HumbleIntelligence/food-ner-1-Million huggingface dataset:
In frying pan, put oil and diced salt pork; fry slowly, turning constantly until crisp and brown. Put into a 3-quart cooking pot. Add oysters (there is some juice in the oysters), stirring constantly and gradually add water or juice. Salt and pepper to taste. Bring to a slow boil and cook about 15 minutes. Serves 6 to 8.
Combine all ingredients, except cheese and chips. Pour in casserole dish. Cover with chips or potatoes. Bake at 375° for 25 minutes.
Cook rice according to package directions, substitute seasoned salt for regular salt, if desired. Drain well. Cool to room temperature. Spoon into a large bowl. Add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews, if desired. Serve on lettuce leaves.
Mix well the brown sugar, ketchup and water in a small bowl. Lay chops in pan; salt and pepper to taste. Pour sauce over chops. Place 1 onion slice over each chop. Cover with foil; bake in a 350° oven for 1 hour. Remove foil and finish baking 1/2 hour more.
Early in day or day ahead, in large bowl mix first 7 ingredients. Fold in softened ice cream until well blended. Arrange half of gingersnap cookies in bottom of 13 x 9-inch pan. Spoon half mixture over cookies. Top with remaining cookies, then ice cream mixture. Cover with plastic wrap and freeze for 5 hours. In small bowl, whip cream until stiff peaks form. Score top of ice cream into 15 servings. Top each piece with cream and sprinkle with cinnamon. Return to freezer until ready to serve.
Cut shortening into flour. Add water and mix thoroughly. Roll on floured board to desired thickness.
Pour boiling water over cabbage leaves and let stand for 5 minutes. Drain. Mix meat, rice, salt, pepper, onion and egg. Roll a portion of meat mixture into each cabbage leaf. Fasten leaf with a toothpick. Place cabbage rolls into baking dish. Pour soup and water over and bake at 350° for 1 1/2 hours. May also be cooked in pressure cooker; place rolls in cooker on rack. Pour soup and water over rolls. Set control at 15 and cook 8 minutes. After control reaches pressure, reduce pressure normally for 5 minutes, then run pan under cold water. Serves 4.
Cook broccoli 10 to 15 minutes. Melt cheese, butter and pour milk into a double boiler. Put a layer of broccoli and a layer of cracker crumbs until all is used. Then pour the cheese sauce over it. Bake for 30 minutes at 375°
Mix all ingredients well. Heat on low in crock-pot overnight or all day! Delicious!
Cook bacon in large skillet; drain off fat and measure. Return 1/4 cup of fat to skillet. Add celery and onion. Cook 1 minute. Blend in flour. Slowly stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt and pepper.
Scald half and half and butter. Add to dry ingredients. Mix in eggs. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
Fry onions, green peppers and mushrooms in oil. Add hamburg. Drain fat. Add tomatoes, sauce and paste together in a large kettle. Mix well. Season with 4 shakes of Italian seasoning, 3 shakes oregano and salt and pepper to taste. Add crushed garlic. Cook uncovered, simmering 4 to 6 hours or longer.
Mix soup, mayonnaise, lemon juice and curry powder. Pour over broccoli and chicken. Dot with butter and sprinkle with cheese. Bake at 375° for 30 to 45 minutes.
Dissolve jello in boiling water. Add cranberry juice and chill until slightly thick. Fold in apples, celery and nuts. Pour in dish or mold.
Heat 1 cup water and 1 stick margarine to boiling. Add 1 cup flour and stir. Let cool. Add 4 eggs, one at a time, stirring with a fork. Pour into 9 x 13-inch greased pan. Bake 35 minutes at 350°. Let cool. Mix pudding and milk until thick. Then add cream cheese. Pour mixture over crust. Top with Cool Whip. Drizzle with chocolate syrup.
Mix baking mix, Sprite and sour cream. Roll out onto floured pastry sheet to 1 inch thickness. Cut with biscuit cutters and place on cookie sheet. Melt 1/4 cup butter. Brush over biscuits. Bake at 375° until brown.
In saucepan, mix dry ingredients. Add liquids. Cook 3 minutes or until mixture pulls away from side of pan. Knead slightly. Store in airtight containers. Keeps 3 months.
Mix all together and drop by teaspoon in hot oil. Drain on paper towel. Cook until brown.
Crush wafers with rolling pin. Put a layer of wafers at the bottom of a 13 x 9-inch pan. Save enough for top. Cream the butter and powdered sugar well. Add egg yolks, one at a time; beat well. Fold in beaten stiff egg whites. Place on top of crust. Place nuts on top of this mixture, then strawberries on top. Place whipped cream, beaten stiff, as next layer, then remaining wafer crumbs on top. Chill in refrigerator 1 hour before serving.
Measure the oats, wheat germ, sesame seed and coconut into the baking pan. Stir with rubber scraper to mix. In a small bowl, use the rubber scraper to stir together the peanut butter, honey, cooking oil, vanilla and salt. Pour over the oat mixture. Stir with rubber scraper until all is coated. Put pan into oven. Turn oven to 300°. Bake for 45 minutes. Remove from oven. Stir mixture with a pancake turner to break up. Let granola cool. Makes about 6 cups. Store in covered container.
Grind orange and raisins (rind and all on orange) together. Save 1/3 cup of this for icing. Cream Crisco and sugar. Add egg and mix well. Add vanilla. Add flour and soda alternately with sour milk. Add orange and raisin mix. Bake in a 350° oven about 25 minutes.
Spoon a tablespoon of whipped topping into the bottom of each tart shell. Set aside. In a mixing bowl, beat milk and peanut butter until well mixed. Add pudding mix. Beat 1 minute. Fold in remaining whipped topping. Spoon about 1/2 cup filling into each shell. Chill.
Bake sugar dough and cool as directed on pizza pan. Beat cream cheese, sugar and vanilla until spreadable (may use some milk, if needed) and spread on cookie dough. Top with strawberry glaze and fresh strawberries. Refrigerate.
Preheat oven to 325°. Cook broccoli and rice. Combine all ingredients and bake at 325° for 20 to 30 minutes.
Slice steak into 1/4-inch thick strips and place in shallow nonaluminum pan or dish. Combine seasonings. Mix soy sauce, lemon juice and oil. Add this mixture to the seasonings and mix well. Pour marinade over steak strips and allow meat to marinate in refrigerator for 4 hours. Thread marinated meat on skewers, accordian style, alternating tomatoes, pepper or mushrooms between steak. Brush with marinade and grill or place in broiler 4-inches from heat. Grill 3 minutes. Turn, marinade and grill other side.
Combine 2 1/4 cups flour, sugar, salt and undissolved yeast in mixing bowl; mix well. Add margarine and very warm water to the flour yeast mix. Beat with electric mixer at medium speed about 2 minutes, scraping bowl occasionally. Add 1 more cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Divide dough in 3 equal parts. To 1/3 of dough, add 2 tablespoons molasses and wheat flour. If necessary, add a little more flour to make a soft dough. Turn dough onto floured surface and knead until smooth and satiny, about 5 minutes. Place in greased bowl, turning over once to grease top. Cover and set aside. To the second 1/3 dough, add caraway seed, cocoa, 2 tablespoons molasses and rye bread flour. If necessary, add more flour to make a soft dough. Knead about 5 minutes on a floured surface until smooth and satiny. Place in greased bowl, turning once to grease top; set aside.
Mix flour, salt and pepper in a bag. Add chops, a few at a time, and shake to coat. Brown chops in small amount of oil. Quarter apricots; add with onions to pot. Pour juice from apricots over meat. Cover and simmer about 20 minutes. Uncover and simmer 45 minutes to 1 hour. Allow juices to thicken.
Boil all ingredients. Cut and rinse cucumbers. Put in jars and put a piece of fresh dill or dill seed and 1/4 teaspoon alum in each jar. Cover with mix to top; set aside with lids on for 6 days, then put in dark place for 8 weeks.
Cut the loaf of French bread in half lengthwise. Then generously spread the Parkay on both pieces of French bread. Next, put a layer of Miracle Whip. Finish with the shredded Monterey Jack cheese. Bake at 300° for 20 to 30 minutes. Don't let cheese get brown, but you want the bread to get crisp.
Mix the first 7 ingredients and pour into a buttered Pyrex dish. Mix next 3 ingredients together and sprinkle on top of casserole. Melt 1 stick of margarine and drizzle over top. Bake at 350° for 35 to 45 minutes.
Brown meat; add tomato sauce and 2 cans of water. Add all dry ingredients except the mesa flour. Simmer covered for 1 hour. Mix mesa flour with warm water to form a thick but flowable paste. Add to mixture and cook for 20 more minutes.
Cream shortening, sugar and peanut butter together; add eggs. Beat well. Sift flour, soda and salt; add to first mixture. Form into balls. Flatten with fork. Preheat oven to 350°. Bake 10 to 12 minutes.
Cook broccoli, covered in a small amount boiling water 10 minutes or until tender; drain. Combine cottage cheese, eggs, butter and flour in container of an electric blender; process until smooth. Set aside.
Peel and chop onion; rinse celery and carrot. Cut into thin strips. Cut ham into cubes or strips. In a large saucepan, melt butter. Add onion and saute until soft. Add celery, carrot and garlic. Saute for a few minutes until soft but not brown. Add kidney beans with liquid, ham and water; bring to a boil. Add crumbled bouillon cube. Cook soup for a couple of minutes. Add Worcestershire sauce, parsley, thyme, bay leaves and lemon juice. Bring to a boil again. Cook for about 15 minutes. Season with salt and pepper. Serve piping hot. You may season the soup with 1/2 tablespoon of molasses or 1 tablespoon of brown sugar.
Have all ingredients at room temperature. Beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately; mix well. Add flavorings. Bake in greased and floured tube pan at 300° for 2 hours.
Mix first 5 ingredients until sugar dissolves; add enough milk to fill line on 1 gallon tank. Freeze. Best recipe in the South.
Sift together flour, baking powder, soda, cinnamon and salt; set aside. In a bowl, combine sugar, oil and eggs; blend well all dry ingredients and blend thoroughly. Stir in carrots and nuts. Pour into loaf pan or Bundt pan. Bake at 350° for 1 hour or until done. Makes 3 loaves.
Melt margarine in skillet, saute onion until tender. Mix all ingredients together and bake in a casserole dish at 350° for 1 1/2 hours. Do not stir while cooking.
Mix first 5 ingredients together and let stand overnight. In the morning, drain and squeeze out the liquid. Add celery, vinegar and sugar. Boil 25 minutes. Take off heat and drain off all vinegar. Add mayonnaise and mustard. Mix and can.
Mix all together and pour into 9 x 12-inch pan. Bake at 350° for 25 to 35 minutes.
Brown hamburger; drain. Add chili mix and sauce; simmer for 10 minutes. Use deep baking dish. Layer, starting with Fritos, beans, onions, chili and cheese. Repeat. Bake at 400° for 30 minutes. Serves 6.
Separate eggs, placing whites in a large bowl, yolks in another large bowl. Let egg whites warm to room temperature (about 1 hour).
Break bread into small chunks. Place in a large bowl. Add milk and let soak 10 minutes. Work mixture with hands until milk is absorbed. Combine eggs and next four ingredients. Stir into bread mixture. Pour into a 13 x 9 x 2-inch baking dish. Bake at 350° for 50 minutes, until knife inserted in center comes out clean. Yield: 12 servings.
In medium pan, melt butter and stir in flour; add chicken broth and milk and heat until thick. Stir in rest of ingredients. Remove from heat and stir in mayonnaise. Oil 9 x 13-inch baking dish; layer asparagus, ham and spaghetti. Pour sauce over top and bake 30 to 40 minutes at 350°.
Prepare spaghetti. Add Greek dressing, salt, pepper and spices. Add tomatoes, olives and cheese. May be served hot or cold. Great served with kabobs and pita bread.
Cut off broccoli flowerets and slice the stems to make diagonal pieces. Saute the broccoli and pepper pieces in the oil with the garlic over medium-high heat for 1 to 2 minutes, stirring constantly. Turn the heat to medium and add the chicken broth a little at a time, stirring frequently. Continue to add the broth, cooking and stirring until the broccoli is done as desired, about 5 to 6 minutes. Garnish with the lemon zest and serve immediately. Serves 4.
Mix sugar, flour, eggs and vanilla. Pour in margarine. Mix in nuts. Drop by spoon on cookie sheet. Bake at 350° for 20 minutes.
In large bowl, combine milk and water. Beat in pudding, mix well. Chill 5 minutes. Fold in whipping cream. Spoon 2 cups into a 3-quart glass bowl. Top with 1/2 of each pie mix, wafers, strawberries and chocolate bits. Repeat layering. Garnish with additional bits, wafers and strawberries. Chill thoroughly. Serve with additional whipped cream. Refrigerate leftovers.
Beat egg yolks; stir in grated potatoes and a mixture of the flour, baking powder and salt; mix well. Beat the egg whites until rounded peaks are formed. Fold into the potato mixture. Spoon about 2 tablespoons of batter for each pancake into hot fat in skillet. Brown on both sides. Serve with applesauce or molasses, if you like.
Pour gelatin in 2 1/2 cups of boiling water. Cool in room temperature for 30 minutes. Pour 1 cup cold milk into a shaker; add pudding and shake. Open shaker; pour pudding quickly into gelatin. Stir with a wire whisk into a 13 x 9-inch pan. Refrigerate for 3 hours. Cut into squares or use cookie cutters for a special design.
Saute onion, garlic and pepper in oil until tender. Add remaining ingredients. Simmer 20 minutes. Top with grated Cheddar cheese, sour cream or green onions. Serve with tortilla chips. Serves 6.
Spread freshly popped corn in a large, shallow sheet pan. Put corn in a low heat oven (250°) to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in a 2 quart heavy saucepan. Place on medium heat; stir until sugar dissolves. Continue to boil to the firm ball stage (248° thermometer), about 5 minutes. Remove from heat and add baking soda. Stir well. Add to corn, mixing well. Return to oven (250°) for 45 to 50 minutes. Stir every 15 minutes.
Preheat griddle on medium-high heat and lightly grease. Put egg in bowl and beat with a fork. Add milk and oil; mix with fork. Add dry ingredients, except berries, and mix with fork. Add berries, if desired.
Sift the first 4 ingredients into bowl. Add melted butter and milk. Pour into greased baking pan (8 x 6 x 2-inch). Mix cherries or peaches with sugar; pour over batter. Bake in a 400° oven for 45 minutes.
Preheat oven to 350°. Melt the butter in a 9 x 13 pan. Mix together flour, milk and sugar. Pour over melted butter and then add peaches over the mixture. Bake at 350° for 30 to 35 minutes.
Mix sugar, salt and egg; set aside. Mix water and yeast. Add to sugar mixture. Add flour. Melt butter in bowl. Pull off pieces of dough, about the size of a biscuit, and dip in butter. Place in Bundt pan. Pour remaining butter over bread. Let rise 1 1/2 hours in a warm place. Bake 20 minutes at 350°.
Peel and clean shrimp; season. Melt butter in 9 x 13 baking dish. Add sherry and lemon juice. Add seasoned shrimp to baking dish and bake at 375 degrees 10-15 minutes. Baste with butter mixture occasionally.
In 4-quart microproof bowl mix sugar, milk and butter. Cook on High (maximum power) 20 to 22 minutes or until a few drops of mixture in cold water forms a soft ball. Stir well every 5 minutes while cooking. Stir in chocolate chips and marshmallow cream until mixture is well blended. Add vanilla and nuts. Pour into buttered 9-inch square dish for thick pieces or 12 x 7 x 2-inch dish for thinner pieces. Cool and cut into squares.
Sift flour in a large mixing bowl. Make hole in center. Add all ingredients. Mix well with hand until makes stiff dough. Roll out on floured board real thin. Cut out. Bake on cookie sheet until done. Top with Chocolate Icing or Egg White Icing.
Mix together in large bowl. Crumble muffins; mix with vegetables and mayonnaise. Stir in tomatoes and seasonings. Sprinkle with bacon.
Melt butter over low heat. Blend in beaten eggs, vanilla, pecans (chopped), syrup, salt and sugar. Add ingredients to pie shell. Carefully place pecan halves in design of choice on top of filling. Bake in preheated oven at 350° for 30 to 40 minutes, until edges are golden brown. Cool to room temperature.
Cream butter and sugar. Add eggs 1 at a time and beat well after each egg. Fold in coconut, graham cracker crumbs and vanilla. Add nuts last. Pour in 2 (9-inch) layer pans. Bake at 350° for 30 to 40 minutes.
Mix sherry, 2 tablespoons soy sauce, pepper and cornstarch. Add chicken and refrigerate 15 minutes or longer to marinate. In wok or skillet, heat cooking oil. Saute green pepper, garlic, ginger, onion, snow peas and broccoli. Then add the chicken mixture until chicken is white through. Add red pepper flakes, vinegar, 1 tablespoon soy sauce, sesame seed oil and peanuts. Cook 3 minutes and serve over rice.
Mix soups, water and rice. Salt and pepper to taste. Pour into a large baking dish. Layer chicken pieces on top of mixture and bake at 350° for 1 hour.
Wash roast and cook in slow cooker (crock pot) overnight or all day. Remove and place in covered casserole dish. Put potatoes and carrots around meat. Cut up onions, bell pepper and celery and scatter around potatoes and carrots. Season with meat tenderizer, onion salt and lots of Worcestershire sauce. Salt and pepper to taste. Bake at 325 degrees for 2 to 2 1/2 hours.
Cream sugar with margarine. Add egg, vanilla and flour. Last, add coconut. Beat on low with mixer, then beat by hand. Save 1 cup batter to crumble on top. Spread batter on 11 x 17-inch cookie sheet, then pour pineapple filling over entire batter; crumble remaining batter on top. Bake at 350° for 30 to 40 minutes.
In a fry pan crumble beef and sausage; fry until brown. In a big saucepan put first 11 ingredients as in spaghetti sauce. Cook noodles in a separate pan approximately 18 minutes; then drain. Place 1/2 cup of the noodles in bottom of a large baking dish; add and spread 1/3 of meat mixture, 1/2 of Ricotta cheese, Mozzarella and Cheddar cheese. Repeat layer again (noodles, meat mixture and cheeses). Put remaining sauce on top and sprinkle with Romano cheese.
Cook and debone chicken. Melt margarine in baking dish. Mix broth, soup and chicken in pot. Bring to boil; pour into baking dish. Mix flour, milk, baking powder, salt and pepper; pour over chicken mixture. Bake at 350° for 30 minutes, or until crust is brown.
Combine milk, broth and flour in large saucepan and heat. Add cheese and simmer until cheeses melt completely and soup has thick consistency. Makes 4 servings.
Cream shortening, sugar and vanilla. Sift flour with salt and add to shortening mixture. Blend thoroughly. Add nuts. Shape into crescents. Bake in pan at 325° about 20 minutes. Do not brown.
Grind nuts coarsely. Mix with sugar, cinnamon, cloves and nutmeg. Line two baking pans, 10 x 15 x 2-inch with a sheet of filo and brush each generously with butter. Continue this process until you have 6 filo in each pan, each generously buttered. Sprinkle the top filo with a layer of nut mixture.
Cream together salt, Crisco, and sugar. Add eggs, one at a time. Sift flour; add gradually to mixture; add vanilla. Beat well and bake in greased and floured tube pan at 325° for 1 hour.
Mix together in a double boiler placed over heat. Stir constantly and in about 2 or 3 minutes it becomes thick. It quickly reaches a consistency similar to bread dough and is then placed on a piece of wax paper or aluminum foil and allowed to cool.
Heat oven to 325°. Put meat in a heavy Dutch oven. Mix remaining ingredients in a small bowl; spread over top and sides of roast. Cover and bake for about 3 hours, until tender. Lift meat to cutting board. Let stand about 5 minutes, then cut into thin slices. Pour gravy into a sauceboat to spoon over each serving.
Mix jello, sugar and pineapple (with juice) in saucepan. Cook until red. Cool. Fold into cottage cheese, nuts and Cool Whip. Pour into a 9 x 13-inch dish. Chill.
Thaw strawberries; set aside. Mix first 4 ingredients. Bake at 350° for 30 minutes (40 minutes if you double recipe). Stir occasionally while baking. Spread 2/3 of crumbs in 9 x 9-inch container; let cool. Beat 2 egg whites, add 1 cup sugar and beat until very stiff. Fold in 2 cups strawberries, more nuts and add 2 cups whipped topping. Pour over crumbs and sprinkle crumbs on top. Freeze. Remove from freezer for 15 to 20 minutes before eating.
Mix graham cracker crumbs, Sweet 'N Low and margarine well in 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple. Refrigerate 3 hours or until ready to serve. This is a dessert that most diabetics can eat.
Mix first 4 ingredients. Beat well until creamy. Sift together next 4 ingredients. Mix with creamed mixture. Add nuts. Fold in apples. Bake at 375° for 45 minutes.
Pour fruit into greased pan. Sprinkle cake mix over top. Pour melted butter over top. Bake at 350° for 15 minutes.
Grate on fine grater one pound of carrots. Sprinkle with 2 to 4 teaspoons of sugar. Add orange juice as needed to moisten. Some carrots need more orange juice than others and more or less sugar added to taste.
Mix together any two or more of the fruits. Serve cold. Some fruits turn brown after being cut. To prevent this, dip them in a small amount of lemon juice or orange juice right after cutting.
Bring margarine and oleo to a boil; add flour. Remove from heat and let cool. Add eggs, 1 at a time, beating after each. Drop by teaspoons onto ungreased cookie sheet. Bake 20 to 25 minutes at 400°. Split in half and fill with chicken salad, tuna or ham salad.
Melt butter. Add sugar, dates and vanilla. Beat egg; add mixture to egg. Mix Rice Krispies and pecans. Pour hot mixture over Rice Krispies and pecans. Roll into small balls and in coconut.
Beat egg yolks lightly and add milk. Mix flour, cornstarch and 2/3 cup sugar. Add to first mixture with butter. Cook over low flame or in double boiler until thickened.
Sift together sugar and flour. Bring margarine, water and cocoa to boil. Pour over flour and sugar and mix well. Add eggs, buttermilk, cinnamon, soda and vanilla. Pour into greased jellyroll pan (13 x 8-inches). Bake 25 minutes at 375°. While cake is baking, prepare the icing.
Mix butter, flour, pepper and milk. Cook over medium heat until thickened. Add tuna, stir and spoon onto toast.
Wash and drain sauerkraut. Drain bean sprouts. Heat sugar and vinegar, then cool. Pour over sauerkraut, sprouts, onion and pepper. Refrigerate overnight, turning occasionally. Drain and serve.
Score ham. Place ham, fat side up, on rack in shallow baking pan. Bake at 325° for 3 hours. Combine remaining ingredients in bowl. Mix well. Baste ham with mixture during last 1/2 hour of cooking.
Sift together flour, salt, soda, cinnamon and nutmeg. Add sugar and stir to mix thoroughly. Make a well in the center of dry ingredients and add, all at once, oil, eggs, water and pumpkin. Mix well; add nuts. Pour batter into four 8 x 4-inch loaf pans, filling each half-full. Bake at 350° for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean. Yield: 4 loaves (16 slices each). Approximate calories/serving: 1 slice = 85.
Cut pork steaks in half crosswise, trim off excess fat. In skillet, brown the steaks on both sides in hot oil; drain steaks on paper toweling. In 3 1/2 or 4-quart electric slow crockery cooker, arrange onion, green pepper and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables. In bowl, combine barbecue sauce, wine and cumin; pour over meat and vegetables in crockery cooker. Cover and cook on low heat setting for 6 to 8 hours or until meat and vegetables are tender. To serve, transfer meat and vegetables to serving platter.