HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly brown sausage in Dutch oven; pour off excess fat. Add celery, green pepper and onion; saute until tender. Set aside.
Heat oven to 350°. Trim fat from chops. In heavy skillet, brown chops in oil and butter and season with salt and pepper to taste. Set chops aside then pour in any pan drippings over the bread crumbs, mixing with a fork. Combine remaining ingredients. Butter a shallow casserole large enough to arrange chops in one layer. Sprinkle bottom of casserole dish with half of bread crumbs then cover with half of the rhubarb mixture. Place chops on top then layer the rest of the rhubarb. Cover casserole and bake 40 minutes. Remove cover, top with rest of bread crumbs and bake another 10 minutes. Serves 6.
Place corn, salt, butter, green pepper and sugar in a greased baking dish and stir. Spread crumbs on top. Pour milk over mixture and sprinkle with paprika. Bake in a 350° oven for 30 minutes. Serves 6.
Mix first 5 ingredients and take out 1 cup heaping full and add chopped pecans. Then add eggs, sour milk and baking soda, mixed with a little flour. Add to the first mixture and place in 10 x 10-inch square pan and then spread the 1 cup of dry mixture over the top, pressing lightly into it so it stays in place after baking.
Place rolls on bottom of greased baking dish and slightly up sides. Sprinkle sausage over crust. Sprinkle Mozzarella cheese. Mix beaten eggs, milk, salt and pepper. Pour over sausage and cheese. Sprinkle top with sharp Cheddar cheese (shredded). Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Put butter, lemon rind and juice in baking dish. Place in oven for 2 to 3 minutes. Remove and stir. Peel bananas, put them in the dish. Turn them so they are coated with mixture. Sprinkle with brown sugar. Bake for 15 minutes. Serve hot with heavy cream.
Preheat oven to 350°. Melt 1/2 of the butter. Stir in flour and salt. Add milk gradually, mixing until smooth, stirring constantly. Add cheese; stir until melted. Mix 1/4 cup crumbs and all corn. Arrange broccoli in a 12 x 8-inch baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 of crumbs with rest of melted butter; sprinkle over casserole. Bake for 20 to 30 minutes.
In a buttered 1-quart casserole, alternate a layer of flaked salmon with a layer of bread cubes until salmon is all used, ending with a top layer of bread cubes. Combine eggs, milk, salt and pepper and pour over salmon and bread cubes mixture. Bake in a 375° oven until mixture rises and is browned on top (approximately 45 minutes).
Simmer onions, pepper, celery and garlic in corn oil until soft. Add seasonings; stir and mix well. Add tomatoes and tomato sauce. Cook on medium heat for 30 minutes. Add cornstarch to thicken. Add shrimp; cook 15 minutes. Let set 1 hour before serving. Serve over cooked rice.
Boil bouillon and water. Crumble raw meat into boiling water. When meat is cooked, let cool. Skim any excess fat. Add all remaining ingredients. Potatoes and carrots can be chopped into small pieces or if you like a thicker consistency the vegetables can be grated. Cook over medium-high until vegetables are tender.
Place 1/4 cup of mung beans in a quart jar and cover with tepid water. Cover with cheesecloth and tie securely. Soak overnight. Drain water off. Set in a warm, dark place. Every day, rinse with tepid water and drain. Place in a warm dark place again. Repeat 4 to 5 days or until sprouts are as big as you want.
In a mixing bowl, toss together the graham cracker crumbs and the melted 1/2 cup butter. Press crumb mixture onto bottom of a 13 x 9 x 2-inch baking pan.
In a bowl combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, mix cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired. Yields 6 to 8 servings.
Mix flour, baking powder and salt. Add beaten egg, milk and liquid sweetener. Add melted margarine. Do not overmix. Fold in the blueberries. Place in a muffin pan, fill each cup 1/2 to 2/3 full. Bake at 350° for 25 minutes, until lightly browned. Yield: 12 muffins. Carbohydrate 14 g, protein 3 g, fat 4 g, calories 104. One muffin = 1 bread starch exchange, 1 fat exchange.
Thaw spinach and squeeze water from spinach until very dry. Stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Blend well. Cover and refrigerate 2 hours. Stir before using. This dip is good on Town House crackers or vegetable crackers.
Beat until light and creamy, butter and sugar. Add flour, vanilla and nuts. Shape into crescents on a greased baking sheet. Refrigerate for 30 minutes, then bake for 20 to 30 minutes at 350°. Cool and roll in powdered sugar.
Drain sweet potatoes, reserving 1/4 cup syrup. In large skillet, heat brown sugar, butter, orange rind, cinnamon and reserved syrup to boiling. Reduce heat and simmer until slightly thickened, about 1 minute. Add sweet potatoes, heat through, gently stirring, to coat with glaze. Makes 6 servings.
Baking Temperature: 400°. Baking Time: 7 to 8 minutes.
Spray a 9 x 13-inch cake pan with Pam. Sprinkle nuts and coconut on bottom of pan. Pour cake mixture into pan. Mix cream cheese, milk and powdered sugar thoroughly and drizzle over unbaked cake batter. Bake about 35 minutes at 350°.
Thaw molokhiya; set aside. In a large pot, boil chicken in water with chicken bouillon. In a food processor, blend tomatoes and onion. Add this to boiling chicken; let this boil about 20 to 25 minutes. Remove chicken and add molokhiya. Stir together well. In a separate frying pan, fry oil, crushed garlic and coriander until golden. Add to boiling molokhiya. Serve with pita bread.
Grease a cookie sheet or pizza pan. Press out cookie dough (not very thick as it will rise). Bake until done (according to package directions). Cool.
Soak yeast in warm water. Add remaining ingredients and mix well. Let rise until double in bulk. Roll in rectangle. Add cinnamon, sugar, raisins, nuts, etc. Roll up and slice 1-inch thick. Rise for 15 minutes. Bake at 350° for 12 to 15 minutes, until beginning to brown.
Preheat oven to 400°. Spray a baking sheet with vegetable cooking spray. Cut each potato in half lengthwise. Cut each half diagonally into 1/4-inch slices, keeping slices together.
Mix all ingredients together, except tomato juice. Form a loaf. Pour tomato juice over meat loaf. As this cooks, the juice will form a gravy. Cook at 350° for about an hour.
Crumble and brown sausage. Scramble eggs with sausage. Heat shells. Spoon sausage, eggs and picante sauce (to taste) in shells and roll up. (If you like, add onions, green peppers, tomatoes, cheese or fried potatoes.)
Saute onions and brown beef; pour off fat. Add the remainder of ingredients and simmer.
Place chicken breast halves, prunes, apricots, olive oil, wine, garlic, brown sugar, salt and pepper in a bowl large enough to marinate for several hours. (May be left overnight.) Remove chicken from marinade when ready to bake. Arrange in a shallow baking casserole dish and spread marinade on top. Cover and bake at 350° for 40 to 45 minutes. Serve with rice or mashed sweet potatoes. Makes 4 servings.
Combine butter and sugar in a 9 x 5-inch pan. Drain pineapple reserving juice. Spread pineapple over bottom layer. Combine remaining ingredients and mix well. Press into prepared pan. Bake at 350° for 50 minutes. Invert loaf for serving.
Soak beans overnight. Mix water, beans and onion in a 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling. Reduce heat, cover and boil gently, stirring occasionally, until beans are tender, about 2 hours. Add water during cooking if necessary. Drain. Reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately. Use within 10 days. Yields 6 cups, 12 (1/2 cup) servings; 2 cups broth.
Line up 8 warmed glasses or mugs. Place 1 1/2 teaspoons of sugar in each glass. Stir in enough coffee to dissolve sugar. Add 1/4 cup whiskey. Fill to within 1-inch of rim with more coffee. Top with whipped cream (do not stir) and serve immediately.
In skillet brown beef, stirring to keep crumbly. Drain off fat. In large bowl, mix all ingredients. Garnish with Cheddar cheese. Serve at once.
Brown the ground beef. When done, add to the 3 beans. Add ketchup, sugars and dry mustard. Then add the onion and bacon, crumbled. Mix all ingredients together. Pour in a 9 x 13-inch pan. Bake at 350° for 45 minutes or until done.
Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Stir in sherbet; mix until melted. Refrigerate 25 minutes or until gelatin mixture is slightly thickened. Fold in whipped topping, marshmallows and pineapple. Pour into crust. Freeze until firm. Makes 6 to 8 servings.
Saute trout in 1/2 tablespoon butter and oil. Remove from pan; reserve warm. Melt 1/2 tablespoon butter in pan. Add remaining ingredients, stirring to deglaze. Pour over trout and serve immediately.
Grease mini muffin pan and place pan in 400° oven for 5 minutes. Place cornbread mix in bowl. Make a well in center. Combine egg and remaining ingredients. Add to cornbread mix, stirring until moistened. Spoon into muffin pan, filling 2/3 full. Bake at 400° for 11 minutes. Serve with Hot Turnip Green Dip.
Turn oven to 350°. Cook spinach until limp; drain well. Transfer to large bowl. Saute garlic in 1 tablespoon butter until light brown. Add remaining 3 tablespoons butter. Pour butter garlic over spinach; stir in cheese, cottage cheese, salt and pepper. Spoon cooked rice into a 1 1/2-quart baking dish; top with spinach. Bake, uncovered, until cheese melts. Cover with Mozzarella slices and broil until browned.
Preheat oven to 325°. In a mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, salt, soda and spices. Slowly add flour mixture into mixing bowl. Stir in nuts, raisins, coconut and vanilla. Stir in grated apples. Pour batter into a tube or Bundt pan. Bake for 1 hour. Cool in pan for 10 to 15 minutes.
Grease Bundt pan with Crisco. (I sprinkle a few finely chopped nuts in pan at this time; it looks nice.) In a large bowl, combine the white sugar and cinnamon. Shake to mix well. Quarter each biscuit and drop pieces into cinnamon-sugar mixture. I use scissors to quarter biscuits. Put top on bowl and shake biscuit quarters. Make sure each piece is coated all over with mixture. Sprinkle any remaining sugar-cinnamon mixture over biscuits. Place the coated biscuit quarters evenly around in Bundt pan. Melt the margarine/butter and brown sugar together in a saucepan. Pour evenly over biscuits. Bake for 30 minutes at 350°. Immediately remove from Bundt pan onto a serving plate. It sticks if left in pan to cool. Makes 8 servings.
Cream shortening, both sugars and eggs. Stir in milk and vanilla. Add flour, salt and soda; then stir in chips. Put on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
In heavy skillet, cook meat, onion and pepper until meat is browned and vegetables are tender. Drain, stir in remaining ingredients. Cover; simmer 1 hour. Remove bay leaf before serving.
Marinate chicken at least 1 to 2 hours. Broil 20 minutes on each side, basting with marinade. Divine!
Chop celery and onion together until fine. Add poultry seasoning, salt and pepper. Chop until mixed well. Add melted butter, beaten egg, chopped turkey and broth; mix well. Add one pan of crumbled cornbread. Mix until consistency for making patties by hand. May need more cornbread. Fry in small patties in oil or can be baked. Will keep several days in refrigerator.
Place 1 Velveeta slice on each tortilla. Fold tortillas in half. Place 2 tortillas on microwave plate. Microwave on High 30 to 45 seconds or until cheese is melted. Repeat with remaining tortillas. Cut each tortilla in half and serve with sour cream, tomato and guacamole, if desired.
Cook unsweetened prunes; chop and cool. Cream shortening well and add sugar, creaming until well mixed. Add unbeaten eggs one at a time, beating mixture well after each egg is added. Sift dry ingredients and add alternately with prune juice to original mixture, a small amount at a time. Add chopped prunes. Bake in moderate oven. Can be baked in four greased and floured one pound coffee cans.
Put all ingredients in blender. Blend until all is mixed well and ice is crushed. Pour in glass and enjoy. Can also add vanilla ice cream to mix. Cut milk in half.
Bake cake by directions on package. Punch many holes in cake with tooth pick, while still warm. In a boiler bring 2 c. sugar with 1 c. milk to a boil. Boil one minute, then pour over cake. Cover cake in pan with foil and let cool. When completely cool, mix 1 cup powdered sugar with Cool Whip and spread over top of cake. Toss coconut until flakey, then sprinkle on top of cake. Slightly press coconut down into Cool Whip mixture.
Preheat oven to 500°. Wash and dry fillets and cut into serving pieces. Season, dip in oil and coat with cornflake crumbs. Arrange in a single layer in a lightly oiled shallow baking dish. Bake 10 minutes without turning or basting.
Cover bottom of large pan with foil. Lay chicken pieces on the pan. Mix all the remaining ingredients together and pour on top of chicken. Bake 1 hour at 350°.
Use 4-quart pot. Add rice, raisins and water to cover rice. Cook 15 to 20 minutes or cook until rice is done. Leave enough water to be level with rice. Stir to keep from sticking to the pot. While rice cooks, beat together eggs, sugar, vanilla, lemon extract, Pet milk and milk. Add to cooked rice and raisins, all together. Let come to simmer. Remove from heat and pour in large baking dish or pan. Sprinkle nutmeg on top. Better when its warm. Serves 8 people.
Combine 2 cups flour and 1/2 cup powdered sugar. Add butter; mix well. Press mixture evenly into a 9 x 13 x 2-inch baking dish. Bake at 350° for 20 minutes. Combine eggs, sugar and lemon juice in medium bowl; stir in egg mixture. Pour over baked crust. Bake at 350° for 25 minutes or until lightly browned and set. Sprinkle lightly with additional powdered sugar. Cool and cut into 1-inch squares.
In a 13 x 9-inch pan, put butter in and heat in a 350° oven. Mix flour, sugar and baking powder. Add milk and mix well. Then take pan with butter and pour batter in butter. Don't mix. Spoon apple, peach, blueberry, cherry or pineapple. Bake for 45 minutes.
Sift together flour, soda and salt. Cream butter and sugar; add vanilla. Add eggs, one at a time, beating well. Blend in chocolate. Alternately add flour mixture and milk, beating until blended after each addition. Bake in a greased 13 x 9 x 2-inch pan at 350° for 35 to 40 minutes.
Brown meat in fat. Pour off drippings. Add water, onion, barley, bouillon, thyme, marjoram, pepper and bay leaf. Cover tightly and cook slowly for 1 1/2 hours. Stir in carrots, celery and green beans (if canned, add at the end and heat). Cook, covered, for 45 minutes or until all are cooked through. Serves 5 to 6.
Mix flour and milk in a saucepan. Cook and stir over medium heat until thick paste forms, about 10 minutes. Cool completely. In a mixing bowl, cream the oleo and sugar. Add vanilla and mix well. Gradually add the milk mixture; beat 5 minutes. Frost cake. Refrigerate. Good on any cake.
Brown and drain beef. Combine beef with all remaining ingredients except wrappers. Place a spoonful of mixture on each wrapper and follow package directions for folding and sealing. Deep fry 1 to 1 1/2 minutes until golden brown. Drain on paper towels. Serve warm. Makes 6 dozen appetizers.
Combine egg and water. Dip oysters in egg mixture; roll each in cracker crumbs. Fry oysters in salad oil heated to 375°. Cook for about 2 minutes, or until golden brown. Yields 3 to 4 servings.
Flour cutlets; fry in oil until light brown. Slice mushrooms and fry in same pan as cutlets-add wine to mushrooms, and let stand a minute or two so mushrooms get wine flavor. Pour cutlets in mixture and simmer for 20 minutes.
Brown beef, onion and celery in skillet. Drain fat and stir in flour, sauce, seasonings and peas; simmer for 5 minutes. Pour into shallow baking dish. Top with biscuits and cheese. Bake at 350° for 20 minutes. Serves 6.
In blender, coarsely grind tomatoes. Add green pepper, onion, jalapenos and garlic to tomatoes. Process until vegetables are coarsely ground. Stir vinegar, salt and sugar into vegetable mixture. Transfer vegetables to a 3-quart pot. Simmer uncovered over low heat until desired consistency. Stir in oregano, cayenne and cumin. Season to taste with salt. Store in refrigerator or process.
Place all ingredients except soda in heavy pan (iron frying pan does best). Cook until about 12 peanuts pop or syrup starts to crack in cold water. (If using candy thermometer, 294°.) Remove from heat, stir in soda. Pour out on greased cookie sheet. Cool. Crack into pieces.
Blend sugar and Crisco. Add eggs and the molasses dissolved in coffee. Add spices and a little flour at a time, until you have a soft dough that you roll out and cut. Bake at 350° for 12 minutes.
Brown in flour in oil until golden brown or darker. Add chopped vegetables, saute 5 to 10 minutes.	Pour vegetables in 6 quart pot, add water; let simmer for 30 minutes. Add tomatoes, let simmer for one hour. Then add okra, cook 15 minutes. Add crabmeat, let simmer for 15 more minutes. Serve over rice. I like to saute my okra in small amount of oil for 10 to 15 minutes the add to gumbo, not sticky. For seafood gumbo add 2 pounds of shrimp and one pint of oysters.
Halve peaches; peel, pit and cut into 1/4-inch slices; set aside. Combine Bisquick, milk, the 2 tablespoons sugar, the oil, egg and lemon peel; beat 30 seconds. Spread in greased 15 x 9 1/2 x 2 1/4-inch baking pan. Arrange slices in rows on top of batter. Sprinkle blueberries over the peaches, pour melted butter over fruit. Combine the 1/2 cup sugar, the brown sugar and cinnamon; sprinkle over fruit. Bake in hot oven (400°) 25 to 30 minutes. Cut into squares. Serve with ice cream or freshly whipped cream.
Put popped corn in a large bowl. Combine sugars, corn syrup, water, vinegar and salt in 2-quart saucepan. Heat to boiling over medium-high heat, stirring frequently. Cook, stirring constantly, to 260° on candy thermometer or until small amount dropped in very cold water forms a hard ball. Reduce heat to low; stir in butter until melted. Pour syrup in thin stream over corn in bowl, stirring until corn is well coated. Cool slightly. Butter hands. Shape mixture into 3-inch balls and place on waxed paper.
Soften the cheese and blend with sugar. Add all other ingredients, mixing well. Spoon into a 9 x 13-inch pan; freeze. Take from freezer about 1/2 hour before serving. Cut into squares. Serves 12.
Melt margarine (butter). Mix margarine, peanut butter and sugar together until completely blended and smooth. If mixture is too soft for rolling, add a little extra sugar. Roll into smooth balls about the size of a buckeye. Melt together one 12 ounce bag of chocolate chips and 1/8 cake of paraffin. Using toothpicks, dip balls into chocolate chip mixture, leaving a portion around toothpicks uncoated. (It may be necessary to prepare a second batch of the chocolate chip mixture.) Place dipped balls on waxed paper or baking paper until chocolate has hardened. Store in tin can. Makes about 150 to 200 buckeyes.
Dissolve orange juice and jello in large bowl by the cup of boiling water. Put in marshmallows and cream cheese so they will melt. Whip cream. Whip jello mixture and fold in cream, oranges and pineapple. Refrigerate. Serves 12.
Mix dry ingredients together. Cut in oleo or margarine. Mix to consistency of cornmeal. Blend in eggs, water and vanilla. Mix all together. Roll out on floured board and cut thick with Christmas cookie cutters. Put on ungreased cookie sheet at 350° for 7 to 8 minutes. Do not let brown. Put sprinkles or icing on them if desired.
Mix all together and drop by spoonful on a cookie sheet. Bake at 350° for 12 to 15 minutes. Take out of oven while still soft.
In mixing bowl, combine brown sugar, oats, flour, lemon peel and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle crumb mixture over filling. Bake at 375° for 30 to 35 minutes. If using frozen fruit, bake 40 minutes. Serve warm. Serves 4 to 6.
Cut elephant into bite size pieces (this takes about 2 months). Cook slowly over an open fire for 6 weeks, covered with gravy. This serves 3,800 people. If more is needed, add 2 rabbits, but only if necessary as most people don't like to find hare in their stew.
Combine soy sauce, pineapple juice, garlic, onion, ginger, brown sugar and beer. Cook on low until sugar is dissolved (this is your marinade). Place chicken in a large bowl and pour marinade over the chicken. Let stand one hour at room temperature or 3 hours in fridge. When ready to cook, drain off marinade and save. Cook chicken in butter or oil, turning often, then add marinade and simmer on low for 30 minutes.
Take out 1 cup of apple juice. Replace with vinegar and grape juice. Keep in refrigerator. Drink 2 ounces a day.
In mixer, combine pumpkin, brown sugar, salt, pumpkin spice mix, 3 egg yolks and milk. Beat egg whites until stiff and fold in last. Bake at 350° for 45 to 55 minutes.
Mix apples, pears and celery slices. Shake orange juice, honey, cinnamon and nutmeg in tightly covered container. Pour over apple mixture. Toss until evenly coated. Cover and refrigerate at least 1 hour. Arrange apple-pear mixture on salad greens.
Mix milk, mayo, sugar and only 2 cups of the flour. Use as much of the remaining flour as needed to make the dough thick enough to be dropped by spoonfuls and still hold its shape. Add cheese food. Spray cookie sheet with Pam. Drop dough so that biscuits will be 1 inch apart. Spray top of each biscuit with Pam and sprinkle with more cheese food and garlic salt. Bake at 350° for 25 to 30 minutes. Darn close to Red Lobster biscuits.
Combine bacon-onion mixture and beans. Bake in a 3-quart casserole for 1 hour at 350°. Serves 12.
Mix all ingredients. Bake in casserole dish for 1 hour in 325° oven.
Boil potatoes with skins on. After they cool, peel and grate them. Mix everything together with hands. Top with crushed corn flakes. Bake, uncovered, at 350° for 30 minutes, or until hot.
In skillet, brown beef, onion and green pepper. Pour off grease. Stir in rice. Sprinkle chili powder, salt and pepper over it. Add tomatoes. Heat to boiling. Reduce heat and cook 25 to 30 minutes until rice is tender.
In a 12 x 8 x 2 inch microwavable baking dish, stir together stuffing mix, vegetables and ham. In a medium bowl combine eggs, milk, salt and black pepper. Pour over cornbread mixture. Cover with plastic wrap; refrigerate overnight. Remove plastic wrap; cover with wax paper. Microwave on high (100% power) for 6 minutes; rotate 1/4 turn. Microwave on medium-high (80% power) until a knife inserted 1 inch from the center comes out clean; about 7 to 9 minutes. Sprinkle with cheese. Let stand, covered, for 10 minutes. Stir slightly before serving. Makes 4 to 6 servings.
Beat egg whites until stiff. Add sugar slowly, folding as for a meringue. Add a pinch of salt. Stir or fold in nuts (I use a mixture of pecans, walnuts and almonds) into meringue, being sure they are all well coated. Melt oleo in large, shallow pan. (Sometimes I use the broiler pan.) Spread meringue coated nuts in melted oleo. Place in a 325° oven; allow nuts to cook slowly. Stir every 15 minutes; keep baking until nuts are brown and all oleo is absorbed. Cool on waxed paper; store in airtight containers.
Mix peanut butter and cream cheese. Gradually add Cool Whip and sugar. Pour into graham cracker crust. Freeze 8 hours before serving.
Drain pineapple, reserving 1/3 cup juice. Drain all other fruits. Cut up maraschino cherries. Combine eggs, 1/3 cup pineapple juice, sugar and lemon juice in double boiler. Cook until thick. Cool. Soften cream cheese and blend into dressing. Fold in whipped cream. Combine the fruits and pour the dressing over the top. Mix well. Add marshmallows and nuts. Chill for 24 hours.