HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion. Add Worcestershire sauce, chili powder, salt and tomato juice; cook for 15 minutes, then add kidney beans. Pour into greased casserole dish and top with cornbread mixture. Bake at 425° for about 20 to 25 minutes.
Place oil in pan. Add celery, onion and garlic. Cook until tender. Stir in tomatoes, carrots and cabbage. Cover and simmer until tender. Stir in tomato juice, beans and herbs. Simmer until heated through. Add cooked macaroni. Before serving sprinkle with Parmesan cheese.
Melt 1/2 stick butter in 13 x 9-inch pan. In bowl, mix ingredients. Dump onto floured surface. Pat into 1-inch thickness; cut into biscuits. Bake at 400° for 15 to 20 minutes.
Combine olive oil, vinegar, mustard, cumin and cilantro; set aside. combine beans, corn, onion and tomatoes. Drizzle dressing over bean mixture. Stir together gently to avoid breaking the beans. May be topped with shredded Monterey Jack cheese if desired. Serves 4 to 6. Should go with Chicken Tostada recipe.
Combine sugar, spices, baking powder, salt and soda. Mix pumpkin, oil, eggs and vanilla. Add this mixture to sugar mixture; blend well. Gradually add flour. Mix until well blended. Drop by spoonful onto greased cookie sheets. Bake at 350° for 15 minutes. Makes approximately 4 dozen. Can frost with Cream Cheese Frosting.
Arrange half the cake cubes in 12 x 8-inch serving dish; spread with pie filling. Arrange remaining cake cubes over pie filling. Prepare pudding as directed on package, using 1 1/2 cups of milk. Chill until set. Prepare whipped topping mix, using 1/2 cup milk; fold into pudding. Spread over cake cubes; chill. Cut in squares to serve. Yield: 10 servings.
Mix together first 2 ingredients and let sit. Mix together the next 4 ingredients and add to first mixture. Divide the mixture into two butter crusts. Place in the refrigerator until firm.
Prepare and cook fresh beets and cut into slices. In small saucepan, stir together cornstarch, brown sugar, orange peel, salt, pepper, orange juice and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets; heat thoroughly.
Cook bacon in saucepan over medium heat until bacon is crisp. Add potatoes and onions. Continue cooking for 20 minutes, stirring occasionally until potatoes are tender. Add remaining ingredients and continue cooking until heated thoroughly, 10 to 20 minutes.
Mix dates, cherries and nuts with sifted flour. Beat eggs, salt, vanilla, baking powder and remaining ingredients. Add orange juice last. Bake in 2 greased, lined pans at 350° for 45 minutes. ENJOY!
Put 1/2 cup water in large, heavy pan and bring to boil. Add sugar and syrup; stir until dissolved and then boil until it spins a thread. Add peanuts and cook slowly over a low fire until it turns a golden brown. Turn off fire and leave pan on burner. Then add butter and flavoring and stir good. Add baking soda. Mixture will foam up and change color and texture. Stir thoroughly and then spread quickly in large, buttered jelly roll pan.
Melt butter in a Bundt cake pan at 350°. Open rolls but do not unwrap dough. Place "tubes" of dough end to end on buttered bottom of Bundt pan. Bake at 350° for 45 minutes. Turn out on platter and slice or pull apart.
Cook fettucini; follow directions on package. Warm alfredo sauce. Cook the Knorr creamy pesto mix. Follow the directions on package. Add cooked shrimp to the alfredo sauce. Drain the fettucini. Add the alfredo sauce and shrimp to fettucini. Add the pesto mix to the fettucini and alfredo sauce. Serve on plates topped with Parmesan cheese and black pepper. Enjoy!
Mix all together. Bake in 9-inch pan for 50 to 55 minutes in a 350° oven.
Saute in oil or melted margarine the chopped onion. Add, then bring to a boil the broth, water and noodles to a boil. Cook 3 minutes. Add broccoli, garlic powder and pepper. Cook 4 to 5 minutes. Then add, stirring until cheese melts the milk and cheese. Serve at once. Yield: 16 cups, 150 calories per cup.
Mix all ingredients and put in uncooked timble cups. Bake for 15 to 20 minutes or until light brown at 350°.
Combine flour, sugar, oleo, baking soda, salt, nutmeg and cinnamon in large mixing bowl. Mix until well blended. Mixture will be dry. Add apples, 1 cup at a time, mixing well after each. Stir in 1 cup nuts. Turn into a well greased and floured Bundt pan or 10-inch tube pan. Bake 1 hour and 15 minutes at 350°. Cool in pan for 15 minutes, then remove.
Cut steak into strips. Brown in oil in a skillet. Transfer to a slow cooker. Combine the next 7 ingredients. Pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers. Cook for 1 hour longer. Combine the cold water and cornstarch to make a paste. Stir into liquid in cooker and cook on high until thickened. Serve over noodles or rice.
Slice strawberries into baked pie shell (or crumb shell). Mix instant vanilla pudding, sour cream, milk and 2 cups Cool Whip. Pour mixture over berries. Top with 1 cup Cool Whip. Chill before serving.
Combine first eight ingredients in saucepan. Bring to boil; simmer, uncovered, for 5 minutes. Combine beef, salt and pepper; form into 4 (3/4-inch thick) patties.
Heat oven to 350°. In a large mixer bowl, combine flour. sugar, butter, egg yolk and almond extract. Beat at low speed, scraping bowl often, until particles are fine (2 to 3 minutes). Press in bottom of greased 15 x 10 x 1-inch jelly roll pan.
Simmer together butter, milk and sugar for 10 minutes. Add chocolate, vanilla and salt to milk mixture. Simmer half hour three or more times (raising and lowering temperature to keep from boiling but bringing to boil 3 times). Test consistency by dropping a little in cold water.
Brown pork in oil in large skillet. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce and juice from pineapple. Cook until clear and slightly thickened, about 2 minutes. Add sauce to pork in skillet and cook over low heat for 1 hour or until pork is done. Add pineapple chunks, green peppers and onion. Continue cooking 2 minutes longer.
Thin softened cheese and shrimp with half and half. Add enough catsup for color. Add spices. Let stand in refrigerator 2 to 6 hours. Do not use blender. Enjoy!
Mix all ingredients except bread. Hollow out loaf of bread so that loaf resembles a bowl. Fill with dip. Cut up bread that was scooped into bite size pieces.
In a large pot, combine cider, pineapple juice, sugar, cinnamon, allspice and cloves. Simmer 15 minutes. Add lemon juice and wine; heat but do not boil. Pour into a large punch bowl and float apples.
Sprinkle chops with salt and pepper. Coat chops with flour, brown on both sides in hot shortening. Place lima beans in casserole dish; sprinkle with onion. Place chops on beans; top with tomatoes. Sprinkle with sugar. Bake, covered at 325° for 1 1/2 hours, until chops are tender. Liquid from tomatoes can be used during baking, if necessary. Makes 4 servings.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. When completely cooled, sprinkle top of cake with powdered sugar. Enjoy!
Drain vegetables. Bring oil, vinegar, sugar, pepper and salt to a boil. Cool. Combine with vegetables. Store in refrigerator.
Combine crumbs, 3 tablespoons sugar and butter. Mix well and press into 8-inch pie pan. Chill 1 hour. Beat cream with 1/2 cup sugar until creamy. Blend in Cool Whip. Top with pie filling. Chill at least 3 hours.
In medium bowl, combine all ingredients. Add other seasonings as desired. You can use this mixture for burgers, meat balls or meat loaf. Makes 6 servings (140 calories, 2 g fat per serving).
Mix all ingredients together and refrigerate overnight. Bake in a 13 x 9-inch cake pan.
Sift flour before measuring. Add salt and sugar to flour and sift again. Using pastry blender, cut in shortening to flour mixture. Beat egg; blend in water and vinegar and pour over flour mixture and blend. Mixture will be more moist than standard mixture so wrap in wax paper and chill at least 30 minutes. Then leave at room temperature for at least 30 minutes before rolling out to use.
Mix crumbs and margarine; press into bottom of 9 x 13 x 2-inch pan. Beat powdered sugar, vanilla and softened margarine together 10 minutes or until very creamy. Add eggs. Beat for a short time. Spread over crumb layer. Cut bananas lengthwise. Put on cream layer. Drain pineapple. Spoon over bananas. Cover with whipped topping. Sprinkle chopped pecans over top.
In a large bowl beat the eggs. Add pumpkin, sugar, oil and water; mix well. Combine flour, soda, salt, cinnamon and nutmeg. Add all at once to first mixture. Stir in nuts. Bake in 2 greased and floured 5 x 9-inch bread pans at 350° for 60 to 75 minutes. Great served with cream cheese.
Wipe brisket with a damp paper towel. Put in pot and cover with water. Bring to boil. Reduce heat, cover pan tightly and cook 3 1/2 to 4 hours. In the meantime, prepare vegetables.
Mix jello and sugar together, then add 7-Up soda. Cook over medium heat until thick. Put strawberries in cooked pie crust (deep shell). Pour filling on strawberries. Put Cool Whip on top.
You will need an 11 3/4 x 7 1/2-inch pan.
Brown meat with garlic; drain fat. Add tomato sauce, tomatoes, salt, pepper and oregano. Cover and simmer for 20 minutes. Cook noodles until tender, rinse in cold water and drain. Arrange and alternate layers in baking dish with noodles on bottom, followed by Mozzarella cheese, cottage cheese, meat sauce and Parmesan cheese. Continue until dish is filled, ending with Parmesan cheese. Bake at 375° for 45 minutes.
Crush vanilla wafers with a dough roller, leaving in package. Melt margarine. Blend sugar, eggs, milk, vanilla wafers and margarine until well blended. Add vanilla flavoring. Add portions of nuts and coconut until well blended. Pour in greased Bunt pan and bake at 325° for 1 hour.
Saute onion and garlic with ground chuck. Drain well. Add bay leaves, tomato paste, sugar and tomato juice. Add salt and pepper to taste. Add oregano to taste. Simmer 3 hours. Remove bay leaves. Serve over spaghetti noodles.
In a bowl, dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11 x 7 x 2-inch dish. Chill until firm. Cut into squares. Serve each on a lettuce leaf and top with a dollop of mayonnaise.
Peel and cut each apple into 8 pieces and place in shallow dish. Cook in microwave for 1 minute. Wrap each piece of apple in a crescent roll. Place in greased 9 x 13 pan.
Over medium heat, heat shortening in Dutch oven. Brown meat on all sides. Remove and saute onions until tender. Return meat and add 4 cups water, wine, bouillon, garlic, parsley, bay leaf and spices. Cover and simmer 1 1/2 hours. When meat has cooked, add potatoes, carrots, onions and celery; cook for 1 hour. Twenty minutes before end of cooking time, add tomatoes. Gravy will be thin. If desired, thicken with 1/4 cup flour, blended with 1/4 cup of water. Stir quickly into pan. Cook, stirring, until it boils and thickens.
Heat oven to 400°. Place paper cupcake liners into muffin pan which holds 12 muffins.
Cut meat off bone. Use 12 ounces. Steam 30 minutes. Cool. Remove skin; cut off fat. Slice into small pieces (2 or 3 inches round). Steam again, 30 minutes. Remove juices. Boil water. Add sugar and ham. Stir 1 to 2 minutes until sugar dissolves and bubbles appear. Add honey until mixture is complete, about 30 seconds.
Mix ketchup, sugar, vinegar, chili powder, Worcestershire, salt and pepper to a paste. Add to beans and onion. Bring to a boil. Bake in oven at 325° for 1 hour or until sauce is thick.
Using a large mixing bowl, cream together margarine, sugar, eggs and vanilla. Sift together and add to the mixture the plain flour, cloves, allspice and cinnamon. Add the pecans. Combine and add applesauce and soda. Using a wooden spoon, mix well. Batter will be thick. Store, covered, in refrigerator. Batter keeps indefinitely.
Wash peas and soak overnight. Chop onion. Saute onion and celery lightly in butter. Bring peas slowly to a boil in water. Add tomato juice, onion, celery, lemon juice and meat. Cover; simmer several hours or until peas are nearly tender. Before last hour of cooking, add salt, spices vinegar or wine and parsley.
Cook pasta according to directions on package. Stir in remaining ingredients. Chill and serve.
Saute onion in oleo until tender. Stir in corn, soup and milk. Heat to boiling. Sprinkle with parsley flakes when serving.
Cut chicken into small pieces. Brown chicken in oil, stirring occasionally. Add water, wine, broccoli and soup. Bring to a full boil, separating broccoli pieces. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Sprinkle with cheese. Makes 4 servings.
Brown sausage and onion; drain. Pour in Bisquick, pepper and sugar. Add cheese and milk. Bake in muffin tins at 350° for 20 to 25 minutes. Makes 20 muffins.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into jello in a large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in Cool Whip with wire whip until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Refrigerate until firm. Serve on lettuce leaf.
Mix all ingredients, except Cool Whip. Pour into pie shells and top with Cool Whip.
Boil broccoli in salty water. Bake chicken until tender. Slice and arrange the broccoli and chicken in a buttered 9 x 13-inch casserole dish. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle cheese on top. Bake at 350° for 20 to 30 minutes.
Combine all ingredients in saucepan except vanilla. Bring to a rolling boil. Boil for 1 minute. Set in bowl of ice water to cool. Beat with electric mixer until thick. Frosts two 9-inch layers.
Combine the squash, onions and green peppers. Sprinkle with salt and cover with water. Put ice on top to cool. Let stand one hour and drain.
Combine water, salt, lard and sugar. Cool to lukewarm. Add to yeast dissolved in water. Add egg and half of flour. Beat well. Stir in rest of flour. (I use 1/2 cup of flour to knead the dough.) Cover and let rise until double in bulk; punch down and put in refrigerator and let rise again.
Thaw hash browns 30 minutes before using. Mix all ingredients in large bowl. Put into 9 x 13-inch pan. Sprinkle crushed potato chips over top. Dab with butter, if desired. Bake at 375° for 1 hour.
Sear ground beef until very brown. Add all dry ingredients to ground beef. Mix well. Add tomato puree to mixture. Reduce heat and cook 15 to 25 minutes. Do not let mixture get too dry. Serve on hamburger buns. (A slice of cheese may be added.) Serves 4 to 6.
Preheat oven to 375°. Bake pastry shell 15 minutes. Meanwhile, in a medium bowl, combine condensed milk, sour cream, lemon juice and almond extract and mix well. Reserving 6 sliced peaches, spread remaining peach filling on bottom of prepared pastry shell. Top with sour cream mixture. Top with reserved peach slices and almonds. Bake 30 minutes or until set. Cool. Chill. Refrigerate leftovers.
Beat pineapple juice, pineapple chunks and nuts into Jell-O and cream cheese mixture. Serve with mayonnaise or Cool Whip.
Dredge stew meat in onion soup mix. Put into baking casserole. Put potatoes and carrots on top of meat. Combine cream of mushroom soup and cooking sherry and mix until smooth. Add mushrooms to soup mixture. Pour over top of meat, potatoes and carrots. Cover and bake at 250° for 5 hours.
In a large pot, mix sugar, water, cinnamon sticks and cloves; simmer 10 minutes over medium heat. Add grapefruit juice, orange juice and apple juice. Heat and serve warm.
Mix together and marinate 6 pork chops in sauce, 3 to 4 hours. Can grill or bake chops.
Grease loaf pans. Mix flour and cinnamon. Mix sugar, oil, eggs and vanilla. Add apples. Bake at 350° for 45 minutes.
Put beans (uncooked) in 9 x 12 Pyrex dish. Layer onions, tomatoes and bacon on top of beans. Pour sauce over beans. Bake at 400° for 45 minutes.
Cut apples in small pieces. Add sugar; let stand 10 minutes, then add rest of ingredients. Bake for 1 hour at 350°. Makes 2 loaves in bread tins.
Put ingredients in top of double boiler and beat with rotary beater for 7 minutes. (I always beat mine for a few minutes before I put it over hot water. I think it makes a smoother icing.)
Use tart, crisp apples, not sweet varieties such as Delicious. Mix together the eggs, flour, cinnamon, vanilla and oil. Beat for 5 minutes until everything is well mixed. Add the cut apples and mix well. Add the walnuts. Pour batter into a greased pie pan. Bake in 450° oven for at least 30 minutes or until light brown. Yields 6 servings.
For crust: Mix 1 cup flour, 1 stick butter (melted), 2 tablespoons sugar and 1/2 cup nuts until blended. Press in 9 x 13-inch pan; bake at 350° for 15 minutes or until lightly brown. Let cool.
Brown ground beef and onion. Drain. Place meat in crock-pot. Cube cheese and add to beef. When cheese has melted, add Tabasco sauce to taste. Keep warm in crock-pot. Serve with tortilla chips.
Sprinkle Jell-O over pineapple. Add cottage cheese, Cool Whip and nuts; mix well. Refrigerate. Serve on lettuce leaves or as a dessert.
Peel eggplants and cut into 1-inch cubes. Bring about 1-inch of lightly salted water to boil in a 2-quart saucepan, add eggplant. Boil for 1 minute; do not overcook. Drain gently, squeeze out excess moisture and set aside. Heat oil in saucepan, add onion and garlic, cook, uncovered, over moderate heat for 5 minutes or until translucent. Combine eggplant, onion, garlic, herbs and salt. Place mixture in buttered 2-quart shallow baking dish. Distribute tomatoes evenly over top. Bake, uncovered, in preheated 375° oven for 30 minutes. Sprinkle with cheese, bake an additional 5 minutes.
In large skillet (preferably nonstick), melt butter or margarine with oil. Saute pepper and onion over medium-low heat 10 minutes or until very tender. Stir in ham and tomatoes; cook over medium heat until liquid evaporates, about 6 to 7 minutes.
Fry bacon; add other ingredients. Simmer 20 minutes, covered. Add drained green beans, kidney beans, lima beans and pork and beans. Bake at 350° for 1 hour.
Wash and cut ends from eggplant. Slice eggplant into 1/2-inch rounds. Boil until slightly tender. Pour tomatoes into saucepan. Add spices; boil for 15 minutes. Place tender eggplant into 2-quart casserole dish. Pour cooked tomatoes over eggplant. Add grated cheese to top. Cover cheese with bread crumbs. Bake for 30 minutes at 350°.
In a bowl, combine the cranberry sauce, concentrates, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight. Remove from freezer 45 minutes before serving. For each serving, combine 1/2 c. slush mixture with 1/2 c. lemon-lime soda.
Cream sugar and margarine. Add eggs. Combine flour, salt, spices, baking powder and baking soda. Add raisins, currants and candied fruit. Add buttermilk alternately with flour mixture. Make as moist as fruit cake. Pour into 2 loaf pans, greased and lined with waxed paper. Bake in a 350° oven for 1/2 hour, then at 300° for last half hour. Cool on rack. Wrap in foil and store in refrigerator.
Layer broccoli in 2-quart casserole dish, then layer of chicken on top of broccoli. Mix soup, mayonnaise and lemon juice. Spread on top. Sprinkle with cheese, then bread crumbs on top. Drizzle melted margarine over all. Cook in 350° oven for about 30 minutes.
Drain all fruits very well. Mix Jell-O into Cool Whip until well blended. Fold in fruits. Chill 4 hours or overnight.
Combine all ingredients except oleo and cracker crumbs. Toss, then top off with cracker crumbs and melted oleo. Bake for 35 minutes at 375° or until golden and lightly crusted.
Mix first three. Sift together dry ingredients and stir in. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons of cinnamon. Place about 2-inches apart on an ungreased baking sheet. Bake in a 400° oven for 8 to 10 minutes. Makes 5 dozen (2-inch) cookies.
Let meat mixture fry until brown and done, slowly. Add flour and hot peppers. Stir and cook until onions are done. Add 1/2 cup water and stir well. Turn off heat, add parsley, green onions and garlic. Season with salt and pepper to taste. Let this mixture become cool before putting in pastry. Makes 2 dozen pies.
Dissolve yeast in warm water. Add 2 cups flour, buttermilk, oil, sugar and salt. Beat at low speed until moistened. Increase to medium speed for 10 minutes, scraping sides of bowl. Add herbs and mix well. Stir in enough flour to form soft dough (about rest of flour). Turn dough out on floured board; knead until smooth and elastic (about 5 minutes). Add more flour if needed. Turn over dough, smooth side down, in greased bowl. Flop dough so all is greased. Cover and let rise in warm area until double in size (about 1 hour). Grease two large cookie sheets. After dough rises, turn out on lightly floured surface. Divide into 4 parts. Form into loaves. Let rise double in size (about 30 minutes). Preheat oven to 350°. Brush loaves with melted butter. Bake for 35 to 40 minutes.
Mix all together and bake at 400° for 12 minutes. Use a 11 3/4 x 7 1/2-inch pan.
In blender container, combine all ingredients. Cover and blend 30 seconds or until smooth. Serve immediately. Makes 4 (1 cup) servings.
Place rice in 2 quart casserole. Place breasts on top of rice; cover with mushroom soup. Add enough water to cover rice. Bake at 350° for 1 1/2 hours.
Mix ingredients together. Roll in a ball or you can divide and make 2 balls. Roll in the chopped nuts.
Mix bread crumbs and margarine. Add remaining ingredients. Place in greased loaf pan and bake at 350° for 45 to 60 minutes. Serves 4 to 6.
In a saucepan mix vegetables, rice, mushrooms and onions. Over medium heat, heat through, stirring occasionally. Serves 8.
Heat Oven to 350. Grease 3 8 or 9-inch round cake pans. In small bowl pour hot water over cooking chocolate. Stir until melted, let cool. In large bowl cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each egg. Blend in chocolate and vanilla. Mix in flour, baking soda & salt alternately with buttermilk. Fold in egg whites. Bake 35-45 minutes until top springs back when touched with finger. Cool and top with pecan frosting.
Dissolve gelatin in cold water. Heat milk and pour in gelatin, stirring well. Stir in salt and sugar until dissolved. Chill until partially set. Whip Dream Whip following package directions. Fold Dream Whip and raspberries into first mixture. Stir in food coloring if more color is desired. Serves 10.
Mix meat, apples, beets, pickles, potatoes and onion. Combine remaining ingredients; pour over salad mixture and marinate overnight. Serve over lettuce; garnish with mayonnaise, eggs and tomato wedges.
Heat oil and butter in saucepan on low heat. Mince garlic; add to pan. Cook until just softened. Add anchovies; cook until fish dissolves into a paste, about 5 minutes. Add pepper to taste.
Combine together the first 6 ingredients; set aside. Beat the eggs until foamy; add the 1 cup sugar. Stir into the Ricotta mixture until well blended and smooth. Pour into an unbaked pie shell. Bake at 350° for 50 to 60 minutes or until mixture is firm and pastry is golden brown. Remove from oven and place on cooling rack until cool. Keep refrigerated. Eat and enjoy.
Place carrots in 1-quart casserole dish with butter and brown sugar. Cover and microwave on High for 9 to 11 minutes, stirring after 5 minutes. Mix water and cornstarch until smooth. Stir in carrot mixture. Add pecans, cover and microwave at High for 2 to 4 minutes until thickened. Serves 3 to 4.
Combine crab meat, mustard, mayonnaise, egg, salt, Worcestershire, cayenne and bread. Shape into 8 cakes. Roll in bread crumbs. Cook in oil over moderate heat until brown on one side. Turn carefully and brown the other side.
Mix all ingredients together; heat in fondue pot or microwave. Serve warm with rye bread or pretzels.