HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients until well blended. Fill each unbaked tart shell (see following recipe). Bake at 350° for 15 to 20 minutes. Dust tops with powdered sugar when cool.
Dust veal in flour. Brown veal in very hot oil. Remove and toss in garlic and onion. When onion is transparent, stir in curry powder, cumin, red pepper and ginger. Cook, stirring over low heat. Pour in chicken broth and bouillon and bring to simmer, stirring up all the browned bits with a wooden spoon. Return meat to the skillet; baste with broth. Cover tightly and simmer over low heat for about 1 1/2 hours or until tender. Stir occasionally to prevent scorching and add water or stock if sauce seems too thick. Stir in lime juice and season to taste with salt. Just before serving, sprinkle with minced scallions. Serve with chutney and small dishes of chopped egg yolk, chopped egg white, ground peanuts and shredded coconut.
Place chicken or turkey in a 13 x 9-inch baking dish. Top with rice and seasoning pack. Add onion soup and water. Top with mushroom soup. Cover with foil and bake in 350° oven for 1 1/2 hours.
Prepare Creamettes spaghetti according to package directions, adding broccoli and carrot during last 2 minutes of cooking time; drain. In large bowl, combine spaghetti, broccoli, carrot and next 3 ingredients. Toss to mix. Add Hormel chunk ham; toss to mix. Serve immediately or cover and chill thoroughly. Toss gently before serving. Garnish as desired. Refrigerate leftovers.
Melt peanut butter and margarine together over low heat. Remove from heat and add powdered sugar. Mix thoroughly. Place in square pan and cool. Cut in squares.
Beat egg yolks; add buttermilk, vanilla and raisins. Mix well. Add sugar and flour and mix well. Cook on top of stove until thick, stirring to keep from burning. Make meringue from egg whites.
Combine egg, bread crumbs, onion, green pepper, salt and pepper. Add beef; mix well. Shape into 6 patties (3/4-inch thick). Broil 3 inches from heat for 6 minutes. Turn and broil 4 minutes longer. Makes 6 servings.
Cream 1/2 cup of sugar and margarine. Mix with graham cracker crumbs. Pack down over bottom of a 9 x 12-inch pan.
Combine first 6 ingredients in a bowl and stir well. Divide into 4 equal portions, shaping each into 1/2-inch patty. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add patties and cook 6 minutes on each side until browned. Remove from skillet. Set aside and keep warm. Re-coat skillet with cooking spray. Add mushrooms. Saute over medium heat 3 minutes. Add consomm and Worcestershire sauce. Cook 10 minutes. Return patties to skillet. Cover, reduce heat and simmer 15 minutes. Remove patties from skillet. Set aside and keep warm. Combine water and cornstarch. Stir well. Stir cornstarch mixture into broth mixture in skillet. Bring to a boil and cook 1 minute or until thick, stirring constantly. Spoon gravy over patties. Makes 4 servings (1 patty and about 6 tablespoons gravy).
In a saucepan, saute onion in butter until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over meat. Bake until meat is done, basting occasionally. (Will barbecue 3 to 4 pounds.)
Blend all ingredients, except celery seed, adding the oil gradually and the vinegar in small amounts, each time adding the oil first and vinegar last. Stir in celery seed last.
Melt chocolate and butterscotch bits on low heat, stirring occasionally until smooth. Add peanuts. Drop by teaspoonful onto wax paper.
Sterilize jars and lids and keep in hot water until ready to use. Pack okra in jar. On top place 1 red pepper, 1 green chili pepper and 2 cloves garlic. In small pan, combine vinegar, salt and 1/2 cup water. Bring to boil and pour over okra. Let stand at room temperature. Refrigerate 2 weeks before serving.
Mix all ingredients and bake at 350° until apples are just tender. Note: Can use fresh fruit if in season.
Cook shells according to package. Drain fruit cocktail, reserving juice. Combine flour, sugar, eggs and juice in pan. Bring to a boil, stirring constantly. Remove from heat and let cool. Combine with shells; refrigerate at least 1 hour or overnight. Mix in fruit and Cool Whip. Ready to serve.
Mix well. Pour over prebaked cake. Bake 45 minutes at 300°.
Heat oven to 350°. Grease and flour pan. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Pour into pan. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.
In a double boiler, combine caramel, milk and oleo. Cook over water until caramel is melted; mix well. Insert a toothpick in a marshmallow, roll in caramel mixture. Drain excess caramel mixture off of marshmallow. Then roll in Rice Krispies. Pat the Rice Krispies well.
Mix cake mix, 1 stick butter, and eggs. Press into a 9 x 13 buttered and floured cake pan.
Cook broccoli for 5 minutes in boiling water; drain. Combine the next 4 ingredients and add broccoli. Pour into buttered casserole. Top with Ritz cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
Cook all ingredients until onion is tender. Serve with rice, slaw or on a bun.
Preheat oven to 375°. Use two 8 or 9-inch round cake pans. Combine mix, eggs, butter and water in a large mixer bowl. Mix, bake and cool as directed on package of cake mix. Refrigerate layers to make splitting easier. Split each cake into 2 halves.
Heat oil. When hot, add chopped onions, ginger and chilies. Saute the mixture on medium heat until the onions become tender. Add chopped tomatoes and all the spices. Saute a few more minutes. Add black-eyed peas; cook the mixture on medium heat for about 30 minutes, stirring occasionally. Add 1 to 2 tablespoons of water to prevent sticking. Take away from heat and garnish with chopped cilantro.
In a large bowl, use pastry blender to work flour and shortening together to the consistency of coarse meal. Set aside in refrigerator.
Combine mayonnaise, margarine, cheese, mushrooms, olives, onion, garlic powder and peppers. Spread on French bread. Bake until cheese is melted and bread is hot at 350°.
Mix tomatoes and sugar together. Add onions and blend in skillet. Melt butter. Place bread crumbs in butter and brown. In casserole dish, place one layer of bread crumbs. Then one layer of tomato mixture. Continue layering, ending with 1 layer of bread crumbs on top. Bake in oven for 30 minutes. Yield: 4 servings.
Beat eggs with water, salt and pepper. Melt butter. Add green pepper and onion. Cook until soft (about 8 minutes). Add beaten eggs and cook until light brown on bottom. Fold and serve.
Brown ham slightly in butter. Whip potatoes until smooth and mix with eggs, milk, lemon juice and salt; whip again. Mix with ham and drippings; turn into a buttered casserole dish. Bake at 350° for 45 minutes.
Combine sugar and evaporated milk. Put in microwave for 4 minutes on High. Stir and add rest of ingredients. Pour into a greased 8 x 8-inch pan and cool.
Soak 12-inch bamboo skewers in water for 1 hour to prevent burning.
Soak beans all night or at least 3 or 4 hours. Put in pot and cover with water; add salt and boil. Add cilantro, cumin, cayenne pepper and garlic. Add ham, sausage or bacon pieces. Cook until done. Add water as needed, beans juice should be slightly thick.
Heat oven to 350°. Unroll dough; separate at perforations to form 8 strips. On 1 large or 2 small ungreased cookie sheets, form each strip of dough into desired letter. Brush with margarine.
Combine shortening, salt, soda and peanut butter. Mix well. Add sugars and cream together. Add eggs, mixing well. Add flour and blend. Roll into balls. Mash with fork dipped in flour. Bake at 325° for 15 to 20 minutes.
Remove 12 large outer leaves from cabbage. Trim off thick part of each leaf. Add leaves and 1 teaspoon salt to boiling water. Allow to stand 5 minutes so they become pliable. Drain. Combine onions, garlic, ground meat, rice, eggs, pepper and 1 teaspoon salt. Place mound of meat mixture (about 1/2 cup) in hollow of each leaf. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll. Arrange cabbage rolls, seam-side down, in a single layer in lightly buttered shallow, 3-quart baking pan.
Mix first 2 ingredients together and knead a bit until dough is earlobe consistency. Cover the ball of dough with a bowl inverted on the counter and let dough sit 20 to 30 minutes. You can make the rest of the dinner in the meantime. Flour counter liberally. Heat a skillet to medium-high heat and break balls of dough about 1 1/2 to 2-inches in diameter. One at a time, roll the balls out to about 4 to 5-inches in diameter and put the rolled chapatis into the heated dry skillet. The chapatis should get little bubbles on the top surface in 15 to 20 seconds. Using tongs, flip the chapati over to the other side and cook a few seconds.
In mixer whip butter until it is light and fluffy. Add sugar, then almond and vanilla extracts. Sift flour with salt and baking powder. Add 1/3 cup flour mixture to the butter and sugar mixture, then 1/2 milk. Blend well. Add 1/3 more flour, the milk and then the last of the flour. Mix well. Whip egg whites until stiff but not dry. Fold whites into cake mixture and divide into 3 (9-inch) cake pans that have been greased and floured. Bake in 350° oven for 25 to 30 minutes, until cake is firm. Let stand a few minutes and then remove from pans to cake racks to cool. Frost with Almond Butter Cream Frosting.
Mix all ingredients together and put in a 7 1/2 x 11 1/2-inch casserole. Cover with crushed potato chips. Bake at 350° for 15 minutes.
Have a large container of water boiling. Drop cucumbers into water for 3 to 4 minutes. Remove and pack into hot jars. Add onion slices, garlic cloves, pepper and dill. Boil water and vinegar and pour over mixture in jars. Seal.
Boil noodles according to package and drain. Add all ingredients except cheese, mix well. Add grated cheese reserving 3/4 cups for top before baking. Spread in 9 x 13-inch pan (metal or glass). You can either sprinkle cheese on top or mix cheese with bread crumbs and spread on top. Bake, covered with foil, at 350° for 1 1/4 hours. If you mix the bread crumbs and cheese together, take foil off after one hour and continue baking 15 minutes.
Mix sugar, salt and cocoa in large heavy saucepan. Add milk and mix well. Cook over medium heat until soft ball forms when a little is dropped in cold water. You should be able to pick this ball up in your fingers. Remove from heat and drop in margarine. Do not stir. Cool until you can hold you hand on the bottom of the pan. Stir until vanilla and margarine are mixed in and fudge loses its shine. It will be very thick. Add nuts. Mix and pour in buttered pan. Cut in squares. Let cool and break apart.
Cream shortening and sugar gradually. Add eggs, one at a time. Add milk alternately with flour. Add flavoring. Pour into large tube pan. Bake at 300° for 1 1/2 hours.
Prepare cake mix per package directions, adding cocoa before adding egg white mixture. Fill cups with cake batter. Mound tops slightly. Stand in muffin tins. Bake at 375° for 15 to 20 minutes or until lightly browned or toothpick inserted in center comes out clean. Cool in pans on rack. Store in airtight bags. Frost and decorate. Makes 24.
Place meat and ginger ale in pan and simmer until liquid is about gone and meat is tender. Flake meat with fork and add chili sauce and heat through.
Preheat oven to 325°. Cream butter and cream cheese. Gradually add sugar, salt and vanilla, beating well. Alternately add eggs and flour until mixed thoroughly. Pour batter into well-greased tube pan and bake for 1 1/2 hours.
Cut chicken into serving pieces; dip into flour seasoned with salt and pepper. Brown in hot fat. Combine remaining ingredients, using 1/2 cup soup to make dressing. Arrange chicken on sides of greased crock-pot. Pile dressing in center. Make gravy of pan drippings, using 2 tablespoons flour and enough water with remaining soup to make 2 cups. Pour over chicken and dressing. Cook 2 to 2 1/2 hours on high temperature of crock-pot.
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15--20 minutes or until potatoes are tender. Stir in beef and 2 C. of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper to taste if desired. Top with bacon just before serving.
Purchase box of Pillsbury pumpkin bread. Follow the directions on the box. Impress your family and friends.
Cut the elephant into bite size pieces; this takes awhile. Marinate in lots and lots of apple cider. Add spices to taste and enough brown gravy to cover. Cook over kerosene fire for about 4 weeks or until tender. This will serve approximately 3,796 people. If more are expected, add the two rabbits. But do this only if necessary, as most people do not like hare in their stew.
Put in layers as listed. Spread salad dressing over top to seal. Sprinkle 1 jar Romano cheese over this, then sprinkle 3 teaspoons sugar. Refrigerate overnight or 12 hours.
In large saucepan, stir together potatoes, carrots, onions, celery, tomatoes, salt, pepper, bay leaf and 3 cups water. Cover; simmer 30 minutes. Mix together beef, egg and parsley. Shape into 1-inch balls. Add to soup. Simmer covered 15 minutes or until meatballs are tender.
Cream butter. Add sugar and one egg at a time. Beat. Add baking soda, flour, bananas and nuts. Mix well. Turn into greased loaf pan. Bake at 350° for 1 hour or until golden.
Put into pie dish in order listed. Put in 400° oven until cheese melts. Serve with Doritos.
Sprinkle cinnamon and sugar on top. Bake at 350° for 1 1/2 hours.
Mix cake as directed on package and cook in a 9 x 13-inch pan. While still hot, poke holes in cake. Mix cream of coconut and Eagle Brand milk together and pour over cake. Cool cake, then put Cool Whip on top. Sprinkle coconut over the Cool Whip. Better if it sets a day or so before serving. Keep refrigerated.
Heat oven to 375°. In center of each tortilla, place 1/4 cup chicken (chopped), 2 tablespoons cheese and 2 tablespoons salsa. Roll up and arrange seam-side down in a casserole dish. Top with remaining salsa and cheese. Bake about 25 minutes or until thoroughly heated. Makes 4 to 6 servings.
To toast oats, spread onto ungreased cake pan. Bake at 350° for 14 to 18 minutes; cool. In medium bowl, stir together flour, baking powder, salt and cinnamon. Stir in sugar and toasted oats. In small bowl, beat egg. Add milk and molasses to egg; beat well. Add to flour mixture. Add oil. Stir until dry ingredients are moistened. Fill muffin tins sprayed with cooking spray 2/3 full. Bake in preheated 400° oven 15 to 18 minutes.
In a 4 quart saucepan, saute celery and onion in margarine until tender. Add broth; heat to boiling. Remove from heat; add stuffing, cranberries and pecans. Mix well. Use to stuff a 12 to 14 lb. turkey, or bake in a lightly greased baking dish at 400° until browned, about 20 to 25 minutes.
Start oven at 375° and grease shallow pan. Put both kinds of bread in large bowl. Pour 1 cup water over bread and let soak for several minutes. Then mash fine with fork. Combine meat, bread, parsley, chopped onion, Parmesan cheese, egg, salt and pepper. Shape into loaf. Bake 30 minutes. Pour tomato sauce or soup on. Sprinkle oregano and bake 30 minutes more.
Melt margarine in baking dish. Mix flour, baking powder, sugar and milk. Pour into baking dish. Place fruit in the middle of the baking dish. Do not stir. Place in 375° preheated oven. Bake for 35 minutes, until golden brown.
Blend cream cheese, chocolate syrup and Cool Whip thoroughly. Add pecans. Spread into pie shell and top with remaining Cool Whip. Sprinkle with coconut. Refrigerate. May be frozen for future use.
Use skillet to brown cut up chops in oil. Let simmer, covered, until completely done. Prepare Rice-A-Roni according to box directions. Reduce the water suggested on the box for fluffier rice. Combine rice with meat and mix well. Add egg. Stir frequently. Serve with cooked Chinese vegetables poured on top of rice/chop mixture.
Melt butter in large skillet. Simmer mushrooms and grated lemon rind 10 minutes. Cook noodles while mushrooms simmer. Add heavy cream to mushrooms. Stir and simmer 10 minutes. Add noodles; toss and sprinkle in Parmesan cheese. Toss again and serve. Serves 6.
Brown Ramen noodles (noodles only), save seasoning packets. Put sesame seeds in butter. Add all other ingredients and mix well.
Brown beef in a 3-quart saucepan. Drain off fat. Add sauce and water. Simmer about 10 minutes. Combine remaining ingredients for filling (except lasagna noodles). Pour about 1 cup of mixture on bottom of casserole dish. Layer 3 pieces of noodles. Cover with about 1 1/2 cups of sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce. Cover with foil and bake at 350° for 55 to 60 minutes. Remove foil and bake about 10 minutes longer.
Sift together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt into a large mixing bowl. Make a hole in the center and add oil, water, pumpkin, vanilla and eggs. Beat until well mixed. Stir in walnuts. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350°.
Heat tortillas in 350° oven, about 3 minutes if you like them soft, or 5 minutes if you like them crisper. In the meantime, cook bacon until crisp. Scramble and cook the eggs in a frying pan according to your taste. Place one slice of bacon in each tortilla. Spoon scrambled eggs over bacon. Sprinkle with cheese and your favorite toppings. Roll them up and enjoy!
Pour water into slightly warm mixing bowl. Dissolve yeast; stir well. Add milk, shortening, egg and dry ingredients.
Place rice, milk and salt in a large pan; begin to cook over medium heat. When milk is warm, add sugar and continue to cook slowly, stirring every 5 to 10 minutes. Requires 1 to 1 1/2 hours of cooking. Add raisins halfway through cooking. When rice is thick, add ice cream and 1 teaspoon vanilla. Let cool in refrigerator. Sprinkle with cinnamon.
Spray a 9 x 14-inch pan with Pam. Layer in following order: apple filling, crushed pineapple, brown sugar, cake mix, coconut and nuts. Bake at 350° for 50 minutes. Cut into 24 small squares. Can be eaten hot or cold. Keep refrigerated.
Saute first 4 ingredients in hot oil in a skillet over high heat for 5 minutes or until crisp-tender. Remove from skillet. Cut chicken into bite size pieces. Saute chicken in drippings in skillet until tender. Combine cornstarch, soy sauce and chicken broth, stirring until cornstarch dissolves. Add to chicken and stir until mixture begins to bubble. Cook 1 minute. Stir constantly. Return vegetables to skillet. Stir until heated. Serve over rice. Makes approximately 6 servings.
Mix Veg-All, cheese, onion and mayonnaise. Place in casserole. Crush crackers and sprinkle over vegetables. Pour melted oleo over crackers. Bake for 30 to 45 minutes at 350°.
Preheat oven to 350°. Drain green beans and corn. Mix all ingredients together well. Bake for 1 hour. Crush Ritz crackers; mix with melted butter. Spread over casserole. Bake an additional 15 minutes.
Brown ground beef; add sauce and simmer 10 minutes. Cook noodles according to package directions. Mix cream cheese and sour cream. Place noodles in greased baking dish. Layer cream cheese mixture with meat sauce and Cheddar cheese. Bake 30 minutes at 350°.
Place pork chops in 13 x 9-inch baking dish. Combine remaining ingredients; pour over pork chops. Cover and refrigerate for about 8 hours. Serves 6.
Mix together all ingredients and cook for 1 hour over low heat. Add 1 teaspoon Parkay and 1 teaspoon vanilla. Add few drops red food coloring. Beat until creamy and drop on cookie sheet lined with foil to form patties.
Drain liquid from beets into saucepan. Blend in cornstarch and heat until thickened. Add sugar, margarine and vinegar. Add beets and heat thoroughly. Serves 4 to 6.
Slice 1 package of cookies into 24 slices and place in bottom of pan. Mix remaining ingredients and pour over cookies. Slice other package of cookies and place on top of cream cheese mixture. Bake at 350° for 25 to 30 minutes. Slice and serve.
Cut slightly cooled potatoes into 1-inch cubes. In a large bowl, combine potatoes, onions and salad dressing; toss gently. Dust with paprika. Garnish with bacon bits. Serve warm or at room temperature.
Brown sausage until crumbly; drain. Saute celery, onion and pepper in 1 tablespoon grease. Cook soup mix and rice in boiling water for 7 minutes. Mix all together and bake 1 hour at 350°. Slivered almonds may be added if desired.
Brown sausage and drain. Mix all other ingredients in bowl and add sausage. Pour into 8 x 10-inch baking dish. Bake at 350° for 30 minutes, then at 300° for 15 minutes. Prepare ahead. Refrigerate overnight.
Mix sugar and oil; add eggs, one at a time. Beat well. Add dry ingredients; fold in grated carrots and nuts. Bake in large flat pan at 350° for 40 to 45 minutes.
Mix flour, milk, baking powder, egg and grated cheese until well mixed. Add pepperoni. Grease small muffin tins. Fill tins 3/4 full with mixture. Bake at 350° for 25 to 30 minutes. Makes 24 to 30 puffs.
Combine first 5 ingredients. Cut in the shortening; mix the egg with the milk, then add to the other ingredients. Roll wieners, one at a time in mixture and pan-fry in hot grease until brown.
Beat Crisco and sugar together until creamy and sugar is gone. Meanwhile, in a small pot, add flour and milk, stirring with a wire whisk constantly until it thickens. Cool completely. Then add everything together and beat until creamy. Next, add vanilla and beat until fluffy.
Mix together ingredients. Top with crushed potato chips. Bake at 350° for 40 minutes.
Bring wine and other ingredients to a boil. Stir until sugar dissolves. Let stand briefly (about 3 to 5 minutes). Serve in mugs with 1 cinnamon stick. Great hot beverage for cold winter days.
Cook spinach as directed. Drain. Place all ingredients and 1/4 of spinach in large bowl. Blend with electric blender until mixture is partially blended. Add remaining spinach a little at a time. Blend until smooth about 2 minutes. Serve in hollowed out round bread.
Whip pudding, milk, Cool Whip and sour cream together. Line a 9 x 13-inch pan with vanilla wafers. Add 1/2 of pudding, then layer bananas. Repeat wafers, pudding and bananas. Refrigerate. (This can be made in 1/2 recipe for smaller family.)
Grease 4 loaf pans and flour. Then fill 1/2 full and bake at 350° for 1 hour.
In a large bowl, stir together cornstarch and 1/4 cup cold water. Add sugar, lemon juice and the blackberries; combine this mixture thoroughly. Pour into an 8-inch skillet or baking pan (2 inches deep). In a bowl, combine flour, remaining sugar, baking powder and salt; mix well. Blend in butter. Add 1/4 cup boiling water. Stir until it forms a dough. Bring the berry mixture to a boil on top of the stove, stirring often. Drop tablespoons of dough into boiling mixture until all dough is used up. Stir and bake in preheated oven at 400° for 20 to 25 minutes. Serve warm with ice cream.
Stir apples and sugar in a bowl; let stand until juice forms. Sift flour, soda and salt; mix into apple mixture. Beat eggs well; add oil and vanilla. Stir well. Bake in greased 8 x 8-inch pan at 350° until done.
You must have the starter before you do any of the following. You get the starter from a friend, or you can make your own starter.
Boil vegetables in 2 cups water until tender, about 10 minutes. Chop into smaller pieces. Do not drain. Add remaining ingredients. Simmer 1/2 hour or until heated thoroughly.
Dissolve jello in boiling water; cool. Add lemon juice. Beat cream cheese well. Add sugar; beat well. Add vanilla and the cooled jello mixture; mix well.
Cut rolls into halves. Place ham and cheese in between rolls. Melt butter and add all remaining ingredients. Pour over rolls. Bake at 350° for 12 to 15 minutes.
Put paste through a food processor. Mix all ingredients together. Roll into walnut size balls. Top with 1/4 cherry. Bake on parchment paper in a 325° oven for 20 to 25 minutes. Cool completely before removing from paper.