HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. Add taco seasoning, water and tomato sauce; simmer for 20 minutes. Add hamburger mixture with lettuce, tomatoes, Cheddar cheese and onion. Just before serving, add crushed taco chips. Serve with garlic bread.
Shake flour in large (14 x 20-inch) Reynolds oven cooking bag. For an 8 to 9-pound turkey, place bag in 13 x 9 x 2-inch microwave-safe baking dish. Place onion and celery in bag. Remove neck, giblets and excess fat from turkey. Rinse, drain and pat dry. Do not stuff and do not secure neck skin to back with skewer. Tie legs together with string. Combine vegetable oil and browning and seasoning sauce; brush desired amount over turkey for color. Sprinkle with salt, pepper and paprika. Place turkey in bag. Close bag with nylon tie; make 6 (1/2-inch) slits in top. Insert microwave-safe meat thermometer through slit in bag into center of thigh, next to body, but not touching bone or use a quick register meat thermometer at end of cooking time. Micro-cook on Medium (50%) power 7 to 9 minutes per pound, rotating dish every 15 minutes. Turkey is done when thermometer registers 180°. Let stand 15 minutes before serving. Makes 5 to 8 servings.
Add brown sugar to melted oleo and cool. Add all other ingredients and mix together. Spread in well-greased 8 x 8-inch pan. Bake at 350° for 25 minutes.
Bring broth with enough water to a boil and add egg noodles, onions, carrots and seasonings along with can of soup. Reduce heat and simmer until vegetables are done. You may use homemade noodles for better flavor.
Cook pasta using package directions; drain. Combine next 9 ingredients in bowl; mix well. Spoon into shells. Spread 1 cup Cheese Sauce in 9-inch baking dish. Arrange stuffed shells in prepared dish; top with remaining sauce. Bake at 350° for 20 to 25 minutes or until bubbly. May broil for 3 to 5 minutes until brown.
Mix sugar, Karo and water in saucepan. Bring to boil; cook until it comes to 325° (hard crack) on candy thermometer. Remove from heat; add coloring and flavoring. Mix well without scraping sides of pan. Pour onto a greased cookie sheet. Let harden enough to cut with scissors (approximately 3 minutes).
Cook carrots in salted boiling water until very tender; drain and mash. Add onion and butter. Separate eggs; beat yolks and add to the mixture. Mix thoroughly. Add crumbs and milk. Season to taste with salt and pepper. Fold in stiffly beaten egg whites and pour into a buttered baking dish. Bake in a moderate oven, 325° to 350°, for 45 to 60 minutes. This recipe serves 8.
Stir dry ingredients to blend. Add other ingredients, stir don't beat. Bake in floured greased tube pan at 350° for 45 minutes. Test with toothpick.
Mix all ingredients well and keep in an airtight container. When ready for a hot cup of chocolate, add 2 to 3 tablespoons to a cup of hot water.
Preheat oven to 425°. In large bowl, combine all ingredients except shell. Mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°. Bake 35 to 40 minutes longer. Cool. Makes 1 (9-inch) pie.
Boil water and sugar until sugar dissolves. Stir in cranberry, pineapple and orange juice. Chill. Add lemon-lime soda juice before serving.
Crumble bacon. Brush individual gratin dish or casserole dish with bacon grease or butter. Crack eggs into dish. Sprinkle with salt, pepper and chives. Sprinkle crumbled bacon over eggs and then sprinkle with bread crumbs. Pour milk over eggs. Bake at 350° for 13 to 15 minutes or until eggs are set.
Combine all of the ingredients. Refrigerate for at least 1 hour. Serve with fresh cut vegetables and/or crackers.
Melt chocolate with oleo; set aside. Beat eggs until frothy; add sugar and peppermint extract. Add chocolate and oleo mixture. Add flour and salt; mix well. Put in greased 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. When cool, spread with frosting.
Core out middle of apples. Slice butter and stuff 1 teaspoon in apple. Fill apples with red hot candy. Bake until apples are done. I usually set my oven to 300 degrees and bake my apples for 30 minutes.
Cream together flour, margarine and sugar; then add eggs and vanilla. Beat well. Add buttermilk and all but 1/2 cup coconut. Pour into an unbaked pie shell and sprinkle with remaining coconut. Bake in 325° oven for 1 hour. This should be a golden brown.
Melt peanut butter chips and 2 tablespoons margarine with 1 cup sweetened condensed milk. Remove from heat. Stir in peanuts. Spread in butter greased 8-inch square pan. In small pan, melt chocolate chips and remaining sweetened condensed milk. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours. Cut into squares. Makes 2 pounds.
Make a roux (brown flour in cooking oil). Saute onions. Add all ingredients except shrimp; bring to a boil. Reduce heat; simmer 1 hour. Add shrimp; simmer 1/2 hour. Serve over rice; top with file gumbo.
Brown meat with spices and vegetables. Add water, wine and soup; let cook for a while. Slowly add cooked rice and mix well.
Mix soup, sour cream and pimento together. Add chicken with soup mixture. Melt 1/2 stick butter and mix with Ritz crackers. Add to casserole and sprinkle with poppy seed. Bake at 350° for 30 to 45 minutes.
Combine breadcrumbs, 1/4 teaspoon basil, salt and pepper. Dip chicken pieces in egg. Dredge in breadcrumb mixture. Coat skillet with cooking spray; place over medium heat until hot. Cook chicken until light brown. Arrange chicken in a 12 x 8 x 2-inch baking dish. Combine tomato sauce, butter, Worcestershire sauce, oregano and garlic. Pour over chicken. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with Mozzarella cheese. Bake an additional 5 minutes.
Chop 2 packages of beef and onions; add to cream cheese with remaining ingredients. Blend well. Shape into ball and roll in remaining package of beef. Serve on crackers.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until well blended.
Soak beans overnight. Drain water. Add more for cooking. Slice sausage in large pieces and cook together with beans until tender. Cook rice and set aside. Serve sausage and beans on rice and garnish with pepper and sour cream.
Line cookie sheet with foil. Spread crackers over foil. Bring sugar and butter to a boil for 3 minutes. Pour over crackers. Bake 7 minutes at 400°. Cool 2 minutes and spread chocolate chips over.
Combine all ingredients in order given and mix well. Serve with lettuce or vegetable salad.
Grease cookie sheet and line with wax paper, grease the paper, too. Pour batter and sprinkle with powdered sugar. Bake at 375° for 15 minutes. Sprinkle powdered sugar on a tea towel and turn cake on towel when baked. Pull off waxed paper. Roll cake together with towel while hot. Cool for 1 1/2 to 2 hours, then unroll and spread with filling.
Marinate chicken breast halves in soy sauce and cornstarch for 30 minutes. Cook noodles in boiling water until tender but firm to bite. Drain well. (Tip: If not fried immediately, toss with 2 teaspoons sesame oil.) Coat pan with vegetable oil over high heat. Add vegetable oil; swirl to coat sides. Add garlic; stir until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes or until opaque. Add bell pepper and green onions and cook for 1 minute. Stir in soy sauce, wine, brown bean sauce, vinegar, sesame oil and noodles. Cook and gently toss until heated through. Serve hot.
Mix together. Store in airtight container. Use 1/2 heaping teaspoonful per cup. Add boiling water to each cup.
In bowl, mix thawed potatoes, onion and 1/2 of margarine. Add cheese, sour cream, milk and soup. Place in greased casserole dish. Add remaining butter to coat cornflakes. Put on top of potato mixture. Bake at 350° for 50 to 60 minutes.
Mix all ingredients except bread crumbs together. Pour into a 10 X 6 baking dish. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
Spread refried beans evenly over bottom of 2 quart, lightly greased shallow casserole dish. Cook ground beef; drain and stir in taco seasoning mix. Spread over beans. Spread the soup over the meat and sprinkle the cheese over top. Bake at 350 degrees for about 20 minutes. This can also be heated in a microwave at medium power just until cheese melts. Remove oven and garnish top with sour cream, olives and green onions. Stand the tortilla chips around the edge of the dish and serve.
Melt butter in skillet on top of stove. Add coconut; stir until toasted. Put in bottom of 9-inch pie plate, forming a crust.
Place warm water in bowl; add dry milk and mix well. Add vinegar a few drops at a time, while stirring milk mixture. Mix until smooth; set in fridge a few hours to thicken.
Mix Eagle Brand milk and lemon juice together until well blended. Add pecans, Cool Whip and strawberries; pour into shells. Cover and refrigerate overnight before serving.
Beat eggs until light and fluffy. Add all ingredients. Add nuts last. Raisins are optional. Bake at 325° for 1 hour in a 9-inch greased loaf pan.
Cut ham into bite size pieces and set aside. Cook noodles and set aside. Saute onions and bell peppers in margarine until brown. Add ham, milk and cream of chicken soup. Let mixture come to a boil. Pour mixture over cooked noodles.
Cream butter and sugars, add egg and vanilla and beat until fluffy. Mix flour with salt and soda. Stir into creamed mixture, blending well. Add remaining ingredients. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 375° oven 10 to 12 minutes or until golden. Remove at once from pan and cool on rack. Makes about 3 dozen.
Combine ingredients and heat until butter and sugar dissolve. Cool and pour over chicken wings (20 to 30). Marinate 2 hours, turning. Put in baking pan. Bake at 350° for 45 minutes. Turn them over halfway.
Defrost hash browns. Mix all ingredients together. Pour into buttered baking dish. Top with 2 cups crushed cornflakes mixed with 1/4 cup melted butter. Bake at 350° for 45 minutes. Can add canned chicken or ham cut in pieces.
Preheat oven to 350°. Beat eggs and mix in sugar, corn syrup, melted margarine and vanilla. Stir well, then mix in pecans and pour into deep dish pie shell. Bake for 45 minutes to 1 hour.
Fill coffee mugs one at a time with cider (one mug equals one serving). Add 1 cinnamon stick, three whole cloves and 1 teaspoon sugar for each mug of cider. Bring cider and spices to boil, then simmer. Serve hot.
Mix all ingredients. Pour into a casserole dish. Set in a pan of water. Cook at 350° for 1 hour.
Bring medium pot of water to boil. Add peaches and blanch 30 seconds; drain. Transfer to bowl and cover with cool water until cooled; drain. Peel peaches and slice. Place in medium bowl. Add all remaining ingredients and mix to blend. Makes 4 servings.
Cook rotini in boiling water until tender; drain and let stand to cool. Add the remainder of ingredients and mix with creamy Italian dressing. Cover and refrigerate for about 1 hour before serving.
Mix everything well, but cheese. Pour 1/2 into greased pan. Cover with shredded cheese. Pour remainder of batter over cheese. Bake at 350° for 45 minutes.
Sift together flour, baking soda and salt. Set aside. Combine butter, sugar, brown sugar, vanilla and water. Beat until creamy. Beat in eggs. Add flour mixture. Mix well. Stir in chips and nuts. Bake at 375° for 10 to 12 minutes.
Put veggies in food processor or blender and blend to desired chunkiness, not too fine. Add juice, Tabasco and vinegar and mix. (I just pour veggies into pitcher/container and add liquid.) Chill very well. Serves about 8.
On a large tray (or platter) spread refried beans, avocado mixed with sour cream, a layer of cheese, black olives, lettuce and tomato. Spread remainder of Cheddar cheese over top. Place nacho chips on all sides. Serves a large crowd, 10 to 20.
Cream the butter with sugar. Add beaten eggs. Sift together dry ingredients and add to creamed mixture. Add pineapple and adjust batter with more flour or juice until batter is firm but moist. Drop by teaspoon onto greased pan. Watch carefully; the bottoms burn easily. Bake at 375° for 10 to 12 minutes. Frost.
Beat egg whites until foamy (eggs should be at room temperature before beating). Gradually add sugar and continue beating until stiff. Add salt and vanilla; mix well. Add pecans and remaining ingredients. Preheat oven to 350°. Drop cookies by spoonful on ungreased foil-covered cookie sheet. Place cookies in oven and immediately turn oven off. Leave cookies in closed oven overnight. Yields 2 dozen cookies.
Mix together first 4 ingredients. Whisk together last 3 ingredients. Toss salad with dressing about one-half hour before serving. Refrigerate.
Combine the first 3 ingredients. Beat in dry ingredients. Fold in nuts and apples. Put in greased 9 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Prepare cake mix as directed on package, baking in greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool cake in pan for 15 minutes, then prick with fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add orange juice (or water); pour carefully over warm cake. Chill at least 2 hours. Garnish as desired. (Cool Whip for frosting is great!)
Take chicken off bones. Cut into bite size pieces. Mix with dressing or serve separate. Bake at 350° for 2 hours.
Take one egg roll wrap. Place hot or mild green chilies and cheese of choice into egg roll. Wrap mixture together and deep fat fry until golden brown. Make sure to lightly moisten egg roll wraps when folding.
In Dutch oven, brown meat in hot oil; add onions. Blend together tomato sauce, 1 cup water, brown sugar, vinegar, salt, dry mustard and Worcestershire sauce. Pour over meat. Cover and simmer 3 to 3 1/2 hours. Serve with noodles.
Sprinkle meat with flour and pound into meat. Cut meat into serving size pieces. Brown meat in shortening, approximately 15 minutes. Sprinkle onion soup mix over meat. Mix water and soup. Pour over meat. Cover tightly and simmer 1 1/2 to 2 hours or until tender. (Sometimes a little water must be added during cooking.)
Mix soap flakes and enough water to give the consistency of whipped cream. Beat with a rotary beater until creamy. Add food coloring for different colors.
Mix flour, sugar and yeast. Add beaten egg, water and oil. Mix until it looks like paste. Pour in muffin tins. Bake at 425° for 10 to 15 minutes or until golden brown. (Batter can be stored in refrigerator for up to 5 days.)
In a large kettle, saute celery and onion in margarine 5 minutes. Add bread cubes, salt, pepper and poultry seasoning. Toss lightly. Stir in chicken broth and chicken. Mix well. Turn into greased, shallow baking dish. Over medium heat, brown bread crumbs in 2 tablespoons margarine; sprinkle over chicken mixture. Bake at 350° for 20 to 25 minutes.
Preheat oven to 425°. Cream margarine and sugar until light and fluffy. Stir in eggs and add vanilla. Sift flour, salt and baking powder together. Stir into mixture. Mix thoroughly. Drop by teaspoons on greased baking sheet. Place 1/2 cherry on each button. Bake 8 to 10 minutes or until lightly brown. Makes about 3 dozen cookies.
Combine all ingredients in large baking dish (2 to 2 1/2-quart). Bake 6 to 7 hours or longer at 275°. Stir occasionally.
Rub rock salt and liquid smoke into pork surface. Wrap meat in ti leaves. Enclose in heavy aluminum foil. Bake, covered, at 375° about 4 hours or roast in crock-pot for 6 to 8 hours. Shred meat into bite size pieces and serve with roasting liquid. For a different flavor, substitute banana, taro or spinach leaves for ti leaves.
Bring 6 quarts water to boil. Add macaroni and cook 5 to 8 minutes or until tender. Drain with a fine sieve and set aside in large bowl. Drain juices from pineapple and oranges into the top of a double boiler pan so the "pudding" does not stick. Add the drained fruit to the macaroni. Add sugar, eggs and flour to the juices. Over medium heat, stirring constantly, cook until the ingredients become the consistency of pudding. Remove from heat and add the macaroni. Cover and place in refrigerator overnight. Before serving the next day, stir in the Cool Whip. Serves 15 to 20.
Combine shortening, salt and peanut butter, mixing well. Add sugars and cream. Add beaten eggs and milk. Mix flour with soda and add. Make ridges with a fork dipped in water. Bake at 325° in convection oven 12 minutes. Yield: 400 (2 1/2-inch) cookies. Use #40 scoop.
Mix together; pour into shell and bake for 40 to 45 minutes at 325°.
Sift all ingredients together and store in two 3 pound coffee cans. For each serving, fill a cup 1/3 to 1/2 full with mix and add boiling water. Stir and serve hot.
Shape each roll from package into a pencil-like rope 10 inches long. Brush with water; sprinkle with 1 tablespoon sesame seed. Place on greased baking sheet. Bake at 375° for 9 to 10 minutes. Makes 10 breadsticks.
Mix all ingredients and drop by teaspoon onto greased cookie sheet. Bake at 350° for about 12 minutes or spread in a 9 x 6-inch rectangular pan and bake 20 to 25 minutes for bar cookies.
Cream butter and sugar. Add rest of the ingredients and mix well. Use 1 teaspoon of dough rounded into a ball and flattened for each cookie. Place on ungreased baking sheet. Bake in a preheated 400° oven for 8 to 10 minutes or until very lightly brown. Cool. Put 2 cookies together with lemon filling and roll in confectioners sugar.
In a bowl, cream together sour cream, cream cheese and taco seasoning. Spread mixture onto serving plate. Pour salsa sauce over and spread evenly. Serve with tortilla chips.
Combine melted butter with pecan sandies and press into 9 x 13-inch baking dish. Bake 15 minutes at 350°. Let cool. Mix together cream cheese, Cool Whip and sugar. Spread over the crust. Top with blueberry pie filling. Refrigerate.
Brown ground beef, garlic and onion. Do not pour off fat. Add flour and 1/2 cup milk and stir. Add seasoning. Simmer 15 to 20 minutes.
Brown onion in butter. Add flour, stock and seasonings. Cook until thick, then simmer about 5 minutes. Add meat and vegetables.
Brown bacon and set aside. In same pan, brown hamburger meat and onion; drain. Mix all ingredients together. Bake at 350° for 40 minutes.
Brown hamburger in the cooking oil. Place potatoes in greased 2 to 3-quart baking dish. Place carrots on top of potatoes. Season with salt and pepper. Sprinkle rice over carrots. Spread hamburger over rice; slice onion over meat. Bake uncovered at 350° for 1 hour. May be prepared and refrigerated until ready to bake.
Drain all beans well. Rinse kidney beans. Combine all ingredients and let marinate at least overnight in refrigerator. It is even better after 2 or 3 days. Serves 8 to 10.
Brown hamburg and onion until onion is limp. Drain and mix with Cheez Whiz. Dip nacho or tortilla chips.
Combine all ingredients and put into a greased 9 x 13-inch pan. Refrigerate overnight. Top with buttered bread crumbs. Bake at 350° for 1 hour.
Drain green beans; place in casserole dish. Mix milk, grated cheese, salt and pepper; pour over green beans. Bake in a 400° oven for about 45 minutes. Remove from oven; sprinkle the onion rings over top. Pour melted margarine over; bake 10 to 15 minutes more.
Cream oil, eggs, milk and lemon juice together. Add all dry ingredients. Blend until smooth. Fold in poppy seed.
Preheat oven to 500° for 15 minutes. Turn down oven to 375°. Put in roast 1 hour. When hour is up, turn oven off. Leave it off for 2 hours. Do not open oven door. This is the secret to this method of roasting. If you open the door, roast will not turn out correctly. Stop here for rare roast. For medium and well down, turn the oven back to 375° for 20 to 30 minutes. Enjoy, 20 minutes for medium, 30 minutes for well done.
Bring first four ingredients to boil and pour over vegetables while mixture is still hot. Refrigerate overnight.
Combine all ingredients thoroughly. Pack firmly into vanilla wafer box. Secure box with string. Place in freezer for 7 days. Slice and serve.
Preheat oven to 375°. In large bowl, stir all ingredients together until well mixed. Drop from teaspoons onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, or until done.
Melt cheese and butter together. Stir often or cheese will settle. Remove from heat. Add peanut butter to hot cheese mixture. Stir until well blended. Add 10x sugar and vanilla. Mix well and spread into a greased pan. Chill, then cut. May add nuts or any type of chocolate for variation. Makes 6 pounds.
Mix all or any of the ingredients or any others may be substituted for each person's own taste. Combine and chill. May be made the day before.
Cook diced potatoes in a Dutch oven in a small amount of water until soft. Add broccoli that has been chopped and onions. Season with pepper and Season-all. Add water and boil 15 minutes. Melt butter in a saucepan and add flour, this should look like thick paste. Pour into soup a little at a time and stir with a wire whisk. Cook until the soup is reduced to a semi-thick consistency.
Peel potatoes and onion. Chop in large pieces. Cover with water in saucepan; boil until soft. Cool slightly; put through food processor or blender. Return to saucepan with milk; bring to boil. Season to taste. Add the butter. Serves 6. Serve sprinkled with parsley, if desired.
Combine oil, salt and pepper (to taste) in a shallow dish. Add fish. Marinate for at least 1 hour. Turn once. Drain fish, reserving marinade. Put some garlic inside fish. Grill or broil on moderate heat, 6 to 8 minutes on each side. About three minutes before fish is cooked, spoon some marinade and bread crumbs over fish. Garnish with lemon wedges.
Cook macaroni according to directions on package (do not overcook). Drain and rinse well. Drain juice from pineapple and oranges (not cherries). Reserve juice.
Crumble biscuits; add oil, sugar and salt. Cover with boiling water; cool. Dissolve yeast in lukewarm water. Add to wheat mixture. Stir in part of flour and turn on floured board. Knead until smooth. Place in greased bowl; grease top slightly. Let stand until double in bulk. Shape into 2 loaves. Bake at 350° for 1 hour.
Combine all ingredients. Place in frankfurter rolls. Top with grated Cheddar cheese. Broil until cheese melts.
Mix or beat all together and pour in 2 pie shells. Bake 25 minutes at 300°.
Mix all ingredients except nuts and parsley. Chill and shape into a ball. Mix nuts and parsley and roll ball in the mixture. Refrigerate. Serve with crackers.
Cook sausage and onion for 30 minutes. In a large pot, boil potatoes until done. Add sausage, onion and corn; cook for 10 minutes. Add shrimp last and cook 3 to 5 minutes. Serves 6 to 8 people.
Heat pineapple, cream cheese and sugar until cheese dissolves. Remove from heat and add jello and stir until dissolved. Add ice water. Mix well and place in refrigerator and let start to set. Then fold in prepared Dream Whip and nuts. Return to refrigerator to let set.
Cream together butter and sugar. Add other ingredients, but add beaten whites last. Bake in small greased pan in hot water (water in lower pan) for 1/2 hour at 350°. This makes a cake on top with sauce underneath. Serve with whipped cream.
Cook celery, onion and broccoli in 2 1/2-quart casserole in microwave on High for 6 minutes. Set aside. Blend cottage cheese in blender until very smooth. Slowly add milk and chicken soup. Continue to blend. Add to undrained vegetables and heat through. Serve.
Mix cream cheese and butter together thoroughly. Add flour and mix well. Will be soft and creamy feeling. Chill well. (Can make a day or two ahead of time for use, keep wrapped well.) Roll dough to 1/8-inch thickness on lightly flattened surface, cut with 2-inch to 3-inch biscuit cutter. Place approximately a teaspoon of filling in center and fold over the dough. Press edges together with fork and prick top crusts to allow steam to escape. Place on ungreased cookie sheet and bake until lightly browned, 10 to 15 minutes. (Pastry is good with preserve filling.)
Roll first 4 ingredients into balls and chill for 15 minutes. Dip balls into melted chocolate and paraffin. Also squares for making candy can be substituted.
Mix butter, sugars and dates in heavy saucepan. Boil for 6 minutes. Pour this mixture over pecans and Rice Krispies in large baking pan. Stir well to mix. Roll into small balls and coat with confectioners sugar.