HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice raw vegetables (carrots, onions, peppers and zucchini); put in marinade. Shake or stir. Let stand for a few hours before serving. Will keep up to two weeks in refrigerator.
Bake pie crust according to package directions and cool. Beat cream cheese with confectioners sugar and vanilla using an electric beater. In a separate bowl beat heavy cream until thick. By hand fold whipped cream into cheese mixture until well mixed. Pour onto cooled crust.
Crush cereal slightly. Sift together flour, baking powder and baking soda. Blend shortening and sugar; add eggs and beat well. Stir in thawed orange juice, milk and nuts. Add sifted dry ingredients, stirring only until combined. Fold in cereal. Spread in greased loaf pan. Bake at 350° for about 45 minutes or until done. Cool before slicing.
Blend in processor or blender until pureed. Put in a bowl. Stir in crab or Surimi. Serve chilled with crusty bread.
Drain pickles. Slice into 1/2-inch. Alternate layers of pickles, sugar and hot sauce. Let stand 1 day. Turn second day. Turn over third day. On 4th day, they are ready to eat. They will make their own juice.
Chop kamaboko, cabbage and green onions. Add garlic-sesame sticks. Just before serving, add mayonnaise and mix.
Melt margarine with baking cocoa in saucepan; stir until well blended. Remove from heat. Stir in sugar, flour, eggs and vanilla. Add pecans; mix well. Pour into pie shell. Bake at 325° for 30 to 35 minutes or until set. Do not store in refrigerator. Yield: 6 servings.
Cream shortening and sugar. Add egg and beat well. Add next flour, baking soda and baking powder; mix. Add can of drained (save juice) pineapple, vanilla and chopped nuts; mix well. Drop by spoonfuls onto cookie sheet. Bake 12 to 15 minutes at 375° until lightly browned. While still warm drizzle with thick icing of powdered sugar and the pineapple juice. Makes a soft, moist cookie. Makes a large batch.
Mix pumpkin, white sauce, ham and 1 cup cheese. Place half of mixture in 2-quart casserole. Cover with sliced eggs. Cover with remaining mixture. Sprinkle with coarsely crumbled crackers, remaining cheese and dot with margarine. Bake at 350° for 30 minutes.
Combine sugar. Add flour, mixing well. Add melted butter and milk. Beat until well blended. Add coconut. Pour into two greased 9-inch pie plates. Cook at 350° for 40 minutes until golden brown on top.
In a greased 8 x 12-inch baking dish, combine the first 4 ingredients and 1 cup cheese. Blend soup and 3/4 cup milk; pour over casserole. Bake, covered, at 375° for 15 minutes.
Preheat oven to 350°. Cream together the cream cheese, 1 egg, sugar and vanilla. Beat until fluffy. Spread on bottom of unbaked pie shell. Beat 3 eggs until well mixed, but not foamy. Add rest and pour over cream cheese. Bake at 350° for 40 minutes or until lightly browned.
Line a 7 to 8-inch pie or tart pan with pastry. Spread jam on bottom of pastry. Cream butter or margarine and sugar. Add egg, almonds and baking powder. Spread almond mixture on top of jam. Bake 25 to 30 minutes at 375°.
Preheat oven to 350°. Saute chicken in the butter until half done. Place the apples in a casserole dish. Top with the chicken pieces. Swirl the calvados in the pan and pour over chicken. Cover and bake in oven 25 to 30 minutes.
Preheat oven to 325°. In a food processor, process 1/4 cup almonds with the sugar until finely ground. Add the butter and process until incorporated. Add egg white and vanilla and almond extracts; pulse until combined. Add baking powder and salt; pulse until blended. Add the flour and process until incorporated. Transfer the dough to a work surface and divide it into 8 equal pieces. Roll each piece into a ball and arrange about 3 inches apart in a large baking sheet. Lightly flatten the balls into 2-inch rounds. Decorate each cookie by pressing slivered almonds into the dough in a star pattern.
Blend cream cheese with mayonnaise, cocktail sauce and mustard. Stir in the crab meat and celery. Cover and chill. Serve with crackers.
Mix mashed potatoes, shortening, sugar, salt and eggs. Cream well. Dissolve yeast in warm water. Add to warm milk, then potato mixture. Add flour to make stiff dough. Put on board and knead well. Put in large bowl; let rise double in bulk. Knead lightly. Rub top with melted butter. Place in refrigerator about 1 1/2 hours. Shape in rolls and let rise until double in size. Bake at 350° until light brown.
Combine first three ingredients; spoon into pear halves. Arrange on lettuce. Yields 2 servings.
Saute onion and pepper in oleo for 3 minutes. Add beef and brown. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Bring to a boil. Reduce heat and simmer 15 minutes. In a 13 x 9 x 2-inch pan layer tomato, meat sauce and uncooked noodles. Make sure noodles are well covered with sauce. Top with cheese. Cover with aluminum foil. Bake at 350° for 45 minutes. Let set for 10 to 15 minutes before cutting to serve.
Put all vegetables in a dishpan and sprinkle with salt. Cover with towel and let set 1 1/2 to 2 hours. Drain.
Rinse and dry scallops. Combine salt, pepper and flour in large dish. Roll scallops in flour mixture until completely coated. Heat oil in skillet; add coated scallops and garlic to heated oil and saute until golden brown. Add remaining ingredients and cook until thoroughly heated.
In a large pan, heat olive oil on medium heat. Add celery and onion and cook until limp. Turn heat to high and add ground chuck. Cook quickly until browned. Take off heat and add tomatoes (with the juice). Cut the tomatoes up and then add paste and tomato sauce. Stir until blended. Add spices; stir. Cook slowly for about 8 hours. Serve over your favorite pasta.
Combine first 4 ingredients in boiler and cook until thick. Pour into a 9 x 13-inch pan, then add cake mix over top evenly. Spread margarine over cake evenly. Add pecans and bake at 300° for 30 to 45 minutes.
Combine flour and sugar, cut in butter. Reserve 1 cup of the crumbs. To the remaining crumbs add: egg, sour cream, salt, baking soda, baking powder and almond extract. Mix well. Spread into a 10 inch spring form baking pan. Run batter slightly up the sides of the pan.
Mix sugar, cake mix and egg yolks. Blend in enough milk to mix well. Add remaining milk; cook until thick. Add butter, then coconut and pour into baked crust. Top with Cool Whip.
Melt butter. Add flour and mix well. Add eggs and milk. Cook until thick. Add squash and cheese. Put in casserole dish lined with bread crumbs. Cover and bake for 25 to 35 minutes at 400° or until brown.
Brown ground steak with garlic powder, salt and pepper. Drain. Mix in remaining ingredients. Place in a large casserole dish and bake at 350° for 45 to 60 minutes.
Cream the oil and sugar together in mixing bowl. Beat the eggs until light and add to the mixture. Thoroughly mash the bananas and fold into the oil, sugar and egg mixture. Add the flour and baking soda. Stir in the cherry juice, cherries, chips and nuts. Pour in greased and floured loaf pan and bake at 350° for 60 minutes.
Brown ground beef and onion lightly. Season with salt. Drain off grease. Add mushroom soup and 1/2 soup can of water. Place in greased 2-quart casserole. Place Tater Tots on top of beef mixture. Bake 30 to 45 minutes in 375° oven. Makes 8 servings.
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in apples, celery, nuts and mayonnaise. Pour into a 4 cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Serve with crisp greens and mayonnaise, if desired. Makes about 3 cups or 6 servings.
In a mixing bowl, combine the dry ingredients. Stir in milk, adding a little more if needed to make a thick batter. Mix in onion. Heat oil in a deep-fat fryer to 375°. Drop batter by tablespoons into oil and fry to a golden brown; turn and brown other side. Drain on paper towels. Serve warm. Great with beans.
Combine margarine, marshmallows, and milk in saucepan. Cook over low heat until melted, stirring constantly. Combine cracker crumbs, fruit, and nuts in a large mixing bowl. Add milk mixture, stirring until well mixed. Form into 1 1/2 inch balls and roll in coconut. Yield: 5 dozen.
Boil cabbage and salt in water for 20 minutes. Drain. Put a layer of cabbage in greased casserole; cover with one-half can of soup and 3 slices of cheese. Repeat layer. Sprinkle with salt and pepper. Top with crumbs and bake 30 minutes in 350° oven. Yields 6 to 8 servings.
Put flour in food processor bowl with knife. Add butter (cut in pieces). Add cayenne. Add cheese. Work off/on until blended. Roll into little balls. Bake at 400° for 12 to 15 minutes. Serve hot.
Defrost hash browns and combine in large bowl with 1/2 cup melted butter. Add salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into buttered 3-quart casserole. Mix remaining butter with corn flakes and sprinkle over potatoes. Bake at 350° for 45 minutes.
Filling: Cook the chopped dates, sugar and water to a boil. Cool. Add chopped nuts.
Cook pork roast until well done. Cool and chop very fine. Set aside. Mix together remaining ingredients with chopped pork and place in crock-pot on low. Great for parties!
Mix all ingredients (butter last). Put in 9 x 9-inch pan and bake at 350° to 400° for 20 minutes or until done.
Preheat oven to 350°. In a large bowl, thoroughly mix all ingredients, except chili sauce. Place mixture in a greased 9 x 5-inch loaf pan and bake for 30 minutes. Spread the chili sauce over the top of the loaf, return it to the oven and bake for an additional 30 minutes, until no pink remains in the center. Serve hot or cold. Makes 3 to 4 servings.
Wash lentils (don't soak). Bring to boil in kettle with water, salt and herbs. Cover and simmer 15 minutes. Cook onion and carrot slowly in olive oil until soft, 3 to 5 minutes. Add to lentils with parsley, tomatoes and sherry. Cover and simmer one hour, or until lentils are tender. When ready to serve, put 1 tablespoon (or more) grated cheese in each bowl and top with lentils. (The olive oil is very important to this recipe, as it adds a satisfying "meaty" flavor.) A good budget recipe.
Saute onion in oil in large saucepan. Add all ingredients except macaroni and green beans. Cook, covered, over medium-low heat for 45 minutes. Add beans and macaroni. Cook until macaroni is tender, about 15 minutes. Serve with Parmesan cheese. Makes 2 1/2 quarts.
Beat all ingredients for 2 minutes. Bake in a greased and floured Bundt pan at 350° for 35 minutes.
Crumble sausage into skillet and brown over medium heat, stirring. Drain off grease. Spread bread squares in bottom of 12 x 8 x 2-inch baking dish, greased with butter. Spread sausage and cheese over bread.
Combine all ingredients except cornstarch and water in slow cooker. Cover and cook on low for 3-4 hours or until carrots are tender. Place carrots in serving dish and keep warm reserving juices in small sauce pan. Bring remaining juice to a boil. Mix cornstarch and water in small bowl until blended well. Add to juices. Boil one minute or until thick stirring constantly. Pour over carrots and serve.
Cut chicken breasts into 1-inch squares. Cover with waxed paper and pound them into thin, or use the chicken cutlets. Dip in beaten eggs, then dip into the bread crumbs. Spray a Teflon frying pan lightly with olive oil spray and brown the breaded chicken on both sides. Place chicken in a baking dish; add marinara sauce and sprinkle cheese on top. Bake at 300° for 10 minutes or until cheese melts. Serve with your favorite pasta. Enjoy.
Beat eggs; add sugar, butter, vanilla and coconut. Pour into unbaked pie shell and bake at 325°, until firm.
You will make 1/2 of the gelatin mixture, then spread sour cream. Then top with remainder of gelatin mixture.
Mix as listed. Pour into tube pan. Bake at 300° for 1 1/2 hours. Very good plain or frosted with whipped cream or butter and cream cheese frosting.
Separate the onions into rings and soak in a bowl of ice water for about 2 hours. Prepare batter by combining remaining ingredients, except oil, in a large bowl. Add 1 1/2 cups of ice water all at once and whisk until smooth. Refrigerate for at least 1 hour before using. Pour 2 inches oil into heavy saucepan or deep fryer. Heat until almost smoking (375°; must be). Place all of the onions into batter and stir to coat. Working in batches, drop onion rings, one by one, into hot oil. Fry 3 to 4 minutes, turning once until crisp and golden. Drain on paper towels and sprinkle with salt.
Melt butter and pour over crushed Ritz crackers. Mix well and put about 1/2 in bottom of a Pyrex dish appproximately 6 x 13 x 2-inches. Mix other ingredients together and pour on top of crackers. Sprinkle remaining cracker mixture on top and bake at 325° for 30 to 40 minutes or until lightly browned.
Melt cheese and oleo together in double boiler. Combine sugar, cocoa, pecans and vanilla. Mix well and add to cheese and oleo mixture. Press into 2 buttered 9 x 13-inch dishes. (Use smaller dishes if you want thicker candy.)
Beat cream cheese until fluffy. Beat in sugar and peanut butter slowly. Add milk. Blend well. Fold in Cool Whip and beat 3 minutes. Pour into crust. Cover and put in freezer. Set out 30 minutes before serving.
Boil soup. Add cheese and beat smooth. Add gelatin, dissolved in cold water. when thoroughly cold, add mayonnaise, chopped vegetables and shelled shrimp. Pour into mold. Chill until firm. May be made in a large mold and used as an hors d'oeuvre with crackers or in individual molds for a luncheon salad.
Cut margarine and cream cheese into flour to form pastry. Chill for 1 hour. Press to fit 9-inch pie pan or if preferred, roll on lightly floured board and shape in pan. Bake at 350° for 25 minutes.
Beat ingredients together and pour into pie shell. Bake at 375° for 45 to 55 minutes.
Mix salad dressing ingredients (celery seed, onion, sugar, oil, mustard, vinegar and seasonings). Assemble torn spinach leaves, croutons, cooked, crumbled bacon and eggs (if desired). Toss with dressing just before serving.
Pour hot water over oats; let stand. Cream sugar and shortening. Beat eggs into sugar mixture and mix flour, soda, salt and cinnamon.	Mix flour mixture with sugar mixture. Add oats and beat well. Pour into oblong pan sprayed with Pam. Bake at 350° for 35 minutes or until done.
Mix all ingredients and pour into casserole dish. Cover with foil and bake at 300° for 3 hours. Do not remove during cooking time. Serve over rice or green noodles.
Combine graham cracker crumbs and 1 1/2 sticks melted butter (save 1/2 cup for topping). Mix and press firmly in bottom of a 9 x 13 x 2-inch pan. Beat together for 20 minutes the powdered sugar, 2 sticks butter, 2 eggs and vanilla. Spread on top of crumbs.
Grease casserole dish; add apples, water and lemon juice which has been mixed with spices. Work together sugar, salt, flour and butter until crumbly. Spread over apples. Bake (at about 350°) uncovered until apples are tender. Serve warm plain or with whipped cream or ice cream.
Cover only with water and cook vegetables until fork-tender. Add milk/cream and butter. Bring to a boil and thicken with cornstarch/Wondra.
Heat oven to 350°. In shallow baking pan, melt margarine. Add honey, curry powder, mustard, salt and pepper. Stir thoroughly. Add chicken, turning to coat. Cover with foil and bake 30 minutes. Remove cover and bake 15 to 20 minutes longer or until done.
Cook spinach; drain and squeeze out excess moisture. Saute onion in 3 tablespoons butter. Chop parsley. Combine all and refrigerate for 24 hours.
Heat oven to 400°. Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt; mix well. In small bowl, combine pumpkin, milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spoon batter evenly into spray-coated muffin cups. Press 1 cube cream cheese product into center of each muffin. Top each with 1/2 teaspoon brown sugar. Bake at 400° for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese, comes out clean. Immediately remove from pan; serve warm. Store in refrigerator. Makes 12 muffins. Contains 170 cal.; 5 grams fat.
Combine ingredients in order given and beat with rotary beater until blended. Pour into chilled pie shell. Bake at 400° for 50 minutes.
Tie spices in a cloth. Boil with sugar and 4 cups cold water for 10 minutes. Then add 10 cups boiling water with tea leaves tied in a cloth. Let steep until cold. Remove the bags. Add orange juice and lemon juice. Heat for serving.
Mix together all ingredients. Hollow out loaf of rye bread. Cut additional rye bread into cubes. Serve with dip.
Lots of water, but remember that it swells. This is called mash. You have to keep it at room temperature, but when you are hiding in the hills, you dig a hole underneath and set a kerosene lamp under the barrel, protected with a tin so it doesn't go up in smoke. Let it set for 10 days, then you take a wash boiler with coils attached and cook over a good old kerosene two burner stove. This takes many hours and needs to be watched closely. The coil is connected to a jar below and the liquid slowly drains into the jar. The first batch is called tailing and is not that pure or fit for human consumption, but some just couldn't wait. The second boil is better, but the third is pure good stuff. Then you sit back and enjoy every drop. Also good as medicinal purposes.
Grease and flour the bottom only of a 9 x 13-inch pan; set aside. Pour prepared cake mix batter into pan and bake according to directions. Remove cake from oven; using a large fork, poke holes in cake. Combine condensed milk and cream of coconut; pour over warm cake. Spread pineapple over cake. Cool completely. Spread whipped topping over all and sprinkle with coconut. Cover and chill at least 8 hours before serving. Cut into squares to serve.
Have everything at room temperature. Put all ingredients in large mixing bowl and beat at high speed for 10 minutes. Pour into tube pan and bake 1 hour at 350°. Start oven when you put cake in oven.
Mix sliced avocados, lemon juice and salt. Set aside. Mix sour cream, mayonnaise and taco seasoning. Set aside. Mix together refried beans and set aside. Layer in a 9 x 13-inch pan starting with the beans, avocado mixture, sour cream mixture, onions, tomatoes and top with cheese. (Can be made the day before.)
Mix sausage, cooked rice and pepper together. Take outside leaves off cabbage and cook 1 minute. Lay cabbage leaves in bottom of casserole dish. Spoon meat mixture on leaves. Shred rest of the cabbage and put on top of meat mixture. Top with can of tomatoes and bake at 350° until hot and bubbly, 45 to 60 minutes.
Mix the chicken (cut up), celery, eggs (cut up), pimento, onion and mushrooms. Add soup, mayonnaise, lemon juice and salt. Mix well. Put in 8 x 11 inch casserole pan. Top with the following before baking: 1 cup grated cheddar cheese, 1 1/2 cup crushed potato chips, 2/3 cup slivered almonds.
Beat cream cheese and milk until smooth in a mixing bowl. Add seasonings and beat until blended. Stir in eggs. Cover and chill until firm. Spread on crackers. Make a sandwich filling or stuffing for tomatoes or celery sticks.
Cook sausage until brown. Remove. Cook onion and celery in sausage liquid. Place sauerkraut and cabbage in skillet. Add the cooked sausage. Cover and cook until well heated.
Mix together and bake at 350° for 8 to 10 minutes. Makes 150 cookies.
In a large bowl stir together corn oil, syrup, soy sauce, ginger and pepper. Add ham, rice, water chestnuts, green pepper, carrot and onion. Toss to coat well. Cover. Chill at least one hour. Makes 4 servings.
Cut up chicken, season with salt, garlic salt, Season-All (seasoned salt) and lemon and pepper seasoning. Brown in small amount of Crisco. In another pan, fry sausage. Cut in bite-size pieces. Take chicken off bone and cut in bite-size pieces. In grease from chicken, saute onions, garlic and okra. If more grease is needed, use drippings from sausage. Pour off grease and make a roux with this. Add all ingredients in deep pot and add water. Amount of water is determined by how thick or thin you want this to be. Simmer about 1 hour. Serve over rice. Add gumbo file, if desired. Green salad and garlic French bread make a complete meal.
Brown meat and onions together; drain well. Add taco sauce mix, taco sauce, tomato sauce and beans. Reduce heat and simmer 20 to 30 minutes. Put chopped lettuce, tomatoes and shredded cheese in a large bowl. When ready to serve, pour meat mixture over salad. Mix. Add Doritos and serve.
Heat applesauce. Cream sugar and shortening and add to hot applesauce. Blend flour, soda, salt and spices. Toss to coat fruit and nuts. Add all to applesauce mixture. Pour into 9 x 13-inch pan. Bake at 300° for 1 1/2 hours.
Spread cream cheese in bottom of graham cracker crust. Cook sugar, cornstarch and water until thickened. Add lemon flavoring and blueberries. Cool slightly before putting mixture on top of cream cheese. Serve with Cool Whip or whipped cream.
Combine soda and buttermilk and let stand for a few minutes. Cream together shortening and margarine. Add egg yolks (which have been slightly beaten) to creamed mixture. Add buttermilk mixture alternately with flour to creamed mixture. Add vanilla. Beat egg whites until stiff and fold into batter. Add coconut and pecans. For large cake, bake 45 minutes at 350°. For sheet cake, bake 50 minutes at 350°.
Prepare guacamole. Peel and mash avocados; add lemon juice, salt and 4 tablespoons picante sauce. Combine and mix well. Layer equal amounts of guacamole, sour cream and picante sauce. Serve with tortilla chips or corn chips.
Sift flour. Melt shortening and add sugar. Cool. Add eggs and dry ingredients. Add chips, vanilla and nuts. Pour into a greased pan. Bake at 300° for 35 minutes. Cool and cut in squares.
Spread bread in bottom of greased 9 x 12-inch baking dish. Add meat. Mix eggs and 1 1/2 cups of the milk. Mix together mustard, remaining 1/2 cup milk and the soup. Combine the 2 liquid mixtures and pour over bread and meat. Add cheese on top. Cover tightly with foil and refrigerate overnight. Place in cool oven. Turn oven to 300° and bake 1 1/2 hours or until puffy and brown.
Combine first 8 ingredients; stir well. Stir in crabmeat and egg yolks. Cover and chill 1 to 2 hours. Shape into 1-inch balls. Dredge balls in flour. Pour oil to depth of 2 to 3 inches in Dutch oven or heavy saucepan. Heat to 375°. Fry balls in oil until golden. Drain on paper towels. Serve immediately.
Brown ground beef and onions in large skillet until meat is done. Add other ingredients in a 3 qt. sauce pan; mix well. Add ground beef mixture. Heat on stove on medium heat until starts to boil, stirring to keep from sticking. Simmer for 15 to 20 minutes.
Cook about 15 minutes, without stirring, until a drop in cold water will crack. Add flavoring. Pour onto a cold, buttered marble slab. As it begins to cool, pull with hands and cut.
Sift flour, sugar and salt directly into a 9-inch pie pan. Mix well. In a small glass jar, add 1/2 cup cooking oil and 2 tablespoons cold milk. Shake well after closing lid. Very gently, pour into pie pan with dry ingredients. Mix together gently. As dough forms, press around the edge of pan. Add filling.
Melt sugar, half and half and butter and add sugar and vanilla. Store in a cool place.
Mix thoroughly. Pat into loaf pan. Cover with 2 strips of bacon. Pour over top 1 (8 ounce) can tomato sauce. Bake at 350° for 1 hour or until done. Serves 6.
Preheat oven to 350°. Grease pan and add dough. Melt chocolate and add it to the pie. Sprinkle with sugar and cinnamon. Put pie crust on top. Bake for 15 minutes. Serves 6.
Brown chuck and onions. Place in casserole; cover with vegetables and soup. Place a layer of Tater Tots on top. Bake at 350° for 45 minutes.
In a large heavy pan or electric pan, brown meat. Add gravy, salt, pepper and bay leaf. Cover and cook over low heat 2 hours. Add potatoes, carrots and onion. Cook 1 hour more or until tender. Stir occasionally. Uncover and cook to desired consistency. Spoon off fat. Remove bay leaf. Garnish with parsley.