HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in shortening on top of stove. Add remainder of ingredients. Simmer 1 hour until tender. Serve over or with cooked white rice.
Dissolve Jell-O in 1 cup boiling water. Cool. Add evaporated milk. Chill until slightly set. Blend mayonnaise and softened cream cheese. Add to thickened Jell-O mixture. Drain pineapple and fruit cocktail. Add fruits to Jell-O mixture. Pour into mold. Does well in Tupperware mold.
Cut chicken breasts in one-inch pieces. Marinate in lemon juice, oil, oregano, salt and garlic. Unwrap phyllo dough; place on wax paper and keep covered to keep moist. Cut dough in half lengthwise forming 2 strips each 6-inches wide. Fold in half crosswise; brush with melted butter. Put two pieces of chicken at short end and roll; form a package. Brush with melted butter and bake at 400° for about 15 minutes.
Cut snapping turtle meat into steaks (thick as possible) and batter down with hands. Saute in butter and season to taste. Serve with jelly or appropriate sauce.
In a medium sized pot, make a roux with flour and oil. Saute onions and celery on high for 3 minutes. Stir in water and seasoning and chicken. Cover and cook for 15 minutes. Add shrimp and crabs; reduce heat. Cook 25 minutes; add oysters, juice and sausage. Cook 10 minutes. Sprinkle with file.
Heat oven to 350°. Blend cake mix, pie filling and eggs in a large mixing bowl. Beat at medium speed for 2 minutes. Combine sugar and cinnamon. Spread half cake mixture in a greased 13 x 9-inch pan. Sprinkle with 1/2 sugar mixture. Repeat with remaining batter and sugar mixture. Bake for 30 to 35 minutes.
Cream oleo, oil and sugars. Add beaten egg and vanilla. Add dry ingredients, oatmeal, Rice Krispies and coconut; mix well. Roll into balls from tablespoon. Flatten with glass dipped in sugar. Bake at 350° for 9 to 10 minutes on a greased cookie sheet.
Melt 1/4 pound butter in each of 2 skillets. In one, brown the bread cubes until crisp. In the other, stir-fry onions and celery until soft and translucent. Mash the potatoes, adding the milk, eggs, salt and parsley. Fold in the celery and onion mixture and the bread cubes carefully so the cubes remain whole. Pour into a large baking dish and bake at 350° for 1/2 hour.
Combine cream cheese and honey, mixing until well blended. Stir in nuts. Chill. Great for topping pumpkin muffins!
Mix in order given and bring to boil. Simmer 15 minutes. Pack into sterilized jars and seal at once.
Combine kraut, onion, parsley and seed in 13 x 9 x 2-inch pan. Top with 2 cups cheese and 2/3 cup dressing. Layer beef slices. Add rest of cheese and dressing. Toss bread cubes with margarine and spread on top. Bake in 375° oven for 35 minutes.
In large bowl, tear bread into dime size pieces. Mix both turkey and hamburger with bread. Add all remaining ingredients except 1/2 cup Worcestershire and 1 stick margarine or butter. Make into patties. Melt butter or margarine in large frying pan; add 1/2 cup Worcestershire on medium to medium-low heat; fry slowly covered, approximately 10 to 15 minutes each side or until no longer red in middle.
Let sausage and cheese stand at room temperature before making. Mix together with Bisquick and sauce. Form into small balls and place on ungreased pans and bake at 375° for 15 minutes. Cool and freeze. Reheat before serving.
Combine fruits and nuts in bowl and dredge with 1/4 cup flour. Heat milk in small saucepan (or in microwave bowl in microwave oven) until very warm, not hot. Pour into large bowl. Sprinkle yeast and the 1/2 teaspoon sugar into milk. Stir to dissolve; let stand until bubbly, about 10 minutes. Stir in remaining sugar, softened shortening, eggs, salt, cardamon, lemon rind, almond and rum flavorings and 3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface. Knead until smooth and elastic, about 15 minutes, using only as much additional flour as needed to keep dough from sticking.
Cook butter and sugar over low heat until bubbly. Cool and add eggs, one at a time, beating thoroughly. Add vanilla and cream, then sifted dry ingredients and coconut. Mix thoroughly. Nuts may be added. Spread in shallow pan (greased) and bake at 350° for about 25 minutes. While warm, cut in squares.
Beat butter, sugars, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into butter mixture. Stir in nuts and chips. Drop 2 inches apart from teaspoon onto greased baking sheets or pour onto cookie sheet. Bake at 375° for 8 to 10 minutes, or until golden brown.
In large shallow baking dish, add shrimp to all other ingredients. Bake at 450° for 5 minutes. Turn to broil for additional 5 minutes. Serve over rice.
Cook zucchini and onion in boiling salted water for 5 minutes; drain well. Mix sour cream, soup, carrots, garlic and Tabasco sauce; set aside. Combine stuffing and melted margarine. Put half of this crumb mixture in 8 x 11-inch or 9 x 13-inch baking dish. Add the zucchini to the sour cream and soup mixture; pour over crumbs. Cover with remaining crumbs. Bake, uncovered, at 350° for 30 to 35 minutes.
Combine milk, sugar, margarine and salt. Heat until margarine melts. Cool to 115°. Stir in yeast mix and flour. Cover and let rise. Roll out and cut into squares. Dip in margarine. Put in Bundt pan and let rise again. Bake at 350° for 30 to 40 minutes.
Cook fettucine in salted water to desired doneness. Drain and rinse with hot water. In large skillet melt margarine; saute onion and garlic until tender. Add shrimp and saute 2 to 3 minutes. Remove shrimp from skillet; keep warm. Add 2 tablespoons margarine and whipping cream to skillet; heat until margarine melts. Stir in cheese, salt and pepper. In large saucepan combine fettucine, broccoli, and cream mixture; cook until thoroughly heated. Place on warm serving platter; spoon shrimp over top. Makes 6 to 8 servings.
Soak beans 4 to 8 hours, then cook by bringing to a boil. Simmer until done. Cook rice by instructions on bag. Cook beans with coriander, cumin and garlic. Place beans in a large casserole dish. Add rice, then chopped tomatoes with juice. Add cheese and olives. Bake at 350° for 30 minutes.
Mix unprepared pudding with pineapple. Then add Cool Whip and nuts. Fold in marshmallows.
Marinate lamb in soy sauce, brandy, garlic and cornstarch for one hour or more. Heat a wok or large skillet. Add oil to thinly coat bottom of pan. Add salt and ginger. Cook until ginger begins to brown and dry up. Add lamb with marinade, all at once, and saute until lightly browned. Add onions and bouillon. Cover and cook until meat is as done as you like it (about 1 minute for rare). Remove cover and add bean sprouts, snow peas, water chestnuts and cashews. Cook about one minute more, stirring constantly. Serve over cooked rice.
Brown the meat, onions and garlic. Drain off excess fat. Add the 2 cans of soup and a small amount of water, bring to boil and let simmer while cooking the macaroni shells.
Mix peanut butter, sugar and eggs. Roll dough into balls and place on cookie sheets. Bake at 375 for 8-12 minutes or until lightly brown. As soon as they come out of the oven firmly place a kiss in the center of each of the cookies. Cool. Store in airtight container.
Melt butter in saucepan. Add flour, liquid from asparagus and cream of asparagus soup; heat until creamy. Combine milk and cornstarch; add this to mixture and cook until thickened. In casserole dish, layer with 1/2 of the English peas and 1/2 the asparagus, then covered with half of thickened sauce and repeat with remaining peas, asparagus and sauce. Top with grated cheese and bake at 350° until heated throughout and cheese is melted, about 15 to 20 minutes. Watch closely.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add gelatin mixture. Fold in whipped topping. Pour into pie shell. Sprinkle with peanuts until firm. Refrigerate and leave 1 to 2 hours. I always do overnight as the longer, the better the flavor. Yields: 6 to 8 servings.
Blend these ingredients and pour over vegetables. Refrigerate and marinate 48 hours. (Shake or stir occasionally.) Keeps for several days.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries.
Preheat oven to 350°. In a large bowl, combine all ingredients. Mix well. In a large, shallow baking dish, shape into a loaf. Bake 1 hour.
Separate biscuits; cut each into thirds. Wrap dough around cheese cubes; seal well. Fry in hot fat 2 to 3 minutes until brown.
For syrup, bring to boil the sugar and water; add cranberries and cook until they pop. Dissolve Jell-O with 2 cups boiling water. Add to Jell-O the cooked berries, pineapple and nuts. Put in refrigerator to jell.
Cook first four ingredients until thickened. Then add last four items. Mix together gently. Pour into pie crust. Top with whipped cream. Makes 2 pies.
Mix Jell-O in water. Let it dissolve, then add all other ingredients. Mix well. Put in refrigerator and let it jell.
In a skillet, saute the onion in the butter. In a bowl, combine the muffin mix, egg, milk, corn and Tabasco to taste. Pour into a greased 8 x 8 inch pan. Add the sour cream, salt, dill weed and 1/2 c. cheese to the sauteed onions, and spread all over the batter. Sprinkle with the remaining cheese and bake at 425° for 25-30 minutes. Cut into squares and serve warm.
Mix all ingredients (except coconut) well with mixer. Add coconut and mix with spoon. Pour into oven baking dish. Top with topping.
Drain canned beans. Combine beans, mushroom soup, milk, bacon bits, salt and pepper. Turn mixture into a 1-quart casserole dish. Bake, uncovered, in a 350° oven for 35 minutes. Sprinkle with French fried onions. Continue baking about 5 minutes.
Mix flour, baking soda, cream of tartar and salt together and set aside. Mix together sugars, margarine and almond extract. Stir in oil and eggs. Mix with electric mixer until well mixed. Add flour mixture one cup at a time. Use electric mixer until mixture becomes very thick, finish mixing with a wooden spoon. Chill dough. Roll chilled dough into walnut-sized balls. Place on cookie sheet. Press with fork or a tumbler dipped in sugar. Bake 10 to 12 minutes at 350°.
Rinse fish and pat dry. Place in a baking dish. Combine first 7 ingredients. Stir with a wire whisk until well blended. Pour mixture over fish, cover and marinate 30 minutes to an hour in refrigerator. Remove fish from marinade. Coat grill with vegetable spray and grill fish over hot coals or broil 6 minutes on each side or until fish flakes. Baste with extra marinade.
Spray Bundt pan with Pam. Sprinkle a few nuts in bottom of pan. Stand up biscuits in circle of pan. Mix Jell-O pudding mix, brown sugar and nuts. Sprinkle mix over and between biscuits. Pour the melted butter or oleo over top and bake at 350° for 30 or 35 minutes. Turn out onto plate and serve while warm.
Blend until smooth. Serves 4-6. Note: Can use small pkg. of frozen strawberries and 1 banana instead of orange juice.
Mash avocados. Add lemon juice, salt and pepper. In separate bowl, mix sour cream, mayonnaise and taco seasoning. Refrigerate both mixtures.
Heat oven to 300°. Melt butter, salt and hot sauce. Add pecans. Stir to coat. Bake 20 minutes, stirring every 2 to 5 minutes. Sprinkle with the Worcestershire sauce.
Stir shortening to soften. Gradually add 2 cups sugar and cream together until light and fluffy. Add extract. Sift 3 cups flour, baking powder and salt together 3 times; add to creamed mixture alternately with milk and water, a small amount each time. Beat after each addition until smooth. Fold in egg whites. Bake in 2 paper-lined 9 x 9 x 1 3/4-inch pans in moderate oven at 350° for about 30 minutes. Put layers together with the following filling.
Combine softened cream cheese or margarine, mixing until well blended. Add flour; mix well. Shape into ball; chill. Cut sausage links in half crosswise. Simmer in water 2 minutes; drain. Cool. Divide dough in half. On lightly floured surface, roll out each half to 12-inch square. Cut each square into 16 (3 x 3-inch) pieces. Spread each piece with mustard to within 1/2 inch of edge. Roll around sausage half; seal ends. Dip each roll in seed. Place seam-side down on ungreased cookie sheet. Bake at 375° for 20 to 25 minutes or until lightly browned.
Beat eggs and sugar. Add oil and vanilla. Combine dry ingredients. Mix all together. Add squash. Bake in 3 loaf pans. Cook 55 minutes at 325°. Freezes well.
Blend flour, baking powder, salt, sugar and shortening like pie crust. Add milk and mix thoroughly until forms a soft dough. On a floured surface, pat dough, then roll out to a rectangular shape with 1/4-inch to 1/2-inch thickness. Spread softened margarine over the dough. Sprinkle cinnamon, sugar, apples, and more cinnamon and sugar. Roll up like a jelly roll. Cut in 2-inch slices and place in 9 x 13-inch pan (sprayed). Pour Syrup (recipe follows) over slices. Bake at 425° for 30 minutes or tops are golden brown and center is firm. Serve warm or cold.
Combine first five ingredients. Then add the liquids. Stir well. Pour into 9 x 9-inch pan. Sprinkle 1 tablespoon uncooked oatmeal over top of batter. Bake at 350° for 15 to 17 minutes for chewy brownies. Yields 16 pieces. Has 68 calories. Exchange: 1 starch.
Mix all the ingredients together. Grease a 9-inch glass pie plate. Bake at 350° for 45 minutes or more. Check for doneness. You can double this recipe.
Cook until mixture has some thickness; cool. Add all kinds of fruit (canned or fresh). Also you can add nuts or coconut.
Cream Crisco and sugar; add eggs. Sift dry ingredients 3 times. Add dry ingredients to creamed mixture alternately with buttermilk. Add vanilla and food coloring. Beat well. Fold in soda dissolved in vinegar. Bake in 3 greased and floured 9-inch pans at 350° for 30 minutes. Cool and frost with White Frosting for Red Velvet Cake.
Combine all ingredients together. Hold out 1 cup pecans. Mold ingredients into a ball and roll in the remaining cup of pecans. Refrigerate.
Make thick sauce. Melt 4 tablespoons butter. Add 4 tablespoons flour. Add stock and milk. Bring to a boil. Cook until thick and smooth. Add seasonings and parsley. Let cool.
Cook spaghetti according to package directions. In a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti. Add to egg mixture with cheese, spinach and half of onions. Pour into a greased 2-quart baking dish. Cover and bake at 350° for 30 minutes. Top with remaining onions. Return to oven for 5 minutes.
Boil potatoes until soft, then drain. In the meantime, brown beef and onion. Mix in beans and soup and add salt and pepper to taste. Spread meat mix in a Dutch oven. Mash potatoes and mix in milk, eggs, salt and pepper to taste. Spread mashed potatoes on top of meat mix, leaving edges open for bubbling. Bake at 350° for approximately 30 minutes until top browns.
In a skillet, brown the ground beef and drain. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in a glass baking dish. Top with 3 or 4 taco shells. Top with half of each: beans, meat mixture, sour cream and cheese. Repeat layers; cover with foil. Bake at 350° for 30 minutes. Top with lettuce and remaining salsa. This dish will serve 6 to 8 people.
Cook potatoes and turnips in boiling salt water to cover in 3-quart covered saucepan over medium heat, about 20 minutes. Drain. Return to pan. Shake pan over low heat a few seconds to dry. Mash vegetables. Add remaining ingredients. Beat with fork until fluffy.
Break lettuce in small pieces. Place in salad bowl with celery, onions, cucumbers, green pepper and tomato. Pour only enough dressing over vegetables to lightly coat each piece. Garnish with cubes of Feta cheese, anchovy fillets, Calamata olives and boiled shrimp (optional).
Stir 3 tablespoons powdered instant coffee into devil's food cake (dry mix) or use strong cold coffee in place of water. Mix and bake as directed. Cool. Frost with Mocha Butter Icing.
Cook hamburger, onion, celery and green pepper in bacon grease until brown. Drain hamburger (if needed). Add other ingredients and cook 2 hours at 350°.
Mix sugar and margarine well. Mix together dry ingredients and add. Mix until well blended. Put in a bread tin and bake in a preheated 300° oven for 1 hour.
Cook beef and green peppers in electric skillet until done. Add both cans of soup, water and soy sauce. Stir until celery soup is thinned out. Simmer. Pour over rice.
Heat skillet until almost smoking. Turn burner down to low. Mix 1 to 1 1/2 cups corn meal mix, milk and egg. May also add chopped onion and/or sour cream. Add water if needed to make batter thin like cake batter. Pour into hot skillet and place lid on. Then turn batter and let cook. Crack lid to let the steam out so cornbread will not be soggy. One bag of self-rising corn meal is used.
Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Drop by rounded teaspoonfuls on ungreased cookie sheet. Press with back of floured fork to make crisscross. Bake at 350° for about 10 minutes. Makes about 5 dozen.
Blend butter with flour. Add tomato soup and sour cream. Cook spinach with onion according to package directions. Line baking dish with this mixture. Cover with raw rice, then crab meat and add sauce. Top with grated cheese. Bake at 350° until thoroughly hot and cheese melts, about 30 to 40 minutes. Season to taste. Serves 4 to 6.
Clean and trim excess fat from steak. Cut into 3-inch wide by 5-inch long pieces. Salt and pepper the steak and dredge in the flour. In a frypan, place the cooking oil and heat. Place steak in frypan and cook, turning occasionally until done. Remove from the frypan and add remaining flour to the cooking oil; stir until brown. Add water to make gravy a smooth texture. Add onions. Return the steak. Cover and cook for an additional 10 to 15 minutes over a low fire. Serves 6 to 7.
Melt butter. Fry onions in butter, then add flour. Stir and add milk. In separate pan, boil water and add bouillon cube. Add to first mixture. Cube potatoes and mix with green beans. Pour cream sauce over both.
Bring to a boil the sugar, oil, vinegar and salt. Add remaining ingredients and let stand 12 to 24 hours in refrigerator. Will keep for days.
Dissolve gelatin in hot water. Chill until slightly thickened. Add remaining ingredients. Chill for several hours or until firm.
Beat eggs and sugar well, then add cocoa and flour. Put in microwave until thoroughly heated. Bake pie crust with pie weights until brown. Pour filling into baked crust, filling will be very thick. For meringue: beat 1/2 cup sugar and 3 egg whites until stiff peaks form. Bake pie with meringue on top until browned.
Heat oven to 375°. Grease 2-quart casserole. Cook noodles according to package directions. Brown meat and drain. Put into casserole and mix in 1/2 can of onions. Prepare gravy mix according to package directions, except increase water to 1 1/4 cups. When thickened, add 1/2 cup sour cream, mixing well. Drain noodles. Return to pan. Pour and stir in the gravy mixture. Spread this over the meat/onions in casserole. To remaining sour cream, add egg and seasoned salt, mixing well with a fork. Pour over noodles, making sure all are covered. Bake for 25 minutes, uncovered. Top with remaining onions and bake 5 minutes more. Serves 4 to 6.
Pierce chuck roast; cover with meat tenderizer and pepper well. Mix marinade of vegetable oil, ketchup, vinegar with garlic and a few shakes of Worcestershire sauce. Cover roast and marinate at least 12 hours. Grill and baste with marinade. Roast has better texture when room temperature before grilling.
Dissolve the yeast in the warm water. Add the table salt and sugar. Blend in the flour. Put on bread board and knead for 5 minutes or until smooth. Divide into 4 equal parts. Roll each part separately. Cut into 5 equal pieces. This will yield 20 small pieces, each of which will be rolled (like a rope) and formed into a pretzel. Place on lightly greased cookie sheets. Flip over; brush each pretzel with beaten egg and sprinkle with coarse salt. Let rise 20 minutes. Bake at 375° for 10 minutes or until lightly browned. Cool and place in airtight container and freeze. Thaw at room temperature and warm in oven. Serve plain or dip in cheese or mustard.
Melt lard in heavy pot. Add hamburger, salt, pepper and chili powder. Chop onion fine and add. Stir in tomato juice. Let cook 1 hour or until thick as desired.
Cream butter, then sift sugar. Add to butter a little at time, until all is used. Then add egg yolks, beaten until light. Add flour gradually and last add beaten egg whites. Fold whites in lightly. Pour into a greased loaf pan or tube cake pan and bake 45 minutes in a moderate oven. Do not open oven door until cake has been in oven 40 minutes. A pan of water in bottom of stove helps.
Place potatoes in a baking dish. Combine butter and honey and pour over potatoes in a hot (400°) oven, 15 to 20 minutes, basting frequently.
Wipe ribs with wet towel or with damp cloth. Place ribs in a single layer in a shallow roasting pan. Roast ribs at 450° for about 20 minutes, turning once.
Bake crusts with pecans on top; cool. Cream the cream cheese with 2 cups powdered sugar. Put a layer in each crust. Beat Dream Whip (2 envelopes) with cold milk. Put a layer in each crust. Divide pie filling on each pie. Garnish with remaining Dream Whip.
On English muffin, spread chili sauce, add a slice of cheese, a slice of bacon and season with poultry seasoning. Broil in oven approximately 7 minutes.
Boil chicken and cut in bite size pieces. Chop onion and saute in butter in large skillet. Add green chilies, soup and water. Mix and simmer 15 to 20 minutes.
Mix cake mix, oleo and 1 egg together and press into pan (9 x 13-inch). Cream together cream cheese, 2 eggs and powdered sugar. Pour over cake mix and bake at 350° for 40 to 45 minutes.
Heat oven to 250°. Break pretzels into pieces. Place in oven on cookie sheet for 20 minutes. While pretzels are baking, mix dressing, oil and dill weed. Remove pretzels and place into plastic bowl with lid; pour (well mixed) oil over pretzels, mix and shake. Place pretzels back on cookie sheet and bake 20 more minutes. Keep stored in plastic bowl.
In medium sized bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate (not freeze) 2 to 3 hours. Garnish with chilled cherry pie filling before serving.
Stir ingredients until smooth. Bake at 375°. Good for strawberry shortcake.
Bring water, cornstarch, sugar and food coloring to a boil. Cook until thick and clear. Remove from stove and add Jell-O. Cool 10 minutes in freezer. Add strawberries and mix. Pour into pie shell. Chill in refrigerator, then top with Cool Whip.
Combine the first 7 ingredients. Make a dressing with the remaining ingredients. Pour over salad. Needs to set in refrigerator at least overnight. Will keep up to 6 weeks.
Mix cream cheese and Miracle Whip. Add other ingredients. Chill. Serve with crackers.
Mash cheese and crisco; cream well. Add flour and salt; Mix well. Roll into small balls; chill 1 hour. Place on ungreased cookie sheet. Bake at 450° for 10 minutes. Balls will flatten as they cook.
Cook until thick when dropped in cold water. Beat all the time. Add the Marshmallow Fluff after removing from fire. Beat until thick. Pour over nuts.
Bake cake mix as directed on package. Cool. Beat whipping cream and powdered sugar in a chilled bowl until stiff. Fold in cherries, juice and nuts. Frost cake. Refrigerate.
Blend cream cheese into hot potatoes. Beat and add eggs and chopped onion. Sprinkle with paprika. Bake at 400° for 30 minutes. Serves 12.
Cut meat into 1/4-inch strips. Works better if meat is a little frozen. Mix ingredients. Marinate strips of meat overnight, mixing once or twice. Turn oven on to slowest temperature. Dry on oven rack for 3 or more hours or until meat is dark and cracks when it is bent. Remove and cool. Store in airtight container.