HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Heat oil in skillet. Add the pepper and onion; cook, stirring often until onion is soft. Add the ground beef, breaking into small bits. Cook until brown. Stir in corn and salt to taste. Mix well. Place in a baking dish. Cover with tomato slices and sprinkle the crumbs over the top. Bake 25 minutes or until crumbs are brown.
Mix all the juices and place in refrigerator. When ready to serve, place 1/2 cup fruit juice mixture into glass tumbler and fill rest of glass with ginger ale.
Brown beef in large skillet, stirring to crumble; drain. Add celery, onion and green pepper; cook 5 minutes or until onion is tender. Add remaining ingredients; cover and simmer 1 hour. Serve on buns. Yield: 8 to 10 sandwiches.
Cook noodles in 4 quarts of boiling salted water to which 1 tablespoon of oil has been added. Cook for 15 minutes, then drain and rinse with cold water. Mix Ricotta cheese with beaten eggs, salt and pepper. Cover the bottom of a shallow 3-quart casserole, 13 x 8 1/2-inch in size, with a small amount of sauce. Alternate layers of noodles, Ricotta, noodles, shredded egg and sauce, ending with noodles. Top with a layer of Mozzarella cheese and sprinkle it with a little sauce. Bake in a 350° oven for 25 minutes, or until heated and lightly browned on top. Remove from the oven and allow to stand for 10 minutes in a warm place before cutting into squares. Top with a generous amount of sauce.
Add pineapple juice to hot potatoes and beat until smooth. Using 1 marshmallow for the center of each ball, roll marshmallow in sweet potato mixture. Then roll in crushed corn flakes until well coated. Bake at 350° for 25 to 30 minutes.
Work buttermilk, flour, corn meal, soda, baking powder and salt into sausage. Bake 30 minutes at 450°.
Combine all ingredients except steak. Pour sauce over round steak and marinate in refrigerator overnight. Barbecue steaks on grill.
In a heavy saucepan, mix the sugar, sour cream and salt. Bring to a boil and cool, stirring until a small amount forms a soft ball when dropped in very cold water. Remove from heat and add vanilla. Beat until the mixture begins to thicken and loses its gloss. Add the nuts and stir quickly to coat on all sides. Turn out on a greased cookie sheet and separate with 2 forks. Can stir in 1 teaspoon cinnamon when ready to heat mixture.
Beat shortening, brown sugar, sugar and eggs. Add salt, vanilla, flour and oats. Beat well and pour into greased cookie sheet. Bake for 15 to 20 minutes at 350°.
Cut catfish into small thin pieces. Mix hot sauce with mustard; dip strips in this mixture and let marinate 2 to 4 hours. Dip in corn meal and fry in hot oil until brown.
Stir sugar into strawberries and blueberries. Set aside 10 minutes; stir occasionally. Stir fruit pectin and water into saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes (some sugar crystals may remain). Pour into clean plastic containers to within 1/2-inch of tops; cover. Let stand 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Makes about four 1-cup containers.
Stir all ingredients together. May add box of red raspberries at serving time if desired. Also may add other fruits.
Peel and cook 5 pounds of baking potatoes until tender, about 40 minutes. Drain, then mash well. Beat together cream cheese and sour cream; gradually beat into mashed potatoes until smooth. Beat in garlic salt and pepper. Turn mixture into a buttered, shallow 3 to 4 quart casserole. Dot with butter. Cover and chill up to three days. To reheat, bring to room temperature. Cover and bake in 400° oven for 50 to 60 minutes. Serves 12 to 15.
Heat water to boiling and add margarine, salt and flour all at once. Stir vigorously until mixture forms a ball. Remove from heat. Cool slightly. Add eggs, one at a time. Beat after each addition. Spread in a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool.
Mix cereal, marshmallows and walnuts together in bowl. Melt chocolate; pour over mixture. Drop by spoonful quickly onto wax paper. Let harden.
Put berries in oblong type greased baking dish, approximately 6 x 11-inches, and cover with pineapple. Pour on dry cake mix and scatter nuts on top. Melt butter and drizzle over all. Bake approximately 1 hour at 350°. Serve topped with ice cream or whipped cream.
Let cream cheese soften. Add salsa, pimentos, taco seasoning, cheese and hot sauce (to taste). Mix all ingredients together and spread in a serving dish with sides at least 2-inches high.
Cook brown sugar and water until a small amount tested in cold water forms a ball. Pour onto beaten egg whites and flavor with vanilla. Beat until stiff and drop from a spoon.
Grate cheese. Add other ingredients by hand. Put mixture into ungreased cookie sheet. Bake at 325° for 10 to 15 minutes.
Dice potatoes into 1/2 inch cubes. Mix together with apples and pickles in medium bowl. Blend sour cream, mayonnaise, parsley, mustard and salt until smooth. Pour over potatoes and stir gently to coat evenly. Cover and chill 4 to 6 hours or overnight. Makes 6 to 8 servings.
Heat oven to 350°. Grease pie pan. Beat all ingredients until smooth; pour into pie pan. Bake 45 minutes until done; cool 5 minutes.
Mix all ingredients thoroughly. Put in loaf pan. Bake at 375° for 1 1/2 hours or until done.
Mix cream cheese, sour cream, honey and cinnamon until smooth. Cover bottom of serving dish with this mixture. Stir cranberry sauce until spreading consistency, then spread over cream mixture. Sprinkle with almonds. Cover and refrigerate 2-3 hours. Serve with assorted crackers.
Put all ingredients in blender at one time. Blend until mixed. Pour into 10-inch buttered pie pan. Bake 1 hour at 350°.
Mix all until ball forms. Roll into smaller balls with hands. Press onto greased cookie sheet. Bake at 350° for 8 minutes. Makes 2 dozen.
Mix nutmeg, cinnamon, sugar, oil, eggs and salt together and set aside. Add to mixture of pumpkin, water, soda and flour and bake. Grease wide mouth jars with Crisco. Do not flour. Fill jar half full with dough and bake. Bake at 325° for one hour. Put lids on and seal or dump out and freeze. Makes 8 pint jars.
Combine carrots, pineapple, raisins and lemon juice. Mix yogurt and mayonnaise; add sugar and blend until sugar is dissolved. Pour over carrot mixture and toss until well coated. Refrigerate for 1 hour. Just before serving, toss again and sprinkle with coconut. Makes 2 servings; 187 calories per serving and 176 grams sodium.
Mix everything together in a pan and cook on low heat. May be used to baste a ham every 1/2 hour or serve as a sauce over ham at the dinner table. Very tasty!
Mix all ingredients together. Fry in an iron skillet, pouring in enough to barely cover the bottom of the pan, turning pan to coat. When dry around the edges, turn over. Serve with sugar and cinnamon or grape jelly. Serves 3.
Mix together all ingredients, except corn flakes and butter. Top with corn flakes and butter. Cook for 35 minutes at 350°.
Cream butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Mix and sift flour, baking soda, salt, cinnamon and mace. Gradually add flour mixture to creamed mixture. Stir in vanilla, apples and walnuts. Batter will be stiff. Spoon into greased and floured 10-inch tube pan. Bake in moderately slow 325° oven for 1 1/2 hours. Let cool in pan on rack for 10 minutes. Remove cake from pan; place right side up on rack to complete cooling.
Cube and boil cabbage for 10 minutes; rinse twice in cold water. Put in buttered dish and top with shredded or cubed cheese and cubed bread. Then mix cream of chicken soup and milk. Pour over and bake at 350° for 30 minutes.
Cook chicken in 3 cups water with onion, celery and 1 tsp. salt until tender over medium heat. Remove from broth and debone. Cut into large chunks and place in bottom of greased 9 X 12 baking dish. Remove celery and onion from broth. Blend 4 Tbsp flour with 1/4 c. water and gradually whisk into simmering broth. cook for 5 to 10 minutes or until thickened. Season with salt and pepper. Pour enough sauce over chicken to just cover. Preheat oven to 375.
In a large mixer bowl, mix pudding and milk. When thoroughly combined, add cream cheese and whipped topping. Mix well on medium speed. Layer crumbled Oreos with pudding mixture in a glass 8 x 10-inch dish. A few mini Oreos can be used to garnish the top. Refrigerate.
In 4-quart, nonmetal container, combine apricot nectar, lemonade concentrate, tequila, brandy and ice. Cover. Freeze until of slush consistency, about 4 hours, stirring occasionally.
Heat in saucepan and boil about 1 minute. Place graham crackers on a cookie sheet. Sprinkle nuts on graham crackers. Pour mixture over graham crackers. Heat about 10 minutes at 375° or until mixture bubbles. Let cool and then break into pieces.
Mix preserves, dressing and onion mix. Pour over chicken in baking dish. Bake at 350° for 1 hour. Serve with rice.
Line pie pan with pastry. Wash, peel and slice apples thin. Mix flour, sugar, salt and spices. Combine with apples and place in pastry-lined pan. Dot with butter. Cover with top crust. Bake in 450° oven for 10 minutes. Reduce heat to 375° for 30 minutes (9-inch pie). Add 1 teaspoon lemon juice to apples if they are not tart.
Brown onion, green pepper and hamburger in fat. Add tomatoes and seasoning. Simmer 1 hour, adding water if necessary. Add beans and heat. Serves 8.
In a small bowl, combine vinegar, oil, onion powder, garlic, coriander, ginger, cumin, salt and pepper. Using fork, pierce chicken liberally on both sides. Place in a resealable plastic bag or on a pie plate. Pour marinade over chicken; turn chicken to coat and seal bag or cover plate with plastic wrap. Refrigerate at least 10 minutes. Preheat broiler or heat charcoal until hot. Place chicken breasts on rack in a broiling pan or over grill of hot coals. Broil about 3 inches from heat until chicken is no longer pink, about 4 to 5 minutes per side, brushing frequently with marinade. Serve with steamed rice. Makes 4 servings.
Place hen in large baking pan and brown well. Brown duck and sausage in Dutch oven. Meanwhile, fill a large gumbo pot half full of water. Boil on high. Add onion soup mix, onion and roux (about 1/2 pint, depending on how dark you like your gumbo). Drain meat well and add to gumbo. Add salt, pepper and hot sauce to taste. When meat is almost cooked; add parsley. Serve over hot rice. Feeds a gang!
Combine flour, Parmesan cheese and pepper in a clean, small paper bag. Pour melted margarine into 9 x 13-inch baking dish and spread to cover bottom of pan. Cut potatoes into quarters lengthwise. Moisten potatoes in water. Place potato quarters, a few at a time, in paper bag with flour/cheese mixture. Shake to coat, place in baking dish. Bake at 375° for one hour, turning once.
Skin chicken breasts; season with salt and pepper. Pour 1/4 cup broth over. Bake at 350° for 25 minutes.
Sift dry ingredients together. Beat egg and add to milk, oil and vanilla. Add 2 tablespoons sugar to blueberries. Combine liquid mixture to dry ingredients. Stir just until moist. Fold in blueberries.
Cook together sweetened condensed milk and dates until thick, stirring frequently. Add the chopped nuts. Spread on the Ritz crackers. Bake 8 minutes at 350°. Cool and frost with Cream Cheese Frosting.
In large skillet, heat margarine over medium heat until bubbly. Add chicken and cook until both sides brown. Add scallions and cook until softened. Add wine and cook until liquid becomes slightly syrupy.
Mix cream cheese with grated onion. Fold in shrimp. Pour onto serving platter and top with bottle of cocktail sauce. Easy! Serve with crackers.
Mix all ingredients to beaten eggs. Drop by spoon onto cookie sheet. Bake at 400 degrees for 10-15 minutes.
Place a ham and cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet, in hot oil, cook chicken 10 minutes or until browned on all sides. Pour off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes.
Cut slice from top of bread; remove center, leaving 1-inch shell. Cut removed bread into bite-size pieces; reserve. Brush insides of shell with 3 tablespoons margarine, melted. Bake at 350° for 20 minutes.
Combine Bisquick, cheese, onion and crab. Combine egg, water and Worcestershire sauce. Add to crab mixture, stirring to blend. Drop by teaspoon into 1-inch of oil heated to 375°. Fry until golden brown, turning once. Drain and serve with hot sauce.
Brown ham in butter. Add corn, pepper and eggs. Mix thoroughly. Cook over low heat, stirring constantly until eggs are set. Turn off heat. Stir in cheese.
In large bowl with spoon, mix yogurt, green onion, oregano leaves, olive or salad oil, white wine vinegar, salt and pepper. Add chicken breast halves; toss to mix well. Let halves stand for 15 minutes, turning them occasionally. Preheat broiler if manufacturer directs. Place chicken breasts on rack in broiling pan. Place pan in broiler at closest position to source of heat; broil breasts 4 minutes. Turn breasts; brush with remaining yogurt mixture and cook for 5 to 6 minutes longer until chicken breasts are fork-tender and lightly browned. To serve, arrange chicken breasts on warm, large platter. Garnish with oregano or parsley sprigs. Makes 4 servings.
In small bowl, combine all ingredients. Mix well, cover and refrigerate. Chill for several hours. Serve with fresh vegetable or chips.
Melt margarine; add onions and simmer for 10 minutes. Do not let get brown. Mix noodles, margarine and onions. Layer in a 13 x 9-inch casserole dish, 1/2 noodles, 1 cup of each cheese, all the potatoes, rest of noodles and cheeses. Bake in a 350° oven for 25 to 30 minutes, uncovered. Let set for 5 minutes and serve.
Cut steak diagonally in thin slices about 2 inches long. Heat oil in skillet or wok (medium heat). Put garlic and meat in skillet and brown. Add vegetables, salt, pepper and ginger. Cook until tender. Combine cornstarch, stock and soy sauce. Add to skillet and bring to boil until thick. Serve over cooked rice.
Combine first 4 ingredients. Add cream last. Drain cranberries and pineapple before adding to mixture. Otherwise, it will be too soupy.
Beat eggs, vanilla, shortening and about 1/2 the cake mix until light and fluffy. Stir in remaining cake mix, chips and nuts. Bake in ungreased oblong pan in 375° oven for 20 minutes.
Mix and marinate meat for at least 2 hours or overnight. Bake uncovered at 300° for about 1 3/4 hours. Turn meat or baste every 1/2 hour. Add water as needed.
Roll apple up in dough and put in baking dish. Sprinkle cinnamon and brown sugar over apples. Pour orange juice over apples. Drizzle margarine over apples. Bake at 350° until apples are tender.
Melt 1 stick margarine in 13 x 9-inch baking dish with half bag of stuffing mix. Mash down on bottom of dish. Cook squash and onions; add soup and rest of ingredients. Layer over dressing mix. Top with cheese and rest of dressing mix. Bake for 40 minutes in 350° oven.
Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan and spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherry layer and spread evenly. Sprinkle with pecans and drizzle melted margarine over cake. Bake 48 to 53 minutes at 350°. Serve warm or cooled. Very rich!
Dissolve gelatine in the cold water; leave for 5 minutes. Add lemon juice, hot water and sugar; cool. Refrigerate until mixture starts to gel (but not completely gelled). Whip the egg whites until foamy and stiff, then whip through gelatine mixture. Combine both, mixing them well. Put in a serving dish; refrigerate for an hour or more.
In 3-quart saucepan, combine broth and rice. Over medium-high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until rice is tender, stirring occasionally. Add mixed vegetables, chicken and parsley. Heat through, stirring occasionally. Makes 4 servings.
Mix flour, sugar, milk and butter together. Pour into baking pan, pour peaches over mixture. Bake at 350° until done.
Mix all ingredients together. Form into ball or log. Roll in nuts. Serve with variety of crackers.
Mix nuts, salt and sugar; add unbeaten egg white, working it in well; add more nuts if mixture seems thin. Roll into tiny balls (size of nickel) and place on a cookie sheet greased with butter. Bake at 300° for 20 minutes. Let cool before removing from cookie sheet. Makes 24 to 36 cookies.
Saut onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent. Add evaporated milk, Velveeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm. Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary. While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll. Using a spoon, stuff with seafood mixture. Eat immediately.
Melt butter in 10-inch skillet. Add steaks and cook lightly over moderate heat. Add wine, lemon juice and pepper. Bring to a boil and then simmer, uncovered, until the salmon flakes easily with a fork and is opaque. Transfer to a heated plate in low oven.
Combine shortening, sugar, flavorings and bananas in mixing bowl; beat hard. Mix flour, baking powder and salt and add to first mixture. Mix well. Stir in nuts. Bake in a greased 7 x 11-inch pan at 350° for 30 to 35 minutes. While warm, cut into squares and remove from pan. Mix powdered sugar and cinnamon. Gently roll warm bars in mixture.
Place broccoli in 1 1/2-quart baking dish. Bake at 350° for 7 minutes to partially thaw. Stir in rice, chicken, soup, milk, 1/2 the cheese and onion, then sprinkle with remaining cheese. Bake for 45 minutes or until hot and bubbly.
Chop and brown onion. Add rice and margarine. Stir until rice starts to brown. Add spices. Put in pot; add chicken broth. Bring to a boil; reduce heat to simmer. Cook until done, about 20 to 25 minutes. Also great with cooked chicken added before it comes to a boil.
Heat a skillet with the margarine. When the foam subsides, add the frozen meat. Gradually separate the meat slices as they cook. Fry until nicely browned. Add the chopped onions and cook together with the meat for a few minutes. Season with salt and pepper, then stir in the cream and mustard. Simmer for a few minutes. Sprinkle with chopped parsley and serve hot with boiled potatoes and vegetables.
Combine raisins and water; boil five minutes. Blend sugar, cornstarch and cinnamon. Add to raisins and stir until clear. Remove from heat and add vinegar and butter. Cool slightly. Turn into pastry-lined pan. Cover with top crust or lattice strips. Bake at 425° for 10 minutes. Lower heat to 350° and bake about 20 minutes, or until golden brown and bubbly.
Blend butter and cheese; stir in flour. Cover; chill 1 hour. Roll dough 1/8-inch thick on floured surface. Cut in 3-inch rounds with scalloped cookie cutter. Pat in 1 3/4-inch muffin pans.
Lay bread on bottom of a 9 x 13-inch greased pan, then layer cheeses, bacon and mushrooms. Mix eggs, milk and salt; pour over bread. Refrigerate overnight. Save a little grated Cheddar cheese to sprinkle on top before baking at 350° for 45 to 60 minutes.
In mixing bowl, stir together first 6 ingredients. Add shortening, eggs and vanilla. Beat well. Stir in oats and nuts. Form into small balls. Dip tops in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Separate eggs, placing whites in a large bowl. Let egg whites warm to room temperature about 1 hour. Preheat oven to 300°. Grease 10-inch tube pan. With an electric mixer at high speed, beat egg yolks with shortening and margarine until well blended. Gradually add sugar, beating until light and fluffy. Add extracts and beat until well blended. At low speed, beat in flour (in fourths), alternately with milk (in thirds), beginning and ending with flour. Add coconut and beat until well blended. Beat egg whites until stiff peaks form. With wire whisk or rubber scraper, fold whites into batter until well combined.
Cream margarine and sugar. Beat in 1 egg at a time. Add flour. Add syrup. Bake at 350° for 35 to 40 minutes. Use 13 x 9-inch pan.
In a Dutch oven, brown beef and onion; drain. Add tomatoes, beef broth, mixed veggies, salt, black pepper, sugar, celery seed and oregano, if using. Let mixture come to a boil; add noodles. Reduce heat and cover. Let cook on medium-low for 15 minutes, until egg noodles are tender.
In a large saucepan, saute onion in butter until tender. With a whisk, stir in flour, salt and milk. Gradually add broth, stirring constantly. Bring to a boil. Add broccoli and carrots. Cook over low heat (do not boil), stirring occasionally about 25 minutes or until carrots are tender. Add pepper and salt to taste.
Preheat oven to 350°. In a greased shallow 2-quart baking dish, combine apples, cranberries and granulated sugar. In a medium bowl, combine oats, brown sugar, flour and pecans. Sprinkle oat mixture over the fruit. Dot with butter. Bake 35 to 45 minutes or until fruit is tender and topping is browned. Yields 6 to 8 servings.
Brown chicken in oil. Add garlic, green pepper and carrots. Saute briefly. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Enjoy.
Cream together Crisco and sugar. Add eggs, one at a time, and beat until light and fluffy. Sift together flours and baking powder. Add to creamed mixture along with milk and vanilla. Pour into deep tube pan which has been well greased and floured. Place in 350° oven and bake 1 1/2 hours without opening the oven.
Prepare chicken for cooking. Cook in large pot with water, salt and bouillon cubes. Simmer until tender. Remove meat from broth. Debone chicken.
Mix all ingredients; make balls and place on a cookie sheet or broiler pan and place under broiler. When brown, pour off grease and cover with 1 can of mushroom soup. Heat in oven at 250° for 1 to 2 hours.
Mix ingredients and put in a 9 x 13-inch dish. Pack down like a crust and bake for 6 minutes at 400°. Let cool.
Use crock-pot on low or bake 1 1/2 hours at 325°.
Brown the ground chuck with 1/2 medium onion chopped fine. Drain excess fat from meat. Mix in the beaten eggs, 2 cups cooked rice, and add seasonings (sprinkle) such as salt, pepper, parsley, basil, garlic powder, and oregano to taste. Wash peppers and cut tops off and remove core. Stuff with rice and beef mixture and bake 1-1/2 hours in 350 oven. In separate saucepan melt butter, add flour, let brown and thicken. Add sugar and tomato sauce and the tomato sauce can of water. Cook together, and pour over peppers and serve.
Prepare yellow cake mix batter according to directions on the box. Put the pineapple with juice into the bottom of a 9 x 13-inch glass pan. Add the cherries. Pour the cake batter over the mixture. Melt butter and pour over the cake batter. Sprinkle with coconut and nuts. Bake for 1 hour in a 350° oven.
Saute beef, bacon, onion and garlic. Add salt, pepper, bell pepper, jalapeno peppers, spices, tomatoes, beans, Worcestershire sauce and wine. Cook for 2 hours.
Mix ingredients together. Pour into 3 unbaked pie shells. Bake at 375° until knife inserted comes out clean.
Mix pudding and buttermilk together. Add remaining ingredients and blend thoroughly. Chill and keep refrigerated.
Brown meat; drain. Add onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce. Cover and simmer 15 minutes or until macaroni is tender, stirring occasionally. Stir in cheese. Sprinkle with additional cheese if desired.
Mix sugar, butter and peanut butter; add vanilla. Place in pan; refrigerate until set. Cut and enjoy!
Mix cornmeal, flour, baking powder and salt. Mix together milk and egg; add oil. Add milk mixture to cornmeal mixture. Stir only enough to mix. Fill greased muffin pans half full. Bake for 15 to 20 minutes in a preheated 425° oven. Makes 12 muffins.