HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry pork sausage. When done, cut into 2-inch pieces. Set aside. Slice potatoes and fry in butter. Salt. Warm corn and beans in pan. Mix all ingredients together. Serve hot. Add pepper to taste.
Drain fruit well. Cut pineapple rings into pieces. Add oranges, marshmallows and sour cream. Mix well. Pile on serving plate. Sprinkle with coconut and top with cherry halves. Refrigerate.
Slice up onions. Put in cold water. Bring to a boil. Just when it starts to boil, drain them. Repeat the step; cover onions in cold water and bring to a boil. Drain. Put in a 9 x 13-inch casserole dish. Dab with butter. Salt and pepper to taste, then slice Velveeta to cover onions. Take 10 or so Ritz crackers and crumble over the top of the Velveeta. Bake at 350° for about 30 minutes, just enough to melt cheese.
Preheat oven to 400°. In a medium bowl, combine ingredients and mix well. Shape into small balls. Place 1-inch apart on lightly greased baking sheets. Bake 12 to 15 minutes or until edges are lightly browned. Remove from baking sheets immediately. Serve hot. Makes about 3 dozen.
Mix flour, sugar and eggs. Add vanilla, milk and salt. Mix well, then add corn. Put in an 8-inch square buttered dish. Bake at 400° for 45 minutes. (May be doubled; use a 13 x 9-inch dish!)
Preheat oven to 350°. Saute oleo, onion and bell pepper, but do not brown. Add remaining ingredients. Mix well. Place in baking dish and bake for 45 minutes to 1 hour.
Blend dry ingredients. Add oil, milk and egg. Mix well with fork. Stir in apples. Drop by teaspoon into 375° fat. Fry 3 minutes until golden brown. Roll warm puffs in cinnamon-sugar mixture.
In large saucepan, cook potatoes in boiling water to cover until tender, about 40 minutes; drain. Cool slightly; cut into cubes.
Brown hamburg and onion. Drain. Stir in kidney beans with liquid, tomato sauce, chili powder and garlic salt. Heat to boiling. Pour 1/2 of mixture in greased casserole, top with chips. Put remaining mixture over layer, add cheese over top. Cover and cook at 350 degrees for 25 - 30 minutes.
Mix cake mix, sugar, oil and apricot nectar. Beat until smooth. Add 1 egg at a time, beating after each addition. Bake in a tube pan at 350° for 30 minutes. Reduce heat to 300° and bake for 30 minutes. Combine confectioners sugar and lemon juice until of glaze consistency. Glaze thoroughly cooled cake.
Saute onion and garlic in oil. Add beef and cook until brown. Drain and stir in tomato sauce, stewed tomatoes, steak sauce, chili powder and cumin. Heat to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in beans and simmer, uncovered, for 10 minutes. Ladle into bowls and top with shredded cheese.
Heat oven to 350°. Mix all ingredients and mix well. The more it is mixed the better it will be. Put in pan and round it. Cover with catsup. Cook for 30 minutes or until done.
Put milk on to heat. Make a paste of mustard and flour. Combine with well beaten egg. Add to milk. Add cheese and when mixture begins to thicken, stir in rolled crackers and salt and pepper. Serve on crisp crackers. Dust with paprika.
Bring water to boil with bouillon cubes. Add carrots and celery. Bring to boil (about 5 minutes). Add remaining vegetables. Bring to boil. Simmer until all vegetables are tender. Add cream of chicken soup. Cube Velveeta; add and stir until melted.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic. Stir-fry 2 minutes. Add squash; stir-fry 3 minutes or until vegetables are crisp-tender. Add tomato, basil and lemon pepper. Cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle with cheese. May serve with pasta for a main dish.
Mix brown and white sugar. Add flour and mix. Beat 2 eggs and add milk or cream. Melt butter and add to egg and milk mixture. Pour this into sugar and flour mixture. Mix well and add vanilla and pecans. Bake at 375° for 1 hour or until done.
Cook sausage; drain and set aside. Preheat oven to 425°. Press crust into lightly greased 14-inch pizza pan, forming a 1/2-inch rim. Bake 5 minutes.
Cook in big pot. Melt sugar and syrup. Add wax, then peanuts approximately 10 minutes after starting to boil or when peanuts are done. Remove from heat. Add soda, stir well and pour into greased pan. Spread thin. Cool and crack.
Combine first 5 ingredients; set aside. Sift dry ingredients into bowl. Cut in shortening to resemble coarse crumbs. Combine egg and milk; add all at once to flour mixture. Stir just until moistened. Line muffin tins with paper cups. Spoon in small amount of batter. Top with layer of nut mixture. Repeat layers, filling pans 2/3 full. Bake at 375° for 20 minutes.
Microwave: Combine first 3 ingredients in a 2-quart microwavable casserole; cover. Microwave on High 10 to 12 minutes or until heated through. Stir. Top with cheese. If desired, garnish with sour cream and green onion. Makes 8 servings.
Bake cake and cool. Beat cream cheese, 1 cup Cool Whip and 1 cup powdered sugar. Add enough milk to make spreadable. Set aside. Mix undrained pineapple and the lemon pudding. When cake is cooled, spread with the cream cheese mixture. Top with Cool Whip and refrigerate overnight.
Peel eggplants. Boil in salted water until tender. Strain off water and mash. Saute chopped onions in butter. Beat eggs. Grate cheese. Combine ingredients. Salt and pepper to taste. Cover with buttered crumbs. Bake in moderate oven 45 minutes. Serves 8 to 10.
Combine the first 6 ingredients and marinate for 24 hours or overnight. Add the remaining ingredients.
Melt butter over low heat. Add sugar and spices. Stir until sugar is dissolved. Drizzle over popcorn and toss to mix well. Makes 2 quarts.
In a medium saucepan, stir together first five ingredients. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens (about 3 to 4 minutes). Gradually stir in cheese. Add macaroni and tuna, mixing thoroughly. Turn into a greased 2-quart casserole. Sprinkle bread crumbs over the top and bake at 350° for 30 minutes.
Arrange frozen roll dough in greased bundt pan; drizzle with melted margarine. Mix pudding mix, brown sugar, pecans, cinnamon in a small bowl. Sprinkle over rolls. Let rise, covered, all night. Preheat oven to 325°. Bake rolls for 25 to 30 minutes or until golden brown. Invert onto serving plate while warm.
Mix all ingredients together, except vanilla. Add vanilla last when candy is done. Cook slowly until small amount tested in saucer is very firm. (Firm enough to cut into blocks). Beat well and pour on a platter. Let cool and cut into blocks.
Place hash browns and all but last two ingredients in 9 x 12-inch container. Top with margarine and cracker crumbs. Bake at 350° for 30 minutes.
Mix ingredients together. Drop into hot fat, 1/4-inch deep until lightly browned on both sides.
Beat egg whites and cream of tartar as for angel food cake. Add sugar, nuts and crackers. Add to egg white mixture. Bake in greased 9 x 13-inch pan at 350° for 35 minutes. Cool. Prepare Dream Whip. Put on cake. Add pineapple on top of Dream Whip. Sprinkle with coconut.
Mix first three ingredients to make dough, then combine and refrigerate overnight. Roll out in confectioners sugar. Roll dough into 9-inch circles (6) and cut into triangles (16). Brush with melted butter. Spoon filling onto dough and roll from wide to narrow end. Brush tops with beaten egg yolk. Bake in 350° oven on ungreased cookie sheet for 15 to 20 minutes or until lightly browned.
Cake: Put first 5 ingredients into a 13 x 9 pan and mix together well. Place into a 350° oven for 30 minutes. Cake will be a golden brown.
Preheat oven to 350°. Combine and mix all ingredients and pour into cake pan.
In skillet cook onion, green pepper and garlic in margarine until tender. Add undrained tomatoes (cut up), parsley flakes, bouillon granules and hot pepper sauce. Simmer, covered, for 10 minutes. Blend together cornstarch and water. Stir into tomato mixture. Cook and stir until thickened and bubbly. Cut fish into 1-inch pieces. Add to tomato mixture, stirring to coat. Return to boiling. Reduce heat. Simmer, covered, for 5 to 7 minutes. Serve fish mixture over rice.
Brown and cut up 4 cooked cubed veal patties. Put them in the water. Bring water to a boil. Add bouillon cubes. Cook until soft the onion, green pepper, potatoes, carrots, black pepper, curry powder, basil and garlic (about 10 to 15 minutes). Add tomatoes, cream of mushroom soup and mushrooms (use the liquid in the cans). Warm up. Do not boil.
Mix flour, sugar and baking powder. Then add butter, milk, eggs and vanilla. Bake at 425° in muffin or corn stick rings until done.
Sift together flour, baking powder and soda. Some flour can be added to the cranberries to prevent them from bleeding while baking. Add sugar, salt and egg. In a separate measuring cup, combine orange juice, butter and hot water to make 3/4 cup. Fold liquid into dry ingredients, then add cranberries and nuts. Pour into greased loaf pan. Bake at 325° for 1 hour and 10 minutes. Check with toothpick to see if done.
Melt margarine. Add sugar, peanut butter and eggs. Mix with spoon. Add rest of ingredients, ending with chocolate chips. Bake at 325°. Leave soft like brownies in the middle. Don't overbake. Frost with chocolate icing.
Beat eggs, sugar and oil together. Add zucchini and vanilla. Mix remaining ingredients together and add to zucchini mixture until blended. Bake in a greased and sugared loaf pan at 350° for 1 hour. Sprinkle the top with a little sugar, if desired.
Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour, then blend well. Add milk and fold in 1 cup of coconut. Pour into pie shells. Top with remaining coconut. Bake at 325° for 60 minutes.
Brown sausage and pour off grease. Add onion, garlic, celery and green pepper to sausage and simmer until tender. Wash rice and put all ingredients in a large bowl and mix thoroughly. Then transfer all ingredients to Pyrex dish and bake at 350° for 1 1/2 hours. Serves 6 to 8.
Mix dry ingredients. Beat egg; add to dry mixture. Add hot water to mixture. Heat oil to a rolling boil. Drop mixture into boil by spoonfuls. They will float to the top of oil; turn over and let brown. Remove from oil and drain on paper towel.
Butter tube pan and sprinkle with bread crumbs and shake out excess and set pan aside. Sift and mix flour, soda, salt, cloves, ginger, cinnamon and cardamom. Cream and mix sugar, oleo, vanilla, eggs and sour cream. Mix above alternately beginning and ending with flour mixture. Spoon batter into pan and bake about 1 hour in 325° oven. Cake is done if knife inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and sprinkle with powdered sugar.
Beat eggs; add brown sugar, cinnamon, ginger and salt. Mix well, then add milk and pumpkin. Bake at 450° for 10 minutes, then at 325° for 40 minutes. Makes 2 pies.
Line casserole dish with chipped beef. Slice chicken breast into as many small pieces as possible. Mash each piece flat. Roll each piece of chicken breast with slice of chipped beef inside. Roll slice of bacon around chicken and skewer with toothpick. Place chicken rolls on chipped beef in dish. Mix soup and sour cream; pour over chicken. Bake in oven for 2 hours. Do not salt (beef is salty). Yields 8 servings.
Cook rice according to directions on package. Melt butter in frying pan. Saute onions until golden. Add flour, salt and pepper to onions. Mix well. Gradually add cream and chicken broth, stirring constantly. Cook until thickened. Add cooked rice to sauce, chicken, parsley and almonds. Mix well and pour into a greased casserole. Bake in a 425° oven for 30 minutes.
Cut tops off green peppers. Remove seeds and membranes. Precook pepper cups in small amount of boiling water, salted, for 5 minutes. Drain; sprinkle inside with salt. Combine the next 4 ingredients. Add Tabasco sauce, salt and pepper to taste. Fill peppers. Place upright in oblong baking dish. Pour tomato sauce around peppers. Bake at 350° for 30 minutes. Spoon tomato sauce over peppers when serving.
Mix corn meal, flour, salt, baking powder, onion, egg, milk, water and bacon drippings together and drop by teaspoonsful into hot deep fat. Cook until golden.
Coat a 9-inch pie plate with margarine. Mix hash and 1 beaten egg; press into plate to form crust. Bake at 375° for 10 minutes. Saute onion in 3 tablespoons margarine. Layer cheese, sauteed onion and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust. Bake at 350° for 30 to 40 minutes until filling is set. Let stand 10 minutes before serving. Makes 6 servings.
Cream together butter and Crisco. Beat in slowly 3 cups sugar and eggs (1 at a time), beating well after each addition. Add flour alternately with milk, starting with flour and ending with flour. Add flavoring and fold in black walnuts, chopped (if desired). Put into 10-inch type pan. Bake at 325° for 1 1/4 hours. Do not open door for 1 hour (sometimes 1 1/4 to 1 1/2 hours).
Pour rice in buttered oblong baking dish. (Do not use quick rice.) Sprinkle dry onion soup mix over the rice. Place chicken pieces skin side up over rice and onion mixture. Mix together mushroom soup with water and pour over chicken. Prepare in advance; set automatic oven at 350° and bake, uncovered, for 1 hour.
Roll crackers fine and mix with sugar and melted butter. Press in bottom and on sides of pie plate to make shell. Bake in moderate oven for 5 minutes before filling.
Cook artichokes as directed on package omitting salt; drain. Place artichokes in a shallow dish.
Cream the shortening and sugar. Add egg, then add all dry ingredients. Add oatmeal last. (You may have to work the oatmeal in with your hands. It becomes very stiff.) Try to blend as best you can. Drop by teaspoon on ungreased cookie sheet. Flatten with fork dipped in cold water. Bake at 350° for about 12 minutes. Sift powdered sugar on top of cookies. Remove from cookie sheet. Place on plate to cool. Store in Tupperware or in refrigerator in tight container.
Cream shortening and sugar. Add eggs. Blend in vanilla. Sift together soda, salt and flour. Add to creamed mixture. Stir in chips, M&M's or raisins, whichever you choose. Drop by teaspoon on a greased or sprayed cookie sheet. Bake at 325° for 7 to 10 minutes.
Mix all ingredients in a large pot and cook on medium heat. Do not let boil because of the cream. Sprinkle parmesan on top.
Mix thoroughly 1 box of cake mix. Add 1 egg and 1 stick of softened margarine. Put in pan, 13 x 9-inch. Pat around all of pan.
Mix all ingredients well. Pour into a 9-inch pie shell. Bake at 350° for 45 to 50 minutes. Cool and top it with whipped cream or ice cream.
Heat oil and saute pepper, onion, celery and garlic. Add tomatoes, water and seasonings. Simmer 15 minutes. Add shrimp and simmer 15 minutes more. Add cornstarch. Serve on rice.
Brown meat in a heavy kettle, drain. Add all the ingredients except the green beans, corn and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add remaining ingredients, bring to a boil and simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving.
Combine and place in a 5 or 6-cup greased ring mold. Refrigerate several hours or overnight. Unmold and fill center with strawberry preserves.
Combine corn meal, flour, baking powder, salt, sugar, hot sauce and onion in a mixing bowl. Mix egg and milk, leaving the dough stiff enough to spoon or roll in long rolls. Fry in fish grease. Brown slowly.
Cook the pasta according to package directions. Saute the onion in the olive oil until softened (about 5 minutes). If more liquid is needed, add the water. Add the crushed tomatoes and the basil. Mix well and cook, uncovered, on medium until the liquid is reduced. Stir occasionally. Makes 4 servings.
Cook meats. Add rest. Serve with French bread and salad. Serves 10.
Crush Oriental noodles, while still in package. Toast almonds in microwave for 1 to 2 minutes (or until almonds are crunchy). Mix cabbage, noodles and almonds. Mix oil, vinegar and Oriental seasoning packet in a small bowl. Keep oil/vinegar/seasoning mixture separate from cabbage mixture until just prior to serving. Serves about 3 to 4 people.
Beat cream cheese, sugar, vanilla and brandy until very smooth with electric mixer. Add eggs; beat just enough to mix in. Grease and flour 2-quart souffle dish (or large spring-form pan). Fill with mixture. Place in a shallow pan of water. Bake in preheated 200° oven for 8 hours. Allow to cool in pan. Unmold and chill before serving. Serves 12 to 16.
In large saucepan, combine all ingredients except mixed vegetables and pasta. Bring to a boil, reduce heat, cover & simmer 10-15 minutes or until celery and onion are crisp-tender. Stir in mixed veggies and pasta, cover and cook over medium heat another 20-25 minutes until veggies and pasta are tender, stirring occasionally. For heartier soup, add 1 lb. cooked ground beef or 2 c. cooked shredded chicken when mixed vegetables and pasta are added.
Dice the potatoes and onions. Cook potatoes, onions, beef, tomatoes and spices until potatoes are done. Add mixed vegetables, peas and corn. Let simmer for 1 hour.
Mix flour, cake mix and eggs. Add oil, water, strawberry jello and frozen strawberries. Pour in two greased and floured cake pans. Bake 30 to 35 minutes at 350°. Cool and frost with icing.
Mix all of dressing ingredients except parmesan cheese well. Add cheese and mix again. Coat lettuce and croutons with dressing and add about 1/2 cup shredded parmesan cheese. For Croutons: cube about a half loaf of any kind of bread. Heat olive oil, black pepper, garlic salt and fresh garlic. Toss the bread cubes and turn constantly to coat and cook. Be careful not to burn them. The croutons will need to sit out for awhile to become crisp.
Mix all ingredients, except vinegar, in small bowl. Blend in vinegar. Makes about 1/2 cup.
Make a custard by cooking eggs, sugar, salt and 1 quart milk over low heat for 25 minutes or until back of spoon is coated. Do not boil. Pour custard in bowl and add second quart of milk. Add vanilla and nutmeg. Refrigerate until chilled, about 9 hours. Add brandy.
Cook ingredients until preserves melt. Spoon some glaze on ham while cooking. Baste occasionally. During last half hour of cooking, place apricot halves and more glaze on ham.
Spread rolls on cookie sheet and bake until golden brown. cool Mix cream cheese and sour cream together. Spread on cool crust.
Blend the ingredients. Drizzle in 1 1/2 cups Bertolli olive oil. Fold in 1/2 cup Parmesan or Romano cheese.
Place the 1 1/2 cups of Praline Powder in a medium mixing bowl and set aside. Beat egg whites, adding sugar slowly until peaks hold. Fold egg whites into the Praline Powder. Don't wash the bowl, just pour in the cream and whisk. Add the vanilla and beat until soft peaks hold. Fold the cream into the praline mixture. Pour into a 1-quart freezerproof bowl. Sprinkle with the 1 tablespoon of Praline Powder. Freeze at least 4 hours before serving.
Beat egg whites stiff and add 8 tablespoons sugar for meringue. Bring milk to a boil. Mix other ingredients, except wafers and bananas, and 1/4 cup milk together. Add to boiling milk and, after it thickens, pour over layer of vanilla wafers and sliced bananas. Top with meringue and cook at 350° until meringue browns, about 10 minutes.
Clean celery and cut into strips. Cut to fit in pint jars. Cut carrots the same. In saucepan, cook carrots (covered) and boil for 2 minutes. Add celery and cook for another 1 to 2 minutes. Drain. Put in hot pint jars. Combine water, vinegar, salt and spices. Bring to boil. Pour in jars. Put on lids. Process in boiling water bath for 10 minutes. Makes 4 to 5 pints.
Mix first four ingredients in large bowl. Combine sugar, apple cider vinegar, eagle brand milk and mayo or miracle whip. Pour over pasta mixture and refrigerate. Makes 30 1/2 cup servings.
Saute onions in oil until golden brown, stirring frequently. Add 1/2 cup water, then simmer 8 minutes. Stir in peas and smother for 20 minutes. Add 1 cup water and smother for 15 minutes. Add the 5 cups water and cook for 45 minutes. Season to taste.
Mix cake mix, softened butter and egg together with fork. Spread in bottom of cake pan and around sides, too. Mix confectioners sugar, cream cheese, 2 eggs and vanilla. Pour this mixture over top of cake mix. Bake at 350° for 35 to 40 minutes.
Take a cup of kindness. Mix it well with love. Add patience and faith. Top with joy and cheer. Sprinkle generously with happiness and you'll have a warm cozy home throughout the year. Serves all.
Mix together the first 6 ingredients in a bowl. Mix together the buttermilk and egg in bowl. Slice green tomatoes. Dip into flour mixture, then in buttermilk and egg mixture. Dip back into flour mixture and fry in hot vegetable oil until brown on both sides.
Place cooked broccoli in a 12 x 7 x 1-inch dish. (Cook broccoli until tender-crisp first.) Layer on chicken. Combine soup, mayonnaise and lemon juice. Pour over top. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle over top. Bake at 350° for 30 minutes or until brown.
Melt chocolate chips. Beat until cool. Stir in nuts, marshmallows and peanut butter. Spoon clusters onto wax paper. Let cool. When firm, eat!!!
Prepare cake mix according to package. Bake in a greased and floured 9 x 13-inch pan for 30 minutes. Cool.
Cook broccoli; drain. Mix all ingredients together. Spread cheese and crackers on top. Bake at 350° for 45 minutes.
Pound pork chops into thin cutlets. Fill with a piece of cheese and a piece of ham, trimmed to fit inside of the cutlet. Salt and pepper them and add a dash of nutmeg. Turn the edges of meat in and roll. Hold together with toothpicks. Coat with flour, egg and bread crumbs. Place in hot oil, turning from time to time until brown. Cooking time is approximately 15 minutes.
Cook rice. Cook broccoli. Add all other ingredients and put in a greased 9 x 13-inch pan. Cover. Bake at 350° for 1 hour.
Combine all ingredients. Bake 1 hour at 325° in greased loaf pans. Makes 2 loaves.
Preheat oven to 350°. Grease 2 loaf pans and set aside. Combine all ingredients in a large bowl and mix well. Put mixture into loaf pans and bake for 30 minutes or until well done. Remove from oven, drain grease and serve. Slices well for sandwiches when cold.
Combine dates, boiling water and 1 teaspoon soda. Cream shortening and 1 cup sugar. Add eggs. Sift together flour and remaining soda. Mix with date mixture and shortening mixture. Turn into 9 x 13-inch pan or 2 (8 x 8-inch) pans. Top with 1/2 cup sugar, chocolate chips and nuts. Spread over cake and bake 30 minutes at 350°. This is a good cake; you don't need any frosting.
Cook sugar, syrup and water to soft ball. Add peanuts. Cook to hard crack (300° on candy thermometer). Remove from heat. Add butter, vanilla and salt along with soda. Stir really fast and place on buttered cookie sheet.
Cut meat into 1/2 to 3/4 inch pieces and brown in large skillet. Sprinkle with salt, add onion and water. Cover tightly and cook slowly for 45 minutes. Add Cabbage and cook 10 minutes. Stir in bean sprouts and chop suey vegetables. Blend soy sauce with cornstarch and ginger. Gradually add to mixture, stirring to blend. Cook until thicken, stirring occasionally.
Keep dough frozen. Grease rectangular pan with butter. If desired, sprinkle cinnamon, raisins and/or nuts in bottom of pan. Shake frozen dough balls in a bag with some cinnamon. Lay balls side by side in rows in the pan. Sprinkle the brown sugar over the dough balls. Take the vanilla pudding (dry) and sprinkle over the brown sugar, then take the melted butter and pour on top of pudding mix. Cover and let rise at room temperature overnight or at least 8 hours. When dough has puffed up or is running over, bake in oven at 350° for 25 to 30 minutes. When done, turn over onto a cookie sheet. Serves 18.
Mix pineapple juice, soy sauce, sherry or stock, garlic, parsley and pepper. Marinate chicken breasts for 3 to 4 hours or overnight. (The marinade adds no significant calories.) Grill chicken.
Cook sugar and milk to soft ball stage. Add butter. When melted, remove from heat and beat until it begins to thicken. Add nuts and vanilla. Drop a teaspoon at a time on greased waxed paper.