HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make early in day, or one hour before serving. Cook rice as label directs; refrigerate. Peel orange, cut into sections; reserve 10 sections for decoration; cut rest in half and sprinkle with sugar; refrigerate. Just before serving, whip cream stiff and add vanilla. Fold in rice and halved orange sections (if very juicy, drain off some juice). Arrange in serving dish; decorate with 10 orange sections and chocolate pieces. Makes 6 to 8 servings.
Cut sliced round steak into thin strips; dust with flour and dash of pepper. In a large skillet, brown the meat in butter; add mushrooms, onions and garlic and brown lightly. Stir in beef broth and cover; cook until meat is tender, stirring now and then. Gradually stir in sour cream, cook over low heat for 5 minutes. Serve over cooked noodles.
Sift flour, cinnamon and salt together. Beat eggs until foamy. Add sugar, oil, vanilla and sifted dry ingredients a little at a time. The mixture will be thick. Add the zucchini; mixture will be gummy. Pour into two well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and bake at 350° for 1 hour. Check at 50 minutes with toothpick.
Mix all ingredients together; pour into a buttered 8 x 12-inch casserole dish. Bake at 350° for 40 to 45 minutes, or until top is golden.
Boil prepared fruit 1 minute; add Certo and remove from heat. Stir for 5 minutes to prevent floating fruit. Skim foam if necessary. Ladle into jars. Cover at once with wax. If using jelly jars with 2-piece lids, fill jar to 1/8-inch of top. Screw tops on tight. Invert jars for 5 minutes, then turn upright. After jars have cooled, check seal.
Heat oven to 350°. Grease a 10 x 1 1/2-inch pie plate. Beat all ingredients in blender on high speed 1 minute or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 servings.
Mix first 4 ingredients and chill. Add ginger ale at serving time. Serves about 24 (4 ounce) servings. Ten times amount will serve 250 people.
In large plastic bag, combine first five ingredients; mix well. Add roast, turning to coat on all sides. Cover and refrigerate 3 to 4 days (turning several times a day). Remove meat, discard marinade. Place with fat side down on a rack in shallow roasting pan. Bake uncovered at 325° 2 to 2 1/2 hours. Cover and let stand 15 minutes before carving. Yield: 8 to 10 servings.
Beat eggs. Add sugar and sour cream. Mix. Combine flour, soda, salt and cocoa. Add to creamed mixture. You can add a tablespoon of oil. It helps when cream is thick. Bake at 350° (approximately 1 hour, but check it with toothpick). This is a large cake. It will make 3 layers.
Add onions to 1/4 cup of cooking oil and cook until dark golden brown. Add shrimp to onions and saut. Add well washed rice with water; salt rice to taste. Bring to a boil until almost all the water has evaporated. Stir mixture well. Cover on real low fire until cooked, about 20 minutes.
Coat beef with seasoned flour. Heat oil in Dutch oven, then add beef and brown on all sides. Drain off fat. Add onion, seasonings, lemon juice, sugar, Worcestershire, water, tomato sauce. Cover and simmer 1 to 1 1/2 hours, adding more water if necessary.
Brown sausage; drain. Melt cheese and soup together. Add other ingredients plus sausage and stir. Serve warm. Very tasty with tortilla chips.
Layer 1/2 of vegetables in an 8 x 8-inch dish. Season fish; place on vegetables. Cover with remaining vegetables. Add water; dot with butter. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Place all ingredients in dish. Stir. Cover and refrigerate 24 hours before serving. Yields 12 servings.
Boil macaroni for 10 to 12 minutes. Place broccoli in pot. When it comes to a boil, put in seasoning. Drain. Let cool 5 minutes.
Cream together sugars, oil and butter. Add the remaining ingredients, mix well. Roll in small ball and flatten with glass dipped in sugar. Bake at 375° for 8 - 10 minutes.
Defrost and drain broccoli well. Mix broccoli, cream of mushroom soup, beaten eggs, grated Cheddar cheese, grated onion, mayo and half of melted butter. Pour in casserole dish. Top with small amount of bread crumbs and remaining butter. Bake at 350° for 45 minutes.
Boil sugar, water and butter for one minute. Add rum. After removing cake from pan, pour the liquid mixture slowly over cake.
Dissolve sugar in 1 cup water. Add lemon or lime juice. Add remaining cold water. Serve over ice. Makes 6 1/2 cups.
Grind vegetables with coarse blade; mix well. Add salt and let stand 2 hours. Drain well. Add sugar, seeds and vinegar. Do not cook. Put in jars in the refrigerator. Keeps for weeks.
Brown ground beef, drain and set aside. Saute garlic, onion and olives in olive oil. Add the browned ground beef, tomato sauce and Worcestershire sauce. Simmer on low heat for 15 minutes. Serve with white rice.
Cut into pieces fresh rhubarb and cook in 2-quarts of water until soft. Strain through cloth bag. Dissolve sugar in 2 cups of water. Boil 10 minutes. Cool and add lemon juice and pineapple juice. Mix rhubarb mixture. Chill. Add ginger ale when ready to serve. Makes 1 gallon. Will serve 24 people.
Cut cucumbers lengthwise in spears or crosswise in slices. Slice onion into rings. Alternate layers of cucumbers and onions into a large glass or ceramic bowl.
Brown hamburger and onion. Mix with all remaining ingredients. Bake at 350° about 1 1/2 hours. Serve with chow mein noodles.
Heat oven to 350°. Combine and cream together the cream cheese, sugar, egg and vanilla. Butter 1 jelly roll pan. Pat 1 package of crescent rolls into the bottom and a little up the sides of pan. Bake 4 minutes to set. Spread cheese mixture evenly on top. Spread on pie filling. Stretch remaining roll and lay on top. It will not completely cover. Bake 30 minutes or until golden brown. When cool, sift on powdered sugar.
Mix together 1/2 the broth with all the other ingredients. Make stuffing real moist before refrigerating (cover with wet towel)...stuff bird when stuffing is cool. Use other 1/2 of broth in gravy.
Fry hamburger; drain. Mix with taco seasoning and simmer for 5 minutes. Cool. Add rest of ingredients and pour French dressing over all; mix. (Add Doritos and dressing just before serving to insure freshness.)
Process vanilla wafers into crumbs in the blender. Add pecan pieces to crumbs and process. Combine crumbs, ground pecan pieces, powdered sugar, orange juice concentrate and butter in a large bowl. Stir until blended. Divide mixture in half. Cover one portion with plastic wrap and set aside. Shape remaining portion into 1-inch balls and roll in coconut. Repeat with other portion. Store balls in airtight container in refrigerator for up to one week.
Cut broccoli in 1-inch pieces. Heat butter, garlic and parsley. Cook for 1 to 2 minutes. Add wine and chicken. Continue cooking over medium heat. When chicken is almost done, add broccoli. Cook a few minutes more, stirring often, then add peppers. Serve over hot, cooked rotini. Serves 2.
Combine sugar and milk. Bring to full, rolling boil. Boil for 1 minute. Remove from heat. Add peanut butter and vanilla. Crush crackers fine and add to candy mixture. Beat until mixture begins to hold shape. Spread into greased 8-inch square pan. Cool and cut. Yummy, you will not know this is made from soda crackers!
Preheat oven to 375°. Grease a 2-quart casserole. Cook cabbage in boiling salted water for 10 minutes. Drain and let cool; chop finely. In mixing bowl, blend eggs, 3 tablespoons oleo, cream, salt and pepper; stir in cabbage. Turn into casserole dish. Blend remaining oleo and crumbs and sprinkle over cabbage. Bake 30 minutes. Serves 6.
Combine the first 4 ingredients in a heavy 2 to 3-quart saucepan. Bring to a boil. Cover and simmer 30 minutes. Remove from heat and puree until smooth. Return soup to saucepan and add rice, chili and salt. Bring to a boil. Simmer, covered, 15 to 20 minutes until rice is tender. In a small bowl, mix 1/2 cup of the soup and peanut butter until blended. Stir in Tabasco sauce. Cover and simmer 5 minutes. Remove dried chili. Thin with water if too thick. Add additional salt if needed.
Mix all ingredients. Shape into one-inch meatballs. Brown on all sides over medium heat. Put meatballs in Pyrex and cover with sauce. Bake at 325° for 30 minutes.
Pour hot water over dates and soda, cover, let sit for 15 minutes. Cream sugar and shortening, add well beaten egg. Add flour, salt and date mixture alternately to sugar. Cream well and add pecans and vanilla. Bake in greased loaf pan for 1 hour at 375 degrees.
Combine 1/2 cup sugar, flour and salt in top of double boiler; stir in milk. Cook over boiling water, stirring constantly until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks; gradually stir in hot mixture. Return to double boiler. Cook 5 minutes, stirring constantly. Remove from heat; add vanilla. Line bottom of casserole with vanilla wafers; top with layer of sliced bananas. Continue to layer wafers, bananas and custard, ending with custard on top. Beat egg whites stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding and bake at 425° for 5 minutes or until delicately browned. Serve warm or chilled.
In a large saucepan mix soda, buttermilk and sugar and boil slowly to soft ball stage. Mixture turns brown as it cooks, but need stirring constantly. Remove from heat and add flavoring, margarine and pecans. Stir until it begins to look like it is ready to sugar.
Follow directions on Jell-O box for orange Jell-O. Add drained mandarin oranges. Refrigerate until set.
Wash potatoes real good. Cut into bite-size pieces (about 1-inch square). Place clean and cut potatoes into pan with enough water to cover potatoes. Boil until potatoes are tender, but not falling apart. When potatoes are done, drain water off and let cool. Then, in a 9 x 13-inch dish, put cooled potatoes, seasoned with salt and pepper. Then add a layer of shredded cheese, then a layer of sour cream, then a layer of green onions, then a layer of bacon bits.
Mixture will be slightly runny. Blend in some self-rising flour for texture. Roll out and cut about 3/4 inch thick so biscuits will rise. Put either oil or melted butter in bottom of cookie sheet or loaf pan. Bake 10 to 12 minutes or until golden brown at 400°. Pour melted butter over them after baked.
Saute pork roast with salt, pepper and flour in butter in pan. Put sauerkraut with 1/2 of the juice in a crock-pot. Cut up the apples (leave skin on) into wedges. Cut the new potatoes in half. Add the soup mix. Put sauerkraut in bottom of crock-pot. Put pork roast in next, then add apples and potatoes. Cook on low all day (7 A.M. to 4 P.M., approximately).
Mix pudding and milk until thickened. Add Cool Whip and stir until mixed. Line bottom of oblong pan with graham crackers. Top with sliced bananas. Pour 1/2 of pudding mixture on top. Line with more graham crackers and spread other 1/2 of pudding mixture on. Line with more graham crackers and finally, top with favorite pie filling (I like strawberry best). Cover. Refrigerate overnight.
Combine all ingredients; work with hands to make certain it is well mixed. Pack into loaf pan. Bake at 350° for 1 hour.
Keep popped popcorn in oven at 200 - 250 degrees to keep warm. Boil brown sugar, butter, corn syrup, vanilla and salt for 5 minutes. Take off stove and add baking soda. Stir well and add to popcorn in a large oven proof bowl. Stir well and return to oven for 10 minutes. Remove from oven. Stir well and return to oven for another 10 minutes. Take out of pan and place on waxed paper until cool. Store in an air tight container.
Thaw fish, if frozen. In mixing bowl, stir together egg white and water. In another bowl, stir together crushed crackers, dill weed, Parmesan cheese and parsley. Dip fish into egg white mixture, then into cracker mixture to coat. Cook fish in hot skillet until fish flakes easily with a fork, turning once. Or bake in the oven at 400° for 45 minutes, turning once.
Cream together first 3 ingredients. Add all other ingredients and mix well. Pour into greased and floured Bundt pan. Bake at 300° for 1 hour 45 minutes.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan. Bring to boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minutes or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional pecans if desired. Chill until firm. Makes 2 pounds.
Mix applesauce and soda; add shortening and sugar. Blend in eggs. Mix in flour, baking powder and vanilla. Bake in oven (350°) for 45 minutes or until well done.
Combine sugar, corn syrup, water and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture boils, then cook, without stirring, to hard boil stage.
Preheat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar, cut in margarine until mixture resembles fine meal. Press into greased pan and bake 20 minutes or until edges are golden brown. Meanwhile, mix eggs, brown sugar and vanilla beating well. Stir in soda, walnuts, raisins and coconut. Spoon over hot crust, spread evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Cool, cut into bars and serve.
Preheat oven to 400°. Lightly butter a cookie sheet. In a bowl, blend sweet potatoes, brown sugar, butter and allspice. Roll marshmallows separately in mixture, forming balls. Roll each into coconut. Place on a baking sheet and cook 5 to 8 minutes or until marshmallows heat but don't melt.
Saute onion in margarine. When cooled, mix with remaining ingredients (except biscuits). Cut biscuits into fourths and place in large bowl. Pour mixture over biscuit pieces and toss with hands until well distributed. Put into a lightly greased bundt pan.
Brown hamburger meat. Drain. Add soups, pepper and milk until hot. Line baking dish with tortillas, overlapping them and letting them come up the sides. Pour in meat mixture and top with cheese. Bake at 350° until cheese is melted and tortillas begin to brown.
Mix eggs, sugar, margarine and other ingredients. Pour into unbaked pie shells and bake at 350° for 30 minutes or until done. Makes 2 pies.
Place milk, sugar and shortening in saucepan. Scald milk. Remove from heat. Add salt and cool to lukewarm. Dissolve yeast in two tablespoons warm water and add to mixture. Beat in flour and knead. Let rise to double bulk and knead again.
Reserve 1/4 to 1/2 cup vanilla wafer crumbs and margarine in a bowl. Press into bottom and side of 9-inch pie plate. Mix lemonade and condensed milk in bowl. Fold in whipped topping. Spoon into pie shell. Sprinkle reserved crumbs in circle around edge of pie. Chill in refrigerator for 8 hours.
Mix ingredients except pie crust in pot. Simmer for 15 minutes. Put in pie crust. Sprinkle with cinnamon and dot with butter. Bake for 30 minutes in 425° oven.
Bake or fry steaks to medium done. When done, layer sliced tomatoes and sweet onion on top of steaks. Cover and bake or fry until tomatoes and onion are soft. Layer steaks, tomatoes and onions with cheese. Cook until cheese has melted. Serve with favorite veggies.
Ground bell pepper, onion, garlic, carrot and mushrooms. (May chop fine in food processor for best results). Cook 1 cup of couscous as directed on box of pasta. Add to ground ingredients, then add 1 scrambled egg. Mix well. Roll out to patties. Bake or fry as desired. Serve on hamburger buns (cheese optional). May use rice instead of couscous.
Combine the first 7 ingredients. Pour into uncooked pie shell. Bake at 350° for 45 minutes. Put aluminum foil around crust after 25 minutes cooking time.
Combine sugar, oil, eggs, salt, soda and lemon juice. Beat well. Mix vanilla, flour, apples and nuts. Bake in 11 x 13-inch pan at 325° for 1 hour.
Blend cake mix, oil and eggs together. Then add sour cream and pudding mix for 5 minutes. Grease pan with Crisco (Bundt pan). Sprinkle bottom of pan with chocolate chips. Pour little over half of mixture into pan. Swirl syrup in with knife. Pour rest of mixture on top. Bake at 350° for 50 to 60 minutes. Remove from pan while still warm.
Saute onion and butter together. Combine sour cream and soup with butter and onion. Crumble hash browns, if patties; combine with soup mixture and add 8 ounces cheese. Put into 9 x 13-inch pan and top with remaining cheese. Bake at 350° for 1 hour, uncovered.
Saute onion in butter. Add rest of ingredients in casserole. Bake at 350° for 35 to 40 minutes.
About 1 hour and 15 minutes before serving, in hot oil in skillet over medium heat, cook rice, stirring constantly, until golden. Add water, tomatoes, salt, pepper, Worcestershire sauce, onion and carrots. Cook, covered, until carrots are tender. Add shrimp. Cook 5 minutes or until shrimp are tender. Serve, passing cheese. Makes 4 servings.
Combine candy bars and 1/2 cup butter in a heavy saucepan; place over medium heat and stir constantly until candy bars melt. Set aside. Beat remaining 1/2 cup butter at medium speed with an electric mixer, about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla. Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed, just until blended, after each addition. Stir in pecans and candy bar mixture. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on wire rack. Remove from pan, let cool completely on wire rack.
Brown ground beef, green pepper and onion in skillet. Drain grease. Add Philadelphia cream cheese and salsa. Heat until cheese is melted and place in crock-pot. Serve with "dip size" Fritos corn chips.
Lightly beat milk and eggs together in a large bowl. Add first measure of cheese, rolled oats, salt, pepper, herbs and cottage cheese. Drain and flake tuna. Add to bowl. Wash and chop the spinach. Wash and slice the mushrooms. Peel and grate the carrot. Peel and chop the onion. Blanch the tomatoes and chop. Add spinach, mushrooms, carrot, onion and tomatoes. Mix thoroughly. Put in ovenproof dish. Sprinkle with second measure of cheese. Bake at 180° C (350°) for 40 to 60 minutes. Serve hot or cold.
Turn crock-pot on high setting while chopping and cutting ingredients. Combine all ingredients except peas in crock-pot. Cover and reduce heat to low setting. Cook 7 to 8 hours or until meat and vegetables are tender. Stir in peas during last 30 minutes of cooking time. (If using high setting, cook for 5 hours or until tender.) Makes 6 to 8 servings.
Scramble very, very, very lightly in butter the eggs and milk until just barely set. Put layer of eggs in greased 9 x 13-inch pan. Sprinkle half of soup on eggs, sprinkle can of mushrooms and sprinkle cheese on top. Add second layer. Sprinkle top with paprika and bake 1 hour at 350°.
Combine mayonnaise and milk in small saucepan. Cook on low heat about 5 minutes or until mixture thickens slightly, stirring constantly. Add Cheddar cheese; stir and heat until cheese is melted. Serve over cooked chicken, vegetables or pasta. Makes 1 cup sauce.
Brown hamburger with chopped onion and drain. Mix with soup and water. Put in bottom of pan. Pour soup over. Sprinkle with grated cheese. Arrange Tater Tots on top evenly. Bake at 400° for 30 to 45 minutes or until onions really start to smell.
Butter a 9 x 13-inch pan or baking dish. Spread 1 1/4 cups rice in bottom of pan or baking dish. Spread 1 package dry onion soup over 1 cup of cut-up chicken. Mix celery soup with 1 can of water and add to casserole. Mix cream of chicken or cream of mushroom with 1 can of water and add to casserole. Bake at 350°.
Brown and drain sausage. Press rolls in a greased 9 x 13-inch casserole dish. Spread sausage over rolls. Next put cheese, then pour beaten eggs and milk over cheese. Bake at 350° for 20 to 25 minutes.
Using mixing bowl, stir together butter and sugar. Stir in egg and milk. Stir in baking powder and enough flour to make thick dough. Stir until dough clings together. On floured surface, using floured rolling pin, roll dough very thin. Using floured cookie cutter, press out cookies. Bake at 325° until golden brown. Sprinkle sugar lightly over tops of cookies while still hot. Makes about 4 dozen cookies.
Have all ingredients at room temperature. Cream butter and sugar and then add well beaten egg yolks and mix well. Sift flour and then measure and sift again with baking powder. Mix vanilla and lemon and almond extracts in the milk and add alternately with dry ingredients. Fold in stiffly beaten egg whites. Pour into greased and floured tube pan and bake 50 to 55 minutes in 350° oven.
Pop popcorn in air popper. Yields 5 to 6 quarts popped corn. Place in large bowl. Combine butter, sugar, syrup and salt in heavy saucepan. Heat and stir over medium heat until boiling. Then boil without stirring for 5 minutes. Remove from heat. Stir in vanilla and soda. Pour over popcorn and toss well until all pieces are coated. Spread on 2 large ungreased shallow pans. Bake in 250° oven for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.
Place chicken in a baking dish. Combine all ingredients. Brush both sides of chicken with glaze. Bake at 375° for 10 minutes. Brush with more glaze. Bake 10 minutes and brush with glaze. Bake until chicken is done, maybe another 30 minutes. Serve on a bed of rice.
Place chicken in a casserole dish. Combine sour cream and cream of chicken soup and pour over chicken. Melt butter and combine with crackers and poppy seed, then pour over the top of casserole. Bake at 350° for 30 to 35 minutes.
Cook cabbage in small amount of water with salt until tender; drain. Spread bread slices with margarine. Combine eggs and milk; soak bread in egg mixture until soft. Add cabbage, cheese, salt and pepper; mix well. Pour into greased 2-quart casserole. Bake at 250° for 1 1/2 hours. Serves 8.
Mix cooked shells with olive oil, 2 teaspoons lemon juice, salt, pepper, green onion and mayonnaise. Mix 2 teaspoons lemon juice and dried dill with tuna. Add to shells mix. Add peas. Gently mix. Chill and serve.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour Eagle Brand milk evenly over crumbs. Top with chips and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars. Store, loosely covered, at room temperature. Makes 24 to 36 bars.
Preheat oven to 325°. Cook spinach as directed. Drain; set aside. Saute mushrooms in butter. Combine mayo, sour cream, cheese and blend. Stir mixture into spinach, add mushrooms and artichoke hearts. Season with salt and pepper. Pour into greased 13 x 9 x 2-inch baking dish. Slice tomatoes 1/2-inch thick and put on top of spinach. Saute crumbs in butter until golden. Sprinkle over top of tomatoes. Bake uncovered 20 to 30 minutes or until heated through.
Mix all ingredients together, then roll by hand into small balls. Bake at 350° for 20 minutes. Frost with confectioners sugar frosting when cool.
Sift together flour, salt and baking powder. Beat egg and add 1/2 cup milk. Add to dry ingredients. Add shortening. Add enough milk to make a soft dough. Roll out and cut into 1/2-inch squares. Drop into boiling broth and add chunks of ham and potatoes. Cook 20 minutes.
Brown hamburger. Make rice to box directions, but do not evaporate water. Add hamburger to rice. Add bean sprouts and chow mein in large pan. Simmer for 20 minutes. Preparation time: 30 minutes.
In shallow baking dish, place chicken, then salt and pepper to taste. Sprinkle with paprika, about 1/2 teaspoon. Cut up margarine and add, then water. Bake 1 hour at 350°, uncovered. Remove from oven and spread soup over chicken and sprinkle with sliced almonds. Cover and bake 15 minutes more. Bake 5 more minutes, uncovered. Serve with Green Rice.