HumbleIntelligence/food-ner-1-Million huggingface dataset:
This method is excellent with a firm fish like salmon, halibut or swordfish cut as filet or steak.
Season chicken with salt and pepper; brown in oil. Drain off excess oil. Pour barbecue sauce over chicken. Cover; simmer 30 minutes, basting chicken with sauce occasionally. Add apricots and green pepper. Cover; simmer 10 minutes. Serves 6.
Cook celery, onion and broccoli in 2 1/2-quart covered casserole in microwave on High for 6 minutes, stirring after 3 minutes. Set aside.
In small saucepan melt butter or oleo. Stir in crumbs. Pat firmly in bottom of 11 x 17-inch pan. Chill.
Mix in order given and bake in large casserole for about 1 1/2 hours at 350°. If you see it getting too dry, reduce heat.
Dissolve jello in 2 cups boiling water. Dissolve 1/2 of marshmallows in hot jello. When cool, add rest of ingredients and remaining marshmallows. Chill and serve.
Melt margarine in a large covered frypan (or electric pan). Add potatoes and brown. Add remaining ingredients; mix thoroughly. Cover and simmer for 30 minutes. Stir occasionally. Serves 4 to 6.
Preheat oven to 350°. Combine black pepper, salt, white pepper, butter, lemon juice, Worcestershire sauce and garlic. Mix well. Add shrimp and stir into mixture. Bake 15 to 20 minutes until shrimp are done. Great with yellow rice.
Combine all ingredients and store in refrigerator overnight. Serve cold. May be kept in the refrigerator 2 to 3 weeks.
Blend pumpkin with sugar. Beat eggs with milk. Mix pumpkin with egg and milk mixture, vanilla, flour and spices. Add melted butter. Mix well. Pour into unbaked pie shell and bake at 350° for 30 to 35 minutes until done.
Melt oleo in pan. In a measuring cup, mix ingredients and fill to 1 cup with vinegar. Add to melted oleo and cook until thick (about 3 minutes). Brush over both sides of meat while cooking.
Sift flour once, measure, add soda, baking powder, salt and cocoa. Then sift again. Cream shortening and sugar until light and fluffy, add vanilla, eggs, one at at time, beating after each addition. Add dry ingredients alternately with water. Add kraut and mix well. Pour into greased 9 x 13 inch pan. Bake at 375° about 35 minutes. Cool and frost.
Melt chips in microwave on High 1 or 2 minutes, until melted. Mix all ingredients together thoroughly and drop by spoonfuls on aluminum foil. Chill.
Boil rice with salt until cooked, then strain. Add 1/2 cup sugar and grated orange and lemon skins and cool. Break eggs in bowl. Add 1/2 cup sugar, cinnamon, allspice and Anisette; beat together. Strain Ricotta cheese, then add milk. Mix all ingredients. Add orange and lemon juice and Anisette. Bake at 400° for 1 hour. Grease well around cake pan.
Cream margarine and sugar until fluffy. Beat in chocolate syrup and eggs one at a time. Beat in flour gradually and fold in nuts. Pour into greased jellyroll pan. Bake in 350° oven for 20 to 30 minutes. Do not overbake. Cool completely in pan before frosting.
In a deep skillet or Dutch oven, heat oil and saute first 3 ingredients until soft. Add flour; cook 1 minute, stirring constantly. Stir in tomatoes and cook another 2 minutes. Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth. Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture. Simmer, covered, for 20 minutes. Add veggies and continue to simmer, covered, until thoroughly cooked (about 20 minutes). Remove cheesecloth package and serve stew steaming hot. Serves 8 (1 1/2-cup) servings.
Combine water, sugar or honey, dry milk, salt and oil in pan. Heat to 120° to 130°. Stir together whole wheat flour and yeast in bowl. Add warm liquid and beaten eggs. Beat at low speed with electric mixer 1/2 minute. Scrape sides and bottom. Then beat high speed 3 minutes. Stir in rest of flour to make a moderately soft dough. Knead 5 minutes. Place in greased bowl. Let rise 1 1/2 hours, punch down. Let rest 5 minutes. Make into loaves or rolls. Bake at 350°.
Prepare pudding with milk as directed on package. Spoon into crust. Spoon whipped topping over pudding and edge of crust to cover, mounding it to resemble a ball and smoothing the surface. Break cookies in half. Tuck 3 broken halves into pudding, slightly overlapping around upper edge of crust. Put another half cookie slightly to the left of other fingers for thumb. Draw 2 half circles and stitching on ball with gel.
Combine first four ingredients in a casserole dish. Top with mixture of melted margarine and crushed crackers. Bake at 350° for 30 to 40 minutes.
Cream butter, sugar and flour. Spread in greased 16 1/2 x 10 1/2-inch pan. Pat it out and bake at 325° for 20 minutes. Remove from oven when it begins to turn delicately brown.
Cream butter and sugar and add eggs. Make a paste of cocoa and red coloring and add to mixture. Add milk alternately with flour and salt. Mix baking soda and vinegar together and add to mixture. Pour into greased and floured pans. Bake at 350° for 30 minutes. When cool, cut layers in half to make 4 layers.
Make ice cream balls about the size of a tennis ball. Mix cinnamon and sugar together in a bowl. Pour milk in another bowl. Dip the ice cream balls in the milk, then dip the balls into the sugar mixture. Take the balls and dip into milk again. Crush the corn flakes and dip the balls into the crushed corn flakes. Roll balls until covered, refrigerate for 3 hrs. Then fry at 350 degrees for 6 minutes.
Brown beef, onion, green pepper and garlic. Add tomatoes, salt, spices and water. Simmer for 2 1/2 hours. Add chili beans the last 20 minutes of cooking time. Serves 8 to 10 people.
Preheat oven to 350°. Generously grease and lightly flour bottom and sides of a 13 x 9-inch baking dish. In large mixing bowl, combine dry cake mix, butter and eggs by hand; stir well. In medium saucepan, over low heat, melt chocolate pieces. Remove from heat. Stir in 2/3 of the batter and spread into prepared pan. To remaining batter, add coconut, water and extract. Spread over mixture in pan. Bake at 350° for 25 to 30 minutes, until golden brown. Cool; cut into bars. Yields 3 dozen bars.
Cream butter until soft. Add sugar and blend well. Add eggs and extract and mix well. Add flour just enough to handle. Press into molds, making as thin as possible. Bake until light brown. Cool in tins, then remove.
Mix margarine, Crisco and sugar together. Add eggs, one at a time and blend. Sift together flour, cocoa, salt and baking powder. Alternate blending into mixture dry ingredients and milk. Add vanilla. Bake 1 1/2 hours at 350°.
Dissolve lye in the 6 quarts of water, then add the corn and let stand for 15 hours. Drain lye water from corn. Add more cold water and wash thoroughly several times to remove corn hulls and lye. Rubbing in a soft bag helps to remove hulls. All hulls and black tips should be off. If corn is discolored soak overnight in clear water and small amount of salt. Drain. Add fresh water and 5 tablespoons salt. Boil 3 to 4 hours in a large covered kettle. Change water once or twice while cooking. Be sure to keep kettle covered. Makes 15 to 20 quarts of hominy. Very good.
Don't use beef broth until tallow is removed. Grind all meat, potatoes, onions and tomatoes. Mix all ingredients; add broth back to it. Cook in large pot until thick as desired. Put in containers.
In a 2-quart casserole dish, combine beans, onion, catsup, brown sugar, mustard and Worcestershire sauce. Bake at 350° for 1 hour. Let stand for 5 minutes.
In a bowl, beat eggs. In a separate bowl, combine flour and sugar. Add a small amount of hot water to cocoa, enough to make liquid paste (thick but slightly runny). Heat milk to lukewarm, then remove from heat. Add part of milk to flour/sugar mixture to make runny paste. Add flour/sugar/milk mixture to milk in pot. Turn on fire, stirring constantly. Add beaten eggs, stir and cook. Add cocoa mixture until desired taste and color. Cook to thicken. Do not boil, stirring often. Pour through strainer into ice cream freezer. Add evaporated milk and vanilla. Stir well. Freeze according to ice cream freezer instructions.
Combine 1 1/4 cups all-purpose flour, active dry yeast and Italian seasoning. Heat milk, water, sugar, butter and garlic salt until warm, 115° to 120°. Add to flour mixture. Add eggs. Beat at low speed of electric mixer 1/2 minute. Beat 3 minutes at high speed. Stir in Parmesan cheese. Using an additional 3 to 3 1/2 cups all-purpose flour, add as much as you can stir. Turn out on floured surface and knead in enough flour to make a moderately stiff dough. Shape into ball. Place in a greased bowl. Cover and let rise in a warm place until double, 45 minutes.
Microwave butter in a 9-inch glass pie plate at High for 1 minute. Stir in the wafer and walnut crumbs. Press mixture evenly in the pie plate. Chill, pour pie filling into shell and freeze.
Mix flour, sugar, vanilla and melted margarine. Add nuts and make out like fingers. Bake at 350° for 30 minutes, until light brown. Roll in powdered sugar while hot, until well coated.
Roll the Velveeta between waxed paper until about 1/4-inch thick. Spread with the cream cheese. Spread layer of chopped green onions with tops. Spread layer of chopped green chilies (large can) and chopped (pickled) jalapenos. Roll up like a jelly roll and sprinkle top with paprika. Place with seam down on a platter and cover with plastic wrap. Chill until set. When ready to serve, slice crosswise and serve with Fritos or Wheat Thins to dip with.
Spray 9 x 13 pan with vegetable spray. Line pan with 1 can crescent rolls. Mix rest of ingredients and spoon over crescent rolls. Place other can of crescent rolls on top of mixture. Beat egg whites with fork and spread on top. Bake at 350° for 20 to 30 minutes. Cool. Glaze with powdered sugar and 1 tablespoon milk.
Cook cucumbers, onions, cauliflower, green tomatoes and red peppers in salted water until tender, not mushy. Drain and cover until the following mixture is ready.
Combine all ingredients, except grapes, noodles, soup and milk. Place in a 2 1/2-quart baking dish. Mix soup and milk and pour over chicken mixture. Place noodles and grapes gently around edge. Bake at 325° for 30 to 40 minutes.
Heat oven to 350°. Mix the corn, rice and eggs. Saute the first 7 ingredients until tender. Mix well. Bake in large casserole for 35 to 40 minutes. Top with grated cheese. Bake until cheese melts.
Mix in a 6-quart saucepan. Cook until soft ball stage on a candy thermometer. Cool until just warm. Beat well. Add nuts and vanilla. Pour into buttered pan. Cut when firm.
Beat egg; add cake mix and Cool Whip. Mix well and drop on cookie sheet. Bake at 350° until brown.
Cook potatoes and onions until potatoes are soft, then add milk. (Don't dump water out of potatoes.) Add salt and pepper to taste.
Combine salt, pepper and flour. Roll steaks in seasoned flour. Brown steaks in margarine. remove to baking pan. Mix soup and water and heat to boiling with steak drippings. Pour soup over steaks. Cover and bake in 325° oven for 45 minutes. Remove cover and bake 15 minutes longer.
Boil chicken until good and tender. Pull meat off of bone. Cup up or dice bell pepper and onion. Put chicken pieces and diced bell pepper and onion, plus can of diced Ro-Tel together. Then cut cheese up in cubes; put everything together. Stir plus 1 quart of chicken broth. Boil some long noodles; when they get tender, put noodles only with other ingredients with a lid on it, then put it in the oven and cook until everything is tender.
Sift together dry ingredients. Cut in margarine. Measure out 1 tablespoon for each cookie. Place on ungreased cookie sheet and push down the top of cookie with fork in both directions. Bake at 300° for 20 to 25 minutes.
Prepare macaroni and cheese per directions on box. Using a 2-quart casserole dish, pour in macaroni and cheese, cream of mushroom soup and the can of tuna. Add about 1 cup of shredded Cheddar cheese, salt and pepper. Stir all together. Shred 1 more cup of cheese and spread on top. Crumble some crackers and cover top. Place in 350° oven for 30 minutes.
Mix all ingredients together; put in greased 9 x 13-inch pan. Keep in refrigerator overnight. Bake uncovered 1 hour.
Boil macaroni until tender and drain. Stir in melted margarine and beaten egg. Add cheese, leaving enough to sprinkle on top. Pour into buttered casserole dish. Mix mustard and salt with 1 teaspoon hot water; add milk, then pour mixture over casserole. Sprinkle with remaining cheese. Bake at 350° for 30 to 45 minutes until custard is set and top is a crusty golden brown.
Mix first 4 ingredients. Coat crackers well with mixture. Spread mixture onto cookie sheet and let dry for 1 hour. Store in airtight container.
Cream shortening; add sugar and salt gradually, creaming well. Add almonds. Mix. Blend in flour and mix thoroughly. Blend in water and vanilla. Shape in small round balls and flatten slightly. Bake on ungreased cookie sheet at 325° for 12 to 15 minutes. Dip in confectioners sugar while still warm.
Mix sugar and cornstarch; add vinegar, beet juice, butter and salt. Boil five minutes or until slightly thickened. Add beets and let cook over low heat 15 to 20 minutes. Serves 6.
Peel, core and thinly slice apples. Sprinkle with lemon juice. Combine sugar, flour, spices and dash of salt. Mix with apples. Prepare pastry; fill. Dot with butter. Adjust top crust; brush with milk and sprinkle with sugar, if desired. Cover edges with foil. Bake in 375° oven 25 minutes. Remove foil; bake 20 to 25 minutes more.
Slice pickles, onions and green pepper very thin and mix. Mix the sugar, vinegar and salt together. Let set for 1 hour and stir often before adding to pickles, onions and green pepper. Keeps in refrigerator up to 3 months.
Place bottom layer of pie crust in pie pan. Peel apples, dice and place in pie crust. Top apples with sugars, water, nutmeg, cinnamon, lemon juice and vanilla. Cut butter in small pieces over mixture. Top with remaining pie crust. Use fork to make tiny holes on top. Sprinkle with a little sugar, nutmeg and butter slices. Bake for 30 minutes or until brown.
Heat oil in skillet. Add cauliflowerets and cook covered over low heat 10 to 12 minutes; stir occasionally. Add peas, salt and dash of pepper; cover and cook 10 minutes. Stir in pimiento. Serves 8.
Fry hamburger and onions. Put all the ingredients together and simmer until mixed. Serve on hamburger buns.
Mix flour and margarine until like coarse corn meal. Spread in a 9 x 12-inch pan. Cook in oven for 20 minutes at 350°. Cool.
Heat oven to 375°. Grease and flour 12 muffin cups. In large bowl, with a fork, combine flour, brown sugar, baking powder and salt. Stir in chocolate chips and pecans.
In saucepan, place all ingredients, except oatmeal, stirring constantly. Remove from heat and stir in oatmeal. Drop by teaspoon on wax paper. Chill until firm.
Cream together brown sugar, butter, eggs and soda mixture. Sift together three times flour, nutmeg, cinnamon, cloves and salt. Chop and mix with dry ingredients cherries, pineapple, raisins and pecans. Mix in the butter and sugar, then add 1/2 cup orange juice (frozen) and mix with hands. Bake 20 minutes at 300°. It is a good substitute for fruit cake and much easier to make. Store in airtight container for a week.
Mix together by hand. Form into balls. Place apart on cookie sheet. Bake at 350° for 15 minutes.
Heat oven to 325°. Sprinkle cheese in square 9 x 9-inch pan. Dot with butter. Mix cream, mustard, salt and pepper; pour half over cheese. Pour eggs over top, then remaining cream mixture. Bake 25 minutes. Serve immediately.
Beat eggs, then add sugar, milk and vanilla. With a wooden spoon blending dry ingredients. Pour into large greased and floured cookie sheet. Bake at 300 degrees for 20 minutes. Right from oven, spread on peanut butter, allow to cool, melt chocolate bars and spread on top.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes.
Cook ground beef over medium-high heat until browned. Pour off fat. Add 1/2 cup enchilada sauce. Spray baking sheet with cooking spray. Place 1 tortilla on sheet, then top with 1/3 of meat mixture and 1/4 cup of cheese. Top with 1 tortilla, 1/2 of refried beans, 1/2 enchilada sauce, 1 can chilies and 1/4 cup cheese. Repeat all layers. Top with 1 tortilla, remaining meat mixture and 1/4 cup cheese. Top with remaining tortilla. Cover with foil. Bake at 400° for 40 minutes or until hot. Uncover; top with remaining enchilada sauce and cheese. Bake 5 minutes. Cut into wedges. Serves 8.
Cook ground beef, onion and green pepper in skillet until lightly browned; pour off excess fat. Add catsup, water, mustard, salt and pepper. Simmer 5 minutes. Serve on buns. Serves 4.
Bring 5 cups water, sugar and cloves to a boil. Boil 5 minutes. Set aside. Bring 8 cups water and tea bag(s) to a boil. Set aside and let steep 5 minutes. Add all ingredients together and heat just below boiling point. Let cool and store in refrigerator. Heat as needed. Makes 4 quarts.
Wash, quarter and core the apples. Place them in a large cooking pot and add the water. Over medium heat, cook the apples until they are nearly soft. Add the sugar, lemon juice and cinnamon. Cook the mixture for a few minutes longer, then press it through a strainer and let it cool. Serve it warm or cold. Makes about 5 cups applesauce.
Melt margarine, cool and mix with pecans and flour. Press mixture into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes; let cool.
Cook lasagna noodles according to package; drain. Arrange 4 noodles to cover bottom of a greased 9 x 13-inch baking dish. Cook onion in butter until just tender; blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread half atop noodles. Combine soup, milk and wine. Stir in shrimp and crab. Spread half over cottage cheese layer. Repeat layers of noodles, cheese mixture and seafood mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 45 minutes. Top with shredded American cheese. Bake until cheese melts, 2 to 3 minutes. Let stand 15 minutes and serve. Makes 12 servings.
Melt in double boiler peanut butter morsels. Stir until smooth; set aside. Combine flour, soda, baking powder and salt. Set aside. Combine butter and sugar. Beat until creamy. Blend in melted morsels. Beat in eggs and vanilla. Alternately blend in flour and milk. Pour into 9 x 13-inch well-greased pan. Bake 35 to 40 minutes at 350°. Cool.
In medium bowl stir strawberries, eggs and oil. Combine all dry ingredients. Mix into strawberry mixture. Stir only to blend. Grease and flour 9 x 5-inch loaf pan. Bake in 350° oven for 1 hour.
Chop onion; add vinegar, catsup, brown sugar and mustard. Mix well. Add ground beef and add water, if needed. Add meat to catsup mixture and heat to boiling.
Mix all ingredients together in a freezer-proof bowl with lid and freeze. Stir it a couple of times while it's freezing. Mix well, not freeze solid, it remains slushy because of alcohol.
Cut corn tortillas into triangles. Fry until brown or crispy. Drain well. Mix all ingredients together. Place bowl on plate with chips arranged around it.
Mix everything, but eggs and oil, and pour into a buttered pan. Beat eggs and oil and pour over mixture. Bake until golden brown at 350° for 60 minutes.
Place the beef, celery, potato slices and carrot slices in greased casserole in the order listed. Sprinkle the dry onion soup mix on potatoes and carrots. Put the soup on top. Cover; bake for 1 1/8 hours in a 350° oven. Top with onions the last 10 minutes.
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened, but not set. Stir in celery. Pour into 4-cup ring mold. Chill until firm.
Grease 1/2-quart casserole with butter. Mix all ingredients together in casserole. Bake at 350° for 40 minutes.
Place apples in well-greased 8 or 9-inch pie pan. Combine 1/4 cup sugar and cinnamon. Sprinkle over apples.
Mix in order given. Bake at 350° for 10 minutes. Do not overbake.
Mix the first 3 ingredients with mixer until fluffy. Add pineapple, well drained of juice. Pour into large glass dish and cover with clear wrap. Let sit overnight.
Beat eggs in milk. Roll meat in egg mixture, then cracker crumbs. Roll meat second time in eggs and crackers. Fry in medium hot oil slowly until done. Cover meat with cheese. Cover pan until cheese melts.
Combine beef, celery, almonds, seasoned salt, bread crumbs, 1 tablespoon soy sauce and eggs. Shape into 1/2-inch balls. Roll in cornstarch and brown in hot oil. Reduce heat and simmer 15 minutes; turn often. Drain fat. Blend remaining soy sauce, drained pineapple plus water to make 2 cups, and 3 tablespoons cornstarch; pour over meatballs and heat. Add green pepper after meatballs and sauce are heated. Serve over rice, if wished.
Heat oven to 400°. Grease a 9 x 13-inch pan. Pour potatoes in bottom. Mix soup, mushrooms, sour cream, cheese, salt and pepper. Pour over potatoes. Mix butter and corn flake crumbs and sprinkle on top after casserole has baked 45 minutes covered with foil. Bake until brown after adding crumbs.
Mix all together and put in loaf pan. Crunch cornflakes over top. Heat at 350° for 30 minutes or until brown.
Preheat oven to 375 degrees. Butter a 2 quart ovenproof casserole dish and set aside. Cook pasta in a large pot of boiling salted water until al dente. Drain. Bring half and half, basil, and crushed red pepper to a simmer in a large saucepan over medium high heat. Add cheeses one handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat and stir in eggs. Season with salt and pepper to taste. Mix in pasta and spoon into prepared dish. Bake until heated through, approximately 10 minutes.
Cook lasagna noodles and drain. Brown hamburg and onion; drain. Add spaghetti sauce and mushrooms to hamburg.
Boil green tomatoes and chiles in a large pot until ready. Blend them in a blender until saucy. In a heated pan, put oil. Add the tortillas and cook until soft. Pour sauce in another pan and place tortillas over it. Put the tortillas on a plate and put chicken in it. Fold it like a taco. Put cheese, lettuce and tomatoes over it. Enjoy.
Blend fruit juices and vodka, then add ginger ale. Pour over sherbet and ice cubes. In a punch bowl, blend, then add strawberries and pour champagne on top.
Saute meat, onion and green pepper. Drain off fat. Add paste, water, salt, pepper, sugar and seasoning. Simmer 15 minutes. Parboil shells in salted water, approximately 6 minutes. Drain on paper towel. Fill shells with combined Ricotta (or cottage), Mozzarella and Parmesan cheeses and parsley. Place shells in shallow baking dish. Cover with sauce. Bake in a 350° oven for 20 to 30 minutes.
Melt oil in skillet. Saute onion and pepper until tender. Cut meat into serving pieces; season with salt and pepper and coat with flour. Remove onions and peppers from pan. Brown meat. Top meat with onions and peppers. Mix tomatoes and rest of ingredients. Pour over steak. Cover tightly. Cook slowly for 1 hour or until meat is tender.
Mix butter, cream cheese and powdered sugar in bowl. In separate bowl, mix milk and pudding. Fold in Cool Whip; mix with cream cheese mixture. Layer in deep bowl 1/3 crushed Oreo cookies, 1/2 pudding mixture, 1/3 cookies, rest of pudding and rest of cookies. Put in refrigerator.
Beat flour, sugar, cocoa and water; mix well. Add oil and beat well. Add salt, vanilla and baking soda, dissolved in vinegar; mix well. Pour half of batter into a well-greased and floured 13 x 9 x 2-inch pan.
Mix and let cool in refrigerator, shape and bake on ungreased cookie sheet for 20 minutes at 300°. Roll in powdered sugar.
Mix with wooden spoon.	Bake at 325° for 8 minutes. Use any brand or flavor of cake mix.
Melt shortening and cocoa. In large bowl mix together eggs, sugar, vanilla and cocoa mix. Gradually add flour until well blended. Add nuts and bake in greased 8 x 12-inch pan for 25 to 30 minutes at 350°. Cool and cut into squares.