HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg, milk and oil. Mix dry ingredients and add to egg mixture. Beat together. Cook on hot griddle or frypan.
Peel potatoes and dice. Put all in pan and boil until done, or put in a crock-pot on low and cook all day long. Cut your sausage in pieces.
Boil the lentils in 1 pint (2 cups) water until soft (about 25 minutes). Fry sliced onion and chopped garlic; add spices. Stir about 2 minutes. Add cooked lentils and washed and coarsely chopped spinach. Stir well. Simmer 10 to 15 minutes. Add salt and lemon juice.
Mix catsup and soda in electric skillet. Add chicken. Cover and cook at simmer 45 minutes to 1 hour. (Turn chicken once during cooking.) Messy but wonderful.
Cook potatoes, onion and garlic in hot oil until potatoes are transparent (not tender), stirring occasionally. Add chicken soup, tomatoes and seasonings. Cover. Simmer until potatoes are tender, about 25 minutes. Add cream. Heat and serve at once. Serves 4.
Grind all vegetables in a food chopper; add salt. Let stand overnight and drain. Blend together all other ingredients. Add vegetables and let boil for 3 minutes. Fill jars and seal.
Beat egg; blend in brown sugar. Combine flour, soda and salt. Blend gradually into egg mixture with oil. Stir in vanilla extract and chopped peanuts. Use	a teaspoon to drop onto lightly oiled or greased baking pan. Bake at 375° for 8 to 10 minutes until done. Yields 30 appetizers.
Combine the first 4 ingredients and press flat in a large bread pan. Heat the remaining 4 ingredients in a saucepan, stirring to blend. Bake at 350° for 1 hour and 15 minutes.
Heat margarine in 13 x 9 x 2-inch pan. After melted, add sugar. Spoon pineapple over brown sugar. Spread evenly. Prepare cake mix as directed. Pour over pineapple. Bake at 350° for 35 to 40 minutes. Cool 10 minutes. Invert onto serving platter. Cool completely. Serve with whipped cream.
Spread each bread slice lightly with mustard and 1/2 teaspoon dressing. Place 1 tablespoon sauerkraut on each; top with beef and cheese slices. Place on cookie sheet. Bake at 400° for 8 minutes or until cheese melts. Can be made ahead and chilled until time to heat and serve.
Cook together sugar and vinegar until sugar is dissolved. Add remaining ingredients and cool. Store in refrigerator. Shake well before using on tossed salads.
Line a large cookie sheet with foil. Spray foil with baking spray. Lay crackers in a single layer to cover foil, crackers touching. In a saucepan, bring butter and brown sugar to a boil for 3 minutes, stirring constantly. Pour mixture evenly over crackers, spreading to cover them all. Bake at 400° for 5 to 7 minutes, being careful not to let sugar mixture burn. Remove from oven and let stand about 3 minutes. Sprinkle chocolate chips evenly over candy and, as they melt, spread over entire area with a spatula. Refrigerate 30 to 60 minutes. Break into pieces to serve. Yield: about 1 1/2 pounds candy.
Mix apples, sugar, nuts, eggs, oil and vanilla. Sift dry ingredients and add to batter. Mix well. Lightly grease 9 x 13-inch pan. Pour in batter. Bake at 350° for 50 to 60 minutes. Punch holes in warm cake. Frost with juice of 1/2 lemon, mixed with powdered sugar.
In a small bowl, blend cheese, egg and cornstarch at high speed. Take mixture by teaspoons, turn into balls, coat with crumbs and deep-fry until golden brown in fat heated to 350°. Remove and drain on absorbent paper. Serve immediately.
Combine crabmeat with all ingredients except bread crumbs and butter. Shape 4 patties and coat with bread crumbs. In large skillet, melt butter. Add crab cakes and brown on both sides.
Mix well and beat for 5 minutes. Makes 10 thin layers. Grease and flour bottom of pans or spray with Pam. Measure same amount of batter into each pan. Bake at 350° until done (about 10 minutes).
Rinse chicken under running cold water; drain and pat dry with paper towel. Season lightly with salt and pepper. Combine crumbs and herbs. Brush all sides of chicken with oil; then roll each piece in crumb mixture until coated on all sides. Spread honey mixture on each piece of chicken and roll into a ball. Make a cup of foil to hold each piece of chicken. Place in baking dish. Pour wine over each piece of chicken. Then generously cover top of chicken with more honey sauce, about 1 1/2 tablespoons for each piece. Place in 375° oven and bake, uncovered, for 45 minutes or until golden brown.
In small bowl stir all ingredients until blended. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes 1 1/2 cups.
Mix first six ingredients. Pour into casserole, then top with the crackers mixed with margarine. Bake at 350° for 30 minutes.
Mix sausage, biscuit mix, and self-rising flour. Set aside. Slice green chilies and wrap them around the cheese cubes. Pat sausage mix around this and roll to resemble egg shape. Roll in Shake 'n Bake and bake at 375° for 15 to 20 minutes. Serve hot.
Mix cake mix, vanilla pudding, eggs, vegetable oil and oranges together. Bake at 350° for 30 minutes.
Cook sugar, butter and Milnot on medium heat. Let boil for 5 minutes (from start of boil). Remove from heat. Add marshmallows, peanut butter and vanilla; mix well. Pour into buttered 9 x 13-inch pan.
Cut chicken into 1-inch chunks. Heat oil in large black skillet. Saute chicken quickly. Push aside. Add vegetables and saute quickly. Combine ginger, sugar, salt, soy sauce, bouillon, cornstarch and water and add to chicken and vegetable mixture. Cook until thickens. Add cashews. Serve over boiled rice and add Chinese noodles for topping. Serves 4 to 6.
Heat olive oil in a large skillet or wok over medium heat. Add snow peas, onions and red pepper. Stir-fry for 2 minutes. Add shrimp. Stir-fry for 2 minutes or until shrimp turn pink. Add mushrooms and cook until tender and most of liquid evaporates. Add soy sauce. Serve over rice.
Wrap each chicken breast with 2 ham slices. Wrap bacon strip around each one. Place rolled chicken breasts in greased casserole. Sprinkle mushrooms on top. Mix soup and sour cream; pour over chicken bundles and mushrooms. Cover and bake at 275° for about 3 hours. Easy, but tastes like a gourmet dish! Makes 4 servings.
Heat oven to 400°. Grease 12 medium-sized muffin cups. In bowl, blend with fork the egg, sugar, milk and Bisquick. Beat hard 30 seconds. The batter will be lumpy. Fill muffin cups 2/3 full. Stir together brown sugar and 1 1/2 teaspoons cinnamon. With a teaspoon, sprinkle cinnamon and sugar mixture over muffin tops. Bake about 15 minutes, until golden brown. Serve hot. (Good with butter.)
Cook milk, sugar and and salt until comes to soft ball stage. Add butter to syrup. Pour hot syrup over other ingredients; let it sit 6 to 8 hours after it is put in large pan. Wrap and store in can.
Bake at 325° for 1 hour for 4-inch pan, 45 minutes for 2-inch pan.
In covered blender container, blend all ingredients until smooth. Refrigerate at least 6 hours or overnight. Serve with additional chopped vegetables. Makes 4 cups or 4 servings.
Mix pudding as directed on package, using 3 cups of cold milk. Fold in whipping cream. Line bottom of 9 x 13 x 2-inch pan with graham crackers. Top with 1/3 pudding mix. Continue, making 3 layers. End with graham crackers. Glaze with recipe following. Place in fridge several hours or overnight.
Preheat oven to 350°. Lightly coat a loaf pan with margarine or butter, then dust with flour. Mix sugar and applesauce in a bowl. Combine dry ingredients and add to applesauce mixture. Add carrots, vanilla, and nuts. Beat in eggs, one at a time. Mix well. Pour into pan and bake for 50 minutes. Serve with soups, hearty salads, and stews!
Mix sherbets and stir until mushy. Add quarts of 7-up and Squirt and stir. This makes a delicate green foamy punch. Serves 50.
One of those mixers (you put it in the dough to mix all the stuff.) When the dough is soft, take a handful of dough and make a round ball. Put on cookie pan. Bake at 375° for 15 minutes.
Mix vanilla pudding according to box directions. Use both boxes as if just preparing one box. Add sour cream and Cool Whip to pudding mix. Layer wafers, then bananas in glass dish. Pour pudding mixture over layers. Chill for 3 to 4 hours or overnight. Serve cold.
Combine cream cheese and sweetened condensed milk with electric mixer. Fold in balance of ingredients. Let set at least 6 hours.
Cut the broccoli into small pieces. Break the bacon into pieces and chop onion. Add bacon, onion and cheese together. Then mix up dressing and stir into broccoli mixture.
Empty half of cake mix into 7 x 12-inch loaf pan. Spread filling over mix without stirring. Sprinkle remaining mix over the filling. Pour water over all. Drizzle butter over the water. Sprinkle with cinnamon (optional). Bake at 350° for 45 minutes. Serve with Cool Whip.
Brown sausage, onion, pepper and celery; drain. In large bowl, combine sausage, rice and season packet, soup, broth and mushrooms. Pour into lightly greased 9 x 13 baker. Top with almonds. Bake at 350° for 50 to 60 minutes.
In an 8 x 8-inch square pan, melt butter. Add graham cracker crumbs and mix. Spread evenly over the bottom of the tin. Sprinkle semi-sweet chocolate bits evenly over graham cracker base. Follow with coconut and walnuts. Then drizzle one can sweetened condensed milk over top, evenly. With a fork, distribute this by going through once.
Grease 8 x 10-inch roasting pan with butter. Place dried beef on bottom of pan. Wrap chicken breast around block of cheese. Wrap bacon around chicken and put a toothpick through it. Mix soup, 1/2 can water and sour cream. Pour over chicken. Cover tight with foil. Bake at 300° for 2 to 2 1/2 hours.
Layer chopped peanuts, marshmallows, bananas and Miracle Whip. Then add layers again until all are used. Be sure to add ground peanuts on top layer of salad. Refrigerate.
Mix in order. Bake at 300° for 40 to 45 minutes.
Beat eggs, adding sugar gradually until smooth. Add cooled, melted margarine to egg mixture. Dough will be sticky enough to drop by the spoonful. Heat pizzelle pan well. Bake 15 seconds approximately. Quickly remove from heat and place flat.
Preheat oven to 350° (180° C). Rub the pork loin with oil. Season by sprinkling salt, pepper, paprika and cinnamon over the roast. Place on a rack in roasting pan. Bake 2 hours. While loin is roasting, fry bacon in a large skillet. Remove; set aside. Drain all the bacon fat; reserve 1/4 cup. Place cabbage in skillet; saute 3 minutes in reserved bacon fat. Add the caraway seed, sugar, bacon and sherry. Cover and simmer 15 minutes or until tender. Place on serving platter. Slice roast and serve on cabbage. Garnish with sprigs of parsley and thin celery strips or French-cut green beans. Serves 8.
Brown meat and drain. Add rice and drain. In oblong dish, layer cabbage and meat mixture. Pour tomato soup and water over top. Bake, covered, at 350° for about 1 or 1 1/2 hours. Just before done, sprinkle cheese on top to melt.
Melt chocolate 2 or 3 minutes in microwave. Pour over the rest of the ingredients and stir well to coat. Turkey roaster works well.
Add all or enough flour to egg yolks and sour cream to make soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out very thin. Cut into diamond shapes. Make slit in center and pull one end through slit. Deep fry until light brown. Drain and sprinkle with powdered sugar.
In large skillet, heat corn oil over medium heat. Add chicken, onion, garlic and basil; stir frequently. Cook until chicken turns white. Add zucchini and carrots; stir frequently. Stir in wine, parsley and red pepper (if you like). Simmer for 2 to 3 minutes, until vegetables are tender-crisp. Add the packet of chicken broth, dissolved in 1 cup warm water. Place cooked spaghetti in large platter, top with sauce and sprinkle with cheese. Toss together and serve. Makes about 4 servings.
Put the 7 cups of flour in mixing bowl; make a well in flour. Add 2 cups warm water, oil, salt and 1/2 cup sugar. Mix yeast, 1 tablespoon sugar and 1/2 cup warm water until dissolved; add to the other mixture and mix well. If too sticky, add 1/2 cup flour. Mix and knead well.
Combine all ingredients. Put in greased, covered casserole dish. Bake at 400° for 20 minutes or until done.
In a large bowl, combine dry ingredients. Mix well. Blend in shortening until texture of corn meal. Keep in 10-cup sealed container. Store in cool place. Keeps 10 to 12 weeks.
Brown roast or brisket in 2 tablespoons of oil in a large Dutch oven. Season roast generously over the top with salt, pepper, garlic powder, rosemary and oregano. Pour chicken broth over the seasoned meat. Cover and bake in a slow oven at 300°, basting frequently, until very tender, about 4 to 5 hours.
Combine powdered sugar, cream cheese, margarine and vanilla. Beat all together and spread on cake. Roll up and chill.
In blender, combine orange juice, lemon juice and strawberries and ice and sugar. Blend until smooth. Pour into 4 (10 ounce) glasses. Fill slowly with soda. Top with a scoop of ice cream. Garnish with strawberries, if desired.
Boil sweet potatoes for 20 to 25 minutes. Cool, peel and slice them into a 13 x 9 x 2-inch baking pan. Preheat oven to 350°. Combine cranberry sauce, sherry, brown sugar and nutmeg in saucepan. Add water to cornstarch and mix well. Add to saucepan; bring to a boil and cook over low heat for 5 minutes. Stir in butter until melted. Pour sauce over potatoes and bake uncovered for 25 minutes. Serves 8 people.
Preheat oven to 350°. Drain artichokes and arrange in a 9 x 13-inch casserole. Spread chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Toss bread cubes in melted butter and pour over cheese. Bake for 25 minutes. Serve over rice. Serves 4 to 6.
Combine jello with hot water. Add sugar, vinegar, mustard seed, celery seed and salt. Mix vegetables and gelatin. Pour 1/2 cup salad oil over all. Mix. Chill for 1 hour or more. Keeps well.
Preheat oven to 375°. Drain peaches, saving 1/3 cup of syrup. Put peaches and syrup in a 1-quart casserole. Mix flour, sugar and egg, making a crumbly mixture. Sprinkle mixture over peaches and drizzle melted margarine over the top. Bake for 45 minutes until top is brown.
Saute onions in butter. Mix in flour when onions are browned. Meanwhile, combine and heat beef broth, bay leaf and pepper. Add onions and cook for 30 minutes.
Cut stew beef into smallish pieces, having trimmed fat from meat. Use small new potatoes, unpeeled or cut peeled potatoes into golf ball sized pieces. Use small onions or quarter 2 large ones. Peel and cut carrots into 2-inch chunks. Layer, without mixing together, the beef, potatoes, onions and carrots. Add peas and tomato soup. Use a 3-quart casserole. Cover and bake at 250° for 5 hours. Uncover 10 minutes. Add wine. Stir and serve.
Brown hamburger, onions and celery. Add salt and pepper. Put in roaster and add mushroom soup and chicken soup, Worcestershire sauce and soy sauce, rice and water. Bake 1 1/2 hours at 350° to 375°, uncovered. Add more water, if necessary, during baking time, and stir several times. Add chow mein noodles on top the last 15 minutes.
Melt butter and flour together, then add corn, whipping cream, salt and pepper. Put in casserole dish and bake 30 minutes at 350°. Stir 2 or 3 times while baking.
Combine all ingredients in blender container. Cover and process on high speed until smooth. Makes 1 serving.
In a 9 x 13-inch baking dish, place lemon, salt, rosemary, oregano and red pepper. Put shrimp over this and sprinkle lightly with salt and heavy with pepper. In a saucepan over medium heat, melt butter and shortening. Add barbecue spice and garlic. Pour over shrimp and bake in a 400° oven for 20 to 30 minutes, depending on size of shrimp. Serve with French bread. Bread dipped in juice is great. Serve with green salad.
Mix cream cheese and butter together. Add powdered sugar and vanilla. Mix until smooth. Frost cool cake.
Mix the sugar and cut rhubarb. Separate the eggs. Add a dash of salt to beaten egg yolks and add to the rhubarb. Stir well. Beat the egg whites and gradually add the 2 tablespoons of sugar. Egg whites should be stiff. Fold into rhubarb mixture. Pour into prepared pie crust. Bake at 400° for 20 minutes. Turn heat down to 300° for 30 minutes.
Mix all ingredients, using only 1 package of wafer meat which has been chopped. Spoon onto a plate in a mound or make a log. Slice remaining meat in squares and cover mound or log. Needs to be made a day or several hours before serving.
In a large mixing bowl, cream together sugar, butter and eggs until light and fluffy. Sift together flour, soda and salt; add to creamed mixture with the buttermilk. Beat until blended. Stir in nuts, cherries and vanilla. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 55 to 60 minutes. Remove from pan; cool.
Brown hamburger and onion. Cook macaroni. Mix with hamburger and soups. Add salt, pepper and garlic salt. Bake for 1 hour at 350°. Serves 4 to 6 people.
Mix dry ingredients in a thin dish. Wash tomatoes and slice to desired thickness. Dip tomatoes in the eggs, then in flour mixture. Fry in hot shortening until brown. Drain on paper towel. Ready to eat.
Mix well all ingredients. Drop on cookie sheet. Bake at 375° for 8 to 10 minutes.
Defrost loaves 2 minutes in microwave. Roll each one out in the largest, flattest rectangle possible. Brush with melted butter; leave 1/2 inch along long edge unbuttered. Sprinkle with cinnamon/sugar. Roll up and seal (long tube shape). Cut each into 14 pieces. Place on roasting pan which has been sprinkled with lots of pecan pieces. Leave space to rise (7 pieces x 4 pieces).
Fry bacon; let drain. Combine all other ingredients in a 9 x 10-inch baking dish. Crumble bacon up and add to ingredients. Bake at 325° for 35 minutes. Serves 6 to 8.
In a bowl, combine the carrots, soup and cheese. Transfer to a greased 1 1/2 quart baking dish. Bake uncovered at 350 degrees for 10 minutes; stir. Toss bread crumbs and butter; sprinkle over the top. Bake 10 to 15 minutes longer or until carrots are tender and mixture is bubbly. Makes 4 to 6 servings.
Spread in bottom of a 9 x 13-inch pan the chopped nuts and coconut. Pour the prepared cake mix with the cream cheese and powdered sugar. Pour over the above. Bake about 45 minutes at 325°.
Drain pears; reserve juice. Place pear juice in a saucepan and bring to a boil; then add gelatin and stir until dissolved. Refrigerate mixture until partially set. Blend pears and cream cheese into mixture; add lemon juice, whipping cream and gelatin mixture. Blend well. Pour in mold and refrigerate until firm. Top with Cool Whip.
Put all ingredients into saucepan. Heat until oleo is dissolved. Mix ingredients; brush on pork chops. Broil over medium charcoal fire.
Drain mushrooms, reserving 1/4 cup of liquid. Put mushrooms with beans in a heavy pot and add oil, onion, mushroom liquid, salt and sugar. Turn heat low and cook until tender. Add cream. Heat well and serve.
Put all ingredients except peanut butter and vanilla in heavy saucepan, boil for 3 minutes. Remove from heat. Add peanut butter and vanilla. Pour into a 9 x 9-inch or 8 x 9-inch pan. Cool before cutting.
Cut up cucumbers in rings. Cut up onions in rings. Cut up peppers and garlic. Add salt and cover with ice and let stand for 3 hours. Then rinse good with cold water. Mix all ingredients together and add cucumbers and bring to a rolling boil. Put in jars quickly. Do not overcook!
Unroll rolls and spread on large Pam sprayed cookie sheet. Pinch together into a single piece and bake 10 minutes at 350° or until light brown on top. Combine cream cheese, mayonnaise and dressing and beat together until blended. Add dash of garlic. Spread on top of baked cooled rolls. Sprinkle on carrots, cauliflower, broccoli and green pepper. Then sprinkle cheese on top. Refrigerate overnight.
Melt chips and peanut butter in large bowl in microwave. When melted, mix in noodles. Take out by tablespoonfuls and put on wax paper to dry.
Boil the carrots in salted water about 15 to 20 minutes or until tender. Drain. Peel the carrots but leave them whole. Keep warm. In skillet, melt the butter. Add the flour and cook for 2 to 3 minutes, stirring. Gradually blend in the cream, whisking continually. Stir a little of the cream mixture into the egg yolk. Add egg yolk to creme mixture, stirring well. Cook 2 to 3 minutes more. Add oregano and salt to taste. Place carrots in a serving dish. Pour into sauce. Sprinkle with parsley.
Preheat oven to 400°. Clean shrimp; drain well on paper towels. Melt butter in a 13 x 9 x 2-inch baking dish in oven. Add salt, garlic and 1 tablespoon parsley; mix well. Arrange shrimp in single layer in baking dish. Bake, uncovered, for 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice and remaining parsley. Bake for 8 to 10 minutes, or just until tender. Arrange shrimp on heated serving platter. Pour garlic butter over all. Serve over rice.
Grate cheese. Add to sausage and Bisquick. Mix well. Roll into small balls or patties. Bake at 325° to 350° for 20 to 25 minutes.
Heat oven to 400°. Grease 9 x 1 1/4-inch pie plate. Heat water and margarine to rolling boil. Stir in flour and salt. Stir vigorously over low heat until mixture forms a ball, about 30 seconds. Remove from heat; cool 10 minutes. Beat in eggs all at once. Continue to beat until smooth. Spread dough evenly in pie plate, building up edge slightly. Bake until puffed and dry in center, 45 to 60 minutes. Cool. Just before serving, fill with ham salad or tuna filling. Cut into wedges.
Wash fruit and put in bottom of 9 x 9-inch pan. Mix all the remaining ingredients and put over top of fruit.
Mix together and sprinkle over batter. Add remaining batter and bake at 350° for 50 minutes or until done. After baking, glaze cake with powdered sugar and milk mixture.
Remove excess fat from breasts. Put in lidded bowl. Add enough salad dressing to cover chicken. Marinate for 2 to 6 hours or overnight in refrigerator. Grill over hot charcoal for 5 minutes each side.
Combine all ingredients in 2-quart slow cooker. Cover. Cook on high setting 30 minutes. Reduce to low setting. Cook 5 to 6 hours or until vegetables are tender. Remove bay leaf. Makes 6 (1 cup) servings.
Bake chocolate cake; let stand, covered, overnight. Crumble cake and shake Kahlua over it. Let soak in. Place 1/2 Kahlua cake in a trifle bowl. Spread 1/2 chocolate pudding on top of cake. Spread 1/2 of whipped heavy cream on top of pudding and sprinkle with 1/2 of Heath bars. Repeat layering again cake, pudding, heavy cream and Heath bars.
In large bowl, combine cauliflower, peas, celery and onion. Mix mayonnaise, Ranch mix and milk and pour over vegetables. Better if made a day ahead.
Brown meat in oil. Add celery, onions and pepper. Cook until tender, but not brown; then add soup. Cook macaroni and drain. Add to meat along with other ingredients. Bake 1 hour on 300°. Makes 1 large or 2 small casseroles.
Heat oven to 350°. Prepare and bake cake mix as directed on package for two 9-inch round cake layers, adding 2/3 cup of the coconut to batter. Mix jam and 1 cup coconut. Spread between cake layers. Frost top and sides of cake with whipped topping. Press remaining coconut on top and sides. Store in refrigerator. Serves 12.
In a 9 x 13-inch cake pan, dump in undrained pineapple and cherry pie filling. Smooth out to fill pan. Next, spread dry cake mix over pineapple-cherry mixture. Sprinkle nuts on next. Dot with 1 to 2 sticks oleo. Bake at 350° for 50 to 60 minutes, until brown.
Heat oven to 325°. Grease a round pan, 8 x 1 1/2-inches or a pie plate, 8 x 1 1/4-inches, with shortening. Mix granulated sugar, margarine, vanilla, salt, eggs and flour in a medium bowl with spoon; stir in nuts. Pour into pan. Bake 25 minutes or until toothpick inserted in middle comes out clean. Immediately prick holes in pie with toothpick; spread fudge sauce over top. Cool completely. Beat whipping cream and powdered sugar in a small bowl until stiff; spread over fudge sauce. Drizzle with additional fudge sauce if you like. Store pie in refrigerator. Makes 6 to 8 servings.