HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use enough cold water to cover everything by at least 2 inches. Don't peel anything. Wash vegetables and cut into big hunks. Stud unpeeled onion with cloves and dump everything into a large stockpot. Cover partially; turn the fire on low and forget it for 6 hours. When it's done, turn off the fire and let cool a bit. Line colander with cheesecloth; pour stock through cheesecloth into a big pot. Let cool to room temperature before you jar it up. Use gravy separator to defat stock. I freeze 2 ice cube trays with broth and store cubes in plastic bag for when I need small amounts of stock. I do not salt this. That way, I can adjust salt when cooking.
Cut up nuts and fruits. Sprinkle with flour to keep from sticking together. Mix cake mix, applesauce, eggs, salt and flavoring. Stir in fruit and nuts. Bake in 10-inch tube pan, greased and floured. Bake at 275° for 1 hour 45 minutes.
Boil first three ingredients together for five minutes. Make tea using 8 tea bags to six cups water. Add 1 1/2 cups sugar, 1 teaspoon cloves and 1 teaspoon cinnamon to tea and mix with the juices. Keep hot while serving.
Mix butter and cream cheese. Add egg yolk, sugar and milk. Beat well. Mix powder and flour. Add cream cheese mixture. Drop onto cookie sheet, one teaspoon at a time (1/2 to 3/4-inch circle). Press with thumb and fill with jelly. Bake at 400° for 10 minutes.
Preheat broiler or grill. In a small bowl, combine butter, chili powder and chives. Put a small amount of seasoned butter on the top side of each steak. Grill or broil for about 5 minutes, then turn steaks and put seasoned butter on other side (don't use all of butter). Grill or broil 5 minutes more, then use remaining butter on top of the grilled fish. Serve hot.
In a large bowl, mix all ingredients, except the pecans. Mix until smooth, then add pecans. Spoon mixture into cupcake holders. Sprinkle with the brown sugar. Bake at 350° for 12 to 15 minutes.
Place a layer of Waverly or Club crackers in the bottom of a 9 x 13-inch pan. Melt 1 cup margarine or butter in a saucepan. Add the brown sugar and white sugar. Mix. Add the milk and mix. Add the graham cracker crumbs gradually. Bring to a boil. Boil 5 minutes. Stir or it may burn. Spread half of that mixture on the layer of crackers. Lay on another layer of crackers using a different pattern (this will keep them from falling apart when cut). Spread the rest of the mixture on that layer. Lay on another layer of crackers, using original pattern. Melt the butterscotch chips and chocolate chips. Add the peanut butter. Melt together and mix well. Spread over top. Cool completely. (Perhaps refrigerate for 1 hour.) Cut and enjoy.
Beat egg whites until stiff; add sugar and all other ingredients slowly. Bake in a greased pie pan at 325° for 35 minutes. When cool, cover with Cool Whip.
Season chicken with salt and pepper. Brown in melted butter; remove from pan. Add onions and apples; saute until onions are tender. Sprinkle with curry powder and flour. Cook, stirring, for about 2 minutes. Stir in broth; bring to a boil. Add chicken; cover and cook over low heat for 40 minutes, or until tender. If sauce is too thick, add more broth. Makes 4 to 6 servings.
Soften cream cheese, mix in pineapple, pepper, 1/2 of the nuts, salt and onion. Chill overnight. Form into ball and roll in remaining nuts. Serve with crackers.
Place cooked macaroni in bottom of baking dish. Mix into this, the cubed sharp cheese. Slice onions and green peppers. Layer over macaroni. Place ground beef on top of onions and green peppers. Pour tomatoes and tomato juice over the meat. Bake at 350° for 3 hours; cover with foil.
Prepare cornbread mix as directed. Crumble. Put half in layer, half of chopped pepper, half chopped onion and half of bacon (crumbled). Put pickle juice in mayonnaise and blend. Put half on mixture, then repeat layers.
Place peaches in baking dish. Mix 5 tablespoons self-rising flour and 5 tablespoons sugar and sprinkle over peaches. Mix 1 cup self-rising flour, milk and margarine and spread over dry mixture and peaches. Combine 1 cup sugar and water and pour over mixture in baking dish. Bake at 350° for about 1 hour. Serves 6 to 8.
Beat egg whites until stiff. Gradually add sugar to egg whites, then vanilla, salt and baking powder. Fold in crackers and nuts. Pour into a buttered pie pan. Bake 30 minutes at 350°. Cool and top with whipped cream.
Mix sugar and cocoa. Add milk. Cook to soft ball stage. Add butter, vanilla and nuts. Beat until stiff. Pour into greased pan to cool. Cut in squares.
In small bowl, mix soy sauce, sherry, cornstarch, salt, red pepper and ginger. Heat oil in wok or high-sided frying pan. Briefly fry cashews; remove and add more oil if needed. Fry chicken and remove. Add remaining vegetables. Stir-fry 2 to 3 minutes. Add sauce and all previously fried ingredients. Stir and fry another 2 to 3 minutes. Serve with white or fried rice.
In a large bowl, combine the pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk, salad dressing mix and salt. Add to pasta mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon. Yield: 12 servings.
Mix first 5 ingredients until fluffy, then add rest of ingredients. Mix well and form into balls. Place on cookie sheet. Flatten with fork dipped in water. Bake in 325° oven for 12 to 15 minutes. Keep a day or 2 before using. Will freeze well.
Mix all ingredients. Sprinkle top with crushed crumbs (I use crackers). Bake at 350° for 30 to 35 minutes.
Break spaghetti into small pieces, cook and cool. Mix in chopped vegetables, dressing and salad supreme. Let marinate in refrigerator for 24 hours.
Combine chips and butter and press in bottom of greased 9-inch spring-form pan. Bake at 325° for 15 minutes. Cool on wire rack. Beat cream cheese until fluffy; add eggs, one at a time. Stir in shredded cheese, chilies and peppers. Pour in pan and bake at 325° for 30 minutes. Cool 10 minutes on rack. Spread with sour cream and chill. Arrange remaining ingredients on top and place on bed of fresh cilantro. Serve with tortilla chips.
Cook macaroni; put in a large bowl to cool. If a bigger batch is needed, double amounts of whatever. After cooled, add mayonnaise, cheese, crazy salt and whatever else you want to add. Mix well and cool. Decorate top with small amount of parsley. This goes well with any kind of meat.
Mix all ingredients together and put on open pie crust. Bake for 30 minutes.
Prepare mini meatballs. Mix remaining ingredients except spaghetti and zucchini in Dutch oven; break up tomatoes. Heat to boiling; stir in meatballs. Heat to boiling; stir in spaghetti and zucchini. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until spaghetti and zucchini are tender. Sprinkle each serving with grated Parmesan cheese if desired. Makes 12 servings.
Line 9 x 12-inch pan with foil. Heat oven to 350°. Cover bottom with single layer of crackers. Heat butter and sugar to boiling. Boil 5 minutes. Pour over crackers. Place in oven until crackers rise, about 2 minutes. Remove and top with chocolate chips. Spread after melting. Add nuts to top. Refrigerate at least 1 hour before serving.
Prepare brownies as directed. Sprinkle warm baked brownies with 1 tablespoon of the coffee liqueur. Cool in pan; cut into 1/2-inch squares. Pour half and half into large bowl. Add pudding mix and beat with a wire whisk until well blended, about 2 minutes. Let mixture stand 5 minutes. Gently stir in the remaining 1 tablespoon of coffee liqueur and 2 cups of the Cool Whip until well blended. Refrigerate 1 hour. Reserve a few raspberries and pecans for garnish. Layer 1/2 the brownies, remaining raspberries, 1/2 chopped Heath bars, pecans and 1/2 pudding mixture in a 2-quart glass bowl (or trifle bowl). Repeat layers. Garnish with remaining Cool Whip and raspberries. Refrigerate. Makes 16 servings.
Boil cauliflower until almost tender. Do not overcook. Drain about 10 minutes. Chop cauliflower, eggs, celery, onion and pepper. Mix all ingredients together; add Miracle Whip or mayonnaise. Chill.
Combine eggs, cottage cheese, ricotta cheese and Italian seasoning in a medium bowl. Set aside. In a large skillet, saute mushrooms, onion and garlic in hot butter until tender. Stir in flour and pepper; add milk all at once. Cook and stir until thickened and bubbly. Cook and stir one more minute. Remove from heat. Stir in spinach, carrot and 1/2 cup Parmesan cheese. Set aside.
Combine all and mix well. Makes 3 1/2 cups. Great for flank steak or shish-kabobs.
Butter 9 x 13-inch pan or spray sides and bottom; line with graham crackers (make them fit). Beat pudding with milk and add whipped topping. Pour 1/2 pudding over graham crackers, top with graham crackers, top with second 1/2 of pudding. Cover with another layer of crackers (this makes 3rd layer). Put frosting in micro for 30 seconds or until soft and spread on dessert. This must set in refrigerator for 10 hours.
Mix in saucepan the white sugar, oleo and milk. Boil for 1 minute. Remove from heat. Add vanilla, cocoa, peanut butter and Minute oats. Stir together. Drop by tablespoon on wax paper and cool.
Dissolve gelatin in hot water. Cool and add remaining ingredients. Place in refrigerator. Serve with mayonnaise on lettuce leaf. This salad is good with chicken or ham. The horseradish may be omitted, but it makes it good and different.!
Cream shortening and sugar. Add egg and applesauce. Sift dry ingredients together and add to mixture. Then add raisins and nuts. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Combine potatoes, one-half butter, onion, soup, sour cream and cheese and stir well. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with lemon twist and parsley if desired. Yields 10 to 12 servings.
Fry hamburg until the red is gone. Grease a 2-quart casserole. Season with salt and pepper. Repeat for 2nd layer. Bake in 300° oven until hot through (about 20 minutes). Garnish with a salad, dessert and drink. Serves 4.
Thaw dough and roll out to a 12 inch square. Cut into 9 (4-inch) squares. Cut cheese and meat into triangles. Layer meat, pickles and cheese on each square of dough. Fold and pinch edges making a turnover. Split top for steam. Bake on greased baking sheet in 375° oven for 35 minutes.
Microwave margarine 45 seconds on High. Add onion, garlic and parsley. Cover with plastic wrap and microwave 3 minutes on High. Add cheese cubes and microwave one minute on High, stirring once. Stir in Worcestershire, Tabasco and salt. Mix well. Fold in crabmeat. Microwave 2 to 3 minutes on High until thoroughly heated. Serve warm on toast points or with bland crackers.
Boil sugar, oleo and milk for 1 minute. Pour over the remaining ingredients. Mix well and drop by spoonful on waxed paper. Makes about 3 to 4 dozen.
Melt oleo in casserole or baking dish. Mix together corn, eggs, sour cream and corn muffin mix. Pour mixture in buttered dish. Bake at 350° for 30 to 35 minutes.
Slice the cantaloupe in half. Remove the seeds with a tablespoon. Fill the hollow of each melon half with ice cream. Garnish each serving with a cherry.
Slice squash. Chop onion and cook in water over medium heat until tender. Drain. Add salt, pepper, margarine, eggs and 1/2 of Town House crackers. Mix well and pour in baking dish. Top with remaining crackers, crumbled, and bake in microwave for 10 minutes.
Mix sugar and flour. Gradually add juice. Add to pineapple in 2-quart casserole. Put cheese on top, then add crushed crackers. Pour melted butter over all. Bake about 30 minutes at 350° until mixture bubbles.
Combine flour, brown sugar, margarine and nuts. Put in a pizza pan and bake at 300° until golden brown.
Brown meat; drain. Add onion and bell pepper. Cook until tender. Stir in corn, Cheez Whiz, barbecue sauce and chili powder. Simmer 20 minutes, stirring occasionally. Top with corn chips if desired. Makes 4 servings.
Dissolve yeast in water. Stir in buttermilk, soda, sugar, salt, shortening and half of flour. Add rest of flour. Mix with hands. Turn onto lightly floured board. Knead until smooth and elastic. Roll out flat and cut with biscuit cutter. Let rise until double, approximately 1 1/2 hours. Bake in 400° oven for 15 to 20 minutes. Can be made into cinnamon rolls. Makes 1 1/2 dozen rolls.
Cream the cream cheese and sugar together. Whip the Dream Whip and milk and mix all together. Top with pineapple and put in graham cracker crust. Chill overnight.
In saucepan, melt butter and chocolate. Add rest of ingredients. Spread in 9 x 13-inch greased and floured pan.
Beat oleo and sugars together until creamy. Add eggs and vanilla, beat well. Combine flour, baking soda, cinnamon and salt; add to oleo mixture, mixing well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in airtight container. Bake at 350°. Yields 4 dozen.
Combine all ingredients in a small nonstick saucepan. Stir over low heat until thickened. Serve over broccoli or asparagus. Yields 4 servings (2 tablespoons each). Has 25 calories, less than 1 g fat.
Prepare turkey for roasting. Butter cavity well. Sprinkle with salt. Stuff with 6 big cupfuls of unpopped popcorn. Sew up tight. Put in oven at 500°. Get out of kitchen and let her go. When the popping corn busts the stitches, then you'll know it's done. Remove from oven with broom and shovel. Use for turkey flavored popcorn snack or dispose of properly.
Marinate brisket in bottle of liquid smoke overnight. Cook next morning on lowest setting of oven for about 8 hours or until it pulls apart with a fork.
Boil chicken with bay leaf. Chop chicken into bite-size pieces; set aside. Reserve 1/4 cup broth; cook spaghetti in remaining broth and drain. Saute onion, celery, pepper and garlic in butter until tender. Add to spaghetti. Combine mushroom soup and 1/4 cup broth and stir into spaghetti mixture. Add tomatoes and chicken; mix well. Add seasonings and mix well. Spoon into lightly greased 13 x 9 x 2-inch dish. Top with cheese and bake at 350° for 15 to 20 minutes.
Bake 2 pie crusts and let cool. Cook first 3 ingredients until it thickens. Let cool slightly. Add coconut and nuts; mix well. Line bottom of crusts with sliced bananas. Put a layer of pineapple filling over bananas. Serve Cool Whip on top, if desired.
Brown hamburger and drain. Add to taco seasoning, salsa and refried beans. Put in a 13 x 9-inch pan. Top with sour cream and olives. Bake in a 350° oven for 20 minutes. Serve with chips. (Corn chips are good!)
Combine the first 4 ingredients and bring to boil. Pour into bowl containing the flour, sugar, egg, sour milk, soda, salt and vanilla; mix well and pour into large pan. The thinner it is the better the cake. Bake 15 to 20 minutes at 400°.
Mix pudding with pineapple and juice. Add cream cheese and Cool Whip. Spread onto angel food cake.
Cook, uncovered, first 4 ingredients in 4 quarts of water until done, but still firm. Bone chicken; save skin, bones and vegetables and reboil for additional stock if needed. Mix remaining ingredients well and add deboned chicken. Mixture will be a little on soupy side. Bake at 400° for 45 minutes or until brown on top. Will make 2 roasting pans filled. I make one and put remaining dressing in freezer bag for future use or it is good to share with family members.
First Layer: Crush graham crackers and mix with 1/4 cup sugar, chopped walnuts, butter and cinnamon. Press into pan and up the sides of the spring-form pan. Bake at 375° for 5 minutes.
Mix together first three ingredients. Crush crackers with melted margarine. Put over top of pineapple mixture. Bake at 350° for 20 to 25 minutes.
Cream eggs, margarine, oil, sugar, vanilla and buttermilk. Add all dry ingredients. Add zucchini last. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes. I added nuts and left out the cloves.
Stir and cook for 60 seconds or until dough balls up. Put on wax paper and cool, then make a ball.
Preheat oven to 350°. Sift flour, measure and sift with the spices and cocoa. Add nuts, raisins and jam. Cream shortening and sugar; add well beaten eggs. Add flour mixture alternately with the milk. Bake in a moderate 350° oven. Makes 3 layers. Frost with your favorite frosting.
Heat the olive oil in a large nonreactive skillet. Add the Prosciutto and garlic; cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
Mix mashed potatoes, egg and flour together until well mixed. Make sure the mixture is not syrupy. Deep fry on high until golden brown. Serve hot.
Combine sugar, vinegar, mayonnaise and salt. Pour over vegetables. Let stand in refrigerator overnight.
Mix dry ingredients together. Add shortening, milk and flavoring. Beat 2 minutes. Add egg. Beat 2 minutes. Pour over pineapple. Bake 40 to 50 minutes. Immediately turn out upside down on a plate. Serve warm.
Boil macaroni; brown the ground beef. Add all ingredients together in casserole dish. Cook in 350° oven for approximately 35 minutes or until well heated.
Mix egg whites until stiff. Set aside. Add egg yolks and butter together. Mix well. Add sugar and mix well. Gradually add flour alternately with milk. Beat about 4 or 5 minutes. Fold stiff egg whites into mixture. Put into greased angel food pan. Bake at 350° for 1 hour or until done. (Tube pan.)
Preheat oven to 400°. Grease an 11 x 16-inch pan. Sift sugar and flour together in large bowl; set aside. In saucepan, mix oleo, cocoa and water. Bring to a boil; pour over sugar-flour mixture. Add remaining ingredients; mix well and pour into pan. Bake for 20 minutes. Start icing 5 minutes before cake is done.
Combine oatmeal and boiling water and let set until rest of batter is mixed. Combine dry ingredients and sift together. Cream shortening and sugar together. Add eggs one at a time, stirring well after each addition. Add oatmeal and water mixture to the above ingredients. Mix well and bake in loaf pan in 350° oven for 25 minutes or until done.
Cook frozen veggies in 3 cup of water until tender. Keep all liquid. Saut onions and celery in butter. Add bouillon cubes; add flour to thicken. Combine all ingredients and simmer until ready to eat. Good next day also.
Boil chicken until done, debone and dice. Put in 9 x 13-inch baking dish. Add vegetables (do not drain) and soup. Mix and salt. Top with biscuits; brush with butter. Bake at 350° about 30 minutes (until brown).
In a large bowl, put pineapple, sour cream, dry pudding mix and sugar. Mix all together by hand; put into baked pastry shell or graham cracker pie shell. Refrigerate for at least 1 hour before serving. Can serve with whipped cream.
Preheat oven at 350°. With mixer on low, mix together cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into 15 x 10-inch pan. Beat cheese until fluffy. Gradually beat in milk and 2 eggs. Mix in remaining ingredients. Pour over crust and sprinkle with nuts. Bake 30 to 35 minutes. Cool, then chill for several hours. Keep refrigerated.
Mix sugar, Crisco and eggs, then dry ingredients, molasses and vanilla. This is a double recipe. Bake on ungreased cookie sheet. Make into a ball and mash down with a glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Preheat oven to 400°. Brown ground beef; drain. Add tomato soup, salt, pepper and brown sugar. Simmer; boil and drain noodles. Add chicken soup to noodles. Put noodles in a 9 x 13-inch pan. Top with ground beef mixture; sprinkle cheese over top. Bake for 30 minutes.
Grind or chop vegetables. Sprinkle with salt. Let stand overnight. Cover with foil.
In a small bowl, dissolve yeast in water. In large bowl, combine sugar, salt and butter; add scalded milk. Stir until butter melts. Cool to lukewarm. Add 1 1/2 cups flour. Blend by mixer for 2 minutes. Add egg and yeast mixture. Beat on medium speed for 1 1/2 minutes. With spoon, blend in remaining 2 cups flour; beat until smooth, about 2 minutes. Turn out on floured board and knead 5 to 10 minutes; cover. Let rise in warm place until double in size.
Combine butter, cocoa and Pepsi to boil. Pour over flour and beat well. Add buttermilk, eggs, soda, vanilla and marshmallows. Beat well.
Twenty minutes before roast is done, make a batter by beating all the ingredients together. Heat an empty square pan (8 x 8 x 2-inch) in the oven. Remove roast. Spoon off about 1/2 cup hot drippings. Increase oven temperature to 425° (hot). Return roast to oven. Place hot drippings in heated pan. Pour in batter. Bake 20 minutes. Remove roast and continue baking pudding another 15 to 20 minutes. Cut pudding in squares and serve immediately. Makes 6 to 9 Yorkshire puddings.
Cream sugar and butter together. Add remaining ingredients. Put into greased 9-inch square pan.
Cream margarine; add brown sugar, then white sugar. Cream well. Add eggs and vanilla and cream again. Add dry ingredients slowly, then chips, nuts and coconut. Dough will be stiff. We drop our cookies about the size of a walnut on a Pamed cookie sheet. Bake at 350° for 10 to 15 minutes. Share with friends.
Mix all ingredients, except almonds, crackers and bread. Spread mixture into a baking dish. Sprinkle almonds on top. Bake for 30 minutes at 350°. Serve warm with water crackers or rye bread.
In a saucepan bring water to a boil and add 1/4 teaspoon salt. Place cored, cleaned cabbage in water and cover, boiling gently until leaves are pliable, about 20 minutes. Drain cabbage. Refresh under cold water and set aside. In large bowl beat egg white with fork. Add ground turkey, cooked rice, onions, 1/2 cup tomato juice, salt and pepper and mix with wooden spoon. Preheat oven to 325°. Carefully peel off 12 to 16 large cabbage leaves. Pat dry and trim away any thick rib or tough ends. Place 3 tablespoons of meat filling in center of each leaf. Fold sides over the filling and roll to encase filling. Spread half the sauerkraut in a 3 to 4-quart roasting pan. Arrange stuffed cabbage leaves in a single layer on top. Top with remaining sauerkraut and sprinkle with brown sugar. Pour remaining tomato juice over the pan of rolls. Cover pan and transfer to oven and bake 1 1/2 hours or until cabbage is very tender.
Bake potatoes in preheated 375° oven for 1 hour. Let them cool, then slice lengthwise and take white out, but don't break potato skin. Put white of potato in bowl. Add ingredients; mix well. Fill the brown skin of potato with filling. Spread grated cheese over top or green onions for looks. Cook 1/2 hour at 350°.
Slightly fry tortilla in hot oil. Put in baking dish (oil baking dish). Add cheese, onions, green chiles and olives. Roll; continue until all tortillas are rolled. Then spread sour cream all over enchiladas. Bake at 250° for 30 minutes.
Melt butter in a 10-inch skillet; add onion, green pepper, garlic and pimientos. Cook until tender. Add salt, pepper and drained tomatoes and green chilies. Simmer 15 minutes. Run tap water on shrimp to dissolve ice crystals if using frozen shrimp. Then add drained shrimp to skillet mixture. Cover and simmer 5 minutes. Add reserved Ro-Tel juice if more liquid is needed. Either add rice and simmer 5 minutes or serve shrimp with platter of warm rice. Serves 4.
Remove skin and all visible fat from chicken and brown in non-stick pan. Sprinkle chili powder, oregano, salt and pepper on chicken as it browns. Pour off any excess fat. Add onion, olives and hot water, cover and simmer 45 minutes or until tender. Remove chicken to bowl and separate from bones. Prepare rice as directed on package (water, brown rice, salt and butter). Blend 1/4 cup cold water and flour until smooth. Add to broth in pan and cook until thickened, stirring constantly. Add walnuts to gravy along with chicken. Serve over rice. Yields 4 servings.
Have all ingredients ready to work with. Boil sugar, cocoa or brown sugar, Crisco and milk for 2 1/2 minutes. Stir constantly and remove from heat at once. Add remaining ingredients and mix all to cover oats evenly. Drop immediately by teaspoonfuls onto waxed paper.