HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take a small, thick fillet beef and brown in a small amount of butter for about 7 or 8 minutes on each side over high heat. This is best done in a heavy iron skillet. Set aside and add to skillet about 3-1/2 tablespoons of sour cream and about 2 tablespoons of Parmesan cheese. Mix with pan juices then pour 1/2 over beef. Let cool. Refrigerate overnight. Serve cold next day for lunch. Use other half of heated sauce to pour over top. Serve with German fried potatoes and a small salad.
Finely grate beets after draining liquid. Add horseradish to taste. Refrigerate. Excellent with ham.
Combine butter, sugars, pudding mix and vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour and baking soda. Stir in chips. Drop by teaspoon onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen.
Put oleo in 8 x 12 Pyrex dish; sprinkle other ingredients over it. (Crumbs first, milk last.) Bake at 350° for 30 minutes.
In a blender, place tuna, mayonnaise and onion. Process until smooth. Add jalapeno peppers and cilantro, processing until chopped fine. Blend in white pepper. Refrigerate several hours or overnight. Serve cold with chips or vegetables. Tortilla chips are best.
Mix all ingredients together; store in sealed container (jar). When ready to enjoy, spoon approximately 2 teaspoons of mixture into cup and add boiling water.
Rub veal with garlic and dredge with seasoned flour. Heat frying pan (very hot). Melt butter; heat to sizzle. Brown veal on both sides. Add Marsala; cook 1 minute, basting continuously. Keep heat high.
Chop all vegetables very small. Mix with cooled spaghetti and add dressing. Allow to marinate for 24 hours in refrigerator. You may also add any other vegetables, such as broccoli, cauliflower, carrots or zucchini.
Mix thoroughly 1/2 cup of soup and remaining ingredients. Shape firmly into loaf. Place in shallow baking pan. Bake at 350° for 1 1/4 hours.
Cream Crisco, oleo and sugar. Add eggs, one at a time, beating well after each time. Add flour alternately with milk, ending with flour. Add flavoring, nuts and cherries. (Cherries should be well drained and rolled in flour.) Bake in greased tube pan. Bake 1 hour and 45 minutes at 325°. Cake should start in cold oven.
Cook broccoli according to package directions.In a medium bowl, combine eggs, onion, soup and mayonnaise. Place layer of broccoli in 2-quart casserole dish. Add a layer of cheese. Pour sauce on top. Repeat layers until all ingredients are used. Top with stuffing mix. Sprinkle butter on top. Bake at 350° for 30 minutes.
Combine flour and salt in a bowl and set aside. In a separate bowl, mix butter, 1 cup sugar and vanilla. Add remaining sugar and eggs and beat. Continue to beat on low speed while slowly pouring in flour mixture. Chill thoroughly. Roll dough to 1/8 to 1/4 inch thickness on a well floured surface and cut with cookie cutters. Place cookies on a greased cookie sheet and bake for 8 to 10 minutes at 400 degrees. Let cookies cool and decorate with icing or as desired.
Mix ingredients and put into 2-quart casserole. Top with cracker crumbs. Bake in 350° oven for 30 minutes.
Save 1 cup of water and mix with the honey. Boil honey in water. Add vinegar to juice; don't add vinegar to honey and water. Mix all together and you have "Jogging in the Jug."
Cook rice and drain. In heavy pan with small amount of cooking oil, brown pork chops. Do not overcook. Salt and pepper. Place in baking dish. On each, put large tablespoon of rice, slice of tomato, onion and bell pepper. Cover and bake 45 minutes at 350°.
Peel and chop apples. Mix sugar, oil and eggs. Add other ingredients. Bake in a 9 x 13-inch pan for 1 hour.
Preheat oven to 375°. Mix eggs with milk; beat like scrambled eggs. Add bacon (pepper to taste). Spread 2 tablespoons (or more) of salsa over crust. Pour egg mixture very carefully over the salsa and crust. Spread cheese over pizza. Bake at 375° for 20 minutes or until center is set (if knife comes out clean).
Cut up enough apples to fill 1 pie shell. Mix cinnamon, sugar and flour. Put this over apples. Top that with 1 stick of butter, sliced. Top with second pie shell. Bake for 1 hour at 325°.
Place rice, sugar and milk in a large saucepan. Do not stir. Cover and heat over medium low heat until pot begins to steam, about 20 minutes (watch so that it does not boil over). Uncover pan, stir and lower flame to simmer. Cover loosely and cook for 45 minutes or until rice is tender, stirring frequently. Mix beaten eggs with evaporated milk and gradually add to rice during the last 5 minutes of cooking. (Stir constantly until mixture thickens, but do not let it boil.) Ladle into serving dishes and sprinkle with cinnamon. Makes 10 servings.
Heat oven to 350°. Put apple slices in a 13 x 9-inch baking pan. Sprinkle water over apples. Mix flour, sugar, butter and cinnamon with a fork until crumbly. Stir in butterscotch chips. Sprinkle mixture over apples. Bake, uncovered, until topping is light golden brown and apples are tender, 25 to 30 minutes.
Combine all ingredients in blender. Blend 2 minutes on high speed. Pour into sherbet or wine glasses. Chill and serve.
Combine oil and flour in heavy pot and cook slowly, stirring often to make a medium brown roux. This will take 1/2 hour or more, but do not raise temperature, as it will burn easily. If it develops black specks, it is best not to continue as it looses its consistency if it burns. When roux is color desired, add onions, celery, bell pepper and garlic and saute until veggies are wilted. Add tomato sauce and diced tomatoes and blend well. Slowly add shellfish stock and wine, a little at a time, until smooth. Allow to simmer until thick. Add more stock, if needed. Add green onions and parsley about 15 minutes before mixture is done. Add shrimp and cook just until done. Salt and pepper to taste. Serve over hot rice. Add a drop or two of Tabasco, if desired.
Mix the first 7 ingredients like cake batter and put in a buttered 9 x 9-inch cake pan. Mix sugar and cherries well. Put on top of batter. Pour boiling water over top of cherries. Bake at 300° for 1 hour. Serve with whipped cream.
Cook carrots until just tender; drain. Add carrots, cut up onion and pepper. Marinate overnight.
Make sandwiches with the crackers and peanut butter. Melt a square or two of the chocolate bark in the microwave. Dip the sandwiches (using tongs) in the hot chocolate. Place on wax paper. Let dry thoroughly. (You can also place in the freezer to speed dry.)
In bowl, combine first 4 ingredients. In another bowl, beat eggs with fork; add vegetable oil. Beat again, using mixer. Add buttermilk, food coloring, vinegar, vanilla and pecans. Beat until smooth. Stir liquid into dry ingredients and heat with mixture until well blended. Pour into 4 greased and floured 8 or 9-inch pans and bake at 350° for 25 minutes or until cake tests done. Cool before frosting.
Melt butter and flour in pan and blend. Add vegetables and seasoning. Cool 5 minutes; pour over squash and cover with bread crumbs, cheese and 1 tablespoon oleo (melted). Bake one hour at 350°.
Beat egg; add milk, then the dry ingredients. Cook on medium heat, stirring constantly, until as thick as desired. Add vanilla.
Mix all the dry ingredients together. Store in large airtight container. Use about 1/4 cup dry mixture per mug of hot water. One recipe of this lasts about 1 winter and is fast to fix when coming inside from cold weather. It's also very creamy.
Cook onions in oleo until tender, but not brown. Stir in rest of ingredients. Bring to boil and simmer uncovered about 15 minutes, until thickened.
Cream oil, sugar and eggs. Add food coloring and cocoa. Mix well. Add salt, flour with buttermilk and vanilla. Alternately add soda and vanilla; do not beat hard. Hand mix just to blend. Bake at 350°.
Melt Parkay in a 3-quart microwave-safe bowl, approximately 1 minute. Add sugar and milk; mix well. Microwave 5 minutes, stir well after 3 minutes and then stir after the remaining 2 minutes. Microwave an additional 5 1/2 minutes. Stir well after 3 minutes and then stir after the remaining 2 1/2 minutes. Add chocolate chips. Mix well until the mixture is creamy. Add remaining ingredients, mix well. Spread mixture in a 9 x 13-inch pan. Set in refrigerator for 2 hours. Makes about 4 pounds of fudge.
Melt margarine in 13 x 9 x 2-inch pan. Mix dry cake mix and 1 egg. Pat in pan over margarine. Beat cream cheese, 2 eggs and powdered sugar until light and smooth. Spread over cake mix. Bake 35 minutes at 350°. Cool and then cut in squares.
Cook spaghetti in boiling salted water. Drain and return to saucepan. Pour melted butter over it. Mix grated cheese with the spaghetti. Cut bacon or sausages into small pieces; add to spaghetti and cheese. (If sausages are too dry and hard, put them through a meat grinder.) Add cracker meal, salt, pepper and nutmeg. Beat eggs. Add to mixture; mix well.
Sift flour, salt, sugar, baking soda and baking powder. Add shortening and use pastry as for pie crust. Add yeast mixed in lukewarm water and thoroughly dissolved according to package directions. Add buttermilk and knead with hands until all ingredients are thoroughly mixed. Put dough in bowl, cover tightly to avoid drying out and set in refrigerator until ready to use. Dough can be used at once, but it is better if left in refrigerator overnight or until well chilled before handling. Properly stored in refrigerator, dough remains fresh 8 to 10 days; keeps a month in freezer.
Arrange ingredients by layer. Pour reserved bean juice over entire casserole. Bake at 350° for 1 1/2 hours.
In medium saucepan, place celery, onions, thyme, nutmeg, black pepper and chicken broth. Bring to boil. Reduce heat and simmer, covered, until vegetables are tender (about 15 minutes).
Boil sugar, milk and butter 1 minute. Remove from heat and add chips and vanilla. Beat well into spreading consistency. Makes enough for 9 x 13 cake or top, middle and sides of an 8-inch 2-layer cake. Delicious and quick.
Saute onion and ground beef until beef is browned. Drain grease. Add rest of ingredients; simmer, covered, for 30 minutes.
Cut limes into quarters. Alternately place 3 scallops and 2 lime wedges on each skewer. Combine melted butter and lime juice. Grill over a medium-high flame for 3 to 4 minutes, basting frequently.
Mix first 5 ingredients and moisten with half and half until mixture forms a roll and is not crumbly. Roll in waxed paper. Chill for at least 24 hours. Slice and serve with whipped cream.
Mix all ingredients together (save some Cool Whip for top) and pour into baked pie crusts. Chill 4 hours. Makes 2 pies.
Mix dry ingredients. Add eggs, milk and vanilla. Mix well. Add dates and nuts. Bake in greased pan at 350° for 30 minutes. Spoon into dishes and serve with Cool Whip.
Combine water, milk, salt in saucepan. Bring to boil; remove from heat. Add buds or flakes. Let mixture cool enough so you can work in flour with hands. Knead until all flour is worked into potato mixture. Cut pieces, to roll, into 12 "ropes". Using a butter knife cut pasta into 1/4 to 1/2-inch pieces. Indent pasta with index finger (optional). To cook: Bring large pot of water to boil and 1/2 teaspoon salt if desired. Add pasta to water, when gnocchi dumplings rise to top approximately 8 to 10 minutes, drain. Cover with favorite tomato sauce and grated cheese. Serves 4 to 6.
Add to mixer in given order at medium speed. Stir in sunflower seeds just before serving.
Preheat oven to 350°. Beat eggs and oil together in a large bowl. Combine sugar, salt, soda, cinnamon and flour together in small bowl and then gradually add to egg mixture. Add apples, nuts and 1 teaspoon vanilla, mixing by hand. Bake in well-greased 9 x 13-inch pan for 60 to 70 minutes or until done when toothpick is inserted in middle.
Mix everything except chocolate chips and nuts together. Beat for 2 minutes. Add chips and nuts. Bake 1 hour in a 325° oven in a greased and floured Bundt pan. Frost with vanilla or chocolate frosting when cool.
Roll out biscuits. Fill with apples. Fold over and pinch edges together. Bring remaining ingredients to boil. Pour over apple dumplings. Bake at 350° for 25 to 30 minutes.
Heat all ingredients, except popcorn, to boiling in Dutch oven over medium to high heat, stirring constantly. Add popcorn. Cook about 3 minutes, stirring constantly until popcorn is well coated. Cool slightly. Dip hands into cold water; shape mixture into 2 1/2-inch balls. Place on waxed paper and cool. Wrap individually in plastic bags and seal.
Combine all ingredients; pour into greased iron skillet. Bake at 350° for 30 to 45 minutes or until golden brown.
Mix all together to make meat balls. Boil 1 inch water in pan; add meat balls in water and simmer. Can make gravy to taste.
Cut biscuits in quarters and roll in sugar-cinnamon mix (1/2 cup sugar and 1/2 teaspoon cinnamon). Pile in a greased and floured Bundt pan.
Mix box cake mix according to directions on package. Stir in cinnamon and nutmeg. If you really like cinnamon, add a lot. Batter will turn light brown. Pour into a 13 x 9 inch well greased cake pan (I spray mine with Pam). Peel and cut into chunks at least 4 large apples. Insert them into cake by just laying them on top. I put lots and lots of apples into the cake. Then with a knife I push them down so that the batter comes up above them. Sprinkle a little more cinnamon and nutmeg on top of the cake and bake according to directions on the cake mix box. Serve warm with a scoop of ice cream on top.
Combine oil, sugar, eggs and molasses; mix well. Add dry ingredients. Mix well. Chill at least 2 hours. Form into balls; roll in sugar. Bake at 350° for 10 minutes.
Mix together 1 cup sugar and 2 tablespoons of cornstarch. Bring 1 3/4 cups water to a boil. Add sugar and cornstarch mixture. Cook until clear. Add jello. Let this cool slightly before adding sliced fruit. Cool and pour into pie crust. Place in refrigerator a few hours to set up. Top with Cool Whip or just serve a large spoonful of Cool Whip with each slice.
Grease pizza pan. Slice sugar cookie dough in 1/4-inch slices. Spread over pan and press together. Bake according to dough directions. Cream powdered sugar, cream cheese, lemon and cream. Spread over baked crust. Blend apple jelly, orange juice and cornstarch over low heat. Arrange fruit on top of cream cheese mixture. Glaze with apple jelly mixture. Allow glaze to cool. Refrigerate. Cut with pizza cutter.
Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Re-stuff potatoes and bake for 1/2 hour at 350°.
Soak gelatin in 1/4 cup water. Add salt, sugar or Equal, boiling water and vinegar. Cook on low heat, stirring until gelatin is dissolved. Add remaining ingredients. Pour into container and put in fridge to congeal. Serve on lettuce and top with mayonnaise, if desired.
Soak beans overnight in water. Next morning, empty Ro-Tel into crock-pot along with rinsed beans. Add enough water to cover beans, flavor packet from bean package and lemon juice. Cook on high for 6 hours, then turn on low for 4 hours. Add chili powder the last hour. Serve with Mexican cornbread and salad.
Put first 4 ingredients in large pan and stir over low heat until dissolved. Turn up heat, stir a few times until it comes to a boil. Cover and let boil for 5 minutes without stirring. Remove from heat. Add marshmallows and stir until dissolved. Add chocolate and stir until melted. Pour into lightly greased 10 x 15-inch pan and chill before cutting.
Cook squash and onion until tender. Drain. Mix sour cream, soup and egg together. Stir into vegetables and chicken. Place layer of bread crumbs or stuffing in baking dish. Fill with chicken mixture. Top with remaining bread crumbs or stuffing. Bake at 400° for 25 minutes.
Spray Bundt pan generously. Add all ingredients, one at a time, on top of each other, beginning with pie filling. Bake at 350° for 1 hour.
Chop the beef very fine; also mushrooms and olives. Soften cream cheese and add all ingredients. Roll into ball. Serve with crackers, Sociables.
Beat vanilla and eggs 3 minutes. Stir together butter, brown sugar and white sugar. Put together with egg mixture. Add flour, soda and salt. Mixture will be sticky and dry. Stir in chopped nuts and chocolate chips. Drop by spoon on waxed paper; form into balls on a cookie sheet. Always use new waxed paper. Bake at 350° for 8 to 10 minutes and cool 3 to 5 minutes before removing from pan.
Mix beef broth, tomato juice, lemon juice, chopped onion, sliced garlic, Tabasco, salt and pepper and chill 4 hours. Meanwhile, chop green pepper, cucumber and tomato; chill. Divide vegetables into soup bowl. Pour soup over vegetables. Makes 8 to 10 servings.
In large, nonmetal bowl, combine all ingredients, except carbonated beverage. Cover. Refrigerate 1 to 2 hours to blend flavors.
Melt butter in a 9 x 13-inch pan. Heat oven to 350°. Mix batter and pour over butter. Bake 30 minutes or longer if needed. For browner top, place under broiler for a few seconds. Best served warm.
Layer 1 package rolls, cheese mixture, then second package of rolls. Brush egg white on top. Bake at 350° for 20 minutes in a 9 x 13-inch pan.
Peel eggs; cut in half lengthwise. Place yolks in a bowl. Stir in next 8 ingredients. Transfer yolk mixture to pastry bag and pipe into eggs white halves. Can spoon in carefully. Before serving sprinkle with paprika. Top each egg half with parsley leaf if desired.
In a saucepan add oleo, milk and brown sugar. Cook until oleo melts. Pour into two 8 x 10-inch cake pans or one 13 x 9-inch pan. Sprinkle pecans over mixture.
In skillet over medium heat in hot butter, cook shrimp and green pepper with garlic and red pepper until shrimp turn pink. Stir in soup and water. Heat thoroughly and serve over fettucine. (Recipe can be doubled.)
Place chicken in bowl. Mix all other ingredients and marinate chicken for at least 6 hours. Barbecue marinated chicken until done. Heat sauce in microwave until hot. Place chicken back in sauce and serve. Excellent.
Heat oven to 350°; grease 9 x 13-inch pan. Mix together first 8 ingredients; spread in pan. Top with Cheddar and crushed potato chips. Cover with foil. Bake 30 minutes; uncover and bake 10 minutes more.
Beat all but nuts for 2 minutes. Pour batter over nuts in bottom of a greased tube pan. Bake 1 hour at 325°. Cool 15 minutes; remove from pan.
Mix together the first five ingredients. Then add the last four ingredients. Stir until mixed, then beat 3 minutes. Pour into greased and floured 13x9 pan. Bake at 350 for 35-45 minutes.
Brown meat and onions in butter until meat loses pink color and onions are tender. Add mushrooms, flour and salt to taste. Cook for 5 minutes, stirring constantly. Take off flame and add soup. Simmer for 10 minutes. Add sour cream and heat. Serve over medium size egg noodles until tender.
Combine pineapple, sugar, flour, cinnamon and salt. Cut 5 to 6 (3 3/4 to 4-inch) circles from each pie crust using biscuit cutters. Place circles on cookie sheets coated with cooking spray. Mix egg and water. Brush edge of dough with egg mixture. Place 1 tablespoon pineapple filling in center. Fold edges, overlapping dough to make pleats. Brush outer edge with egg mixture. Sprinkle edge with additional sugar. Sprinkle with coconut. Bake in 400° oven for 18 to 20 minutes. Cool; dollop with jam. Serves 12.
Mix oil and sugar; add eggs, one at a time. Sift all dry ingredients and mix with sugar mixture. Add carrots and nuts. Bake in 3 (9-inch) layer pans at 325°.
Cut tenderloin across the grain into 1/4-inch strips about 2 inches long. In large skillet brown meat in oil. Stir in beef, sugar and soy sauce. Place mushrooms, green onions, onion, celery and bamboo shoots in skillet. Cover and simmer 8 to 10 minutes or until onion is tender. Add frozen vegetables and sliced water chestnuts until heated through. Do not overcook. Vegetables should still be crisp and bright in color.
Mix all ingredients and pour into unbaked pie crust. Bake at 350° for 40 minutes.
Use a 9 x 13-inch pan. Shred lettuce over bottom; chop spinach over top of lettuce. Next, add chopped green onions, peas, eggs and bacon. Mix together mayonnaise, sour cream and dressing. Spread over the top of pan. Make 24 hours in advance of serving. Serves 12.
In a large pot of boiling salted water, cook noodles until tender but still firm, 10 to 12 minutes. Drain and rinse briefly under cold running water; drain well.
Mix sugar, butter and evaporated milk in a saucepan. Bring to a rolling boil; boil 3 minutes, stirring frequently. Remove from heat. Stir in last 4 ingredients. Drop by tablespoonfuls onto waxed paper. Let stand until set. Makes 2 1/2 dozen.
In a wide frying pan over medium heat, melt butter. Add onion and garlic; cook until onion is soft. Stir in rice and continue cooking, stirring occasionally, until rice is lightly browned. Pour in chicken broth and bring to a boil. Cover, reduce heat, and simmer until rice is tender (about 25 minutes). Stir once or twice and season to taste with salt. Toss gently with cheese.
Cook angel hair pasta in boiling water until done. Drain, reserving 1/4 cup water. Mix angel hair pasta, defrosted spinach souffle and reserved water. When serving, sprinkle on Parmesan cheese to taste.
Prepare macaroni dinner according to package directions. Add peas, tomato, salad dressing, celery, onion and seasonings. Chop five eggs; add to dinner mixture. Mix lightly. Chill. Stir in additional salad dressing before serving. Garnish with remaining egg, sliced.
Peel cucumbers, cut in half lengthwise. Scoop out seeds with spoon and slice crosswise. On first day, peel, seed, slice and soak 24 hours in lime and water.
Crush cookies in a Ziploc storage food bag with a rolling pan. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies. Place 1 tablespoon crushed cookies into plastic 7-ounce cups. Then fill cups up 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Plant gummy worms into the cups of dirt.
Brown hens in oil. Add garlic. Sprinkle with herbs. Add 1/2 cup water or chicken stock. Cover; reduce heat to low and cook until done, 40 to 60 minutes.
Cook oil and flour over medium heat to make a roux. Add onions, celery, bell pepper and garlic. Saute 10 to 15 minutes or until vegetables are wilted. Add canned mushrooms. Add chicken breasts and saute for 10 minutes. Slowly add chicken stock. Stir. Bring to a rolling boil, reduce to simmer, and cook about 1 hour. You may need to add more chicken stock to retain liquid. Add green onions, parsley, Tony's seasoning, salt and pepper. Cook 30 more minutes. Makes 4 to 6 servings.
Put 1 cup water, lemon juice, sugar and 2 cups strawberries in blender; adjust lid. Blend until strawberries are pureed and sugar is completely dissolved. In pitcher, combine strawberry mixture with remaining 2 cups water and few drops red food coloring. Mix well. Add crushed ice, sliced strawberries and lemon slice floaters to strawberry mixture in pitcher. Serves 6.
Cook 3 minutes and knead. Makes nice, soft play dough. Store in Tupperware. Will last for a long time and doesn't stain.
Place beets, vinegar, salt, sugar and water into saucepan; heat just until sugar dissolves. Place eggs into a 1/2 gallon jar. Add beet mixture. Make sure all eggs are covered. If not, add enough water to cover. Refrigerate 3 days before serving.
Cream together shortening and sugars. Add egg; beat well. Sift together flour, baking soda, allspice, cinnamon and salt. Add to shortening mixture; stir in pears and nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Let stand until cool. Remove from pan.
Combine peanut butter with oil and whisk; add rest of ingredients. Serve with vegetable sticks.
Brown and crumble bacon, drain on paper towel. Toast sesame seeds and almonds at 350° for 5 minutes (watch closely, almonds burn easily). Break lettuce into bite size pieces, add onions. Top with bacon, seeds, almonds and noodles.
Cut cabbage and pack into quart jars. Add to each quart, 1 teaspoon salt and 1 teaspoon sugar, then to each quart add 1 tablespoon of white vinegar. Fill jars with water and seal.