HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the burgul in water for 15-20 minutes or until softened but a little resistant to the bite. Drain and squeeze out excess moisture.
Arrange graham crackers on a buttered cookie sheet that has sides. Bring butter and sugar to a boil and boil 2 minutes. Add nuts and pour over crackers. Bake at 350° for 10 minutes. Cool slightly; cut between each square and remove. (Don't use flat cookie sheet as it may run over in your oven!)
Cover ham hocks with water and bring to a boil. Simmer until meat is tender and begins to fall off bones. Take out bones and remove any remaining meat to return to pot. Add tomato sauce, potatoes, sausage, carrots, onion, celery and macaroni. Simmer until potatoes and macaroni are almost done. Add cornstarch to thicken. Season with salt and pepper. Add kidney beans and simmer for 5 minutes more. Serves 6 hungry adults.
Heat milk to lukewarm. Soften yeast in 1/2 cup lukewarm water with 2 teaspoons sugar. Add dry ingredients. Mix well. Knead and let rise until doubled. Punch down. Knead and shape into 4 oval loaves on 2 jelly roll baking sheets. Let rise to double in size. You can knead in 1 cup candied fruit after the first kneading (before you shape into loaves). Bake in preheated oven at 350° for about 50 to 60 minutes. Makes 4 loaves.
Mix sour cream and marshmallows. Mix well. Let sit for 10 minutes. Add remaining ingredients. Mix well again. Refrigerate to chill.
Wash beans thoroughly. In a large kettle (night before) cover beans with fresh water and soak overnight. In the morning, parboil beans in new fresh water with a little salt. Cook beans on medium heat until soft and whole but not squashy (about 1 hour). Now you are ready to put beans into baking pot as follows: Cut up onion in small pieces and put in bottom of pot along with the salt pork. Add the parboiled beans. (Do not throw away the water used to cook beans.) Add mustard, ginger, sugar, molasses, vinegar and 1 teaspoon of black pepper. (No more salt.) Fill bean pot with par boiling water (water used to cook beans). Cover beans. (Save any remaining water to be used during cooking.) Bake in a 300° oven all day. If in the oven by 10:00 A.M. they should be ready by 5:00 P.M. Check beans about twice a day, if dry add more water. Serve with favorite salad and hot dogs.
Mix dry ingredients. Mix wet ingredients. Combine and add raisins. Pour into greased loaf pans (3 or 4), depending on size. Bake at 350° for 45 minutes or until firm to the touch in the middle of the loaf. Serve with cream cheese or a cream cheese frosting.
Cook sugar, syrup and water until it spins a thread. Then add peanuts and cook until peanuts quit popping. Then add soda and salt. Stir well. Pour into buttered dish. When cool, break into pieces.
Heat oven to 350°. Mix dressing, preserves and soup mix. Place chicken in a 13 x 9-inch baking dish; spread dressing mixture over chicken. Bake for 25 to 30 minutes or until cooked through. Makes 4 servings.
Put all ingredients in large casserole with lid to fit. Bake for 5 hours in a 275° oven. Can use more carrots and potatoes if you wish.
Cream shortening and sugar. Add eggs, one at a time, beating well after each one. Add milk; mix well. Add flour and beat until real creamy. Add flavoring; mix well. Pour in 10 to 12-cup Bundt pan that has been greased and floured. Bake at 375° for 1 hour.
Boil macaroni. Chop celery stalks fine and eggs (chop whole eggs fine and mash yolks with mustard). Combine vinegar, sugar, salad dressing and evaporated milk and add to mixture. Garnish with carrots and paprika.
Mix together cookie crumbs and butter. Press into oblong dish. Combine milk and pudding mix, stir in ice cream. Pour into crust. Chill to set. Top with layer of whipped topping. Crush remaining 1/4 package of Oreos and sprinkle crumbs on top. Refrigerate at least 8 hours.
Sprinkle chicken with salt and pepper. Heat butter in skillet large enough to hold chicken. Add chicken, skin-side down. cook 10 minutes until brown on skin side. Turn and cook 5 minutes. Remove and set aside. In skillet, add onion and garlic - cook briefly. Add tarragon and wine. Stir well. Add water. Return chicken to pan; cover. cook 20 minutes. Serve on Rice.
Grease bottom of loaf pan, 9 x 5 x 3-inch or two 8 1/2 x 4 1/2 x 2 1/2-inch pans. Bake at 350° for 55 to 65 minutes in large pan or 55 to 60 minutes in smaller pans.
Heat oven to 350°. Mix crushed pretzels, sugar and margarine. Press firmly into bottom of 13 x 9-inch baking pan. Bake 10 minutes. Cool. Beat cream cheese, sugar and milk until smooth. Stir in whipped topping. Spread over crust. Refrigerate.
Preheat oven to 350°.	Blanch	almonds in water; add baking soda to remove skin. Put in blender a little at a time to	chop very fine. Mix almonds,	butter	and sugar until smooth. Add extract and baking powder.	Mix flour into batter a little at a time until mixture is easy to work with by hand. Shape into 1 inch balls and flatten into crescent shape. Bake on cookie sheet until light brown on bottom, about 10 to 12 minutes. Cool cookies, then coat with powdered sugar. Store in airtight container. Can be frozen for storage.
Chop and mix jalapeno peppers, bell peppers, onions and tomatoes. Combine salt, sugar, salad oil and vinegar. Pour over. Chill until ready to serve. Serve with nacho chips.
Fry bacon until crisp; remove. Add bread crumbs to bacon drippings and heat until crumbs are crisp and brown; remove crumbs. Add milk and seasonings to eggs; scramble in bacon drippings. When nearly set, add bacon and crumbs. Makes 4 servings.
Heat oven to 375°. Slice cookie roll 1/4-inch thick. Place slices in 13 x 9-inch pan. Bake at 375° for 12 to 15 minutes or until light brown. Cookie dough will be puffy when removed from oven. Spread with grape jam. In large bowl, combine remaining ingredients and beat at medium speed. Pour over jam layer; spread filling to edges. Bake at 375° for 25 to 30 minutes. Cool and cut into dessert squares.
Combine beaten yolks, both juices and rind. Add all other ingredients except the whites and beat well. Finally fold in the beaten whites. Pour into souffle or other baking dish and bake 45 minutes at 350°. Serve hot or cold.
Cream shortening, sugar and eggs. Mix cocoa and food coloring together. Add buttermilk and vanilla. Add to creamed mixture and beat. Add vinegar and soda. Fold in sifted flour and salt. Bake at 350° for 30 to 35 minutes.
Combine all ingredients, then roll the mixture into balls and place the balls on a piece of wax paper.
Chill ingredients. Combine pineapple juice and cranberry juice in punch bowl. Add ginger ale just before serving. Float lemon slices and ice ring. Makes about 4 1/2 quarts.
Beat eggs and milk together; toss with spaghetti and pour in ungreased dish. Pour spaghetti sauce over top of spaghetti. Add some garlic and oregano to your taste. Spread pepperoni over top, then mushrooms and finish with cheese. Bake at 350° for 30 minutes. Let cool 5 minutes before cutting.
Combine sugar and corn syrup in medium size bowl. Heat to full boil in microwave, about 2 to 2 1/2 minutes. Stir in peanut butter and vanilla until smooth. Mix popcorn with peanuts. Pour peanut butter mixture over popcorn and peanuts. Stir to coat. Pat firmly into 8 x 8 x 2-inch glass dish. Cool and cut into 2-inch squares.
Boil chicken until tender. Debone chicken and dice into small pieces. Mix soups and sour cream, then add chicken to the mixture. Pour and spread into baking dish. Crumble crackers and mix into melted butter. Spread over top of melted butter. Spread over top of chicken and bake at 350° for 35 to 40 minutes.
Mix ingredients in saucepan. Add oil, water and food coloring or Kool-Aid (Kool-Aid adds color and smell). Cook for 3 minutes or until mixture pulls away from the pan. Knead. Store in airtight container. Just play and have fun!
Combine all ingredients in large bowl; mix well. Shape into 1-inch balls. Arrange meatballs in single layer in glass baking dish. Microwave for 4 1/2 minutes. Turn meatballs over. Move meatballs from edges to center of baking dish. Microwave for 1 1/2 minutes longer or to desired degree of doneness. Serve hot. Yields 6 dozen.
Mix together sugar, oil and eggs. Add milk and bananas, then mix in flour, baking powder, soda and salt, then add vanilla and nuts. Bake at 350° for about 1 hour.
Mix jello and hot water; let cool. Grind oranges and cranberries. Add nuts. Add all ingredients to partially set jello. Refrigerate.
Fry bacon until crisp; remove, leaving drippings in Dutch oven. Reserve bacon to add to finished gumbo. Add round steak slices and brown slowly, adding onions toward end of process. Add tomatoes with juice, water, chicken stock and bouillon cubes; simmer 1 hour or more. Add frozen limas and cook 20 minutes. Add sliced okra, ham and chicken. Simmer 20 minutes. Just before serving, add the shrimp and drained corn and heat thoroughly. Taste and adjust seasoning with salt, pepper and pepper sauce. Serve in large shallow bowls with cornbread or cheese biscuits. Makes 5 quarts.
Soften cream cheese and separate the egg. Blend cream cheese, egg yolk and sugar. Add vanilla. Spread 1 roll of crescent dough in 9 1/2 x 13-inch pan. Pour filling in and then spread the other roll of crescents on top. Glaze with egg white. Cook at 350° until filling is done, approximately 1/2 hour. Cool and then glaze top with confectioners sugar and water mixture. Top with almonds and refrigerate.
Combine first 3 ingredients in large bowl; add Cool Whip. Fold until blended. Heap on pie crust. Chill in refrigerator a least 3 to 4 hours. Serves 6 generously.
Melt butter in a 9 x 13-inch pan in oven. While butter is melting, mix sugar, flour, baking powder and milk. Pour this mixture in pan with melted butter. Spoon peaches on top. Don't mix them in. Bake at 350° for 35 to 45 minutes or until top is golden brown.
Beat eggs, oil and sugar together. Add flour, salt, soda, baking powder and cinnamon. Add zucchini and vanilla; mix well. Fold in chopped nuts. Pour into well-greased and floured loaf pans (2). Bake at 325° for 1 hour. Cool in pans 10 minutes. Remove from pans and cool on racks. Freezes well.
Mix well first 5 ingredients and press in a cake pan (12 x 9 1/2-inch). Bake 12 minutes at 370°. Cool. Mix together melted chocolate and peanut butter; spread over baked layer.
Mix all but berries together in boiler; cook over medium heat until boiled for 1 minute. Let cool. Slice 1 pint strawberries; fold into cool mixture. Put in baked pie shell.
Combine bread crumbs and applesauce. Add onion, celery flakes, mustard, salt, pepper, egg and the ground beef. Blend thoroughly. Shape into a round loaf in a 9 x 9 x 2-inch baking pan. With a spoon, make a depression in top of loaf.
Brown hamburger meat with onion and green pepper. Drain then mix hamburger, cream cheese, taco seasoning, mushrooms and pasta sauce. Stuff into shells. Bake at 450° for 25 minutes, crush chips on top and then cheese. Bake for 10 minutes. Serve with lettuce, tomato and sour cream.
Heat vinegar, sugar and oil together until sugar dissolves. Pour over vegetables and mix well. Marinate overnight.
Line oblong glass baking dish with unbaked dinner rolls for crust (bring up around edges, too). Brown ground beef; drain and stir in refried beans and Sloppy Joes mix. Put meat mixture on unbaked crust. Mix sour cream, egg and cheese. Pour sour cream mixture on top of meat. Bake at 325° for 25 minutes or until crust is brown.
Mix all ingredients and pour into a casserole dish with a very tight lid. Bake in a 300° oven for 3 hours. Do not open lid during baking. Serve over cooked noodles.
Combine oatmeal, dry milk, cinnamon and salt in large cake pan. In saucepan, mix brown sugar, applesauce and honey. Heat until sugar is dissolved. Pour this over dry ingredients in cake pan. Bake at 375° for 10 minutes. Let cool; add raisins and store in airtight container.
Put 1 cup of rice in a 9 x 13-inch pan. Lay cut-up fryer on top of rice. Mix together and spoon on top: cream of mushroom soup, cream of celery soup, Lipton onion soup mix, water and chopped pepper, if desired. Bake, uncovered, for 2 hours at 350°.
Drain pineapple, reserving juice. Combine pineapple juice, eggs, sugar, lemon juice and salt; cook over low heat until slightly thickened, stirring constantly. Cool. Fold remaining ingredients into cooked mixture. Spoon into an 8-inch pan. Freeze. Cut into squares to serve. Yields 8 to 9 servings.
In a shallow dish, beat the eggs slightly and add the salt, sugar and milk. Dip the bread slices in the mixture, turning to moisten both sides. Butter as needed to keep the slices from sticking. Serve hot. This is very good with bacon or ham and preserves. Serves 3 to 4.
Chop Crisco into flour. Same with butter if not using buttermilk. Pour in milk a little at a time. Mix until it forms into a dough ball (not stiff). Pat out into flour. Cut out biscuits. Bake at 425° until golden brown, about 22 to 25 minutes, on a buttered cookie sheet.
Wash and grind berries or crush completely one layer at a time, so that each berry is reduced to pulp. Pour sugar into dry dish. Measure 6 cups berries into a large kettle. Add pectin. Stir well and bring to a boil. Add sugar. Mix well. Continue stirring and bring to a full rolling boil. Boil for 4 minutes. Pour into prepared jars and seal.
Combine sugar, vinegar and salt. Place spices in a cheesecloth bag. Heat mixture to make a syrup. Soak cucumbers in syrup overnight.
Cook fettuccini according to package directions. Drain well and place on a warm serving dish large enough for tossing. Add butter, whipping cream, cheese and parsley; toss until fettuccini is well coated.
Spread cream cheese across the bottom of baking pan. Pour the chili over cream cheese. Finally lay slices of cheese over top. Bake in oven at 350 until cheese has melted and chili is hot, approximately 20-30 minutes.
Mix first 8 ingredients well. Put in casserole and add topping mixture. Bake 20 to 30 minutes at 350°.
Dissolve the sugar in vinegar in a saucepan and add the cherries and dill pickles. Cook for 1 or 2 minutes, then pack in sterilized jars. Seal the jars, process for 5 minutes.
Combine cream cheese, mustard, onion, Worcestershire sauce, mayonnaise, parsley flakes, salt and pepper in a 1-quart saucepan. Heat over low heat, stirring occasionally, until cheese is melted and mixture is smooth. Stir in crab meat and sherry. Melt Cheddar cheese (2 to 3 ounces) on top. Serve while warm with crackers.
Brown beef or turkey in skillet along with onions, until meat is no longer pink. Drain. Make macaroni and cheese as directed on package. In a 2-quart casserole dish layer the macaroni and cheese, meat and green beans twice, topping with a layer of macaroni and cheese. Mix the can of cream of mushroom soup with a soup can of milk (you can use nonfat if you choose) and pour over casserole. You might want to spray the casserole with Pam before starting. Bake, uncovered, in a 350° oven for 30 minutes. Quick and delicious.
Mix together with fat-free Ranch dressing. Add grapes and diced cooked chicken for a main dish meal.
Spread flour over the round steak and pound it into the meat. Turn steak over and flour and pound. Cut steak in serving size pieces. Brown in a large skillet (electric frying pan works fine).
Seed and finely chop peppers; combine with celery. Cover with water and boil. Remove from heat and let stand 10 minutes; drain thoroughly. Add remaining ingredients and bring to boil. Reduce heat and simmer 5 to 7 minutes or until celery is tender. Pack immediately into sterilized jars and seal.
Brown meat, garlic and onion; drain off fat. Add tomatoes, tomato paste, sauce and seasonings. Add water to desired consistency (sauce thickens as it cooks). Cook slowly for 45 to 50 minutes.
Drain peaches, save juice. Arrange peaches in oiled 9 x 9-inch or a 7 x 11-inch baking dish. Peaches may be sliced thinner, if you desire. Spread pudding over peaches. Prepare cake mix according to directions. Add mayonnaise and substitute peach juice for water. Spread batter over the pudding and peaches. Bake at 350° (325° if using glass pan) for 45 to 55 minutes or until done. Serve warm. Makes 7 to 8 servings.
Chop up an onion in small pieces. Saute in butter. Add the rest of the ingredients except for cheese and taco shells. Stir well. Butter a casserole dish. Pour 1/2 of mixture into dish. Crush up 6 taco shells and sprinkle over mixture. Top with 1/2 of cheese. Repeat procedure again: mixture, shells and cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump in pie filling; spread evenly. Dump dry cake mix onto fruit; spread evenly. Sprinkle with nuts. Dot with butter. Bake 48 to 53 minutes. Serve warm or cool. Makes 12 to 16 servings.
Combine all ingredients but bread crumbs. Grease baking dish with margarine. Sprinkle some bread crumbs in bottom of casserole. Add the combined mixture. Top with margarine. Bake at 325° for 35 to 45 minutes. Serves 6.
Cream oleo and sugar. Add eggs and sour cream. Sift flour, baking powder, baking soda and salt; add to first mixture. Add vanilla. Place 1/2 of dough in bottom of greased 9 x 13-inch pan or 2 (8-inch) pans. (Barely cover bottom.) Spread 1 can of pie filling over the dough. Spread other half of batter over filling. Sprinkle topping over top. Bake at 350° for 45 to 50 minutes (325° for glass dish).
Put layer of potatoes, onion and cheese and cover with white sauce until baking bowl is full.
Mix all ingredients together. Add broth until mixture is slightly thinned. Put in a buttered baking dish. Bake at 350° until golden brown.
Combine all ingredients in casserole dish and cover with lid or foil. Bake at 350° for one hour. Take off lid or foil and bake, uncovered, for 15 minutes. Serve hot!
In a large casserole, cook beef in olive oil until browned. Add onion, green pepper and garlic. Cook until tender. Add the remaining ingredients, except wine and cook over low heat for 1 hour. Add wine and serve over yellow rice. Flavor improves if stored in the refrigerator overnight. Add a small amount of water to thin out slightly, if necessary. Serves 8.
Tear dried beef into medium size pieces. Melt margarine in skillet. Add beef; cook until edges curl. Stir in flour. Add milk slowly, stirring until smooth and thickened. Serve over toast or biscuits.
Mix together sour cream, soup, cheese and mustard. In a greased 13 x 9-inch baking dish, layer spinach, shrimp and sauce. Top with buttered cracker crumbs. Bake at 350° for 30 minutes. Serves 6.
Brown hamburger; drain. Add taco seasoning, then all the other ingredients. Do not drain the liquid. I even add 1 can of water. Heat thoroughly. Serve with cornbread, crackers or French bread.
Parboil squash; drain. Saute onion in half of the butter until golden. Pour into squash all ingredients except eggs (when cool). Grease casserole. Saute bread crumbs in butter and put on top. Bake at 350° for 45 minutes.
Toast walnuts in saucepan over medium heat, shaking pan frequently; chop. Blend sugar and margarine; add all other ingredients, stirring until all ingredients are well blended. Bake in a greased tube pan 45 to 50 minutes at 350°.
Cook noodles. Brown meat in skillet, drain. Add tomato sauce, sugar, salt, garlic salt, pepper and noodles. Set aside. Stir together cream cheese, sour cream, milk and onion. In 2-quart casserole, layer ground beef-noodle mixture and half of the cream cheese mixture. Add spinach and remaining ground beef-noodle mixture. Cover and bake at 350° for 40 minutes. Uncover and add remaining cream cheese mixture on top. Sprinkle with Cheddar cheese and melt.
Mix sugar, oil, eggs and pumpkin in a bowl. Add rest of ingredients. Grease 2 loaf pans and flour. Bake at 300° for 1 hour and 15 minutes.
Cook the potatoes, then grate or slice the potatoes. Add all ingredients except paprika. Sprinkle with paprika. Bake for 20 to 30 minutes at 350°. Can be prepared and refrigerated overnight.
Mix together ingredients. Chill dough. Drop teaspoonful amounts on cookie sheet. Bake at 350° for 10 to 12 minutes.
Separate rolls into 8 triangles; spread each with a piece of cooked chicken. Place sliced mushrooms on each piece, smidgen of chives and pinch of lemon pepper. Roll up and seal pastry. Dip in melted butter (roll in bread crumbs, optional). Bake at 375° until golden brown. Place rest of chicken, chives, mushrooms and lemon pepper in broth and heat. Serve sauce over crispy baked chicken crescents. Serves 4.
Place drained onions back into the jar. Combine all other ingredients together in a saucepan. Bring to a boil over medium heat. Pour over onions. Cap the jar tightly and allow to cool. Refrigerate for 2 weeks before serving.
Melt butter and add sugar. Mix and add cherries, cut up and chopped nuts. Add just a little cherry juice just for color. Roll into balls and set aside in refrigerator to chill while melting chocolate. Add paraffin and chocolate chips in double boiler. Dip balls and put on wax paper to cool.
Preheat oven to 375°. Combine zucchini, rice, wheat germ, 1 cup cheese, walnuts, mushrooms, green onions, eggs, oregano, garlic, thyme, sage, salt and pepper in a large bowl until well blended. Pour in a 9 x 5-inch loaf pan. Sprinkle top with remaining cheese. Bake for 50 minutes until golden brown. Serves 6.
Fry hamburger and onions. Add 1/2 cup water to keep from burning. Add tomato soup, catsup and chili powder. (This sauce also makes good spaghetti sauce.)
In large saucepan, bring chicken broth to boil; stir in rice, return to boil. Cover and reduce heat; simmer 15 to 20 minutes until liquid is absorbed. Meanwhile, cook mushrooms and onion in butter until tender, about 2 minutes. Stir in nuts and cool 1 minute more. Add mushroom mixture to cooked rice and mix well. Serves 8.
Mix all the ingredients together and form into balls. In 9 x 13-inch pan, put balls. Mix 1 cup hot water with 1 beef bouillon cube dissolved in it. Pour over meat. Bake 1 hour at 350°. Turn meatballs over after 1/2 hour. Serve with rice, noodles or mashed potatoes. Serves 3 to 4. Can freeze. Can do ahead.
Sift flour, baking powder and salt together in mixing bowl. Combine egg, milk, corn and butter; stir into flour mixture. Drop batter by spoonfuls into 1-inch hot shortening in skillet. Fry for 4 to 5 minutes or until golden brown, turning once. Makes 8 fritters.
Heat butter and oil. Add carrots and brown sugar. Stir as if frying potatoes. Takes about 5 to 10 minutes. Cook to your taste, crunchy or soft, and lightly browned on edges. Serves 2. This is as good as candied yams or sweet potatoes.
Heat oven to 350°. Beat eggs, milk, flour, granulated sugar and vanilla with hand beater. Beat until smooth; spread cherries in greased oblong baking dish, 10 x 6 x 1 1/2-inch or square baking dish, 8 x 8 x 2-inch. Pour batter over cherries; bake, uncovered, until puffed and golden brown, 45 to 60 minutes. Sprinkle with powdered sugar. Serve warm.
Mix all ingredients together. Chill and serve with cauliflower, carrot sticks, bell pepper, celery, radishes and chips.
Pound chicken until thin. Salt and pepper one side. Mix together margarine, parsley and a short squirt of lemon juice. Place 1/4 of mixture on each breast. Roll like a cabbage roll. Roll chicken roll in flour. (You can do this the night before.) Dip chicken in beaten egg and roll in bread crumbs. Fry until brown, just about 5 minutes. Serve with rice.
Over a big bowl, cut kernels off ears of the corn, then gently scrape the back of a knife against cobs to extract milky liquid. Melt butter and bacon grease over medium heat in a large cast-iron skillet. Stir in corn, stirring frequently. Simmer until tender (8 to 10 minutes). If corn seems to be drying out, add a bit of hot water to keep it moist. Taste and season with sugar, salt and pepper to suit. Makes 4 servings.
Lay potato chips in a single layer on a cookie sheet and sprinkle with cheese. Bake in a 350° preheated oven until cheese is melted.
Dice onions and garlic. Saute until lightly browned. Sear brisket on both sides. Combine all ingredients, except brisket, in a large casserole, mixing well. Add brisket. Cook, covered, 2 to 3 hours in a 350° oven. Baste occasionally.
Make a paste of the bread, milk and butter. Cook for 5 minutes. Add salmon, egg yolks and salt. Mix well, then fold in stiffly beaten whites. Bake in a greased pan for 30 to 35 minutes at 375°.