tbs. of butter and the next 5 ingredients. Pour in a baking dish. Brush top with melted butter. Bake 20 minutes.
Combine all ingredients, except dates, to make a dough. Cut dates in small pieces and cook in 1/2 cup sugar and 1/2 cup water until thick; cool. Roll out dough and spread with date filling; roll jelly roll style and freeze. When frozen, cut in 1/8-inch slices and bake at 350° for 8 to 10 minutes. Watch closely, they burn easily.
In mixing bowl, combine Crisco and sugars. Mix until creamy. Blend in egg, soda, vanilla and salt. Add flour gradually, stirring well. Bake 9 to 11 minutes at 375°.
Mix all ingredients. Add a little milk if too thick. Bake at 350° for 25 minutes.
Set oven at 350°. Beat egg whites until frothy. Gradually add sugar and vanilla. Beat for 5 minutes or until stiff peaks form. Fold in nuts. Drop by teaspoon on greased cookie sheet. Put in oven immediately and turn off heat. Leave for 2 hours. Enjoy.
Slice peppers into thin squares. Saute onion, vegetable oil and 3 tablespoons butter in a skillet. When the onion is translucent, add the bacon. Brown the bacon, but not until it is crispy. Add the peppers and cook, stirring frequently for 6 to 8 minutes, until the peppers are tender but not mushy. Add salt and liberal pepper; turn off the heat. Drop the pasta into a pot of boiling salted water. Drain and toss with the sauce. Add the grated cheese and toss with the remaining tablespoon of butter. Sprinkle with parsley. Serve promptly. Serves 4 to 6.
In a deep bowl, mix together Jell-O, Kool-Aid and sugar. Add hot water and stir well until dissolved. Add cold water and stir. Pour into popsicle tubs and freeze.
Preheat oven to 350 degrees. Combine apples and sugar- set aside. In a large mixing bowl combine eggs and vanilla - beat 1 minute. At medium speed, add combined dry ingredients. Fold in apple mixture. Bake in a greased 13 x 9 x 2 pan at 350 degrees for 45-50 minutes, until cake tests done with a toothpick.
Mix yeast with 2 tablespoons warm water. Add sugar to flour and cut in shortening. Stir in buttermilk. Add yeast and blend. Store in refrigerator until ready to use. (Does better if chilled at least 30 minutes.)
Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. Bake in greased shallow pan for 35 minutes in moderate oven (325° to 350°). Serve warm. Gingerbread will be very light and fluffy.
Mix all of the ingredients in a medium-size bowl and toss with your favorite salad dressing. Serves 4 to 6.
Drain pineapple; save the syrup. Take syrup, marshmallows and crumbled cheese; put in a saucepan. Cook over low heat until smooth, then add drained fruit and nuts. Mix and chill.
Coarsely chop vegetables (run through meat grinder or blender). Drain. Beat eggs. Combine all ingredients. Pour into greased 8 x 11-inch pan. Bake 1 hour. Can top with grated cheese the last 10 minutes.
Mix all ingredients together except the first 3. Mix the first 3 ingredients together to form dough and pour over other ingredients. Bake at 350° until golden brown.
Preheat oven to 325°. Combine butter and sugar in a mixing bowl. Beat with an electric mixer until mixture is light and fluffy. Add egg and mix thoroughly. Combine next 6 ingredients in a mixing bowl. Remove 3/4 teaspoon flour mixture and toss with raisins and walnuts in another bowl. Add 1/3 flour mixture to egg mixture and mix thoroughly. Stir in half the milk. Add another 1/3 of flour mixture and mix well. Add remaining ingredients and mix. Spoon batter into prepared muffin tins. Bake 20 to 25 minutes.
Brown pork with onion in skillet, stirring until pork is crumbly; drain. Add soup, milk, Colby cheese, butter and parsley; mix well. Cut top off bread. Remove center of bread carefully, leaving shell intact, reserving center of bread. Fill bread shell with pork mixture. Sprinkle with Mozzarella cheese. Bake at 350° for 15 minutes.
Core cabbage and either blanch in boiling water or place in freezer to get leaves flexible. Separate leaves. Mix meat with other ingredients. Place 2 Tbsp. of mixture into each cabbage leaf. Roll one side, then roll to end of leaf and tuck inside. Shred remaining cabbage. Place each filled cabbage roll into pot with shredded cabbage and tomato sauce on top. Bring to boil. Simmer 50 minutes. Variation: Add sauerkraut (large or small can) on top of cabbage rolls before cooking.
Mix cake mix, butter and eggs. Press into 9 x 13-inch pan. Mix cream cheese, powdered sugar and eggs and pour over mixture already pressed into pan. Bake at 350° for 30 to 40 minutes.
Cook broccoli 5 minutes, after coming to a boil. Make sauce: Mix together the soup, eggs, cheese, mayonnaise, onion, salt and pepper.
Mix cream cheese, Cool Whip and sugar together and spread in pie shell. Cover top with strawberries and then strawberry glaze. Refrigerate.
Brown meat and drain. Stir in tomato sauce, tomatoes, sauce mix and V-8 juice. Add garlic powder. Bring to a boil and cook 10 minutes.
Brown ribs on all sides in small amount of shortening. Drain pineapple; reserve juice. Add enough water to reserved juice to make 2 cups. Add soy sauce, brown sugar and ginger to juice; pour over browned ribs. Cover; simmer for 2 hours. Add the pineapple and onion; cook 30 minutes longer. Serve over rice.
Beat egg and sugar together until very smooth. Combine flour, baking powder and salt. Stir this into egg mixture. Add nuts, apples and vanilla. Bake in a greased pie pan in a 350° oven for 35 minutes. Serve warm with whipped cream or ice cream.
Saute garlic, onion, parsley and red pepper until soft. Add dissolved fish bouillon. (If you like a "clean" broth, you can strain through cheesecloth to remove bits of garlic and onion, but tie up and add to pot to simmer.) Season to taste. If too fishy, add more water. For a thick sauce, thicken with a little cornstarch. Add cleaned crabmeat and simmer on low to heat through. Serve over fresh linguine with lots of grated cheese and fresh ground pepper.
Process water, sugar and bananas. Pour into large container. Add juices and mix. Freeze in freezer bags until ready to serve. When ready to serve, place frozen mixture in punch bowl. Pour ginger ale over top. Will become slushy punch.
Brown, drain and rinse hamburg. Place in electric roaster. Add chili powder and mix well with hamburg. Add salt and pepper. Brown onions until soft. Add to roaster. Add beans, sauce and juice. Stir in 2 to 3 quarts of water. Add more if needed. Bring to boil and turn to simmer. Cook for 2 hours or more. Add more water if needed. Serves 80 to 85.
Pour cereal in medium size mixing bowl. In saucepan, combine sugar and syrup. Cook, stirring constantly, until mixture comes to a full boil. Add vanilla and peanut butter. Immediately pour over cereal, stirring gently, until mixed up. Pour into buttered pan.
Melt butter in heavy pan. Place apples, skin side down, in pan. Sprinkle generously with sugar. Add a little water. Cover and cook very slowly until tender and candied. Eat them hot. Makes 6 servings.
Spray a cobbler pan (9 x 13-inch) with Pam. Add the cherry pie filling and crushed pineapple and juice. Sprinkle sugar over fruit. Sprinkle the cake mix. Sprinkle sugar over the cake mix. Sprinkle with coconut and pecans. Pour the melted margarine over the pie. Bake at 350° for 1 hour.
Mix together the cream cheese and sour cream. Add taco mix. Stir until creamy. Spread in pie plate. Top with lettuce, olives, tomatoes and shredded cheese. Serve with chips. Keep refrigerated.
Preheat oven to 350 degrees. In small bowl, combine brown sugar and flour. Mix well. In large bowl, combine eggs, pineapple ice cream topping, vanilla extract and butter. Beat with fork until well mixed. Add brown sugar mixture and mix well. Stir in the pecans. Pour into the unbaked pie crust. Bake for 1 hour, until filling is set and pecans are golden brown.
Mix onion, celery, cheese, mayonnaise and cooked vegetables. Put in a baking dish. Add cracker crumbs and drizzle oleo over them. Bake for 30 minutes or until brown.
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients, add to creamed mixture alternating with bananas. Beat well after each addition. Stir in walnuts. Pour into a well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° about 1 hour. Remove from pan and cool on rack.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour and sift. Stir in flour, baking powder and salt. Chill several hours or overnight. Heat oven to 350°. Drop teaspoonfuls of dough into confectioners sugar and coat well. Place 2 inches apart on a greased baking sheet. Do not mash flat. Bake 10 to 12 minutes. Be careful not to overbake because they will get quite hard. Makes about 6 dozen cookies.
Soften cheeses; cream well. Stir in caraway seed. Form into ball; roll in crushed walnuts. Wrap and refrigerate for 1 hour.
Add cocoa and sugar. Then add milk, butter and vanilla. Boil until it forms a soft ball when dropped into cold water. Beat until this thickens and cools. Drop by teaspoonful onto waxed paper and allow to cool.
Mix well and bake at 325° for 1 hour 20 minutes. Let stand 10 minutes before serving.
Preheat oven to 450°. In 13 x 9 baking pan, combine all ingredients. Bake, uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Mix and chill. Form into small balls. Bake at 400° for 10 minutes. Roll in powdered sugar.
Scrub clams and place in large pot; fill with water to cover and boil until clams open. Save juice! Fry bacon; remove and crumble. Saute in bacon fat the onion, garlic and green pepper. Pour in clam juice. Stir in remaining ingredients. Simmer 1 hour.
Shape ground beef into serving size patties. Flour each patty real good. In oil, fry patties until done. Remove from pan. Pour off excess grease, leaving some to make gravy. Add onions, cook until brown. Add enough flour to make gravy. Then add juice from 1 can of tomatoes, plus enough water to make gravy the right consistency. Place patties back in pan and simmer 15 to 20 minutes.
Heat cherry pie filling. Stir in dry cherry jello, mixing well. Add drained pineapple to cherry mixture, stir in chopped nuts. Allow to cool. Place in bowl or jello mold and put in refrigerator to chill. Serve as a salad or dessert.
Melt margarine; add coconut and chopped pecans. Brown lightly. Set aside.
Stir together cream cheese, sour cream, onion, mushrooms, salt and pepper. Add turkey. Spoon into shells. Arrange in single layer and pour cheese sauce over shells. Cover and bake at 350° for 35 to 40 minutes.
Cook squash in boiling salted water 6 to 8 minutes or until tender, but firm. Drain and cool slightly. Cook bacon in large skillet until crisp. Drain well, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute onion in bacon drippings until tender; stir in bacon, bread crumbs and squash. Spoon mixture into casserole dish and top with cheese. Bake at 350° until hot and bubbly and cheese melts. Sprinkle with paprika.
Combine juices, sugar, 4 cloves, and cinnamon in two-quart microproof casserole. Cover and place in microwave oven. Cook on high, (100%), for 11 minutes. Stir until sugar is dissolved. Strain into warmed punch bowl. Stick cloves into orange slices and float slices on punch as garnish. Makes 8 servings.