HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse kraut well in cold water; drain. Add brown sugar and caraway seed and mix well with fork. Let stand at room temperature while making brown sauce. Add 3/4 cup of brown sauce to kraut; mix well. Put in 8 x 8 x 2-inch dish. Dot with oleo. Bake at 350° for about 1 hour, stirring after 30 minutes.
Stir-fry all vegetables for about 5 minutes. Add seasonings, spices and wine. Boil pasta according to directions on box; drain. Put drained pasta into seafood mixture. Serve while still hot.
In a large pan combine first 6 ingredients and simmer 10 minutes until potatoes are barely soft. Add asparagus. Slice asparagus as it slides from can. Simmer about 5 minutes. Blend cheese and cream. Stir until cheese is melted. Do not boil!
Wash lemons; slice thin. Place in a stainless or enamel container. Add sugar. Pound with wooden spoon or mallet to squeeze juice form lemon rings; stir to make syrup. Let stand 20 minutes. Add ice water and 10 to 12 ice cubes; stir well. Serve within 6 hours for best flavor.
Preheat oven to 325°. In a large mixing bowl, beat egg yolks with Eagle Brand milk and ReaLemon. Pour into prepared pastry shell. Bake for 30 minutes. Cool. Chill. Top with whipping cream.
In a food processor, mix beans, pepper and onion. Place in a serving dish and top with salsa. Serve with corn chips or tortilla chips.
Blend together like pie crust. Roll into small balls and flatten with fork. Bake at 350° for 9 minutes.
Brown hamburger, bacon, onion and pepper together. Add tomato soup, tomato sauce and creamed corn. Mix altogether with cooked macaroni. Put Cheddar cheese on top. Bake at 350° for 30 minutes and serve.
Mix the first 4 ingredients in a large bowl. Make in balls similar to shape of buckeye. Refrigerate 2 hours. Take balls out and put a toothpick in each ball.
Brown rice in a saucepan with butter. When browned thoroughly, add soup and mushrooms with juice. Simmer, covered, until done, about 45 minutes.
Drain syrup from 2 cans of peaches. Combine syrup from other 2 cans with vinegar, brown sugar, cloves and cinnamon. Boil 5 minutes. Add peaches. Refrigerate. Make at least 1 week in advance. Great for Thanksgiving.
Combine all ingredients, except oil. Mix well. Drop by tablespoons into 1/8-inch hot oil. Flatten patties to 1/4-inch. Fry until golden brown and turn over.
In 8-inch square dish arrange apple slices in layer, packing firmly (use more apples if necessary). Combine water, 1/2 cup sugar and vanilla; pour over apples. Combine flour, 1/2 cup sugar and butter; sprinkle over apples and top with cinnamon. Bake at 350° for 1 hour and 15 minutes.
Mix first three ingredients. Let stand for 2 hours. Make syrup of sugar and vinegar. Pour hot syrup over pickles. Cool, put in containers and put in freezer.
Brown pork chops and jalapeno in olive oil. When brown, add Habanero peppers and 1 gallon water. When hot, add chicken soup base. Cook until pork is tender. Check taste. Add more chicken base if needed.
Melt oil, oleo and marshmallows together. Add 3 quarts popcorn and peanuts if desired. Pour in greased Bundt pan and pat down real good. Turn upside down on plate and cake will eventually fall out.
Sift dry ingredients together. Dissolve soda in buttermilk. Mix all ingredients together, adding boiling water last. Bake at 350° until done.
Combine first 3 ingredients. Boil for 2 minutes or until soft ball forms. Remove from stove and add peanut butter, Marshmallow Fluff and nuts. Put in an 8 x 8 x 2-inch buttered pan and refrigerate.
Melt 1 1/2 sticks oleo and mix with graham cracker crumbs. Spread in a 9 x 13-inch pan for crust. Mix rest of oleo, eggs and sugar together; beat 5 minutes (important). Spread over crust. Place drained pineapple on next; slice bananas on top next. Spoon whipped topping on bananas and spread evenly. Sprinkle nuts on top and place 1/2 cherry on each serving piece. Chill 5 hours or overnight. Serves 12.
In 1 1/2-quart casserole, mix soup, milk, soy sauce, pepper beans and 1/2 can onion rings. Bake at 350° for 25 minutes; stir. Sprinkle remaining onion rings over bean mixture. Bake 5 minutes until brown. Serves 6.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir flour and frosting mix into creamed mixture by hand. Add the nuts and vanilla. Stir. Pour into a greased Bundt pan and bake at 350° for 60 to 65 minutes. Remove from oven and cool for 2 hours before removing cake from pan.
Cook either potatoes or yams with skin on until soft or a fork can pierce through it. Cool, then peel and slice to desired thickness. Mix bread crumbs and sugar and coat each side of the potato or yams with mixture. Fry in butter or margarine until brown on both sides. Serve with turkey, chicken or ham dinner.
Saute celery and onions in butter 5 minutes, add mushrooms and saute 5 minutes. Layer half each of bread cubes, cheeses and vegetables in a buttered 2 1/2-quart casserole. Repeat layers; set aside. Combine eggs, milk and seasonings; stir well. Pour over casserole. Bake at 350° for 1 hour. Remove from oven, let stand five minutes before serving. Yields 6 to 8 servings.
Put all vegetables into a large container with a lid that seals. Combine sugar, vinegar, oil, water and paprika; mix until sugar is dissolved. Pour liquid over vegetables. Chill for 24 hours.
Stir all ingredients together and place in casserole. Bake at 350° for 45 minutes.
Wash and pat dry chicken breasts. Pound thin with meat hammer. Combine flour, salt, pepper and Italian seasoning into a large dish. Coat chicken by dipping into flour mixture, both sides.
Mix shortening and sugars and add eggs. Add dry ingredients to first mixture; add oats, coconut, nuts and vanilla. Makes very thick dough. Roll in balls and press with fork. Bake at 350° for 8 to 10 minutes. Yield: 8 dozen.
Mix all in 2-quart saucepan. Stir. Bring to a boil, stirring until sugar is dissolved. Cool, then refrigerate, covered, several hours. Heat slowly before serving. Strain to remove spices. Makes 8 servings.
Combine first 5 ingredients, fold in sifted dry ingredients and nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour or until done.
Cream first 5 ingredients. Add the rest and mix well. Pour into greased and floured loaf pan. Bake at 325° for 1 1/4 hours.
Place Rice Krispies in a glass baking dish. Heat at 350° for 5 minutes. Pour into a large greased bowl; add nuts. Melt butter and marshmallows in saucepan. Remove from heat; add peanut butter and honey. Stir until smooth. Pour over cereal and mix. Press into 9 x 13-inch pan. Cover with chocolate chips. Place in 350° oven for 2 to 3 minutes; remove and spread melted chips. Chill and cut.
Mix cream cheese in a mixing bowl until creamy. Stir in salsa, chilies and onion; mix well. Refrigerate for 1 to 2 hours. Spread on flour tortilla shells. Sprinkle with cheese and olives. Roll and chill 24 hours. Slice in 1/2-inch pieces and serve with salsa.
Cream butter and sugar, adding the egg yolks. Beat the egg whites until stiff; add raisins and nuts. Beat well, then add egg whites. Bake slow in a 9-inch raw pie crust.
Preheat oven to 350°. Coarsely chop ham, broccoli, onion and parsley with food chopper. Coarsely grate cheese (1 1/2 cups). Mix all ingredients except crescent rolls and set aside. On a 13-inch baking stone, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a circle of about 3 inches in diameter in the center. Spoon filling over bases evenly. Fold points of triangles over filling and tuck under bases at the center. Filling will not be completely covered. Bake 20 to 25 minutes or until golden brown.
Mix all ingredients cold. Cover over all the raw broccoli; stir often. Marinate 24 hours.
Cook shells to desired doneness as directed on package. In large bowl, combine cooked macaroni shells, scallops, crab, shrimp, celery, olives, radishes and peppers. Cover and refrigerate at least 1 hour.
Butter sides of a heavy, 2-quart saucepan. In it, combine sugars, cream, milk and butter. Over medium heat, stir constantly until sugars dissolve and mixture boils. Cook to a soft ball stage (238°), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110°), without stirring. Add vanilla.
Mix sugar and butter together. Add eggs flour and milk alternately. Add vanilla and lemon extracts. Bake at 325° for 1 1/2 hours.
Heat margarine in a large skillet. When melted, add carrots and onions. Saute. Add rice. Cook over low heat 1 minute, stirring constantly. Add water, sherry, bouillon and pepper. Cover. Simmer 45 minutes to absorb liquid. Transfer to a bowl. Set aside and keep warm.
Saute peppers and onion in oil. Add bulghur and coat each grain. Add seasonings to taste. Add broth and parsley. Bring to boil and simmer 15 to 20 minutes. Stir once only or it will clump.
Beat the eggs well in a large bowl; add the banana, sugar and oil; beat again. Sift the dry ingredients. Fold into the banana mixture. Stir in the carrots and pecans. Pour into a 9 x 5-inch pan. Bake at 350° for 55 to 60 minutes. Cool before slicing. Freezes well.
Put all ingredients in except the cherries. Add flour until mixture is cake like. Add amount of cherries you desire. Bake at 350° until golden brown.
Cream together shortening, brown sugar, cocoa and egg. Add applesauce, baking soda, cinnamon, allspice and cloves. Blend well. Add flour, salt and raisins. Bake at 350° for 40 minutes.
Beat eggs and oil until fluffy. Add remaining ingredients and bake in a 9 x 13-inch pan or two 8-inch greased and floured pans at 350° for 45 to 50 minutes.
Mix eggs, sugar and oil. Combine flour, baking soda and salt. Add to egg mixture.	Beat in buttermilk. Add cereal and raisins. Fill muffin pans to make desired number of muffins. Bake at 350 degrees until golden brown. Batter can be stored in refrigerator for up 6 weeks.
Mix first 3 ingredients, prepared as indicated; chill to slush. Add ginger ale and serve. Serves 30.
Combine sugar, butter and eggs and beat well. Add baking powder, flour and salt. Add vanilla and fold in nuts. Spread in 13 x 9 x 2-inch pan, greased and floured. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. When cool, cut into squares.
Slice apples in saucepan; add water and 1 tablespoon cinnamon. Cook until apples are tender. Drain all but 1/2 cup water. Add Equal, 1 tablespoon cinnamon and food coloring. Mix well. Prick shells with a fork and pour apple mixture into shell. Cover with remaining shell, cut slits in top and bake as directed for shells.
Thaw fish if frozen. In a shallow dish, combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with some of the melted margarine. Coat both sides of fish with seasoning mixture.
Beat sour cream and cream cheese in a small bowl. Mix in 1/2 of the dry taco seasoning. Spread in pan. Top with browned hamburger and taco sauce. Refrigerate for 2 to 3 hours or overnight (overnight is best, gives it more flavor). Top with chopped lettuce, tomato and shredded Mozzarella cheese. Onions can also be used for topping or browned with hamburger.
Mix all ingredients together and beat as directed on package. Bake in a Bundt or angel cake pan for 55 to 60 minutes at 350°. You can garnish with whipped cream and fresh strawberries but it is excellent plain.
Prepare Creamy Coleslaw as above, except substitute vinaigrette for dressing. For vinaigrette, combine vinegar, sugar, water, salad oil and, if desired, hot pepper sauce in a screw-top jar. Cover and shake well. Continue as above. Serve with a slotted spoon.
Process Swiss cheese. Add small amount of cream cheese and herbs. Mix thoroughly, then all remaining cream cheese, sour cream, lemon juice and pressed garlic clove. Freezes well.
Mix first 5 ingredients; pat into 13 x 9-inch pan or cookie sheet. Bake 15 minutes (no longer) in 350° oven. Melt chocolate chips or butterscotch bits with peanut butter. Spread onto cooled base. Sprinkle nuts on top, if desired. Makes 36 bars (small). Best if kept cool.
Melt butter in large heavy skillet over medium heat. Lightly brown pine nuts. Add mixed cooked rices and raisins. Mix in skillet with browned pine nuts. Add coconut rum. Cook all over low to medium heat, mixing together well. Season with thyme, salt and pepper.
Cream sugar and butter; add beaten eggs, raisins and vanilla. Put pie dough in muffin tins and fill each with batter and sprinkle with nuts. Makes 10 or 12 tarts. Bake at 400°.
Combine ingredients and mix well. Spread into a 9 x 13-inch buttered pan. Bake at 300° for 20 minutes. Allow to stand 5 minutes before cutting.
Sift flour. Blend shortening and peanut butter. Add brown sugar, then add egg and vanilla. Add flour and blend. Shape dough into balls and place on cookie sheet. Flatten with fork in crisscross fashion. Bake at 350°. Check after 5 minutes.
Mix apples and sugar; let stand 45 minutes. Blend with all other ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour. Cut into squares when cool.
Bring to a slow boil sugar, milk and butter; boil for 5 minutes. Take off heat and add chips and fluff. Mix until completely melted together. Place in a greased pan. The thickness of pieces wanted depends on size of pan used.
Mix ingredients in a 2 1/2 to 3-quart casserole. Use tight lid. Bake at 275° for 5 hours. Serves 5 or 6.
Cream the butter and sugar. Blend in egg and vanilla. Blend in flour. Stir in pecans and pineapple. Shape into 2 rolls about 1 1/2 inches in diameter. Chill in refrigerator several hours. Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake at 325° for 12 to 15 minutes. Cool on wire rack.
Mix pasta and vegetables. Mix all the rest in separate bowl from pasta and vegetables. Pour over pasta mixture; let stand in sealed bowl overnight or at least 4 hours in refrigerator. Toss before serving. Makes a big batch.
Combine soups and milk in a bowl until smooth. Add chicken, mushrooms, chow mein noodles and green beans; mix well. Pour into two 1 1/2-quart casseroles. Bake one at 350° for 20 minutes. Sprinkle onion rings on top. Bake 15 minutes longer.
Brown hamburger meat, onion and bell pepper; drain excess fat. Boil noodles until tender; drain. In a large pot, combine meat, noodles, spaghetti sauce, sauce jar full of water and drained kidney beans. Simmer until heated thoroughly. Serve hot with bread sticks. Extra spices can be added, if desired.
Combine shortening, salt and peanut butter; mix well. Add sugar gradually and cream thoroughly. Add eggs and milk, mixing well. Sift soda and flour and add to mixture.
Mix all ingredients. Bake in greased pan at 325° for 40 minutes.
Combine cake mix and pudding mix. Then add eggs, oil and water and mix according to directions on cake mix box. Stir in sour cream and chocolate morsels. Pour into a greased and floured (fluted) tube pan. Bake for 1 hour at 350°. Turn out on rack to cool.
Peel potatoes and cook as if for mashed potatoes. Add salt to potatoes when cooking.
Heat oil in saucepan over medium-low heat. Add onion; cover and cook 10 minutes or until tender. Add broth and next 5 ingredients; bring to boil. Cover, reduce heat and simmer 15 minutes. Add broccoli; cover and cook 7 minutes or until rice and broccoli are tender.
Fill 6 quart pan with sliced potatoes to 2/3 full; add diced onions and water. Cook until tender. Drain all water off; add salt and pepper. Set aside. In a 4 quart pan, put milk and butter. Have burner on medium heat. Let get hot. Dice cheese; add, stirring well all the time. When all is melted, have flour dissolved in water, then add to mixture, stirring all the time. Pour over potatoes, then sprinkle parsley flakes over. Put in oven and brown.
Cook macaroni until tender in salted water; drain and run cold water through it. Add celery, relish or pickles, onions and salt and pepper to taste. Add chopped walnuts. Mix mayonnaise, mustard and lemon juice. Add to salad and mix lightly. Chill. You may garnish with egg and walnut halves.
Mix preserves, soup mix, water and dressing. Pour over chicken and bake at 350° about 1 hour.
Bring to boil first 6 ingredients. Simmer 1/2 hour. Add vegetables and sweetener. Simmer 1/2 hour.
Wash and dry apples; remove stems. Insert wooden skewers into stem end of each apple; set aside.
Brown ground beef; drain. Add all ingredients and cook, uncovered, for 2 hours. Remove onion and bay leaves. Serve on spaghetti.
Season peeled shrimp with Creole seasoning. Place in refrigerator for later. Melt butter in pot. Cook onions until soft. Add garlic and stir for 2 minutes. Stir in soup and cook on low for 5 minutes, stirring often, until well blended. Add shrimp, green onions and parsley. Simmer for 15 minutes. If the shrimp makes too much liquid, you can use some of the cornstarch to thicken. Serve over cooked white long grain rice. Serves 4 easily.
Put sugar and water on to boil for 5 minutes. Let cool and add all except ginger ale. Before ready to serve, add ginger ale.
In blender at low speed, combine all ingredients. Blend until smooth. Serve over ice, if desired.
Mix stuffing mix, celery and onion with enough hot water to make it quite moist but not soggy. Spread on steaks and roll up. Fasten with toothpicks. Brown all over with fat. Combine cream of mushroom soup, dry onion soup and 1/2 cup of water in bowl. Add to the steaks in frying pan, being sure to scrape brown drippings from bottom; simmer, covered, about 2 hours. Baste and then turn occasionally.
Melt oleo in 2-quart casserole. Mix next 6 ingredients. Pour in casserole. Add applesauce. Pour into center; do not stir! Bake at 375° 30 to 40 minutes until done. Serve with lemon sauce or ice cream.
Mix cream cheese and powdered sugar. Mix in Cool Whip. Break angel food cake into pieces and add to mixture. Put in cake pan (9 x 13-inches). Top with pie filling. Chill.
Fry bacon until crispy. Drain and crumble. Beat cheese and sour cream together until smooth and fluffy. Fold in chilies and garlic salt, then bacon. Chill. Serve with crackers, vegetable sticks or chips.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup of nuts in bottom of pan. Combine flour and salt; set aside. Cream butter and cream cheese. Gradually add sugar. Beat in eggs, one at a time, mixing well after each one. Stir in vanilla. Fold in flour until combined. Add 1 cup nuts and stir gently. Spoon in prepared pan and bake for 1 1/2 hours.
Combine all ingredients. Add pecans last. Stir well. Pour in unbaked pie shell. Bake at 350° about 30 minutes or until firm.
Grind Spam, eggs and onion in food processor or old fashioned grinder. Add rest of ingredients. Should be made 24 hours ahead of time to make best. Serve inside cut out loaf of French or sourdough bread and serve with crackers or tortilla chips. Great hors d'oeuvres.
In a medium saucepan cover the raisins with water and cook them over medium heat until plump. Drain the water from raisins. Add sour cream and boil for 10 minutes on low heat and stir. To the sour cream and raisins add the sugar, flour, egg yolks, vanilla and salt. Cook until thick. Add pecans and remove from heat. Pour into prebaked pie shell. Top with meringue from the whites with 1/4 teaspoon cream of tartar and 4 tablespoons sugar. Bake at 350° for 15 minutes.
Rub a thin layer of olive oil over a pizza crust. Sprinkle with garlic powder, parsley, basil and oregano. Spread broccoli over dough. Crumble Feta cheese over broccoli. Sprinkle Mozzarella over entire pizza. Bake 20 minutes until hot and bubbly at 425°.
Mix together above ingredients. Press mixture into 13x9 cake pan. Bake at 350° for 15-20 mins. or until golden brown. Cool.
In blender, place yolks, onion, vinegar and wine. Microwave butter on High for 1 or 2 minutes until bubbly. Turn blender on high and gradually add butter, mixing sauce until creamy.
Cook broccoli according to package directions. Drain it well. Melt margarine in a 9 x 13-inch baking pan. Mix remaining ingredients and pour over margarine. Bake at 350° for about 25 minutes.
In 10-inch skillet over medium heat in hot salad oil, fry 1 tortilla at a time, about 30 seconds on each side, until lightly browned and blistered. With tongs, remove tortilla to paper towels to drain. Discard any remaining oil. Preheat oven to 350°. In same skillet, brown ground beef, onion and garlic until all pan juices evaporate and meat is well browned, stirring occasionally. Remove skillet from heat; stir in green chilies, refried beans and taco sauce. In 9-inch pie plate, place 1 tortilla; top with one-fourth of bean mixture and one-fourth of cheese. Continue layering remaining tortillas with bean mixture and cheese. Bake pie 30 minutes or until heated through. Sprinkle with sliced lettuce, tomato and olives.
Wash okra thoroughly. Cut okra up into small pieces, approximately 1/2-inch pieces. Fry 5 strips of bacon as seasoning for next step. Fry in 3 cups of vegetable oil until somewhat crispy, approximately 35 minutes. Squeeze oil off. Pour in tomato sauce and whole tomatoes. Add seasoning and let simmer for 15 minutes. Tastes great by itself or over rice.
Mix flour and salt. Cut in shortening until crumbly. Add water until stiff. Roll out on a floured surface. Use unbaked or bake at 450° for 12 to 15 minutes or until golden. Can mix up more than one at a time and freeze the dough in balls.
Mix dry ingredients together. In a bowl, mix oil and water and add to flour mixture with a fork; press into pie plates. Prick with fork. Bake at 325° to 350° until golden.
In a large bowl, dissolve yeast in water. Add the sugar, salt and enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic (about 6 to 8 minutes). Pinch off about 2 tablespoons dough for each pretzel. Shape as desired and place on greased baking sheets. Brush with egg; sprinkle with salt. Bake at 425° for 15 minutes, or until golden brown. Cool on a wire rack.
Mix all ingredients. Bake at 350° for 30 minutes. Serve on crackers or fresh vegetables.
Mix softened cream cheese and marshmallow cream. Serve with fruits of choice as a dip.
Combine all ingredients, except dry mix and margarine. Add chicken and let stand in refrigerator overnight. Roll chicken in dry mix and place in bottom of long casserole dish. Melt margarine and pour over chicken. Bake at 350° for approximately 1 1/4 to 1 1/2 hours or until done.
In a large bowl, mix Crisco, sugars, cinnamon, nutmeg, cloves and egg until creamy.
Brown in skillet, drain fat, add 2 jars hot salsa sauce. Top with grated Cheddar cheese. Serve with tortilla chips (can be frozen).
Add flour to melted butter. Cook until it cooks all over. Add milk, stirring to mix and while cooking, add salt, Worcestershire sauce, mustard and cheese. Cook and stir until smooth.
Cream butter. Add flour, cayenne, salt and oregano. Mix until butter is completely blended into the flour mixture. Blend in the egg and work dough with hands, or process until mixture looks like cookie dough. Blend in Parmesan cheese.
Preheat oven to 350. In a large bowl, combine the pumpkin, eggs, sugar, pumpkin pie spice, and evaporated milk. Mix well. Pour into an ungreased 9 X 13 baking pan. Sprinkle dry cake mix evenly over the batter in the pan. Drizzle melted butter evenly over the top then sprinkle with pecans. Bake for about 1 1/4 hours or until the top is set and the bottom has the texture of pumpkin pie. Cool completely before cutting into squares.
Empty lemonade drink mix into a large punch bowl. Add club soda and limeade concentrate. Stir until completely dissolved. Spoon raspberry sherbet into punch just before serving. Makes 18 servings, 1 cup each.
Peel and cut fruit in bite-sized wedges. Add pineapple. Sprinkle sugar over. Mix and refrigerate overnight. Other fruit is optional.
In medium skillet, heat olive oil. Add onion and garlic. Cook 3 minutes or until tender. Add bread crumbs. Cook 3 minutes, stirring occasionally. Serve over hot cooked vegetables. Yields 1 cup.