HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put meat and chopped celery and onions in large pan; cook until vegetables are tender. Add the next 3 ingredients; simmer for a few minutes. Season generously with chili powder; add 1/2 brick of chili. Cook slowly, stirring often, until done. Crush crackers fine; thicken with this. Eat on buns with sliced cheese.
Set oven to 350° and grease a 9 x 13-inch pan. Combine melted butter and brown sugar and beat them until they are thoroughly mixed. Add the eggs (a little at a time). Sift together the flour, baking powder and salt. Add them to the batter, mixing until the dry ingredients are blended thoroughly. Stir in chocolate chips and walnuts. Spread batter in greased pan. Bake 20 minutes for moist bars, 25 minutes for drier version. Cool, cut and serve.
Grate zucchini, using peeling. Beat together eggs, oil, zucchini, vanilla and sugar. Beat thoroughly. Mix together in another bowl the flour, salt, baking powder, cinnamon and soda. Add dry ingredients to zucchini mixture. (Optional: Add nuts, raisins or dates.) Makes 2 large loaves or 3 small loaves. Grease and flour loaf pans. Bake at 325° for 1 hour. Take out of pans immediately. Cool on racks.
Mix together all dry ingredients well. Separately, cream shortening, sugars and eggs together well. Blend in flour mixture. Add raisins and nuts; mix well. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for approximately 10 to 15 minutes until light brown. Makes about 3 dozen cookies. Delicious!
Microwave bacon slices on covered paper plate or dish on High for 5 to 7 minutes or until crisp. Set aside. Cut corn off cob and set aside. Combine eggs, milk, cheese, pimiento, salt and pepper. Microwave on Medium 2 to 3 minutes or until heated through. Stir well and add corn. Pour mixture into the baked pie shell. Microwave on Medium 13 to 17 minutes or until firm around edges. Center should be slightly soft, but will firm on standing. Sprinkle top with paprika. Arrange bacon slices over top and garnish with parsley. Yields 6 to 8 servings.
Beat mixture together. Heat oil (hot!) in frypan and drop by tablespoon. Fry until brown. Flip over and fry. Eat! Eat! Enjoy!
Melt chocolate pieces over hot (not boiling) water. Remove from heat and stir in marshmallows and nutmeats. Add cherries and citron. Spread in wax paper lined dish and chill until set. Cut into small squares.
Melt 6 tablespoons butter. Add flour, salt and pepper to make a smooth paste. Add warm milk slowly to butter mixture. Simmer and stir 5 to 10 minutes. Stir egg yolks and 6 tablespoons Parmesan cheese quickly into white sauce. Stir chicken and broccoli into sauce. Toss sauce with spaghetti. Place in a large jelly roll pan. Sprinkle top with Parmesan cheese. Dot with butter. Place under broiler and brown. Serves 6 to 8.
Put vegetables in bottom of crock-pot. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on low for 8 to 10 hours, on high for 3 1/2 to 5 hours, using 1 cup water.
Mix first 4 ingredients together. Put in casserole dish. Skin chicken pieces and lay on top of rice mixture. Bake at 325° for 2 hours or until chicken is tender. Serves 4.
Mix ingredients together and pour over roast. Bake at 350° for 3 hours or until tender.
In large heavy saucepan, boil sugar and corn syrup to firm ball stage (245°), stirring occasionally. Add butter and half and half, stirring so slowly that syrup does not stop boiling at any time. Again cook rapidly, stirring constantly, to 245°. Remove from heat and stir in the vanilla and nuts. Pour into well-buttered 9 x 9-inch pan. Cool. Cut into bite-sized pieces and wrap each in waxed paper.
Combine bananas, lemon juice and sugar. Add remaining ingredients and mix well. Pour into a 9 x 13-inch pan. Freeze 1 1/2 hours or overnight. Makes 2 1/2 dozen.
Grease 9 x 13-inch or jelly roll pan with margarine; put in refrigerator. Dump sugar, milk and butter into heavy-duty pot. Put chocolate chips and Marshmallow Creme into large bowl. Bring mixture in pot to boil. Start timer and stir vigorously for 10 minutes. Pour over goop in bowl. Add vanilla and nuts and mix real good. Pour into greased pan. Do not refrigerate.
Dissolve jello in boiling water. Add lemonade that you have mixed. Add pineapple and apricot juices. Stir thoroughly. Chill thoroughly. Make ice ring out of part of mixture. Just before serving, add ginger ale. Makes approximately 20 cups.
Brown ground beef and drain fat. Combine with all of the remaining ingredients except cheese and pepperoni. Pour into 13 x 9-inch baking dish or pan. Top with cheese and pepperoni. Bake at 350° for 20 minutes.
Mix all of the ingredients together. Pour into greased baking dish. Bake 30 minutes in 375° oven, then put topping on.
Clean the carrots. If 2 inches long, leave whole. Otherwise, cut 1/4-inch thick. Cook in lightly salted boiling water until tender. Drain, return carrots to the pan; add butter and sugar. Stir over very low heat for 3 to 4 minutes until fairly dried out. Add the mint and mix well.
Peel zucchini; cut in 4ths and cube. Stir everything together in large bowl. Bake at 350° for 40 minutes in 9 x 10-inch glass dish until golden color.
Combine chocolate mint wafer crumbs with melted butter and press into 9-inch pie pan to make crust. Chill at least 20 minutes.
Grease an 8 x 12-inch baking dish. Layer 6 slices of bread and then 2 cups of cheese twice. Mix milk, eggs and mustard and pour over layers. Cover and let stand overnight. Place casserole in a pan of hot water and bake in 350° oven for 1 hour.
Sprinkle neck and body cavities of two whole frying chickens with 1 teaspoon salt and 1 teaspoon Accent. Heat 2 tablespoons corn oil in 10-inch frypan. Add onions, garlic and green pepper. Sprinkle with remaining 1 teaspoon salt and 1 teaspoon Accent. Cook over moderate heat, stirring, for 5 minutes.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Prepare cake mix as directed on package. Remove 1 1/2 cups of the batter and set aside. Pour remaining batter into pan. Stir gelatin (dry) and extract into the 1 1/2 c. batter. Drop orange batter by generous tbsp. randomly in 6 to 8 mounds onto batter in pan. Cut through batter with knife in S-shaped curves in one continuous motion for swirled effect. Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn upside down onto heatproof serving plate; remove pan. Cool cake completely. Sprinkle with powdered sugar.
Brown hamburger and partially drain. Add next 4 ingredients and stir-fry on high with 1/4 cup soy sauce until lettuce is almost clear, 2 to 3 minutes. Allow to cool. Follow directions on package for filling egg roll wrappers. Seal and deep fry until desired brownness. Serve with various sauces for dipping.
Place almonds in single layer on a cookie sheet. Toast for 8 minutes at 375°. Cool. Grease and flour two cookie sheets. Stir together granulated sugar, flour, brown sugar, baking powder and salt. Run through fingers to break up clumps. Stir well. Add butter. With fingers blend till mixture looks like fine crumbs. Stir in lightly beaten eggs. Add almonds. Knead till combined. Refrigerate 20 minutes. Turn oven to 350°. Divide dough in half. With floured hands, form two - 15 x 4 inch rectangles, about 1-inch thick. Brush with egg wash.
Mix oats, sugar, flour, soda and salt in a bowl. Stir in melted butter. Reserve 3/4 cup of mixture. Pat oatmeal mixture in bottom of greased 13 x 9 inch pan. Bake 10 minutes at 350°. Cool 5 minutes. Prepare brownie mix, using the fudgey recipe instead of the cake recipe on the box. Add the nuts. Spread batter evenly over baked crust. Sprinkle with reserved oatmeal mixture. Bake according to package directions. Cool, cut in squares.
Combine all ingredients in microwave-safe bowl. Microwave on High 7 to 10 minutes. Mash with fork. Serve warm or cold.
Whip the cream, but not too stiff; add lemon juice and honey and whip. Dressing should not be very stiff.
Heat, but do not boil. Simmer on low for 15 minutes. Enjoy! Make some mulled cider for some Autumn family fun.
Drain all 4 cans of beans and put into large container. Add diced celery, sliced onion and diced pimentos. Pour mixture of sugar, canola or Wesson oil and vinegar. Refrigerate until next day. The longer this sits, the better it "gits!"
Grate the cheese and put in a bowl. Add pimento, sugar and Miracle Whip. Blend until smooth and sugar is dissolved. More or less sugar and Miracle Whip may be added or deleted, according to individual taste. Spread the mixture on bread for sandwiches or on celery sticks for snacks.
Thaw broccoli in microwave. Melt margarine in 9 x 13-inch pan (do this in stove oven). Chop onion. Slightly beat eggs. Mix all together and pour into pan with melted margarine. Bake at 325° until done. This is also good when cold.
Cook rice in 2 cups water and 1 teaspoon salt until done. Dip pork chops in flour and brown in pan with little oil. Brown well on both sides. Tear off 6 pieces of light weight aluminum foil about 14 inches long. Divide the rice between the pieces of foil, placing rice in center of foil. Top with pork chops.
Wash the cucumbers first. Soak 1 bushel cucumbers overnight in alum powder. Rinse in clear water. Pack in jars with 1 piece of dill to each jar. Heat to boiling point the vinegar, 1 quart water and salt. Pour over pickles and seal.
In medium skillet, saute onions in oil until tender. Add zucchini or broccoli and cauliflower. In bowl beat eggs and cheese until blended. Add pepperoni. Pour over vegetables in skillet. Cook over low heat about 15 minutes until set. Cut into pie shaped wedges to serve.
Debone and chop chicken, reserving 2 cups broth. Mix in bowl the chicken broth, cream of chicken soup, sour cream and spaghetti. After thoroughly mixed, add chicken. Pour in casserole dish. Sprinkle crushed Ritz crackers on top. Drizzle butter over crackers and sprinkle poppy seed on top. Cook at 350° for 30 to 35 minutes.
Preheat oven to 450 degrees. Generously grease a 10 inch iron skillet. Combine cornmeal mix, flour, taco seasoning, Rotel, onions, egg, milk, and oil. Mix well. Stir in cheese. Pour into prepared iron skillet. Bake about 35 to 40 minutes or until cornbread is delicately browned and is set in the center. Turn out of skillet immediately.
Preheat oven to 350°. Mix sugar and flour. Add margarine. Add eggs, 1 at a time, beating after each one. Add buttermilk and vanilla. Pour into pie crust. Bake 45 to 55 minutes.
Mix flour, 2 cups sugar, eggs and pineapple. Bake at 350° for 35 to 40 minutes. Punch holes in cake. Heat to boil the milk, 1 cup sugar and butter and boil 2 minutes. Add vanilla, coconut and nuts. Pour over cake.
Cook sweet potatoes; put through ricer while still warm. Roll a marshmallow in potatoes, then roll in crushed cornflakes. Bake at 350° for 12 to 15 minutes.
Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds coated. Cool and break apart.
Mix together cheese and mayonnaise until smooth. Stir in chopped onion and chopped beef. Warm in oven proof bowl at 350° for approximately 20 to 25 minutes. Serve with Ritz crackers.
Combine all ingredients except candy in a large mixer bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in sugar and place on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Press a candy kiss firmly on each cookie.
Brown ground beef, bacon and onion; drain off excess fat. Combine meat mixture with remaining ingredients in a 1 1/2-quart casserole. Cover and bake at 350° for 1 hour.
Put the yogurt, fruit and vanilla in a blender and mix until the drink is smooth. The juice from the fruit should dilute the yogurt and make it drinkable. If not, add a little milk. Add a teaspoon of honey and taste. Add more as needed (it will depend on how sweet the fruit is).
Wash broccoli and cut the stalks lengthwise into thin pieces. In a heavy skillet, heat the olive oil and add a layer of sliced onion, tomatoes, black olives and anchovy. Top with a layer of the broccoli and sprinkle with Romano cheese. Repeat the process until all is used up, reserving a few pieces of anchovy. Pour in the red wine. Cover the skillet and cook over low heat for 10 to 15 minutes or until broccoli is just tender. Garnish with remaining pieces of anchovy. Serves 4 to 6.
Line a 3-quart casserole dish with 12 slices of dried beef. Wrap each piece of chicken with slice of bacon; lay on top of dried beef. Mix soup and sour cream; spread over chicken. Wrap dish in foil and chill overnight. Cook, uncovered, in 275° oven for 3 1/2 hours. Serves 12.
Crumble bread. Add tomatoes and sugar. Stir until mixed well. Melt butter in casserole dish. Add tomato mix. Dot top with butter and bake in hot oven at 425° approximately 1 hour. Should brown on top.
Mix thoroughly. Add to pudding mix 1 quart softened vanilla ice cream. Mix well. Pour pudding/ice cream mixture over crumbs in pan. Spread on 1 carton Cool Whip. Crush 3 Butterfinger bars and mix with remaining cracker mixture. Sprinkle on top. Refrigerate. Cut into squares and serve cold.
Boil water and add jello until dissolved. In a separate bowl mix sugar cornstarch and water. Mix well and add to jello mix. Stir and boil until thickened. Cut the bottoms off of whole, cleaned strawberries and place in pie crust in standing up position. Let jello mixture cool 10 - 15 min., pour over strawberries and let set. Top with cool whip and enjoy.
Rub salt, allspice and pepper well into steak. Dredge meat with flour. Pound in flour with edge of plate. Heat shortening in heavy casserole. Brown meat quickly on both sides. Add onions and tomatoes. Cover and bake in 350° oven for about 1 1/2 hours. Check occasionally for moisture. If necessary, add a little hot water.
Preheat oven to 350°. Spray a 9-inch square baking pan with nonstick cooking spray. In a large bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan. Bake at 350° until cake springs back when lightly touched. Cool on wire rack about 10 minutes. Calories: 130. Fat: 1 gram.
Mix all ingredients. Pour into a lightly buttered casserole. Sprinkle top with Ritz cracker crumbs. Bake 20 to 30 minutes at 350°.
Mix together cabbage, bell pepper and sugar. In a small pan, mix together vinegar, oil, celery seed and salt; bring to a rolling boil. Cool slightly. Pour over cabbage mixture; stir well. Refrigerate.
Mix margarine, corn meal, flour, salt, milk and egg; bake 25 minutes at 400°. When done, break in crumbs and add saltine crackers, onion, broth, salt and pepper to taste. Mix well all ingredients until soupy. Bake at 200° for 1 1/2 hours.
Mix all of the ingredients and marinate for 24 hours. Serve with tortilla chips.
Break angel food cake into bite size pieces. Mix sugar, sour cream, Cool Whip and milk. Add angel food cake. Add strawberries with glaze on top (not mixed).
Cream butter and sugars. Add eggs and vanilla, beat 2 minutes. Add dry ingredients and beat 2 minutes. Stir in nuts and chips. Refrigerate several hours or overnight. Drop by tablespoon 2-inches apart on ungreased sheets. Bake at 375° for 10 to 12 minutes. Cool on pan for 1 minute, then put on wire racks.
Mix butter, peanut butter, sugars, egg and vanilla together with mixer. Add flour, soda, salt and chocolate chips. Bake at 350° for 10 minutes.
*Mushrooms, celery, bell pepper, green onions, carrots, broccoli florets, seeded tomatoes, cauliflower, squash, cucumbers.
Let cream cheese set out 30 minutes to soften. Mix cream cheese and mayonnaise. Spread in flat dish. Mix cocktail sauce and shrimp. Pour over top. Serve with Sociable crackers.
Saute onion, green pepper and garlic in bacon grease. Bake 30 minutes. Makes 4 to 6 servings.
Mix all the ingredients together. Place in greased casserole dish. On top of mixture, place the topping.
Mix margarine, 1 egg (beaten with fork) and yellow cake mix. Press crumbs into 9 x 13-inch greased pan. Mix 1 egg (beaten with fork), condensed milk, vanilla, Bits 'O Brickle and pecans. Spread over cake mixture. Bake at 350° for 30 minutes. Cool and then cut into bars.
Brown beef, onion and pepper. Drain. Pour into deep baking dish. Add ketchup, sugar, beans and pineapple. Stir well. Bake 45 minutes at 350°.
Mix all ingredients together, making sure it is all combined. Do not overbeat. Pour mixture into a greased pan and bake at 425° until top is brown.
Saut sausage 3 to 5 minutes, stirring constantly. Drain excess fat. Add tomatoes, beans and cilantro; mix well. Cover; reduce heat and simmer 5 to 10 minutes, stirring occasionally. Garnish with cheese, if desired. Serves 6.
Mix cake mix with Egg Beaters instead of eggs and 1 1/2 tablespoons canola oil. Spray two 9 x 13-inch pans and one 8 x 8-inch pan with Pam. Bake for 15 minutes at 350°. Let cool. Spread on drained pineapple. Slice bananas over pineapple. Mix pudding, milk and softened cream cheese in large bowl with electric mixer (will be slightly lumpy). Spread over bananas. Top with Cool Whip; sprinkle coconut. Keep in fridge.
In casserole dish, place desired number of lamb shanks and sprinkle with dry onion soup mix (do not add water). Cook, tightly covered, in oven at 225° for 4 to 5 hours, until fork-tender.
Mix all ingredients except vegetable oil. Shape salmon mixture into 6 patties. Heat 1 1/2 to 2-inches of oil in a heavy skillet until hot. Fry patties, turning once until golden brown, about 8 minutes; place on paper towel to drain. And there you have your very own tasty lemon-dill salmon patties.
Mix dry ingredients. Cut in shortening until crumbly. Dissolve yeast in 1/4 cup warm water. Add yeast mixture and buttermilk to dry ingredients. Mix and knead on a floured surface. Roll out to 1/4-inch thick. Cut in 2-inch circles. Dip in melted butter. Fold in half and place on a greased cookie sheet. Let rise 1 hour. Place in a 425° oven for 12 minutes.
Dissolve each package of jello in 1 cup boiling water separately*. Add 1/2 cup cold water to each. Put lemon jello in a 9 x 13-inch pan. Refrigerate 35 to 45 minutes. Boil milk and add sugar; dissolve gelatin in 1/2 cup of cold water, then add to milk mixture. Add vanilla to sour cream, then add to milk mixture. Blend well with mixer (this is white). Add 1 1/2 cups white mixture to pan of lemon jello after jello has set up firm. Refrigerate and set. Add orange - set, 1 1/2 cups white mixture - set, lime - set, white - set and red - set. Be sure to stir white mixture a little before measuring each 1 1/2 cups.
Mix all ingredients together and bake at 350° for 30 to 45 minutes in a 13 x 9-inch pan. Put icing on while hot.
Soak the cod fish in water for two hours to remove part of the salt. Remove bones and skin and shred into small pieces. Mix flour, baking powder, garlic, oregano and water and add the cod fish. Mix well. Drop by tablespoonful and deep fry until crispy. Remove and drain on absorbing paper. Makes 24.
Combine cookies and margarine; reserve 1/4 cup for topping, if desired. Press remaining cookie mixture onto the bottom of a 13 x 9 x 2-inch baking pan. Bake in a 375° oven for 5 minutes. Cool completely. Prepare pudding mix according to package directions except use only the 1 3/4 cups milk. Immediately stir in peanut butter and chocolate. Fold in dessert topping. Spread mixture evenly over cooled crust. Top with reserved cookie mixture. Cover and chill several hours or overnight. Cut into squares to serve.
Melt butter and add lemon juice. Pour over cut up chicken placed in a shallow pan. Use 1/2 of butter and lemon juice mixture. Bake in 375° oven for 20 minutes. Turn and baste with remaining lemon butter. Bake for 40 more minutes or until tender and evenly browned. Serve on bed of watercress brightened with lemon wedges.
Mix first 5 ingredinets well with mixer. Add vanilla and egg white and beat for 5 minutes.
In a large bowl beat eggs. Add sour cream, stir in sugar, 2 tablespoons flour, vanilla and salt. Mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile combine 1/4 cup butter, 1/3 cup brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 25 minutes or until filling is set. .
Mix together butter and sugar. Add eggs, one at a time. Work in flour. Drop a teaspoon on ungreased cookie sheet. Bake at 375° to 400° until cookie looks slightly darker around edge, approximately 10 minutes. Remove from sheet before they cool. Yields about 2 dozen.
Place hash browns in a 13x9 greased baking dish. Sprinkle with ham, cheese, onions, peppers, mushrooms. Set aside. Beat eggs, milk, salt, pepper together. Pour over ham mixture. Bake covered at 350° for one hour. Uncover and bake additional 15 minutes or until golden brown. Makes 8 servings.
Cook bacon in heavy casserole over medium heat until golden brown. Remove casserole and drain. Pour off all but 2 Tbsp. grease. Increase heat to medium high and brown beef on all sides. Transfer beef and bacon to plate.
Brown beef and pork; drain. Add onions, carrots, m.s.g., garlic, celery salt and shredded cheese. Put water on table and lay egg wraps in the water to keep them from sticking to table. Fill wrap and fold into diamond shape. Deep fry. To dip these, use soy sauce or A.1. sauce or sweet and sour sauce or barbecue sauce.
Add the beaten egg yolks, bread crumbs, lemon juice and seasonings to the flaked salmon. Mix thoroughly and fold in beaten egg whites. Mold and bake about 1/2 hour in a 350° oven. Crumbs over loaf make it brown nicely.
Dissolve lime gelatin in boiling water. Cool slightly, then stir in Pet milk. Chill until thick as unbeaten egg whites. Fold in remaining ingredients. Pour into a pan or mold; chill until firm.
Crush cookies. Blend in sugar. Mix in butter (melted) and stir in orange juice. Form into small balls and roll in coconut.
Cake: Heat oven to 350°. Beat sugar and dressing at medium speed with electric mixer until smooth. Blend in zucchini and vanilla. Add combined dry ingredients alternately with milk, mixing well. Stir in walnuts. Pour into greased 12 cup fluted tube pan or 10-inch tube pan. Bake 55 minutes. Cool in pan 10 minutes.
Remove bones from meat and cut into 3-inch squares. Apply meat tenderizer, following label directions. Combine soy sauce, tomato sauce, oil, sugar, salt, pepper, garlic, green onion and sesame seed in shallow pan. Add meat and marinate in this mixture overnight in fridge, turning to coat all sides.
Combine ingredients in a sauce pan and let come to a slow boil. Cook for 15 minutes. The longer it cooks the hotter it gets. Makes about 1 1/2 quarts.
Cream together oleo and sugar. Add remaining ingredients and mix. Pour into well buttered baking dish. Cook 50 to 60 minutes at 350°.
Cook potatoes. Drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika. Beat just until combined. Spoon mixture into lightly buttered casserole. Sprinkle with paprika. Cover and store in refrigerator overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes until heated.
Cook rice as directed, but omit butter. Cool. Add onions, green pepper and olives. Drain artichoke hearts. SAVE MARINADE and mix with mayonnaise and curry powder. Blend well. Add artichoke hearts which have been cut in half and diced chicken to rice mixture. Toss with dressing. Add mushrooms. If a little dry, add a bit more mayonnaise.
Combine all ingredients (except bacon, if used). Bake uncovered about 40 minutes at 350 degrees. Broil to crisp bacon, if used.
Chill the wine and champagne. Hull strawberries and put into punch bowl. Sprinkle with sugar. Add bottle of Claret and allow to stand for 1/2 hour. Add champagne, ice ring and 16 friends. Enjoy! Serves 16.
Dredge pecans in 1/2 cup flour. Sift dry ingredients. Cream sugar and oil, add eggs and vanilla; beat. Stir in dry mix, fold in apples and pecans. Bake 1 hour at 300°.