HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash all ingredients in food processor. Add broth from chicken to good consistency. Brown at 350°. This recipe makes a large pan.
Mix these in heavy pan. Cook at least 5 minutes. No need to stir constantly. Add vanilla. (If doubling, use full can of evaporated milk.) Saves well in the refrigerator. Delicious over ice cream.
Brown bacon and onion in skillet. Drain off fat. Add all ingredients to a crock-pot and stir together until well mixed. Cook on low 6 hours. Can also be baked in the oven at 325° for two hours.
Spread crescent rolls completely over a cookie sheet to form the crust. Bake at 400° for 7 to 10 minutes or until golden. Cool.
Wash and slice green tomatoes thin. Soak in salt water for 30 minutes. Drain. Dredge in flour. Fry in oil in skillet. You may sprinkle a bit of sugar on tomatoes while in skillet. Enjoy!!
Combine all ingredients, except shoestring potatoes. Stir potatoes in just before serving.
Mix sugar, vinegar, Wesson oil, mustard, celery seed, salt and turmeric. Bring to rolling boil; pour over cabbage, onion and pepper. Let stand for several hours before serving. Keeps for several days in refrigerator.
Combine raisins, dates and water. Boil together for 3 minutes, stirring constantly to avoid sticking. Cream together eggs, margarine, vanilla and sweetener. Sift together cinnamon, flour and soda. Add flour mixture to creamed mixture. Add cooled raisin/date mixture. Chill. Drop by spoonfuls on a baking sheet. Bake at 350° until brown, about 10 to 12 minutes.
Melt shortening in heavy skillet. Sift dry ingredients into bowl. Add the egg and milk; mix well. Pour into the same skillet and stir again to mix the shortening with the batter. Bake at 425° for 25 minutes.
Slice eggs in half and remove yolk to a medium sized bowl. Mash yolks with fork and stir in remaining ingredients. Add a spoonful of yolk mixture back to egg white. Serve cold.
Scrub potatoes; steam until almost tender. Plunge into cold water, then peel, grate coarsely and grate onion; mix. Beat egg with salt, pepper and milk; add to potato-onion mixture. Combine lightly. Preheat oil on cookie sheet. Drop by tablespoon onto sheet and flatten with back of spoon. Bake at 350° until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more. Makes 16 pancakes.
Drain pineapple and heat juice. Dissolve jello in juice. Set aside to cool. Stir in cottage cheese, pineapple and Cool Whip. Pour into mold and set overnight.
Brown beef; drain. Add onions and garlic; brown all together until onions are tender. Add chili powder, tomatoes (optional to crush tomatoes first), tomato sauce, tomato paste and kidney beans. Let boil, cover and then simmer 30 to 45 minutes, stirring occasionally. (Optional: Add salt and pepper to taste and chopped green pepper, added with the onion and garlic, if desired.)
Mix all together by hand; spread into 13 x 9-inch pan. Bake 15 minutes at 400°. Remove from oven and stir with fork. Press into a 9-inch pie pan to cover bottom and sides. Great for fruit pies or instant jello pudding pies.
Brown ground beef, onion and green pepper. Drain off fat. Stir in next nine ingredients. Spoon into a greased 3-quart casserole. Top with cheese. Cover and bake at 350° for 45 minutes. Yields 4 to 6 servings.
Bake cake as directed. Cool. Cut cake crosswise in half. Pour 1 package of the strawberries with syrup over cake. Slice 1 of the bananas over strawberries. Spread with half of the pudding. Place other half of cake on this and then repeat layers (strawberries, bananas, etc.). Cover. Chill at least 4 hours. Spread over trifle. Sprinkle with almonds.
Combine sugar, cornstarch and salt. Add boiling water. Cook until thickened, stirring constantly. Add slowly a small amount of hot mixture to beaten egg yolks, return to remaining hot mixture and cook 1 minute or until thick. Remove from heat. Add butter, lemon juice and grated peel. Pour into baked pie shell.
Cook hamburger, onion and bell pepper. Add tomatoes, Worcestershire sauce and ketchup. Cook noodles and drain. Alternate hamburger mixture and noodles in casserole dish. Top with grated cheese. Bake at 425° for 20 minutes.
Brown meat in hot oil; add onion and garlic. Cook until transparent. Add tomatoes, tomato paste, tomato sauce, salt and basil and cook until sauce is thickened. Stir in olives.
Combine beans, pineapple, molasses and mustard in a 1 1/2-quart casserole. Combine brown sugar, cinnamon and cloves and sprinkle over beans. Top with the 8 scored frankfurters. Brush with melted butter. Bake at 350° for 30 minutes. Serves 4 to 6.
Cream butter well. Add sugar alternating with eggs and with sifted flour; add flavoring; beat, beat. Pour into greased tube pan. Bake at 300° for 1 1/2 hours. Don't open oven during the 1st hour of baking.
Combine meats with onion. Soak bread crumbs in milk. Add eggs, salt, allspice, and pepper. Mix with meat and onions. Form into small balls. Roll in flour and brown in hot fat in large skillet, turning often. When lightly browned, remove from skillet, blot, and put in medium casserole bowl which has been greased. Pour sauce over hot meatballs and bake 30 minutes at 300°. May be served either hot or cold. May also be partially baked, cooled, wrapped, and put in freezer. Thaw at room temperature or in microwave. Makes 25-30 small balls.
Combine juices in punch bowl. Pour in ginger ale. Top with small scoops of sherbet.
Heat preserves in small saucepan over low heat 5 minutes. Remove from heat and stir in lemon juice and mustard. Grill sausage on uncovered grill over low heat, brushing with apricot glaze. Continue to grill and glaze sausage about 5 minutes longer. Great with baked potato and mixed vegetables.
Brown pork with salt, pepper and garlic salt. Put meat, tomatoes and green chilies and green chilies in crock-pot. Cover with water; cook for 1 to 1 1/2 hours. Add cream of mushroom soup.
Cover the ham bone with water in a large kettle and boil until meat is almost tender. Add remaining ingredients, except corn. Cover and cook slowly for 3 to 4 hours, adding corn during last 15 minutes.
Mix together margarine, milk and sugar in a heavy saucepan. Cook over medium heat, stirring constantly. When it reaches a soft ball stage when tested in cold water, remove from heat and pour over the marshmallow cream and chocolate chips. Beat until smooth. Pour into a greased Pyrex dish. Cut into squares when cool. Makes a large amount of fudge.
In a 4-quart microwavable bowl, microwave margarine on High heat for 1 minute or until melted. Add the sugar and milk; mix well with melted margarine. Microwave 5 more minute or until the mixture begins to boil (at round 3 minutes, stir mixture and microwave the remaining 5 minutes). Stir mixture again and scrape bowl, continue to microwave 6 more minutes (again stirring after about 3 minutes). Mixture should be good and bubbly by now; remove from microwave and gradually stir in the chocolate chips until melted. Then add remaining ingredients. Mix until good and smooth and pour into 13 x 9-inch lightly greased pan. Cool and cut into squares.
Blend flour, 2 tablespoons sugar and salt and cut in butter as for pie crust. Dissolve yeast and 2 teaspoons sugar in milk. When foamy, add egg yolks which have been beaten with cream. Combine with flour mixture and mix well. Chill several hours or overnight. Divide into 3 parts. Cut each part into 3 pieces and roll and twist to form butter ring. Bake at 350° to 375° until golden brown.
Rub outside crust off angel food cake and save. Break 1/2 of cake into bite size pieces and place on bottom of compote. Cap strawberries and mix with glaze. Spread half over cake. Mix both boxes of pudding with 3 cups of milk. (I use sugar-free pudding and skim milk.) Beat until thick; add Cool Whip. Spread half of this mixture over layer of berries and glaze. Repeat layers (cake, berries, pudding). Sprinkle cake crumbs on top and decorate with large berries. Refrigerate until ready to eat.
About 10 minutes before serving, in a large bowl, combine all ingredients. Makes 4 servings, about 215 calories per serving.
Cream butter and 1/2 cup sugar. Beat in egg yolks, one at a time. Gently beat in flour and salt. Stir in 1 cup of coconut, nuts and rind. Spread in 13 x 9-inch pan. Bake at 350° for 20 minutes or golden brown on edges. Beat egg whites; add cream of tartar until foamy throughout. Gradually add remaining sugar, beating after each addition. Beat in juice and beat until stiff peaks. Spread over cooled mixture. Sprinkle with remaining coconut. Bake at 375° until topping is golden brown, 10 to 15 minutes. Cool and cut into bars. Store in tightly covered box.
In a saucepan, over medium heat, mix all ingredients, except broccoli. Cook until blended. Pour over broccoli in a buttered baking dish. Sprinkle with Pepperidge Farm stuffing, mixed with melted butter. Bake at 350° for 20 to 30 minutes until bubbly.
Melt butter in saucepan. Gradually stir in cream, cheese and egg. Then stir in fettuccine. Add some Parmesan cheese on top.
Divide wafers into two equal piles. Spread whipped topping on each wafer and stack one on top of the other until you have 2 stacks. Lay them down on their edges, side by side on a plate and use the rest of the whipped cream or topping to frost your cake. Cover with waxed paper and refrigerate for 3 hours. When you cut into the cake, cut it diagonally and it will look like a layer cake.
Mix ground beef, onion soup, beaten eggs and cracker crumbs together and form into 1-inch balls. Brown meatballs in cooking oil. Remove from skillet and hold.
Heat oven to 350°. Melt margarine in large cast-iron skillet. Place split chicken in a bag with flour, salt and pepper. Shake well.
Slice bread diagonally one way, then the other way, making a diamond effect. Place bread on foil; stuff generously with Swiss cheese and mushrooms. Melt butter and mix with all other ingredients. Pour over bread. Cover with foil and seal. Bake at 350° for 45 minutes to 1 hour.
Mix flour and shortening with salt until well blended; add cold water. Makes 1 shell.
Wash potatoes well. Dry and pierce several times with fork. Bake at 400° for about 1 hour or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2-inch of pulp to keep the potato skins intact). Set potato skins aside.
In large bowl, beat eggs 5 minutes. Add sugars, vanilla and butter. Mix well to combine. Add flour, salt and soda. Stir in chocolate chips and nuts. Spray cookie sheets. Drop by ice cream scoop onto cookie sheets. Bake at 350° for 15 minutes. Let cool 5 minutes, then remove to wire rack to finish cooling.
Sift together dry ingredients, except nuts and set aside. Mash bananas; add eggs, vanilla and oil, beating well. Fold chopped nuts into the batter and pour into a greased and floured medium size (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan. Bake at 350° for 1 hour. Cool bread in pan for 20 minutes.
Heat soup over low heat. Gradually add milk and cheese. Stir constantly and cook 15 minutes. Add shrimp and crabmeat. Cook 2 to 3 minutes until shrimp are pink. Serve over noodles. Serves 4.
Mix first three ingredients together and spread in 9 x 12 pan or two 9-inch pie pans. Bake until light brown in 350° or 400° oven. Let cool completely.
Combine flour and cheese. Combine egg, oil and milk. Add liquid mixture to cheese mixture. Mix just enough to moisten cheese mixture. Pour into greased and floured loaf pan (9 x 5 2 3/4). Bake at 350° for 55 minutes.
Break up first 5 ingredients. Spread thin in oblong casserole dish. Mix remaining ingredients and spread over vegetables. Refrigerate (best overnight).
Drain blueberries, reserving juice. Measure in a measuring cup; add enough water to juice until you have 1 cup of liquid. Heat to boiling. Dissolve Jell-O in hot juice. Add 1 cup cold 7-Up; mix. Add blueberries and pineapple. Pour in dish and refrigerate. Mix softened cream cheese and Cool Whip. Top.
Put mashed carrots in bowl; add butter, flour, sugar, eggs and milk. Mix well. Pour in an unbaked pie crust and bake in a 400° oven until nicely browned. Use meringue topping, if desired.
Melt butter in large saucepan. Add the onions and cook at medium heat until transparent, hot brown; add the ground venison and cook until lightly brown. (Break it up with a fork.) Add the tomatoes, tomato paste, beer, salt, Tabasco and chili powder. Lower heat and simmer for 45 to 50 minutes. If spaghetti is used, prepare according to the package directions and add during the last 15 minutes of cooking time. Serves 8.
Cook chicken breasts. Cut in small pieces. In a 13 x 9 x 2-inch glass baking dish, line bottom with chicken. Mix soup and sour cream; spoon over chicken. Top with crushed Ritz crackers, mixed with butter or margarine. Spread on top and heat at 350° for 30 minutes.
Cook ziti. Put a thin layer of sauce on the bottom of a casserole dish. Then add a layer of ziti. Mix 1 egg into the Ricotta cheese. Spread a thin layer over the ziti. Repeat the layers and put the Mozzarella cheese on top. Bake at 375°.
Spread bread with cream cheese on top and bottom. Layer cheese, onions, meat and green peppers. Broil 5 minutes until cheese melts. Tune into a good football game and chow down!
Mix sugar, shortening, margarine, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2 hours. Place 1/2 cup poppy seed, the almonds, milk, 2 Tbsp. honey, lemon peel and lemon juice in blender or food processor. Cover and blend until liquid is absorbed.
Stir together the sugar, flour and cornstarch. Add eggs, milk, melted butter, lemon juice and grated lemon rind. Beat with mixer until thoroughly blended. Pour into unbaked 9-inch pie crust and bake at 375° for 35 to 45 minutes or until a knife inserted into center comes out clean.
Mix well with blender and pour into unbaked pie crust. Bake at 425° for 10 minutes and at 350° for 30 minutes.
Mix the cream cheese and grated sharp cheese real good. Mix all other ingredients with cheese mixture. Roll in a ball; refrigerate until hard. Roll cheese ball in about 1/2 package of chili mix; serve with crackers.
Grease baking sheet very heavily. Combine sugar, syrup and salt in a 3-quart bowl (microwavable). Stir in peanuts. Microwave at High (100%) until light brown, 8 to 10 minutes, depending on your oven, stirring once or twice. Stir in remaining ingredients until light and foamy. Quickly spread on baking sheet as thin as possible for brittle candy. Break into pieces once it is cool.
Mix all ingredients, except cheese and chips, and place in greased two-quart bowl. Spread cheese and chips on top. Bake at 350° for 30 minutes. Yield: 4 to 6 servings.
Cover macaroni with cold water; drain. Add remaining ingredients; mix well. Refrigerate overnight for best results.
Prepare broccoli according to package, then drain. Add mixture of cheese, rice, onions, soup and crackers. Put in casserole dish and bake at 350° until done.
Preheat oven to 375°. Cut off the tops of each bell pepper and set aside. Hollow out the inside of each pepper, discarding the seed and membrane. Take care not to puncture the outside skin. Combine in a large bowl the sausage, ground beef, eggs, salsa, garlic powder, tortilla chips, chopped onion and cubed cheese. Mix everything together well. Next, using a tablespoon, press the meat mixture into the bell peppers, not over-filling. Now sprinkle the grated cheese over the top of the meat in each bell pepper, put the tops on each pepper and bake for 45 minutes.
Preheat oven to 400°. Mix shortening, sugar and eggs. Combine remaining ingredients. Roll into small balls. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes. Makes 5 dozen.
Cook sugar, wax and Karo in large skillet on high until turning tan. Turn to low. Quickly add nuts. Work fast. Add flavor and baking soda, stirring while adding. Pour onto warmed cookie sheet, not too hot or wax will flame.
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving. Yields 12 to 14 servings.
In bottle of rum, put whole vanilla bean with a few slits in it. Let set for 6 months.
In skillet, cook tortillas one at a time in hot oil for 15 seconds on each side. Do not overcook or they won't roll. Place 2 tablespoons shredded cheese and 1 tablespoon onion on each tortilla; roll up. Place seam side down in an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish.
Drain olives and peppers. Cut peppers into 1-inch strips. Lay slice of Prosciutto flat. Center a strip of pepper on each slice and roll jelly-roll fashion. Fasten with toothpicks. Makes about 15 rolls.
Melt butter. Add other ingredients. Pour over pecans. Toss until coated. Bake for 30 minutes at 350°. Stir 3 times during baking period.
Cream butter and sugar; add eggs and beat well. Sift flour, baking powder and salt together. Add to mixture alternately with cranberry sauce. Last, add water and nuts. Place in 9 x 5 x 3-inch loaf pan and bake at 350° for 1 hour or until done. (Makes 2 aluminum foil loaf pans; great for Christmas gifts.)
Add liquid to cornstarch slowly until smooth paste. Mix all ingredients. Cook over medium heat, stirring to prevent lumps, until thick. Pour into pan and refrigerate until cool. Cut into squares and serve.
Cook bacon. Remove bacon from pan. Add onions, garlic, vinegar and sugar to bacon grease. Simmer 20 minutes. Add to bean and bacon in casserole. Bake at 350 for about 1 hour.
Heat oven to 350°. Cream the butter and sweetener until light and fluffy. Add chocolate. Beat until smooth. Beat in eggs and vanilla. Add flour, baking powder and nuts. Beat until smooth. Spread in greased 8 x 8-inch pan and bake for 30 minutes or until shiny.
Mix ingredients. Drop by teaspoon on cookie sheet and bake at 350° for 15 minutes.
Brown bread crumbs. Melt 1 stick oleo with crumbs in skillet. Put chicken in casserole dish. Add vegetables, soups and onion. Put brown bread crumbs on top. Add cheese on top and bake 30 minutes at 350°.
Mix all together. Place spoonful on corner of wrapper, moisten edges with water or beer and roll them up. Fry in oil until light golden brown. Can freeze and re-fry to crisp them. Serve with hot mustard or sweet and sour sauce. Makes approximately 190 to 200 egg rolls.
Combine cranberry sauce and sugar; set aside. Dissolve jello in juice from pineapple plus enough water to make 1 cup. Chill until almost set. Add cranberry mixture, pineapple (drained), nuts and celery. Chill until firm.
Bake potatoes at 400° for 1 hour or until done. Cut thin slice off the top and scoop out the pulp (carefully) leaving shell in tact. In mixing bowl, mash pulp with milk, sour cream, onion, salt and pepper until smooth. Fold asparagus into mixture. Fold into shells. Crumble bacon on top.
Cream butter, oil and sugar. Add eggs, vanilla and sour milk. Add dry ingredients. Stir in zucchini. Spread in greased and floured 9 x 13 x 2-inch pan. Sprinkle with chocolate chips. Bake at 350° for 45 minutes.
Preheat oven to 400°. Dissolve yeast in water. Beat eggs; add milk, butter, salt and sugar. Add yeast mixture and flour, beating until smooth and well blended. Cover and set aside in warm place for 15 minutes.
In 1-quart saucepan, combine potatoes with enough water to cover; bring to a boil. Reduce heat and let simmer until potatoes are fork-tender, about 25 minutes; drain well. Transfer potatoes to salad bowl and set aside.
In a large mixing bowl, cream cocoa, sugar and margarine. Add eggs one at a time, beating well after each addition. Add flour, nuts and vanilla. Spread into a 13 x 9-inch baking pan. Bake at 350° for 27 minutes. Test for doneness with a toothpick inserted in center or they are done when sides turn in. Frost when cool if desired. Cut into squares.
Grease and flour 9 x 13-inch pan. Sprinkle pecans, then coconut on bottom of pan. Prepare cake mix as directed on box, then pour over pecans and coconut. Beat oleo, cream cheese until smooth, then add vanilla and powdered sugar and beat until well blended. Spoon mixture in large heaping spoonfuls on top of cake, avoiding the sides of the pan. Bake at 350° for 55 minutes. Cake will seem not done, but as it cools, it sets.
Mix first 5 ingredients well and add next 5 ingredients and mix well. Place 1/2 of mixture into a baking dish (9 x 12-inches). Cover with egg slices. Put remaining mixture over egg slices. Cover with crushed potato chips. Bake 1/2 hour at 450°. Serves 8 to 10.
Fold carrots, cheese and soup together. Put into buttered casserole dish. Put buttered bread crumbs on top. Bake for 45 minutes at 350°. Serves 6 to 8.
Combine first 5 ingredients. Blend in milk. Beat in butter and vanilla until smooth. Pour into 8 x 8-inch pan. Combine sugar, brown sugar and cocoa. Sprinkle over batter. Pour hot water over top. Don't stir. Bake at 350° for 40 minutes.
Combine pulp, baking soda, sugar and eggs. Slowly add milk. Add remaining ingredients and beat with mixer until smooth. Slowly add 2 sticks melted butter. Pour into 3 greased loaf pans. Bake at 300° for 1 hour. Cool before removing from pans.
Saute carrots, celery and onion in olive oil. Add soaked beans and fill pan with water and chicken broth. Cook until tender, about 2 or 2 1/2 hours. Add the fennel seed after the beans have been cooking for an hour. Cook small tube pasta until firm; add to beans. Add chopped raw spinach. Cover, shut off stove and let spinach cook in the soup. Add salt and pepper to taste. Add garlic cloves if you want when you saute carrots and celery. Add water or broth if soup gets too thick.
Melt butter in saucepan over low heat. Add marshmallows. Stir until melted and well blended. Remove from heat; stir in cereal. Press in buttered 9 x 9-inch pan.
Add milk to sugar in 4-quart heavy pan. Heat slowly. Beat eggs with mixer and add to milk. Cook on low heat until it starts to get thick. Add vanilla. Cool.
Cook chicken until done. Debone chicken and cut up. Cover bottom of 9 x 13-inch pan with chicken. Mix together the soups and sour cream until smooth. Heat the mixture and pour over chicken. Top with crumbs (stuffing mix). Melt margarine in chicken broth and pour over crumbs. Bake at 350° for 30 to 40 minutes until bubbly.
Place cranberries, Splenda, water and orange juice in medium saucepan. Bring to a boil. Boil 3-4 minutes or until cranberries start to thicken and water has reduced by half. Pour into bowl; cover and chill 2-3 hours or overnight. Add diced apple and one-half of the raisins to cranberries. Stir well. Chill until ready to serve. Just before serving, sprinkle remaining raisins over cranberries as garnish. Serve chilled with roast meats or poultry. Makes 20 (1-oz.) servings.
Saute onion ni butter until tender but not brown. Combine onions, spinach and broth. Bring to a boil. Add rice, salt and pepper. Stir well and simmer for about 20 minutes or until rice has absorbed broth and is tender.
Cook chicken. Debone and chop in small pieces. Saute butter, green pepper and onion. Cook macaroni and drain. Combine all ingredients and put in greased casserole. Bake at 350° for 1 hour.
Mix, cover and put into refrigerator for 2 to 3 hours to allow flavors to blend. One half hour before serving, remove from refrigerator and let stand at room temperature so that the mixture will be of dipping consistency. Serve as a dip with crackers or potato chips. Makes about 1 2/3 cups dip. If a thicker consistency is desired, cut down on the sour cream.
Spread on top of cooled crescent roll crust. Top with vegetables of your choice such as: tomatoes, black olives, red peppers, green peppers, shredded carrots, mushrooms and onions. Sprinkle with Cheddar cheese. Have salsa available to top with when serving.
Cook pasta according to package directions. Meanwhile, in large skillet over medium heat, cook bacon until crisp. Remove with slotted spoon and set aside; discard all but 2 Tbsp of drippings. Saute onion and garlic in drippings until tender, about 3 minutes. Add zucchini and salt; cook until tender, about 6 minutes. Add pasta to zucchini mixture. Add lemon juice and bacon; toss. Transfer to serving bowl and sprinkle with cheese. Yield: 6-8 servings.