HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook carrots and onion in salted water for 10 minutes. Drain, reserve liquid. Melt butter, blend in flour and gradually add reserved liquid. Cook until thickened, stirring constantly. Remove from heat. Add cheese and stir until melted. Place vegetables in buttered dish. Add sauce and top with crumbs. Bake at 350° for 1 hour.
Mix all ingredients and cover. Refrigerate overnight. Serve over lettuce, crackers or pita bread halves.
Bake chicken and cut into small pieces. Prepare stuffing as directed on package; spread on bottom of baking dish (large, glass baking dish). Spread chicken over top of stuffing. Beat together soups and milk. Pour over top of chicken. Bake 1/2 hour at 350°. Do not cover.
Dissolve yeast in warm water, setting aside. Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits or pie dough. Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll out into biscuits. When you are ready to make biscuits, turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter, placing them in a greased pan. Let dough rise slightly before baking at 400° for 12 to 15 minutes until done. If dough is cold, let it set out a little longer.
Preheat oven to 350°. In a large bowl, combine brown sugar and melted butterscotch chips; mix well. Add eggs and vanilla; beat until well blended. Stir in flour, baking powder and salt; mix well. Stir in walnuts and chocolate chips. Spread batter evenly in a greased 9-inch square baking pan. Bake 25 to 30 minutes or until golden and set. Let cool in pan.
Beat eggs and sugar well. Add molasses and beat until creamy. Add melted shortening, beat, add vanilla and buttermilk and continue beating.
Rub steaks on both sides with cornstarch; sprinkle with garlic. Heat the butter in a skillet and brown steaks quickly on both sides. Reduce heat. Saute steaks until done to your liking, about 4 minutes both sides for rare, about 7 to 9 minutes for well done. Remove steaks, keep warm. Add green onions to skillet and saute on medium-high until soft but not browned. Add beef broth and wine. Bring to a boil and add salt and pepper to taste desired. Add butter in small amount at a time, whisking constantly until sauce is smooth (1 teaspoon cornstarch with a teaspoon water to make sauce smoother). Pour sauce over steaks, sprinkle with some extra onions.
Preheat oven to 400°. Mix sugar, butter and syrup. Beat eggs and add to sugar mixture. Add pecans and stir well. Pour in frozen pie crust. Do not allow pie crust to thaw. Place in oven at 400° for 10 minutes. Then lower oven to 350° and bake for 30 to 35 minutes longer.
Mix together all ingredients and cook until thick. Perfect for chicken, shrimp, pork chops or just over rice.
Melt butter and herbs. Cut rolls into quarters and dip into herb butter. Place pieces into pie pan. Bake at 425° for 12 minutes or until golden brown.
In small bowl, add 2 teaspoons lemon juice and 1/2 cup skimmed milk to make sour milk; set aside. Beat egg and sugar or molasses until fluffy. Mix milk, margarine, sifted flour, baking soda and spices together. Add egg and sugar; beat until smooth. Bake in an 8-inch pan (greased) at 350° for 25 or 30 minutes.
Mix Jell-O together as directed on box. Set in the refrigerator and let begin to jell. When Jell-O has begun to jell, add other ingredients and put in ring mold. Return to the refrigerator.
Mix beans, soup, salt, pepper, milk and 1/2 cup onions. Cover and bake at 350° for 1/2 hour or until soup starts bubbling. Remove from oven; put other 1/2 of onions over the top and return to oven for a few minutes (uncovered). (Onions on top will burn if not watched.)
Brown beef and drain. Mix tomato paste and enchilada sauce mix according to directions on back of sauce package. Add 1/2 of sauce to beef and simmer 15 minutes.
Mix oil, sugar, eggs, vanilla, soda, salt and cinnamon. Cream together and add apples. Beat well, adding flour slowly. Pour into greased and floured pan. Bake at 300° for 55 to 60 minutes.
Cook sugar and syrup over medium heat. Heat until mixture bubbles and sugar dissolves (approximately 5 minutes). Add cornflakes, stirring so each flake is covered. Drop by spoonfuls onto waxed paper. Wait until completely cooled, and put into storage container.
Blend soup, flour and sour cream in a bowl. Stir in broccoli, carrots, onion, salt and pepper. Put in casserole 3/4 cup herb season stuffing mix and 2 tablespoons butter, melted. Put around edge of casserole. Bake 30 to 35 minutes at 350°.
Grease and flour bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. In a large mixing bowl, stir together flour, sugar, baking powder and salt. Add corn oil, orange rind and juice. With mixer at medium speed, beat until smooth. In a small bowl with mixer at high speed, beat egg whites until stiff peaks form. Fold egg whites into flour mixture. Turn into prepared pan. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Cool 10 minutes in pan. Remove from pan. Cool completely on wire rack.
Grease a 10 inch skillet or a 2 qt. baking dish. Cook sausage and onion until brown and onion is tender. Beat eggs in large mixing bowl. Add cornmeal, corn, milk and oil. Mix well. Pour half of cornmeal mixture into prepared pan, sprinkle evenly with sausage mixture and cheese. Pour remaining cornmeal mixture over sausage and cheese.
Put hamburger in a 9-inch pie pan and pat it to fit. Cover with tomatoes and some chopped onions. Sprinkle with basil, salt, pepper and parsley. Cover with grated sharp Cheddar cheese. Bake at 375° for 20 to 30 minutes. Delicious served with tossed green salad and French bread.
Mix fruit cocktail and cream cheese, then add oranges, coconut and pecans. Chill thoroughly.
Cream the margarine and sugar; add eggs. Beat. Sift dry ingredients. Add to sugar mixture. Fold in sour cream. Put half in a greased Bundt pan. Mix remainder of ingredients. Pour half over batter. Add batter and remainder of crumb mixture on top. Bake at 350° for 50 minutes. Remove immediately from pan.
Melt butter. Mix brown sugar, butter and egg. Sift flour, baking powder and salt 3 times. Add milk and dry ingredients to sugar mixture. Mix; add blueberries to mixture. Stir only until blended. Fill muffin tins 3/4 full (greased muffin tins). Bake in a 375° to 400° oven for 25 minutes.
Heat water, sugar and salt until it feels very warm on wrist. Add yeast and let sit for a few minutes until yeast works. Pour into large bowl or pot. Add in flour, saving some out for kneading process. After flour is mixed in, dump onto floured board or counter and knead until elastic. Knead in flour as needed. Let rise in pot until doubled. Punch down and shape into three loaves. Let rise 1/2 hour on greased cookie sheets. Bake at 400° for 50 to 60 minutes or until lightly browned. Remove from oven and rub butter over top. This works great when sliced for individual pizzas.
Dissolve gelatine in water. While this cools, cream sugar and cream cheese. Then beat in lemon juice, milk and vanilla. Add cooled gelatine to the cheese mixture. Fold in Cool Whip and put in greased jello mold. Chill at least 4 hours or overnight. Serve with fresh fruit.
Preheat oven to 350°. Measure flour by dipping-level-pour method or by sifting. Combine all ingredients and blend well. Roll on floured cloth-covered board to 1/4-inch. Cut with 1 1/2-inch cookie cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes, until set, but not brown. Cool and frost cookies with any topping you like.
Grind ice cubes in blender. Add milk, orange juice, vanilla and sugar. Blend well.
Combine mashed potatoes and cheese, beating until well blended. Stir in egg, onion and parsley. Spoon into well-greased 1-quart casserole dish. Sprinkle with paprika. Bake at 400° for 30 minutes, or until heated through.
Cream butter and Crisco with sugar. Add eggs, one at a time, beating well after each egg. Add flavorings. Add 7-Up and flour alternately, beating well. Bake in tube cake pan that has been greased and floured with bottom lined with wax paper. Bake at 325° for 1 hour and 10 minutes. Let cool for 10 minutes before removing from pan. Put in airtight container. Will last and freezes well.
Blend with French's mustard. Blend to taste. Top with sliced eggs and paprika.
Wipe fillets with damp cloth and lay on cookie sheet. Blend other ingredients and spread on fish. Bake at 450° for 25 minutes.
Mix milk with pudding and fold in Cool Whip. Then layer: 1 layer graham crackers, 1 layer pudding, 1 layer graham crackers, 1 layer pudding, etc. End with graham crackers. Spread with chocolate frosting. Use 9 x 13-inch pan.
Combine all ingredients in 3-quart casserole. Cover and microwave on High for 10 minutes. Reduce power to Medium. Microwave until vegetables are tender and soup is thickened, 1 hour to 1 hour and 10 minutes, stirring 2 or 3 times during cooking.
Thaw fish if frozen. Rinse the fish and pat dry with paper towels. In a 10-inch skillet, combine chicken broth, wine and pepper. Bring to boiling. Reduce heat. Place fish in skillet. Place lemon slices atop dish. Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork. Remove fish and lemon. Keep fish warm. Discard lemon. Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes). Stir together water and cornstarch. Stir into broth mixture. Stir in capers. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Divide zucchini among 4 individual plates. Arrange salmon and cover with sauce.
Cream butter and sugar. Add vanilla and water. Add flour; mix well and add pecan meats. Form small balls or rolls 1 1/2 inches long. Bake on ungreased cookie sheet in slow oven (300°) for 20 minutes or until delicately browned. While hot, roll in confectioners sugar.
Melt oleo; saute onion and pepper. Mix sour cream with grated Cheddar cheese and mix all with potatoes. Pour into a greased 9 x 13-inch Pyrex dish. Sprinkle over top the bread crumbs and Parmesan cheese. Bake at 325° for 45 minutes.
Fry sausage and mushrooms; break into bite size pieces. Put bread cubes into an 8 x 12-inch glass pan. Cover with grated cheese. Beat eggs with 2 cups of milk and dry mustard. Pour over cheese. Layer sausage and mushrooms. Cover and refrigerate overnight.
Brown beef and onion; drain fat. Add remaining ingredients, except cheese. Bring to a boil. Reduce heat, cover and simmer for 25 minutes, until liquid is absorbed. Stir occasionally. Add more liquid, if needed. When done, sprinkle cheese over top. Cover and remove from heat. Let stand 2 to 3 minutes to melt cheese. Serves 4 to 6.
Boil for 10 minutes . Chill. Pour over peaches. Refrigerate.
Mix all ingredients in large bowl. Chill. Roll into 1 inch balls. Roll in powdered sugar. Serve chilled.
Blend all ingredients together and place in prepared 9 x 13-inch pan. Sprinkle with butterscotch morsels, 1 (6 ounce) package. Bake at 350° for 50 to 60 minutes.
Mix all ingredients about 5 minutes. Pour into greased angel food pan. Bake at 350° for 45 minutes or until tests done. Cool for 5 minutes before turning out. Sprinkle with powdered sugar.
Mix ingredients with a spoon or fork by gradually adding one at a time. Once generally mixed, knead all ingredients with hands. Press into a loaf baking pan; flatten out top. Top with bottle of chili sauce. Bake at least one hour at 350°.
Cook and drain macaroni and set aside. In large bowl, stir together first 6 ingredients until smooth. Add remaining ingredients and toss to coat well. Cover and chill. Makes 5 cups.
Put all together into electric frying pan. Cook at medium heat until sauce is thick and chicken is tender.
Cook hog maws until tender. Take hog maws out of pot and let cool. Dice hog maws with scissors (they cut better). Add all ingredients and mix well. Chill in refrigerator.
Cream margarine, granulated sugar and brown sugar until light and fluffy. Blend in peanut butter, egg and vanilla. Add combined dry ingredients; mix well. Shape rounded teaspoonfuls of dough into balls; roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes approximately 4 dozen.
Set power level at High. In 2-quart casserole dish, combine carrots and orange juice; heat, covered, for 7 to 8 1/2 minutes, or until carrots are tender, stirring once. Stir in remaining ingredients; let stand, covered, 3 minutes before serving.
Mix ingredients; spread on plate. Top with chopped tomatoes and green onion. Serve with nacho chips.
Preheat oven to 350°. Combine meat, crumbs, onion, egg, salt, pepper and 1/2 can of tomato sauce in large mixing bowl. Mix until blended. Shape into a loaf. Place in a lightly greased shallow baking dish. Combine remaining ingredients and mix well. Spoon evenly over loaf. Bake 1 hour or until done.
Heat grease. Add rice to brown, stirring. Add onions; cook until they are golden (5 minutes). Add tomato juice, tomatoes, stock, hot sauce and salt. Bake at 350° for 15 minutes, or until rice is tender.
Prepare tomatoes, cutting out stems. Pan-boil approximately 1 minute to loosen skins. Peel and cut into small pieces.
Remove stems from mushrooms. Wipe mushroom caps with a damp cloth and arrange in a shallow baking dish, hollow side up. Chop stems (there will be about a cup) and mix with pecans, butter or margarine, garlic and some pepper. Mix everything (except caps and cream) together and heap into mushroom caps. Pour heavy cream over mushrooms and bake at 350° for 30 to 40 minutes, basting one or two times with the cream in the dish.
Make stuffing according to box and press in baking dish forming a crust. Bake at 400° for 10 minutes. Combine meat and cheese. Beat eggs, milk and 1/4 teaspoon of pepper. Sprinkle meat and cheese over hot crust. Pour egg and milk mixture on top. Drop temperature down to 350°. Bake about 20 to 25 minutes. Let stand 10 minutes before serving.
Frost top of Oreo with chocolate frosting. Place Hershey's Kiss on center for turkey face. Add red hot at base of Kiss for gobbler and 5 candy corn pieces around the Kiss for feathers. Makes about 50 servings, depending on how much nibbling takes place during the process.
Bring peas to a boil with salt pork. Add onion, garlic salt and carrots. Simmer 2 to 3 hours, until peas are completely disintegrated. Salt and pepper to taste. Remove salt pork.
Spray dish with Pam. Put in 1/2 of the chicken. Cover with dry dressing mix. Add soup and broccoli, then the cheese. Layer until all ingredients are used, except some of the dressing. Sprinkle it on top. Bake at 350° for 25 minutes.
Clean shrimp. Sprinkle with lemon juice. Saute onions in olive oil until soft. Stir in drained tomatoes, garlic, parsley, oregano, basil, salt, pepper and vermouth. Cook a little on slow burner. Set aside. Stir in clam juice. Cook 5 minutes. In another pan, saute shrimp in butter. Put tomato mixture in shallow casserole. Pour shrimp over sauce and mix slightly. Crumble Feta and sprinkle over all. Bake in 400° oven for 20 minutes. Serve over linguine with French bread. Serves 4.
Cream butter with dark brown sugar. Sprinkle on and mix into batter the cinnamon, nutmeg and ground cloves. Store in covered container in refrigerator.
Break up meat into bowl. Set aside. Make bread crumbs in blender. Mix with milk. Add Worcestershire sauce, onion, celery salt, garlic salt, pepper and sage. Add this mixture to meat.
Slice apples. Combine next 5 ingredients. Mix. Fill pie shell with apples and sugar mixture. Adjust top crust. Flute edges. Bake 50 minutes at 400°.
Cream ingredients together until fluffy. Beat 5 minutes. Blend in chocolate. Sift dry ingredients and mix in alternately with buttermilk. Pour into 2 greased 9-inch round pans or one 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost with chocolate butter icing.
Mix together. Pour in lightly greased 9 x 13-inch pan. Bake 30 minutes at 325° to 350°. This cake will fall.
Melt margarine in large skillet. Add coconut and pecans. Cook until slightly browned. Set aside. Combine cream cheese and condensed milk. Beat with mixer. Fold in Cool Whip. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 caramel topping on each cream cheese mixture. Sprinkle 1/4 coconut mixture on top. Repeat layers, then freeze. Makes 2 pies.
Combine all ingredients and drop by spoon on slightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on cookie sheet about 1 minute before removing.
Brown hamburger, onions and peppers and drain well. Mix together water, tomato and mushroom soups. Add soups to hamburger mixture; add garlic. Mix with cooked spaghetti and bake at 350° until it bubbles through and through. Serve. Mix cheese in before baking. This will freeze very well. Serves 12.
Mix together and bake at 350° for 45 to 60 minutes. Will be golden brown on top. Bake in 9 x 13-inch pan.
Mix together the first four ingredients; shape and cool. Blend together cream cheese and 1/2 cup Miracle Whip. Spread over braunschweiger ball. Sprinkle with dried parsley and bacon bits. Serve with Bread Sticks.
Melt margarine. Add brown sugar, stirring until dissolved. Stir in eggs and vanilla. Gradually add flour, then stir in nuts. Bake in a 325° oven for 20 to 25 minutes. Let cool; cut into squares.
Cover the bottom of dish with the pork chops (whatever it takes to cover bottom of dish). Slice the potatoes on top of the pork chops until they are covered. Also slice onion on top of the potatoes (if desired). If more pork chops are wanted to feed more people, just add another layer of pork chops and potatoes, etc., according to number of people you are feeding. Pour small amount of milk into bottom of Pyrex dish to help from sticking. Add salt and pepper. Bake in moderate oven until done with lid on Pyrex dish. After they are cooked, drain off all liquid (milk, grease, etc.). Put grated cheese on top. Most of the time, the heat from the pork chops and potatoes will melt the cheese if top is placed back on. If not, stick back in oven for just a second.
Cream butter and sugar. Add egg. Sift dry ingredients. Combine molasses and hot water. Add dry ingredients to sugar mixture alternately with molasses mixture. Beat after each addition. Bake in 9 x 9 x 2-inch pan at 350° for 45 minutes.
Combine all ingredients. Shape into balls and brown in skillet. Drain off fat. Add meatballs to sauce and simmer 30 minutes.
In medium skillet, combine beef and onion. Cook until beef is browned and onion tender. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes.
Heat oil in skillet; add garlic and cook until browned. Stir in water; add parsley and pepper. Simmer about 10 minutes. Sprinkle with Parmesan cheese (optional). Pour over pasta and eat.
In a frying pan, bring water to a boil. Add frozen broccoli. Cook 3 to 4 minutes. Drain and remove from pan; set aside. Using same pan, melt 1 stick of butter. Add Velveeta cheese. After melted, pour in broccoli. Pour mixture into 2-quart casserole dish. Crush Ritz crackers. Melt the other stick of butter. Then add crushed crackers. Pour over broccoli; mix. Bake uncovered at 325° for 45 minutes.
Sprinkle crushed cereal on bottom of pie plate. Sprinkle gelatin on milk. Soften for 5 minutes. Add sugar. Boil and stir until dissolved. Cool. Add Dream Whip, cottage cheese, yogurt, vanilla and lemon juice. Combine well and pour into pie plate. Mix Danish Dessert and berries. Pour over pie. Chill thoroughly.
Mix ingredients and rub into roast. Bake uncovered at 325° for 20 minutes per pound for rare; longer if desired.
Melt 1 stick butter or margarine. Combine butter, hash browns, chicken soup, cheese and sour cream. Pour into a 13 x 9 x 2-inch baking dish. Spread 2 cups cornflakes and 1/2 stick butter (cut into small chunks) over all. Bake in a 350° oven for 1 1/2 hours.
Marinate flank steak in your favorite marinade overnight. Cut a pocket in flank steak. Sprinkle Italian seasoning in pocket. Layer salami, cheese, onion, and salami again in pocket. Skewer pocket closed. Broil or barbecue until done. Remove skewers, slice and serve.
Combine all ingredients in blender; mix until smooth. Store dressing in tightly covered container in refrigerator.
Blend all ingredients until mixed well. Form into 1/4 pound patties. Place on hot grill (charcoal or gas). Cook until desired temperature, medium or medium well. Enjoy!! You'll never go back to ordinary cheeseburgers.
Mix first four ingredients. Sift dry ingredients and add alternately with hot water. Add vanilla. Batter will be thin. Makes 2 (9-inch) layers or 3 dozen cupcakes, or large 9 x 13-inch cake. Bake at 350° until done.
Boil chicken and debone. Season to your own taste. Put chicken in bottom of baking dish. Mix soup and broth; pour over chicken. Melt butter and crumble crackers into butter; mix together well. Spread on top of chicken. Bake at 350° for 15 minutes. Serves 6 to 8.
Blend sugar, cornstarch and water; boil until clear. Add food coloring and Jell-O. Cool. Put sliced strawberries in baked pie shell and pour glaze on top. Chill 3 hours. Serve with whipped cream or Cool Whip.
Mix first 3 ingredients together; spread in oblong Pyrex dish, 11 x 7 x 1 1/2-inch. Bake at 350° for 8 minutes. Cool completely.
Mix ingredients and spread on top and bottom of 4 buns. Add thinly sliced boiled ham and 1 slice Swiss cheese. Wrap in aluminum foil and heat 20 minutes at 350°. Serves 4.
Brown bread crumbs in skillet with butter. Spread crumbs into baking dish (at least 9-inch square size). Drain asparagus and gently place spears or pieces over the crumbs. Slice the eggs over this, then pour the mushroom soup over the eggs. Sprinkle a few reserved crumbs on top, followed by sprinkling of the grated cheese over the top. Place in a 350° oven and cook until brown, about 20 minutes.
Dissolve yeast in a little of the warm water. When well mixed, add the rest of the water, salt and rye flour and mix well. Add the white flour, a little at a time, mixing well after each addition until a fairly stiff dough. Cover dough and let stand at least 1 1/2 hours or until doubled. On floured board, turn dough and knead until smooth. Divide in 2. Form each part into a round ball. Place on greased cookie sheet. With a knife, make a cross on top of each loaf. Cover and let rise until double. Bake in 400° oven for 25 to 30 minutes.
Spray 10 x 13-inch pan with Pam. Wash and soak dried beef thoroughly. Line in bottom of pan. Skin chicken and discard skin. Wrap 1 slice of bacon around each piece of chicken and place on top of dried beef. Mix sour cream and cream of mushroom soup together and pour over chicken. Bake at 325° for 2 1/2 hours or until done. If browning occurs too quickly, cover pan.
In 10-inch skillet over medium heat, in hot butter, cook mushrooms, green onions and garlic until vegetables are tender. Stir in flour until smooth. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Add shrimp. Reduce heat to low. Cover. Simmer about 5 minutes or until seafood is done. Stir in wine, cream and parsley. Heat through. Ladle into bowls and top with dill.
Beat whites of eggs until stiff and add to other ingredients. Bake in a greased pie plate 25 minutes at 350°.
Slice cucumbers, but not too thin. Cut peppers and onions in small pieces. Sprinkle the vegetables with the 1/2 cup salt and use a few lumps of ice. Let this stand for 3 hours, then drain off this water. Make a pickling syrup using alum, sugar, turmeric, mustard seed, celery seed and vinegar. Pour all this in a kettle and stir often, using a wooden spoon. Let this come to a boil, but do not boil. Put in jars and seal.
Dissolve Jello in 2 cups boiling water. Add frozen strawberries;stir occasionally until thawed, Add crushed pineapple and diced bananas. Pour 1/2 into an 8x8 inch pan. Chill until firm. Spread 1 cup sour cream over chilled mixture. Pour remaining Jello over top of sour cream ( do not let this part of the jello get chilled, just set aside). Now chill the whole pan until firm. Top with Cool Whip. Cut into squares.
Saute onions, green pepper and celery in butter. Add tomatoes, tomato sauce and seasonings. Pour over chicken. Bake at 350° for 1 hour. Serve over rice.