HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large pan on stove top, add 1/4 cup cooking oil. Dredge roast with flour, salt and pepper, coating both sides. Brown in pot, both sides, on medium heat. Add onions and bell pepper. Add enough water as meat cooks to keep covered. When meat is tender, add potatoes and carrots. Cook 20 minutes longer or until vegetables are tender.
Melt margarine over medium heat in a large skillet. Add onion and cook until tender. Add beef and cook until brown. Stir in barbecue sauce. Heat 5 minutes or until warm. Serve over hamburger buns. Serves 6.
Mix sugar, vinegar, salt and celery seed. Pour over sliced cucumbers, onion and pepper. Set in refrigerator for 2 hours. Put in containers and freeze.
Line cookie sheet with foil. Layer crackers close together on cookie sheet. Heat butter and sugar; bring to a boil. Pour over crackers. Bake at 350° for 10 minutes. Remove pan from oven and sprinkle chips evenly over saltines. Place cookie sheet in oven that is turned off. Spread chocolate chips (after they soften) over the crackers using knife. Sprinkle nuts on top. Cool and break into pieces.
Combine all ingredients except chocolate and chips in large bowl. Mix with electric mixer until smooth. Fold in chips and grated chocolate. Pour into greased and floured bundt or tube cake pan.
Boil chickpeas in juice for 5 minutes on medium heat. Drain. Place chickpeas, tahini, lemon juice, garlic and salt in blender. Blend for 15 seconds to make an almost smooth, thick paste. Place dip in a plate and garnish with parsley, radishes, red peppers and pickles. Cover dish with olive oil. Enjoy with pita bread.
Heat oven to 350°. Melt margarine in a 13 x 9-inch pan. Sprinkle brown sugar and arrange pineapple, cherries and walnuts over the margarine. Prepare cake mix according to package directions. Pour batter into pan. Bake until cake springs back when touched lightly in center, 45 to 55 minutes. Immediately invert pan on heatproof serving plate. Cool completely. Top with Cool Whip.
Cream together. Pour over top of pumpkin pie ready to be baked. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 40 minutes longer.
Melt butter and caramels over medium-low heat. Add chocolate chips and marshmallows. Stir until melted. Add peanuts and mix well. Turn into a buttered 9 x 13-inch pan. Let cool. Cut into squares. Makes 32 squares.
Combine all ingredients. Cover and bake at 300° for 3 hours. Serve with rice, Chinese noodles or egg noodles. Makes 10 servings.
Measure flour, salt and baking powder and sift together. Melt shortening and chocolate over heat. Gradually add sugar to egg mixture and blend. Add chocolate mixture to egg and sugar mixture. Stir. Mix in flour, then add nuts and vanilla. Spread in greased pan. Bake at 350° for 25 minutes.
While onions saute in butter, line bottom of 1 1/2-quart baking dish with artichoke hearts, quartered. Divide ingredients and cover artichokes with two layers of onions, Cheddar cheese, spinach, lemon juice and pepper. Sprinkle Parmesan cheese on top. Cover and heat thoroughly in 350° oven about 1/2 hour.
Heat skillet and melt butter. Saute shallots. Add white wine; simmer until wine is reduced 1/2 way. Add the cream, mustard and Mojo; simmer for 10 minutes. Remove from heat. Pour sauce over meat and marinate overnight in refrigerator. Grill tenderloin 5 minutes on each side or until done.
Mix all ingredients in bowl. Place in casserole dish. Bake one hour at 350 degrees. The last 10 minutes take out and put cheese on top.
Combine the first 5 ingredients and set aside. Combine eggs, sugars, oil, lemon juice and vanilla in a large bowl. Beat well. Stir in the green tomatoes. Add dry ingredients, stirring until just moistened. Stir in nuts. Pour into a loaf pan. Bake at 350° for 1 hour and 5 minutes. Cool in the greased and floured loaf pan for 10 minutes after it is done. Remove to wire rack and finish cooling.
In a large pan, combine lentils, 5 cups of water and seasonings. Bring to boil. Reduce heat and simmer, covered, for 35 minutes. In skillet, cook sausage and onion until meat is lightly browned. Add remaining ingredients and heat through, then add all of this to cooked lentils. Simmer, covered, for at least 15 minutes. Will be thick. Great with cornbread.
Blend all ingredients, except brown sugar and nuts. Beat 4 minutes. Bake in cake pan. Sprinkle on top mixture of sugar and nuts. Bake at 325° for 45 minutes. Cool in pan for 15 minutes. Spoon Hot Butter Glaze over hot cake.
Drain can of carrots and peas. Cook bacon and then crumble. Mix all ingredients and chill in refrigerator.
Sift, measure flour and resift with baking powder, salt, nutmeg, soda and sugar. Break eggs into mixture. Add syrup and the rest of the ingredients. Mix as little as possible to form dough (until all ingredients are moistened). Turn into a well-greased loaf pan. Top with thin apple wedges, dipped in margarine, then in sugar. Bake in a 350° oven for about 1 hour. Cover pan for the first 20 minutes of baking.
Thoroughly mix all ingredients in a large bowl. Form in two loaves and bake 1 hour. Bake in moderate oven at 350°. Serves 6 to 8.
In a double boiler, melt chocolate chips in sweetened condensed milk. Stir in nuts. Spread in buttered pan. Refrigerate until firm. Cut into squares. May be kept in refrigerator.
Peel apples. Cut into bite-size chunks. Place in a large bowl. Add jello powder; toss gently until apples are coated. Place into clean serving bowl. Serve with toothpicks.
Cook together in either pressure cooker or on top of stove in a big boiling pot until ham is done. Serve hot. Cook about 1 1/2 hours.
Brown sausage and onion; drain. Cook noodles; drain. Mix all together; place in casserole dish. Sprinkle top with bread crumbs. Bake at 350° for 30 minutes.
Dissolve gelatin in boiling water. Add lemonade and cold water. Chill. When ready to serve, add ginger ale to punch bowl.
Cook ground chuck and drain. Add gumbo mix, sliced smoked sausage, tomato sauce, water, salt and pepper. Simmer on low heat 45 minutes. Serve over rice.
Combine carrots, flour, baking powder, baking soda, salt, sugar and spices. Stir in eggs, oil and vanilla. Mix well. Pour batter in three greased and floured 9-inch round cake pans. Bake in preheated 350° oven for 30 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool on wire racks. Frost layers with Cream Cheese Frosting.
Melt over low heat Pet milk and marshmallows. Remove from heat and add cracker crumbs, cherries, pecans and raisins. Mix all together and press into greased loaf pans. Refrigerate.
Combine cream cheese with sugar; add eggs and blend. Add vanilla and whip until smooth. Place a vanilla wafer cookie in the bottom of each cupcake baking liner. Fill each cup 3/4 full with cream cheese mixture. Bake at 375° for 10 minutes. When cool, top with cherry pie filling. Refrigerate. Makes 18 to 20 tarts.
Take a large quantity of cheerfulness and let it simmer without stopping. Put with it a brimming basin full of kindness. Then add to it a full measure of thoughts for other people. Mix into these a heaping teaspoonful of sympathy. Flavor with essence of charity. Stir well together and then carefully strain off any grains of selfishness. Let the dish be served with a sauce of love and the fruit of the spirit.
Dip each oyster in egg, then flour and in egg again. Finally dip in bread crumbs. Coat oyster completely in each step of the process. Refrigerate at least 1 hour.
Cream butter and sugar. Add eggs, one at a time. Add milk and coconut alternately. Lastly, add flour. Bake in paper cups for about 20 minutes at 350°.
Grease a 9 x 12-inch baking dish. Spread one half of the chilies on the bottom. Combine last five ingredients together. Cover chilies with one half of the cheese and one half of egg mixture, repeat. Bake at 350° for 35 to 40 minutes.
Form meat into 8 thin 1/4 pound patties. Form 4 thin smaller patties of Bleu cheese. Place the Bleu cheese patties in the center of 4 of the hamburger patties. Top with the other 4 hamburger patties and press firmly. Press around the edges to seal. Broil or grill to desired doneness. Serve on toasted buns with desired garnish. Makes 4 Bleu Burgers.
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9 x 5-inch loaf pan. Cool. Cut in squares. Yields 2.
Cut scallops into halves. Place in a 1 1/2-quart casserole sprayed with Pam. Crush package of crackers; mix with 1/4 cup butter, melted. Mix in with scallops. Place all in casserole; top with bread crumbs, butter slices, lemon pepper and parsley. Bake in a 350° oven for 15 to 20 minutes. Makes enough for 4 servings with a salad.
In large bowl, combine first 6 ingredients. Gradually add flour (mixture will become sticky). Make small balls or other shapes from mixture. Place on a slightly greased cookie sheet and bake at 350° for 10 to 12 minutes.
Mix together sugar and oil. Sift together flour, soda, salt and cocoa. Add to creamed mixture alternately with buttermilk. Add beaten eggs and vanilla. Add boiling water last. Bake in greased 9 x 13-inch pan. Bake at 350° until toothpick comes out clean. Ice with your favorite icing.
*Cut and core apples; cut into small pieces. Cook and put through food mill. Measure out 10 cups cooked apples (like applesauce).
Dissolve yeast in warm water. Place all ingredients in mixing bowl and mix. Place in casserole and let rise in warm place until double in bulk. Knead down into a ball. Grease casserole dish well. Place ball of dough in casserole. Let rise until double in bulk and bake at 350° for 40 minutes.
Coat well one 12 x 17 baking pan with Pam. In heavy 5-quart saucepan with lid (tight-fitting), combine sugar, syrup and water. Cover pot; bring to boil over high heat about 5 minutes. Stir occasionally. Once cooked, leave uncovered and boil an additional 1 minute. Reduce heat to medium and boil until temperature reaches 230°. Add peanuts; stir well with wooden spoon until mixture reaches 300° between 13 and 18 minutes. Mixture should be golden brown. Stir in butter until melted, then add baking soda. Stir until foamy. Pour mixture in pan; will need to spread fast. Allow to cool at least 1 hour, then turn out and break into pieces. Store in airtight container for several weeks.
Preheat oven to 425°. Mix together all ingredients and pour into lightly greased baking pan. Bake 20-25 minutes or until golden brown.
Have oleo soft so it is workable. Mix flour and sugar into oleo. Take 1/2 mixture and knead until light and fluffy. Pat out on lightly floured surface to thickness desired. Cut into squares, dip top in sugar (this gives it a crust). Prick bread with fork to allow the heat to go through.
Preheat oven to 250°. In small bowl with mixer at high speed, Beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 tbsp. at a time. Beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut & extract until mixed.
Blend the milk, oil and eggs with wire whip. Combine salt and flour and add to the egg mixture, beating thoroughly. Batter will be lumpy. Refrigerate for 10 minutes. Grease heavy muffin or popover pans thoroughly, but do not flour. Fill baking cups to top with batter and bake in preheated 425° oven for 20 minutes. Reduce temperature to 350° and continue baking for 20 minutes more. Popovers should have a hollow sound when tapped and be brown all over.
In an 8 to 10-quart kettle, melt butter over mediuim heat; add onion and celery and cook, stirring occasionally until onion is very limp, about 10 minutes. Add carrots, potatoes, parsley, salt, pepper and chicken broth. Cover. Cook until vegetables are tender, about 20 to 30 minutes. Stir in milk; cover. Cook until soup is thoroughly hot but not boiling. Blend cornstarch with water until smooth. Add to soup. Continue cooking until soup boils and thickens, about 5 minutes.
Heat oven to 425°. Combine dry ingredients. Combine mustard and water. Dip chicken in mustard mixture, then coat with crumb mixture. Put in pan sprayed with Pam. Drizzle with melted butter. Bake until browned and cooked through, 10 to 15 minutes. Serves 4.
Put all in large mixing bowl and beat 12 minutes. Grease and flour tube pan. Pour batter in and place in cold oven set at 300°. Cook 2 hours.
Place pork chops in casserole dish. Combine other ingredients and pour over chops. Cover and bake at 350° for 1 hour.
In small bowl combine marmalade and soy sauce; set aside. Preheat a wok or skillet over high heat. Add half of the oil. Stir-fry beans for 1 1/2 minutes. Add the mushrooms, pepper and onions. Stir-fry 2 minutes or more until vegetables are crisp-tender. Remove vegetables from wok; add remaining oil. Add chicken. Stir-fry for 3 minutes or until done. Return vegetables and add marmalade mixture.
Scald milk over low. Add marshmallows and cook until smooth. Crush graham crackers and mix crumbs with remaining ingredients and add to marshmallow mix. Blend well. Line 2-quart bowl with wax paper and press in firmly. Serve when set.
Butter a baking pan. Break up bread into pan. In a bowl, mix all other ingredients except cinnamon and cheese. Pour over bread, sprinkle with cinnamon and cheese and bake at 350° until medium brown. Serve and enjoy!
Sift together the flour, soda and spices. Cream the margarine and sugar until light and fluffy. Add eggs and beat well. Add remaining ingredients and mix thoroughly. Drop by teaspoon onto greased cookie sheet about 1-inch apart. Bake at 400° for 15 minutes or until done.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture into egg yolks. Stir all into the mixture in saucepan. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell. You may put meringue on top and brown or garnish with whipped cream.
Beat cream cheese until soft; add color and flavor (example: peppermint). Gradually beat in confectioners sugar. Knead the mixture until pie dough consistency (a soft or firmer candy can be made by adding or decreasing the amount of sugar). Pinch off a small piece, form into a small marble sized ball and roll in granulated sugar. Press the candy into a soft rubber mold and shape. Remove excess and unmold at once onto waxed paper. Makes 40 to 50 mints.
Cook the applesauce over low heat until sauce comes to a slow boil. Add the powdered jello; mix well. Stir until jello is dissolved. Add the 7-Up, orange juice and orange peel; mix well. Pour into a 9 x 13-inch pan. Refrigerate. This is really good.
Beat eggs; add oil and water. Beat well. Add jello, cake mix, then half of strawberries and mix well. Pour into 9 x 13-inch pan and bake at 350° for 40 minutes. Add icing.
Saute onion, green pepper and celery in margarine; set aside. Brown ground meat for about 5 minutes; add all seasonings, tomatoes, tomato sauce, water and mushrooms. Stir in vegetables and simmer 15 minutes. Spoon small amount of this sauce over bottom of 9 x 13-inch pan. Top with noodles. Cover with remaining sauce and top with Mozzarella. Bake at 350° for 45 minutes. Let stand 10 minutes before cutting into 8 servings. One serving equals 3 protein, 1 bread, 1/2 fat and 1 vegetable.
Cook, drain and mash enough potatoes to make 3 cups. Season with butter, salt and pepper. Shape into a mound on a pie pan. Whip 1/2 cup heavy cream until stiff; season with salt, paprika and a dash of cayenne. Fold in 1/2 cup grated Cheddar cheese. Spread on potato mound. Bake in preheated moderate oven, 375°, for about 15 minutes. Makes 4 servings.
Dissolve cornstarch and Jell-O in cold water. Place on stove and bring to a good boil. Remove from stove and cool in refrigerator. Cut up strawberries. Sprinkle with sweetener. Put the strawberries in fridge and let sweeten. Fold strawberries into Jell-O glaze. Serve in dessert dishes or favorite pie crust.
Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved. Pour hot milk over butter, sugar and salt. Cool to lukewarm; add yeast, egg and half of flour. Beat well. Add enough more flour to make a dough that will not stick to bowl. Turn out onto floured pastry cloth or board and knead lightly. Put in greased bowl. Cover and let rise until doubled, about 1 hour. Divide dough in half; roll each half out on floured board to form a 12-inch circle. Cut each into 12 pie shaped pieces. Roll up from wide end and put pointed side down on greased cookie sheet. Let rise for about 30 minutes. Bake in preheated hot oven at 400° for 15 minutes. Unraised dough can be refrigerated overnight; let stand at room temperature to soften enough to roll. Makes 24 rolls.
Mix in order given. Put in unbaked pie shell and bake until firm in a 350° oven.
Place yeast in 2 cups warm water and add 1/2 cup sugar, egg, salt, melted shortening (cool) and 4 or more cups of flour. Mix and let rise in a warm place for 1 hour. Stir and refrigerate.
Combine sugar, eggs, and vanilla. Cream well. Add crushed pineapple and water. Combine flour and soda. Add to wet ingredients. Mix well. pour onto ungreased cookie sheet.
Melt butter in 8 or 9-inch pan. Mix in crushed graham crackers and granulated sugar. Press evenly in bottom of pan, reserving about 1/4 cup for topping. Chill while preparing filling.
Melt white chocolate chips and mix in peanut butter. Melt semi-sweet chocolate chips and barely stir into first mixture so as to leave a swirled effect. Pour into 9 x 13 pan and let set up.
Brown ground beef and onion; drain. Reduce heat to simmer 20 minutes. Stir in macaroni, chilies and half of the cheese. Stir in taco seasoning and the tomato sauce. Sprinkle rest of cheese on top and bake at 350° for 30 minutes. Serves 6.
Blend or process together in order the ingredients are listed. Refrigerate immediately. Serve with cold boiled shrimp or crab. Recipe should not be kept more than four days. Make only one recipe at a time.
Preheat oven to 325°. Grease and flour loaf pan (8 1/2 x 4 1/2-inches). Combine margarine, sugar, egg and mashed banana. Stir in flour and beat for 1 to 2 minutes. Bake for 1 to 1 1/4 hours. Makes 1 loaf.
Prepare Jell-O according to package directions. Pour into individual glass dessert dishes (sherbet glasses are nice). When Jell-O is firm, decorate with grapes, which have been chilled and frosted with sugar. Garnish with mint leaves.
Preheat oven to 425°. Melt 1 tablespoon shortening in 9-inch iron skillet. Sprinkle 1 teaspoon cornmeal in skillet. Return to oven and brown. Mix all ingredients together. Immediately pour mixture into hot skillet. Bake at 425° for 30 to 35 minutes.
In small mixing bowl, combine eggs, bacon and onion. Carefully scoop out avocado halves, leaving firm shells; brush shells with a little lemon juice to prevent browning. Mash avocado pulp. In mixing bowl stir together the mayonnaise, 2 teaspoons lemon juice, mustard, salt and pepper. Add mashed avocado and egg mixture; spoon avocado-egg salad mixture into avocado shells. Place filled avocados on individual lettuce-lined serving plates. Garnish with bacon curl, if desired. Makes 2 servings.
Thaw dough and let rise. Grind pepperoni and mix with eggs. When dough has raised, cut into 4 parts and roll each part to make an oblong piece of dough. Spread pepperoni and egg mixture onto the dough and roll like jelly roll. Bake in a 350° oven until golden brown. Cool. Cut into slices. May be frozen and used at a later date.
Do not mix ingredients. Pour butter in 8-inch square pan. Then layer graham cracker crumbs, chocolate chips and pecans. Pour condensed milk over the top. Bake 30 minutes at 350°. Cool and cut.
Beat butter and shortening until light. Add sugar and beat until fluffy. Beat in eggs and vanilla. Sift together flour, cream of tartar, baking soda and salt. Add to mixture. Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon.
Parboil zucchini and cut in half. Combine mayonnaise, Blue cheese and garlic salt. Spread on top of zucchini. Top with Parmesan cheese. Broil until brown and bubbly about 7 to 10 minutes.
Heat large skillet over high heat; add olive oil and wait 10 seconds. Add onion, garlic and peppers, stirring often. When onion gets soft, turn heat down to medium and add bok choy or nappa. Sprinkle entire dish with teriyaki sauce and cover, then turn heat down to low. After 2 minutes, check to see if sticking. If so, add a little water and stir. Cover and let simmer on low, about 15 minutes. Serves 4 to 5.
Melt butterscotch and peanut butter, then add potato sticks and nuts. Drop by spoonfuls onto waxed paper. Cool and store in airtight container.
Chop cabbage. Cut onions and put in the chopped cabbage. Toast almonds and sesame seed and add to cabbage and onions. Put in refrigerator until next day.
Melt the chocolate bark. Add peanuts and Rice Krispies. Drop by teaspoonfuls on waxed paper.
Cream shortening, salt and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavoring and mix well. Add flour and milk. Beat until light and fluffy. Bake in greased and floured 10-inch tube pan for 1 hour and 15 minutes at 350°.
Brown salt pork in olive oil in bottom of 5-quart kettle. Add onion and simmer until clear. Add water, potatoes and carrots. Cook until tender. Add hot half and half, meat and seasoning and butter; use flour to thicken.
Beat sugar, oleo, butter and cream cheese until fluffy. Add eggs and flour a little at a time, until smooth. Pour into greased and floured Bundt pan in cold oven. Bake 1 hour and 45 to 50 minutes at 350°.
In glass pitcher or punch bowl, combine everything but ginger ale. Just before serving, add ginger ale and stir gently. Makes 8 (1 cup) servings.
Cream butter and sugar well. Add eggs, 1 at a time, then add sifted dry ingredients with the first cup of flour. Add milk and enough of the remaining flour to the proper consistency for rolling dough on floured board. Cut in desired shapes. Place on a cookie sheet and bake at 375° until lightly tanned. Store in tight containers.
Early In The Day or Day Before: In a bowl, combine sugar, salt, yeast and 1 cup flour. In saucepan, heat oil and 3/4 cup water until very warm (125°). With mixer at low speed, beat liquid into dry ingredients. Beat at medium 2 minutes. Reserve 1 egg yolk. To mixture in bowl, add egg whites, 2 eggs and 1 cup flour. Beat 2 minutes. Stir in 1 1/4 cups flour. On floured surface, knead until smooth and elastic, about 10 minutes, working in about 1/4 cup flour. Shape dough into a ball and place in greased bowl, turning dough to grease top. Cover and let rise in warm place until doubled, about 1 hour.
In a large bowl, marinate with French dressing the lettuce, onions and green beans. Alternate layers of other ingredients, reserving 1 egg to be sliced for decorating top.
Heat oven to 350°. Melt margarine in 9 x 13 x 2-inch pan. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour until its like fine crumbs. Add milk and stir with a fork until dough leaves side of bowl. Turn out onto a floured surface. Knead until smooth. Make 1/4-inch thick rectangle with dough. Sprinkle apples and cinnamon evenly over dough. Roll up like a jelly roll. Slice into 1/2-inch thick slices. Place in pan with butter. Pour sugar syrup around rolls. Bake for 55 to 60 minutes. May serve with ice cream.
Blend all ingredients in large mixer bowl. Beat 4 minutes. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Cool in pan 15 minutes; remove and cool on rack. Top with Sugar Glaze.
Beat melted butter, sugar and egg yolks together; add other ingredients. Fold in whites of eggs last. Bake until set.
Boil sugar and corn syrup 30 seconds, no longer. Remove from fire and add peanut butter and Rice Krispies. Spread in 9 x 13-inch pan.
Brown pork chops in 10-inch skillet; drain. Add potatoes and onion. Mix soup, mushrooms (with liquid), sherry, garlic salt, Worcestershire sauce and thyme. Pour on pork, potatoes and onion. Heat to boiling; reduce heat. Cover and simmer until tender, 50 to 60 minutes.