HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in oil; add ground chuck and brown well. Add tomatoes, juice, rice, chili powder, salt, pepper, sugar and Worcestershire. Cover and simmer 30 minutes. Remove tops and seed from peppers; parboil 5 minutes. Drain. Stuff peppers with rice mixture. Place in greased baking dish; add small amount of water. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. Cream butter and sugar until very light. Add eggs, 1 at a time, beating well between each addition.
Melt butter, food coloring, marshmallows and vanilla in double boiler. Pour over Rice Krispies. Drop by tablespoonfuls onto waxed paper and shape into the form of a wreath and dot with small red hots.
Combine oat bran, oats, flour(s), sugar, baking soda, salt and cinnamon in a large bowl. Set aside. In another bowl mix remaining ingredients. Combine with dry ingredients; do not overmix. Coat two 12-muffin tins with nonstick cooking spray or line with muffin cups. Fill each 2/3 full with muffin mixture. Bake at 375° for 20 minutes or until browned.
Mix juices and water together. Refrigerate until used. Stir well and add chilled ginger ale before serving. Makes about 1 1/2 gallons of punch. (This is not a very sweet punch.)
In a large bowl, combine broccoli, cauliflower, crumbled bacon and onions; set aside.
Thaw potatoes about 30 minutes. Mix all ingredients in large bowl. Place in 9 x 13-inch baking dish. Bake at 350° for 1 hour. Serves 10.
Mix all ingredients and put in a greased 9 x 13-inch pan. Top with crushed corn flakes or chips or buttered bread crumbs. Bake at 350° for 40 to 60 minutes.
Range Top: Mix cornstarch, 2 tablespoons water, soy sauce, 1 tablespoon oil and pepper in a bowl; stir in beef. Cover and let stand at least 15 minutes to marinate. Heat remaining oil in skillet. Add beef, green peppers and garlic; cook and stir until meat is brown and peppers are crisp-tender. Add 1 1/4 cups hot water; cook and stir to loosen brown particles and bring mixture to a boil. Stir in rice; simmer 5 minutes. Cover; remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.
Mix cake mix and dry jello together. Add oil, eggs and 1 cup pureed strawberries. Pour into greased floured 9 x 13 x 2 inch pan. Bake at 350° for 35-45 minutes or until done. While still warm, put holes all over cake and pour remaining pureed strawberries over top. Cool. Ice with strawberry cream frosting.
Combine the first five ingredients in frying pan and place on low heat. Cook 15 minutes, stirring constantly. Remove from heat. Pour over Rice Krispies and chopped nuts. Roll in small balls and roll each in coconut.
Thaw spinach and drain very well. Squeeze until dry. Mix all ingredients together and refrigerate. You can also add a can of crabmeat. Keeps well for several days.
Mash avocados. Add a little sour cream and stir. Add diced tomatoes, olives and Tabasco to taste. Add lime and stir.
Boil vegetables until tender; drain. Add soup, milk, cheese, onion and ham. Pour into casserole pan; top with croutons. Bake 45 minutes at 350°.
Make crushed pineapple into ice cubes the night before. Mix all ingredients in punch bowl with the strawberries and pineapple cubes.
Preheat oven to 350°. Mix together flour, brown sugar and margarine until crumbly. Press in a 9-inch greased pan. Combine coconut and 3/4 cup condensed milk and spread over crust. Sprinkle with almonds evenly. Bake for 20 to 25 minutes. While baking, mix 1/2 cup of condensed milk and chocolate chips together and heat over low heat until melted. Stir in vanilla; spread over warm bars and refrigerate until firm. Cut into bars.
In double boiler, cook 1 cup sugar, cornstarch and cold water until thick. Add egg yolks with cooked mixture. Remove from heat. Stir in lemon juice and margarine. Spoon hot filling into baked pie shell.
Beat eggs. Add cornstarch to milk and mix all ingredients. Pour into unbaked pie shell and bake at 350° for 60 minutes or until center is firm. Use food processor for the ham, peppers and onion.
Heat 6 tablespoons of butter in a frying pan; add the almonds and heat well. Add the lemon juice. Sift the flour onto a sheet of waxed paper; salt it lightly and dredge the fish in it so that they each have a thin coating of flour. Heat 6 tablespoons of butter in a large frying pan and when very hot, add 4 trout. Shake the pan a little as they cook to prevent sticking. Cook about 5 minutes on each side and remove to a hot platter. Add the remaining 6 tablespoons butter to the pan for the next batch. When all are cooked and arranged on the platter, pour the almond mixture over them and garnish with lemon wedges, dipped in finely chopped parsley. Serves 4.
Make pastry by blending flour, 1/2 cup sugar, butter and egg yolks with fingers. Pat into buttered cookie sheet; prick with fork. Bake until golden, about 10 to 15 minutes. Remove from oven; spread with jam. Beat egg whites stiff, gradually adding remaining sugar; beat. Fold in nuts. Spread meringue over jam. Bake for approximately 20 to 25 minutes. Cool and cut into squares.
Boil sweet potatoes until tender (canned potatoes can be used as well). Remove skin and beat potatoes until fluffy. Add sugar, salt and butter. Form ball over marshmallow and roll in shredded coconut or crushed cornflakes and bake in moderate oven until golden brown. Best when served chilled.
Cream oleo and gradually add sugar and eggs. Mix dry ingredients and add alternately with sour cream. Add almond extract. Pour a layer of batter (enough to cover bottom of pan) in pan and spoon in cranberry sauce. (Mix cranberries thoroughly before.) Add remaining batter. Bake in tube or Bundt pan at 350° for 45 to 55 minutes.
Whip the cream and whip egg whites; set aside. Mix sugar and egg yolks; beat (electric mixer) until smooth. Add milk and egg nog mix; stir well. Fold in stiffly beaten egg whites. Fold in whipped cream.
Heat oven to 350°. Grease bottom only of an 8-inch square pan.
Mix together and form a ball. Melt a 12 ounce package of butterscotch morsels and 1/2 square paraffin wax. Dip the balls into mixture.
In a large bowl, mix ground beef, veal and pork lightly with fork; set aside. In saute pan, heat bacon fat. Add onion and garlic; saute until soft and translucent. Add parsley, salt, thyme, sage and pepper. Stir in wine (beef broth if one prefers). Cook over high heat, stirring, until wine is nearly evaporated. Remove from heat and let cool.
Sift together the flour, baking powder, salt and sugar. Add the butter, margarine, oil, eggs and milk and mix well. Knead for 10 minutes. Form into 2 rounds. Press dough with palms of hands to flatten to approximately 1 1/2-inches. Score the top crisscross. Place dough on a floured cookie sheet. Bake at 350° for 35 to 40 minutes until golden brown. Cool on rack.
Combine 1 1/4 cups flour and 1 teaspoon salt in bowl. Cut in shortening until crumbly. Add cheese. Sprinkle water on top and shape into ball. Roll into 15-inch circle on floured surface. Place on baking sheet. Turn up edge to form rim or place in 13-inch pizza pan.
Measure first 3 ingredients into sifter; set aside. Plump raisins in boiling water; drain well and set aside with nuts. Gradually beat sugar into butter. Beat in eggs, one at a time. Add raisins and nuts. Sift in 1/2 of flour mixture; stir just until moistened and fairly smooth. Add undrained pineapple, then stir in rest of flour mixture. Gently spoon heavy batter into greased 9 x 5 x 3-inch loaf pan. Sprinkle with topping mixture.
Mix all ingredients together. Bake at 325° to 330° for 20 minutes in lightly greased muffin tins.
Combine the onion, broccoli and 1/2 cup broth in a 2-quart casserole. Cover tightly and cook on High for 6 to 9 minutes, or until the broccoli is tender, stirring once. Pour the mixture into the bowl of a food processor or blender and finely chop. Return the mixture to the casserole. Stir in the remaining ingredients. Cover and cook on High for 2 to 6 minutes, or until just heated through, but not boiling.
Preheat oven to 350°. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package of dry dressing mix. Bake 25 to 30 minutes or until browned. Sprinkle with paprika. Serve with celery sticks and prepared dressing mix as dip.
Mix flour, sugar, baking powder salt and egg until crumbly. Pour mixture over apples. Sprinkle with cinnamon. Pour 1/3 cup melted butter over all. Do not cover pan. Bake at 350° for 40 minutes.
In 13 x 9-inch baking pan, melt butter. Remove from heat. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press down gently. Bake at 350° for 25 minutes or until golden brown. Cool. Cut into 3 x 1 1/2-inch bars.
Brown chops on both sides in large heavy skillet. Top with sliced tomato, slice of onion and slice of green pepper. One slice of each on pork chops. Add the uncooked rice, beef cubes, salt and pepper. Add 3 cups water. Cover and cook over medium heat for 1 hour. May have to add more as it cooks.
Crumble cookies in bottom of a 13 x 9-inch pan. Spread half the cookies in pan. Layer with 1/2 the ice cream, 1/2 nuts and 1/2 chocolate syrup or hot fudge. Repeat layers. Top with whipped cream and cherries. Freeze until set and slightly firm. Serve.
Brew coffee and pour into coffee cups or mugs, add syrup and whipped cream or creamer. May also garnish with chocolate chips.
In medium pan, cook onion in butter until soft, approximately 5 minutes. Stir in flour; cook 2 minutes. Slowly add water and chicken bouillon, stirring constantly until thickened. Remove from heat; stir in sour cream. In large bowl, combine 1 cup of the sauce, turkey, 1 cup of cheese, chilies, pimiento and chili powder. Mix well; set aside. Fry tortillas in oil just long enough to soften, about 30 seconds per side. Drain on paper. Spoon about 1/4 cup turkey mixture on each tortilla; roll up. Arrange in lightly greased 13 x 9-inch baking dish. Spoon remaining sauce over enchiladas; sprinkle with remaining cheese. Bake at 350° for 25 to 30 minutes, until bubbly. Preheat oven to 350°.
Mix all ingredients, except mayonnaise. Then add mayonnaise until desired consistency is reached. Refrigerate.
Combine ingredients. Cook 1 hour in a 350° oven or 3-6 hours in a crockpot.
Preheat oven to 350°. Thoroughly combine beef, sausage and crushed crackers. Beat egg. Add to tomato sauce, then add parsley, garlic, salt and pepper. Pour into meat mixture and mix together well. Put in loaf pan and bake at 350° for 40 minutes. Cool 10 minutes before cutting.
In a covered 3 quart saucepan cook sliced onions in butter until tender, about 20 minutes. Add beef broth, Worcestershire sauce, salt and dash of pepper. Bring to boiling.
Mix all ingredients with electric mixer, except for chocolate chips and nuts, until well blended or for 2 minutes. Stir in some nuts and all of the chocolate chips. Put 1/2 cup of the nuts on the bottom of the 9 x 13-inch pan before pouring in the batter. Bake at 325° for 45 to 55 minutes.
Wrap pie filling in tortillas and place in a greased baking dish. Mix water and sugar together; pour over rolled tortillas, then drizzle melted butter on top. Bake at 350° for 30 to 40 minutes, until golden brown.
Combine and mix all ingredients except pie crust. Do not beat. Place in pie shell and freeze.
In skillet, saute onion and brown hamburger meat. In bowl, combine jalapenos, 1/4 cup enchilada sauce, 1/2 can of cream of cheese soup and 1/2 can of cream of mushroom soup. In each tortilla, put about 3 tablespoons of mixture in bowl, then roll up tortillas. Place them beside one another in casserole dish. Then combine 1/4 cup enchilada sauce, 1/2 can cream of mushroom soup and 1/2 can cream of cheese soup. Spread this over enchiladas. Bake in oven for 30 minutes at 350°. Remove from oven and sprinkle with shredded cheese.
Place peeled carrots in a saucepan with about an inch of water plus salt and sugar. Cover and cook 10 minutes, or until crisp-tender. Remove carrots from the pan and keep warm. Cook carrot water until it is reduced to about 1/2 cup. Add syrup, butter and mustard. Cook until a heavy syrup is formed, about 7 minutes. Add carrots and pepper. Serves 6.
Cream sugar and shortening. Add spices and egg yolks. Beat well. Sift together flour, salt and soda. Add alternately with sour cream. Lastly fold in beaten egg whites. Bake at 350° for 45 minutes.
Cream butter and sugar. Add eggs, one at a time. Mix and beat. Sift flour, soda and mace together. Add alternately with sour cream. Beat. Add vanilla. Grease and flour pan. Bake at 300° to 325° for 1 to 1 1/4 hours.
Mix all ingredients together, adding melted butter last. Mix thoroughly. Pour into uncooked pie shell. Bake at 350° for 30 to 35 minutes.
Combine all ingredients in a small saucepan. Over low heat cook, stirring occasionally, until sugar is dissolved and butter is melted. Use to top yeast breads, rolls, coffee cakes or pound cakes. Perfect for candied sweet potatoes or ice cream.
Combine chocolate pieces, butter and water. Cook in microwave oven 4 minutes, stirring several times. Add sugar, corn syrup, salt and vanilla. Stir until well blended. Cook in microwave oven an additional 30 to 60 seconds until smooth and thickened. Serve over ice cream, pound cake or pudding. Yield: 1 1/2 cups.
Mix wet ingredients, then add dry ingredients. Chill dough for 1 hour, then roll out and cut (with cookie cutter, if desired). Bake at 400° for 7 minutes. Bakes real quick. Delicious!!
Cook the peas and saute the onion and peppers and mix. Add all the ingredients and serve hot.
Pour over hot cake as soon as it comes from the oven. Cool and serve with whipped topping, if desired.
Saute onion. Add chicken, olives, chiles and 1/2 can enchilada sauce. Simmer 5 to 10 minutes. Roll mixture up in tortillas. Place in 9 x 13-inch pan. Cover with remaining sauce and cheese. Bake 15 to 20 minutes at 350°. Serve with sour cream and more sliced olives.
Place green beans in a 9 x 13-inch baking dish. Mix together the brown sugar and catsup; pour over beans. Fry bacon until crisp; crumble over top of beans. Pour off half of bacon grease; brown onion slightly in remaining grease. Pour onion over top of beans; mix well. Bake at 200° or 250° for 2 1/2 hours.
Sift flour and soda together. Add oil and sweetener; mix well until light. Beat eggs; add remaining ingredients. Beat until well mixed. Pour into well-greased and floured loaf pan. Bake for 25 minutes at 350°.
Preheat oven to 350°. Spray 9-inch round baking pan. In bowl of a food processor, combine flour, sugar, ginger, cinnamon, cloves, pepper, salt, baking soda and cocoa. Pulse on and off 2 or 3 times to blend. Add the remaining ingredients and pulse on and off 4 or 5 times or until flour just disappears. Do not overmix. (Ingredients can be mixed by hand.) Pour batter into prepared pan. Smooth top with rubber spatula. Bake for 25 to 30 minutes.
Combine first 3 ingredients in a large mixing bowl. Mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Sprinkle with coconut and pecans. Bake at 350° for 1 hour. Chill thoroughly before serving. Makes 12 to 15 servings.
Cream butter until soft and smooth; add sugar and flavorings and blend until smooth. Stir in flour gradually, finally stir in nuts. Shape in small, crescent-shaped rolls, using about 1 teaspoon for each one. Place on a buttered cookie sheet and bake at 350° for about 20 minutes. While still warm, roll in powdered sugar. Makes about 3 1/2 dozen.
Saute cubed chicken breasts with vegetable oil, garlic powder and 2 tablespoons soy sauce. When chicken is halfway cooked, add cubed carrots. When carrot is medium cooked, add cooked rice and 2 tablespoons soy sauce. When needed, add salt for taste or more soy sauce. After mixing everything, turn the heat to low. Cover the wok or frying pan and let it cook for another 3 minutes.
Pour warm water with baking soda over dates. Set aside. Cream butter, sugar and eggs. Add date mixture, flour, nuts and cherries. Grease 9 x 13-inch pan. Bake in 350° oven for 1 hour.
Mix all ingredients together; pour into glass dish. Bake at 350° for 40 minutes. Check with knife; if moist, not drippy, take out of oven. If too moist, bake for 10 more minutes.
Add sauerkraut to kielbasa until browned. Place in baking dish. Top with mashed potatoes and top with cheese. Bake at 350° for 30 to 45 minutes.
Preheat oven to 375°. In a saucepan brown beef. Drain fat. Add spaghetti sauce and 1 cup water. Bring to a boil.
Mix ingredients. Drop by teaspoon on a cookie sheet. Bake at 350° until brown.
Sift together sugar and flour and set aside. Bring butter, cocoa and cola to a boil and boil for 1 minute. Pour into dry ingredients. Dissolve soda in buttermilk and add along with eggs and vanilla. Stir until smooth. Add marshmallows. Pour into greased 14 x 10-inch pan. Bake at 350° for 45 minutes. Makes 35 (2-inch) squares.
Cream butter and sugar. Add eggs, one at a time, beating after each one. Sift flour, soda and nutmeg. Add to mixture, alternating with milk. Add vanilla; mix well. Dredge nuts and fruit in 1/2 cup flour. Add to batter; mix well. Drop by teaspoon on greased baking sheet. Bake at 350° for 15 minutes. Yield: 7 dozen.
Put desired number of steaks in a glass bowl. Pour dressing over meat. Cover with plastic wrap. Marinate in refrigerator overnight, turning steaks several times. Remove from dressing and fry a few at a time in vegetable oil, only a few minutes on each side.
Beat egg whites with 1/2 cup sugar until stiff, adding sugar a little at a time while beating. Beat egg yolks until stiff, adding 1/2 cup sugar a little at a time. Fold vanilla into egg whites. Sift flour, baking powder and salt; fold into egg mixture. Pour into two 8 x 8-inch pans. (Do not grease.) Bake at 350° for 20 minutes. When cold, slice each layer so you will have 4 layers. Put pudding between 2 layers and jam on one. Then put pudding over all of the cake. This can be done the day before. Keep in refrigerator. When ready to serve, cover with whipped cream. (Use thread or sharp knife to divide layers.)
Brown meat in butter and drain. Add garlic juice and simmer 20 minutes. Add tomato sauce, sugar, salt and pepper to meat and mix. Cook noodles and drain. Mix cream cheese and sour cream and add onions.
Stir all ingredients together in a 2-quart casserole dish. Cook at 350° for 45 minutes. Remove from oven and stir thoroughly. Bake for 15 more minutes. Serve with round steak, or if you choose, serve the steak in the casserole.
Mix all ingredients. Bake at 350° for 25 minutes. Serve on crackers or toasted rye bread.
Wash apples and cut into quarters. Place in saucepan and partly cover them with water. New apples require very little water. Stew the apples until tender. Put them through a strainer or ricer. Return the strained apples to the saucepan. Add enough sugar to make them palatable. Boil them for 3 minutes. Sprinkle with cinnamon. (If served hot, add 1 teaspoon of butter; if served cold, add 1/2 teaspoon of vanilla.) If applesauce is to be served with pork, add 1 to 2 teaspoons horseradish.
Butter casserole dish; crush soda crackers and place in dish. Saute onions in margarine; place over crackers and pour mushroom soup over top. Beat eggs and milk together and pour over onion mixture. Salt and pepper to taste. Spread cheese over top and cover with more crushed crackers. Bake at 350° for 30 minutes.
Combine ingredients, roll in small balls. Brown in 400° oven about 5 minutes. These are good for freezing.
Combine cream cheese, sour cream, chili powder, cumin and red pepper in large bowl. Mix until blended; stir in salsa. Spread onto 10-inch serving platter lined with lettuce. Top with cheese, tomatoes, green onions and olives. Makes 10 appetizer servings.
Place raspberries in bottom of a 9-inch square microwave-safe cake pan. Sprinkle with granulated sugar. Blend margarine, flour, brown sugar and oats until mixture resembles coarse meal. Sprinkle the oat mixture over the raspberries. Microwave on Medium (50% power) for 5 to 10 minutes. Let stand 10 minutes. Serve warm or cold.
Cook broccoli according to directions; drain. Grease a 1-quart casserole dish. Place broccoli, 1/8 cup butter and cheese in dish. Add milk. Combine crackers with remaining 1/8 cup butter. Sprinkle over broccoli. Bake at 350° for 20 minutes. Yields 4 to 6 servings.
Melt butter and simmer chopped onion while cooking broccoli in microwave. Cook rice as directed. Drain broccoli. Mix all ingredients and pour into large casserole dish. Bake 30 to 35 minutes, uncovered, at 350°.
Place meat in crock pot and pour envelope of onion soup mix over meat. Pour soup over meat. Cover with water. Add peeled potatoes and carrots. Cook on high for 6 - 8 hours.
In medium nonstick skillet, brown garlic, onion, parsley and oregano in oil. Add bread crumbs; continue to brown and stir. Add clams; toss to heat through. Pour in clam juice; toss just to heat. Spoon into bakeable half shells. Sprinkle with Parmesan cheese. Bake in preheated 350° oven for 25 minutes. Serve with lemon wedge.
Melt Crisco in skillet. Cut steak into small cubes and flour; now add to Crisco in skillet and brown. Add onion and cook until tender. Put into a casserole and sprinkle with the 3 tablespoons flour, 1 teaspoon salt, 1/8 teaspoon pepper and some garlic salt. Pour the 2 cups water over this. Cover and bake in a 350° oven for about 50 minutes. Remove from oven and place potatoes on top. Sprinkle with salt and paprika. Turn oven to 450°. Bake 30 minutes.
Cook bacon crisp. Saute onion and squash in grease with salt and pepper until done. Combine egg and sour cream. Stir in half the bacon. Add to the squash and stir. Spoon half the squash in a baking dish and sprinkle with half the cheese. Add remaining squash. Top with remaining cheese and bacon.
Several hours in advance, mix softened cream cheese, sour cream and taco seasoning mix. Spread on large platter or quiche type dish. Cover with drained salsa or taco sauce, then chopped lettuce, tomatoes, onion and shredded Cheddar. Serve with Doritos or Tostitos.
In large skillet, brown ground beef; drain off excess fat. Cut frankfurters into 1/2-inch thick slices. Add frankfurter pieces to beef along with undrained mixed vegetables, tomato sauce, water and Sloppy Joes seasoning mix. Cook and stir until mixture is hot and bubbly. Serve with chunks of crusty bread.
Place chicken in baking dish. Add salt and pepper to taste. Place Swiss cheese over chicken. Pour soup over all. Bake at 350° for 2 to 3 hours.
Cream margarine and sugar. Add potatoes, milk and vanilla. Mix until thoroughly blended. Place in a buttered 1 1/2-quart baking dish. Cover with a topping made by crumbling together brown sugar, flour, pecans and margarine. Bake at 350° for 30 minutes. Makes 6 servings.
Brown and drain hamburger and onion. Mix in taco seasoning and 1/2 tomato sauce and put aside. Mix beans and remaining tomato sauce. Crumble 1/2 of tostados in bottom of 9 x 13-inch baking pan. Next, make layer of hamburger mixture and sprinkle 1/2 of Cheddar cheese over it. Make layer of refried beans and tomato sauce and top with rest of shells. Sprinkle remaining cheese on top. Cook 20 to 25 minutes at 375°. Serve topped with lettuce, tomatoes, cheese, etc. Yields 6 to 8 servings.
Mix sugar, shortening, salt and milk together and bring to a boil. Let cool to lukewarm. Dissolve yeast in warm water. Add to mixture. Add flour gradually. Place in greased bowl and let rise until double in size. Turn dough onto floured board and knead well. Divide and place in greased pans. Cover and let rise. Bake at 350° for 30 minutes. Makes 4 small loaves.
Cut the shortening into the flour and salt. Add the soda; mix until mixture forms a ball. This will keep several days in the refrigerator.
Leave fish whole. Season inside and out. Mix crumbs, onion, herbs and butter, adding a little milk or fish broth if stuffing seems too dry. Stuff fish; secure with skewers or toothpicks. Slit skin of fish several times to prevent bursting. Lay 2 slices pork in heated baking pan. Place fish on top; dredge with flour. Cover with third pork slice and place in hot oven. Bake at 400° for 8 to 10 minutes per pound. Baste as soon as fat runs and continue to baste every 8 to 10 minutes until done, which will be in about 3/4 hour.