HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make squares with pressed beef. Spread softened cream cheese over beef and make a roll of olives sliced down at bottom. Roll like jelly roll. Slice and serve on Ritz crackers.
Sift 1 cup sugar, flour, salt, soda and spices together into ungreased 8 x 8-inch pan. Level mixture off, make three holes in it with a spoon. Put vanilla in one, oil in second and vinegar in third hole. Pour sour cream over; mix well until flour disappears. Mix last 3 ingredients; sprinkle over batter in pan. Bake at 350° for 40 to 45 minutes or until cake springs back when touched.
Mix together the nuts, flour and oleo and press into an oblong cake pan. Bake for 20 minutes at 350°. Cool.
Cream shortening and sugar; add eggs and mix well. Add jam and buttermilk alternating with flour and soda. Add fruit and nuts last. Stir well. Bake in three greased and floured 9-inch pans for 30 to 40 minutes at 350°. Frost with filling for jam cake.
Bring water to a boil. Add spinach. Reduce heat and simmer, covered, about 5 minutes until spinach is wilted. Drain well and set aside.
Cook manicotti according to directions. Set aside. In a large skillet, saute onion in oil until tender. Remove from heat. Add ham, mushrooms, half of the Swiss cheese and Parmesan. Set aside. In a saucepan saute green peppers in butter until tender. Stir in flour until combined. Add milk and cook until thick and bubbly. Mix a quarter of the sauce into ham mixture. Stuff shells with about 1/3 cup of filling each. Place in greased 11 x 7 x 2-inch baking dish. Top with remaining sauce; sprinkle with paprika. Cover and bake at 350° for 30 minutes or until heated thoroughly. Sprinkle with parsley and remaining Swiss cheese before serving. Yields 8 servings.
Steam vegetable. In casserole dish, spread eggplant or squash. Sprinkle with black pepper. Sprinkle crumbled cornflakes over vegetable. Add grated cheese. Spreads undiluted mushroom soup. Bake at 350° for 30 minutes. No salt!
Mix altogether and pour into ungreased 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes.
Cook macaroni according to package directions. Drain macaroni and return it to saucepan. Mix cheese powder and milk with macaroni. In a skillet saute onions and mushrooms until onions are tender. Add mushrooms and onion to macaroni mixture. Stir in chicken. Cook on medium heat until mixture is warm. Add sour cream, parsley and black pepper to taste. Serve immediately.
Mix sugar, oleo, salt, eggs and vanilla. Add coconut, pecans and raisins. Pour into unbaked pie shell. Bake at 325° for 35 to 40 minutes. Bake, slice and eat!
Heat oven to 450°. Generously spray roasting pan with nonstick cooking spray. Place tenderloins in spray coated pan. Insert meat thermometer into thickest part on one tenderloin. Place carrots, potatoes and onion around tenderloins. Drizzle oil evenly over meat and vegetables. Sprinkle with rosemary, sage and pepper. Bake uncovered at 450° for 30 to 40 minutes until meat thermometer registers 165° and vegetables are tender, stirring vegetables occasionally. Yield: 8 servings.
Separate crescent rolls. Mix remaining ingredients. Spoon onto wide end of crescent. Roll up. Bake on ungreased cookie sheet at 375° for 15 to 20 minutes or until golden brown.
In a large pan, bring the first 3 ingredients to a boil (250° on candy thermometer). Add peanuts and butter. Boil to 300° on candy thermometer. Remove from fire and add soda. Stir thoroughly and pour quickly without using a spoon to spread onto well-greased cookie sheet. Let cool, then break into pieces. This recipe may be cut in half.
Preheat oven to 350°. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, ReaLemon and rind. Pour into crust.
Add water, cornstarch and sugar together and cook until thick. Then add Jell-O. Set aside until cool and slightly jelled. Put into refrigerator until cold. Then add sliced strawberries. Pour into a baked pie shell. Makes one large or two small pies.
Chop cabbage; cut off corn. Chop onions and peppers. Add other ingredients and mix well. Simmer for about 25 minutes, stirring constantly. Makes 9 pints.
Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture. Melt shortening in large skillet or Dutch oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with gravy. Makes 4 to 6 servings.
In a skillet, pour 1/4-inch or less of vegetable oil and heat. Cut tortilla shells into pie shaped wedges. Add to the hot oil and fry until crisp. Remove and drain well. Sprinkle with powdered sugar and serve with small bowl of honey or syrup.
Cook and drain squash; add carrot, onion, sour cream and chicken soup. In another pan melt butter and add stuffing mix. In a casserole dish, place 1/2 stuffing mix on bottom and pour over with squash mix. Sprinkle rest of stuffing on top. Bake for 25 to 30 minutes in a 350° oven.
Soak corn tortillas in boiling chicken soup or broth until just wilted. Line baking dish with them and let them come up over sides. Layer the rest of the ingredients in dish in order listed. Bake at 375° for 45 minutes. Good served with tossed green salad with avocados and chives and buttered French bread. Serves 6.
Prepare macaroni according to package directions. Drain. In medium bowl, blend milk and egg. Add macaroni and mix well. Spread evenly into greased 10 x 15-inch baking dish. Spoon spaghetti sauce over macaroni mixture. Top with remaining ingredients. Top with cheese. Bake at 350° until hot and macaroni is set, about 30 minutes. Let stand 5 minutes before serving. Serves 8 to 10.
Mix all ingredients. Store in tight container. When serving, use 1/2 cup mix (slightly more if marshmallows were added) in cup; add hot water.
Soften cream cheese. Blend in orange gelatin, creaming and mixing thoroughly. Continuously stirring, add hot water. Cool 5 minutes. Add undrained can of pineapple, chopped pecans and quartered cherries. Pour from mixing bowl into wax paper lined flat pan. Serve, cut into squares.
Beat egg slightly; add milk, dates, pineapple and salad oil. Stir. Add flour, baking powder, salt and sugar. Stir just to moisten, do not beat. Pour into greased 9 1/2 x 5 1/2 x 3-inch loaf pan. Bake at 350° about 1 hour. Cool 5 minutes. Remove from pan and cool on rack. Wrap in wax paper and keep overnight before slicing.
Preheat oven to 350°. Melt 1/2 cup butter and pour into a 9 x 12-inch pan. Add 1/2 the package of hash browns. In a separate bowl, mix soup, sour cream, milk and onions. Pour half of this mix over the hash browns. Sprinkle 1 cup cheese on top. Sprinkle rest of hash browns on and pour rest of mix on top. Sprinkle rest of cheese on top, then cover with crushed corn flakes. Pour 2 tablespoons melted butter over top and bake for 55 to 60 minutes.
Mix and bake at 350° for 30 minutes. Mix cooked crisp crumbled bacon on top.
Cook garlic in hot oil and butter for about 30 seconds. Add basil. Cook for 1 more minute. Add wine. Simmer for 5 minutes. Stir in crabmeat and soy sauce. Serve atop hot pasta.
Combine sugar, water, cream of tartar and salt in 2-cup glass measure. Microwave 4 to 5 minutes on Medium-high or until mixture boils. Beat 2 egg whites in small mixer bowl until soft peaks form. Gradually pour in hot syrup; beat about 5 minutes or until thick and fluffy. Blend in vanilla. Frosts a 12 x 7-inch or two 9-inch layers.
Put water in a pan. Add chicken and gently boil until tender. Remove chicken from water and cool.
Combine in large bowl. Beat at high speed until thick and light colored, 6 to 8 minutes. Whip 1/2 cup cream until thick. Fold gently into berry mixture. Put in graham cracker crust. Freeze.
Combine crumbs and butter. Press firmly into a 9-inch pie shell pan. Bake 8 minutes to 375°.
Combine bacon, onion, and green pepper in 4-cup measure. Cover with paper towel and cook by microwave for 4 minutes, stirring once. Remove from microwave; pour off fat. Mix in salt, Worcestershire and cream cheese. Wash and dry mushrooms. Remove stems. Chop stems and add to bacon mixture. Fill mushrooms. In 2-cup measure, heat bread crumbs and butter in microwave for 1 minute; stir until well mixed. Press buttered crumbs on top of stuffed mushrooms. place half the mushrooms in 6 x 10 inch baking dish, filling side up. Add 1/4 cup hot water to baking dish and cook 2 minutes. Repeat with remaining mushrooms. Makes about 50.
Combine chocolate wafer crumbs and melted butter; stir well. Press into bottom and sides of a greased 9-inch pie plate. Bake at 350° for 6 to 8 minutes. Let cool completely. Cut 3 mint candies diagonally in half; set aside. Reserve 10 whole candies for garnish. Chop remaining candies; set aside.
Mix first 4 ingredients (best to let the cream cheese set at room temperature to get soft). Season with Tony's and garlic powder to taste. Chill. Serve with chips.
Add all ingredients except eggs. Beat eggs and add to mixture. Mixture will be thin. Drop from tablespoons into hot fat in skillet. Brown on both sides.
Season the steaks with mustard, pepper, cumin and vinegar; let stand. In a frying pan, heat the oil and saute the tomatoes, onion, garlic and oregano; add salt. In a large frying pan, heat oil and saute the steaks until browned on both sides. Add the sauce and cook covered 10 minutes over low heat. Makes 8 servings.
Brown onion and ground beef. Add salt and pepper. Place half of shredded cabbage in casserole dish. pour browned beef and onion over cabbage layer. Put remaining cabbage on top of meat. Cover with tomato soup. Cover and bake for 45 minutes to 1 hour at 350 degrees.
Combine ingredients in bowl. Store in refrigerator. Makes 16 tablespoons. Serve with sliced apples.
Cook beef until tender. Add carrots after beef is tender, along with the rest of the ingredients. Simmer until all added ingredients are done. Salt and pepper to taste.
Mix mustard, salt, sugar and vinegar. Add onion juice, mixing well. Slowly add oil, beating until thick. Add poppy seeds. Refrigerate.
Cream shortening and sugar. Add eggs, one at a time. Beat well. Add flavoring. Add flour. Beat well. Pour into a greased tube pan. Start in cold oven. Bake 60 to 90 minutes at 300°.
Dissolve cornstarch in milk. Cook first 5 ingredients 2 minutes after it begins to boil. Cool. Add vanilla and nuts if you wish. Pour into greased pan.
Cream butter and sugar. Add salt and flour. Chill dough. Roll in 1-inch balls and roll balls in sugar. Stamp with cookie stamp. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Beat egg yolks and sugar. Add remaining ingredients, except egg whites and mix well. Beat egg whites until stiff and fold into batter. Pour into 2 pie shells and bake at 300° for 3/4 to 1 hour.
Combine in a saucepan soup, cream cheese and onion until the cheese melts. Mix gelatine in 1/2 cup of hot water and add to cheese mixture; blend. Add tuna, celery and mayonnaise. Mix well; pour into jello mold (rub inside of mold lightly with oil). Chill until set. Serve with crackers.
Blend Crisco and sugar; spread over bottom of 8-inch skillet. Place pineapple on sugar. Combine ham, eggs, bread crumbs, mustard, onion and salt. Pack in skillet over sugar and pineapple. Cover and cook over very low heat for 25 to 30 minutes. Turn out on a large plate.
Slice the onion and cucumber thinly. Mix remaining ingredients together and add to the cucumber and onion. Refrigerate at least 15 minutes before serving to blend the flavors.
Brown hamburger meat with potato masher. Add chili powder, hot water, tomatoes and your canned beans. Cook between low and medium heat for less than 30 minutes.
In a small mixing bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator. Bring to room temperature before serving. Yield: about 1/2 cup.
Dissolve jello in hot water; stir to dissolve. Add the cold water and allow to jell partially. Put cranberries and orange through a food chopper. Add sugar and mix well. When jello is partially set, fold in the cranberry and orange mixture, pineapple and pecans. Pour into a large mold and refrigerate. Serves 20.
Bring to a rolling boil and boil 6 minutes, stirring constantly evaporated milk and sugar.
In 2-quart baking dish (11 x 7-inch), spread 1 cup sauce. Top with 3 dry noodles, Ricotta cheese, 1 cup Mozzarella cheese, Parmesan cheese and 1 cup sauce. Top with remaining dry noodles and sauce; cover. Bake at 375° for 1 hour. Top with remaining Mozzarella cheese. Let stand 5 minutes. Serves 6.
Dissolve jello in 1 cup of boiling water. Cool. Add applesauce and thawed raspberries. Refrigerate.
Chop onion and tomato. Slice okra. Boil water; season chicken with salt and cayenne and brown. Remove chicken and add flour to broth; add onions and brown. Add tomato and cook a few minutes. Add water, ham hocks, chicken (cut up) and bay leaf. Simmer until tender. Add crayfish and okra and bring to a boil for 10 minutes. Stir in file. Serve with rice.
Crust: Mix oleo, flour, pecans and sugar. Press in 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Combine brown sugar, walnuts, butter and cinnamon in a small bowl. Unroll dough onto work surface and divide into crescents. Divide brown sugar mixture onto wide ends of crescent, spreading to within 1-inch of the point. Starting with wide end of each crescent, roll up loosely and shape into crescent. Place 1-inch apart on baking sheet. Bake rolls until golden, 15 to 20 minutes. Cool for 10 minutes on wire rack. Combine confectioners sugar and water and drizzle over warm rolls.
Dice the bacon; cook in a skillet until golden brown and crisp. Spoon the bacon from the fat. Add the chopped cabbage to the bacon fat; reduce the heat and toss the cabbage until just tender, about 10 minutes. Add lemon juice and seasonings to taste. Turn into a warm serving dish. Garnish with bacon.
Mix powdered sugar and margarine. Stir in vanilla and milk gradually; beat until frosting is smooth and of spreading consistency.
Preheat oven to 375°. Combine margarine, dill and beans. Fold in ravioli gently. Spoon mixture into 1 1/2-quart casserole. Spread Swiss cheese with mustard. Place mustard side down on ravioli mixture. Bake at 375° for 30 minutes. Serves four to six.
Put all ingredients in boiler; stir until comes to a boil (on medium heat). Stir and let boil for 3 minutes. Remove from heat; beat 8 to 10 minutes. Pour onto buttered dish.
Make cake batter with first 8 ingredients. Cut candies in pieces and dredge in 1 cup flour (this is extra flour, 4 cups in all). Combine two mixtures and add nuts; mix in hands. Cover bottom of pan with 2 thicknesses of brown paper, greased and floured. Bake at 275° for 1 1/4 to 1 1/2 hours.
Blend the shortening and sugar until creamy. Sift dry ingredients together. Add to the shortening mixture. Blend well; add mashed bananas, lemon juice and nuts. Bake in well-greased No. 2 tin can (large size). Fill cans 1/2 full. Bake in 350° oven for about 50 minutes. Do not try to cut until cool.
Saute beef, onion and celery. Add rest of ingredients except water. Bring to boil; add water as needed. Barley expands and absorbs water as it cooks. Turn into shallow large roasting pan (4-quart). Cover with foil. Bake 1 hour or longer until barley is tender. Check and stir occasionally, adding water as needed.
Mix all ingredients in glass baking dish and place chicken in mixture. Bake at 350° for 1 hour, uncovered.
Cook unpeeled potatoes in boiling, salted water until tender (do not overcook). Drain and refrigerate, covered, overnight.
Drain blueberries; using this liquid add enough water to make 2 cups liquid. Bring to a boil. Add jello, mixing well. Add 1 1/2 cups cold water, pineapple with juice and blueberries. Pour into mold and congeal until firm. Mix Cool Whip and cream cheese, beating until smooth. Spread on top of jello mixture.
Place bananas in blender and puree. Add milk, cream, maple syrup, rum and lime juice. Continue blending until well mixed and frothy. Pour into tall stemmed glasses and decorate with orange slices. Serves 4.
Peel, dice and cook potatoes until tender. Drain off excess water. Add diced eggs, salt, pepper, mayonnaise, mustard, and onions if desired. Mix well. Potato salad can be served hot, but is just as good served cold.
Soak strips of deer meat 2 hours. Preheat oven to 400°. Turn oven to warm and put strips of meat on cheesecloth in oven for 6 hours or longer.
They keep longer if you store them in the refrigerator in paper bags. Do not remove the outside leaves until ready to use.
Cook macaroni, drain and add remaining ingredients to macaroni; mix well. Spoon into lightly greased 3-quart baking dish. Cover and refrigerate overnight or several hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Bake, uncovered, at 350° for 45 minutes. Yields 6 to 8 servings.
Mix Bisquick and water; beat 20 strokes. Turn onto floured surface; knead 60 times or until not sticky. Press in pan; pinch edge.
Arrange peppers in microproof pie plate. Combine remaining ingredients, except tomato sauce and cheese; blend well. Stuff meat mixture in peppers. Pour tomato sauce over peppers. Cover with plastic wrap; cook on High 18 to 20 minutes, or until peppers are tender and beef is done. Remove plastic wrap; top each pepper with cheese. Return plastic wrap. Let stand 10 minutes before serving.
In large shallow baking pan, stir together popcorn, walnuts, pecans and peanuts. Set aside. In heavy 1 1/2-quart saucepan stir together brown sugar, margarine, corn syrup and salt. Stir constantly, bring to a boil over medium heat and boil 5 minutes. Remove from heat, stir in vanilla. Pour over popcorn mixture, stirring to coat well. Bake in 250° oven for 1 hour, stirring every 15 minutes. Cool, stirring occasionally, to prevent sticking. Store in tightly covered container. Makes 1 3/4 pounds.
Using frozen bread dough, let dough thaw and rise until almost double in size. Punch down and shape into a ball. Place in a well-greased 12-inch cast-iron skillet. Do not grease the top half of pan. With greased fingertips, smooth the dough around the bottom and up the sides of the pan. Spoon pizza sauce on the dough. Layer toppings. Cover with cheese. Bake at 400° for 30 to 35 minutes. Cut and serve.
Beat together Miracle Whip and water. Add dry ingredients and mix well. Add vanilla and beat. Bake at 350 degrees.
In a 9 x 13-inch pan, put the cracker crumbs. Dissolve the marshmallows in the milk on low heat. Let cool, then add to the pineapple and Cool Whip. Pour over the graham cracker crumbs, sprinkle cracker crumbs on top. Let cool.
Let all items set at room temperature. In bowl, mix cheese and eggs; in different bowl, mix milk and fruit (drain fruit). Combine mixtures, then put the juice from the two lemons. Brown pie crust to your liking; let cool and pour filling in. Let set in icebox 6 to 7 hours, then serve.
Brown burger in frying pan, then add the sloppy joe mix, tomato sauce, oregano, salt and pepper. Simmer for 10 min. Cover the bottom of a 9 x 13-inch pan with 1 pkg. of the crescent rolls. Put meat mixture over the top. Sprinkle with the 2 cheeses. Top this with the other package of crescent rolls (I roll mine between 2 pieces of waxed paper). Bake at 350 degrees for 25 min. uncovered.
Brown meat quickly in olive oil. Transfer meat to bowl. Saute onion, green pepper and garlic in same pan. Stir in beef, tomatoes and spices. Heat to boiling. Stir occasionally. Reduce heat, cover, add 1/4 cup water and cook 2 hours, stirring occasionally. Uncover and cook 45 minutes longer. Stir in beans and heat about 5 minutes. Put in bowls; sprinkle with cheese and Fritos.
Put flour in bag and shake. Place bag in 9x13 or larger pan. Season chicken with spices and place in bag. Throw in the vegetables. Mix the soups together, add a little milk, 1/4 cup if desired and pour over chicken. Tie bag and cut 5 or 6 slits in the top of the bag. Bake at 350° for 1 1/2 hours or until done.
Mix cake mix, butter and oats until crumbly. Press 1/2 of mixture into greased 9 x 13-inch pan. Mix jam with water and spread on top of first layer. Press second 1/2 of mixture on top of jam layer. Bake at 375° for 20 minutes. Cool and cut into bars.
Saute onion in butter in large heavy saucepan until tender. Add cabbage; cook and stir until softened. Add remaining ingredients. Bring to boil. Cover and simmer about 1 1/4 hours, or until very tender. Makes about 4 1/2 cups or 8 servings.
Preheat oven to 250°. Line 2 baking sheets with aluminum foil and set aside.
Make up the powdered drinks and the lemonade according to directions, except scant the water slightly (to compensate for melting ice). Combine all of the ingredients. Some of the punch may be frozen in ring molds to be used in the punch bowl.
Mix margarine and graham cracker crumbs. Press in 9 x 13-inch pan or dish. Mix eggs, margarine and powdered sugar. Let stand for 10 minutes. Smooth over graham cracker crust. Slice bananas on top. Add pineapple by sprinkling over bananas. Spread Cool Whip on top.
Heat oil in saut pan over medium heat. Add shrimp, then add garlic; saut 10 seconds. Add basil and wine; cook until almost all wine has evaporated. Add cream; cook until liquid is reduced by half. Add lemon juice. Turn heat very low. Add butter. Cook until butter melts; do not let boil. Add salt and pepper to taste. Garnish with basil leaves. Serve with pasta or a good bread to soak up the sauce. Yield 4 servings.
Mix all ingredients in order listed. Bake in greased pan at 350° for 50 minutes or until done.
Boil sugar, milk and butter together for 6 minutes. Add chocolate, chips and Marshmallow Creme. Beat until streaks of Marshmallow Creme no longer show. Pour into buttered pan. Cut into squares when cool.
Preheat oven to 350°. Grease and flour tube pan. Set aside. Combine eggs and water. Add all ingredients except corn syrup. Pour into tube pan. Bake at 350° for 75 to 80 minutes. Cool for 30 minutes. Glaze with warm corn syrup. Will make 3 small loaves. Bake for 75 minutes.
Dissolve baking soda in buttermilk; set aside. Cream sugar, butter and eggs together. Break nuts up, cut candy and dates up and mix with 1 cup flour. Add this to sugar, butter and egg mixture. Add buttermilk and remaining flour. Cook in slow oven, 325° in angel food cake pan for 1 1/2 hours.
Wash broccoli and trim. Peel stems and cut into 2-inch lengths. Separate florets by cutting halves or quarters, so they are of uniform size. Blanch (parboil about 10 minutes for stems, less for florets). Plunge into cold water for about 3 minutes to set the color and texture. Saute onion and garlic in oil. Add drained broccoli and cook gently until tender-crisp. This will take only a few minutes. Season with pepper and lemon juice. Serve at once.
Thaw spinach and drain well. Add celery, onion and chopped eggs to spinach. In smaller bowl, put mayonnaise, horseradish, vinegar, Tabasco sauce and salt. Mix well. Pour over spinach mixture. Add cheese and mix well. Best if made day before using.
Cream butter and cream cheese. Sift flour and baking powder; add to creamed mixture. Chill dough 2 to 3 hours.
Mix everything together except Rice Krispies. Just stir Rice Krispies through the mixture. Drop by spoon onto greased cookie sheet. Bake at 350° for 13 minutes until golden brown. Makes 3 1/2 dozen.
Put meat in baking dish and spread with onions, then rest of vegetables. Blend salt, sugar and tapioca. Spread over ingredients in pan. Pour liquid over all. Cover pan with foil. Crimp to seal. Bake at 250° for 4 hours. Do not peek!