HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in shallow dish. Combine lime juice and next 3 ingredients; divide mixture in half. Cover and refrigerate half and pour remaining half over chicken, turning to coat. Cover chicken and refrigerate at least 1 hour. Combine red pepper and onion in a 9-inch pie plate. Cover with wax paper. Microwave 1 minute on High and set aside. Position knife blades in food processor bowl. Add black beans and remaining ingredients. Process 1 minute or until smooth. Pour bean mixture into saucepan and cook over medium heat until hot. Keep warm. Uncover chicken and drain. Cook chicken without grill lid over medium hot coals about 5 minutes each side. Baste with refrigerated marinade. Serve chicken with black bean sauce and red pepper sauce. Serves 4. Contains 255 calories (24% fat).
Stir butter in double boiler until melted. Add flour and stir until smooth. In a bowl, mix cream, egg yolk, mustard, paprika, seafood seasoning and Worcestershire sauce. Add this mixture to flour mixture and heat and stir in double boiler until thickened. Remove from heat. Season with salt and pepper to taste. Carefully add crab meat to mixture. Place in greased shells or baking dish and bake 15 to 30 minutes at 350°. Yields 5 shells.
Melt caramels with cream over hot water; cool about 10 minutes. Place pecan halves on wax paper in clusters of 3 (one for the head of the turtle and the other two for legs). Spoon caramel mixture over the nuts, leaving tips of head and legs showing. Let stand until set (about 1/2 hour).
Combine flour, yeast, salt and sugar; stir. Add vegetable oil and water. Mix all ingredients. Knead for 3 minutes. Put in a bowl, cover and let rise until double in volume. Punch down. Divide into 2 equal pieces, shape into balls or leave in one piece for 16-inch pizza. Let dough rest 4 minutes. Roll out to 12 to 16-inch circles.
Crush wafers into fine crumbs. Put half the crumbs in the bottom of a 13 x 9 x 2-inch pan. Whip margarine, sugar, vanilla and cream cheese together until light and creamy. Spread over butter crumb mixture. Spread strawberries over cream mixture. Mix chopped nuts and remaining wafers. Sprinkle over strawberries. Chill overnight.
Heat oven to 400°. Grease the bottoms of 12 muffin cups with shortening or line with paper baking cups. Beat egg, milk and oil in medium bowl with fork. Mix flour, 1/2 cup sugar, baking powder and salt with other ingredients until moistened (batter should be lumpy). Fill muffin cups 1/2 full. Drop a teaspoon of jelly into the center of each muffin. Add batter to fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Sprinkle a little sugar and cinnamon on top when out of oven. Makes 12 muffins.
Dissolve sugar and coffee granules in boiling water. Chill overnight in glass jar.
Mix cornstarch, sugar and salt. Blend in beet liquid, vinegar and fat. Cook over moderate heat, stirring constantly, until thickened. Add beets to sauce. Let stand 10 minutes, if desired, to blend flavors. Heat to serving temperature. Makes 6 servings.
Remove seeds and membranes from jalapenos, mince. Combine all ingredients in a bowl. Refrigerate for at least 2 hours. Serve with tortilla chips or sliced raw vegetables. Makes 6 servings.
Melt margarine in a square foil-lined Pyrex dish. Add ingredients in order! Do not stir! Cook at 350° for 30 minutes. Cut into squares.
Mix and press into 9 x 13-inch pan. Bake at 400° for 7 minutes.
Dissolve yeast in 1/4 cup lukewarm water. Sift flour, sugar and soda together in a bowl. Work shortening into this mixture. Add milk and yeast and mix well. Cover and store in refrigerator and use as needed. Will last several days, if desired.
Combine soup mix and 1/2 cup water. Beat in eggs with a fork, add meat and mix well. Shape into 40 meat balls and brown about 1/3 at a time. Drain off excess fat.
Preheat oven to 350° (325° for glass). In bowl, combine flour, oats, brown sugar and butter; mix well. Reserve 1/2 cup. Press remaining mixture on bottom of 9 x 13-inch baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and Nestle Toll House morsels. Top with remaining oat mixture; press down. Bake 25 to 30 minutes or until light browned. Cool. Store covered at room temperature. Yields 36 bars.
Cook lasagne noodles al dente; drain. Preheat oven to 325°. Use baking dish approximately 2 1/2-inches deep. Cover bottom with sauce and line the dish with a layer of lasagne. Dot with spoonfuls of Ricotta, slices of Mozzarella and grated Parmesan cheese. Cover with sauce. Repeat with another layer of lasagne, sauce and cheeses, until dish is almost filled. Bake about 45 minutes. Cool 20 minutes before serving to allow to settle. Serve with additional sauce.
Clean and cut carrots, peppers and onion. Dice garlic small. Put roast beef and pork in large pan. Place onions, peppers, carrots, potatoes and garlic around meat. Add 2 cups water. Add salt and pepper to taste. Bake at 375° for 2 to 3 hours or until done. Add water as needed. Serve with Italian bread, applesauce and tossed salad.
Place fish fillet in heated skillet with oil; add onions. Saut about 2 minutes. Add remaining ingredients; let simmer until done.
Mix flour and salt. Add shortening, egg, vinegar and water. Stir with a fork until just moistened; knead slightly. Shape into balls. Do not overknead. Roll out to desired thickness. Makes 2 tops and 2 bottoms, if thin.
If blueberries are frozen, thaw first. Combine all ingredients in saucepan. Cook and stir 4 or 5 minutes until thickened. Makes 2 cups. Serve over pancakes, waffles, ice cream or pound cake.
Dissolve 1 1/2 cups warm water, 1 tablespoon sugar and yeast in small bowl. Mix 6 cups water, salt, oil and 1 cup sugar or honey in large 13-quart bowl. Add yeast, table bran, oats, wheat germ and 5 cups flour. Let set 15 to 20 minutes. Add rest of flour until right consistency and let rise. Shape in loaves and bake at 350° for about 30 to 35 minutes. Makes 8 large loaves.
Layer flour, melted oleo and chopped nuts. Mix and press into 9 x 13-inch baking dish. Bake at 350° until light brown. Cool.
Season the pork chops with flour, salt and pepper and brown lightly on both sides. Remove chops to baking dish. Place the sliced onion on top of the chops. Combine the rest and put on top of chops. Bake at 350° for 1 hour.
Place steaks in mixture of all other ingredients; let stand for at least 1 hour, turning them occasionally. Broil for 8 minutes on each side.
Mix ingredients together as given, adding sugar and flavoring to cream when it is whipped. Add whipped cream last. Chill and serve.
In a 9 x 13-inch pan combine sour cream, soup and onion and spread over potatoes. Melt oleo and cheese. Pour over potatoes. Cover with corn flakes. Bake at 325° for 1 1/2 hours.
Note: To crush crackers, place between sheets of wax paper or place in plastic Ziploc bag. Crush with rolling pin or pound until crushed.
Preheat oven to 350°. Grease muffin cups. Mix all ingredients and fill muffin cups. Bake until golden brown. Cool and serve in individual paper holders if available. The name means "little cheese treats."
Brown beef, bacon and onion; drain. Add all other ingredients except beans and simmer 10 minutes or until it looks well blended. Drain only the kidney beans; pour all beans in the crock-pot and add the simmered mixture, stirring to blend. Cook 1 hour on high.
Cream margarine and sugar until light and fluffy. Add vanilla and water. Sift flour with cocoa and stir in. Add nuts and mix well. Bake on ungreased cookie sheet at 300° for about 20 minutes. While hot, roll in powdered sugar.
Simmer veggies and seasonings until tender. Do not drain. Make a white sauce with flour and milk. Add cheese. Put with veggies. Add bacon and simmer until hot. Do not boil.
Mix all the ingredients, including cherry liquid in a small saucepan. Stir continuously. Allow to boil and stir until thick. Remove from heat and spread over ham or turkey.
Cook the spaghetti according to package directions; drain. Stir butter or margarine into hot spaghetti; stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust". In skillet, cook meat, onion and green pepper until vegetables are tender and the meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat thoroughly.
Heat oven at 325° to 350°. Beat sugars, butter, peanut butter, vanilla and egg until creamy. Mix in flour, oats, soda and salt. Stir in chocolate chips and nuts. Drop by rounded tablespoon, about 2 inches apart, onto ungreased cookie sheet. Bake 10 minutes. Cool 1 minute before removing from cookie sheet. Makes about 2 dozen cookies.
Heat Karo, sugar and Jell-O to a boil and remove from heat. Pour over popped popcorn. Form into balls and let harden on wax paper or foil. Then wrap individually.
In 1/2 gallon jar combine peach brandy, 1 cup of sugar and canned peaches. Two weeks later, add 1 cup of sugar and canned pineapple. After two more weeks, add 1 cup of sugar and cherries. After two more weeks, drain the fruit in colander. Use fruit in cake and save 1 cup of liquid to start your next cake. Invite a friend over for coffee and cake. Give your friend a cup of liquid and this recipe so she/he can start their friendship cake.
Use large cookie sheet. Spread out rolls in 1 big piece and bake 8 to 10 minutes, according to package directions. Cool.
Pour boiling water over gelatin in bowl and stir until dissolved. Add relish, pineapple (with syrup), apple, celery and nuts. Stir until relish is thawed. Pour into 4 cup mold or 6 to 8 individual molds. Chill overnight or until firm. Serves 6 to 8.
In 1 1/2-quart casserole, stir soup, milk, soy sauce, salt and pepper until smooth. Mix in beans and 1/2 can onion rings. Bake in 350° oven for 25 minutes or until hot. Top with remaining onion rings. Bake 5 minutes longer.
This is equal to 1 egg. Can be used in cookies or cakes and is especially good if you only have to replace part of the eggs needed (you have 2 eggs and need 4, for example). This will not work in all recipes.
Combine and mix together all the ingredients. Pour into well-greased 13 x 9 x 2-inch baking dish. Refrigerate overnight. (Good for Christmas Eve.) Set out casserole at room temperature 1 hour before baking. (I don't always do this.) Bake in 350° oven for 50 to 60 minutes or until firm and brown.
Dust chops with flour. Brown chops in drippings. Drain any excess fat. Combine and cook vinegar, sugars, soy sauce and salt to a thin syrup. Add onion, carrots, green pepper and 2 cups water. Pour sauce over chops. Cover and cook slowly for 1 hour or until tender. You can serve chops and sauce over rice. Serves 4 to 6.
Into a greased pan (approximately 9 x 13-inch), pour the pie filling, then the crushed pineapple. Sprinkle over dry cake mix, then the nuts. Pour over melted butter. Bake in preheated 350° oven for about 1 hour. Let stand 10 minutes. Spoon out and serve with a topping of ice cream.
I cut this to 1/8 and drizzle on top of Bundt. Very moist.
In small bowl, combine mayonnaise, milk, mustard and pepper; set aside. Cook vegetables according to package directions; drain. Spoon sauce over hot vegetables. Sprinkle with Parmesan.
Mix all ingredients together (will be watery). Pour into pie shells. Bake at 350° for 30 minutes. Turn off oven; leave pies in oven for 1 hour. Take out and cool. Top with strained cherry or blueberry pie filling.
Combine last 3 ingredients. Pour over rest and toss well. Refrigerate overnight.
In a saucepan, mix sugar, cocoa, milk, butter and salt. Bring to a hard boil for 1 minute. Then add oats and vanilla. Mix well and work fast because it wills set up quick. Drop by teaspoonfuls onto wax paper. Let cool at least 30 minutes. Makes about 2 dozen.
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in enough reserved flour to make a soft dough. On a floured surface, knead 4 minutes. On a greased baking sheet, roll dough out to 14 inches x 10 inches. In the center 1/3 length, put beef and cheese in layers. Cut 1-inch wide strips along sides of filling, out to dough edges. Fold strips in at an angle across the filling, alternating sides to make a braided effect. Cover dough. Place pan over sink full of hot water; let rise 15 minutes. Brush with beaten egg; sprinkle with caraway seed. Bake at 400° for 25 minutes, or until light brown. Cool slightly on pan, then serve immediately. Refrigerate leftovers; reheat to serve.
Cook shrimp in 1 1/2 cups water for 3 to 5 minutes. Chill and devein. Cook rice, omitting butter.
In large pan, place meat and brown. Then add 1/2 cup soy sauce, browning a bit longer. When browned, add onions and celery. Put 2 cups water and cook slow for at least 1 hour. Add water as it cooks out vegetables, both drained. Mix cornstarch in 1/2 cup water, then stir in meat. Cook until thick.
Preheat oven to 325°. Beat egg yolks until thick and lemon colored. Add water; continue beating until very thick. Gradually beat in sugar, then vanilla. Sift flour 3 times; fold in egg mixture, a little at a time. In another bowl, beat egg whites until foamy. Add cream of tartar; beat until they form moist, glossy peaks. Fold into first mixture, turning bowl gradually. Bake in ungreased tube pan at 325° for about 1 hour.
Beat eggs and stir in rest of ingredients except butter. Cook in double boiler until thickened, stirring constantly and adding butter just before removing from heat. Pour over slaw while hot.
In 2-quart microproof casserole, combine all ingredients except rice. Cook, covered, on High (maximum power) for 5 minutes or until boiling; stir in rice. Cook, covered, on 50 (Simmer) for 30 to 35 minutes or until rice is tender. Let stand, covered, for 5 minutes before serving.
Saute onion, celery, carrots and mushrooms in margarine. Add chopped cabbage. Stir and continue to saute. Add tomatoes and club soda. Simmer until hot. Add salt and pepper to taste. Serve immediately. Can also be refrigerated for 10 days or 2 weeks. Serves 8.
Bring to boil oleo, water and cocoa. Mix in large bowl flour, sugar and salt. Pour oleo, water and cocoa mixture with flour, sugar and salt. Add eggs, soda, buttermilk and vanilla. Bake in 350° oven in greased, oblong pan. The last 5 minutes while cake is cooking, begin icing.
In a 1 1/2-quart saucepan, heat soup and salsa until hot, stirring often. Serve over tortilla chips and top with chopped tomatoes, green onions, sweet red and green bell peppers and sliced olives.
Before starting, put greased popover pans into a very hot oven at 450°. Heat until sizzling. Beat eggs at medium speed until frothy. Add salt, sugar, flour and 1/2 of the milk. Mix at medium speed until smooth. Add remaining milk and melted shortening and beat at low speed until blended. Pour into hot pans and fill each 1/2 full. Bake at 450° for 15 minutes. Reduce heat to 400° and continue baking for another 15 minutes.
Grease Bundt pan. Cut biscuits in quarters. Put all ingredients in medium plastic bag. Shake up. Put in pan. Pour 1 stick melted butter overall. Bake 35 to 40 minutes at 350°. Let set 10 minutes before dumping out. Decorate with a few cherries on top.
Soak 1/2 cup poppy seed for 1 hour in 1 cup water. Bake cake in layers as directed, except use poppy seed-water mixture in place of water. Prepare 1/2 recipe Custard Sauce or 1/2 prepared vanilla pudding mix. Spread between cooled layers. Frost top and sides with White Mountain Frosting.
Cook broccoli for 5 minutes; drain. Fold in soup, mayonnaise, grated cheese and egg. Pour in casserole dish and sprinkle crumbled Ritz crackers on top. Cook in preheated 350° oven for 30 minutes.
Wrap potatoes in foil without oil. Bake potatoes in oven for 2 to 3 hours at 350° or until done. Chop chicken into 1/2 inch cubes, more or less. Stir-fry chicken in nonstick pan with sprinkling of salt. Do not use any oil or nonstick spray. (It will work, I promise you.) Dilute soup with 1/2 can water and heat as usual. When potatoes are done take them out and roll until soften, before unwrapping. Then remove foil and break potatoes open, scatter chicken on potatoes and cover with soup.
Saute bacon until crisp in large kettle. Remove and chop. Add onions, potatoes, green pepper, celery and garlic. Add 2 cups chicken broth and seasonings. Cover kettle and simmer 20 minutes. Add clams and juice and half and half; heat until hot. Do not boil. Add chopped bacon. Makes 6 servings.
Preheat broiler. Open the bulky roll. On one-half place sliced ham. On the other half, place a slice of pineapple and put a slice of Swiss cheese on top of that. Put under broiler until cheese melts.
Mix cornflake crumbs and margarine; put half mixture in the bottom of a casserole dish. Add raw cabbage. Mix other ingredients; pour on top of cabbage. Sprinkle rest of cornflakes on top. Bake at 450° for 30 minutes.
Grease 1 large cookie sheet with sides and line with wax paper. Mix cake mix as directed on box. Spread mixture evenly on cookie sheet. Bake 15 minutes at 350°. Remove from oven and cool.
Peel and slice potatoes lengthwise; place over bottom of Pyrex dish. Place pork chops over potatoes. Cover with can of soup. Place foil over dish and seal. Bake for 1 hour at 325°. Serve with salad or green beans, and you have a balanced meal.
Preheat oven to 375°. Cream Crisco, sugars, egg and vanilla together in large bowl. Combine flour, salt and baking soda. Blend in sugar mixture. Blend in water. Stir in chocolate chips. Drop by level tablespoonful 2-inches apart on ungreased cookie sheet. Bake for 8 minutes. Makes 3 dozen.
Beat milk and juices until thickened. Add pineapple. Alternate cake and filling. Chill overnight in 8-inch square Pyrex dish.
Break cookies in pieces; add softened ice cream and Cool Whip and mix. Place in an 8 1/2 x 11-inch pan and freeze. Cut in squares and serve.
Chop wieners to bite size pieces. Mix vinegar, oil, sugar, salt, wieners and catsup in large pot. Cook 5 minutes. Then add peppers. Cook until peppers are slightly wilted. Pack in jars. Hot bath for 5 minutes. Cool and store.
Cut the chicken into chunks and brown. Crush the noodles and brown them in butter until they are toasted. Sprinkle Ramen seasoning that comes with the noodles onto the noodles. Shred the cabbages. Thinly dice the onions and celery. Toss all the ingredients together. Just at time to serve, pour the dressing over.
Roll veal in 3 tablespoons flour mixed with paprika; brown meat in fat in Dutch oven and add rest of ingredients, except reserve 1/4 cup water and rest of flour. Cover and cook over low heat for 2 hours and 30 minutes or until done. Stir sauce and turn meat during cooking to take seasoning. Yields 8 to 10 servings.
Combine first six ingredients in large pot. Cook until chicken falls off the bone. Remove chicken from liquid; allow to cool. Remove the meat from the bone and put back into soup mixture. Add cream of chicken soup and cornstarch, mixed with a little water to thicken. Add green beans, corn and potatoes to chicken mixture. Serve hot with French bread.
Melt over hot not boiling water, 1 cup peanut butter morsels. Stir until smooth. In large bowl, combine melted morsels, cream cheese, vanilla extract and salt; beat well. Beat in powdered sugar alternately with milk until mixture is of spreading consistency.
Note: When using noodles, remove cooked chicken from pot. Skim off fat. Pour sauce over noodles.
Heat small pan; add 1 tablespoon oil and dry scramble the eggs. Remove and set aside. Heat wok; add 3 tablespoons oil and 1/2 teaspoon salt. Add scallions; mix few times. Add rice and mix in thoroughly. Add sugar; mix. Add soy; mix. Add eggs, cut into small strips or pieces. Add peas. Heat through.
Combine all ingredients; stir well. Spoon mixture into lightly greased shallow 2-quart baking dish. Bake uncovered at 350° for 1 hour. Yields 6 servings.
Rinse sauerkraut with cold water. Mix in large mixing bowl, sauerkraut, celery, green pepper and onion; set aside. Mix in small bowl, vinegar, salad oil and sugar, mixing until sugar is very well mixed. Stir this salad dressing into your sauerkraut mix; cover and let set for 1 hour before serving.
Allow hash browns to thaw or defrost in microwave. Mix all ingredients in bowl until fully mixed. (Leave some cheese to sprinkle over top.) Mix hash browns in and pour into casserole dish. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Chop vegetables and place in bottom of pot. Dredge veal in flour, seasoned with salt, pepper and oregano. Place veal on top of vegetables. Mix and bring to a boil with remaining ingredients. Pour around veal. Cover and place in a cold oven set at 450°. Cook 1 1/2 hours and serve topped with Gremolata. You can also serve with risotto alla milanese or buttered spinach noodles with Parmesan cheese.
Cook and drain macaroni. In large mixing bowl, add all the above ingredients and mix lightly. Pour into 9 x 13-inch pan and dot with butter. Sprinkle with bread or cracker crumbs before baking. Cover with foil and put in preheated 350° oven and bake for 45 minutes.
Mix sugar and Crisco. Cream well. Add eggs, one at a time, beating after each. Sift together flour, salt and baking powder. Add milk and flour alternately. Add flavoring and coconut. Bake in tube pan at 325° for about 1 1/2 hours.
Mix and put in 3 cake pans. Bake for 25 minutes at 350°.
Cook broccoli according to package directions. Drain. Mix together broccoli, chicken, 1/2 can of mushroom soup and 1 cup cheese. Spoon this mixture onto tortillas. Roll up tortillas and place side by side in pan. Mix remaining soup with milk and pour over top. Bake at 350° for 20 minutes. Sprinkle on remaining cheese and bake 10 more minutes.
Thoroughly cream first 6 ingredients, then add baking powder and flour and mix well. Roll out on floured surface 1/8-inch thick and cut into desired shapes. Bake on an ungreased cookie sheet for 9 to 10 minutes. You can sprinkle them with sugar before baking or decorate baked cookies with powdered sugar icing.
Mix all ingredients except chili sauce and grape jelly together and form small balls. Brown in frypan. Remove and pour out all fat. Put chili sauce and jelly in frypan; heat over low flame until thoroughly dissolved. Put meat balls back in pan. Add a little water and simmer for 30 minutes. Stir gently so they don't stick. You can also let them simmer in a crock-pot on low.
Heat oil in deep heavy pot; add celery and onions. Stir-fry over moderate heat until onions are transparent but not brown. Add chicken broth; cover and cook 4 to 5 minutes.
Pour boiling water over oatmeal. Mix well. Let stand until cool. Cream the butter and sugars. Add vanilla and eggs, one at a time, stirring well after each addition. Add salt, soda, cinnamon and flour gradually. Add oatmeal. Pour into large 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes.
In double boiler melt caramels, butter and milk until smooth. In mixing bowl prepare cake mix as directed on box. Pour half of the cake batter in a greased 9 x 13-inch sheet cake pan. Bake 15 minutes at 350°.
Into a saucepan, put the margarine, sugar, cocoa and milk. Boil and stir, cooking for 3 minutes after the boiling stage. Remove from heat and add the peanut butter, oatmeal and finely chopped nuts (if desired). Stir vigorously until dough is stiff. While it is still hot, drop by spoonfuls onto waxed paper.
Combine cake mix, margarine and 1 egg. Press into buttered 9 x 13-inch pan. Beat sugar, cream cheese and 2 eggs until smooth. Pour on top of crust layer. Bake at 350° (325° if using glass pan) for 30 minutes. When cool, dust with powdered sugar.
Preheat oven to 250°. In a large, shallow roasting pan, combine almonds, cereal and goldfish crackers. Melt margarine and stir in seasonings. Pour over almond mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool. Store in airtight container. Makes 9 cups.
Cook frozen broccoli according to package directions; drain. Spread in bottom of casserole dish. (Do not add salt.) Mix cream of mushroom soup, cheese, salad dressing, milk and egg; pour over broccoli. Spread buttered bread crumbs on top. Bake at 350° for 50 minutes.
Brown ground chuck and onion. Drain off grease. Mix in remaining ingredients. Put in baking dish. Bake at 375 degrees for 30 minutes.