HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Place melted margarine in small bowl. In another small bowl, combine sugar and cinnamon; set aside. Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace bulb. Prepare and bake biscuits according to package directions. Immediately dip each hot biscuit in melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Remove foil from tip of baster. Insert baster in side of each biscuit, squeeze.
Boil chicken until tender (20 to 30 minutes), then cube. Prepare rice as directed. Mix soup and mix until smooth on low heat.
Brown rice and spaghetti in oil until golden in 2-quart saucepan. Add chicken broth and bring to a boil. Add broccoli and thyme. Cover and simmer 15 minutes or until rice is tender, stirring occasionally. Add remaining ingredients and heat thoroughly. Yields 6 servings.
Mix last three ingredients together. Combine salad ingredients and toss together. Pour mix on top of salad. Do not stir. Refrigerate overnight. Stir when ready to serve.
Brown beef in oil; drain fat. Add onion, garlic, spaghetti sauce, tomatoes and mushrooms. Simmer for 20 minutes. Cook macaroni, drain and rinse. Pour 1/2 the shells into a deep casserole dish. Cover with 1/2 sauce. Spread 1/2 sour cream; top with Provolone cheese. Repeat, ending with Mozzarella cheese. Cover and bake until cheese is brown.
Beat together sugar and eggs. Add pineapple and juice, vanilla, salt, soda and flour; beat until mixed. Bake in greased and floured 9 x 13-inch pan at 350° for 35 minutes. Ice while hot.
Mix soup, water, rice and onion soup. Pour half in bottom of buttered, 9 x 13-inch casserole. Place chicken on top. Pour rest over.
Make Jell-O according to package directions. Add lemon juice and pineapple juice. Chill until partially set. Add remaining ingredients. Pour into oiled shallow pan or individual molds until firm. Serve on lettuce leaf.
Combine eggs, sugar and margarine. Stir in balance of ingredients. Pour in 9-inch unbaked deep dish pie crust. Bake at 350° for 45 to 60 minutes. Don't overcook. You can refrigerate this pie, but it's better at room temperature and it will keep for several days, covered, outside refrigerator.
Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly until butter melts and mixture begins to thicken. Remove from heat; add almonds, crumbs and coconut, stirring well. Press into 9-inch square pan, cover and chill.
Mix margarine and sugar. Add well beaten eggs. Mix together. Sift flour, salt and baking soda together. Add to other ingredients one-third at a time. Mix well. Drop by teaspoon onto baking sheet. Bake at 350° for 10 to 12 minutes.
Combine juices and water in an 8-cup percolator or a large pot. Place remaining ingredients in percolator basket or a tea strainer. Perk 10 minutes over heat or through a complete electric perk cycle. Yield: 1 quart.
Beat egg until fluffy. Stir in remaining ingredients. Grease heated griddle and fry.
Spray 9 x 13-inch baking dish with Pam. Line pan with 1 can of rolls. Mix cream cheese, sugar, vanilla and egg yolk until creamy. Spread mixture over layer of rolls. Cover with second layer of rolls. Spread beaten egg white over rolls. Bake at 350° for 30 minutes.
Preheat oven to 350°. Spray 9-inch pie plate with nonstick spray. Put eggs, yogurt and cottage cheese in blender. Blend on high (few seconds to mix well). With blender running on low, add flour, salt and honey slowly. Add lemon slices (few at a time); blend until smooth. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Remove from oven and cool.
Soak bread crumbs in milk. Add remaining ingredients and mix well. Form into loaf. Cover with Piquant Sauce. Bake at 350° for 1 hour.
Cream the butter, Crisco, sugar and eggs. Beat until real creamy. Add flour, cocoa, baking powder and salt which have been sifted. Then add cup of milk. Beat until creamy. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Mix all ingredients together. Put in greased 9 x 13-inch pan. Sprinkle with 1/2 cup chopped nuts. Bake at 350° for 40 minutes. Serve with whipped cream.
Spread cream cheese evenly on a plate. Cover with cocktail sauce, then layer crab on top. Serve with crackers.
Cut bread in large circles. Tear outer part of bread in bite-size pieces. Spread in greased 9 x 13-inch pan. Layer bite-size pieces of ham and cheese on bread pieces. Top with bread circles. Combine remaining ingredients and pour over top. Cover and refrigerate overnight. Bake, uncovered, at 325° for about 40 minutes.
Mix 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into a 9-inch pie plate. Bake at 350° for 25 minutes. Spoon off fat. Frost with potatoes. Top with cheese. Bake 10 minutes more.
Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside. In a saucepan, melt the butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. Yields 12 servings.
Mix all together and bake in long pan for 30 minutes in 350° oven (freezes well).
Mix all together. Shape into walnut-size balls. Place in a 13 x 9 x 2-inch baking pan. Makes 75 to 80 balls.
Mix sugar with cocoa and flour. Add milk and water. Cook until thick. Serve with biscuits.
Cook first 4 ingredients until thick. Then add fresh fruit; toss and put into a baked pie crust. When cool, add Cool Whip.
Brown hamburger and onion; drain. Mix and heat mushroom soup, Cheez Whiz and Ro-Tel. In a large baking dish, layer tortilla chips. Add hamburger and onion. Pour soup and cheese mixture over top and bake at 350°.
Mix together. Press into pie pan and bake for 10 minutes at 350°. Cool.
Mix Eagle Brand milk with cream cheese and spread on crust. Mash 1/2 quart berries with sugar and cornstarch. Heat until thick. Pour over pizza. Slice 1 quart berries and add to top of pizza, then top with Cool Whip.
Cream the shortening well with the sugar. Add eggs, water and vanilla. Mix well. Add dry ingredients, oats and chocolate chips. Drop from teaspoon onto greased cookie sheet. Bake for 10 to 15 minutes in a 375° oven. Makes about 5 dozen.
Sprinkle steak with tenderizer, cut in thin strips and brown in butter. Add 1 to 1 1/2 cups water and bouillon cube. Add soy sauce, ginger, salt and pepper to taste. Simmer meat until tender (20 to 30 minutes). Combine cornstarch and 1/2 cup water and add to meat. Cook and stir 2 to 3 minutes. Add bell peppers (cut in strips), onion (cut in rings) and add drained mushrooms. Simmer covered 7 to 10 minutes. Serve over rice.
Combine beef and soup mix; shape into 1-inch balls. In a large pan, combine remaining ingredients. Add meatballs and heat until bubbly.
Cook all ingredients, except coconut and vanilla, to soft ball stage. Add coconut just before removing from fire. Remove from heat and add vanilla. Beat until stiff. Pour into buttered pan. Chill. Cut in squares.
Place cream cheese and orange juice in a blender or food processor. Blend until smooth; refrigerate. Serve with assorted fruit.
Put into a greased 9 x 13-inch pan. Let rise. Mix topping and put on cake before baking. Bake at 350° for 30 to 40 minutes or until done.
Smother seasonings and meat. Add tomato sauce, beans, mushrooms, chili powder, sugar and 4 Blue Runner bean cans of water. Simmer for 1 hour.
Dissolve jello in hot water. Chill until syrupy. Add cottage cheese and onions. Mix the remaining ingredients and top jello to serve.
Cook rice ahead of time and let dry. Fry bacon until crisp. Take out of pan and drain. Pour up part of grease. Hard scramble eggs. Take up. Put remainder of grease back in skillet. Chop leftover meat in small pieces and put in skillet with onion, celery, carrots and green peppers. Cook until done. Put rice, bacon and eggs back in skillet with salt, pepper, garlic powder, ground ginger and Accent. Sprinkle with soy sauce.
Cook hamburger until brown. Drain off grease. Add all the rest of ingredients and simmer 30 minutes.
Stir together in bowl the flour, salt and red pepper. Cream in the oleo and cheese. Roll into walnut-size balls and place on baking sheet. Bake at 350° for 15 to 20 minutes. Cool and store in airtight container.
Mix dry ingredients in bowl. Add vinegar and oil. Beat well with rotary beater or put into blender and blend well.
Blend envelope of unflavored gelatin with the required amount of sugar when making a cream pie filling.
Wash and grate unpeeled cucumbers. Add vinegar and salt. Stir, cover and allow to stand overnight in refrigerator. Next day press out all liquid. Blend garlic, salt, cream cheese and mayonnaise. Mix with cucumbers. Ready to serve.
Place steaks in a shallow dish. Combine lemon juice and next 4 ingredients and stir well; pour evenly over steaks. Cover and marinate in refrigerator at least 2 hours, turning steaks occasionally. Grill steaks over medium-hot coals 7 to 8 minutes on each side or until fish flakes easily when tested with a fork. Spoon Hollandaise Sauce down center of steaks and sprinkle with chives. Serve with lemon wedges. Yields 6 servings.
Mix cream cheese, taco sauce, taco mix and avocado. Spread into baking pan/sheet. Add green olives, black olives, cheese and lettuce on top. Chill and serve.
Preheat oven to 350°. Arrange chicken in single layer in large shallow baking dish. Dissolve bouillon in 3 cups boiling water; pour enough bouillon mixture into dish to cover chicken. Lay a sheet of foil or parchment over chicken. Bake chicken for 30 to 40 minutes or until just cooked through. Let chicken cool in poaching liquid, then shred into bite-size pieces. Discard liquid.
Follow directions for cake mix. Bake in 13 x 9 x 2-inch pan. Let cool completely. Mix jello with boiling water, let cool. Punch holes all over the cake with handle of small wooden spoon. Pour jello evenly over top of cake being sure to fill holes. Let jello soak into cake, about 10 minutes. Top with Cool Whip (thick layer). Cover and refrigerate several hours.
Heat deep fryer or deep pan. Mix cheese, crabmeat (cut meat into small pieces), lemon and dill weed in a bowl. If you want, you can beat it. You take a wrap and put a teaspoon of mix in the middle. Just pull all four sides up and put in the grease. When they get brown, take them out and enjoy.
Stir all ingredients, except steak, together. Cut steak into thin strips. Place in container with a lid. Pour mixture over the meat and cover. Shake every 2 hours.
In large mixing bowl, beat egg slightly. Add milk and blend. Stir in biscuit mix and cheese; mix well. Pour into a buttered and floured loaf pan. Smooth top with a rubber spatula. Bake in a preheated 350° oven for 1 hour. Cool 5 minutes. Slice 1/2-inch and serve.
Drain fruit cocktail. Cut and dice apple (do not peel), slice bananas and cut cherries in half. Mix in marshmallows and yogurt. Refrigerate for 3 to 4 hours. Serve and enjoy.
Mix together by hand. Blend thoroughly. Garnish the top with sliced kamaboko and green onions. Chill in refrigerator for 2 to 4 hours. Serve cold. May be made a day ahead. Makes about 25 servings.
Let cream cheese get room temperature. Grate Cheddar cheese into cream cheese and mash together. Add all other ingredients and work in with hands. Roll in pecans. Put in refrigerator and chill 1 hour. Take out 20 minutes before serving.
Check beans for rocks and dirt; wash thoroughly. Put beans and salt pork in crockpot. Add water until just over top of beans. Cook 8 to 9 hours, until beans are tender. Good with fried potatoes, onions, and cornbread.
Cook potatoes; mash. Add sugar, honey, eggs, salt (spices), cinnamon and vanilla. Add chopped nuts. Bake at 350° in a deep dish pie crust 50 minutes or until firm.
Mix all raw vegetables together with salt. Pour oil over all. Let stand. Bring to boil, sugar, vinegar and water. Dissolve jello in this mixture. Let cool until syrupy. Pour over vegetables. Cover. Refrigerate. Salad will keep a week refrigerated. May be stirred after set. Keep cold. Allow 1 hour preparation for 1 recipe plus setting time.
Combine salt, pepper, paprika, wine, cream of mushroom soup and mushrooms. Add chicken and mixture to crock-pot. Cook on low for 7 to 9 hours. During last 30 minutes, stir in combined sour cream and flour. Great served with noodles or rice.
Into medium bowl, tear bread into small pieces. Add ground meats, onion, ketchup, salt and pepper; mix well. On waxed paper, pat meat mixture into 12 x 8-inch rectangle. On meat rectangle, arrange salami slices to cover meat; top with spinach and cheese. Starting at narrow end, roll meat mixture, jelly roll fashion, lifting waxed paper to help shape roll. Place rolled loaf, seam-side down, in 12 x 8-inch baking dish. Bake meat loaf in 350° oven 1 hour and 10 minutes. When meat loaf starts to brown, cover loosely with a "tent" of folded foil to prevent overbrowning. Makes 8 servings.
Cook tomatoes, onions and peppers. Make into juice. Cook juice for 1 hour. Add rest of ingredients to cooked juice and boil until thickened. Put into hot jars and seal. This sauce is also good over spaghetti.
Brown chicken in wok. Add vegetables and cook for 1 minute. Dissolve chicken soup in water and pour over chicken. Add seasonings and cover for 5 minutes. Remove cover and cook until liquid thickens.
Dissolve yeast in 1/2 cup warm water. Stir in honey, salt, shortening, water and 3 1/2 cups flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up, cover, let rise in warm place until double in size (1 hour). Punch down dough; divide in 1/2, roll each 1/2 into rectangle (18 x 9-inch). Roll up ends beginning at short end; seal ends. Place seam side down in greased loaf pan (9 x 5 x 3-inch), cover and let rise until double (1 hour). Heat oven to 375°. Place loaves on low rack, bake 40 to 45 minutes or until deep golden brown. Brush with soft butter while warm.
Place in a saucepan 2 tablespoons butter and 2 onions (finely chopped). Cook slowly until the onions are soft. Add 1/2 pound chicken livers. Cook ten minutes. Place in a bowl. Mash with a fork or in a blender. Add to the pan juices 2 tablespoons dry sherry. Stir and scrape to get all the good brown bits; add to the liver. Cool. Cream 1/2 cup butter; stir in the liver. Season with salt. Add more sherry if needed. Place in a small bowl or crock; serve with crackers.
Boil 3 minutes the sugar and 6 cups of water. Let cool and add orange juice, 1 can of water, pineapple juice, bananas and 7-Up and whiskey to taste. Run the bananas through the blender. Mix all together well and enjoy.
Mix carrots, raisins and marshmallows. Mix remaining ingredients to make dressing. Pour over vegetables. Chill several hours before serving.
Heat oven to 350 degrees. Grease a 1 1/2 qt. souffle dish. Coat with 2 tbsp. granulated sugar. Boil potatoes in water until tender. Reserve 1/4 c. cooking water. Drain potatoes and mash with reserved water. Add remaining ingredients (except egg whites and 1 tbsp. granulated sugar) until smooth. Beat egg whites until soft peaks form when beaters are lifted. Beat in remaining 1 tbsp. sugar until whites are stiff and glossy. Fold in potato mixture. Transfer to prepared baking dish. Bake 35 minutes or until puffed and top is lightly golden brown. Serve immediately.
Combine ingredients except cheese and crumbs. Pile lightly in 4 seashells or individual baking dishes. Sprinkle with cheese and crumbs. Bake at 450° for 10 to 15 minutes.
Heat oil in saucepan to 375°. Mix all other ingredients, except powdered sugar. Carefully add tablespoons of mixture to hot oil. Within minutes, balls will turn into puffs and turn golden brown. Drain on paper towels and sprinkle with powdered sugar. Makes about 2 dozen.
Drain fruit. Save pineapple juice. Combine pineapple juice and pudding. Mix. Stir well. Combine with fruit. Toss and chill.
Heat oven to 375°. Prepare pastry. Beat sugar, margarine, corn syrup, salt and eggs with a hand beater in medium bowl. Stir in pecans and pour into pastry-lined pie plate. Bake 40 to 50 minutes or until set.
Beat eggs slightly. Stir in remaining ingredients. Pour into unbaked shell. Bake near center of oven at 375° for 35 to 40 minutes.
Saute onions in oleo, add remaining ingredients except cheese and mix well. Pour into greased casserole and bake at 325° for 45 to 55 minutes. Ten minutes before done, top with cheese and finish baking.
Fry bacon until crisp. Drain on paper towel. Drain off excess bacon fat. Chop onion until fine. Saute onion until very brown (almost burnt). Add sauerkraut. Add salt and pepper to taste. Add crumbled bacon and mix. Add kielbasa and simmer for 45 minutes. You can add a little more bacon fat for taste. This recipe can be made in a large frying pan.
Cook ziti according to directions on package; drain. Brown meat and onion; drain. Stir in tomato sauce, 1/4 cup Parmesan cheese and herbs. Simmer, uncovered, for 5 minutes.
Preheat oven to 325°. Mix ingredients well. Pour into a 9 x 13 x 2-inch pan. Top with peach slices and crushed pineapple. Bake until browned, approximately 1 hour.
Mix cucumbers and salt; let stand 1 hour. Mix remaining ingredients; pour over cucumbers and refrigerate. (Not necessary to process or seal.) Pickles will keep in refrigerator for one month.
Drain oranges and pineapple well. In a large bowl mix Cool Whip and dry jello well. Add cottage cheese and pecans. Add oranges and pineapple. Mix all together well. Store in a airtight bowl and keep chilled.
Cook green beans until tender. Add mushrooms and heat through. Saute onions in margarine. Drain beans. Toss with onions and cheese. Serve hot.
Use peeler to remove the skin from the cucumbers. Slice cucumbers in half the long way on the cutting board. Use a spoon to scoop out the seeds. Fill with dressing. Trim crust from bread and cut into triangles. Put bread in cucumber boat to make a sail.
Mix ingredients together and pour into pie crust. Bake at 350° for 45 minutes.
Mix all ingredients together. Pour in a buttered casserole dish and bake at 350° until set and slightly browned on top.
Wash mushrooms and drain. Remove stems and chop to make 1 cup. Cook chopped stems and green onions in butter just until tender. Stir in flour, savory and 1/8 teaspoon pepper. Add wine and tablespoon of water. Cook and stir until thickened and bubbly. Stir in ham and Parmesan. Fill mushrooms caps with mixture.
Mix syrup, sugar, peanuts and water. Cook on medium heat until syrup and peanuts turn brown, stirring occasionally. Remove from heat and add soda. Stir well. Pour on buttered sheet pan and spread. Cool and break into pieces.
Cream the cheese with small amount of milk to soften. Add garlic salt to the mixture. Spread into a quiche pan or pie pan. In a bowl, add broken shrimp and thawed shrimp cocktail; add lemon juice. Mix. Pour on top of cream cheese. Cover and refrigerate until time to serve. Serve with crackers. Serves 10.
Mix all ingredients; drop with teaspoon cookie sheet greased. Bake 10 minutes at 350°.
Place butter in a skillet and allow to get very hot, white in appearance. Dip soft crabs in egg wash, then dip in flour. Put crabs in hot butter and be careful of the splatters. Add seafood seasoning to taste, then lemon juice. Turn soft crabs when brown and crisp, about 5 minutes. Allow to cook 4 to 5 minutes on the other side. Remove from heat, take soft crabs from pan and pat dry with paper towels. Serve hot. This quantity butter is for 4 soft crabs, approximately 2 soft crabs to 1 ounce of butter.
Chop cabbage and fry in skillet with a small amount of water. Add the amount of onion, bell pepper, oregano, celery and parsley you want. Dice up sausage in bite-size pieces and add to cabbage and cook until sausage is done. Serve over rice.
Prepare cake mix as directed on package. Mix package of cream cheese, vanilla pudding (make with only 1 cup milk, will be thick, let cool) and Cool Whip. After cake is cool, cover with pineapple. Then put frosting on top. This can be made as a sheet cake.
Put ham bone in large pressure cooker with 3 to 4 cups water. Bring to boil until spigot pops. Remove from heat. Two to 3 cups of liquid should be left. Wash thoroughly and cut thick stems from collards and chop coarsely. Put chopped greens into pressure cooker, along with pearl onion, sugar, salt, both peppers and garlic powder. Cook 5 to 10 minutes or until spigot pops. Remove from stove immediately. Taste and adjust for seasoning, then pour bacon pieces and drippings over top; stir in and serve.
In skillet, brown ground beef and chopped onion. Add beef broth, corn, diced potatoes, salt and pepper; mix well. Cover and cook over low heat for 20 to 25 minutes, stirring occasionally to keep from sticking. Makes 4 big bowls.
Clean all vegetables. Chop the broccoli and use only the flowerets. Slice the mushrooms; toss with broccoli, tomatoes and onion. Pour all of the vinaigrette over mixture and toss thoroughly. Let mixture marinate at least 2 hours; toss again and serve.
Cook potatoes in skins in water to cover in saucepan until tender; drain. Cut into quarters. Combine with green onions, bacon, salad dressing, salt and pepper in bowl. Mix well. Serve warm or chilled.
Cook rice and set aside. Melt butter or margarine in skillet. Add onion and bell pepper (chopped) and saute until done. Add eggs and scramble with onion and pepper. Stir in cooked rice. Add shrimp, soy sauce, salt and pepper to taste. Steam until shrimp turn pink.
Mix together first four ingredients and refrigerate overnight. Spread dip on pizza pan. Then spread shredded Cheddar cheese over dip. Then layer on lettuce, diced tomatoes, onion, green peppers and black olives. Serve with taco chips and salsa.
Crumble meat in skillet and brown, breaking to crumble. Drain and discard drippings. Combine mushrooms, onion and garlic in saucepan and cook until onion is tender. Add beef and remaining ingredients, stirring well. Cook to thoroughly heat through, stirring twice. Serve over hot pasta. Yields 6 cups.
Scald milk, stirring constantly. Mix the flour and cold water into a paste. Add slowly to scalded milk. Continue to stir. When thickened, cook over hot water for about 15 minutes. Add sugar and egg yolks; cook 2 minutes. Strain the custard through a fine sieve. When cold, add the cream and vanilla and freeze. This makes a smooth, rich cream. If you like things real sweet add 1 cup of sugar, not 3/4.
Preheat oven to 350°. Grease a baking dish that will hold the eggplant halves. Wash eggplant; cut in half lengthwise. Remove pulp to within 1/2-inch of skin; reserve pulp. Salt and pepper eggplant shells. Dice pulp; mix well with 3 tablespoons butter. Add vegetables, stuffing mix and salt. Fill shells and place in prepared pan. Sprinkle with cheese. Cover with foil. Bake 40 minutes; remove foil. Coarsely crush cornflakes and mix with butter. Sprinkle over shells. Bake, uncovered, 10 to 15 minutes or until topping is brown. Serves 6.
Cream softened cream cheese; add well-drained pineapple. Mix well. Add one cup pecans, pepper and onions. Mix well.
In large bowl, dissolve yeast in warm water. Let stand 15 minutes until yeast foams. Add sugar and dry milk. Stir in salt, oil, 2 cups whole wheat flour and sunflower seeds. Beat until smooth. Stir in the remaining flour. Cover and let stand for 15 minutes. Take out dough and knead for 5 to 10 minutes. Let rise for 1 hour. Put into pans and bake at 350° for 30 to 35 minutes until loaves test done.
Layer rhubarb, strawberries and raisins. Drain juice from pineapple to mix with arrowroot powder. Pour pineapple and juice mixture over other ingredients. Add CRISP TOPPING and bake at 350° for 30 to 40 minutes. Makes 8 (1 cup) servings.