HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat sandwich maker according to directions. Spread sauce on 2 slices of bread, not all the way to edges. Sprinkle pepperoni on sauce. Add cheese. Place slice of bread on top of each evenly. Carefully place sandwiches in heated sandwich maker. Press to close, lock and leave 1 1/2 minutes or according to directions on appliance. Open carefully and remove sandwiches very carefully.
Mix in hot water the gelatin which has been soaked in the cold water. Add to the vegetables and congeal.
Butter baking dish. Put 1/2 inch crackers in dish. Put in oysters; add salt and pepper and pats of butter. Put in 2 cups of cream. Add more crackers about another 1/2 inch. Bake 45 minutes at 350°.
Use equal amounts of honey, melted butter and lemon juice. Heat on low just until blended. This should be used during the last hour of baking of chicken.
Brown chops. Cover with catsup, beer and brown sugar. Cook at low heat for 1 hour.
Thaw frozen peas under running water. Drain & combine next five ingredients. Mix sour cream and ranch dressing. Pour over pea mixture; toss gently. Refrigerate until chilled.
Saute onion and jalapenos in oil. Add meat after browning. Add Ro-Tel tomatoes, black pepper, chili powder and red pepper. Cover. Cook on medium heat. When meat has cooked 10 to 15 minutes, add corn. Cook over medium heat 5 to 10 minutes, covered. Serve over elbow macaroni, rice or boiled diced potatoes. Serves 3 to 5 depending how much rice you use. If red pepper and jalapenos are both used, it may be warmish!
Cut up 3 squirrels in convenient-size pieces and place them in a large kettle; add 3 quarts of water. Bring to a boil slowly and simmer until the meat is tender (about 1 1/2 to 2 hours) or cook in a pressure cooker 30 to 45 minutes, depending on age of squirrel. REMOVE THE MEAT FROM THE BONES and put back in the water. Add bacon, cayenne, black pepper, salt, onion, tomatoes, tomato paste, potatoes and frozen vegetables. Cook for 1 hour. Then add corn and cook for another 10 minutes. Serve with corn bread. Serves 6.
Brown meat in hot oil. Combine bouillon, soy sauce, sugar and sherry in bowl. Add 1/2 mixture to meat. Push meat to one side of frying pan. Add onions and celery and cook over low heat 3 minutes. Add remaining bouillon mixture, bamboo shoots, mushrooms, water chestnuts and cooked spinach. Cook for three minutes. Add green onions. Cook 1 hour over low heat. Serve over the cooked vermicelli.
Brown hamburger meat and onion; drain off fat. Place in bottom of a well-greased 2-quart baking dish, top with undiluted cream of mushroom soup, then top with cheese. Finally cover with rows of Tater Tots; bake in oven at 300° for 15 to 20 minutes or until cheese melts and Tots are golden brown.
Whisk all ingredients (except vegetables) in a deep bowl until well combined. Add vegetables. Cover and marinate in the refrigerator 4 hours or overnight.
Combine first 4 ingredients. Add about 1 quart of water after all is thawed. Add ginger ale and sherbet just before serving.
Mix all ingredients together by hand. Bake in a greased and floured Bundt pan at 300° for 1 1/2 hours. Cake will crack slightly on top. Cool in pan for 1 hour before removing. Can be iced with cream cheese frosting, if desired.
Brown the hamburger until it is all broken apart. Add the diced onion and cook until it is glazed. Add the tomatoes and simmer for 25 minutes without a cover. Stir from time to time to prevent scorching. Remove from heat and place a heaping spoonful of the meat mixture on the bottom of each hamburger bun (set aside the tops temporarily). Sprinkle with the crisp bacon, then top with the grated cheese. Place under the broiler until the cheese is melted. Cover with bun tops and serve.
Preheat oven to 325°. Place Brisket in heavy foil pan. Mix other ingredients and pour over top. Seal foil. Bake 3 hours. Enjoy!
Grease and flour 2 pie pans well. Mix all the ingredients well; pour into the pie pans. Bake 30 minutes at 350°. Makes 2 pies.
Cream the oil, sugar and eggs. Add buttermilk, soda, salt and vanilla alternately with the flour. Beat well and add mashed bananas. Blend well. Put into a greased jelly roll pan. Bake at 375° for 25 to 30 minutes.
Cream shortening and sugar. Add rest of ingredients except flour. Work in as little flour as possible, approximately 3 1/2 cups. Bake at 400° until light brown.
Put the margarine, water and cocoa in saucepan and bring to a boil. In a bowl, put the sugar, flour and salt. In another bowl, beat the eggs, sour cream, soda and vanilla. Mix all 3 together. Bake on a cookie sheet for 20 minutes in a 400° oven and ice while hot.
Cook onion and celery in 1/2 cup oleo. Mix soup, Cheez Whiz and rice. Heat together on low heat so it will mix well. Add broccoli; mix altogether. Put in buttered 9 x 13-inch dish and cover with foil. Bake 45 minutes at 350°.
Brown birds in hot oil. Sprinkle onion, garlic, parsley and tomato on them. Pour over white wine; add salt, pepper, mustard, bay leaf and rosemary. Braise until meat is tender. Meanwhile, chop mushrooms coarsely and saute with bacon in a small amount of oil. When meat is nearly done, add bacon and chopped mushrooms. Thicken with a paste of flour and water, if desired. Serves 6.
Bake cake as directions state in two 9-inch cake pans. Let cool and split each layer. Mix Eagle Brand with lemonade (not diluted). Fold in Cool Whip. Spread layer of icing between each layer and then ice the sides. Pretty and good. (Tastes like lemon icebox pie.)
Roll dough 1/4-inch thick; cut small, round cookies. Bake at 300° for 25 minutes. (Take out just as edges begin to brown.) I roll into log, refrigerate, cut thin and bake. Sprinkle with powdered sugar, bottom and top.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix thoroughly with mixer. Pour into can; add condensed milk and stir well. Add dairy milk to fill line on can and stir. Makes 4 quarts. If fruit is desired, add approximately 1 quart, then add milk to fill line on can.
Mix apples, sugar and nuts together; let stand for 1 hour. Sift flour, cinnamon, nutmeg, salt and soda together; add to apple mixture alternately with oil, vanilla and eggs. Pour batter into tube pan. Bake at 350° for 1 hour and 15 minutes. Wrap in aluminum foil to keep moist. Very good!
Beat egg. Add milk and melted shortening and mix well. Pour into self-rising flour and mix until just dampened. Drop by spoonfuls onto meat or chicken which is barely covered with liquid. Cover tightly and boil gently, 10 to 14 minutes.
Measure all ingredients into a pan and heat to boiling. Keep hot for basting. This is enough for 3 chickens.
Mix in order given. Spread on oiled pan that has been sprinkled with corn meal. (This makes bottom crispy.)
Peel and chop shallots and place in saucepan. Add red wine, thyme, bay leaf and salt. Bring to a boil and reduce by half. Meanwhile, melt 1 tablespoon of butter in another saucepan. Add flour; cook, stirring, until roux has browned. Add stock, salt and pepper to taste, stirring well. Cook over a low heat for 15 minutes, stirring frequently. Dice the marrow and poach for 5 minutes in boiling water, then drain. Remove the thyme and bay leaf from the wine reduction. Add the marrow cubes, adjust the seasoning and leave to simmer for 2 to 3 minutes. Add meat juice. Remove from heat and add remainder of butter and chopped parsley, stirring continuously.
Butter a 10 x 15-inch jelly roll pan. Heat brown sugar, corn syrup, butter and salt, stirring constantly until sugar is dissolved (about 5 minutes). Remove from heat. Stir in cereal and nuts; mix until well coated. Spread in pan. Bake at 325° for 15 minutes. Cool 10 minutes. Loosen with metal spatula. Let stand about 1 hour. Store in a covered container.
Place all ingredients, except potatoes, in large pan. Cook on medium heat until meat is done. Boil potatoes in salted water, then drain. When meat is cooked, add potatoes and mash together.
Thaw spinach. Squeeze out water. Combine; refrigerate at least 2 hours (overnight is best). Serve in loaf of "King Hawaiian" bread.
Mix first 4 ingredients; press in 9 x 13-inch pan. Bake 15 minutes at 375°. Allow to cool. Cream together cream cheese, powdered sugar and 1 cup Cool Whip. Blend thoroughly. Spread over crust. Chill. Combine pudding and milk. Beat 2 minutes at medium speed. Spread over cheese layer and top with remaining Cool Whip. Refrigerate.
In a large soup pot, heat the wine. Add the onion and cook until softened. Add the celery, carrots and the tomatoes and continue to cook for 5 minutes. Peel, seed and slice the cucumber (about 1 1/2 cups); cut the fish in large chunks. Add both to the soup and cook 3 minutes longer. Add the water; bring to a boil. Lower heat and simmer until the fish flakes easily (about 10 minutes). Turn off the heat. Add remaining ingredients and serve immediately. Serves 6.
*Add any of these ingredients to equal 1/4 cup: food coloring, flavoring for scent and water. Mix this and Ivory Snow. Shape into balls. Makes 3 large balls.
Preheat oven to 400°. Spray a 12-cup muffin tin or 3 miniature muffin tins (12 each) with vegetable cooking spray or grease lightly. (Paper liners won't need oil.) Beat egg, oil and milk. Stir in bananas. Mix dry ingredients together and stir into banana mixture until flour is moistened. Fill tins 1/2 to 2/3 full. Bake about 23 minutes (15 to 18 minutes for small muffins). Let cool about 15 minutes before removing from pans to let texture firm up.
In the order the ingredients are listed place them in a 9 x 9-inch dish and bake at 350° for 45 minutes.
Cook and mash potatoes. Add remaining ingredients. Bake in 9 x 13-inch pan, greased lightly, at 350° for 30 to 35 minutes. Serves 14.
Mix in pan. Season to taste with butter, salt and pepper and heat. Field peas can be substituted but do not use black-eyed peas. They don't have much taste. If you like succotash, you'll love this simple but tasty dish. It gets its name from "goober peas" which were the staple of the Confederate Army.
Mix the beef, bread crumbs, milk and onion thoroughly. Shape into bite size balls. Brown in margarine all around. Pour off the fat. Mix the wine, catsup, oregano and paprika. Pour over the meatballs in the skillet. Simmer 20 minutes. Keep checking so they don't burn. Serve spiked with toothpicks.
Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt together in large mixing bowl. Add eggs and with fork, lightly beat eggs into pumpkin mixture. Add the milk and evaporated milk. Mix well. Place in 9-inch pie plate and bake at 375° for 25 minutes with edges of pie covered with foil. Remove foil and bake for 25 more minutes or until a knife inserted comes out clean. Cool and chill to serve.
In large pan with cover, cook ribs in boiling water 45 to 60 minutes or until tender. In medium saucepan, combine remaining ingredients; simmer 20 minutes, stirring occasionally. Remove ribs to grill. Turn often and brush with sauce. Chicken may be used instead of ribs.
Drain pineapple reserving juice. Dissolve jello with boiling water. Add Mountain Dew and pineapple juice. Cool. Add crushed pineapple and marshmallows. When firm, spread pie filling on top. Spread Cool Whip on top of pie filling.
Brown hamburger with 1/2 package of taco seasoning; drain. Warm refried beans and mix with remaining package of taco seasoning. In your casserole dish, bottom layer of refried beans. Next, layer hamburger. Then add sour cream and next salsa. Final step, shredded cheese on top. Put in oven at 375° for 15 to 20 minutes or until cheese melts. Serve warm with chips.
In medium saucepan, gradually blend milk and pudding mix. Add egg yolks and 1 teaspoon vanilla, beating until smooth. Cook, stirring constantly, until pudding comes to a full boil. Remove from heat. Cover with plastic wrap and cool thoroughly, about 30 minutes. Fold in whipped cream to which remaining vanilla had been added. Arrange 1/2 ladyfingers in bottom of 2 1/2-quart casserole baking dish. Spoon 1/2 pudding over cake and 1/2 bananas over pudding; repeat layers again.
Pour 1/2 of cornbread mix in casserole. Add sausage and cheese; do not mix. Pour rest of mix over top. Bake at 325° for about 35 to 45 minutes.
Slice potatoes into a large piece of foil. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add onion and cheese. Dot with butter. Wrap loosely and seal well with double fold. Cook in 350° oven for about 1 hour or until done, turning occasionally. Yields 4 to 6 servings.
In saucepan, melt 1 tablespoon butter; mix flour. Gradually add milk until it comes to a boil and thickens. Mix onion and Worcestershire sauce and bread and cool. Fold in mayonnaise, salt, pepper and lemon juice. Melt 2 tablespoons butter until brown; add crabmeat and mix all together. Put in casserole. Bake at 450° for 15 minutes.
Line baking dish with pie crust. Mix 1 cup sugar and 1 cup flour together. Put 1/2 of this mixture into pan (over the crust). Mix remaining sugar and flour mixture into the blackberries. Add this onto the crust and sugar layer. Add the remaining 2 cups sugar on berries. Add enough water to cover the berries. Top with crust. Sprinkle top with a little sugar. Bake at 375° for 25 to 30 minutes or until crust is brown and berries are done.
Cut pork into 1/8 inch thick medallions. Heat 1 tsp. oil in a large skillet. Add medallions and saute over high heat until they are golden brown on both sides.
In large Dutch oven, brown ground beef and drain off fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and catsup. Simmer 15 to 20 minutes.
Beat egg yolks. Add other ingredients in order given (not nutmeg). Beat egg whites stiff and fold into the mixture. Pour into buttered casserole and sprinkle nutmeg on the top. Bake in preheated oven at 350° for 30 minutes.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when mixture reaches a full rolling boil. Remove from heat. Add oats, vanilla and peanut butter. Beat until blended. Spoon onto wax paper or cookie sheet.
Cream shortening and sugar. Add eggs. Mix in flour and baking powder. Add alternately with milk. Add vanilla. Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes until done. Serve with fruit and topping. A great cake for serving with strawberries. Serves 10.
Saute onions in margarine until soft. Add remaining ingredients and simmer for 15 minutes on low, stirring occasionally. Cool and store, covered, in refrigerator.
Measure flour, cornmeal and and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball. Roll into a rectangle, 12 x 8-inches, on lightly floured cloth covered board. Fold lengthwise in half; cut slits in folded edge.
Cream shortening and sugars. Add eggs and vanilla. Mix flour, salt and soda together. Add to sugar mixture. Add oats and nuts. Mix together. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a Dutch oven, combine lentils, water, pepperoni, onion, tomato paste, salt, oregano, sage and cayenne. Bring to boiling. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Add tomato, carrots and celery; cover and simmer 40 minutes.
Mix cheese and stuffing mix. Dip chicken in oleo and then roll in mixture. Bake at 350° in covered dish for 45 minutes. Remove top and cook an additional 15 minutes.
Combine all ingredients except oil and honey in large mixing bowl. Mix oil and honey together; pour over oat mixture. Mix well. Spread into 2 (15 x 10 x 1-inch) baking pans. Bake in a 300° oven for about 20 minutes, stirring once. Remove from pan when cool. Store in tightly covered container.
Prepare gingerbread according to directions on box. Add some mincemeat. Bake. Frost with brown sugar and nut frosting.
Melt butter in electric skillet at 250°. Add mushrooms caps, round side up. Sprinkle garlic salt over mushrooms until completely covered (additional garlic salt may be needed); add onions, cover, leaving vent open. Simmer 10 to 15 minutes, depending on the size of the mushrooms. Stir once. Drain butter. Fold in sour cream and sprinkle with paprika. (The butter can be used to saute the mushroom stems.)
Preheat oven to 375°. Cook sausage 5 minutes in 1/4 cup water until brown. Set aside. Brown ground beef with onion. Stir in tomato paste and puree, salt, basil, sugar, pepper and water. Simmer 45 minutes. Add sausage. Cook another 15 minutes. Boil shells according to pkg directions. Drain. Mix cheeses and parsley. Pour half of meat mixture into casserole pan. Stuff shells with cheese mixture. Place on top of meat mixture. Cover with remaining meat mixture. Bake 30 minutes or until hot.
Mix all ingredients well. Pour into greased muffin tins and bake in a preheated oven at 400° for 8 to 10 minutes until brown. Serve warm. Yields 6 to 8 muffins.
Salt and pepper minute steaks.	Roll in flour.	Put in skillet with melted Crisco. Brown on both sides. Add 2 cups water over steaks.	Put lid on skillet and let simmer about 20 minutes.
Cook lasagna according to package directions; drain. Rinse with cold water, drain again, set aside. Combine soup, broth, stir until smooth; set soup mixture aside. Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with electric mixer 1 minute or until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 13x9x2-inch baking dish. Repeat layers. Combine breadcrumbs and butter, sprinkle over top. Bake at 375° for 25 to 30 minutes. 12 servings.
Heat oven to 400°. Grease 10-inch quiche dish or pie plate, 10 x 1 1/2-inch. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 servings.
Mix dry ingredients together. Add enough buttermilk to make a thick batter. Bake in a 450° oven in a small greased pan until done.
Cream butter and sugar. Add eggs ONE-AT-A-TIME, beat well after each egg. Add syrup and vanilla. Beat add stir in flour. Bake in 9 X 13 pan that has been greased and floured in a 350 degree for 45 - 50 minutes. Cool completely. Sprinkle with confectioner sugar for garnish.
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient. I've tried them and I think they are great. There are other brands of oat bran on the market but I prefer the Quaker brand texture. I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
Tumble the beef pieces in a Dutch oven with the soup mix. Add 1 cup of wine and place in a 350° oven for 1 1/2 to 2 hours. Add soup after 1 hour; stir well. It may be necessary to add water if in a "holding pattern." Serve over hot pasta.
Brown meat with seasonings and drain. Stir in soup and sour cream. Season again with soy sauce and Worcestershire. Add color with Kitchen Bouquet. Serve over macaroni or rice.
Mix and pat in a 9 x 13-inch pan the pretzels, butter and sugar. Bake 8 to 10 minutes at 400°.
Place milk and cottage cheese in blender container. Process on high speed until smooth and creamy. Stir in soup mix. Refrigerate, covered, for 1 hour. Serve with fresh vegetables.
Cook fettucini according to package directions. Drain and immediately toss with oil, garlic and yogurt. Add Parmesan cheese, basil, salt and pepper. Serve immediately. Makes 1 serving.
Beat eggs until thick and lemon colored. Add cake mix, pudding (dry), water and oil; beat at medium speed 10 minutes. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350° about 50 minutes. Remove hot cake on bottom pan from pan. Using a 2-tined fork, prick holes in top of cake. Drizzle glaze over top and spread on sides of cake.
Mix shortening and sugar until creamy. Add eggs and beat well. Mix dry ingredients. Add dry mix.
Prepare cake according to directions. Cool and split layers. Combine sugar, sour cream and coconut. Reserve 1 cup of sour cream mixture for frosting. Spread remainder between layers of cake, split side up.
Cook sausage; drain. Saute onions and mushrooms in 2 tablespoon of butter or oleo. Cook rice according to package directions.
Beat eggs until stiff. Add remaining ingredients. Fill buttered 9-inch pie tin. Bake 35 to 40 minutes at 350°. Cool. Cover top with apricot jam and whipped cream or soft ice cream.
Melt butter in saucepan. Add dry cake mix and eggs; mix. Fold in chocolate chips. Mixture will be stiff. Press into bars. Makes 48 bars.
Use a 9 x 13-inch pan. Mix pudding as directed. Stir in Eagle Brand milk. Place in the refrigerator. Line pan with vanilla wafers and bananas. Fold Cool Whip into pudding mixture. Pour half of the mixture over bananas and wafers. Repeat. May top with vanilla wafers. Refrigerate 4 to 8 hours.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups. Beat eggs in a large bowl until frothy. Stir in milk, applesauce and 1/4 cup butter. Stir in raisins, 1/4 cups sugar, baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (about 1/3 full). Bake 20 to 25 minutes. Mix in 1/4 cup sugar and 3/4 teaspoon cinnamon. Immediately dip tops of warm muffins into 1/4 cup melted butter, then into cinnamon mixture.
Heat water, honey, margarine and cottage cheese until 120°. Add 2 cups flour, eggs, salt, oats, nuts and yeast. Beat until smooth. Stir in remaining flour to form a soft dough. Knead dough on floured surface for 10 minutes. Place in greased bowl and cover. Let rise until double, about 1 hour. Punch dough down. Form 2 balls and let rest for 15 minutes. Shape into 2 loaves. Place in pans and cover; let rise until double. Bake at 350° for 35 minutes. Makes 2 loaves.
Melt chocolate, butterscotch and butter in double boiler. Fold in marshmallows and nuts. Spread on buttered 13 x 9-inch pan. Refrigerate until set, 2 hours. Cut into squares.
Saute onions and celery together, add chicken. Mix chow mein noodles, milk and soups together. Add to chicken mixture, pour all in large casserole dish. Melt one stick butter and toss with stuffing mix or croutons. Use this mixture as topping. Bake at 350° for 40 to 45 minutes until brown.
Preheat oven to 350°. In 1 1/2-quart casserole dish (lightly greased), combine hot macaroni, soup, milk, seasonings, 1/4 cup each of the cheeses and 1/2 can French fried onions. Bake, covered, at 350° for 25 minutes or until heated through. Top with remaining Parmesan cheese, French fried onions, Cheddar and Swiss cheeses. Bake, uncovered, 5 minutes or until cheese melts. Yields 4 to 6 servings.
Use 9 x 13-inch pan. Put coconut and nuts in bottom. Mix chocolate cake mix as directed on box. Pour over coconut and nuts. Mix margarine, sugar and cream cheese. Drop by spoonfuls over cake mix. Bake at 350° until done, about 1 hour.
Cook sugar, syrup and water in saucepan to boiling point; stir constantly. Reduce heat and continue cooking until a few drops tested in cold water forms a hard ball at 250° on candy thermometer.
Combine flour, margarine, sugar and pecans. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool 1 hour.
Simmer onion, green pepper and celery in oil until cooked. Add drained mushrooms. Mix onion mixture and mushrooms to macaroni. Add cooked chicken and soy sauce. Serve.
Blend corn and beans; spread in bottom of rectangular Pyrex dish. Mix next 4 ingredients together and spread over vegetables. Stir crackers into melted butter. Sprinkle topping on top of other ingredients. Bake 20 minutes at 350°.
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in beans, 2 cans enchilada sauce and 1 cup salsa; set this aside. In a skillet, heat 1/4-inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels. Top each tortilla with 2/3 cup beef mixture; roll up and place seam side down in 4 (13 x 9 x 2) baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly. Serves 28.