HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat ground beef into 4 large patties. Put each one on aluminum foil twice as large as the patty. Slice vegetables. Put potatoes, onion, carrots and celery on top of patty. Sprinkle salt, pepper and dash of Worcestershire sauce. Wrap in the aluminum foil; put on cookie sheet and bake at 350° for 30 minutes. Yields 4 servings. Very tasty.
Rinse and drain sauerkraut. Mix in the chopped vegetables, then add sugar, vinegar and oil. Mix together and let stand overnight.
Mix with hands in a 9 x 12-inch pan and pat flat. Bake 15 minutes at 350°. Cool.
Mix all ingredients and pour into a 9 x 13-inch casserole dish. Top with crushed potato chips or bread crumbs. Bake for 30 minutes at 350°.
Layer sliced potatoes, onion and beef in baking dish. Season with salt and pepper and chili powder after each layer. Lightly stir in pork and beans. Pour tomato sauce over top. Cover and bake at 350° for 45 minutes, or until potatoes are tender.
Stir together the first 3 ingredients and set aside. In big bowl, beat egg, sugar, butter, salt and milk. Mix well and add first mixture to the second. Beat. Add flour and stir with a wooden spoon. Add enough flour so the dough won't stick to your hands. Turn out on floured surface and knead well, about 8 to 10 minutes. Put in buttered bowl and let rise. Put in pans and let rise again. Bake in a 400° oven for 10 minutes, then turn oven down to 350° for 20 minutes. Makes 18 rolls or 2 (16 ounce) loaves.
Blend all ingredients together. Bake in a greased casserole dish at 325° for 40 minutes. Serve immediately.
Mix dry ingredients thoroughly. Mix oil, water and flavorings. Sprinkle gradually over dry ingredients. Mix well. Spread out on 2 large pans and bake in slow (275° to 300°) oven approximately 1 hour or until golden brown. Stir often for even browning. Store in tight containers. Freezes well. Yields 6 quarts.
Warm tortillas for 5 minutes in a 300° oven. Spread each tortilla with 1 tablespoon chutney. Top each tortilla with 2 ounces turkey and roll up. Secure with a toothpick.
Cream butter and sugar. Gradually add well beaten egg yolks. Measure flour and sift three times with baking powder. Add flour and milk gradually. Add flavoring and add stiffly beaten egg whites. Bake in layers at 350°.
Mix and press in bowl the crushed pretzels, 1/2 cup sugar and melted butter. Mix and spread on pretzels 1/2 cup sugar, Cool Whip and cream cheese. Combine 1/4 cup sugar and crushed pineapple; cook with cornstarch. Mix in pineapple and spread on top.
Advance preparation: Cook bacon until crisp; drain. Crumble; set aside. In small mixing bowl, beat together cream cheese, liver spread, Blue cheese and sherry until fluffy. Stir in water chestnuts, onion, olives and bacon. Turn into small bowl or mold; chill until firm.
Heat margarine over low heat until melted. Blend flour, dry mustard, salt and pepper. Cook over low heat; stir constantly until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in sharp cheese. When blended, add Velveeta to get the right color. Cook and stir over low heat until melted thoroughly. Great over vegetables!
Whip the cream and fold in the dates, marshmallows, nuts, crackers, and cherries. Put in a 12 x 7-inch pan; refrigerate until molded.
Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta.
To well beaten egg whites, add sugar and vanilla. Combine rest of ingredients and add to egg mixture. Drop by teaspoon on greased cookie sheet. Bake in slow oven (250°) for 30 to 40 minutes or until lightly brown. Do not overbake.
Brown beef, onion and pepper in a large frying pan. Drain. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate biscuits into ten. Pull biscuits apart into 2 layers. Press 10 over bottom of a 2-quart casserole dish. Combine 1/2 cup of the cheese (keep remaining cheese for top) with sour cream and egg. Mix well. Remove meat from heat. Stir in sour cream mix. Spoon over dough. Arrange remaining biscuits over top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes, or until biscuits are golden brown.
Remove tip and stem ends from okra; cut okra into 1/4-inch slices and set aside. Coat a medium saucepan with vegetable cooking spray and place over medium heat until hot. Add onion and bell pepper; cook 2 minutes, stirring constantly. Add okra, tomato and remaining ingredients. Cover and cook over medium-low heat 15 minutes or until okra is tender, stirring occasionally.
Let butter soften with cheese. Add other ingredients. Mix and knead it well. Roll thin and cut with a small heart cutter. This is good for a wedding reception.
Boil spaghetti. Drain and rinse with cold water. Rinse vegetables in cold water for 2 minutes. Do not cook. Mix all ingredients together. Chill overnight.
Chop warm potatoes into bowl. Add eggs and onion. Fry bacon crisp and crumble over potatoes. Retain grease and add salt, pepper, vinegar, sugar and sour cream. Bring to a boil, stirring to combine ingredients. Pour over potatoes. Serve warm or cold. Yields 8 servings.
Mix sugar, vinegar, salt and celery seed and pour over cucumbers. Add bell pepper and onions. Stir every 10 minutes until there is enough liquid to cover. Put in bags and freeze. May be eaten fresh as a salad.
Peel and cut out seeds from the cucumbers. Rinse and soak in lime and 2 gallons of water for 24 hours. Rinse and soak in alum and enough cool water to cover for 6 hours. Rinse and soak in cool water for 6 more hours.
Heat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat until well blended. Add egg and beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture. Mix just until blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing. Makes 3 dozen.
Melt butter and stir in stuffing. Put half mixture into baking dish. Mix squash, pepper, carrot, onion, soup, and sour cream. Pour into dish and cover with remaining stuffing. Bake at 350° for 30 to 40 minutes.
Heat oven to 400°. Mix all ingredients and shape into 1-inch balls. Place in pans and bake about 10 minutes or until done. Cool in pans for 5 minutes. Pack in freezer containers after about 15 minutes and freeze. Use as needed. Makes about 3 dozen. I like to double the recipe using 1 pound of chuck and 1 pound of turkey. Enjoy!
Beat Crisco, then sugar. Add eggs, one at a time, beating after each one. Add cake flour and milk; beat. Blend in flavoring. Bake at 325° for 1 hour and 10 minutes.
Cream shortening and sugar. Add eggs one at a time, beating well. Gradually add milk, baking powder and flour, beating well. Pour into tube pan that has been greased and floured. Bake at 325° for approximately 1 hour and 30 minutes.
Mix together beef, onion, garlic, pepper, corn, olives, chili powder (minus 1 tablespoon) and 1 1/2 cups cheese. Put in a 9 x 11 x 2-inch pan. In a separate bowl, mix together Jiffy mix according to directions with egg and milk. Add 1/2 cup cheese and 1 tablespoon chili powder. Pour on top of meat mix. Bake by package directions for corn bread on Jiffy box.
Boil first 4 ingredients for 7 minutes. Remove from stove. Add peanut butter and marshmallow. Whip. Pour onto buttered cookie sheet. Add nuts, if desired.
Brown hamburger. Drain off grease. Add tomato sauce, salt, pepper and garlic salt to taste. Add paprika. Set aside. Mix softened cream cheese, sour cream and chopped onion. Add water, if needed, to make spreadable. Set aside. Cook noodles (not quite done) with salt and oil in water. Drain. Rinse with cold water. Butter oblong dish. Layer noodles, cream mixture and meat sauce. Repeat layers. Sprinkle top with grated cheese. Bake at 325° for 45 minutes.
Heat oil in Dutch oven. Add meat and brown well. Add onions and saute. Return meat to Dutch oven; add pepper strips, tomatoes, tomato sauce, celery, bay leaves, salt, thyme and pepper. Bring to a boil. Cover and bake at 350° about two hours or until tender, basting occasionally with sauce.
Beat eggs; add sugar, then add oleo and Crisco. Measure flour, salt and baking powder together. Mix slowly everything together and drop by teaspoon on waffle iron until light brown.
In a large bowl, mix the shrimp, rice, green peppers, onion, celery and pimento together. In another bowl, combine rest of ingredients and blend together well. Pour this over the shrimp mixture and toss well. Add salt and pepper to taste.
Cream shortening, sugar and egg together. Dissolve soda in applesauce and add to mixture. Add salt and spices and part of flour. Stir. Add enough flour to make fairly stiff. One cup of raisins may be added. Bake in 350° oven 50 to 60 minutes.
Saute bananas in butter until light and golden on low heat. Add a good teaspoon of honey; stir lightly. Add eggs gently. Fold over when done. Serve on platter with a topping of sliced strawberries and powdered sugar. Serve with muffins and coffee. Don't overcook omelet.
Preheat oven to 350°. Empty brownie mix and chocolate flavor packet into a bowl. Add cinnamon, water and egg. Stir until well mixed. Stir in nuts and oats. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes 4 dozen 2-inch cookies.
Beat eggs until frothy. Add sugars, oil and vanilla. Beat until lemon colored. Add zucchini and dry ingredients. Add 1 cup chopped nuts gradually. Raisins may be added, but make sure you mix them with flour or they will go to the bottom. Bake at 350° for 55 to 60 minutes. Makes 2 loaves.
Combine all ingredients and mix well. Pour into greased muffin tins. Bake at 400° for 10 to 12 minutes. These are very good rolls for a spur of the moment bread!!
Cook spaghetti and drain. Meanwhile, in saucepan, stir red pepper and oils over medium heat for 2 minutes. Add honey, soy sauce and salt. Stir to combine and mix well with cooked spaghetti. Cover and refrigerate for four hours or overnight. When ready to serve, add chopped cilantro, peanuts and green onions to noodles. Toss together and place in serving bowl. Sprinkle with sesame seed and cilantro leaves for garnish.
Pour pie filling into bottom of greased 9 x 13-inch pan. Add pineapple. Sprinkle cake mix over pineapple. Pour margarine over cake mix. Add coconut and sprinkle pecans over top of entire cake. Bake at 325° for 1 hour.
Heat oven to 400°. Butter a shallow baking dish about 13 x 9 x 2-inches. Peel and core apples. Slice very thin and spread in prepared baking dish. Sprinkle with brown sugar. Put dish in hot oven while making topping.
Mix all ingredients together. Pour over chicken. Marinate at least 4 to 5 hours (best if overnight).
You will need 1 oven cooking bag, large size (14 x 20-inch).
Mix dry ingredients; blend well with melted butter. Add eggs and nuts. Bake for 30 minutes at 300° in a greased pan large enough for the batter to be 1/2-inch deep. Cut in squares when cool.
Cream margarine and add eggs, orange juice, water and Sucaryl solution. Combine dry ingredients and add to creamed mixture, mixing until blended. Pour into two greased loaf pans and let stand 20 minutes before baking. Bake in a 350° oven for 55 minutes. Makes 2 loaves.
Clean corn and cut off in cream style. Cut okra in small pieces. Cut tomatoes in small pieces. Put water, Crisco, okra and tomatoes in small pot and cook for about 10 minutes. Add corn, salt and pepper if needed. Add another 1/4 cup water. Cook for another 10 minutes.
Blend crushed fruit, lemon and orange juice. Place cream cheese block on a serving dish. Spoon fruit mixture over top. Sprinkle with nuts. Provide a spreading knife. Serve with crackers.
Mix all ingredients well. Roll tamales about 1/2-inch thick and 4 to 6-inches long. Wrap individually in foil, making sure it wraps around 3 times. Twist ends. Place in boiling water. Cook for 30 minutes.
Microwave bacon; drain and crumble. Put all ingredients in large bowl. Microwave on High for 20 minutes; stir every 5 minutes.
Cook spinach according to package directions; drain. Combine next 8 ingredients; mix well. Stir in spinach and linguine. Turn into a 10 x 6-inch baking dish or 10-inch pie plate. Sprinkle with Parmesan cheese. Bake, covered, at 350° for 15 minutes. Uncover and bake 20 minutes more. Serves 4 to 6.
Beat eggs; add cream cheese and 1 cup of sugar. Beat until well blended. Put in 9-inch pie plate (pie crust if used) and bake 50 minutes at 325°. Remove and cool for 1/2 hour.
Beat eggs and sugar, then add oil and flour. Add flavoring and nuts. Bake at 350° for 30 minutes in a 9 x 13-inch greased pan.
Mix well. Place in refrigerator until of consistency to form into a ball. Roll in parsley.
Combine first 5 ingredients, set aside; Melt in the microwave sugar and vinegar. Add mayonnaise and whip with whisk. Pour over broccoli just before serving.
Combine first 4 ingredients. Sift together flour, baking powder, baking soda and sugar. Add dry ingredients to egg mixture. Fold in cranberries (cut across once) and nuts. Bake in greased and floured loaf pan for 1 hour at 350°.
Roll each chicken breast half and wrap with a strip of bacon. Secure with a toothpick. Shred beef and put on bottom of a baking dish. Put chicken on top and cover with sauce made of mushroom soup and sour cream. Bake at least 3 hours at 300°.
Wash and dry figs. Trim stems and mash. Combine figs, sugar and gelatin and let mixture stand for 30 minutes to blend flavors. Bring to slow boiling point. Let cook and stir for 5 minutes. Pour into sterilized containers and seal. Tastes like "old-fashioned strawberry preserves." Will keep a month in refrigerator without paraffin and up to a year if properly sealed and stored in cool, dry place.
In a large pot, add meat and water. Bring to a boil, reduce heat and simmer partially covered for about 1 hour or until meat is tender. Skim off any fat and scum that may form from boiling. Next, add all other ingredients, except potatoes and cook for about 1 to 2 hours. Season to taste. Add your potatoes; you can also add spaghetti (about 1/4 of the bag), broken in 3, at the same time as the potatoes.
Heat oven to 350°. Mix together potatoes, sour cream, chicken soup, shredded cheese, onion, 1/2 cup of the butter, salt and pepper. Pour into a 9 x 12-inch baking dish.
Mix together all ingredients except the broccoli. Fold in broccoli. Place in greased casserole dish and bake 30 minutes at 350°.
Place a ham and cheese slice on each piece of chicken. Roll up and secure with toothpicks. In a heavy skillet, brown chicken on all sides in hot oil. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat and cover; simmer 10 minutes or until done.
Combine the first 6 ingredients. Place 1 heaping tablespoonful of mixture on egg roll and roll up, sealing ends with beaten egg yolk. Fry in deep oil until golden brown. Serve with the following sauce.
Mix potatoes, parsley, onion, cider vinegar, oil, salt and pepper. Chill until ready to serve. Put on a bed of lettuce. Mound potato mixture in center. Arrange around potatoes: tomato wedges, artichokes, cucumber spears, green onion rings, red onion, pitted black olives, diced Feta cheese, shrimp and radishes. Serves 6.
Thaw potatoes; mix all but last ingredient together and bake at 350° for 45 minutes. Crush potato chips; pour over top. Bake another 15 minutes.
Prepare macaroni and Cheddar as directed for oven method only use 2 1/4 cups water. Stir in tuna, green peppers and olives. Cover and bake at 350° for 20 minutes. Blend butter and garlic powder. Stir in croutons. Sprinkle croutons on top. Bake, uncovered, for 5 more minutes.
Melt oleo in heavy skillet and put in onion. Cover and let steam until tender. Cut squash in round thick slices and put in skillet with onion and let steam on low heat. Salt and pepper to taste. Use a little water if needed.
Mix together cream cheese (soften) and confectioners sugar. Add peanut butter and mix. Add milk and mix until smooth. Fold in Cool Whip. Place in graham cracker crust and refrigerate for 3 hours, until firm.
Melt Crisco and let it cool. Mix Crisco, sugar, molasses and egg. Add the remaining ingredients and mix well. Chill for one hour then make 1-inch balls. Roll the 1-inch balls in sugar and bake at 375° for 8 to 10 minutes.
Combine all ingredients, stirring well. Cover and chill thoroughly. Serve with fish or even hot dogs (14 or 15 calories per serving). Good for people watching calories or high blood pressure or diabetic.
Brown ground meat in oleo. Drain. Add other ingredients in the order listed with potatoes added last. Bring to a boil, stirring frequently to keep from scorching. Lower heat and cover; simmer until potatoes are soft, 30 to 40 minutes.
Place peas in bottom of 13 x 9-inch pan. Add remaining ingredients on top. Sprinkle with garlic powder. Cover with shoestring potatoes. Bake at 350° for half hour. Do not overcook; vegetables should be crispy.
Cook water, grits, and salt according to package directions. Add butter and 1 1/2 cup sharp cheese. In measuring cup, beat eggs and milk to total 3/4 cup Add garlic powder and Tabasco. Stir into grits. Pour into well greased baking dish. On top, sprinkle 1/2 cup cheese, then paprika. Bake at 350° for 35 to 40 minutes or until inserted knife comes out clean.
Peel and cut in several pieces the carrots and peel and cube potatoes. Blend first 3 ingredients, then put in pan with chicken stock. Boil gently for 1/2 hour.
Combine peas, water, onion, parsley and salt. Bring to a boil, simmer for 40 minutes. Puree part or all in a blender. Add wine, milk, butter and pepper. Add dumplings, simmer 10 minutes.
Gradually add water to cornstarch. Mix ingredients together with hands. Goop is done when mass goes from lumpy to satiny texture.
*For hotter wings, use up to 3/4 cup (6 ounces), the amount used in Buffalo.
Put about 1/4 of the soup mixture in buttered casserole. Put the broccoli in, cover it with slices of turkey meat and pour on the rest of the sauce. Sprinkle the Parmesan generously on the top and bake at 350°, uncovered, for 20 minutes. Serves 6.
Heat oven to 325°. Place onions, bacon and beef in Dutch oven. Cook over medium-high heat, stirring occasionally, until bacon and roast are browned (8 to 10 minutes). Stir in vegetables. Stir in remaining ingredients. Cover and bake for 1 1/2 hours. Uncover; continue baking (stir occasionally) for 2 to 2 1/2 hours or until beef is fork-tender.
Heat oven to 350°. Melt butter in saucepan. Add poppy seed, salt, dry mustard, onion and lemon juice. Cut bread lengthwise and then crosswise into slices but not quite all the way through. Pour butter mixture over cuts and add mushrooms and cheese in between the slices. Wrap in foil and bake for 15 to 20 minutes.
Brown ground beef with onion and drain. Mix tomato sauce with dry spaghetti mix and add this to meat. Place in casserole dish and cover with sour cream. Sprinkle grated cheese on top of sour cream. Cover with crescent rolls. Bake at 350° until brown and bubbly hot.
Put chicken pieces in pan. Combine preserves, dressing and soup mix in saucepan. Simmer over low heat 5 minutes. Stir. Pour over chicken pieces. (Can do this night before.) Bake uncovered 1 hour and 15 minutes at 350°.
Cook hamburg and onion until done with salt and pepper. Add drained beans and tomato soup. Pour into greased 1 1/2 -quart casserole. Add the mashed potatoes (which are made with milk and 1 beaten egg and whipped until light and fluffy). Spoon mounds of potatoes on top of meat mixture. Bake at 350° for 30 minutes.
Put rice in 9 x 13-inch dish. Spread onion soup mix over rice; put chicken pieces over soup mix. Pour cream of chicken soup (combined with 1 1/2 to 2 cans of water) over chicken. Bake at 375° for 1 hour and 20 minutes.
Peel and core apples slices and cook in 1 cup water till tender. Drain off juice and add 1 cup sugar, 1/4 cup cornstarch. Cook till thick and clear add back to apples, 1/2 tsp cinnamon, 1/4 tsp nutmeg. Put in crust sprinkle with coconut and butter. Bake at 400° till crusts are browned.
In skillet, melt butter and saute onions until clear and slightly brown. Layer onions and 2/3 of the cheese and pepper into a 2-quart casserole. In saucepan, heat soup (undiluted) and milk and soy sauce. Stir to blend. Pour gently over onions and cheese. Stir gently. Top with buttered bread slices. Bake at 350° for 15 minutes. Take out of oven and push down bread slices into sauce. Sprinkle remaining cheese on top and bake 15 minutes more.
Use a medium glass bowl. Combine peanut butter and chocolate. Microwave on Medium for 2 minutes. Stir well. Microwave on High for 2 minutes; stir well. Microwave on High for 1 1/2 minutes or until mixture is melted and smooth when stirred. Place 5 to 6 pretzels at a time in melted mixture and carefully turn to coat entire pretzel. Remove pretzel with fork, tapping edge of bowl to remove excess chocolate. Place pretzel on waxed paper and refrigerate for 20 to 30 minutes.
Saute onion in butter; add melted cream cheese. Add tomatoes, chilies and cream. Heat slowly. Do not boil! Garnish with cilantro. Serve in chafing dish with tortilla chips.
Cook potatoes in skins, cool, peel and shred. In a saucepan over low heat, combine 1/4 cup butter and cheese until almost melted. Remove from heat and blend in sour cream, onion, salt and pepper. Fold gently into grated potatoes and turn into greased 2-quart casserole. Dot with butter. Bake 30 to 35 minutes at 350°.
Dissolve yeast in warm water. Cream shortening with sugar. Beat in egg and add yeast mixture; beat until well mixed. Add salt and flour working in until smooth dough is formed. Place in the refrigerator in 2 bowls covered with Saran Wrap until ready to use. Roll and form rolls. Let rise for 1 1/2 hours. Bake in a 350° oven for 15 minutes.
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On foil or waxed paper, pat meat to a 12 x 10-inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edge. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift; seal edges and ends. Place roll, seam side down in a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 1 hour and 15 minutes or until done (center of meat will be pink due to ham). Place cheese wedges over top of roll; return to oven for 5 minutes or until cheese melts.
Beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover; chill several hours. Form into ball; roll in nuts to coat. Serve with assorted crackers and/or raw vegetables.
Cut meat into 2-inch cubes, then slice very thin for quick cooking. Place in bowl; add soy sauce, sherry, garlic, sugar and ginger root. Then let stand for 30 minutes or longer. Remove stems, seeds and membranes from peppers; cut into 1 1/2-inch squares.
Make cheese sauce with butter, flour, liquid and grated cheese (I prefer sharp cheese). Add pimentos and diced green pepper. Grease casserole dish. Put in a layer of spaghetti and layer of asparagus and pour part of cheese sauce over it. Repeat the layers of spaghetti and asparagus and remainder of cheese sauce. Cook at 350° for about 45 minutes or so.
Cook the first 3 ingredients until it forms a long thread. Turn off fire and cool until all bubbles are gone. Beat egg whites until firm, but not dry. Add cool mixture to egg whites. Add vanilla. Beat until thick. Add nuts. Drop by spoonfuls onto wax paper. Work fast.
In 2-quart saucepan, stirring constantly, melt 1/2 cup margarine and chocolate squares. Remove from heat. Stir in 1 cup sugar, 1/3 cup syrup, 1/4 cup flour, vanilla and salt. Blend well. Add eggs (also add 1/2 cup chopped nuts, optional). Pour into crust. Bake at 350° for 30 to 35 minutes.