HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork loins in shallow roasting pan; season with salt and pepper. Insert meat thermometer. Bake at 350° for about 1 1/2 hours or until thermometer reads 170°. Meanwhile, combine orange juice and peanut butter. When thermometer reads 170° brush sauce on roast and continue baking and basting 15 to 20 minutes more. Serves 15.
Prepare one pie crust according to package directions for filled one crust pie. Heat oven to 350°.
Cut chicken into chunks. Beat eggs and mix with water. Combine flour, paprika, seasoning and salt. Mix to make a batter. Dip chicken chunks in batter and deep fry for 3 to 5 minutes. Drain on paper towel.
Combine in a small saucepan; bring to boil. Add 2 (6-ounce) cans of mushroom crowns, drained. Simmer 5 to 6 minutes. Chill in covered bowl several hours, stirring occasionally. Drain. Makes 2 cups.
Mix all vegetables together. Bring to a boil vinegar, sugar and oil until dissolved well. Let cool and pour over vegetables. Mix and store in refrigerator. Lasts for several days.
Lay pecan halves on foil lined pan; cover with 3 tablespoons of butter. Sprinkle salt to taste. Put in oven at 300° and bake for 15 minutes. Turn off heat; leave in oven 1 1/2 to 2 hours.
Cut crusts off bread. Dice each slice. Add onion, chopped fine, and hard-boiled eggs, chopped. Put in refrigerator overnight. Add shrimp, crab, celery and mayonnaise and mix well. Cover and let stand 3 to 4 hours in refrigerator.
Drain pickles. Slice 1 inch thick. Place back in jar. Boil water and sugar for 3 minutes. Pour over pickles. Let set overnight in refrigerator. Scrumptious!
Combine the crabmeat, corn, onion and bell pepper in mixing bowl and toss well. In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crabmeat mixture and add salt and pepper to taste. Using a rubber spatula, gently fold in the egg and 1/4 cup of bread crumbs. Form the crab mixture into 8 patties. Carefully coat the patties with the remaining cup of bread crumbs and chill, covered, for at least 30 minutes, but no longer than a few hours. Heat 1 tablespoon of oil and 1 tablespoon butter in a medium skillet. Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary. Serve immediately with tartar sauce on the side. Makes 4 portions.
Make a crust out of the butter and graham cracker crumbs, reserving 1/2 cup for top. Press mixture into the bottom of a 9 x 9 x 3-inch pan. Stir a scant 1/2 cup sugar into peaches; set aside.
Spread bean dip on platter; peel and mash avocado. Mix with sour cream; put avocado mixture on bean dip; drain and layer green chilies; chop and layer onion; chop and layer olives; dice and layer tomato; sprinkle cheese on top.
Brown hamburger, onion, peppers and season to taste. Dip 3 tortillas into enchilada sauce. Place in bottom of casserole dish. Add 1/4 layer beef mixture and then layer 1/4 cheese. Continue layers. Pour extra sauce over top. Bake 35 minutes at 400°.
Add water to frozen juice as on can. Add all other juices . Just before serving, spoon in sherbet, then ginger ale. Pour ginger ale down side of bowl.
Wash celery. In bowl, blend cheese, peppers and chili powder. Stuff celery.
Saute first 3 ingredients. Add ketchup, chili sauce and barbecue sauce to first mixture. Simmer 1/2 hour.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in crunch. Spread on wax paper. Chill in refrigerator 8 to 10 minutes. Store in airtight container. Makes 2 1/2 pounds.
Melt margarine in a casserole dish. Mix sugar, flour, baking powder and milk. Pour mixture into casserole. Spoon peaches and juice into mixture (evenly). Sweeten the peaches to taste. Be sure you have enough juice in peaches. If not, add a little water. Sprinkle sugar and spices on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy, but not stiff. Set aside. Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl. Add orange juice, milk, Puritan oil and egg yolks. Mix at medium speed for 3 minutes. Scrape bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into two greased and floured 8 x 1 1/2-inch layer pans. Bake at 350° for 25 to 30 minutes until center springs back when touched lightly. Cool 10 to 20 minutes, then remove from pans.
Mix the crushed crackers, 1 stick margarine and 1/3 cup sugar. Press into 9 x 13-inch cake pan. Then mix Eagle Brand milk, Cool Whip, frozen orange juice and mandarin oranges together. Pour over cracker mixture. Refrigerate for 4 hours, then serve.
Add rich milk to soup. Brown lobster meat in butter. Add to soup mixture and warm slowly. Add sherry just before taking off stove.
Mix all ingredients. Roll into about 30 balls. Press slightly with a fork to flatten. Bake in a 325° oven for 15 minutes.
Cut French bread in half to expose center of bread. Mix butter and garlic; mix well. Spread garlic butter on both sides of bread and sprinkle with desired amount of cheese. Bake on a cookie sheet in a 350° oven until cheese has browned, about 20 to 25 minutes. Serve with lasagna, spaghetti or just for an appetizer.
Beat eggs in a large bowl; stir in milk. Add remaining ingredients except salsa and sour cream; mix well. Pour mixture into greased 9-inch microwavable pie plate. Cover loosely with wax paper. Microwave on High for 5 minutes. Stir mixture from edge to middle. Cover; microwave 4 minutes more. Let stand 5 minutes. Serve immediately with salsa and sour cream. Serves 6. Preparation time: 15 minutes.
Stir shortening to soften. Stir in dry ingredients. Add bananas and half the buttermilk. Mix until all flour is damp. Beat vigorously for 2 minutes. Add remaining milk and eggs. Beat 2 minutes longer. Fold in nuts. Heat oven to 350°. Bake about 30 minutes. Let cake cool completely.
Peel and chop avocados into a bowl. Mash with garlic, lemon juice and salt until mixture is smooth and creamy. Serve with Tostitos or chips. If this is prepared ahead of time, cover with plastic wrap and refrigerate.
Boil cabbage, onion, water, salt and pepper for 15 minutes. Brown ground round and sausage. Add remaining ingredients. Stir into boiled cabbage and cook until cabbage is tender. Serve over cornbread.
Cream first 3 ingredients until fluffy; beat in eggs. Sift together dry ingredients; stir into creamed mixture. Divide batter; to 1/2, add nuts and chocolate; spread into greased 9 x 9 x 2-inch pan. Add pineapple to remaining batter; spread carefully over chocolate layer. Bake at 350° for about 30 minutes, or until done. (Can also use 8 x 8 x 2-inch pan.) Cut in squares when cool.
Beat together the eggs, milk, salt and pepper. Pour over the bread pieces, sausage and cheese. Bake at 350° for 35 to 40 minutes.
Boil and chill. Add cucumbers and onions that have been thinly sliced. Servings for 4. Preparation time: 20 minutes.
Sprinkle rice into casserole dish. Heat soups and water and pour over rice. Arrange pork chops on rice. Sprinkle with dry onion soup. Cover container with foil. Bake in 325° oven for 2 hours and 15 minutes without covering. Serves 4 to 6.
Preheat oven to 350° (325° for glass dish). In a 9 x 13-inch baking dish, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut, then sweetened condensed milk. Bake 25 minutes or until lightly browned. In a small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool and then cut into bars. Store at room temperature.
Blend all ingredients until smooth. Store in refrigerator for up to 1 week in airtight container or freeze for a month. One-fourth cup represents 1 egg.
Heat together the shredded sharp Cheddar cheese and uncooked hot or mild sausage in a large saucepan; stir together with wooden spoon until cheese has melted. Stir in the biscuit mix until smooth. Cool, then chill for about an hour for easier handling. Form into balls about the size of a nickle or slightly larger. Place on ungreased baking sheet and bake at 400° for 8 to 10 minutes. Remove; place on paper towels to drain. Serve warm. These sausage balls freeze beautifully after baking. Simply place in a slow oven to heat thoroughly before serving. Yields at least 4 dozen.
Cream shortening; add sugar and egg. Sift flour and all dry ingredients together. Mix milk with molasses. Add dry ingredients and liquid alternately. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown the ground meat and onion; drain. Add remaining ingredients and cook until done, probably about 10 minutes, especially when using Minute rice. Add more water if mixture is too dry.
Blend cottage cheese, mayonnaise, milk and pineapple. Mix lime jello and boiling water together. Chill until begins to firm. Combine jello and other ingredients.
Preheat oven to 350°. Unroll dough and separate rolls. Spread to cover bottom of ungreased 9-inch pie pan. Press together to form lower crust. Bake 10 minutes. Meanwhile, in large skillet, brown beef and onion; drain excess fat. Stir in gravy and peas; cook until heated through. Pour mixture into partially baked crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown and cheese is melted. Arrange tomato slices over pie; bake 2 minutes more. Serves 6.
In jelly roll pan, melt butter. While melting, beat until stiff the egg whites, brown sugar and vanilla. Dump pecans into egg mixture. Spread on buttered pan with two forks into one layer. Bake at 250° for 30 minutes.
Melt butter and add onion, celery and pepper; cook until light brown. Add all other ingredients, including cut up chicken. Add cooked spaghetti; cook down until thick. Put in baking dish and top with grated cheese. Put in slow oven to melt cheese. Makes two 9 x 13-inch Pyrex dishes.
Cream butter and sugar. Add egg and vanilla; mix well. Add flour, salt and oatmeal. Line cookie sheet with aluminum foil and drop dough by 1/2 teaspoon onto foil. Bake 5 to 8 minutes in a 350° oven until lightly browned. Let cool. Remove from foil.
Mix cabbage, onions, green pepper and sugar together. Set aside while making dressing. Combine vinegar, water, celery seed, salad mustard and salt together in small saucepan. Boil for 3 minutes. Pour over cabbage mixture and refrigerate overnight.
Unroll crescent rolls and press down in a 10 x 15-inch cookie sheet. Bake at 375° for 10 to 15 minutes until golden brown. Cool.
Preheat oven to 350°. Combine all ingredients and beat 2 minutes. Bake 20 to 22 minutes.
Melt margarine in a thick skillet. Add onion, pepper and celery; saute over medium heat, stirring often, until soft. Remove from heat; add peas and chestnuts and fold in pimento. Put a layer of vegetable mixture in bottom of a 2-quart casserole. Top with undiluted soup. Repeat layers. Sprinkle with buttered cracker crumbs. Bake at 350° until bubbling hot.
Mix all ingredients. Let set in refrigerator 30 minutes. Stir and drop by spoonful into hot oil until brown.
Saute garlic with olive oil until tender (not brown). Mix the rest of the ingredients and add to cooked spaghetti. Add sauteed garlic. Mix well and serve.
In a 13x9x2 metal pan layer the ingredients above in order shown. Bake at 350° for 25-30 minutes
Mix first 6 ingredients together in large saucepan. Add sour cream. Stir constantly until bubbly. Add green beans. Spread in shallow casserole dish. Top with grated Swiss cheese and corn flake crumbs (1/2 cup corn flakes and 2 tablespoons melted margarine). Bake 20 minutes at 400°.
Slice cucumbers and onions thin. Mix cucumbers and onions with salt and ice in layers. Let stand for 2 hours and drain. Mix vinegar, sugar and spices. Heat to boiling point. Put in cucumbers and onions after draining. Bring to boiling again but do not boil. Put in jars and seal.
Cook cauliflower in salted water till crisp. Drain and set aside, returning liquid to pan. Return to boiling, adding more water if necessary. Add broccoli and cook till crisp tender. Drain and keep warm. Saute garlic in butter till golden. Add mushrooms and saute till tender. Add bouillon cubes, crushing to mix. Add vegetables and soy sauce and stir fry 5 minutes to heat. Season if necessary.
Remove sausage from casing. In large saucepan over medium-high heat, brown sausage and onion. Drain excess fat. Stir in tomatoes, broth, water and salami. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add rotini; simmer 15 minutes, or until pasta is tender. Serve hot. Makes 4 servings.
Cook the apples with just enough water to keep from burning until tender; drain. Blend all the ingredients together and mix thoroughly. Can be used for chicken or turkey.
In a large soup pot, brown sausage. Drain off all fat. Add remaining soup ingredients, except cabbage, being careful with salt and pepper because sausage varies in seasonings.
Set yeast in cup of warm water (not too hot or cool). Stir sugar, shortening, salt and eggs together. Add yeast and scalded milk. Add flour until thick enough to knead. Let rise for 1 hour. Knead bread. Make 2 dozen rolls. Make 2 loaves of bread. Let rise for 30 minutes. Bake at 425° for 10 to 20 minutes.
Beat all ingredients until smooth. Pour into pie shell. Bake 15 minutes at 425°. Reduce heat to 350°; continue baking 45 minutes or until knife inserted near center of pie comes out clean.
In mixing bowl, mix softened butter and peanut butter. Gradually add powdered sugar. Make into balls. In double boiler, melt paraffin and add chocolate chips on low heat. With toothpicks, dip balls into chocolate and place on wax paper. Chill for 15 minutes.
Partially freeze steak; trim fat. Slice steak diagonally across grain into 1/4-inch strips. Place in a zip top heavy-duty bag. Combine wine, 2 tablespoons soy sauce and cornstarch; pour over steak. Seal bag; shake until steak is coated. Marinate in refrigerator 2 hours. Combine water, honey, remaining 1 tablespoon soy sauce and red pepper. Stir well and set aside. Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat (375°) until hot. Add broccoli and stir-fry 4 minutes. Remove broccoli from wok. Set aside; keep warm.
Beat together margarine, egg, vanilla and enough flour so dough is no longer sticky. Work in nuts. Chill until firm enough to shape (about 30 minutes). Roll into balls. Place on ungreased cookie sheet. Dip your thumb in flour. Press down firmly in middle of each cookie. Bake for 15 minutes or until golden brown on the bottoms. Remove from oven. Sprinkle with Equal. Cool. Fill hollows with jam. Keep refrigerated. Calories: 98. Diabetic exchange: 1/2 bread and 1 fat.
Combine beef and 2 tablespoons gravy mix. Shape into 12 meatballs. Brown in hot oil. Pour off excess fat. Add water and the remaining gravy mix; mix well. Cover and simmer 20 minutes. Remove from heat. Stir in sour cream. Makes 4 servings of 3 meatballs each.
Mix all ingredients well and roll into 1-inch balls. Bake at 350° on a cookie sheet for 20 minutes.
Wash and slice squash. Sprinkle with salt and set aside for 1 hour. Bring vinegar and sugar to a boil. Add squash, onion, green pepper and pimento; bring to a boil again. Pack in jars. Add mustard and celery seed to remaining juice in pan and boil. Pour into jars. Seal and process in hot water bath for 10 minutes.
Stir all ingredients together; pour into 9 x 13-inch pan. Do not grease. Bake at 350° for 30 minutes.
Grease a large Pyrex dish. Pour in rice. Dilute soup with 1 can water. Pour over rice. Sprinkle onion soup mix over rice and soup. Salt to taste. Brown chicken in butter. Place on top of mixture. Cover with foil. Bake at 300° for 1 1/2 hours.
Combine sugar, cocoa, corn syrup, vinegar and salt in saucepan. Add butter; cook over low heat, stirring constantly until comes to boil. Add cream; cook to hard ball stage. Stir into popcorn. Butter hands and roll into balls.
Mix the ingredients well. Bake at 375° for 50 minutes; then cover with tinfoil and bake 10 additional minutes.
Brown hamburger and onion; drain off fat. Cook noodles. Combine hamburger, noodles, cheese, soup, 1 cup of water, pepper, chili sauce, pimento, salt and pepper; mix well. Put into a 13 x 9 x 2-inch pan. Combine bread crumbs and butter and sprinkle on top. Bake at 350° for 40 to 45 minutes.
In a 2-quart pitcher, combine listed ingredients. Add ice to the top and refrigerate for about 2 hours. It is not recommended to add more than the listed amounts of alcohol. If you would like to make a lighter drink, add an extra 1/3 cup of Coca Cola and orange juice and reduce the alcohol to 1 1/2 shots each.
Wash all fruits and vegetables. Cut fruits and vegetables into bite size pieces. Chop garlic. Place all the ingredients into a covered bowl. (For example: a Tupperware dish with cover.)
Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in a large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss vegetables until tender-crisp, about 10 minutes. Mix cornstarch and water. Add to pan. Stir and cook until thickened.
Cream margarine, sugar and eggs. Add vanilla. Mix in all the dry ingredients. Chill for about an hour, then roll out and use cookie cutters to cut cookies. Bake in oven at 350° for about 10 to 15 minutes, depending on how thick you roll them out.
In a big bowl, mix cream, eggs, vanilla and sugar to taste. Scrape off first inch or so of new fallen snow. Combine with cream mixture until right texture and taste. Add food coloring, if desired. Eat immediately.
Grease a 15 x 10 x 1-inch baking pan. Stir together flour, baking powder and salt. In mixer bowl, beat peanut butter and shortening on medium speed for 30 seconds. Add brown sugar and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients and milk alternately to beaten mixture and beat until well blended. Spread batter in prepared pan. Bake in 350° oven for 20 minutes or until done. Cool and frost with Peanut Butter Frosting. Sprinkle with chopped peanuts.
Melt margarine and saute onions 15 to 20 minutes. Remove onions from pan and brown meat well. Return onions and any juice to pan. In small bowl, mix flour, sugar, cumin, salt and pepper. Add to pan; stir 1 minute until bubbly. Gradually add broth, stirring to scrape drippings from pan. Simmer 10 minutes. Heat broiler. Place 1/2 cup of fettuccine in each of four 16-ounce bowls. Divide beef mixture over pasta. In a bowl, mix cheeses together; sprinkle evenly over beef. Broil about 5 minutes until cheese is melted and lightly browned.
In a large skillet, brown sausage. Add pepper, onion and celery. Saute until done. Prepare Minute rice by substituting the chicken broth for the water called for on the package directions. Prepare wild rice as directed on package. Add both rices to the sausage mix in the skillet. Heat and serve. Additional broth may be needed if the rice mixture is too dry. Serves 6.
Mix all ingredients together except the chips. Place in a buttered 1 1/2-quart casserole. Top with crushed potato chips. Bake at 300° for 15 minutes. Serve hot with cheese-baking powder biscuits.
Preheat oven to broil. Mix together sour cream and chives. Lightly brush both sides of potatoes with margarine; place on ungreased cookie sheet. Broil 5 minutes on each side or until lightly browned.
Place meat in 5-quart pressure cooker. Add remaining ingredients except parsley. Close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes with pressure regulator rocking slowly. Let the pressure drop off of own accord. Add parsley to soup just before serving. Yields 4 to 6 servings.
In heavy Dutch oven or crock-pot, first layer meat, then onion, celery, carrots and potatoes. Lay on bay leaf. Mix salt, sugar and tapioca. Sprinkle over. Add Worcestershire sauce, tomatoes and water. Cover tightly. Bake at 275° for 4 to 5 hours for in crock-pot overnight for 8 hours on low.
Dice chutney. Mix cheeses, add chutney. Stir in onion, ginger and salt. Better if prepared 2 days ahead of time. Serve with assorted crackers. Keep refrigerated.
Cut sausage into 1/4-inch slices and brown in skillet. Drain. Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French fried onions and peas. Bake, covered, 20 minutes or until hot. Top with remaining cheese and onions. Bake 3 minutes, uncovered, until golden.
Mince jerk pork, using the coarsest cutter or chop it finely. Blend with chopped onion and pepper. Add sauce. Warm a large cooking spoon. Pour rum into it and light. When burning well, pour rum all over the blended mixture, shaking it until it has burned all through mixture. Let it burn out completely, then mix the powdered ginger. Serve with crackers like Solomon Gundy (chicken, beef).
Clean the chicken and burn any hair around it. Then brush it with oil. Warm the pan; put the chicken in and saute until it becomes rosy. Add salt and pepper and fill it with the cheese. Put the tomatoes and the sauce with the sugar in the large pan. Cover it with water. Cook the chicken for 45 minutes. Serve with rice.
Preheat oven to 450°. Combine bread crumbs, salt and pepper in a small, shallow bowl. Dip each onion ring first in egg white, then in crumbs. Place on a nonstick baking sheet. Bake for 10 minutes.
Do not preheat oven. Blend butter and sugar. Add eggs one at a time, beating after each one. Add flour, vanilla and cream cheese. Beat well. Pour into greased and floured Bundt pan. Place in oven and bake at 300° for 1 1/2 hours. Your favorite glaze may be used or can be served plain.
Season round steak with salt, pepper and garlic salt. Marinate for 1 hour in marinade made with meat marinade, red wine and salad dressing. Remove from marinade and spread with mixture of bread crumbs, crumbled bread, onion, celery, green pepper, garlic, olives, Parmesan cheese and listed seasonings. Moisten mixture with marinade liquid. Roll steak and tie with cord. Bake in Ragu spaghetti sauce at 350°, covered, for about 1 hour. Baste steak often with sauce. Slice roll for serving. Excellent with spaghetti. Serves 6 to 8.
Cook rice in boiling salted water until tender. Meanwhile, in a large bowl, combine ground pork or turkey, the bread crumbs, 1 teaspoon curry powder and the salt. Mix and roll into 1-inch balls. In a large nonstick skillet, over medium-high heat, heat 1 tablespoon oil. Add meatballs and brown well. Add carrots. Cover and cook 5 minutes. Stir in zucchini, garlic and scallions. Cook until tender, about 10 minutes. Push vegetables and meatballs to one side of pan. Add remaining 4 teaspoons curry powder. Add rice and cook 5 minutes.
Sift flour, soda and salt. Cream shortening. Blend in sugar. Add eggs, one at a time. Beat until fluffy. Add flour and milk, alternating and beating well. Add bananas and nuts. Pour into greased loaf pans. Bake at 350° for 60 to 70 minutes. Makes 3 loaves.
To the bread, add mayonnaise, mustard, lettuce, pickles, relish, cheese, etc. Top with two, not one, slices of bologna. Put on plate; paper will do. Add chips and enjoy.
Saute onions and carrots in 3 tablespoons butter. Stir in chicken broth, seasonings and potatoes; simmer 20 minutes or until potatoes are tender. Remove the bay leaf. In skillet saute mushrooms in remaining butter 5 minutes. Stir in flour and cream. Add to soup and bring to boil.
Mix corn, corn meal, flour, baking powder, salt and sugar. Add eggs to milk. Mix liquid with corn mixture and pour into a greased casserole. Dot with butter or margarine. Bake at 400° for 45 to 50 minutes, uncovered. Serves 6 to 8.
Blend sugar, flour and salt with cold milk. Add scalded milk, stirring constantly. Cook slowly until thick. Add beaten egg yolks and cook 2 minutes longer. Remove from heat; add vanilla, coconut and butter. Cool and pour into baked pie shell. Top with meringue and bake at 325° for 13 minutes.
Brown ground beef in large pot. Drain off fat. In saucepan, boil potatoes and carrots until soft. Mash potatoes and carrots together; set aside to use as thickening. Add chopped onion, salt, chili powder, mushrooms, tomato juice, stewed tomatoes and bouillon cubes. Add mashed potatoes and carrots. Stir and let simmer 1 hour on low heat, stirring now and then.