HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Stir in flour. Gradually add milk, stirring until thick. Stir in 1/3 cup Parmesan and garlic. Remove from heat. In a 2-quart casserole dish, combine all ingredients. Mix well. Sprinkle 2 tablespoons Parmesan over top. Bake at 375° for 15 minutes.
Preheat oven to 425 degrees. Grease a baking sheet. Divide dough into 8 portions. Heat a large skillet over medium heat; add sausage and cook until brown and crumbly. Drain fat, stir in onion, garlic, basil, oregano and tomato sauce. Simmer for 10 minutes. Roll each piece of dough into a 5-inch circle. Spoon sausage mixture onto each circle; sprinkle with cheese. Moisten edges of dough with water. Fold dough over to enclose filling. Press to seal using tines of fork. Place on baking sheet. Beat egg with milk and brush over calzones. Bake for about 15 minutes or until golden brown. Serve immediately. Makes 8 servings.
Soften the cream cheese and blend with milk. Mix in other ingredients, except nuts. Put into an 8-inch glass pie plate. Spread nuts on top. Bake at 350° for 15 minutes. Serve hot with crackers.
Combine all ingredients, stirring by hand. Pour into well-greased 8-inch square pan or round cake pan. Bake at 400° for 40 minutes until well browned. Allow to stand 10 minutes before cutting into squares or slices. Serves 6.
Blend together beef, eggs, 1 tablespoon cornstarch, onion, pepper, nutmeg, salt and garlic. Form into 1 inch balls. Heat oil in skillet and brown meatballs on all sides. In a large saucepan, add remaining cornstarch to pineapple juice and soy sauce, vinegar, water and brown sugar. Cook until thickened, stirring constantly. Add meatballs, fruit and green pepper and cook 5 minutes or until fruit is well heated. Serve sprinkled with chopped or slivered almonds.
Sift together all dry ingredients. Add remaining. Stir until well blended. Stir in nuts. Bake in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 55 minutes or until tests done.
Combine all ingredients, except broccoli, and refrigerate two to three hours. Before serving, add broccoli. Delicious!
Dip tortillas in hot fat to soften; blot excess fat from tortillas with paper towels. Arrange 6 tortillas in a 13 x 2-inch baking dish.
Sprinkle apples with 1 tablespoon lemon juice. Combine first 6 ingredients. Combine remaining lemon juice and next 3 ingredients. Fold the whipped cream mixture into the chicken mixture.
Combine tomatoes, toasted bread cubes, onion, salt, sugar and basil. Place in 1 1/2-quart greased casserole dish, top with margarine. Bake at 375° for 25 to 30 minutes.
Mix all ingredients, then roll into a ball and roll into chopped chives. Wrap in cellophane and refrigerate overnight.
Mix all ingredients together. Pinch a small portion of mixture and roll into a ball. Place on an ungreased cookie sheet and press with a fork. Bake at 375° for 10 minutes.
Preheat oven to 425°. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, sugar, baking powder and salt. Mix well. In a small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir until dry ingredients are just moistened. Carefully fold in raspberries. Fill cups 3/4 full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes. Remove from pan. Yields 12 muffins.
Blend ham and cheese. Put into large bowl. Add mustard, poppy seed, onion, Worcestershire sauce and margarine. Mix well. Split open rolls and put mixture in (about 1/2 tablespoon). Cover with foil and place biscuits in oven on warm until biscuits are warm. Serve while hot.
Mix sugar and flour together. Add vinegar, water and mustard. Bring to a boil and cool. Mix all ingredients together and allow to sit several hours before serving.
Put sliced onions in Pyrex dish. Place meat on onion. Salt and pepper to taste. Combine all other ingredients in saucepan and bring to boil. Simmer 5 minutes. Pour over meat. Cover. Place in oven and cook at 350° for 1 1/2 to 2 hours.
Boil sugar, water and salt until mixture forms a hard ball in cold water. Place Marshmallow Creme in bowl. Stir in hot mixture. Continue stirring until slightly stiff. Fold in nuts and vanilla. Drop by spoonfuls on waxed paper.
In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-quart casserole dish. Combine all remaining ingredients. Pour over rice mixture. Cover and bake at 325° for 50 minutes. Yields 8 servings.
Mix well and put rhubarb in last. Pour into pie crust and cover with top crust. Bake at 375° for 35 to 45 minutes.
Mix all ingredients except margarine and paprika. Place in individual crab shells. Dot each one with margarine and sprinkle with paprika. Put in the broiler until margarine is melted and they are golden brown. If you do not have crab shells you can use aluminum ones that you get from any seafood department or put in a shallow baking dish.
Other fruit can also be added (pineapple, peaches, kiwi or blueberries).
Heat oil in large pan. Fry onions till golden brown. Mix garlic, ginger, almonds, chili powder, turmeric and coriander with a little water and grind into a paste. Reduce heat and add the spice paste and whole dried chilies. Fry gently for a few minutes. Add the tomatoes, bay leaves, coconut mixture, sultanas and salt. Allow to simmer for about 15 minutes, adding more water if necessary. Check the seasonings and adjust if needed, then add egg halves, yolk side up. Cover the eggs with the sauce and simmer for about 5 minutes. Serve hot garnished with rice, banana slices, toasted coconut and chutney. This sauce is also very good with cooked cubed chicken.
Brown bacon in large pan, remove and set aside. Drain all but 2 tablespoons drippings. Saute rice in drippings briefly. Add remaining ingredients; stir until well combined. Bring to boil and turn down to low. Cover and simmer 20 to 25 minutes until liquid is absorbed and rice is tender. Stir in cooked bacon and serve. Serves 6 to 8.
Boil the first 3 ingredients 5 minutes. Put spices in cheesecloth bag and boil with sugar and water, then let stand 1 hour. Serve steaming hot in mugs.
Mix first 8 ingredients together and pour into unbaked pie shell. Bake at 350° for 40 minutes. Cool. Serve plain or with Cool Whip topping.
Cook sausage and drain off grease. Mix all ingredients (except bread) and spread on bread slices. Place slices in hot oven until cheese is melted.
Cream sugar and lard. Beat in eggs; add blackberries. Sift flour, soda, spices and salt together. Then add to first mixture. Beat 3 minutes. Bake in 2 large or 3 small layer pans for 30 minutes at 350°. Frost with Caramel Icing.
Combine all ingredients and drop by spoonfuls into deep, hot fat. Cook until they float. Remove and drain.
Sprinkle marshmallows over bottom of a glass baking dish, set aside. Combine applesauce, strawberries and dry Jell-O. Set aside. Combine dry ingredients, blend in shortening, milk, eggs and vanilla. Pour batter over marshmallows, then spoon fruit mixture over batter. Bake at 325° for 45 minutes or until cake is done. Serve with whipped cream.
Mix all ingredients together, except tomato juice, garlic and Italian seasonings; mixture should be moist, never runny. Form into little balls. Place on greased cookie sheet and bake at 350° for 30 minutes.
Saute carrots, cut in thick diagonal slices, in margarine for a few minutes. Sprinkle carrots with sugar and cook, stirring for a few minutes. Add vodka and water. When the carrots are almost tender, add grapes. Cover pan and continue to cook until carrots are tender. Season with salt and pepper to taste.
Boil water, raisins, sugar and salt 15 minutes. Melt butter and stir into flour. Cook slowly, stirring, until it boils. Add flavoring. Yields 1 2/3 cups.
Use salt, pepper and garlic salt as desired. Place all in a crock-pot on low heat. Cook 8 to 9 hours. Prepare rice and spoon ingredients over hot rice for great meat with beans, salad and rolls.
Mix all ingredients and bake in a 9 x 13-inch casserole for 30 minutes at 350°. Freezes well.
Combine sugar, chocolate, corn syrup, milk and salt in a saucepan. Cook on low heat until sugar dissolves. Cook on medium heat until mixture reaches soft ball stage. Remove from heat. Add butter and vanilla. Cool until mixture is lukewarm. Beat with a wooden spoon until it loses its gloss. Pour onto buttered pan. Let it set until firm.
Mix Bisquick and sugar. Add egg and sour cream. Mix well and add blueberries. Mix 1 teaspoon grated lemon rind and 1 tablespoon sugar and put on top of muffins. Bake at 425° approximately 20 to 25 minutes.
Preheat oven to 400°. Grease muffin tins. Cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift the dry ingredients. Add alternately with the milk. Fold in nuts and raisins. Fill muffin tins 2/3 full. Bake 25 minutes.
Saute chicken livers in butter 5 minutes or until brown. Remove livers and drain on paper towels, reserving drippings in skillet. Saute mushrooms and onions in drippings until onion is golden. Add salt, tomatoes, wine, parsley and Worcestershire sauce; bring to a boil. Reduce heat and cook 5 minutes, stirring often. Add livers, simmer 5 additional minutes. Serve over rice. Yields 4 servings.
Shake thoroughly in a glass jar or partially empty catsup bottle. Excellent for diabetics when using artificial sweetener. Yield: 1 1/2 cups.
Put Vegeburger in oil in large skillet. Add next 6 ingredients and 1/2 cup water. Bring to boil and simmer 10 minutes. Add to 1 to 2 cups water to cover burger; bring to boil and add noodles. Stir; cover and simmer 15 to 20 minutes or until noodles are very tender. Add more water if necessary. Makes 4 to 6 servings.
Beat eggs; add remaining ingredients. Pour into buttered or sprayed casserole and sit in pan of boiling water. Sprinkle with paprika. Bake in a 375° oven for 1 hour, uncovered.
Mix garlic salt and pepper with potato chips. Dip chicken in melted butter and roll in chips. Place skin side up, sides not touching, in greased baking dish. Sprinkle with any remaining crumbs. Bake at 375° for 1 hour or until done. Do not turn.
Lightly brown meat; add onion and cook until tender. Add seasonings, beans and soup. Pour in casserole dish. Cook 5 medium potatoes until done. Prepare as for mashed potatoes. Add egg, milk and seasoning. Drop in mounds over meat. If desired, sprinkle 1/2 cup shredded cheese over top. Bake at 325° for 20 minutes.
Saute onions and celery. Mix Cheez Whiz, mushroom soup, milk and broccoli. Mix together; add rice. Bake 30 minutes in a 400° oven in a 7 x 11-inch pan. May add diced ham or chicken before baking.
Mix sugar and butter; add beaten egg and yeast. Add self-rising flour. Drop by spoonfuls in greased muffin tins to 3/4 full. Bake at 350° for 20 minutes. Will keep in airtight container for one week.
Mix first 6 ingredients together. Spread on a serving plate. Pour shrimp sauce on top and spread over mixture. Garnish center with parsley; surround with crackers.
Mix together sugar, vinegar, salt and celery seed; pour over vegetables after they have been placed in a glass 1 gallon jar. Refrigerate overnight. Can be served next day. Refrigerate leftovers.
Shell and split shrimp, leaving tail intact. Marinate for 15 minutes in mixture of sake, 1/2 teaspoon salt and ginger. Pat marinated shrimp dry with paper towel. Make paste (surumi) by chopping fish fillet together with sake, green onion, 1/2 teaspoon salt, sugar, pepper, sesame oil, cornstarch and water chestnuts, using a food processor. Cut nori sheets into 3 1/2 x 2 1/2-inch, depending on size of shrimp. Place shrimp in middle of nori; top with 1 tablespoon of above paste. Fold over; seal nori with paste made of flour and water. Coat with cornstarch, dip in beaten egg, then in panko or bread crumbs. Set aside. Deep fry turning once.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, beating until well blended. Fold topping into mixture after it's thawed. Ladle into pie crust. Sprinkle with nuts. Freeze until firm.
Beat eggs; gradually beat in sugar, then oil. Alternate dry ingredients with zucchini. Bake at 350° for 55 minutes. Makes 2 large loaves. Grease loaf pans before filling with batter.
In 2-quart casserole, mix first 5 ingredients (don't worry if not fully blended). Put butter and peanut butter on top. Microwave on High for 2 minutes. Stir vigorously. Pour into buttered 8-inch square casserole. Pat down and cool in refrigerator. Cut into squares.
You will also need 4 or 5 small paper cups and 4 or 5 popsicle sticks.
In a double boiler, combine sugar, egg yolks and flour. Add milk gradually. When this mixture gets hot, put in marshmallows, vanilla and 1/2 can of coconut. Pour into baked pie shells.
Combine all ingredients in large bowl. Beat well with rotary beater until smooth. Pour into pastry shell. Bake at 450° for 10 minutes; reduce heat to 350° and bake for approximately 30 minutes longer or until filling is just set in center. Cool. Decorate with cheese leaves before serving.
Mix first 8 ingredients well. Pour into greased 17 x 11-inch jelly roll pan (if you use 15 x 10-inch, you get a thicker cake). Bake at 350° for 20 minutes. As soon as removed from oven, spread peanut butter on top of hot cake evenly. Refrigerate 1/2 hour. Melt Hershey bars and spread over cooled cake. Refrigerate until set. Cut into small bars and serve.
Mix dry pudding mix with fruit cocktail and juice. Fold in Cool Whip and pecans. Chill.
With a fork, mix graham crackers with melted butter. Press in bottom of 9 x 13-inch pan and chill.
Mix together first 6 ingredients. Set aside. Cream together second five ingredients. Add to other mixture, then add remaining ingredients. Bake 50 -60 minutes or until done in 325 degree oven.
Mix cream cheese and mayo in bowl until smooth. Add next 3 ingredients. Shape into ball. Chill until firm. Serve with crackers.
Cream sugar and shortening or butter. Add egg yolks and beat thoroughly. Add milk, soda, baking powder and bananas. Add flour, egg whites (not beaten) and vanilla. Place in 3 well-greased and floured 9-inch cake pans. Bake at 350° for about 25 minutes. Cool in pans for 10 minutes. Remove and ice with butter icing, spreading generously between layers as well as the outside.
Sift and measure flour. Sift again with salt and baking soda. Cream margarine and sugar. Add eggs, one at a time, beating after each egg. Add flavoring. Add dry ingredients, alternating with sour cream.
Cook macaroni in salt water until tender, then drain. While macaroni is still hot add 1 stick margarine and let cool.
Dissolve crystals in 2-quarts boiling water. Let set for 24 hours. Mix orange juice, pineapple juice, sugar and 2-quarts water together and mix well. Combine both mixtures and mix thoroughly. Divide into three containers and freeze.
Mix sugar, margarine and peanut butter together and roll into small (1-inch) balls. (May need to chill if weather or kitchen is warm.) Melt chocolate and wax in top of double boiler or over water in small pan. Make a dipper (like an egg dipper, base at right angle to the handle) and dip into chocolate. Place on waxed paper and chill to set. You may use a fork or toothpick instead of dipper. Recipe takes time, but is very simple and much loved.
In medium pan, melt butter. Stir in lemon juice, sugar and salt; stir until sugar is dissolved. Pour 1/2 hot mixture into eggs, stirring. Return all to saucepan; cook, stirring constantly, until thickened. Chill.
Mix and boil first 4 ingredients 4 or 5 minutes and then add other 4 ingredients. Stir well and drop on wax paper with spoon.
Melt caramels with 1/3 cup evaporated milk in double boiler. Mix cake mix with butter and the rest of the evaporated milk. Spread half of dough into a greased 9 x 13-inch pan. Bake for 10 minutes at 350°. After the 10 minutes, put chocolate chips over baked dough and follow with caramel mixture. Next, spread the rest of dough on top and bake 15 to 18 minutes at 350°. Refrigerate for 1 hour and cut into bars.
Heat the cream cheese until smooth. Stir in the remaining ingredients. Spoon into small ovenproof dish. Bake at 350° for 30 minutes or until bubbling. Makes 1 cup.
Mix sugar, butter, eggs and vanilla. Stir in flour, salt, soda and nuts. Shape dough into rolls 1 1/2-inches in diameter. Wrap and chill at least 4 hours. Slice cookies 1/4-inch wide and place 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes. Immediately remove from baking sheet and cool.
Combine meat, tomato sauce, bread crumbs, onion, bell pepper, chiles, egg and taco seasoning mix in a large bowl, mixing well. Press half of the mixture into a 9 x 5 x 3-inch glass pan. Top with cheese. Press remaining mixture on top of cheese. Cover with heavy-duty plastic wrap and vent to allow steam to escape. Microwave on High for 15 minutes. Invert on serving plate and top with sour cream. Serve with corn chips.
Brown the ground beef with taco seasoning as directed. Strain and let cool. In a 9 x 12-inch pan, layer sour cream. Top with ground beef, then refried beans (optional), then top with lettuce, tomatoes, olives (optional) and cheese. Refrigerate until ready to serve. Serve with chips.
Cook tomatoes until tender. Put through blender, then through colander to get juice. Add garlic powder, onions, peppers, oil, sugar, salt, oregano, basil and tomato paste. Bring to a boil. Boil for 45 minutes. Pour in hot, sterilized jars. Pressure for 5 minutes at 5 pound pressure in cooker.
Slice carrot into 1/16-inch thick rounds. Cut daikon into 1 1/2-inch thick rounds. Place it between a pair of chopsticks, slice it into 1/10-inch thick, just slice down to the chopsticks. Then turn it around and cut it in the same way across the slits. Sprinkle salt on carrot and daikon; stir up well by hand. Wait 10 to 15 minutes, until they are tender, then marinate in sugar, water, pepper and rice vinegar mixture overnight or more. Remove daikon, open like a flower and place a carrot slice in each one.
Beat egg whites until stiff; gradually add sugar, vanilla and baking powder and beat until thick. Fold in nuts and crackers. Pour into greased pie pan. Bake 30 minutes at 350°. Cool and spread top with Cool Whip. Leave in refrigerator for 12 to 24 hours before serving.
Heat oil in cooker. Saute leeks for 2 minutes. Add carrots, potatoes, celery, stock and tarragon. Cook on stove top for 25 to 30 minutes, until vegetables are soft. (Bring to a boil, then simmer, covered). Or, if using pressure cooker, maintain pressure at high for 5 minutes. Reduce pressure with quick release method. Puree soup in batches in blender or food processor. Add tablespoon of Miso into final batch. Return to cooker to reheat. Garnish with 1/4 cup chopped watercress and croutons before serving.
Combine the first 6 ingredients in order and let stand 15 minutes. Then add the flour, soda, raisins or nuts.
Roll each biscuit into 8-inch lengths. Dip in melted butter and dip or roll into mixture of cinnamon, sugar and chopped nuts. Shape in coil on greased baking sheet. Bake in 450° oven for 8 to 10 minutes.
Put popcorn in a roasting pan. Combine brown sugar, corn syrup and margarine in a 1 1/2-quart saucepan. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low and cook, without stirring, for 5 more minutes. Remove from heat. Add vanilla and baking soda. Stir until mixed. Pour mixture over popcorn and gently stir to coat. Bake in a 325° oven for 15 minutes; stir. Bake another 5 minutes. Transfer popcorn to large piece of foil to cool. Break into clusters. Store tightly covered.
Peel and slice enough peaches to have 1-inch deep on the bottom of a greased 8-inch square pan. Stir together flour, sugar, salt and cinnamon. Cut butter into dry ingredients until mixture is crumbly. Sprinkle on top of peaches. Bake at 350° for 25 to 30 minutes.
Preheat oven to 425°. Butter a deep, 2-quart casserole. Layer potato slices in the bottom of the casserole. Season with salt, pepper, sage and nutmeg. Continue layering and seasoning - first ham, then onion, finally apples. Pour broth over all. Roll out pastry on floured board until 1/4-inch thick. Fit pastry over pie, sealing and fluting it to the edge of the casserole. Cut a decorative hole in the center with a small cookie cutter so steam can escape. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 40 to 45 minutes until pastry is crisp and golden and potatoes are tender.
Boil water; in bowl dissolve jello. Add cranberry sauce and mix well. Add applesauce and mix. Put in refrigerator for 1 hour. This is good and fast when you need something to take out.
Melt butter in 13 x 9-inch pan. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top with remaining ingredients. Bake for 25 to 30 minutes in 350° oven. Cool before cutting.
Mix together. Bake in 3 pans that have been greased and floured at 350° for 25 to 30 minutes.
Mix together and bake in a 9 x 13-inch pan for 30 minutes at 350°.
Preheat oven to 450°. Dissolve yeast in warm water; add sugar and salt. Blend in flour. Knead until smooth. Cut into 10 to 12 pieces, roll into ropes and twist into desired shapes. Place on a lightly greased cookie sheet. Brush with beaten egg and sprinkle with coarse salt. Bake at 450° for 12 to 15 minutes.
In a medium saucepan, melt margarine. Slowly stir in flour and milk. Stir until thickened. Add mayonnaise, lemon juice, curry powder and soup to saucepan. Mix well. Add pieces of chicken, stirring again.
Preheat oven to 400°. Grease an 11 x 7-inch baking dish. In small bowl, combine sour cream, bread crumbs, mayonnaise, lemon juice, Tabasco and onion. Pat fish steaks dry with paper towels. Place in baking dish. Bake 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until fish flakes when tested with a fork.
In an 8-inch skillet sprayed with vegetable oil spray, cook egg product, covered, over very low heat just until set. Cool and dice.
Prepare Rice-A-Roni as directed on box. Cool. Once rice is cool, mix all ingredients together.
Preheat oven to 325°. Wrap each chicken breast half with 3 slices of dried beef. Spread 1 can cream of mushroom soup on bottom of casserole dish. Arrange chicken with dried beef in dish. Add extra mushrooms and 2 slices American cheese over chicken if desired. Spread second can of soup over top and cover. Bake for approximately 1 hour 15 minutes.
Bring water and all ingredients, except shrimp, to a rolling boil and boil for 8 to 10 minutes. Remove onion and add shrimp. Boil for 5 minutes and turn off heat. Let soak in pot for 10 to 25 minutes to reach the desired level of spice. Ice can be added for spicier cold shrimp.
Boil meat and run through a grinder with suet. Add remaining ingredients and mix well. Add meat stocks if more moisture is needed.
Brown chops in fat. Add sauerkraut and brown sugar. Cover with foil and bake in a 350° oven for 1 hour.
Boil and debone fryer. Saute onions, bell pepper and celery in oleo. Add sausage and fry. Add all other ingredients. Place in heavy pot with lid. Bring to boil; turn to low heat and simmer for 1 hour.
Brown onions and bacon and drain. Mix together and bake 30 minutes at 350°.
Brown beef in small amount of oil. Saute onion and garlic until soft, but not brown; add to beef. Simmer for several minutes. Season with salt, chili powder and cumin.
Dice up cauliflower and broccoli and put in bowl. Add dressing and Bac*Os, then mix. Put in the refrigerator until it is chilled.
Mix oleo, flour and nuts together. Bake 30 minutes at 350°. Beat powdered sugar and cream cheese. Add Cool Whip. Spread over cooled crust. Now, put on filling and chill before serving.
Peel eggplants. Cut in 1/2-inch strips. Mix egg, milk, black pepper, salt and 1 cup flour; beat well. Dip eggplants in batter. Put 4 cups flour in a shallow pan and roll eggplants. Fry in deep fat at 350° until brown.
Dissolve gelatin in boiling water. Stir in lemonade. Add cold water and cranberry juice. Place in large bowl with ice cubes or in molded ring. Pour in ginger ale just before serving. Add balls of sherbet if desired.