HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix thoroughly pork, ham, onions and Rice Krispies. Add; stir and combine salt, pepper and tomato juice. Clean peppers; boil peppers 5 minutes in salt water. Drain. Fill peppers with meat mixture in greased muffin-pan cups. Bake at 350° for 30 minutes.
Use a well greased deep pan or Dutch oven. Pour 2 cans of cherries; then pour over top of fruit the box of dry cake mix and sprinkle cinnamon. Melt butter and pour evenly over dry mix and cinnamon. Sprinkle nuts and bake in a 350° or 375° oven for 45 minutes to 1 hour or until a knife inserted comes out clean.
Mix pretzels, butter and sugar. Press into 9 x 12 pan. Bake at 400° for 6 minutes or until set. Don't overbake. Cream together cream cheese, sugar and Cool Whip. Spread over cooled pretzel crust. Prepare jello in 2 cups boiling water. Add the strawberries when the jello is slightly jelled. Pour over the top of cheese mixture. Chill until ready to serve.
Drain pineapple and save juice. Mix juice, marshmallows, flour, egg, vinegar and sugar. Cook over medium until thick. Refrigerate overnight. Next morning, add Cool Whip, pineapple, apples and peanuts to sauce. Mix well and chill until ready to serve.
Mix sugar, flour, cocoa and salt well; sift if necessary. Add milk (use some canned milk). Stir well and cook until thick; stir constantly. Beat 3 (or 4 if small) egg yolks in small bowl. Add some of the hot liquid, then stir this into the pie filling and cook about 2 more minutes. Add butter and vanilla. Blend well. Pour into baked pie crust.
Mix the yeast, salt, sugar and water; let stand 45 minutes. Beat egg. Add oil and sugar and add to yeast mixture with 1 cup warm water. Add flour. Let rise double in bulk; knead about 3 minutes. Let rise double in bulk again. Form rolls and let rise. Bake at 400° until golden brown.
Combine first 3 ingredients; sprinkle over chicken. Brown slowly in butter; remove from pan. In same pan, cook onion until tender. Move onions aside and place chicken in pan. Add mushrooms and tarragon; spoon with onions over chicken. Add water; cover and simmer until chicken is tender, about 30 to 40 minutes.
Put mayonnaise in a mixing bowl and slowly add salad oil; mix until totally combined, then add honey, white vinegar, lemon juice and teriyaki sauce. Mix thoroughly. Finally, add the dill and cashews. Season to taste. Refrigerate any leftovers. Makes 2 1/2 cups.
Combine in 1 1/2-quart casserole peanuts, syrup, salt and sugar. Microwave on High for 4 minutes. Take out; stir. Microwave 4 more minutes. Take out. Add vanilla and margarine. Microwave 2 more minutes. Take out; stir in baking soda (quickly). Mixture will foam. Pour out onto buttered cookie sheet.
Sift flour; measure; add baking powder and salt, sift again. Cut in the shortening with a pastry blender or 2 knives, blending it until the mixture resembles coarse corn meal. Stirring with fork, add enough milk to make soft dough, or until flour leaves sides of bowl and follows fork; continue until all flour disappears. Turn out on floured board; knead for about 1/2 minute. Pat out to 1 inch thick. Cut with biscuit cutter; place close together on lightly greased baking sheet. Brush tops lightly with melted butter or margarine. Bake in hot oven at 425° for 12 to 15 minutes.
Grease large casserole dish. Mix all ingredients together and top with crumbs. Bake at 350° for 1 hour. Remove from oven and cover for 30 minutes before serving.
Beat egg; add buttermilk and mix. Add corn meal, baking powder, salt and soda. Put about 2 tablespoons oil in iron skillet and heat to 425°. Add mix and cook until golden brown, 10 to 15 minutes.
Saute onions in butter. Add oil. Thicken with flour. Add liquid and simmer 1 1/2 to 2 hours.
Grate the cheese in food processor. Grate the frozen butter in the food processor. Take out the grating blade and put in knife blade. Add 2 cups of flour to the butter. Beat a few minutes. Add 1/3 of the cheese and beat again. Add 1/3 more cheese and beat again, then add remainder of cheese, paprika and salt. Beat all together until it gets to the ball stage. Take out of machine and let sit on the counter for about 1/2 hour to soften. Add Rice Krispies and toss. Form into small balls. Put them on a cookie sheet. Freeze for about 15 minutes. Remove from freezer and put into individual freezer bags. Preheat oven to 375° and reheat frozen balls for about 15 minutes.
Cut crescent rolls into thirds. Brown ground beef and onions. Drain. Drain bean sprouts and water chestnuts. Mix everything together. Spread thin layer of mustard on crescent pieces. Put small spoonfuls of mixture in center of crescent pieces. Bring sides of roll up and pinch closed. Put on baking sheets and bake at 350° until golden brown.
Combine first 3 ingredients, stirring well. Combine orange, banana and pineapple. Toss lightly. Spoon alternate layers of fruit mixture and orange juice mixture into 6 parfait glasses. Cover and chill thoroughly. Then serve.
Mix and boil first 3 ingredients, stirring constantly, until it forms a soft ball when tested in cold water. Remove from heat and stir in peanut butter and beat until quite thick. Pour onto buttered plate and let cool.
Mix all ingredients together. Pour half of milk into batter. Add soda to remaining half and stir into the batter. Drop by teaspoons on an ungreased cookie sheet. Sprinkle with sugar. Bake at 400° in preheated oven for 10 to 12 minutes. Two cups of chocolate chips may be added to this recipe, if desired.
Add sugar, salt and spices to vinegar. Dilute 1/2 with water if strong. Simmer about 8 minutes. Strain and pour over the peeled eggs arranged in quart jar. Seal and let stand 2 days before using. Add sprig of dill, a few caraway seed, a slice of garlic, a clove or onions to brine as desired.
Mix brown sugar, butter and eggs together. Sift flour, baking soda and cinnamon together. Add to creamed mixture. Mix cherries, pineapple and pecans with 1 cup flour. Combine with batter. Drop by teaspoon on greased cookie sheet. Bake at 300° for 20 to 25 minutes.
Heat oven to 325°. Grease 3-quart baking dish lightly. Scald 2 cups milk in 3-quart saucepan over low heat. Add cornmeal gradually; stir until thickened. Remove from heat. Stir in cheese until melted. Stir in 1 cup milk, salt, pepper, baking powder and egg yolks. Beat egg whites until they form soft peaks and fold into mixture. Pour into pan. Bake 1 hour or until set. Serves 6 to 8.
Spread popped corn on large cookie sheet and add pecans and/or peanuts. Mix brown sugar, margarine, Karo syrup and salt and bring to a boil. Boil for 5 minutes. Remove from heat; add soda, butter flavoring and vanilla. Stir. Dribble over popcorn and stir well. Place in 200° oven for 1 hour, stirring every 15 minutes. Remove and let cool.
Bake yellow cake according to directions in a 9 x 13-inch pan. Cool for 30 minutes. Cover with pineapple. Let juice saturate cake. Mix pudding according to directions. Let stand 4 or 5 minutes, then mix with cream cheese. Spread on top of pineapple. Cover with Cool Whip; top with coconut or nuts.
Saute meat in oil into small pieces until brown. Add next 4 ingredients and simmer for 15 minutes or longer. Cook lasagne as directed on package.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Mix well after each addition. Gradually add flour, alternating with milk; mix well. Blend in flavoring. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 20 minutes. Check for doneness. If needed, bake another 10 minutes. Cool 10 minutes in pan. Remove from pan; cool thoroughly.
Take juice from pineapple and blueberries and add enough water to make 2 cups. Bring to boil and add raspberry Jell-O and 1 cup cold water. Add pineapple and blueberries. Let congeal.
Dissolve gelatin in boiling water or part water and part pineapple juice. Stir in cherry pie filling. Pour into a 9 x 13-inch pan. Refrigerate until set.
Pour over ice cubes in 12 ounce glass. Fill with ginger ale. Serve.
Cut tops off peppers; remove seeds and set tops aside. Remove stem. Brown beef and remove from heat. Add onions, celery, rice, milk, egg, salt, pepper and chili powder to ground beef and mix. Stuff peppers with mixture. In pot, combine tomato soup and water. Place pepper tops in bottom of pot. Set stuffed peppers on top to prevent from spilling. Place pot on stove at medium-high for about 45 minutes to 1 hour, until hamburger is done, or simmer for 2 hours. Keep warm until served.
In separate bowl mix gelatin and water; set aside. Beat egg yolks with 1/2 cup sugar until thick and lemony-looking. Mix pumpkin with milk, salt, cinnamon and nutmeg. Add egg yolk mixture. Cook over hot water until thick, about 10 minutes, stirring constantly. Add gelatin mixture, stir and cool. Beat egg whites alternately adding 1/2 cup sugar until very stiff. With 1/2 cup heavy cream, whipped, or Cool Whip, fold egg whites into cooled custard. Spoon into baked pie shell and chill overnight. When ready to serve, whip remaining cup of heavy cream (or use Cool Whip) and spread on top. Sprinkle moist toasted coconut on top of pie.
Put meal in medium sized bowl. Add boiling water. Stir with spoon until well mixed. Mold into 3-inch patties. Fry in hot oil or bacon grease until brown.
Place steak in a gallon size sealable bag. Add wine, garlic, pepper and rosemary. Lightly massage marinade into meat. Seal bag, squeezing out air; turn to coat steak. Refrigerate overnight or up to 24 hours, turning bag occasionally. Remove meat from refrigerator at least 30 minutes before broiling or grilling. Lift meat from marinade and discard marinade. You can either broil or grill.
Mix flour, sugar, eggs, salt and nuts. Add butter and cocoa. Place in a greased 12 x 18-inch pan. Bake at 350° for 20 minutes. When done scatter top with miniature marshmallows and return to oven to melt. When soft, spread evenly with fork over top. When cool, ice. Mix cocoa, margarine, powdered sugar, milk and vanilla together. Spread on brownies.
Bake in a greased and floured pan at 350° (45 minutes to 1 hour).
Brown hamburger, celery and onions. Boil macaroni and drain. Combine all ingredients. Pour into casserole dish. Bake at 350° for 25 minutes.
Cook broccoli and drain. Mix soup, mayonnaise, egg and cheese well. Fold in broccoli. Place in casserole dish. Top with 1/2 package of Pepperidge Farm bread crumbs and 1/2 stick melted butter. Bake at 350° for 1/2 hour or until bubbly. (One cup of cooked, diced chicken can be added.)
Mix cereals, snacks and pretzels in large roaster. Heat brown sugar, oleo, corn syrup, sugar and honey in saucepan or in microwave on High until comes to boil. Stir in the baking soda and pour over the cereal mixture, stirring until evenly coated. Heat oven to 325° and bake 20 minutes, stirring after 10 minutes. Spread on waxed paper and cool completely. Store in airtight container.
Preheat oven to 350. Brown onions and ground beef in large skillet; drain. Add beans and barbecue sauce. Pour into baking dish. Top with slice cheese. Tear biscuits in half and place on top of cheese. Bake 20 minutes or until biscuits are brown.
Mix well and spoon into greased muffin pan. Bake at 400° until brown.
Mix ingredients in large mixing bowl. Bake in 9 x 13-inch baking dish at 375° for 1 hour.
Place chicken breasts, bone side down, in a 13 x 9 x 2-inch baking dish. Arrange mushrooms around chicken. Pour wine over chicken and sprinkle with parsley, tarragon, salt and pepper. Cover and bake at 350° for 50 to 60 minutes or until done. Serve with rice and fresh asparagus.
Boil the lasagna until tender. Cook hamburger meat. Drain. Mix in spaghetti sauce. Grease a 9 x 13-inch pan. Layer lasagna, meat mixture, then cheeses. Do another layer. Cook for 20 to 25 minutes.
Wash okra; blanch in 2 cups boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; cool. Remove and discard ends. Cut okra into 1/2 inch slices.
Cook broccoli and drain. Mix in cooked mushroom and celery soup. Add sauteed onion. Melt Cheez Whiz and pour on top. Add croutons or bread crumbs and bake for 30 to 35 minutes at 325°.
Saute onions and margarine. Mix together eggs, mushroom and celery soup, mayonnaise and cheese and 2 teaspoons lemon juice. Add sauteed onions; mix well. Line bottom of casserole dish with broccoli; layer chicken on top of broccoli. Pour mixture on top. Spread remaining cheese on top. Sprinkle with stuffing mix. Bake 350° for 1 hour.
In a large bowl, beat eggs, sugar, oil and vanilla. Combine the flour, cinnamon, soda and salt. Add to egg mixture and mix well. Fold in apples and nuts. Pour into greased 13 x 9 baking dish at 350° for 55 to 60 minutes. Cool on wire rack.
(1.) Mix bell peppers, onions, celery, parsley and bay leaves in a gallon of boiling water. Reduce heat and continue cooking until Step #5 is complete.
Combine all ingredients. Stir well. Cover and chill 2 hours. Makes 1 cup; 30 calories per 2 tablespoons.
Mix butter, soy sauce, lemon juice, Worcestershire and garlic salt. Brush on salmon steaks. Grill 10 minutes on one side. Baste and turn fish. Grill for 8 to 10 minutes more. Cooking time will depend on thickness of the fish. Baste the fish frequently during grilling. Makes 6 servings.
Mix together creamed corn and cream cheese. Add oil and mix well. Add eggs and mix well. Stir in remaining ingredients. Grease loaf pan or iron skillet. Bake at 350° for 45 minutes or until golden brown.
Mash ground chuck down in a pan and add enough water to cover. Heat to a boil and mash right away with potato masher to break up. Add paprika, chili powder, cumin and salt to taste. Add catsup, if desired. Simmer for 45 minutes.
Soak beans overnight. Add other ingredients. Cook in slow cooker on high for 8 hours.
In a brass coffee pot or regular saucepan, bring water and sugar to a boil. Add coffee and cardamom, stirring constantly. When mixture comes to a boil and becomes frothy, remove from fire and stir until froth has subsided. Repeat this process two more times. After the coffee has foamed and subsided for the third time, pour into Arabic coffee cups. Serve kahwa very hot (a minute or two after pouring in cups to allow the grounds to settle in the bottom). Serves 6.
Mix Ricotta, 1 cup Mozzarella, egg, spinach, salt, pepper and oregano. In a greased pan, layer 1/2 cup sauce, 1/3 of noodles and 1/2 cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with rest of Mozzarella. Pour water around the edges. Cover tightly with foil. Bake at 350° for 1 hour and 15 minutes. Let stand 10 minutes before serving.
Mix together and chill several hours before serving cold. Great, quick salad or vegetable with grilled meats and potatoes.
Make raspberry gelatin according to package directions. Pour into 13 x 9-inch glass pan and chill until firm.
Dissolve jello in 2 cups hot water; set aside until room temperature. Add to Jell-O the pineapple with juice, strawberries with juice, then fold in bananas. Pour half in dish; chill until set. When set, spread sour cream over top. Finish by pouring rest of Jell-O mixture over top. Refrigerate until serving. Enjoy!
Combine all ingredients in a bowl. Stir until well mixed. Bake in lightly greased muffin tins at 450° for 15 minutes.
Over medium heat in hot margarine cook onions until lightly browned. Add meat, paprika and salt. Reduce heat, cover and simmer 1 1/2 to 2 hours, until meat is fork-tender. Stir in sour cream; heat through (do not boil). Serve over hot noodles.
Mix dry ingredients in ungreased pan. Make 3 holes. In hole #1 put melted butter, in hole #2 put vinegar and in hole #3 put vanilla. Over all that, put cold water. Mix. Bake in oven at 375° until done.
Combine eggs and shortening. Add half the dry cake mix; beat well. Add remaining dry mix, nuts and coconut; mix thoroughly. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Combine all ingredients. Spoon into greased 1-quart casserole. Bake at 350° for 20 minutes or until bubbly. Serve with Melba toast rounds or Ritz crackers. Makes 2 cups.
Spray a 1 1/2 quart casserole with vegetable oil and preheat oven to 400°. Combine chicken, celery, onion, water chestnuts, cheese, mayonnaise, lemon juice, salt and pepper. Pour mixture into prepared casserole dish. Sprinkle with either shoestring potatoes, chips, or noodles. Bake for 20 to 25 minutes.
Cream butter; gradually add sugar and beat until fluffy. Beat in eggs, one at a time. Add vanilla. Sift dry ingredients together. Add to creamed mixture alternately with sour cream. Add bananas and nuts. Turn into greased 13 x 9-inch pan. Bake 40 minutes at 350°. When done (a toothpick inserted in center of cake comes out clean), turn cake out of pan and cool. Dust cake lightly with sifted confectioners sugar and serve.
Put the first 6 ingredients in deep dish; grate cheese over top. Cover with Ritz crackers, crushed. Roll in with crackers 1 stick margarine. Spread on casserole. Put in oven at 400° for 30 minutes.
Combine first four ingredients. Make into patties, brown on both sides. Then place 1 slice onion on top each patty. Make gravy by directions on package and pour over patties and onion. Cover and cook on low 35 minutes.
Mix ingredients. Roll into snake shape on a floured board. Cut into bite size pillow shape pieces. Drop into boiling salted water, when they float to top, boil 2 minutes. Drain.
Crush Oreos a few at a time in a blender. Mix with melted margarine. Reserve 1 cup and press remaining in 9 x 13-inch pan. Slice ice cream and lay on top of cookies. Spread hot fudge on top of ice cream. Spread Cool Whip on fudge. Sprinkle with rest of cookies. Freeze until serving time.
Grease cookie sheet. Mix butter, sugar, eggs and vanilla until fluffy. Combine flour, baking powder and salt. Stir into sugar mixture. Stir in 1 cup nuts. Drop teaspoonful dough on cookie sheet. Sprinkle with minced nuts. Bake at 350° for 8 to 10 minutes.
Mix all ingredients. Refrigerate until firm. Can be poured into any type of jello mold.
Mix dry Jell-O with drained pineapple and mandarin oranges. Add Cool Whip and cottage cheese. Add pecans. Mix well. Refrigerate and serve.
Saute 1/2 cup olive oil and 1 cup chopped onion in pan. Place in bottom of Nesco. Brown ground pork and beef, if used. Put in Nesco. If using meatballs, put meatballs in Nesco. Add rest of the ingredients except spaghetti noodles. Simmer for 4 to 5 hours. Remove bay leaves before serving. Cook spaghetti noodles according to package directions.
In large saucepan, brown beef and onion; drain. Add water, undrained tomatoes and beans, tomato sauce and seasoning mix. Simmer, covered, 15 minutes. Pass cheese, chips and sour cream as toppings. Serves 6.
Peel and slice tomatoes. Slice onions over this and add salt. Let stand overnight. The next morning, rinse with clear water. Add spices and vinegar. Cook 1 1/2 hours. Add sugar. Cook 30 minutes more. Put in jars and cold pack 10 to 15 minutes.
Heat pineapple with juice. Stir in Jell-O. Stir in Cool Whip until all lumps are gone. Add milk and nuts. Put in refrigerator to chill.
Cut chicken into pieces and cover with water. Add salt. Boil for 1 1/2 hours or until tender. Remove from broth and save broth. When cool enough to handle, pick meat from bones. Make gravy with broth, using flour and water thickening. Boil noodles until tender. Drain and place in 9 x 13 x 2-inch pan. Add chicken and enough gravy to cover noodles. Melt butter and add to bread crumbs; add cheese and spread mixture over chicken noodle mixture. Bake in 350° oven for 30 minutes, until nicely browned.
Let sherbet soften. Pour ginger-ale and Hawaiian Punch over sherbet. Mix and serve out of large punch bowl.
Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up with a spoon. If dough is too soft, add more cornmeal. Drop by spoonfuls into hot oil. Cook about 1 1/2 minutes on one side; turn and cook on other side for 1 minute. Makes about 45 hush puppies.
Mix together sugar, soda and buttermilk in a large pan. On low heat sit until mixture boils. Boil to "soft ball" stage. Remove from heat; add nuts, vanilla and a lump of butter. Beat mixture with a spoon until thick. Slightly cool and drop by tablespoon onto buttered wax paper. You have to be quick when you start to spoon it out or the whole batch will set up on you in the bowl.
Mix all ingredients together, beating vigorously until well mixed. Pour batter into hot pan sprayed with original Pam. (Heat Pam sprayed pan in 450° oven for 3 minutes.) Use square pan (8 x 8 x 2-inches). Bake in hot oven at 450°, preheated, for 30 to 35 minutes or until golden brown. Serves 12.
Cook tortellini according to instructions. Drain and place in large mixing bowl. Cook broccoli just until tender. Cook carrots just until tender. Drain both and combine with tortellini. Add peppers and fresh basil and toss. Whip yolk, lemon juice, mustard and vinegar. Pour oils in a thin steady stream to make a light mayonnaise. Pour dressing over salad and toss to coat. Serve at room temperature or slightly chilled. Serves 8 to 10. Looks festive and can be served meatless.
Mix together first 6 ingredients. Add eggs, lightly beaten. Stir. In skillet, low temperature, fry in oil (about 1 1/2 to 2 Tbsp. per patty). Pour 1/4 cup egg mixture at a time into skillet. Push cooked egg up with broad spatula to form a patty. Cook until patty is set; turn. Serve with heated sauce, mixture of soup and soy sauce.
Heat sugar and syrup until boiling. Boil about 2 minutes. Remove from heat; add peanut butter; stir until smooth. Pour over corn flakes; mix good. Drop by teaspoon on wax paper.
Mix together rice, soup mix, soup and water. Let stand 5 minutes, then pour into 9 x 13-inch pan. Add bouillon cube.
Mix with beater. Refrigerate for 1 hour or so. Serve with fresh fruit, melon, cantaloupes, grapes and strawberries.
Drain all fruit completely. Cream Cool Whip and cream cheese together. Add other ingredients and mix well with mixture. Pour into cooked pie shell. Refrigerate 1 hour before serving.
Saute celery and onions in butter until onions are soft. Blend in flour, salt and garlic salt. Add milk and soy sauce; cook, stirring, until thick. Remove from heat. Add cheese; stir until melted. Stir in chicken. Add drained water chestnuts; stir.
Cream shortening; add brown sugar, white sugar and eggs. Cream together. Mix flour, soda, baking powder and salt together; add to the creamed mixture. Add oats and coconut; mix with first ingredients. Mix in the orange slice pieces. Drop by spoonfuls on a baking sheet. Bake at 350° for 8 to 10 minutes.
Mix the first 3 ingredients thoroughly and boil until mixture spins a long thread (234°). Take out 1 cup and gradually pour over beaten egg whites. When rest of syrup cracks when dropped in cold water-test (270°), take from heat and pour slowly over first part, mixing constantly. Add vanilla and nuts if desired.
Preheat oven to 425°. Reserving 1/2 cup coconut, toast remaining coconut. Bake pie shell 8 minutes. Cool slightly.
Cut half the meat from bone and brown. Add remaining meat and bone to cold water. Add browned meat, onion and salt to cold water with meat. Cook slowly for a couple hours. Add vegetables; continue cooking until done. This soup is better if used next day.
Cook hamburger. Drain off grease. Add onion and mushrooms. Cook until onion and mushrooms are soft. Add 1/2 cup of sour cream and mushroom soup to mixture. Place in 8 x 10-inch casserole dish. Gently stir in 1 can of dried onions. Bake at 350° until it begins to bubble (approximately 25 to 30 minutes). Then place biscuits on two sides of dish. Mix remaining 1/2 cup of sour cream with egg. Brush over biscuits. Place other can of onions in middle of biscuits. Bake until biscuits are golden brown (approximately 10 to 15 minutes). Serve hot.
In a skillet, brown chopped onion in a little butter. Add beef bouillon. Simmer. Add garlic seasoning, salt, pepper and drained mushrooms. Add Worcestershire sauce. Add flour (the old-fashioned way: add some hot liquid from skillet to the flour in a cup; when flour and liquid are a thin and smooth consistency, add to skillet mixture). Add red wine. Makes 2 to 3 cups of sauce, enough for 8 steaks.