HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare potatoes; cut into quarters. Combine flour, cheese, salt and pepper in bag. Moisten potatoes with water and shake a few at a time in the bag, coating the potatoes well with the cheese mixture. Melt butter in a 13 x 9-inch pan. Place potatoes in a single layer in the pan. Bake at 375° one hour, turning potatoes after 30 minutes. When golden brown, sprinkle with parsley.
Mix all ingredients well, except scallops, then toss in scallops and mix well. Place in greased pie plate and bake for 25 to 30 minutes in a 400° oven.
Spread one side Ritz with peanut butter. Mash chocolate drops between fingers and sandwich between 2 crackers.
Coat meat with flour. In large kettle, brown in oil. Add juice concentrate, onion, bouillon and spices. Cover and simmer 1 hour and 30 minutes. Add carrots and potatoes, cover and simmer 45 minutes. Add apples, cover and simmer 15 minutes. Refrigerate leftovers.
Mix flour, baking soda, salt and ghee together. Add yogurt and water and knead the dough until it's smooth and soft. Leave in a warm place 6 to 8 hours (overnight is best). Break off balls of dough and roll out so that it is thin and about 5-inches wide. Deep fat fry. As you fry the bread, keep pushing it to the bottom of the pan as it tends to float in the oil. Bread will puff up and get crispy.
Fry sausage in a pan until done. Add sausage to rice and stir mixture on low heat for about five minutes. Serve hot!
Brown hamburger, add the remaining ingredients. You can add more or less water depending on desired thickness. Corn, chopped olives and green beans may also be added. Serve with grated cheese, sour cream and corn chips.
Brown ground beef; drain off grease. Add refried beans and picante sauce. Heat thoroughly. Add cheeses. Cook until cheese melts.
Cover bottom of greased baking dish with dried beef, torn into bite size pieces. Wrap each chicken breast with a slice of bacon and arrange breasts on dried beef. Mix soup and sour cream and pour over chicken. Refrigerate, covered, 2 hours or overnight. Remove from refrigerator 1/2 hour before baking. Bake, uncovered for 3 hours at 275° or until tender. Do not overbake.
Cream the cream cheese with 1 cup sugar. Add eggs, one at a time. Beat well. Add 1 1/2 teaspoons vanilla. Pour into 24 paper or foil cupcake cups. Fill about 1/2 full. Bake 40 minutes at 300°. Remove from oven.
Melt chocolate over hot water in top of double boiler. Thoroughly mix sugar, flour and salt. Add to chocolate, stir well until well blended. Add about 1/4 cup of the milk, stir to a smooth paste. Stir in the rest of the milk and water. Cook until thickened, stirring constantly. When thick, add marshmallows; cover and continue cooking 15 minutes, occasionally stirring. Stir a little of the hot mixture into the beaten egg and return to double boiler for 2 minutes, stirring all the time. Then remove from heat and add vanilla. Serve warm or cold with milk or cream.
Combine milk, sugar and butter. Cook until soft ball on candy thermometer. Add pecans. Drop by spoonfuls on wax paper.
Place all ingredients except vanilla in top of double boiler. Beat 1 minute with beater to blend. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water; add vanilla. Beat to spreading consistency at 2 minutes.
Make pudding, using 2 cups milk. Add 1 teaspoon vanilla; beat until pudding thickens. Add Cool Whip and sour cream, mixing well. Place layer of graham crackers on bottom of 13 x 9 x 2-inch baking dish. Top with 1/2 of pudding, another layer of graham crackers, the remaining pudding and top with layer of crackers. Refrigerate.
Preheat oven to 350°. Lightly grease a 9 x 5 x 2 3/4-inch loaf pan. Sift flour with baking powder, nutmeg and salt; set aside.
Set oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Add alternately flour mixture with pumpkin, mixing well after each addition. Stir in chocolate chips or M&M's. For each cookie, drop by tablespoon onto greased cookie sheet. Spread and shape using a spatula. Bake for 20 to 25 minutes until firm and lightly browned. Makes about 5 dozen.
Preheat broiler. Spread each cracker with peanut butter. Top with marshmallows. Place on baking sheet. Broil just until marshmallows melt.
Mix ingredients together. Drop by spoonful on cookie sheet. Bake at 350°. Use drained juice for making frosting with confectioners sugar for icing cookies.
Mix ingredients well; pour into greased dish. Bake at 350° for 40 minutes.
Brown onions in oil. Add the hamburger and brown. Add other ingredients and cook slowly 3 to 4 hours.
Saute celery, onions and green pepper in oleo. Mix all together, then add cream of mushroom soup. Pour into 3-quart Pyrex bowl (greased) and cook at 350° for 30 minutes. Can be frozen. Allow 20 minutes to defrost.
Peel and quarter the apples. Heat the apples and water to boiling, then reduce heat. Simmer, uncovered, until apples are tender (5 to 10 minutes). Stir in the other ingredients. Make sure the apples are broken or mashed into smaller pieces. Heat to boiling. Boil and stir one minute. Let cool. Serve topped with cinnamon.
Have butcher butterfly a leg of lamb, or if your able, remove the bone yourself. Flatten the meat and roast on grill until done to your taste. It should take about 30 minutes, turning at 5 minute intervals. Spread with the Herb and Mustard Sauce and slice.
Place pepper halves in boiling salted water. Reduce heat to a simmer and cook until peppers are tender, about 5 minutes; drain. Preheat oven to 350°. Combine turkey, bread crumbs, egg, salt, onion and 1 cup of ketchup or tomato sauce. Stuff peppers with mixture and top with remaining 1 cup ketchup or tomato sauce. Bake about 1 hour or until sauce is bubbly and meat is cooked through. Makes 6 servings.
Mix first 3 ingredients; add Tabasco sauce. Pour over cream cheese and serve on crackers.
Break up vermicelli into small pieces and saute in the fat or oil until a golden brown color. Then add garlic, onion and tomato puree and cook for five minutes. Add stock and seasonings and cook over medium heat for 20 minutes or until vermicelli is tender. Serves 8.
Heat oven to 350°. Beat eggs and 1/2 cup of sugar. Gradually add milk; continue beating. Add vanilla. Tear bread into large pieces. Melt butter in cast-iron (or ovenproof) skillet and brown bread until golden. Remove pan from heat and cool. Sprinkle sliced peaches with remaining sugar and lemon juice. Add peaches and bread and pour egg mixture over. Bake 45 minutes. Serve warm with whipped cream or ice cream.
Mix Jell-O and boiling water until dissolved. Let cool. Add fruit. Put half of mixture in oblong dish. Let set until thick. Cover with sour cream and then pour on rest of strawberry mixture. Chill until firm.
Beat eggs and banana pieces until smooth in a blender. Add remaining ingredients and blend. Pour into 6 (8 ounce) custard cups. Sprinkle with additional nutmeg and place in a large baking pan with 1 inch of hot water in it. Bake at 350° for 45 minutes or until custard has set. Cool and refrigerate. Serves 6.
Arrange fish in greased shallow baking dish. Chop green onions, including tops. Sprinkle over fish. Season to taste with salt, pepper and basil. Pour on wine and let marinate 1 hour. Add sour cream. Sprinkle with Parmesan cheese. Bake at 400° for 30 to 40 minutes. Serves 6.
Mix all together. Add nuts last. Pour into sheet pan. Bake 20 to 25 minutes at 375°.
Boil pie filling and sugar until sugar melts. Pour into greased pan. Mix flour, salt, baking powder, shortening and water. Put on floured surface and roll thin. Let stand 15 minutes. Cut and stretch dumplings and put on top of peach mixture. Bake in 350° oven until golden brown.
Boil sugar and Karo for 3 minutes; remove from stove and add peanut butter. Blend with Rice Krispies and spread on ungreased cookie sheet. In double boiler, combine chocolate and butterscotch bits and melt them. Pour on top of Rice Krispie mixture and chill until firm. Cut in squares when icing hardens. Makes 24 bars.
Combine shrimp, lobster, celery, mayonnaise and lemon juice. Season to taste. For each serving, line plate with lettuce. Put 1/2 cup Chinese noodles in center of lettuce and a serving of salad on top of noodles. Garnish with tomato wedges, quartered hard-boiled eggs and stuffed celery. Top with additional mayonnaise and capers. Serves 4.
Brown hamburger; drain off fat. Add onion and green pepper. Cook until tender. Stir in cheese, tomatoes and chili powder. Heat until cheese is melted. Serve with chips.
Crush crumbs. Melt margarine. Mix and pat evenly into dish. Mix eggs, powdered sugar and 1 stick margarine (at room temperature) and beat until fluffy. Pour and spread over crust; drain pineapple. Spread on top of mixture. Slice and add desired amount of bananas on top of pineapple. Cover with Cool Whip. Garnish with cherries and nuts. Refrigerate 3 to 4 hours before serving.
Mix crumbs and milk, let stand for 10 minutes. Add eggs, sugar, melted butter and vanilla. Mix together, then add raisins or coconut. Pour into greased dish, sprinkle with cinnamon mixture. Bake at 350° for 1 hour.
Trim all fat from chops. Beat egg white with evaporated skim milk. Place chops in milk mixture. Let stand for 5 minutes, turning chops once. Meanwhile, mix together corn flake crumbs, bread crumbs, hot 'n spicy seasoning and salt. Remove chops from milk mixture. Coat thoroughly with crumb mixture. Spray 13 x 9-inch baking pan with nonstick spray coating. Place chops in pan. Bake at 375° for 20 minutes. Turn chops. Bake 15 minutes longer. Makes 6 servings, 186 calories, 4.9 g per serving.
Method: Dissolve the lye in the water and let stand until it is lukewarm. Add slowly to the fat, stirring constantly until jellylike. Cook slowly. Add Borax water and mix thoroughly. Remove from fire; add ammonia and stir until about the consistency of thick honey. Pour into mold; cut and let cure from 4 to 6 weeks. Same recipe may be used by omitting Borax or ammonia or either.
In a Dutch oven, melt margarine. Add onions and green pepper; saut until tender. Brown ground beef. Add tomato sauce, chili powder, pepper and rice. Cover. Simmer for 25 minutes.
Preheat oven to 400°. Beat egg whites stiff with sugar. Fold in chocolate chips and nuts. Drop on foil-covered cookie sheet. Turn off oven. Put cookies in oven and leave 6 to 8 hours or overnight.
Soften cream cheese and stir in corresponding ingredients. Refrigerate until ready to serve. Great with any variety of apples, peaches, strawberries, grapes or bananas.
Bring to a boil the first 4 ingredients. Remove from heat. Add remaining ingredients, mixing well. Bake in well-greased 9 x 13-inch pan for 30 minutes at 350°.
Mix Raisin Bran, buttermilk and oil together. Add sugar and beaten eggs. Mix soda, salt and flour together; add to first mixture. Put in muffin tins and bake at 350° for 15 to 20 minutes. Batter can be store in refrigerator for up to 6 weeks.
In a saucepan, combine all ingredients except asparagus spears and bring to a boil. Place asparagus spears in a casserole and pour marinade over them. Cover and marinate in refrigerator for 24 to 48 hours. Drain asparagus and serve. Makes 8 to 10 servings.
Cook onion and green pepper in a little oil until tender. Drain the corn and lima beans. Combine the corn, limas, tomato sauce, tomatoes and the cooked onion and pepper with seasonings in an 8 x 8-inch casserole. Lay bacon slices across top. Bake, covered, for 1 hour at 350°. Uncover for the last 10 minutes to crisp bacon.
Wash chilies, remove seeds, lay flat and pat dry. Mix together grated cheeses. In a 9 x 13-inch pan, layer 1/2 the chilies, cheese, chilies and cheese. Mix together eggs, flour and milk. Pour on top of chilies. Bake at 350° for 30 minutes. Pour on tomato sauce. Bake 15 minutes more. Cool 10 to 15 minutes.
Saute together the sausage and chopped onion and drain very well. Mix Bisquick, milk and mayonnaise. Spread in a 9 x 13-inch pan. Spread sausage mixture on top.
In skillet, melt the 4 tablespoons butter. Add ground beef, chopped onion and crushed garlic; cook until brown. Drain off fat and set aside. In saucepan, mix and heat the tomatoes, tomato soup, tomato sauce, mushrooms and olives. Cook noodles according to directions on package. Drain and add the 2 tablespoons margarine, salt and cayenne pepper. Mix all ingredients together and pour into a very large, buttered casserole dish. Top with 1 pound of grated American cheese.
Put popped popcorn (1 to 1 1/2 cups unpopped) in warm 250° oven so when syrup is ready it is warm or syrup sets up too fast to coat popcorn. In large heavy pan mix sugar, corn syrup and water. Cook to 230°. Add peanuts (stir until finished). Cook to 280°. Add salt. Cook to 290°; remove from heat. Add butter; stir. It won't all mix in, do fast. Add soda; stir. Add vanilla; pour mixture over popcorn. Stir until coated. Pour popcorn on countertop or table to cool. Can make balls or just eat.
Cook noodles. Brown sausage; drain. Add sauces and simmer. Layer sauce, noodles and cheese. Repeat layers. Bake at 350° until bubbly.
Combine first 5 ingredients, mixing well. Spoon into lightly greased 10 x 6 x 2-inch baking dish. Separate biscuits and place on top of pie. Bake at 450° for 20 minutes.
Preheat oven to 325°. Brown ground beef and onion. Separate dough; place in ungreased 9-inch pie pan (casserole dish). Press over bottom and up sides to form crust. Drain beef. Stir in 1 cup Mozzarella cheese (save 1/2 cup for topping), mushrooms, green pepper, ketchup and herbs. Spoon into crust; top with remaining cheese. Sprinkle Parmesan on top. Bake for 30 minutes.
Cut mushrooms into small pieces. Soak mushrooms for 2 hours and wash them. Cover mushrooms with water in a pot. Add vegetables and cook until tender; about 1 hour. Chop onions and fry in oil; add to soup. Add sauerkraut juice to soup. Brown flour in oil from onions until nut brown. Pour 1 cup of soup into browned flour. Mix well and add to soup. Bring to boiling point and serve. Remove stalk of celery and sprigs of parsley before serving.
Combine sugar, flour, milk and egg yolks in medium saucepan over low heat. Cook until mixture thickens. Add vanilla and butter. Pour into graham cracker crust.
Hull, wash and halve berries. Fill pie shell with berries. In saucepan, combine sugar, cornstarch and water. Cook over medium heat until mix comes to a boil; boil for 2 minutes. Remove from heat. Slowly stir in jello and stir until jello dissolves. Cool slightly and pour over berries. Refrigerate and garnish with Cool Whip.
Combine all ingredients (except brisket) and pour over brisket. Marinate for several hours (overnight). Cover lightly with foil and bake at 300° for 3 to 3 1/2 hours. Pour barbecue sauce over brisket; replace foil and bake another hour.
Cook vinegar and sugar over moderate heat until sugar is dissolved. Place sliced pickles in syrup and cook until boiling. Add celery seed and stir. Cool, then store in jars in refrigerator until used up.
Brown meat slowly and spoon off all fat. Add the next 7 ingredients. Stir well. Heat slowly for 45 to 60 minutes. The mixture should be thick. Prepare lasagne noodles according to package instructions, unless you have made your own. Mix next 5 ingredients into bowl. Place half of noodles in a 13 x 9 x 2-inch baking dish. Spread half cottage cheese mixture over noodles, half Mozzarella cheese, half meat sauce and repeat layers. Sprinkle Parmesan cheese over top. Bake at 375° for 30 minutes. Let lasagne cool for 10 minutes before cutting. Serves 10.
Trim excess fat from steak. Partially freeze steak and slice across the grain into 2 x 1/4-inch strips. Melt butter in a large skillet. Saute green pepper, onion and celery in butter. Remove vegetables, reserving drippings in skillet. Brown steak in reserved drippings. Add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water. Cover and simmer 30 minutes or until meat is tender. Remove meat and vegetables, reserving drippings in skillet. Combine cornstarch and 1 tablespoon water, stirring until cornstarch is dissolved. Add cornstarch mixture to liquid in skillet. Cook, stirring constantly until smooth and thickened. Return meat and vegetables to skillet. Serve over rice. Makes 4 servings.
Add water to juice of orange to make 1/2 cup. Drain apricots. Grind raisins and apricots, combine and fold into batter. Bake for 60 minutes at 350°. Makes 1 loaf.
Soften cheese in microwave for 15 to 20 seconds on High. Beat cream cheese, 1 tablespoon of milk and sugar in a bowl until smooth. Stir in lemon juice and peel. Stir in 1 1/2 cups of Cool Whip. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish.
Mix cake mixes together in large bowl as directed on cake mixes. Add 1 cup chocolate chips and 1 cup coconut. Mix well. Bake as directed on cake mixes. Add nuts if you want. Frost with your favorite chocolate frosting. Very rich.
Place chicken pieces in water and simmer until almost completely cooked. Remove from broth. Let cool. When cool, place in Ziploc bag with bottled barbecue sauce. Let stand several hours to absorb flavor. Place on hot grill to finish last few minutes of cooking. Turn frequently.
Bake pie crusts and cool. Melt butter in skillet. Add coconuts and pecans. Cook on med-low heat until coconut turns brown.
Layer all ingredients in large serving dish. Seal top with mayonnaise. Let set overnight. Mix before serving.
Place beef in crock-pot. Combine water with soup mix and remaining ingredients. Pour over beef. Cover; cook on low heat setting for 8 to 10 hours. Remove beef; keep warm. Pour cooking liquid into a glass measure; skim off fat. Transfer 3/4 cup of liquid to a freezer container. Cool slightly. Seal and freeze up to 6 months.
Mix soups with 1 can water and set aside. Mix with hamburger, bread crumbs, eggs, onion, parsley, salt and beef soup mix. Roll into balls the size of a walnut and brown. When browned, put into Dutch oven or similar pot with soup mix and cook about 45 minutes.
Mix first 4 ingredients until creamy. Add eggs, then flour mix and vanilla. Chill dough. Roll in balls the size of a walnut. Roll in sugar and place on cookie sheet; flatten with glass dipped in sugar. Place pecan nut on top. Bake in 350° oven about 10 minutes.
Cream together sugar, pumpkin, oil and vanilla; then add remaining ingredients to liquid mixture. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 3 dozen.
Put cinnamon, cloves and cardamom in basket of percolator and perk liquid mixture. Makes 15 (6-ounce) servings.
Mix together the corn meal, flour, salt and soda. Make a well in the center and put in the eggs, buttermilk and oil. Stir just until mixed. Add in the onion, jalapeno pepper, corn and meat and mix again. Fold in the black eyed peas and cheese. Pour into well greased pan to at least 1/2 to 3/4 inch thickness. I like it thicker, so I use a 9 x 13 inch pan. Bake at 350° for 45 minutes. Test for doneness. Best when served hot.
Saute carrot and onion in butter until soft. Add chicken broth, mustard and paprika. Continue to cook over low heat for about 15 minutes. Mix cornstarch with milk and add to soup. Remove from heat and cool for about 5 minutes. Add cheese and beer and return to heat. Stir over low heat until cheese melts. Serve with a sprinkling of parsley. Makes 6 servings.
Melt butter and chocolate chips in top of double boiler. Cool. Mix in nuts and marshmallows. Put in something that will let it slide out easy. (I use a Tupperware 12 ounce tumbler). Put in refrigerator until set. Run hot water over outside until it slides out. Roll in coconut. Cut into 1/4-inch slices.
Pour mixture into a greased angel food cake pan. Bake at 350° for 50 to 60 minutes. Sprinkle with powdered sugar and garnish with strawberries if desired.
Grease and flour 9 x 13-inch pan. Line bottom of pan with pecans. Sprinkle coconut over pecans. Prepare cake mix according to package directions, using eggs, water and oil. Pour over coconut. Beat together cream cheese, sugar and margarine. Mixture will be thick. Spoon and spread evenly over cake batter. Bake at 350° for 50 to 55 minutes until cake pulls away from edges of pan. Cool completely. Turn over on rectangular cake plate to serve.
Drain can of pork and beans. Add all other ingredients. Bake at 375° for 30 minutes.
Cut the peel on each orange into quarters then remove the peel in sections. Slice peel in thin strips. Place orange peels in a non aluminum saucepan with enough water to cover the peels. Cover pan and bring to a boil. Cook for 15 min. Drain peels in a colander. Boil water, syrup and 2 c sugar in saucepan, stirring until sugar is dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 min, or until peels are translucent and tender. Remove the peels with a slotted spoon to a large rack placed over a baking pan. Let drain and dry about 5 min or till tacky. Place the remaining 3/4 c sugar in a large bowl. Add the peels and coat with sugar. Return sugar coated peels to rack to dry, about 2 hours. Store in an air tight container for up to 1 month. Can also be frozen.
Layer graham crackers in bottom of 8 x 8 baking dish. In a mixing bowl, stir pudding and lemonade powder, then add milk and mix on low speed with hand mixer. Add three-fourths of the fat-free Cool Whip. Pour mixture on graham crackers and top with remaining fat-free Cool Whip. Refrigerate until ready to eat.
Preheat the oven to 350°. Depending on the size of the potatoes, halve or quarter to bite size. In a shallow roasting pan, toss potatoes with oil, salt, pepper and garlic. Roast 1 hour or until tender and golden, tossing 2 or 3 times. Toss with parsley.
Spoon cottage cheese over hot potato. Top with vegetables and dressing. Sprinkle with Parmesan cheese. Makes 1 serving. Preparation time: 10 minutes plus baking potato. Using nonfat cottage cheese and Kraft Free Italian dressing, contains 370 calories, 2 grams total fat and 15 milligrams cholesterol.
Place chicken in large pan with next 6 ingredients. Cover and bring to boil. Simmer 1 1/2 to 2 hours or until tender. Remove bones from chicken. Cut into bite-sized pieces. Skim fat. Measure 1/2 cup fat and 2 1/2 cup of broth. Blend in flour. Stir in broth and milk. Cook. Pour all in baking dish. Top with biscuits. Bake for 20 minutes in 450 degree oven.
Mix sugar, shortening and oleo. Beat in eggs one at a time. Add 7-Up and flavorings alternately with flour. Bake in a tube pan prepared with grease and flour. Bake at 325° for about 1 1/2 hours. Stick toothpick in cake to check for doneness. If pick is clean, cake is done.
Marinate 30 minutes. Grill or bake meat. Delicious for chicken.
Brown chicken in approximately 1 tablespoon of oil; drain. Add Chicken Tonight sauce; cover and simmer for about 30 minutes.
Prepare cake mix as directed and bake in 3 round cake pans. Combine sugar, sour cream and coconut together, save 1 cup for topping, and use the rest to place between the cooled cake layers. Combine the reserved coconut mixture with Cool Whip, and frost sides and top of cake. Refrigerate for three days before serving - or at least try to wait.
Mix first 4 ingredients. Add shoestring potatoes just before serving. May add tuna or chicken.
Cream shortening and sugar well. Add eggs and vanilla. Add dry ingredients to shortening mixture and mix well. Chill. Roll out 1/4-inch thick. Cut into shapes. Bake at 350° for 15 minutes.
Drain cherries (pit and slice). Add water to cherry syrup and lemon juice to make 1 3/4 cups liquid. Heat but do not boil. Pour over jello; stir until dissolved. Chill until partly set. Add cherries, olives and nuts. Serves 8.
Preheat broiler or grill. Mix beef and soup mix. Divide into 4 ovals. Indent with thumb and fill with pepper, cheese and ham. Press meat around and reshape. Broil 6 inches from heat for 5 minutes. Turn and grill 5 minutes longer for medium rare.
Marinate chicken nuggets in marinade of eggs, soy sauce, salt and pepper. Mix well. Set in refrigerator for 1 hour. Mix bread crumbs with flour in a big bowl. Then mix chicken into crumbs until chicken is coated. Deep fry chicken nuggets in shortening until golden brown on both sides. Put into deep pan.