HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain broccoli. Mix all ingredients. Pour into 9 x 13-inch pan that has been sprayed with Pam. Bake 35 to 40 minutes at 350°.
In an 8 or 9-inch square pan, mix dry ingredients. Add carrots, eggs, oil, water and vanilla. Mix well with a fork until blended. Bake at 350° for 1/2 hour. Cool and sprinkle with powdered sugar. Serves 9.
Preheat oven to 350°. Put sweet potatoes and carrots in pot; cover with water. Bring to boil and cook for ten minutes or until tender. In large bowl, combine next four ingredients (juice to salt and pepper). Drain sweet potato mixture; add to bowl and toss to coat. Transfer to casserole dish coated with nonstick spray and bake for 20 minutes. Sprinkle cheese on top and bake for ten minutes more.
Soak yeast in warm water and sugar. Let it stand for 5 minutes, then add flour and salt. Maybe you need more water. Knead. Place in greased pan and let stand in warm place, covered, until doubled. Punch down and make into loaves. Let rise until doubled. Bake at 350° until brown on top.
Lightly grease an 8 x 8 pan; mix the dry ingredients together and add milk. Mix until smooth. Pour melted margarine over dough. Place berries or fruit over top. Bake at 350° for 45 minutes or until golden brown.
Beat eggs until fluffy. Add milk gradually. Mix in all other ingredients until smooth with wire whisk. Use vegetable oil or shortening to fry in skillet. After brown, take out. Drain excess oil. Sprinkle with powdered sugar.
May use 2 1/2 cups self-rising flour and omit baking powder.
Saute the celery and onion in 3 tablespoons of butter until tender. Make a white sauce with the remaining butter, flour and milk. Break up tomatoes with a wooden spoon and add to white sauce and vegetables. Add chopped parsley and heat. Do not allow to boil. Serves 6.
Clean vegetables and cut into chunks. Place in blender and blend until medium fine. Drain. Combine mayonnaise, salt and cream cheese. Add vegetable mixture and mix well. Store covered overnight in refrigerator. Spread on bread of your choice. Mixture can be made ahead of time and stored in airtight containers.
Slice chicken into very thin slices. Mix chicken, cornstarch, sherry, ginger and 1 1/2 teaspoons of salt. Set aside.
Cut eggs in half lengthwise. Remove egg yolks; mash in small bowl. Stir in dressing, relish, mustard and seasonings until smooth. Spoon or pipe into centers of egg whites. Cover. Refrigerate until ready to serve. Makes 16. (Preparation time: 25 minutes plus refrigerating.)
Empty pie filling into a greased 9 x 13-inch pan. Spread evenly. Pat cake mix (dry) over pie filling. Pour melted butter over cake mix. Bake at 350° for 50 to 60 minutes. Serve with whipped cream.
Cook eggs, margarine, vinegar and sugar over medium heat, stirring constantly, until mixture thickens (about 12 minutes). If mixture becomes too thick, add a little milk. If too lumpy, you may strain mixture. Pour mixture over potatoes, onion and peppers and mix thoroughly. Best if refrigerated overnight.
Mix mashed strawberries and sugar. Start with a layer of vanilla wafers, then a layer of strawberry mixture. Alternate layers leaving the top layer strawberry mixture. Top with cool whip and chill completely before serving.
Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick cooking spray.
Mix first 5 ingredients. Shape into balls. Mix all remaining ingredients and pour over meat balls. Bake in preheated 375° oven about 45 minutes.
Mix sugar, vinegar and salad oil. Add vegetables; allow to set in refrigerator overnight. Will keep 10 days in refrigerator. Yields 12 servings.
Place 1/2 cup corn syrup and 1 cup sugar in large, heavy Pyrex mixing bowl. Microwave on High 4 minutes. Add 1 cup peanuts. Microwave on High 3 1/2 minutes. Add butter and vanilla. Microwave on High 1 1/2 minutes. Remove. Add and stir in baking soda.
Beat the above ingredients and pour over the sausage and cheese mixture. Refrigerate overnight. Bake at 350° for 1 hour. Makes approximately 10 servings.
Whisk together all ingredients. Pour into unbaked pie crust (9-inch). Bake at 350° until set in center and crust is golden, about 1 hour. Cool on rack in the refrigerator until cold.
If making the night before, put cooked rice in bowl; mix in sugar and top with crushed pineapple and half of marshmallows. Cover tightly.
In a large bowl, soak milk, sugar and yeast for 5 to 10 minutes. Add 4 cups flour, mixing well. Let rise until "bubbly". Add eggs, salt, shortening and sugar; mix well, adding 6 cups of flour a little at a time. Turn dough on floured surface. Knead well; let rise until double and work down. Make rolls; let rise and bake. This recipe is good for cinnamon rolls.
Mix equal parts of dishwashing liquid, ammonia and water in a spray bottle. Be sure to label the bottle. Spray on garment and wash immediately. Do not let it set after spraying.
Heat butter and oil in large saucepan. Add mushrooms. Remove with slotted spoon; set aside. Then add flour; form roux (gravy). Slowly add chicken broth; cook until thickened. Remove from heat. Add cream, sherry, nutmeg and Parmesan cheese. Stir until cheese melts. Add turkey and mushrooms. Stir well. Combine with cooked pasta. Put into greased 13 x 9-inch baking dish. Top with bread crumbs; sprinkle paprika. Bake at 350° for 25 to 30 minutes.
Mix according to directions on box. (Note: I use milk in place of water.) Bake 20 minutes in jelly roll pan (15 x 10-inch). Test. If still wet, bake longer. Set aside to cool.
In a large bowl, combine all the vegetables and salt and let stand overnight. Then rinse and drain the vegetable mixture. Next, combine the remaining ingredients together and pour over the vegetable mixture. Place on stove and bring to a boil. Let boil for 5 minutes. Then pour into hot pint size canning jars and seal. Makes about 8 pint jars.
Beat egg whites until foamy; add sugar slowly. Add vanilla while beating. Mix nuts and crumbs. Fold into mixture. Pour into 8 or 9-inch pan. Bake 30 minutes at 350°. Cool and top with Cool Whip or whipped cream.
Preheat oven to 350°. Lightly oil 2 large loaf pans (9 x 5-inch). In a large bowl, combine the first 6 ingredients. In medium bowl, combine next 6 ingredients. Using as few strokes as possible, stir liquid batter into dry batter, just until batters are combined. Spread into pans. Bake for 50 to 60 minutes. Cool 10 minutes in pan. Remove from pan. Cool completely. Wrap airtight. May be frozen.
Let cucumbers, salt and water stand for 5 hours. Bring to a boil curry powder, vinegar, sugar, mustard seed and celery seed. Pour over pickles and bring to a boil. Then put into jar and seal.
Bring water, salt, turmeric and vinegar to rolling boil. Immediately pour over packed jars of cucumbers, garlic buds and dill. You may add hot peppers, if you like hot dill pickles. Seal jars.
Mix all ingredients. (You can use more or less pecans, cherries and coconut.) Pour mixture into greased and floured 9 x 13-inch baking pan. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean.
Place tortilla on cookie sheet. If using pita pocket, simply place whole on cookie sheet. Preheat oven to 375°. Use desired amount of sauce per pizza. Layer your favorite veggies (chopped or sliced). Follow with low-fat or nonfat cheese. Bake for 10 to 15 minutes.
Brew tea in 2 cups water. Add sugar. Stir until dissolved. Add juices. Fill with water to make 1 gallon.
Place artichokes in greased 1-quart baking pan. Drain spinach and spread over artichokes. Blend cheese with butter, then mix in milk. Spread cheese mixture over spinach. Sprinkle top with Parmesan cheese. Cover and bake at 350° for 25 to 30 minutes. Remove cover and bake 10 minutes longer. Makes 4 to 5 servings.
Trim off the tops and roots of the leeks, discarding the tough outer layer. Now, split them in half lengthwise and wash thoroughly under running water. Slice them up quite finely. Peel and dice potatoes and onions.
Pierce pie crust. Bake at 400° for 5 minutes. Mix brown gravy, meat, drained Veg-All and salt. Pour into pie crust. Mix together cheese, egg and milk. Pour over meat mixture in crust. Bake 15 minutes at 400° or until cheese is lightly browned.
In a large bowl, layer the lettuce, cauliflower, mayonnaise and sugar mixture, onion, bacon and cheese. Let set in layers overnight in refrigerator. Mix and serve.
Sift flour, baking powder and salt together. Combine sugar, shortening and 1/2 cup milk in mixer bowl. Beat at medium speed for 5 minutes. Add eggs, 1/2 cup milk and vanilla. Beat 10 minutes. Pour into 2 greased 9-inch pans. Bake at 350° for 30 to 35 minutes or until layers test done. Cool in pans for several minutes. Remove from wire rack to cool completely. Spread 7-Minute Frosting over 1 cake layer. Arrange banana slices over frosting. Add second layer of cake. Spread 7-Minute Frosting over top and sides of cake. Sprinkle with coconut. Yields 12 servings.
Salt and pepper chicken; brown in oil. Place in baking dish. Combine soup, sherry, cheese, onion and Worcestershire sauce. Pour over chicken. Sprinkle with almonds on top. Cover with foil. Bake at 350° for 45 minutes.
Have small amount of grease in hot skillet. Mix all ingredients. Put in hot skillet; cook until golden brown at 400°.
In a large mixing bowl combine flour, baking powder, onion, salt, curry powder and cayenne pepper. Cut in margarine until mixture is size of small peas. Add milk all at once and stir until well blended. Add drained and flaked tuna, cheese, green pepper and olives; blend well. Drop by teaspoon onto lightly greased cookie sheets. Bake in preheated 450° oven for 10 to 12 minutes, until golden brown. Yield: 36 servings. Carbohydrate 3 g, protein 3 g, fat 3 g, calories 46.
Brown the beef and drain. Place layer of potatoes and onion in greased casserole dish. Season with butter, salt and pepper. Add layer of peas and then layer of beef. Repeat layers; pour soup on top. Bake at 375° for 40 minutes (covered) and 20 minutes, uncovered.
Crush crackers and add pecans. Beat egg whites until stiff; add vanilla. Slowly add sugar and Karo; beat until stiff like divinity. Pour crackers and nuts into egg white mixture and mix together. Pour this into greased pie plate. Bake at 325° for 25 to 30 minutes or until golden brown. Cool and top with Cool Whip.
Pre-heat oven to 350°F. Combine flour and sugar in a medium bowl. Cut in butter until crumbly. Press onto bottom and sides of a 13x9x2 pan. Bake 25 minutes. Cool completely.
Scald milk in top of double boiler. Combine sugar, flour and salt; add to milk in double boiler. Cook until thickened. Add beaten egg yolks; cook until thick. Remove from heat, add vanilla. Pour over layers of bananas and vanilla wafers. Beat egg white until stiff. Beat in 1/3 cup sugar. Spread on pudding. Bake at 375° until brown.
Cream butter and sugar thoroughly. Add eggs. Add flour and milk, flour first and last. Roll fruit and nuts in flour. Pour batter over fruit and nuts and mix thoroughly. Drop by spoon on greased cookie sheet. Bake at 300° for 25 to 30 minutes until lightly browned. Makes 10 to 12 dozen.
Dissolve 1/4 cup sugar and yeast in warm milk in a large bowl. Let stand 5 minutes. Add 1 1/2 cups flour and next 3 ingredients; beat at medium speed until smooth. Add 2 cups flour and 1/2 cup raisins, stirring until a soft dough forms.
Saute sausage in medium skillet until browned. Remove from pan; slice into thin pieces. Return to pan and add onion and garlic. Saute until onion is tender, not brown. Cook rigatoni for 10 minutes; drain.
Dissolve yeast in water; stir. Add flour, eggs, sugar and butter. Mix well. Spoon into greased muffin pans. Bake at 350° for 20 minutes. Refrigerate any dough left.
Mix gelatin and boiling water. In a bowl combine pineapple, cottage cheese, milk and mayonnaise. Mix with gelatin and add broken pecans. Pour into mold and chill.
Combine flour, salt and dash of pepper; coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven. Add soup, 1 cup of water, onion and basil. Cover and bake in a 375° oven for 1 hour. Add potatoes, carrots and wine. Cover and bake 1 hour longer. Add peas and let sit, covered, about 15 minutes. Serve with buttered noodles.
Mix dry ingredients. Add eggs (beaten), Shoe Peg corn and enough milk to make a medium-thick batter. Drop by teaspoonfuls in hot oil until brown and done. Drain on paper towel.
Drain the crushed pineapple and blend with the instant pudding. Fold the Cool Whip into this mixture. Fill between layers and on top of cake. Refrigerate.
Cream margarine, sugar and eggs. Blend in vinegar. Add coconut and pecans. Pour into 9-inch pie shell. Bake 50 minutes at 325°.
Pour popped corn into grocery bag sprayed with Pam. Cook brown sugar, butter, syrup and salt for 2 minutes on High. Take out and stir. Cook for 2 minutes on High. Add baking soda; stir until foamy. Pour over the corn in the bag; stir well. With corn still in the bag, cook for 1 1/2 minutes on High. Take out and shake. Cook for another 1 1/2 minutes. Shake; cook 45 seconds. Pour onto cookie sheet, cool and break apart. Store in airtight container.
Drain juice of cherries into measuring cup. Add pineapple juice to make a full cup. Add the brown sugar and tapioca. Mix and pour over fruit in baking dish. Bake for 35 to 40 minutes at 350°. Stir 2 or 3 times.
Fry meat until brown. As frying, add vegetables and seasoning. As cooking, add water. Add rice and water. Cook on low heat and stir often. Cook until rice is done.
Preheat oven to 350°. Cut a slice from the top of pepper and discard seeds. Spray nonstick skillet with vegetable spray. Add ground meat. Cook on medium heat until browned. Put meat in colander and run under hot water to remove excess fat from meat. Set aside.
Cream butter and sugar. Add eggs. Mix and sift together flour, soda, salt and spices. Add alternately with milk to mixture. Add eggs. This makes a stiff batter. Knead in additional flour to a cookie dough consistency.
Beat the shortening, boiling water and molasses together. Add sifted dry ingredients. Mix well. Drop by spoonful about 2 inches apart on greased cookie sheet. (Batter is very soft.) Bake in 425° oven about 8 minutes.
Mix all ingredients except 1 package ham. Form into a mound on a plate. Press remaining 1 package ham around cheese ball (all over until covered with ham).
Heat sliced onion in the melted butter until onion turns yellow. Add flour, clams, broth and cream. Simmer this for 20 minutes. Stir in the eggs and enough bread crumbs to thicken. Place the mixture in a greased casserole. Top with buttered crumbs and bake in a 375° oven for 1 hour or until brown.
Spread half of the crumbs in a square pan (8 x 8 x 2-inch). Beat butter, powdered sugar and egg together until light and fluffy. Spread over crumbs in pan. Add maraschino cherries, banana and nuts, which have been mixed together. Spread whipped cream over this mixture. Sprinkle remaining crumbs over this. Chill 12 hours or longer. Cut into squares.
Saute onions and green chilies in butter until tender. Add soup and broth, blending well. Simmer 10 to 15 minutes. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds. Place a small amount of chicken on each tortilla and roll up tightly. Place in a lightly greased 13 x 9 x 2-inch baking dish. Pour remaining sauce over enchiladas. Top with cheese. Bake at 350° for 20 to 25 minutes or until hot and bubbly.
Crush crackers. Mix eggs and milk together well. Dip chops in egg and milk mixture. Press in crackers. Dip each pork chop in mixture twice; brown in skillet. Place in roasting pan, cover and cook in a 300° oven for about 45 minutes. Serve.
Beat egg yolks until very thick and lemon colored. Gradually add sugar. Continue to beat until well blended. Combine cold water, extract and rind. Add alternately in thirds with flour, sifted 3 times, to egg and sugar mixture. Beat egg whites until almost stiff. Add baking powder and salt. Continue beating until stiff. Gently fold in the egg yolk mixture. Pour into ungreased 9-inch tube pan. Bake at 350° for 50 to 55 minutes or until done. Invert pan 1 hour or until cake is cold.
Preheat oven to 350°. Brown hamburger. Drain and place on bottom of a large casserole dish. Place potatoes on top of the meat. Pour soup and meat on top. Bake for 1 hour.
Cook macaroni about 20 minutes and drain. Grease casserole and then cover bottom with 1/2 of the shredded Cheddar cheese. Beat eggs; mix in milk and add macaroni. Pour egg mixture over the shredded cheese in casserole. Add balance of cheese, sprinkling on top, then spread a bit of butter on it. Bake at 350° for approximately 1 hour.
Flatten cutlets with meat pounder; dredge in flour, then into beaten eggs with parsley, black pepper and Parmesan. Pan should be very hot. Drop cutlets into oil and fry until golden. Remove chicken; drain off oil. Add sherry, lemon juice, chicken broth and chicken. Cook 10 minutes uncovered until half of the liquid evaporates. Add butter, additional parsley and pepper. Cook 5 minutes. If too moist, add a little flour. Serve with a lemon slice on top.
Combine dry ingredients; stir in sugar. Add carrots, apples, raisins and nuts. Make well in center; add oil, milk, eggs and vanilla. Bake at 375° for 18 to 20 minutes.
Dissolve yeast in warm water. Add ingredients in a non-metal bowl and stir with a non-metal spoon until creamy. Cover with plastic wrap and let stand in a warm place for 2 days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third and fourth day, stir. On the sixth, seventh, eighth and ninth day, stir. On the fifth and tenth days, add 1 cup of each of flour, sugar and milk; stir. Reserve 1 cup of starter. Pour remaining starter, 1 cup each, into 3 containers to give away to friends.
Pour flour into bowl. Stir in sugar. Cut in shortening. Add egg and enough water to make a smooth batter. Turn onto a floured piece of wax paper. Roll to desired thickness. Turn over pie pan and peel off wax paper. Lift edges of dough and fit into pie pan. Trim edge of pan. Dip fork into flour and punch holes in bottom and sides of dough. Sprinkle with sugar. Ready to use in your favorite pie recipe.
Rinse chicken and simmer; save chicken stock. Cut into bite-size pieces. In large pot heat olive oil. Saute onions, bell peppers and parsley until onions are clear. Add garlic, wine and stock. Stir in tomatoes and soy sauce. Bring to boil. Add chicken pieces. Turn down heat and simmer 1 hour. Serve over cooked rice. Serves 8.
Cook carrots until crispy and tender. Marinate with remaining ingredients. Turn in Tupperware. Will keep for 3 to 4 weeks. Better if made a couple of days ahead.
Combine all ingredients, except buttermilk, in a 2-quart casserole. Cover tightly and cook on High for 8 to 10 minutes, or until the asparagus is tender. Pour into a food processor or blender and puree until smooth.
Brown beef in 2 tablespoons oil in large pot. Remove beef and place in 4 cups of the water. Place onions, garlic, celery and green pepper in large pot and cook until onions are tender. Add spices and mix with onion mix. Add beef and water. Next, soften 5 bouillon cubes in 1 cup water and add to soup. Add tomato, tomato sauce, tiger sauce and soy sauce. Bring to a boil, stir, reduce heat to simmer and cook for 1/2 hour. Add rice and cook for another 1/2 hour.
Use Dutch oven. Brown chicken. Cut into cubes. Return to pan. Add green peppers and onion to vegetable oil until vegies are tender. Add stewed tomatoes, pinto beans, picante sauce, cumin and chili powder. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Spoon into a bowl. Slice avocados on top and sprinkle on Cheddar. Salt and pepper to taste. Serve with tortilla chips. Makes approximately 2 1/2 quarts.
Add sugar to beaten egg whites. Fold in remaining ingredients. Pour into greased pie dish. Bake at 350° for 20 minutes. Serve with Cool Whip.
Preheat oven to 350°. Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
Mix pickles, onions and salt in large bowl. Cover with water. Let stand for 2 hours. Drain. Mix sugar with vinegar. Pour over pickles; mix. Put into containers. Leave 1/4-inch space. Freeze. Can be put in freezer bags also. Takes 2 to 3 hours to thaw.
Combine beans, onions and parsley in large bowl. Combine dressing, sugar and garlic; pour over bean mixture and toss. Cover; refrigerate at least 3 hours, stirring occasionally.
Melt butter in saucepan. Saute onion, celery and carrots until tender, about 5 to 10 minutes. Sprinkle flour over vegetables in saucepan and stir well. Add optional vegetables here.
Wash potatoes; quarter. If they are large, they may be cut smaller. Boil in water with skins on until fork goes through easily. Drain. Heat sunflower oil in skillet. Add cumin and curry powder. Stir for 1 minute. Add drained potatoes and stir until spices and oil coat the potatoes. Add the mustard and 1/2 cup water. Stir to coat potatoes and reduce heat to low or warm. Let spices sink into the potatoes. Add basil. Serve warm or chilled. Serves 4.
Beat well the Crisco, brown sugar, eggs, granulated sugar and vanilla. Sift flour, salt and baking soda. Add to creamed mixture. Add to mixture the nuts and chocolate chips. Bake at 375° for 10 minutes.
Combine ingredients in saucepan; heat over medium heat, stirring constantly, until mixture is totally blended and cheese is melted. Use as a sauce for vegetables, hash browns, biscuits or as a fondue.
In big saucepan combine peas, milk and butter. Heat to boiling. Drop dumplings gently into mixture. Cook on low 30 to 45 minutes. Stir occasionally. Serves 4.
Cut chicken as for casserole. Brown in bacon fat; add sherry. Remove chicken; add to pan the tomato paste, Gravy Master, flour and stock. Stir until boils. Put back chicken with tarragon, parsley, salt and pepper. Cover. Cook slowly for 35 minutes.
Place diced bread in the bottom of a well-greased 11 x 13-inch cake pan. Sprinkle with seasonings. Brown sausage and drain well. Spread across bread cubes. Sprinkle cheese over sausage. Beat eggs with milk; pour over cheese. Cover pan and refrigerate overnight.
Season with salt and pepper or herbs and spices. Place in covered container. Bake in a 350° oven for 1 hour and 15 minutes. Oven temperatures may vary. Check for tenderness.
Dissolve jello in boiling water. Add cold water; chill until slightly thickened. Meanwhile, slice berries, reserving a few whole for garnish. Sprinkle berries with sugar. Fold in whipped topping into jello, blending well. Fold in sliced berries. Place 9 graham cracker squares in bottom of 9-inch pan. Spread half of jello mix over crackers; repeat layers. Chill until firm, about 3 hours. Cut into squares. Garnish with whole berries and additional whipped cream, if desired.
Select meaty spareribs. Cut into servings, or leave uncut. Sprinkle with salt and pepper. Place in roaster; cover with onions. Combine remaining ingredients; pour over meat. Cover and bake in moderate oven (350°) for about 1 1/2 hours. Baste occasionally, turning spareribs once or twice. Remove cover last 15 minutes to brown ribs. Serves 6.
Preheat oven to 350°. In medium bowl, combine flour, salt and baking soda; set aside. In large bowl, combine sugar and butter; beat well. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla extract. Gradually blend in flour mixture. Stir in chocolate chips. Pour into greased and floured 10-inch tube pan. Bake at 350° for 70 to 75 minutes. Cool 15 minutes on wire rack; remove from pan. Cool completely.
Boil over medium heat to 300° on candy thermometer. Remove from heat; add 1 teaspoon oil and 1 teaspoon food color. Make aluminum tray (double wide). Sift 1 pound of powdered sugar over aluminum foil. Pour candy over powdered sugar in thin stream; cool and break.
Pour 1/2 peanuts in bottom of 13 x 9-inch pan. Melt margarine and peanut butter chips together. Add milk and marshmallows (don't melt marshmallows, the heated peanut butter chips and margarine will make them gooey.) Pour mixture over peanuts. Top mixture with remaining 1/2 jar of peanuts. Great for parties.
Boil all, except hamburger and pepperoni, for 3 1/2 hours, then put through a victorious strainer. Add hamburger and pepperoni to suit. Pressure cook for 40 minutes or cold pack for 3 hours.