HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove all fat from cubed bear meat. Brown cubes in margarine. Add pepper to taste. Pour pineapple juice over meat, simmer 20 minutes. Drain. Coat with barbecue sauce. Add water as needed. Simmer in covered pan for 30 to 45 minutes.
Mix shortening and egg. Stir in milk and vanilla. Sift dry ingredients together and stir in. Chill 1 hour. Heat oven to 400°. Drop with teaspoon 2 inches apart on lightly greased sheet. Bake 8 to 10 minutes. Cool. Fill with Vanilla Filling.
Melt butter in large skillet over medium heat. Add coconut and cook, stirring constantly, until golden, about 6 to 7 minutes. Remove from heat. Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9-inch pie plate. Spread half of orange sherbet over crust. Drizzle with liqueur. Add remaining sherbet, mounding top. Sprinkle with reserved coconut. Freeze until ready to serve or overnight. Let stand 10 to 15 minutes before serving. Garnish with mint, orange peel and mandarin orange segments.
Simmer first 3 ingredients for about 3 to 5 minutes. Add salt and vanilla. Pour this mixture over Rice Krispies and nuts. Cool. Make into 1-inch balls. Roll in powdered sugar.
Peel and grate potatoes. Add sugar and melted butter; mix well. Add milk, flavoring, salt and spices. Stir until well mixed. Add eggs (slightly beaten) and mix. Pour into 9 x 13-inch baking dish. Cook for about 45 minutes at 350°.
Melt oleo; add milk and cocoa. Bring to a boil and remove from heat. Add powdered sugar and vanilla; stir until fluffy. Spread on warm cake.
Cook sausage and drain. Spread on bottom of baking dish. Spread cream cheese over sausage. Spread salsa over cream cheese. Sprinkle cheese over top of salsa. Bake at 320° for 20 minutes. Serve hot with nachos.
Saute onions in oil until crisp-tender. Stir in tomatoes and kidney beans. Cook, uncovered, over low heat, 25 to 30 minutes, stirring occasionally. Yields 6 servings.
Heat oven to 350°. Beat egg whites in large bowl on high speed until stiff peaks form. Beat egg yolks slightly in medium bowl. Beat milk, lime peel and lime juice into egg yolks. Beat remaining ingredients into egg mixture until smooth.
Mix cake, butter and 2 eggs. Then line pan with this mixture (it will be very stiff). Then mix cheese, sugar (reserving 1/4 cup), 2 eggs and vanilla. Spread onto first mixture. Bake at 350° for 15 minutes.
Combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough onto lightly floured surface; knead 3 or 4 times. Roll out into an 18 x 12-inch rectangle. Spread sausage (at room temperature) over dough, leaving 1/2-inch margin on all sides. Carefully roll dough lengthwise, jelly roll style. Pinch seams and ends to seal. Cover and refrigerate at least 1 hour.
Cream sugar and shortening; add egg. Combine flour, salt and baking soda. Add alternately with sour milk. Add vanilla and rhubarb. Pour in greased 9 x 13-inch pan and sprinkle top with 1/3 cup sugar, mixed with 1 teaspoon cinnamon. Nuts may be used in both cake and topping. Bake in a 350° oven for 35 to 40 minutes.
You will need a non-painted coat hanger and a 16 to 24-quart pot. Recommended for cooking outdoors.
Spread bread with softened margarine on both sides. Arrange in baking pan. Sprinkle with Parmesan cheese. Bake at 375° for about 15 minutes until toasty and brown. Serves 2.
Mix with mixer the cream cheese, sugar, peanut butter and vanilla. Fold in Cool Whip. Pour into pie crust; chill. Garnish with nuts.
Cream margarine. Add cream cheese and beat a few minutes. Add sugar and cream for three minutes. Add eggs and flour gradually until all is used. Bake at 325° for one hour and 15 minutes.
Bake potatoes and allow to cool. Scoop most of potato out, leaving shell intact. Mix potato, cheese, butter, salt and pepper and put back into potato shell. Bake at 350° for 30 minutes.
Mix together sugar, flour and pineapple. Cook to hard boil. Take off stove and add orange jello. Stir and let cool. Add nuts, cherries (drained) and bananas. Stir. Pour into pie shells and chill. Makes 3 pies.
Mix pepperoni, mushrooms, sauce, tomatoes and seasoning. Layer pasta, sauce mixture and cheese in 13 x 9 pan. Bake at 450° for 20 minutes.
Chop the ginger fine and mix all the ingredients together. A must if you are serving salad with Oriental food.
Preheat oven to 350°. Put blueberries in the bottom of an 8 x 8-inch pan. In a bowl, mix the flour, baking powder, salt, shortening, 3/4 cup sugar and milk together. Pour over the berries. Mix together the remaining 1 cup sugar and the cornstarch and sprinkle evenly over the batter. Pour boiling water over the batter. Do not mix. Bake for 45 minutes. Serve hot or at room temperature with ice cream or whipped topping.
In a small bowl, combine all ingredients. Refrigerate. Serve with favorite seafood. Makes 1 3/4 cups.
Mix water and Sure-Jell; bring to a hard boil. Add sugar all at once. Bring to a full, hard boil for 1 minute. Remove from heat. Add Kool-Aid and stir until dissolved. Skim off foam and put into jars. You can strain the beet water through a cloth for a nice, clean jelly.
Mix together lemonade and sweetened condensed milk. Fold in Cool Whip. Pour into crust. Refrigerate.
Mix eggs, corn and corn meal together. Put 1/2 this mixture in a greased casserole dish. Add cheese and green chilies and butter. Then cover with the leftover mixture. Bake 45 minutes at 450°.
Put in greased container, sprinkling potato chips on top. Bake 1/2 hour or longer at 400°, depending on size of container.
In bowl, combine soup, mustard, Worcestershire sauce and horseradish. Blend well.
Mix flour, salt, margarine and water in bowl. Form into little balls and place on cookie sheet and press thumb into each ball. Bake at 350° for 8 to 10 minutes. Remove from oven and fill thumb prints with jelly.
Beat eggs slightly; add rest of ingredients and bake in buttered casserole in moderate oven about 1 hour. Serves 4.
In a plastic or paper bag, combine flour, salt and pepper; shake to mix. Add chicken, one piece at a time, and coat lightly. Save the remaining flour mixture. In a skillet, warm 1 tablespoon of the oil over medium heat. Add chicken and brown one side of chicken. Add remaining oil and brown the other side of chicken. Remove chicken. Add butter and onion. Cook until onion is tender. Add remaining flour; mix well. Add broth, lemon juice and thyme; bring to a boil. Stir constantly. Return chicken to pan. Reduce heat. Simmer about 5 minutes.
Layer potatoes, then onions and meat. Sprinkle with cheese. Make second layer and sprinkle with cheese. Bake 1 hour at 350°.
Combine all ingredients in electric blender; process until smooth. Chill before serving. Makes 8 servings.
In a bowl of warm water, thaw corn pouch for 20 minutes. Heat oven to 325°. Grease a shallow 2-quart baking dish. In medium bowl, beat eggs and stir in thawed corn, green chilies, cheeses, tomato, and chili powder; pour into baking dish. Bake for 20 to 25 minutes or until knife inserts 1 inch from center and comes out clean. Cut into squares. If desired, serve on lettuce leaf in a crisply fried tortilla. Top each serving with sour cream and tortilla crumbs. Yield: 6 servings.
Preheat oven to 350°. Lightly grease and flour 9 x 13-inch pan. In a large mixing bowl, mash bananas and mix with butter. Add eggs and water, mixing well. Mix in dry ingredients until smooth. Stir in nuts. Pour into prepared pan and bake 20 to 25 minutes, until wooden pick inserted in center comes out clean.
Mix together. Bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Brown meat in butter. Add peppers and onions, cooking until onions are soft. Add beans, tomatoes and seasoning. Simmer 30 minutes.
Heat oil in a 5-quart kettle over medium-high heat; add meat, a few pieces at a time, and cook until browned on all sides. Stir in broth, garlic and paprika. Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour).
In saucepan, combine water, cornmeal, butter, sugar, salt and pepper. Cook and stir until thick. Remove from heat and stir in milk, cheese, corn, jalapeno and pepper. Beat egg yolk until lemon colored. Stir into cornmeal. Beat egg white and cream of tartar to stiff peaks. Fold into cornmeal mix. Turn into ungreased 1-quart souffle dish. Bake in a 325° oven 50 to 55 minutes.
Combine the ingredients, adding eggs one at a time. Bake at 350° for 35 to 40 minutes.
Melt oleo; stir in flour, then milk. Add salt. Cook sauce until smooth and boiling. Take off heat. Add cheese. Grease baking pan. Fill alternate layers of potatoes, onion and sauce. Bake at 350° for 2 hours. Turn with spoon while baking for even cooking.
Mix sugar, cream and syrup well. Boil without stirring until it makes a soft ball when dropped in cold water. Beat as long as you can. Separate in three parts. Knead coloring into one part, a 1/2 cup of nutmeats in one part and the melted chocolate in the third part. Knead as long as you can. Place chocolate layer in bottom of buttered loaf pan, then the layer with nuts and the red layer on top. Decorate with pecan halves.
Fry bacon. Add chopped cabbage and carrots. Slowly add a bit of water. Steam vegetables to desired tenderness. Season to taste.
In saucepan, cook onion in margarine until tender, but not brown. Add soup, cream cheese and salt. Heat until cheese melts, stirring constantly. In greased 2-quart casserole, place a layer of hash brown potatoes. Top with a layer of cheese sauce. Repeat layers, ending with a layer of cheese sauce on top. Do not stir. Cover and bake in 400° oven for 45 minutes or until sauce is bubbly and potatoes are tender. Uncover. Top with cheese and return to oven for 5 minutes to melt cheese. Serves 8 to 10. Great with steak.
Cut fillets into 6 servings. Rub baking dish with shortening. Put fish in baking dish. Mix onion, soup, salt and pepper; spread over fish. Sprinkle grated cheese on top. Bake at 350° for 25 to 30 minutes or until fish flakes easily with fork.
Mix dry ingredients together and put in an unbaked 8 to 9-inch pie shell. Add enough milk to fill pie shell. Let stand for 5 minutes. Mix with (clean) finger, being careful not to make a hole in pie shell. Bake in a slow oven (325°) until a light brown.
Brown onion and hamburger in skillet; drain. Add remaining ingredients and cook over low heat about 15 minutes.
Cream butter, flour and nuts. Spread in a bowl. Bake at 350° for 20 minutes. Cool for 20 minutes.
Preheat oven to 400°. Combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken and discard. Combine cornflakes and next 5 ingredients in a zip top bag. Add 4 pieces of chicken to the bag; seal the bag and shake to coat the chicken. Repeat the procedure with the remaining chicken. Spread oil evenly on a jelly roll pan and arrange chicken in a single layer. Bake at 400° for 4 minutes on each side or until done. Serve with a low-fat Ranch dressing, honey mustard or barbecue sauce. Kids love them! Makes 6 servings.
Mix all together. Roll into balls size of marbles. Flatten with fingers. Bake at 350° for 15 to 20 minutes.
Brown hamburger in skillet with onion. Drain fat. Spread layer of hamburger into the bottom of both shells, followed by a layer of cottage cheese, a layer of spaghetti sauce and a layer of cheese. Repeat this a second time so that there are two layers in each shell. Place both pies in the oven on a cookie sheet and bake for 10 minutes at 425°, then for 40 minutes at 350°. Serve hot.
Put half of ham, potatoes and onions in crock-pot or deep casserole dish. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8 to 10 hours (high for 4 hours). Can be baked in a 350° oven for 1 hour.
Combine and cook 20 minutes in microwave or 40 minutes in regular oven. Top with grated cheese. This is an easy casserole to make.
Steam rice, then mix all ingredients together. Sprinkle top with some grated cheese. Put in shallow Pyrex baking dish, baking 45 minutes at 350°. Serves 8 to 10.
Simmer ingredients 10 minutes, stirring often. Spread sauce over pizza shells; add favorite toppings and heat. Makes enough sauce for at least 4 large pizzas and it freezes great.
Combine jello and hot water. Let partially jell. Boil pineapple and sugar for 5 minutes. (Use juice; do not drain pineapple.) Let cool. Add Cool Whip, nuts and cheese to pineapple mixture. Add this to thickened jello; fold in and refrigerate. Top with additional cheese and chopped nuts.
Toast the bread. Grate the cheese into a saucepan and heat gently until it melts. Add the other ingredients and mix well. Spread over the toast and cook under the grill until brown. (Instead of precooking the cheese mixture, all ingredients can be mixed to a spreadable mixture and piled on the toast and then heated under the grill). Garnish with parsley and serve at once. Serves 4.
Combine all ingredients in large non-metallic bowl. Mix well; cover and refrigerate overnight. Serve chilled.
Mix margarine, milk, cocoa and marshmallows and stir over low heat until margarine and marshmallows are melted. Remove from stove. Add vanilla and nuts; beat well. Spread over HOT Fudge Cake Squares while it is hot. Cake must also be hot.
Mix together ground chuck, Lipton onion soup mix and eggs to make medium meatballs. Set aside. In a very deep pan, mix together the remaining ingredients and pour over meatballs. Bake for 2 hours at 350°.
Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Sift flour, salt and baking powder together. Add to creamed mixture alternating with milk. Add flavoring. Pour into greased and floured large tube pan and bake at 325° for 1 hour and 30 minutes or until test done.
Peel and mash cooked potatoes while hot. Cool. Add other ingredients and form into balls. Drop balls into boiling water until they rise to the top of kettle. Serve with gravy. May be used like dumplings.
Melt chocolate in pan over hot, not boiling, water or microwave. Remove from heat. Stir in chow mein noodles and peanuts. Mix well until noodles and peanuts are covered with chocolate. Drop by teaspoon onto waxed paper. Let stand about 30 minutes until hardened.
Place meat in heavy saucepan like a Dutch oven. Cover with hot water. Cover tightly; simmer about 3 hours. Skim off excess fat. Add onions, carrots, potatoes, turnips and red sweet pepper. Cover; cook for 20 minutes, then add dill, fresh parsley and cabbage. Cook 10 to 15 minutes more. Serves 8. Serve cornbread muffins with it and a dish of fresh fruit.
Melt oleo and cocoa together. Remove from oven and stir in sugar and beaten eggs; mix well. Add flour and salt. Mix well. Spoon batter into greased 13 x 9-inch dish. Cook 8 minutes on bake and 3 minutes on High. Rotate while baking. Sprinkle marshmallows on warm cake (you can return to oven 45 seconds to soften). Cover with Chocolate Confectioners Sugar Icing.
Cook noodles as directed and drain. Brown ground beef, drain. Stir in tomato sauce and tomato paste. Mix cottage cheese, sour cream and cream in a separate bowl. Grease a 13 x 9 x 2 inch baking dish. Layer bottom with noodles. Spread a layer of meat sauce. Spread a layer of the three cheese mixture. Sprinkle with mozzarella and cheddar cheese. Repeat layers. Bake at 400 degrees for 30 minutes.
Mix butter, cream and flour (sifted). Chill 1 hour. Roll 1/3 dough 1/8-inch thick on lightly floured cloth covered board. Cut into 1 1/2-inch rounds. Transfer to waxed paper heavily coated with sugar, turn to coat both sides. Place on ungreased baking sheets. Prick in 4 places with fork. Bake 5 to 7 minutes or until slightly puffy.
In large mixing bowl, combine shortening, white sugar and brown sugar. Chop like pie crust. Add in eggs and vanilla. In separate bowl, combine flour, soda and salt; fold into bowl with liquid ingredients. Add chips. Bake at 350° for 12 minutes.
Cook noodles until tender. Drain and cool. Mix with the rest of the ingredients. Chill well to serve.
Wash potatoes. Leave skins on. Cut into quarters. Melt margarine in a 13 x 9-inch baking pan. Mix together cheese, flour, salt and pepper. Rinse potatoes and roll in mixture until covered. Place in baking pan. Bake for 30 minutes. Turn potatoes and bake 30 minutes, uncovered, in a 425° oven.
Bring water, sugar and instant coffee to a boil, let cool, then add 1 quart vodka and vanilla; mix together.
Whip heavy cream with confectioners sugar and rum flavoring. Arrange 9 graham crackers in a square on a plate. Spread with a thin layer of whipped cream. Top with bananas. Repeat 4 more times. Top with another layer of crackers. Frost sides and top with remaining cream. Coat sides with chopped nuts, reserving a few for decoration on top. Chill about 3 hours. Cut into 9 squares.
Combine sugar, Karo and water; bring to a boil. Stir in peanuts gradually so as not to lose boil. Boil until peanuts pop and turn brown. Remove from heat. Add soda; stir well. Pour on well greased platter. I use cookie sheet. Gives candy room to spread and easy to break in pieces when cool. (You have to pour fast.)
In medium saucepan, bring water and onion to rolling boil; add potato flakes and set aside. In large bowl, combine mayonnaise, sour cream, vinegar, mustard and pepper. Reserve 1 egg for garnish; chop remaining eggs. To mayonnaise mixture, add eggs, celery, pimento and mashed potato; stir to combine. Slice reserved egg. Line 1 1/2-quart bowl with Saran Wrap then arrange egg on bottom of bowl. Spoon half of potato mixture into bowl. Layer ham evenly over potato mixture and top with remaining potato mixture spreading evenly. Cover with foil and refrigerate overnight. To serve, unmold on serving plate. Makes 6 servings.
Break cinnamon crisp into bite size pieces. Spread pieces, raisins, nuts and sunflower seeds on large 15 x 10-inch pan. In small saucepan, melt butter with honey. Drizzle over graham mixture. Bake in preheated 250° oven for 45 minutes. Allow to cool in pan. Loosen and store in airtight container.
Mix together egg, oil, sugar and vanilla. Stir in zucchini and pineapple. Add remaining ingredients, one at a time. Bake 1 hour at 350°.
Have meat ground only once in a food chopper with a coarse blade. Combine meats thoroughly in a large mixing bowl. Beat eggs well. Add onion and other seasonings and mix again. Combine with meat and stir or knead until blended. Pack into an oiled glass bread loaf pan and unmold on a flat baking pan. Bake in a 350° oven for 1 1/2 hours or until done. Serves 20.
Mix on low speed until beaters gather dough together, about 2 minutes. Gather dough into ball. Cut into 4 equal parts.
Brown hamburger, onion and celery. Add vegetables and soups. Season to taste with soy sauce and chili powder. Simmer 15 to 20 minutes.
Mix soups, broth, onion, tomatoes and crushed chips. Cover bottom of a 9 x 13-inch pan. Layer chips, chicken and soups. Layer again with chips and cheese on top. Bake at 350° for 1/2 hour.
Cut ribs into serving size pieces. Boil for 45 minutes. Put on baking sheet and pour barbecue sauce over them. Bake 1 hour at 350°.
Melt butter, brown sugar and corn syrup together. Add the peanut butter and vanilla. Mix well. Stir in the oats. Press mixture into an oiled 9 x 3-inch pan. Bake at 375° for 15 minutes. Spread with the hot topping. Sprinkle with chopped nuts. Cool, then refrigerate. Let stand about 15 minutes before cutting into pieces.
Melt butter and margarine. Stir in flour, then add milk and cook until thick and bubbly. Mix the remaining ingredients with the pasty mixture and pat into cakes. Bread cakes in flour, egg and bread crumbs in that order. Fry in hot oil until brown and firm, turning once. Set on paper towel to soak up oil.
Prepare boiled custard, using 3 tablespoons of flour. Spread all pound cake slices with preserves. Line bottom and sides of trifle dish or glass bowl with some of pound cake. Sprinkle with macaroon crumbs and 1/3 of sherry. Cover with 1/3 custard. Repeat layers 2 more times, beginning with pound cake. Cover; chill 6 to 24 hours. Whip cream with confectioners sugar. Cover Trifle with whipped cream; decorate with almonds.
Bring pineapple to boil and cook for 2 minutes. Combine Jell-O and boiling water; add to pineapple and cook 3 minutes. Cool. Add cottage cheese, Cool Whip, lemon juice and chopped nuts. Mix well. Pour into mold and chill until set.
Mix Jell-O according to instructions; add to punch bowl and soft chill. Add sliced strawberries and sliced bananas. Chill to solid overnight. Mix pudding according to instructions and chill overnight in a separate bowl. Trim crust and cube angel food cake. Add small Cool Whip to pudding mixture, layer on Jell-O. (Mix together cake cubes, Cool Whip and pudding.) Layer Cool Whip on top of Jell-O-pudding mixture and sprinkle with chopped pecans and decorate with fresh whole strawberries.
Mix and set aside the food coloring and cocoa. Cream shortening and sugar. Add eggs and the color paste. Beat 10 minutes. Add buttermilk and slowly add flour, salt and vanilla. Remove from mixer and mix lightly the vinegar and soda. Bake in 2 (8-inch) floured pans at 350° for 30 to 35 minutes.
In a small skillet, heat 3/4 cup sugar, stirring constantly, until it is liquefied and just golden. Remove from the heat and quickly pour into a 10-inch pie plate. Set aside. In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half of the apples in a single layer in a circular pattern in pie plate. Sprinkle with half of the sugar mixture. Arrange half of the remaining apples in a circular pattern over sugar. Sprinkle with the remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter.
In large saucepan, cook onion in margarine until tender; stir in flour until smooth. Add water, carrots, bouillon and basil; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add mushrooms, squash and broccoli; cook 5 minutes. Add half and half and pepper; cook and stir until slightly thickened. Serve over fettucini. Garnish with cheese if desired.
Combine bread crumbs, cheese, salt and pepper. Dip chicken pieces in melted butter and then coat heavily in bread crumb mixture. Place chicken, skin side up, in a 9 x 12-inch baking dish. Pour remaining crumb mixture over chicken and bake, uncovered, at 350° for 30 to 35 minutes. Do not turn chicken. Can freeze.
Cook macaroni according to package directions and rinse in cold water. Drain well and place in salad bowl. In small bowl, combine mayonnaise, Worcestershire sauce, lemon juice, salt and pepper. Add to macaroni and mix well. Add remaining ingredients, except olives and tomatoes. Toss gently. Chill 2 to 3 hours.
Cream shortening, sugar, spices and chocolate; then add 2 teaspoons soda mixed in 1 cup water. Add flour, raisins and nuts; mix well. Add applesauce, mix well. Pour into greased and floured 9 x 13-inch pan and bake 1 hour at 350° to 375°.
Arrange in shallow casserole, covered with buttered crumbs. Bake at 325° for 1/2 hour.
Heat over medium heat until warm the oil and milk. Add egg and put mixture over the first 4 ingredients. Add 4 to 5 cups more flour until right to roll. Let rise and work down once, then roll into rolls or loaves of bread; let rise. Bake at 375° until golden brown.
Cream butter and margarine. Add sugar, egg yolk, vanilla and flour and cream until smooth. Use wrapper from butter to spread dough in cookie sheet. Lay a piece of wax paper over top to help smooth batter evenly. Sprinkle lightly with cinnamon. Beat egg white until stiff, along with 1 teaspoon sugar. Spread over dough. Sprinkle with fine nuts. Bake at 275° for 45 to 60 minutes. Remove from oven at once. Cut into squares.
Melt oleo in 9 x 13-inch pan. Add cake mix and 2 eggs; stir to mix. Pat or spread in dish. Mix 2 eggs, powdered sugar and cream cheese; pour over cake mixture. Save some powdered sugar to go on top. Bake about 40 minutes at 325°. Let set for a few minutes and cut into squares.
Dissolve yeast in 2 tablespoons water. Combine 2 cups water with oil, flour and sugar. Blend in egg. Add yeast to batter, spoon into greased muffin tin. Bake at 400° for 15 to 20 minutes. Makes 24.