HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add pepper and onion to sausage as it finishes browning. Cook until vegetables are limp and onion is clear. Grease a bundt pan. Cut one can of biscuits into quarters and line the bottom of the pan. Spread 1/2 of the cheese and 1/2 of the sausage mixture over the biscuits. Cut the second can of biscuits into quarters and repeat the layers using the remaining sausage mixture and cheese. Bake at 375° for 30-35 minutes or until golden brown.
Mix ingredients together and spread equally on 3 flour tortillas. Roll up tortillas individually. Wrap in plastic wrap and refrigerate for 3 hours or more. Cut into pinwheels shortly before serving. Makes 3 dozen.
Plunge tomatoes in boiling water for 30 seconds to loosen skins, then immerse in cold water. Slip skins off; core and coarsely chop tomatoes.
Cook and pour over layers while boiling. Place in refrigerator for 4 hours. Mix and serve.
Combine soup, water and soup mix together. Place in crock-pot. Add roast and cook overnight on low heat.
Sift dry ingredients together. Add milk and eggs. Mix. Place 2 tablespoons oil in frypan. When hot, add batter by spoonfuls. Turn when batter has bubbles on top and is dry around edges.
Boil sugar and corn syrup together for one minute. Stir in peanut butter, margarine and vanilla. Pour over cornflakes and mix well. Drop on wax paper-covered cookie sheets. Let sit until firm.
Mix spinach, Ricotta, Mozzarella and Parmesan cheeses, egg, nutmeg and pepper; set aside. Cook shells as directed, omitting salt. Drain. Preheat oven to 350°. Fill each shell with about 1 tablespoon of spinach mixture. In bottom of 9-inch square baking dish, spoon 1/2 cup of sauce. Place shells in single layer over sauce. Pour remaining sauce over shells. Bake 20 to 30 minutes until heated through and bubbly. Makes 4 servings.
Combine all ingredients well. Put into greased pan and bake in a 350° oven for 1 hour.
Mix flour and sugar. Add melted butter, Coke and cocoa; stir well. Add buttermilk, eggs, soda and vanilla. Fold in marshmallows. Bake in a 9 x 13-inch pan for 30 to 35 minutes. Remove from oven and ice cake while still hot.
Position rack in lowest third of oven and preheat to 375°. Place potatoes in roasting pan. Add oil and red pepper and toss to coat. Season with salt and pepper. Bake until tender on inside and crusty on outside, turning once, about 1 hour. Sprinkle with Parmesan and basil.
Cream butter and sugar; add egg, milk and bananas. Set aside. Combine flour, baking powder, salt and baking soda. Add flour mixture to banana mixture. Add pecans. Pour mixture into greased bread pan. Bake at 350° for 40 minutes.
Combine cabbage, celery, onions, carrot and green pepper. Add 2 cups sugar and blend well. Bring remaining ingredients to a boil and pour over cabbage mixture immediately and allow to cool. Cover and store in refrigerator. Slaw will stay fresh and crisp for 9 days.
Saute meat until brown. Drain fat off. Add onions and cook until transparent. Add garlic, chili powder, dry mustard, brown sugar, lemon juice and tomato sauce. Cook and stir until well blended.
Mix well and stuff in casings. Makes 4 small rings. Cook in large pot, covered with water, for 45 minutes.
Lay aluminum foil on pan. Place beef, sliced potato, onion, bell pepper, salt and pepper. Bake in oven for 1 hour at 375°. Serve with rice.
Preheat oven to 400°. Blend all ingredients, stirring well. Pour into pie shell. Bake in center of oven for 45 to 50 minutes.
Brown ground beef and mix with taco seasoning. Set aside to cool. Mix together mayonnaise and whipped cream cheese. Spread on bottom of glass pie dish. Layer salsa, then ground beef and package of sharp cheese. Top with onion, tomato and green pepper. Sprinkle on top.
Put this in a microwavable dish. Nuke for 30 seconds. Stir until bits are melted.
Cook a pan of cornbread your normal way. Crumble up and add these ingredients. Mix all together and pour into greased pan. Bake 30 to 40 minutes.
Brown meat; add beans and simmer 15 minutes. Drain. Cool. Add cheese, meat, beans and onion to lettuce. Toss. Before serving, add chips and tomatoes. Toss. Add dressing. Toss.
Combine cake mix, 1 egg and margarine; mix well. Press into 9 x 13-inch Pyrex pan. With mixer, mix remaining eggs, cream cheese, vanilla and almond extract with powdered sugar until smooth and creamy. Spread on top of cake mix. Bake at 350° for 25 to 35 minutes. Cool and cut into squares.
Combine 1 1/2 cups flour and yeast. Heat milk, margarine, sugar and salt until warm. Add flour mixture and potatoes. Beat with mixer 30 seconds on low, then 3 minutes on high. Stir in remaining flour with spoon. Cover and chill 2 hours or overnight. Stir down; roll to 1/2-inch thickness. Cut with doughnut cutter. Fry in hot oil until brown. Dip in Donut Glaze.
Preheat oven to 350°. In 3 quart casserole dish, melt margarine in oven. Combine other ingredients (except fruit) in mixing bowl and pour over margarine. Do not stir! Pour hot fruit over mixture. Do not stir! Cook 35 to 40 minutes.
Melt butter; mix with crushed wafers and pat evenly in 10-inch pan. Mix lemon juice and milk, stirring until thickened. Cut bananas over wafers; spread sauce over bananas. Add drained pineapple over bananas. Add can of coconut on top of pineapple; cover with Cool Whip. Add cherries for garnish; sprinkle with nuts.
Mix the above ingredients together and then add to the cooked ground beef. Heat through and Enjoy!
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch baking dish. Cut crust from bread slices and cut each slice into five fingers. Place bread fingers over the fruit.
Slice cucumbers. Soak 12 hours in lime water; rinse. Soak 4 hours in salt water; rinse. Soak 2 hours in clear water; drain. Bring to a boil in alum water. Rinse in hot water. Make syrup using sugar, vinegar, turmeric and pickling spices the size of an egg in cheesecloth. Boil cucumber in syrup for 1/2 hour. Cool and pack in sterilized jars.
Mix cake with margarine to look like crumbled pie crust. Save 1 cup for topping. Spread rest in bottom of 9 x 12-inch greased pan. Pour pie filling on top. Put remaining "pie crust" and pecans on top. Bake 45 minutes at 350°.
Brown beef and drain fat. Slice potatoes in thin circles and onion. Layer the beef, then potatoes and then onion. Pour the soup over layers and bake until potatoes and onions are done. Bake at 350° for about 45 minutes.
Sift the flour, sugar, cocoa, salt and the baking soda into a 9 x 13-inch pan. Add into the pan the vanilla, oil, vinegar and cold water. Mix well. Bake at 350° for 30 minutes.
Mix all ingredients except onion soup mix and chicken. Place in a greased 8 x 13 x 2-inch glass baking dish. Sprinkle 1/2 package onion soup mix over rice mixture. Place chicken on top and cover with remaining onion soup mix. Cover with foil and bake at 325° for 1 1/2 hours. Do not add salt or other liquid. Yields 4 to 6 servings.
Grease a 9 or 10-inch spring-form pan. Preheat oven to 425°.
Preheat oven to 350°. Cream until fluffy all ingredients. Pour into paper lined cupcake pans. Fill 2/3 full of batter. Bake at 350° for 15 minutes. Cool. Put pie filling or preserves on top. Chill. Makes about 22.
Open pickles and drain. Empty the sweetener on top of the pickle slices and pour the tarragon over the sweetener. Do not heat anything. Shake jar several times after you have tightened the lid firmly. Then turn the bottle upside down to help the sweetener through the pickles.
Cook noodles according to package. While noodles are cooking, beat yolks lightly with a fork and add to cream. Melt butter.
Preheat oven to 350°. Cook broccoli in small amount of boiling water and drain off excess when done. Pour milk into small saucepan; bring to boil. Cook until lukewarm. Mix eggs with salt and nutmeg. Add milk and cheese, beating constantly. Pour into grated baking dish; add broccoli. Bake for 30 to 40 minutes or until knife inserted in center comes out clean. Must be served hot. Makes 3 to 4 servings.
Mix flour, baking powder, salt and sugar. Cut in butter. Add raisins and milk. Fold in one stiffly beaten egg white. Turn onto floured board and roll about 1/2-inch thick. Beat egg yolk and add 1 teaspoon water. Brush over top. Bake at 400° for 15 to 18 minutes until golden brown.
Cook and drain spinach according to package directions. Combine with next 8 ingredients. Pour mixture into pie shell. Bake at 350° for 40 to 45 minutes. Pie is done when tester inserted in center comes out clean.
Beat buttermilk and mayonnaise until smooth. Add remaining ingredients. This keeps well in the refrigerator for several weeks.
Sort and wash beans; soak overnight in large pot. Rinse and refill covering beans. Add ham bones and salt. Let beans come to a boil. Turn to medium heat and simmer for 1 1/2 hours, stirring occasionally. Add hot water if needed and water boils down. Beans will make own thickness.
Brown meat with bacon, onions, cheese, pepper, spaghetti seasoning and garlic salt. Drain fat from meat and add 1 package spaghetti sauce mix and 1 can tomato paste. Add water to desired thickness.
Grease bottom only of loaf pans. Mix shortening and sugar in a large bowl. Add eggs, pumpkin and water. Blend in flour, soda, baking powder, cinnamon and cloves. Stir in nuts and raisins.
Use deep casserole dish. Shred lettuce. Grate the cheese and have the beans chilled and drained. Dice tomatoes. Layer these ingredients. Pour Catalina dressing over these ingredients. Add the chilled beans over the ingredients. Chill 30 minutes. Add crushed Fritos before serving. Serves 12 to 14.
Boil all ingredients together for 5 minutes. Add 4 quarts orange juice and butter. Enjoy.
Boil first 3 ingredients for 5 minutes in rolling boil. Remove from heat. Then add Hershey candy bar, chocolate chips and Marshmallow Creme. Mix all together until smooth. Put in large 10 x 15-inch pan, that has been buttered.
Combine nuts, sugar, salt and syrup in a 4-cup glass measuring cup. Stir well. Cook on Full power for 3 minutes and 30 seconds. Stir; cook another 3 minutes and 30 seconds on Full power. Stir. Add butter and vanilla and cook another 30 seconds to 1 minute on Full power. Remove and add soda; stir. Immediately pour into greased cookie sheet, allow to cool and break into pieces for serving.
In large bowl, mix margarine or butter, sugar, eggs and almond extract. Beat until light and fluffy. Combine flour, baking powder and salt. Mix in flour mixture until smooth. Chill 1 hour. Roll on floured board to 1/8-inch thick. Cut with floured cutters. Bake on greased sheet in preheated 375° oven for 8 to 10 minutes, or until pale brown. Remove to wire racks to cool and ice.
In a large bowl, dissolve yeast in warm water. Heat milk to lukewarm, combine with sugar, oil, egg, salt and yeast mixture. Stir in flour gradually. Knead by stirring smooth. Let rise in bowl until double in bulk, punch down, roll out and shape in desired size, let rise and bake 15 minutes at 400°.
Mix pudding as directed; set aside. In a 12 x 6-inch glass dish, put vanilla wafers in bottom and add pudding. Cut and slice bananas and place them all over pudding. Put Cool Whip on top. Crush about 6 vanilla wafers and sprinkle them on top.
Fry fillets in oil until tender and flaky. Remove to serving platter and keep hot.
Mix all ingredients and pour into lightly greased loaf pan. Bake 1 hour at 300°.
Combine sugar, flour and salt in top of double boiler. Add milk and egg yolks, mixing well. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from fire, but allow to remain over hot water. Caramelize sugar by placing 1/3 cup sugar in iron skillet over medium flame and stirring constantly until melted and straw colored. Add at once to thickened mixture. Add butter and vanilla. Garnish pie with a ring of whipped cream and sprinkle cream with coconut.
Rub shortening in flour; add sugar and egg yolks. Mix until a smooth dough. Roll out thick. Cut and bake in a hot oven until brown at 425° for 15 minutes. In some ovens bake at 400° for 8 to 10 minutes to prevent burning.
Dissolve bouillon in hot water. Fry bacon. Use bacon grease and add onion, butter and flour. Stir milk into bouillon mix, then slowly add bacon, onion, butter and flour mixture. Add chopped up bacon, clams and broccoli and cauliflower mixture. Simmer and cook for 1/2 hour.
Use skillet. Turn heat on high. Season steaks with garlic powder, salt and pepper. Brown on each side. Cook to desired type (rare, medium, well done, etc.). Chop onion and put it in skillet with mushrooms. Simmer for about 30 minutes (15 minutes on each side).
Marinate chicken for 1 hour in refrigerator with 1 cup of lemon juice. Drain and pat dry. In large skillet, heat butter or vegetable oil over medium heat. Add chicken breasts and cook 6 to 8 minutes on each side or until done. Remove breasts; keep warm. In skillet, add 1/4 cup of lemon juice, 1 drop of lemon oil (or 2 to taste) and mint leaves. Warm juices slowly. Serve chicken breasts with lemon juice dressing and grated lemon peel to garnish. Serves six.
Prepare 2 loaf pans by lining with foil. Cream the butter. Add sugar gradually; beat until creamy. Add almond flavor. Sift dry ingredients. Prepare fruit and nuts by cutting in small pieces and coating with flour. Now, beat eggs; add to first part. Add dry ingredients. Alternate with fruit and nuts and juices, beating after each addition. Pour into prepared pans. Bake for 2 1/2 to 3 hours in a 275° oven.
Preheat oven to 425°. In colander, alternate layers of grated zucchini and salt. Leave for 30 minutes, then squeeze out moisture with hands. Combine the yeast with 1/4 cup of lukewarm water. Stir and leave for 15 minutes to dissolve the yeast. Place zucchini, yeast and flour in a bowl. Stir together and add just enough of the remaining water to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl; cover with a plastic bag. Leave to rise in a warm place until doubled in volume, about 1 1/2 hours. Grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder. Place on the baking sheet. Cover and leave to rise in a warm place and let double in volume, about 45 minutes. Brush with oil and bake until golden, 45 minutes. Cool on rack.
Do not separate rolls. Slice top from rolls in one piece. Place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops. Combine margarine, poppy seed, mustard, Worcestershire and onion flakes in measuring cup. Mix well. Drizzle over rolls. Refrigerate until margarine is firm or overnight. Sprinkle with sesame seed. Bake, covered with foil, at 350° for 20 minutes. Cut into desired-size pieces. Serve hot or cold.
Cook first 3 ingredients 20 minutes, then stir in Jell-O. Put in jars and let set 2 to 3 days in refrigerator.
Mix bread mixes together and cook as directed. Let cool. Crumble. Mix all ingredients in a large bowl. Add salt and pepper, if desired.
Grate potatoes. Add other ingredients. Stir well. Cook by spoonful in heavy frying pan in hot cooking oil. Serves 6.
Brown hamburger in skillet. Drain. Add flour. Stir well. Add the soup and simmer about 10 minutes. Serve over buns. This is similar to Sloppy Joes, it is all my children's favorite.
Beat eggs until light. Add sugar gradually, beating until mixture thickens. Add remaining ingredients; mix thoroughly. Freeze in ice cream freezer. Makes 1 gallon.
Mix all ingredients together. Mixture will be stiff. Store in a lidded jar in the refrigerator. Coat pans with this mixture. Do not use flour after coating. This is used instead of greasing and flouring pans. Mixture will keep quite sometime.
Spray a 1 qt. cassorole dish, mix above ingredients together, and bake at 350° for 45 minutes to 1 hour.
In a large serving bowl, combine lettuce, tomato, pepper and olives. Mix taco sauce with hamburg. Just before serving, mix hamburg mixture, chips and cheese with lettuce mixture. Toss with French Catalina dressing.
Cover beans with cold water; bring to a boil and cook 15 to 20 minutes. Drain. In large roasting pan, place layers of beans and bacon-sugar-onion mixture. Add catsup and cold water almost to cover. Bake for 4 hours at 325°. Stir after 1 hour and add salt to taste. Do not stir again. Serves 25.
Bring to a boil and add cucumbers, pepper and onions. Cook for 10 minutes. Pour in jars and seal.
Combine the first 4 ingredients. Cool. Combine the yeast and lukewarm water and dissolve. Add flour until dough can be handled. Put in refrigerator. In the morning work into muffin pans (3 walnut shaped balls in each cup). Let rise until double. Bake at 350° for 20 minutes.
Mix and cook 50 minutes. Pack and seal hot. Process in boiling water bath 10 minutes.
Melt margarine in long baking dish. Pour half into bowl with mixture of other ingredients. Stir and pour into baking dish. Bake at 350° for 35 to 40 minutes or until brown and solid.
Coat chicken pieces with seasoned flour. In a 12-inch skillet, brown chicken in oil. Remove; drain on paper towels. Add onion and green and red pepper to skillet; cook until soft. Drain excess fat. Add remaining ingredients. Return chicken to skillet. Cover and simmer for 45 minutes. Makes 6 servings.
In a large bowl, sift flour, sugar, baking powder, salt and spices. Make well in center of mix. Put oil, egg yolks and water in well and beat with a spoon until smooth.
Preheat oven to 375°. In 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings. Bake, uncovered, for 10 minutes. Top with broccoli, 1/2 can onions and Parmesan cheese. Place fillets diagonally down center of dish; sprinkle lightly with paprika. Bake uncovered for 20 to 25 minutes (until fish flakes) and rice is done. Top with Cheddar cheese and remaining onions. Cook additional 3 to 5 minutes.
Mix all ingredients together with your hands. Divide into four rolls. Put on wax paper, then wrap round rolls, shaping as you roll them up. Refrigerate 24 hours. Take out of refrigerator; take off wax paper. Bake in broiler pan for one hour at 350°.
Wash broccoli; cut off florets. Peel stems and slice on a slant into 1/4 or 1/2-inch slices. Mix cornstarch, 1/2 cup of water or chicken broth and soy sauce in small bowl. Heat wok or frying pan on high. Add 3 tablespoons of oil, 1/4 teaspoon of salt, garlic, sugar, broccoli and mushrooms. Stir quickly 2 to 3 minutes. Add water mixture; lower heat and cook, covered, for 5 to 6 minutes. Uncover and add oyster sauce. Stir and serve.
In a 3-quart saucepan, bring 4 cups water and black-eyed peas or navy beans to boiling. Boil, uncovered, for 10 minutes. Drain and rinse. In a 4-quart slow cooker, combine broth, the water, ham, carrots, celery, onion, sage, thyme and red pepper. Stir in drained peas or beans. Cover; cook on low heat setting for 11 to 12 hours or on high heat setting for 4 1/2 to 5 1/2 hours.
Spread refried beans into bottom of large plate. Slice avocado and remove pit. Scoop out avocado, add mayonnaise and lemon juice to avocado. This will make guacamole. Spread sour cream over guacamole. Spread cheese over sour cream. Garnish with tomatoes and onions. Eat with nacho chips.
Separate the eggs and beat the egg whites until stiff. Mix egg yolks, milk, lime juice and food coloring. Fold in beaten egg whites and pour into crust. Bake for 10 minutes in 250° oven. Cool and top with whipped cream or Cool Whip. Serves 6 to 8.
Melt butter in a large baking pan. Mix remaining ingredients together and pour into baking dish. Bake at 375° until golden brown (45 minutes).
Preheat oven to 350°. Cut frozen dough into 1/4-inch thick slices. Cover bottom of 9 x 13-inch baking pan with 1/2 of the dough to form crust. Bake 10 minutes. Beat cream cheese, egg, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust. Top with remaining dough. Bake 35 minutes or until golden brown. Cool. Refrigerate. Makes 18.
Bring 6 quarts of water to a boil. Add all ingredients except shrimp. Bring back to a boil. Add shrimp. Boil 10 minutes or until shrimp turn pink. Remove shrimp from pot and put in container. Pour juice from pot over shrimp to cover. Refrigerate in juice until cold. Before serving, remove shrimp from juice and place on serving platter. Serve with cocktail sauce.
Place rack in middle of oven and preheat to 300°. Spray 9-inch spring-form pan with cooking spray. Line bottom with parchment or waxed paper ring and place in pan. Spray bottom of pan. Process graham crackers and sprinkle in bottom of pan. Place cottage cheese in strainer and gently push water out. Put cottage cheese into processor for 2 minutes until real creamy. Add cream cheese, sugar, flour, sour cream and egg whites to processor for 30 seconds. Add vanilla and lemon zest. Pour into spring-form pan; bake for 70 to 80 minutes or until top is set but center is a tiny bit wobbly when side of pan is tapped. Turn off oven but leave cake in for 30 more minutes. Put cake on cooling rack and run a knife around the edge. Cool for 3 hours. Refrigerate 3 hours covered. Cover top with cherry pie filling.
Add frozen peas and salt to boiling water; boil 2 minutes. Add rice; cover and remove from heat. Let stand 5 minutes. Stir in mayonnaise, pickles, onions and pepper. Mix lightly with fork and chill. Before serving, add ham and cheese. Mix lightly. Serve on crisp greens; garnish with tomatoes, olives and carrot strips.
Cover potatoes with water in a pan and bring to a boil over high heat. Reduce heat. Simmer about 20 minutes until tender. Cool.
Combine potatoes, milk, salt, pepper and butter. Beat until fluffy. Stir in cheese and egg yolks. Fold in egg whites.
Mix all ingredients together. Bake at 350° for 10 minutes. Roll into balls.
Brown beef and onions, stirring until meat crumbles. In a saucepan, stir and heat soup, milk and chiles. Cut tortillas into 1 inch squares. In a baking dish, layer tortillas, cooked meat, soup mixture and grated cheese; repeat layers, topping with grated cheese. Bake at 325° for 20-30 minutes.
Cook broccoli according to package directions, omitting salt; drain thoroughly. Place broccoli cuts in 10 x 6 x 1 1/2-inch baking dish. Stir together soup and grated cheese. Add milk, mayonnaise and beaten egg to soup mix. Pour over broccoli in baking dish. Combine bread crumbs and melted butter. Sprinkle over soup mixture. Bake in moderate (350°) oven for 45 minutes, until crumbs are lightly brown. Serves 6.
Mix cream cheese, Cool Whip and powdered sugar. Mix until well blended. Spoon in diced strawberries. Pour mixture into the 2 graham cracker pie crusts.
About 1 1/2 hours before serving, prepare stuffing. Melt butter over medium heat, add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat.
Coat tube pan with Pam. About 8 hours before serving (night before), put frozen rolls in tube pan. Melt butter and pour over rolls. Combine sugar and cinnamon. Sprinkle over rolls. Spread pecans and then pudding over rolls. Spray Pam on waxed paper or Saran Wrap and place loosely over tube pan. Leave at room temperature.
Put all in a heavy saucepan (except the pecans and vanilla). Stir over low heat until chocolate melts. Boil 7 to 10 minutes. Add pecans and vanilla. Pour while warm over dishes of vanilla ice cream.
Cream butter and gradually add sugar until light and fluffy. Add well beaten eggs. Sift flour before measuring. Add to it the spices and salt. Dissolve soda in buttermilk and add it and the flour mixture alternately to the sugar, butter and egg mixture. Beat after each addition. Lightly dredge the fruit and nuts with extra flour. Stir into mixture. Add jam and pour into 2 (9-inch) greased and floured cake pans. Bake at 325° for 40 minutes.
Chop all fruit and nuts in food grinder, using coarse blade. Shape mixture in 1 inch balls and roll in sugar. Let dry on waxed paper overnight. Store in tightly covered container. Makes 72 balls; 50 calories each.
Have beef, chicken and pork precooked, deboned and pulled apart. Save all water. Put potatoes, onions and meat water in large black pot. Cook until done. Add corn and lima beans; continue to cook. Add all meats. Cook some more. Add tomatoes last and continue to cook until very thick. You must stir constantly or it will burn. Add salt, pepper and paprika to taste.