HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown turkey, onion, green pepper and garlic in skillet. Drain grease. Add tomato sauce, cinnamon, oregano and pepper to meat mixture. Simmer, covered, for 10 minutes. Add corn to mixture after the simmer time. Place ingredients into a 1 1/2-quart casserole.
Mix the mayonnaise, mustard and sugar. Add to shredded cabbage. You can double the recipe if you like more Slaw Mix.
Clean and wash the chicken and put into either a crock-pot or a roaster pan. Cook on high if using a crock-pot, 300° if baking in oven. Cool and chop into medium size pieces. Add rest of ingredients.
Cook squash until tender; drain and mash. Add margarine, cheese, egg, onion, milk and 3/4 cup cracker crumbs. Put into buttered dish and sprinkle top with remaining crumbs. Bake at 425° for 20 to 25 minutes.
Fry and drain meats. Combine meats, oregano and salts. Cook cheese until melted and add to meat mixture. Blend well. Spread on party rye. Freeze on cookie sheet until set. Place in baggies in freezer until ready to use.
In skillet, brown chops on both sides. Season with salt and pepper. Top with onion. In a separate bowl, combine the rest of the ingredients; pour over chops. Cover and simmer 45 to 60 minutes.
Dissolve yeast in water in a small bowl. Sift all ingredients together in a large bowl. Cut in shortening; add buttermilk, then yeast mix. Stir until thoroughly moistened. Knead a minute or two. Roll out to desired thickness. Cut into rounds. Brush with melted butter and bake on an ungreased pan at 400° for 12 to 15 minutes. Dough may be refrigerated until ready to use. It will keep for several days.
Combine sugar, salt, flour, eggs, lemon juice and pineapple juice. Cook until thickened over medium heat. Mix with macaroni. Cover and let stand overnight in refrigerator. Add mandarin oranges, pineapple and Cool Whip. Mix well. Refrigerate a few hours before serving.
Saute chopped onions and green pepper in shortening. Add hamburg and fry just until meat is slightly cooked in loose pieces. Do not brown. Add the milk and soup; stir gently. Alternately layer first the hamburg mixture, then grated potatoes and salt and pepper in a well-greased 2 1/2-quart casserole. Finish with a layer of hamburg. Sprinkle with bread crumbs. Bake at 375° for 1 hour. Serves 6 to 8.
Mix the pudding mix and pineapple, then add Cool Whip, marshmallows and 1 cup of nuts to mix.
Mix all together, put in bowl, cover and refrigerate for several hours or overnight. Mix once or twice during the time it is marinating.
Spread bread with mayonnaise. Add some turkey, chicken or roast beef. Place cooked broccoli and cover with yellow or white cheese (your favorite). Broil until cheese melts.
Combine yogurt, mayonnaise, lemon juice, basil, lite salt and pepper. Stir to blend. Add remaining ingredients and toss together.
Place the first 5 ingredients in a saucepan. Cook over medium heat until mixture forms soft ball when tested in 1/2 cup cold water. Remove from heat and fold in the peanut butter and marshmallow cream. Beat until mixture begins to thicken. Pour into 12-inch square pan and cool. Cut into squares.
In Dutch oven, brown beef cubes. Add diced up potatoes, celery, onions and carrots on top of beef cubes. Mix soups as directed on the cans. Pour that over other ingredients. Bake at 350° for 1 hour.
In a heavy saucepan, mix the sugar and cocoa together. Add the rest of the ingredients and cook on low heat until the sugar melts and the mixture is smooth. Turn up the heat to medium-high and cook until it reaches a soft-ball stage. Remove from heat and beat with a WOODEN spoon over a pan of cold water until the mixture loses its gloss and thickens. Pour into a lightly buttered dish.
Cover a 9 x 13-inch pan with aluminum foil. Put a layer of saltines on the bottom. Bring sugar and butter to a boil, boil 3 minutes. Pour over crackers. Bake at 400° for 4 minutes (watch carefully not to burn). Remove from oven and immediately sprinkle with chocolate morsels. Cool.
Sift together the flour, sugar, soda and cocoa; add to vinegar, vanilla, oil and water. Stir together; don't beat. Bake at 350° for 35 minutes in a 9 x 13-inch pan.
Beat cream cheese and 1/2 c. of milk until smooth. Add pudding mix and remaining milk; mix well. Fold in marshmallows. Pour into crust. Refrigerate until serving.
Mix yeast, milk and sugar in a large bowl. Let stand for 3 to 5 minutes. With fork, beat in oil, eggs and salt. With spoon, beat in 2 cups flour. Add 2 cups flour and beat 2 minutes, until mixture forms a soft ball. Add remaining 1/2 cup flour if dough is too soft to handle.
Split Twinkies and place 1 layer in pan. Pour in pudding mix with milk (according to directions). Add a layer of drained crushed pineapple, then a layer of sliced bananas. Follow with another layer of Twinkies. Ice with Cool Whip. Sprinkle with coconut, pecans and cherries. Keep refrigerated.
Cream butter and sugar until fluffy. Add egg and beat well. Beat vanilla and sour cream or yogurt into creamed mixture. Add flour and baking powder. Stir well. Add chopped peaches and pecans just until mixed.
Season chicken to taste and fry in hot fat. Combine bread crumbs, salt, pepper, sage, onions and butter, using 1/2 cup of soup. Arrange chicken in Dutch oven. Pile dressing in center. Make gravy of pan drippings, using 2 tablespoons flour and enough water with remaining soup to make 2 cups. Pour over chicken, cover and bake at 350° for 1 hour. Serves 6.
In pan, mix egg yolks, sugar and vinegar. Bring to a boil until thick, stirring constantly. Add mayonnaise and mustard. Boil potatoes with skin on. When done, peel skins off and cut into large bite size pieces. In large bowl, lightly toss potatoes, celery, onions and dressing. Salt and pepper to taste. Refrigerate 4 hours to overnight. The longer it sets, the better it is.
Stir with a spoon. Roll out by hand or roll into a ball. Bake at 450°; cook until lightly browned.
Combine flour, salt, baking powder, soda and nutmeg. Mix together with shortening and margarine until it resembles meal. Mix enough buttermilk to make a stiff dough. Roll out on counter until thin. Boil berries, sugar and water. Cut dough into small dumplings. Drop into boiling berries and cook for about 5 minutes. Let stand about 10 minutes in juice before serving. This is really good with vanilla milk poured over it.
Combine tomatoes, sauce, puree, mushrooms, onions and meat. Cook 20 minutes. Cook spaghetti until tender; drain. Layer in baking dish first ingredients (sauce) and spaghetti. Add cheese. Repeat layers. Bake in oven at 350° for 20 minutes or until cheese has melted. Top with Parmesan cheese.
Dissolve lye in water and let stand until it is lukewarm. Add slowly to the fat, stirring constantly until jelly-like. Cool slowly. Add Borax and water and mix thoroughly. Remove from fire. Add ammonia and stir until thick like honey. Pour into mold. Cut and let cure for 4 to 6 weeks.
Mix all ingredients, except butter, in a large bowl. Pour into a greased loaf pan. Bake at 375 for 45 minutes or until golden brown.
Brown chicken in margarine until golden on both sides in large skillet. Add soup, milk and onion. Simmer 1 hour, covered, or a little more until chicken is done. Stirring several times, add more milk if needed so there is ample gravy. Great with potatoes or egg noodles.
Cook sausage and drain on paper towels. Beat eggs; add milk, dry mustard and salt. In bottom of 9 x 13-inch glass pan, spread bread cubes and top with sausage. Sprinkle cheese and pour on egg mixture. Refrigerate overnight. Bake at 350° for 45 minutes. Cover with foil the last 15 or 20 minutes.
Blend cream cheese, powdered sugar and peanut butter until smooth. Fold in Cool Whip. Pour into a baked pie shell. Sprinkle with crushed peanuts. Chill.
Bake cake as directed on package. While it is still warm, poke holes in cake with fork. Combine milk and caramel topping and pour over the top of cake. Refrigerate. When cool, frost cake with Cool Whip and top with crushed candy bars. Cut into bars. Keep refrigerated.
Layer the first 7 ingredients as listed. Mix sugar, seasoned salt and garlic powder and sprinkle over top of mayonnaise. Refrigerate 2 to 3 hours or overnight. When ready to eat, cook 1/2 pound of bacon and crumble on top. Slice boiled eggs and put on top of bacon.
Put all ingredients in blender and mix until just combined. Heat griddle. Spray with cooking spray.
Put shredded cabbage and bean sprouts into large bowl. Add mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seed. Combine broken noodles and chow mein noodles in small bowl, set aside.
Buns should be quite dry. Leave out overnight or dry out in a slow oven (250°). Crumble buns into a large bowl.
Cream butter and sugar. Beat in eggs. Stir in bananas, buttermilk and vanilla. Add remaining ingredients and stir just until well combined. Spread batter into two greased and floured loaf pans (8 1/2 x 4 1/2 x 2 1/3-inch). Bake in a 350° oven until tests done with wooden pick (50 to 60 minutes). Remove from pans and cool on wire rack. Yields 2 loaves.
Mix Velveeta, Ro-Tel and soup in dish in microwave until creamy. Cook egg noodles until almost done. Mix everything together and bake at 350° for 30 minutes.
Brown sausage; drain and set aside. In a covered saucepan, on medium heat, cook soup mix, rice and water for 7 minutes. Combine sausage, soup and rice mixture, pepper, onion, celery and almonds. Place in a casserole dish. Bake at 350° for 1 hour.
Brown beef in large soup pot. Drain fat. Add all ingredients, except for beans and macaroni. Cover and simmer for 20 minutes. Add beans and macaroni; cook until done. This freezes very nicely!
Crush candy bars. Mix Cool Whip, marshmallow cream and Eagle Brand milk. Add 1 cup milk. Add candy bars. Pour into ice cream maker and fill to the fill line with additional milk.
Heat cream and butter. Add salt. Place potatoes in flat, greased glass 9 x 12-inch dish. Pour cream mixture over potatoes. Sprinkle cheese on top. Bake at 325° for 1 hour.
Mix all ingredients. Bake at 350°. Can put in tube pan or flat pan.
Brown ground chuck with onion in a large stock pot. Add other ingredients and cook slowly for about an hour. If tangy, add a touch of sugar.
Cook wild rice according to package directions and set aside. Melt butter in heavy saucepan. Saute onion and celery in butter until tender. Stir in flour and cook for 1 minute over low heat. Add mushrooms, broth and half and half. Cook over medium heat, stirring constantly, until thickened. Stir in rice, chicken, pimento, parsley and seasonings. Pour mixture into greased 2-quart casserole dish. Top with pecans and bake at 350° for 25 to 30 minutes or until bubbly and brown.
Mix sugar and butter. Add egg, then flour and remaining ingredients. Make 2 log-type rolls about 1 1/2-inch in diameter. Put in refrigerator or freezer. (Can be kept for days.) Slice 1/4 to 1/2-inch slices and bake on greased cookie sheet at 350° for 12 to 15 minutes.
Combine sugar and corn syrup in saucepan. Bring to boil; boil for 1 minute. Measure peanut butter and cereal in large bowl. Mix carefully, trying not to crush cereal. Pour corn syrup, sugar mixture over cereal and peanut butter; stir quickly to cover cereal. Place into a greased 9 x 13-inch pan; spread evenly.
Cream shortening. Add sugar, egg, pumpkin and vanilla. Sift dry ingredients together. Add to creamed mixture. Mix until smooth. Drop by one full tablespoon onto cookie sheet. Bake at 350° for 12 minutes. When completely cool, ice with the icing.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In large microwave-safe bowl, place chocolate and butter. Microwave at High (100%) for 1 1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired. Stir until wooden pick inserted in center comes out almost clean. Cool in pan on wire rack. Frost with Quick and Easy Chocolate Frosting, if desired. Cut into squares. Makes about 24 brownies.
Cream butter well; add sugar gradually beating until very light. Add 1 egg at a time beating well after each egg. Add flavor and beat well. Turn into greased and floured tube pan. Bake for 1 hour at 350°.
Drain fruit; save syrup. Add water to syrup to make 1 cup. Heat to boiling. Add jello; dissolve. Add cold water and ice cream (cut into pieces). Stir until melted. Chill until mixture thickens. Fold into fruit. Turn into vanilla cookie crust.
Drain salmon, reserving liquid. Add enough milk to liquid to measure 1 cup. Set aside. Melt butter in a heavy saucepan over low heat. Add onion and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly until thickened and bubbly. Stir in salt and pepper. Set aside. Remove skin and bones from salmon. Flake with a fork. Add lemon juice, 1/2 cup corn flakes and white sauce, stirring well. Refrigerate until chilled. Shape into croquettes. Roll in remaining corn flakes. Place on a lightly greased baking sheet. Bake at 400° for 30 minutes. Makes 8 servings.
Place chicken, skin side down, in preheated through quart saucepan. Brown over medium heat long enough to render out some chicken fat. Remove chicken. Reduce heat to low. Add onion and stir briefly (1 to 2 minutes). Do not brown. Return chicken to pan and add remaining ingredients except noodles. Bring to boil; reduce heat to low. Simmer and cook 30 minutes, until chicken is tender. Remove chicken. Cool. Discard skin and bones. Dice chicken and return to pan. Soup can be refrigerated for future use at this time. Just before serving, return soup to boil; add noodles and cook 8 minutes.
Mix Bisquick, water, and sausage well. Then add the grated cheese and mix well. Roll into large marble size balls. Bake at 350° until brown. May be made in advance and refrigerated or placed in the freezer.
Beat butter like whipped cream. Add sugar, a little at a time. Add eggs, one at a time. Add flavorings, flour and baking powder, alternately with the milk. Bake at 325°.
Chop first 3 ingredients. Add remaining ingredients. Combine and refrigerate 8 hours at least.
Dissolve yeast in water. Add 1/2 of flour, oil, sugar and salt. Mix on medium speed for 2 minutes. Then add the other half of flour. Mix with spoon until blended. Cover bowl and put in warm place (85°) for 30 minutes, until doubles. Mix with spoon 25 strokes; pour into greased pan. Smooth dough by patting with floured hand. Let rise 45 minutes until 1/2-inch from top of pan. Bake at 375° for 40 to 45 minutes. Tap top of loaf. It should sound hollow. Take from pan immediately and brush top with butter. Serves 12.
Dissolve gelatin in boiling water. Cool somewhat and add frozen orange juice, stirring to melt. Chill until slightly syrupy. Add remaining ingredients. Pour into rectangular glass pan, about 7 x 12-inch. Chill and serve.
Cook celery and onion in butter until tender. Pour over bread cubes. Beat eggs, salt, pepper and potatoes. Add to bread. Add milk and mix. Bake for 1 hour.
In skillet, cook ground beef with onion until beef is browned. Drain fat off in colander and return to skillet. Add beef broth, soup and water. Bring mixture to boiling. Reduce to low heat. Add noodles and sour cream. Simmer 19 minutes or until noodles are tender.
Dissolve gelatin in hot water. Cool until partially congealed. Add the remaining ingredients. Pour into mold; chill until firm. Pretty served with carrot curls and radish roses. Serves 8 to 10.
In a large bowl, mix the pasta with the cubed cheese, broccoli, carrots, pepperoni and olives. Add salad dressing to taste. Refrigerate overnight for best flavor.
Cook sausage until done and drain. In a large casserole dish, place corn, cracker crumbs and eggs which have been beaten with milk, onion, butter and cooked sausage. Bake at 375° for 45 minutes to an hour until knife inserted comes out clean.
Place egg yolk in bowl rubbed with garlic. Mash with spoon; combine seasonings, stir in vinegar and salad oil, chopped egg white; add parsley and beat well. Add onion slices, spinach and lettuce that have been chopped. Toss and serve.
Heat oven to 375°. Grease cookie sheet. Separate dough into 12 pieces. Using kitchen scissor, cut rolls from outside, almost to center, to form 8 petals. Place on prepared cookie sheet. Make deep indention in center of each roll, using end of wooden spoon or thumb. In small bowl, combine cream cheese, butter, mustard and dill weed. Mix until smooth. Fill centers of rolls with heaping teaspoonful of mixture. Bake at 375° for 10 to 13 minutes or until golden brown. Cool slightly; refrigerate leftovers. Makes 6 servings.
Split bread in half lengthwise and place on a large baking sheet. Butter each half generously. Mix mayonnaise, cheese and onions in a small mixing bowl. Mix well, then spread on bread until all mixture is used. Place under broiler until cheese melts. It should be brown and bubbly. Let cool slightly before slicing.
In double boiler, melt butter and cheese. In a large bowl, put sugar and cocoa; mix well. Pour melted mixture into sugar. Add vanilla and nuts. Spread into two 9 x 13-inch pans and cool.
Mix jello with water as directed; add salt. Put in an 8-inch square pan. Let soft-set, then add pineapple and carrots.
Mix all ingredients together. Bake in Bundt pan at 300° to 325° for 1 to 1 1/2 hours.
Combine jello and boiling water. Add Coke, cream cheese and remaining ingredients. Chill in a mold.
Heat butter in pan and brown lightly. Add onions and garlic and fry until slightly brown. Add carrots, water, ketchup and chili powder. Cook on medium heat until carrots are just crispy. Add strips of pepper the last 5 minutes.
Combine all ingredients except pecans. Pour in pie shell. Top with pecans. Bake at 350° for 40 minutes or until set.
Spread bean dip in bottom of dish. Mash avocados and layer on top of beans. Mix together sour cream, mayo, lemon juice and taco mix and spread over avocado layer. Chop green onions and sprinkle on top of sour cream mixture. Sprinkle black olives on top of onions. Chop tomato. Drain the juice and sprinkle on top of the olives. Grate Cheddar cheese and add.
Fill small paper cups with apple juice and freeze partially; insert a popsicle stick in each and freeze until firm. Peel away paper cups and enjoy a good, natural and nutritious snack.
Mix together the first 3 ingredients and let it set in the refrigerator overnight. Next morning, dissolve jello in hot water. When mixture begins to set, add it to the cranberry mixture, then add the remaining ingredients. Stir all together. Put in a large bowl and refrigerate. It will keep up to 2 weeks or can be frozen. Makes 2 quarts.
Separate cauliflower into flowerets, rinse and cut into 1/2-inch thick pieces. Steam until crisp-tender. Drain and rinse in cold water; drain on paper towels. Toast almonds on shallow pan in 350° oven for 8 minutes (if desired). In blender, combine eggs, milk, mayonnaise, 1/4 cup of cheese, pepper and nutmeg; blend until smooth. Place cauliflower in bottom of pie shell and sprinkle with almonds. Pour filling mixture over cauliflower. Sprinkle with remaining 3/4 cup cheese. Bake on bottom rack of 350° oven for 30 to 35 minutes. This can also be made with Brussels sprouts.
In a soup kettle or Dutch oven, melt butter. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted.
Mix 1 can soup with other ingredients. Divide into 2 loaves. Bake at 350° for 40 minutes. Top with second can soup. Bake 5 minutes more.
Mix egg yolk, beaten, milk and lemon juice. Beat well and pour in pie shell. Then beat egg whites with about 1/4 c. sugar.
Saute onion and celery in butter. Combine all ingredients. Place in casserole dish and bake at 375° until bubbly hot.
Mix eggs, milk and flour. Fold in ham, cheese, onion and seasonings. Pour mixture into pie shell. Bake at 350° for 25 minutes or until knife inserted comes out clean. Serves 4.
Brown meat, onions and garlic together. Salt and pepper to taste. Add other ingredients and cook for at least 2 1/2 hours. Add water as needed. Remember if the spoon will not stand up in the pot, it's too thin.
Grease bottom and sides of 15 x 10 x 1-inch baking pan. In large bowl mix at medium speed flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake at 350° for 20 minutes.
Mix in large microwavable bowl; cover. Cook on High for 45 minutes, stirring every 15 minutes.
Brown ground beef and drain. Season with oregano, salt and pepper. Set aside. Press biscuits flat on cookie sheet. Spoon pizza sauce onto biscuits. Place in oven. Cook until biscuits are golden brown. Remove from oven. Spoon beef onto biscuits. Place one slice of cheese on each biscuit. Return to oven until cheese melts.
Brown meat slowly in Dutch oven with oil. Sprinkle with sugar and brown until well seared. Dust with flour and continue to brown. Add seasonings, bay leaf, cloves, tomatoes, chopped onion and green pepper. Add broth, V-8 juice, Tabasco sauce and dried whole red pepper. Cover and simmer 1 1/2 to 2 hours or until meat is tender. Remove red pepper. Add vegetables except peas and simmer 30 minutes. Add peas and simmer 15 minutes. Serve with baking powder biscuits.
Beat 3 eggs. Add and beat 2 cups sugar. Add cooking oil, sifted flour, allspice, cinnamon, nutmeg and apricot baby food. Stir in vanilla and chopped pecans. Bake 1 hour and 15 minutes at 325° in a tube pan. Let cool 30 minutes; while still warm, mix 1 cup 4x sugar and juice and rind of 1 lemon. Pour over cake.
In a skillet, saute onions and green chilies in butter. Add mushroom soup and simmer for 20 minutes. Add noodles and chicken. Top with cheese. Cook in 350° oven for 30 to 45 minutes.
Layer crab meat and onion in bowl. Pour remaining ingredients over, 1 at a time. Marinate from 2 to 12 hours.
Mix flour, sugar, soda and baking powder together. Cream margarine, sour cream and eggs together. Mix both mixtures together well; add vanilla. Bake in a tube pan at 300° for 1 1/2 hours or until cake is golden brown and shrinks from pan sides.
Brown the ground beef with onion, salt and pepper to taste and butter. Add chopped hot dogs when beef is just about completely browned.
Combine bulgur and bouillon granules in a 10 x 6 x 2-inch baking dish and pour boiling water over the top. Place fish on top, tucking under any thin edges. Sprinkle with garlic salt and basil. Place frozen vegetables and tomato on top of fish; drizzle with wine. Cover tightly with foil and bake in a preheated 450° oven for 25 to 30 minutes (fish should flake easily with fork). Makes 2 servings.
Cream the butter, sugar, salt and eggs thoroughly. Dissolve dry yeast in warm water. Add to creamed mixture. Add 1 1/2 cups flour. Beat 5 minutes at low on electric mixer. Stir in remaining flour. Let rise 1 1/2 hours. Punch down and turn out on lightly floured board. Makes 1-inch balls. Cover and let rise 10 minutes. Press down centers and fill with pie filling (cherry, peach, prune, apricot). Let rise 25 minutes. Bake at 350° for 12 to 15 minutes.
Boil the 3 pieces of chicken; pick off bone and cool. Fix soups together plus 1 can water. Add 1 stick of margarine to soups. Place in dish as follows: (1) layer of stuffing, (2) layer of chicken, (3) layer of soups, (4) layer of stuffing. Repeat until all used up. Bake 30 to 35 minutes at 350°.
Brown steak and 2 tablespoons oil in skillet; drain. Add remaining 2 tablespoons oil and the next 4 ingredients. Saute for 5 minutes. Stir in flour. Cook for 1 minute. Stir in bouillon cube; dissolve in boiling water and remaining ingredients. Bring it to a boil; simmer, covered, for 2 minutes. Add steak. Cook until steak is tender, stirring occasionally. Serve over rice or noodles.
Combine first 6 ingredients and mix well. Pour into unbaked pie shell. Bake at 400° for 50 to 60 minutes.