HumbleIntelligence/food-ner-1-Million huggingface dataset:
Snap off tough ends of asparagus and cut into 1 1/2-inch pieces. Place asparagus pieces and broccoli in a vegetable steamer over boiling water; cover and steam for 6 minutes. Remove from heat and set aside. Saute onion and garlic in oil in large skillet until tender. Add carrot and chopped peppers and saute until crisp-tender. Remove from heat and drain. Combine cream, broth, green onions, basil and salt in a medium skillet. Cook over medium heat, stirring, for 5 minutes. Cook linguine according to package directions. Drain and place on a large serving bowl. Add reserved vegetables, whipping cream mixture and mushrooms. Toss. Sprinkle with cheese and pepper.
Brown meat and drain. Add potatoes, onions and seasoning. Add tomatoes and water (use your own judgement as to how much water to use). Cover pan and cook until potatoes are tender. Mix flour with water and stir until well blended. Pour mixture into meat mixture. Stir and simmer until flour thickens stew.
Cream sugar and butter. Sift and measure flour. Sift all dry ingredients into flour. Add eggs and flavoring to creamed mixture. Add dry ingredients alternately with water. Mix in fruits and nuts. Drop teaspoonfuls on a slightly greased cookie sheet. Bake at 325° for 15 to 20 minutes.
In medium size bowl, lightly toss fruits, raisins and coconut. Stir yogurt until creamy. Add to fruit mixture. Gently fold in yogurt until fruit is well coated. Yields 4 to 6 servings.
Cook jumbo shells and drain. Combine cheeses with beaten eggs, salt, oregano and pepper. Fill shells. Spread a thin layer of sauce in a 9 x 12-inch baking dish. Place stuffed shells one deep in dish and cover with sauce. Sprinkle with additional Parmesan cheese. Bake at 350° for 35 minutes.
Mix all ingredients together with a wire whisk. Keep refrigerated. Will keep for weeks if it lasts that long.
Combine cereal, beef, celery, egg, onion, salt and pepper. Add 1/2 cup tomato sauce; mix well. Put in baking dish; bake 30 minutes. Top with remaining tomato sauce and bake 45 minutes.
Mix first four ingredients together. Chill 30 minutes. Roll into small balls. Chill candy balls in refrigerator. Mix CandiQuick by directions on package. Take candy balls out of refrigerator and dip them in CandiQuick. Place on wax paper until chocolate is dry.
Grind tomatoes. Put 1 cup of salt over them and let stand 2 hours. Squeeze out and mix with other ingredients which have also been ground up. Bring to a boil, stirring constantly. Put in jars and seal.
Cook slowly until chocolate melts. Boil 2 minutes. Cool, then beat until smooth. Use to fill cakes.
Fry bacon and onion. Add salt, pepper, vinegar, water and salad oil. Stir and heat thoroughly. Pour over potatoes in bowl and mix well.
Dump pie filling in a 9x13 baking dish. Dump pineapple over cherry pie filling. Sprinkle cake mix over pineapple. Melt margarine and pour over cake mix. Dump coconut and nuts over top, if desired. Bake 1 hr. in 325 degree oven.
Spread pineapple in 10 x 13-inch pan to cover bottom. On top of this, put cherry pie filling. Sprinkle cake mix over top and 1 cup of nuts. Slice butter and sprinkle over the top. Bake at 350° for 1 hour.
Fry onion in a little butter until yellow (about 5 minutes). Add green pepper and celery and cook for 2 minutes. Take from pan and add to tuna which has been crumbled in bowl. Add crushed crackers, garlic salt, egg and soup. Make into burgers and fry in same pan as used for onion, but add more butter, if needed. Fry about 10 minutes until browned on both sides.
Combine cream cheese, shrimp and onion. Add Worcestershire sauce and hot sauce to taste. Chill. Serve with crackers.
Up to 1 week before serving, in medium saucepan, heat ingredients to boiling over medium-high heat. Reduce heat to simmer; cook 20 minutes. Cool. Refrigerate until chilled. Makes 12 servings.
In a greased 13 x 9 x 2-inch baking pan, tear up bread and spread on bottom of pan. Brown sausage and drain. Spoon sausage on top of bread. Sprinkle cheese over that. Beat together eggs, milk and mustard. Pour over other ingredients. Bake at 350° for 35 to 40 minutes.
Spray nonstick skillet with vegetable cooking spray; heat one minute. Stir-fry chicken in 2 batches until browned. Remove.
Saute onion in oil in large skillet for 10 minutes. Add meat and garlic salt; brown. Add remaining ingredients. Cover and simmer 1 hour. Uncover; cook 30 minutes. Add to or spoon over cooked spaghetti.
Make brownie mix according to directions. Stir 1/2 bag semi-sweet chips into mix. Pour into 9 x 13 pan. Sprinkle remaining chips on top. Bake according to directions on box.
Combine chicken, celery, onion, salt and water in large pot. Bring to a boil and simmer 1 hour or until chicken is tender. Remove from broth; cool, debone and chop meat. Set aside. Strain broth and discard vegetables. Refrigerate broth until fat rises to top; skim off. Reserve remaining broth. Melt 3 tablespoons of fat in heavy saucepan over low heat. Add flour; stir until smooth. Cook 1 minute; stir constantly and gradually add 1 1/2 cups of broth. Cook until thickened. Combine yolks and cream; stir well. Gradually stir about 1/4 of the broth mixture into egg mixture. Stir into remaining hot mixture. Cook over medium heat, stirring constantly, until mixture is smooth and thickened. Saute mushrooms 2 minutes and add mushrooms, salt and chicken to cream sauce; stir well.
Preheat oven to 375°. Place chicken breast in a casserole dish. Cook for 35 to 40 minutes, or until chicken is tender. In saucepan, add cream of mushroom soup; fill can half full with water and pour in saucepan. Add cayenne pepper, onion powder, garlic salt and pepper. Stir and bring to a boil. Once well blended, pour mixture over chicken breast in casserole dish. Let marinate in the oven on 275° for 20 minutes. Serve on a bed of rice. Makes 4 servings.
Cream margarine and cheese together. Add mayonnaise and 2 salts. Mix well. Mix in crab meat. Spread mixture on 6 halves. Bake at 350° until toasted brown. Cut each muffin into 4 pieces.
Cook bacon and onions until onions are tender. Combine with beans, catsup, mustard, Worcestershire sauce, brown sugar and molasses. Pour into greased casserole. Bake, uncovered, at 350° for 1 hour. Makes 10 to 12 servings.
Mix together: cake mix, pie filling and eggs. Spread in 9 x 13-inch greased pan. Top with mixture of flour, sugar and butter or margarine that have been cut together until crumbly. Bake at 350° for 40 minutes.
Pack cucumbers (sliced or small whole cucumbers) into jars cold. Put pieces of dill on top of cucumbers in jar and pour warm solution over them. Seal at once in preheated jars. Let water boil over jars 10 minutes or order to seal in cold pack canner. If you have solution left over, store in a jar until your next canning. I prefer using dill seed.
In a large mixing bowl combine cake mix, cinnamon, allspice, eggs, pumpkin butter and water with an electric mixer until smooth; mix in raisins. Pour into greased and floured 13-inch by 9-inch jelly roll pan. (The pumpkin butter is used instead of oil.) Bake at 350° for approximately 28 minutes until it springs back to the touch. Cool cake for approximately 30 minutes. Then icing as follows.
Brown meat in hot fat. Season with salt, pepper and paprika. Add water, oregano, parsley, onion, carrots, potatoes, soy sauce, garlic, Worcestershire sauce and bay leaves. Cover and simmer for approximately 1 hour. Sprinkle in Wondra flour and stir until thickened.
Beat together sugar, syrup, salt and eggs. Add butter and vanilla; beat well. Put pecans in bottom of pie shell. Pour mixture over nuts. Bake at 400° for 5 to 10 minutes. Lower temperature to 300° to 350° and bake 30 minutes. Pecans will rise to the top.
Mix dry ingredients. Add eggs, oil and buttermilk. Mix well. Grease muffin tins and fill to 3/4 full. Bake at 350°. Batter keeps for 6 to 9 weeks in refrigerator.
Brown hamburger and onion; drain. Add to tomato juice in large saucepan. Add 1 can water. Add beans. Add spices, except cayenne. Cook until mixture begins to thicken. Add cayenne as liked 1 teaspoon at a time.
Preheat oven to 425°. Place 1 cup potato, 1/4 of the rutabaga or carrots, 1/4 of the round steak, 1/4 of the raw onion, 1 tablespoon butter and salt and pepper on half of unbaked pie shell. Fold over. Seal by moistening edge. Bake at 425° for 12 minutes; lower to 350°. Bake 1 hour longer.
Brown ribs on both sides, drain grease. Pour tomatoes and Italian seasoning over ribs. Salt and pepper to taste. Cover, bring to boil for 5 minutes, then simmer until ribs are tender. Slice zucchini and place over ribs. Simmer until zucchini is tender. Serve on platter with zucchini and tomatoes around ribs.
Beat the last 5 ingredients together and pour over mixed corn. Bake at 350° for 50 minutes.
Remove beet tops, leaving 1-inch stems and tap roots. Wash beets; cook in boiling water until tender. Drain, peel and slice beets. In a saucepot, combine water, vinegar, sugar, salt and spices (tied in a cheesecloth bag); heat to boiling. Add beets and onions; simmer 5 minutes. Remove spice bag. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2-inch of top, making sure vinegar solution covers beets. Cap each jar at once. Process 5 minutes in boiling bath. Makes 4 pints.
Rinse chicken breasts and pat dry. Combine 2/3 cup of flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock-pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on low setting for 8 to 10 hours (high setting for 3 to 4 hours) or until chicken and vegetables are tender. Serve chicken and sauce over hot, buttered rice. Yields 6 servings (about 3 1/2 quarts).
Cook in 3-quart pan the sugar and light corn syrup until it boils. Remove from heat. Stir in peanut butter. Add Rice Krispies and press into 9 x 13-inch pan. Top with chocolate chips and butterscotch chips while mixture is still hot. Chips will melt. Cool; cut into squares.
Mix all ingredients together and put in unbaked pie shell. Bake at 350° until crust is brown.
Sift flour, soda, spices and salt. Beat shortening until creamy. Add sugar gradually. Continue beating until light and fluffy. Add egg and beat well. Add bananas, oats and nuts and mix thoroughly. Add flour mixture and blend. Drop by teaspoons onto ungreased cookie sheets approximately 1 1/2-inches apart. Remove from cookie sheet immediately. Bake at 400° for 15 minutes. Makes 3 1/2 dozen.
Brown chuck, onions, garlic, salt and pepper to taste. Cool. Stir in cheese, bread crumbs, parsley and egg whites. Prepare shells ahead of time. Cook in about a quart of water about 15 minutes. Drain and stuff with cheese mixture. Spoon a thin layer of sauce in a pan. Put shells in single layer. Pour remaining sauce on top and sprinkle with Parmesan cheese. Bake in 9 x 13 x 2-inch baking pan at 400° until bubbly.
Mix sugar, flour, margarine and pineapple juice. Add cheese and pineapple. Top with cracker crumbs. Bake at 350°.
Beat together eggs and sugar. Add flour sifted together with baking powder and salt. Add dates cut in half (pit removed) and pecans. Be sure to grease and flour cookie sheet, 17 1/4 x 12 1/2 x 1-inch. Pour mixture in pan and spread evenly. Sprinkle the colored sugar on top of mixture before baking. Green and/or red combination looks pretty at Christmastime. Bake slowly at 250° for 1 to 1 1/2 hours until firm to touch. Cool and cut into squares.
Fry pork chops until lightly brown and place in a flat dish. Cook pepper for 2 minutes. Place pepper and sliced onion and 1 can tomatoes (with juice drained off and saved) mashed up. Dilute Hunt's tomato sauce with the tomato juice from the whole tomatoes. Pour over chops and sprinkle with oregano and garlic salt. Cover with foil and bake at 375° for 1 hour and 15 minutes.
Fold Cool Whip and condensed milk together. Add remaining ingredients and mix well. Chill.
Mix together and store in an airtight container. Use about 1/3 cup of mixture in 1 cup hot water.
Cream butter and sugar; add flour, vanilla and coconut. Mix well. Press dough into pan and chill overnight. Slice and bake at 325° in preheated oven for 20 to 25 minutes or until light brown.
In large skillet, brown steak well in oil, drain and set aside. In a soup pot, melt butter and add flour, stirring constantly. Very slowly add water, one cup at a time, to prevent mixture from becoming lumpy. Add carrots, celery and onion. Add mixed frozen vegetables and tomatoes. Add Accent, Kitchen Bouquet, beef stock base, salt and pepper to taste. Add browned meat, cover and simmer on low for 3 to 4 hours, stirring occasionally. Uncover after 2 hours of cooking to thicken. Serve hot with corn bread and green salad. A thick hearty soup for Texas men's appetites, served on a cold winter day!
Prepare pudding, using less milk than directed. Prepare whipping cream, using 1/2 carton with the Equal when whipping. Fold into pudding; pour into baked pie shell. Chill.
Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes, or until potato is tender. Stir in corn; remove from heat. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute. Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly, until soup is thoroughly heated. Serve immediately. Makes 2 quarts.
Cream together first three ingredients; add sugar and mix well. Shape mixture into 1-inch balls. Place on baking sheet. Chill 40 to 45 minutes. Melt chocolate morsels over hot water. Dip balls into melted chocolate. Place on wax paper to set.
In a bowl, combine mayonnaise, lemon juice, onions, salt and pepper. Stir in eggs and celery. Cover and chill.
Sprinkle raisins in bottom of 9 x 13-inch pan. Butter bread on both sides. Cut in half and overlap in pan. Heat milk and add well beaten eggs, sugar and vanilla. Beat and pour over bread. Sprinkle with nutmeg. Place pan in another pan of water. Bake at 375° for about 1 hour or until custard is set and golden brown.
Combine barbecue sauce, marmalade and chili powder. Cover. Microwave on High for 5 minutes. Cut frankfurters into 3/4-inch lengths. Fold frankfurters into sauce mix. Microwave for 5 to 6 minutes, or until hot, stirring once. Lay out on platter and pass with toothpicks or cocktail picks.
Add flour, salt and sugar to beaten eggs. Scald milk and butter. Add to egg mixture. Add corn and mix well. Place in a greased casserole dish in a pan holding 1-inch of water. Bake at 350° for 45 to 60 minutes. Check to see if center is firm. This recipe is enjoyed by Myrtle's Katie.
Preheat oven to 350°. Mix ingredients with a fork. Firmly press mixture on bottom and sides of 9 x 3-inch spring-form pan.
Mix pork with soy sauce, cornstarch and water. Set aside. Mix sugar and water with sweet bean sauce and set aside. Heat 2 tablespoons oil in wok and stir-fry pork for about 90 seconds or until color changes. Remove and set aside. Heat 2 tablespoons oil in wok and stir in ginger root and onion. Add lily flowers, bamboo shoots and mushrooms. Fry 30 seconds. Remove and set aside. Add 1 tablespoon oil to wok and heat. Add sweet bean mixture and cook until it looks "shiny." Add all other ingredients and coat well with bean sauce.
Blend all ingredients, except olives until smooth. Stir in olives. Spread on English muffins. Bake at 350° until bubbly. Cut into quarters.
Boil potatoes and prepare mashed potatoes as usual, but keep them firm (not too much milk and butter). Boil sliced carrots, not too soft, and leave on the side.
Dissolve lime and lemon jello in hot water. Add remaining ingredients. Chill overnight.
In a kettle, gently simmer potatoes, celery and onion in water to cover, just until tender (about 20 minutes). Drain well. Return to kettle with remaining ingredients. Simmer gently 10 minutes, stirring often, and serve piping hot.
Mix together the butter and the sugar. Add in the 2 eggs and mix a little bit more. In a different bowl, mix the sour cream and baking soda together, then mix in the ingredients from the first bowl. Now mix in the rest of the ingredients and pour into a buttered pan. Bake for 30 minutes at 350°.
Make a marinade of all ingredients, except oil. Pour over cucumber slices. Cover and store in refrigerator; stir occasionally. Before serving, add salad oil and stir well. Serves 2. Each serving contains 30 calories.
Brown the chicken in hot oil. As the chicken browns, remove it to a large saucepan. Place the onions and garlic in oil and cook until golden. Remove and add to chicken. Drain the oil. Use the same skillet to mix the other ingredients. Pour over the chicken. Cover and simmer for 15 minutes. Uncover and cook for another 30 minutes. Turn occasionally. Cool and refrigerate.
Bring medium saucepan of water to a boil. Add tomatoes and blanch for 30 seconds. Drain. Transfer to medium bowl. Cover with cold water. Cool and peel tomatoes. Cut in halves. Squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. Can be made ahead. Store at room temperature for a few hours only.
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water. Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm. Place the butter in microwave-safe bowl. Microwave on HIGH until melted, about 5 to 10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.
Prepare pastry shell; set aside. Put apples into a heavy saucepan. Reserve 4 slices for garnish. Cook apples over low heat (without water), stirring occasionally, until tender. Mash cooked apples slightly. Mix sugar and flour. Gently stir into apples. Turn into pastry shell.
Slice carrots crosswise at angle. Place in saucepan with butter, maple syrup, salt and lemon juice. Simmer over low flame, covered, until tender-crisp. Add bourbon. Simmer, uncovered, 1 minute more. Serve sprinkled with dill. Makes 4 servings.
In a large pan, add tomatoes, kidney beans and seasoning. Heat to boiling. Simmer. Brown ground beef in a large skillet. Drain fat and add to other ingredients. Stir and simmer 10 minutes. Serve and eat.
Wash and slice squash. Cook until tender. Saute onion in oleo. After the squash has been mashed, add the onion along with the rest of the ingredients and heat until cheese is melted, stirring constantly.
Drain artichokes. Cut into small pieces. Mix mayonnaise and salad dressing mix and add to artichokes. Mix well. Chill. Delicious with sourdough bread.
Beat sugar, butter and eggs. Beat in flour, baking powder and vanilla. Pour into pan and place fruit on batter. Bake at 350° for 50 minutes.
Cook Rice-a-Roni as directed on box. Add remaining ingredients and simmer 15 to 20 minutes.
Mix and pour in pie shells. Bake at 350° for about 1 hour. Makes 2 pies.
Mix all together. Cook until honey colored. Add scant teaspoon of dry soda. Pour on well-greased baking sheet. As soon as it has set, slip knife under edge and turn whole piece over.
Mix all ingredients and add milk until mixture will pour into hot greased pan. (Heavy cast iron pan is best.)
Combine mushroom soup, chicken soup and onion soup (all undiluted). Add wine and coat chicken with sauce. Place chicken in a glass dish. Cover with wax paper. Cook on high 16 to 18 minutes, or until chicken is tender. Rotate dish at 10 minutes. Allow standing time of 10 minutes.
Either scrub potatoes or peel. Slice and place in 1 1/2-quart baking dish. Dot butter on top. Pepper to taste. Place, uncovered, in microwave for 4 minutes on High. On stove, in 2-quart pan, place remaining ingredients and heat until cheese has melted. Pour over cooked potatoes and place in 350° oven for 15 to 20 minutes. You can vary this by adding a small can of mushrooms, adding some frozen peas or both.
Mix first 4 ingredients. Blend in dry ingredients. Add pineapple. Spoon in two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean.
Grease and lightly flour 2 (8 x 1 1/2-inch) or (9 x 1 1/2-inch) round baking pans. Stir together flour, baking soda and salt. In a mixer bowl, beat shortening on medium speed of an electric mixer for 30 seconds. Add sugar and vanilla; beat to combine well. Add eggs, one at a time, beating for 1 minute after each. Stir in cooled chocolate and sour cream. Add dry ingredients and cold water alternately to beaten mixture, beating on low speed. Turn into pans. Bake at 350° for 30 to 35 minutes. Cook 10 minutes in wire racks. Makes 12 servings.
Beat all together the butter, Crisco, egg whites and confectioners sugar. Add milk slowly until thoroughly blended.
Combine melted butter and cake mix. Reserve 1 1/2 cups of the mixture for top crust. Put remaining crumb mixture into an ungreased 9 x 13-inch pan. Top with combined Marshmallow Creme and peanut butter; spread evenly. Crumble reserved mix over that. Bake 20 minutes at 350°. Cool.
In a large bowl, mix ham, bread and 1 cup of cheese. (Mixture may be covered and refrigerated until the next day.) In a medium-sized bowl, beat eggs with milk and nutmeg. Pour over bread mixture and toss to mix. Let stand 15 to 30 minutes. Heat oven to 350°. Use butter to grease an 8-inch square glass baking dish. Turn bread mixture into prepared dish; sprinkle with remaining 1/2 cup cheese and the paprika. Bake 55 to 60 minutes until cheese is melted and a knife inserted in the center comes out clean. Makes 6 servings.
Soften yeast in warm water for 5 minutes. Combine cheese, butter, sugar, salt and soda. Add onions, dill seed, egg and softened yeast. Beat well to blend thoroughly. Add flour; mix well. Cover and let rise until double (about 1 hour). Punch down and put in a greased loaf pan. Let rise 30 to 40 minutes. Bake at 350° for 35 to 45 minutes or until crust is golden brown. Brush with butter.
Mix sugar, water, shortening, raisins, carrots, cloves, cinnamon and nutmeg in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and let cool (approximately 1 hour).
Brown meat with onion and bell pepper. Add tomatoes; simmer 10 minutes, then add peas and cook 15 minutes. Add onion soup mix and Tony's. Simmer 30 minutes. Serve with rice.
Dip tomato slices in water. Dredge in cornmeal mixture. Put in Pam-coated pan. Spray Pam on tomatoes, turn over. Bake in oven at 400° for 15 minutes, then sprinkle Parmesan cheese on top and bake 5 minutes more.
Combine all ingredients with just enough milk to make a rather stiff dough. Drop by the teaspoonful into deep hot oil (350°) until brown, 3 to 4 minutes. Cook only a few at a time, turning frequently with a slotted spoon. Drain on paper towels and keep warm in low oven while you cook the rest.
Mix well all ingredients together and bake in large baking dish for 15 minutes in a 350° oven. Remove from oven and add grated cheese over top. Return to oven until cheese is melted over top. Serves 6.
Cook tomatoes, onions, celery, parsley and peppers until tender. Put through a sieve. Add sugar and salt. Make a paste of melted butter and flour. Blend with juice. Heat and add to jars. Process in hot water bath 2 hours or in a pressure cooker (pints 15 minutes or quarts 20 minutes).
Brown meat and onions. Season with salt and pepper. Drain off excess grease. Add beans, tomatoes and soup. In a large casserole dish, layer the corn tortillas, meat mixture and cheese. Use about 1/2 of each. Repeat layers, ending up with the cheese on top. Bake at 350° for about 35 minutes.