HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil eggs; cool and peel. Cut in half and remove yolks. Place yolks and rest of ingredients in small bowl. Mix well. Fill halves with mixture.
Cook and stir the salad oil, onions, garlic cloves and green pepper for 10 minutes. Add remaining ingredients and heat to boiling, then cook on medium-low, partly covered, for 2 hours. Fish out bay leaves, then can in heated jars and lids. Yields 7 quarts.
In a large bowl, mix oleo, sugar, flour, vanilla and egg yolk. Spread mixture onto a large greased cookie sheet until about 1/4-inch thick. Moisten top of dough with unbeaten egg white. Sprinkle with brown sugar and nuts. Bake in a 350° oven for 15 minutes. Cut into squares while still warm.
Preheat oven to 350°. Beat eggs. Add sugar, corn syrup, butter and vanilla. Mix well. Add pecans. Pour into pie shell. Bake for 45 to 50 minutes.
Mix all ingredients and pour into greased loaf pan(s). Bake at 350° for 1 hour.
Mix together and refrigerate for at least 2 hours. Serve with Doritos chips.
Put roast in flat Pyrex pan. Salt and pepper and garlic salt both sides of roast. Cover with foil and put in a preheated oven. Cook about 2 to 3 hours, depending on size or roast. Then pour brown water gravy on roast and roast juices. Mix, cover and cook 10 minutes.
Mix and press into 9 x 13-inch pan. Bake for 20 minutes at 350°. Cool.
Mix pretzels, 3 teaspoons sugar and margarine. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Mix cream cheese, 1 cup sugar and Cool Whip. Spread over cooled crust. Dissolve jello in boiling water. Add strawberries. Pour over all. Chill.
Grease and flour a 9-inch glass pie plate. Mix all ingredients well. A blender works best. Blend for 30 seconds. If not using a blender, beat eggs well, then add other ingredients. Mix well; pour into pie plate. Sprinkle nutmeg on top. Bake for 35 to 45 minutes at 350°. Pie is done if knife comes out clean when inserted. Pie rises, but will fall and settle as it cools to form a light crust. Very good.
Roll chicken in the flour mixture of thyme, oregano, garlic and basil. Fry chicken and potatoes in butter. Saute onions, garlic, mushrooms and Chablis. Reduce liquid, then add chicken and potatoes. Add a touch of brown sauce, then simmer for a few minutes. Add Parmesan cheese.
Preheat oven to 350°. Brown sausage in frying pan; drain grease. Line Dutch oven with foil and grease foil. Line bottom of foil with 1/2 the bread pieces (remove crust if desired). Next, layer with 1/2 of the eggs (beaten). Layer with 1/2 of sausage, onion and green pepper. Layer with 1/2 of the cheese. Repeat all the layering, ending with the cheese. Bake approximately 1 hour.
In bowl, combine chicken and fruit. Arrange on lettuce-lined plate. Mix yogurt and orange juice. Drizzle over chicken mixture. Garnish with sliced cantaloupe. Makes 2 servings.
Yep, that's it, only 3 ingredients. Cook chicken on grill basting frequently with sauce.
Mix cream cheese (one at a time), eggs (one at a time), 2 cups sugar and vanilla.
Season breasts with salt and pepper. Put butter or margarine in a skillet or frying pan. Brown chicken. Arrange chicken, onions and mushrooms in baking dish. Mix remaining ingredients together in a separate bowl. Pour over chicken. Bake in 400° oven for 40 to 50 minutes.
Saute onion and garlic in olive oil in medium size skillet. Stir in parsley, pimento, salt, pepper, chicken broth and water. Remove from heat. Reserve. Pare potatoes and thinly slice. Layer slices in the broth in the skillet. Heat to boiling; reduce heat. Cover. Simmer about 20 minutes or until tender. Remove potatoes with slotted spoon to heated serving dish. Spoon remaining cooking liquid over potatoes.
Combine Kool-Aid and sugar in small amount of warm water so all is dissolved. Add the rest of the water to make the 2 quarts needed. Add pineapple juice and refrigerate this mixture until serving time. When serving time is near, add the ginger ale. Serves 50.
Mix together sugar and Miracle Whip. Add hot water and vanilla. Sift together dry ingredients and add to first mixture. Pour into an 8 x 8-inch greased pan. Bake at 350° for 25 to 30 minutes.
Spread 1/2 cup uncooked rice in a 2-quart casserole. Season chicken breasts with salt and pepper. Lay a single layer over rice.
Mix together and freeze. A 5-quart ice cream pail makes a good container. Yields about 5 quarts.
Put gelatine in 1/2 cup cold water. Stir until it is the consistency of a soft pudding.
Cut each tomato almost to stem end into 4 sections. Mix remaining ingredients and fill tomatoes. Arrange on serving platter and refrigerate until ready to serve. Makes 4 servings.
Saut onions in oil. Add beef and stir until browned. Add seasonings and remaining ingredients. After soup begins to cook, simmer 2 hours. Stir occasionally. Serve with nacho chips, grated cheese and sour cream. Yield: 1 gallon.
Mix well; shape mixture into 1-inch balls. Bake in a preheated 350° oven on unbuttered baking sheet for 12 to 15 minutes. Serve warm. Yields approximately 6 dozen.
Brown beef and onion; drain. Mix the rest of the ingredients; salt and pepper to taste. Cook on low for about 1 hour. The longer it cooks, the better.
Arrange chicken breasts on bottom of 9 x 13-inch pan. Cover chicken with cheese. Mix soup with water and spread over cheese. Combine herb stuffing with melted butter, mix with fork until stuffing is saturated with butter. Spread on top of soup. Bake at 325° for 1 1/2 to 2 hours, covered. Remove cover last 15 to 20 minutes.
Beat together sugar, butter, cornstarch and salt. Add well beaten eggs, syrups, pecans and vanilla. Pour into uncooked pie shells. Cook at 275° for 1 hour. Makes 2 pies. Check occasionally to see that the mixture is not getting too firm.
Combine ingredients. Chill several hours. Remove garlic before serving. Grill hamburgers a few minutes on each side, then baste with sauce. Makes about 1 1/4 cups barbecue sauce.
Combine breadcrumbs, garlic, parsley and salt in a large zip-top plastic bag, shaking well to combine. Combine lemon juice and oil; brush over both sides of chicken. Place chicken in zip-top bag, one piece at a time, shaking to coat. Remove chicken from bag and place in a 12 x 8 x 2-inch baking dish coated with cooking spray. Sprinkle remaining crumbs over the chicken. Bake, uncovered, at 375° for 45 minutes or until done. Serve with lemon wedges, if desired.
Cream 1 1/2 cups sugar and Crisco. Add eggs and beat. Mix dry ingredients together and add to creamed mixture. Chill dough; roll into small balls.
Mix and pour into casserole dish. Place in refrigerator for 12 hours. Preheat oven to 350°. Bake for 45 minutes.
Pour oil into an aluminum pan. Wash and slice potatoes and place in a pan. Mix in garlic powder, pepper and bread crumbs. Cover with aluminum foil. Put on top shelf on gas grill (preheat on medium). Cook until tender, approximately 30 to 40 minutes.
Bring water and oleo to boil; remove from heat. Add flour; mix well and cool. Add 1 egg at a time, beat well after each egg. Pour into greased pan. Bake at 400° for 25 to 30 minutes. Cool completely.
Combine lemon cake mix and instant vanilla pudding. Beat in oil, 7-Up and eggs, one at a time. Beat well and pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° about 45 minutes.
Mix cake mix, 1 egg, butter, and 1 cup chopped nuts together and put into a 9 X 13 greased and floured pan. Mix 2 eggs, cream cheese, vanilla, coconut and a small amount of the powdered sugar. Spread over the first layer. Bake for 10 minutes in a 350 degree oven, sprinkle 1/2 cup chopped nuts over top and continue baking for 30 more minutes. Sprinkle reserved powdered sugar over top as soon as removed from oven.
Mix well. Bake at 325° for 35 to 40 minutes. Makes 1 pie.
Shape meat into 6 patties. Place on heavy foil. Season to taste. Top each patty with 1 slice onion, green pepper and butter. Arrange potatoes around patties. Seal foil. Place in baking dish. Bake at 300° for 1 hour or until tender. Yields 6 servings.
Dip cutlets in egg and then bread crumbs. Saute in oil on medium heat 3 minutes one each side. Place in baking dish. Heat margarine and saute garlic, scallions, parsley and basil for 2 minutes. Add thinly sliced mushrooms and continue to saute another 2 minutes. Add broth and wine; cover and simmer 10 minutes. Season with salt and pepper. Pour sauce over cutlets. Bake at 350° for 15 minutes or until done.
In double boiler, mix the water and cornstarch; cook until clear. Put in bowl. Add the jello. Add the strawberries; stir together. Pour into baked pie shell. Chill; add whipped cream. May add sugar to jello and berries while mixing.
Rinse scallops; saute scallops and onion in margarine and wine until scallops become white and fluffy looking. Add mushrooms; sprinkle with parsley and pepper. Add soup; pour in baking dish. Top with shredded cheese. Bake at 350° until bubbling and cheese is melted.
Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well and cool slightly. Peel and cut potatoes into 3/4-inch cubes.
Cut meat in serving size portions. Moisten meat lightly with water. Sprinkle meat tenderizer on each side of meat. Allow to stand 10 minutes. Heat oil in large skillet. Sprinkle meat with flour. Add meat to hot oil and brown 2 to 3 minutes. Turn meat and add onions; cook 2 to 3 minutes or until tender and browned. Add all ingredients; reduce heat. Cover and simmer 30 minutes.
Beat cream cheese and mayonnaise together until creamy. Add rest of ingredients and mix. Serve as spread or heat and serve as dip.
*Wash and dry. Roll in paper towels and refrigerate. Tear when ready to use.
Brown bacon; remove from pan. Add onion to grease and cook until tender. Add flour slowly until bubbly. Add vinegar and water slowly. Add all together. Stir until thick. Add sugar and bacon; cook 5 more minutes. Makes 1 quart.
Blanch peppers after tops and seeds are removed. Cook beef and onions until browned. Add tomatoes, salt, pepper, rice and Worcestershire sauce. Cook until rice is tender. Stuff peppers. Lay cheese on top and bake for 25 minutes at 350°.
Saute onion in bacon fat. Mix in flour, sugar, salt, celery seed and pepper. Stir in water and vinegar. Cook until boiling. Boil 1 minute. Pour over sliced potatoes. Add bacon crumbles. Cover and let stand. Serve warm.
Mix the margarine, garlic powder, mustard and onion together. Spread generously into bread loaf. Place slices of cheese in bread loaf, side by side, lengthwise. Wrap in foil. Bake at 350° for approximately 20 minutes.
Put all ingredients together in a casserole. Bake at 350° for 1/2 hour. Stir and bake an additional 1/2 hour.
Dissolve yeast in 1/2 gallon lukewarm water. Add to flour, sugar and salt and mix well. Put in a warm place to rise for 1/2 hour. Punch dough down with hands and make rolls into the size of an egg. Place on greased cookie sheet and let rise to double in size. Bake at 350° until rolls are golden brown.
Brown chops; on each place a slice of onion and 1 teaspoon of rice (uncooked). Season with salt and pepper. Add water; cover. Cook over low heat about 1/2 hour. Add tomato which has been fixed with green pepper. Continue cooking until rice is tender, about 1/2 hour longer. Sprinkle ginger on fresh pork. Serves 6.
Drain liquid from canned vegetables and mix all ingredients except crackers and butter together and put in 2-quart casserole dish (bowl or rectangle pan). Crush crackers and spread them on top evenly. Pour melted butter over all and put in the preheated oven. Bake at 375° for 30 to 45 minutes (or until crackers are golden brown) and serve.
Mix all into 9 x 13-inch pan (greased). Sprinkle with mixture of corn flakes and melted butter. Bake at 350° for 45 minutes.
Mix all ingredients together (except onion). Pour into casserole dish and top with onion. Cook at 300° for 1 hour.
Instead of red wine vinegar, you may substitute other vinegars (cider, white or white wine). You may also use any dry white wine. Beer works well, too. Prepared mustard or brown mustard may be used instead of Dijon mustard. About 1/4 teaspoon each of basil, oregano and thyme may be substituted for the Italian seasoning.
Grease 2 (8 x 4-inch or 9 x 5-inch) loaf pans generously. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups bread flour, salt and yeast; blend well. In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120° or 130°). Add warm liquid and eggs to flour mixture; beat until moistened. Stir in whole wheat flour, oats and nuts, plus enough bread flour to form a soft dough. On floured surface, knead dough about 10 minutes, or until smooth and elastic. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until double in size, about an hour.
Cream the oil, sugar and eggs. Add vanilla . Sift dry ingredients together and blend into creamed mixture. Fold in pecans and apples. Pour into well-greased Bundt pan and bake at 350° for 1 hour. Remove cake from pan and cool. Ice with Brown Sugar Icing.
Peel potatoes and put into cold water. Slice potatoes crosswise, being careful not to cut all the way through. Roll cut potatoes in melted butter and set into well buttered baking pan that is large enough to hold them. Bake at 350° for 1 hour or until golden and tender.
Mix dry ingredients with milk and cook until thick. Beat egg yolks until stiff and add to mixture (save the egg whites for the meringue). Cook about 1 minute longer. Add butter and vanilla. Stir well. Remove from heat and pour into a baked pie shell. Cover pie with meringue and bake at 350° until the tips of the meringue turn brown. Let cool and serve.
Combine ingredients in saucepan; cook over medium heat until thick and stiff, about 10 minutes, stirring frequently. Reserve 3/4 cup. Line sides and bottom of buttered 1 1/2-quart casserole with mixture.
In a small mixing bowl, combine butter, dressing mix and garlic powder; beat until combined. Spread over cut sides of bread. Place on a baking sheet. Broil 4 to 6-inches from the heat for 3 to 4 minutes or until golden brown.
Place beef ribs in shallow dish. Mix mustard, sugar, lemon juice, salt, pepper and garlic. Spread over beef. Top with onions; cover and refrigerate, turning beef occasionally, for 24 hours.
Heat 2 cups milk on simmer while mixing egg yolks, sugar, cornstarch, salt and milk. Mix well, add to milk, stir constantly. When thick, add flavoring, coconut and margarine; cook until blended. Place in cooked pie shell, add meringue, bake about 15 minutes at 375° or until meringue is browned to your liking.
Combine milk, water and vanilla. Mix egg yolks and sugar; beat well. Pour milk mixture over egg mixture; continue to beat. Pour into a heavy pot; bring to a boil. Fold in stiffly beaten egg whites; simmer over low heat for 10 to 15 minutes.
Scoop out frozen yogurt into 4 (1/2 cup) balls. Roll balls in sunflower seeds. Keep in freezer until ready to serve. To serve, place frozen yogurt balls in a serving dish and sprinkle with 2 tablespoons honey. Serves 4.
Combine first 6 ingredients. Stir in flour. Press evenly over bottom of a 12 or 14-inch pizza pan, forming ridge around edge. Bake at 375° for 10 minutes.
Blend all artichokes together first in food processor, then add rest of ingredients. Bake at 350° for 20 minutes. Garnish with dill.
Mix together all ingredients (except bread crumbs). Pour mixture in a 9x13-inch casserole dish. Cover with bread crumbs.
Chop cabbage, green pepper, tomatoes and onions. Mix all together with canning salt and let stand for 2 days. Drain. Cook water and vinegar until it comes to a boil; add sugar and spice. Cook for 2 minutes. Add cabbage, onions, peppers and tomatoes. Cook for 25 minutes slow. Put in jars while still hot. Seal with jar lids.
Brown hamburger; drain well. In the hot coated skillet you just used to cook the hamburger, saute the garlic and onions. Set aside. Cook spaghetti noodles according to package directions. Drain. Take the cooked noodles and place in casserole dish. Add margarine and mix until melted. Add Parmesan cheese and mix thoroughly. Add meat, onions, mushrooms and garlic to noodles. Add spaghetti sauce and mix well. Top with Mozzarella cheese (I use some Cheddar too). Bake in 350° oven for 45 minutes. Serve with green salad and crusty Cuban bread.
Scoop out about 1/4 of the margarine and put it in the refrigerator. Add brown sugar and cinnamon to remaining butter or margarine. Beat until brown and whippy. It's great on toast!
Place layer of hamburger, sliced potatoes and onions in casserole. Salt and pepper each layer. Repeat. Add the mushroom or celery soup. Bake at 375° for 1 1/2 to 2 hours.
Prepare cake mix batter as directed on package. Preheat oven to 350°. Grease 9 x 13 inch pan. Cover bottom of pan with nuts and coconut. Pour batter over.
Mix together and put in 9 x 13-inch pan. Put over top 1 cup crushed cornflakes or potato chips. Bake at least 1 hour at 350°.
In a large kettle, combine all ingredients except ginger ale; simmer over medium heat about 15 minutes. Remove spices. Just before serving, add ginger ale and heat through. Serve hot. If desired, garnish with additional cinnamon sticks.
Add cooking oil to frypan over medium to medium-high heat. Add mushrooms and cook approximately 3 minutes. Add carrots, pea pods and meat. Stir-fry approximately 5 minutes. Add soy sauce. Let simmer for 5 minutes. Eat as is or with prepared rice. Serves 2.
Cream shortening, soda, sugar, baking powder and salt. Mix yeast in buttermilk and mix altogether. Add flour to make medium stiff dough. Roll out and cut into biscuits. Dip in melted shortening and let rise one hour. Bake at 400° until brown.
Mix all ingredients well. Serve with apple slices. Makes 1 1/2 cups.
Preheat oven to 425°. In a 10-inch black skillet or pan, melt oleo. Sift together the dry ingredients. In separate bowl, beat buttermilk, eggs and melted oleo. Add liquids to dry ingredients and mix well. Turn into hot skillet and bake for 25 minutes or until done.
Cook rice. Combine eggs, milk, sugar, cinnamon, vanilla and raisins. Add to rice. Pour into greased 1 1/2-quart baking dish. Bake at 325° for 45 to 50 minutes. Serves 4 to 6.
Mix sugar and cornstarch with water. Bring to boil 1 minute, until clear and thickened. Add jello and a few drops of food coloring, if desired. Fill baked pie crust with strawberries. Pour the mixture over the strawberries. Chill for several hours. Serve with whipped topping.
Melt white chocolate, pour over all. Place mixture in paper-lined miniature muffin pans. Melt milk chocolate. Drizzle over each candy. Stor in tightly-covered tin.
Mix first 4 ingredients; spread in 9 x 12-inch pan. Decorate with nuts and cherries. Chill.
Heat oil in frypan. Add meat, garlic and onions. Stir rapidly until brown. Add carrots, potatoes, tomatoes, water, lite salt, pepper and basil. Bring to boil. Reduce heat, cover and simmer at least 2 hours. Add water as needed. Makes 12 cups.
Take 2 rectangle graham crackers and place vanilla icing between them. Place graham crackers so long side of rectangle shape is at top and bottom. Place glob of icing on top and place spiced gumdrops in icing. Place glob of icing on bottom of graham cracker and place gummi wheel Life Saver into glob for wheels. Stand up for train.
Cut shortening into flour. Add egg, salt and vinegar. Add cold water; mix. Roll out dough.
Preheat oven to 350°. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.
Mix dry ingredients. Add egg, shortening and milk all at once. Stir only until all ingredients are wet. Pour into well-greased pie tin. (I use a cast-iron frying pan that has been preheated in the oven.) Bake at 375° to 400° until done. Edges will be light brown and no sound of cooking will be heard within the cornbread.
Bake chicken breasts at 350° for 40 to 50 minutes; do not microwave. Can be frozen. Place chicken in casserole dish; pat package of broccoli over chicken. Pat cheese over both ingredients. Add mushroom soup. Cover with stuffing mix. Pour melted oleo over entire casserole. Bake until chicken is tender.
Saute steak and onions in butter until meat is brown and onions are translucent. Remove from pan and keep warm.
Mix flour, salt and pepper. Pound into both sides of meat. Heat Wesson oil in a large heavy frypan. Brown meat slowly, about 10 minutes, on each side. Remove meat from frypan. Cook onions in oil until golden. Stir in remaining flour from dredging meat. Add water and tomatoes; cook, stirring, until boiling. Return meat to frypan. Reduce heat, cover and simmer 1 1/2 to 2 hours until very tender. Serve on hot platter, pouring gravy over meat. Makes 4 or 5 servings.
Melt margarine in hot milk. Add fish, crumbs and seasonings. Add eggs, sour cream, grated carrots and frozen peas. Mix well and put in greased 8 x 8-inch or 5 x 7-inch pan. Sprinkle lightly with cornflake crumbs and bake at 350° for 45 minutes.
Brown beef and onion. Drain. Mix in bowl the soups, milk, chili sauce, peppers, olives and browned beef. In wide casserole, layer tortillas, beef mixture and cheese. Start with tortillas and end with cheese. Bake at 350° for 50 minutes uncovered and 10 minutes covered.
Beat butter, cream cheese and powdered sugar until creamy. In separate bowl, mix pudding and milk as directed on package. Fold in Cool Whip and add to cream cheese mixture. Crush Oreos and layer in bowl. Pile on creamy mixture. Chill until set.
Debone chicken. Add chopped celery and pickles. Add pimiento, salt and pepper. Mix well with mayonnaise.
Thoroughly mix dry pudding with can crushed pineapple. Mix completely. Add Cool Whip and blend. Add marshmallows and mix well. Refrigerate until ready to serve.
Cook ground beef and onions until meat loses color. Stir to crumble. Add seasoning, rice and 1/2 cup cheese. Turn into buttered, 2 1/2-quart casserole. Top with drained green beans and pimentos. Blend soup, mayonnaise, milk and lemon juice. Pour over beans. Sprinkle with remaining cheese. Bake at 350° for 30 minutes.
Place first 4 ingredients in blender and blend. With blender in operation, drop in frozen berries, one at a time, into blender. Mix will become thicker. Makes 2 servings.
Do not take skin off of chicken. Pound chicken breast to make larger. Put stuffing in center of chicken; roll and secure with toothpicks. Brown in skillet; remove when brown and put into baking dish. Mix soup as directed on can. Pour over chicken and cover. Bake 1 hour at 350°. Serve with potatoes and vegetables.
Combine all ingredients in a large mixing bowl, stirring well. Pour into a greased 9-inch pan. Bake at 400° for 20 to 30 minutes.
Brown hamburger and sausage and add Velveeta cheese. Put cheese and meat mixture on small party-style bread (any kind). Toast in oven at 325° for approximately 10 minutes. Freezes very well.
Melt chocolate in double boiler or in microwave. Stir in other ingredients until covered with chocolate. Drop onto cookie sheet in bite size pieces. Refrigerate.
Melt margarine in a 9 x 13-inch baking pan in a 350° oven as it heats. Remove pan from oven and add crumbs. Stir into butter. Mix and pat out in an even layer. Sprinkle nuts, chips and coconut evenly in layers. Drizzle or spoon milk over all. Bake at 350° for 30 minutes or until golden brown. Partially cool and cut into squares.
Put paper cup cake holders in muffin tins. Place 1 vanilla wafer in the bottom of each paper cup. Beat cream cheese, sugar, eggs, lemon juice and vanilla together. Put one large spoon of filling on top of vanilla wafer or until 3/4 full. Bake for 15 minutes at 375°. Cool and spoon cherry pie filling on top. Makes 18 to 20 tarts.
Toss lightly. Take care not to break jelly beans. Serve on lettuce leaf. Serves 4. Choose colors of jelly beans to fit the season.
Mix dry ingredients together, add buttermilk, oil, eggs and food coloring. Pour into 3 9-inch round cake pans. Bake at 350° for 30 minutes. Cool. Add Icing.
Dissolve jello in hot water and add pineapple. Let chill until syrupy. Add can of cherry pie filling and let set until congealed. Blend cream cheese, sour cream, sugar and vanilla. Put on top of congealed salad. Sprinkle with nuts, if desired.