HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Cook over medium heat, stirring constantly, until thick. Pour into cooked pie shell.
Cut up potatoes (4), carrots, onion and celery in saucepan. Add parsley and seasoning. Grate other 4 potatoes. Drain of liquid. Add egg and seasoning. Mix. Add enough flour to make paste.
In a large bowl, whip the milk until peaks form. Add lemon juice and sugar and whip until well mixed. Line 2 pie pans (or 1 large pan) with crackers and pour in mixture. Freeze overnight.
Tear bread into pieces and place in greased 9 x 9-inch glass pan. Combine all other ingredients and pour over bread pieces. Store in refrigerator overnight. Bake at 375° for 45 minutes or until middle is firm.
Cream the margarine, sugar and eggs together. Add sour cream, vanilla, flour, baking powder, baking soda and salt. Mix batter at high speed for 2 minutes. Pour half the batter into pan (greased and floured). Top with 1/2 of cinnamon, sugar and chips. Pour rest of batter and top with remaining cinnamon, sugar and chips. Bake.
Combine first 4 ingredients in shallow dish. Dip each chicken breast in milk and roll in crumb mixture. Place in lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 18 minutes or until done. Yield: 6 servings.
Boil chicken breasts; when cooled, take off bone, chopping amount desired to put in casserole. Reserve remaining chicken for top of casserole. Cook rice as directed on package, adding the chopped onion. Let simmer. Heat soup as directed on can. When rice and soup are ready, mix together, adding chopped chicken, salt, pepper and garlic to taste. Place pats of margarine on top and rest of chicken. Bake at 350° for about 30 minutes.
Mix well. Will make 30 to 36 cupcakes 1/2 full.
Boil broccoli until crisp. Heat garlic and oil in frying pan. Drain broccoli. Mix bread crumbs and salt in plastic bag. Dip broccoli in egg and milk batter. Put broccoli in bag and shake until well covered. Fry in already heated garlic and oil until browned.
Cream sugars, margarine and peanut butter. Beat in eggs, milk and vanilla. Add dry ingredients. Shape into walnut size balls; roll in sugar. Place on an ungreased cookie sheet and flatten with a fork. Bake at 350° for 10 minutes.
Mix cream cheese, butter and sugar, then add one egg at a time. Sift flour; add to the creamed mixture, small portions at a time. Mix well.
Cream butter and drippings. Add sugar and cream again. Add beaten egg, raisins, then soda dissolved in raisin juice. Add dry ingredients and beat well. Add more flour if mixture is not thick enough. Drop on greased cookie sheets by the teaspoon. Bake at 400° for 10 to 12 minutes. Makes about 3 dozen large cookies.
Soften cream cheese and spread on the bottom of 9-inch pie plate. Spread chili over cream cheese. Put the olives over the chili and then the grated Cheddar on the top. Bake at 350° for 15 to 20 minutes or until the cheese is well melted. Serve with taco chips.
In a large Pyrex bowl, place the stick of butter. Melt in oven. While butter melts, mix together sugar, milk and flour. Remove bowl from oven; pour flour mixture into butter. Do not mix. Pour fruit mixture into bowl. Bake at 400° for 45 minutes or until golden brown.
Put spices in a cheesecloth bag and boil gently in the water and vinegar for 10 to 12 minutes. Remove bag of spices and let liquid cool. Hard-boil eggs; cool and peel. Pack eggs into clear canning jar; pour cool solution over and seal. Let stand in refrigerator at least 2 days before using. Use within 2 weeks. Sliced onion added to jar gives additional flavor.
Arrange peach slices and juice evenly on bottom of ungreased 9 x 13-inch baking pan. Sprinkle dry cake mix evenly on top of peaches. Sprinkle coconut evenly over cake mix and top with chopped nuts. Drizzle melted butter evenly over top of mixture. Bake at 350° for 45 to 55 minutes. Serve with whipped cream or ice cream.
Preheat oven to 300°. Spread popcorn in buttered jelly roll pan. Sprinkle with marshmallows and peanuts. Arrange chocolate bars over top. Place in oven. Bake for 5 minutes. Cool slightly; toss.
Brown stew beef with oil. Add remaining ingredients. Cover; simmer until meat is tender. Thicken gravy with flour and water. Serve over hot buttered noodles.
In saucepan, mix sugar, cocoa, margarine and milk; bring to a boil, stirring constantly. Lower heat and cook until small amount forms a soft ball when dropped in cold water. Remove from heat and add vanilla; beat until thick. Add nuts, if desired. Pour into buttered dish and let stand until set. Cut into squares and serve.
Mix all ingredients. Let stand for a while before serving. Add 1 teaspoon dill weed.
Brown onion in olive oil. Add tomatoes, parsley, sugar, salt and basil. Simmer 1 hour. Cook noodles in boiling water until done. Mix tomato sauce and sour cream together. In 9 x 13-inch baking pan, layer noodles, sauce, American cheese and Parmesan cheese (about 4 layers). Bake at 350° for 1/2 hour.
Put beans in heavy pot with water and bring to boil; drain. Add fresh water to beans and bring to boil. Add a ham hock or strip of hot jowl; also add salt and sugar. Cook about 2 hours or until tender. You will need to add more water during cooking time. Reduce heat to medium-low.
This salad will serve 24 people. Mix all ingredients and put in 13 x 9 x 2-inch pan.
Dissolve yeast in water. Mix together butter, sugar and egg. Stir in yeast mixture. Add flour and mix well. Bake in greased muffin tins for about 20 minutes in a 425° oven.
Bring to a rolling boil, stirring constantly, for about 4 to 5 minutes. Pour into canning jars, wiping tops of jars to make sure they are clean. Put on tops and bands to seal.
Mix enchilada sauce and picante sauce. Tile bottom of 9x13 greased pan with tortillas so completely covered. Split open green chilies and layer on tortillas. Mix meat and beans together and spread half over chilies. Pour half the sauce over and top with 1/3 of the cheese. Repeat layers and top with a layer of tortillas and the rest of the cheese. Bake at 350 for 30-45 minutes or until cheese on top is melted and brown. Let stand 15-20 minutes out of oven, then cut into squares.
Slice 1 cup strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of a 12 x 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and cover top with Cool Whip. Use strawberry halves and 1/3 cup blueberries to create a flag design. Refrigerate until ready to serve.
Mix all together. Bake at 350° for 1 to 1 1/2 hours in a 9 x 13-inch pan. Sprinkle Parmesan cheese on top.
Mix yeast and warm water. Then mix the remaining ingredients together. Let rise to double in size. Make into rolls or loaf. Bake at 375°.
Peel apples and slice thin. Add white sugar and cinnamon, then mix. Pour into a 9 x 13 x 2-inch baking dish. Pour water over all. Combine butter, brown sugar and flour. Mix together well. Add nuts. Pour mixture over top of apples. Bake 1 hour in a 325° oven. Serve with ice cream or whipped cream. Yields 10 to 12 servings.
Bring sugar, margarine and Pet milk to a boil. Boil 7 minutes. Add marshmallow cream. Add peanut butter and mix well. Put pan in cold water and stir until hard to stir.
Prepare jello with 1 cup hot water to each box (not cold water!). Add sweetened condensed milk (might look curdled). Add the crushed pineapple. Add mayonnaise to cottage cheese. Add cottage cheese mixture to jello mixture. Add horseradish. Add nuts. Refrigerate until set, then serve.
Add 4 cups of flour carefully to creamed mixture. Additional flour may be needed to work dough easily and fill your tart tin forms. Bake at 350° for 15 to 20 minutes. Remove tins from oven and turn over carefully to remove tart from tin. Cool and store gently in airtight container.
Combine all ingredients. Shape into 4 patties. Grill until done. These can also be shaped into meatballs and baked in the oven or fried in a skillet. You may also wish to try this in turkey chili.
Combine cabbage, green pepper, onions and sugar; mix well. Mix oil, vinegar, celery seed and salt; bring to a boil. Pour over cabbage mixture. When cold, store in refrigerator or freezer. Let stand 3 days. Will keep for a month. Store in an airtight container.
Make a dough of flour, margarine, 1/2 cup sugar and egg yolks by blending with fingers in a bowl. Pat dough mixture into a 10 x 15-inch pan. Prick dough with a fork and bake in a 350° oven for 15 to 20 minutes or until golden brown. Remove from oven and spread with jam.
Mix all ingredients together and pour into frozen pie shell. Bake at 425° for 35 to 45 minutes. Let set 15 minutes before serving.
Before you start, sample the rum to check for quality. Good ain't it? Now begin. Select a large bowl, measuring cup, etc. Check the rum again, it must be just right. To be sure rum is of the highest quality, pour 1 level cup into a glass and drink it as fast as you can. Repeat.
Cut strawberries and place in prepared crust. Combine sugar, water and cornstarch; cook over medium heat until clear like water. Add Jell-O; mix and pour over the top of strawberries. Makes 1 pie.
Cover bottom of baking dish with stuffing mix, reserving a small amount for topping. Combine remaining ingredients in bowl; mix well. Spread over stuffing mix. Bake at 350° for 30 minutes. Top with reserved stuffing mix. Bake for several minutes longer or until brown.
Cream butter. Add sugar and beat well. Add eggs and beat until fluffy. Add flour, 7-Up and lemon juice. Beat well. Bake at 350° for 50 to 60 minutes in Bundt pan. Enjoy!
Break cake in small pieces. Layer in a 13 x 9-inch pan with bananas. Pour mixed pudding over cake and bananas. Add a layer of pineapple. Top with Cool Whip, nuts and cherries. Cool and serve.
Cream shortening; add sugar and eggs. Beat well. Add salt and vanilla. Beat well until blended. Sift cocoa, flour, baking powder and baking soda together. Add alternately to first mixture with water. Blend well. Add washed, drained and finely chopped sauerkraut. Blend.
Peel and cube potatoes. Put in a 5-quart glass bowl (large electric mixer bowl works). Pour in 1 cup milk. Cover and microwave on High for 10 minutes. Remove. Add 1 cup milk and mash a little (to prevent boil over). Return to microwave for 10 to 15 more minutes. Remove. Add salt, pepper and Butter Buds to taste. Mash or whip. Since you don't drain potatoes, they retain all their nutrients and flavor.
Mix well and bake at 350° for about 30 minutes. This recipe is good for large groups.
Mix first 4 ingredients. In separate bowl, beat remaining ingredients. Combine 2 mixtures. Chill at least 15 minutes. Makes 4 single crusts.
Fill 6 or 8 green bell peppers, cored and seeded, with mixture. Top with the remaining tomato sauce. Bake in a 350° oven for 45 to 50 minutes.
Preheat oven to 350°. In a large mixer, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice; mix on low until crumbly. Press into bottom of 15 x 10-inch jelly roll pan.
Combine all ingredients, except wine, in 3 to 3 1/2-quart casserole. Heat in microwave, covered for 20 minutes or until warmed and temperature of 160° is reached.* Remove spices by straining. Stir in wine. Serve warm or cold. *Use the Auto Temp control system to cook to 160° if your microwave has this feature.
Heat oil in skillet; add chicken and garlic salt and pepper to taste. Add onion. Cook covered over low heat (juices from chicken and onion should supply enough moisture) for 30 to 40 minutes. Juice will brown and cook away, allowing chicken to brown on bottom. When pieces are turned over, water may be added to ensure that chicken is thoroughly cooked. Pour maple syrup over chicken; simmer for 2 to 5 minutes. Water may be added to skillet at any time as needed.
Thaw Cool Whip and lemonade in refrigerator. Mix all ingredients together and pour into graham cracker crusts. Chill.
Combine all ingredients except onions and potatoes. Cook potatoes and onions until done. Add to soup mixture.
Soften ice cream in bowl. Stir it and fold in remaining ingredients, except gingersnaps. Pour over crushed gingersnaps in 9 x 13-inch pan.
Melt margarine. Add coconut and nuts; brown lightly and set aside. Combine cream cheese and Eagle Brand milk. Fold in Cool Whip. Pour 1/4 mixture in each pie shell. Drizzle 1/4 jar caramel on each pie. Sprinkle 1/4 coconut mixture on each pie. Repeat layers, then freeze. Serve frozen. Yields 2 pies.
Line baking pan with foil. Put desired number of pieces on foil. Salt the fish. Bring foil up over the fish, covering completely. Bake 1 hour in a 325° oven.
In bowl, combine the cabbage, onion, peppers and olives. In saucepan, combine remaining ingredients. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Serves 12 to 16.
Line a 9 x 13-inch pan with graham crackers. Mix the pudding and milk as directed. Fold in the Cool Whip. Spread half pudding mixture over first layer of graham crackers, then place another layer of graham crackers on top of pudding. Spread other half of pudding over second layer of graham crackers. Put another layer of graham crackers over last half of pudding mixture. Cover with chocolate icing. Refrigerate for 2 to 3 hours.
Mix carrots, sugar and salt; let stand 1 hour. Place in large strainer or colander. Add celery and raisins. Mix and let stand for 30 minutes. Stir in mayo and mix well. Let stand over sink for 15 to 20 minutes so extra mayo can drain. Serve in scoops on bed of lettuce. Refrigerate to store. Serves 6 to 8.
Place all ingredients in a large mixer bowl. Blend 1/2 minute on low speed. Beat three minutes on medium speed while scraping bowl. Pour into a 9 x 13-inch cake pan (greased) and bake at 350° for 40 to 45 minutes.
In large skillet on medium heat, saute onion. Stir in curry powder, tomatoes and paste. Add 1 cup water. Bring to boil. Add cut vegetables. Simmer 30 minutes. Add stripped bell pepper, green beans and chickpeas. Cook 10 more minutes. Stir in yogurt. Cook 5 more minutes. Serve immediately. Makes 8 servings.
Mix together. Marinate for 24 to 48 hours. Good for chicken or beef. Great for beef, green peppers and onions on a skewer or kabobs.
Mix thoroughly in large bowl. Roll into large balls (about 10 to 12). Fry in hot oil for about 3/4 hour. Add a clove or 2 of garlic in oil. Use any sauce (canned, jar or homemade).
In heavy saucepan, mix sugar, cocoa, salt and milk. Bring to boil over medium heat, stirring constantly until mixture dropped from spoon into cold water forms a firm ball. Remove from heat. Stir in margarine, vanilla, Marshmallow Creme and nuts. Mix real well. Pour into greased pan. Let set. Cut into squares. Makes about 3 pounds.
Preheat oven to 350°. Mix sugar, flour and eggs. Heat milk and melt butter in it. Pour milk over egg mixture and mix well. Add salt and vanilla. Pour into unbaked 9-inch pie crust and bake 35 to 45 minutes. Pie is done when puffed across top.
Mix first 8 ingredients. Pour in jar and refrigerate for 48 hours. Cook noodles, cool and drain. Add red onion, pimento and cucumber. Pour in the jar mixture and chill 24 hours.
For the first layer, mix cake mix, first 2 eggs and margarine. Pour in a 9 x 13-inch pan. Mix cream cheese, 2 more eggs and confectioners sugar. Pour over the first layer. Bake at 325° for 35 to 40 minutes.
Let mashed potatoes cool before using. Combine all ingredients, except paraffin and chocolate chips, well. Shape into small balls. Refrigerate for 1 hour. Dip in combination of melted chocolate and paraffin. Refrigerate to harden. Store in a tight container.
Cream butter. Add sugar and vanilla gradually, creaming well (use fingers). Add nuts and flour little by little, so not all of it is added at one time. Chill until firm.
Slice meat thin; grease skillet lightly. Brown meat. Push meat to one side. Add onions and cook until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch with water. Stir gradually into meat mixture. Stir until thickens and boils. Boil 1 minute while stirring. Add tomatoes. Serve over rice.
Sliver or mince candied ginger. Cut cream cheese in chunks and set aside to soften. Mix 3 ingredients together and let stand in refrigerator 2 to 3 days to mingle flavors. Serve in ball, or flattened ball, frosted with sliced almonds if desired. Waverly Wafers or any slightly sweet, non-salty crackers to accompany. Good with white wine.
Combine beans and seasoning mix; spread evenly in pan. Layer remaining as listed (avocado, sour cream, black olives, tomatoes, onion, chilies and cheese). Makes 6 cups.
Mix well in glass bowl. Use oil marinade for leaner types of tilefish, rockfish, monkfish, bass, swordfish, shark steaks, cod, haddock or snapper. Use for 30 minutes to 1 hour.
Brown meat and onion. Stir in thyme. Combine rice, red pepper and parsley in a bowl. Add meat mixture; mix well. Pour oil over meat mixture. Season with salt and pepper if desired. Fill pita shells (halves) with lettuce and tomatoes. Add meat-rice mixture to shells. Ready to eat. You may also add shredded cheese (any flavor), if desired.
In 2 or 3-quart saucepan, heat oil over medium heat. Add onion, garlic and red pepper. Saute until onion is softened. Add sherry and simmer 1 minute. Stir in tomatoes and seasonings, bring to boil, reduce heat and simmer 20 to 25 minutes. Add crabmeat and half and half, stir well to combine. Cook 3 to 4 minutes. Serve over cooked pasta.
Lightly grease baking dish. Layer potatoes and onions. Top with ham. Salt to taste. Pour soup and milk mixture over all and bake one hour or until potatoes are done in 350° oven.
Put sugar and shortening in a large mixing bowl and stir in hot water until shortening melts. Set aside to cool. (If water is too hot when you add the yeast, it will kill the yeast.) When cool, add eggs and yeast mixture and blend well. Add salt and flour and mix until blended. Use after doubled in size. Unused dough must be stored in the refrigerator. Make into rolls. Cook at 400° until brown. Makes 3 dozen rolls.
Chop or grate all ingredients fine. Mix with tuna, Miracle Whip and picante sauce. Use amounts according to amount you want in the amount of tuna fish you use.
Pour boiling water over shortening. (If using oil, hot tap water will work.) Add sugar and salt. Blend and cool. Add eggs. Dissolve yeast in warm water; add egg mixture. Add flour to make soft dough. You may need a little more or less than 10 cups flour. Knead until smooth and refrigerate. Make into rolls 1 to 2 hours before baking. Bake in 400° oven for about 15 minutes. Keeps well in refrigerator for about 10 days. Makes about 4 dozen.
Use a 2-quart heavy saucepan with a tight fitting lid. Heat the pan and add the oil and 2 tablespoons of the butter. Add the onions, parsley and spinach. Cover and cook over low heat for 5 minutes. Mix in the rice and stir until translucent. Add 2 cups of the hot chicken stock, salt and pepper. Cover and cook over low heat, about 10 minutes. Add the remaining broth. Cover and cook another 10 minutes or until the rice is tender. Lightly mix in the remaining butter with a fork. Garnish with the cheese topping.
Combine potatoes, onion, water, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender. Do not drain. Make a white sauce with margarine, flour and milk. Add undrained vegetables. Heat; add cheese and bacon, stirring until cheese is melted. Makes 6 servings. This recipe doubles easily.
Simmer, covered, for 1 1/2 hours. (Add water, if necessary, while heating.)
Cover bottom of frying pan with olive oil. Add onions, garlic and pepper. Saute and then add the ground beef, parsley, mint, salt and pepper and oregano. Saute and then add rice and tomatoes. Simmer for a few minutes. Fill tomatoes and peppers and bake in 350° oven for 1 hour.
Slice potatoes thin on bottom of casserole dish. Sprinkle with 1/2 tablespoon flour. Add chunks of butter and cheese (use your own judgment as to the amount). Do another layer like the first; pour 1/2 can cream of celery soup (thinned) over second layer. Fix 2 more layers, like first. Add rest of cream of celery soup. Put lots of cheese on top. Bake at 350° for approximately 1 hour (more or less).
Sift flour and soda together; set aside. Combine remaining ingredients except for the eggs and cook in saucepan for 5 minutes; cool. Add eggs and flour mixture to cooled fruit mixture. Bake in 2 greased loaf pans. Bake at 350° for 1 hour.
Cook meat and drain off fat. Spoon sausage into a large bowl. Cool completely. Add cheese, biscuit mix and water. Mix with fork just until blended. Roll into 1-inch balls. Place on large cookie sheet 2-inches apart. Bake in a 400° oven for 12 to 15 minutes or until puffed and browned. Remove from cookie sheet and cool.
Cut apples into thin slices and put in bottom of prepared 9 x 13-inch pan in layers. Mix flour, sugar, baking powder and salt together. Beat 2 eggs and stir into mixture. Spoon mixture over sliced apples. Melt 1/4 stick margarine and pour over mixture, then sprinkle cinnamon on top. Bake 30 to 35 minutes at 375°.
Mix together butter and cocoa. Add eggs and sugar to butter and cocoa mixture. Blend flour, pecans, vanilla and salt into the above. Bake 35 minutes at 350° in a greased 9 x 13 oblong pan. Cover with miniature marshmallows. Brown in oven. Cool cake. Combine powdered sugar and cocoa, add milk and melted butter. Beat well and spread on cake.
Trim fat. Cut meat into 1-inch strips. Brown on low heat. Pour off excess fat. Add onion and bell pepper (cut in strips). Add water and beef broth. Simmer with top on for 5 minutes. Add flour and stir on low for 20 minutes. Season to taste.
Crumble corn bread into a 9 x 13-inch dish. Spread drained pinto beans over the cornbread. Chop bell pepper, onion and tomato and spread over the pintos. Make a dressing of the mayonnaise and pickle juice. Drizzle over salad and finish off with bacon.
Cook macaroni halfway; drain. Set aside. Saute chopped onion. Add garlic and chicken pieces until it turns white. In separate bowl, mix tomato paste, pepper, turmeric, chicken soup mix, cayenne and salt. Add this mixture to skillet with chicken and mix well to cover.
Mix all ingredients together. Makes 5 quarts. Freeze. Great to serve at breakfast or anytime and nice to make ahead for company.
Pour cold Cherry 7 Up in the punch bowl. Scoop Sherbet on top. It foams and cools.
In a large frying pan, saute the Italian herb seasoning, onion and garlic in oil for 3 to 4 minutes. Flatten the steaks and serrate both sides with a sharp knife. Add the steaks to the pan and brown over high heat for a few minutes on each side. Mix the mustard with the red wine in a small bowl. Pour the mixture over the steaks and cook over low heat for 3 to 5 minutes (depending on your preference). Use a knife and fork to check the center of the steaks for pinkness. Serve immediately with the sauce poured over the steak.
Drain and reserve 1/3 cup of the liquid from the clams. Chop the clams more finely. Heat the oil in a skillet and saute the onion slowly until soft. Add the garlic, parsley and pepper. Cook for a couple of minutes, then stir in the flour. Add the reserved clam juice and the clams and heat until the mixture is thick enough to spread. Spread on toast and reheat quickly in a 400° oven when ready to serve.
Melt butter in skillet; cook raw rice and onion in pan for a few minutes, stirring well. Add curry, broth and raisins. Cover and bring to boil. Reduce heat; simmer for 15 minutes and add nuts. Stir well; cover and simmer another 5 minutes.
Blend together until smooth. Spread on English muffin halves. Bake at 400° for 12 minutes. Cut into bite-sized pieces and serve.
Cover potatoes with water and cook until done. Do not drain unless there is excessive water. Add mushroom soup and extra mushrooms, if desired. Thoroughly heat through. You may add a small amount of milk if this is too thick. Garnish with parsley when served.
Spread the cream cheese in the bottom of a 9 x 13-inch glass dish. Cover with chili. Add the cheese. Top with peppers. Bake at 350° until cheese melts. Serve with tortilla chips.
Combine eggs, parsley, Parmesan cheese, Ricotta and Mozzarella for filling. Refrigerate until ready to stuff shells. Cook shells and drain.