HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut links into bite-sized pieces. Fry by itself until brown. Then put in pot with other ingredients. In large skillet fry sirloin, 1 onion, 2 cloves of garlic and 1 bell pepper until almost done. Then add into pot with other ingredients. Combine all ingredients and simmer for 2 1/2 to 3 hours. Add mushrooms 1 hour before sauce is done.
Heat shortening in large electric skillet. Add pork chops and saute until brown. Add all other ingredients. Cover and simmer for 1 to 1 1/2 hours.
Brown ground beef; drain off grease and stir in onion powder, salt and pepper. In large casserole, combine pork and beans, ground beef mixture and remaining ingredients. Mix well. Bake at 325° for 1 1/4 hours, stirring occasionally.
Put all ingredients, except sausage, in 8 to 10 quart pot and fill with water. Add a lot of black and red pepper, but no salt yet, as the ham may be salty enough. Add salt after it has cooked an hour or two if needed. Cook about 8 hours. Sometime during the day, slice a link of smoked sausage in rounds and fry to remove grease. Add to soup. This freezes well but will need more pepper after thawing.
Brown ground beef and put in a big pot. Add all ingredients and simmer 7 hours.
Dissolve yeast in lukewarm water. Sift flour, soda, baking powder, sugar and salt into bowl. Cut in shortening. Add buttermilk, then yeast mixture. Stir until all flour is dampened. Knead on floured board for 1 or 2 minutes. Roll out to desired thickness. Cut with biscuit cutter. Bake at 400° for about 12 to 15 minutes.
In a blender, combine orange juice, milk, strawberries and sugar. Cover and process until smooth. Add ice cubes and process until mixture reaches desired consistency. Pour into glasses and garnish. Serves 4.
In a large skillet stir-fry pork, until no longer pink. Remove pork from skillet, and keep in warm place. In the same skillet, stir-fry broccoli about 2 to 3 minutes. Add green pepper and garlic, cook for 2 minutes. Stir in the mushrooms, cook 2 minutes longer. In a small bowl combine cornstarch, chicken broth and soy sauce, until smooth, and stir into skillet. Bring to a boil, cook and stir constantly until thickened. Return pork to the skillet, heat through. Serve over rice or noodles.
Boil chicken. (Put in a slow cooker in the evening.) Bone the chicken and save the broth. This can be used for many recipes.
Beat butter, sugar and honey to cream. Add eggs, one at a time, still beating. Add almonds, raisins and figs. Beat again. Add almonds, flour, spices and baking powder having already mixed them and then add milk. Bake in slow oven for 1 1/2 hours.
Beat sugar, shortening and buttermilk. Beat alternately milk and dry ingredients. Add grated orange rind and ground raisins. Bake at 325° for 45 minutes.
Beat eggs at low speed. Add milk. Beat 1 minute. Add flour and salt. Beat 2 minutes. Pour batter into drippings. Bake in 400° oven for 40 minutes. Cut into squares; serve immediately.
Mix all ingredients together and pour in unbaked pie shell. Bake at 400° for 15 minutes, then turn to 350° and bake 20 minutes more.
In a 2-quart saucepan over medium heat, combine all ingredients except parsley. Heat through, stirring occasionally. Do not boil. Garnish with parsley. Makes about 5 1/2 cups or 5 servings.
Cook chicken. Stir together Veg-All, soup, broth and chicken. Pour into casserole dish. Mix together margarine, milk and flour until smooth. Pour on top of chicken mixture. Don't stir. Bake at 350° for 1 hour.
Combine first 7 ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes. Add almonds and sprinkle roast with salt and pepper.
Rub salad bowl with crushed garlic; set aside. In separate bowl, combine remaining garlic with the olive oil. Allow to stand for at least 1 hour before using. Toss 1 tablespoon of the garlic oil with the toasted croutons; set aside. Tear the lettuce into large pieces; place in the garlic rubbed salad bowl. Sprinkle with salt. Grind a generous amount of pepper over the lettuce. Have remaining ingredients available at table if you wish to toss the salad in front of your guests. Crack the egg into the lettuce; toss. Sprinkle with the lemon juice, green onions, capers and the remaining olive oil. Toss well. Add the anchovy fillets and Parmesan cheese. Sprinkle with the croutons, or serve alongside. Toss gently. Garnish with whole romaine leaves and serve immediately. Serves 4.
Place sugar and corn syrup in a 2-quart microwave-safe bowl. Cook on High for 3 1/2 minutes. Stir in peanuts. Cook on High for 3 1/2 minutes. Add margarine and vanilla. Cook on High for 1 1/2 minutes. Add baking soda and stir gently, until mixture is light and foamy. Pour onto nonstick cookie sheet and spread evenly. Let cool for one hour. When hard, break into bite size pieces. Makes 1 pound.
Melt butter; mix with dressing mix. Line bottom of casserole with 1/2 this mixture. Cube zucchini and saute with onion. Combine soup, sour cream and shredded carrots; add to zucchini and onion. Put into baking dish. Sprinkle top with balance of dressing mix. Bake at 350° for 35 to 40 minutes.
Marinate roast in Italian dressing 6 to 8 hours or overnight. Grill over medium coals approximately 20 minutes per pound, turning occasionally. Brush with marinade occasionally. Carve into slices.
Combine the first 6 ingredients in saucepan; bring to boil. Pour over zucchini and onions; let stand 1 hour (minimum). Stir occasionally. In large saucepan, bring mixture to a boil; simmer for 3 minutes. Continue simmering while filling sterilized jars. Fill jars to 1/2 inch of top, making sure fluid covers vegetables. Seal jars at once. Ready to eat after 2 days. Recipe may be halved.
Mix corn meal and flour; mix buttermilk, oil and eggs. Add to meal and flour. Mix well. Add cracklins. Pour into greased iron skillet. Place into preheated 450° oven for about 35 to 40 minutes or until golden brown.
Melt butterscotch bits in large heavy saucepan over low heat. Stir in chow mein noodles and peanuts until well coated. Drop by teaspoonfuls onto waxed paper. Allow to cool.
Mix soda in with bananas. Combine all ingredients. Bake in slow oven 45 minutes.
Wash potatoes. Drain but do not dry. Place damp potatoes in crock-pot. Cover. Cook on low for 6 to 8 hours or until tender.
Mix and pour into 9 x 13-inch greased pan. Bake at 350° for 50 to 60 minutes.
Beat eggs 5 minutes, gradually adding pumpkin and sugar. Add flour, baking powder, and spice. Grease pan. Cover with waxed paper and grease again. Pour mixture onto cookie sheet and sprinkle with nuts. Bake at 375° for 15 minutes. Dump out onto towel covered generously with powdered sugar (nut side down). Roll short side to short side. Let cool for 2 hours rolled in towel. Take out, slice and serve.
Saute onion well in margarine. Add tomatoes, chilies, salt and pepper. Simmer for 15 minutes. Add cream cheese and when melted, add the cream and heat. Serve with tortilla chips.
Place a layer of wafers and then bananas. Repeat. Mix sour cream, Cool Whip and instant pudding together. Pour over bananas and wafers. Stir a little bit. Let set overnight or two nights, then serve.
Clean mushrooms, chopped stems and put in mixture. Stuff. Bake for 10 minutes at 325°.
Preheat oven to 325°. In a 2-quart baking dish, spread 1 tablespoon olive oil in bottom. Scatter 1/4 of the minced garlic. Layer vegetables, starting with potatoes, then peppers and finishing with tomatoes and onion. Sprinkle salt, pepper, garlic and oregano between each layer. Pour remaining olive oil over surface. Bake for 1 1/2 hours or until fork-tender.
Preheat oven to 375°. Place gingersnaps and margarine in food processor. Process until gingersnaps are finely ground. Press gingersnap mixture onto bottom and up side of 8-inch pie plate. Bake 5 to 8 minutes and cool.
Mix apples and sugar. Let stand for 1 hour. Beat eggs, oil and nuts; add cinnamon and nutmeg to taste. Sift flour, salt and soda. Mix well with mixture and add vanilla. Bake at 325° for 55 minutes in a 13 x 9 x 2-inch loaf pan.
Melt first 3 ingredients. Fold in cereal. Pour in powdered sugar. Mix well. Don't smash. Let it cool, if you can, otherwise, dig in!
Cook sausage and drain thoroughly on paper towel. Butter bread, top side up. Place in casserole dish. Spread 1/2 of cheese and 1/2 of sausage over slices. Beat milk and eggs and pour over the mixture. Place remaining buttered bread, sausage and cheese on top. Press down gently, making sure all of the bread is wet. Cover and refrigerate overnight. Bake, uncovered, at 325° for 1 hour. Great for holiday breakfast.
Mix sugar, spices and salt. Add pumpkin. Mix well. Add eggs. Blend thoroughly. Add evaporated milk gradually. Mix well. Pour into pie shells. Bake in preheated 400° oven for 50 to 55 minutes or until set. Cut each pie into sixths. Serve. Makes 8 (9-inch) pies.
Brown meat. Take out and drain on paper towels. Brown onion. Drain grease in pan. Add tomatoes and paste; cook 15 minutes. Add meat, mushrooms with liquid, salt, pepper, basil, oregano, garlic powder and wine. Cover and simmer 1 hour. Cook 1 hour more without cover. Serve over cooked pasta. Serves 8.
Grease baking pan with some butter or margarine (9 x 9 x 2-inch). Heat margarine, marshmallows, dry milk and strawberry milk mix in saucepan over low heat until smooth, stirring constantly. Remove from heat. Stir in 4 cups of cereal and coconut until coated. Empty into buttered pan. Pat mixture evenly into the pan. Cool. Cut into squares.
Cream together butter, sugar and egg. Add bananas. Sift together flour, soda, salt and nutmeg. Mix. Stir in oats and nuts. Pour in a sheet pan. Bake at 350° for 30 minutes. While warm, glaze with powdered sugar.
Dissolve yeast in lukewarm buttermilk. Add soda, sugar, salt and oil. Add flour, a little at a time. Mix well in bowl. Knead on floured board until stiff. Cut into rolls. Oil tops and bottoms and let rise for 30 minutes. Bake at 400° until done.
Grind sharp cheese and pecans together. Add Worcestershire sauce and garlic powder to taste. Combine pimento cheese and cream cheese with this mixture. Make into balls and roll in paprika. Good served with crackers.
Dissolve yeast in water in a large warm bowl. Add milk, sugar, salt and margarine. Stir in 2 cups unsifted flour. Beat with rotary beater until smooth, about 1 minute. Add 1 cup flour and beat until mixed. Gradually stir in enough additional flour (3 cups or more) to make a soft dough. Turn onto lightly floured board and knead until smooth and elastic. Cover dough with towel and let rest 20 minutes.
Melt butter; add onion, garlic and mushrooms. Cook until onion is transparent. Remove. Fry round steak in same pan until brown. Remove meat. Make sauce in pan of salt and flour. Add bouillon and sour cream. Stir until thick. Add Worcestershire sauce and Kitchen Bouquet. Then put meat, onion and mushroom in slow cooker, then pour sauce and slow cook for 5 to 6 hours. Serve on a bed of egg noodles.
Shell and wash peas in a heavy pot. Cover with water and add salt pork and salt. Bring to boil, cook on low until tender. Wash okra and place on top of peas. Cook for 5 minutes and turn off, leaving okra to steam until fork-tender. Do not overcook okra as okra will become slimy.
Combine first six ingredients in a bowl. Mix together remaining ingredients and combine with shrimp mixture. Chill and serve.
Sift flour once. Add baking soda and spices, then sift again. Cream the shortening. Add sugar gradually. Cream together until light and fluffy. Add egg and beat well. Add molasses. Add flour and milk alternately, mixing well after each addition. Drop by rounded teaspoonfuls on lightly greased cookie sheet about 2-inches apart. Bake 10 minutes at 400°.
Saute onions, garlic and celery in olive oil for 10 minutes. Add remaining ingredients, except the salmon. Place salmon in large casserole. Pour mixture over salmon. Bake, covered, in 375° oven for 20 to 30 minutes. Serves 6.
Combine cheese and chilies in a 1 1/2-quart microwave-proof casserole. Cover and cook on 80 (Reheat) for 5 minutes. Mix thoroughly with portable mixer until smooth. Keep hot on a heated tray or candle warmer and serve with corn chips or potato chips or with crisp raw vegetables.
Heat oil and butter in a large frying pan. Saute chicken until lightly browned and remove to a warming platter. Add green onion to drippings and saute about 5 minutes. Return chicken to the pan and add brandy, wine, tarragon and pepper. Cover and simmer 20 minutes.
Add yeast to warm water. Add all ingredients; let dough rise. Cut into biscuits. Drop into hot fat and fry. Delicious with apple butter.
Unroll crescent rolls; place over bottom of 9 x 13-inch baking dish. Press together to form crust. Bake according to package directions (do not overbake). Mix cream cheese, mayonnaise and Ranch dressing mix; spread over cooled crust. Top with fresh vegetables, such as cauliflower, broccoli, green pepper, onion and tomato. Top generously with shredded cheese. Refrigerate. Let set 4 to 5 hours. Serve at room temperature.
Cook linguini until tender. Drain and rinse in cold water. Mix linguini, vegetables and dressing in large bowl. Chill for 2 to 3 hours.
Combine cornstarch, sugar (1/2 cup), water and blueberries. Cook, while stirring, over medium heat until sauce bubbles and thickens. Cool. Combine cracker crumbs and butter. Press 3/4 of mixture into the bottom of 9 x 13-inch pan. Mash cream cheese until soft. Gradually beat in sugar (1 1/2 cups) and vanilla. Fold in Cool Whip. Spread 1/2 of mixture carefully over the crumbs. Spread blueberry filling evenly over cheese. Spread remaining cheese mixture (drop by spoonfuls, then spread to spread evenly). Sprinkle with remaining crumbs. Chill overnight.
Mix all together. Sprinkle with crumbled, crisp bacon. Bake at 350° for 30 minutes.
Combine puree and sugar until sugar dissolves. Add juice and stir. Place in a freezer container and freeze until partially frozen.
Mix cheese and dry jello together. Add Kool Whip and blend all. Add drained fruit, mix and refrigerate. Makes a large amount.
Combine water and sugar; bring to a boil. Cool mixture. Add orange juice, pineapple juice, crushed pineapple, bananas, lemon juice and cherries. Mix and freeze. To serve, remove from freezer one hour before serving. Add 3 quarts of ginger ale. Yields 50 servings.
Wrap chestnuts with 1/2 slice of bacon; fasten with a toothpick. Place in rows in 9 x 6 x 12-inch pan. Bake at 350° until bacon is almost done but not crisp. Remove from oven; pour off grease. Combine catsup and sugar. Pour around but not over chestnuts. Bake 30 to 45 minutes at 350°. Serve immediately. Yield: 15 to 18 servings.
Cook the grits in the salted water. When cooked, add the butter, garlic cheese, sharp cheese and Worcestershire sauce. Stir until the butter and cheese have melted. Put in greased casserole and sprinkle with paprika. Bake in preheated oven at 350° for 15 to 20 minutes. Serves 8 to 10.
Blend soups gradually with cream cheese. Add the sour cream, green pepper, onion and seasonings. Pour over potatoes and mix well. Place in a well-greased 9 x 13-inch pan or Corning Ware dish. Top with grated Cheddar cheese. Bake at 300° uncovered for 1 1/2 to 2 hours. May be made ahead and held in the refrigerator until baking. Adjust baking time if chilled. Also freezes well after baking.
Mix all ingredients together for 2 minutes. Add 6 ounces chocolate chips. Bake at 350° for 1 hour.
Layer ingredients in 2-quart casserole dish. Cover and bake in a 350° oven until bubbly. Serves 4. (May also be microwaved.)
Shake together in batter and stand for several hours or overnight. Cover bottom of baking dish with barbecue sauce. Place cut up chicken in single layer in sauce and bake 45 minutes at 350°, turning after first 25 minutes. Remove from oven and place barbecue sauce over all pieces. Just before serving, grill over hot coals just to heat and crisp the chicken. Pass sauce.
Combine bread crumbs, cheese, salt and pepper. Dip breasts in melted butter, then in bread crumb mixture, coating breasts heavily. Place breasts in baking dish and bake at 350° for 30 to 35 minutes, uncovered. Do not turn chicken.
Mix oil, sugar and eggs well. Add remaining ingredients, stirring well. Place mixture in greased 9 x 13-inch pan. Top with 6 ounces of butterscotch chips and bake at 350° for 45 to 50 minutes.
Mix Jell-O in the Cool Whip; then add cottage cheese and then the fruit. Let set overnight.
In a skillet, over a medium high heat, heat the oil and brown the beef crumbling with a fork until all the pink color disappears. Set aside. Puree the onion soup in a blender and pour over the beef, stirring over a medium heat until it's the consistancy of rice, breaking it up with a fork as it heats. Stir in the spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors have blended.
Stir flour, salt, baking powder and baking soda; set aside. In a large bowl, beat the sugar and margarine. Add eggs and vanilla. Beat well. Stir in dry ingredients, chocolate morsels and peanut butter morsels. Drop by slightly rounded measuring teaspoonfuls into remaining crushed cereal, coating dough completely. Place about 2 inches apart. Bake at 350° for 12 minutes until a little brown.
Line a 13 x 9-inch greased baking pan with toasted bread. Layer diced meat on bottom, veggies, cheese and onion soup. Pour soup/milk mixture over all and top with toasted bread shapes cut with a cookie cutter. Cover with foil and let set overnight in refrigerator. Then bake the next day just before guests arrive. Serve with a tossed salad.
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press into a buttered 13 x 9 x2-inch pan. Melt chocolate and butterscotch morsels over hot water, stirring until smooth. Spread over cereal mixture; chill until firm (15 minutes).
Grease a 13 x 9 baking dish. Mix cornmeal, buttermilk and corn together. In a skillet, cook beef and onions. Drain well and add peppers. Pour half the cornmeal mixture into dish. Spread beef over mixture and cover with cheese. Top with remaining mix. Bake at 400° for 1 hour. Enjoy!
Heat 1 Tbsp. oil in skillet. Add chicken and cook until browned. Remove chicken. Add broth, 1/2 cup water and broccoli, stir, heat to a boil. Stir in rice and Velveeta. Top with chicken, cover and cook on low heat about 5 minutes or until cooked through. Gently stir until Velveeta is melted.
Place pie filling in greased baking dish. In separate bowl, combine dry ingredients. Add margarine to dry ingredients, and mix until crumbly.	Sprinkle crumb mixture over cherries. Bake in 375° oven for 30 minutes. Serve warm or cold with whipped cream.
In a small bowl, beat cream cheese until soft and fluffy, about three minutes on medium speed. In medium bowl, prepare pudding as directed on box. Beat cream cheese into pudding until smooth. Pour into crust and chill for at least one hour. Before serving, top pie with Cool Whip and garnish with crushed Heath bar.
Beat egg yolks, sugar, flour, baking powder, cold water and lemon extract. In a separate bowl, beat egg whites until stiff. Fold egg white mixture into cake batter with spoon. Use angel food pan. Bake at 300° for 1 hour.
Mix all ingredients together. Bake at 325° for 40 to 50 minutes or until brown.
In medium saucepan, combine first four ingredients. Bring to boil; reduce heat. Cover and simmer for 6 minutes or until tender.
Sift together flour, baking powder, soda and salt. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add egg and beat well. Add flour mixture alternately with bananas, mixing until batter is smooth. Turn into well-greased small muffin pans and bake in 425° oven for about 20 minutes or until muffins are done. Makes about 16 muffins.
Remove skin and bone from chicken; slice thinly, holding knife at a diagonal slant. Mix chicken with next six ingredients; set aside. Thinly slice mushrooms and onion. Stir-fry in 1/4 cup oil until tender (2 minutes). Remove to bowl. Add three tablespoons more oil; stir-fry chicken mixture until done (2 or 3 minutes). Add mushroom mixture and peas. Heat through. Serve with rice. Makes 4 servings.
Mix Cool Whip, sugar, and vanilla; stir in rice and jam. Garnish with raspberries.
In a large mixing bowl, dissolve Jell-O with the boiling water. Add the cold water and mix well. Next add the cream cheese, blending it with a mixer, then add one cup Cool Whip. Pour into pie crust and refrigerate until firm. Top the pie with Cool Whip and serve.
Combine all ingredients in a large bowl, mixing until completely blended. Store in airtight container. Yield: about 2 1/2 cups of mix.
Mix buttermilk and jello. Add mandarin oranges, pineapple and bananas (add just before using). Mix Cool Whip into mixture. Chill and serve.
Mix all together, except 1 cup of ham. Roll into 2 balls. Use remaining ham to roll balls in to cover cheese. Serve with your favorite crackers.
Combine cream cheese and sweetened condensed milk, beat until fluffy. Add chocolate syrup. Dissolve coffee in the hot water, add to chocolate mixture. Fold in whipping cream. Pour into individual glasses.
Mix all ingredients well; put in greased casserole dish. Melt 1 stick oleo and combine with 2 cups crushed Ritz crackers. Spread over Veg-All. Cover and bake 25 to 30 minutes at 350°.
Blend sugars and shortening; add eggs. Sift dry ingredients together; add to first mixture. Stir in vanilla, coconut, oats and nuts. Mix well and drop by teaspoonfuls on greased cookie sheet. Flatten with bottom of glass. Bake in 375° oven until light brown, about 8 minutes. Makes 5 dozen.
In a large bowl, combine yeast, 1/2 cup warm water and mix. Then add 1 teaspoon sugar and flour; mix well. Cover with clean cloth and let rise 30 minutes or until bubbly (in a warm place).
Heat a small skillet over low heat; add almonds. Toast, stirring until lightly browned, about 2 minutes. Set aside. Boil heavy cream in a medium saucepan, adjusting heat to avoid boiling over, until slightly reduced, about 5 minutes. Stir in the cheeses until smooth.
Combine all ingredients and simmer for 20 minutes. Pack in pint jars. Cover with juice and seal. Process at 10 pounds pressure for 10 minutes. This can be used successfully in any recipe calling for crushed pineapple.
Pull cake apart; put in 9 x 13-inch pan. Pour pudding over cake. Pour cherries over all. Let set 1 hour. Spoon into bowls.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
Blend the flour and milk. Cook until mixture thickens to consistency of cream. Cool, but don't chill. Cream sugar, butter and shortening, adding salt and vanilla. Add the slightly cooked flour mixture and continue beating until very fluffy. Yield: Icing for a 2-layer cake.
Saute onions, celery and peppers in butter until tender. Add juice, paste and seasonings and cook down low. Add chicken and mushrooms and continue cooking. Just before serving, add spaghetti, cheese and peas.
Combine sugar, margarine and water in 1-quart bowl. Cook 1 minute. Stir in nuts. Separate biscuits and cut each biscuit into quarters. Add to sugar mixture. Stir to coat each piece of biscuit with caramel. Push mixture away from center and set glass in center to make ring mold. Cook, uncovered, 2 1/2 to 3 minutes, rotating 1/4 turn halfway through cooking time. Biscuits should be firm and no longer doughy. Rest 2 minutes. Remove center mold and invert on serving plate. Serve warm by pulling apart.
Mix together milk, sugar and flour. Melt margarine in a 9 x 13-inch pan. Pour in flour, sugar and milk mixture, pour peaches on top. Bake at 350° for 20 minutes or until golden brown.
Combine cocoa and cornstarch in saucepan, pressing out lumps. Whisk in both milks gently. Cook over medium heat until thickened and bubbly (2 to 3 minutes). Remove from heat and cool to lukewarm. Stir in sweetener and vanilla. Serve immediately.