HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle meat with paprika, salt and pepper to taste. Rub in well. Heat the butter in a very hot skillet. Add the meat stirring to separate the pieces so that they cook evenly. Cook 2 to 3 minutes. Remove meat with slotted spoon. Add onion to skillet and cook, stirring about 1 minute. Add the wine and cook down to reduce by about half. Lower the heat and add the sour cream, stirring. Do not allow the sauce to boil or sour cream will curdle. Return meat to the skillet and stir to blend. Add the sour pickles and mix in well. Serve with rice, noodles or sauteed potatoes. Makes 4 servings.
Gather together all ingredients. Cream sugar, oil and eggs. Add vanilla, pumpkin and mix dry ingredients all together. Add to other ingredients. Mix well. Pour into greased and floured pans. Bake at 350° for 1 hour 15 minutes. Let cool 10 minutes and take out of pan and cool.
Sift flour and salt. Combine butter and sugar and mix thoroughly. Add vanilla and eggs. Beat well. Stir in bran flakes and raisins. Add flour mixture and stir thoroughly. Spread in a well-greased 9 x 9-inch pan. Bake at 350° for 30 minutes or until done. Cool in pan on wire rack. Frost with your favorite icing. Let stand until set. Cut into bars.
In a large Dutch oven, mix together water, 1 cup barbecue sauce, beer and garlic. Add meat and cook, covered, over medium heat 2 hours, or until meat is tender. Remove meat and shred into 2-inch strips (against grain). Place meat back into pan with 2 cups cooking broth and remaining barbecue sauce. Simmer 15 to 20 minutes or until most of the liquid is absorbed. Serve on sandwich rolls. Makes 4 to 6 large sandwiches.
Brown meat in skillet and add onion, ketchup, water, and seasonings. Simmer 10 min. Add pork and beans and heat thoroughly. Layer meat mixture, rice, and chips in casserole. Top with cheese. Bake in hot oven for 15 min. It's great for a picnic.
Lay bacon strip out. Lay small piece of chicken on bacon strip and 1 sliced jalapeno on top of it. Roll bacon strip lengthwise into a ball. Stick toothpick in it to hold. Sprinkle with Cajun seasoning. Deep fry until brown. Serve with barbecue sauce.
Mix all ingredients in saucepan and cook 1 1/2 hours, slowly, on slow to medium heat. Stir often to keep from sticking to pan. When it gets thick, put in sterile jars with tops and lids.
Scald 1-quart and 22 ounces of milk. Mix sugar, flour and salt. Add enough milk to this dry mixture to make a thin paste. Stir this into hot milk and cook over low heat until slightly thickened, about 15 minutes. Stir to prevent sticking.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over frosting in pan.
Boil chicken and debone. Cook spaghetti in chicken broth and drain. Mix together Cheez Whiz, soup, mushrooms and chicken. Add mixture to spaghetti. Place in 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Beat egg and sugar until light and fluffy. Mix flour with baking powder. Add with vanilla and salt to the beaten egg. Stir in apples and nuts. Spread into greased 8-inch pie plate. Bake 25 minutes at 350°.
Mix soup and mayonnaise in bowl. Add chicken, celery, onions and 1 cup cheese; mix well. Spoon into baking dish. Top with remaining 1/2 cup cheese. Bake for 30 minutes.
Mix squash, carrots and onion. Mix margarine and herb dressing. Place half dressing mix in greased casserole. Add squash mix. Sprinkle remaining herb mix. Bake at 375° for 25 to 30 minutes. Serves 12.
Cook hamburg, sliced onion and green pepper. Add soups, rice and noodles and juice noodles were cooked in.
Combine all ingredients in boiler. Heat on top of stove until cheese melts and is well blended.
Dissolve yeast in warm water and let stand 5 minutes. Combine yeast mixture, melted oleo and flour in a large bowl. Mix well. Stir in beaten egg and sugar (mixture will be a soft batter). Cover and refrigerate overnight. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 350° for 25 minutes. Makes 16 rolls.
Rinse shrimp and drain. Mix all ingredients together and chill. Serve on crackers or French bread.
Heat oven to 350°. Put all ingredients in mixer. Mix for 20 seconds. Pour into greased 10-inch pie pan. Bake 1 hour. It makes its own crust as it bakes.
Separate eggs. Put aside egg whites. Add egg yolks and all other ingredients. Beat egg whites until foamy and fold into mixture. Pour in unbaked pie crust and bake at 350° for 50 minutes.
Saute onion and salt in butter. Combine with corn, eggs, muffin mix and cheese. Put in 1 1/2-quart casserole. Put remaining 1/2 cup cheese on top. Bake at 350° for 40 to 60 minutes.
Chop onion and celery; saute in butter until clear. Cook broccoli as directed. Drain. Combine all ingredients with soup and cheese. Pour into greased casserole; cook for 1 hour at 350° or until dry.
Slice eggplant crosswise into 1/2-inch rounds. Place on lightly oiled baking sheet. Bake, covered with foil, at 400° until tender (approximately 45 minutes). Slice potato and boil until tender. Drain. Slice zucchini into 1/4-inch rounds. Slice tomatoes 1/2-inch thick. Set aside.
Combine all ingredients except pecans. Mix well and chill. Shape into balls and roll in pecans.
Mix as usual and roll a ball of dough in crushed flakes. Top each with 1/4 of a cherry. Bake at 350° for 11 minutes.
Add cream of tartar, salt and flavorings to egg whites. Beat until stiff but not dry. Add 1/2 cup sugar. Sift remaining sugar and flour 5 times. Fold into egg white mixture. Bake in a tube pan at 375° for 35 to 40 minutes. Turn upside-down on a glass bottle to cool.
Cream butter, both sugars and vanilla thoroughly. Add egg yolk and beat until light and fluffy. Stir in flour and oats; blend well. Spread in greased 7 x 11-inch pan. Bake in moderate oven (350°) for 20 to 25 minutes. Remove from oven and allow to cool. Melt chocolate chips over hot water and stir until smooth. Spread over baked cookie and sprinkle with nuts. Cut into bars while still warm. Chocolate will become firm. Makes 2 dozen.
Combine melted oleo, egg and cake mix. Spread in a buttered 9 x 13-inch pan. Combine cream cheese, 2 eggs, brown sugar, confectioners sugar and vanilla. Beat with mixer until smooth. Spread over cake mixture. Bake at 325° for 45 minutes. When cool, cut into small squares and sprinkle with confectioners sugar.
Mix powdered sugar and peanut butter together until crumbly. Line pie shell with half of crumb mixture. Mix pudding and pour in pie shell. Sprinkle some crumbs on top of pudding. Put Cool Whip on top and sprinkle remaining crumbs on top of Cool Whip.
Place pork chops in crock-pot. Add cream of mushroom soup over pork chops. Cook until tender. Thicken broth with flour or cornstarch and a little water to make a paste.
Melt butter; combine rest of ingredients and pour over butter. Do not stir. Add canned fruit and 3/4 cup sugar. Bake 1 hour at 350°.
In a large frying pan, mix soup, water, onion, garlic and chicken. Cook until hot and ingredients are done. Toss with the pasta and serve hot.
Melt almond bark in double boiler. Pour over rest of ingredients to toss. Cool in refrigerator. Store in airtight container.
Mix all ingredients together and refrigerate. For variety, you can add some small marshmallows or use a can of fruit cocktail or mandarin oranges.
Prepare cake mix as directed, using two 8-inch or two 9-inch layers. Let cool completely. Use one of the cake pans as a mold for ice cream layer. Line pan with plastic wrap, spoon or scoop in ice cream and smooth with knife. Let ice cream harden in freezer. Once ice cream is hardened, place it between cake layers on a serving dish that is freezer safe and has a cover for storing in freezer. Use Cool Whip as icing.
Mix all together. Cover and bake 2 hours. Stir. Cook another 2 hours in 250° to 275° oven. Delicious stew.
Melt butter and cheese in pan over low heat. Stir constantly. Mix in vanilla. Pour over mixture of powdered sugar and cocoa in bowl. Mix quickly until well blended. Spread in a 9 x 13-inch pan. Pat pecans over top.
Bake ham according to directions on the label. In a saucepan, combine remaining ingredients and simmer for about 5 minutes. For the last 30 minutes of baking the ham, turn the oven up to 400° and baste with the pineapple marinade every 10 minutes.
In greased casserole dish, mix all ingredients, except bread crumbs. Bake in a 350° oven for 45 minutes. Sprinkle bread crumbs over top; bake an additional 10 to 15 minutes. Serves 4 to 6.
Place blackberries in a greased 1-quart baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries. Bake, uncovered, at 375° for 20 to 25 minutes or until filling is bubbly. Serve warm with ice cream. Yield: 2 servings.
Brown meat and pepper slowly; add sauce. Cook macaroni, then mix together in large bowl. Pour layer of pasta in large baking dish, layer of sauce, layer of cheese and layer of pepperoni. Repeat process; end with cheese. Bake 1 hour at 350°.
Mix together as crust. Bake at 375° for 15 minutes. Let cool.
Melt sugar, Karo syrup and peanut butter. Add Rice Krispies; mix well! Spread in jelly roll pan. Melt chocolate and butterscotch chips together; spread on top of bars.
Preheat oven to 375°. In a large mixing bowl, cream together shortening, butter and brown sugar. Add egg yolks and vanilla; blend well. Add 2 cups flour (one cup at a time) and salt. Combine until a soft dough forms. Roll into 1-inch balls. Dip into beaten egg whites; roll in chopped walnuts. Place 1 inch apart on an ungreased cookie sheet. Bake cookies 5 minutes. Remove from oven; quickly, but gently press thumb into top of each cookie. Return to oven; bake 8 minutes longer. Cool on a wire rack. Place a scant teaspoon of jam in each thumbprint.
Cream oleo and peanut butter together. Gradually add powdered sugar and mix by hand. Form into balls and put on waxed paper. In top of double boiler melt chocolate chips and parawax. Drop balls in chocolate and cover well. Put back on waxed paper to set.
Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour. Add to corn and mix well. Remove from heat. Serves 6.
Grease 13 x 9 x 2-inch pan. Fill the bottom with pineapple, then add pie filling. Pour cake mix over this and top with chopped nuts and butter squares. Let cool and serve out of pan. Bake at 350° for 40 minutes (can be used with any pie filling).
Preheat oven to 350°. Spray a 9 x 5-inch loaf pan with nonfat cooking spray. Stir flour, baking powder, cinnamon, cloves and lite salt into a medium size bowl. Stir in oat bran; set aside. In another medium size bowl, beat together the Egg Beaters, brown sugar and liquid Butter Buds. Add bananas. Add dry ingredients to banana mixture; beat until just combined. Pour into prepared loaf pan. Bake in oven for 50 minutes. Remove from pan; cool on a wire rack. Yields 1 loaf (12 slices).
Wash chiles and remove seeds. Wrap chile strips around cheese strips. Place side by side in a shallow 13 x 9-inch baking dish. Beat eggs with salt, then add milk and mix well. Pour over stuffed chilies. Bake for 50 to 60 minutes in a 350° oven. Do not overbake since it toughens the protein in both eggs and cheese. Serves 6 to 8.
Saute onion in margarine in large skillet. Add chicken pieces a few at a time and brown on both sides. Add seasonings. Add broth and simmer 20 minutes. Add sour cream and heat thoroughly. Put eggs and pimento on top. Serve on rice.
Preheat oven to 400°. In large bowl cream shortening and sugar. Add eggs; beat until smooth. Sift together flour, soda and salt. Gradually add to creamed mixture. Crumble and stir in mincemeat. Drop from teaspoon 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Brown beef, seasoned to taste with salt and pepper in melted butter (if needed). Add mushrooms, onions and garlic; cook over low heat for 3 or 4 minutes, until onion is soft. Add flour to pan; stir in. Blend in tomato paste. Gradually stir in beef broth. Cook, stirring, over medium heat. Stir in sour cream; cook only until heated through. Do not boil. Serve over hot, buttered noodles or rice.
Stew chicken in 2 to 3 quarts water until bones can be easily removed, about 2 1/4 hours. To reduce fat, chill broth until fat rises to top and skim off. Combine boned chicken, broth and all other ingredients in stew pot and simmer until all is tender, stirring occasionally. Add water, as necessary. Longer, slower cooking makes it best.
Combine 1 cup water and raisins in saucepan; bring to boil. Cook for 5 minutes; cool. Cream sugar, shortening and eggs. Add vanilla, raisin mixture and nuts. Sift dry ingredients together; blend into creamed mixture. Drop from spoon onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Yield: 5 dozen.
Mix all ingredients except stuffing. Dip chicken into mix and then dip in stuffing. Pour 1 cup melted butter or margarine over all. Bake at 350° for an hour or until crunchy.
Rinse chickens and pat dry with paper towels. Sprinkle flour lightly over both sides of pieces and salt and pepper to taste. Heat olive oil in nonstick skillet and fry chicken until golden on all sides. Remove chicken as you fry it and put into oven-proof casserole or baking pan. In same skillet, add onions and garlic to the olive oil and fry until golden. Add mushrooms (drained, if using canned), then add tomato sauce and white wine. Add more salt and pepper to taste, oregano and parsley, also. Cook over medium heat until well blended, about 20 minutes. Add olives. Pour sauce over chicken. Cover and bake at 350° for 1 hour. Good served with Risotto.
Boil carrots until tender. Cool and slice. Alternate layer of carrots, pepper rings and onion rings in a dish. Mix remaining ingredients and mix until well blended. Pour over veggies and refrigerate.
Warm milk and water; add sugar and yeast. Stir until yeast dissolves. Add 2 cups flour and beat until smooth. Leave in warm place 20 minutes or 1 hour. Add sugar, shortening, warm water, 3 1/2 cups flour and salt. Use a big spoon to mix. Set back and let rise until double. Punch down; roll out and spread with butter, sugar and cinnamon. Roll up into long roll; cut off 1-inch pieces. Place, spaced apart, in greased pans. Let rise again. Bake at 350°.
Pour melted butter over potatoes. In another bowl, mix rest of ingredients except corn flakes. Stir in potatoes. Pour into a 9 x 13-inch baking dish. Melt 2 tablespoons butter and pour over 2 cups crushed corn flakes. Toss thoroughly and spread over potato casserole. Bake at 350° for 1 hour.
Mix all ingredients, except cabbage and green peppers. Bring to a boil. Cool. Pour over slaw and freeze.
Cream margarine and sugars; add flavorings and eggs, beating well after each. Add dry ingredients. Stir in oats and nuts. Drop by teaspoon onto greased baking sheets. Bake at 350° for 12 to 15 minutes. Makes 14 dozen.
Cook until it forms a soft ball. Stir until the oleo melts. Then add 1 cup peanut butter. Stir good until it starts to thicken and put in a buttered pan.
Cut shortening into flour, salt and sugar. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with spoon just until flour is all moistened and holds together.
Mix all ingredients and marinate for 24 hours. Will keep for weeks in refrigerator.
Mix together cake mix, oil and 1 egg until crumbly. Reserve 1 cup of mix and pat the rest lightly into an ungreased 9 x 13-inch pan. Bake 15 minutes at 350°. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked mixture. Sprinkle with remaining 1 cup crumb mixture. Bake 15 more minutes at 350°.
Put shortening in mixing bowl. Add boiling water and milk and whip with a fork until all liquid is absorbed and a thick smooth mixture is formed. Sift flour and salt into shortening whip and stir quickly into a dough. Pick up and work until smooth. Yield: pastry for a two crust pie.
Cream margarine, sugar and eggs. Sift together dry ingredients and stir into creamed mixture. Roll in small walnut size balls. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake on ungreased cookie sheet at 350° to 400° for 8 to 10 minutes.
Place rice in 13 x 9-inch dish lined with aluminum foil. Add chicken. Combine soups and pour over chicken. Sprinkle with onion soup mix. Seal foil securely over dish. Bake at 300° for 2 1/2 hours. Can also be cooked in slow cooker all day.
Spray 9 x 13-inch cake pan with nonstick cooking spray. Layer coconut and chopped pecans in prepared pan. Prepare cake mix, using package directions. Pour over layers.
Mix flour, salt, cornstarch and cream of tartar in 2-quart glass bowl; gradually stir in water and oil until just about smooth. Microwave on High, uncovered, 4 1/2 to 5 minutes or until mixture is very thick, stirring every minute (mixture will be very lumpy). Cool enough to handle. Knead until smooth, about 2 minutes.
Place ingredients in a blender container. Cover and blend until smooth. Serve immediately. Makes 2 servings.
Mix all ingredients except noodles. Bake 15 minutes at 375°. Sprinkle noodles on top.
Brown meat with onions and peppers. Drain well. Return to large sauce pan and add all other ingredients. Simmer on low for 1 to 2 hours. Watch closely, it can burn to the bottom of the pan easily. Will freeze well.
Mix together eggs, sugar and oil. Add flour, salt, baking soda and powder, cinnamon and vanilla. Mix well. Add zucchini and pecans. Mix well. Pour into greased loaf pans until about 2/3 full. Makes 2 loaf pans. Bake 1 hour at 325°.
Mix all ingredients together. Spread out on 4 cookie sheets that have been oiled, about 1/4-inch thick. Cook at 350° for 10 to 13 minutes. Take out of oven and pour this mixture over hot cookies.
Cook rice according to package directions. Saute chicken, onion and garlic in oil until chicken is browned, about 4 to 5 minutes, stirring constantly. Add broth mixed with soup and veggies. Bring to a boil. add additional salt, pepper or other herbs while hot. Fold in rice or spread over rice. (May vary choice of veggies as desired.) Serves 4.
Cook pasta according to directions on package. Drain; set aside. Spray a large skillet with nonfat cooking spray. Heat skillet; add chicken broth, broccoli, carrots, zucchini and onions. Saute 4 minutes. Add peppers and mushrooms. Saute 4 more minutes. Add pasta, tomato and white wine. Stir lightly. Cook until heated. Sprinkle with cheese, parsley and pepper flakes. Serve right away.
In a large bowl, combine flour, rolled oats, sugar, baking powder, cream of tartar and salt. Rub in shortening until mixture resembles coarse meal. Stir in raisins. Add milk and egg. Mix until just moist.
Cut apples up and place in bottom of buttered baking dish. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Mix together the other ingredients; spread on apples. (The mixture is "gooey" and won't spread perfectly.) Bake at 350° for 40 minutes.
Mix flour, sugar, Crisco, eggs and 3/4 cup milk. Beat until smooth. Add remaining milk and vanilla; beat 2 minutes. Pour in baking pans and bake at 350° for 25 to 30 minutes. Makes 4 layers.
Place all ingredients in a crock-pot. Turn on medium-high and cook for 1 1/2 hours. Don't overcook.
Beat egg whites until foamy; add baking powder and salt. Continue beating until creamy. Add sugar and mix well. Then add crushed Ritz crackers and cut up pecans. Add vanilla last. Grease a pie pan well. Bake 30 minutes at 350°.
Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
Combine first 8 ingredients. Blend mayonnaise, mustard and salt. Toss slightly. Chill. Serve on lettuce leaves.
Mix cornstarch and sugar together. Add it and lemon juice to beaten egg yolks. Pour water on this mixture. Place in double boiler and stir and cook until thickened. Add butter. Pour into baked pie shell. Cover with meringue and brown. Makes 1 pie.
Cream together the oleo, sugar, brown sugar and eggs. Add and beat well the peanut butter, vanilla and corn syrup. Add and mix well the uncooked oats, baking soda and salt. Add and stir by hand the M&M's and chocolate chips. Drop by spoonful onto cookie sheet. Bake at 350° for 6 to 8 minutes. Makes 6 dozen.
Prepare brownie mix as directed on package. Pour into greased 13 x 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture. Cut through batter with knife several times for marble effect. Bake at 350° for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool and then cut into squares.
Preheat oven to 375°. Lightly grease 2-quart dish. Saute onion in butter. Add other ingredients. Bake, uncovered, for 25 minutes.
Mix cereal, nuts and coconut in large bowl. Cook butter, brown sugar and Karo in saucepan. Bring to boil for 2 minutes; stir constantly. Add syrup mixture to cereal mixing well. Put on greased jelly roll pan and bake at 250° for 1 hour, stirring every 15 minutes. Put on wax paper to cool.
Melt slowly butter, brown sugar, marshmallows and salt. Take off stove and add 1 cup cream, vanilla and nuts.
Beat egg whites and add sugar gradually. Add the salt and vanilla. Fold in carefully the dates and nuts. The mixture will be quite stiff. Then drop from teaspoon upon a well-greased cookie sheet. Place a candied cherry on top.
Put the peppers in a food processor on chop; chop finely. In a large kettle, put the peppers with cider vinegar and pectin. Let stand for 30 minutes. Bring to a boil. Add 6 cups white sugar. Bring to a rolling boil and boil for 2 minutes. Let stand 5 minutes. Put in sterilized pint jars and seal with sterilized lids and rings.
Mix together pudding, milk and sour cream. Layer Pyrex dish with cookies, pudding and then bananas with pudding as top layer. Garnish with Cool Whip if desired.
Cook carrots until tender in salted water. Drain. Combine carrots, onion and green pepper. Set aside. Combine soup, vinegar, oil, sugar and mustard. Stir until well mixed. Pour over vegetables. Toss lightly with fork. Refrigerate overnight.
Bring all ingredients, except vanilla and oatmeal to a hard boil for 1 minute. Take off burner. Pour in oatmeal. Mix well. Place by spoonfuls on wax paper.
Mix all ingredients except bread until well blended. Cut out a large cavity in the center of the bread. Put the piece of bread that was cut out to the side. Fill the cavity with the cream cheese mixture. Place the loaf of bread with the cream cheese mixture into a preheated 350° oven. Bake for 15 minutes. Remove and place on serving tray. Cut up the bread that was put to the side into dipping-size cubes. Place these cubes around the loaf of bread. After these cubes are gone, encourage the guests to tear off pieces of the bread bowl and keep on dipping until gone. Delicious, and have fun dipping!
Mix all ingredients together and form into small balls. Roll into powdered sugar. Store in an airtight container.
Have ingredients at room temperature. Blend butter and brown sugar. Add eggs, one at a time. Add flour, baking powder, salt and vanilla. Add nuts to batter or spread on top. Bake at 350° about 30 minutes in a well-greased and floured 9 x 13-inch pan or glass baking dish.
Fit pastry into pie plate. Break crackers coarsely into pastry lined plate. Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot generously with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake at 425° for 30 to 35 minutes until crust is crisp and golden.
Cook tomatoes first and drain off as much juice as you can into a container. Add remaining ingredients. Cook until tender, adding tomato juice, if needed. Put in hot jars and seal (with hot lids).