HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer all ingredients except cheese, slowly for 2 hours, covered, stirring often. Then uncover and over high heat stir constantly until fluid has evaporated and thick paste remains.
Using a 1-quart container with a lid, add all ingredients. Secure lid and shake until well mixed. This will keep in the refrigerator for several weeks. Shake before using.
Cut up all vegetables in small pieces. Pour 1 bottle Catalina dressing over them. Serve chilled.
Mix in order given. Drop by spoonfuls on greased cookie sheet. Bake 20 minutes (or less) at 350°. Softer cookies will result from larger spoonfuls.
Drain artichokes; save oil from one jar. Saute onion and garlic in the saved oil. Chop artichokes. Beat eggs. Add crumbs and spices. Add rest of ingredients and mix well. Pour into greased 8 x 11-inch Pyrex pan. Bake at 325° for 30 minutes or until firm to touch. Cool slightly. Cut into squares and serve warm.
Heat oil in large, heavy skillet. Add the peeled, deveined shrimp and saute quickly, stirring frequently, until pink. Add green onions and garlic and cook 2 minutes. Add artichokes, mushrooms, salt, pepper, thyme, parsley and lemon juice. Cook, stirring, until mushrooms and shrimp are tender, about 3 minutes. Makes 6 servings. Serve over favorite pasta, coated with butter and olive oil.
Marinate in heavy foil (fat side up) overnight or several hours. Bake or grill slowly 5 or 6 hours. Slice across the grain.
Grease 13 x 9 x 3-inch pan on bottom only and flour. Mix ingredients and put in bottom of pan.
Slice zucchini 1/8-inch thick; saute in butter until barely tender. Add seasonings and place in casserole. Sprinkle with Parmesan cheese. Pour in beaten eggs. Top with shredded cheese; sprinkle with paprika and parsley. Bake at 325° for 30 to 40 minutes, until eggs are set. Serves 6 to 8. Grease a casserole dish before adding ingredients.
Mix all together sugar, flour, salt, baking soda, cinnamon and nutmeg. Add remaining ingredients. Add nuts if desired. Bake at 350° for 1 hour. Makes about 5 to 6 loaves.
Mix all together; drop by teaspoonful into skillet. Fry in butter and lard until brown and crisp.
Mix well with pastry blender the flour, sugar, shortening, cinnamon and ginger. Save out 1/2 cup for topping. Add to flour mixture the egg, molasses, sour milk, soda and salt. Mix together. Pour into greased 9 x 9-inch pan. Sprinkle with topping. Bake for 35 to 45 minutes at 350°.
Mix all ingredients with enough milk to moisten and drop in patties in oil. Fry, brown and drain.
Beat eggs. Add sugars and butter and mix together. Add oatmeal and coconut. Put in shell and bake at 350° for 35 minutes.
Combine water, onion, celery and garlic in large skillet. Cook over medium heat until vegetables are tender and water has evaporated. Add ground meat and saute slowly until brown. Stir in tomatoes, tomato paste and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for about 20 minutes, stirring occasionally.
Mix. Sprinkle half of this on top of cake mix. Put rest of cake mix on top, then rest of cinnamon-sugar. Bake according to directions on cake mix. Can serve with Cool Whip.
If using cheese, use 1 stick oleo. Mix all together. Add enough warm water to make a very stiff dough. Roll out and cut. Bake at 350° for 20 to 30 minutes.
Grease a regular size cake pan. Mix cake mix according to directions. Sprinkle nuts and coconut on bottom of cake pan. Pour the cake mix on top. Mix the oleo, powdered sugar and cream cheese together and pour down the middle of the cake and carefully spread it so as not to mix the cake mix. The cream cheese does not need to cover the cake. Bake in a 350° oven for 50 minutes. Take out and set until able to set. The cake should crack down the middle to give the "earthquake" effect. Does not need icing. This cake doesn't look as good as it tastes, but it doesn't last long and it is definitely a favorite in our family.
Mix all ingredients together; blend until well mixed. Refrigerate about 1 hour before serving. Good with crackers, celery, carrots, etc. Yields 1 1/2 cups.
Mix cake as directed on box. Pour into three 9-inch round cake pans. Bake at 350° for 35 minutes. Remove and cool. Mix cream cheese and sugar until creamy. Place cake, then cream cheese mixture, then blueberries. Alternate until you end with blueberries on top. Let your juice roll down sides of cake on top.
In a large skillet, stir-fry vegetables in margarine until crisp-tender. Reduce heat to low. Add cheese spread and milk; stir until cheese is melted. Add noodles; toss lightly to coat noodles and mix vegetables.
Sprinkle chicken thighs and breasts with salt. Place in broiler pan or do over charcoal. Broil for 15 minutes, until chicken is almost cooked. Turn over and broil another 15 minutes. Chicken should not be thoroughly cooked. Debone, chop or grind. Mix all ingredients in a bowl. Chill at least one hour. Serve with tortillas, crackers or corn chips.
Baking Temperature: 350°. Baking Time: 26 minutes for cupcakes; 65 minutes for 9 x 13-inch pan.
Spray glass casserole dish with Pam. Line glass with chipped beef slices. Roll chicken breasts with bacon slices, tucking in edges of bacon. Place on chipped beef. Mix soup and sour cream. Pour over chicken breasts. Cover and refrigerate. Bake at 275° for 3 hours or longer uncovered. Baste occasionally. Serves 6 to 8.
Mix shortening, sugar and eggs. Blend. Add remaining ingredients. Roll in balls the size of walnuts . Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on ungreased baking sheet about 2 inches apart. Bake at 200° for about 8 to 10 minutes. Makes about 5 dozen.
In casserole dish pour apple pie filling, then take dry cake mix over the apples. Smooth out cake mix; cut small pat of margarine over the cake mix. Place in oven at 350° for 25 minutes or until brown.
Set wok over high heat; swirl in half of fat or oil. Add scallions and brown lightly. Add shrimp; stir-fry 3 minutes. Salt. Add eggs; scramble until not quite cooked. Remove to a warm plate.
Blend the eggs, carrots, brown sugar and oil. Add the remaining ingredients. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Mix first four ingredients and press into 13 x 9 x 2-inch greased pan. Melt chocolate chips and Crisco together. Pour over top of first mixture. Refrigerate and cut into squares.
Pull skin off of chicken; put in dish to bake in oven. Mix onion soup, preserves and dressing together; pour over chicken. Bake at 325° for 1 hour, covered. Uncover, baste and bake for 30 minutes more.
Mix all ingredients and put in muffin pan. Bake at 425° until brown.
Mix all ingredients, except flour. Add enough flour to make handling easy. Shape into patties. Dust patties with flour. Fry in just enough oil to brown on both sides.
Brown beef, salt, pepper, garlic, onion and celery. Add mushroom soup and 1/2 can water. Add cooked rice.
Cook bacon in large pot. Pour off excess grease. Add clams. Cook and stir 1/2 hour. Add all vegetables. Cook 20 minutes. Add tomato paste and juice. Cook until all vegetables are tender. Add water to make about 4 quarts. Season with salt and pepper.
Mix sugar and eggs until creamy. Add margarine and vanilla and mix well. Add flour and pecans. Bake in 9-inch x 13-inch pan at 350° for 30 minutes.
Completely dissolve jello in boiling water, combined with enough ice cubes to measure 1 cup. Add to jello and stir until slightly thickened. Remove any unmelted ice. Stir in yogurt and vanilla. Pour into 5 or 6 individual dishes. Refrigerate until set. Makes 2 1/2 cups or 5 servings.
In a blender, blend ice cream, vodka and Kahlua until smooth, but still thick. Pour into 2 chilled stemmed glasses. Garnish drinks with chocolate. Makes 2 drinks.
Cook chicken and carrots in water for 40 minutes. Reserve broth. Bone and shred chicken. Saute celery and onion in margarine until soft. Add flour. Cook until golden brown. Add to broth. Salt and pepper. Bring to boil. Add noodles. Cook until tender. Stir in chicken and half and half. When doubling, use only 1/4 cup margarine.
Combine cheese and 4 tablespoons butter. Cook over low heat until cheese melts, stirring until smooth. Stir in potatoes, sour cream, onions, salt and pepper. Place in greased 2-quart casserole. Top with remaining 2 tablespoons butter and paprika. Bake at 350° for 30 minutes or until heated through. Makes 8 servings.
Preheat oven to 350°. Cream butter and sugar; add spices. Stir cocoa and flour together; add alternately with soda water. Stir in apples. Pour into a greased and floured 13 x 9-inch pan or Bundt pan. Bake for 30 to 35 minutes, until tester comes out clean.
Put all ingredients, except 1 cup sugar into pan to heat. Melt 1 cup sugar in an hot skillet. Then pour sauce into melted sugar and stirring constantly, cook until thick. Pour into baked pie shell.
Mix dry ingredients. Combine wet ingredients and add to dry. Mix well. Bake at 225° for 2 hours, stirring a couple of times. Turn temperature to 300° to brown. Watch carefully.
Mix all ingredients except buttermilk. Add enough buttermilk to desired consistency. Drop in deep fat until well done.
Combine and pour over fresh melon balls, pineapple, peaches, bananas or grapes.
Saute onions and celery in oleo over medium heat in a large covered skillet until glazed. Add tomato paste and blend into the vegetables. Add shrimp and cook until mixture starts to bubble. Blend in the flour well. Add salt, pepper, cayenne to taste. Add shallots and parsley. Cover and let simmer for 15 minutes. Serve hot over cooked white rice.
Cook roast, uncovered, at 325° for 1 1/2 hours. Cool, cover and refrigerate overnight. Remove roast from pan; reserve drippings. Cut roast into thin slices; set aside. In a medium saucepan, bring water to a boil. Add bouillon cubes; stir until dissolved. In a large skillet, heat drippings. Add flour; blend well. Cook and stir over low heat until browned and thickened. Gradually add bouillon, stirring constantly, until thickened. Return a layer of sliced beef to roasting pan. Season with salt and pepper to taste. Place a layer of sliced onions on top of meat; season with salt and pepper. Repeat layers until all beef and onions are used. Pour gravy over all. Bake at 350° for 1 1/2 hours or until beef is tender. Makes 10 to 12 servings.
Mash sweet potatoes. Add 1/2 cup orange juice and next 6 ingredients. Stir well and set aside. Beat egg whites at high speed until soft peaks form. Gradually add 1/4 cup brown sugar, beating until stiff peaks form. Gently stir 1/4 cup of egg white mixture into potato mixture. Gently fold remaining egg mixture. Spoon potatoes in an 11 x 7 x 2-inch baking dish coated with spray; set aside.
In saucepan over medium-high heat, cook sausage until browned, stirring to separate meat. Add margarine, celery and onion and cook until tender. Add broth to boil. Add stuffing, apple and walnuts and mix. Stuff turkey and bake according to directions.
Combine cabbage, carrot, cheese and raisins. Add remaining combined ingredients. Mix together. Chill several hours. Makes 6 servings.
Crust: Roll out sugar cookie dough big enough to fit a pizza pan. Press into pan and sprinkle with sugar. Bake until brown.
Cook chicken until tender. Pull meat from bones. Shred with fingers. Put on large baking dish that has been sprayed with Pam. Melt margarine. Pour over chicken. Blend flour and milk together until smooth. Pour over chicken. In saucepan, mix soup and broth that chicken was cooked in. Add pepper and salt. Heat to boiling point and pour over flour mixture. Bake at 425° until brown about 1 hour.
Place sugar and 1/2 cup of water in a large heavy skillet or saucepan on medium heat, and cook until caramelized and golden in color. Reduce heat to medium, add remaining ingredients and simmer 10 minutes, until cranberries burst and sauce is thickened. Stir occasionally. Remove from heat; let sauce cool. Yields 10 cups.
Heat oven to 350°. Prepare tortillas. Mix chicken or turkey, olives, onion and 1/4 cup cheese; reserve. Cook and stir garlic in oil over low heat until tender. Stir in tomato sauce, water and chili powder; heat thoroughly. Place 2 rounded tablespoonfuls of chicken mixture in center of each tortilla. Roll up. Place rolls, seam sides down in ungreased rectangular 12 x 7 1/2 x 2-inch baking dish. Spoon remaining chicken mixture over rolled tortillas and pour hot tomato sauce over tortillas. Sprinkle with 1/4 cup cheese and bake until hot, 15 to 20 minutes.
Mix sugar, syrup, water and salt. Cook to soft-ball stage. Add butter and flavoring. Spoon over walnut halves.
Saute chopped onions in butter until soft. Add hamburger, mushrooms, flour, garlic, salt, pepper and paprika; saute until hamburger loses its color, then add 1 can condensed cream of chicken soup and simmer for 10 minutes. Stir in 1 cup sour cream. Serve on toast, topped with chopped parsley.
Saute onion in bacon grease until tender. Remove from grease. Combine onion and bacon with remaining ingredients in a greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour and 15 minutes.
Cream butter and sugar. Add eggs, one at a time. Then add milk and flour alternately. Add flavoring last. Bake at 350° until done. Makes 4 layers. Top with your favorite icing. I use a cooked chocolate frosting.
Refrigerate dough for at least 2 hours. Bake at 425° for 6 to 8 minutes.
Brown the sausage and ground beef and drain excess fat. Cook all the ingredients, except kidney beans, in a crock pot. Toward the end, add the kidney beans. Serves 10 to 12.
Mix flour, white sugar, baking soda, salt, eggs, margarine and fruit cocktail. Blend well. Pour into greased 9 x 13-inch pan.
Cook noodles in boiling salted water and drain. Combine noodles, tuna, mayonnaise, salt and vegetables.
Soften cream cheese in a bowl. Add liquid smoke and caraway seed to your taste. Blend well and serve with your choice of vegetables or crackers.
Mix all together. Drop on cookie sheet and bake at 350° for about 10 minutes. Makes thin cookies.
Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13 x 9-inch pan and stir with a fork to mix, then form three wells in the mixture. Pour oil into one well, vinegar into one and vanilla into one. Pour coffee over all and stir with a fork until well mixed. Do not beat with mixer.
Add cup of boiling water to 3 ounce package of gelatin dessert mix. Stir until dissolved. Add 1 cup plain yogurt. Cover and then refrigerate until firm. Yield: 4 servings, 107 calories per serving.
Beat eggs slightly. Add sugar, salt and vanilla. Slowly add scalded milk. Pour in unbaked pie shell (9-inch). Bake at 450° for 15 minutes. 325° until done.
Combine brown sugar, syrup, salt, butter and beaten eggs. Pour into unbaked pie shell. Sprinkle pecans over top. Bake at 350° for 45 minutes. Cool. Serve with whipped cream or ice cream.
Prepare cake mix according to directions on package. Bake in 2 round cake pans. Cool. Slice each layer in half. Combine sugar, sour cream and coconut; mix well and chill.
Get cookie dough. Roll into balls. Put them in a pan. Then add Reese's pieces to them. Then bake them.
Brown pork chops on top of stove in skillet. Butter the bottom and sides of Pyrex pan. Slice potatoes thinly and place in layers on bottom of pan. Place grated cheese on top of potatoes. Place pork chops on top of potatoes. Pour soup on top of pork chops. Cover with foil and bake for 1 1/2 hours.
Cream butter or margarine, peanut butter, powdered sugar and vanilla. Roll in small balls. Melt paraffin and semi-sweet chocolate together. Use toothpick to dip each ball in chocolate; place on wax paper.
Soften cream cheese and mix with mayonnaise, lemon juice and salt. Add vegetables and mix well. Spread on bread of your choice.
Have shortening or butter at room temperature. Line a 9 x 5 x 3-inch loaf pan with paper and grease. Sift flour once before measuring. Preheat oven to 350°. Sift together flour, soda and salt. Put shortening, sugar, eggs, vanilla and lemon extract or rind in large bowl. Beat 2 1/2 minutes on high speed and add flour mixture alternately with buttermilk. Scrape bowl while beating. Beat only enough to blend well (about 2 1/2 minutes). Pour batter into prepared pan. Bake about 1 hour and 10 minutes. Turn out of pan and remove paper.
Mix onion with batter and drop by spoonfuls into a skillet of very hot grease. It is delicious and a fine way to use leftover fish grease.
Preheat oven to 350°. In medium bowl, using wooden spoon, stir together sugar cookie dough, fruit bits, pecans and flour. Drop dough mixture by heaping tablespoonful onto cookie sheets. Roll into balls, placing 2 inches apart. Bake 12 to 14 minutes, until edges and tops of cookies are light golden brown. Let cookies stand 1 minute. Transfer to wire racks; cool.
Saute pepper and onion in oil. Add other ingredients. Last add cooked carrots. Simmer 15 or 20 minutes. Serve very warm.
In 2 cup glass measuring cup, combine water, oil, sugar and yeast. Set aside 5 minutes for yeast to dissolve. In medium-size bowl, combine 3 cups flour and the salt. Add yeast mixture to flour mixture and stir until soft dough forms, adding more flour, if necessary, to make dough manageable. On lightly floured surface, knead dough 6 to 8 times. Invert bowl over ball of dough and let rest 45 minutes. In large skillet, heat 1-inch of oil to 375° on deep fat thermometer. On floured surface with rolling pin, roll out dough to a 14-inch square. Cut into 16 (3 1/2-inch) squares. Fry dough squares until golden, about 3 minutes each side. Drain well on paper towels. Makes 16 fry breads.
Mix milk and egg. Dip chicken breast in the milk and egg. Roll in Italian bread crumbs. Cook chicken breast in fry pan with butter or margarine until almost fully done. Mix catsup and oregano together. Top each chicken breast with 1 tablespoon or desired amount. Sprinkle top with Parmesan cheese and one slice of Mozzarella cheese for final topping. Finish cooking till cheese melts.
Let yeast soften in 1 cup water. Put 1/2 cup of water in a measuring cup. Add shortening until cup becomes full of water; this equals 1/2 cup shortening. Pour off water. In a large bowl, combine egg, salt, sugar and shortening that has been melted and cool slightly. Stir well and add dissolved yeast. Add flour until dough has taken all it will hold. Form into a ball and place in greased bowl. Cover and put in refrigerator to let rise at least 8 hours or overnight before using.
Grease a 13 x 9-inch baking pan. In a large bowl, combine bananas and granola. Set aside. In small saucepan over medium heat, combine marshmallows, peanut butter, juice, margarine and cinnamon. Cook, stirring constantly, 3 to 5 minutes or until marshmallows are melted. Pour marshmallow mixture over granola and mix well. Press into prepared pan. Refrigerate 2 hours.
Mix all ingredients together in a mixing bowl. Pour into serving bowl and chill in refrigerator. Can garnish with cherries.
Preheat oven to 350°. Sift together first 6 ingredients; set aside. Combine eggs, applesauce and melted shortening. Add flour mixture. Stir in nuts. Pour into a greased 9 x 5-inch pan. Bake for 1 hour.
Cream margarine and sugar in mixer bowl until light and fluffy. Blend in egg. Add remaining ingredients; mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 15 minutes or until light brown. Cool on wire rack. Yield: 3 dozen.
Mix venison, sausage, salt, pepper, seasoned salt, onion, eggs and bread crumbs. Form into balls. Saute in butter, flour and milk. Combine remaining ingredients; pour over meatballs. Simmer in crock-pot for 2 to 3 hours.
Boil together fruits and water; remove from heat. Add oleo. Mix this mixture with rest of ingredients all at once. Bake in a greased 8 x 8-inch pan at 350° for 25 minutes. Cut into bars.
Beat egg whites until stiff. Fold in sugar, crackers, vanilla, vinegar, baking powder and pecans. Spread in 9X13 pan. Bake 15 minutes at 350°. Let cool.
Wrap 1 slice of bacon around each chicken breast. Place, side by side, in greased 12 x 8 x 2-inch baking dish. Sprinkle with beef. Mix soup and sour cream; pour over chicken. Bake at 275° for 3 hours.
In a large pot, combine the chicken, onions, garlic and 4 quarts cold water. Bring to a boil, skimming and discarding foam from surface. Reduce heat to low. Cover and simmer for 1 hour. Add carrots, parsnips, celery, salt and pepper to the pot. Cover and continue to simmer until vegetables are tender, about 30 minutes longer. Remove pot from heat and take chicken from soup. When the chicken is cool enough to handle, remove meat from bones and shred it. Return soup to a simmer. Add shredded chicken and parsley; heat through, about 5 minutes. Makes about 3 quarts.
Season chicken with pepper and salt as desired. Place flour and water in plastic baking bag. Put chicken pieces in bag and shake to cover chicken pieces with flour and water. Place chicken singly in bag (in pan) and place seasoned vegetables around chicken. Bake at 350° for 50 minutes.
Spread out dough. Bake crescents according to package directions. Mix softened cream cheese with mayonnaise and Ranch dressing. Mix well. Spread on cooled crescents. Top with vegetables and refrigerate.
Using a hand mixer, blend together all ingredients, except the chocolate chips, on low speed until moistened. Mix on medium speed for 2 minutes. Stir in chocolate chips. Pour cake batter into a well greased Bundt pan. Bake at 350° for 45 to 55 minutes. Check for doneness. Enjoy cake as is or frost after cooling with favorite chocolate icing. Yields 1 cake.
Peel and cut yams in quarters. Sprinkle sugar, nutmeg and butter. Cover and simmer over medium heat until liquid thickens. Top with marshmallows and allow to melt. Serve hot.
Mix sugar and flour together. Add butter and mix, then add eggs and milk. Place peaches or raspberries in unbaked pie crust. Add custard mixture. Bake like a custard pie.
Use large spoon to mix sugar, egg, vanilla and almond extracts. Mix well. Blend in flour. Cover bowl and chill for 3 hours. Divide dough in half and roll each half to 3/16-inch thickness. Cut with cookie cutters and place on greased cookie sheet. Bake at 375° for 7 to 8 minutes. Decorate if you wish. Makes 3 dozen.
Beat eggs until fluffy; add all other ingredients and blend. Turn mixture into pastry shells. Bake at 300° to 325° for 45 minutes or until slightly brown and firm.
Melt butter in a deep dish. In another bowl, mix sugar, flour and baking powder. Pour mixture over melted butter. Do not stir! Pour fruit and juice over this. Do not stir. Sprinkle an additional 1 cup of sugar on mixture. Bake for 1 hour at 350°.
Bake pie shell at 450° for five minutes. Cook butter, coconut, pecans and brown sugar in pan until butter and sugar melt. Cool for about 5 minutes. Place mixture in pie shell. Return to oven for five minutes. Cook pudding with 2 1/2 cups milk and broken chocolate bar until pudding starts to thicken. Pour immediately into pie shell. Cool for at least four hours before serving.
Mix all together except 1 cup of the nuts. Form into a ball and cover with the cup of nuts.
Cook rice as directed. Cook broccoli as directed on package. Mix rice and broccoli together. Saute onion and celery in oleo until tender; add to broccoli and rice mixture. Add cheese, chili powder, pepper and soup, mixing thoroughly. Bake in a casserole dish for 30 to 40 minutes at 350°. Serves 8 to 10.
Slice potatoes thin like au gratin potatoes. Add milk, butter, garlic powder, salt and pepper. Microwave for approximately 20 minutes, then add your onions and Parmesan cheese. Microwave approximately 10 more minutes or until your potatoes are soft.
Heat oven to 375°. Grease 1 1/2-quart casserole dish. Cut bacon slices into thirds. Cook bacon in skillet until almost crisp. Add onion. Cook until bacon is crisp. Drain, then spread bacon and onion in bottom of casserole dish.
Chop pepper; add small amount of vinegar to mix. The pour rest over this and mix with sugar and pinch of salt. Put on heat and boil 5 minutes; set aside and cool 10 minutes. Add Certo and pour into jars. Seal.