HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop 2 cloves of garlic in food processor. While processor is still running add fresh Parmesan cheese, Italian parsley, pine nuts, fresh basil, salt and vegetable oil. When mixture is soft and pasty, spoon sauce over freshly cooked hot spaghetti and mix thoroughly. Add grated Parmesan as topping.
Melt margarine. Sift together flour, baking powder, salt and cocoa. Beat eggs, then add sugar. While beating, add vanilla and melted margarine. Stir in dry ingredients. Add pecans. Bake at 350° for 20 minutes in a 9 x 9-inch pan. Makes 12 bars.
Cook in double boiler the egg yolks, sugar, grated rind and juice of lemon and dash of salt, stirring frequently until consistency of thick custard. Dissolve gelatin in water and add to hot custard. Mix well. Cool.
Mix well and pour into uncooked pie shell. Bake at 325° for 35 to 40 minutes. If desired, cover top with chopped pecans before baking.
Cream shortening. Gradually add sugar, beating at low speed of electric mixer until light and fluffy. Add egg, chocolate and vanilla; beat well. Combine flour, soda and salt; add to creamed mixture alternately with milk, stirring well. Stir in pecans or walnuts. Drop dough by teaspoonfuls, about 1 1/2 inches apart, onto greased cookie sheets. Bake in a 350° oven for 12 minutes, or until done. Remove to wire racks. Frost with Chocolate-Coffee Frosting while still warm. Yields about 4 dozen cookies.
Cut half of the angel food cake into 1-inch cubes. Pour boiling water on gelatin in a large bowl; stir until the gelatin is dissolved. Stir in reserved pineapple juice. Place cottage cheese in blender container. Cover and blend on medium speed, stopping blender frequently to scrape sides (about 15 seconds). Return mixture to large bowl. Stir in pineapple, strawberries and cake cubes. Pour into square baking dish (8 x 8 x 2-inches). Refrigerate until firm, at least 6 hours. Garnish with fresh strawberries, if desired.
Mix softened butter with 1/2 cup sugar, vanilla, flour and baking soda. Mix in pecans and form balls, about the size of a round tablespoon. Bake at 350° for 15 minutes. Cool and roll in more powdered sugar.
Drain all beans. Cook meats and onion in skillet. Drain. Stir in catsup, mustard and vinegar. Combine remaining ingredients in 3-quart casserole, stir in meat, cover and bake at 350° for 40 minutes or until bubbly. Garnish with bacon if you wish. Serves 8.
Place chicken pieces in a 9 x 13-inch pan. Mix other ingredients and pour over chicken. Bake for 1 hour at 350°. Serves 4.
Layer ingredients in order listed. Refrigerate for 2 hours before serving. Serve with Tostitos.
The night before serving: Grease a Bundt or tube pan. Evenly place frozen rolls in bottom of pan; sprinkle with dry pudding mix. Next, sprinkle brown sugar and pecans over rolls, then pour melted margarine over the top. Place pan in cold oven overnight. As rolls thaw, bread will rise.
In bowl, combine flour, cinnamon, soda, powder and salt. Set aside. In large bowl, place oil, sugar, eggs, vanilla and apples. Stir flour mixture; add walnuts and mix. Divide mixture between two greased 8 x 4-inch bread pans. Bake at 350° for 40 to 45 minutes or until bread tests done. Cool for 10 minutes on rack before removing from pans.
Heat oven to 350°. Cut up sausage into small pieces and cook. Melt cheese, add soup to cheese, stir until well blended. Cook broccoli. In a seperate bowl mix stuffing, sausage, celery and onions. Place cut up chicken in bottom of pan, then broccoli, then pour soup and cheese mixture on top. Top with stuffing mixture. Bake for 40 min. till cheese bubbles and stuffing browns.
Combine cream cheese, sugar and vanilla. Use for dipping apple slices, celery, crackers, etc.
Combine and heat soup, water and cheese. Heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring, or pour into baking dish and heat in microwave or oven until hot. Serves 4.
Dredge steak in flour; pound to 1/2-inch thickness. Cut steak into serving size pieces. Brown steaks in hot oil in a Dutch oven. Remove from skillet and set aside. Add onion to pan drippings; saute until tender. Return steak to Dutch oven; add remaining ingredients except noodles. Cover. Reduce heat and simmer 1 1/2 to 2 hours or until steak is tender. Serve over noodles.
Sift flour, baking powder, salt, soda and cinnamon together. Stir in walnuts and raisins, tossing to coat well with flour mixture.
Dissolve Jell-O in boiling water. Add strawberries, pineapple, bananas and nuts. Pour half into 2-quart mold. Chill until firm. Spread sour cream over.
Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda. Add to cream mixture alternating with buttermilk. Stir in vanilla; add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in a 3 (8-inch) pans, greased and floured. Bake at 350° for 25 minutes.
Beat egg and 1 tablespoon water. Roll chicken in mixture, then in bread crumbs. Brown chicken in shortening. Pour off fat. Stir in soup, water, onion and seasonings. Cover and cook for 45 minutes on low heat, stirring occasionally. Sprinkle with cheese and serve.
Put the chicken in a large saucepan. Cover with the stock and parsley. Bring to a boil. Cover and simmer for 1 hour.
Brown pork chops in deep fat quickly. Pour off grease. Add soup, water, diced celery, pepper and onion. Salt and pepper to taste. Cook for 30 minutes with lid on pan. Cook on medium heat on top of stove.
Mix last 3 ingredients; pour over chicken. Bake at 350° for 1 to 1 1/2 hours, basting occasionally.
Melt cheese in medium saucepan. Mix Bisquick and sausage thoroughly, then add melted cheese and mix. Form into small balls; bake until lightly browned in a 350° oven for approximately 20 to 30 minutes. Can be frozen before or after baking. (Good party recipe.)
Beat eggs and brown sugar in mixer bowl until smooth. Add remaining ingredients; mix well. Pour into 3-quart glass cake pan. Bake at 325° for 35 minutes. Serve with vanilla ice cream and chocolate or butterscotch sauce.
Mix flour, soda, and sugar thoroughly. Add eggs and mix well. Add vanilla and flour mixture and mix well. Shape in round loaf. Wrap in waxed paper and chill over night. Cut in thin slices and bake in 350 oven.
In saucepan, heat olive oil. Add onions and cook until tender. Add meat and cook until done. Add chili powder, salt and pepper. Stir in tomatoes and beef broth. Bring to a boil, then lower heat. Simmer for 30 minutes. The chili will be very thick.
Mix dry goods in a medium bowl. Soften shortening in the baking pan or iron skillet in oven at 300°. Pour into the bowl with the dry goods. Turn oven to 425°. Add egg and milk. Stir. Pour into pan/skillet. Bake at 425° for 20 to 25 minutes until golden on top. (Clabber Girl recipe.)
Boil potatoes until done. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper. Pour into a well-greased 2-quart casserole. Dot with butter and sprinkle with paprika. Bake 25 minutes at 350°. Can be made the day before. Serves 8 to 10.
Mix pulp, eggs and sugar together. Add milk, then flour, cinnamon and nutmeg. Add butter. Bake for 1 hour at 300°.
Prepare Stove Top stuffing by mixing all ingredients together. Place stuffing in bottom of crock-pot. Brown and season pork chops to taste. Place pork chops on top of stuffing. Cover and cook on low until meat is tender, 2 to 3 hours.
Place blueberry pie filling in a 9 x 13-inch greased pan. Cover with pineapple. Pour on dry cake mix and sprinkle nuts on top. Melt butter and drizzle over all. Bake for 1 hour at 350°. Serve topped with whipped topping.
Cook and stir onion, celery, green pepper and garlic in oil until tender, not brown. Add tomatoes, tomato sauce and seasoning. Simmer, uncovered, 45 minutes. Cook over low heat. Mix cornstarch with 2 teaspoons water. Stir into sauce. Add shrimp. Cover and simmer until tender, about 5 minutes. Serve over rice. Makes 6 servings.
In a bowl, combine cabbage, carrots and green pepper. Chill. Mix Miracle Whip, sugar, vinegar, Ranch dressing mix, celery seed and salt. Toss with vegetables.
Mix ingredients together. Freeze. Spoon 1/2 cup in glass and fill glass with Fresca, Squirt or Wink.
Prepare popped corn. Combine next 4 ingredients. Bring to a boil; boil 5 minutes and stir occasionally. Remove and add soda. Stir and pour over corn. Put on greased cookie sheet. Bake at 250° for 1/2 hour. Store in tightly covered container.
Peel onions; cut into even slices. Heat butter in large skillet. Add onions and toss for a few minutes until coated with butter. Do not brown. Add vinegar, brown sugar and curry powder. Stir to blend. Add parsley. Cook onions for about 5 minutes, covered, until almost tender-crisp. Remove cover and cook onions for 2 to 3 minutes, until glazed. Season with salt, black pepper and paprika. Add chili.
Finely chop the first 3 ingredients. Add the remaining ingredients. Better to make ahead and let marinate. May need to drain off some of the liquid that forms. Serve with Doritos chips. Delicious!
In a large bowl, marinate at room temperature for 24 to 30 hours. Mix occasionally during marinating. Then you can store in jars (whatever size you want). If spices are in cheesecloth, throw them away. Refrigerate. Keeps for weeks.
Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder. Lastly, add the melted butter. Mix until smooth and cook in spoonfuls on a hot grease griddle or frying pan. Serve with butter, jam or sliced strawberries.
Dissolve jello in 2 cups boiling water. Add pineapple (with juice). When cooled, add cottage cheese, Eagle Brand and nuts. Stir. Congeal.
Beat eggs, sugar, oil and sifted dry ingredients. Add carrots. Stir nuts in last. Bake in greased 9 x 13-inch pan at 325° for 1 hour.
Cook first 4 ingredients together until they boil for 2 to 3 minutes. Remove from stove and add the other ingredients all at once. Mix together quickly. Drop by spoonfuls onto wax paper. Let harden. The secret to this recipe is to work quickly and time carefully.
Blend all ingredients together (don't beat) and pour into pie shell. Bake at 350° for 35 to 45 minutes. Makes 8 servings.
Put all ingredients into Ziploc bag; shake to mix. Add 4 to 6 turkey tenderloins, cut into 2-inch strips. Marinate for at least 2 hours in refrigerator. Great on the grill.
Cook carrots with water until tender (5 minutes in microwave or 10 to 15 minutes in covered pan over medium heat). Combine olive oil, nuts, lemon peel and seasoning salt in a bowl. Add carrots. Toss. Serve warm. Serves 4.
Fry bacon until crisp. Drain fat, reserving 2 tablespoons. Saute onions in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Bake in an 8 x 8-inch dish for 20 minutes at 350°. Top with crumbled bacon and serve over muffin halves.
Combine until just moistened. Drop by spoonfuls onto bubbling stew, chicken and gravy, etc. Cover and simmer 12 minutes.
Cook noodles in enough water to cover them and cook until tender. Then add tuna, soup and milk. Pour into greased casserole dish. Melt 1/2 stick butter and crumble about 4 slices of bread; mix in the melted butter. Cover top of casserole with mixture. Bake at 400° until done.
Blend all ingredients (except chicken). Add chicken, soak for 20 minutes and deep fry.
In 3-quart casserole, combine the water, uncooked rice, soup mix and onion. Cover, cook on 100% power (High) for 4 to 5 minutes or until boiling. Let stand, covered, 5 minutes. Stir before serving. Garnish with parsley, if desired.
Mix dry ingredients; add milk, oil, eggs and corn. Mix well. Add peppers and onions. Pour 1/2 mixture into greased 9 x 14-inch baking pan or 10-inch iron skillet. Sprinkle 1/2 of Cheddar cheese; add balance of mixture. Top with remainder of cheese. Bake in a 375° oven for 35 minutes or until done.
Mix meat, peas, corn, cheese, 1 cup milk, onion and Worcestershire sauce. Pour into greased 12 x 8-inch baking dish or shallow 2-quart casserole. Bake at 375° for 15 minutes or until bubbly at edges. Mix well baking mix, cornmeal, sugar, salt, egg and 2/3 cup evaporated milk. Pour on hot mixture, leaving center uncovered. Spread to edges. Bake 25 minutes or until golden brown.
Brown the Sizzlean on both sides and drain on paper towels. Stir together the dry ingredients. Stir in the egg, vinegar and water. Add the bacon. Cook slowly, stirring until thickened.
Peel and quarter potatoes. Cook in boiling water until tender. Drain and mash. Add next 4 ingredients and beat at medium speed until smooth. Put in greased 1 1/2-quart baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes.
Cook peas. Drain and cool. Mix sour cream, mayonnaise, sugar, dill seed, mustard, vinegar and salt until creamy smooth. (I add garlic powder, too.) Add peas; blend. Add peanuts. Best served that same day.
Put in large mixing bowl and mix as little as possible. The batter will be a little chunky. Bake in tube pan in 350° oven for 1 hour and 10 minutes.
Melt chocolate in double boiler or microwave. Stir in nuts; mix well. Drop by teaspoon onto waxed paper. Makes approximately 20 to 25 pieces.
Fill sandwich roll with ingredients. Add salt, pepper and about two tablespoons Italian salad dressing. Roll in aluminum foil and bake about 10 to 15 minutes at 350°.
Cream eggs and butter in bowl until light and fluffy. Add eggs and vanilla. Mix well. Sift dry ingredients together. Add to creamed mixture alternately with 1 cup of water, beating well after each addition. Stir in sauerkraut. Pour into 2 greased and floured 8-inch pans. Bake at 350° for 30 minutes. Frost with favorite frosting.
Cook water, margarine, sugar and Karo until it will spin a fine thread in a glass of cold water. Add peanuts and cook until light brown (this takes a bit of time, you will start smelling the peanuts cook, then cook a bit longer).
Melt butter; mix crumbs in and press into 9 x 13-inch serving dish. Dissolve sugar in mixture of lemon juice and rind. Dissolve Jell-O in water and chill in refrigerator. Whip milk until thick; gradually add Jell-O, beating. Stir in lemon mixture. Put in crust and chill. Sprinkle graham cracker crumbs on top for garnish.
Remove lobster from shell. Cut meat in bite size chunks and reserve. Make sauce of butter, flour, salt, pepper, milk and evaporated milk. Cook one minute. Beat egg yolks and stir in sherry. Stir in 1 cup sauce into the egg yolk mixture and then add this to the rest of the sauce. Cook for one minute or until thickened, stirring constantly. Add lobster chunks, scallops and shrimp and heat. Serve over rice.
Beat eggs well. Mix in remaining ingredients. Pour cake into greased round cake pans covered with wax paper. Cook at 325° for 45 minutes or until done.
Heat oven to 450°. Mix pancake mix, eggs, water and 1 teaspoon sugar; mix well. In ovenproof skillet, saute apples in butter until tender. Remove skillet from heat and sprinkle with nuts. Pour batter evenly over apples. Mix remaining sugar and cinnamon. Sprinkle over batter. Cover skillet with lid or foil and bake 12 to 14 minutes or until pancake is puffed and sugar is melted.
Fry turkey burger in large skillet. Bring tomatoes to boil in turkey (cooked). Add dry rotini to boiling mixture. Cook about 7 or 8 minutes or until tender. Add remaining ingredients. Serve with green peas, tossed salad and garlic toast.
Melt one stick butter and stir in all other ingredients except the marshmallows. Pour into a greased and floured 8 x 8 inch pan. Bake at 350° for 25 minutes. After baking, cover the brownies with miniature marshmallows. Put back into oven long enough to melt the marshmallows, but do not let them brown. Cover with icing.
In large bowl, mix all ingredients. Toss with the Italian dressing which has been made according to package directions.
Beat shortening, sugars, egg, water and vanilla together until creamy. Sift flour, salt and soda; add to cream mixture and blend well. Stir in oats; drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Bring to boiling first 3 ingredients and pour over tea bags. Steam 5 minutes and strain. Add the remaining ingredients and serve either hot or cold.
Mix together all ingredients, except jello. Then add jello last. Mix well and keep in refrigerator until firm.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and eggs in a large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 3-inches apart onto lightly greased cookie sheet. Press 3 or 4 additional candies in each cookie, if desired. Bake until light brown, 10 to 12 minutes. Cool slightly. Remove to wire rack. Makes about 2 1/2 dozen cookies.
Warm milk, add yeast and sugar; let melt. Add the eggs, salt, margarine (melted) and oil. Add flour and knead dough approximately 20 minutes. Cover and refrigerate overnight.
Combine first 4 ingredients in large non-aluminum skillet, bring to a boil. Add chicken and cover. Reduce heat and simmer 10 minutes or until chicken is done. Remove chicken from skillet and keep warm. Bring cooking liquid to a boil; cook 7 minutes or until reduced to 3/4 cup, stirring occasionally. Combine strawberry spread and cornstarch; stir into cooking liquid and cook 1 minute or until syrupy. Spoon 3 tablespoons sauce over each chicken breast, garnish with green onion strips. Yields 4 servings, 215 calories and 1.5 fat.
Sift sugar and flour together in bowl; set aside. In saucepan melt butter; add cocoa and Coca-Cola. Bring to a boil; boil one minute. Add to dry ingredients. Mix buttermilk and soda and add. Add eggs and vanilla; stir until smooth. Last, stir in marshmallows. Pour into greased pan (9 x 13-inch); bake at 350° for 45 minutes.
Cream oleo and shortening with sugar. Add eggs one at a time and blend well after each. Sift dry ingredients together and add alternately with milk. Add vanilla. Pour batter into greased and floured tube pan. Bake at 350° for 1 hour and 25 minutes.
Melt cheese and oleo; mix in half and half, all in pan. Pour over potatoes and let stand for an hour. Bake at 350° for 1 hour.
Combine ingredients in a food processor or blender and process until smooth. Serve the dip in a shallow bowl or small hollowed out bell pepper. Makes 1 1/4 cups.
Melt shortening in skillet over medium heat. Place meat in skillet and scramble it. Let it cook until done but not brown. Add all other ingredients and turn heat to low; heat and let it simmer until hot.
Mix all together well. Make into very small biscuits. Cook on cookie sheet. Bake about 10 minutes at 350°.
Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven. Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours. Add carrots and parsnips; simmer covered for 30 more minutes. Remove chicken and refrigerate if you are not planning to use as main meal. Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth. Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls. Serves 15.
In a large bowl, combine fruit, nuts and sour cream. Fold in cool whip and marshmallows. Refrigerate. Yields 10-12.
Put unflavored gelatin in cold water. Mix. Put flavored gelatin in large bowl and add boiling water. Add plain gelatin to flavored gelatin. Pour into an 8 x 8-inch pan. Refrigerate to set (20 minutes).
Mix all ingredients well. Pour into pie shell. Bake at 350° for 45 minutes to an hour.
Bring 6 cups water to boil. Add salt and macaroni; cook until tender. Grate cheese coarsely, then put in large baking dish, layering alternately with cooked macaroni. Beat eggs in milk; pour over this mixture. Take fork; mix well, down through pie. Bake at 400° or 450° until brown, about 20 minutes. Black pepper is optional.
Grease and flour 11 x 13-inch pan. Make cake according to box directions; pour into pan. Mix vanilla, sugar, eggs and cheese. Pour gently over cake mix. Do not blend.
Brown meat and onion together. Layer chiles, cheese, meat and chiles in a 9 x 13-inch pan. Mix together flour, salt, eggs, milk and hot pepper sauce. Pour over. Bake at 350° for 45 to 50 minutes. Cool before cutting.
Mix sugar, flour and salt together. Add milk, beaten egg yolks and margarine. Cook until it bubbles good and gets thick. Let cool. Add 3 cups of sliced strawberries. Pour into baked pie shell. Top with Cool Whip.
Reserve 1/4 cup Cheddar cheese. Whisk soup and milk in 2-quart microwave-safe bowl until well blended. Stir in remaining ingredients, except reserved cheese. Cover and refrigerate at least 12 hours or overnight.
Fry hamburger and onion until red disappears. Add garlic, onion salt, chicken gumbo and catsup. Simmer for 2 hours. The longer it simmers, the tastier it gets.
Dissolve jello in boiling water. Mix other ingredients together. Add to cooled jello and chill.
In large bowl with mixer at low speed, beat confectioners sugar, cocoa, butter, water, vanilla and egg yolk until smooth, occasionally scraping bowl with rubber spatula.
Beat butter until softened and light. Add sugar and beat until fluffy. Add eggs, one at a time, and beat after each addition. Stir in almond flavor. Mix flour and salt together. Add to butter mixture alternately with milk (about 1/3 each time). Fold in nuts and cherries. Bake in greased tube or Bundt pan at 325° for 1 1/4 hours.
In a double boiler, beat the egg yolks and add 2 tablespoons sugar gradually while beating. Add salt and milk. Cook over hot water until mixture coats the spoon, stirring constantly. Soften gelatin in cold water; add to hot custard and stir until dissolved. Cool slightly. Beat egg whites stiff; fold in. Whip the cream; add remaining 3 tablespoons sugar and vanilla extract. Fold in. Line sherbet glasses or spring-form mold with the ladyfingers and fill with the custard. Chill until firm.
Heat 1 cup water and limeade concentrate to boiling. Pour over gelatin in large bowl. Stir until dissolved. Stir in 1/2 cup cold water, ginger ale and peppermint extract. Chill until partially set. Stir in pears and melon balls. Pour into 7 cup jello mold. Chill until firm. Unmold onto lettuce and garnish with extra cantaloupe balls and mint sprigs.
Cook chicken. Chop when cooled. Add remaining ingredients. Bake in a 13 x 9 x 2-inch greased pan at 375° for 30 to 40 minutes.
Beat the eggs and sugar together. Gradually add oil; add vanilla. Mix flour, soda, salt and cinnamon together. Gradually add flour mixture to first mixture (will be thick). Fold in apples. Add 1 cup nuts or raisins. Bake in a 375° oven for 45 minutes. Use greased 9 x 13-inch sheet pan. Sprinkle with confectioners sugar.
Heat oven to 400°. Beat all ingredients at low speed, scraping bowl often, until all ingredients are moistened. Spoon batter into greased tin. Bake 17 to 22 minutes.
Preheat frypan or griddle. In medium bowl, combine dry ingredients. Add buttermilk and skim milk; stir just until combined. Fold in egg white gently; add olive or salad oil. Cook on hot griddle which has been sprayed with nonstick spray. These pancakes contain no cholesterol.
Combine all ingredients and stir well. Stir before serving. Makes 1/2 cup.
Cream the butter, sugar and sour cream until light and fluffy. Add eggs, one at a time, beating after each one. Add flour and baking soda which have been sifted together. Add flavoring. Bake in greased 9 x 5 x 3-inch loaf pan in 325° oven for 1 hour and 15 minutes or until cake tests done in center.
Cut smokey links lengthwise halfway through. Insert long thin wedge of dill pickle (drained) in each cut. Spread triangle of dough of crescent roll as label directs. Lightly spread each triangle with cheese. Place smokey link, pickle side down, on wide end of triangle and roll up toward point. Repeat with each roll and link. Arrange rolls on ungreased cookie sheet. Brush with melted butter or margarine and bake at 350° for 10 minutes or until puffy and golden brown. Makes 8 servings.
Boil chocolate and milk until thick, about 3 minutes. Add sugar, butter and marshmallows. Add vanilla.
Mix butter, sugar and eggs together (after butter has cooled to room temperature). Mix thoroughly. Add remaining ingredients and pour evenly into unbaked pie shells. Bake 30 to 40 minutes in a 350° oven.