HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook turnips in boiling water until tender; drain thoroughly. Melt butter in saucepan. Add flour, salt and pepper. Add milk; cook, stirring constantly, until the mixture thickens. Combine sauce and turnips; pour into a casserole. Top with cheese; bake in a 350° oven until hot and bubbly.
Mix together and pour in unbaked pie shell. Bake at 300° until done. Makes 1 (9-inch) pie.
Put chicken in bottom of pan. Mix soup and sour cream and pour over chicken. Add cracker crumbs. Sprinkle poppy seed over crackers. Melt butter and pour over top. Bake 30 minutes at 350°.
Saute garlic for 15 minutes. Add onions, peppers, chicken stock and spinach. Cook on high for 10 minutes. Add other vegetables and cook an additional 10 minutes. Add tomato or V-8 juice, basil and seasoned salt; simmer for 2 hours.
Soak the dried white beans overnight in water. Drain well. In an 8-quart stockpot, place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Simmer all, covered, for 45 minutes, or until the chicken is tender. Remove the chicken from the pot. Debone the chicken. Chop the meat and reserve.
Wash beans and soak overnight. Cook slowly in same water until tender (about 2 hours). Add salt, molasses, vinegar and sugar. If they seem too juicy, thicken with a little cornstarch paste.
Cream butter and sugar. Add egg yolk, vanilla, flour and salt. Blend until moist. Spread into a 9 x 12-inch greased pan. Bake at 350° for 20 minutes. Spread chocolate while warm. Sprinkle with nuts.
Cook broccoli and drain. Combine the last 4 items with broccoli. Melt margarine and mix with Pepperidge Farm and cover casserole. Bake for 40 minutes at 350°.
Mix all ingredients together. Pour 3/4 of the batter into a well-greased spring-form pan. Pour 3/4 cup Hershey's chocolate syrup into the remaining batter and mix. Pour this mixture over cake mix in pan. Bake at 350° for 1 hour.
Sift flour; measure and add baking powder and salt. Sift three times. Cream margarine, Crisco and sugar. Add eggs, one at a time. Add dry ingredients alternately with milk. Add vanilla. Bake in a greased and floured tube pan at 325° for 1 hour and 15 minutes. Do not peek!
Dissolve yeast in water. Mix dry ingredients together; stir into yeast. Cut in shortening. Roll dough out onto floured surface to 1/4-inch thick. Cut into 3-inch squares. Fry in deep fat until golden brown.
Melt peanut butter, Karo syrup and sugar on stove. Put chips in 9 x 13 pan. Pour mixture over top and let cool.
Dissolve Jell-O in water. Add strawberries and put in refrigerator to thicken. Break pretzels. Mix brown sugar and margarine, then add pretzels. Put in a 9 x 13-inch dish; pack to bottom. Cook at 350° for 10 minutes. Cool thoroughly. Mix cream cheese and sugar. Blend in Cool Whip. Spread on cooled pretzels and top with fruit mixture. Keep in refrigerator. This can be used as a salad or dessert. You can substitute raspberry Jell-O and raspberries or peach or any other fruit combination.
Mix together and spoon onto English muffins. Bake 10 to 12 minutes at 350°. Quarter the muffins. Serve immediately.
If you are using fresh lemons, squeeze the juice from enough lemons to make 1 cup juice. Mix sugar, lemon juice and water in a large pitcher. Add cherry juice if you want to make your lemonade pink. Pour the lemonade over ice cubes in tall glasses. Makes 8 servings.
Soak beans overnight. Drain. Cover with water and simmer for 2 hours, checking the fluid level periodically. Cook ground beef. Add beef and spices. Continue to cook for 2 hours, stirring occasionally. Preparation Time: 30 minutes.
Cook noodles in broth until tender; drain. Saute butter, onions and bell pepper; add Ro-Tel tomatoes and cheese. Stir until cheese melts. Add remaining ingredients. Stir in large casserole dish. Bake at 350° for 15 minutes.
Combine all ingredients into large container. Store tightly covered. For each serving, mix 1/4 cup boiling hot water into cup.
Place chicken in shallow glass dish. Prepare Cranberry Marinade. Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate at least 1 hour.
In the bottom of 13 x 9-inch baking dish (greased), place croutons. Combine in large bowl eggs, milk, cheese, salt and pepper. Mix until blended. Pour about 1/2 inch of egg mixture over croutons and let sit for about 5 minutes (just to let croutons soften a bit). Pour rest of egg mixture over croutons. Sprinkle with crumbled bacon. Bake at 325° for 50 minutes or until set. Cut into squares and serve hot with toast, muffins, etc. So easy to make and convenient for company. Just prepare and cook the night before. Cool and refrigerate. Bring to room temperature and reheat the next day!
Beat eggs and sugar. Add oil. Sift dry ingredients into egg mixture. Add pumpkin, blending well. Bake in tube pan or 9x13in. pan at 350 degrees for 50 to 60 mins.
Mix eggs, sugar and butter. Add flour, cocoa and salt, stir in vanilla and nuts. Pour into a 9 x 13 inch greased pan. Bake at 350 degrees for 30 minutes. Better to underbake to keep them chewy. These may be iced with chocolate icing or served with ice cream.
Drain potatoes and lay in casserole dish. Saute bell pepper, onion and mushrooms in margarine. Add Ro-Tel and cut up cheese. After mixture melts, pour over potatoes. Heat in oven until mixture bubbles at 350°.
Cook pasta in boiling water, just until tender. Put in crock-pot and add the rest of the ingredients. Cook on low for 2 to 3 hours.
Cook meat. Mix in all other ingredients. Put in a glass pie plate. Heat in microwave until bubbly.
Stir sugar, Karo and water together and boil slowly until it forms a soft ball (235°) on candy thermometer. Add salt and peanuts; stir mixture until it becomes a light yellow (290°) on thermometer. Remove from heat. Stir in butter and soda. Mixture will bubble. Beat until butter is melted and mixture begins to thicken. Pour on greased platters and cool partially by lifting around edges with spatula. When firm, but still warm, turn over. Break in pieces when cold.
Preheat oven to 350°. Line muffin pan with paper liners. In bowl, mix flour, cornstarch, baking powder, lemon rind and lemon extract together. Stir in honey. Stir in egg and 1 1/4 cups coconut.
Preheat oven to broil. In a large bowl, combine cheeses, mayonnaise and garlic powder. Spread mixture on bread and broil for a few minutes (3 to 4), until cheese top is golden brown and bubbly. Slice and serve immediately.
Combine all ingredients and place in a casserole dish and bake 1 1/2 hours at 350°.
Cook onions, sliced, about 15 minutes in small amount of oil or margarine, enough to fill pie shell. Mix eggs and milk; season to taste. Pour over onions. Cover with shredded cheese. Sprinkle with paprika and parsley. Bake at 350° for 35 minutes.
Mix cheese, crushed pineapple, 1 cup pecans, green pepper, onion and seasoned salt. Shape into ball; roll into remaining nuts. Wrap in foil. To serve, place on serving plate, using kale for greenery. Arrange slices of pineapple and cherries. Serve with assorted crackers. Refrigerate. Reshape and can be used several times.
Place popped corn in large mixing bowl. Bring to boil, everything except vanilla and soda. Simmer 5 minutes while stirring. Remove from heat. Add the vanilla and soda. Mix well.
Mix dry ingredients, then add liquids with 3/4 cup flat beer. Roll ice cream balls in crushed corn flakes. Freeze overnight. Dip into mixture. Then dip in egg whites (not too stiff), covering ice cream thoroughly. Deep fry; drain on paper towels.
Preheat oven to 325 degrees. Lightly coat a 1-1/2 quart baking dish with non stick vegetable spray and set aside. Combine sour cream, salt, paprika and mustard in a small bowl and blend well. Spread half the cheddar cheese on bottom of the prepared baking dish. Spoon dollops of half the sour cream mixture over the cheese. Distribute all the sausage over the sour cream and pour the beaten eggs over the sausage. Spoon dollops of remaining sour cream over the edges and cover with remaining cheese. Bake for 25 to 30 minutes or until the eggs are set.
Sift dry ingredients into bowl. Add egg, milk and shortening. Beat thoroughly. Grease pan, 8 or 9-inch square. Bake at 425° for 25 to 30 minutes.
Combine all ingredients in bowl; mix well. Pour into greased 1 1/2-qt. casserole dish. Bake at 350° for 45 minutes.
Add all the ingredients together with hash browns added last. Top with 2 cups crushed corn flakes or 2 cups potato chips, crushed with 1/4 cup melted butter. Bake at 350° for 50 to 60 minutes.
Cream butter and sugar; work in flour, vanilla and nuts. Form in small balls. Place on cookie sheet. Bake at 325° for 25 minutes. While warm, roll in powdered sugar.
Combine flour, baking powder, baking soda and salt. Cut butter into flour until mixture develops texture of coarse meal or sand. Stir cheese into mixture until coated. Pour milk a little at	a time until moist and holds together. Do not overmix. Roll biscuits to 1/2-inch thickness. Bake on ungreased cookie sheet 8 to 10 minutes at 425°.
Cook chicken breasts in water to cover. Bone and cut meat into bite-size pieces. Reserve broth for later use. Brown barley in butter or margarine. Add French onion soup and sliced mushrooms. Cover and cook on stove top at low heat until barley has absorbed liquid (about 30 minutes for quick-cooking barley; longer for regular barley).
Heat oil in wok. Stir-fry mushrooms. Add celery, sugar and soy sauce. Stir-fry 2 to 3 minutes or until celery becomes bright green. Serve hot.
Mix soups and milk together. Layer peas, soup mixture and then crackers. Repeat. Cook at 375° for 20 minutes or microwave 5 minutes.
Cook bacon until crisp. Add potatoes; cover and cook slowly, 10 minutes, turning. Add 1/2 of salt and pepper. Place in baking dish (1 1/2 quart). Melt oleo, add onions and beef; cook until browned. Add remaining salt and pepper. Put on top of potatoes. Cover with sauce. Bake 45 minutes at 350° .
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add turkey sausage; brown 8 to 10 minutes, turning occasionally. Reduce heat to low; cover and continue cooking sausage 8 to 10 minutes more, turning once. When cool, cut sausage into 1/4-inch slices.
Mix first 3 ingredients; press into 13 x 9 x 2-inch greased pan, Mix remaining ingredients. Pour over dough, bake at 350. Can be frozen.
Add chicken (cooked) back into same broth; add all ingredients except noodles and sausage. Simmer 1 hour. In skillet and water, simmer down sausage that has been cut into circles, then in fourths. When vegetables are tender, add noodles; simmer 15 minutes or so.
In a baking dish, melt butter. Make layers of squash, onion and tomatoes. Cover and cook in a moderate 350° oven for 40 minutes. Just before serving, uncover and top with cheese; heat until cheese melts.
Mix all together and pour in unbaked pie crust. Bake at 350° for 45 minutes depending on your oven. I turn mine down so it will not be too brown or you can cover with foil after it has baked for 30 minutes.
Beat eggs. Add sugar and beat until light. Add other ingredients. Bake in a greased casserole dish in 350° oven for 45 to 50 minutes or until firm. Serves 8.
Wash ham hocks and cook in pressure cooker for 45 minutes. Let pot cool before opening. Meanwhile, clean collards and cut them up. Wash collards until clean (no sand can be felt in bottom of sink). Put bacon grease in pot and heat it. Add the collards, pepper and liquid from the ham hocks along with the cut up ham hocks and cook over moderate heat approximately 30 minutes to an hour if the collards are tender, or until they reach the tenderness you desire.
Mix all ingredients with a whisk. Preheat large frying pan or griddle to 425°. Makes 12 four-inch pancakes.
Cut each into 2 parts. Sprinkle with garlic salt. Combine remaining ingredients. Place wings in pan. Pour sauce over and bake at 375° for 1 hour.
Combine sugar, cornstarch and water; cook until clear. Remove from heat, add a few drops of red food coloring and strawberry gelatin; stir well. Line shell with whole strawberries. Fill shell with cooked mixture. Place in refrigerator until quite thick. Serve topped with Cool Whip.
Preheat oven to 350°. Simmer zucchini (cut in 1/2 inch slices) in salted water to cover until tender, usually about 10 minutes. Drain. Saute onion in margarine; add sour cream and cheese. Season zucchini with salt and a little pepper. Mix with onion sauce. Layer in baking dish with bread crumbs and cheese. Bake about 15 minutes until golden brown.
Cut cake lengthwise into 3 layers. Spread ice cream between layers. Place cake in freezer to harden. Whip cream; add sugar and vanilla. Use to frost top and sides of cake. Cover with coconut; return to freezer until whipped cream is hard. Wrap in freezer paper; freeze.
Prepare cake mix according to directions on box. Punch holes in cake and allow to cool. Mix jello with 1 cup boiling water. Add cold water. Pour jello into cake holes. Blend together Cool Whip and lemon pudding mix, make sure it is mixed well or your icing will be sour tasting. Let stand 10 minutes. Spread over cake. Refrigerate overnight. This makes a great summer cake because it stays cold.
Melt butter in heavy kettle over low heat. Mix sugar, salt and flour; add to melted butter, stirring until mixture is heated. Add the milk and cook over medium heat. When the mixture begins to thicken, add the beaten egg yolks. Cook until smooth and thickened. Cool slightly and add vanilla before pouring into a baked pie shell. Add meringue, if desired. I use filled soybean milk (8 ounce can).
Place frozen daiquiri mix and pineapple juice in punch bowl and let thaw enough to blend together. Add green coloring just before serving. Gently add ice cold Sprite and 7-Up. Makes 35 punch cup servings.
Beat egg yolks until light. Add sugar. Sift flour and baking powder together. Add chopped dates and nuts to flour, mixing well so as to separate them. Add to eggs and sugar the vanilla and salt. Beat egg whites stiff. Mix flour mixture and egg mixture together. Fold in egg whites. Cook in a greased 6 x 12-inch pan at 300° until done. Cut in 1 x 4-inch strips while still hot and roll in powdered sugar.
Brown pork strips in hot oil in large skillet. Add onion pieces and water. Cover and simmer approximately 20 minutes. Meanwhile, drain pineapple, reserving juice. Combine brown sugar, cornstarch, ginger and salt. Blend in juice, vinegar and soy sauce. Add this to pork along with green pepper (if using green pepper). Stir just until thickened and starts to bubble. Add pineapple chunks to mixture. Mix, by stirring. Serves 4 over fried rice.
Mix and cream together sugar, egg, fruit cocktail with juice, baking soda, flour, cinnamon and nutmeg. Pour into greased 13-inch pan. Mix brown sugar and nuts together. Sprinkle on top of batter. Bake at 325° for 40 minutes.
Mix ground chuck, carrots, green beans, zucchini, salt, pepper and soy sauce. Wrap about 3 tablespoons mixture into each wrap.
Cook meatballs in a large nonstick skillet over medium heat 4 minutes or until browned. Drain meatballs and return to skillet. Add chili sauce and jelly and cook until jelly melts, stirring constantly. Add pineapple, if desired. Bring to a boil. Reduce heat and simmer 10 minutes, stirring mixture occasionally.
Mix together oil, sugar and eggs. Add orange juice, flour (measure after sifted), baking powder and vanilla. Grease and flour a 9 x 13-inch pan. Put in batter. Cover top with cherry pie filling; cut in slightly. Bake for 1 hour in a 350° oven. Dust top with confectioners sugar when removed from oven. Serves 12.
Dissolve Jell-O in boiling water. Add mayonnaise, lemon juice and salt. Mix spinach, onion, celery and cottage cheese. Add to Jell-O mixture. Pour into a greased mold and refrigerate.
Take chilled milk and put in chilled bowl to whip until thick like whipped cream. Then add lemon juice and salt and whip again to thicken. Add fruit puree and sugar to taste for sweetening. Whip briefly to mix and serve immediately.
Brown meat; drain off excess fat. Add onions, peppers, creamed corn and cheese. Mix cornmeal, milk, eggs and oil. Pour half in greased 9 x 13-inch baking pan, then pour in the meat mixture. Then add the rest of the corn bread mixture. Bake for 1 hour in 400° oven.
Fry hamburger a while before adding other ingredients, then cook slowly for about 1 hour.
Mix in order given. Bake 1 hour in loaf or tube pan at 350°.
Cook noodles until tender. Brown hamburger, sausages, pepper and onion; drain. Add spaghetti sauce; melt cream cheese into mixture. Layer noodles, sauce and remaining cheeses. Bake for 45 minutes at 325° in a 9 x 13-inch pan.
Sift flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Add shortening, milk and vanilla. Add eggs and bake in 350° oven until done.
Cook cabbage until almost tender; drain and place in casserole dish. Combine other ingredients in a saucepan and cook until smooth. Pour over cabbage; top with buttered cracker crumbs and bake at 400° for 20 minutes.
Prepare cake according to directions on box. Let cool. Break candy bars into tiny pieces. Prepare the pudding with milk; beat with mixer.
Let stand overnight or all day. Boil 10-12 minutes add 1 box 3 oz jello seal hot.
Stir all ingredients, except the butter, together in a glass bowl. Put the butter on top; microwave on Roast for 3 minutes (or High for 2 minutes). Stir until smooth. Blend in the nuts. Pour into wax paper lined 8-inch square pan. Chill.
Combine all ingredients in container of electric blender. Blend until smooth. Yield: About 6 servings.
Cut steak into small strips and marinate in soy sauce 3 hours or overnight. Saute onions, green peppers and celery in vegetable oil. Drain steak; save soy sauce. Brown steak in vegetable oil; add onions, peppers, celery and soy sauce. Cook slowly, covered, for 45 minutes, or until steak is tender. Drain and rinse Chinese vegetables. Add to steak along with drained, sliced mushrooms and zucchini. Cover; simmer 15 minutes. Add almonds and serve over rice. Season to taste.
Put green peppers, onion and ground beef in a skillet. Cook until ground beef is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes or tomato sauce, uncooked rice, water, salt, Worcestershire sauce and a dash of pepper. Bring to a boil and reduce heat. Cover and simmer 15 to 18 minutes or until rice is tender. Stir in 1/2 of the cheese. Place in a 9 x 13-inch baking pan or casserole dish. Sprinkle remaining cheese on top. Bake, covered, in a 350° oven for 30 to 35 minutes. Serves 6.
Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add poppy filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt. Add gradually to poppy filling mixture, beating well after each addition. Fold in STIFFLY beaten egg whites. Pour into a greased 9 or 10-inch tube pan which has the bottom lined with wax paper. Bake about 1 hour and 15 to 20 minutes or until well done. Allow cake to cool about 5 minutes; remove from pan and peel off wax paper. Decorate top of cake by sifting confectioners sugar through a paper doily or a cut out.
Chop onion, celery and green pepper very fine, or grind. Mash garlic in press. Combine all ingredients, except Wesson oil and bouillon cubes. Form into desired size meat balls. Roll in flour and brown in hot Wesson oil over medium heat. As they brown, remove and set aside until all are brown. Pour 2 cups water into pan drippings. Add the bouillon cubes and place meat balls back into pot. Cover; let simmer slowly for 30 to 45 minutes. Serves 8 to 10, depending on size of meat balls.
Add Jell-O to hot water; dissolve and add marshmallows. Cool; refrigerate until slightly thickened. Beat until light green in color. Add cheese and pineapple. Whip the cream, then add to mixture. Chill until firm.
Cut broccoli, tomato and onions. Combine in a bowl. Mix remaining ingredients and add to broccoli. Refrigerate overnight if possible. Stir as often as possible.
When the bubbles come up, stir it. Put in your rice. After it's cooked, you can put in butter, or you can eat it without butter.
Sift together flour and sugar and place in a large mixing bowl. Put butter, cocoa, Coke and marshmallows into a small boiler. Simmer until marshmallows are melted. Take off of burner and let it cool off slightly. Add melted mixture to flour and sugar and blend well. Blend in 2 well beaten eggs. Add buttermilk with baking soda in it. Pour in greased and floured pan and bake 45 minutes at 350°. Remove from oven and pour icing on cake while warm.
Combine instant coffee, quick oats and boiling water; set aside and allow to cool. Cream oleo and brown sugar in mixer; add vanilla and eggs, combine flour, cocoa, salt and soda. Stir in by hand. Add coffee and oats mixture and stir together. Bake in 9 x 12-inch pan. Oven temperature is 350° for 50 to 55 minutes.
Dissolve yeast in lukewarm water. Add salt, shortening and honey; stir until dissolved. Add wheat flour and enough white flour to make a soft dough.
Pat sausage into flat rectangle, about 8 x 12-inch. Partially freeze. Make Bisquick dough according to directions on box. Roll out same size as sausage. Place sausage on dough. Roll up jellyroll style. Slice into 1/4-inch slices and place on lightly greased cookie sheet. Bake at 400° for about 10 minutes or until light brown. I make these and freeze. Then slightly and slice to bake.
Mix and cook 20 to 25 minutes at 350°. Makes three 8-inch layers.
Preheat oven to 350°. Generously grease two 9-inch cake pans. Sift flour, soda, cinnamon, nutmeg and salt together; set aside. Combine eggs, oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut and nuts. Stir well. Pour into prepared pans. Bake 55 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Grease skillet and preheat. Brown hamburger and drain. Mix corn meal, eggs, milk and corn. Sprinkle corn in hot skillet. Pour 1/2 of batter in skillet. Add onion, cheese, meat and peppers. Pour remainder on top. Bake at 350° for 45 to 50 minutes.
Cook until boiling raisins and water. Boil 5 minutes. Remove from heat and add sugar, flour, 2 teaspoons lemon juice and margarine. Then add 3 more tablespoons lemon juice. Bake at 425° for 30 to 40 minutes or until golden brown.
Mix tapioca pudding mix and jello mix in a saucepan. Add boiling water, stirring until jello is dissolved. Boil until clear, stirring. Cool. Add mandarin oranges and pineapple. Prepare Dream Whip as directed and fold into mixture. Refrigerate until firm.
Place cabbage in boiling water until wilted, not soft. Mix meat with other ingredients, reserving 1/3 of tomatoes. Place equal amounts of meat mixture in each cabbage leaf. Fold leaves around meat to form rolls. Pour remaining tomatoes over cabbage rolls. Bake at 400° for 1 hour and 15 minutes.
Brown ground beef and drain, add 2 or 3 cans diced tomatoes, sliced green pepper, sliced onion, mushrooms, clove of garlic, black olives, and sliced sausage. Add seasoning salt, Cavender's Greek Seasoning, 3-4 dashes of Worcestershire Sauce, 3-4 dashes of hot sauce; all to cooks desire. Simmer until all onions and peppers are done, then add box of cooked bowtie pasta. Serve with shredded cheddar cheese, parmesan cheese, and garlic bread. You can substitute the sliced sausage with ground sausage, or add both and also can add any left over chicken you may have.
Mix all ingredients well. Pour into greased and floured loaf pans (2). Bake at 350° for 1 hour or until golden brown.
Brown hamburger in iron skillet. Add ingredients, except noodles and cheese, and cook very slow (the longer the better). Cook noodles according to package directions. Add to sauce. Add in cheese.
Cook vegetables and keep warm. Boil chicken breasts until done, approximately 10 minutes. Cut into cubes. Mix all ingredients in a baking dish and warm in oven at 350° or microwave. Serve over rice, toast or muffins.