HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onions in small amount of butter; add meat tenderizer, pepper, bay leaves and tomato paste. Add water according to desired consistency. Bring to boil, then simmer for 2 to 3 hours, or until meat is tender. After meat is tender, add vegetables; continue simmering until vegetables are done. Add regular salt after stew is done if needed.
Cook broccoli as directed on package; drain. Place in 13 x 9-inch baking dish. Melt butter, blend in flour. Add broth. Cook and stir until thickened. Stir in sherry, salt and nutmeg. Keep warm.
In a 13 x 9-inch serving dish, spread bean dip on sides and bottom. Combine avocados (mashed), lemon juice, salt, pepper and mayonnaise. Place this mixture on top of bean dip in the bottom only of dish. Combine sour cream and taco seasoning mix. Place this mixture on top of avocado mixture. Top in this order: cheese, green onion, tomatoes and black olives. Serve with corn chips.
Mix all but last 3 ingredients and spread in well-greased 9 x 5 x 3-inch pan. Mix and sprinkle last 3 ingredients over dough and bake in 350° oven for 1 hour or until done.
Sift dry ingredients together and mix in sugar and raisins. Add the beaten egg with the sour cream. Bake 20 to 25 minutes at 375°, until brown.
Mix water with butter. Add sugar. Let stand until warm. Add egg. Mix yeast in a small amount of water; add to other ingredients. Add flour. Salt to taste. Knead 2 or 3 minutes. Let double in bulk, then punch down. Make out into buns; let rise again. Bake at 350° or until brown. Brush with butter before baking.
Dissolve yeast in warm water. Mix in sugar and salt. Add about 1/2 of the flour and mix well. Add the egg and stir in well. Then add the shortening. Mix well for 2 minutes. Add the rest of the flour. Mix well and form a ball. Cover with grease.
Simmer until tender about 15 minutes. Delicious carrots and color and no onion taste.
Melt margarine. Add 3 tablespoons sugar. Mix together with pretzels and press into 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool. Beat cream cheese and 1 cup sugar. Add thawed Cool Whip. Beat together and pour over cooled crust. Dissolve 2 small packages strawberry jello in 2 cups boiling water. Add frozen strawberries to jello. Put in refrigerator until it sets a little. Pour over Cool Whip mixture and refrigerate at least 6 hours.
Peel and puree peaches adding 1 cup nectar until smooth. Add rest of ingredients; blend until smooth and garnish with peach slices and mint sprigs. Makes 4 cups.
Mix all ingredients in mixer until well blended. Pour into a cooked 9-inch pie crust. Cook in microwave (High, 700 watts) for about 5 minutes. Check after 4 minutes; mixture should be firm.
Mix all ingredients. Pour in two 9-inch deep uncooked pie crusts. Bake at 350° for 45 minutes or until golden brown.
Put dry ingredients together; then add wet ingredients. Spoon teaspoon of cookie dough on a cookie sheet. Bake at 350° for 12 to 15 minutes. You will probably want to double this recipe.
Add enough milk to bread cubes to moisten. Cut bacon into tiny pieces and brown until crisp; drain and set aside. Beat eggs and seasonings and pour into a heavy buttered skillet and stir as for scrambled eggs. When nearly done, add cubed bread and milk mixture and cook a little longer. Into buttered casserole dish, layer egg mixture, then Swiss cheese, then crumbled bacon until all used up. Can be made ahead and refrigerated. Bake, covered, in 275° to 325° oven until cheese melts.
Cook chicken until tender. Remove meat from bones and skin. Reserve broth. Cut chicken into small pieces. Drain Veg-All; place Veg-All and chicken in a 9 x 13-inch pan. In a saucepan, bring to boil the broth and soup; pour over chicken and Veg-All. In another bowl, combine flour, salt, pepper, buttermilk and margarine; mix thoroughly to form batter. Pour over chicken mixture. Bake at 425° for 30 minutes.
In a mixing bowl, cream butter and sugar; beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Beat well. Cover and chill for 30 minutes. Press dough into a greased 12 in. or 14 in. pizza pan. Bake at 350 degrees for 12-14 minutes or until light golden brown. Cool completely, In a mixing bowl, beat cream cheese and confectioners sugar until smooth. Add whipped topping, mix well. Spread over crust. Arrange fruit on top.
Dissolve sugar into 3 cups water; bring to boil for 7 minutes. Steep tea in a cup of boiling water about 7 minutes. Cool, then dilute orange juice as directed on can. Combine sugar, syrup, tea and juices. Put equal amounts into 2 (1 gallon) glass jars. Refrigerate. When ready to use, place in punch bowl and add 1 quart ginger ale to each and plenty of ice. Refrigerate until ready to use. Can be made several days before use.
Brown sausage and drain. Beat eggs, milk, salt and mustard. Add all ingredients together. Bake at 350° for 45 minutes, covered and 15 minutes more uncovered. Can be made a day ahead of needed time. Refrigerate uncooked. Can add, if desired, mushrooms, green peppers, onions, ham, etc. Great for breakfast.
Cook sugar, cocoa, butter and milk until they come to a full boil, stirring constantly. Remove from heat and add oats and peanut butter. Drop by spoonfuls onto wax paper.
Spread 1 cup sauce over bottom of a 12 x 8 x 2-inch baking dish. Top with 3 noodles in a single layer, 1 cup Ricotta, 2/3 cup Mozzarella, 1/3 cup Parmesan and 1 1/2 cups sauce. Repeat with a second layer. Top with remaining noodles, then the sauce and Mozzarella and Parmesan. Cover lightly with vented plastic wrap. Microwave on High, 6 to 8 minutes; rotate dish 1/2 turn. Reduce power to Medium. Microwave 30 to 32 minutes, rotating dish 1/2 turn once until noodles are tender. Shield corners of dish with foil if noodles begin to overcook. Let stand covered 5 to 10 minutes to equalize temperature and for easier cutting. Makes 8 servings.
Grease muffin tin or line with paper muffin cups. Stir together flour, cornmeal, sugar, baking powder and salt in large bowl. Dig a small hole in the middle of it all. In another bowl break egg and mix with the milk and oil. Add liquid mixture to dry mixture (pour it into the hole) and stir until mixed. Don't stir too long, leave it lumpy. Now add whatever goes inside: With fruit, coconut or grated Cheddar cheese; mix these in with the batter, then pour into muffin tin until 3/4 full. With jam: Fill muffin tin 1/2 full, then add 1 teaspoon of jam in the center, then add a teaspoon more of batter or more to completely cover the jam. Bake for 20 to 25 minutes at 400°. Yields 12 muffins.
Drain and cut up peaches, saving 1/4 cup peach syrup. Beat syrup and cream cheese or salad dressing together. Fold in fruits and marshmallows. Whip your topping and fold into fruit mixture. Refrigerate overnight. Serves 6 to 8.
Mix cream of chicken soup, mayonnaise, lemon juice and onion together. Add chicken and rice and put in casserole dish. Crumble corn flakes; mix with melted butter. Sprinkle on top. Sprinkle almonds on top. Bake at 350° for 45 minutes. Makes 12 servings.
Mix sugar, salad oil, vinegar and salt to make dressing. Add vegetables. Marinate overnight in refrigerator. Serves 8.
Preheat oven to 375°. Spray cookie sheets with cooking spray. In large bowl, combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. (Optional: You can add 1/2 cup raisins at this time.) Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10 minutes or until firm. Do not overbake. Remove from pan and cool on wire rack. Makes 2 1/2 dozen.
Sift together the flour, cocoa, soda, sugar and salt. Add shortening, sour milk and 2 eggs. Beat well. Add hot water and vanilla. Pour into a 13 x 9-inch greased pan. Bake at 350° for 1/2 hour.
Place bacon, cheese and onion in pie shell. Combine eggs, cream and seasonings. Pour into pie shell. Bake in preheated 425° oven until knife inserted in center comes out clean, about 30 minutes.
Boil sugar, butter, syrup and salt for 5 minutes. Remove from heat and add baking soda and vanilla. Stir well and then pour over popped corn and peanuts. Spread over a cookie sheet.
Peel, then cut potatoes into wedges. Cook until tender in unsalted water. Chop onion. Cut red pepper into strips. Saute ground beef in 1 tablespoon butter until it loses its pinkness. Add onion, pepper, garlic and salt and pepper to taste. Add vinegar, parsley and bay leaf. Cook for a few minutes. Transfer to lightly greased baking dish.
Beat egg whites and salt until peaks form. Gradually add marshmallow cream. Spread over pie filling. Bake at 350° for 12 to 15 minutes or until brown.
Bring chicken broth to a boil while coating chicken with 1 tablespoon of oil, salt, garlic, oregano and paprika.
Dissolve yeast and sugar in warm beer. Add flour and mix; knead for 10 minutes. Let rise, covered, in warm place for 1 hour until doubled. Shape and place on greased cookie sheet. Brush with beaten egg and sprinkle on coarse salt. Bake at 475° until brown, approximately 12 minutes.
Brown ground beef, onions and peppers. Combine all 5 canned products in saucepan and heat. Pour into hamburger mixture.
Beat egg whites and salt until starts to stiffen. Add 2 tablespoons of the superfine sugar at a time. Beat about 2 minutes between each addition. Mix the 1/4 cup granulated sugar with the cornstarch. Continue beating egg white mixture and add this mixture. When forms stiff peaks, add lemon juice and fold in with rubber spatula. Pour about 3/4 (perhaps a little less) of the meringue into an aluminum pie pan that measures 7 inches at inside bottom and has been lined with aluminum foil. Spread evenly over bottom and sides. Pour remaining meringue into an aluminum pie pan that measures 6 inches at inside bottom and has been lined with aluminum foil. Spread evenly over bottom and sides. Place pans on a cookie sheet and bake meringue in a 300° oven that has been preheated. Bake 30 to 40 minutes until meringue shell is well browned. Let cool in oven after oven has been turned off, about 5 minutes.
Combine all the spices in a jar and add about a cup of water and shake up. Then pour on the meat in a baking dish. Then add flour and water to the jar, shake and stir into meat. Add more water if necessary and marinate overnight.
Combine sugar, coconut milk, vinegar and butter in a saucepan. Cook to a clear syrup; it will be very thin. Add half of the coconut. Pour mixture onto hot cake. Sprinkle the rest of the coconut onto the glazed cake.
Cut steak across grain into thin strips (easier if the meat is partially frozen). After cutting, bring steak to room temperature for better browning.
Beat eggs, add oil, then mix in the dry ingredients. Add the apples, nuts and vanilla. Bake at 350° until done.
Combine egg whites, salt and cream of tartar and beat until foamy. Add sugar, two tablespoons at a time, beating after each addition until all is well blended. Continue beating until mixture stands in a stiff peak. Fold in nuts and vanilla. Spoon into lightly greased 8-inch pie pan. Bake at 300° for 50 to 55 minutes.
Mix together first 3 ingredients. Set aside 1/4 cup for dipping. Marinate chicken wings at least 1 hour in mixture. Broil 5 minutes on each side, until chicken is cooked and glazed. Serve with dipping sauce.
Brown meat and drain. Put into bottom of pie shell and cover with cheese. Add apple and lemon juice. Beat eggs and add cream and pour into pie shell covering ingredients. Bake 25 to 35 minutes at 375°.
Saute ground beef until no longer pink. Add chopped onion and cook another 5 minutes. Stir in seasonings. Spread 3 cups shredded cabbage in 2-quart baking dish. Cover with meat mixture and top with remaining 3 cups cabbage. Pour undiluted tomato soup over top. Cover and bake in a 350° oven until cabbage is tender (about 1 hour). Serves 4 to 6.
Place chicken breasts in large casserole dish or deep bowl. In separate bowl, mix remaining ingredients. Pour over chicken. Marinate for 4 hours. Barbecue or grill until done.
Beat eggs. Add remaining ingredients. Mix well. Bake in a 9 x 13-inch pan. Preheat oven at 350°. Bake 45 to 50 minutes or until center is set.
In medium bowl, with fork, beat the cream cheese until smooth. Gradually stir in crushed pineapple. (The secret to this ball is to drain pineapple and squeeze between paper towels until it is so dry as to have no moisture at all.) Stir in 1 cup of pecans, then green pepper, onion and salt. Shape into a ball; roll in remaining nuts (1 cup). Wrap in plastic wrap or foil. Refrigerate overnight. Garnish with pineapple slices, cherries and parsley.
Mix ingredients thoroughly. Bake for 45 minutes to 1 hour at 325°, or until a toothpick comes out clean.
Mix together flour, shortening and salt. Mix water, vinegar and egg together. Add to flour mixture. Makes 1 double pie crust.
Cook zucchini with butter in water about 5 minutes. Sprinkle with seasonings and cheese.
Skin and joint the chicken. Soak in salted water for 30 minutes. Drain and wash. Put in a stew pan with the ham, the sliced vegetables, thyme, mace, parsley, stalks and water. Season. Simmer gently for 1 1/2 to 2 hours until the bird is tender. Strain into a clean pan. Remove any grease. Add the meat from the fowl, minced. Heat for 15 minutes. Add extra white stock, if necessary, during this time. Draw the pan aside. Add the beaten egg yolks and the cream. Stir carefully into the soup. Heat to cook the eggs slightly, but do not boil. Test the seasoning. Add the parsley just before serving. Some people add only the white part of the meat and serve the rest as a separate dish.
Bake pie crusts according to instructions on the pie crust bag. (Or you may use graham cracker pie crusts.) Mix together in bowl 1 can Eagle Brand milk, juice of 1 lemon and 1 large can "drained" crushed pineapple. Fold in Cool Whip and refrigerate for 4 hours before serving. (I like to add food coloring to Cool Whip, depending on the occasion or time of year!)
Combine milk, salt, shortening and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in size. Knead down; allow to double again. Form in loaves. Place in well-oiled pans. Cover and let rise until double. Bake in hot oven at 425° for 45 minutes.
Cut up (leave skins on potatoes and carrots). Put in Dutch oven. Cover with water. Add salt and pepper. Cook until tender. Puree vegetables and water in blender. Return to pan. Add Velveeta cheese (cubed). Stir until melted. Add 1 to 2 cups milk. Keep warm. Don't boil.
Mix raisins and water; cook low for 5 or so minutes (until soft). Add milk, sugar, egg yolks, flour and cinnamon; mix well. Cook on medium heat until thick (sticks easily). Pour into crust. Beat egg whites and sugar until fluffy and pour over pie as a glaze before baking in 350° oven for 25 to 30 minutes.
Mix and boil margarine, sugar, cocoa and milk for 1 1/2 minutes. Remove from heat, then add vanilla, oatmeal and peanut butter. Mix together and drop by teaspoons on waxed paper. Chill until cool. Makes 38 to 40 cookies.
Heat pint of vegetable oil to about 175°. Add hamburger and stir until meat juice begins to boil. Cook and stir with the juice barely bubbling for 10 more minutes while breaking up the meat. Put the meat and oil into strainer and save the liquid. Next pour a cup or two of boiling water over the meat in the strainer and save the water with the rest of the liquid. Put the liquid in the refrigerator for 1 hour, then skim off the hardened fat. Pour the rest of fat free liquid over the meat. The meat is ready for any dish that requires ground beef.
Mix sour cream and cream cheese together; set aside. Boil noodles or cook rice. Brown hamburger, add onion, salt, garlic, salt and tomato sauce. Pepper or other appropriate spices may also be added. Simmer 15 to 20 minutes.
Mix together the crab, shrimp, celery, green pepper, onion and pimento. Mix together separately the sour cream, mayonnaise, lemon juice, Worcestershire sauce and salt. Combine 2 mixtures; stir together and place in deep casserole dish. Top with cracker crumbs and melted butter. Bake in preheated 350° oven for 20 to 25 minutes.
Combine ingredients and store in airtight container. Add 2 rounded teaspoonfuls (adjust for your taste) per cup of hot water.
Melt chocolate. Add oil. Dip tip of strawberry in chocolate. Place on wax paper until firm.
Rinse strawberries and drain thoroughly. You may remove caps or leave them on for color. Mix together yogurt, brown sugar and vanilla. Spoon yogurt mixture into middle of dessert plate or bowl. Arrange strawberries around yogurt. Dip strawberries in yogurt mixture before eating.
Dissolve sugar in boiling water. Combine chilled juices; add sugar syrup. Just before serving, stir in ginger ale. Place ice in large punch bowl; add punch. Garnish. Makes approximately 62 (4 ounce) servings.
Skin and bone chicken. Place broccoli in casserole. Top with slices of chicken. Combine other ingredients except bread crumbs. Pour over chicken. Top with crumbs. Bake at 350° for 25 minutes.
In skillet, heat margarine until bubbly and hot. Add chicken and cook until browned on both sides. Remove from skillet and set aside. In same skillet, cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated. Sprinkle mushrooms with flour and stir quickly to combine. Gradually stir in water. Add orange juice, orange sections and broth. Mix and stirring constantly, bring to a boil. Reduce heat. Add chicken and let simmer for 3 minutes to allow flavors to blend. Serve over rice. Makes 4 servings.
Boil potatoes, bacon and broccoli in just enough water to cover them. When potatoes are done, remove the bacon. Do not drain. Pour in desired amount of milk to make soup. Add the Velveeta, shredded or thinly sliced. Salt and pepper. If soup needs thickening, stir in a few potato flakes. Do not boil!
Bake covered ribs at 425° for 30 minutes. Bring sauce ingredients to a boil. Pour over ribs. Bake 45 minutes longer, basting evenly. Uncover and bake 15 minutes longer.
Combine in mixing bowl the flour, sugar, coffee, baking powder, salt, cinnamon, vanilla, shortening, egg and milk. Beat at medium speed 2 minutes. Turn into a 13 x 9-inch greased pan, floured at bottom. Sprinkle with topping.
Fry ground beef with onion until browned. Cook noodles; drain. Stir cheese into hot noodles. Pour into 9 x 13-inch pan. Add ground beef mixture, green pepper, milk, olives and soup. Mix well. Top with bread crumbs or crushed chips. Bake at 350° for 30 minutes.
Brown meat with chopped onion. Add other ingredients and mix well. Put in casserole and bake, uncovered, until it begins to bubble at 350°.
Crumble ground beef in 1 1/2-quart glass casserole. Cook 5 minutes on High. Layer in 2-quart casserole dish: 1/2 crumbled ground beef, 1/2 onion, 1/2 soup and tomato mixture and 1/2 cheese, in that order, Repeat, ending with cheese. Cook about 12 minutes on Roast.
Combine ingredients, stir continuously over medium heat until boiling. Cook until hard crack stage 280°. Remove from heat; dip apples, place on buttered platter (if weather is very humid, candy will stay sticky).
Mix; put in pie shell. Bake at moderate temperature until toothpick comes out clean.
Brown and drain meat. In a large pan, put in all ingredients. Simmer over low heat for 45 minutes.
Brown meat, onions and mushrooms in 2 tablespoons sesame seed oil. Season according to taste with soy sauce and garlic powder. Place a small amount into the middle of egg roll wrapper. Roll and seal wrapper by wetting finger with a little water (egg roll wrappers will seal tight). Fry egg rolls in sesame seed oil or deep fry. Can be frozen and microwaved when needed.
Mix sugar, flour and cocoa. Stir in 1/2 cup hot water. Beat in egg yolks and add another 1/2 cup hot water. Cook in a double boiler until thick, stirring often. Remove from heat; add margarine and stir until melted. When cool, put into a cooked pie shell. Add meringue and brown in oven. Meringue may be omitted and served with Cool Whip.
In a saucepan, simmer zucchini, green pepper, onion and chicken stock. Place sour cream (or substitute), parsley and dill in a blender; add the simmered vegetables and blend for 30 seconds. Add the remaining stock and blend until it has a nice consistency. Chill thoroughly.
Thin milk in microwave or top of double boiler until hot. Add chocolate chips. Melt in milk, stirring constantly and microwave 30 more seconds. Add nuts. Stir. Pour in buttered 6 x 9-inch Pyrex baking dish. Refrigerate. Slice when firm.
Melt cream cheese in tomato soup, then add other ingredients. Chill 6 hours or overnight.
Melt butter in pan. Saute onion and celery until soft. Add remaining ingredients and place over medium or low heat until hot.
In a bowl, combine well the apples and 1/4 cup of the sugar. Add the cinnamon. In a large bowl with an electric mixer, combine the oil and the 1 3/4 cups of sugar and beat for 2 minutes. Add eggs. In a bowl, sift the flour, baking powder and salt. Add the flour mixture to the oil and add orange juice and beat in the vanilla. Pour 1/3 of the batter into a buttered and floured 10-inch tube pan. Arrange 1/2 the apple mixture over it. Pour half the remaining apple mixture. Bake the cake on 350° for 50 minutes to an hour. Let the cake cool for 10 minutes.
Fry bacon and drain. Add onion and rice to bacon dripping in skillet. Cook for 5 to 10 minutes, until rice is transparent. Spoon the skillet mixture and other ingredients into a casserole dish. Cover. Bake at 350 degrees for 30 minutes.
Line cookie sheet with foil, lightly buttered. In an 8-cup microwave-safe measuring cup or bowl, combine sugar and corn syrup. Microwave on High for 4 minutes; stir. Add cashews; blend well. Microwave on High for 3 1/2 or 4 1/2 minutes or until mixture is light brown; stir in butter and vanilla. Microwave on High for 1 minute. Add baking soda; stir quickly to blend. Pour immediately into prepared cookie sheet; quickly spread with wooden spoon. Cool 30 minutes. Break into pieces; store in airtight container.
Mix & store in large container with lid. Use 1/3 c. to 1 c. hot water.
Drain pineapple and save juice. Drain other cans of fruit (don't save juice). Combine all fruits in large bowl. In large measuring cup, combine yogurt, honey and pineapple juice. Pour sauce over fruit; toss gently. Chill.
In large skillet, pour a small amount of olive oil and heat. Sprinkle orange roughy with salt and lemon pepper. Place in skillet. As fish melts, pour off liquid and discard. Turn fish over; sprinkle again with lemon pepper and salt. Pour wine over and cook until wine disappears. Turn fish to brown on both sides (approximately 10 minutes).
Heat oven to 350°. Drain and dice peaches, reserving syrup. Mix contents of vegetable/seasoning packet (from cornbread stuffing mix), water and margarine in a bowl. Stir in crumbs, peaches and reserved syrup. Fill pork chops pockets with stuffing.
Set out a 9-inch pie pan. Measure 1 1/4 cups sifted flour into a bowl. Cut in 1/2 cup softened butter with a pastry blender or 2 knives until well blended. Cover and set aside overnight (in a cool place but not the refrigerator). The next day, cut in 1/2 cup softened butter with a pastry blender until well blended. Add 6 tablespoons sifted flour and blend thoroughly. Chill in refrigerator. Put into a 3-quart heavy saucepan the apples and water. Cook over medium heat 30 minutes. Stir in 3/4 cup sugar and cinnamon. Cook 15 minutes longer. Cool completely.
Melt margarine; add lemon juice, salt, pepper and Worcestershire sauce. Cook chicken on grill and baste continuously until chicken is done, about 1 hour.
Put the tomatoes, beans and chili powder in pan and heat. While this is heating, fry hamburger, onion, salt and pepper until done. Add to tomato mixture. Simmer until hot and flavored. If not soupy enough, add a little water.
Mix together pecans and coconut and put in a 9 x 13 pan. Mix cake mix as directed on box. Pour over coconut/nut. Mix together butter, cream cheese and powdered sugar. Mix and drop by spoonfuls over cake mix. Bake at 350° for 45 to 50 minutes.