HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine vinegar, brown sugar, cornstarch, soy sauce and water in small saucepan. Simmer, stirring constantly, until thickened. Stir in pepper sauce. Add meat.
Cook all ingredients, except green beans in crock-pot on high all day. Add the green beans.
Wash mushrooms and remove stems; let dry. Mix cream cheese, Beau Monde (a spice mix) and bacon bits together. Use a table knife to "stuff" cream cheese into mushrooms. Bake on an ungreased cookie pan at 350° until cream cheese is lightly browned on top. Cool a moment before eating.
Mix together shortening, brown sugar, granulated sugar, egg, water and vanilla. Mix flour, salt and soda. Add flour mixture with shortening mixture. Blend in oats. Drop by teaspoon onto greased cookie sheets. Bake in moderate oven (350°) for 12 to 15 minutes. Makes 5 dozen cookies.
Stir meal into rapidly boiling milk. Cool until very thick, stirring constantly, to prevent burning. Remove from heat and allow to cool. The mixture will be cold and very stiff. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric mixer for 15 minutes.
In a large saucepan, cook potatoes, covered in enough boiling salted water to cover, for 10 to 12 minutes or until just tender. Drain and rinse with cold water.
Brown steaks in skillet; place in bottom of 13 x 9-inch baking dish. Place potato slices evenly over meat; put cheese over potatoes. Pour soup over top of cheese. Bake in 350° oven for approximately one hour or until meat and potatoes are tender.
Place the cream cheese and heavy cream in a mixing bowl and beat with a whisk until smooth. Set aside. Place the sugar and water in a heavy saucepan over medium heat. Stir just to dissolve the sugar, then let the mixture cook without stirring until it caramelizes (300° on a candy thermometer), 8 to 10 minutes. Remove the pan from the heat and pour in the cream mixture; it will sputter. Then, over low heat, whisk the mixture just until smooth. Stir in the rum and pecans (this will hold well, covered in refrigerator for 5 to 7 days). Reheat over very low heat, stirring often.
Preheat oven to 425°. Grease cookie sheet. Melt shortening and set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of melted shortening until soft dough forms. Sprinkle a surface lightly with flour; turn dough onto the surface and knead 10 times. Roll dough into a 9 x 5-inch rectangle. Brush with remaining melted shortening. Sprinkle with mixture of 3 tablespoons sugar and cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with a sharp knife. Place cut sides up on cookie sheet and pat each into a 6-inch circle. Sprinkle with more sugar. Bake until golden brown, 8 to 10 minutes. Remove to wire rack and let cool. Makes 4 ears.
Slice potatoes thinly. Pour enough oil into skillet to cover bottom generously. Make a layer of potatoes, followed with onion, spices and end with layer of potatoes on top. Put grated cheese over potatoes. Put foil over skillet and cook on low heat for 40 minutes. If done when tested, place plate over pan and flip over. Cook, loosely covered, for 15 minutes. Serve hot while freshly cooked.
Beat all together for 10 minutes. Pour into greased and floured Bundt pan. Place in cold oven. Turn heat to 325°. Bake 1 hour and 40 minutes.
Add one box frozen spinach, thawed. Mix together and bake at 250° for one hour.
In large screw-top jar combine tomato sauce, olive oil, orange juice, vinegar, oregano, salt, peppercorns and garlic. Cover and shake vigorously to blend in. In shallow dish pour tomato sauce mixture over chicken. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally. Drain, reserving marinade. Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently. Just before serving, brush with a mixture of honey and mustard to glaze. Garnish with parsley, if desired. Makes 6 servings.
Mix all ingredients together (except stuffing) . Grease a casserole dish and add stuffing like a pie crust. Add squash mixture. Dot with butter. Sprinkle the top with stuffing. Bake at 350° until hot and bubbly.
Mix well and roll in small balls, size of walnut. Bake at 400° for about 12 to 15 minutes. Roll in powdered sugar.
Stir together margarine, sugar and milk. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Stir in Reese's chips. Add remaining ingredients. Mix well. Pour into 9 x 12-inch pan. Cool at room temperature.
In a medium bowl combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans. In a large chilled bowl, fold pumpkin mixture into softened ice cream. Place 1 cup cookie crumbs in bottom of a glass serving dish. Spread half of the ice cream mixture on top. Sprinkle with remaining crumbs. Reserve some for the top. Spoon on the rest of the ice cream mixture. Sprinkle top with some cookie crumbs. Cover tightly with plastic wrap. Freeze until firm, about 5 hours. Garnish with sliced kiwi, raspberries or other fruit or berries.
Crust: Melt butter; mix with crackers. Pat into bottom of 13 x 9 x 2-inch pan.
Place all in a large cast kettle and boil for 1 hour. Turn into shallow crocks; cool and the next day, cut into bars.
Beat butter in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine applesauce and soda and set aside. Combine 2 3/4 cups flour and spices. Add to butter mixture alternately with applesauce mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Combine remaining 1/4 cup flour, raisins, and pecans. Fold into batter. Pour batter into a greased and floured 12 cup Bundt pan. Bake at 325° for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Preheat oven to 400°. Brown beef with onion. Add seasonings and tomato sauce. Alternate layers of tortillas, meat, sauce, beans and cheese in a casserole dish. Add water and cover. Bake for 20 minutes.
Mix by hand the cake mix, margarine and 1 egg. Pour mixture into 9 x 13-inch pan. Scatter pecans over mixture and press. Mix together cream cheese, 2 eggs, powdered sugar and vanilla. Fold in chocolate chips and pour over mixture on top of other layer. Bake at 350° for 35 to 40 minutes, until center is golden brown. Cut into squares when cool.
Mix together flour and vanilla. Bake at 350° for 30 minutes and at 300° for 10 minutes or until set.
Cream sugar and butter; cream in peanut butter. Add eggs and vanilla and stir well. Then add dry ingredients to creamed mixture. Mix well. Roll into small balls. Press flat with fork. Bake at 350° or 325° until light brown. Do not overbake.
Combine ingredients in small bowl, stirring to blend. Use to marinate steaks. Marinate for several hours, turning occasionally.
Mix all ingredients together until smooth and creamy. Serve with slices of tart apples.
Bake chicken in 375° oven until done. Cut into bite-size pieces and spread onto bottom of casserole dish. Prepare stuffing as directed. Spread over top of chicken. Mix soups together and spread onto stuffing in casserole dish. Crumble enough Ritz crackers to cover top of casserole dish. Bake in 375° oven for 30 minutes.
Soak raisins in pineapple juice and pineapple for several hours or overnight. Preheat oven to 350°. In a separate bowl, cream butter with sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in jam. Set aside. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Add dry ingredients to creamed mixture alternately with buttermilk. Fold in fruit mixture and pecans. Pour into paper-lined 9 x 13 x 2 inch baking pan. Bake for 50-55 minutes or until cake tests done. Cool. Dust with confectioner's sugar before serving. Makes 12 servings.
Boil macaroni as directed, cold rinse and drain. When cool, sprinkle with Parmesan cheese and garlic powder. Add all remaining ingredients, cover and chill overnight. Serves 8 or more.
Place semi-thawed sherbet in large punch bowl. Add Sprite or 7-Up and stir. Makes a fluffy white punch. For color, may add large can Hi-C punch or different flavor sherbet.
Combine whole wheat flour, 1 cup white flour, yeast and salt; mix well. Heat water, milk, honey and shortening to about 120° (warm in microwave using temperature probe). Add to flour mixture. Add egg and beat on high for 3 minutes. Stir in enough of remaining white flour to make stiff dough. Turn onto floured surface and knead for 5 minutes, until no longer sticky. Put into greased bowl, cover and let raise until double (takes about 1 hour). Punch down. Divide into two. Shape into loaves. Put into greased 9 x 5-inch loaf pans. Let raise until doubled, about 1 hour. Bake at 375° for 30 minutes. Makes 2 loaves.
Cut tortillas into quarters. Brush butter on tortillas. Mix sugar and cinnamon together and sprinkle onto tortillas. Bake at 350° for 10 minutes or until crisp.
In medium saucepan, cook macaroni per package directions until slightly firm. Drain well. Fill another saucepan 3/4 full with water. Bring to a boil. Add broccoli. Reduce heat to medium and cook until slightly firm. Drain well and set aside.
Cook hamburger and onion until done. Mix with barbecue sauce. Press biscuits into greased muffin pan, bottom and sides. Spoon hamburger on top of biscuits. Sprinkle cheese on top and bake biscuits as directed on can.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs. Add carrots, oil, pineapple, nuts and vanilla. Stir into the dry ingredients just until moistened. Spoon into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 65 to 75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Cool completely.
The night before serving, place roast and beef cubes and 1/2 cup water in a crock-pot. In the morning add 1/2 pkg. mix, vinegar, oregano and garlic salt; cook all day. Before serving, tear meat into shreds with 2 forks. Serve on hard rolls and sprinkle with shredded cheese.
Drain oranges and pineapple. Fold fruit into Cool Whip. Fold a sprinkle of orange flavor jello until entire contents of package are blended. Refrigerate. Garnish with cherries or nuts.
Place cranberry juice and apple juice in large electric percolator. Put spices in basket. Perk and serve. A Parrish holiday tradition!
Preheat oven to 375°. Generously butter a 10-inch cast iron skillet.
Cook broccoli by package directions and drain. Mix with all remaining ingredients, except crackers. Pour into greased casserole dish.
Let your cream cheese reach room temperature. Mix all ingredients together. Chill. Serve. Can be used for sandwiches or as a dip with crackers.
Drain and blot corn. Put in 2-quart casserole dish. Mix together cheese, sour cream, soup and onions. Pour over corn. On top put crushed Ritz crackers which have been tossed with melted margarine. Bake at 350° for 30 minutes.
Mix everything in one large bowl. Spread into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Cool, then cut into squares.
Combine cornflakes crumbs, brown sugar and cloves. Slice spam into 8 slices. Spread each side with mustard, then coat generously with crumb mixture. Top with pineapple slices and place in shallow baking pan. Bake at 350° for 20 minutes. Serves 4 with 2 slices each.
Stir spices into brown sugar. Combine with liquids and heat to boiling. Pour into cups with 1/2 tsp. butter and add cinnamon stick for stirring. Keep a mixture of this recipe in the refrigerator to heat, one cup at a time.
Sift dry ingredients together and mix onion, pepper and pimiento with them. Blend eggs, milk and melted shortening and stir into dry ingredients just long enough to mix. Fold in cheese and bake 25 to 30 minutes at 400° in a well-greased muffin pan. Muffins freeze well.
Do not preheat the oven for this recipe! Melt the butter, then combine it with beaten eggs, mashed bananas, vanilla and water in a large mixing bowl. Add the cake mix, and beat on medium speed for about 4 minutes. Stir in the cranberry sauce, beating to break up large lumps. Bake at 350° in a 10-inch tube pan (40 minutes) or 2 loaf pans (30 minutes). You may need to turn the oven to 400° for the last 10 minutes to brown the bread. Instead of cranberry sauce, you may also add raisins or nuts. This is a moist, delicious bread that is easy to make and tastes even better when refrigerated.
Boil noodles, cook hamburger, onion, pepper and salt. Mix together with spaghetti sauce, mushrooms, clams, oregano and garlic salt. Get baking pan and layer goulash. Spread Ricotta and Mozzarella cheese in between 3 layers. Cover top with Ricotta and Mozzarella cheeses. Bake at 400° for 30 minutes.
Mix and refrigerate the day before serving. I just use one whole jar of pimientos and drain them on a paper towel.
Cook the lasagne noodles in boiling water until tender; drain. (Use 8 lasagne noodles for 2 layers of noodles.) Brown the ground beef, then drain. Add the spaghetti sauces to ground beef; simmer for a few minutes. Put small amount of beef-sauce mixture in the bottom of large cake pan or oblong casserole dish. Put a layer of noodles, 1/2 sauce mixture, 1/2 Mozzarella cheese and sprinkle Parmesan cheese. Repeat and cook in oven at 350° for 30 minutes.
Mix butter, sugar and egg yolks until fluffy. Mix salt and soda in flour. Add flour and sour cream alternately. Mix well after each addition. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 30 minutes. Cool on wire rack for 10 minutes, then remove from pan.
Cut cucumbers, tomatoes and onions thin. Add cauliflower, salt and water. Add vinegar, sugar, flour, dry mustard and turmeric; bring to a boil.
Combine yogurt and mustard, stirring until well blended. Brush breast halves evenly with yogurt mixture and dredge in bread crumbs.
Put all in blender eggs, sugar, milk, vanilla, salt, Bisquick and shortening. Beat alone for 2 minutes in blender. Add coconut and blend by hand. Bake at 350° for 1 hour.
Brown ground beef in frying pan. Add pink beans and mash them while cooking. Add taco seasoning mix and 1/2 to 3/4 cup water. Cook about 15 minutes on low. Chop up vegetables. When cooked, fill taco shells or roll in soft tortillas. Bake in a 350° oven for 5 minutes or heat in microwave until warm. Garnish with chopped vegetables, cheese, salsa and sour cream. Serves 6 to 8 people.
In a small bowl, combine pineapple juice, pudding mix and Tang breakfast drink. Set aside. In a large bowl, combine all the fruit. Fold juice mixture into fruit. Refrigerate before serving. Makes 6 to 8 servings.
Preheat oven to 375 degrees. Chop chicken, broccoli and pepper and place in a medium bowl. Sprinkle with garlic powder over vegetable mixture. Add cheese, dill weed, mayonnaise and salt and mix gently. Unroll dinner rolls, do not separate, and arrange on a cookie sheet one beside the other to form about 12 x 15 inch dough. Seal all of the perforations. From the 12 inch side, cut 1 1/2 inch strips on each side about 3 inches long so there is about 6 inches not cut. Spread filling evenly down the center of the dough. Lift one of the strips from each side and take to center, then a strip from the other side to the center and so on, alternating to form a braid. At the end, tuck the ends under to seal the end of the braid. Brush egg whites over the dough and bake 25 to 28 minutes or until golden brown.
Steam broccoli until crisp-tender. Chop. Combine broccoli, broth and onion and bring to a boil. Reduce heat and simmer 10 minutes. Puree mixture in blender until smooth.
In a small bowl, mix the flour and baking soda. Set aside. In a big bowl, add the margarine, sugar, brown sugar, vanilla and pudding. After creaming these ingredients, add the eggs until batter is creamy again. Gradually add flour mixture. (If batter is thick, add 1 to 2 tablespoons water.) Mix in the chocolate chips and nuts. Bake in a 375° oven for 8 to 10 minutes on ungreased cookie sheet.
Brown and drain sausage. Set aside. Cut cheese into cubes and melt in microwave. Add garlic powder to cheese and stir until well blended. Add sausage to cheese mixture and stir until well blended. Spread on pumpernickel bread and lay flat on baking sheet. Place under broiler until lightly browned. Watch closely as it only takes a couple of minutes to brown.
Mix all ingredients together. Make into small balls and bake at 350° for 15 minutes. Reduce heat to 325°; bake 15 minutes longer.
Place milk in large mixer bowl. Add sugar and sprinkle yeast over surface. Let stand for 10 minutes. Add salt, lightly beaten eggs and soft butter. Little by little add half of the flour and mix at a slow speed. Add remainder of the flour and continue beating until the batter shreds from the mixer beaters. Place the batter in a greased bowl and let rise until double in bulk. Punch down the dough. Beat with a spatula for a few minutes and turn into a buttered 1 1/2-quart casserole. Let rise again until almost double in bulk. Brush with Egg Yolk Glaze. Bake in a preheated 375° oven for 35 minutes.
In 2-quart dish, put cheese. Microwave on High for 2 minutes. Add remaining ingredients. Mix well. Serve with raw vegetables such as cauliflower, carrots, cucumbers or bell peppers. Serves 10.
Heat oven to 375°. Grease loaf pan. Mix all ingredients. Lightly put mixture in greased loaf pan. Smooth top. May sprinkle with crushed potato chips. Bake 40 minutes.
Preheat oven to 350°. Place paper baking cups in muffin tins. Mix dry ingredients thoroughly in mixing bowl. Add remaining ingredients; mix well. Fill baking cups two-thirds full. Bake 20 minutes or until top springs back when touched lightly.
Bring milk to boiling point (can be heated in microwave). Add sugar and stir until sugar is dissolved. Let cool in refrigerator. Add to softened butter and approximately 2 tablespoons of shortening. Mix at high speed. If curdling, add more shortening. Add vanilla and almond.
Mix ingredients together and form a roll. (I use wax paper to form an oblong roll and/or put in a bread wrapper to keep from drying out.) Set in refrigerator overnight or 2 nights in a cool place.
Beat sugar and butter together, then add eggs. Beat until thoroughly mixed. Add flour; blend well. Add chocolate and vanilla. Pour into a greased pie plate. Bake in preheated 325° oven for 25 minutes. Serve with ice cream or whipped cream.
Brown ground beef, add seasoning mix as directed and simmer 10 minutes. When meat cools, use as bottom layer in pan/dish. Spread salsa on top of meat. Sprinkle with half of cheese. Add green olives. Spread with sour cream, layer of ripe olives and green chilies. Top with rest of cheese. Serve with 2 (10 ounce) bags of your favorite tortilla chips.
Mix Italian dressing and water. Bring to a boil; add rice. Set aside. Let cool. Mix English peas, water chestnuts, chopped mushrooms and chopped cucumber. Add cooked rice and mayonnaise. Mix well.
Cover chicken with water and cook until done. Remove chicken and add water to make at least 3 quarts of broth. Add potatoes, corn and onion; cook until done. Add eggs, chopped chicken and parsley. Bring to a boil and serve.
Combine cabbage and salt in large bowl; stir well. Pack solidly into pint jars, leaving 1/2-inch headspace. Fill with water, leaving 1/2-inch headspace. Cover at once with metal lids and screw bands tight. Allow to ferment at room temperature for 3 to 4 days. (Small amount of liquid will escape jars.) Process in boiling water bath for 15 minutes.
Boil to 300° the sugar, water and syrup. Remove from heat and stir in peanut butter. Pour into a buttered 10 x 15-inch pan. Cut while warm in bars. Let cool and dip in chocolate. Please note, cheap peanut butter works best as it seems to contain more oil. You must stir the peanut butter in as fast as you can.
Butter bottom of a 9 x 13-inch pan. Line with whole graham crackers. Mix pudding and milk. Beat at medium speed 2 minutes. Blend in Cool Whip. Pour half of the mixture over graham crackers, then place second layer of grahams over pudding mixture. Pour remaining pudding mixture over grahams and cover with more crackers. Refrigerate for 2 hours, then frost.
Combine all ingredients except nutmeg in a 1 1/2-quart casserole. Mix thoroughly. Place casserole in pan filled 1 inch deep with hot water. Bake at 350° for 55 to 60 minutes or until knife inserted halfway comes out clean. Sprinkle nutmeg over top. Serve warm or cold.
Cook rhubarb, 1 cup sugar and water until tender. Keep hot. Cream shortening and 1/2 cup sugar; beat in egg and vanilla. Sift flour, baking powder and salt. Add alternately with milk to creamed mixture. Pour into greased 9-inch square pan. Spoon hot rhubarb sauce over batter. Bake at 350° for 40 minutes.
Open 1 can of fruit cocktail. Add peeled oranges. Remove all thick hull. Cut up fine. Peel apples and pears. Cut up. Add to fruit cocktail. Stir in few grapes. Mix well in bowl. Top with coconut. Chill. Serve with cake or eat as a fruit cup.
Peel and dice potatoes. Cover with water. Cook until tender, then drain. Mix together the mayonnaise, mustard and pickles; pour over potatoes. Dice egg; add to mixture. Salt and pepper to taste. More or less mayonnaise can be used, if you wish.
Wash and slice zucchini into 1/4-inch slices. Combine all ingredients in a Dutch oven (or a slow cooker) and let simmer at least 1 hour. Add a little water if you cook much longer.
Spread pineapple in pan, then put cherries on top. Sprinkle cake mix and nuts over top. Cut up stick of oleo on top. Bake 1 hour at 350°.
Thaw spinach under running hot water. I use 4 small packages for about 6 servings. Drain spinach well, squeezing out water. Lightly grease muffin tins with mayonnaise and pack spinach into each one. Cover and chill until firm.
Bake pastry shell in preheated 425° oven about 5 minutes, until set but not brown. Beat together the eggs, cream, salt and hot pepper sauce. Stir in tuna, Swiss cheese and chives. Turn into partially baked pie shell. Bake in preheated 350° oven for 40 minutes or until tip of knife inserted in center comes out clean. Remove from oven; let stand 10 minutes before cutting into wedges. Serve with tomato sauce, if desired. Makes 6 servings.
Cut cucumbers in quarters lengthwise; put in stone jar or stainless steel container. Add salt to water and bring to a boil. Pour over cucumbers. Cover with plate to keep cucumbers under brine. Let stand for 1 week in cool place. Drain and rinse cucumbers thoroughly. Cover with boiling water and let stand 24 hours. Drain and add alum to cucumbers; cover with boiling water. Let stand 24 hours; drain.
Mix all ingredients together. Top with additional grated cheese. Bake at 350° for 20 minutes.
Preheat oven to 400°. In a large bowl, combine eggs, sugar, grated orange zest, spices, salt, pumpkin and orange juice. Beat with electric mixer until mixture is smooth (no lumps remaining). Pour into an unbaked pie crust and bake for 55 minutes or until filling is set in center. Cool on wire rack. Just before serving, circle perimeter with whipped cream, then across the center. Garnish with shredded orange zest.
Combine cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut, nuts and chocolate. Pour into greased, floured 11-cup ring mold or 10-inch tube pan. Bake at 325° for 60 minutes. Cool 15 minutes. Remove from pan. Cool on rack.
In skillet, brown chops; pour off fat. Add remaining ingredients. Cover and simmer 45 minutes or until vegetables are tender. Stir frequently.
Mash the Tarama and add the grated onion. Add a little of the olive oil and beat thoroughly to a smooth paste. Moisten the bread and squeeze out the excess water. Continue beating Tarama mixture, adding alternately small bits of moistened bread, olive oil and lemon juice. Taramasalata should be beaten until cream colored. Serve as a dip with crackers or spread on toast. Makes 1 1/2-2 cups.