HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ginger, garlic, sugar and soy sauce into blender and blend. Cut the chicken into serving size pieces. Marinate overnight. Place marinade and chicken in an ovenproof casserole dish and bake for approximately 1 hour at 350°.
Dissolve gelatin in boiling water; stir until dissolved. Thaw berries slightly. Add strawberries, bananas, drained pineapple and nuts. Place half mixture in 9 x 9-inch pan. Chill until firm. Spread sour cream evenly over top. Carefully spoon on remaining strawberry mixture. Chill until firm.
Brown hamburger and onion; drain grease. Add mushrooms, soup, and milk; mix and simmer for 10 minutes. Layer into 9 x 13-inch baking dish. Add green beans on top of hamburger mix. Slice Velveeta and layer on top of green beans. Layer Tater Tots on top of cheese till top is covered. Bake at 450° for 15 minutes or until Tater Tots are brown.
Butter casserole; add rice, butter, soup, water, mushrooms and liquid. Bake 45 minutes to 1 hour at 350°. Stir occasionally.
Mix all ingredients until well blended. Roll out to 1/4-inch thickness and cut any desired shape. Sprinkle with a little sugar. Bake about 10 minutes at 400°.
Slice cucumbers and pack in gallon jar. Mix plain salt in enough water to cover cucumbers. Let set 4 days. Wash 3 times. Mix powdered alum with enough water to cover cucumbers. Let stand 24 hours. Wash 3 times again. Drain and put back into jar. Cover with white vinegar for 10 days. Pour off vinegar. Add 3 cups of sugar a day for 3 days. Add pickling spice. Can or leave in gallon jar.
Saute meat and drain excess fat. Beat eggs, milk and seasonings. Layer bread cubes, meat and cheese in a 6 x 8-inch shallow pan. Pour egg mixture over all. Refrigerate overnight covered with foil. Bake, uncovered, at 350° for 45 minutes. Serves 6 to 8.
Cook and drain ground beef. In a large pot, add all ingredients and cook over medium-low heat for at least 30 minutes. Stir occasionally to keep from sticking. Grate cheese and sprinkle over chili. Serves 6 to 8.
Heat oven to 350 degrees. Spray baking pan lightly with cooking spray or grease lightly with butter flavored shortening.
Combine vegetable oil, vinegar, sesame oil and garlic in jar with tight-fitting lid and shake well. Pour over pasta in large bowl. Add broccoli, peas, almonds and green onion and toss. Add cheese and toss again. Serve salad at room temperature. Yield: 6 servings.
In mixing bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. Drop by rounded teaspoonful 2-inches apart on ungreased baking sheet. Flatten with a fork dipped in flour; sprinkle with sugar. Bake at 350° for 13 to 15 minutes or until lightly browned. Makes about 4 dozen.
In a large casserole dish, layer all ingredients starting with hamburger. Press firmly into bottom of dish. Follow with cabbage, potatoes, onions, carrots, salt and pepper. After each layer, drop pats of butter between middle and top. Bake 45 to 65 minutes at 350° to 400°.
Beat eggs with sugar and flour. Add corn and milk. Thoroughly blend. Pour into a greased 2-quart casserole dish. Bake at 400° for 45 minutes or until firm.
Mix all ingredients together in a large bowl. Store in an airtight container. Use 2 teaspoons in a cup of hot water.
In large skillet, melt margarine. Brown onion and hamburg. Stir in flour, garlic powder, salt, pepper and drained mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup, then return to heat. Bring to simmer, then cook, uncovered, 10 minutes. Stir in sour cream and mix thoroughly. Heat well without letting it boil. Serve over rice or noodles.
Combine first 9 ingredients. Cook 5 minutes or until raisins are done; let cool. Add remaining ingredients. Pour into shallow pan and bake 1 hour in slow oven at 325°.
Grate potatoes. Drain off juice and add diced onion. Beat eggs. Add to potatoes. Add baking powder, flour and salt. Mix. Fry on hot griddle until brown on both sides. Can freeze.
Line cookie sheet with foil. Place crackers side by side on it. Boil oleo and brown sugar 1 minute. Pour this evenly over crackers. Bake at 375° for 7 to 8 minutes. Take from oven and sprinkle chocolate chips over. The chips will melt; spread chocolate evenly over all. Chill and break into pieces.
Combine ingredients. Pour into a buttered ring mold and bake in a 350° oven for 40 minutes. Unmold and fill with seasoned peas. Serves 6.
Simmer all ingredients for at least 20 minutes. Serve as a holiday drink or to soothe the common cold.
Melt 1 1/2 tablespoons butter in skillet; add onions and saute until golden (15 minutes). Mix in rosemary; remove from heat and cover. Cook potatoes and parsnips for 20 to 25 minutes. Drain well. Mash vegetables; add butter, then the milk gradually. Stir in onion mixture; season with salt and pepper.
Cut round steak into 1/2-inch strips. Mix eggs and milk together in a medium size bowl. Add steak and let set approximately 30 minutes. Drain meat and add flour. Put a lid on bowl and shake until meat is well coated. Heat the oil in skillet on medium heat and fry steak fingers until golden brown. Make sauce by blending together the ketchup and horseradish and chill. The fingers are best when dipped in sauce. They can be served hot or cold. Serves 6 to 8 people.
Blend mayonnaise, cream cheese and cottage cheese and add remaining ingredients. Blend all ingredients well. Serve with crackers. Very low-fat.
Combine all ingredients in a Dutch oven; bring to a boil. Cover; reduce heat and simmer for 30 minutes. Uncover; simmer an additional 30 minutes. Strain spices from mixture. Yields approximately 11 cups. This is delicious!
Beat eggs. Add sugar and syrup, then add salt and vanilla; add margarine last. Place the peanuts on bottom of uncooked 9-inch pie crust. Pour filling and bake at 350° for 50 to 60 minutes. The nuts rise to the top of filling to form a crusted layer.
Heat together milk, salt, honey and butter until tiny bubbles begin to form around edge. Cool. In a large bowl, mix the yeast and lukewarm water. Add the milk mixture and stir. Add the whole wheat flour and stir. Stir in enough white flour to make a stiff dough that begins to leave the sides of the bowl as you stir. Turn onto a well floured board or oil cloth and knead until dough no longer sticks to your hands. Add additional flour as you knead to prevent sticking. Knead until dough springs back when pressed. Place in greased bowl and turn so that all surfaces are greased. Cover with clean cloth and let rise in warm place until doubled, about 45 minutes.
Cook chicken until tender. Pull meat from bones. Put in 13 x 7-inch Pyrex dish. Melt butter and pour over chicken. Sift flour, salt, pepper and baking powder. Blend in milk until smooth. Spread over chicken. In pan, blend soup and broth, and heat to boiling point. Pour over flour mix. Bake at 400° until brown (approximately 1 hour).
Cook shells and drain. Brown meat and add parsley and garlic powder to taste. Add sauce, tomato sauce, mushrooms, pepperoni and cheese to shells. Put cheese and pepperoni on top. Bake at 350° for 45 to 60 minutes.
Drain pineapple and orange sections. Add enough water to make 2 cups. Heat to boiling and pour over gelatin. Add cream cheese and marshmallows to hot mixture; stir until melted. Cool. Add pineapple and orange sections. Place in refrigerator. When it is completely cold, add whipped cream. Dissolve sugar in the whipped cream. Pour into mold or 9 x 9-inch pan. Refrigerate. Serves 8.
Mix all together. Bake in a greased and floured tube pan at least 60 minutes at 350°. This is a family favorite, great with coffee, great toasted.
Chop peppers fine (you may use blender). Sprinkle with salt and let stand 3 to 4 hours. Rinse well and cover with sugar and vinegar. Boil slowly until thick, stirring often. Makes 4 to 5 glasses. Using Certo makes it easier and faster. You may use food coloring to add desired color.
Combine and toss all ingredients in a large bowl until well mixed. Serve immediately. Makes 8 to 10 servings.
Cream the butter and sugars until light and fluffy. Add egg and mix well. Add oil and mix well. Add oats, cornflakes, coconut, pecans and vanilla; stir well. Add flour, baking soda and salt. Form into 1-inch balls; place on ungreased baking sheet. Flatten with fork dipped in water. Bake at 350° for 10 minutes. Cool on baking sheet 10 minutes before removing. Makes about 9 1/2 dozen.
Boil pasta; run under cold water. Chill. Mix with red pepper, broccoli and onion. Add tuna and cheese. Mix well. Dressing to be added no more than 3 hours prior to serving. Serve well chilled.
Add chili beans and pork and beans in sauce; drain liquid from the rest. Put all ingredients in a large crock-pot on high heat. Let boil 1 hour or more; turn to low until ready to serve.
Mix in your mixer on medium speed until thick and creamy. Store in jars and you may keep it in the refrigerator until you use it.
In a gallon Ziploc bag, combine Lipton onion soup mix and oil. Mix thoroughly. Add potatoes. Zip bag and coat potatoes. Take out of bag and put in a dish with top and bake in oven, covered, at 350° for 1 hour.
Dissolve gelatin in boiling water. Add sour cream, stirring until dissolved. Stir in oranges, pineapple and nuts. Pour into container and let congeal in refrigerator. Makes 15 servings.
In large salad bowl or deep serving dish, mix well oil, vinegar, salt, oregano and basil. Add pasta, chickpeas, cherry tomatoes, Mozzarella, salami and olives; toss to combine. Cover; chill several hours or overnight. Toss; let stand at room temperature 30 minutes before serving. Makes 4 servings. Can be made up to a day ahead.
Boil chicken in water until tender; remove chicken and debone. Also remove any skin. Return meat to broth. Pour in rice and spices; cook until rice is tender, 25 minutes (covered). Serve hot.
Combine flour, margarine and 1/2 cup pecans. Press onto bottom of 9-inch square pan. Bake at 375° for 15 minutes. Cool.
Saute onion in butter in a Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, half and half and chicken broth. Cook over medium heat, stirring until the mixture is thickened and bubbly. Stir in salt, garlic powder and basil. Add broccoli, then cover and cook over medium heat for 15 minutes or until broccoli is tender.
Combine soup and milk. Slowly bring to a boil, stirring constantly. Add the finely minced onion, salt and pepper. Arrange in a well buttered casserole. Add the crushed chips (if you are using the tuna, add it also at this time). Pour the cream soup over all. Bake in a 350° oven for about 25 minutes or until bubbly and slightly browned.
Stem and seed peppers; cut into very thin strips. Slice green onion in diagonal slices. Slice lemon into 6 slices.
Drain juice from pineapple and reserve chunks and juice separately. In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat until mixture is thickened and coats a spoon. Remove from heat and add margarine. Stir until blended. Cover and refrigerate overnight. The next day, in large bowl, mix pineapple, apples, marshmallows, cherries, pecans and coconut. Fold in refrigerated sauce. Just before serving add container of whipped topping. Yields 15 to 20 (2/3 cup) servings.
Brown ground beef. Drain excess liquid. Place ground beef in crock-pot and add other ingredients. Let simmer 6 hours. Serve on buns. Can freeze.
Flatten bread with rolling pin. In small bowl, combine balance of ingredients. Spread with a sixth of the mixture on each slice of bread. Roll up tight like a jelly roll, then roll each one tightly in foil and refrigerate for 2 hours. Slice each roll into 4 pieces. Place on a lightly greased baking sheet seam side down. Bake at 400° for 10 to 12 minutes or until slightly browned. Serve hot or cold. Makes 24 appetizers.
In a saucepan, simmer ginger, cinnamon sticks and water for 20 minutes, longer for stronger tea. Add honey or brown sugar and strain tea through sieve.
You will need a frying pan, 3 paper bags, doughnut cutter and a Mom. Place biscuit on wax paper. Press into round shape. Cut a hole in the center. Put doughnut and "hole" into hot Criso or oil in fry pan and cook until brown. Put sugar in one bag, cinnamon and sugar into another bag and powdered sugar in third bag. Put cooked doughnut in a bag and shake until covered.
Brown meat, onions and peppers until brown. Add other ingredients. Bake at 350° for 30 minutes. Cover with grated cheese while hot.
Bake cake in two 9-inch layers to directions on box. Let cool. Split the two layers into four layers. Ice each layer. Put in cake and cover or wrap in foil. Keep covered 3 days in refrigerator before cutting.
Preheat oven to 375°. Gather all ingredients and sift flour onto waxed paper. Measure 1 1/2 cups. Add soda and salt to flour; sift again. Put egg and softened shortening together. Add brown sugar and white sugar; mix well. Stir in peanut butter or almond butter. Add vanilla. Stir in flour mixture, a bit at a time. Form dough in small balls with your hands. Flatten balls by making a crisscross with a fork. Bake about 10 minutes.
Pour all ingredients in a gallon-size container. Fill with water. Shake well. Chill thoroughly. Serve over ice.
Blend sugar and margarine. Add eggs, one at a time. Add milk and flour gradually and other dry ingredients, stirring thoroughly. Fold in nuts and peeled, chopped apples. Bake at 350° for 45 minutes in tube pan or until knife comes out clean.
Preheat oven to 350°. In large skillet, cook and stir meat, onion and bell pepper until meat is brown and vegetables are tender. Stir in tomatoes, rice, salt, chili powder and pepper. Heat thoroughly. Pour into ungreased 2-quart casserole. Cover and bake 60 minutes. Makes 4 to 6 servings.
Combine all ingredients and simmer. Serve over cooked rice. Top with sour cream, salsa and grated monterey jack cheese.
Boil liver, stew meat in enough water to cover well until tender. Remove liver to medium bow, mash with a fork. Add flour. onion, salt, and basil, mix well with enough cold water to make a soft dough. Drop by tsp. into pot of boiling broth with stew beef. Cook uncovered on medium heat about 20 minutes. Serve hot.
Place chocolate, sugar, milk, Crisco, butter, corn syrup and salt in saucepan. Bring slowly to a full boil, stirring constantly, and boil briskly for 1 minute. Cool to lukewarm. Add vanilla. Beat until thick enough to spread. If it gets too thick, add some cream or soften over hot water. Makes enough for 2 (8-inch) layers.
Cream first five ingredients. Stir in rest of ingredients. Roll into balls. Roll in sugar. Flatten with a glass. Bake at 350° for about 10 minutes or until lightly browned.
Saute onion, garlic, jalapeno peppers, cilantro and tomatoes in olive oil over a medium-low heat for 8 to 10 minutes. Add chicken and stir in chicken stock. Simmer gently until chicken is tender (approximately 20 minutes). Remove chicken with a slotted spoon and set aside. Add coconut milk to the pan and heat slowly until consistency is thick. Add chicken; stir and heat throughout (about 10 minutes). Serve with rice.
Blend softened cream cheese and margarine; stir in flour. Chill. Divide dough into 24 balls. Press into bottom of miniature muffin pans. Combine egg, brown sugar and vanilla. Stir in nuts. Fill cups 3/4 full of mixture. Bake at 325° for 25 to 30 minutes or until light brown. Cool 5 minutes; remove from pans.
Combine first 7 ingredients; mix well and place in a large Ziploc bag with the pork tenderloins. Marinate for 3 hours. Drain marinade. Bake, uncovered, at 375° for approximately 45 to 60 minutes, basting as you cook. Cool tenderloins. Slice and return to marinade. Heat and serve with party rye.
Mix all ingredients well. Add a few good dashes of season salt. Spread onto muffins. Cut muffins in half. Put in fridge until hardened. Place muffins into pieces. Spread on cookie sheet. Place under broiler for 2 to 5 minutes or until cheese is nice and browned.
Cream together margarine and brown sugar; add eggs and stir well. Mix in molasses and wheat germ. Sift in white flour, salt, soda and spices stirring until well blended. Add whole wheat flour stirring until well blended.
Combine graham cracker crumbs, butter, 1/4 cup sugar and cinnamon. Line an 8-inch square pan, patting firmly. Bake at 350° for 5 minutes. Soften cream cheese to room temperature and beat smooth with 1/2 cup sugar. Add eggs, one at a time, blending well after each. Lastly add 1/4 teaspoon vanilla. Pour into crust and bake at 350° for 15 to 20 minutes. While cheese cake is cooling, combine sour cream, 1 1/4 cups sugar and 1 teaspoon vanilla. Pour very, very gently over cooled cake. Bake for 10 minutes more. Chill for 24 hours (not 1 minute less, for best results).
Boil sugar, Karo and water to 275° (hard crack stage). Remove from heat. Add peanuts, butter and vanilla. Return to heat, stirring to 250°. Add soda; remove from heat. Stir to even consistency (frothy throughout). Pour immediately on greased cookie sheet; do not spread, just pour. Shake pan to evenly distribute.
Mix nuts, oleo and flour together. Pack into a 9 x 13-inch pan. Bake for 15 minutes at 350°; cool.
Beat potatoes. Add cream cheese and sour cream. (If too stiff, add milk.) Place in a 2-quart casserole dish. Season with garlic salt. (I beat some butter in my potatoes and sprinkle the top with paprika.) Bake at 350° for 30 minutes. Makes 12 servings.
Combine flour, sugar, baking powder and baking soda in a large bowl. Combine zucchini, egg whites, applesauce, lemon juice, lemon peel and salt in a medium bowl; stir well. Preheat oven. Spray muffin tin cups with nonstick cooking spray.
Beat eggs well, gradually add sugar. Add applesauce. Sift dry ingredients and add to mixture, beating until smooth. Add water, pumpkin and nuts. Bake in 2 greased or sprayed pans at 325° for 45 minutes or until toothpick comes out clean. Can be frozen.
Season inside of chicken with salt and pepper. Melt margarine. Add onions and saute until lightly browned. Add rice; stir over medium heat until colored. Add bouillon. Stir and cover. Cook until liquid is absorbed. Add thyme and pepper to taste. Let rice mixture cool and then stuff chicken. Bake chicken at 350° for 1 to 1 1/2 hours. Baste frequently with pan drippings. Serves 5.
Mix together crushed pretzels (not too fine). Add melted butter and 3 tablespoons sugar. Put together in a 13 x 9-inch pan. Bake at 400° for 8 minutes. Let cool.
Mix flour, salt, eggs and water to make a smooth dough. Let sit for 1 hour. Wash spinach and steam until soft. Chop onion and dice bacon. Saute onion with the bacon. Mix spinach, hamburger, onion and bacon. Roll out dough very thin and cut in 4 to 5-inch squares. Put mixture in middle of the square and put another square on top. Spread egg white around edges of bottom square and press top square with fork to make a pocket. Boil some beef broth and put maultaschen in. Let simmer for about 10 minutes. Guten appetit.
Mix all ingredients well. Pour into 9-inch pie crust. Bake in preheated oven at 325° until firm. Good served warm or cold, with or without whipped topping. Makes 7 servings. Preparation time: 1:00.
Mix liquid smoke and water. Add almonds and mix well. Let stand overnight. Drain almonds and place in a shallow pan. Add oil and toss until well coated. Roast in 300° oven for 25 minutes, stirring frequently. When golden, sprinkle with salt.
Cream butter. Add sugar and vanilla. Beat eggs; add to mixture. Add flour-salt mixture to batter. Roll into teaspoon size balls. Chill. Cook at 400° for 10 minutes. Place 1 Hershey's Kiss on top of each cookie while hot.
Cream margarine, Crisco and sugar. Beat until fluffy. Add eggs, one at a time. Mix well. Add flour and milk alternately, starting and ending with flour. Add flavoring and mix well. Pour into a greased and floured tube pan. Bake at 325° for an hour and 20 minutes or until cake tests done.
Prepare pie crust. Cream butter and peanut butter until well blended. Add sugar and vanilla. Beat on low speed until light and fluffy. Add one egg and beat on medium speed a full five minutes. Add the remaining egg and beat another five minutes. Fold in whipped topping until well blended. Pour into pie shell and freeze about 2 hours.
Get out mother's heaviest skillet. Put all ingredients in it. Cook over a medium flame for about 20 minutes, stirring frequently. Cut open the hamburger rolls and fill with mixture. Serve hot.
Grease 2 pans 9 x 5 x 3. Dust with flour. Combine sugar, oil, pumpkin and eggs, beat until fluffy. Sift flour, baking powder, soda, salt, cinnamon, nutmeg and allspice together. Add pumpkin mixture alternately with water, mix well. Divide into loaf pans, bake in 350 degree oven for 60 to 90 minutes or until center springs back.
Cut 2 bananas up in pudding mix; let set up. Pour in baked pie shell.
Boil raisins in 1 3/4 c. water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 c. cold water and add to raisins, stirring until mixture boils. Remove from fire and add butter or margarine and vinegar. Pour mixture into a 9 inch pastry crust. Cover top with pastry. Bake at 425 degrees for 25 minutes.
Drain pears and place in shallow baking dish. Simmer together butter, sugar and mustard until well blended. Pour over pears and bake, uncovered, at 350° for 20 minutes.
Prepare rice as directed and cool. Lightly toss rice with remaining ingredients in a large bowl, using 1/2 cup of the dressing. Chill. Just before serving, toss remaining dressing into the salad.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake at 350° for 25 minutes. May not look done, but do not bake more at this time.
Mix and heat until hot the honey and safflower oil. Add the vanilla. Roast at 325° for 15 to 20 minutes. Stir twice while cooking and let cool in pan.
Combine first 8 ingredients. Add shrimp and eggs. Mix, chill and serve with Town House crackers.
Mix ingredients; pour into pie shell. Bake at 350° for 45 to 60 minutes.
Form chopped ham and other ingredients into a ball. Wrap up ball in 2 or 3 slices of ham.
Cream butter and sugar. Add eggs, one at a time. Cream after each one. Add flour and vanilla; mix with spoon by hand or with electric mixer. Bake in a tube pan at 300° for about 1 hour and 20 minutes. This cake is very good to eat under strawberries for shortcake.
Beat eggs. Add remaining ingredients. Spray Pam in 2 small pie pans or 1 large pie pan. Add mixture. Place in oven. Bake at 350° for 45 minutes.
Cook potatoes in boiling salted water 8 to 10 minutes or until tender. Drain and set aside. In a large bowl, combine next 10 ingredients and 1 cup of the Swiss cheese; mix well, then fold in potatoes. Put in a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and lightly brown. Top with Cheddar and remaining Swiss cheeses. Sprinkle with paprika. Let stand 5 minutes before serving.
In a 1-quart bowl, combine macaroni, vegetables and parsley. In small bowl combine remaining ingredients, mixing well. Pour over macaroni mixture and toss to coat. Cover and refrigerate until chilled. Toss again just before serving. Makes 4 servings.
Preheat oven to 325°. Pour butter over pecans then bake for 15 minutes. After removing from oven, sprinkle with salt. In top of a double boiler, melt chocolate. Using a toothpick, dip pecans in white chocolate. Place on wax paper and cool. Store in tin.
Mix and spread on assorted crackers or spread on toast rounds and sprinkle with grated cheese. Broil until cheese melts. Serve at once.
In a mixing bowl, combine first 4 ingredients. Add the vinegar and beat for 4 minutes. Add the oil. Beat 10 minutes. Add poppy seed. Whisk in. Yields 2 3/4 cups. Good on most salads and fresh fruit.
Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375° for 40 to 50 minutes or until center shakes slightly when moved. To prevent crust edges from becoming too brown, cover edges with foil if desired. Serve warm, or for firmer pie, chill before serving. Refrigerate any leftovers. Yields 8 servings.