HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw Brussels sprouts. Slice each in half. Saute onion and garlic in olive oil. Add sprouts. Cook and turn until tender. Place in dish and sprinkle with Parmesan cheese.
Marinate beef in Worcestershire sauce and soy sauce. Let set for 1 hour. Drain marinade and save. Put the meat in a large pan on stove. Add garlic powder, thyme, paprika, salt and pepper. Sprinkle flour and vegetable oil over meat. Cook on high for 10 minutes. Then add onions, cream of mushroom soup, cream of celery soup and water. Mix, then pour over meat. Add peas. Add uncooked noodles. Add the marinade you saved. Cook 15 to 20 minutes.
Cook the corn (or if using canned, not necessary). Beat the eggs, milk, seasonings and 2 tablespoons butter. Mix well. Pour into greased 1 1/2-quart baking dish. Mix crumbs with butter and sprinkle over corn mixture. Bake at 350° for 40 minutes or until mixture is set.
Preheat oven to 400°. Cook spaghetti per package directions. Make cream sauce. Blend margarine and flour over medium heat. Add broth and cook, stirring until smooth and thick. Add milk, sherry and salt and pepper to taste. Drain spaghetti. Combine sauce, turkey and spaghetti; pour into two 2-quart greased casseroles. Top with Parmesan. Bake for 20 minutes. Freezes well.
Cook pineapple, sugar and cream cheese. Boil 2 to 3 minutes. Add Jell-O. Pour in oblong dish. Fold in apples, nuts and Cool Whip. Refrigerate before serving.
Mix all ingredients. Bake covered in a greased 2-quart casserole at 325° for 1 hour. Stir after 30 minutes. Serve with a salad and garlic bread.
Combine sugar, milk, egg yolks, Crisco and vanilla. Cook and stir over medium heat to boiling (takes about 12 minutes). Remove from heat; add coconut and pecans. Beat until frosting thickens. Cool 15 minutes. Frosts two 8 or 9-inch layers or 13 x 9-inch cake.
Combine buttermilk with next 7 ingredients in a 9 x 13-inch dish. Add chicken breasts and turn to coat with marinade. Cover and refrigerate overnight. Drain (discard marinade). Combine bread crumbs and Parmesan cheese. Dredge chicken in bread crumb mixture, coating all over. Place in 9 x 13-inch dish coated with cooking spray. Drizzle with margarine. Bake at 350° for 35 to 40 minutes or until chicken is no longer pink when cut in thickest part. Serves 4.
Dice 3 cups of zucchini and set aside. In a large bowl, mix all of the other ingredients. Stir zucchini into mixture and pour in a greased 9-inch Pyrex dish. Bake at 350° for 50 to 60 minutes.
Combine first 6 ingredients; add 1/2 cup tomato sauce and stir well. Shape into a 12 x 7-inch loaf; place on a lightly greased rack of a broiler pan. Combine remaining tomato sauce and remaining ingredients in a saucepan; stir well. Bring to a boil over medium heat. Reduce heat; simmer about 10 minutes, stirring occasionally. Set aside. Bake meat loaf at 350° for 1 1/2 hours, basting with the barbecue sauce the last 30 minutes of baking. Serve with remaining sauce.
Mix first 5 ingredients. Drop by spoonfuls. Fry in deep fat. Dust with powdered sugar.
Beat eggs well. Add one cup of milk and then stir eggs and milk together. Add sugar and beat. Heat rice in one cup of milk. Mix all ingredients together and pour in baking dish. Put butter slices on top of mixture. Bake at 400° for 40 minutes or until brown.
Heat Karo to boiling point. Break eggs into medium bowl and beat slightly. Add butter, vanilla and spices. Pour hot syrup (Karo) over egg mixture and beat with fork until butter has melted. Pour into unbaked pie shell. Add pecans. Bake at 350° until knife inserted in filling comes out clean, about 40 minutes.
Mix flour and sugar together. Mix butter in mixture. Add vanilla. Form into small balls and place on cookie sheet a few inches apart. With fork, take and press the top of cookies, making a crisscross pattern. Bake at 375° for 10 to 15 minutes until brown. Cool on wire rack.
Roll into tails and bake at 350° for 20 minutes after mixing together. When cool, roll in powdered sugar.
Sift dry ingredients; set aside. Beat eggs in a large bowl; add oil and sugar, cream well.
Mix meal and flour. Add all other ingredients to salmon, then add meal, flour mixture. Roll out in patties. Fry in oil until brown.
Put tapioca, cornstarch and 5 tablespoons sugar in saucepan and mix. Add yolks to milk and then to the dry ingredients. Beat egg whites and 4 tablespoons sugar; set aside. Cook 8 minutes until boiling; add 1 teaspoon vanilla. Pour into whipped egg whites. Fold in until mixed.
Combine all ingredients and beat well. Bake in 350° oven in a 9 x 13-inch pan for 20 to 30 minutes.
Place chicken breast pieces between 2 pieces of wax paper on a cutting board. Pound out with a meat mallet on both sides to tenderize. Dip in seasoned flour. In a small bowl, beat egg and milk together. Place crushed cereal on clean sheet of wax paper. Dip chicken pieces in beaten egg and milk. Roll in crushed cereal to coat. Heat oil in skillet and saute until golden brown on both sides. Drain on paper towels and serve. Serves 4.
Sift flour, salt, soda and spices only once. Combine pumpkin, salad oil, applesauce and sugar. Add flour mixture alternately with eggs. Mix well. Add raisins and nuts. Bake at 350° about 1 hour. Makes 2 loaves.
Fill plate with rice. Crumple handful of tortilla chips. Place cheese over top. Cover with beans. Microwave until cheese melts. Cover with salsa. Season to taste. I use red pepper, Tabasco and soy sauce.
Mix pineapple juice with jello and water; heat to dissolve jello. Remove and stir in lemon juice, nutmeg and cranberry sauce. Cool until thickened slightly. Add sour cream and mix. Fold in pineapple and nuts. Let set for 6 to 8 hours.
Whip together and pour into flat baking dishes. Garnish with Parmesan cheese and paprika. Heat through and serve. Can be frozen and served later. Good with ham.
Cream sugar and shortening. Add milk, eggs and vanilla. Blend alternately with mixed dry ingredients and cider. Mix in apples and nuts. Grease and flour large bread pan. Sprinkle with topping of 1/2 teaspoon cinnamon and 2 teaspoons sugar. Bake at 350° for 1 hour and 15 minutes.
Put 1 cup of long grain rice and 1 cup of tap water in the bowl. Gently rub rice between fingers, then drain rice through the strainer. Put rice and strainer back in the bowl, another cup of water and rub again. Repeat this process until the water in the bowl is clear (about 3 times). Now, dump the rice out of the strainer into the bowl and add 1 cup of water. Put bowl into the steamer. Turn heat to medium-high under the steamer. When steam starts to develop, cover and steam rice for 20 minutes at the medium-high setting. Turn heat to low and steam 10 minutes more. Cooked rice will be tightly packed, so fluff with a wet chopstick or fork.
Cook in heavy pan until thick (first four ingredients). Add vanilla, Rice Krispies and chopped nuts. Let cool. Roll in small balls and roll in coconut.
Put cocoa and sugar into saucepan. Mix until well blended. Add milk to cocoa mixture. Stir until dry ingredients are dissolved. Cook over medium heat, stirring constantly until mixture starts to boil. Boil for 1 minute. Remove from heat. Cover the pan and let cool or serve warm. After pudding has cooled to room temperature, it must be refrigerated. Makes 4 servings.
Gradually add macaroni and salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally until tender. Drain in colander. Return macaroni to cooking pot. Mix in soup, ham and green beans. Cook and stir until mixture is hot. Dine on half and freeze remainder.
Melt butter in frypan. Add onions, carrots, potatoes, celery, broccoli and green peppers; saute until tender. Then add broth. Gradually add milk to flour, then combine with broth and vegetables in a large pot. Bring to a boil and let thicken for 5 to 10 minutes. Add Cheez Whiz and salt and pepper to taste. Reduce heat and simmer for another 10 minutes. Makes 8 generous servings.
Bake cake as directed on box in 2 large pans. When completely cool, slice layers in half, making 4 layers. Mix frosting in large container. Ice cake and refrigerate for 3 days.
Cream sugar and butter. Sift dry ingredients; add alternately with milk. Add nuts with dry ingredients. Last fold in egg whites and vanilla. Bake at 350° for 25 minutes.
Cut off wing tips and discard; cut remainder in half. Blend flour, cheese, m.s.g., salt, paprika and oregano. Add Tabasco to buttermilk. Dip "drumsticks" in buttermilk mixture. Shake to remove excess. Roll in dry ingredients. Cook about 5 minutes in deep oil heated to 365°.
Cream shortening and sugar together. Combine dry ingredients together, all except the soda. In separate bowl, add applesauce and the soda. Stir, letting applesauce foam. Add creamed mixture and applesauce together. Mix while adding egg and vanilla, then add dry ingredients, beating until moist. Stir in chocolate chips and drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 15 to 20 minutes.
Heat oven to 425°. Prepare pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. Makes 6 servings, 550 calories per serving.
In a medium bowl, combine dry ingredients; set aside. In a large bowl, blend pumpkin, oil, water and eggs. Gradually add dry ingredients until well blended. Stir in peanut butter chips and nuts. Put batter into 3 greased and floured loaf pans. Bake at 350° for approximately 1 hour or until toothpick comes out clean. Cool loaves in pan 10 minutes. Take out and cool completely on racks.
Combine all ingredients. Pour into 13 x 9-inch baking dish. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350°. Serves 6 to 8.
Preheat oven to 450°. Beat eggs until foamy. Add milk and beat again until well blended. Add flour and salt and beat until smooth. Put the butter into a deep, glass pie pan or 10-inch skillet (ovenproof). Place in oven for 5 minutes or until butter melts.
Spread potatoes and onions on clean dish towel. Roll up, twisting towel to extract moisture. In bowl, whisk eggs, flour, salt and pepper until smooth. In large nonstick skillet, heat 1/4 cup oil over medium high heat. Add vegetables to batter and mix. Spoon 1 tablespoon mixture into skillet. With back of spoon, flatten slightly. Fry 4 minutes. Turn and fry 2 to 4 more minutes. Drain on paper towels. Keep warm while frying remaining fritters adding more oil if necessary. Makes 6 servings. Nutrient information per serving: Calories 157, Carbohydrates 23 g., Cholesterol 106 mgs., Protein 5 g., Fat 5 g., Sodium 217 mg.
Brown meats. Drain off excess fat. Stir in melted Velveeta cheese and spread on rye slices. Bake at 350° for 10 minutes. (Appetizers may be frozen before baking and heated in a 350° oven for 15 minutes before serving.) Yields 48.
First Layer: Mix the butter, flour and sugar. Press into bottom of greased 9 x 13-inch pan. Bake at 325° for 15 minutes or until light brown. Cool.
In a 2-quart pan, melt chocolate chips and peanut butter over low heat, stirring occasionally, for 4 to 5 minutes. In a 3-quart bowl, pour peanut butter mixture over the corn flakes, marshmallows and raisins, stirring until all flakes are coated. Press into a 13 x 9-inch buttered pan. Cool completely in refrigerator; cut into bars. Makes 3 dozen.
Combine vegetables in saucepan in small amount of water and steam 6 to 7 minutes; drain. Combine vegetables, soup, half of cheese, sour cream, pepper, pimento and half of onions. Pour into a buttered casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Melt butter in large pan. Add marshmallows and stir. Turn burner off before marshmallows are completely melted. (This keeps bars softer.) Add granola and stir. Pour into greased loaf pan and press down with wax paper. Sprinkle chocolate chips on top and press. I like to use warm granola so the marshmallows are easier to work with. Cut when cooled.
Stir together and boil for 5 minutes. Remove from heat and add 1 cup of powdered sugar and couple teaspoons of red food coloring. Pour in pan over foil or in foil cupcake cups.
Mix cake mix, oil, oranges and eggs. Bake, in 3 pans that have been greased and floured, at 350° for 35 minutes. Cool.
Combine all ingredients in a blender. Process until well-blended. Sprinkle with crushed mints and serve in tall glasses with a candy cane.
Mix together 1/2 cup sugar, three tablespoons flour and the cinnamon. Sprinkle evenly over thinly sliced apples; set aside.
Prepare cake mix according to package directions in a 9 x 13-inch pan, except replace 1 cup of water (called for in recipe) with 1/2 cup water and 1/2 cup strained pineapple juice. While cake is baking, mix vanilla pudding with milk. Blend in cream cheese. Fold in 3/4 container of Cool Whip. Spread on cooled cake. Top with strained pineapple and shredded coconut.
Whip Dream Whip according to package directions. Mix cream cheese with sugar until well blended. Add Dream Whip; beat until well mixed. Pour into pie shells (can use either crumb or baked shells with pecans pressed into them); chill. Top with can of blueberry pie filling to which you add juice of 1 lemon. Makes 2 (9-inch) pies or can be made in 9 x 13-inch pan.
Mix sugar, shortening and egg whites together.	Add dry ingredients and milk and blend together. Add apples and nuts; mix. Spray 9 x 13-inch	pan with Baker's Joy. Pour batter into pan. Bake 1 hour at 350°.
Mix together and spread on ham for last 30 to 45 minutes of baking time. Bake ham at 350° for approximately 15 minutes per pound or follow wrapping directions for precooked ham.
On medium heat, fry bacon until crisp; set aside. Drain off all but 3 to 4 tablespoons of grease; save rest. Fry onion in bacon grease until transparent. You may need to add a little more grease. Add potato cubes, salt and pepper. Fry potatoes, stirring often to keep from sticking. When just about done, mix cornstarch, chicken broth, parsley and vinegar. Add to potatoes and stir together well. Cover and simmer for 5 to 10 more minutes. Mix in bacon. Serve hot.
Mix ingredients, except oil of cloves, together in a pan and cook over low flame, stirring constantly, until thick. Remove from fire and add oil of cloves. This prevents spoilage and gives the paste a nice odor. Pour into jars. The recipe makes one pint. If made as directed, the paste will keep several months.
Beat eggs. Mix all dry ingredients together and gradually add to bowl with eggs. Beat slowly. When batter is smooth, add the pumpkin, oil, water, walnuts, raisins and coconut; beat until everything is well blended. Grease four 1-pound coffee cans with oil and dust with flour. Fill cans up 3/4 full. All cans are baked at one time. Bake at 350° for 1 hour. Test with a long tester in center to be sure it is done. Cool on wire rack. Take out of cans; wrap in clear wrap. Can be frozen until needed.
Press first 3 ingredients into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix remaining ingredients. Spread over hot crust. Bake 20 to 25 minutes longer. Cut while hot. When cool, sprinkle 2 teaspoons powdered sugar over top.
Beat all ingredients in small mixing bowl at medium speed until well blended. Refrigerate. Serve with vegetable dippers or as a baked potato topper. Makes 2 cups.
Cream oil and sugar. Add molasses and egg. Beat well. Add dry ingredients. Chill well, approximately 2 hours. Roll in balls, then in sugar. Bake at 375° for 8 to 10 minutes on greased cookie sheet.
Preheat oven to 350°. Beat eggs just until blended. Add sugar, salt and corn syrup. Add cooled melted butter and vanilla. Mix to blend well. Spread nuts in bottom of pie shell. Pour in filling. Bake for 50 to 60 minutes. Makes two 10-inch pies.
Saute onions and garlic. Do not brown. Mix all other ingredients. Pour into 2 or 3-quart baking dish. Stir a time or two during baking. Bake 1 to 1 1/4 hours at 350°. Freezes nicely.
Wash and rinse sauerkraut and place in casserole. Put onion in center and add juniper berries and peppercorns. Distribute applesauce over the top. Pour wine over all, then add a little water to just about cover. Simmer slowly (covered), about 1 1/2 hours. Place browned chops among the sauerkraut and bake in 325° to 350° oven for about 1 hour.
Brown sausage; drain well. Add each following ingredient, stirring after each addition. Add 1 teaspoon pepper; simmer for about 5 hours.
Mix all ingredients in blender on medium speed. Pour into 10-inch greased pie plate. Bake at 350° for 45 to 50 minutes or until a knife blade comes out clean. Makes its own crust.
Coat stew meat in flour and seasoning. Saute meat in skillet until brown. Combine meat and vegetables in dish. Add enough water to cover. Bake, covered, at 350° for 1 1/2 hours or until tender. Uncover.
Sift the flour and salt into pie pan. Bring water and shortening to boil and pour slowly over the flour and salt mixture. Mix with large spoon, then pat out using spoon and hands, do not roll. Flute edge. Fill with your favorite filling. For a cooked shell, prick and place in 350° oven until golden brown. Cool and fill.
Season pork chops, dust with flour and quickly brown in hot oil. Place in a casserole dish in the order listed. Cover. Bake at 350° for about 1 hour. Delicious!! Easy!!
Mix all ingredients thoroughly. Using a tablespoon, place as many on cookie sheet as possible. Bake at 375° until lightly brown. Makes about 3 dozen.
Cream confectioners sugar and cream cheese in bowl until soft. In separate bowl, whip cream with vanilla and confectioners sugar to taste. Combine contents of both bowls and pour into cooled pie crust. Cover with cherry or your choice pie filling and refrigerate until ready to serve.
Boil and drain spaghetti. Cut cleaned vegetables in small pieces. Toss in a large bowl. Add spaghetti and Salad Supreme to taste. Add Italian salad dressing, about 1 cup, a little at a time. You may need more dressing according to size of vegetables.
Brown quail in stick of margarine; remove quail. Brown onion and pepper. Add soup, milk and wine. Put quail and sauce in casserole dish. Salt and pepper. Bake at 325° for 1 hour.
Measure bran, banana, applesauce and sugar in a large bowl. Add the water and stir. Sift flour; add flour to banana mixture, stirring only until combined. Pour into bread pan and place in oven. Bake at 350° for 40 to 45 minutes.
Mix, milk, marshmallows, and orange juice with graham cracker crumbs and other ingredients. Mix with hands, until crumbs are moist. Makes one large Fruitcake by pressing mixture into a waxed paper lined angel food cake pan. If mixture becomes too crumbly to shape easily, add a few drops of milk. Cover Fruitcake tightly. Chill 2 days before serving. Makes 1 (4 1/2 lb.) cake.
Wash and dry the chicken. Heat margarine in heavy skillet that has a lid. Add garlic and chicken. Saute slowly over very low heat until browned and chicken is cooked almost all the way through, about 20 minutes. Add potatoes and green onions to the pan with chicken. Place chicken pieces on top of the potatoes. Cover and saute 5 minutes. Add peas, mushrooms and chicken broth.
Mix onion, bell pepper, celery, corn, peas and pimento. Boil sugar, apple cider vinegar and oil. Pour oil mixture over vegetables. Let stand 24 hours at room temperature before serving.
Sift flour and salt into a bowl. Beat to a smooth batter with egg, half the milk and melted butter. Stir in remaining milk.
Cook grits according to package directions. Melt cheese with butter. Mix eggs in a measuring cup and fill to top with milk. Mix together and bake for 1 hour at 350°.
Toss together the first 5 ingredients. Mix well the remaining ingredients. Pour dressing over cabbage and toss. Add uncooked, broken Ramen noodles to individual portions at serving time.
Toss together chicken, onion, artichokes and tarragon in a large bowl. Combine mayonnaise, sour cream, salt and pepper and pour over chicken mixture. Gently blend. Place lettuce leaf on each plate. Using a teacup as a mold, put each serving of salad into the cup and turn out on the lettuce. Sprinkle with almonds. Serves 6.
Mix meat, 3-4 tablespoons of flour, and salt and shape into patties with a floured rolling pin on a floured board to about 1/4 inch thickness. Brown on both sides in 3-4 tablespoons of fat. Remove meat and pour off all but 2-3 tablespoons of fat from frying. Add 1/4 cup flour and allow to brown as it is stirred occasionally. Add water and cook until thick. Layer meat and gravy in a casserole dish. Cover and bake at 350° for 30-45 minutes.
Brown hamburger, onion and garlic together; drain off grease. Combine this with tomato juice and paste; let simmer while the lasagna noodles cook (20 to 30 minutes).
Melt butter over low heat. In mixing bowl, stir the cocoa and sugar together, then stir in melted butter. Add eggs and vanilla and stir again. Add flour and salt and mix until smooth. Add walnuts. Bake in greased 8 or 9-inch pan at 350° for 40 to 50 minutes.
Beat the first 5 ingredients together. Put in ice cream freezer container. Finish filling to line with homogenized milk.
Mix together all ingredients except crackers. Place in buttered casserole dish. Put crushed Ritz crackers on top. Drizzle butter over topping. Bake at 350° for 45 minutes.
Slice apples. Put apples in pan. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 45 minutes.
Bring water, vinegar, sugar, salt, pepper, garlic salt and Worcestershire sauce to a boil, then add butter. Pour over chicken and marinate for about 12 hours or longer. Discard marinade and grill chicken until tender.
Mix all ingredients together. Take French rolls. Split; spread a little butter on top, then spoon in mixture. Sprinkle with garlic salt. Place in an oven just long enough to melt the cheese.
Peel potatoes; mash in large mixing bowl. Add sugar and vanilla gradually until mixture is consistency of dough. Roll out on wax paper. Spread generously with peanut butter. Roll into a log chill several hours or overnight. Slice and serve.
Brown meat and onion in skillet. Drain off the fat. Next add the jar of spaghetti sauce and simmer for 7-10 minutes (if the sauce is too thick you may want to add up to 1/2 c. of water).
Mix in top of double boiler. Stir with finger until too warm for finger. Remove from heat and beat until it stands in peaks. Add vanilla. This is good to use for a coconut cake.
Empty cake mix in large mixing bowl. Add eggs and oil until all lumps are gone. Add in chocolate chips and walnuts. Bake in oven at 350° for 7 to 9 minutes. Makes 3 dozen. Great hot with Cool Whip. Enjoy.
Cover bottom of 13 x 9-inch pan with crushed cookies, saving some for garnish. Mix together milk and instant pudding mix in a bowl. In a separate bowl, mix remaining ingredients. Combine both mixtures and stir well. Pour over crushed cookies in pan and sprinkle with reserved crumbs. Refrigerate.
Preheat oven to 350°. Place 1 can crescent rolls in bottom of 9 x 13 pan. Mix 1 cup sugar with softened cream cheese. Spread over crescent rolls. Place second can of crescent rolls over cheese mixture. Mix 1/2 cup sugar and softened butter. Spread over crescent rolls and sprinkle with cinnamon. Bake 30 to 35 minutes.
Brown bacon with onion; brown hamburger and combine with drained sauerkraut. Divide thawed bread in half; roll bread sections out into separate parts. Put half of mixture in the middle of each section; pinch dough over and pinch shut. Bake at 350° for 30 to 40 minutes or until brown.
Combine banana and lemon juice. Add buttermilk and shortening. Stir in the eggs and vanilla. Combine the flour, baking powder, baking soda, sugar and salt. Add to liquid mixture, mixing well. Stir in nuts. Bake at 350° for 30 minutes. Makes 2 (8-inch) layers.
Mix together flour, baking powder, baking soda, cinnamon, nutmeg and nuts. Set aside. Combine and beat well eggs, oil, sugar and vanilla. Add flour mixture alternately with zucchini. Bake at 350° for about 45 minutes until well done. This makes 2 loaf pans of bread.