HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 5 ingredients together. Spoon mixture into a pan which has heated oil in it and form into patties. Brown. Put into casserole and cover with mixture of mushroom soup, water and broth. Place in oven at 350° for 45 minutes.
In double boiler, melt margarine. Mix flour and sugar together and stir into butter. Add cream. Cook over medium heat until thick. Cool and spread over cake.
Mix all together and pour into an unbaked pie shell. Bake 40 to 45 minutes at 350°.
Chop and blend dates, pecans and raisins. Add water and boil 3 minutes. Add corn oil margarine; stir and cool. In mixing bowl, blend date mixture with flour, soda, eggs and vanilla; mix well. Add pineapple, carrots and coconut; mix. Bake in oblong pan at 350° for 1 hour.
Spoon flour into measuring cup and level off. Pour into mixing bowl. Add sugar, baking powder, soda and salt. Stir in well to blend. Cut in shortening until mixture is fine. Stir in oats. Add egg and milk, stirring just until ingredients are moistened. Fill paper lined muffin pans 2/3 full. Bake at 425° for 18 to 20 minutes. Serve warm. Makes 12.
In small amount of olive oil, saute garlic until soft but not brown; remove. Combine pepperoni, onions, peppers, tomatoes, tomato paste, oregano, basil, parsley, salt and pepper and water. Simmer 1 hour. Use food processor to break up tissue and chop conch into small pieces. Add conch, shrimp, potatoes, okra and cook another hour, or until done. Do not overcook.
Cook first 3 ingredients slowly until thick. Add sugar and take off stove. Add nuts and Rice Krispies. When cool enough to handle, roll in Angel Flake coconut.
Boil chicken 40 minutes or until tender. Remove chicken and let cool slightly. Bone chicken, dice and set aside. Cook spinach according to package directions and drain well. Reserve 1 cup spinach broth. Set aside. Saute onion in butter until tender. Stir in spinach and chicken. Set aside. Combine soup, reserved spinach broth, milk, green chiles, sour cream and half of the cheese in a bowl. Mix well. Stir half of the sauce mixture into chicken mixture. Reserve remaining sauce. Spoon chicken mixture evenly down center of each tortilla. Roll up tortillas and place, seam down, into 2 lightly greased pans. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes. Serves 16; you may halve the recipe, if you want.
In large bowl, sift together flour, baking soda, cinnamon, sugar and salt. Add vanilla, bananas, pineapple, nuts and salad oil. Mix well. Do not beat. Pour mixture into a floured and greased 10-inch tube pan. Bake 1 hour and 20 minutes or until done.
Mix all ingredients, put in casserole dish and bake at 350° for one hour.
Cut apples up. Put in pie shell. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Mix 1/3 cup sugar with the flour. Cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 40 minutes.
Press ground beef in bottom of casserole dish. Place sliced onion over ground beef. Place sliced potatoes over onions. Place cheese over potatoes. Pour mushroom soup over cheese. Bake in covered dish at 350° for 1 hour or until potatoes are tender.
Coat a large nonstick skillet with nonstick spray and warm the pan over medium high heat for 1 minute. Add the chicken, onions and garlic and cook, stirring frequently, until the chicken is lightly brown and is cooked through. Stir in the tomato, raisins, olives, peppers, cinnamon and cloves. Bring the mixture to a boil and cook, stirring occasionally, until most liquid has evaporated, about 5 minutes. Spoon down the center of each warm tortilla. Roll up the tortilla and serve. Serves 4.
Simmer rice and water with lid on for 20 minutes. Add Accent, green chilies and sour cream, cover with cheese and sprinkle with paprika. Put into greased dish and bake at 350° for 1 hour.
Boil chicken until done. Season with poultry seasoning, salt and pepper. Let cool, then debone. Melt shortening in boiling water. Mix flour, salt and baking powder. Add water mixture slowly to make soft dough. Place, covered, in refrigerator overnight. Roll out thin. Cut in squares. Add to liquid and chicken 1 cup milk and bring to boil. Add dumplings. Lower heat and simmer, uncovered. Stir with knife. Simmer 20 minutes. Remove from heat, cover and let stand 10 minutes.
Mix cake mix according to directions on box. Pour into 9 x 13-inch baking dish. Pour the juice into a container. In small saucepan, combine blackberries and add sugar to your taste. Pour berries over cake mix. Bake at 350° for 35 minutes. Sprinkle a little sugar on top and bake for 10 minutes.
Preheat oven to 340° (170°C). Split the vanilla bean in two lengthwise and place in a saucepan with the milk. Bring to simmer, then remove from heat. Cover and let stand to infuse. Place half the sugar in a saucepan. Add the lemon juice and water and bring to boil. Cook until an amber colored caramel forms. Remove from heat and pour the caramel into a 2-quart metal charlotte mold, souffle dish or cake tin; it may also be divided into individual souffle dishes. Quickly turn the mold in your hands so the caramel coats the bottom and sides. Break the eggs into a large bowl and add the remaining sugar. Whisk until well blended, then pour delicately the hot milk on this mixture. Put the mixture into the mold through a fine sieve. Place the mold in a water bath and bake for 1 hour (45 minutes for individual molds) or until the custard is set and a knife inserted in the center comes out clean. Remove the Creme Caramel from the water bath and let cool. Unmold onto a plate and serve at room temperature or cold. Serves 6 to 8.
Beat eggs slightly. Add milk, sugar and salt. Combine corn with remaining ingredients. Combine with milk mixture. Mix well. Pour into well buttered 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour.
In 5-quart Dutch oven, add oil. Cook carrots, celery and onions until lightly browned. Remove vegetables with slotted spoon. Place chicken, bay leaf, bouillon, salt and 6 cups water in Dutch oven. Boil until chicken is done. When chicken is done, remove and debone. Add vegetables and rice to broth and heat until rice is done. Add chicken (in bite size pieces) and bring to a boil. Discard bay leaf and serve.
Combine vegetables in large bowl. Combine seasonings in a saucepan. Add oil and vinegar; heat to boil. Remove from heat and stir in the jello. Continue to stir until jello is dissolved. Cool, then pour over vegetables and toss. Cover and let stand overnight in the refrigerator. Will keep for days in the refrigerator. Makes 1 1/2 quarts.
Mix well brown sugar, butter or margarine, egg and vanilla and add 1 small can drained, crushed pineapple. Sift together flour, baking powder, soda, salt and walnuts. Add to creamed mixture. Mix well. Drop on greased cookie sheet. Bake at 375° for about 15 minutes.
Grill: Use a piece of beef according to your family size. Lay in 2 pieces of heavy foil. Pour bottle of Italian dressing over beef. Sprinkle top only with garlic salt according to taste. Cover tightly with tinfoil. Check every 15 minutes until tender. Be careful not to poke holes in your foil, as the juices will disappear.
Heat oil in skillet. Add beef, celery and onion and cook until browned and juices evaporate, stirring often. Drain; put back in skillet. Add soup, water and pasta. Heat to a boil. Cook over medium heat 15 minutes or until done, stirring. Heat through. Serves 4.
Mix all ingredients well. Spread into pie plate and bake 20 minutes at 300°. Serve hot with crackers or toast rounds.
Saute in wine, chicken broth, vermouth or flavored vinegar. Always use a nonstick pan to cook in and use a nonfat cooking spray. Never use butter, lard, shortening or hydrogenated vegetable oil to cook with.
Prepare egg noodles according to package directions. Drain. In medium size saucepan, melt butter. Cook celery and onion until tender. Add soup, milk and cheese. Stir until cheese melts. Combine noodles, cheese sauce, carrots, mushrooms, chicken, salt and pepper. Pour into 3-quart baking dish. Top with bread crumbs. Bake at 350° for 30 minutes. Refrigerate leftovers. Makes 6 servings.
Mix Cool Whip, Eagle Brand milk and cream cheese in a bowl. Mix coconut, nuts and butter in a skillet. Cook until golden brown. Put half of Cool Whip mixture in bottom of each pie shell, then put coconut mixture and drizzle caramel syrup, then make another layer of Cool Whip, then coconut and syrup.
In 9 x 13-inch buttered glass baking dish, put in 8 slices of bread. Add pieces to cover dish entirely. Cover bread with slices of Canadian bacon or ham, sliced thin. Lay slices of Cheddar cheese on top and then cover with slices of bread to make it like a sandwich. In a bowl, beat eggs, salt and pepper, then add dry mustard, onion, green pepper and Worcestershire sauce, milk and Tabasco. Pour over the sandwiches. Cover and let stand in refrigerator overnight. In morning, melt butter and pour over top. Cover with crushed corn flakes. Bake, uncovered, for 1 hour at 350°. Let set for 10 minutes before serving.
Measure into sifter the flour, sugar, cocoa, baking soda and salt; sift dry ingredients right into 8 x 8 x 2-inch square pan. Make 3 holes in dry mixture. Place oil, vinegar and vanilla equally into holes. Pour over all 1 cup water. Stir with fork until blended. Bake in 350° oven for 25 minutes.
Cook macaroni as to package directions. Drain and rinse with cold water and drain. Mix remaining ingredients. Toss with a wooden spoon. Chill for 2 hours before serving.
Mix all ingredients and put in 9 x 13 casserole dish. Top with: 1/2 c. melted margarine mixed with finely crushed cornflakes.
Layer ingredients in order given and top with Bisquick and milk, mixed together. Pour melted butter over all. Make sure no vegetables are showing. Use a 9 x 13-inch pan. Bake at 350° for 1 hour.
Place chicken in a baking dish. Combine remaining ingredients and pour over chicken. Bake, uncovered, at 350° for an hour or until chicken is tender, basting frequently. Serve with hot rice.
Butter a Bundt pan. Place dinner rolls in pan, forming a circle. Sprinkle butterscotch pudding mix over rolls. Top with nuts. Blend butter, brown sugar and cinnamon in saucepan. Bring to a boil and pour over buns. Let set at room temperature overnight. In the morning, bake at 350° for 30 minutes.
Blend cream cheese, sour cream and dressing mix with mixer. Spread on bottom of a 13 x 9-inch dish. Layer with onions, tomatoes and lettuce. Pour on bottle of taco sauce. Top with cheese. Serve with taco chips.
Clean and cut up broccoli. Mix with all ingredients except bacon. Refrigerate 2 to 3 hours. Stir occasionally. Before serving, stir in bacon or spread bacon on top.
Slice chicken breasts into long thin slivers. To make them easier to slice, store in freezer until partially frozen. Then let thaw at room temperature.
Melt margarine and pour into deep baking dish. Stir together sugar, flour and milk. Pour over margarine. Pour sliced peaches or pie filling over mixture. Bake at 350° for about 45 minutes or until brown. (The flour will rise to the top and form a crust.)
Scrub the clams/mussels under running water. Set aside. Saute the onion, pepper and garlic for 5 minutes in 1 tablespoon of olive oil. Add tomatoes and their liquid and bring to a boil. Cut the fish into 1 1/2-inch wide pieces. If using squid, clean thoroughly and cut into 2 x 1/2-inch strips. Place the clams/mussels in the bottom of a heavy kettle. Pour 4 tablespoons olive oil in kettle. Scatter 1/2 the vegetable mixture over the shellfish. Add fish and squid; spread the rest of the vegetable mixture over the top. Pour on the wine. Cover and bring to a boil. Reduce heat to low and simmer until clams are open and fish flakes easily, about 20 to 30 minutes.
Mix and chill lemon jello, V-8 juice, salt and onion. Mix cottage cheese, mayonnaise, celery, olives and bell pepper; add to jello mixture and mix all together. Chill.
Combine crabmeat and shrimp; add celery, green pepper, onion and pimiento. Blend in separate bowl, sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt and pepper. Stir into seafood mixture. Spoon into 10 x 6 x 1 1/2-inch baking dish. Combine crumbs and butter; sprinkle over seafood mixture. Bake at 350° for 20 to 25 minutes. Serves 4 to 6.
Preheat oven to 400°. Lightly grease cookie sheet. Sift flour and baking powder into medium bowl. Cut margarine into flour to form a fine crumble. Make a well in center; add milk and raisins. Knead gently together, being careful not to overmix. Dough will be sticky. On a generously floured surface, roll out dough to 3/4 inch thickness. Using a pastry cutter, cut out scones. Transfer to prepared pan; brush tops with egg yolk. Allow to stand 15 minutes. Bake 10 to 12 minutes or until risen and lightly golden brown on top. Do not over bake or they will be dry. Remove to a rack to cool.
Note: Marinate 24 hours. Tenderloins come 2 to a package. This recipe is enough for 2 packages.
Mix pudding according to directions. Layer Oreo cookies into dish. Place a layer of chocolate pudding and then a layer of Cool Whip. Continue the layers. Refrigerate overnight.
Melt butter in iron skillet. Get it hot enough to almost smoke. Crush garlic cloves and rub a little into one side of chop. Salt and pepper same side. Place in skillet, seasoned side down. Now season the "up" side while the first side browns. Venison is tough and dry if overdone, so serve chops medium rare. When blood oozes to the surface of the meat, it's time to turn. Wait for blood to surface again, then they're ready. Serve hot from skillet with rice or potatoes and broccoli or other green vegetable.
Brown ground beef in saucepan, stirring until crumbly. Add onion and spices, mixing well. Stir in flour and tomatoes with 5 cups water. Simmer for 45 minutes, stirring occasionally. Makes 4 to 6 servings.
Bring oleo, cocoa and coffee to boil. Mix hot ingredients with dry mixture in bowl. Bake in cookie sheet with sides greased or sprayed with Pam at 350° for 20 minutes. Top with your favorite chocolate frosting or:
Thaw peas about 2 hours. Add remaining ingredients. Toss with sour cream.
Place lettuce in a 9 x 13 pan. Layer onions, peas and celery. Spread mayonnaise over all. Sprinkle sugar. Sprinkle Parmesan cheese on top. Cover and refrigerate overnight.
Mix sugar, butter, egg and dates in saucepan. Bring to a boil over low heat, stirring constantly for 10 minutes. Cool. In a bowl mix Rice Krispies and nuts; pour into date mixture. Use hands to mix thoroughly. Form into small balls and roll in sugar or coconut.
Sift together the flour, baking powder and salt. Add sugar and vanilla to beaten eggs. Add dry ingredients, apples and nuts to liquid mixture. Mix well and bake in a well-greased 8 x 12 x 4-inch pan for 45 minutes at 350°. Serve with ice cream.
In medium bowl, combine cream cheese, honey and orange juice. Beat until light and fluffy. Stir in banana and coconut. Cover and refrigerate. Yields 1 1/2 cups.
Layer in this order: lettuce, carrots, bell pepper, onion and peas. Sprinkle with sugar. Add 1-inch layer of mayonnaise, cheese and bacon bits. Seal and store in refrigerator for 24 hours. Toss before serving.
Pre-heat oven to 350F. Line bottom of a 13 x 9 inch pan with wax paper. Melt chocolate and butter with pepper in a sauce pan over low heat. Remove from heat. combine eggs, sugar and vanilla in a large bowl, beat well. Stir in cooled chocolate mixture, Kahlua and Vodka. Combine flour, salt and baking powder, add chocolate mixture and stir. Add walnuts. Spread in pan. Bake at 350 for 25 minutes or until toothpick inserted in middle comes out clean. Cool on wire rack, cut into bars. Sprinkle with powdered sugar if you like.
Wash rice well and drain. Cook rice in chicken broth and water for approximately 45 minutes. While rice is cooking, saute vegetables in margarine until transparent. Add flour and stir until thickened. Add rice and chicken stock to vegetables, stirring constantly. Add seasonings, ham, almonds and cream or milk. Heat.
Brown beef and onion in a skillet. Brown and drain. Cook noodles by directions and drain. While noodles are cooking, in a large pan, combine spaghetti mix, tomatoes, paste, sauce, water, butter, salt, pepper, and meat. Simmer for 20 minutes. In a large oven dish, layer noodles on the bottom, then sauce mixture, mozerella cheese, cottage cheese, and parmesan cheese. Repeat layers. Bake at 375 for 25-30 minutes until bubbly and hot in the middle.
Dissolve Kool-Aid in pineapple juice. Add orange juice (thawed), sugar and water. Stir well. Add ginger ale and ice when ready to serve.
Cream butter on high speed of mixer. Gradually add sugar, beating well. Add flour and beat until smooth. Add eggs and beat until well blended. Add buttermilk and vanilla; beat well. Pour into pie shell and bake 5 minutes at 400°. Reduce heat to 350° and bake an additional 45 minutes or until set. Cool to room temperature; chill.
Prepare cake mix in 9 x 13-inch pan. Cut cake in small pieces. Prepare mousse according to directions. Layer half the cake in a truffle or glass bowl, pressing the cake to the bottom of the pan. Top with half the mousse, then half the Cool Whip. Chop the candy and sprinkle half the candy bars over the Cool Whip. Repeat layers and refrigerate.
Cream butter with sugar to which cocoa has been well mixed. Add in order: well beaten egg yolks, coffee, flour and buttermilk in which soda has been dissolved, vanilla and well-beaten egg whites. Bake in two 9-inch layers in moderate 350° oven for 40 minutes, until done.
Mix water and salt. Pour over cucumbers and let stand one week. Stir after third day to keep down scum. Drain and add alum about the size of a walnut. Powdered will do. Cover with boiling water and let stand 24 hours or no more than 2 days. Drain and rinse in cold water.
Mix all ingredients (add flour, if too thin). On regular flour tortilla (warm slightly in microwave oven so easy to fold), put one serving (spoon size) of chicken mixture. Fold bottom of tortilla up, then both sides in, then turn it all up and over. Fry in hot oil, flaps sides down (to keep mixture in). Fry on both sides until golden brown.
Cream butter, cream cheese and sugar until fluffy. Add salt and vanilla. Beat well. Add eggs, one at a time; beat well. Spoon mixture into greased and floured tube pan. Bake at 325° about 1 1/2 hours or until done.
Select meaty spareribs. Sprinkle with salt and pepper. Place in roaster and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake in moderate (350°) oven for about 1 1/2 hours. Baste occasionally, turning ribs once or twice. Remove cover the last 15 minutes to brown ribs. Serves 6.
In a large frypan, melt butter over medium heat. Add mushrooms, green pepper and garlic; saute about 5 minutes. Stir in flour, 1 teaspoon salt and the pepper. Slowly add 1 1/2 cups of warm chicken broth and the warm cream, stirring until thickened, about 3 minutes. Reduce heat to low and add wine. To the beaten egg yolks, add several tablespoons of the hot white sauce, stirring well, then add mixture to frying pan; continue to stir. Add chicken pieces, stirring until mixture is thoroughly heated, about 3 or 4 minutes.
Spray the skillet with nonstick cooking spray. Add broccoli, chopped peppers, zucchini, squash and garlic to skillet. Saute for 5 minutes. Add tomatoes and peas and saute for 2 minutes more. Place parsley, basil leaves and chicken bouillon in food processor fitted with the metal blade and process until parsley is finely chopped. Cook pasta according to package directions and drain. Add parsley mixture and vegetables and toss well. Top with grated cheese, if desired. Makes 8 servings.
Mix mustard and jelly in saucepan over low heat. Slice hot dogs into bite-size pieces. Add to sauce and heat through. Serve hot.
Dissolve Jell-O in 2 cups of boiling water. Let cool. Soften cream cheese with a little milk. Use beater; beat the cream cheese, Cool Whip and Jell-O together. Add marshmallows. Line bottom of glass dish with drained fruit. Pour Jell-O mixture over fruit. Refrigerate until set.
Preheat oven to 350°. In small bowl with mixer at low speed, beat cheese with eggs, sugar and vanilla just until mixed. Beat at high speed until smooth; pour into crust. Bake 35 minutes or until set. Remove from oven and add cherry pie filling (or other favorite fruit filling) and chill 2 hours.
After stirring the ingredients, add 2 pounds of ground chuck. Shape into meatballs about 2 inches in diameter. Coat a shallow roasting pan with non-stick cooking spray. Space the meatballs in the pan so they don't touch. Cover bottom of pan with 1 cup low-sodium beef broth. Bake at 450 degrees for 25 minutes or until they are cooked through. Can use with your favorite spaghetti sauce. Pan drippings may be used in the sauce.
Brown cut up fryers in 1 tablespoon oil. Drain and blot dry. Add onions, vermouth, parsley, garlic clove, tarragon, salt, pepper and water. Cover. Simmer on top of stove or bake, covered, in a 325° oven for about 45 minutes. Stir lemon juice into sauce and simmer, uncovered, until reduced to sauce consistency. Garnish top of each piece of chicken with thin slices of lemon. Serves 6.
Saute celery and onion in 2 tablespoons butter. Add to other ingredients. Bake at 300° for 15 to 20 minutes.
Cream margarine and sugar. Add eggs, one at a time. Beat well after each addition. Add vanilla. Mix flour and salt. Add gradually; stir until smooth. Drop onto greased cookie sheet. Flatten with walnut half. Bake for 10 minutes in a 400° oven.
Add milk gradually to peanut butter in medium bowl. Blend until smooth. Add pudding mix; beat with wire whip until well blended, about 2 minutes. Let stand 5 minutes. Spread filling about 1/2-inch thick on 8 of the cookies. Top with remaining cookies, pressing lightly.
Melt marshmallows and butter together in double boiler. Add food coloring, vanilla and Frosted Flakes. Mix well. Drop by spoonfuls onto wax paper. Drop 3 or 4 red hots on top of each cookie.
Cream together shortening and 2 cups sugar. Add eggs, vanilla and sour cream. Mix well. Sift together, then add flour, baking powder, salt and soda. Then add walnuts. Drop from teaspoon onto greased cookie sheet. Grease bottom of glass; dip into mixture of 3 tablespoons sugar and cinnamon. Press cookie flat. Bake at 350° for 15 minutes. Makes 6 dozen.
Beat 1 egg and butter into cake mix. Spread into a 13 x 9-inch pan. (Mixture will be crumbly.) Beat remaining ingredients together and spread over first layer. Bake at 350° for 40 minutes. Top will be golden brown in spots and just firm. Cool and cut.
Grease sides and bottom of angel food cake pan. Sprinkle bottom of pan with half of the chopped nuts and chocolate sprinkles mixture. Mix the batter together and pour half of batter on top of nuts and sprinkles. Add the rest of nuts and sprinkles. Cover with the remaining batter. Cut through gently with a knife to slightly mix the chocolate sprinkles and nuts. Bake at 350° for 50 minutes. Test for doneness with cake tester. Do not turn pan upside down to cool. Cake will fall out.
Mix well ingredients and fill greased muffin cups half full. Bake at 400° for 20 minutes.
Preheat oven to 350°. With mixer, beat cake mix, butter and 1 egg in large bowl until crumbly. Stir in saltine crumbs. Set aside 2 cups crumb mixture. Press remaining mixture into a 13 x 9 x 2-inch baking pan. Bake 15 to 20 minutes or until lightly golden. With mixer or wire whisk, beat egg yolks. Add Eagle brand and then add ReaLemon. Spread over pressed crumb mixture. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate 2 hours. Cut into bars and serve. Store leftovers covered in refrigerator. Makes 24 to 36 bars.
Cook and stir ground beef and onion in 10-inch skillet until meat is light brown. Drain.
Cut chicken in bite-size pieces, then place them in a medium bowl along with tangerines, pecans, raisins and scallions. In a small bowl, stir in oil, juice and rosemary. Pour over salad and toss well or until all pieces are lightly coated. Serve at room temperature as a main dish salad. Makes 4 servings.
Mix first three ingredients and chill for 3 hours. Add remaining ingredients. And serve chilled.