HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Dressing: In small bowl, whisk together mayonnaise, sour cream, water, vinegar and salt. Set aside. Cut red onions crosswise in half. To make onion cups, cut and scoop out each onion half, leaving bottom intact and about 1/4-inch thick shell. Finely chop enough scooped-out onion to make 1/4 cup. Add chopped onion to mayonnaise mixture. Fill red onion cups with dressing. Garnish with chives, if desired, and refrigerate while preparing salad.
Peel and slice onions in large pan with little water. Bring to boil; turn down and simmer 15 minutes. Brown steak; put in large, covered baking dish. Add onions, gravy, garlic and Italian seasoning. Bake 1 1/2 hours, then add green pepper. Bake another 1/2 hour. Add mushrooms. Bake 15 minutes. Serve over rice or Ramen noodles.
Combine egg, sugar, salt, baking powder and flour; beat well. Stir apples and nuts into beaten mixture. Pour into greased pie pan. Bake in a 350° oven for 25 minutes. Spoon on the ice cream. Spread the crushed candy bars over the top and freeze.
Beat eggs until light. Add corn, cornstarch, milk, butter and sugar. Butter casserole dish well before putting in corn mixture. Bake at 300° in 1-quart casserole. Serves 6.
Steam the cabbage until soft enough to roll. Add rest of ingredients. Roll mixture in cabbage leaves. Place in pan. Cover with 1 can of tomatoes. Simmer until done, about 2 hours.
Pour over chicken or pork chops. Bake at 375° for 1 to 1 1/2 hours. Delicious.
Combine hominy liquid, soup and butter. Heat until butter is melted. Remove from heat; add hominy, jalapeno pepper and seasoning. Pour into a greased casserole dish. Top with cheese. Bake at 350° for 30 minutes.
In heavy skillet or Dutch oven, brown chops in drippings. Add onions; cook several minutes. Mix sauerkraut and apples; spoon over meat. In another skillet, heat sugar, stirring constantly until it is a rich caramel color. Pour over sauerkraut mixture. Cover tightly; cook over low heat for 30 minutes. Makes 6 servings.
Mix all ingredients together in order given. Form 1-inch balls. Place on ungreased cookie sheet. Press with a fork. Bake for 7 to 8 minutes at 375°.
Combine flour and salt in a bowl and set aside. In a separate bowl, mix margarine, 1 cup sugar and vanilla. Add remaining sugar and eggs and beat. Continue to beat on low speed while slowly pouring in flour mixture. Chill thoroughly. Roll dough to 1/8 to 1/4-inch thickness on a greased cookie sheet and bake 8 to 10 minutes in oven preheated to 400°. Let cookies cool before decorating. Makes about 6 dozen cookies.
Combine all ingredients, except the almonds (or croutons) into a 3-quart baking casserole dish. Cover and bake at 350° for 1 hour. Remove to cover; stir. Sprinkle with almonds (or croutons) and bake 15 to 20 minutes more, until bubbly. Serves 6 to 8.
Stir dry yeast into 1 1/2 cups of flour; set aside. Heat water until just warm, not hot. Mix water with the milk, cooking oil, salt and sugar. Stir until dissolved, then add flour and yeast and stir until smooth. Add eggs (well beaten) and slowly pour in 1 3/4 cups of flour, stirring constantly, until fairly smooth. Dough may be a little tough. Grease two 1-pound coffee cans well with shortening, then fill each can with half of the batter. Let rise to 1 inch from top of cans. Bake for 30 minutes or until golden brown at 375°. Remove bread from cans and allow to cool.
In bowl, stir the reserved bacon fat, cottage cheese, vinegar, sugar and salt. Drain cooked spinach; lightly press against colander to remove moisture. Place spinach in bowl, or on plates. Top with walnuts, then cottage cheese dressing. Crumble bacon over all.
Whisk together first three ingredients. Heat an omelet pan over medium heat. Add butter, coating bottom of pan. Pour egg mixture into pan. As it cooks, gently lift the edges of the omelet with a spatula, tilting pan to allow the uncooked portion to flow underneath the cooked portion. Sprinkle herbs over omelet. Fold in half, transfer to plate. Use parsley for garnish, if desired. Makes 4 servings.
Brown meat with onion. Drain. Put all ingredients in a large cookware and simmer 20 minutes. Eat with tortillas.
Heat frying pan. Melt butter. Place the bread in the melted butter; turn both sides, then take it out. Sprinkle some cinnamon on both sides. Sprinkle the nuts on the side that is facing up. Place the bread in the frying pan just as is. Wait 3 minutes; turn over and sprinkle some nuts on that side. Cook until done or brown.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool completely. In small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese. In small bowl, combine orange marmalade and water; blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store in refrigerator. Serves 12.
In large mixing bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill about 3 hours. Top with pie filling. Refrigerate.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat eggs until light and foamy in a large bowl with electric mixer. Beat in sugar, vanilla and margarine until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts. (Mixture will be stiff.) Spread evenly in pan. Bake at 350° for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut in squares.
Combine and stir until blended the graham cracker crumbs, butter and 1/4 cup sugar. Spread in pan (8-inch square) and smooth bottom and sides. Combine and beat until smooth the 3/4 cup sugar, 2 teaspoons vanilla and eggs. Spread over crust and bake at 350° for 17 minutes. Remove and let stand 10 minutes. Increase oven to 450°.
Drain the liquid from the corn, reserving 1/2 cup. Combine the corn with diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, vegetable oil, sugar, dry mustard, salt and pepper in a small saucepan. Bring to boiling; pour over vegetables. Cover with plastic wrap. Refrigerate overnight, stirring occasionally. Yields 10 servings (5 cups).
Bring pineapple to boil and add jello. Stir well to dissolve jello. Cool and add buttermilk. Stir Cool Whip in and add pecans. Refrigerate to set well.
In a double boiler or microwave oven, melt chocolate bars. Quickly fold into the whipped topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate. Chill until ready to serve.
Blend together the first 5 ingredients. Split the rolls; spread top and bottom with mixture. Place on rolls the shredded ham and cheese squares. Wrap in foil. Bake for 10 minutes at 400°. These may be wrapped individually or placed in pan and covered with foil. They freeze well. Yields about 40.
Mix shortening, milk, sugar, flour, eggs and lemon extract together and bake at 350° until done. Makes 4 large layers. Mix sour cream, coconut and granulated sugar together and spread over cake layers while cake is still warm. It will seep in and make it moist.
Melt margarine in a saucepan over low heat; blend in flour. Gradually stir in milk. Cook (stirring constantly) until it thickens and comes to a boil. Cool to room temperature. Add vanilla, 1/2 stick margarine and sugar. Beat with mixer until creamy (about 3 to 5 minutes). It will be fluffy like whipped cream.
Mash avocado and mix with softened cream cheese. Add other ingredients. Flavor improves if dip is allowed to stand several hours before serving. Green food coloring may be added.
In 1-quart microwave-safe bowl, combine peeled peaches, sugar, cornstarch, ginger, allspice and salt. Microwave on high, uncovered, 3 minutes.
Brown sausage; drain well. Remove crusts from bread. Cut bread into cubes. Beat eggs; stir in milk, salt and mustard. Cover bottom of a well-greased 2-quart casserole dish with bread cubes. Pour eggs over cubes and layer with sausage and then grated cheese. Cover and refrigerate overnight. Bake next morning at 350° for 1 hour.
Brown chicken. Mix other ingredients and pour over chicken. Simmer 1 hour at 350° in oven. Last 15 minutes, add 1 green pepper and water chestnuts.
Beat together sugar, flour, baking powder and soda/milk. Add egg and cocoa which have been mixed with butter. Flavor with vanilla. Bake in slow oven (about 350°) until toothpick comes out clean.
Beat egg yolks slightly. Add sugar, pumpkin, milk, ginger, nutmeg, cinnamon and pinch of salt. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot mixture. Cool. When it begins to thicken, fold in beaten egg whites to which 1/2 cup sugar has been added. Pour in baked pie shell and serve with whipped cream.
Heat oven to 350°. Place chicken in lightly greased 13 x 9-inch baking dish. Mix both soups together with tarragon; pour over chicken. Place vegetables over top. Mix flour and baking powder in a bowl; add buttermilk and margarine. Stir to form a thin dough; pour evenly over chicken mixture. Bake, uncovered, about 1 hour until crust rises to top and browns lightly. Serves 6.
Cream sugars, butter and oil until fluffy. Beat in eggs and vanilla. Sift dry ingredients together and blend in well. Drop cookies on sheet, dip glass in sugar and press on cookie. (I prefer to roll cookies in sugar and press with glass.) Bake at 350° until lightly brown (very light). Makes about 40 very large cookies or 100 to 150 small cookies.
Mix all ingredients together. Mix evenly. Grease a 13 x 9-inch pan. Pour batter into pan and bake at 350° for 35 minutes.
Cook sausage in large skillet over low heat until done. Drain and reserve. Add to skillet onion, green pepper and garlic; saute until tender. Add beans, tomatoes, sausage and seasonings; simmer, uncovered, 20 minutes or add to crock-pot and cook on low as long as desired. Great for football parties. Serve over rice. Yields 4 to 6 servings.
Mix together and roll into balls. Bake 5 to 7 minutes at 350°.
Cream the butter and sugar. Add eggs one at a time. Dissolve soda in buttermilk and add to creamed mixture. Place flour in a large bowl. Add dates, orange slices, nuts and coconut. Stir to coat each piece. Add flour mixture to creamed mixture. This mixture is stiff. Mix with hand. Put in greased and floured 13 x 9 x 3-inch cake pan. Bake at 250° for 2 1/2 to 3 hours.
Soften cream cheese. Mix in confectioners sugar. Add whipped cream. Dissolve jello in hot water. Add partially thawed raspberries. Layer in pie shell, cream cheese mixture on bottom. Save a little for top for contrast.
Scald, peel and quarter tomatoes. Add sugar and let stand overnight. Drain off juice and boil it rapidly until it spins a thread when dropped from spoon. Add tomatoes and lemons and boil until thick and clear. Add a few drops of red food coloring. Pour into hot jars and seal.
Saute cut chicken in oil. If using shrimp, DO NOT cook through, it will be tough. Add curry paste and mix to coat. In a large pot, combine remaining ingredients. Add cooked chicken or shrimp (do not drain). Boil for 3 minutes, longer is you want carrots crisp-tender. Serve over rice, saffron rice is best. It's better the next day!
Scald milk; add sugar, shortening and salt. Stir to melt sugar and shortening. Cool to lukewarm. Dissolve yeast in warm water. Beat together cooled milk mixture, yeast, starter and 2 cups flour. Add remaining flour to make a stiff dough. Turn onto floured surface. Knead 5 to 10 minutes. Add enough flour to keep from sticking. Place in greased bowl, turning to grease surface. Let rise until double, about 1 1/2 hours. Punch down; let rise again about 1/2 hour. Divide into two balls; cover with towel. Let rest 10 minutes. Shape into 2 loaves; put each into greased loaf pan. Let rise until double, about 1 hour. Bake at 400° for 40 minutes.
Drain pineapple, thaw strawberries (but don't drain) and mash bananas with a fork. Make jello using only 2 cups hot water. Add fruit and mix. Put half of mixture in 9 x 13-inch dish. Chill until set firmly. Keep other half at room temperature. When first layer is set, spread on the sour cream, carefully pour remaining jello mix over it and chill until firm.
Place roast, fat side up, on rack in roasting pan. Bake at 325° for 2 to 3 hours. Combine garlic, marmalade and ginger root in saucepan. Cook over low heat until bubbly, stirring constantly. Remove garlic and ginger root. Brush glaze over roast 2 to 3 times during the final 30 minutes of roasting. Serve on platter. Garnish with orange slices.
Combine cornbread mix, egg and milk; stir well. Bake in greased 8-inch square pan at 400° for 15 to 20 minutes.
Sift flour in large bowl or pan. Add shortening and milk; knead dough to a stiff texture. Roll out thin; cut into at least 7-inch circles. (I use a 3-pound Shedd's Spread bowl for a cutter.) Spoon in about 2 tablespoons of fruit, already drained and sweetened to taste. Fold over to make half-moon shape. Bake at 350° until golden brown; rub with butter while they are hot.
Mix all ingredients above together. Butter 6 halves and toast in broiler. Put 1 large spoonful of crab mixture onto toasted half and top with slice of cheese.
Combine all ingredients in blender. Blend on fast speed 30 seconds or longer. Pour into jar and refrigerate.
*Can be grated in blender. Juice from rind can be heated, 3 tablespoons, and added to baking soda. Or can be grated by hand and not use the juice.
Melt butter in an 8-inch square baking dish. Add garlic. Flatten chicken breasts, then fold envelope fashion and roll in seasoned bread crumbs. Place chicken in baking dish; bake at 350° for 30 minutes, basting occasionally. Add lemon juice; bake for an additional 8 to 10 minutes.
Using a box cake mix of whatever kind you wish to make, bake according to box directions; make 2 layers. Cool completely. Cut the 2 layers of cake into 4 layers and frost with the following frosting.
In mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each one. Blend in the potatoes and vanilla. Combine flour, cocoa and soda; add alternately with the milk, blending well after each addition. Stir in nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes. Cool on rack.
Cook, cool and peel potatoes. Slice and chop while warm. Cover chopped warm potatoes with sugar and vinegar. Add onion, celery and Miracle Whip and toss. Add salt and celery seed while tossing; chill. Makes 5 to 6 pounds which will yield 20 to 25 servings.
Mix well and pour in greased 9-inch round pan. Bake for 60 minutes at 375°. Serve with strawberries.
Brown bacon and set aside. Save 3 tablespoons fat; add onion, pepper, celery, carrots and bay leaf. Saute 15 minutes, until clear, but not brown. Blend in flour and cook for 1 minute. Add water and potatoes. Simmer, covered, for 15 minutes. Add shrimp and cook 5 minutes more. Add remaining ingredients, including bacon. Heat thoroughly, but do not boil.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla. Mix well. Beat in 1 egg. Combine flour, salt and baking soda; then mix into mixture. Stir in chocolate chips and pecans. Drop by tablespoons of dough 3 inches apart on ungreased cookie sheet (11 x 13-inch) for crisp cookies. Makes 3 dozen 3-inch cookies.
Mix together all ingredients. Pour over cukes and onions. Stir, cover and chill.
In small bowl, combine brown sugar, oleo and corn syrup; mix well. Spread into the bottom of an ungreased 8-inch or 9-inch round cake pan. Set aside.
Mix cooked spaghetti and any combination of vegetables you want. Add bacon and seasoning. Add the Italian dressing, a little at a time, until the spaghetti is coated.
Melt butter in skillet. Saute onions until transparent; remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving liquid and add water to make 1/2 cup liquid. Gradually stir in flour in the skillet. Blend evaporated milk until smooth. Add mushrooms; cook and stir over medium heat until sauce thickens. Arrange broccoli and chicken in bottom of 13 x 9-inch baking dish. Pour sauce over broccoli and chicken. Top with cheese. Bake at 375° for 20 minutes or until bubbly around edges. Serves 6.
Combine all ingredients and cook, stirring frequently, until thoroughly heated. If desired, add an additional can or corn and tomatoes. Serve with slaw and cornbread for a complete meal.
Mix sugar, butter and shortening until smooth. Sift flour, baking powder, soda and salt together. Add flour mixture and buttermilk to sugar mixture alternately. Add eggs one at a time, mixing well after each. Add vanilla and almond flavorings. Mix well. Bake at 350° until toothpick comes out clean and is golden brown.
Bring water to a boil, remove from heat and add tea bags. Once cool, remove tea bags and stir in sugar.
Combine all ingredients in a medium bowl. Mix thoroughly until smooth. Pour mixture into graham cracker crust and bake in a 350° oven for about 1 hour. Top with a can of your favorite prepared pie filling.
Pour 1 cup spaghetti sauce in large baking dish or pan. Heat oven to 350°. Beat chicken to about 1/4-inch thick. Dip in egg/milk mixture, then dip in bread crumbs. Brown pieces in frypan (both sides). Place chicken in baking pan in one layer. Sprinkle with Parmesan and garlic powder. Cover with remaining spaghetti sauce. Bake for 30 minutes, covered. Uncover pan and place one slice or some grated Mozzarella cheese on each chicken piece. Continue baking, uncovered, for 20 minutes. Mozzarella should be melted.
Melt chocolate in microwave on Medium-high. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Add flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottom with wax paper. Bake at 350° for 30 minutes or until cake springs back when lightly pressed in center; cool. Spread frosting between layers and over top of cake.
Fry chicken breasts in butter. Cut chicken into bite size pieces. Add cream of chicken soup, sour cream and cream of mushroom soup (optional). Pour over cooked spaghetti. Mix and pour in.
Mix well; pat firmly into bottom of deep dish pie pan. (If you want, you can use a Pet-Ritz deep dish pie shell.)
Mix all ingredients together; put into greased muffin tins. Bake at 450° for 15 minutes. Yields 12.
Sift together the first 5 ingredients. Then add the next 4 ingredients. Beat together well. Bake in a greased, floured sheet pan at 350° for 30 minutes, until cake springs back when touched.
Drain pineapple and peaches well. Mix lemon juice and condensed milk. Add fruit. Fold in whipped topping. Pour into graham cracker crust and chill. Yields two 8-inch pies.
Have corn popped and waiting in large baking pan. Place oleo, syrup, brown sugar and salt in large pan over medium heat and bring to boil. Cook until this mixture reaches the hard ball stage. Immediately add the baking soda to this hot mixture. This will cause the syrup to foam up towards the top of the pan. Place this syrup mixture over the waiting popcorn, making sure that all kernels are coated. Place the coated popcorn in a preheated oven and stir every 15 minutes for 45 minutes. Cool and enjoy.
Mix all ingredients together with a spoon. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 50 - 60 minutes. Do not overbake.
Thaw potatoes 1/2 hour. Add all of ingredients. Bake in covered pan at 350° for 1 hour. Remove cover and bake 15 minutes longer.
Simmer carrots and celery, separately, until tender. Drain. Melt margarine. Add wine, sugar and carrots; simmer until carrots are coated with sauce. Add celery and other ingredients, adding enough dill weed to give attractive appearance. Hold on warm until served.
Mix the condensed milk, lemon juice and sugar together. Whip the cream very firm and add to the juice mixture. Line a 9 x 13-inch cake pan with 2/3 of the angel food cake pieces. Cover with a layer of the filling. Add rest of the cake pieces and cover with remaining filling. Sprinkle with crushed graham crackers or toasted sliced almonds. Refrigerate 10 to 12 hours or overnight. Cut in squares and serve plain or with a dollop of whipped cream.
Mix brown sugar, melted butter and 1 teaspoon cinnamon. Mix apples and blueberries with mixture. Coat apples. Pour into 9 x 13-inch pan. Put bread on top. Mix eggs, vanilla, milk and rest of cinnamon. Pour on top and soak bread; let sit 4 to 24 hours. Cover with aluminum foil. Bake at 375° for 40 minutes. Uncover and bake 5 minutes. Let stand for 5 minutes. Delicious!
Over low flame, saute mushrooms and onion in butter until soft; drain, if necessary. Add salt to taste. Combine parsley and sour cream; add mushrooms and onion. Chill several hours or overnight. Trim crust from bread; cut into 3 strips or into quarters. Spread with mushroom mixture; dust with paprika. Bake at 350° for 15 minutes. Makes 3 to 4 dozen appetizers.
Mix in a small saucepan. Pour over biscuits in Bundt pan. Bake at 350° for 45 minutes. Cool for 30 minutes. Turn out onto plate. Cut in slices or pick out pieces as you wish.
Place beef cubes in single layer in large, ovenproof casserole. Spread soup over cubes. Distribute sliced onions over soup/beef mixture. Pour sherry over top. Cover and cook for 2 hours at 325°. Stir and then cook for at least 1 more hour or until meat tests fork-tender. Serve over rice or noodles.
Scrub potatoes. Dry and pierce with a fork. Bake at 425° for 55 to 65 minutes. Saute bacon in a large skillet until brown. Cool and crumble.
Mix first three ingredients. Pour into buttered pan (9 x 13-inch). Press down firm. Then mix next three ingredients and pour over top of cake mix mixture. Bake at 350° for 40 minutes.
Blend soup, mayonnaise and lemon in a 2-quart casserole. Stir in chicken and vegetables. Spread evenly in casserole dish. Then sprinkle with cheese, parsley flakes and corn flakes. Bake at 350° for 45 minutes.
Grind cheese and pimentos, using the liquid. Mix together with the salad dressing. Store in jars or containers in refrigerator and it will keep for several weeks. Makes 2 quarts.
Wash beans and remove debris. In large 7 to 8-quart pot, cover beans with water and 2 tablespoons salt. Soak overnight. Next morning drain. Add 2 quarts water and ham hocks. Bring to a boil. Cover and simmer for 2 1/2 to 3 hours. Remove ham hocks. Remove meat from bones. Shred meat and add back into pot of beans. Add onions, garlic, pepper rings, tomatoes, tomato sauce, sugar, Worcestershire sauce and bay leaves. Simmer 30 minutes more. Add rest of spices. Simmer 30 minutes more. Add ham packet included in bag of beans about 1 or 2 minutes before cooking is complete. Remove bay leaves. Serves 12 to 14.
Prepare hot roll mix. Form into a ball. Roll out bread dough flat. Spread sauce over dough. Add the pepperoni, pepper, mushrooms and cheese. Roll tight like a jelly roll. Set in warm place for 1/2 hour. Bake at 375° for 35 to 40 minutes.
Sift and measure and then set aside the flour, baking soda and salt. Mix eggs, vanilla and sugar plus honey. Add 1 cup shortening. Add alternately with flour mixture the buttermilk and then add Raisin Bran cereal.
Mix all ingredients together, place in casserole dish and cook at 350° for 30 minutes.
Layer everything in greased pan. Melt butter and pour over bread crumbs; grate cheese and sprinkle on top. Bake at 350° for 40 minutes.