HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients. Bring to a boil. Pour over uncooked meat and let set (as little as 30 minutes or as long as all day). Use remaining sauce with meat after it's cooked! I recommend using this sauce with pork tenderloin.
Remove flavor packets from Ramen noodles. Crush noodles and place with almonds on cookie sheet. Spray lightly with cooking spray and broil until lightly brown. Combine slaw mix, noodles and almonds. Mix oil, vinegar, sugar and flavor packets from noodles together. Pour dressing over slaw before serving.
Lay patty on sheet of aluminum foil. Sprinkle garlic powder to taste. Add potatoes, onions and peppers. Add margarine last. Seal foil over top. Place on cookie tray. Bake for 45 minutes to 1 hour at 375°.
Mix meat and egg(s). Add onions, parsley, mint, oregano, garlic, olive oil, rice and 1/4 cup water. Season with salt and pepper. If using fresh grape leaves, soak in hot water 5 minutes to soften. If using canned/bottled grape leaves, rinse in warm water. Place spoonful of meat mixture on leaf (shiny side down) and roll, folding ends as you go to seal. Line large cooking pot with a layer of plain leaves. Layer dolmathes neatly in pot, add broth and enough water to cover. Place a heavy pot on top inside the pot to keep dolmathes in place. Cover and simmer 45 minutes.
Beat eggs, add flour and water. Beat again. Pour into hot, greased skillet. Cook on medium temperature. When partially set, add pepperoni and cheese. Turn and cook until brown.
Have butcher cut ribs into 1-inch lengths. Mix with flour, soy and red soy. Heat 1 tablespoon peanut oil in pan and add garlic and ginger. Brown ribs. Add vinegar, water, salt and sugar. Allow to cook over low flame for an hour. Garnish with pineapple, cut into small pieces.
Cook chopped broccoli according to package directions; drain. Combine with corn, egg, 1/2 cup cracker crumbs, onion flakes, 2 tablespoons margarine, salt and pepper in a bowl; mix well. Pour into 1-quart baking dish. Mix 1/2 cup cracker crumbs and 1 tablespoon margarine in small bowl. Sprinkle over casserole. Bake at 350° for 35 minutes or until bubbly.
Mix first five ingredients together. Mix rest of ingredients together. Butter a 9 x 12-inch dish. Pour apple mixture into dish. Sprinkle oatmeal mixture over apples. Bake at 350° for 30 to 45 minutes. Serve warm with ice cream.
Mix dry ingredients in large bowl. Cut in shortening until mixture is "mealy." Beat eggs and vanilla. Knead until dough is soft enough to roll into balls the size of walnuts. Place on greased cookie sheets. Mash flat. Bake at 375° until cookies start to brown. The secret is not to overcook these.
Mix flour, soda and salt. Cream butter. Add sugars gradually, beating thoroughly. Beat in egg. Add flour mixture gradually, mixing until blended. Mix in coconut, vanilla and nuts (if desired). Drop from teaspoon onto ungreased baking sheet. Bake at 375° until cookies just begin to brown.
Mix soft cheese and margarine. Add red pepper. Add flour, one cup at a time until the dough begins to pull away from the bowl. (Add flour until it pulls away but is still soft.) Shape into balls (size of a quarter) and place a pecan half on top. Bake at 350° (preheated) for about 20 minutes until crisp. If you have a pastry press, use the piece that will make straws or flat sticks.
Soak beans in water overnight. Drain and put all ingredients in slow cooker. Add 1 cup water and stir to blend. Cover and cook on low for 10 to 12 hours. Can also spice it up with a few cloves of garlic, 1/2 tsp powdered ginger and a good dash of Worcestershire sauce.
In a 2-quart saucepan, melt margarine. Add cut up onions and brown, stirring constantly. Add flour; stir until flour is brown, also. Gradually add water until well blended. Let cook on low about 5 minutes. While soup is cooking, place thick slices of French bread in soup bowls. Top with grated cheese and pour soup over it.
Shake sugar, spice, flour and apples in a sack. Arrange in a pie crust. Combine butter, brown sugar, flour and pinch of salt to make crumb topping. Sprinkle on apple mixture. Bake in a sealed brown paper sack (do not use recycled sack) for 1 hour. Bake at 425°.
Peel and cut carrots into diagonal slices. Place in a 2 qt. pan with orange juice, olive oil, salt and sugar. Add a dash of ginger. Cover and heat to boiling, then reduce heat to medium low. Cook until tender- about 35 minutes. Add grapes. Cook 5 minutes longer. Serves 4.
Pat sugar generously and firmly over ham slice. Gently pour 7-Up over sugar and ham and into the pan. Bake in 350° oven; baste with sugar and 7-Up from bottom of pan often. Tastes like real country ham.
In one bowl, mix sour cream, sauce, lemon juice and garlic powder. In second bowl, mix stuffing ingredients. Coat chicken breast in sour cream. Mix and then roll in bread stuffing. Put in casserole dish. Lay chicken side by side. Pour melted butter evenly over top. Bake at 350° for 45 minutes to 1 hour.
Slip skins from grapes; reserve skins. In medium saucepan over high heat, heat grape pulp to boiling, stirring occasionally; reduce heat to low and simmer 5 minutes, stirring. Press pulp through sieve into medium bowl to remove seeds. Add grape skins, sugar, tapioca and lemon juice; mix well. Let stand while preparing pastry.
In a large bowl, blend soup into mayo until smooth. Add onion, then milk. Season heavily because rice is bland and so is seafood. When well seasoned, combine with other ingredients except paprika and almonds. Check seasonings; add a few tablespoons milk if mixture seems dry. It should be moist. Turn into a large shallow buttered casserole. Sprinkle with paprika. Scatter almonds generously over top. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Freezes well. Serves 10.
Cook cake according to package directions in 9x13-inch baking pan. Let cake cool for 5 minutes. Mix cream of coconut & sweetened condensed milk together. Pour over cake. Let cake cool completely. Use cool whip for icing. Sprinkle with as much coconut as desired.
Early in the day, in large bowl, blend eggs, sugar, milk, salt and lemon juice. Then, with mixer at high speed, beat until mixture holds soft peaks, about 15 to 20 minutes. Start heating oven at 350°. Using low speed, gradually beat flour into egg mixture, then pour batter into 10-inch tube pan which has been rinsed with cold water. Bake 45 minutes or until surface springs back when lightly pressed with finger. Turn cake pan upside-down over neck of bottle and cool cake, then remove it from pan. Place on cake stand; sprinkle with sifted confectioners sugar. Garnish with whole berries. Or serve with a fresh or frozen fruit or with canned fruit: perhaps, three small cans of different fruits, served as one, with some of the juice.
Mix all ingredients and store in glass jar. Use approximately 1 heaping teaspoonful per cup. Add hot water just like instant coffee.
Mix all fruit in a large bowl. In a small bowl, put pudding, milk and orange juice. Beat 2 minutes. Add sour cream. Blend into fruit. Cover and chill.
Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350° for 2 to 3 minutes until golden brown or saute in a frying pan with a little oil for 5 minutes on each side.
Slice walnuts; shred zucchini to get 1 1/2 cups full. Blend in bowl. Add oil, sugar, eggs, vanilla, soda, cinnamon, salt and baking powder, blend 15 seconds. Add flour. Stir in nuts and zucchini by hand into mixture. Use a 9 x 5-inch loaf pan.
Cut bacon in small pieces; cook and drain. Brown chicken in bacon grease and set aside. Brown onions. Drain excess fat. Mix dry ingredients and add to pan. Slowly stir in flour, followed by beer and vinegar. Cook on High for 5 minutes, until thickened. Return chicken to Pyrex dish. Pour onions and bacon over top; cover and bake at 350° for 1 hour or until tender.
Cream together sour cream and cream cheese. Add the drained green chilies, chopped jalapenos and peanuts. Spread on tortillas. Roll up and chill. Cut into bite size pieces.
Mix grated potatoes, milk, salt and spices. Cream butter and sugar; add well beaten eggs. Blend first and second mixtures. Pour into greased baking dish. Bake at 350° for about 1 1/2 hours to 1 3/4 hours. Stir 2 or 3 times during baking.
Cream butter and sugar until fluffy. Add well beaten eggs. Use rotary beater; blend well. Chop nuts and fruits in medium size pieces. Mix with part of flour. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add flavoring. Mix well. Add fruit and nuts. Mix well. Pour into greased and paper-lined tube pan. Place into cold oven. Bake at 250° for 3 hours. Cool in pan on cake rack. Just as good second day after baked as it is 3 months after baking. It can be stored in the refrigerator a year or can be frozen indefinitely. May be baked in 2 loaf pans for 2 hours and 15 minutes.
Sort and wash beans. Put in pan. Add water and salt. Cover and simmer for 3 hours or until soft. Add more water if necessary while cooking. Chop onion. Put in large skillet with butter. Add beans and mash with fork. Sprinkle with grated cheese. Serve.
Brown ground beef. Add onion, celery, green pepper, soup, water and rice. Place in casserole. Bake, uncovered, at 350° for 1 hour. Put chow mein noodles on top and bake 15 minutes more. (Cornflakes or Special K may be used as the topping.)
Turkey: Thaw turkey. Rub with salt. Unwrap liver and gizzard; place back inside turkey to bake. Dip a white cloth in cup of melted oleo; wrap around turkey. Cover with heavy wide foil. Place in roaster on a rack. Keep about 1-inch of water in bottom. Bake according to instructions with turkey. Remove foil and cloth, saving broth from inside foil and add 2 cans chicken broth and 4 bouillon cubes. Set broth aside for dressing and giblet gravy. Remove bone from turkey and arrange meat on platter.
Mix dry ingredients together and set aside. Cream sugar with butter. Add egg, orange rind and pumpkin. Mix well. Stir in dry ingredients. (Add nuts and raisins for a more traditional flavor. Our family prefers them with chocolate chips!) Drop by teaspoon onto a greased cookie sheet and bake 8 to 10 minutes at 375°.
Stir together first 4 ingredients in a 1 1/2-quart casserole. Microwave 4 minutes and stir. Microwave 3 to 4 minutes more. Stir in margarine and vanilla; microwave 1 to 2 minutes. Stir in baking soda. Pour on lightly greased cookie sheet and cool for 30 minutes. Break and eat or store.
Preheat oven to 325°. In a large saucepan, over low heat, melt margarine. Remove from heat; add peanut butter, sweetened condensed milk, vanilla and salt. Mix well. Stir in oats and raisins., Spread evenly into a greased 13 x 9-inch pan. Bake for 15 to 20 minutes or until golden brown. Cool thoroughly. Cut into bars. Makes about 24 bars.
Heat oven to 375°. Mix butter, flour and cashews. Press in bottom of baking pan, 13 x 9 x 2-inch. Bake until light brown, about 15 minutes. Cool.
Mix flour, shortening and salt well by hand. Add egg white, water and vinegar. Mix thoroughly until you can knead it in your mixing pan. This will make 3 single crusts and will keep in refrigerator. Wrap in plastic wrap, then aluminum foil. Pinch off enough for 1 pie shell. Rewrap until needed.
Sprinkle nuts over bottom of buttered 8-inch square dish. In 1 1/2-quart casserole, place brown sugar, butter and water. Microwave on 100% power 5 to 6 minutes, until thick. Stir once during cooking. Quickly spread mixture over chopped nuts. Sprinkle chocolate bits. Cover dish so heat melts chocolate. Let stand 5 minutes. Spread chocolate evenly over top. Refrigerate to set. Turn out of dish and break into pieces to serve. Yields 1 pound.
Melt chocolate bar and mix in 1/2 cup peanut butter. Take the remaining cup of peanut butter and melt in a Pyrex cup set in water in a pot. Use paper muffin cups. Put 1 tablespoon of chocolate first and let it set. Then, add 1 tablespoon of peanut butter and let it set. Cover with chocolate.
Mix all ingredients well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. While cake is hot, put on marshmallow cream. Add rest of frosting.
Place the clams and juice in blender or food processor. Blend clams until just minced (they should not be pureed). Pour minced clams into bowl; add pepper, evaporated milk, pancake mix and egg. Mix well. Heat frying pan to 375° and grease lightly. For each fritter, scoop out 1 tablespoon of mixture into hot pan. When brown, turn and brown other side. Keep greasing pan as needed.
Spray baking dish with oil. Place apples and water in pan. Combine remaining ingredients and place on top of the apples. Bake in 350° oven for 1 to 1 1/4 hours.
Cut cabbage head into large bowl. Cut onion and pepper on top. Do not stir. Sprinkle sugar over mixture. Boil remaining ingredients and pour over mixture. Let stand, covered, in refrigerator overnight. Stir before serving.
Combine graham crackers and 2 sticks of butter. Press into 8 x 8-inch square pan. Combine sugar, eggs, vanilla and 2 sticks of butter; beat for 10 minutes. Pour over graham crackers. Press bananas, cut lengthwise, into the pudding. Pour the drained pineapple on top of bananas. Cover with Cool Whip. Arrange cherries and walnuts on top and chill at least 4 hours. Store in the refrigerator.
Sift flour, sugar, baking powder, soda and salt. Cut in shortening. Combine juice and rind with egg. Pour into dry ingredients. Fold in nuts and cranberries. Spoon in greased 9 x 5 x 3-inch pan. Bake at 350° for 1 hour.
Mix tuna, pineapple, celery and walnuts. Mix together mayonnaise, curry powder and parsley. Add to tuna and chill. Serve on lettuce leaf.
Mix flour, sugar, salt and baking powder together; beat egg yolks until lemon colored. Add milk and melted shortening. Pour slowly into dry ingredients and beat until smooth. Fold in well beaten egg whites. Bake in hot waffle iron or skillet. Makes 6 waffles.
Peel potatoes and cut in half length wise then slice as thin as possible. Add all ingredients and cook in the oven at 375° in a casserole dish or in a heavy boiler on stove top. Cook until potatoes are tender.
Sprinkle the chicken with lemon juice, then the garlic, oregano and pepper. Let marinate 10 minutes. Place the chicken in a baking dish that has been coated with the cooking spray. Bake at 350, 15-20 minutes until well done and lightly brown. Do not overcook.
Cook sugar and milk until it forms a soft ball in water. Add chopped dates and beat until thick. Add pecans and/or coconut. Have a tea towel, which has been soaked in cold water. Wring out. Spread mixture on towel, then roll mixture in towel into approximately 1-inch rope. When cool, slice.
Cream butter, margarine and sugar. Add eggs one at a time until fluffy. Add 1 cup of flour and then a small amount of 7-UP. Add 1 cup flour and then some more 7-UP. Repeat again. Mix well. Bake at 325 degrees for 45 minutes.
Beat eggs; add sugar, flour and milk. Beat until smooth. Add grated sweet potatoes. Mix thoroughly. Pour into buttered baking dish. Dot butter on top. Bake in moderate oven approximately 45 minutes.
In large bowl, combine yams and peaches. Blend cranberry sauce with reserved syrup from yams. Drizzle over yams and peaches. Add nuts; gently toss to mix well. Spoon mixture evenly into 9 x 13-inch baking dish. Bake uncovered at 350° for 25 to 30 minutes or microwave uncovered on High for 10 to 15 minutes.
Heat oven to 325°. Grease and flour bottom of 9 x 5-inch or 8 x 4-inch pan. In large bowl, blend all ingredients. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake at 325° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Make 4 miniature loaves using 5 x 2 1/2 x 1 1/2-inch pans or soup cans. Bake 35 to 40 minutes.
Make pudding by directions and add whipped cream. Stir until consistent. Place 1 layer of cookies in bottom of serving dish, layer with pudding mixture, then bananas. Do 3 layers and cool in refrigerator 6 hours.
Split and butter buns. Heat oven to 350°. Mix all ingredients together except for hamburger buns. Fill the buns with tuna mixture. Wrap each bun in a square of foil. Bake 20 minutes at 350°. Serve with usual condiments for hamburgers, ketchup, mustard, relish, etc. Serves 6.
Stir soup with onion, cheese, macaroni and beef. Fold in eggs. Place in a buttered 1 1/2-quart baking dish. Refrigerate for 3 to 4 hours or overnight. Bake uncovered at 350° for 1 hour.
Shred the cabbage and onion very fine. Mix mayonnaise and cottage cheese. Add salt and pepper to taste. Toss and refrigerate.
Mix together Eagle Brand milk and Cool Whip. Fold in remaining ingredients. Chill.
Saute onion in margarine until tender. Add remaining ingredients and pour into baking dish. Arrange onion rings on top and bake at 350° until hot and bubbly.
Mix ingredients. Bake in moderate oven at 350° for 40 minutes. Place in unbaked pie shell.
Sprinkle gelatin over 1/4 cup milk to soften. Scald rest of milk over medium heat. Combine sugar, cornstarch and salt in 3-quart saucepan. Gradually add scalded milk. Cook over medium heat and stir constantly, about 10 minutes until mixture is thickened. Remove from heat. Stir some of mixture into egg yolks and pour back into pan. Cook 5 minutes more. Stir constantly. Remove from heat and mix in gelatin, margarine and vanilla. Put in foil-lined pie pans. Freeze. Remove from pan when frozen and prepare to store.
Rub the surface of the roast with salt and pepper. Brown in butter or margarine on all sides. Add the water, tomato juice, chopped onions and sliced garlic. Simmer for 1 1/2 hours. Mix the remaining ingredients. Add to the meat and simmer for 2 hours.
Coat pecans and raisins with flour. Mix all together and bake in a greased and floured tube pan for 1 hour and 30 minutes.
Mix cake mix according to package directions. Bake in greased 9 x 13-inch pan for 12 minutes. Beat cream cheese at high speed; add 2 cups milk gradually at low speed. Sprinkle in instant vanilla pudding mix and beat until thick. Spread on cold cake. Drain pineapple and spread on pudding. Cover with Cool Whip and sprinkle with chopped nuts and cherries. Refrigerate at least 6 hours overnight. Torte can be frozen for months.
Mash potatoes with salt, milk and butter. Combine tomato juice, salt, peppers, egg, bread crumbs, onions and mustard. Add ground beef or turkey and mix well. Put mixture into a 9 x 13-inch pan. Press in well. Bake at 400° for 35 minutes. Drain off grease. Cover with mashed potatoes. Bake additional 20 minutes.
Put first 4 ingredients in large pan and cook to soft ball stage. Scrape from bottom frequently. (It will be dark brown in color.) Beat in pan for few minutes and add nuts and vanilla. Beat until you can drop on wax paper. If it seems to be getting hard too fast, put the pan in another pan of hot water.
Have butter and cheese at room temperature. Blend them together with fingertips. Add flour gradually, blend in well. Add garlic salt and Tabasco and mix well. Break off small bits and flatten in palm of hand, using just enough to wrap completely around an olive. Place on cookie sheet and bake at 375° for about 15 minutes.
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. If pie crust edges start to burn, cover with foil until filling is done. Cool.
Butter a 9 x 12-inch baking dish. Put half of bread in dish. Cover with all of the cream cheese and bacon. Place remaining bread on top. Beat the eggs. Add the milk and maple syrup. Pour over bread mixture and refrigerate overnight. Place in preheated oven and bake for 1 hour at 350°.
In a small bowl, blend cornstarch into soy sauce; stir in orange juice; set aside. Preheat skillet over high heat. Add cooking oil. Stir-fry lean meat or fish until almost cooked. Add vegetables. Cook until tender-crisp. Stir in cornstarch mixture; add in fruit. Serve over rice or noodles.
Heat 1 teaspoon oil in large pan at medium heat. Add garlic (saute 30 seconds). Add mushrooms (saute 3 minutes). Remove from heat. Stir in parsley, raisins, bread crumbs and Parmesan. Lay scaloppine flat. Spread about 1/3 cup stuffing over each scaloppine. Roll up and secure with toothpick. Wipe skillet. Saute rolls in remaining oil in skillet for 5 minutes until brown. Add broth and carrot and simmer 15 minutes. Remove rolls to plate (keep warm). Remove picks. Stir tomatoes into skillet. Boil rapidly 5 minutes until slightly thickened. Add rolls. Heat through.
Cut chicken into strips of equal size (may be flattened if necessary). Sprinkle with Creole seasoning; set aside for 15 to 30 minutes. Saute chicken quickly in margarine for approximately 5 to 10 minutes in fairly hot skillet. Add pepper strips; stir-fry over high heat until tender-crisp. Quickly add soy sauce. Serve with rice or noodles, cooked in chicken broth. Serves 2 to 4.
Layer all ingredients except sour cream. Cover. Cook at 325° for 2 hours (300° for 2 1/2 hours). Remove from oven and stir in sour cream. Serve over noodles or rice.
Place croutons in 9 x 12-inch baking pan. Cover with cheese, then sausage. Mix eggs, milk and mustard separately, then pour over cheese and sausage. Let it stand overnight or all day in the refrigerator. Bake 1 hour and 15 minutes at 350°. Serve while hot!
Mix sugar and margarine together until smooth. Add well beaten eggs, flour, salt, syrup, milk and flavoring and mix well. Add nuts and pour into 9-inch unbaked pie shell. Bake at 375° for 45 to 50 minutes.
In skillet, cook beef, onion and celery until beef is brown and onion is tender; drain off excess fat. Stir in tomato sauce, water, quick cooking rolled oats, salt, Worcestershire sauce, chili powder, pepper and hot pepper sauce. Simmer uncovered until mixture is of desired consistency, about 30 minutes. Spoon about 1/4 cup meat mixture into each bun. Makes 14 to 16 sandwiches.
Preheat oven to 350°. Cut biscuits into fourths and place in pan. Sprinkle with sugar and cinnamon. Melt margarine and brown sugar together. Stir and pour over biscuits. Add nuts, if desired. Bake for 25 to 30 minutes. Unmold.
Preheat oven to 425°. Bake shell 8 minutes. Remove from oven. Reduce heat to 350°.
Combine and press mixture onto bottom and sides of 9 inch pie pan. Bake at 350° for 8 minutes. Cool.
In small bowl, mix together tomato sauce, basil, sugar, oregano and garlic powder. Grease heavy skillet (iron skillet) and spread bread dough in bottom and slightly up the sides. Sprinkle with cooked meat and mushrooms. Spread tomato sauce mixture over the top. Sprinkle 2 cups (8 ounces) shredded Mozzarella cheese and 1/3 cup grated Parmesan cheese. Bake at medium-high heat until golden brown, approximately 40 to 50 minutes. Let pizza set 10 minutes. Sliced olives may be added to pizza the last 15 minutes of cooking, if desired.
Mix well and store in a covered container. Put 2 heaping teaspoonfuls in cup and pour in boiling water.
Brown pie shell 10-15 minutes. Put tomatoes, onions and crumbled bacon in shell. Mix mayonnaise and cheese and spread over pie. Bake 30 minutes at 350 degrees.
Steam eggplant slices until tender (50 minutes in a steamer or 8 minutes in microwave). Chop and measure other ingredients and set aside.
Cream cheese and eggs should be room temperature. Flour should be sifted. Cream together butter and cream cheese. Add sugar and cream. Add eggs 1 at a time. Mix in flour about half cup at a time. Add vanilla flavoring and mix. Grease and flour Bundt cake pan. Bake at 325° for 1 hour and 25 minutes or until cake tester comes out clean.
Preheat oven to 375°. In large mixing bowl, cream together the butter or margarine and brown sugar. Beat in egg, water and vanilla. Stir in graham cracker crumbs, flour, salt, soda, oats and nuts. Mix well. Drop by teaspoonfuls onto greased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Store tightly covered.
Cream butter; add sugar, beating until light and fluffy. Add eggs and the rest of ingredients. Chill 1 to 2 hours. Shape in balls; roll in sugar. Bake at 350° for 10 to 15 minutes.