HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut carrots in half crosswise, then lengthwise into 2 or 3 sticks. Simmer, covered, in a small amount of boiling, salted water, about 10 minutes or until crisp-tender. Drain.
Combine all ingredients (except crumbs). Mix well. Pour into greased casserole dish. Top with bread crumbs. Bake at 400° for 30 minutes.
Mix ingredients except beef. Place into a casserole dish; cover with beef and add 4 slices of bacon that have been cut. Cover the dish and bake at 350° for 1 hour. Uncover and bake another 30 minutes longer.
Preheat oven to 350°. Fry bacon until crisp. Saut onions and garlic in bacon fat until soft. Combine all ingredients and mix well. Put in 2-quart casserole. Bake, uncovered, approximately 1 hour, stirring twice. Makes 8 servings.
In medium saucepan, combine water, rice, chicken bouillon cubes and salt. Bring to a boil. Cover and simmer on low heat until liquid is absorbed, about 15 minutes. Melt butter in large skillet. Add celery and onion. Cook until almost tender, about 5 minutes. Add mushrooms. Heat. Fold in hot, cooked rice. Yields about 6 cups.
Blend oatmeal. Measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 112 cookies. Recipe can be halved. Let set on cookie sheet several minutes to cool before removing.
Stir well. Cover and chill for 2 hours before serving. Will stay good in refrigerator for several weeks.
Wash and dry chicken thoroughly and rub with pepper. Puncture 2 lemons 20 times each and place inside chicken. Skewer and tie legs loosely. Place breast side down in preheated 350° oven for 20 minutes. Turn breast side up and cook for another 20 minutes. Raise temperature to 400° and cook for another 20 minutes.
Combine flour, baking powder, salt and dry milk powder. Add enough warm water to form dough. Knead until dough is soft but not sticky. Let stand covered for 2 hours. Shape into 2 inch balls. Flatten into 8 inch circles. Heat 1/2 inch oil in large frying pan. Fry dough until brown. Turn over and brown the other side. The thinner the circles, the crisper the fry bread.
Melt margarine. Blend in flour, salt and prepared mustard. Add milk and cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat; add grated cheese, stirring occasionally until cheese is melted. Stir in Tabasco. Divide sauce into 6 individual baking dishes. Break 1 or 2 eggs into each dish. Bake in a moderate oven (350°) until eggs are set, about 12 minutes. Yield: 6 servings.
Mix all together in big bowl. Pour into greased and floured Bundt pan. Bake for 55 minutes at 350°.
Combine ingredients and place in 9 x 13 pan, ungreased, and bake according to package directions. Top with fat-free whipped topping.
Mix ingredient for crust. Put into 9x13 inch pan. Bake at 350° for 20 minutes. Cool.
Sift dry ingredients together in a 9 x 13-inch cake pan (do not grease pan). Level off with fork. Make 3 wells in dry mixture. Put cider vinegar into one, oil into one and vanilla into one. Add water over top and mix with fork, but do not beat. Bake at 325° for 30 to 35 minutes or until done. Put 1 1/2 cups mini-marshmallows on top of cake and put back in oven until melted; spread evenly over top. Frost with 2 squares unsweetened chocolate, 1/4 cup powdered sugar and 1/4 cup butter, melted together.
Blend together first 6 ingredients with fingers. Add raisins and buttermilk (more if necessary). Turn out on floured surface and knead. Put in square 9 x 9-inch tin. Score on top with knife. Bake at 350°.
Mix all dry ingredients together. Add oil, eggs and vanilla and blend well. Bake in three nine-inch pans (grease and flour each pan) at 350° for 30 minutes.
Stir margarine into hot water until melted. Add stuffing and egg. Stir until moistened. Spoon stuffing on chicken and roll tightly and secure with toothpicks. Place in baking dish. Brush with margarine and sprinkle with pepper. Bake at 400° for 30 to 35 minutes. Cover with chicken gravy.
In an 8-quart pot, boil the chicken until it falls off the bone. Strain the broth and debone the chicken. Slice the sausage in about 1/4 to 3/8-inch round slices and in the same empty pot, fry in small amount of oil.
In a small saucepan, combine gelatin, lemon juice and water. Let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring. In a small bowl combine cream cheese and sugar. Beat until smooth and fluffy. Gradually add the gelatin mixture. Blend well. Refrigerate about 15 minutes. Fold in the whipping cream. Spoon into cooked pie shell. Refrigerate about 1 hour. Garnish with strawberries. Store in refrigerator until ready to serve.
Heat milk and dissolve marshmallows and let cool. Add pineapple and whipped cream. Cover bottom of dish with 1/2 of the graham cracker crumbs. Pour cream mixture, then cover with remaining crumbs. Top with maraschino cherries. Let stand overnight.
Preheat oven to 235°. Season ribeye with seasoning salt, pepper and kosher salt. Place ribeye on roasting rack. Leave airspace between rack and drip pan. Load the oven with the ribeye and then turn oven down to 225°. Cook for 3 hours, until internal temperature reaches 140° for medium-rare. Turn oven down to 150° and hold until serving. Serve with au jus.
Saute onions and luncheon meat cubes in margarine. Add mustard and beefaroni; mix well. Simmer 10 minutes. Spoon mixture onto buns; top with cheese slices. Serves six.
Cream together sugars and shortening. Add eggs and milk; mix well. Sift together flour, salt, soda and baking powder. Add creamed mixture. Mix well. Add apples. Pour in a greased and floured 9 x 13-inch pan. Sprinkle a mixture of white and brown sugar and cinnamon over top. Bake at 325° for 30 to 40 minutes.
Tear foil in 18 x 20-inch pieces. Make 4 boats. Place a slice of onion on bottom. Put fish on top. Place veggies on side of fish. Sprinkle with seasonings. Bake at 350° for 20 minutes or put on barbecue grill.
Combine all ingredients, except crackers and nuts. Pour mix into 9 x 13-inch greased pan. Top with cracker crumbs, then nuts. Bake at 350° for 45 minutes.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread mayonnaise over onions, sealing to edge of bowl. Sprinkle bacon over top, if desired. Cover and chill several hours or overnight. Makes 8 servings.
Brown ground beef. Saute onions and garlic in oil. Mix together. Set aside. Mix tomato paste, crushed tomatoes, tomato soup, dry spaghetti sauce mix and Italian seasoning together. Add water to achieve desired consistency. Blend ground meat into sauce.
Slice potatoes into rounds. Pour oleo into 15 x 10 x 1-inch pan. In plastic bag, combine flour, cheese, salt and pepper. Shake a few slices to coat with flour mixture. Single layer over butter. Turn slices over and sprinkle with Italian seasoning, approximately 30 minutes until tender.
Deep fry round, flat bread in hot oil. Set aside. Saute hamburger, potatoes, cumin and taco seasoning. Fold bread like a taco and fill with sauteed filling. Add shredded lettuce, tomatoes, onions and grated cheese.
Blend first 5 ingredients and add fish; mix and spread on split muffins. Place on cookie sheet and freeze. When frozen, cut in 4 to 6 wedges. (These can be frozen in freezer bags until needed.) Broil until browning and bubbly. These can be cooked without freezing.
Prepare spinach by washing carefully and discarding all tough stems. Throw spinach into a kettle of boiling water; boil 3 minutes (no longer). Remove from fire and drain. In a heavy pan, put butter. Shake on it the flour; blend well. Add spinach, onion, cream, salt and pepper. Heat thoroughly and serve immediately. This is equally good if thick sour cream is used in place of the whipping cream. Serves 8.
Cream butter and sugar. Add egg. Add dry ingredients alternately with milk. Add vanilla. Refrigerate overnight. Let soften 1 hour. Roll out with as little flour as possible. Use cookie sheet, greased. Top with Baker's cake or pastry filling of desired flavor. Bake at 375° for 12 to 15 minutes.
Saute onions in margarine or butter. Add rice and brown with onions about 5 minutes. Add salt and water and cover until water is absorbed. Cook broccoli according to package directions. Do not overcook. Mix rice, broccoli, soup and cheese spread together. Put mixture in large greased baking dish and top with crumbs. Bake in 350° oven about 20 minutes.
Preheat oven to 350°. Wash and skin chicken. Drain well on paper towels. Combine rosemary, salt and pepper. Rub into chicken pieces. Arrange chicken, meaty side up, in a baking dish. Sprinkle with onion pieces. Combine pineapple juice and ginger; pour over chicken. Sprinkle with paprika. Bake uncovered 55 to 60 minutes or until tender.
Generously grease and lightly flour 9 or 10-inch Bundt pan, Teflon too. Combine 1/4 cup sugar with cinnamon; set aside. Measure flour by lightly spooning into cup and level off. In large mixer bowl, combine remaining ingredients, except nuts, candy bars and butter. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl occasionally. Spoon 1/2 of batter into prepared pan; sprinkle with 2 tablespoons of cinnamon-sugar mixture, then with nuts and crushed candy. Pour remaining batter and top with 1/4 cup melted oleo over batter. Bake at 325° for 45 to 50 minutes, until top springs back when touched. Cool in pan for 15 minutes. Remove from pan. If desired, sprinkle with powdered sugar.
Bake cake according to package instructions in flat pan. After cake is baked, poke holes in it with a toothpick. Before cake cools, dissolve Jell-O in 1/2 cup hot water. Add 3/4 cup cold water. Pour evenly over top of cake. Allow to cool at least 1 hour. Mix Whip 'n Chill according to box instructions. Pour immediately over Jell-O treated cake. Allow to cool until set. If desired, a layer of fresh strawberries can be added. Finally, top cake with Dream Whip. Refrigerate until served.
Preheat oven to 350°. Place 2 1/2-inch paper liners in 24 muffin cups. Prepare, bake and cool cupcakes following package directions.
Peel and devein shrimp. Melt butter. Add garlic and shallots. Stir in lemon juice, Worcestershire sauce, cayenne pepper, parsley and wine. Place shrimp on a broiler pan. Pour 1/2 garlic butter mixture over shrimp. Broil 5 inches from heat for 3 minutes. Turn shrimp over, pour remaining butter mixture and broil 3 minutes. Allow shrimp to marinate 2 minutes before serving. Makes 4 servings.
In medium bowl, stir together 2 cups flour and 1/2 cup plus 2 tablespoons confectioners sugar. Cut the margarine into the mixture until it is crumbly. Pat dough into a 15 x 10-inch nonstick pan. Bake the crust until set (10 to 15 minutes).
Put clams in last. Mix in blender. For best results let stand for hours before serving.
Cream butter; add sugar 1 cup at a time. Cream well. Add egg one at a time. Add flour and vanilla. Whip cream and fold in cake mixture. Bake 2 hours at 300°.
Combine all ingredients and place in buttered baking dish. Bake at 350° for 45 to 50 minutes.
Mix cake mix as directed. Grease and flour a 9 x 13-inch sheet cake pan. Pour half the batter in pan. Spread evenly. Bake 15 minutes at 350°. Melt Kraft caramels with milk and margarine. Pour caramel mixture over cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Add small amount of coconut, if desired. Pour remaining batter into pan. Bake 20 minutes at 350°. Cool before serving.
Cook bacon until transparent; add onions and cook slowly. Add tomatoes; turn up heat and add spices and peas. Cook 30 to 40 minutes. Add okra and cook 30 minutes or more. Better flavor after it ages some (eat next day). Serve over rice or pasta.
Preheat oven to 350°. Grease and flour 9-inch tube pan. Cream butter and sugar. Beat well, add flour and eggs. Beat well. Pour mixture into pan and bake for 1 hour. Enjoy!
Mix cake mix as directed on box and bake. When cooled, cut in half and crumble one in bottom of punch bowl. Mix pudding as directed on box, then add layers of each of the following using about 1/4 of each per layer.
Put steak, onion and garlic in pot. Stir in flour and mix to coat steak. Add remaining ingredients except sour cream. Stir well. Cover and cook on low for 7 to 10 hours. Add sour cream 30 minutes before serving and stir thoroughly. Serve over hot noodles or rice.
Melt mayonnaise and cheese together in a large bowl in microwave. Add frozen hash browns and mix well. Top with bacon and bake at 350° for 45 minutes or until bubbly.
Combine mix, egg and margarine until crumbly. Press into 9 x 13-inch dish. Blend cream cheese, powdered sugar, nuts, eggs and coconut. Pour over crust and bake at 350° for 35 to 40 minutes. Cool and cut like brownies.
Cook spaghetti; drain. Mix all ingredients with spaghetti in a greased baking dish. Bake, uncovered, in a preheated 350° oven, about 30 to 40 minutes. Makes 12 servings.
Cream together butter and sugar until fluffy. Add eggs, one at a time. Sift together cake flour, baking powder and salt. Mix in alternately with milk and vanilla. Pour in 2 (9-inch) layer pans. Bake 35 minutes at 350°. While cake is baking, prepare the following Lemon Filling or use 1 box prepared lemon pie filling or pudding.
Prepare pudding according to box. Slice pound cake and put 1 layer in bottom of clear glass bowl. Sprinkle rum over cake, if desired. Spread 1/3 of pudding over cake. Place sliced strawberries on pudding. Add another layer of sliced cake, rum and pudding. Place crushed pineapple or blueberries on this layer. Add final layer of sliced cake, rum and pudding. Place remaining layer of fruit and refrigerate 1 hour. (Dessert will settle.) Cover top with Cool Whip before serving. Can use fat-free cake. Make pudding with skim milk and use lite Cool Whip. Use any fruit you like.
Cook spinach by package directions. Drain well and squeeze to remove excess moisture. Combine with all remaining ingredients. Shape into small balls and place on lightly greased baking sheet. Bake at 325° for 15 to 20 minutes.
Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies on bottom of 11 x 7 x 1 1/2-inch baking dish (or 9 x 9-inch pan). Top with cheeses. In bowl, beat eggs; add milk and biscuit mix. Blend well; pour over cheese. Sprinkle with salt. Bake at 325° for 50 to 55 minutes or until golden brown. Serve with salsa. Yield: 8 servings.
Mix all together. It's a big cake. Bake in a tube pan at 350° for 45 to 50 minutes. Ice with chocolate icing and sprinkle with chopped walnuts.
Mix (all but nuts), roll in ball, chill then roll in crushed nuts. May be frozen. Keep refrigerated as it softens and runs in extreme heat or upon long standing. Serve with crackers.
Combine sugar, Karo syrup, water and butter in 2-quart glass container; microwave on full power for 17 to 18 minutes, until mixture reaches 270° (hard-ball stage). Remove from oven and add the raw cashew bits. Return to oven and cook 5 to 6 minutes longer, until mixture reaches 300° (brittle stage). Stir in coconut, vanilla and soda. This temperature is very important as the brittle will remain sticky if this temperature is not reached. Pour onto buttered platter, working quickly. Cool partially by lifting edges with spatula so mixture won't stick. When firm, but still warm, turn over. Pull as thin as desired at this point. When cool, break into pieces and store in airtight container. Makes 2 pounds.
Tear chicken meat from bones in small pieces. Spread in buttered glass casserole dish. Mix soup and milk and spread over chicken. Mix margarine and water; heat and mix with dressing mix. Sprinkle over soup mix. Bake at 350° for 20 to 25 minutes. May add onion and celery, if desired.
Place chicken in baking dish. Mix remaining ingredients and pour over chicken. Bake at 350° for 1 hour. Serves 5.
Lay chicken in dish. Put cheese on top of chicken. Pour soup mixture all over chicken and cheese, then put 2 cups of bread stuffing on top, then 1/2 cup oleo on top. Bake at 350° for 1 hour and 15 minutes. (Do not cover.)
Grease cornbread pan with the meat grease. Pour mixture into pan. Cook at 450° until brown on bottom, then turn up to broil.
Brown bacon, onion and pepper. Drain grease. Add remaining ingredients. Bake slowly for 2 to 3 hours at 300°. Bake uncovered.
Combine all ingredients and mix well. Place in a greased 2-quart casserole. Bake at 350° for 1 hour.
Dissolve strawberry Jell-O in 2 cups boiling water. Pour in 3-quart glass bowl. Refrigerate until firm. Dissolve unflavored gelatin in 1/2 cup cold water; set aside. Over low heat, carefully dissolve sugar in whipping cream, stirring constantly, until mixture nearly boils. Remove from heat and add unflavored gelatin. Cool. Blend in sour cream and vanilla. Pour over first layer. Refrigerate until firm. Dissolve the raspberry Jell-O in 1 cup boiling water. Add the blueberries and juice. Pour over second layer. Refrigerate until firm.
Combine Crisco, brown sugar, milk and vanilla in large bowl. Mix with mixer; beat in egg. Combine flour, salt and baking soda. Beat into creamed mixture at low speed. Stir in walnuts and chocolate chips. Drop by tablespoon. Bake at 375° for 8 to 9 minutes.
Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce and next 4 ingredients in a small bowl. Add cereal mixture; toss gently to coat. Add cheese; toss well. Spread mixture evenly into a 15 x 10 x 1-inch jelly roll pan. Bake at 250° for 50 minutes, or until crisp, stirring occasionally. Let cool completely. Store in an airtight container. Yields 6 cups (serving size: 1 cup).
Preheat oven to 350°. In a large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Sprinkle remaining cheese and onions on top. Bake, uncovered, for 5 minutes. This makes 6 servings.
Have all ingredients at room temperature. Sift together flour, soda and salt. Cream together butter or margarine, sugar, shortening and vanilla; mix thoroughly. Add the egg; cream until mixture is fluffy. Stir in dry ingredients. Blend in milk. Drop by teaspoons onto cookie sheets. Flatten with bottom of glass which has been dipped in sugar. Bake at 400° for 12 minutes.
Place crushed pineapple on bottom of greased 9 x 13-inch pan. Next, layer pie filling, then cake mix. Slice butter all over top of dry cake mix. Sprinkle with nuts. Bake at 350° for 30 to 45 minutes until brown.
In large bowl combine tomatoes, peppers and onions. Sprinkle with pickling salt and mix well. Cover and chill overnight. Drain well. Tie mustard seed, celery seed and pickling spice in a spice bag or cheesecloth. In 6 to 8-quart saucepan, combine all ingredients and bring to boil over medium heat, stirring occasionally. Reduce heat and simmer for 30 minutes. Remove spice bag. Fill hot pint jars with mixture, leaving 1/2 inch from top. Seal with hot lids and process in boiling water for 15 minutes.
Chop crab meat in small pieces and set aside. Combine all other ingredients and microwave on Medium 6 to 8 minutes or until sauce is smooth. Stir every 2 minutes. Add crab meat and serve over hot cooked pasta. Serve with bread and salad.
Soak and cook beans according to package directions or substitute 2 cans black beans, drained. Add all ingredients and stir. This keeps well and is good warm or cold.
Cook macaroni as directed. Drain. Add tuna, Velveeta, milk, salt and tomato soup. Stir. Cook on low heat until cheese is melted.
Blend everything together in large mixing bowl. Bake at 375° for 10 minutes. Makes about 40 cookies.
Combine all ingredients uniformly. On a floured surface, pat dough out into and 8 inch square. With a pizza cutter, cut the square in half. Then, cut each half into 1 inch strips. Bake at 450 degrees for 15 minutes. Serve with fancy mustard or cheese dip.
Combine rhubarb, cornstarch, white sugar and water. Cook until thick. Add vanilla. In separate bowl, combine remaining ingredients and mix until crumbly. Place 3/4 of this mixture in greased 9 x 13 pan. Spread rhubarb over top, then sprinkle rest of crumbs over rhubarb. Bake at 375° for 30 minutes.
Brown beef. Stir in taco seasoning and tomato sauce. Simmer on medium heat about 30 minutes. Crush chips and mix with beef mixture. Pour in casserole dish and top with cheese. Bake at 350° until cheese is melted. Serve hot.
Roll out 1 loaf of bread dough to fit a lightly oiled jelly roll pan. Brown beef, onions and mushrooms. Drain. Spread on dough. Sprinkle with olives, cheese, salt and pepper; pour sauce over all. Roll out other loaf of bread dough and top, pinching edges. Put holes in top and bake at 375° until brown, about 30 minutes.
Mix ingredients in order given, mashed bananas in last. Fold in batter. Bake in a greased loaf pan. Bake in 325° oven for 50 to 60 minutes. Serve with butter or cream cheese.
Mix together butter and powdered sugar. Add egg yolks and vanilla. Mix together. Beat until creamy. Add Cool Whip. Fold together. Pour over broken pieces of angel food cake. Crush 6 Butterfinger candy bars on top.
Cook fettucini in 4 quarts boiling water until tender. Drain and place back in pot. Add butter and toss fettucini. Add the cream; heat until thick. Add cheese, salt and pepper. Allow cheese to melt and become a smooth sauce. Serve hot with Caesar salad and garlic bread.
In a small bowl mix butter, chives and garlic. Shape into a 3 x 2-inch rectangle. Cover and freeze until firm. Flatten each chicken breast to 1/4-inch thickness. Cut frozen butter mixture crosswise into 6 pieces. Place one piece in the center of each chicken breast. Fold along sides over butter. Fold ends up and secure with a toothpick. Combine cornflakes, parsley and paprika. Dip chicken with buttermilk and coat evenly with cornflake mixture. Place chicken seam side down on a greased 9 x 13-inch pan. Bake, uncovered, 425° for 35 minutes. Remove toothpicks before serving. Serve with rice. Makes 6 servings.
Mix dry ingredients. Blend in egg yolks. Add vinegar; mix well. Add salad oil, 1 teaspoon at a time, beating with rotary or electric beater until 1/4 cup has been added. Add remaining oil in increasing amounts, alternating last 1/2 cup with lemon juice. Makes 2 cups.
Saute onions until soft but not brown. Combine beef, onions, oil or butter, pine nuts, seasoning and lemon juice. This is your stuffing.
Remove seeds from all peppers Place ingredients in food processor or blender and puree. Store in an airtight container in refrigerator until ready to use. Makes about 2 cups.
Preheat oven to 400°. Mix Bisquick, cheese and milk. Drop dough by spoonfuls onto lightly greased pan. Bake 8 to 10 minutes or until golden brown.
Mix egg, milk, seasonings and crumbs. Let stand a few minutes before adding beef. Shape into small balls and brown. Remove balls from pan and add the jelly and chili sauce to drippings in pan. Replace balls and heat.
Drain sotanghon and cut to short strands. Set aside. Saute onion in hot oil. Add chicken breasts and saute until the meat becomes firm and white. Season with salt, patis and white pepper. Add chicken broth. Simmer for 10 minutes. Add vegetables and cook until snow peas are done, but still crisp, about 4 to 5 minutes. Add sotanghon and cook for a few minutes more.
Cream sugar, butter and shortening. Add eggs one at a time; beat after each. Add flour and milk alternately with flour being added last. Add vanilla, lemon and brandy flavorings. Add baking powder last. Place in greased tube pan. Place in cold oven. Turn heat to 325° or 350°. Bake 1 hour and 15 minutes or longer. Cool and remove from pan. Cool about 10 minutes.
Brown the ground beef in the 2 tablespoons oil (about 5 minutes). Add chopped onion, celery and grated carrots. Cook for another 5 minutes. Stir in the tomatoes, salt, oregano, pepper and garlic powder. Bring to a boil. Lower the heat and cover. Simmer for 1 hour.
Combine first 7 ingredients until well blended. Add eggs, one at a time, beating well after each addition. Fold in nuts and peanut butter chips. Pour into a greased and floured Bundt pan. Bake at 350° for 45 to 55 minutes.