HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, combine pineapple syrup, water, vinegar, soy sauce, cornstarch, brown sugar and salt. Mix until smooth. Bring to boil, stirring constantly. Reduce heat and simmer until clear and thickened. Add pork and remaining ingredients. Cook 5 minutes or until heated. Serve over rice.
Combine the yogurt, marmalade and the cinnamon. Cover and chill for several hours. Serve with assorted fresh fruit.
Mix cream cheese, milk and Cool Whip. Add all other ingredients. Chill overnight.
Preheat oven to 350°. Mash sweet potatoes. Blend in the eggs, add yogurt and whip with a hand-held mixer until potatoes are fluffy. Add more yogurt, if needed. Stir in the chives, parsley, salt and pepper. Bake for 30 minutes or until lightly browned on the top.
Blend oats in blender or food processor 1 minute. Combine ground oats, sugar, baking powder, salt and cinnamon. Add blueberries, milk, oil and egg whites. Mix until dry ingredients are moistened. Fill lined muffin cups almost full. Bake 20 to 22 minutes at 400°. Makes 1 dozen.
Pawley's Island is in South Carolina near Myrtle Beach. One of the places we used to go to eat, was an old weathered clapboard house, and no matter what time you went, you had to stand in line to get in.
Blend all ingredients and roll by hand into small balls about 3/4-inch in diameter. Chill in refrigerator (about an hour or longer). Insert toothpick into each ball and dip into chocolate paraffin mixture to coat thoroughly.
Cook sugar and milk over medium heat until sugar dissolves and mixture boils. Cook to soft stage for 3 minutes. Remove from heat and quickly add remaining ingredients. Pour into buttered 9 x 9 x 2-inch pan. Cool.
Melt margarine in baking dish. Sprinkle onion soup mix over margarine. Salt and pepper chicken and place in dish. Pour rice over chicken. Pour water in dish. Cover. Bake at 350° for 1 1/2 hours.
Mix all spices in a bowl; put in shaker and use to season foods instead of using salt.
Crush wafers in fine crumbs. Add sweetened condensed milk and mix thoroughly. Add raisins and pecans; mix well. Press out in a wax paper-lined pie tin. Chill or freeze. May be cut in thin slices.
Lightly grease a 9 x 13-inch baking dish. Arrange bread cubes on bottom of dish. Brown sausage in skillet about 15 minutes. Drain and spread over bread cubes. Mix together the eggs, cheese, milk and other optional ingredients as desired. Cover and refrigerate overnight.
Drain artichokes well. Shred Parmesan cheese. Blend all ingredients together. Pour into pan. Bake at 400° for 30 minutes. Serve with flat crackers.
In a bowl, cream butter with sugar. Alternately add the milk and dry ingredients. In separate bowl, beat egg whites until light, then fold into mixture. Stir in vanilla. Place in lightly greased 9 x 13-inch cake pan and bake in a 350° oven for 45 to 50 minutes.
Mix all ingredients well. Separate crescent rolls and put approximately 2 tablespoons of chicken mixture in center of each crescent roll. Bring up edges and pinch closed. Bake on cookie sheet at 350° for 9 to 11 minutes or until done.
Preheat oven to 350°. Mix together all ingredients, except cornflake crumbs and margarine. Spoon into 13 x 9-inch pan. Mix together cornflake crumbs and margarine; spread evenly over potatoes. Bake for 60 minutes or until potatoes in center are golden and bubbling. Makes 10 to 12 servings. Can be prepared and refrigerated overnight, then baked just before serving.
Cook bacon until crisp in a large skillet. Remove bacon from pan and break into bits. Add onion and pepper to bacon drippings in pan and cook until soft. Add bacon bits and remaining ingredients. Cover and cook slowly 30 minutes, stirring occasionally. Remove cloves and bay leaf. Serve hot. Makes 4 servings.
In a 2-quart saucepan, over medium heat, cook onions in margarine until tender (approximately 5 minutes). Stir in flour, salt and pepper until blended. Gradually stir in skimmed milk. Cook until mixture thickens, stirring constantly.
Mix dry ingredients. Add liquid ingredients. Pour into greased 9 x 13-inch dish.
Mix everything and place in casserole dish. Dot with 1 cube butter. Top with garlic and onion croutons. Bake in a 350° oven for 1 hour or until crusty brown.
In skillet, brown meat and drain. In saucepan, boil water. Add dry soup mix and rice. Cook for 7 minutes.
Place chicken in baking dish. Season with salt and pepper. Place cheese over chicken. Spread soup over cheese. Sprinkle stuffing; pour butter over casserole. Bake at 350° for 1 hour.
Combine chicken, soup and sour cream in a large bowl. Put into a casserole dish. Cover top with crushed Ritz crackers. Pour melted margarine over crackers. Cook at 350° until crackers are brown, 30 minutes.
Brown beef; drain. Add chili mix, tomatoes, beans and water. Bring to a boil. Let simmer 10 to 15 minutes.
Combine all ingredients. Top with almonds or Chinese noodles. Add Ranch salad dressing to taste.
Dice peppers, onion, tomatoes and artichokes. In a large bowl, mix vegetables, tortellini and Parmesan cheese. Add Italian dressing. Serves 4.
Brown and drain beef. Add all ingredients except noodles and mix well. Cook noodles as directed. Add to the rest of the ingredients. Sprinkle Mozzarella cheese on top of the casserole. Bake at 350° for 45 minutes covered and 15 minutes uncovered. Makes 2 casseroles.
Rub pork with salt and pepper. Make tiny knife slits in the meat. Insert garlic slivers in slits. Broil meat 15 minutes to remove excess fat. Place 1 sliced onion in the bottom of crock-pot. Add pork roast and remaining ingredients to crock-pot. Cover and cook on high heat for 5 hours or on low 10 hours.
Spoon whipped topping evenly into 6 dessert dishes using a spoon. Spread into bottom and up sides of each dish.
Make Zesty Barbecue Sauce. Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture.
Soak gelatine in 1/4 cup cold water. Heat soup to boil. Add gelatine to soup and cool. Cream together cream cheese and mayonnaise; mix into gelatine. Add chopped vegetables. Place in a 2-quart mold and refrigerate until jelled. Serve with crackers.
Dust the fillets with flour. Heat the butter and oil in large, heavy pan over medium heat. Add fillets and cook 3 minutes on one side; turn and sprinkle seasonings evenly over the browned side. Cook another 3 minutes and turn, sprinkling this side with seasonings. Turn the heat on high and sear each side for about 2 minutes. Garnish with parsley and serve immediately. Serves 4.
Melt margarine; blend in flour, onion, salt and pepper. Stir until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. When thickened, stir in chicken and vegetables. Pour into Jiffy pie crust bottom and cover with top crust. Cut slits to allow steam to escape. Cook, uncovered, at 425° for 30 to 35 minutes (until crust is brown).
Heat oven to 350°. In medium mixing bowl combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla extract; beat until smooth. Pour batter into square pan (8 x 8 x 2-inches) or (9 x 9 x 2-inches). In small bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired. Makes 8 to 10 servings.
Mix cornstarch, sugar, water and salt in saucepan; cook until thick and clear. Cool slightly. Beat egg whites with electric mixer until frothy. Continue beating while pouring in cornstarch mixture. Beat 5 minutes. Use meringue to cover cooled filling in pie shell, sealing edges to crust. Bake at 450° for 5 to 7 minutes or until meringue is golden. Makes 1 pie.
Can be topped with sausage pieces. Bake in 350° oven for 2 1/2 to 3 hours.
Combine dry ingredients; stir in oil and milk at the same time. Roll out dough between sheets of waxed paper on a dampened surface. Cut rolled out dough with a floured biscuit cutter or cut into squares with a knife. Bake at 450° on an ungreased pan for 10 to 12 minutes. Makes about 1 dozen.
Grease bottom and sides of a 15 x 10 x 1-inch jellyroll pan or bread pan. Line with greased wax paper. Set aside. Beat eggs at high speed with an electric mixer until thick and pale. Gradually add sugar, beating until soft peaks form and sugar dissolves, 2 to 4 minutes. Fold in pumpkin. Combine biscuit mix and spices; fold into pumpkin mixture and spread evenly into prepared pan. Sprinkle with chopped pecans. Bake at 375° for 13 to 15 minutes. Sift the powdered sugar onto a 15 x 10 dishtowel. When the cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together and cool completely on a wire rack, seam side down. Beat cream cheese and butter at medium speed with mixer until creamy. Add powdered sugar and vanilla, beating well. Unroll cake; spread with cream cheese mixture and re-roll without towel. Place on a serving plate, seam side down. Ice the top with cream cheese mixture and sprinkle with pecans.
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in a 325° oven for 20 minutes. Serve and listen to the compliments!
Drain and chop hearts in food processor. Mix with mayonnaise, Parmesan cheese, Worcestershire sauce and red pepper; mix. Put in a baking dish and sprinkle more cheese on top before baking. Bake at 325° for about 30 minutes. Serve hot on Ritz crackers.
In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well. Makes 4 servings.
Combine ingredients thoroughly. Form into small balls. Bake at 350° for 15 to 20 minutes. Yields 4 to 5 dozen.
Melt butter in scalded milk. Add eggs. Layer oysters and crackers in a 2-quart bowl. Pour milk and egg mixture over salt and pepper to taste. Uncover for 1 hour. Bake at 350°.
Combine the first 5 ingredients and 2/3 of the sesame seed in bowl. Add mixture of mayonnaise and curry powder; toss to mix. Sprinkle with remaining sesame seed. May put on lettuce leaf.
Mix pineapple and pudding with mixer until thickened. Add coconut and nuts and fold in Cool Whip and marshmallows. Chill at least 2 or 3 hours.
Heat the oil in a pot; cook the meat until it turns brown. Add everything to the pot except the kidney beans. Stir well. Don't let stick. Let it simmer for about 40 minutes. Add the beans, water and all, if pot will hold it. Simmer 20 more minutes. Get 5 bowls ready and enjoy.
Mix all together. Put in unbaked pie shells. Bake at 350° for 30 to 45 minutes. Make sure you can not shake pie in middle, it is done.
Mix sifted flour, sugar and salt together. Set aside. In pot on the stove, mix margarine, water and chocolate and bring to boil. Pour over flour mixture; stir by hand until thoroughly blended. Add 2 eggs and buttermilk in which you have put vanilla and soda. Thoroughly mix and pour into a sheet cake pan, approximately 11 x 14-inch (greased). Bake at 350° for 20 to 25 minutes. Make icing and pour over hot cake.
Mix lemon juice with Eagle Brand milk. Add cherry pie filling, pineapple, sour cream and nuts and fold in Cool Whip. Mix well and chill. Will serve 12 to 15 people.
Beat eggs well; add sugar, oil and zucchini. Add flour and mix well. Batter should be of cake-like consistency. Divide batter evenly between three 9 x 5-inch bread pans. Bake at 350° for 1 hour.
Cream sugar, butter and flour. Beat eggs and add to mixture. Add milk and nuts. Pour into 1 large ready made or homemade pie shell. Bake at 375° until done, top is brown and knife comes out clean, about 30 minutes.
Cook pudding according to directions. Cover with wax paper; cool. Cut a 1-inch slice from top of cake; set aside. Cut around 1 inch from hole in cake and 1 inch from outside of cake. Lift out to make a well in cake, leaving a 1-inch base. Beat pudding smooth. Fold half into lemon pie filling; set aside half of lemon mixture. Spoon remaining into cake. Replace top of cake. Prepare topping mix. Fold in remaining pudding. Frost top and sides of cake. Chill before serving. Spoon remaining pudding mixture over top of cake.
Cook sausage until done; drain grease. Add onion, green pepper and potatoes. Cook until potatoes are tender. In bowl, mix eggs and 1/2 cup of cheese. Add sausage mixture to eggs. Pour into pie shell and top with 1/2 cup cheese. Bake at 350° for 45 to 50 minutes.
Using a shaker, sprinkle turkey inside and out with salt and pepper. Pour enough oil into a 40-quart pot so turkey will be covered when lowered into pot. Make sure pot is large enough so oil won't overflow. Heat oil to 350° to 375°. Tie a heavy string to legs and slowly lower turkey into pot. Fry 3 to 4 minutes per pound. A 15 pound bird will be done in 50 or 60 minutes. Test for doneness at thigh joint. Carefully remove turkey and drain upright on legs so all oil will drain from cavity. Carve as usual.
Combine marinade with other ingredients and beat. Preheat skillet at medium-high heat. Place fish and marinade in skillet. Saute about 5 minutes (or according to your desire).
Saute garlic in canola oil 2 minutes; add tarragon, tomatoes and sherry and cook for 10 minutes on medium heat. Add salt, pepper and Worcestershire sauce. Pour over steak and marinate 3 to 6 hours, turning once in a while. Barbecue as usual, basting with sauce freely.
Place fryer in a baking dish. Sprinkle onion soup mix over chicken. Spoon mushroom soup over chicken. Cover and bake at 350° for 1 to 1 1/2 hours.
Wash green beans. Trim ends. Remove strings. Drop beans into a large saucepan of boiling water. Cook 7 minutes or until crisp-tender. Drain well. Combine the beans and tomatoes in a large bowl; set aside. Combine lemon juice and the next 4 ingredients; stir well. Pour over vegetables, tossing gently to coat. Yields 8 servings.
Boil chicken and cut in pieces. Add to Stove Top stuffing. Pour melted oleo over Stove Top stuffing. Mix and add water chestnuts, celery, green pepper and dried parsley. Mix soup, mayonnaise (not Miracle Whip) and sour cream and add to stuffing mixture. Pour all in pan. I sometimes use 2 small pans. Top with crushed potato chips. Bake at 350° for 30 minutes.
Wash eggplant; do not peel. Season with salt and pepper. Roll in bread crumbs; dip in eggs and then again in bread crumbs. Depending upon the size of eggplant, more bread crumbs and eggs may be necessary. Place in refrigerator 30 minutes. Heat about 1/8-inch oil in skillet. Fry eggplant slices until tender and golden brown on both sides. Add more oil if necessary. Drain. Line a shallow 2-quart baking dish with sauce. Add a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan cheese. Repeat layers until dish is full. Bake in 350° oven for 25 to 30 minutes.
Combine biscuit mix, flour and sugar. Add eggs and beer. Beat about 1 minute or until well blended. Turn into a greased 9 x 5 x 3-inch loaf pan, spreading evenly. Bake at 350° for 50 to 60 minutes. Cool on wire rack.
Combine flour, soda and salt. Cream butter and sugar. Add eggs, 1 at a time, beating well after each. Add dry ingredients to cream mixture, alternating with sour cream and ending with dry ingredients. Add flavor. Generously grease and flour 10-inch tube pan. Cover bottom of pan with nuts. Spoon batter over nuts. Sprinkle with nutmeg or mace. Bake at 300° for 1 1/2 hours. Remove from oven and remove from pan immediately.
Mix all together. Pour into greased and floured loaf pan. Bake at 350° for 30 minutes. Remove from oven and brush with melted oleo. Bake 30 minutes more.
Place chicken breasts in casserole dish. Sprinkle with onion. Mix soups and sherry. Pour over chicken. Sprinkle with cheese. Bake at 350° for 1 hour.
Boil potatoes with peeling on. Peel and dice potatoes. Salt to taste. Fry bacon crisp; break into pieces. Dice onions; add bacon and onions to potatoes. Heat cheese and mayonnaise until cheese is melted and mixture is smooth. Pour cheese mixture over potato mixture. Put in ungreased 9 x 13-inch pan. Bake at 350° until light brown.
Cook macaroni according to package directions firm, drain and wash in colander. Pour into bowl; add rest of ingredients. Add more mayonnaise, if desired, so it's not dry. Salt and pepper to taste.
Cook squash and onion in boiling salt water 5 minutes; drain. Combine soup, sour cream and carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing mix in bottom of baking dish. Add squash mixture. Spoon remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
In a saucepan, combine caramels and water, cooking and stirring over low heat until smooth. In a pastry shell, layer apples and caramel sauce. In a mixing bowl, combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in nuts. Sprinkle crumb mixture over apples and caramel sauce. Bake at 350° for 40 to 45 minutes, until apples are tender. Cool. Makes 6 to 8 servings.
Bake potatoes at 375° for about 1 hour or until soft. Cut a thin slice off the top of each potato. Scoop out the pulp and put into a bowl. Separate eggs; add yolks to the potato pulp. Blend until smooth. Add butter and cream. Season with salt and pepper. Beat egg whites until stiff peaks form. Fold into potato mixture. Fill shells with mixture. Sprinkle with cheese. Bake in oven at 375° for about 15 minutes or until heated through.
Blend flour and butter together. Pat into the bottom of a pie pan. Press the pecans into the pie crust. Bake until golden brown at 350°. Set pie crust aside to cool. Then cream together the powdered sugar and cream cheese. Spread this into the cooled crust. Slice the bananas and place on top of the cream cheese mixture. Cover with the Cool Whip. Spoon the cherry pie filling on top of the Cool Whip. Refrigerate until it is served.
Melt butter with chives and parsley. Brush corn with butter mixture, salt and pepper. Wrap in foil and bake at 400° for 30 minutes.
Place these ingredients in a small bowl; let stand about 15 minutes. Add enough plain sifted flour to make a stiff dough. Place in a greased bowl. Let rise until doubled in bulk. Work down with hands and make into rolls. Let rolls rise 15 to 20 minutes. Brush lightly with margarine. Bake in a hot oven (450°) until brown, 12 to 15 minutes.
Grease large casserole dish or roasting pan. Layer ingredients in the order they are listed. If tomatoes don't have much liquid, add some water to keep casserole moist. Bake at 325 ° for 1 hour, covered. Then 10 to 15 minutes uncovered if ground beef not browned.
Mix; break off small portions and roll in balls. Roll balls out flat and thin; cook in oiled hot skillet or on griddle. These are done when brown spots appear. Cook both sides. Eat plain or with butter or honey. Makes 5 to 6 Chapatti.
Wash beans. Put in a 6-quart kettle with 3 quarts water and simmer for about 4 hours. Mix remaining ingredients with beans and water. Place in a 4-quart casserole. Cover and bake at 350° for 2 to 3 hours. Add more water if necessary. Yields about 10 servings.
Beat concentrate in large mixer bowl, about 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze if necessary until mixture will mound. Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at room temperature 10 minutes before serving. Store leftover pie in freezer. Especially good in summer months.
Slice roast into small pieces 1/4-inch thick. Cook roast in pressure cooker for 25 minutes; add vegetables to roast. Cook until done. Add tomato juice and salt and pepper to taste.
Preheat broiler. Rinse steaks or fillets; pat dry with paper towels. Season with salt and pepper. Spread 1 to 1 1/2 tablespoons mayonnaise over top of each steak or fillet. Sprinkle 1 1/2 teaspoons cheese on top of each. Place on broiling pan. Broil 4 to 6 inches from heat, 5 to 8 minutes or until top is puffed and brown and fish tests done. Serves 4.
Melt butter, add chopped onion and cook until tender. Add paprika, pepper, sugar, mustard, sauce, catsup and vinegar. With sharp knife cut a 3 inch slit in each frankfurter. Place frankfurters in a flat baking pan, slit side up. Pour sauce over all and bake in a moderate oven 350° for 20 minutes basting frequently. Place frankfurters in split, toasted, buttered buns. Serve extra sauce separately.
Melt the chocolate squares in the Eagle Brand. Add the cold water, vanilla and pinch of salt. Use small pan. Stir constantly until mixture thickens and becomes shiny. Pour immediately over cake.
Combine cream cheese and sugar with electric mixer, mixing until well blended. Stir in 1 cup pie filling and 1/4 cup pineapple. Fold whipped topping into cream cheese mixture. Pour into crust. Top with remaining pie filling and pineapple. Chill until firm. Yields 6 to 8 servings.
Mix crumbs with butter and sugar. Press into the bottom of a 9-inch square pan. Combine pumpkin with sugar, salt and spices. Fold in ice cream. Pour into crumb-lined pan. Cover. Freeze until firm. Cut into squares about 20 minutes before serving. Top with whipped cream and pecans. Makes 9 (3-inch) squares.
Sift flour, sugar, baking powder and salt into bowl. Drop in Crisco. Add about 2/3 cup milk, then vanilla and beat until smooth. Add egg whites; mix thoroughly. Add remaining milk and beat until well blended. Pour batter into 2 (8 or 9-inch) pans which have been greased and floured. Bake at 350° for 30 to 35 minutes. Use desired frosting.
Separate dough into 10 biscuits. Flatten into 5-inch circles. Press each into the bottom and up sides of a greased muffin pan; set aside.
Sift flour and salt. Add yeast to warm water and dissolve. Mix in the flour and salt. Knead for about 5 minutes, adding more flour only if necessary. Cover and let rise for 1/2 hour. Roll or pull by hand. Place on greased pizza pan. Makes 2 to 3 crusts. Bake at 375° for 25 minutes.
Rub liberal amounts brown sugar into both sides of the flank steak. Don't be stingy! Lay the steak into an oblong container and cover with soy sauce. Remember to lift the steak so the sauce gets underneath. Cover and marinate for 1 hour. Turn the steak over, re-cover and marinate for 1 hour more.
Mix liquid ingredients with melted butter and bouillon. Add olives, mushrooms and (last) the rice. Cook, covered, at 350° for 1 hour.
Place the chicken pieces in a large saucepan and cover them with the water. Add the celery, bay leaf, onion, salt and peppercorns. Place the pan over high heat and bring to the boil. Reduce the heat to low, cover the pan and simmer for 2 hours.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, salt, baking powder and spices. Fold in flour mixture. Pour into a greased and floured (or Pam sprayed) jelly roll pan. Spread evenly. Bake at 375° for 15 minutes. Sprinkle powdered sugar on a soft towel, loosen cake and invert onto towel. Roll up cake in towel. Cool cake completely. Unroll and spread with filling.
Cream butter, add sugar gradually and cream together until light and fluffy. Add remaining ingredients and blend well. Pour into a pastry shell and bake on lower shelf in a moderate oven (375°) 40 to 45 minutes. This makes one large pie.
Combine lettuce, broccoli, cauliflower, onion and cucumber with mayonnaise. Blend well, making sure everything is covered with mayonnaise. Pour bottle of Italian dressing over mixture and garnish with tomatoes and shredded cheese.
Mix together, except chocolate chips and nuts, and beat 5 to 10 minutes. In another bowl, mix chocolate chips and nuts.
Remove paper from caramels. Follow instructions on cake mix box to mix. Pour half of batter in a 9 x 13-inch baking pan. Bake this half for 15 minutes at 350°.
Brown sausage meat; put aside. In a heavy saucepan, combine the tomatoes with juice, cream, garlic and tarragon; bring the liquid to a boil, breaking up the tomatoes. Add sausage; simmer mixture for 25 to 30 minutes or until sauce is thickened. Cook penne 12 to 15 minutes in boiling water; drain well. Toss with tomato sauce. Sprinkle with Parmesan cheese and serve.