HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion and pepper in the canola oil. Add the tomatoes, pimento, sugar, salt and pepper. Cook 20 minutes.
Soak cabbage for 20 minutes; drain. Combine all ingredients, except vinegar and sugar. Put in saucepan. Cook, covered, 15 to 20 minutes. Add vinegar and sugar and cook 5 minutes more.
Combine Coca-Cola and buttermilk; set aside. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add eggs and vanilla; beat at low speed until blended. Combine flour, cocoa and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended. Stir in marshmallows. Pour batter into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.
Place all ingredients in crock-pot and let cook all day on low setting. Ideal for working mothers!!!
Arrange bread slices on foil lined 15 x 10-inch jelly roll pan. Broil bread about 4-inches from the heat until lightly toasted. Sprinkle half the cheese and half the onion evenly on the bread slices. Top with pepperoni. Sprinkle remaining cheese and onion evenly over the pepperoni. Broil 1 minute or until cheese is melted. Makes 15 appetizers.
Sprinkle fish with barbecue spice and celery salt. Place in baking dish. Combine buttermilk, vinegar and tomato juice. Pour over fish. Bake at 400° for 10 minutes or until fish flakes. Serves 2.
Stew chicken; take off bone and break into small pieces. Mix soups and sour cream together. Add chicken. Pour into casserole. Crumble crackers over top of chicken mixture. Melt margarine and pour over crackers. Place in a 350° oven until lightly brown and bubbly.
Mix cauliflower, peas, cheese and Good Seasons seasoning altogether. Put mayo on top. Store overnight. Then mix together before serving.
Preheat oven to 350°. Brown beef and drain off excess fat. Grease pan or Pyrex dish with Crisco. Place crumbled beef in bottom of dish. Next add onion, then layer with potatoes; next layer pork and beans and then the tomato soup. Add salt and pepper over top. Bake for 1 to 2 hours or until potatoes are cooked. Remove from oven and place sliced Velveeta cheese on top and return to oven until it melts.
Place chicken that has been cut into bite size pieces in bottom of casserole dish (9 1/2 x 13 1/2-inch or larger). Mix soups, broth and vegetables together and pour over chicken. Now you are ready to mix the crust. Heat the mixture together (the mixture may be runny).
Heat oven to 350°. Lightly grease 8-inch pie plate. In large bowl, beat eggs. Blend in sugar and melted butter. In small bowl, stir together flour, cocoa and salt. Add to butter mixture. Stir in vanilla and nuts. Pour in pie plate. Bake 25 to 30 minutes. Cool and cut into wedges. Great when topped with ice cream.
Add ingredients to crock-pot. Simmer for 30 minutes. Serve hot.
Finish filling freezer bucket with milk. Add 3 tsp. vanilla. Freeze as usual.
Brown meat and drain. Scramble eggs in skillet. Heat tortillas on grate and put in eggs and meat; top with sauce. Makes 9 to 12 servings.
Cook green pepper, onion, garlic clove and shortening in skillet 5 minutes. Stir in soup, lemon juice, salt, black pepper and shrimp. Heat and serve over rice. Makes 4 to 6 servings.
Preheat oven to 275°. Grease a 15 1/2 x 10 1/2-inch jelly roll pan. Into a large bowl, measure all ingredients, except egg white and walnuts. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl. Pat evenly into pan. In a cup with fork, beat egg white slightly. Brush over top of dough and sprinkle with nuts. Bake 1 hour and 10 minutes or until golden. Immediately cut into 48 bars and remove from pan to cool on wire racks. Store in tightly covered container. Makes 48 bars.
Make brownies as directed on package. Spread batter in a greased 9-inch round layer cake pan. Bake at 350° for about 35 minutes. Cool. Cut into pie shaped wedges. Top with ice cream (any flavor). Drizzle with chocolate syrup. Makes about 8 servings.
Add yeast to 2/3 cup warm water. Prepare milk. Let both set. Sift dry ingredients. Add yeast, milk and oil. Stir together. On floured surface knead until dough is smooth (add flour if needed). Drop by large spoonfuls onto greased cookie sheet. Bake at 450° for 8 to 10 minutes. Extra dough keeps two weeks in refrigerator. Makes 12 large rolls.
Combine water, margarine and salt in saucepan. Bring to a boil. Add flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating until smooth after each addition. Spoon dough into 10 mounds on ungreased cookie sheet. Bake at 400° for 45 minutes. Remove immediately. Cool. Prepare pudding mix as directed except using 1 1/2 cups milk. Chill. Fold in whipped cream, marshmallows and bananas. Cut tops from puffs. Fill with mixture. Add tops. Drizzle with chocolate syrup.
Mix first three ingredients and spread in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Put all ingredients, except rhubarb, into bowl and beat well. Fold in rhubarb and pour into well-greased 12 x 9 x 2-inch pan. Over the top of batter, sprinkle 1/2 cup of chopped nuts and 1/2 cup brown sugar to cover.
Mix dry and wet ingredients separately. Put wet ingredients in an 8-inch square greased pan. Put dry ingredients over the wet ingredients. Spread evenly. Bake at 350° for 20 to 25 minutes. Remove from oven. Cut into squares.
Put the cottage cheese through a food processor to make it smooth. Beat the mashed potatoes into the cottage cheese. Then beat in the sour cream, eggs, salt and cayenne. Stir in the scallions. Spoon into the pastry shell. Sprinkle with grated cheese. Bake at 425° for 50 minutes until golden brown. Serve hot the first day, then cold for leftovers.
Combine sugar and cornstarch. Stir in vinegar and water. Cook over low heat until thick and clear, stirring often. Do not boil hard. Add beets and simmer for 5 minutes. Add pineapple and heat through. Add salt, pepper and butter. Cook 1 minute and serve. Makes 4 servings.
Put pork and beans in 9 x 13-inch pan. Sprinkle brown sugar and very little barbecue sauce. Then put pork chops on top. Put a little barbecue sauce on them. Bake at 350° in preheated oven for 1 hour to 1 hour and 15 minutes.
Cut tomatoes in quarters, reserving juice that accumulates. Combine tomatoes, reserved juice, 1 cup stuffing mix, onion, sugar, salt, oregano and rosemary. Mix well. Pour into greased 1-quart casserole. Sprinkle with one-fourth cup stuffing mix and dot with butter or margarine. Bake at 375° for 45 minutes. Serves 3 to 4.
In 1 1/2-quart saucepan combine soup and salsa. Cook over low heat; heat through, stirring often. Serve over tortilla chips. Top with tomatoes, green onions, olives and peppers. Serves 6.
Wash chops. Roll in flour, salt, pepper, garlic powder and Greek seasoning. Brown in oil in skillet real fast. Place celery and onions in bottom of roasting pan with lid. After pork chops are placed in pan, add 1/2 cup water, cover; bake at 300° for about 2 to 2 1/2 hours.
Combine vinegar, water, salt and peppercorns. Add cucumber slices; cover and chill 2 hours. Drain thoroughly. Gently combine cucumbers with onion and sour cream.
Toast bread in toaster. Place cheese on bread; top with second piece of bread. Place on paper plate. Microwave on High for 15 to 20 seconds, or until cheese melts. Makes 1 serving.
Brown ground beef in skillet, stirring until crumbly; drain. Spread bean dip on large platter, sprinkle with ground beef. Spread with mixture of sour cream and seasoning mix, sprinkle tomatoes, green onions, black olives and cheese over the top. Serve with tortilla chips.
In a medium bowl, combine spinach, mayonnaise, sour cream, green onions, parsley, lemon juice, dill, salt and pepper. Mix until well blended. Refrigerate 2 hours or as long as 2 days. Serve with raw vegetables or chips.
Mix sugar, milk and butter. Cook over medium heat. Bring to boil. Boil 1 minute. Remove from heat. Add peanut butter, oats and vanilla. Mix well. Drop by teaspoon on wax paper. Cool and enjoy.
Place graham crackers in a single layer in the bottom of a 9 x 13-inch pan. Bring sugar and syrup to a boil. Add peanut butter and stir until melted. Add cereal. Mix thoroughly and pour over graham crackers. Melt chocolate chips and butter together and spread over cereal mixture. Sprinkle with chopped peanuts (optional). Let cool. Cut into 1-inch squares. They are very rich.
Cut off and discard leaves and tough parts of broccoli stalks. Wash and chop broccoli coarsely. Add boiling water; boil until tender. Using all the liquid, chop broccoli very fine in blender or force through sieve. In saucepan, mix soup, cream and broccoli. Season to taste. Heat to simmering. Top with croutons and grated Parmesan cheese.
Mix with mixer. Spread batter in 13 x 9-inch greased pan.
Brown chicken on both sides. Put in casserole dish. Add green pepper, celery, onion, carrots and garlic to same skillet. Cook briefly, stirring until vegetables are tender-crisp. Spoon over chicken and add the tomato juice, squash, cumin, salt and pepper. Cover and bake 50 minutes at 350° or until chicken is tender. Add the peas and bake 10 more minutes.
Mix sugar, butter and cream in saucepan; boil 9 minutes, stirring. Remove from heat. Add peanut butter, marshmallow cream and vanilla. Beat at high speed with mixer until thick. Pour in buttered pan. Let set.
Combine flour, sugar, and salt in bowl. In saucepan, mix water, cocoa, and margarine. Bring to a boil, then set aside to cool. Mix together buttermilk, eggs, soda and vanilla. Pour boiled cocoa mixture over sugar and flour mixture. Combine till well blended. Add buttermilk mixture. Pour in jelly roll pan or 9 x 13 x 2 pan. Bake at 350° for 25-30 minutes. Remove from oven and ice while hot.
Combine eggs, salt, peanut butter and milk; beat until blended. Dip slices of bread into mixture, coating both sides. Melt butter or margarine in skillet over medium heat. Add bread slices. Brown both sides and serve warm with honey, syrup or jelly.
Blend and press into a 9 x 13-inch baking pan. Bake at 350° for 15 minutes; cool thoroughly.
Toss apple slices with 2 tablespoons lemon juice. Mix together eggs, milk, flour and salt. In separate dish, mix together brown sugar and cinnamon.
Wash fresh green beans and snap thoroughly. Remove both ends and snap in pieces to cook. Add beans to water (enough to cover well). Cook until tender. I add slices of bacon that have been fried crisp and crumbled for seasoning. Use bacon grease also. Add salt to your taste.
Combine ingredients and beat on medium speed with electric mixer until desired consistency, about 2 minutes.
Put ham into a large pan filled with water, to which you add vinegar and brown sugar. Boil 2 hours or until thermometer reaches 130° to 140°. Let stand overnight in brine. Remove and slice to serve.
Mix potatoes into mashed potatoes. Cook hamburger and onion. Place into 2-quart casserole. (Spray with nonstick spray.) Layer the hamburger and onions with corn, then with mashed potatoes. Bake at 350° for 30 minutes. Add cheese to top and bake for 5 minutes.
Bake cake according to package directions. While it is baking, bring to a boil, 1 cup sugar and crushed pineapple. Boil 5 minutes. When cake is done, punch holes in cake and pour pineapple mixture over. Let cool. Prepare 1 large box vanilla pudding. When ready to serve, spread pudding over cake, then sprinkle coconut over pudding; next a layer of bananas (sliced) and top with Cool Whip. Decorate with pecans and cherries.
Beat the first 4 ingredients. Add eggs; beat. Add remaining ingredients. Drop by teaspoon onto ungreased cookie sheet; flatten slightly with fork. Bake at 375° for 10 to 15 minutes.
Preheat oven to 350°. Mix together sugar and flour. Place stick of butter in bottom of glass baking bowl. In large bowl, mix peaches, sugar/flour mixture, vanilla and milk. Pour over stick of butter. Roll out biscuit dough on floured surface to about 1/4-inch thick. Place over peach mixture. Bake 45 minutes or until crust browns. Remove from oven and push crust down into cobbler until covered with juice.
Brown meat or, if fresh, cook until done. Add vegetables; heat thoroughly. Push meat and vegetables to the side of pan or wok; scramble eggs until done. Add salt, pepper and season to taste. Add cooked rice; mix and heat thoroughly. You may add soy sauce if you like (careful, it is salty!!).
Find elephant. Cut into bite size pieces. (This usually takes 2 weeks.) Season carefully and add enough gravy to cover (about 400 gallons).
Brown onion and hamburger; drain. Add chili beans and simmer 15 minutes. Add cheese when finished simmering. While mixture is simmering, unroll crescent rolls and press them into an 8-inch pie plate. Bake for 12 minutes at 375° on top shelf. Pour meat, bean and cheese mixture onto pie shell and serve. Top with salsa, shredded cheese, lettuce, tomato, sour cream, olives, etc.
Saute onion, garlic and meat in shortening over medium heat until redness disappears, about 20 minutes. Add tomatoes, tomato sauce and oregano. Add 1 teaspoon salt and pepper. Simmer, stirring occasionally, about 45 minutes.
Brown beef and cook with taco powder as package directions indicate. Drain excess liquid. Mix all ingredients and pour into an oven safe baking dish. Bake at 350° for 30-45 minutes (or cook in a crock-pot on low for 2 hours). Serve with tortilla chips.
Combine all ingredients except the chicken and oil. Place chicken pieces in yogurt marinade. Cover and refrigerate overnight. Drain well. Brush with oil and cook in 375° oven for about 1 hour or until tender. Serve with rice. Makes 4 servings.
Defrost spinach and squeeze out excess moisture. Simmer onions in broth until tender. Mix onions, spinach, cheeses, herbs and seasonings. Spray a cookie sheet with Pam. Take two sheets phyllo dough and cut into 4 long strips. Dab lightly with olive oil. Put 1 heaping tablespoon spinach mix at one end of the strip. Fold over to form a triangle over and over. Dab olive oil on top. Place on cookie sheet and bake at 375° for 20 minutes or until browned.
Place cabbage, vinegar, water, margarine and salt in a deep cooking pot. Cover and cook until crisp-tender, about 15 minutes, lifting and turning with a large kitchen fork 2 or 3 times. Remove from heat. Dissolve artificial sweetener in small amount of water. Add to cabbage slowly, lifting and mixing well. Drain and serve.
Beat egg whites into a good sized bowl. Add cold water and beat till frothy. Then add cream of tartar, vanilla and salt. Beat until stiff. Add granulated sugar and beat to stiff peaks form when beaters are lifted. Pile onto pie and be sure to spread all the way to the crust edges. Bake 12 minutes or till brown in 325° oven.
Two 8-inch square pans or one 10 x 13-inch pan may be used.
Soak, cook and puree beans. (May also use 1 can of beans.) Use blender to puree. Mix beans, sugar, milk, eggs and spices together well. Pour into unbaked pie shell. Bake at 350° about 1 hour, until knife in center comes out clean. Serve with Cool Whip or chilled.
Wash beans and cover with 3 inches of water. Bring to boil. Boil 2 to 3 minutes. Turn off heat. Cover and let stand 1 hour.
Slice cucumbers; add cut up onions and bell peppers. Add whole garlic cloves and salt. Cover with cracked ice. Let stand 3 hours. Drain well.
In a large saucepan, heat oil over medium heat. Add onion. Saute for 3 to 4 minutes. Add garlic. Saute for 2 more minutes. Stir in tomatoes, peppers, chili powder, cumin, beans and cilantro. Cover and reduce heat to simmer. Cook gently for 15 minutes, stirring occasionally. Serve with cornbread or over cooked elbow macaroni. Yields 4 servings.
Mix all ingredients together. Let stand overnight in refrigerator. Bake 1 hour at 350°.
Place jalapeno half with oyster; wrap bacon around it and skewer onto kabob stick. Fill sticks with a small space between each. Grill.
Cut and section biscuits into quarters. Mix 1 cup sugar and 1 teaspoon cinnamon in bag. Shake biscuit pieces in bag. Take Bundt pan (greased) and toss biscuits in. Melt butter and add remaining sugar. Pour over biscuits. Bake in Bundt pan at 350° for 40 minutes. Let cool for 15 minutes and then turn pan upside down on plate and pick pieces off with fingers.
1. Preheat oven to 350°. 2. Grease a large cookie sheet and mix first 5 ingredients in a large bowl. 3. Add butter and rub with fingers until mixture resembles fine meal. Wisk buttermilk, eggs, and vanilla in medium bowl to blend. 4. Gradually add flour and stir until moist crumbs form. Turn out dough unto a lightly floured surface. Knead 4 times to blend. 5. Transfer dough to prepared cookie sheet. Press dough into 8-inch round. Score dough with a sharp knife into 8 wedges. 6. Bake until golden brown (about 25 minutes). Cool slightly then cut into 8 wedges and serve.
In mixing bowl, combine ingredients. Blend thoroughly. Chill. Serve with chips or veggies.
In a saucepan, heat butter, sauces, onions and salt. Grill meat 2 or 3 minutes per side. Top steak with heated sauce.
Put dried beef in pot and cover with boiling water; cover with lid. Let sit for 10 minutes. Drain and blot well with paper towels to absorb excess water. Chop fine. Mix all remaining ingredients by hand. Add beef, saving enough to roll ball in. Mix well. Form ball and roll in remaining chopped beef. Refrigerate.
Sprinkle 1 tablespoon of sugar over warm water. Sprinkle yeast over that and let stand in a warm place to double in size or about 10 minutes. Mix milk, sugar, flour and yeast mixture in plastic or glass container, about a 5 quart ice cream bucket size. Stir, using wooden spoon or fork (metal retards its natural growth). Leave cover loose or place glass plate over container so it can breathe. It doubles or even triples in size at time of vigorous rising.
Brown ground beef. Put all ingredients in a large cooking pot. Boil. Turn down heat and let simmer 1 hour.
Mix all ingredients together, with mayonnaise and milk last. (If you would like-cook the diced onion and celery in the cornbread.)
In large bowl, mix first 5 ingredients until well blended. Stir in pecans. Pour in pie shell. Bake in 350° oven 50 to 55 minutes or until knife inserted halfway between center and edges comes out clean.
Melt 3/4 stick margarine in casserole. Slice squash; boil and drain. Put 1 cup croutons in casserole with margarine. Mix all ingredients together. Pour over 1 cup croutons. Top with other cup of croutons and 1/4 stick margarine. Bake in a 350° oven until done, about 45 minutes.
Cook onions in butter until just tender. Blend in flour and pepper. Add bouillon and sherry. Cook and stir until rich and bubbly. Toss croutons with melted butter. Add to onions along with 3/4 Swiss cheese.
Cook corn according to directions and drain. Add remaining ingredients and stir over low heat 1 to 2 minutes. Serve.
Combine peas, cheese, celery and onion in a large bowl. Mix sour cream, mayonnaise, milk, mustard, salt, pepper and hot sauce in another bowl until smooth. Add to pea mixture; toss to coat. Refrigerate overnight.
Dissolve jello with 1 1/2 cups of water. Let the jello cool. Add crushed pineapple, chopped nuts and cherries. Pour into mold. Let set several hours in refrigerator before serving.
Heat tomato soup mix in cheese. Let cool. Mix unflavored gelatine with water. Chop celery and onions. Mix shrimp with Hellmann's mayonnaise. Mix all ingredients. Put in Jell-O ring greased with mayonnaise.
Preheat oven to 350°. Combine by spoon all ingredients. Pour into a 9 x 13-inch greased pan. Bake for 25 to 40 minutes. Use cream cheese icing for topping.
Combine olive oil, orange juice, salt and wine vinegar. Add ginger or cumin and onion. Stir to blend. Marinate chicken in sauce for about 1 hour. Baste chicken while cooking. Chicken can be cooked on a grill, rotisserie or broiled in oven.
Cream butter and sugar. Add egg yolks and vanilla. Mix well. Add flour and mix thoroughly. Shape dough into small balls, the size of a walnut. Flatten slightly. Make a small indentation in the center of each cookie by using a thimble and lightly pressing the center with your thumb. Spoon a small amount of your favorite jelly or jam into the indentation. Bake at 350° for 10 to 12 minutes or until lightly browned. Makes 7 to 8 dozen.
Put oil in skillet. Mix flour, salt and pepper. Add water to make a creamy batter. When oil is hot, drop batter into pan with tablespoon. Fry until brown. Turn and brown on other side. Cook on medium heat.
Combine the orange sections, pineapple chunks, coconut and marshmallows. Blend the vanilla and sugar into yogurt and combine with fruit. Cover and refrigerate at least 2 hours before serving. Serves 4.
Heat oven to 375°. Mix shortening, brown sugar, eggs and vanilla well. Blend flour, soda and salt; stir in. Mix in peanuts. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake for 8 to 10 minutes. Makes about 6 dozen.
Mix well. Pack firmly and mold into loaf pan. Brush with steak sauce; cook at 350° for 1 hour and 15 minutes.
In a large (2 gallon) stockpot over medium heat, combine oil, chicken base, diced onion, cumin, chili powder, garlic and cayenne pepper. Saute, stirring occasionally, until onions are tender. Place masa harina in a large saucepan over low-medium heat. Gradually add 1 quart of water, stirring constantly, to blend and remove lumps. Add masa harina mixture to onions and bring to a boil. Reduce heat and simmer mixture 2 to 3 minutes, stirring constantly to eliminate the raw taste of the masa. Add remaining water to stockpot. Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese. Continue to simmer, stirring occasionally, until cheese melts. Remove from heat and add chicken. Ladle into serving bowls.
Saute chicken and onion in butter until well browned. Add zucchini and garlic; cook for 1 minute, then add broth, lemon juice, basil and seasonings. Bring to a full boil. Stir in rice and add tomatoes. Cover and remove from heat. Let stand 5 minutes. Fluff with fork; garnish with parsley. Makes 4 servings.
Batter and fry pork chops about halfway done, then place in oblong baking dish. Add sliced potatoes over pork chops. Add mushroom soup. Add about 1/4 stick of margarine over soup. Cover with foil. Cook in 400° oven until potatoes are tender.
Boil chicken and debone. Boil spaghetti in broth. Drain but save broth. Mix chicken, spaghetti and remaining ingredients. Can heat on top of stove until cheese is melted or can bake in 350° oven.
Layer potatoes across the bottom of a well-greased casserole (margarine). Spread over this alternating layers of mushrooms and onions. Pour the cream of mushroom soup over this and sprinkle with oregano, parsley flakes and paprika. Salt and pepper to taste and top with bear meat. Cover and bake at 350° for 1 hour.
Pour cherry pie filling in bottom of 9 x 13 x 2-inch casserole. Sprinkle cake mix over this. Melt butter and pour over cake mix. Top with coconut and pecans. Bake 1 hour at 325°
Drain Veg-All liquid into pot. Add chopped onion. Bring to a boil. Add potatoes; boil until done. Drain any excess liquid. Add mixed vegetables, cheese, mayo, sour cream, salt and pepper. Pour into a 2-quart baking dish. Top with cheese or crushed cracker topping. Bake at 350° for 20 to 30 minutes.
Saute onion in margarine. Mix everything together. Pour in a 13 x 9-inch baking dish. Put cracker crumbs on top (optional). Bake 45 minutes at 350°.
Combine all ingredients. Pour into a 2-quart casserole dish. Bake at 350° for 20 minutes.
Cream shortening and salt, mix in brown sugar. Add eggs and vanilla. Add flour, soda and baking powder. Pat out in a 9 x 13 inch pan or drop from a spoon.
Defrost berries according to package directions. Beat eggs until fluffy. Add oil, sugar and berries, beating until light.
Place cooked shrimp in shallow baking dish. Microwave garlic and butter in a small, glass bowl on High power for 1 to 2 minutes. Remove garlic. Add crackers, wine and parsley to butter and pour over top of shrimp. Microwave for 8 to 10 minutes at 70% power. Garnish with additional parsley and lemon slices.