HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash meat, dry and then flour. Brown in small amount of hot oil. Remove oil and add water until the pot is 1/3 to 1/2 full. Add sliced onions and Bovril. Mix with cooking liquid. Cook at least 4 hours. Add more water as it evaporates (and more Bovril, if desired). May also add 1 cup red wine.
Butter 3-quart casserole dish lightly. Pour rice in bottom. Add chopped celery, onion and sliced mushrooms; mix lightly. Place uncooked chicken breasts on top of this. Mix soup and water and pour over chicken and rice. Cover and bake at 350° for 1 hour.
Mix sugar, cocoa and salt. Add eggs, milk and vanilla; mix well. Add coconut and margarine. Pour into 2 prepared pie shells. Bake at 325° for 40 minutes.
Wash muscadines and pop out pulp. Use pulp for jam if desired. Place hulls in boiler, cover with water and cook until tender. Add sugar. Cook slowly until sugar melts. Roll out dough; cut into strips. Pour hulls into pan. Cover with dough strips. Dot with margarine. (Can be made in layers too.) Bake at 425° until brown.
Preheat oven to 350°. Clean and devein shrimp. Crush crackers; place in a bowl. Add melted margarine and sherry. Mix well (if not moist, add more margarine.) Season with garlic powder and salt and pepper. Slit shrimp and place a mound of stuffing. Bake in a 13 x 9-inch dish; try to keep upright. Sprinkle with parsley flakes. Bake for 25 to 30 minutes.
Pour 1 cup of the sugar over peaches; set aside. Mix together other cup of sugar, Bisquick and milk. Melt the margarine in baking dish. Pour batter over this (do not stir). Spoon in peach mixture over batter. Bake in preheated oven at 350° for 1 hour.
In saucepan, combine sugar, cornstarch, and salt; gradually add milk; add chocolate. Cook and stir over medium heat till mixture boils and thickens. Cook two minutes longer. Remove from heat.
Cream first two ingredients. Add dry ingredients. Mix until crumbly. Add 1/2 of eggs, mix well. Spread in greased 8-inch square pan. Spread pineapple. Mix sugar, melted butter and coconut. Add rest of eggs. Mix and spread over pineapple. Bake at 350° for 30 to 35 minutes. Cool and cut. Makes 24 bars.
In skillet, brown the ground beef, celery, onion and green pepper until beef is browned. Drain. Add 3 cups water and bring to boil. Combine in a small bowl the cornstarch, sugar, ginger, soy sauce and 1/3 cup water. Add to meat mixture and cook until thickened. Stir in bamboo sprouts, pea pods, mushrooms and water chestnuts. Simmer until heated through. Serve over chow mein noodles or rice. It's a wonderful meal!
Brown meat and onion with Worcestershire sauce. Add everything else and simmer 15 to 30 minutes. Serve with cornbread.
Combine potatoes, onions and celery and cover with 2 inches of water over potatoes. Boil until almost done; add macaroni. Cook until tender. Add corn. Add milk.
Place in a saucepan the syrup, cold water, salt, cloves, cinnamon and nutmeg. Bring to a boil; cook 3 minutes. Add shortening and cool. Dissolve soda in hot water. Add to mixture in saucepan. Sift flour and baking powder together; stir into mixture. Pour into a greased tube pan. Bake 1 hour at 325°.
Put Bisquick, margarine, milk and sugar over peaches. (Fold the peaches into the mixture. If peaches aren't sweet enough, sprinkle with sugar.) Dab 2 tablespoons syrup on the top.
Grease 9 x 13-inch pan. Remove crust from bread and place in pan. Sprinkle part of cheese on bread slices. Mix eggs and milk. Pour beaten eggs and milk mixture over bread and cheese. Salt and pepper to taste.
Melt 2 tablespoons butter. Saute garlic, onions and pepper until done. Add shrimp, crumbs, parsley, salt and pepper. Spread 2 tablespoons shrimp mixture on fillet. Roll up lengthwise. Melt remaining 2 tablespoons butter and brush fillet. Bake at 350° for 10 to 15 minutes. Top with Hollandaise Sauce.
Preheat oven to 375°. In a large bowl, combine flour, oats, sugar, baking soda and salt. Cut in margarine until crumbly. Reserve 1 1/2 cups crumbs. Press remainder in bottom of a 9 x 13-inch pan. Bake 15 minutes. Add walnuts to reserved crumb mixture. In a heavy saucepan, over low heat, melt caramels with Eagle Brand, stirring. Spoon apple filling over prepared crust; top with caramel mixture. Bake 20 minutes or until set. Serve warm with ice cream.
In 4-quart pot over medium heat, melt butter. Add lemon juice and mushrooms. Cook until tender, stirring occasionally. Reduce heat to medium low, remove mushrooms with slotted spoon. In same pot, cook onions and stems of mushrooms. Mix in flour, cook briefly (approximately a minute), while stirring constantly. Slowly stir in water and bouillon, cook until thickened, stirring constantly. Pour half of ingredients into a blender jar, cover and blend on high speed until smooth. Repeat with remaining half. Return blender mixture to pot. Add salt, pepper, cream and mushroom slices, reheat to just about boiling.
Mix sweetened milk and lemonade. Add Cool Whip and mix well. Pour mixture into graham cracker pie crust. Chill 3 to 4 hours before serving.
Combine soups with rice in a 9 x 13-inch ungreased baking pan. Place chicken pieces over top. Bake, uncovered, for 1 hour and 15 minutes in 350° oven.
Soften yeast in water. Add sugar, salt and 3 cups flour. Beat by hand or electric mixer until smooth. Add shortening and eggs and beat well again. If using mixer, beat in another cup flour. Then stir in remaining flour or enough to make an easily handled dough. Knead well and place in a greased bowl. Cover and set in a warm place to rise until more than doubled in size (2 hours or longer). Shape into rolls and place in a well-greased pan. Cover and let rise until light (20 to 30 minutes). Bake in 375° oven for 20 to 25 minutes. Makes 2 1/2 to 3 dozen rolls. Dough can be used for making cinnamon rolls.
Mix soup, milk and garlic salt together. Add potatoes and mix well. Place in a 9 x 13-inch pan. Alternate onion slices with mixture. Pour melted margarine on top. Bake at 350° for 1 hour.
Slice mushrooms. Fry bacon until crisp, then drain and crumble. In 3 tablespoons of the bacon drippings, saute mushrooms for 2 minutes. Spread toast with mayonnaise; top with sauteed mushrooms, crumbled bacon, onion rings and cheese. Bake in preheated moderate oven (375°) about 8 minutes or until cheese is melted. Serves 6 as a luncheon dish or cut into quarters and serve as hors d'oeuvres.
Preheat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with wax paper and grease again. Sift together first 3 ingredients; set aside. In small bowl, beat eggs, sugar and vanilla on high speed until thick, about 5 minutes. At low speed, blend in water, then dry ingredients all at once. Pour batter in pan. Bake 14 minutes or until top springs back when touched. Turn out cake on confectioners sugar dusted towel. Roll up in towel. Cool.
Mix all together, but Ritz Bits. Pour over Ritz Bits and let set overnight. Shake to mix. Store in Ziploc bags and they keep well. Cut down on garlic powder if you like.
Combine the Kraft, the Philly and the Hidden Valley. Mix well and shape into a ball. Roll in the nuts. Chill at least an hour before serving.
Mix first 2 ingredients over medium heat until thickened; set aside. Beat butter, Crisco, salt and sugar until fluffy. Add first 2 ingredients and vanilla. Beat until peaks form. Refrigerate 20 minutes before using.
Cream butter and sugar; add egg. Beat until light and fluffy. Stir flour with spices and soda. Add to creamy mixture. Mix well. Cover; chill until firm, about 2 hours.
Brown hamburger and sausage; drain. Saute chopped bell pepper and onions. Combine hamburger, sausage, pepper and onions. Add water, crushed red pepper and garlic. Bring to boil. Add shredded cabbage. Cook until cabbage is tender. Serve with hush puppies or corn bread. Prep time: 25 minutes.
Boil chicken until tender. Remove bones. Chop chicken into small pieces. Saute onion and cook spaghetti as usual. In a large casserole dish, combine chicken, mushrooms, onion, soups, chicken broth and cooked spaghetti, mixing thoroughly. Arrange slices of Mozzarella cheese on top and bake in 350° oven about 20 minutes.
Coat Bundt pan with cooking oil and brown sugar and cinnamon mix. Mix cake and applesauce until batter is smooth. Pour into Bundt pan and bake as directed on box.
Make 24 hours ahead. Blend all ingredients but the bread. Refrigerate overnight. Before serving, cut slice from top of bread and tear out center int bite sized pieces. Fill centers with dip. Place in center of tray and surround with the center pieces. To eat, dip bread pieces into dip.
In bowl, combine all ingredients except chicken; add chicken and toss to coat. Cover bowl and refrigerate for at least 8 hours, occasionally tossing chicken in marinade. Remove chicken from marinade; remove and discard garlic and ginger. In blender container pureed marinade. Arrange chicken parts in disposable aluminum roasting pan; grill over hot coals until tender, basting occasionally with pureed marinade. Transfer chicken and pan juices to serving platter. In small saucepan bring remaining marinade to a boil; serve with chicken. May also substitute turkey for chicken.
Slit dogs down the middle. Place 1/2 cheese strip in each dog. Wrap dog with crescent roll dough. Bake at 375° for 12 minutes. Spray baking sheet with Pam before placing dogs in dough on it.
Mix juice and jelly; baste chicken while grilling or broiling. Boil remaining marinade and serve with chicken.
Mix flour and sugar; set aside. Bring to a boil the butter, cocoa, oil and water. Add to flour and sugar mixture. Then add buttermilk, baking soda, vanilla and eggs. Pour in square pan and bake at 350° for 25 minutes.
Mash cream cheese with cream. Heat 1 cup pear juice to boiling and pour over gelatin. Stir until dissolved. While hot, add to cheese mixture. When cool and thick, add pears mashed with fork. Fold in whipped cream.
Mix sugar, syrup and butter (or margarine). Add eggs and pecans. Pour into 9-inch unbaked pie shell. Bake at 400° for 40 to 45 minutes, or until knife inserted in the center of pie comes out clean.
Mix all ingredients well, in the order listed, and roll into balls in the palm of your hand, about a half-teaspoonful. Flatten cookies with spatula that has been dipped in flour.
Mix sour cream and mushroom soup together and place in casserole dish or roaster. Add dried beef, cut up finely. Add dash of pepper and sliced mushrooms; place chicken breasts on top. Bake at 350° for about 2 1/2 hours. Serve over rice.
Saute onion in butter until tender. Add mustard, Worcestershire sauce and poppy seed. Spread mixture on top and bottom of party rolls, after split in half. Layer ham and Swiss cheese. Cover with foil. Bake for 20 minutes at 350°.
Prepare cake mix as directed on package except add lemon peel before beating. Bake in 13 x 9 x 2-inch pan as directed. Cool. Prepare Lemon Filling; reserve 1/3 cup. Spread remaining filling over cake. Prepare frosting mix as directed on package, except add nutmeg before beating. Frost cake. Swirl reserved filling on frosting or make lattice design. Thin reserved filling with small amount of water if necessary.
Brown ground beef. Mix together with other ingredients. Top with bacon. Bake at 350° for 30 minutes.
Combine tuna, soup and mushrooms in casserole dish. Cook on Full power for 6 to 8 minutes or until mixture is heated through and bubbling. Stir twice during cooking time. Stir in sour cream. Garnish with parsley and serve over noodles or rice as desired.
String celery and chop in small pieces. Peel avocados. Quarter, then cut quarters in half. Use only blade part of green onions. Chop fine. Peel tomatoes and cut in small pieces. Chop garlic extra fine. Chop eggs small. Mix all ingredients in large bowl. Pour Italian dressing in. Mix. Salt and pepper to taste.
Cream sugar and shortening. Add eggs, one at a time. Add vanilla. Sift flour with dry ingredients. Combine bananas with milk; add alternately with sifted dry ingredients. Bake 25 to 30 minutes at 350°.
Melt oleo in 9 x 13-inch pan. Add the rest of ingredients. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool; leave half in pan and fill with softened ice cream. Place rest of mix on top. Freeze.
Saute onions and bell peppers in melted butter. Add flour and cook 5 minutes. Add Ro-Tel tomatoes and cook approximately 10 minutes. Add shrimp. Cook until shrimp turn pink. Add chicken broth to desired thickness. Cook on low heat for 10 more minutes. Serve over rice.
Drop the bag of coffee into the boiling water. Reduce heat and let stand without boiling about 15 minutes, stirring bag through the water with a wooden spoon now and then. Remove the coffee bag when the liquid is strong enough. Stir in sugar until dissolved. Add milk and keep hot until ready to serve. Makes 3 1/2 gallons.
Mix Jiffy pie crust according to directions and separate into two balls of dough. Roll out dough and place half the apples on one edge of each piece of dough. Roll into logs. Place log rolls into a baking dish or a 9 x 13-inch cake pan. Cut through the rolls, making 2-inch sections. Place them randomly in pan. (Don't worry about keeping it neat!)
Cook linguini per package directions. Cut squash and zucchini into 1/4-inch thick slices; then cut slices into thin strips (leave peel on). Cut red pepper into thin strips. Stir-fry vegetables in olive oil with garlic for 2 to 3 minutes. Mix with cooked linguini, wine, salt, basil, tarragon and red pepper. Top with grated Parmesan cheese and serve.
Beat the eggs. Add sugar, pecans, vanilla and salt; mix together. Put in unbaked pie shell and bake at 325° for 50 minutes.
Brown beef and put in another dish. Saute onion, garlic and green pepper until tender, in same pan beef was browned in. Add tomato sauce and seasonings; bring to a boil. Add mushrooms and zucchini. Cover and simmer over medium heat until zucchini is tender. Add water, if necessary. Add meat. Pour into 2-quart casserole dish and sprinkle cheese on top. Bake, uncovered, at 350° for 20 minutes.
Drain one large can tomatoes. Place tomatoes in blender or food processor and add the ingredients. Chop in blender and serve with chips. (Add more pepper and salt to your taste. If you use frozen onions and pepper, the salsa will be almost frozen-delicious! For chunkier salsa, add bell pepper after removing from blender.)
Cook sausage over low heat in a large skillet 8 to 10 minutes; drain. Set aside.
Combine rice and sour cream. Spread 1/2 in buttered 1 1/2-quart casserole dish. Sprinkle grated cheese and green chilies and repeat. Bake at 350° until hot through, about 20 to 30 minutes. Serves 6 to 8.
Blend the granulated sugar, cornstarch and salt. Stir in cherries; cook over medium-low heat, stirring frequently until thick and clear. Reduce heat; cook 2 minutes more. Stir in rum extract; chill thoroughly.
Scoop out center of pineapple; use this pineapple for other use. Combine crushed pineapple, cream cheese, curry powder and toasted coconut. Stuff in pineapple shell. Serve with crackers such as Wheat Thins or Sociables.
Mix ingredients in order given. Place in greased and floured loaf pan and bake at 350° for about 1 hour.
Cook pasta; drain and cool. Add cucumbers and onion. Toss with Italian dressing and Salad Supreme seasoning to taste. Add tomato, green peppers and ripe olives. Toss gently and chill.
Divide flour in half. Cream sugar, Wesson oil and egg yolks until fluffy. Mix nuts and dates with 1/2 cup flour. Add 1 teaspoon baking powder to other 1/2 cup flour. Add salt with creamed egg yolks. Add vanilla, flour, nuts and dates. Mix well. Add beaten egg whites. Mixture will be very stiff. Place in greased and floured loaf pan. Bake at 300° for about 1 1/2 hours.
Mix dry ingredients. Add milk. Mix well. Dip each hot dog in batter, coat well and fry in oil until golden brown. Turn to brown evenly.
Prepare apples in large bowl. Combine Splenda (or sugar), cornstarch, cinnamon, nutmeg and salt in a bowl. Sprinkle this mixture over apples and toss. Spoon apple mixture into crust. Place second crust over filling. Seal edges, trim and flute. Makes 4 slits in top crust. Bake in a 425° preheated oven until top is golden brown, about 40 to 50 minutes.
Mix all together in a large container. Use 2 to 3 heaping spoons for 1 cup.
Butter 8 or 9-inch square pan; set aside. In heavy 4-quart saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to full rolling boil. Boil without stirring to 234° on candy thermometer (soft ball stage). Remove from heat. Add butter, vanilla and nuts. Do not stir. Cool at room temperature to 110°. Beat until fudge thickens and loses some of its gloss. Quickly spread into prepared pan. Cut into squares. Makes about 3 dozen candies.
Mix cake mix, pudding, 4 eggs, oil and 7-Up; cook like cake batter. Makes 4 layers. Mix remaining ingredients; cook until sugar melts. Spread between layers and on top of cake.
Cream sugars with butter and beat until fluffy. Add eggs, one at a time, and beat well after each addition. Fold in vanilla. Blend in flour, salt and baking powder. Fold in coconut, raisins, nuts and zucchini. Pour batter into a lightly greased 10 x 15-inch baking pan. Bake at 350° for 30 to 40 minutes or until cake tests done. Cool and frost with the following.
Combine flour and sugar. Add to 1 can pineapple tidbits (do not drain juice). Fold in grated cheese. Spread in casserole dish. Cover with Ritz crackers; place butter on top. Bake at 350° for 25 minutes.
Stir soda mixture in first 4 ingredients. Sift together and add the flour, baking powder and salt. Mix in chocolate chips, nuts and coconut. Bake 8 to 10 minutes at 400°. Makes about 10 dozen cookies.
Clean and flake salmon. Cook with diced onion and butter or oleo until onion is soft. Add milk; add salt and pepper. Heat until milk is hot. Do not boil because milk will curdle. Serve with crackers.
Combine stuffing mix, water and 2 tablespoons margarine. Let stand 5 minutes. Mix gravy, mushrooms and wine. Set aside. Lightly brown chicken in 2 tablespoons margarine. Place in baking dish. Top each piece with stuffing, broccoli and gravy mixture. Cover and bake at 350° for 30 minutes.
Bring cream cheese to room temperature. Beat first 3 ingredients together. Fold in the whipped topping. Pour into a baked crust or a graham cracker crust. Refrigerate. Freezes well.
Wash mushrooms. Trim ends of stems. Melt butter in large skillet. Add mushrooms; sprinkle with marjoram and salt. Saute mushrooms, turning frequently, 15 minutes. Serves 6.
Bake pie shells. Fry bacon until crisp. Saute onions in butter. Layer bacon, onions, mushrooms, ham and cheese in the two pie shells. Mix the remaining ingredients. Pour mixture in shells and bake for 35 minutes in 350° oven or until knife comes out clean when inserted in center.
Mix ingredients and pour over chicken. Bake at 350° for 45 minutes. Serve with rice.
Roll out crescent rolls and then place on a large pizza pan that has been sprayed with Pam. Bake in 350° oven for 8 to 9 minutes or until lightly browned.
Combine sugar, flour, cinnamon, salt and lemon juice. Mix with peaches. Place in deep nine-inch pie pan and dot with butter. Roll out crust. Fold in half, then fourths. Slash pastry 2 or 3 times on each fold. Place over peach mixture. Trim edges and crimp. Bake for 30 to 35 minutes at 425°.
Cut butter into first five ingredients until mixture resembles coarse crumbs. Mix in raisins. Add milk and egg and stir until dough follows fork around bowl. Knead lightly.
Combine first 4 ingredients and beat. Spread in a greased 9 x 13-inch glass baking dish. Top with drained peaches; reserve juice.
Cream together the butter, margarine and sugar. Beat in the eggs. Add the flour, salt and soda; mix well, then add the sour cream. Mix well. Add another 1 1/2 cups flour; mix well. Add vanilla and mix well. Pour into greased and floured tube pan and bake 1 1/4 hours at 350° or until pick inserted in cake comes out clean.
Combine flour, powdered milk and salt. Mix butter, sugar, yeast with lukewarm water. Add the well beaten egg white and flour mixture; knead; let rise. Roll in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings. Pinch ends together; let stand on floured board only until they begin to rise. Fill a large, shallow pan half full of water. When very hot, but not boiling, drop rings in carefully, one at a time. Let cook under the boiling point on one side, then turn, and let other side cook at a simmer. They must be light, keep their shape and not break apart when handled. Place in hot oven (400 degrees) on baking sheet. If desired, sprinkle with salt, caraway seed, poppy seed, etc. and bake at 400 degrees for 25 minutes or until crisp and golden brown.
Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well. Add eggs and almond extract, beating well. Combine flour and soda; add to creamed mixture, mixing well. Roll to 1/4-inch thickness on a floured surface. Cut with a 2 1/2-inch heart-shaped or round cookie cutter. Place on lightly greased cookie sheets. Bake at 375° for 10 to 12 minutes. Cool on wire racks. Spread with buttercream frosting. Yield: 4 dozen.
Cream butter and sugar; add eggs, dry ingredients, sour cream and flavoring. Pour 1/2 the batter into a Bundt pan; top with 1/2 the cranberry sauce and 1/2 the walnuts. Pour in rest of batter. Top with cranberry sauce and walnuts. Bake at 350° for 45 minutes or until done.
Melt oleo; add milk and cream cheese (in micro together). Add remaining ingredients and bake at 350° for 25 minutes, uncovered. Serves 8 to 10.
Cut lean part of steak in small cubes. Saute in margarine at medium heat for about 2 minutes. Put cubes of steak into a baking dish along with sour cream and mushroom soup. Bake for 25 minutes at 350°. Serve over egg noodles.
Mix all ingredients together as you would a regular meat loaf. Form into individual loaves similar to salmon croquettes. In large skillet, mix 1/2 cup ketchup and 1/2 cup water. Place loaves in mixture. Cover and simmer on medium heat for about 30 minutes. Baste and turn one time while cooking.
Combine slightly beaten egg yolks, 1/2 cup sugar, pumpkin, milk, sherry, salt and spices in double boiler. Cook until thickened.
Cook broccoli and drain. Add other ingredients and put in casserole. Sprinkle with Ritz crackers on top and dot with butter. Bake at 350° for 30 minutes.
Grease muffin tins. Spoon in mixture. Bake at 425° for 10 to 12 minutes. Makes 6 rolls.
Boil potatoes in water. When soft, drain and mash. Mix all ingredients together well. Put in casserole dish and put topping on.
Boil slow until thick. While hot, pour in 1 small pack strawberry jello and dissolve. Cool slightly and pour over strawberries in pie shell.
Put all ingredients in a blender (melt butter first) and blend thoroughly. Preheat oven to 350°. Cook pie in unbaked pie crust for 10 minutes. Turn oven to 300°. Cook until firm, approximately 45 minutes.
Mix oil, seasoning mix and pepper in a bowl, or shake in a jar. Place crackers in a gallon-size Ziploc bag. Pour oil mixture into bag and shake until crackers are well covered. Drain crackers on paper towels and store in a clean Ziploc bag. (These are incredibly good and stay fresh and crispy "forever", contrary to what you might think.)
Peel large potatoes; cover with cold water. Let stand overnight. Drain well. Add eggs and mix. Stir in rest of ingredients. Drop from tablespoon onto hot, well-greased skillet. Brown on both sides. Serve with applesauce.
Mix first 3 ingredients; press into 9 x 13-inch pan. Bake 10 minutes at 350°. Let cool. Mix cheese, Cool Whip and sugar; cream until fluffy. Spread on top of pretzel mixture. Mix last 3 ingredients and put on top. Chill.
Cream shortening, sugar and vanilla; add eggs and beat well. Add dry ingredients alternately with sour cream. Spread half of the batter into greased and floured pan. Then, cream butter, brown sugar and cinnamon. Add nuts. Sprinkle half of this mixture over batter. Spread remaining half of batter over mixture in pan. Spread the rest of brown sugar mixture on top. Bake at 350° for 50 to 60 minutes. Bake in cast-iron Bundt pan.
Tear lettuce and/or spinach 1/3 to 1/2-inch deep in dish. Make fairly complete layers of the 8 ingredients over the greens.