HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sauerkraut in a colander; rinse thoroughly under cold water. Drain well; squeeze dry and set aside on paper towels. Fry bacon until crisp; set aside. Discard all but 3 to 4 tablespoons fat from skillet. Add onion; cook until soft, 3 minutes. Add sauerkraut; cook, stirring often, until hot. Combine brown sugar, vinegar, caraway seed, salt and pepper. Add to skillet and simmer gently 15 minutes. Crumble bacon and fold in. Remove from heat and serve hot.
In a large 1/2 gallon container, alternate sliced cucumbers and onions. Dissolve sugar and salt in vinegar; pour over pickles.
Stir the soup, milk and minced onion together. Add the remaining ingredients. Top with croutons or bread crumbs if desired. Bake at 400° for 20 minutes.
Brown ground beef and onions. Drain excess fat. Add spaghetti sauce, water, and salt. Cover and simmer 10 minutes. In a 9 x 13 inch casserole or lasagne pan, layer 1/3 sauce, 1/2 uncooked lasagne pieces, 1 c. cottage cheese, 1/3 mozzarella cheese, 1/3 American cheese. Repeat layers, ending with sauce and remaining mozzarella, american, and parmesan cheeses. Cover with foil. Bake at 350 degrees for 55 to 60 minutes. Remove foil, and let stand 10 minutes before serving. Yields 8 to 10 servings.
Put butterscotch bits in double boiler to melt. Dump in noodles and peanuts. Mix and put on wax paper in clumps. Refrigerate 1/2 hour.
In a small mixing bowl, beat butter until light and fluffy. Gradually add about half of the powdered sugar; beat well. Beat in vanilla and egg. Gradually beat in remaining powdered sugar. Beat in some milk, if necessary, to make frosting of spreading consistency. Cover; store in refrigerator.
Put eggs in bowl; stir in flour and sugar until mixed. Slowly add milk; melt butter and add, then salt. Over a low gas flame, pour batter to cover bottom of frying pan. Fry until light color on both sides. Fill with jelly, sugar or fruit. Roll up and eat. Makes 5 to 6 large "Blitzes".
Mix all ingredients together and refrigerate overnight. Place on bed of lettuce if desired. Serve with toast.
Sift first 3 ingredients into ungreased pie pan. Combine oil and milk; whip until cloudy. Pour over flour mixture; mix with fork until blended. Pat into shape with hands. Prick and bake at 400° for 12 to 15 minutes. You are now ready to pour your favorite filling into the cooked crust.
Place apples in buttered 11 x 13-inch or similar baking dish. Sprinkle dry jello over apples. Combine flour and sugar in small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake at 350° for 30 minutes.
Mix together. Form into log. Refrigerate. Slices well after refrigerated about 12 hours.
Beat together sugar and butter. Add egg yolks. Add juice and rind of lemon, flour and milk. Mix well. Add egg whites. Pour into prepared pie crust. Bake at 325° for 45 minutes.
Parboil pheasant. Combine onion, mushrooms and celery with milk. Mix in soups and desired chunks of pheasant. Heat over low heat. Serve over drop (Bisquick) biscuits.
Mix first 5 ingredients. Spread mix on both sides of roll. Place ham and cheese on rolls. Wrap in foil. Heat 10 minutes at 400°. Can make ahead and refrigerate. If so, heat 15 minutes. Can freeze and then thaw in refrigerator. Serves 12.
Brown meat; drain. Add water, sauce and salt. Bring to boil. In 2-quart dish, layer hot sauce, uncooked lasagna, cottage cheese and Mozzarella cheese. Repeat layers, ending with sauce. Garnish with Parmesan cheese. Cover tightly with foil. Bake at 375° for 1 hour. Let stand 5 to 10 minutes before cutting into squares. Serves 6.
Sprinkle gelatine on water to soften. Dissolve over low heat. Add salt, lemon juice, Worcestershire and pepper; let cool. Stir in mayo and fold in remaining ingredients. This fills a 3-cup mold. I double recipe. Enjoy.
Combine catsup, sugar and vinegar in skillet. Simmer over low heat for 2 minutes. Add chicken breasts. Cover skillet with lid. Turn chicken once or twice while cooking. Add a little water while cooking if needed. Simmer for 40 minutes. Chicken legs and thighs can also be used. Just remove the skin first.
Mix together and bake at 325° for 1 hour and 15 minutes. Do not cover.
Melt 1/2 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir into sauce; set aside. Melt 3 tablespoons butter in a skillet; add onion, mushrooms, parsley and pimiento. Saute until tender. Stir mushroom mixture, celery salt and sherry into cheese sauce. Pour into a greased 2-quart shallow baking dish. Bake at 325° for 35 minutes. Grate egg yolks; sprinkle over casserole. Serve over toast points. Makes 8 servings. Good for brunch.
Place cod fillets in a 9 x 13-inch baking pan. Slice onion and spread evenly on top of fillets. Shake on pepper. Dot with margarine; sprinkle with dill weed and pour milk into pan. Bake, covered, at 450° for 10 minutes. Uncover and continue baking 5 minutes more until flaky.
Cook bacon and onion in skillet until done. Add flour, whipping cream, Worcestershire sauce, salt and pepper. Drain peas and add to sauce and cook for a few minutes.
Mix all ingredients well. Pour into Bundt pan or angel food cake pan. Bake for 1 hour at 350°. Let cake cool completely before dumping.
Combine first 4 ingredients in a large bowl. Add eggs, one at a time, beating after each addition. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes.
Brown meat and drain fat. Add refried beans and stir until both are a smooth mixture. Grease bottom and sides of a 2 1/2-quart microwave casserole dish.
Mix tomato sauce, sugar and vinegar in bowl; let stand. Split meat loaf in center. Pour half of sauce in meat loaf and remaining sauce in center over loaf.
Mix Crisco, sugar, flour and milk; add vanilla and egg whites. Mix well and frost your cake after it's cool.
Mix all ingredients well. Pour over chicken, ribs or beef and marinate overnight. Can be baked in oven or on grill, covered with aluminum foil.
Combine all ingredients and pour into a baking dish. Bake at 350° for 30 minutes or lightly browned. Stir once while baking.
Heat oven to 350°. In a large bowl, cream together magarine and sugars. Beat in eggs and vanilla until well blended. In a medium bowl, combine next five ingredients; add to creamed mixture. Stir to combine thoroughly. Stir in apples and walnuts; spoon into greased 10-inch tube pan.
Grease Bundt pan. Spread nuts on bottom. Place dry pudding mix. Melt butter, add sugar and cinnamon and pour over rolls. Cover with towel and leave overnight. Do not refrigerate. Bake at 350° for 30 minutes. Invert onto plate and pinch off or slice.
Sort and wash beans; place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak 12 to 24 hours. Drain beans and return to Dutch oven. Add 4 cups water and next 11 ingredients; stir well. Bring to boil; cover, reduce heat and simmer 1 hour and 35 minutes or until beans are tender. Remove and discard bay leaf. Add macaroni and cook 10 minutes or until macaroni is tender. Ladle soup into individual soup bowls. Sprinkle with Parmesan cheese. Yield: 9 cups.
Combine all ingredients, except powdered sugar, mixing well. Form into 1-inch balls and place on greased cookie sheet. Bake at 350° for 20 to 25 minutes. Do not overbake. Cool slightly. Roll each in powdered sugar. Yields approximately 4 dozen.
Using a food processor or electric mixer, combine cream cheese, yogurt and sugar. Mix until smooth. Alternately spoon cream cheese mixture and raspberry preserves into a small serving bowl. Gently stir in circular motion to form swirls; do not mix completely. Serve immediately or store covered in refrigerator up to 5 days. (If mixture separates during storage, stir to blend.)
Mix all ingredients into a batter. Line a 13 x 9-inch pan with fruit. Pour batter over fruit. Mix 1 cup sugar and 1/2 cup water; pour over batter. Bake at 350° for 1 hour.
In skillet, cook onion in butter slightly, about 1 minute. Blend in flour, sugar, salt and pepper. Add milk all at once and cook until thick and bubbly. Remove from heat; stir in sour cream. Add beans. Spread one third of the bean mixture into a disposable casserole pan. Sprinkle one half of the Swiss cheese over the beans; repeat layers, ending with the beans.
Toss beef and chicken in flour; shake off excess flour. Brown beef and chicken in oil; set aside. Return beef to pot. Add tomatoes, water, 1/2 cup of wine, salt and Worcestershire. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Add chicken parts; simmer, covered, for 45 minutes. Cool. Refrigerate overnight. When ready to serve, skim off fat. Add 1/2 cup wine; add more water if needed. Simmer for 10 minutes, or until hot. Serve over pasta or rice.
In a large saucepan, melt peanut butter chips in 1 cup of condensed milk and 2 tablespoons butter. Stir. Remove from heat and spread onto waxed paper-lined 11 x 7-inch pan. In a small saucepan melt chocolate morsels, the remaining condensed milk, 2 tablespoons butter and evaporated milk. Spread chocolate on top of peanut butter mixture. Chill for 2 hours in refrigerator or about 1/2 hour in freezer. Cut into pieces and serve.
Mix butter, poppy seed, onions and mustard. Slice dinner rolls. Remove tops of rolls. Spread butter mixture on both sides (top and bottom) of rolls. Place cheese and ham on bottom layer of rolls. Top with top layer of rolls. If there is any of the butter mixture left in bowl, brush on top of rolls. Heat at 325° until cheese melts. Slice section of rolls while warm.
Sift flour, baking powder, salt and baking soda. Work shortening together with flour with hands. When shortening is worked in, mix in enough buttermilk to form a soft dough. Roll out into biscuits and place into greased pan. Cook at 350° until brown.
Scrub ham with brush and clean well. Soak ham in water more than 12 hours, skin side up so salt will drop to bottom, being sure to use enough to cover ham well. Drain water off; then cover with fresh water and simmer twenty minutes per pound, turning ham during cooking. Let cool in same water. Skin ham and rub over with dry mustard and brown sugar, and thin layer of toasted bread crumbs. Add paprika and whole cloves every square inch. Bake in 325° oven for 30 minutes, basting every 5 minutes with 1 quart of ginger ale.
Melt margarine in frypan. Cut chicken in small bite size pieces. Over medium heat, add chicken, garlic, salt and pepper. Cook until golden. Prepare rice while chicken is cooking. Mix the soup and milk in a bowl; heat in microwave for 2 minutes. Place as much rice as desired on plate. Add 6 to 10 pieces of chicken on top of rice. Pour cream of mushroom sauce over top. This whole process takes 10 minutes.
Brown beef, onion and pepper; drain. Add spices and tomato products; set aside. Combine cottage cheese and Parmesan; set aside. Grate remaining cheeses, set aside. Half cook the lasagna noodles. In an oblong casserole dish, put a layer of half the noodles. Sprinkle with cheese. Spread all the cottage cheese mixture. Sprinkle with cheese. Layer with remaining noodles and sprinkle with cheese. Spread tomato mixture and top with remaining cheese. Bake at 350° for 30 to 40 minutes.
Cream shortening and sugar until fluffy. Beat in eggs. Add vanilla, vinegar and food coloring. Combine flour, cocoa, soda and salt. Add to creamed mixture alternating with buttermilk. Pour batter in 2 greased and floured 9-inch pans. Bake 25 to 30 minutes at 350°.
Mix ingredients together. Form into balls; roll in powdered sugar and cover, then put in refrigerator.
Blend first six ingredients. Spread in pie pan. Top with walnuts. Sprinkle with paprika. Bake at 375° for 25 minutes.
Pour can cherries in square cake pan. Spread on bottom of pan. Then pour crushed pineapple on top of cherries and spread. Pour cake mix on top of pineapple. Then melt 2 sticks of Promise margarine and pour over top of cake mix. Bake at 350°. Bake until it gets brown on top.
Freeze melon cubes until firm. In a blender container, combine the frozen melon cubes, milk and ginger. Cover; blend until slushy. With blender running, add sherbet, a spoonful at a time, through hole in lid, blending until thoroughly combined. Stop machine to scrape down sides as necessary. Serve immediately in chilled glasses. Garnish with orange peel curls, if desired. Makes 6 (8-ounce) servings.
Cook rice according to package directions, then rinse with cold water. Combine all ingredients except cheese and mix well. Spoon into a greased ovenproof casserole. Top with grated cheese and refrigerate. Preheat oven to 350°. Bake for 35 minutes.
In microwave-safe pie plate or shallow baking dish, arrange potatoes in single layer. Sprinkle lightly with salt. Brush with half of the taco sauce. Cover loosely with plastic wrap. Cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once.
Melt butter in nonstick frying pan. Add eggs. Cook eggs slowly until you start to see the yolk change. Sprinkle with Parmesan cheese, at least 1/8-inch thick. Slowly add vinegar, one teaspoon at a time, to the outer edge of the pan. This will flash cook the eggs. Serve with bread and preserves.
Mix all ingredients together. Put in greased muffin pans. Bake at 350° for 30 minutes.
Cook in crock-pot on High for 5 hours (first 2 1/2 hours with lid on, last 2 1/2 hours with lid off). Fill hot jars and seal. You may cook for a longer period of time, if desired.
Use ingredients in order given. Mix and knead with your hands until you have a smooth dough. Let rise until it has doubled in bulk, about 1 hour. Divide in half to make 2 (14-inch) round pizzas or 1 large. Place on a cookie sheet. Put favorite toppings on and bake about 12 to 15 minutes at 500°.
Melt margarine, add sugar and cocoa; stir well. Add eggs and stir well, do not beat. Add milk and vanilla; stir well. Pour into a 9-inch unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and continue baking 20 to 25 minutes. Cool before slicing.
In 2-quart casserole sprayed with Pam, place rice on bottom. Mix 1 package taco seasoning mix and water. Pour over rice. Layer onions, then chicken. Sprinkle second package of taco mix on top. Microwave on High for 35 minutes in covered dish.
Mix all ingredients. Simmer 2 hours. Age at least one month in refrigerator or cool dark place. Will keep several months.
Cream butter with 2 cups sugar until light and fluffy. Add beaten egg yolks, sift flour and baking powder together. Add vanilla to milk. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Fold in 4 stiffly beaten egg whites. Divide into 3 greased cake pans. Bake at 350° for 30 minutes.
Cut bananas in chunks; place in a baking dish. Coat with mixture of butter, lemon juice and honey. Sprinkle with sugar and cinnamon which have been mixed together. Bake at 350° for 30 minutes or until pinkish color. Be careful not to burn.
Preheat oven to 300°. Cook macaroni until soft; drain. Mix ham and onion together. Mix macaroni with ham and onion. Pour soup over the top of macaroni and ham. Sprinkle top with celery salt. Bake at 300° for 35 minutes or until bubbly.
Mix and form into small balls. Bake 20 minutes at 350°. Makes 60 to 65 balls. Can be made ahead and frozen. Bake as needed.
Blend shortening and margarine together in large mixer bowl on medium high speed. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut to cake batter. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9-inch cake pans. Bake in a 350° oven for 25 to 30 minutes. Cool. Frost cake with filling. (This is good as a sheet cake.)
Combine in the usual manner (I usually mix this heavy dough with my hands). Cream sugars and shortening together. Add eggs and vanilla. Mix together dry ingredients (flour, salt, soda and baking powder). Slowly add flour mixture to sugars, etc. Mix until well blended (dough will be sticky). Add chocolate chips and oatmeal.
Sort berries; rinse, drain and dry on paper towels. Divide berries between 3 hot, clean pint jars, shaking as you go to lightly pack. Leave 1/2-inch head room. Pour 2 to 3 tablespoons Armagnac or cognac into each jar. Boil water and sugar in large saucepan, uncovered, for 3 minutes. Fill jars with this syrup, leaving 1/2-inch headroom. Seal jars according to directions. Process in boiling water bath 15 minutes. Cool and label.
Preheat oven to 375°. Mix all ingredients and pour into greased pan. Bake until brown.
Heat pineapple and jello together. Let come to bubble; boil. Add buttermilk and fold in remaining ingredients. Make big Pyrex dish full.
Mix and put in baking dish. Sprinkle with bread crumbs. Bake 30 minutes at 350°.
Melt the margarine. Add the coconut and chopped pecans. Brown lightly and set aside. Combine the cream cheese and Eagle Brand milk using a mixer. Fold in the whipped topping. Put 1/4 of this mixture into each pie shell. Drizzle 1/4 jar of the caramel sauce on each. Sprinkle with 1/4 of the coconut mixture on each pie. Repeat layer. Freeze well and serve right from the freezer.
In saucepan combine soup, water, garlic powder, onion powder and rice. Over medium heat, heat to boiling. Cover; cook over low heat 20 minutes or until rice is tender and liquid is absorbed. Serves 4.
Cream shortening and sugar until light and fluffy. Add eggs and pumpkin. Mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for about 15 minutes. Makes about 6 dozen cookies.
Preheat oven to 400°. Mix cheese, oregano and garlic. Dip biscuits first in butter, then in cheese mixture. Twist each biscuit and place in a muffin tin. Bake for 15 minutes.
Bake at 450° for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes or until filling is firm.
Preheat oven to 350°. Cook macaroni; drain. To heat macaroni in same saucepan, add remaining ingredients except 1/2 cup cheese; mix well. Cook and stir over medium heat 3 to 5 minutes until cheese melts. Turn into greased 1 1/2-quart shallow dish or 9 x 5-inch loaf pan. Top with remaining cheese. Bake 20 to 25 minutes.
Brown beef with onion. Drain off fat. Add all ingredients. Bring to boil. Simmer 1 1/2 hours or until peas and barley are soft.
Let margarine and cheese soften to room temperature. Mix together with mayonnaise, garlic salt and seasoned salt. Add flaked crabmeat. Split English muffins in half and spread with crab mixture. Place them on a pan and put into freezer for 10 minutes. Remove from freezer and place under broiler until bubbly. After being removed from the freezer, the muffins may be cut into small pieces and used as an appetizer.
Beat cream cheese until fluffy, gradually adding sugar combined with spices. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into prepared shell. Bake at 350° for 40 minutes, or until knife inserted in center comes out clean. During last 15 minutes of baking, pecan halves may be placed on top as decoration. Chill before serving.
Heat oven to 325°. In bowl, combine all ingredients except crab and cheese. Gently fold in crabmeat. Turn into 8-inch square ovenproof dish. Sprinkle top with cheese. (At this point, the dish can be covered and refrigerated up to 24 hours before baking.) Bake 30 minutes or until bubbly. Serve with crackers.
Mix together into casserole. Cover and bake at 350° for 30 minutes. Serve hot.
Cream the oleo and sugar until fluffy. Add eggs, one at a time. Add other ingredients. Bake in a 9 x 13 x 2-inch pan at 350° for 30 to 35 minutes.
Mix dough well. Cut off pieces; roll into strips. Cut strips into small pieces on slant; place a few at a time in saucepan with hot oil. Cook until golden brown. Set aside; drain on paper towels.
Make 8 slits in meat. Insert 1/2 clove garlic and 1/2 teaspoon rosemary in each slit. Shake salt and pepper in each slit. Dust with salt and pepper. Put in roasting pan. Cook at 350° for 2 hours or until done.
Boil potatoes for 20 to 25 minutes with skins and cut in half. Layer cut side up in 8 x 12-inch pan. Pour the milk over. Chop green and red pepper and arrange peppers and chopped onion over the potatoes. Melt butter and drizzle over top. Sprinkle salt and pepper to taste. Top with parsley and then spread grated cheese on top. Bake at 350° for 35 to 40 minutes.
Stuff chicken with 1 onion. Place in pot; cover with water. Add bay leaves and peppercorns; boil until chicken is cooked. Reserve 1 quart chicken broth for Enchilada Sauce.
Mix all ingredients together. Add chopped cabbage. Cover and simmer until tender. Serves 4.
Brown and drain sausage. Mix eggs and milk lightly. Stir in sausage and cheese. Pour into a 9 x 13-inch casserole dish. Bake at 300° for 20 to 30 minutes, until firm.
Bake cake as directed on box. Let cool. Punch holes with fork. Cook pineapple and sugar together for 15 minutes. Pour over cake after cooling. Make pudding as directed on box. Spread over cake and pineapple. Add coconut and nuts. Chill overnight.
Combine first 3 ingredients and pat into a 13 x 9 pan. Bake at 350 degrees for 15 minutes and cool completely. Mix Cool Whip, cream cheese and powdered sugar. Spread on crust. Prepare pudding mixes with 2 c. milk each. Spread vanilla pudding over cream cheese mixture, then top with chocolate pudding. Refrigerate.
Stir together sugar and cocoa in iron skillet. Add egg, cream and salt. Mix well and cook over medium heat to soft ball stage. Pour into bowl, add vanilla and butter. Beat until smooth and cool enough to spread on cake.
Mix all ingredients together with mixer except sweet milk. Pour into ice cream cannister and finish filling up with sweet milk. Stir and then freeze.
In large saucepan, combine all ingredients except white fish. Cook over low heat 10 minutes; stir now and then. Add white fish; cook 5 minutes more. Remove bay leaf. Makes about 9 1/2 cups.
Preheat oven to 350°. In large bowl, combine pumpkin, sugar, oil and eggs until well blended. In a separate bowl, combine flour, baking soda, baking powder and spices. Add to pumpkin mixture and blend. Fold in pudding mix. Stir in apricots and nuts. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch bread pans. Bake 1 hour or until tester inserted in center comes out clean. Cool 10 minutes; remove breads to wire rack. Makes 2 loaves.
Simmer 10 to 15 minutes. Put in cans and cook 25 minutes at 10 pounds pressure, or freeze. Add water if there is not enough liquid to cover corn in cans.
Grind 12 small peppers fine and drain. Old pillow case does fine. Pack down to make 2 cups. Do the same to jalapeno or chili peppers. Mix all ingredients except Certo in kettle and boil hard for 2 minutes. Stir in certo and bring back to hard boil. Pour in jars and seal. Makes 4 to 5 pints.
Drain green beans. Place green beans in casserole dish. Salt and pepper to your taste. Add cream of mushroom soup and milk. Stir well. Top with onion rings. Bake at 350° for 30 minutes.
Mix all. Press mixture in a greased 9 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool 10 minutes; cut. Healthy!!
Cook lasagna noodles as directed. In 2-quart saucepan over medium heat, cook broccoli and green onions in salad oil until tender (about 5 minutes), stirring frequently. Remove saucepan from heat. Stir in cottage cheese, Parmesan cheese, salt and egg. Preheat oven to 375°. Drain noodles and place in single layer on waxed paper. Evenly spread some cheese mixture on each lasagna noodle. Roll up each noodle jelly-roll fashion.
Cook broccoli and cauliflower separately. Follow package directions if using frozen vegetables. Or, cook fresh vegetables until tender-crisp. Drain. Turn into warm serving dish. While vegetables cook, put bacon into frying pan and cook until crisp. Remove bacon and reserve. Pour out all but 3 tablespoons of the bacon drippings. Add onions. Saute for 2 minutes, then stir in brown sugar, vinegar, salt and pepper. Heat. Pour sauce over cauliflower and broccoli in serving dish. Top with crisp bacon. Serve immediately. Makes 4 servings.