HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown steak in skillet of hot oil (after rolling in seasoned flour). After just browned, remove from skillet. Make a thickening gravy with oil and leftover flour. Pour in milk until thin. Replace meat in skillet and simmer until gravy thickens. Serve with homemade biscuits!
Place sweet potatoes and enough water to cover in a large saucepan or Dutch oven. Cover and cook for 25 to 35 minutes or just until tender. Drain; cool slightly and peel.
Cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Blend in flour, alternating with 7-Up. Add flavoring and mix for 3 minutes. Pour into Bundt pan. Bake for 1 1/4 hours at 325°. Test to see if it is done by inserting a toothpick in the middle and it comes out clean.
Slice chicken livers into 3 pieces each; fold each piece over a water chestnut. Wrap a strip of bacon around the liver-chestnut cone, pinning each kabob with a toothpick. Marinate 1 hour in soy sauce, ginger and curry powder. Drain; broil in a preheated broiler, turning frequently until bacon is thoroughly cooked, about 5 minutes.
Pour boiling chicken broth over crunched Doritos. Place chicken on Doritos. Sprinkle onion and Cheddar cheese. Sprinkle with chili powder. Add in layers: mushroom soup, chicken soup, Ro-Tel tomatoes and Cheddar cheese soup. Preheat oven to 375°. Bake in greased 9 x 12-inch baking dish for 30 minutes.
Cut Twinkies in half lengthwise. Lay Twinkies in a 9 x 13 x 2-inch pan. Cook pie filling using 3 cups milk. Cool slightly. Pour over Twinkies. Add pineapple. Spread with large container of Cool Whip. Preparation time: 20 minutes.
Put all ingredients in blender in order given. Blend about 1 minute or until smooth. Pour into unbaked pastry. Bake at 350° for about 45 minutes or until firm.
Dredge chicken pieces with mixture of flour, Season-All and pepper. Carefully fold under ends of chicken to form a rounded ball. Melt butter in a shallow baking pan. Place chicken pieces in pan. Combine remaining ingredients and pour over chicken. Cover and bake at 375° for 1 hour. Remove cover and bake 30 minutes longer, basting several times. Serves 6.
Combine melted margarine with stuffing and put in an 8 x 10-inch baking dish, reserving 1 cup for topping. Mix together zucchini, carrots, onion, soup, sour cream and cheese. Pour over stuffing. Top with reserved stuffing. Bake at 350° for at least 30 minutes.
Mix altogether. Jello will set. To make jello, add 1 cup hot water and 1 cup cold water (use part of juice from pineapple for cold water).
Combine sliced fruits in a large bowl. Mix 7-Up, orange juice and sugar and pour over fruit. Place foil muffin cups in muffin pans. Spoon in mixture and freeze.
Toast muffins and cover bottom of 9 x 13-inch pan. Top muffins with sausage. Mix beaten eggs, milk, pepper and mustard; pour over muffins and sausage. Cover with grated cheese. Let stand overnight in refrigerator. Bake at 350° for 30 to 45 minutes.
Heat drippings. Add cornmeal. Brown, then add water slowly and stir continually. Add salt and pepper. Cook to desired thickness.
Drain and flake salmon. Toss together with croutons, parsley and onion. Add eggs, soup, milk and pepper. Mix thoroughly. Turn into a greased 1 1/2 quart casserole dish. Bake at 350° about 50 minutes. May be garnished with thin slices of lemon overlapping; sprinkle with parsley.
Stir together the 4 tablespoons softened butter of margarine with the parsley and oregano. Spread about 1/2 tablespoon of this mixture across each cutlet, about and inch from lower edge. Lay a strip of cheese over butter mixture. Fold lower edge of cutlet over filling, then fold up sides and roll up to enclose filling. (Use toothpicks to secure, if necessary.) Dip each bundle in melted butter, then roll in bread crumbs. Bake, uncovered, for 20 minutes or until chicken is no longer pink at 425°.
Beat together garlic, parsley, salt, cream cheese and basil. Cut tomatoes into 12 even 1/2-inch thick slices. Spread 6 slices with 2 tablespoons of cheese mixture. Top with tomato slice. Dip each in flour, egg mixture and bread crumbs. Fry on both sides over medium heat in butter and oil until brown.
Stir together the cream cheese, milk, lemon juice, salt and pepper. Stir in chicken, apple, celery and green onion. Makes about 2 1/2 cups or enough for 30 small cream puffs or about 18 heart-shaped biscuits.
Mix chicken with 2 tablespoons cheese. Lay out flat crescent rolls. Put 2 tablespoons of chicken mixture on each one and roll up. In medium saucepan, add soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased square dish. Put rolls in and cook at 375° for 20 to 25 minutes. Use remaining sauce as gravy and top with remaining cheese.
Cook potatoes (onions and celery) in salted boiling water until tender. Do not drain. In a different pan, cook butter and flour until melted. Add remaining ingredients except cheese; stir until thickened. Add cheese just to melt. Combine contents of both pans and stir. Serves 4 as a hearty soup. Doubles easily.
Prepare layer cake as directed and cool. With fork, punch holes in cake and top with pineapple. Prepare pudding as directed on box and mix in cream cheese. Spread this mixture on top of pineapple. Spread Cool Whip on top of pudding mixture. Chill several hours before serving.
Boil first four ingredients for three minutes on low heat. Add margarine. Cool slightly. Add remaining ingredients. Mix well and refrigerate overnight. Drop by spoonful on greased cookie sheet and bake at 350° for 10 to 12 minutes. Yields 3 dozen. These freeze well.
Cream eggs and sugar. Add lemon juice, water, grated peel of 1 lemon. Cook until thick. Beat egg whites. Add 1/2 cup of sugar. Fold into the lemon mixture. Pour into baked pie shell.
Cook first first ingredients together until potatoes are done, 20-30 minutes. Add 2 cans cream of chicken soup and velveeta and simmer 15 minutes.
Mix butter, sugar, milk and cocoa together over medium heat. Let it come to a full boil and boil for 3 to 5 minutes. Remove from heat. Add peanut butter and vanilla. Stir until melted. Add oatmeal and stir until coated good. Drop by spoon on wax paper and let cool.
Place chicken pieces in shallow baking dish. Mix dressing, soup mix and preserves with small amount of water. Pour over chicken and bake in 350° oven for 1 1/4 hours or until chicken is tender. Serve with rice. Makes 4 to 6 servings.
Mix as for pie crust flour, ground nuts and oleo. Pat in 9 x 13-inch glass dish. Bake at 350° for 20 minutes; cool in refrigerator. Cream the cream cheese with sugar, then fold in Cool Whip. Add this on top nut crust. Make chocolate instant pudding; add on top and refrigerate. Make vanilla pudding; add on top of chocolate pudding, then add Cool Whip and chopped nuts on top. Cool and serve.
In hot shortening, saute chopped onion and ground chuck until lightly browned, stirring with a fork. Add salt, pepper, dill seed, chicken soup, corn, mixed vegetables and sour cream. Spoon into baking dish. Cover and refrigerate. About 30 minutes before serving, heat oven to 350°, uncover casserole and sprinkle onion rings over top. Bake 30 minutes or until hot, covering loosely with foil after 15 minutes to prevent overbrowning of onion rings. Makes 6 servings.
Mix all ingredients together placing bacon on top. Put in casserole dish and bake at 350° for 2 to 3 hours.
Melt butter in microwave in a safe mixing bowl. Take out and mix in powdered sugar, cocoa, nuts and milk. Put back in microwave 3 minutes. Add in vanilla and pour in buttered pan. Cool in refrigerator about 5 or 10 minutes. Makes 10 to 12 squares.
Cream sugar and butter. Add eggs and beat well. Add dry ingredients, a little at a time. Roll into bite-sized balls. Bake 10 to 15 minutes at 350°. Roll in 10x sugar once while still warm and once again when cooled. Store in a tin can.
Beat butter, sugar and vanilla until light and fluffy. Add flour and nuts. Blend well chill.
Preheat oven to 350°. Place sesame seed on baking sheet; bake 10 minutes or until golden brown.
In heavy 12-inch skillet, heat olive oil over high heat until light haze forms above. Add onions, zucchini, peppers and salt and stir together. Cover pan and reduce heat to lowest possible point. Cook for about 40 minutes or until vegetables are tender, stirring occasionally. Meanwhile place tomatoes in 1 to 1 1/2-quart saucepan and bring to boil over moderate heat, stirring and mashing them against sides of pan. Cook briskly uncovered, until most of liquid in pan evaporates and tomatoes become a thick fairly smooth puree or use 1 can tomato puree. Stir tomato puree into vegetables. Then pour in the beaten egg, stirring constantly. Simmer about 1 minute. Taste for seasoning and serve at once. Garnish the top with hard-boiled egg.
Mix sugar, Jell-O and figs and cook until thick. Will taste like strawberry preserves. Cook at least 25 minutes after it comes to a boil.
Brown chicken in skillet in oil. Drain off. Place chicken in covered dish. Let chicken bake until almost done. Add mushroom soup and milk; mix well. Pour over chicken. Let cook until chicken is tender and soup has made gravy. Cool. Serve.
Crumble and fry sausage. Drain well and cool. Combine sausage, dry Bisquick and cheese. Mix well. Shape into walnut size balls. Place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Combine sour cream, Miracle Whip, mustard, vinegar, sugar, salt and pepper in large bowl; mix well. Add corn, carrots, green pepper and onion; mix well. Refrigerate until serving time. Yield: 4 to 6 servings.
Preheat oven for 30 minutes to 425°. Grease cookie sheet. In small bowl, combine sugar and cinnamon. Heat and melt butter in small pan (low heat). With hands, flatten biscuits. Dip in butter, then cinnamon, 2 or 3 times. Put on cookie sheet and bake 10 minutes. Glaze with powdered sugar.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
Wash spinach carefully and drain it. Beat eggs and add the cornstarch. Season according to taste. Heat the oil in a frying pan and when it is hot and ready, deep-fry the spinach one by one. Wait until it is golden brown. Drain the excess oil in paper towel before serving.
Mix all ingredients well. Shape into ball (may have to put in freezer for a little while to make it easier to work with). Put on cocktail sauce.
Mix all ingredients except flour and carrots. Fold in flour and carrots. Pour into 3 greased and floured layer pans. Bake 25 minutes at 325°. Ice with Carrot Cake Icing.
In a large bowl combine flour, baking powder and salt. Add fruit mix, coconut, raisins and nuts. Mix well. In another bowl cream oleo, sugar, eggs and lemon extract. Mix. Stir in flour mixture alternately with orange juice. Put into a 10-inch tube pan greased and lined with wax paper. Bake at 250° for 2 to 2 1/2 hours. When cake is done turn out on wire rack until cold. Garnish with candied fruit or nuts if desired.
Brown meat and onion. Drain. Add remaining ingredients and cook down. Serve on buns with cheese. Good as taco meat for in shells.
Mix well and place in unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Cube bread the size of a quarter. Place half in 3-quart buttered casserole. Over this, in layers, arrange mushrooms, olives and grated cheese. Top with remaining bread crumbs. Let stand for 10 minutes.
Cook carrots in boiling salted water; drain. Meanwhile, cook onion in 3 tablespoons margarine until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2-quart casserole. Toss bread stuffing mix with 1/3 cup melted margarine. Spoon over carrot mixture. Bake in 350° oven until thoroughly heated, about 20 minutes.
Mix all together (except butterscotch chips) by spoon. Bake in greased and floured 13 x 9-inch pan. Sprinkle top with butterscotch chips. Bake at 350° for 1 hour.
Fry together meat, onion, celery and bell pepper. Drain fat. Add soup and seasonings. Cook spaghetti, add to meat mixture. Layer half of mixture in 13 x 9-inch baking dish. Cover with layer of cheese and dot with sliced olives. Repeat. Refrigerate overnight. Allow full hour to warm at 300°.
Mix together first 5 ingredients. Add vinegar, lemon juice, onion and honey. Beat well. Add 1 cup salad oil. Beat well. Makes 1 pint; will keep in refrigerator forever!
Mix the first 5 ingredients together as package directs and pour into a greased and floured tube or Bundt pan. Mix the remaining ingredients together. Spoon over the cake batter. Bake at 350° for about 1 hour or until done. Cool slightly. Remove from pan to cool completely. Store in refrigerator before serving. Sprinkle with confectioners sugar.
Bring water to a boil in a heavy skillet. Add sugar and syrup, stirring constantly, until dissolved. Boil until it spins a thread from a spoon when lifted from the pan. Add peanuts and cook slowly until they turn a golden brown. Remove from heat. Add butter, baking soda and vanilla. Stir very quickly.
Step 1: Pack cucumbers, salt and boiling water in a crock for 7 days; drain. Cover with boiling water and let stand 24 hours; drain.
In large skillet, scramble eggs with 3/4 cup half and half. Remove and set aside. Fry bacon until crisp and crumble. Mix soup with 2/3 cup half and half and set aside.
Beat Crisco, brown sugar, milk and vanilla until creamy. Add egg and mix well. Blend flour, salt and baking soda into creamed mixture. Stir in chocolate chips and drop by tablespoon on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes until lightly browned.
Chill the crust while preparing filling. In small bowl, combine cream cheese, powdered sugar, peanut butter and vanilla; beat at medium speed until smooth and well blended. Add eggs, one at a time, beating well after each addition. Fold in whipped cream. Spoon into crust. Spoon chocolate randomly over filling. Gently pull knife through chocolate to marble. Freeze at least 2 hours or until firm. If frozen overnight, let stand at room temperature about 15 minutes before serving.
Unfold crust and place on an 11 x 13-inch pan, pushing up the sides and closing perforations. Bake at 400° for 7 to 8 minutes. Burns quickly. Cool. Mix cream cheese, mayonnaise and Ranch dressing together and spread over the crust and refrigerate. Before serving, add vegetables. You may add any vegetables you like.
Combine all ingredients, except sweet potatoes. In a large skillet, heat ingredients and stir Tang and brown sugar until dissolved. Add sweet potatoes and cook for 10 minutes. Glaze all sides.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. ADD 1-1/2 cups water, teriyaki sauce and garlic powder to skillet; stir. Bring to boil. STIR in rice, broccoli & peanuts. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Arrange fruit to cover the bottom of an unbaked pie crust (use fresh apples, sliced thin)). Blend rest of ingredients, except butter and cinnamon. Pour over fruit, then dot with butter and cinnamon. Bake at 375° for 30 to 45 minutes or until center is firm, not runny.
Brown onion in skillet. Add to shredded potatoes that have set 10 minutes after shredding. Add flour, salt and pepper. Heat oil in skillet (enough to cover bottom). Drop by tablespoon. Fry, turning once. Use spatula to flatten slightly.
Combine ingredients and pour into pie crust. Top with more cheese. Bake at 375° for 30 to 35 minutes.
Mix beef, bread crumbs, salt, pepper, milk and egg. Roll into 1-inch balls. Place in a 9 x 13-inch casserole.
In a 2-quart saucepan, stir milk and cornstarch until smooth. Add oleo and salt, stirring constantly. Bring to boil over medium-high heat. Boil 1 minute. Stir in corn, ham pieces and cheeses. Remove from heat. Stir until cheeses melt; toss with cooked pasta and corn chips. Makes 4 servings.
Preheat oven to 350°. In a large skillet, brown ground beef; drain. Add green pepper and cook until tender-crisp. Stir in corn, barbecue sauce, chili powder and 1/2 can French fried onions. Pour half of the meat mixture into 1 1/2-quart casserole. Cover with half of the cheese spread. Repeat layers. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Top with remaining onions; bake, uncovered, until onions are golden brown. Serve over buns, cornbread or rice, if desired.
Brown ground beef and drain off grease. Add chili beans, ground beef and tomato juice. Bring to boil, then simmer for 20 minutes.
Boil zucchini 5 minutes. Cut cheese; put over zucchini in baking dish. Salt and pepper to taste. Pour over all the bread crumbs. Make sauce with remaining ingredients. Put over top of zucchini. Bake 30 minutes at 350°.
Mix together equal amounts of butter and oil. Add oregano, parsley, salt and pepper and a generous amount of fresh chopped garlic. Pour over raw, shelled shrimp. Top with seasoned bread crumbs and broil for 5 minutes.
Preheat oven to 375°. Mix all ingredients together. Place in baking dish and put in oven for 5 minutes. Swirl chips through dough with a knife. Return to oven and bake for 15 minutes; cool and cut in squares.
Mix caramel dip with apple filling. Spoon 1/2 of the mixture into the crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 45 to 50 minutes at 350° or until center is set; cool.
Stir all together. Spoon over Philly cream cheese that is room temperature and serve with crackers. Makes a lot and keeps long in fridge.
Pour fruit juices into 12-cup Regal coffeemaker. Place remaining ingredients in coffee basket. Cover and plug in; complete the cycle as for coffee. Remove basket as soon as perking stops; discard spices. Serve in heated mugs. Makes 8 to 10 servings.
Pour cider over sherbet in punch bowl. Add ginger ale. Float lemon slices on top.
Cut Twinkies lengthwise in half. Arrange Twinkies halves into Pyrex oblong baking dish. Spread pudding over Twinkies. Spread pineapple, followed by pie filling. Top with Cool Whip and garnish with pecans. Refrigerate and serve cold.
Drain, debone and flake salmon. Mix together with all other ingredients except garnishes. On a pretty platter, mold mixture into a fish shape. Arrange almonds to resemble scales down the back of fish design. Use slice of olive for eye. Chill until serving time. Serve with buttery crackers. Refrigerate covered. This is low in salt, sugar and fat. Very good for diabetics.
Melt the chocolate chips, peanut butter and margarine over low heat. Pour the mixture over the cereal and coat well, stirring carefully. Coat the mixture with powdered sugar.
Preheat oven and cookie sheet to 375°. Boil sweet potatoes in water until tender; cool slightly. Place cooked and peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Blend in eggs (one at a time). Mix in spices, salt and Pet milk. Pour into unbaked pie crust. Bake on preheated cookie sheet in center of oven for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Grate potatoes and onion. Drain liquid. Quickly beat in the 2 eggs. Add milk, flour, salt and pepper. Heat some shortening in a shallow frying pan. Spoon a small amount of potato mixture onto hot shortening. Fry until golden brown.
Mix flour with baking soda. Combine butter, both sugars and the pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheet, about 2-inches apart. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Mix sugar, cocoa and flour; gradually add milk. Cook over low heat, stirring constantly, until it thickens. Pour small amounts of this mixture over beaten egg yolks. Mix. Pour both mixtures together over heat until real thick. Add vanilla and butter. Cool and pour into baked pie shell. Top with meringue.
Cream eggs, oleo and sugar until fluffy; add flour and remaining dry ingredients. Add apples. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 minutes.
Grind the 1/2 cup pecans with a food grinder, food processor or blender. Combine ground pecans, flour and baking powder. In a large mixer bowl beat butter and shortening until butter is softened. Add sugar and beat until fluffy. Add egg, sour cream and vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.
Pour boiling water over raisins and set aside. Work brown sugar gradually into margarine until creamy. Beat together until light and fluffy. Add eggs and beat well. Add applesauce. Sift together dry ingredients and add to the applesauce mixture. Drain raisins and then add to the cake mixture; add nuts. Pour into well greased and floured tube pan. Bake at 325° for 1 hour or until done when tested with a wooden toothpick.
Pour all ingredients in a mixer bowl and mix real well. Grease and flour a Bundt pan (or use nonstick spray). Bake at 350° for 50 minutes. Don't overcook, the moister the better.
Barely cover blackberries with water and bring to a boil. Mix flour and sugar together and put in blackberries. Bring to a boil again. Add butter. Let cool before pouring in pie crust. Put top pie crust on and sprinkle with sugar and melted butter. Bake at 425° for 45 minutes.
Combine ingredients and let stand for 30 minutes in refrigerator for flavors to blend.
Combine first 8 ingredients on stove top. Cook over medium heat until bubbly. Transfer to a 9 x 13-inch pan. Place crescent rolls over top. Top with cheese and almonds. Bake at 350° about 15 minutes or until brown.
Fry onions in fat; add meat and chili powder. Cook until brown. Add tomato sauce and water. Cook noodles separately until tender (drain). Add to first mixture and season with salt. Add corn, olives, pimentos and garlic and place in buttered casserole. Sprinkle with cheese. Cook at 350° for 45 minutes. Let stand 15 minutes and serve.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes. Add vanilla, peanut butter and oatmeal. Beat well. Pour into a buttered pan and cut into squares or drop spoonfuls onto wax paper.
Brown pork chops in a small amount of oil. Once browned, place cabbage, onions and mushrooms on top of pork chops. Cover with water and place lid on pan. Cook on low heat about 35 minutes. Season with salt and peppers to taste.
Mix all ingredients (except spaghetti) thoroughly. Cook spaghetti or noodles until done. Then mix with mixture of ingredients. Put in baking dish and bake 30 minutes at 350°.
Mix all ingredients together except onion rings. Bake at 325° for about 45 minutes. Sprinkle onion rings on top for the last 15 minutes of baking time. Makes 10 to 12 servings.
Drain the first 6 ingredients well and put in bowl. Mix remaining ingredients together and bring to boil, then cool. Pour over vegetables and refrigerate overnight.
Cook spaghetti per package directions. Do not overcook. Pour spaghetti into colander. Pour tomato juice into same pot; bring to a boil. Turn heat down and drop cubed cheese into tomato juice. Stir until cheese melts. Pour spaghetti back into pot with cheese and juice. Ready to eat. Better if served immediately.
Mix all together and pour into a fluted pan. Bake at 325° for 30 to 45 minutes.
Place defrosted strawberries, sugar, egg whites, lemon juice and salt in large bowl, beating about 5 to 7 minutes. Add whipped cream and vanilla extract. Pour into pastry shell. Freeze and garnish.
Mix 1 cup flour, 1/2 cup butter and powdered sugar until blended. Press into the bottom of a 9 x 9-inch pan. Mix in another bowl the rhubarb, 1/2 cup flour, 1 1/4 cups sugar, salt and eggs. Blend and place over the crust in 9 x 9-inch pan. Bake 35 minutes at 350°. Serve chilled.
Cream butter. Add sugar and blend well. Add eggs, one at a time, and blend well, but do not beat more than absolutely necessary. Add vanilla and pour mixture into a 9-inch pie pan lined with unbaked pastry. Bake at 450° for 5 minutes. Reduce temperature to 325° and bake for 25 minutes longer or until the filling is firm.