HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Layer in 4-qt. dish with cover as follows (can cover any 4-qt. dish with foil): browned meat, onion slices, carrots, potatoes, celery, broth, water, pepper, vinegar. DO NOT STIR. Cover and bake at 275° 5 to 6 hours.
Saute onion and celery in bacon fat for 5 minutes. Add corn and beans; cook slowly for 5 minutes. Add flour, salt and pepper. Blend and stir in milk and eggs. Pour into shallow baking dish. Top with remaining ingredients. Bake at 350° for 20 minutes. Serves 4.
Dredge chicken pieces in dressing mix, then bake, skin side up, at 325° for 45 minutes until brown and crispy. Serve and enjoy!
Preheat oven to 375°. Place squash on baking sheet and roast until tender, about 25 minutes. (I sprayed Pam on the baking sheet to prevent sticking.) Transfer baked squash to large pot and cook with chicken broth, rosemary and orange rind. Bring to a boil, then reduce heat and simmer 30 minutes. Place mixture in food processor and process until smooth. Stir in salt and pepper. Ladle into bowl and add a bit of cream, if desired, but delicious even without cream. Yield: 4 servings.
Mix together last 6 ingredients. Fill mushrooms with cheese mixture. Spray pan with Pam. Broil 5 to 6 minutes.
Preheat oven to 350°. Pour oil into a 9 x 13-inch pan. Tilt pan to cover bottom. Put cake mix, eggs and water into pan. Stir until blended (2 minutes). Scrape sides and spread batter evenly. Spoon pie filling into batter. Use fork to fold into batter just enough to create a marble effect. Bake at 350° for 40 to 50 minutes. Cool cake and sprinkle with powdered sugar.
In a small saucepan, heat chili until hot. Scatter chips on a large serving platter. Layer hot chili, cheese, lettuce and avocado dip on top. Serve.
Mix together candies and pineapple; let set for 2 hours. Then mix together with remaining ingredients.
Heat oven to 350°. Blend flour, butter and powdered sugar. Press evenly into an 8 x 8 x 2-inch pan. Bake for 20 minutes. While crust is baking, beat rest of ingredients together. Pour over crust and bake for 20 to 25 minutes more. Do not overbake.
Melt butter and pour over pecans on a cookie sheet. Bake at 300° for 30 minutes. Stir 2 to 3 times, then mix soy sauce, Tabasco sauce and Beau Monde.
Cook noodles. Cook cabbage in a separate pan so the cabbage does not dominate the flavor. Toss the two together; heat again after adding the seasonings (salt and pepper). Very good with Velveeta cheese melted into mixture. This is a good dish if children do not like cabbage but like noodles. Makes 4 servings.
Clean chicken and chop into 2-inch pieces. Drain chestnuts. Brown chicken in mixture of oil and soy sauce. After chicken has fried for several minutes, add sherry. Cook over brisk heat until sherry partly evaporates, then add water chestnuts and water. Cover and simmer about 45 minutes. Serve with hot rice. Serves 4.
In medium sauce pan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Remove from heat. Stir in butter until melted. Serve warm over ice cream. Store covered in refrigerator.
Cook mixed vegetables until tender; drain liquid. Mix all ingredients and pour into baking dish. Cover mixture with grated cheese. Heat in hot oven until cheese is melted and vegetables heated, 20 to 30 minutes.
Cook raisins in water until soft. Drain off water. Add applesauce, eggs, sweetener and oil to raisins. Mix well. Sift dry ingredients. Add to first mixture. Bake in a 13 x 9 x 2-inch pan at 350° for 45 minutes.
Cook all together for about 45 minutes. Add red kidney beans about 10 minutes before done cooking.
Cook broccoli by package direction, omitting salt. Drain thoroughly. Place cuts in 10 x 6 x 1 1/2-inch baking dish. Stir soup and cheese together. Gradually add milk, mayonnaise, and egg to soup mix; stirring until well blended. Pour over broccoli. Combine bread crumbs and butter. Sprinkle evenly over soup mixture. Bake at 350° for 45 minutes or until crumbs are lightly browned.
Mix all ingredients together. Bake at 350° for 45 minutes. Cut into squares and serve on crackers.
Heat oven to 350°. Grease and flour bottom of 9 x 5-inch loaf pan. Combine all ingredients; mix just until well blended. Pour into prepared pan. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Saute onion in margarine until tender. Stir in flour and add water and bouillon. Cook and stir until sauce thickens and bouillon dissolves. Remove from heat and stir in sour cream. Combine 1 cup sauce, chicken, 1 cup cheese and chili powder, mixing well. Dip each tortilla into remaining sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in a lightly greased 13 x 9-inch baking dish. Spoon remaining sauce over enchiladas; sprinkle with remaining cheese and parsley. Bake for 25 minutes or until bubbly.
Cream margarine, sugar and cream cheese. Add egg yolks. Add the rest. Chill dough. Teaspoon onto ungreased cookie sheets and put 1/2 sticky cherry on top. Bake at 350° for about 12 to 15 minutes.
Preheat oven to 350°. Put margarine in a 9 x 13-inch pan; melt on stove top. Beat eggs. Add flour, milk and baking powder. Add cheese, spinach (thawed and drained) and onion; mix well. Spoon into pan. Bake for 35 minutes. Cool for 45 minutes; cut into squares.
Brown meat in chunks in butter; add celery, onion and mushrooms. Cook for approximately 10 minutes on low. Add soup and mix together. Pour in greased casserole dish. Cover with chinese noodles. Bake at 350 for 30 minutes.
Spread cream cheese over tortillas. Roll tortillas and cut into small segments. Serve tortillas with salsa for dipping!
Marinate chicken in Italian dressing 30 minutes. Melt margarine with Pepperidge dressing mix. Place cheese over marinated chicken. Top with dressing mixture, cover and bake at 350° for 1 hour.
Slice tomatoes in thick crosswise slices. Combine all dry ingredients. Coat with dry mixture. Drop into hot fat until golden brown. This has been passed on down from generation.
Combine oats and milk. Allow to stand 15 minutes. Mix flour, sugar, baking powder and salt. In another bowl, combine egg, oil and oatmeal mixture. Add dry ingredients, stirring just to moisten. Fill buttered muffin pans 2/3 full. Bake at 350° for about 20 to 30 minutes. Makes about 1 dozen. Enjoy!
Combine milk, butter, sugar and salt. Bring to a vigorous boil, stirring often, then reduce heat and simmer 6 minutes. Meanwhile place remaining ingredients (except pecans) in a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture; beat until chocolate is melted. Stir in nuts. Pour into buttered pans and store in a cool place several hours to harden before cutting in squares.
Combine all ingredients except potato chips. Put in buttered casserole and refrigerate overnight. Remove 1 hour before baking; sprinkle with potato chips and bake, uncovered, at 350° for 30 to 45 minutes. Serves 12.
Stir together eggs, oil and oleo and add to Bisquick. Mix in rest of ingredients and 1/2 of the cheese. Pour into a 2-quart casserole sprayed with Pam. Top with remaining cheese. Bake at 350° for 50 to 60 minutes. Very good! Stuffing-like recipe.
Sift flour once; measure. Add baking powder, soda, salt and cinnamon; sift together twice. Combine sugar and oil in a mixing bowl. Beat thoroughly. Add carrots; blend well. Add eggs one at a time and beat well after each addition. Add vanilla; then add dry ingredients gradually. Blend well. Add nuts. Pour into a 10-inch greased tube pan or a 9 x 13 x 2-inch pan. Bake 1 hour and 15 minutes in a 350° oven. Cool and frost.
Hand mix until smooth or may be prepared in blender. Use as sauce over 1 pound pasta or noodles.
Combine brown sugar, oleo and vanilla and mix well. Add beaten eggs, half at a time, and mix well. Combine flour and baking powder and add to mixture. Blend very well. Stir in nuts.
Make paste of cocoa and food coloring. Cream shortening and sugar. Add eggs. Combine sifted flour with salt. Add alternately with butter and milk. Add vanilla to creamed mixture. Add cocoa paste. Fold in vinegar and soda. Pour batter in equal parts into 3 cake pans, greased, then with wax paper. Bake at 350° for 25 to 30 minutes.
In a medium bowl, mix gelatine with sugar. Add boiling water; stir until gelatine is completely dissolved. With wire whip or beater, blend mayonnaise, Italian dressing and lemon juice. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Fold in remaining ingredients. Turn into a 9-inch mold; chill until firm. Serves 6.
Melt butter in skillet. Add onions, peppers and garlic. Cook until tender-crisp. Stir in crawfish, soup, rice, parsley, lemon juice and seasoning. Add bread, which has been crumbled and soaked in milk; mix well. Spoon into a buttered 2-quart casserole. Sprinkle with paprika. Baked at 350° for 30 minutes. Makes 6 servings.
Melt 3 tablespoons of butter in a saute pan or skillet over medium heat; allow the remaining portion to soften at room temperature. Add the coconut and pecans to skillet and stir constantly until the mixture is golden brown (watch carefully not to scorch it). Remove with a slotted spoon and drain on paper towel. Mix the cake mix according to package directions, adding 1 cup of the toasted coconut and pecans. Divide the batter among three 8-inch round pans and bake and cool according to package directions. The extra layer seems to make the cake moist and "special."
Brown meat in shortening. Add onion, green pepper, and celery. Cook until vegetables are tender and can be easily pierced with a fork. Add remaining ingredients. Reduce heat and simmer for 20 minutes. Serve on toasted buns.
Blend graham cracker crumbs, sugar, chocolate mix and liquid butter. Press into a deep dish pie pan that has been sprayed with a nonfat cooking spray. Pour softened yogurt into pie crust. Place in freezer at least for 1 hour. Spread fudge topping on top. Freeze at least 30 minutes.
Beat shortening, sugar and eggs until fluffy. Add all dry ingredients. Stir in apples, nuts and raisins. Bake at 325° in greased 9 x 13-inch pan.
Preheat oven to 325°. Cook bacon in large Dutch oven and set aside. Remove all but 2 tablespoons fat. One at a time, place roasts in Dutch oven and brown on all sides. Remove from pan. Add onions, garlic, apples and carrots. Saute 10 minutes. Add the rest (minus the roasts) and simmer 5 minutes. Add roasts to pot. Cover tightly with foil. Roast for 3 to 4 hours until meat is tender. Stir and baste occasionally. Remove roasts to platter. Let rest for 15 minutes before slicing. If sauerkraut is too juicy, place pot on burner on medium-high for a minute, stirring constantly. Place alternating slices of roast around platter. Heap sauerkraut in center and garnish with bacon pieces. Serve with sour cream mashed potatoes.
Measure dry ingredients into very large bowl. Combine with a slotted spoon. Measure moist ingredients into another very large bowl. Use electric mixer to combine moist ingredients. Combine moist ingredients with dry ingredients, using a slotted spoon. Pour batter into a container with a tight fitting lid and store in refrigerator. Batter keeps for 6 weeks in refrigerator. To bake, grease muffin tins with butter or use Pam spray. (Don't use paper liners; they stick to muffins.) Bake at 375° for 20 minutes.
Add shortening and sugar to scalded milk; stir until dissolved. Pour cooled milk mixture into large mixing bowl to cool. Dissolve yeast and salt in water. When yeast mixture starts to froth, mix with milk mixture. Add beaten eggs to mixture and beat vigorously, using portable mixer or wooden spoon. Begin adding flour, one cup at a time, mixing until you have a stiff batter. Add a total of 6 cups of flour, one cup at a time until you have a stick batter. Place sticky dough on floured surface and knead in remaining flour or enough flour to make dough elastic and smooth. This process takes about 5 to 10 minutes. Dough will be tacky to touch.
Use recipe for Minute Rice (number of servings you prefer). Dice pork chops and fry in small amount of oil (number of pork chops depend on servings of rice). Add green onions to pork chops and mushrooms; simmer for a few minutes. Mix rice with pork chop mixture and simmer on low heat, about 3 to 5 minutes; stir occasionally to prevent sticking. (This can also be prepared in a wok.) Serve over chow-mein noodles; sprinkle with soy sauce.
Make batter, beating well until smooth. Pour into a squeeze mustard or catsup bottle. Squeeze into hot grease in a circular motion. Fry until lightly brown and crisp. Drain well on paper towels. Sprinkle with cinnamon sugar or confectioners sugar. May also be served for breakfast with syrup and butter.
Combine first 4 ingredients. Mix together the remaining ingredients and pour over the cucumber mixture (do not cook this). Keep in gallon jar in refrigerator. Will keep a long time.
Mix all ingredients except biscuits in pie pan. Place in hot oven to melt; stir. Cut biscuits in half and swish each piece in herb mixture and arrange each piece so that each touches in pie pan. Bake at 425° for 12 to 15 minutes. Serve warm.
In a large saucepan, place chicken broth and escarole. Be sure it is washed and coarsely cut. Bring to a boil and simmer for 1 hour. Gently brown the garlic in the oil. Add the cannellini beans and their liquid and heat thoroughly. Combine with the escarole and let simmer for 10 to 20 minutes. Stir carefully with a wooden spoon. This should have a soupy consistency; add more broth or water if necessary. Serve with red pepper flakes and fresh grated cheese. Hot Italian bread is necessary to soak up all flavor.
Mix all dry ingredients together; cream oil, butter, sugars and egg. Add dry ingredients slowly; keep mixing. Add chips last. Drop by teaspoon onto cookie sheet. Bake at 325° for approximately 12 to 14 minutes.
Put oatmeal, flour and salt in a bowl and mix. Make a well in the center and pour in the hot melted shortening and cold water. Mix well and then roll into small balls with floured hands, to prevent sticking. Roll out each ball and cut into fourths. Bake in a moderate 375° oven, for about 20 minutes.
Into 16 ounce mixing glass, pour wine, then add gin and ice. Stir 15 to 20 times. Strain into glass.
Mix all ingredients together well. Chill overnight. You can substitute tuna or turkey for chicken in recipe.
Peel and/or cut fruit as appropriate. Mix all ingredients. Preparation time: 15 to 20 minutes. Serves 6 to 10, depending on how much fruit, seasonal varieties, size, etc.
Peel and slice apples. Place in 8 x 8-inch pan (ungreased). Combine sugar, flour, cinnamon and salt; cut in butter. Pack on top of apples. Bake 45 minutes at 350°.
Mix all together and pour into two 8-inch unbaked pie shells. Bake at 350° for 35 minutes or until firm and brown.
Combine dirt and water. Stir 75 times, until mixed. Take mixture and divide in half. Place on hot rock in sun and bake for 1 hour. Wipe hands on clothes and show mom.
In a large bowl, mix flour, sugar and salt. Cut in oleo. Make a well and add sorghum, then hot water mixed with soda. Add eggs and chips and mix well. Form dough in long 1-inch thick rolls on cookie sheet. Brush with beaten egg. Bake at 375°. When done baking, cut and put out to cool.
In a large container, mix together all ingredients except crackers. Blend well. Stir in crackers and let sit, stirring occasionally, until all liquid is absorbed. Serve. Store at room temperature in covered container.
Combine dry ingredients, reserving 2 tablespoons sugar. Combine cooled butter, milk, eggs and vanilla. Add to dry mixture. Stir just until moistened. Gently stir in berries. Spoon into muffin tins lined with paper or brushed with butter. Sprinkle tops with reserved sugar. Bake 15 minutes at 425°. Let stand 5 minutes before removing from tin. Makes 1 dozen muffins.
Sprinkle chicken breasts generously with Dijon pepper and chicken soup mix. Coat a large skillet with cooking spray. Add vegetable oil. Place skillet over medium-high heat until hot. Add chicken to skillet and cook 2 to 3 minutes on each side or until lightly browned.
Combine flour, baking soda and salt in a small bowl. In large bowl, beat butter, sugars and vanilla. Add eggs, one at a time, beat well. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Place asparagus spears in large skillet. Add boiling water and salt. Cook 5 to 7 minutes. Remove asparagus and keep warm. Drain cooking liquid, reserving 1/2 cup in small saucepan.
Cook rice according to directions. While rice is cooking, spray a large skillet. On medium heat, add kielbasa, onion, pepper and celery; saute. Add tomatoes and hot pepper sauce; drain rice and add ingredients together. Cook thoroughly.
First, unwrap caramels and place in medium bowl. Add evaporated milk and microwave for 2 minutes. Take out and stir until smooth.
Mix and sift flour, cornmeal, soda and salt. Combine egg and milk. Add to flour mixture, stirring until well mixed. Stir into butter. Turn into greased bread stick pans and bake in 425° oven for 15 to 20 minutes.
Combine ingredients. Simmer 5 minutes. Strain and serve hot. Sweeten with sugar or honey to taste.
Cut livers into bite size pieces. Mix bread crumbs, cheese and parsley together. Dip pieces of liver in melted butter, then into cheese and crumb mixture. Place on ungreased baking sheet. Bake at 400° for 10 minutes.
Mix all together. Pour into greased jelly roll pan. Bake 20 minutes at 350°.
Note: To make buttermilk, add 1/2 teaspoon vinegar in 1/2 cup milk.
Dissolve yeast and 1/2 teaspoon sugar in the 1/2 cup of water and let stand 10 minutes. Cream shortening and sugar, add salt, warm water and dissolved yeast. Add enough flour so that dough can be well kneaded. Knead until dough is elastic to touch. Let stand in warm place until double in bulk. Punch down and store in refrigerator until ready to use. Let rise about 2 hours before baking. Bake in 400° oven for 15 to 20 minutes.
Place apples in unbaked pie shell. Mix sugar, brown sugar, flour, cinnamon and nutmeg together. Spoon over apple slices, dot with butter. Cover with top crust. Seal edges, cut slits in top. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 35 to 40 minutes.
Mix butter, sugar and eggs. Add vanilla and sour cream. Sift dry ingredients. Add to mixture. Stir in apples and nuts. Pour into greased 5 x 9 x 3-inch pan. Bake at 325° for 1 hour.
Melt margarine in 13 x 9-inch dish. Mix dressing with margarine; remove to bowl. Cook squash and onion until tender. Drain and add soup and sour cream. Layer squash and stuffing (2 layers each); begin with squash and end with stuffing. Bake at 375° until brown.
Combine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2-inch) patties. Place on a baking sheet lined with wax paper. Chill 30 minutes. Coat a large nonstick skillet with cooking spray. Place over medium high heat until hot. Add crab cakes. Cook 3 minutes on each side or until browned. Yield: 4 servings.
Saute Bell peppers, onion and celery in butter. Boil chicken with salt and pepper. Retrieve the chicken, save the water to boil the noodles in. Chop the chicken, set aside. Drain the noodles, set aside. Combine velveeta cheese, Rotel, chicken soup and English peas. Put all together in a large baking pan. Bake at 350 for 20 minutes. You can put this in a crock pot to keep warm.
Stir all together. May add nuts if desired. Spread into a 9 x 13-inch pan and freeze. Remove 15 to 20 minutes before serving to soften slightly. Slice and serve on lettuce. May freeze in individual muffin cups.
Preheat oven to 350°. Butter and flour 2 loaf pans. Mix walnuts, flour, salt, baking soda, cinnamon and cloves; set aside. Mix eggs, sugar and butter in a processor about 1 minute. Add bananas and lemon juice and mix well. Add flour mixture and mix well. Bake 1 hour.
Mix mustard and water. Heat, add butter and melt, then add rest of ingredients. Heat on low boil for 1/2 hour. Add salt and pepper to taste.
Roll peach halves in vanilla wafer crumbs until well coated. Place halves, cut side down, in sherbet glasses. Top peach halves with spoonful of whipped cream and walnuts.
Melt butter in large heavy saucepan. Add onions, celery and bell pepper. Cook 10 minutes until clear. Add flour; blend in well. Cover and cook 15 minutes, stirring occasionally. Add parsley and crawfish tails. Cover and cook 20 minutes, stirring often. Add cream, cheese, jalapenos and garlic. Mix well. Add salt and pepper to taste. Cook, covered, on low heat 20 minutes, stirring occasionally. Cook noodles according to package directions. Drain and add sauce. Mix thoroughly. Pour into 3-quart buttered casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 12 minutes. Serves 12.
Cream sugar, eggs and butter. Add rest of the ingredients. Bake in a 9-inch pie crust at 425° for 10 minutes, then at 350° for 30 to 40 minutes.
Mix together cream cheese, mayonnaise and sugar. Add chopped raw apples, crushed pineapple, pecans and cherries. Fold in Cool Whip and chill.
Combine all ingredients, except walnuts. Form into a ball and roll in chopped walnuts.
Cook potatoes until tender, but not mushy and drain. Butter baking dish generously. Put a layer of potatoes, then half of the sugar, then raisins, pineapple and nuts alternately in layers until all ingredients are used. Over the top, sprinkle with salt and dot with butter. Bake in oven 30 minutes. Good with cold lunches or hot dinners.
Beat eggs slightly. Beat in sugar. Add salt, nutmeg and milk. Pour into pastry lined pan. Bake about 40 minutes or until silver knife inserted into side of filling comes out clean. Center is still soft, but sets later. Cook in 450° oven for first 15 minutes. Reduce heat to 350° to finish baking.
Add milk until good spreading consistency. Spread on top of graham crackers and return to refrigerator. Cut into squares to serve.
Drain mushrooms, reserving liquid. Add water to reserved mushroom liquid to make 1 3/4 cups. In a saucepan, blend water mixture into gravy mix. Add mushrooms, rice, vegetables, onion, margarine and soy sauce. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until rice and vegetables are tender. Turn into a serving bowl and sprinkle with almonds.
Beat first 5 ingredients until creamy. Add remaining ingredients and mix well. Bake at 350° or 375° for 30 minutes or until done. Can be baked in a large layer pan or 3 layers and stack.
Mix all ingredients thoroughly. Cover and refrigerate overnight. On second, third and fourth day, knead like bread and refrigerate. Maintain refrigeration between kneadings. On the fifth day, form into a log, 2 1/2 to 3-inches in diameter. Place on broiler rack above broiler pan filled with 1-inch of water. Bake at 150° for 8 hours. Turn often to maintain even baking.
Cream butter and sugar. Add eggs. Then add pineapple. Stir in bread. Bake in a greased 1 1/2-quart casserole, uncovered, at 350° for 1 hour until lightly browned. Serve hot or cold.
Mix lima beans, soup, onion and green pepper. Place in greased casserole dish. Top with sausage links. Bake in 350° oven for 45 minutes.
Cube cheese and mix with sauce or salsa. Heat in microwave for 5 minutes or in saucepan on stove for 10 minutes until cheese has melted. Serve hot with tortilla chips or vegetable dippers.
Combine sugar, syrup, water and salt in a 3-quart pan. Cook to a hard ball stage (260°). Beat egg whites in large mixing bowl until stiff. Gradually beat in boiling syrup. Add vanilla. Continue beating until mixture will hold its shape when dropped from spoon. Add nuts or cherries. Drop on wax paper from teaspoon.
In large saucepan, combine lentils, water, onions, cloves, bay leaves, garlic cloves, 1 teaspoon salt and 1/2 teaspoon red pepper sauce. Bring to boil, reduce heat and simmer covered for 30 to 40 minutes, until lentils are tender. Drain. Add oil, vinegar, parsley, remaining 1 teaspoon salt and remaining 1/2 teaspoon red pepper sauce. Mix well and cool. Stir in celery and onion. Cover and chill several hours. Turn into bowl lined with salad greens; garnish with tomato wedges.