HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave Directions: Combine onion, carrots and garlic in 3 quart microwave safe casserole. Cover with vented plastic wrap or lid; microwave on high (100% power) 7 minutes or until vegetables are tender. Finely crush half the tortilla chips. Add crushed chips, broth, water, salsas and tomato paste; stir well. Cover; microwave on High 6 minutes or until soup bubbles. Microwave on Medium (50% power) 6 minutes. To serve, divide remaining tortilla chips and half the cheese among 6 individual soup bowls. Ladle soup over cheese and chips, dividing evenly. Sprinkle with remaining cheese.
Crumble cold biscuits, no certain amount, depends on size dish you are using. Instead of using water, I replace it with milk. Pour milk over biscuits; let set for awhile for biscuits to soak up liquid. Add other ingredients. Mix together. The ingredients would need to be adjusted for a large pudding. Bake in oven at 400° to 450° until pudding browns.
Mix first 7 ingredients in pan; cook until bubbly. Pour in a baking dish. Roll out can of crescent rolls; do not separate. Put on top of mixture. Sprinkle with 2/3 cup grated Swiss cheese and 1/2 cup slivered almonds. Pour on top 2 to 4 tablespoons melted oleo. Bake at 375° for 25 minutes.
Into a large pot, put rice, lentils, salt and water. Bring to a boil, cover tightly, turn heat to low and steam until tender.
Mix water, yeast, sugar and salt. Let set a few minutes. Add flour and oil. When mixed pinch off small ball. Take hands and stretch dough. Fry in oil.
Mix the ingredients for the syrup and boil on low heat. Pour into 9 x 13 inch pan.
Sift flour with baking powder and salt. Cut in shortening. Add sour cream and stir until dough clings together. Pat out on floured surface to 1/2-inch thick. With a large cutter, cut 6 to 8 biscuits 2 1/2-inches round. Cut 6 to 8 more 1-inch round and place on top of larger ones. Brush with remaining sour cream and sprinkle with sesame seed. Bake at 425° for 20 to 25 minutes. Try as biscuits or top any casserole or stew instead of dumplings.
Melt margarine in pan; add flour to make paste. Add chicken broth to make heavy sauce. When thick, add green chilies and sour cream. Saute tortillas in skillet. Fill tortillas with chopped onions and cheese. Place in pan and pour sauce over top; sprinkle with cheese. May add chicken to filling for tortillas. Place in a 425° oven for 20 minutes.
Soften cream cheese and blend in milk and sour cream. Add pepper, onion and garlic. Fold in dried beef and put in pie tin. Melt butter and mix in nuts well. Spread over top of cheese mixture. Bake at 350° for 10 to 15 minutes.
In large skillet, fill bottom of skillet 1/4-inch with olive oil. Saute onions until tender. Add black olives, garlic and chicken. Cook until tender. Salt and pepper to taste. Add tomatoes; simmer for 10 to 15 minutes. Add cheese. In separate pan, cook 1/2 pound angel hair pasta al dent. Drain. Pour meat mixture over pasta. Sprinkle with light dusting of Parmesan cheese.
Dredge chicken in flour and brown in butter. Place in baking dish. Put a little more butter in frying pan and brown mushrooms. Add wine and bring to boil. Pour over chicken. Bake 325° for 1 1/2 hours.
Cream shortening and sugar; add eggs and molasses. Stir dry ingredients and add. Chill. Roll out not too thin. Bake at 350° until dry, not crisp. Makes enough dough to make one small castle or many shaped cookies. Frost, if desired.
In large bowl, combine cake mix, butter, 1/3 cup milk and nuts. Stir until dough holds together. Press half of the dough in a greased and floured 13 x 9-inch pan. (Save remaining dough for top.) Bake 6 minutes at 350°.
Cook potatoes, peel and grate potatoes. In medium saucepan melt butter and add cheese. Melt over low heat. Remove from heat and blend in sour cream. Add chopped green onions, salt and pepper. Pour over potatoes. Stir lightly and pour into casserole. Dot with butter. Bake in 350° oven for 45 minutes.
Mix the first 3 ingredients and pat into a 15 x 10-inch jelly roll pan. Mix the cream cheese, eggs and powdered sugar and spread on top of cake mixture. Bake at 325° to 350° until set (approximately 15 to 20 minutes).
Skin chicken and cover with salt, pepper and red pepper. Put about 2 teaspoons oil in big pot. Put chicken in it and let it brown. Meanwhile, chop up veggies, then add them to pot and let them brown too. (Takes about 20 to 25 minutes to brown.) Pour tomato sauce in and cover chicken with water. Put lid on pot and let it boil about 50 minutes. Make as much rice as you want, then take out chicken pieces and slightly thicken leftover gravy with Wondra.
Heat oil in skillet or wok. Add garlic and zucchini and cook over high heat, stirring quickly and frequently, until zucchini is cooked but slightly crisp, about 1 minute. Add the chicken, onion and bell pepper. Cook, stirring occasionally, until the chicken is heated through and the vegetables are tender-crisp (2 to 3 minutes). Add the tomatoes and soy sauce; cook, stirring constantly, until mixture is thoroughly heated, 1 to 2 minutes more. Makes 2 servings.
Cook slowly until thick. Add red food coloring. Fold into fresh strawberries. Place in baked pie shell. Top with whipped cream.
Cream butter and cream cheese until light and fluffy. Beat in egg, vanilla and 1/2 of cake mix until smooth. Stir in remainder of mix and coconut. Drop dough by teaspoonfuls 2-inches apart on cookie sheet, greased. Important to stir in last half of cake mix. Bake 7 minutes until light brown. Remove from cookie sheet and cool. Sprinkle with sifted confectioners sugar and seal tightly.
Combine cranberries and sugar. Let stand. Dissolve Jell-O in warm water. Chill. Add celery, nuts, oranges and cranberries when Jell-O begins to set up.
Brown turkey with some butter, onion and garlic; don't overcook. When turkey is browned, add can of soup; mix well. Then add 1 or 2 cups of cheese; depends on how much you like. Cook spaghetti until done.
Mix together; mixture should be fairly coarse. The secret to this is to mix 1/2 cup cold water and 1/4 cup flour and add to the above mixture.
Cook noodles according to directions on the package, omitting salt. Rinse and drain. Preheat oven to 350°. In nonstick skillet, heat oil over medium-high heat. Saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.
Mix together first 5 ingredients. Cool, then add all other ingredients. Beat well and bake in loaf pan. Bake at 350° for 1 hour.
Heat oven to 375°. In a medium bowl, combine potatoes, half the cheese and half the onions; mix thoroughly. Spoon into greased 1 1/2-quart casserole, spreading across bottom and up sides to form shell. In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings. Pour into potato shell. Bake uncovered 30 minutes or until heated through. Top with remaining cheese and onions; bake uncovered 3 minutes or until onions are golden brown. Let stand 5 minutes before serving. Serves 4 to 6.
Brown meat and onions in oil; drain. Grease casserole dish. Place half of tortillas in dish. Add small amount of meat, cheese and chili peppers. Repeat in layers. Dilute soup with milk and pour over top. Bake at 350°, covered, for 30 minutes.
Mix all ingredients well and pour into greased casserole. Bake in 375 oven for 40 minutes.
Combine beef and onions in soup pot. Cook over medium high heat until meat is lightly browned. Add seasoning, tomatoes, pork and beans, and water. Cook over medium heat for about 25 to 30 minutes, stirring occasionally. Makes 1 gallon.
Cook macaroni in boiling water until tender; drain and rinse. Make white sauce of margarine, flour, milk and seasonings; add 2/3 cheese; stir until melted. Pour over macaroni in oiled or Pam-sprayed baking dish. Sprinkle remaining cheese and crumbs over top. Bake in 325° oven 30 minutes. If desired, make tomato macaroni by adding 1 1/2 cups cooked tomatoes or canned tomatoes after macaroni is added.
Bake cake mix according to package directions. Pour batter in a greased and floured 13 x 9-inch pan or Pyrex dish. Bake in 350° oven for 35 to 40 minutes or until done. Poke holes with a straw or ice pick. Pour condensed milk over cake. Pour cream of coconut over condensed milk. Spread Cool Whip and sprinkle coconut. Chill.
In a large bowl, combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts.
Start large kettle boiling water. Cut hearts out of whole cabbage heads. Put cabbage in boiling water long enough to separate leaves. While cabbage is in water, mix ground turkey, ground steak, eggs, onion, garlic, rice, salt and pepper. Put approximately 1/4 cup meat mixture in cabbage leaf; roll, then poke in ends using approximately 1/2 meat mixture. Use remaining portion meat mixture to make meat balls. Chop remaining cabbage and put chopped cabbage, rolls and balls into large kettle. Add tomatoes, juice and puree; cook until done, approximately 5 to 6 hours.
Shake flour in oven cooking bag. Place in a 13 x 9 x 2-inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in an even layer. Sprinkle chicken with seasoning. Place on top of vegetables. Arrange biscuits around chicken. Close bag and bake chicken until tender, 50 to 55 minutes.
Mix with wooden spoon dry ingredients. Add the beaten eggs, oil and buttermilk. Cover and store in refrigerator overnight. Fill muffin tins 2/3. Bake for 20 minutes at 375°. Mix can be stored in refrigerator up to 6 weeks. Makes 5 to 6 dozen.
Cut 8 cups rhubarb in 1-inch pieces. Simmer for 8 minutes and add 8 cups sugar. Cook together for 15 more minutes. Set off stove and add 3 boxes of jello. Skim and stir. Pour into hot jars and seal with paraffin wax. Makes 6 jars or more.
Place English muffin halves on greased baking pan. Fry sausage, breaking into small bits, until cooked through and browned. Pour off excess fat; add seasonings and pineapple. Spread muffins with tomato paste; add layer of sausage mixture. Sprinkle with Cheddar cheese and Parmesan cheese. Bake at 400° for 15 minutes or until cheese is melted and bubbly.
Wash and boil potatoes in salted water until soft or bake in oven until done. Peel and mash. Add butter, sugar, juice and rind to hot potatoes. Beat until light (as creamed potatoes). Preheat oven to 350°. Place in 2-quart casserole and bake 20 minutes. Remove from oven and cover with a topping of marshmallows. Put back in oven for a few minutes to brown toppings. Serves 8.
Mix thoroughly butter, shortening, sugars, eggs and vanilla. Stir in flour, salt and nuts. Divide dough and shape into rolls. Wrap; chill in refrigerator overnight. In the morning, slice to desired thickness. Place on an ungreased cookie sheet. Bake at 375° to 400° until light brown.
Blend lard, salt and flour. Add water. Work in a little more flour with hands if too sticky.
Mix together and bring to a slow boil. When it starts to boil, let it boil exactly one minute. Remove from heat and beat until thick enough to spread.
In a covered blender container at high speed, blend coffee, sugar and banana until mixture is smooth, about 20 seconds. Add ice cream; reduce speed to medium and blend until smooth, about 10 seconds. To serve, pour into chilled 8 ounce glasses.
Mix egg yolks, milk, 1 1/2 cups sugar and flour. Cook in double boiler until medium thick. Let cool. Layer wafers and bananas in large Pyrex dish. Pour milk mixture over. Beat egg whites until stiff. Add remaining sugar and flavoring. Spread over pudding. Brown in 350° oven until golden brown. Yields 10 servings.
Preheat oven to 400°. Butter a 9-inch square pan. Combine cornmeal, flour, sugar, baking soda and salt in a large mixing bowl. Beat eggs. Stir in buttermilk, corn, bacon drippings, onion, bacon, 1/2 cup of cheese and chilies; add to cornmeal mixture. Stir until well combined. Add to cornmeal mixture. Mix well. Pour into buttered pan; sprinkle with remaining cheese. Bake 45 minutes. Makes 8 to 10 servings.
Cream the butter, sugar and flavoring until light and fluffy. Add egg and almond paste; blend well. Add sifted flour and dry ingredients. Chill dough 2 hours or more. Form into balls, 1 teaspoon per cookie. Place on ungreased cookie sheet. Press down gently with bottom of small juice glass that has been dipped in granulated sugar. Bake at 350° for 12 minutes or until delicately golden brown. Watch carefully as they are thin and burn quickly.
Cook squash until tender. Drain. Add remaining ingredients, topping with crumbs. Cook at 350° until bubbly.
Mix all ingredients well. Pour into greased tube pan. Bake for 1 hour or longer at 350°.
Spread over top of meat loaf. Bake 1 hour at 350°.
Cream shortening and sugar; add egg and bran and mix together. Combine water and bananas. Add to mixture, alternating with sifted dry ingredients. Mix thoroughly. Add vanilla and chopped nuts. Bake in 350° oven for 1 hour in a wax paper lined 5 x 9-inch pan. (Grease and flour sides of baking pan; any 100% bran may be used.)
Combine sugar, cocoa, butter and milk. Bring to a boil. Combine remaining ingredients and add to the first mixture. Drop by spoonfuls on wax paper. Cool.
Saute veal on both sides over high heat. Remove from pan. To same pan, add shallot, cream, Vermouth, mustard, butter, Worcestershire sauce (to taste) and brandy (to taste). Reduce to half over medium to low heat. Pour over veal and serve.
Saute chicken in oil with all ingredients. Simmer for 15 to 20 minutes. Add 2 tablespoons of water if ingredients dry out.
Keep popcorn warm in 300° oven. Cook sugar and water, salt and corn syrup to hard boil at 256°. Add vinegar and vanilla. Cook to light crack (270°). Pour slowly over popcorn. Mix well. Press into balls.
Butter and eggs should be at room temperature. Grease and flour a 9 x 13-inch cake pan. Cream butter and Crisco. Add sugar; beat until light and fluffy. Beat in egg yolks, one at a time. Sift flour and baking soda together; add to creamed mixture alternately with buttermilk. Beat in vanilla, coconut and nuts. Beat egg whites until stiff and fold into batter. Pour into pan and bake 1 hour to 1 hour and 15 minutes. Test middle. Cool and ice with Cream Cheese Frosting (recipe in this book).
Line 9 x 13-inch pan with waxed paper. Mix together salt, pumpkin, milk, sugar, cinnamon and eggs. Pour into waxed pan. Sprinkle all over the cake mix. Pour margarine over dry cake mix. Cover cake with nuts. Bake at 350° for 1 hour. Cool down 10 minutes. Flip upside down onto a platter or cake board. It will be soft at first. It firms up as it cools. Put in refrigerator for 4 hours. Serve with Cool Whip.
Put first 4 ingredients in crock-pot on low all day. Remove chicken at end of day and shred, then return to crock-pot. Thirty minutes before serving, add uncooked rice and continue cooking on low.
Cream butter and sugar. Add flour, soda, baking powder and sour cream. Add egg yolks, one at a time, and vanilla. Fold in beaten egg whites. Bake at 325° for 1 1/2 hours or until done.
In a small saucepan, sprinkle gelatin over 1/2 cup water; let stand for 1 minute. Cook over medium heat, stirring constantly, until mixture is clear. Cool to room temperature. In a large bowl, beat cream cheese until fluffy. Gradually add sugar, orange juice concentrate, orange liqueur and gelatin mixture; mix well. Spoon into graham crackers crust, smoothing the top. Cover and refrigerate until firm. Hull strawberries and cut in halves; arrange over pie. In a small saucepan, place currant jelly and 1 teaspoon water. Stir over low heat until smooth. Spoon over strawberries. Refrigerate until ready to serve.
Blend the mayonnaise, onion and garlic powder together. Spread the mixture on the crackers and sprinkle with Parmesan. Place on a broiler proof dish. Broil until the cheese melts. Serve immediately.
Melt chocolate with water over low heat or in double boiler. Stir whipped topping into chocolate. Pour into baked pie shell and chill.
Mix all dry ingredients together. Add yogurt and honey; mix. Put into small, greased bread pan. Sprinkle sesame or poppy seed on top. Bake at 350° for 1 to 1 1/2 hours.
Mix all ingredients together. Put in refrigerator. It tastes better after it sets in refrigerator for a couple of days.
Cook ziti and drain. In small mixing bowl, mix the chopped onion, green pepper, salt, pepper and garlic powder. In small pan, stir the meat until brown and then strain. In the same small pan, mix the Spatini and paste according to the directions on the packet of Spatini. Add the meat and let simmer. In small casserole dish or oblong pan, place the ziti, top with meat, then with cheese, until all of the ingredients are gone (this can be layered if preferred). Bake in the oven at 350° for approximately 20 minutes or until cheese is nice and golden.
Place chicken in greased pan. Cover each breast with slice of cheese. Mix soup and sherry and pour over chicken. Cover with stuffing. Melt margarine and pour over stuffing. Cover with foil; bake at 375° for 45 minutes. Uncover; bake another 15 to 20 minutes, until chicken is cooked.
Mix first 5 ingredients. Add crabmeat. Put in casserole dish. Bake at 350° for 10 minutes. Sprinkle cheese and bake 15 minutes more. I stir it again when I take it out of oven. Serve with crackers. Serve hot.
Place fish fillets in 1 cup boiling water. Cook, uncovered, 2 minutes. Drain. Place spinach and onion in 1/2 cup boiling water. Separate spinach with fork. When water returns to boiling, cover and cook spinach 2 minutes. Drain well. Mix with marjoram.
Mix dry ingredients. Add beaten eggs and blend. Slowly add butter, then nuts and extracts. Bake in well-greased 9-inch Pyrex pie plate for 30 minutes at 325°. Serve with whipped cream.
Preheat oven to 350°. In a medium bowl, combine milk and egg. Mix well. Add Bisquick mix, parsley, onions, half of cheese and oleo. Mix well. Spoon into a greased loaf pan. Sprinkle remaining cheese on top. Bake at 350° for 25 minutes or until golden brown.
Beat cream cheese and powdered sugar together until smooth. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip. Pour into 9-inch graham cracker crust or a baked pastry shell.
Beat eggs, and then add milk and corn bread mix. Add remaining ingredients; mix well and pour into preheated and greased baking pan or large skillet. Top with cheese. Bake 35 minutes at 400 degrees or until top is golden brown.
Trim fat from spareribs and salt and pepper them. Broil for 10 minutes on each side. Slice onions and place on bottom of crock-pot (optional). Put spareribs on top of onions. Pour barbecue sauce over the ribs. Cook in the crock-pot on low for 8 hours.
Beat cheese and butter together. Add flour and seasonings. Fold in Rice Krispies. Put dough on waxed paper and form into a cylinder, about 12 x 1 1/2-inches. Wrap and refrigerate overnight. Preheat oven to 375°. Slice. Roll into 1/4-inch slices. Place 1-inch apart on ungreased cookie sheet. Bake 10 minutes. Cool on rack. Can be made ahead and frozen up to a month. Contains 45 calories each.
Mix cream cheese and olives together. Add a little liquid to soften, but do not add too much or it will be too runny and soft. This is great with chips.
Cook sugar, water and syrup until it reaches the soft-ball stage in cold water. Whip eggs stiff. Pour syrup gradually over whites, beating with electric beater until of spreading consistency. This icing pours instead of your having to spread it on cake.
Preheat oven to 375°. Butter 2-quart baking dish. Separate broccoli. Arrange in bottom of dish. Cut fillets into 4 pieces each and brush with lemon juice. Sprinkle with salt and pepper. Arrange fish over broccoli. Spoon Sauce over fish. Sprinkle with cheese. Bake 20 to 25 minutes. Makes 8 servings.
Combine all ingredients in well greased small baking dish. Cover. Bake 1 hour at 350°. This is delicious with baked ham or meat loaf.
Rub roast with seasonings; let stand until room temperature. Place in roasting pan. Preheat oven to 375° for 1 hour. Turn off oven. Do not open oven door. Do not remove from oven. Before serving, turn on oven again at 375°; bake an additional 30 to 40 minutes. No matter what size, it will be brown on outside, but rare to medium inside.
Cream the sugar and shortening. Add eggs, one at a time, and beat well. Sift spices and flour well together. Add to creamed mixture. Add soda to applesauce and add to mixture last with gumdrops and fruit which have been added to part of the flour. To keep moist, set a container of water in oven while baking. Bake at 350° for at least 1 hour. This makes a big cake. I bake it in a Bundt pan.
Put egg yolks in small bowl and mash with fork, adding pickle juice and very small amount mustard. Add sour cream, mayonnaise and possibly more pickle juice until right consistency. Chop up egg whites, add along with all other listed ingredients to cooked, drained potatoes. Then add mayo/dressing mixture and you might need some salt (taste to see). Mix well together with hands.
Mix all ingredients and pour into muffin pan sprayed with Pam. Bake at 400° until brown. Makes 6 muffins.
Spread rice and onion soup mix in bottom of large casserole dish. Place chicken on top of that. Mix soups and water together and pour over rice and chicken. Cover and bake for 1 1/2 hours at 350°.
Mix together until smooth the cream cheese and sour cream; spread evenly in shallow round dish or pie plate. Mix salsa and taco seasoning; spread on top of cheese/sour cream mixture. Top with chopped vegetables of choice. Serve with nachos.
Sear pork chops on both sides in a hot frying pan; then remove to a casserole dish. On each pork chop place 1 tablespoon of rice, a slice of onion, a slice of tomato (or the equivalent in stewed tomatoes) and 2 strips of green peppers. Sprinkle with pepper and salt. Add the hot water, cover and bake 3 to 4 hours in a 350° oven.
Beat milk for 1 minute. Add Kool-Aid and sugar. Beat until thick. Place wafers in dish. Pour milk mixture over wafers. Stand wafers around sides of dish. Freeze until firm.
Boil chicken. Cut into bite size pieces. Mix sour cream, soups and almonds with chicken. Put in buttered baking dish. Cover with cracker crumbs and sprinkle 1 teaspoon poppy seed over crackers. Pour melted butter over. Bake at 350° until bubbly, usually 30 to 45 minutes.
Place butter and brown sugars in a medium size saucepan over medium heat. Stir and cook about 2 minutes or until the mixture comes to a boil. Add milk; stir and bring the mixture back to a boil. Remove pan from heat. Add confectioners sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use right away while still warm to frost the cake of your choice or the frosting will harden.
Mix all above ingredients together. Serve as a dip or spread on bread for finger sandwiches.
Preheat oven to 300°. Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. Beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix.
Break noodles in thirds, cook, drain and rinse. Add onion and celery to noodles and mix lightly. Mix seasoning with italian dressing and add to noodle mixture; cover and chill overnight. Garnish with tops of celery and sprigs of parsley just before serving.
Mix as usual. Refrigerate several hours. Roll on floured surface and cut to desired shapes. Bake until light brown at 350°. These puff up some and stay soft. Ice.
Brown ground beef and drain fat. Add taco seasoning as directed on seasoning package. Set aside. Prepare dough and place in a deep dish pan. Place in hot oven at 400° until light brown, then place meat mixture and cheese on top of crust. Repeat until mixture is gone, then bake until cheese melts, then top with lettuce, onion, tomatoes, taco sauce and sour cream. Serve warm.
Sift flour and soda together. Cream butter and sugar together. Add well beaten eggs and combine with flour mixture. Add persimmon pulp and nuts. Line pans with greased waxed paper (2 loaf pans). Bake at 325° for 1 hour.
Cook pudding with 1 to 2 cups orange and pineapple juice as liquid, depending on amount of fruit being used. Cool overnight. Mix pudding with fruit. Serve topped with Cool Whip. Garnish with angel food cake wedge or decorative cookie.