HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Place beef in foil-lined pan. Combine oil and salt, brush over beef. Rub all over with garlic and pepper. Roast 35 to 40 minutes (meat thermometer 130° for medium rare). Let stand 10 to 15 minutes or up to 2 hours before slicing. Slice beef. Arrange on platter. Serve warm or at room temperature with horseradish sauce. Makes 12 servings.
Mix the beans and corn (drain well). Spread evenly in casserole dish. Mix the sour cream, celery soup, minced onions and cheese. Spread evenly over beans and corn. Crush crackers and cover evenly. Melt butter and spoon over crackers. Bake at 350° for 15 minutes. Remove from oven; sprinkle French fried onions on top. Return to oven for 5 minutes, or until onions brown.
Beat together until fluffy the sugar and eggs. Add oil. Sift together dry ingredients and add to egg mixture. Add carrots, raisins and nuts. Pour into greased and floured pans. Bake 2 round pans at 375° for 25 to 30 minutes or tube pan at 350° for 1 hour. Frost with Cream Cheese Icing.
Bake cake as directed. When cooled, cut cake in half. Break cake into small pieces and line bottom of a large glass bowl. Pour 1/2 of the Kahlua over cake mixture. Next, pour on 1 box of prepared instant pudding and then 1 container of Cool Whip on top of that. Repeat for a layer effect. Refrigerate overnight if possible.
Melt cranberry sauce over low heat. Add gelatin and sugar. Bring to boil on low heat. Add walnuts. Pour into lightly greased 8-inch square pan. Refrigerate overnight or until firm. Cut into squares and roll in granulated sugar. Store in refrigerator.
Cook onions in olive oil until golden brown. Sprinkle flour over onions and brown flour. Add water all at once. Stir well to avoid clumping. Salt and pepper to taste. (Liberal is better.) Allow to cook down for a bit for thicker soup.
Let beans soak overnight. Put in fresh water. Add salt. Chop onion and pepper. Add to beans with a can of diced tomatoes (or canned tomatoes). Let cook for several hours on a low temperature.
Mix first 4 ingredients and pack in bottom of greased 9 x 12-inch pan. Beat other 3 ingredients 3 to 5 minutes and layer over crust. Bake at 350° for 30 to 35 minutes. May be soft in middle when taken out of oven.
Crumble flour, shortening, sugar and salt together. Add water, vinegar and egg. Roll out and shape as desired. Bake at 350° to 375° for 15 to 20 minutes. Makes enough crust for 2 double crust pies.
Blend oil or melted butter, sugar and vanilla in large mixing bowl. Add eggs; using a spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownies begin to pull away from the edge of pan. Cool. This recipe can be doubled for a 9 x 13-inch pan.
Mix meat, onion soup mix, milk and egg. Make loaf. Mix remaining ingredients; spoon onto loaf. Bake, uncovered, for 1 hour at 350°.
Drain peaches, add juice to all ingredients. Bring to boil and simmer for 5 minutes. Pour over peaches. Refrigerate or serve warm.
Spread peach pie filling into greased 9 x 12-inch cake pan. Sprinkle cake mix over fruit. Spread margarine evenly over top. Bake at 350° for 40 to 45 minutes, or until brown on top. Leave in pan. Cut and serve with whipped topping or ice cream. Any other fruit pie filling can be used.
Saute onion in oil until golden brown. Add tomatoes and cook for 10 minutes over low heat, stirring occasionally. Add water, carrots, celery, potatoes and green beans. Continue cooking until tender. Add zucchini, cabbage, peas and pasta during last 15 minutes. For added flavor, stir in 1 or 2 tablespoons pesto sauce.
Place frozen chopped broccoli in 9 x 13-inch pan. Cover with cooked cut-up chicken. Mix together soup, mayonnaise, lemon juice and curry powder. Spread over chicken. Sprinkle shredded Cheddar cheese on top. Top casserole with buttered bread crumbs. Bake at 350° for 1 hour and 15 minutes. Serves 6 to 8 people.
Combine all ingredients of Miracle Whip, vinegar and milk. Pour over broccoli, onion and cheese. Store in airtight container in refrigerator.
Grease and flour a 9 x 13-inch pan. Mix ingredients and press in bottom of pan.
Cover whole cloves with boiling water; allow to stand overnight. Drain and repeat this procedure for 3 days. On 5th day drain and slice to 1/2-inch chunks. Combine sugar, spices, salt and vinegar. Bring to boiling point and pour over cukes. Let stand 2 days. On 3rd day, bring to boil, put in hot sterile jars and seal. Makes 4 to 5 pints.
Combine all ingredients except for flour and milk. Put in casserole dish. Dot with margarine. Combine flour and milk; pour over top of chicken mixture and bake for 45 minutes at 350°.
Mix shortening with egg. Add sifted dry ingredients with mashed bananas. Add rolled oats and chocolate chips. Drop on cookie sheet, a teaspoon at a time, and bake 10 to 15 minutes at 375°.
Melt margarine and place in 9 x 9-inch baking dish. In medium bowl, combine flour, sugar, baking powder and milk. Pour onto melted margarine. Don't stir. Pour fruit with juice or pie filling onto batter. Don't stir. Bake at 375° for 40 minutes or until crust is golden brown.
Mix other ingredients and pour over thinly sliced onions. Put in glass jar. Keep in refrigerator. Will last for several weeks.
Crumble cheese and sausage together with fork. Work into flour mix and add water. Roll into balls. Bake at 350° for 20 to 25 minutes. Makes about 75.
Sift flour, baking soda, ginger, cinnamon and salt onto waxpaper. Combine water, shortening and butter in medium saucepan; heat until fats are melted. Pour into large bowl; stir in molasses. Add flour mixture, 1/3 at a time, blending well to make a stiff dough. Cover bowl; chill several hours, or until firm enough to roll. Roll out and cut with cookie cutters; sprinkle with sugar. Bake until firm at 350° for 7 to 8 minutes.
Melt the margarine in skillet; add flour. Blend well and stir over low heat until bubbly. Add broth, all at once, stirring constantly until thickened. Season with salt and pepper; combine corn, chicken and sauce in a 2-quart casserole. Top with bread crumbs blended with 6 tablespoons melted margarine. Bake at 350° for 30 to 40 minutes or until crumbs are brown and sauce is bubbling at edge. Yields 6 to 8 servings.
Add beaten eggs and bananas which have been well mashed to creamed mixture. Sift flour with baking powder, soda and salt. Add to first mixture alternately with milk. Beat well. Add vanilla and nuts. Bake in a 9 x 13-inch pan (or larger if you wish). Bake for 25 minutes or when the cake springs back to touch of finger. Cover with 7 Minute Frosting or frosting of your choice.
Cut cheese and shortening in flour as for pie crust. Form into ball. Refrigerate overnight. Bring to room temperature and roll out thinly. Cut in circles or squares. If circles, put finger indentation in middle and put in filling. If square, place filling in middle, lift opposite sides together and pinch. Bake on cookie sheet, lightly greased at 350° for about 15 to 25 minutes, depending on size. Makes 3 dozen.
Mix ground round, salt, pepper, soup, onion, oatmeal and egg. Spray casserole or loaf pan. Slice potatoes thin and lay on bottom of casserole dish. Place ground beef on top. Mix brown sugar, catsup and dry mustard. Spread on top of meat loaf. Bake at 350° for 1 hour. Drain grease.
Bake sweet potatoes in microwave, cool and then peel. Put in mixer bowl and add white sugar, butter, vanilla and eggs. Mix well; then pour into a 9 x 13-inch pan.
Grease or spray quiche dish with Pam. Sprinkle ham, cheese and onions in dish. Beat remaining ingredients and pour into dish. Bake for 35 to 40 minutes in 400° oven or until golden brown and knife comes out clean. Cool 5 to 10 minutes. Serves 6 to 8.
Cream all ingredients; mix well. Roll teaspoonful into ball. Place on ungreased cookie sheet. Place 1 inch apart. Bake at 325° for 20 minutes. Place in brown bag and shake with powdered sugar. Great for kids to shake and bake!!
Sift flour. Add baking powder, baking soda, salt and cinnamon. Blend in sugar, oil and eggs. Mix well. Fold in carrots, pineapple and nuts. Pour into greased and floured 9 x 13-inch or 10-inch tube pan. Bake at 350° for 1 hour or until done.
Mix together and put in baking dish. Mix topping together and crumble on top of mixture. Bake 35 minutes at 350°. Add marshmallows and brown.
Mix well and pour in unbaked pie shell. Bake in 300° oven until firm.
Preheat oven to 350 degrees. In large bowl, combine bread and milk. Set aside. In medium bowl, combine eggs, sugar, vanilla, and orange rind. Mix until blended. Pour the egg mixture into the bread/milk mixture. Mix well. Stir in cranberries and pecans. Melt butter in 9x13x2 inch baking pan. Pour pudding into pan. Bake 1 hour. Serve with warm orange sauce.
Heat oven to 350°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Combine over heat the shortening, milk, hot water and sugar until sugar dissolves. Cool. Add dissolved yeast and blend well. Add flour and mix thoroughly in a greased bowl. Lightly grease top and cover with waxed paper and terry towel. Let rise until double in bulk; work down, kneading dough until smooth on floured board. Roll or cut as desired. Let rise and bake at 400° to 450°. This dough can rise overnight or stored for 1 week in the refrigerator.
Dissolve yeast in 1/4 cup warm water. Sift flour, sugar and 1/2 teaspoon salt together in bowl. Cut in shortening until crumbly. Add yeast, cottage cheese and eggs, mixing well. Roll out on floured surface to 1/4-inch thickness. Combine 1/2 teaspoon salt and remaining ingredients in small bowl. Spread over dough. Roll as for jelly roll and slice. Place in greased baking pan. Let rise for 2 1/2 hours. Bake at 400° for 15 to 20 minutes.
Beat eggs, vanilla, sugar and oil together. Sift flour, salt, soda, cinnamon and baking powder; add to egg mixture. Beat well. Fold in persimmon and chopped nuts. Pour into greased and lightly floured pan. Bake at 350° for 1 hour or until toothpick comes out clean when tested. Let cool in pan for 10 minutes, then remove.
Mix oil and sugar well. Sift dry ingredients. Mix half of flour mixture with the sugar and oil mixture, then add the other half of flour mixture with 1 egg at a time. Bake at 325° for 1 hour.
Cut biscuits in half. Toast seed and butter together at 350° for 10 minutes. Mix seed with cheese, paprika and garlic powder. Roll biscuits in mix and bake as any other bread.
Mix all ingredients and roll into logs. Roll in paprika and chill. Serve sliced on Ritz or your favorite crackers.
Blend Crisco and sugars. Add vanilla, water and egg. Add dry ingredients. Stir in M&M's. Drop by rounded teaspoonful on cookie sheet. Bake at 375° for 10 to 12 minutes.
Run all vegetables through food chopper and soak in salt water a few hours or overnight. Drain and mix well. Bring to a boil in vinegar and spices (do not cook). Put in hot jars and seal.
Combine all ingredients except biscuits. Separate each biscuit into 3 or 4 layers. Spread each biscuit round with the mixture and place on a pizza pan or cookie sheet. Bake now or freeze for later. Place in plastic bags until ready to use. Bake at 425° for 10 minutes.
Mix oil, salt, sugar and vinegar together, then beat in catsup and finally, add sour cream, beating it in gradually. This is a delicious dressing for fish, vegetables, tomato or hearts of lettuce salad, and is equally good used as a sauce for shrimp. Makes 1 2/3 cups.
Chop onion and cilantro very fine. Brown ground beef and add salt, pepper, garlic and onion. Add tomato sauce and cilantro and let simmer for 10 minutes. Serve with white rice and black beans or mashed potatoes.
Beat egg whites until stiff. Add sugar and pecans. Mix to coat pecans. Melt the butter in a 9 x 13-inch pan and add pecan mixture. Bake at 300 to 350° for 45 minutes. Stir every 15 minutes not to let the pecans get too brown. Remove from pan and place on foil to cool.
In large skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Drain on paper towels. In food processor with metal blade or in mixing bowl, mix cream cheese, sour cream, chili sauce, hot pepper sauce and pepper (freshly ground) to taste. Add scallions, bacon and almonds and process or mix until blended but still chunky. Remove to bowl and refrigerate until ready. May be refrigerated for 2 days. It also may be frozen; defrost in refrigerator. If dip is too thick, stir in additional sour cream. Makes 2 cups. Serves 8 to 10.
Mix eggs, sugar, flour, butter and sugar in large bowl. Add melted German chocolate and nuts. Mix until well blended. Put in a greased and floured 8 or 9-inch baking pan. Bake at 350° until done. Check for doneness.
Drain fruits and set aside. Combine Jell-O with cottage cheese. Add pineapple and oranges. Fold in Cool Whip. Pour in bowl and chill.
Combine apples, cinnamon, nutmeg and lemon juice in large bowl. Toss lightly to mix. Mix flour and brown sugar in a medium size bowl with pastry cutter until crumbly. Spoon half of apple mixture into an 8 cup baking dish. Sprinkle with half each of the raisins and crumb mixture. Repeat layers. Bake at 375° for 30 minutes until brown.
Beat eggs lightly. Add sugar, pecans, syrup, vanilla, salt and melted margarine. Mix well. Bake in unbaked pie shell at 350° until knife inserted in pie comes out clean.
Combine first 5 ingredients in saucepan. Bring to a boil slowly, stirring until sugar dissolves. Boil without stirring over medium heat to 236° on candy thermometer or until a little mixture dropped into cold water forms a soft ball. Remove from heat and let stand 15 minutes. Do not stir; add flavoring. Beat until mixture starts to lose its gloss (about 8 minutes). Stir in the candied cherries and walnuts and quickly pour into greased (with butter) shallow pan; cool and cut into squares.
Melt butter and add brown sugar, eggs, flour and vanilla. Mix well. Pour into greased cookie sheet. Sprinkle pecans over mixture. Bake at 325 degrees for 20-25 minutes.
Place broccoli, onion and bouillon cube in casserole dish. Cover with water and microwave for 10 to 12 minutes. Drain. Mix broccoli with soup, sour cream, cheese, salt and pepper. Add yellow rice. Pour into well-greased casserole dish. Mix cracker crumbs with melted butter. Place on top of broccoli. Bake at 350° for about 30 minutes or until bubbly.
In large skillet, cook chopped celery and chopped onion until tender and they appear transparent. Add chicken broth and cream of mushroom soup. Add grated cheese, sliced olives, broken pecans and Worcestershire sauce. Add cut up chicken and simmer about 15 minutes. Serve on chow mein noodles or rice.
Melt butter in skillet; add mushrooms, onions and garlic. Cook until mushrooms and their liquid cooks away. Add meat, breaking lumps with spoon. When meat is brown, add tomato sauce, broth and seasoning and sprinkle flour over surface. Mix well. Allow to simmer 30 minutes, stirring occasionally. Remove skillet from heat; add sour cream. Cook noodles until almost, but not quite, done.
In large saucepan, combine sugar and syrup. Bring to rolling boil. Boil for approximately 2 minutes. Remove from heat. Add other ingredients. Pour onto greased pan. Cool; cut into 2-inch squares.
Chop onion coarsely and fry in pan until golden. Add hamburg and brown lightly. Add rest of ingredients. Heat and simmer all together for about 2 hours. Best when made ahead and reheated.
Coat a large, nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 1 minute. Add peas and carrots; saute 1 minute. Remove from skillet; set aside. Add broth and cream cheese to skillet. Cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a whisk. Stir in chicken mixture, pasta and next 4 ingredients. Cook 1 minute. Garnish with chives, if desired. Yields 2 servings.
Wash clams thoroughly. Place them in a deep pan with the cold water covering the clams. Bring to a boil and boil for 10 minutes or until shells open. Strain the broth through cheesecloth (or strainer) and reserve. Remove clams from shells, clean and chop. Combine salt pork and onion in saucepan and cook gently over low heat, about 3 minutes. Do not brown. Add broth and potatoes. Add salt and pepper to taste. Cook until potatoes are tender. Add clams. Remove from heat and slowly add milk and cream which have been heated. Serve immediately!
Preheat oven to 375°. Coat chops with mix as directed on package. In 13 x 9 pan, place single layer. Toss onions with oil; place over chops. Bake 30 minutes or until cooked through. Pour gravy over chops; cover. Bake another 15 minutes or until thoroughly cooked.
Combine coconut and margarine; press firmly on bottom and up side of 9-inch pie plate. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in pureed strawberries and ReaLemon. Fold in whipped cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries, if desired. Return leftovers to freezer.
In large kettle combine ingredients except ginger ale. Simmer over medium heat about 15 minutes. Remove spices just before serving. Add ginger ale and heat through. Serve hot, if desired garnish with additional cinnamon sticks.
Make sauce by sauteing onions in butter until tender. Add next 5 ingredients and simmer about 2 minutes. Place wieners in baking dish and pour sauce over them. Bake at 350° until browned.
Clean all vegetables. Slice cucumber into round slices and tomatoes into bite size pieces. Slice onion in half, the slices into single moon slices. Separate each slice. Cut olives into slices. Mix all together. Refrigerate until 1 hour before serving. Add Feta cheese. Cut into small bite size pieces; add low calorie dressing. Mix well and garnish with chopped green onions. Refrigerate until serving time.
Beat the mixture about 17 times by hand. Mix and put in greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour (or longer, if needed).
Prepare favorite bread recipe. Roll out to 1/4-inch rectangle. Across middle horizontally, place a single layer of ham with a single layer of cheese on top. Fold over from bottom. Repeat ham and cheese layers on top of dough that is covering first layer. Fold over from top. Seal all edges. Poke holes in top. Bake at 325° for 20 to 25 minutes. Brush with melted butter and slice.
Chop peaches and set aside. Combine dry ingredients and make a well in the center. Add eggs and oil; stir until moistened. Add peaches and remaining ingredients; stir until blended. Spoon into greased or paper-lined muffin pans, filling 2/3 full. Bake at 350° for 35 minutes for 6 jumbo, 20 to 25 minutes for 12 regular, or 18 minutes for 36 miniature muffins.
Slice cucumbers, onions and green peppers; mix with 1/2 cup of salt. Cover with ice cubes or cold water. Let stand 2 or 3 hours, until cucumbers are crisp and cold.
Remove tips from chicken wings; break and separate again at joints. Mix the remaining ingredients together and pour over chicken in baking dish. Marinate 1 hour. Pour juice off. Bake 1 hour at 350°. Baste every 10 to 15 minutes.
Blend butter, syrup, salt and vanilla in large mixing bowl. Add sugar, all at once. Mix together. Knead with hands. Turn onto board and continue kneading until well blended and smooth. Store in dry place.
Mix first 3 ingredients together and put in refrigerator for 5 minutes. Add 1 1/2 cups Cool Whip to pudding mix. Layer vanilla wafers, pudding and fruit twice and finish with rest of Cool Whip.
Have all ingredients at room temperature and measured in advance. Butter an 11 x 16-inch piece of foil. Spray a quart size microwave dish with Pam (I use Vision Ware with a handle). Cook sugar and syrup on High for 4 minutes. Stir in margarine, vanilla and peanuts with a wooden spoon sprayed with Pam. Cook 4 more minutes; stir in soda with sprayed spoon. Pour immediately onto foil and spread quickly with sprayed spatula. Cool completely and break up. This is easy, but you must have everything ready and work fast.
Place celery, onion and broccoli in a saucepan with water; cover and cook until vegetables are tender. Set aside. Blend cottage cheese in blender or food processor until very smooth. Slowly add milk while continuing to blend; add chicken soup to cooked undrained vegetables. Heat through without boiling. Add salt and pepper.
Rub fish fillets with half a lemon and soy sauce, then coat with olive oil. Mix breadcrumbs, salt, pepper, garlic powder, paprika and dry mustard. Cover fillets liberally with mixture. Bake in a 350° oven until the fish flakes.
Cover potatoes with salted water and cook until tender. Drain and cool. In small bowl mix remaining ingredients pour over cooled potatoes and toss to coat. Refrigerate several hours before serving.
Grate cheese into bowl; combine with other ingredients and mix well. Form into two balls. Roll each ball in pecans and garnish with sliced green olives, if desired. Refrigerate until firm, then slice.
Add salt to eggs; beat until thick and lemon colored. Add sugar, a little at a time, beating well after each addition. Add melted chocolate, vanilla and pancake mix. Stir lightly until batter is smooth. Spread batter evenly in greased, wax paper lined jelly roll pan (10 x 15 x 1-inch). Bake at 400° for 10 to 12 minutes.
Preheat oven to 350°. Spray 7 x 11-inch pan with nonstick spray. Cook together dates, prunes and raisins in water. Remove from heat and add margarine. When melted, stir until well blended. Add beaten eggs and vanilla; beat until blended. Mix all dry ingredients in separate bowl while cooking raisins, prunes and dates. Add dry ingredients; mix well. Spread mixture in prepared pan. Bake for 25 minutes.
Cream together all ingredients until mixed well. Refrigerate at least 3 hours before serving with potato chips or crackers.
Combine all ingredients; stir well. Use to marinate beef, pork or chicken. Makes 2 1/3 cups.
Combine bread crumbs and Parmesan cheese. Dip chicken breasts first in flour, then in egg wash, then in bread crumbs. Place on the bottom of a high sided greased glass dish (13 x 9-inch). Set remaining mixture aside.
For the dressing, boil above ingredients (except the potatoes) in a saucepan. Cook 10 potatoes. Cut warm potatoes through a coarse grater. While potatoes are still warm, mix in hot dressing. When salad is cold, add chopped celery, onion and boiled eggs.
Mix together until smooth. Roll in small balls. Flatten with fork dipped in water. Bake at 350° for 5 to 10 minutes.
Mix mayonnaise, sour cream and dressing mix. Pour over vegetables and refrigerate overnight.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Mix dry cake mix, 3/4 cup margarine and 3/4 cup nuts. Press evenly in bottom of pan. Mix brown sugar and cream cheese. Spread evenly over the bottom mixture. Sprinkle 3/4 cup nuts on top. Bake 25 to 30 minutes until edges are brown. Cool completely before cutting into squares.
In a soup pot, melt butter and saute onion and garlic until onion wilts. Add red pepper flakes and saute 1 more minute. Add the potatoes, celery, cabbage and chicken broth. Simmer for 15 minutes (vegetables will be crispy tender, if you prefer, cook longer). Remove 2 cups of the cooked vegetables. Combine with milk, flour and sour cream, then puree in a blender or food processor. Stir the mixture into pot with other vegetables. Add salt and pepper. Heat until hot but "not" boiling. Enjoy!
Cream sugar and butter; add eggs and yogurt. Sift together flour, baking powder, soda, nutmeg and salt and add to first mixture. Mix brown sugar, cinnamon and nuts; sprinkle over top and swirl into batter. Cover pan with waxed paper and put in refrigerator overnight.
Melt margarine in large casserole dish. Add cream of chicken and cream of celery soups. Add water and mixed vegetables (optional). Mix altogether. Place deboned chicken on top of the mixture. Add salt and pepper.
Quick and easy-dump all ingredients in large bowl and mix. Pour into a 9 x 12 x 2-inch pan and chill. Great for family and friends gatherings. Use as dessert or side dish.