HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat in bowl and add Kitchen Bouquet; mix into the meat. Heat oleo in large skillet and brown meat. Place meat in large pan. Add the water, soy sauce, brown sugar and beef bouillon cubes. Cover the pan and simmer gently until nearly done or about 1 hour. Add celery and onions. Simmer until tender. Add the mushrooms, bamboo shoots and water chestnuts, if used.
Combine oats and milk and let stand 15 minutes. Add to oat mixture the egg, oil, 1/2 cup brown sugar and 1/2 cup pecans. In separate bowl, mix 1 1/4 cups flour, salt and baking powder. Add flour mixture to oat mixture, stirring until moist. Fill paper lined muffin tin 2/3 full with batter. Sprinkle tops with remaining brown sugar and pecans. Bake at 375° for 10 to 15 minutes or until top of muffin springs back when lightly touched. Makes approximately 15 to 20.
Combine all ingredients together and stir until just mixed. Grease muffin pans, fill 3/4 full. Bake at 375° for 35 to 40 minutes.
In a bowl, stir together the first 3 items, then stir in the next 3. Stir in cheese, peppers and onion; mix until well blended.
Mix all dry ingredients. Store in airtight container. Use 2 to 3 heaping teaspoons per mug of hot water.
I cut up the butter in bottom of unbaked pie shell. Mix all ingredients. Pour in pie shell and bake slow.
Mix sugar, syrup and water. Boil 10 minutes, then add hot roasted peanuts. Cook until threads. Remove from fire and add milk. Beat until creamy. Pour on greased platter. Cut into squares.
Mix first five ingredients. Open each muffin and separate into 12 halves. Spread mixture evenly over each muffin. Cut each half into quarters (48 wedges). Bake at 350° for 10 to 15 minutes. Serve hot.
Wash and scrub red beets with stiff brush. Cut stems, leaving 1 inch; precook until done. Slip skins and cut to size desired. Add juice from cooking procedure, adding sugar and vinegar (to taste). Add cut red beets to this mixture; bring to a boil. Keep mixture boiling; put into sterilized canning jars and seal.
Mix flour, salt and soda and set aside. Mix Crisco, peanut butter, sugars and eggs and mix well. Shape into balls; place on greased cookie sheets. Flatten with fork. Bake at 375° for 10 to 12 minutes.
In a Dutch oven, cook rice with water; set aside. In a wok, over high heat, add oil and bacon. Cook 2 minutes, stirring constantly, to separate bacon pieces. Add green onion and cook until onion is tender, about 1 minute. Add rice and mix well. While still over heat, add eggs; mix well until cooked. Season with soy sauce and serve.
Lightly brown pork and green pepper in drippings. Pour off drippings and add remaining ingredients. Simmer 20 to 25 minutes. Serves 4.
Cream together butter, both sugars and peanut butter. Add eggs and vanilla, then flour, salt and baking soda. Refrigerate several hours or overnight. Roll into small balls and place on ungreased cookie sheet. Press down with floured fork. Bake at 375° for 7 to 10 minutes until brown.
Combine first three ingredients. Dredge chicken, brown in oil and drain on paper towel. Pour off all but one tablespoon of pan drippings. Saute onions in reserved drippings until tender. Add next eight ingredients, stirring. Return chicken. Cover and simmer 45 minutes. At serving time, sprinkle chicken with the cheese. Serve over spaghetti and garnish with parsley.
Soften cream cheese and mix with drained can of Ro-Tel. Spread on tortilla thinly and roll up jelly roll style. Place in Ziploc or wrap in Saran and refrigerate. Right before serving, slice in 1/2-inch slices and stick toothpick in to hold in place. Dip into salsa or picante before eating.
Rub potatoes with shortening. Bake at 400° for 1 hour. Remove. Cut slice in top. Scoop out. Mash. Add sour cream, cheese, milk, butter, salt and pepper. Beat with electric mixer until fluffy. Spoon back into shells. Place on baking sheet and return to hot oven for 15 minutes or until heated thoroughly. Sprinkle each with crumbled bacon. Can freeze.
Mix graham cracker crumbs and melted butter. Press into 9 x 13 x 2-inch pan. Bake at 350° for 8 minutes. Beat the 10x sugar, 1 1/4 pounds butter, eggs and vanilla together. Spread over crust and chill 1 hour. Slice bananas and put on top of mixture. Drain crushed pineapple and put over bananas. Spread Cool Whip on next. Top with maraschino cherries, cut in half, and sprinkle with crushed peanuts. Refrigerate.
Preheat oven to 350°. Mix all together and shape into loaf. Pat more Pepperidge Farm stuffing on top. Bake for 1 1/2 hours.
Saute garlic and onion in bacon grease. Add tomato paste and stir while cooking, about 2 minutes. Add rest of ingredients. Simmer 2 to 3 hours. May brown 1 pound of ground chuck, sausages, meatballs or pork chops and add to sauce the last 30 minutes of cooking. Makes enough for 1 pound of pasta.
Cream first 4 ingredients. Cut rolls longwise. Spread butter mixture on top and bottom of rolls. Place ham and cheese on bottom half. Replace top and return to pan. Sprinkle with water. Cover with foil and bake 10 minutes at 400°. Cut into individual rolls.
Pack scrubbed okra into hot, sterilized pint jars with a few celery leaves, 1 clove garlic, 1 hot pepper and 1 head and stem of dill for each jar. Combine water, vinegar and salt; heat to boiling. Pour over okra; seal at once. Let stand 3 to 4 weeks.
Combine all ingredients in a saucepan except popcorn over medium heat; cook until it coats a spoon. Pour over popped corn. You can add peanuts to mixture before pouring over corn. Bake on cookie sheets for 1 hour at 200° for extra crispness.
Mix together flour, nuts and margarine. Pat into a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Combine tomatoes, celery, onion, green pepper and salt; let stand overnight. Drain in colander, but do not press vegetables. Place vegetable mixture in a large kettle and add sugar, brown sugar, pepper, mixed pickling spices (tied in a cheesecloth bag) and vinegar. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Seal in jars and boil jars for 10 minutes.
Cream butter and brown sugar until well blended. Add the egg, vanilla and nuts; mix until well blended. In a separate bowl, combine the flour and salt. Add the flour mixture to the creamed butter and sugar, 2 cups at a time. Blend until the dough is all the same color. If the dough gets too stiff for a mixer, use a spoon to add the remaining cups of flour. Keep mixing with the spoon until the flour is well blended in. Divide dough into 4 equal pieces.
Place shrimp in a single layer in a shallow baking dish. Cover shrimp with your favorite lite Italian dressing and marinate overnight.
Mix beef with liquid and pat into patty. Broil until desired doneness. Spread catsup on side (half) of bun. Mayonnaise on other. Place hamburger, lettuce, tomato and onion between buns.
Cut core from cabbage; do not damage leaves. Place cabbage in large pot of boiling water approximately 15 to 20 minutes. As leaves loosen and become transparent, remove. Splash on cold water and drain on paper towels. Put aside. Mix ground chuck, chopped onion and green pepper, rice, instant bouillon, beefy onion mix, egg and approximately 1/2 can of tomato soup in bowl. Put approximately 3 tablespoons of mixture at base of cabbage leaf and roll from thick part down, amount of meat mixture depends on size of cabbage leaf. Secure with toothpick if necessary.
Mix all ingredients. Bake at 375° for 40 to 45 minutes.
Preheat oven to 350°. Brown meat; drain. In a large mixing bowl, toss noodles with meat, sauce and Parmesan cheese. Spoon into 12 x 18-inch baking dish. Top with Mozzarella cheese. Cover. Bake 25 minutes or until thoroughly heated or refrigerate overnight. When ready to serve, bake 40 minutes or until thoroughly heated.
Add sugar and oil to beaten eggs. Mix well. Mix in the zucchini. Sift dry ingredients and add to zucchini mixture. Mix well by hand. Add vanilla and nuts. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 325° for about 35 to 40 minutes. Can be kept in refrigerator or freezer.
Fry bacon until crisp over moderate heat. Remove bacon from pan; reserve. Remove all bacon fat except 4 tablespoons. Add onion; cook until tender. Add soup and water; stir well. Add spices and Worcestershire. Cook spaghetti in boiling water as directed on package. Drain; add to soup mixture. Add frankfurters and bacon and heat thoroughly.
Beat eggs well. Sift together flour, salt, soda and baking powder with the preceding ingredients. Mix well and smooth. Roll into small balls, the size of marbles. Place on cookie sheet 2-inches apart. Press down on top of cookies with a fork. Bake at 350° until light golden brown, about 15 minutes.
Cook down low or until thick. Cool and freeze in a large tightly covered container. This does not freeze hard so you can dip out the amount you need for fried pies. You can use apples but you peel the apples. Cook the same way.
Saute the onion in bacon drippings from cooked bacon. Then mix all together and mix well. Pour into baking dish and bake at 350° for 1 hour. Great with hamburgers or a barbecue dinner! Serves 12 to 15. Must do ahead.
Peel 1/2 inch strip around potatoes. Add enough water to cover potatoes by 2 inches. Bring to boil until cooked. Melt the butter, add parsley and chives, then pour over potatoes.
Place vegetables and water in microwave-safe dish. Cover with plastic wrap. Cook on High for 4 minutes. Stir once after 2 minutes. Add grapes, salt and pepper to taste. Microwave on High 1 1/2 minutes. Toss with butter. Use carrots, zucchini, peppers, green beans, broccoli, cabbage and cauliflower.
Preheat oven to 350°. Line pie plate with Muenster cheese. Mix spinach, cottage cheese and eggs. Place spinach mixture over cheese and bake at 350° for 30 minutes or until brown on top. Cut as desired.
Combine all ingredients and boil. Stir until thick, 1 to 2 hours. Put in hot jars. Cap. Seal tightly. Bring to a boil 20 minutes. Makes 14 pints.
Beat together the softened cream cheese and sugar. Add prepared Dream Whip or Cool Whip; mix well. Spoon into baked, cooled pie shells. Chill. Top with blueberry pie filling and serve. Makes 2 pies.
Puree one can of corn in blender. Mix all ingredients in a sauce pan. Simmer until thickened, stirring occasionally (15-20 minutes on low).
Preheat oven to 350°. Have raisins soak in warm water for 5 minutes. Combine dry ingredients. Add milk to eggs and cooled melted butter. Combine all ingredients. Bake in greased pan for 1 hour.
Put potatoes and onions in a 4-quart soup pot. Add water to cover and a shake of salt and pepper (at least 1/2 teaspoon pepper). Bring to a boil and simmer 15 minutes until potatoes and onions are cooked. Add minced clams and chowder, stirring well over medium or low heat. Add both milks. Again, season to taste. Bring just to a boil and simmer at least 15 minutes. Add butter. Do not let boil. Can be done a day before. Yield: 8.
Do not preheat oven! Cream the butter and sugar. Add eggs, one at a time, whipping after each egg. Add heavy cream and flour, adding small amounts of cream at a time. Mix well. Spoon in stem (Bundt) cake pan. Place in cold oven. Turn oven to 325°. Cook 1 1/2 hours. Cool 10 minutes in pan.
Cream the butter and sugar until light and fluffy. Hull, wash and quarter berries and add together with nut meats to butter-sugar mixture. Mix thoroughly and fold in stiffly beaten egg whites. Line bottom of refrigerator dish with broken vanilla wafers, then add layer of strawberry mixture. Continue alternating layers until all ingredients are used, finishing with a layer of wafers on top. Cover dish and place in refrigerator to chill at least 12 hours. Cut in squares and serve with whipped cream.
Melt butter over slow heat. Add milk and flour. Cook until desired thickness (add more milk if needed). Add hamburger or dry beef, bring to slow boil, then pour over toasted bread.
Slice angel food cake in half to make two layers. Prepare pudding as directed on package. Cool. Fold in Cool Whip. Spread pudding mixture on top of bottom layer. Replace top layer. Serve with more Cool Whip and fresh strawberries.
Sift flour, sugar, baking powder, salt and soda into a large bowl. Cut in butter until crumbly. Add egg and juice at once. Stir until evenly moistened. Fold in raisins, nuts and cranberries. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool on rack.
Mix all ingredients in a blender or mixer. Put in a large buttered pie pan. Bake at 400° for 15 minutes. Then reduce temperature to 350° and bake 30 minutes.
Dissolve Jell-Os and put in refrigerator until creamy. Add Cool Whip. Mix cream cheese with mayonnaise; add pineapple and other ingredients.
Combine margarine, peanut butter and powdered sugar and mix well. Add Rice Krispies and mix well. Roll mixture into 1-inch ball and set aside. Combine chocolate morsels and paraffin in top of a double boiler and place over hot water, stirring until chocolate is melted. Place several peanut butter balls in chocolate mixture; roll with spoon to coat. Remove from mixture with spoons and place on waxed paper to cool. Makes 7 dozen.
Brown hamburg and sausage. Add seasonings. Add cheese and melt together. Spread on party rye. Place in freezer bags. Freeze. When ready to eat, place in 425° oven for 15 minutes.
Mix chunks of pineapple, sugar and flour and spread in ungreased baking dish. Mix cheese, crackers, butter and pineapple juice and spread on top of pineapple chunk mixture. Bake at 300° for 30 minutes.
Sift 2 cups Bisquick mix into mixing bowl. Pour in the 1/2 pint of whipping cream. Stir until blended. Flour bar or use wax paper to pour mixture of dough on. I use flour on bar. Sift or dust flour on dough to prevent sticking to hands. Also this makes the dough very manageable while forming into biscuits. Use Pam to spray flat cookie sheet with a good coating or use shortening. Bake in preheated oven for 8 to 10 minutes at 350°, then maybe 2 minutes or broil to a good brown.
In small mixer bowl cream butter, 1/2 cup sugar and salt. Then add eggs, one at a time, beating well. Then add water and beat well.
Melt butter and let cool. Combine sugar and flour. Add butter. Add eggs and vanilla, then pecans and chocolate chips. Mix well and pour into pie shell. Bake 40 to 45 minutes or until center is set, at 325°.
Pour melted margarine in bottom of casserole dish. Mix all other ingredients, except dressing; pour in dish. Top with dressing and dot with additional margarine; sprinkle paprika on top. Bake, uncovered, at 350° for 15 to 20 minutes. Yield: 6 to 8 servings.
Cut cucumbers and put them in the lime solution for 24 hours. Stir once in awhile. Take out and rinse well.
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover and chill. Makes 2 1/2 cups.
Put water and milk in a bowl. Add sugar to milk mixture. If sugar won't dissolve, set bowl in warm water and stir until dissolved.
Mix sugar and vinegar together, heat until sugar is dissolved. Let cool. Drain all vegetables and mix all of them together. Pour oil, sugar and vinegar mixture over vegetables. Toss thoroughly. Chill overnight and serve. You can drain before serving or leave as is. I leave as is and serve with slotted spoon.
Melt chocolate in boiling water; allow to cool. Cream the butter and sugar until light and fluffy. Add egg yolks, one at a time; beat well. Add chocolate and vanilla. Sift all dry ingredients together. Alternately add dry ingredients with buttermilk to butter-sugar mixture. Beat egg whites; fold into mixture. Turn oven on to 350°. Prepare four 9-inch round pans by spraying with a nonstick baking spray. Bake at 350° for 10 to 20 minutes, or until cake tests done. After done, allow layers to cool completely before frosting.
Place beans and 2 tablespoons water in 1-quart casserole; cover. Microwave at High 4 to 7 minutes or until beans are tender, stirring to break apart after half the time. Drain. Cover and set aside.
Grate potatoes into bowl. Drain liquid and grate in the onion. Add eggs and seasonings. Mix in dry ingredients until batter is smooth but heavy . Using a large frying pan, drop by tablespoon into hot oil. Fry on both sides until golden brown. Remove and drain on paper towels and keep hot in warm oven. Serve with sour cream, cottage cheese and/or applesauce.
Heat oven to 350°. Melt butter in a large skillet or Dutch oven. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Immediately stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in rice, chicken, mushrooms, green pepper, pimiento and almonds. Pour into a greased baking dish, 13 1/2 x 9 x 2-inches. Bake 40 to 45 minutes. Sprinkle with parsley. Makes 12 servings (3-inch square per portion).
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch baking pan.
Cook and drain potatoes. Cream them. Put in a casserole. Using a spoon, hollow out hole in center. Brown hamburger and onions. Drain. Put in hole in potatoes. Cover top with cheese. Place in oven until cheese melts.
Heat oven to 450°. Mix coarse fresh bread crumbs, grated Parmesan cheese, 1 tablespoon olive oil and minced garlic in a medium bowl. Slice about 1/3-inch off tops of ripe tomatoes; place, cut sides up, in a shallow baking dish. Sprinkle tomatoes with crumb mixture and drizzle with 1 tablespoon olive oil. Bake 8 to 10 minutes until crumbs are toasted. Yield: 5 servings.
Mix together in a 13-quart mixing bowl. Toast in oven at 275° until golden brown. When cold, mix with Grape-Nuts. Add chocolate chips or butterscotch and raisins, if you wish.
Mix all ingredients except cheese. Pour half of batter in greased skillet. Add cheese. Add rest of batter. Bake at 400° to 450° until done.
Place all ingredients in jars (sterilized). Cut up peppers into bite size pieces. Put peppers into spice filled jars. Press down hard with wooden spoon. Fill to 1/2-inch of top. Boil 1 quart of vinegar and 1 quart of water. When it comes to a rolling boil, pour into jars and cover peppers. Clean top of jars and put on sterilized lids. Ready in 2 weeks. For quarts, double spices.
Combine first 6 ingredients and shake well. Pour over freshly cooked, drained asparagus while hot and let stand at room temperature 15 minutes. Add oil; toss lightly taking care not to break asparagus; let stand at room temperature about 30 minutes longer, then chill until serving time. Drain and serve on a bed of lettuce garnished with hard cooked egg and other garnishes as desired (such as tomato wedges, capers, sprigs of fresh parsley).
In medium saucepan combine broth and rice. Bring to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until tender. Stir in onions and carrot during last 5 minutes of cooking. Combine cream or milk, flour and pepper. Stir into rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. If desired, stir in sherry. Garnish with parsley or chives. Makes 4 to 6 side dish servings.
In a large bowl, stir together flours, sugar, baking powder, cinnamon and salt. In a separate bowl, whisk together milk and eggs. Pour milk mixture into flour mixture and stir until relatively lump free. Whisk in melted butter, then add apples. Spoon onto hot griddle. Serve with Spiced Cider Sauce. Makes 4 to 6 servings.
Mix sugar, margarine and eggs. Slowly add flour, then vanilla and pecans. Mix well. Pour into greased 9 x 12-inch pan. Bake for 30 to 35 minutes at 350°.
Combine salt, pepper, chili powder and bay leaves. Rub meat completely with liquid smoke. Place meat, fat side up, in a large roasting pan. Sprinkle dry seasoning mixture on top. Cover tightly. Bake for 4 hours at 325°. Scrape seasoning off meat and cut in very thin slices across the grain. Serve with Barbecue Sauce.
Wash Cornish hens and place in a pan. Blend remaining ingredients and pour over hens. Let stand for at least 1 hour. Drain and reserve marinade. Pull neck skin back and secure wings against body. Tie wings and legs together. Follow manufacturer's directions for securing hens on spit, then start the motor. Grill for 1 hour or until golden brown and done, brushing occasionally with reserved marinade.
Combine pie plant with sugar and flour; turn into pie shell. Dot with butter. Cover top with crust, allowing steam vents and bake in hot 450° oven for 15 minutes. Lessen heat and bake until well browned. Top with 1/2 cup strawberries, 1/2 cup apples or 1/2 cup peaches.
Mix all ingredients together in bowl. Pour into pie shell and bake for 10 minutes at 400°, then reduce heat to 350°. Bake for 30 minutes longer.
Mix meat, celery, onion, peppers and bread crumbs thoroughly with hands until bread is no longer visible. Form into loaf. Bake at 350° for 1 to 1 1/2 hours. Pour tomato sauce over the top. Return to oven for 15 minutes. Serves 6.
In large saucepan over low heat, mix mashed potatoes, oleo and cheese until melted. Add milk and salt. Fold in eggs. Put mixture in greased 2 1/2-quart casserole or 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes until brown. Makes 10 servings.
Mix first 4 ingredients and spread in an ungreased 9 x 13-inch pan. Mix next 3 ingredients and pour over cake mixture. Sprinkle 3/4 cup nuts on top. Bake at 325° in glass pan only about 30 minutes. Sprinkle with powdered sugar.
Rinse cutlets and pat dry. Season with salt and pepper or Adolph's seasoning. Blend egg, water and Dijon mustard on plate. Put bread crumbs on another plate. Dip cutlets in egg mixture, then in bread crumbs. Put 2 tablespoons oil in large skillet. Heat oil on medium heat until hot. Fry cutlets one minute on each side until lightly browned. Serve immediately. Serves 4 to 5.
Cut peppers in half lengthwise. Remove seeds and wash; parboil for 5 minutes. Combine beef, rice, onion, salt, pepper and 1/2 of sauce. Pile mixture into peppers in large baking dish. Pour remaining sauce over each pepper. Sprinkle with grated cheese. Cover tightly. Bake at 350° for 1 hour. Makes 4 to 6 servings.
Heat oven to 425°. Reserve 1 section of chocolate for cake decoration. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Set aside. In top of double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved. (Do not overcook.) Remove from heat and beat until quadrupled and very thick. Blend flour into egg mixture; fold into chocolate mixture, a little at a time.
Blend butter, pecans and vanilla. Add flour and sugar. Shape into small fingers. Bake at 325° to 350° until lightly browned. Roll in confectioners sugar.
Griddle should be well greased and very hot. Pour into 3 tablespoons of batter in griddle. Fry until brown on one side. Edges should be lacy. Turn, brown on other side. Serve hot.
Heat potatoes and 3 cups of water to boiling in 2 1/2-quart saucepan; reduce heat. Cover and simmer until tender, 15 to 20 minutes. Drain. Rinse under running cold water; drain. Mix 1 cup of water and the sauce mix in saucepan; heat to boiling over medium heat, stirring. Cool. Stir in dressing and sour cream. Mix sauce mixture and potatoes. Layer lettuce, carrots, celery, onion, peas, potato mixture, cheese and bacon in a 3 or 3 1/2-quart clear bowl. Cover and refrigerate 8 hours. Serve with additional Thousand Island dressing. Makes 5 or 6 servings.
Combine morsels, margarine and corn syrup over low heat until melted. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies, mixing lightly. Spread in 9 x 13-inch pan. Chill. Store in refrigerator.
Spread coconut and nuts into bottom of a 9-inch pan. Prepare cake mix as directed on box. Pour mixture over coconut and nuts. Mix margarine, cream cheese and 10x sugar and pour over cake mixture. Bake at 350° until done.
Add orange juice, sugar, water, vanilla and milk in blender, then add ice cubes a handful at a time. Blend, then add the rest of the ice cubes slowly. After all ice cubes are blended in, serve right away.
Cook sugar, syrup and water until it forms a hard ball (crackling stage). Add butter and peanuts. Then cook until golden brown. Remove from fire, add vanilla and baking soda, then stir thoroughly and pour into buttered cookie sheet. When hardened, break into pieces.
Preheat oven to 325°. Grease and flour Bundt pan. Mix all ingredients and pour in pan. Bake at 325° for 1 hour and 15 minutes. Cool upright in pop bottle.