HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix bananas, sugar, butter and eggs. Sift flour and soda. Add to first ingredients. Add chopped nuts. Bake in a greased pan at 350° for 60 minutes.
Season meat with garlic powder, black pepper, generously on all sides. In 8-quart Dutch oven on top of stove, brown meat on all sides in hot cooking oil for about 5 minutes, keeping cover on. Lower heat to medium. Add sliced onions until brown. Add broth and Worcestershire sauce. Simmer pot roast for 3 to 4 hours. The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley. When vegetables are tender, remove meat and keep warm.
Combine beans and jalapeno dip; spread mix on large platter. Top with avocado dip.
In a 5-quart Dutch oven, cook chicken in boiling water with salt, saffron and pepper until done, about 45 minutes. Remove chicken; set aside. Skim off excess fat, if desired. Add vegetables; bring to a boil and cook for 5 minutes. Stir in remaining ingredients; boil for 11 to 13 minutes, or until bow ties are tender.
Mix all ingredients and pour into a greased 2-quart casserole dish. Bake 45 minutes at 350°.
Cook pasta. Combine all ingredients and let sit overnight in a large covered Tupperware container.
Drain fruit (about 2 cups) and boil juice. Dissolve jello in juice. Add cream cheese and mash. Let stand until it begins to thicken. Add nuts and fruit and last Coke. Place in oblong Pyrex glass dish (9 x 12-inch). Chill until set.
Cook ground beef, pork, onion and garlic until meat is browned and onion is tender. Drain off fat. Add tomatoes and break up with fork. Stir in tomato sauce, 1/4 cup parsley flakes, sugar, 2 teaspoons salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, for about 1 hour or until mixture is consistency of spaghetti sauce.
Add water to raisins and boil 5 minutes, cool. Cream shortening, sugar and eggs. Add baking powder, soda, cinnamon, nutmeg, allspice, and salt. Mix well and add chopped nuts. Chill dough; drop by teaspoon on ungreased cookie sheet. Bake 400 degrees for 12-15 minutes. Makes 5 dozen cookies.
Combine first 5 ingredients. Stir well. Place chicken on grill (medium to hot). Grill 15 to 20 minutes, turning frequently. Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently. Serves 8.
In a 1 1/2-quart saucepan, mix flour and salt. Gradually add drippings, stirring until smooth. Add wine. Stir over medium heat until thickened. Reduce heat to low. Stir in sour cream; heat to serving temperature.
Starting with spinach, put each ingredient in large salad bowl. Spinach on bottom, salt and pepper, then put on bacon, then eggs, then torn lettuce, salt and pepper, then cheese, onion and top with frozen peas (put on frozen).
Butter large casserole dish. Mix ingredients together. Put remaining butter on top and bake at least 1 hour at 350°, stirring occasionally.
Combine flour and salt in mixing bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. Roll each half on a floured surface to fit 2 (9-inch) pie pans.
Preheat oven to 350°. Sprinkle the seasonings on the steaks and then broil them for 15 minutes in the oven. Remove meat, then cut each piece into 2-inch wide strips. Place the Italian salad dressing in a large bowl. Add vinegar and beat together with a wire whisk. Place the steak, all bell pepper strips and cherry tomatoes in the bowl. Mix well with the dressing. Chill for 2 hours, then serve.
Chop coarsely all vegetables and steam until just tender. Saute garlic and onions in sprayed skillet until clear. Remove and brown all meat. Place all ingredients into a covered roaster and stir. (Crock-pots may also be used.) Roaster: Bake at 250° for 4 to 5 hours. Crock-pot: Low, 8 to 10 hours.
Bring water and sugar to a boil; add cherry pie filling. Bring to boil again. Add jello and stir until dissolved. Remove from heat; add pineapple, lemon juice, Coke and nuts. Stir together and refrigerate.
Preheat oven to 375°. Spray baking dish with Pam on bottom only. Clean chicken well. Mix soup and water well. Coat chicken with soup and dredge in the stuffing crumbs. Once all chicken breasts have been coated with soup and crumbs and placed in pan, sprinkle evenly with seasoning pack mix. Drizzle with the melted butter. Bake approximately 45 minutes or until chicken is cooked thoroughly. Serves 4.
Cook the potatoes, onion and salt in water to cover and boil for 15 minutes. Add margarine. Cook 5 more minutes. Add ham. Cook 5 more minutes. Add milk. Heat and eat. Do not boil.
Wash beans and put them in water for several hours. Cook them in same water. In a separate pan, heat the 2/3 cup olive oil. Saute the onion, green pepper and garlic; add to beans. Also add salt, pepper, oregano, lauren leaf and sugar. Bring to boil; cook for another hour. Add vinegar and dry wine and cook at low heat for another hour. When ready to serve, add the 2 teaspoons olive oil.
Remove crescent rolls from package and pat 1 package crescent dough carefully on bottom of greased 9 x 13-inch pan. Mix cream cheese, sugar, egg yolk, vanilla and lemon juice together. Carefully spread cream cheese mixture on top of dough in pan. Cover with remaining crescent dough. Beat egg white until foamy and spread on top of dough. Bake at 375° for 20 minutes. Sprinkle with powdered sugar when cool.
Mix potatoes, milk, eggs, white sugar, 1 stick oleo, 1 cup chopped nuts, vanilla, salt and cooking sherry. Put in buttered casserole dish.
Melt butter and cocoa together. Mix sugar, eggs, evaporated milk and vanilla. Add to butter and cocoa. Pour into unbaked pie shell. Bake at 400° for 5 minutes. Reduce heat to 325° and bake for 30 minutes.
Mix ingredients. Bake at 350° for 30 to 35 minutes. Remove and frost while warm.
Combine soy sauce, pineapple juice, lemon juice, sugar, minced garlic and ground pepper. Pour over chicken and marinate for about 1/2 hour or more. Preferred cooking method is barbecue grill. Baste chicken with remaining soy sauce mixture while cooking. Serve with your favorite white rice.
Mix all ingredients. Can be served immediately or will keep a week to ten days in refrigerator. Delicious with vegetables.
Cook in small pan in microwave on High for 8 minutes, stirring in between, until bubbly through.
Bake cake layers according to directions. Cake mix usually makes 3 layers. Mix Cool Whip and sour cream.
Using a medium saucepan, saute onion in butter until tender. Stir in remaining ingredients. Heat through and serve. Makes 4 servings.
Melt the margarine in a 13 x 9 x 2-inch pan. Sprinkle in layers the cracker crumbs, chocolate chips, nuts and coconut. Pour the Eagle Brand milk over this. Bake for 30 minutes in a 350° oven. Cool 15 minutes; cut into squares.
Line jelly roll pan with foil; layer with soda crackers. Cook butter and brown sugar together for 3 short minutes. Pour over crackers. Bake at 350° for 2 to 3 minutes, until crackers float. Remove from oven; sprinkle with chocolate chips. Spread when melted. Cool; break into pieces.
Place carrots and water in a 1-quart casserole; cover with a tight fitting lid or plastic wrap. Microwave on High, 100% power, for 6 to 8 minutes, or until tender. Allow to stand 5 minutes, then drain. Combine brown sugar, orange juice, orange peel and butter in a 1-cup measure. Microwave on High, 100% power, for 1 1/2 to 2 minutes, or until hot and bubbly. Pour over carrots; cover. Microwave on High, 100%, for 1 to 2 minutes or until heated through.
Cook spaghetti until just tender. Brown onion in butter; add ground beef and cook until browned. Add salt, pepper and seasonings. Add soups and Worcestershire; mix spaghetti and meat sauce. Cover and simmer 15 minutes. Put into casserole dish. Top with cheese and heat in oven until cheese melts.
Cream together sugar and margarine. Add eggs. Beat. Add flour. Stir in vanilla, chips and nuts. Bake at 325° for 35 to 40 minutes.
Combine in 3-quart dish sugar, 1/3 cup pineapple juice reserved from drained pineapple slices and light corn syrup. Arrange 5 pineapple slices in single layer over sugar mixture and microwave on High (100%) 8 to 12 minutes or until sugar dissolves and slices are glossy and transparent at edges, turning over and rearranging every 4 minutes. Cool on a wire rack where they will become more transparent while standing.
Combine tea bags and mint with boiling water in saucepan. Steep for 15 minutes. Strain into 1-gallon container. Stir in sugar until dissolved. Add lemon juice concentrate and cold water; mix well. Serve over ice with sprigs of mint.
Beat together first five ingredients. Gently fold in whipped cream. Sprinkle with nutmeg. Easy and yummy! Serves 8.
Mix all ingredients and pour into greased 9 x 12-inch pan. Bake at 325° to 350° for 30 minutes or until brown.
Beat egg in a middle-size bowl. Sift flour and baking powder together. Add sugars, vanilla and salt to beaten egg. Pare and chop or slice apples. Chop nuts. Add to mixture. Spread it all in a greased 9-inch pie plate and bake it 30 minutes at 350°. Tastes delicious.
Toss all together in large bowl; cover and let set overnight. (Helps to sprinkle crackers with the dill weed and the Ranch dressing, then add the oil.)
Preheat oven to 350°. Spread pie filling in bottom of greased 13 x 9 x 2-inch baking pan. Arrange pineapple chunks over this. Sprinkle cake mix over pineapple. Cover with melted butter. Bake for 45 minutes, then top with the coconut and nuts and bake 15 minutes more.
Prepare and cook carrots in microwave (slice carrots on the diagonal or use baby carrots). In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly. Add carrots and cook over low heat, stirring occasionally, about 5 minutes or until carrots are heated and glazed through. Makes 5 to 6 servings.
Mix apples and white sugar and add oil and walnuts. Beat eggs and add with vanilla. Mix soda, baking powder, flour, cinnamon and salt; add to other mixture. Grease a 9 x 12-inch square pan. Bake at 350° for 1 hour.
Preheat oven to 425°. Recrimp pie shell in its aluminum pan, making high fluted edge, or transfer pastry to 4-cup square baking pan and crimp edges.
Add corn meal to boiling water; boil for 5 minutes. Turn into bowl. Add milk. Add remaining dry ingredients that have been mixed and sifted. Add egg, well beaten; add fat. Cook same as other griddle cakes.
Mix eggs, milk and salt together. Add flour and mix well. Roll out on well floured board. Cut and put in hot boiling chicken and broth. Cook until done, approximately 20 minutes.
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans. Bake at 350° for 45 to 50 minutes. Yield: One 9-inch pie.
Brown hamburger meat and onions, then drain and set aside. In saucepan, mix soup, milk, cheese and taco seasoning. Simmer until cheese melts. Add brown hamburger; heat and serve with tortilla chips.
In a heavy saucepan, combine sugar, cocoa, milk and margarine. Bring to a boil. Boil for 3 minutes. Stir in peanut butter and rolled oats. Return to a boil and remove from heat. Immediately drop by teaspoon onto waxed paper. Cool. Yields about 3 dozen.
Combine zucchini and red pepper strips in a microproof 1 1/2-quart casserole. Cover with lid or vented plastic wrap and microwave on High for 5 to 6 minutes or until crisp-tender.
Combine all ingredients and mix well. Use as a dip, or as a spread with crackers.
Crush cookies and mix with melted butter. Pour mix into well-greased 9 x 13-inch pan. Cut ice cream into 8 sections 3/4-inch thick. Spread fudge topping over the ice cream and freeze, then put Cool Whip on top and garnish with cookie crumbs; freeze again.
Combine 2 teaspoons sugar and flour in saucepan. Gradually stir in milk, mixing well. Stir in egg and egg yolk and cook over low heat until thickened, stirring constantly. Cool. Melt chocolate in creme de menthe. Stir into egg mixture. Fold in stiffly beaten egg whites. Spoon into 4 (8 ounce) souffle cups which have been lightly buttered and sprinkled with granulated sugar. Bake in a pan of hot water at 350° for 20 minutes or until souffle tests done (a silver knife inserted in center comes out clean when done). Serve at once. Yields 4 servings.
Combine the first 5 ingredients with 1 cup of the milk. Bring to boil and stir until thick. Beat eggs and add to the other 1 cup of milk. Stir into thickened mixture. Pour into greased casserole dish and bake at 350° for 45 to 50 minutes. Delicious!
Put chicken in shallow pan. Mix undiluted soups together and pour over chicken. Spread sour cream and sprinkle almonds over all top. Bake 350 degrees for 1 1/2 hours serve with rice.
Melt shortening in shallow large pan. Add seasonings; stir in cereal and grated cheese and mix. Place in moderate oven at 350°, stirring occasionally for 15 minutes. Eat as popcorn. Yield: 5 1/2 cups.
Lightly grease 13 x 9-inch or 9-inch square pan. Mix spread, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. Makes about 3 pounds.
In large bowl, combine sweetened condensed milk and lemon juice. Stir in cranberry sauce, pineapple and nuts. Fold in whipped topping. Spread in 13 x 9-inch baking dish. Freeze until firm. Remove from freezer 10 minutes before cutting. Serve on lettuce leaves. Return leftovers to freezer. Makes 15 servings.
Slice cookie dough and spread close together on pizza pan. Bake as directed on cookie package. Cool. Beat together cream cheese, milk and sugar. Spread over cooled cookies. Then add layers of pineapple, oranges, bananas and nuts. Spread strawberry pie filling over the top. Ready to eat, but better if chilled.
Combine instant pudding with condensed milk. Stir in Cool Whip until mixture is smooth. Slowly add milk (about 1/4 cup at a time). Slice bananas and add to mixture. Layer large baking dish with vanilla wafers and pour pudding mixture over wafers. Garnish with vanilla wafers and sliced bananas if desired. Chill for an hour before serving.
Brown meat and drain off grease. Add chili until melted. Add other ingredients; when cheese melts and thickens, serve over Doritos and top with onions, lettuce and tomato.
Combine margarine, oil and sugar and mix well. Add egg; beat 1 minute until well blended. Add vanilla in separate bowl. Combine flour, baking soda and cream of tartar. Add to creamed mixture. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields about 5 dozen.
Heat oil. Fry steak and soy sauce until browned. Stir in peppers and onions; heat until tender. Stir cornstarch in broth; add to meat and vegetables. Cook until thick. Serve over rice.
Chop onion, garlic and fresh chilies. Melt cheese; add tomatoes, onion, garlic, chilies and cumin; mix well. Keep warm; serve with chips.
Sift together the flour, baking powder and salt. Cut in butter until mixture is mealy. Add cheese. Stir in enough tomato juice to make a soft dough. Knead for about 30 seconds. Roll out about 1/2 inch thick and cut into 3 x 1/2-inch strips. Twist the strips together and place on baking sheet. Brush with melted butter and sprinkle with celery seed. Bake for 12 minutes at 350°.
Skin, bone and cut chicken into bite-size pieces. Season chicken with ginger and pepper. In a large frying pan or wok, heat oil to high temperature. Add chicken and stir-fry until browned. Push chicken to one side and add vegetables. Stir-fry vegetables for 3 minutes. Combine 3/4 cup broth, salt and sugar. Add to chicken. Reduce to medium-high heat; cover and cook for 2 minutes. Stir remaining 2 tablespoons broth into cornstarch to smooth paste. Add to chicken and cook for 1 minute. Remove from heat. Stir in Parmesan cheese. Serve immediately. Serves 8.
Put milk in a shallow pan, covered with screen or cheesecloth and let stand at room temperature for 24 hours. Place in quart jar and stir in flour. Let stand at room temperature (warm) for 2 to 5 days until very bubbly. When it has a good sour aroma and bubbles subside, it is ready for use. You may wish to catch another wild yeast if your first one is not active enough or to get a slightly different flavor. It may be kept ready for use in the refrigerator for several weeks before it is necessary to use it and refresh it.
Skin frog legs. Wash; cut off feet. Soak for 1 hour in salt water. Bean an egg. Season legs with salt and pepper. Roll in fine bread crumbs, then in egg and then in bread crumbs again. Fry in hot fat. Drain well.
Combine beans, milk, soup, pepper and 1/2 can French fried onions. Top with remaining onions. Bake, uncovered, at 350° for 30 minutes. Makes 6 servings.
Mix drink, gelatin and sweetener in a saucepan. Heat to boiling point to dissolve gelatin. Add all other ingredients. Pour into an oiled mold or oblong container. Refrigerate to gel. Yields 8 servings.
Combine cottage cheese, cheddar cheese, eggs and flour in a large bowl. Thaw spinach and drain thoroughly. Fold into cheese mixture. Spoon into unbaked pie shell. Bake at 400 - 425 for 40 - 60 minutes until top is puffy and lightly browned.
Boil sugar and water for 1 minute, stirring constantly. Add all three juices. Just before serving, add ginger ale. Sprinkle ginger inside of punch bowl. Makes nearly 3 quarts.
Wash grapes and remove stems. Put 1 cup of grapes and 1/2 cup sugar in a quart jar. Fill jar with hot water. Seal the jars and process in pressure canner at 5 pounds pressure for 8 minutes.
Beat shortening, sugars, vanilla, water and eggs until fluffy. Mix flour with soda and salt; blend into shortening mixture. Stir in nuts and chips. Drop 2-inches apart on greased baking sheet. Bake at 375° for 10 minutes or until brown. Makes 8 dozen.
Layer vegetables, then top with cheese. Mix soup and sour cream and spread over cheese. Combine melted margarine and Ritz crackers and sprinkle over top of soup mixture. Bake at 350° for 45 minutes.
Wash and clean chicken. Use a clean mixing bowl to season chicken. Baste chicken with butter; completely rub the butter on the chicken. Season the chicken with seasoned salt, pepper and poultry seasoning. Open and stir the mushroom soup and add a little water to make it creamy. Pour soup over chicken and mix it with your hands thoroughly. Pour chicken into baking dish. Cover with onions and bell peppers (sliced). Bake 2 hours at 300°.
Cut beef into 2-inch strips. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and dash of white pepper in a bowl. Cover and refrigerate 20 minutes. Cut broccoli into 1-inch pieces. If using fresh broccoli, it needs to be blanched. No need to blanch frozen broccoli. Slice onion and mushrooms. Mix 1 tablespoon cornstarch and the water
Cream together butter and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Turn into 1 1/2-quart casserole. Bake, uncovered, 1 hour or until brown on top at 350°.
Brown ground beef in skillet. Season to taste. Drain. Melt cheese in meat. Add picante sauce. Let cook on low heat for about 5 minutes. Serve with tortilla chips.
Spread cream cheese in bottom of baking dish. Spread chili over cream cheese. Spread onion over chili. Spread Cheddar over onion. Sprinkle ripe chopped olives over Cheddar, if desired. Cover with plastic wrap and microwave on High for 5 minutes or until Cheddar melts and runs together.
Preheat oven to 350°. Spray 8-inch square baking pan with vegetable spray. Set aside. In medium bowl combine flour, cocoa and salt. Mix well. In large bowl, whisk egg whites, egg, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended. Do not overmix. Pour batter into prepared pan. Sprinkle with walnuts. Bake until just set; toothpick inserted in center comes out clean, about 25 minutes. Place pan on wire rack. Cool for 15 minutes. Cut into squares.
Mix all ingredients and pack in foil pans about 1-inch deep and place in freezer. Keeps a long time.
Prepare cake mix as directed on package. Let cool. Crumble half of cake in the bottom of a punch bowl. Mix pineapple, pie filling and pecans. Pour half mixture over cake in punch bowl. Prepare pudding mix as directed on package. Pour half of pudding over pineapple mixture in punch bowl. Repeat layering. Top with Cool Whip, nuts and coconut.
Combine rice, green pepper, onion, chicken, French dressing and Tabasco. Toss lightly. Chill thoroughly (overnight if possible). Cut eggs in half. Combine yolks in small bowl with balance of ingredients. Refill egg whites. Arrange lettuce in salad bowl. Mound rice in center. Arrange stuffed eggs on top.
Cook 1 cup of blueberries with sugar and 1/2 cup of water until soft. Make paste of flour, salt and 1/2 cup of water; add to cooked berries. Cook slowly until thickened. Add to uncooked berries; turn into shell. Refrigerate for 3 hours.
Mix all ingredients together and let stand for 1 hour. Roll out thin, cut in desired pieces. Fry in deep fat. To eat, dip in honey. This dough can be used for fried pies.
Spray 9-inch square baking pan with cooking spray. In large bowl, combine dry ingredients and raisins. In medium bowl, combine remaining ingredients. Add to dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350° oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce. Makes 16 servings.
In a 9 x 13-inch baking pan, mix all ingredients; toss thoroughly. Cover with foil in which holes have been punched. Bake at 350° for 1 hour and 15 minutes, or until all vegetables are tender. Remove foil in the last 15 minutes of baking.
Cook and drain spinach. Saute onion in oleo. Add onions to spinach and other ingredients except artichokes which have been cut in half and lined in a 3-quart casserole. Pour spinach mixture over artichokes and bake at 350° until bubbly. Serves 16.
Cook peas until tender, but still bright green in color. Drain and cool. Mix the remaining ingredients with peas, adding enough Miracle Whip to hold the mixture together. Salt to taste. Chill for 2 to 3 hours before serving. Serves 8 to 10.
Mix together cream cheese, sour cream and taco seasoning and spread on bottom of 9 x 13-inch pan. Sprinkle with lettuce, black olives and cheese. Top with onions, mushrooms and peppers if desired. Buy a bag of tortilla chips and dip in.
Combine raisins, boiling water, salt, cornstarch, orange juice and lemon juice; cook until thick. Remove from heat. Add Equal and lemon rind. Pour into uncooked crust. Top with lattice crust. Bake 15 minutes at 425°, then 20 to 25 minutes at 350° or until crust is done.
Mix all ingredients together. To serve: use 1/3 cup of mix with hot water in regular cup size.
Parboil breasts. Place sauerkraut in casserole. Arrange breasts over kraut. Cover. Bake at 325° for 1 hour or until tender.
Spread drained chillies thinly in 10 x 6 baking dish. Sprinkle grated Cheddar cheese on top of chillies. Beat eggs. Add milk and heat together with eggs. Pour eggs and milk over chillies and cheese. Bake at 350° for 20 minutes.
Saute onion and mushrooms in butter. Use garlic salt to season. Place in 2-quart casserole. Add rice and beef consomme. Bake at 350° for 1 hour. Cover casserole dish while baking.
Cream the butter, shortening and cream cheese, gradually adding sugar. Beating well at medium speed, add eggs. Beat well after each egg. Combine flour, soda and salt; add to creamed mixture, stirring until well blended.
In a small mixer bowl, beat together softened butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon until well combined. Beat in the softened ice cream. Turn mixture into a 4-cup freezer container. Seal and freeze. (Mixture will not freeze solid.) Makes about 4 cups of mix.