HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chopped lettuce (and green onions and/or radishes) in large metal or glass bowl. Add bacon and toss. Mix vinegar, sugar and water together until dissolved. Then pour vinegar and sugar mixture over lettuce; toss some more, cover with a lid or plate to keep warm.
Cook rotini to package directions. Rinse in cold water and drain. Combine pasta and remaining ingredients. Toss well. Add salt and pepper to taste. This makes a large batch, but will keep for several days.
Mix ground beef, rice, salt and pepper. Break cabbage head into pieces and lay in greased 9 x 13-inch pan. Layer ground beef mixture, then sauerkraut and cover with sauce. Add 1/4 cup of water; cover and bake at 350° for 2 hours. Serves 8.
Brown meat and drain off grease. Add tomato paste, tomatoes, garlic, onion, basil, salt and pepper. Cook about 30 minutes. Cook noodles as directed. Mix in large bowl, Ricotta or cottage cheese, Parmesan cheese, eggs and parsley and set aside. In a 9 x 13 baking pan arrange 1 layer of noodles, then Ricotta mixture, Mozzarella cheese and meat sauce mixture. Repeat layers until you use all of mixtures. Bake at 425° for about 25 minutes. Cool for 15 minutes before cutting.
Mix together and cook over medium heat until thickened into a sauce the flour, sugar and juice. In a baking dish, alternate layers of pineapple, cheese and sauce. Bake at 350° until hot and bubbly. Good with ham or chicken.
Lightly coat chicken in flour, salt and pepper mixture. Heat oil in skillet to medium. Brown both sides of chicken breasts (until done). Remove chicken from skillet. Add margarine, lemon juice and wine to pan drippings. Heat to boil. Pour over chicken on serving platter or return chicken to pan until ready to serve (warms over nicely).
Mix and roll into bite size balls. Bake in shallow pan at 350° for 15 to 20 minutes. If frozen, add 15 minutes to baking time.
Mix juice from oranges and enough water to make one cup. Heat and stir in Jell-O until dissolved. Let cool, mix together and let set.
Cook sweet potatoes in boiling water in saucepan until tender. Cool. Peel potatoes. Combine with melted margarine, sugar, 1/2 cup brown sugar, eggs, vanilla and evaporated milk in mixer bowl. Beat until smooth or process in blender for creamy mixture. Spoon into lightly greased 2-quart baking dish. Cut 1/3 cup margarine into flour and 1/2 cup brown sugar in small bowl until crumbly. Add pecans; mix well. Sprinkle over sweet potatoes. Bake at 350° for 30 minutes. Makes 10 servings.
Make a roux of 1 stick of butter and the flour, cooking over low heat until flour is brown, stirring constantly, about 20 minutes. Add the chopped vegetables and seasonings; cook until vegetables are softened, stirring constantly. Gradually stir in stock and let simmer 15 minutes or until thickened. Add shrimp, green onions, remaining butter, and sherry; bring to a simmer. Simmer for about 5 minutes, cover, remove from heat and let sit for 15 minutes. Serve over hot cooked rice.
Cream butter and sugar. Add egg and vanilla. Mix, then add all dry ingredients. Add coconut and nuts. Pat 2/3 of mix into 9 x 13-inch pan. Then spread jam over this. Add remaining mix on top and pat down. Bake at 350° for about 30 minutes. Sprinkle with 10x sugar.
Mix all ingredients. Put in casserole. Let stand overnight in refrigerator. Remove from refrigerator 1 hour before baking. Bake in a 350° oven for 1 hour and 15 minutes, uncovered. Serves 10.
Boil all until it is thick. Pour into pie shells. Bake until done. Can cover or strip the top.
Roll 1/2 strip of raw bacon around 2 chestnuts. Broil until bacon is done. Pour off grease. Bake for 1/2 hour at 350°. Mix together sugar and ketchup; pour over bacon and serve.
Blend together first 5 ingredients. Fold in chopped parsley, garlic powder and crab meat. Serve with crackers.
Melt butter in larger saucepan over medium heat. Add potatoes, green onions and dill seed. Saute for 3 minutes. Add milk and simmer over low heat for 20 minutes. Add fresh salmon and simmer for 10 minutes. Season with salt and pepper. Garnish with dill sprigs. Serves 8.
Add water to ingredients to make a thick mixture. Shape into design and let sit for 4 or 5 days.
Grease and flour two 9-inch or one 13 x 9-inch pan. Sift together first 5 ingredients. Add next 3 ingredients; beat 2 minutes. Add eggs and buttermilk. Beat 2 more minutes. Fold in nuts. Bake at 350° in 9-inch pans for 35 minutes or oblong pan for 45 to 50 minutes.
Brown hamburger and onion. Add remaining ingredients, except cabbage. Simmer for 20 minutes. Spray casserole dish with nonstick spray. Place 1 small head of cabbage, shredded, in dish. Top with meat mixture. Cover and bake at 350° for 1 hour. Enjoy!
Brown beef and onion. Add tomato puree, tomato soup, olives, mushrooms and spaghetti sauce. Add salt and pepper to taste. Mix with cooked noodles. Pour in baking dish. Bake 30 minutes at 350°. Sprinkle with cheese. Return to oven until cheese melts. This freezes well.
Season meat with garlic powder and pepper. Roll into 1 1/2-inch balls and brown on all sides. Drain and put in soup pot with water. Put on high heat. Add onions and celery. Bring to a boil. Then add carrots and potatoes. Cook until carrots are almost done. Then add frozen vegetables, bay leaves and tomatoes. Cook 20 minutes longer. Tastes even better the next day. Serves 10.
Brown ground beef with onion in margarine. Pour in 9 x 9-inch baking dish. Top with mixed vegetables. Next, mix soups and pour over top of vegetables. Arrange Tater Tots over soup, vegetables and meat. Bake at 350° for 30 minutes.
Cook items together for 1 hour. Add cooked spaghetti, then cook together 1/2 hour to 45 minutes.
Preheat oven to 350°. Butter an 8-inch casserole dish. Peel and slice onions into 1/2-inch strips.
Beat in a bowl the eggs, 1/2 cup sugar and lemon juice. Cook 1/2 cup sugar mixed in 1/2 cup water and cornstarch and stir until thickened in bowl. Remove from the heat. Gradually beat the egg mixture into the hot mixture. Cook and stir until slightly thickened over low heat. Add vanilla and cool. Fold in whipping cream. Chill. Serve with cut apples, grapes, kiwi, strawberries, peaches, etc.
Mix all ingredients well. My favorite use is baking pork chops with this sauce over them.
Mix together. Bake in casserole dish at 350° for 45 minutes.
Preheat oven to 400°. In large bowl, beat 1 1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs and bananas. Combine flour, baking powder, salt and soda. Beat into sugar mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoon 2 inches apart onto greased cookie sheets.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.
Put pork in pot; cover with water. Add bay leaves, salt and pepper. Cover; simmer for 1 hour. Fry bacon and onion until golden. Add flour until brown. Add vinegar and beets to meat, along with bacon mixture. Mix sour cream and 2 tablespoons water; dump in the pot.
Combine soup, mayonnaise, milk and cheese. Blend well. Stir in salmon, peas, noodles and onion. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes. (Something smells fishy!)
Beat egg whites with cornstarch until fairly stiff, then add sugar. Bake as usual. Makes enough for one pie.
Peel and chop potatoes. Cook in water to cover in saucepan for 3 minutes; drain. Add remaining ingredients; mix well. Spoon into crock-pot. Cook on high for 3 hours. Yields 10 servings.
Mix chocolate chips and marshmallow cream in a bowl. Mix butter, sugar and milk in boiler. Boil 8 to 10 minutes. Pour over chips and marshmallow mixture. Beat until glossy. Pour on baking dish. Cut in squares. Store in refrigerator.
In large saucepan, bring first 4 ingredients to boil; cook for 5 minutes at low boil. Remove from heat; add vanilla and chocolate. Stir until stiff. Pour into greased pan. When set, cut in squares.
Combine half the potatoes with broth in saucepan with tight fitting lid. Bring to boil; simmer until potatoes are tender when pierced with a fork, about 10 minutes. Mash potatoes with a fork. Stir in remaining potatoes, carrots, corn, celery, onion and seasonings. Cover; simmer until vegetables are tender, about 10 minutes. Dissolve flour in a little of the cream and parsley. Cook stirring over medium heat to thicken slightly. Serve topped with grated cheese. Makes about 1 1/2 quarts.
Cut chicken into pieces. Combine chicken, celery, carrot, onion, salt and pepper in a large pan; cover with water. Bring to a boil; reduce heat and simmer, covered, for about 1 1/2 hours. Remove chicken from broth; set aside until it cools. Debone chicken; place pieces back into pan. Add the potatoes and corn to mixture; simmer.
Combine the butter, sugar, eggs, vanilla, bananas, pecans, sour cream, flour, baking soda and salt in the order listed in a mixer bowl, mixing well after each addition. Beat for 1 minute. Spoon into a greased and floured 5 x 9-inch loaf pan. Bake at 350° for 1 hour. Invert onto a wire rack to cool. Slice and spread with Orange Cream Cheese Filling. Yield: 1 medium loaf.
Beat by hand the oil, nuts, eggs and sugar. Add flour, soda, salt, vanilla and apples. Pour in ungreased angel food pan. Bake at 350° for 1 hour. Leave in pan until cool.
Cream eggs and butter. Add remaining ingredients. Grease and flour a 9-inch loaf pan. Pour batter into pan. Bake at 350° for 1 hour.
Combine sugar, syrup, water and salt in heavy saucepan. Cook until it reaches a hard ball stage on candy thermometer (very important). Remove from heat. Pour syrup over stiffly beaten egg whites very slowly, beating constantly. Add vanilla and nuts and continue beating until it loses its glossy look and holds its shape. Drop by teaspoon onto waxed paper.
Mix together salt, pepper, mustard, Lea & Perrins, brown sugar, Tabasco, garlic powder, liquid smoke, catsup and red pepper. Pour mixture over brisket. Wrap in heavy foil and fasten loosely. Bake at 250° to 300° for 4 1/2 to 5 hours. After brisket cooks, slice thinly and spread sauce from brisket over each slice. Delicious.
Cook carrots; drain. Saute onion in 3 tablespoons butter. Stir in soup, salt, pepper and 1/2 cup cheese. Mix with carrots in casserole. Toss bread croutons in 1/2 cup butter (melted). Arrange on carrots; top with 1 cup of remaining cheese.
Heat oil and butter in a large skillet. Add veal and brown gently over moderate heat for 10 minutes. Add thawed artichokes. Season with salt and pepper. Sprinkle wine over all. As soon as the wine has evaporated, stir in the parsley and cream. Cover and reduce heat to low. Continue cooking for 15 minutes. Transfer escalopes to a serving dish. Arrange artichokes on the dish and coat with sauce. Serve immediately.
Pound chicken breasts thin. Put in microwave dish; cover and cook at half power 3 1/2 minutes, turning several times. (Chicken will not be cooked.) In large pan on stove, saute onions in 2 tablespoons oil (add margarine if needed). Add oregano, cumin, paprika, cinnamon and brown sugar. Stir well. Add enchilada sauce and simmer 10 minutes. Add salt to taste and peanut butter. Cook on low heat 5 minutes, stirring frequently. Place chicken in large baking dish. Salt and pepper. Place a slice of cheese and whole green chilies over that. Spread sauce over breasts. Bake 25 minutes at 400°, basting halfway through. Serve extra sauce on the side.
Melt butter in cooking vessel. Add onion and celery; saute for 5 minutes (not brown). Add flour; mix well. Add hot chicken broth; cook for 1 half hour. Remove from stove, strain and add peanut butter, celery salt, salt and lemon juice. Sprinkle ground peanuts on soup just before serving. Serves 20 (1/2-cups).
Heat oven to 375°. In roasting pan, place sliced potatoes in single layer. Add 3/4 cup water. Bake 10 minutes.
Mix yeast in warm water first. Put into dry ingredients. Mix gently. Turn onto floured board and shape into rolls. Let rise about 45 minutes if possible. (It doesn't take long for these to rise, just depends on the temperature.) Bake for about 12 minutes at 425°. Makes about a dozen.
Mix macaroni, hamburger and onions together. To this, add rest of ingredients. Add several dashes of garlic salt, onion salt and oregano. Mix well.
Mix sugar and cocoa. Add remaining ingredients. Bake at 350° for 35 to 40 minutes.
Put cheese and soup in a 1-quart casserole dish. Microwave on Medium (50%) for 4 to 6 minutes or until cheese is melted. Stir halfway through cooking. Stir in shrimp, juice, and chives until smooth. Serve with crackers or vegetable. Yield: about 2 cups.
Place chips on baking sheet. Place crab meat on top of chips. Put cheese on top of crab meat. Sprinkle with paprika. Place in hot oven until cheese melts or in microwave in glass dish until cheese melts. Serve with cocktail sauce.
Soften yeast in milk. Add 1 cup of flour. Let rise in warm place for 1 hour. Add remaining flour and 1/2 tsp. of salt, sugar, eggs and melted butter. Mix well. Let rise until doubled in size. Divide into egg sized pieces. Roll each piece flat. Brown onion and meat in remaining 1/2 cup of butter. Add salt and pepper to taste. Add eggs, mix well. Place 1/2 Tbsp. of meat mixture on each piece of dough and fold over. Seal edges and let rise a few minutes. Fry in oil heated to 375 F until brown. You can also brush with a beaten egg and bake at 400 F for 25 minutes. Makes 6 servings.
Dice onion and saute in butter until transparent. Add sliced squash and continue to saute. When squash is slightly brown and limp, remove from heat. Serve with generous amounts of Parmesan cheese on top.
Beat eggs. Add oil, sugar, and vanilla. Beat until thick and foamy. Stir in zucchini and pineapple. Combine flour, soda, salt, cinnamon, baking powder, nutmeg, nuts, and raisins. Gently stir in zucchini mixture. Stir with spoon until blended. Pour into two 5 x 9 greased and flour pan. Bake at 350 degrees for 1 hour. Cool 10 minutes before dumping out.
Combine all ingredients. Allow several hours to blend in refrigerator. Finished results: congealed.
Combine bread cubes, parsley, onion, salt, poultry seasoning and 1/2 cup milk. Toss gently until combined. Turn into a greased 1 1/2-quart shallow baking dish. Drain peas; reserve liquid. Put peas over dressing. Add ham. Melt margarine in saucepan. Remove from heat. Blend in flour and mustard. Measure liquid from peas and add milk to make 2 cups. Blend into flour mixture. Over medium heat, cook stirring until sauce thickens and boils. Pour over ham. Sprinkle with cheese and paprika. Bake at 375° for 15 minutes.
Put half of mixture in greased 9 x 13-inch pan. Sprinkle with cinnamon and sugar. Spread 1 can pie mix over this, then add rest of mixture. Sprinkle with cinnamon and sugar. Bake 50 minutes at 325°.
Melt margarine in large saucepan. Add flour and stir until blended. Add milk or chicken stock. Stir with wire whisk and cook until thickened. Add chicken and vegetables, salt, pepper and celery salt to taste. Put into 9 x 13-inch baking pan. Cover with pie pastry, bake at 400° about 20 minutes, or until pastry is lightly browned.
Add to 8 oz. cool-whip. Turn into a graham cracker or cookie crumb pie shell. Freeze. Take out of freezer 15 to 30 minutes before serving. The Keebler Cookie Crumb Crust is especially good!
Break eggs in mixing bowl; mix them thoroughly. Stir in sugar until blended in good. Stir in milk. Pour into unbaked pie crust. Bake at 375° until firm, 20 to 30 minutes.
Cut tops off peppers; remove seed. Place peppers in a 12 x 8-inch microwave-safe baking dish. Cover with waxed paper. Microwave on High 4 minutes. Mix 6 ounces Velveeta cheese spread and remaining ingredients; fill peppers. Cover with wax paper. Microwave on High 10 to 12 minutes or until thoroughly heated, turning dish after 5 minutes. Top with remaining Velveeta cheese spread. Microwave on High 2 minutes or until cheese spread begins to melt. Makes 6 servings. Preparation time: 20 minutes. Microwave cooking time: 16 minutes.
Measure cake mix into small bowl. Cut in oleo. Mix in brown sugar and chopped nuts. Set mixture aside.
Scald milk. Add butter and sugar. Cool to lukewarm. Mix in yeast. Beat in egg white and salt. Work in flour and knead until no longer sticky, about 7 to 9 minutes. Let rise until double. Punch down. Shape into 12 to 15 doughnutlike pieces. Let rise for 10 minutes (maybe a little longer). Drop into boiling water for about 15 to 20 seconds until dough puffs. Put on greased baking sheets. Brush with egg yolk, diluted with 1 tablespoon water. Bake at 350° for 20 to 25 minutes, until golden brown on top. Spread with cream cheese mixed with imitation crabmeat or shrimp, celery and onions.
Blend first four ingredients well. Add Cool Whip, pour in 1 large or 2 small graham cracker pie crusts. Refrigerate or freeze, covered. If frozen, allow to thaw in the refrigerator.
Wash blossoms in colander to remove dust and bugs. Put blossoms in large pan with water and bring to a boil. Remove from heat. Cover and let steep for 10 minutes (like tea). Strain. Bring to a boil again, adding sugar and alum. Boil for 10 minutes. Pour into small, sterilized jars and seal. Yields 1/2 gallon honey.
Combine all ingredients. Pour batter into a greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost with cream cheese or vanilla frosting. Sprinkle chopped walnuts on top.
Mix soup and water, pour over chicken pieces in baking pan (9 x 12-inch). Slice boiled eggs on top (can substitute a can of Veg-All, drained). Mix flour and buttermilk together and pour over chicken. Over this, pour 2 cups chicken broth. Bake at 350° for 1 hour. Feeds 8.
Steam (covered) boil potatoes in small amount of salted water. (A chicken bouillon cube can be substituted for salt.) When tender, drain, retaining liquid. Add Ranch dressing (more or less as needed) and beat potatoes with electric mixer. If needed, add small amounts of retained liquid (or skim milk if desired) until of desired consistency. Add butter sprinkles to taste.
Cut flour, oleo and sugar together. Set aside 1 cup of mix. In remainder, sprinkle soda and spices. Then add eggs and mix well. Lightly stir in buttermilk. Pour in an ungreased 9 x 13-inch pan. Sprinkle rest of mixture over top. Bake at 350° for 30 to 40 minutes. When ready to serve, top with Vanilla or Rum Sauce, if desired.
Mix cracker crumbs and margarine. Spread 1/2 this mixture in an 8 x 10-inch pan. Cream the cream cheese and sugar. Prepare both packages of whipped topping mix according to package directions. Add cream cheese mixture to whipped topping; mix thoroughly. Put 1/2 of this mixture over the first layer of crumbs. Spread pie filling over that, then remainder of whipped topping over pie filling, then remainder of crumbs.
Cook macaroni according to package directions and drain. In a large bowl, toss with 2 tablespoons butter and set aside.
*Two cups of chopped apples may be substituted for applesauce. Increase water to 3/4 cup. Add apples with raisins.
Preheat oven to 350°. Heat oil in 2-quart saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole. Bake, uncovered, until bubbly, 40 to 45 minutes. Serves 6. Fat: None. Oil: Per serving - 2 1/3 teaspoons.
Cream margarine and sugar. Add eggs and flour alternately. Mix in other ingredients. Bake in tube pan, greased and floured, at 325° on bottom rack for about 1 hour and 15 minutes.
Combine dry ingredients in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk all at once; mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll out to 3/4-inch thickness; cut with floured 2 1/2-inch biscuit cutter. Place on ungreased baking sheet and freeze. When biscuits have frozen, they may be stored in a plastic bag in the freezer until needed.
Brown sausage and onion together. Drain off excess fat. Add bouillon, salt and tomatoes; heat to boiling. Stir in rice. Cover and cook over very low heat for approximately 20 minutes or until liquid is absorbed and rice is tender. Add olives and pimento. Mix lightly with a fork.
Cream margarine and sugar. Beat until smooth. Beat in eggs one at a time. Add sour cream. Stir in dried ingredients and then fruit and nuts. Mix well. Fill greased and floured muffin tins 3/4 full, placing half cherry on top of each one. Bake in 350° oven 25 to 30 minutes.
Beat the yolks, salt and sugar in the top of a double boiler. Stir in the lemon juice and rind. Cook over hot, not boiling, water until the mixture thickens and coats the spoon. Remove from the heat and chill. Beat the egg whites until stiff, and fold in the whipping cream and cooked mixture. Sprinkle half of the wafer crumbs into a freezing tray, then pour in mixture. Top with the remaining crumbs and freeze until firm. Serve in finger length slices. This may be made a day or two before serving.
Saute celery and onion in a little oil. Thaw broccoli and drain. Cut up into pieces. Mix all ingredients and pour into lightly greased 9 x 13-inch pan. Bake 40 to 45 minutes or until bubbly in oven at 375°.
Melt together oleo, peanut butter and chocolate chips. Pour over cereal. Stir until coated. Empty powdered sugar in brown paper bag. Dump cereal mixture in bag and shake until coated. Great snack.
Preheat oven to 350°. Sift dry ingredients together. Cream butter; add cheese and blend. Add dry ingredients; mix well and shape into small balls. Place balls on lightly greased baking sheet. Bake 15 to 20 minutes or until puffed and golden brown. Makes 24 puffs.
Prepare potato mix as directed on package. Cool. Mix potatoes, cheese, crumbs, egg, parsley, onion, herbs and salt. Heat oil in a 10-inch skillet. Drop potato mixture by rounded tablespoonfuls into skillet. Flatten with spatula. Cook over medium heat until light brown, about 3 minutes on each side. Drain.
Cut chicken into bite size pieces. In 10-inch skillet over medium heat in hot margarine, cook onion and garlic until tender. Stir in chicken and cook until lightly browned, stirring frequently. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Serve over hot rice.
Preheat oven to 400°. In 9 x 11 x 1 1/2-inch round baking pan, melt margarine in oven. Remove. Stir in next 5 ingredients. Arrange biscuits in syrup mixture. Bake 15 minutes or until biscuits are well browned. Let stand in pan 5 minutes. Invert onto serving plate. Yields 10 servings.
Slice leeks in half lengthwise and cut into 1/2-inch dice. In stockpot, heat oil over medium heat. Add leeks and garlic and saut, stirring until translucent, about 7 minutes. Add jalapeno peppers, carrots, spices and salt; lower heat to medium-low and cook until carrots are almost tender (4 or 5 minutes). Add tomatoes, wine and 1 cup water. Bring to a boil and then lower heat to medium. Cook 5 minutes. Stir in shrimp and scallops. Cook until opaque, 4 to 6 minutes. Remove from heat. Add parsley and serve over rice or couscous pilaf. Serves 4.
Wipe meat with a damp paper towel. Place meat in a roasting bag or deep dish. Combine all ingredients and pour over meat. Tie roasting bag or cover dish. Refrigerate for 24 hours. Turn meat.
Combine dry ingredients and cut in butter until crumbly (mix will be dry). Press on bottom of a 9 x 13-inch pan. Bake 15 minutes at 350°.
Mix ingredients as listed. Pour into unbaked pie shell. Bake at 375° for 50 minutes.
Either in a food processor with coarse shredding disk coarsely grate mushrooms or knife chop coarsely, about 3 cups. In a medium saucepan melt butter, add onions and cook gently, stirring often until golden brown and tender. Add mushrooms and cook rapidly, stirring often until wilted. Have heat high enough so mushrooms do not give off their liquid. Stir in flour, salt and pepper. Turn off heat and gradually stir in broth and milk, keeping smooth; then over moderate heat, stir constantly. Cook until thickened. Makes 3 1/2 cups. Sprinkle with fresh parsley or chives.