HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dampen with water the pepper, salt and sugar so it sticks to the meat when you rub it on, then put it in a large brown paper or bag. Tie a cloth around it and hang it up in the smokehouse.
Put cranberries through a meat grinder. Pare orange; remove seeds. Trim off any white membrane. Put orange rind and pulp through meat grinder. Mix sugar, berries and orange together. Chill a few hours (3 to 4) before serving.
Simmer chicken in water with onion, stalk of celery, salt and pepper for 1 hour; cool and slice into pieces. Mix soup, mayonnaise, curry powder, lemon juice, mustard and water chestnuts. Layer in casserole dish: broccoli, chicken, soup mixture and cheese. Repeat layers. Top with bread crumbs and melted butter. You can also use Pepperidge Farm stuffing. Bake at 350° for 45 minutes. Serves 8 to 10.
Combine first 3 ingredients. Add water (enough to cover the shrimp). Add shrimp. Cook 10 to 12 minutes. It is done when the shrimp turns pink. Drain and cool with water. Peel and clean shrimp. In glass pan (9 x 13-inch), alternate shrimp with layers of onions. Add bay leaves with sauce.
Mix lemon juice, mayonnaise and sugar together. Mix all other ingredients, then toss with mayonnaise mixture. Serve chilled. (Sunflower seeds or pine nuts can be added as taste prefers.)
Brown meat; add onions, green peppers and oil. Add all the spices, seasonings, tomato sauce, ketchup and water. Simmer until thick, about 1 hour. Cook 1 package lasagna according to the package. I add 1 tablespoon oil to water so noodles don't stick. Layer noodles, then sauce (about 1 1/2 cups per layer), then Mozzarella cheese in a 9 x 13-inch pan, 3 layers high. Bake at 350° for 45 to 60 minutes.
Mix together and spread carefully on top of lettuce. Top with bacon bits (either Bac*Os or crumble fried bacon). Cover tightly and refrigerate overnight. This salad keeps well into the second or third day.
Heat milk until it's too hot to stick your finger into (do not let it boil). Beat eggs and sugar together until foamy. Pour quickly into hot milk, stirring constantly until mixture thickens and will coat a spoon about 20 to 25 minutes. Remove from heat and add vanilla. Cool and refrigerate. The custard will get thicker as it cooks.
Dissolve Jell-O in boiling water and add cranberry sauce and stir. Add small can crushed pineapple; add cut-up apple. Pour into mold.
Drain peaches and put in buttered 8-inch square baking dish. Crumble piecrust mix and sugar together and blend well. Sprinkle on top of peaches and dot generously with butter. Bake in preheated slow oven (325°) for 30 minutes, or until brown and bubbly on top. Serve warm with cream. Makes 4 to 6 servings.
Preheat oven to 350°. Mix flour, sugar and cinnamon together in a large bowl. In a saucepan, bring cocoa, water and oil to a boil. Pour over flour mixture and mix 1 minute, scraping bowl. Dissolve soda in the buttermilk, adding to mixture in bowl, along with the eggs and vanilla. Mix an additional 2 minutes. Pour into greased and floured jelly roll pan, 10 x 15 x 1-inch. Bake 20 minutes. Ice cake, if desired, while it is still slightly warm. Cool cake before cutting.
Beat until thick the eggs and sugar. Combine melted oleo, flour, cocoa, vanilla, coconut and nuts. Mix well and add to egg-sugar mixture. Pour into greased 13 x 9-inch pan. Bake 25 minutes in 350° oven. Spread jar of marshmallow cream over top immediately after removing from oven. Let it set a little while. While cake is still warm, put on frosting.
Soak head of cabbage in hot water for 4 to 5 hours, removing stem and any outer leaves that are torn or brown first. Remove cabbage from water and separate leaves; set aside until stuffing is mixed. Mix beef, rice, eggs, milk, oregano, garlic, salt and pepper until thoroughly combined. Place enough of mixture in cabbage leaf to fill half full. Fold ends of cabbage over mixture; secure with a toothpick, if necessary. Repeat procedure with remaining leaves (until too small). Place cabbage rolls seam side down in greased baking dish (size will vary with the amount of galumkis being made). Pour sauce over top of rolls. Cover. Bake at 350° for 2 to 2 1/2 hours. Serve.
In a medium bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13 x 9-inch baking dish. Place chicken pieces over rice mixture. Brush with remaining butter. Season with salt and pepper. Sprinkle with paprika. Bake at 275° for about 2 1/2 hours until chicken is tender.
Mix jelly and mustard. Add hot dogs; let stand for 15 or 20 minutes. Skewer each piece with toothpick and place on platter. Microwave for 3 to 4 minutes on High. Serve while hot.
Dissolve yeast in 1/2 cup lukewarm water. Add scalded milk (cooled) and 1/2 cup sugar. Stir in melted shortening, cooled. Add beaten egg and salt; slowly stir in flour until dough is stiff enough to knead. Knead on floured board until smooth and elastic for 10 minutes. Make dough into ball; place in a large greased bowl. Brush top with melted shortening. Cover and keep in warm place until dough doubles in size. Turn out onto floured board; knead slightly and form into rolls. Place in baking pan. Brush with shortening. Let rise until double in size. Bake in the oven at 375° for 20 minutes.
Bring cheeses and margarine or butter to room temperature. Add milk and steak sauce; beat with electric mixer until fluffy. Cover; chill in refrigerator for at least 4 hours or up to 24 hours. Shape mixture into ball. Roll in nuts. Let stand for 15 minutes. Serve with crackers.
Drain pineapple; add enough water to juice to make 2 cups liquid. Add to Jell-O and heat until dissolved (do not boil). Set aside to cool slightly. Mix cottage cheese, pineapple, milk, mayonnaise, nuts and horseradish, then add to Jell-O. Pour into 9 x 13-inch container and chill until solid. Yields about 18 servings.
Brown meat with onion. Drain. Add mushrooms and soup. Mix thoroughly. Top with grated cheese. Simmer until cheese melts. Serve with or on top of mashed potatoes or egg noodles. Good with side dish of green beans or salad.
Mix flour, sugar, baking powder, salt, spices and baking soda in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cereal. Fold in eggs and applesauce and stir just until flour is moistened. Pour into 2 greased 8 x 4-inch loaf pans or four 5 x 2-inch baby loaf pans. Bake at 350° for 45 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on rack.
Put the can of fruit pie filing in a small baking dish. Spread the Jiffy cake mix on top of the fruit filling. Dot butter or margarine on the cake mix. Sprinkle chopped pecans on top. Bake at 350° for 40 minutes. Enjoy!
Mix chopped cabbage and salt together. Let stand 1 hour. Squeeze out juice. Add carrot and pepper, while cabbage is standing. Make syrup of vinegar, water, sugar, celery seed and mustard seed. Bring syrup to a boil. Cook for 1 minute. Let stand until lukewarm. Pour over cabbage mixture. Mix and place in containers to freeze. This can be thawed and refrozen several times.
Sift dry ingredients. Cut in drippings very finely and add milk. Put onto floured board and knead very lightly. Roll and cut out. Bake at 425° until good and brown.
Place pineapple or peach half on a piece of lettuce. Mix Cool Whip and mayonnaise together; place on fruit, then put grated cheese on top.
Mix margarine and crushed corn flakes. Place half the mixture in greased casserole. Place cabbage and onion on top of corn flake mixture. Combine soup, milk, mayonnaise and seasonings and pour over cabbage. Sprinkle casserole with cheese and remaining corn flakes. Bake, uncovered, for 45 minutes at 350°.
Dissolve soda in applesauce. Mix ingredients in order in the regular way. Add dates and nuts as near whole as possible. Line loaf pans with wax paper. Place batter in bottom of pan and them drop the gumdrops, so they don't touch pan. Bake in moderate oven about 45 minutes. 350°.
Dip chicken into egg, then in flour, salt and pepper mixture. Melt butter in large skillet. Place chicken into skillet and brown. Remove and set aside. Place rice, chicken broth, parsley, salt and water in skillet. Bring to a boil. Add chicken and cover. Lower to simmer for 30 to 45 minutes or until water is absorbed.
Brown meat and drain fat. Add next 3 ingredients and onion. Mix well. Add all spices. If sauce is too dry, add water or more tomato sauce. Let simmer while preparing the cheese mixture and noodles.
Combine the above ingredients. Cover tightly and steam until the cabbage is tender (several hours). After the cabbage is cooked, add about 2 tablespoons flour and stir. Cook until the mixture is thickened. Add more flour if necessary.
Combine first 5 ingredients. Simmer in skillet 4 minutes, or until mixture spins a thread from spoon. Remove from heat. Stir in pecans. Stir until syrup turns to sugar, coating all pecans. Separate pecans while cooling.
Sift together flour, sugar and salt. Combine and bring to boil, margarine, oil, Coca-Cola and cocoa. Add to sifted ingredients and mix well. Add soda to buttermilk. Pour into batter and beat well. Add eggs, one at a time, beating well. Add marshmallows and vanilla. pour into 9 1/2 x 13 loaf pan. Bake at 350° for 45 minutes.
Combine the first 6 ingredients in a saucepan and simmer for 15 to 20 minutes. Meanwhile, brown beef in a skillet and drain. Mix 1/3 of the sauce with the browned beef. In a greased 13 x 9 x 2-inch baking pan, layer the casserole as follows: 1/3 sauce mix, 3 tortillas (torn to fit bottom of pan), 1/2 meat mixture, 1 1/2 cups cheese, 3 tortillas (torn to fit bottom of pan), refried beans spread evenly, remaining meat mixture, 1 1/2 cups cheese, 3 tortillas (torn to fit bottom of pan), remaining sauce and 1 cup cheese. Bake in a 350° oven for 35 to 40 minutes. Let stand 10 minutes before cutting. Serve with taco sauce, sour cream, chili peppers, chopped onions and/or guacamole, if desired. Yields 8 to 10 servings.
Mix ground beef, onions and peppers. Brown and drain. Mix cottage cheese, cream cheese, sour cream, cottage cheese and 1/2 of the Cheddar cheese and tomato sauce. Cook noodles. Make layers of noodles, meat and sauce; repeat until ingredients run out. Add the remaining cheese and bake in a 350° oven for 20 to 30 minutes. When done, add 1 teaspoon of garlic powder or oregano on top.
Brush tenderloins with butter, garlic and spices; place in shallow roaster on rack. Bake in preheated 375° oven for 15 to 20 minutes. Spread jam mixed with bourbon or brandy on tenderloins; bake another 15 to 20 minutes, or 160° on meat thermometer. Thicken juices slightly; serve over sliced meat. Serves 6.
In mixer bowl, beat cream cheese, 2/3 cup sugar and almond extract until fluffy. Add eggs, one at a time. Beat at low speed after each. Pour into ungreased 9-inch pie plate. Bake at 350° for 35 minutes until knife inserted in center comes out clean. Stir sour cream, 3 tablespoons sugar and vanilla. Spread on top of pie. Chill until serving time.
Mix all ingredients in medium mixing bowl. Beat by hand (about 50 strokes). Pour in greased oblong pan. Bake 25 minutes at 325° or 350°. Remove from oven and sprinkle miniature marshmallows over brownies. Bake for 5 more minutes. Remove from oven and pour icing over brownies.
Mix sugar, salt, margarine and corn syrup in a medium bowl. Bring to a boil in microwave then cook for another 2 minutes. Put popped corn in grocery bag with syrup mix and cook 1 1/2 minutes on High in microwave. Remove bag; shake, cook for 1 1/2 minutes. Pour on large pan to cool. Stir until dry.
Cook raisins and set aside. Add sugar, flour, salt and oleo to raisins. Return to stove and cook on medium heat until mixture thickens, about 12 to 15 minutes. The mixture now looks clear.
Mix and pour into pie shell. Bake at 350° for 45 minutes to 1 hour or until golden brown. Wait 1 hour before cutting.
Combine salt, pepper, dry mustard and sugar. Add salad oil and vinegar; mix well. Pour over cabbage, minced onion, green pepper and carrot. Toss all together. Chill thoroughly before serving.
Heat oven to 425° while you make your crust. Sprinkle onion, ham, cheese and broccoli in crust. Beat remaining ingredients until blended; pour over ham mixture. Bake 15 minutes. Reduce oven temperature to 300° and bake about 30 minutes or until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes before cutting. Makes 6 servings.
Place corn syrup, chocolate chips and sugar in saucepan over medium heat. Cook, stirring frequently, until bubbles break the surface. Remove from heat. Add peanut butter; mix until smooth. Stir in Cheerios until coated. Drop by teaspoons onto waxed paper, forming clusters. Cool.
Saute onions and celery in butter until nearly tender. Add cabbage and chopped parsley; simmer 5 minutes. Add flour, blending well. Cook for 2 to 3 minutes. Add stock gradually, mix. Simmer 1/2 hour. Add sliced frankfurters, cooked peas, mushrooms, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Yields 13 (8-ounce) servings.
Cook spinach according to directions; drain. Saute onion in butter; mix all ingredients together (except cheese). Place in casserole, stir in cheese (retain 1/4 cup). Sprinkle 1/4 cup cheese on top. Bake at 350° for 20 to 30 minutes, uncovered.
Allow margarine to melt and then combine with pretzels in 9 x 13-inch glass pan. Form a base and bake 10 minutes at 350°. Cool.
Place chilies in bottom of a 7 x 10-inch baking dish. Beat eggs lightly and mix with remaining ingredients. Pour mixture over chilies. Bake at 350° for 30 minutes. Cut into small squares to serve.
Mix all ingredients together, except Cool Whip. Put in Bundt pan. Bake at 350° for 45 to 50 minutes. Top with Cool Whip after cake has cooled. Decorate with cherries for a festive Christmas cake.
Bring the first 6 ingredients to a soft ball stage, about 5 minutes. Stir the powdered sugar and food coloring into the mixture. Drop spoonfuls of mixture onto wax paper.
Preheat oven to 350°. Make diagonal cuts in the top of the loaf about 3-inches long, 1 1/2-inches deep and 1 1/2-inches apart. Slice the cheeses into 2 x 1/2 x 1/2-inch strips. Insert 1 strip of each cheese into each slice made in the bread. Wrap the loaf in aluminum foil, leaving the top exposed. Melt the butter over low heat in a 1-quart saucepan. Stir in the poppy seed, mustard, green onions and lemon juice. Drizzle the mixture over the bread. Bake for about 35 minutes or until the cheese melts. Slice the bread and serve warm.
Mix all but the oleo and vanilla together and cook over medium heat. When thickened, add the oleo and the vanilla. Let cool. Place vanilla wafers in a dish and slice bananas over the wafers. Pour the pudding over the bananas and top with Cool Whip. Refrigerate overnight.
Combine mayonnaise, soup, curry powder and lemon juice. Stir to smooth sauce. Mix dressing mix with margarine.
Melt margarine in a 10-inch skillet. Sprinkle brown sugar over this. Place pineapple slices, cherries and nuts in the skillet. Mix together flour, sugar, baking powder and salt. Then add milk, shortening and vanilla to the flour mixture. Beat well and then add the egg. Beat until smooth. Pour over pineapple slices in skillet. Bake at 350° for 40 to 50 minutes. Invert quickly onto place.
Melt butter in large skillet. Add cloves of garlic, finely chopped. Add cleaned shrimp (large). Cook until pink (do not overcook). Add Newman's marinara sauce and heavy cream. Stir together. Add cooked, flat linguini. Serve.
Cut angel food cake in slices. Layer in a 9 x 13-inch glass dish. Spread 1 can cherry filling on top of cake. Put another layer of angel cake. In a bowl, put sour cream, vanilla pudding and milk; beat until creamy. Spread on cake layer. Top with Cool Whip lite. Sprinkle with chopped nuts. Refrigerate for 5 hours. Serve cold and scoop out. Can also be made in a trifle bowl.
In large frying pan, heat oil. Add scallions and cook over high heat for 30 seconds, stirring until wilted. Add remaining ingredients except for margarine, cooking and stirring 2 minutes. Remove from heat. Stir in margarine. Serves 4.
Heat soup to boiling. Dissolve gelatine in boiling water and add to soup. Cool. Blend or beat with mixer mayonnaise into cream cheese. Add to cool tomato mixture. Add remaining ingredients. Pour into oiled (spray Pam) 6 cup mold. Chill overnight.
Spread 3 cups cabbage in bottom of 2 1/2-quart buttered casserole dish. Saute onions in small amount of fat. Add ground beef and cook. Sprinkle with salt and pepper. Spread meat and rice mixture over cabbage. Top with other 3 cups of cabbage. Spread tomato soup over the top. Sprinkle with celery seed; cover and bake 1 1/2 hours at 350°.
Saute sausage and onion. Drain. Beat eggs with milk, salt and dry mustard. Layer the bread cubes, sausage and cheese in a 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight. Bake uncovered at 350° for 45 minutes.
Mix ingredients thoroughly and bake at 350° for 35 to 40 minutes. Spray your pan before baking with nonstick spray.
Wash mushrooms and take out stems. Mix cream cheese until creamy. Add bacon bits, chopped onions and salt and pepper to taste. Chop stems; saute and add to cream cheese mixture. Spoon into mushroom caps. Bake just long enough to brown lightly on top.
Saute butter and uncooked rice. Add soup, consomme and mushrooms. Bake at 350° to 400° for 30 to 45 minutes.
Cut cucumber lengthwise in fourths, then crisscross into 1-inch pieces. Bring cucumber, peas and water to boil. Reduce heat; cover and simmer until peas are tender (about 10 minutes). Drain. Stir in lettuce, margarine, sugar, salt and pepper; heat until lettuce is hot. Mix sour cream and lemon juice; toss with vegetables. Sprinkle with paprika.
Beat eggs slightly and mix with other ingredients. Pour in unbaked pie shell. Bake 1 hour at 350°. Insert table knife into center of pie. If it comes out clean, pie is done. This is a rich pie similar to cheese pie.
Melt oleo and saute onion and garlic. Add meat and cook until browned. Add rest of ingredients and cook over low heat, stirring occasionally, approximately 15 minutes. Yields 10 to 12 tacos.
Sift dry ingredients, cutting in shortening. Add mashed potatoes. Add enough milk to make firm dough, but not too stiff. Roll out on floured board, then cut with biscuit cutter. Place in greased biscuit pan. Bake at 400° for 25 to 30 minutes until browned. Yields 1 1/2 to 2 dozen.
Pour boiling water over oatmeal. Let stand 10 minutes. Cream butter, brown sugar, white sugar, eggs and vanilla. Sift together flour, salt, soda and cinnamon. Add oatmeal mixture, after mixing all other ingredients. Bake at 350° in a 9 x 13-inch greased pan. Cool cake 15 minutes.
Rinse and drain raisins; cream butter and sugar together. Add egg yolk and flavorings and blend well. Sift flour and salt and blend into creamed mixture. Stir in raisins. Drop by small teaspoonfuls onto greased baking sheet. Bake in hot oven (400°) 10 to 12 minutes. Allow to cool 2 or 3 minutes. With spatula, remove carefully to wire rack to cool.
Wash potatoes; pare thinly and remove eyes. Shred enough potatoes to measure 4 cups. Drain well. In small mixing bowl, beat egg until thick and lemon colored. Mix in potatoes, onion, flour and salt. Brush skillet lightly with oil. Heat skillet over low heat. Shape potato mixture into 8 patties; place into skillet. Cook over medium heat, turning once, about 5 minutes or until golden brown.
Brown meat in oil; add onion, garlic and seasonings. Dissolve bouillon cube in water; add to meat. Simmer until meat is tender. Add tomatoes and green pepper. Simmer 30 minutes. Thicken with cornstarch mix. Serve over hot noodles. Makes 4 servings.
Cream together oil, sugar, eggs and vanilla. Add flour, one cup at a time. Spoon onto ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Sprinkle with sugar when taken out of oven.
Layer potatoes evenly in oiled baking dish. Sprinkle with salt and black pepper. Spread corn over the potatoes. Sprinkle with green pepper, onion and carrots. Crumble beef over the top. Sprinkle with marjoram and additional salt and black pepper. Top with the tomato sauce; spread evenly. Bake, covered, at 350° for 30 minutes. Sprinkle with cheese. Bake 10 to 15 minutes longer.
Beat egg whites until stiff. Melt chocolate and add the rest of the ingredients to it. Don't beat, just mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 325° for 15 minutes. Cool on rack.
Combine fresh leaves and garlic in a food processor. Blend into a fine paste, scraping sides often. Add walnuts and cheese. Process until smooth, but slightly grainy. Pour olive oil through feed tube slowly with machine running. Mix until smooth. Makes about 1 1/2 cups. Use within one month. Store in refrigerator.
Cream butter and sugar until light and fluffy. Blend in almond extract. Combine flour and salt. Add to mixture and mix well. Shape level tablespoons of dough into balls; roll in nuts.
Combine Ranch dressing and dill weed. Add remaining ingredients. Place in warm oven at 250° for 15 to 20 minutes.
Mix all ingredients, except egg whites. Pour into unbaked pie crust. Bake at 350° or until firm.
Drain all fruit, except pineapple. Arrange in Pyrex dish, ending with pineapple chunks and juice. Slice the butter over the fruit. Sprinkle fruit with mixture of brown sugar, curry, cinnamon and nutmeg. Let stand overnight. Bake at 350° for 1 hour.
Fry bacon or sausage well and drain. Set aside. Spray Pam on 9 x 13-inch pan. Trim crusts on bread and butter each slice. Put buttered side down until the pan is covered. Then add	your filling (bacon or sausage) and 1 cup of the grated cheese. Then layer bread with	butter	side up on top of filling. Mix eggs and milk; add seasonings. Pour over the bread. Spread cream soup on top. Cover and refrigerate overnight. Bake in	350° oven 1 hour. Remove from oven, top with cheese and paprika. Bake 15	minutes longer or until cheese	is melted. Cut into squares. For Brunch or a Luncheon, variations	of chicken and seafood can be used for the filling.
Preheat oven to 350°. In a medium saucepan, mix water and cornmeal. Bring to a boil and cook 5 minutes. Cool to lukewarm. Add eggs and remaining ingredients. Beat thoroughly; pour into a well-greased pan and bake 30 to 40 minutes or until puffed and golden. Serve as an alternative to bread.
Mix can of whole cranberries and cranberry sauce together. Add strawberry preserves and mix. Mix jello and hot water together until jello is dissolved. Add ice cubes. When melted, mix 1 package gelatin with small amount water until dissolved. Add to jello. Add mixture to strawberry mixture and chill. Put nuts in last, if so desired.
Sift together the flour, soda, cinnamon, allspice, nutmeg and salt. Add to dry ingredients the nutmeats, raisins, applesauce, melted butter and sugar. Mix well. Bake in 350° oven until done, about 20 minutes for cupcakes and 45 minutes for loaf.
Combine the apricot preserves, nonfat yogurt, chopped herbs or curry powder, mustard, lemon juice, lemon zest, salt and pepper in a large mixing bowl. Stir with spatula until the sauce is well blended. Add the cubes of turkey or chicken, diced apples, celery and raisins. Stir to coat the salad ingredients. Correct the seasoning with more salt and pepper as needed. Place a lettuce cup on each of 6 serving plates. Spoon a mound of the salad on each plate. Garnish each salad with fresh chopped parsley or chives.
Cream the shortening, butter and sugar. Add eggs and candy bars; beat thoroughly. Add flour, mixed with baking powder, 1 teaspoon at a time, alternating with milk. Add vanilla flavor. Pour into greased pan; bake at 325°.
Peel the cucumber and cut it across in two. Then slice them in very thin pieces. Put the sliced cucumber pieces in salt water, let it remain for a few minutes, then squeeze out all the water and put the cucumber into a dish; add the rest of ingredients and mix well together.
Basic Recipe: To 1 package cake mix, add 2 eggs and 3 tablespoons cooking oil. Dump in mixer and mix well. Cook on cookie sheet 10 to 12 minutes at 375°.
Mix in order listed, grease and flour three 9 x 5 x 3-inch pans. Bake at 350° for 45 minutes.