HumbleIntelligence/food-ner-1-Million huggingface dataset:
Any vegetables can be used such as cauliflower, green beans, peas or add all combined.
Combine flour and salt in a mixing bowl. Cut in Crisco with pastry blender or 2 knives until mixture is uniform. Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. Form into a ball. Roll out dough on floured surface to a circle 1/8-inch thick and about 1 1/2-inches larger than inverted plate. Ease dough into pie pan. Trim and flute edges.
Squeeze 1/2 cup juice from the lemons. Combine the juice, salt, pepper and thyme in a glass baking dish or shallow stainless pan. Add the fish and turn to coat. Cover and refrigerate at least 30 minutes, turning 2 or 3 times. Heat the broiler and melt the butter. Drain the fish. Brush with butter and broil on both sides until opaque throughout, about 10 minutes in all.
Simmer raisins in water 5 minutes. Combine beaten eggs, sugar and salt. Gradually add to hot raisins. Cook, stirring constantly, until thickened. Stir in butter, vanilla and walnuts. Cool slightly. Pour into pastry lined pie pan. Cover with pastry strips, arranged lattice fashion. Bake in very hot oven, 450°, for 10 minutes. Reduce heat to 350° and bake 20 minutes longer.
Mix flour and fruit. Break in eggs. Add milk. Mix thoroughly. Line a 13 x 9 x 2-inch pan with heavy-duty foil or 13 x 13-inch Pyrex pan. Bake at 300° for 45 minutes. Then at 200° for 45 minutes.
Spray a 9 x 13-inch pan. Layer rhubarb, sugar, Jell-O and cake mix (in order - do not mix). Dot with butter and pour water on top. Bake at 350° for 1 hour.
Cream the first three ingredients together with mixer. Add eggs, one at a time. Add flour alternately with milk and lemon and vanilla flavorings. Pour batter into a well-greased and floured tube pan. Bake for 1 1/2 hours at 300°.
Melt margarine in skillet over low heat. Mix eggs and milk. Pour into skillet. Cook slowly, stirring occasionally, until eggs begin to set. Add cheese spread. Continue cooking, stirring occasionally, until cheese spread is melted and eggs are set. Fill tortillas with eggs, lettuce and tomato. Roll up. Serve with salsa. Makes 6 servings.
In skillet, melt butter. Add onion, rice and oregano. Cook on top of stove until slightly brown. Add beef consomme and water. Add salt to taste and mushrooms. Bake at 350° until fluffy.
Grind Bif, cheese and onion. Add other ingredients; bake until bubbly.
Mix all ingredients together except corn flake crumbs. Put in 9 x 13-inch baking dish. Sprinkle corn flake crumbs on top. Bake in 350° oven for 40 to 45 minutes.
Parboil and drain frozen peas. Cut up celery, onions and green pepper. Add to chilled peas. Mix in enough Miracle Whip to make salad creamy.
Rub surface of chicken with vegetable oil; bake for 25 minutes at 375°. Set aside to cool. Melt butter; saut onion and celery 4 to 5 minutes in large saucepan. Dice chicken and add it to other ingredients, except noodles. Boil, then reduce heat and simmer 30 minutes until carrots are soft. Add noodles and simmer for 15 minutes. Serve with a pinch of parsley.
Mix cabbage and onion together in large container. Bring to a boil the vinegar, celery seed and mustard. Add oil and sugar and bring to a second boil. Pour this over cabbage. Let stand (covered) outside refrigerator overnight. Next morning, refrigerate. Keeps for weeks. Great with barbecue.
Bring chicken broth and orange juice to a boil. Stir in rice. Cover and simmer 25 minutes. Saute green onions, mushrooms and red pepper in margarine for 5 minutes. Add to cooked rice along with the garlic powder.
Soak beans in cold water overnight. Drain and rinse beans. Combine beans and one quart water in large pan or with enough water to cover beans. Heat to boil, reduce heat and simmer for 2 hours or until tender. Cut beef into 1/4 to 1/2-inch cubes. Heat oil in pan, add meat, green peppers, onions, jalapeno peppers and garlic. Cook until tender. Reduce heat to low; add chile powder, cumin, salt, pepper and tomatoes. Simmer one hour. Drain beans, add to pan with other ingredients and simmer 15 minutes. Serve with sour cream. Makes 6 servings. Even better when made one day and reheated the next.
Melt butter in 3-quart saucepan. Saute onions, celery and mushrooms in butter along with poultry seasoning until onions are just tender. Add chicken and noodles. Cover with water and add soup and bouillon cubes. Bring to boil and reduce heat. Correct seasoning by adding salt and pepper to taste. Serves 8.
Fry finely diced bacon until crisp. Add onion and saut until soft. Add corn to onion and bacon. Cook until it begins to brown. Add milk, salt and pepper. Cook until thickened, then add cream (or canned milk) and heat until smooth. Serves 6.
Cook noodles; drain. Set aside and keep warm. Saute green onion in 2 tablespoons margarine. Add mushrooms and peas and cook until heated. Remove from pan and set aside. Melt remaining margarine in pan; add flour. Stir until smooth. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and pepper. Add cheese and stir until smooth. Add vegetables, ham and tomatoes. Mix well. Cook until heated thoroughly. Serve over noodles.
Mix and bake at 400° for 20 minutes. Top with 1/2 cup chopped nuts, 1/2 cup brown sugar and 3/4 cup butter. Bake 10 minutes more.
Wash and drain the chicken wings. Sprinkle with salt; let stand 30 minutes. Beat the eggs. Dip chicken in eggs; roll in flour. Deep fry until golden brown. Put chicken in a baking dish; pour sauce over chicken. Bake for 35 to 40 minutes in a 350° to 375° oven.
Melt butter in double boiler; add mushroom soup, salt, pepper and mustard. Simmer 15 minutes. Whip the cream. Add mushrooms, shrimp and sherry; continue to cook over low heat. Add Parmesan cheese. Fold in cream. If sauce is too thick, you may add milk. To be served over rice, in pastry shell or over toast. Serves 8.
In top of large double boiler, over simmering water, melt the butter and cheese together, stirring with a wire whisk. Blend in Worcestershire sauce, onion and cayenne. With electric beater, thoroughly beat in the eggs. Turn off heat. Carefully dip each bread cube into the cheese mixture. Turn to coat thoroughly. Shake off excess mixture. Place cubes on cookie sheet and freeze. After cubes are frozen, store in airtight containers. Place cubes on a cookie sheet and bake at 350° for 10 to 12 minutes. Serve immediately. Makes 40 to 45 cubes.
Sear beef (brown rapidly on both sides to hold juice). Place level tablespoon of flour in browning bag and shake well. Place meat in bag. Mix 2 cans of soup with 1 can of water. Stir into the soup sliced carrots, onion and celery. Pour mixture over the roast and tie the bag. Puncture about 3 times with a 2-tined fork (allow steam to escape). Place in 325° oven and bake 1 hour and 45 minutes. Serve with mashed potatoes or rice. Gravy is in the bag.
Melt margarine in 8 x 8-inch baking dish. Parboil squash in small amount of water. Scoop pulp out. Place in bowl; add remaining ingredients, except cinnamon. Mix well. Pour into baking dish. Sprinkle with cinnamon. Bake at 450° for 25 to 30 minutes (425° if using glass dish).
Combine ingredients. Pour over fillets of swordfish and marinate for 4 to 6 hours. Grill for 8 minutes each side.
Brown beef. Drain. Add spaghetti sauce and water. Simmer 10 minutes. In blender, combine cottage cheese, Parmesan cheese, parsley flakes, salt and pepper. Blend well. Mix with 2 cups of grated cheese. Reserve remaining cheese for top.
Core red pepper and cut into strips about 1/2-inch wide and 2-inches long. Heat oil in heavy, medium pan over medium heat. Add pepper strips and saute until nearly tender, 4 or 5 minutes. Add sugar snap peas, garlic, and thyme and toss over heat for a few seconds. Add water and cook, tightly covered, over medium-low heat, stirring occasionally, until peas are tender-crisp, about 3 minutes. If excess water remains in pan, uncover and cook until it evaporates. Season to taste with salt and pepper. Serve immediately.
Layer 1/2 chips, 1/2 chicken, 1/2 onion and 1/2 cheese. Combine soups and broth; put 1/2 of this mixture over first layer. Add second layer of chips, chicken, onion and cheese, followed by remaining liquid mixture. Bake 1 hour at 350°.
Combine flour and next 3 ingredients. Gradually add margarine, sugars, egg substitute and vanilla. Stir in raisins. Spray cookie sheet. Drop dough by spoonfuls and bake at 350° for 10 to 12 minutes. Makes 3 dozen.
Layer coconut and chopped nuts in bottom of sheet cake pan. Mix German chocolate cake mix according to directions on box and pour mix over bottom layer. Take stick of margarine and cream cheese and heat in microwave until softened. Add powdered sugar to this and pour as evenly as possible over top of cake mix. Bake at 350° or temperature on cake box, adding 5 minutes baking time for mixture.
Mix jello and water. Add all other ingredients, except sour cream. Pour half of the mixture into long dish and let congeal. Spread sour cream over it. Add the other half of the jello mixture and let it congeal.
Mix lettuce and onions. In a skillet, brown in butter, almonds, sesame seed and broken up noodles over low heat. Add to lettuce and onions.
Cook potatoes and onions together until potatoes are tender. Drain and reserve water. Put potatoes through a ricer or coarse strainer.
Spray pizza pan with Pam. Prepare Duncan Hines sugar cookie mix as directed on box. Spread on pizza pan and bake at 350° until brown; let cool.
Crumble beef into a 5-quart Dutch oven. Add onion. Cook over medium heat 5 to 6 minutes. Drain off fat. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer covered 1 hour, stirring occasionally.
Preheat oven to 500°. Mix flour and shortening. Add just enough buttermilk until dough leaves side of bowl. Too much milk makes dough sticky and difficult to handle, while too little milk makes biscuits dry. Knead dough on a floured surface. Roll dough and cut out biscuits. Best to roll dough about 1/2 inch thick before cutting. Bake on an ungreased baking sheet, almost touching, at 500° for 8 to 10 minutes or until top is golden brown. You may wish to dip cut dough into melted butter prior to baking.
Dissolve lemon gelatin in boiling water. Stir in vanilla ice cream and pineapple. Chill until partially thickened. Stir and pour into baked, cooled pie crust. Chill until firm.
Bake pie crusts first. Mix all other ingredients and pour into pie shells. Bake for 30 minutes.
Brown hamburger. Drain. Prepare instant potatoes according to directions on box. Place hamburger into baking dish. Drain corn, then place corn on top of the hamburger. Next, put the instant potatoes on the top. You may garnish with cheese, if desired. Bake in oven at 350° for approximately 30 minutes. Delicious and fast.
Cook and drain frozen broccoli. Mix together broccoli, mushroom soup, mayonnaise, onion and 2 eggs. Add Cheddar cheese soup, Stove Top and melted butter. Put in baking dish. Bake at 350° for 45 to 55 minutes.
Mix and press flour, melted butter and pecans into an oblong baking dish. Bake at 375° for 5 minutes.
Mix oats, flour, brown sugar, baking powder and salt. Add oleo and cut in with a pastry blender. Stir in raisins. Add eggs and milk. Stir until ingredients are moistened. Fill 12 medium sized paper lined muffin cups. Sprinkle with topping. Bake at 400° for 18 to 20 minutes.
Boil squash until tender, drain and set aside. Melt butter and blend in flour, tomatoes, pepper, onion and egg. Season to taste with salt and pepper. Simmer for five minutes. Put squash into buttered dish (9 x 13-inch). Pour tomato mixture over squash and sprinkle cracker (or bread) crumbs over top. Add grated cheese for topping. Bake at 350° for 30 minutes.
Drain pineapple and mandarin orange segments. Place in mixing bowl. Add coconut and pecan pieces. Fold in sour cream. Start with 8 ounces of sour cream. Add more sour cream to your liking or taste. Refrigerate 4 to 8 hours.
In a large bowl, mix the first 6 ingredients. In small bowl, mix buttermilk, oil and egg, then stir into flour mixture until dry ingredients are moistened. Pour in greased loaf pan. Bake 1 hour at 350°. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. Cut loaf lengthwise into thirds, then crosswise into eighths.
Combine syrup and sugar in saucepan. Place over medium heat. Heat until bubbles (do not overcook). Stir constantly. Remove from heat. Add peanut butter. Stir until smooth. Add cereal. Stir until coated. Pour mixture into a greased 9 x 12-inch pan. Cool.
Bake at 350° for about 20 minutes in a loaf pan. Glaze with powdered sugar and water.
Butter a long casserole dish. Partially cook and drain the broccoli thoroughly, then place in buttered dish. Place chicken on top of broccoli. Cover chicken with ham. Mix the next 5 ingredients and spread over the casserole. Top with cheese and bread crumbs. Bake at 350° until casserole bubbles, approximately 20 minutes.
Grease a 9 x 9 x 2-inch pan. Preheat oven to 350°. Whirl fully ripe bananas in blender. Add oil and eggs; whirl until well blended. Place flour, sugar, baking soda and salt into a medium size bowl. Pour banana mixture into dry ingredients and mix until blended. Pour into pan; rap on table to remove any large bubbles. Bake at 350° for 45 minutes or until center springs back when lightly touched.
Saut celery and onion in margarine in large Dutch oven until tender. Add next 8 ingredients; cover and simmer until vegetables are tender. Mash vegetables. Add milk and cheese. Cook and stir until cheese is melted.
Cream together sugars and margarine; add eggs one at a time, beating after each addition. Add peanut butter and vanilla. Combine flour, salt, and baking soda in a large bowl. Add dry ingredients, a little at a time, to creamed mixture. Dough will be very soft. Drop by teaspoon onto cookie sheet; flatten with a fork dipped in sugar. Bake about 10 minutes at 350°. Yields about 30 dozen.
Mix all ingredients together and pour into a 9 x 13-inch pan. Be sure the pan is greased and floured. Bake at 350° for 30 minutes, checking every few minutes until done.
Brown meat; drain and add all other ingredients (except noodles and cheese) and cook until well mixed. Put noodles in 12 x 9-inch pan; pour meat mixture over top of noodles. Top with cheese. Cover and put in oven. Bake at 400° for 40 minutes, covered.
Combine sugar, oil and eggs; beat well. Add flour and beat well. Fold in apples. Bake at 350° for 35 minutes in 3 pans.
Grind vegetables using coarse blade. Sprinkle with salt. Let stand overnight. Rinse and drain.
Combine all ingredients. Roll into small balls. Place on baking pan about 1-inch from each other. Brown in 350° oven approximately 20 minutes. Remove from oven and place in crock-pot with spaghetti sauce. Let simmer in sauce about 1 hour before eating. Makes about 25 meatballs.
Mix together all ingredients. Bake at 350° for 1 hour. A 13 x 9-inch pan works well. Serves 10 to 12.
In a bowl, mix herring, potatoes, apples, beets, pickles, cucumber, eggs, sour cream and mustard. Stir until well blended. Season to taste with salt and pepper. Line a salad bowl with lettuce leaves and spoon in salad mixture. Garnish with egg slices. Chill until ready to serve.
Put eggs into a frying pan. Beat eggs in pan. Add 1 cup milk and mix well. Mix sugar and flour together in another bowl. Add to the egg and milk mixture. Put in salt. Add the other cup of milk and the vanilla. Cook on burner medium heat and stir constantly until thickened. Pour into baked pie crust. Add 1/2 cup coconut if you want coconut pie.
Mix flour and sugar together until smooth. Stir in a small amount of the pineapple-orange juice and mix until smooth. Add the egg and beat well (with spoon). Add the rest of the pineapple juice while stirring, then add the butter. Cook over medium-low heat, stirring constantly. When mixture comes to a boil, remove from the heat and cool. After cooled, fold in Cool Whip. Spread over Jell-O. Sprinkle Cheddar cheese on top.
Place fillets in greased baking dish. Sprinkle with Cajun and lemon pepper seasonings. Bake at 350° for 20 to 25 minutes until fish flakes easily with fork. Makes 6 servings.
Sift dry ingredients and combine with corn meal. Mix eggs and milk; add with shortening. Beat until smooth. Pour into greased shallow pan and bake in a moderate oven (450°) for about 20 minutes.
Combine all but last ingredient, pour into a greased 13 x 9-inch casserole dish. Top with crushed corn flakes or potato chips. Bake at 350° for 45 minutes.
Mix together. Spray casserole pan with nonstick spray. Bake at 350° for 40 minutes or until done.
Wash and hull strawberries. Drain and set aside. Make or use frozen pie crust. Bake according to recipe.
Chop dried beef in blender. Set a small amount aside. Mix all ingredients together. Form into a ball. Roll in chopped beef. Chill and serve with crackers.
Cream together sugar and margarine. Add eggs; mix together. Sift together cocoa, flour, baking soda and salt; add to creamed mixture. Add buttermilk, boiling water and vanilla. Pour in a greased 9 x 13-inch pan and bake at 350° for 30 to 35 minutes.
Heat oil in heavy large skillet over medium high heat. Add leeks and bell peppers; saute until just tender, about 8 minutes. Add crushed red pepper; stir for 30 seconds. Transfer to plate. Add sausage to skillet; cook until no longer pink, crumbling with fork, about 4 minutes. Transfer to another plate.
Season thin slices of round steak with salt and pepper. Put slice of onion, slice of bacon and a pickle slice on meat. Roll and tie with thin string (thread or dental floss). Fry onion until soft. Remove onion to platter. Fry rolled steak quickly on both sides. Lower heat, add onions and 1/2 cup water and simmer until done. Thicken gravy with flour.
In large mixer bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon and vanilla. Pour into pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Heat milk to just below boiling; let cool to wrist temperature (neither hot, nor cool on your wrist). Stir in flour with a wooden spoon (not metal). Gently fold in Starter from previous batch. Let mixture sit in a warm place overnight. Use in Sourdough Waffles or in many other recipes.
Wash, peel and cut potatoes into cubes. Cover potatoes with water in saucepan. Chop onion and add to potatoes. Cook until tender.
Heat oil, vinegar and sugar in pan and boil. Cool mixture. Add salt and pepper and pour over drained vegetables. Refrigerate, will keep for several days.
Cook squash and onions until tender. Drain and mix with remaining ingredients. Pour in a greased baking dish. Mix stuffing mix, margarine and cheese. Sprinkle on top and bake at 350° for 20 minutes.
Combine water, yeast and sugar. Add salt and 2 cups flour. Beat 2 minutes with electric mixer or rotary beater. Add eggs and shortening. Beat for 1 minute. Blend in 4 1/2 cups sifted flour and stir until dough is formed. Let rest for 20 minutes. This makes dough easier to handle.
Soften ice cream to stirring stage. Mix with pudding and peanut butter. Fold in cool whip. Pour into crust and freeze. Let sit out 10 minutes before serving.
Combine all ingredients except bread crumbs. Stir well; cover and chill 8 hours. Ladle into serving bowl; sprinkle with bread crumbs. Yield: About 2 quarts.
Mix ingredients well. Pack in loaf pan. Bake at 350° for about 45 minutes.
Combine yogurt, pimiento, coriander, cumin, salt and pepper in blender or food processor. Puree until smooth. Yields 1 1/4 cups.
Combine ingredients. Chill sauce and seafood before serving. Will keep for a long time in the refrigerator.
Mix together in a large bowl: pudding mix, sour cream and Cool Whip. Beat until smooth.
Mash cranberry sauce with fork; add lemon juice and blend. Pour into 1-quart bowl with lid. In another bowl, add sugar to softened cream cheese and mayonnaise; mix well. Add pecans. Whip cream and fold into this mixture. Spoon this mixture over cranberry sauce and freeze until firm. To serve, cut into wedges and put on lettuce leaf. Good with turkey and dressing. Makes 3 servings.
You will need aluminum foil, in strips 9 inches wide by 9 1/2 inches long (one per cone).
Heat oven to 350°. In a huge bowl or cook pot, beat together margarine and sugars. Blend in eggs and vanilla. Add peanut butter; mix well. Stir in oatmeal, chocolate chips and baking soda, mixing well. Drop by 1/4 cupful on ungreased cookie sheet. Flatten with fork to 2 1/2-inch diameter. Bake at 350° for 10 to 12 minutes. Cool 1 minute before removing from pan.
In large skillet, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly.
Add the boiling water to the jello, mixing well, and refrigerate until slightly thickened. In large mixing bowl, whip the chilled milk and add lemon juice, rind and sugar. Fold the thickened jello into the milk mixture. Line the bottom of a 9 x 13-inch dish with 3/4 cup graham cracker crumbs. Pour the jello mixture into this. Sprinkle the rest of the crumbs over the top. Store in the refrigerator.
Bake the onions in the oven at 350° until fork-tender. Let the onions cool and peel them. Place the onions in a Corning dish and let them get hot again. Stir together sour cream, salt and pepper. Pour over the onions.
Mix sour cream, mayonnaise, cream cheese, horseradish, mustard, Worcestershire sauce and pepper juice. Mix well. Stir in Cheddar cheese and crab. Cover and chill 2 hours. Sprinkle with paprika. Serve with crackers. Makes 20 servings.
Melt oleo. Add eggs and mix. Add sugar, flour, water and vinegar. Cook until thick. Cool. Add mayo and mustard.
Using the largest bowl you own, mix ingredients together in the order listed (dough will be crumbly). Use an ice cream scoop to drop dough onto a cookie sheet (6 to 9 cookies per sheet). Bake at 350° for 8 to 10 minutes or until edges are lightly browned.
In 2 quart saucepan saute onion, green pepper and celery in the butter until onion is tender but not browned. Add mushrooms, tomatoes, bay leaf, sugar, seasoned salt, pepper and Worcestershire sauce. Bring to a boil. Simmer, uncovered for 10 minutes. Add chicken and heat. Blend cornstarch and water and stir into mixture. Cook, stirring until thickened. Add parsley, and salt to taste. Serve on hot cooked rice. Good served with a green salad.
Peel, cut up potatoes and boil (as in making mashed potatoes, using a little less water). When soft, drain water; add margarine and salt to taste. Smash until fluffy. Warm corn tortillas; add 1 tablespoon potatoes and roll into taquitos. Fry in oil until desired crispness. Spread a thin layer of mayonnaise and top with cabbage and Parmesan cheese. Delicious!
Chop green onion; use more white. Add to ground pork. Grate ginger and mix. Add shoyu, sake, sugar, ajinomoto and eggs; mix again. Fry eggs; cool. Spread pork on eggs evenly; roll it from 2 sides. Steam for about 5 minutes on high heat and 20 minutes on low heat.
Saute or brown the onions and pepper a little, then add the mushroom soup. Add the mushroom pieces and sour cream. Simmer a little, then add cut up chicken. Stir in enough cornstarch so it will spread nicely.
Dissolve gelatine. Add sugar and lemon juice. Heat reserved grapefruit juice and enough water to make 1 3/4 cups. Add to gelatine mixture. Chill until slightly thickened. Add fruits, celery and nuts. Put in a ring or mold previously rinsed in cold water and it will set in about 3 hours. Serves 6.
Wash and trim cauliflower, leaving it whole. Cook in water with salt added, about 15 minutes. Drain. Place in shallow dish. Frost with mayonnaise and mustard mixture. Sprinkle with cheese. Bake 10 minutes at 350° until cheese melts. Easy and delicious.
Sift all dry ingredients together in bowl. Melt shortening and cool. Add shortening and buttermilk to dry ingredients and beat 2 minutes. Add eggs and beat 2 more minutes. Bake 25 minutes at 350°.
Mix ingredients and add crab meat last. Fry 3 to 5 minutes on each side. Makes 12 cakes.
Grind meat and onion together. Mix all other ingredients together and blend thoroughly with meat and onions. Tastes good on rye bread.
Mix baby food, sugar, oil, eggs and food coloring. Add remaining ingredients. Bake at 350° for 45 minutes to 1 hour.