HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut sausage into bite-size chunks and cook thoroughly. Remove sausage from pan and saute onion and zucchini in drippings for 5 minutes. Add remaining ingredients along with about a cup of water (or less) and sausage. Simmer for 1 hour. Freezes well!
Peel and slice cucumbers and onions. Add sugar, salt, pepper and dill (if desired). Heat cider vinegar to a boil. Pour hot vinegar over other ingredients. Let stand, covered, at room temperature overnight, then chill in icebox.
Combine all ingredients and pour into two 9-inch pie shells. Bake at 300° for 45 minutes.
Boil potatoes until almost tender. Peel and cut in half. Cook sugar, water and lemon until thickened. Pour over potatoes. Cut butter over potatoes and add a little nutmeg. Cook until candied.
Combine cake mix, evaporated milk, pineapple and juice, eggs and nutmeg in large mixer bowl. Beat on lowest speed just until moistened. Beat on highest speed 2 minutes. Stir in coconut. Spoon into 2 buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf dishes. Bake in slow oven (325°) for 45 to 50 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks 15 minutes. Remove from loaf dishes. Cool completely.
Pour grits into the boiling water and stir until it comes to a good boil. Lower fire. Cover and boil slowly for 20 minutes. Stir frequently. When ready to serve, put a small lump of butter into the grits and beat well for several minutes.
Melt butter; put blackberries in bowl and pour melted butter over. Add sugar. Stir and mash a few berries. To make pie crust, stir 2/3 cup milk, 1 1/4 cups flour and juice from berries. Pour dough into glass square baking dish, spreading out corner to corner. Pour in blackberry mixture plus 1/2 cup leftover flour. Spread evenly and bake 15 to 18 or 20 minutes in microwave on High. Cool.
Vanilla Dough: Stir together 1 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in bowl. Beat together 6 tablespoons butter, 1/2 cup sugar, 1 egg and 1/2 teaspoon vanilla in large bowl. Beat in flour mixture until dough forms. Shape dough into flat disk and wrap in plastic wrap. Chill at least 2 hours.
Beat together until well blended. Pour into 3 well-greased round cake pans. Bake at 350° for 20 to 25 minutes.
Mix as for cake. Put in greased loaf pan. Let set 20 minutes. Bake at 350° for 50 to 60 minutes.
In gallon jar or container, slice cucumbers, onions and green pepper. Pour salt over above vegetables. Mix vinegar and sugar; pour over vegetables when sugar is all dissolved. Store in refrigerator when cool. Do not freeze.
Mix together the potatoes and egg. Saute onion, celery and parsley in butter until soft. Soak bread in cold water and squeeze dry. Fluff bread and mix gently with potato mixture. Blend in remaining ingredients and mix well. Use for stuffing a 6 to 8 pound bird or can be baked in a greased casserole dish in 325° to 350° oven. Serve as a side dish with any roasted, baked or fried poultry main course.
Mix all ingredients together. Drop on cookie sheet. Bake at 350° for 15 minutes.
Mix in order listed, adding mayonnaise and sour cream last. May add more sour cream, if desired. May also add more of any seasoning desired.
Combine dry ingredients. Combine eggs, milk and oil. Mix with dry ingredients. Bake in greased corn stick pans at 450° for 12 to 15 minutes. Makes 3 dozen corn sticks. (Muffins or corn bread wedges will need to bake a little longer.)
Beat cream cheese and butter. Add cheese, onions and garlic. Mix well. Spread on each side of each slice of bread. Wrap in foil and put on grill 8 to 10 minutes. Turn once. Unwrap and grill 5 more minutes. (Can bake in oven.)
Place all ingredients in blender and blend on high until smooth. Pour by 1/4 cup into hot griddle. When bubbles on top pop, turn and cook until brown.
Mix turkey, salt, pepper, onion and garlic. Shape into 4 large patties. Melt butter in skillet. Brown patties on both sides. Cover until cooked through. Remove from pan and keep warm. Stir sour cream into pan to incorporate brown particles and chives. Spoon over patties and serve.
Brown hamburger meat; drain. Place meat in pot; add tomato soup, 1/2 can water, tomato puree and beans (drained). Salt and pepper. Also add onion and celery or celery salt, if desired. Also garlic powder if desired. Add chili powder, sprinkled over entire top of sauce. Stir well. Add A.1. Steak sauce (shake 3 to 4 times), small shakes of Worcestershire sauce (shake 3 to 4 times) and sugar. Stir well. Simmer for 1 hour. Better if let simmer longer.
Mix flour and sugar together. Set aside. Bring cream to a boil and stir in other ingredients and boil 5 minutes. Let cool; beat until creamy. Spread between layers and on top of cake.
Mix together in a large bowl and roll in chopped pecans. Yields 1 ball.
Okay now. This is how it goes you put 'em in a pan. Then you set them in there for 5 minutes. Then you put 'em still in there for 5 minutes. Then you take them out. Then you start eating them. Then if you don't want them you can save them.
Saute garlic in olive oil until brown, then set aside. Drain spinach well; set aside. Cook spaghetti. When spaghetti is done, toss in olive oil and spinach. Drain tuna fish and add to spaghetti. Then if you like them, add anchovy fillets on your own dish of spaghetti. Enjoy.
Cream butter and sugar until fluffy. Beat in egg and then add vanilla and chocolate; mix well. Add flour, soda and sour cream and mix well. Mix in nuts. Bake at 350° for 8 to 12 minutes.
Wrap the tofu in absorbent toweling. Place a heavy weight on top for 10 minutes to squeeze out the excess moisture. Wash thoroughly and trim ends from zucchini. Slice zucchini in half lengthwise. Scoop out the pulp, leaving a 1/4-inch shell. Chop the zucchini pulp and reserve for later use. Saute the onion and garlic in little water until softened. Add the chopped zucchini pulp and spices. Simmer over low heat about 10 minutes. Preheat oven to 350°. Take the tofu and, using your hands, squeeze out any remaining moisture. Crumble the tofu and add to the zucchini mixture and blend. Remove from heat and spoon into the reserved zucchini shells. Using a small baking dish (preferably glass), pour in enough tomato sauce to cover bottom of pan. Add stuffed zucchini and pour the remaining sauce on top. If desired, sprinkle with cheese. Cover and bake at 350° for 20 minutes. Uncover dish and bake an additional 10 minutes or until zucchini is tender.
Mix all. Put in casserole and sprinkle cracker crumbs on top. Put in oven and let cook until it begins to boil (400°).
Dice scallions and dried beef. Combine with the rest of the ingredients and blend thoroughly. Shape into a ball and chill. Serve with crackers or raw veggies!
Cook squash and onion until tender. Drain and mash. Add salt and pepper to taste. Add soup, carrots, onion and sour cream. Place layer of crumbs in bottom of casserole dish. Pour mixture over crumbs. Spread a layer of crumbs over top. Dot with butter. Bake for 30 to 35 minutes in a 350° oven.
Place chicken sprinkled with salt and pepper into a Dutch oven or kettle; add chicken broth. Cover and simmer gently for 40 to 45 minutes or until chicken is tender. Remove chicken pieces and set aside. Cool. Add vegetables to broth. Cover and simmer for 20 minutes. Stir in half and half and poultry seasoning.
Prepare macaroni according to directions; drain. In medium bowl, beat milk, egg and salt. Add to macaroni and mix well. Spread evenly in greased 10 x 15-inch cookie sheet. Spoon spaghetti sauce over macaroni. Top with beans, sausage, mushrooms, chilies, green pepper, tomato, onion, seasoning and cheese. Bake 30 minutes in 350° oven. Let stand 5 minutes before cutting. Makes 8 to 10 servings.
Mix jello and water and then add frozen strawberries. Break up and dissolve. Add last two ingredients. Put about 1/2 of mixture in a 6 x 12-inch Pyrex and chill (takes very little time). Keep remaining ingredients out of fridge. When chilled, spread 1/2 pint sour cream over top and then add rest of mixture on top. Serves 9 to 12.
Preheat oven to 400°. Heat 1 tablespoon of the oil in a large saucepan over moderate heat for 1 minute. Add the onion and saute, stirring occasionally until soft 5 minutes. Transfer the onion to an ungreased 3-quart casserole. Add the remaining oil to the saucepan and heat for 1 minute. Reduce the heat to low, whisk in the flour, and cook, stirring constantly, until bubbly, 3 minutes. Stir in the milk, marjoram, salt and pepper and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Transfer 1/2 cup of the cream sauce to a medium-size bowl. Add the cooked noodles, mix gently and set aside. Add the cheese, spinach and carrots to the remaining sauce and cook over low heat, stirring constantly, for 2 minutes. Transfer to the casserole with the onion. Add the beef and egg to the casserole and mix well. Pack down lightly. Layer the noodle mixture on top of the beef. Cover the casserole with foil and bake for 25 minutes. Uncover and bake until the noodles are golden and the mixture is set 15 to 20 minutes. Serves 4.
Fry bacon and save the grease. Cut onion into rings. Add vinegar and sugar to the bacon grease. Layer as follows, pouring the grease/vinegar/sugar mixture over each layer: green beans, almonds, bacon (crumbled) and then onion rings. Cover and refrigerate overnight. Bake at 350°, covered, for 45 minutes.
Grease casserole dish; cover with bread. Brown meat, then drain. Add over top of bread. Put on cheese. Add beaten eggs, milk, mustard, salt and pepper. Pour over top of cheese. Refrigerate overnight. Bake at 350° for 35 to 40 minutes.
Preheat oven to 425°. Heat peaches. Melt butter in 1 1/2-quart baking dish. Mix all other ingredients and pour into dish. Add peaches. Bake at 425° for about 30 minutes.
Mix the first 7 ingredients all at once. Mix by hand 1 1/2 minutes. Pour into well-greased and floured pan. Bake 40 to 45 minutes at 350°.
Melt butter in saucepan. Add brown sugar and cinnamon. Heat while stirring to dissolve sugar. Remove from heat; stir in cereal and nuts. Press into bottom of ungreased large pie tin or square pan. Spread softened ice cream on crust. Freeze until firm. An hour before serving, top with peach pie filling. Return to freezer for 1/2 hour or until ready to serve.
Mix all together in large bowl. Put in crock-pot on high until hot and then cook on low for 2 to 3 hours.
Brown ground beef, onion and green pepper in a pan, then place in a casserole dish or pan the ground beef, onion and pepper. Mix in a separate bowl the onion soup, sour cream, potato soup and garlic powder and place a layer of this when well mixed on top of the ground beef. Place the Tater Tots on top of the soup mixture in rows. Bake at 350° for 40 minutes, then turn heat down to 325° for 30 minutes. Delicious and tasty.
Mix first 3 ingredients together and spread in greased oblong cake pan for crust. Mix eggs, cream cheese and powdered sugar well and pour over crust. Bake at 350° for 35 to 45 minutes.
Whip cream and sugar in a chilled bowl until stiff peaks form. Mix in remaining ingredients. Pour into loaf pan and freeze.
Sauce: Saute olive oil, butter and garlic for two minutes. Add drained clams, flour, black pepper and wine. Cook for 5 to 7 minutes. Add reserved clam juice for desired consistency. Cook pasta to taste. Toss with clam sauce and parsley and serve with freshly grated Parmesan cheese.
Mix first 6 ingredients. Roll out 1/4-inch thick and spread with date filling. Cook remaining ingredients until thick; set aside and cool. Spread on cookie dough, roll like jelly roll and refrigerate overnight. Slice and bake at 350°.
Sift flour; measure and re-sift 3 times with baking powder, soda, salt and nutmeg. Cream shortening; blend in sugar thoroughly, then add beaten eggs and vanilla. Add sifted dry ingredients alternately with buttermilk, in 3 or 4 portions, stirring only until well mixed. Chill dough before rolling. Remove only part of dough from refrigerator at a time. Roll dough out on lightly floured board or pastry cloth from 1/4 to 3/8-inch thick. Cut out doughnuts with floured cutter. Fry in deep fat heated to 375°. Fry only until underside is golden brown, then turn and brown on other side. Lift doughnuts out with slotted spoon or in a wire basket.
In large frying pan, saute eggplant, zucchini, onion and tomatoes in butter for about 12 minutes or until soft. Add egg and Parmesan cheese; mix well. Put cooked ingredients into a baking dish (10-inch square) and cover with Mozzarella cheese. Bake in 350° oven for 1 hour or until browned and bubbling. Let set about 10 minutes before serving. Can do ahead. Can be frozen. Serves 6 to 8.
Mix first 4 ingredients together. Dot pieces of margarine over entire mixture. Bake at 350° for 1 hour.
Prepare dinner as directed on package. Combine all ingredients in saucepan. Cover over low heat 10 minutes until thoroughly heated, stirring occasionally. Makes 2 servings.
Combine flour and salt; cut in shortening. Combine egg, water and vinegar. Add to flour and stir lightly. Shape into a ball and chill at least 1 hour.
Mash berries and bananas. Mix all other ingredients well. Pour in ice trays and freeze.
Pour batter (enough for size of pancake wanted) into lightly greased frying pan.
Cook grits in water until done. Remove from heat; add cheese, butter and salt. Beat egg into milk; add to grits mixture when cooled enough not to cook egg. Stir well. Pour into a baking dish and bake in a 350° oven for 1 hour. Serve hot. Yield: 6 to 8 servings.
Line an 8-inch pan with biscuits. Brown ground beef in skillet with green pepper and spices. Add remaining ingredients except cheese. Pour over biscuits. Sprinkle with cheese and bake at 350° for 20 to 25 minutes.
Drain juice from all the cans of beans, place in casserole dish. Mix pepper, onion, salt, sugar and ketchup. Pour over the beans. Cover and bake at 350° for 45 minutes. Makes a good-size casserole, great for picnics.
Brown ground beef with onion. Drain and add rest of ingredients. Simmer 20 minutes.
Melt 1/4 cup butter in baking dish. Starting with sweet potatoes, place alternate layers of sliced potatoes and sliced apples in the baking dish. Season each layer of apples with salt-cinnamon and sugars. Over the top layer of apples, spread bread crumbs which have been mixed with melted margarine. Bake at 350° for 40 minutes.
Heat cooker and brown meat, onion and green pepper. Add remaining ingredients except kidney beans. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes. Let pressure drop of its own accord. Add kidney beans and heat through. Up to 2 cans of beans may be added. Increase cayenne or chili powder for hotter chili.
Mix all ingredients together with blender on medium speed for 2 minutes. Pour into uncooked pie shell and bake at 325° for 1 hour or until top turns golden brown and pie "sets."
Combine flour, soda and salt in small bowl. Combine butter, sugars, eggs and vanilla in large bowl. Mix with first mixture slowly by hand until well blended. Add chips and nuts by hand.
Cut meat in small pieces. In a large skillet, brown meat for 8 minutes on medium heat. Add Worcestershire sauce, 1/2 cup water, salt and bouillon cubes. Add vegetables. Put lid on skillet and simmer until vegetables are tender. Add remaining water and soup mix. Bring to a boil. Add rice and cover with lid. Remove from heat and let stand.
Put dry Jell-O mix (from package) into medium-sized bowl or mold. Add 1 cup boiling water to Jell-O. Stir until Jell-O is dissolved. Add cream cheese; mash with fork until cheese is in small pieces. Add pineapple, 1/2 cup cold water and whipped cream. Stir until well mixed. Refrigerate for 4 to 6 hours, until firm. Enjoy!
In a big skillet, heat oil and butter and quickly stir garlic in; do not brown. Add the chicken broth and simmer the broccoli just until the broccoli is crisp-tender.
Cut carrots into 1 1/2-inch slices and cook until tender. Chop onion fine. Chop bell pepper into small pieces. Mix and salt to taste. Marinate in Kraft dressing in refrigerator for 24 hours before serving.
Cream together sugar and oil. Beat in eggs until thoroughly incorporated. In another bowl, whisk together flour, baking soda, salt and cinnamon. Add dry ingredients into sugar, oil and egg mixture, blending well. Stir in carrots and walnuts. Bake in a 15 x 10 x 2-inch greased pan at 300° for 1 hour. Ice when cake has cooled.
Make out sausage into about 2-inch links. Place sausage in microwave for about 3 minutes, until no longer pink and firm enough to roll up. Drain well. Place about 1/2 slice cheese on each crescent triangle, then place sausage on top of cheese and roll up crescent roll, starting with long side. Sprinkle with cinnamon and sugar and bake until brown.
Blend Lipton mix and sour cream. Add cucumber, radishes and horseradish. Chill.
Place shrimp in a single layer in a 13 x 9-inch pan. Saute garlic in butter until brown. Add next 5 ingredients; mix well. Pour mixture over shrimp. Broil shrimp 4 inches from heat for 8 to 10 minutes, basting once. Sprinkle with parsley. Serves 8 to 10.
In medium bowl combine all the ingredients except the assorted vegetables. Mix well. Cover and chill. Stir before serving with vegetables. Makes 2 1/2 cups. Refrigerate leftovers.
Mix all ingredients together in bowl. Pour into pan. Bake 325° for 1 hour.
Cook chicken. Save broth. Boil vegetables in water until tender. Cut up chicken in casserole, drain vegetables and pour over chicken. Pour cream of chicken soup over vegetables. Pour chicken broth on it. Salt and pepper and stir. Make biscuit dough. Roll and cut in thin strips, put on top. Bake at 450° until golden brown.
Put in crock-pot, stirring well. Cook on high for 2 to 3 hours. This can be done on the stove. Great in cold weather. It also makes the house smell great!
Preheat oven to 350°. Spray shallow baking dish with Pam. Add chicken, pouring lemon juice on each piece. Sprinkle lemon pepper and garlic salt. Spray chicken with Pam. Bake 60 minutes.
Mix all ingredients together. Cover and chill until served. Do not increase or lessen amounts called for.
Cut chicken into bite size pieces. Mix remaining ingredients and pour over chicken. Stir to mix well and marinate overnight. Fry in oil until brown.
Drain fruits. Combine fruits and coconut in a bowl, then add sour cream and sugar to this mixture. Mix carefully. Chill.
Crumble wafers for crust. Layer sugar, pineapple, banana and Cool Whip, ending up with Cool Whip on the top. Cool for 1 hour; serve.
Melt butter in heavy skillet. Add sugar, dates, eggs, salt and instant coffee. Stir constantly over medium heat until mixture pulls away from sides of pan. Add vanilla and nuts; cook for 3 more minutes. Carefully add cereal and 1 1/3 cups shredded coconut. Mix thoroughly. Remove from heat and cool slightly. Wet hands in cold water and form mixture into walnut size balls. Roll in remaining coconut. Cool.
Cook tortellini according to package directions. Rinse with cold water. Place tomatoes, finely chopped basil and parsley, garlic in a bowl. Gently stir in remaining ingredients and gently stir together. Add tortellini and toss to coat. Can be refrigerated and served as a cold salad.
Cook broccoli until tender. Put in buttered casserole dish. Mix soup and milk; pour over broccoli. Mix stuffing mix, water, margarine and egg; pour on top of soup and broccoli. Bake 30 to 35 minutes at 350°.
Melt caramels in water with margarine over low heat. Stir until smooth. Combine sugar, salt, vanilla and eggs. Gradually add caramel mixture, mix well. Stir in nuts. Pour in pie shell. Bake at 325° for 40 to 45 minutes.
Pour half of teriyaki sauce into a sealed container and add chicken. Allow chicken to marinate for 1-2 hours, turning frequently. Cut bread 1-1/2 inch thick slices. Barbecue chicken until done, basting with remaining teriyaki sauce 2-3 times on each side. Grill bread slices and pineapple rings lightly on both sides. Place chicken on toasted bread, garnish with pineapple rings and serve hot.
Combine lamb in plastic bag with dressing, soy and ginger. Marinate for 20 minutes at room temperature or all day in refrigerator. Drain and reserve marinade. Alternate chunks of lamb and pineapple on skewers (with fresh basil or mint leaves between, if desired). Brush skewers lightly with reserved marinade. Place skewers on broiler rack 2-inches from heat source. Broil for 8 to 10 minutes per side.
In very large bowl, combine butter, salt and baking powder. Using electric mixer, blend well. Lightly spoon flour into measuring cup and level off (do not blend, scoop or sift flour). Add flour to butter mixture until blended and fine crumbs form, scraping the bowl often. Store in tightly covered container in refrigerator for up to 4 weeks.
Cook apple juice and cornstarch until thick and bubbly. Cook and stir 2 minutes more. Remove from heat, stir in sweetener and flavorings. Makes 1 cup.
Butter 12 x 8 x 2 pan, then add crackers and place asparagus on top. Then add sliced eggs. Add 1/2 cheese. Pour cream of soup. Add rest of cheese. Cook 30 minutes at 350°.
Dissolve gelatin in hot water. Chill until thickened and almost set. Fold in remaining ingredients. Pour into a 1 1/2-quart mold. Chill until firm. Makes 12 servings.
Cube cheese and put in saucepan. Over medium-low heat, add just enough milk to melt the cheese to the desired consistency, stirring constantly so cheese doesn't burn. Blend in finely chopped jalapenos to taste.
Turn oven to 250°. Peel carrots and cut in half, lengthwise. Peel onions and cut in thick slices. On about 3 thicknesses of heavy-duty foil, layer short ribs between vegetables and sprinkle onion soup mix over all. Seal tightly. Place on a cookie sheet and bake for 3 to 4 hours. Turn oven off until ready to eat after 4 hours and never open the oven until done.
In a very large boiler pot, combine 4 gallons of water with all ingredients except crawfish. Bring to a boil and let boil for at least 20 minutes. Add crawfish and cook for 10 minutes. Remove from heat and let set for 20 minutes to absorb seasonings.
Mix powdered sugar and peanut butter until crumbly. Cook milk, sugar, cornstarch, flour, salt and egg yolks until thick. Add butter, peanut butter and vanilla.
Cook broccoli in salted water until tender; set aside. Combine next 5 ingredients and stir in broccoli. Pour into 1 1/2-quart greased casserole dish. Sprinkle with cracker crumbs to cover. Bake at 350° for 30 to 40 minutes. Cool slightly before serving.
Blend all ingredients except brown sugar and nuts in a large bowl. Beat 4 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes. Spoon hot butter glaze over cake.
Mix apples with brown sugar, cinnamon and flour. Place apple mixture in pie shell and dots of butter on top of apples.
Drain pineapple. Mix pudding with juice of pineapple. Mix with Cool Whip. Stir in pineapple; mix well. Stir in marshmallows, then stir in pecans. Refrigerate at least 1 hour.
Saut green pepper and onion in margarine. Add cheese and milk; stir until melted. Add remaining ingredients; mix well. Heat, stirring occasionally. Serves 6.
Combine flour and sugar; heat butter, cocoa and Coca-Cola until boiling (watch it). Pour over flour and sugar mix, mixing well. Add milk, eggs, soda, vanilla and marshmallows. Beat well. Pour into greased and floured 9 x 13-inch pan. Bake for 30 to 40 minutes at 350°. Ice while hot.
Blend eggs and milk until smooth. Add lemon juice gradually. Pour into pie shell. Top with Cool Whip. Freeze at least 1 hour. Remove from freezer about 10 minutes before serving. Slice and serve. Garnish or not.
Saute bacon in large skillet until partially cooked, then saute onion in same skillet until onion is tender. Remove bacon and onion; set aside. Drain drippings from skillet, reserving 2 tablespoons. Brown chicken in remaining drippings, sprinkle lightly with salt and pepper. Drain excess fat. Combine cooked bacon, onion, tomatoes, 57 sauce and sugar. Pour over chicken. Cover, simmer 40 to 45 minutes or until chicken is tender, basting occasionally. Thicken sauce with flour/water mixture, if desired. Serve over rice. Makes 4 to 5 servings.