HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sausage and tomato sauce together and place over pizza dough. To each pizza, add oregano, garlic salt and pinch of red pepper. Mix 2 pounds Mozzarella cheese. Put 2 tablespoons olive oil on top of pizza.
Mix together; store in airtight container. To use, add 2 heaping teaspoons per cup of boiling water. May be made in cup or the equivalent to make a pot of tea.
Slit cake into 2 or 3 layers. Spread layers, top and sides, with mixture. Let set 1 hour.
Do not grease pan. Put drained fruit in pan. Sprinkle nutmeg, then Jiffy cake mix, then nutmeg and juice. Then butter with 1/2 stick butter. Bake in 350° oven until nicely browned.
Combine first 5 ingredients in a large bowl. Let stand about 30 minutes to allow flavors to blend. Add remaining ingredients and toss gently.
Marinate fish in lime juice. Salt and pepper to taste. Turn a couple of times. Remove, pat dry. Brown in olive oil. Remove from pan. Add to pan, onions and garlic; fry until brown. Add tomato puree, water, olives, capers and chilli peppers and cook covered for 10 minutes. Add fish and spoon sauce over it. Cook 7 to 10 minutes longer. Serves 6.
Layer first 4 ingredients in casserole dish in the order listed. Combine milk, butter and flour. Pour over mixture. Bake at 350° for 1 hour.
In a bowl or bag, combine flour, salt, cayenne or paprika. Add chicken pieces; shake to coat. Pour 4 tablespoons butter into a 13 x 9 x 2-inch baking dish. Place chicken in pan, turning once to coat. Bake, uncovered, at 350° for 30 minutes. Combine the last 5 ingredients with remaining butter; pour over chicken. Bake 45 minutes more, or until chicken is tender, basting several times with pan drippings.
Mix ingredients thoroughly. Pour into 9 x 13 greased baking pan, then put topping over cake.
Cook the broccoli and onion in water until tender. Drain. Puree in blender. Add chicken broth and pour into a boiler. Melt oleo. Add flour and salt. When it thickens, add half and half milk. Pour into the broccoli puree and heat. Do not boil. Serves six.
Boil chicken until done; cut chicken into small pieces. Mix chicken soup, mushroom soup and sour cream together. Add chicken to mixture and pour into casserole dish. Top with crumbled crackers; pour melted butter over crackers. Bake for approximately 30 minutes in a 350° preheated oven.
In a large nonmetal bowl, dissolve yeast in 2 cups of water (105° to 115°). Let stand 5 minutes. Add 3 1/2 cups flour and 1 tablespoon of sugar and blend well. Cover loosely with plastic wrap and a cloth towel. Let stand in warm place (80° to 85°) for five days, stirring at least once each day. When the Starter is ready for use, it is bubbly and may have a yellow liquid on top. Stir well before using.
In medium bowl, combine flour, cereal, 1/4 cup sugar, baking powder and cinnamon; set aside. In small bowl, combine milk, egg, margarine and vanilla. Stir into dry ingredients just until moistened. Stir in raisins. Spoon mixture evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Brush tops of muffins with fruit juice and roll in remaining sugar. Serve warm.
Cook rice according to directions. While it is warm, add margarine, corn, and soup. Grate cheese and stir in part of cheese in casserole. Top with remainder. Cook about 25 minutes at 350°.
Cream butter, vanilla and sugar until light and fluffy. Beat eggs with milk and stir into creamed mixture.
Mix together in rather large pan sugar and milk. Bring to a boil slowly and at full boil cook for 5 minutes. Remove from heat. Have ready in a large bowl, chocolate chips and marshmallow cream. Stir cooked mixture into chips and marshmallow cream. Stir until chips melt also add; butter, nuts, and vanilla. Stir until mixture cools and begins to thicken. Pour into buttered jelly roll pan. Cut when cold. Let stand 24 hours, turn after 12 hours. Yield: 5 pounds.
Tenderize a flank steak. Make marinade from remaining ingredients. Marinate flank steak in closed container overnight. Turn once or twice. Broil several inches from broiler, 4 minutes on each side or grill on outside grill.
Mix all ingredients together and pour into a casserole dish. You may crush saltine crackers over top. Bake at 350° uncovered, until bubbly and lightly browned.
Take sausage out of casing. Fry sausage, garlic and onion until cooked. Boil spinach; drain. Add to sausage and saute 15 minutes. Add Mozzarella cheese and melt. Slice bread in 1/2 lengthwise; scoop out middle. Place sausage mixture in scooped out bread halves. Sprinkle with Parmesan cheese. Put halves together. Wrap in foil and bake at 350° for 20 to 30 minutes. Slice in pieces and serve.
Place uncooked, seasoned pork chops in crock-pot. Pour a little barbecue sauce on each piece. Add no water. Cover and cook on low 8 to 9 hours.
Mix all ingredients, except sour cream. Pour half in a long flat dish; congeal, then spread sour cream over this. Add remaining 1/2 of mixture and congeal.
Boil together the water, vinegar, sugar and salt. Cut cucumbers in quarters. Put cucumbers, garlic and dill in a gallon jar. Add liquid. Store in refrigerator.
Preheat oven to 350°. Place meat in the center of a large piece heavy-duty Reynolds Wrap; place in a roasting pan. Brush meat with A.1. sauce; sprinkle onion soup mix over it. Spread with mushroom soup. Wrap loosely in foil and bake at 350° for 2 1/2 to 3 hours.
Blend shortening, salt and sugar. Add eggs, sifted flour, soda, banana pulp and crushed pecans. Bake in a well greased loaf pan in a 350° oven for 40 minutes or until a knife inserted in the center comes out clean.
Cut up peeled tomatoes into quarters. Chop bell peppers, onions and hot peppers. In a large stewing pot, bring all ingredients to boil, then cook slowly for 2 hours, stirring occasionally. The sauce may be canned or let sauce cool and then freeze.
Boil yams until soft. Peel, cool and mash in mixer. Blend in vanilla and sugar (to taste). Chop and blend in pecans. (No added liquid needed; freezing does not impair quality.)
Brown ground beef and onion. Stir in brown sugar and barbecue sauce. Grease muffin tin. Place biscuits in tin and form a cup. Spoon mixture in biscuit cup and top with cheese. Bake 10 minutes at 350°.
Mix cake mix according to directions. Grease and flour 9-inch x 13-inch pan. Pour 1/2 of cake batter into pan and bake at 350° for 15 minutes. While cake is cooking, melt butter, milk and candy over low heat. Remove cake from oven and pour melted candy mixture over cake. Sprinkle nuts, chocolate chips, and remaining batter on top. Bake for an additional 20 to 25 minutes.
Cook squash 8 or 10 minutes; drain. Place squash in large bowl and mash. Stir in mayonnaise and next 8 ingredients. Spoon mixture into lightly greased 1 1/2-quart baking dish. Sprinkle with bread crumbs and dot with butter. Bake at 350° for 35 to 40 minutes.
On lightly floured surface, roll dough out into 12-inch square. Combine butter and seasoning; spread over dough. Sprinkle with Mozzarella cheese. Fold dough into thirds. Cut crosswise into 24 strips (1/2 inch strips). Twist each strip twice and pinch ends together. Place on greased baking sheet. Cover, allow to raise until almost double, about 30 minutes. In a small bowl beat egg and water together. Brush on rolls. Sprinkle with cheese and/or sesame seed. Bake at 375° for 10 to 12 minutes, or until done.
Put yeast in 1/4 cup warm water. Heat milk with sugar, shortening and salt; cool to warm. Stir in 1 cup flour until smooth. Add yeast mixture and egg; add flavoring, if desired. Add enough flour to make a smooth dough. Knead 8 to 10 minutes. Place in greased bowl, flip over and let rise for 45 to 50 minutes. Punch down. Make 1/3 of dough into 6 egg shapes; place together on a greased baking pan. Shape remaining dough into 2 (26 inch) ropes. Twist and coil around the eggs. Let rise for 50 to 55 minutes. Bake at 375° for 15 to 20 minutes. Cool and decorate. Happy Easter!
Combine cake mix, oats, margarine and water. Mix until crumbly in texture. Spread 1/2 of this mixture in a greased 9 x 13-inch pan and pour the jam over top. Pour remainder of cake crumbs on top of the jam and bake for 25 to 30 minutes in 350° oven. Cool, cut and serve!
Mix all ingredients to form a very sticky dough. Knead in additional flour as needed. Roll or pat out circles of dough 1/4-inch thick and about 6-inches wide. Heat oil until hot. Fry quickly, turning once. Serves 6 to 8.
Cut grapefruit in half and remove seeds and center. Separate the sections. Sprinkle the grapefruit with cinnamon and brown sugar and dot with butter. Broil until the grapefruit pulp is hot and the sugar begins to caramelize.
Brown beef; cook or steam zucchini until tender. Pour browned beef alternately with layers of cooked zucchini and cheese in an 8 x 10-inch baking dish. Mix the soup and milk together. Pour over the meat, zucchini and cheese layered in the pan. Sprinkle with bread crumbs. Bake at 350° for 30 minutes or until lightly browned on top.
Cream butter, cheese and sugar. Add salt and vanilla. Add eggs and stir in flour. Spoon into a greased tube or Bundt pan. Bake at 325° for 1 1/2 hours.
Cook macaroni according to directions or until tender. Drain well. Add salad dressing. Mix well. Add all other ingredients. Mix well. Chill in refrigerator 2 hours before serving.
In a 1 1/2 quart casserole, combine all ingredients except butter and pecans. Stir thoroughly. Drizzle melted butter on top and microwave on high for 3 minutes. Add pecans and stir until smooth. Pour into wax paper - lined pan (8 X 4 X3 inch). Spread and chill for 1 hour before slicing.
Combine all ingredients. Pour batter into a well-greased baking dish. Bake at 400° for 18 to 20 minutes or until brown.
In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400° oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. Remove from pan. Serve warm or cool on wire rack. Makes about 18 muffins.
Spray 2 loaf pans with nonstick vegetable spray. Preheat oven to 350°. Beat butter or margarine and sugar in a large bowl of electric mixer until creamy. Add milk, bananas, eggs and vanilla; mix until blended. In a separate bowl, combine the flour, salt, baking soda; stir to combine all dry ingredients and add to butter mixture. Stir in chocolate chips. Pour into prepared pans. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool. Makes 20 to 24 slices.
Combine cake mix, eggs and butter. Add juice from oranges and beat until fluffy. Add oranges, beat well. Spread batter in greased 13 x 9-inch pan and bake at 350° for 30 minutes or until done. Frost with Pineapple Frosting.
Preheat oven to 425°. Wash potatoes and cut lengthwise into slices no thicker than 1/2 inch. Mix oil, paprika and cumin. Toss potatoes and oil mixture until well coated. Arrange potatoes in single layer on baking sheet sprayed with cooking spray. Bake 45-60 minutes, stirring occasionally, until crisp.
Cook carrots until tender and drain. Mix other ingredients and cook until onions and peppers are soft and mixture begins to thicken. Pour over carrots. Can be served hot or cold.
Bread up the angel food cake into bite size pieces and place in a 9 x 13-inch dish. Mix the jello according to the package instructions and pour over the cake pieces. Refrigerate until set. Layer strawberries over cake/jello mixture. Prepare the pudding/pie filling according to package instructions and pour over strawberries. Add a layer of crushed pineapple. Cover with a layer of Cool Whip. Garnish as you like and chill about 4 hours.
Mix all ingredients together in double boiler. Cook over boiling water until custard consistency. Refrigerate for dip, or use as topping over hot vegetables. Very nice over cauliflower surrounded by carrots.
Bake cake as directed in 2 layers. In saucepan, bring 2 cups water and 1 cup sugar to a boil. Dissolve cornstarch in 1/4 cup water and add to boiling mix, stirring constantly. Remove from heat and add gelatin, stirring until dissolved. Add berries, reserving 4 or 5 berries. When cake is cool, prepared pudding as directed on package.
Combine ingredients, except taco sauce. Spread on tortillas. Roll. Refrigerate overnight. Serve with taco sauce.
Mix all ingredients, except fish, in large bowl. Add fish. Chill 30 minutes. Bake at 400° for 20 minutes or until fish is easily flaked with fork. Makes 4 to 6 servings.
Mix all ingredients to form a ball. Roll out and cut into squares. Bake on ungreased cookie sheet at 350 degrees for 20 minutes.
Saute onion and celery in 1 tablespoon butter. Place sauteed onion and celery in large pot with 1 grated beet, garlic, tomatoes with juice, potatoes, stock, water, pepper, parsley and salt. Bring to boil; lower heat immediately and simmer, uncovered, 45 minutes. Strain out vegetables; puree in food processor and return to soup. Saute grated beets and carrots in 1 tablespoon butter; add to soup and simmer 15 minutes. Do not boil, as this will turn red beet color brown. Saute cabbage in 1 tablespoon or more butter for 5 minutes; add to soup and simmer 15 minutes more. Add lemon juice. Taste for salt and pepper. Serve hot with sour cream.
Bring undiluted soup to a boil. Beat egg with a fork in a cup. Add flour (more flour can be added for thicker noodles). Beat, beat, beat. Add seasoning. Drop from tip of spoon into bubbling soup. It's done. Mmm good!
Cream butter and sugar, add egg, cream again. Add bananas, flour, salt, soda and nuts. Bake at 325° for 1 1/4 hours.
Make syrup before making the cake. Bring to boil 1 1/4 cups sugar, water and orange flavoring. Mix well and let cool.
Put all the ingredients for the ham and cheese filling in a small bowl. Stir and mix everything well.
Blend bananas to a puree, then mix pineapple, honey and lemon juice. Add rice. Fold in whipped cream. Add raisins and blend. Refrigerate. Garnish with a slice of banana and whipped cream topped with a dash of cinnamon or walnuts.
In food processor, combine turkey, onion, egg white, tomato paste and seasonings. Process until turkey is ground. Place flour on a piece of wax paper. Roll sausages lightly in it after link sausages are formed. To form link sausages, wet hands and form mixture into 8 link shaped sausages, use 1/4 cup for each. Heat oil in large nonstick frying pan over medium heat. Add links and sizzle until brownish on all sides and cooked throughout, about 8 minutes. Makes 4 servings.
Cream sugar and shortening. Add one egg at a time. Add 1/2 cup milk and 1/2 cup flour. Beat well. Add vanilla and remaining ingredients. Bake 1 1/2 hours at 325°.
Preheat oven to 325°. Brown beef in oil. Place in 3-quart casserole and add soup, garlic and wine. Cover tightly. Bake 2 1/2 to 3 hours. Add mushrooms last 15 minutes. Serve over rice.
Cream together butter, oil and sugars. Add eggs. Stir in dry ingredients. Roll into walnut size balls. Flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Cream the margarine; add sugar gradually, beating until there is no trace. Add one egg at a time, beating well after each. Start adding small portions of flour, beating into mixture. Add sour cream, coconut and flavoring; mix well. Using a spoon, stir pecans into mixture. Grease and flour tube pan. Bake 1 hour and 40 minutes at 325°.
In skillet, brown beef and drain excess oil. Add 1 cup broth, pepper, bay leaves, cloves and thyme. Cover and simmer for 30 minutes. Add carrots, onions, mushrooms, celery and corn. Simmer until vegetables are tender.
Cut up the squirrels into serving size pieces. Season with salt and pepper and shake in a paper bag with enough flour to coat squirrels well. In a large pot, heat vegetable oil and fry squirrels until lightly browned. Remove them to another container and keep at 150°. Add flour remaining in bag to the pot and stir while cooking until brown. Add peppers, onions, celery, parsley, green onions, garlic and squirrels. Cover with water and add enough Kitchen Bouquet to give stew a nice brown color and toss in 8 or 10 bouillon cubes. Salt and pepper to taste and add some red pepper, if desired. Stir well and bring to a boil. Lower heat and simmer for about 5 hours. Serve over rice.
Mix flour and sugar. Add 1/4 cup of cherry juice, cherries and pineapple. Cook until thickens. Add jello to hot mixture. Cool. Add bananas and nuts. Pour into crust and chill. Serve with whipped cream or Cool Whip.
Place bread cubes in a greased 13 x 9-inch pan. Beat together eggs, milk, sugar and vanilla. Add oranges and pour over bread cubes. Dab with butter. Bake at 350° for 55 minutes. Great alone or served with vanilla ice cream.
Sprinkle chicken breast with 2 cloves garlic, soy sauce, sugar, 1/2 teaspoon MSG (optional), parsley to taste and dash of salt and pepper. Marinate 30 minutes.
To 2 cups hot water, add sugar and lemon Jell-O; chill until mixture has set slightly. Add mayonnaise, Cool Whip, celery, apples and nuts. Pour into a 9 x 13-inch glass dish; let set until firm. Dissolve strawberry Jell-O in water; add the ice cubes. Cool well. Pour over other mixture; cool several hours until set. Very colorful; goes well with chicken and pork.
Melt 1/2 stick margarine in frying pan over low to medium heat. Add crushed garlic. Add chicken breasts, that have been dipped in eggs and then in bread crumbs until lightly brown on each side. Remove to baking dish (shallow). Add cream of mushroom soup to cover breasts. Top with 1 slice ham and 1 slice of cheese. Bake for 1/2 hour at 350°. Serve immediately with rice or potatoes.
Place crescent rolls on ungreased cookie sheet. Bake at 350° for 8 minutes.
Mix together and place in a greased dish. Bake at 350° for 50 to 60 minutes.
Mix first 6 ingredients well. Sift together flour, soda, salt, cinnamon and cloves and beat into ingredients. Stir in 1 cup chopped nuts and bake in greased and floured Bundt pan. Bake at 350° for 1 hour or less (until done).
Rinse scallops and place in a bowl with the next 3 ingredients. Set aside. Combine oil, lemon juice, parsley, soy sauce and pepper. Pour sauce over scallop mixture and let stand 30 minutes, stirring occasionally. Fry bacon until almost cooked, but not crisp. Cut each slice into 4 pieces. Alternate scallops, pineapple, mushrooms, green pepper and bacon on skewers. May be refrigerated until ready to grill. Cook over medium hot coals for about 4 or 5 minutes.
Heat sugar and syrup to form smooth syrup. Remove from fire and stir in butter and Crisco. Add beaten eggs, vanilla and pecans. Stir until eggs are well blended into syrup mixture. Pour into unbaked pie shell and bake for 10 minutes at 400°. Reduce heat to 325° and cook 30 minutes or until filling sets.
Mix dry ingredients. Mix in liquids, then add apples, raisins and nuts. Bake at 400° for 10 minutes.
Melt butter. Add chocolate and melt. Stir in sugar until well blended. Add eggs and mix well. Stir in coconut and nuts. Pour into pie shells. Bake at 350° for 45 minutes.
Combine 1/4 cup of soup with remaining ingredients except water. Mix thoroughly; shape into 6 patties. Place in shallow pan. Bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water; pour over meat. Bake 10 minutes longer.
Place sliced apples in greased casserole. Sprinkle with 1/2 cup sugar, 1/4 cup water and cinnamon. Combine 1/2 cup sugar with soft butter. Add and combine remaining ingredients; mix until cake batter consistency. Pour over apples. Do not stir. Cover and bake at 350° for 50 to 60 minutes. Serve warm with cream or ice cream. Serves 8.
Mix sugar, milk and butter in saucepan. Heat until butter melts and sugar is dissolved. Add remaining ingredients and mix together. Bake in a greased 8 1/2 x 13-inch baking pan for 30 minutes. Serving Size: 8. Preparation Time: 0:30.
Melt butter or margarine in a large soup pot. Add chopped onions and cook until soft and translucent. Add flour. Cook another minute. Add chicken stock, broccoli and seasonings. Bring to a boil. Simmer 20 minutes or until broccoli is tender.
Mix sugar and cornstarch in large heavy saucepan. Add vinegar and water, blending until smooth. Cook over medium heat, stirring constantly, until sauce comes to boiling. Cook and stir for 2 minutes longer. Remove from heat. Add beets and toss well. Let stand for 30 minutes. Reheat before serving.
Place first 5 ingredients into a container of electric blender; blend to combine. Add ice cubes, a few at a time, until mixture is slushy. Pour into freezer container. Cover and freeze. Stir occasionally so mixture will not freeze solid. Garnish with whole strawberry, if desired. Makes 5 cups.
In 10 x 8-inch baking dish, place broccoli, rice and chicken. Mix mayonnaise, soup, lemon juice and curry powder and spread over ingredients in casserole. Bake for 30 minutes at 350°. Remove. Spread cheese over top and return to oven until cheese is melted.
Beat egg whites until stiff. Drizzle sugar and continue beating until real stiff. Fold in vanilla and salt. Add chocolate chips and pecans. Drop by spoonful onto greased cookie sheets. Preheat oven to 350°; put in cookies and turn oven off. Eight hours later, cookies will be done.
Sift first 4 ingredients together into mixing bowl. Add milk mixed with oil. Roll dough out on floured board, knead lightly and roll to about 1/2 inch or so. Cut with biscuit cutter. Bake 15 minutes in preheated 400 - 450 degree oven.
Prepare pasta according to package directions. In a large skillet, cook sausage, drain fat and reserve 1 tablespoon. Cook onion and garlic in the 1 tablespoon fat until tender. In a 2-quart casserole, combine pasta, sausage, onion, garlic, tomato sauce, spaghetti sauce, 1/2 of the cheese, Italian seasoning and pepper. Stir to combine. Bake, covered, at 375° for 25 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes more.
Line baking sheet with waxed paper. In small bowl, cream butter, confectioners sugar, milk and almond extract. (If mixture is too soft, add more sugar.) On a surface lightly sprinkled with confectioners sugar, knead mixture into a ball. With fingers, flatten 1 teaspoon dough into a 2-inch round. With flat metal spatula, lift the round, then mold it around cherry to cover completely. (Leave stem exposed.) Place on prepared baking sheet. Cover loosely and refrigerate 4 hours or overnight.
Spread pecans on cookie sheet and dot with butter. Bake at 200° for 1 hour, stirring every 15 minutes. Spread on paper towels to drain and lightly salt with regular or garlic salt while hot. Cool and store in a vacuum container.
Fry bacon. Add onion, peppers, and ground beef. Brown. Drain. Add tomatoes, rice, chili powder, salt, and pepper. Mix well and simmer covered for 30 minutes.
Lay breasts out flat. Add salt, pepper and garlic powder. Place 1 sliver jalapeno and a "dab" of cream cheese in the middle. Fold breast over. Wrap 1/2 slice bacon around bird. Secure with several toothpicks. Cook on grill until done.
Cook vegetables according to package directions; drain well. Saute celery and onion in 2 tablespoons butter until tender. Combine mixed vegetables, celery mixture, mayonnaise and cheese. Spoon into a lightly greased 1 1/2-quart casserole. Combine cracker crumbs and 2 tablespoons butter; sprinkle over casserole. Bake at 350° for 20 minutes or until bubbly. Yields 6 to 8 servings.
Combine. Bake at 325° for 45 minutes in a 9 x 13-inch pan.
Line oblong dish, 13 x 9 x 2 inch, with graham crackers, being careful to place graham crackers very close together. Add powdered sugar to pudding mix. Mix pudding, using only 3 cups milk for 2 packages of pudding. Fold prepared whipped topping into pudding mixture until topping is completely blended. Pour one-half of pudding mixture over graham crackers, slowly so as not to disturb cracker placement. Add a layer of graham crackers, then spoon on other half of pudding mix, spreading it evenly over crackers. Top with a solid layer of graham crackers.
Bring first 4 ingredients to a boil; boil 2 minutes. Combine remaining ingredients and pour hot mixture over. Mix well. Drop onto waxed paper by spoonful. Let stand until hard (about 1 hour).