HumbleIntelligence/food-ner-1-Million huggingface dataset:
Choose one from each category. Tear lettuce or spinach into pieces. Slice onions into ringlets or chop. Slice fruit if desired. Toast nuts if desired. Mix, serve with dressing on the side.
Tenderize steak. Cut in triangles; spread with mustard, slice of onion, strip of bacon and slice of dill pickle. Roll and fasten with toothpick. Braise in hot skillet. Add water and save liquid. Remove toothpicks and put in a 13 x 9-inch baking dish. Pour soup and tomato sauce with reserved liquid over meat. Bake in oven at 325° to 350° for 1 hour or until tender. Serve over rice or noodles. Serves 6.
Fry sausage until brown; add 1 cup water, little at a time and then other ingredients. Add another cup water and cook until done to suit your taste.
Add soup mix to water; boil gently, stirring now and then, for about 10 minutes. Saute mushrooms in margarine in large skillet until browned on all sides. Pour soup and lemon juice over mushrooms. Season with salt and pepper. Yields 6 cups.
Sift flour. Re-sift with sugar and salt. In saucepan, mix and bring to boil oleo, cocoa and water and while hot, pour over flour and sugar mixture. In other bowl, combine eggs, baking soda, milk, lemon and vanilla. Combine both mixtures and mix well. On a greased 15 x 10 x 1-inch sheet pan, bake at 350° for 20 to 23 minutes.
Place berries in a 2-quart baking dish, spreading evenly. Combine remaining ingredients and sprinkle over blueberries. Bake at 350° for 45 minutes.
Preheat oven to 325°. Beat cream cheese and sugar together until smooth. Add eggs, vanilla and salt; beat until well blended. Place crust on baking sheet and pour filling into crust. Drop melted chocolate by teaspoonfuls onto filling. Swirl chocolate into filling with tip of knife. Bake on baking sheet for 25 to 30 minutes or until knife inserted in center comes clean. Cool; chill about 3 hours. Serves 8.
Put cottage cheese and pineapple in blender and blend until smooth. Dissolve Jell-O in boiling water and combine with pineapple mixture. Pour into mold and chill until firm. Good and fast!
Pitted cherries or sliced peaches can be substituted for blackberries. Add 1/4 cup sugar to unsweetened fruit. Preheat oven to 350°. Melt butter in an 8-inch baking pan in oven. Place blackberries and juice in small saucepan placed over low heat until heated through. Combine flour, sugar and milk in bowl; blend well. Pour into baking pan with melted butter; do not stir. Spoon blackberries and juice evenly over batter; do not stir. Bake 40 to 45 minutes or until golden brown. Serve warm with cream.
Layer bottom of 9 x 13-inch pan with cut up chicken breasts; sprinkle onion on top. Mix soup and water and pour over chicken. Mix stuffing according to package directions and put on top of chicken-soup mixture. Bake at 350° for 30 minutes.
Melt butter in an 8 x 8-inch glass pan, 1 minute on High in microwave. Slice onion into rings. Toss potatoes and onions in melted butter. Sprinkle with seasoned salt; stir well so that salt does not sit on top. Cover dish with plastic wrap. Microwave for 12 to 15 minutes. Let stand, covered, for 3 minutes. Serves 6.
Combine ingredients in deep bowl. Toss together and serve with Pita bread. Add more lemon juice, if desired. Serves 4.
Brown pork. Add 1/2 cup water; cover and simmer until tender. Add more water if necessary. Drain pineapple, reserve syrup. Combine sugar and cornstarch, add pineapple juice, vinegar, soy sauce and salt. Add to pork; cook and stir until gravy thickens. Add pineapple, green pepper and onion; cook about 10 minutes. Serve over rice. Makes 7 servings.
Mix first 6 ingredients together in a large bowl with enough broth to soften bread crumbs. Add the chicken (after taking it off the bones and cut into small pieces). Add 2 cups sweet milk. Pour into casserole dish and bake at 450° for 1 hour or until brown.
Combine water, onion flakes and spinach and bring to a boil. Cook until spinach is thawed. Drain and set aside.
Spread cherry pie filling over bottom of 9 x 13-inch pan. Cover with layer of pineapple, sprinkle dry cake mix over pineapple and drizzle melted butter or margarine over cake mix. Sprinkle coconut and pecans over top and bake in preheated 325° oven for one hour.
Brown veal, onion and garlic in hot, heavy skillet. Add all other seasonings, tomatoes and tomato sauce. Simmer uncovered for 30 minutes.
Cook sugar, milk and butter for 3 minutes. Stir often. Remove from heat. Add marshmallows, coconut, graham cracker crumbs and nuts. Mix well. Spoon onto wax paper to cool.
Mix all ingredients and pour into a 1 1/2-quart baking dish. Place dish in a shallow pan of water and bake approximately 1 hour at 350°. Serve immediately.
Using a fork, mix together cake mix, egg and melted butter. Pat out evenly in cake pan. Mix remaining ingredients. Pour over cake mixture. Bake at 350° for 30 minutes.
Dissolve unflavored gelatin in cold water. Pour boiling water over lemon gelatin; stir until dissolved. Add unflavored gelatin and blend. Set aside 1/2 cup gelatin mixture to cool. Heat remaining mixture with cranberry sauce until sauce is melted. Drain cherries, reserving syrup. Add water to syrup to make 1 1/2 cups; add cranberry mixture. Chill until partially set.
Mix first 4 ingredients. Melt 1/2 cup butter in a 10 x 10-inch pan. Pour cobbler mixture over butter; add the fruit. Bake at 350° for 30 to 40 minutes or until golden brown. May use other fruits.
Line a 9 x 13-inch dish with bread. Brown sausage and spread on top of bread and then top with cheese. Beat eggs. Add salt, dry mustard and milk and pour on top of cheese. Refrigerate overnight. Bake at 350° for 40 minutes. Serves 8 to 10.
Beat eggs for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together and fold into pumpkin mixture the next 6 ingredients. Spread in greased or wax paper lined jelly roll pan (15 x 10 x 1-inch). Top with walnuts. Bake at 375° for 15 minutes. Turn out on a towel. Sprinkle with powdered sugar. Start at narrow end and roll towel and cake together. Cool, not cold, just cool.
Mix all ingredients, except beef, in a large bowl. Add the beef to the mixture. Cooking in a barbecue grill will be the best. Serves 4 persons.
Heat oven to 350°. In large bowl, combine sugar, oleo, pumpkin, vanilla and eggs. Blend well. Stir in raisins and chopped nuts. Drop by rounded teaspoonfuls 2 inches apart and bake for 12 to 15 minutes or until lightly browned. Remove from cooking sheet immediately. Cool.
Place meat on rack in shallow roasting pan. Roast at 325° for 4 hours. Combine remaining ingredients. Remove meat; spoon on sauce. Roast for 15 more minutes.
Cook chicken. Remove bones. Line pan with Doritos, then layer with chicken. Pour mixture on top of chicken. Bake at 300° for 30 minutes.
Cut broccoli into bite-size pieces. Add onion and bacon. Mix mayonnaise, sugar, vinegar and cheese. Toss the two mixtures. Refrigerate at least 3 hours. Serves 8 to 10.
In a heavy skillet, cook meat and onion until meat is browned. Stir in remaining ingredients and simmer in crock-pot 4 to 6 hours. Remove bay leaf before serving.
Roll one slice of dried beef inside each breast half and secure with a toothpick. Place in a shallow baking dish. Mix soup and sour cream well and pour over chicken. Sprinkle with paprika and almonds. Bake for 4 hours at 275°, uncovered. Serve with rice. Suitable for freezing.
Blend curry powder into the mayonnaise. Gradually blend in the canned milk. Add shrimp, green pepper, pimento and onion. Heat, stirring occasionally. Serve over hot rice. Serves 4.
Beat egg slightly. Mix in remaining ingredients. Pour into unbaked pie shell. Bake at 350 degrees until done or about 25 to 35 minutes.
For marinade, in a screw-top jar combine grape juice, oil, lime juice, tarragon and garlic. Cover and shake well. Place chicken cubes in a plastic bag set in a shallow dish. Pour marinade over chicken; close bag. Marinate in the refrigerator for 4 hours, turning once to distribute marinade. Drain chicken cubes, reserving marinade.
Brown the pork chops. Mix all other ingredients together, except rice, and put in crock-pot with chops. Cook on low for 4 hours. Don't peek. Make rice according to package directions. Serve over rice.
Prepare batter omitting oil. In a 9 x 13-inch pan, pour prepared cake batter and bake until done. Remove from oven. While cake is still hot, spread coconut flakes over top. Pour coconut syrup evenly over top. Refrigerate until completely cool, at least 2 hours.
Fry bacon until crisp. Add cabbage and onion. Season to taste with salt, pepper and garlic powder. Cook at medium heat about 15 minutes. Stir often.
Mix together vinegar, sugar, oil, mustard, celery seed, paprika and salt. Add the drained cans of vegetables. Mix well; chill for 4 hours or overnight. Serves 15.
Drain salmon, reserving liquid. Remove skin and bones, if desired. Flake with a fork and set aside. Combine cracker crumbs and reserved liquid; let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal, egg, salt and pepper. Shape mixture into 6 patties. Pour 1/4-inch oil into a large, heavy skillet. Fry patties in hot oil over medium heat until browned. Drain patties on paper towel. Yields 6 servings.
Fry chicken strips in margarine and garlic. Add broccoli and carrot strips and toss. Stir-fry for several minutes. Add broth and bring to boil. Add rice and pea pods. Simmer until cooked. When finished, add the lemon juice and serve.
Cook egg noodles until tender; drain. Mix the egg noodles, peas, soup and tuna with 1/2 can of milk (soup can). Put in casserole dish; sprinkle bread crumbs or crushed potato chips on top. Bake in oven for 30 minutes at 350°.
Mix mayonnaise, vinegar, Equal and garlic salt. Combine remaining ingredients together. Pour mayonnaise mixture over and mix well.
Combine all ingredients. Pour in baking pan or 10-inch round pie pan. Sprinkle 1 cup grated cheese on top. Bake at 425° for 25 minutes or until it puffs in middle. Cut in squares.
Drain crabmeat; reserve 3 tablespoons liquid. Using foil, separate flaked crabmeat. Combine meat, liquid, cream cheese, onion juice and curry. Spread mixture in ovensafe dish. Sprinkle paprika, parsley and pecans on meat mixture. Bake at 350° for 20 minutes. Serve hot with crackers.
Cream butter and sugar; add egg yolk and extract. Add flour, make balls and flatten with thumb. Add jam or nut meat into thumbprint. Place on ungreased pan. Bake at 350° for 10 minutes. Do not allow cookies to brown.
Mix yeast in the warm water, set aside. Mix melted butter with milk, sugar, eggs and salt. Then mix yeast mixture, flour and the melted butter/egg/sugar/milk/salt mixture. Knead dough gently and rise for 2 1/2 to 3 hours in a greased bowl in a warm place. Do not punch down, divide it into 4 parts. Roll each part out as you would for cinnamon rolls. Spread filling, about 6 tablespoons per loaf. Then roll up into a loaf, place in a pan sprayed with non-stick vegetable spray. Raise in a warm place about 30 minutes. Bake for 1 hour at 300°.
Grate cabbage; add Miracle Whip, sugar, vinegar and milk. Mix well. Let set in cool place for 5 to 10 minutes, then serve.
Beat eggs and add milk. Mix with salmon that has been chopped into small pieces. Add the remaining ingredients. Place in buttered casserole. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes.
Line the sides of a 9 x 13-inch spring-form pan with ladyfingers. Place them standing up, with rounded sides against the pan. If necessary, trim the bottoms so they are level with the top of the pan. Cover the bottom of the pan with the remaining ladyfingers, cutting them any way you please to make them fit. (This layer will not show.) You may have leftover ladyfingers. Reserve them for another use.
Preheat oven to 400°. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonfuls about 2-inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Remove from baking sheet immediately and cool. Makes about 4 dozen cookies.
Grease a 9 x 13-inch pan. Put marshmallows in. Mix cake mix as directed on box. Add to pan. Spoon pie filling over top. Bake at 350° for 45 to 50 minutes.
Beat together eggs, milk and sugar. Add cheeses and butter; mix well. Add flour and baking powder; mix well. Pour into greased 9 x 13 glass pan. Bake at 325° for 45 minutes.
Combine all ingredients in a well-oiled casserole dish. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool for 10 minutes before serving.
Coddle egg for exactly 60 seconds in simmering water. Place egg in blender; while blending slowly, dribble in half of the oil. Add lemon juice, garlic and cheese. Add salt and pepper to taste. Slowly blend in the rest of the oil. This dressing is best over romaine lettuce, but works well with all salads.
Have butcher slice boiled ham paper-thin. Combine cream cheese, nuts and garlic. Add a small amount of mayonnaise. Do not get mixture too thin.
Combine all ingredients through the grenadine in a punch bowl. Just before serving, add some ice cubes and gently stir in ginger ale. Put a lemon slice and cherry in each punch cup and serve. Makes 30 cups.
Brown the roast in the oil on medium-high heat in a Dutch oven. Top with onion slices and pour undiluted soup over the roast. Put in 300° oven for 3 to 4 hours or put the browned meat, onion and soup in a crock-pot on high 3 to 4 hours.
Put in blender or use hand mixer. Blend until creamy. Hollow out loaf of bread, breaking bread into small chunks for dipping. Put cheese spread into hollowed bread round.
Score steak on both sides in a diamond pattern. Brush mustard on both sides. Place in a large shallow dish. Combine Burgundy, lemon juice, soy sauce and Worcestershire sauce; pour over steak. Cover and marinate 8 hours in the refrigerator.
Mix flour, sugar and spice in ungreased 8-inch square pan with a fork. Add butter and stir until crumbly. Set aside 1/2 cup.
Beat egg whites until stiff. Add sugar gradually. Beat until glossy. Fold in flour, salt, vanilla and coconut. Line baking sheets with greased heavy brown paper. Drop coconut mixture by teaspoon on sheets. Bake 20 minutes at 350°.
Preheat oven to 350°. Combine all ingredients and pour into pie shell. Bake about 1 hour.
In large saucepan, combine raisins or dried fruit, sugar, shortening, spices and salt (cloves may be omitted). Boil for 3 minutes. Remove from heat and cool. Sift flour with baking powder and soda. Blend into liquid mixture, mixing thoroughly. Spread into well-greased and floured 9 x 13-inch pan and bake in 325° oven for about 1 hour. Cool in pan on rack. This can also be baked in large-size cookie sheet 1-inch deep. Bake 45 to 50 minutes. This needs no icing.
Melt candy bar and marshmallows in milk over medium heat, stirring constantly. Let Cool. Whip cream. Mix with first mixture and put into graham cracker crust. Chill for 2 hours before serving.
In 3-quart pan, bring water to a boil. Add broccoli and onion and boil 10 minutes. Add seasonings and shredded cheese; stir until melted. Add milk, cream and butter. Stir and heat to boiling. Slowly add water to flour, stirring constantly, until texture is smooth. Slowly add water, stirring rapidly. Cook until soup is consistency of heavy cream.
Sift together flour, baking powder and salt. Blend milk and egg. Stir in corn and drop from a tablespoon into deep hot fat. Fry until brown, approximately 4 to 8 minutes. Drain on paper towels.
Add sugar to peaches. Let stand 30 minutes. Soften gelatin in cold water. Dissolve in hot water. Cool and add to peach mixture, lemon juice and salt. Chill. When partially set, fold in whipped cream. Pour in baked pie shell or crumb crust, if preferred. Refrigerate.
Heat oven to 350°. Grease well. Dust with flour 3 layer pans, 8 or 9-inch pans or 1 oblong pan (13 x 9 x 2-inch).
Prepare crust or shell and place in a 9-inch pie plate. Mix pudding with milk. Cook on High 7 to 8 minutes, stirring often. Pour into pie crust. Refrigerate on hour. Top with a whipped dessert topping when cool.
Cut butter into flour and powdered sugar. Pat into 9-inch square pan and bake at 350° for 7 minutes.
Heat all ingredients (except the 2 cans of biscuits) until melted. Separate biscuits into quarters. Put in bowl. Toss mixture with biscuits lightly. Put in greased tube pan. Bake 20 to 30 minutes at 400°.
Butter casserole; add ingredients. Set casserole in another container with the bottom covered with water. Bake at 350° for 50 to 60 minutes until toothpick comes out clean.
Brown crumbled sausage in a heavy skillet; drain. Mix eggs, milk and mustard and stir in bread, sausage and cheese. Pour mixture into greased 13 x 9 x 2-inch pan. Cover; refrigerate overnight. Bake uncovered at 350° for 1 hour.
Wash and pick rice very well (preferably using long grain rice). Melt shortening in a medium size skillet. Use oil, lard or margarine, but not butter. Fry the rice with onion, gently stirring with a wooden spoon, until the mixture has a swishing sound. This takes about 10 minutes over a low flame and is a very important factor in producing the dry final product which is one of the prime requistes of Brazilian Rice.
Dissolve sugar in small amount of water. Mix sugar with rest of ingredients. Chill. Serve over your favorite salad greens.
Wash and peel raw vegetables; put through medium meat grinder. Cut up as needed. To fit grinder, grind also the beef suet and raisins. Place in medium bowl; mix with other ingredients until well mixed. Pack into 1-quart greased and floured mold or a small cloth bag that will hold a quart. Tie bag and place in kettle with tight fitting lid. Add boiling water to cover bag or if using mold, just enough boiling water to half way up mold. Boil over medium heat for 2 hours with covered pot. Serve warm with lemon sauce as topping.
Dice potatoes, onions and celery and place in water (just to cover). Cook slowly until tender. Fry and drain bacon while vegetables are cooking. Add bacon at end. Pour some of cooked vegetables into blender and blend. Then pour water off and add milk. Heat and cook until thickened. Add bacon, cheese and chives.
Combine butter, flour and 1/4 cup powdered sugar. Mix well. Pat onto sides and bottom of 8-inch square pan. Bake at 350° for 15 minutes or until light brown. Sift together granulated sugar, flour and baking powder. Add eggs and lemon juice. Spread over baked crust. Bake at 350° for 25 minutes. Dust with powdered sugar.
Begin to brown beef. Place beans into crock-pot. Mix in the onion, garlic, pepper, chili powder and hot sauce of your choice. Drain beef after it has been browned and mix with the beans. Simmer until beans are tender.
Bring the first 4 ingredients to a boil. Blend in mixing bowl the next 3 ingredients and then add hot mixture. Slightly beat the remaining ingredients into the above mixture. Use a large cake roll pan. Bake for 20 minutes at 400°.
Beat 3 eggs until thick and lemon colored. Stir in milk. Add flour, sugar and salt. Mix.
Boil chicken; remove skin and bones. Cut into small pieces. Put back into liquid. Cube several potatoes and a small onion. Add to chicken. Then add the following: corn, butter beans and tomatoes. Salt to taste.
Peel and cube eggplant. Add salt and barely cover with water. Cook until tender and drain. Add remaining ingredients. Put in a greased baking dish. Cover top with 1/2 cup grated cheese. Bake, uncovered, at 350° for 30 minutes.
Cream the shortening, sugars, vanilla, egg and water together. Sift together the flour, soda and salt. Blend into shortening mixture very well and then stir in oats. On greased cookie sheet, spread 3 tablespoonfuls of dough to make a 3 1/2-inch circle. Make circles 2 1/2-inches apart. Press candies into each. Bake 12 to 14 minutes at 375°. I usually double this recipe.
Mix and let rhubarb and sugar stand overnight. Bring to a boil for 5 minutes. Remove from stove and add strawberry jello. Stir. Cool and freeze.
Brown ground beef and drain. In small	amount	of oil, fry taco shells until heated (a few seconds on each side). Dip shells in enchilada sauce and fill each shell with ground beef, grated cheese and onion. Roll shell and place in	9 x 13-inch baking dish. Repeat until all shells are	filled and pour remaining sauce over enchiladas.	Top with remaining cheese and onion.	Bake at 425° until heated, about 20 minutes.
Shred cabbage. Chop onion and green pepper. Mix all together well. Put in refrigerator for a couple of hours. Before serving, drain. Salt and pepper to taste.
Cream butter and sugar. Add eggs and vanilla to creamed mixture. Sift flour with baking soda and spices. Beat in flour mixture alternately with applesauce. Add raisins and nuts. Bake 25 to 30 minutes in 350° oven or until tester comes out clean. Cool completely. Sprinkle with confectioners sugar before serving.
Roll chicken in corn starch. Heat oil in frying pan or wok over high heat. Add chicken and quickly brown. Sprinkle with garlic powder. Add tomatoes, water chestnuts, mushrooms, onions, celery and soy sauce. Stir. Reduce heat to simmer and cook five minutes. Lightly toss chicken-vegetable mix with lettuce. Serve hot with rice. Serves 4.
Mix all together and put in a 13 x 9-inch baking dish. Bake at 400° until brown, or when knife inserted in center comes out clean. Serve with salad.
Combine all ingredients; mix well. Spoon into a 13 x 9 x 2-inch pan. Bake, uncovered, at 350° for 40 minutes.
Wash beans; remove ends. Arrange in steamer basket; place over boiling water. Cover and steam 12 minutes. Remove beans and place in a single layer on paper towel to cool. Melt margarine in a nonstick skillet coated with cooking spray. Add mushrooms and garlic; cook 3 minutes. Add beans, onion powder, salt and pepper; toss gently. Cook until thoroughly heated. Yields 8 servings.
Steam asparagus for 4 minutes; drain and submerge in ice water to cool. Drain well and combine with hearts of palm. Mix vinegar, garlic, salt and pepper, then gradually drizzle in oil, whisking until blended well. Pour over asparagus and hearts of palm; marinate for at least 8 hours. Add tomatoes.
Mix together pineapple with juice and pudding. Put cream cheese and pecans together. Then mix all together. Can put in baked pie shell or graham cracker ready made shell. Can put fresh strawberries on top.
Slice and cook carrots until tender. Drain. In small dish, combine everything but bread crumbs and butter. Spread over carrots. Top with bread crumbs and butter. Bake at 325° for 30 minutes.
Melt butter; add the Worcestershire sauce, salt, pepper, onion, lemon juice and seasoned salt. Saute about 3 to 4 minutes and remove from heat. Alternate on skewers the chicken, water chestnuts and mushrooms. Brush with butter mixture and broil 3 to 5 minutes per side, turning often. Roll in Parmesan cheese when done. Makes 4 servings.
Combine cream cheese and cottage cheese; beat in sugar, eggs, cornstarch, flour, lemon juice, rind, vanilla, butter and sour cream. Pour onto graham cracker crust. Bake at 325° for 1 hour and 10 minutes. Let stand on oven rack 2 hours, then refrigerate.
Cut flour tortillas in thin slices; layer in pan. Add 1/2 of enchilada sauce on top of tortillas, then grated cheese, chopped olives, onion, salt, garlic and pepper. Cook hamburger until brown. Mix potatoes in with hamburger. Layer ingredients. Bake at 350° for 45 minutes.
Cut tortillas in quarters. Dip in small amount of hot oil for a few seconds, until slightly crisp. Drain on paper towels. Brown meat, add garlic and onion. Drain.
Sift dry ingredients together in bowl. Add egg yolks and milk slowly, beating until batter is smooth. Then add melted butter and fold in beaten egg whites. Cook in waffle iron.
Combine flour, baking powder and salt. Beat butter about 30 seconds; add sugar and vanilla. Beat well. Add eggs one at a time; beat one minute after each. Add dry ingredients and milk to beaten mixture and add peanut butter. Bake at 375° for 30 to 35 minutes.
Combine all ingredients. Cook in heavy saucepan for 15 minutes, stirring occasionally. Pack in jars and seal.
First Day: Wash cucumbers and pack in stone jar or in 2 (1 gallon) jars. Dissolve the salt in boiling water; add to cucumbers to cover. Let stand 24 hours.