HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer bones in water until meat falls from them, about 3 hours. Remove bones from liquid. Cut up meat. Add vegetables, salt and pepper. Simmer until vegetables are tender, about 40 minutes. Yield: 6 (1-cup) servings, about 175 calories per serving.
Using a fork in a wooden bowl, crush garlic with salt. Pour in olive oil and mix well. Combine other ingredients in order listed (hot sauce, Worcestershire sauce, lime or lemon juice, wine vinegar and mustard), mixing well after each one. Prepare to use with green tossed salad or bean salad. Let marinate at least 1 hour.
Place sauerkraut in a 9 x 12-inch dish. Sprinkle grated onion and garlic powder over kraut; spread on sour cream. Crumble beef over cream. Spread cheese over beef. Top with bread cubes. Pour melted butter over bread. Bake at 350° for 30 minutes.
Cream together the margarine, Crisco and sugar. Add eggs, one at a time, beating well after each one is added. Add flour and milk alternately, beginning and ending with flour. Bake in tube pan at 325° for 1 hour and 15 minutes. Let cool thoroughly before removing from pan.
Combine cake mix, liquid from oranges, oil and eggs. Mix in by hand mandarin oranges. Bake in 2 layer round pans according to package directions. Cool. Slice each layer in half so you have 4 separate layers. Combine Cool Whip and pineapple and frost all layers. Refrigerate. Serves 8 easily.
Combine all ingredients except cheese in a large mixing bowl. Stir well. Pour half of mixture into a greased skillet; top with cheese. Add remaining mixture. Bake at 450° for 30 minutes or until done. Bake in a 10 or 12-inch skillet.
Sift together the flour and sugar. Cut in shortening until mixtures resemble coarse crumbs. Add raisins and gradually stir in milk, mixing just until blended. Pour into a greased baking dish. Mix brown sugar, butter and boiling water. Pour over batter. Bake in moderate oven (375°) for 25 minutes.
Melt butter in large, heavy skillet of saucepan. Add onions and green pepper. Cook over low heat, stirring occasionally, until tender. Add soup. stirring, until blended. Mix flour with a little of the milk to a smooth paste. Add remaining milk, mixing thoroughly. Add to soup mixture and cook, stirring constantly, until thickened. Add parsley. Season with salt and pepper. Remove from heat. Add frankfurters and macaroni, stirring just until blended.
Gradually add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and coloring. Fold in marshmallows and whipped cream. Pour into 9 x 5-inch loaf pan. Freeze. Unmold on platter.
Cook ground chuck, bacon and onions together until meat loses its color and onions are tender. Add ketchup, mustard, vinegar, salt and brown sugar. Mix together well and put in Dutch oven or crock-pot. Add beans and cook for 30 minutes. Simmer longer for more flavor.
In medium skillet over medium heat, stir flour into hot drippings. Cook and stir until dark brown. Stir in water and bouillon. Cook and stir until thickened.
Cream the butter or margarine. Add sugar gradually with spices. Cream until light. Sift flour, salt and soda. Dredge fruit in 1/2 cup flour. Beat eggs until light. Add alternately with remaining flour, stirring until well blended. Stir in dredged fruit, nuts and applesauce. Bake in greased pan in slow oven at 325° for about 1 1/2 hours or until done, depending on size of pan. I use bread pans.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix remaining ingredients and add to creamed mixture. Add 24 ounce bag butterscotch chips and 1 cup chopped nuts. Place balls of dough on ungreased cookie sheet. Always put dough on cool cookie sheet. Bake at 375° for 6 minutes. Makes 8 dozen or more.
Mix everything together, except frosting. Pat into a greased 13x9-inch pan. Frost with chocolate frosting (microwave frosting just enough to soften to spread easier).
Soften gelatin in apple juice in saucepan. Heat to dissolve. Add sugar and dissolve. Add ginger ale. Chill until slightly thickened (foaming will subside). Stir in grapes, oranges and nuts. Pour into mold or dish. Chill until firm. Put on lettuce lined plate. Very good.
Wash and dry chicken wings; disjoint and discard wing tip ends. Combine and mix crumbs, cheese, parsley, salt and pepper. Dip wings in combined melted butter and garlic salt and then roll in crumb mixture. Place in lightly greased jelly roll pan. Bake in 350° oven for about 20 minutes. Increase temperature to 450° and bake 15 minutes longer or until golden brown. Yield: 32 pieces.
Drain pineapple; reserve syrup. Add enough water to syrup to make 1 cup. Bring to boil and dissolve jello. Add 1 cup cold water. Chill until thick. Stir in cranberry sauce and nuts. Pour in 2-quart mold. Chill.
Mix pretzels (not too finely crushed), sugar, oleo and pecans. Press lightly into a greased 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Combine cream cheese, 1 cup sugar and whipped topping. Spread on top of first layer. Dissolve jello in boiling water. Add frozen strawberries. When partially congealed, put on top of second layer. Refrigerate several hours.
Dissolve jello in boiling water. Add sherbet; let thicken. Add pineapple, Mandarin oranges and marshmallows. Fold in Cool Whip; refrigerate.
Brown noodles in butter. Combine remaining ingredients. Bake at 350° for 45 minutes. Serves 12.
In mixing bowl, sprinkle cabbage with salt. Let stand 1/2 hour at room temperature. Fry bacon until crisp; drain on paper towel and crumble. Sprinkle over cabbage. In skillet, bring to boil vinegar, water sugar and pepper. Pour over cabbage. Serve warm.
Saute chopped onions in oleo until limp, not brown; add peeled shrimp and cook 3 to 5 minutes until pink. Add all other ingredients, soups, rice, salt and pepper. I prefer to mix all before adding salt and pepper. Sometimes you find you do not want more. Pour in large casserole and bake 1/2 hour or until crusty. This makes about 10 servings. Will make 3 medium casseroles.
Put center cut ham slices in pan. Pour small can Hawaiian Punch and small can pineapple (slices or crushed) over ham. Sprinkle with brown sugar. Cover and bake at 350° for 2 hours. Pour off juice. Cut oven off and let set in oven for 2 to 3 hours, covered, before serving. Tastes like country ham.
Mix well. Pinch off and roll into small balls. Turn over in oil in pan to coat top of biscuit with oil. Bake at 375° for 25 to 35 minutes.
Melt margarine, Saute seasonings about 10 minutes. Add vegetables. Cook over low heat for about 5 minutes. Vegetables should still be crunchy. Mix everything in large casserole. Top with Italian bread crumbs, if desired. Bake at 250° for 1 hour until hot and bubbly.
Cream sugar and butter. Add flour, salt, rind, juice, yolk of eggs (well beaten) and milk. Fold in stiffly beaten egg whites. Pour in pudding dish. Bake in slow oven until brown (about 350°).
Mix dry ingredients. Add rest of ingredients and mix well. Store in refrigerator or put in greased muffin pans. Bake at 350° for 20 to 25 minutes. May store batter in refrigerator for 2 to 3 days and use cold.
Brown and drain ground beef. Add all other ingredients. Place in crock pot and let cook all night on low. Take off lid in the morning and beans will get a little thicker.
Mix together the first 5 ingredients. Mix together the last 3 ingredients. Add to the first 5 and let stand for about 2 hours.
Mix together first 4 ingredients and place in bottom of a greased baking dish. Mix together butter, fruit, sugar and water; pour over dough mixture. Bake in 350° oven for 45 minutes.
Pour melted shortening over oatmeal. Mix in remainder of ingredients. Roll into balls. Bake at 350° for 10 to 12 minutes.
Mix flour and salt; set aside. Mix yeast, water and sugar; set aside. Mix shortening, egg and milk. Mix ingredients together; let set for 1 hour. Roll out onto pan. Let set another hour. Bake at 425° until brown.
Sift together dry ingredients and cut in lard. Dissolve yeast in the 1/4 cup warm water. Add buttermilk. Make well in dry mixture and pour liquids in. Stir together. Knead about 5 minutes. Let rise, covered, for 3/4 hour until double. Punch down dough and knead 1 minute. Shape into 1 1/2-inch balls and place on greased baking sheet, 2-inches apart. Cover and let rise 1/2 hour. Brush with melted butter and bake 15 to 20 minutes in preheated oven at 425°.
Mix all ingredients together. Add a couple of tablespoons of artichoke juice to desired consistency. Bake at 300° for 20 minutes. Serve with chips (Fritos are best).
In double boiler, melt caramels and milk. Stir in pecans and mix well. Drop by small teaspoons on buttered cookie sheet. Chill. Melt paraffin and chocolate chips in double boiler. Dip caramel pieces in chocolate mixture. Store covered. Makes about 4 dozen.
Make mush of the meal and 2 cups of milk. Add the rest of the milk, well beaten eggs, salt and baking powder and melted butter. Bake in a medium oven about 30 minutes or until set and brown. Serve with butter in same Pyrex or Earthenware dish in which it was baked.
Grease a 9 x 13-inch pan. Smooth out the cherry pie filling, then pineapple on top of that. Sprinkle sugar over and add dry cake mix. Smooth this out to cover fruit. Pour melted margarine over and sprinkle chopped nuts on top. Bake in 350° oven for 45 minutes or until golden brown.
Mix dry ingredients well. Gradually add enough of the milk to make a paste. Add well-beaten egg yolks. Add remaining milk. Cook slowly, stirring constantly to prevent sticking, or cook over hot water in top of double boiler. When thickened, remove from heat and add butter and vanilla. Pour into baked pie shell and top with meringue.
Preheat oven to 375°. Line cookie sheet with foil, then line with a layer of crackers. Combine butter and sugar and boil for 3 minutes. Pour over crackers. Bake for 5 minutes. Pour chocolate chips over mixture and spread with a spoon or spatula. Sprinkle with nuts. Put in refrigerator. After it hardens, break into pieces and store in airtight containers.
Mix condensed milk and cream cheese. Fold in whipped cream, berries and lemon juice. Pour into prepared pie crusts. Refrigerate!
Cut Crisco in flour and salt. Break egg in mixing cup. Add vinegar and water to make 1/2 cup. Stir and add to dry ingredients. Mix good. Makes 2 big, deep shells or 3 small. Keeps in Ziplocs in refrigerator for 2 to 3 weeks. Use for serving salads - an edible bowl.
Stir together pineapple, lime juice, sweetened condensed milk and food coloring. Pour into graham cracker crust. Refrigerate. Just prior to serving, top with whipped cream.
Heat oil in heavy large skillet over medium heat. Add next 9 ingredients and saute until onion is translucent, about 7 minutes. Transfer to large bowl. Mix in all remaining ingredients except butter and pepper. Spoon mixture into loaf pan, patting top to even. Bake 1 hour. Pour off accumulated juices on top and bake an additional 15 minutes until brown. Meanwhile, melt butter in small heavy skillet over medium heat. Add bell pepper and saute until tender. Unmold meat loaf. Sprinkle with bell pepper. Cut into slices and serve.
Mix together all ingredients and pour into graham cracker crust. Refrigerate at least 3 hours. Sprinkle crushed peanut butter cups or chocolate chips on top of pie, if desired.
Combine chicken, celery, soup, eggs, onion, lemon juice, seasonings and 1/2 of the Cheddar cheese and enough mayonnaise to moisten. Mix lightly.
Cut up onions, celery, bell pepper and green onions. Set aside. If using fresh garlic, prepare now. Season meat with salt, black and red pepper. Do not use any oil. Place pork in a cool Dutch oven and bring heat up slowly so meat won't stick. Brown well and add small amount of water and after water is gone, add small amount more water and flour and 1/2 yellow onion and simmer down again, careful not to burn flour. After water is gone, add 5 1/2 cups water and bring to boil, stirring to get all gremees from sides and bottom of pot. Simmer while sauteing veggies and garlic and seasonings. Add to meat with rice and bring to boil for 3 minutes, stirring for rice not to stick. Turn low and cover cooking 25 minutes, then fire off. Let stand 5 minutes. Serve and enjoy. Any meat or chicken can be used and also served stewed or Ro-Tel tomatoes on top.
Melt butter in a saucepan and stir in flour, then the milk, salt and peppers. Stir until well heated and thickened. Add crabmeat and then cream. Heat well. Add the egg, pressing it through a sieve. Add sherry and Old Bay seasoning and more salt and pepper if necessary.
Mix all ingredients and pour into 3 greased loaf pans (7 3/4 x 3 5/8-inch). Bake at 350° for one hour.
Saute onions in shortening. Add remaining ingredients, except hot dogs. Cook for 10 minutes. Slice hot dogs into bite size pieces. Add to sauce. Place in greased casserole. Bake at 350° for 30 minutes. Serves 8.
Place chops in bottom of flat 1 1/2-quart casserole. Sprinkle with half of the onions, salt and pepper. Spread rice over onions. Add mushrooms with juice. Cover with chopped tomatoes. Sprinkle with remaining onions, salt, pepper and the sugar. Cover tightly with foil. Bake at 350° for 1 1/2 hours.
Prepare lime jello per directions and let set up until firm in large flat casserole. After set, dissolve lemon jello in water in pan over heat; add marshmallows and melt. Add pineapple juice (1 cup) and cream cheese, beat until blended. Stir in 1 cup drained pineapple and cool. Then fold in mayonnaise and whipped cream. Pour over set lime jello and when this is set firm, prepare cherry jello per directions. Pour over firm cream cheese layer. Chill. It takes over one day to get this set good.
Place 8 slices of trimmed bread in a 9 x 13-inch pan (Pammed). Layer ham and cheese. Top with bread. Mix eggs, milk, mustard and salt. Pour over and refrigerate overnight. Pour melted oleo over bread. Top with crushed cereal. Bake at 350° for 1 hour. Serves 8.
Mix the oatmeal and buttermilk together. Beat in the remaining ingredients. Batter will be thin. Bake and enjoy.
Cook chicken. Debone and cut into chunks. Combine with drained mixed vegetables, chicken broth and chicken soup. Place in 13 x 9 x 2-inch casserole. Mix flour, melted margarine and milk. Pour over top of casserole. Bake at 425° for 35 to 45 minutes.
Mix sugar, cocoa, butter and milk. Cook for 2 minutes at 300°. Remove from heat and add vanilla, peanut butter and oats. Stir until oats are coated. Drop by teaspoon onto waxed paper. Makes 3 dozen.
Grease casserole dish. Spread the uncooked rice over bottom of dish and lay chicken pieces on top. Spoon soup evenly over chicken. Pour water over soup, then sprinkle onion soup mix over water. Cover tightly with foil and bake at 350° for 1 hour.
Slice baked potatoes lengthwise. Scoop flesh of potatoes into a large bowl. Place the skins on a baking sheet. Add the butter to the potatoes and mix well. Add the Ranch flavor mix to potatoes and mix well. Spoon equal amounts of potato mix back into the skins and bake for 10 minutes at 375°.
Melt chocolate chips and peanut butter in large saucepan over low heat, stirring constantly. Add cereal, stir gently until coated. Put powered sugar in a large paper bag. Add cereal mixture and shake until cereal is coated. Spread in single layer on wax paper. Let set until dry. Store in covered container.
Cream the butter and brown sugar in small bowl. Add flour, then nuts. Reserve 3/4 to 1 cup for topping. Press remainder in an 8 x 8-inch square pan. Bake at 350° for 12 to 15 minutes. (If using a glass pan, reduce heat to 325°.) Blend granulated sugar and cream cheese until smooth. Add egg, milk, lemon juice and vanilla; beat well. Spread over baked crust; sprinkle with remaining crumbs. Bake at 350° for 25 minutes (325° for glass pan). Cool; cut into 2-inch squares.
In a large skillet, melt margarine over medium high heat. Add onions, sausage and red pepper. Saute 4-5 minutes or until tender crisp. Stir in cabbage, sugar, dill, vinegar, salt and pepper until blended. Cook 5 minutes stirring constantly. Add egg noodles; toss to coat. Makes about 5 cups.
Wash tomatoes; cut out stem end and scoop out center, leaving thick wall. Sprinkle inside of cups with celery salt and sugar and fill with baked beans. Butter a shallow baking pan and set the filled tomatoes in it. Place 1 slices of bacon across each tomato and bake until bacon is crisp; at 350° for 20 minutes. The scooped out centers can be stewed and seasoned with salt, prepared mustard and a little sugar. Strain and serve as a sauce around baked tomatoes.
Put Oreo cookies in freezer overnight. Grate in blender (14 Oreos at a time). Prepare pudding according to instructions on the box. Add cream cheese to pudding mixture, then fold Cool Whip into cream cheese and pudding mix.
Combine Cheddar cheese, cream cheese and margarine until well blended. Spread on ham slices. Roll up from short side. Wrap and freeze. Slice and put on top of Ritz cracker.
Cream together eggs, oil, sugar and vanilla, then stir in the zucchini and drained, crushed pineapple. Next add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, walnuts and blend. Pour into two greased and sugared bread pans or one 9 x 12 cake pan.
Mix all together by hand or cherries will mush. Put into microwave pan. Do not grease or flour pan. Microwave on High for 10 to 12 minutes. Test for doneness.
Heat large skillet or wok on high. Melt margarine. Add onions, pepper, then mushrooms. Saute to your liking. Move veggies to the side and fry up the chicken. Once cooked, mix with veggies. Add Grey Poupon. Mix. Add wine. Mix. Add spices. Mix. Let simmer for 3 to 5 minutes. Heat oven on broil 350°. Cover skillet with Mozzarella then top with tomatoes and parsley. Put under broiler if using skillet, if using electric wok, just let the cheese melt in. Let broil for 2 to 4 minutes. Serve over noodles and a side of salad and applesauce.
Cook squash and onion in small amount of boiling water 5 to 7 minutes or until squash is tender; drain well. Place vegetables in electric blender and process until smooth. Combine all ingredients; mix well. Bake in lightly greased 2-quart casserole at 350° for 35 minutes. Yield: 8 servings.
To skin peach or apricots, dip into boiling water for 30 seconds, then plunge into cold water to stop the cooking process. Skins will then slip off.
Cook first 4 ingredients over low heat, stirring until thick. Before serving, stir in vanilla and butter. Blend well.
Dice onion and cut up Italian sausage. Brown together in olive oil. Slice carrots, celery and mushrooms; quarter potatoes. Place in a 3-quart roasting pan. Add onions and Italian sausage. Add Italian stewed tomatoes with juice, garlic, Italian seasoning and water. Bake 1 hour or until vegetables are tender. Salt and pepper to taste.
Cook broccoli according to box instructions; drain. Mix all ingredients together except cheese. Put 1/2 cup in mixture and sprinkle 1/2 cup on top. Bake at 350° for 30 to 45 minutes.
Mix butter or margarine and sugar. Add the 2 eggs and beat. Add milk, lemon rind, flour, salt, baking powder and nuts. Put in 1 large or 2 small bread pans. Bake at 350° for 30 minutes. Mix juice of one lemon and 1/2 cup sugar. When done poke holes in bread and pour lemon/sugar mixture over the top.
Arrange rolls in fluted Bundt pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on countertop overnight or 8 hours. Next morning, bake at 350° for 30 minutes. Let stand 5 minutes. Invert carefully over serving dish.
Grease and flour pan. Mix all ingredients together until well blended. Bake at 350° for 1 hour.
Cover first 3 ingredients with ice; soak 3 hours. Drain water off. Do not rinse! Bring remaining ingredients to a boil. Have cucumbers drained. Put cucumbers in liquid and let get hot through and through. Do not boil! Put in jars and seal.
Drain fruit cocktail and pineapple. Stir in a large bowl with Cool Whip. Pour in Jell-O. Mix well. Refrigerate.
Dice bacon; add onion and fry over medium heat until bacon is almost crisp and onions are clear. Add frozen peas and rice, then water. Cover and simmer over low heat. Cook 20 minutes, or until rice is tender. Salt and pepper to taste.
Melt chocolate and butter. Cool slightly. Combine sugar, flour, eggs, vanilla and salt. Add nuts to chocolate mixture to coat nuts. Combine the two mixtures. Mix only until blended. Do not beat.
Mix sugar, flour and eggs. Beat until fluffy and add milk and vanilla. Beat well and pour into unbaked pie shells. Bake at 450 degrees for 10 minutes and reduce heat to 350 degrees and bake an additional 45 - 50 minutes.
Mix all ingredients together. Great seasoning for chicken, fish, crabs, shrimp and crawfish.
Beat egg whites, cream of tartar, and salt until stiff. Slowly add sugar and flour. Add vanilla. Pour into angel cake pan. Beat hot water, egg yolks, sugar, and salt for 3 minutes or until lemon yellow. Add flour mixed with baking powder and beat well. Add lemon flavoring. Pour into pan on top of white mixture. Bake in a very slow oven for 45 minutes to 1 hour.
Grease two quart casserole. Add salt and pepper to basic white sauce. Alternate layers of potatoes, onion and sauce, ending with sauce. Bake covered 1 hour. Uncover and continue baking 30 minutes more until potatoes are tender and top is browned.
Cut beef into very small pieces. Brown beef and onion in skillet sprayed with nonstick cooking spray. Add sauce mix, tomato sauce, tomato paste and 3 1/2 cans of water. Let simmer 10 minutes. Stir frequently. Cook noodles according to package directions; rinse and drain. Mix together Parmesan cheese, egg substitute and cottage cheese.
In a medium saucepan, soften gelatin in cold water. Add undrained crushed pineapple. Cook and stir until mixture starts to boil. Reduce heat; continue to cook for one minute. Remove from heat. Stir in sugar and lemon juice. Cool.
Stir together the flour, 1 cup sugar, baking powder, salt and baking soda. Combine the egg, milk and oil. Add the egg mixture to the flour mixture, stirring just until combined. Gently stir in the nuts and minced violets. Pour batter into 2 greased 7 1/2 x 3 1/2 x 2-inch loaf pans. If desired, gently press 2 or 3 whole violet leaves into the batter in each pan. Sprinkle sugar over batter in each pan. Bake in a 350° oven for 40 to 45 minutes. Cool in pans for 10 minutes. Remove; cool on wire racks. Wrap and store overnight before slicing. Makes 2 loaves.
Sift dry ingredients. Beat eggs; add sugar and beat well. Add pineapple, carrots, oil and vanilla. Add dry ingredients and mix well; add nuts. Bake in greased and floured tube pan at 350° about 1 hour or until done.
In a 9 x 13-inch buttered casserole place, alternately, 1 layer of thinly sliced onion, crushed potato chips and grated cheese. Pour soup and milk over the top. Bake 1 hour at 350°.
Cook vegetables until tender. Combine vegetables, sour cream, soup, 1/2 of cheese and onion rings and pepper and place in greased casserole. Bake at 350°, covered, for 30 minutes. Top with remaining onion rings and cheese and bake 5 minutes longer.
Place breasts in large pan and cover with water. Add salt and pepper. Sprinkle with parsley, celery and 1 stick of butter. Bring to a slow boil and let simmer until chicken is falling off bones. Remove chicken. Place in a bowl and refrigerate.
Dissolve lemon jello in 1 cup water. Mix all together and refrigerate. May add nuts.
Mix pudding with 3 cups milk. Add cool whip. Mix well. Layer pan with crackers. Pour pudding mix over crackers. Layer crackers again over pudding. Spread frosting over crackers. Refrigerate.
Put all ingredients except pie shells into saucepan. Bring to boil and stir 3 to 5 minutes. Remove from heat and cool 15 minutes. Pour into pie shells; serve topped with whipped cream. Store in refrigerator or freezer. May be eaten frozen. Let sit 10 to 15 minutes after taking from freezer.
Mix all together well kneading in Bix-Mix and cheese. Roll into small balls and place on cookie sheet. Bake at 350° until browned. Drain off grease and place on paper towels until ready to serve.