HumbleIntelligence/food-ner-1-Million huggingface dataset:
Count out and put in a plastic sack 10 pieces of each of the cereals listed. Shake the bags to mix them up. Serves 24 to 30 children.
Put all beans, onion and bacon together. Add brown sugar and catsup. Bake at 350° for 45 minutes uncovered.
Peel and chop onion. Beat the egg. In a large bowl, combine onion, egg, beef, crumbs, 1 1/2 cans tomato sauce, water, mustard, brown sugar, vinegar and Worcestershire sauce. Pour on enough sauce to cover the loaf. Bake at 350° for 1 1/2 hours, basting occasionally with remaining sauce. Serves 6.
Clean mushrooms; remove stems, leaving caps whole. Slice stems. Combine mushrooms and flour in a plastic bag; shake to coat. Saute mushrooms in butter about 10 minutes. Add cheese and sour cream, stirring until cheese melts and mixture is blended. Do not boil.
Preheat oven to 350°. Melt butter in a 9 x 13-inch Pyrex dish. Crush 30 Oreo cookies. Put in cooking dish and pour butter over. Bake for 2 minutes at 350°.
Soften yeast in warm water. Combine sugar, oil, salt and scalded milk in a large bowl. Add cold water. Let cool to lukewarm water. Stir in eggs and softened yeast. Add flour gradually to form a stiff dough. Knead on floured surface until smooth and satiny (5 to 7 minutes). Place in a greased bowl, cover and let rise in a warm place until doubled in size (1 1/2 to 2 hours). Punch down; let rise 30 minutes. Divide into 3 parts and form into loaves or rolls. Place in a greased baking dish and cover. Let rise 45 minutes for rolls; 1 1/4 hours for loaves. Bake at 375° for 35 to 45 minutes for loaves; 15 to 20 minutes for rolls.
Place in a 9 x 9-inch baking dish. Cover and bake at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes. May take longer to get hamburger done.
Mix all ingredients. Pour into greased 8 x 8-inch pan. Bake 25 minutes at 450°.
Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugar and salt and stir until sugar is dissolved and mixture boils. Continue cooking without stirring until a small amount of mixture forms a very soft ball when dropped in cold water. Remove from heat and add butter, vanilla, peanut butter and marshmallow cream. Cool for a few minutes, then beat it; as it begins to thicken, pour at once into greased pan. Cool and cut into squares.
Heat oven to 425° and melt butter in a 9 x 11-inch baking pan. Mix flour, 1 cup sugar, baking powder and spices. Gradually add milk. Pour batter into pan of melted butter. Pour fruit and juice on top of butter and distribute evenly. Top with the remaining 1/2 cup sugar. Return pan to oven and bake about 35 to 40 minutes, until batter is brown. May use canned apples, peaches, berries or cherries. Frozen fruits are also excellent. Pop it in the oven and let it cook while the family eats the main course.
In a 1 1/2-quart microwave casserole, arrange zucchini slices. In a separate bowl, combine cheese, basil and salt. Sprinkle over zucchini. Drizzle oleo over zucchini. Cook on High, covered, 5 to 7 minutes, until crisp-tender. Turn dish once during cooking.
Saute onion and garlic in frying pan with oil. Add the other vegetables. Dice and add fri-chick or chicken to pan. Cook just a few minutes. Roll about 2 tablepsoons of the mixture in egg roll skin and fry until brown.
Melt butter in baking pan. Mix sugar, flour and milk. Pour over melted butter. Pour fruit on top. Do not stir. Bake at 375° for 25 minutes.
Boil mustard, sugar, catsup, vinegar and water. Put chipped ham into mixture and simmer until heated. Serve in buns.
Drain pineapple, reserving 2 tablespoons juice. Combine juice, marmalade, mustard and cloves. Thread ham, cheese and pineapple on skewers. Cheese must be between 2 pieces of ham to prevent rapid melting. Place kabobs 4 to 5 inches from hot coals on grill. Baste with sauce and grill 3 to 4 minutes or until cheese is partially melted.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 50 to 55 minutes.
Saute onion and celery in butter. Pour broth over stuffing. Combine soup and milk. Toss chicken, onion, celery and stuffing. Mix together with soup, milk and salt. Toss in buttered casserole. Top with buttered crumbs. Can add a 4 ounce can of mushrooms or peas. Bake at 350° for 30 to 45 minutes.
Dissolve gelatin in hot water. Add orange juice and refrigerate until consistency of egg whites. Beat until frothy. Fold in whipped cream and lemon rind. Pour into lightly oiled and chilled mold. Chill. When firm, unmold. Serve with fresh raspberries and Raspberry Sauce.
Saute chicken in butter and oil until lightly browned. Remove to casserole dish. In remaining butter, saute all greens. Add mushrooms with juice and saute. Remove from pan and set aside to cool. After this has cooled, add sour cream. Then cover chicken with mixture. Cover and bake at 300° until chicken is tender, approximately 45 minutes to 1 hour.
Cut meat in pieces approximately 4 x 4-inches or less. Place in a heavy pot with cover. Cover with water and cook at a slow boil until color is gone from meat (several hours). Add onion, celery, green peppers, mushrooms and carrots and continue cooking until meat is tender, then add tomatoes and approximately 2 tablespoons flour or cornstarch, dissolved in hot water or juice of meat. Let simmer for a few minutes or until liquid thickens.
Combine all ingredients, except the last 3, and mix well. Pack half into 9 x 5 x 2-inch loaf pan. Arrange sausages in two rows on top. Pack on remaining mixture on top of first layer, being sure to seal edges all around. Cover with bacon slices.
Mix the first 4 ingredients on low speed. Pat down in greased jelly roll pan. Bake 20 minutes in a 350° oven. Mix the rest of the ingredients real good. Fold in pecans. Pour over hot crust. Bake 25 to 30 minutes or until set at 350°.
On platter or tray, place asparagus; top with bamboo shoots. Sprinkle with Italian dressing. Top with onion rings. Refrigerate until ready to serve.
Melt butter and sugar; add vinegar. Mix remaining ingredients and put in shell. Bake at 300° for 1 hour.
Add salt to eggs and beat until thick and lemon colored. Add sugar, butter and rum and continue to beat. Fold in flour and knead until dough blisters. Cut in halves; roll very thin and cut into strips about 4-inches long. Slit each piece in center and pull one end through the slit. Fry in hot fat until lightly browned. Drain on absorbent paper and sprinkle with powdered sugar.
Preheat oven to warm, lowest setting. Heat each tortilla in a skillet until soft. Place on a cookie sheet. Top with meat cheese and vegetables. Any combination. Place in the warm oven. Scramble the eggs. Place on top of the tortilla fillings. Roll them up. Serve warm.
Brown meat with chopped onion. Put garlic powder, salt and pepper on this while browning. Add sauces to mixture. Cook noodles. In a large pan put a layer of sauce on bottom. Then layer with noodles and cheese; add 1/2 sauce and then repeat. Bake at 350° for 30 to 45 minutes.
Melt butter with soup. Add sour cream. Mix into potatoes. Add 1 cup cheese, onions, salt and pepper. Bake in a 9 x 13-inch pan (greased with butter) at 350° for 45 minutes. Sprinkle remaining cheese and corn flakes on top. Bake 15 minutes more.
Mix together meat with salt, pepper and baking powder. Add onion, eggs and tomato juice (1/2 cup milk may be used instead). Sprinkle Worcestershire sauce into mixture. Add bread crumbs (or mashed potatoes may be substituted for bread). Knead well until well mixed. Shape into loaf and bake at 350° for 1 hour.
Cook sugars and cream until it forms a soft ball when dropped in cold water. Remove from heat; add butter and vanilla. Do not stir until cool. Then beat until creamy and spread on cake quickly.
In a large bowl, combine apples, sugar and cinnamon. Sprinkle 1/4 cup of the yellow cake mix on the apples. Toss mixture until evenly coated. Grease a 9 x 13-inch pan and spoon in apple mixture. Cover with foil and bake 30 minutes at 350°.
Strain persimmons through a sieve to remove skin and seeds. Mix together with mixer. Grease 11 x 13-inch pan with the margarine and dot rest of margarine on top of mixture. Bake at 350° until done, 30 to 45 minutes.
Heat oven to 350°. Grease and flour loaf pans. Stir all ingredients in bowl with fork until moist. Beat 1 minute. Fill loaf pans half full. Makes 2 large or 3 small loaves. Bake 55 to 65 minutes. Cool 5 minutes. Remove from pan.
Combine first 8 ingredients. Cook mixture 3 minutes. Cool. Sift flour and baking powder. Add to cooked mixture. Mix baking soda with water. Add to mixture which will be thick. Beat well. Bake 20 minutes to 1/2 hour in a 350° oven on a 9 x 13-inch cookie tray (greased). Cut into squares when cool.
Beat eggs slightly and add rest of ingredients. Pour into unbaked pie crust. Bake in preheated oven at 300° for 1 hour.
After browning beef with onion, combine with all other ingredients. You may put in crock-pot and cook on low for 2 to 3 hours or cook in oven at 350° for 1 hour, stirring halfway. It tastes better cooked in crock-pot.
Soften cream cheese. Peel, seed and mince cucumber. Mix cheese and cucumber with onion, salt and pepper. Spread on bread. Can be cut into halves or quarters. Will keep a number of days in refrigerator. Yields enough filling for 1 1/2 pound loaf of bread.
Fry bacon until brown. Add cabbage mixed with onion. Cover tightly and stew until done. Cook noodles and drain. Stir into cabbage mixture. Serve hot. One tablespoon caraway seed may be added, if desired.
Put the meat in a heavy 11-inch skillet. Slice potatoes, carrots and onion in layers on top of it. Cover with soup. Cover and cook over medium heat about 10 minutes. Reduce heat to low and cook 30 more minutes. Put cheese on top and let melt just before serving. Enjoy!
Combine beans, celery, tomato and onion; toss. Combine picante sauce, dressing and mustard to one's taste; mix well. Pour over vegetables. Toss lightly. Cover and marinate overnight.
Thaw pastry sheets so they are pliable but not completely thawed. Spray foil with cooking oil to prevent pastry from sticking. Place one sheet on foiled cookie sheet. Put as much chili and cheese on sheet as you desire. Cover with second pastry sheet. Seal edges. You may need to wet edges to seal them. Bake at 400 for 25 minutes. Then bake at 350 for another 20 minutes.
Crumble sausage and fry until brown; drain and rinse with hot water. Peel and cube potatoes; boil until tender. Drain and return to pan. Mix potatoes, sausage, soup, mushrooms, onions, milk and 1 cup of the Cheddar cheese. Mix until cheese is melted and potatoes are well coated, taking care not to mash potatoes too much. Place in baking dish. Bake at 350° for 1/2 hour. Sprinkle remaining 1/2 cup of cheese over top. Place back in oven until cheese is melted. Garnish with chopped scallions and serve.
Place deboned chicken in baking dish. Put butter and broth on stove to melt. Beat in eggs and crumbled toast. Pour this mixture over chicken and bake in oven until brown at 350° to 375°.
Sift together flour, baking powder and salt. Add sugar, shortening to sweet potatoes while hot. Combine to flour mixture. Knead for 1 minute. Roll out to 3/4 inch thick. Cut and bake at 425° for 12 to 15 minutes.
Cover stewing beef with water and simmer 4 hours. Pour off excess water (excellent soup stock). Add the remaining ingredients. Mix good. Serve on split buttered bun.
Combine sugar, water and cream of tartar; mix well. Boil until mixture spins a fine thread. Remove from heat and pour over stiffly beaten egg whites. Add vanilla and beat until mixture stands in peaks. Drop from teaspoon onto waxed paper.
Cut steak into serving pieces. Mix flour, salt and pepper and dredge meat in seasoned flour. Pound meat on both sides. Combine bread crumbs, Parmesan cheese and basil. Dip meat into egg and water mixture, then dredge in crumb mixture, coating evenly. Brown in oil; drain on paper towels and place in 13 x 9 x 2-inch baking dish. Combine tomato sauce, garlic, sugar and oregano. Pour over meat. Cover tightly with foil and bake at 350° for 1 hour and 10 minutes or until tender. Remove foil and top each piece of meat with Mozzarella cheese. Bake additional 3 to 5 minutes until cheese melts.
Crush vanilla wafers with rolling pin. Mix with rest of ingredients. Roll out in small balls, then roll ball in confectioners (4x or 10x) sugar. Refrigerate overnight. Take out. Reroll in sugar and serve. Can be frozen. Let thaw, then reroll in sugar.
Mix all ingredients thoroughly. Place into 4 patties. Set oven to broil or 550°. Cook patties for 3 to 4 minutes on each side for rare; 6 to 7 minutes for medium. Serves 4.
Combine mustard and vinegar and let set overnight. Make sure the pan is non-reactive. Add remaining ingredients and cook in double boiler until mixture thickens, stirring often. Keep refrigerated.
Brown meat, onion, salt and pepper. Add tomatoes, oregano and green pepper. Layer noodles, meat mixture and cheese. Bake at 300° to 325° for 45 to 55 minutes.
Mix together sour cream, cake mix, pudding mix, eggs and oil. Beat well after each egg. Pour 1/2 of the batter into a greased and floured angel food cake pan. Combine nuts, sugar and cinnamon. Sprinkle half of this mixture over batter in pan. Pour remaining batter on top of cinnamon mixture. Sprinkle remaining cinnamon mixture on top. Bake at 350° for 45 to 55 minutes.
In a large baking dish with cover, place spinach on bottom of baking dish. Next place rinsed and dried fillet (fish) on top. Add sliced tomatoes and onions. On top of that, sprinkle with oregano, garlic, lemon juice and add salt and pepper to taste. Cover and bake approximately 35 to 45 minutes.
Combine all ingredients. Put meat (chicken, short ribs) into marinade and chill, covered, for 4 to 5 hours or longer. Makes marinade for 4 pounds of meat.
Mix dry ingredients. Add oil, water and eggs (one at a time). Don't overbeat. Break up 1/2 package of frozen raspberries (save other 1/2 for icing) and add to batter. Bake at 350° until golden. For best results, use 3 (8-inch) cake pans.
Melt chocolate and cool. Grease and flour Bundt pan. Sift dry ingredients. Beat eggs thick and add gradually. Add oil and chocolate and blend well. On low speed, add dry ingredients and stir in zucchini and nuts. Pour into prepared pan and bake 1 hour and 15 minutes in 350° oven. Cool for 15 minutes before removing from pan.
Butter casserole dish. Layer potatoes and onions. Top with soup and milk mixture. Salt and pepper; dot with margarine and paprika for color. Bake at 350° for about 1 hour covered, then an extra 15 minutes uncovered.
Cream the butter. Add sugar, vanilla and egg. Beat until creamy. Add dry ingredients and nuts; mix well. Drop by 1/2 teaspoon onto lightly greased cookie sheet. Place far apart; these cookies spread. Bake in preheated oven at 400° for about 5 minutes. Let cool a little before removing onto waxed paper. Makes approximately 2 dozen.
Blend butter, cheese and flour. Make 24 balls and put one each in small muffin pan and press to sides with fingers.
Preheat oven to 325°. Blend Ricotta and cream cheese together. In separate bowl, beat eggs until lemony. Add sugar and lemon juice. Add to cheese mixture and mix well. Combine flour and cornstarch. Add melted butter and vanilla. Add sour cream and mix well.
Mix first 4 ingredients. Shape into 2 dozen 1-1/2-inch balls. Brown in ungreased skillet and pour off fat. Mix remaining ingredients and pour over meat. Cover and simmer 30 minutes, stirring occasionally.
Peel and dice potatoes; cook until tender. Melt butter and onion until tender. Cook bacon. Drain potatoes. Add salt and pepper; then top with butter and bacon.
Put soy sauce in large container. Add equal amount of water. Add garlic powder, onion powder, pepper and sugar. Mix thoroughly. Season to taste. Put chicken in liquid. Marinate for at least 1 1/2 hours. Put wings under broiler for 15 minutes. Turn over and broil for 10 minutes.
First clean beans in colander; set aside. Take medium pan and fry bacon, then chop onions. Throw them in pot, then put 6 cups water. Throw ham in pot and let boil real good, then throw beans in. Boil for 25 minutes, then turn off the heat for 1 hour. Turn back on and cook until the color of the beans is given off in the juice. Always keep plenty of water in pot to keep from burning beans.
Sift together the flour, cocoa, salt, baking powder and soda. Cream the shortening and sugar together. Add beaten eggs. Alternately add the sifted ingredients and milk. Then add jam, nuts and raisins. Mix well and pour into greased, floured pans. Bake at 350° for 30 to 45 minutes or until done. Put pan of water in oven while cake is cooking. When it is cold, pour 1 jigger of bourbon over each layer. This can be stored in a tight container. It's moist, light and rich.
Combine all ingredients in bowl, mixing well. Shape into bite size balls. Place on baking sheet. Bake at 325° for 20 minutes or until golden brown. Makes 48 servings.
Brown meat, onion and garlic. Add chili powder, cumin and tomatoes; simmer until thick, 1 hour or longer. Add 1 cup cooked pinto beans for each pound meat. Serves 40 to 50 people.
Wash beef to remove brine. Place in large kettle. Cover with water and slowly bring to boil. Cook 5 minutes. Remove scum. Cover and simmer 2 1/2 hours. Skim fat. Return to rolling boil. Add whole onions, carrots, potatoes and parsnips. Reduce heat and cook gently, uncovered, for 20 minutes. Core and cut cabbage in eighths. Add cabbage and cook 20 minutes. Transfer meat to platter. Arrange vegetables around meat. Yields 8 servings.
Beat eggs until bubbles begin to form and gradually add remaining ingredients, mixing well. Pour in unbaked pie shell and bake at 375° for 25 to 30 minutes. (Pie is done when knife inserted in center comes out clean.)
Trim ends of eggplant and slice into unpeeled rounds 1/4-inch thick. Place on baking sheet or broiler pan in a single layer. Brush with oil, if desired, and broil about 5 minutes, until lightly brown. Turn and brown other side.
Combine first 7 ingredients and simmer 10 minutes. Add turkey, 3 ounces of cheese and rice. Stir until cheese melts. Place in 8 x 8-inch baking dish that has been sprayed. Sprinkle with remainder of cheese. Bake for 30 minutes at 350°. Allow to stand for 15 minutes.
Thaw spinach in microwave on High for 6 minutes, turning 1/4 turn halfway. Squeeze excess water from spinach. Mix all ingredients. Make into small balls. Bake 30 minutes at 300°. These can be easily frozen before baking. Place on cookie sheet and freeze. Bag and cook later, but thaw before baking.
Mix first 4 ingredients together. Turn filling into large, rectangular baking dish. (For easy clean-up, spray dish with Pam.) Mix flour and milk together until lumps are gone. Add melted butter and stir vigorously. Pour crust mixture over filling. Bake at 400° for 1 hour.
Mix dry yeast with warm water. Add sugar; set aside 5 to 10 minutes.
Peel and slice onions 1/4 inch thick. Separate rings and chill in a bowl of ice water 1 hour. Drain onions; dry thoroughly.
Cut Spam into 1/2 x 1/2-inch squares. Cut green pepper into equal sizes, 1/2 x 1/2-inch. Lightly fry Spam and pepper together until lightly brown and tender. Add can of chunk pineapple with syrup; simmer until juice thickens. Serve over cooked white rice. Serves 6.
In a large bowl, soak yeast in water. Mix in sugar, butter, eggs and salt. Beat in 1 cup flour, then mix in enough flour to make a stiff dough. Mix well. Place dough in greased bowl, turning to grease top and sides of dough. Cover with plastic wrap and refrigerate overnight. Shape rolls and place on greased baking sheet. Let rise until doubled. Bake in a 400° oven 12 to 15 minutes or until done. If desired, unbaked rolls may be frozen and baked later.
Take english muffins, split in half and put on 2 cookie sheets. Add the sauce, then the sausage and 2 pcs. pepperoni. Top with mozzarella cheese. Preheat oven to 300° and bake long enough to melt the cheese. Ready to eat. Makes about 24.
Melt chips and butter in heavy saucepan. Add powdered sugar and evaporated milk. Cook until thick, stirring constantly. Remove from heat. Stir in vanilla. Allow sauce to cool slightly and then pour into jars. When completely cool, screw on lids.
Clean 6 green peppers. Mix all other ingredients together. Stuff into peppers. Garnish with egg wedges or radish roses. Chill and serve.
Preheat oven to 400°; grease lightly or line cupcake pan. In a 2-cup measuring cup, measure yogurt, oil and egg; stir to combine. In a large bowl combine remaining ingredients. Add yogurt mixture to flour mixture, stirring approximately 25 strokes. Fill muffin tins to the rim. Bake for 20 minutes or until springy when gently pressed.
Melt margarine and Cheddar cheese together over low heat. It will separate. Add a little garlic salt, if desired. Mix cream cheese with melted mixture. Completely cream together. Put in refrigerator until gooey. Form a ball; roll in chopped nuts. Needs to set out 6 hours before serving.
In a bowl, mix mustard, egg and hot sauce. Marinate fillets in this mixture for 15 minutes. Season flour and cornmeal with Tony's seasoning, garlic powder and red pepper. Roll fish in flour mixture and coat well. Fry at 350° until golden brown. Drain on paper towels.
Press 1 package crescent rolls in 13 x 9-inch pan. Whip cream cheese, egg and sugar. Pour over crust. Top with other package of crescent rolls. Bake at 350° for 30 minutes. Drizzle with confectioners sugar frosting.
In saucepan, blend mustard with a little vinegar. Add remaining vinegar, water, and next 5 ingredients. Cover. Heat to boiling. Simmer 10 minutes. Pour over onions and eggs. Cover. Refrigerate overnight. Serve on relish tray.
In large mixing bowl, combine sugars, shortening and eggs; beat for 2 minutes on medium speed of electric mixer. Add pumpkin. Sift together the flour, salt, soda and spices; gradually blend into creamed mixture. Beat 2 minutes at high speed. Stir in nuts. Pour into greased and floured 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 15 minutes; remove from pan.
Mix all ingredients except onion and poppy seed, in order listed; blend in mixer until thickened. Add onion and poppy seed; stir well. Store in refrigerator. Before using, remove and let it get to room temperature.
Rinse the first 4 ingredients well. Saute them with the next 3 ingredients until extremely crystallized. Saute ground chuck, spice mix and 1 cup vegetable oil until brown; pour off grease. Next add garlic. Mix together with vegetables. Warm last 3 ingredients in a large pot to approximately 180°, stirring constantly. Add all ingredients and stir. Add 2 tablespoons flaked red pepper and stir. Turn off the heat, touch the bottom of the pot gently with a spoon. If the spoon sticks, check for possible burning. Use burn precaution method. Place the covered pot in the walk-in to cool.
Instead of using ice, freeze wedges of fresh oranges or lemon to float atop the punch.
Preheat oven to 350°. Spray a 9 x 5-inch loaf pan with Pam. Mix all ingredients in large bowl until just blended; pour mixture into pan. Recipe can be prepared up to this point one or two days ahead of time. This saves time and allows the flavor to absorb better. Before baking, mix tomato sauce and brown sugar; pour over top. If you'd like, slice the remaining bell pepper half and add to the tomato sauce. Smooth top; bake for 45 minutes to 1 hour.
Reserve 1 cup of the cake mix. Mix the remaining mix, margarine and egg together until crumbly. Pat in the bottom of a 9 x 13-inch pan to make the crust.
Mix cake mix as directed on back of box. Pinch up mandarin oranges and put in batter. Pour a little of juice in batter. Bake as directed and cool.
Melt butter and saute onions until transparent, adding garlic the last minute.	Add mustard, seasonings, flour and shrimp, stirring constantly. Add milk or broth	and cook 2 minutes, stirring constantly. Remove from heat. Stir in the chopped eggs. Spoon into individual crab shells or ramekins. Cover the top with mixture	of crumbs and Parmesan cheese. Bake in preheated oven at 350° about 30 minutes. This can also be baked in a greased casserole.