HumbleIntelligence/food-ner-1-Million huggingface dataset:
Puree onion, garlic, ginger and pepper in food processor. Mix together with shoyu, honey and oil. Spread marinade on both sides of butterflied leg of lamb. Put lamb and marinade in a plastic bag in refrigerator. Lamb can marinate overnight. Turn several times.
Bake in two loaf pans in 400° oven for 15 minutes, then in 350° oven until brown. Can put glaze on top before baking:
Mix together butter, sugar, eggs and lemon extract. Blend in flour, baking powder and salt. Cover and chill at least 1 hour. Roll dough 1/8-inch thick on a lightly floured board. Cut into desired shapes. Cut a small hole in center with a sharp knife. Place cookies on foil covered baking sheet. Place a Life Saver in the center of each cookie. Bake at 375° for 7 to 9 minutes until lightly browned or until candy is melted. Cool on baking sheet. Store in layers between wax paper. These freeze nicely. Yields 6 dozen.
Sift flour, 1 cup of the sugar, baking powder, cinnamon and salt into medium-size bowl. Make a well in center and add in order: oil, egg yolks, lemon juice and banana; beat with spoon until smooth. Bake at 325° for 1 hour and 10 minutes. Makes one 10-inch tube cake. Easy to make. Needs no frosting and keeps deliciously moist.
Prepare chicken for baking. Season chicken with salt, pepper and garlic. Pour Italian dressing over chicken. Top with Italian bread crumbs. Preheat oven. Bake for 20 to 25 minutes or until tender at 375°. Enjoy!
Mix oats with boiling water. Let sit. Cream together the sugars, margarine and eggs. Add oatmeal and mix well. Add dry ingredients. Mix well. Pour into greased and floured 9 x 13 pan. Bake at 350° for 45 minutes.
In a saucepan, combine apples and water. Simmer until tender, then cool. Mash apples, stir in sugar and cinnamon. Chill; combine flour, salt and baking powder. Cut in shortening until well blended. Add milk, a little at a time to form dough. Chill for 1 hour. Roll dough out to 1/4 inch thick. Cut into 4 inch rounds. Place about 2 tablespoons of the apple filling in the center of each circle. Moisten the edges with water then fold the pastry in half, pressing the edges together. Heat oil to 370° and fry the pies until brown.
Mix all ingredients in a 1-quart casserole. Cover with lid or vented plastic wrap. Microwave on High 6 to 8 minutes, stirring twice, until carrots are almost tender. Let stand 3 minutes or until tender. Makes 4 servings; 73 calories per serving.
In saucepan over medium heat, heat pineapple juice and cinnamon stick to boiling. Reduce heat. Cover and cook about 5 minutes. Remove cinnamon stick. Add rum extract. In medium bowl, mix strawberries, peaches, cantaloupe and pineapple. Pour pineapple juice over fruit and toss. Refrigerate. Makes 4 (1/2 cup) servings. Refreshing diet food.
Mix together first 5 ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/4 cups.
Melt peanut butter and morsels together in a saucepan over low heat. Add noodles and peanuts to mixture until well coated. Form little clusters on wax paper and allow to harden in refrigerator. Makes 24 pieces.
Cook pudding according to directions. Blend cake mix into hot pudding. Pour into greased 9 x 13-inch pan. Sprinkle chocolate chips and nuts over top. Bake 30 to 35 minutes at 350°. Serve with whipped cream.
Cook sausage, onion and green pepper in a large skillet until sausage browns and crumbles. Drain. Stir in beans and seasoning mix. Cook over low heat 15 minutes, stirring occasionally.
Melt butter and saute celery and onion. Add 1 cup cream of chicken soup and bring to boil. Add broccoli, rice and cheese. Cook at 350° until bubbly.
Freeze bread to slice it. Cut each slice into 5 strips, leaving crust on. Place on baking sheet and bake 1 1/2 hours at 200° oven. Mix cooking oil and peanut butter in top of double boiler. Cook until boiling point, stirring until well mixed.
Soften dry yeast in 1/4 cup lukewarm water. In a large bowl, combine and mix like pie crust until crumbly the shortening, sugar, salt and 2 cups flour. Scald milk and add to the dry ingredients in the bowl. Stir until smooth. Then add whole eggs, one at a time, and beat well. Add softened yeast and vanilla.
Place 1 apple slice in each triangle of the crescent dough. Roll from large end to smaller. Place all rolled up slices in a 9 X 13 inch baking dish. In a small saucepan, melt margarine, then stir in sugar and cinnamon. Pour this mixture over all the rolled up slices and then pour Mountain Dew over all and bake at 350 degrees for 45 minutes. Good served with ice cream.
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing. Mix well and set aside. In small bowl, mix remaining Russian dressing with cognac and set aside. In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed. In same pan, spread tuna mixture over bread. Cover with Russian dressing mixture. Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot. Serve immediately.
Combine dry cereals to make 5 cups; add pretzel sticks. Combine apple juice, Worcestershire sauce and seasonings. Toss with cereals. Place on shallow nonstick baking pan. Bake at 275° for 1 hour. Stir every 10 minutes. Cool before serving. Serves 8; 90 calories, 1.3 gm fat (13%).
Prepare cake mix by package directions. Bake into layers. Cool layers. Prepare 1 box pudding mix. Place 1 cake layer (cut into cubes) in bottom of punch bowl. Spoon the prepared pudding mix evenly over cake. Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut. Spread 1 container whipped topping evenly over top. Repeat layers. Garnish top with maraschino cherries, if desired. Chill until ready to serve. Refrigerate any leftovers.
Heat oven to 300°. Line 12 muffin cups with paper liners. Put room temperature egg whites in medium all metal or glass bowl with cream of tartar and beat at high speed until foamy. Add sugar, 2 tablespoons at a time, beating until whites hold stiff glossy peaks. Add lemon juice and flour. Fold in with a spatula until blended. Fold in coconut. Spoon into the lined muffin cups. Bake 30 to 35 minutes. Cool on a rack. As soon as you can, remove them from the pan.
Boil water and wine. Cook shrimp in water 3 minutes. Remove and cook scallops in same liquid for 6 minutes. Reserve 1 cup liquid for later.
Allow cheese to set at room temperature. Cut into chunks and blend until fluffy. Add Worcestershire sauce and onion. Cool in refrigerator and shape into two or three balls. Roll in chopped nuts.
Combine graham cracker crumbs and 1 stick melted oleo. Pat in bottom of pan. Beat 2 cups powdered sugar, 2 sticks oleo and eggs 15 minutes. Pour over crumb mixture. Slice layer of bananas on this. Spread drained pineapple, then Cool Whip on top. Sprinkle with nuts and cherries. Refrigerate overnight.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquid until very warm (120° to 130°). Add to dry ingredients. Beat well. Stir in rest of flour to make stiff batter. Spoon into 2 8 1/2 x 4 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal and cover. Let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove immediately.
Boil kielbasa in beer for 10 minutes. Combine ketchup, mustard, vinegar and sugar in crock-pot. Cut kielbasa in small bite size pieces and place in crock-pot. Cook on high for 2 to 3 hours or low for 3 to 5 hours. Enjoy.
After chicken is cooked, place the rest of the ingredients in the left over broth, except the noodles. Bring to a rolling boil. Simmer until onions are done, then add noodles. Cook until noodles are done. This makes a large pot of soup, for about 10.
Melt oleo and chocolate chips in a sauce pan, cool and add nuts and marshmallows. Shape into 3 logs. Spread coconut on wax paper and roll logs in coconut to coat. Wrap logs in wax paper and refrigerate over night. Cut into thin slices.
In Dutch oven with tight fitting lid, bring blueberries, 1/2 cup sugar, 1 cup water and dash of salt to boiling. Cover and simmer 5 minutes; add lemon juice. Stir together flour, 1/4 cup sugar and 1/4 teaspoon salt. Cut in butter until like coarse meal. Add milk; stir only until moistened. Drop from tablespoon into bubbling sauce, making 6 dumplings. Cover tightly; simmer 15 minutes without uncovering. Serve hot. Sprinkle with sugar, if desired. Serves 6.
Whip cream to soft peaks. Add sugar and vanilla. Fold in marshmallows and pineapple. Store in refrigerator. Tastes best made one day in advance. Really good served on plain cake.
Place potatoes into large pan. Layer onions over top. Pour soup and water mixture on top. Bake 1 to 1 1/2 hours at 350°.
Thaw potatoes; spread over 9 x 12-inch baking dish. Top with cornflakes and margarine. In saucepan, saute onion in 2 tablespoons oleo. Stir in soups, milk, sour cream, salt and pepper. Bake for 50 minutes.
Brown beef and onions in microwave on High for 4 minutes. Drain if necessary. Stir to crumble meat. Add enchilada sauce and soups. In a 3-quart casserole dish, layer tortillas, meat mixture and cheese. Repeat layers, except cheese. Microwave on Medium about 20 minutes or until heated through. Top with grated cheese and let stand until melted.
Mix moderately and sprinkle with awareness. Bake in moderate oven of everyday life, using as fuel all grudges and past unpleasantness. Cool. Turn out onto platter of cheerfulness. Garnish with tears and laughter in large helpings. Serve God, country and community.
Heat Velveeta, milk and salad dressing over low heat. Stir until sauce is smooth. Add remaining ingredients. Mix well. Pour into 2-quart casserole. Bake at 350° for 35 to 40 minutes or until hot. Serves 8.
Combine all ingredients, except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizza on cookie sheet and store in plastic bags. Bake frozen pizzas at 425° for 10 minutes. Great for a cocktail party.
Preheat oven to 350°. Combine dry ingredients in large bowl. Form a shallow well in center of mixture and add remaining ingredients. Stir well. Spoon mixture into two greased and floured loaf pans. Bake 1 hour. Cool 10 minutes in pans.
Preheat oven to 450 degrees. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush over warm biscuits before removing from the baking sheet. Serve warm.
Mix the flour and soda together. Roll 1/2 dough on floured board into a rectangle, 1/2-inch thick. Spread filling all over top (then sprinkle with chopped English walnuts, if desired). Roll like a jelly roll and place in refrigerator. When firm, slice and bake 10 to 12 minutes at 350° or 10 minutes at 375° (top of cookie may be sprinkled with sugar and top with 1/2 walnut before baking).
Use a nonstick spray to wet a 1 1/2-quart ring mold (takes an afternoon to jell). Combine jello(s) and boiling water. Stir to dissolve. Let cool slightly. Stir in cottage cheese, crushed pineapple, walnuts.
Mix all together and slowly whisk into dry ingredients. Place mixture over medium-high heat and cook, stirring constantly until mixture thickens and loses its wet look. Pour out on countertop or board and knead until of even consistency.
Layer first 6 ingredients as listed in 9 x 13-inch pan. Mix dressing, mayonnaise and sour cream and spread on top of salad. Sprinkle with shredded cheese. Cover and refrigerate. Can be made the night before.
Mix everything together and pour into a 13 x 9-inch pan. Top with 1/4 cup melted butter and 2 cups crushed cornflakes, mixed together. Bake at 350° for 45 minutes.
In large bowl, combine milk and water. Add pudding mix. Beat well until blended. Fold in whipping cream. Spoon 1 cup pudding mixture into 2 1/2-quart round glass bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layers twice, ending with pudding mixture. Chill thoroughly. Garnish, if desired.
Combine corn meal, flour and baking soda in a mixing bowl. Stir in buttermilk and beat until batter is smooth. Stir in salt and onion. Drop heaping tablespoonfuls of batter into a deep fryer; fry until golden brown. Drain on paper toweling before serving.
Brown beef. Cook pepper, celery and onion in a small amount of fat, then add to ground beef and cook about 20 minutes. Cook noodles according to package directions. Combine noodles with meat mixture. Layer meat and noodle mixture with grated cheese and bake about 30 minutes at 350°.
Mix pineapple and sugar in saucepan and bring to a boil. Reduce heat and simmer on stove 15 minutes. Remove from heat and cool. Mix Jell-O and boiling water. Stir in softened cream cheese and mix well, then add pineapple and nuts. Chill until thickened, then fold in Cool Whip. Put in Pyrex dish and chill until firm.
Pour all ingredients into a large bowl and stir. Mix well. This salad may be served second day, if not used the first.
In deep bowl, put pudding, cream cheese and 1/2 cup of milk. Mix until creamy with hand mixer. Add powdered sugar and mix thoroughly, then add remaining milk, 1/2 cup at a time, and mix until creamy. Crumble enough Oreo cookies to line bottom of dish as a crust in a lasagna pan. Add the pudding mix and top with whipped topping. Refrigerate until serving. Prior to serving, crumble a few more Oreos on the top to provide a crisp, crunchy taste.
Mix dry and liquid ingredients in crock-pot. Cut steak into small pieces. Add to other ingredients. Cover and cook on low for 6 to 8 hours. Serve over mashed potatoes, noodles or rice. Serves 4 to 6.
Put chicken in large casserole dish. Spread chicken soup, celery soup and milk over chicken. Mix all these well with chicken. Mix remaining ingredients and add last for topping. (Can use cornmeal and egg with sage and chicken broth instead of packaged mixes. Add cornbread last.) Bake at 450° for 20 minutes or until bread is golden brown.
Combine eggs, banana, sugar, oil and milk. In a separate bowl mix flour, salt, baking soda and baking powder. Add to banana mixture. Fold in apple and nuts. Pour batter into 3 small greased and floured pans or two (9 x 5-inch) pans. Bake at 325° for about 1 hour. Cool in pans 10 minutes; remove to wire racks to cool.
Crush the soda crackers in a large bowl. Mix all vegetables together in another bowl, then mix tomato juice and mayonnaise with all the vegetables. Pour this mixture over the crushed crackers. Let all of this mixture stand in the refrigerator overnight. Serve on crackers or on a bed of lettuce.
Cream sugar and shortening. Beat in eggs 1 at a time. Sift dry ingredients together. Blend in alternating with buttermilk. Beat well. Add almond and vanilla. Mix well. Bake in greased and floured Bundt pan for 1 hour at 350°.
In heavy saucepan, over low heat, melt morsels with sweetened condensed milk. Stir in vanilla and spread evenly onto wax paper lined 8-inch square pan. Chill 2 hours or until set. Turn fudge onto cutting board, peel off paper and cut into squares. Cover and store at room temperature.
Pour all ingredients over noodles and let marinate in refrigerator for 3 to 4 hours. Wash cucumbers and leave skins on. Cut cucumbers in half lengthwise, then slice.
Mix well and let set overnight. Will make 2 quarts and 1 pint. You can cut this in half.
Mix all ingredients in 8 x 8-inch pan. Bake at 375° for 25 minutes.
Preheat oven to 400°. Grease muffin cups. In large bowl, mix the first 7 ingredients. Beat eggs; stir in oil and zucchini. Stir all together until moistened. Bake for 25 minutes.
Dip chicken in Italian dressing, then bread crumbs. Bake at 350° for 30 minutes. Add a layer of Mozzarella cheese the last few minutes (3 to 5) of cooking. Cook jar of spaghetti sauce over low heat. Add onion and garlic clove. Remove when finished cooking. Cook spaghetti noodles. Prepare plate.
Spread crushed pineapple in the bottom of baking dish. Spread cherry pie filling over the pineapple. Spread yellow cake mix over pineapple and cherry filling. Melt margarine and drizzle over the other ingredients. Bake at 350° until golden brown on top.
Mix all ingredients together. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Spread out on cookie sheet and make edges up side. Cover with cherry pie filling. Beat egg whites until stiff. Add 6 tablespoons sugar. Cover filling and sprinkle with ground nuts. Bake at 350° for 25 to 30 minutes.
In a 1-gallon jar fitted with a lid, combine the raspberries, sugar and the gin. Stir the mixture well. Secure the lid. Let mixture stand, stirring it once a week, for 4 months. Strain the mixture through a cheesecloth lined sieve into a pitcher, pressing hard on the solids. Return it to the jar. Makes about 4 cups.
Line cookie sheet with wax paper; grease lightly. Draw 8-inch circle in middle of sheet. Beat egg whites until foamy. Add salt and cream of tartar; beat until stiff, glossy peaks form. Add sugar gradually; beat 2 minutes.
Brown beef and onions. Drain. Add all ingredients. Cover and simmer 45 minutes. Add cheese just before serving while hot.
Preheat oven to 350°. Place chicken in baking pan that has been sprayed with a nonstick cooking spray. In a small bowl, combine remaining ingredients and pour over chicken. Cover and bake 30 minutes. Remove cover; continue baking 30 minutes longer.
Drain beans. Mix all ingredients together, except Fritos. Add Fritos just before serving.
Slice meat in julienne strips. Add sliced onion, salt and pepper to taste. Sprinkle lemon juice over mixture and mix in sour cream. Chill well. Serve in crystal bowl with crackers. Great appetizer!
Place chicken in ungreased 2-quart casserole or 9 x 9 x 2-inch baking pan. Toss croutons, celery and onion with the 1/2 cup water and the margarine until croutons are moistened. Reserve about 1 1/2 cups of this stuffing. Spread remaining stuffing over chicken. Mix soup with 1 1/2 cups water; pour over stuffing. Top with reserved stuffing. Cook, uncovered, in a 350° oven for about 30 minutes.
Beat egg until fluffy. Beat in remaining ingredients until smooth. For thinner pancakes, add 1/4 cup milk. Cook on griddle or skillet until golden brown. Makes about 9 pancakes.
You may use any combination of Jell-O and fruit you want. (Lime Jell-O and pineapple, orange Jell-O and mandarin oranges.)
Mix in a bowl the cream cheese, margarine or butter and flour. Wrap in wax paper and refrigerate overnight. Divide in quarters and roll each into 8-inch circles. Melt 1 stick of butter and brush on dough, then sprinkle filling. Cut each circle into 8 triangles, rolling large end to pointed end and pinch ends. Beat egg yolk with 2 tablespoons water and brush on top.
Heat oven to 400°. Mix thoroughly the butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonful into balls. Mix 2 tablespoons sugar and the cinnamon. Roll balls in mixture and place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Remove immediately from baking sheet.
Crush oreos and layer 1/2 on bottom of glass bowl or flower pot. Cream together margarine, powdered sugar and cream cheese. Add Cool Whip, dry pudding mix and milk, mixing well. Pour on top of oreos. Add remaining crushed oreos to top.
Combine all ingredients except Parmesan cheese. Mix thoroughly. Pack lightly into an 8-inch square baking pan. Bake at 350° for 20 minutes. Sprinkle top with cheese. Bake 10 minutes longer. Let stand for 5 minutes. Cut into squares. Yields 6 servings.
In a large bowl, combine flour, salt and baking powder. Stir in beaten eggs, milk and butter. Add remaining ingredients and stir until moistened. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Cut into 1-inch squares. Makes 2 dozen.
Mix altogether in a baking dish. Bake at 350° for 20 minutes. Spread bacon strips across (optional).
Mix together egg yolks, sugar, vanilla, almond and baking powder. Set aside. Whip egg whites until very stiff and fold into yolk mixture. Also fold in graham cracker crumbs and nuts. Pour into greased 9 x 13-inch cake pan. Bake at 325° for 30 minutes. Cool. Whip the whipping cream and spread over cool cake.
At the last minute before serving, add 1 cup Catalina dressing and about 1/2 bag crushed Fritos.
Cut beef into 1-inch pieces and brown in hot fat. Add onion and garlic; brown lightly. Mix together catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, mustard and pepper. Stir in with meat. Add 3 cups water; cover and simmer 2 to 2 1/2 hours. Thicken with mixture of 2 tablespoons flour and 1/4 cup water. Pour goulash over cooked noodles and garnish with parsley. Serves 8.
Mix cottage cheese and salt. Add eggs. Mix broccoli, onion and butter. Then add cornmeal mix. Beat until smooth. Bake at 400° for 20 minutes or until golden brown.
Prepare cake mix according to package directions. Place 1 teaspoon of batter in each well-greased miniature muffin pans. Bake at 325° for about 10 minutes.
Pound breasts until thin. Lay slice of cheese and ham on each breast; roll and insert toothpicks to secure. Mix flour, salt, pepper and paprika in plastic bag. Put breasts in bag and shake to coat. Melt butter in frying pan and brown chicken rolls on all sides. Add white wine and bouillon cube. Cover and simmer 30 minutes. Remove chicken from pan. Add cream to pan and cook on medium-high for 3 minutes until smooth and creamy. Pour over chicken. Serves 3.
In a large mixing bowl, mix well the 2 cans of corn, margarine (melted) and the corn bread mix (dry). Stir in approximately 3/4 of the sour cream. Mix well.
Mix boiling water and poppy seed together. Set aside. Mix remaining ingredients. Add seed and water mixture. Pour into 2 greased loaf pans. Bake at 325° for 1 hour. Freezes well.
In a saucepan combine butter, cocoa and 1 cup water. Bring to a boil and stir constantly. Remove from heat. In a large bowl sift together flour, sugar, soda and salt. Stir in eggs, buttermilk and vanilla. Add cocoa mixture; mix until blended. Pour into a greased 15 x 10 x 1-inch pan. Bake at 375° for 20 minutes. Immediately pour frosting over brownies; spread evenly.
Layer all ingredients in order listed. Cover with Miracle Whip mayonnaise and sprinkle bacon bits on top. Refrigerate.
Combine first 7 ingredients in crock-pot; mix well. Add salt and pepper. Cook on low for 3 to 4 hours or until done to taste. Heat cheese and tomatoes in saucepan until cheese melts, stirring constantly. Layer lettuce, ground beef sauce, tomatoes, cheese sauce and crushed corn chips on individual plates. Yield: 12 servings.
Grease 1 large cookie sheet and unroll pizza dough, cutting the rectangle in half crosswise, then cutting 8 (1-inch) strips. Place strips apart on cookie sheet and brush with margarine. Sprinkle evenly with seasoning and put into 350° oven for 11 to 17 minutes. Bring out long enough to sprinkle cheese on top and return to melt. Serve immediately with warm pizza sauce to dip. Makes 16 servings.
Put sugar over yeast in lukewarm water and let foam. Scald milk, sugar, oleo and salt. When cool, add dissolved yeast. Fold in egg whites, stir in flour. Dough should be soft. Do not add more flour. Let stand covered until double in size. Stir down and put covered in refrigerator. Let set overnight. Bake in muffin tins. Two small balls dipped in melted oleo forms one roll.
In a mixing bowl, stir slightly softened ice cream until smooth. Spoon the ice cream into the pie crust and cover. Place pie in freezer for several hours, until hard. Remove pie from freezer and let stand for 10 minutes to soften. Spoon strawberry topping onto serving plate. Cut pie and place on top of strawberry topping. Garnish with chocolate sundae syrup and other toppings, as desired. Sprinkle with nuts and a cherry. Return to freezer.
Combine all ingredients in a saucepan; bring to a boil over medium heat. Reduce heat and simmer until thick. Let cool and store in refrigerator.