HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all vegetables in large bowl. Sprinkle with salt and cover with cold water. Let stand for 4 hours then drain thoroughly. Put vegetables in a colander and press out all excess liquid. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. simmer for 10 minutes. Pour in jars and seal.
Beat eggs and milk together. Melt margarine in skillet. Pour egg mixture into pan and cook, stirring until eggs become firm. Spread eggs in the center of each tortillas. Top with cheese and salsa. Fold or roll tortilla and serve. Makes 4 servings.
Score one side of the steak by making shallow cuts in a crisscross pattern. Place meat in a shallow dish or plastic bag. Combine soy sauce, oil, vinegar, sugar and ginger; pour over meat. Cover and refrigerate for 1 to 3 days or at room temperature for up to 3 hours. Remove meat from marinade and broil or grill for 4 to 5 minutes on each side. Slice thinly at an angle across the grain. Serve hot or cold. Makes 4 servings.
Combine Bisquick, sugar and spice. Combine milk, pumpkin, oil and slightly beaten egg. Stir into dry ingredients until blended. Mix with a fork. Fill paper muffin cups 2/3 full and bake at 400° for 20 minutes.
Saute onion and bell pepper in cooking oil until tender. Rinse ketchup bottle with water. Combine with sauteed mixture and simmer for about 45 minutes.
Mix together with a fork the ground beef, garlic salt, bread or cracker crumbs and milk. Pat out in a layer over the pan and 1/2 inch up the sides. Spread the catsup, tomato paste or tomato soup over the meat. Spread a layer of mushroom pieces over the previous layer. Lay on the slices of cheese, cut into strips. Sprinkle with oregano. If desired, sprinkle on Parmesan cheese. Bake at 400° for 20 minutes.
Preheat oven to 350°. Spray a 9 x 13 pan with nonstick cooking spray. Beat cream cheese and butter until soft and smooth. Add vanilla, sugar, cornstarch; beat until smooth. Add eggs one at a time to batter and reduce speed to low. Add cream while beating, scraping bowl as necessary. Beat in lemon juice. Pour batter into pan. Place pan in larger pan and pour in hot water to 1-inch. Bake 30 minutes, then turn pans. Increase heat to 375° and bake an additional 10 to 15 minutes, until top is golden brown. Remove cake pan from hot water and place on rack. Let stand until bottom of cake pan is completely cool. Refrigerate. Sometimes a 9 x 13 pan is too small for this recipe. You may need to use a deeper or larger one.
Pour 1/2 gallon milk into a pot and heat it on the stove. When the milk is warm, put the rice and sugar and cook until thick. Beat eggs in separate bowl and add vanilla. Then remove rice from stove for about 1 minute (to stop cooking), then add beaten eggs and fold until mixed together. Pour into bowl until cool and then put cinnamon all over the top (if you wish).
Mix together all ingredients. Place in greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 1 hour. Unmold and slice.
Heat oil in a 2 to 3-quart saucepan. Add onion and pepper and cook 5 to 7 minutes, stirring often, until onion is translucent. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes to blend flavors. Makes 8 cups or 4 servings. Contains only 5 g. fat per serving as listed.
Mix all ingredients. Put in a baking dish. Bake 20 minutes at 350°.
Mix brown sugar, eggs and butter. Add dry ingredients. Stir in chips, vanilla and pecans. Pour in 9 x 13-inch greased and floured pan. Bake at 350° for 25 to 30 minutes.
Mix enough graham cracker crust mix to cover the bottom of a medium to large casserole dish. In another bowl, mix milk and pudding; add to Cool Whip. Quickly pour on top of graham cracker crust. Smooth out evenly. Next, remove top of frosting mix and heat in microwave for 20 seconds or more (just enough to make it pourable). Quickly pour and spread over pudding before the frosting sets. Chill and serve.
Saute onion and garlic in oil; add meat. Cook until no longer red. Stir occasionally. Add next 6 ingredients. Bring to a boil, stirring with a wooden spoon. Simmer 45 minutes. Preheat oven to 350°. Lightly grease a 13 x 9 x 2-inch pan. Peel and slice eggplant. Combine eggs and 1 tablespoon of water. Combine bread crumbs and Parmesan cheese. Dip eggplant slices in egg mixture, then crumb mixture. Coat well. Fry in 1 tablespoon of hot olive oil until brown. Drain. Arrange eggplant and Parmesan cheese in layers. Top with Mozzarella slices. Sprinkle with Parmesan cheese and bake, uncovered, 25 minutes.
Cut cabbage; cut up pepper and onion. Put everything in stock pot or a large pot. Add spices. Put half water and 1/2 can of beer. Add bacon and grease last. Add minced garlic in with spices. Cook slow until tender enough for your taste.
Prepare cake mix per directions. Pour into a greased 9 x 13-inch pan (or larger). Mix rhubarb with sugar well. Top cake mix with rhubarb, evenly. Pour whipping cream over rhubarb. Bake at 350° for 45 to 60 minutes.
Spread pie crust onto a pizza pan. Use both crusts on one pan. Peel and slice apples and place on crust. Mix and sprinkle cinnamon, sugar and nutmeg on apples. Mix flour, sugar and oleo with fingers and sprinkle on top. Bake at 425° for 20 to 30 minutes.
Thaw hash browns; blot dry with paper towel. Spray 9 x 13-inch pan. Put potatoes in pan. Pour oleo on top. Bake 25 minutes at 425°.
Cook spareribs covered with water until it boils. Spill this water out; rinse ribs and start again the same way, adding the onion, prunes and rest of ingredients except flour and vinegar. Cook until meat is tender. Strain soup. Put broth aside. Put all except meat through a sieve. Put pulp back in broth. Mix flour, sour cream and vinegar in blender, then add to broth (while cooking). Cook to near boil. Serve with noodles.
Place chicken in greased baking pan. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over the cheese. Cover with foil and bake in 325° oven for about 1 1/2 hours or until fork can be inserted into chicken with ease. Sprinkle with chopped parsley to serve. Makes 4 servings. (Add 15 to 20 minutes for bone-in chicken.)
Mix together sugar, cocoa, butter and salt. Bring to a boil and let simmer for a few minutes. Then add quick oats, peanut butter, vanilla and salt. Mix well. Cool. Drop by teaspoons onto greased pan.
Stir dry ingredients together in large bowl. Heat raisins, pineapple and juices. Boil 2 minutes. Puree raisin mixture in blender. Add eggs, oil, buttermilk, vanilla and bananas. Blend. Add to dry ingredients and stir. Add carrots, nuts and coconut. Stir. Bake at 350° for 45 to 60 minutes in 13 x 9-inch sprayed pan.
In a deep bowl layer: crumbled brownies, chocolate mousse, Heath chips and Cool Whip. Refrigerate for several hours.
Mix all ingredients until well blended. Serve with fresh strawberries. Perfect for dipping.
Mix carrots, pepper and onions together in bowl. Combine remaining ingredients together. Pour over vegetables. Marinate overnight.
Cover potatoes and onion with water. Boil until soft. Mix the flour with the milk. Add the milk, cheese, butter and chopped parsley to potatoes and heat until very hot but not boiling. Season to taste with salt and pepper. Makes 8 servings.
Cook macaroni 7 minutes, drain. Mix all ingredients except 3 cups cheese into large crock pot. Sprinkle remaining cheese on top. Cook on low for 4 hours. Stir before serving.
Combine all the ingredients and mix lightly with mayonnaise. Chill thoroughly and serve.
Beat together butter and powdered sugar until creamy and fluffy. Gradually mix in flour. Stir in vanilla and salt and mix well. Using level tablespoons of dough, shape into balls. Press one side of each ball into granulated sugar. Place sugar side up on an ungreased cookie sheet. Cookies can be placed close together because they do not spread when cooking. Bake in a preheated 400° oven for 10 minutes or until done, but not browned. Remove from cookie sheets and cool completely on wire racks. Makes 3 1/2 dozen cookies.
Dissolve jello in 3/4 cup boiling water. Cool. Mix remaining ingredients with jello. Put into a 4-cup jello mold or bowl. Refrigerate 4 hours.
Saute chopped onions in a little olive oil. Add tomato paste and whole tomatoes. Add several cups water, then add seasonings: salt, pepper, lots of sweet basil and parsley and not as much oregano. Add wine. Simmer for several hours or until the right consistency is reached. If meat sauce is desired, add browned ground beef or cooked meat balls and cook for another 1/2 hour or so.
Mix all ingredients and form into balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes. Immediately press a chocolate Kiss in the center of each cookie. Remove to wire rack and cool. Yields 3 dozen.
Mix Ricotta, 1/2 cup Mozzarella, egg, spinach, salt, oregano and pepper together.
Put everything in bowl except walnuts. Put in microwave for 2 or 3 minutes until melted. Stir good; add nuts. Pour into a square pan that's been sprayed with Pam. Chill until set. You can use white chocolate chips, too, instead of milk chocolate chips. This fudge is very easy to make and so, so, so creamy.
Preheat oven to 350°. Grease a 2 1/2-quart baking dish. Combine all ingredients except cheese and chow mein noodles. Put in prepared dish and top with cheese and noodles. Bake for 10 to 15 minutes or until bubbly hot.
Combine the first 5 ingredients in a 9 x 13-inch casserole or pan; mix well. Crumble about 2 cups corn flakes over top; drizzle with melted butter or margarine. Bake at 350° for 1 to 1 1/4 hours.
Mix all except bread crumbs and margarine. Mound in individual seafood shells or spread in a 9 x 13-inch casserole. Combine bread crumbs and margarine. Sprinkle over top. Bake at 350° for 30 minutes. Garnish with lemon slices and sprigs of parsley.
Combine first 4 ingredients in a large saucepan. Bring to a boil. Add broccoli and bouillon cubes. Simmer for 15 minutes, stirring to prevent sticking. Add Cheez Whiz. Stir well. Serve and enjoy.
Cook potatoes a bit first. Mix in a large bowl and microwave on High for 40 to 50 minutes, stirring when you think of it. Salt to taste if needed.
Combine ingredients in a terra cotta baking dish. Bake at 450° for 10 minutes. Broccoli should be served while still firm.
Steam lobster, shrimp and crab. (Add Old Bay seasoning and a slice of lemon to water, if desired.) Remove from shells and chill.
Cream together well and beat with mixer. Refrigerate for 1 hour. Shape into ball and roll in pecans. Refrigerate overnight. May also be rolled in dried parsley or paprika.
Peel zucchini, remove large seeds, dice and cook. Drain off liquid if not cooked up. Mash, it's okay if lumpy.
In small bowl, combine egg, ham, milk, onion powder and basil. Beat well. Melt margarine in small skillet over medium heat. Add bell pepper. Cook 1 to 2 minutes or until crisp and tender. Reduce heat to low . Add egg mixture to skillet. Cook until set, but still moist, stirring occasionally. Place tomato slice on each muffin half, top with egg mixture. Makes 1 serving.
For icing, mix sour cream, coconut and sugar and set in refrigerator overnight.
Using your hands, mix all ingredients well. Form into balls about the size of a ping-pong ball or smaller. Brown in an iron skillet with several tablespoons of cooking oil. Drain. Add the meat balls to the spaghetti sauce. Simmer, uncovered, for 12 minutes or more. Serve over hot spaghetti.
Cook 1 cup sugar and 1/2 cup vinegar for 10 minutes, then pour over listed ingredients and chill.
In a rectangular casserole dish mix all ingredients, except chicken. Place enough raw chicken pieces over rice to cover casserole dish. Place pats of butter over chicken. Seal casserole dish with aluminum foil. Bake for 1 hour at 350° or until rice absorbs liquid.
Melt chips and butter in large saucepan over low to medium heat, stirring constantly. Gradually add sugar and milk. Blend well. Increase heat and bring to boil, stirring constantly for 8 minutes. Remove from heat; stir in vanilla and salt. Serve warm. Store sauce in refrigerator.
Combine first 4 ingredients; beat in 2 eggs. Sift together next 3 ingredients; add to sugar and butter. Add vanilla flavoring. Refrigerate dough for 4 hours or overnight. Roll into small balls, about marble size. Place on greased cookie sheet. Flatten with glass bottom dipped in sugar each time (dip glass in sugar each time so won't stick to dough). Bake for 10 to 12 minutes at 350°.
Season and flour steak and brown in butter. Add mushrooms, onion and garlic; brown lightly. Stir in broth and simmer about 1 hour or until tender. Stir occasionally. Gradually stir in sour cream. Cook for 5 minutes and serve over noodles.
Boil chicken for at least 1 hour, then shred. Mix cream of mushroom soup, cream of chicken soup, Rotel and 1/2 can of the chicken broth together and heat on low or until hot. Best to use a 12x9x3 pan. Then put a layer of chicken, layer of onions, layer of grated cheese and a layer of crushed Doritos. Pour soup mixture over top. Bake at 350° for 30 minutes.
Mix all ingredients, then stir in 1 stick melted butter before covering meat or fish.
Dissolve jello in water. Add berries; stir until thickened and thawed. Stir in pineapple, bananas and lemon juice. Pour into a 6 1/2-cup mold or 9 x 13-inch dish. Chill until firm, 5 to 6 hours. Serve with Sour Cream Dressing.
Mix together first 4 ingredients. Add pecans and toss to coat. Spread on cookie sheet with sides. Bake at 275° for 25 minutes. Stir every 8 minutes or so. Drain on paper towels. Serve at room temperature, but store in fridge if you have any left!
Combine water, sugar and mint in small saucepan. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat and strain mint; discard leaves and chill. To serve, combine chilled mint mixture, lemon juice and ginger ale. Stir well. Pour over crushed ice or regular ice cubes. Makes 6 servings.
Mix all ingredients. You can boil potatoes or bake them. Mix well. Pour in unbaked pie crust and bake at 350° until well done, or knife or toothpick comes out clean.
Heat oven to 375°. In large mixing bowl, blend first 8 ingredients until smooth. Scrape sides of bowl frequently. Add dry ingredients and mix. Scrape sides of bowl occasionally. Shape into 1-inch balls. Place on ungreased cookie sheet. Press down with fork in a straight or crisscross pattern. Bake at 375° for 8 to 10 minutes. Remove from cookie sheets immediately. Yields about 60 cookies.
In blender, put approximately 1 c milk. Add 3 to 4 scoops ice cream. You can use chocolate, vanilla, or swirl. Add in about 1/4 c hershey's chocolate syrup. Blend.
Add salt to water. Bring to boil and add grits. Cook for 5 minutes. Remove from heat and add the next 4 ingredients. Beat eggs until frothy and fold into grits. Bake 45 minutes at 325°. Fill casserole half full.
Melt chocolates on low heat; do not boil. Pour in peanuts. Mix until well covered. Spoon by teaspoon on waxed paper.
Dissolve gelatin in boiling water, stirring 3 minutes. Add ice cubes; stir until thickened. Remove any unmelted ice cubes. Using wire whip, blend in Cool Whip and whip until smooth. Stir in fruit. Chill 2 hours.
Mix all ingredients together and wrap in heavy-duty aluminum foil. Bake on the barbecue grill until potatoes are tender.
Combine garlic, tomatoes, cuke, green pepper, bread and vinegar in blender until smooth. Strain mixture through sieve; toss solids out. Add tomato juice, water, oil, salt and pepper to liquid. Chill well. Garnish with croutons.
Combine chicken, celery, orange sections, pineapple and walnuts in large bowl. Blend oil, orange juice, vinegar and salt. Add to chicken and fruit. Chill 1 hour. Add mayonnaise; toss gently and serve.
Melt margarine and add rest of ingredients. Cover; bake at 375° for 45 minutes. Remove lid, stir and bake 10 to 15 minutes longer.
Prepare mushrooms, chopped. Mix chopped stems with cheese, bread crumbs, onions, garlic, parsley, salt, pepper and oregano. Stuff mixture in mushroom caps. Pour oil in baking pan. Arrange mushrooms. Pour remaining oil over mushrooms. Bake 25 minutes in a 350° oven.
Put in blender the peach, lemonade and vodka or rum. Add ice. Blend until ice is fine.
Mix all ingredients together. Store in airtight container. Use 3 tsp. mix per cup.
Soften cream cheese. Mix with soup mix. Spread about 2 tablespoons of this filling mixture on slice of salami. Cover with slice of salami. Repeat process 2 to 3 times. Wrap tightly in wax paper and chill. Cut into wedges (12 to 16).
Add salt, lemon juice and pepper to crab; set aside. Remove crust of bread; butter one side. Place 6 slices, butter side down, in baking dish. On each slice place a slice of cheese, a portion of crab and another slice of cheese. Top with slice of bread, buttered side up. Pour mixture of beaten eggs, cream and sherry over bread. Place in refrigerator overnight. Remove 1 hour before baking. Preheat oven to 325°; bake 1 hour.
Begin by preparing the sauce. Dice the garlic and onion. Saute the onion and garlic in 2 tablespoons olive oil until translucent. Add the crushed tomatoes and salt; simmer for 30 to 45 minutes. Peel and slice the eggplants. The slices should be 1/8-inch thick. Beat the eggs in a wide bowl, adding salt and pepper to taste. Dip each slice of eggplant in the egg mixture, then dredge in breadcrumbs to coat each side. Heat 1 cup olive oil in a large frying pan; fry each slice of eggplant until golden, being careful not to overcook. Drain the fried slices on paper towels.
Mix all ingredients. Chill overnight. Mix before serving. Makes 8 to 10 servings.
Layer the ingredients in an 8 x 8-inch loaf pan. Place rhubarb on the bottom of the pan. Sprinkle dry jello over rhubarb. Sprinkle sugar over jello. Sprinkle cake mix (yellow or white) over sugar. Pour water over all ingredients. Bake in oven for 40 minutes at 375°.
Melt chocolate over hot water. Cream together oleo and sugar. Add eggs until creamy. Add chocolate, vanilla and flour. Bake at 325° for 40 minutes.
Hand mix eggs, sugar, oil, water and pumpkin; add dry ingredients and mix very well. Pour into greased loaf pan. Bake at 350° for 1 hour and 30 minutes. (Usually done in 1 hour so keep a check on it.)
Mix thoroughly. Form into balls the size of walnuts. Roll in granulated sugar and press firmly into molds. Unmold immediately.
Combine and mix well. Wash cucumbers and pack whole in a gallon jar. Pour vinegar mixture over cucumbers. Finish filling jars with water. Seal and let set for 2 months.
Boil chicken until done; separate chicken from broth and set aside to cool. Add all ingredients except flour to broth and cook until vegetables are tender. Remove bone from chicken and break chicken into small pieces. Add to mixture. Add 3 tablespoons flour to cold water and stir until smooth. Add to chicken stew. Cook until thickened, about 5 minutes.
Scrub potatoes and cook until tender. Cool, peel and grate with a coarse grater. Combine sour cream, cheese, onions, milk and seasoning. Mix well. Turn into buttered 9 x 13-inch baking dish. Smooth over with spatula.
Preheat oven to 350°. Cream together butter and 1 cup sugar. Sift dry ingredients together and add alternately with milk. Pour into a buttered baking dish. Combine and heat cherries, juice and 1/4 cup sugar. Pour over batter. Bake for 35 to 40 minutes. Serve hot with cream. Serves 6.
Place bacon in a large, deep skillet; cook over medium heat until evenly brown. Drain, crumble and set aside.
Beat egg yolks and water with eggbeater until light. Slowly add sugar and continue beating. Sift flour and baking powder and add to yolk mixture. Fold in stiffly beaten egg whites and salt. Pour into 2 (9 x 13-inch) pans that have been greased and floured. Bake 20 minutes at 350°.
Brown hamburger and onions in frying pan. Drain off grease. Boil potatoes until soft but firm. Mix cream soup, egg and a little milk. Layer potatoes, hamburger and cheese in baking dish. Pour soup mixture over them. Bake at 325° for about 45 minutes.
Dissolve jello and cranberry sauce in 2 cups boiling water. Let cool until it can be refrigerated. Refrigerate until it begins to gel. Remove and fold in the sour cream and pecans. Place back in refrigerator and let fully gel.
Brown chuck and onion. Add mushrooms and remaining ingredients in order given. Stir thoroughly and simmer. Cover for 15 minutes. Serve over hot cooked noodles.
Remove outer leaves and cut off artichoke stems. Cover with cold water in deep pan. Add 1 teaspoon of salt. Let stand 30 minutes.
Mix the corn meal, eggs, milk, soda, salt and corn together and set aside. Saute the beef in bacon drippings. Drain on paper towel. Prepare and set aside the onion, grated cheese and jalapeno peppers.
Mix fruit and nuts. Add flour and mix with hands. Add slightly beaten eggs with vanilla; mix well. Grease pans, put in wax or brown paper and grease again. Fill pans 2/3 full. Bake in 250° oven for 2 hours or until done. Cool, remove paper and wrap. May be wrapped in brandy cloth if desired.
In a small saucepan, sprinkle gelatin over cold water. Let stand 3 to 4 minutes. Stir over low heat to dissolve gelatin; set aside. In a medium bowl, combine all other ingredients. Gradually stir in gelatin. Refrigerate 30 to 45 minutes, until mixture mounds. Stir well. Spoon into a 4-cup mold. Refrigerate 4 to 6 hours. Unmold by dipping in hot water and inverting on platter. Surround by chips and crackers.
Combine all ingredients in a casserole dish and cover with lid. Bake about 1/2 hour or until all liquid is out. Bake at 300° to 350°. Cook until rice is done.
Combine soy sauce and wine in a shallow dish. Marinate steak for 1 1/2 to 2 hours, turning occasionally. For medium-rare, broil steak 5 minutes on each side, basting once with marinade. Let rest for a few minutes before slicing in thin slices. Cut across the grain. Always salt steak after it is cooked to avoid toughening. Makes 3 to 4 servings.
Gradually stir sugar into egg yolks. Add melted butter; beat well. Add milk and vanilla. Dissolve soda and cream of tartar in milk. Add to mixture. Combine and add flour, nutmeg, baking powder and salt. Drop from doughnut maker into hot fat (370° to 380°). Turn once. Drain over fryer, then on paper towels. They do not absorb fat.
Bring all ingredients to boil and simmer for 5 minutes. Makes 48 cups.
In Dutch oven, prepare fettucini according to package directions; drain. Remove pan from heat. In same pan, combine hot fettucini and butter; toss to coat. Add 1/2 of the cream; toss well. Add 1/2 of the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Serve immediately with pepper and Parmesan cheese. Serves 4.
Heat oil in saucepan. Saute garlic and onion. Stir in ground beef and seasonings. Brown well. Fold in vegetables. Cook until half done. Strain in colander and cool. Put 1 to 2 tablespoons of filling in center of wrapper. Fold edge of wrappers over filling. Wrap like envelope. Moisten edge with water to hold it together. Heat oil to 375°. Fry until lightly browned. Makes 2 dozen.
Mix in order given and pour into pie crust. Bake at 350° for 35 minutes.
Combine yellow split peas, ham hocks, onion (chopped fine), chopped thyme and water in large Dutch oven. Bring to boil; reduce heat, cover and simmer until tender, 1 1/2 hours. Add potatoes, rutabaga, celery root, 1 1/2 cups chopped leek and salt. Return to simmer and cook, covered, stirring occasionally, 30 or 40 minutes more, until vegetables are very tender. Remove ham hocks; discard skin and bones. Chop ham fine and return to soup. Sprinkle chopped fresh parsley over top.
Bring sugar and Karo to a boil (be careful not to scorch). Mix in peanut butter; stir until smooth. Pour this mixture over Special K cereal which has been placed in a large bowl. Mix together and pat it firmly into a 9 x 13-inch pan. Cover with frosting and cut into squares.