HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a roux with oil and flour. When roux is golden brown, add onions. Cook 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer 10 minutes. Add whole tomatoes, Ro-Tel, corn and 1 cup of water. Simmer at least 1 hour, adding water gradually until desired consistency.
Mix the ingredients, then pour into casserole dish. Bake at 350° for 30 minutes.
In a saucepan, combine milk and soup. Cook and stir over medium heat until bubbly. Stir in remaining ingredients. Cook over low heat, about 30 minutes. Yield: 6 servings.
Mix all together cake mix, pudding, eggs, milk and oil. Bake at 325° for 20 to 25 minutes or until done. Makes 3 layers.
Mix cornstarch and seasonings. Blend beet juice and vinegar into cornstarch mixture. Bring to boil. Boil 1 minute. Add beets. Heat.
Mix salad dressing, soup mix and preserves. Arrange chicken, which has been skinned and patted dry, in a large Pyrex dish or baking pan. Spoon sauce over chicken and bake, uncovered, at 350° for 1 hour.
Add 1/3 cup sugar, butter and salt to scalded milk when lukewarm. Add dissolved yeast, eggs and flour. Beat thoroughly. Cover and let rise until double. Stir down and let rise again until double. Take 1 teaspoon of dough and dip in butter (melted). Roll in mixture of the 1 cup sugar, nuts and cinnamon. Pile balls loosely in ungreased angel food pan. Let rise 30 minutes. Bake at 400° for 10 minutes and then at 350° for 30 minutes. When baked, turn the pan upside down immediately. Serve warm. The rolls will be stuck together and that's the way you serve them. Everyone plucks his roll from the central supply. These can be reheated in the oven if wrapped in foil. They are also good when served cold. These are very good and different.
Boil together brown sugar, margarine, corn syrup and salt for 5 minutes, stirring constantly. Remove from heat and add vanilla and soda. Pour over popcorn. Bake at 250° for 1 hour. Stir evenly every 15 minutes.
Blend all ingredients, except turkey or chicken, well. Pour over turkey breasts. Cover both sides. Cover; refrigerate at least 12 hours. Grill until done.
Spread rolls on a large cookie sheet and pat together. Bake at 350° for 10 minutes or until light brown. Cool.
Heat oil; add and saute all ingredients except the tomatoes and pasta. Peel and chop tomatoes and add to the sauteed mixture. Cook pasta (amount desired) and serve with the sauce. Sprinkle with cheese, if desired.
Broil fish for about 3 minutes with lemon juice. Combine all ingredients (soften margarine into liquid). Spread all well mixed ingredients over fish and return to broiler 6 minutes. Marinade should be golden. Watch carefully.
Blend ingredients. Divide into 2 balls. Roll each ball into a long roll about 1-inch thick. Wrap in wax paper and chill. Slice very thin. Put pecan half on top, and bake at 350° for 10 to 15 minutes. Makes about 100 rounds.
Preheat oven to 400° and spray a 9 x 13-inch baking dish with Pam. Place chicken, veggies, mushrooms and onion in dish. In blender, mix remaining ingredients and pour over the chicken and vegetables. Bake until knife in the center comes out clean, about 30 to 35 minutes.
Saute onions in butter until brown. Sprinkle 1 tablespoon of flour and cook for 1 minute. Add 2 cans beef broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes.
Wash and dry chicken. Mix butter and seasonings; spread on chicken pieces. Put in casserole. Add remaining ingredients. Cover.
Melt margarine, mix with stuffing. Grease casserole dish, 9 x 13-inches. Place layer of stuffing and some turkey in bottom of dish. Add 1 can cream of chicken soup and 1 can broth. Add another layer of stuffing and layer of turkey. Add 1 can cream of celery soup and 1 can broth. Bake at 350° for 30 minutes.
Slice sirloin into thin strips. Combine cornstarch and soy sauce in bowl; mix well. Stir-fry garlic with salt in oil in skillet or wok. Add beef. Stir-fry for several minutes. Remove beef; set aside. Add broccoli, (undrained) mushrooms and broth. Bring to a boil; reduce heat. Cook, covered for 2 minutes. Add beef. Heat to serving temperature. Serve immediately with rice. Yield: 4 servings.
Simmer chicken breasts 15 to 20 minutes. Drain, remove skin and bones, and cut chicken into 12 long strips. Saute onion and garlic in margarine until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, then simmer, covered, 20 minutes. Remove from heat. Dip each tortilla into sauce to soften. Place a strip of chicken and 2 tablespoons shredded cheese on each tortilla. Roll up and place seam side down in a 13 x 9-inch pan. Blend sour cream into remaining sauce. Pour over tortillas. Sprinkle with remaining cheese. Cover and bake at 350° for 40 minutes. Makes 6 servings.
Mix all ingredients in a saucepan. Heat to a boil and simmer 15 minutes. Baste wings or chicken as it cooks on the grill.
Mix ingredients together and boil 6 to 8 minutes. Put in jars and seal. Makes 5 pints.
Saute oleo, celery and onion. Add 1/2 bread. Saute until crisp. Mix remainder of bread, soup and chicken. Add sauteed ingredients. Put into well-greased casserole. Add 3/4 of can of evaporated milk over top. (Don't mix.) Bake at 350° for 45 minutes to 1 hour.
Chop dried beef. Add to soft cream cheese along with other ingredients. Mix well. Shape into ball. Serve with crackers.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer for 6 minutes. Stir in poppy seed. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Lemon Glaze and cool completely on wire rack. Makes 24 servings.
Brown pork, onions, celery and garlic in oil. Add chicken and shrimp. Stir-fry for a few minutes. Add cabbage, carrots and about 1/4 cup soy sauce. Stir-fry until crisp tender. While this is cooking soak thin rice sticks in warm water to cover. Drain and combine with meat mixture, along with 1/2 to 1 cup hot chicken broth. Let set covered for 30 minutes. To reheat, stir-fry in a little oil.
Heat oven to 350°. In large bowl, combine beef, corn flake crumbs, parsley, eggs, soy sauce, pepper, garlic powder, catsup and onion. Blend well. Form mixture into walnut-size balls. Arrange in 15 1/2 x 10 1/2 x 1-inch pan.
Add just enough water to potatoes so you can see it. Add butter; cook until tender, then add thickening made by combining flour with milk and cream. Cook until thickened, then add salt and pepper to taste.
Mix orange juice according to directions on can. Pour 1/3 of mixed juice into blender. Add dry ingredients until mixed. Pour in remaining juice. Pour over ice cubes or crushed ice in parfait or iced tea glasses.
Clean, wash and dry mushrooms thoroughly. Cut each mushroom in half and parboil for 2 minutes in boiling water. Drain well. Heat oil in large skillet and add garlic. Saute garlic until very brown, discard garlic and add mushrooms, hot pepper, salt and parsley. Cook over high heat browning mushrooms slightly, about 10 minutes. Lower heat and cook an additional 10 to 15 minutes. Makes 6 servings.
Combine all ingredients in blender and process until thick. Yields one (8 ounce) drink.
Combine salad dressing, parsley, basil and garlic. Mix well. Add remaining ingredients. Mix lightly.
Mix all ingredients. Form into cakes. Pat with plain bread crumbs or Italian and fry in skillet until brown on both sides. 1/4 cup Parmesan may be added also.
In a 5-quart Dutch oven, over high heat, cook ground beef and onion until all pan juices evaporate and meat is well browned, stirring frequently. Add stewed tomatoes and next 6 ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add frozen mixed vegetables; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes longer or until vegetables are tender, stirring occasionally. Makes about 12 cups or 6 main dish servings.
Separate the eggs. Beat the whites. To the beaten egg yolks, add sugar, condensed milk, evaporated milk, salt, vanilla and bananas. Fold in egg whites. Pour in freezer and add the whole milk to finish filling the freezer. This makes 1 1/2 gallons of ice cream.
Dice the bacon and fry with the chopped onion. Add to the peas, rice and water. Cover and cook at low heat until the peas and rice are done. Add seasoning.
Cook onion and celery until clear in butter. Mix together with remaining ingredients and bake in a 350° oven for 30 to 45 minutes.
In top of double boiler, melt chocolate chips over hot water; remove from heat. Add milk, vanilla, salt and nuts. Stir until smooth. Turn out into waxed paper on cookie sheet. Chill. Cut in pieces. Store in airtight container.
Dip chicken in skim milk. Put all dry ingredients in plastic bag. Mix. Add chicken, 2 or 3 pieces at a time. Shake to coat. Place on cookie sheet sprayed with oil and bake at 350° for 1 hour or until done.
Mix corn, eggs, sugar, butter, salt and pepper. Put in a baking dish. Pour milk over corn. Place dish in a pan with an inch of water. Bake at 325° about 45 minutes or until firm. Serves 4 to 6.
Add ingredients in 8-ounce glass and stir vigorously. Great for that morning after feeling before coffee.
Place pineapple in a greased 9 x 13-inch pan. Mix sugar and flour together and sprinkle over pineapple. Then, sprinkle the cheese over it and top with crushed crackers. Dot with butter. Bake at 350° for 20 to 30 minutes.
Put soup, sour cream, chicken and chillies together and mix well. Use 9 x 13-inch dish or larger dish. Layer chicken mixture with tortillas, starting with mixture. (Tearing the tortillas in smaller pieces makes serving easier.) Top with grated cheese, enough to cover top of casserole. Bake at 350° for about twenty minutes.
Roll out wafers and line buttered 8-inch square pan with 1/2 of the crumbs. Cream together sugar and butter. Add eggs and beat mixture until fluffy. Spread mixture over crumbs. Add layer of berries. Spread whipping cream over berries and top with remaining crumbs. Chill thoroughly.
Boil chicken and save 3 cups of the broth. Pull chicken off bone and mix with broth, stuffing and soup. Put in a casserole dish with lid or cover it. Bake at 350° for 45 minutes, uncover. Bake for 20 minutes or until top is brown.
Cook meat in 5-quart pan over medium heat. Saute sausage, beef, onion and garlic, stirring frequently, until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper and half of the parsley. Mix. Add tomatoes, paste and 1/2 cup water, mashing tomatoes. Bring to boiling. Reduce heat; simmer, covered, stirring occasionally, until thick (1 1/2 hours).
Mix the first 3 ingredients and cook until dates dissolve. Mix the pecans, Rice Krispies and vanilla; add to the other ingredients. Roll into balls in xxxx sugar. Ready to eat.
Soak marshmallows in wine until they melt. Beat. Beat Dream whip as directed. omit vanilla. Add to marshmallow mixture. Add nuts. Pour into pie shell and chill. You may want to add a few drops of red food coloring.
Mix together half can milk, 3/4 cup butter and cake mix. Pour half the mixture into greased and floured 9 x 13-inch pan. Bake at 350° for 5 minutes. In a pot, melt caramels and rest of milk. Spread over cake. Sprinkle with chocolate chips and pecans. Spoon rest of batter over top and bake at 350° for 20 minutes.
Drain tofu and squeeze out water. Dissolve jello in hot water. Blend dissolved jello and tofu in blender. Pour into pie crust. Refrigerate until firm. Top with Cool Whip. Serves 8.
Heat oven to 425°. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350° for 45 minutes. Cool; serve garnished with whipped topping.
In saucepan, bring vinegar, sugar and salt to rolling boil. Place cucumbers and onions in large bowl. Pour liquid over cucumber mixture. Cool in icebox.
Cook all ingredients except soda for 5 minutes on top of stove. Add soda. Pour over popped popcorn and mix. Put in large flat pan. Bake at 250° for 1 hour. Stir every 15 minutes.
Spread cookie dough on pizza pan; cook as directed. Mix cream cheese, 1/2 cup sugar and vanilla. Spread over cooked cookies. Slice and arrange fruit on top. Mix orange juice, sugar, water and cornstarch. Cook until thick and pour over fruit. Let cool and slice.
Remove 3 oz of frozen coconut from freezer. Bake pie crust according to directions on pkg. Let cool. Pour 2 c of milk in pot. Place on low heat. Separate 3 eggs. Place whites in a bowl. Beat egg yolks. Add sugar and flour. Mix. Add egg yolk mixture to warm milk. Cook on medium heat until it thickens. Add coconut. Cook on low heat until coconut has thawed. Remove from heat. Add vanilla. Pour into baked pie crust. Beat egg whites until fluffy. Add 1/4 cup of sugar and a sprinkle of cream of tartar. Beat about 30 seconds. Pour on top of pie. Bake at 400 degrees until meringue is brown.
Mix pudding and milk in large microwavable bowl. Microwave on High for 8 minutes or until mixture comes to full boil, stirring after every 2 minutes. Cooking time is approximate. Let cool about 5 minutes.
In a small bowl, combine sugar, pecans, and cinnamon. Unroll the 2 sections of dough, but do not separate. On each long rectangle, spoon 1 teaspoon margarine and 1 tablespoon pecan mixture; re-roll. cut each into quarters, forming 8 buns. Dip each bun into butter and then into pecan mixture. In 8-inch round baking dish, arrange biscuits in ring. Sprinkle with remaining pecan mixture. Heat at Medium in microwave oven for 4 1/2 to 5 1/2 minutes. Yields 8 buns.
Spray dish with Pam. Crumble chicken into bottom of dish. Add drained vegetables and sliced egg. Mix soups and chicken broth and pour over chicken and vegetables. Melt butter and into separate bowl mix butter and flour together to make a paste. Add milk and stir with wire whisk. Pour over vegetables and broth. Do not stir. Bake at 375° until crust is golden brown.
Let the butter and cheese soften to room temperature. Mix together with mayonnaise, garlic, seasoned salt and crabmeat. Spread on buns. Freeze after wrapping in Saran Wrap separately, then place in tight container. When ready to use, remove from freezer and let set about 10 minutes. Then place under broiler 3 or 4 minutes or until bubbly.
Remove flowerets from broccoli and cut into bite size pieces (reserve stalks for another use). Combine all vegetables. Toss lightly to mix. Combine remaining ingredients; mix well and pour over vegetables. Chill at least 3 hours or overnight. Yields 16 servings.
Save 1/4 cup of crumbs. Melt oleo in a 9 x 13-inch pan. Add Ritz cracker crumbs and pat to form a crust. Mix ice cream until softened. Add milk and pudding and beat only two minutes. Pour over crust. Refrigerate until firm; top with Cool Whip and remaining 1/4 cup of Ritz cracker crumbs.
Drain and cool macaroni. Combine macaroni with all other ingredients. For extra flavor, try adding 1/4 cup French dressing. Serves 6.
Simmer meat in stock until tender. Add vegetables and spices. Cook until done. Mix some broth and flour to thicken.
Mix all ingredients, except sugar, then sprinkle sugar over top of mixture. Cover; refrigerate overnight for best flavor, but may be served sooner. Mix well before serving.
Stir flour, sugar and shortening together. Add milk and vanilla; beat vigorously for 3 minutes, scraping bowl frequently. Add unbeaten eggs; continue beating 2 minutes. Bake in 2 (8 or 9-inch) greased and floured baking pans at 350° for 30 to 35 minutes. Cool and frost.
Stir all ingredients together. Add salt and pepper. Pour into a casserole dish. Bake at 350° until brown on top.
Mix sugar (1 cup), flour and salt well. Add milk; add beaten egg yolks. Add chocolate syrup. Cook in double boiler until thick. Remove from heat; add vanilla. Pour into baked pie shell. Top with meringue. Beat egg whites until stiff; add 1/4 cup sugar.
Core and slice apple, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure. Combine all ingredients. Cook until mixture remains in a smooth mass when a little is cooled (about 1 1/2 hours, boiling). During cooking, stir frequently to prevent burning. Pour into sterilized jar and seal while hot.
Mix ingredients. Pour over beef or steaks and let marinate 2 to 3 hours.
Mix all ingredients together. Top with cracker crumbs. Bake at 350° for 30 minutes or until bubbly.
In a large bowl, combine all ingredients except confectioners sugar. With hands, mix until thoroughly blended. Refrigerate dough 30 minutes. Preheat oven to 375°. Form dough into 1/4-inch balls. Place 1-inch apart on ungreased cookie sheets. Bake 15 to 20 minutes or until set but not brown. Let stand 1 minute. Remove to wire rack. Cool partially. Roll in confectioners sugar while still warm. Cool completely. Just before serving, re-roll in confectioners sugar. Makes about 20. May double recipe; dough keeps in refrigerator for up to a week.
Brown beef in skillet. Cook sausage and onion with oregano until done. Pour off fat. Add soups and water. Chill overnight.
Brown ground beef. Add garlic, onion, cumin, oregano and bell pepper. Drain fat. Add tomato sauce and two cans. Simmer 15 minutes. Add bay leaf and dash of sherry. Simmer an additional half hour. Add olives last 15 minutes. Serve with warmed corn tortilla chips, homemade black beans and white rice.
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until just tender; drain well. Peel and cube potatoes.
Combine egg, sugar, and juice in a saucepan. Cook until thick, stirring constantly. Cut bananas into medium slices. Pour dressing over bananas; add nuts. Mix well and chill before serving.
Combine all ingredients in top pan of double boiler. Stir until smooth. Pour into buttered 9 x 9-inch square pan. Cool and cut into squares.
Measure margarine or butter, chocolate morsels, corn syrup and vanilla into saucepan. Cook over very low heat, stirring constantly until smooth. Mix in sugar. Add Rice Krispies. Stir. Pour into buttered 8 x 8 x 2-inch pan. Refrigerate until firm. Makes 25 (1 1/2 x 1 1/2-inch) squares.
Brown meat. Saute onions and celery. Add mushrooms and both soups. Mix well. Add milk if more moisture is needed. Fold in noodles and nuts. Place in casserole dish and bake for 1 hour at 350°. Serves 4 to 6.
Mix cream cheese with 1 package taco mix. Spread on 2 round pizza pans as you would crust for pizza. Brown hamburger and mix with taco mix to taste. Layer with grated cheese on top of cream cheese mixture. Cover with tomatoes, onions, lettuce, olives; any of the above or anything else you can think of. Serve with taco chips.
Preheat oven to 350°. Grease (spray Pam) pie plate. Place ingredients into blender. Beat until smooth, 1 minute in blender on high or 2 minutes by hand beater. Pour into pie plate. Bake until knife in center comes out clean, 50 to 55 minutes.
Sift first 5 ingredients together into skillet or baking dish and make three holes. In small hole, put vanilla. In medium hole, put vinegar and in large hole put melted butter. Pour cold water over and stir with fork. Bake for 30 minutes in 9 x 13-inch pan in 350° oven.
Mix dry ingredients in bowl. Add milk; mix well. Knead on lightly floured surface. Divide into 3 portions. Roll each into circle; punch hole in center. Fry in hot oil in skillet until golden brown. Serve with honey or chili sauce. Yield: 3 servings.
Combine dry ingredients. In large bowl, beat margarine and sugar until fluffy. Beat in eggs. Add milk and flour mixture, alternately mixing well. Stir in mincemeat and nuts. Pour into greased and floured loaf pan. Bake 1 hour and 25 minutes or until test for doneness. Cool 10 minutes. Remove from pan.
Turn tomato stem side down. Cut off top, scoop out and save for soup, etc. Fill with frozen, thawed corn souffle or broccoli souffle. Top with cheese and bacon. Bake or microwave.
Spray 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle side with half the graham cracker crumbs. If desired, omit graham cracker crumb garnish. Sprinkle bottom of pan with remaining crumbs.
Soak chicken in buttermilk for at least 1 hour. Dip chicken in flour mixture and fry.
Mix very well and roll into ball. Roll ball of cheese in grated pecans. Let stand in refrigerator for 1 hour, then serve with crackers.
Mix the ingredients together. Chill 2 hours or overnight. Roll into small balls, then into powdered sugar. Bake at 350° for 10 minutes on a cookie sheet sprayed with cooking spray.
Cook macaroni and drain. In saucepan, melt butter. Remove from heat; blend in flour and salt. Add milk and heat, stirring constantly until it thickens. Add 1 1/2 cups of cheese; melt. Combine with macaroni in casserole and top with remaining 1/2 cup of shredded cheese. Bake at 375° for 20 to 25 minutes.
Add coffee, milk, sugar and cocoa to blender. Process until smooth. Place over ice and immediately over ice or refrigerate. Stir well and serve. Makes 2 servings.
Sift dry ingredients together. Beat eggs well, then add the other ingredients and mix well. Bake in moderate oven about 45 minutes or until nicely browned.
Add Jell-O to hot water. Mix pineapple in Jell-O. Let cool. Add Coke. Mix cheese and nuts. Fill cherries with cheese/nuts mixture. Drop cherries into setting Jell-O mixture. Whip remaining cream cheese and nuts with small amount of mayonnaise for topping.
Wash and chop broccoli into bite size cubes. Boil until partially done. Boil one bag of Success rice. Add broccoli, rice, soup and 2 well beaten eggs into casserole dish. Top with shredded cheese and bake at 350° until cheese is bubbly.
Cut steak into small pieces. Salt, pepper, and flour all pieces. Brown steak in frying pan with small amount of oil. Brown on both sides. Place steak in baking dish. Saute onion in meat drippings and place over meat.
Cook noodles as directed on package; drain and put aside. In saucepan, cook green pepper and onion in butter until tender. Blend in flour and thyme. Stir in soup and milk. Cook and stir until thickened and bubbly. Fold in chicken, mushrooms, pimientos and noodles. Put into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30 to 35 minutes, until heated through. Very good!
Mix together sugar, butter and corn syrup. Fold in eggs; add vanilla and stir in oatmeal. Pour into pie crust and bake at 350° for 30 to 35 minutes. Makes 8 servings. Serve hot.
Cream the butter, cream cheese and powdered sugar. In a large bowl, combine milk, pudding mix and whipped topping. Combine with butter mixture. Spread some crushed cookies in the bottom of bowl. Cover with some pudding mixture. Add more cookies and another layer of pudding. End with final layer of cookies. Chill and serve.
Cover green or yellow (or mixed) fresh beans with water and boil 3 minutes. (They should be crisp.) Drain and pack into hot canning jars (pints or quarts). To each jar add a head of dill and a clove of garlic. Cover with the following solution and seal: 2 cups vinegar, 2 cups water and 1/4 cup salt. Bring to a boil. This solution will make about 3 pints.
Melt margarine; add rest of ingredients. Bake 45 minutes at 350°. Use casserole dish with cover.
Mix flour, sugar and lard like pie crust. Add eggs gradually, add milk. Let rise until double in size then roll out like pie crust.
Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in greased and floured 12 cup Bundt pan or 10-inch angel food pan. Bake at 350° for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Drizzle with glaze.
In each individual foil, place 2 to 3 doves. Slice 2 potatoes. Place potatoes first, then doves, breast side down. Next slice 3 pads of butter, then salt and pepper. Close foil tightly. Wrap a second time. Bake at 350° for about 45 minutes until doves and potatoes stick easy. Serve with cooked carrots and cole slaw.
Place crabmeat, Swiss and onions in pie shell. Beat eggs slightly. Beat in milk. Add seasonings. Bake in 350° oven 50 minutes.
Bring ketchup, sugar and Coke to a boil. Skin chicken; add salt and pepper. Place chicken in mixture; cook until chicken is done over medium heat.