HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut sausage in 1-inch pieces. Place in hot skillet with olive oil. Brown slightly, about 10 minutes. Add onion, mushrooms (well cleaned and sliced), garlic, salt and pepper. Simmer 15 minutes. Add tomato puree and bay leaf, cover and cook slowly for 1 hour. Remove bay leaf. Cook rigatoni about 20 minutes in 5 quarts rapidly boiling water (salted). Drain and place in baking dish. Add sausage and sauce; mix. Sprinkle with grated macaroni cheese and bake in moderate oven about 10 minutes. Serves 6.
Cook macaroni and mix other ingredients except cracker crumbs together. Crumble cracker crumbs on top. Dot with butter and bake until brown, about 10 to 15 minutes at 350°.
Oil a 9 x 13-inch pan. Drain chiles and place half of them in bottom of pan (open chiles if necessary to cover bottom). Sprinkle half the cheese. Beat eggs and thinned sour cream with flour and pour over chiles. Poke with fork to be sure batter seeps through. Sprinkle top with parsley and garlic powder. Bake at 350° for about 1 hour, until the top is golden.
Prepare 1 box stuffing mix as directed; set aside. Boil chicken in water until done. Drain. Let chicken set in cold water until cool enough to strip from bones. After cooling, place chicken in oblong cake pan, ungreased. Pour mixture of soups over meat strips. Stir together. Spoon and spread dressing over mixture, pushing 2/3 of stuffing down into mixture. Stuffing makes a light crunchy top. Sprinkle with pepper and bake in preheated oven (350°) for 1 hour.
Remove mesh from turkey. Lay turkey out as flat as possible on cutting board, placing skin side down. Combine the garlic, rosemary, pepper and salt in the work bowl of a food processor with the steel blade in place or in blender. Add oil, processing until coarsely chopped.
Separate the yolks and whites. Mix yolks and sugar. Beat whites until stiff. Combine yolks with whites, then add juice. Pour as much as possible into the pie shell. Bake for about 5 minutes at 350° and remove from oven. Use a fork to pull skim open in center and then pour your remaining mix into the hole. Continue baking until brown. (I forgot how long this takes?) This is my favorite!
Bake sausage in shallow pan for 25 minutes at 400°. Turn sausage once. Place layers of noodles in casserole. Dribble 4 tablespoons sausage drippings over top. Add applesauce, lemon juice and spices, then another layer of noodles. Place sausage on top and sprinkle grated cheese over all. Bake at 350° for 10 minutes.
Cook sliced zucchini and chopped onion in boiling, salted water for 5 minutes; then drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained zucchini and onion. Combine stuffing and margarine. Spread half of mixture in 12 x 7 1/2 x 2-inch pan. Spoon vegetable mixture on top, then cover with remaining stuffing. Bake in 350° oven for 25 to 30 minutes or until heated through.
Melt morsels. Add noodles and cashews. Drop by teaspoon onto wax paper.
Beat together the cream cheese, milk, chocolate syrup and dissolved instant coffee. Pour mixture over prepared crust and top with chopped pecans. Freeze overnight.
Add cucumber and onion to sour cream, milk, salt and pepper. Allow to refrigerate overnight for better flavor.
Cut biscuits into fourths. Dip each piece in margarine and layer 1/3 of the biscuits in a lightly greased 10-inch Bundt pan. Sprinkle with half the bacon, cheese, onion and green pepper. Repeat layers until all ingredients are used, ending with biscuits. Bake at 350° for 40 to 45 minutes or until done.
Place pork chops in baking dish. Mix sugar with 1/2 of pineapple juice or syrup. Pour over pork chops. Bake 25 minutes, until sauce is bubbling. Place pineapple slice on each pork chop and a cherry in the center of each pineapple. Spoon sauce over pork chops some more. Return to oven for about 5 minutes.
Brown sausage in butter in a 1 1/2-quart Dutch oven or large casserole. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice, salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes are done.
Toss together and put into flat casserole dish. Top with 1/4 pound lightly cooked bacon strips. Bacon cooked 3/4 done. Also top with 1/2 cup sliced stuffed olives (optional). Bake at 325° for about 45 to 60 minutes.
Cook broccoli; place in greased 9 x 12-inch dish. Top with chicken. Mix soup, lemon juice, mayonnaise and curry powder. Pour on chicken. Add cheese. Top with cracker crumbs mixed with butter. Bake at 350° for 25 to 30 minutes.
Roast pimientos in slow oven. Cool and peel. Coarsely grind pimientos, onions and hot peppers. Add remaining ingredients and cook slowly, stirring constantly, cooking for about 20 minutes. After mixture is thoroughly hot, pour in jars and seal.
Cook rice in separate saucepans until done (wild rice 30 to 45 minutes). Fry bacon and remove from pan to dry; save grease. Cool bacon and break in small pieces.
Thaw strawberries. Add sugar and stir until dissolved. Stir in food coloring. Put lemon juice and water in a custard cup and sprinkle gelatin over top. Let sit about 5 minutes to soften. Place custard cup in a small saucepan, surround with a small amount of water and then heat over low heat until gelatin is dissolved. Blend gelatin into strawberries. Chill until mixture begins to thicken, then whip the chilled evaporated milk until it is stiff and will hold a peak. Fold in gelatin mixture lightly but thoroughly. If necessary, chill until mixture mounds when dropped from spoon. Pile lightly into 4 cups. Chill until set.
Brown chicken in hot oil in a Dutch oven; remove chicken. Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender. Add chicken, tomatoes and salt. Cover and simmer 30 minutes.
Mix oil, milk and sugar. Add egg, beat well. Add remaining ingredients. Mix until smooth. Pour into greased muffin tins 2/3 full. Bake at 350° for 10 to 15 minutes. Remove from tins and roll in melted butter and then in mixture of 1 cup sugar and 1 teaspoon cinnamon.
Pour boiling water over dates, let stand for 10 minutes. Add sugar to beaten egg; sift together all dry ingredients, stir in walnuts. Add date mixture alternately with the sifted dry ingredients to the sugar/egg mixture. Stir in shortening and vanilla. Pour into well greased loaf pan. Bake at 350° for one hour and 15 minutes or until done.
In bowl, combine red salmon, minced clams, diced celery, hard-cooked eggs, water chestnuts and mushrooms. Combine mayonnaise lemon juice, salt and pepper. Add to salmon mixture and toss lightly. Cover, chill and serve. Makes 6 servings.
Preheat oven to 400°. In bowl toss potatoes, onions, tomatoes and olives with oil until well blended. Remove skin from chicken, except wings. Place chicken, vegetable mixture and bay leaves in large roasting pan. Sprinkle with salt, thyme and oregano. Bake until juices run clear when chicken is pierced with fork and vegetables are tender, about 45 minutes. Remove bay leaves before serving. Makes 8 servings, 201 calories per serving.
Mix together and heat slowly. Serve hot. Use crackers for dip. Serves about 12 as an hors d'oeuvre.
In saucepan, combine milk, syrup and salt. Cook until forms a soft ball in water. Remove from heat. Stir in butter and vanilla. Cool slightly. Beat well. Add nuts and/or fruits. Pour into well buttered pan. Cut into squares.
Bread meat or fish as desired. Either bake in oven or deep fry until tender. Top with favorite marinara sauce, followed by Parmesan cheese, Provolone cheese and a little more sauce. Return to oven until the cheese melts. Serve with a side order of angel hair pasta, topped with marinara sauce.
Combine all ingredients. Put on hot griddle, like pancakes. Great with your favorite syrup!
Scald milk. Add the shortening, salt and sugar; allow to cool to lukewarm. Dissolve yeast in lukewarm water; add to mixture. Add the flour to the liquid gradually, mixing well after each addition until a soft dough is formed. Cover the bowl tightly, set in warm place, and allow to rise until double in bulk. Turn onto a floured board; knead until the dough can be easily handled and mold into rolls. Place in a well-greased pan; let rise again until double in bulk. Bake in a hot oven (375°) for about 20 minutes or until golden brown.
Dissolve Jell-O in hot water and add sherbet. Add oranges and bananas. Pour into mold and let set.
Brown ground beef in a large pan. Drain grease and return beef to the pan. Add vegetables and cook over medium heat for 5 minutes. Add about 1 tablespoon soy sauce (more if desired). Let mixture cool. Separate the egg. Add the egg yolk to meat mixture and reserve the egg white for sealing the lumpia wrappers. Separate lumpia wrappers carefully and prevent them from drying out. Spoon about 1 1/2 tablespoons of the beef mixture 1/4 down one end and pull that 1/4 end over mixture. Roll up tightly and seal the wrapper with egg whites. Deep-fry in oil until golden brown or pan-fry in some oil (I prefer deep frying). Drain on paper towels and serve hot with some ketchup, sweet and sour sauce or barbecue sauce. Leftovers can be reheated in 350° oven for 15 minutes.
Use 2-quart covered bowl, preferably with sealed lid. Boil and cool carrots, eggs (hard) and potatoes. Peel potatoes. Make three alternating layers with the following ingredients: 2 potatoes, 2 eggs, 1/3 of carrots, 1/3 of onion, 1 sliced jalapeno, salt, pepper and paprika. After third layer, add salad oil and 1/2 cup of juice from can of peppers and vinegar. Seal tightly with cover and refrigerate overnight, occasionally turning upside-down, then over again. Serve cold the next day.
Spread pineapple on bottom of lightly greased baking dish. Cover with blueberries. Add 1/2 cup sugar sprinkled over berries. Sprinkle dry cake mix over sugar. Melt butter and pour evenly over cake mix. Bake at 350° for 30 minutes.
Mix peanut butter with butter then add powdered sugar mix with hands and shape balls and roll in chocolate. Lay on wax paper to harden.
Brown beef, onion and pepper. Set aside. Cook macaroni dinner as directed on box. Then mix the beef mixture with macaroni. Ready to serve.
Layer in large casserole (13 x 9 x 2) the chicken, onion, 1/2 cheese and corn chips. Mix together soups and chicken stock. Pour over chicken, then pour over salsa. Sprinkle remaining cheese on top. Bake at 325° for about an hour.
Prepare and bake cake in 13x9x2 inch pan, according to package directions. Cool cake in pan on wire rack. Turn cake out onto serving platter. Frost cake with whipped topping. Decorate top of cake as flag: Arrange blueberries in upper left-hand corner of cake. Make 13 stripes across cake, starting with stripe of strawberries across top, then leaving stripe of white topping showing through, and repeating the alternate stripes until you have 13 (7 red and 6 white). Cut and serve.
Fry bacon until crisp. Crumble. Cook carrot and onion in bacon drippings. Remove from pan. Scramble eggs and remove from pan. Fry ham or chicken. Remove from pan. Place rice in pan. Add soy sauce, salt and green pepper. Stir until heated. Add all ingredients. Serve hot with additional soy sauce, if desired.
Roll chicken breasts in Contadina seasoned bread crumbs. Brown in Pam or butter. Put in 9 x 13-inch baking dish. Add a slice of Muenster cheese to each piece of chicken. Pour sliced mushrooms over the chicken. Pour a small amount of chicken broth (about 1/4 way up) on the chicken. Bake, uncovered, at 350° for 40 minutes.
Cut chicken into 1-inch cubes. In large skillet, saute chicken and garlic in oil until chicken is partially cooked. Drain pineapple, reserving syrup. Stir in 2 cups water, reserved pineapple syrup, rice, vinegar, brown sugar, soy sauce, salt, ginger and pepper. Bring to a boil. Reduce heat; cover and simmer 12 minutes or until rice is almost tender. Cut green and red peppers into 1-inch pieces; add pineapple chunks. Combine 3 tablespoons cold water and cornstarch; quickly stir into stew mixture. Bring to a boil. Reduce heat; cover and simmer an additional 10 to 15 minutes or until rice and green pepper are tender.
In blender container, combine strawberries, lemonade concentrate, sugar and Nestea. Process at high speed until smooth. Pour into serving pitcher. Stir in cold water. Makes 12 (4 ounce) servings.
Combine all ingredients, adding the beaten egg whites last. Pour into a buttered mold. Set in water; cook for 30 to 40 minutes in a 350° oven. Unmold and fill center with mushroom sauce.
Mix syrup and water together. Pour into pans. Add nuts and marshmallows. Carefully pour cake batter onto syrup mixture. Bake at 375° until done. May be served warm with ice cream topping using chocolate syrup in bottom of pan as topping.
Mix all ingredients and pat dough over ungreased cookie sheet. Bake at 350° for 20 minutes.
Brown beef; add taco seasoning. Simmer 10 minutes. Cool. Mix in remaining ingredients except tomatoes. Add tomatoes just before serving.
Mix softened butter, eggs, sugar and vanilla. Mix flour and baking powder; add to butter mixture. Mix well. Grease a cookie sheet and dust lightly with flour. Drop dough mixture by teaspoons on the cookie sheet. Bake in a 375° oven for about 8 to 10 minutes, until lightly browned.
Combine all ingredients, except hamburger. Brown the hamburger and add to beans. Bake for 45 minutes in 350° oven. (B&M beans are best as they don't get mushy.)
Mix cake mix, 1 egg and butter. Press in bottom of pan. Mix well the confectioners sugar, cream cheese and 3 eggs. Pour over cake mix and bake at 325° for 45 to 50 minutes or until done.
Cream butter until soft. Gradually add sugar until fluffy. Gradually mix in flour. Mixture will be crumbly. Press mixture into two 9-inch glass pie pans. Score into wedges and pierce with fork. Bake at 300° for 30 minutes. Cool slightly. Cut wedges. Cool on rack. Makes 16 wedges.
Brown meat in heavy big pot. When meat loses the pink color, add flour and seasonings. Mix well, then add tomato juice. Let simmer as long as possible. Cool. Remove fat from top, then reheat to serve.
Mix sugar and water. Cook until thick, approximately 45 minutes. Add peanuts and stir continuously until syrup turns light brown and peanuts are done (1 hour). Remove from heat and add salt, soda and butter. Stir until mixed well. Pour into a buttered cookie sheet. Spread as thin as possible.
Brown meat, garlic, salt, pepper and sugar in oleo; drain. Add tomato sauce; simmer for 20 minutes. Cook noodles as directed; drain. Soften cream cheese; add to sour cream and onions. Combine meat mixture and noodles (or lasagna). Pour into a 13 x 9-inch pan or casserole. Spread sour cream mixture over meat and noodles. Spread Cheddar cheese over this. Bake at 350° for 20 minutes. Serves 8 or more.
Mix flour, butter and pecans into crumb mixture and press into greased 9 x 13-inch pan. Bake at 375° for 15 minutes. Beat powdered sugar, Cool Whip and cream cheese and pour over first layer. Beat pudding and milk together and spread over second layer. Cover with remaining Cool Whip. Sprinkle with pecans. Refrigerate and serve.
Combine all ingredients. Cover and chill for 2 hours. Serve with vegetables or tortilla chips.
Bring shortening and water to a boil. Add flour and salt quickly and stir constantly until mixture leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool slightly. Beat with mixer, adding eggs 1 at a time and beating until smooth after each addition. Drop by heaping teaspoonfuls on cookie sheet. Bake at 400° for 40 to 45 minutes. Fill, either by cutting off top of each puff or with pastry bag, with vanilla pudding. Frost with chocolate icing.
Dice onions, cilantro leaves only and chiles and mince garlic. Take cans of whole tomatoes and blend in blender slightly, remove and place in bowl. Cut all jalapenos into slices and blend in blender to a paste. Add all ingredients in bowl and stir. Season and stir.
Melt butter, peanut butter and chocolate chips together. Pour over cereal. Stir gently. Put powdered sugar in a brown paper bag or plastic food storage bag. Add the chocolate chex and shake.
Mix all ingredients. Store in airtight container. Use 4 teaspoons to 1 cup of hot water.
Spread apples evenly in an 8 x 8 x 2-inch baking dish. Place butter in a small glass mixing bowl. Microwave for 45 seconds to 1 minute or until softened. Add remaining ingredients. Mix until crumbly, then sprinkle over apples. Microwave on High for 10 to 12 minutes or until apples are tender. Top with whipped cream or ice cream.
Cut carrots in disk shape. Cut zucchini, yellow squash, broccoli and cauliflower as you like. In a large saucepan, saute carrots in margarine.
Combine ingredients. Pour into pastry lined pie pan. Separate eggs and beat egg whites and fold in after it is in pie pan. Bake in a moderate oven until firm. Makes 2 large pies.
In skillet, cook onions in 1/4 cup butter until tender but not brown. Stir drained mushrooms in skillet with flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and dash of pepper. Spread mixture over flounder fillets. Roll fillets and place seam side down in 12 x 7 1/2 x 2-inch baking dish. In saucepan, melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until mixture thickens and bubbles. Pour over fillets. Bake in hot oven at 400° for 25 minutes. Sprinkle with cheese and paprika. Return to oven. Bake 10 minutes longer or until fish flakes easily with fork. Serves 8.
Cut margarine into flour; add remaining ingredients. Press in 9 x 13-inch dish or pan. Bake 15 minutes at 375° and let cool.
Cut corn from cob. Force cabbage through a grinder. Separate celery stalks. Remove leaves and chop. Peel onions and cut in thin slices. Wipe peppers and chop. Put vegetables in preserving kettle and pour over 1 quart vinegar. Mix sugar, flour, mustard, cayenne and turmeric. Add to the other.
Blend all ingredients well. Roll into balls. Place on ungreased cookie sheet. Bake at 325° until done.
Place potatoes in a greased 9 x 13-inch baking dish. Combine margarine, salt, paprika and pepper. Brush the margarine mixture onto the potatoes. Bake uncovered at 425° for 45 minutes. Arrange broccoli over the potatoes and pour the pimento cheese sauce over the vegetables. Cover and bake 10 minutes or until broccoli is tender.
Boil chicken; debone in bite-size pieces. Mix together and bake 20 minutes or until bubbly. Grate Cheddar cheese on top and put back in oven until cheese is melted in 350° oven.
Mix all ingredients and roll into small balls. Cook about 10 minutes at 350°. Can be frozen.
Roll out dough (after it has reached room temperature) into a large oblong shape. Cut meats into strips. Cut Swiss cheese into strips. Spread all meats evenly on dough, then spread Swiss and Mozzarella cheeses evenly over dough. Roll dough up in jelly roll fashion. Place seam down into a large greased cookie sheet. Brush bread with beaten egg. Sprinkle with seeds, if so desired. Crimp ends. Bake for 30 to 45 minutes at 350°. (If bread is very large, more baking time may be required.)
Bring sugar, vinegar and oil to a boil and, while hot, pour over cabbage mixture. Do not stir until cold. Cover and put in refrigerator. Will keep for days. Serves 10 to 12.
Mix milk, sugar, butter and salt until butter is melted. Add yeast mixture and flour to make soft dough. Place dough on well floured board and knead until soft and elastic. Roll dough about 1/2 inch thick; cut with round cutter, then cut small hole in center. (I use a glass and a 2 liter bottle cap.) Let rise until double in size, about 3 hours. Fry in hot oil until golden brown. Drain on absorbent paper. Shake in bag with mixture of sugar and cinnamon or frost with your favorite frosting.
Layer crackers in bottom of a 9 x 13-inch pan. Add layer of pudding mix; repeat 3 times. Spread chocolate frosting on top. Refrigerate overnight and serve the next day.
Beat softened cream cheese with 1 1/2 cups milk until smooth. Add pudding mix and remaining milk, beating 1 minute. Fold dairy topping into the mixture. Melt butter in a 9 to 10-inch pie plate. Form a crust, working in as much coconut as possible. Press onto sides and bottom of pie plate. Bake at 300° for 20+ minutes. Cool. Fill and freeze. Serve frozen.
You will also need 8 (1 cup) jelly jars, sterilized.
Mix together and pour into greased 9 x 13-inch pan. Bake at 450° until brown.
Melt butter and cook the onion a little before adding other ingredients. Beat eggs first; add and combine all ingredients except cheese and place in baking dish; top with cheese and bake at 350° for 45 minutes until brown and puffy.
Beat eggs well. Combine flour, salt and sugar. Add gradually to beaten eggs and continue beating until sugar is dissolved. Combine corn syrup, Dr. Pepper and vanilla. Add to beaten egg mixture along with melted margarine. Pour into unbaked pie shell. Combine chocolate pieces and pecans, sprinkle over top of the filling. Bake in preheated oven at 350° until well set, 45 to 60 minutes.
Boil raspberry juice with sugar, cornstarch and spices. When cool, add orange juice and grape juice. Serve over cracked ice or freeze and serve as sherbet.
Mix all ingredients together except egg whites. In separate bowl beat egg whites until stiff and fold into mixture. Bake at 350° for 25 minutes in 3 greased and floured (8-inch) pans or 2 (9-inch) pans.
Pour cereal in large bowl. In 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture in large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper.
Mix Cool Whip and cottage cheese. Add drained pineapples. Stir in dry jello. Refrigerate. This makes a delicious salad and will keep for several days.
Blend all together in blender. Pour into graham cracker shell. Bake at 375° for 35 minutes (until set). Cool for 10 minutes on rack.
Cook 3 minutes, stirring constantly. Pour on waxed paper and push apart with spoon.
Cut bacon in chunks. Put in a skillet and brown. When bacon is almost brown, put in chopped onions. Brown well. Take bacon grease out (except 4 tablespoons). Add tomato juice and sugar. Cook on medium for 15 minutes. Then turn down to simmer. Cook your noodles. Add to sauce.
Drain all beans and pimentos in colander. Finely chop onions, green peppers and celery. Add vinegar, oil, sugar, salt and pepper. Mix well. Add drained vegetables.
Rinse chicken and pat dry. Cut in 1-inch pieces. In plastic bag, combine flour, parsley, poultry seasoning, salt and pepper. Add chicken pieces, a few at a time, to seasoned flour mix. Close bag and shake to coat pieces well.
Add and mix well by hand the first 7 ingredients. Add last bananas and nuts. Bake at 350° for 50 or so minutes. Test doneness with broomstraw or cake tester. For best moistness, only a few small crumbs should stick to tester wire.
*Or mix 1 teaspoon salt, a few grains of pepper and 2 teaspoons dried parsley flakes and sprinkle on all.
Season pork chops to taste. Roll in flour, then brown on back side. Cut up vegetables and set aside until you have browned the pork chops. Saute vegetables in same skillet with the oil you cooked the chops in. Place the chops in casserole pan. After the vegetables are done, pour the tomato juice in with the vegetables. Take that and pour over the chops. Simmer about 15 minutes in oven at 350°. Serve with rice and tossed salad or mashed potatoes.
Mix together mayonnaise and sour cream. Add cut up tomatoes. Fry bacon crisp; crumble and add to mixture. Dip bagel chips.
Line pie pan with pastry. Mix sugar and cinnamon. Add apples and mix well. Place apples in pan. Dot with butter. Cover pie with crust, cutting slits for steam to escape. Seal edges and flute. Bake in preheated 425° oven for 50 minutes or until crust is well browned and apples are cooked through. If edge seems to brown too quickly, cover with a strip of foil.