HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes (skins on) in a 4-quart pan or Dutch oven. Drain, cube and season with salt and pepper (to taste) while still hot. Set aside in colander. Dice and cook bacon in the pan. Remove bacon. Reserve 1/2 cup bacon fat and drain rest from the pan. Dice and saute onion in the bacon fat. Blend in cornstarch. Add vinegar, water and sugar. Cover and cook until thick and glossy. Stir in bacon, paprika and potatoes. Garnish with sliced eggs. Sprinkle generously with celery salt. Serve warm. Great potluck dish or complement to baked ham or sausage.
Put lime over cucumbers and cover with water (do not use an aluminum pan). Soak overnight. Next day, rinse and soak in clear water. Change water 4 times. Boil vinegar, sugar and spices (in cheesecloth or tea ball) until sugar is dissolved, then cut off. Drain cucumbers and add to vinegar mixture. Soak overnight. Next day, bring to a boil and pack in sterilized jars.
Marinate chicken wings with ingredients for at least 1 hour. Bake at 350° for 1 hour.
Blend dry ingredients in bowl until well mixed. Combine oil, eggs, water and pumpkin and beat until well blended. Add dry ingredients slowly and beat well. Stir in pecans that have been dusted with flour and pour batter into greased loaf pans. Bake in preheated oven at 350° for 1 hour and 15 minutes for large loaves or 60 to 65 minutes for small loaves. Cool 10 minutes before removing from pans and continue cooling on wire racks. Wrap in foil and keep in refrigerator or freeze. Yield: 2 large loaves (9 x 5 x 3-inch) or 3 small loaves (8 x 4 x 2-inch).
Slice squash into 3/8-inch thick slices. In a large pan, cook squash and onion in salted boiling water for 5 to 10 minutes or until crisp-tender. In a large bowl, mix soup, sour cream and carrots. Fold in squash (drained). Toss stuffing mix with melted butter and spread 1/2 on bottom of a 12 x 7 x 2-inch baking dish. Spoon squash mixture on top of this and sprinkle rest of stuffing mix on top. Bake at 350° for 25 to 30 minutes.
Mix first 4 ingredients. Add egg and flavoring to ice water, then mix all ingredients together and roll out.
Soak 2 cups washed bean mix overnight. Drain; combine beans and next 5 ingredients. Bring to boil. Simmer 1 to 1 1/2 hours or until tender. Add remaining ingredients; simmer 30 minutes.
Dissolve jello in cottage cheese. Combine all other ingredients. Refrigerate until firm.
Layer vegetables in a colorful way, using a clear bowl. Start with spinach, then sprinkle salt, pepper and sugar. Add layers as you like. Layer 1/2 cup of bacon bits somewhere between layers. End with shredded cheese. Cover with Miracle Whip; spread to edges of salad. Sprinkle the other bacon bits over top. Cover with clear wrap tightly. Refrigerate several hours or overnight.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture into greased 9 x 13-inch cake pan. Bake 10 minutes. Mix pie filling and cinnamon. Pour over crust. Blend sour cream and egg. Pour over apples. Bake 25 minutes. Do not overbake. Delicious!
Cream sugar, Crisco and margarine together. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Add flavorings. Place in a cold oven and bake at 350° for 1 hour and 15 minutes. Use a 10-inch tube pan.
Mix bananas, pears and marshmallows and grapes. Add enough mayonnaise to milk to thoroughly moisten.
Mix cheese, onion, horseradish and Worcestershire sauce. Spread on ham slices. Lay a stem of asparagus across ham and roll. Chill. Cut into 4 lengths.
Heat oven to 425°. Prepare pastry for 9-inch one-crust pie as directed on package*. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper.
Cook spaghetti in salted water according to package directions. Drain and rinse lightly in cool water; drain again. In large bowl place spaghetti and the rest of the ingredients except oil and toss gently. Heat oil in 10-inch non-stick frying pan. When oil is hot, place mixture in pan. Shake pan occasionally so pizza does not stick. Lower heat and cover for 7 to 8 minutes. Slide pizza onto flat plate and flip pan over top of pizza, so the other side will cook. Cook an additional 10 minutes until nicely firm and set. Makes 4 servings. This is also great as a side dish.
Preheat oven to 350°. Cream butter and sugar. Add eggs one at a time. Add flour to which baking powder and salt has been added. Add vanilla and nuts; mix well. Pour into a greased 8 x 2-inch pan and bake for about 30 minutes. Cut into squares while warm. You can sprinkle lightly with powdered sugar.
Wash cucumbers and slice as thin as possible. Chop onions and peppers. Combine with cucumbers and salt. Add cracked ice. Let stand 3 to 4 hours; drain. Combine vinegar, sugar and spices in a large preserving kettle. Bring to a boil. Add drained cucumbers; heat thoroughly, but do not boil. Pack while hot into sterilized jars and seal.
Break bread into pieces. Use essence from giblets to mix. Grind giblets, oysters and onion together. Cut celery in small pieces. Place on baking dish. Moisten top with essence and bake at 350° for 45 minutes or until browned.
Cream butter in large bowl with mixer. Add sugar and beat until light and fluffy. Sift in flour. Add vanilla and beat until smooth. Stir in walnuts. Form into balls the size of a quarter. Place on greased baking sheet. Bake 25 to 30 minutes. When done, roll in confectioners sugar. Store in airtight container. Yield: 60 to 65 pieces.
In a 5 to 6 quart pan (non-stick if possible), combine onions, garlic and one cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables begin to brown, 10 to 15 minutes. To deglaze, stir in 3 tablespoons water to release browned bits. Cook, uncovered, until liquid evaporates and moisture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Lightly brown the sausage, pour off and discard the grease. Add sausage and 1/2 cup more water to mixture. Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes. Add remaining 4 cups broth. Stir to loosen browned bits. Then add wine, tomatoes (and their liquid), basil, sugar, bell pepper, zucchini and pasta. Cover and bring to a boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes. Serve hot, with parsley, salt and pepper to taste. If made ahead, let cool, cover and chill until next day. Reheat to simmering. Serves 6.
Brown ground meat. Layer meat, greenbeans, corn, meat, greenbeans, corn until gone.
Brown beef in butter; mix all ingredients except mushrooms in Dutch oven. Bake, covered, at 325° for 2 hours. Add mushrooms last 15 minutes. Serve over noodles.
Mix mustard and currant jelly over low heat. Slice smoky links into bite-size pieces. Add to mustard/jelly mixture and heat thoroughly. If desired, transfer mixture to chafing dish (or for larger quantities, use crock-pot).
Place apples in baking dish. Mix all other ingredients together and pour over apples. Bake at 350° for 45 to 60 minutes, until apples are done and crust browned. Serve for breakfast topped with CASHEW-RICE MILK.
Boil potatoes, peel and cube. Mix potatoes, green pepper, onion, pimentos, parsley, salt, pepper, bread and cheese in a greased casserole dish. Cover with enough milk to moisten. Melt butter and mix with cornflake crumbs and sprinkle on top. Bake at 350° for 45 minutes.
Saute garlic and onion in oil until golden brown; stir in drained tomatoes, tomato sauce, salt, basil and oregano. Bring to a boil. Cover and simmer for 10 minutes. Break up tomatoes if still whole.
Cook potatoes well done. Dice potatoes. Add celery and onions. Cook sugar, vinegar, eggs and mustard slowly until thick and creamy. Mix with potatoes.
Blend sour cream and brown sugar in small bowl; refrigerate. Place 6 French toast slices in the bottom of a greased 13 x 9-inch baking pan. Layer ham, 1 1/2 cups of cheese and the rest of the French toast. Spread apple filling over top and sprinkle with granola and raisins. Bake at 350° for 25 minutes. Top with remaining cheese and bake another 5 minutes until cheese melts. Serve with sour cream mixture.
Clean and slice vegetables. Mix in desired amounts. Pack in jars (may put hot peppers in bottom of jar if desired). Dissolve vinegar, sugar and water. Pour solution over vegetables, leaving 1/4-inch clear at top. Seal. Water bath 25 minutes. Remove right away.
Use a container with a top. Crunch Oreo cookies in the bottom of container. Spread enough melted butter to cover the cookies. Spread thawed ice cream over cookie crumbs. Put hot fudge in microwave until melted, then cover the ice cream. Crunch more Oreo cookies over the fudge and cover with Cool Whip. Cover the ice cream cake with lid and put in freezer. Leave in freezer 2 to 3 hours, then serve!
Combine fruits in saucepan and cook over medium heat for 5 minutes, stirring. Add lemon juice, 1 1/2 cups sugar and cornstarch and cook, stirring for another 5 minutes. Cool. Combine flour, 1 cup sugar, baking powder and salt in bowl. Cut in 1 cup butter until mixture is crumbly. Beat together the buttermilk, eggs and vanilla. Add to flour mixture. Spread 1/2 of batter in a greased 13 x 9-inch pan. Spread fruit mixture over batter. Spoon rest of batter in small mounds on top of fruit.
Prepare rice according to directions. Brown hamburger meat with chopped onion; drain. Add Ragu sauce and stir in rice. Add Cheddar cheese. Prepare green peppers by cutting off top and seeding. Parboil in lightly salted water for 2 minutes. Drain. Fill peppers with ground meat mixture; sprinkle with Parmesan cheese. Put 1/2 teaspoon catsup on each stuffed pepper. Bake for 30 minutes at 325°.
Cook first four ingredients until thick. Add Jell-O and cool. Pour over strawberries that have been placed in a baked pie shell.
Mash and measure squash; melt butter in hot milk and pour over crumbs. Mix well and add to squash. Add seasoning; beat eggs together and add to mixture. Pour into baking dish. The top may be covered with extra buttered crumbs. Bake at 350° for 20 to 30 minutes.
Put butter in baking dish and melt. Mix 3 cans of soup over stove and add rice. Bake 45 minutes at 350°. Do not use French onion soup.
Saute onion. Add zucchini, broth and seasoning. Bring to a boil. Add Cream of Wheat. Simmer 5 minutes. Puree entire soup and return to heat. Add 1/2 cup sour cream when ready to serve. Garnish with fresh dill. Enjoy!
Beat eggs. Add milk and 1 1/2 cups bread crumbs. Flake crab meat and add other ingredients. Put in buttered baking dish, 8 x 8 x 2-inch. Cover with remaining crumbs. Drizzle with melted butter. Bake at 350° until brown, 30 to 35 minutes. Serves 4 to 6.
Beat egg whites until stiff; set aside. Mix dry ingredients. Add milk and butter. Beat until smooth. Fold in egg whites. Pour 2/3 cup of batter per waffle. Makes delicious pancakes, too!
Heat oven to 350°. Beat eggs, oil, sugar and vanilla together. Add flour; stir until just mixed. Pour into greased baking pan. Bake for 35 to 40 minutes, or until brown.
Stir cranberries with sugar in shallow pan. Cover tightly with foil and bake in 350° oven for 1 hour. Toast walnuts on cookie sheet about 12 minutes; watch very closely. Stir baked cranberries, marmalade, walnuts and lemon juice until well mixed. Chill.
Cream shortening and sugar. Add unbeaten egg and molasses; beat until smooth. Add flour, spices and baking soda to the creamed mixture; mix well. Drop by teaspoon onto greased cookie sheets. Lightly press each cookie with the bottom of a glass that has been dipped in sugar. Bake at 375° for approximately 10 minutes. Watch closely.
Combine jellos with boiling water and let cool slightly. Use a spray (like Pam or Wesson) to wet a 1 1/2-quart ring mold.
Bring to boil; stir to hard ball (260° or about 5 minutes). Remove and stir in soda quickly. Pour over popped corn. Stir well. Bake at 200° for one hour. Stir 2 or 3 times while baking. Turn out of pan or will stick.
Heat oven to 450°. Cut meat into 1-inch pieces. Put meat, carrots and thinly sliced potatoes (cut in quarters) into casserole dish. Mix soups together; mix with meat and vegetables. Cover with lid or foil and bake 50 minutes or until meat and vegetables are tender.
In bowl, combine soup, milk, dill and pepper. Add potatoes and cheese; toss to coat. Spoon into 3-quart oblong baking dish. Bake at 375° for 1 hour or until potatoes are fork-tender. Makes 10 servings.
Melt the Velveeta cheese and butter together. Add the powdered sugar, cocoa and nuts to the melted cheese and butter. Butter a large pan and pour in using buttered hands to spread. Let cool. Cut into squares. Very rich!
Combine all of the ingredients in a blender. Blend on medium speed until creamy. Stir if necessary. If too thin, freeze the mixture in the blender or in cups until thicker. Makes 2 drinks.
Saute onions, garlic and celery in oil in large kettle. Add remaining ingredients. Bring to boil, lower heat and simmer for 1 hour or more.
Shell shrimp. Put one shrimp in each slice of bacon; fasten with a toothpick. Cover each with barbecue sauce. Cook on grill until brown and shrimp are cooked.
Preheat oven to 350°. Cream shortening and sugar. Blend in egg and vanilla. Blend in dry ingredients. Add cherries, coconut and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes. Makes 5 dozen cookies.
Combine sugar, shortening and flour. Add yeast and water together. Add baking soda to buttermilk. Add all liquids to flour mixture. Bake at 425° until brown.
Stir together in a large bowl and pour into 2 baked pie shells. Sprinkle with coconut or nuts, if desired. Put in refrigerator and cool.
Cream sugar and oleo. Add egg. Sift dry ingredients and add alternately with milk. Grease and flour square pan. Bake at 350° for 35 minutes.
Saute ground beef, onion, cumin and green chiles in heavy skillet; drain. Mix remaining ingredients together. Spoon half batter in greased casserole. Place beef mixture over batter; top with remaining batter. Bake at 350° for 45 minutes or until brown.
Mix mayonnaise, pimento, sugar and vinegar. Use hand mixer or use potato masher and mix the cheese until smooth. Add mayonnaise mixture and juice of 1 jar of pimento and cream together to desired texture. May be creamy or chunky. Keep refrigerated. Serves 12.
Preheat oven to 350°. Mix ingredients together in a large bowl. Place in a greased 9 x 13 pan. Sprinkle with onion rings on top. Bake for 1 hour.
Cut crab and lobster into pieces. Combine seafood with next 6 ingredients, 1/2 teaspoon salt, and dash pepper. Spoon into 1-quart casserole or 4 individual baking shells. Combine 1 cup crumbs and melted butter; sprinkle around edge of casserole. Bake, uncovered, at 350° till heated through, 30 to 35 minutes for casserole and 20 to 25 minutes for shells.
Melt butter and baking chocolate and add dash of salt and vanilla. Combine flour, sugar, baking powder and milk. Add melted butter and chocolate mixture to flour and sugar mixture. Spread in a greased 9 x 13-inch pan. Combine cocoa, brown sugar and sugar and spread evenly over batter in pan. Carefully pour 2 cups of boiling water over all. Cook at 350° for 45 minutes. Serve with vanilla ice cream.
Roll out the pastry and line an 8-inch sandwich tin. Spread the jam over the bottom. Melt butter. Stir in egg, sugar, coconut and baking powder.
Combine all ingredients in large bowl; mix well. Pour into casserole dish. Bake at 350° for 30 minutes.
Bake potatoes. Fry sausage and melt cheese. Split the potatoes; top with sausage and cheese. This is an easy filling lunch.
In Pyrex dish, melt butter and then add all other ingredients. Bake at 350° for approximately 1 hour.
Beat egg with mixer. Add next 4 ingredients, one at a time, beating after each addition. Gradually add oil, beating constantly.
Cream together butter and cream cheese. Add powdered sugar. Mix in pudding and milk until blended. Add Cool Whip. In blender, grind Oreo cookies (dirt). Layer in plastic flowerpot (or clear plastic cups) or large bowl, starting with peanuts (rocks), M&M's chocolate candies (charcoal), then add pudding mixture. Repeat once more, ending with dirt on top. Refrigerate.
Preheat oven to 375°. Heat oil in large saucepan (medium-high). Add eggplant, onion and garlic. Cook, stirring 5 minutes. Stir in tomatoes, salt, sugar and basil. Bring to boil; reduce heat to low. Cover and simmer until eggplant is tender, about 20 minutes. Makes 4 3/4 cups. Combine spinach, Ricotta, Mozzarella, egg and nutmeg in a large bowl. Spoon 1/4 cup eggplant sauce in 13 x 9-inch baking dish. Layer with 3 lasagna noodles and 1/2 spinach mixture, 3 noodles and 1 3/4 cups sauce, remaining spinach mixture and noodles. Top with remaining Parmesan cheese. Bake uncovered 30 to 40 minutes until hot. Total fat 12 g. Contains 380 calories per serving (6 servings).
Pour the pie filling into a 9 x 13-inch glass pan. Stir in the lemon juice; mix well. Mix the cake mix with melted butter. (Use more or less butter to make mixture easy to handle like dough, but not sticky.) Use hands, if necessary; make patties and lay on top of blueberry mixture. Make mixture of pecans and walnuts, chopped (use as much as desired). Cover top of cake mixture with nuts and push them gently into cake mixture. Bake at 350° for 45 minutes to 1 hour.
Sift together the flour and baking soda. Blend vanilla, oil, white sugar and brown sugar. Add 2 eggs. Stir in flour mixture, oatmeal, walnuts and chocolate chips. Drop onto greased cookie trays by the spoonful. Bake for 8 minutes at 375°.
Melt Butter in a frying pan over low heat. Add Cheerios, stirring constantly until warm and lightly browned. One of the first things I learned to make as a child. Better than popcorn.
Brown sausage. Place all ingredients in a large pot. Bring to a boil then turn heat down and simmer 1-2 hours.
Brown ground beef and onion; add mushroom soup, Ro-Tel tomatoes and Ranch Style beans. Pour crushed chips in bottom of casserole dish. Pour meat mixture over chips. Top with cheese. Bake in a 350° oven.
Cut squash into circular pieces. Salt and pepper squash. Dip in eggwash and flour, and place in hot vegetable oil. Fry on both sides until golden and crunchy.
Trim crust and cut into cubes, then put 1/2 of the cubes into the bottom of a greased casserole pan. Add sausage, browned and drained. Sprinkle top with 1/2 of the cheese. Add the remainder of bread cubes and rest of cheese. Whip eggs and rest of ingredients. Pour over the layered bread. Cover and store in refrigerator overnight. The next morning, bake at 325° for 1 1/2 hours, uncovered. Serve in casserole dish with fruit and hot biscuits.
Preheat the broiler or grill. Combine all ingredients except the shrimp in a bowl. Add shrimp to coat. Broil or grill (approximately) 2 minutes per side.
Cream butter and sugars; blend in eggs and vanilla. Stir in the rest. Bake at 350° for 20 to 25 minutes in 8 x 8 pan.
Combine first 2 ingredients together. Fold in whipped topping. Spoon into graham cracker crust. Top with a few extra crumbs.
Mix ingredients and drizzle over crackers. Stir and mix well. Let sit. No baking.
Boil 7 cups water and 2 cups sugar for 10 minutes. Let cool. Boil 2 cups water and tea bags for 15 to 20 minutes. Cool. Mix together and add the frozen orange juice and lemon juice. Add either 2 cups of vodka or gin. Mix well and put in freezer. Use half mix to half 7-Up.
Mix beaten egg white, vanilla and brown sugar together. Cover pecans one at a time and place on cookie sheet. Bake 30 minutes at 250° or until light brown.
Cook spinach according to package directions; drain. Mix onion with spinach. Arrange spinach in bottom of 1 1/2-quart baking dish. Sprinkle with 1/4 teaspoon of garlic powder. Arrange mushrooms on spinach and drizzle with melted butter. Place chicken on mushrooms and sprinkle with remaining 1/4 teaspoon garlic powder. Top with Mozzarella cheese. Place in 350° oven and bake for 30 minutes.
Preheat oven to 350°. In medium bowl, combine soup mix, cheese, crab, garlic powder and pepper. Place 1 tablespoon mixture on center of each won ton. Brush edges with water. Fold each corner into center and press to seal.
Tear angel food cake into pieces and put in bottom of dish. Mix sugar, milk, Cool Whip and sour cream. Pour over cake. Cut up strawberries and put on top. Cover with glaze.
Combine flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. In saucepan, over low heat, melt margarine, water and cocoa. Pour this mixture into dry ingredients; blend well. Add eggs, milk and vanilla. Blend well. Pour into a greased and floured sheet cake pan. Bake at 350° for 20 to 25 minutes.
Cook ground beef, onion and green pepper in small Dutch oven until browned. Drain meat; pat dry with a paper towel. Wipe drippings from pan with a paper towel. Return meat mixture to Dutch oven. Stir in remaining ingredients. Bring to a boil. Cover, reduce heat and simmer for 30 minutes, or until rice is tender, stirring occasionally. Serves 6.
Mix together. Put in shallow dish (1 to 2 inches deep). Bake at 350° for 45 minutes or until done, light brown.
Combine macaroni, beans, meat, celery and peas. Combine mayonnaise and mustard. Stir in sour cream. Toss with salad mixture. Sprinkle with paprika. Chill. Makes 6 servings.
In a large container, combine water and sugar, stirring until all is dissolved. Add mashed bananas and juices. Freeze mixture. Remove from freezer, about 30 minutes before serving. Scoop into glasses and pour 7-Up or ginger ale over mixture. Makes about 26 servings.
Heat oven to 350°. Combine all ingredients and spoon into greased muffin cups. Set in pan of water and bake at 350° for 30 to 35 minutes or until set. Loosen edges and turn out onto serving platter.
Make your favorite pastry recipe for a one-crust pie. Line pie shell and crimp the edges. Have the butter or margarine at room temperature and work it into the sugar. Add the egg yolks and cream. Then add the flavoring. Pour into the unbaked pie crust and bake in a 375° oven for approximately 30 minutes or until the filling is firm and light brown.
Preheat oven to 350° while mixing the cookie batter. Beat egg whites until foamy. Add salt, cream of tartar and sugar. Continue beating until stiff. Add almond and vanilla extracts. Fold in nuts and chocolate morsels. Drop by teaspoonfuls on greased cookie sheet. Place in oven and turn off oven; leave overnight. Yields approximately 4 dozen.
Dissolve jello in boiling water. Add 7-Up. Refrigerate about 45 minutes or until slightly jelled. Whip the cream until stiff. Fold whipped cream and remaining ingredients into jello mixture (2-quart dish). Refrigerate until firm.
Make up with some powdered milk to form a dough and beat it up. Roll thin and bake quickly.
Brown beef; drain and stir in salt, celery, onions and green peppers. Cover; simmer over low heat until veggies are crisp-tender, about 10 minutes. Remove from heat. Cool on rack. Pour into six 2-cup freezer containers with tight fitting lids. Cut through mixture with knife to remove air pockets. Attach lids. Label containers with date and contents. Store in freezer. Use within 3 months. Makes Sloppy Joes, Beef Stroganoff, Hearty Beef Chowder, Chili, Rice Creole and Company Casserole.
Brown meat and onion in skillet. Add salsa and tomato sauce; bring to a boil. Cover, reduce heat and simmer for 5 minutes. Serve with rice.
Stir lint and water in a saucepan. Add flour and stir to prevent lumps. Add oil of cloves. Cook over low and stir until mixture forms peaks. Pour out and cool on newspapers. Shape over boxes, bottled, balloons or press into a mold or use like papier mache.
Combine rice and broth in 3-quart micro-proof casserole. Cover with casserole lid and cook on High 10 minutes. Stir in Oriental vegetables, mushrooms, onions, butter and soy sauce; cover and cook on High 4 to 5 minutes or until hot, stirring once. Yield: 4 servings.
Run the peppers and onions through food chopper. Cover the mixture with boiling water and let stand 5 minutes. Drain well. Add salt and sugar and barely cover with good vinegar. Cook 5 minutes. Seal in fruit jars.