HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain sausage. Pour tomatoes into crock. Fill tomato can one and a half times with water. Add to crock. Add remaining ingredients. Either cook eight hours on high or start the afternoon before and cook all night on low. Stir every few hours. (Can be started at 3 p.m. one day and served 6 p.m. the next.) Serve with French or Italian bread.
Preheat oven to 350°. Mix all ingredients 1 to 2 minutes at medium speed with electric mixer. Pour in 2 loaf pans or Bundt pan. Bake 1 hour or until toothpick comes out clean. Allow to cool 5 minutes before glazing.
In a medium mixing bowl, combine mayonnaise, sour cream, green onions, nuts, curry powder and salt. Stir in chicken. Spread mixture over bread. Sprinkle with parsley if desired. Makes 12 servings.
Halve grapefruit and loosen sections by running knife between each section and membrane on each side. Place each side on broiler pan and top with brown sugar, spices and pat of butter. Follow with splash of orange juice. Place under broiler for 15 to 20 minutes or until tops of fruit are lightly browned. Garnish centers with fresh berries. Serve as a tropical first course for a meal or a new twist on breakfast. Serves 2.
Melt shortening (do not get too hot). Put 2 cups of warm water in a large bowl. Add sugar, salt and shortening. Stir to mix. Add yeast and mix well until yeast dissolves. Use a wooden spoon and add flour until mixture is elastic and pulls away from sides of bowl. Cover and let rise in warm, dry place until doubled. (Microwave works well.) Turn out on floured board and knead 2 to 3 minutes, working out air bubbles. Divide into 3 equal parts. Melt a teaspoon of butter in loaf pans (3). Turn dough in pans to coat with butter. Let rise again until doubled. Bake 20 minutes at 375°. Makes 3 loaves.
Mix all ingredients together. Place in large plastic container. Cover and freeze. When ready to serve, spoon some of mixture into glasses and add the same amount of extra 7-Up.
Cream shortening and sugar. Add eggs, 1 at a time. Add dry ingredients alternately with sour cream. Stir in flavoring. Bake at 350° for 1 hour and 20 minutes in Bundt pan. When cool, sprinkle with confectioners sugar.
Cook cauliflower in boiling water 2 minutes. Combine all ingredients. Chill before serving.
In a 10-inch skillet or wok, stir-fry carrots, celery, peppers and onion in hot oil for 3 or 4 minutes until tender-crisp. Add broccoli, snow peas, ginger and garlic. Add cornstarch and stir in broth. Cook over medium heat until mixture comes to a boil and thickens. Reduce heat to low and cook 2 minutes until vegetables are tender-crisp. Serves 4 to 6 people.
Beat together cake mix, jello, oil, water and eggs. Pour into a tube pan and bake for 30 minutes at 350°. Before unmolding, mix sugar and lemon juice together and pour over cake.
Cut meat into 6 parts. Sprinkle with seasonings, onion and diced bacon. Roll tightly and fasten with a toothpick. Dip in flour.
In large bowl, crumble ground beef. Add the chopped onions. Micro-cook covered until meat is brown (5 minutes), stirring several times to break up meat. Drain off fat. Melt butter. Stir in flour, salt and pepper. Gradually stir in milk. Micro-cook uncovered 1 minute. Stir. Cook again until thickened and bubbly, about 3 minutes more, stirring every 30 seconds. Stir in 1 cup cheese and Worcestershire sauce. Add meat mixture. Turn mixture into an 8 x 8 x 2-inch baking dish. Cook covered 10 minutes, turning after 5 minutes. Prepare potatoes using directions except decrease water by 1/4 cup. Spoon potatoes around edge of casserole. Sprinkle remaining cheese over potatoes. Cook until cheese is melted, about 1 minute.
Mix cornmeal and flour. Add eggs, butter and both the buttermilk and sweet milk. Should have a soupy consistency. Pour into a greased pan and bake at 400° until golden brown.
Crumble sausage in skillet; cook over medium heat until brown, stirring occasionally. Drain well. Spread bread cubes in a buttered 12 x 8 x 2-inch baking dish; top with sausage and cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes, or until set. Yields 6 to 8 servings.
Measure sugar, corn syrup and peanut butter into large saucepan. Cook over medium heat, stirring constantly, until peanut butter melts and mixture is well blended. Remove from heat. Add raisins, peanuts and cereal, mixing until well coated. Press into a buttered 8 x 8 x 2-inch pan. Cool and cut into squares. Yields 16 squares, 2 x 2-inch.
Mix oil and sugar; add eggs. Stir in molasses. Add dry ingredients. Drop by teaspoon in sugar; form into sugar balls. Bake at 350° for 12 minutes.
Boil as many clean hocks as you want, with skin on, in kettle. Cover with water; add salt and allspice. When meat comes off bones, cool until you can handle; take meat from bones. Cut into bits; put in bowl or pan. Cover generously with juice, made from broth left from boiling hocks and vinegar (3/4 cup broth to 1/4 cup vinegar).
Mix and beat egg whites, sugar and cream of tartar. Add to soda crackers and nuts. Mix well and spread on well greased cookie sheet or 2 pie pans. Bake at 325° for 25 minutes. Cool well. Add cherry pie filling and Cool Whip.
Arrange chicken in a single layer in a large shallow baking dish. Mix orange juice, soy sauce and brown sugar; pour over chicken. Sprinkle ginger and celery around chicken. Bake in preheated 350° oven for 50 minutes. Remove chicken from pan; stir cornstarch mixture into pan juices; replace chicken in pan. Bake about 10 minutes longer until sauce thickens. Serve garnished with orange and parsley. Makes 4 servings.
Soak Grape-Nuts in buttermilk for an hour. Beat eggs; blend in sugar and vanilla. Sift dry ingredients together. Add dry ingredients alternately with Grape-Nut-buttermilk mixture to the beaten eggs and sugar. Add chopped nuts and raisins. Batter will be quite thick. Bake in a well-greased loaf pan for 1 hour at 350°.
Mix crushed wafers and 1 stick melted butter thoroughly. Pat into bottom of 9 x 13-inch pan or dish. Then beat together eggs, 1 stick butter and confectioners sugar. Put this on top of crust and chill.
Preheat oven to 325°. Prepare pie crust. In a medium pan, place 1/4 cup sugar and butter. Heat until butter is melted. Stir in graham cracker crumbs. Press mixture over bottom of a 13 x 9-inch baking pan.
Drain and save liquid. Flake salmon. Combine bread crumbs and seasonings with liquid. Mix thoroughly. Pack into small greased loaf pan. Sprinkle generously with paprika. Bake 45 minutes in moderate oven (350°). Makes 4 servings.
Beat egg. Add milk, melted butter, flour, baking powder and salt. Stir well and pour into buttered, shallow dish. Press quartered apples into the mixture. Dust with brown sugar and cinnamon. Bake until apples are tender.
Cook shells until tender. Drain. Combine soup and sour cream; mix well. Combine 1/2 of soup mixture with chicken. Mix well. Stuff shells and place into a greased dish. Saute onions and mushrooms and butter in large skillet until tender; set aside. Combine water and chicken bouillon cube stirring until dissolved. Add to the remaining soup mixture. Add mushrooms and onions. Pour over shells. Bake at 350° for 45 minutes. Top with your favorite shredded cheese.
Combine all ingredients in a lightly greased casserole dish. Cover and bake at 350° for 40 minutes or until hot and bubbly. Yield: 6 to 8 servings.
(To microwave potatoes, prick them several times with a fork. Cook 1 inch apart on paper towels on High for 14 minutes or until done, turning after 5 minutes. Cool.)
Slice potatoes and put in hot butter. Salt to taste. Sprinkle sugar over potatoes; cover. Fry on low heat until tender.
In a jar with tight-fitting lid, combine the first 10 ingredients; shake well. Refrigerate. Serve over salad. Yields 3 cups.
Mix all together. Sprinkle with sugar and cinnamon. Bake at 375° for 30 minutes. Makes 2 (8-inch) layers or one 8 x 13-inch pan.
Cook shells as per directions on box. Drain well. Cook creamed spinach, open packages into large bowl and cool slightly. Stir in Ricotta and Mozzarella cheese. Add salt and pepper. Stuff shells and put into 13 x 9-inch pan. Top with your favorite homemade spaghetti sauce. Sprinkle grated parmesan cheese on top if you like!
Combine sugar, butter, syrup and salt. Boil 5 minutes. Remove from heat. Stir in soda. Pour immediately over corn and nuts in large roasting pan. Bake in slow oven 250° for 1 hour, stirring every 15 minutes. Cool. Store in tightly covered container. Also freezes well.
Preheat oven to 350°. In 8-inch nonstick skillet heat margarine over medium heat until bubbly and hot; add onion and garlic and saute until onion is tender. Pour into medium bowl; add remaining ingredients except zucchini and cheese. Mix well. Spray 8 x 8 x 2-inch casserole with nontick spray. Put zucchini slices in bottom. Spread cottage cheese over zucchini; top with cheese slices. Bake until zucchini is tender and cheese is melted.
Generously grease and flour 3 (9-inch) round cake pans; set aside. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs. In a bowl, combine baking soda, cocoa and flour. Add dry mixture alternately with milk to batter. Blend well. Pour into prepared cake pans. Bake at 350° for 30 to 35 minutes or until done. Cool 10 minutes. Remove from pans.
Cook the chicken and save the broth. Melt the butter and mix with the stuffing. Put half of the stuffing in bottom of greased casserole dish. Layer rest of ingredients. Add rest of stuffing crust and sprinkle with stuffing. Cook 45 minutes at 350°.
Melt margarine and Velveeta cheese together. Add cocoa and vanilla. Beat in powdered sugar. Add nuts, if desired.
Cook water, sugar and cornstarch until thickened. Add jello and food coloring. Let mixture set until cold. Fold in sliced strawberries. If berries are frozen, drain and use instead of water. If there isn't 2 1/2 cups of juice, use what juice you have and add the rest water. Pour into baked pie shells. Top with whipped cream. Makes 2 pies.
Mix bran cereal, applesauce, egg, butter and brown sugar; let stand for 5 minutes. In a large bowl, blend flour, baking powder and cinnamon. Add the bran mixture and mix until blended. Stir in the raisins. Spoon batter into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for 15 to 18 minutes.
Boil milk and sugar together for 3 minutes. Remove from fire. Stir in marshmallows until melted; add vanilla, crumbs and nuts. Drop by spoon on wax paper.
In blender, mix all the ingredients on low speed for 3 minutes. Pour in greased 9-inch pie pan. Let set 5 minutes, then sprinkle 1 cup coconut on top. Bake at 350° for 35 to 40 minutes or until coconut on top is brown.
Mix above ingredients in medium bowl. Up to 4 fillet mignons may be placed in sauce. Marinate for 3 hours in refrigerator.
Mix together. Pour in greased 9 x 12-inch dish and refrigerate overnight. Bake at 350° for 45 to 50 minutes. (May use ham instead of sausage.)
Mix sour cream, chopped onion and sauerkraut. Spread in bottom of a 9 x 13-inch pan. Spread crumbled corned beef over that. Spread cheese on top of that layer. Sprinkle bread crumbs on top. Drizzle melted margarine over bread crumbs.
Place 18 paper cupcake liners in muffin tins. Put one wafer in each liner. Mix eggs, sugar, cream cheese and vanilla together at medium speed for 5 minutes. Spoon into each liner until 3/4 full. Bake 12 to 15 minutes at 350°. Let cool, then spoon pie filling onto each.
Mix ingredients. Pour chicken broth over bread mixture. Add chicken. Have plenty of broth so dressing will be soupy. Salt if needed. Pour into pan. Bake for 45 to 60 minutes at 350°.
In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving. Makes 10 to 12 servings.
Mix all ingredients well. Roll small balls of dough, about 1/2 inch in diameter, between palms of the hands until smooth. Place on cookie sheet, about 1 inch apart. Press lightly with tines of fork for crisscross pattern on each. Bake in preheated 325° oven for 20 to 25 minutes. Do not brown! Yields 100 tidbits. They freeze well.
Separate dough into 16 strips. Cut each strip in half. Wrap dough around little link sausage and press ends together to seal. Bake following directions on dough package.
Pour corn in crock-pot on top of all other ingredients. Cook at low setting, mixing periodically. Yield: a whole bunch!
Beat together cheese and butter with a mixer. Stir in flour. Wrap a teaspoonful of dough around each olive, covering completely. Place 1 inch apart on an ungreased baking sheet. Bake at 400° for 15 minutes, or until lightly browned.
Use a 350° oven. Stir together the flour, salt and soda; set aside. Beat butter and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture, then stir in cereal and morsels. Drop by teaspoon onto a greased baking sheet. Bake for 10 minutes or until brown.
Melt margarine. Add 7-Up and cocoa. Bring to a boil. Add sugar and flour mixture. Mix in buttermilk. Pour batter into slightly buttered shallow pan (12 x 6-inch cookie sheet). Bake for 20 to 25 minutes at 350°. Frost while still hot.
Cut breasts into large pieces. Sprinkle with salt and pepper and immerse in beaten eggs 2 to 3 hours. Drain. Roll in bread crumbs and brown in butter. Place chicken in single layer in a baking dish. Cover with mushrooms and top with cheese. Bake at 350° for 30 minutes, basting with chicken broth several times. Squeeze fresh lemon juice over chicken just before serving. Serves 4 generously.
Cool the cans of salmon and empty contents into a mixing bowl. Be sure to add all the oil in the can. Chop salmon fine and mix with the potatoes. Soak the diced celery in cold water for 1 hour. Chop up the peppers and add to the mixture. Add the mayonnaise and thoroughly mix. Garnish with sprigs of parsley or lettuce and serve cold on lettuce leaves with the lemons cut in thin slices and laid across the top of the salad.
Chop cabbage and place in boiler with water and salt. Cook about 15 minutes. Then add potato soup and caraway seeds. Saute cubed smoked beef sausage in vegetable oil until slightly brown. Add to cabbage mixture and simmer for 20 minutes or until hot. Serves 4.
Combine oil, onion, hamburger meat and sausage in skillet. Stir-fry until meat is brown. Add cabbage and about 1/2 cup water, salt and pepper. Cover and simmer slowly, stirring often, until cabbage is tender and water has evaporated. Makes about 4 servings.
Pour boiling water over butter, sugar and salt in a large bowl. Add milk and let stand until lukewarm. Add yeast, then eggs and flour last. Chill in refrigerator overnight. Fry in hot oil next morning.
*Or two 9 ounce packages frozen cut green beans, cooked and drained.
Heat oven to 350°. Mix thoroughly the flour, margarine and powdered sugar. Press evenly with hands in bottom and about 5/8-inch up sides of an 8 x 8 x 2-inch square pan. (If dough is sticky, flour fingers.) Bake 20 minutes. Beat remaining ingredients with mixer on medium speed until light and fluffy. Pour over hot crust. Bake just until no indentation remains when touched lightly in center, about 25 minutes. Let stand until cool, then cut into about 1 1/2-inch squares. If desired, stir in 1/2 cup flaked coconut when mixing batter, when light and fluffy.
Mix thoroughly. Add tears of joy, sorrow and sympathy, flavored with love and kindly service. Fold in 4 cups of prayerful faith. Pour into your daily life and bake well with the heat of human kindness. Serve with a smile anytime, and it will satisfy the hunger of many souls.
Combine first 4 ingredients and then make a dressing of the remaining ingredients. Blend until smooth. Pour over potato mixture. Toss lightly until mixed well. Garnish with sliced hard-cooked eggs and slices of stuffed olives.
Blend scalded milk, butter, sugar, eggs, salt, cinnamon/nutmeg and raisins. Pour over bread crumbs in baking dish. Put baking dish in pan of hot water (1-inch deep). Bake until silver knife inserted 1-inch from edge comes out clean. Bake at 350° for 40 to 45 minutes. Serve with or without sauce or cream.
Cut or score both sides of steak diagonally and dust with flour. Saute in heated butter until well browned on both sides. Season with salt and pepper, then add vegetables; last of all, add lemon juice and ketchup. Cover tightly and simmer gently for 1 to 1 1/2 hours. The vegetables cook down to a rich sauce to be served with the meat. Serves 6.
Boil spaghetti in water according to directions on package. Cook bacon in a large skillet until crisp, then crumble bacon and set aside. Pour off fat and crumble sausage and place it and minced garlic and parsley in skillet and cook until sausage is done. Stir in bacon and tomatoes, then add drained spaghetti. Quickly scramble eggs and then add eggs and 1/2 cup milk to spaghetti mixture. Stir all this together and put in a pretty bowl and serve.
Beat eggs; add milk, salt, sugar, vanilla and grape nuts. Pour into casserole dish. Bake at 350 degree until knife when inserted comes out clean, approximately 45 minutes.
Saute green pepper and onion in butter until tender. Stir in soup, milk, mushrooms and cheese. Cook until blended. Place half the noodles in a greased 9 x 13-inch baking dish. Cover with half each of sauce, cottage cheese and chicken. Repeat layers and top with Parmesan cheese. Bake at 350° for 45 minutes.
Combine tomatoes, juice, cheese, basil, oil, garlic, parsley, salt and pepper in a bowl and blend well. Let stand at room temperature for 1 hour. Cook pasta and drain. Combine hot pasta and sauce in large bowl and toss until cheese melts. Serves 4.
Mix all ingredients together. Add chicken and put into a large baking pan. Bake at 375-400 degrees until brown and bubbly.
Cream together the first 3 ingredients. Form into balls or eggs. Melt paraffin and chocolate chips in double boiler and dip each one. Cool on wax paper.
Beat together margarine and sugar. Add cornstarch, milk and vanilla; stir together. Microwave on High 3 1/2 minutes. Whisk and put back in for 1 1/2 minutes. Keep doing 1 minute at a time for 2 more times. Pour into baked pie shell and sprinkle with nutmeg.
Mix dry ingredients. Stir in eggs and oil. Stir in carrots. Bake in greased and floured 9 x 13-inch pan at 325° for 40 to 45 minutes or until toothpick comes out clean.
Grease a 2-quart baking dish; cook onions and beef together. Pour off fat. Season and spread mixture in baking dish. Cover with soup and top with single layer of frozen Tater Tots. Bake at 375° for 35 minutes, covered; then bake 20 minutes, uncovered. Makes 4 to 6 servings.
Slightly flatten chicken breasts and cut each half into 3 equal strips lengthwise. Wash asparagus and trim ends to make all about 7-inches long. Place spears in flat pan. Sprinkle with lemon juice and let sit 10 to 15 minutes. Wrap chicken in spiral fashion around each spear and secure with toothpicks. In shallow, wide skillet heat chicken broth and enough wine or water to barely cover chicken rolls. Heat to gentle boil. Add chicken rolls and poach 10 to 15 minutes. Remove toothpicks. Arrange on platter and pour hollandaise down center. Serve left hollandaise on side.
First thing you do is catch the possum. You'll want to cage him and fatten him before you eat him. If you can't catch a possum, you can substitute pork instead.
Grind cranberries coarsely. Add finely ground oranges and mix well with sugar. Let stand overnight.
Peel and cut tomatoes in quarters. Stuff in jars in their own juice and add 1 teaspoon salt per quart and 1 teaspoon sugar per quart. Seal and bake on a cookie sheet for 1 hour and 10 minutes at 250°. Let cool in oven.
Put all ingredients in blender in given order. Cover and blend only until all potatoes have gone through blades. Pour 1/4 cup onto hot, greased griddle.
Combine 1 cup flour and 1/4 cup powdered sugar; add margarine, mixing well. Spoon into a 9-inch square baking pan; press into pan evenly. Bake at 350° for 18 to 20 minutes, or until lightly browned. Combine 2 tablespoons flour and baking powder; set aside. Combine eggs, sugar, lemon rind and lemon juice; beat well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350° for 25 minutes or until lightly browned and set. Sprinkle lightly with powdered sugar. Let cool; sprinkle again with powdered sugar and cut into 1 1/2-inch squares.
Preheat oven to 350°. Ingredients do not need to be room temperature. Mix cake mix, Cool Whip and egg in large bowl by hand. Drop mixture by teaspoon into powdered sugar to coat. Place on greased cookie sheet and bake for 10 to 15 minutes. Let cool on sheet for 5 minutes before removing. Makes approximately 4 dozen.
Brown beef in large frying pan or pot. Remove beef and add 2 tablespoons oil to pan. Then add cabbage, onions, bamboo shoots and chestnuts and cook 5 minutes on medium heat while stirring. Add mushrooms and bean sprouts and cook about 2 minutes. Remove from heat and add cooked beef, soy sauce and sherry; season with salt and pepper to taste. Let cool about 30 minutes. Put about 2 tablespoons filling in each roll and wrap following directions for wrapping on package. Seal edges of wrapper with beaten egg yolks. Heat vegetable oil to medium-high in a large pot. Fry 3 rolls at a time. Takes about 2 minutes to fry. Drain on paper towels.
Spread nuts in a single layer in a shallow plate or pie plate. Allow 6 minutes for almonds, pine nuts, peanuts, pecans, blanched walnuts and fresh pumpkin and winter squash seeds. Allow 6 minutes for dried seeds and 10 minutes for cashews and filberts.
Peel and cut potatoes into 1/2-inch cubes. Boil potatoes 5 minutes until almost done. Drain potatoes and mix in butter, salt and pepper. Add sour cream and green onions, mixing well. Pour in a 9 x 9-inch casserole dish. Sprinkle cheese on top. Bake 30 minutes in a 350° oven.
Cream margarine and sugar. Add eggs and beat. Add chunky peanut butter. Mix dry ingredients. Mix with other ingredients. Add vanilla and mix. Add chips and nuts. Mix well. Drop by teaspoonfuls on greased cookie sheets. Bake at 375° for 12 to 15 minutes.
Combine in a bowl the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a slow cooker. Cover and cook on low for 2 to 4 hours.
Mix the first 5 ingredients well. Melt the oleo and marshmallows. Pour over mixture and pack in pan.
Place margarine, cocoa and water in saucepan and bring to a boil. Pour into bowl with flour and sugar. Mix well. Add remaining ingredients to mixture and mix well. Pour into greased pan and bake at 400° for 20 minutes. Frost while hot with Icing for Sheet Cake.
Combine flour, salt and baking powder. Beat eggs with milk; add 1 tablespoon of melted Crisco and the corn. Combine the two mixtures lightly. Drop from a teaspoon into deep Crisco heated to 365°. Fry until brown and cooked in center (about 4 to 5 minutes). Drain.
Combine sugar, salt and spices. Add pumpkin, milk and eggs; beat until smooth. Pour into shell. Bake at 425° for about 1 hour or until silver knife inserted in the filling comes out clean.
Layer in 9 x 13-inch pan, graham crumbs mixed with melted butter; press into pan.
Brown ground beef and onion. When almost done, add rice. Boil celery and water for 5 minutes. Combine with beef mixture in a bowl. Add soy sauce and soups. Place in casserole. Top with Chinese noodles. Bake 1 hour at 300°. Can be made day before; don't add noodles until ready to bake.
Combine first 3 ingredients (and optional peppers) in large pan over low heat. Crush (in the bag) the tortilla chips and in large casserole dish alternately layer chips, chicken mixture and cheese to the top. Garnish with cheese, crushed chips and sliced peppers. Bake in a 350° oven for 20 minutes or until brown.
Combine all but the last three ingredients and let stand in the refrigerator overnight. Put on the last 3 ingredients before baking. Bake 30 to 45 minutes at 400°.
Cook flour and milk until thick paste, about 5 minutes. Cook to lukewarm. Meanwhile cream shortening, sugar and salt. Add to the paste. Blend in the vanilla and confectioners sugar. Add nuts.