HumbleIntelligence/food-ner-1-Million huggingface dataset:
Store a garlic clove in a small jar of oil and keep refrigerated. Pour this oil over lettuce, then add red wine vinegar and Parmesan cheese and toss. Add more or less according to taste. No more bottled dressings! Enjoy!
Combine rice, 2 cups water and salt. Bring to a boil. Simmer 40 minutes or until rice is tender. Add parsley and almonds; mix and set aside. Bring 1 cup water to boil. Add onion soup mix. Set aside. Cut deep pockets in chops; brown in hot oil. Cool. Stuff with rice mixture and place in a 2-quart casserole. Pour onion soup mixture over chops. Sprinkle with pepper. Cover and bake at 350° for 1 hour or until chops are tender. Yield: 2 servings.
Save tomato cans and fill with water. In a Dutch oven, place oil and heat. Put vegetables in and saute until clear. Add flour to pot and fry until brown. In a blender or food processor, put in tomato products. When blended, put in pot and cook for about 15 minutes. Put water from cans in pot, plus add about 1 cup more (until right consistency, not too thick or thin). Salt and pepper to taste. Let cook for 1 hour.
Heat oven to 350°. Thoroughly grease two 9 x 5 x 3-inch loaf pans. In a large bowl, beat shortening and sugar with an electric mixer on high until creamy. Add eggs, one at a time, beating well after each. Fold in applesauce and pumpkin. Mix flour, baking soda, salt, baking powder and spices. Stir into pumpkin mixture in thirds, alternating with apple juice. Divide batter evenly between the two pans. Bake about 1 hour, until tester inserted in the centers comes out clean.
Mix all ingredients. Roll out walnut sized meatballs (about 100). Bake on a cookie sheet for 25 minutes at 350°. Transfer to baking or serving dish and cover with sauce.
Heat oven to 400°. Combine dry ingredients, then add rest of mix. Beat just until well blended. Bake 20 to 25 minutes.
Cover chicken livers with milk. Soak 2 hours. Drain; discard milk. Saute onion in fat/butter. Mix flour and salt. Coat livers with seasoned flour. Add liver to onions. Stir-fry just to golden (about 5 minutes). Stir in broth and wine. Cover. Simmer 5 to 10 minutes or just until livers are tender.
Wash beans and cook slowly in water 2 1/2 to 3 hours. Cook onions, celery and pepper in margarine until tender. Add to beans with tomatoes and	other seasonings and simmer at least 30 minutes. Can be frozen. May use Ro-Tel tomatoes and green chilies.
Mix flour, sugars and butter in a bowl. Remove 1/2 cup of mixture and set aside. Add vanilla and milk. Stir in remaining ingredients. Mix well. Pour into 9 x 13-inch pan. Place butterscotch chips on top and sprinkle over cake the rest of butter mixture you set aside. Bake 40 minutes at 350°. Cool in pan.
In a medium saucepan, cook peas as package label directs, but only for 1 minute. Drain. In large glass salad bowl, layer lettuce, celery, green pepper and peas. Spread mayo evenly on top. Sprinkle on the cheese, then bacon. Cover and refrigerate for 24 hours. Do not toss at serving time. Makes 12 servings with 350 calories.
Remove stems from mushrooms. Brush mushroom cups with butter. Brush cookie sheet lightly with butter. Arrange mushrooms on cookie sheet. Chop stems. Brown bacon and drain on absorbent towels. Crumble bacon.
Mix all together; top with margarine and bake at 325° for 1 hour.
Bake brownies as directed on box. Cool. Top with Jell-O cheese cake. Cool in refrigerator. Top with cherry pie filling when ready.
Wash chicken pieces and pat dry. In large skillet, brown chicken in oil. Remove chicken. Pour off fat. Add onion and tomatoes; cook and stir 5 minutes or until onion is tender. Stir in rice, broth and next seasonings. Add chicken.
Combine first 12 ingredients in large mixing bowl; beat at low speed with an electric mixer until blended. Beat at high speed 3 minutes. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks.
Combine first 3 ingredients in a large bowl; make a well in the center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients. Place foil baking cup (remove paper liners) in muffin pans and coat with cooking spray. Spoon batter into cups, filling 2/3 full. Bake at 350° for 20 to 25 minutes. Remove from pans immediately and cool on wire rack.
Combine all ingredients, except green pepper and cheese in 10-inch skillet. Bring to boil, reduce heat. Cover and simmer 20 minutes. Stir in green pepper. Remove from heat. Let stand, covered, until all liquid is absorbed (5 minutes). Sprinkle with cheese. Makes 5 servings.
Blend hot water and Hi-Energy Vanilla Supplement. Add egg, cottage cheese and sweetener. Pour in bowl and sprinkle with cinnamon or nutmeg. Place in a large bowl of hot water and microwave for about 3 minutes.
Let cream cheese soften. Put into bowl. Chop beef and onion. Stir well. Add Ranch. Stir again. Chill for 1 1/2 hours. Serve with crackers and sliced cucumbers.
Cream sugar, butter and Crisco until fluffy; add eggs, one at a time. Beat well. Add sifted dry ingredients to creamed mixture; add milk last and mix well. Roll into 2 1/2-inch finger shape length. Roll in sesame seed and bake on lightly greased cookie sheet at 400° for 8 to 10 minutes.
Pour butter into large bowl; add peanut butter and confectioners sugar. Work by hand and form small balls. Set aside on wax paper.
Brown hamburger, onion and celery. Drain. Then add catsup, chili sauce, mustard, sugar, salt, pepper and water. Simmer about 10 minutes and serve on rolls.
Chop the broccoli, onion and tomato. Mix all ingredients together. Allow to chill 2 to 3 hours before serving.
Beat eggs with wire whip. Add all ingredients, except flour; blend slightly. Take wire whip and blend in flour. Cook in electric skillet at 260° to 300° until done, 35 to 40 minutes. Garnish with sliced tomatoes, avocado slices and a dollop of sour cream.
In a 1 1/2-quart mixing bowl, cream together pineapple, brown sugar and butter. Beat in egg and reserved syrup. Add flour, nuts, baking powder and salt, stirring only until dry ingredients are moistened. Turn batter into 8 (6 ounce) custard cups lined with cupcake papers. Arrange 4 custard cups on a round baking tray. Microwave, uncovered, on High for 2 1/2 to 4 minutes. Repeat procedure with remaining 4 custard cups. Let muffins stand 5 minutes before serving. Makes 8 muffins.
Grease pie pan. Mix Bisquick, pudding, margarine, egg, milk, vanilla and 2 teaspoons of sugar together. Pour into pie pan.
Boil water, raisins, cinnamon, nutmeg and oil 3 minutes. Set aside to cool. Mix warm water, soda, sweetener, salt and baking powder. Set aside. Beat 1 egg well. Add second mixture. Mix well. Add applesauce and first mixture; beat well. Blend in flour. If needed, use more applesauce to make batter. Add nuts. Bake at 350° about 30 minutes in a 10 x 15-inch pan. When cool, cut into bars.
In a skillet saute nuts in butter until golden. Remove from heat and stir in chocolate chips till melted. Serve warm over ice cream. As sauce cools it forms a hard shell. Store in refrigerator. Sauce can be reheated in the microwave. Yields 1 1/2 cups.
In a large mixing bowl, combine all ingredients and stir well. In a large, heavy skillet over medium heat, heat enough oil to cover bottom. Drop tuna mixture by tablespoons and flatten slightly. Fry 6 to 7 minutes on each side or until golden and firm. Leftovers make good sandwiches.
Slice apple into round pieces. Put cheese slice on top of the bagel half; put apple slice on top of that and sprinkle with cinnamon. Put in oven for 5 to 10 minutes at 350°. But watch to make sure you don't burn it. It's done when cheese starts to bubble.
Mix ingredients together; cook 1 1/2 hours over medium heat in a heavy saucepan or in the oven.
Combine dates, baking soda and boiling water, set aside. Sift flour, cocoa and salt together. Cream sugar and margarine until fluffy. Add eggs and vanilla and mix well. Add flour mixture and date mixture alternately to creamed ingredients. Blend well. Spread in greased and floured 9 x 12-inch pan. Sprinkle on top of batter the nuts and chocolate chips. Bake at 350° for 35 to 40 minutes. No frosting needed.
Pour boiling water over cabbage leaves, let stand for 5 minutes. Drain. Season meat. Add onion, rice and eggs. Roll a portion of filling into each leaf. Fasten ends with toothpicks. Place the cabbage rolls on rack. Pour tomato soup and water over cabbage roll. Cover and cook.
Brown ground beef and sausage; drain excess grease. Add Ro-Tel and chunks of Velveeta. Cook until cheese is melted. Serve over baked potatoes or as dip.
Mix flour, salt and pepper. Sprinkle one side of meat with 1/2 of flour and pound in. Turn meat and repeat with remaining flour. Cut meat into 6 pieces. Brown meat in Crisco in heavy skillet. Cover tightly and simmer about 1 hour. Add water, if needed. Mix remaining ingredients. Pour over meat. Cover and simmer about 30 minutes or until tender. Good over rice or potatoes.
Thaw bread approximately 5 to 6 hours. Grease loaves and baking sheet with shortening. Roll bread to rectangle approximately 8 x 12-inch. Brush with egg mixture. Cover with layer of pepperoni, then layer of cheese. Roll like jelly roll, brushing with egg after each roll. Pinch edges and seams closed. Brush with egg. Bake at 350° for approximately 45 minutes.
Separate crescent rolls. Press into ungreased 10-inch pie pan, over bottom and up sides. Spread crust with mustard.
Boil water with sugar, salt, cornstarch and cooking oil, stirring until the sauce is a little thick. Add oyster sauce. Blanch bok choy. When it turns green, drain and put on a platter. Pour the sauce over the bok choy.
Spread crescent roll dough on a cookie sheet, covering bottom and halfway up sides to form a rim. Bake 11 minutes at 375°. Put on shelf in middle of oven. Cool.
Mix Bisquick, salt, paprika and pepper in plastic bag and shake chicken pieces. Fry chicken in shortening until brown. Drain fat from pan. Stir soup and milk into pan and scrape up chicken bits. Return chicken to pan and bring to a simmer. Mix dumplings and drop by teaspoonful on top of chicken and soup mixture. Cover tightly and steam for 12 minutes.
Debone chicken and break into small pieces. Place chicken in bottom of 9 x 13-inch pan. Spread vegetables on top. Mix the soups together and spread over top. Pour broth over this. In a bowl, add self-rising flour, milk and melted margarine. Mix together until smooth. Pour over chicken mixture. Bake at 350° for 45 minutes.
In heated pan brown meat, pepper and onions. Drain excess oil. Add bay leaf and next 8 ingredients. Cover and reduce heat to low. Simmer mixture about one hour.
Grease and flour three 1 pound coffee cans. In a large bowl, beat eggs; add oil and water. Stir in sugar and pumpkin. Sift together flour, soda and seasonings and add to first mixture. Mix well. Add nuts and raisins. Pour into prepared coffee cans. Bake at 350° for 1 1/2 hours. Cool on rack at least 10 minutes before removing from cans.
Mix all ingredients together well. Form into patties. Bake in 350° oven for 30 to 40 minutes.
Tie spices in cheesecloth.* Combine sugar and vinegar in a large pot. Add spice bag. Bring to a boil. Add pumpkin cubes and cook until fork-tender. Remove spice bag and spoon into hot sterile jar. Cover with syrup. Seal at once.
Combine pumpkin, eggs, cinnamon, brown sugar and evaporated milk. Pour over cake mixture in pan. Mix sugar, dry cake mix and margarine until crumbly. Sprinkle over pumpkin mixture. Sprinkle on 1 cup chopped pecans. Bake at 350° for 1 hour.
Preheat oven to 325°. In a large bowl, beat eggs until frothy, foamy and thick. Beat in flour, sugar and brown sugar until blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour in pie shell and bake at 325° for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.
Saute the first 8 ingredients. Add the mushroom soup plus water plus the liquid from beans. Simmer. Add almonds and serve over rice. Top with dry Chinese noodles.
Place saltines in a pan side by side; melt margarine and brown sugar together. Pour over saltines and bake 12 minutes at 350°. When cool, melt almond bark and pour over saltines. Sprinkle crushed nuts over that. Cool, break apart and eat. They're great!
Sprinkle chicken lightly with salt and pepper. Heat olive oil in large skillet. Arrange chicken in pan, skin side down. Cook over medium-high heat for 10 minutes, turning after 5 minutes to brown chicken on both sides. Remove chicken with tongs and pour off all but 2 tablespoons of drippings. Add garlic and rosemary to pan, reduce heat to medium-low and cook, stirring for 1 minute. Pour in vinegar and cook, stirring with wooden spoon for 2 minutes. Add stewed tomatoes, breaking up with side of spoon if pieces are large. Place chicken in sauce, skin side up, and cook, partially covered, over low heat for 8 minutes. Uncover and simmer for 5 to 8 more minutes, until chicken tests done and sauce is slightly reduced and thickened. Spoon off any excess fat that has risen to surface. The chicken may be made ahead to this point. Bit by bit stir optional butter into sauce. Taste for seasonings, adding more salt and pepper, if needed, before serving. Yields 4 servings.
Cut ribs into serving	pieces. Cook ribs in oil until browned on both sides; sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place spareribs in baking pan. Combine remaining ingredients. Bring sauce to a boil; reduce heat and simmer for about 10 minutes. Pour over ribs. Cover and bake at 325° for about 2 hours or until well done. Uncover and bake at 350° for 15 minutes. Yields 4 to 6 servings.
Soak 1/2 pound small marshmallows and small can crushed pineapple with syrup together for one hour. Add regular 2 cups sliced drained peaches. Whip 1/2 pint whipping cream or you can use Cool Whip. Add this with 1/2 pint mayonnaise. Combine ingredients and freeze.
Mix together eggs, oil, sugar, lemon juice and vanilla. Sift flour, soda, cinnamon and salt. Add to first mixture. Add apples and nuts. Mix well. Bake in greased and floured pan (9 x 13-inch for 35 minutes or Bundt for 1 hour and 15 minutes) at 350°.
In saucepan, combine sugar, vinegar, mustard, onion, salt and 1/3 cup water. Bring mixture to boil, stirring until dissolved. Add drained beans. Simmer, uncovered, for 5 minutes. Allow to cool, cover and refrigerate several hours or overnight. May substitute 1 pound cooked fresh wax beans. Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix the first 4 ingredients like pie dough; take out 1 1/2 cups crumbs for later. In a large bowl, put the molasses and soda. Gradually add boiling water. Put into a long, non-greased 13 x 9-inch pan. Put the crumbs you saved on top. Bake at 350° for 50 minutes or until done.
In saucepan mix sugar and cold water in saucepan. Cook over boiling water in double boiler. In small bowl mix together cornstarch and 1/4 cup cold water; stir into hot mixture and cook until thick. Separate eggs; beat yolks slightly and stir into hot mixture. Cook on low heat, do not scorch. Cook about one minute. Add juice and rind of one lemon. Add 2 tablespoons butter or margarine. Cool. Pour in baked pie shell. Top with meringue (used from from whites of eggs separated). Meringue is beaten until stiff. Add a little sugar to taste and a teaspoon of vanilla. Bake at 350° for 12 minutes. Best ever!
Chop carrot, onion and potatoes and place in saucepan. Boil until tender. Add milk and butter; return to boil. Simmer for about 20 minutes. Salt and pepper to taste. Garnish with chopped parsley.
Combine last 4 ingredients. Heat to a boil. Add pickles and reheat to a boil. Bottle quickly and seal. Invert jar until cool.
Remove all fat and skin from meat. Cut in 1/2 x 2 inch strips. Sprinkle lightly with salt and pepper, let stand at room temperature for about 1 hour. Saute 2 tsp onion and mushrooms in 3 Tbsp butter until slightly browned. Sprinkle with flour and mix thoroughly. Add beef broth, mustard and sour cream; stir to blend. Bring to boil. Season sauce to taste with salt and pepper, simmer 10 minutes. Melt 3 Tbsp butter in skillet; quickly brown meat strips along with 1 tsp grated onion. Add meat to sauce. Cover, keep hot for 20 minutes to blend flavors. Do not boil or simmer. When ready to serve, heat quickly over direct heat. Serve over rice or noodles.
In an 8-quart pot, crush tomatoes by hand, removing bay leaf from can. Add tomato paste; bring to boil. Add oregano, parsley and wine. Boil until wine aroma is gone. Simmer 4 hours, covered, stirring every 15 minutes. While sauce is cooking, fry beef and pork over high heat, searing all sides. After meat is cooked, deglaze frying pan with red wine and balance of garlic. Add drippings from frying pan to sauce. Add beef and pork; continue to simmer for balance of 4 hours. Serve over pasta with grated Locatelli. Before serving, remove meat from sauce and serve separately. Serve with Brollio Chianti or Monticello Pinot Noir.
Scramble and brown hamburger; drain off excess fat. Combine hamburger and both soups; heat on medium heat until heated through. Serve with tortilla chips.
Melt oleo and cream cheese. Add Parmesan cheese and milk. Cook until all is blended. (May need extra milk to get desired consistency for sauce.)
Mix together the flour, margarine and pecans and pat into pan or dish. Bake for 10 or 15 minutes in a 350° oven. Cool and chill. Mix Dream Whip according to directions. Add cream cheese, sugar and vanilla; chill.
Brown turkey in large pot in 1 tablespoon oil along with onion and celery. Add all remaining ingredients and stir well. Simmer 20 to 30 minutes.
Melt butter in heavy 2-quart pan. Stir in sugar, syrup, vanilla and salt. Heat to boiling. Reduce heat; simmer 5 minutes, stirring	constantly. Gradually stir in cream; heat to boiling. Stir constantly. Remove from heat. Serve warm or cool. Makes 2 cups.
Mix peanut butter, oleo and 10x sugar first. Then add Rice Krispies. Shape in eggs and coat with chocolate. Makes 25 eggs.
Mix sugar, cornmeal and flour. Add eggs, one at a time. Beat well after adding each. Stir in butter, milk, lemon juice and rind. Mix well. Pour mixture into unbaked pastry shell. Bake at 350° for 45 minutes. Cool before cutting.
Simmer vegetables and seasonings 15-20 min. Until tender. Blend milk and flour. Mix in vegetables and simmer until thickened. Add cheese and stir until melted.
Layer the bottom of a square glass baking dish with the cream cheese. Spread the chili over the cream cheese; top with shredded Cheddar cheese. Microwave on High until cheese is melted.
Mix well. Serve with bananas, apples, pineapple, strawberries, grapes, kiwi, etc.
Lightly brown hamburger, mushrooms and onion all together. Add celery which has been cooked in 1 1/2 cups water for 10 minutes. Add this to hamburger and let simmer for 15 minutes. Stir now and then. May need little more water. Add the bean sprouts which have been drained.
Combine flour, soda and sugar. Cut in shortening. Add yeast and buttermilk. Mix with spoon or hands until dough is formed. May be made into biscuits immediately or kept in the refrigerator for as long as two weeks. Pinch off as needed and make into biscuits. Bake 15 minutes at 375°.
Beat the softened oleo, eggs and sour cream together. Mix the cans of corn and muffin mix together and then add to the first mixture. Pour into either a lightly greased 2-quart casserole dish or two 1-quart casserole dishes. Bake at 350° for 35 minutes.
Sift together dry ingredients. Combine in large bowl shortening, sugar, eggs and vanilla. Beat 1 1/2 minutes at medium speed, scraping bowl often. Add milk to sugar mixture. Add sifted dry ingredients to sugar mixture alternately with bananas at slow speed for 2 minutes. Pour batter into 2 greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes. Top with Banana Cream Frosting.
Cover dough and thaw overnight in refrigerator or for several hours at room temperature until soft enough to shape. On a floured surface, cut dough the long way into 8 strips. Cover and let rise 10 minutes. Roll each strip on a floured surface until 1/2 inch thick and 18 to 20 inches long. Cut each strip in half and twist into pretzel shape. Place on a nonstick sprayed baking sheet. Brush with lukewarm water. Sprinkle with poppy or sesame seed. Let rise, uncovered , for 15 to 20 minutes. Place a shallow pan of hot water on bottom shelf of preheated oven. Bake pretzels on middle shelf at 425° for 10 to 15 minutes.
Combine the first 3 ingredients and set aside. Cream the brown sugar, peanut butter and oleo or butter; add and beat until well blended. Add eggs and vanilla. Add flour mixture alternately with milk and sour cream, beginning and ending with flour mixture. Mix until smooth. Pour batter into greased and floured 9 x 13-inch pan. Sprinkle chocolate chips and nuts over batter. Bake at 350° for 40 to 60 minutes or until toothpick in center comes out clean. Cool completely.
Mix all ingredients together until blended. Using a 9 x 13-inch pan, line bottom of pan with 1 package of crescent rolls. Spread mixture on top of crescent rolls. Place other crescent roll package on top of mixture. Beat egg white (until frothy) and brush on top of crescent rolls. Bake at 350° for 25 to 30 minutes. Cool and top with icing.
Place spareribs in crock-pot. Add barbecue sauce and onion. Cook on high for 10 hours.
Mix together and pour into a greased oblong baking dish. Bake in 350° oven for 30 minutes or more (until done). Let stand a few minutes before cutting to serve.
Brown hamburger and sausage, drain well. Add peppers, onions and mushrooms and saute. Combine tomato sauce, stewed tomatoes, tomato puree and spices. Add to hamburger mixture and simmer several hours.
In skillet, melt butter. Add vegetables. Saute until tender. Stir in 1/4 teaspoon of salt, 1/4 teaspoon black pepper, thyme and parsley; set aside. Place each piece of chicken on individual pieces of foil. Sprinkle with salt and pepper. Place 2 to 3 tablespoons of vegetable mix on each piece of chicken. Fold chicken around mixture and secure with toothpick. Pour 1 tablespoon cooking wine over each chicken piece. Sprinkle with paprika. Wrap chicken securely with foil. Place on baking sheet. Bake at 350° for 40 to 45 minutes.
Brown ground beef with onions in skillet, stirring frequently. Add next 3 ingredients. Simmer until thickened slightly. Stir in 1/2 cup cheese. Put in serving bowl and top with 1/2 cup sour cream. Serve hot with tortilla chips, lettuce and tomatoes.
Season roast. Peel potatoes. Layer in bottom of casserole dish. Add carrots, onion, mushroom soup, sugar and salt and pepper to taste. Cook 5 to 6 hours at 200°.
Slice carrots; cook until tender. Let cool. Chop onion and pepper; mix with carrots.
*Sour milk with 4 teaspoons vinegar and let stand 5 minutes.
Mix ingredients together in the order they are listed. Bake for 1 hour at 325°. Makes 1 (2 pound) loaf. If making 1 pound loaves, bake for 50 minutes. Makes 3 (1 pound) loaves. The riper the bananas, the moister the bread.
In a bowl, combine tuna, mayonnaise, onion, relish, liquid smoke and lemon juice. Cover and refrigerate. In the morning, cut the crusts off the bread and flatten each slice with a rolling pin. Spread a thin layer of the tuna filling on the bread. Lay the bread slices on a slightly dampened cloth and roll up as you would a jelly roll. Seal each seam with a dab of butter. The result is a tuna roll that looks much like a jelly roll. Three will be plenty for most children under 13.
Combine corn syrup and sugar in sauce pan. Heat until almost a boil, stirring constantly. Remove from heat. Spoon in peanut butter. Stir until smooth and creamy. Measure corn flakes into a large bowl. Pour corn syrup-sugar mixture over corn flakes. Fold together until all corn flakes are covered well. Pour into dish or tupperware container, pressing lightly. Cut into squares.
Combine cider, cloves, cinnamon, nutmeg and sugar. Bring to a boil and cook 5 minutes. Strain. Serve hot. Will make 48 punch cup servings.