HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except cornstarch and water in a Dutch oven. Cover and simmer slowly until meat is tender (about 2 hours). Remove bay leaves. Combine cornstarch and water; stir into meat mixture and cook until sauce thickens. Serve hot over hot noodles or rice. Makes 6 servings.
Brown hamburger, onion and green peppers. Season with fajita seasoning to taste. Drain and add Ranch beans. Simmer on low for 30 minutes.
Melt oleo in 1 1/2-quart saucepan. Snap vermicelli into pieces about 1-inch long. Add to saucepan and fry until medium to dark brown. Add rice and saute until medium to dark brown. Add rice and saute until rice turns opaque. (Skip this step if using converted rice.) Add the water and bouillon cubes and bring to boil. Cover and simmer over low heat for 18 to 20 minutes. Fluff with fork and serve. Serves 4 to 6.
Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut side down, in a vegetable steamer. Arrange apricots around squash. Place steamer over boiling water in a Dutch oven. Cover and steam 15 minutes or until squash is crisp-tender. Coarsely chop apricots. Combine chopped apricots, raisins and next 3 ingredients. Spoon evenly into each squash half. Cover and steam 5 minutes or until squash is tender. Sprinkle with toasted almonds.
Cream sour cream with powdered sugar, light brown sugar and vanilla. Fold in whipped cream and coconut. Ice cake that has been split several hours before time you want to serve.
Put tomatoes into Dutch oven pan. Add the butter, sugar and cloves. Simmer for 5 minutes. Brown the onions, celery and additional 1/4 stick butter in frying pan until lightly browned; set aside.
Mix ground beef, eggs, cheese, carrots, milk, bread and onion. Roll into medium size balls. Put into baking dish.
Heat oven to 350°. Cut tortillas into little squares. Put on bottom of baking dish. In a bowl, mix chicken, soup, broth, onion, tomato, water, salt and pepper. Pour on top of cut tortillas and lay chilies on top of mixture. Bake 35 minutes in the oven; take it out and top with cheese. Return to oven for 15 minutes more.
Combine the shortening and sugar in a large bowl. Mix with spoon until blended and crumbly. Add eggs and beat until fairly smooth. Mix in orange juice, water and pumpkin. Combine flour, baking soda, cinnamon and baking powder. Sift into pumpkin mixture. Stir until dry ingredients are just moistened. Stir in raisins. Pour evenly into pans. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes before removing from pans. Cool completely on wire rack. Contains per serving (1 slice): 170 calories; 5 grams fat; 70 mg. sodium and 35 mg. cholesterol.
Layer shrimp, onions and bay leaves in baking dish. Combine other ingredients and pour over shrimp. Chill at least 24 hours. Stir occasionally.
In large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer 30 minutes or until done. Stir occasionally. Makes about 8 1/2 cups.
Melt butter in small bowl. Stir in garlic powder and parsley flakes. Set aside.
Wash, slice, bread and fry okra in usual manner. Drain on paper towels. Toss together with remaining ingredients and serve.
Lightly grease approximately 8-inch pan. Microwave chocolate chips and milk, uncovered, on High for 2 minutes. May need an additional minute, if necessary. Remove and stir until smooth. Stir in sugar, vanilla and nuts until well blended. Spread in pan. Chill for 2 hours. Cut into small squares. Serve and enjoy.
Cream margarine and sugar. Beat eggs and add one at a time. Fold in pineapple. Add cubed bread. Mix well. Bake at 350° for 1 hour in a 2-quart greased casserole. May be used as a side dish or a dessert (top with whipped topping). Good.
Knead mixture into soft dough. Do not let rise. Cut into small pieces immediately and roll into "ropes" (not too thick; they swell in baking). Twist into pretzel shape. Lay on foil covered cookie sheet dusted with flour. Brush with beaten egg and salt lightly as desired. Bake at 400° until golden brown. Makes 3 to 6 dozen.
In mixing bowl, slightly beat eggs. Stir in syrup, brown sugar, butter, salt, pecans and vanilla. Pour into pie crust. Bake on preheated cookie sheet at 375° until center is set when gently shaken, about 30 to 35 minutes.
Work together graham crackers and 1 stick oleo like pie dough. Place in square pan. Beat well 1 stick of oleo, powdered sugar, eggs and vanilla. Add on top of crust; then add pineapple on top of egg-sugar mixture. Place bananas on top of pineapple. Put Cool Whip on top of bananas. Add a few cut up nuts and cherries. Refrigerate.
Prepare cake mix according to directions. Let cake cool. Poke holes in top of cake with handle of wooden spoon. Prepare 1 package of Jell-O. Pour over entire cake (while still in pan).
Mix ingredients together. Make 5 patties and cook in ungreased Teflon frying pan.
In a deep saucepan, melt butter; saute the onions, celery and ginger over medium heat until soft, 5 minutes. Add rice and continue to saute until grains are coated. Add broth, apricots and chutney. Bring to a boil, reduce heat, cover and simmer slowly for 20 to 25 minutes or until rice is tender. Add nuts and serve hot, garnished with freshly chopped parsley.
Sprinkle chicken with 1/4 teaspoon pepper. Break onion slices into rings. Put half of the onion in a casserole dish. Layer chicken on top, then rest of onion, squash, tomatoes, herbs, paprika and 1/4 teaspoon pepper. Pour juice over all. Sprinkle with cheese. Cover tightly. Bake at 350° for one hour.
Add all ingredients in large sauce pan. Cook slow until jelly and mustard are blended and sauce thickens. Stir occasionally.
Cook chicken breast. Cut up and place in 9 x 13 baking dish. Cook broccoli and place on top of chicken. Mix soups, mayonnaise, and lemon juice. Pour on top of broccoli. Top with shredded cheese. Bake at 350 degrees until brown and bubbly.
Add the sugar, eggs and oil to apples. Mix well. Measure and sift flour, salt, soda and cinnamon together. Stir into apple mixture. Add nuts and vanilla last. Pour in pan 10 x 13-inch and bake for 45 minutes to one hour at 350°. Frost if desired.
Cook Rice-A-Roni according to directions on box. In a mixing bowl, combine cooked rice, mayonnaise and artichoke hearts (1 jar drained, 1 not). Mix well. Add pimento if desired. Chill overnight.
Mix all the ingredients together. Spray cookie sheets with cooking spray. Roll into small balls. Bake at 350° for about 8 minutes. Keep checking so as not to burn bottom of cookies. When cookies are completely cooled, ice them.
Place rice, onion soup mix, poultry seasoning and water in casserole. Top with chicken; dot with butter. Sprinkle with salt and pepper. Cover; bake at 350° for 1 hour. Serves 3 to 4.
Rub large sheet of a heavy duty foil with 1 tablespoon oleo. Place foil in a 9 x 13-inch pan. Sprinkle roast with 1 envelope of Lipton onion soup mix (dry). (Do not use entire envelope of mix, if steak weighs less than 2 pounds.) On top of this put bell pepper (chopped) and the tomatoes only. Extra slices of onion may be added. Sprinkle with 1/2 teaspoon black pepper, garlic powder to taste and m.s.g. or Accent (optional). To juice from tomatoes, add A.1. sauce and cornstarch. Mix together and pour over top of meat. Seal tightly in foil and bake at 350° for about 2 hours.
Place all ingredients in large pot. Add water and vinegar to cover pickles. Place on stove and cook until it comes to full boil. Remove from stove and can.
In a large nonstick skillet, brown pork chops on one side over medium heat. In medium bowl, stir together French dressing, onion soup mix and cranberry sauce. Turn chops; pour cranberry mixture over chops. Cover and simmer for 10 minutes, until chops are done but still tender.
Soak the chickpeas overnight in cold water after checking for small stones and blemished peas. Wash and rinse several times. Put in pot with 6 cups water and cook on high. When they are easily mashed between two fingers, they're done.
Combine buttermilk and dry pudding. Fold in Cool Whip. Place 1/2 of fruit mixture in another serving bowl. Top with pudding mixture. Place remaining fruit on top.
Combine first five ingredients. Place chops in a glass baking dish and pour marinade over them. Cover overnight in refrigerator. Cook on grill. Brush occasionally with marinade.
Let set out overnight after feeding. Do not use metal spoon or store in metal. I also bake in glass loaf pan.
Combine first 5 ingredients; stir until drink mix and sugar dissolve. Divide into 2 heavy-duty, gallon-size, zip-top plastic bags; freeze.
Sprinkle chops with meat tenderizer and "poke" into meat with fork. Combine soy sauce, Worcestershire sauce, oil and garlic salt in a shallow pan or casserole dish. Put the pork chops in the marinade and place in refrigerator for at least 2 hours (overnight is best). "Poke" and turn occasionally. Cook on a grill for about 10 minutes on each side (can be broiled in oven). Baste with leftover marinade while meat cooks.
Brown beef; add taco seasoning, salsa and 1/4 jar of water and cook until done. Line bottom of pan with cheese; add layer of beef, tortillas and meat to layer. You will have 3 or 4 layers. Cover and bake at 350° for 10 to 15 minutes. This only needs to get hot.
Combine ingredients, saving enough Cool Whip for top. Decorate with cherries and nuts.
Dissolve Jell-O, soft drink mix and sugar in boiling water. Add cold water. Pour into ice cube trays, small paper cups or freezer pop molds. Insert wooden sticks after pops are partially frozen. Freeze until firm (2 or 3 hours). Makes 20 to 24 pops.
Mix bacon drippings, pepper and flour in skillet. Brown over medium heat until paste starts to thicken. Add milk and stir continually until mixture thickens.
Combine eggs, milk, vanilla and sugar substitute in a large bowl. Stir until smooth. Sprinkle with nutmeg, if desired.
Mix very well all ingredients in a very large bowl. Drop by small ice cream scoop on well greased cookie sheet. Bake at 350° for about 10 minutes or until done. Note: Make a whole bunch.
Place paper liners in 8 to 12-inch muffin pan cups. Combine all ingredients in a medium-size bowl. Divide mixture evenly among the muffin cups, depending on the size desired. These are easy, nutritious and delicious for those who carry sack lunches.
Saute beef, onion and garlic in oil until meat is browned. Add ginger, green pepper strips, bouillon and soy sauce. Bring to a boil; stir in rice. Cover; remove from heat and let stand for 5 minutes. Makes 4 servings.
Preheat oven. Dissolve yeast in warm water. Stir all ingredients together. Spoon into greased muffin pans and bake at 425° for 20 minutes. Store leftovers in the refrigerator.
Peel, core and slice apples. Put in saucepan with water; cook until mushy. Add sugar and sprinkle with a bit of cinnamon.
Mash potatoes and put in large mixing bowl. Add butter, sugar and scalded milk. When lukewarm, add eggs and yeast. Add salt and flour. Place in greased bowl and let rise. Punch down and let rise again. Roll out to about 1/2-inch thick. Cut doughnuts and let rise until about double in size. Fry in deep fat at 375°.
Mix lemonade and condensed milk; fold in Cool Whip. Pour in pie shell. Chill before serving. Freezes well.
Beat 3 eggs and add buttermilk. Add sugar, cornmeal and margarine. Stir well. Pour into a greased pan. Cook at 400° until brown.
Arrange pieces of chicken in a single layer in a 13 x 9 x 2-inch baking dish. Combine soup, onion, mushrooms, mushroom liquid, water and lemon juice in a bowl. Mix and spoon over chicken pieces. Bake in 375° oven 1 hour or until chicken is tender and richly browned.
Beat eggs until lemon color. Add sugar, melted shortening and extracts until sugar is blended well. Have the flour which is your 8 cups plus 16 level teaspoonfuls of baking powder all measured out and add a small amount at a time until you have it all mixed. If it is too sticky, add 1 more cup plus 2 teaspoons of baking powder to the mixture. Let stand in the refrigerator for 1 hour. You can either roll out like a pretzel and tie or make them in balls. Bake at 350° for 10 to 15 minutes on a greased tin. Makes 7 or 8 dozen.
Wash and dry apples. Leave skins on if bright red. Dice apples and add to chopped celery and nuts. Mix well. Mix salad dressing and toss just before serving. Decorate with cherries.
Cook carrots until tender. Saute onions in butter. Layer carrots and cheese in baking dish. Pour onions over them. Top with cracker crumbs. Bake at 325° for 30 minutes.
Mix cookies and 1/2 cup melted margarine. Press into 9 x 13-inch pan to form a crust. Soften ice cream slightly and spread over crust. Press peanuts into ice cream with back of large spoon. Freeze until firm. Combine rest of ingredients in medium saucepan. Bring to a boil, stirring constantly. Boil and stir 8 minutes. Remove from heat. Cool thoroughly. Spread over ice cream and freeze until firm. (I don't use all of sauce, it's very rich. Leftover sauce is great ice cream.)
Drain and chop artichokes. Mix all ingredients together except cheese. Place in 8 x 8-inch baking dish or pie plate. Cover top with grated cheese. Bake at 350° for 20 to 30 minutes. Spread on small party crackers.
Brown and drain beef. Stir in tomato paste, onion and seasonings (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin pan, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Yields 12 pizza cups.
Melt butter, add brown sugar, bring to a boil and cook 1 minute. Cool 2 minutes. Add cream, salt and vanilla. Slowly add sugar, mixing well until creamy. Spread on cake.
Cook vegetables in fat until tender. Do not brown. Add flour and blend well. Add hot chicken stock and seasonings. Cook 30 minutes. Add cheese and milk. Cook just long enough to heat to serving temperature. If soup is too thick, add milk. Soup can be stored in gallon milk jug and servings heated as needed.
Slice angel food cake in layers. Beat Dream Whip and milk together. Add sugar and mix. Beat cream cheese until smooth. Add Dream Whip mix to cream cheese a little at a time. Place a layer of cake on plate; add a layer of Dream Whip mixture, layer of cake and Dream Whip mixture until gone. Put cherry pie filling on top and chill overnight.
Brown Tater Tots in baking dish, then sprinkle cheese. Mix potato soup with can of milk. Pour over tots and bake until warm and cheese is melted.
Bring water and chicken breasts to a boil, cover, reduce heat and simmer until tender...about 30-45 minutes. Remove chicken from broth, cool and cut into small pieces. (I do this in the morning and refrigerate broth until dinnertime.)
Chop apples. Slice bananas. Mix all ingredients together. Chill before serving.
Place margarine in 1 cup measuring cup; microwave on High for 45 to 60 seconds. Stir in pepper. Cut potatoes into quarters. Arrange on 12-inch plate. Brush with half of margarine. Cover with plastic wrap and microwave on High for 5 minutes. Rearrange potatoes and brush with remaining butter. Sprinkle with cheese and green onions. Cover and microwave on High 7 to 13 minutes or until potatoes are fork-tender. Let stand 5 to 6 minutes. Cover with foil during standing time. Potatoes will hold temperature for 30 minutes before serving when covered with foil.
Put the meat, salt and 1/4 cup of the water into a heavy pan. Cover pan and cook over low heat, shaking pan from time to time to prevent sticking, until the meat is just tender, all the liquid absorbed and the fat is rendering out, about 45 minutes. If it becomes too dry during cooking, add a little water. Crush the garlic, cumin and oregano in a mortar. Remove stems from chiles (leave in the seeds and veins). Cover with water and simmer about 10 minutes or until the skin is soft. Drain and transfer to a blender jar, along with 1 cup of the water, the garlic, cumin and oregano; blend until smooth. Set aside.
Place layer of potatoes in baking dish. Cover with onion. Crumble hamburger on top. Make 1 more layer. Next spread soup on top. Pour 1 can of water over casserole. Bake at 400° for 45 minutes.
Sift dry ingredients, then add shortening, sugar, buttermilk and bananas. Mix enough to dampen flour. Beat 2 minutes, using low speed on mixer, then add eggs and vanilla. Beat one minute. Fold in chopped nuts. Dust cake tin with 6 tablespoons of flour. Cook at 325°.
Rinse apricots; cover with water and boil 10 minutes. Drain; cool and chop apricots. Set aside. Heat oven to 350°. Grease an 8 x 8 x 2-inch pan. Mix butter, granulated sugar and 1 cup flour until crumbly. Pack into pan and bake for 25 minutes. Sift 1/3 cup flour, baking powder and salt. Beat eggs and add brown sugar. Beat until well mixed. Add flour mixture. Spread over baked layer. Bake 30 minutes. Cool in pan. Cut into squares and roll in confectioners sugar.
Cook raisins in water. Add 1 cup boiling water. Add salt, sugar, flour, butter and egg yolks. Cook over medium heat until thick. Pour in pie crust and bake at 350° for 45 minutes. Cool before serving.
Dice onion and garlic in large saucepan; add rest of ingredients. Add salt and pepper; saute together while you prepare meatballs. Broil meatballs before adding to sauce. Add 1 small can (+) red wine to sauce. Add meatballs.
Blend cake mix (reserve 2 tablespoons), sour cream, oil, sugar, water and eggs with electric mixer. Beat 2 minutes at high speed. Pour half of the batter mixture in a well-greased and floured 10-inch tube or Bundt cake pan. Combine brown sugar, cinnamon and 2 tablespoons reserved dry cake mix. Sprinkle over batter in pan. Add 1 cup chopped pecans to remaining batter and pour evenly over batter in pan. Bake at 375° for 45 to 55 minutes. Cool upright for 25 minutes before removing from pan.
Make Rich Pastry. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2-inch; turn under and flush with rim. Flute to make a stand-up edge. Chill while making filling.
In oleo, brown onion, green pepper, celery and mushrooms. Brown sausage until crumbly. Boil 4 1/2 cups water; add chicken noodle soup and cook 5 minutes. Add rice. Cook until rice is almost done. Mix all together. Put into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
With an electric mixer thoroughly cream Crisco, sugars, eggs and vanilla; beat well. In separate bowl mix flour, salt and soda. Add mixed dry ingredients to the cramed mixture; add oats. Drop by spoon onto ungreased cookie sheet. Bake at 350° for 5 to 8 minutes. Makes 5 dozen.
Using largest bowl, cream together sugar and margarine. Add eggs, one at a time, and beat using electric mixer. Sift flour and measure accurately. Sift again with the baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the sugar, margarine and egg mixture. Blend well with a wooden spoon. Add the pumpkin, vanilla and nuts. Blend well after each addition, but do not beat. Bake in a 325° oven for 1 hour in loaf pans which have been lightly greased and floured. Fill pans 2/3 full.
Combine gelatin and boiling water in a mixing bowl, stirring to dissolve. Add strawberries and let stand for 30 minutes, stirring occasionally. In a separate bowl, beat cream until stiff, but not dry. Blend in sugar and vanilla. Spoon alternate layers of both mixtures into parfait glasses, ending with cream mixture. Dash tops with nutmeg and garnish with a whole, fresh strawberry.
Blend all ingredients and mix at medium speed until smooth and creamy. Store covered in refrigerator.
Mix all ingredients; place in baking dish. Bake at 325° for 1 hour.
Fill a gallon jar with cukes, then add salt, sugar and dry mustard. Top off with cider vinegar to fill jar. Shake well. Let sit for a few days.
Break chocolate into pieces about 1-inch square and combine with other ingredients into fondue pot. Place over low heat and stir until chocolate is melted and mixture is smooth.
Mix together 1 cup Cool Whip, powdered sugar and cream cheese. Spread on cooled crust. Mix pudding with milk until thick. Spread pudding mixture on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle with nuts.
Brown chicken on both sides in small amount oleo. Lightly salt chicken. Mix soup and mushroom pieces and pour over chicken breasts in 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes or until chicken is done.
Dissolve yeast in lukewarm water. Mix dry ingredients. Cut in shortening. Add yeast mixture and buttermilk. Mix well. Roll out on floured board and cut out as biscuits. They do not need to rise before baking. Bake at 400° for approximately 20 minutes. Unused dough will keep up to a week if well covered and refrigerated. After cutting as biscuits, you may brush on a bit of melted margarine and turn over as Parker House rolls.
Melt margarine; mix crumbs and Equal or Sweet 'N Low together. Spread into a 13-inch cake pan and cool. Mix lite cream cheese and Cool Whip with 3 or 4 packages of Equal. Spread on top of cracker crumbs. Cool 1 box of instant vanilla and 1 box of chocolate pudding. Mix as directed and combine both. Spread on top of Cool Whip. Mix. Cool. Put 8 ounces of Cool Whip on top.
Blend cream cheese and sugar together. After it is blended, add Cool Whip and beat until fluffy. Spoon into pie crust and cover with pie filling.
Brown chops in a little butter. Add pepper, teriyaki sauce, Worcestershire sauce and beer. Simmer until half done and add onion rings and mushrooms. Continue cooking about 15 minutes or until chops are tender.
Melt margarine and saute onion. Add potatoes, soup, cheese, sour cream and seasonings. Pour into buttered casserole dish. Mix melted margarine and corn flakes. Pat into a crust, covering potatoes during last 10 minutes of baking. Bake for 30 minutes at 350°.
Sift the four, baking powder, salt and sugar together. cut in the shortening with a pastry blender until the mixture is like fine corn meal. Blend in well beaten egg, mixed with the milk. Then blend in the vanilla, and beat just enough to mix well. Pour half of the batter into a well greased and floured 6x10-inch or an 8-inch square baking pan. Sprinkle with half the streusel mixture. Add remaining batter, and sprinkle remaining streusel mixture over the top. Bake 25 to 30 minutes at 375°.
Cut marshmallows in quarters and pour water over them. Add sweetened condensed milk, chopped nutmeats and chopped dates. Add cracker crumbs and blend. Form into rolls or loaf about 6 inches long and 3 inches in diameter. Place in refrigerator. Let ripe 12 hours before serving. Serve in slices. May be garnished with whipped cream. Serves 10.
Line pie shell with pecans. Mix all other ingredients together and pour over pecans, making sure they're all coated with mixture. Bake at 350° until the top starts to crack around the pecans in the middle of the pie.
Mix all ingredients. Make balls the size of marbles. Bake on ungreased cookie sheet at 375° for 15 to 20 minutes. May be served hot or at room temperature. Dough may be frozen and cooked at a later date.
Blend soup and milk. In a 1 1/2-quart casserole dish, alternately arrange potatoes, onion, soup sauce and seasonings. Dot with margarine. Bake, covered, for 1 hour at 350°, then cover and bake 15 minutes more. Serves 4 to 6.
Cook lasagne according to package; drain and rinse in cold water. Drain and set aside. Stir together egg whites, cottage cheese and 1/8 teaspoon pepper. Set aside.
Prepare sweet potatoes; cut into 1-inch cubes. Cook in light salted boiling water to cover until tender, about 15 minutes. Drain and let cool. Melt butter in large nonstick skillet over medium heat; mix in apple butter, sugar and salt. Add sweet potatoes. Cook over medium-low heat until heated through, stirring often, gently. Turn into serving bowl. Sprinkle with pecans.
Combine all ingredients in a food processor with metal blade or blender. Blend for 30 seconds, until smooth. Marinate for at least 1 hour at room temperature. Spread over fresh tuna and bake.
Parboil sausage; cut in bite size slices. Brown sausage in a large pan, drain off fat. Add all remaining ingredients except cabbage and Parmesan. Bring to a boil; cover and simmer at least 1 hour, stirring occasionally. Add cabbage and simmer 5 minutes longer. Serve topped with Parmesan cheese.