HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and scrape carrots and cut into rounds, about 1/4 inch thick. Remove outer skin and cut onions into thin round slices. Remove seeds and white pithy part of bell pepper; cut into thin round slices. Add carrots to 2 cups water in covered saucepan and cook over very high heat for 10 minutes. Drain, cook and add to sliced rounds of onion and bell pepper in a large glass or stainless steel bowl. Blend tomato soup, vegetable oil, sugar, vinegar, salt, black pepper, Worcestershire sauce, and mustard in another bowl. Pour over vegetables and stir well. Cover bowl and marinate overnight in refrigerator. Drain to serve. These will keep two weeks or more refrigerated. Yields 12 servings.
Preheat oven to 375°. Brown ground beef and onion; drain. Stir in sauce mix and tomato sauce. Heat until bubbly. Pour hot meat mixture into ungreased 7 x 12-inch or 9 x 13-inch pan. Combine cheese and sour cream; spoon over meat.
Cream together margarine and sugar. Blend in melted and cooled chocolate or the Choco-bake and vanilla. Add eggs, one at a time, beating 5 minutes after each at medium speed. Pour into baked pie shell. Chill. At serving time, garnish with whipped cream and shaved chocolate. Serves 8.
1st Layer: Eight ounces cream cheese, mixed with 3 or 4 tablespoons taco sauce and garlic salt.
Cook and drain broccoli. Beat eggs. Microwave Cheez Whiz for 1 minute to soften. Combine broccoli, Cheez Whiz, eggs, onion and milk. Pour in pie shell. Top pie with 4 teaspoons butter and 15 crumbled crackers. Bake at 350° for 45 minutes.
Brown turkey, onion and pepper together. Drain. Add taco seasoning mix. Put in 9-inch pie pan, greased.
Cook squash until tender; drain. Mash with butter, salt and pepper. Slightly beat egg and soak bread in egg. Add slightly beaten egg, bread and onion; mix well. Pour half of mixture in casserole dish; top with half of cheese. Add remaining mixture and top with remaining cheese. Bake at 350° for 30 minutes.
Put flour and salt in a bowl. Make a well in the center. Add the diluted (with a little milk) yeast. Add 2 cups milk; mix to a smooth batter. Add the rest of the milk. Leave to rise for 3/4 hour. Heat enough butter in a heavy skillet. Pour in batter, enough to thinly cover bottom of pan. Fry pancake on both sides. This happens rather quickly, so stand watch. Keep repeating until all the batter is used. Keep them warm and covered until serving. Serve with fruit, cheese, syrup, sugar ... the possibilities are endless!
Combine ingredients. Marinate steak in plastic bag or shallow baking dish for 1 hour. Remove meat and discard marinade. Grill to desired doneness. Serves 4.
Bake 1 hour at 350°. Let stand for 5 minutes in pan, then pour 1/3 cup white sugar dissolved in juice of lemon. Let stand until cool.
Mix sugar and flour. Arrange rhubarb in a greased baking dish. Sprinkle with the sugar and flour mixture. Mix remaining ingredients as for a pie crust. Spread over rhubarb. Bake in preheated 350° oven for 40 minutes.
Prepare cake mix according to package directions. Bake in 2 (9-inch) round pans. Whip cream in electric mixer with the vanilla and powdered sugar to taste, until soft peaks form. Drain pineapple; reserve 1/2 cup juice. Cut pineapple into chunks; reserve 2 rings for garnish. Slice cake rounds in half to obtain 4 layers. Place 1 layer on cake platter; soak with some juice (you can add liqueur to the juice, if you like). Spread some of the whipped cream and on top some pineapple. Repeat with the other layers until done. Cover top and sides of the Torte with cream; decorate with pineapple rings and maraschino cherries.
Lard is used in these biscuits; if using other shortening, use 5 or 6 tablespoons.
Put beef, sugar and oil into a bowl. Mix well. Combine soy sauce, pepper, chopped onion (including top), chopped garlic, sesame seed and flour. Add to the meat mixture and mix well. Let stand 15 minutes or overnight in refrigerator. Broil on a charcoal fire or fry in a small amount of water; steam until meat is tender. Serve hot with rice and vegetable salad.
In Dutch oven or large, heavy pot, make a roux of flour and oil. Add onion, green pepper, celery, bay leaves, salt and pepper. Saute, uncovered, over medium heat until onion is transparent and soft. Add tomato paste and saute 3 minutes. Add tomatoes, tomato sauce and water. Simmer 45 minutes to 1 hour, stirring occasionally.
Mix together first five ingredients. Bring to a boil and cool. Drain all canned vegetables. Place all in large bowl and pour oil mixture over. Let stand several hours or overnight.
Folks, this is the most tenderizing process for cooking wild meat. Cooking temperature should reach about 150°. Put meat on top of smoking rack, with coals white and with wet small limbs of wood on very bottom of smoker.
Beat eggs, milk and butter together. Mix dry ingredients and then add liquid. Fold in just until mixed. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine all ingredients except crumbs. Season with 1/4 teaspoon salt and dash of pepper. Turn into 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan (or similar pan). Top with crumbs. Bake at 350° about 20 minutes or until knife inserted halfway between center and outside comes out clean.
Mix pudding and eggs. Add mixture to cake mix and beat with mixer. Pour into 9 x 12-inch greased and floured cake pan. Top with butterscotch chips and nuts. Bake at 350° for 35 minutes. This cake freezes well.
Over low heat brown almonds in margarine until just brown; set aside. Saute onion and water chestnuts until onions are clear.
Cook broccoli in boiling water to cover for 3 minutes; drain and place ice cubes on top to cool. Drain and set aside. Cook fettuccine according to package directions; drain and place in large bowl. Set aside.
Combine bran, flour and baking soda. Combine butter and honey. Melt together in saucepan or microwave. Combine buttermilk, eggs, butter and honey together; beat well. Add to dry ingredients. Stir just to moisten dry ingredients. Add raisins. Divide among 12 greased or paper lined muffin cups. Bake at 350° for 20 minutes.
Add oats to boiling water; let stand 20 minutes. Cream the shortening. Add the remaining ingredients; mix the oats last. Cook for 30 minutes at 350°.
Boil cinnamon, salt, sugar and water to 240°. Add the vanilla and pecan halves. Spread on cookie sheet to cool. Break apart when cool.
Heat oven to 325°. Sift flour, sugar, baking powder and salt. In a bowl, make a well and add in order: oil, egg yolks, water and vanilla. Beat with spoon until smooth in a large mixing bowl. Beat egg whites stiff. Gradually pour mixture over egg whites, gently folding with rubber scraper just until blended. Pour into ungreased 10-inch tube pan. Bake for 55 minutes at 325°.
Mix zucchini, eggs, parsley, cheese, and garlic. Add in baking powder and then small amounts of flour at a time. Mix well. Drop batter by spoonfuls into hot oil. Turn each fritter as it browns. Remove when brown and place on a paper towel.
Whip cream and add sugar, eggs (one at a time), milk and flavoring. If you use any kind of fruit, reduce the amount of flavoring. Pour into ice cream freezer canister and follow manufacturers directions. Yield: 1 gallon.
Place all ingredients in large mixing bowl, including bread cubes. Mix with wooden spoon. Pour into buttered casserole; cover and refrigerate overnight. Bake, uncovered, 45 minutes in 350° oven.
Toss cheese with flour. Add eggs, milk, ham and seasonings; mix well. Pour into pastry shell. Bake at 350° for 1 hour or until set. Garnish with parsley and pimento strips as desired. Serves 6.
Cook pasta until tender; rinse with cold water. Chop green onions, green peppers and sweet pickles. Mix vegetables with pasta. Pour dressing over mixture and mix well. Chill until serving.
Drain marinade from 1 jar artichokes into a skillet. Drain the other jar and discard marinade. Chop all artichokes and set aside. Add onions and garlic to skillet; saute until clear. Beat eggs. Add crumbs and seasonings. Stir in cheese, parsley, artichokes and onion mixture. Turn into a greased 7 x 11-inch pan. Bake at 325° for 30 minutes. Allow to cool in pan. Cut into 1-inch squares. Serve hot or cold.
Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup cold water, then stir into raspberries and cook until thickened; cool. Melt marshmallows in milk over boiling water. Then cool thoroughly. Whip cream or topping mix and fold into marshmallow mixture, which has been cooled.
Cream shortening and sugar. Add beaten egg and molasses. Roll in 1-inch balls. Roll in granulated sugar. Place far apart on ungreased cookie sheet. Bake at 350° for 10 minutes or 15 minutes for crispy.
Combine okra, corn, tomatoes, salt, pepper, potatoes and sugar. Cook until potatoes are done over a medium fire. With the flour and the water, make a smooth mixture and add to the soup mixture until medium thick. Serves 10 to 12. Serve hot.
Cut cookie dough into 1/8-inch thick slices. Line an ungreased 14-inch pizza pan or cookie sheet with slices overlapping slightly. (Or roll out dough on cookie sheet.) Bake at 375° for 12 minutes; cool.
Heat oven to 300°. Toast almonds about 10 minutes, being careful not to burn them. Cool. Line a 9-inch round cake pan with plastic wrap. Melt 1 cup chocolate chips and 1/4 cup cream over lowest heat. Remove from heat and stir in almonds. Pour into plastic lined pan and spread over bottom. Refrigerate.
Wash the green peppers. Drain well. Salt cavities lightly. Combine beef, rice, water, onion, salt and 1/4 cup ketchup. Mix well. Stuff green peppers. Arrange stuffed peppers in crock-pot. Pour in ketchup and water. Cover and cook on low for 6 to 8 hours (high 3 hours). Serve on a bed of rice and pour tomato sauce over top.
Halve tomatoes. Trim ends so they lie flat in pan. Place in buttered pan. Mix all other ingredients and melted butter. Pat on tomatoes firmly. Bake at 350° for 20 minutes. Serves six.
Cut off stem ends of peppers; remove seeds. Boil 5 minutes in lightly salted water; drain. Crumble crackers in mixing bowl. Add diced Cheddar cheese. Pour enough boiling water over mixture to moisten well. Cover and let stand until cheese is melted, but not cold. Mix well with spoon. Stuff pepper shells.
Make a brine that will bear up an egg. Pour over the pickles in a stone jar (glass crock). Let stand 7 days. Take out and wash in cold water. Cut pickles lengthwise.
Combine cake mix, pudding mix, sour cream, eggs, nuts and water. Mix with wire whisk. Combine sugar and cinnamon. Spray Bundt or tube pan and alternate layers of batter and filling, ending with filling on top. Bake 40 to 50 minutes at 350°.
Cook rice until tender. Drain. Cook sausage until crumbly. Pour off fat. Stir in mushrooms and soup. Add to rice. Place in buttered casserole dish. Cover. Bake in 350° oven 60 minutes. Serves 4.
Stir dry ingredients together in large bowl. Mix liquid ingredients and pour over dry mixture. Mix well. Bake on cookie sheet about 1 hour at 250° to 300° until dry and toasted lightly.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into mixture. Combine flour, salt and baking soda. Add to mixture blending well. Stir in chocolate chips and pecans. Drop rounded teaspoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies. Let cool.
Place chicken breasts in a large shallow dish. Combine remaining ingredients; stir well and pour over chicken. Cover and refrigerate chicken for 2 hours. Remove chicken from marinade. Grill over hot coals about 8 minutes on each side. Makes 6 servings.
Mix all ingredients, except nuts. Pour onto greased (may use spray grease) 10 x 15-inch cookie sheet and sprinkle with nuts. Bake at 375° for 15 minutes. Turn onto a tea-type flat towel, well covered with confectioners sugar. Top with wax paper. Roll entire mixture (including towel and wax paper) from side to side. After cooling, unroll and remove wax paper. Cream the second group of ingredients together until smooth. Spread with cream cheese filling and re-roll. Refrigerate. Keeps well.
Heat oven to 350°. Grease baking pan. Beat eggs until foamy; beat in sugar and vanilla. Blend in flour, baking powder and salt. Stir in figs and nuts. Spread batter in pans. Bake for 25 to 30 minutes; cool. Cut into bars. Makes 2 dozen cookies.
Place in layers in oblong baking dish. Cover with foil. Bake at 350° for 3 to 4 hours.
Melt margarine in saucepan; add sugar and milk. Stir constantly. Bring to a boil. Boil hard for 2 minutes. Remove from heat. Add coconut and nuts. Leave cake in pan (9 x 13-inch). Spread frosting on slightly warm cake.
Combine in blender for 3 minutes. Pour into 9-inch pie pan; cover. Let stand 5 minutes. Cook at 350° for 25 minutes.
Boil flour in milk until thick and let get cold. Mix all ingredients together and beat with mixer.
Cut banana into chunks. Place all ingredients into blender and blend until smooth. Makes 6 (5 ounce) servings.
Melt butter in 2-quart casserole. Stir in remaining ingredients. Bake 35 to 40 minutes at 350°.
This makes a great change of pace leftover use for beef. It is a Chicago tradition. If using uncooked meat, cut into 1-inch cubes, brown and cook 1 1/2 hours in a covered Dutch oven or skillet, seasoning to taste. When using leftovers, cube to 1-inch.
Slice eggs in half, lengthwise. Carefully remove yolks and mash in bowl. Combine mashed egg yolks, relish, mayonnaise, pimiento, lemon juice, mustard, salt and pepper and mix until well blended. Fill egg white halves with mixture; divide between the six halves. Chill before serving.
Sprinkle olive oil over top. Bake at 300° for 45 minutes.
Mix pudding with milk and cook according to package directions. Cover surface with wax paper and refrigerate. When cool, fold in whipped topping. Bring 6 Tbsp. butter and water to a boil. Reduce heat and rapidly stir in flour. Cook and stir until mixture leaves sides of pan, about 2 minutes. Remove from heat and beat in eggs, one at a time, until satiny. Form 5 x 1-inch strips of dough with spoon on ungreased baking sheets. Bake at 425 degrees for 20 minutes, reduce heat to 350 and bake an additional 30 minutes. Cool. Cut tops off shells and fill with pudding; replace tops. Melt chocolate and butter over low heat. Remove from heat and add sugar, salt and milk. Spread over tops of shells. Some will run down the sides.
Beat mixture of all ingredients except onion rings. Put onion rings in batter. Deep fry until done.
Mix all together. Add milk until thick. Should be able to be dropped off spoon. Add to chicken soup.
Pound chicken pieces until flat; cut into strips. Sprinkle spice mixture onto chicken pieces. Wrap pieces of chicken around strips of cheese. Then wrap slice of bacon around each piece (making roll-ups). Mix liquid together and pour over roll-ups. Bake uncovered at 375° for 40 to 45 minutes.
In a food processor work bowl, process oil, garlic, rosemary and balsamic vinegar for 30 seconds. Let mixture sit 5 minutes.
Combine pie filling, milk, chips and butter in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Garnish with Cool Whip and sprinkle with chocolate curls or grated chocolate.
Drain; flake tuna. Add all ingredients; stir. Mound on crackers, Triscuits or Toast Pointe. Broil and serve.
Mix. Spread about 1/4 cup of mix on a slice of bread and top with second slice. Trim crust and slice in fourths after desired number of sandwiches have been prepared. (Mix will keep 2 weeks in refrigerator.) Bake at 425° until light brown.
Remove skin and cut up chicken. Brown in skillet over medium heat. Add the rest of the ingredients and simmer 45 to 60 minutes or until chicken is tender. Serves 5.
Mix ground beef and dry ingredients. Shape into 12 meatballs. Brown in cooking oil, turning frequently. Pour in tomato sauce and water; stir lightly. Cover; simmer for approximately 45 minutes, stirring only occasionally.
Bake pie shell according to package directions and let cool. Mix chicken, soup, drained vegetables and 1/2 can of onion rings. Pour in pie shell and bake at 350° for 30 minutes. Add rest of onion rings, spread over the top of pie for the last 5 minutes of baking. Serves 4 to 6.
Preheat oven to 350°. Drain pineapple (save juice for glaze). Stir baking mix, flour and soda. Beat sugar, sour cream, oleo and vanilla together for 2 minutes. Add flour mixture and beat 1 minute longer. Stir in pineapple and rum. Turn in well-greased Bundt pan. Bake at 350° for 45 minutes. Remove from oven and spoon over 1/2 glaze over cake. Let stand 10 minutes. Turn out on plate and spoon on remaining glaze. Cool before cutting.
Sift dry ingredients and cut in shortening until like coarse cornmeal. Combine juice and rind with egg. Mix at high speed until foamy and add to dry mix. Mix just enough to dampen. Carefully fold in chopped nuts and cranberries. Spread in loaf pan, corners and sides a little higher than center. Bake 1 hour at 350° or until toothpick comes out clean. Remove from pan to cool. Tastes better if stored a couple of days.
Whip cream cheese with mixer. Add eggs, Splenda, vanilla and cinnamon. Mix well. Pour into graham cracker crust and bake at 350° for 15 to 20 minutes.	Cool and put in refrigerator. Total pie is 18 carbohydrates.
Cream softened oleo and white syrup. Add vanilla and sugar. Refrigerate 1 hour. Work dough around drained cherries into walnut size balls. Refrigerate 1 hour. Place toothpicks through covered cherries and dip into chocolate mixture and place on wax paper.
In a deep skillet, fry the bacon until crisp. Remove and drain on paper towels. In a small bowl, combine the cornstarch, salt and sugar. Add the eggs, stirring with a whisk until smooth, then slowly add the vinegar. Blend milk with egg mixture and slowly add to the bacon fat in the skillet. Return skillet to the stove and place on low to medium heat, stirring constantly. Bring to a boil and continue to boil for one minute, stirring continuously with a whisk. Break the bacon into bits and add half of the bacon to the dressing. Save the rest for garnishing salads.
Mix flour, powdered sugar and oleo and spread on round sheet. Bake at 350° for 15 to 20 minutes. Mix cream cheese, Eagle Brand milk and lemon juice together and spread onto cooled crust. Make paste with cornstarch and some berries, then add rest of berries and cook until thick. Let cool, then spread on cream cheese layer. Put Cool Whip on top when ready to serve.
Cream together sugar and shortening. Add rest of ingredients, cooking raisins until soft and adding to batter last. Bake in muffin tins at 375°.
Bring sugar and Karo syrup to a boil. Remove from stove and add peanut butter, then Rice Krispies. Roll into small balls.
Heat vinegar, sugar, mustard seed and celery seed until sugar melts; cool. Mix cabbage, onions and carrots with cooled vinegar; add salt and chill well. It may be stored in refrigerator for at least a week.
Separate fillets. Heat oven to 500°. Oil a 13 x 9 x 2-inch glass baking dish. Dip fish in combination of buttermilk, salt, pepper and thyme, then in a mixture of crumbs and parsley to coat both sides. Lay the fillets in prepared baking dish in a single layer if possible. Drizzle with cooking oil. Bake 15 to 20 minutes or until fish is golden and flakes easily with a fork. Do not turn. Serve immediately.
Combine first 5 ingredients. Gently stir in remaining ingredients. Cover and chill. Makes 5 cups.
Heat oven to 350°. Pour cereal into large mixing bowl. Heat peanut butter and margarine in small saucepan until boiling, stirring occasionally. Pour over cereal; toss until evenly coated. Spread in ungreased rectangular pan, 13 x 9 x 2-inches. Bake 10 to 12 minutes, stirring occasionally. Remove from oven. Stir in Goldfish crackers, pretzels, raisins and peanuts. Spread on waxed paper; cool 2 hours. Store in airtight container. Makes 8 cups snack.
Cook salad dressing, sugar and vinegar until they become thick and clear. Let cool for approximately 2 hours. Cut broccoli into small pieces. Mix onion and broccoli pieces. Fry bacon crisp and crumble into broccoli mixture. Pour cooled dressing over broccoli mixture and toss to mix. Add raisins, if desired.
In a food processor, puree pineapple and banana. Transfer to a large bowl. Stir in yogurt and maple syrup.
Mix the first 5 ingredients and pour into pan. In a separate bowl, mix the sugar and cocoa. Pour on top of the other ingredients. Pour the boiling water on top. Bake at 350° for approximately 30 minutes.
Mix well and chill in 1/2-inch thick patties wrapped in Saran Wrap.
Melt margarine. Add all other ingredients and mix well. Simmer 15 to 20 minutes.
Have cheeses at room temperature. Combine all ingredients in a bowl. Form into a ball or log. Sprinkle with chili powder or roll in chopped nuts. Chill. Serve with crackers.
Combine all ingredients. Place in an oven-proof glass baking dish and cover. Marinate overnight in refrigerator. Bake at 350 degrees for 1 hour.
Line the bottom of a large glass bowl with chunks of angel food cake. Mix the dry Jello with the sliced strawberries. Pour over cake chunks. Slice the bananas over the strawberries. Pour the prepared pudding over the bananas. Spread Cool Whip on top.
Cook in a crock-pot or can be cooked in a pressure cooker. Place meat, potatoes and then onions. Salt and pepper over the top. Add 1 cup water and place on stove and pressure at 15 pounds for 15 minutes. Remove lid after pressure is reduced. Add 2 cans mushroom soup and water. Simmer for 10 to 15 minutes.
Mince onions and tomatoes, then mix. Get 1/2 of the mixed tomatoes and onions, spread in a frying pan. Place, on top of the Bangus, the remaining half of the onions and tomatoes. Pour on the mixed vinegar and soy sauce. Cover the pan. Cook over low fire until the fish and ingredients are well cooked. Pour on the calamansi juice and let boil for a very short while. For seasoning, add 1 tablespoon oil and a dash of Accent.
You put the wieners in a pot, then you take them out and wash them off. Put wiener in the hog dog buns. Put mustard, ketchup and chili on hot dogs. And eat it. The daddy does the dishes and the kids go to bed when it's dark.
Slice mushrooms; add to melted butter. Add other ingredients; simmer for 30 minutes over low heat. Serve hot over grilled steak.
Fry potatoes with onions until brown. Drain. Mix all ingredients in frying pan. Bake at 400° about 45 minutes to 1 hour.
Mix sugar, flour, salt and milk over low heat. Add beaten egg yolks. Continue cooking until thick (stir constantly). Remove from heat and fold in margarine and vanilla. Pour into baked pie shell and cool. Top with Cool Whip.
Mix the soup, sour cream and onion. Pour over cooked chicken. Sprinkle crushed Ritz crackers over the chicken. Drizzle melted butter over the cracker topping. Bake at 375° for 30 to 35 minutes. Serve over noodles or rice.
Slash fatty parts of chops. Sprinkle with salt and pepper and set aside for 2 or 3 minutes. Dredge meat in flour. Dip in beaten egg and roll in bread crumbs. Leave for 2 or 3 minutes.
Brown meat and onion in skillet. Add beans with part of liquid and soup. Bake 45 minutes to 1 hour at 350°. Top with grated cheese.
Combine oleo, brown sugar, white sugar, flour and cinnamon. Take out 1/2 cup of this mixture and mix with pecans for topping. Set aside.
Grease a 13 x 9 pan. Unroll rolls in bottom of pan. Mix cheese, sugar, egg yolk and vanilla. Spread mixture on top of rolls. Spread 2nd pkg of rolls on top. MIx nuts and sugar and sprinkle on top. Bake at 350 degrees for 30 minutes. Cut when cool.
Mix dry ingredients in a large bowl. Add oil, eggs, vanilla, crushed pineapple, bananas and nuts. Mix with spoon (do not beat). Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/4 hours. Cool in pan.
Heat the olive oil in a saute pan. When hot, add the garlic and onions. Continue cooking over medium to low heat for 10 minutes. Add 1 to 2 tablespoons of water if the onions begin to stick. Add the chopped spinach, cover, and continue to cook for 5 minutes. Remove the lid, and add chopped tomatoes, beans and thyme. Heat through. Serve plain or as a topping for crostini. Makes 6 servings.