HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut 1 medium-sized elephant into small bite-sized pieces. Brown in hot pan in which fat has been melted. Add enough liquid to cover. Liquid may be flavored with vegetable juice of most any kind available. Cook over low heat, about 4 weeks. Serves 3,800 people. If more are expected, add 2 rabbits. However, add rabbits only, if necessary, as most people don't care for hare (hair) in their stew.
Bring to boil and cook 5 minutes. Add 1/4 teaspoon soda and shake cream of tartar. Pop 1 cup popcorn. Pour mixture over popped corn. Stir well, then spread on cookie sheets and place in warm oven at 275° for 45 minutes, stirring every 15 minutes. Turn onto waxed paper to cool. Store in Tupperware or tight tins.
Combine greens, onion rings and sesame seed. Toss and refrigerate until just before serving.
Blend together, add more buttermilk if thick. Prepare day before for best results and flavor.
Cream sugars and shortening. Add egg and vanilla. Sift dry ingredients together and add coconut, nuts and oatmeal. Mix all ingredients together, stirring well. Chill overnight and roll in walnut size. Bake at 350° for 10 to 12 minutes.
Dissolve jello in 2 cups of boiling water. Let set in refrigerator until slightly thickened. Beat softened cream cheese and sour cream together. Add pineapple with juice. Pour slightly thickened jello in and put into mold. Chill.
To Serve: Add 3 to 4 tablespoons to one cup boiling water.
Turn oven to 350°. Place sliced potatoes in a casserole dish. Sprinkle with flour. Pour milk over potatoes and flour. Dot with 3 tablespoons butter. Salt and pepper to taste. Sprinkle with onions and dot with remaining butter. Cook, covered, for 30 minutes.
Cream butter. Add beaten egg, sugar substitute and milk. Sift and mix dry ingredients and then add to first mixture. Beat in vanilla, raisins and rolled oats. Drop by teaspoons onto greased cookie sheet and bake at 375° for 15 minutes. Yields 30 cookies.
Scald milk. Pour into a large mixing bowl. Add the sugar, salt and butter; let cool. Crumble the yeast and add water to soften. Add to the lukewarm milk mixture. Add 1/2 the flour and beat until smooth. Add enough of the remaining flour to form a stiff dough. Bake in a 425° oven for 15 to 20 minutes after shaping in balls. Makes 36 rolls.
Dissolve jello in 2 cups boiling water in a large bowl. Add pineapple; chill until partially set. Add next 3 ingredients and pour into a 9 x 12-inch pan. Chill until firm. Combine the sugar, flour, egg and juice in saucepan, mixing well. Add butter. Cook over medium heat until thick, stirring constantly; cool. Fold whipped cream into cooled mixture. Spread over congealed layer. Sprinkle with nuts.
Place bread in a 9 x 13 pan. Mix the rest of the ingredients. Pour over bread and refrigerate overnight. Set out 1/2 hour before baking. Bake 45 minutes at 350°.
Beat eggs until light. Gradually beat in sugar. Alternately add oil and flour. Mix well. Fold in remaining ingredients. Spread evenly in jelly roll pan or 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Frost with cream cheese frosting.
Put ingredients (except soda) in heavy saucepan. Cook on low heat until sugar dissolves. Cook until syrup slightly changes color and a few peanuts pop. Stir in soda and pour out on buttered pan. Put butter on fingers and when barely cool enough to touch, lift from pan and stretch out thin.
Combine eggs, pumpkin, sugars, salt, spices and milks. Butter a 9-inch pie plate generously. Sprinkle with cornmeal. Pour pumpkin mixture over cornmeal. Bake at 400° for 50 minutes or until knife inserted into center comes out clean. Cool and cut.
Mix flour, butter and salt. Mix yolk with milk and add to flour mixture. Roll out half the dough and line bottom and sides of a 12 x 17-inch pan. Sprinkle with cornflakes. Top with apples. Combine sugar and cinnamon. Sprinkle on top of apples. Roll remaining dough and seal on top. Beat egg whites until frothy and brush on crust. Bake at 375° for 50 minutes. Combine 1 cup powdered sugar and a little milk and drizzle on top while still warm.
Drain each can of vegetables. Boil sugar, oil and vinegar and cool. Pour over vegetables overnight.
Preheat oven to 375°. In a 2-quart casserole, combine chicken, peas, celery, water chestnuts, almonds, green pepper, onion and olives. Sprinkle with wine, lemon juice and salt. Mix gently. In small saucepan combine milk and soup. Bring to a boil, stirring constantly. Add to casserole mixture and blend well. Place in oven for about 20 minutes. Remove and sprinkle with bread cubes, return to oven to toast bread cubes. Remove and sprinkle with grated cheese and return to oven until cheese is melted. Serves 6 to 8.
Spray Bundt pan with Pam. Sprinkle nuts in bottom of pan. Place balls in pan, about 1/2 full. Combine sugar, cinnamon and pudding. Sprinkle over the balls. Drizzle the melted oleo over all. Cover with damp cloth and let stand overnight at room temperature. To raise faster, leave off damp cloth. Bake at 350° for 25 minutes.
Mix jello according to directions on package. Let set in refrigerator until thick; do not jell. Add remaining ingredients; stir well. Add pound cake, cut in squares. Press into jello mixture, then completely jell. Top with Cool Whip.
Heat oil in large skillet. Add shrimp, onion, pepper strips and celery. Cook and stir until shrimp are pink. Add stewed tomatoes, tomato sauce, hot pepper sauce, thyme and garlic powder. Bring to a boil. Stir in the rice; cover and remove from heat. Let stand for 5 or 6 minutes, then fluff with a fork. If desired, sprinkle with parsley before serving. Serve with garden salad and French bread.
Preheat oven to 400°. Butter a 13 x 9-inch pan. In a shallow bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt and pepper. Place the melted butter in another shallow bowl. Dip the chicken pieces in the butter, then roll the pieces in the crumb mixture. Put them in the baking dish. Pour the remaining butter evenly over the chicken and bake, uncovered, for 35 to 40 minutes.
Slice bread in half longway. Spread with margarine on each half. Sprinkle with garlic salt. Sprinkle generously with grated Jack cheese. Bake at 325° until cheese melts.
Combine shortening and salt. Add 1/2 cup brown sugar and cream thoroughly. Add 1 cup of flour and blend. Spread mixture in greased and floured 8 x 12-inch pan. Bake 15 minutes at 325° or until delicately browned.
Mix first four ingredients. Spread on your choice of dark bread. Cover with plastic wrap and refrigerate until ready to serve.
Mix soup, milk, soy sauce, beans and 2/3 cup onions in 1 1/2-quart casserole. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes. Serves 6.
Boil beans in salt water and drain. Boil other ingredients together and pour over beans. Can in hot jars.
Cream shortening and sugar slowly. Add eggs, one at a time, beating well after each egg. Add flavoring. Make paste of food coloring and cocoa. Blend in above ingredients. Sift dry ingredients together. Add dry ingredients slowly with above mixture, adding buttermilk slowly. Last part of buttermilk, add vinegar and then add to the mixture. Beat until smooth. Pour into 8 or 9-inch greased pans. Bake at 350° for 20 to 25 minutes.
Use bacon drippings. Add vinegar, water, salt, pepper and mustard. Boil 1 to 2 minutes. Pour over hot and serve.
Cook, until it boils, the berries, sugar and salt. Add cornstarch dissolved in water. Cool and put in crusts. Bake at 425° until crust is done, 40 to 50 minutes.
Pour washed, drained berries into an unbaked pie shell (approximately 1 1/2 cups). Mix eggs, sugar, flour and milk and pour over the berries. Top with margarine, flour and sugar mixture. Mix until crumbly and sprinkle on top of pie. Bake at 325° for about 1 hour or until topping is browned.
Cook and drain ziti; set aside. Brown hamburg. Remove from heat and add Ricotta, Parmesan, parsley, egg, salt and pepper and half of sauce. Add ziti. Spread in greased 13 x 9-inch pan. Add the remaining sauce and cover with Mozzarella. Bake in 350° oven for 20 minutes, or until bubbly.
Using butter or margarine, grease the bottom of a 9 x 13-inch pan. Place boneless chicken breasts in pan; season with salt and pepper as desired; cover with slices of Swiss cheese. In a small bowl, add 1/4 cup of water to cream of chicken soup. Blend and spread over chicken and Swiss cheese; sprinkle with bread crumbs or dry stuffing. Cover with foil and bake at 350° for 1 hour.
Stir well. Cook in crock pot for 4 hours on high or 6-7 hours on low. Stir occasionally.
Cook meat the night before. Put in refrigerator to cool. Don't pour off juices!! Cut meat off bone into small pieces. Put broth, meat and chopped onion in a large pot. Make sure all fat is cut off. Bring to boil. Add tomatoes and puree. Add 1/2 cheese (cut into small chunks). Add noodles. When noodles are cooked, add rest of cheese. Stir and serve. Serves 6.
Cream margarine and sugar on medium speed for 5 minutes. Add eggs, one at a time; mix well. Add vanilla and mix until blended. Combine dry ingredients and add to mixture. Mix on low speed until well blended. Add nuts. Spread evenly in greased 9 x 13-inch pan. Bake at 325° for 25 minutes, or until done when tested with toothpick.
Dissolve 2 packages Jell-O in 2 1/2 cups boiling water; add mandarin syrup. Chill until thick; add mandarins. Place in 9 x 13-inch pan; chill until set. Dissolve remaining package of Jell-O in 1 1/2 cups boiling water. Mix in ice cream by spoonfuls until melted; add bananas. Chill until mixture mounds on spoon; spoon onto top of congealed layer. Chill until firm. Serves 10 to 12.
Brown ground meat slightly with onion and garlic in a saucepan. Add seasonings, soup and kidney beans. Cover and cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes. Makes 6 servings.
Serves 6 to 8. Cook rigatoni al dente and drain. Let stand at least 1 hour until dry. When pasta is dry, drain tuna, halve and seed tomatoes by squeezing together to discard seeds. Mix all ingredients together. Let stand 1 hour. Adjust seasonings if necessary.
Cream butter and sugar. Add beaten eggs and milk. Add sifted flour and baking powder. Beat well; then add vanilla and nuts. Save some for top decoration. Bake in a square pan at 350° for 30 to 40 minutes. Ice with buttercream icing. Decorate with remaining nuts.
Put on top crust (slitting several times for steam escape). Bake at 450° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.
Place oil, vinegar, onion, apple juice, mustard, cumin and hot pepper sauce in a mixing bowl; blend well. Add the beans, corn, red pepper and cilantro and toss. Chill 20 minutes or more. Bring to room temperature before serving.
In a large bowl, mix 3/4 cup flour, sugar, salt and undissolved yeast. Add softened margarine. Slowly add hot water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping often. Add egg and another 1/2 cup flour or enough to make batter thick. Beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top cover. Let rise in warm place, until doubled in bulk (about 1 hour). Punch dough down. Turn out onto floured board. Shape into balls of desired size. Place in greased pan rolling each so top is greased lightly. Bake in hot 400° oven about 10 to 15 minutes.
Mix. Cover with strips of bacon and bake at 300° for 1 1/2 hours.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted and well blended. Remove from heat. Add Rice Krispies; stir well. Place in pan and let cool.
Combine sugar, juice, vinegar and spices. Bring to a boil and simmer ten minutes; add fruit and heat thoroughly. Remove and refrigerate.
Soak beans. Boil beans until soft. Add meat and all vegetables. Cook for about 1 hour or until vegetables are soft. Season with salt, pepper and butter. Simmer 30 minutes longer. I also add some sugar to relieve acid from tomatoes.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. At high speed, gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. At low speed beat in cocoa and almond extract until blended. Fold in almonds, reserving 1 tablespoon. Drop mixture by slightly rounded tablespoonful onto cookie sheets. Sprinkle tops with reserved almonds. Bake 1 hour and 15 minutes or until set. Cool on cookie sheets on wire racks 10 minutes. With metal spatula carefully loosen and remove kisses from foil. Cool completely on wire racks. Store in tightly covered container. Makes about 2 dozen. Each kiss: about 35 calories, 1 g fat, 0 mg cholesterol and 27 mg sodium.
Blend together broccoli, corn, egg whites, cornmeal, salt, pepper and chili powder. Crumble tofu to the consistency of cottage cheese and fold into broccoli mixture. Pour into greased 2-quart casserole. Melt margarine and combine with bread crumbs and sprinkle over the top of casserole. Bake at 350° for 45 minutes or until set.
Instead of cottage cheese add 1 can cream-style corn, 1 cup shredded cheese and 2 boxes of Jiffy.
Break angel food cake into bite size pieces; set aside. Slightly chop strawberries. In a mixing bowl, whip together sour cream, Cool Whip and 10x sugar. In another bowl, mix strawberries and glaze together. In a medium size bowl, layer cake on the bottom, white filling next and top with glaze. Continue this until all ingredients are used. Top with strawberry glaze. Better if chilled 8 hours before serving.
Saute onion and green pepper in a little oil. Combine all ingredients. Pour into shell. Bake at 375° for 40 to 50 minutes. Check with knife inserted in the center.
Pour 2 cans chili into an 8-inch square pan or baking dish. Sprinkle 1/2 cup cheese on chili. Stir 3/4 cup water into cornbread mix. Beat until smooth. Pour over chili. Bake at 375° for 30 minutes.
Mix first 4 ingredients in large pot. Tie spices in a cloth. Add to juices. Simmer over medium heat for 45 minutes to 1 hour. Remove spices and serve warm.
Combine first four ingredients in a small bowl. Place mushrooms and flour in a plastic bag and shake to coat. Heat oil in a large nonstick skillet on medium heat. Dip mushrooms in egg mixture and place mushrooms cap side down in skillet. Saute for 2 minutes per side or until golden brown. Sprinkle lemon juice evenly over mushrooms. Remove from skillet and place on baking sheet, bake at 400° for ten minutes or until mushrooms are tender.
Makes 2 pies or one 13 x 9 x 2-inch pan. Pour sugar over drained cherries; set aside. Prepare vanilla wafer, graham cracker or pie crusts.
Divide bread dough in half. On lightly floured surface, roll each half into an 8-inch square. Spread each square with 1 tablespoon of butter. In a bowl, combine brown sugar, flour and cinnamon. Add apples. Toss to coat. Spread half of this mixture down the center of each square. Cutting from the right edge towards the filling, make 2 1/2-inch long cuts in the dough at 1-inch intervals. Repeat from the left edge. Fold strips alternately over filling. Fold under ends. Place loaves on a greased 15 x 10 x 1-inch baking pan. Brush with milk. Combine flour and sugar, cut butter into flour and sugar until mixture resembles coarse crumbs. Sprinkle half the crumb mixture over each loaf. Top with almonds. Cover and let rise until nearly double (45 to 60 minutes). Bake at 350° for 30 minutes or until golden. Serve warm. Makes 2 loaves.
Measure cereal into large bowl and set aside. Microwave chocolate chips, peanut butter and butter on High for 1 minute; stir. Stir in vanilla. Pour chocolate mixture over cereal until evenly coated. Pour into large Ziploc bags. Add powdered sugar. Seal bag and shake. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Preheat oven to 400°. Combine in a saucepan raisins and boiling water, bring to a boil and boil 5 minutes. Cool. Cream together shortening and sugar; add eggs; beat well. Blend in raisin mixture and vanilla. Blend or sift together flour, baking soda, salt, cinnamon, nutmeg and allspice. Stir in chopped nuts. Add to creamed mixture and combine thoroughly. Drop from teaspoon onto greased baking sheets. Bake in preheated 400° oven for 10 to 12 minutes. Makes 7 dozen cookies.
Cut Italian chicken sausage into 1-inch chunks. (Sausage is quite soft. It may be easier to cut partially frozen.) Saute sausage in 1/4 cup olive oil until lightly browned. Drain. Trim and wash eggplant. Slice. Sprinkle with seasoned salt. Cut into bite-size pieces. Trim and wash zucchini, onions and peppers. Slice. Saute peppers and onions in 1/4 cup olive oil until crisp-tender (about 10 minutes). Add parsley, garlic, basil, dill and 3/4 teaspoon seasoned salt. Toss eggplant and zucchini with flour seasoned with 1/2 teaspoon seasoned salt. Dice tomatoes (reserving juices). Add tomatoes and juice to sauteed peppers and onions. Add sauteed chicken sausage. Add eggplant and zucchini. Mix throughly, but do not break up individual items. Simmer, stirring constantly, for about 30 minutes. Cook until vegetables are tender, but do not mash. Blend in Parmesan cheese. Simmer about 10 minutes longer. Be careful not to scorch.
Lightly brown ground beef and onion in a heavy medium saucepan; cook until onion is soft. Add tomato paste and beer; stir up brown bits. Add remaining ingredients. Cook slowly, uncovered, 10 to 15 minutes or until onion is tender. Add a little water, if needed.
Pop the corn. Melt margarine, brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then let boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popcorn, mixing well. Turn into large roaster and bake in preheated 250° oven for 1 hour, stirring every 15 minutes. Remove from oven and turn onto some heatproof surface to cool.
Unroll and spread 1 can of crescent roll dough into 9 x 13-inch pan. Press seams together. Cream together the cream cheese, sugar, vanilla and egg yolk. Spread over dough. Unroll and press seams together on remaining can of dough. Place over top of mixture. Beat egg white and brush over top. Bake at 375° for 20 minutes.
Cream 1/2 cup butter; gradually add 1 cup sugar and cream. Add eggs, one at a time. Combine flour and salt. Add to creamed mixture, alternating with chocolate syrup. Begin and end with flour. Stir in vanilla. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 28 minutes. Cool completely. Cream 1/4 cup butter. Add cups of confectioners sugar and creme de menthe; mix well. Spread evenly over brownies. Chill 1 hour.
In a screw-top jar, combine oil, vinegar, basil, shallot, Parmesan cheese and sugar. Cover and shake well. Season to taste with salt and pepper. Serve immediately or cover and store in refrigerator up to 3 days. Shake before serving. Makes about 3/4 cup.
Preheat oven to 375°. Combine cookie mix with butter packet that comes with the mix, 1 egg white, coconut flavoring and 1/2 cup of coconut in a large bowl. Stir until blended. Shape dough into 1-inch balls. Dip balls into remaining egg white. Roll in remaining coconut. Place on an ungreased baking sheet (can line with waxed paper to keep bottom from browning too fast). Press candied cherry half into center of each cookie. Bake at 375° for 8 minutes, or until coconut is light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Makes 2 1/2 dozen.
Mix ground beef lightly with salt and vegetable flakes in a large bowl. Shape into 8 patties about 1/4-inch thick. Top each with a slice of cheese and Canadian bacon. Roll up jelly roll fashion.
Saute onions and peppers in butter; mix soup, cream cheese, sour cream, garlic salt, onion, peppers and chicken. Line casserole with 1/2 of the tortilla shells, pour in mixture. Top with remaining tortillas. Grate cheese on top of tortillas and bake at 350° for 20 minutes.
Mix soft margarine with sugar. Add eggs, one at a time. Stir in flour, baking soda, orange rind, buttermilk and bananas. Mix until batter is moistened. Fold in nuts and chocolate chips. Bake at 350° for 25 minutes. Makes 18 regular muffins or 9 Texas size muffins.
Cream margarine, sugar and oil. Add eggs, vanilla and sour milk; mix well. Mix together dry ingredients and add to creamed mixture; mix well. Stir in zucchini.
Brown chicken in a little oil, remove. Saute onions, garlic, celery and olives. Add tomato sauce. Return browned chicken to pan. Simmer until chicken is tender. Just before done, add red wine vinegar and steam a few minutes. Serve over rice.
Place washed and picked beans in 4-quart pot, add 2 quarts cold water. Soak for 2 to 3 hours. Empty water and refill with clean water. Bring beans to a boil. Add half the amount of olive oil, bay leaves and bell pepper. Simmer for 1 1/2 to 2 hours or until almost tender. In frying pan, add the rest of the olive oil. Add the onions, garlic and spices to the pan with the oil. Saute until lightly brown. Add sherry. Combine mixture from the frying pan with the beans and continue to simmer until beans are soft. Add salt and pepper to taste.
Combine water, rice and salt in pan. Cook according to package directions. Remove from heat and cool. Combine rice, squash strips, broccoli, radishes, scallions, fresh dill, parsley and lemon rind. Combine 1/3 cup lemon juice, olive oil, mustard and ground pepper in a jar. Cover and shake vigorously. Pour over rice mixture. Toss gently. Cover and chill 1 to 2 hours. Garnish, if desired.
Mix egg and sugar together in large bowl. Add flour, salt and baking powder. Fold in apples, nuts and vanilla and mix lightly. Pour into buttered casserole and bake 35 minutes at 350°. Serve with ice cream or whipped cream.
Cream together margarine and sugar; add eggs, one at a time. Add chocolate syrup, flour and nuts. Bake in 13 x 9-inch pan at 350° for 35 minutes. (Nuts may be omitted.)
Brown sausage over low heat in a heavy skillet; drain sausage on paper towels. Reserve 1/4 cup drippings. Saute onion and garlic in drippings until crisp. Return sausage to skillet. Stir in tomato juice, tomato sauce, sugar, salt and bay leaf. Simmer, uncovered, for 1 hour. Discard bay leaf. Combine cottage cheese, egg, 1/4 cup Parmesan cheese, salt and pepper; set aside. Cook noodles; drain. Spread about 1 tablespoon cheese mixture on each noodle. Roll each noodle, jelly roll style, beginning at narrow end. Spread 1 cup sausage sauce in a 13 x 9 x 2-inch baking dish. Arrange rolls, seam side down, in sauce. Spoon with remaining Mozzarella and Parmesan cheeses. Bake at 350° for 30 to 40 minutes. Makes 8 servings.
Combine brown sugar, flour and cinnamon with apples. Place in a pie shell; set aside.
In an 8 or 9-inch foil pan, melt butter. Turn off heat; swirl butter to coat bottom and sides of pan. In large bowl beat eggs and milk to blend; stir in creamed corn. Add muffin mix and stir only until moistened. Turn into prepared pan. Sprinkle with cheese and bacon. Place pan on barbecue grill 6 inches above medium hot coals. Loosely cover top with foil. Cook about 30 minutes. Makes 8 to 10 servings.
Use a 9 x 11-inch pan. Spread the cream cheese on the bottom of the pan. Then pour the Hormel chili over top of the cream cheese. Last sprinkle the Cheddar cheese on top of the chili sauce. Put in the oven at 350° and bake for 15 to 20 minutes.
Cook pudding in microwave according to package directions; add 2 tablespoons rum flavoring and cool in refrigerator. When cold, put in horizontally sliced creme puffs, 1/2 cup per puff. Spread chocolate frosting on tip and refrigerate until ready to serve. To make frosting, melt chocolate in mixing bowl over hot water. Add sugar and water to chocolate and blend. Add egg, then margarine and vanilla. Mix on high speed in bowl of ice water until of spreading consistency.
In bowl, combine cream cheese, sour cream, onions, lime juice and peppers. Blend well. Spread the filling on the tortillas. Roll up the tortillas and cut into 1-inch pieces. Cover with wet towel until ready to serve. Serve with salsa. Serves 6.