HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. Drain. Set aside. Finely chop onion. Finely chop celery. Finely chop cabbage. Cook onion, celery and cabbage 15 minutes. Drain well. Cool. Add hamburger. Add black pepper. Add garlic powder. Add soy sauce. Mix real good. Put in wrappers. Wet edges. Roll up. Deep-fry at 350° for 5 minutes.
Beat eggs, then add sugar and mix well. Add potatoes, baking powder, salt, shortening and vanilla; mix well. Alternate milk and sifted flour. Mix with fingertips on floured board and roll to 1/4-inch thick; cut and fry.
Combine first 7 ingredients. Heat soup and milk. Add cheese to soup and heat until cheese melts. Combine all ingredients and pour into casserole dish. Bake at 350° for 30 minutes.
Soak water chestnuts in soy sauce overnight. Roll in sugar and wrap in bacon. Broil until bacon is crisp. Can also be cooked in oven at 350° for 15 minutes.
Dissolve gelatin in cold water. Add hot water. Add to sugar, lemon juice and pineapple. Chill until thickened. Prepare 2 packages dessert topping mix according to directions on package (or use Cool Whip). Fold into pineapple gelatin mixture.
Combine all ingredients, except zucchini; beat well. Stir in zucchini. Pour mixture into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 minutes, or until golden brown. Let stand 10 minutes. Cut into squares to serve. Yields 12 servings.
Cream thoroughly sugar, shortening and vanilla. Add eggs, beating well, then chocolate. Sift together dry ingredients. Blend in, alternating with milk. Add nuts. Chill 3 hours.
Brown ground beef or vegeburger. Saute onions and green pepper until tender. Stir in remaining ingredients, except the kidney beans. Heat to boiling. Reduce heat; cover and simmer 2 hours. Stir occasionally or cook, uncovered, for 45 minutes. Stir in beans last 15 minutes. Serves 6.
Mix all ingredients together and bring to gentle boil for 2 minutes. Chill. Pour over chipped pork or beef.
Over double boiler, mix egg whites and sugar and dissolve sugar (whites should be warm, not hot). Add a drop of lemon juice and whip whites to stiff peaks. Chop chocolate and melt over double boiler; cool slightly. Fold chocolate into egg whites. Whip heavy cream stiff. Fold in liqueur. Fold whipped cream into chocolate mix. Divide into 6 glasses. Top with whipped cream.
Boil chicken and shred. Saute onion and garlic together. Simmer all ingredients together for 1 hour. Add beans. Heat until hot. Top with Monterey Jack cheese and tortilla chips.
Cut cauliflower in small pieces. Cut red apples and onions. Add dressing.
Preheat oven. Combine sugar, coconut, pecans, graham cracker crumbs and egg whites in bowl. Mix well, but do not beat. Turn into unbaked pie shell. Bake until filling is set at 350° for 35 minutes. Do not overbake. Mix sliced bananas with whipped cream and spoon over each slice and serve.
In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry). Fill greased muffin cups 2/3 full; brush with butter. Bake at 400° for 10 to 13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Sift 2 cups flour and powdered sugar together. Cut in margarine. Press in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or lightly browned.
In a large bowl beat cream cheese until fluffy. Beat in peanut butter and sugar. Fold in Cool Whip. Spoon into crust. Refrigerate until chilled (at least 5 hours).
Preheat oven to 350°. Mix cake mix as indicated on box; set aside. Spray cake pan. Sprinkle coconut, then pecans on bottom of pan. Pour in cake mix. Combine powdered sugar, cream cheese and butter. Spread over cake mix. Bake for 1 hour.
Mix well and chill for several hours. This has a tendency to become a little watery after a few days, so eat up and enjoy.
Cook green beans until tender; drain and cool. Fill quart jars with beans (shake down beans as you fill jars). Add 1 tablespoon canning salt and 1 tablespoon vinegar to each quart jar. Fill with cold water. Seal and store in cool place.
Mix all ingredients in a blender. Pour into a 9-inch greased pie plate. Bake at 400° for about 25 minutes or until custard is set.
Melt butter. Add flour and mix well. Cook several minutes over low heat. Pour in milk. Add sauce, salt, mushrooms and chicken. Serve over either muffins or toast.
Microwave: Grease 1 1/2-quart casserole. Slice sweet potatoes and layer alternately with apples in prepared casserole. Mix orange juice, brown sugar, lemon juice, salt and cinnamon. Pour over potatoes and apples. Dot with butter and sprinkle with nuts. Cover tightly with Saran Wrap, turning back edge to vent. Microcook 100% power for 18 minutes or until potatoes are fork-tender, spooning sauce over and rotating casserole twice. Let stand, covered, 5 minutes before serving.
Preheat oven to 400°. Melt butter in baking pan or dish. Mix together sugar, flour and milk. After butter melts, pour in mixture and then pour in peaches and stir together a little. Bake until done, approximately 30 minutes.
Brown sausage and drain. Beat eggs and mix with cheese and sausage. Grease pan lightly. Place layer of crescent rolls in the bottom of the pan. Pour in sausage mixture. Then put layer of rolls on top. Brush lightly with margarine. Bake at 350° for 30 minutes.
Mix ingredients with hands and shape into balls. Take 12 ounces of chocolate chips and paraffin and melt in double boiler. Roll balls in chocolate with a toothpick. Cool on waxed paper.
Cook macaroni according to package directions; drain. Rinse with cold water; drain well. Combine macaroni and next 7 ingredients; toss gently. Cover and chill.
Boil shortening, sugar, cold water and raisins for 10 minutes. Cool thoroughly. Sift together flour, baking soda, cinnamon, cloves and salt. Add to cooled mixture. Mix thoroughly. Bake at 325° for 1 hour and 15 minutes. Use a cake tester for doneness. Bake in a well-greased and floured tube pan. One cup chopped nuts may be added.
Dissolve yeast in water. Mix the remaining ingredients together with the yeast mixture. Put into a well-greased loaf pan. Let rise for about 2 hours. Bake at 350° for 30 minutes.
Mix salad dressing, yogurt, cilantro and ground ginger. Add corn, red pepper and jalapeno pepper; cover. Refrigerate until ready to serve.
Preheat oven to 325°. Grease 8-inch square cake pan. Cream butter until soft, then gradually add sugar, creaming until light and fluffy. Add egg yolks; blend well. Add flour gradually and mix thoroughly. Spoon one-half of this mixture into the prepared pan. Smooth surface and spread with jam, then spoon the rest of mixture on top and pat down lightly to cover jam layer. Bake for 50 minutes. Makes 12 to 16 bars.
Mix the first 7 ingredients together. Layer cheese and bread crumbs on top. Dot with melted butter or oleo. Cover with foil and bake for 1 hour at 350°.
In a food processor or blender, add ingredients and pulse in short bursts until just combined. Marinate. Should have a bit of texture. This especially good with grilled tomatoes and onions. Wonderful.
Mix all together and freeze. One-half recipe makes plenty. Fill glass 1/2 with slush and add Sprite.
Combine chocolate, margarine, milk, sugar, salt and vanilla. Bring to boil. Cook 4 minutes. Cool.
Mix powdered sugar, peanut butter, cream cheese and whipped topping until smooth. Pour in crust. Chill until set.
Mix sugar, flour, milk and egg together in a bowl. Melt 1 stick of margarine in the pan you are going to cook in. Pour mixture into pan. Pour fruit into pan over dough. Do not stir! Place in oven and cook approximately one hour at 350°. Crust will rise to top while cooking.
Melt butter in heavy large pot over medium-high heat. Add all onions, leeks, shallots, garlic, bay leaf, sage and thyme. Cook until onions turn deep golden brown, stirring frequently, about 45 minutes. Add Madeira and bring to a boil, scraping up browned bits. Boil until liquid is reduced by half, about 10 minutes. Add stock and bring to a boil. Reduce heat and simmer until mixture is reduced to 8 cups, about 2 hours.
Cook potatoes, celery and onion with the water until tender. Stir and dissolve the chicken bouillon and butter in potatoes. Add salt and pepper. Mix flour and sour cream together and add to potatoes. Stir until thick. Serve with shredded cheese and bacon bits.
Mix together butter, oil, water and buttermilk. Bring to a boil. Add eggs, vanilla, sugar, flour, cocoa and chocolate pudding. Bake at 400° for 15 minutes in 9 x 13-inch pan.
Melt 1 stick oleo. Line bottom of a 9 x 13-inch pan with crumbs and oleo (melted). Cream the cream cheese (softened to room temperature). Add confectioners sugar; mix well. Add Cool Whip. Spread over cookies. Mix chocolate and vanilla pudding mix with 3 cups milk. Beat until thick. Spread over cream cheese. Cover and let set 2 to 3 hours. Add 8 ounces Cool Whip. Sprinkle top with cookies saved. Let set overnight.
Drain all canned vegetables. Rinse kidney beans. Chop peppers, onions and pimento and combine in large carton with tight lid.
Grease an 8 x 8 x 2-inch baking dish. Layer cottage cheese and Parmesan cheese in dish. Mix beef, herbs, paste and 1/2 cup Mozzarella cheese. Spoon evenly over top. Beat milk, eggs, Bisquick, salt and pepper with wire whisk until smooth, about 1 minute. Pour into dish. Bake until knife inserted in center comes out clean (30 to 35 minutes). Sprinkle with remaining cheese.
In a heavy saucepan, over low heat, melt morsels with sweetened condensed milk. Remove from heat. Stir in remaining ingredients. Spread evenly into wax paper-lined 8-inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store loosely covered at room temperature.
Beat eggs. Add melted margarine, sugar, pineapple and coconut. Bake 40 minutes or until firm at 350° in unbaked pie shell. Makes two (9-inch) pies.
Melt margarine in 9 x 13-inch baking dish. Mix together, in bowl, undiluted soups, water and uncooked rice. Pour into baking dish over melted margarine. Mix well.
Cream the butter, shortening and sugar until fluffy. Add strawberries and jello; beat well. Combine dry ingredients and add alternately with milk. Add vanilla; beat well. Fold in egg whites. Turn into 3 lightly greased and floured 8-inch pans. Bake at 350° for 30 to 35 minutes. Frost.
Brown hamburger with chopped onion. Drain off grease. Add both cans of soup and water. Heat through. Add sour cream; stir in, but do not boil. Serve over noodles, rice, baked potato or toast. This is quick and delicious!
Drain salmon; remove bones and flake with a fork. In medium bowl or processor, combine cream cheese, lemon juice, onion, horseradish, liquid smoke and salt. Mix well. Gently mix in salmon and form into a ball. Wrap in plastic wrap; chill until firm, about 1 hour or up to 2 days. Before serving, combine pecans and parsley and coat salmon ball with mixture.
Simmer onion soup in water about 10 minutes. In the meantime, dissolve yeast in 1/2 cup warm water and sugar. Take milk, butter, salt and sugar and mix with soup mixture. Add yeast when cool. Mix in, not too stiff dough. Allow to rise. Form 2 long loaves on cookie sheet; slash top of loaves with shears. When light, bake in 400° oven for beginning and lower to 350° for 30 minutes.
Saute bacon pieces with veal shoulder or shank and onion until meat and onions are golden brown. Add canned chicken broth, paprika and salt. Cover and simmer slowly until veal is tender, about 1 to 1 1/2 hours.
Saute onion, add ground beef, garlic, and spices. Simmer 15 minutes. Add tomatoes that have been mashed lightly and tomato paste. Simmer another 20 minutes. Cook noodles according to directions.
Combine sugar, butter and milk and cook exactly 5 minutes after coming to a boil. Pour over remaining ingredients which are not cooked. (I add Marshmallow Creme to the cooked mixture, then pour over chocolates.) Mix ingredients well and pour into buttered pan. Let cool, then cut into squares. Makes 7 to 7 1/2 pounds of delicious candy.
Melt butter in 9 x 13-inch pan. Combine flour, baking powder, sugar and milk. Pour over melted margarine. Pour prepared fruit over flour mixture. Bake at 350° for 25 to 30 minutes.
Combine all ingredients and pour into a casserole dish. Microwave 20 minutes, stirring every 5 minutes.
In a small bowl, mix and cream the butter. Beat in whipping cream, a little at a time. Beat in cheeses. (If done ahead, chill; bring to room temperature to serve.) Toss with cooked, hot noodles. Serve at once.
Melt all three ingredients in a double boiler. Dip each cherry (twice, if desired) in chocolate.
Heat oven to 350°. Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at the shortest side, tightly roll up each rectangle. Pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Place, sealed side down, on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes, or until golden brown. Serve pinwheels with warm pizza sauce, if desired, or just eat as they come out of oven. Makes 16.
Blend salad dressing, ketchup, cream cheese, onion, lemon and chili powder well. Fold in shrimp and horseradish. Chill at least 1 hour before serving.
Cream shortening, sugar and eggs. Add flavoring. Add flour, baking powder and salt. Add more flour if needed to form 2 (2-inch) rolls the length of a cookie sheet. The dough will spread out as it bakes but not touch each other. Bake 30 minutes or until lightly brown in 350° oven. Slice rolls into zwieback type cookies. Toast each side lightly. Makes 3 dozen cookies.
Makes 7 1/4 x 4 1/4 x 2 1/4-inch loaf. Combine all ingredients in large mixing bowl. Mix lightly but thoroughly to blend. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in moderate 375° oven about 50 minutes. Let stand about 10 minutes. Slice to serve.
Press sausage in a 9 x 13 baking dish. Bake 350 for 25 minutes. Spoon off excess fat. Frost with mashed potatoes. Top with Soup. Sprinkle with cheese and bacon over top. Bake an additional 15 minutes.
Mix all ingredients. Bake at 350°, uncovered, for 1 hour.
Sprinkle yeast over warm water. Add sugar, salt and half of flour. Beat for 2 minutes with fork. Add shortening and half of flour. Mix until easy to handle. Knead until dough is smooth. Cover and let stand in warm place until double in size. Pat into pizza pan. Top with favorite toppings and bake at 400° until brown.
Boil until clear. Let cool. Beat egg whites and stir the cooled mixture into the egg whites.
Heat all ingredients to boiling; reduce heat. Cover and simmer until barley and vegetables are tender, about 15 minutes.
Cook the rice as directed on box. Mix the carrots, celery, onions, eggs and bacon together with the rice. Add the soy sauce to taste.
Preheat oven to 350°. Line cookie sheet with waxed paper. Mix milk, sugar and butter in medium saucepan. Heat to boiling and boil for 3 minutes, stirring constantly. Remove from heat. Add cocoa, oats, nuts and vanilla. Stir to mix. Drop by teaspoonfuls onto waxed paper. Bake 8 minutes. Cool on racks.
Preheat oven to 325°. Arrange Triscuits wafers in single layer, trimming to fit, if necessary, on bottom of well-greased 15 1/2 x 10 1/2 x 1-inch baking pan. Set aside.
Saute the onion and garlic in the oil with bay leaf until soft or in saucepan sprayed with Pam, 3 to 4 minutes. Add broccoli, potato and stock. Simmer gently, covered, 10 minutes, when the broccoli should be tender but still bright green. Remove bay leaf and let cool a little. Puree in a blender (not totally smooth). Season to taste. Add lemon juice. May need reheating in clean pan before serving. Add a dollop of yogurt just before serving. Serves 4.
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoonfuls onto greased baking sheets. Bake in preheated 375° oven for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool for 2 minutes. Remove to wire racks to cool completely. Makes about 4 dozen cookies.
Mix white cake mix according to package directions. Blend together the lemon pie filling and pineapple juice. Grease and flour two 9-inch round cake pans. Pour the cake batter in and then pour the pie filling and juice mixture over the batter. Bake at 350° for 45 minutes. Cut into squares and serve with whipped cream.
Sift sugar, flour, cocoa, salt and baking soda together. Add vinegar, oil, water and vanilla. Stir until smooth. Bake in greased loaf pan at 350° for 35 minutes or until done.
Mix all together, spoon onto pan. Put down just a little. Bake at 350° until lightly brown.
Mix first 6 ingredients in 9 x 13-inch baking dish. Crush corn flakes and sprinkle over top. Melt margarine and pour over corn flakes. Bake at 350° for 1 1/2 hours.
Mix milk and lemon juice together until thickened. Pour in blueberries. Stir until all blueberries are covered with milk mixture. Pour into baked pie crust. Chill and serve.
Crumble cornbread; mix with melted butter. Cook squash with onion and green pepper. Mash squash. Add sour cream, soup and sugar. Put 1/2 of cornbread mixture in the bottom of the pan. Add the squash mixture and the rest of cornbread on top. Bake at 350° for 30 or 40 minutes, or until brown.
Place 6 slices bread in 9 x 3-inch greased pan. Mix milk, salt and beaten eggs; set aside. Shred cheese and sprinkle over top of bread. Fry bacon to crisp stage; crumble over cheese layer. Add remaining 6 slices of bread. Pour egg mixture over all. Cover with foil; let stand overnight. Bake with foil or until almost done, then remove to brown. Bake at 325° to 350° for 40 minutes.
In a 2-quart saucepan in boiling water, cook broccoli, cauliflower and carrots 3 minutes; drain. In shallow baking dish, arrange cooked vegetables, tomatoes and chicken. In cup, combine remaining ingredients. Pour over vegetables and chicken. Cover; refrigerate until serving time, at least 4 hours, stirring occasionally. Makes 3 cups or 2 servings.
Cover chicken with mixture of water and salt. Chill in bowl for at least 1 hour. Combine msg, onion powder, seasonal salt, instant chicken broth and pepper in blender and mix well. Place mixture in bowl. Add flour and mix well.
Place wheat in bowl; cover with warm water and set aside until cool. Squeeze moisture out of wheat with hands. Toss with chopped vegetables, salt, lemon juice and olive oil. Refrigerate for at least 4 hours before serving.
Prepare macaroni according to package directions. In large skillet, add oil and heat. Dice onions and cook about 2 minutes until tender. Add garlic. Cook additional minute until tender. Add cut up sausage. Cook about 7 minutes until sausage is hot. Remove all from skillet, keep warm. Add cut up zucchini and bell peppers. Cook until tender. Place broccoli in colander and run under hot water until partially thawed. Drain. Add to skillet. Cook until broccoli is tender. Return sausage to skillet. Mix soup with 1/2 can of milk. Pour over ingredients in skillet and stir. Let heat thoroughly. Drain macaroni when done. Pour sausage mixture over macaroni and mix well. Sprinkle with Parmesan cheese.
Trim pork chops; remove marrow and fat. Wash chops and pat dry. In bowl, beat eggs and add spices. Add pork chops to egg mixture and mix well. Place bowl in freezer for 3 minutes (so egg coagulates on chops and bread crumbs stick better). Preheat oven to 375° with grill in center. Remove chops from freezer; cover both sides with bread crumbs. Place in shallow baking pan sprayed with Pam and lightly spread with olive oil. Cook each side 20 minutes.
Preheat oven to 400°. Brown hamburger and onion. Add salt and pepper. Set aside. Combine flour, salt, pepper, oregano, eggs and milk. Grease a 9 x 13-inch pan and sprinkle lightly with cornmeal. Pour batter into pan. Sprinkle meat over and bake 15 to 20 minutes. Remove from oven. Spread sauce over meat and sprinkle with cheese. Bake 15 minutes more.
Whip cream cheese; blend in marshmallow cream. Add cherry juice to color. You can also add bits of fruit or nuts. Serve as dip for fresh cut up fruit tray.
Mix all ingredients well and chill several hours before rolling out. Cut and sprinkle with sugar before baking. Bake in a moderate 375° oven for 8 to 10 minutes.
Cook the chicken in water and broth, along with all other ingredients. Simmer approximately 2 to 2 1/2 hours, adding water as necessary. Let cool and strain. (At this point, you may freeze about 2 cups of mixture for future use.) Bone the chicken and refrigerate with remaining broth.
Mix cake mix and pudding mix. Add eggs, water and oil; mix well. Add flavoring and coloring; mix. Stir in chocolate chips. Pour into a 9x13-inch greased pan. Bake at 350 degrees for 40 to 45 minutes. Do not underbake.
Dissolve Jello in boiling water, add pineapple, let stand in refrigerator until it begins to get firm. Remove and beat with mixer or by hand. Add the rest of the ingredients and put into mold. When firm you may place on lettuce leaves. This makes a delicious and large amount.
Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot, cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Yield: 4 servings (serving size 1 cup).
Cook all vegetables in water or broth to cover. Season with salt and pepper. When vegetables are tender, put them through the blender with the liquid. Blend until smooth. Add 1/2 cup sour cream (optional) and serve hot.
In a skillet over medium heat, saute onion, green pepper and mushrooms in oil. Cook spinach by directions on package; drain well. Beat together eggs, flour and milk until well blended. Add vegetables, garlic salt, basil and pepper. Spread bacon and grated cheese over pie shell in pan. Pour other ingredients over cheese and bacon. Bake in preheated 375° oven until knife inserted near center comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
Mix all ingredients, except milk. Pour into ice cream freezer. Fill the rest of freezer with milk. Freeze according to your freezer's instructions.
Cook potatoes, onion and celery in water until tender. Add seasonings and 2 1/2 cups milk. Blend flour with remaining 1/2 cup milk until smooth. Add to potato mixture and bring to boiling point. Cook about 5 minutes. Blend in sour cream and butter. Add ham. Heat thoroughly and serve immediately. Yields 6 servings.
Brown meat and drain. Stir in flour and add remaining ingredients, except cheese. Cook pie crust and pour mixture in them. Sprinkle cheese on top and bake until cheese melts.
Brown steak in oil in large saucepan; stir in beans, 1 cup tomatoes, 1 cup onion and Worcestershire sauce. Cook, stirring occasionally, for 10 minutes.
Mix together thoroughly and dip diet bread on both sides into mixture. Heat nonstick skillet with 1 teaspoon oil and place dipped bread inside. Brown on both sides. (You can use canola spray instead of oil, if you choose.) Sprinkle with Hi-Energy Vanilla Supplement lightly on top and serve. Makes 1 serving.
Microwave margarine in 4-quart microwave-safe bowl on High 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well. Scrape bowl. Continue microwaving 5 1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Beat sugar, oil and eggs together. Add flour. Add vanilla, pecans, coconut and apples. Bake in tube pan 1 hour at 350°. Grease pan if desired.