HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pork strips in crock-pot. Add pepper and onion in bowl. Mix sugar and cornstarch. Add 1 cup pineapple juice, vinegar, water and soy sauce. Blend. Pour over meat. Cover and cook on low for 5 to 7 hours. One hour before serving, add pineapple.
In a saucepan, heat the soup and add the dissolved gelatin. Remove from heat and add the remaining ingredients. Put into a 4 c. mold and chill until set. Invert onto a serving plate and serve with Ritz and/or other crackers.
Combine chicken, cabbage and green onion. Combine noodles, sesame seed and almonds. Melt 3 tablespoons of oleo and add noodle mixture and toast. Mix with chicken and cabbage mixture.
Heat oven to 400°. Grease and flour 13 x 9 x 2-inch pan. In large bowl blend together sugar, flour, baking soda, salt and cocoa. In saucepan combine margarine, shortening and water. Bring to a boil, stirring constantly. Stir hot mixture into dry ingredients until smooth. Add buttermilk, eggs and vanilla. Beat until smooth. Pour into prepared pan. Bake at 400° about 30 minutes or until done. Pour Hot Fudge Frosting over warm cake in pan.
Blend with a rubber scraper and pour into graham cracker crust. Keep in freezer until served.
Cook ground beef with spices in skillet and drain. Serve ground beef, tortillas, lettuce, tomato and onion and let everyone make their own.
Cream shortening and sugar. Add egg; beat until blended. Add molasses, vinegar and coffee. Sift dry ingredients and add to first mixture. Drop from a teaspoon onto a greased cookie sheet. Bake at 350° for 15 minutes. Makes approximately 8 dozen. They improve with age if stored in a tightly covered jar.
Select large ripe unblemished strawberries, with stems if possible. Wipe strawberries with a paper towel. If you have to rinse them, dry well. If strawberries are wet, chocolate will not adhere. Place strawberries 2 inches apart on wax paper-lined cookie sheet and refrigerate. If strawberries are cold when you dip them, chocolate will set quickly. Chop chocolate into very small chunks and place in small deep bowl. This allows dipping of strawberries up to hulls. Melt chopped chocolate in microwave on high (100 percent power) for 1 minute. Remove and stir until smooth. White chocolate might need another 30 seconds.
Beat butter, sugar and vanilla for 5 minutes. Gradually add flour and stir until well blended. Stir in pecans. Cover and chill 2 to 3 hours. Roll walnut-sized pieces of dough into 1 1/2-inch lengths. Form into crescent shapes and place on an ungreased cookie sheet. Bake at 325° for 15 to 18 minutes until cookies are lightly browned and firm to the touch. While still warm, sprinkle on additional powdered sugar. Store in covered container. These cookies freeze well.
Combine cabbage, apple, celery and salt in a bowl. Add just enough mayonnaise to moisten and toss. Chill before serving.
Place ham, onion, garlic butter, garlic, salt and pepper in casserole. Cover and microwave 3 minutes on High. Mix in tomatoes, macaroni and green pepper. Season generously.
Pat out rolls to cover baking sheet. Bake to directions on package. Mix cream cheese, salad dressing and dill dip. Spread onto cool crescent rolls. Place vegetables on top of cream cheese mixture. Place shredded cheese on top.
Saute franks and onion in butter. Add remaining ingredients and heat for 15 minutes. Serve hot in chafing dish.
Place oil in large frying pan. Add chopped onion and bell pepper and cook until done. Add ground chuck that has been salted and peppered. Cook until done and browned. Pour mixture into colander and drain. Put mixture back in pan and add tomato sauce and catsup. Simmer. Place water in pot. Add salt. When water begins to boil, add spaghetti and cook until tender. Drain. Serve sauce over spaghetti.
Layer onions, zucchini and pepper with salt and ice cubes. Let stand for 3 hours, adding more ice if needed. Drain and divide into 2 batches. Combine remaining ingredients and pour over zucchini slices. Heat to boiling. Put into jars and seal. Makes 8 pints.
Mix all ingredients well. Pour into uncooked pie shell. Bake in 400° oven 10 minutes, then turn oven down to 300° and cook until a knife comes out clean when inserted into center. Can be served with Cool Whip topping.
Alternate layers of potatoes, green pepper and onion in a greased 2-quart baking dish. Combine the seasonings, mushroom soup and milk; pour over potatoes. Cover and bake in moderate oven at 350° for 45 minutes or until done. Serves 6 to 8.
Drain and flake salmon. Combine with other ingredients. Shape into patties. Fry in oil until golden brown. Serve on buns with lettuce and tomato if desired.
This is a light and delicious dinner roll made from leftover Sourdough Pancake batter. To at least 1 1/2 cups of leftover pancake batter, stir in enough flour, plus 1/2 teaspoon salt for each cup flour, to form stiff dough. Turn out on floured board and knead, adding flour as necessary until it is smooth ball with satiny finish. Place in a greased bowl, brush with melted butter and allow to rise in a warm place for about 1 hour.
Preheat oven to 425°. Line a baking pan with aluminum foil. In a bowl, combine oil, garlic and 1 teaspoon rosemary. Using another bowl, combine bread crumbs, Parmesan cheese and 1 1/2 teaspoons rosemary. Place chicken, skin side up, in pan. Sprinkle with crumb mixture. Place potatoes around chicken. Drizzle oil mixture over chicken and potatoes. Bake for 20 minutes. Reduce temperature to 375°. Bake until potatoes are tender, 40 to 45 minutes.
Combine the first 5 ingredients in large mixing bowl. Let set until cracker crumbs are completely soft. Combine the meat mixture with the next 4 ingredients; mix well. Shape mixture into loaf. Place into loaf pan and bake at 350° for 1 hour, or until done. Pour off excess liquid. Slice and spoon sweet and sour sauce over top. Serves 10 people.
Beat eggs until frothy. Add sugar. Beat until well mixed. Add cans of milk and vanilla flavoring. Add fruit, if desired. I use 5 ripe bananas or as much blended fruit as wanted. You may need more sugar, if fruit is used.
Heat butter over moderate heat until melted. Add onion; saute until tender. Combine cabbage and mashed potatoes. Add to skillet; press with fork to form large cake. Cook over moderate heat until well browned. Loosen potato cake with spatula; slide onto plate. Flip back into skillet, uncooked side down. Cook until well browned. Serve this cut into wedges. Makes 4 servings.
Cook broccoli. Mix broccoli, eggs, margarine, onions, mayonnaise and soup. Pour	into casserole dish. Sprinkle top with crushed Ritz crackers and cheese. Bake at 350° for 30 to 35 minutes.
Beat eggs and stir in butter. Add remaining ingredients. Pour into casserole dish. Bake at 350° for approximately 1 hour (depending on size of dish).
Into a greased 1 1/2-quart baking dish, put toast, sprinkle with raisins. Mix eggs, sugar, salt, milk, water and vanilla. Pour over toast and raisins. Let stand 10 minutes then sprinkle with sugar and cinnamon. Bake in moderately slow oven at 350° for 30 minutes or until knife inserted in center comes out clean. Makes 4 servings.
Peel sweet potatoes and cut into 1-inch cubes. Combine potatoes, water or broth, garlic, onion, bay leaf and salt in saucepan. Cover and cook until potatoes are tender. Cool slightly, then remove bay leaf. Puree potatoes; place back into saucepan and gradually stir in milk. Add Tabasco sauce to taste. Serve.
Mix all ingredients well and pat into a loaf pan. Cover with foil and bake in a 350° oven for approximately 1 1/2 hours. Remove foil and cover with the catsup and return to oven for an additional 15 minutes.
Beat egg whites until stiff. Gradually stir sugar; fold in nuts and chocolate bits. Drop onto greased cookie sheet. Bake at 225° for 10 minutes.
Beat together. Pour in a crumb crust. Garnish if desired. Chill.
Cook noodles until tender. Drain. Rinse in cold water. Drain water or oil off tuna. Add tuna and mushroom soup to noodles. If desired, add peas. Place in casserole dish. Melt butter. Pour over the top. Crumble some plain potato chips and sprinkle on top. Place in oven at 350° for 20 to 30 minutes.
Combine first 4 dry ingredients in a large mixer bowl. Heat next 3 ingredients in a saucepan over low heat until warm. Add egg and warm liquid to combined flour mixture. Blend at lowest speed until moistened, then beat 3 minutes at medium speed. By hand, stir in another 2 1/2 cups flour to form a stiff batter. Cover dough; let rise in a warm place until light and doubled. Stir dough down; spoon into greased 9 x 5-inch loaf pan or 2-quart deep round casserole. Bake at 375° for 45 to 50 minutes or until loaf sounds hollow when tapped. Remove immediately; brush with butter.
Drain asparagus. Place layers of asparagus and sliced eggs in a buttered casserole dish. Cover with cheese. Pour 1/2 can of soup over this. Repeat layers of asparagus and sliced eggs. Pour remainder of soup over this and cover with cheese again. Cover and bake at 350° until top bubbles.
Mix together first 5 ingredients and spread between 3 cookies. Freeze for 24 hours in covered pan. Cover cookies with cool whip and roll in coconut. Freeze again. These keep well in the freezer.
Crumble 1 layer of cake into punch bowl. Add 1/2 of vanilla instant pudding, half of crushed pineapple, half of pie filling and half of Cool Whip. Repeat layers, ending with Cool Whip.
Mix first 7 ingredients in 9 x 13-inch pan. Lay chicken pieces on top. Sprinkle dry onion soup over chicken. Cover with foil and bake at 375° for 2 1/2 hours. Serves 6.
To make corn relish,	combine corn, raisins, vinegar, onion, bell pepper, sugar, mustard seed, dry mustard, salt and pepper flakes. Bring to	boil. Cover and simmer 15 minutes, stirring occasionally. Cool.
Place all (in order given) in large bowl. Mash and squeeze (with hands) until thoroughly mixed. Place small balls (with less than a teaspoon) on ungreased cookie sheet. Butter bottom of a glass; dip in sugar, then press balls flat. Cook at 350° for 10 to 12 minutes.
Cook sugar, corn syrup and 1/4 cup water until it reaches 275°. Add butter and peanuts. Turn down heat, stirring while cooking, until it reaches 300°.
Spray a 2-quart size casserole dish. Mix all ingredients together and bake at 350° for 30 minutes.
Cream sugar and shortening. Stir in carrots and slightly beaten egg. Add flour, baking powder, salt and vanilla. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cookies will not brown very much.
Cream the margarine and sugar. Add eggs and vanilla. Sift and add the dry ingredients and mix well. Roll into balls the size of a walnut. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place on ungreased baking sheet. Bake until lightly browned, but still soft at 375° for approximately 15 minutes.
Cook macaroni and drain. Add ham pieces and all other ingredients. Mix well and refrigerate.
In a 2-quart oblong baking dish, arrange vegetables and chicken. Combine soup and milk. Pour over broccoli and chicken. Sprinkle cheese over soup mixture. Combine bread crumbs and margarine. Sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbly.
Coat pork chops with flour. Sprinkle with 1/2 teaspoon salt. Brown on both sides in oil in a large skillet. Dissolve bouillon cubes in water; pour over chops. Cut apples into 1/2-inch wedges. Place apples on pork chops. Sprinkle raisins over all. Cover and boil gently, about 25 minutes. Remove chops with apples and raisins to heated platter. Combine flour and small amount of Vitamite milk to make a paste. Gradually stir in remaining milk and salt. Add to skillet, stirring over medium heat until mixture comes to a boil and thickens. Serve over pork chops.
Spice Cookies: Add 1 teaspoon each: cinnamon, cloves and allspice. For Chocolate Cookies: Add 3 tablespoons cocoa with flour. Other Combinations: Add 1 cup chopped nuts or 1 cup raisins or 1 cup dates or 1 cup oats (or any combination you desire).
Wash beans thoroughly. Let soak in two quarts of water overnight or a minimum of 3 hours. Drain and rinse. Cook in 2 quarts of water and tablespoon salt for approximately 2 hours. Add onion, black pepper, tomatoes and summer sausage. Then cook another 45 minutes. Add chickpeas, black-eyed peas and package of Cajun seasoning (season to taste). Cook 15 more minutes, then serve. Serves approximately 10 persons. Excellent with white or brown rice on the side and cornbread.
Melt butter and cream cheese in pan carefully; stir continuously. Add soup and onion and heat, stirring until smooth. In a large casserole, layer half the potatoes and half the sauce; repeat. Sprinkle cheese on top. Bake at 350° for 60 minutes.
Slice roll down center. Sprinkle lightly with olive oil. Arrange spiced ham on roll followed by the cooked salami, hard salami and Provolone cheese. Arrange onion, tomato and pickle slices. Top with salt, pepper and oregano to taste. Add shredded lettuce and slice of boiled ham.
Combine juice and ice cream. Beat with a rotary beater until frothy. Serve immediately with straw or spoon.
Mix all ingredients. Pour into ice cream freezer and freeze. May add mashed bananas or strawberries.
Boil gizzards and livers until tender. Saute onions, bell pepper and celery in 4 tablespoons oil until light brown, then mix sauteed ingredients. Cook rice in small amount water for 30 minutes. Pour rice into the other ingredients. Add Worcestershire sauce and place over heat for 45 minutes. Serves 10.
Shell peas and measure about 2 cups; set aside. In a large saucepan, melt the butter. Add the onion and saute until tender. In a separate saucepan add 1/2 cup chicken stock to the fresh peas. Cover and steam about 5 to 7 minutes. Do not drain. Add the peas and remaining chicken stock to the sauteed onions; cover and simmer about 10 minutes. Puree about 1/3 of the mixture at a time in a blender or food processor. Return puree to the saucepan and stir in the cream. Season with salt and pepper. You may also add snipped fresh herbs such as dill, parsley, chives or basil. Serves 4.
Blend ingredients together; keep in refrigerator overnight. This gives sour cream time to sweeten. Serve on lettuce leaves for salad or plain for dessert.
Dissolve salt in 2 quarts cold water. Pour over the sliced cucumbers and onions. Let stand 3 to 4 hours or overnight. Drain well.
Fry ground beef. Drain grease. Add cream of mushroom soup, can of mushrooms, onions, green chiles and bell pepper. Mix in a large mixing bowl. Add salt and pepper to taste. Fry tortilla shells until they are a crispy golden brown. When the shells are cool, crumble 4 shells in the bottom of an oblong baking dish. Pour mixture on top. Crumble remaining shells on top of mixture and spread shredded cheese on top. Bake until cheese is melted on top, approximately 15 minutes. Serves 5 to 6 people. Also good served with sour cream.
Brown beef and drain. Add water and Ragu. Simmer 10 minutes. Cook 9 slices lasagna noodles; drain and rinse. Combine remaining ingredients in separate bowl and mix well.	Put 1 cup sauce in bottom of 9 x 13 pan, 3 slices lasagna and cheese mixture. Alternate, ending with sauce. Bake at 350° for 30 minutes.
In a double boiler cook dates and milk until thick. Add sugar, flour, salt and yolks. Cook all together until thick. Place in baked pie crust. Can use whites of eggs for a meringue or put whipped cream on top.
Cream margarine and sugar. Beat in eggs and vanilla. Mix in flour and pecans. Press half of dough in greased glass baking dish. Spread jam over dough. Dust remaining dough with flour and roll dough to fit top. Place over jam to completely cover. Bake 40 minutes at 350°.
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in marinara sauce and oregano. Gradually stir in cheese until melted. Pour into a fondue pot or small slow cooker to keep warm. Serve with bread.
Bake cake using light recipe: 2 eggs, 1 1/2 cups water, no oil. Whip pudding according to box instructions and place in refrigerator for a little while. Freeze candy bars, then crush using end of cleaver. When cake cools, crumble. In a large glass bowl, make layers of cake, pudding, Cool Whip and sprinkle candy. Repeat 2 to 3 layers. Refrigerate overnight or put in freezer until time to serve.
Cream oil and sugar together. Add eggs; beat. Then add cocoa mixed in hot water. Stir in flour. Mix and pour into greased pan. Bake at 375° for 20 minutes. Can also add nuts.
Spread cabbage over melted margarine in deep skillet; top with hamburger, rice and onion. Pour tomato sauce over; cover and cook on low heat, 35 to 40 minutes without lifting lid.
Combine ingredients and chill about 1 hour. Makes 6 servings. Decorate top with red and green maraschino cherries and pecan halves, if desired.
Mix flour with cheese. Add remaining ingredients and pour into unbaked pie shell or quiche pan. Bake at 350° for 1 hour. Let set for a few minutes before cutting.
Salt, pepper and paprika chicken and lay, not touching, in large pan. Mix together soups, whipping cream and vermouth. Pour over chicken. Bake, uncovered, approximately 1 hour at 350°. Just before serving, add sauteed mushrooms and celery. Serves well with rice, carrots and a green vegetable.
Layer first 4 ingredients. Cover well with mayonnaise. Sprinkle cheese over top. Sprinkle bacon bits over cheese. Refrigerate.
1926 Method: Brown meat in 2 tablespoons oil. Add onion and cook until tender. Add remaining ingredients and 1/2 cup water. Stir, cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally; or place all in crock-pot. Mix well and cover. Cook on low 8 to 10 hours (high 4 to 5 hours).
Preheat oven to 400°. Place fish fillets in shallow "buttered" pan (use margarine if you prefer) and season with salt and pepper. Spread tomato sauce over fillets and sprinkle with cheese. Drizzle melted margarine over fillets. Bake, uncovered, until fish flakes easily, 15 to 20 minutes. Serves 4.
Mix all ingredients together and pour into two 9-inch unbaked pie shells. Bake at 350° for 45 minutes or until lightly browned.
Mix water and sugar. Cook until syrup strings like a hair on a fork. Beat egg whites until stiff. Pour syrup slowly, while beating with mixer into egg whites. Continue beating until stiff peaks form.
Mix ingredients together. Let stand overnight in refrigerator. Good over lettuce, with other vegetables or alone.
Combine sugar with liquid ingredients. Add dry ingredients, then add blueberries. Grease muffin tin or spray with Pam. Bake at 350° for 20 to 25 minutes. Makes 12 muffins.
Saute onion lightly in oil and then add curry to blend. Add potatoes and salt. Fry until potatoes are done.
Place ham slice first, then cheese, then turkey breast. Place 1/2 cup stuffing	mix on the turkey breast. Roll up. Place seam side down in a large casserole dish. You may cover with a chicken gravy or cream of chicken soup. Bake at 350° approximately 45 minutes. Serves 5.
Mix together. Pour into greased round 8-inch casserole. Spread catsup on top. Bake in pan of water 1 inch deep at 350° for 1 hour. Serves 6.
Mix ingredients together and form into balls. bake in 400° oven about 15 to 20 minutes. (I prefer hot sausage and extra sharp cheddar with a dash or 2 of tabasco sauce.)
Brown meat. Add other ingredients and simmer 10 - 15 minutes. Serve on tortillas with cheese, chopped lettuce and tomatoes.
Saute onion and garlic in oil over medium heat for 2 minutes. Add frozen spinach; cover pan and reduce heat until spinach has thawed (do not overcook). Add cooked rice, cheese, milk, soy sauce and salt and pepper. Mix thoroughly. Save directly from pan or turn into a 1 1/2-quart casserole and sprinkle cheese over the top. Bake, uncovered, until cheese has melted (350°). Can be frozen and reheated later.
Cream butter and brown sugar together. Add eggs and mix well. Sift flour with salt and baking powder; add to brown sugar mixture, stirring until blended. Add bananas and beat until mixture is smooth. Fold in nuts and chocolate chips. Spoon batter into greased (or paper lined) muffin tins. Bake at 350° for 35 to 45 minutes or until golden brown.
Combine ingredients in blender until frothy, about 1 minute. Serves 3.
Melt butter in small saucepan. Add garlic powder and mix well. Brush on or dip sliced bread (slice 1 to 1 1/2-inches thick). Make sure both sides are covered. Place on baking sheet under broiler until brown. Turn; sprinkle generously with Parmesan cheese. Return to broiler until golden. Serve. Can reheat in oven.
Heat applesauce in saucepan until bubbling starts. Dissolve jello in hot applesauce. Remove from heat. Add 7-Up. Mix. Pour into mold and cool. Refrigerate until firm.
Place ingredients in a casserole in order given; salt and pepper chicken. Bake at 350° for 45 minutes (covering dish). Remove cover and bake or broil 5 minutes until brown.
Mix together all ingredients and bake at 350° for at least 1 hour or until browned.
Cream shortening and sugar. Add eggs, well beaten. Add molasses. Sift dry ingredients and stir into first mixture. Add mince meat broken into fine pieces with fork. Pour into prepared loaf pan. Bake for 1 hour in 350° oven. Serve with hard sauce.
Heat oven to 375°. Put cupcake liners in muffin tins. Beat butter and sugar together. Add eggs, vanilla, baking powder and salt. Fold in half the flour, then half the milk. Add remaining flour and milk. Fold in blueberries. Scoop batter into liners in tins. Sprinkle generously with nutmeg sugar. Bake for 20 or 25 minutes or until golden brown.
Peel and cut zucchini lengthwise. Remove seeds and cut in slices. Cook until barely tender. Drain and place in ice cold water 5 minutes. Drain thoroughly. Add to dry ingredients. Stir in lemon juice. Pour into pie shell. Dot with butter. Cover with top crust. Bake at 400° for 40 to 45 minutes or until crust is brown.
Melt oleo; add pecans and flour. Press into 13 x 9 x 3-inch pan. Bake for 20 to 30 minutes at 350° until lightly browned. Cool crust.
Process garbanzo beans, onion, garlic, bread, cumin and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley, salt, pepper and egg; mix well. form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes. Half fill a deep-fat fryer or saucepan with oil; heat to 375°F (190°C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion and tomato slices and serve hot. Makes 8 servings.
Mix all ingredients together; pour into a baking pan or dish. Bake at 350° for 30 to 40 minutes.
Sprinkle chicken with salt and roll in Parmesan cheese. Saute garlic in oil, then brown chicken in the oil. Place chicken in deep casserole. Dissolve bouillon cubes in hot water and add to oil in which chicken was browned along with mushrooms and artichokes.
Preheat oven to 375°. In a 9-inch skillet, heat oil over medium heat; add onions, peppers, garlic and broth mix. Saute until onions are translucent. In medium bowl, combine sauteed vegetables with remaining ingredients. Shape mixture into a loaf and place in an 8 x 8-inch pan. Bake until browned, about 45 minutes. Makes 4 servings. (On Weight Watchers Program, each serving provides 4 P, 1 B, 1 1/2 V, 1 FA, 15 opt. calories.)
Sift flour and baking powder together 3 times. Beat eggs until light and thickened (about 10 minutes). Gradually add sugar to eggs, beating constantly. Add lemon juice. Fold in flour, a little at a time. Add the hot milk, mixing quickly until batter is smooth. Lightly grease with flour 3 (9-inch) cake pans, preferably pans with removable bottoms. Divide the batter between the 3 pans. Preheat oven to 300°. Bake cake layers for 25 minutes or until tester comes out clean. Remove from oven and invert pans until cake is cool. Remove from pans and slice each layer crosswise into 2 layers, making 6 layers.