HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald cabbage leaves. Mix ingredients together and roll in leaves. Pin together with toothpicks. Place in pan and pour tomato sauce over them. Bake in moderate oven about 350° for 45 minutes.
In a large stockpot, saute the onions, garlic and celery until tender. Add the chicken broth. Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory. Again, let simmer until these vegetables are done. In a separate bowl, beat the eggs. Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked. Serve with Parmesan cheese and croutons. If the broth should boil down, add more broth.
Dice first 5 ingredients and mix together. Pour salt over mixture and let stand approximately 2 hours. Place in cloth bag and let drain over night. On next day, heat vinegar, sugar, and spices to a boil. Add drained mixture and let boil 15 minutes. Seal in canning jars. Makes approximately 24 pints.
Salt and pepper meat to taste. Roll steak in flour. Place in shortening melted in electric frying pan. Let fry for 20 to 30 minutes or until brown. Remove steak from frying pan. Place in a 2 quart glass baking dish with cover. Set aside.
Mix oats and orange juice. Then mix in all other ingredients except blueberries. Fold in berries. Sprinkle with sugar and cinnamon. Bake at 400° for 15 minutes. I use the large sized muffin tins and bake for 25 to 30 minutes. Makes 2 dozen regular or 1 dozen large muffins.
Brown crumbled beef and onion together in two 9-inch pie plates in a 425° oven; stir. Top with macaroni. Mix 1 1/2 cans tomato sauce and water with seasonings. Pour over macaroni and beef. Toss. Top with cheese and toppings. Pour on rest of sauce. Bake about 15 minutes at 375°.
Mix salt, pepper and flour together and coat beef cubes with this mixture. Brown the beef cubes in a small amount of oil. Add beef bouillon cubes and 2 teaspoons onion flakes and cook for 1 1/2 hours. Check seasoning to taste after 1/2 hour. Add flour, if necessary to thicken gravy. Add Kitchen Bouquet. Cook egg noodles as directed on package and drain. Add butter and mix through noodles. Top noodles with meat and gravy.
You will need 1 (8-inch) terra cotta flower pot (or plastic). I you use terra cotta, line inside with foil.
Mix ingredients. Roll out on floured cloth real thin. Dry for about 2 hours, then cut into long strips. These noodles can be stored in a plastic bag in the freezer.
Add milk and salt to slightly beaten eggs in mixing bowl. Dip slices of bread into mixture. Heat butter, margarine or shortening in skillet until hot enough to make a drop of water break into small bubbles and sputter. Brown slices of bread on one side and then turn and brown on the other side. Serve on hot plates with syrup or jelly. Makes 3 servings.
Cook chicken and cut into bite size pieces. Make a sauce with the soups, pepper, onion, milk and sour cream. Grease a 9 x 13-inch baking dish and layer half of the tortillas, half the chicken, half the sauce and half the cheese; repeat. Make the day before if necessary. Bake at 350° for 45 minutes, covered, then bake for 15 minutes, uncovered.
Boil potatoes in water to cover until tender; drain and cool. Combine dressing ingredients and gently stir in peeled, sliced potatoes. Makes 8 servings with 3 g fat per serving.
Cream butter and sugar. Add egg yolks (well beaten), buttermilk and soda. Melt chocolate in 1/2 cup of boiling water. Add 1/4 teaspoon salt to mixture. Add flour and beat 3 minutes. Put in vanilla. Add egg whites that have been beaten until stiff. These are added last and are folded in the batter. Bake at 350° for 35 minutes. Spoon into three 9-inch layer pans.
Mix all ingredients, except margarine and crackers. Melt margarine and crumble in cracker squares. Sprinkle cracker mixture over first ingredients and bake at 350° for 30 to 40 minutes.
Mix in bowl the pumpkin, carrots, raisins, eggs and vanilla. Mix in another bowl the remaining ingredients. Mix ingredients in both bowls together. Put into muffin tins sprayed with nonstick spray. Bake 20 to 25 minutes at 350°. Makes 12 muffins.
Cook rice. Line a 9 x 13-inch cake pan with waxed paper. Spread Konbu and Nori evenly on the bottom. While rice is still hot, spread half of rice in pan over the Konbu and Nori mixture. Pack down slightly. Spread diced Takuwan over the rice and cover with the remaining half of rice. Pack rice down so that the layers will stick together and hold its shape.
Cream shortening; gradually add sugar, beating until fluffy. Add potatoes, salt and eggs. Dissolve yeast into 2/3 cup warm water. Add yeast mixture to creamed mixture. Beat until smooth. Gradually stir in flour to make a soft dough. Knead dough for about 3 minutes and place in a greased bowl. Cover and let rise in a warm place for 1 1/2 hours. Punch dough down and knead lightly. Shape into balls and place onto a greased pan. Cover and let rise for about 30 minutes. Bake at 375° for 20 to 25 minutes. Makes about 45 rolls.
Brown sausage. Drain well and cool. Cut bread into cubes and place in bottom of greased 9 x 13 baking dish. Combine eggs, milk, cheese, salt and sausage. Pour over bread and cover. Refrigerate overnight. Bake the next morning in preheated 350° oven for 1 hour.
Cream butter and sugar. Add eggs and cream, alternately with flour, beating well after each egg. Add vanilla. Pour into well-greased and floured tube pan. Place in cold oven; turn oven temperature to 325°. Bake for 45 minutes to 1 hour.
Preheat oven to 350° (325° glass dish). In a large bowl, combine flour, oats, sugar and butter. Mix well. Reserve 1/2 cup oat mixture; press remaining mixture on bottom of 13 x 9-inch pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture and press down firmly. Bake 25 to 30 minutes. Cool 10 minutes. Cut into bars. Store covered at room temperature. Makes 36 bars.
Mix chicken, soup and 1 can chicken broth. Place chips in bottom of 8 x 8-inch pan and pour chicken mixture over chips. Allow to rest 15 minutes. Add remaining broth. Smash mixture down slightly with a large spoon bottom. Shred cheese and add to top. Chop chilies, removing seeds and sprinkle on top. Bake at 350° for 30 to 35 minutes or until cheese is melted. Serve immediately.
Put meat into a 2-quart casserole dish. Combine mushroom soup, onion soup and water. Bake, covered, at 325° for 3 hours or until meat is tender. Serve over hot cooked noodles.
Grease skillet and preheat. Brown meat and drain. Mix cornmeal, eggs, milk and corn. Sprinkle corn meal on hot skillet. Pour 1/2 of batter in skillet; add onion, cheese, meat and pepper. Pour remainder of batter on top. Bake at 350° for 45 to 50 minutes.
In baking dish (8 x 13) place steamed broccoli, ham and rice. In small bowl combine soup, milk, breadcrumbs, egg, 1 cup of the cheese, salt and pepper. Mix to combine. Pour into dish and mix. Use reserved 1/2 cup cheese to top. Place in oven 30 minutes at 350°.
Mix flour and pecans together. Melt margarine and pour into flour mixture. Stir until thoroughly mixed, then press into the bottom of a 9 x 13-inch pan. Bake at 350° until brown (approximately 10 minutes). Cool. Blend cream cheese, confectioners sugar and 1 1/2 cups Cool Whip to form second layer. After first layer has cooled, spread second layer on top. Mix instant chocolate pudding and 4 1/2 cups milk together to make third layer. (DO NOT FOLLOW DIRECTIONS ON PACKAGE.) Spread third layer on second. Spread Cool Whip over third layer and sprinkle with nuts. Refrigerate until ready to serve. Yield: 15 servings.
Combine water, sugar, carrots, raisins, cinnamon and butter in a large saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Cool the mixture. When cooled, beat in the eggs. Sift the flour, soda and salt. Add to mixture and fold in chopped nuts. Turn into 2 buttered 8-inch loaf pans. Bake at 350° for 45 to 50 minutes or until done.
Sift first 7 ingredients together. Add remaining ingredients. Bake in a 350° oven for 1 hour.
Boil and devein shrimp, then drain. In mixing bowl, place ketchup, picante sauce and honey; then mix. Add red and green peppers, then stir. Add shrimp and stir. Boil pasta and drain. While warm, add to mixture and stir completely. When cool, spread over bed of lettuce and serve with chips of your choice.
Preheat the oven to 350°. Grease a 13 x 9-inch pan. In a small saucepan, over low heat, melt the margarine and chocolate. Stir occasionally. Pour the margarine mixture into a large bowl. Add the sugar, flour, vanilla, salt and the eggs. With a mixer at low speed, beat the ingredients until blended. Pour into the prepared pan and bake about 35 minutes. Cool on a wire rack.
Heat milk and chocolate in saucepan until chocolate is melted. Stir occasionally. Combine sugar, salt, cornstarch, flour and cocoa in saucepan. Gradually stir in hot milk mixture. Cook over medium heat, stirring constantly until mixture thickens and reaches a boil. Boil one minute. Remove from heat. Stir in one cup of hot mixture into egg yolks. Return all egg yolks to saucepan and cook until it simmers and begins to thicken. Remove from heat and add butter and vanilla. Pour into baked crust. Top with Italian meringue.
Cook butter and sugar to brittle stage when tried in cold water. Pour onto greased cookie sheet. When cool, spread with melted chocolate and sprinkle with nuts. When hard, break in pieces and store in airtight container.
Mix all ingredients; put spoonfuls of dough on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all ingredients. Add bacon strips on top. Bake at 350° for 1 hour.
Combine first 3 ingredients in a large bowl. Make a well in center of mixture. Combine eggs and milk. Add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans. Bake at 400° for 20 minutes or until golden brown. Makes 1 dozen. My oven only takes 17 minutes.
Boil honey, lemon juice, cardamon seed, cinnamon sticks, allspice and cloves together; let simmer for 10 minutes. Strain juice and throw spices out. Cool. When cool, add cranberry juice, apple juice, apricot juice and ginger ale. Serve chilled.
Mix liquid smoke in water. Add other ingredients and mix well with hands. Divide into 4 rolls. Wrap in plastic and refrigerate for 24 hours. Remove plastic and place on rack. Bake at 300° for 1 hour and 15 minutes.
In a large bowl combine the first 8 ingredients. In a small bowl mix together mayonnaise and lemon juice. Add to potato mixture. Add salt and pepper to taste. Cover and chill at least 1 hour before serving. Serves 8 to 10.
Boboli Italian bread shells, which are available in two rizer at most supermarkets, makes an easily prepared local, reduced fat, quick pizza meal or exciting hors d'oeuvre with the proper choice of toppings and can be served hot from the oven or at room temperature. The following are some suggested toppings. Your imagination can run wild with other variations using shrimp, crab, lobster, clams or diced scallops. Remember to go easy with the oils and cheeses using only fat reduced products; a little goes a long way when balanced with other combinations of vegetables such as broccoli, zucchini, onions, bell peppers, artichoke hearts, etc.
Brown meat with onion and bell pepper. Drain fat and add soups and water. Stir and add rice and all remaining items. Mix well. Bake in 350° oven, covered, for 1 hour. Serves 8 to 10.
Clean the artichokes, removing the tough outer leaves and trimming the stalks. As each one is prepared, immerse it in a bowl of cold water mixed with the lemon juice to prevent darkening. Drain the artichokes and dry them well. Rap them on a work surface, so that the leaves open slightly; pull the leaves back. Season the inside of the artichokes with salt and pepper. Heat the oil in a deep skillet to 300°. Plunge the artichokes upside-down into the oil and fry for about 10 minutes or until crisp and golden, turning them often and pressing them against the bottom of the pan to open the leaves. Drain artichokes on paper towels and serve.
Boil all ingredients together until it makes a firm ball when dropped into cold water. Pour mixture over popcorn and form into balls.
Cream butter and sugar; add eggs, one at a time. Sift dry ingredients and add alternately with milk to butter mixture. Fold in blueberries. Sprinkle muffins with a little bit of sugar before baking at 350° to 375° for 20 to 25 minutes.
Brown meat and onion; drain and stir in sauce. Set aside. Unroll dough into 4 rectangles on ungreased sheet. Overlap edges. Spread mixture lengthwise in a 4-inch strip down center of dough to within 1-inch of edge. Top meat with cheese. Fold shorter sides over filling. Bring long sides of dough over filling. Pinch to seal. Bake at 375° for 20 to 25 minutes.
Chop corn and add salt and enough water to cover. Boil for 10 minutes and remove from fire. Strain corn from the liquid in which it was cooked (there should be about 1 cup of liquid). Add liquid to the scaled cream and pour onto bean egg yolks. To the mixture, add corn, butter and lastly egg whites. Turn into a buttered pudding dish and set in a pan of water (hot). Bake in slow oven at 300° for 30 minutes.
Remove all bones and mix with cracker crumbs, onions and eggs. Shape into croquettes and fry. Serve with White Sauce.
Cook and drain hamburger. Mix well the hamburger, macaroni, drained corn, tomatoes and tomato sauce. Put in baking dish. Layer top with cheese. Bake at 350° until cheese is melted.
Mix all ingredients with a spoon. Bake at 400° for about 45 minutes.
Cream butter and sugar. Beat in eggs. Add flour with baking soda, salt and vanilla. Stir in sour cream last. Bake in greased tube or Bundt pan for 1 hour at 350°.
Drain peas. Add chopped eggs and cheese. Toss with mayonnaise and chopped onion. Chill for several hours.
Cream butter and sugar. Add eggs one at a time. Add flour and vanilla. Blend well. Fold in nuts and cherries. (Roll cherries in flour first to avoid sinking.) Pour into a greased and floured tube pan. Bake at 350° for 20 minutes, then lower to 325° and bake one hour.
Mix everything together except chili powder. Cook, stirring constantly, until thick. Cover and simmer for 2 hours. Add chili powder and cook a few minutes longer. Can be frozen.
Combine graham cracker crumbs and melted butter; pat into a 13 x 9-inch Pyrex dish. Cream together cream cheese, powdered sugar and vanilla until smooth. Spread mixture on top of graham cracker crust. Layer bananas, pineapple (the acid from the pineapple keep the bananas from turning brown) and Cool Whip. Top with pecans and cherries. Refrigerate until served. Cherries can be added right before serving.
Sift together once the flour, cinnamon, nutmeg, salt, sugar and soda. Add remaining ingredients. Beat at medium speed with mixer for 2 minutes. Grease and flour 3 coffee cans. Fill each 1/2 full. Place cans on cookie sheet. Bake at 350° for 1 hour.
Brown meat and add next six ingredients. Cook until potatoes are done and water gone. Add sour cream and pour all into 9 x 13-inch casserole dish. Top with cheese and heat in oven to melt cheese.
Layer in casserole, place cut up chicken on top. Bake at 350° for 1 hour with foil, 1/2 hour without foil.
Bake in greased casserole dish at 350° for 30 to 40 minutes.
Combine all ingredients, except muffins. Spoon onto muffin halves. Broil until cheese melts. Cut muffins into quarters and serve hot. Makes 64 bite-size pupus.
Mix sugar and cornstarch. Add water. Cook in microwave (in microwave container) until thick, about 4 to 5 minutes. Add butter flavoring. Fill any 8-inch baked pie crust or graham cracker crust with slices of bananas; toss the bananas in Fruit Fresh. Cover top with whipped cream or topping. Chill.
In a large pan, cut hot peppers. Soak for 3 days, covered in equal part vinegar and water, with some salt. On third day, drain and add remaining ingredients. Mix in pan. Fill in jars. Add oil to the jars. Refrigerate.
Mix all together. Use to marinate any beef, pork, chicken or seafood. If you intend to serve the marinade as a sauce, set some of it aside so that it never comes into contact with any uncooked meat or bring any that does come into contact with meat to a full boil to kill any bacteria that might be present. Marinate meat 2 to 3 hours or longer.
In large mixing bowl, add yeast, shortening and sugar to milk; stir well. Add egg, salt and flour and mix well. Let rise 15 minutes. Work down with a spoon and let rise another 15 minutes. Shape into dough rolls and place in a greased pan or muffin tins. Let rise 15 minutes. Bake in 400° oven for 15 minutes or until done.
Combine shortening, sugar and unbeaten egg whites and set aside. Combine flour, salt and baking soda and set aside. Mix all ingredients, alternating. Can add egg yolks, if desired. Pour into greased cookie sheet and bake at 350° for 20 minutes.
Combine first seven ingredients. Arrange bacon across top of mixture. Bake, uncovered, at 325° for 1 1/2 to 2 hours.
Remove and discard arugula stems and cut leaves crosswise into 1/2-inch pieces. Transfer to bowl. Cut tomato into 1/2-inch dice; add to arugula. Add onion to bowl. Whisk remaining ingredients. Add seasoning. Toss salad with dressing. Transfer veal chops to warm dinner plate and top with arugula salad (approximately 1 cup).
Cream together margarine, white sugar, brown sugar and vanilla. Add eggs and beat well. Add flour, soda, salt and cinnamon and mix well. By hand, add oatmeal and mix well. Chill, then form into rolls and freeze before slicing.
Pierce sausages with fork. In skillet over medium heat, bring sausages and 1/4 cup water to boil. Cover; simmer 5 minutes. Uncover; continue cooking, turning sausages frequently 20 minutes or until brown. Remove sausages to plate. To drippings in skillet, saute peppers 5 minutes. Return sausages to skillet with wine. Bring to boil. Cover; simmer 8 to 10 minutes until peppers are tender. Salt and pepper to taste. Serve on hard rolls.
Put pecans in colander and pour a kettle of boiling water over them, then let them stay under the faucet and be under very hot water for a minute or two. Drain. Place a Turkish towel on counter with paper towels on top. Put pecans on this. Dry pecans. Roast in 250° oven for an hour, stirring every 15 minutes. Spread butter into them and sprinkle lightly with salt.
Heat oven to 350°. Grease and flour baking pan (13 x 9 x 2-inch), 2 (9-inch) round or 3 (8-inch) round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat for 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake an oblong pan for 45 to 50 minutes; bake layers for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Enjoy.
Melt butter in 9 x 13-inch pan. Place crumbs over butter and bake for 5 to 7 minutes in 350° oven. Place other ingredients in order given over top. Do not mix. Bake for another 25 to 30 minutes.
Preheat oven to 425°. Mix the egg whites, milk, nutmeg, cinnamon and vanilla in blender. Add orange, rind and cereal; mix well. Grind apples, bananas and carrots in blender. Mix with cereal mixture. Add nuts. Bake for 30 minutes.
Cream beans, cream cheese, sour cream, taco mix and hot sauce. Spread in 13 x 9-inch pan. Bake at 350° for 20 minutes. Remove and sprinkle cheeses and bake for additional 5 minutes or until cheese melts. Serve warm with tortilla chips.
In 9 x 13-inch pan, combine ingredients in layers. First layer is crushed pineapple. Pour cherry pie filling over pineapple. Sprinkle dry cake mix over pie filling and pecans on top of cake mix. Place margarine patties over top of pecans. Bake in oven for 1 hour at 350°.
Combine first 5 ingredients and mix. Pour into lightly greased casserole. Combine biscuit mix and milk; pour over chicken mixture. Cook at 350° for 45 to 60 minutes or until brown.
Spread crescent rolls in buttered 9 x 12-inch cake pan. Seal perforations. Sprinkle with sausage and cheese. Beat eggs, milk, salt and pepper together and pour over the top. Bake at 425° for 15 minutes or until done. Let sit for 5 to 10 minutes before cutting.
Prepare cake according to instructions on box. Cook in 9-inch pans. Cook and cool. Cut each layer in half with string technique. Layer in this order: 1 layer of cake, 1 layer preserves, 1 layer whipped cream, 1 layer of cake, 1 layer chocolate icing, 1 layer cake, 1 layer preserves, 1 layer whipped cream and 1 layer cake. Cover whole cake with chocolate icing.
Heat caramels in 1/3 of evaporated milk. Grease and flour a 9 x 13-inch pan. Mix cake mix in butter and 1/2 cup of evaporated milk and nuts. Put 1/2 ingredients in pan and bake 5 minutes. Take chocolate chips and pour over; add caramel. Spread rest of ingredients. Bake at 350° for 15 to 20 minutes.
Rinse fillets in water and dry with paper towel. Place in 2-quart or 10-inch microwave dish. Brush with skim milk. Combine dry ingredients and pat mixture on fish. Cover with wax paper. Microwave for 3 minutes on High (100%). Rearrange fillets and top each with a slice of lime. Cover again. Microwave for 1 1/2 to 3 minutes on High or until fish flakes with a fork.
Preheat oven to 350°. Saute onion in olive oil until clear. Add zucchini, tomatoes, salt and pepper. Pour into baking dish. Bake 5 minutes (do not let zucchini get soggy). Sprinkle with Parmesan cheese. Serve hot.
Mix thoroughly by hand. Shape into ball. Decorate with crushed almonds. Serve chilled.
Cook bacon until crisp; crumble into pieces. Cook onion in 2 tablespoons of bacon fat. Combine all ingredients; pour into shell. Bake at 375° for 25 to 30 minutes, or until knife inserted comes out clean. Let stand 10 minutes before cutting.
Spread cream cheese evenly on the bottom of an 8 or 9-inch pie plate. Place green onion and salsa over cream cheese. Top with chili and cheese. Bake at 350° for about 20 minutes until cheese melts and bubbles. Serve with nacho chips.
Soak apricots overnight in juice. Bring to a boil and simmer in juice until soft or just tender. Whiz all ingredients in blender. Serve on toast, waffles, etc. Store in refrigerator.
Place first 6 ingredients in blender. Add seasonings to taste. Simmer over low heat until thick. (The summer squash aids as thickener and extender.) Can be frozen or put in jars, sealed and processed in hot water bath for 30 minutes.
Dissolve Jell-O in hot water. Add strawberries. When strawberries are thawed, add pineapple and bananas. Put 1/2 mixture into large cake pan. Let set, then spread sour cream over and put remaining Jell-O mixture on top. Let set. Makes 10 to 12 servings.
Mix last 4 ingredients and spread on buns. Layer ham and one slice of swiss cheese. Wrap individually in foil and keep in freezer until needed. Bake in oven at 350° for 20 minutes. Great to fix ahead of time and used for a quick meal!
Trim fat from the steak. Combine contents of envelope of gravy mix, hot water, onion and Worcestershire sauce. Pour over steak in a shallow baking pan. Cover tightly (use foil if pan has no cover) and bake in 400° oven about 1 hour or until tender. Add green beans; cover and cook 15 minutes longer. Serve.
Peel and dice potatoes. Cook with chopped onion until tender. Remove from heat. Add butter, salt, pepper, cream of celery soup and soup can of sweet milk. Return to heat and cook 10 minutes longer. Serve.
Combine corn, margarine and eggs. Add cornbread mix. Bake at 350° for 45 minutes. Let stand 5 minutes prior to serving. Serves 4 or 5.
In blender, puree strawberries. In large punch bowl, combine strawberry puree, fruit juices and pina colada mix. Mix well. Refrigerate until ready to serve.
Prepare jello as directed on package. Let jell for 2 or 3 hours, then add strawberries. Layer cake, jello mixture, bananas, instant pudding (prepared as on box) and Cool Whip. Finish with Cool Whip and top with nuts. Use punch bowl. Makes enough to feed 15 to 20. You may cut recipe in half.
Preheat oven to 350 degrees. Prepare roast by placing slits in fat and inserting a peeled garlic clove into each slit. Sprinkle dried parsley and salt and pepper on fat side of the roast. Place in a roasting pan fat side up with about 1/2 inch of water. Roast uncovered until medium rare.