HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 1/2-inches of water, onion, lemon, parsley, bay leaf, salt and peppercorns to boiling in a 10-inch skillet. Reduce heat. Arrange fish in single layer in skillet. Simmer, uncovered, until fish fillets flake easily with fork, 4 to 6 minutes. Makes 5 to 6 servings.
Prepare cake mix according to package directions. Spoon batter into paper-lined muffin tins, filling 2/3 full. Beat cream cheese and sugar until fluffy; add egg, beating well. Stir in chocolate morsels. Spoon 1 heaping tablespoon of this mixture into center of each cupcake. Bake in 350° oven for 25 minutes. Remove from pan and let cool before storing in the refrigerator.
Sift flour, cinnamon, ginger, salt and soda together and set aside. Cream sugars and shortening together. Add egg, molasses, vanilla and milk and combine thoroughly with creamed ingredients. Blend in flour mixture. Stir in oatmeal until all ingredients are well blended.
Peel potatoes and slice into casserole dish. Alternate potatoes with onion flakes and salt as you slice potatoes into dish. Brown sausage and place on top of potatoes. Make gravy from sausage grease. Pour over top of potato mixture. Bake, covered, until potatoes are done in 350° oven or microwave on High.
Combine cheese and tomatoes and heat until all cheese is melted. Add meat and stir well. Great idea for preparing in crock-pot.
In a pot, combine all ingredients, except pecans and vanilla. Cook mixture over low heat until it forms soft ball. Remove from heat. Let stand 5 minutes. Beat well until mixture begins to thicken. Stir in vanilla and pecans, using a teaspoon to form individual pralines on wax paper. Let stand to cool. Yield: 3 1/2 dozen.
Brown beef, onion and green pepper in shortening. When onion and pepper are tender, add tomatoes, rice and seasonings. Simmer with lid off until juice is cooked down as much as you desire. Serves 6.
Mix altogether. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 35 to 40 minutes.
Mix together the 4 well-beaten eggs, parsley flakes and the three cheeses. Set aside. Fry the ground chuck and drain. Mix into the fried ground chuck the salt, pepper, spaghetti sauce and tomato sauce. Cook the noodles according to the package directions and drain. In a 9x12 inch pan layer the noodles, meat with sauce and the cheese mixture, ending with cheese mixture on top. Bake at 350 degrees for 1 hour. Serves 8.
Place cheeses in small mixing bowl, let stand at room temperature until soft. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed until fluffy. Cover and refrigerate at least 8 hours. Shape into 1 large ball or 36 1-inch balls.
Mix sugar, coconut, pecans, graham cracker crumbs, egg whites and chocolate chips together. Put in pie shell and bake at 350° for 30 minutes.
Place in a large saucepan the first 5 ingredients. Bring to a rolling boil and boil for exactly 1 1/2 minutes. Mix in the oatmeal, peanut butter and vanilla. Drop onto waxed paper by rounded teaspoonfuls and allow to cool.
Put pudding mix, poppy seed and juice from can of fruit in container; shake vigorously for 30 seconds. Pour mixture over fruits. Let sit in refrigerator several hours. You can add fruits of your choice and nuts to this mixture.
Combine water, oats and margarine. Cover, let stand 20 minutes. Add sugar and eggs; mix well. Sift dry ingredients. Mix thoroughly. Bake in oblong pan 35 minutes at 350°.
Brown sausage. Preheat oven to 375°. Spray large pizza pan with nonstick spray. Place crescent rolls flat in pan and pat out to form pie shell by sealing edges together and rolling up dough around the rim of the pan. Top crust with drained sausage, crumbled hash browns, grated cheese and beaten eggs. Bake at 375° for 15 to 20 minutes or until eggs are set and crust is golden brown. Slice with pizza cutter and serve. Makes 6 servings.
This recipe has been used for Bethel Chili Supper. It serves 25 people.
Brown hamburg. Mix vegetables and mushroom soup; half cook them. Mix with ground beef. Put in casserole dish. Place Tater Tots on top. Bake at 350° for 45 minutes.
In a resealable plastic bag, combine the honey, soy, and lime juice, mix well. Add chicken and turn to coat. Seal and refrigerate for 30 - 45 minutes. Drain and discard the marinade. Grill the chicken uncovered, over medium heat for 6 - 7 minutes on each side or until juices run clear.
Mix mayonnaise, egg, parsley, mustard, salt and pepper, pepper sauce and Worcestershire sauce. Add crab meat and 1 cup bread crumbs; mix well. Shape in 8 patties and coat with remaining 1 cup crumbs. Fry in hot oil until brown.
Squeeze 1 1/2 tablespoons juice from lemon. In small jar, shake together lemon juice, 1/2 teaspoon ginger, 3/4 teaspoon salt and 1/4 teaspoon pepper until salt dissolves. Add 3 tablespoons oil and shake to combine.
Combine all ingredients in blender; pour into 2 goblets. Freeze 15 minutes for cool, lite treat.
Roll crackers until very fine. Beat egg whites until frothy. Add sugar gradually and beat until mixture stands in soft peaks. Fold in vanilla, cracker crumbs, baking powder and walnuts. Spread evenly in well-greased 9-inch pie plate and bake at 325° for 45 minutes. Cool. Serves six to eight.
Fry and drain hamburger. Mix taco seasoning according to package directions in the hamburger. Add refried beans to this. Spread this mixture in a jelly roll pan. Top with remaining ingredients. Heat until hot at 325°. Scoop with tortilla chips.
Dissolve jello in 1 cup hot water. Blend white cake mix, 4 egg whites and oil. Mix jello mixture into cake batter. Grease and flour cake pan (9 x 12-inch). Pour batter in cake pan and bake at 350° for 40 minutes or until golden brown. Make holes in cake with a fork all the way to the bottom. Mix orange juice and powdered sugar and pour over cake.
Cream margarine and sugar. Beat egg yolks and mix well. Add vanilla. Mix baking soda with flour. Combine rest of ingredients.
Wrap tortillas in foil. Heat in a 350° oven for 10 minutes or until warm. Spray a 2-quart rectangular baking dish (with Pam).
Dissolve jello in boiling water. Add orange sherbet and mandarin oranges. Refrigerate until set.
Beat egg whites until stiff; set aside. Cream oleo, sugar, shortening and vanilla. Add yolks. Mix soda with buttermilk. Add alternately with dry ingredients. Do not overmix. Add pecans and coconut to batter and fold in egg whites. Bake in 3 x 9-inch greased and floured pans. Bake for 35 minutes at 350°.
Grind all vegetables (coarse blade). Sprinkle with 1/2 cup salt. Let stand for 8 to 12 hours. Rinse and drain. Squeeze excess water. Combine sugar, celery seed, mustard seed, turmeric and vinegar. Pour over vegetables. Bring to a boil. Simmer for 3 minutes. Seal in hot sterilized jars. Makes 8 pints.
Mix ingredients in blender until smooth. Bake at 350° for 1 hour.
Cut chicken into serving pieces. Season with salt and pepper. Coat well with flour; fry chicken until brown in hot oil. Then remove from skillet. Add vegetables and cook until wilted. Put chicken back in skillet and cover. Cook slowly until tender (about 30 minutes). Add rice to chicken. Stir thoroughly for 2 to 3 minutes. Pour beer over mixture and stir. Add salt and cook slowly (about 30 minutes) until rice is cooked.
Wash chiles and pat dry. In a pie plate, layer half the chiles and 1/3 of the grated cheese. Repeat layers, leaving 1/3 of the cheese for topping. Beat eggs. Add flour and milk. Beat until blended. Pour the mixture over the chiles and cheese. Bake at 350° for 30 minutes. Spread tomato sauce evenly over the top; sprinkle with remaining cheese. Bake 15 minutes longer. Cut into wedges and serve.
Heat syrup and sugar to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Immediately remove from heat. Stir in peanut butter until melted. Place cereal in a large bowl. Pour peanut butter mixture over cereal, stirring until well coated. Cool slightly about 2 minutes. Stir in marshmallows. Press mixture in ungreased rectangular 13 x 9 x 2-inch pan, using buttered back of a spoon. Sprinkle with nuts. Heat chocolate and shortening over low heat until melted. Drizzle over squares.
Cook broccoli as directed on package and chop into small pieces. Combine mayonnaise, eggs, mushroom soup, cheese, onion, salt and pepper. Mix together broccoli and soup mixture and put into a greased casserole dish. Crush 1 stack of Ritz Crackers and saute in 1 stick of melted oleo. Spread on top of casserole. Bake in 350° oven for about 30 minutes.
Saute onions in butter very slowly until soft, 1/2 to 1 hour. Add flour and continue cooking very slowly for 15 minutes. Do not brown! Stir in broth and bouillon. Slowly add water, salt and pepper. Cook slowly for 1 to 2 hours partly covered. Adjust seasonings. Serves 30.
Mix stuffing, butter and broth. Put half of mixture in bottom of a 9 x 13 casserole dish. Mix remaining ingredients together, except cheese and place on stuffing. Then, place remaining stuffing on top and cover with cheese. Bake at 325° for 40 minutes. May want to wait until last 10 minutes to put cheese on top. You can make ahead and put in refrigerator. Let sit out 1 hour before baking.
Mix browned sausage with oregano, salt and cheese. Spread bread slices on cookie sheets and spread with mixture. Place under broiler until bread is toasted and cheese is bubbly. These may be made ahead of time and frozen. Serve hot.
Combine sugar, cream and dates, stirring constantly. Cook to the soft ball stage, 236°. Add butter and allow to cool until lukewarm. Add vanilla and nuts. Stir (smooth) until creamy. Pour on a damp towel and mold into a roll about 2-inches. When cold, remove towel. Roll in powdered sugar. Slice with a sharp knife.
Combine the buttermilk, liquid shortening and dissolved yeast; mix. Add to this the remaining ingredients. Stir and mix well. Pour out onto floured board; sprinkle flour over the top of dough as you make biscuits. Place well apart on greased cookie sheet. Let rise 20 to 45 minutes. Bake at 350° to 375° for 20 to 25 minutes.
Toss cabbage, onion and carrots. Combine celery seed, soup, sour cream and horseradish. Fold soup mixture into vegetables. Spoon mixture into a greased 9-inch square baking dish. Combine stuffing and oleo, sprinkle over top. Bake at 350° for 35 to 40 minutes.
Mix cake mix until crumbly. Put into a 9 x 13-inch sheet cake pan. Mix together the cream cheese, eggs, lemon extract and powdered sugar. Pour over cake mixture. Bake at 350° for 45 minutes. Sprinkle top with powdered sugar.
Crush Oreos; set aside. Blend butter, cream cheese and sugar. Mix pudding with milk. Add Cool Whip. Add to butter mixture. In a large flowerpot, layer Oreo crumbs and pudding. Bottom and top layers are crumbs. Chill. Stick flower bouquet in pot. Serve with trowel.
Drain pineapple juice into a large measuring cup. Combine spices in a small bowl. Stir 1/4 teaspoon spice mixture, along with cornstarch, into pineapple juice. Set aside.
Slice onion and place in the bottom of roaster pan. Put brisket on top and sprinkle with garlic powder and lemon pepper. Cook at 450° for 30 minutes uncovered. Pour Pepsi over; cover with foil and cook at 350° for 3 hours. This can be cooked the day before, then sliced thinly and reheated with barbecue sauce over the top. Delish.
Mix all together, then pour in greased Bundt cake pan. Bake at 350° for 1 hour.
Cook noodles until tender; drain. Mix everything together except chips in a 5-quart baking dish. Crush chips and sprinkle on top of casserole. Cook at 325° for 1/2 hour.
Grate raw potatoes on a coarse grater. Soak cubes in 1 cup milk. Add beaten eggs to soaked bread and then add potatoes. Add the remainder of the milk and seasoning. Place in a greased baking dish and pour sour cream over top. Bake at 350° for 45 minutes or longer. Serves 6. Sour cream on top tastes like cheese after baking.
Stir together the bran, flour, raisins, soda, baking powder and baking soda; set aside. Blend milk, honey, oil and egg. Add these to dry ingredients. Stir just until moistened. Spoon into greased muffin pan. Bake at 400° for 15 minutes or until muffins pull away from sides of pan.
Blend cornstarch and cold water in saucepan. Add boiling water; cook, stirring, until clear. Let stand until completely cool; cover so a scum will not form. Beat egg whites until foamy; gradually add sugar. Beat until stiff, but not dry. Add vanilla. Gradually beat in cornstarch mixture on slow speed; turn back on high and beat well. Spread over cooled filling. Bake at 350° for 10 minutes, or pleasingly browned.
As the seasons change, you can change the ingredients to fit what is available to you and make this fruit-streusel coffee cake a year round and holiday favorite.
Place chicken in bottom of oblong dish. Mix 2 soups and 1 cup broth in a bowl and heat in microwave. Pour soup mixture over chicken. Mix butter, 1 cup broth, bag of Pepperidge dressing mix. Mix well and spoon on top of soup mixture. Bake at 325° to 350° for 20 to 30 minutes.
Trim and discard excess fat from pork. In a deep bowl, stir to mix garlic, ginger, chilies, mustard, brown sugar, orange peel, oil, vinegar and soy sauce. Roll pork in mixture, then cover and chill at least 30 minutes or up to 3 hours; turn meat several times. Lift meat from marinade; drain briefly and place above a solid bed of very hot coals. Brush with marinade; cover grill and open dampers. Cook, turning to brown evenly, and baste occasionally with marinade. Cook about 20 minutes only. Meat thermometer inserted will register 150° to 155°. Add water to marinade to make 1/2 cup total. Add cornstarch and stir over high heat. To serve, cut meat into thin slices and spoon over sauce. Makes 3 servings.
Dip chicken in egg, then in flavored bread crumbs. Fry slowly in olive oil in which you have lightly browned 1 clove of garlic (remove). Put all in Dutch oven. Cover with 1 cup Marsala wine, to which is added 1 tablespoon parsley flakes. If not enough liquid, add hot water. Simmer all for 1/2 to 3/4 hour, or until meat is tender.
Beat margarine, sugar and vanilla until light and fluffy. Add sifted flour and nuts; blend well. Chill dough.
Add dry ingredients to oil, egg, milk and banana. Mix. Line muffin tins or grease pans. Fill tins 1/2 to 2/3 full. Bake at 400° for 25 minutes.
Cream the cream cheese until soft. Add onion; mix well. Rinse and drain shrimp well; add to cheese mixture. Salt to taste. Form into ball; cover with shrimp sauce.
Gradually stir milk into soup in 2-quart casserole. Stir in remaining ingredients. Cover tightly and microwave on High (100%) for 10 minutes; stir. Cover and microwave until potatoes are tender, 10 to 15 minutes longer; stir. Sprinkle with Parmesan cheese if desired.
In mixing bowl, beat egg; add sugar, milk and vanilla. Beat well. You can use a blender instead. Pour into glass and sprinkle with nutmeg. Makes 1 cup.
Put apples and cranberries through a food chopper. Add 1 cup water to box of Jell-O. Dissolve. Add all other ingredients. Pour all into serving bowl and refrigerate.
Cut cauliflower or broccoli into small pieces and cook for 45 minutes with onion in chicken broth. Make a white sauce on stove with oleo, flour and milk; cook until thickened. Add to cauliflower or broccoli and bring to a boil. Add half and half and bring to a boil. Ready to eat!
Heat butter in frypan. Add barley and saute until light brown; place in heavy casserole. Heat 1/2 remaining butter in saucepan and saute onions until soft, but not brown. Saute mushrooms in remaining butter. Add to other ingredients. Stir in hot consomme, salt and pepper. Cook over low heat 35 to 40 minutes until barley absorbs the consomme. Serves 6.
Mix all ingredients. Pour in freezer. Fill freezer to the line with milk. If fruit is used, add an additional cup of sugar.
Combine softened cheese, cream cheese and margarine. Mix until well blended. Mix in remaining ingredients. Mix well. Mold into ball. Makes 2 cheese balls. Great Christmas gifts. Can be rolled in mixture of 3/4 cup chopped pecans and 1/4 cup pistachio nuts.
In a large heavy pan, brown meat in oil with onion, garlic and parsley. Add tomato paste, 2 cups of water, salt and pepper. Simmer for 1 hour.
Coat cheese with flour. Pour wine in pot. When bubbles rise, add lemon juice. Add cheese by handfuls until cheese melts. Add brandy and spices until blended.
Mix and press in a 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Cool.
Pour mixture over baked crust and return to oven for 20 minutes. Remove from oven; let cool a few minutes, then sprinkle lightly with powdered sugar. Let cool before cutting into desired size bars or squares.
Brown beef and drain; add salt, pepper and jalapenos. Combine corn, Accent and onion in corn can. Mix 1 cup corn and eggs into cornbread mix until moistened. Pour 1/2 cornbread mix into greased 8 or 9-inch square pan. Sprinkle on meat, then cheese, then remaining corn. Bake at 375° for 40 to 45 minutes or golden brown.
Cook the first 3 ingredients until thick. Cool slightly. Spread on Ritz crackers.
Heat oven to 450°. Brush bottom of 13 x 9 x 2-inch pan with about 1 tablespoon of the melted margarine. Beat egg and water in a shallow dish. Mix flour and salt in another shallow dish. Dip about 1/4 of the vegetables into egg mixture. Remove 1 piece at a time; roll in flour mixture to coat. Place in pan. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan. Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, 10 to 12 minutes. Drain. Sprinkle with Parmesan cheese, if desired.
Brown ground beef with onion. Drain. Add all the other ingredients and one can(soup) of water. Simmer for about one hour.
Mix all ingredients and pour over chicken. Let marinate a few hours or overnight. Bake 1 to 1 1/2 hours at 350°.
Cream butter until it resembles whipped cream. Add sugar slowly, beating well. Add flour gradually, blending thoroughly. Wrap in waxed paper. Chill several hours. Knead dough slightly on lightly floured board; form into a smooth ball. Roll to about 1/8-inch thick. Cut into desired shapes. Place on an ungreased cookie sheet. Bake in moderate oven (350°) for approximately 12 minutes. Remove from oven; let stand about 3 minutes before removing cookies to cooler rack. When cold, decorate cookies as desired with butter icing, cake decorations or candied fruits.
Combine butter, vanilla, sugar and eggs. Add cottage cheese, then the dry ingredients. Chill dough 1 hour. Form into small balls and roll in powdered sugar. Place on cookie sheet (greased); flatten. Bake at 375° for 7 to 10 minutes.
Cream butter and sugar. Add eggs, flour, soda, salt, vanilla, oats, coconut and chocolate bits. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes.
Brown hamburger with onion and celery in large skillet. Mix together the remaining ingredients. Add to hamburger mixture. Simmer one hour on medium heat or until liquid is absorbed. Keep a lid on the pan while simmering.
Combine all ingredients in large mixing bowl. Mix until blended. Grease and flour two loaf pans. Fill with batter and bake 1 hour at 350°.
Mix cream cheese, milk and sugar in a bowl until smooth. Gently stir in whipped topping, spread on bottom of crust. Pour milk into a bowl. Add pudding mix. Mix until thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with whipped topping.
Mix ingredients; knead 5 minutes. Let rise at 85° for 1 1/2 hours. Roll out. Let rise 30 minutes. Fry in deep fat at 375°. Drain.
Pare and thinly slice potatoes. Toss slices in 1 cup cold water and 1/2 teaspoon cream of tartar. Drain.
Saute vegetables in 3 tablespoons margarine. Combine remaining ingredients, reserving 3/4 cup croutons. Spoon into 1 1/2-quart casserole. Top with reserved croutons tossed with remaining melted margarine. Cover; bake at 350° for 30 minutes. Remove cover and continue baking 10 minutes.
Place potatoes in a large skillet with water and salad dressing. Cover and simmer until liquid is absorbed and potatoes are tender (about 15 to 20 minutes). Add more water if necessary during cooking to keep from sticking. Chill. Mix potatoes, onions, celery, green pepper and chopped eggs together. In separate bowl, combine cottage cheese, sour cream, mustard and seasoned salt. Pour over potatoes mixture and toss gently to mix. Place in serving bowl. Makes 8 servings. Boy does it taste good.
Sift flour, salt and cinnamon. Mix 1/4 cup of flour mixture with nuts and gumdrops. Beat eggs until thick. Add sugar and water and beat again. Add dry ingredients to egg mixture. Fold in nuts and gumdrops. Pour into greased cookie sheet. Bake in 325° oven for 30 minutes. Cut in 2-inch squares. Sprinkle with powdered sugar.
Preheat oven to 375°. Combine all ingredients in order listed. Pour into buttered 3-quart casserole. Bake for 45 minutes. Reduce temperature to 325° and bake for 30 minutes more or reduce to 150° and leave for several hours until ready to serve. Makes 10 to 12 servings.
Combine marshmallows and milk in saucepan. Heat until marshmallows are melted; let cool. Add whipped cream and fruit cocktail; mix well. Pour into crust. Chill until firm. Yields 8 servings.
Preheat oven to 300°. Grease a 9-inch tube pan (line with foil) or use generously greased and floured 10-inch fluted pan. Sift together flour and baking soda, then set aside. Combine remaining ingredients. Blend in dry ingredients. Pour into prepared pan. Bake 1 hour and 50 minutes. Cool 15 minutes.
Set popcorn aside. Add peanuts to popcorn in bag before adding caramel mixture. Place sugar, margarine, corn syrup, salt and vanilla in adequate bowl in microwave until margarine is melted. Stir. Put back in for 2 minutes on High. Remove and add 1 teaspoon soda (will puff). Pour hot mixture over popcorn in bag and shake. Put in microwave for 1 1/2 minutes on High. Remove and shake. Repeat one more time. Back final time for 1/2 minute on High. Remove and shake. Spread on waxed paper to dry.
Combine egg, melted shortening and sour milk. Stir in water containing dissolved soda. Add sifted dry ingredients. Beat smooth. Bake 30 to 35 minutes at 400°.
Sift flour, sugar, cocoa, soda and salt in a mixing bowl. Add remaining ingredients; stir until dry ingredients are moistened. Pour into a greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Serve cake squares topped with sour cream or whipped cream and a dab of applesauce.
Brown pork chops. Season with salt and pepper. Arrange in baking dish. One top of each chop, place an apple slice, an onion slice and a teaspoon of brown sugar. Stir water, vinegar and raisins into skillet with pork chop drippings. Bring to a boil; pour over chops. Bake, uncovered, in 350° oven for 1 hour or until tender. Makes 6 servings.
If you agree on ingredients, you may add: fresh mushrooms, red or green peppers or other vegetables that are available. If there are enough fresh veggies around, you can eliminate the frozen or canned ones, but the cooking times have to be thought about.
Cream together Crisco and 1/2 cup of sugar while you soak 2 packages of yeast in one cup of warm water. Measure out 6 cups of flour (before sifting). Add 2 teaspoons of salt and sift 3 times. Add 1 cup boiling water to the Crisco and sugar and let it cool. Once it is cool, add the yeast; beat in 2 eggs and add flour. (Tot says that the secret for making light bread is to add the flour gradually and beat with a fork after each addition.) Let rise until double. Stir down and let sit in refrigerator overnight. The next morning, pat them out in your hand (flour hands first), making an oval. Put a bit of melted butter in center and fold over. Let them rise until double (about 2 hours) before baking in a 425° oven. Bake 8 to 10 minutes.
Mix together and bake in three 9-inch pans at 350° for 25 minutes.
Mix first 3 ingredients. Pour batter into melted butter. Pour peaches with juice into batter. Bake at 350° for 1 hour or until done.
Mix all together well and put in a well greased 13x9x1 1/2 inch dish and bake in slow oven until brown - time varies according to your oven. Good hot or cold. Cut in 1 1/2 inch squares. Yields: 12-15 servings.
Mix first 3 ingredients. Mix last 3 ingredients. Then combine both mixtures. Rolls out better if chilled. Makes 3 crusts or makes 2 crusts with lattice top and 1 crust alone.