HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred cabbage, onion and green pepper. In large bowl, add sugar over top. Do not stir. Put in saucepan the oil, vinegar, salt, celery seed and dry mustard. Pour over shredded cabbage, onion and peppers. Do not stir. Refrigerate overnight. Then stir together and serve.
Combine vinegar, basil, salt and pepper. Chill. In large salad bowl, break up tuna. Add lettuce, cherry tomatoes, cucumbers, onions and celery. Add vinegar mixture and toss lightly. Yields 7 servings.
In a medium mixing bowl, combine 1 cup of cheese, sour cream and the chilies. Stir in the hominy. Transfer hominy mixture to a lightly greased 1-quart casserole. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until heated through. Sprinkle remaining cheese on top. Bake 5 minutes more or until cheese melts. Makes 6 main-dish servings.
Bake cake mix according to directions on box; use a 9 x 13-inch pan. In a small bowl, mix peanut butter and peanut oil until smooth. Spread on cake.
Melt the margarine in a large heavy pot. Saute the vegetables in margarine for 30 minutes. Add seasonings to taste and then the crawfish tails. Saute for about 4 minutes and then stir in soup and water. Simmer for 10 to 15 minutes. Serve over rice.
Cream oleo and sugars. Beat in eggs and vanilla. Sift flour, baking powder and soda together. Stir in oatmeal and coconut. Stir in Rice Krispies by hand. Drop by teaspoons onto greased baking sheet. Bake at 350° for 10 minutes.
Brush marinade on both fillets and refrigerate at least 1 hour. However, best results are achieved with overnight marinade.
Mix all 3 ingredients; form into miniature balls. Mixture will be very stiff. Bake at 375° for about 15 minutes, turning once. Serve after slightly cooled.
Cut pork into bite size pieces and brown in melted fat. Combine water, vinegar, brown sugar, cornstarch and 1 cup pineapple juice in a small pot. Cook sauce until clear and slightly thickened. Pour over pork. Cover and cook 30 minutes. Add pineapple chunks and cook 2 more minutes. Serve over rice. Serves 4.
Mix cake according to package directions. Pour 1/2 of mixture into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes. Meanwhile, melt caramels, margarine and milk together. Pour over baked cake while hot. Sprinkle with chocolate chips and nuts. Spoon rest of cake batter over this and continue baking at 250° for 20 minutes. Then turn oven back up to 350° and bake another 10 minutes.
Rinse fish and pat dry. Combine flour, baking powder, salt, soda and dill. Coat fish with the flour mixture. With the remaining flour mixture, add the lemon juice and beer. Heat 1-inch of oil to 376°. Dip fish in batter and fry to golden brown. Drain and serve immediately.
Fry and stir celery and onion for 10 minutes. Mix altogether (except chips). Add a handful of chips (crushed) over top. Bake at 400° for 25 to 30 minutes. Serves 6. Can freeze before heating.
Melt chocolate chips and Eagle Brand. Stir in other ingredients. Cut wax paper to 8-inch pan. Pour mixture into pan. Cool 3 hours. Take out of pan and cut.
Roll biscuits very thin. Stick several times with a fork. Fry in oil until brown and crisp, turning once. Cool. Place one biscuit on shallow platter; cover with berries. Repeat until all biscuits are used, making berries the last addition. Serve with liberal amount of whipped cream.
Quickly sear pork chops in skillet. Lightly brown onions. Place chops and onions in casserole and add tomatoes, carrots, celery stalks and parsley. Place a layer of sliced potatoes on top. Add a little water, pepper and salt to skillet and pour into casserole dish. Bake for 1 hour at 350°. When three parts cooked, pour a can of cream of mushroom soup over chops. Mix and finish baking.
Combine sugar, flour and salt. Add remaining ingredients. Mix thoroughly and pour into 2-quart casserole dish. Bake at 350° for 1 hour.
Combine all ingredients in a greased 4 qt. baking dish. Mix well and cover tightly. Bake at 350°f. 180°c. gas mark 4 for 60-70 minutes until rice is tender. Serves 12-14.
Mix all ingredients and pour into greased and floured 9 x 9 baking dish. Bake at 350° for 30 minutes.
Spray an 8 x 8 x 2-inch baking pan with nonstick coating; set aside. In a small bowl combine dried fruit and milk. Let stand for 10 minutes. Meanwhile, in a medium mixing bowl stir together oat bran baking mix, orange peel and nutmeg.
Rinse chicken thoroughly, removing skin and fat. Drain. Fill rectangle pan with Italian dressing. Put in chicken and marinate 1/2 hour. Turn frequently and poke with fork. Line broiling pan with tinfoil and spray with cooking spray. Roll chicken in bread crumbs and place on broiling pan. Cook, uncovered, 1 hour at 375°.
Boil potatoes and leeks in stock and salt and pepper until tender. Puree in blender and chill. Cut carrot in thin strips and blanch until tender. When puree is chilled, add cold milk and cream; adjust seasonings. Garnish with carrot strips.
In a food processor, place 3/4 cup of pecans. Add 1/4 cup flour, grind until it becomes powdery (not too long, or else the nuts will cook from the heat of the machine). Place an 8 ounce catfish fillet in flour, take off excess flour, dip in egg mixture, then in pecan flour. In skillet (medium heat), place 3 ounces of cooking oil; heat. Place catfish in pan, turn over when browned; cook until tender, about 4 to 5 minutes.
Cream together Crisco and sugar. After creaming Crisco and sugar, add egg and molasses.
Bring syrup and sugar to a boil. Remove from heat and add peanut butter. Stir until well blended. Pour over corn flakes. Stir until well coated. Drop by spoonfuls onto wax paper.
Mix cream soups with 1 to 2 cans chicken broth at a time to desired taste. You may not use all of broth. Add mixed vegetables. Line large casserole dish with 2 pie crusts and bake 10 to 15 minutes. Add mix and cover with remaining crust. Bake until crust is done and pie is bubbly.
Saute onion and celery. Add cornstarch, soy sauce, sugar, pepper and reserved liquid and cook until thick. Add remaining ingredients. Heat through and serve over rice and Chinese noodles.
In a large skillet or Dutch oven, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until the carrots are tender. Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened. Makes 4 servings.
Leave your biscuits out of the refrigerator long enough to get the chill out of them. Stretch each biscuit out into a strip. Cover the end of a dowel stick with one end of biscuit strip and wrap strip around stick, being careful to not leave any spaces of stick showing between the wrapped strips of dough. Roast over hot glowing coals of campfire until biscuit puffs and is done. Remove biscuit from stick; squeeze margarine and honey into biscuit cone and enjoy!
Cream together 2 cups powdered sugar and margarine. Add eggs, salt and vanilla; beat until light and fluffy. Spread mixture into baked pie crusts, then chill. Whip cream in chilled glass bowl until stiff. Add 1/2 cup powdered sugar. Fold in pineapple and pecans. Spread this mixture on top of base mixture. Chill thoroughly.
Mix all ingredients together. Spread on corn. Wrap corn tightly in foil. Cook over hot coals or at 425° for approximately 30 minutes. Nice summertime recipe.
Cook broccoli spears according to directions on package; drain off water. Turn down on low heat. Add can of mushroom soup and milk. Let simmer for 5 minutes, or until creamy.
Cut chicken half along breast bone and back. Cut each half into two pieces between breast and leg, making 8 pieces of chicken or else 2 chickens quartered. Wash chicken pieces and pat dry with paper towels. Put flour, salt and pepper in a large plastic bag. Shake seasonings together. Season the chicken with the flour mixture until all chicken is coated. Put butter and oil in a 6-quart Dutch oven and heat over moderately high heat. When oil is hot, add chicken, a few pieces at a time, and cook for several minutes, browning all sides well. Remove browned chicken; set aside until all the chicken has been cooked. Add onions, green and red pepper, garlic and curry powder to drippings remaining in Dutch oven. Saut vegetables, stirring constantly, until onion is soft (about 5 minutes). Stir in tomatoes, crushing with a fork. Add the raisins. Bring to a boil. Return chicken to sauce. Simmer covered for 50 to 60 minutes or until chicken is tender.
Blend together cream cheese and sugar. Add Cool Whip and peanut butter. Pour in graham crust and freeze until ready to eat. May freeze up to 2 months.
In a heavy skillet, brown ground beef. Add onion and celery. Cook for a few minutes. Drain off fat. Add tomatoes, brown sugar, salt and pepper to taste. Cover and simmer 20 minutes. Cook spaghetti in boiling salted water for 10 minutes. Drain and rinse. Layer spaghetti and meat mixture in casserole dish. Cover and bake 45 minutes at 350°. Serves 8 generously.
Cut potatoes into 1/2-inch slices. Moisten with water. Mix flour, cheese, salt and pepper in bag. Shake potato slices in bag. Melt 1/3 cup butter or margarine in 9 x 13-inch pan. Arrange potatoes in single layer. Bake at 375° for 1 hour, turning once.
Beat sugar and butter. Add egg yolks. Sift dry ingredients twice and add in 3 parts to first mixture. Beat in milk. Stir in egg whites. Bake in greased and floured tube pan for 1 hour at 350°.
Boil butter and brown sugar together stirring constantly for 7 minutes. Sprinkle nuts on well greased cookie sheet. Pour mixture over nuts. Melt and spread chips over top. When hardened crack into pieces.
Mix boiling water and jello, then add strawberries. Pour 1/2 jello mixture into 9 x 13 pan. Chill. When jell-o is set add bananas and crushed pineapple. Top with 1/2 sour cream. Add remaining jell-o mixture. Chill and when set add remaining sour cream.
Brown beef very well. Dice and chop all veggies finely. Put everything in a 4 to 6-quart pot. Cover and simmer 2 to 3 hours.
Cook meat and beans in separate pots. Cook meat until falls into pieces. Cook beans until very soft. Have a small amount of liquid in each. Mix meat and beans together in a large pan. To the mixture, add chili powder, chopped onion, salt, oregano, cumin and green chilies. Heat slow over low heat. Place on plate with crushed corn chips. Add meat mixture and top with chopped onion, chopped lettuce, grated cheese and taco sauce according to taste. Sour cream is optional.
Shake in 50 ounce container and add 2 cups cold water. Pour into popsicle molds and freeze. This makes 20 nice textured popsicles that won't drip while being eaten.
Mix first two ingredients and let stand 30 minutes. Meanwhile shred cabbage very fine. Add remaining ingredients to cream mixture and chill until ready to serve. Then add desired amount to cabbage.
Soak eggplant in cold water for 20 minutes. Drain and blot dry. Spread both sides with dressing. Press in cheese; then in bread crumbs, coating both sides. Arrange on a shallow pan, coated with cooking spray. Bake at 475° for 4 minutes; turn and bake until golden brown and crisp.
Drain pineapple, mandarin oranges and water chestnuts. Drain well. Allow to sit in a strainer at least 30 minutes. Dice chicken; mix with the preceding. Add mayonnaise, sour cream, sugar and lemon juice. Mix well. Just before serving, combine with chicken mixture. Also, mix in 1 can Chinese noodles. Mix well. (Very nice to serve on hot summer days.)
Beat egg whites and salt until foamy. Add cream of tartar and beat until eggs stand in peaks. Add half of sugar, 1 tablespoon at a time, and beat. Add flavoring. Sift rest of flour and sugar together and fold in carefully. Bake 75 minutes at 300°.
Dissolve yeast in warm water. In large mixing bowl, mix sugar, salt, milk and butter. Add yeast and water mixture. Knead in flour; cover. Let rise until doubled in bulk. Knead lightly. Roll dough out to desired thickness. Cut into rolls. Place on greased baking pan. Let rise. Bake in preheated oven at 450° until golden brown. Makes about 2 dozen rolls.
Mix lemon juice, crushed pineapple and sugar in large mixing bowl. Stir until sugar has dissolved. Combine condensed milk, half and half, evaporated milk and about 1 quart whole milk in freezer can. Slowly add the fruit mixture and stir until mixed. Freeze. Makes 1 1/2 gallons.
Coat split chicken breasts with a light dusting of flour. Melt the 2 tablespoons of butter in a large skillet. Very lightly saute the chicken on both sides, cooking in 2 batches if necessary. Season with salt and pepper. Remove pieces to baking dish. In the same skillet, in the butter remaining from the chicken, saute the sliced mushrooms briefly to coat and add the red wine. Reduce the wine over medium heat until liquid is almost gone. Add the 1 tablespoon butter to the same skillet, then mix in the flour. Slowly stir in the soup and cook until the mixture boils. Pour sauce over chicken. Tightly cover baking dish and bake at 350° for 45 minutes. Serve with white rice.
Sift dry ingredients together and add apple butter, water, oil, butter or squeeze Parkay and Scramblers or eggs. Mix well. Pour into Bundt pan sprayed with Mazola. Bake at 350° for 35 to 40 minutes.
Brown the ground beef and onions. Add spices, sauce and mushrooms. Mix. Spread on 15 halves of hamburger buns. Top with cheeses. Broil just long enough to melt cheese.
Mix all ingredients together. Bake in greased pan at 350° for 50 minutes.
Heat beans in saucepan. Then take chips and place some on plates. Top with beans, lettuce, tomatoes, onions and cheese. Top all of this with ketchup.
Pop popcorn, preferably air popped. Place into paper grocery bag. In pot on stove, bring brown sugar, syrup and butter to boil and boil 1 minute. Add (after boiling) soda and stir until it foams. Pour over the center of the popcorn in the bag. Shake well. Cook in microwave 1 minute. Shake well. Cook 1 minute. Shake well. Cook 1 minutes. Shake well. Pour into large bowl and stir occasionally as it cools to break it apart.
Fold together whipped cream, cottage cheese, pineapple and coconut. Add gelatin powder and stir to thicken slightly. Chill. Add rum flavoring just before serving. Makes 10 servings.
Sift dry ingredients in large bowl. In another bowl, blend butter, egg and sugar. Mix butter mixture with dry ingredients and form dough. Divide into 4 parts and shape each part into a roll 13 inches long, 3/4-inch thick on floured surface. Place on ungreased sheet 4 inches apart, 2 inches from edges. Make a depression 1/4 to 1/3-inch deep down center of log with knife handle. Fill depression with jam and top with nuts. Bake at 350° for 15 to 20 minutes. Cut diagonally.
Bring everything to a boil, except the peppers. Add peppers and simmer 1 hour. Seal in jars. Makes 11 quarts.
Mix all ingredients in 1 1/2-quart casserole dish. Cover and bake 45 minutes at 375°. Serves 4.
Drain tuna. Mix together remaining ingredients. Add tuna and beat well until blended. Pack into 4-cup mold or bowl; chill. To serve, unmold onto a plate. Serve with crackers.
Beat egg yolks. Add milk and lemon juice. Mix well. Pour into vanilla wafer crust and top with meringue. Brown in oven.
Combine nutmeg, cinnamon, ginger, salt and pepper. Rub spices on meat. Heat olive oil. Brown meat on all sides well. Add onions and garlic; brown them.
Place all dry ingredients in a large mixing bowl. With spoon, make a deep well in center. In this well, add all the other ingredients and stir carefully, just enough to dampen all dry ingredients. Pour into 2 loaf pans; bake until toothpick inserted in center comes out clean at 350° for 1 hour. Makes 2 loaves.
Combine cornbread and 1/2 stick melted butter. Spread a layer of this in the bottom of a greased casserole or baking dish. Mix together the remaining ingredients (melt the remaining butter); pour on the cornbread layer and top with the remaining cornbread mixture. Bake at 400° for 30 minutes.
Grease a 13 x 9-inch glass baking dish. Place bread in bottom. Sprinkle browned sausage over bread. Add beaten eggs to half and half and salt to taste. Pour over sausage and bread. Sprinkle cheese over the top. Refrigerate overnight. Bake at 400° for 40 minutes or until brown and bubbly.
Combine all ingredients and pour in unbaked pie shell. Bake at 350° for 40 minutes or until set.
Mix all ingredients. Pour into casserole dish. Lay bacon over top. Bake at 350° for 1 1/2 hours.
Mix sugar, flour and cocoa. Add milk, butter and salt. Cook until it boils.
Cream together the butter and sugar. Beat in eggs. Add dry ingredients and vanilla. Stir. Dough should be fairly stiff. Divide into 5 or 6 balls and refrigerate several hours. Roll out small portions of dough on a floured board. Cut in various shapes. Place on cookie sheet and bake at 350° for 10 to 12 minutes.
Thaw bread dough and let rise according to directions. Cook and drain sausage; season with 1 teaspoon Italian seasonings. Thaw spinach and drain well.
Mix in order given. Pour into 10 x 15-inch jelly roll pan. Bake at 350° for 30 minutes.
Cook chicken breast until well done. Cook spaghetti noodles until done. Tear chicken into small pieces. Mix margarine, green pepper, onion, about 1/4 cup of milk, cheese and almonds in with the spaghetti and chicken. Pour into a casserole dish. Top with remaining cheese and remaining almonds. Bake at 350° for about 40 minutes.
I use 2 cups self-rising flour instead of 2 cups of flour and the baking powder and baking soda. Cream the butter, sugar and eggs until light and fluffy, then add lemon juice, milk, applesauce and raisins. Bake in well-greased loaf pan at 350° until done, about 1 hour or until toothpick inserted in center comes out clean.
Stir-fry together selected meat, eggs, shredded cabbage and chopped onions (diced). Wet the egg roll wraps 1 at a time in water. Fill them with ingredients and roll tightly. Drop into already preheated hot grease. Do not pile on top of each other; will stick together. Lay out on paper towels on long cookie sheet to harden and to absorb the grease. Douse with couple squirts of soy sauce for flavor. Makes about 30 won tons total.
Cut up apple into slices. Break up Snickers bars. Combine apples and Snickers into bowl with the Cool Whip. Mix until coated. Refrigerate until ready to serve.
Brown beef, onion and peppers; drain. Combine beef mixture, tomato sauce, chili powder and garlic. Simmer on medium heat until warm. In a small mixing bowl, mix sour cream and egg. Add to beef mixture and simmer for 10 minutes. Tear biscuits apart in the middle, keeping them round. Place biscuits on bottom of greased baking dish, just cover the bottom and save half for the top. Pour beef mixture over biscuits; sprinkle half of the cheese over beef mixture. Place remaining biscuits on top and sprinkle the top of the biscuits with the remaining cheese. Bake at 375° for 25 to 35 minutes.
Heat oven to 425°. In medium bowl, combine all ingredients except pizza sauce; stir just until moistened. Spread dough on bottom of greased 15 x 10 x 1-inch jelly roll pan. Bake for 15 to 20 minutes or until lightly browned. Cut into 3 x 1-inch rectangles. Serve hot with pizza sauce. Makes 50 pizza sticks.
Open bread. Spread peanut butter on both sides. Sprinkle raisins on one side. Close sandwich. Use cookie cutters to make special shaped sandwiches.
Sift first 4 ingredients, then add oatmeal. Melt butter and let cool. Add additional ingredients and stir. Fold in dry mixture. Form into ball and put on floured surface. Form in 8 inch circle and cut into 8 wedges. Place wedges 1 inch apart on greased cookie sheet. Bake at 425° for 10 to 12 minutes.
Preheat oven to 375°. Beat 1 cup honey and applesauce until thick. Add vanilla, carrot and pineapple. Combine remaining ingredients in mixing bowl; stir into wet mixture until completely moistened and evenly blended. Pour into a 9 x 13-inch baking pan or Bundt pan sprayed with Pam. Bake for 30 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan. Serve plain or with cream cheese frosting.
Mash bananas in a small bowl. Mix egg, sugar and oil in a large bowl. Add and mix in the milk, poppy seed and bananas. Sift flour, baking powder, salt and baking soda. Mix dry ingredients with liquid ingredients. Line 12 cupcake tins with paper liners; fill half full with batter. Bake at 400° for 20 minutes.
In medium saucepan, mix sugar, cornstarch and salt until no lumps remaining. Stir in milk and half and half until smooth. Stir constantly over medium heat. Bring to a boil and boil for 1 minute, until thickened. Remove from heat. In small bowl, beat yolks until smooth. Gradually stir 1/3 of hot mixture into egg yolks, then stir back into hot mixture in saucepan. Over low heat, cook and stir for 3 to 4 minutes, until thick and glossy; do not boil. Remove from heat. Stir in vanilla.
Preheat oven to 400°. Spray a 12 x 8-inch baking dish with light vegetable spray. Cook shells as label directs. Meanwhile, in a large bowl, combine cooked chicken, Ricotta, scallion, olives, pimiento, parsley or cilantro, garlic and hot pepper sauce. Use a teaspoon to stuff cooked shells with mixture. Place in baking dish. Top with cheese and tomato salsa. Bake 20 minutes or until cheese has melted. Garnish with parsley. Serves 4.
Cook squash, unpeeled in small amount of water. Drain and mash. Beat eggs and milk slightly. Add to squash. Add cracker crumbs, onion, cheese and salt. Mix well. Bake at 350° until lightly brown.
Heat tomato soup. Dissolve gelatin in soup. Mix well with other ingredients and chill.
Preheat oven to 375°. In a large skillet, brown ground beef. While the beef is browning, combine in a mixing bowl the cream cheese, cottage cheese, sour cream and chopped scallions. When the beef is browned, drain the grease, then stir in the canned tomatoes and tomato sauce. In a greased 3-quart casserole dish, layer in this order: half of the noodles, all of the cheese mixture, remaining noodles and all of the tomato and beef mixture. Cook, uncovered, for 45 minutes.
Combine all ingredients and bake in a 9 x 13-inch casserole dish at 350° for about 45 minutes.
In large bowl, stir gelatin into boiling water until dissolved. Stir in lemonade concentrate and ginger ale. Add mixed fruit and toss gently until well coated. Cover. Refrigerate at least 4 hours until chilled. Makes 1 1/2 gallons or 24 (1 cup) servings.
Bring almost to 300°. Add a color. Boil to 300°. Then add 1 teaspoon flavor (1/8 ounce bottle). Remove from heat. Stir a couple of minutes. Pour into well-greased large flat pan. It should be 1/8-inch thick when poured. When cold, break and place in powdered sugar. Repeat for each color.
Have paper removed from candy. Divide cookie roll into 24 balls. Place each ball into ungreased small muffin tins and bake cookies 8 to 10 minutes in 350° oven. Remove from oven and push a peanut butter cup in center of cookie. Let cool in tin.
Cover bottom of cookie sheet with soda crackers. Sprinkle with sugar and pour margarine over sugar. Bake at 325° for 20 minutes. Remove from oven and while hot, cover with chips. When melted, spread chips evenly over cracker mixture and sprinkle with nuts. Chill and break into serving pieces.
Combine sugar, syrup, milk and salt. Cook until soft balls forms when dropped in cold water. Remove from heat. Add vanilla and peanut butter. Cool 5 minutes. Beat until mixture is creamy and begins to thicken. Pour into buttered pan. Cut in squares.
After baking, cut cake into bite size pieces. Place 1/2 of cake in bottom of rectangular glass dish. Spread pie filling over cake. Put other 1/2 of cake pieces on top of filling. Mix pudding and milk and fold in sour cream. Pour over cake pieces. Spread over the top with Cool Whip. Refrigerate and let set for several hours before serving.
Take 1 slice of any bread you like. Take piece about size of half dollar from center of bread. Butter both sides and place in skillet. Cook and turn to slightly brown both sides. Break egg into hole in center of bread. Fry, turning over until approximately "over easy." Salt and pepper both sides to taste.
Grease large baking dish; put in rice, cream of chicken soup, water, lemon juice and onion soup mix. Lay chicken pieces over mixture, then salt and pepper. Bake, uncovered, in 350° oven for 1 1/2 to 2 hours.