HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and green pepper in butter; add garlic powder and celery seed. In a bowl, combine cornstarch, red and black pepper, 1/4 cup water and 1/2 teaspoon salt. Stir into cooked vegetables. Add tomato sauce. Stir in shrimp. Bring to a boil; then reduce heat and simmer briefly, just until heated through. Serve over hot, cooked rice. Makes 4 servings.
Toss chicken with olive oil, oregano and salt. Cook in skillet over medium heat until done. Add onions and heat through. Heat pita bread in microwave. Spread pita with sour cream and chicken mixture. Top with lettuce, tomatoes and cucumber. Fold and enjoy.
Mix all ingredients well. Shape into 2-inch balls and arrange in a 9 x 13-inch baking dish.
Shape or cut a hole in center. Cook in hot oil (skillet). Shake in a brown paper bag filled with sugar. Eat while warm.
Place mixture of half cornmeal/half flour with salt/pepper to season in paper bag. Dip chicken pieces in milk, then drop in paper bag; shake. Pan-fry until golden brown and done through.
In a large skillet, cook beef and onion until beef is lightly brown and onion is tender; drain off fat. Stir in salsa, taco seasoning and water; cook over low heat 5 to 6 minutes or until mixture thickens. Stir in corn and olives. Spoon into 8-inch square baking dish.
Peel and slice apples. Layer in 10-inch pie plate. Mix 1 tablespoon sugar and cinnamon. Sprinkle over apples. Mix melted butter, flour, 1 cup sugar, egg and chopped pecans. Pour over apples. Bake at 325° for 45 minutes.
Mix well and pour in ungreased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean.
Peel apples and slice. Add remaining ingredients. Mix with apples and let stand while making crust.
Fold in crumbs and nuts to first 3 ingredients. Butter pie pan. Bake 30 minutes at 350°. Cool; top with Cool Whip, ice cream or whipped cream. I like it served without topping.
Mix and bake in 9 x 12 glass pan 20 minutes at 350°. Cool slightly.
Beat eggs with electric mixer. Add sugar while beating. Other ingredients should be added in the order listed, beating well after each addition. Pour into ice cream freezer. Add enough milk to fill container. Freeze in ice cream freezer according to directions.
Partially freeze steak; slice diagonally across grain into 1/4-inch wide strips. Cut strips into 2-inch pieces. Sprinkle steak with salt and pepper.
In large skillet, cook onions, green peppers and garlic in butter until tender but not brown. Stir in rice, tomatoes and seasoning. Heat thoroughly. Saute beef; stir beef into rice mixture. Spoon half of beef-rice mixture into buttered, shallow 2-quart casserole dish. Sprinkle with 1/2 cup cheese and 1/2 cup corn chips. Repeat layers. Bake at 350° for 20 minutes, or until heated thoroughly.
Let cabbage, green pepper and carrots set 1 hour. In saucepan, add vinegar, salt, mustard seed, celery seed and sugar. Bring to a boil. Pour this over cabbage, green pepper and carrots. Let set 2 hours. Drain well and place in freezer containers and put into freezer. When ready to use, thaw and mix in mayonnaise to taste.
Brown ground chuck and drain. Add taco mix, water and olives. Simmer 5 minutes. Separate rolls and put in ungreased 9 x 10-inch pie plate to make crust. Sprinkle 1 cup crushed chips over bottom crust. Spoon on meat mixture, the sour cream, cheese and top with remaining corn chips. Bake at 375° for 15 to 20 minutes. Slice and serve. Top individual servings with as much lettuce, tomato and taco sauce as desired. Freezes well.
Twenty-four hours prior to eating, make in order by layering lettuce, celery, green pepper, water chestnuts, onions and peas in a bowl. Mix mayonnaise and sugar and spread with spatula over top. Layer remaining ingredients. Cover and keep in refrigerator.
Beat eggs. Add all other ingredients. Pour into greased casserole and bake 1 hour and 20 minutes at 350° or until golden brown on top. Place casserole in pan of water to prevent burning. Serves 4 to 5.
Melt butter and set aside to cool. Mix flour and sugar together. Add milk and eggs. Beat well. Stir in vinegar and vanilla. Add butter and nuts. Pour into pie crust and place in cold oven. Bake at 300° for 1 hour.
Fry until cooked the oleo and hamburger. Add the other ingredients and let simmer 30 to 40 minutes. Add a little water, if dry.
Combine all ingredients in large mixing bowl and blend. Then beat at medium speed for 4 minutes. Pour into greased and floured fluted tube pan. Bake at 350° for 1 hour and 10 minutes or until cake tests done. Do not underbake. Cool in pan. Remove from pan and finish cooling on rack. Sprinkle with powdered sugar, if desired. For mellowing of flavors, cover and store overnight. Do not use cake mix that has pudding added.
Brown ground beef in microwave for 10 minutes. Drain. Stir in tomato sauce, tomato paste, salt, pepper and garlic. Microwave for 10 minutes.
Cream together first 4 ingredients and add flour, nuts and coconut. Form balls using a teaspoon. Bake at 350° for 15 to 18 minutes. Roll or sift with powdered sugar.
Beat eggs. Add sugar, flour and baking powder. Add milk; mix well. Add oleo, vanilla and coconut. Mix well. Pour into an 8-inch glass pie pan which has been lightly greased. Bake 30 minutes at 350°. Makes its own crust.
Mix well by hand until no more yellow or white shows. Flatten out, wrap in waxed paper and store in refrigerator overnight.
Chop and blend together all vegetables and 1/2 cup sugar. Mix and boil remaining ingredients together for 3 minutes. Pour over vegetable mixture. Chill before serving.
Soften leaves in boiling water for 5 to 10 minutes. Mix together all remaining ingredients, then shape into small roll and roll up in cabbage leaves. Fasten with toothpicks. Place in greased baking dish and bake 45 minutes at 350°.
Heat oven to 325°. Grease 9 x 13 pan. Sprinkle rice in pan. Place chicken breasts on rice. Mix canned soup with water; pour over chicken and rice (lift chicken enough to allow liquid to reach rice underneath). Sprinkle dry onion soup mix over chicken and rice. Cover pan with foil. Bake about 1 1/2 hours, or until chicken is done (juices run clear when poked with fork).
Preheat oven to 350 degrees. Saute onion in margarine. Mix all ingredients, adding salt and pepper to taste. Bake in oblong dish 30 to 40 minutes.
Mix jello according to directions and let chill until it begins to thicken. When thickened, take out of refrigerator. Add the cabbage, carrots and pineapple. Return to refrigerator to jell until served.
Grease 13 x 9-inch baking dish. Rinse fryer in cold water and cut into serving pieces. Pat dry. Dip pieces in melted margarine and roll in potato flakes. Place skin side up in prepared dish and season to taste. Bake 50 to 60 minutes or until done.
Beat egg yolks slightly. Blend with milk, sugar, lime juice and cornstarch. Whip over hot water until slightly thick. Put into baked pie shell. Top with favorite meringue recipe.
Beat the eggs in a bowl. In separate bowl, add chopped onion, soup, mayonnaise and beaten eggs. Mix thoroughly. Add cooked, drained cauliflower to the first mixture; mix thoroughly. Mix melted butter and bread crumbs together; sprinkle over cauliflower mixture. Bake at 350° for 30 minutes.
Brush steaks with olive oil. In a small bowl, combine all seasonings. Sprinkle seasoning over steaks and press into both sides. Cover and chill for at least 1 hour. Grill steaks. We have used this on every cut of steak, even deer steaks, and it is very good.
Combine all ingredients in a large Dutch oven and bring to boil. Reduce heat to medium. Cook uncovered 30 minutes, stirring occasionally. Discard hot pepper. Pack into hot sterilized jars, leaving 1/4 inch headspace. Cover with metal lids. Screw bans tight. Process in boiling water bath 5 minutes. Yield: 11 half pints.
Add all ingredients; make 6 meat balls. Saute in olive oil until brown; drain and place meat balls in gravy.
Cube the potatoes in very small cubes. Put them in frying pan with 2 tablespoons butter (melted). Let them fry while stirring occasionally for 5 minutes. Cut slivers of green onions in very little pieces. Get a casserole bowl and preheat oven to 350°. Butter bottom and edges of bowl; take the slightly cooked potatoes and cover bottom of casserole dish, then mix green onions, grated cheese, 1/2 pound grated ham and put a layer of this mixture on first layer of potatoes. Repeat with putting final layer of potatoes on top. Beat 2 eggs and pour over top of whole mix and let eggs run through whole mixture. Bake in oven for 45 minutes approximately. This is sooo good you'll want to slap the cook, but don't, because he or she has feelings, too. I picked this recipe up in Spain.
Peel and cut cucumbers in small strips. Soak 24 hours (2 gallons water and 3 cups lime). Rinse well. Soak 2 hours in alum and water to cover them. Wash 3 times. Soak 6 hours in ginger and water to cover. Rinse well. Drain.
Peel onion and slice thinly. Melt butter slowly in pan. Add onion and cook slowly over low heat, stirring often, until onion is golden brown. Add 6 cups water and the bouillon cubes. Cook at least 1 hour. Sprinkle with Parmesan cheese when served.
Mix Sure-Jell with strawberries in a saucepan. Bring to a boil while stirring. Add sugar and boil for 1 minute, stirring constantly. Seal in jars and let cool.
Brown beef in oil. Place in casserole dish. Layer remaining ingredients. Bake at 350 degrees for 1 1/2 hours. Cover with grated cheese return to oven until cheese is melted. Serve.
Mix all ingredients in a heavy skillet. Cover; cook over low heat for about 1 hour, or until potatoes are tender. Yields 6 to 8 servings.
Work first four ingredients like a pie crust (leave crumbly). Put 2/3 into a 9 x 13-inch pan and press down lightly. Slice apples on top. (If keeping apples very close you will need 7 or 8 to fill pan evenly.) Mix the last 3 ingredients in a dish; add this mixture and cover the entire apple pan. Add the remaining pie crust on top to cover. Bake at 350° for 1 hour. (Check on apple softness; different apples take a longer period of time for baking.)
Cream together shortening and lemon extract, add sugar and beat until fluffy. Add egg yolks and beat well after each addition. Sift together dry ingredients 2 times. Add liquids and dry ingredients alternately to creamed mixture, beating only until smooth after each addition. Stir in nuts and cherries. Fold in stiffly beaten egg whites. Bake at 375° for 25 minutes.
Thaw spinach and squeeze as dry as possible. Mix with yogurt cheese, egg whites, onion, 4 ounces Mozzarella cheese and spices. Cook pasta according to package directions. Stuff shells or manicotti with spinach mixture. Put in 11 x 14-inch casserole dish sprayed with nonstick baking spray. Cover with sauce, which has been diluted with water.
(Perry County Fair 2nd Place Hershey's Greatest Cocoa Cookie, Brownie, Bar Contest.)
Cut 12 doughnuts and holes from bread. Remove crust from scraps, fitting scraps in bottom of 9 x 13-inch baking dish. Place cheese slices in layer over bread, followed by a layer of broccoli, then a layer of ham. Arrange bread doughnuts and holes on top. Combine remaining ingredients and pour over all. Cover and refrigerate at least 6 hours, or overnight. Bake uncovered in slow 325° oven for 55 minutes. Sprinkle some grated cheese over top 5 minutes before end of baking. Serves 12.
Beat the egg yolks until light in color, then gradually beat in the sugar. Soak the gelatin in the cold water and put on low heat, stirring until gelatin is dissolved. In a slow stream, pour the gelatin mixture into the egg mixture, beating constantly. Cool mixture. Stir in the rum.
Heat oven to 375°. Grease a 9 x 13-inch dish. Cook and stir beef until brown; drain. Put in taco seasoning. Mix sour cream, mayonnaise, cheese and onion and put aside. Mix Bisquick and water until soft dough forms. Pat into greased pan; press to 1/2 inch on sides of pan. Layer beef, tomatoes and then green peppers in pan over dough. Spoon sour cream mixture over top. Bake until edges of dough are light brown, about 25 to 30 minutes.
Preheat oven to 425° Place meat in lightly greased roasting pan. Sprinkle with pepper if desired. Roast at 425° for 30 minutes or until thermometer reads 130°. Cover and refrigerate 1 hour.
Mix ingredients in a large bowl. Chill first if possible. Pour in 4-quart freezer, then add sweet milk if not full to freezer line.
Halve tomatoes and place on cookie sheet. Crumb toast. Mix remaining ingredients and pour over the crumbs. Pile mixture on tomatoes and broil 5 to 7 minutes.
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours. Serve chilled. Makes 6 servings.
Cook carrots, in boiling salted water to cover, in a large saucepan, until crisp-tender, about 5 minutes. Drain; cool. Combine carrots, onion and green pepper in a serving bowl.
In saucepan mix brown sugar, shortening and butter. Cook and stir over low heat until butter and shortening melt. Remove from heat and stir in remaining ingredients, mixing well. Drop from teaspoon 3 inches apart on well-greased cookie sheet. Bake in moderate oven at 375° about 7 minutes. Cool slightly and remove from pan. Makes 4 dozen.
Mix thoroughly first 7 ingredients. Turn over lightly with hands. Put in cleaned crab shells. Top with cracker crumbs. Next, spoon melted butter over cracker crumbs and sprinkle with paprika. Bake until browned.
Cover vegetables with water and simmer until tender. Bring the bouillon cubes and 2 quarts of water to boil, being sure that the bouillon cubes are dissolved. Melt butter in another pan; add flour to butter slowly. Stir constantly. In just a few seconds, it will be thick. Then add to this mixture, stirring quickly, 1 cup of the boiling water with bouillon cubes, then add a little more, then add all of this mixture to the water mixture. Stir thoroughly. Add this mixture to the vegetable mixture. Do not drain vegetables. Add Cheez Whiz to soup and stir until dissolved. Add peas to soup. Add chicken cubes. Add bacon crumbles. Simmer for 10 minutes. You're done.
Pound each chicken breast into long thin pieces. Place 1 piece of ham and cheese on each chicken breast. Fold chicken breast in half. Garlic salt each side of chicken. Place chicken in hot pan with a small amount of oil. Cook chicken until done, turning often (medium high heat; 20 minutes).
Blend butter and sugar. Add eggs. Mix applesauce and soda and add alternately with dry ingredients to creamed mixture. Roll out and cut. Fry in deep fat (350° to 375°). Drain. May coat with granulated sugar or powdered sugar.
Mix well and pour into a greased skillet or pan. Bake at 400° for 20 to 30 minutes.
Combine eggs, sugar, syrup, vanilla and salt in large bowl, and mix well. Combine butter and cocoa; stir into egg mixture. Add pecans and coconut, mix well. Pour into unbaked pie shell and bake at 350° about 50 minutes or until set. Yields: 1 pie.
Cook sausage until done. Crumble, then drain. Mix cheese and sausage. Sprinkle into unbaked pie shell. Lightly beat eggs and combine with remaining ingredients. Pour into pie shell containing sausage mixture. Bake at 375° for 40 to 45 minutes. Cool 10 minutes on rack.
Use 2 1/2-quart dish, brown ground beef slightly. Layer potatoes, ground beef, onions, kidney beans, chili powder, salt and pepper to taste and pour tomato soup over top. Bake 1 1/2 hours in 350° oven.
Scald milk with butter. Stir in all other ingredients, except the eggs. Mix well, then add eggs last, stirring gently. Pour into greased pan. Place pan in hot water and bake about 30 minutes in 350° oven. Serve about 1 ounce butter sauce with each serving.
Using a shortening cutter, cut margarine into flour until it is in coarse cornmeal sized granules. Add water 1 to 2 tablespoons at a time. Just enough to bind the dough together. Overlap 2 sheets of plastic wrap (14-inches long with 2-inch overlap). Very lightly sprinkle them with flour. Put half dough on wrap. Sprinkle dough ball with flour, and put 1 more sheet of plastic wrap on top of ball. Roll thin. Remove half of plastic wrap and lay crust in pan. Do not remove top sheet until dough is shaped in pan. This way the dough doesn't stick and there isn't a mess. Makes 2 crusts.
Melt butter. Add green onions and cook until tender, about 5 minutes. Mix eggs, cream, milk and salt. Stir in green onion mixture and remaining ingredients. Divide between 2 pie crusts and bake at 425° for 15 minutes. Then reduce heat to 325° and bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
In a 2-quart casserole dish, line the bottom with the tortillas, then layer the chicken pieces, onion and the remaining liquid mixture combined with the seasoning. Cover with cheese and bake in a moderate oven for about 30 minutes.
Cut butter into flour. Blend in 1/4 cup light brown sugar until smooth. Place in shallow dish and bake at 350° for 20 minutes. Stir occasionally.
Brown chicken wings in a single layer in shortening in electric skillet set at 300°. Remove as they brown; drain drippings. Add vinegar, sugar, pineapple juice, catsup, soy sauce, mustard and salt. Bring to a boil at 250° for 5 minutes, stirring constantly. Add chicken wings. Simmer, covered, for 5 minutes. Turn wings over and cook, uncovered, for 15 minutes more.
Cook onion and bacon together in the microwave for about 2 minutes in a microwaveable dish. Add pork and beans and brown sugar. Mix together well. Place back in microwave. Cook for 10 minutes. Stir beans and cook for another 10 minutes.
Melt peanut butter and chocolate chips. Pour over Chex in large bowl. Put powdered sugar in large grocery bag. Pour in mix and shake well.
Line a 15 x 10 x 1-inch jellyroll pan with wax paper. Grease and flour. Set aside. Beat eggs in a large bowl at high speed until thick. Gradually add sugar and beat 5 additional minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients. Gradually stir into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with 1 cup pecans, gently pressing into batter. Bake at 325° for 12 to 15 minutes.
Sift flour and combine with next 4 ingredients. Combine egg, buttermilk and margarine; add to dry mixture. Stir until smooth. Stir in banana. Use 1/4 cup batter for each pancake. Pour onto hot griddle coated with cooking spray. Turn only once when edges look done. Serve with maple syrup and strawberry preserves.
Combine first 7 ingredients. Add bread crumbs. Shape into patties and coat with corn flakes. Place on greased baking sheet and bake at 375° until brown.
In medium saucepan, combine sweetened condensed milk, nuts and vanilla. Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from sides of pan, about 10 to 12 minutes. Spread nut mixture in bottom of baked pie shell.
Bake fish until almost done. In the last 5 to 10 minutes of baking, lay cheese across fish, then cover with picante sauce. Return to oven. It is ready as soon as cheese melts. This is good with any mild flavored fish.
This is a layer dessert. Tear cake into small pieces (about 1-inch cubes). You want to smash up strawberries and have plenty of juice. I usually add a good cup of sugar to the strawberries while they are thawing. Spoon strawberries and juice over cake. This juice will soak into the cake, then spoon some Cool Whip over the top of the strawberries. First layer is cake, second is strawberries and third is Cool Whip. Repeat layers. Cool Whip should be on top. I usually make 6 layers. It is usually colorful in a glass dish. This is easy and tastes really good.
They seem not to firm until chilled. No extra flour. Mix oil, melted chocolate and sugar in a bowl. Beat in eggs one at a time. Add vanilla and dry ingredients and chocolate chips. Chill several hours. Roll into balls and top with powdered sugar. Bake at 350° for 8-10 minutes.
Mix all ingredients together. Place in casserole dish. Top with buttered stuffing mix or Ritz crackers. Bake at 350° for 30 minutes.
Place 1/2 teaspoon dill seed in bottom of pint jar, approximately 4 pints. Wash okra and pack as tightly as possible in jars, being careful not to bruise. Add 1/2 teaspoon dill seed, 1 pod red and green peppers and 1 clove garlic to each jar. Bring vinegar, water and salt to a boil. Pour hot mixture over okra; seal and allow to stand 2 weeks. Serve icy cold.
Mix all ingredients. Place in a roaster and smooth it out. Cover and bake at 350° for 1 1/2 to 2 hours.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix together with other ingredients. Add chocolate chips and chocolate bar. Add chopped nuts. Bake on a greased cookie sheet at 350° for 8 to 10 minutes. Do not overbake.
In a large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
In a large bowl, combine eggs, bread crumbs, onion, milk, seasoned pepper and seasoned salt. Drain potatoes and stir in egg mixture. Add 1/2 of Cheddar cheese and 1/2 bacon. Spoon mixture into lightly greased 8 x 8 x 2-inch casserole. Bake, uncovered, in 350° oven for 20 minutes. Sprinkle with remaining cheese and bacon. Bake 5 minutes longer. Garnish with additional cooked bacon and parsley.
In a large skillet, cook beef, green pepper and onion, stirring to break up meat into small pieces. When meat is brown and vegetables are tender, pour off excess drippings. Mix vinegar, mustard, ketchup, sugar, Worcestershire and pepper; add to beef mixture. Cook over low heat for 20 minutes, stirring occasionally. Spoon onto hamburger buns. Serves 4 to 6.
Mix. Refrigerate 30 minutes. Shape into balls or crescent shapes, about 1/2 tablespoon in size. Bake 15 minutes. Cool. Roll in powdered sugar. Makes about 4 dozen.
Grind fruit including peels of lemon and oranges. Cook in a large roaster pan in a 300° oven for 2 hours. (Cook, uncovered.) Stir every 20 minutes.
Sift dry ingredients. Add salad dressing; mix well. Add vanilla and water; mix well. Pour into 8 x 12-inch pan. Bake at 350° for 45 minutes.
Mix all ingredients together until well blended. Bake at 350° for 30 to 35 minutes. Cool and cut into small cakes.
Spread on greased and floured cookie sheet. Sprinkle with 3/4 cup brown sugar and 1 cup chocolate chips. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease bottom of 9 x 13-inch pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add 1 1/2 cups pecans, chocolate chips and coarsely chopped baking bar; mix well. Spread in greased pan. Bake at 350° for 33 to 39 minutes or until center is set. Remove from oven; immediately sprinkle with finely chopped baking bar. Let stand 2 minutes to soften; spread evenly over brownies.
Chop squash and onion and boil together until tender. Remove from heat and drain, then stir in salt, pepper, milk, butter and egg; mix well. Crush crackers. Grate cheese, then pour into 2 layers. Start with squash, then cheese and crackers. Repeat again. Bake at 350° for 20 to 30 minutes.
Sift dry ingredients together. Cream margarine and Crisco. Add sugar gradually. Add eggs separately. Beat well. Add dry ingredients and milk alternately. Add vanilla. Beat well. Pour into greased and floured tube pan. Bake 1 hour and 15 minutes at 325°.
Cream shortening, sugar and molasses. Add eggs; mix well. Sift together flour, salt, soda, ginger, nutmeg and cinnamon. Add small amount of dry ingredients and mix until blended. Stir in sour milk, nuts and chocolate chips. Mix in remaining dry ingredients. Drop from tablespoon on cookie sheet. Bake at 350° for 20 minutes.
Combine ingredients in order listed. Bake in a greased loaf pan for 1 hour at 350 degrees.
Mix sugar, crumbs, peanut butter, and butter until well blended. Scrape into a 9x13 inch ungreased pan; press into an even layer. Spread melted chocolate over top. Refrigerate for 2 hours. Let stand at room temperature 15 to 20 minutes before cutting bars.