HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter in electric frypan. Add peppers and sliced sausages. Stir-fry for a few minutes until sausage browns a little, then add tomatoes that have been cut up. Add salt, pepper and rice; bring to a boil, then lower heat and cover and simmer 15 or 20 minutes.
Chop crabmeat, olives, celery and onions. Cook pasta and cool. Mix all ingredients together. Add salad dressing to your liking.
Mix butter, sugar, egg yolk, flour and vanilla. Spread thinly with spatula on large (approximately 12 x 17-inch) ungreased cookie sheet (with 1/2-inch sides). Brush top with unbeaten egg white. Sprinkle with nuts. Bake at 350° for 20 minutes. Cut in squares or diamond shapes. Remove immediately.
Melt white chocolate and milk chocolate in separate containers. Add the peanut butter to the white chocolate. Pour white chocolate-peanut butter mixture into a wax paper lined 9 x 13-inch pan. Swirl milk chocolate over top and run knife through to streak. Let cool at room temperature. Cut into squares. May pour very thin and break into pieces when it's cool.
Combine chocolate and Eagle Brand in microwave bowl or Pyrex pitcher. Cook on 60% power for 3 minutes; stir. Cook another 1 minute or until all chips are melted. Stir in vanilla and nuts. Pour into waxed paper-lined pan (8 x 8-inches). Refrigerate until hardened. Slice into 1-inch squares.
Mix liquid smoke, garlic salt, celery salt and onion salt and rub on roast. Wrap in foil and marinate overnight.
Mix well and chill in refrigerator before baking. Drop by teaspoonful onto cookie sheet. Flatten slightly with bottom of glass dipped in additional crushed corn flakes. Bake at 350° for 12 to 15 minutes.
Beat all ingredients with wooden spoon until well mixed. Make dough somewhat stiff. Cut with a spoon into boiling salted water. Let noodles boil until they rise to the top and boil 5 minutes. Drain in colander.
In a saucepan, melt margarine. Add sugars and cream. Boil gently, stirring frequently, until soft ball forms when a portion is tested in cold water. Set aside for 15 minutes. Add vanilla and beat until creamy. Frost cake.
Dissolve jello in 1 cup hot water. Add all ingredients and chill 3 hours.
Cook macaroni according to package directions; drain and rinse with cold water until completely cool. In large bowl, combine all ingredients. Toss lightly and chill.
Unroll crescent rolls and cut each triangle into three triangles. Wrap one hot dog in each small triangle, beginning with longest side of triangle. Place on lightly greased cookie sheet and cook per package instructions on crescent rolls. Serve with ketchup and mustard. Makes about 48 mini hot dogs in a bun.
In a large bowl, combine yogurt, lemon juice, Worcestershire sauce, celery seed, paprika, garlic, salt and pepper. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Makes 8 servings.
Place pineapple chunks and grapefruit tissue-free segments in a covered container. Cook sugar and water until thick, about 5 minutes. Add orange rind and mint flavoring. Pour over fruit and refrigerate until thoroughly chilled. Spoon into compotes. Top each with coconut. Garnish with cherry and fresh mint leaves. Makes 6 servings.
Cream shortening and sugar. Sift flour, baking powder and salt together three times. Alternate flour and milk; add hickory nuts along with flour and vanilla and stiffly beaten egg whites. Pour into 2 (8-inch) cake pans. Bake at 350° for 30 minutes.
Combine minced clams, mayonnaise, horseradish and chili sauce. Mix well. Spread on toast rounds or crescents. Garnish as desired. Broil 3 to 4 inches from source of heat for 5 minutes or until piping hot.
Grease a 13 x 9-inch pan. In a heavy saucepan bring chocolate, corn syrup and margarine to a boil over low heat. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal. Stir until completely coated. Fold in marshmallows. Press firmly into pan. Let stand 1 hour and cut into squares. Makes 48 squares.
Cover chicken with water in a large pot. Add salt and pepper. Bring to a boil, reduce heat to a slow boil and cook until chicken is tender (approximately 1 hour). Remove chicken, discard skin and bone. Tear into shreds and set aside. Measure broth by the cup and put back in pot. Add 1 cup of rice to every 2 cups of broth. Put chicken back in pot and bring to a boil. Reduce to simmer and cover. Cook 20 minutes. Fluff with a fork and serve. Serves 6 to 8 people.
Melt 1/3 cup butter; add onion and cook until tender. Add flour and blend until smooth. Add milk, salt and crushed red pepper. Stir in eggs, processed cheese and 1 tablespoon butter. Cook until almost boiling, stirring constantly. Do not boil. Remove from heat. In individual plates or 1 large serving dish, arrange toast; lay turkey breast on it. Cover with the sauce. Add bacon/country ham to top. Sprinkle with Parmesan cheese and paprika. Place under broiler until sauce begins to bubble. Serve at once.
Heat oven to 350°. Bake 30 minutes. Cook until brown on top. Take out and add butter. Let cool. Okay.
Cook macaroni as directed; drain and set aside. Mix milk, lime juice, oil, mustard, salt and celery seed. Stir in remaining ingredients. Chill 3 hours.
Mix sausage, preserves and sauce in a baking pan (13 x 9-inch). Bake 30 minutes at 350°. Add pineapple and mushrooms. Heat 15 minutes more.
Cream butter and brown sugar. Add eggs. Sift dry ingredients together and add to make a stiff dough. Pack in a bread pan and refrigerate overnight. Slice and bake at 300°.
Cut Polish sausage into 1-inch pieces. Layer sausage and onion in a roasting pan (or any large pan that has a cover that is ovenproof). Sprinkle with brown sugar. Pour chutney and chile sauce over sausage and onions. Cover. Bake at 350° for 45 minutes. Uncover and add the red wine. Bake for 15 minutes more. Serve warm. (For parties, I put the sausages in a crock pot to keep them warm and serve them from the crock-pot.)
Mix sugar and gelatin together. Add shortening and eggs; blend well. Sift flour, baking powder and salt; add to mixture. Roll out 1/4-inch thick on a floured board. Cut out with 3-inch cookie cutter. Place on greased baking sheet and bake for 6 to 8 minutes at 375°. Makes around 4 dozen cookies.
Put liquids, eggs and salt into blender, then add flours and blend at top speed for 1 minute. If bits of flour stick to sides of jar, push down with rubber spatula and pulse 3 to 4 times. The batter should be a very light cream, just thick enough to coat a wooden spoon. If it is too thick, pour in additional water to reach desired consistency. Cover and chill 2 hours. Brush a 7-inch bottom diameter skillet with oil and set over moderately high heat until the pan is just beginning to smoke. Remove from heat and pour about 1/4 cup of the batter into the middle of the pan. Quickly tilt the pan in all directions so batter covers the bottom in a thin film. Pour any excess batter that does not adhere immediately back into the bowl. Return pan to heat and cook 60 to 80 seconds. Toss pan to loosen crepe and with spatula, lift edge; grasp with fingers and roll toward center and gently flip to brown other side for 30 seconds. Grease skillet again by rubbing surface with paper towel dipped in small amount of oil. Continue preparing remaining batter.
Saute turkey with onion and pepper. Low heat is best. Cook until onion is clear. Season with chili powder. Add either V-8 or soup, depending if you like thin or thick consistency.
Place each on a 12 x 12-inch square of heavy foil. Add a few slices of peeled potato and about a cup of canned green beans to each square. Top with salt, pepper and butter or margarine. Fold foil to enclose each pack. Place on cookie sheet in oven at 350° for about 45 minutes or place on grill and cook until done.
Boil cabbage approximately 5 minutes on each side. Put in colander. Separate cabbage leaves. Roll 1 tablespoon of hamburger ingredients into cabbage leaf and put together with a couple of toothpicks. Brown, in a pan of 1 tablespoon of Crisco, on each side. Add water with salt and pepper in the same pan. Cook slowly for 3 minutes. Mix 2 tablespoons of cornstarch to 1/2 cup water. Add slowly to cabbage in same pan. Cook until it thickens. Add a little nutmeg.
Mix jello and cake mix. Add oil and milk. Stir in egg yolks. Beat egg whites until stiff and fold into mixture. Add 1/2 of the coconut, pecans and strawberry mixture. Bake in 3 round cake pans, greased and floured, at 350° until done.
Combine all ingredients and pour into a well-greased and floured tube or Bundt pan.
Dissolve red hots and sugar in hot water over heat. Remove from heat and add Jell-O; stir until dissolved. Add cold water and stir. Chill until mixture has become partly jelled. Stir in apples, celery and nuts. Chill until firm. Cream powdered sugar, cream cheese and mayonnaise with electric mixer. Add dry Dream Whip and mix until smooth. Spread over Jell-O salad.
Cut each hot dog into 5 pieces. Mix remainder of ingredients and pour over hot dogs. Simmer for about 1 hour. Serve hot. Serves 200.
In a large nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the sweet red pepper pieces and the snow peas. Cook, stirring and tossing, about 4 minutes. Season with pepper flakes, salt and pepper. When the red peppers and snow peas are nearly cooked, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Over high heat, add the scallops or shrimp, shallots, liqueur, lemon juice, coriander, salt and pepper. Cook, stirring, about 2 minutes. Cook until scallops or shrimp are heated through. Do not overcook. Serve immediately. Yields 4 servings. Great with rice or pasta.
Wash salmon and pat dry. Sprinkle inside with salt and pepper. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush salmon with oil. Place in well-oiled or foil-lined baking pan. Bake in 450° oven. Bake, allowing 10 minutes baking time per inch of thickness. Should flake easily when done of thickest part. Do not turn.
Wash tomatoes. Cut off tops and gently squeeze out seeds. Place on paper towels, top side down to dry. Mix cheese with sour cream and sherry in blender. With teaspoon, fill tomatoes with mixture. Chill for 1 hour before serving.
Cook potatoes until tender. Cream potatoes and add all ingredients. Place in baking dish and bake for 30 minutes in 350° oven.
Heat sugar, water, syrup and salt, stirring until sugar dissolves. Continue cooking without stirring until when test drop is dropped in cold water it forms a hard ball. Beat egg whites; pour syrup slowly into them and beat until candy is stiff enough to hold shape. Add nuts and vanilla. Drop by teaspoon onto wax paper or greased cookie sheet. Keep covered.
Dissolve yeast in warm water. Stir in remaining ingredients and beat vigorously for approximately one minute. Allow to rest for 5 to 10 minutes. Make in sizes to suit your pans. Cover with toppings of your choice. Bake in 400° to 450° oven for 20 to 25 minutes.
Butter a 5-cup Charlotte mold or bowl. Cut waxed paper to fit the mold bottom; butter the paper. Line bottom and sides of mold with ladyfingers, cutting the ladyfingers to make a tight fit. In a mixing bowl, cream butter and sugar until fluffy. Stir in almonds. Whip heavy cream until soft peaks form; stir into almond mixture. Fold in 1 pint strawberries. Mound mixture into prepared mold. Cover with plastic wrap and refrigerate overnight or until set. When ready to serve, run a knife around side of the mold; invert onto serving dish. Carefully remove mold and paper. Garnish with remaining strawberries and serve immediately.
Sift together flour, sugar, baking powder, soda and salt. Add brown sugar to softened, warm shortening. Beat in eggs and vanilla. Beat well. Add flour mixture. Stir in oats, pecans and coconut. Roll dough in small balls and dip in sugar. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes or until soft to the touch.
Heat oven to 350°. Grease cookie sheet. In small bowl, combine flour, cinnamon, baking powder and salt. In large bowl, beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add dry ingredients; mix well. Stir in oats, carrots and nuts. Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake 15 to 17 minutes. Cool. Store in loosely covered container. Makes about 5 dozen cookies.
Brown beef and onion in a 12-inch skillet. Drain off fat. Add flour, salt and garlic. Mix into beef and onion. Add milk and softened cream cheese; cook until smooth and bubbly. Remove 1 cup of mixture from pan. Add to the beaten egg. Mix well and return to pan. Cook until mixture becomes thick. Add cooked and drained broccoli. Mix together.
Melt salt pork and margarine at high heat, stirring so it won't burn. Add celery and onions; saute 10 minutes. Reduce heat to low. Add flour. Mix to make roux. Stir often to prevent scorching, 10 minutes. Add thyme and garlic salt to roux. Whip clam broth into roux. Increase temperature to high and whip constantly until smooth. Reduce heat. Add milk and simmer 20 minutes. Stir to prevent scorching. Add potatoes, clams, Worcestershire sauce and Tabasco sauce. Mix thoroughly. Yields 1 1/2 gallons.
Mix all ingredients. Bake in greased loaf pan for 55 to 65 minutes or until knife comes out clean.
Over low heat, melt cream cheese with wine, stirring constantly. Toss Swiss cheese with cornstarch to coat. Stir crab, cheese, milk and Worcestershire sauce into wine mixture. Heat thoroughly. Transfer to fondue pot (keep warm). Makes 3 cups.
Roll crackers into crumbs. Grease a 7x14-inch casserole dish and layer apricots, crackers and sugar. Dot with butter. Repeat layer, bake at 300° for 30 minutes. Serves 12.
Cook macaroni according to package directions. Rinse with cold water and drain. Combine with chicken, soup, milk, pimiento and the 4 ounces of cheese. Turn into a 2-quart casserole. Bake covered for about 45 minutes at 350°. Uncover, top with remaining cheese, bread crumbs, and dot with butter. Return to oven until bread crumbs brown and cheese melts.
Mix all of the ingredients and pour in casserole dish that has been sprayed with Pam. Bake at 325° for 30 minutes or until bubbly.
To toast almonds, place with 1 teaspoon butter in microwave and cook on High for 1 minute. Stir and repeat process. Mix all ingredients, except cheese and chips. Place in 1 1/2-quart casserole (buttered). Top with cheese and crushed chips and bake at 350° for 45 minutes.
Heat first 4 ingredients until marshmallows are melted and chill well. Whip the cream cheese with 1/4 cup well chilled Milnot. Whip remaining Milnot until peaked. Add cooled pineapple and jello mixture, folding in. Add nuts and coconut.
Slice strawberries and mash lightly with a fork. Combine sugar and water in a saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir occasionally. Remove from heat; add strawberries and mix well. Chill. Makes 2 cups of sauce. Pour over ice cream or in your sodas.
Mix ingredients well and spread in a 9 x 13-inch pan. Pat down well and bake for 20 minutes at 350°. Cool before adding Second Layer.
Cook on High in covered crock-pot for 1 1/2 hours the first 4 ingredients. Mix rest of ingredients and cook on low in covered crock-pot for 5 hours. Remove lid and cook 1/2 hour longer. Place in 2 loaf pans; cool and refrigerate. Remove from pans and freeze until ready to use.
Combine all ingredients in blender. Whirl until thick and creamy, about 1 minute. Makes 3 (8 ounce) servings.
Mix well sour cream, chili seasoning, cream cheese and jalapeno flavored bean dip. Add 3/4 cup each Colby or Cheddar cheese and Monterey Jack. Mix well. Bake at 325° until cheese is melted, about 20 minutes. Top with 1/4 cup each Colby or Cheddar and Monterey Jack.
Mix together and bake at 350° for 35 to 40 minutes. Spread on small cookie sheet or 14-inch pizza pan which has been greased and dusted with flour.
Brown the ground beef and drain. Saute onion and green pepper in butter. Add to meat, then add all other ingredients. Cover and simmer for 25 minutes.
Beat egg whites with cream of tartar. Beat until fluffy. Slowly add sugar and broken Ritz crackers. Add nuts. Spread in a 9 x 13-inch dish and bake at 300° for 30 minutes. Let cool. When cool, top with Cool Whip and then blueberry pie filling.
Chop vegetables into big pieces. Leave flowerets large. Put all vegetables in a large container. Sprinkle with salt. Pour 1/2 cup of water over all. Mix well. Cover and let set 12 hours or overnight.
Cook roast and hen in big pot until tender. Cut roast and hen into bite size pieces. Cook rice in some of the water the roast and hen were cooked in. Add all the ingredients and simmer about 1 1/2 hours.
Brown ham slices in hot oil in 8-inch skillet. Arrange sweet potatoes and apples around ham. Add orange juice and sprinkle with brown sugar. Cover; cook over low heat until apples are tender and ham and potatoes are heated through, about 15 minutes. Makes 4 servings.
Melt margarine. Add sugar, Karo and raw peanuts. Bring to boil, stirring constantly. Boil and stir 5 minutes. Add 1 cup pecan halves. Continue to boil another 10 minutes. Pour syrup and nuts over popcorn. Stir until well coated. Place on wax paper.
Cut cabbage into bite-size pieces. Put 1/2 in the bottom of the pan. Crumble ground beef over the cabbage. Add onion, rice and tomatoes. Cover remaining cabbage. Pour soup and water over the top. Salt and pepper to taste. Bake, covered, for 1 1/2 hours at 400°.
Combine sugar, flour and cocoa. Melt butter. Beat eggs. Blend eggs and butter; add flour mixture. Add vanilla. Cook at 375° for 30 minutes in 2 pie crusts.
Mix the flour, sugar and margarine together. Save 1 cup for crumbs. Add water, molasses and baking soda to the first 3 ingredients. Pour into a 9 x 13-inch greased and floured pan. Sprinkle crumbs on top. Bake at 350° for 40 minutes.
Melt margarine in microwave. Finely chop pecans. Combine sugar, coconut, milk, margarine and nuts. Stir until mixed well; then using 1 tablespoon of mixture, shape into balls. Flatten to resemble mound candy bars. Place on wax paper covered flat tray or platter. Refrigerate until completely cold.
In oil, saute onion and pepper. When clear, add rice and brown lightly. Add tomatoes and water; bring to a boil. Cover and reduce heat; barely simmer for 25 minutes.
Slice cake thin making 2 layers in a 9 x 13-inch pan. Mix together cream cheese, Cool Whip, sugar and milk. Put this on top of bottom layer of cake. Put sweetened whole strawberries between the two layers.
Boil water, margarine and oil. Pour over dry ingredients and beat until creamy. Add buttermilk, soda and eggs; beat again. Pour into greased and floured jelly roll pan, approximately 17 1/2 x 11 1/2-inches. Bake in 400° oven for 16 to 18 minutes. Spread on chocolate icing.
Gradually add water, sauces and juice of lemon to soup, blending well. Pour over lightly browned meat. Cook at 350° for 1 hour, uncovered, basting occasionally.
Combine all ingredients in large bowl and mix. Form in 6 patties and cook in skillet sprayed with nonstick cooking spray or grill on outdoor grill. If grilling outdoors, be sure to spray grill with nonstick cooking spray before heating or lighting. Cook over medium to low heat about 3 to 4 minutes on each side.
Cut up ice cream and sherbet in punch bowl. Pour milk and soda over ice cream and sherbet. Serve.
In a medium mixing bowl, beat eggs. Add water, oil, salt and pepper; mix well. Add matzo meal and stir. Cover with plastic wrap and refrigerate at least 1 hour. This gives the matzo batter a change to thicken. Fill a large pot with water and bring to a boil. Shape batter into small balls and drop into boiling water. Cook, covered, for 20 minutes. Do not peek to see how they are boiling. Cook longer for softer matzo balls. Remove from water and add to chicken soup.
Mix all ingredients and bake at 350° until done, about 45 minutes to 1 hour.
Dissolve yeast in lukewarm water. Pour boiling water and milk into large bowl with butter, oats, molasses and salt. Stir in yeast mixture and add to oat mixture. Add half of the flour and beat until well blended. Work in the rest of the flour with the fruits and nuts. Blend well. Cover bowl and let dough rise in a warm place for 1 to 1 1/2 hours or until double in size. Punch down and form into two loaves. Put into 2 greased loaf pans, 5 x 9 x 3-inches. Let rise about 1 hour or until dough reaches top of pan. Bake in a moderate oven at 375° for 45 to 50 minutes, or until well browned. Cool on racks. Makes 2 loaves.
Grease cookie sheets. Mix all ingredients in a large bowl, except walnuts and powdered sugar. On medium speed, beat until well mixed. Stir in walnuts. Drop by rounded teaspoons 1/2 inch apart. Bake at 350° for 8 to 10 minutes. Watch carefully. Remove immediately. When cool, sprinkle with powdered sugar. Put into mini cupcake liners and put on tray. These freeze well.
Use double boiler. Let bread and milk soak until soft. Add rest of ingredients. Cook 1 hour in a double boiler.
Cook squash and drain off liquid. Put in blender and puree. Combine flour and sugar together. Put squash in mixing bowl, add margarine, sugar and flour. Mix salt, flavorings and eggs. Mix real good and bake in unbaked pie crust. (Makes 2 pies.) Bake at 350° until done, about 30 to 35 minutes. (Use all lemon flavoring or all vanilla, if you like that best.)
Arrange scrod on foil lined broiler pan. Cover with mixture of first 5 ingredients. Broil in preheated broiler 3 inches from heat 5 to 10 minutes. It will be lightly browned.
Mix flour, sugar, baking powder, salt and egg. Sprinkle over apples. Pour oil over all.
Grease 1 (9 x 13-inch) pan. Dump in as follows: crushed pineapple, cherry pie filling mix and cake mix. Melt butter and pour over the top. Sprinkle Rice Krispies and English walnut pieces over top. Bake at 350° for 45 to 50 minutes.
Mix with a mixer; chill. Serve with pieces of fresh fruit (especially strawberries and pineapple).
Boil sugar and water 5 minutes. Remove from heat. Add small 1/2 teaspoon cream of tartar. Add flavoring (peppermint) to taste. Stir well. Drop from teaspoon onto wax paper. Let cool. May add red or green food color, if desired.
Mix all ingredients and pour into greased 1-quart casserole dish. Cover and bake in oven preheated at 350° for 45 minutes or until potatoes are tender and sauce is bubbly. Remove from oven and garnish as desired.
Cream together butter and one cup sugar until fluffy; beat in egg yolks, cream, cornstarch, cinnamon and nutmeg. Pour in pie shell; bake until brown and knife comes out clean. Beat egg whites until foamy and beat in remaining sugar until mixture stands in stiff peaks. Spread on pie onto edges. Bake in oven until lightly browned. Bake at 350 for 35-40 minutes.
Chop pepper and onion fine; add to ground beef. Add eggs, tomato paste, flour, salt and pepper. Mix all together and form into loaf. Pour tomato sauce over top. Bake at 400° for 45 minutes to an hour.
In a large mixing bowl, beat sugar and margarine. Add jello, egg and extract. Beat well. Add coconut, flour, baking soda and salt. Beat until mixed. Chill for easy handling. Shape into balls. Place on greased cookie sheet. Flatten balls with glass coated with flour on bottom. Bake at 375° for 8 to 10 minutes.
Beat eggs and add mushroom soup diluted with milk and mayonnaise. Grate cheese or cut in wide strips. In a casserole dish, put a layer of broccoli and a layer of cheese. Repeat layers. Pour egg mixture over all. Cvoer with bread crumbs and bake at 350° for 45 minutes.
Mix. Turn onto surface dusted with baking mix. Shape into ball. Knead 5 times. Roll or pat dough on hot tuna mixture. Cut slits in center to allow steam to escape. Sprinkle with sesame seed if desired. Bake 15 minutes or until crust is golden brown.
In 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions. Arrange chicken on rice mixture; sprinkle with paprika and pepper.
Bring to boil. Pour over beets; let stand for 24 hours. Remove beets. Add eggs. Should be enough juice for 6 hard-boiled eggs.
Melt marshmallows in milk in double boiler. Add creme de menthe and cool. Blend in whipped cream.