HumbleIntelligence/food-ner-1-Million huggingface dataset:
Two parts of celery to one each of apples and nuts. They must all be chopped very fine, well seasoned with salt, pepper and paprika. Mix a little mayonnaise with them and sprinkle grated cheese over it. It can be served on lettuce; an apple or orange basket may be used as a container.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until golden brown 15 to 17 minutes. Makes 12 muffins.
Cream shortening and sugar. Add beaten eggs and mashed bananas. Stir in sour cream. Add flour, salt and soda. Sprinkle brown sugar on top. Bake at 325° for 1 hour.
Heat oven to 350°. Have a shallow 2 1/2-quart baking dish ready. Beat eggs in a large bowl until blended. Stir in cottage cheese and flour until smooth. Stir in remaining ingredients until evenly distributed. Spread in baking dish and bake 1 hour or until set and edges are golden brown.
Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and place in prepared dish.
Trim away the thick stalk of the cauliflower; chop the florets and small stems into pieces about 1/2 inch in diameter. In a large saucepan, bring the stock to a boil. Add the cauliflower; cook until tender, about 10 minutes. Let cool and puree in batches in a blender or food processor.
Cream butter or margarine, Crisco and sugar. Add remaining ingredients. Chill dough at least 1 hour. Roll out; cut into desired shapes. Bake at 425° for 6 to 8 minutes. Frost with a powdered sugar frosting.
Mix all ingredients together with hands. Make 2 rolls, wrap in foil and chill overnight. Slice very thin. Bake at 350° for 10 to 15 minutes.
Cook tortellini according to package instructions. Meanwhile, cook mushrooms in butter over medium heat until well cooked but not at all crunchy. Drain tortellini. Return to pot. Dump in cheeses, mushrooms and ham. Toss until Rondele is melted.
Preheat oven to 350°. Blend cake mix with oil, water and eggs until thoroughly mixed. Add pecans. Drop by teaspoonful on greased cookie sheet. Bake 10 minutes or until golden brown.
Boil pasta according to package directions, drain, rinse, and cool. Place in large bowl. Sprinkle salad supreme lightly, then mix. Repeat until pasta is well covered. Add tomatoes, onion, and cucumber. Mix gently. Pour on dressing. Mix gently. Serves 8 to 10.
Preheat barbecue to medium-high; shape foil into basket. Add carrots, onion and garlic butter. Seal with another piece of foil and cook on grill for 30 minutes. Remove top foil and add zucchini, green peppers and sausage. Replace foil and cook on grill another 30 minutes.
Drain and chop water chestnuts. Place vegetables and chestnuts in a large bowl. Add chicken soup, onion, celery and mayonnaise. Mix well. Pour into a 2 to 3 quart casserole dish. Top with cracker crumbs and margarine. Bake at 350° about 45 minutes, until bubbly and crackers are browned.
Heat oil in heavy casserole or wok over medium-low heat. Add onion, celery, garlic and ginger. Cook, stirring, 5 minutes. Add bell pepper and cook 3 minutes more. Add rice, beef broth and ham. Cook, stirring, 2 minutes. Add shrimp and snow peas; cook 1 minute. Remove from heat. Beat eggs and soy sauce together. Push rice to sides, making a well. Return casserole to heat and pour egg mixture in center. Stir with fork 1 minute, until eggs are set. Gently fold in rice; heat through. Stir in green onion.
Cook beef, salt, pepper, celery, onion and green pepper until tender and brown. Add remaining ingredients and simmer 15 minutes. Place in casserole and bake at 350° for 20 minutes.
Sort and rinse beans; place in a Dutch oven, cover with water and bring to boil; boil 2 minutes. Remove from heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan; add meat and 3 quarts of water and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until meat easily falls from the bone. Remove and trim meat from bones; discard bones, return meat to pan and add onion, celery, carrots, salt, pepper and thyme. Cover and simmer for 1 hour or until beans are tender. Add tomatoes and brown sugar and cook an additional 10 minutes. Just before serving, add spinach. Yield: 5 quarts.
Place fish in greased broiler pan. Melt butter or margarine; mix with salt, pepper, worcestershire sauce and lemon juice. Brush fillets with this mixture. Sprinkle with paprika. Broil 3 inches from source of heat for about 5 minutes or until golden brown. Turn, brush again with sauce and sprinkle with paprika. Broil 7 minutes longer until fish flakes easily when tested with fork.
Soften cream cheese; mix with Cheddar cheese, then all other ingredients. When all is well mixed, form into a ball and roll ball in sesame seed. Ball will be soft. Put in refrigerator for at least 1 hour.
Cream Crisco and sugar; add eggs. Sift dry ingredients. Pour water over Shredded Wheat; mix in usual manner. Bake at 400° for 15 to 20 minutes. Batter will keep in refrigerator for a month. When oven is on for a casserole or something else, just add some raisins, dates or nuts. They are nutty flavored and handy to have muffin mix on hand.
Heat milk, water, sugar, salt, shortening and oleo until warm. Off heat, add the yeast and stir until dissolved. Add flour, 2 cups at a time, and mix until dough pulls away from bowl and you can handle.
In a crock pot, mix together: chicken, beef, pork, corn and tomatoes. Add soy sauce, Worcestershire sauce and black pepper. Mix well. Add potatoes, mixing well. Simmer 2 hours.
Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Put in buttered 10-inch pie plate. Spread cottage cheese over spaghetti. Brown in skillet the sausage, onion and green pepper; drain off fat. Stir in remaining ingredients. Bake at 350° for 20 minutes. Top with Mozzarella cheese; bake 5 minutes longer.
Mix real well, then stuff into bags, making sure there are no air pockets. Hang up 3 days, then smoke with liquid smoke. Smoke again in 2 weeks. Meat can also be ground coarsely before seasonings are added, then ground finely afterwards.
Place peanuts into large stock pot. Cover with water. Add Hawaiian salt and five spice. Bring to rolling boil. Start timer (25 to 30 minutes) when water is at rolling boil. Turn stove off after 25 to 30 minutes. Leave peanuts in pot until all of them sink to bottom of pot.
Drain clams and reserve juice. Boil linguine in salted water. Spoon olive oil over moderate heat in saucepan. Add shallots and saute 3 minutes. Stir in garlic, oregano and hot pepper. Cook 30 seconds. Stir in flour for 10 seconds. Pour in wine and 2/3 cup of clam juice. Bring to boil and simmer 5 minutes. Add clams with 1/4 cup of parsley and Parmesan. Stir in butter and remove from heat. Toss pasta with sauce.
Preheat oven to 375°. In a bowl, combine butter and sugar. In a separate bowl, mix flour, salt and baking soda, then add to the butter mixture. Stir together, then add in almond extract, chocolate chips and walnuts. Grease 13 x 9-inch pan; pour the batter in and place in the oven for 40 minutes.
Sift flour and salt together; cream butter and sugar. Add eggs and mix well. Add flour gradually until well blended. Add melted chocolate and mix. Add vanilla and nuts. Pour into greased 8 x 12-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Crumble and microwave ground beef on High for 5 minutes, stirring occasionally. Top with onion, salt, pepper and Tater Tots. Combine both cans of soup and pour over beef mixture. Microwave on High for 15 minutes. Do not cover.
Boil 6 cups water and dissolve bouillon cubes. In a Dutch oven or large pan, brown butter lightly. Add sliced onions and brown. Add the 6 cups of beef stock and the salt and pepper. Also add dashes of other optional ingredients mentioned. Taste as you go! It gets better and better. Boil for 10 minutes.
Combine meat, chilies, bouillon and cayenne pepper. Shape into 8 thin patties. Grill or broil patties and onion slice 3 to 5 minutes on each side. Place hamburger on bun, top with cheese, onion, second patty, tomato and pickle slice. Serve with mustard and ketchup or mayonnaise if desired.
Mix all ingredients in bowl. Shape into a loaf. Place in loaf pan. Bake in 375° oven 30 to 40 minutes.
In blender, mix eggs, biscuit mix, milk and melted butter. Blend well. Pour into pie or quiche pan. Sprinkle cheese, ham and onion over egg mixture and push in gently. Bake at 350° for 45 minutes. Let stand 10 minutes before cutting.
Mix together all ingredients, except bread. Slice the top off the bread and hollow out the loaf, reserving the pieces of bread to use as dippers. Fill bread with dip. Serve surrounded by raw vegetables and pieces of bread for dipping.
Brown hamburger, drain fat. Mix all ingredients with the hamburger. Simmer until vegetables are tender.
Mix together and add potato chips last. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 12 minutes.
Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 to 30 minutes. Rinse briefly, then squeeze dry. Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until it is dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, marjoram and cheese. Add the remaining oil to the pan and, when it is hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they are sticking, loosen them carefully with a thin rubber spatula. Cook over medium-low heat until the eggs start to set. Add a little more freshly grated Parmesan on top. Put the frittata 4 to 6 inches under the broiler to finish cooking the top.
Mix orange jello, boiling water, mandarin oranges and juice and crushed pineapple and juice. Put in refrigerator until hard.
Drain kraut. Pour sugar on and let set 1 hour (overnight works good). Chop or grind the onion, pepper and celery. Add all ingredients to kraut and refrigerate. Can be frozen and still taste good.
Mix 1/2 cup butter, 1 teaspoon of sugar, baking powder, salt and 1 1/4 cups of flour together. Then add beaten egg yolk and milk. Pat into coffee cake pan. Top the dough with apples covered with 3/4 cup sugar, cinnamon, 1 1/2 tablespoons flour and 2 tablespoons of butter. Bake at 375° for 20 minutes and at 350° for 30 minutes.
Mix lemon-lime soda and apple juice. Float lemon slices on top. (This recipe may be doubled.)
Fry pepper strips in hot oil. Salt to taste. When they begin to shrink, pack them into jars about 2/3 full. Finish filling with tomato sauce and cold pack about 20 minutes. Homemade tomato sauce is better.
Blend flour, sugar, cocoa, soda and salt together in 9 x 13 cake pan. Make 3 holes in dry ingredients; pour oil into each hole. Add vanilla to each hole. Pour water all over and mix with fork until smooth. Do not beat. Bake at 350° for 25 minutes.
Place raisins in boiling water and let stand 5 minutes. Drain and add soft bread. Saute 3 minutes. Add onion, garlic and celery in butter. Add to bread mixture with apple, parsley, salt and paprika.
Mix sugar, syrup and margarine. Cook until boiling. Remove from heat, add soda and vanilla. Let cool for 5 minutes or to touch. Pour over popcorn. Oil hands to form into balls. Cool and wrap in wax paper.
Heat oven to 350°. Heat chocolate and shortening over low heat, stirring until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased pan. Bake 30 to 35 minutes. Cool and cut into 2-inch squares.
Simmer ingredients in a large nonstick skillet for 1 hour. You can also cook this in a crock-pot for 4 to 5 hours while you are away from the house. Have your butcher grind white turkey meat for you and you will save a lot of fat grams. Serves 8.
Heat oven to 350°. Mix salad dressing, potatoes, cheese, soup, onion and pepper. Spoon into a 12 x 8-inch baking dish. Sprinkle with combined cornflakes and margarine. Bake 45 to 55 minutes.
Put rhubarb in pie shell. Mix sour cream, sugar, flour or tapioca and egg yolks. Pour over rhubarb. Bake at 350° for 1 hour. Cool slightly. Add 4 tablespoons sugar to egg whites and beat until stiff. Spread over pie and bake until light brown, not burned.
Mix together; blend well. Preheat frying pan and melt enough bacon drippings to cover lightly the bottom of the pan. Two tablespoons mixture makes a nice size pancake. Cook over medium heat until golden brown.
Season hamburger with salt, pepper and garlic. Brown and drain completely. Soften tortillas in hot oil. Place 1 to 2 tablespoons meat in center with 1 tablespoon of sour cream. Roll up and place in baking pan. When all are done, cover with sauce, then top with cheese and sprinkle with onions. Bake 20 to 30 minutes until bubbles.
Drain pineapple, reserving 3 tablespoons juice. Combine juice, flour, sugar, pineapple and cheese. Mix well and put in a 1-quart greased casserole dish. Melt butter and mix with cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 30 minutes or until crumbs are slightly browned. Serves 6 to 8.
Combine all ingredients and place in a 9 x 13 casserole dish. Bake at 350 degrees until hot.
Sift flour, salt, soda and cinnamon. Add beaten eggs, oil, sugar, vanilla and applesauce. Stir all ingredients. Add apples, nuts and raisins. Put into 2 loaf pans (greased). Press a cherry into each pan. Bake at 350° for 45 to 50 minutes.
Cook pasta. Drain and rinse. Put in a large bowl. Drain and slice hearts of palm. Add to pasta. Drain sliced black olives and add to pasta. Add Parmesan cheese. Pour dressing over pasta. Toss to cover. Refrigerate.
Cook noodles. Drain. Add butter, milk, soup and chicken, chopped. Mix. Let simmer 10 minutes. Serve.
Preheat oven to 350°. Oil 9 x 13-inch cake pan. Combine dry ingredients. In another bowl, combine liquid ingredients. Pour liquid ingredients into dry and stir. Pour into cake pan and bake 40 to 45 minutes.
Fry bacon and drain off most of the grease. Add onion and pepper and cook down. Add green beans and simmer. Add tomatoes and mushrooms and cook on low to medium heat about 1 hour.
Wash mushrooms and put in large stock pot. Pour beer over mushrooms and cook on low heat, covered, for 1 1/2 to 2 hours, stirring frequently. You may add in lemon juice and more beer as needed, always keeping about an inch of liquid in pan. Season with fresh ground pepper.
Cook pasta according to package directions. About 3 minutes before it is done, add broccoli florets and cook until both are firm and tender. Remove from heat. Ladle out and reserve 1/3 cup cooking liquid from pot. Drain pasta and broccoli in a colander. Mix sour cream, Parmesan and reserved liquid in pot or serving bowl. Add pasta, broccoli and cherry tomatoes. Toss to coat well.
Cut marshmallows in quarters and mix with rhubarb. Add sugar and arrange in 8-inch square pan. Pour cake batter over.
Cream sugar, shortening and margarine. Add eggs, vanilla and milk. Stir in flour, baking soda and salt. Roll out on floured surface and cut with cookie cutter. Bake on ungreased cookie sheet at 375° until bottoms are light brown. Makes 4 dozen.
Cut lid of pumpkin as for jack-o-lantern; clean out inside. Put lid on pumpkin. Place on cookie sheet; bake at 350° for 45 minutes. Pumpkin should remain firm. While baking put together the remaining ingredients.
Saute onions and ham in olive oil until onions are soft. Add sweet peas with liquid to oil, add tomato sauce and mix. Let cook 15 minutes over low heat. Cook ditalini, drain. Mix half with peas. Serve. Add cheese to taste.
Cook pork roast for 5 hours; debone meat and add to sauce. Leave in refrigerator overnight. Reheat the next day. Get very hot.
Beat sugar and whites to soft peak form. Fold in pecans. Pour pecans on cookie sheet. Dot butter over pecan mixture. Place in a 300° oven for 10 minutes. Remove and stir. Return to oven. Do this 4 times.
Mix all together and pour into ungreased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Cook all on medium heat. Cook 1 cup rice and 1 cup water (if using Minute rice, add rice to boiling water). After rice is done, add to cooked mixture.
Prepare jello per package directions. Refrigerate until partially set. Whip milk until thick. Add sugar, thickened jello and lemon juice. Sprinkle 1/2 of crushed cookies on bottom of 9 x 12 pan. Pour the jello mixture over the cookies. Sprinkle remaining crushed cookies over the jello mixture. Chill in refrigerator 1 hour before serving (or overnight). Cut in squares. Optional: Top with fresh fruit (strawberries, blueberries, raspberries).
Scald milk; add margarine, mashed potatoes and egg (I use blender). Add sugar, salt and yeast mixture. Beat in 1 1/2 cups of flour. Add rest of flour. Knead well. Let rise until double. Can punch down and let rise again if you have time. Form in small balls and dip into melted shortening and place in greased 9 x 13-inch pan. Let rise at least 1 hour in warm place. Bake in 350° oven for 20 minutes, until golden. Makes 20 to 24 rolls.
Mix and put in pie dish. Top with chopped lettuce, tomatoes and black olives. Serve with tortilla chips.
Brown bacon and drain browned venison in bacon grease with onion and garlic. Combine all ingredients except the fresh and pickled peppers in a large pot and bring to simmer. Chop peppers and saute in bacon grease until tender; drain and add to meat. Simmer for 30 minutes. Refrigerate overnight. Serve next day.
Cream butter and cream cheese. Blend in egg and vanilla. Add dry cake mix, 1/3 at a time, mixing well after each addition. Cover; chill 30 minutes. Heat oven to 375°. Drop by scant teaspoons onto ungreased cookie sheet. Bake for 8 to 10 minutes or until light brown. Cool slightly before removing from cookie sheet. Makes 6 to 8 dozen.
Mix altogether. Pour into unbaked pie shell. Bake at 350° for 60 minutes or until set.
Heat oven to 400°. Spray pie plate with cooking spray. Melt butter in 10-inch skillet. Cook onion in butter, stirring, until tender. Remove from heat. Stir in tomato, chilies, olives, 1 cup of cheese, cumin and salt. Spread in pie plate. Stir Bisquick, milk and eggs until blended and pour over vegetable mixture. Bake, uncovered, for 30 minutes. Sprinkle with remaining 1 cup of cheese. Bake 3 to 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Serves 6.
Mix together corn, sugar, flour, salt, pepper, melted oleo, egg yolks and milk in medium size casserole. Fold in beaten egg whites. Bake, uncovered, for 1 hour in 350° oven.
Mix oleo, eggs, sweetener, vanilla, cinnamon and cloves until creamy. Add flour to mixture. Fold in dates, nuts and applesauce. Mix again. Pour into lightly greased 8 x 8-inch pan. Bake at 350° until tests done.
In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, eggs and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Spoon batter into twelve 2 1/2 inch greased muffin cups. Bake at 400° for 25 minutes or until tops spring back when touched. Makes 12 muffins.
Melt almond bark and peanut butter in double boiler. Mix dry ingredients together. Pour almond bark and peanut butter mixture over top of dry mixture. Drop onto waxed paper by teaspoon.
Peel and thinly slice potatoes. Layer with thin white sauce and Velveeta cheese. Cover and cook on low until done. (This works only in Silverstone saucepan, otherwise, put in greased casserole and bake in a 325° oven, covered, until done.)
Place potatoes in bottom of a 9 x 13-inch pan. Mix 1/2 of the cheese, sour cream, chicken soup, oleo and onion. Pour over the potatoes and sprinkle remaining cheese on top. Don't overcook. Bake at 375° for about 30 minutes.
Mix all together. Beat with mixer about 10 minutes on medium speed. Makes four 9-inch layers or three 10-inch layers. Bake at 350° for about 25 or 30 minutes. Cool layers and ice.
Fry sausage and onions, breaking sausage into small pieces, until brown. Drain. Drain sauerkraut and squeeze dry. Add to sausage mixture with 1/4 cup bread crumbs, cream cheese, parsley, mustard, salt and pepper. Mix well and chill overnight. Place flour for coating balls in a pie plate. Place eggs and 2 tablespoons water in shallow bowl, beating lightly to combine.
Beat eggs. Add sugar and oil. In a separate bowl add all the other ingredients except the walnuts and chocolate chips. Slowly blend in with the egg mixture. Add walnuts and chocolate chips. Grease cake pan and pour into a 9 x 13-inch loaf cake pan and bake at 350° for 35 to 40 minutes. Let cool for 10 minutes and remove from pan to finish cooling.
Drain oranges, reserving juice. Mix juice, water, raisins and spices in saucepan. Bring to a boil; stir in rice and return to boil. Reduce heat to low; cover and simmer for 6 minutes. Spread rice mixture in a shallow pan; freeze for 10 minutes to quickly cool rice. Toss with remaining ingredients. Makes 5 cups or 8 servings.
Mix powdered sugar, margarine and peanut butter until smooth. Refrigerate for 2 hours. Roll mixture into balls; refrigerate for an additional 2 hours.
In a large Dutch oven, brown the beef, sausage and onion. Drain off fat. Stir in 1 cup cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes longer. Yield: 8 to 10 servings.
Add yeast to warm water. Let set for 10 minutes. Add oil, 1/2 cup sugar and salt. Stir to dissolve. Slowly add flour. Dough should be soft, but not sticky. Let raise for 1 hour. Divide into 5 or 6 equal portions. Let dough rest 10 minutes. Roll each piece into a 12 x 15-inch rectangle. Cut with kitchen scissors every inch or 1 1/2 inches. Brush with egg white and 1 tablespoon sugar. Let raise until double. You can usually get two loaves on 1 jelly roll pan. Keep to each side so the sides don't bake together. Bake in 375° oven for 20 to 25 minutes.
Mix together sweet potatoes, shortening, sugar and salt. Add flour and baking powder. Allow to rest 1 hour before making in biscuits. Roll 1/2-inch thick. Cut in biscuits. Bake at 450° for 12 or 15 minutes.
Mix together first 4 ingredients and spread on cookie sheet. Cover with foil and put in refrigerator overnight. Cut in squares and roll in flour. Return to greased pan. Combine soup and water; pour over meat. Cover pan with foil and bake at 350° for 1 1/2 hours. Reduce heat to 325° and remove foil. Bake 15 minutes longer.
Make up one recipe of cornbread and bake. Boil 4 to 6 pieces chicken in water until tender. Take off bone. Save broth. Cut up onions and celery. Boil in small amount of water until tender or cook in microwave with small amount of water about 8 minutes or so. Beat eggs well. Add broth to breads to soften. Add all ingredients together. Grease a large baking dish with butter or spray with Pam. Bake at 350° until brown and knife comes out clean. Halve recipe to make smaller amount.
Lightly brown the sausage in a heavy, large skillet. Remove and reserve. Pour off the fat. Melt the butter in the skillet. Saute the onion for 5 minutes. Blend in the flour, then sir in the broth until mixture boils. Add the sausage, potatoes, carrots, salt, pepper and bay leaf. Bring to a boil; cover and cook over low heat for 20 minutes. Serves 4.
Fry bacon till crisp. Crumble and set aside. Saut onion in bacon drippings until soft. Add remaining ingredients and cook 20 minutes over medium heat. Add crumbled bacon before serving.
Cream shortening, brown sugar and white sugar. Mix in egg, vanilla and water. Sift dry ingredients together (flour, salt and soda) and add to creamed mixture. Fold in oats, pecans and raisins. Drop by teaspoon and bake until golden brown.
Put mixture into a large canister. Shake until well mixed. To serve, put 1/3 cup mix in mug. Fill with hot water and enjoy!
Cream sugars, margarine, eggs and vanilla; beat until fluffy. Add flour, baking soda and oats; mix well. Add chocolate chips. Drop on greased cookie sheets. Bake at 350° for 9 to 11 minutes.