HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil lentils and rice in water. When starts boiling, reduce heat. Cover and let cook for 1 1/2 hours. Then blend in blender; return to heat. Add salt, pepper and cumin. Fry onion in oil separate, until golden brown, then add to lentil. Cook for 10 minutes together. Garnish with parsley. Eat it warm. Makes enough for 4 people.
Place vegetables in bowl. Beat eggs and milk together. Add to vegetables. Thoroughly coat vegetables. Drain off excess fluids. Place corn meal and flour in paper bag. Add vegetables. Shake well to coat. Deep fat fry to a golden brown. Serve hot.
Melt butter in 9 x 9-inch pan; brush up onto sides of pan. Add brown sugar; blend over low heat. Remove from heat and arrange pineapple halves and cherries.
Beat cake mix, eggs, oranges and juice and margarine together for 3 minutes. Bake in 9 x 13-inch pan for 30 to 35 minutes in a 350° oven. Cool and top with Mandarin Orange Frosting.
Mix together flour, soda, salt and cinnamon. Set aside. Mix together butter, sugars, eggs and vanilla until creamy. Alternately add dry ingredients to creamy mixture. Last stir in oats and morsels.
Brown ground beef and onions; drain. Combine cheese, soup and remaining ingredients, except biscuits, in a casserole. Bake at 375° for 10 minutes. Remove from oven. Place biscuits around edge. Return to oven for 15 to 20 minutes or until brown.
Mix all ingredients together and simmer for at least 1 hour or more. Serve on hard rolls.
Stir together. Make meatballs and brown in 1 Tbsp. butter. Mix 20 oz. bottle of tangy Brooks catsup and 1 (10 oz.) jar apple or currant jelly. Stir and pour over meatballs. Let simmer for 25 minutes.
Mix first four ingredients together. Sift together dry ingredients; add to first mixture. Fold in pecans. Bake at 350° for one hour in a 13 x 9-inch pan. Frost with Cream Cheese Frosting.
Break or cut lettuce and place in bottom of a large bowl. Add a layer of green onions. Add a layer of celery slices. Add a layer of cauliflower pieces. Add cooked bacon pieces. Add shredded cheese. Cover with Miracle Whip to seal it completely. Let it set for several hours or overnight.
Combine Crisco, salt and peanut butter; mix well. Gradually add sugar and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well. Sift together the flour and soda, blend with first mixture. Drop the dough by teaspoonfuls into a greased baking sheet. Press lightly with a fork to flatten. Bake at 325° for 15 to 20 minutes. Makes 10 to 12 dozen cookies.
Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. In large bowl, combine bananas, sugar, eggs and butter; beat until creamy. Gradually add flour mixture alternately with milk; mix until well blended. Stir in 2 cups chopped pecans and Nestle butterscotch morsels.
Heat oven to 375 degrees. Scrub potatoes, pierce potato to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out the pulp, leaving 1/4 inch potato in the shells. Save the potato pulp for another use. Set oven control to broil. Place potato shells, skin side down, on a pan. Brush with butter. Broil with tops 4 to 5 inches from the heat for 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potato. Broil about 30 seconds or until cheese is melted. Top with sour cream; sprinkle with green onions.
Combine all ingredients except popcorn in saucepan. Cook until soft ball forms when a few drops of mixture are placed in a cup of cold water. Pour over popcorn; mix thoroughly and form into balls.
Mix shortening, sugar, margarine, then eggs. Add gradually dry ingredients, raisins and vanilla. Bake on greased cookie sheet or greased Teflon at 350° for 12 to 15 minutes.
Cut potatoes lengthwise into thick slices. Cut slices into strips. Brush with salad dressing. Place on greased 15 1/2 x 10 1/2-inch jelly roll pan. Season to taste. Bake at 350° for 50 minutes or until tender and golden brown. Makes 4 servings.
In a sealable bag, combine flour, cheese, salt and pepper. Toss the potatoes in flour mixture. Melt butter in shallow baking dish. Put potatoes in a single layer in dish. Bake 1 hour in 375° oven, turning once after 30 minutes.
Combine all ingredients in a glass container. Cap tightly and shake vigorously. Chill until ready to use. Flavor improves when chilled at least 24 hours.
Cream sugar and butter in a bowl. Beat egg and then add the egg and milk. Sift flour, baking powder and cocoa; add to mixture, then add nuts. Stir well. Drop with spoon on greased baking sheet and bake in hot oven (375°) for 15 minutes.
Stew raisins in 2 cups water for 15 minutes; let cool. Mix all dry ingredients together. Blend eggs, sugar and shortening. Blend to dry ingredients. Add milk, raisins and dates. Pour into three loaf pans 1/3 full. Bake at 350° for about 35 to 40 minutes. Store in refrigerator.
In a 2-quart saucepan cook onion, celery and green pepper in margarine until tender. Add tomatoes, water and seasonings. Bring to boil. Reduce heat; simmer over low heat, uncovered, 30 minutes. Add 3/4 cup Mozzarella cheese; stir until smooth.
Dissolve 2 packages yeast in 1 cup lukewarm water sweetened with 1 teaspoon sugar. Let stand 10 minutes, then stir well. Scald milk. Add oleo, 1/2 cup sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast mixture and 3 beaten eggs. Beat well. Add 5 cups flour, more or less, to make a soft dough. Knead lightly and place in greased bowl. Cover and set in warm place. Let rise 2 hours or until double in bulk. Punch down and use however you wish. Good for rolls and kuchen.
Combine sugar, flour and salt in bowl. In saucepan bring to boil oleo, cocoa, water and oil. Pour over flour mixture. Beat and add buttermilk, eggs, vanilla and soda. Pour into greased pan and bake at 400° for 20 minutes.
Cook beef, garlic, onion and green pepper in heavy skillet over medium heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to boil; cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. For hot chili, add Tabasco or cayenne pepper. For thicker, add masa (corn flour).
Mix condensed milk with lemon juice. Add crushed pineapple and nuts. Stir in whipped topping and pour into a 10-inch graham cracker crumb crust. Sprinkle with coconut and chill.
Mix Cool Whip, cream cheese and sugar together; drain pineapple, then add the pineapple and pecans into Cool Whip, mixing. Pour ingredients into pie crust. Chill for 1 hour.
Mix sugar, flour, cream and salt. Pour into unbaked pie shell. Put rhubarb on top. Bake at 400° for 30 minutes. Reduce heat to 350° and bake 30 minutes longer or until pie sets like custard. Cool before cutting.
Grease a 9 x 13-inch plate. Spread cooked, drained broccoli in dish. Sprinkle Parmesan cheese graciously on top, evenly. Add chicken, shredded on top of Parmesan cheese. Mix soup, sour cream, mayo, lemon juice, grated cheese and curry powder together in bowl. Pour on top of chicken. Sprinkle Parmesan cheese again graciously on top. Bake 30 to 40 minutes at 350°.
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle bacon, onion and cheese in plate. Beat together milk, eggs and Bisquick for 1 minute until smooth. Pour into pie plate and bake 35 to 40 minutes until knife inserted comes out clean. Cool 5 minutes. Serve.
Combine all, except butter, in small saucepan over low heat. Gradually bring to a boil (15 minutes). Cool. Beat in butter. Cover and chill. Good on muffins and crackers.
Pour eggnog into fondue pot. Mix cornstarch with 1/2 ounce liquor; stir into eggnog. Cook at medium, stirring, until mixture is thickened. Add remaining liquor. Keep warm at low for serving.
Drain salmon. Discard bones and dark skin. Fork into flakes. Mix salmon with crumbs, salt and pepper. Beat eggs slightly. Add to mixture with mayonnaise and margarine. Shape into patties and fry in oil until brown on both sides.
Brown lean pork cubes slowly with salt, onion, garlic and fat. Add chicken bouillon cubes, dissolved in boiling water. Cook slowly 10 minutes. Add green pepper and celery. Cover. Cook 5 minutes. Slowly blend in cornstarch, soy sauce and cold water; cook until thick, stirring constantly.
In a 9 x 12-inch baking pan, place frozen broccoli in pan with 2 tablespoon pats of butter. Cut up chicken into bite size pieces and place on top of broccoli.
Unroll one tube of dough; place in lightly greased 9 x 13 pan. Seal seams.
Mix dressing and sauerkraut. Make sauce of butter, flour, cream and Dijon. Place noodles in casserole, then corned beef, 1/2 cheese sauce, sauerkraut and rest of cheese. Bake at 350° for 20 minutes.
Bring to a boil the butter, cocoa and milk. Remove from heat and add powdered sugar and vanilla. Mix until smooth. Use with Chocolate Cake from this same book.
Boil and drain noodles according to package directions. Mix tuna, soup and noodles together. Cook in a 350° oven for 30 minutes. Remove from oven and drizzle Hershey's syrup over top. Spread Cool Whip on top and sprinkle with nuts. Serve with cherry on top.
Peel eggplant and onions. Slice in medium rounds. Stem and seed pepper and cut into rings. Cook in salted water until tender. Drain. Place in casserole. Season with garlic salt and pepper. Cover with cheese and bake in hot oven at 375° for 20 minutes. Serves 6.
Cream shortening, vanilla and sugar. Add eggs. Beat well, stir in dry ingredients. Fold in bananas. Bake in 2 small loaf pans or 1 large pan, greased, for 1 hour or until toothpick comes out clean.
Combine Bisquick and sugar in a bowl and mix well. Add orange juice and beaten eggs to the first mixture. Stir in raisins, candied fruit and almonds. Put in a greased 9 x 5 x 3-inch pan. Bake at 350° for 60 to 70 minutes.
Rinse and drain wild rice. In large skillet, cook and stir almonds, onions and grains in butter until almonds are golden. Pour mixture into a greased 1 1/2 qt. casserole. Heat broth to boiling, stir into grains. Cover tightly and bake at 324 F for 1 1/2 to 2 hours, until liquid is absorbed. This recipe holds very well for several hours.
Make peanut butter sandwiches with crackers. Dip in white chocolate and wax. Cool.
In a baking dish, combine artichokes, mayonnaise and 2 cheeses. Sprinkle with garlic and pepper. Bake in oven for approximately 20 to 25 minutes at 350°. Heat to bubble.
Grease 9 x 13-inch pan. Put Swiss cheese on each breast. Mix rest of ingredients and pour over chicken breasts. Bake in 350° oven for 1 hour.
Grease bottom and sides of 15 x 10 x 1-inch baking pan. In a large bowl mix 3 cups flour, sugar and margarine. Mix until size of coarse meal. Press into bottom of pan evenly. Bake at 350° for 20 minutes.
Mix chocolate with butter in saucepan. Place over low heat, stirring constantly, until blended. Remove from heat; blend in evaporated milk gradually. Mix sugar, cornstarch and salt in a bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually. Mix in pecans. Pour into pie shell. Bake at 375° for 45 minutes or until puffed and brown. Cover with aluminum foil if it browns too fast. Cool completely so it will set.
Melt butter in cast-iron or nonstick medium size skillet. Break eggs into skillet, stirring constantly with spatula. When eggs are set, but not dry, fold in cottage cheese. Serve at once on preheated plates.
Combine the cider, juice and brown sugar in a 30-cup coffee maker. Add cinnamon sticks. Place remaining spices in basket with fruit which has been sliced. Put lid on coffee maker and plug in. Allow to go through cycle, then serve.
Preheat oven to 350°. In a 9 x 13-inch glass pan, spread the crushed pineapple on bottom, then spread cherry pie filling over top of crushed pineapple. Sprinkle dry cake mix over top of cherry pie filling. Slice margarine over top of dry cake mix. Bake for 30 to 35 minutes. (You can use any pie filling.)
Mix apricots (juice and all) with pudding mix and poppy seed. Add drained pineapple, drained oranges, drained peaches and fresh fruit.
Mix all ingredients together and serve in a dish with cubed bread to dip. Great with Italian or pumpernickel bread.
Combine all ingredients in small saucepan. Bring to boil over low heat. Brush over steaks and marinate about 1 hour. Brush remainder on steaks while grilling. This sauce is also good for roasts.
Mix the mayonnaise, sour cream and onions together. Put fillets in a shallow baking pan. Spread mixture over uncooked fillets. Sprinkle with grated Cheddar cheese. Bake at 375° for 30 minutes.
Flatten cutlets. Combine spinach, bread crumbs, cheese and egg. Spread mixture over cutlets. Roll with stuffing inside and place seam side down in non stick baking dish. Combine tomato sauce, wine, onion and garlic. Pour over cutlets. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover during last 20 minutes of baking. Spoon on sauce. Serves 8.
Cook squash and onion together until tender in a small amount of salted water (salt to taste). Drain and combine with white sauce, American cheese and eggs. Turn into a greased baking dish, sprinkle with the buttered crumbs and Parmesan cheese. Bake at 350° about 30 minutes or until browned.
Preheat oven to 350°. Cream butter; gradually add sugar, beating very well. Add eggs 1 at a time, beating after each addition. Combine next 7 ingredients. Add to creamed mixture alternating with pumpkin and ending with flour. Stir in vanilla. Put in 2 greased, floured loaf pans. Bake 45 minutes or until done. Cool on wire racks. Makes 2 loaves.
In small bowl, combine flour, soda, cinnamon and salt. In large bowl, combine brown sugar and butter; beat until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chips, apples and oats. Using a rounded tablespoon for each cookie, drop dough onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool 1 minute. Remove to wire rack. Cool completely. Makes 3 1/2 dozen 3-inch cookies.
In 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are fork-tender.
In shallow baking dish, combine honey Dijon dressing, water, garlic, ginger, red pepper and turkey. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours. In large skillet, bring turkey with marinade to a boil. Reduce heat and continue cooking, stirring occasionally, 3 minutes or until turkey is almost done. Stir in green onions and cook an additional minute or until the turkey is done. Serve over hot rice.
Mix together flours, sugar, baking powder and salt. Stir in oats. Add oil, eggs, bananas and blueberries. Stir just until mixed.
In a skillet, place the first 6 ingredients. Cook 10 minutes or until the rice is golden. Add remaining ingredients. Put into casserole and bake until rice absorbs the liquid (20 to 30 minutes). Stir while baking, once. Serves 4 to 5.
Butter a square pan (8 x 8 x 2-inch). Spread nuts into pan. Heat sugar, corn syrup, margarine and 1 cup half and half to boiling in saucepan on medium heat, stirring constantly. Stir in remaining half and half. Cook over medium heat, stirring frequently to 245°. Immediately spread over nuts in pan; cut into squares.
Sprinkle paprika and garlic powder on meat to coat lightly. Mix undiluted soups together and pour over meat. Bake in 275° oven for 4 hours. Check occasionally to stir and add water, if needed. During the last 1/2 hour, add 1/2 pint sour cream. Serve over noodles. Serves 4 to 5.
Spread hash browns in bottom of rectangular casserole dish. Mix cheese, onion, soup, sour cream and 1 stick butter and spread over hash browns. Coat crushed cornflakes with other stick of melted butter and spread over casserole. Bake at 350° for 45 minutes.
Melt in microwave. Stick toothpicks in jumbo marshmallows. Dip marshmallow in caramel sauce. Roll in Rice Krispies.
Mix flour, salt and shortening with fingers until all lumps disappear. Add hot water gradually to make a soft dough. Roll out to desired thickness and cut into 4 inch squares. Cook approximately 15 minutes in boiling broth.
Mix sugar, milk and syrup together in heavy saucepan and bring to soft ball stage. Remove from heat. Add vanilla and peanut butter and beat until thick and creamy. Pour into pan to cool.
Mix pretzels, 1/2 cup sugar and margarine. Spread in a buttered 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, 1 cup sugar and Cool Whip. Spread on top of pretzel layer. Dissolve Jell-O in boiling water; add strawberries. Refrigerate until mixture is partially thickened. Spread on top of cheese layer and chill thoroughly before serving.
Brown meat and drain fat. Add sauce and water. Blend well and simmer 5 minutes. In a bowl, combine Ricotta cheese, chives, oregano and egg; mix well. In a 9 x 13-inch pan, put 1 1/2 cup meat sauce. Add 1/2 of the noodles, 1/2 of the cheese mixture and 1/2 of the Mozzarella. Repeat. On top put remaining meat sauce and Parmesan cheese. Cover and refrigerate overnight. Bake uncovered at 350° for 50 to 60 minutes until bubbly. Let stand 15 minutes. Serves 12.
Boil chicken. Remove skin and bone. Cook rice as package says. Stir all ingredients together and bake at 350° for 30 minutes.
Mix all ingredients and bake in 350° oven for 30 minutes. Makes 3 large layers.
Brown meat; spoon off excess fat; add next 6 ingredients. Simmer until thick, 45 minutes to one hour, stirring occasionally. Cook noodles in boiling salted water until tender; drain; rinse in cold water.
Preheat oven to 425°. Beat eggs slightly with beater; beat in remaining ingredients. Pour into pie shell. Reduce heat; bake at 350° for about 45 minutes or until toothpick inserted comes out clean.
Mix flour and milk in small saucepan. Cook over medium-low heat until thick. Set off heat and cool until cold. Cream sugar, margarine and vanilla until fluffy. Mix cold flour mixture into sugar mixture and whip well for 8 to 10 minutes. Makes enough for a sheet cake. Double recipe for layer cake.
Mix food coloring and Nestle Quik; let stand. Cream shortening and sugar. Add eggs and food coloring mixture. Beat very well. Add remaining ingredients except vinegar and baking soda. Beat at medium speed 2 to 3 minutes. Dissolve soda in vinegar and add to mixture and mix by hand. Pour into 2 (8-inch) greased pans. Bake at 350° for 30 to 35 minutes.
Mix well. Put in greased 9 x 13-inch pan. Cover with topping.
Mix all together and spread in well-greased 9 x 13-inch pan. Mixture will be sticky. Bake at 325° for 20 to 25 minutes. Cut in squares while hot and remove from pan.
Empty D-Zerta mix in small mixing bowl. Add 1 cup water. Mix until fluffy. Put in small pieces of cream cheese. Mix well. Add strawberries; put Equal over strawberries and let dissolve. Put in refrigerator until it gets cold.
Scald milk. Add salt, oil and sugar. Pour over yeast. Add flour. Knead a few times. Roll out and cut rolls. Brush with butter. Let rise 1 hour. Bake at 350° until brown.
Mix and chill 6 hours. Serve with tray of assorted raw vegetables such as carrots, celery strips, sliced cucumbers, green peppers, cherry tomatoes or cauliflower.
In large cooler combine all ingredients, stirring Kool-Aid, sugar and water well first. Add lots of ice. Pour in ginger ale just before serving. Makes at least 75 servings.
Mix together the onions, celery, broccoli, mushrooms, tomatoes, pepper, olives and garlic. Add the olive oil and seasonings to mixture and toss; set aside.
Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish soup with chives and sour cream. Serves 8.
Put ingredients all together in cook pot. Let cook all day. Start in morning; should be done by dinner.
Mix first 4 ingredients. Arrange apple slices in unbaked pie shell. Blend brown sugar and flour. Cut in butter or margarine with pastry blender until crumbly. Sprinkle over apples. Bake in moderately hot oven at 400° for 30 to 35 minutes. Serve with or without cream.
Soften gelatin in cold water; mix tomato juice, bay leaves, salt, celery, onions and cayenne. Simmer 10 minutes. Strain. Dissolve gelatin thoroughly in hot tomato mixture. Add vinegar and lemon juice; turn into a 1 1/2-quart ring mold. Chill until firm. Serves 6 to 8.
Mix well. Make into oblong rolls. Wrap in Saran Wrap or waxed paper. Refrigerate for 24 hours. Remove paper. Put on cookie sheet. Bake at 225° for 3 hours.
Dip trout in milk. Season with salt and pepper and roll in flour. Cook the trout in butter until evenly browned on both sides. Remove fish and saute the chopped almonds in the butter. Sprinkle generously over the fish. Serves 6.
Mix all ingredients in bowl. Grease loaf pan and pack. Bake 350° for 30 to 40 minutes.
Mix all ingredients for casserole together and pour in a greased 9 x 13 inch casserole dish.
Mix well and bake in 9 x 13-inch pan at 350° until done; cool.
Boil chicken, cool and shred. Boil broccoli. Grease an 11 x 7-inch casserole dish. Place chicken on bottom, then broccoli. Combine mayonnaise, soup, curry powder and lemon juice. Pour over broccoli. Sprinkle with mixture of cheese and bread crumbs. Top with melted butter. Bake at 350° for 30 minutes.
Cook squash with finely chopped onions, then drain. Melt margarine in hot milk; add crumbs, squash, salt and pepper. Add Egg Beaters. Mix well. Pour into greased casserole (use Pam). If desired, top with extra buttered crumbs or low-fat cheese. Bake 30 minutes in a 350° oven.
Put rhubarb in bottom of a 9 x 13-inch lightly greased pan. Top with sugar and red jello. Sprinkle miniature marshmallows over that. Top with yellow cake mix, mixed according to directions. Bake at 350° for 45 to 50 minutes. Will be shaky when done. Turn out on plate.
Combine all ingredients. Put generously greased corn stick pans in 475° oven and preheat for 5 minutes. Remove and add corn bread mixture. Pans will sizzle. Bake at 475° for 12 to 15 minutes. Fills two pans.
Cream butter and sugar. Add flour slowly. Dough will be soft and smooth. Chill dough. This cookie can be rolled between wax paper and cut 1/4 inch thick (small cutter). Bake at 325° for 20 to 30 minutes or until very light brown.
Mix all ingredients together. Pour mixture in small pie plate. Bake 30 minutes in a 350° oven.
Cut eggplant into 1/2-inch slices and sprinkle with salt, let stand 20 minutes. Pat dry. Dip each slice in the flour, salt and pepper. Fry in hot oil. Lay on paper towel. Pour 1/4 of sauce in a 2-quart casserole and layer with 1/3 eggplant slices. Repeat eggplant, sauce and cheeses. Cover and bake at 400° for 20 minutes. Remove cover and bake 10 more minutes.
Cook spinach according to directions on package. Drain well. Mix all ingredients. Chill several hours before serving.
Heat oven to 350°. Spread cream cheese on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce and remaining Mozzarella cheese.
In a large pan, combine sugar, soda and salt. Stir in buttermilk and Karo. Bring to a boil over medium heat, stirring constantly. Cook and stir to hard ball. Remove from heat; add oleo. Stir in pecans. Beat until mixture is thick enough to drop, perhaps 5 to 6 minutes. Drop on wax paper. If mixture gets too stiff, add 1 teaspoon of hot water.
Sift together the already sifted flour with the sugar, baking powder, soda and salt. Add the raisins and caraway seed to the dry mixture. Mix together the eggs, buttermilk and Crisco. Combine with dry ingredients and mix well. Pour into greased pan and bake at 350° for 30 to 45 minutes. (I bake it in a greased cast-iron skillet.)
Mix all ingredients thoroughly. Shape into small balls; chill at least 1 hour. Melt chocolate chips and paraffin in double boiler. Dip balls in mixture. Cool on wax paper. Lots of calories? Who cares.
Mix all ingredients together. Bake in glass baking dish at 350° for 30 minutes. Serve with crackers.