HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the ingredients thoroughly; store in refrigerator. Use for chicken cutlets, pork chops, etc., when sauteing. Excellent flavor for coating before sauteing.
Heat oil in a large nonstick skillet over medium heat. Add onions and garlic. Saute until tender. Add remaining ingredients, except ham. Cook on low heat until mixture has thickened slightly. Stir in 16 ounces of cooked ham (sliced paper thin or shredded). Heat through.
In wok or large skillet, heat corn oil over medium-high heat. Add chicken 1/3 at a time. Stir-fry 3 minutes or until browned. Return all chicken to wok. Add orange peel, garlic and ginger. Stir-fry 1 minute. Stir together remaining ingredients. Stir into chicken. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over steamed rice.
Bake pie shell at 350° for 5 minutes. Cook frozen spinach as directed on box; drain. Combine remaining ingredients with cooked spinach; mix well. Pour into baked pie shell. Bake at 350° for 20 minutes, or until firm.
In medium bowl, combine orange and lemon juice with powdered sugar. Allow to sit at least 8 hours in refrigerator. Stir occasionally. This mixture will have the consistency of tomato soup.
Butter 9 x 13-inch pan, lined with graham crackers (whole and laid flat on bottom of pan). Beat puddings with milk for 2 minutes. Blend in Cool Whip. Pour 1/2 mixture over crackers. Place another layer of crackers and then more pudding. Then cover with graham crackers. Refrigerate 2 hours.
Mix first 6 ingredients. Put into microwavable loaf pan or casserole dish. Mix tomato sauce and brown sugar to make topping. Set aside. Cook meatloaf in microwave on high for 20 minutes. Pour off liquid and add topping. Cook 5 to 10 minutes longer or until done.
Mash potatoes and remove all lumps. Add all other ingredients. Pour into buttered casserole. Make topping. Sprinkle over potatoes. Bake at 350° for 25 minutes.
Wash, then partially peel and core apples. Cut each into 6 to 8 wedges. Stir in pudding and brown sugar. Pour into baking dish with lid. Sprinkle with nutmeg and cinnamon. Drizzle with water and dot with butter. Cook on High for about 20 minutes. Stir; if any apples are still firm, cook a few more minutes until done. Delicious with vanilla ice cream!
Combine all ingredients in electric blender. Blend on low for 3 minutes. Pour into greased 10-inch glass pie pan. Let stand for 5 minutes, then sprinkle with coconut. Bake in 350° oven 40 minutes until top slightly browns. Refrigerate and serve.
Mix all together. Put in a 9 x 13-inch pan. Top with potato chips. Bake at 350° for 1 hour. Salt and pepper to taste.
Drain juice from oranges in cup. Fill with water to make 1 cup. Bring to a boil. Remove from heat and add Jell-O. Stir until dissolved. Add sherbet and lemon juice. Stir until blended. Leave in pan and set in refrigerator for 15 minutes. Add oranges and put in mold. Chill.
Take twelve months. Clean them thoroughly of all bitterness, hate and jealousy. Then arrange each month into 28, 30 or 31 parts, but don't make up the whole batch at once. Prepare it one day at a time out of these ingredients.
Mix flour, baking powder and eggs to a stiff dough. Knead it firmly.
Mix broccoli, meat and onion in ungreased 13 x 9-inch baking dish. Mix soups and 1 cup milk together. Pour over meat and broccoli mixture; stir. Mix Bisquick and milk; pour evenly over meat and vegetables. Sprinkle with parsley flakes if desired. Bake at 350° for 25 to 30 minutes or until light and golden brown. Let stand at least 5 minutes before serving.
Place meat cubes and minced onion into a pot. Measure 1 cup water in a 2-cup measure. Add all other ingredients (except 1/2 cup water and flour). Stir together thoroughly and pour over meat. Bring to a boil, then simmer several hours until tender.
Put ground beef and onions in pan with a little water and let cook until onions are done. Add other ingredients and simmer about 45 minutes.
Cook noodles, using package directions; drain. Brown ground beef in skillet, stirring until crumbly; drain. Mix ground beef with spaghetti sauce. Spread 3 spoonfuls in 9 x 13-inch baking dish. Layer noodles, remaining meat sauce, Parmesan cheese, cottage cheese and Mozzarella cheese, 1/3 at a time, in prepared dish. Bake at 350° for 45 minutes. Yield: 8 servings.
Heat oven to 325°. Wrap hamburger buns in aluminum foil; heat in oven 15 minutes. In medium skillet, cook and stir meat until brown. Stir in remaining ingredients. Simmer over low heat for 10 minutes, stirring occasionally. Spoon into warm buns. Makes 6 servings.
Put beef, kidneys, mushrooms, onion, parsley, bay leaf and salt in 4-quart casserole. Add 2 cups water. Cut butter into flour until it resembles coarse meal. Add milk and mix lightly to form soft dough. Turn out onto floured board and roll 1/8-inch thick. Place on top of casserole. Cut slits in dough. Bake in a slow oven at 325° for 1 3/4 to 2 hours. Serves 6.
Combine first 3 ingredients in salad bowl. Pour dressing over salad and toss. (Good for people to eat with mitral valve prolapse.)
Cream butter; add sugar, egg and almond extract. Gradually blend in flour. Fill cookie press and drop onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix bread crumbs, Parmesan cheese and garlic salt. Wash and skin chicken. Dip chicken in salad dressing, then in bread crumb mixture. Spray pan with Pam. Bake at 350° for 45 minutes to 1 hour, turning chicken once.
Mash bananas and mix soda with them. Cream shortening and sugar. Add eggs and beat well. Mix cinnamon with flour. Add bananas to creamed mixture, then add flour; mix well. Bake in tube pan at 350° for 45 to 60 minutes. Frost with caramel icing.
Melt butter in oil. Add onions slowly. Cook until soft, about 10 minutes. Be careful not to brown onions. Sprinkle flour over mixture. Stir and add liquid, slowly so it does not lump. Add salt, pepper and Accent. Bring to a boil, cover and simmer 8 to 10 minutes. Slice French type bread 1/2-inch thick. Crisp toast in 350° oven. Pour soup with lots of the onion in each serving, into 3 bowls; cover with slice of bread, cover bread with Mozzarella or Swiss cheese, shredded. Cover that with grated Parmesan cheese. Bake at 350° to bubbly hot, then put under broiler to brown.
Heat oven to 375°. In a large mixer bowl, combine 3 cups of the flour and the yeast. In a saucepan, heat milk, sugar, butter and salt just until warm (115° to 120°) and butter is almost melted; stir constantly. Add to flour mixture. Add eggs. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Heat oil in skillet. Saute onion until tender. Add potato, celery, tomatoes and seasoning. Simmer 15 minutes. Add corn and fish. Heat to boiling. Slice roll; toast. Place a slice of bread to each soup bowl. Ladle chowder over bread. Sprinkle with cheese. Serves 4 to 6.
Place apples in unbaked pie crust. Mix sugar, flour and spices. Add the cream and mix well. Pour mixture over sliced apples. Dot with butter. Bake at 375° until done (about 45 minutes).
Combine oatmeal and water; set aside to cool. Cream shortening, brown sugar and regular sugar until fluffy. Beat in eggs, one at a time. Sift flour, salt and soda; fold into creamed mixture. Pour into a greased and floured 9 x 13-inch pan. Bake about 40 minutes at 350° or until tests done.
Mix Jell-O, hot water and cold water until Jell-O is dissolved. Add pineapple, pecans, bananas and marshmallows. Refrigerate until firm. Mix Dream Whip topping mix according to package directions. Set aside. Mix sugar, egg, juice and butter. Cook until thick over medium heat. Cool. Stir in cream cheese. Add custard mixture to Dream Whip mixture. Spread over Jell-O and chill.
Mix all together. Drop by tablespoons and bake at 350° for 10 minutes.
Mix ingredients, including 1 cup flour; beat until smooth; add remainder of flour. Put in bowl, cover and put in refrigerator overnight. In morning, divide dough in 4 parts, form each part into ball, roll out; cut into 8 pie shaped wedges. Roll up crescent style. Raise 3 hours. Bake at 350° to 375° for 10 to 12 minutes.
Preheat oven to 350°. Boil potatoes and mash. Combine potatoes, butter and egg. Mix sugar with flour and salt. Add to mixture along with vanilla. Dissolve soda in milk and add to potato mixture. Pour into pie shell. Bake for 20 minutes or until set. Serves 6 to 8.
Mix flour, Crisco and salt until crumbly. Beat together water, vinegar and egg. Add to first mixture. Prepare and place in refrigerator for several hours or overnight. This pie crust is better for pies like pecan, etc., that you cook in the crust.
In a covered saucepan, simmer celery, onion, bouillon and water until vegetables are tender. Add milk, salt and pepper and simmer, uncovered, until hot. Makes 1 quart.
Place oats in an ungreased 13 x 9-inch pan. Heat in oven at 350° for 10 minutes. Add sugar, wheat germ, coconut, nuts and mix. Add oil, honey and vanilla. Mix and bake 20 to 25 minutes, stirring often to brown evenly. Cool and store in refrigerator. Makes 8 cups.
Mix well; form into walnut sized balls. Place on ungreased cookie sheet. Bake 15 minutes at 400°.
In a large (6-quart) pot, cook the meat until it loses its pinkness. Drain the fat, then return to the heat; add remaining ingredients. Bring to boil. Reduce the heat. Simmer 1 1/2 hours, stirring often. Makes about 5 quarts. Freezes well.
Stir cooked chicken, 1/2 sauce and cream cheese until smooth. Spoon 1/3 cup mixture onto each tortilla and roll up. Place, seam side down, into lightly greased baking dish. Stir cheese spread and milk into pan and smooth. Pour sauce over tortillas and cover with foil and bake at 350° for 20 minutes.
Brown sausage; add flour, milk and butter. Cook, stirring constantly. Add salt and pepper. Cook until mixture thickens. Serve over biscuits or toast.
In a medium saucepan, bring juice to a boil. Stir in rice, salt, cinnamon and nutmeg. Cover; remove from heat. Let stand 5 minutes. Chill. Stir in celery, apple, walnuts and yogurt. Serves 4.
Combine all ingredients in Dutch oven or large kettle. Cover and heat to boiling. Reduce heat; simmer 10 to 15 minutes, stirring occasionally. Serve in small mugs. Yields 15 servings (about 3/4 cup each).
Sift dry ingredients together. Mix corn and eggs together. Add to dry ingredients. Heat oil in a large skillet over medium heat. Drop batter by spoonfuls into hot oil. Fry until golden brown. Drain on paper towels.
Cook apples with rinds and seeds. Run through sieve. Combine ingredients except cinnamon oil. Cook 20 minutes. Add cinnamon oil and seal. Yield: 6 1/2 pints.
Salt and pepper pork chops to taste. Brown chops quickly in 2 tablespoons oil. Place chops in 9 x 12-inch cooking dish. Add dry rice to skillet where chops were browned. Stir rice constantly until brown. Place rice in baking dish over chops. Pour can of tomatoes over rice and chops. Cover well with foil. Bake at 350° for one hour.
In a pan, place chicken pieces; remove skin, if desired. Mix catsup with Coca-Cola and pour over chicken. Bake for 1 hour, uncovered.
Salt to taste. Boil frozen spinach according to directions. Drain well. In bowl, mix spinach with other ingredients. Stir until smooth. Refrigerate.
Combine all ingredients, except hot dogs, flour and oil or shortening. Roll hot dogs in flour, then in batter. Heat oil or shortening to 375°. Fry dogs for 2 to 3 minutes or until golden brown. Drain well on paper towels.
Mix the ingredients. Form into 23 balls. Freeze until needed. Makes 23 crusts.
Cook potatoes, carrots, onions and celery in saltwater until soft. Add milk, sliced wieners and pepper and bring to a boil. Thicken with flour and butter that have been rubbed together to form a smooth paste. Serves 8.
Bring sugar, karo and water to a boil. Add peanuts and bring to the hard crack stage. Very quickly add butter, salt & soda. As soon as the last ingredients are mixed in well, pour on to a well greased cookie sheet. Let cool and break into small pieces.
In a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat.
Sift your 3 cups of flour and set aside. Put your yeast in your 1/2 cup of warm water and let it melt, then mix with rest of your ingredients. Put egg; beat, then Crisco, salt, sugar and your 1/2 cup of water and yeast that you have mixed up also add your other 1/2 cup of water. Mix together and add a little flour at a time until you get almost all of the 3 cups of flour in. Put in bowl and cover with Saran Wrap. Let stand 2 hours or until it doubles in size or put in refrigerator overnight. Take out of bowl and knead, knead and knead. Roll out and cut into biscuits. Put in pan and let rise 1 1/2 or 2 hours where it is warm, then put in 400° oven and cook until done, about 15 or 20 minutes.
Use 1 1/2 cups of broth and one pack of stuffing mix and place on bottom of baking dish. Spread chicken over stuffing. Pour 2 cans of cream of chicken soup over chicken. Use the other 1 1/2 cups of broth and one pack of stuffing mix and place on top. Bake 45 minutes at 350°.
Sift together dry ingredients and set aside. Using lowest speed of electric mixer, blend oil, molasses and egg. Add sugar and blend. Gradually add dry ingredients and mix well. Chill dough 2 hours. Form into 1-inch balls. Roll each ball in granulated sugar. Place on Teflon baking sheet and sprinkle each cookie with 2 to 3 drops of water. Bake at 375° for 8 to 10 minutes.
Bring water to boil. Stir sugar, cornstarch, cinnamon and nutmeg into boiling water. Cook until mixture thickens. Add lemon juice and coloring. Pack apples into clean, quart jars to within 1 inch of top. Pour hot syrup over apples. Process in hot water bath for 20 minutes.
Brown meat, onions and celery in oil. Add tomatoes and coarsely shredded cabbage to this mixture. Salt and pepper. Cover and cook 35 to 40 minutes, stirring occasionally. Serves 6.
Mix Jell-O and Kool-Aid with hot water to dissolve. Put all ingredients together and freeze, mixing every hour or so to slush.
Mix sugar and flour; add other ingredients. Bake at 325° for 1 hour.
Cover almonds with boiling water, then cool. Slip off the skins; grind almonds to a fine powder in blender. Add half of the soy milk, yeast, garlic powder and seasoning; blend well, then add the remaining soy water to make a smooth cream. With blender on low, remove insert on top and drizzle in the oil in a thin stream. Keep blender on low. Add lemon juice and vinegar. Blend on low for 1 minute. Will keep 10 days to 2 weeks, tightly sealed in refrigerator.
Drain pineapple; mix with cheese, sugar and flour. Put in a baking dish. Crunch Ritz crackers and put over top. Melt margarine and pour over the mixture. Bake at 350° for 30 minutes.
Divide fruit into 6 parfait glasses. Stir boiling water into gelatin until dissolved. Stir in water and 3/4 cup ice cubes. Pour 3/4 cup gelatin over fruit in glasses. Refrigerate 20 minutes, until set, not firm. Stir 1 cup Cool Whip into remaining gelatin and whisk until smooth. Spoon over gelatin. Refrigerate 1 hour. Garnish with remaining Cool Whip.
Simmer all but the cream for 1 hour. Add the cream and heat through, but do not boil.
Layer broccoli and grated onions; pour melted butter and undiluted cream of chicken and cream of mushroom soups over broccoli. Top with croutons. Bake at 350° for 1/2 hour, covered, and 10 minutes, uncovered.
Mix first 3 ingredients. Mix strawberry Jell-O to this and set aside to cool. Whip the Carnation milk, which has been chilled. Mix this to the strawberry mixture. Pour into crust made from vanilla wafers. This makes two pies.
Combine cranberries and sugar and set aside. Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves. Spoon into 6 cup mold. Chill until firm. Unmold. Serve on lettuce leaf. Makes 12 servings.
Combine pineapple and sugar in a saucepan. Bring to a boil, stirring occasionally. Remove from heat. Add gelatin, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in whipped topping and pecans. Spoon into a 12 x 8 x 2-inch dish and chill until firm. Cut salad into squares to serve. Serves 8.
Mix ingredients together. Bake at 350° for 10 to 12 minutes.
Combine first 4 ingredients together. Whip on high until like cream. Then add rest (rotate) until well mixed. Grease tube pan; bake at 350° for 1 hour and 35 minutes. Some ovens take 15 minutes more.
Brown meat and drain well. Add other ingredients and mix thoroughly. Put rye bread on cookie sheet; spread each piece with mixture. Cover with Saran Wrap and freeze. After frozen, put in Ziploc bags in small numbers. Take them from freeze and put under broiler in oven or can be warmed up in microwave. Make this one ahead. Great for unexpected guests!
Cut potatoes into 1 to 1 1/2-inch cubes. In a 12 x 8-inch dish combine parsley, onion, salt and oil. Blend. Add potatoes. Toss and coat them well. Bake at 375° for 35 to 40 minutes. Drain off excess fat.
Combine 1 Tbsp. flour with the chocolate chips, set aside. Mix remaining ingredients. Fold floured chocolate chips into mixture. Grease and flour 2 loaf pans. Bake at 325° for 1 hour.
Mix all ingredients and bake in an unbaked pie shell for 40 minutes at 350°. Cool and top with Cool Whip.
Line cupcake papers with 1 vanilla wafer, flat side down. Mix cream cheese, sugar, eggs and vanilla flavor in mixer. Bake at 350° for 15 or 20 minutes. Top with favorite topping (cherry, strawberry or blueberry pie filling).
Beat eggs and sugar. Melt margarine and mix. Add vinegar and vanilla, then pecans. Pour into unbaked pie crust and bake at 350° for 40 minutes or until brown.
Saute onions and green peppers in an electric skillet in 2 tablespoons butter. Then pour in 1 large can of tomato juice. Let come to a boil. Add box of macaroni; let come to a boil. Pinch up ground beef and drop in boiling tomato juice. Cover and cook until all liquid is absorbed. Top with Velveeta cheese. Kids really love this!
Butter 8 1/2 x 13-inch dish. Grate and press Cheddar cheese into dish. Take peppers, chop and sprinkle over grated cheese. Grate Monterey Jack or Mozzarella cheese. Sprinkle over peppers. Beat eggs and pour on top. Bake at 350° for 45 minutes.
Mix yeast and 1 teaspoon sugar in 1/2 cup warm water. Let rise until cup is full. Scald milk; cream together butter and sugar, then beaten eggs and salt. Add milk with flour and beat after each addition. Add yeast and beat well again. Turn out on floured board and knead until satiny. Place in greased bowl; cover and set in warm place to rise until double in bulk (about 1 to 1 1/2 hours). Knead again and cut into rolls. Let rise again until ready to bake. Bake in 350° oven until golden brown.
Heat oven to 350°. Grease 10 x 6 x 1 1/2-inch baking dish. Rinse frozen broccoli under running cold water to separate. Drain thoroughly. Mix all ingredients except cheese. Spread in dish. Bake, uncovered, until potatoes are tender, 60 to 65 minutes. Sprinkle with cheese. Bake uncovered until cheese is melted, about 1 minute longer. Makes 5 or 6 servings.
Boil and cool oil, vinegar, sugar and salt and pepper. Shred cabbage, carrots and onions. Pour cool mixture over vegetables. Mix well; refrigerate.
Dissolve Jell-O in boiling water. Fold in strawberries and mix. Put half of mixture in 13 x 9 x 2-inch dish. Refrigerate until set. Cover with sour cream and spoon remaining Jell-O mixture over layer of cream. Refrigerate until ready to serve.
Mix together and spread on buns. Bake at 275° for about 25 minutes. Sandwiches can be individually wrapped in foil and frozen. In this case, let them thaw before baking.
Cook grits in water with salt. Remove from heat and add remaining ingredients. Bake in casserole at 350° for 20 to 25 minutes.
In a large bowl put flour, baking powder, cinnamon, baking soda and nutmeg. In another bowl put pumpkin, oil, brown sugar, milk, beaten eggs and vanilla, mix these ingredients until blended. Make a well in center of dry ingredients. Add pumpkin mixture and stir to combine. Stir in dates. Spoon batter into muffin pan (grease pan or use paper cups). Bake at 400° for 20 to 25 minutes. Makes 12 large muffins. Freezes well.
Cut up chestnuts in small pieces and marinate overnight in the oil, vinegar and sugar. Drain mixture. Mix all ingredients well. Line bowl with lettuce leaves and arrange salad. Serves 6.
Let a quart of buttermilk set until thick. Pour 1 quart boiling water over it, stirring at the same time. Let set a few minutes. Cheese will go to the bottom. Pour off the water. Put cheese in cloth to drain 1/2 day. Add salt according to taste.
Mix all ingredients, except 1 cup of nuts. Roll into 2 cheese balls. Roll cheese balls into remaining cup of nuts.
Preheat oven to 375°. Unroll dough into 4 long rectangles. Place crosswise on 15 x 10-inch ungreased baking pan. Press on bottom and 1-inch up sides to form crust. Seal the seams. Bake 14 to 19 minutes until golden brown. Cool completely. Spread beans over crust within 1/2-inch of edges. Mix taco seasoning and sour cream together and spread over beans. Layer other ingredients over sour cream. Cover; refrigerate for 1 hour. Cut into squares. Serve with salsa.
Chop meat until fine. Add remaining ingredients. Chill. This is great with crackers.
Dissolve yeast in 1/2 cup warm water in bowl; let stand for 5 minutes. Add milk, sugar, 1/3 cup butter, egg, salt and 2 cups flour; beat until smooth. Beat in enough remaining flour to make an easily-handled dough.
Mix Jiffy mix, milk and brown sugar together. Add vanilla and strawberry jam. Pour batter onto heated griddle.
Cover chicken with water; add garlic and celery and boil until done. Dice chicken when cooked; set aside with broth. Scrub clean potatoes; dice with peel on and cook in chicken broth.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in chicken and vegetables. Roll crust to fit oblong pan. Pour mixture over crust. Top with other crust. Roll and flute edges. Cut slits in center. Cook, uncovered, in 425° oven until crust is brown, 30 to 35 minutes.
Preheat oven to 350°. Cut up broiler-fryer. Bring water to boil in 4-quart pan. Add chicken pieces and onion. Reduce heat to medium and boil 20 minutes. Remove chicken from water; allow to cool. Skin and bone chicken. Cut chicken into small pieces. Stir cream of chicken soup, green chiles and chicken into boiling water. Remove from heat. Drain off most of the liquid from the chicken mixture, reserving it in a 3-quart bowl for later. In 9 x 13-inch baking dish, lay tortillas one at a time, filling each with 1/4 cup of chicken mixture, then rolling them up and laying them uniformly in the dish. Stir any remaining chicken mixture, sour cream and cheese into the reserved liquid. Stir until well mixed, then spread evenly over rolled tortillas. Bake in preheated oven for 30 minutes. Makes 6 servings.
Rub the inside of a large wooden bowl with the garlic cloves. Remove the garlic cloves and finely chop. Add the egg yolks, remaining garlic, anchovies and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil while whisking constantly. Whisk until all of the ingredients are incorporated. Season the dressing with salt and pepper. Gently tear the lettuce into bite-size portions and add to the salad bowl. Using a handheld grater, grate the cheese into the bowl. Add the croutons. Toss the salad completely and re-season if necessary. Serve the salad on cold salad plates. Yield: 6 to 8 servings.
In large saucepan, melt margarine. Add onion and celery and saute. Add potatoes and broth. Cover and let cook until potatoes are tender. In batches puree mixture in blender. Return to pan and add milk and seasonings, either add cheese to melt or serve as side dish.
Mix cake mix as says on box. Put in 9 x 13-inch pan. Layer each ingredient. Melt 1 stick butter and pour over top of this and brown.
Cover vegetables with water and boil for 10 minutes. Drain and mix milk with one can cream of chicken soup. Fold into drained squash. Butter baking dish; put in half of stuffing mix. Add Squash and cover with rest of stuffing mix. Bake at 350 degrees for 35 minutes.