HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and drain; cook saffron rice as directed and mix first four ingredients. Put in greased 9 x 11-inch pan. Bake at 350° for 20 minutes. Use nacho chips and fixin's as desired. Serves 6.
On floured surface, roll pastry to 1/8-inch thickness. Cut into 3 1/2-inch circles. Line 2 1/2-inch fluted tart shells with pastry circles; set aside. Combine eggs, sugar, butter, lemon juice and salt; stir in coconut. Spoon about 2 tablespoons filling into each shell. Place filled tart shells on baking sheet or shallow baking pan. Bake at 400° for 20 minutes or until tops are golden. Cool. Remove tarts from pans. Makes about two dozen tarts.
Melt margarine in large saucepan. Add onion and celery. Cover and cook over medium-low heat until tender (15 minutes). Stir occasionally. Blend in flour. Add water, potatoes and salt; stirring constantly (increase heat). Bring to a boil, turn down and simmer 30 minutes or until potatoes are done. Stir occasionally. Add milk, heat but do not boil (will curd).
Preheat oven to 375°. Place chicken in casserole dish. Cover with soup. Cover with bread crumbs. Place cover on dish. Bake for approximately 45 minutes or until chicken loses pink color.
Cream together cream cheese, sour cream and taco seasoning. Place on serving dish. Scatter remaining ingredients on top. Serve with chips.
Heat oven to 350°. Sift first 4 ingredients. Work shortening until light. Add eggs and beat. Slowly add flour mixture alternately with bananas, beating smooth after each addition. Turn into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until done. Makes 1 loaf.
Blend together cornstarch and sugar. Combine with water in saucepan. Cook until thickened, 3 to 5 minutes. Remove from heat; add Jell-O and stir until dissolved. Allow to cool. Spread berries in pie shell; slice, if desired. Pour cooled Jell-O mixture over berries. Chill for 2 to 3 hours. Garnish with Cool Whip at serving time.
Wipe fish with a damp cloth. Cut into serving pieces. Sprinkle both sides with salt and pepper. In a deep frying pan or Dutch oven, cook onions in butter over medium heat until soft and bright green. Add garlic, bay leaf, thyme, broth or wine and tomatoes with liquid. Break tomatoes up with a fork. Bring mixture to boiling. Reduce heat and simmer, uncovered, until thick, stirring occasionally, 10 to 15 minutes. Add lemon slices and fish. Cover. Simmer over low heat until fish is opaque and flakes when tested with a fork, 8 to 10 minutes. Taste. Add salt, if needed. Serve fish in shallow bowls with tomato sauce spooned over.
In medium bowl, combine all ingredients except sugar. Shape into 1-inch balls. Roll in sugar. Store in tightly covered container. Serves 2 1/2 dozen.
Put chocolate or butterscotch chips, marshmallows, margarine, vanilla and nuts in a mixing bowl. Do not cook. Put sugar and evaporated milk in pan and cook over medium heat. Bring to a boil and boil for 13 to 15 minutes. Pour this into first mixture; stir until mixed. Place in buttered pan.
Combine all ingredients and place in 2 (2 cup) baking dishes. Bake in preheated 350° oven for about 40 minutes or until slightly browned and bubbly. Serve hot with crackers or Melba toast.
Brown sausage. Drain well. Melt cream cheese into sausage; set mixture aside. Make biscuit dough per package directions. Roll dough flat. Put sausage and cream cheese mixture on top of dough. Roll it up like a jelly roll. Slice and put the slices flat on cookie sheet. Bake 10 minutes at 400°.
Melt 2 tablespoons butter and add flour, blending until smooth. Cook over low heat until bubbly. Gradually stir in milk; cook until smooth and thickened, stirring constantly. Add salt, pepper and cheese; heat until cheese is melted, stirring constantly. Set aside.
Beat eggs, sugar, salt and cinnamon together. Stir in apple, raisins, noodles and butter. Turn into a greased 1-quart baking dish and bake at 400° for 30 to 40 minutes. Sprinkle some cinnamon over top for color.
Mix eggs and sugar; add other ingredients. Bake in greased loaf pans at 350° for 1 hour.
Drain pineapple, reserving juice. In small saucepan, blend reserved juice, broth, cornstarch, soy sauce, vinegar, brown sugar and pepper. Cook and stir until mixture thickens and boils. Stir in pineapple. Serve hot or cold with cocktail franks, ham cubes, bread sticks or vegetables. Makes 2 cups.
Melt cheese in nonstick pan with the juice from the Ro-Tel tomatoes. Chop tomatoes very finely and add to cheese. Let simmer 1/2 hour. Cook hamburger until brown; drain. Add 3/4 cup water and 1/2 package taco seasoning. Let simmer for 1/2 hour. Add hamburger to cheese and let simmer for 1 hour, stirring occasionally.
Boil potatoes until tender; peel and mash. Add butter, sugar, flour, spice and salt. Beat until creamy. When cool, beat in milk, eggs and extracts.
Combine first 5 ingredients. Stir eggs into squash mixture. Add margarine. Drop fritter batter by tablespoons onto greased griddle on skillet. Cook until delicate brown; turn and brown on other side. Serve immediately. Serves six.
Mix all dry ingredients together (flour, sugar, soda and salt). Add to other ingredients. Grease and flour the pan (9 x 14-inch) before putting mixture in. Cook at 350° for 1 hour.
Mix all ingredients and pour into tube pan or loaf pan. Bake at 350° until golden brown, about 1 hour.
Cut veal cutlets in half and pepper into strips. Saute scallops in lemon juice and butter for five minutes. Place veal, scallops, pepper and half of the peeled tomatoes (you may want to cut the tomatoes in half) in crock-pot. Sprinkle basil, garlic to taste and Parmesan cheese on top. Add a splash of wine, if you desire. Cook on low for 6 hours.
Cream butter and sugar. Add eggs. Mix soda and buttermilk. Add vanilla and flour. Bake at 350° in greased and floured pan. Any type of icing can be used.
Soften cream cheese and add sugar. Add cranberry sauce, crushed pineapple, walnuts. Fold in Cool Whip. Pour into oiled loaf pan or mold. Put in freezer overnight. Great for holidays!
Bake cake mix as directed on box in 9 x 13-inch pan. Punch holes. Bring to boil, sugar, milk and coconut. Pour over cake. Let cool. Put container Cool Whip over cake. Add another package frozen coconut on top of Cool Whip. Better if refrigerated before serving.
Soften gelatin in cold water. Beat cream cheese and sugar. Gradually add gelatin and eggnog. Refrigerate until slighlty thick. Beat whipping cream until peaks form. Fold in whipped cream. Pour into prepared graham cracker crust. Refrigerate until firm. Garnish with whipped cream and grated nutmeg.
Combine skim milk and oil. Pour all at once into self-rising flour. Stir with spoon. Pat out on floured surface and cut with biscuit cutter. Bake at 400° for 10 to 12 minutes. Makes about 16 biscuits.
Roll dough to fit into a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in 425° oven for 15 minutes or until crisp around edges. Let cool. In small bowl, combine zucchini, refried beans and taco seasoning. Spread bean mixture and sour cream on baked crust. Drizzle on salsa, top with cheese, green onions and olives. Return to oven to melt cheese. Cut into squares. Makes 1 dozen appetizers.
Grind meat medium fine. Combine with all other ingredients. Mix thoroughly. Keep cool. May be stuffed in casings or made into patties. Will keep frozen for 60 to 90 days.
Mix boxes of pie crust mix; divide in half. Place 1/2 in bottom of an oblong pan. Save the other half for the top of the cobbler. Peel apples and slice. Add butter, sugar, brown sugar, cinnamon and nutmeg on top of apples and mix together. Sprinkle vanilla on top of ingredients. Place mixture in the prepared oblong pan. Roll out the other half of pie crust and place over top of mixture. Bake for 1 hour or until golden brown at 350°. Will serve about 12 people.
Saute onion and garlic slightly in oil; add sausage and cook for 15 minutes. Then add spinach and cheese. Cook until spinach is thawed and then another 15 minutes. Set aside to cool. Let dough thaw and rise for a few hours. Roll out oblong shape. Spread half of filling on each of two halves. Roll up; put on greased sheet and let rise again for 1 hour. Coat with egg yolk and sprinkle with sesame seed on top. Bake at 375° for about 25 to 30 minutes until brown.
Mix flour, baking powder and spices. Stir in pinons. Mix together other ingredients; add flour mixture, blending thoroughly. Pour batter into two greased loaf pans. Bake at 350° for about 1 hour.
Preheat oven to 325°. In a large bowl, beat the butter and sugar until light and fluffy. Add vanilla, lemon peel and egg yolk. Blend well. Stir in flour and nuts; mix well. Shape into balls (1 1/2-inch) and place 2 inches apart on ungreased pan. Make dent in center of each. Bake 10 to 15 minutes.
Mix sugar, cocoa, milk and butter together and bring to a hard boil. Let boil for 1 minute. Remove from heat and stir in peanut butter, oatmeal and vanilla flavoring. Drop in teaspoon size drops onto wax paper until dry.
Combine peanuts and marshmallows. Melt chocolate chips, butter and milk. Blend together and spread in a 10 x 14-inch pan. Refrigerate. Cut into 1 1/2-inch squares.
Preheat oven to 350°. Mix all ingredients and bake in greased jelly roll pan, 30 to 40 minutes. Will be golden brown.
Preheat oven to 350°. In a large mixing bowl, combine peanut butter and oleo. Beat until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in one cup morsels. Spread in a 9 x 13-inch pan. Bake 25 to 30 minutes or until edges begin to brown. Sprinkle with remaining chips. Let stand 5 minutes. Spread chocolate evenly on top. Cool completely. Cut into squares.
Peel and slice peaches. Place in bowl. Pour 1 1/2 cups sugar over peaches. Sprinkle with 1 teaspoon cinnamon. Let set for 1 hour.
Mix together and place in casserole. Cover with Ritz cracker crumbs mixed with butter. Bake at 350° for 30 minutes.
Mix all together with fork until smooth. If not stiff enough, add a little more flour. Roll out on floured board. Put flour over them. Roll up and cut as desired. If you want to dry you can, and they freeze good.
I saute my vegetables in butter, then cool slightly before adding to egg mixture. Mix eggs and vegetables together and pour into a lightly greased small casserole and bake at 350° for 25 to 35 minutes or until eggs are set. Garnish with fresh chopped tomatoes. Double recipe for a 9 x 13-inch pan.
Mix and bake white cake in 12 x 18-inch or sheet pan. Cool and dump over to cardboard covered with foil. With a large fork, poke 1/2 way through cake every inch or so. Mix jello. Before jello starts to jell, pour over top of white cake very evenly, soaking cake with jello. Chill for 30 minutes. Cover cake with Cool Whip and top with fresh sliced strawberries. Ready to serve.
Combine dry ingredients. Stir in pecans and set aside. Mix remaining ingredients together. Then add to dry ingredients, stirring just until batter is moistened. Spoon batter into 2 greased and floured loaf pans. Bake in a 350° oven for 1 hour and 5 minutes or until loaves test done. Cool 10 minutes before transferring from pans to wire rack. Cool completely before slicing. Makes 2 loaves.
Combine beans, salad oil, 1/4 cup vinegar, 1/2 teaspoon salt and the pepper; toss lightly. Cover and chill. Mix remaining ingredients, except bacon, greens and paprika. Just before serving, drain bean mixture and toss with bacon. Serve on crisp greens. Top with a spoonful of egg mixture and sprinkle with paprika. Makes 6 servings.
In a bowl, mix all dry ingredients. Add other ingredients and beat 3 minutes. Bake in 325° oven 12 minutes or until lightly brown. Low-fat and low cholesterol.
Melt butter in 3-quart saucepan over low heat until butter turns light golden brown. Stir in boiling water and brown sugar. Cook over medium heat until mixture comes to a boil. Cook 2 minutes more, stirring constantly. Remove from heat. Combine cornstarch, flour and salt in a bowl. Gradually stir in milk. Stir milk mixture into butter mixture. Cook over medium heat, stirring constantly until mixture comes to a boil, about 5 to 7 minutes. Cook 1 minute more. Remove from heat, stir small amount into the beaten egg yolks, blending well. Immediately pour egg yolk mixture into hot mixture, blending well. Cook 2 minutes more over low heat, stirring constantly. Gently stir in 1 1/2 teaspoons vanilla. Cool 5 minutes, pour into pie shell. Cover and chill in the fridge. To serve, whip cream, 1 tablespoon sugar and vanilla in a bowl until soft peaks form. Spread over filling.
Cream butter and sugar; add vanilla and water and mix well. Blend in flour and pecans. Shape in balls or finger size bars. Bake on ungreased cookie sheet at 325° for about 20 minutes. I turn up the heat for a few minutes to brown them. Cool slightly and roll in powdered sugar. A good way to do this is to put the sandies in brown paper bag and add the powdered sugar and shake well.
Cream butter and sugar until fluffy. Add eggs. Mix dry ingredients and add to creamed mixture. Mix well (this makes a stiff dough). Drop by teaspoonfuls onto a lightly greased cookie sheet and bake at 350° for 10 to 15 minutes or until done.
Chop peppers and onions fine and cover with boiling water; let stand for 5 minutes. Drain off water and again cover with boiling water; let stand for 10 minutes. Place in a muslin bag and allow to drain overnight. Combine the vinegar, salt and sugar; bring to boil. Add pepper mixture and cook 20 minutes. Pour into sterilized jars and seal.
Place berries, water and sugar in pan. Put on stove on high until berries start to boil, then turn to low and cook about 10 minutes, or until berries are soft. Remove. Add Jell-O. When cool, place in refrigerator; as mixture begins to set, add other ingredients.
Chop the tomatoes into medium cubes. Sprinkle on some olive oil. Crumble Feta cheese over it and add a few tablespoons capers. Toss and serve cold.
Cream sugar and margarine together. Add beaten egg and mix well. Stir in flour, then vanilla, then nuts. Bake in greased pan (13 x 9-inch) until done. Bake at 350°. Serves 15.
Brown and season ground beef. Place in bottom of Dutch oven or large casserole. Add one layer* diced potatoes, layer of celery and layer of sliced carrots. Drain and reserve liquid from peas and add layer of peas. Add layer of sliced onions.
Let pie shell thaw at room temperature 10 minutes; prick bottom and side with fork. Bake at 450° for 5 minutes.
Cut redfish fillets diagonally into 2 1/2-inch strips. In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell pepper, garlic and mushrooms. Saute until vegetables are wilted. Add tomato sauce, blending well into roux mixture.
Drain pineapple; reserve juice. Combine eggs, sugar, lemon juice, salt and pineapple juice. Cook slowly until mixture coats spoon. Cool slightly. Add all remaining ingredients. Pour into individual molds. Freeze 4 hours.
Mix all ingredients in frying pan; pour fat back grease over. Cook on medium heat until almost dry. Serve with fat back meat.
Heat oven to 400°. Line muffin pan with paper. Combine nut bread mix, orange juice, sour cream, orange peel and egg. Stir by hand 50 to 75 times or until mix is moist. Spoon batter in muffin pan; sprinkle with almonds. Bake for 18 to 25 minutes or until brown. Cool 5 minutes, then remove. Serve warm. Serve with warm marmalade. Each muffin contains 150 calories, 10 g fat and 12 mg cholesterol.
Cream butter, sugar, brown sugar and vanilla extract together; beat until creamy. Beat in eggs. Gradually add flour; mix well. Stir in chips and nuts by hand. Bake in 350° oven 9 to 11 minutes.
Brown ground beef. While browning meat, cook mixed vegetables by directions on package. Then add granules, corn, and English peas. Cook about 10 minutes. Then add browned meat. Add tomato sauce and ketchup. Add salt and pepper to taste.
Prepare turkey in covered roaster with enough water to make plenty of stock. Put in celery, onion, bay leaf, red pepper and salt to season. Steam for several hours until tender, but do not brown. Remove stock and drain. Allow to cool in covered bowl overnight. Skim off fat; do not use. Pull turkey from bones; cut in large bite size pieces. Place in double boiler the turkey stock (for each 2 quarts of cut turkey, allow 1 quart stock). To each quart stock, gradually add 1/2 stick butter and flour to make a paste. Combine gradually to stock to thicken; add Worcestershire sauce and white pepper and more salt if desired. Serve hot with spoon bread or place in center of grit mould. Also fine with waffles.
Brown meat and onion and drain. Add all other ingredients. Do not drain cans. Simmer for 45 minutes. Serve with grated cheese.
Dissolve yeast in warm water. Add sugar. Combine all other ingredients. Stir with spoon until all mixed together. Use a bowl with lid. Keep in refrigerator. Will keep about 10 days.
Mix peanut butter oleo and powdered sugar, chill in frig. Make into balls and place in freezer for 20 min. Melt parafin, choc-chips and candy bar over double boiler. Dip balls in chocolate, place on wax paper to cool. Keep in frig.
Trim fat from tenderloins; sprinkle tenderloins with salt and pepper. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add 2 tenderloins; cook 10 minutes or until browned, turning occasionally. Remove from skillet and keep warm. Repeat procedure with remaining 2 tenderloins.
Boil to thread stage all ingredients, except egg whites, in saucepan. Pour into stiffly beaten egg whites. Pour slowly while beating at high speed.
Mix peanut butter, pecans, coconut, vanilla and oats in bowl. Cook sugar, cocoa, milk and butter in boiler. Boil for 1 1/2 minutes. Pour while hot over first mixture. Mix well and drop by teaspoonfuls on waxed paper. Let cool before serving.
Mix all ingredients except banana and nuts. Add those before serving. Serve in lettuce cups. Chill at least 2 hours before serving.
Melt oleo. Add flour and chopped nuts. Mix together well and pat into an 8-inch square pan to serve as crust. Bake at 350° for 20 minutes.
Wash and cut stem off jalapenos. Process the peppers, onions, garlic and tomatoes in blender just until vegetables are chopped fine.
In blender, add all ingredients except 1 lb. pkg of corn. Blend well and pour in greased 11 x 14 baking dish. Stir in the remaining frozen corn. Bake in a moderate oven. 350° for 45 minutes. Serves 8 - 10.
Combine cukes, onions and peppers. Add salt. Let stand 3 hours; drain. Put vinegar, sugar and spices in large kettle. Bring to boil, then add drained vegetables. Heat thoroughly, but do not boil. Pack hot into hot sterile jars; seal.
Place the first 5 ingredients in a bowl. Mix together the yogurt, lemon juice and celery seed. Add dressing to cabbage mixture in bowl; mix well. Do not salt. It will draw moisture from the cabbage.
In small bowl, combine chips and butter. Microwave on high 1 1/2 minutes or until melted. Stir in peanut butter. Pour over cereal. Place sugar in gallon size bag. Add coated cereal and close bag tightly. Shake until cereal is coated with sugar.
Put the rice in bottom of a 9 x 13-inch pan. Pour the consomme in with the rice. Place the chicken on the rice, skin side up. Sprinkle with paprika. Pour the mushrooms over top of the chicken. Sprinkle the dry onion soup mix over the chicken. Mix in a bowl the mushroom soup, chicken soup and celery soup. Pour over chicken. Bake, uncovered, at 350° for 1 hour. Cover with foil or lid and bake 30 minutes more.
Prepare and cook potatoes. Cut each potato crosswise into 1/2-inch slices. In skillet combine brown sugar, butter, milk and salt. Cook over medium heat, stirring constantly until smooth and bubbly. Add potato pieces. Stir gently until glazed and heated through. Makes 4 to 6 servings.
Rule for boiling macaroni: Bring to a boil the water to which salt has been added. Slowly add macaroni and then continue to boil for 20 minutes. At the end of 20 minutes, drain in a strainer and rinse by pouring over them 4 cups cold water. To the 1 cup of prepared macaroni, add 1/2 cup of either cream or milk. Reheat over a slow fire while stirring. Place in a dish and sprinkle it with 1/2 cup or more to taste with grated cheese.
Cut squash into bite size pieces. Lightly cook and drain. Mix other ingredients with 1/2 stuffing. Put into casserole dish and top with remaining stuffing. Bake at 350° for 25 minutes.
Cook sausage and drain; cook potatoes and onions. Drain. Layer meat, potatoes and cheese; heat milk. Add eggs; beat good. Pour over casserole.
Dissolve both packages of jello in 1 cup boiling water. Let cool. Mix mashed bananas, strawberries and pineapple; add to jello mixture. Put half in dish or jello mold. Let congeal about an hour. Spread sour cream on it. Add remainder of strawberry mixture and let congeal.
Cream butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Sift together dry ingredients. Add alternately with milk to creamed mixture. Add vanilla. Bake at 325° for 1 1/2 hours.
Combine first 4 ingredients and let stand until bubbly. Combine next 5 ingredients and let cool. Add yeast mixture, milk mixture, eggs and 4 cups of flour. Beat well. Add remaining flour and knead until smooth. Put into greased bowl; cover with waxed paper and damp cloth. Refrigerate overnight. Remove part of dough and knead until smooth and elastic. Cut, dip into melted margarine. Fold and place on greased pan. Let rise until doubled. Bake in 400° oven for 20 minutes. Can be partially baked, cooled and then put in freezer for later use.
Blend sugar, oil and carrots together. Add dry ingredients. Add flour and eggs and mix well. Pour into greased and floured layer pans. Bake at 350° until done. Use Foolproof Caramel Icing.
Cut okra in pieces and fry in a little shortening until free of slime. Set aside. Put hot water to heat in a large pot.
Mix flour, baking powder, sugar, water, and salt together and pour into baking dish. Add cherries over the top. Bake at 350 degrees until batter is cooked.
Cook jumbo shells according to package; drain. Cool in a single layer on waxed paper to keep shells from sticking. Combine cheeses, eggs and spices. Fill each shell with 2 tablespoons. Spread thin layer of sauce on bottom of 13 x 9-inch pan. Put shells in, open side up. Cover with rest of sauce. Bake at 350° for 35 minutes.
Combine sugar, oil, eggs and vanilla in large bowl. Beat on medium speed. Add zucchini, applesauce and orange juice; stir well. Combine next 5 ingredients and add to zucchini mixture. Add chopped pecans. Pour into Bundt pan. Bake at 350° for 1 hour and 10 minutes or done when tested.
Melt butter in a large skillet. Saute vegetables over medium heat until soft. Add flour and spices. Stir well. Remove from heat and add crawfish. Pour into pie shell and bake at 350° for 15 to 20 minutes. May substitute shrimp for crawfish. Serves 6.
Cream the Crisco and sugar. Add eggs one at a time and beat. Sift flour, salt and baking powder together. Add flour and milk alternately to mixture. Add vanilla and lemon extract. Do not overmix. Bake at 325° for 1 hour and 30 minutes.
Cover the bottom of a 9 x 13-inch cake pan with miniature marshmallows. Then mix cake mix according to package directions. Pour over marshmallows. Then mix together strawberries, mashed and sweetened to taste, and jello. Pour over cake mix. Bake at 350° for 40 minutes.
Preheat oven to 375°. Grease and flour 13 x 9-inch pan. Spread coconut and pecans in bottom of pan. Mix cake mix according to directions. Add dry instant pudding. Pour over coconut and pecans. Mix cream cheese, butter and 10x sugar. Drop by spoonful over cake. Bake at 375° for 45 minutes exactly. Cake will be shaky when taken out but will set up.
Cook sugar, cocoa, margarine, milk and salt about 10 minutes. Remove from heat. Add 2 1/2 cups of oatmeal and 1/2 cup peanut butter. Beat well. Drop by tablespoon on wax paper and let cool.
Heat greased iron skillet in oven at 450°. Mix the ingredients; add mixture to hot skillet. Bake to golden brown.