HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make spaghetti sauce; simmer. Boil noodles. Mix together in casserole. Sprinkle Mozzarella cheese or layer. Bake 30 minutes or until cheese is melted.
Beat eggs; add sugar, soda, cinnamon and flour. Add peaches, butter and peach syrup. Stir until well blended. Pour into 7 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Pour into oblong baking dish the pears, 2/3 cup sugar, 1/4 teaspoon salt and 1 tablespoon oleo. Mix together flour, sugar, salt, baking powder and egg. Mixture will be crumbly. Cover the fruit, then pour 1/3 cup melted oleo evenly over dough. Sprinkle with 2 tablespoons sugar and a dash of cinnamon. Bake in 400° oven until brown.
Saute hamburger with onion and garlic in butter until onion is tender and meat is brown. Add garlic powder, pepper and salt to taste. Add water, tomatoes, potatoes, cabbage, 3 bay leaves and hot sauce. Cook until potatoes and cabbage are done. Add string beans. Cook for another 10 to 15 minutes.
Peel banana and cut in half lengthwise. Lay banana halves in baking dish and squeeze lemon or lime juice over them. Make a syrup with the sugar and warm water. Boil for 5 to 10 minutes. Pour over banana. Bake at 325° until soft and slightly brown on top.
Mix first 6 ingredients. Stir in enough water to make thick batter. Mix in onions last. Fry in oil or shortening. Drop by teaspoon in oil and fry until golden brown.
Drain all fruit. Mix cottage cheese and Cool Whip. Add dry Jell-O and blend well. Add drained fruit. Use small containers for small salad and large containers for large salad. The oranges only come in one size so when doing a large salad, use 2 cans.
Boil sugar, cocoa, corn syrup, salt and milk until forms soft ball in water. After it tests done, add oleo, peanut butter, vanilla and walnuts. Beat in until well mixed, then quickly spread on 2 buttered plates.
Mix sugar and oil and beat with electric mixer in large bowl until light. Mix together dry ingredients and add, alternating with egg, to the sugar and oil mixture. Beat well after each addition. With a wooden spoon, stir in carrots and nuts. Bake in a 9-inch tube pan at 350° for 1 hour.
Season pork chops with salt, both peppers and garlic salt. Heat shortening in skillet. Brown pork chops on both sides. Add water. Add remaining ingredients over pork chops. Cover and cook over slow heat until done.
Mix meat and seasoning. Spread meat mixture in oblong casserole. Make a dressing with corn bread, 1 egg and sage. Spread over meat. Pour a can of mushroom soup over the entire mixture. Bake until brown in oven at 350°.
Mix oil, eggs, sweetener and vanilla in large bowl; stir in zucchini and pineapple. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into mixture. Stir in raisins and walnuts. Spread batter evenly in 2 greased and floured 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans.
Cook rice with 1 cup water over high heat until boiling. Reduce heat to low; cover and simmer 25 to 30 minutes. Fluff rice. Add oil and sugar to cooked rice and mix well. Arrange fruits artistically around bottom and sides of a greased 1-quart bowl. Spread 1/3 of cooked rice over fruits and press lightly to form a layer. Place 1/3 cup red bean paste on top of rice and spread evenly. Then place another 1/3 of rice and remaining 1/3 cup red bean paste to form alternate layers. Cover with remaining 1/3 of rice. If you can, prepare this in advance and refrigerate. Steam for 35 to 40 minutes over medium heat for 1 hour. Replenish the water in the steamer if necessary. While rice is steaming, combine syrup mixture in a saucepan. Cook over medium heat until thickened. Keep warm. To unmold, invert bowl of pudding over a deep platter. Slice the pudding. Pour the syrup over it and serve.
Add flour to fruit and nuts, making sure all is well coated. Beat eggs until light and fluffy. Gradually beat in sugar. Add melted butter. Mix in with hands the fruit and nut mixture. Line tube pan with greased brown paper. Bake in 275° oven for approximately 2 to 2 1/2 hours.
In a large mixing bowl, dissolve sugar in boiling water. Add juices and strawberries. Pour mixture into a large plastic container and freeze until firm. Remove from freezer 1 hour before serving. Place in punch bowl and break into chunks. Add Sprite. Stir until slushy. Garnish with 1 pint fresh strawberries. Makes 6 quarts.
If squash is too juicy after grating, drain. Mix all ingredients together. Drop as patties into hot oil and fry. Makes a plateful.
Mix first 6 ingredients together. Spray 6 x 9-inch pan with Pam. Pour 1/2 of mixture into pan and add 1/2 of each kind of cheese. Repeat layers. Bake at 350° for 30 minutes. Serve with nacho chips.
To make vanilla wafer crust: Crush enough vanilla wafers to cover the bottom of Pyrex pie dish. Add into crushed wafer crumbs, small amounts of melted butter to create the crust. Around the dish, place whole vanilla wafers, side by side, lining the back of the dish.
Crumble cookies in pan, 13 x 9-inch. Add chocolate pudding; top with 1/2 cream cheese and 1/2 Cool Whip mixture. Add more chocolate pudding. Top all with Cool Whip; crumble chocolate part of Oreos on top for decoration.
Soak beans overnight. Rinse beans thoroughly and drain. Cover beans with water and cook until tender. Drain beans and save water. Set aside. Mix brown sugar and mustard together. Add ketchup and bean broth. Blend together. Grease a 9 x 13-inch pan. Add 1/2 beans and about 3 strips of bacon. Then add remainder of beans and 3 more strips of bacon. Add the ketchup sauce over entire pan. Use a knife to mix around beans. Add chopped onions, if desired. Bake for 1 1/2 hours at 300°.
Cream together peanut butter, sugar, eggs, butter and brown sugar. Add rest of ingredients and mix well. Drop by spoonfuls onto ungreased baking sheet. Bake 12 to 15 minutes at 350°. Makes approximately 6 dozen cookies.
Microwave broccoli in 1 1/2-quart dish for 2 minutes. Stir in rice, chicken, soup, milk, 1/4 cup cheese and onion. Cook on High 6 minutes. Stir. Sprinkle with 1/4 cup shredded cheese and cook 5 minutes. You may need to adjust cooking time depending on the microwave.
Preheat oven to 350°. Mix first six ingredients together in a large bowl and beat with an electric mixer until batter is smooth. Pour into an ungreased bundt pan. Bake for 1 hour at 350° or until cake tester comes out clean. Let cake cool. Remove from pan. Mix milk, powdered sugar and 1/4 tsp. vanilla together to make glaze. Pour onto cooled cake and serve.
Mix and pour into 2 greased loaf pans. Bake at 350° for 1 hour and 10 minutes.
Line shallow baking dish with foil; leave about 8-inches extra on each side. Mix rice, creamed soups and milk. Pour into lined dish. Top with chicken. Sprinkle with dry soup mix. Seal foil tightly. Bake at 325° for 2 1/2 hours. Do Not open foil until ready to serve.
Pour boiling water over oats; let stand for 10 minutes. Stir in sugar, brown sugar, butter and eggs. Sift and mix flour, baking soda, salt, cocoa and 6 ounces chocolate chips into oat mixture. Pour into a greased 9 x 13-inch pan or Bundt pan. Spread remaining chocolate chips and nuts on top. Bake at 350° for 40 minutes.
In a medium size saucepan, place radishes in a single layer. Add just enough water to cover. Boil gently, uncovered, 10 to 12 minutes or until tender; drain well. Add margarine, thyme and basil. Toss to coat. Serves 4.
Cream butter and 9 tablespoons powdered sugar until light and fluffy. Blend in vanilla; add flour and nutmeg, mixing until well blended. Stir in pecans. Shape dough into finger shapes about 2 inches long. Place on ungreased cookie sheets. Bake at 300° for 18 to 20 minutes. Cook and roll each in powdered sugar. Yields about 4 dozen.
Mix with fork, then shape into a roll and chill. Slice into cookies. Bake at 300° for 10 minutes.
Drain tuna well. Flake in mixing bowl. Add well crushed crackers, basil and black pepper. Toss well. Add egg and stir. Add soup and mix very well. Cover and refrigerate several hours or overnight. Cube cheese into about 1/2-inch cubes. Take portion of tuna mixture. Put cheese in center. Form around cheese. Roll in cracker meal. Deep fry in cooking oil until golden brown. Makes 8 to 10 croquettes.
Combine sugar and syrup, salt and water together and stir over high heat. When it begins to boil, add peanuts, cook and stir over medium heat until it forms a hard ball when dropped in water. Then remove mixture from the heat and add the soda. Stir it well, then pour into well-greased pan. After it is cold, break into small pieces and keep in a covered container. You must keep the pieces in a covered container or it will not stay brittle.
Heat oven to 350°. In a large mixer bowl, beat butter, granulated sugar and brown sugar until well blended. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt. Gradually add to butter mixture, beating until well blended. Stir in chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 4 dozen cookies.
Cook ingredients 1 hour. Mix 1 cup cold water and 8 tablespoons cornstarch. Add to vegetables. Put in cans and cook 20 minutes in hot water bath.
Combine all ingredients in large roasting pan. Toss well. Bake at 450° until potatoes are crisp and golden brown, stirring occasionally, about 1 1/4 hours. Season potatoes to taste with salt and pepper.
Combine dry ingredients. Add nuts and set aside. Mix sugar, oil, eggs, bananas and pineapple. Stir in vanilla and stir into dry ingredients until well mixed. Pour into two greased and floured 9 x 5 x 3-inch pans. Bake at 325° for 1 hour. This bread freezes well.
Sift together into large mixing bowl the flour, sugar, baking powder, soda, cinnamon and salt. Then add salad oil, eggs, shredded carrots, pineapple, vanilla and nuts. Beat until well mixed. Bake in greased and floured 9 x 9 x 2-inch pan at 350° for 35 minutes.
Mix corn, beans, chicken soup, sour cream, onion, salt and pepper in casserole dish. Top with Ritz crackers coated in oleo. Bake at 325° for 45 minutes.
Mix well; make into balls the size of a walnut. Bake at 350° for 30 minutes. Serve warm. Make them ahead and freeze if you need to. They freeze well.
Mix onion soup mix and spaghetti mix with 1/2 cup hot water. Stir into a soup mixture. Add rest of ingredients and mix well. Make into patties. Cook like regular hamburgers. You can add extra spices.
Boil first 4 ingredients for 5 minutes. Remove from heat. Add soda and vanilla. Stir. Place corn onto cookie sheet. Pour mixture over corn. Bake at 250° for 1 hour. Cool on wax paper. Break into pieces. Will keep 2 weeks in airtight container.
Cook lentils according to package directions in water. Simmer approximately 20 minutes until almost soft.
Place cherries in a bowl and cover with white vinegar; let stand 24 hours. Pour vinegar off. Add sugar to cherries, cup for cup. Stir every few hours for 5 or 6 days until sugar is dissolved. Put in small jars and seal. Serve as a condiment (like pickles). Very good with poultry and meats.
Mix all ingredients, mixing egg whites in last. Pour into three 9 inch cake pans. Bake 30-35 minutes in a 350° oven.
Cook onion, green pepper and garlic in small amount of oil until partly done. Add potatoes, sausage, some chopped cilantro and several dashes of hot sauce on top. Cook slowly for a good amount of time. Add a small amount of water if it gets too dry. Add salt, if desired.
Fill pan full of potatoes, onions, celery stalks and chicken broth. Salt and pepper to taste. Cook until soft.
Cook sugar, Karo, cornstarch and water until clear and thick, then add jello and stir until dissolved. (Add food coloring if desired.) Let cool. Add strawberries, washed and cut, and pour into pie shell. Top with whipped cream and garnish. Chill several hours.
Mix together warm water with yeast. Add salt, sugar, oil and flour. Stir together and then let rise 1/2 hour in greased bowl. Put on cookie sheets which are greased and sprinkled with cornmeal. Makes 3 cookie sheets. No kneading of dough is necessary.
In a bowl, combine flour, sugar, baking powder and salt. Add blueberries, milk, butter and egg. Mix until dry ingredients are just moistened. Do not overbeat. Spoon batter into paper-lined micro-safe cupcake pan. Don't fill more than 2/3 up. Microwave at Medium High power for 3 minutes; let rest for 3 minutes. Microwave at High power another 2 to 3 minutes or until done. They will still be a little soft in the center; let rest in the pan for a couple of minutes.
Mix flour, baking powder, sugar, salt and soda. Cut in 1 cup less 2 tablespoons shortening. Add yeast dissolved in buttermilk and water. Stir all ingredients together and grease batter with 2 tablespoons oil. Cover and store in refrigerator. Knead and roll. Bake at 400° for 15 minutes.
Scald milk. Combine sugar, oil and salt in bowl. Add milk; stir until dissolves. Cool to lukewarm. Soften yeast in water. Add to milk mixture. Beat egg; add to milk mix. Add flour and mix to soft dough. Knead 3 to 4 minutes. Put in greased bowl; rise in warm place for 1 hour. Roll 1/3 oblong, 1/4-inch thick. Brush with 2 tablespoons sugar and 1 teaspoon cinnamon. Roll out and cut 1-inch slices. Lay flat in greased round pan. Rise 1 hour. Bake at 370° for 20 minutes.
Sift flour and sugar together. In saucepan, combine butter, Coca-Cola, cocoa and salt. Bring to a boil. Pour over flour and sugar mixture. Add buttermilk, baking soda, eggs and vanilla. Stir marshmallows into batter and place in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool for 10 minutes.
Bring the first 3 ingredients to a boil at 300°. Remove from heat; add flavoring and desired amount of food coloring. As candy sets, it becomes a lighter color. Pour into buttered 9 x 13-inch pan. When candy starts to border or harden around edges, cut into pieces with scissors. Candy will still be quite hot as cutting begins. Work quickly as candy hardens very rapidly. Put on waxed paper, covered with powdered sugar. May use wintergreen or peppermint oil. Oils may be bought from pharmacist.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6 cup mold. Refrigerate 4 hours. Unmold. Makes 10 servings.
Mince salmon with a fork; add eggs and other ingredients. Form into a loaf; put in greased pan. Bake for 30 minutes at 350°. The remaining soup can be diluted slightly with water to make a sauce.
Cream shortening and sugars. Add eggs and vanilla. Add rest of ingredients. Bake at 350° for 15 minutes.
Preheat oven to 375°. Rinse steaks in water. Sprinkle seasonings on the steaks. Place the steaks on aluminum foil-wrapped broiler pan or cookie sheet. Place steaks in the broiler section and cook until meat is done and brown on both sides. Remove.
Cook onion in margarine until tender. Blend in soup. Stir in milk. Add cooked macaroni. Pour into greased 1-quart casserole dish. Sprinkle crumbs on top. Bake in a 375° oven 30 minutes or until brown and bubbling. Makes 4 servings.
Brown beef and onion in a large skillet. Drain and remove from skillet. Melt margarine in skillet and brown spaghetti. Add beef, onion, rice and broth. Cover and simmer for 20 minutes or until rice and spaghetti are fully cooked. Salt and pepper to taste.
Place roast fat side up in a 13 x 9 x 2-inch baking pan. Insert meat thermometer (not touching bone or fat). Combine remaining ingredients and mix well. Pour over roast. Bake, uncovered, at 325° for 2 1/2 to 3 hours or until thermometer reaches 170°, basting frequently with pan drippings. Let stand 10 to 15 minutes. Serve with remaining sauce.
Mix sugar, margarine and syrup in a saucepan and cook for 5 minutes. Remove from stove burner and add the soda and butter flavoring. Pour over popped corn, peanuts and pecans; mix until coated. Put on cookie sheets and bake 1 hour in 200° oven. Stir every 15 minutes. When cool, store in covered containers. Keeps a long time.
Cut bread into 3 lengthwise slices. Spread cut surfaces with butter. Cover bottom slice with cheese, liverwurst and pickle. Top with middle slice of bread. Begin next layer with lettuce; drizzle with oil and vinegar and salt. Top with bologna and salami, tomato and onion rings. Place top crust on sandwich.
Process in La Machine a little at a time (in thirds). Pour into prepared loaf pan (butter and flour, then add a piece of wax paper, buttered, to the bottom of pan). Bake for 55 to 60 minutes.
Mix the first 5 ingredients. Add Wesson oil, eggs and carrots; beat well. Pour into two 9-inch pans or three 8-inch pans. Bake at 350° for 40 to 45 minutes. Cool.
Grease an oblong casserole dish, large size. Cut in the vegetables and sprinkle with salt, pepper and a little sugar. Season the meat and mix into the vegetables. Pour over the juice; stir and cover with foil. Bake at 350° until done, about 2 1/2 hours. The meat should be very tender. This can also be baked at 300° for a longer time. Makes 6 to 8 servings.
Bring first 4 ingredients to a boil. Cook until thick. Remove from heat. Add eggs, cheese and crabmeat. Pour into 13 x 9 x 2-inch casserole dish. Top with bread crumbs. Bake at 350° until bubbly.
Place all into a large mixing bowl and beat until very, very smooth. Bake in greased and floured tube pan at 350° for 1 hour or until done. You don't have to cream any of the ingredients. Just dump everything into bowl. This turns out well everytime.
Line a 9 x 9 x 2-inch baking pan with foil, having foil over edges of pan. Butter the foil and set aside. In microwave bowl, cook chocolate uncovered at 100% power until smooth when stirring. Stir in marshmallows and nuts. Spread candy in pan and chill about 30 minutes. When firm, use foil to lift candy from pan; cut into 1-inch squares.
Combine all dry ingredients in large bowl. Put the ingredients in the center of the bowl, then slowly wet ingredients while stirring. Fold peaches into the batter. Pour into greased muffin pan. Bake at 400° for 20 to 25 minutes.
Mix first 8 ingredients together. Add the chips right before serving so they don't get soggy. Looks awful, tastes wonderful.
Cook all ingredients together, stirring to keep from sticking in a Dutch oven about 1 hour. Mix in cooked rice (4 cups). Serves 10 to 12. Or you can use a package of ground chicken livers.
Mix well. Pour into well-greased 8 x 8-inch pan. Bake 30 minutes at 450°.
Drain marinade from 1 jar of artichoke hearts into a frying pan. Add onion and saute until softened. Drain liquid from other jar of artichoke hearts and discard. Chop artichokes into small pieces. In a bowl, beat eggs with fork. Add crumbs, salt, pepper, oregano and Tabasco sauce. Stir in cheese, parsley, artichokes and onion.
Blend tuna and cheese. Add celery, lemon juice, Worcestershire and salt. Mix well. Allowing 2 teaspoons for each, form mixture into small balls. Roll in chopped parsley and chill well. Serve with cocktail picks. Makes 30 balls.
Cut chicken into 1/2-inch strips and then 1/2-inch squares. Place in bowl with cornstarch and toss. Pour in sherry, soy and toss. Heat wok; pour in 1 tablespoon oil and stir-fry peppers, water chestnuts, mushrooms and salt for 2 to 3 minutes. Remove, set aside and add remaining 3 tablespoons oil and stir-fry chicken. Add hoisin sauce and stir well with chicken. Add vegetables back in and cook 1 minute. Add nuts and stir to heat through. Serve hot.
Put all ingredients in food processor, except shells. Shred together. Put approximately 2 tablespoons to each shell wrapper. Cook for 2 to 3 minutes (until brown) in Crisco oil, using frying pan.
Brown hamburger and onion in skillet. In a large mixing bowl add cornbread mix, milk, egg, oil and creamed corn. Mix well. Pour half of mixture in a deep cast-iron skillet. Layer hamburger and onion, layer cheese and then pepper. Cover with remaining mix. Cook at 350° for 1 hour.
Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and Tabasco sauce. Mix with cream cheese, blend well. Chill for several hours. Combine pecans and parsley. Shape salmon mixture into a ball or mold. Cover entire surface with nut mixture. Chill. Serve with crackers.
Mix together the cucumbers, onion, pepper and salt in big mixing bowl. Set aside 2 hours, then drain. Mix together vinegar, sugar, celery seed and mustard seed in cooking pan; bring to boil. Set aside. Let cool. Pour over cucumbers. Put in refrigerator 2 or 3 days, then freeze in small amounts.
Boil the macaroni fast, as directed on package. Drain and chill. Flake the crabmeat; combine with macaroni, cabbage or carrots, cucumber, celery, onions, green pepper, pimento and eggs. Season to taste with salt and pepper. Mix with mayonnaise or salad dressing. Garnish with thin slices of tomatoes and radishes. Chill for at least 1/2 hour. Serves 6.
In a large pot, put cooking oil; after oil is hot, put in sliced onion (small pieces). After onion has become golden brown, put in tomatoes, green pepper and salt; cut into small pieces. Mix together well. Cover and simmer five minutes after onion and tomatoes are well mixed. Put in meat, stirring about 3 minutes; put in water. Cover. Let rice stand in water 30 minutes. In small pan, fry pieces of cauliflower until all is done. After meat is tender, put layer of meat and cauliflower on top of rice in a large pan, pouring meat juices also. Place foil on top of pan. Cook until rice is tender. Serve with yogurt.
Fry bacon until crisp. Cut up cabbage and layer it in 8 x 11-inch casserole dish with celery soup, crumbled bacon and grated cheese. Add a small amount of water. Bake at 325° for 35 minutes. Makes 6 to 8 servings.
Stir together the sugar, cornstarch and salt. Add to the milk and oleo mixture. Cook until bubbly and starts to thicken. Cool and add 1 teaspoon vanilla. Pour into unbaked 9-inch pie shell and sprinkle with cinnamon and nutmeg. Bake at 350° for 40 minutes. Serves 6 to 8 plus.
Cook ground beef or ham, bacon and onions in large skillet until onions are tender and drain. Stir in catsup, salt, mustard and vinegar. Combine remaining ingredients in a 3 quart casserole dish. Stir in meat mixture. Cover, bake at 350 degrees for 40 minutes or until bubbly.
Mix all ingredients together. Place in a 2-quart baking dish and cook, covered, for 2 hours at 325°. Serve over rice or noodles.
Mix the flour and cornstarch with 1/3 cup of the cold milk to a thin, smooth paste. Then scald the remaining milk. Beat the egg yolks. Add the sugar and salt. Add a small amount of the scalded milk to the flour paste and some to the egg and sugar mixture. Pour each mixture slowly into the scalded milk, stir together to prevent lumping and cook until thick. Remove from fire, add the butter and vanilla. Put 1 cup coconut in it. Pour into a 9 1/2-inch baked pie shell. Cover with meringue and brown.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly. Fold topping into mixture. Pour into pie crust. Sprinkle top with chopped nuts. Freeze until firm. Serve.
In a 10-inch skillet cook beef, crumbling with a fork until it loses its red color. Add remaining ingredients and mix well. Cover and simmer, stirring several times for about 20 minutes.
Preheat oven to 320°. Grease muffin tins, put three mixing bowls on counter. Cover raisins with water and boil 10 minutes; drain. Mix apples, sugar and Sugar Twin Plus in one bowl and set aside. Put the eggs, oil and vanilla in second bowl and stir to blend well. In the third bowl put the flour, baking soda, cinnamon and salt, stir the mixture with a fork until blended. Stir the egg mixture into apple mixture and mix thoroughly. Sprinkle the flour mixture over the apple mixture and mix well. Sprinkle raisins and walnuts over batter and mix well until evenly distributed. Bake for 25 minutes or until toothpick comes out clean. Makes 16 to 18 muffins.