HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak bulghur in water to cover for 1 hour. Squeeze dry by pressing between palms. In a large salad bowl, combine bulghur, green onions, parsley, mint and tomatoes; mix well. Stir in lemon juice, oil, salt and pepper; mix well. Serve with large lettuce leaves to use as scoops.
Mix ingredients, except cabbage, and bring to a boil. Remove from heat and allow to cool. When cool, pour over grated cabbage and mix well.
Beat egg yolks. Beat in sugar, salt, cornstarch and butter gradually. Pour in milk and blend. Cook over boiling water, stirring constantly, until thick. Add coconut and cool. Add flavoring and nutmeg and pour into shell. Cover with meringue and bake 15 to 20 minutes in 300° oven.
Sprinkle meat with salt and pepper. Place in crock-pot. Combine remaining ingredients and pour over meat. Cover and cook on low 8 to 10 hours. Remove meat. If desired, thicken sauce to serve with meat.
Cream margarine and Crisco together. Add sugar, then add flour alternating with an egg, until all flour and eggs have been added. Add lemon extract and gradually fold in 7-Up. Pour in lightly greased tube pan and bake at 350° for about 1 hour. Do not open oven while baking. Cool in pan for 3 minutes.
Bake cornbread and crumble into mixing bowl. Saute onion in margarine. Add onion and remaining ingredients to crumbled cornbread. Mix well; pour into buttered or oiled casserole dish. Bake at 350° until set and browned around edges. Top with cheese after taking out of oven, if desired.
Prepare stuffing according to package directions. Combine meat and milk; divide into 5 patties. On waxed paper, pat each patty to approximately a 6-inch circle. May need a little flour to aid in this process. Place a portion of stuffing in center of each patty and proceed to draw meat over the stuffing, creating a bundle. Place bundles in casserole dish. Combine soup, Worcestershire sauce and 1 soup can water. Pour over bundles and bake at 350° for 1 hour. Uncover and bake for 30 minutes.
Heat shoyu and water. When hot, add sugar, stirring until dissolved. Add garlic, ginger and chicken; cook over medium heat until chicken is tender, about 45 minutes. Stir occasionally so chicken browns evenly.
In a 12-inch skillet, cook onion and garlic in butter or margarine until onion is tender, but not brown. Stir in potatoes, carrots, water, bouillon granules, sugar and caraway seed. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until vegetables are tender. Place sauerkraut and Polish sausages atop vegetables. Cover; cook 15 minutes more or until sausages are heated through. Stir flour into sour cream; stir into the sausage-kraut mixture and heat through. Season to taste with salt and pepper. Garnish with parsley. Makes 5 servings.
Break cauliflower into medium size pieces; par boil (about 2 minutes). Take out of boiling water; run cold water over cauliflower. Let excess water drain off. Mix in a bowl Parmesan cheese and cracker crumbs. Roll cauliflower in mixture. Melt butter in frypan and cook on low until golden brown.
Saute turkey and beef in oil until browned. Drain well. Add onion. Add tomato paste, water, basil, oregano, salt, pepper and sugar. Simmer for 30 minutes. Boil manicotti shells in salt water for 30 minutes; drain and wash with cold water. Dry.
Cook meat reserving broth. Cook rice according to directions. Cook onions in butter until tender. Remove from heat and stir in flour. Drain mushrooms, saving liquid. Add to chicken broth to make 1 1/2 cups. Gradually stir into flour mixture. Add cream and stir until thick. Add rice, mushrooms, cut up meat, pimento, parsley, salt and pepper. Put into a 2-quart dish. Sprinkle with almonds. Bake 30 minutes at 350°.
Mix flour, baking powder and nutmeg together; set aside. Mix milk and lemon flavoring; set aside. Cream butter until fluffy and add 3 eggs. Alternate milk mix and flour mix to butter mixture until soft dough. Make it thick enough to work with.
In a 4-quart microwavable casserole, combine beef, 2 cups water, onion soup mix, mushrooms, paprika and caraway seed. Cover with lid. Cook in microwave at High for 10 minutes and at Low for 55 to 60 minutes. Stir twice. To complete: blend cornstarch with remaining 1/4 cup water until smooth. Stir into dish. Cook, uncovered, at Low for 3 minutes or until thickened. Yield: 6 to 8 servings.
Combine ingredients in blender. Run on high until smooth and well blended. Makes 2 1/4 cups.
Brown ground beef with onion. Roll up tortillas with ground beef. Lay in pan. Mix the remaining ingredients together and pour on top of tortillas. Bake at 350° until bubbly.
Cook and drain spinach. Beat whole eggs until fluffy. Combine all ingredients except crackers and margarine. Pour spinach mixture into greased 7 1/2 x 12-inch casserole dish. Mix cracker crumbs in melted butter. Sprinkle on top of spinach mixture. Bake at 350° for 40 to 50 minutes. Watch it disappear!!
Cut each chicken breast half crosswise into 2 pieces and place in shallow dish with onion. Mix vinegar, 3 tablespoons olive oil, 1 3/4 teaspoons salt, garlic, herbs, paprika, pepper and pepper sauce in small jar. Cover and shake to blend. Pour over chicken. Refrigerate 2 hours or longer, spooning marinade over chicken occasionally. Drain well and save marinade.
Place separated cabbage leaves in about 3 inches of water in covered Dutch oven; steam for 15 minutes or until soft and pliable. Remove and cool enough to handle. Mix all other ingredients, except sauce, in a bowl and mix well.
Brown chicken breasts (which have been shaken in a bag with flour, salt and pepper) in margarine slowly until golden brown. While browning, add onion. Take out chicken and place in one layer in a 9 x 13-inch pan. Put sliced fresh mushrooms in chicken pan and brown, then scatter over chicken. Put 2 cans cream of celery soup in first pan with 1 can milk and 1/4 cup Worcestershire sauce. Cook until chicken and mushroom flavor is absorbed.
Mix sugar, cocoa, milk and margarine. Bring to rolling boil. Boil for 1 1/2 minutes. Remove from heat and add rest of ingredients. Drop by teaspoon on waxed paper. Makes a large number of cookies. Store in refrigerator for freshness.
Combine lettuce, bacon and mayonnaise together. Place on top of Triscuits, topping off with tomatoes.
Cook the ingredients on medium. After the relish begins to boil, cook for 20 minutes. Put into sterilized jars and seal.
Brown chicken in oil; remove. Add onion and pepper to oil; stir-fry for one minute. Return chicken to pan. Add broccoli, carrots, water chestnuts and Chinese vegetables. Cover and let simmer until vegetables are tender, but not mushy. Add dash of garlic. Mix soy sauce and cornstarch; add to vegetable mixture and stir to coat vegetables. Serve over rice or Chinese noodles. Serves 6.
Saute onion in butter in a saucepan. Add remaining ingredients and simmer together 10 minutes, covered. (May be frozen.)
Combine all ingredients. Bake in a 350° oven in a greased 1 1/2-quart casserole for 50 minutes. Makes 8 servings.
Heat oven to 350°. Grease bottom of rectangular pan, 13 x 9 x 2-inch. Heat 1/2 cup of the chocolate chips and the margarine in heavy 1-quart saucepan over low heat, stirring occasionally, until melted. Mix baking mix, sugar, vanilla and eggs. Stir in chocolate mixture. Spread in pan. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares. Makes 30 bars.
Combine jello, Cool Whip and cottage cheese. Add well drained fruit. You may decorate the top with a few of the orange segments, cherries and nuts. Chill for about an hour.
Put applesauce in bowl; add sugar, spices and oleo. Cook raisins until puffy; drain. Sift flour and soda together; add to other ingredients. Put in a regular bread pan (8 1/2 x 5-inch); bake in slow oven (325°) for 45 minutes or until a toothpick comes out clean. Ice with plain confectioners sugar icing.
Combine the first 7 ingredients. Cook on medium heat until apples are tender. Pour into greased 9 x 13 x 2-inch pan.
In a small bowl mix the apple pie filling, brown sugar and cinnamon; stir in nuts. Spread half the mixture in pie crust. Chill remaining mixture. Pour milk and half and half into small mixing bowl. Add vanilla pie filling mix. Beat with wire whisk until well blended, about one minute. Fold in whipped topping. Spoon over apple mixture in pie crust. Freeze for one hour or chill three hours before serving. Garnish with reserved apple mixture and additional whipped topping, if desired. This pie is good without letting it thaw completely.
Cream sugar, butter, margarine and eggs. Add milk. Blend well, then add flour and baking powder. Mix well and then add vanilla and coconut. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Cook potatoes until tender. Drain. When cool to touch, peel and cut into chunks. Cook bacon until crisp. Drain on paper towels and crumble. Measure bacon fat and add oil to make 1/2 cup and return to pan. Slice scallion and cook in fat until softened. Add vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to boil and cook 1 minute. Immediately pour the entire contents of pan over potatoes and toss to coat. Add crumbled bacon. Add salt and pepper to taste. Serves 4 to 6.
Mix all together. Pour into graham cracker crust. Chill 1 hour before serving.
Cover peas with 2 quarts cold water and soak overnight or simmer gently for 2 minutes. Then soak 1 hour. Add ham bone, onion and seasonings. Bring to boil. Cover, reduce heat and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone. Cut off meat and dice. Return meat to soup, add vegetables. Cook slowly, uncovered, 30 to 40 minutes. Salt to taste. Serves 6 to 8.
Spread 1 container of crescent rolls on a flat pan. Bake according to directions until barely brown. Fry sausage and drain well. Blend cream cheese in with sausage. Spread cream cheese and sausage mixture over crescent rolls. Lay second container of crescent rolls on top. Bake at 350° until golden brown. Cut into small squares.
Mix together onion and grated potatoes. Grate potatoes with cheese grater. Heat skillet until hot. Add butter. Immediately add potatoes and onion in pancake shape. Brown. Serve hot with syrup.
Cream together shortening, eggs, cocoa, vanilla and sugar. Add milk alternately with sifted dry ingredients, mixing after each addition until smooth. Drop by tablespoons onto ungreased baking sheets. Bake in a 350° oven for 7 to 8 minutes.
Cream shortening and sugar. Add beaten eggs. Stir soda into applesauce. Reserve 1 cup flour to dredge fruit and nuts. Sift the remaining dry ingredients. Add to the creamed mixture alternately with applesauce. Add nuts, fruit and preserves. Mix thoroughly. Bake in a greased and floured tube pan at 300° for 3 hours. Cool. Put in closed container and lay apples slices on top or place a small glass of wine in middle of cake for moisture.
Boil, cut and drain the spinach and add it to the clear soup. Broil the mochi. Place the mochi and several slices of kamaboko and some spinach into the bottom of bowls. Pour the clear, hot soup (over all) into each bowl and serve.
Preheat oven to 375°. Cook sausage; crumble and drain. Line pie crust with cheese. Add sausage and cover with remaining cheese. Mix eggs, salt, pepper and milk. Pour over cheese and sausage. Bake 25 to 30 minutes.
Sift together dry ingredients. Add other ingredients. Mix with electric mixer 3 minutes at medium speed. Bake in greased and floured pans at 350° for 35 minutes or until done. Cool 10 minutes. Remove from pans. Cool entirely before adding cream cheese frosting or serve hot from oven without frosting.
Mix all together with tap water until desired mixture. Pat into desired pones and place in greased pan or spider. Cook in oven for 45 minutes at 450°. Pour off excess grease and brown top with oven on broil (until desired brownness).
Heat oven to 350°. Mix shortening, sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin tins 2/3 full. Bake 20 to 25 minutes. Mix sugar and cinnamon. After baking, roll in melted margarine and then in cinnamon-sugar.
Layer ingredients in order listed. Top with black olives and/or chopped tomatoes, if desired. Serve with chips.
Add the sugar and vinegar to the mayonnaise. Stir until smooth. Pour over cucumbers and onions. Refrigerate. The longer they sit, the better they are.
Brown bacon until crisp; brown hamburger and onion together. Drain excess grease. Mix all and bake 1 1/2 hours in a 300° oven.
Mix and pour over 3 1/2 to 5 pound pre-browned ribs in baking dish.
Mix ingredients well. Grease tube or bundt pan. Add mixture to pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost.
Mix softened cream cheese, sugar and vanilla. Add eggs. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours. Spread with cherry pie filling. Makes 8 servings.
Mix bread crumbs, cracker crumbs and butter and spread half of the mixture in a large shallow pan (a large pie pan works well). Arrange oysters in two layers on the crumbs, add remaining ingredients and top with the rest of the crumbs. Bake in hot (400°) oven for 30 minutes. Serves 6. Great for holiday dinners.
Cook first 3 ingredients in skillet until meat is lightly browned and onion is tender; stir in next 4 ingredients. Cover, simmer for about 10 minutes. Spoon off excess fat. Remove from heat. Add cheeses, heat and stir until cream cheese is melted and well combined. Keep warm and serve with cracker.
Beat eggs and sugar until light; add vanilla. Sift flour and baking powder together, add to egg and sugar mixture. Finally add milk and butter which has been heated to boiling. Pour into greased and floured 9x13 pan. Bake at 350° for 30 minutes.
Mix softened cream cheese and peppermint extract. Gradually add powdered sugar; knead until no longer sticky. Divide into portions. Knead in food colors of your choice. Shape into 3/4-inch balls. Roll balls in powdered sugar. Flatten balls with a fork. Let dry at room temperature. Store loosely covered in refrigerator. Great gift item and fun for kids!
Mix together and form into 1-inch balls. Melt paraffin and chocolate bits over low heat and keep it over heat. Dip balls on a fork. Put on wax paper. Keep in tin in the refrigerator.
Mix together. Place in 9 x 13-inch baking dish. Bake about 45 minutes at 350°. Serves about 8.
Soften gelatin in cold water. Dissolve sugar in pineapple syrup over low heat; add gelatin. Stir and let cool slightly. Add pineapple and cheese. Let cool and add whipped cream.
Cut chicken in small pieces, taking off most of fat. Add all seasonings and onion. Mix with hand and let sit for 15 minutes. Add oil to pot and when hot, add chicken and 3 cups of water. Cover and let cook on medium for 30 minutes. Good with rice.
Bring oleo and water to boil, take off heat and add flour. Mix with spoon until smooth and let cool. Add eggs, 1 at a time, and beat well after each with a spoon. Spread in a greased 9 x 13-inch pan evenly. Bake 30 to 35 minutes at 375° and cool.
Shell and clean shrimp, wash, dry well, and set aside. In 2 tablespoons butter, saute onions, mushrooms and shrimp for 3 minutes. Add tomatoes, salt, pepper and paprika, cover and simmer 5 minutes. Combine cream and flour, make a smooth paste. Stir flour mixture into shrimp mixture, bring to boil. Reduce heat and simmer 1 minute. Add rice and mix. Put into a large casserole. Melt remaining butter, toss with crumbs, sprinkle over casserole. Bake 20 minutes at 350°.
Fry pork and onions in shortening. Stir constantly. Boil egg noodles in salt water; drain. Add to pork and onion mixture. Add remaining ingredients. Turn into baking dish and sprinkle with cheese. Bake in moderate oven for about an hour.
Mix crackers, sugar and pecans. Fold in egg whites, beaten stiff with the cream of tartar, into the cracker mixture. Place in buttered 9 x 15-inch baking dish. Bake 25 minutes at 350°. Cool.
Combine all ingredients in a tea kettle or saucepan and bring to a boil. Reduce heat and simmer as long as desired. Check often and add water as needed.
*"Medium" is hot enough; if you are real brave get a jar of "hot" but don't forget the gallon of water you will need to wash it down.
Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture alternately with buttermilk, mixing thoroughly after each addition. Add nuts; mix. Pour batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 1/2 hours or until done.
Mix well. Right before serving, add 1 1/2 cups Grape-Nuts.
Wash and drain berries. Stir in 1 1/2 cups of the sugar. Pour into heavy saucepan and bring to a full boil. Boil for 5 minutes, stirring with a wooden spoon. Stir gently. Add the other 1 1/2 cups sugar. Stir and bring to a boil again; boil for 15 minutes more. Pour into bowl and let stand 24 hours. Stir occasionally during the 24 hours. At the end of the time period, spoon into small jars and cover with paraffin.
Dissolve jello in 1 1/2 cups of boiling water. Cool. Add remaining ingredients; mix well. Put in large, rectangular dish. Keep refrigerated.
Heat oil in a skillet; add chicken. Cook until browned. Remove chicken. Add soup, water, paprika and pepper; heat to a boil. Stir in rice and broccoli; top with chicken. Season chicken with additional paprika and pepper. Cover; cook over low heat 5 minutes or until done. Serves 4.
After all vegetables are prepared and meat and cheese cut, line bowl with fresh, cleaned cabbage leaves. Add all ingredients. Cover with creamy buttermilk salad dressing or whatever you prefer.
Mix all ingredients and pour into unbaked pie shell. Bake for 1 hour at 300°.
In a 2-quart saucepan over medium heat in 2 tablespoons hot oleo, cook mushrooms and carrots until tender and liquid is absorbed, stirring occasionally. Stir in half and half, remaining oleo, pepper and nutmeg. Heat to simmering; gradually stir in cheese and add peas and chicken. Heat through. Meanwhile, cook noodles according to package directions; drain. In a large serving bowl, gently toss hot noodles with chicken mixture. Serve immediately with additional Parmesan cheese, if desired. Makes 5 servings.
Cook pasta according to directions on package; drain. Brown ground beef along with onion, green pepper, garlic, salt and pepper. Drain off as much fat as possible from meat. Add the cooked meat mixture to the cooked pasta. Add the tomato soup and both cans of chopped tomatoes. (Do not drain the chopped tomatoes.) Mix ingredients together. Heat on low on top of stove until good and hot. Before serving, sprinkle cheese on top. Makes 4 generous servings. Goes well with a salad and hot corn bread.
Open tubes, separate biscuits and cut each one in quarters. Mix cinnamon and 3/4 cup sugar together. Roll biscuit pieces in mixture. Spray a Bundt pan with nonstick oil. Melt the stick of butter. Dump biscuits into Bundt pan. Pour the cup of sugar over top of biscuits and the melted butter over sugar. Bake at 375° for 45 minutes. Cool in pan 5 minutes, then turn onto plate. Servings pull apart (don't cut with knife).
Bring sugar and water to a boil. Stir in peanut butter and cook, stirring, until glossy. Very good for icing for plain cake layers or cupcakes.
Fry bacon until crisp, remove bacon. To bacon fat add; brown sugar, salt, vinegar, dry mustard, garlic powder and onions. Cover and simmer 20 minutes.
Beat eggs, sugar and oil well. Add rest of ingredients. Fold in chopped apples. You can add a cup of nuts, coconut or raisins. Bake in 14 x 10 x 2-inch pan at 350° for about 45 minutes.
Blend cheeses and butter. Stir in olives and chives. Chill for easier handling. Form into ball on serving plate. Chill thoroughly. Just before serving, sprinkle nuts over ball. Trim with parsley, if desired. Serve with crackers.
Soften gelatin in cold water; place over hot water and stir until dissolved. Combine tuna, lemon juice, mayonnaise and onion in small mixer bowl; beat until smooth. Stir in dissolved gelatin, sour cream and capers. Spoon into 3-cup mold and chill 3 to 4 hours before serving. Unmold and garnish with thinly sliced cucumbers and cherry tomatoes. Makes 4 to 5 servings.
Melt the chocolate chips, butterscotch chips and peanut butter. Add the marshmallows and peanuts. Spread in greased 9 x 13-inch pan.
In a saucepan, stir cream of chicken soup. Gradually stir in broth and water (slowly or mixture will be lumpy). Add potatoes. Boil 5 minutes. Add remaining ingredients. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are done. Makes about 8 1/2 cups or 6 servings. Recipe may be doubled. Excellent way to use up leftover odds and ends of frozen vegetables.
Drain, then mash artichoke hearts with a fork. Combine with remaining ingredients. Chill. Before serving, top with red pepper. Serve with crackers or Melba rounds. Yield: 1 cup.
In large Dutch oven, make roux with flour and cooking oil. Cook roux until light brown. Add onions, green peppers, celery and garlic. Saute for 5 to 10 minutes until tender. Using a blender, blend tomatoes with green chili peppers until smooth. Add blended mixture, tomato sauce, chicken broth, salt, black pepper and red pepper to Dutch oven. Simmer uncovered for 45 to 60 minutes or until thick. Stir in fish pieces and simmer for 20 to 30 minutes. Season to taste. Serve over rice.
In a medium saucepan, saute onion and bell pepper in butter until onions are clear. Add alfredo mix and prepare according to package directions, but reduce liquid by 1/2 cup. Season seafood to taste. Add to alfredo mixture when almost done and cover and simmer on low heat for 12 to 15 minutes.
Combine 1/2 cup juice from tomatoes, A.1. sauce and cornstarch. Use a pan approximately 10 x 14 x 2. Place a large sheet of heavy-duty aluminum foil in pan to form a leaf proof bag. Spread center with butter.
Preheat oven to 450°. Partially bake pie shell about 6 minutes. Remove from oven and lower temperature to 325°. In a mixing bowl, combine bacon, mushrooms, cheese, onion, flour, salt and garlic powder. Mix well. Spoon into pie shell. Beat together eggs and milk. Pour over bacon mixture. Bake until knife inserted in center comes out clean, about 50 to 60 minutes. Cool 10 minutes before serving.
Put chocolate and coffee into an enamel saucepan. Set over heat and stir until completely smooth. Remove from heat and stir in egg yolks and the milk. Return to heat and cook, stirring constantly, until the mixture begins to thicken. Add the vanilla, continuing to stir until a simmer is almost reached. Set aside.
Mix well; chill and roll. Cut with favorite cookie cutters. Bake at 375° for 7 to 8 minutes. Frost and decorate as desired.
Cook rigatoni as directed on package; drain. Mix remaining ingredients. Toss with rigatoni. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Toss before serving.
Preheat oven to 350°. Remove crusts from bread. Stack slices of bread and cut diagonally into triangles. Combine melted butter, oil and dill in a bowl. Brush triangles on both sides with the mixture and arrange on baking sheets. Bake just until golden, about 10 minutes. Remove. The toasts can be made 5 to 6 hours ahead. Leave at cool room temperature, covered loosely with foil.
Saute the onion and green pepper in skillet until tender. Add tomato sauce, Tabasco sauce and chili powder. Simmer 30 minutes. Brown ground beef in skillet, stirring until ground beef is crumbly. Drain. Place 2 to 4 tablespoons of meat and equal amount of shredded cheese in center of each tortilla. Roll up to enclose filling, securing with wooden picks. Pour 1/2 cup of tomato sauce mixture in a 9 x 13-inch baking dish. Arrange tortillas in dish; cover with remaining sauce . Bake at 350° for 30 minutes or microwave on Medium for 10 to 12 minutes. Top with additional cheese.
Place all ingredients in a blender, using the low chopping speed. Stop every few seconds and scrape sides of blender down so that everything is evenly mixed and blended to a smooth consistency. The sauce can be stored in a jar in the refrigerator for several weeks. After it is placed in the jar, add more oil to cover top of sauce.