HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Use 11 x 16 cookie sheet lined with waxed paper-spread batter over waxed paper. Mix dry mixture and batter together. Spread evenly in pan, bake 15 to 18 minutes. Use two sheets white paper towels placed on cloth towel-dump on towel peel off waxed paper, cut in half where paper towel ends-start from the center and roll up with paper towel-let cool. Unroll-rolls taking off paper spread on filling reroll and wrap in foil and freeze. When ready to eat cut in 1/2 inch and refrigerate until time to serve.
Saute together the onions, celery, green pepper and mushrooms. Brown meat; add sauteed vegetables, tomato sauce and tomatoes. Season with salt, fresh ground pepper, garlic powder and chili powder to taste. Cook slowly for 3 hours. Add water if needed. Freezes well.
Place potatoes in a small mixing bowl; sprinkle with seasoned salt and pepper. Pour oil over top and coat well. Pour into a 9 x 13-inch baking dish. Drain half of the juice off of peas and pour over potatoes. Coat chicken with salt and pepper as desired, then roll in bread crumbs. Place over top of peas. Sprinkle with Parmesan cheese. Bake at 350° for an hour. May want to cover for half of the cooking time.
In a large bowl, mix bread, ham and cheese cubes. Place 1/3 of mixture in 9 x 13-inch baking dish. Mix flour and mustard in a cup. Sprinkle 1 tablespoon over bread mixture. Drizzle with 1 tablespoon melted butter. Repeat with remaining bread mixture, flour mixture and butter to make 2 more layers. Beat eggs and milk until foamy. Pour over layers in baking dish. Cover. Chill 4 hours or overnight. Bake, uncovered, 1 hour at 350° until golden and puffed.
Beat cream cheese, Cheddar cheese, Worcestershire sauce, salt and pepper on medium speed, scraping bowl constantly until fluffy. Press mixture in small, deep bowl. Cover and refrigerate at least 1 hour. Loosen edge of cheese ball with spatula; unmold on serving plate. Sprinkle with chopped nuts.
Mix the ingredients in a blender and pour into a pie pan sprayed with nonstick spray. Bake at 350° for 50 to 55 minutes.
Brown chicken in 2 tablespoons oil. Add sugar, soy sauce and water. Let cook on low 1 1/2 hours or until soy sauce has soaked into chicken. Serve with yellow rice.
Brown hamburger, bacon and onion. Cook until tender and drain. Add remaining ingredients. Mix well. Bake at 350° for 30 minutes.
Cream the brown sugar, sugar and butter. Add the eggs. Mix in the salt, baking powder, baking soda, vanilla, flour and oatmeal. Add the Hershey bar, nuts and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake at 400° for 6 to 8 minutes.
Shred cabbage and sprinkle salt on it. Let sit for 1 hour. Grate carrot, pepper and onion. Boil vinegar, water, sugar and seeds for one minute. Let cool; mix onion, carrots and pepper with cabbage. Pour cool liquid over cabbage mixture. Mix it and freeze.
Melt butterscotch morsels and butter in top of double boiler. Remove from heat. Stir in sugar; cool 5 minutes. Sift dry ingredients. Add eggs and vanilla to sugar, butter and butterscotch morsels. Blend in dry ingredients and walnuts. Turn into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Mix all but last 3 ingredients for 8 minutes. Pour 1/2 batter in pan. In separate bowl mix last three ingredients. Mix and sprinkle half of mixture on batter. Add the rest of the batter and sprinkle the rest of the dry mixture on batter. Bake for 45 minutes at 300°.
Brown meat in hot oil. Add onion, garlic and celery; cook until tender. Stir in soup, thawed vegetable, rice and seasoning.	Turn into greased 2 1/2 quart casserole. Cover and bake in moderate oven at 350° for 25 minutes. Uncover and sprinkle with chow mein noodles; return to oven for about 5 minutes. Makes 6 to 8 servings.
Add the sugar, vinegar, cinnamon, cloves and the juice from the peaches. Bring to a boil; simmer for 20 minutes. Pour over peaches. Cool. Chill before serving. Will last for weeks in the refrigerator.
Cream butter and sugar well. Add flavoring. Add eggs, one at a time. Add dry ingredients and mix well. Stir evenly. Pour into greased and floured Bundt pan for 1 1/2 hours at 350° or until toothpick comes out clean.
Melt chocolate and butter in microwave. Mix rest of ingredients with chocolate and butter. Place batter in unbaked pie shell. Bake at 350° for 30 to 45 minutes. Check after 30 minutes. Makes 1 pie.
Put all ingredients in blender. Pour into greased and floured 9 1/2-inch pie plate. Bake at 350° for 1 hour or until inserted knife comes out clean.
Beat together sugar and eggs. Add oil and vanilla. Mix well. Sift flour. Add with spices and mix. Stir in apples and nuts. Pour into greased and floured 9 x 13-inch cake pan and bake at 350° for 45 minutes. Serve with icing, ice cream or whipped cream.
Place on 6 muffins cut in half, then cut into quarters (48 pieces). Bake in moderate oven until cheese melts at 350°.
Preheat oven to 450°. Combine dry ingredients using pastry blender or two knives. Cut shortening into dry mix. Looks like coarse meal. In another bowl beat egg with milk. Pour into flour mix and stir until well mixed. Drop 1/3 cup of dough into mounds on greased baking sheet. Bake 12 to 15 minutes or until golden brown. Yields 6 to 8 cakes.
Cream together with mixer the cream cheese, sour cream and taco seasoning. Place in a glass 13 x 9-inch pan. Top with remaining ingredients. You can vary amounts according to taste. Chill. Serve with chips of choice. We like Ranch, taco, Doritos or Tostitos chips. Makes a 13 x 9-inch pan, well over half full. Can easily be doubled.
Mix all this together and shape into a ball; let chill. Serve with crackers and cocktail sauce.
Prepare topping mix. Fold into cottage cheese. Sprinkle gelatin over mixture. Blend. Fold in fruit cocktail, marshmallows and pecans. Refrigerate 1 hour before serving. Makes 8 to 10 servings.
Let cream cheese soften. Mix mayonnaise and sugar. Whip cream. Add cream, fruit and nuts and freeze.
Put 1/2 cup sugar in a dry skillet. Heat until golden brown. Add water and cook until sugar is melted and forms a thin syrup. Combine with remaining ingredients in a large saucepan. Boil rapidly to the soft ball stage. Remove from heat. Place saucepan in a pan of cold water and beat until thick and creamy. Add vanilla. Will frost one 3 layer cake.
Cook sausage and garlic until meat is brown. Drain fat. Set aside. Cover and cook squash in a little water until tender. Drain and mash. Combine mashed squash, cheese, milk, parsley, salt, oregano, chili powder and crumbs with the meat. Fold in eggs. Place in baking dish and bake at 350° for 20 to 25 minutes.
This entree is so easy to prepare and makes an impressive dinner to serve guests. It requires literally no attention once you pop it in the oven and tastes like you worked for hours!
In 3-quart saucepan, cook bacon over medium heat for 5 minutes. Add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes). Great for a cold winter night!
Saute ingredients together until vegetables are crisp and tender. Stir in meat, saute for 3 to 5 minutes more. Cool and fill wrappers. Deep-fry or pan-fry rolls until crisp and golden. Drain and serve. Rolls may be frozen for future use. They must be defrosted before reheated, either by frying or baking.
Mix all ingredients, except oil and honey, in a large bowl. In a small bowl, mix the oil and honey. Mix dry and moist ingredients together. Spread in 2 large cookie sheets. Bake at 250° for about 1 hour; stir once to prevent burning. Cool. Store in airtight container in refrigerator. Freezes well.
Combine tomato soup, oil, sugar, vinegar, Worcestershire sauce, dry mustard, salt and pepper. Pour over carrots, onions and peppers. Let stand for 12 hours. Keep in refrigerator.
Heat oven to 350°. Mix shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Bake 12 to 15 minutes.
Brown ground beef. Add onions and cook until clear. Drain. Add next 8 ingredients. Cover and simmer 1 hour. Cook lasagna noodles according to directions on box. Drain. Alternate layers of meat, noodles, Mozzarella cheese and Parmesan cheese in a 9 x 12-inch baking dish. Bake at 350° until bubbly, about 30 minutes.
Dissolve gelatin in cold water. Combine pineapple, cream cheese and sugar in pan and cook over low heat (stir often) until well mixed. Add lemon juice and gelatin mix. Let cool. Fold in Cool Whip, cherries and pecans. Chill until firm.
Layer as follows: (first layer) shredded lettuce; (second layer) chopped pepper, onion, celery and grated carrot and (third layer) frozen green peas. Put in a large clear bowl; top with mayonnaise, then sprinkle the sugar. Finally layer the bacon and cheese. Cover and refrigerate overnight.
Brush meat with Kitchen Bouquet. Brown well in hot oil. Remove meat from pan. In same pan, saute garlic, onion and celery for 2 minutes. Stir in remaining ingredients. Return meat to pan. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is fork-tender.
Mix fast and pour into buttered 9 x 13-inch pan. This hardens fast.
Drain and flake tuna. Add celery and relish. Combine remaining ingredients and mix well. Add to tuna. Mix thoroughly. Serve on crisp lettuce. Garnish with sliced hard cooked eggs, tomato wedges, or thin slices of avocado. May also be used as a filling for sandwiches.
Preheat oven to 350°. Grease 1 1/2-quart baking dish. Grate lemon rind over bread cubes in large mixing bowl. Bring milk and sugar to a boil; add butter and pour over bread cubes; cool. Add beaten egg yolks and lemon juice to the bread mixture. Beat egg whites and salt until whites form stiff peaks, then fold into bread mixture. Egg whites may be omitted if so desired. Pour into prepared dish and sprinkle with confectioners sugar. Place baking dish in a pan of hot water and bake at 350° for 1 hour.
Mix all ingredients. Put in 9 x 13 casserole. Top with buttered bread crumbs and sliced almonds. Bake at 350° for 25 to 30 minutes.
Mix ground beef, chili powder and salt; brown in skillet. Add onion, celery and green pepper. Saute until onions are transparent. In a large roasting pan, spread half of the meat mixture and top with a sprinkling of flour. Top with peas and sprinkle with flour. Add tomatoes and another layer of flour. Next, spread noodles over mixture and top with grated cheese. Sprinkle bread crumbs over cheese. Bake 2 hours at 350°.
Chop peppers in food processor. (Avoid contact with skin or eyes.) Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes.
Add eggs to melted butter, sugar and flour. Mix well. Bake 1 hour and 15 to 20 minutes in a 325° oven.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350° for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Fry bacon to crisp; drain off grease. Place on paper towel. Cook onion and bell pepper in pan where bacon was cooked. Combine beans with bacon and about one tablespoon bacon drippings, catsup, sugar, onion, pepper, relish and mustard. Bake in 350° oven for 30 to 40 minutes. Do not cover pan.
Preheat oven to 450°. Grease 8 or 9-inch pan. Combine all ingredients in order listed; stir until smooth. Pour into pan. Bake for 20 to 25 minutes. Serves 9.
Preheat oven to 350°. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter; mix until well blended. Stir in nuts. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Yields 1 loaf.
Whisk all ingredients in a 3-quart microwave-safe casserole until smooth. Cover with lid or vented plastic wrap and microwave on High for 10 minutes, stirring after 5 minutes. Reduce power to Medium-high and microwave 10 minutes more, stirring after 5 minutes. Let stand covered for 20 minutes. Serves 8.
Cook linguine as directed and drain. Melt margarine in saucepan over low heat. Stir in flour and salt, adding evaporated milk. Bring to boil, stirring constantly. Boil 1 minute. Add liquid from mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Add 2 cups sauce and mushrooms to linguine; toss well. Spoon linguine mixture into 13 x 9 x 2-inch baking dish, pressing up the sides to leave a slight hollow in center of dish. Toss ham in remaining sauce; spread it in center of linguine. Sprinkle with Romano cheese. Saute red and green peppers in vegetable oil until soft; cool. Bake linguine in preheated 400° oven. Before serving, sprinkle croutons around edge. Reheat peppers and mount them in center. Makes 8 servings.
Add boiling water to Jell-O and put in freezer; almost let it jell. While this is setting up, cream sugar and cream cheese together. Add vanilla and lemon juice. Mix all real well. Set this aside.
For best results, use mixer. Cream shortening, sugar and salt. Add boiling water. Cool until lukewarm. Add eggs, yeast and flour. Let rise until double in bulk. Punch down and knead slightly. Roll to 1/4 to 1/2-inch thickness. Cut in various shapes. Dip in melted butter and place in Bundt cake pan. Let rise until double. Bake at 350° for 35 to 40 minutes. (May be refrigerated after punching down. Can be frozen after it is placed in pan.)
Melt oleo and mix in spices. Use large broiler pan and put one layer of nuts into pan. Pour liquid over nuts. Bake at 200° for 2 hours or longer if needed.
Boil cabbage until about done. Put 1/2 cabbage in bottom of casserole. Cover with a layer of cheese and rest of cabbage. Mix milk with cream of celery soup. Pour on top of cabbage. Add more cheese. Melt margarine and mix with crushed crackers. Put on top of cabbage mix and bake at 350° for 20 to 25 minutes.
Slice bananas; cover bottom of 9 x 13-inch pan. Mix pineapple and marshmallows into Jell-O that has been dissolved in boiling water and to which cold water has been added; pour over bananas. (Use enough marshmallows to cover bottom of pan.) Let set to gel.
Combine chocolate chips and walnuts or pecans. Remove a spoonful of cake mix and toss it with chips and nuts. In a mixing bowl, combine all ingredients, except the chips, nuts and confectioners sugar. Mix well. Fold in chips and nuts. Pour into greased and floured tube or Bundt pan. Bake at 350° for 50 to 55 minutes or until cake tests done. Remove from pan and cool on wire rack. Dust with confectioners sugar to serve.
Combine the first four ingredients and melt until sugar is thoroughly dissolved. Remove from heat and add peanut butter. Dissolve and add oats. Spoon out on wax paper (like drop biscuits) and let cool.
Place peaches, corn syrup and ginger root in blender container. Cover. Blend on medium speed for 30 seconds or just until smooth. Add sherbet and ginger ale. Cover. Blend on medium speed for 15 seconds or just until smooth. Pour into two large glasses. Top each with ice cream. Serves 2.
Saute mushrooms, onion, carrot and celery in butter in saucepan. Stir in flour, bouillon cubes, tarragon, pepper, water and turkey. Cover and cook 10 minutes. Stir in evaporated milk. Heat to serving temperature. Makes about 5 cups.
Grind pepperoni stick with 1/2 cup Cheddar cheese. Add enough mayonnaise to hold mixture together. Stir ingredients together well. Spread on Ritz crackers. Garnish with sliced olive rings or pimento. Yield: 2 dozen.
Mix sugar, flour and cornmeal thoroughly. Cream butter and gradually add sugar mixture. Add beaten eggs to which milk and vanilla have been added. Pour into unbaked pie shell and place on cookie sheet. Bake at 400° (preheated) for 15 minutes, then lower to 350° and continue baking until firm, 50 to 60 minutes. Cool thoroughly at room temperature.
Blend all ingredients in blender. Blend 1/2 the ingredients at a time as they will not all fit in the blender at the same time. Add more water if batter is too thick. Bake in hot waffle iron 8 to 10 minutes to desired crispness.
Let steak marinate for 3 hours at rom temperature, turning occasionally. Grill or broil, using marinade as a basting sauce.
Mix all ingredients, except apples and nuts. Stir in nuts and apples. Grease and flour Bundt pan. Bake at 350° for 75 minutes. Variation: Add 1/2 cup coconut.
In a large pot, rinse the red lentils clean; add water and bring to rapid boil, then simmer gently. When the lentils become tender, add the carrots and leeks; add more water if needed and stock cubes to taste. Continue to simmer until the carrots and leeks are cooked; add seasonings to taste. Add more or less water, depending upon consistency desired.
Mix together cake mix, 1 egg and oil until crumbly, reserving 1 cup. Lightly pat remaining mixture in bottom of ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Beat together cream cheese, sugar, lemon juice and remaining 1 egg until light and smooth; spread over baked layer. Sprinkle with remaining 1 cup crumb mixture. Bake 15 minutes longer; let cool. Cut into bars.
Mix ingredients together, placing 1/4 teaspoon on 1/2 of each biscuit. Fold over and pinch. Place pinched side down in 9 x 9-inch casserole dish. Spread excess mixture over top of biscuits. Bake for 25 to 30 minutes at 350°. Let cool for 10 to 15 minutes.
Line pan with one crust and set aside. Combine remaining ingredients; salt and pepper to taste. Pour into lined pie pan. Top with remaining crust. Cut slits into top to vent. Bake at 375° for 45 to 50 minutes, until golden brown. Makes 6 servings. (Tuna can be substituted for chicken; use 12 ounce can.)
Heat 1/4-inch of fat until very hot. Cut haddock in serving pieces. Dip in flour, then in egg and water mixture. Roll in cornflakes. Put fish in hot oil. Fry 5 minutes, turning once. Drain on paper towel. Makes 3 or 4 servings.
Brown ground beef; add tomatoes, bell pepper, onion, rice, salt, basil and pepper. Cover and simmer for 25 minutes, stirring occasionally. Top with slices of Velveeta cheese. Heat until melted.
Sift together 2 cups flour, 1 teaspoon salt and baking powder. Into this work lard, then add milk and mix well. Roll dough to 1/4-inch. Spread thick with soft butter, sugar and rhubarb. Sprinkle with nutmeg. Roll as you would cinnamon rolls and cut into 1 1/2 to 2-inch slices. Place in pan; pour sweet sauce over and around them. Bake in moderate oven.
Stir together the first 2 ingredients. Add the last 3 ingredients. Cover and refrigerate.
In a large bowl, cream the shortening and sugar. Add the molasses, salt and egg. Blend well.
Scald milk and salt, oil and sugar. Let cool. Pour over yeast. Add flour and mix well. Knead a few times and roll out on flour surface. Cut out rolls, brush tops with butter. Let rise 1 hour or longer. Bake at 375° for 15 minutes.
Clean the hog's head by removing snout, eyes, ears, brains and all skin. Trim off fat. Cut head in four pieces and soak in salt water (1/2 cup salt to 1 gallon cold water) for 3 hours to draw out blood. Drain off salt water and wash well in cold water. (Heart, tongue and other meat trimmings may be cooked with head meat.)
Mix well with fork. Dip bread slices into mixture, both sides. Cook in 2 tablespoons of shortening or oil. Just enough to cover bottom of skillet. Turn brown, flip to the other side until golden. Serves 3.
Cook broccoli and cauliflower by package directions and drain off water. Put in buttered baking dish. Mix soup and milk and pour over vegetables. Bake for 20 minutes in 350° oven. Sprinkle crumbs over top and bake 10 more minutes.
Sprinkle apples with lemon juice. Add celery, nuts and raisins. Fold mayonnaise into apple mixture; chill. Serve on a lettuce leaf. Sprinkle with paprika before serving.
Combine eggs, sugar substitute, onion and mustard in container of an electric blender; cover and process until mixture is smooth. With blender running, add Italian dressing in a slow steady stream, processing until blended. Stir in poppy seed and sesame seed. Cover and refrigerate until thoroughly chilled.
Slice pork, cut up okra, onion and tomatoes, should be steamed for half an hour. Cook rice in boiling water. When rice is done, add to mixture of pork, okra, onion and tomatoes. Add seasonings, cook until dry.
Place chicken breasts on a cutting board. Cover with plastic wrap. Pound breasts with a rolling pin until they are about 1/4 inch thick. Mix eggs and milk in a bowl. Dip breasts in egg mixture, then coat with bread crumbs. Cook breasts in frying pan, using cooking oil for 10 to 15 minutes, turning them over halfway through cooking time.
Brown and drain meat, then add rest of ingredients. Put 1 teaspoon on each slice of bread (use Party rye bread). Cook 15 to 20 minutes at 350°.
Combine the first 5 ingredients. Spoon into shallow baking dish. Sprinkle with bread crumbs and cheese. Bake at 350° for 25 minutes. Serves 4.
In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper. Shake well. Chill for 1 hour. Just before serving, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Add dressing and toss. Top with chow mein noodles. Yield: 12 servings.
Mix salt with cabbage. Let stand one hour. Drain excess moisture. Add carrot and pepper.
Saute onion in butter. Add chilies, tomato juice, Cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture and a layer of grated cheese. Repeat until all is used. Bake at 350° for about 30 minutes in a 2-quart casserole, covered; then uncover and add more grated cheese and cook until cheese is melted. Serves about 8.
Heat all ingredients in a small saucepan over low heat until hot. Thin with milk, if necessary. Serve with chunks of rye bread. This recipe can be doubled and poured into hollowed out pumpernickel bread loaf and served for crowd (use a little more milk for dipping consistency). The best rye is dark Cincinnati Rye by Klosterman's.
Mix together all ingredients except nuts. Set in refrigerator until it hardens. Form into a ball and roll in chopped nuts to cover. Makes 2 balls. Can be frozen.
Coarsely chop graham crackers with a food chopper. Combine graham crackers, butter and sugar. Press into the bottom and up sides of a 9-inch spring-form pan.
Mix all ingredients together and pour into a 9 X 13 pan. Bake at 350° for 50-55 minutes.
Preheat oven to 350°. Put box cake mix in a large bowl and add eggs and oil. Mix well until the batter shows no lumps. Using teaspoon, drop batter about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes. Be sure to let them cool before serving with a cold glass of milk. To make these cookies extra special, you can add some raisins, nuts, or chocolate chips. Simply delicious!
Cream butter until soft. Add sugar; blend until creamy. Drop by teaspoon on cookie sheet. Bake at 300° for approximately 40 minutes. While hot, roll cookies in confectioners sugar.
Fry steak until brown. Set aside. In the same skillet saute onions; add the flour and brown slightly. Add tomato sauce, water and other seasonings. Lower heat and add meat. Cover and simmer for 45 minutes. Serve with rice. Grits and Grillades is a traditional brunch favorite in New Orleans.
Add all items in baking dish. Cook, uncovered, at 350° for 1 hour.
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add chopped roast and next 8 ingredients. Bring mixture to a boil. Cover, reduce heat, simmer 1 hour, stirring occasionally. Add beans, and cook until thoroughly heated. Serve chili over rice. Yield: 12 cups.
Mix all ingredients together well. Chill at least 4 hours. Serve with any kind of fresh fruit.
Mix caramels and Pet milk. Cook over low heat and stir until melted. Set aside.
Brown 1 pound of ground beef, drain well. Add one drained (15 oz.) can kidney beans, 1/4 tsp salt and a splash of water. Simmer 10 minutes or until dry. Chill the meat and bean mixture and add to the cold salad. Serves 10 to 12.