HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread each slice of bread with mayonnaise and layer of onion. Sprinkle with Parmesan cheese. Arrange on cookie sheet; place under broiler until cheese is hot and bubbly. Serve immediately.
Fry hamburger and drain. Cook everything except cabbage. Add drained hamburger and simmer 20 minutes. Add shredded cabbage. Bring to a boil and simmer until thickness desired.
In medium bowl, mix together bananas, eggs and butter. Sift together flour, sugar, baking powder, cinnamon, nutmeg, salt and cloves. Add banana mixture; blend well. Stir in nuts. Place in greased loaf pan and bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from loaf pan. Cool completely before slicing. Makes 1 loaf.
Combine and bake at 350° for 15 minutes. Cook 1/2 pound linguine al dente and drain. Pour shrimp mix over pasta. Top with grated Parmesan cheese. Serve with extra Parmesan cheese and lemon slices.
Blend flour, salt and Crisco. Add water, vinegar and beaten egg; blend together. Makes three 9-inch pie crusts.
Cube Swiss cheese and add to crock-pot. Drain sauerkraut and add to crock-pot. Add Thousand Island dressing. Chop corned beef and add to crock-pot. Heat until cheese is melted and mixture is hot. Serve with cocktail rye bread.
Sort and wash beans. Place in a large Dutch oven or regular soup kettle. Cover with water 2 inches above beans. Let soak 8 hours; drain. Saute onion, green pepper, garlic and pimento in olive oil until tender. Combine beans, vegetables, 5 cups of water and next 4 ingredients; bring to a boil. Cover. Reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Serve over hot rice. Garnish with grated cheese, chopped tomatoes, chopped green onions and a dollop of sour cream. Yields about 8 servings.
Pour peaches and sugar into 9 x 9-inch square pan; mix. Mix together all other ingredients and sprinkle over the top of the peaches. Bake at 375° for 30 to 35 minutes. Serve with ice cream.
Put marshmallows and coconut in a large bowl. Melt butter and chocolate chips in top of double boiler. When melted, stir in eggs (while still over hot water). Then add powdered sugar. Cool. Pour the mixture over the marshmallows and stir well. Line a waxed paper box with waxed paper and pack the mixture into that. It makes 2 bars if a smaller box is used.
Cook chicken breasts in water for 15 minutes. Drain and season with seasoned salt. Reserve 1/4 cup of the broth. Saute mushrooms in margarine until soft. Mix broth with chicken soup. Place chicken in a 9 x 13-inch pan. Put broccoli spears around chicken. Add mushrooms. Spoon soup mixture over chicken and broccoli. Sprinkle with Parmesan cheese. Bake at 350° for 15 minutes, covered with foil, and 15 minutes, uncovered. Serve with rice.
In a large bowl, combine 3 cups flour, undissolved dry yeast, sugar, salt and baking soda. Combine milk and water in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Gradually add to dry ingredients; beat well. Stir in remaining flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inch loaf dishes which have been greased and coated with cornmeal. Sprinkle tops of loaves with additional cornmeal. Cover; let rise in a warm place, free from drafts, for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Mix first 5 ingredients together, then add nuts and bananas last. Bake in a round cake pan for 1 hour and 10 minutes at 350°.
In a large bowl, combine the vinegars, wine, vegetables, spices and meat. Cover the bowl and refrigerate for 3 days. Turn the meat twice a day. To cook, remove meat, dry and brown in large pot. Add and heat marinade in same pot. Cover and cook 2 1/2 to 3 hours. Remove meat to a platter. Strain marinade and put 3 1/2 cups of it in pot. Thicken with a mixture of water, flour and sugar. Add gingersnaps and simmer 10 to 20 minutes. Cut meat and add to marinade to keep warm.
Put dates, coconut, margarine and sugar in pan. Cook 6 minutes, stirring constantly. Remove from stove, add Rice Krispies and chopped nuts. Butter hands and form into small balls and roll in powdered sugar.
Mix the first 5 ingredients and place in a pie shell. Sprinkle nuts on top and bake at 350° for 60 minutes. Cool and enjoy.
Peel the onion and slice into rings. Fry them gently in the margarine, then pour over the vegetable stock. Add bay leaf and peppercorns; simmer for 10 to 15 minutes. Season to taste with salt and wine. Sprinkle with grated cheese of your choice.
Cut eggplant into thin slices. Sprinkle with salt; let stand for 30 minutes. Dredge in cornmeal. Fry in shortening over medium heat until brown. Drain on paper towels.
Beat butter at medium speed with mixer until creamy. Add cake mix, eggs and water; beat until blended. Stir in brickle chips and pecans. Drop cookie dough by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges are browned (top will look moist). Makes 4 dozen.
Spray 13 x 9 inch baking dish with cooking spray. Place bacon slices in bottom of baking dish. Arrange chicken breasts on top of bacon. Combine cream of chicken soup, cream of celery soup, sour cream, mushrooms and dried beef in large bowl. Pour over chicken and bacon. Cover baking dish with foil. Bake at 325° for 2 hours.
Cream together sugar and Crisco. Add eggs. Beat 2 minutes after each egg is added. Add rum and vanilla with last egg. Combine baking powder, baking soda and buttermilk. Add flour alternately with milk to sugar, shortening and egg mixture. Bake 1 hour at 350° in angel pan, greased and floured.
Combine apples, lemon juice and celery. Cover and chill. Add walnuts, mayonnaise and salt. Toss lightly. Serve immediately on lettuce.
Preheat oven to 375°. Place 1/2 teaspoon of beans on bread. Sprinkle with cheese, olives and onions. Place a dab of sour cream on top. Add slice of bread on top. Pinch edges. Bake 10 to 15 minutes or until golden brown. Serve with salsa for dipping.
Place yams in pressure cooker with orange juice, rind, brown sugar, butter and salt. Cook 6 to 8 minutes. Cool cooker at once. Boil liquid until thickened and pour over yams.
Cream butter and sugar until fluffy. Add eggs, one at a time. Beat well. Sift dry ingredients and add alternately with milk. Add blueberries. Mix in with a spoon, not beater.
Mix first 7 ingredients and bake. Melt butter in saucepan. Add flour and cook over low heat. Stir until bubbly, gradually adding milk. Cook, stirring constantly until smooth and thickened. Add cheese. Stir until cheese melts. Stir in corn. Pour over cooked meatloaf. Bake 20 minutes.
First dice the potatoes, as if you were making mashed, boil until tender. Cool in colander, chop hard boiled eggs in large bowl; then start adding mustard, onion, dill weed, salt, pepper. In same bowl add miracle whip, mix well until blended. take cooled potatoes and gently fold into mixture. Chill in fridge for 1 hour before serving.
Cook chicken in pressure cooker until very tender. Chop chicken very fine. Do not grind. Chop finely the other ingredients. Mix well with chicken. (May also use cooked turkey, lamb, tuna or salmon.)
Brown sausage separately and drain well. Add cheese until melted. Add Worcestershire sauce, oregano and garlic salt. Spread on party size rye bread and freeze on cookie sheet. Put in bag when ready to serve, then put under broiler, about 5 minutes.
Brown chicken breasts in a 350° oven for 15 minutes. Save juice. Mix last 6 ingredients. Put a large spoonful of mix on breasts and wrap with pastry shells and seal. Brush with egg. Bake 20 minutes or until brown.
In medium bowl, mix couscous with 1 1/2 cups broth. Cover and set aside.
Drain juice from all canned fruit. Pour fruit in a large bowl. Add sour cream, coconut and marshmallows. Stir and refrigerate until ready for use.
Cream butter; gradually add sugar and beat until light and fluffy. Add extracts. Combine flour and salt and blend into creamed mixture. Roll out on floured board to 1/2-inch thickness to form a 14 x 8-inch rectangle. Cut into 2-inch squares. Then cut square in half diagonally. Brush lightly with beaten egg. Sprinkle half of triangles with sugar crystals. Sprinkle other half with almonds and press lightly into dough. Bake on cookie sheet in preheated 300° oven for 25 to 30 minutes. Yields 56 triangles.
Combine brown sugar, cornstarch and salt in medium saucepan. Stir in pineapple chunks and syrup. Heat, stirring, until mixture boils and thickens. Stir in butter, lemon juice and beets. Heat, stirring, about 5 minutes, until heated throughout. Makes 4 servings.
Beat eggs and sugar in mixer bowl on high about 5 minutes. Stir in pumpkin and lemon juice. Sift flour, baking powder, salt and spices together. Fold into pumpkin batter. Spread on greased, floured pan or cookie sheet (10 x 15-inch). Sprinkle with nuts. Bake at 375° for 15 minutes. Turn out on cloth (sprinkled well with powdered sugar). Roll cake in towel and cool on rack or fridge. Don't let get cold, will crack!! Unroll cake and spread with filling. Roll cake carefully and store in fridge until firm.
Mix all ingredients well. Oil a 9 x 4-inch baking dish with canola oil. Bake at 400° about 1/2 hour or until golden brown. Do not overcook or the bread will lose its moisture.
Mix ingredients together and let stand. Cut steaks with the grain into strips, approximately 1/8-inch thick. Marinate in mixture for 1 hour. Drain the strips and place very, very close together on wire racks, placed on foil lined cookie sheets. Dry in slow oven to 160° to 170° for 12 hours. If prepared correctly, jerky can be kept unrefrigerated in an airtight container indefinitely.
Place apricots in 1 cup water and bring to boil. Simmer until tender. Drain and cool. Mix all remaining ingredients. Fold in apricots. Put in 2-quart casserole. Bake in slow oven (325°) about 40 minutes. Serve with cream. Yields 8 servings.
Boil eggs, remove shells and cut eggs in half. Remove yolks and mash to smooth paste, adding mustard, butter, salt, pepper and sugar.	When well mixed, press into the cup-shaped egg whites, round the tops and sprinkle with paprika.
Put broth, water, potato, celery, carrots, onion and parsley in large pot. Bring to boil. Add basil, salt and pepper to taste. Medium boil 45 minutes. Add beans, corn and can of tomatoes. Simmer another 1 1/2 hours.
Make cake as directed on box. Let cool; spread pineapple over cake and then put pudding, Cool Whip and cream cheese (spread over cake). Keep in refrigerator. Make in a long pan.
Melt chocolate and butter together. Mix other ingredients and add chocolate and butter. Pour in shell. Bake at 350° for 45 to 55 minutes.
Mix all ingredients except last 2. Place in greased 1 1/2-quart casserole. Mix cheese and chips and sprinkle over top. Bake at 350°, uncovered, for 35 minutes.
Wash peaches and dry. Rice cooked potatoes and cool until lukewarm. Add one egg and mix. Put approximately 1 1/2 cups flour on a board or counter. Add the potato mixture and knead in flour until the dough is not sticky. Roll out the dough until it's about 1/4-inch thick. Cut into squares. Cover each peach with a piece of dough, pinching edges together and turning in hands until layer of dough is smooth. Boil dumplings in salted water in a covered pot for 10 minutes. Serve with melted butter, sugar and dry cottage cheese.
Brown hamburger and onion. Degrease. Use a paper towel to soak up excess grease. Combine all ingredients into crock-pot on medium-high. When cheese has melted, reduce to low. Serve dip hot in crock-pot with broken taco shells or tortilla chips.
Pound chicken flat. Coat chicken cutlets with flour. In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water. Dip each cutlet in egg mixture and coat with crumb mixture.
Heat oven to 375°. Grease cookie sheets. In large bowl, cream margarine, shortening and sugars. Add eggs and beat until blended. Add flour, baking powder, soda, salt and vanilla. Stir until well blended. Stir in rice cereal.
Boil and debone large fryer. Cut sausage in 1/2-inch pieces. Save stock fryer boiled in. Cut up onions and saute in large pot (6-quart size) until tender; add sausage, garlic and mushrooms. Cook until tender. Add chicken stock and water; bring to a boil. Add chicken and season to taste. Add Kitchen Bouquet. Add rice and cook until rice is done. Stir occasionally.
Sift flour and set aside. Cream butter and cream cheese with extract and add sugar, gradually, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add flour in fourths, mixing well until just blended after each addition. Chill dough in refrigerator 1 hour. Shape into small balls or drop by teaspoonfuls onto greased cookie sheets 2-inches apart. Bake at 400° for 10 minutes.
Dissolve jello in boiling water. Add remaining ingredients, mixing well. Pour into 9 x 13-inch glass dish. Chill until firm.
Dice apples (leave peeling on). Cut up Snickers into small pieces and slice bananas. Stir into the Cool Whip and serve.
Combine first three ingredients. Bring to a boil, keeping at a rolling boil for two minutes. Remove cinnamon sticks. Add last three ingredients. Keep warm in crock-pot.
Mix sugar and flour in bowl; set aside. Bring margarine, oil, water and cocoa to a boil in saucepan. Add to flour mixture. Blend in vanilla, buttermilk and eggs to mixture. Bake at 300° for 35 minutes in oblong pan. Mix frosting and have ready when cake is done.
Cook chicken in water until tender (about 1 hour). Let cool. Reserve 2 cups broth. Bone chicken and cut into small pieces. Saute onion in butter. Add broth, salt, pepper, garlic and chicken. Add chiles and soups. Heat thoroughly. Cut tortillas into quarters. In a 4 to 6-quart dish, arrange layers of tortillas, chicken mixture and cheese, ending with cheese. Cover and bake at 350° for 35 minutes or until bubbly.
Combine 1/2 cup oleo, 2 tablespoons cocoa, 2 cup sugar and 1/2 cup milk. Boil for 1 minute. Take off stove and add 1/2 cup peanut butter, 3 cups rolled oats and 1 teaspoon vanilla. Stir until smooth. Drop on wax paper and let stand for 30 to 40 minutes.
Using 5 quart pan, melt butter and stir in cornstarch to thicken. Add milk/water mixture and stir until mixed with butter. Add all other ingredients, chopped. Allow to simmer until potatoes are cooked completely. Recipe is easily doubled and is very good reheated the next day! Serves 4.
Combine sugar, flour, and salt in sauce pan. Mix well. Add eggs, vinegar, and water. Cook over medium heat, stirring constantly, until thick. You could add some yellow food coloring while cooking if so desired. Take from heat and add butter. Let cool in refrigerator. Cream can be added to thin and make smooth after mixture has cooled. Layer sliced bananas and mixture until gone. Top with peanuts.
Blend butter and sugar; beat in eggs and milk. Mix flour with baking powder and gradually add to egg mixture. Stir in walnuts. Turn into greased 9-inch round pan and bake at 350° for 30 minutes. Cool; frost with White Satin Icing.
Brown beef, onion and garlic in Dutch oven. Add spices, tomatoes and water. Bring to boil; reduce heat and simmer 30 minutes to 1 hour. (I add kidney beans and some spaghetti.) It's optional.
Preheat oven to 350°. In a large bowl, cream together 6 tablespoons of margarine and 1 cup sugar. In another bowl, sift flour, baking soda, baking powder and cinnamon. Beat eggs into creamed mixture. Add flour mixture to creamed mixture. Beat slightly. Add sour cream to mixture and beat until smooth. Pour mixture into greased 9 x 13-inch pan. Sprinkle chocolate chips over top. Sprinkle 1 tablespoon sugar over chips. Bake at 350° for 30 to 35 minutes, until sides separate from pan. Cut into squares when cool.
Season chicken with garlic salt and pepper. Preheat skillet with water. Place chicken in skillet; cover and cook on low heat about 40 minutes. Turn once. Boil frozen veggies in bag about 20 minutes. Add veggies to chicken and cook remaining 20 minutes.
Chill ingredients. Mix 1/2 bottle grenadine, 2 cans orange juice and 2 bottles 7-Up in a punch bowl. Add crushed ice to keep chilled. Add syrup, orange juice and 7-Up as needed to keep punch bowl full.
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa. Cut in butter until crumbly. Mixture will be dry. Reserve 2 cups of crumb mixture. Press remainder on bottom of 13 x 9-inch pan. Bake 15 minutes.
Heat oven to 425°. Grease an 8-inch square pan or 10-inch skillet. Stir together dry ingredients. Combine beaten eggs, milk and shortening. Add dry ingredients; stir well until thoroughly blended. Pour into greased pan and bake for 25 minutes or until golden brown.
Blend together and serve with crackers. Add a little more beef or mustard for extra flavor.
Saute onion and garlic in small amount of oil. Beat eggs and add onion and garlic. Add Bisquick, salt, pepper, sharp cheese and zucchini; mix well. Pour into 9-inch greased pie pan. Sprinkle Cheddar on top. Bake at 350° for 30 minutes.
Fry bacon in medium pan. Mix ingredients with bacon in pan. Serve over Uncle Ben's rice.
For each jar, fill 1/2 full with grapes; add sugar. Fill to 1-inch of top with cold water. Screw new enamal type lids on jars. Store in a dark place for 90 days. Strain. Chill. Wine may be bottled and stored; the longer it sets, the better it gets.
Place ribs on a rack in a shallow baking pan and roast in a 450° oven for 30 minutes. In a small saucepan, combine all other ingredients and cook over medium heat until thickened, stirring constantly. Set sauce aside. Remove the ribs and rack from pan and pour off the fat. Reduce oven heat to 350°. Return ribs to the pan and pour sauce over them. Bake uncovered basting occasionally, until ribs are tender, about 1 hour. Yields 4 servings. These are lo-cal, low cholesterol and low-fat.
Cut together the flour and 1 stick margarine. Pat into a 9 x 13-inch pan. Bake at 400° for 10 minutes.
Place all ingredients in blender; do not drain tomatoes. Press "chopping" button on blender until it sounds smooth and not chopping any longer. Makes 1 pint. Refrigerate salsa. Lasts 2 to 3 weeks.
Dissolve yeast in a little warm water; put all ingredients in a gallon container and add water to make 1 gallon. Place the container in the sun for about 3 hours, then refrigerate until cold. The root beer will have zip and be very refreshing.
Mix together first 6 ingredients. Pour over Veg-all and cubed cheddar cheese, toss lightly.
Wash, quarter and core apples. Place in a bowl; sprinkle with salt and lemon juice. Let stand 10 minutes.
Prepare the bulgur wheat in 2 cups of boiling water. Let cool. Chop the cucumber, tomato, black olives, onion and green pepper. Mix together. Add remaining ingredients and salt and pepper to taste.
In large bowl, beat all ingredients together at low speed. Add walnuts. Pour in an 8 x 8-inch greased pan. Bake at 350° for 20 to 25 minutes.
Mix dry ingredients together well. Make holes in mixture and put mixed liquid ingredients in. Stir well. Pour into greased pan and bake 30 minutes at 350°.
Cream the butter and sugar until light and fluffy. Beat in the egg. Sift dry ingredients together and add to creamed mixture alternately with sour milk, beating smooth after each addition. Stir in cut rhubarb and vanilla. Pour batter into a 9 x 12-inch pan (greased). Combine white sugar and cinnamon; sprinkle over top of cake. Bake in a 350° oven for 45 minutes.
Combine and bake at 350° for 1 hour, first half hour covered, second half hour uncovered.
Layer oysters in greased casserole dish. Then mix bread with other ingredients. Continue to layer. Pour liquid from oysters, mixed with cream, over all. Top with bread crumbs and paprika. Bake 25 to 30 minutes.
Put hash browns in a greased 9 x 13-inch pan, salt and pepper. Mix together in bowl onion, soup and sour cream. Pour over hash browns and cover with sliced Velveeta. Crush corn flakes and put on top, then pour batter over all of corn flakes. Bake on 375° for 30 minutes until cheese is melted.
Mix and put in a 3-quart casserole. Melt 1 1/2 sticks oleo and pour over top of vegetables. Bake covered at 325° for 1 1/2 hours.
Preheat oven to 350°. Cut spareribs into serving portions; place in the bottom of roasting pan. Add sauerkraut and a little liquid. Cover; bake in moderate oven for 1 1/2 hours.
Cook spinach until thawed. Drain and cool. Melt butter. Stir in flour, milk, cheese (which has been cubed), spinach, salt, pepper and cottage cheese. Beat eggs until fluffy. Fold into mixture. Put into baking dish. Cook at 350° for 1 hour.
Mix all ingredients together well. Bake in casserole pan at 350° for 30 minutes.
Mix potatoes and enough water to cover in 4-quart saucepan. Bring to boil. Reduce heat to medium. Cook 25 to 30 minutes or until tender. Drain well. Mash potatoes, gradually stirring in salad dressing, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon into 1 1/2-quart casserole. Sprinkle with paprika. Heat oven to 350°. Bake 30 to 35 minutes or until thoroughly heated.
Mash sweet potatoes; mix with the next 6 ingredients. Put in casserole dish. Top with a mixture of brown sugar, flour, margarine and pecans. Bake at 375° for 35 minutes. Keep lid on casserole while baking.
Dissolve jello in boiling water. Add cold water and remainder of ingredients. Freeze.
Mix the ingredients. Place in a bread pan and refrigerate overnight. Remove the loaf and slice. Brown the slices on both sides. Place in a baking dish. Cover with undiluted soup. Bake for 1 hour at 350°. Makes 12 servings.
Crust: Dissolve yeast in water. Add to Bisquick. Stir well and knead 20 times. Let rise 5 minutes. Spread out into a pizza pan.
Mix into crock-pot the cans of soup and rice. Place the chicken on top of the mixture. Cook for 3 hours on high or 4 hours on low. Makes 4 servings.
Coat a 4 qt. flameproof roasting pan or Dutch oven with non-stick cooking spray and warm over medium-high heat. Season meat with salt and black pepper and place in prepared pan. Cook meat, turning, until all sides are browned. Transfer to a plate and set aside. Add onions, bell peppers, mushrooms and garlic to pan. Reduce heat to medium and cook, stirring occasionally, 5 minutes more until tender. Stir in barbecue sauce, water, molasses, and chili powder and mustard powder; bring to boil over high heat. Add beef, reduce heat to low, cover and cook 1 hour. Add carrots, cover and cook 30 to 45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft. Makes 6 servings.
Put rhubarb in a deep baking dish. Combine oats, flour and brown sugar. Cut into margarine until crumbly. Sprinkle over rhubarb. Bake at 350° for 45 to 60 minutes. Serves 6 to 8.
Place chicken in a buttered 13 x 9-inch pan. Pour rice over chicken. Mix water and soups. Pour over chicken and rice. Bake for 1 hour and 15 minutes at 350° in a covered dish.
Generously grease a large bowl and 3 (9 x 5-inch) loaf pans. Combine oats, hot water, molasses, bran flakes, butter and salt in another large bowl and blend well. Leave at room temperature until cool.
Drain and rinse the shrimp. Mix with cream cheese and add enough cocktail sauce for color and flavor. Mix well. Serve with Ritz or Club crackers.
Beat ingredients five minutes. Add nuts if using them. Grease and flour tube pan, pour in cake. Bake at 350° for 1 hour, let cool for ten minutes, then puncture top of cake with fork or cake tester and pour glaze over cake a little at a time. Let cake remain in pan for several hours before removing. Cake can be refrigerated or frozen after removing from pan.
Cook butter and onions in large skillet. Add chilies. Add and stir constantly cheese. Stir in Worcestershire sauce, salt, pepper and Tabasco. Serve immediately with tortilla chips. (If cheese becomes too thick, thin with milk.) Yields 20 to 25 servings.
Brown beef and drain. In large skillet saute onion, cabbage and celery. Place meat and vegetables in a Dutch oven. Add beans, tomatoes and seasonings. Simmer 20 to 30 minutes. Yield: 6 to 8 servings. Delicious alone or served over rice.
Mix in bowl the crab; add salt, pepper and 2 tablespoons lemon juice. Add celery, onions and enough mayonnaise to stick together.