HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make two 1/2-inch slits with a sharp knife in the shell of each chestnut. Place them in a deep saucepan with the oil and cook slowly for 5 minutes, shaking the pan frequently. Then bake in a very hot oven (400°) for 5 minutes. Remove and cool. Peel nuts and mash the nuts and add to the bread crumbs which have been blended with all the ingredients. Stuff turkey lightly.
In a bowl, combine first 5 ingredients. Add egg and soy sauce; mix thoroughly. Season with salt and pepper. At one end of a lumpia wrapper, spoon about 2 tablespoons of pork mixture and roll tightly. Brush one end of wrapper with water to seal. Cut roll into 2-inch pieces. Deep fry until golden brown. Serve with hot sweet and sour sauce.
Combine all ingredients and boil for 1 minute. Remove from fire. Beat until creamy, enough to spread. Cover one 9-inch layer cake.
Save 1 cup of strawberries for the top. Line dish with a layer of vanilla wafer crumbs. Mix powdered sugar, melted butter, beaten eggs and 1 teaspoon of vanilla; layer on crumbs. Add a layer of sliced berries.
Using a coarse blade, grind onions, cabbage, tomatoes and peppers. Mix all ingredients in a large bowl. Sprinkle with pickling salt and let stand overnight. Rinse and drain well. Combine sugar, vinegar, mustard seed, celery seed and turmeric. Pour over vegetables. Heat over medium heat until vegetables are transparent. Pour into sterilized jar and process in hot water bath 10 minutes.
Mash potatoes and add all remaining ingredients. Put in lightly buttered casserole dish. Bake at 350° for 30 minutes. Serves 6 to 8.
Preheat oven to 375°. Remove excess fat from chicken. Season with salt and oregano. Remove and reserve 1/4 cup tomato sauce. Combine remaining sauce, rice, zucchini, water and salt in a 12 x 8 x 2-inch baking dish. Stir well. Arrange chicken over rice mixture. Cover tightly with foil and bake 1 hour. Spoon reserved sauce over chicken. Sprinkle with cheese. Return to oven for 2 to 3 minutes to melt cheese.
Make flour, butter and powdered sugar like a pie crust. Bake at 325° until light brown. Let cool. Mix well cream cheese, powdered sugar and vanilla. Add Cool Whip. Top with strawberries and Danish Dessert Glaze and Pie Filling.
Prepare and cook the turkey as for roasted turkey up to the last hour of baking time. Mix the other ingredients together to make a barbecue sauce. During the last hour of roasting, baste the turkey frequently with the sauce, omitting the use of foil. Serves about 12 to 15.
Prepare onions as directed; cut into 1/4-inch slices and separate into rings. Heat oil (1-inch) in 3-quart saucepan to 375°. Beat remaining ingredients with hand beater until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onions at a time in hot oil, turning once, until golden brown, about 2 minutes. Drain. Makes 4 servings.
Cut the meat into strips and the mushrooms into thin slices. Brown the meat in butter in a frying pan. Pour the cognac over the meat and flamb. Add salt and 1 teaspoon of paprika. Return to the heat. Add the mushrooms, the Worcestershire sauce, the ketchup and the fresh cream. Stir well and leave uncovered on a low heat for 5 minutes, not more. Serve with rice.
Melt 1/2 cup margarine and 1 square chocolate. Blend sugar, vanilla, eggs, crumbs, coconut and nuts into margarine-chocolate mixture. Mix well and press into ungreased 11 x 7-inch pan. Refrigerate.
Preheat oven to 350°. Prepare cake mix by package directions. Pour 2 cups batter into greased 13 x 9-inch baking pan. Bake for 15 minutes. In heavy saucepan, over low heat, melt caramels and margarine. Remove from heat. Add sweetened condensed milk; mix well. Spread caramel over cake; spread remaining cake batter over caramel. Top with nuts (optional). Bake for 30 minutes, or until cake springs back when lightly touched. Cool.
Fry bacon crisp, remove from pan, drain and crumble. Add 1/2 c. of bacon fat left in the pan. Add flour and onion. Stir in spices. Cook only until medium thickness. Add potatoes, parsley and crumbled bacon. Mix carefully with 2 forks to prevent mashing the potatoes.
Unroll crescent rolls on cookie sheet and seal perforations. Bake at 350° for 10 minutes. Cool. Mix cream cheese, mayo and dressing. Spread on dough. Top with vegetables, saving cream for last topping. Serves 8.
Mix all vegetables. Mix together sugar, vinegar, mayonnaise and sour cream. Pour over vegetables. Store in airtight bowl.
Mix all ingredients. Put in greased 9 x 9-inch pan. Top with crushed corn flakes, potato chips or bread crumbs. Bake at 375° for 40 minutes.
Melt marshmallows in milk; add crushed crackers or wafers and mix well. Add other ingredients and mix well. Press in container or make into rolls on wax paper. Slice when well chilled.
Cream shortening and sugar. Add eggs and vanilla. Beat well. Sift dry ingredients and add to creamed mixture. Add remaining ingredients. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 6 dozen cookies.
In 4-quart nonmetal container, combine lemonade, lime-ade, powdered sugar and crushed ice; mix well. Cover and freeze, stirring occasionally. Remove container from freezer 30 minutes before serving. Spoon 2 cups slush mixture into blender; add 1 cup club soda; blend until frothy.
Put eggs, onion, salt, pepper, flour, baking powder and 1/2 cup of the potato cubes into blender container. Process at grate until potatoes have gone through the blades. Stop blender and add remaining potatoes. Cover and process at chop just until all potato cubes have passed through the blades. Use a rubber spatula to help guide potatoes into the blades. Do not overblend. Pour onto a hot, well-greased griddle. Cook until golden brown. Drain on paper towels. Yield: 12 pancakes. Serve with applesauce or sour cream.
Take some bread. Get the jar of peanut butter and fluff. Take the lids off. Then you take a knife, stick the knife into the peanut butter and pull it out and spread it on the bread. Then you stick the knife in the fluff and pull it out and spread it on the bread. Then you take the other bread and slap it down on the other piece of bread and then you eat it.
Mix flour, margarine and pecans. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese. Spread over cool crust. Mix both puddings and milk until thickened, then spread over cream cheese layer. Top with the rest of Cool Whip and chill for 2 to 3 hours before serving. Keep refrigerated. You may sprinkle chopped nuts on top.
Gently take leaves off of basil stalk and tear into smaller pieces. Add basil, oil, nuts, garlic and salt to blender. Blend until relatively smooth. Add Parmesan, Romano and butter and blend slightly. Pour over cooked tortellini and mix well.
Heat oven to 375. In large skillet, cook beef and onion over medium heat for 8 to 10 minutes until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. In medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9.5 or 10 inch glass deep-dish pie pan or 11 X 7 inch glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary. In small bowl, mix parmesan cheese and margarine, spread evenly over dough. Bake at 375 for 18 to 25 minutes or until deep golden brown.
Mash cooked squash. Add other ingredients; mix well. Pour into greased dish; bake at 375° for about 40 minutes.
Cream soft butter, sugar, salt and egg thoroughly. Add vanilla; beat well. Gradually add flour. Put in cookie press. Press out designs on ungreased cookie sheets. Bake in 400° oven for 6 to 10 minutes.
Spray 8 or 9-inch pan with no stick cooking spray (2 or 3 sprays). Spread on bottom and sides of pan with paper towel. Put gelatin and water in 1 1/2-quart microwavable bowl. Microwave on High for 1 1/2 minutes. Stir to dissolve completely.
Melt coating in a saucepan over medium-low heat, stirring until smooth. Add nuts and cranberries; mix well. Spread onto a foil-lined baking sheet. Cool. Break into pieces. Yield: 1 1/4 pounds.
Saute onion and celery in shortening until soft. Cook the rice and broccoli separately. Mix all ingredients together in a 2-quart greased baking dish. Bake at 375° for 10 minutes before serving. Serves 6.
Soak clay pot in cold water for 20 minutes. Combine all ingredients. Form into loaf and place in ovensafe casserole. Lay green peppers, carrots and potatoes around meat loaf. Pour a little catsup on top of meat loaf. Put in cold oven, then turn oven to 425° for 1 1/2 hours.
Prepare green beans. Saute onion in the oil. Add tomatoes; simmer for 5 minutes. Add green beans, seasoning and a few teaspoons water. Cover; cook on low heat until beans are tender.
Combine the cumin, cayenne, salt and sugar and mix. Saute nuts in 1/2 cup sugar in oil over medium heat 15 to 20 minutes until caramelized. Drain excess oil. Put in separate bowl and mix with spice mixture. (Break apart as you go and be careful they're still quite hot.) When cooler, separate as much as you can and try not to eat them all!
Heat oven to 350°. Rinse sauerkraut and press out liquid. Heat margarine in saucepan and stir in onion and apples. Saute 3 to 4 minutes. Toss with caraway and sauerkraut. Place in 2-quart greased baking dish. Cover and bake for 20 minutes. Cook franks until plump, then split in half. Place franks on top of casserole and top with cheese. Return to oven for 10 minutes or until cheese is melted. Serves 4.
Mix first 4 ingredients in a 2-quart casserole dish. Cook in microwave oven on High for 19 minutes, stirring every 5 minutes. Candy thermometer should read 260°. If not, cook 2 minutes longer.
Use large cucumbers, even if they are turning yellow. Peel and slice 1/2 inch thick and remove seeds. Combine cucumbers, lime and water. Soak for 24 hours; drain and wash well. Cover with ice water and soak for 3 hours. Important to drain well. Add 1 cup vinegar, 1 tablespoon alum and 2 bottles food coloring. Add enough water to cover cucumbers. Put on stove and simmer (do not boil) for 2 hours. Drain and throw away water.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth. Remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in a large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan and bake for 10 minutes. Sprinkle with chocolate chips and walnuts. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top.
In saucepan, melt butter. Stir in flour. Add milk gradually. Cook until bubbly, plus 1 minute longer, stirring constantly. Add ham and cheese to sauce. Cook until heated through. Carefully blend in eggs, stirring gently. Season with salt and pepper. Serve over toast or fresh baked biscuits.
Bake at slow temperature (250°). If you use bought pie shells, cook crust before putting filling in crust, but just partially.
Blend; knead 10 strokes. Bake at 450° for 10 to 12 minutes.
Cream butter, Crisco and sugar. Add one egg at a time, beating well after each addition. Add flour and baking powder alternately with milk. Begin with and end with flour. Add flavoring. Bake in tube pan at 300° for 1 1/2 hours or until done. Glaze while cake is hot (do not use self-rising flour).
Beat sugar and oil; add flour, baking powder, cinnamon, soda and salt. Add eggs one at a time, beating well after each addition. Stir in carrots and nuts. Bake at 350° for 45 to 50 minutes in a greased 9 x 5 x 3-inch loaf pan. Yields 8 servings.
Spread dry onion soup mix evenly on bottom of baking dish. Cover with raw rice. Arrange chicken pieces over rice. Combine soup and water; pour over chicken. Scatter mushrooms and pimiento over top. Season with pepper and salt. Cover and bake at 350° for 1 1/2 to 2 hours. Serves 6.
Add the water to the maple sugar and boil until it reaches the thread stage. Add the walnut meats.
Wash chicken and pat dry. In electric or regular frying pan, combine all ingredients, then add chicken. Cook, uncovered, over medium heat, turning to brown evenly. Cook for 35 to 40 minutes, or until tender. Remove to platter. Skim off oil. Add a little water and stir to loosen brownings. Pour sauce over chicken and serve.
Mix the first 5 ingredients well. In a small bowl, mix the brown sugar, cinnamon and pecans. Pour 1/2 of batter in 13 x 9 pan. Sprinkle 1/2 sugar mixture over top. Repeat. Swirl with knife. Bake at 350° for 30 to 35 minutes.
Cook noodles according to package directions. Drain. Heat butter and garlic in skillet over medium heat until lightly browned. Add crab, half and half and pepper. Heat about 3 minutes. Add Parmesan cheese; stir for 1 minute. Toss Crab Delight sauce with noodles and serve. Makes 4 (1 cup) servings.
On your plate, place 1 tortilla and put about 2 tablespoons of hot chili con carne on top. Spread evenly (you can put as much as you wish). Sprinkle some chopped onion and cheese next. Put another tortilla on top and repeat the process. On the last layer, you can top this with a fried egg, if you want. Put a dash or two of Louisiana hot sauce over it all.
Preheat oven to 375°. In medium mixing bowl, blend together cream cheese and mayonnaise until smooth. Stir in remaining ingredients and place mixture in glass pie plate. Bake, uncovered, for 15 to 18 minutes until heated through and lightly browned. (Pine nuts can be sprinkled on top before baking.) Serve with toasted wedges of gourmet bread or thin crust Boboli.
Cook bacon in a Dutch oven over medium heat 5 minutes. Add leeks. Saute 5 minutes. Reduce heat to low; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly until thickened. Add bouillon cubes, potatoes and basil. Cover and simmer 45 minutes. Stir in milk and cook until thoroughly heated. Yield: 7 cups.
Mix cream cheese and sour cream together. Add salad dressing mix and shrimp. Chill before serving. Serve with chips or crackers.
Cook carrots until tender. In a 2-quart casserole dish, melt butter for about 2 minutes in a microwave oven. Add cranberry sauce and cook for about 2 minutes, until cranberry sauce is melted. Stir once or twice while cooking. Add cooked, drained carrots and toss together gently to coat carrots. If desired, add salt and pepper. Makes 4 servings.
Combine shrimp, lemon juice, butter, chili sauce, chopped egg whites and cream cheese. Cut bread into desired sizes and shapes. Spread with shrimp mixture and garnish with grated egg yolk. Diamond shapes are suggested for bread.
Place roast in 4-quart casserole. Rub with salt and pepper. Sprinkle flour around roast in dish and add water. Cover with plastic wrap and microwave on High 10 to 15 minutes. Rotate dish 1/2 turn and microwave at Medium-low for 45 to 50 minutes. Add potatoes, carrots and onion. Cover with plastic wrap and microwave at Medium-high for 45 to 50 minutes. Let stand, covered, 5 minutes.
Mash avocados, but not so that they are pureed. Add other ingredients; mix thoroughly. Do not use blender.
Cut fillets into 1-inch cubes; set aside. Combine cracker crumbs, cheese, sesame seed, salt and pepper in a small bowl; set aside. Dip fish cubes in butter; roll in cracker crumb mixture. Place fish cubes 1/2-inch apart on aluminum foil lined baking sheets. Bake, uncovered, at 400° for 20 minutes or until fish is golden brown. Serve immediately with your favorite dip for fish or with Sour Cream Bleu Cheese Dip. Yield: 6 dozen appetizers.
Boil 11 cups water with salt. Let cool; pour over cucumbers. Let set for 2 weeks. Drain and wash. Add 2 tablespoons alum and water to cover. Let set for 24 hours. Drain and cover with vinegar and 2 tablespoons pickling spices (be sure to put spices in cloth). Let set for 24 hours. Drain through strainer; put spices back in jar. Add 3 cups sugar each day for 3 days (9 cups sugar in all). You may refrigerate and use from gallon jar or seal in smaller jars. Be sure juice covers pickles and jars must be hot in order for them to seal.
Sift flour; measure and sift again with salt, baking powder and sugar. Add butter; with fingers mix until mixture is coarse. Mix eggs with milk and add to mixture. Stir until soft solid dough. Turn onto lightly floured surface. Knead until smooth. Shape into balls slightly larger than marbles. Let stand 15 to 20 minutes. Roll each ball out into a thin circle; cut center out with thimble. Deep fry until puffy and brown on both sides. Drain on paper towels. Roll in sugar and cinnamon and serve. Makes 5 dozen.
Blend broth, soup and steak sauce. Stir in remaining ingredients, except the Parmesan cheese. Put in a shallow 1 1/2 quart baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Dissolve Jell-O in boiling water. Drain pineapple and save liquid and add 3/4 cup water. Add to Jell-O. Chill until very thick, then fold in fruit and coconut. Chill.
Combine over low heat. Mix all ingredients in roasting pan. Bake in 250° oven for 2 hours, stirring and turning carefully with wooden spoon every 15 minutes.
Mix cubed bread with 5 cups milk. Let stand at least an hour, mixing from time to time. Add butter, raisins and apples to bread mixture; set aside. Beat eggs, vanilla, sugars and cinnamon. Add rest of milk (1 cup) to egg mixture, mixing well. Add to bread mixture. Stir well. Pour into greased 15 x 10 x 2-inch pan. Bake on top shelf of oven. Check in 1 hour to see if center is puffed up and top is brown. If not, bake in 15 minute increments until done. May need another 1/2 hour. After cooled, sift top with powdered sugar.
Mix potatoes and onion together. Salt and pepper to taste. Mix melted butter, soup and sour cream together. Add to potatoes. Put in a 9 x 13-inch dish. Place sliced Velveeta cheese over this. Bake at 350° for 1 hour.
Combine dry ingredients. Mix together wet ingredients. Stir just until combined. Fill greased muffin cups 3/4 full. Top with topping.
Break lettuce in pieces and make a layer in size dish you want to use. Add a layer of each ingredient (except eggs) as listed and repeat. Top with sliced eggs. Nice and crunchy.
Cream shortening, sugar and eggs. Add soda to buttermilk. Add sifted dry ingredients and buttermilk alternately to creamed mixture. Mix in jam. Pour into three 8-inch layer pans. Bake at 325° about 25 minutes.
Preheat oven to 450°. Pour cream into a medium size bowl (do not whip cream). Slowly stir in flour and mix well. Turn onto floured surface and knead. Roll out and cut. Brush with melted margarine. Bake for 8 to 10 minutes or until golden brown.
Cook beef and onions until brown. Drain off fat. Add tomato paste, chopped tomatoes and Spatini. Meanwhile, cook macaroni as directed on package. Drain and add to mixture. Pour in 2-quart greased casserole dish and top with grated Parmesan cheese. Bake at 350° for 30 minutes.
Bring to a boil the pineapple. Remove from heat. Stir in jello. Cool to room temperature. Fold in cottage cheese and whipped topping. Store in refrigerator until firm. May be molded.
Cook ground beef and drain. If using noodles that have to be cooked, cook only until half done. Drain. Mix together the drained beef, tomatoes and spaghetti sauce. Spread 1 1/2 cups in bottom of deep baking dish. Lay 3 of the noodles on sauce. Then spread some more sauce and 1/2 of the cottage cheese. Make another layer of noodles, meat sauce and cottage cheese. Then add rest of tomato sauce. Spread Mozzarella cheese and Parmesan cheese on top. Bake, covered with foil, for 1 hour at 350°. Uncover and continue to bake until cheese is lightly browned.
Saute onion in a 6-quart pot over medium heat until golden brown. Add the next 4 ingredients and cook for 3 minutes. Then add the next 5 ingredients and cook 3 minutes. Add broth and cook 20 minutes, or until potatoes are done. Then add chicken and hoisin sauce, cooked 5 minutes. Salt and pepper to taste.
Grease 8 x 12-inch dish; combine first 4 ingredients and 1 cup of cheese. Blend soup and 3/4 cup milk. Pour over casserole. Bake, covered, at 400° for 15 minutes. Meanwhile, combine Bisquick, milk and 1/2 can French fried onion rings; mix thoroughly. Drop by spoonful to form 6 biscuits around edge of casserole. Bake, uncovered, for 15 to 20 minutes or until biscuits are golden brown. Top with remaining cheese and French fried onion rings and bake 2 to 3 minutes until onions are toasted.
In a large bowl, dissolve gelatin and sweetener in water. Add orange juice. Refrigerate for 1 hour or until thickened, but not set. Beat on high for 3 minutes or until foamy. Fold in Cool Whip until completely combined. Pour into crust. Cover and refrigerate 4 hours or until set.
Mix dessert crust mix with 3 tablespoons cream and 2 tablespoons water. Press mixture into 9-inch pie pan and freeze until firm, about 15 minutes. With mixer on high speed, beat remaining cream until soft peaks form; refrigerate. In bowl with mixer at low speed, beat milk with contents of filling mix and peanut butter packet 30 seconds. Increase speed to high and beat 3 minutes. Spread 1 cup mix on crust. Warm topping pouch according to package directions. Spread over mixture in pan and spread 1/4 to 1/2 cup of candy quarters over topping. Fold 3 cups reserved cream into remaining peanut butter mixture. Spread over candy. Refrigerate until firm, about 45 minutes. Spoon remaining cream in dollops on pie. Garnish with remaining candy. Makes 12 servings.
Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside. Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.
Preheat oven to 350°. Mash bananas. Sift together flour, salt and baking soda. Add to banana mix. Cream sugar, eggs and shortening. Add flour mixture gradually. Place batter in a greased 9 x 5-inch loaf pan. Bake 1 hour.
Cream the first 4 ingredients. Add eggs, beaten in one at a time. Sift together flour and baking powder and stir into mixture. Separately mix cherries and walnuts. Fold into batter. Bake for 1 hour at 350° in tube pan. Great for brunch. Delicious and moist.
Melt chocolate in double boiler. Add milk, nuts and vanilla and cook 5 minutes. Pour into buttered dish and chill until firm enough to cut.
Melt butter. Add all other ingredients except Cheez Whiz. Bake 25 minutes at 325°. Add Cheez Whiz and bake 10 to 15 minutes longer.
Rub mixing bowl with garlic. Gradually blend lemon juice into remaining ingredients. Mix with electric blender until well blended.
Place broccoli package on paper towel in microwave. Cook on High 6 minutes. Melt margarine. Mix all ingredients. Pour into skillet or pan sprayed with cooking spray. Bake at 350° for 45 minutes.
Bring first 4 ingredients to boil. Let cool and add red food coloring and fresh strawberries. Pour into baked pie shell and top with whipped cream.
Grate squash on coarse grater. Grate onion on medium grater. Mix all ingredients together to the consistency of custard. Add salt and pepper to taste. Put in buttered casserole dish and bake at 350° for 45 minutes.
Make instant pudding. Put aside and allow to gel. Slice pound cake. Layer ingredients in punch bowl in following order: pound cake, strawberries with some juice, crushed pineapple with some juice, spoon some pudding over the pineapple and place banana slices over pudding. Continue making layers until within 2 to 3 inches of top of bowl. Fill in top space with Cool Whip. Garnish with sliced cherries and pecan halves.
Preheat oven to 350°. Mix all ingredients together. Bake for 1 hour in covered casserole dish.
Drain and rinse chestnuts very well; cut small and marinate overnight or at least 8 hours in mixture of salad oil, vinegar and sugar. Later, drain chestnuts very well. Drain peas very well. Mix ingredients well and chill. Serve plain as vegetable or on lettuce as salad, or in tomato halves, shells or slices. Keeps for 1 week.