HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut veal into 2-inch pieces, dredge in flour, shake off excess flour. Brown in two tablespoons olive oil, remove from pan. Add peppers and mushrooms to pan and cook until tender. Add scallops and cook until tender. Remove from pan. Add chicken broth and simmer for one minute. Add veal, peppers, mushrooms and scallops and simmer until veal is tender. Add wine and cook one minute more. Serve with cooked noodles or rice.
Mix margarine, sugar, brown sugar, pudding mix and vanilla together. Add eggs and mix well. Add dry ingredients (flour and baking soda) and mix well. Fold in chocolate chips. Bake at 375° for 8 to 10 minutes.
Mix all ingredients together well. Place in loaf pan and bake at 350° for 1 hour.
Remove stems from mushrooms by gently twisting them. Place caps, open side up, on microwave-safe plate; set aside. Chop stems. Combine stems and butter in a 1-quart casserole. Microwave on High, uncovered, for 2 to 3 minutes or until tender. Add cheese mix until softened and creamy. Stir in garlic salt and pepper sauce. Spread cheese mixture on top. Microwave on High, uncovered, for 2 to 3 minutes or until mushrooms are heated through. Sprinkle with paprika and/or parsley flakes.
In bowl, mix Eagle Brand milk, Pet milk, pudding and sugar. Pour into 4-gallon ice cream freezer; add milk until mixture reaches the fill line.
Slice and peel chirico. Fry in pan until brown. Add 1 1/2 cups water. Add chopped/sliced green peppers and chopped onion. Cover and simmer for 20 minutes or until water is almost gone. Add Ragu traditional sauce. Simmer 15 more minutes.
Stir the shortening to soften. Gradually add sugar and cream together until light and fluffy. Beat about 3 minutes on medium speed. Add lemon peel and juice. Add milk and mix enough to break up creamed mixture. Sift together flour, salt and baking powder. Add to creamed mixture and mix until smooth (about 2 minutes on low speed). Scrape sides of bowl often. Add eggs, one at a time, beating for 1 minute after each (low speed). Beat additional 1 minute at end. Scrape sides and bottom of bowl often.
*You can get these from Kroger's in the deli; some call them cream horns. It is a round pastry filled with cream.
Mix cornflakes crumbs with salt and pepper. Line shallow baking pan with aluminum foil. Dip chicken pieces in evaporated milk, then roll immediately in seasoned corn flake crumbs.
Combine the first 3 ingredients in container of an electric blender. Add enough ice cubes to measure 3 cups. Blend to desired consistency.
Mix in blender or food processor and serve as a mold with crackers or on cucumbers.
While oven is preheating, melt butter in 13 x 9-inch pan in oven (watch carefully and remove pan when butter is melted). Sprinkle graham cracker crumbs evenly over melted butter, patting lightly for even layer. Sprinkle coconut over crumbs. Sprinkle butterscotch and chocolate bits evenly over coconut. Drizzle can of milk and pat lightly to set nuts into milk. Bake at 350° for 50 minutes. Cookies will be browned. Cool. Cut into 1-inch bars. Store airtight.
Pour sugar in a medium size mixing bowl. Add other ingredients except water. Add about half the water and mix. Add remaining water, a little at a time, as you mix. When done it should be thick and creamy. Put a spoon in and pull out, the peak formed by pulling spoon out should hold its shape.
Mix all ingredients together well and put into a greased bread pan. Bake 1 1/2 hours in a moderate oven. You may use a package of onion soup mix on top, if desired.
Remove cooled cake from pan and slice in 3 horizontal layers. Dissolve jello in 1 cup boiling water. Add frozen berries (do not thaw). When berries have melted, add ice cream, a bit softened, 1/3 pint at a time. Beat well with rotary beater. Put a small amount of jello mixture in bottom of empty angel food pan, then a layer of cake. Repeat until all mixture and cake are used. Set in refrigerator for at least 2 hours. Remove from pan and frost with sweetened whipped cream.
Mix in heavy saucepan the milk, oleo, salt, sugar and cocoa. Bring to a boil. Boil hard for 2 to 2 1/2 minutes. Add peanut butter, vanilla and oatmeal. Mix well. Drop by spoonfuls on waxed paper. Let cool.
In a small bowl combine all ingredients. Mix well. Use as a substitute for one egg. One serving equals 1 1/2 meat, 90 calories, 127 mg sodium, 1 mg protein and 5 g fat.
Boil water. Dissolve jello and sugar in the boiling water. Add lemon juice and pineapple juice. Cool and add the ginger ale when you pour the mixture into the punch bowl. Serves 20 adults or 10 thirsty children!
Mix first four ingredients into thin batter. Melt butter or oleo in baking dish. Pour batter over melted butter. Add peaches over batter. Bake at 375° for 40 to 50 minutes.
Make small meat balls from ground chuck. Simmer in a covered skillet (low heat) until done. Put the grape jelly and chili sauce in a saucepan and simmer. When sauce is well mixed, put meat balls in sauce and simmer a few minutes. Serve hot.
Melt oleo in 13 x 9-inch pan. Mix together (beat eggs first) all other ingredients except Cheddar cheese. Pour batter over melted oleo. Sprinkle with cheese. Bake until brown. Good with anything.
Drain pears and save liquid. Mix 1 cup of pear juice with lemon Jell-O. Bring to a boil and boil for 1 minute. Set aside.
Empty pie filling into bowl. Cut up peach slices as necessary. Add drained pineapple and oranges. Add grapes. Add bananas just before serving. Mix.
Layer bread, cheese and bacon; beat rest of ingredients together and pour over top. Put mushrooms on top. Bake at 325° for 50 minutes.
Preheat oven to 425°. Lightly butter cookie sheet. Mix flour, baking powder, sugar and salt in a large bowl. Work in the butter with your fingers or pastry blender until mixture resembles coarse meal. Add the beaten eggs, vanilla and cream. Stir until blended. Turn out onto lightly floured board. Knead for a minute. Pat or roll dough about 3/4-inch thick. Cut into wedges. Place on cookie sheet and bake about 15 minutes.
Cook squash and onions in boiling water 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. Spread half stuffing in bottom of loaf pan. Spoon in vegetable mix over stuffing, then cover with rest of stuffing. Bake at 350° for 25 to 30 minutes.
In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture. Shape dough into 1 inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan, combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about one teaspoon of the frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.) Bake at 350 degrees for 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to two days.
Combine 1/4 cup peanut butter with the pudding mix and milk in a saucepan. Bring just to a boil, stirring constantly. Remove from heat and cover.
Mix flour, sugar, baking powder and salt. Cut in butter. Add beaten eggs and milk. Pour into greased pan.
Lightly spray pie plate or square pan. In bowl, mix cooked spaghetti, eggs and Parmesan cheese. Next goes sour cream and a couple of slices of Mozzarella cheese. Pour spaghetti sauce and top with remaining Mozzarella cheese.
Combine the first 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until gelatin dissolves (about 2 minutes). Pour into a large bowl. Add orange juice and lemon juice; set aside. Beat cream cheese at high speed with a mixer until creamy. Gradually stir about 1/4 juice mixture into cream cheese. Add to remaining juice mixture, stirring constantly. Fold in whipped cream and almond extract. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with ice and rock salt; let stand 1 hour. Serve with fresh plum sauce. Yields 3 quarts.
Break lettuce and cauliflower into bite-size pieces. Layer lettuce, cauliflower, onion rings, bacon pieces and salad seasonings, making several layers of each. Seal with Miracle Whip on top. Cover and refrigerate overnight. Mix before serving.
Line cookie sheet with aluminum foil. Cover with English walnuts. Combine Eagle Brand milk, chocolate chips and butterscotch chips. Melt over low heat. Pour over walnuts.
Put fruit filling in ovenproof dish, about 2-inches deep. Layer cake mix lightly on top (do not sift or break up lumps). Poke with fork in several places to allow some mix into the filling. Layer again with cake mix. Drizzle melted butter over cake mix. Try not to puddle butter. You may add more cake mix and butter until desired crust thickness. Bake for 10 minutes at 400°. Broil for 2 minutes or until crust browns slightly.
Mix cake mix according to instructions. Fold in 1/2 cup shredded coconut. Bake in a loaf pan. While still warm, punch holes in cake with a table knife.
Pour bouillon or stock in crock-pot. Cook onions slowly in butter for 15 minutes in large covered skillet; stir occasionally. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in crock-pot, cover and cook on low for 6 to 8 hours, on high for 3 hours.
In a large bowl, mix all the ingredients and knead into a soft, pliable dough. Cut in half and let rest, covered, for 10 minutes. Roll out each half thinly. Using a drinking glass, cut the dough in round circles. Place less than a tablespoon of filling in the center of each circle. Rub the edges with a little bit of water and fold over. Gently press out excess air and seal into a half moon. (You may freeze pierogis at this point for future cooking.) Cook in boiling water for 8 to 10 minutes. This recipe makes 70 to 80 pierogis.
Mix first 7 ingredients with a spoon. Grease cookie sheet and line with greased wax paper. Spread batter (will be thin). Bake at 375° for 15 minutes or less. Sprinkle kitchen towel with powdered sugar. Turn cookie sheet over on towel. Peel off wax paper. Roll in towel and let cool for 20 minutes. Mix cream cheese, vanilla, margarine and powdered sugar. Spread over bread. Roll up and refrigerate.
Mix all ingredients together until well blended. Pour into greased Bundt pan. Bake at 350° for 45 to 55 minutes until done. Take from oven. Poke holes in warm cake. Pour a mixture of 6 tablespoons Kahlua and 1 cup powdered sugar together on warm cake. Let it soak in. Invert on cake plate. Can be topped with a chocolate glaze if desired.
Put all in bowl and mix well. Grease and flour loaf pan or 2 layer pans. Pour batter into pan and bake for 30 minutes at 350° or until cake tester comes out clean. Great with Peanut Butter Icing.
Fry hamburger. Mix together milk, soup, salt, pepper, cheese, butter, flour and egg. Heat a little, then add water and broth. Heat until thick. Serve on bread.
Boil, rinse, drain and cool macaroni. Add eggs, carrots, celery and onion to macaroni. Toss to mix. Stir in mayonnaise. Season with salt and pepper. Chill overnight.
Brown hamburger; drain off fat. Add taco seasoning to hamburger. Mix well and cool. Shred lettuce; add chopped tomatoes, onion and grated cheese. Add hamburger to that mixture. Just before serving add corn chips and salad dressing. Very good!
Beat 6 egg yolks with mixer until very thick and lemon colored, about 5 minutes. Beat sugar in gradually. Beat in cold water, lemon extract and grated lemon. Beat in flour. Beat separately 6 egg whites until frothy. Add cream of tartar and salt and beat until stiff enough to form peaks. Gently fold into batter with spoon. Pour batter into ungreased deep 9-inch tube pan. Bake at 325° for 60 to 65 minutes. Invert pan immediately; let cake hang in pan until cold.
Combine ingredients. Bake at 375° for 45 minutes. Top with ketchup and cheese.
Put flour in a large mixing bowl. Make a well in the flour and add the eggs and salt. Now add the very cold water (small amounts at a time) until consistency is workable. Roll out on floured surface; let dough dry, then cut into strips. Cook in boiling broth about 20 minutes.
Stir flour mixture into shortening mixture alternately with 1/2 cup milk. Fill greased muffin tins 2/3 full. Bake at 350° for 20 to 25 minutes. Roll immediately in 6 tablespoons melted butter, then in mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Serve hot.
Blend together first 4 ingredients. Wash and slice apples; dip in orange juice. Drain and arrange in concentric circles on a pretty plate; can place dip in the center in a bowl. Sprinkle additional chopped peanuts on top of dip. Delicious!
Combine first four ingredients thoroughly. Press into a 9-inch pie pan. Reserve 2 tablespoons of mixture for topping. Bake at 375° for 8 minutes.
Melt oleo over low heat. Let cool and add sugar, molasses and egg. Mix. Sift flour, soda, spices and salt and add to first mixture. Form into balls. Roll in sugar. Place on greased cookie sheet. Bake 8 to 10 minutes at 375°.
Cream shortening, peanut butter and sugars. Add eggs and mix until well blended.
Wash beans in cold water, drain and add 6 cups of cold water. Bring to a boil slowly. In a hot skillet, combine 4 tablespoons olive oil, onion, bell pepper, garlic, salt and pepper. Cook until tender. Add kielbasa and brown. Add skillet mixture to beans and cook over low heat until beans are tender, 1 to 1 1/2 hours. Serves 6 with rice.
Combine all ingredients. Microwave until hot (very hot). Spread top with sour cream and rest of cheese. Put remaining Fritos around dish. Microwave until cheese is melted.
Sift together flour, salt, powder and sugar. Combine the juice and rind of one orange, butter and enough hot water to make 3/4 cup liquid. Add egg and mix. Run cold water over berries that have been cut in half to remove seeds. Drain well.
Boil water in pot. After boiling, take off fire and add tea bags. Let cool before adding apple juice and lemon-lime. Chill and serve.
Combine all, except pecans. Pour into a greased, 2 1/2-quart casseorle. Arrange pecans around the edge. Bake at 350° for 45 minutes. Makes 8 to 10 servings.
Cook ground meat, onion and pepper. Add a little salt, then drain. Mix meat and all ingredients together and pour into pie shell. Cook at 325° for 35 to 40 minutes.
Chop chicken in small pieces, combine with finely chopped celery. Add Miracle Whip until it is well coated, probably about 1 cup. Salt and pepper to taste.
Oysters Parmesan is my favorite entree from Trader Vic's and this is as close as I have come to duplicating it. They also serve them with caper butter.
Pare and boil potatoes in salted water until tender. Mash with the next five ingredients and place in a buttered casserole dish. Dot with butter and sprinkle with paprika. Bake at 350° for 1 hour.
Blend 1/3 cup sugar with cornstarch. Add pineapple. Cook, stirring constantly, until it is thick and clear. Cool. Blend cream cheese with 1/2 cup sugar and salt. Add eggs gradually. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of shell (uncooked). Pour in cream cheese mixture. Sprinkle with pecans. Bake in 400° oven for 10 minutes, then reduce to 325°. Cook for 50 more minutes. Cool.
Mix at low speed until well mixed, then at high speed for 5 or 10 minutes.
Prepare cake mix according to directions. Pour into a 9 x 13-inch greased and floured pan. Mix pumpkin pie mix with eggs and pour on top of the yellow cake mix, then pour boiling water on top. Bake 45 minutes at 350°.
Mix margarine, milk and white sugar; boil for 2 minutes. Remove from heat. Add peanut butter, marshmallow and vanilla; mix thoroughly, then add Quaker oats. Stir good. Pour into an 8 x 8-inch buttered pan.
Mix together baking soda and baking powder. Beat eggs. Add sugar gradually, then alternate flour and milk. Add cocoa. Beat! Add oil, coffee and vanilla. Beat! Bake in 9 x 13-inch pan, greased and floured, for 35 to 40 minutes at 350°.
Put in freezer (best in 2 separate containers). Allow expansion room. Leave in freezer 18 to 24 hours before time to use. Break with fork and press with something. Can add soda after set, if desired.
Beat together pumpkin, oil and sugar. Add eggs, one at a time. Sift dry ingredients and fold into batter. Add raisins and nuts. Pour into 2 loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool in pan on rack. A moist bread, freezes well.
Mix all ingredients. Dip peeled shrimp into mixture and deep fry. Mixture coats approximately 3 to 4 pounds of medium shrimp.
Drain the asparagus. Put melted butter in casserole dish, then the cut-up asparagus. Sprinkle with pimento, then layer with eggs, cut into rings. Pour undiluted soup over the top. Sprinkle top with buttered cracker crumbs. Bake at 375° for 30 minutes.
Cut broccoli flowerets into small pieces and peel stems, discarding any woody pieces. Finely chop broccoli flowerets and stems together with remaining ingredients. Season and refrigerate overnight. Serve on lettuce or with croissants.
Place 1/2 cup sugar in a heavy skillet over medium heat. With wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted and of a rich medium brown color. Pour into a baking dish and quickly tilt sides of dish until bottom is evenly coated. Set aside. Scald cream.
Heat oven to 350°. Melt caramels with 1/3 cup of the milk in heavy saucepan over low heat, stirring frequently until smooth. Set aside. Mix remaining milk, cake mix and margarine in a large bowl. Press 1/2 of the cake mix into the bottom of a 13 x 9-inch baking pan. Bake 8 minutes. Sprinkle 1 cup of the walnuts and 1/2 cup of the chips over crust; top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining 1/2 cup walnuts and 1/2 cup chips. Bake 18 minutes. Cool; cut into bars. Makes 24.
Mix pudding mix with milk. Stir slowly for 1 minute. Fold in Cool Whip and frost cake. Keep refrigerated.
With brush, scrub mussels and clams under running water. Remove beards from mussels. In 8-quart Dutch oven over high heat, in 1 inch boiling water, heat mussels and clams to boiling. Reduce heat to medium; cover and cook until shells open. Discard top shell from each mussel. Rinse mussels on half shell and clams in cooking broth. Cover and refrigerate mussels and clams. Reserve 2 cups clear broth.
Add all ingredients together in blender. Blend until smooth. Pour over your favorite salad. Serves 8.
Mix butter in hot rice and then add to other ingredients. Bake in 350° oven for 1 hour.
* Tortellini are usually found in the frozen foods section by the pizzas, egg rolls, etc.
Line three 15 X 16 inch baking pans with wax paper. In large heavy saucepan over low heat, cook and stir the peanut butter and chocolate chips until melted. Remove from heat, stir in cheerios, M&M's, and pecans until coated. Drop by rounded Tbsp. onto prepare pan and refrigerate for 4 hours or until firm.
Cream the oleo and sugar. Add eggs. Beat well. Add dry ingredients. Beat well. Spray cake pans. Put 4 tablespoons of batter in each pan. Cook at 325° just until they are done. Do not overcook.
Mix together cream cheese and sour cream. Add dressing mix, lemon juice and shrimp. Chill before serving.
Cook broccoli; drain and place in casserole dish with turkey. Combine mayonnaise, juice, curry powder and soup. Pour over meat and broccoli. Melt butter; stir in crumbs and spread on top of casserole with the cheese. Bake at 375° for 20 to 25 minutes. Serves 4 to 5.
In a 9 x 13-inch baking dish, layer the ingredients. Swirl hot fudge topping and freeze.
Combine egg yolks, sugar, butter, flour and lemon rind and juice. Add to boiling milk. Cool. Beat egg whites and fold into cooled custard mixture. Pour into prepared pie shell and bake at 400° for 10 minutes. Then bake at 325° until custard is set.
In 9 x 10-inch pan, melt butter. Sprinkle on cracker crumbs evenly and pat down, then put in a layer of chocolate chips, butterscotch chips, coconut and nuts. Pour condensed milk over evenly. Bake at 350° for 25 to 30 minutes. Allow to settle for 3 to 4 hours before cutting.
Brown beef or sausage with onion. Drain off excess fat. Stir in tomato paste, salt, pepper, garlic powder, parsley, water and Worcestershire sauce. Simmer for about 15 to 20 minutes.
Grease and flour a Bundt pan. Place frozen rolls in pan. Mix brown sugar and pudding mix. Sprinkle over rolls. Mix cinnamon and sugar. Sprinkle over pudding mix, then add pecans. Pour melted butter over pecans. Place on counter overnight (8 to 10 hours). Do not cover. The next morning, bake at 350° for 30 minutes. Let set 10 minutes. Turn out on plate and eat.
*Bruise in a mortar with a pestle or by covering with a towel and crushing with a rolling pin.
Beat the eggs slightly. Add sugar, salt, spices, vanilla and milk. Add margarine to mashed sweet potatoes and blend with milk and egg mixture. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 35 to 40 minutes more or until firm.
Mix together and pour into an unbaked pie crust. Bake at 350° for 45 minutes or until filling is set.
Mix shortening and flour. Add other ingredients. Do not knead. Roll out dough into circles and put in tins. Trim edges. Puncture with fork. Bake 2 and freeze rest.
Butter baking dish and put in apples. Mix together the sugar, flour and baking powder. Add egg and mix until crumbly. Pour onto apples. Sprinkle top with cinnamon and nutmeg. Pour melted butter on top. Bake at 350° for 30 minutes. Serve plain or with Cool Whip or ice cream.
Mix cake mix, jello, nectar, oil, eggs and extract together. Pour into greased and floured Bundt pan. Bake 1 hour at 325°. Cool 10 minutes in pan, then remove to a plate. While cake is warm, mix powdered sugar and lemon juice until well blended. Pour over warm cake. Cool completely before serving.
Stir chocolate with water over low heat until melted; cool. Beat cream cheese and sugar until smooth. Add chocolate. Fold in 3 1/2 cups Cool Whip. Spoon in 1/2 mixture into pie shell. Sprinkle with filling, pressing down firmly. Spread remaining chocolate mixture carefully over filling. Chill 2 hours. Garnish with remaining Cool Whip if desired.
Brown the sausage and ground beef. Mix all of the ingredients together in crock-pot. Let cook until cheese is completely melted.
Fix the cake according to box directions. Bake half the cake mixture in a 9 x 13-inch cake pan at 350° for 15 minutes. Melt the caramels, evaporated milk and margarine over low heat. Pour the caramel mixture, the pecans and the chocolate chips over cake, then pour rest of cake mix over caramel mixture. Bake 25 minutes more.
Place Shake 'n Bake and oregano in the shaker bag. Shake to blend. Prepare, coat and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer or until cheese has melted. Do not spoon pan drippings over chicken. Makes 4 servings.
Prepare spaghetti as directed. In skillet over medium-high heat, cook garlic in oil until lightly browned. Discard garlic. Add broccoli and red pepper; cook, stirring constantly, until coated with oil. Add 1/4 cup water. Reduce heat to medium; cover and cook until broccoli is tender-crisp, stirring occasionally. Reduce heat to low. Add cheese spread, milk, Parmesan cheese and oregano; cook until cheese melts and mixture is blended.
Preheat oven to 325°. Grease a 9 x 9 x 2-inch pan. Sift flour, sugar, baking powder and salt into a medium bowl. Stir in dates, walnuts and eggs into flour mixture. Spread evenly into a greased pan. Bake 35 to 40 minutes until light brown. A slight dent is left when lightly touched. Cool on a wire rack. Cut into logs and roll in confectioner s sugar.
Combine all ingredients. Simmer slowly for 3 hours or until tender. Cool and store with juice overnight. Remove fat. Slice very thinly. Heat juices and beef. Serve on hard rolls for sandwiches.