HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil; let cool before adding to egg whites (approximately 3). Add to beaten egg whites. Continue beating until stiff peaks form.
Chop tomatoes if you are not using diced tomatoes. Add chopped onion and chopped peppers. Cook until onion and peppers are soft. Add cumin, garlic powder and chili powder; simmer for 15 minutes. Pour in jar or container. Makes approximately 1 pint.
Preheat oven to 350°. Combine water and spaghetti sauce in large bowl. In a 13 x 9-inch baking pan, cover bottom with a thin layer of sauce. Arrange dry, uncooked noodles. Spread with Ricotta and Mozzarella. Continue layers: sauce, noodles and cheese. Completely cover noodles with sauce until all used up. Top with Mozzarella.
Place ingredients in a bowl. Beat 3 minutes. Bake in 8 x 8-inch pan for 30 minutes in a 350° oven.
Wash and separate broccoli into stems. Cover and boil broccoli in 1 can of chicken broth for 8 to 10 minutes or until done. Boil, covered. Remove from broth, cool and chop coarsely. Add all ingredients to broth. Add the other can of broth and heat to desired temperature, stirring often, until slightly thickened.
Place pieces of chicken in a 2-quart casserole. Add water, butter, salt and pepper to taste. Cover and bake 1 hour and 15 minutes at 350°.
Stir together first 6 ingredients. Then mix together remaining ingredients. Add all at once to dry mixture, stirring only enough to moisten dry mixture. Turn into greased (bottom only) 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan or two small loaf pans and spread batter evenly to corners. Bake at 350° for one hour. Cool 10 minutes, then turn out on rack.
Prepare jello by directions on box minus/cup was ???. Let jello get heavy in the refrigerator. After jello gets thick, mix in pineapple, strawberries and sliced bananas. Divide jello and let 1/2 congeal. After it congeals, put sour cream on top and sprinkle pecans. Pour remaining jello over cream and nuts; congeal. Serve on lettuce leaves.
Cut liver into small pieces. Cook onion in 1 tablespoon fat until clear in appearance. Add liver; stir frequently for 3 minutes. Sprinkle flour over meat mixture, stirring for 3 more minutes. Add salt, pepper, paprika, water, wine, vinegar, bay leaf, clove and ginger berries; cook slowly for 10 minutes. Goes well with noodles, rice and potatoes.
Brown beef in 1 tablespoon oil in 4 to 5-quart Dutch oven until well browned. Remove from pan. Add 1 tablespoon oil to drippings and cook onions and mushrooms until lightly browned. Stir in paprika and cook one minute.
Prepare fish in nuggets. Cook fat back until done. Add potatoes. Cook until done; add onions. Cook until done. Pour in tomato catsup. Add hot sauce, salt and pepper to taste. Add fish. Cook 15 minutes. Serve with rice.
Wash potatoes. Cook in salted water with skins for 10 to15 minutes. Drain and peel. Cut in half. Put in buttered dish. Rub with lemon juice. Boil sugar and water for 3 minutes. Add butter to boiling water. Pour over potatoes. Bake 1 hour at 350°. No cover.
Brown the onion, green pepper and ground meat in the bacon fat. Add the corn meal to 4 cups boiling salt water; cook in double boiler for 30 minutes. Cool. Simmer for about 10 minutes. Put half mush in buttered dish. Add meat. Cover with remaining mush. Bake for 30 minutes in a 305° oven.
Melt margarine in bottom of 9 x 13 x 2-inch pan. In bowl, mix all remaining ingredients except fruit filling. Pour over margarine. Do not mix together. Spoon fruit over mixture. Sprinkle with 1/2 cup sugar. Bake at 350° for 45 minutes or until golden brown.
Saute garlic, veal, 1/8 cup of butter and 1/8 cup of water. Brown veal (no flour). Saute mushrooms, 1/8 cup of butter, 1/8 cup of water and bouillon. Mix mushrooms and veal. Pour in the wine. Cover with Parmesan cheese. Bake, covered, at 400°.
Mix ingredients and chill. Shape on platter (to look like a pie crust). Spread thin layer of strawberry preserves on top and serve with Ritz or any cracker. Very pretty, especially during the holidays.
Put peaches in baking dish. Sprinkle cake mix on top. Melt butter and pour over cake mix. Bake at 350° about 45 minutes to an hour. This makes a pretty, brown cobbler.
Marinate chicken breasts in lo-cal Zesty Italian dressing overnight. Remove and place on a baking sheet for broiling or baking in oven. No need for additional seasoning. Turn about every 15 minutes until chicken is done.
Mix butter and sugar together. In another bowl, beat eggs, then fold into butter and sugar, then add molasses. In a very large pan, put all other ingredients, except the flour, and stir just to mix. Add the flour slowly into the mixture to coat the ingredients well. When all the fruit and nuts are covered with the flour, put this mixture into the liquids and blend well. Bake in a preheated 250° oven about 3 hours in 2 greased loaf pans or round tube pans. Add 1/4 to 1/2 cup sherry (optional, but good). Makes about 6 pounds.
Mix all together and pour into greased dish. Refrigerate. Will be ready to eat in 1/2 hour.
Cook first 4 ingredients until they are thick; cool completely. Add bananas and chopped pecans. This recipe will fill 3 pie crusts. Refrigerate and top with Cool Whip when ready to serve. Sprinkle chopped pecans on top also. Very rich!
Sift dry ingredients. Add to pumpkin, eggs, oil and water. Add 3/4 cup chopped nuts. Bake 1 hour and 10 minutes at 350° in greased and floured bread pan.
Boil eggs in cold water; slow heat. Bring to boil and boil for 3 minutes. Turn off and let set for 5 minutes in water. Put a tablespoon of salt in water and let set for 5 more minutes so shells will not stick. Peel eggs and cut in half long ways. Mash and mix yellows with 2 tablespoons of Miracle Whip, 1 teaspoon of mustard and 1 tablespoon of chopped sweet pickles. Salt and pepper to taste. Fill eggs with yellow mix and sprinkle with paprika.
In a shallow dish, layer the ingredients in the following manner: bean dip, avocados mashed with lemon juice mixed with mayonnaise, sour cream mixed with taco mix, onions (chopped fine), chopped olives, chopped tomatoes and shredded Cheddar cheese. Serve with 3 large bags Mexican chips. Serves 20.
Blend sugars and oleo. Add eggs. Sift together flour, baking powder and baking soda. Add to the sugar and oleo mixture. Add vanilla, nuts, coconut and rolled oats. Mix well and drop by teaspoonful onto greased cookie sheet. Flatten a little. Bake at 375° for 8 minutes.
In medium bowl with fork, mix well first 6 ingredients. Shape mixture into 12 large meatballs, placing a cube of cheese in the center of each and making sure that the cheese is covered. On wax paper, coat each meatball lightly with flour.
Bring sugar and water to a boil; cool and add bananas and the juices. Freeze. Just before serving, let thaw until slushy, then add 7-Up.
Melt butter and stir in all ingredients except cheese. Heat quickly, 5 minutes. Sprinkle with cheese and serve.
Cut bananas in half lengthwise. Place cut side down in buttered baking dish. Brush bananas with lemon juice; sprinkle with rind and brown sugar. Combine butter and rum; drizzle over bananas. Bake at 350° for 15 to 20 minutes. Serve plain or with ice cream. Serves 2.
Combine ingredients in small bowl. Spread 1/2 the mixture on 12 Melba or other crackers. Microwave on High for 30 to 60 seconds until heated. Repeat with remaining mixture and crackers.
Dissolve jello in boiling water; let cool. Mix cream cheese, sugar and lemon juice. Beat until fluffy. Put frozen strawberries in blender and whip until thawed. When strawberry jello mixture is syrupy, fold in cream cheese mixture. Add strawberries. Put this bowl in refrigerator until mixture is very thick. Cut angel food cake in 3 layers. Put strawberry mixture between layers. Ice with whipped cream.
Sift together dry ingredients. Add buttermilk, oil, vinegar, eggs, food coloring and vanilla. Mix together. Bake in layer pans which have been greased and floured. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together and simmer well before using. Great for basting smoked brisket, etc.
Melt shortening, add onion, garlic and meat. Cook until lightly browned. Add remaining ingredients. Cover and simmer over low heat about 40 minutes.
Poke fork holes all over the top of the cake. Pour butterscotch sauce over cake; let it soak in. Spread Cool Whip over cake. Sprinkle with crushed candy bars.
Mix first 5 ingredients. Spread on bread. Bake at 425° until cheese bubbles. Serve hot as appetizer.
Cut wieners in 1-inch lengths. Mix remaining ingredients and pour over wieners. Marinate overnight.
Cut elephant in bite size pieces. This should take about 2 months. Cover with brown gravy and cook over open fire in a huge pot for about 4 weeks at 425°. This will serve 3,800 people. If more people are expected, two rabbits may be added, only do that if necessary because most people do not like to find hare in their food.
Mix & put in casserole dish. Top with crushed Ritz crackers - dot with butter. Bake at 325° for 30 min. till bubbly & brown on top.
Cook beef, onion and garlic. Drain grease. Add spaghetti sauce, broth, water, celery, sugar, salt and pepper. Bring to a boil. Cover. Reduce heat and simmer 20 minutes. Stir in tomatoes and vegetables. Return to boil. Cover. Simmer 10 more minutes.
Clean frog legs thoroughly with running cold water. Sprinkle legs with Cajun seasoning first, then black pepper, then very lightly with red pepper. Coat legs in flour.
Mix corn, egg yolk, onion, salt and sugar. Stir in Bisquick mix. Beat egg whites in separate bowl and fold into corn batter. Drop by spoonfuls into hot, deep oil in large frypan and cook until golden brown. Or fry as patties using smaller amount of oil. Makes about 15 fritters.
Mix Crisco, salt, vanilla and sugar gradually. Add milk until fluffy; beat in egg. Mix flavoring, baking powder and soda with milk alternately. Bake in a 350° oven for about 45 minutes.
Sift flour, sugar, baking powder and baking soda. Soak raisins in hot water, drain. Combine eggs, buttermilk and butter. Add egg mixture to flour mixture. Add raisins and caraway seed. Mix just until moistened. Don't overmix. Bake in greased loaf pan at 325° for one hour.
In blender, puree papaya and banana. Add ice cubes and blend. Fold in yogurt. Pour into stemmed glasses.
First melt butter. Add sugar, mixing well. Add eggs, one at a time. Add flavorings. Mix in flour, one cup at a time. Add nuts. Mix well. Pour in greased and floured tube pan. Use a large pan as this makes a big cake. Bake at 300° for 2 hours. Cool in pan.
Lightly mix ground beef with bread crumbs, onion, 1/2 can tomato sauce, egg, salt and pepper. Form into loaf. Place in shallow pan and bake at 350° for 1 1/4 hours. Combine 1/2 can tomato sauce, water, mustard and sugar. Pour over meat loaf, basting occasionally. Serves 4 to 6.
Beat eggs well. Combine other ingredients except the butter. In a baking dish, place melted butter in bottom and pour corn mixture over this. Bake 1 hour at 350° or until knife inserted in mixture comes out clean.
Cut the elephant into small, bite size pieces. It is best to start this well in advance of the anticipated company. Add enough brown gravy to cover. Simmer over a kerosene fire for about 4 weeks or until tender. This will serve 3,839 people (if they are not gluttons). If more guests are expected, the 2 rabbits may be added.
*Make sour milk by adding 1 tablespoon vinegar; let set 2 or 3 minutes.
In a large frying pan, melt butter. Add chicken and cook about 10 minutes on each side. In medium size nonaluminum saucepan, combine orange juice, cranberries, honey, orange peel, cornstarch and cloves. Cook over medium heat, stirring occasionally, until thickened. Spoon sauce over chicken breasts.
Melt butterscotch morsels on low heat. Add noodles and peanuts. Drop by teaspoon onto wax paper. Chill.
Mix dry ingredients. Combine beer and egg and pour over mixture; mix well.	Dip shrimp in batter and deep fry in hot peanut oil; cook until golden brown.
Preheat oven to 325 degrees. Cut a pocket into each chicken breast; salt & pepper to taste; set aside.
Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.
Dissolve yeast in 1 cup water. Mix all remaining ingredients. Let rise. Poke down and cut out. Let rise again. Fry. Eat warm with warm pure maple syrup. Yes, 2 cups water is correct.
Preheat oven to 375°. In a small cup, mix together the 3 extracts. Spray a 13 x 9 baking pan with Pam baking spray. In a large bowl, stir together the cherry pie filling, pineapple and extract mixture. Pour mixture evenly into the baking pan. Sprinkle cake mix evenly across the top of the mixture. Bake in oven at 375° for 40 to 45 minutes.
Mix milk, rice, sugar, salt and raisins. Cook in double boiler until rice is cooked. Add eggs, butter, vanilla and nutmeg.
In double boiler, melt chocolate, stirring occasionally. Add milk, salt, vanilla and nuts. Stir until smooth. Spread mixture in wax paper lined 8 x 8-inch pan. Chill 2 hours until firm. Turn onto cutting board; peel off paper and cut into squares. Tightly cover leftovers.
Combine flour with salt. Cut in butter until fine particles. Add sour cream and mix to a stiff dough. Divide into 2 even-size portions. Wrap in wax paper and chill. Chop walnuts fine. Roll each portion to an 11-inch round. Spread with 1/2 cup jam and sprinkle with nuts. Cut in quarters, then each quarter into 3 wedges. Roll up one at a time, starting from outer edge, and place on lightly greased sheet. Repeat with second pastry round. Bake at 375° for 25 to 30 minutes, until lightly browned. Cool. Makes 2 dozen.
Brown sausage in pan; season as desired. Add whole milk and bring to a boil. Blend 12 ounces milk with flour to thicken. Pour this over boiling milk and sausage. Bring to boil again and simmer until thickened.
Beat all these ingredients together for 3 minutes. Mixture will be very watery. Bake at 350° for 30 to 35 minutes. Check for doneness. Cake will be very moist.
Mix first 7 ingredients. Roll biscuits as thin as possible on waxed paper. Place in greased 13 x 9-inch pan, pressing dough together at seams. Spread chicken mixture down center of dough and overlap the dough over the mixture to form a loaf. Bake at 450° for 10 minutes. While baking, heat soup and milk and pour over crust. Continue baking 10 minutes. Sprinkle with cheese and serve hot.
Take seeds out of peppers and then put through food processor with onions. Boil the water and then pour over the pepper and onion mixture. Let this stand until cool. Use cheesecloth to squeeze out water. Boil the vinegar and sugar together for 15 minutes. Pour over the peppers and cook for 20 minutes. Seal while hot in canning jars.
Cream butter and sugar. Sift flour, soda and salt. Add alternately with eggs and sour cream. Add flavoring. Bake approximately 1 hour at 350° in tube pan.
In large bowl, mix together mayonnaise, lemon juice, salt, hot sauce, celery, onions and bell pepper. Add tuna fish and macaroni. Chill 2 hours before serving.
Make a cake of hamburg as big as desired. Cover with sliced raw potatoes and sliced carrots; add cut up onion also. Wrap in foil, if desired, to bake, or put in a baking dish. Salt to taste.
*If desired, substitute 1 bag (16 ounces) any frozen vegetable combination, cooked and drained, for fresh vegetables.
Boil chicken. Remove from skin and bones. Prepare rice according to directions on box. Cut chicken into pieces and add mushrooms 5 to 10 minutes before rice is done.
If fresh peas and carrots are used, saute with onion. Heat oven to 425°. Prepare 1/2 of pastry and fit into 9-inch pie pan. Melt butter over low heat; blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 minute. Stir in chicken and veggies and pour into pie pan. Place second crust over top. Pinch edges together and make slits in crust. Cover edge with strip of foil to prevent overbrowning. Remove foil during last 15 minutes. Bake 35 to 40 minutes until brown. Makes 6 servings.
Boil potatoes and cut into medium pieces. Add onions and eggs. Add remaining ingredients and mix well.
Combine sugar, eggs and margarine. Beat for 5 minutes. Pour in graham cracker pie crust. Set in refrigerator for 1/2 hour. Slice bananas; put on top. Drain pineapple; put on top of bananas. Spread on whipped cream. Top with cherries and chopped nuts. Refrigerate 1 hour before serving.
In medium bowl beat eggs slightly. Beat in next 5 ingredients. Stir in pecans. Pour into pastry shell. Bake at 350° for 55 minutes or until knife inserted comes out clean. Cool.
Bring Karo and sugar to boil (take off heat). Add peanut butter and Special K cereal. Stir and drop on cookie sheet.
Mix cheese, vinegar, sugar, flour and eggs. Heat over low heat. Stir continually until thickened. Remove from heat. Add pimento. Store in covered jar.
About 8 hours before serving, mash bananas until smooth in a large bowl. Stir in remaining ingredients until well combined. Pour mixture into a 9 x 9-inch flat pan or dish, not metal. Cover with plastic wrap and freeze until partially frozen, about 2 hours. Spoon mixture into a large chilled bowl. With mixer at medium speed, beat until smooth but still frozen. Return mixture to pan. Cover and freeze until firm.
Mix first four ingredients and cook until medium to hard boiled stage when dropped in cool water. Remove from heat and add butter and then pecans. Beat and drop on cookie sheet until it hardens.
Mix well. Let chill. Serve with seafood cocktail sauce on crackers or vegetables.
Saute the onions and celery in the olive oil. Line a baking dish with the onions and celery. Mix a box of Stove Top stuffing as directed. Put a thin layer of dressing over onions and celery. Next, you put a layer of fish, a layer of dressing and keep building with fish and dressing, making the last layer or top dressing. Sprinkle lemon juice on top. Bake at 375° for 35 minutes.
Place all ingredients, except almonds, in a large bowl. Just before serving, pour dressing over all and toss well. Sprinkle with almonds. Yields 15 servings.
In large saucepot or Dutch oven, soak beans overnight in 6 cups water (or bring to boil; boil 2 minutes and let stand, covered 1 hour). Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to boil. Reduce heat; simmer 1 1/4 hours or until beans are almost tender. Stir in remaining ingredients; cover. Cook 20 to 30 minutes more until beans are tender. Discard bay leaf. Cut meat from bones and return to soup. Makes 6 servings.
Cook chicken breasts in water until tender (1 to 1 1/2 hours). Cool. Save broth. Make stuffing according to package directions, but use 2 cups broth. Mix soups together with 1 cup broth. Cook broccoli pieces slightly in water and drain.
Simmer all but onions and tortillas for 7 to 8 minutes. Add onions and spoon mixture into tortilla. Spoon additional picante evenly over enchiladas. Bake at 350° for 20 minutes. Top with Cheddar and Monterey Jack cheese and return to oven for about 3 minutes. Serve with shredded lettuce and sour cream.
*You may substitute ingredients of your choice, such as bacon, Swiss cheese, Egg Beaters and skim milk.
Put tomatoes, potatoes, carrots and onion. Cook until done. Add remaining ingredients and simmer until zucchini is tender.
Sift together the first 6 ingredients; set aside. In a bowl, beat together the eggs, oil, milk and liqueur, then add the plums. Add dry ingredients; mix well. Add nuts. Line 2 loaf pans with foil. Spray foil with Pam. Pour batter into pans. Bake at 350° for 1 hour or until done. Remove from oven and pour glaze on top while still warm.
Cook vegetables with onion; drain. Mix with mayonnaise and cheese mixture. Top with Pepperidge Farm dressing (dry). Bake 30 minutes at 350°. (Dressing may be placed on bottom layer, if desired.)
Place meat in bowl, add the remaining ingredients and mix thoroughly. Pack the mixture in a 1 1/2-quart loaf pan. Bake in preheated 350° oven on lower rack for 1 hour. Pour off any fat that may have accumulated. Serve hot or cold. Mixture can be divided into 6 cups of a muffin tin. Bake 30 minutes.
Roll out bread to 10-inch round. Mix egg and Parmesan cheese. Spread over bread. Chop pepperoni in little pieces. Sprinkle over bread. Sprinkle Mozzarella cheese over pepperoni. Roll up into a loaf. Pinch ends together. Place in greased pan. Bake at 350° until brown.
Beat eggs at medium speed until thick and pale. Gradually add sugar, beating until blended. Add oil and vanilla; beat at low until blended. Combine flour and next 3 ingredients; add to beaten mixture. Stir until blended. Stir in apples and pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 25 minutes or until a wooden toothpick inserted comes out clean. Cool in cake pan on wire rack for 5 minutes. Remove from pan and cool completely. Yields one 10-inch cake.
Have all ingredients at room temperature. Cream butter and sugar together; add eggs, one at a time. Sift cake flour; add to mixture. Add 7-Up soda. Beat batter until fluffy. Bake at 350° for 50 to 55 minutes. Makes 10 to 12 servings.
In a bowl, combine the first five ingredients. Spoon into a greased 1 1/2-quart baking dish. Toss the cracker crumbs and butter; sprinkle over the top. Bake uncovered at 350° for 30 to 35 minutes.
Heat oven to 400°. Grease 10 muffin cups. In skillet, brown beef; drain. Stir in next 3 ingredients. Cook for 1 minute, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased cup; firmly press in bottom and up sides, forming 1/4 inch rim. Spoon 1/4 cup meat mixture into each cup. Sprinkle with cheese and bake for 10 to 12 minutes. Cool 1 minute and remove from pan.
Put fruit into a 9 x 13-inch pan sprayed with Pam. Sprinkle dry cake mix over fruit. Melt margarine and pour over mix. Bake at 350° for 35 minutes.
Cook and stir cauliflower in butter in 3-quart saucepan over low heat until crisp and tender, about 6 minutes. Stir in water, cheese, half and half, instant bouillon and allspice. Heat to boiling over medium heat, stirring constantly. Stir in wine; heat about 2 minutes. Sprinkle green pepper and paprika over soup. Serve with warm breadsticks.
Pound seasoned flour into sides of the steak. Brown pounded steak in hot fat in a heavy skillet. Then add remaining ingredients. Cover and cook over low heat or in a moderate 300° oven until tender (2 to 2 1/2 hours), uncovering the last 1/2 hour to cook down sauce to a rich thickness. Serve hot.
Grease 9 x 13-inch cake pan. Sprinkle coconut and nuts in bottom. Mix cake mix as to directions on box. Pour over coconut mixture. Mix butter, cream cheese and sugar. Mix well and pour over cake. Bake at 350° for 35 to 40 minutes.
Finely chop onion. Press garlic through a garlic press. Mix onion, garlic, cream cheese and milk until well blended. Spread on small plate or tray.
In large skillet, cook meat, mushrooms, onions and garlic until meat is no longer pink and onion is tender. Drain off fat. Mix beef gravy, yogurt, Worcestershire sauce, sage and pepper. Add to meat mixture and heat until hot. Serve over hot rice. Serves 4.
In large frypan melt butter. Cut up cabbage. Put into pan with mashed potatoes. Saute until brown and crispy. Serve with almost anything. Good with ham, bacon and vegetables.
Beat eggs in large bowl; stir in milk. Add remaining ingredients except sour cream and salsa; mix well. Pour into greased 9-inch glass pie plate; cover with wax paper. Microwave on High 5 minutes; stir. Microwave 4 minutes or until center is no longer wet. Let stand 5 minutes. Serve immediately with salsa and sour cream. Makes 6 servings.
Mix cheese and margarine. Add flour, salt and pepper. Divide into 4 balls and roll into logs. Chill and slice 1/2-inch thick. Bake at 375° for 10 minutes. (Better if chilled overnight.)
Brown chicken parts in a frying pan. Season with lemon and herb seasoning and pepper. Place chicken pieces in a baking dish. Preheat oven to 350°. Mix mushroom soup and milk together and pour over chicken. Bake for 20 to 25 minutes. Serve over egg noodles or rice.