HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season steak with salt and pepper. Roll in flour. Saute in oil until brown. Remove from skillet. Stir in remaining flour and cook until brown. Pat steak and vegetables in skillet and add 1 cup water. Simmer for 2 hours or until steak and vegetables are tender.
Chop onion and green pepper; cook in butter until tender. Mix all ingredients together with 1/2 cup of shredded cheese. Bake for 40 minutes in 325° oven. Top with 1/2 cup cheese. Bake 5 minutes more.
Cream shortening with sugar. Add egg; beat well. Add vanilla and orange peel. Add dry ingredients with milk and fruit. Drop by spoonfuls onto greased cookie sheet. Bake at 375°.
Heat milk, shortening and sugar until sugar is dissolved. Cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. In a large bowl, beat in enough flour to make a thick batter. Cover with a towel and allow to rise in a warm place for 2 hours.
Slice chorizo in nickel-size pieces; remove outer skin. Beat eggs with milk, onion and grated cheese until foamy. Heat bacon drippings or oil in large skillet. Blend chorizo into egg mixture. Fry in skillet until lightly browned. Turn and cook other side, until egg and chorizo are done. Serve immediately with hot flour tortillas. Serves 3 to 4.
Cream butter and sugar. Sift flour and baking powder. Add alternately with milk. Then add well beaten egg whites. Add nuts. Bake in layers put together with Caramel Icing and nuts.
Add shortening, sugar and salt to scalded milk. Add 1/4 cup warm water to dry yeast. Let scalded milk mixture cool to lukewarm and then add yeast mixture. Add flour until you have a good dough mixture. Knead on floured board or paper. Place dough in a greased bowl; grease top of dough and cover with dish towel. Let raise in warm place until double in bulk. Punch down and make into rolls; cover. Let rolls raise until double in size. Bake in 350° oven for 15 minutes.
Mix all together. Bake at 350° in oven for 30 minutes in 8 x 8-inch square pan.
Preheat oven to 350°. Grease and flour baking dish. Combine flour, baking powder and soda in large mixing bowl. In a blender, blend walnuts and add to mixture. Blend remaining ingredients; add to bowl. Mix until smooth. Add to baking dish and bake for about 35 minutes.
Mix brown sugar, corn syrup and butter in heavy 2-quart saucepan and boil for 5 minutes. Do not stir! Remove from heat and stir in baking soda and cream of tartar. Mix well and pour over Crispix and nuts. Stir to coat. Spread in large, buttered roaster. Bake at 350° for 15 minutes. Cool 10 minutes. Stir and break into pieces. Cool completely and store in covered container. (Good for popcorn, too.)
Mix ingredients together. Bake at 350° for 10 to 12 minutes. Use an ungreased cookie sheet. For soft chewy cookies, check at 8 minutes. Let set on pan 1 to 2 minutes before placing on rack to cool.
Soften cream cheese and butter; mix well. Stir in flour. Mix; cover and refrigerate. Chill about 1 hour. Shape into small balls, about 1-inch. Press into the mini muffin tins.
Brown ground beef with onions; drain. Mix sauce mix, water and tomato paste. Add Italian seasoning, Worcestershire, oregano and red pepper. Let simmer 20 minutes.
Stir together flour and powdered sugar; blend in butter. Press into 9-inch square pan. Bake at 350° for 18 to 20 minutes until light brown. Beat eggs; stir in sugar and lemon juice. Pour into baked pastry lined pan. Return to oven and bake 25 to 30 minutes. Chill.
Mix pudding and fold in Cool Whip. In a 9 x 13-inch pan, put layer of whole graham crackers and then layer of pudding. Alternate layers, ending with graham crackers on top. Spread chocolate frosting on top. Chill.
Mix together warm water and yeast. Let stand while mixing sugar, egg, shortening and salt. Cream well and add yeast mixture. Add 4 cups flour and beat with electric mixer.
Blend together cream cheese and mayonnaise. Fold in Cool Whip, marshmallows and fruit. Pour into a 9 x 13-inch pan and freeze. This needs to thaw a little while in order to serve. Time depends on weather.
Heat milk and margarine. Beat eggs real good. Mix sugar and beat. Add flour and vanilla and beat. Add hot milk and margarine. Beat well. Add 2 level teaspoons baking powder. Beat thoroughly for 2 minutes. Bake at 350° for 45 to 50 minutes. Top with your favorite frosting.
Cook tortellini (firm); drain and cool. In a large bowl combine red pepper, broccoli, carrots, olives and tortellini (when cool).
Place meat in large casserole or ovenproof dish. In mixing bowl, combine all other ingredients, blending well. Pour over meat, being careful to spoon on every piece of meat. Bake in preheated oven at 350° for 1 hour, covered with foil. Remove foil or cover and bake 30 minutes longer (making 1 1/2 hours total cooking time). Serves 4.
Place cucumbers in large bowl. Mix remaining ingredients except dill weed. Pour over cucumbers and mix gently. Sprinkle with dill weed. Cover, refrigerate at least one hour. Mix lightly before serving. If desired sprinkle with snipped parsley. Makes 8-10 servings.
Preheat oven to 350°. Sift first 3 ingredients into a bowl; set aside. Cream butter; gradually add sugar, beating until light and fluffy. Add nuts, coconut and flour mixture. Mix until well blended. Press 3/4 of the mixture in the bottom of a 10 x 15-inch baking pan. Spread jam over mixture. Sprinkle with remaining crumbs. Bake 25 to 30 minutes. Cool and cut in bars.
Mix red passion fruit cocktail mix, lemon juice and rum together. Pour over crushed ice. Chill glasses before serving. Garnish with orange slice and cherry.
In heavy skillet, combine oil, butter, onion and garlic and saute for 5 minutes or until garlic is golden. Whisk in flour. Then gradually stir in the cream. Cook stirring until thickened. Stir in Parmesan cheese and remove from heat. Cut broccoli into small pieces and then steam until tender, about 6 minutes. Cook ziti according to package directions; drain. Combine ziti and broccoli with sauce. Toss gently until coated. Sprinkle with nutmeg, salt and pepper. Garnish with the tomatoes. Makes 4 servings.
Melt sugar in 1 1/2 quarts of water; add salt, pepper, garlic juice and oleo. Let come to boil; add barbecue spice and catsup. Boil 15 minutes more. If too thick, add more water. Makes 2 gallons.
Mix sugar, cornstarch and salt together. Add at least 1/4 cup of milk. Scald remaining milk and add sugar mixture. Cook until thick.
Break up spaghetti and mix all in greased 2-quart or 9 x 13-inch pan. Bake at 350° for 45 minutes. Top with cheese and bake 15 more minutes. Serves 6 to 8.
Peel tomatoes; grind and chop onions and peppers. Add tomatoes with all other ingredients. Cook slowly for 2 hours, stirring frequently. Place in jars and hot pack to seal.
Bring water, stewed tomatoes, spinach, carrots, onion, bouillon and pepper to a full boil in a large saucepan. Drop in bite size pieces of uncooked sausage stirring occasionally. Stir in macaroni. Simmer 10 minutes or until macaroni is tender. Sprinkle with Parmesan cheese if desired.
Beat egg, oil and milk. Stir in bananas. Mix dry ingredients together and stir in banana mixture until flour is moistened. Fill muffin tins 1/2 to 2/3 full. Bake about 20 to 25 minutes in 400° oven. Yield: 12 medium muffins. Exchange per muffin: 1 muffin = 1 Bread and 1 Fat.
Mix stuffing and margarine. Cover bottom of 2-quart (9 x 13-inch) casserole dish with half of stuffing mix. Mix soups, milk, broth, chicken, peas, celery and onions. Pour into casserole. Cover with remaining stuffing/margarine mixture. Bake at 350° for 30 minutes. Let stand 10 to 20 minutes before serving. Yields 8 to 10 servings.
Wash rice thoroughly. Add the other ingredients and pour into a greased baking dish. Bake from 1 1/2 to 2 hours in a slow oven (250° to 350°), stirring several times. The mixture should not boil. Serve hot or cold.
Mix dry ingredients. Cut in margarine. Add milk. Knead 13 to 15 times. Roll out 1-inch thick. Makes about 2 dozen.
Boil or steam rice until done. If using meat, season to your liking. Chop or dice onions, celery, carrots and garlic. Saute in oil, using a big skillet. A wok is better. Add soy sauce. Add meat and cook. When meat is 3/4 done, add rice, hunan sauce, cumin and honey. Stir and mix well. Add tomato.
Place pretzels and margarine in bottom of 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool. Cream together sugar, cream cheese and Cool Whip. Spread on pretzels and refrigerate. Mix jello, juice and cornstarch (whisk cornstarch in to prevent lumps). Heat over medium heat until slightly thickened. Add frozen raspberries or strawberries and pour over whipped topping. Refrigerate 4 hours.
Preheat oven to 450°. In shallow baking pan, spread potatoes. Mix all ingredients together and pour over potatoes and turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until potatoes are tender. Double recipe for 5 pounds potatoes. Be sure to spray pan with Pam before placing potatoes in pan.
Combine all ingredients and pour into pie shell. Bake at 325° for 35 to 40 minutes. Makes 8 servings.
Preheat oven to 350°. Combine ingredients and pour into pie shell. Bake 40-45 minutes.
Place all of the ingredients in a bowl and mix. Add sage or poultry seasoning to flavor. Place in 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Combine all ingredients. Chill. Serve on lettuce. Makes about 5 cups. For less calories, use plain yogurt instead of sour cream.
Melt butter and peanut butter. Add sugar; mix well. Add Rice Krispies; mix. Roll into balls and dip in chocolate sauce.
Boil chicken and then debone it. Mix and warm all can foods in pot. Shred cheese in separate bowls. Slice tortillas in fourths. Add chicken pieces to pot of cream. Stir well. Layer a 9 x 13-inch dish with all ingredients in the following order: tortilla slices spread out on bottom, cream mix, cheese, tortillas, cream mix and last of cheese. Bake on 350° for 25 minutes and until cheese on top melts.
About 4 hours before serving preheat oven to 325°. Sprinkle roast with garlic salt. On rack, in shallow open roasting pan, place meat; insert meat thermometer in center. Roast 3 to 3 1/2 hours until thermometer reads 170° internal temperature. During last 20 minutes, generously brush roast with barbecue sauce.
Mix the fruit and nuts in 1 cup flour. Cream the butter and lemon juice. Add sugar gradually. Add beaten eggs in thirds. Add dry ingredients in fourths. Add fruit. Bake at 275° for 4 1/2 hours with a pan of water in oven.
Rub chicken with salt and fry in hot oil until golden brown. Remove from pan. Fry onion and garlic. Add turmeric, coriander and cumin. Fry for 1 minute. Add laos, lemon grass and chili. Return chicken to this mixture. Add coconut milk and cook uncovered until the chicken is tender. Serves 6.
Let ice cream start to thaw. Stir and pour ice cream into pie crust. Top with chocolate or hot fudge syrup. Put in freezer for 2 hours. Remove from freezer. Let stand about 5 minutes before serving.
Preheat oven to 375°. Grease a bundt pan well. Mix sugar, nuts, and orange rhine. Take cream cheese and cut into equal pieces for the number of biscuits you have (about 16). Take each biscuit, flatten out a little and place one piece of cream cheese in the center. Fold the biscuit around it and pinch together making a crescent shape. Take each biscuit dip into melted butter, then dip into sugar mixture. Place into bundt pan. Complete this process until all biscuits have been coated and put into bundt pan. Pour remaining sugar mixture on top. Bake for 20 to 30 minutes or until golden brown on top. Invert cake on plate and let cool for 5 to 10 minutes.
Preheat oven to 350°. Sprinkle chicken with salt, pepper and paprika. Flour lightly. Melt butter in skillet; saute chicken until golden on both sides; transfer to casserole. Saute onions and green pepper in butter remaining in skillet for 5 minutes or until onions are transparent. Add to casserole. Add water and Sauterne. Cover; bake in preheated oven for 1 hour. Stir in sour cream; bake until sauce is hot. Serves 6.
Put oil in a large pot and brown onion and garlic. Remove from oil. Add tomatoes. Add basil, parsley and salt and pepper. Cook over low heat for 1/2 hour. Add beans and heat through. Add the cooked ditalini noodles right before serving. Mix well and enjoy.
Drain pineapple well, reserving juice. Reserve 2 spears for sauce. Chop and set aside. Unroll crescent rolls. Wrap ham and cheese around pineapple. Place at widest part of crescent and roll up. Place on baking sheet. Bake at 375° for 12 to 15 minutes or until golden.
I use food processor to chop and grate broccoli, cauliflower, carrots and cheese.
Add ingredients to corn. Mix with 2 to 3 tablespoons mayonnaise.
Boil sugar and vinegar for 1 minute. Cool. Mix all drained vegetables together. Pour sugar/vinegar mixture over vegetables. Cover and marinate overnight.
In skillet melt butter. Add chopped onion and cook until slightly soft. Stir in garlic and cook 1 minute longer. Add beef cubes and cook until red is gone from meat. Season with salt and pepper. Add Worcestershire sauce, bouillon cube and water. Adjust heat, cover and simmer 20 minutes. Meanwhile, slice mushrooms and saute in 2 tablespoons butter in another small skillet. Stir into meat mixture just before serving. Stir in sour cream. Heat about 5 minutes. Do not boil! Serve over noodles or rice.
Fill Dutch oven or deep fryer 1/3 full with shortening. Heat to 350°. Combine flour and seasoning in plastic bag. Dip chicken pieces in buttermilk, then into flour mixture. Fry in hot shortening 12 to 15 minutes. Makes 4 to 6 servings.
Beat eggs until fluffy; add all ingredients. Bake at 350° for 30 to 35 minutes, until brown.
Preheat oven to 350°. Chop nuts until the size of rice. Add butter and flour, mix thoroughly. Spread on bottom of ungreased 13 x 9 x 2-inch pan. (Dip fingers in flour to help spread crust.) Bake 15 to 20 minutes until edges are brown. Remove from oven and cool.
In 10-inch skillet, heat margarine over medium heat until bubbly and hot. Add mushrooms and saute, stirring occasionally, until mushrooms are lightly browned and cooked through, 2 to 3 minutes. Remove from heat and set aside.
In a 2-quart casserole, mix soup, onion, rice (with flavor packet), mushrooms and curry powder. Stir in water and wine; top with chicken breasts and cover. Bake one hour in 350° oven . At the end of one hour, your dinner is ready, but if the evening is progressing well, just turn the oven to low. Like true love, dinner will wait forever and be there when you want it.
Cut potatoes into thin slices but don't cut all the way through. Put potatoes on a baking dish; sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove pan from oven and sprinkle with cheese. Bake another 10 to 15 minutes or until slightly brown and cheese is melted.
Heat oven to 350. Grease 9 X 13 pan. Mix all ingredients - spread in pan. Bake about 25 minutes. Cut into squares. Refrigerate leftovers.
Mix Bisquick, baking powder, egg, salt and pepper with enough water to make a stiff batter. Add grated zucchini. Drop by teaspoonfuls in hot oil. Cook until brown.
Cream together margarine, shortening and sugar. Add eggs one at a time, beating well after each. Sift together cocoa, flour and soda. Add to creamed mixture, mixing thoroughly. Combine tomato juice, hot water and marshmallows; add to batter. Add vanilla. Batter will be thin and marshmallows will come to top. Pour into 15 1/2 x 10 1/2 x 1-inch pan. Bake in 350° preheated oven to 35 minutes. Ice while hot.
Beat eggs in a large mixing bowl. Add sugars, oil and grated zucchini. Mix in vanilla and nuts. Add all the dry ingredients at once and mix well. Pour into greased bread pans and bake for 1 hour at 325°. Makes 4 medium size loaves.
Bake in 9 x 13-inch pan, greased and floured, at 300° for 50 minutes. Batter will be very thin.
Combine angel food cake mix and pie filling. Do not mix too much. Add coconut and nuts. Spread in a greased and floured 10 x 10 x 1-inch jelly roll pan. Bake at 350° for 30 minutes. Cool and frost with powdered sugar glaze.
Cut off all but 2 inches of beet tops. Cut root end to 1-inch on bottom of beets. Place beets on baking pan, lined with foil and bake for 1 hour at 350°. Check to make sure they are tender; if not, return to oven for a little longer. When beets are cooked, cool and peel. Slice into 1/4-inch thick slices or wedges and place in glass bowl with onions. Add eggs to beets, if desired. Mix rest of ingredients and pour over beets. Let marinate at least 5 hours. Makes 3 to 4 servings. These will last up to 2 weeks in refrigerator.
Brown ground beef. Drain fat and set aside. Blend together chili and tomatoes. Chop up garlic. Add flour to ground beef; blend in garlic. Add water to desired thickness, then gradually add in chili, tomatoes and salt to taste. Allow to simmer 10 to 20 minutes or to desired thickness and enjoy!! Spread in layer form over prefried tortillas, layer of cheese and onions and chili. Followed by 1 to 1 1/2 ladles of chili sauce. Place total dish into oven 10 to 15 minutes. Bake at 300°.
Heat ingredients and pour mixture over browned ribs. Cover with foil and bake 1 1/2 hours at 350°.
Press cookie dough out in a pizza pan. Bake at 350° until brown, about 10 minutes. Take out of oven and let cool. Mix together cream cheese and powdered sugar until smooth. Pour on cookie dough. Mix together diced fruit with glaze. Pour over cream cheese mixture. Put in refrigerator until ready to serve.
Cut kernels from cobs (approximately 3 cups). Reserve 3 cobs. In Dutch oven, cook bacon over medium heat until browned. Drain on paper towels. In fat in Dutch oven, add onion and jalapeno and cook over low heat until tender (not brown) 6 to 8 minutes. Add garlic; cook 1 minute. Stir in flour, salt and pepper. Cook, stirring 1 minute. Stir in broth, half and half, potatoes and reserved corn cobs. Heat to boiling over high heat. Reduce and simmer 10 to 15 minutes until potatoes are tender. Discard cobs; stir in corn and heat through. Transfer to tureen; stir in tomatoes and bacon. Garnish with basil, if you desire.
Mix with mixer. Place in greased dish and cover with grated Colby cheese. Heat until bubbling (30 min.) Serve with crackers. (Can use sharp or mild cheddar cheese.)
Preheat oven to 400°. Halve chicken breasts and pound flat. Melt butter. Layer 4 sheets of phyllo, buttering each sheet. On each chicken breast, sprinkle 1 tablespoon shallots and 1/4 teaspoon sage. Lay 1 ounce cheese on each breast and roll up. Place breast in the middle of the phyllo at one end; roll once. Fold in sides, brush with butter and continue rolling and buttering as you go. Lay all on ungreased cookie sheet and bake 25 minutes until browned.
Lightly grease and flour 2 loaf pans. Preheat oven to 350°. Dissolve soda in water. Add dates; cool. Cream shortening and sugar; add eggs, flour and date mixture. Mix well. Pour into pans and bake 45 minutes.
Combine all ingredients. Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, for 2 to 2 1/2 hours, until rice is tender. Stir several times during the first hour of baking.
Mix flour, oleo and sugar until crumbly. Sprinkle in water, 1 teaspoon at a time, stirring until dough forms. Press about 3 tablespoons of dough in bottom and up the sides of each of 4 ungreased 6 ounce custard cups to within 1/2-inch of top. Bake until golden brown at 375° for 10 to 12 minutes. Let cool 10 minutes. Remove from cups with a small metal spatula; let cool completely. Fill each cup with 1/3 cup of yogurt. Garnish with fresh fruit if you like.
Combine first 8 ingredients in a nonaluminum bowl; add cilantro, if desired. Cover and chill at least 2 hours, stirring often. serve with tortilla chips or as a relish with grilled beef or chicken. Yields 6 cups.
Beat eggs well and combine with next three ingredients, beating well. Pour in a crust and let chill. Mix the whipping cream, powdered sugar, nuts, vanilla and pineapple together. Put this on top of other mixture. Chill until ready to serve.
Beat egg whites with salt until foamy. Very gradually, add sugar and beat until guile stiff. Fold in flavorings by hand, then stir in nuts and drops. Place plain white or brown paper on cookie sheet and drop meringues by teaspoon. No need for much spreading. Preheat oven to 350°. Place meringues in oven and immediately turn heat off. Allow to remain in oven overnight or all day. Don't open that oven door!!!
Saute celery, onion and green pepper. Add meat and brown lightly. Cook rice. Combine all ingredients and place in oven at 350° for 20 minutes.
Pour milk into large bowl. Add pudding mix. With a wire whisk or beater, mix until well blended, 1 to 2 minutes. Open cans of pineapple; drain off juice. Add pineapple to pudding as it thickens. You can serve immediately, or let chill for 15 minutes. May be topped with whipped cream. Serves 8.
Prepare fudge brownie mix. Spread 1/2 brownie mixture in greased 9 x 13-inch pan. Combine cream cheese and 5 tablespoons butter; beat together. Add sugar, eggs, flour and 3/4 teaspoon vanilla. Beat until smooth.
Fry chopped onion and chicken with butter. Add salt and pepper. Mash potatoes. Mix mashed potatoes, fried onion and chicken. Make mixture into small balls. Put on flour, then in egg and milk (mixed well), then in bread crumbs. Fry the balls in vegetable oil until they get light brown (350° to 400°).
Mix flour, brown sugar, salt, cinnamon and shortening until you have a mixture like corn meal. Set aside 3/4 cup of this mixture for topping and the 1/2 cup nuts. Then add egg, buttermilk and soda to remaining mixture. Mix only until dry ingredients are well moistened. Pour into 9-inch greased pan and cover with the topping. Bake at 325° for 45 to 50 minutes.
In large saucepan or Dutch oven, saute vegetables in oil until onions are clear but not browned. Add broth and bring to boil. Reduce heat, cover and simmer until carrots are tender. Remove from heat and puree in blender. Cool. Add orange juice and chill. Just before serving, add milk and seasoning. (Serves 4-6.)
Boil chicken with salt to taste until tender. Remove from broth and cube. Cut up bell pepper, onion and garlic bud. Cook in butter until tender. Boil spaghetti in broth until done. Add all ingredients, except cheese. Mix well. Pour into baking dish. Sprinkle grated cheese on top. Bake at 350° for 30 to 45 minutes. Yields 8 servings.
Melt shortening in large skillet. Brown meat on all sides. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer for 1 hour or until meat is tender. Blend cornstarch and water. Gradually stir into meat mixture. Cook, stirring until mixture thickens and boils. Boil and stir 1 minute. Serve over rice. Serves 6.
Preheat oven to 375°. In a medium saucepan, combine all sauce ingredients. Heat to boiling; reduce heat and simmer for 15 minutes, stirring occasionally.
Mix flour, salt, water, oil and cream of tartar. Cook for 3 minutes stirring constantly and fast. Pour out on waxed paper and add food coloring to dough and knead. Knead like bread until it is not sticky. Store in plastic bags or covered jars.
Cook macaroni until done; drain. Cut cheese into cubes. Put macaroni and cheese into crock-pot and milk until it reaches top of macaroni. Cook on high for 2 to 3 hours.
Cream shortening until light and fluffy; add cheese. Sift together dry ingredients; add to creamed mixture and mix well. Put dough through cookie press using ribbon design plate; or form dough into small balls about 1 inch in diameter; put on baking sheet about 1-inch apart. Place pecan half on each, if desired. Bake in moderate, 350° oven for 15 minutes for balls, 10 minutes for straws.
Combine egg, cake mix and oleo. Mix until crumbly. Press into 9 x 13-inch cake pan. Combine remaining ingredients, mixing well. Pour over cake. Bake at 350° for 30 to 35 minutes.
In mixing bowl, combine the flour, baking powder and salt. Combine egg yolks, milk and oil. Add to dry ingredients, beating just until blended. Carefully fold in stiffly beaten egg whites, leaving a few puffs of egg white. Do not overmix. Bake in preheated waffle baker. Makes 3 (9-inch) waffles.