HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute ham and green onion in 3 tablespoons melted butter in a large skillet until onions are tender. Add eggs and cook over medium-high heat, stirring to form large, soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon eggs into a greased 13 x 9 x 2-inch baking dish.
Cream together Crisco and margarine. Add sugar, a little at a time; then eggs, one at a time. Continue to beat. Add flour in three parts. Add milk and rest of flour alternately, then add sour cream and coconut and flavorings. Put in a floured pan. Put in a cold oven and turn heat to 325°. Bake for 1 1/2 hours.
Combine melon, orange peel and sugar in food processor. Process until pureed. Let stand 1 minute, add gelatin and juice. Cook and stir over low heat until gelatin dissolves. Add to fruit mixture. Stir in yogurt. Freeze in an ice cream maker according to the manufacturer's directions. Allow to ripen for 4 hours. Makes 8 (1/2 cup) servings; 0 total fat.
Put beef, onion and soups in crock-pot. Cook on low setting 9 to 10 hours.
Season chicken breasts and place on baking sheet and bake about 25 minutes in oven at about 250 degrees. Remove from oven and cool. When cool, shred. Take shredded chicken and place in medium bowl. Mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Mix well. Spoon chicken mixture into a baking dish. Bake uncovered for about 30 minutes or until edges are golden brown.
Cook rice, broccoli and shrimp separately. Set aside. Mix cheese and soups. Bring to a boil. Remove from heat and add broccoli. Layer rice in bottom of a 5 x 9 baking dish. Add a layer of soup mixture and a layer of shrimp. Repeat layers.
Mix the first 3 ingredients together and spread in a 12-inch pan. Bake 10 minutes at 350°. Cool.
Cook the chicken breasts with chicken bouillon, salt, pepper, bay leaf, celery seeds and bouquet garni. (I just boil with "poultry seasoning" already mixed; it's easier.) After cooling, cut meat into bite size pieces.
Preheat oven to 375°. In a bowl, combine flour, baking soda and salt. Set aside. In a bowl, combine butter and brown sugar. Beat until creamy. Add eggs and vanilla extract. Beat until light and fluffy. Gradually blend in flour mixture. Stir in morsels and pecans. Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Allow to stand 2 to 3 minutes before removing from cookie sheet. Cool. Makes 3 dozen.
Remove peel from fruit in long continuous strips; cut into 1/4 x 1 1/2-inch pieces. In medium saucepan, cover peel with cold water. Bring to a boil and cook until tender, pouring off water and adding fresh cold water several times; drain. With spoon, remove white inner portion of peel.
Pour batter on top of butter. Spoon cherries on butter. Bake at 350° until brown. Add any kind of fruit.
Combine bran, sugar and flour, sifted with soda and salt in a very large bowl or dishpan. Add mixture of eggs, buttermilk and oil; mix well. May be refrigerated in covered bowl for weeks. Bake at 400° for 20 minutes or until golden brown.
Cream margarine and sugar. Mix dry ingredients together. Alternately mix sugar mixture, dry ingredients and milk to form a smooth batter. Pour batter into 2-quart casserole. Spread 2 cups cherries over batter. Sprinkle 1/2 cup sugar on the fruit, then pour 1/2 cup juice (or whatever has accumulated from the fruit) over top of mixture. Bake at 350° for 1 hour.
Put roast in roaster. Cover with beer and chili sauce. Cook for 1 hour at 350 degrees covered. Add vegetables and cook for 3 more hours covered.
Saute bacon. Add onion and garlic, saute 3 to 4 minutes. Add peppers and tomatoes. Cover and saute 5 minutes. Add salt. Cook, uncovered, 10 minutes on low.
Preheat oven to 450°. Mix all ingredients by hand in a large bowl. Roll into approximately 80 - 90 1- inch meatballs. Place on two ungreased cookie sheets. Bake at 450° for 8 to 10 minutes or until meatballs are browned.
When mixture of water, salt and oleo boils, reduce heat. Using a wooden spoon, vigorously stir in the flour.
Heat oil in medium Dutch oven and saute garlic for 1 minute until it begins to color. Add onion and cook for 3 minutes until softened. Add seasonings and green pepper and cook for 1 minute longer. Add remaining ingredients. Bring to a boil, cover and simmer over low heat for 20 to 30 minutes until thickened.
Cream butter, shortening and sugar. Combine dry ingredients in a separate bowl. Add eggs one at a time. Alternate adding milk and dry ingredients. Add flavorings last. Pour into a greased and floured tube pan. Place in a COLD oven. Turn to 300° and bake 2 hours.
Place chicken breasts in shallow pan. Place a slice of Swiss cheese on each breast. Mix soup and wine; stir. Pour over chicken. Sprinkle stuffing mix over. Drizzle with melted butter. Bake, uncovered, for 1 hour at 350°. Serves 8.
Preheat the oven to 350°. In a bowl mix together all the spices and salt with the garlic, tomato puree, lemon juice and oil. Wipe the chicken and, using a pastry brush, cover them with the spice paste. Place the drumsticks in a roasting pan. Bake for 30 to 35 minutes, until the skin turns a deep brown and is quite crisp. Serve the drumsticks with rice and fresh salad.
Brown meat and onions. Add soup, water and rice. Mix well. Pour in greased casserole dish. Bake for 1 1/2 hours at 350°.
Heat oven to 375°. Mix sugar, pumpkin, orange peel and shortening. Stir in flour, powder, soda, salt and cinnamon. Mix in raisins and nuts. Drop by teaspoon onto ungreased cookie sheet 2 inches apart. Bake until light brown (8 to 10 minutes). Cool and frost. Makes 4 dozen.
Chop all vegetables. Amounts are up to you. Layer according to ingredient listing in a 9 x 9 pan or larger depending on the number of people.
Combine all ingredients in a crock-pot and cook on high setting until stew begins to boil. Turn to low and simmer for 30 to 40 minutes. Serve over toast points, biscuits or noodles. Serves 8.
Let ice cream melt until it is soft enough that you are able to stir it. While the ice cream is melting, "mash" Oreo cookies up in the food processor or hand-held food chopper. When the ice cream is melted, stir the Oreos into the ice cream, saving a little for the topping. Put into a 9 x 13-inch glass container. Place into freezer. When hard, put Cool Whip on top and sprinkle with leftover Oreos.
Mix all ingredients well. Bake in a tube pan for 1 hour and 15 minutes at 350°.
Mix the first 6 ingredients well; shape into a narrow loaf. Let set for at least 8 hours or overnight. Slice. Fry pieces in shortening until brown. Put slices in a roaster. Mix the soup with 1 can milk; pour over all pieces. Bake for 1 hour at 325°.
Brown well the pork chops in skillet. Add rest of ingredients. Simmer for 1 hour.
Combine ingredients. Bake in a long pan at 350° for 30 minutes. Cool and top with icing.
Place all ingredients in a food processor fitted with a steel blade, process for 5 to 10 seconds. Scrape sides and process for another 10 seconds or until it forms a chunky puree. Makes about 3 cups.
Mix flour, sugar, soda, cinnamon, nutmeg and allspice; blend well. Add eggs, oil, milk, vanilla and cooked prunes. Add nuts and mix all ingredients well. Pour into greased 8-inch round pan (makes 2 layers) or 1 (9 x 13-inch) pan. Bake at 350°. Top with Buttermilk Icing.
Add lemon juice to milk. Add pineapple and nuts and fold in Cool Whip. Put into pie shells. Refrigerate for 2 hours. (Fresh blueberries or strawberries may be used instead of pineapple.)
Combine dry ingredients and work Crisco in until it resembles corn meal. Store in an airtight container in a cool area.
Mix eggs, milk, salt and pepper together. Dip pork chops in batter and coat with bread crumbs. Place in a slightly oiled skillet. Cook for half an hour until golden brown on the outside. Bake in oven at 400° for another 15 minutes, until meat is thoroughly cooked. Check on often because of thickness.
Combine applesauce, cocoa and soda. Beat the soda and cocoa into the applesauce, then add sugar and butter or oleo. Dredge the raisins, nuts and candied fruit with part of flour. Add to the batter mixture. Add vanilla, salt and flour. Beat by hand. Line an angel food cake pan with wax paper. Bake at 250° for 2 1/2 to 3 hours.
Work down every 20 minutes for 3 hours. Shape. Put in greased pans. Prick with fork and let rise in warm place, about 1 hour.
Bake cake mix by package directions in a 9 x 13-inch pan. Cool.
Mix crumbs and butter. Press into 9 x 13-inch pan. Reserve 3/4 cup crumb mixture for top. Combine pudding and milk; beat 2 minutes. Add ice cream. Blend until smooth. Spread over crust. Top with Cool Whip and crumbs. Refrigerate, but do not freeze.
Mix jello, boiling water and cream cheese; let congeal (in freezer, 30 minutes). Add pineapple and Cool Whip. Stir well and refrigerate.
Boil pasta 1 minute; add onion (sliced lengthwise). One minute later, add carrot (sliced in small sticks). One minute later, add celery (sliced in small sticks). When pasta is al dente stage (5 minutes), drain. Add vinegar, sugar, ripe olives (cut up) and optionals. Stir in salad dressing; add cut up ripe peppers. Cool as quickly as possible. Voila.
Preheat oven to 300°. On greased baking sheets, arrange the pecan halves in groups of 3, flat side down, in Y shapes. Place a caramel on top of each cluster. Place in oven until the caramels soften, about 5 to 8 minutes. Remove from oven and flatten the caramels over the pecans with a buttered spoon. Cool slightly. Melt the chocolate using a double boiler over simmering water. Dip the turtles into the chocolate and cool on wax paper. Store in tightly covered containers in a cool place.
Heat oven to 400°. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
Preheat oven to 350 degrees. Line a 9X5-inch loaf pan with foil. Spray foil with cooking spray. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper. Stir until blended. Add onion and bell pepper, mix well. Add beef and mix to combine ingredients. Pour into prepared loaf pan. Do not pack. Spread topping over meat loaf. Bake until cooked through, about 1 hour. Remove from oven to wire rack. Let stand for 5 minutes. Lift meat loaf out of pan and place on serving platter, remove foil. Can prepare ahead as recipe directs, cover and keep refrigerated for 2 days. Serve cold or reheat in warm oven.
Cut bananas in half crosswise and lengthwise. Brush with lemon juice. Melt brown sugar and butter in skillet. Add bananas and cook until tender (about 3 - 4 minutes), turning once. Sprinkle lightly with cinnamon. Drizzle banana liqueur over all. Heat rum in small saucepan over low heat, just until warm. Remove from heat. Ignite. Pour liqueur over bananas. Serve with vanilla ice cream!
Place chicken in pan. Mix honey, soy sauce and garlic. Spoon over chicken. Bake at 375° for 45 minutes.
Mix all ingredients together thoroughly. Cut meat into long thin strips. Place meat in large air-tight container and pour mixture over meat. Let marinate in refrigerator for 24 to 48 hours. Stir meat every 8 hours. Cover oven rack with aluminum foil and place strips of meat on foil. Bake between 120° to 150° for 6 hours, turning meat over at 3 hours. Keep oven door cracked open at all times.
Mix chicken, soup, sour cream, almonds, mayonnaise and lemon juice. Put this into a buttered casserole dish. Mix together Ritz crackers and margarine. Spread this on top of the mixture in the casserole dish. Bake at 350° until bubbly.
Mix ingredients and pour into casserole dish. Bake at 350° in preheated oven until casserole bubbles. Place croutons on top and brown.
Bring to boil water and sugar. Pour into large bowl. Add vodka, orange juice and lemonade. Stir and freeze for at least 24 hours. Serve slush with 7-Up.
Mix sugar, butter and milk in an electric skillet and set thermostat at 280°. Bring to a boil, cook 5 minutes longer stirring constantly. Turn off skillet and add the marshmallows and peanut butter; stir until well blended. Pour into a buttered 8-inch square pan. Cool, cut into squares.
Pour milk into shaker. (If you don't have a shaker, you can use any large size container with a lid.) Add the pudding mix and the ice cream. Put lid on shaker. Make sure the lid is on tight and that it doesn't leak. Shake very hard for at least 1 minute. (Be sure to hold both the top and bottom of the shaker or container when shaking.) Open shaker. Pour into glass. Serve right away. Makes 1 serving.
Mix well and add lots of ice. If too strong, add more water or ice. Frozen strawberries or maraschino cherries may be added at serving time.
Mix cake mix, oil, water, eggs and sour cream. Pour 1/2 of batter in greased and floured 9 x 13-inch pan. Mix cinnamon, brown sugar and nuts. Pour 1/2 of the sugar mixture, then pour the rest of batter and sprinkle the rest of sugar mixture over the top of cake. Take a knife and swirl in the mixture. Bake at 350° for 35 to 40 minutes. Let cool.
Soften cheese and blend all ingredients together. Chill and shape into a ball and roll in chopped pecans and sprinkle with paprika.
Boil and pour it over the cukes. Drain the next day; heat syrup to boiling and pour over cukes. Repeat for 4 days (5 days in all). Drain. Put pickles in jars. Heat syrup to boiling. Pour over the cukes and seal the jars. ENJOY!
Cook noodles in boiling salted water for 25 minutes, or until tender. Stir frequently. Drain. Separately, cook ground beef. Arrange noodles, meat, Ricotta cheese, Mozzarella cheese, spaghetti sauce and Parmesan cheese. Bake in preheated 325° oven for approximately 45 minutes. Serves 6 to 8.
Early a.m. place ribs in slow cooker and pour almost a bottle of barbecue sauce over ribs. (Ribs may be frozen or thawed.) Set cooker on low and allow to cook all day.
Combine oil and next 6 ingredients. Arrange pork chops in a single layer, flat in a large sealable plastic bag. Pour marinade over chops. Seal bag and freeze. When ready to use, thaw chops in refrigerator overnight. Cook over hot coals on grill 20 to 30 minutes until juices run clear. May also be browned in frying pan with 2 to 3 tablespoons oil, then cooked 20 minutes longer. Serves 4 to 6.
Layer half each of sweet potatoes and apples in an 8-inch baking dish coated with spray or butter.
Mix all ingredients together. Form into small balls. Bake at 375° for 12 to 15 minutes. Makes about 150 balls. Can be frozen and reheated at serving time.
Saute onions and celery in small amount of water. Blend lentils and soy sauce in blender. Add more water as needed. Add other ingredients. If too thin, add bread crumbs. Put in Pam-sprayed baking dish. Bake at 350° for 35 to 45 minutes. Serve with tomato sauce.
Bring 1 cup water and raisins to a boil. Mix 1/2 cup water, egg yolks, flour and sugar. Cook until thick. Add raisins, vanilla and vinegar. Pour into baked pie shell. Top with meringue and brown.
Beat together the first 7 ingredients for 2 minutes. Spread in 10-inch deep pie dish. Combine apple pie filling, lemon juice, cinnamon and allspice; spoon over batter. Do not press into batter. Bake at 425° for 40 to 45 minutes.
Cook cauliflower in salted water for 10 to 12 minutes. Combine ham and mushrooms. Melt butter; stir in flour. Add milk; cook until thickened. Add cheese and sour cream; stir until cheese melts. Combine with ham and cauliflower mixture. Stir together bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 350° for 40 minutes.
Brown chops in a small amount of fat. Then arrange in a large baking dish. Combine the chopped celery, green pepper, onions and tomato sauce in a saucepan and heat to boiling. Pour over the chops and then bake in a covered dish until tender at 350°, which is about an hour.
Heat oven to 325°. Mix together 2 soups. Place beef on heavy foil and pour soup over and around meat. Bring long sides of foil together and fold over in a secure fold. Pull up short ends of foil; fold securely to keep in steam. Place on baking sheet or shallow pan. Roast approximately 4 hours. Test for doneness during last 1/2 hour. Meat is extremely tender.
Melt butter over low heat. Blend in flour, add bouillon and mix well. Cook until thick. Stir in mushrooms, Worcestershire and sour cream. Salt and pepper to taste. Serve hot.
In a large pot, heat butter; add the onion, garlic, celery, bay leaf, parsley, mustard, apple and ham. Cook eight minutes, stirring occasionally.
Wash shrimp, drain in colander and put in pot with shells on (no water added). Put butter and all seasoning on top of shrimp. Steam for 20 minutes with lid on. Stir often. Fire hot for 10 minutes, then low for 10 minutes.
Place water and sugar in a saucepan. Bring to a boil. Use extra 1/4 cup water and cornstarch to make a paste. Pour paste into boiling water. Cook until clear (2 to 3 minutes). Remove from stove and add jello. Pour over berries which have been prepared and sliced into crust. Chill. Top with whipped cream or Cool Whip.
Brown sausage in skillet, stirring until crumbly; drain. Spread in 8 x 12-inch baking dish. Bring water to a boil in saucepan. Add grits; reduce heat. Cook, covered, using package directions. Stir in margarine, salt and pepper. Pour over sausage layer. Beat eggs with milk in bowl. Stir in cheese. Pour over layers. Bake at 350° for 45 minutes or until set. May chill or freeze until needed.
Preheat oven to 350°. Line a cookie sheet with foil. Fold the Worcestershire into the egg whites. Fold in pecans. Spread the pecans on the cookie sheet. Combine garlic salt, salt and cayenne and place in a shaker. Sprinkle evenly over the pecans. Bake for 20 minutes, or until crunchy.
Place bread crumbs in a bowl. In a pot heat milk and butter. Pour over bread crumbs. Add remaining ingredients except eggs and tuna. Mix well. Gradually stir in eggs. Place tuna in casserole. Cover with egg mixture. Place casserole in pan of hot water. Bake at 325° for 1 1/4 hours. Serves 6.
Mix sugar and flour. Add buttermilk and eggs. Add margarine (soft) and vanilla. Mix well and pour into unbaked pie shell. Bake at 375° for 30 to 35 minutes. Similar to custard pie.
Spread breasts flat; fold cheese and ham slices to fit on top. Fold breasts over filling; secure with toothpicks. On waxed paper, mix flour and paprika. Coat chicken pieces. In a 12-inch skillet over medium heat, melt margarine and cook chicken until browned on both sides. Add wine and bouillon. Reduce heat, cover and simmer 30 minutes until tender. Remove toothpicks.
Combine first 5 ingredients in small saucepan. Cook and stir over medium heat until thick, about 10 to 15 minutes. Stir in coconut and nuts. Mix with spoon until thick enough to spread. Makes about 2 1/2 cups.
Fry bacon until crisp. Drain most of grease. Add other ingredients and let simmer until potatoes are done.
Mix all ingredients. Serve with cucumbers, carrots, celery, cauliflower, turnip sticks, broccoli, etc.
Mix sugar, oil, vinegar, salt, pepper, bell pepper and green onions. Add French-style green beans, corn, sliced green beans and carrots. Add combination of celery, broccoli and cauliflower. Put in a large covered dish. Refrigerate overnight. Serve cold. Serves 10 to 12.
Cream together butter and sugars. Add eggs and vanilla. Put oatmeal in small amounts in a blender until it turns to powder. Mix together flour and oatmeal. Add salt, baking powder and baking soda. Mix together all ingredients. Add chocolate chips and plain Hershey bar and any kind of nuts. Make a ball about the size of a golf ball. Bake on ungreased cookie sheet at 375° for about 6 minutes or until cookie has flattened. This recipe can be halved.
Preheat oven to 375°. Sprinkle pie shell with both cheeses. Add vegetables to pie shell. Beat eggs, milk, onion and oregano together in large bowl; pour over cheese and vegetables. Bake for 30 to 35 minutes, or until knife inserted near center comes out clean. Let stand a few minutes before serving. Serves 6.
In a large pan, put 2 cups water, chicken broth and onion; let it heat and simmer, then add your cream of chicken, your cream of celery, hash browns and creamer. Let simmer and boil about 30 to 45 minutes.
Cook carrots (sliced diagonally) until barely done. Slice onion and separate into rings. Slice green pepper in slivers. Make sauce with remaining ingredients. Pour over vegetables. Marinate overnight. Keeps well in refrigerator.
Dip dove in flour; fry until golden brown. Place in casserole and cover with the soup and seasonings which have been mixed together. Bake until done.
Put water in pot to boil. Add salt. Mix all other ingredients. Make meatballs size desired. Put them in boiling water. Simmer like soup for 1 1/2 hours. Vegetables may be added, if desired, in the last 1/2 hour.
Cut chicken in bite size pieces. In large saucepan or Dutch oven in 2 tablespoons vegetable oil, saute chicken and onions until done. Add 4 cups water, tomatoes, carrots and pasta. Bring to a boil, reduce heat to low. Cover and cook until pasta is almost tender (about 10 minutes). Add zucchini and parsley. Cover and cook 5 minutes more. Serves 5.
Cook noodles, onion, celery and carrots according to directions for the noodles omitting oil and salt. Drain well.
Saut celery and onion in butter until transparent. Add vegetable mixture to combined bread crumbs and seasonings. Mix lightly.
Note: You may use only pecans and English walnuts, if desired (4 cups of each).
Melt butter in heavy skillet over low heat. Add onions, green pepper and mushrooms. Cook until soft. Stir in ham, lemon juice and sour cream. Heat 3 minutes. Arrange half of the noodles in a greased 1 1/2-quart casserole. Pour in ham mixture. Top with remaining noodles. Bake at 350° for 30 minutes or until bubbly. Serves 4.
Preheat oven to 350°. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake until firm (about 50 minutes). Cool on a rack. Serve garnished with chopped nuts or whipped cream, if desired.
Thoroughly cream together the shortening, sugars, eggs and vanilla. Stir in the peanut butter. Sift the flour, soda and salt; stir into the creamed mixture. Roll into 1-inch balls; place on ungreased cookie sheet. Press each cookie with back of floured fork to make crisscross. Bake in a moderate oven (350°) for about 9 minutes, or until light brown. Yields 5 dozen.
Brown hamburger and bacon. Drain grease off. Stir in all cans of beans. Add remaining ingredients and bake, uncovered, at 350° for 1 hour. Serves 12 to 14.
Mix together the cream cheese and condensed milk. Blend in whipped topping. Fold together fruit and whipped topping mixture. Pour into a 9 x 13-inch dish. Cover; freeze until firm. Cut into squares to serve, or freeze in individual dishes.
Combine first 3 ingredients in a medium bowl. Combine remaining ingredients and pour over vegetables; toss lightly to coat. Cover; refrigerate overnight. Yields 6 to 8 servings.
Mix all ingredients, except crackers, in bowl and form into a ball. Refrigerate 10 to 12 hours. Take out of refrigerator 1/2 hour before serving. Serve on crackers.
Cook bacon until crisp. Remove bacon. Pour off drippings, returning 3 tablespoons to pan. Add onion, sliced in rings; cook until slightly browned. Add remaining ingredients and crumble bacon. Add dash of pepper and heat to boiling. Reduce heat and simmer a minute. Top with crumbled bacon.
Combine rhubarb, sugar and salt. Add flour and mix gently. Pour into unbaked pie shell. Dot with butter. Slightly beat egg yolk and add enough milk to make 1/4 cup. Drizzle over pie. Top with crust. Bake at 425° for 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Fry chicken breast in butter or margarine until golden brown. Add pepper, broccoli, corn, soup and water. Simmer for 15 minutes. Serve with small boiled potatoes or with rice.
Bake, covered, for 1 1/2 hours at 350°. Remove cover and continue to bake another 1/2 hour.
Melt butter. In bowl beat eggs. Add milk, corn, salt and pepper. Preheat oven to 350°. Cook for 1 to 1 1/2 hours.