HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice pork across grain into 1/8-inch strips. Mix together garlic, oregano, cumin, salt, orange juice, vinegar and hot pepper sauce. Marinate pork strips in mixture for 10 minutes. Heat oil in heavy skillet or on griddle until hot. Stir-fry pork strips, onion and green pepper until pork is no longer pink, about 3 to 5 minutes. Serve with flour tortillas, onions, lettuce, sour cream and salsa.
Place one pie crust on slightly greased cookie sheet or pizza pan. Place corn flakes on crust, place apples on corn flakes, sprinkle with sugar and cinnamon. Bake at 350° for 45 minutes. When cooled, mix maple syrup and powdered sugar together, drizzle over pie.
Mix strawberries in blender or chop by hand. For each cup of volume, add 1 tablespoon Burgundy wine.
Saute onions, garlic, pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat and add breadcrumbs, salt and pepper and egg. Add milk and mix well. Add 1/2 mixture to uncooked pie shell and cover with other shell. Bake in 350° oven for 35 to 40 minutes.
Sprinkle 1/2 c. chocolate chips on top. Bake at 325° for 30 to 40 minutes.
Arrange broccoli and chicken in casserole dish. Mix the soup, milk, curry powder and lemon juice; pour over the chicken and broccoli. Top with cheese and bread crumbs. Bake at 350° for 25 minutes.
Cook noodles; rinse and drain several times with hot water and set aside. Gradually beat sour cream into cream cheese; stir in onion and garlic. Brown beef lightly. Stir in tomato sauce and salt and pepper to taste. Grease a 9 x 13-inch baking dish. Layer 1/2 noodles, 1/2 sour cream mixture and 1/2 beef mixture. Repeat layers in same order. Sprinkle with Cheddar cheese. Bake at 375° for 30 minutes. May be covered with plastic wrap and stored in refrigerator overnight and baked the next day. Serves 6 to 8.
In a heavy 4 to 6-quart pot, put bones, meat, onion, 1 cup carrots, 1 cup celery, bay leaves, parsley, salt, pepper and water. Bring to a boil over medium-high heat. Reduce to low; cover and simmer for about 2 1/2 hours. Lift out bones and when cool enough to handle, remove any meat from them. Discard bones and put meat back in pot. Skim fat from surface. Add tomatoes, barley, carrots and celery. Partly cover and cook 45 minutes to 1 hour until tender. Stir in chopped parsley.
Use 1 level teaspoon coffee to each cup. Grind the coffee finely and prepare as a filtered coffee, using only half the quantity of water. When filtered twice, pour off the coffee and add an equal amount of freshly scalded milk.
Mix all ingredients and shape into patties. Coat with flour. Fry in shortening until brown on both sides. Makes 12 cakes.
You will also need a medium saucepan, 2 big spoons and a large bowl.
Brown hamburger meat in a small amount of cooking oil with the chopped onion. Remove any fat from pan. Mix the small can of tomato paste with the cup of water. Stir into the hamburger and onion mixture. Simmer 20 minutes. Add cooked, drained macaroni; heat well.
Chop crab and mix approximately 3 sticks with cream cheese. Then spread cream cheese on your favorite serving dish. I use a 5 x 5-inch dish. Take shrimp sauce and pour over cream cheese. Smooth sauce over the entire top of dish. Take the rest of the crab meat and sprinkle over the top. For best results, refrigerate overnight.
Cook broccoli according to package directions; drain. Add Cheez Whiz to broccoli. Pour into casserole dish. Crush Ritz crackers. Melt butter and add to crackers. Toss to coat. Put cracker mix over broccoli. Bake for 30 minutes at 350°.
Add instant onion to water called for when preparing potatoes according to package directions, and use 2 tablespoons less milk than directions specify. Stir in Worcestershire sauce, garlic powder, and pepper. Add crab meat. Shape mixture into bite-size balls. Dip into beaten egg, then roll in crumbs. Fry in deep hot fat till golden brown, about 1 minute. Drain. Makes 36 appetizers.
Stuff 1/2 pecan in each date. Combine cheese and margarine, blend well. Stir in flour and paprika; mix well. Chill dough for 15 minutes. Put one (1) tsp. dough around each date to form a ball. Place balls two (2) inches apart on lightly greased baking sheet. Bake in a 400° oven for 15 minutes. Yields four (4) dozen.
Place the meat in saucepan. Add water, nutmeg, allspice, salt, pepper and onion. Cook for 30 minutes over moderate heat; stir often. Remove from heat; stir it over mashed potatoes. Mix well. Cool. Line pie plate with crust. Add filling and top crust; vent. Bake at 450° for 30 minutes. Makes 2 pies.
Cook chicken breasts, debone, discard fat. Take chicken broth and combine with all ingredients but chicken. Simmer 1 hour. Add shredded chicken. Cook 15 minutes. Add 1/2 pound grated Monterey Jack cheese. Place in bowl. Sprinkle more cheese. If desired, add a dollop of sour cream. Serve with salad and bread.
Cook noodles according to package directions. Brown beef. Add tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat. Stir in cheeses (except Parmesan), onion and green pepper.
Mix together ingredients, except for chocolate chips and paraffin. Mix the chocolate chips and paraffin together separately; melt. Dip balls.
Dip chicken in buttermilk, then in salted flour. Saute in hot oil until browned on both sides. Let chicken drain on paper towels. Drain oil from skillet; add sugar and cornstarch to skillet. With wire whisk, stir in cherry juice and almond flavoring. Cook until thickened. Place chicken in greased baking dish; pour cherry sauce over chicken. Sprinkle with almonds and bake in a 400° oven for 10 to 15 minutes. Serves 4.
Cook macaroni in boiling water and salt; drain. Add corned beef, cheese, soup, milk and onions. Put in casserole. Sprinkle bread crumbs on top. Bake at 350° for 45 minutes.
Thinly peel oranges. Cut into 1-inch strips, about 1/8-inch wide. Bring 2 cups water to boiling. Add orange strips. Cover and simmer 15 minutes; drain. Peel and discard white skin of oranges. Separate oranges into wedges. Mix with liqueur. Rinse duckling. Pat dry. Reserve giblets and neck. Discard excess fat. Sprinkle with salt. Place about a third of the orange peel inside. Pierce skin with a fork around legs and lower breast.
Let braunschweiger and cream cheese soften at room temperature (keep wrapped). Mix together in bowl by hand. Mold into cheese ball shape. Serve with your favorite crackers. Tell you friends it's pate and never admit to kids that it's pork liver.
Cook first 6 ingredients until half done, add frozen broccoli and cauliflower. Simmer until soft. Add cream of chicken soup; bring to boil, stirring often. Add cheese cubes; stir until melted.
Mix and freeze. Fill glasses 3/4 full with slush and add sprite or 7-UP; stir.
Cook beans with salt, pepper and onion until beans are done. Brown ground meat in skillet, then add spices and tomato sauce. Add the ground meat mixture to beans. Add sausage and cook 30 minutes.
Boil chicken, onion and celery. Debone chicken. Keep 4 cups of broth from fryer. Cut tortillas into strips. Drop strips one at a time into mixture. Add cream of chicken soup. Cover and cook on low for 30 minutes.
In medium bowl with mixer at medium speed, beat cream cheese and yogurt until well blended. Stir in soup mix and dill. Cover and chill at least 2 hours. Makes 2 cups. Serve in red or green bell peppers.
Boil hamburger and onion; drain. Add other ingredients and simmer until thick and set.
Brown meat and drain off grease. Add all other ingredients and bring to a boil. Simmer on low for 15 minutes, stirring occasionally. Serve with saltine crackers and a dash of hot sauce.
Preheat oven to 375°. In a bowl, mix together all ingredients. Pour into greased and floured 8-inch square pan. Bake about 30 minutes or until cake tests done. Remove from pan. Serve warm with whipped cream.
Prepare jello following directions on package. Add carrots and crushed pineapple, using a little bit of pineapple juice. Let jello set in refrigerator.
Saute onion and garlic in oil in medium saucepan. Blend in flour and seasonings. Gradually add milk. Cook, stirring constantly, until thickened. Toss hot pasta with sauce and remaining ingredients.
Melt butter and sprinkle vanilla wafer crumbs on top of butter. Add chocolate chips next, then coconut and pecans. Last, pour milk evenly on top. Bake at 350° for 30 minutes or until lightly brown. Let stand 24 hours before cutting. (If doubling recipe, use 9 x 13-inch pan.)
Combine tuna, onion and pepper in bottom of greased pie plate. Combine remaining ingredients in blender and blend until mixed. Pour over items in pie plate. Sprinkle on Parmesan cheese. Bake at 400° for 45 to 50 minutes.
Mix Jell-O and boiling water together and set aside; let cool. Bake cake as directed on package. When cake is cool, poke holes in it with a fork, then pour Jell-O over cake. Mix Cool Whip and strawberries together. Drain strawberries a little; spread over cake. For best results, use oblong pan. Refrigerate 4 hours.
Brown and drain beef. Combine with sauce. Spread 1/3 of meat sauce in a 12 x 8 x 2-inch pan. Arrange 4 noodles on sauce. Layer one cup of cottage cheese. Spoon 1/2 remaining sauce on cottage cheese. Arrange 4 noodles on sauce, then 1 cup cottage cheese, 1 cup Mozzarella cheese and remaining sauce. Top with Parmesan. Cover tightly with plastic wrap. Microwave at Medium (50% power) for 32 to 35 minutes. Uncover. Sprinkle with remaining sauce. Microwave 2 more minutes at 50% power. Rotate dish 1/2 turn after first 15 minutes. Let set for a few minutes before serving.
Mix flour, baking powder, salt and pudding mix; beat for 2 minutes. Pour in pan (round glass casserole dish works best). Drain peaches; reserve liquid. Place them over batter. Mix cream cheese, 1/3 cup sugar and 3 tablespoons reserved peach juice. Mix 2 minutes. Pour within 1 inch of edge of batter. Sprinkle with mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350° for 30 to 35 minutes.
In large bowl dissolve yeast in 1/4 cup water. Add 1 cup water. Add brown sugar, 1/2 cup wheat flour, 1 cup white flour, the salt and shortening. Beat 2 minutes with electric mixer. With spoon, beat in the other 1/2 cup wheat flour and 1 cup white flour. Scrape batter from sides and bottom of bowl with spatula. Cover with towel and set in warm place (85°) to rise until double (about 30 minutes). Grease loaf pan. Stir down batter. Pour into loaf pan. Smooth top with floured hand. Cover and let rise again. Bake at 375° for 40 to 50 minutes.
Mix butter in large saucepan. Add flour and whisk until smooth. Slowly add milk and cook over medium heat until thick and bubbly. Scoop pulp out of potatoes and mash slightly. Add to thickened milk along with salt, pepper, 1 1/2 cups cheese, 2 tablespoons green onion and 10 slices bacon. Cook until cheese melts. Stir in sour cream and thin if necessary with more milk. Pour into individual bowls. Top with remaining bacon and onion.
In medium bowl, beat egg yolks. Stir in Eagle Brand, ReaLemon and food coloring (if desired). Pour into crust. Chill thoroughly. Top with whipped topping. Garnish as desired. Refrigerate leftovers. Use only Grade A clean eggs.
Mix flour and salt together; beat eggs and add with enough water to make pliable for rolling as in pie dough. Roll out to 1/8-inch thickness and cut into 3-inch squares. For filling, use mashed potatoes with sauted onions and salt and pepper to taste or onions saute in butter and salt and pepper to taste or ground Polish sausage and drained sauerkraut. Add just enough filling to each square so that when it is folded in half, it can be sealed tightly when sides are pinched together. Drop into boiling water and boil for 10 minutes. Serve hot with melted butter over top.
Prepare cake mix according to package directions, adding the 4 tablespoons creme de menthe. Bake and cool. Spread frosting over entire cake. Combine Cool Whip and 6 tablespoons creme de menthe. Spread on top of the frosting. Refrigerate.
Mix together and press into 9 x 13-inch dish. Bake at 350° until brown. Cool.
Combine and mix well the first 4 ingredients. Add remaining ingredients and mix well. Drop by teaspoons 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Do not overbake. Center should be soft. Makes 4 dozen.
Cook hamburger and onion together until meat is done. Add remaining ingredients. Simmer about 15 or 20 minutes or until zucchini is done. Use covered skillet at 200°. Serves 4 to 6 or more.
Beat flour, salt, eggs and milk together. Chop chilies and add to flour mixture with cheese. Mix well. Pour into baking pan (12 x 9-inch) that has been sprayed with Pam. Bake for 60 minutes at 325°. Pour tomato sauce on top and bake until brown. Serves 10.
Mix. Drop by teaspoon onto greased cookie sheet. Bake 8 to 10 minutes at 350°. Remove from cookie sheet immediately. Makes 5 dozen.
Generously butter a shallow 1 1/2 qt baking dish. Sprinkle with granulated sugar. Place peaches in dish. In the blender, blend the remaining ingredients for 2 minutes. Pour the mixture over the peaches. Bake in a 375 degree oven for about 45 minutes OR until Chadfonti is golden. Sprinkle with confectioners sugar.
Drain zucchini and pineapple; mix. Combine rest in order given. Fold in zucchini and pineapple mixture. Pour in angel food cake pan or 10-inch Bundt; bake 1 hour in 350° oven.
Fry bell pepper, garlic, onion and smoked sausage all together. Salt and pepper to taste. Mix tomato sauce and diced tomato with sausage mixture and cook 45 minutes slowly.
Grease a 9 x 13-inch pan. Unroll the crescent rolls in the bottom of the pan. Press perforations together. Spread the sausage over the crust, then add the shredded cheese. Mix the eggs, milk and seasonings together, then pour over the casserole. Bake in a preheated 425° oven for 20 minutes or until a knife comes out clean from the center. Let stand about 5 minutes before cutting to serve.
Brown meat and onion; drain. While meat mixture is browning, mix chilies, mushroom soup, chicken soup and water in small pan and heat. In 8 x 8 x 2-inch Pyrex pan, crumble chips for bottom layer. Add 1/2 meat mixture, then 1/2 soup mixture, then 1/2 grated cheese; repeat layers of chips, meat mixture, soup mixture, cheese.
Preheat oven to 375°. Mix corn bread mix, butter, eggs, corns and sour cream. Spoon into 1 1/2-quart baking dish. Top with cheese. Bake for 45 minutes. Yields 6 servings.
In a large, heavy saucepan, combine sugar, corn syrup, water, butter and salt. Stir constantly over medium heat until sugar dissolves. Continue cooking, stirring occasionally, until syrup reaches 300° on candy thermometer (hard crack stage). Stir in peanuts. Mix soda and vanilla and quickly stir into candy (mixture will foam). Quickly turn out in greased 15 x 10 x 1-inch jelly roll pan. Cool completely, then break into pieces. Store airtight in a cool, dry place. Makes 2 pounds.
Thaw spinach and squeeze out water. Mix all ingredients with drained spinach. Refrigerate. Serve with chips or crackers.
Parboil cabbage leaves. Mix other ingredients using 1/2 of the tomatoes. Take about 3 tablespoons of mixture, put on a cabbage leaf and roll up like a roll. Fasten with toothpicks. Put in a greased baking dish or pan. Pour remaining tomatoes over the rolls. Bake, uncovered, in moderate oven (350° to 375°) for about an hour.
Pinch off small amounts of dough and roll into balls. Put on cookie sheet and mash top with a fork to flatten. Bake at 250° to 275° for 10 to 15 minutes.
Marinate chicken in soy sauce. Place in a baking dish. Sprinkle with brown sugar. Pour remaining soy sauce over chicken. Bake, uncovered, for 1/2 hour at 350°. Uncover. Add pepper and pineapple. Bake 1/2 hour longer. Serves 6.
Combine all ingredients. Cover tightly and cook 5 hours at 250°. Don't lift lid. Do not brown meat. If desired, may add mushrooms or water chestnuts.
In a large deep pan, melt butter with evaporated milk. Add sugar. Cook on stove at 400°. Stir almost constantly. When it reaches a boil that you can't stir away, time for 9 minutes. Turn heat off. Add chocolate chips and marshmallows; stir until melted. Add chopped pecans last. Pour into well buttered 10 x 14 dish. Makes 5 pounds.
Boil potatoes until soft. Brown meat with onions, garlic and celery. Mash potatoes and add to browned ingredients. Add salt and pepper to taste. Mix lightly beaten egg yolks to the potato mixture. Roll into balls 1-inch or more in diameter. Dip balls in beaten egg whites and then roll in bread crumbs. Fry the balls in hot oil until nice and brown. Drain on paper towels. Serve with sour cream onion soup dip or Hidden Valley dip.
Preheat oven to 375°. Beat egg substitute in a large bowl on high until foamy. Gradually add granulated sugar. At low speed, add pumpkin, buttermilk and oil. In a small bowl, combine flour, cinnamon, salt, nutmeg, ginger and baking powder. Add flour mixture to egg mixture, beat until well blended. Bake in a 10 x 15-inch jelly roll pan for 12 to 15 minutes.
Saute onions and garlic in olive oil until slightly limp. Add ground beef and cook until brown (3 to 4 minutes over medium-high heat). Push meat and onion mixture to one side of pan and add mushrooms (you may need to add a drop of oil). Saute mushrooms until they begin to soften, and then mix contents of pan together. Season with pepper, paprika and nutmeg. Add soup (undiluted) and wine. Simmer for a few minutes. Add parsley and sour cream just before serving. (I frequently omit the sour cream!)
Rinse cabbage, cut up in small pieces and place raw pieces in 13 x 9-inch cake pan (1-inch thick layer). Saute onion, bell pepper and celery until tender; add meat and cook until brown or no longer pink in color. Add the rest of the ingredients to meat. Stir it well and spread it evenly on top of the raw cabbage. Cover with aluminum foil. Bake at 350° for 30 minutes. Take out, stir it up well again and spread it evenly. Put it back in oven and bake another 30 minutes.
Mix all ingredients together, except butter. Put in a casserole dish and dot with butter. Bake at 350° for 30 to 45 minutes.
Use long style potato peeler to remove pulp from dills. Mix cream cheese and Bac*Os together. Use knife to push cheese mixture into pickles. Chill, slice and serve.
In saucepan, combine margarine, season all, Worcestershire sauce and heat until margarine is melted. Combine cereals, pecans, peanuts and pretzels in a dishpan and pour melted margarine over cereal. Stir until evenly coated. Bake in a 250° oven stirring every 15 minutes for 1 hour.
Line 9-inch cake pan with aluminum foil and butter foil on bottom and up the sides. Combine nuts, margarine, sugar and syrup in skillet. Bring to boil over medium heat, stirring constantly. Boil until mixture turns golden brown, about 5 or 6 minutes. Spread candy in prepared pan and let cool. Remove candy from pan by lifting edges of foil. Peel off foil. Break in pieces or leave in dish until ready to eat.
Combine ingredients. Bake at 350° for 30 minutes. Serve with large corn chips.
Cook spaghetti in boiling water until done. Brown ground round in skillet. Stir in Manwich. Cook on low heat for 20 minutes. Drain spaghetti and rinse off with hot water. Pour in bowl. Serve with sauce and garlic toast. Serves 6.
Combine all vegetables and toss. Mix together the dressing and pour over vegetables. Cover and refrigerate at least 4 hours before serving.
Put in a greased casserole dish in order given. Bake at 350° for 60 minutes, covered, and 30 minutes, uncovered.
Brown ground beef and drain. Add taco seasoning. Set aside. Warm soup (do not add water) with onion and green chiles. Put in layers in large, deep casserole and repeat as follows: tortillas, then soup mixture, then ground beef, then Cheddar cheese. Repeat twice and end up with tortillas on top. Bake at 350° until bubbly, about 30 to 45 minutes. Serve with taco sauce and sour cream.
Slice bananas and pour pineapple juice over them. Then drain well and mix with other ingredients. Chill.
In a large Dutch oven, cook the ground meat and chopped onions until meat is brown and onions are tender; drain off fat. Stir in the undrained beans and tomatoes. Add chili powder, garlic powder, oregano and pepper. Bring to boiling and reduce heat. Simmer, uncovered, about 1 1/4 hours, or until of desired consistency, stirring occasionally. Makes 12 (1-cup) servings.
Cover okra with water in a large pan. Add salt and vinegar. Bring to a boil. Put in jars and seal.
Grease casserole. Mix first 6 ingredients and spread cornflake mixture on top. Sprinkle with paprika. Bake at 350° for 45 to 55 minutes.
Cream sugar and margarine. Add eggs and vanilla; blend dry ingredients, add to sugar mixture alternately with sour cream. Drop by rounded teaspoonful on lightly greased cookie sheet. (You can add 1/2 cup chocolate chips, fruit, raisins or nuts to recipe if desired). Bake in 400° oven for 10 to 12 minutes. Remove from oven; cool. Sprinkle with powdered sugar.
In a small bowl, place garlic, tomatoes, olive oil, salt and pepper. Thoroughly coat tomatoes. Place cheese slices over tortillas and place tomatoes on top. Sprinkle on basil and parmesan. Place tortillas on a cookie sheet and bake for 8 minutes at 350 degrees. Cut into wedges and serve.
Beat butter and 10x sugar together. Add salt, flour and vanilla. Add nuts and mix well. Shape dough in 1-inch balls. Bake at 375° on an ungreased cookie sheet for 12 to 14 minutes. Roll in 10x sugar while warm.
Cook zucchini in its own moisture on low heat for 1 hour. You may need to add a little water. Add pineapple, lemon juice and Sure-Jell. Bring to a boil. Add sugar and boil 6 minutes. Remove from heat and add dry gelatin. Can as you would any jam.
Mix 1 stick butter in crumbled cornbread. Mix cabbage and cornbread (reserve enough cornbread to put on top of casserole) and place in a large casserole dish. Mix cheese sauce ingredients (all other ingredients) on top of stove until thickened. Pour over cabbage/cornbread mixture. Sprinkle reserved cornbread on top. Bake at 350° until bubbly and browned on top.
In skillet, heat 2 inches of oil to 350°. Mix flour and buttermilk. Dough may be rolled and cut in 2-inch squares or patted into small pieces. Drop into hot oil and fry until golden brown. Serve with butter, confectioners sugar, honey or syrup.
Preheat oven to 350°. Combine cake mix, margarine, egg and milk in mixing bowl. Beat until light and fluffy. Stir in pecans. Drop by teaspoonfuls onto baking sheet. Bake just until cookies start to turn. Yields 5 dozen.
Mix dry ingredients together. Add oil, milk and egg. Mix well with a fork. Drop by teaspoonful into hot oil (375°). Fry about 3 minutes or until golden. Drain. Roll in cinnamon and sugar mixture while still warm. Just like little doughnut holes! Kids love them!
Sift dry ingredients together. Add milk. Put margarine in bottom of 8 x 12 x 2-inch baking dish and melt in oven. Pour batter over melted margarine. Do not stir! Add 1 quart can of fruit on top of batter. Sprinkle 1/4 cup sugar on top of fruit. Do not stir! Bake for 30 minutes or until brown at 350°. Serve warm.
Cook spaghetti. Saute onions in butter. Add flour until butter is soaked up. Add milk and cheese. Add ham and stir constantly until sauce starts to thicken. Serve over spaghetti.
Combine soup and mayonnaise. On bottom of 9 x 13-inch pan, spread rice or noodles. Then in this order layer following ingredients: broccoli, half of the soup and mayonnaise mixture, chicken and other half of soup and mayonnaise mixture. Sprinkle with cheese and then bake for 1 hour at 300°.
Cut the pork into one-inch pieces. Marinate for 2 or 3 hours in the mixture of oil, wine or juice, molasses soy sauce and garlic. Stir occasionally. Set on skewer pieces of pork intersected with pieces of carrots, mushrooms, green pepper, onions and pieces of pineapple. Cook in oven at 350° (12 minutes for 2 skewers).
Sprinkle 1/2 cup of the nuts into a greased and floured tube pan. Cream the butter and cream cheese. Add sugar and beat until fluffy. Add eggs, one at a time. Add flour and salt. Stir in vanilla and rest of nuts. Bake at 325° for 1 1/2 hours. Cool 10 to 15 minutes before turning out.