HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ingredients in layers and cover with 1 pint Hellmann's mayonnaise. Sprinkle with sugar. Let stand overnight in refrigerator. Top with bacon and cheese.
Melt margarine. Pour into extra large mixing bowl. Pour in sugar and mix well. Add coconut and pecans and mix well. Pour into 9 x 12-inch pan and put in freezer for 45 minutes. Remove and cut into bite sized pieces. Melt chocolate in double boiler with paraffin and dip pieces into chocolate. Keep chocolate in double boiler while dipping.
Remove and mash yolks with yogurt, mayonnaise and mustard. Season with herbs and salt and pepper to taste. Pile mixture into egg whites. Garnish with dill sprigs.
Cut biscuits into fourths. Roll biscuits in mixture of sugar and cinnamon. Drop in a greased Bundt pan or angel food cake pan. Melt butter or margarine, mix with brown sugar and pour over the biscuits. Be sure to place the pan on a cookie sheet because it will leak. Bake at 400° for 20 to 25 minutes. Enjoy!
Melt chocolate in double boiler. Stir constantly until completely melted. Add other ingredients. Pour onto waxed paper or aluminum foil. Form and let cool completely. Cut and serve. Yields approximately 2 pounds.
Beat eggs. Add oil and vanilla. Beat until foamy. Stir in zucchini and pineapple. Combine dry ingredients, walnuts and currants. Stir gently into zucchini mixture until well blended. Bake at 350° in loaf pan.
Peel banana; break into chunks with fingers. Put chunks in medium bowl; mash with a fork until there are no lumps. Pour in milk and vanilla; beat with eggbeater until smooth and foamy. Pour into glasses and serve.
Microwave butter and onions on High for 15 minutes. Stir. Stir in instant bouillon, beef bouillon, water and Worcestershire sauce. Microwave on High for 7 minutes. Divide into bowls. Top with croutons and Mozzarella cheese. Microwave until cheese is melted.
Put dates in a bowl and cover with boiling water. Add soda; cool. Cream the shortening and sugar; add eggs. Sift flour with salt. Add to creamed mixture. Stir in cooled date mix. Spread in a 9 x 13-inch pan, greased and floured. Combine sugar, nuts and chocolate chips and sprinkle over batter. Bake at 350° for about 30 minutes.
Place salmon in flat dish or resealable plastic bag. Combine remaining ingredients in a bowl and stir until sugar dissolves. Pour marinade over fish and marinate for 15 minutes. Drain salmon and place in baking dish. Grill, broil or microwave. Halfway through cooking time, baste with marinade. Grill/broil 10 minutes per inch of thickness; do not turn. Microwave, covered with waxed paper, at 70% power for 3 minutes per inch of thickness.
First, mix and bake cake as directed on bake. Second, while cake is still warm, poke holes in cake and pour milk over top and caramel syrup. Third, cool cake. Put Cool Whip on top of cake and crumbled Butterfinger on top of Cool Whip. Store in refrigerator.
Cook meat; drain. Layer meat, sliced onion, squash and Cheez Whiz. Make 2 layers. Mix soup and milk. Pour over layers. Sprinkle with grated cheese. Bake at 300° for about 1 hour. Serves 6.
Sift together the flour, soda, salt, sugar, nutmeg, cinnamon and ginger. Beat the eggs well. Add oil, water and pumpkin. Mix all ingredients.
Brown ground beef and sausage; drain. Add onion and Mrs. Dash blend. You may use more or less of onion and Mrs. Dash according to your taste. Chop Velveeta cheese and blend in with beef/sausage. Spread on party rye bread and place slices on cookie sheet or tray that will fit in microwave. Cook on High for 1 1/2 to 2 minutes. Serve warm.
Mix all ingredients well. Set in refrigerator for a few hours. Roll 1/3 cup into sausage shape. Cook over a hot fire on an outside grill or broil in oven. Makes 20 pieces.
Mix sugar, syrup, peanuts and salt on plate (8 x 8 x 2-inch). Cook on High for 4 minutes; stir. Cook for 3 1/2 minutes on High. Add butter and vanilla; stir. Cook 2 more minutes on High. Add baking soda; stir well. Pour onto cookie sheet to cool 1 hour. Break apart when set.
Chop bacon. Brown in skillet. Add hamburger and brown. Drain fat. Add onions, saute. Add remaining ingredients. Bake 1 hour at 350°.
Combine chicken and water in saucepan. Bring to a boil; cover. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from broth; reserve 3 cups of broth. Reserve remaining broth for another use, if desired. Let chicken cool; cut chicken into bite-sized pieces. Skim fat from broth.
Put gelatin into the milk to soften in top of double boiler while you beat egg yolks and sugar together. Heat milk to dissolve gelatin and add egg and sugar mixture. Cook mix in the double boiler until it coats spoon. Cool. When cool, fold in the stiffly beaten egg whites; fold in whipped cream and flavoring. Pour into mold and allow to get firm before serving.
Pour boiling water over oatmeal and margarine and let stand 20 minutes. Mix well. Add eggs, vanilla, white sugar and brown sugar. Sift together flour, soda, salt, cinnamon and nutmeg and add to mixture. Pour mixture into a 9 x 13-inch greased and floured pan and bake at 350° for 30 to 40 minutes.
Beat eggs and sugar; add evaporated milk, condensed sweetened milk and vanilla. Then heat well over double boiler; add peaches and pour into gallon freezer. Finish filling with milk and freeze. When frozen, pour water from ice cream freezer and pack with ice. Let set to mellow for better flavor.
Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle. Cover and simmer 2 to 3 hours. Remove bones and skim fat if necessary. Cut off, chop and reserve meat. Add barley. Continue cooking about 1/2 hour. Add remaining ingredients and cook until vegetables are tender. Add any leftover vegetables available. Heat through. Serves 8 to 10.
Make batter; add clams. Dip clams in batter and add to deep fat fryer at 375° to 400°.
Cover and bake at 350° for about 45 minutes. Stir often. Do not overcook.
Mix seasonings well. Pour over either London broil or flank steak. Let stand at room temperature 1 hour, turning meat from side to side. (Can also marinate all day in the refrigerator.)
Partially freeze meat. Thinly slice across the grain into bite-sized strips. Combine 1 tablespoon flour and 1/2 teaspoon salt (optional). Coat meat with flour mixture. In nonstick skillet sprayed with cooking spray, brown meat on both sides. Add the mushrooms, onions and garlic. Cook 3 to 4 minutes or until onions are golden brown. Remove the meat/mushroom/onion mixture from the skillet. Add beef broth to pan drippings. Stir in 2 tablespoons flour. Add tomato paste and salt to season. Stir in water. Cook and stir over medium high heat until bubbly. Cook up to 2 minutes longer, stirring frequently. Combine sour cream and remaining flour. Return meat/mushroom mixture and wine; heat but do not boil.
Drain pineapple. Sprinkle gelatin over juice.	Let stand one minute. Stir over low heat until dissolved, about 5 minutes. Stir in honey, pineapple and remaining ingredients. Turn into 9x9-inch pan. Chill. Cut into bars. 16 servings.
Brown chuck roast. Add remaining ingredients and cook in 250° oven for about 6 hours. Mash meat with potato masher. Serve on buns.
Peel apples and chop and set aside. Pour cooking oil into large mixing bowl. Add sugar and eggs and beat well. Sift salt, soda and baking powder. Add flour to mixture and vanilla. Gently fold in chopped apples. Pour into 10-inch greased tube pan. Bake at 350° for 1 hour or until done. When cool, drizzle on sugar glaze.
Cover all with water. Cook until chicken breast and legs are tender. Remove to frying pan with 1/4 pound butter or oleo melted. Fry slowly until chicken is golden brown. After removing chicken to pan, place 1 package frozen stewing vegetables or 6 medium potatoes (peeled), 3 slices onion, 1/2 package frozen cauliflower or 1/2 head fresh cauliflower, 1 package frozen mixed vegetables or peas and carrots. Cook until potatoes have begun to boil. Add dumplings by teaspoon until all in. Cook, uncovered, for 10 minutes, then cover tight for 12 more minutes; serve.
Layer the ingredients in the order listed. Top with mayonnaise and bacon bits. Chill overnight.
Put apples in shallow greased 2-quart casserole; add water. Combine sugars, nutmeg, cinnamon, salt and flour. Cut in butter with pastry blender. Spoon crumbled mixture evenly over apples. Cover and bake in preheated oven at 350° for 30 minutes. Uncover and bake for 30 minutes longer. Serves 6.
Cream butter, sugar and vanilla. Add potato chips and mix well. Add flour and nuts. Form into walnut-sized balls. Place on ungreased cookie sheet and flatten with the bottom of a greased glass dipped in sugar. Put a cherry half or quarter on each cookie. Bake at 350° for 15 minutes.
Cream butter and sugar. Add eggs and beat. Add flour gradually to make a soft dough. Chill dough. Roll and cut out. Bake at 350° for 8 minutes.
Saute meat with seasonings and pine nuts. Add onions and continue sauteing until soft. Set aside. Slice eggplants approximately 1-inch thick rounds. Brown eggplant in butter until slightly brown and soft. Place the rounds in a baking dish (1 layer). Place meat mixture onto each slice, then place a layer of eggplant on top. Pour tomato sauce over eggplants and barely cover with water. Sprinkle with additional salt. Bake 20 to 25 minutes at 375°. Remove gently with a pancake turner and place over a serving of rice. Serves 6 to 8.
Pack whole cucumbers in 1/2 gallon jar. Mix vinegar, salt, spices and alum together. Pour over cucumbers. Finish filling jar with cold water. Put Saran Wrap on jar; seal tight and set aside. In fall when you want to eat, take out of jar and dry off. Slice pickles about 1 1/2-inches thick. Pour about 1 1/2 pounds sugar over them; seal and shake jar to dissolve sugar. Leave in refrigerator as you use them. The longer they set, the crispier they get.
Saute garlic in oil until brown (set aside). Saute onion and green pepper until transparent (set aside). Cook eggs in pancake shape, cut into strips (set aside). Brown beef lightly; add ham, shrimp and cook over medium heat. Add rice, one cup at a time, stirring to separate. Add eggs to rice mixture. Toss lightly, season with soy sauce. (Optional: Add bean sprouts and water chestnuts.) Yield: 6 to 8 servings.
Preheat oven to 375°. Fast-fry chops, browning lightly on each side. Mix all other ingredients. Pour into large casserole or 9 x 13-inch baking pan. Lay chops on top and bake at 375° for about 1 hour to 1 hour and 15 minutes. Do not let beans cook dry. Turn chops after 1/2 hour (or more, if necessary). Serve with tossed green salad and hot biscuits!
Cook broccoli until tender. Layer broccoli in a greased 12 x 8 inch baking pan. Layer chicken on top of broccoli. Combine soup, mayonnaise, lemon juice, salt, pepper and garlic and spread over the chicken. Sprinkle cheese on top. Mix the bread crumbs and melted butter with fork until moist, and sprinkle over the top. Bake at 350° for 30 to 35 minutes.
Layer ingredients (in order listed) in baking dish. Bake in moderate oven until thoroughly heated. Serve with tortilla chips.
Pick over beans and rinse. Soak overnight in water. Saute onions, leeks, celery and carrots in oil and cook covered over low heat until tender, about 25 minutes. Stir in thyme, bay leaf and stock. Add parsnips, ham and soaked beans and bring to a boil. Reduce heat and simmer partially covered until beans are tender, about 40 minutes. Add cabbage and garlic and simmer for another 10 minutes. Add salt and pepper to taste.
Cut roast into 2-inch cubes. Chop garlic very small or crush it. Pour enough oil to cover bottom of pan. Heat and brown meat and garlic. Drain oil off. Pour soy sauce, water and sugar over meat. Simmer until tender. Quarter onions and slice bell peppers and jalapeno peppers. Cook slowly until onions and peppers are tender. If you like it hot, cut 2 or 3 of the jalapenos. Serve over rice.
Put crackers in a bowl with milk and let them absorb the milk. When soggy, break into small pieces and add the spices and egg. Mix well, then add the meats. Mix together until well blended. Using a 1 1/2 ounce scoop, make into meatballs, placing on a large pizza pan with a little salad oil coating pan to keep meat from burning. Cook for 20 minutes or until done in a 300° preheated oven. Makes a large amount.
Melt butter. Add all ingredients except wine and shrimp. Simmer 10 to 15 minutes until spices are cooked. Add wine and simmer 10 minutes. Put approximately 15 shrimp in aluminum foil pouches and pour sauce mixture over shrimp. Cook in oven at 400° for about 10 minutes. Serve over rice.
Cream the sugar and margarine. Add eggs and beat mixture. Stir in Hershey's syrup, flour, salt and nuts. Grease and flour a 9 x 13-inch jelly roll pan. Bake for 25 minutes at 350°.
Preheat oven to 325°. Combine oats, almonds, flour, salt and cinnamon in a bowl. Whisk together oil, maple syrup and vanilla. Combine with dry ingredients. Spread out on a large pan and bake for 40 to 50 minutes, stirring occasionally. Turn oven off and leave in oven for several more hours. The granola will be dry and crunchy.
Cook pasta according to package directions. Drain. Melt butter over medium heat. Add whipping cream. Stir in cheese. Add parsley. Toss sauce with hot pasta.
Preheat oven to 375°. Unroll crescent rolls and divide into scored
Remove seeds and mid-ribs from peppers. Run through food chopper; measure. Sprinkle with salt. Let stand 3 or 4 hours. Add sugar and vinegar; cook until thick. Pour into hot jars. Seal at once.
Combine first 4 ingredients, mixing well. Stir in soda and tequila. Pour mixture into freezer container; freeze until firm. Remove from freezer 30 minutes before serving; stir until slushy.
Mix cracker crumbs with 1 stick of melted butter and press in bottom of 9 x 12-inch pan. Beat eggs, 2 sticks butter and powdered sugar for 13 minutes at high speed and put on top of cracker crumbs. Put a layer of sliced bananas, sliced lengthwise. Next a layer of pineapple. Top with Cool Whip and garnish with cherries and pecans.
Sift flour, baking powder and salt. Blend milk and egg. Add gradually to dry ingredients. Stir in drained, whole kernel corn. Drop from spoon into skillet in hot oil. Fry on both sides like a pancake. Cook 2 to 5 minutes. Drain on absorbent paper towel.
Bring 1/2 cup water to a boil. Mix it with the milk, salt, sugar and shortening in a bowl and let cool to lukewarm. Stir the yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve. Add the dissolved yeast and 2 cups of flour to the mixture and beat very fast. Mix well. Cover and let rise in a warm place until double in bulk. Stir. Add the remaining flour and beat well. Cover and let dough double in bulk once again. Turn out onto a lightly floured board and pat the dough until it is 1/2 inch thick. Cut into 3 inch rounds. Cover and let rise until almost double. Cook on well-greased griddle or skillet until done. Cook on each side. Cool and then split in half.
Combine bacon and cream cheese and fill mushroom caps. Place on baking sheet and bake at 350° for 10 minutes or until slightly browned.
Sift cake mix and pudding together. Add eggs, one at a time, then oil, then 7-Up. Mix all together and pour in three 9-inch pans. Bake at 325° for 30 to 35 minutes.
Grease bottom and sides of 15 x 10 x 1-inch jelly roll pan lined with waxed paper which is well-greased.
Fry steak in oil until brown; do not flour. Add onion soup mix and water; mix well. Simmer about 30 minutes until done. Add strips of green pepper; cook until tender. Mix cornstarch and 1/2 cup water; add to mixture. Stir until thick.
Place caramels, marshmallows and milk in top of double boiler. Cook, stirring occasionally until mixture is melted and smooth (approximately 25 minutes). Remove from heat; cool. Stir in pecans. Fold in whipped cream. Combine cracker crumbs and melted margarine. Reserve 1/4 cup. Press remainder into pan or dish. Pour in mixture. Sprinkle with reserved crumbs. Chill several hours. Cut into squares.
Mix all ingredients except bourbon in a large pot. Bring to the boil over high heat. Reduce heat to medium. Simmer until reduced to about 12 cups, 30 minutes or so. Remove from heat. With slotted spoon, remove cloves and cinnamon sticks. Mix bourbon into cider. Serve warm or cold.
Fry bacon in 10-inch skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in skillet. Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Blend together in a blender until smooth. In Greece they use yogurt but Americans prefer sour cream, so experiment using yogurt. Let mixture set for at least an hour, it "gathers strength" with time.
Heat oven to 350°. Melt oleo in pan, 13 x 9 x 1 1/2-inch. Mix other ingredients and pour into pan. Bake until brown, about 20 to 30 minutes.
Preheat oven to 350°. Prepare rice and broccoli according to directions on package. Mix together and add remaining ingredients. Bake until top is brown.
Put into a bowl and mix with a fork. Then roll into balls and put on cookie sheet and flatten with a fork. Then bake until brown in 250° oven.
Drain the clams and save the juice. In a heavy saucepot, melt butter and slowly stir in flour to make a white sauce. Using a wire whip, slowly stir in clam sauce and water to the white sauce. Bring to a boil, stirring constantly to keep liquid smooth. Add clams, potatoes and onions; simmer until tender. Slowly stir in hot milk. Season with salt and white pepper. Serve with oyster soup crackers. Yields 6 servings.
Grind the vegetables. Mix with the vinegar, sugar, salt and spices. Bring to a boil; cook 15 to 20 minutes. Seal hot. Makes approximately 10 pints.
Cook turkey and onions in large skillet. Drain fat. Add vinegar, chili powder, oregano, cumin and cayenne pepper. Cook 1 minute. Stir in beans and water. Put 2 tablespoons salsa in bottom of 2-quart baking dish. Place 1/2 tortilla strips on top of salsa. Top with 1/2 of turkey mixture and half of remaining salsa. Repeat layers. Cover and bake at 325° for 30 minutes. Uncover and sprinkle with cheese. Bake 5 to 10 minutes longer.
Place breasts, skin side up, in an oblong baking dish. Combine remaining ingredients, including mushroom liquid. Pour over chicken. Sprinkle generously with paprika. Bake at 350° for 1 to 1 1/4 hours or until tender. Serve over rice. Serves 4 to 6.
Melt butter and let cool. Combine all ingredients and drop by spoonfuls in miniature muffin tins. Bake at 350° for 20 to 25 minutes. Can bake early until muffins are set but not browned; then pop back in oven to reheat. Serve piping hot. No need to serve with butter.
Saute meat and onion in 2 tablespoons oil. Add other ingredients to meat and onion mixture. Mix well. Simmer 1 hour on low. Cook in a heavy pan and stir often as it tends to stick.
Preheat oven to 425°. Pat each biscuit into a thin 4-inch oval. Arrange half of biscuits on a greased cookie sheet. In a small bowl, mix tuna, cheese and mayonnaise. Spoon on biscuits on cookie sheet. Top with remaining biscuits. With fingers, press edges together. Bake sandwiches 10 to 15 minutes until browned. Makes 10 sandwiches.
Mix thoroughly the beef, egg, bread crumbs and salt. Shape into small 1/2-inch meatballs. Arrange in shallow baking pan. Broil 4-inches from heat until browned. Turn once. Pour off fat.
Heat oil and saute garlic and parsley flakes. Add tomatoes. Cover and simmer over low heat for 15 to 20 minutes. Add clams and simmer 5 to 7 minutes more. Serve over spaghetti.
Mix all. Top with bread crumbs. Bake at 350° for 1 hour.
Cut beans in 1 1/2-inch pieces; cook 8 to 10 minutes. Drain. Toss with onion, pimento and garbanzo beans. Combine all ingredients and chill overnight.
Pour warm-to-hot water into large mixing bowl. Sprinkle dry yeast into water. Add sugar, salt. Sift and measure 3 c. unbleached flour, stir into above mixture. Let rest 20 minutes.
Preheat oven to 400°. Melt butter. Add vegetables. Saute 10 minutes. Mix in bread crumbs, spices, juice of lemon and wine vinegar. Stir over low heat 3 minutes. Spoon on snapper fillets. Bake 30 minutes.
Put cranberries and oranges through food chopper using medium blade. Dice apples and combine with cranberry mixture. Add nut meats, sugar and lemon juice; mix well. Chill in refrigerator several hours. Yields 6 to 8 servings.
Brown meat and remove excess fat. Put everything in large stockpot. Cover and cook on medium to low heat. Stir contents 3 times in first 15 minutes. Cook 35 minutes or until rice is done.
Heat oil in 10-inch skillet over medium-high heat until hot. Add chicken, pepperoni and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken mixture from skillet; keep warm.
Cream sugar and butter. Add egg, sour cream and then dry ingredients. Refrigerate until well chilled. Place on lightly floured board; roll about 1/4-inch thick. Cut into desired shapes. Place on ungreased baking sheet. Bake 8 to 10 minutes at 350°. Remove to cooling racks. Can be covered with a powdered sugar and water frosting and then decorated.
Combine oil, garlic powder, dill weed and Ranch dressing mix in a jar. Shake well to mix thoroughly. Pour over oyster crackers in a container with a lid. Shake well. Let sit for at least 2 hours, shaking and stirring every half hour. These can be made days ahead and store in an airtight container.
Soften unflavored gelatin in water, stir over low heat until dissolved. Cool. Combine mayonnaise and horseradish and gradually stir in gelatin. Pour into 1 1/2-quart mold; chill until almost firm. Drain beets (add water to juice to make 1 1/4 cups). Dissolve lemon gelatin and salt in boiling water. Add beet juice and vinegar; chill until thickened. Stir in beets and cabbage. Put in mold over first layer. Chill until firm; unmold. Garnish as desired.
Saute onion in margarine. Stir in flour. Add milk. Add chicken broth and cheese. Add vegetables and dash of celery seed. Add pepper. Blend all ingredients and heat through over low heat.
Season pork chops and brown in oil in large skillet. Add water to meat and drippings to coat bottom of skillet. Add Worcestershire sauce and hominy. Pour more water over top for simmering and cooking down. Add water periodically as it cooks. Salt and pepper. Cover. Cooking time is approximately 30 minutes.
Mix all ingredients together, except bananas. Stir well. Add bananas and stir gently. Pour into 9 x 13-inch pan and freeze overnight. Allow to thaw about 15 minutes before serving. Serves 12 to 15 people.
Make dough and roll out as for apple turnovers. Mix cocoa and sugar. Put in desired amount, 1/4 to 1/2-inch turnover shells. Bake instead of frying. Butter tops before frying. Bake 10 to 15 minutes at 350° or fry as desired.
Dissolve jello in hot water. Add pineapple and pie filling. Mix together and let jell.
Mix all ingredients together in a large boiler and let come to a boil. Cook 20 minutes, stirring constantly. Have lids hot. Pack in cans and seal.
Take 1 cup berries, sugar and 1 cup water, put in saucepan and simmer until berries are mushy. Add 2 tablespoons cornstarch (dissolve cornstarch in water; stir into berries). Cook until thickened. Add 3 cups blueberries. Mix well. Put in baked pie shell. Serve with whip topping.
Stir jelly in a small saucepan over medium low heat until melted and smooth. Stir in peppers and vinegar; pour into 3 hot clean (6 ounce) jars dividing peppers evenly among them. Stir to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/2 cups.
Brown onions and ground beef in hot fat in a skillet. Mix tomato sauce, mixed vegetables, salt and pepper in casserole dish. Add browned onions and beef. Cook in 350° oven for about 1 hour.
Place butter in saute pan. Melt and add carrots, mushrooms, peppers, scallions and broccoli. Saute about 3 to 5 minutes. Once cooked, add heavy cream. Bring mixture to a low boil. Add fettuccine and stir. Add garlic and some of the Parmesan cheese. Stir until Parmesan cheese disappears and then add more cheese. Sauce should be thick, then add seasonings. Serve immediately. Serves 2 to 4.
Mix dry jello into the whipped topping; add the cottage cheese and mix well. Add the drained pineapple and nuts. Chill before serving, at least a couple of hours.