HumbleIntelligence/food-ner-1-Million huggingface dataset:
On waxed paper, coat stew meat with flour; reserve leftover flour. In a 6-quart Dutch oven over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium. To drippings in Dutch oven, add chopped onion and garlic. Cook until onion is almost tender, about 3 minutes, stirring occasionally. Stir in reserved flour until blended. Gradually stir in 3 cups water, bouillon, salt, Worcestershire sauce and pepper. Cook, stirring constantly, until mixture is slightly thickened. Add meat and heat to boiling, stirring occasionally. Reduce heat to low, cover and simmer about 2 1/2 hours or until meat is almost tender, stirring occasionally. Add potatoes and carrot chunks. Over medium heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes. Stir in frozen peas. Cover and simmer 5 to 10 minutes until all vegetables are tender. Serve with dumplings or noodles. Makes 8 to 10 servings.
Brown meat and drain fat. Add 1 tablepsoon parsley, 1 1/2 teaspoons salt, tomato paste, 1 tablespoon basil, tomatoes and chopped garlic clove. Simmer until thick (about 45 to 60 minutes). Cook noodles until tender, drain and rinse in cold water. Combine cottage cheese, eggs, 2 tablespoon parsley, pepper and Parmesan cheese; mix well. Place half of cooked noodles in 9 x 13-inch baking dish and spread half of cheese mixture over noodles. Add half of grated Mozzarella and half of meat sauce; repeat layers. Bake at 375° for 30 minutes. Let stand for 15 minutes and cut into squares. Enjoy!
Cream butter with brown sugar. Add molasses, beaten eggs and buttermilk, in which the soda has been dissolved. Mix and sift the flour, baking powder, cinnamon and cloves. Add to this dry mixture the Sun-Maid raisins (cut in pieces) and walnuts (coarsely chopped). Combine dry ingredients with the first mixture. Bake in 3 layers in moderate oven at 350° for about 25 minutes. When cool, cover with your favorite icing. I use Caramel Icing.
Cream butter and flour. Mix egg yolks, sugar and baking powder. Beat egg whites stiff; save to last. Add to mixture fresh coconut (grated), red and green cherries, red and green pineapple, white raisins and nuts. Add juice of fresh orange; add egg whites. Bake in 275° oven for 30 minutes per pound.
Cook spinach according to package directions. Drain well. Add cream cheese and 1/2 stick butter. Mix well. Melt second 1/2 stick butter. Mix with bread crumbs. Sprinkle mixture on top of casserole. Bake at 350° for 20 to 25 minutes.
Brown beef. Add onion, garlic, celery and bell peppers. Add rest of ingredients and cook for 2 hours. Add spaghetti sauce mix.
Mix sugar, cocoa and hot water. Bring to a boil and boil 2 minutes. Add milk and heat almost to boiling. Serve.
Brown meat and onion; drain. Stir in barbecue sauce; set aside. Heat oven to 375°. Unroll crescent dough into 4 long rectangles on an ungreased cookie sheet. Overlap long sides; firmly press perforations and edges to seal. Pat to form 15 x 13-inch rectangle. Spread meat mixture lengthwise in a 4-inch wide strip, down center of dough to within 1-inch of ends. Top meat with cheese slices. Fold shorter sides of dough 1-inch over filling. Bring long sides of dough rectangle over filling, overlapping edges; pinch edge to seal. Sprinkle with sesame seed. Bake at 375 ° for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving. Serves 6.
Remove seeds from cantaloupe and cube the pulp. Place pulp and cinnamon in electric blender and puree. Combine orange and lime juices and stir into the puree. Chill and serve in chilled soup bowls. Garnish with mint sprigs. Serves 5.
Combine ginger ale, orange juice and marshmallows and melt over low heat. Cool.
Combine juice, egg yolk, flour, sugar and butter; cook until thick. After cool, add Cool Whip.
Mix all ingredients and pour over crackers. Put on cookie sheet. Bake at 250° for 15 minutes. Stir every 5 minutes.
Fry bacon crisp and crumble over shredded cabbage. Add chopped onion and combine dressing ingredients which can be thinned with milk, if desired. Add to salad.
Melt the margarine in a 9 x 13-inch pan. In a bowl, mix well the cottage cheese, eggs, onion, broccoli and cornbread mix. Pour in a 9 x 13-inch pan. Bake in oven at 375° for 35 to 40 minutes.
Place a layer of bread crumbs, asparagus and soup in casserole dish. Top with layer of bread crumbs. Dot with butter. Bake at 350° for 15 to 20 minutes.
In 1 1/2 quart casserole, stir together sugar, cocoa, salt, milk and vanilla until partially blended. Put butter or margarine over top in center of dish. Microwave on High 2 minutes. Stir well until smooth. Pour into greased 8-inch square dish. Chill 1 hour.
Combine chicken pieces, soups, pimentos and seasonings in saucepan. Heat until bubbling and hot. Line a large Pyrex casserole dish (that has been sprayed with Pam) with chow mein noodles. Pour hot chicken/soup mixture over noodles. Top with grated cheese. Place in 350° oven until cheese is golden brown.
Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat. Cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.
Combine pretzels, butter and 1/4 cup sugar. Spread in greased 9 x 13-inch pan. Bake at 400° for 15 minutes. Cool. Mix cream cheese and 1 cup sugar together. Spread over pretzel mixture. Next, put a generous layer of Cool Whip. Dissolve Jell-O mix in heated pineapple juice. Remove from heat; let partially set. Add strawberries. Spread over mixture and refrigerate until Jell-O is firm. Top with Cool Whip and crushed pretzels.
Move oven rack to lowest position. Heat oven to 450°. Grease cookie sheet or 12-inch pizza pan. Mix baking mix and water. Beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim, or press in pizza pan.
Cook about 1/2 hour until slightly thickened. Flavor should be "sweet and sour".
Flatten the chicken breasts with wooden mallet and season with salt and pepper. Roll the strips of cheese in the ham slices and place in the center of the flattened breast. Fold the edges over one another and press tightly. Dredge them with flour and dip into beaten eggs. Coat well with bread crumbs. Chill until ready to fry. Cook at 325° in deep fat for 10 minutes. Serve.
Any desired combinations of sherbets can be used. Combine whipped cream, sugar, cookies and nuts. Spread about 1/3 of mixture into 9 x 13 x 2-inch pan. Spoon sherbet over this layer. It is easier to do if the sherbet is fairly soft.
Preheat oven to 450°. Mix first 4 ingredients well. Fold in sour cream and mix well. Pour into preheated greased iron skillet and bake until golden brown.
In large bowl, mix dry ingredients. Mix last 3 ingredients and pour over all dry ingredients. Bake at 225° for 1 1/2 hours, stirring every 15 to 20 minutes.
Put sugar and milk in pan and cook until small ball forms in cold water. Take off fire; add peanut butter, vanilla and butter. Beat until thick and pour into two buttered plates.
Grease and flour a 9 1/2-inch tube pan. Chop nuts and fruit fine; flour well with flour from the 2 cups. Beat egg whites until stiff, but not dry; set aside. In mixing bowl, blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour; add water and honey. Stir in floured nuts and fruits; beat. Fold into well beaten mixture the egg whites. Pour batter into pan. Bake 30 to 60 minutes at 375°.
In saucepan on very low heat, mix butter, heavy cream, parsley, sherry and garlic powder until smooth. Add egg yolks. Remove from heat and pour over fettucini. Top with Parmesan.
Prepare cake mix in a 9 x 13-inch pan by package directions, adding 1 teaspoon of flavoring and 1 package of frozen coconut. Mix together powdered sugar, milk and water. Pour over cake immediately after taking from the oven. Allow cake to cool. Spread with Cool Whip. Sprinkle other package of coconut. Sprinkle with pecans.
Mix all ingredients well. Put in large airtight bowl. Refrigerate for 1 hour. Roll out to 1/8-inch thickness on floured surface. Use cookie cutters. Bake at 350° until golden brown. May use icing and sprinkles when cooled.
Brown meat in small amount of oil in skillet. Add onions and stir in chili pepper. Transfer into crock-pot. Stir in tomatoes and beans. Cook on low all day. Yummy!
Sift flour, sugar, cocoa, soda, cream of tartar and salt into mixing bowl. Drop in shortening and add 2/3 of milk, then vanilla and beat. Add eggs and beat. Add the remaining 1/3 of milk and beat. Bake at 350°.
Mix sugar, butter and egg whites; slowly add flour and sour cream. Add beaten egg yolks. Mix and pour into stem cake pan. Bake at 350° for 45 minutes to 1 hour.
Press cracker crumbs with 1 stick melted margarine into a 9 x 12 x 2-inch pan. Set aside.
In skillet cook meat on medium-high heat until browned, adding oil as needed. Drain off all but 2 teaspoons fat. Add vegetables, saute until limp. Add sauce and seasonings. Simmer uncovered for 5 minutes. Spread meat mix in bottom of 9 x 13-inch baking dish/pan. Sprinkle cheese evenly over meat. In blender add eggs, milk, flour, 1 tablespoon oil and salt. Blend, pour over cheese. Sprinkle with Parmesan. Bake in preheated oven at 400° until browned and puffy, about 30 minutes.
Mix all together (except eggs) and put 1/2 of mixture in bottom of casserole dish. Slice all the eggs. Use as the middle layer and then add the rest of mixture on top of this. Top with a cup of crushed cornflakes and 1 stick of butter. Bake at 350° for 25 to 35 minutes.
Cook noodles for 3 minutes and break into small pieces. Chop or grate cabbage. Mix drained noodles, cabbage, nuts, chicken and peas in a large bowl. Mix flavor packages, oil, vinegar and sugar. Pour over cabbage mixture and blend together. Top with sunflower seeds and chill. Makes a lot.
Rinse wheat in water until water is no longer cloudy. Soak for 5 minutes. Squeeze dry by cupping hands and pressing between palms of hands. Use food processor to pulsate parsley to save time or chop fine on cutting board. Chop onions, mint leaves and tomatoes very fine. Place vegetables in a large bowl; add wheat, lemon juice, oil, salt and pepper and mix well. Serve with fresh small grape leaves or place salad on romaine lettuce leaves used as scoops. Serves 6.
Mix sugar and butter. Stir in egg yolks. Gradually add 3 cups flour; mix well. Roll into small balls and place on lightly greased cookie sheet. Dip finger in water and make shallow depression in each ball of dough. Put a bit of jelly (color of your choice) in each depression. Bake at 350° until lightly browned. (This is a good recipe to make when also making Forgotten Cookies, as the remaining egg yolks are used.)
Work flour and shortening together, then work in sugar to a crumbly mixture. Add beaten egg yolks. Pinch off small amounts of this dough so that when it is rolled, it is about the size of a small walnut. After it is rolled between the hands, flatten slightly to about 3/4 of an inch thick. Make a small indentation in the center with finger large enough to hold a small amount of tart jelly. Brush each cookie with slightly beaten egg white and sprinkle with finely chopped nutmeats and sugar. Put in refrigerator for about 1 hour. Bake in slow oven (250°) for 20 minutes, then gradually increase heat to 300° and bake about 40 minutes.
Mix soups, Ro-Tel and milk; bring to a boil. Remove from heat and pour into casserole dish. Add crumbled tortilla chips and diced chicken; mix well. Bake at 350° for 30 minutes or until heated thoroughly. Remove from oven and add grated cheese. Bake for 10 minutes more, uncovered, or until cheese melts. Yield: 6 to 8 servings.
Mash cranberry sauce and add lemon juice and blend. Pour into a 1-quart refrigerator tray or 1 (9 1/2 x 5 x 3-inch) loaf pan. Soften cream cheese. Add sugar and mayonnaise. Mix well. Add pecans and whipped cream. Spoon cheese mixture over cranberries. Freeze until firm. To serve, cut into slices and serve on lettuce. Makes 8 servings.
I use pancake mix, the dry bought kind. Chop apples real fine and mix into mixture. You will not need to add the full amount of water. Cook as usual. If you add bananas, mash real good and remember to put less water in mixture.
Heat 1 cup of the grape juice just to boiling point. Add the gelatin; stir until dissolved. Remove from heat. Add other cup of grape juice (ice cubes may be added for quick cooling). Wash and let grapes dry. Place grapes in the bottom of a bowl or in individual dessert glasses. Pour thickened gelatin mixture over the grapes. Chill until firm. Yields 4 servings.
Melt 1 cup sugar and corn syrup. Add milk, then add rest of sugar. Cook on low temperature until it forms firm ball (245° on thermometer). Add vanilla, butter and nuts. Pour on buttered wax paper or foil.
Cut spareribs into 2-inch sections. Place in large bowl, add remaining ingredients. Mix with spareribs and marinate for 6 hours. Cook in 300° oven in the marinade sauce until tender. Add some water when needed. Brown under broiler flame. Garnish with sweet and sour sauce (Duck Sauce or Saucy Susan). Serves 4 to 6.
Mix all of the ingredients together. Slice rolls and remove some of the center from the rolls to make room for the filling (save and freeze for later use when you need bread crumbs). Fill each roll with approximately 2 tablespoons filling (more or less, depending on size of rolls). Wrap individually in foil and refrigerate or freeze until ready to use. Then place on cookie sheet and heat thoroughly in 300° oven until hot through (about 20 to 30 minutes, depending on whether or not they are frozen). Serve with salad and dessert for a light meal. Leftovers can be reheated.
Grind together the cranberries, orange and apples. Add the pineapple juice to the gelatin and hot water. Mix other ingredients together and allow to set in refrigerator until solid.
Mix bean, onion and pepper together in bowl. Mix the vinegar, oil and sugar together and mix with beans. Let set overnight before serving.
Beat egg whites until very stiff. Line a greased glass pie plate. (This is crust.)
Combine first 4 ingredients. Stir in remainder of ingredients. Pour in shell. Bake in 300° oven for 55 to 60 minutes or until custard is set and knife inserted comes out clean. Serve hot. Makes 8 to 10 servings.
Cream butter and sugar; add eggs one at a time and beat well. Add milk alternately with sifted dry ingredients. Add grated rind or lemon. Bake in loaf pan 350° for 1 hour. Cool 5 to 10 minutes. Mix sugar and juice of 1 lemon and pour over bread. Let stand 1/2 hour then remove from pan. Makes 1 loaf.
Combine sugar, oil and vanilla. Add eggs, one at a time. Mix well. Stir in flour, cocoa, cinnamon, baking powder and salt. Cover. Refrigerate for 2 hours or longer. Lightly grease baking sheet; set aside. Place confectioners sugar in a small bowl. Shape dough in 1-inch balls. Roll in confectioners sugar. Place 2 inches apart on baking sheet. Bake at 350° for 11 minutes. Cool on rack.
Dissolve yeast in warm water and set aside. In a large bowl, mix flour, sugar and baking soda. Cut in shortening. Add buttermilk and yeast, mixing well. Cover dough and chill 2 hours. Place dough on a floured cloth. Roll out and cut with a biscuit cutter. Place in pan and set aside until dough reaches room temperature. Brush with melted butter and bake at 325° for 10 to 15 minutes. Makes 36 rolls.
Mix all ingredients and pour in one 9-inch pie crust. Bake at 350° for 45 minutes.
Dilute soup with juice from peas to make 1 can. Layer in casserole dish. Cover with soup. Top with salt and pepper, butter and cheese. Sprinkle bread crumbs on top. Bake 30 minutes at 350°.
Mix all ingredients (except pie shell) together. Pour into unbaked pie shell. Bake at 325° for 30 to 45 minutes.
Mix dry ingredients together. Add eggs, butter and vanilla. Cook over medium heat until thick, stirring often. Pour into pie shells. Top with whipped cream.
Place 9 bread slices in a single layer on bottom of slightly greased 13 x 9 pan. Top with cream cheese slices. Place remaining bread slices on top. Whisk together eggs, milk, syrup and cinnamon. Pour over bread. Cover and chill 8 hours. Bake at 350° for 45 minutes. Lightly cover with foil after 20 minutes.
Mix all except nuts in large bowl. Beat well. Add pecans and stir. Bake 50 or 60 minutes at 350°.
Brown and drain meat. Add all other ingredients and simmer for 1 1/2 hours. Serve over fritos with sour cream and grated cheese.
Mix butter and sugar until creamy. Add one whole egg and 2 yolks and the juice of lemon. Sift flour and baking powder; add butter mix. Roll between two pieces of wax paper quite thin. Stamp out shapes. Mix a little cold water with egg whites and blend with fork. Brush on cookies. Decorate cookies with nuts, colored sugar, etc. Bake approximately 15 minutes at 350°.
Combine first 9 ingredients. Coat fillets with cooking spray; dredge in breadcrumb mixture. Place fillets on a broiler pan coated with cooking spray; bake, uncovered, at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve immediately. Yields 4 servings.
Pat rounded teaspoonful of filling on crackers. Sprinkle with paprika. Broil under broiler until bubbly and lightly brown. Serve at once.
Grease a cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut. Drop from a teaspoon 1 1/2 inches apart onto a greased cookie sheet. Bake in 325° oven for about 20 minutes. Cool on a wire rack. Makes about 20 to 24.
Cook noodles in boiling, unsalted water until tender. Drain. In a large bowl stir together the soup, milk and sour cream. Add celery, mushrooms, pimiento and parsley. Stir in cooked noodles and ham; turn into a 2 quart casserole. Combine cracker crumbs and melted butter and sprinkle over the casserole. Bake, uncovered, for 30 to 35 minutes at 375°.
Brown pork chops in shortening; remove from skillet and season. Pour off some of the drippings. Add rice, green pepper, onions, chicken broth and thyme; stir. Place pork chops on top. Cover and cook in frypan at 275° for 30 minutes or pour into a 3-quart casserole and bake 1 hour at 325°. Serves 6.
Mix sugar and flour in saucepan. Pour in water. Stir to thicken over medium heat. Should be like gravy consistency. Stir in vinegar or lemon juice to your own taste. Serve hot over your favorite white or yellow cake.
Remove package of chocolate from brownies; don't use. Add water and egg to mix. Arrange 3 pecan halves in Y shape on cookie sheet (ungreased). Drop 1 teaspoon dough on each Y. Bake at 350° for 20 minutes.
Cook broiler, water and salt until tender; cool. Remove skin and bones. Chop. Add rest of ingredients. Mix all together and store in refrigerator.
With electric mixer, cream butter and sugars. Beat in egg and extracts. Sift together the flour, soda, baking powder and salt. Gradually add to mixture. Stir in pecans. Roll into 1-inch balls. Place on ungreased cookie sheet and bake at 350° for 9 to 11 minutes or until set. Cool for 3 minutes on cookie sheet before removing to rack. Makes about 6 dozen.
Mix the first 6 ingredients together. Dip chicken pieces in butter, then in crumb mixture. Place chicken in foil-lined roasting pan (use a rack if you have one). Dot chicken with extra butter. Bake at 350° for 1 to 1 1/2 hours until brown. Serves 6 to 8.
Cover potatoes and onion with water. Cook 5 minutes. Add pimento and cook 1 minute more. Drain and set aside. Melt margarine. Add flour, cheese, salt and milk. Stir until smooth. Add potatoes to this cheese sauce, then pour into a casserole dish. Top with buttered bread crumbs. Bake at 350° until bubbly.
Blend onion sauteed in margarine with soups and tomatoes as it heats. Add deboned chicken (cut into chunks) and Fritos. Stir until mixture is blended with chips. Pour in baking dish and top with cheese. Heat 20 minutes at 350° or until cheese bubbles. Freezes well, omitting cheese.
In a 1 1/2-quart casserole stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes until light brown. Add butter and vanilla, blending well. Microwave on High 1 to 2 minutes. Peanuts will be lightly brown and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet and let cool 1/2 to 1 hour. Break into small pieces and store.
Arrange chicken breasts in a shallow baking dish. Sprinkle with salt and coarse grind pepper. Cover with mushrooms. Combine undiluted soup, sherry and sour cream. Stir until blended. Pour over chicken, completely covering it. Bake at 350° for 1 1/2 hours or until done.
Clean chicken cutlets the day before and season with salt, pepper and garlic so that the chicken will soak up the seasonings. The following day, crush the potato chips and place them in a bowl. Beat the eggs in another bowl. Dip the chicken cutlets in eggs and then in the potato chip crumbs until they are fully covered. Bake at 325° for 45 minutes, then check with a fork to see if done inside. If not, let cook a little longer. While chicken is baking, cook spaghetti according to directions on package. Heat spaghetti sauce. Combine sauce and spaghetti and serve with chicken cutlets.
Mix until crumbly the powdered sugar and peanut butter. Put in bottom of baked pie shell, saving 2/3 tablespoon of mixture for top of pie. Combine cornstarch, sugar, milk, salt, egg yolks, butter and vanilla. Cook until thick. Cool some. Pour on top of crumbly mixture in pie shell. Beat egg whites with sugar for meringue. Cover top of pie. Sprinkle reserved crumbly mixture on meringue and brown in oven at 400° for 8 to 10 minutes.
Combine pancake mix and salt; stir in club soda until smooth. Separate onions into rings. Dip a few rings into batter to coat. Drain off excess. Heat oil to 375°. Fry onion rings, a few at a time, 2 to 3 minutes, turning once. Drain. Season with salt.
Saute diced zucchini and chopped onion in butter or margarine for 5 minutes. Combine soup and sour cream; stir in carrots. Fold in zucchini and onion. Combine stuffing and melted butter (1/2 cup). Spread half of this mixture on bottom of 13 x 9 x 2-inch baking dish. Spoon on vegetables; mix lightly. Sprinkle on remaining stuffing mix. Bake in a 350° oven for 30 minutes.
Combine oil, eggs, sugar and vanilla. Combine all dry ingredients and add to sugar mixture. Add apples and chopped nuts. Bake in 9 x 13-inch pan at 350° for 40 minutes. Top with Cream Cheese Frosting.
Cook broccoli as directed; drain and put in baking dish. Dot with 1/2 stick butter. Slice Velveeta over broccoli. Top with buttered cracker crumbs. Bake at 350° for 25 minutes.
Dressing: Make the night before. Combine oil, sugar, vinegar and beef packet from Ramen noodles.
Combine pudding mix and milk. Beat until well blended, 1 to 2 minutes. Chill for 5 minutes. Fold in remaining ingredients. Spoon into dessert cups. Chill. Serves 6.
In a 30 cup percolator basket, place sugars, tea and sticks. In the bottom of percolator, put juices and water. Perk and enjoy.
In small bowl, combine corn, milk, onion, green pepper, salt and pepper. Put 1/2 of corn mixture into quart casserole dish. Layer half the cheese and half the bread crumbs. Layer remaining corn and cheese. Mix remaining crumbs with melted butter and cover corn and cheese with crumb mixture. Bake 30 minutes at 375°.
Marinate chicken pieces in sugar and soy sauce. Beat eggs with a little milk, dip chicken in milk and roll in cornstarch. Fry in oil over low heat. Preheat oven to 300°. Place a little water in a pan and place first batch of fried chicken in it. Sprinkle cashews and chopped green onions over chicken. Place in oven to keep warm as chicken fries. Continue layering in this manner.
Mix lemon Jell-O, crushed pineapple, bananas and marshmallows. Let stand until firm. Cook sugar, pineapple juice, flour and egg until thick and cool. Spread over Jell-O mix. Mix Dream Whip and spread.