HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, pepper and parsley in olive oil. Add tomato sauce, garlic, mint, wine, rice, salt, Louisiana hot sauce and sausage, cover 1/2 to 3/4-inch with water. Cover, simmer until water is almost all absorbed.
Brown meat and drain well. In baking dish mix vegetables, soup and meat. Cook 30 minutes at 350°. Cover with Tater Tots and brown.
Soak bread in milk; add meat, eggs, onion and seasonings. Mix well. Form into a loaf. Make 3 indentions.
Boil the first 2 ingredients together for 3 minutes and cool. Cream the eggs, margarine and vanilla and add to raisin mixture. Add remaining ingredients to mixture and mix well. Drop on greased cookie sheet and bake at 375° for 10 to 12 minutes. Time depends on size of cookie.
Line cookie sheet (foil-lined or with Pam) with crackers. In saucepan, boil butter and sugar 3 minutes. Quickly pour over crackers and spread. Sprinkle pecans over top. Bake 10 to 12 minutes at 350°. Allow to cool slightly. Remove and separate onto wire racks until thoroughly cooled. Store in airtight container. Serves 4 1/2 dozen.
Mix in following order: oil, sugar, eggs, flour, salt, spices, apples, nuts and vanilla. Pour in cake pans and bake at 325° for 35 to 45 minutes.
Put all ingredients in a gallon jug and shake well. Improves with age and may be shared with a friend.
Rinse sauerkraut with water and drain. Cover with fresh water again and bring to a boil. Drain again and mix sauerkraut with chopped vegetables in a large mixing bowl. Boil together 1 cup of water, vinegar, sugar, salt and pepper; pour hot liquid over all. Refrigerate immediately. Keeps indefinitely.
Mix dry ingredients in bowl. In another large bowl, cream butter and sugar until fluffy. Add eggs and beat thoroughly. Put grated apples, chopped cherries and cherry juice together in a bowl. Add dry ingredients and apple-cherry mixture alternately, in small amounts, to butter mixture. Add nuts, raisins and vanilla. Pour into large greased tube pan or 2 loaf pans. Bake at 350° for 1 hour and 15 minutes. Check after an hour.
Sift together dry ingredients. Gradually add the remaining ingredients. Mix well. Pour into 2 loaf pans or an 8 x 13-inch pan. Bake at 350° for 45 minutes. (Do toothpick test. If pick comes out clean, it's done.)
In a medium saucepan, melt margarine and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Beat lightly by hand just until combined. Stir in flour and 1/2 cup nuts.
Cream shortening and sugar together. Add eggs and buttermilk/soda mix. Blend spices, cocoa and flour and add slowly to mixture.
Cream butter, sugar and egg yolks. Then add jam. Take 1 cup flour and coat nuts and raisins. Dissolve soda in buttermilk. Sift all other dry ingredients together. Add to first mixture with flour and buttermilk. Beat egg whites stiff. Fold into mixture. Bake in 3 (9 or 10-inch) pans. Use your favorite icing.
Cut off top of peppers and scoop out seeds. Mix ground beef, slightly cooked rice, chopped onion, salt, pepper, milk and catsup. If your pan is tall, stand up peppers and fill. (You need a pan with a cover.) Cook in electric skillet or bake in oven until 1/2 done. If pan is shallow, cut peppers lengthwise and place on top of rice and ground beef mixture. Mix undiluted soup with electric mixer. Pour over peppers and simmer until peppers are thoroughly cooked.
Mix dry ingredients. Add remaining ingredients. Pour into well greased 13 x 9 x 1-inch iron frying skillet. Bake at 425° for 30 to 35 minutes or until done. Ovens vary.
In a 9 x 13-inch dish spread cut-up lettuce. Cook peas very briefly (about 2 minutes after they come to a boil). Drain and cool in cold water. Drain when cool and sprinkle over lettuce. Mix Miracle Whip and sugar; spread over peas. Sprinkle on chopped onion and chopped pepper or these may be omitted. Sprinkle on cheese. Sprinkle on bacon or bits. Refrigerate at least 1 hour.
Arrange in covered dish in layers, beginning and ending with onions. Add pimento for color if desired.
Grease and flour 12 medium muffin cups. Beat milk, oil and egg slightly. Beat in large bowl. Add remaining ingredients. Bake at 425° until golden brown, approximately 15 to 20 minutes.
Use either 1 pound of dried black beans (sometimes called turtle beans) or 4 cans black beans. If you choose dried beans, soak them according to package and don't drain any remaining soaking water before proceeding with recipe. Set beans aside.
Combine cake mix, margarine and egg with mixer until crumbly. Press into an ungreased 9 x 13-inch pan. Bake at 350° for 12 to 18 minutes. Sprinkle with marshmallows and return to oven for 1 to 2 minutes more. Let cool.
Cook at 375 degrees in large pan, sprayed with pam until golden brown-will be moist when done. I use a large cast iron fry pan.
Steam onion and zucchini 5 minutes. Melt margarine. Mix with stuffing mix. Add milk and undiluted soup to zucchini and onion. Put half of stuffing in a baking dish. Add zucchini and layer remaining dressing on top. Sprinkle with grated cheese. Bake 30 minutes at 350°.
If you love convenience and hate extra fats in your goodies, then you'll savor that love/hate relationship with this surprise ingredient. The recipe is shorter than this sales pitch. Prune puree, the expensive kind in a can, has been used to substitute for the high calorie oil used by some of us. I adapted the idea slightly. You might have a little smile on your face when you serve this cake or cupcake to amazed friends and family.
Place the cucumbers, Tabasco, onion juice and 1 cup of the buttermilk in a blender or the bowl of a food processor; puree until the mixture is smooth. Transfer the mixture to a large bowl; whisk in the remaining buttermilk, sour cream and the salt and pepper. Serve immediately or refrigerate.
Mix and bake 1 1/2 hours at 350° in tube pan. Cool 1 hour before removing from pan.
Combine all ingredients, except coconut, pecan and oats. Beat well. Add pecans, oats and coconut. Pour into unbaked pie shell and bake at 350° for 45 minutes.
Beat eggs; add brown sugar. Chip orange slices and nuts in flour; mix and then combine with egg mixture. Roll out or drop onto cookie sheet. Sprinkle top with powdered sugar. Bake at 350° for 30 to 40 minutes.
Put all items, except corn meal, in a pot and cover with water. Cook until done. Cool. Remove all bones and skin. Grind all meat. Place back in pot with the juice and heat, adding the corn meal to the mixture while it is cooking until it becomes a consistent mixture. You may need to add more water. When mixture is thick and smooth, pour into loaf pans and let cool.
Combine sugar, milk and butter in a saucepan. Bring to a boil and boil 1 1/2 minutes. Remove from heat. Add oats, nuts and vanilla. Beat until blended. Spoon on wax paper to cool. You can also make and leave out the nuts if you wish to.
Measure 1/2 cup tomato sauce from the can; add to Grape-Nuts flakes cereal. Mix in ground beef, chopped onion, eggs, salt and oregano. Shape into loaf in shallow baking pan. Bake at 350° for 1 hour and 20 minutes. Heat remaining tomato sauce; spoon over loaf. Makes 10 to 12 servings.
Cook sugar and milk on medium heat until it reaches a soft ball stage. Remove from heat. Add remaining ingredients. Mix thoroughly. Pour into buttered oblong pan. When cool, cut into squares.
Mix all ingredients; pour into a buttered 1 1/2-quart casserole. Set dish in a pan of hot water. Bake 1 hour at 325°.
Brown chops in skillet. Sprinkle with salt. Cut apples into 1-inch slices. Place chops in casserole. Top with apples. Add 1/4 cup water. Sprinkle lightly with salt and sugar. Cover. Bake at 350° for 45 minutes to 1 hour or until tender.
Place all ingredients in a bowl; beat with a beater for 1/2 minute. Pour into a container. Cover; refrigerate until used. Bring back to room temperature; shake well before using. Allow 2 tablespoons per serving.
Chop green peppers and onion. Saute in 1 teaspoon of butter until peppers are tender and onions are transparent, then set aside. Boil chicken breasts in water until done, approximately 15 minutes. While chicken breasts are cooking, mix together cream of chicken soup with Ro-Tel tomatoes. When mixed, add onion and peppers. Remove chicken breasts from water when done. May leave whole or pull meat apart into strips. Place chicken in baking dish, pour soup mixture on top and add shredded cheese on top. Crush tortilla chips and sprinkle enough on top of cheese to cover. Bake in 350° oven until mixture bubbles and cheese is melted, approximately 20 minutes. Serve hot.
Wash squash and slice into saucepan. Cover with water, add salt and boil until tender. Fry bacon, set aside. Leave enough grease in frying pan to cover bottom of pan. Chop onion and brown in bacon grease. Drain squash and add to onion. Break slices of bacon up into squash. Stir and add salt and pepper to taste. Add sugar and stir. Let simmer on medium heat until excess juice is absorbed, about 15 to 20 minutes.
Brown beef in heavy skillet; add all other ingredients, except cheeses, and simmer slowly (with lid on). Grease casserole dishes and begin layering: noodles, meat sauce, cottage cheese, American cheese and Cheddar or Bleu cheese. Repeat layers, ending with a layer of American or Cheddar cheese.
Melt butter in glass baking dish. Mix in Karo and brown sugar. Layer walnuts then sliced apples in baking dish then sprinkle with cinnamon sugar. Place biscuits on top. Sprinkle cinnamon sugar on biscuits. Bake at 350° for 30-45 minutes. Invert on a plate and serve warm.
In skillet, brown meat, grilled done. Add onions and stir until tender. Add salt and pour into greased 13 x 9 x 2-inch baking dish. Spread with cooked beans over meat. Prepare corn bread mix; carefully spread batter over beans and bake in 400° oven about 20 minutes.
Chop vegetables in food processor. Cover with the salt. Let stand overnight. On the second day, drain and rinse with clear water and drain again. While the vegetables are draining, mix together in a large stainless steel pot the sugars, vinegar and spices. Add vegetables and cook for 1 hour. Fill sterilized jars with the relish. Seal. No need to process. Store in a cool place, though.
Mix crumbs, marjoram, oregano and garlic salt. Dip eggplant in margarine, then in crumb mixture. Place in single layer in greased jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
Sprinkle with garlic salt and spread butter on top. Wrap in Reynolds. Fold and put on grill until potatoes are done.
Mix Dream Whip and milk. Cream in the cream cheese. Add other ingredients and mix well. Chill. Garnish with red cherries, pineapple chunks or serve on lettuce leaf.
Cream butter and sugar. Blend in molasses until smooth. Stir in eggs and beat well. Dissolve the soda in cup of hot water and stir into molasses mixture. Sift together flour, salt and spices. Stir gradually into molasses mixture until well blended. Add raisins. Bake in greased 8 x 8-inch pan in 350° oven 25 to 30 minutes.
Mix bread crumbs, parsley, oil, sundried tomatoes, capers, garlic and grated cheese. Fill hollows of tomatoes. Drizzle with a little oil. Place on cookie sheet. Bake at 325° until stuffing is golden brown.
Grease crockpot. Alternate bread and cheese, starting with bread and ending with cheese. Beat eggs, milk, and salt. Pour over bread and cheese. Top with paprika. Cook on high for 30 minutes, then on low for 3 to 4 hours.
Salt and pepper steak. Saute butter, carrots, mushrooms and onion for 5 minutes. Pour in bowl. Stir in stuffing mix, eggs and 1/2 of broth. Spread evenly on steak. Roll up like a jelly roll and tie with string.
Mix all ingredients and pour into raw crust. Bake at 350° for 50 to 60 minutes. Serves 8.
Pour 2 cups boiling water over rolled oats; let sit for 1 hour, then add yeast softened in 1 cup warm water followed by remaining ingredients. Add flour gradually, stirring until dough stiffens, then knead until all flour is absorbed. Let dough rise in greased bowl until double. Punch down. Form into loaves. Let rise again until double, then bake at 375° until golden brown, approximately 1 hour. Remove from pans and cool on rack.
Put chicken in 8-inch square baking dish. Pour butter over chicken. Heat soup and broth until boiling. Pour over chicken. Mix flour, salt and pepper. Blend in milk. Spread over chicken. Bake in a 425° oven for 30 to 40 minutes, until brown.
Sift flour, sugar, baking powder and salt into a bowl. Make well in the center. Place oil, unbeaten egg yolks, cold water and orange rind in well; beat with a spoon until smooth.
Combine preserves and mustard in a small saucepan; heat until preserves melt, stirring occasionally. Set aside.	Trim excess fat from pork chops and place	chops on a lightly greased broiler pan. Broil 4 inches from heat for 5 minutes; brush chops with half of glaze and turn. Broil 5 minutes and brush with remaining glaze. Broil an additional 2 minutes and sprinkle with green onions. Yield: 4 servings.
Heat oven to 375°. Grease 12 x 7 1/2 x 2-inch pan. Mix baking mix, milk, eggs and onion. Beat vigorously 20 strokes. Spread in dish. Mix other ingredients; spoon evenly over batter in dish. Bake until set, about 30 minutes. Let stand 5 minutes before cutting.
Cook chocolate and peanut butter 2 to 3 minutes. Stir after each minute. Add marshmallows; stir until melted and smooth. Pour into greased pan and refrigerate until firm.
Mix all ingredients together thoroughly. Pat into a 9 x 13-inch pan as evenly as possible. Melt a 12 ounce package of semi-sweet chocolate morsels and spread over top. Let it set at room temperature. Can be frozen or refrigerated.
Preheat oven to 325°. Grind granola in food processor for 2 minutes. Add apple juice concentrate, honey and egg white. Process minimally to blend ingredients, approximately 30 seconds.
Brown the ground beef and onion in a 9 x 13-inch pan. Layer noodles, meat, Ragu sauce and cheese. Repeat and pour water over all; cover. Bake 1 hour at 350°.
Grease pan with shortening or Pam. Sprinkle nuts in bottom of pan. Mix remaining ingredients well and pour into microwave tube pan. Bake on High for 13 minutes in microwave. Turn cake around after 7 minutes.
Combine flour, baking powder and salt. Add broth and oil, stirring until dry ingredients are moist. Form ball. Roll dough until 1/16-inch thick. Using a sharp knife, cut the entire rolled dough into 1-inch strips, then cut crosswise into 1 1/2-inch rectangles. Drop dumplings into boiling broth. Cover and cook on medium-low heat 15 minutes, or until tender. Makes 6 servings.
Beat eggs, sugar, salt, corn syrup, margarine and spices with hand mixer until well blended. Stir in walnuts and raisins. Pour into pastry lined pie plate. Bake at 375° for 40 to 50 minutes until set.
Mix all ingredients until blended thoroughly (4 minutes is fine). Pour blended mixture into a greased Bundt or tube pan. Bake at 350° for 1 hour.
Mix ingredients together. Chill at least 1 hour. Serve with vegetables (to dip).
Mix first four ingredients until creamy. Combine flour, salt and baking powder. Add to mixture. Add chopped nuts. Bake at 350 degrees for 12 - 15 minutes or until cookie is brown around edges.
Mix all ingredients together. Place in unbaked pie shell. Bake at 250° for 1 hour.
Boil all ingredients except oatmeal together 5 minutes. Mix well with oatmeal. Drop by spoonfuls on waxed paper and cool.
Generously spray large skillet with cooking spray. Heat over medium heat. Add onion. Cook stirring constantly 2 minutes. Add undrained tomatoes, kidney beans, jalapeno pepper, chili powder and cumin. Bring to boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Toss with elbows. Serve with sour cream and cilantro. Makes 4 servings.
Combine sugar, milk and margarine in a 3-quart saucepan. Cook to soft ball stage (236°), stirring frequently. Remove from heat. Add chocolate pieces, Marshmallow Creme, vanilla and nuts. Beat until chocolate is melted and blended. Pour into buttered 13 x 9 x 2-inch pan. Cut when firm.
Wash cucumbers and pack as many as possible into sterile gallon glass jars. In each jar, put dill, garlic toes, mustard seed and alum. In a kettle, boil vinegar, water and salt for 5 minutes or more. This makes 3 1/2 gallons. You may need to double recipe, depending on how many jars you plan on doing. Pour this mixture into jars and fill to top, then seal.
Mix the soup and barbecue sauce together and set aside. Beat the eggs, add milk and break up the bread and add to eggs and milk. Mix together as for meat loaf. Add 1/4 of the barbecue sauce to the hamburger. Make into very small balls and cook in oven on cookie sheet. When done, put in crock-pot and pour remaining sauce over them. The longer they simmer, the better the flavor.
Mix the last 2 ingredients in a small bowl. Mix flour, sugar, oil, eggs, juice, vanilla and baking powder by hand. Batter will be thick. Grease and flour tube cake pan. Pour in 1/3 batter, 1/3 apples and sprinkle with 1/3 cinnamon mixture. Repeat, ending with cinnamon on top. Bake at 350° for 1 hour or until golden brown.
Combine sugar, powdered sugar, butter and vegetable oil in a large mixing bowl. Beat at medium speed with electric mixer until blended. Add eggs and almond extract, beating well. Combine flour, soda, salt and cream of tartar. Gradually add to creamed mixture, beating just until blended after each addition. Stir in almonds and brickle chips. Chill 3 to 4 hours.
Mix cheese, butter and Tabasco. Add flour and mix well. Add Krispies. Shape into balls (walnut size) and place on ungreased cookie sheet. Flatten each with a fork and bake at 375° for 10 minutes.
Mix together pretzels, margarine and sugar. Then spread in a 9 x 13-inch pan. Bake 8 minutes (no longer) at 400°. Mix together cream cheese and 1 cup sugar and fold in Cool Whip. Spread over cooled pretzel crust. Mix together jello with boiling water. Add frozen strawberries (chop or slice large berries). Let stand 10 minutes, then add this on top of "whip mix". Refrigerate until set.
In a large bowl, mix 2 cups flour, sugar, salt and yeast. Add margarine. Gradually add water to dry ingredients and beat 2 minutes at medium speed. Add eggs and 1/2 cup flour or enough to make a thick batter. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board and knead the dough until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then with a towel and let rest 20 minutes. Prepare as desired. Bake in 350° oven for 15 to 20 minutes.
Lightly grease a 9-inch tart pan. In blender, process cookies and butter until crumbly. Press in pan, then refrigerate. Blend cheese, eggs, vanilla, almond extract and honey in blender. Spoon filling into tart shell. Bake until firm, 30 minutes, at 350°. Garnish with fruit before serving.
In mixer bowl, beat eggs until lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and melted butter, blending well. Stir in chilies. Pour into well buttered 9 x 13-inch pan. Sprinkle with paprika. Bake for 35 minutes at 350°.
Mix sugar, cocoa, milk and margarine in a pan and bring to rolling boil. Boil one minute and 15 seconds. Remove from heat. Stir in oatmeal, vanilla and peanut butter. Drop by teaspoonfuls onto wax paper. Let cool.
Whip the egg whites until stiff, while adding the salt and cream of tartar. Carefully fold in strawberries. Add sweetener to taste. Refrigerate. Makes 2 servings.
Put the sugar and milk in a heavy pan (it burns easily) over medium heat and keep stirring. Let come to a rolling boil for 3 minutes. Put the marshmallows, peanut butter and vanilla in a large bowl. Pour cooked mixture over marshmallows and peanut butter. Stir in really well. This sets quickly. Pour into greased pan.
Beat oil, eggs, sugar and vanilla. Stir in all other ingredients. Stir until stiff. Pour into 2 (9-inch) greased and floured cake pans. Bake 1 hour at 350° or until done. Ice with Caramel Icing.
Saute onion, garlic, bell pepper and jalapenos in butter. In a bowl, combine them with the remaining ingredients and chill about an hour. Form small patties from the batter and coat them with yellow cornmeal. Fry in vegetable oil in a skillet until browned. Serve with salsa. Yield: 10 cakes.
Gently mix, trying to avoid making bubbles on the surface. The less bubbles on the surface of the mixture, the stronger the bubbles will be. Different sized circular objects (even 6-pack plastic rings) make for great bubble fun!
Mix 1 1/2 ounces rum with Coke; drink. Wash and dry elephant (don't use shampoo as this will spoil the flavor). Chop into bite size pieces.
Put all ingredients in blender and blend until ice cubes are crushed (about 1/2 minute).
Mix first 7 ingredients. Cut pineapple in half and scoop pulp. Fill in cheese mixture. Serve with crackers and raspberry preserves.
Saute chopped onions in butter. Add to the cream cheese. Blend well, then add chopped mushrooms, garlic salt and Worcestershire sauce. Mix well. Spoon into an ovenproof dish. Bake at 375°.
Beat eggs and add oil, sugar and vanilla. Mix well. Mix dry ingredients and add zucchini. Pour into loaf tins and bake at 325° for 55 to 60 minutes. Yields 2 loaves.
Brown hamburger (with onions, if you wish). Add taco mix and refried beans; simmer for 5 minutes. Mix mushroom soup and sour cream together. Put half of this in a 2 x 9 x 13-inch pan. Put meat mixture and torn up tortilla shells in layers, then put remaining soup mixture on top. Add some cheese. Bake for 1 hour at 325°. Add more cheese and melt. Add lettuce, tomatoes, onions and some salsa.
Place potatoes, margarine, onion, green pepper, water, salt and pepper in skillet. Cover; cook for 20 to 25 minutes. Stir in cheese and milk; simmer and stir occasionally until cheese melts.
Melt oleo in 9 x 13-inch baking pan. Mix everything, including melted oleo, in bowl. Pour into pan and bake at 450° until brown on top.
Put brisket in a 12-quart stockpot and fill with water. Bring to a boil. Reduce heat and simmer for 3 to 4 1/2 hours until tender. Cut cabbage into quarters and add to brisket. Add potatoes and cook for about 30 minutes. Add corn and cook 15 minutes. This is super easy and good for keeping you out of the kitchen all day! It's an Irish tradition to cook this on St. Patrick's Day.
For bar cookie crust: Preheat oven to 350°. Spray 13 x 9 inch baking pan with cooking spray. In a large bowl with mixer, at medium speed, beat flour, margarine, sugar and salt until mixture resembles coarse crumbles. Press firmly into bottom of pan and 1/4 inch up sides of pan. Bake 15 minutes or until golden brown. Top with desired filling.
Combine and toss with seeds. Bake at 250° for 1 hour, turning every 15 minutes.
*Cracklings are the pieces of meat remaining after the lard has been rendered from the pork fat.
Mix all ingredients. Spoon into greased muffin pan. Bake for 8 to 10 minutes at 350° to 375°.
Brown meat and onion. Add tomatoes, beans and Spanish rice. Simmer about 10 to 20 minutes. Put a layer of meat mixture, Fritos and cheese and sprinkle with garlic salt, Repeat. Place in 350° oven until cheese melts, about 5 to 10 minutes. Serve with green salad and buttered, garlic sprinkled French bread.
Mix first 3 ingredients together. Bake at 350° for 5 to 10 minutes. Sprinkle marshmallows on top. Put in oven until marshmallows are puffy, not brown.
Cut the chicken into bite-sized pieces. Heat the oil to very hot in a wok or large skillet. Add the chicken and cook for 1 minute. Add the rest of the vegetables and ginger. Cook for 2 minutes longer. Add the chicken stock.
Mix all ingredients except chocolate milk. Add milk. Pour into 4-quart ice cream freezer and freeze according to instructions. Let harden 1 hour before serving. Makes 1 gallon.
Mix flour, brown sugar and butter like pie crust. Reserve 2 cups of the crumbs for topping. Add to remaining of crumbs the eggs, molasses or syrup and 1 1/2 cups hot tap water. Mix well. Dissolve in 1/2 cup hot water the soda. Add to other ingredients. Put into 2 unbaked pie shells. Add crumbs. Bake at 350° about 30 to 35 minutes until set.