HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in butter. Add mushrooms. Stir in soup, beer, curry powder, oregano, pepper and garlic. Simmer 10 minutes, uncovered. Put chicken in 2-quart baking dish. Pour mixture over it. Bake at 350° for 30 minutes, covered, then uncover for another 25 minutes, basting it. Sprinkle Cheddar cheese on top for 5 more minutes until melted. Serve with rice.
Adjust oven rack to lower third position and preheat oven to 350°F (170°C). Generously butter 9 x 5 x 3-inch (23 x 13 x 8cm) loaf pan. (Larger pan will yield flat, wide loaf; smaller pan will produce narrow, tall loaf.) Insert metal blade and put flour, salt, baking powder, baking soda and apricots into work bowl. Pulse 6 to 8 times, in pulses lasting 1 second each, just until apricots are very coarsely chopped. Remove and set aside.
Combine first 8 ingredients to make a sauce. Grease a 9 x 13-inch casserole.
Preheat oven to 300°. Grease and flour a tube cake pan. Cream the butter and sugar together. Add eggs, one at a time. Sift flour with salt and baking powder (if you use self-rising flour, leave out the salt and baking powder) in separate bowl. Beat in with an electric mixer, 1/3 of the flour mixture, the 1/3 of the milk. Do this until all the flour and milk are used. Add vanilla and lemon juice. Beat until creamy. Bake 1 1/2 hours. Cool before turning out of pan.
Add cocoa to powdered sugar and salt. Mix in milk and butter. Cook over low heat until thick.
Saute sliced onions in butter in a Dutch oven pot. When onions are golden and soft, add 4 cups boiling water. Add garlic powder, beef bouillon cubes and soy sauce. Simmer 45 minutes.
Slightly beat egg and pour onto greased 13 x 9 cookie sheet. Top with grated cheeses. Add chopped green chilies and jalapeno peppers. Bake at 375° for 40 minutes or until lightly brown.
Mix in order given. Drop by rounded teaspoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Over low heat combine first six ingredients until melted and blended together. Add chopped pecans. Pour into unbaked pie crust. Bake at 250° for 1 hour (you may need to use higher heat according to each person's oven). Mix each pie in separate bowl when preparing more than one pie.
Grind tomatoes, cucumbers, onions, green peppers and red peppers and put in kettle; add mustard, turmeric, salt, sugar and 1 quart vinegar. Boil together flour mixed with 1 pint vinegar. Stir until creamy and add to first mixture and boil 5 minutes longer. Put in jars and seal with rings and bands or seal with paraffin. Makes 10 pints.
Combine carrots with oil, eggs, sugar, cinnamon and allspice; mix. Then add flour and salt slowly; mix thoroughly. Add baking soda and walnuts to mixture. Then put into a 13 x 9 or 8-inch spring-form pan. Bake at 350° for 1 hour or until center is firm.
Mix all ingredients. Bake in a greased casserole dish for 1 hour at 350°.
Brown meat lightly in olive or vegetable oil. Saute onions and bell peppers until somewhat translucent. Combine meat, onions, peppers and other ingredients, reserving wine and mushrooms until last. Cook slowly several hours, adjusting seasonings to taste. Yields 30 cups.
Beat egg whites and salt until foamy. Add cream of tartar and beat until stiff. Add sugar 1 tablespoon at a time, beating constantly. Add vanilla. Spread in an ungreased 9 x 13-inch baking pan. Put in preheated 450° oven. Turn oven off.
Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Rinse blueberries from mix with cold water and drain. Combine contents of topping packet from mix with almonds.
In medium saucepan over medium heat, add oil and saute shallots until soft (do not brown). Add broth, lime juice and vinegars. Heat to a mild boil and add cream, saffron and caviar. Mix well and place salmon in pan. Cover and reduce heat slightly and simmer until salmon is moderately firm. Remove and keep warm. Reduce sauce over medium heat until creamy. Serve over salmon. Serves 2.
Separate bread sticks, but leave coiled. Brush each bread stick with margarine. Combine sugar and cinnamon on a plate. Dip bread sticks in cinnamon mixture. Bake on a cookie sheet at 350° for 15 to 18 minutes.
Arrange cabbage, onions and pepper in large serving bowl. Sprinkle the 2 teaspoons of sugar on top. Mix other ingredients and bring to a boil. Pour over cabbage mixture and refrigerate overnight. Will keep several days.
Mix all ingredients and bring to a boil. Cook down on low, but still boiling, until all vegetables are tender, about 1 hour, stirring frequently. Makes 4 pints.
Cut angel food cake into 1-inch pieces and set aside. Melt butter; mix with confectioners sugar until smooth. Add Jack Daniel's whiskey to dipping consistency (set aside what is not used; you will have to add the Jack Daniel's whiskey as you go along to keep dipping consistency). Mix pecans and vanilla wafers in a large bowl; set aside.
Saute celery and onion. Combine in bowl all ingredients except eggs. Mix. Pour into casserole. Garnish with eggs. Bake at 450° for 20 minutes.
Place spinach in salad bowl. In a 10-inch skillet, cook bacon over medium heat until crisp; spoon bacon and drippings over spinach. Combine light cream, eggs, vinegar, sugar, salt, paprika and pepper. Pour into skillet; cook and stir over medium heat until thickened. Pour over spinach; toss until leaves are well coated. Garnish with egg wedges, if desired. Serve at room temperature, warm.
Beat eggs and add sugar and milk; mix well. Add flour until mixture is smooth and thickened. Stir in sliced apples. Heat shortening in frypan until hot. Pour or spoon pancake-size portions into frypan and fry both sides until golden brown. Sprinkle with sugar.
Brown meat. Add chopped onion, celery and sliced water chestnuts. Stir and cook until crisp and tender. Add onion soup mix and pepper. Stir and add mushroom soup. Remove from skillet and put in casserole dish. Top with Chinese noodles. Bake at 350° for 20 to 30 minutes. 6 to 8 servings. Soy sauce may be added if desired.
Blend first four ingredients. Beat egg and vanilla together. Add to first mixture. Sift dry ingredients together and add to creamed mixture. Chill the dough. Form small balls and place on ungreased cookie sheet. Press flat with glass dipped in sugar or flatten and sprinkle with sugar. Bake at 350° for 8 to 10 minutes.
Slice cucumbers thin. Make cool brine of water and salt. Pour over cucumbers and let stand 1 week. Stir every morning. Drain pickles and cover with cold water (just to cover) mixed with alum. Simmer 10 minutes, then drain.
Chill the milk overnight. Whip the chilled milk. Add the Cool Whip. Add sugar to fruit (sweeten to taste). Fold into whipped mixture. Place in freezer. Before the mixture completely freezes, stir it well. Remove from freezer at least one hour before serving. Best when it is a little soft. Serves 6.
Beat eggs in large bowl. Add all other ingredients except muffin mix. Mix well, then add corn muffin mix. Pour into well-greased, hot pan. Bake for 30 to 35 minutes at 400°.
Pour beans into large mixing bowl. Add ketchup, barbecue sauce, mustard and honey; mix well. Add sugar, salt, pepper, onion, garlic and liquid smoke. Stir in ground beef last. Pour into a 13 x 9 x 2-inch baking dish. Top with bacon slices. Bake for 30 to 40 minutes on 350° or until bacon is browned.
Peel carrots. Cut in quarters lengthwise and in half crosswise. Can use baby carrots. Bring water and salt to a boil; add carrots. Cover and cook 10 to 15 minutes or until tender; drain. Add remaining ingredients to carrots. Gently stir over low heat until butter is melted and carrots are glazed.
Put butter in 400° oven until melted. Combine rest of ingredients. Stir just until dough forms. Knead dough. Roll into 8-inch square. Cut square in half, then cut each half into nine 4-inch strips. Dip each strip into melted butter, coating both sides; arrange strips close together in pan. Bake at 400° for 15 to 20 minutes or until golden brown. Makes 18 sticks.
Combine sugar, cornstarch, salt and water in a small saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until mixture is smooth and thickened. Add lemon rind, lemon juice and butter; cook until thoroughly melted. Serve sauce warm over cake, fruit or ice cream. Yields 1 3/4 cups.
Mix dry ingredients, then mix liquid ingredients. Add dry and liquid ingredients together until liquid coats flour. Do not overmix. Pour in 9 x 5-inch greased pan and bake 1 hour at 350°.
Beat the eggs until light and fluffy. Add the sugar gradually. Sift the flour, baking powder and salt. Fold into egg mixture. Scald the milk to which has been added the butter. Add hot milk last. Bake for 1/2 half at 350°.
Blend all ingredients until smooth. Place in baking dish or loaf pan. Bake at 350° for 1 hour.
Mix all ingredients together. Then throw in potatoes and put it in a greased casserole dish. Crumple Ritz crackers on top. Cook at 375° for about 45 minutes.
Combine ingredients. Fry in frying pan with butter flavored Crisco. Spoon batter like pancakes.
Cover bottom of 9 x 13-inch pan with brown sugar and pecan halves on top. Dot with butter. Mix drained noodles with sour cream and cream cheese, a little more butter and 2 beaten eggs. Add pineapple and spread on brown sugar and pecans. Bake at 350° for 1 to 1 1/2 hours.
Brown onions in butter. Remove onions and brown steak. Add salt and 1 tablespoon of chili powder as steak browns. Cook rice as directed on package. When 2/3 done, add onions, steak and pimentos (chopped). Bake slowly 1 1/2 hours at 300°.
Soften cream cheese, then beat until smooth. Work in the rest of the ingredients but be sure to blot all the moisture from the cherries with paper towels. You may have to add more confectioners sugar. You can safely add as much as you can work in. Shape into a log 1 1/2 to 2 inches in diameter. Roll in wafer crumbs to coat. Store in waxed paper in a plastic bag. Keep in refrigerator. Slice in thin slices to serve.
Stir all together and put in shallow pan or baking dish and cook until thick and a light brown. Cover with marshmallows and bake until brown. Watch closely so it doesn't burn.
Spray a 2-quart casserole dish with nonstick spray. Cook broccoli according to directions on package. Drain and add cheese. Beat eggs and add soup and mayonnaise. Stir in onion. Bake at 350° for 30 minutes. Sprinkle with toasted bread crumbs.
Spread 1 package crescent rolls in bottom of greased 9 x 13-inch pan. Combine cream cheese, sugar, egg yolk and vanilla. Beat well. Pour over rolls in pan. Spread the other package of crescent rolls on top of cheese mixture. Beat egg white until frothy. Spread on top of rolls. Sprinkle nuts and 1/4 cup sugar on top. Cut into squares after baking. Bake in a 350° oven for 30 minutes.
Pour the boiling water over the oats and let stand 30 minutes. Add the molasses and soft butter. Dissolve the yeast in the warm water and add to the oat mixture.
Heat oven to 400°. Unroll breadsticks; do not separate. Cut dough crosswise into five equal parts; separate into individual pieces. In plastic bag, combine Parmesan cheese, Italian seasoning and garlic powder; add dough pieces. Close bag and shake to coat; remove and place on cookie sheet. Place cookie sheet with mini breadsticks on upper oven rack. Bake at 400° for 8 to 14 minutes or until mini breadsticks are golden brown; remove. Dip breadsticks in warm sauce.
Boil potatoes whole with skins on. While potatoes are cooking, brown bacon in a skillet until crisp. Remove bacon bits from	skillet. In bacon fat, brown onions until almost black. Drain off	fat. Peel and coarsely chop hot potatoes. Add bacon bits, onions and	butter to potatoes. Mix well. Serve as a side dish with meat and gravy.
Preheat oven to 400°. In a large bowl, combine 1 1/2 cups sugar and margarine and beat until fluffy. Still using the electric mixer, add the vanilla and eggs. Add cream of tartar, salt and soda. Add the flour gradually. In a separate bowl, add 2 tablespoons of sugar and the cinnamon. Shape dough into 1-inch size balls; roll balls into sugar and cinnamon. Place onto ungreased cookie sheet. Bake cookies 8 to 10 minutes. Remove carefully from the cookie sheets. Place on cooling rack. Makes approximately 4 dozen.
Fix Jell-O and let set for 1 hour. Whip the yogurt into Jell-O and let set.
Brown turkey in a large pan sprayed with Pam until broken apart and browned. Drain off any fat. Add the green pepper and onion. Reduce the heat and cover. Cook over medium heat until peppers are tender. Add the beans, tomatoes and chili mix. Simmer for 10 minutes and serve. This freezes beautifully. Store in individual serving sized containers.
Brown chickening skillet with onions. In a large bowl, mix all other ingredients together. Add chicken and place in 15 x 13 baking dish sprayed with Pam. Bake at 400° for 35 to 45 minutes.
In one pan cook your ground meat. When halfway done, add your onion and sausage until meat is done; drain. In another pot add your tomato sauce, chili seasoning, chili with beans, water and stewed tomatoes. When meat mixture is done, add to mixture. Cook about 20 minutes on medium heat.
Parboil dry beans until soft. Drain well. Put all ingredients into crock-pot in order. Stir once. Cover and cook on low for 10 to 12 hours or 5 to 6 hours on high. When using canned beans, drain liquid.
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 375° for 20 to 22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.
Dissolve gelatin in boiling water. Stir in prunes (pitted and undrained), pineapple (undrained) and chopped pecans. Refrigerate. The Bishop's Cafeterias, Iowa.
Mix first 6 ingredients together and add 1/2 can onion rings. Top with the remaining 1/2 can onion rings. Bake at 350° for 20 to 30 minutes. Drain the vegetables.
Saute onions in oil until soft; do not brown. Add bay leaf, tomatoes, pepper, cloves and sugar. Cover and simmer 30 minutes; stir flour and water. Remove bay leaf and cloves and cook 5 minutes more. Pour over cooked Ziti. Serve with grated cheese. Makes 4 to 6 servings.
Wash, cut and boil together, all but macaroni and beans, for 30 minutes. Then add last 2 ingredients and cook 10 minutes. Garnish with sour cream on top. Serves 8.
Salt each piece. Let stand stacked 1 hour in salt water. Rinse in cold water. Cut in small pieces. Cover with boiling water. Boil 5 minutes; drain.
Sift together the flour, baking powder, salt and soda. Cream and beat thoroughly the pulp, sugar and eggs. Mix in sifted ingredients. Add oil. Fold in nuts and raisins. Bake at 350° in a greased and floured pan for 45 to 50 minutes or until tests done.
In large soup pot, boil chicken until done; slice vegetables. Take chicken out of broth and set aside to cool. Pour out about 1/4 of the broth, then add sliced vegetables and soup to broth. Then take meat off chicken and add to soup.
Drain beans. Put in 1 1/2-quart casserole. In a bowl, mix soup, milk, pepper and 1/2 can of onions. Bake until heated through in a 350° oven, uncovered. Top with remaining onions. Bake 5 minutes more, until onions are golden. Serves 6.
Combine flour and sugar in a bowl and set aside. Boil margarine, cocoa and water together and pour over sugar and flour while hot and mix. Then beat in eggs and add baking soda, vanilla and cinnamon. Beat in buttermilk. Pour into greased and floured 11 x 15 x 1-inch sheet pan. Bake at 375° until done.
In a bowl, combine mandarins and ginger, mix well. Refrigerate 30 minutes or longer. Serve chilled as a dessert or pork or poultry side dish. Serves 2.
Put crescent rolls onto pizza pan, pressing down on perforations to seal. Bake at 375° for approximately 10 minutes or until golden. Mix cream cheese, mayonnaise, minced green onion and dill weed and spread on cooled crust. Chop vegetables and sprinkle over cream cheese mixture. Suggested vegetables: (chopped) broccoli flowerets, cauliflower, green peppers, tomato, black olives, green onion and mushrooms. Sprinkle with Cheddar cheese.
Mix all ingredients, except gelatin. Stir gelatin in last. Chill about 2 hours. Can be fixed with low calorie ingredients.
Mix together dry cake mix, flour and raspberry jello. Combine water and oil. Add to the dry mixture. Add the eggs, one at a time, mixing well. Stir in half the frozen raspberries.
Sift together dry ingredients. Blend eggs, milk and oil. Add liquid all at once to flour mixture, stirring only until flour is moistened. Pour into greased loaf pan. Bake in preheated oven at 350° for 60 to 65 minutes, or until done. Cool 15 minutes before removing from pan.
Cream butter; add sour cream, then gradually add Bisquick. Grease miniature muffin tins. Bake at 350° for 15 minutes. Makes 3 dozen.
Place beans in greased baking dish. Top with onions and potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Dot with butter. Pour soup over vegetables. Cover and bake at 400° for 1 hour. Season with ground beef; place over vegetables in chunks. Bake uncovered about 8 to 10 minutes longer.
Line a 10 1/2x15 1/2-inch jellyroll pan with aluminum foil, extending foil over ends of pan; grease foil. Melt butter in a heavy Dutch oven over low heat; stir in sweetened condensed milk and milk. Add all of the chips; stir until smooth. Remove from heat; stir in marshmallow creme and extracts. Stir in walnuts. Spread mixture into prepared pan. Chill 1 hour. Use ends of foil to lift fudge from pan. Cut into 1-inch pieces. Store in an airtight container in refrigerator. Yield: 12 dozen pieces.
Heat oven to 350°. Grease and flour 12-inch fluted tube or 10-inch tube pan.
Mix cheese and pineapple until well blended. Fold in Cool Whip and marshmallows. Garnish top with the nuts.
Bring to a boil in a saucepan the butter, water and cocoa. Mix flour, sugar, salt, eggs, soda and sour cream in a bowl. Add hot mixture and mix well. Pour into a greased jelly roll pan. Bake at 350° for 20 minutes.
Blend first 3 ingredients together with a fork. In a separate bowl, beat eggs with water. Gradually blend into flour mixture.
Mix well using enough pineapple juice to mix. Use red and green apple slices for dipping. Soak in pineapple juice before use to prevent browning.
Cream the butter and sugar together well. Add sifted flour, salt and nutmeg alternately with chopped nuts to creamed mixture. Form into any desired shape: crescents, balls and rolls. Bake about 20 minutes at 325°. When done, cool on cookie sheet for 8 to 10 minutes. Roll in powdered sugar while still warm. Yields approximately 3 1/2 dozen.
Heat oven to 425°. Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
Wash potatoes; dry and cut in half. Place in plastic bag, cut side down; leave end of bag open. Cook on High 10 minutes. Remove skins and slice. Cook bacon and onion in 4 cup measure 4 or 5 minutes. Stir in flour, sugar, mustard, salt and pepper. Mix well; add water, vinegar and celery seed. Cook on High 4 minutes, stirring once. Set aside; make several cuts in plastic bag containing knockwurst and place bag on paper plate; cook on High for 1 1/2 minutes. Arrange knockwurst on serving plate as well as potatoes; pour on hot sauce and toss to coat evenly. Sprinkle with parsley. Serve immediately.
Heat oil and deep fry drummettes until golden brown. Heat the hot sauce, butter and soy sauce in small pot and keep warm. As drummettes get done, drain on paper towel and place in sauce for 5 minutes. Serve warm.
Mix cheese and flour together. Beat eggs and the light cream, mustard, Worcestershire sauce, salt and pepper. Pour 3/4 of the cheese mixture in pastry shell. Add shrimp and remaining cheese. Pour egg mixture over all. Bake in a 400° oven for 30 minutes or until knife inserted in center comes out clean. Serves 6.
Cream and spread on crust. Arrange sliced fruit on top. Drizzle with glaze.
Place 4 slices of the bread in a buttered mixing pan. Mix green peppers, onions and mayonnaise. Put mixture with ham and celery over bread in buttered pan. Now put on second layer of bread. Now pour mixture of eggs and milk over. Sprinkle with cheese. Bake 1 hour at 350°. Can be made the night before. This can be frozen. This and a green salad make a fine supper, before church!
Dissolve Jell-O in 2 cups of boiling water. Add cranberries and 1 cup of cold water. Mix well. Add all other ingredients. Pour into gelatin mold or a glass Pyrex dish and refrigerate until set.
Recipe Goal: Complete dinner that's easy to make, can be prepared and refrigerated until baked, reheats in microwave in case of emergencies and easy to clean up.
Salt, pepper and flour pork chops. Brown in oil in skillet. Place pork chops in a lightly greased baking dish; layer potatoes and onions. Combine soup with 1/2 can water; pour over onions. Cover and bake for 1 hour in a 350° oven.
Cut cheese and margarine; let set at room temperature; then mix with fingers. Add other ingredients. Roll into balls and mash with a fork. Bake at 350° for 10 to 12 minutes.
Take a package of sugar cookies and cut into quarters. Grease a petite cupcake pan and place in each cup a quarter section of the cookie. Bake according to directions. While still hot, and before you remove from pan, take a small Reese's cup and put in center of each baked cookie. Carefully remove from pan and rewrap in Reese's paper. Great for parties.
Grease 3-quart casserole dish. Place chicken breast in dish and top with cheese slices. Mix soup with white wine and spoon over chicken. Combine herb dressing mix with oleo and spread over top. Bake at 350° for 1 hour, uncovered.
Cream butter and sugar together, add flour in three parts. Add vanilla and mix well. Stir in nuts, roll into balls and place on ungreased cookie sheet. Bake 15 to 20 minutes at 350° until very lightly brown on bottom. Remove and roll in xxxx sugar. Let cool and roll again in xxxx sugar. Makes 25 to 30 cookies.
Wash and skin chicken. Place in 9 x 12-inch Pyrex dish. Spoon on soup and sour cream. Bake at 350° for 1 hour.
Heat chocolate with water over very low heat, stirring until mixture is smooth. Add 1/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla.
Mix everything, except cheese, and place in large casserole. Bake at 325° for about 1 hour. Sprinkle cheese on top. Return to oven until cheese melts.
Cream butter and sugar; add beaten eggs and salt. Mix well. Dissolve baking powder and soda in the sour cream; add the first mixture. Stir in banana pulp. Add the flour gradually. Add the vanilla and chocolate chips. Pour into two greased and floured loaf pans. Bake at 350° for 50 to 70 minutes. Can be served warm a la mode. Freezes well.
Combine flour, sugar, soda, salt and cinnamon. Stir in, but do not beat, the eggs, oil, vanilla, pineapple and bananas. Add nuts and coconut. Pour into three 9-inch well oiled and floured cake pans. Bake at 350° for 30 to 35 minutes. Frost with cream cheese frosting. Frost each layer and put nuts between and on top.
Make gelatine according to directions. Chill until almost set. In a mold arrange choice of foods in a decorative pattern, shrimp, sliced hard-boiled eggs, crab meat, poached cod, cooked asparagus spears, peas or carrots. Pour gelatine over mixture and chill. Unmold to serve. Serve with sauce.
Grease and flour a 9 x 5-inch loaf pan. Blend together oil, sugar, eggs and vanilla. Set aside. Mix dry ingredients together and add to mixture. Add pumpkin and pecans and mix well. Bake at 325° for approximately 1 hour.
In a pan, put first 3 ingredients, bring to a boil and cook until clear. Remove from heat and add strawberry jello. Stir well. Add sliced strawberries. Cool and pour into baked pie shell. Refrigerate. Serve with whipped topping.
Cream shortening and sugar. Add egg and beat well. Add flour alternately with fruit pulp and soda. Add vanilla, nuts and fruit. Bake at 375° for 10 to 12 minutes.
Mix Jell-O, boiling water and sugar. Let jell just so it wiggles. Mix vanilla wafers and melted butter. Put half on bottom of pan. Whip the Carnation milk until very thick. Add Jell-O mixture and whip a few minutes. Fold in drained crushed pineapple. Put on top of cookie mixture. Add rest of cookies on top. Chill.