HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place salami in shallow container. Combine oil, lemon juice, lemon rind, salt and pepper, garlic, parsley and basil. Pour over salami and let stand 1 hour, turning once. Cut tomatoes into thick slices. Arrange overlapping slices of tomato and salami on a serving plate. Pour the remaining dressing over the top. Serve on slices of fresh bread. Yum!
In medium saucepan melt butter; add onions and green pepper. Cook until tender. Stir in flour and pepper; add milk all at once and bring to a boil, stirring constantly. Reduce heat; add shredded cheese and mayonnaise, stirring until cheese melts. Add ham and potatoes to sauce; mix well. Add salt to taste. Pour mixture into shallow baking dish and bake in 350° oven for 30 minutes or until heated through, bubbly and lightly brown.
Blend the first 3 ingredients. Mix in lemon juice and rind. Stir in dry ingredients along with milk. Fold in nuts. Divide between 2 greased loaf pans. Bake at 350° for 60 minutes or until done. Turn out onto wire racks. Mix topping sugar and lemon rind and juice. Pour over hot bread. Great for the holidays or any special time. Can make ahead and freeze.
Preheat oven to 350°. Grease a 2-quart baking dish. Tear bread into bite sized pieces and put in baking dish. Combine all other ingredients and pour over bread. Bake 45 minutes.
Preheat oven to 375 degrees. In medium mixing bowl blend together the cream cheese and mayonnaise until smooth. Stir in remaining ingredients and place mixture in a glass pie plate. Bake, uncovered, for 15-18 minutes, until heated through and lightly browned. Serve with crackers or French bread. Serves 4-5.
Mix sugar, self-rising flour, soda, nutmeg, allspice and cinnamon; set aside. Beat eggs. Add plums (without seeds), oil, buttermilk and vanilla. Mix with flour mixture until well blended. Stir in pecans. Bake in a lightly oiled 9 x 13-inch sheath pan in 375° oven for 45 minutes.
Gently mix all ingredients except the Blue cheese and shape into 8 thick patties. Make a pocket in the center of each patty; fill with Blue cheese and cover the cheese with meat. Broil, saute or grill for 5 minutes on each side for rare hamburgers.
Preheat oven to 250°. Grease and flour 9 X 3-inch tube pan with removable bottom. Combine cherries, pineapple, and dates in a very large bowl. Sprinkle with flour; toss to coat well. Add sweetened condensed milk; stir to mix well. Spoon evenly into prepared pan, smoothing the top. Bake in preheated, slow oven for 1 1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks. Slice very thin; slices best when cold.
Add sugar, pickling spice and vinegar to drained dill pickles. Invert jar daily until all sugar is dissolved (about 3 days). Green food coloring may be added for holidays.
In large bowl, cream together sugar, butter and flour. Add eggs, buttermilk and vanilla. Pour into unbaked pie shell and bake for 1 hour at 325° or until knife inserted in center comes out clean. Cool and serve.
Bring hot water to a boil. Add brisket, cover and cook on High 35 to 40 minutes. Turn brisket over twice during cooking time. Remove from liquid; cover with plastic wrap and let stand 15 minutes. Yields 8 to 10 slices.
Mix well peanut butter, cream cheese and powdered sugar. Fold in Cool Whip and toasted nuts. Pour into prepared cookie crumb or graham cracker crust. Chill.
Combine raisins and water in pan; bring to a boil. Remove from heat. Stir in oil; cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients; beat into raisin mixture. Stir in nuts. Pour into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 12 minutes (approximately). When cool, cut into bars. Dust with confectioners sugar or frost while slightly warm. Makes about 4 dozen bars.
Preheat oven to 400°. Clean and peel shrimp. Run shrimp under cold water and then place on paper towels to dry thoroughly. Pat dry.
Preheat oven to 350°. Mix the flour ingredients with a spoon until well mixed and waxy. Roll into small balls and place onto ungreased cookie sheet. Press lightly with fork. Place 1 inch apart. Cook for 15 to 20 minutes. Makes 3 dozen.
Cream butter and sugar and gradually add eggs and milk. Mix all dry ingredients together and add to the liquid batter. Roll dough into balls and place on ungreased pan about 2-inches apart. Bake for 10 to 15 minutes at 350°.
Toss all fruit together. Mix in dressing and whipped cream. Cool for several hours before serving on a bed of lettuce.
Take gallon jar. Add 1 1/2 cups starter, 2 1/2 peaches, juice and all. Stir daily for 10 days. On tenth day, add large can crushed pineapple with juice and 2 1/2 cups sugar. Stir daily for 10 days.
Combine in saucepan the brown sugar, salt, cinnamon, nutmeg and ginger. Add egg yolks with milk, then add gelatin. Cook and stir until mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned. Test often so it won't be too stiff. Beat egg whites until they peak. Gradually add 1/2 cup sugar. Fold pumpkin mixture into egg white mixture. Turn into prebaked pie crust.
Cream margarine and peanut butter. Add sugar and finely crushed graham crackers. Press ingredients in 9 x 12-inch pan. Melt butter and chocolate chips over low heat. Spread over mixture in pan. Cool 20 minutes. Cut into squares. Tastes like Reese's peanut butter cups.
Mix all ingredients together well, roll into small meatballs and brown in skillet, drain and set aside.
Boil spinach in water with 1 tablespoon salt until comes to a good boil. Drain well. Mix all together and put in buttered casserole dish and top with bread crumbs. Bake at 325° for about 25 minutes until bubbly.
Combine prepared fruit and lemon juice in large pan. Mix pectin with fruit and place over high heat. Bring to full boil, stirring constantly. At once, stir in sugar. Bring to a full, rolling boil and boil hard one minute, stirring constantly. Skim. Ladle into clean, hot jars, filling to within one-half inch of top. Seal. Makes six half-pints.
Place first 3 ingredients into pan. Cook at medium heat. When mixture boils, cover with lid for 3 minutes. Remove lid. Stir in margarine, cook to 260°. Stir in peanuts, continue stirring and cook to 310°. Remove from heat, add baking soda, salt and vanilla. Pour batch on greased baking sheet. Let cool slightly. Loosen from sheet, turn over and stretch as thin as possible.
Cook chicken breasts in covered skillet with Pam until white. Cut into small pieces or strips. Mix together in bowl the cream of chicken soup and sour cream. Add chicken and pour into casserole dish. Crumble Ritz crackers and spread over chicken mixture. Melt butter and pour over crackers. Bake at 350° until bubbly. Cook rice as directed on package. Serve hot chicken mixture over rice.
Mix sugar and cornstarch thoroughly in top of double boiler. Blend in boiling water. Cook over direct heat (stirring constantly) until mixture thickens and boils. Then set over boiling water and cook 10 minutes more stirring constantly. Beat egg yolks slightly, then blend into them some of the hot thickened mixture. Then blend the egg yolk mixture into cornstarch mixture in double boiler. Blend in butter, lemon juice and lemon rind, then remove from over boiling water and cool. Place in baked 9-inch pie shell. Cover with meringue and brown very slightly in oven.
Mix by hand. Press in bottom of 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Cool.
Mix first 8 ingredients. Pour into an ungreased cookie sheet or large cake pan. Sprinkle chocolate bits and walnuts over the top. Bake in a 350° oven for 30 minutes.
Dissolve jello in hot water. Let cool and stir in pie filling, pineapple and nuts. Let set up and then add topping.
Mix flour with sour cream. Combine with all other ingredients except chicken and mushrooms. Place chicken in baking dish with mushrooms filling in. Pour mixture over all. Bake uncovered at 350 degrees for 1 1/2 hours.
Mix the first 3 ingredients. Put into loaf pan. Spoon catsup on. Bake for 1 hour at 350°.
Trim meat and cut into small chunks. Place meat in a microsafe dish. Sprinkle with paprika. Add 1/2 cup water. Microwave at High power for about 12 minutes, turning meat over and around after 6 minutes. Add vinegar, bouillon cubes, chili powder, onions and green pepper. Add another 1/4 cup water. Microwave at High power for 5 to 7 minutes, stirring once during cooking.
Take 1 loaf frozen unbaked bread and let rise according to directions on package. Roll bread into rectangular shape. Layer dough with Mozzarella cheese, thin sliced ham, salami, tomatoes and pepperoni. Top with another layer of cheese. Sprinkle to taste with spices.
Mix in small bowl water, sugar and salt. Add in 3/4 cup flour and yeast. Mix 1/2 minute on low, then 3 minutes on high. Stir in the rest of the flour until it's kneadable. Knead for 8 to 10 minutes. Cover for 15 minutes. Make 6 bagels. Cover 20 minutes. Boil 1 gallon of water plus 1 tablespoon sugar. Turn to medium. Cook bagels 7 minutes in water, half on each side. Place on greased cookie sheets. Bake for 30 to 35 minutes at 375°.
Mix oats, flour, all-bran, soda, baking powder, cinnamon and salt. Stir in applesauce, oil and eggs until blended. Stir in raisins and nuts until well mixed. Put into a lightly greased 9 x 5 x 3-inch loaf pan. Bake in preheated oven at 350° for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out on rack to cool completely. Yields one loaf (18 slices, 1/2-inch thick).
Beat eggs. Add sugar, flour, salt and baking powder. Add apples and nutmeats, mixing thoroughly. Bake in a greased pan at 375° for 30 minutes. Serve with whipped cream or Cool Whip, if desired.
Combine first 5 ingredients in a large bowl. Add the tomato juice, then the dry ingredients. Add the nuts or raisins. Bake in greased pans for about 30 minutes at 350°. Frost with a white icing.
Remove skin from chicken breasts. Sprinkle with Creole seasoning. Place breasts in a 1-quart casserole dish; cover with lid.
Cook broccoli according to package directions. Place in greased 9 x 13-inch casserole dish. Mix together remaining ingredients except for the stuffing. Pour mixture over broccoli. Top with stuffing. Bake at 350° for 45 minutes.
Mix all ingredients thoroughly and bake in an ungreased 13 x 9-inch baking dish for 40 minutes at 350°. Frost when cooled.
Cream the cheese and marshmallow cream together, adding the orange juice. Cut melons into chunks. Slice the bananas into bite sized portions. Place the bowl of dip in the middle of a medium tray and surround with fruit. Servings-32.
Put pickles in water. Leave the pickles in the brine for one week. Drain brine off and cover with clear boiling water. Leave pickles in this water for 24 hours. Drain off and cover with boiling water into which place a lump of alum the size of hulled walnut. Leave pickles in this water for 24 hours, take out, drain and pack in jars. Cover with the next 6 ingredients, boiling hot. Leave pickles in this 24 hours, drain, heat mixture boiling hot and cover pickles. Repeat this in 24 hours, then seal pickles.
Mix fruit and 3/4 cup sugar. (Omit sugar if using prepared fruit like fruit cocktail.) Set aside. Preheat oven to 350°.
A few raisins may be added. Bake in long or tube pan at 350° for 45 minutes.
Mix cake mix, eggs and oil together. May add anything else that you care to add or have in the house, such as: icing, M&M's, chocolate chips, nuts, miniature peanut butter cups or a kissy in the center. Bake at 350° until edges barely begin to brown. Can be made on cookie sheet or in a miniature cupcake/muffin pan.
Combine first 4 ingredients in skillet. Cook over medium heat, stirring until meat crumbles and browns; drain well. Stir in pizza sauce, garlic salt, macaroni and 1 cup cheese. Spoon mixture into lightly greased 11 x 17 x 1 1/2-inch baking dish. Arrange pepperoni on top. Cover and bake at 350° for 25 to 30 minutes. Sprinkle with remaining cheese and bake 5 additional minutes.
Cream butter and sugar until fluffy. Blend in next 2 ingredients. Beat in one egg at a time, stirring in pecans and coconut. Turn into a greased and floured pan, 9 x 1 1/2-inch. Bake at 325° for 40 minutes.
Melt Milky Way bars (chipped one to two at a time). Add a little milk to the melted bars as they melt. Stir until all bars are mixed well. Remove from heat and add to remaining ingredients. Pour into ice cream freezer. Add milk to the "fill line" on your freezer. Churn and freeze according to your individual freezer's directions.
Melt chocolate chips. Combine with sugar and oil. Add eggs, one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough for at least an hour. Drop teaspoonfuls of dough in powdered sugar. Roll to coat. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. These cookies are sold at Toots Sweets. Yumm!!
In a small bowl beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9-inch pie pan. Spread pizza sauce over top. Sprinkle with remaining ingredients. Bake at 350° for 10 minutes. Top with cheese, bake 5 minutes more or until cheese is melted. Makes 1 1/4 cup or 12 servings.
Combine squash, onions and salt. Let sit for 1 or 2 hours. Drain.
Allow cream cheese to stand and soften for 1 hour. Grate cucumber and drain excess liquid. Add Worcestershire sauce and salt. Combine all ingredients together, let stand for another 20 to 30 minutes before serving with pretzels, crackers or chips.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salt and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meat balls in an ungreased baking dish. Stir together tomato sauce, 1 cup water and Worcestershire sauce. Pour over meat balls. Cover with foil and bake 45 minutes. Uncover the last 15 minutes.
Blend; press into 9 x 13-inch casserole dish. Bake 20 minutes until golden at 350°. Remove and reduce oven temperature to 325°.
In a shallow dish, combine the egg, milk, and salt. Mix well. Put the flour in another shallow dish. Place the dill pickle slices on paper towels to dry slightly. Dip slices in egg mixture, then coat with flour. Heat oil (about 1/4 inch deep) in electric skillet to 375 degrees. Fry pickle slices, turning to lightly brown each side. Drain well on paper towels.
Measure dry milk powder and ice water into container of electric blender. Cover and process at low speed until well mixed. Peel banana and cut into chunks, add to blender with vanilla, cover and process until smooth. Add ice cubes and process at high speed until melted. Makes 1 serving; 170 calories.
Brown sausage and cool. Beat eggs, milk, salt and mustard; beat again. Add bread crumbs and stir. Add cheese, sausage and mushrooms and stir. Put in greased glass baking dish. Refrigerate overnight. Bake at 350° for 40 to 50 minutes in 1-quart dish or 30 minutes in a 2-quart dish.
Preheat oven to 375°. Grease a 15 x 10 x 1-inch jelly roll pan. Line with wax paper; grease and flour the wax paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper. Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back when lightly touched with fingertip.
Combine hot milk, sugar, salt and Crisco. Stir until shortening is melted and cool. Mix yeast and lukewarm water. Stir and let set a few minutes. Combine with first mixture and add beaten egg. Stir in flour and let set until twice the size.
In large mixing bowl, combine 1 1/4 cups flour with granulated sugar, baking powder and salt. With pastry blender or two knives used scissor-fashion, cut in 3 tablespoons margarine until mixture resembles coarse meal.
Mix sugar, butter and eggs together until sugar has dissolved. Add flour and vanilla extract. Mix well. Drop by teaspoon on lightly-greased baking sheet. Bake 10 to 12 minutes at 350°.
Stir all the ingredients together and put in loaf pans. Top with the topping mixture.
Melt butter in dish. Place rice in dish. Salt and pepper chicken and arrange on top of rice. Add cream of mushroom soup and water. Cover and bake at 350° for 1 hour.
Bring to a boil and thicken until glazy and clear, stirring constantly. Put in bowl and chill thoroughly. Add 2 cups Cool Whip and mandarin oranges. Keep cool.
Mix turkey thoroughly with Ricotta, parsley, salt and pepper. Combine bread crumbs and Parmesan on a shallow plate. Shape turkey into 4 flat cutlets. Press the cutlets into the crumb mixture, coating both sides lightly. Spray a shallow, no-stick skillet with cooking spray. Fry the cutlets, with no fat added, about 3 or 4 minutes on each side. Makes 4 servings with 295 calories each.
Combine eggs, sugar, milk, bread and salt. Pour in pudding dish. Sprinkle generously with cinnamon. Bake in a moderate oven at 350° for 30 minutes or until a knife blade inserted near the center comes out clean. Serve with cream or lemon sauce.
Drain cherries and pineapple. Combine juices to make 1 1/4 cups liquid. Heat juices; pour over gelatin, stirring until dissolved. Add cherries, pineapple and cola. Chill.
Put all ingredients into mixing bowl at once time in electric mixer. Beat on high for 5 minutes or longer.
Cream shortening, sugars, eggs and flavorings together. Sift dry ingredients together and add to creamed mixture. Chill. Scoop cookies onto baking sheet. Flatten each cookie with glass dipped in sugar. Bake for 10 minutes at 350°. You may also add chocolate chips, pecans, 1 cup coconut and raisins.
In medium bowl, mix mayonnaise with lemon juice. With small sharp knife, dice apples (do not peel). Add diced apples to mayonnaise and lemon juice mixture. Stir to coat well. Add sliced celery, walnuts and raisins. Toss gently to mix well. Arrange lettuce leaves on serving platter. Spoon salad into center.
Slice potatoes thinly, as many as desired. Heat grease to 400°. Drop potato slice into hot grease and cook until they float to top. Remove and drain on paper towel. Salt and pepper to taste.
Season goose with salt and white pepper. Mix raspberry preserves and brandy for roasting. Place goose on a bed of sliced carrots, celery and onions in a roasting pan. Roast in a 325° oven, basting every 10 minutes with raspberry preserves and brandy mixture. To check for doneness, pierce goose between breast and thigh. If liquid runs clear, goose is done. Serve with salad and baked potatoes with chive topping. Serves 4. Preparation Time: 2 1/2 hours.
Cook vegetables according to directions on package and drain. Add celery, onion, grated cheese, water chestnuts and salad dressing. Thoroughly mix and spread into long baking dish. Crush crackers and sprinkle over top of vegetables. Bake at 350° for 25 to 30 minutes.
Melt butter with cream over moderate heat and stir until butter is melted and cream comes to a low boil. Add sugars and stir until dissolved. Reduce heat and add cocoa. Remove from heat when mixture is smooth. This must be stored in refrigerator. May be served warm or hot.
Mix all ingredients. Serve over ice or place in punch bowl. You can spike this with bourbon.
Cook pasta; drain and rinse with cold water. Add vegetables. Pour dressing over this, then sprinkle with Parmesan cheese. Chill.
With electric mixer, blend together cheese, sugar, eggs and vanilla until creamy and smooth. Fill pie shell with 3/4 can cherry filling. Pour cheese mixture into shell and top with remaining filling in middle of pie. Chill for 2 or more hours.
Pour water over dates and add 1 teaspoon soda. Let cool. Cream together shortening, sugar and eggs. Beat well. Add date mixture. Then sift flour, salt and 3/4 teaspoon soda. Mix into other ingredients. Put into 9 x 13-inch cake pan, greased and floured. Put mixture of sugar and chocolate chips. Place nuts on top of cake. Bake at 350° for 40 minutes.
Cook 45 minutes. Cool 1/2 cup juice and add 3 tablespoons cornstarch. Cook until thick. Put into hot jars. Seal and turn upside-down until cool.
Tear chicken into bite size pieces and cover bottom of 13 x 9-inch casserole pan. Layer corn, peas and eggs. Heat soup in water from chicken and pour over casserole. Mix Butter Buds, hot water, flour and buttermilk and pour over casserole. Bake at 350° for 30 minutes and 425° for 20 minutes or until brown.
Beat eggs, add sugar to which the flour has been added. Pour in milk, melted butter; jam and the vanilla. Mix well. Pour into pie shell. Bake 40 minutes at 425°. Let cool, then top with Cool Whip or meringue.
Mix tapioca, salt, 3 tablespoons sugar, milk and yolk in pan. Let stand for 5 minutes. Beat egg white until foamy; gradually beat in 2 tablespoons sugar, beating to soft peaks. Set aside.
Mix first 6 ingredients together in bowl. Then add flour, 2 cups at a time. Place in a bowl (greased) and cover with a damp cloth. Place in refrigerator. You can keep it in refrigerator for about 3 days. Make into buns or loaves and let rise about 2 hours before baking. Bake in 400° oven until done.
Combine pudding and milk; mix well. Fold in whipped topping. Layer 1 package of graham crackers in bottom of 8 x 11-inch pan. Spread half of pudding mixture evenly over the graham crackers. Repeat with the second package of graham crackers and the rest of the pudding mixture. Place third package of graham crackers on top. Immediately spread the chocolate frosting over all. Place a piece of plastic wrap over cake and refrigerate overnight. (This is a must so that the graham crackers will get soft.) Enjoy.
Drain tomatoes, reserving liquid. Add water to measure 1 3/4 cups. Salt and pepper chicken. In large skillet, brown sausage and set aside. Add chicken and brown, drain. Add sausage, rice, garlic, allspice and reserved liquid. Bring to boil; cover and cook over low heat 20 minutes or until chicken is done. Stir in remaining ingredients; cook 5 minutes.
Mix Grape-Nuts, buttermilk and eggs and set aside. Sift together the rest of dry ingredients. Then mix with all ingredients together. Bake at 325° for one hour in 2 greased and floured pans.
Choose small firm green tomatoes. Wash thoroughly and pack into clean jars. To each quart, add a garlic clove, a stalk of celery and a 1/4 of a green pepper. Make solution of water, vinegar and salt. Add 1 head dill for each jar and boil solution 5 minutes. Pour solution over green tomatoes in jars, placing dill in each. Seal and store 6 weeks. Pickles will not be thoroughly cured before that time.
Saute mushrooms in butter. Add rice. Add cooked shrimp and cheese. Combine milk, ketchup, Worcestershire sauce, salt and pepper to taste. Mix and pour. Bake 45 minutes at 350°. Serves 10 to 12 people.
Combine the ingredients together well. Pack into a 9 x 9-inch ungreased pan. Set aside.
Brown the ground beef and drain off grease. Place meat in bottom of casserole dish, top with Tater Tots, then pour over soup. Cook at 350° for 45 minutes.
Mix all together. Bake in greased pan at 400° for 30 minutes. Cut in squares. Can be frozen to use later.
Mix cocoa and sugar. Pour into 1/3 cup of hot water in medium saucepan. Bring to a boil and stir constantly. Boil and stir for 2 minutes. Add milk. Stir and heat (do not boil). Remove from heat. Add vanilla and mix well. Serve hot with marshmallows, if desired. Refrigerate until cold. Shake well before serving. Tastes like "Dutch" chocolate milk. Use 1/2 teaspoon mint extract instead of vanilla for mint cocoa.
Pat meat dry. Heat tablespoon oil in large pot. Add meat at once. Sear it turning until all browned. Put meat in a bowl. Add 2 tablespoon onions and garlic, saute until limp, not brown. Add chili and spices. Add broth, tomato paste, sugar and salt and break tomatoes as stirring. Add meat, cover and simmer 40-50 minutes. Cool and refrigerate overnight.
Soften cream cheese, crumble tuna and mix together. Add rest of ingredients and mix well. Mound on plate and garnish with parsley; serve with crackers.
Cream shortening and sugar. Add beaten eggs. Add molasses, then milk and soda. Sift dry ingredients. Add to creamed mixture. Stir in raisins. Bake at 325° to 350° for 10 to 12 minutes.