HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti. Drain. Stir in butter until melted. Add Parmesan cheese and egg. Mix well. Form mixture into crust in a greased pie pan or small cake pan. In a skillet, cook ground beef, onion and green pepper until vegetables are tender. Drain off any grease. Stir in undrained tomatoes, tomato sauce, sugar, oregano and garlic salt. Heat through. Spread tomato mixture over spaghetti crust. Sprinkle Mozzarella cheese and Parmesan cheese on top. Bake, uncovered, at 350° for 30 minutes.
Dissolve marshmallows in warm milk. Add pineapple. Cool. Whip cream. Fold into pineapple mixture. Pour into graham cracker crust. Sprinkle top with crumbs. Cover and refrigerate overnight or several hours. Makes deep dish pie.
Combine sliced strawberries and 3/4 cup sugar. Let stand for 20 minutes or heat slightly to partially dissolve sugar. Melt margarine in a 1 1/2-quart baking dish. Sift together flour and 1 cup sugar. Stir in milk. Some lumps will remain. Pour into baking dish with melted margarine. Add strawberries. Do not stir. Bake 45 minutes at 350°.
Melt margarine in large saucepan. Blend in brown sugar. Add salt. Cook over low heat, stirring constantly 2 minutes. Then add milk and continue stirring until mixture comes to a boil. Remove from heat. Add powdered sugar. Add vanilla; mix well. Spread on cake. If icing gets too thick, add small amount of milk or cream. May add pecans or walnuts if you like.
Mix well. You may roll in small balls or fingers. If rolled in balls, make indenture with thumbs before baking. Fill indent with desired frosting or Hershey Kiss. If rolled in fingers, roll in powdered sugar after baking. Bake at 350 for 8 - 10 minutes or until edges are golden brown. Cool slightly on pan but if using Hershey Kisses put on cookies while hot. Don't frost until they have cooled completely.
Tear bread. Place pieces in greased 13 x 9 x 2-inch baking dish. Brown sausage. Spoon over bread. Sprinkle cheese. Beat together the eggs and milk. Pour over mixture in baking dish. Bake in preheated 350° oven for 35 to 40 minutes. Cheese will rise to top during baking. May be prepared the night before.
Mix all ingredients together and put in an airtight container. Let marinate all day or overnight. Good with other vegetables also.
Pick the greens, removing all dead leaves and large stems. Wash them several times. Place the greens in a large pot along with the bacon, onions, parsley, celery, green pepper and water. Bring to a boil; lower the heat and cook, covered, for 1 to 2 hours until the greens are tender. Drain the greens, reserving the cooking liquid. Discard the bacon. When the greens are cool enough to handle, divide them in half. Coarsely chop half and put the other half through a blender or processor. In the pot, without liquid, saute the scallions, garlic, ham and sausage in the vegetable oil for 10 minutes.
Mix by hand. Bake 30 minutes at 350° in 9 x 13-inch pan. Frost with any chocolate frosting.
Leave a short stem on fresh okra (small pods best). Pack okra into clean quart jars. Into each jar add 1 clove garlic, 1 tablespoon pickling spices, 1 teaspoon dill seed and 1 hot pepper (optional). Mix first 3 ingredients and bring to a boil. Pour hot liquid over okra and seal.
Cook beef in cold water just enough to see it in the bottom. Mash with potato masher or egg beater. Cook till dry. Add oregano, chili powder, l large can tomato sauce, 1/2 bottle Ketchup, 1 large can tomato juice, 1 cup diced onions, or more; salt and pepper to taste, 2 pkg. sloppy Joe Mix. Mix until all is blended. Serve on hot dogs.
In large bowl stir entire can salmon with the liquid. Flake the salmon with fork. Mix eggs or egg whites in bowl. Add bread crumbs and remaining ingredients together. Add these to the salmon. Form patties and shape into cones. Place in Pyrex dish lightly greased. Bake 30 minutes at 350°. Two minutes before baking is complete, add slices of Swiss cheese on top of each croquette.
Cook chicken and tear into small strips when cool. Cut tortillas in small strips. Mix together the onion and the chilies. Mix together the soups and evaporated milk. Grease a 9 x 13 inch pan and spread bottom with a layer of soup mixture, then a layer of chicken, onion and chilies, tortilla strips and cheese; continue ending with cheese. Sprinkle with paprika and cover with foil. Bake at 300° for 1 hour. Serves 12-15.
Spread pecans and coconut on bottom of pan. Prepare cake mix according to package directions. Pour on top of pecans and coconut. Mix cream cheese, confectioners sugar and margarine with mixer. Spoon onto cake mix, leaving 1/2-inch from edge. Bake 50 minutes at 350° in a greased 9 x 13-inch pan.
Preheat oven to 350°. Mix all ingredients (except bread crumbs) together. Place in casserole and top with bread crumbs. Bake 1 hour.
Combine all ingredients in an oiled 13 x 9 baking dish. Bake uncovered at 350° for 45 minutes.
In large saucepan, pour boiling water over sugar, tea bags, cinnamon and allspice. Steep 5 minutes; remove tea bags. Stir in fruit juices; heat. Remove cinnamon sticks. For garnish, float clove-studded lemon cartwheel slices in punch. Makes about 14 cups (twenty-two 5 ounce servings).
Let spaghetti cool before adding rest of ingredients. Make ahead. Serves 8 to 10.
Brown ground beef and pour off fat. Add seasoning mix, tomatoes, dried minced onion and refried beans. Bring to boil. Reduce heat and simmer 10 minutes. Stir occasionally. Thaw tortillas if frozen. Heat at 425° for 3 to 5 minutes. Fill tortillas with filling. Fold and roll. Sprinkle cheese on top. Heat in 325° oven for 10 minutes.
Heat soup, milk and bouillon cubes over medium-low heat. Add grated onion and blend. Let cool and fold in sour cream. Chill well. Sprinkle with chives or onion tops prior to serving. Makes 4 servings.
Cream the oleo and sugar in small mixer bowl; blend in honey and vanilla. Add eggs, one at a time, beating well after each. Combine flour, cocoa and salt; gradually add to creamed mixture. Fold in nuts; pour into greased 9-inch square pan. Bake at 350° for 25 to 30 minutes or until brownie begins to pull away from edge of pan. Cool. Frost with Honey Frosting.
Bring first 3 ingredients to a boil, then add both jellos. Refrigerate until cold and add celery, pimentos and pecans. Prepare Dream Whip and beat in cream cheese until creamy. Combine all ingredients and pour into a 9 x 13-inch Pyrex dish or into a jello mold. Chill until firm.
Combine in large bowl the sugar, oil, eggs, salt and flavorings. Beat well. Then add flour, soda, apples, dates and pecans. Bake in well-greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Pour liquid from salmon into bowl. Add egg, milk, lemon juice and beat well. Add crackers, bread and flour. Let stand a few minutes until bread crumbs are soft. Add onions and salmon. Mix well. Add salt and pepper. Let stand 5 minutes. Shape into balls and deep fry until golden brown.
Cream sugar and butter. Beat in egg, pumpkin and vanilla. Mix in dry ingredients, including nuts, into creamed mixture. Mix until well blended. Pour into 9 x 9 x 2-inch baking pan. Bake at 350° for about 30 to 35 minutes. Frost with Spicy Frosting while still warm, not hot.
Sift sugar, cocoa and salt. Into a large saucepan, add milk. Bring to boil, stirring frequently. Cook to soft boil. Remove from heat; add butter. Cool to lukewarm, then add vanilla. Do not stir after removing from fire until cool, then beat until mixture thickens. Pour into 8 x 8-inch pan.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and let cool on wire racks. Spread with Cream Cheese Icing.
In a 6-quart Dutch oven, over medium heat, in the oil, brown the chicken on both sides. Remove the chicken from the pan.
Cook the broccoli and cauliflower until nearly done. Heat the soups and Cheez Whiz and stir together. Mix all ingredients except onion rings together. Bake at 350° for 20 minutes, adding onions for the last 10 minutes of baking.
Line bottom of a 9 x 13 x 2-inch pan with coarsely chopped nuts. Put on top of nuts, pineapple and chopped cherries. This will not be as thickly covered as the nuts. Cream butter, brown sugar, eggs, flour and vanilla. Mix as any cake. Spoon over fruit and nuts. Cook at 300° for 1 hour. Cut in squares while still hot. Cool. Store in a tightly sealed tin.
Brown ground beef and onion in skillet. Drain excess grease. Mix together the salt, pepper, oregano, dry mustard and thyme. Add to the beef mixture. Mix well. Pour the tomato juice over the beef mixture and add the broken uncooked spaghetti. Press spaghetti under juice with spoon. Cover and cook over medium heat approximately 25 to 30 minutes or until juice is cooked up.
In colander, rinse chicken; salt and pepper and let stand to drain. In plastic bag, combine flour, salt, pepper and baking powder. Shake chicken in mixture until well coated. Refrigerate for 6 hours; put 1-inch of cooking oil in skillet. Cook on medium to high heat.
Mix all together and bake in casserole dish at 350° for 30 to 45 minutes.
Cook sugar, vinegar and egg until thick. Stir in cream cheese, onion and pepper. Beat until creamy.
Put margarine and squash in pan (no water). Cook until almost tender (6 to 8 minutes). Add salt and pepper to taste. Stir in egg and cheese. Put in casserole dish. Crush potato chips. Put on top of squash mixture. Cook at 350° for 30 minutes.
Arrange fish fillets in a single layer in a nonstick baking dish. Combine all remaining ingredients, except paprika and parsley. Spread over fish. Bake in preheated 375° oven for 10 to 15 minutes, just until the fish flakes easily. Sprinkle liberally with paprika and serve. Makes 8 servings.
Mix flour and salt together in bowl, making a well in center. Mix oil and milk together, then pour into well in flour mixture. Stir with fork until all flour is mixed in. Split dough in half. Roll out half at a time between 2 sheets of waxed paper. Peel off top sheet of waxed paper and invert pie plate over crust. Turn over and peel paper off.
Bring mixture to a boil and thicken with cornstarch thickening. Great to serve warm over gingerbread.
Mix together; place in baking pan and bake at 350° for 15 to 20 minutes, stirring every 2 to 3 minutes. Be careful not to burn.
Combine cabbage, pepper and onion. Then in a saucepan bring dressing ingredients to a boil, then pour over cabbage mix. Cool, cover and refrigerate. Gets better with age. Great on foot long Coney Islands.
Mix 1/4 cup tomato soup with ground beef, uncooked rice, egg (beaten), onion, parsley and salt. Shape into balls about 1/2-inch in diameter. Brown in 2 tablespoons shortening with 1 small clove in skillet. Blend in rest of soup and 1 cup of water. Cover; simmer about 40 minutes or until rice is tender, stirring occasionally.
In a 3 or 4-quart pan, saute onions and garlic in oil until the onions are translucent. Add tomatoes, chicken stock, tomato juice and water. Season with chili powder, cumin and salt to taste. Cover and simmer 45 to 60 minutes. Just before serving, bring liquid to a boil. Add tortillas and cheese. Cover, remove from heat and let sit 3 to 5 minutes. Serve immediately. Yield: 6 servings.
Cream butter and sugar. Mix in egg and vanilla. Stir in pancake mix and chocolate chips. Bake 15 minutes at 375°.
Cream 3 cheeses together in mixer. Add drained shrimp and all other ingredients and beat until evenly mixed. Divide mixture in half and form each into a ball with hands. Roll completely in pecan gems. Wrap in foil and chill.
Mix mints, marshmallows and pineapple. Sprinkle jello and mix. Leave in refrigerator overnight. Add Cool Whip and freeze.
Put olive oil in stew pot. Place chicken in pot, brown the chicken lightly. Add oregano, adobo seasoning and Sason seasoning. Simmer for 5 minutes. Add salad olives, bay leaves, onions, garlic, potatoes, and carrots. Simmer for 10 minutes. Add tomato sauce. Cover and cook until done.
Boil for 15 minutes. Add 2 small boxes or 1 large box orange jello. Put in jar and seal with paraffin wax.
Mix all ingredients; blend well but do not overbeat. Bake in greased 8 x 16-inch pan at 350° for 45 minutes.
Brown ground beef and onion in skillet. Drain off grease. Add tomato soup and ground beef; mix together. Put in 2-quart casserole dish. Put green beans on top of beef.
In saucepan, cook onion in butter until tender. Stir in soup and milk. Heat; stir occasionally. Makes about 2 cups. Serve over cooked meats, chicken or vegetables.
Combine dry ingredients. Beat eggs. Add oil, sugars and maple flavoring. Beat until thick and foamy. Add flour mixture; stir just until blended. Stir in zucchini. Divide mixture evenly between two 5 x 7-inch loaf pans. Sprinkle 1/2 cup sesame seed over top. Bake at 350° for about 1 hour. Test with toothpick. Cool in pans for 10 minutes. Turn out onto racks to finish cooling.
Add shortening to flour and salt, blend well. Put egg in liquid measuring cup and beat well. Add vinegar and enough water to fill cup to 3/4 full. Add to flour mixture and mix well. Makes 3 shells.
Place 2 tablespoons of whole wheat flour in a cup with 1/4 tablespoon of baking powder and 1 pinch of salt. Add 1 tablespoon of chopped walnuts and stir. Add 1 tablespoon of honey and 1/2 of a beaten egg and 1 tablespoon of milk. Add 1/2 tablespoon of oil and stir all of the ingredients and when finished stirring, place it in a pan and cover and bake at 300° for about 10 minutes.
Mix all ingredients (except nuts) well. Add nuts last. Line 4 (1 pound) coffee cans with wax paper. Spray cans with Baker's Joy or grease them before lining with wax paper. Pour each can 3/4 full. Bake at 350° for one hour.
Mix all ingredients together. Form into a ball (2 small or 1 large). Crush the nuts. Roll cheese ball into nuts. Place ball in refrigerator for a few hours.
Preheat oven to 325°. Dissolve bouillon cube in 1/2 cup hot water. Split tenderloin lengthways; do not cut all the way through. Set aside. Mix all other ingredients together well. Stuff tenderloin with mixture. Wrap stuffed tenderloin with strips of bacon, securing ends with toothpicks. Place in baking dish. Cover tightly with foil. Bake at 325° for 1 1/2 hours. Place on hot grill and grill for 30 to 40 minutes. Slice crossways. Serve hot with your favorite gravy or dry as desired. Makes 6 servings. Preparation time: 2:00.
Brown ground beef and onion in large pot. Add remaining ingredients. (Don't drain juices.) Heat until hot. Serve with tortilla chips.
Stir. Pour into gallon ice cream freezer and add whole milk to line. Freeze in ice cream freezer as usual until frozen.
Mix all ingredients together well with electric mixer (2 to 3 minutes). Pour into well-greased Bundt pan (can use Pam spray) and bake at 350° for 50 to 55 minutes. Cool in pan 10 to 15 minutes and turn out onto cooling rack. Allow cake to fully cool. Drizzle melted frosting ingredients over top of cake.
Spread out bread cubes evenly in a 9 x 13-inch pan. In saucepan, melt margarine. Add the package mix and garlic. Mix well. Drizzle mixture evenly over bread cubes. Sprinkle with Parmesan cheese and parsley. Toss to coat and combine. Bake in 350° oven for 20 to 30 minutes. Stir once during baking. Let cool until crisp. Store in airtight container.
Mix ground beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties each about 3/4-inch thick. Cook patties in a 10-inch skillet over medium heat, turning occasionally, until brown, about 10 minutes. Drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is done, about 10 minutes. Remove patties. Keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties. Makes 4 servings.
Mix first 5 ingredients together (add more chicken to taste). Put mixture in a large pot and bring to a boil. Cover and simmer 7 minutes, until rice is tender. Serve over noodles.
Cream butter with sugar. Beat in eggs. Sift flour with baking powder; add flour mixture to butter sugar mixture. Chill 2 hours before rolling. Cook at 350° for 10 minutes.
Roll out dough into a large rectangle, approximately 12 x 15-inch. Layer pepperoni and then cheese on top of dough. Sprinkle with oregano and basil. Roll up, beginning at wide edge. Pinch edge of dough into roll and seal well. Lightly grease dough roll and then sprinkle with garlic parsley salt. Place on a greased cookie sheet and bake at 350° for 45 minutes or until dough is golden brown. Cut into 1/2-inch slices before serving.
Mix all ingredients in a large saucepan. Cook over medium heat, stirring constantly, until the ingredients form a soft ball. Remove from heat and work with hands until smooth and even. Divide and mix in desired food coloring. Store in airtight containers.
Brown 1/2 cup white sugar in heavy skillet. Combine the other sugar, flour, egg yolk, milk, butter and vanilla in double boiler and heat. Pour caramelized sugar into mixture, stirring until smooth and thick. Pour into baked pie shell. Make meringue with 3 egg whites and 3 tablespoons sugar and brown.
Place all the ingredients into a crock-pot and cook on low for 7 hours. Makes great sandwiches.
Pour over meat and vegetables. Cover pan and bake at 300° for 4 hours. Dont' peek.
Mix first 3 ingredients and chill until just set. Mix together next 3 ingredients; press into bottom of 9 x 13-inch pan. Bake at 450° for 10 minutes. Cool. Mix cream cheese and sugar; fold in Cool Whip. Spread over pretzel crust. Next spread Jell-O mix over this; chill until Jell-O is completely set.
Cream butter and sugar. Add eggs and beat until fluffy. Sift flour, salt, baking powder, baking soda and nutmeg together and mix with the first 3 ingredients. Then add the yogurt or buttermilk and pears and vanilla. Mix all. Pour in greased 5 x 9 x 3-inch pan. Bake 1 hour in 350° oven. Makes 1 loaf.
Mix all ingredients, except graham crackers. Crunch graham crackers on wax paper and roll balls in the crumbs. Refrigerate.
Cook turkey until brown. Add seasoning mix and onions, then tomatoes and remaining ingredients. Cook 30 minutes.
Mix together preserves, soup mix and dressing. Pour over chicken and bake in casserole dish for 1 hour at 350°. Serves 8.
Press dough from 1 package rolls on ungreased cookie sheet into a 9 x 12-inch rectangle. Bake in 350° oven 10 to 15 minutes. Repeat with other package of rolls. Cool completely.
Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs. Stir in oats and nuts. Add milk; mix until just moistened. On lightly floured surface, roll dough to circle, 1/2-inch. Cut into 10 wedges; place on greased cookie sheet. Bake at 425° for 12 to 15 minutes. Cream margarine and honey until light and fluffy. Serve with warm scones. Makes 10 scones.
Cut up onions and bell peppers and mix together. Add corn and mix well. Add mayonnaise and sour cream and mix well. Add chopped tomatoes. Peel tomatoes and fold in.
Layer the eggplant slices in a large colander, sprinkle both sides of each layer lightly with salt. Put a plate on top so it rests on the eggplant and put something heavy on the plate. Put the colander over a shallow bowl and let stand 1-2 hours to drain the excess moisture.
Pick over crab to remove any shells. Blend with milk, parsley, salt, bread crumbs, eggs and Worcestershire sauce. Form into cakes and fry in butter on all sides. Serve with lemon wedge and tartar sauce.
Spread softened ice cream onto bottom of crust; freeze until firm. Spread fudge sauce evenly over ice cream. Cover with Cool Whip. Freeze 4 hours or until firm. Let stand approximately 30 minutes before serving. Spread fudge sauce on top of Cool Whip, if you wish.
Combine beans, broth, garlic and 1/2 of the onion in large pot. Bring to a boil; then simmer for 3 hours or more, adding more broth if needed. In skillet heat oil, saute remaining onion; add chilies and seasonings cook thoroughly. Pour into bean mixture and add chicken, simmer for an additional hour. Serves 8 to 10. Top with grated cheese, salsa and sour cream.
Season crawfish tails with salt and pepper and set aside. Melt oleo in heavy pot. Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly. Add crawfish fat, 1 1/2 cups water and crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve cornstarch into 1/2 cup of water; add mixture. Add onion tops and parsley; cook another 10 minutes. Let set a few minutes. Serve over cooked rice. Serves 4.
In a 10-quart soup pot, fill with water to 8 quarts. Simmer all ingredients (except potatoes, mixed vegetables and crabmeat) about 2 hours. Add potatoes and mixed vegetables. Cook until tender. Add crabmeat. Enjoy!
Bring butter and water to a rolling boil. Beat the remaining ingredients in mixer, then add boiled mixture. Beat well. Pour in a cooking pan with side. Bake 20 to 25 minutes at 350°. Can use a sheet cake pan.
Mix all ingredients together until onions are sauteed, about 5 minutes. Place onions in a food processor or blender. Add corn and 1/2 cup of milk and process until smooth. Pour mixture into a large saucepan and add remaining milk. Heat very gently for about 5 minutes. Don't boil. Serve hot, garnished with pepper slivers.
Mix all ingredients together; store in a tightly covered container. To serve, use 1 to 2 teaspoons mix per cup.
Mash cheese and Crisco; cream well. Add flour and salt. Mix well. Roll into small balls. Chill 1 hour. Place on ungreased cookie sheet. Bake at 450° for 10 minutes. Balls will flatten as they cook.
Remove pits from cherries, reserve juice. Drain juice from pineapple, combine with cherry juice and bring to a boil. Pour over jello, stir until dissolved. Add no water, stir in cherries, pineapple, nuts, cream cheese and Coca-Cola. Chill until set.
Sift the flour once; add baking powder, soda, salt and spices and sift together three times. Cream butter thoroughly. Add sugar and cream together until light and fluffy. Add egg, raisins and nuts and beat well. Add flour mixture alternately with applesauce a small amount at a time. Bake in a greased loaf pan at 350° for 1 hour or until done.
Cook broccoli until still crisp. Heap upon a platter. Cover with sauce consisting of mayonnaise, prepared mustard and vinegar.
Peel apples and cut into chunks or thick slices. (To keep from darkening, apples can be placed in a bowl of saltwater after they are sliced.) Place sugar, water and several red hots in heavy saucepan; stir well and simmer. Add generous sprinkle of cinnamon and enough food coloring to make the solution bright red. Add part of the apples (drained, if they have been soaked) and cook until tender. Remove and continue with the remainder. Then cook the syrup until thickened and pour over apples in casserole or dish and chill. They keep well in the refrigerator.
Grease baking dish. Put chicken in bottom of dish. Mix soups, broth and vegetables. Pour over chicken. Top with crust.
Preheat oven to 450°. In large bowl, combine flour, baking powder, salt and paprika. With pastry blender, cut in butter and shortening until coarse crumbs. Stir cheese, chiles and milk into flour mixture until ingredients are blended and forms a soft dough. Turn out onto lightly floured board. With lightly floured hands, pat dough into a 10 x 4-inch rectangle. With floured knife, cut rectangle lengthwise in half. Cut each half crosswise into five 2-inch squares. Cut each square diagonally in half to make 20 triangles. Place biscuits on ungreased cookie sheet. Bake 13 to 15 minutes until golden. Serve warm.
Rinse and drain chicken. Mix together on a plate, bread crumbs and spices. Pour 1/2 bottle of dressing on a plate. Dip chicken in dressing and then into bread crumbs. Turn to coat both sides. Place on a shallow baking dish and cover with foil. Bake at 350- 400 degrees for approximately 1 1/2 hours. Uncover the last 15 minutes to brown.
Beat eggs, mix other ingredients with the eggs. Put in greased iron skillet at 325° for 25 to 30 minutes.