HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the eggs thoroughly. Add the milk and melted butter. Sift together the flour, cornmeal, sugar, baking powder and salt and add the first mixture. Bake at 375° about 25 minutes.
Cut fresh spinach stems into 1-inch pieces; tear leaves into bite-size pieces. Cook spinach. Drain well. Heat oil, sugar and soy sauce in skillet; add spinach, water chestnuts and onion. Cook, tossing lightly, for 2 to 3 minutes or until spinach is coated and heated.
Sort and wash cranberries. Wash orange and apple. Cut orange in sections; leave peeling on. Section apple and core. Do not peel. Put all through food grinder. Add pineapple and sugar. Put in covered container. Keep in refrigerator. It keeps a long time. Age enhances the taste.
Slice sausage into 1/2-inch slices. Mix all ingredients, cover and simmer 1 hour. Uncover and cook (simmer) 30 minutes. Let set 24 hours before serving.
Let cream cheese and butter soften at room temperature; blend together. Stir in flour. Roll in a ball and chill in refrigerator for 1 hour. Shape into muffin tins like pie crust. (Do not grease tins.)
In medium bowl, combine 1 1/2 cup flour, paprika, salt and baking powder. With wire wisk, stir in beer until batter is fairly smooth. Set batter aside. Cut onions across into 1/3-inch thick slices and separate into rings. Put remaining flour in plastic bag. Heat 2 inches of oil to 375°. Drop handful of onion rings into plastic bag and toss until coated. Dip floured rings into batter and fry handful of rings in hot oil until golden brown. Drain on paper towels.
Season chicken well with salt and pepper. Saut in butter over medium heat until golden brown on all sides. Add onions and saut until soft. Transfer to shallow baking pan. Cover with mixture of orange peel, orange juice and wine. Bake, uncovered, at 375° for 45 minutes or until tender, turning during baking. Place chicken on serving platter. Keep warm.
Cream butter and sugar; add egg and buttermilk. Mix together oats, flour, baking soda, salt and allspice. Add to creamed mixture and stir in bananas. Spoon into greased muffin pans or papers 2/3 full. Bake at 425° for 20 to 25 minutes. Makes 12.
Wash and drain rice. Bring water, lemon juice, 1/2 teaspoon butter and bay leaf to a full boil in a large pan over high heat. Stirring constantly, pour in rice in a slow stream. Cook, uncovered, in briskly boiling water 12 to 15 minutes or until rice is just tender and fluffy. Turn rice into a strainer and drain. Let cool 1 to 2 minutes. Pick out bay leaf and spoon rice onto a serving platter. Stir in remaining butter, salt and black pepper. Toss gently to mix. Chill or let cool to room temperature. Garnish with citrus wedges. Makes 5 to 6 servings.
Clean thoroughly and place hog jowl, pig's ears and pig's feet in a very large pot (8 to 10 quarts). Add water to cover and bring to a boil. Lower flame and skim surface until clear. Add remaining ingredients and let simmer for 3 to 4 hours or until the meat can be easily removed from the bones. While still warm, remove bones from broth and meat. Cut meat into small pieces. Season souse with salt, black pepper, vinegar and crushed hot pepper. Add some stock, then place in a mold. Cover with plastic wrap and refrigerate overnight. Unmold, slice and serve as cold cuts or cut into fingers also as an appetizer. Serves 6 to 8.
Cook first 6 ingredients until thick; then add 1/3 stick butter and 1 teaspoon vanilla flavoring. Pour over favorite crust. Beat egg whites until stiff. Add 2 tablespoons sugar to each egg white. Pour over mixture and brown.
Mix ground beef with milk and rice; blend well and shape into a loaf. Place loaf in a greased casserole dish. Pour water over top. Bake at 350° for 45 - 60 minutes.
Combine first 7 ingredients and form into TINY meatballs, about 1/2 inch in diameter. Bring the 6 cups of well-seasoned chicken broth to a slow boil in a 3-qt. Pan. (Can use three 14 oz. cans broth and season with onion powder, garlic powder, celery salt, salt & pepper to taste.) Add meatballs and cook until done. Remove meatballs with slotted spoon. Add the riso (pasta) and cook till almost done, about 5 min. Add the cut up bok choy, escarole, or spinach. If using bok choy, add the cut up white part a couple minutes earlier; then add the cut up green part for just a minute or two until wilted. Add the meatballs back to the soup pot, heat and serve. You can add 1 - 2 Tbsp more of grated cheese to the finished soup. It is the secret to the flavor.
Brown beef and drain. Add the rest of ingredients and bring to boil. Cook on medium heat until vegetables are done.
Melt margarine. Add sugar and eggs, one at a time. Beat well. Add vanilla. Measure all the other ingredients in the sugar box. Bake in tube pan for 2 hours at 300°.
Cook all vegetables in large pot of water about 20 minutes or until tender. In same pot, add water and milk, salt and pepper; thicken with flour mixed with water to form paste. Stir in soup mixture. Cook until thickened. Stir often and watch so won't boil over. A dash of hot sauce is good also.
Cook broccoli according to package directions. Combine egg, onion, soup and mayonnaise. Place layer of broccoli, cheese and sauce. Repeat layers until all ingredients are used. Top with cracker crumbs. Drizzle butter on top. Bake for 20 to 25 minutes at 350°. Serves 5 to 6.
Stir until sugar is dissolved. Put in casserole dish. Sprinkle nutmeg over top. Set casserole in pan with 2-inches of water. Bake medium heat at 350° for 1 hour or until knife comes out clean.
Rice should be prepared according to package instructions so that it is ready when Wok cooking is finished. Limit amount of salt used in rice since soy sauce also contains salt. Note, Wok cooking is done at high heat. Pour cooking oil into Wok. Turn to high heat setting. While heating, swirl oil around bottom and lower sides of Wok to coat it. When oil is hot, pour in onions and garlic. Stir for 1 to 2 minutes. Place onions and garlic in a nearby bowl or plate. Pour about 1 tsp. soy sauce into Wok and immediately add meat. Stir for 1 to 2 minutes or until meat is lightly browned throughout. Once done, place meat in a nearby bowl or plate. Using caution, slowly, pour 1/4 to 1/3 cup of water down sides of Wok. Add other vegetables to Wok. Quickly stir them in the water, then situate vegetables along side of Wok and out of the water. Cover Wok and let vegetables steam for 2 to 3 minutes. Vegetables should retain some of their "crunchiness". Once steaming is complete, immediately add meat, onions, and garlic to the vegetables in the Wok. You may add more soy sauce if desired. Stir the entire contents for approximately 1/2 to 1 minute. Place in serving bowl, and serve over plate of brown rice. Sprinkle noodles on top.
Cream sugar, powdered sugar and margarine. Add oil, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir dry ingredients into sugar mixture; chill overnight. Shape dough into 1 inch balls. Flatten with glass dipped in water and then in sugar. Bake on ungreased cookie sheet at 375° until light brown, 6 to 8 minutes. May be decorated with colored sugar.
Cook until tender. Add additional water if necessary. Add 4 teaspoons of salt or less, according to taste.
Mix the flour, sugars, salt, nutmeg and oil well and take out 3/4 cup of the mixture and reserve for the topping. To remaining mixture add egg, sour milk or buttermilk, soda and baking powder. Mix well until all lumps are dissolved. Spread in a fairly shallow pan, greased and floured. Sprinkle with topping, then with cinnamon and chopped nuts. Bake at 375° for 30 minutes.
Mix well. Roll into balls the size of walnuts. Bake at 350° for approximately 12 minutes on a cookie sheet.
Precook chicken. Bone. Remove skin. Place in oiled casserole over uncooked broccoli. Mix soup, seasonings, mayonnaise, cheese and 1/4 cup cooking liquid and place on top. Top with bread crumbs which have been mixed with melted margarine. Bake at 375° for 1/2 to 3/4 hour.
Trim all visible fat and cut each tenderloin into 6 pieces crosswise. Flatten each piece to 1/2-inch in a large frying pan. Cook mushrooms in margarine over medium heat for 3 minutes, covered. Then 3 more minutes, uncovered. Drain liquid. Remove mushrooms, cover and reserve.
Mix drained tuna with undiluted soup, milk and Worcestershire sauce. Turn into a 1 1/2-quart casserole. Microwave 4 to 5 minutes on High power. Sprinkle cheese and potato chips on top of hot casserole. Serves 4.
Brown almonds and seeds. Break noodles and bake on cookie sheet 15 minutes at 250°. Mix cabbage, broccoli and onions in a bowl. Add noodles, almonds and seeds.
Heat peaches until boiling. Remove from heat and add 1 cup of sugar. Melt butter in large pan you can cook pie in. Stir together flour, sugar, baking powder, salt and milk. Pour batter into pan with butter after it has cooled slightly and spread, but do not stir. Then pour hot sweet fruit on top. DO NOT STIR! Bake at 425° until golden brown. Can use any juicy fruit or cherries.
Steep tea and cloves in the 6 cups of water for 20 minutes. Add the remaining ingredients.
Mix sugar and flour; add melted oleo, egg yolks and milk. Stir until smooth. Add lemon juice and grated rind. Fold in beaten egg whites. Pour into unbaked pie crust. Bake at 450° for 10 minutes; reduce heat to 350° and bake for 25 minutes or until done.
Scrub potatoes. Butter skins and make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 400° until done.
Core apples and make a slit in skin all around the middle of each apple to prevent skin from bursting. Place apples in small microproof baking dish. In small bowl, melt butter on High 10 seconds. Stir in sugar, cinnamon and raisins. Fill each apple with sugar mixture. Add water to dish. Cook, covered, with plastic wrap on High for 4 to 5 minutes.
Combine all ingredients. Add water to cover. Sprinkle with salt, pepper and parsley. Simmer for 1 hour.
Cut chicken into 1/8 inch slices. In bowl, stir chicken, soy sauce, sherry, and ginger. In skillet over medium high heat, cook vegetables in hot oil until tender, stirring frequently. Return vegetables to skillet and add pineapple with syrup, vinegar, and salt. Stir water and cornstarch in a cup; add to skillet and cook until sauce is thickened and smooth, stirring constantly. Makes 4 main dish servings; 360 calories per serving.
Cook the carrots until tender in salted water; drain. Add the butter and mash the mixture (easier to mash in a blender or food processor). Mix together the sugar, flour, baking powder, vanilla and eggs. Add to the carrots and blend well. Pour into greased 1-quart casserole and bake at 350° for 45 minutes. Serves 4 to 6.
Combine sour cream and dry onion soup mix. Let stand 15 minutes. Beat cream cheese with steak sauce and Tabasco. Add sour cream and mix. Add chicken livers and liver sausage. Beat in blender. Chill. May be frozen.
Salt chicken. Melt butter with garlic salt. Dip each breast in the mixture. Roll in crumbs and place in lightly greased shallow baking dish. Bake at 350° for one hour.
Preheat oven to 375°. Line 9-inch square pan with aluminum foil. Combine crumbs, sugar and margarine; press firmly on bottom of prepared pan. Bake 8 minutes. Cool.
Remove stems from spinach. Wash leaves thoroughly and pat dry. Tear into bite-size pieces. Combine spinach, oranges and almonds in large bowl. Serve with salad dressing.
Saute onion and pepper until soft. Mix all soups, onion, chicken (which have been cut into bite-size pieces) and cheese together and layer tortillas and mixture in 13 x 9-inch glass baking dish. Top with cheese and bake in 350° oven for 30 minutes. This may be made ahead and refrigerated overnight.
Brown meat and onion; drain. Put in crock-pot; cook slowly for 1/2 day.
Brown ground beef with onions, drain. Layer in casserole dish the meat and soups. Top with layer of cheese and then top layer of tater tots. Sprinkle a little cheese across the top of tater tots. Bake at 350° for 30 minutes.
Prepare stuffing mix according to package directions. Stir milk into soup. In a greased 2-quart casserole, layer ingredients in the following order: stuffing, broccoli, crabmeat and soup. Cover and bake at 350° for 1/2 hour. Remove cover and continue baking for another 1/2 hour. Spread cheese on top and bake another 5 to 10 minutes.
Mix all with electric mixer very slow but well. Bake in greased tube pan at 325° for 1 hour and 15 minutes. Don't preheat oven.
Brown ground turkey with onions, add remaining ingredients simmer until brown sugar has dissolved. Serve on open-faced hamburger buns.
Put potatoes in greased 9 x 13-inch casserole dish. Melt margarine in a saucepan. Add sour cream, soup and onions. Spread over potatoes and mix with a fork. Sprinkle paprika over the top; cover with the Cheddar cheese. Bake at 350° until bubbly.
Heat a cast- iron skillet until very hot (smoking). Add olive oil, then immediately add the chicken and onion. Season. Stir-fry until chicken is brown. Add water and cover for 1 minute (to steam the meat). Ready to eat.
Cook shredded or chopped small cabbage head until tender. Drain. Season with butter, salt and pepper to taste. Combine chicken soup and water. Stir until smooth. Alternate layers of herb-seasoned stuffing mix and cabbage in greased baking dish. Pour soup mixture over. Top with dressing mix. Bake at 350° for about 25 minutes or until bubbly.
Cook orzo macaroni as directed and rinse. Cook eggs, sugar, salt and flour with pineapple juice until slightly thickened. Add the macaroni and refrigerate overnight. The next day, fold in fruit and Cool Whip.
Mix together the vanilla pudding mix and the juice. Cook until thick, stirring constantly. Cool completely. Beat until fluffy. Stir in 8 ounces "Cool Whip". Refrigerate.
Preheat oven to 325°. Mash together all ingredients in a casserole dish. Sprinkle cheese on top. Bake 30-40 minutes or until bubbly and golden brown.
Soak bread in milk and egg mixed together. Add remaining ingredients and mix well. Make into patties. Fry until brown.
Measure prunes whole, then remove pits and slice fine. Cream butter and 1 1/2 cups sugar. Add egg yolks and beat until creamy. Add milk alternately with flour sifted with salt, baking powder and soda and beat well. Add prunes and flavorings. Stir until well blended.
In a large bowl, blend grated potatoes and onion; stir in beaten eggs. Add flour, baking powder, salt and pepper. Mix thoroughly. Heat oil in frypan. Drop potato mixture in by tablespoonful. You may press cakes with spatula. Cook until golden brown and crusty on both sides. Drain on paper towels. Serve with bacon, applesauce or ham. Serves 6.
Cook and rinse your macaroni. Boil eggs. In large bowl combine onion and pepper; add in macaroni, eggs and Miracle Whip. Add black pepper to taste.
Stir together flour, cornstarch and sugar. In a large mixing bowl with mixer at medium speed, beat the margarine until smooth and fluffy. Add flour mixture and vanilla. Beat until well blended. Refrigerate at least 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet about 1 1/2 inches apart. Flatten with two fingers. Bake at 375° for 10 to 12 minutes.
Heat oven to 375°. Mix brown sugar, margarine and egg; stir in remaining ingredients. Drop dough by teaspoons onto ungreased cookie sheet. Bake until light brown, 10 to 12 minutes. Immediately remove from cookie sheet. Cool slightly. Frost if desired. Makes about 4 dozen cookies.
Combine milk and sugar in heavy saucepan. Beat yolks in small bowl until smooth. Add to milk and sugar when mixture is just warm. Bring to boil and cook, stirring constantly until thick. Remove from heat and beat until. Add coconut and pecans and frost top of each layer of German chocolate cake.
Mix and make meatballs. Cook meatballs like you would a hamburger, then cover with sauce.
Preheat oven to 350°. Place stick of butter in a 13 x 9-inch oblong baking pan and melt. In mixing bowl, combine flour, sugar and milk; mix well. Heat peaches, sugar and cinnamon. Pour batter of butter; pour fruit over batter. Cook until golden brown.
Put chicken in a bowl and cover with Dale's seasoning; let stand for 30 minutes. Bake or grill until done. Delicious, no other spices are needed.
Blend butter, 1/2 cup sugar and 1 1/2 cups flour. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Combine meat, oats, eggs, Worcestershire sauce and pepper; mix well. On waxed paper, press meat mixture into 20 x 10 1/2-inch rectangle. Combine cream cheese and chilies; mix well. Spread cream cheese mixture over meat mixture to within 1-inch of outer edge. Roll jelly roll fashion, starting at narrow end. Place in 12 x 8-inch baking dish. Bake at 350° for 40 minutes. Top with salsa; continue baking 10 minutes. Let stand 10 minutes before serving.
Cook mushrooms, garlic and onion in 2 tablespoons water for 2 to 3 minutes. In small bowl, mix Ricotta cheese, carrot, spinach and egg whites. Place 1/2 noodles in 12 x 8-inch pan. Top with 1/2 sauce, 1/2 mushroom mixture and 1/2 Ricotta mixture. Repeat layers. Top with Mozzarella cheese and Parmesan cheese. Bake at 350° for 30 to 35 minutes. Serves 8. Per Serving: Calories: 180. Fat: 5 g.
Let potatoes cool. Peel, dice or cut potatoes. Mix all ingredients together and serve.
Mix the first 3 ingredients and place in baking dish. Combine the next 4 ingredients and pour on top. Bake at 375° for 30 minutes.
Mix all ingredients, except half of the grated cheese and tortillas. Spoon 1/2 of sour cream mixture into tortillas and roll, placing in casserole side by side. Top the tortillas with remaining sour cream, the remaining half of grated cheese and second can of olives. Bake at 325° for 20 to 30 minutes.
Season the body cavity well and then put into the cavity the skinned onion whole, the piece of celery, the piece of bacon and the piece of apple. Season the outer skin of the duck. Select a heavy pot, such as cast-iron pot, deep enough to cover the duck and one which has a tight fitting lid. Put enough oil into the pot to cover the bottom. Put the whole duck into the cold oil. Add 1 1/4 cups water. Cover and place over medium heat on top of stove and cook until tender; should take from 1 to 1 1/2 hours. Pierce with fork to test for doneness. When tender enough, permit the duck to brown slowly. When sufficiently browned, add another cup of water. Cover and cook slowly a few minutes longer. Serve gravy over rice.
In a large bowl, beat bananas, sugar, oil, and egg. In a medium bowl, combine both flours, baking soda and powder, and salt. Add to banana mixture, stirring just until moist. Stir in nuts or raisins. Pour into a greased loaf pan. Bake in a preheated 350 degree oven for 45 minutes or until toothpick comes out clean. Cool on wire rack for 10 minutes. Remove from pan to cool completely.
Beat eggs, sugar, squash, oil and vanilla. Add flour, soda, baking powder, salt and cinnamon. Add nuts and raisins. Pour into floured loaf pan. Bake for 1 hour at 350°.
Beat first 4 ingredients until thick and smooth. Add remaining ingredients. Mix until blended well. Pour into 2 loaf pans. Bake at 350° for 1 hour or until inserted toothpick comes out clean.
Mix together the oil, eggs, sugar and vanilla. Sift together the baking soda, flour, cinnamon and salt. Add dry ingredients to creamed mixture. Add the apples, raisins (optional) and the walnuts. Bake at 325° for 1 hour or more.
Mix all ingredients together using mixer or blender. Spinach does not have to be cooked. Recipe may be divided into half. Serve with raw vegetables or corn chips.
Bring sherry and enough water to cover clams to boiling. Add clams and be sure that there is enough liquid to cover them. Add onion and pepper. Cover and steam clams until clams open up.
Brown ground beef with onion in larger skillet, stirring until crumbly. Drain. Stir in next 4 ingredients. Bring to a boil. Stir in noodles gradually. Simmer, covered, for 10 minutes or until noodles are tender, stirring occasionally. Stir in sour cream. Do not boil. Spoon into serving dish and garnish with parsley.
Mix all ingredients together by hand except butterscotch chips. Pour into greased 9 x 13-inch pan. Put butterscotch chips over batter. Bake at 325° for 55 to 60 minutes.
Boil celery 8 minutes and drain. Mix celery, chestnuts, pimento and undiluted soup. Pour in buttered casserole. Toss crumbs and margarine over top. Bake 35 minutes at 350°.
Cook vegetables until tender. Melt margarine and add remaining ingredients. Cook the sauce until smooth, fold in vegetables. Cook 20 to 30 minutes at 350°. Top with bread crumbs or onion rings or flakes. Very Good!
Toast bread slices under broiler on 1 side. Butter other side and sprinkle onion or garlic salt, Parmesan cheese and oregano evenly over slices. Remove crusts and cut into 1/2 -inch strips. Toast the buttered side until side is lightly browned. Makes 4 sticks per slice.
Mix all ingredients well. Pour into a 3-quart casserole. Bake, uncovered, for 3 hours at 350°, stirring occasionally.
Roll veal cubes in seasoned flour and fry in hot oil until browned. Put into crock-pot. Add all remaining ingredients. Stir well. Cover and cook on high for 1 hour, then on low for 6 to 8 hours. Serve over rice or fettucini.
Combine cream cheese, eggs and sugar until smooth. Grease and flour a 9 x 13-inch cake pan. Pour in half of the cake mix. Spread on the cream cheese mix and top with the remaining cake batter. Bake at 325° for 1 hour and 15 minutes. Allow cake to cool and top with coconut-pecan frosting.
Cream butter and sugar; add well beaten eggs, then milk, vanilla, flour, baking powder and salt. Mix together; take small amount out and place on cloth covered with flour. Roll out with rolling pin, using flour to keep it from sticking. Use cookie cutters to cut out and bake in 350° oven until golden brown. Makes 4 to 5 dozen cookies.
Cook broth and peas in 2-quart pan. Bring to boil for 2 minutes. Pan-fry onions in butter. Add flour and whipping cream and pimientos. Add to chicken broth and peas. Salt and pepper to taste. Cover and cook on medium heat for about 3 minutes.
Combine scalded milk, salt, sugar and shortening. Mix yeast with half the flour. Add lukewarm scalded milk mixture. Beat well. Let rise until very light. Add egg and remaining flour. Mix well. Let rise. Roll dough into a rectangle on lightly floured board. Mix together brown sugar and cinnamon. Brush with melted butter; spread with cinnamon and sugar and sprinkle with chopped nuts. Roll up like jelly roll. Form into a ring on greased baking sheet. Pinch ends together to fasten. Using large scissors, cut ring around edge at 2-inch intervals, leaving inner edge in tact. Turn each to lie flat on the pan. Let rise.
Mix taco mix and beans; spread in dish. Spread sour cream over first mixture; add cheese, onion, olives and tomatoes on top. Refrigerate and serve with corn chips.
Crack eggs into bowl and stir until even consistency. Pour bread crumbs onto a flat plate. Pat dry pork chops with paper towel. Dredge pork chop through flour to cover one side and turn over to cover the other side. Apply medium downward pressure to the pork chops to improve adherence of the bread crumbs on the down side. Flip pork chop once more in the bread crumbs and apply pressure again. If the pork chop is thick, stand it on each edge in the bread crumbs to cover the sides as well as possible. Heat oil in deep frying pan to 350° to 360°. Place pork chops into the hot oil. Turn after 2 to 3 minutes. Continue frying until the outside is uniformly medium brown. Total cooking time will be about 4 to 5 minutes. Slice cooked pork chops into 1/2-inch thick strips and serve hot with tonkatsu sauce for dipping.
Brown pork chops and place in baking dish. Place a tablespoon of raw rice, a slice of onion, a tablespoon of tomato and a piece of green pepper on each pork chop. Mix salt, pepper and sugar together; sprinkle over chop mixture. Cover with 2 cups of tomato juice. Bake 1 hour and 15 minutes at 350°. Cover with foil or lid.
Brown hamburger in skillet while boiling noodles. Wash hamburger by placing in colander under hot tap water after browning meat. Return to skillet. Add spaghetti sauce and heat.