HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta as directed on package. Melt butter in olive oil. Saute onion until translucent. Add garlic; simmer 1 minute. Add broccoli and wine or broth; simmer 3 minutes. In a large bowl mix pasta with mixture. Toss well. Serve immediately with grated cheese for topping.
Brown the meat, onions and pepper. Add the rest of the ingredients and cook on low heat for about one hour.
Combine all ingredients. Store in a sealed container. To make 1 cup: Put 2 tablespoons and 1 teaspoon mix into a cup; add hot water.
Throw all together in a large bowl and mix with a spoon by hand (not by mixer). Grease and flour a 9 x 13-inch pan (I use a glass pan). Bake in 350° oven for 45 minutes. Cake will be moist.
Wash fruit well. Cut in small slices. Mix 1 cup of fruit to 3 cups of water. Let stand for 2 plus hours in a glass container; then boil (hard) for 15 minutes.
Brown hamburger; drain. Cook green beans according to directions. Boil potatoes and mash. Mix hamburger, soup and green beans. Place in a casserole dish. Place mashed potatoes on top. Add cheese, if desired. Bake in 350° oven for 20 to 30 minutes or until mashed potatoes are crisp on top.
Mix water, yeast and sugar together. Set aside 5 minutes. Mix flour and salt together. Add to yeast mixture. In a separate bowl, beat egg and set aside. Shape pretzels. Brush with egg. Bake at 425° until brown.
Fry bacon crisp and crumble; set aside. Saute onion and pepper in bacon drippings. Pour off grease. Add beans, sugar, vinegar, catsup and bacon. Simmer until liquid is thickened to desired consistency, about 30 minutes.
Mix ingredients together just until coated and crumbly. Press onto the bottom and 2/3 cup the sides of an 8-inch spring-form pan. Bake for 5 minutes at 350°. Set aside.
Place chicken in 8 inch x 8 inch oven proof dish. Put one slice of cheese on each piece of chicken. Mix soup and wine in small bowl. Pour over chicken. Top with stuffing. Drizzle with butter. Bake at 350° 45 to 55 minutes or until chicken is tender.
Melt butter or vegetable oil in hot skillet. Add meat and stir. Sear quickly (without browning or burning). Add onions and fry for 5 minutes. Add celery, salt, pepper and hot water. Cover and cook 5 minutes. Add drained bean sprouts. Mix thoroughly. Heat to boiling point. Add flavoring and thickening ingredients. Stir lightly and cook 5 minutes. Serve piping hot with chow mein noodles or cooked rice. Serves 2.
Mix together. Place in pie pan and form to all the edges. Bake at 350° for about 12 minutes. Take out before it browns.
Combine soups, sour cream, milk, chilies, onion and salt in saucepan. Cook until thick (a little). Layer tortillas, chicken and sauce. Top with cheese. Makes 2 layers. Bake in a 13 x 9-inch pan at 350° for 1 hour.
Mix all but last two ingredients in bowl together. Bake 1 hour at 375°. Crumble corn flakes and mix with melted margarine. Stir and put on top and brown for 5 minutes. Serves 12.
Rinse mushrooms, pat dry and remove stems and chop stems. Combine chopped stems with next 3 ingredients. Cook sausage until crumbly. Drain off fat, stir in cheese and mix well. Spoon into caps and bake at 350° for 20 minutes. Yields 2 dozen, approximately.
Sift flour once and measure. Sift sugar 5 or 6 times. Put 1/2 of the sugar in the flour and sift 15 times. Add salt to egg whites and beat until foamy, then add cream of tartar and beat until stiff. Fold in sugar and then fold in sugar and flour mixture. Add flavoring. Bake at 375° for 30 minutes. (I use pieces of wax paper for the sifting process.)
Cook broccoli until tender. Coat sides and bottom of casserole dish with margarine. Put 1/2 of broccoli in bottom of pan and cover with cheese. Repeat with a second layer. Crush crackers finely and cover top of casserole. Cut margarine into 1 inch pats and cover crackers. Bake at 350 degrees until cheese melts and crackers are lightly toasted.
Mix together ingredients, except for bacon. Put in baking dish and top with bacon. Bake at 375° for 45 minutes or until sauce is thick and bacon is brown.
Cut peppers and onion into small strips; place in large skillet with oleo and wine. Cook on medium-high heat, stirring occasionally until wine is almost absorbed and peppers and onions are done. Add grilled chicken strips to skillet and heat, stirring occasionally. Serve wrapped in a flour tortilla with sour cream and salsa.
Heat oven to 350°. Cook chicken and bay leaf until done. Cool, skin and debone. Chop into pieces. Cook yellow rice with onion. Add all other ingredients to this. Add chicken. Mix all together. Put into casserole dish. Bake in oven at 350° for about 30 minutes.
Place onion, bouillon cubes and water in 1 1/2-quart casserole. Cook, covered, on Full power for 2 to 4 minutes or until tender. Add flour to onion. Cook, covered, on Full power for 1 to 2 minutes, or until thickened. Add peas, water chestnuts and salt. Cook, covered, on Full power for 7 to 9 minutes, or until peas are tender.
In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs. Press into the bottom of a greased 13 x 9 x 2-inch baking pan. Arrange the apple slices on top of the crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. Now, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while still warm. Yield about 20 pieces.
Wash squash, cut lengthwise, clean and cut into slices. Put in skillet or pan with water. Cook until tender.
Add soup and chilies to squash, onion and eggs. Cover bottom of pan with Cheez Whiz and bake at 350° for 30 minutes.
Heat 1 cup nectar. Add gelatin; stir until dissolved. Add remaining nectar and pineapple, undrained. Cool until slightly thickened. Add nuts and bananas. Pour into 1-quart dish and chill. Makes 6 servings.
In a large kettle, heat cider, red hots and pectin, stirring often. Bring to a full rolling boil. Add sugar. Return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat. Skim off any foam. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in boiling water bath. Yields about 6 half pints.
Layer sliced potatoes in a 9 x 9-inch casserole dish. Slice onion over potatoes. Then put the can of mushroom soup and chicken over the potatoes and then add or layer the hamburger or steak (browned). Next cook for 45 minutes at 300° and when it's done, put the two kinds of cheese on top and leave in the oven until melted good.
Mix all ingredients except cheese and tortillas. Fill middle of flour tortilla; roll tortilla and place seam down in baking dish. Place cheese on top. Bake at 300° for 20 to 25 minutes.
Mix pudding and milk, making according to directions on box. Make this first. Crush the Oreos (set aside). Cream together oleo, cream cheese and powdered sugar. Blend Cool Whip into pudding mixture. Blend in the mixture of oleo, cream cheese and powdered sugar.
Wash okra and cut thick. Combine all ingredients; cover with hot water. Cook until green turns brown. Put in hot jars and seal. If you want to cook some of it, drain it but don't add any more salt. Delicious floured or mealed and fried.
In a wide nonstick frying pan, combine onion, fennel seed and 1 cup of the broth. Bring to a boil. Boil, stirring occasionally, until liquid has evaporated. Continue to cook until browned bits accumulate in pan. Add water, two tablespoons at a time, stirring until all browned bits are loosened. Continue to cook until mixture begins to brown again. Repeat deglazing, using 2 tablespoons water each time, until onions are a uniformly light golden brown color.
Cut lard into flour/salt mixture. Mix remaining ingredients in a large measuring cup. Add to dry ingredients. Roll on floured surface. Large recipe; yields 4 or 5 double crust pies.
Cream and mix together Crisco, sugar, egg and molasses. Sift together flour, soda, cinnamon, cloves, ginger and salt. Add to first mixture. Chill dough.
Combine all ingredients except the butter or margarine, broccoli and corn muffin mix and put in a 9 x 13-inch pan. Cook the broccoli until nearly done. Place broccoli in pan. Sprinkle the corn muffin mix over the broccoli. Pour the melted margarine over the corn muffin mix. Bake, uncovered, for 20 to 25 minutes in a 400° oven.
Place chips in 8 x 8 microwave pan. Melt in microwave 4 minutes on High. Stir in condensed milk, vanilla and water. When chocolate hardens, cut into squares. Yields 30 pieces.
Tear cake in pieces and pack in deep dish with small Cool Whip. Mix sugar, cream cheese, large Cool Whip and vanilla. Pour over first layer, mix strawberries and glaze. Pour over this and refrigerate for several hours.
Add boiling water to jello. Cool until syrupy. Add pineapple and marshmallows. Whip the cream stiff and add cheese spread. Whip until smooth. Add to jello mixture. Pour in mold greased with mayonnaise.
Bring chicken stock to low simmer. While stock is heating, melt margarine in a separate pan over low flame. Begin to chop broccoli. Be sure to discard very end of broccoli stalk, as its woody end is very unappealing to the soup. Once you have measured out the correct amount of broccoli, place it into simmering stock and allow to cook until tender, about 8 to 10 minutes. Increase heat under margarine to medium flame and add flour to it, creating your own roux. The roux needs to be cooked for about 5 to 7 minutes, being stirred constantly with wooden spoon to avoid burning.
Drain salmon (reserve liquid). Add milk to liquid to make 1/2 cup. Add to biscuit mix, along with egg and lemon juice. Blend in salmon and vegetables; season with salt. Drop by spoonfuls into deep fat, at 375°. Fry until brown on both sides (about 3 minutes). Drain on paper towels. Serve with tartar sauce. Serves 4.
Place crumbled saltine crackers in bottom of buttered casserole dish. Now put a layer of oysters. Add more crumbled saltine crackers, layer of oysters again. Sprinkle onion and carrots over oysters. Next, put crumbled saltines. Beat eggs. Add milk, water and pepper. Pour over oysters and saltines in dish. Sprinkle with grated cheese. Bake at 450° for 25 minutes.
Cream the first 4 ingredients together. Blend in the well beaten eggs. Add the remaining ingredients. Put in 2 long rolls and chill. Slice and bake at 350° for 8 to 10 minutes.
Heat oven to 300°. Mix first 3 ingredients in 9 x 13-inch ungreased baking pan. Heat butter in 1-quart saucepan until melted. Remove from heat. Stir in last 3 ingredients. Pour over cereal mix and toss until coated. Bake uncovered. Stir occasionally for 25 minutes.
Lightly toss all ingredients. Place in greased casserole. Refrigerate covered. Bake, covered, for 1 hour at 350°.
Cook rice as directed. When rice is done, remove lid and set aside. Cook meat with 1/4 to 1/2 bacon grease until brown, then add carrots, cabbage (optional celery or others) and onions and fry together. When done, add catsup and soy sauce, salt and pepper as desired. Add cooked rice, meat and vegetables and fry together.
In a large bowl of electric mixer, stir together cake mix and gelatin. Add eggs, cooking oil and wine; beat at low speed of mixer until moistened. Beat on medium speed for 2 minutes, scraping bowl often. Pour into Pamed Bundt pan. Bake 45 to 50 minutes in a 350° oven. Cool.
Boil chicken breasts; cool and skin. Cut into bite size pieces. Place into 6 x 10-inch baking dish (greased). Cook Stove Top dressing, following directions on box. Spoon over chicken bites. Spread broccoli over dressing. Cover with slices of Velveeta cheese (more is better). Microwave until cheese is melted and heated through, or in oven at 375° until cheese is melted and heated through, about 1/2 hour.
Precook bacon in either microwave or regular oven to remove some of the fat, without making it too crisp to roll. Cut round steak into strips. Roll a slice of bacon with each strip of round steak and fasten with a toothpick. Place rolls, side by side, in a covered roaster or casserole dish.
Mix all ingredients. Chill in refrigerator, then form into 2 balls. Roll balls in chopped nuts. Keep refrigerated or may freeze. Yields 2 cheese balls.
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan. Cover. Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat. Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder. Serve immediately.
Brown and season hamburger in skillet. Place in bottom of casserole dish. Pour tomato soup over meat, place layer of onions, carrots and potatoes on top. Pour undiluted mushroom soup on top of vegetables and meat. Bake at 375° for 1 1/2 hours or until done.
Soften oleo. Press flour, oleo and pecans in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely. Mix powdered sugar, cream cheese (completely softened) and 1 cup Cool Whip. Spread on cool crust. Mix and spread on pudding. Top with remaining Cool Whip.
In medium skillet, saute onions and pepper in butter. Stir in soup and sour cream. In a 3-quart buttered casserole, layer 1/3 noodles, 1/3 cheese, 1/3 ham and 1/2 sauce. Repeat layers one more time. The third layer will consist of noodles, ham and cheese only. Saute bread crumbs in 1/4 cup of butter; sprinkle over casserole. Bake for 30 to 45 minutes in a 350° oven.
Microwave powdered sugar, cocoa, milk and butter on High (full power) until butter is melted; about 2 or 3 minutes, stir until smooth. Blend in vanilla and nuts. Spread in buttered 8-inch square pan; cool. Cut into squares.
Pat dough out onto a jelly roll pan. Bake for 10 minutes at 350°. Cool.
In deep frying pan, combine butter, diced onion, and diced tomato. Saute on high heat until tomato starts to cook down. Add hot sauce and shrimp and cook until shrimp are pink. Add salt and pepper to taste. Bring pan to mild boil and add cornstarch to desired thickness. Serve mixture over a bed of rice and top with cheese. Cheese should melt due to temperature of main dish. Serve.
Bring chicken stock to boil; add rice, salt and pepper and cook until rice is done. Remove 1 1/2 cups stock to cool. Beat eggs just until foamy. Slowly stir in lemon juice and cooled stock. Add pieces of stewing chicken as desired. Serve at once. Makes 6 servings.
Cream margarine and sugar; add vanilla. Mix in flour; add nuts. Roll into small rolls or wafers. Place on cookie sheets and bake 30 minutes at 325°. When cool, roll in powdered sugar. Makes 3 dozen.
Beat until blended. Pour into a 9-inch pie crust. Bake for 40 to 50 minutes at 375°.
Place frozen fillet of turbot in shallow baking dish. Dot with pats of margarine (do not use butter). Salt lightly. Do not preheat oven. Bake at 375° for 35 to 40 minutes.
Fry hamburger with onions. Chop as you fry to make crumbly mixture. Drain then add rest of ingredients; serve on warm buns.
Combine taco sauce, mustard and lime juice in large bowl. Add chicken, turning to coat. Cover; marinate in refrigerator for 30 minutes. Melt margarine in large skillet over medium heat until foamy. Remove chicken from marinade; reserve marinade. Add chicken to skillet; cook 10 minutes, until brown on both sides. Add marinade; cook 5 minutes until chicken is glazed from marinade. Place chicken on platter. Boil marinade and pour over chicken. Garnish with sour cream and parsley.
Cook spices, onion and chopped meat until brown, then add tomatoes and sauce. Simmer for 1 hour. Serve with Italian sweet sausage and/or meatballs. Serve over ziti and with a salad to make a complete meal.
Drain canned fruit. Cut up bananas and apples. Mix together. Fold in whipped cream.
Saute parsley, onions and peppers until soft, but not brown. Add remaining ingredients. Toss all together and let stand overnight in the refrigerator.
Combine Jell-O and water. Stir next 3 ingredients until mixed. Mix with Jell-O and chill.
Drop by spoonfuls onto a greased pan. Press with fork. Bake in 350° oven until light brown.
Cream shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients together. Add dry ingredients and milk alternately to creamed mixture. Drop by teaspoon onto greased cookie sheets. Bake at 350° for approximately 10 minutes. Makes 5 to 6 dozen.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry mixture and beat well.
Pat out rolls in a large cookie sheet pan. Bake at 375° for 10 minutes or slightly brown. Mix cream cheese, Miracle Whip and Ranch dressing. Chop all vegetables. Save a few to put on top. Mix vegetables with cream cheese mixture and spread on rolls. Sprinkle with remaining vegetables and grated cheese. Cut in bars. Refrigerate.
Melt butter on low; stir in sugar and remove from heat. Stir until butter and sugar are completely mixed (no butter should be floating on top), approximately 5 minutes. Add Karo and water and return to heat. Cook until temperature on candy thermometer reaches 295°. Add chopped pecans and turn onto buttered cookie sheet. As it cools, run spatula under candy to prevent sticking. When candy is pretty hard, spread 1/2 of chocolate on one side and sprinkle with 1/2 of ground pecans. Repeat with other side. When chocolate is completely dry, break candy into pieces. It should be stored in a cool place. Can be frozen.
To skim milk, add all ingredients and beat with electric mixer until well mixed. Cook in a heavy pan over moderate heat, stirring constantly to prevent mixture from sticking. Sauce will be thick and smooth in 2 to 4 minutes, almost fluffy in texture. Makes 2 cups. Contains 79 calories per cup.
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl; cover and let rise. Punch down. Roll out to 1-inch thickness; cut with 2 1/2-inch biscuit cutter. Brush with melted butter; dust with cornmeal. Place on greased cookie sheet; cover and let rise. Bake at 375° for 15 minutes. (Dough will keep in refrigerator for several days.) Yield: 18 rolls.
Bring mustard seed, sugar and vinegar to a boil. Pour over other ingredients. Refrigerate for 24 hours.
Preheat oven to 350°. Layer fruit in 4 1/2-quart casserole. Scatter raisins and almonds over fruit. Sprinkle with cinnamon and nutmeg. Place brandy and lemon juice in cup measure. Stir in brown sugar until dissolved. Pour over fruit. Add enough reserved fruit juice to just cover fruit. Bake for 30 minutes or until heated through.
Wash, peel and core fruit. Put pears through a food chopper using coarse blade. Mix all ingredients and heat, stirring thoroughly until sugar is dissolved. Boil mixture until it is thick and clear, about 10 minutes. Pour into hot sterilized jars and seal. Process in boiling water bath for 10 minutes.
Brown ground meat and onion; drain. Put in large casserole dish. Add grated cheese on top of all the meat. Be generous with the cheese. Add 1 1/4 cups milk to can of mushroom soup and pour over the cheese. Cover with Tater Tots. Bake at 375° for 45 minutes.
Bring to a boil and add carrots, onion and green peppers: 1 can tomato soup, 1 tsp. prepared mustard, 1 c. sugar, 1 tsp. Worchester sauce, 3/4 c. white vinegar, 1/2 c. salad oil and salt and pepper to taste.
Mix pie filling and thoroughly drained pineapple well. Mix condensed milk with mixture and then fold in Cool Whip.
Layer boiled chicken, cream of chicken, cream of celery and Veg-All. Mix together margarine, milk and flour for crust. Crust will have the same consistency of pancake batter; pour over top. Bake at 350° for about one hour.
Heat oven to 350°. Grease square 8 x 8 x 2-inch pan. Mix cereal and orange juice in bowl. Let stand for 2 minutes. Mix in oil, egg and bananas. Stir in remaining ingredients, except topping. Pour into pan. Bake 45 minutes. Sprinkle topping over cake.
Take a large 5 to 7 pound beef brisket (the best, rump, round, or like roast). Place in a pan lined with heavy foil. Sprinkle with onion salt, garlic salt and celery salt. Pour on 1/2 to 3/4 bottle of Wrights liquid smoke. Wrap foil tightly around roast. Place into 250° oven for 6 to 8 hours. Uncover and top with any good bottled barbecue sauce. Bake for another 40 minutes, uncovered. Can be served hot or cold. Slice or shred. I shred mine when cool and freeze in plastic bags. Delicious!
Preheat oven to 350°. Melt peanut morsels until smooth over low heat, set aside. In large bowl, combine butter and sugar, beat well. Blend in melted morsels. Add beaten eggs and vanilla. Add flour alternately with milk. Pour in greased and floured pan. Bake 35-40 minutes.
Place grated zucchini in a colander and squeeze out as much moisture as possible with hands or back of wooden spoon; set aside. In a large bowl combine dry ingredients. Add eggs, zucchini and onion; mix until combined. Preheat griddle; grease if necessary. Using 1/4 cup batter for each, pour onto griddle and flatten slightly to about 1/2-inch thickness. Cook 4 to 5 minutes until golden, turn and cook other side. Makes 10, 65 calories each.
Melt butter with hot sauce in microwave. Place wings in pan. Pour sauce mixture over wings. Sprinkle with garlic powder, salt and pepper. Bake to death at 350° for 2 or more hours, basting occasionally.
In skillet (over medium heat) place salad oil; add onions and cook 2 minutes. Add 1 1/2 cup water, soy sauce and sugar. Bring to boil. Cook over medium heat 10 minutes. Dissolve cornstarch in 1/4 cup cold water and slowly stir into onions until sauce thickens. Set aside and keep warm.
Beat eggs until thick. Beat in sugar, lemon juice and lemon peel. Pour in shell. Cut butter into pieces and lay on top. Bake at 375° for 20 minutes, or until puffed and slightly golden brown. Cool slightly.
In 4-cup glass measure, mix all ingredients. Microwave on High for 3 1/2 to 5 minutes. Strain and pour into serving cups.
In a 5-quart Dutch oven or pot, heat corn oil over medium heat. Add onion and garlic and saute 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 45 minutes, stirring occasionally. Serve over spaghetti. Makes 6 cups.
Soak apples overnight in the pineapple juice. Combine cream cheese, brown sugar, vanilla and Heath Bits to make a stiff dip.
Heat eagle brand milk and 1/2 c milk in a small saucepan until mixture is creamy. Add white chocolate chopped, stir until completely melted. Serve warm. Great with fresh fruit, pretzels, and cookies.
Cream butter, margarine, shortening and sugar. Add eggs, one at a time, beating well after each one. Add lemon juice and vanilla. Sift flour, baking powder and salt together. Add flour mixture and milk alternately, beginning with flour and ending with flour, to creamed mixture. Grease and flour tube pan. Bake 1 hour and 20 minutes at 320°.
Mix everything. Bake in long dish at 350° for 35 to 40 minutes. Freezes well.
Soften yogurt in refrigerator for 30 minutes. Combine dates, pecans, gingersnaps, coconut and maple syrup. Mix well. Fill pie crust with half the yogurt. Slice banana and arrange evenly over yogurt. Spread date mixture over banana. Top with remaining yogurt. Freeze until ready to serve (at least 2 hours).
Drain pineapple; save 2 teaspoons juice. Combine juice with lemon juice. Mix; set aside.
Brown hamburger and onion in skillet. Add remaining ingredients to hamburger mixture. Put in casserole dish. Top with 3 cups instant mashed potatoes. Sprinkle with 1 1/2 cups grated cheese if desired. Bake 40 minutes at 350°.
In a bowl, combine sugar, all-purpose flour, baking powder, salt, walnuts, dates and candied fruit. Combine egg yolks and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tins tightly with heavy-duty aluminum foil. Bake at 275° for 1 hour. Uncover; top each fruitcake with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rake to cool completely. Yields: 1 dozen.