HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Place meat in shallow baking dish; season with salt and pepper. Roast 20 minutes. Reduce oven temperature to 325°; continue roasting. In small saucepan, combine remaining ingredients. Over medium heat, cook and stir until slightly thick. Cook meat 1 hour. Drain off fat. Spoon half of sauce over meat. Continue roasting until thermometer reaches 160°, basting occasionally. Add remaining sauce, cook 10 to 15 minutes. Let stand 10 minutes before slicing.
Beat eggs; add sugar, flour, butter, vanilla and salt. Blend in buttermilk. Pour batter into unbaked pie shells. Bake at 350° for 40 minutes. Makes 2 (9-inch) pies.
In a bowl, mix mayonnaise, vinegar and sugar; set aside. In separate bowl, cut broccoli and cauliflower into small bite size florets. Mix in cheese, onion and bacon. Pour dressing over mixture and blend well. Chill.
Arrange cooked and drained broccoli in 3-quart casserole. Combine cream cheese, milk and garlic salt in saucepan. Cook and stir until thickened. Pour about half the sauce over the broccoli. Top with 1 pound sliced, cooked chicken or turkey and remaining sauce. Sprinkle with grated Parmesan cheese. Bake at 350° for about 20 minutes. Then boil until lightly browned. Serves 6.
Combine ingredients (use no grease). Press thin in pan. Bake at 350° for 13 to 15 minutes, or until brown. Set out to cool.
To make a roux, melt butter and stir in flour. Add half and half and stir until thickened. Add cheese, seasonings and wine. Stir until thick. Pour over any combination of vegetables.
Mix sugar, cornstarch, milk and egg yolks. Cook on slow heat, stirring constantly until thick. Remove from heat. Add butter. Pour in baked 9-inch pie crust.
Roll both sheets of puff pastry into two 12 x 16-inch rectangles.
Drain salmon well (keep bones in, excellent source of calcium). Mash salmon and stir with a fork. Add softened cream cheese and mix well with a fork. Mix in remaining ingredients. Spray a flat bowl with cooking oil. Pour contents into bowl and smooth out any lumps. Refrigerate overnight. Invert bowl over serving tray to empty contents. Smooth out any lumps. Serve with melba toast rounds or crackers.
Beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until mixture is thick and lemon colored. Sift together flour, baking powder, soda, salt and cinnamon. Beat this flour mixture with egg mixture; stir in grated zucchini. Fold in nuts. Pour into 2 greased and floured loaf pans. Cook at 350° for 1 hour.
Mix together 2 cups sugar, 3/4 cup flour, 1/2 cup cocoa, Milnot and water. Stir over low heat until gravy. Separate 4 eggs and set aside whites. Add a small amount of gravy mix to yolks, then add yolks to gravy. Add oleo and 2 teaspoons vanilla to gravy. Cook for a few minutes stirring continuously. Pour into cooked pie crust.
In a large saucepan, combine frozen corn, potato, onion, water, bouillon granules and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until corn and potatoes are just tender, stirring occasionally. Stir in 1 1/2 cups of milk and margarine. Combine the remaining milk and flour. Stir milk-flour mixture into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped chives or parsley and crisp-cooked, crumbled bacon. Serves 4 to 6 side-dishes.
Cook vegetables until tender. Drain and add other ingredients. Put in greased pie pan and bake at 400° for 35 to 40 minutes until brown.
Mix sugar and softened margarine. Add beaten eggs, then add buttermilk, vanilla, flour and meal. Pour into unbaked pie shell. Begin baking at 400°, then turn to 325° after about 10 or 15 minutes, when pie begins to brown. Bake 40 to 50 minutes or until pie no longer "jiggles."
Mix ingredients and pour into a 9 x 12-inch pan. Bake at 425° until golden brown.
Mix all ingredients the night before. Squeeze lemons to make 1 cup of juice. Cut up lemon rinds and add to sauce or grind them and add. Bring to boiling point. Set in refrigerator overnight. Bring to boiling just before using. Brush on chicken and grill.
Combine biscuit mix, brown sugar and nutmeg in a mixing bowl. Mix well. Beat egg until frothy; mix in milk and butter. Pour egg mixture into dry ingredients and mix well. Stir in grapes. Turn batter into 12 well-greased 2 1/2-inch muffin cups. Bake in preheated 400° oven for 20 minutes. Remove from pan while hot.
Arrange layers in order given. Do not mix. Cover with mayonnaise completely and sprinkle with sugar. Chill overnight.
Mix dry ingredients well, then add oil, water and strawberries. Mix well. Add eggs, one at a time, beating well. Divide batter into two 8 or 9-inch pans, greased and floured. Bake at 350° for 25 to 30 minutes.
Mix water and proper amount of instant tea mix. Add pineapple juice and almond flavoring. Mix and serve cold. Great for parties or brunch.
Cut into cake mix 1/2 cup soft butter; press into bottom of cake pan. Bake at 350° for 20 minutes until browned. Spread crushed fruit on top and sprinkle with brown sugar. Bake an additional 20 to 25 minutes at 350°. Cool 1/2 hour.
Mix all the ingredients together until smooth. Use as a dip for sliced apples, strawberries and other fruits.
Dissolve yeast in warm water; add the other ingredients and mix. Put in a gallon plastic bag (mash down 3 times). Put in refrigerator; will keep for 4 or 5 days. Form into rolls about 1 to 2 hours before baking. Bake at 350°.
Combine all ingredients, except ground beef and tomato paste. Bring to a boil and simmer 1 hour. Brown ground beef; drain and add to soup with tomato paste and water. Simmer 15 minutes.
Melt butter and chocolate; add sugar, flour, eggs, salt and vanilla. Pour into a 9 x 13-inch pan. Bake 30 minutes at 350°.
According to the number of snacks you need, cook half strips of bacon until lightly browned but still limp. Meanwhile prepare frozen Ore-Ida Tater Tots according to package directions. Cut slices of American cheese into thirds and wrap a strip of cheese around each hot Tater Tot. Wrap limp bacon around the cheese and secure with a toothpick. Broil, turning once, until bacon is crisp. Serve hot with mustard sauce. Mix mustard, brown sugar and ginger together to make mustard sauce.
Prepare a chocolate cake mix and bake in greased 13 x 9-inch glass pan. Cool. Break up cake in a large bowl. Pour 2/3 cup of Kahlua over cake mixture and let soak all day.
In a bowl, combine bread crumbs and water. Let soak for 5 minutes. Peel onion. Grate finely. In another bowl, combine meat, grated onion, salt, pepper and egg. Add crumb mixture. Combine until well blended. Roll meat mixture into even meatballs with hands. In a skillet, heat butter until melted and lightly browned. Add meatballs, a few at a time. Shake pan constantly and cook meatballs until brown all around and cooked through. Remove.
Make fillets into rolls; season and add a squeeze of lemon juice. Put onto deep pan with 1 ounce butter and little milk. Bake about 20 minutes, until just tender. Fill rolls with shrimp half-way through the cooking. Remove fish to hot serving dish. Keep hot. Heat rest of butter. Stir in flour and cook a few minutes. Strain liquid from cooking fish. Add to the "roux" with remaining milk. Bring to a boil. Cook until thickened; season well and stir in cream. Pour around fish. Garnish with chopped parsley.
Press crescent rolls into a cookie sheet and bake at 400 degrees for 10 minutes. Cool.
In large bowl, combine beef, egg, bread crumbs, salt and pepper. Blend well. Shape mixture into 1 1/4-inch balls. Over medium heat, heat oil; add meatballs. Cook about 12 minutes, turning frequently, until well browned on all sides. Remove meatballs to plate.
If zucchini skin seems tough, peel them. If zucchini seeds are large, scoop them out.
Spray with Pam. Mix all ingredients until very fluffy. Pour into pan. Bake at 350° oven for 25 to 30 minutes. Cool 30 minutes. Mix sour cream, sugar and vanilla. Add to cooled cake and bake another 10 to 12 minutes. Refrigerate (sprinkle slivered almonds on top) several hours before serving.
Peel and dice eggplant. Dice other vegetables. Saute in a very large frypan or wok in 1/2 stick margarine and 2 tablespoons cooking oil until vegetables are tender. Butter 13 x 9-inch pan. Put 1/2 vegetables in pan and 1 cup grated cheese. Repeat remaining vegetables. Add 1 cup cheese; sprinkle top with Italian bread crumbs. Bake at 350° for 20 minutes or until lightly brown and cheese melts.
Combine all ingredients and fill 9-inch pie plate pastry shell. Cover with top crust and bake at 350° for 1 hour.
Cream the shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in flavoring by hand. Bake in greased tube pan 1 hour and 45 minutes at 325°.
Mix jello in 1 cup boiling water; put ice cubes in and stir until jello begins to jell. Take ice out. Add rest of ingredients and stir. Put in refrigerator overnight.
Cream butter, egg yolks, flavoring and sugar; mix well. Add canned milk. Stir. Pour in shell. Bake 30 minutes or until solid at 350°.
Mix the lettuce, celery, onion and water chestnuts with thawed English peas. Combine mayonnaise and powdered sugar. Mix with salad. Sprinkle top with Parmesan cheese.
Place all ingredients in blender or food processor and mix until berries are cut into large chunks. Pour into ice cube trays. Cover tray with waxed paper and insert toothpicks into center of each cube as holders. (You can use home ice-pop molds.) Yield varies depending on mold used.
Mix all the soups and milk together, seasoning with garlic, pepper and salt to taste. Place chicken in casserole and pour mixture over it. Cover with Pepperidge Farm stuffing, rolled out fine. Dot with very small pats of butter.
Combine sugar and cornstarch. Add vinegar and water; boil for 5 minutes. Add beets and simmer 1/2 hour. Add butter and season with salt and pepper. Serves 6 to 8.
Mix 4 cups flour and mayonnaise and pat into a pre-buttered 9 x 13-inch Pyrex dish, patting on the bottom and up the sides. Add the chicken and vegetable mixture.* Top with remaining pastry mixture. Brush gently with beaten egg yolk. Bake at 350° until brown.
Put popcorn in large pan (dishpan). Mix sugar, margarine and syrup in saucepan. Cook 5 minutes and add soda and vanilla. Pour over popcorn and mix until well coated. Put into large roaster pan. Bake for 1 hour at 250°. Pour on waxed paper to cool. Break apart and store in airtight container. Yield: 8 to 9 quarts.
Cook rice according to package directions. Transfer to bowl; cover and chill. Add mayonnaise, celery, onion, mustard and salt to chilled rice; mix well. Cover and chill. Stir in the remaining ingredients before serving. Serves 6.
Melt fat; add onion and rice. Saute until golden. Add bouillon. Cook until rice is done. Add parsley, salt and pepper.
Brown ground beef and onion. Add seasonings and tomato sauce. In a 2-quart casserole, alternate layers of buttered tortillas, meat sauce, olives and cheese.
Preheat oven to 350°. Grease and flour a tube pan. In saucepan, bring milk and butter to boil. Mix all the ingredients in large mixing bowl. Pour milk and butter ingredients in bowl and mix well. Batter will be very runny. Bake 35 to 45 minutes.
In 3-quart pan over high heat and in 1-inch of boiling water, cook carrots for 1 minute (or longer). Add broccoli, cauliflower and celery. Cook 3 minutes or until vegetables are tender-crisp. Drain immediately and cool vegetables under cold running water; drain.
Cook cake as directed; let it cool. Crumble half of the cake in a large bowl. Add 1/2 can pineapple, strawberries, 1/2 package of strawberry glaze and 1 tub Cool Whip. Repeat. Do not mix. Leave in layers and serve as is.
Mix all ingredients together. Toss gently while warm. May add seasoned salt to taste.
Wash peppers and cut them in half. Remove core and seeds. Slice peppers in 1/4-inch strips. In a 6 to 8-quart saucepan, combine sugar, vinegar, water and pickling salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat. Place a clove of garlic in each hot, sterilized pint jar. Use tongs to immediately fill jars with hot peppers. Fill jars with brine, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Yield: 6 pints.
In a 4-quart saucepan, pour cold milk, water and raw rice. Cook over medium heat until mixture comes to a boil, stirring occasionally. Lower heat and simmer, stirring often (stir in the thin crust that forms on top of mixture). Cook for about 45 minutes or until all liquid is absorbed and rice is tender. Remove from heat and let stand while you mix eggs, sugar and vanilla. Stir eggs slowly into the cooked rice, using a wooden spoon.
Mix all ingredients together and bake in greased 9 x 13-inch pan at 375° for 35 minutes
Cream together the sugar and butter; add eggs and vanilla. Beat well. Sift flour, baking powder and salt. Add to previous mixture and mix well. Roll in long logs. Wrap in foil and place in refrigerator or freezer. Make up more than 1 batch and put in freezer until ready to bake. Then take out, slice and bake in a 350° oven for 25 minutes.
Mix all ingredients then drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Simply mix together. If too thick, it can be thinned with skim milk. This can also be used for potato chips or corn chips.
Stir together the flour, sugar, salt and baking powder; set aside. Combine cereal and milk; let stand about 3 minutes or until cereal softens. Add egg and oil; mix well. Add flour mixture, stirring only until combined. Pour batter into 12 lightly-greased 2 1/2-inch muffin pan cups. Bake at 400° for about 20 minutes. Serve warm.
Melt butter over low heat in a large sauce pan. Remove from heat, add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with a spoon until batter is well blended and smooth. Stir in 1 1/2 cups chocolate chips and nuts. Spread in a 13 x 9-inch baking pan. Sprinkle with remaining 1/2 cup chocolate chips. Bake in a preheated 350° oven for 30 to 35 minutes or until set. Cool in pan on a wire rack. Cut into 2-inch squares. Makes 24 brownies.
Beat lard and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat until smooth and creamy. Mix in rum, salt, baking soda, baking powder, and anise flavoring. Add flour, a little at a time, and mix until well blended. Using a melon ball scoop, place spoonfuls of dough on an ungreased baking sheet about 2 inches apart. Bake at 400° for about 12 minutes.
Saute onion in oleo. Add all together and bake at 350° for 30 to 45 minutes.
Beat butter, sugars and vanilla. Beat in egg. Gradually stir in dry ingredients. Stir in 1 cup chocolate chips. Bake at 375° for 18 to 20 minutes; cool. Melt remaining chocolate chips and spread over cookie. Chill for 30 minutes or until chocolate is set. Use heart-shaped pan or regular cake pan.
Combine flour, baking powder, and salt in a large mixing bowl. Stir in zucchini, cheese, and onion; set mixture aside. Combine egg and milk; add to flour mixture, stirring just until moistened. Carefully drop batter by rounded tablespoonfuls into 1 inch hot oil (375°). Cook only a few at a time, turning once. Fry 2 to 3 minutes or until fritters are golden brown. Drain well on paper towels. Yield: about 2 dozen.
Cook beef; add onion and garlic. Cook until tender. Add spaghetti sauce, tomatoes and mushrooms. Cook 5 minutes. Next, alternate layers in order: 1/2 meat mixture, 1/2 of sour cream and 1/2 of the 2 cheeses. Bake, uncovered, at 350° for 35 to 40 minutes. Then uncover and bake an additional 20 to 30 minutes or until cheese is melted through. Serves 15.
Dissolve jello in hot water. Add cold water and rest of ingredients. Mix well and refrigerate in a 9 x 13-inch pan.
Combine all ingredients. Mix well. Pack into a loaf pan and bake at 350° for 1 1/2 hours.
Mix yeast in water. Add egg, oleo and sugar to yeast mix. Add flour to mix. Store in refrigerator in airtight bowl. Bake in muffin tins. Grease pan. Bake 20 minutes at 375°.
Mix pudding and milk until thick with mixer. Add sour cream and Cool Whip. Mix by hand until well blended.
Dip chicken in melted butter. Then dip in mixture of sour cream and the beaten egg. Then dip in mixture of Parmesan cheese and bread crumbs (add salt and pepper, if desired). Place in buttered oblong baking dish. Bake at 350° for 25 to 30 minutes or until brown and tender. Serves 4.
Mix ingredients. Pour in casserole dish. Spoon topping over potatoes. Bake at 350° for 30 minutes.
Heat sugar and syrup in 1 cup milk, stirring until dissolved. Cook, stirring frequently, to 246° to 248°, or until firm ball stage. Slowly add second cup of milk and repeat the cooking process. Add the final cup of milk, the butter and salt. Cook to 246° to 248°, or until a firm ball stage in cold water. Remove from heat. Add vanilla and pour at once into buttered pan. Cut into squares when cool.
Grease a 13 x 9 x 2-inch baking dish. Pour croutons on bottom of dish, spreading evenly. Sprinkle cheese over croutons. In skillet, brown sausage until crumbly; drain. Spoon sausage over cheese. Sprinkle mushrooms over sausage. Combine eggs, dry mustard and 2 1/2 cups milk. Beat well. Pour over sausage. Refrigerate 8 hours or overnight. Combine the mushroom soup and 1/2 cup milk. Mix well. Pour over casserole. Bake at 325° for 45 minutes.
Mix flour, sugar, salt, baking soda and cocoa. Add to dry ingredients the vegetable oil, vinegar, water and vanilla. Mix well. Bake at 350° for 30 to 35 minutes in a 13 x 9 x 2-inch pan.
Cream together margarine and sugar. Add eggs, one at a time, to creamed mixture. Add 1 teaspoon vanilla. Sift together the flour and 1/4 cup cocoa. Add to creamed mixture; blend well. Stir walnuts into batter. Spread into a greased 9 x 13-inch pan. Bake at 350° for about 30 minutes, or until a toothpick comes out clean. Combine milk and coconut; spread over hot cake and return to oven. Continue baking until coconut is lightly browned, about 15 to 20 minutes. Remove from oven.
Spray 8 inch square pan. Peel and cut up apples. Wrap 1 quarter apple in roll. Put in pan. Melt margarine, add cinnamon and sugar. pour over rolls. Pour drink over rolls. Bake at 350° for 45 to 50 minutes.
Cut cheese up in small pieces or use singles. Brown beef; drain off fat. Put beef and rest of ingredients in crock-pot and stir. Cover and cook on high 1 hour, stirring often until cheese is completely melted. Serve immediately or turn on low for up to 6 hours. Serve with Doritos or Fritos.
Preheat oven to 400°. Grease muffin pan, or use paper baking cups. Combine ingredients. Batter will be slightly lumpy. Fill muffin cups 1/2 full. Bake 15 to 20 minutes or until golden brown.
Beat eggs until foamy. Add sugar gradually. Mix in baking powder, flour and vanilla. Melt margarine in milk and add to mix slowly. Pour in greased, floured cake pans. Bake at 350° until inserted toothpick comes out clean.
Boil chicken until meat comes away from the bone easily. Save 1 cup of the broth. Combine broken chicken pieces, soups, sauce and onion. Heat until hot. While heating, put a layer of tortilla chips in baking dish. Pour taco stuff over chips. Add another layer of chips. Cover with shredded cheese of choice. Pour chicken broth over this. Cover with lid or aluminum foil. Bake at 350° for 30 minutes or until done.
Preheat oven to 250°. Melt butter mixing with all ingredients. Heat in oven for 1 hour.
Butter a baking dish. Layer as listed. Season each layer. Cover and bake for 2 hours at 300°.
Season chicken as desired. Mix Butter Buds per directions. Dip chicken in Butter Bud mixture. Roll in Rice Krispies. Do not cover. Bake at 350° for 45 minutes to 1 hour.
Cut meat into 4 pieces. Combine flour and salt, sprinkle into meat (use remaining flour for sauce). Brown meat in hot Crisco. Transfer meat into shallow baking dish. Blend reserved flour mixture in pan drippings in skillet. Add tomatoes, celery, carrots, onions and Worcestershire sauce into drippings and cook. Stir constantly until it boils. Pour over meat. Bake at 350° for 2 hours or until meat is tender. Sprinkle cheese on top and return to oven for 3 to 4 minutes until cheese is melted.
Mix together cake mix and margarine; add eggs and mix well. Spread out into a well-greased 9 x 13-inch pan, batter will be stiff. Mix powdered sugar, cream cheese and vanilla together. Pour over first layer (will have to spread out over the first layer). Bake at 325° for 45 minutes. Cake will be soft in the middle when hot.
Melt margarine in skillet and saute onion and asparagus for 3 minutes on high. Add water or butter if needed. Add mushrooms and light cream and cook for 1 minute.
Brown chicken breasts in skillet. Add cream of chicken soup and water (just enough water to make gravy). Add lemon pepper and salt to taste. Cook rice or noodles; drain and rinse. Serve over rice or noodles.
Cream butter or margarine. Gradually add sugar and beat until light and fluffy. Add eggs and beat well. Stir baking powder and salt into flour. Add vanilla to milk. Add flour mixture to batter in thirds, alternating with milk.
Lightly beat eggs. Melt butter and stir in remaining ingredients. Pour into unbaked pie shell. Bake at 350° until knife inserted in center of pie comes out clean.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Measure all ingredients into large mixing bowl. Beat on medium speed 1/2 minute, scraping sides and bottom of bowl constantly.
Dice beets in small bowl and set aside. In small saucepan, add sugar, flour, a little beet water and vinegar, one at a time until all is in. Add salt. Cook over low heat until thick. Stir constantly. Cool. Pour over beets and mix.
Mix ingredients. Bring to a boil (dissolve sugar) and pour over red cucumbers. Let stand until next day in the solution (18 to 24 hours). Bring to boil and boil for 5 minutes. Put in hot, sterilized jars. Place in water bath of boiling water for 5 minutes. Place in cool, dark place.
Drain beans and divide into 4 servings. Wrap each with a strip of bacon and secure with a toothpick. Place in a baking dish and sprinkle with lemon juice. Mix dressing according to directions and pour over beans. Bake at 325° for 20 minutes, then at 400° for 15 minutes or until brown.
Combine crumbs, butter and sugar in bowl and blend well. Press crumbs into a greased 9-inch spring-form pan. Chill.
In small deep bowl, dissolve gelatin and cold water over hot water, then add 1 cup light cream and dash of salt. Place in a larger bowl of ice and water and whip or beat for 5 to 7 minutes.
Cream butter. Melt chocolate. Add salt and sugar to butter; mix well. Separate egg yolks and whites. Add egg yolks and chocolate to butter. Add coffee; mix well. Beat egg whites until firm and fold into chocolate mixture. Cut cake into 5 horizontal layers. Spread each layer with chocolate mixture, then entire cake. Refrigerate for 2 to 3 hours.
Preheat oven to 375°. Combine Western dressing, green pepper, 1/2 teaspoon chili powder and onion powder. Reserve 1/3 cup of sauce.
Boil Crisco, vinegar, sugar and salt. Pour over the cabbage mixture. Let set until chilled. Keeps for days in refrigerator.
Dissolve gelatin in boiling water. Combine peaches with sugar, lemon juice and salt; add this to gelatin. Chill until slightly thickened. Fold in whipped cream. Line a 9-inch spring-form pan with ladyfingers. Pour gelatin mixture into pan; chill overnight. Garnish with fresh peaches.
Beat eggs in a large bowl at medium speed until frothy. Add sugar, beating well. Stir in chocolate syrup, vanilla and salt. Pour into freezer can of a 1 1/2-gallon, hand-turned or electric ice cream freezer. Add whipping cream and milk, stirring well. Freeze according to manufacturer's instructions. Let ice cream ripen 1 hour before serving.
Beat egg yolks; add sugar and cornstarch or flour, and mix thoroughly. Add milk and cook in a double boiler until creamy, stirring constantly. Remove from the heat and add vanilla. Place alternate layers of wafers and sliced bananas in baking dish. Pour custard over bananas and wafers. Beat egg whites until stiff and sweeten with 4 tablespoons sugar. Spread over pudding and brown in 350° oven.