HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat broiler. Arrange bread slices on baking sheet. Cut slices of Mozzarella cheese (1 for each slice of bread and place on each).
Soak beans overnight. In morning, drain off water and place beans in heavy pot with 6 cups water, 2 cloves crushed garlic and 1 diced onion. Cover, bring to boil, simmer in 10 cups water 2 hours. In separate pan, saute vegetables in oil until tender. Add to cooked beans. Add canned tomatoes and seasonings. Add chili powder to taste. Simmer several hours. Great for crock-pot.
Sift all ingredients into greased and floured cake pan. Mix the liquid ingredients together and pour over dry ingredients. Stir with fork until most of the lumps are gone. Bake 30 minutes in 350° oven.
Heat soup, but do not boil. Mix gelatin in hot water, add to soup. Place cream cheese in bowl and add soup mixture. Beat until smooth and let cool. Add remaining ingredients. Pour into 2-quart mold. Chill until set. Serve with crackers.
Scald milk. Beat egg yolks slightly, add sugar and salt. Stir constantly while adding hot milk. Beat egg whites to soft peaks and fold into milk mixture. Put into crust and sprinkle with nutmeg. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 minutes.
In large bowl, combine flour, baking soda, cinnamon, nutmeg and salt (all by hand). Beat eggs separately. Mix eggs, oil, sugars and vanilla and add to dry ingredients. Stir in zucchini, apples and nuts. Mixture will be stiff. Spoon into 3 greased 8 x 4 x 3-inch loaf pans or 1 large angel food tube pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes before removing from pan.
Cook broccoli until tender; drain. Mix with soup, eggs, mayonnaise, onion, salt and pepper. Place in buttered casserole and top with cheese and crackers. Dot with butter. Bake at 350° for 30 minutes.
Place flour, sugar and salt in large bowl. Beat eggs, oil and vanilla well. Add to flour mixture and stir until well mixed. Knead on lightly floured surface until smooth. Roll out dough to paper thinness. Cut into strips 3/4-inch wide and long enough to tie in a loose bow. Fry in deep fat and drain on paper towel. Sprinkle with powdered sugar.
Mix all ingredients except French fried onion rings. Add onion rings on top. Heat 1 hour in greased casserole at 350°.
Select cucumbers, 2 or 3 inches in length; scrub well. Layer in jars the cucumbers, layer of dill and a few mustard seed. Place bay leaf on top of each jar. Bring the vinegar, water and salt to a boil; pour boiling hot mixture over pickles and seal. Before sealing, you may add garlic for flavor or pinch of alum for crisper pickles.
Melt half of the chocolate pieces. Blend Fluffo, sugar, egg and melted chocolate. Stir in combined dry ingredients alternately with the water. Stir in nuts and remaining chocolate pieces. Drop batter from a teaspoon onto baking sheet and bake at 350° for 12 to 15 minutes.
Mix all ingredients. Place in greased bread tins. Will make 2 loaves. Bake at 350° for 1 hour.
Make a syrup by boiling sugar and water for 5 minutes. Add tea and fruit juices. Mix with water. Chill, then add ginger ale before serving.
Mix all ingredients thoroughly. Marinate chicken breasts in this sauce for several hours or overnight. Remove chicken from marinade and grill, basting with reserved marinade.
Layer the vegetables in the order listed in a deep bowl. Do not toss. Spread mayonnaise evenly over top. Sprinkle with sugar, then cheese and bacon bits. Cover tightly and refrigerate overnight. Toss before serving.
Combine first 4 ingredients. Dip breasts in melted oleo, then in crumb mixture. Coat chicken heavily. Place breasts in baking dish and bake 30 to 35 minutes uncovered at 350°. I prefer plain bread crumbs. Recipe may be halved easily to serve fewer people. Delicious and easy!
Fry, drain and crumble sausage. Slightly beat eggs. Cube bread (1 1/2-inch cubes). Combine all and pour in greased 9 x 12-inch pan; refrigerate overnight. Bake at 350° for 1 hour. Makes 10 to 12 servings.
Grease and flour tube pan. Mix all ingredients together and bake at 325° for 1 hour.
Heat oil in skillet. Add onion and cook until soft; crumble in beef in chunks. Stir and fry until it loses its red color. Add salt and pepper to taste. Pour in tomato sauce, canned tomatoes and water and bring to a boil. Break spaghetti in desired lengths, sprinkle in a little at a time, stirring it into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir as needed. Serve with cheese. Makes 4 big servings.
Wash Ti leaves and taro tops or fresh spinach. Cut fish in cubes and soak for 4 hours. Cut pork in chunks so you will have 1 pound for each laulau. Be sure your Ti leaves are large. For each laulau, put 2 Ti leaves in a triangle, then on this, put taro tops, about 6 or 8 leaves. On this, put your pork and fish, then roll this up tightly and tie with string. Cook laulau 3 hours in steamer. Cover tightly so steam does not escape. Makes 12.
Mix thoroughly margarine, sugar, jello, eggs and vanilla. Stir in dry ingredients. Place in refrigerator to chill. Roll to about 1/4 inch thick on a flour dusted board. Cut or shape as desired. Bake 5 minutes on ungreased cookie sheet.
In a blender mix the eggs, Bisquick, milk and dried onions, then stir in bacon and cheese. Grease quiche pan and pour mixture into pan. Bake at 350° for 55 minutes.
Thaw spinach and press out excess water. Combine all the ingredients and stir well. Chill for several hours before serving.
Lightly coat pan with oil, or rub bottom of pan with small piece of salt pork. Mix ingredients, adding milk to desired consistency. Pour moderate amount of mixture into middle of pan. Pick up pan; roll to allow mixture to spread to as large as desired. Turn after top of crepe is bubbled. Serve with syrup or roll fruits into it.
Combine soft drink mix, milk and water in blender container. Cover; blend on high speed for 30 seconds. Add banana and ice cubes. Cover and blend for 30 seconds longer, or until smooth. Serve at once. Makes 1 2/3 cups or 2 servings.
Cook squash in small amount of salted water until tender; drain and mash. Add margarine, cheese, egg, onion, milk and 3/4 cup cracker crumbs. Put into buttered baking dish and sprinkle top with remaining cracker crumbs. Bake 20 to 25 minutes at 425°.
Beat egg until very light. Add potatoes, milk, salt, flour and baking powder. Make mixture stiff so it drops into deep fat. If not crowd in pan, they will turn over themselves. Serve hot.
Cook spaghetti according to package. Drain while browning ground meat. Drain fat. Mix sauces and meat to simmering. Mix spaghetti, sauce and cheese in large baking or glass dish. Layer sausage slices on top with slices of American or cheese food. Bake until cheese melts or brown as desired. Serves 8.
Combine all ingredients and cook until thick. Serve on hot dogs in buns. This is enough for one package of 10 hot dogs.
Cook and stir constantly until thick as desired. Put in hot pint jars and seal. Makes 4 to 5 pints.
Brown in iron skillet the stick of butter. Mix other ingredients and add the butter. Pour into prepared pie shell and bake 10 minutes at 450°, then reduce oven to 325° and bake for 40 more minutes.
In a medium-saucepan, combine sugar and 1/4 cup water. Bring to boiling. Add rhubarb. Reduce heat, stirring constantly until tender. Repeat procedure for strawberries. Mix together. Pour into pie shell. Dot with butter (optional). Sprinkle with cinnamon. Adjust top crust. Seal and flute edge. Trim off excess pastry after pressing down firmly on edge. Make holes in top crust. Bake at 375° for 25 minutes or more.
Dissolve dry yeast in very warm water; add milk which has been cooled to lukewarm, sugar and salt. Allow to stand for 5 minutes; add butter or margarine and egg and mix well. Stir in flour and beat with spoon until dough forms a ball. Brush top of dough with melted margarine and cover with a towel. Set bowl in warm water until dough is light and spongy, about 20 to 25 minutes. Turn out onto floured cloth or board; knead a minute or so. Shape into rolls. Let rise and bake at 400° for 10 to 12 minutes. Yields 16 average rolls.
Drain liquid from artichoke hearts into large skillet; add olive oil and heat. Dredge chicken with flour and brown in oil mixture. Remove chicken from oil and place in large casserole. In skillet, saute garlic 2 to 3 minutes. Add artichoke hearts, tomatoes, salt, oregano, basil, pepper and mushrooms. When heated and thoroughly mixed, pour over chicken. Cover and bake at 350° for 1 hour. Add sherry; stir and return to oven for 10 minutes.
In saucepan, melt butter and saute celery until soft. Stir in sauce mix and gradually add half and half and chicken broth. Add sherry. Stir over low heat until the soup bubbles and thickens slightly. Add crab meat. Simmer 1 to 2 minutes. Serve in bowls topped with celery leaves.
Bake or pressure cook pork chops until tender. Cook chopped pepper, onions and mushrooms until tender. Cook cream of mushroom soup according to directions. Add pork chops, onions, peppers and mushrooms to cream of mushroom. Season to taste.
In baking dish, add hot sausage and all other ingredients and bake for 10 minutes at 350°. Serve hot. Makes 4 servings.
Preheat oven to 400°. Cut potatoes into matchstick-size fries. Spray baking sheet well with 3 sprays of vegetable spray. Combine lightly beaten egg whites and Cajun spice in a bowl. Add potatoes and mix until coated. Pour coated potatoes onto prepared baking sheet and spread out in a single layer, leaving a little space between. Place baking sheet on middle rack of oven for 30 to 40 minutes or until fries are crispy. Turn them every 6 to 8 minutes with spatula so they brown evenly. Serve immediately.
Heat water. Add jello and add frozen orange juice. Best to add ice cream and oranges when partially set. Set.
Boil cocoa, milk, vanilla and butter in medium saucepan. Add confectioners sugar. Mix until smooth and pour over warm cake immediately after coming out of oven. Top with 3/4 cup chopped nuts (optional). Cool on rack before cutting.
Put a 100 pound chicken in oven for 50 minutes at 500°. Take it out; put sauce on it and eat it.
Let cocoa and hot water stand. Bake in 9 x 13 x 2 pan for 45 minutes at 350°. Ice while hot.
Mix all ingredients together until creamy. Put in cupcake paper cups and place in muffin tins.
In large bowl, combine apples, sugar, cinnamon and lemon juice. In a second bowl, combine flour, oats and brown sugar. Using pastry blender, cut in margarine until coarse texture. Spoon apples into 6 (6-ounce) cups and top with crumb mixture. Place cups in a baking pan and bake in 375° oven for 18 minutes. Remove and top with 1/2 cheese slice each and return for 1 to 2 minutes until melted.
Gradually add the mayonnaise to the cream cheese, blending until smooth. Add the deviled ham, pimiento, onion, Worcestershire sauce and pepper and mix well. Serve with chips.
Mix soup, vinegar, sugar, oil, salt and pepper. Add vegetables and marinate 8 hours. (Carrots are the only vegetable cooked.)
Mix cocoa and sugar well. Add oleo and milk; boil for 2 minutes only. Stir in remaining ingredients immediately. Stir just enough to mix well and drop by tablespoons onto wax paper.
Cut off ends of French bread and set aside. Hollow out the center of loaf with a long serrated bread knife, leaving a 1/2-inch shell. Put bread in food processor and process to make coarse crumbs. Cook sausage, beef and onion in skillet until brown; drain well. Add 1 cup of reserved bread crumbs, cheese, egg, salt and pepper. Mix well.
Preheat oven to 350°. Grease loaf pan and dust with flour. In saucepan, mix puree, juice and orange peel. Bring just to boiling and remove from heat. In large bowl, combine dry ingredients and blend. Add prune mixture. Fold in egg whites. Add pecans. Spread in loaf pan. Bake about 50 minutes. Cool in pan 10 minutes, then turn out on rack to cool completely.
Make 2 small holes and 1 big hole in dry ingredients. Put the oil in the big hole and vinegar and vanilla in the small holes. Add cold water. Stir, but do not beat. Bake at 350°.
Make 4 (1/2 cup) scoops of ice cream. Place in shallow pan. Cover and store in freezer until firm. In small bowl mix together cereal, coarsely crushed and butter. Roll firm ice cream in cereal mixture. To serve, stir together honey and cinnamon. Place ice cream on plate and drizzle with honey and cinnamon mixture.
Bring water, margarine and sugar to a full boil. Add flour all at once. Stir vigorously with wooden spoon until a thick smooth ball forms and mixture pulls away from sides of pan. Cook about 5 minutes. Add eggs, one at a time, beating vigorously after each addition. Paste will be shiny and smooth. Drop dough by rounded tablespoons onto greased cookie sheet 2 inches apart. Bake in preheated 400° oven for 40 minutes or until light and golden. Cool on wire rack. Make a slit in side of puffs with a sharp knife. Fill with custard/pudding. Dust with sifted powdered sugar. May also be filled with whipped cream.
Mix all ingredients well. Cover play surface with waxed paper. Shape into whatever animal or object you like (mice are cute!). You can decorate them with little candies if desired. Refrigerate to firm, or eat right away.
Bake cake according to package directions in 2 (8-inch) round pans. Cool. Divide to make 4 layers. In a saucepan, combine peaches, water, sugar and cornstarch and cook until thick. Set aside and allow to cool. On the first cake layer, spread 1/4 of the peach mixture, then spread 1/4 cup sour cream. Repeat for remaining layers. Refrigerate. Garnish slices with mint sprigs. This cake is best made a day ahead to let the flavors mingle.
Cut up artichokes to less than 1/4 size. Add remaining ingredients and bake at 325° for 30 minutes.
Cook ribs, covered, in enough boiling salted water to cover, 45 to 60 minutes or until tender. Drain. Cook onion, garlic and celery in hot oil until tender. Stir in tomato sauce, next 5 ingredients, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered, 15 minutes. Stir once or twice. Grill ribs over slow coals about 45 minutes or until done. Turn every 15 minutes. Brush with sauce until coated. Serves 6.
Mix all ingredients. Beat slowly until mixed well. Pour into a 9-inch pie shell. Makes 2 pies. Bake at 350° for 55 minutes.
Saute onion in butter for 3 minutes. Stir in flour until well blended. Stir in slowly the stock or stock substitute. When the sauce is smooth and boiling, add milk. Heat soup but do not boil. Add and stir until melted the grated cheese. Add salt and paprika. Yield: 3 cups.
In large bowl, cream together shortening and sugars. Add vanilla and eggs. Beat well. Sift together flour and soda; add to mixture. Mix well. Add oatmeal and nuts; mix well. Drop by teaspoon onto greased cookie sheet. Bake in moderate (375°) oven for 10 to 12 minutes.
Mix yeast in 1/3 water. Mix flour and salt; put in large bowl. Add 1 1/4 cups water to yeast. Add all of it to flour and salt. Mix well; turn out on floured surface. Knead until elastic. Let rise in bowl until 3 times its size (4 to 5 hours). Pat down, fold and turn and let rise again 1 1/2 hours. Shape in 3-inch balls. Let rise until 2 1/2 times original size (2 to 2 1/2 hours). Bake at 450° for 10 minutes.
Combine the crumbs and milk; bring to boiling point. Add the butter and stir into the egg and sugar, beaten until light in the baking dish. Add vanilla. Place baking dish in a pan of hot water and bake at 350° until a knife inserted in center comes out clean, about 45 minutes (raisins can be added 1 cup).
Brown sausage and drain. Mix Bisquick, milk, beaten egg and salt. Add sausage to mixture, then cheeses and egg whites. Mixture will be thick. Spread into a greased 11 x 5 or 8 x 8 pan. Bake at 400° for approximately 25 minutes. This may be prepared ahead of time and refrigerated or frozen and baked when needed. Good for Christmas morning breakfast. Serves 9 to 12. Can freeze. Can do ahead.
Prepare cake mix according to directions. Pour half of mixture into greased 9 x 13-inch pan. This is the crust. Bake 20 minutes at 350°. Melt caramels with butter and milk. Pour over baked crust. Sprinkle chocolate chips and nuts over caramel mixture. Spread remaining batter over top. Bake 20 minutes at 350°, then 10 minutes at 325°.
Mix all ingredients and store in a tightly covered container. Use 1/3 cup mix to 8 ounces hot water. Makes 54 cups or 3 1/2 gallons of drink.
Layer ingredients into a large Dutch oven in this order: sauerkraut, onions, apples, brown sugar (sprinkle evenly over) and ribs. If using caraway seed, bury them evenly in the sauerkraut layer. Bring to a boil. Lower heat, cover and simmer gently for 2 to 3 hours, until ribs are very tender.
Mix peanut butter, corn syrup, dry milk and sugar well. Press 1/2 inch thick into a pan. Cut into squares. Chill before serving.
Flake crabmeat and cut shrimp into small pieces. Mix crabmeat, shrimp and cream cheese together; spread into shallow pie plate. Top with cocktail sauce to taste.
Dissolve bouillon cubes in the 1/2 cup hot water. Mix with meat, crumbs, seasoning and egg. Shape in 8 flat patties. Beat milk and soup together and set aside. Bake in preheated 350° oven until lightly browned (about 15 minutes). Cover with soup and milk mixture.
Combine sugar, margarine and milk in saucepan. Bring to a boil. Stirring constantly, continue boiling for 7 minutes over medium heat. Remove from heat. Stir in chocolate chips and all remaining ingredients. Pour into flat baking dish. Cool and slice.
Drain potatoes and mix all ingredients with a mixer. Bake at 375° for 20 minutes.
Spread pineapple in 13 x 9-inch pan; top with pie filling. Sprinkle cake mix on top. Chop butter into pats and place on top of mix. Bake at 350° for 1 hour.
Cook potatoes in salted, boiling water until tender; drain and refrigerate. Grate potatoes coarsely. Mix in remaining ingredients and 1/2 teaspoon salt. Put in shallow 1 1/2-quart baking dish and bake at 350° for 35 minutes. Serves 6.
Mix all ingredients together except the grated chocolate and chips. Beat at least 5 minutes. Save 3 tablespoons of grated chocolate for top of finished cake. Stir in gently the grated chocolate and chocolate chips. Bake 55 minutes to 1 hour at 350° in an ungreased tube pan (may be lightly sprayed with Pam). Sprinkle the 3 tablespoons of grated chocolate on warm cake. Enjoy!
In 1-quart saucepan, mix gelatin and 1 cup skim milk. Let stand 1 minute. Add sugar. Stir over low heat until gelatin dissolves. Stir in remaining milk, almond extract and vanilla extract.
Add egg to corn, then the flour and seasonings. Drop by spoonfuls on hot well-greased griddle and fry.
Grease and flour 13 x 9 x 2-inch pan. Beat Bisquick, sugar, eggs, milk, syrup and 1/2 cup of Cheddar cheese with hand beater until smooth. Pour into dish. Bake uncovered until pick comes out clean, 10 to 15 minutes at 425°. Sprinkle with bacon and cheese. Return to oven to melt cheese (3 to 5 minutes). Serve with maple syrup.
Bake chicken until done. Add all ingredients; mix well. Chill. Serve on lettuce leaves.
Sift flour, salt and baking powder together. Cream butter; add sugar and vanilla. Add egg yolks and melted chocolate. Alternate the flour, buttermilk, nuts and coconut. Fold in beaten egg whites. Bake in three 9-inch pans or oblong pan at 350° for about 45 minutes or until done. Ice with Cream Cheese Frosting.
Beat the yolks well. Slowly add lemon juice, then the cream. Cook in double boiler until thick. Add gelatin soaked in cold water. Let cool. Fold in 1 pint of whipped cream or Cool Whip and combine with the fruit mixture. Chill overnight. Serves 6 to 8.
Flour skinned breasts. Brown thoroughly and fast. Add onions, chopped, 15 minutes. Add paprika. Place on water, bouillon cubes and sour cream. Cover and simmer 40 minutes. Serve over cooked Amish noodles.
Bring a large pot of water to a boil. Meanwhile, grate the Cheddar. Dice the bell peppers. Preheat oven to 425°. Lightly grease a 13 x 9-inch baking dish. Add pasta to boiling water; cook until al dente, 10 to 12 minutes, or according to package directions.
Simmer all ingredients (except ham) for 10 minutes. Add ham and simmer an additional 10 to 15 minutes on low heat. Sauce makes approximately 1 cup.
Mix ingredients together. Roll in balls. Bake at 350° for 18 to 20 minutes. Roll in powdered sugar when you remove from oven.
Cook bacon until crisp. To bacon fat (1/3 cup) add onions. Cook until yellow. Add flour, sugar, salt and pepper to bacon fat gradually. Then add hot water and vinegar. Cook and stir until it starts to boil, then let it boil for 1 minute. Add crushed bacon and pour it over diced, peeled potatoes. Salad can be put into crock-pot for serving and keeping hot.
Mix margarine, tarragon, parsley, onion, salt and nutmeg. Place fish in a lightly greased baking pan. Pour on half the margarine mixture. Mix remaining margarine mixture with bread crumbs. Sprinkle over fish. Bake at 350° for 10 to 12 minutes until fish flakes with a fork.
Cut tomatoes into 1/2-inch slices. Sprinkle each with salt, pepper and a bit of sugar. Cover tops with a thick layer of buttered crumbs to which you have added finely cut chives. Bake for 20 minutes in a 400° oven.
Beat the eggs with a fork. Add the salt, mustard and shrimp. Crumble the matzo and add to the mixture. Scramble in butter.
Mix all ingredients together and be sure they are well mixed. Put into a 9 x 13-inch greased baking dish and bake at 375° for 20 to 25 minutes. Check bread after 25 minutes as ovens vary. Very good frozen and reheated.
Wash and peel carrots. Grate using large holes of a hand grater or the grating disc of a food processor. Put into large bowl. Sprinkle with salt and pepper. Add remaining ingredients in order listed. Toss until well blended. Cover and refrigerate until ready to serve.
Wash and cut spinach/romaine lettuce into bite size pieces. Press onto bottom of large flat bottom bowl. Season with 1 teaspoon each salt, sugar and pepper. Crumble crispy bacon over top. Chop eggs and spread over top. Add head lettuce in bite sized pieces. Drain thawed frozen peas and spread on top. Slice onion into rings or chop onion into not too small pieces and layer over peas. Top with remaining salt, sugar and pepper. Mix Miracle Whip and sour cream. Spread over top. Top with grated Swiss cheese. Cover and refrigerate for 1 day before serving. Serves 10.
Mix last three ingredients. Pour over chicken; cover and bake in 350° oven for 1 hour until chicken is done.
Brown hamburger; add onion and garlic. Drain fat. Blend in tomato juice, paste, water, sugar, salt and bay leaf. Simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf. Blend cottage cheese and egg with 3/4 of the Parmesan and Mozzarella cheese. Season to taste with salt and pepper; set aside.
Measure all ingredients. Mix flour, sugar, salt and eggs. Add scalded milk gradually and cook in a double boiler until thick. Stir constantly. Cool. Add cream and vanilla. Strain into ice cream freezer and freeze.
Beat eggs lightly in a large bowl. Add flour, baking powder, salt and pepper; blend. Add cooled, melted butter, chilies and cheese and mix just to blended. Turn into a buttered 9 x 13-inch pan (at this point, you may refrigerate until ready to bake). Bake at 400° for 15 minutes, then at 350° for 40 minutes. Check with knife for doneness. When removed from oven, let stand for a few minutes. Cut into squares for serving. Serve warm.
Mix cereal, pretzels and peanuts in a large roasting pan. Combine butter and Worcestershire sauce. Pour over. Cover; bake in a 225° oven for 1 1/2 hours.
Sift and store. Use 1/2 a cup to 1 cup hot boiling water.
Mix all together and pour in casserole dish and bake covered for 1 hour at 350°.
Grease and flour a Bundt pan or spring-form with tube attachment. Cream butter and powdered sugar and add eggs, one at a time. Add vanilla and flour. Mix well. Bake 1 hour and 15 minutes at 350° in oven. Frost cake, if desired.
Combine ingredients and pour into greased 9 x 13 x 2-inch pan. Bake at 350° for 1 hour and 20 minutes.
Combine sugar, water and syrup. Let boil until it will form a hard ball in cold water. Remove from heat. Add slowly to egg whites, continually stirring. Add vanilla and coconut. Stir well until stiff. Spoon onto wax paper.