HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil and flour together in a 4-cup microwave-safe measure. Microwave on High for 6 to 7 minutes. Stir at 6 minutes. Roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color, so important in making Louisiana gumbos and stews. This roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch. Add onion, celery and bell pepper to roux in measuring cup. Stir and return to microwave. Saute on High 3 minutes. Add garlic, parsley and green onions to roux. Stir and return to microwave. Saute on High 2 minutes. You should have about 3 3/4 cups roux now. If any oil has risen to top, pour off. Slowly add enough hot tap water to bring roux to the 4 cups mark. Stir and you will have a smooth dark roux in only 12 minutes. Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew.
Mix all ingredients and chill for several hours. Can be served as salad on lettuce or as dessert in pretty bowls.
Thaw hash browns. Mix first 5 ingredients in a large bowl. Place in a 9 x 13-inch pan. Bake at 350° for 1 hour, covered with foil.
Mix together. Drop on cookie sheet. Bake at 375° for 12-15 minutes.
Make brownies according to package, but substitute the applesauce for the oil and use egg substitute for the eggs. Cool. Cut brownie into a 2-inch square, pour 1 tablespoon chocolate syrup over and top with one scoop frozen yogurt. Makes 24 servings. Calories: 133, Protein: 1.85 g, Carbohydrate: 23 g, Total Fat: 1 g, Sodium: 106 mg.
Cut meat into thin slices across the grain, 1 inch wide and 2 inches long. Sprinkle meat with paprika. Brown in butter 2 to 3 minutes. Pour mixture of soy sauce, water, monosodium glutamate and liquid sweetener over meat. Push meat to one side of skillet or wok, keep ingredients separate. Add green onions and fresh mushrooms. Cover and cook over medium heat for 3 to 5 minutes. Add bean sprouts, bamboo shoots and water chestnuts. Cook for 4 to 5 minutes so not overcooked. Serve over rice (1/2 cup cooked rice per serving, do not add salt to rice when cooking). Yield: 6 servings. Carbohydrate 28 g, protein 18 g, fat 20 g, calories 364. One serving= 2 meat medium fat exchange, 1 1/2 bread starch exchange, 1 vegetable exchange, 2 fat exchange.
Combine ingredients, stirring well. Brush hens with soy sauce mixture and place breast side up in 9 x 13-inch pan. Bake at 325° for 1 1/4 hours to 1 1/2 hours, depending on size of hen. Baste often with soy sauce mixture. Serve 1 hen for each person.
Melt butter. Sift flour and mix all ingredients together by hand. Bake at 350° for 30 minutes.
Combine first 5 ingredients, mixing well. Shape into a cone (flat). Press chopped parsley onto tree shape to cover all surfaces. Place cranberries on tree as ornaments. Serve with crackers. Yields 1 Cheese Tree.
Mix ingredients; add enough milk to make a batter that will drop in balls from a spoon. Fry in hot deep oil until done.
Cream sugar and butter. Beat eggs and vanilla together. Add to creamed mixture; add dry ingredients and water. Drain and fine chop beets; stir into batter. Pour into 2 (8-inch) lightly greased and floured pans. Bake 30 to 40 minutes at 350°. Cool. Fill with cherry pie filling between 2 layers and frost with cream cheese frosting. Chill and serve.
In a food processor or blender, chop cranberries into big pieces. Add nuts and chop. Add orange and sugar and chop until desired consistency. Refrigerate.
Bring fruits and water to a boil. Add butter and boil for 5 minutes. Set aside to cool. Add remaining ingredients to mixture. Bake in 11 x 7 x 2-inch pan that has been greased. Bake at 350° for 30 minutes. Cool and cut in squares.
Wash and silk corn. Cut off cob. Mix corn, water, salt and sugar well together. Put in plastic bags or containers and freeze. (No cooking required before you freeze.)
Preheat oven to 425°. In large bowl, sift or stir together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Make well in center; set aside.
In wok or large skillet, heat 2 tablespoons corn oil over medium-high heat. Add mushrooms, snow peas, bean sprouts and green onions; stir-fry 2 minutes. Remove. Add 1 tablespoon corn oil and shrimp; stir-fry 2 minutes or until shrimp turn pink. Return vegetables. Stir in the cup of stir-fry sauce mix. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Serves 4.
Wash beans; cover with water and soak overnight. Drain. Place all ingredients in a pressure cooker. Season with salt and pepper to taste. Close cover securely. Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds. Let pressure drop of its own accord. Serves 10 to 12. Alternate cooking method is in large soup pot on medium flame for 3 1/2 to 4 hours or until beans are soft.
Put hash browns in a 9 x 13-inch pan and put remaining ingredients over top, putting cheese on last. Bake at 350° for about 1 hour. Or, mix all together and top with crushed potato chips and bake.
Blend sugar, butter and eggs together until creamy. Add flour and baking powder, slowly adding cream until all flour has been added. Add lemon and vanilla flavor. Beat until creamy.
Mix all ingredients and freeze for at least 36 hours. Stir every couple of hours for about 4 times until thoroughly blended.
Mix the sugar, butter and eggs together. Then add the coconut and vinegar. Pour the mixture into the pie crust. Bake at 350° for 45 minutes.
Fry bacon until crisp; drain off fat and crumble. Preheat oven to 350°. Combine butter and cheese in a small bowl. Cut biscuits into 1/4 pieces. Roll biscuits fourths in cheese mixture. Arrange half the biscuits in a Bundt pan sprayed with nonstick cooking spray. Layer bacon, green pepper, onion and remaining biscuits half at a time in prepared pan. Bake for 40 minutes or until golden brown. Invert on to serving plate. Cut into 8 servings.
Melt Velveeta cheese in double boiler until melted. Brown ground beef and diced onion in skillet and drain excess fat. Add ground beef, onion and Ro-Tel to melted cheese; reduce heat and simmer for 15 minutes, stirring occasionally. Serve with your favorite chips.
Mix all together except biscuits. Pour over biscuits which have been crumbled into small pieces. Bake at 350° until a little brown and pudding is set. Do not overcook.
Combine first 5 ingredients. Cut chicken breasts into bite-sized pieces. Place chicken in marinade and refrigerate several hours. Thread chicken pieces onto skewers. Grill chicken, brushing occasionally with marinade.
Put cooked, peeled and chopped potatoes in large mixing bowl. Add chilies (drained) and garlic; mix together well. Separate egg whites from yolks. Beat whites until stiff, then add yolks. Beat again. Use frying skillet and 1/2 cup oil; heat to medium heat. Put flour on plate; take a tablespoon of potato mixture and put on flour. Roll into ball; dip ball into egg mixture and deep-fry each ball for about 1 minute, until crust is done. Serves 6 to 8.
Spread out dough in pizza pan and bake at recommended temperature until golden brown; let cool.
Combine cake mix, eggs and oil. Add other ingredients. Spray cookie sheets with a nonstick spray. Roll cookie dough into balls about the size of a large marble. Arrange on cookie sheet, allowing space for dough to spread. Bake in a 350° oven 10 to 12 minutes until lightly browned. Yield: 3 1/2 to 4 dozen crisp cookies.
Mix all ingredients except the chicken, to make a nice, moist filling. Half this mixture into 2 separate bowls. In one bowl, add the cooked chicken and mix again. Spoon a portion of this filling into the tortilla shells and roll up. Spoon the remaining bowl of filling atop the shells, after they have been placed in a long baking dish. Be sure to grease the dish. Bake at 400° for 30 minutes. Sprinkle with paprika.
Bring to boil and pour over cucumbers that are washed and put in jars with dill and garlic. Seal hot.
Brown meat; add seasonings and taco seasoning mix. Add soup and refried beans to the meat mixture (will be soupy, but thick). Heat tortillas on both sides in a little butter until soft (easy to roll). Put meat mixture in shell and roll up. Place in foil to keep warm. Heat chili in separate pan; add water to make sauce. When serving burritos, serve with chili sauce, shredded lettuce, tomatoes, grated cheese, sour cream, etc. Any burritos not eaten may be frozen (I normally use plastic wrap, then I can reheat in the microwave).
Brown onion, bell pepper and meat. Add salt and pepper to taste. Place cabbage in long baking dish. Add rice to meat mixture and spread over cabbage. Heat tomato soup and water and pour over mixture. Wrap in foil and bake at 350° until done (approximately 1 1/2 hours). Add grated cheese and brown.
Brown hamburger and onion; drain. Add rest of ingredients and simmer 1/2 hour. Serve on hamburger buns. Serves 4 to 5.
Combine pumpkin and the next 5 ingredients. Pour into a greased (bottom only) 9 x 13-inch pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts. Drizzle melted margarine on top. Bake at 350° for 50 to 55 minutes or until golden brown.
Defrost potatoes. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes into 3-quart casserole. Mix 1/4 cup butter and cornflakes; sprinkle over top. Cover and bake at 350° for 45 minutes. Serves 16.
In medium bowl, mix cottage cheese, spinach, egg product and Italian seasoning. Set aside. Spread 1/2 cup spaghetti sauce in bottom of greased 13 x 9 x 2-inch baking dish. Layer 1/3 each of noodles, spinach filling and remaining sauce; repeat twice. Sprinkle top with Mozzarella and Parmesan cheese. Cover. Bake at 375° for 20 minutes. Uncover. Bake 25 minutes longer. Let stand 10 minutes before serving.
Pour cereals into large bowl. Set aside. In 1-quart microwave-safe bowl combine Hershey's chocolate chips, Reese's peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large Glad-Lock bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Melt butter in 9 x 13-inch pan in oven. Spread graham cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle chips in and press into crumbs. Bake at 350° for 25 to 30 minutes or until golden brown.
Brown bacon and onion. Add salmon, ketchup and a little water. Heat. Do not stir too much or it will become mushy. Serve over rice.
In a greased 1 1/2-quart casserole, combine beans, picante sauce, rice, beef and half the cheese. Bake at 350°, uncovered, for 20 to 25 minutes or until heated through. Sprinkle with remaining cheese. Serve with tortilla chips, if desired. Yields 4 to 6 servings.
Cover zucchini with water and boil until tender, then drain or steam zucchini. Set aside. Brown hamburger with garlic powder, onion, green pepper and salt; drain. Add tomatoes and tomato paste. Cook for about 10 minutes. Add drained zucchini. Stir well.
Mix flour, sugar, shortening and salt and take out 1 cup of crumbs for the top. Mix boiling water with baking soda and add King syrup. Mix well. Pour into dry ingredients and mix. Grease and flour (or use Bakers Joy) three 7 x 2-inch cake pans. Two large pans could be used. Pour into pans and top with crumbs. Bake at 350° about 30 to 45 minutes. Test with toothpick for doneness. You can use this recipe to make cupcakes also.
On the 10th day, use the starter to make the cake. The cake uses 2 cups starter; give one cup to a friend and save 1 cup for your next cake (feed the starter you keep this day and five days later).
Soak dried apricots in warm water for 15 minutes. Drain water and cut apricots into pieces. Set aside. Cream in shortening and sugar together. Add eggs; blend well. Add sifted flour, baking powder, baking soda and salt alternately with water and orange juice. Fold in apricots and nuts. Pour batter in greased 9 x 5 x 3-inch loaf pan. Push batter into corners of pan, leaving center slightly hollow. Let stand for 20 minutes before baking. Bake at 375° for 60 to 65 minutes.
Wash raisins and drain. Cream shortening with sugar, then add eggs and milk. Combine oatmeal raisins and mix well. Add flour, sifted with soda, salt and cinnamon. Beat thoroughly. Drop onto greased pans and bake about 12 minutes in oven, 350° to 375°. Makes about 3 dozen medium cookies. (I omit oatmeal). The cookies are moister without oatmeal.
Sprinkle gelatine over heated soup. Mix and cool slightly. Add other ingredients and stir. Put into greased mold and refrigerate. Serve with crackers.
Melt butter in saucepan. Add onions; saute until transparent. Add rice; saute about 5 minutes, stirring often. Add hot chicken stock, tomatoes and salt. Cover tightly; bake at 350° for 18 to 20 minutes, or until all liquid is absorbed and rice is dry and fluffy. (May be served in scooped out tomatoes.)
Add water to raisins and boil for 10 minutes. Remove from heat. Add shortening and let cool while you sift the flour, sugar, soda and spices together. Add to cooled raisin mixture and beat well. Add egg and beat. Add nuts, of desired. Pour into a large flat greased and floured pan. Bake about 35 minutes in moderate oven. Cut into squares.
In blender combine berries and cream of coconut. Cover; blend until smooth. With blender running, add ice cubes, one at a time, through opening in lid. Blend until slushy. Serve in chilled glasses. Makes 3 (6 ounces) servings.
In top of double boiler, combine chocolate, sugar and salt. Stir in water. Over simmering water, heat until chocolate is melted. Stir in milk and coffee. Add nutmeg. Top with whipped cream. Sprinkle with instant coffee.
Drain salmon. Combine next 6 ingredients with salmon. Shape into log and roll in nuts and parsley.
Cook sugars, milk and butter to soft ball. Add vanilla. Cool, then beat until it turns white. Stir in walnuts. Put on buttered pan.
*Ten ounce jar of your favorite flavor preserves can be substituted for 10 ounces raspberry preserves.
Preheat oven to 375°. Cook sausage until done. Crumble and drain. Mix cheese and sausage. Sprinkle in pie shell. Lightly beat eggs in bowl. Combine remaining ingredients with egg mixture. Pour into shell on top of sausage and cheese. Bake 40 to 45 minutes.
Grease and flour 9 x 13-inch pan. Pour 1/2 batter, then 1/2 brown sugar mixture, then the rest of batter and the rest of brown sugar mix. Bake at 350° for 35 to 40 minutes.
Wash zucchini; chop into small cubes. Add onion and grated cheese to zucchini. Add Bisquick, salt, pepper and oregano. Add eggs and oil; mix well. Bake in greased casserole dish. Can be frozen uncooked. Make sure to defrost 3 hours before baking. For main dish, just add 2 cans of lobster or crabmeat. Serve warm.
Mix flour, salt and pepper. Coat stew meat, then place into 4 quart pot. In a 2 cup microwave container, bring water to a boil and add the bouillon cubes and Worcestershire sauce. Pour this over meat and add all other ingredients except the tomato paste. Add enough water to cover vegetables. Cook on medium heat for 4 hours, stirring occasionally. Stir in tomato paste.
Combine dry ingredients. Add onion. Gradually stir in milk and eggs; set aside while you fry fish so mixture can rise. Do not stir. After rising, drop from teaspoon into hot fat where fish was fried. Enjoy.
Remove the stems on the mushrooms and chop. Heat chicken broth and cook onions and ground turkey. Add chopped mushroom stems and other ingredients. Cook this mixture about 5 minutes. Stuff this mixture into the mushroom caps and sprinkle with the grated cheese. Preheat your broiler and place in oven for 2 to 4 minutes or until cheese melts.
Place apples in oblong pan. Mix 1/4 tsp. cinnamon and 1 c. sugar, then sprinkle over apples. Melt stick of margarine, then add 1/2 c. sugar, 1/4 tsp. cinnamon, 1 c. flour and 3 Tbsp. water. Mix well and spread over apples. Bake 1 hour at 350°.
Marinate chicken chunks in eggs for 2 hours in refrigerator. Mix bread crumbs, parsley and garlic salt in large storage bag. Place chicken in bag and shake to coat. Brown chicken lightly in olive oil. In 13 x 9-inch sprayed dish, lay chicken, then mushrooms and cheese and pour bouillon over. Cover dish. Bake at 350° for 45 minutes.
Bring mustard, vinegar, oil and water to boil; baste the meat with this each time you turn the meat, about 2 or 3 times, before adding the barbecue sauce.
Cream the sugar and shortening. Add eggs. Add jam. Mix all dry ingredients, then add alternately with liquids. Add pecans last. Steam for 1 hour in a 250° oven.
Grease or spray 12 (3-inch) muffin pan cups. In a large bowl, stir together dry ingredients. In medium bowl with fork, beat egg slightly. Stir in buttermilk, oil and vanilla. Stir egg mixture, vegetables, nuts and raisins into flour mixture just until flour is moistened. Spoon batter into muffin pan cups. Bake at 350° for 35 to 40 minutes until golden and toothpick inserted in center comes out clean. Cool muffins in pan on rack 5 minutes. Carefully remove muffins from pan.
Mix all ingredients together. Pour in baking dish and bake at 425° for 20 to 25 minutes.
Beat margarine, Crisco and sugar for 10 minutes. Add eggs, one at a time. Add flour and milk alternately with flour first and last. Bake at 300° for 1 hour.
Heat oven to 375. In large bowl, combine broth, sour cream and gravy. Mix well with a wire whisk. Stir in uncooked noodles, peas, ham, paprika, and 1/8 tsp. of pepper. Spoon into ungreased shallow 2 qt. casserole. Place chicken over noodle mixture. Sprinkle with seasoned salt and remaining pepper. Cover with foil. Bake uncovered at 375 for 30 minutes. Uncover and bake for 20 minutes more or until chicken is tender and juice runs clear. Noodles should also be tender. Place 2 cheese slice halves over each chicken breast. Bake an additional 5 minutes or until cheese is melted.
Combine flour, spices, baking powder and salt. Sift 3 times. Cream butter with sugar. Add eggs, beating thoroughly after each. Reserve some flour mixture. Add remaining flour to creamed mixture. Mix well. Sift reserved flour over fruit-nut mix. Turn batter into fruit-nut mix and stir together. Pour into 1-pound loaf pan that has been lined with greased brown paper. Fill to within 1/8 to 1/4-inch of top. Rap pans to pack batter down. Bake at 300° for 2 hours. Hot water may be placed in oven with cake to keep it moist.
Cream together sugar and margarine until smooth; add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries (all chopped) with 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. The next day, put mixture into a greased tube pan and bake at 250° for 1 1/2 to 2 hours.
Skin chicken; remove all visible fat and cut into serving pieces. Place all ingredients, except mushrooms and wine, into pot over medium-high heat. Bring to boil. Cover. Reduce heat and simmer for 45 minutes. Add mushrooms and wine and simmer for 5 more minutes. Garnish with parsley sprigs.
In blender, put all ingredients except ice cubes. Turn blender on liquify for 10 to 15 seconds, then add ice cube. Turn on ice breaker for about 15 seconds. Makes 2 shakes.
Pour boiling water over the oats; while hot, add Crisco, salt, molasses, sugar and cold water. Stir in flour and stir as long as can be stirred easily; adding flour as needed to knead well. This can be assembled and mixed down overnight. In the morning, it will be ready for tins. Let rise and bake about 40 minutes at 300°. Will make 2 double loaves.
Combine all ingredients in a blender. Cover and blend until smooth, about 30 seconds. Serve immediately. Makes 3 cups.
Mix all together in baking dish. Bake uncovered at 350° for 45 to 60 minutes. I double this recipe.
Depending on the size of your chicken, you may use 2 packages cream cheese. Mix all ingredients together. Using 2 crescent rolls to form a square, put 2 triangles together. Put 2 tablespoons of chicken mixture into middle of square and fold over. Pinch edges together and bake according to roll directions.
Heat milk to boiling point. Put butter, sugar, raisins and nutmeg in a large bowl. Pour heated milk over this. Mix and set aside to cool. Dissolve yeast in 1/2 cup warm water and 1 tablespoon sugar. Combine mixtures and eggs. Stir well. Start adding flour by cups, mixing until kneading consistency; not too hard. Cover. Let rise. Punch down. Let rise again. Punch down. Form into loaves. Let rise. Bake at 350° about 1 hour.
Mix all ingredients. Roll very thin. Sprinkle with sugar. Cut and bake in oven at 400°.
Beat egg whites and add last. Put into unbaked pie shell; bake at 400° for 8 minutes, then at 350° for about 25 minutes. Don't let top get too dark.
Heat marshmallows, milk and cream cheese together until solid ingredients are melted. Dissolve gelatin in hot water. Add remaining ingredients to gelatin. Combine the two mixtures. Congeal. May add some chopped nuts on top after it has congealed.
Mix eggs, sugar, corn meal, flour, salt and margarine. Add milk, lemon juice and grated lemon rind. Pour into a 10-inch unbaked (pricked in middle 3 times) pie shell. Bake at 350° for 40 minutes.
Mix all ingredients together. Place mixture in greased casserole dish. Top with 1/2 cup grated cheese and 1/2 c. crushed potato chips. Bake at 400° for 1/2 hour.
Wash berries and chop coarsely. Combine the berries with Rose wine, sugar, undiluted pineapple juice and salt. Grate lemon rind and squeeze juice. Add to wine and berry mixture. Add empty lemon shells to mixture. Cover and chill overnight. Strain liquid, discarding pulp. Add the strained liquid to Cold Duck and serve over ice.
Melt butter in 2-quart saucepan. Add peanut butter and stir still creamy. Stir in powdered sugar until hot and coarse. Press into buttered 9 x 13-inch pan. Pour chocolate chips on top and melt. Refrigerate.
Scald milk; cool. Beat egg whites stiff. Fold into cooled milk with vanilla. Combine sugar, oleo and shortening. Beat at high speed 5 minutes. Add milk mixture. Slowly beat 5 minutes more until fluffy.
Mix chicken, soup, broth and vegetables in dish. Spoon in flour and buttermilk mixture. Bake at 350° for 15 minutes. Pour butter or margarine over crust. Bake 20 to 40 minutes until crust is brown.
Combine the first 3 ingredients. Bring to boil and set aside. Combine margarine, orange juice concentrate, vermouth, salt and pepper; set aside. Wash and pat dry chicken. Dip into orange juice, then into flour mixture (flour, salt, ginger and pepper). Brown chicken in margarine and oil. Add rosemary seasoning; simmer for 15 to 20 minutes, or until liquid evaporates. Cook rice; blend with peas and half of margarine mixture. Spread rice on bottom of ovenproof dish. Arrange chicken; cover with remaining margarine mixture. Bake at 375° for 40 minutes, covered. Remove cover and cook for 10 minutes further.
Beat butter at low speed until very creamy. Gradually add sugar; beat at low speed until very creamy. Melt chocolate and cool; then add to batter a little at a time. Continue to beat until creamy. Add vanilla; then add 1 egg. Mix into batter 3 to 5 minutes at medium speed. Repeat with second egg. Pour into pie shell. Refrigerate. Top with whipped cream and chocolate shavings.
Mix all ingredients except cheese. Pour in 9x13 casserole dish. Sprinkle with parmesan cheese. Bake at 350° for 45 minutes.
Combine sugar, cocoa, flour, cornmeal and dash of salt in a mixing bowl. Add eggs, milk, vanilla, margarine and pecans. Beat well and pour into a 9-inch deep dish pie shell. Bake in a 350° oven for 40 to 45 minutes or until center is firm. Cool and sprinkle or sift a little powdered sugar on top.
Brown meat and garlic and drain. Stir in beans, corn, taco sauce and chili powder. Cover and simmer 10 minutes. Combine in bowl the lettuce, tomatoes, green pepper, cheese and onions. Divide mixture in tortilla cups. Top with beef mixture. Serves 6.