HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook grease and flour 30 to 45 minutes, stirring constantly. Saute chopped onions, celery and garlic in roux; add 1/2 pot of water, okra, tomatoes (cut up) and seasonings. Cook 3 hours. Toward the end, add seafood or chicken and file.
Saute onion in shortening. Add ground beef and cook 10 to 15 minutes. Add remaining ingredients. Mix well and pour into casserole dish. Bake 25 to 30 minutes in 350° oven or simmer 25 to 30 minutes in Dutch oven on low heat.
Combine all ingredients except chicken in a bowl. Stir. Add chicken and coat well. Cover with plastic wrap and refrigerate overnight or at least 4 hours. Spray nonstick sheet with nonstick spray. Arrange chicken on tray. Spread remaining mayonnaise mixture over chicken. Broil 5 to 6 inches from heat until chicken is light brown and cooked through, 8 to 10 minutes. Serves 2. Contains 177 calories, 6 gm fat and 412 mg sodium.
Cool eggs and peel. Mold sausage around eggs. Dip in flour; easier if you keep hands floured. Dip in 3 beaten eggs. Roll in bread crumbs. Chill 24 hours. Deep fry; cool and chill.
Blend corn meal and sugar. Add other ingredients and mix well. Grease a 9 x 13-inch pan with oil and dust with corn meal. Bake at 375° for 30 minutes.
Melt margarine on low heat; remove from heat. Add sugar and cocoa and blend. Add eggs. Stir, don't beat. Add milk and vanilla and stir. Pour into shell. Bake at 400° for 10 minutes. Turn to 350° and bake for 20 minutes. Let set before cutting (about 1 hour). Top with Cool Whip. Makes 6 to 7 servings.
Cook meat and onion. Mix all other ingredients and add cooked meat. Put in a large pan a layer of tortillas and pour mixture over these. Cook for 45 minutes to 1 hour, then add cheese.
Combine sugar, milk, margarine and cocoa. Cook to a rolling boil for 1 1/2 minutes (timed). Remove from heat and add remaining ingredients. Mix well and drop on wax paper.
Preheat oven to 475° (very hot). Mix dry ingredients in a bowl. Pour oil and milk into measuring cup, but do not stir. Pour all at once into flour. Stir with fork until mixture cleans sides of bowl and rounds up into a ball. Smooth by kneading dough about 10 times without any additional flour. With dough on waxed paper, press out 1/4-inch thick with hands or roll between waxed paper. Cut with unfloured biscuit cutter. Bake 10 to 12 minutes on ungreased baking sheet. Makes 12 biscuits.
Heat oven to 400°. Grease (Pam) a 10-inch quiche dish or 10 x 1 1/2-inch pie plate. Sprinkle bacon, cheese and onions in plate. Beat remaining ingredients for 1 minute with electric mixer. Pour into plate. Bake until knife comes out clean (35 to 40 minutes). Cool 5 minutes. Makes 6 servings.
Butter a baking dish, 13 x 9-inch. Toss all ingredients together in a bowl. Transfer to the greased dish. Bake at 350° for 1 1/2 hours, uncovered. Serves 12.
Beat cake mix, eggs, oil and 1/4 of the pie filling on low speed for 30 seconds. Increase to medium speed and beat 2 minutes. Pour batter into two buttered and floured 8 inch round pans.
Boil sugar, sorghum, water and spices 5 minutes. Pour over tea and let stand 10 minutes. Strain and add fruit juices and water. Preheat and serve in cups or tall glasses. Makes 5 quarts.
Saute onion in margarine, medium heat, about 10 minutes. Add flour, salt and pepper. Stir constantly for 2 minutes. Add broth slowly. Add broccoli. Bring to a boil. Stir frequently. Cover and simmer until broccoli is tender. Puree in blender. Return to pan add milk, and bring to simmer.
Peel and chop tomatoes or put can of tomatoes in bowl. Thinly slice scallions or onions and add. Add fresh chopped parsley and chopped chiles. Add the rest of the ingredients and mix gently. Cover and refrigerate.
Parboil fish in water; lift fish out to cool. Fry bacon and saute onions in drippings. Boil potatoes in fish broth until almost done. Add tomatoes, salt, pepper and onions. Cook for 5 minutes, until potatoes are tender. Bone/flake fish and crumble bacon. Add to other mixture in pot. Heat to simmer. Break 1 egg into the stew for every person who will be eating and one or two extra for the pot. Cover for about 5 minutes. Dish into large soup bowls, ensuring that every person gets an egg. Serves 5 to 6.
Add all ingredients and mix well. Pour into 9-inch deep-dish unbaked pie crust. Bake in 350° oven for at least 1 hour or until golden brown.
Mix together cake mix and 1 can pie filling. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Cool completely. Top with 1 can lemon pie filling. Top with Cool Whip a few hours before serving.
Bring the first 5 ingredients to a boil for 2 minutes. Add the oats. Drop onto waxed paper by spoonfuls.
In small bowl, combine soy sauce and cornstarch; mix well. Add chicken and toss to coat. In wok, heat 1 tablespoon oil. Add chicken mixture; stir-fry until chicken is no longer pink. Might have to cook chicken in several small batches for optimum results. Remove chicken and set aside. Heat remaining 1 1/2 teaspoons oil in wok. Add vegetables, garlic and ginger. Stir-fry 1 to 2 minutes or until vegetables are crisp-tender and hot. Return chicken to skillet with duck sauce and broth. Heat thoroughly, stirring occasionally. Serves 3 to 4. Serve on noodles or rice.
Boil, skin, bone and cut chicken into bite size pieces. Spread chopped broccoli in the bottom of a 13 x 8-inch dish. Layer chicken on top. Mix milk, soup, mayonnaise, lemon juice and curry powder in a bowl. Pour mix over chicken. Spread cheese and then bread crumbs over the top. Bake at 350° for 45 to 60 minutes. Serves 6.
Combine all of the ingredients and place in a 9 x 13-inch pan and top with a combination of 2 cups corn bread stuffing mix and 1/2 cup melted butter. Bake at 350° until bubbly, about 45 minutes.
Chop lettuce into bite size. Chop the green onions fine. Grate the hard-boiled eggs. Slice the bacon bite size and cook crisp. Thaw the peas. Combine all ingredients. Top with Hellmann's mayonnaise. Sprinkle top with Parmesan cheese.
Cook in Dutch oven with 12 to 14 pieces of charcoal underneath and line the rim of lid with charcoal. Cook until bubbly and chicken is done.
Combine apple cider, whole cloves and cinnamon stick in a heat-resistant, nonmetallic mug, cup or glass. Heat uncovered on Full power 2 to 3 minutes (170°). Garnish with a dollop of whipped cream and a sprinkling of nutmeg.
Butter 8-inch square baking pan. In heavy, 4-quart saucepan, combine sugars, milk, butter and cream of tartar. Heat to boiling over medium heat. Reduce to low. Cook, without stirring, until mixture reaches 240° on a candy thermometer or soft ball stage. Remove fudge mixture from heat. Stir in peanut butter and vanilla. Beat until fudge begins to get firm. Pour into buttered pan. Refrigerate until firm; cut into squares.
Combine cornstarch and milk in a saucepan. Cook until thick, stirring (when removed from heat) until cool. Combine margarine, Crisco and sugar; beat in electric mixer until creamy. Add cooled mixture and beat until like whipped cream. This icing tastes like true whipped cream if allowed to remain at room temperature. If refrigerated and served cold, it is almost like ice cream.
Cream sugar and margarine; add egg and flour. Add vanilla. Can be shaped into a roll and refrigerated until cold and then sliced. Can be rolled and cut with cutter. Cook in 350° oven on greased cookie sheet just until browned. Makes 1 1/2 dozen large or 3 dozen small cookies. Sugar can be sprinkled on before baking.
Combine maple syrup and cream cheese; beat until light and fluffy. Add dates and pineapple. Prepare Dream Whip according to directions; add all together and freeze.
In large saucepan, add first 7 ingredients and simmer gently for 10 minutes. Make a white sauce with the butter, flour and milk. Add the grated cheese to the sauce and stir until all cheese is melted. Add to cheese sauce one 16 ounce can cream-style corn and the precooked veggies with their liquid. Heat thoroughly and serve.
Spread chopped chilies in 9x13 pan. Sprinkle with shredded cheese. Beat 2 eggs, chili juice and milk. Pour over chili-cheese. Bake 350° for 1/2 hour. Cut into squares and serve on crackers.
Dissolve the yeast in the warm water and set aside. In a bowl, put the oleo and sugar and pour the boiling water over until the oleo melts. Cool. Add the egg and beat well with whisk. Add to yeast mixture. Add the flour and pinch of salt. Make out in pan or muffin tins and let rise. Bake at 375° until golden brown. May refrigerate dough (covered) for a few days.
Dissolve yeast in 1/2 cup water; set aside. In large mixing bowl, add remaining 1 1/2 cups water, sugar, egg, salt and shortening; beat well. Add yeast and flour; mix well. Store in refrigerator overnight. Will keep 1 week. When ready to use, divide dough into 4 balls. Roll each into a 10 or 12-inch circle. Spread with soft margarine. Cut into 12 pie-shaped pieces. Roll up each piece, starting with large end. Place on greased cookie sheet; let rise at least 2 hours. Bake at 375° for 12 to 15 minutes. Yield: 4 dozen.
Saute onion in hot oil until browned. Add remaining ingredients in order given. Cook slowly over medium heat for 1 hour, or until liquid is reduced by half. Makes 2 c. sauce.
In a bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until meat is no longer pink and coating is golden brown. Yield: 3 doz.
Crumble sausage in skillet. Cook until well done and drain thoroughly. Microwave cream cheese, sour cream and tomatoes until melted. Add sausage to mixture and microwave another minute. Serve hot. May add picante sauce if you like it spicier.
Chop together cabbage and carrot and let stand for 1 hour. Boil together sugar, vinegar, salt and celery seed. Mix with vegetables and let stand for 2 hours. Drain and freeze. Add a little mayonnaise and vinegar to taste when ready to serve.
Cut corn from cob (there should be 4 to 5 cups of corn). Melt butter in a skillet; add corn and saute quickly (about 5 minutes). Add crumbled bacon and salt. Arrange in buttered casserole in alternate layers with the sliced tomatoes. Place in a moderate oven (350°) and bake 30 minutes, or until corn is tender. Serves 6.
Marinate spareribs at room temperature for 1 hour in combined Cointreau, soy sauce, honey, pineapple, vinegar, lemon slices, ginger, garlic and pepper. Remove lemon from marinade. Broil spareribs for 20 minutes on each side, basting frequently with the marinade. Serves 6.
Combine and place in shallow container or Ziploc bag. Cover or seal and chill 1 to 2 hours. Grill, covered, over medium coals, 300° to 400° for 4 to 5 minutes on each side.
Combine the first 3 ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer 2 minutes, stirring constantly. Pour into an 8-inch baking pan. Combine the remaining ingredients, mixing well. Cut in margarine with pastry blender (or two knives) until mixture resembles coarse meal. Sprinkle over blackberry mixture. Bake at 350° for 25 to 30 minutes. Serve warm with Cool Whip or ice cream. Serves 6.
Put in food processor. Cook on low heat for 5 or 10 minutes. Add more oil to achieve desired consistency. Spoon over angel hair pasta.
Brown hamburger with chopped onion. Break, cook and drain lasagna noodles, starting with noodles, alternate in layers twice. Cook on low setting in crock-pot 4 to 5 hours.
Add Monterey jack cheese to warm rice. Stir in sour cream and the green chiles. Top with Cheddar cheese and bake for 20 minutes at 350 degrees.
Cook macaroni and drain. Combine soup, milk and cheese. Simmer and stir until cheese is melted. Mix all ingredients and pour into a 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Melt butter in saucepan, add brown sugar and cook, stirring constantly, over low heat for 2 minutes. Add milk and bring to a boil. Remove from heat, cool. Add sugar until spreading consistency is reached. Makes enough frosting for 2 (9-inch) layers or a 13 x 9-inch sheet cake.
Mix pie filling and pineapple in pan. Sprinkle cake mix over this. Pour melted butter over this. Mix pecans and coconut and pat over butter. Bake at 325° for 1 hour.
In large saucepan, brown meat; drain. Add remaining ingredients. Simmer for 1 hour. Freezes well. Better the second day.
Mix fruit and nuts in 1 c. flour. Mix butter, sugar and eggs. lemon juice with flour and baking powder. Add fruit an nuts. Bake at 275° for 4 1/2 hours.
Put raisins in a pan of water; boil for a few minutes. Drain. Cream sugar and butter; add eggs, milk and dry ingredients. Mix well; add nuts and raisins. Bake in 3 layers at 325° until done. Let cool.
Mix stuffing and melted margarine. Reserve about 1 cup for top. Mix remaining ingredients with stuffing mix. Add reserved stuffing on top.
Melt butter in 2-quart saucepan. Stir in sugar, corn syrup and salt. Heat to boiling. Boil, stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour gradually over popped corn, mixing well. Turn into large shallow baking pans. Bake in 250° oven for 1 hour. Stir every 15 minutes. Remove from oven and cool completely. Break apart. Store in lightly covered containers.
Mix peanut butter and the marshmallow creme together. Mix well; set aside. In heavy pan mix the sugar and evaporated milk. (One small can equals 2/3 cup.) Boil until soft ball forms in cold water. Pour over marshmallow creme and peanut butter mixture. Stir well. Pour in greased pan.
In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly, about 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into egg yolks; mix immediately and return to hot mixture. Cook about another 2 minutes, stirring constantly. Remove from heat and add butter and vanilla.
Beat egg whites until stiff while adding sugar and baking powder. Fold in crushed soda crackers, pecans and vanilla. Pour into greased 9-inch pan and bake at 325° for about 30 minutes. When cool, top with whipped cream and sprinkle with pecans.
Cut eggs in half lengthwise; remove yolks. Mash yolks. Stir in sandwich spread, onion, curry powder, salt and pepper. Fill each egg white with yolk mixture; chill. Sprinkle stuffed egg halves with paprika.
Combine all ingredients. Bake in a 9 x 13-inch pan for 40 to 45 minutes, uncovered.
Combine in large heavy pan, soda and buttermilk. Rise during first 5 minutes. Continue cooking another 5 minutes, then add butter and pecan halves. Cook 5 minutes more. Remove from heat and add vanilla. Beat until thick. Spoon on greased wax paper, last step must be done hurriedly, or it will set up too quickly.
Cut vegetables and cover with water in large pot. Boil 10 minutes. Cover and simmer until vegetables are soft.
Preheat oven to 350°. Boil potatoes in skins until tender. Peel; put into bowl with butter. Beat with mixer. Add sugar and eggs. (Every so often clean beaters to remove the strings.) Add milk; beat. Add vanilla, nutmeg and cinnamon. Beat until smooth and free of strings. Pour into pie shells and bake until slightly brown on top.
Combine softened cream cheese and Cheddar cheese. Add remainder ingredients, mixing well. Chill. Shape into ball or other shape. Roll in chopped nuts. Serve.
Brown first three ingredients in small amount of vegetable oil. Stir in remaining ingredients. Simmer, stirring occasionally, for 30 to 45 minutes until consistency desired for sandwiches. Serve on toasted buns. Leftovers taste great. Excellent for freezing. Serves 4 to 6.
Beat the egg yolks well in a medium size bowl; set aside. Beat the egg whites in a large bowl until stiff, then add the sugar. Fold the egg yolks into the egg white and sugar mixture until thoroughly combined. Stir in the rum, bourbon, cream and milk; beat well. Pour into a punch bowl; sprinkle the nutmeg on top. Yields 12 servings.
Fry up salt pork or bacon in soup pot until crisp. Remove fat bits and leave fat. Place onion and garlic in pot and fry until soft. Add potatoes, celery tops and Worcestershire sauce. Barely cover with water and cook until potatoes are just soft. Lay fish fillets over potatoes. Cover and cook until the fish flakes and crumbles. Add rest of seasonings and evaporated milk. Heat, but do not boil.
Boil margarine, Karo and sugar 10 minutes. Take off heat and add vanilla. Pop popcorn and coat popcorn with mixture. Place in oven at 200° for 1 hour, stirring occasionally.
Melt margarine; add sage. Stir into stuffing mix. Mix together soup and sour cream. In 9 x 13-inch pan, layer 3/4 of stuffing mixture, soup/sour cream mixture, chicken or turkey and rest of the stuffing mix and pour broth over all. Bake at 350° for 30 minutes.
Blend cream cheese and milk until smooth. Drain crab meat and add to cheese mixture. Add onion, horseradish and pepper to taste. Blend all ingredients well. Put in small, shallow casserole dish. Bake in preheated 350° oven for 15 minutes.
Beat eggs until foamy. Mix with oil. Add zucchini, sugar and vanilla. Sift together flour, salt, soda, cinnamon and baking powder. Add nuts to dry mixture, coating nuts well. Add dry mixture to wet; blend thoroughly. Bake in loaf pans at 325° for 1 1/2 hours or until done.
Saute onion and garlic in butter. Add hamburger and brown. Add flour, salt and pepper and cook 5 minutes. Add soups and sour cream and simmer 10 minutes. Serve over your choice of noodles.
Mix all ingredients together. Place in a casserole dish. Bake at 350° for 30 to 40 minutes.
Combine flour, salt and soda. Set aside. Cream shortening and butter. Add brown sugar, eggs and flour mixture. Add pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake at 300° for 12 minutes.
Place tomatoes, onions and garlic in blender or food processor; blend until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat and simmer 3 minutes. Cut tortillas into 1/2-inch strips. Fry in hot oil until crisp and brown. Drain. Ladle soup into bowls. Top with tortilla strips, sour cream and cheese.
Cream together shortening, molasses, sugar and egg. Add water. Sift together flour, cloves, cinnamon, nutmeg, ginger, salt and soda. Add dry ingredients to cream mixture. Mix well. Drop by teaspoon on greased cookie sheets. Bake at 350° for 8 to 10 minutes until done.
Grease side of heavy pan; combine sugar, syrup, hot water and salt in pan. Stir to a boil. Cook, without stirring, to hard boil stage. Beat egg whites to soft peak. Add gelatin, beating to stiff peaks. Pour hot syrup into egg whites in thin stream, beating constantly. Beat until candy begins to hold shape. Add vanilla and coconut. Mix well; spoon into mounds on greased platter.
Dissolve Jell-O with boiling water. Add all other ingredients, except sour cream. Pour 1/2 of mixture into glass baking dish (12 x 8 x 2-inch) and refrigerate until firm. Then spread on sour cream and gently spoon rest of mixture on top (that has not been refrigerated) and refrigerate.
Preheat oven to 325°. Melt chocolate and margarine over very low heat in a medium-size saucepan. Remove from heat and stir. Add sugar, eggs and vanilla and mix well. Stir in flour gradually. Pour into a greased and floured 9-inch pan. (Note: If your oven has a tendency to burn the bottoms of cookies, place the baking pan on a cookie sheet, particularly the kind with an air-filled base, available at local gourmet equipment shops.) Bake about 45 minutes. Brownies should have pulled away slightly from the sides of the pan. Cool completely before serving. Brownies will be moist.
Mix together cream cheese, mayonnaise, Parmesan, Romano, garlic, basil and garlic salt. Put Mozzarella over the top. Bake at 350° for 25 minutes.
Blend first 3 ingredients in blender. Pour into two glasses; add 1/3 cup soda to each glass. Serves 2.
Mix pumpkin and ice cream together. Add pudding mix. Pour into pie crust. Top with Cool Whip and walnuts. Refrigerate.
Early morning or day ahead: Prepare nut pie crust. Preheat oven to 300°. In 9-inch pie plate with hand, mix coconut, almonds and margarine. Press mixture firmly onto bottom and sides of pie plate. Bake for about 20 minutes or until golden brown. Cool on wire rack.
Cream the butter well. Add sugar and vanilla. Add enough flour to make a stiff batter. Make into a roll as for icebox cookies and roll in colored sugar. Chill a couple of hours and cut in rather thick slices. Bake as any icebox cookie.
Dissolve jello and sugar in hot water. Add lemon juice and pineapple juice. Stir to dissolve. Chill until partially set. Add remaining ingredients. Mix well and refrigerate.
Beat butter at medium speed with an electric mixer, about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Mix flour, salt and baking powder. Cut in the shortening. Add mixture of egg, vinegar and water. This makes 5 single crusts. Keeps in refrigerator.
Place chicken in well greased Dutch oven and add all ingredients. Cover and simmer for 45 minutes or until chicken is tender. Stir; uncover last 5 minutes to thicken.
Mix dates, candied cherries and pineapple with flour; mix until all is covered. Set aside. In another bowl, mix eggs, sugar and vanilla. Beat until frothy. Add to fruit mix. Add broken up pecans and stir. Pack in 2 (8-inch) round pans with hole in middle. Can use fruit glass in middle of regular pan. Line pans with brown paper. Bake in 275° oven for 1 1/2 to 2 hours. Let set 5 minutes and peel off paper. This cake will keep for up to 3 months.
Place rice in a greased 13 x 9-inch baking dish. Add chicken breasts. Add salt and pepper. Mix together milk and soups. Heat mixture (do not boil) and pour over chicken. Cover pan with foil and bake in preheated oven for 45 minutes or until chicken tests done; preheat oven to 350°.
Beat the egg yolks together with the sugar until the mixture is thick and creamy. Add the whole milk, bourbon and cognac. Stir well. (This mixture is the eggnog base and can be made a day or two in advance.)
Preheat oven to 325°. Prepare an 8 x 10-inch (for thicker) or 9 x 12-inch (for thinner brownies) baking dish by spraying it with vegetable oil.
Melt oleo and add other ingredients. Bake in a 9 x 9-inch greased and floured pan at 350° for 20 minutes.
Preheat oven to to 350°. Place 6 bread slices in a lightly greased 7 x 11 inch baking dish. Sprinkle ham and 1 cup of cheese, top with remaining bread slices. Stir together eggs and next 3 ingredients, pour over bread. Bake for 40-50 minutes, sprinkle with remaining 1 cup of cheese, bake 5 minutes more. Let stand 5 minutes before serving. Serves 6.
Cook macaroni according to package directions. Drain. Mix with other ingredients, reserving 1/4 cup cheese for top. Cook in two 8 x 8-inch greased pans in a 375° oven for 15 minutes. Do not overcook!
Boil potatoes; peel and slice while hot. Soak in salt and 1/4 cup water; drain. Add oil, vinegar, onions, pepper and nutmeg. Toss and chill.
Remove any skin from the chicken. Cut meat into 1-inch cubes and place in bowl. Trim and wash scallions; cut enough thin slices for 1/4 cup. Cut remaining scallions into 2-inch sticks and set aside. Combine sliced scallions and remaining ingredients in a jar; cover. Shake well and pour over chicken cubes. Cover the bowl and marinate in refrigerator for 3 to 4 hours, stirring occasionally. Thread chicken cubes on skewers, alternating with scallion sticks. Place skewers on a broiler rack or out over grill 4 inches from heat and cook 1 to 2 minutes on each side until chicken is done. Serves 4.
Mix ingredients. Pour into greased pan. Bake at 350° for 45 minutes or until brown.
Brown hamburger with onions and green peppers. Shred or chop cabbage. Place in casserole dish in layers layer of raw cabbage and layer of hamburger. Mix cabbage and hamburger. Pour tomato soup over top. Bake at 350° for 1 hour. Makes approximately 6 to 8 servings.