HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Place sliced apples on the bottom of an 8 1/2 x 8 1/2-inch baking dish. Mix remaining ingredients and crumble over top of the apples. Bake for 30 to 45 minutes (when apples are done). Tastes great with ice cream or milk.
Pound chicken until it is nice and flat. Cut chicken into strips. Cover bottom of inside frying pan with 1/4 inch cooking oil. Cut lemons into fourths. Cut onions into fine strips. Saute lemons and onion over medium heat. When light brown in color, add chicken. Cook over medium to low heat until chicken starts to brown. Salt and pepper to taste. Serve over rice with a slice of lemon as garnish.
In saucepan, bring syrup and sugar to a boil. Remove from heat. Stir in peanut butter. Pour over cereal and mix until coated. Put in buttered 9 x 13-inch pan. Do not press down. Melt chocolate (double boiler or microwave) and frost. Cut into bars. Yield: 3 dozen cookies.
Sift flour, sugar, salt and baking powder together. Mix eggs and milk together. Mix both mixtures together and cook in hot oil. For one, use about 1/2 cup of batter. Pour in a thin stream into hot oil. Dust with powdered sugar.
Brown meat with medium onion; drain excess grease. Add all ingredients, except chips. Simmer about 25 minutes. Serve with taco chips or corn bread. Real good with jalapeno corn bread.
Cook broccoli in boiling water for about 3 minutes, then plunge into cold water. Mix mayonnaise with lemon juice and anchovy paste. Mix drained broccoli flowerets, sliced onions (separated into rings) and mushrooms. Toss with mayonnaise mixture. Add pepper to taste.
Heat oven to 325°. Finely grate about 1/2 grapefruit peel; reserve. Peel and cut grapefruit into 6 cartwheels and drain well.
Fry bacon until crisp. Remove from pan. Add onion; cook until transparent. Cool. Add eggs, one at a time, beating well after each addition. Add salt; stir in cream. Pour into pastry shell. Sprinkle with grated cheese; dot with butter. Bake in moderate oven (350°) for 30 minutes, or until firm (test with knife as you would for baked custard). Crumble bacon over baked pie.
Dissolve yeast. Add milk, sugar, salt, shortening and half the flour. Mix until smooth. Mix in rest of the flour until dough is easy to handle. Knead on floured surface until smooth, 10 minutes should do it. Put in a greased bowl. Cover with dish towel and let it rise about 1 hour, until double.
Slice bananas and dip in lemon juice. Combine all ingredients and chill several hours before serving. Salad is better if made the day before serving.
In a heavy saucepan, combine sugar, soda, buttermilk, salt and butter. Cook over high heat for 5 minutes. Stir constantly until candy reaches soft ball stage, about 5 minutes. Remove from heat and let cool. Add pecans. Beat until light and creamy. Drop by tablespoon onto waxed paper and cool.
Brown and drain the hamburger and mix with the Ragu. Put half in a 13 x 9-inch pan. Spread lasagna noodles to cover without overlapping. Spread cottage cheese, 1 1/2 cups of Mozzarella cheese and as much Parmesan cheese as you want. Do another layer of noodles the same. Finish with rest of meat sauce, Mozzarella cheese and at least 1 cup Parmesan. Bake 45 minutes at 350° and let stand 15 minutes after baking.
Mix well. Pour ingredients into spring-form pan (the crust is as yet unbaked) and bake in preheated oven at 350° for approximately 50 minutes. Do not turn off oven. Remove cheesecake and top with 1 pint commercial sour cream and return to oven for another 5 minutes. Let cake cool. Top with 1 can (21 ounces) prepared pie filling or topping. (Take your choice of blueberries, cherry or strawberry.) Chill overnight.
Combine vegetables, soup, 1/2 of shredded cheese, sour cream, pepper, pimentos and 1/2 of French fried onions. Pour into a 1 quart casserole dish. Bake covered 30 minutes at 350°. Top with remaining cheese and fried onions. Put back in oven until cheese melts.
Mix cocoa and sugar. Stir in milk and butter. Bring to a boil. Continue boiling until soft ball (236° on a candy thermometer) is formed when small amount is dropped from spoon into cold water. Remove from heat. Add vanilla. Allow to stand until fairly cool, then beat until creamy. Pour into buttered pan.
Start about 4 p.m. Makes 75 to 90 hamburger buns.
Microwave chocolate and butter until melted (2 minutes). Stir. Add sugar; mix in eggs and vanilla, then add flour and nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for approximately 30 minutes. Let cool.
Soften cream cheese. Mix with dried beef. Add olive juice to ease mixing. Dice olives and mix in. Garnish with olives after cheese spread is shaped into ball.
Combine sugar, corn syrup and water in saucepan. Stir over low heat until dissolved; bring to boiling, stirring often. Cook without stirring to 248° or until a little dropped in a cup of cold water forms a firm ball. While candy is cooking, beat egg white and cream of tartar stiff but not dry. Use a large mixer bowl. While beating constantly, pour syrup in a fine stream over beaten egg whites. Add vanilla and continue to beat until candy forms a peak and loses its gloss. Stir in chopped nuts by hand. Drop onto wax paper. Make the size you want. I use a heaping tablespoon. Push off spoon with spatula or knife. Use cherries for garnish.
Place fillets in greased 10 x 6 x 1 1/2-inch baking dish. Cook onion and garlic in butter until tender. Stir in seasonings; cook 1 minute. Spread over fish. Top with crumbs. Bake at 400° for 12 minutes or until fish flakes easily with fork. Makes 4 servings.
Cook the rotelle according to package, 8 to 10 minutes in boiling water. Dice the garlic cloves. Saute in the oil 5 to 8 minutes. Add to drained rotelle. Season with salt, pepper and grated cheese. Save some of the pasta water. If mixed pasta is dry after seasoning, add water, one tablespoon at a time.
Soften butter or margarine and blend in sugar. Add beaten eggs, vanilla and lemon juice. Mix well. Stir in coconut and pour into unbaked deep-dish pie shell. Bake at 350° for 45 to 60 minutes. Top will be light brown when done.
Dissolve jello in boiling water. Cool. Add remaining ingredients. Freeze overnight. When serving, fill each glass about 2/3 full with slush and add 7-Up.
Mix pudding and milk with a mixer until thickened. Fold in sour cream and Cool Whip. Layer vanilla wafers, bananas and pudding mix. Repeat layers. Use a 9-inch square pan or a little larger. You may add 1/8 teaspoon almond extract or 1/8 teaspoon banana extract.
Layer wafers and sliced bananas in bottom of a large bowl. Mix pudding and milk well. Add Cool Whip and blend together. Pour over bananas. Let chill. Store in refrigerator.
Cut veal or chicken into serving size pieces. Coat each piece with flour. Heat butter in a skillet. Add meat and cook over fairly high heat until lightly brown on both sides. If not enough room in skillet for all the meat, saute and remove until all meat is cooked. Return all to pan. Squeeze half of the lemon over meat. Add the wine and stir gently. Cook about 1 minute. Remove to warm platter and garnish with lemon slices and parsley.
Cream sugar, butter and eggs. Stir in bananas and lemon juice. Mix flour, baking powder and salt. Stir in nuts and cherries. Pour in greased 9 x 5 x 3-inch loaf pan. Bake for 1 hour at 375°.
Cook ground chuck, bacon, and chopped onions until done. Add soup, sugar and beans and pour into a 9x13 pan. Cook for 1 1/2 hours at 325°. Serves 8-12.
Place roast on a large piece of heavy aluminum foil. Sprinkle soup over roast. Bring edges of foil together so that it is sealed tightly. Place in shallow baking dish and bake 2 to 2 1/2 hours. Thicken juice for gravy, if desired.
Heat oven to 425°. Saute onions in butter. Blend in flour, garlic salt and pepper. Stir in milk, broth and water. Cook and stir over medium heat until sauce is thick. Fold in chicken and Veg-All. Pour in lightly greased 1 1/2-quart casserole. Top with canned biscuits. Bake 20 to 30 minutes.
Make the day before or very early on the day of serving. Serve with raw carrots, celery, radishes, cauliflower, zucchini, cucumbers, etc. A favorite always.
Mix bread crumbs and soup mix. Dip chops in egg. Cover chops with mixture. Dab butter on chops. Place on ungreased pan and bake for 1 hour and 15 minutes at 350°.
Mix all herbs together. Pound them in a mortar and pestle if you have one. Add 1/2 cup margarine and blend all together. Slice a loaf of French bread and spread herb mixture between slices. Wrap in foil and bake at 350° for 15 to 20 minutes until margarine has melted into the bread.
Mix all but last three ingredients 24 hours before serving. Chill. Just before serving, add remaining three ingredients. Serves 100.
Mix and press cookies and butter into pie pan. Chill for 1 hour in freezer. Pour ice cream into the shell and put into the freezer until it hardens. Add fudge and whipped toppings.
Partially steam cook broccoli spears. Beat egg whites; add mayonnaise and Parmesan cheese. Then whip to a stiff consistency.
Mix together the ground pork, fennel seed, cayenne, red pepper, sage, salt and pepper. Divide into 8 equal balls. Form a small patty in your hand with the first ball. Place a hard-boiled egg in the center of the patty and mold the patty to form a thin layer around the entire egg. Repeat for the remaining eggs. Chill for a minimum of 20 minutes. Put the 3 beaten eggs in a bowl and the breadcrumbs in a separate bowl. Dip each chilled, sausage-coated egg into the breadcrumbs; coat thoroughly. Next, dip it into the eggs, then back into the breadcrumbs again. Repeat for the remaining eggs. Chill for a minimum of 15 minutes.
Heat oven to 400°. Grease or line 12 muffin cups. Mix dry ingredients with a wooden spoon. Beat egg. Add milk and oil until well mixed. Pour milk mixture over flour mixture; stir until flour is wet. Batter should be lumpy. Spoon half batter into muffin pans until 1/3 full. Place a teaspoonful of jelly on the batter in each cup. Fill muffin cups with remaining batter. Bake 20 to 25 minutes. Cool 5 minutes.
Remove label and place unopened can in a pot of water deep enough to completely cover the can. Bring water to a boil; keep it at a slow boil for 4 hours. Additional water may be needed to keep the can totally covered with water. At the end of 4 hours, remove the can and cool, then open the can and enjoy a yummy caramel sauce dip.
For each pound of baked beans do the following: fry bacon crisp. Drain. Saute onion in grease until tender. Add bacon, brown sugar, Worcestershire sauce, mustard and ketchup. Bake at 325° about 1 hour.
Combine graham cracker crumbs and margarine. Press into 9 x 12-inch pan. Mix pudding and milk. Beat for 1 minute. Add vanilla ice cream. Pour into crust and refrigerate. Top with Cool Whip and serve.
Mix all ingredients well. Pour mixture into 2 well greased loaf pans. Bake at 375° until done.
Cook cauliflower in small amount of salted water until tender. Saute onions in margarine. Stir in flour. Cook 1 minute stirring constantly. Blend in milk, salt, pepper and cauliflower. Cook and stir until thickened. Garnish with paprika and chopped parsley. For satin-smooth soup, use blender. Makes 8 (3/4 cup) servings. Broccoli or asparagus may be substituted for cauliflower.
Put butter in heavy skillet and brown quail, (lightly flour quail). Remove quail to baking dish. Add flour to butter in skillet and stir well. Slowly add chicken broth and sherry. Blend well and pour over quail. Cover baking dish and bake at 350° until tender. Serve over rice.
Coat a 9-inch spring-form pan with cooking spray; set aside. Combine cheeses; beat at medium-high speed of an electric mixer until smooth. Add eggs, egg yolk and pesto sauce. Beat until well blended. Pour into prepared pan. Bake at 350° for 40 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack.
In a large skillet heat oil on high. Brown chops on both sides; set aside. Toss cabbage and brown sugar. Place in 11 x 7 x 2-inch baking dish. Top with potatoes and beans. Put chops on top. Sprinkle pepper on top. Pour apple juice over top. Cover and bake at 350° for 45 minutes. Combine crumbs and butter. Put on top. Bake another 15 minutes.
Separate skins from grapes. Cook pulp until seeds are loosened. Put through strainer. Combine skins, pulp, chopped oranges and raisins (put oranges and raisins through food chopper or food processor). Add sugar. Cook 1 hour or until thick. Add nuts. Put in sterile jars and seal with wax.
Fry bacon and set aside. Slice cabbage and add to bacon drippings. Add vinegar and Ro-tel tomatoes. Salt and pepper to taste. Cover and cook down. Sprinkle bacon on top.
Thaw spinach and squeeze all the water out. Dice chestnuts and onion; mix all ingredients together. Serve with crackers or French bread.
Cut steak into 1/8-inch diagonal pieces. Salt and pepper; brown in oil. Add onion, garlic, green pepper, celery and bouillon. Cover and cook for 10 minutes. Blend cornstarch, water and soy sauce; add to mixture. Cook until juice thickens. Serve with hot rice. Makes 4 servings.
Melt margarine. Add onion. Cook and stir. Peel and dice potatoes. Cook with onion 2 minutes. Add water and bring to boil. Cook 10 minutes. Remove half of potatoes and mash (blender). Add milk. Return to saucepan. Add carrots, zucchini and green pepper. Simmer. Stir in salt, pepper and parsley. Cook until all vegetables are tender.
Add avocado to cream cheese and blend until smooth. Add lemon juice, Worcestershire sauce, onion and chilies. Blend well. Serve with cut up veggies or chips.
Stir in browned ground beef in buttered skillet. Stir in tomato sauce; remove from heat. Boil noodles in salted water 10 minutes; drain. Combine cottage cheese, sour cream, onions and green pepper. Spread half the noodles in buttered 2 quart casserole.
Butter large sheet pan. Place pineapple on bottom of pan. Next, place blueberries. Sprinkle sugar on top of blueberries. Sprinkle dry cake mix on top of blueberries and sugar. Pour melted margarine on cake mix. Sprinkle coconut and nuts on top. Bake according to directions on cake mix box.
Mix the Cool Whip, powdered sugar, cream cheese and peanut butter all together. Put in graham cracker crust. Grate the Hershey bar and sprinkle on top.
Thaw frozen vegetables. Drain. Cut Provolone or Mozzarella cheese into 1/2-inch cubes. Drain olives.
Whip all ingredients in a blender or food processor. Keep refrigerated. Makes about 1 1/4 cups.
Preheat oven to 350°. Beat egg whites, sugar and salt until it holds peaks; then fold in vanilla, chocolate chips and pecans. Drop by teaspoonfuls onto ungreased cookie sheet. When you put cookies in oven, turn heat off. Forget until morning or at least 5 hours.
Saute onions and tomatoes together in oil, about 2 or 3 minutes. Add okra, stir well and cook on medium heat in a partially covered pot, about 45 minutes or until okra is no longer slimy. Season with salt and pepper. Makes 6 to 8 servings.
Mix all ingredients together and cook over medium-low heat for a few minutes. Cool or serve warm if desired.
Dissolve bouillon cubes in boiling water. Add next four ingredients and simmer covered 1/2 hour. Add remaining ingredients. Simmer 15 minutes. Skim off fat. Serves 8. Add any leftover vegetables.
Add cocoa, shortening and butter and melt over hot water. Combine sugar and syrup in saucepan. Bring to a quick boil for 2 minutes. Add cocoa mixture. Pour slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour into pie shell. Bake at 375° for 45 to 50 minutes. Cool. Top with whipped cream.
Mix butter and flour, add sour cream. Wrap dough in wax paper or Saran Wrap. Refrigerate at least 8 hours. Roll out 1/8-inch thick on floured board. Cut into squares. Place 1 tablespoon pie filling. Press edges together. Bake on greased cookie sheet at 350° until golden brown. Glaze with powdered sugar and water mixture.
Place nuts in candy paper. Cook milk and syrup over medium heat, stirring constantly, until it forms a medium ball. Spoon over nuts. Melt chocolate and spoon over caramel. Let set. Can be stored in refrigerator.
Brown hamburger. Add taco seasoning until blended. Mix in additional ingredients and moisten with Western dressing. Mix in taco chips just before serving.
Mix all the ingredients, then add 1/2 cup chopped pecans and 1/2 cup raisins. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes or until tester comes out clean.
In a 1-quart saucepan, sprinkle gelatin over 1/2 cup milk; let stand 1 minute. Cook over medium heat, stirring constantly, until tiny bubbles form around edge and gelatin completely dissolves. Pour hot mixture into blender. Add chocolate chips. Cover and blend until chocolate melts. Add egg, ice, sugar, almond extract, 1/2 cup whipping cream and remaining 3/4 cup milk. Blend until smooth. Pour into six 6 ounce parfait glasses. Chill in freezer 15 minutes. Whip remaining 1/2 cup whipping cream and spoon a dollop on each serving of mousse.
Brown pork chops in a large skillet over medium heat, about 3 minutes on each side.
Place chicken in baking dish. Add salt and pepper. Mix soup and water; pour over chicken. Bake at 350° until tender. Allow enough time before chicken is done to cook rice as package directs. Put rice on plate; spoon chicken and soup mixture over and serve.
Boil and debone chicken. Mix broth with dressing. Mix together the remaining ingredients except cheese. Layer in oblong pan in order: dressing, chicken, mixed ingredients. Top with grated cheese. Bake at 350° for 30 minutes.
Pour boiling water over cabbage and drain. Brown ground chuck with onion, salt and pepper (if desired). Mix together all ingredients. Bake, covered, at 350° for about 1 1/2 hours.
Brown beef. Stir in soups and garlic. Simmer 20 minutes. Serve over noodles. Serves 4 to 6.
Cook bacon, beef and onion until lightly brown. Drain if there is excessive grease. Stir in salt, ketchup, mustard and vinegar. Add sugar and beans; mix well. Pour into 3 quart casserole dish, cover and bake at 350° for 40 minutes.
Cream butter and peanut butter until well blended. Add both kinds of sugar. Beat eggs slightly and add to sugar and butter mixture. Sift dry ingredients together and add to creamy mixture. Add more flour if dough is not stiff enough. Add vanilla.
Combine sugar, water, salt and cornstarch. Cook, stirring, until thick and clear; remove from heat. Add strawberry gelatin, stirring until dissolved. Cool. Pour over sliced berries in pie shell. Refrigerate. Cover with whipped cream before serving.
Preheat oven to 400°. When hot, put 1 tablespoon of butter in iron skillet to melt. Swirl melted butter in skillet to coat. Add batter. Bake 20 minutes or until high and light brown. Garnish with powdered sugar or plain ole butter and syrup. Serve with fried apples and sausages. Serves 2 to 4.
In shallow dish, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat. In skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Serve over chicken with parslied rice. Garnish with cherry tomatoes if desired.
In medium bowl, stir together black and green olives, Parmesan cheese, butter, olive oil and garlic until well blended. Stir in Monterey Jack cheese and parsley.
Mix flour, brown sugar, wheat germ, soda, cinnamon and salt. Beat egg; stir in buttermilk, oil and vanilla. Stir mixture with vegetables, raisins and nuts into flour mixture just until flour is moistened. Spoon batter into muffin pan cups. Bake at 350° for 20 to 30 minutes until toothpick inserted in center comes out clean. Makes a little better than 2 dozen muffins.
Stir together all ingredients except nacho chips. Just before serving add nacho chips and toss again.
Mix first 4 ingredients together. Make into balls and brown. Mix remaining ingredients together. Pour over meat balls. Bake at 350° for about 20 minutes.
Beat the eggs; add all the other ingredients. Pour into a 9 x 13-inch pan. Bake at 375° for about 45 minutes.
Fix Jell-O according to package directions. While warm, dissolve cranberry sauce in it; chill. When partially set, fold in other ingredients. Great for holiday season.
Heat oil in large saucepan over medium-high heat. Add onion, celery, bell peppers and garlic; cook 2 to 3 minutes. Add tomatoes; cook 2 to 3 minutes, stirring occasionally. Add remaining ingredients except rice; cook 2 to 3 minutes or until shrimp turn pink. Serve over hot cooked rice or noodles.
Mix all ingredients; fill each shell with mixture and line up in 9 x 13-inch pan. Cover with Cheddar cheese and bake at 325° for 45 minutes. Muy Buno!!!
Blend butter and flour in double boiler. Add warm milk and 2 cups of the chicken stock. Stir until smooth. Add cream and cook 15 minutes. Add remaining 2 cups chicken stock. Just before serving, stir in chicken and seasonings. Add more seasoning, if desired. Serve hot with a sprinkle of chopped parsley.
Mix all together in large bowl. Put in baking dish and bake about 30 minutes at 325°.
Preheat oven to 400° and heat #6 iron skillet. After skillet is hot, put enough shortening in skillet (preferable bacon drippings) so when melted there will be excess in skillet. Put skillet back in oven. Let grease heat to sizzling stage. While skillet is heating, beat eggs until light; add buttermilk and beat well. Measure cornmeal, then add to egg mixture. Also, add remaining ingredients. Mix well. Pour batter into hot skillet and bake until golden brown and firm, about 30 minutes. Turn out of pan onto plate. Cut into wedges. Serve hot.
Combine sugar, flour, baking soda, salt and egg. Add melted stick of margarine. Mix well. Batter will be very thick. Add buttermilk and raisins; mix well. Batter is sticky and stiff. With hands, make 3 balls of batter and slice each ball in half, then slice half again to loosely form a triangle. Bake on lightly greased cookie sheet at 350° for about 23 to 30 minutes. Makes 1 dozen scones.
Melt over low heat. Add chow mein noodles and stir until well coated. Drop by teaspoons onto waxed paper lined on cookie sheet. Chill until set.
Slice potatoes and onions very thin. Boil for 5 minutes, add salt and pepper to taste. In 9 inch baking dish, buttered, place a layer of potatoes, a layer of onions, layer of salmon and catsup. Repeat this until all ingredients are used. bake a 350 degrees for 40 - 50 minutes.
In a large bowl, add drained green beans, mushroom soup, 1/2 cup milk, soy sauce, pepper and about 2/3 can onion rings. Bake at 350° for 25 minutes in 1 1/2-quart dish. Top with remaining onion rings and bake an additional 5 minutes.
Cook and drain macaroni. Cook onion and green pepper in oleo. Add flour and blend. Add milk and cook until thick, stirring constantly. Stir in chicken soup, then chicken. Bake at 350° for 30 minutes. Use greased casserole.
Mix all together; set in refrigerator for 30 minutes to rise. Roll out in little balls and flatten. Bake on low temperature until golden.
Mix all. Place in a casserole dish. Bake at 350° for 1 hour.
Brown ground beef with onion and spices. Pour Vernors and chili sauce over beef and simmer until Vernors is absorbed, usually about an hour.
Heat oven to 450°. Combine sweet potatoes and all ingredients. Pour into pie shell; bake for 10 minutes. Turn oven to 325° and bake for 40 minutes. Serve with whipped cream, if desired.
Arrange sausage in spoke fashion on a pie plate. Cover with paper towel and microwave on High for 3 minutes, rotating dish after 1 1/2 minutes. Drain on paper towels.
In large bowl, sift together flour, baking powder, baking soda and salt. Blend in melted margarine, brown sugar, egg and vanilla. Combine all ingredients together and stir well. Spoon into 9 x 9 x 2-inch greased pan. Sprinkle with 3/4 cup butterscotch bits. Bake at 350° for 20 to 25 minutes.
Cook together the hamburger meat and onion; drain once done. Mix the soups, enchilada sauce and taco sauce with hamburger and onion. In large casserole dish, alternate Doritos and sauce mixture. Top with shredded cheese. Bake at 350° until cheese is melted.