HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pan-fry sausage until browned. Mix with other ingredients. Makes enough for 14-pound turkey.
Beat eggs; add next ingredients. Mix well. Add flour slowly. Dough should be somewhat thin. Add remaining ingredients. Dough should be thick enough to hold together. Drop by teaspoon on cookie sheet. Bake in preheated oven at 375° for about 8 minutes or until edges are light brown.
Mix dry ingredients; add Wesson oil and eggs. Add carrots and mix well. Bake in two-9-inch pans. Bake at 350° about 30 minutes.
Unwrap the tamales and lay them in a 9 x 13-inch dish. Heat the hominy and pour over the tamales. Drain the hominy. Sprinkle with chili powder. Bake 30 to 40 minutes at 375°. Cover with cheese and bake until cheese is melted.
Boil 3 minutes and pour over dumplings. Bake at 350° for 1 hour or until brown and juice thickens. Makes enough for 4 dumplings.
Slice carrots diagonally and arrange in a buttered 8 x 8 x 2-inch baking dish. Thoroughly cream butter, sugar, cinnamon, salt and pepper; mix in water. Pour butter mixture over sliced carrots. Cover and bake at 350° for 1 1/2 hours.
Mix all ingredients in saucepan and heat for about 3 to 5 minutes until sauce is well mixed. Remove from heat. Sauce can be poured over meat or each piece of meat can be dipped individually in the sauce.
Saute in oil: onions, celery, drained bean sprouts and drained water chestnuts. Cook for 2 minutes. Add cornstarch and soy sauce to liquid drained from sprouts and chestnuts, blending until smooth. Add broth, sugar and parsley to sauteed vegetables; add chicken and last add the cornstarch-soy mixture. Cook until thickened. Serve over rice or chow mein noodles (leftover pork or beef also can be used).
In small bowl, beat cream cheese, sour cream and spices. Spread in 9 or 10-inch quiche or pie dish. Spread pizza sauce over cream cheese mixture. Sprinkle with pepperoni, green onion and green pepper. Bake at 350° for 10 minutes. Top with cheese. Bake for 5 minutes. Serve with green pepper strips, broccoli flowerets, plain nacho chips or crackers.
Roll out half of the dough on bottom of glass 13 x 9-inch pan. Combine cream cheese, sugar, vanilla and eggs and spread evenly on top of dough. Roll the other half of dough and place as top layer. Bake at 350° for 35 minutes. Cool thoroughly and cut into bars like brownies.
Soak chicken in buttermilk 2 hours. Blend remaining ingredients until fine and coat chicken. Bake at 400° for 1 hour, uncovered, in pan sprayed with nonstick vegetable spray.
Cook linguini and drain. Dice next 3 ingredients. Toss together with Italian dressing and Salad Supreme. Marinate 24 hours for a better flavor.
Mix together in small bowl until smooth. Shape with spoon into log shape. Coat in chopped dried beef. Chill. Serve with your favorite crackers.
Grease a 9 x 13-inch pan. Mix all ingredients together and spread in pan. Bake at 350° for 20 to 25 minutes.
Boil sugar, syrup and water on medium heat until it reaches a hard boil stage (255°). Remove from heat and pour into the stiffly beaten egg whites. Beat constantly until mixture holds its shape and loses its gloss. Add vanilla and nuts. Drop quickly from spoon onto wax paper.
Cook onions and pepper in small amount of salad oil until soft. Add ground beef. Brown it. Pour off drippings. Add and mix in flour. Add canned tomatoes. Stir. Cook 5 to 8 minutes. Put sliced zucchini in casserole. Cover with tomato-meat mixture and bake uncovered in 350° oven for 30 minutes.
Mix sugar, salt, flour and half and half. Pour over apples that were placed in pie shell. Cover with foil. Bake at 375° for 1 hour. Take off foil and bake 15 minutes more.
Marinate chicken with beaten egg white, 3 teaspoons cornstarch and 1 tablespoon soy sauce. Refrigerate several hours. Saute chicken in oil 3 to 4 minutes, until lightly browned. Blend in remaining ingredients, holding vegetables aside. Add vegetables and 1/2 cup peanuts, just to heat. Serve immediately over rice. Serves 4.
Melt milk, soup, cheese, dip and tomatoes. Brown hamburger meat; add onion, garlic powder, salt and pepper, mix with other. Heat tortillas in a skillet with oil. Place meat mixture in each tortilla, roll and place in baking dish. Pour leftover mixture over top and bake 30 minutes at 350° covered with foil.
Soften yeast in warm water. Heat cottage cheese to lukewarm and combine it with sugar, onion, butter, dill, salt, soda and eggs. Add softened yeast.
Combine beef, crumbs, pepper, salt, chopped onions, egg, milk and tomato paste. Stuff cleaned peppers. Place in a pressure cooker and add water or tomato juice. Cook 15 minutes at 10 pounds pressure.
Combine all ingredients and mix well. Bake in greased loaf pan at 350 degrees for about 45 minutes or until an inserted toothpick comes out clean.
Preheat oven to 300°. In a 2 1/2-quart casserole, layer meat and onion. Add bay leaves. In a medium bowl, stir water, wine, flour, lemon juice, bouillon granules, garlic, salt and pepper until blended. Pour over meat. Cover and bake for 3 hours or until meat is almost tender. Remove bay leaves. Add well thawed stew vegetables; stir. Cover and bake 45 to 60 minutes longer, or until vegetables are tender. Sprinkle with parsley. Makes 6 to 8 servings.
Soften cream cheese and beat until fluffy. Gradually add milk; beat well. Add lemon juice and beat until well blended. Pour into baked pie shell or graham cracker crust and chill. Pour pie filling on top for fruit lovers or put in fruit bowl on the side for everyone to help themselves.
In a large, heavy soup pot, place all ingredients except sour cream. Bring to a boil. Turn heat down and simmer for about 3 hours or until beans are tender. Add more water as needed and stir occasionally. Make sure there is enough water in pot to make soup consistency and not too thick. Place a few cups at a time in a food processor (using the steel blade) or the blender and puree it until it is smooth. Add sour cream and reheat soup. Serve in individual bowls.
Cook sugar, water and cornstarch until thick. While hot, add jello. Cool and add blackberries. Pour into graham cracker pie crust. Refrigerate. When set, top with small Cool Whip.
In a heavy, covered saucepan, brown meat very slowly in hot oil for 20 minutes. Add spices and cook 2 hours. Remove bay leaves, then add diced onion and carrots. Cook approximately. Leave liquid as is or remove and thicken. (If refrigerated first, additional fat may be skimmed from top.)
In a saucepan put milk, sugar and salt. Heat until melted. When cool, add to beaten egg and dissolved yeast. Add enough flour until dough is too stiff to beat. Cover and let rise double. Push down and roll out. Cut. Brush 1/2 of circle with melted butter. Fold over. Let rise 20 minutes in a greased pan. Bake at 450°. Watch.
In a medium size pot, heat oil and saute garlic over medium heat. Add tomatoes and Ro-Tel. Stir. Add basil, salt and pepper. Cook for approximately 45 minutes, stirring every five minutes. Add beans and simmer for 15 minutes. Cook pasta according to package directions. Toss with sauce. Serves 4.
Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.
Combine peaches and 3/4 cup of sugar; let stand 20 minutes or place in saucepan on low heat to dissolve sugar. Melt margarine in a 1 1/2-quart baking dish. Sift flour and 1 cup of sugar together. Add milk and stir briskly. Some lumps will remain. Pour into dish of melted margarine. Add peaches. Bake at 350° for 45 minutes.
Melt margarine; combine other ingredients in large bowl (except nuts). Pour margarine over flour mix and beat until smooth. Add nuts.
Combine cake mix, margarine and 1 egg at low speed until crumbly. Press into an ungreased 13 x 9-inch pan. Spread pie filling over this. Combine brown sugar and cinnamon. Sprinkle over apples.
Mix all ingredients together. Add mayonnaise and sauerkraut; mix well. Place in an 8-inch pie plate or baking pan. Bake at 350° for 20 minutes. Serve with rye crackers.
Partially defrost the lemonade and strawberries. Pour ingredients into punch bowl, adding the ginger ale last. Strawberries, mint leaves and pineapple chunks can be frozen in a ring of Hawaiian Punch and floated in the center of the bowl for a special touch.
Bake frozen chicken breasts. Use food processor - press 3-4 times to grind chicken. Add celery, onion and grind in processor. Mix those ingredients and the remaining ingredients.
Cream shortening and sugar. Add vanilla and eggs. Add buttermilk alternately with dry ingredients which have been mixed together. Add the water. Bake in 9 x 13-inch pan at 350°.
Cook squash and onions in boiling water until tender. Combine cream of chicken soup and sour cream. Stir in carrots. Fold in drained yellow squash and onions. Combine stuffing mix with butter. Spread half of the stuffing mix in a square casserole dish (12 x 7-inch). Spoon vegetable mixture over this and then top with the remaining stuffing mix. Bake at 350° for 25 minutes.
Mix well and use 2 teaspoons per cup of hot water. I like this when I have a cold.
Bake cake as directed on box for a sheet cake; let cool. Beat cream cheese, pudding mix and milk for 2 minutes; set aside. Poke holes in top of cake and spread pineapple on top. Frost cake. Top with Cool Whip. Keep refrigerated.
Mix flour, sugar, baking powder and salt; beat in milk and oil until smooth. Pour into ungreased baking pan, 8 x 8 x 2-inch or 12 x 13-inch pan. Arrange peaches on top. Mix brown sugar, nuts and cinnamon; sprinkle on top of peaches. Bake until pick inserted in center comes out clean, 60 to 70 minutes in 350° oven. Serve with whipped cream if desired.
Mix Cool Whip, sour cream, dry jello, drained pineapple and drained oranges. Mix everything together and refrigerate.
Mix chicken, 1/2 cup sour cream and most of the cheese; set aside. In large frying pan, saute onion and garlic in 1 tablespoon oil until translucent. Add tomatoes, chilies, water and spices. Simmer to taste with more spices. Put 1/2 cup sauce in with chicken mixture. Then add 1/2 cup sour cream to sauce. Put approximately 2 tablespoons chicken on each tortilla. Roll and place in a 9 x 13-inch pan. When all 12 tortillas are in the pan, pour rest of sauce over top and sprinkle with leftover cheese. Bake at 350° for 30 minutes, until hot and bubbly. Serves 6.
Heat oven to 350°. Spray a 10-inch fluted tart pan with removable bottom with nonstick cooking spray. Prepare brownie mix by the directions for cake like brownies.
Cook celery in small amount of boiling salted water for about 6 to 8 minutes; drain. Combine celery, water chestnuts, soup, pimiento and salt; mix well and pour the mixture into a lightly greased 2-quart casserole. Combine noodles or crackers with almonds and butter; sprinkle over celery mixture. Bake at 350° for 35 minutes.
Preheat oven to 350°. Spray 11 x 17-inch glass baking dish with nonstick cooking spray; set aside.
Blend crackers and butter; spread half of mixture in 9 x 9-inch pan. Melt marshmallows in milk and cool. Add whipped cream and pour half of this mixture over graham crust. Refrigerate for 30 minutes or more. Pour pie filling over marshmallow layer. Add remaining marshmallow mixture and top with remaining graham cracker mix. Refrigerate until set. Serves 9.
Dissolve cocoa in warm water. Add mayonnaise and vanilla. Mix flour, baking soda, salt and sugar. Mix together the flour mixture and cocoa mixture until smooth, but don't overbeat. Bake at 350° for 40 minutes or until cake springs back when touched in the middle.
Grease a large cookie sheet with butter, then place graham crackers on cookie sheet. Bring to a boil the butter and sugar; boil for approximately 2 minutes. Add nuts to butter, then drizzle all over tops of graham crackers. Bake 8 minutes at 350°. Let set in pan 1 minute after removing from oven. Remove and put on waxed paper to cool. Store in airtight container.
Preheat oven to 375°. In a medium bowl combine apples, cranberries, orange juice and orange peel. Place in 1 1/2-quart baking dish. In a medium bowl combine flour, oatmeal, sugar, spices and oil until crumbly. Sprinkle over apple mixture. Bake 25 minutes, until apples are tender and top is golden. Serve warm with plain or vanilla yogurt, whipped cream or ice cream.
Place flour in a 13 x 9 x 2-inch pan. Bake at 400° for 15 minutes or until the color of caramel, stirring flour every 5 minutes. Brown sausage in a Dutch oven coated with cooking spray over medium heat. Drain and pat dry with paper towels. Wipe drippings from Dutch oven. Brown chicken; drain and pat dry. Wipe drippings from Dutch oven. Cook onion, green pepper and celery in a Dutch oven coated with cooking spray until tender. Sprinkle with browned flour. Gradually stir in water; bring to a boil. Add chicken, garlic and next 5 ingredients. Reduce heat. Simmer mixture, uncovered, for 1 hour. Remove chicken; let cool. Add sausage and cook gumbo, uncovered, 30 minutes. Stir in green onions. Cook uncovered an additional 30 minutes. Bone chicken and cut into strips. Add to gumbo and cook until heated. Remove and discard bay leaves. Serve over rice. Yield: 2 quarts (eight 1-cup servings).
Clean mushrooms and remove stems. Finely chop stems (about 1/2 cup) and set aside. Do the same with red and green pepper. In large skillet, saute onion, mushroom stems and pepper until soft. Keep mixture very moist adding more butter as you need it. Add bread crumbs until mixture holds together. Season to taste with salt, pepper, sage and thyme. Spoon on to mushroom caps. Bake on cookie sheet 20 minutes at 350°.
Cream butter, sugar and peanut butter until fluffy. Add vanilla and eggs. Beat. Combine flour, baking powder and salt. Stir all together until blended. Spread in greased pan. May be iced for added flavor.
Place the sesame seeds, cashews and lentil sprouts in a food processor and process until thick and meaty. Add the carrot, pepper, and celery and process until smooth. Add the olive oil, cabbage and tamari and process until the cabbage is chopped but not liquified. The cabbage should add some texture to the mixture. Spread approximately 1/2 cup filling on the lower half of a sheet of nori. Add a line of sliced tomatoes and sprouts. Roll and eat immediately or wrap in a plastic wrap and store until ready to use. As the sushi sits, nori becomes less crunchy.
Slice and parboil squash for 5 minutes; drain and set aside. Mix in a large bowl, soup, sour cream and onion. Stir into drained squash. Melt margarine in skillet and stir into stuffing mix. Put squash into a 9 x 13-inch baking dish, top with stuffing mix and bake at 350° for 35 minutes.
Spread in 9 x 13 x 2-inch pan. Bake at 350° for 20 minutes.
Combine all ingredients in a large mixer bowl. Beat on low speed about 5 minutes or until dry milk is mixed in. Then beat on high speed until mixture is thick and foamy, about 5 minutes. Freeze according to your freezer directions.
Preheat oven to 350°. Melt butter in a large saucepan. Add sour cream and flour to butter; mix. Drop batter into miniature, ungreased muffin tins. Fill to the top. Bake 25 minutes.
In a 9 x 1 1/2-inch round baking pan, stir together the ice cream topping and melted margarine. Sprinkle with the pecans. Separate, but do not uncoil, the bread sticks. Arrange coils atop caramel mixture. Bake at 350° for 20 to 25 minutes or until golden brown. Let stand for 2 to 3 minutes. Loosen sides and invert rolls onto a serving plate. Serve warm. Yields 8 servings.
Pick over, wash berries and put through coarse grinder. Add water. Cook to boiling and boil 10 minutes. Add sugar; let mixture come to boil and boil 5 minutes. Pour into molds and chill.
Blend the margarine, pineapple, sugar and flour and cook until thick. Cool. Stir the chopped apples, one at a time, into the mixture. Spread into an oblong dish (about 7 x 10 inches) and top with Cool Whip, pecans and maraschino cherries.
Mix Cool Whip, condensed milk, drained pineapple and nuts, then add lemon juice. Stir until thick. Pour into crust. Sprinkle coconut on top and press into pie. Refrigerate until ready to serve.
Beat eggs in an ice cream pail. Add soft butter and buttermilk, mixing well. Add cereal, sugar, flour, soda and chopped pecans, blending well after each. Cover with the lid. Refrigerated batter will keep for 1 month.
Cut carrots into 3-inch julienne sticks. Arrange carrots on a steaming rack and place over boiling water. Cover and steam 8 to 10 minutes. Remove carrots and plunge into ice water to stop the cooking process. Drain. Separate carrots into 6 bundles.
Combine soups, sour cream and onions. Add mixture to frozen potatoes and mix thoroughly. Sprinkle with paprika. Use rectangular glass dish. Bake 1 1/2 hours at 350°.
Beat eggs with salad oil. Stir in sugar. Sift flour, salt, soda and cinnamon. Add to oil and sugar. Add apples, walnuts and vanilla. Mix thoroughly. Pour into greased 9 x 13-inch pan and bake at 350° for 45 minutes to 1 hour or until done. (For a Pyrex dish, bake at 325°.) Frost cake while warm.
Cook the first 3 ingredients until it boils at medium heat for 2 minutes. Test with very cold water for soft ball stage, then add the rest of the ingredients. Stir with pan in cold water until it starts to thicken. Put in an 8 x 8-inch greased pan. Cool and cut. You may exchange peanut butter fudge by taking out the cocoa.
Cook noodles according to package directions; drain. Mix with soup, milk, tuna, cheese and onion. Pour into a greased 1/2-quart baking dish. Top with potato chips. Bake at 450° for 15 minutes or until bubbly (or at 375° for 25 to 30 minutes).
Combine egg, soy sauce and sherry in a shallow pan. Trim excess fat from pork chops. Add chops to egg mixture. Cover and let stand 1 hour. Combine bread crumbs, garlic powder and ginger. Dredge chops in bread crumb mix. Arrange in pan coated with spray. Bake at 350° for 30 minutes. Turn and bake 25 to 30 minutes or until done.
Mix graham crackers and butter. Pat in an 11 x 9-inch pan. Put chips and coconut in layers in pan. Pour milk over mixture. Bake at 350° for 25 minutes.
Blend as usual and drop by teaspoonfuls. Bake at 350°. Trash if desired.
Saute chopped onion and green pepper and meat (cut up) until browned. Make sauce with rest of ingredients except pineapple. Stir into meat mixtures. Lastly add drained pineapple chunks. Cook until heated. Serve over rice or spaghetti.
In a mixing bowl, combine pineapple juice, ice cream, tea and sugar. Beat until thoroughly blended. Gradually add milk. Pour into glasses and garnish with pineapple wedges, if desired. Makes 4 servings.
Drain all fruit, then mix well and chill overnight. Fruit cocktail can be substituted for pineapple.
Scald all ingredients for 5 minutes. Drain and boil in vinegar for 1/2 hour. Jar and seal.
Bring to boil in water first 5 ingredients. When noodles are done drain off water. Remove noodles to a separate container. Into vegetable mixture add next 6 ingredients, mix well with spaghetti sauce. Layer vegetable mixture in a large casserole bowl with noodles and cheese. Casserole must end with cheese on top. Bake at 375° until cheese starts to brown.
Boil potatoes on stove for a short time in salt water. Also in another pot, mix ingredients on stove and pour over sweet potatoes in cake pan. Bake at 350° for 35 minutes or until potatoes are soft.
Mix and let stand for 1/2 hour the first 3 ingredients. Add eggs, flour, salt and butter. Knead lightly and place in large bowl. Cover bowl with Saran Wrap. Let stand overnight without refrigeration. The next morning, divide dough into three parts. Roll each part into 9-inch circle. Cut into 8 pie wedges. Roll each wedge, starting at wide end. Form into a crescent shape. Repeat with the rest of the dough. Place on well-greased cookie sheets and let raise 1 hour. Bake at 400° for 9 minutes.
Beat together eggs and sugar. Fold dry ingredients into egg mixture. Pour into 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Combine sliced pickles, onion, green pepper and salt together; let stand 2 hours. Stir together sugar and vinegar; bring to a boil. Drain pickles and add vinegar syrup; let cool. Put in freezer containers or will keep in the refrigerator up to 1 month.
Advance preparation: Thoroughly cream together sugar and butter. Add egg; beat until light and fluffy. Add corn syrup and orange peel; mix well. Stir flour, soda, cinnamon, ginger, cloves and salt together thoroughly; stir into creamed mixture. Chill dough thoroughly.
Stir as you go. Let rise until double. Punch down, shape into rolls and put into greased pan. Let rise again, then bake at 400° for 20 minutes or until done.
Mix ingredients and put in baking dish. Season pork chops and place on top of mixture. Bake 1 1/2 hours, covered, at 325°. Uncover and bake at 350° for 30 more minutes.
Bring water to a boil. Add shrimp and cook 3 to 5 minutes. Drain well. Rinse with cold water. Chill. Peel and devein shrimp. Set aside 3 shrimp for garnish. Coarsely chop remainder. Combine cream cheese and remaining ingredients in a mixing bowl. Beat at medium speed of an electric mixer. Stir in chopped shrimp. Cover and chill at least 2 hours. Place in serving bowl and garnish with whole shrimp. Serve with assorted crackers. Yield: 1 1/4 cups.
Saute onion in 1 tablespoon butter for 8 to 10 minutes, until limp and golden, but not brown. In another skillet, saute bread crumbs in remaining 1 tablespoon butter, stirring until just golden. (Dark crumbs will taste bitter, so be careful not to let them become too dark.)
Whisk eggs in bowl with red pepper sauce and sprinkling of salt and pepper; set aside. In a 10-inch nonstick skillet, break ground beef into medium to small lumps. Slowly brown beef, chopped onion, green pepper and chili powder. Drain all grease from skillet. Add to skillet the drained corn, tomato, olives and sprinkling of salt and pepper; add flour and mix well. Turn heat to simmer; pour eggs mixture evenly over all. Do not stir. Cover skillet and cook slowly for 4 to 5 minutes or until eggs are almost set.
Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla; beat until smooth. Spread between layers, on top and sides. Sprinkle with pecans and walnuts.
Combine peanut butter, butter, powdered sugar, vanilla and nuts. Roll into small balls. Melt chocolate chips and paraffin together in double boiler. Using a toothpick, dip peanut butter balls into the chocolate. Place balls on wax paper-lined cookie sheet. Put in freezer (remove toothpicks) for 2 minutes. Remove from freezer and store in container. Makes about 500 balls, depending on size you roll them into.
Melt together chocolate and butter. Beat together eggs, flour, sugar and vanilla. Add chocolate mixture. Drop by teaspoons on hot waffle iron. Bake one minute. Cool. Frost with chocolate frosting. Use pecans for claws.
Add jello to boiling apple juice and stir until it completely dissolves. Add water. Add sliced bananas.
Bring pineapple and sugar to a boil. Mix in jello. Cut up cream cheese and stir into mixture (does not have to be completely blended). Put in refrigerator to cool, then beat well with mixer. Put in Cool Whip and chill overnight.
In a medium-sized bowl with a tight fitting lid, shred lettuce. Mix together onion, celery and pepper. Place these vegetables in a layer on top of lettuce. Add English peas as next layer. Beat enough mayonnaise to make a layer 1/4-inch deep over the peas. Sprinkle the sugar over mayonnaise layer; add grated cheese layer and sprinkle bacon crumbs on top. Cover tightly and refrigerate 24 hours.
Sift the first 4 ingredients 4 times, or mix extra well. Make hole in center. Add the mayonnaise, boiling water and vanilla; mix well. Bake at 350° in a 13 x 9 x 2-inch pan until done.
Drain potatoes and onion. Add eggs, olives, pickles and bacon bits, chopped as coarse or as fine as you want. Mix with Ranch dressing and let sit for about an hour. Just before serving, mix in the mayo to make it moist. Makes a family size bowl.
In a large serving dish, mix the ingredients together. A real advantage of this recipe is that measurements don't have to be exact, and you can change the ratio of the carrots to apples to suit your taste. Try pineapple instead of apples for a variation.