HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put meat in bowl. Add onions, peppers, bread, garlic, parsley, egg, salt, pepper and applesauce; mix well. Form into loaf shape; flour well. Oil pan and place floured loaf in pan. Add catsup on top of loaf. Cover with foil. Bake at 350°° for 2 hours. Uncover for last 15 minutes.
Mix all ingredients together well. Heat waffle iron and use a cup measure to pour batter onto waffle iron. Cook until golden brown. Serve hot with fresh fruit slices.
Combine all ingredients except apples; bring to a boil. Pare apples, core, cut in eights and add to syrup. Cook slowly until done, 5 to 8 minutes. Remove from heat and cool in syrup. Remove spices and lemon. Serves 4.
Bring to a boil first 3 ingredients. Mix together the last 6 ingredients. Pour liquid mixture into dry mixture and beat until well mixed. Bake in a 15 x 10 1/2 x 1-inch pan at 375° for 20 to 25 minutes.
Melt butter in saucepan. Saute garlic. Place scallops in oiled baking dish; pour butter over them. Sprinkle salt, pepper and cheese over scallops and broil 6 to 8 minutes. Serve with lemon slices.
Keep in warm place 21 days. Stir and let stand another 21 days; strain. Ready to bottle up.
Mix butter, brown sugar and pretzels together. Place in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix strawberry Jell-O with 2 cups boiling water and the strawberries. Cool until the mixture begins to set. Cream the cream cheese, sugar and whipped topping; spread on top of cooled crust. Cover with strawberry mixture and refrigerate.
Boil eggs. Drain immediately and run cold water over eggs. Peel eggs and place in narrow, deep jar. In medium saucepan, combine all other ingredients except sliced onions. Bring to a boil, reduce heat and simmer 5 minutes. Place onion slices on top of eggs; pour hot vinegar on top of eggs, making sure they are completely covered. Cover tightly; refrigerate for several days.
Mix all ingredients except nuts together. Stir well and beat for 5 minutes with mixer. Spray Bundt pan very good with Pam. Add nuts to mix and stir well. Pour into prepared pan. Bake at 325° for one hour, but remove the instant it is done. Let cool to lukewarm. Leave in pan.
Mix together and pour into greased 9 x 13-inch Pyrex dish. Bake at 350° for 1 hour.
Preheat oven to 400°. Over medium heat, cook sausage, mushrooms and onion. Drain well. Season to taste with salt and pepper. Combine eggs and sour cream in blender. Pour into greased 9 x 12-inch baking dish (greased). Bake until eggs are softly set, 5 to 10 minutes. Spoon salsa over eggs. Add sausage mixture. Top with Velveeta, then Mozzarella and Cheddar.
Mix first 6 ingredients together. Pour 1/3 batter into greased tube pan. Sprinkle with 1/3 chocolate chips. Mix 1/3 more batter with all of chocolate syrup. Pour on top of other batter. Sprinkle with 1/3 more chocolate chips. Pour rest of batter on top and sprinkle with rest of chocolate chips. Bake at 350° for 45 minutes.
Combine all ingredients, except potato. Add potato when stew is almost done. Bring stew to boil and then lower to simmer until done.
Mix well. Make patty cakes or put in a casserole dish. Bake at 350° for 25 minutes. Serves 6.
Cook potatoes with salt and margarine until tender. Drain well. Whip. Beat in cream cheese and sour cream. Pour into buttered baking dish. Sprinkle grated cheese on top, if desired. Bake at 350° for 30 minutes. Best if made up the night before. Store tightly covered in refrigerator overnight before baking.
Sort and wash peas; place in a heavy saucepan. Cover with water and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak 1 hour.
Combine all ingredients together. Form in large ball. Roll in nuts. Wrap in foil and refrigerate.
Preheat oven to 450°. Spray a 6-cup, shallow baking dish with nonstick cooking spray. Cut cheeses into cubes. Cook macaroni according to package directions. If using fresh broccoli, put in with macaroni 3 minutes before pasta is done. Drain macaroni; leave in pot. Add Cheddar, Mozzarella, bacon bits, mustard, salt and red pepper. If using thawed, frozen broccoli, add it now. Spoon mixture into the prepared baking dish. Pour milk evenly over top. Bake until bubbly and golden, 18 to 21 minutes. Makes 4 servings (1 1/4 cups).
Steam potatoes until tender, about 20 minutes. Saute garlic in olive oil for a minute or two, then add rosemary and saute another minute. Toss drained potatoes in garlic mixture. Season with salt and pepper.
Stir coconut, pecans and 1 package jello. Add milk and extract. Mix well and refrigerate overnight, covered.
Fry bacon and break up into pieces. Fry hamburger. Fry onion. Put all ingredients into crock-pot and can cook all day.
Whip the cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold topping in. Pour into crust; chill until firm. Top with chocolate syrup.
Spray 9 x 12-inch baking dish with Pam. Mix ingredients and put in pan. Bake at 350° for 40 minutes to 1 hour or until brown.
Saute shallots in 4 Tbsp. of butter for 5 minutes. Add oysters with their liquor. Bring to a boil, add milk and cream, salt, and pepper. Simmer 2 minutes. Add sherry and again bring to a boil. Serve at once, with a tsp. of butter in each serving.
Mix first 5 ingredients well. Pour into double boiler and cook until mixture coats spoon and is thick. Into a medium sized dish or bowl, layer wafers and thin slices of banana. Add vanilla to pudding mixture after removing from stove. Mix well. Pour pudding into the bowl. Let cool.
Mix ingredients together with enough Bisquick to thicken. Drop by teaspoons into hot oil and fry until brown.
Melt almond bark and Crisco oil together. Add remaining ingredients. Place on foil on 2 cookie sheets.
Boil chicken until done; save broth. Fry onion in oil until clear. Add chicken pieces, green mango, curry and flour until browned. Add broth and tomatoes. Simmer 45 minutes. Serve over rice, if desired.
Blend ingredients until just moistened. Spread mixture into a greased 9 x 13-inch pan. Bake 20 to 25 minutes in a 350° oven. Cool; cut into squares and sprinkle with powdered sugar. Yields 24 (2-inch) squares.
In large skillet, over medium heat, brown a thick slice of ham about 1/2-inch thick; turn and cook until browned and heated through. Remove ham to platter. Add 2 cups water to pan drippings over medium heat, with spoon stir drippings to loosen from bottom of pan, heat to boiling and boil 5 minutes stirring occasionally. Serve gravy over ham with grits. Delicious with biscuits.
Mix first 5 ingredients. Slice ham and cheese into long strips to fit each row of rolls. Halve rows, a row at a time, and place ham and cheese strips inside rolls. Pour mixture over rolls and bake 10 to 15 minutes at 350° until cheese is thoroughly melted.
Combine all ingredients in crockpot. Cook on low 8-10 hours or high for 4-5 hours.
Mix dry ingredients together; add pecans, apples, eggs, and margarine. Bake 35 minutes at 350°.
Melt butter. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popcorn; mix well. Spread into large shallow baking pans or cookie sheets. Bake in oven at 250° for 1 hour.
Combine meat, salt, egg, 1/2 can tomato sauce, Italian seasoning and 1/2 can French fried onions. In 9 x 13-inch baking dish, form 3 mini loaves. Place potatoes around loaves. Bake, covered, at 375° for 35 minutes. Place vegetables around loaves; stir to combine with the potatoes. Lightly season with salt and pepper, if desired. Top meat loaves with remaining tomato sauce. Bake, uncovered, 15 minutes. Top loaves with remaining onions; bake, uncovered, 5 minutes longer. Makes 3 to 6 servings.
Sprinkle brisket with pepper and paprika. Slice onions on top to cover. Mix remaining ingredients well and pour over meat. Marinate overnight. Bake at 300° to 325° for about 3 to 4 hours, depending on oven and thickness of meat. When ready to serve, slice very thinly against the grain and serve with sauce.
Combine the first 3 ingredients in blender and process for 30 seconds. Add last 3 ingredients and process about 15 seconds. Contents per tablespoon: calories 9, sodium 44 mg.
Let cream cheese get to room temperature. (Important to have cream cheese soft.) Add other ingredients. Mix well. Place in fridge until hard. Shape.
Combine all ingredients except Coke and marshmallows in a large mixing bowl. Blend at low speed; beat 1 minute at medium speed. Add Coke; blend well. By hand, stir in marshmallows. Pour batter into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes or until done. Cool about 30 minutes. Spread with Cola Icing.
Drain liquid from cherries and pineapple into saucepan or measuring cup. Add enough Coke to make 1 cup. Heat to boil and add Jell-O. Let cool to room temperature. Add rest of Coke and other ingredients. Pour into an 8-inch square dish. Refrigerate until jelled. Serves 6 to 8.
Mix salad dressing and sugar together. Sift flour, soda and cocoa together and combine with other mixture. Add water and vanilla. Bake in two layers at 350° until done. Frost with 7 Minute Frosting.
Cook chicken in boiling, salted water until tender. Remove chicken, saving 4 cups broth. Debone chicken; set aside. Skim broth, saving 6 tablespoons chicken fat. Combine 6 tablespoons flour with fat in bowl; blend well. Add a small amount of reserved broth, stirring until smooth. Stir flour into 4 cups of broth in saucepan. Cook over low heat until slightly thickened, stirring constantly. Season with salt and pepper.
Mix all ingredients together in a bowl and blend until smooth. The consistency of the dip can be controlled by the amount of lemon juice used. Chill thoroughly and serve with potato chips.
In sauce pan, melt butter. Stir in flour, garlic, salt and pepper until well blended. Gradually stir in water, milk and bouillon. Bring to a boil and stir for 2 minutes. Remove from heat, stir in chicken and veggies, set aside.
Drain juice from whole corn. Mix all ingredients together. Pour into a casserole dish and top with cracker crumbs. Bake for 1 hour at 350°.
Melt butter or margarine in scalded milk. Pour over bread crumbs and allow to stand for 5 minutes. Add cheese, salmon and salmon liquid to bread crumbs and mix well. Add eggs, mix lightly and pour into a buttered casserole dish. Bake in a 350° oven for 45 minutes. Serves 6.
Saute mushrooms and onions in margarine. Add shrimp and wine; cook 2 to 3 minutes or until shrimp are pink. Remove vegetables and shrimp from pan with slotted spoon. Add cream cheese and milk to pan. Stir over low heat with wire whisk until smooth. Add Swiss cheese; stir until cheese is melted. Return shrimp and vegetables to pan; mix lightly. Serve with rice or pasta. Makes 4 servings.
Cook onions slightly in butter. Put into a blender with the beans, chicken stock, and seasonings and blend. Transfer to a saucepan and simmer for 10 minutes. Add tomato juice. Heat and serve. Float 1 tablespoon of fresh cream on top of each cup.
Mix all ingredients together. Dough will be soft. Place dough in a cookie press and place 1-inch apart on a cookie sheet. Put sprinkles on cookies and bake at 350° for 10 minutes. Enjoy this great treat.
Cut kielbasa into 3-inch loaf pieces. Spread over bottom of 9 x 13-inch pan. Mix pineapple, chili sauce and brown sugar and pour over kielbasa. Bake at 325° for 1 hour and 15 minutes. Baste frequently.
Bring sugar, water and cream of tartar to boil, covered. Boil 5 minutes. Remove from heat and add margarine and baking soda. Pour over popcorn and stir thoroughly. Must be cane sugar or it will just crumble up and not stick to the popcorn.
Form beef, rice, parsley, onion salt and garlic salt into walnut sized meatballs. Parboil 1 medium whole head of cabbage.
Combine first 5 ingredients. Mix well. Add and mix next 4 ingredients. Slowly add the oil while beating with electric mixer.
Preheat oven to 400°. Combine soup, eggs and milk; stir in muffin mix until blended. Gently fold in sausage. Into greased 9-inch square baking pan, pour in muffin mixture. Bake 20 minutes or until lightly browned and toothpick inserted in center comes out clean.
Beat cake mix, pudding mix, oil, water and orange juice. Add eggs, one at a time, beat on high for 2 minutes. Remove about 1/4 to 1/3 of batter to smaller bowl and set aside. Add 3/4 cup Hershey's syrup to large batter and beat until mixed. Pour into well-greased and floured Bundt pan. Take reserved batter and pour onto chocolate batter, keeping away from sides and tube. Can substitute other pudding flavors, such as banana or chocolate. Bake at 350° for 45 to 60 minutes. Test for doneness.
Heat oven to 375°. Grease baking sheet with Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat with mixer until well blended. Combine oats, flour, soda, salt and cinnamon. Mix into creamed mixture until blended. Stir in raisins and nuts. Drop rounded teaspoonful 2 inches apart. Bake at 375° for 10 to 12 minutes or until lightly browned.
Sift together flour, baking powder, soda and salt. In another large bowl put shortening and sugar. Cream together until fluffy. Beat in eggs, one at a time. Mix in mashed bananas. Add flour mixture, about 1/4 at a time. Mix until smooth each time. Mix in nuts and pour into a greased loaf pan. Bake at 350° for about 50 minutes or until bread is browned and pulls slightly away from sides of pan. Let stand in pan 5 minutes. Cool before slicing.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese; stir well. Spoon into 2 1/2-quart casserole dish. Crush cereal and stir into remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes.
Slice peaches and mix with 3/4 cup of sugar; let stand 2 hours. Sift together the flour, salt and baking powder. Mix with 1 cup of sugar. Stir in milk and almond extract. Melt butter in baking dish. Pour batter over butter; do not stir. Pour the peaches over the top of the batter to form a layer. Bake in preheated 350° oven for 50 to 55 minutes; with glass baking dish, bake at 325°. Check as end of baking time approaches as you do not want the juices to caramelize. Serve with whipped cream, if desired. Serves 6.
Slice smoked kielbasi in 1-inch slices. Place in microwave dish. Top kielbasi with 1 teaspoon of brown sugar. With toothpicks, place a pineapple chunk on top. Microwave for 2 to 3 minutes until hot.
Brown hamburger meat; drain. Add tomatoes and chili. Mix well. Simmer 30 minutes to 1 hour.
Break bread into bowl; pour milk, onion, egg, sage, salt and pepper over bread and mix. Add more milk if needed to moisten bread. Brown pork chops. Place 2 chops in bottom of greased casserole; add dressing and put 2 chops on top. Add a small amount of water to grease from chops; pour over top of casserole. Bake, covered, for 1 hour at 350°. Yields 4 servings.
Preheat oven to 375°. Spray muffin tins with vegetable cooking spray. In large bowl, combine first 5 ingredients. In separate bowl, combine bananas, applesauce, egg and orange juice. Add liquid ingredients to dry ingredients, stirring until dry ingredients are moistened. Spoon batter into muffin tin and bake 25 to 30 minutes or until lightly browned. Yields 12 muffins.
Cream butter and sugar together. Add flour and eggs, beat well. Stir buttermilk, vanilla flavoring, and nutmeg. Pour into unbaked pie shell. Bake for 45 to 50 min at 350°. Cool before serving. Serves 8.
Boil onion and chopped squash until tender and drain. Add butter, mayonnaise, egg, salt and pepper. Mix well. Fold in cheese and pour into 8 x 8 greased casserole dish.	Top with Ritz crackers, crumbled and mixed with melted butter. Bake at 400° for 15 to 20 minutes or until bubbly.
Combine all ingredients in punch bowl. Serve immediately. Yield: 40 servings.
Mix all dry ingredients. Dissolve in hot water. Add cold water, juice and ginger ale. Makes approximately 30 cups. The colder the better!
Preheat oven to 350°. In a medium skillet, saute onion and celery in butter or margarine until translucent. In a medium bowl, combine onion, celery, stuffing mix, eggs and water; mix well. In a large bowl, combine ground turkey, plus half the stuffing mixture, mixed well. Pat out half the turkey stuffing mixture in 4 1/2 x 8 1/2 x 3-inch loaf pan. Spoon remaining stuffing over turkey mixture. Pour tomato juice on top. Bake for 1 1/2 hours, until turkey is no longer pink. Makes 8 to 10 servings.
Cook sugar, milk and butter to soft ball stage (cook on medium heat). Stir often. Remove from heat; add chocolate chips, marshmallow cream, vanilla and nuts. Mix until chocolate is melted and blended. Pour into buttered 13 x 9 x 2-inch pan; cool and cut in squares.
Combine first 5 ingredients, mix well. Stir in flour, drop by tablespoonfuls into 1/2 inch hot oil. Cook until browned, turning once. Drain. Yield: 6 servings.
Set aside 4 perfect strawberries with stems. Wash and cap remaining strawberries. Puree strawberries in blender, food processor (with a steel blade) or food mill. Combine puree with confectioners sugar and lemon juice. Pour mixture into a 1-quart metal pan or ice cube tray. Freeze until mushy and frozen 1/2 inch around sides.
Cream butter; add both sugars and molasses and cream well. Add eggs (beat 1 minute). Add raisins, chips and nuts to mixture. Blend remaining ingredients into mixture. Bake at 375° for 10 to 12 minutes. Do not overbake. Take out when tops of cookies look doughy. Makes a large batch.
Cream butter and just 1/4 cup sugar. Beat in egg yolks. Blend in flour. Spread in a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes.
Cook and drain broccoli and spinach according to directions on package. Mix all ingredients together, except cheese and cracker crumbs. Add cheese and crumbs on top and bake at 350° until bubbly.
Cream shortening. Add sugar. Cream well. Add eggs. Mix thoroughly. Add dry ingredients. Then add mashed bananas and sour milk. Bake at 350° for 1 hour. Makes a large loaf.
Puree tomatoes in processor or blender. Add remaining ingredients except garnish and mix until smooth. Taste and adjust seasoning. Pour into bowl, cover and chill well. Garnish each serving with yogurt and minced parsley.
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 Tbsp. butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13 x 9 x 2 inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. Yield: 12 servings.
Insert endive on toothpicks all around a tree-shaped piece of Styrofoam. Then insert remaining ingredients with toothpicks all around tree. Curl carrots.
Mix together all ingredients and knead for 5 minutes. Pack tightly and cover. Put in refrigerator. Knead mixture for 5 minutes on the 2nd and 3rd day. On the 4th day knead again for 5 minutes. Form into 1 pound rolls. Bake on broiler pan. Set oven on 175° to 200°. Bake for 4 hours. Turn rolls every hour. Meat will appear red when fully cooked.
Cream butter, sugar, brown sugar and vanilla until light and fluffy in a large mixing bowl. Add eggs; beat well. Combine flour, baking soda and salt. Gradually add flour mixture to creamed mixture. Beat well. Stir in chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly before removing from cookie sheet. Makes 6 dozen.
Beat egg well. Add hominy and mix well. Add rest of ingredients. Spoon into an 11 x 7 x 2-inch pan. Bake, uncovered, 45 minutes at 350° or until top begins to brown. Let set for a few minutes before serving. Garnish with parsley, if desired. Serves 8.
Grate cheeses and mix all together. Add 5 drops of Worcestershire sauce and sprinkle some garlic salt on it to taste. Form the cheeses into a ball with your hands. Roll the cheese ball over the chopped pecans. Serve with vegetable crackers.
Heat first 2 ingredients together in saucepan on stove. Do not add water to Jell-O. Mix next 2 ingredients in bowl and beat until mixture thickens. Add sour cream and Cool Whip and mix well. Dip vanilla wafers in milk and layer in a large dish. Use half of the wafers for the first layer. For second layer, layer half of the pudding mix. Layer half of strawberry mixture for third layer. Repeat layers. Top with wafers.
Mix mayonnaise and butter. Add cheese, onions, garlic and olives. Split French bread lengthwise. Spread half of mixture on each half of bread. Place each half with butter side up on baking sheet in oven. Bake at 350° until topping is crusty or until cheese melts.
Bring milk and lard to the boiling point but do not boil. Stir in sugar and salt; let cool to lukewarm. Beat eggs and add to the milk. Soak yeast cake in 2 tablespoons warm water and keep warm. Sift and measure the flour.
Melt butter in a skillet over medium heat. Stir in brown sugar, lemon juice, garlic and hot sauce. Remove from heat. In large skillet, heat oil over medium heat. Fry wings, turning occasionally for 10 minutes or until brown and very well done. Remove and drain on paper towels. Keep hot, or bake wings in a single layer at 450° for 25 minutes.
In skillet, melt 1/2 the butter, add garlic and onion, cook until golden. Add spinach, cover pan, cook until spinach is heated through. Meanwhile, cook noodles. Drain and return to pot. Toss with remaining butter, spinach mixture, Parmesan and cream until all are blended and heated through. Serve immediately.
Mix all ingredients well. Pour into medium-size greased casserole dish. Bake uncovered, 30 minutes, at 350°.
Cream eggs, sugar and oil together. Mix in remaining ingredients. Bake for 80 minutes at 325° in a greased 9 x 5 x 3-inch bread pan.
Mix together chicken broth, refried beans, and tomatoes. Bring to a boil. Shred chicken breasts, and add to the soup. Cut flour tortillas in strips and bake at 350° until slightly browned. Place soup in individual bowls, top with cheese, then place tortilla chips on top.
Mix and store. One serving is 3 teaspoons of mixture to 1 cup of boiling water.
Break florets into small pieces; add onion and cheese. Dice bacon and fry until crisp; drain well and add to broccoli mixture. Combine mayonnaise, vinegar and sugar, stirring until sugar is dissolved. Pour over vegetables. Chill.
Fill baked pie crust with sliced strawberries. Bring sugar, cornstarch, Jell-O and water to boil. Cook until mixture becomes clear looking. Cool slightly. Pour over sliced strawberries; refrigerate. Top with Cool Whip.
Combine milk and lime juice. Add slightly beaten egg yolks. Pour into pie shell and bake 10 minutes. Make meringue by beating egg whites and cream of tartar and gradually adding sugar. Cover pie with meringue, spreading to edges over crust. Bake at 325° until lightly browned, about 10 minutes.
Boil the squash and onion in water until tender; drain. Next add the cornmeal and egg. Continue stirring and add the milk and cheese, if you prefer. Drop the patties into hot grease, preferably in an iron skillet. Cook just the same as you would any other type of patty. Cook on low or medium. Brown and drain on a paper towel.
Boil chicken breasts and debone; cut into small pieces. Saute chopped onions in Wesson oil. Add chicken and heat until piping hot. Season with salt and pepper. Thaw tortillas. Fill with chicken and onions and roll up. Stick with a toothpick to hold together. Fry in hot grease. Serve with Roy's Best of the Bayou picante sauce. Serves 6.
Mix first 7 ingredients; pour in casserole. On top, put strips of Swiss cheese and almonds. Cover and bake at 350° for 30 to 40 minutes. Uncover and bake 10 more minutes.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure water into large warm bowl; sprinkle in yeast. Stir until dissolved. Stir in milk mixture, egg and 1/2 the flour; beat until smooth. Add remaining flour to make a stiff batter. Cover loosely with aluminum foil; refrigerate for at least 2 hours. (Dough may be kept in refrigerator up to 3 days.) Finish as directed in individual recipes.