HumbleIntelligence/food-ner-1-Million huggingface dataset:
While browning meat, sprinkle with salt, pepper and flour when almost done. Quickly cover with hot water and stir. Add all other ingredients and stir well. Simmer for 1 hour.
Mix and stir all of the ingredients. Pour into a 9 x 13-inch cake pan. Bake at 350° for 35 minutes or until done. This cake will fall.
Melt chocolate over hot water. Sift dry ingredients together. Stir in softened margarine. Add milk and vanilla. Mix to dampen flour. Beat 2 minutes at medium speed by mixer. Add eggs, yolk and chocolate. Beat 1 minute longer. Grease and flour tube and sides of a 10-inch tube pan. Pour batter in pan. Bake at 350° for 60 minutes. Cool in pan for 15 minutes. Remove and let cool completely before glazing.
Sear chops on both sides in a little hot oil. Add veggies, tomato soup and about 1/4 cup water to rinse can. Cover; bring to boil. Reduce heat; simmer until veggies are tender, 20 to 25 minutes. Serve with rice or mashed potatoes.
Sift dry ingredients all together. Mix milk, beaten egg and shortening. Add dry ingredients. Pour into well-greased 9 x 9-inch pan. Bake at 400° for 25 to 30 minutes.
Combine soup, milk, cheese and pepper. Add noodles and chicken. Over low heat, heat through, stirring occasionally. Garnish with parsley, if desired.
Cream together butter, sugars and eggs. Mix together applesauce, cinnamon, mace and ginger; add. Combine flours, salt and baking soda. Add raisins. Bake in 8 x 8 x 2 pan at 350° for 45 to 50 minutes. Turn out and cool on rack.
Pour pineapple and juice into bowl; add pudding mix and mix well. Add other ingredients and stir. Set in refrigerator to chill.
Saute onion, garlic and parsley in olive oil until onion is lightly browned. Puree tomatoes in blender; mix in oregano and comino. Add to sauteed mixture. Add basil (the more you add, the sweeter the sauce). Simmer for 2 hours on low heat, stirring occasionally.
Place in a microwave dish and cook on Medium-high in microwave for 7 to 10 minutes.
Put first five ingredients into pot on low flame. Stir frequently for two hours until thick. Remove from heat. Add egg that's been beaten with 1/4 cup milk. Pour into serving dish. Sprinkle with cinnamon and refrigerate.
Combine first 4 ingredients in a large skillet, stirring well. Place over medium heat and bring to a boil, stirring constantly. Reduce heat and simmer 2 to 3 minutes or until thickened. Remove from heat; stir in cherries. Place rum in a small long handled pan, heat just until warm. Ignite with a long match, and pour over cherry mixture. Stir gently until flame dies down. Serve immediately over 1/3 cup portions of ice milk. Yields 6 servings, 182 calories and 1.9 g fat per serving.
Combine all ingredients. Stir until smooth. Cover and chill. Makes 1 1/4 cups.
Heat 3-quart saucepan or Dutch oven over medium heat until hot. Add sausage, bell pepper, yellow onion and celery. Cook 3 to 5 minutes, stirring frequently, until the sausage is brown and onion is tender. Drain fat; add rice and red pepper. Cook 2 to 3 minutes or until the rice is browned.
Saute onion in butter. Mix cooked spaghetti with eggs and Parmesan cheese. Pat into bottom of a 9-inch pie plate. Combine onion and sour cream; spoon over spaghetti. Combine meat, tomato paste and water. Pour over cream/onion mix. Top with Mozzarella cheese. Bake at 350° for 25 minutes.
Cream butter; add sugar and beat well. Beat eggs and add to creamed mixture. Sift together all dry ingredients and add to mixture. Mix well. Add flavorings, mixing well. Chill dough overnight. Roll thin on floured board. Cut into desired shapes and bake on greased cookie sheet in 350° oven for 10 to 15 minutes. Do not overbake. Cookie should appear only slightly browning around edges. This recipe will make 60 to 75 cookies.
Cream confectioners sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix pudding with milk. Spread pudding over cream cheese mixture. Cover with Cool Whip and sprinkle with pecans. Refrigerate.
Sift flour, baking powder and spices. Stir in nuts. Mix together other ingredients and add to flour mixture, blending thoroughly. Pour batter into two greased loaf pans and bake at 350° for about 1 hour or until tests done. Cool on rack.
Stir cream cheese until very soft, blend in 1/2 c. milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.)
Mix all together until it resembles cornmeal. Add just enough water to hold together. Roll very thin; cut into squares, if desired, or portion with a melon baller and roll thin. Place on a greased sheet. Bake at 325° about 15 minutes or until edges start to brown. Makes about 12 circles.
Layer first 7 ingredients in 9 x 13-inch glass dish. Mix mayonnaise, sugar and vinegar together. Put over salad. Sprinkle with bacon bits. Put in refrigerator overnight.
Mix well the sugar, oil and eggs. Add the dry ingredients and mix. Add the vanilla and carrots. Mix well. Bake at 350° for 45 minutes in loaf pan.
For starter: Dissolve yeast in 1/2 cup warm water in a deep glass or plastic container. Stir in remaining water, flour and sugar. Beat until smooth. Cover with loose fitting cover.
Melt margarine in pie plate in microwave for 20 seconds. Mix eggs, ham, onion and green pepper; pour into pie plate. Cover with waxed paper and microwave on High for 2 minutes and 30 seconds to 3 minutes and 30 seconds, pushing cooked edge of omelet to center after 1 minute and 30 seconds, until center is set. Fold and slice onto plate; salt and pepper. Just before folding, sprinkle with 1/4 cup Cheddar cheese, if you like.
Cream butter, sugar and coconut extract together. Add egg and beat well. Stir in biscuit mix and spud flakes. Cover bowl. Chill for 1 hour. Form into marble-size balls. Bake on ungreased cookie sheet 12 to 14 minutes at 375°.
Use as many frozen chicken patties as you will need to serve. Microwave 2 minutes on High. Cover each patty with prepared spaghetti sauce (1 tablespoon is about right). Microwave 1 minute on High. Add slice of cheese on each patty topping (spaghetti sauce). Microwave 2 minutes on High or until cheese is beginning to melt. This is a good meal with a salad and a drink.
Cream butter and sugar. Add egg, milk and dry ingredients. Blend. Roll out and cut out. Bake on ungreased pan 15 minutes in 375° oven.
Cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Sift together flour, baking powder and nutmeg. Add alternately with the wine to creamed mixture. Mix well after each addition. Blend in chopped pecans. Beat egg whites until fluffy and stiff. Fold into batter. Bake in greased and floured Bundt pan at 350° for 50 to 60 minutes. Cool in pan for 15 minutes. Turn out on wire rack.
Draw butter and let congeal. Beat butter for 10 to 15 minutes until light and fluffy. Add flour. Work with hands until smooth. If too sticky, add a little more flour.
Preheat oven to 400°. Grease 24 muffin cups. Combine dry cake mix, oats and salt in bowl. Beat together milk, eggs and butter. Add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 2/3 full. Bake at 400° for 13 minutes or until golden brown. Serve with honey or jam.
Mix 4 ingredients together and pat on waxed paper. May coat with 1/2 cup of chopped nuts (walnuts or pecans). Chill, covered, in refrigerator. (Lasts up to 5 days.)
Mix all ingredients in a saucepan and allow to boil. Cook for 2 minutes. Serve warm over cake.
Remove giblets from hens; reserve for another use. Rinse hens under cold water and pat dry. Split each hen in half lengthwise, using an electric knife. Place hens, cut sides down, on a rack in a roasting pan coated with cooking spray. Combine garlic and next 4 ingredients; rub hens with garlic mixture. Bake, uncovered, at 350° for one hour or until done. Serve hens with wild rice.
Combine corn and chicken broth in large saucepan. Bring to boil over medium high heat, stirring frequently. Reduce heat; simmer mixture for 20 minutes. Coat small skillet with spray oil; add oil and heat. Add onion and garlic. Cook, stirring constantly, until tender. Add onion mix, 3 1/4 cup milk and next three ingredients to corn mixture. Bring to a boil. Combine flour and remaining 1/2 cup milk, stirring with wire whisk until smooth. Add to corn mix and cook, stirring frequently over medium heat until thickened and bubbly. Stir in crabmeat and garnish if desired. Yields 9 cups, 1/2 cup serving.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly, until sugar is dissolved. Cool; add eggs, vanilla and salt. Mix well. Pour into pie shell and top with pecan halves. Bake at 325° for 50 to 55 minute or until knife inserted comes out clean.
Heat oil in large saucepan over medium-high heat until hot. Add onion, green pepper, carrot and celery; saute until tender. Add beans and remaining ingredients. Bring mixture to a boil. Cover; reduce heat and simmer 30 minutes, stirring occasionally. Yield: 8 cups/about 105 calories per 1 cup serving; protein 4.8; fat 2.1; carbo. 16.8; cholesterol 0; iron 1.8; sodium 164; calcium 44.
Chop eggs fine or in blender. Combine all ingredients. Serve over lettuce. Will keep for 5 to 7 days.
Cook pasta according to package directions omitting any salt and fat. Drain and rinse with cold water. Set aside. Combine the tuna and onion in a large bowl. Add the pasta and toss gently.
Defrost broccoli, drain. Combine broccoli, butter, rice and cheese. Combine egg, milk, spices and onion. Stir into broccoli. Pour mixture into a 1 1/2-quart souffle dish. Cover with plastic wrap. Microwave on 70% power 10 to 12 minutes. Allow to stand 5 minutes before serving. Serves 4 to 6.
Peel and slice cucumbers very thinly. Put in a bowl, sprinkle with salt and chill about 1 hour. Pour off the liquid, pressing out as much as possible. Mix garlic and ginger into yogurt, then stir in the cucumbers. Combine thoroughly. Taste and add more salt if necessary. Add lemon juice to taste. Serve chilled.
Skin the snake; dress and wash in cold water. Cut into 3-inch sections and place in a large baking dish. Cover with cream sauce and add the mushrooms, limes, basil, pepper and rosemary. Cover tightly. Bake in 300° oven for 1 hour or until done. One large can sliced mushrooms may be substituted for fresh mushrooms.
Mix water, sugar, salt and yeast in bowl. Add egg, shortening and flour. Knead to soft dough. Let rise until double in bulk. Shape the dough into various rolls and let rise about 2 hours. Bake 12 to 15 minutes at 400°.
Mix ingredients together in bowl. Add the boiling water using a spoon not the mixer. When mixed, pour in 9 x 13-inch greased and floured pan. Bake at 325 degrees for approximately 45 minutes. Test with toothpick for doneness.
Mix together dry ingredients. Add remaining ingredients and mix well. Pour into pan. Bake at 350° for 20 minutes or until brownies start pulling away from sides of pan.
Brush steaks with Worcestershire sauce and lemon juice on both sides. Sprinkle with garlic powder. Let set 1 to 2 hours. Cook on charcoal grill. Marinate 1 to 2 hours before cooking.
Combine 7 ingredients in container of an electric mixer. Process on high 1 minute or until smooth. Cover and chill at least 1 hour. Serve with assorted crackers. Yield: 1 3/4 cups.
Mix eggs, cornstarch, milk, sugar, flavoring and butter together until smooth. Cook until thick. Add coconut to taste. Pour into prebaked pie shell.
Drain peaches. Combine syrup, cornstarch and spices. Bring to a boil, stirring constantly. Reduce heat. Add peaches and simmer 1 minute. Cool 30 minutes. Serve.
Mix first 5 ingredients in a long pan. Bake at 325°, stirring every 5 minutes, for 20 minutes. Let the cooked ingredients cool, then put half in Pyrex dish. Beat together instant pudding and milk. Fold in Cool Whip. Put filling over the cooked mixture. Put remaining cooked mixture on top.
Mix together ingredients and pour into unbaked pie shell. Bake at 325° until set.
Brown rice in butter. Add soups and Worcestershire sauce. Stir in mushrooms. Put chicken and rice in casserole dish. Bake at 375° for 1 hour or until chicken is tender.
Combine stock, soy sauce, water chestnuts, onion and pimento in saucepan; set aside. Combine cornstarch and cold water to make a paste; add to liquid. Cook over medium heat, stirring constantly until thickened. Makes 3 cups.
Cream the butter and sugar together. Add eggs, one at a time, to mix. Add vanilla wafers and baking powder. Add milk, coconut and pecans. Mix all ingredients together. Mixture will be quite thick. Bake in greased tube pan about 35 to 40 minutes at 350°. Let cool 10 to 15 minutes before removing from pan.
Layer angel food cake in 9 x 12-inch pan. Mix one 3 ounce package of pudding with 1 1/2 cups milk and pour immediately over cake and part of the Heath bars before it sets up. Then do another layer the same way, saving a few tablespoons of crushed candy to sprinkle on top. After the second layer of cake and pudding, spread on the Cool Whip and then the last of the candy.
In medium saucepan, saute pepper and onion in oil. Add broth, salsa and corn; bring to a boil. Add rice, flake with a fork and reduce heat to low. Cover. Cook 15 to 20 minutes until rice is tender. Serve garnished with cheese. Makes 6 to 8 servings.
Brown hamburger, onion and green pepper. Cook macaroni until tender. Then add mushrooms, 1/2 of the cheese, tomatoes and macaroni. Pour into a 9 x 13-inch pan. Top with cheese. Bake at 350° about 15 to 20 minutes or until cheese is bubbly.
Mix first 3 ingredients. Add Cool Whip, nuts, Amaretto and vanilla. Pour in pie crust. Add cherry pie filling over this. Refrigerate overnight.
Do not use Teflon pan. Sprinkle veal with salt, pepper and flour lightly. Heat oil in pan. When hot, brown veal thoroughly on both sides on high heat. Remove veal. Saute onion, garlic and mushrooms until tender; drain excess oil. Add white wine, scraping bottom and sides. Boil until all particles on bottom of pan are dissolved. Return veal to pan; simmer until veal is tender. Serves 4.
Mix first 6 ingredients. Add melted oleo. Mix and form into balls. Melt paraffin with chocolate chips over low heat. Keep chocolate on simmer while dipping balls. Put balls on wax paper to harden. If chocolate hardens too fast, add a little more paraffin.
Beat first four ingredients, then stir in drained pineapple. Sometimes I add coconut and pecans to half of mixture. Pour into baked pie crust. Refrigerate pie.
Saute celery and onion in butter. Blend in flour and salt. Add liquid from mushrooms. Cook, stirring constantly, until slightly thickened. Mix mushrooms, water chestnuts and peas in 1 1/2-quart casserole. Spoon sauce over. Mix gently. Sprinkle stuffing mix over. Bake 30 minutes at 325°.
Blend peanut butter and oleo over low heat until smooth. Add the dry ingredients. Mix together and let cool. Form into balls or egg shapes. Let dry overnight. Dip into milk chocolate and let dry.
Remove skin from chicken. Brush chicken with salad dressing. Coat with combined remaining ingredients. Place in 9 x 13-inch baking dish. Bake at 350° for 1 hour or until tender.
Mix ingredients together. Put in unbaked pie shell. Bake at 350° for 55 minutes.
Melt butter. Add salt, Accent, thyme, and basil. Cut chicken into 2 inch strips. Dip in butter mixture. Roll in cheese and crushed cornflakes. Cover a cookie sheet with aluminum foil. Place chicken on cookie sheet and bake at 400° for 20 minutes.
Melt 4 tablespoons margarine and flour until blended, then add milk or broth and salt to taste. Cook until thickened. Add drained English peas and toss until mixed. Pour juice into jar and refrigerate. Pour mixture into Pam sprayed 9 x 3-inch casserole dish. Layer onion, carrots and cheese. Mix 1/4 cup melted Shedd's Spread and cracker crumbs; spread on top of vegetable cheese mix. Bake in a 350° oven for 20 minutes or until it bubbles. If you want to reheat later, pour some of the pea juice over the casserole and heat in microwave.
Mix ground beef, oatmeal, eggs, onion and tomatoes. Add 1/2 can of tomato sauce. Put the mixture in baking pan and pat into a loaf. Put the other half can of tomato sauce on top of loaf and spread it evenly. Bake at 350° for 45 minutes. Drain grease. Pour jar of Pepperidge Farm gravy on meat loaf and bake 15 minutes.
Pare, core and slice thin sour, juicy apples. Butter a deep baking dish or pan and put in a layer of apples. Sweeten with brown sugar and flavor with lemon peel. Strew over a layer of bread crumbs and bits of butter. Repeat this until dish is nearly full, finishing with a layer of bread crumbs, bits of butter and a sprinkle of brown sugar. Bake until the apples are soft.
Place beans into dish. Add brown sugar, ketchup, bacon, mustard and liquid smoke with wieners. Mix lightly. Cut up onion into mixture. Cover and bake 1 1/2 hours at 325°. Remove cover last half of baking.
Wash and pack cucumbers tightly in pint or quart jars. Add 1/2 head of dill and piece of stem, about 1 inch long, to bottom and top of quart jar (for pints use smaller amount of dill). Add red pepper. Bring salt, vinegar and water to a boil and pour over cucumbers. Seal jars and place in boiling water bath. Simmer for 10 minutes.
Preheat oven to 350°. Heat oil in frying pan. Saute ground beef and onion until onion is tender. Stir in remaining ingredients. Spoon into a well-greased 2-quart casserole. Bake for 1 hour, or until rice is tender and mixture is bubbly. Sprinkle chow mein noodles over top.
Mix thoroughly and sprinkle with awareness. Bake in a moderate oven of everyday life, using as fuel all the grudges of the past. Cool; turn onto a platter of cheerfulness and garnish with laughter.
Boil first three ingredients for 2 minutes. Remove from heat and add peanut butter, vanilla and oatmeal. Mix well and spoon onto waxed paper.
Mix all ingredients, except vanilla. Bring to a boil and cook until thick. Set off heat. Add vanilla. Let set a short time. Beat until thick. Drop on wax paper.
Exchanges: 1 bread-starch exchange and 1 meat low-fat exchange.
Stir-fry meat until almost done in 1 teaspoon cooking oil. Then add your remaining ingredients (2 squeezed lemons, 1 teaspoon crushed red pepper, 1 sliced onion and 2 sliced cucumbers). Simmer until desired tenderness and serve over your choice of rice or mashed potatoes.
Heat cheese and milk until melted. Cool. Add vinegar and sugar. Sprinkle salt; add pimento and egg. Cook until thick. Stir all the time this is cooking. Add 1 pint or less salad dressing. Blend until smooth. Good as a sandwich spread or as an appetizer.
Saute meat and onion until brown. Drain excess fat. Break meat into small pieces. Add next five ingredients and simmer 50 minutes. Pour into colander to separate meat from juice. Add olives to meat. Dip each tortilla in sauce. Put meat on tortilla and roll. Sprinkle with grated cheese. Bake at 350° for 30 minutes.
Trim eggplant; cut in 1/4-inch thick rounds. Layer slices in colander; set over bowl and sprinkle each layer lightly with salt. Let drain one hour. Cook garlic in small saucepan in oil over medium heat until golden brown (1 minute). Remove garlic. Preheat oven to 450°. Coat 2 jelly roll pans with cooking spray. Place eggplant slices in a single layer. Brush with garlic oil. Bake for 15 minutes, until lightly brown and tender.
Make jello according to package directions and allow to set. Mix set jello with Cool Whip with mixer. Put into individual serving containers and chill.
Mix first 6 ingredients. Roll into balls and chill. Dip into melted chocolate and paraffin.
Brown and drain ground beef. Mix with the corn, peas, tomato sauce, chili powder, salt, pepper, green pepper and onion. Mix the cornmeal, flour, egg and water; pour over meat mixture. Bake until brown.
Mix together sour cream and soup. Pour over chicken and stir. Mix together melted butter and Ritz crackers. Sprinkle over top and bake at 350° for 1/2 hour or until bubbly.
Drain oysters, saving liquid and rinse by hand. Heat milk and margarine until it begins to steam lightly. Do not boil! Add oysters, salt, pepper and Worcestershire sauce. Heat until oysters curl at edges, then serve.
Heat oven to 350°. In a large bowl, combine first 9 ingredients. Mix at medium speed until well blended. Spread in an ungreased 8 or 9-inch square pan. In a small bowl, combine brown sugar, 1/4 cup cocoa and hot water; pour over batter. Bake at 350° for 40 to 45 minutes or until cake is set. Serve warm or cool, topped with cream or whipped cream. Makes 6 to 8 servings.
Combine above and cook over low heat for 25 minutes. Cool. Pour into pastry-lined deep pie plate. Cover with pastry and bake at 450° for 15 minutes. Reduce heat to 350° and bake 10 minutes or until crust is browned.
Mix Kool-Aid, sugar and pineapple juice. Add enough water to make 1 gallon of punch. Chill and serve.
Roll out crackers. Save 4 tablespoons for topping. Mix together with melted oleo and press into 10-inch pie dish. Beat together pudding and milk. Add ice cream and Cool Whip. Beat until mixed well. Pour over crust. Garnish with cherries, if desired.
Mix all ingredients together. Pour into baking dish. Bake for 35 to 40 minutes at 350°.
Place sugar, milk, cocoa and salt in boiler. Boil 2 minutes, stirring continuously. Remove from heat and add margarine, then add oatmeal and nuts. Drop out on wax paper from a teaspoon.
Combine all of the ingredients and bake on a greased cookie sheet for 15 to 20 minutes at 375°. Turn on a wet towel and sprinkle with 10x sugar. Cool until just warm.
Place cheese over crackers. Microwave for 30 seconds. Sprinkle with seasoned pepper. Excellent snack.
Mix sausage, bisquick and room temp cheese together. May need to add a few drops of water. Form into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes about 50 balls. Freezes well.
Grate cheese while cold. Leave cheese and margarine out until room temperature. Mix with mixer until well blended. Add flour, pecans and cayenne pepper. Mix until blended. Divide into 4 (1-inch) rolls. Chill 1 hour or overnight. Slice. Bake on ungreased baking sheet at 350° for 15 minutes. Do not brown.
Place margarine in a 2-quart casserole. Microwave on High (100%) for 45 seconds to 1 minute or until melted. Add flour, salt and pepper. Add milk slowly, stirring constantly. Microwave on High (100%) for 6 to 8 minutes or until thickened. Stir several times during the last half of cooking time to prevent lumping. Stir in cheese. Reserve 1/2 cup for top. Add cooked macaroni. Cover with a tight fitting lid or plastic wrap. Microwave on Medium (50%) power for 12 to 14 minutes or until heated throughout. Stir halfway through cooking time. Remove from microwave and sprinkle remaining cheese on top. Recipe yields 6 servings.
Mix all ingredients until dough is at a consistency where it can be dropped by spoonfuls. You may add more milk if needed. Bake in preheated oven at 425° for 10 to 15 minutes. Spread margarine over each biscuit after they have browned.
Blend all ingredients with blender or electric mixer. Serve with chips, crackers or vegetables.
Put green tomatoes through a meat grinder. Cover with cold water and cook until soft. Drain all juice from tomatoes and let stand in cold water for 1/2 hour. Drain again. Add brown sugar, raisins, cooked beef, orange, lemon, unpeeled apples, vinegar, coffee, cinnamon, cloves, nutmeg and salt to taste. Put all ingredients through meat grinder. Add to cooked tomatoes and cook about 2 hours or until tender.
Stir peanut butter, water and soy sauce until smooth. Then add tomato juice and crackers and seasonings. Pour in loaf pan and bake at 350° for 25 to 30 minutes.
Mix sugar, cornstarch, egg yolks and 1/2 cup milk real good. When smooth, add rest of milk. Cook until thick, stirring constantly. Add butter and flavoring. Pour in 9-inch unbaked pie crust.
Brown meat and chopped vegetables. Add remaining ingredients and simmer for about 1 hour or more. Makes enough for 2 dozen buns.
Brown ground beef and onion. Add barbecue sauce. Roll out crescent rolls on cookie sheet. Arrange ground beef mixture down center of dough. Sprinkle with cheese. Fold dough over top and pinch seam together. Cook at 375° for 20 minutes or until golden brown.