HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the first 4 ingredients together. Fold in the pineapple and banana. Whip the heavy cream until it forms peaks and slowly fold in mixture. Fold in cranberry sauce chunks.
Trim fat from meat. In a 5-quart Dutch oven, brown meat in hot oil. Drain off fat. Add water, bouillon granules, oregano, basil, bay leaves, garlic and pepper. Bring to boiling; reduce heat. Simmer, covered, 1 hour. Add carrots, onions and potatoes. Spoon juices over vegetables. Simmer, covered, 25 to 30 minutes or until vegetables are tender. Add tomatoes and continue to simmer, covered, for 30 minutes.
Chop onions. Saute 1 1/2 onions and chicken livers in 2 tablespoons of oil over low heat until livers are thoroughly cooked and crumble easily and onions are brown, but not burned.
Unroll crescent rolls, separating into 8 triangles. Gently spread 1 1/2 teaspoons of cream cheese on top of each triangle. Roll up each triangle, beginning at the wide end. Place rolls, point side down, on baking sheets. Bake at 375° for 11 minutes. Serve immediately.
Slice the eggs in half, and carefully remove the yolks into a small mixing bowl. Mash the yolks with a fork. Stir in the mayonnaise, mustard, sweet relish and salt, and mix until creamy. Spoon the mixture into the hollows in the egg whites. Sprinkle with a little paprika for color if desired. May double or triple this recipe.
Combine first 4 ingredients in saucepan over medium heat. Add 1/3 can milk stir until well blended. Slowly stir in remaining milk. Cook until thickened, stirring constantly. Remove from heat, fold in vanilla and pour into pie shell. Cool.
Cut halibut into 1-inch squares. Put water, crab boil and sugar in a Dutch oven. Bring to a slow boil. Drop squares of halibut, 12 pieces at a time, into water. Cook until it floats, about 5 to 10 minutes. Remove from water and put in a bowl. Now in small (custard cups) cups put melted butter in and serve while hot. (Dunk halibut in butter.) Makes 2 servings.
Mix spaghetti sauce, mushrooms and soup. Cover bottom of 9 x 12-inch pan with sauce. Alternate layers of noodles, hamburger, cheese and sauce. Spread sauce over top. Mozzarella cheese may be placed over all if desired. Bake at 350° for 45 minutes to 1 hour. Delicious.
Brown and drain meat. Add spaghetti sauce, corn and onion. In a casserole dish, place Tater Tots in single rows to fill the whole bottom of the dish. Cover with meat mixture. Sprinkle on cheese. Cook at 375° until cheese is melted, approximately 20 to 30 minutes.
Combine all ingredients in two 13 x 9 x 2-inch baking pans. Cover and bake at 300° for 2 hours or until okra is tender, stirring once after 1 hour. Cool completely. Spoon mixture into 1-pint freezer containers. Label and freeze. Yield: about 6 pints.
Cream butter and sugar. Add egg, milk and vanilla. Mix well. Add flour, baking powder and salt. Blend well. Stir in 1/2 cup chocolate chips. Spread in greased 8-inch square pan. Sprinkle with remaining chips. Microwave on High (10) for 5 to 7 minutes, rotating dish 1/2 turn after 3 minutes, until done. Cool and cut into bars.
Cook macaroni according to directions. Melt butter; stir in the flour and add salt, pepper and milk and cook until thick. Add all Velveeta except 2 slices. Mix in the macaroni. Pour into a greased baking dish; top with remaining cheese. Bake 30 minutes at 350°.
Wash, drain, cap and slice strawberries. Line a 9 x 13-inch baking dish with vanilla wafers. Beat together the margarine, cream cheese, confectioners sugar and vanilla. Spread creamed mixture over wafers. Top with a layer of sliced berries. Top with a layer of whipped topping. Refrigerate until ready to serve. (Best to make and serve the same day, but will keep overnight.)
Cream potatoes with sugar, butter and vanilla. Mix brown sugar, flour and butter; sprinkle on top. Bake for 30 minutes at 325°.
Cook chicken in salted water until tender. Pull meat from bones and place in 9 x 13-inch pan. Melt margarine and pour over chicken. Blend flour, baking powder, salt and milk until smooth. Spread flour mixture evenly over chicken. Blend soup and broth over heat and pour over flour mixture. Bake in 350° oven for 1 hour or until brown.
Slice the onions and saute in butter. Layer half of the onions in casserole. Sprinkle with Parmesan cheese. Layer remaining onions and Parmesan cheese. Cover with crushed Ritz crackers. Pour a little white wine in casserole and bake until golden and tender.
Top with 8 ounces shredded Cheddar cheese. Serve with tortilla chips.
Dip chicken in 1/2 cup evaporated milk. Roll in mixture of flour, salt and pepper. Melt butter or margarine in a 13 x 9 x 2-inch pan. Put chicken into pan, skin side down. Bake in a 425° oven for 30 minutes.
Cut up squash and onion; cook in small amount of water until tender. Drain squash, but save liquid. Melt the butter. Add flour and gradually the milk and liquid from squash. Cook until sauce is thick. Add salt, 1/2 cup grated cheese, green pepper and squash. Pour into buttered baking dish. Top with remaining cheese and bread crumbs. Sprinkle with paprika. Bake at 350° for 15 minutes or until brown.
Layer in 9 x 13-inch dish or pan in order given. Cover with foil. Bake at 350° for 1 hour for thin chops or 1 1/2 hours for thick chops.
Mix all ingredients and pour into greased casserole or black frying pan. Bake at 450° for 25 to 30 minutes or until golden brown on top.
Combine first six ingredients. Spoon into 1 pie crust and cover with the other crust. Crimp edges to seal. Cut slit in top crust. Bake 45 to 50 minutes at 375°.
You will need a flowerpot (washed well), plastic flowers and gummy worms. Cover hole in bottom of flowerpot with one Oreo.
In a 14-inch skillet, combine 1 stick butter, olive oil and 2 cloves chopped garlic. Cook until lightly browned. Add chicken stock; bring to a boil. Add white wine, stirring constantly. Add 1/4 cup bread crumbs, mixing well while boiling. Add shrimp, balance of garlic, basil and butter; squeeze lemon over pan. Cook, covered, for 5 minutes. Bring pasta to a boil; drain well. Preheat oven to broil. Mix pasta in with shrimp scampi. Cook for 3 minutes; sprinkle balance of bread crumbs over top of frypan. Place in oven for 5 to 10 minutes, or until bread crumbs begin to brown. Serve with Monticello Pinot Noir.
Cook egg yolks, 1/2 cup sugar and lemon juice until thick. Cool. Whip egg whites; add 3 tablespoons sugar gradually. Fold into cooled mixture. Whip the whipping cream and fold into mixture.
Bring water, rice, lemon peel or orange peel and 1 cinnamon stick to a boil. Then add the milk and sugar. Stir frequently. Beat egg yolks in a bowl. When rice is fully cooked, quickly stir in the egg yolk. Remove the orange or lemon peel and the cinnamon stick from mixture. Place pudding in a serving tray and top with sprinkled ground cinnamon.
Mix sugar, oil and eggs until creamy. Add dry ingredients and mix carrots and nuts last. Pour into well-greased tube pan. Bake at 350° for 1 hour.
Melt margarine; pour over bread cubes. Mix well. Add seasoning from Ranch dressing; toss until well mixed. Bake at 250° for 45 minutes. Cool and store.
Preheat oven to 350°. Arrange squash upside down in shallow pan. Bake until almost tender, about 35 minutes. Turn, cut side up, and add salt to taste. Brush with margarine. Sprinkle generously with brown sugar. Divide applesauce between halves. Return to oven and bake for about 15 minutes.
Butter one side of each piece of bread. Place one piece, butter side down, in skillet over medium heat. Place one piece of cheese over bread. Place ham over cheese and a second piece of bread, butter side up, over all. Brown bottom piece of bread. Turn entire sandwich and brown other side. Repeat 3 more times to make four sandwiches in all.
Pat one can of the rolls into the bottom of a 9 x 13-inch pan. Beat egg yolk, cheese, 1 cup sugar and vanilla together. Spread on top of the rolls. Place the other can of rolls on top. Beat the egg white until stiff; brush on top of the rolls. Mix together the 1/4 cup sugar, cinnamon and nuts. Sprinkle on for topping. Bake at 350° for 35 minutes.
Wash peppers; remove seeds and white portion. Parboil 5 minutes in boiling water. Melt butter in saucepan and blend with flour and seasonings. Add milk gradually while stirring constantly. Bring to a boil and allow to boil until mixture thickens. Remove from heat. Add flaked salmon and chili sauce. Stuff peppers with this mixture. Cover with buttered bread crumbs. Place in baking pan and add 1/2 cup boiling water. Bake at 350° for 1 hour. Serves 6.
Drain Veg-All and beans. Add next 4 ingredients and mix well. Spoon into a 2-quart baking dish. Cook at 350° until bubbly. Add bread crumbs and oleo mixture the last 5 minutes of cooking. Can be frozen.
Combine first three ingredients with all chicken broth and 1/4 pork broth in large boiler. Add other ingredients, one at a time. Let mixture come to a boil after each addition. Thicken with crushed crackers. Salt and pepper to taste. Makes 1 gallon.
Cream butter and sugar thoroughly; sprinkle spices and mix again thoroughly. Store in a covered container in your refrigerator.
Mix all ingredients and pour into an unbaked pie shell. Bake at 350° for 30 minutes. Reduce heat to 250°. Cook until toothpick comes out clean. Makes 2 pies.
Mix pickles and onions together. Heat other ingredients to boiling. Pour over pickles and onions and let set until cool. Will keep in refrigerator for 1 year. Can also freeze.
Preheat oven to 375°. Cream together shortening, sugar, milk and vanilla. Add eggs and mix. Then add dry ingredients.
Mix 1 cup sugar with berries. Set oven at 350°. Put butter in heavy baking dish. Set in oven to melt. Stir together 1/2 cup sugar, flour and milk. Pour this batter over melted butter. Do not stir. Put sugared fruit on top of batter. Do not stir. Bake 1 hour or until golden brown.
Cream together butter and sugar. Beat in eggs and cherry juice. Sift together dry ingredients. Add to creamed mixture and blend thoroughly. Add remaining ingredients. Drop by spoonfuls on cookie sheet. Bake at 275° for 30 minutes.
Combine most ingredients. Blend mayonnaise, mustard and salt; and toss lightly. Serves 6.
Bake cake. This makes 2 layers. Let cake cool and split into 4 layers. Mix powdered sugar, sour cream and coconut together and refrigerate while baking cake. When cake is cool, spread between layers and on top. Put in refrigerator for 5 days.
Cream butters and sugar; add eggs one at a time. Add dry ingredients alternately with sour cream, beating after each addition. Add extracts. Beat well. Pour into greased and floured 10-inch tube pan and bake at 350° for 1 1/2 hours. Store in tight tin. Ages well!
Dissolve the gelatin in the cold water. Add the hot water, granulated sugar, pineapple and juice and lemon juice. Blend well and let "set" in refrigerator until slightly thick.
In a heavy 2-quart saucepan, place sugar and corn syrup. Cook mixture slowly, stirring constantly, until sugar dissolves and syrup reaches boiling stage. Place candy thermometer in pan. Boil syrup, without stirring, over high heat until thermometer registers 300°. Remove from heat; quickly add a few butter bits; return to heat. Boil over high heat, stirring constantly, and gradually add remaining butter. Add cream slowly while candy continues to boil; stir constantly to prevent burning and sticking. Boil until thermometer registers 246° to 250°, depending on hardness of candy preferred. Add vanilla, stirring only enough to blend. Pour candy into a buttered 8 x 11-inch shallow pan. Let cool for 4 to 6 hours. Turn out of pan and cut into squares with a heavy knife. Wrap in wax paper and store in a tin box with a close-fitting lid.
Boil oleo, salt, sugar, vanilla, dates and eggs together 5 minutes. Then pour over Special K cereal. Roll in balls and roll in coconut.
Melt butter. Saute onion. Remove from heat. Stir in flour, salt and pepper. Drain mushrooms, reserve liquid, add enough water to make 1/2 cup liquid. Gradually stir liquid into flour mixture. Put back to heat. Stir in evaporated milk. Add mushrooms. Cook over medium heat until thickened.
Mix ingredients well, adding salt and pepper to taste. Chill. Serves 4 to 5.
Dissolve jello with boiling water, mixing thoroughly. Add strawberry pie filling. Mix well. Let set in refrigerator until congealed. Then cream the sour cream and cream cheese together. Add the sugar gradually. Spoon over top of congealed jello mixture. Garnish with strawberries, if desired.
Cream oleo, sugar and eggs well. Add flour, vanilla and salt; mix well. Bake in a 9 x 13-inch pan for 20 minutes at 325°. Shut oven off. Leave cake in for 8 minutes. Take out; sprinkle with xxx sugar.
Make cake by directions on box. Bake in three 9-inch layers. Cool. Spread the frosting between layers and on top. Wrap in Saran Wrap; refrigerate. Very good anytime, but improves after a day or two.
Mix and chill sugar and cranberries for 1 hour. Mix and chill the pineapple and marshmallows for 1 hour. Mix the mixtures together and add whipping cream or Cool Whip. Add pecans and chill before serving.
Cook rice as directed on package. Stir margarine in hot rice until melted. Mix rice, corn, soup and cheese. Bake briefly at 350 degrees until cheese melts.
Mix sugar and flour. Add water and vinegar. Cook over simmer burner until thick. Add salt and butter, then diced beets. Reheat.
Sift flour with salt and mix with dried yeast. Add water slowly and beat until mixture is smooth. Cover with towel and let it rest for 1 hour. Heat oil to just under smoking point in deep fryer and drop teaspoons of mixture in, about 6 at a time. Dip teaspoon in cold water after each drop to prevent sticking. Turn; lift out with a slotted spoon. Sprinkle with honey and cinnamon.
Combine all ingredients and roll into a ball (can divide into 2 rolls). May be covered with additional nuts. Serve with crackers.
Place pork chops, potatoes, carrots, onion and bell pepper in a baking dish. Pour cream of chicken soup over the meat and vegetables. Sprinkle with salt and pepper. You may want to add a little water. Bake at 350° for 1 hour.
Heat oil in wok or deep pan. Add chicken; stir-fry for 1 minute. Add vegetables; fry 1 minute. Add water; cover and fry 2 minutes. Stir and fry 2 more minutes. Add red pepper and soy sauce. Cook, stirring until chicken and vegetables are coated with sauce. Makes 4 to 6 servings. Serve with buttered garlic bread.
Tie ingredients in cheesecloth or muslin bag. Add to casseroles, stews, sauces and soups.
Peel and core apples. Chop coarsely and measure 1 3/4 cups into large bowl. Add raisins and sugar. Let stand 10 minutes.
Put sugar and syrup in large bowl. Microwave on High 4 minutes. Remove and add peanuts. Microwave on High 3 minutes. Remove and add butter and vanilla. Microwave 1 1/2 minutes. Remove and stir in soda. Stir well and pour onto a prepared cookie sheet, greased. Later, break into pieces. Store in airtight container.
Preheat oven to 350°. Stir together flour, soda and salt; set aside. Beat margarine and sugar until smooth. Beat in eggs and vanilla. Mix in flour mixture. Stir in Rice Krispies and chocolate morsels. Drop by level tablespoon onto greased cookie sheets. Bake at 350° for about 10 to 12 minutes or until lightly browned. Remove from cookie sheets to cool.
Bring to a boil the milk, butter and salt. Add the flour all at once; stir until it forms a ball around spoon. Add 1 beaten egg; beat until smooth. Add 3 more eggs, one at a time. Beat until each one is smooth. Drop by spoonfuls onto boiling soup.
Wash broccoli and cut into chunk size (stems and all). Chop onion. Slice mushrooms thin. Cut hard-boiled eggs into wedges. Put all this into a large salad bowl and sprinkle with garlic and seasoned salt. In a small bowl mix mayonnaise and mustard. Pour over vegetables and eggs. Toss. Scatter olives and nuts over top. Cover and refrigerate overnight.
Boil 4 chicken breasts until done. Cook spaghetti in remaining broth. Do not drain; let boil down. Cut up Velveeta in cubes. Put Ro-Tel in Velveeta; melt together in microwave. Break up chicken. Add to spaghetti. Mix sauce in with spaghetti and chicken. This is very filling!
Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in corn meal. Heat bacon drippings in a heavy skillet. Add tomatoes; fry slowly until browned, turning once.
Beat eggs until fluffy. Add sugar, oil, vanilla and zucchini. Sift dry ingredients and gradually add to mixture; stir in nuts. Grease 2 loaf pans well. Bake at 325° 50 to 60 minutes.
Cook shrimp in 1/4 cup olive oil in a skillet or medium pan with thyme, basil, parsley, bay leaves, salt and pepper. Cook just until shrimp turns pink and slightly firm. Do not overcook. Remove from pan. In same pan, heat 1/4 cup olive oil; add garlic and saute briefly. Add artichoke hearts; saute briefly. Add tomatoes and cook over medium heat until sauce thickens. Add the shrimp and olive oil and cook just until shrimp is heated through, but do not overcook!
Slice potatoes very thin. Mix soups, onion and ham together. Mix in potatoes. Pour into greased casserole dish. Sprinkle with the cheese. Bake 1 to 1 1/4 hours at 350°.
Boil shrimp with 4 cloves of garlic (unpeeled) for 8 minutes. Peel shrimp; chop some and leave some whole. Combine all other ingredients together; add shrimp last. Let stand overnight.
Heat oven to 350°. Boil macaroni for 10 minutes. When done, place in casserole dish. Cut up one stick of margarine or butter until completely melted in macaroni. Then add milk, cheese and other ingredients. Bake for 30 to 45 minutes until bubbly.
Wash and slice strawberries. Cook sugar, cornstarch, 7-Up and food coloring until thick. Cool. Add cream (strawberries may be cooked in filling). Layer of filling and layer of Cool Whip between layers. (Can use frozen strawberries; thaw and drain, whole box.)
Mix powdered sugar and cereal in large bowl. Melt margarine and peanut butter over low heat. Pour this over sugar and cereal. Cool, then mix together with hands. If mixture does not hold together, more melted peanut butter may need to be added. Form into 1/2 inch balls. It not firm, chill.
Drain pineapple, reserving 1 cup syrup. Dissolve jello and marshmallows in boiling water. Add reserved syrup. Chill until almost thickened. Whip. Fold in pineapple, whipped cream and cake cubes. Pour into 10-inch tube pan or 3-quart ring mold. Chill until firm. Unmold on serving plate. Serves 12 to 14.
Bring apples, water and brown sugar to a boil and cook until half done. With hands, mix butter into dry ingredients. Add egg and milk. Drop dough on boiling apples. Cook 25 to 30 minutes. Serve with milk. Other fruit can be used instead of apples.
In a large skillet, combine ground beef and 1 package of chili fixin mix. Cook on medium heat until meat is brown; drain. Pour into a large soup pot; combine other ingredients. Bring to a boil on medium heat for 1 hour; stir. Reduce heat to low for approximately 1 hour and simmer.
Cut butter into small pieces in a large mixing bowl. Add oats and pour in boiling water. Let stand for 20 minutes.
Mix all ingredients and put in deep dish unbaked pie shell. Bake 30 min. at 350 degrees.
Preheat oven to 400°. Melt butter in large saucepan over medium heat. Add onions and saute 3 minutes. Stir in flour, salt and pepper. Gradually add milk, stirring with a whisk until well blended. Bring mixture to a boil and cook 1 minute or until slightly thick, stirring constantly. Remove from heat and stir in rice, feta cheese, egg, egg whites and spinach. Pour mixture into pie shell, coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.
Grease pan. Mix chicken and 1/2 cup cheese. Put mixture in crescent rolls. Roll up and place in baking dish. Mix and cook over medium heat 1/2 cup cheese, can of soup and 1 cup milk. Pour over crescent rolls and bake at 350° for 30 minutes or until brown on top.
Butter a 9-inch pie plate. Press thawed hash browns between paper towels to remove excess moisture. Fit into pie plate, cutting and trimming to make a solid crust. Brush hash browns with melted butter (be sure to brush edges too).
Sift dry ingredients and cut batter into mixture. Add egg to flour mixture and mix well. Take teaspoon size pieces and press onto pan. Bake at 350° until golden brown.
Combine all ingredients in a large kettle or roaster. Cook in a 325° oven for 4 hours. Stir about every hour.
Prepare chicken and season with seasoned salt; let drain on paper towel. Heat oil in electric skillet to 350°. Oil should fill skillet about 1/2 way. Dip chicken in flour, then in buttermilk and back in flour. When chicken browns on one side, turn to other side. It's best to turn only 1 time. Drain chicken when done on paper towel.
Beat cream cheese, sugar and vanilla with wire whisk until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate at least 4 hours. Serves 8.
Cook ground beef and drain. Melt cheese. Use either the top of a double boiler or melt in a glass bowl in the microwave oven (cook 90 seconds, stir; cook 60 seconds, stir; cook 30 seconds at a time until melted). Add drained ground beef and chili. Heat until thoroughly hot.
Mix butter, vanilla, peanut butter and confectioners sugar. Melt wax in a double boiler. Add chocolate chips. Make peanut butter mixture into balls. Dip into chocolate and place on wax paper.
Prepare pudding as directed. Add condensed milk and then fold in Cool Whip. Blend well. In large container layer bottom with cookies, bananas and top with pudding. Repeat 2 or 3 times.
Combine cream cheese, olives and onions. Form into a ball. Roll in chopped pecans. Serve with Town House crackers.
Heat oven to 350°. Melt margarine over low heat. Remove from heat. Stir in sugar until blended, cool. Stir in egg. Blend flour, baking soda and salt together. Blend into margarine mixture. Mix in vanilla and nuts. Spread into well-greased 8 x 8-inch pan. Bake for 25 minutes. Do not overbake. Cut in bars while warm. Makes 18 bars.
Peel the eggplant and boil in salted water (slice or cube). When tender, drain and mash. Soak toasted bread in the light cream. (I use half and half and you may need a little more than the 1/4 cup.) Mix with the mashed eggplant and add the eggs, chopped onion, melted butter, salt and pepper. Mix all together by hand, stirring. Pour into buttered 10-inch casserole dish. Add the 2 or 3 tablespoons fresh cream to the top of casserole. Smooth over the top of the eggplant with the bowl of a tablespoon or use a spatula. Bake in a 350° oven for 25 minutes until golden brown.
Place peaches in small microwavable bowl. Top with remaining ingredients. Microwave on HIGH 30 seconds. Cool slightly.
Brown in a large skillet Ramen noodles, almonds and sesame seed. Let cool.
Cook pasta according to package directions. Drain and rinse with cold water. Combine all ingredients in a large bowl. Marinate overnight. Serve chilled. Makes a large salad.
Cream shortening and sugar. Beat in eggs, one or two at a time. Sift dry ingredients and add alternately with water. Add flavoring. Bake at 350° in three 8-inch pans or two 9-inch pans. Frost with Seven Minute Icing.
Dissolve sugar in water. Boil for 5 minutes. Cool. Dilute frozen juices as directed on cans. Blend juices and cherries. Stir in sugar syrup; chill. Add ginger ale before serving.
Mix all ingredients, except 1 can cherries and 1 cup sugar, and pour into an 8 x 8-inch baking dish. Then pour over this 1 can of cherries mixed with 1 cup sugar. Put butter on top. Bake in a 350° oven for 30 to 35 minutes. Serve as is or with ice cream.
Whip the cream. Fold in sour cream, then add pudding mixture. Layer vanilla wafers, thin sliced bananas, half of pudding mix and stream of chocolate syrup. Repeat layers and refrigerate. Make a day ahead.
Brown venison in pan. Add onion and cook 5 minutes. Loosen meat from kettle. Add remaining ingredients, except soup. Bring to a boil. Cover and simmer 20 minutes. Add tomato soup and simmer 10 minutes longer. Good with hot bread.
Let cream cheese soften and cream. Add onion, chili sauce, mayo and horseradish and mix with mixer. When all is mixed thoroughly, hand mix whole shrimp. Chill.