HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer raisins and water (20 to 30 minutes). Drain raisin liquid into measuring cup. Add enough water to equal 1/2 cup. Heat oven to 400°.
Blend chopped onions with lemon juice and lemon pepper. Mix with other ingredients and let set for 2 hours or more in refrigerator.
In a medium bowl, mix flour, cornmeal, sugar, baking powder and salt. With pastry blender or fork, cut in shortening until mixture resembles fine crumbs. In a small bowl, combine egg and milk. Pat frankfurters dry with paper towels. Insert wooden skewer or popsicle stick in end of each. Dip frankfurters in batter, being careful to coat all sides. Drop 1 or 2 at a time into hot oil in deep fryer. Fry until golden, about 1 minute on each side. Serve hot!
Mix together beef, oats, salt, pepper and eggs. Add onion and 1/2 of tomato sauce. Form into loaf in 9 x 5 x 3 pan. Bake at 350° for 50 minutes.
Combine drained pineapple, grapes, bananas, oranges, marshmallows and coconut. Fold in sour cream. Chill overnight. Serve on lettuce leaves.
Mix all ingredients. Place in a greased souffl dish. Bake 15 minutes at 400. Reduce heat to 325 for 45 minutes.
Preheat oven to 375°. Separate crescent rolls into rectangles; spread with a thin layer of uncooked sausage. Top with 2 tablespoons of cheese. Roll (from short end); chill until firm. Slice each roll into 4 slices. Place on ungreased baking sheet. Bake for 15 to 20 minutes, or until golden brown. Makes 32 swirls.
Use all fat that is on the meat and grind coarsely. Add salt, pepper and garlic. Mix well and place in refrigerator overnight. Stiff in washed pork casings. Refrigerate immediately.
Mix together clam juice, sour cream and margarine. Add enough Ritz crackers to make a sloppy mixture. Add the juice of 1 lemon. Dice all fish; add to cracker mix. Put into a deep casserole dish. Do not overfill, as it will become bubbly while cooking. Sprinkle more crushed Ritz, juice of 1 lemon and paprika on top. Bake at 350° for approximately 1 hour. Any fish may be used such as shrimp, crabs, clams, pollack, etc. Use your imagination. This is an economical and filling dish.
Thaw and drain peas (do not cook). Toss with remaining ingredients; chill overnight. Garnish with tomatoes and parsley or mint or pimento.
In a large bowl, mix hamburger, egg, 1/4 can cream of mushroom soup, onion, bread crumbs, salt, pepper and garlic. Heat oil in a large skillet. Form patties out of meat mixture. Put meat in skillet and cook until done. Remove meat from pan and drain grease. Mix all the rest of the soup in to make a gravy. Place meat back in and simmer for 15 minutes. Serve with rice or potatoes.
Arrange chicken in a greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup and wine; mix well. Spoon sauce evenly over chicken and sprinkle stuffing mix on top. Drizzle margarine over crumbs. Bake at 350° for 45 to 55 minutes.
Make a pudding of flour, sugar, pineapple juice, salt and eggs. Heat until thickened; cool. Mix soup macaronis, fruit, pudding and Cool Whip together. Chill.
Dissolve 3/4 cup of sugar, 2 packages of rapid rise yeast in 2 1/2 cups warm water approximately 100° in bowl and let stand 5 minutes.
Pre-heat oven to 400 degrees. In the bag, put the flour, salt, pepper, season salt and shake to mix. When the oven has pre-heated, put the butter in the baking pan and place in oven just until melted. Rinse chicken pieces under cold water, shake off excess moisture, then put in bag and shake until coated. Repeat above until all pieces are in the baking pan. Place in oven. Bake for 30 minutes, remove the pan from oven and turn chicken pieces over. Place back in the oven and cook an additional 30-35 minutes. Remove from oven and serve.
Put cake mix, flour and jello into mixing bowl and blend well. Add oil, water and strawberries. Add eggs, one at a time, blending after each addition. Bake in two 9-inch pans for 30 minutes at 350°. Frost cake with vanilla icing.
Cook noodles in boiling water until tender, about 8 to 10 minutes. Drain. In pan the noodles were boiled in, melt the butter or margarine; add poppy seed and noodles with salt and pepper to taste. Heat through.
Mix first three ingredients together. Place pork chops in bottom of baking dish. Slice or quarter potatoes and onions on top of pork chops. Cut carrots in 1-inch slices and put on top of that. Pour mixture of first three ingredients over all. Cover with foil and bake for 1 hour at 400°.
Mix cake mix, oats and butter. Press half of the mix into a 9 x 13 greased pan. Mix jam and water; spread over the mix. Add the remaining mix on top and bake for 20 minutes at 375°. Before cutting, cool completely.
Melt oleo. Add Karo and brown sugar. Stir over slow heat until boiling. Boil without stirring for 5 minutes. Pour over popped corn. Spread in large pan and bake for 1 hour at 350°. Stir at least every 15 minutes.
Slice beef into thin strips. In a skillet over high heat, in 1 teaspoon margarine, cook 1/2 the beef and 1/2 of the onion until meat is done and onions are tender. Set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup; heat thoroughly. Reduce heat to very low. Stir in sour cream. Gently heat thoroughly and serve over noodles.
Preheat oven to 250°. Combine crackers and nuts in a greased bowl or pan. Melt oleo, sugar and corn syrup to boil and cook 5 minutes. Remove from heat. Add vanilla and soda. Pour over crackers and nuts and mix well. Bake 1 hour, stirring every 15 minutes. Pour onto waxed paper.
In a large bowl, combine crumbs, sugar, cocoa and nuts. Stir with a large spoon. Combine the liquids, whiskey and corn syrup. Mix them well with the dry ingredients. Roll about a tablespoon of dough between the palms of your hands to form a ball. Roll the ball in additional powdered sugar. Store in refrigerator or freezer. Good keepers in storage. Makes about 48 bourbon balls.
Mix pineapple and sugar and boil for 20 minutes. Add margarine and boil 10 minutes more. Remove from heat and put pan in a pan of cold water. Cool, then beat until thickness to spread on cake.
In large mixing bowl, cream butter and sugar on medium speed. Add eggs one at a time. Beat thoroughly after each. Add vanilla and almond extracts and continue mixing. Reduce speed to low and alternately add whipping cream and flour. Pour batter into greased and floured 10-inch tube pan. Bake about 1 hour and 20 minutes on 325°.
Mix butter, sugar, milk, cocoa and vanilla well. Bring to a boil, on medium heat, for 1 minute, stirring constantly. Remove from heat. Add peanut butter; mix well. Add oats. Mixture will be stiff. Spoon onto waxed paper quickly. Let cool. Yields about 16.
Boil 1 cup water. Blend other ingredients with remaining water. Add mixture to boiling water. Stir-cook until thick. Chill. Whip again in blender for a smoother texture. Makes 1 1/2 cups.
Cream sugar and shortening; add well-beaten eggs, then bananas and beat. Mix dry ingredients separately and add to sugar mixture alternately with milk. Stir in nuts.
Place in buttered shallow baking pan. Cover and bake at 350° for 1 hour. Keep warm at 200° until served.
Blend filling ingredients and pour into pastry shell. Bake in preheated oven at 400° for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer.
Parboil potatoes; slice half of them into a 9 x 13-inch pan. Mix the next 4 ingredients together; spread half of it over potatoes. Slice rest of potatoes into pan, then add the rest of the cheese mixture over potatoes. Sprinkle with crumbled bacon. Bake in a preheated oven at 350° for 30 minutes.
Heat last 7 ingredients in microwave until blended, approximately 2 minutes. Pour cereal, nuts and pretzels into large microwave bowl. Gently stir spices and margarine mixture into cereal mixture until evenly coated. Heat on High in microwave for 10 minutes, stirring every 3 minutes. Stir frequently until completely cooled. Store in airtight containers. Makes 15 cups.
Brown meat, onion and garlic; drain. Add tomatoes, rice, Worcestershire sauce, salt and pepper to taste. Cover and simmer 7 to 10 minutes. Chop or slice squash, boil about 5 minutes. Add 1 cup Cheddar cheese to meat mixture and place half in bottom of 2-quart casserole. Add squash, sprinkle with Monterey Jack cheese, remaining meat mixture, sour cream and remaining Cheddar cheese. Bake, uncovered, 25 to 30 minutes at 350°.
Blend all ingredients. Pour mixture in 9 x 13-inch glass baking dish. Bake at 350° for about 1/2 hour. Let cool partially; cut into squares. Serve warm. May cook 40 minutes in an aluminum pan, if you desire.
Mix beans and taco seasoning together. Spread into bottom of 9 x 13-inch dish. Layer remaining ingredients in order listed. Serve with nacho chips.
Mix brown sugar and water in pan on low heat until sugar is dissolved. Boil 3 minutes. Mix this mixture slowly into well beaten eggs. Add margarine and vanilla. Pour into unbaked pie shell. Lay pecan halves on top. Bake at 350° for 1 hour.
Cook chicken in one lemon slice, 2 tablespoons salt and the bay leaf. Cool; cut into cubes. Cook broccoli as directed; drain. Place in bottom of buttered 9 x 13-inch dish. Mix the chicken soup, mayonnaise, curry powder and lemon juice. Mix and pour over chicken; top with the grated cheese. Bake at 350° for 40 minutes.
Spread softened cookie dough in pizza pan. Bake as directed on package at 325°. Cool. Beat cream cheese with sugar; spread over chilled dough. Cover with well-drained fruit cocktail and well-drained pineapple. Sprinkle crushed pecans over all. Chill and serve in wedges.
Preheat oven to 350°. Mix the first 7 ingredients and pour into a greased 9 x 13-inch pan. Bake for 30 minutes; cool completely.
In bowl, combine bread crumbs and cheese. Dip zucchini in egg substitute and then into crumb mixture. Place on nonstick pan. Bake at 450° for 20-25 minutes until golden brown.
Spread apples in the bottom of a 9 x 13-inch pan. Spread pineapple on top of apples. Sprinkle cake mix over fruit filling. Layer nuts and coconut over top of cake mix. Pour butter over top of all. Bake at 350° for 1 hour.
Melt sugar and butter to an almost caramelized stage over medium heat. Beat egg yolks. Shake up flour with part of the milk. Pour into sugar and butter mixture and cook until thick and bubbly. Pour into baked pie shells. Top with meringue and brown.
Slice beef into thin strips in large pan. Cook in oil with garlic until beef is brown. Add broccoli and onion. Cook 5 minutes. Stir often. Stir in soup, water and soy sauce. Heat to boil. Reduce heat to low; cover. Cook 5 minutes or until vegetables are tender. Serve over egg noodles.
Mix all ingredients together. Slice 2 lb. of beef or deer meat in 1/4-inch slices. Sprinkle meat with a little garlic and pepper, the more garlic and pepper the more spicy it will be. Pound meat with meat mallet. Place in bowl of marinade, and store in refrigerator. Stir 3 or 4 times within the next 24 hours. Place in dehydrator or slow baking oven.
Preheat oven to 350°. Mix together the egg yolks, condensed milk and lemon juice. Crumble vanilla wafers in pie plate and place whole wafers around sides of pie plate. Beat egg whites until stiff. Add sugar and cream of tartar. Beat until stiff. Bake at 350° for 10 to 15 minutes or until brown. Chill before serving.
Mix milk and lemonade together a few minutes and add Cool Whip. Whip until fluffy. Pour in crust and chill around 4 hours.
Place all ingredients in a very large pan. Cover and boil very gently over low heat for 15 minutes. Do not remove cover. Remove from heat and set aside until completely cool. Spoon into jars. Keeps for weeks in refrigerator.
Cut top from beets (leave 1-inch of stem). Cook beets in boiling salt water for 15 to 20 minutes, until just tender. Drain, reserving 2 cups of the liquid. Cool beets until you can slip off skins. Cut into thin slices.
Slowly heat the first 6 ingredients and mix together in saucepan (do not bring to a boil). Set aside. Thaw and break up the first loaf of bread in a greased cake pan. Let rise for 1/2 hour. Pour sauce over top. Break up second loaf over top of sauce. Bake for 45 minutes to 1 hour at 350°. Flip onto wax paper to cool.
Cook potatoes and hard-boil eggs. Cut potatoes as for potato salad. Put in a large bowl. Dice eggs and onion and mix with potatoes. Add the sour cream and mayonnaise. Mix well. Chop pickles into mixture and sprinkle sugar over all. Mix. Add dill weed, salt and pepper. Refrigerate. (This is even better the second day.)
Drain well crushed pineapple. Chop fine bell pepper. Cream well cream cheese, onion and seasoning salt. Mix well with pineapple and pepper. Shape into ball and roll in chopped pecans. Refrigerate until ready to serve with crackers or bagels.
Cook cabbage leaves for 3 minutes in boiling, salted water. Drain; dry. Combine ground beef, onion, rice and seasonings. Put about 1/4 cup on each cabbage leaf. Roll and fasten with wooden toothpick. Place rolls close together in greased baking dish. Brush rolls with butter and pour tomato juice over them. Bake in moderate oven at 375° until cabbage leaves are tender, about 15 minutes. Remove wooden picks before serving.
Cut up broccoli, cheese and onion and mix in a bowl. In a separate bowl, mix mayonnaise, sugar and vinegar. Stir into broccoli mixture. Chill and serve.
Crumble ground beef into 1 1/2-quart glass casserole. Add onion and cover with lid. Cook on High (max power) 4 minutes. Stir to break up meat into small pieces. Continue to cook on High for 1 or 2 minutes more. Drain fat. Stir in salt, pepper, cinnamon and pizza sauce. Cook, covered, on High 5 to 6 minutes or until hot and bubbly. Stir in 1/2 cup Mozzarella. Arrange 4 bottom halves of buns on micro-proof plate. Spoon on half meat mixture. Sprinkle each with 1 tablespoon cheese. Top with bun tops. Cook on High 1 to 1 1/2 minutes or until cheese melts. Repeat with other buns. Makes 8 servings.
Heat butter, sugar, oil, corn syrup and shoyu sauce in saucepan until sugar dissolves. Pour mixture over cereal and mix well. Add furikake and again mix until well coated. Bake for 1 hour at 250°, stirring well, every 15 minutes. Stir for another 2 to 3 minutes while cooling.
Cream sugars and margarine. Add eggs, one at a time, and mix well. Sift flour, salt and baking powder; add this to cream. Mix and add nuts and vanilla. Pour into greased baking dish. Bake at 350° for 30 minutes.
Cook squash and onion in salted water (5 minutes); drain. Combine soup and sour cream; fold in drained squash and onion. In bottom of 12 x 7 1/2 x 2 pinch pan, spread margarine mixed with 1/2 stuffing mix. Spread vegetable mix on top. Sprinkle remaining stuffing mix over vegetables. Bake on 350° for 25 to 30 minutes.
Cook and drain macaroni. Saute onions in butter. Add soup, milk, shredded cheese and seasonings. Stir until cheese melts. Remove bones from salmon and thaw peas slightly to separate. Combine macaroni, sauce, salmon and peas. Pour into a 2-quart greased casserole. Sprinkle with grated cheese and bake in a 350° oven for 30 to 40 minutes. Serves 6.
Brown ground beef in skillet along with green pepper and onion. When done, drain grease well. Add taco seasoning mix and tomato sauce. Cook until just heated. Crush bag of chips and put 1/2 in bottom of 9 x 13 pan. Put 1/2 of meat mixture on top of chips and the 1/2 of cheeses. Repeat with meat mixture and cheese and top with remaining chips. Bake at 350° for about 15 minutes. Top off with lettuce, tomato, sour cream, taco sauce or your favorite taco toppings.
Preheat oven to 350°. Sift together 2 1/4 cups flour, baking powder, baking soda and salt. In a separate bowl, cream the butter and white sugar, slowly adding the eggs, one at a time. In another bowl, mash the bananas and blend well with 1/2 cup Ricotta cheese (reserve other 1/2 cup of Ricotta for the topping). Add the flour mixture to the butter mixture, alternating with the mashed bananas. Blend gently just until mixed.
Heat the first 4 ingredients (picante sauce is optional; will make recipe very hot!), stirring until cheese sauce is smooth. Add the chilies and pimentos to the sauce. Brown the ground beef; drain fat. Remove from heat and add onion and cheese. Fill flour tortillas with beef mixture. Roll up and place in greased oblong pan. Pour cheese mixture over tortillas. Cover and bake 20 to 30 minutes at 350°.
Blend shortening, sugar, salt and egg. Add baking soda and milk to mixture. Stir in flour and rhubarb (cut in small pieces). Bake 45 minutes at 350° in 9 x 13 pan.
Combine water, 1/2 cup margarine and 1 1/2 squares chocolate in saucepan; bring to boil. Remove from heat; stir in combined flour and sugar. Add eggs, sour cream, baking soda and salt. Mix well. Pour into greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 375° for 20 to 25 minutes.
Combine sugar, mustard, salt, onion and 2 tablespoons of the vinegar in a blender or mix with electric mixer on medium speed. Add oil slowly (on low). This will be thick. Add remaining vinegar and lemon juice. Beat well. Stir in celery seed and refrigerate at least 2 hours.
Cook broccoli in 1 cup salted water for 5 minutes. Add soup, mayonnaise, eggs, cheese and pepper to taste. Pour mixture into buttered baking dish. (Can leave refrigerated overnight.) Mix cracker crumbs with margarine and sprinkle over top. Bake at 350° until lightly browned. Preheat oven and bake 30 minutes, 50 minutes if casserole was refrigerated.
Heat cranberry juice to boiling; remove from heat. Add to gelatin and stir until dissolved. Stir in orange and lemon juices. Refrigerate until of the consistency of unbeaten egg white. Fold in remaining ingredients. Pour into lightly oiled 1-quart mold or 6 individual molds. Chill until firm, at least 4 hours or overnight. Unmold and serve on crisp greens with fresh orange twists for trim.
Combine margarine, flour and nuts and press in large pie plate. Brown slightly in 350° oven. Cream Cool Whip, cream cheese and powdered sugar and spread evenly over cool crust. Mix milk with pudding and cream well. Pour over cream cheese mixture. Top with Cool Whip. Chill until firm (can be frozen).
Boil chicken and bone; save broth. Melt butter in saucepan over low heat. Blend in flour. Cook over low heat; stir until smooth and bubbly. Remove from heat. Stir in broth; heat to boiling. Stir constantly and boil for 1 minute. Remove from heat. Stir in wine and nutmeg; add cream and Parmesan cheese. Place layers of noodles, broccoli and chicken in ungreased baking dish. Pour sauce over layers. Sprinkle with Parmesan cheese. Broil in oven until golden. Makes 4 to 5 servings.
Brown the ground round in skillet. Chop cheese into cubes. Spray large crock-pot with oil. Add ground round, sauces and black beans. Stir. Cook on low all day. Serve with tortilla chips, black olives, sour cream and guacamole. Add your own toppings. Makes 50 servings, but you can reduce recipe as needed.
Toast 2 cups of pecans for 5 minutes in 350° oven. Place 1 cup of sugar in small pot. Cook on low heat and stir until melted. While this is cooking, place 2 cups of sugar and milk in a large pot and cook until it is about to come to a boil. Pour melted sugar into milk and sugar while stirring. Cook to a soft boil (238°), then drop into cold water to see if it forms a firm ball. Take off the heat. Add salt, butter, vanilla and pecans. Stir until this begins to thicken. Drop a tablespoon at a time onto aluminum foil and let dry. Peel off foil and store pralines.
Drain beans early on the morning after soaking. In a large cooking pot or kettle, place beans in 1 gallon of water; add ham bone, bay leaves, sugar, salt, pepper and cayenne pepper. Bring to a boil, reduce heat and cover. Simmer for four hours. While beans are simmering, fry onion, celery, pepper, garlic and parsley in bacon drippings. Add tomatoes and cook until slightly thick. Add to simmering beans; red beans should really simmer all day. Add water, if necessary. Continue cooking. Remove bay leaves and serve over fluffy white rice. Top each bowl with a piece of cooked sausage. Adjust seasoning to taste. Hot French bread and a green salad is great with this. Yield: 8 servings.
Cream together margarine and sugar replacement. Add applesauce and water, stirring to mix well. Combine flour, baking soda, cinnamon, salt and cloves in sifter. Sift dry ingredients into applesauce mixture; stir to blend. Fold in raisins. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Or microwave, placing 6 to 8 cookies on waxed paper. Cook on Low for 3 to 4 minutes or until tops are set. Yields 30 cookies. Exchange: 1 cookie - 1/2 fruit and 1/5 fat.
Drain crabmeat and squeeze lemon juice over. Mix together crabmeat and cocktail sauce. Pour over cream cheese. Serve with Town House crackers.
Place marshmallows in a bowl and add drained pineapple, oranges and cherries. Stir in sour cream to make a creamy mixture, only add just enough. Sprinkle sugar lightly over mixture and stir in. Let sit for 1/2 hour in the refrigerator to harden and blend the flavors. Great for a quick and light dessert, especially good in the summer.
Mix Jell-O and boiling water. Add ice cream in small amounts until melted. Add pineapple and nuts. Chill in refrigerator until firm.
Split muffins. Spread each half with pizza sauce. Add some salami and pepperoni; cover with each cheese. Place under broiler or in oven and bake until cheese melts.
Mix together and knead until smooth. Place in greased bowl and cover with damp cloth to rise. Roll dough out on lightly floured surface to 1/2-inch thickness. Cut doughnuts out; let rise, then fry in 1 quart of oil.
Preheat oven to 350°. Grease 2 1/2-quart baking dish. Scald milk in large saucepan; remove from heat. Stir in cornmeal, sugar and salt. Place over medium-high heat and bring to boil. Reduce heat to medium-low and simmer, stirring constantly, 5 minutes. Remove from heat and stir in corn. Gradually add egg, stirring vigorously. Add butter, vanilla and baking powder and blend well. Turn into prepared dish. Bake until set, about 45 to 50 minutes. Serve hot.
Grease a 9 x 13-inch pan. Put nuts and coconut in pan. Prepare cake mix by using oil, water and eggs. Pour mixture over nuts and coconut. Beat sugar, margarine and cream cheese well. Pour over cake. Smooth as evenly as possible. Bake at 350° for 45 minutes or until done.
Mix cream cheese and sugar until creamy. Add whipped topping and vanilla. Tear angel food cake into small pieces. Mix strawberries and glaze together in a bowl. Put a layer of cake first in a large bowl, then follow with a layer of cream cheese mixture, then strawberry glaze mix. Continue layers in this manner. Spread cream cheese mixture on top and refrigerate.
Boil onion in 1 cup of water. Add potato and boil until done. Add more water, a little at a time, to prevent potato from burning down. Do not drain. Add corn, cream-style corn, light cream and butter. Salt and pepper to taste.
Bring corn syrup, butter, water, confectioners sugar and marshmallows to boil or until everything is melted. Pour over popcorn. Grease hands and form popcorn balls.
Spray a 9 x 12-inch pan or a rather large pan with spray margarine. Melt margarine and marshmallows in a saucepan slowly on the stove (or in a microwave in a large microwave dish; I use a 4-quart glass casserole dish). Melt butter first, then dump marshmallows on top and melt them. Keep an eye on these as they puff up and can overflow. Marshmallows are done if you can take a spoon and squish them together without many lumps.
Crumble all cookies except 5. Melt margarine and mix with crumbled cookies. Place in glass baking dish and bake in 350° oven for 5 minutes. Mix sugar, cream cheese and 1 bowl of Cool Whip until creamy. Pour over cookie crust. Follow directions on pudding mix. Layer over cream cheese layer. Top with layer of Cool Whip and crumble the 5 cookies on top. Keep refrigerated.
Mix first 4 ingredients together in a pan. After it comes to a boil, boil 1 minute by the clock. Remove from heat. Add other 4 ingredients all at once; mix until blended. While still hot, drop by spoonfuls on waxed paper. Let cool.