HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Wash choyotas; cut them in half. Parboil until tender, 35 to 40 minutes. Scoop out pulp carefully and save shells. Put a tablespoon butter in frying pan; add chopped onions and minced garlic. Add chopped tomatoes, sprig of parsley, thyme, bay leaf, salt and pepper. Next, take the mashed pulp and seasoned bread crumbs, chopped ham and boiled cleaned and chopped shrimp. Add this to the mixture in frying pan. Stir and lightly fry. Scoop the mixture from frying pan and fill the empty shells with stuffing. Sprinkle seasoned bread crumbs over tops of shells and dot each shell with butter. Set in the oven to bake to a nice brown.
Bring cold water, cornstarch and sugar to a boil. Stir until clear in color. Add jello. Cool. Add berries and chill until almost cooled. Pour into crust (graham cracker). Add cream whip when serving.
Mix ingredients. Spread on 12 English muffin halves. Cut in quarters. Broil until bubbly. Serve immediately.
Mix all the ingredients together well; form into patties. Makes approximately 10 to 12 patties. Place in a hot skillet with shortening. Fry on both sides until brown.
Brown beef; drain. Add other ingredients. Simmer 1/2 hour. May put in crock-pot. Turn to warm when through simmering. Serve with tortilla chips. May tone down "heat" by using milder spiced ingredients. Good at TV football parties.
Cook first 3 ingredients until 300°. Stir occasionally over medium heat. Take off burner. Add pure oil flavoring and food coloring. Pour into greased 8-inch square pan. When cool enough, about 5 minutes, cut into 1/2-inch strips and pieces with scissors. Turn onto freezer paper covered with granulated or powdered sugar.
Butter 15-inch round pizza pan lightly and spread-press cookie dough in, no thicker than 1/4-inch. Bake at 400° for about 10 minutes or until edges just start to brown. Avoid overcooking!
1. Brown ground beef. Drain off excess fat. Stir in taco seasoning. 2. In a greased deep casserole dish layer 1/2 of ground beef, 1 tortilla, 1/2 of cheese, 1 tortilla, 1/2 beans, 1 tortilla, 1/2 ground beef, 1 tortilla, 1/2 of beans, 1 tortilla, 1/2 of cheese. 3. Pour picante sauce over all. Bake at 350° for 40 minutes.
Place turkey carcass in Dutch oven and cover with water. Bring to a boil, cover and reduce heat to low. Cook several hours or until meat remaining on carcass comes off easily.
Wrap bacon (1 strip) around each piece chicken. Place in cooking pan or casserole. Sprinkle with tarragon. Marinate overnight in sour cream, soup and white wine. (These 3 items mixed together.) Cover to refrigerate. Bake at 350° for 1 hour, uncovered.
Add all together. Mix well and pour into a graham cracker pie shell. Refrigerate. Chill and ready to serve.
Cook carrots and drain. Fold carrots, cheese and celery soup together and put in buttered casserole. Put buttered bread crumbs on top. Baking time is 45 minutes at 350°. Serves 6 to 8.
Put in jar in refrigerator. When needed, dip meat in milk and coat. Melt oleo in heavy cake pan. Bake at 370° for 1 hour.
Cover large baking pan with aluminum foil. Grease foil with part of the butter. Place the peeled bananas on the cookie sheet. Cover bananas with slabs of remaining butter. Sprinkle 4 tablespoons light brown sugar and 1 1/2 tablespoons ground cinnamon. Pour dry wine over bananas and sprinkle the remaining portions of the ground cinnamon and brown sugar. Bake in a preheated oven at 350° for 30 minutes or more. This may be served with "Picadillo" and white rice. (Makes 8 or more servings.)
Mix sugar and syrup. Microwave 3 minutes and 45 seconds. Mix in peanuts. Microwave 3 minutes and 45 seconds. Add butter and vanilla. Microwave 1 minute and 30 seconds. Add soda and it will become foamy; hardens fast. Pour into buttered pans. Break into pieces when cool.
Brown hamburger meat in oil or use spray over medium heat. Then add all other ingredients, except rice. Cook on low for 1 hour, then add rice. Cook until rice is done, 20 to 25 minutes; add more water or tomato juice if it is too thick. Yields 6 servings.
Grease bottom of 9-inch spring-form pan. Prepare basic brownie mix as directed on package. Pour batter evenly into spring-form pan. Bake at 350° for 15 minutes.
Mix each Jell-O with hot water and cold water well. Prepare in 9 x 13-inch oblong cake dish (glass). Put in layer of each Jell-O followed by a layer of Milk Mixture in bottom. Let each layer set, about 1 hour.
Brown stew meat; mix in sour cream, golden mushroom soup and mushrooms. Let simmer to thicken. Serve over noodles.
Combine crumbs and sugar; stir in butter. Press onto bottom and 1 1/2 inches up side of a greased 9 inch spring-form pan. Bake at 350° for 5 - 7 minutes or until set. Cool 10 minutes. In mixing bowl, beat cream cheese and brown sugar until smooth. Add pumpkin, cornstarch, cinnamon and nutmeg. Mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on baking sheet. Bake at 350° for 55 - 60 minutes or until center is almost set. Combine sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on wire rack for 10 minutes. Run knife around edge to loosen. Cool 1 hour longer. Chill overnight. Remove sides of pan. Let stand 30 minutes at room temperature. Sprinkle with cinnamon.
Heat applesauce to boiling; add jello. Stir to dissolve. Add 7-Up and crushed pineapple (drained). Put into mold or a pretty dish. Chill until firm.
Preheat oven to 350°F. Using a food processor, vegetable peeler, or grater/slicer, slice potato into very thin, uniform slices. Place in one layer, on a baking sheet that has been sprayed with a non-stick cooking spray. Spray potatoes lightly with the spray. Sprinkle with salt substitute. Bake 12 to 14 minutes, until light brown all over. Remove to a rack to cool. Potatoes need to be light brown all over, or they will be soggy when cooled. Enjoy right away or store in an airtight container.
In a casserole, layer the cooked meat and onions with olives. Layer of corn Fritos and layer of beans and cheese. Build up the layers, starting and topping with corn Fritos. Bake in 325° to 350° oven for about 1/2 hour.
Brown meat and onion - pour off grease. Add canned ingredients and chopped peppers. Mix together and pour layers of meat mixture and tortillas. Top with cheese and bake in 350 oven until bubbly.
Dip boneless, skinless chicken pieces into flour, then egg wash and finally into crushed Ritz cracker crumbs (into which your favorite herb or spices have been added). Saute in hot vegetable oil about 5 minutes on each side, depending on the thickness of the chicken.
Cream the butter, sugar, eggs and vanilla. In a separate bowl, mix the remaining ingredients together. Add alternately to the creamed mixture. Bake at 350° for 35 minutes or until done.
In mixing bowl, dissolve yeast in warm water. Stir in rest of ingredients except half of flour. Mix until smooth. Add rest of flour until easy to handle. Turn on floured board. Knead until smooth. In greased bowl, let rise until double. Punch down and let rise again. Shape into round loaf. Place in greased 9-inch cake pan. Cover. Let rise until double. Bake at 350° for 30 to 40 minutes.
In a large covered roasting pan, place chuck roast. Chop all vegetables and add to meat. Mix all other ingredients and pour over meat. Cook at 300° for 5 hours. Cover roaster with lid. After 5 hours, using 2 forks, pull meat apart. Cover and continue cooking for 1 hour more.
Mix together eggs and milk. Separately, mix together soup and water. Coat chicken breasts with bread crumbs, then dip into egg mixture, then back into bread crumbs. Brown both sides in a small amount of shortening over medium-high heat. Place in a greased baking pan. Pour soup mixture over breasts, making sure all covered. Sprinkle with cheese; add more cheese if desired. Bake at 350° for approximately 30 minutes.
Salt, pepper, flour and fry chicken. Place chicken in shallow pan. Combine sugar, vinegar, water, soy sauce and catsup. Pour mixture over chicken. Bake in oven for 30 minutes at 350°. Turn chicken occasionally.
Mix oleo, sugar and dates and cook over medium heat for 8 to 10 minutes. Stir often to blend oleo with sugar and dates. Remove from heat and add pecans, Rice Krispies and vanilla. As soon as cooled enough to handle, form into balls and roll in confectioners sugar (or coconut).
Measure into mixing bowl sugar, salt and egg. Warm milk to lukewarm. Add milk and yeast to mixture in bowl. Beat with egg, beaten until yeast is dissolved. Add sifted flour and mix until easy to handle. Grease top of dough and side of bowl. Cover. Let rise 1/2 hour. Make into rolls. Let rise 15 minutes. Bake in 425° oven for 15 minutes. Makes 1 dozen.
Grind Cheddar, pecans and onions together. Add all other ingredients. Make in shape of roll and sprinkle with paprika. Place on wax paper and refrigerate. Can be frozen.
Line cupcake pans with 24 liners. Place a vanilla wafer in bottom of each liner.
Mix the cream cheese, butter and powdered sugar. Add the pudding and milk, then Cool Whip. Alternate layers of pudding and crushed Oreos in bowl.
Combine graham crackers and butter. Pat 3/4 of mixture into square pan. Cream butter and powdered sugar well. Add eggs, well beaten. Beat until fluffy. Spread mixture over cracker crust. Beat whipping cream with sugar and vanilla until stiff. Fold in pineapple. Spread over butter mixture; top with remaining graham cracker mixture. Chill for at least 8 hours. Makes 12 servings.
Brown 1/2 cup sugar on stove. Separate eggs. Save whites for meringue. Blend eggs, browned sugar and remaining ingredients. Cook until thick, remove from heat and pour in pie shell. Cover with meringue and brown.
Cut salami into 1/2-inch squares. Combine all ingredients. Mix with hand well. Shape into a ball. Refrigerate until ready to use.
Roll 5 lemons. Heat in microwave for 35 seconds; slice in half and squeeze in gallon container. Slice last lemon and place slices in gallon container. Add water and sugar to taste. Chill and serve over ice.
Cream shortening and sugar; add eggs 1 at a time and beat well. Alternate flour and milk; add flavoring and beat until smooth. Pour into greased tube pan and bake at 325° for 1 hour.
Butter a casserole dish. Cream the soup and add green beans. Place in casserole dish. Bake 10 minutes at 400°. Cover with onions; bake another 10 to 15 minutes.
Mix ingredients in order given. Bake 20 to 25 minutes at 400°.
Combine all ingredients. Form into a loaf in shallow baking pan. Bake in 350° oven for 1 hour. (May take a little more than 1 hour.) Let stand 5 minutes. Serve.
Save 1/4 cup bacon grease; crumble bacon and reserve 2 tablespoons. Cook beans and drain well; add mushrooms and onions and saute in 1/4 cup bacon grease 10 minutes, then drain. Add bacon, hot beans and pepper. Mix lightly. Spoon in 2-quart baking dish. Pour cheese over mixture and reserved bacon. Bake approximately 15 minutes.
Mix 3 tablespoons yeast in 1 cup warm water (115°). Add 4 tablespoons sugar. Let set a few minutes. Add milk, Crisco and unbeaten eggs; stir. Blend in 3 cups flour; beat well. Keep the dough soft but not sticky. Add remaining flour, sugar and salt. Let stand 20 minutes. Knead briskly 3 to 5 minutes. Let stand 15 minutes; dough is ready to shape. After rolls are formed, let rise 20 minutes. Bake 15 to 20 minutes at 350°. Yields 45 dozen.
Grease a 9 x 12-inch pan. Sprinkle coconut and nuts on bottom of pan. Mix cake mix as directed. Pour over coconut and nuts. Mix confectioner sugar, 1 stick butter, cream cheese and spread this mixture over the cake mix. Bake 45 minutes at 350°. Cool 10 minutes, turn out. The bottom makes the icing.
Mix together raisins and boiling water. Add and mix with raisins, shortening and baking soda. Let stand several hours or all night. Beat together eggs and sugar. Add to raisins mixture, then beat in flour, salt, cinnamon and nuts. Bake in loaf pan at 350° for 1 hour.
Roll steak in flour and brown in a large skillet. Add all other ingredients plus 1 quart of water. Simmer for 1 hour or until tender.
Add bouillon granules to taste. Rinse lentils well and place in large pot with water; bring to a boil; reduce heat, cover and simmer 40 minutes. Add remaining ingredients except escarole. Simmer until vegetables and lentils are just tender, about 20 minutes. Add escarole and simmer 15 minutes longer. Serve immediately.
Cook cornstarch, nutmeg, brown sugar and water until thick. Stir in peaches. Pour in 9 x 9-inch pan.
Beat about 2 1/2 to 3 minutes until smooth. Bake in a 9 x 13-inch pan, greased, 30 to 40 minutes at 350°.
Melt butter in a 9 x 13-inch pan. Sprinkle crumbs, chocolate chips, butterscotch chips and pecans in layers. Last drizzle milk over all and bake for 25 minutes at 325°. Makes 20 dollies.
Prepare spinach according to directions. Combine oil and butter in a wide frying pan and cook over medium heat. When butter is melted, add onions and garlic; cook, stirring until onions are soft. Stir in flour, blending well. Remove from heat and blend in half and half cream and nutmeg. Add drained spinach and return to high heat, stirring until bubbly. Remove from heat and mix 1/2 c. Parmesan cheese, salt and pepper; stir. Sprinkle with remaining cheese and serve hot.
Preheat oven to 400°. Combine 2 cups of cereal and boiling water in a bowl. Stir well and let cool. Cream sugar and shortening. Add eggs, beat well. Stir in buttermilk, salt and soda. Fold in flour remaining 4 cups of cereal, and the cooled cereal mixture. Bake in muffin tins for 15 to 25 minutes. Batter may be stored in the refrigerator for two weeks.
In large bowl, cream together 1 stick butter and 3/4 cup sugar until light and fluffy. Add egg; beat well. Sift 2 cups flour, baking powder, nutmeg and salt together and add to butter mixture alternately with 1/2 cup milk. Pour into buttered and floured 9 x 9 x 2-inch pan and top evenly with blueberries.
Rub brisket with salts. Put in large baking pan. Mix liquid smoke and Worcestershire sauce. Pour over brisket. Cover and refrigerate overnight, turning once.
Blend cream cheese, Swiss cheese, Blue cheese and red pepper in bowl. Chill until firm enough to handle. Shape into 8-inch log. Wrap in waxed paper, foil or other wrap and chill again until firm. Unwrap log, roll in chopped pecans and chill until ready to serve.
Heat onion, Wesson oil and broccoli in large pot for 5 minutes. Add soup, rice, salt, 1 cup cheese and milk. Heat until simmering. Pour into casserole dish and sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes.
Steam chicken in covered frying pan with water and salt for 1 hour until tender. Cook rice and broccoli until tender according to package directions. Mix soup, mayonnaise, cheese and curry powder together. Be sure and grate cheese before adding into mixture. Grease casserole dish. Layer rice on bottom. Spread small portion of sauce on top of rice. Layer of broccoli, layer of chicken, cut up chicken into small pieces. Pour remaining sauce on top of chicken. Top with more grated cheese. Bake 45 minutes at 350°.
Mix gelatin and let set until slightly thickened. Add pineapple, apples and carrots. Let set. Delicious with holiday dinners.
Preheat oven to 350°. Separate eggs. Beat egg whites and cream of tartar until thick (set aside). Add 2 egg yolks, sugar, water, oil, vanilla, and lemon extract. Beat on high for 10 minutes. Sift flour and baking powder. Mix into egg yolks. Fold in egg whites. Bake in an angel food cake pan at 350° for 1 complete hour.
Cook noodles in salted water and drain. Set aside. Brown sausage, cooking 5 minutes on each side. Saute cabbage and onion until brown. Add noodles, sugar and vinegar. Arrange noodles and top with sausage.
Brown hamburger. Saute onion and pepper. Mix together with tomato sauce and chili sauce. Pour into 9 x 13-inch baking pan. Next, mix cornbread package and evaporated milk. Pour over hamburger mixture. Sprinkle grated cheese over casserole and bake at 400° for 25 minutes.
Flatten the meat well with a mallet. Place a small piece of cheese and a scrap of anchovy fillet in the center of each slice. Roll up and secure with a toothpick.
Combine sugar, milk and butter in a heavy saucepan. Heat to boiling, stirring constantly, for about 5 minutes over medium heat or until mixture reaches soft ball in cold water. Add remaining ingredients. Stir vigorously until well blended. Pour into greased pan. Cool; cut in squares.
Brown ground meat in skillet with onions. Add raw Minute rice, Ranch Style beans and canned tomatoes (diced) with juice. Simmer 15 to 20 minutes (may need to add 1/4 cup water). Cut off heat.
Mix the first four ingredients with enough milk to make a soft dough. Pare the apples (about 8 tart ones), cut in half and core. Divide the dough into 8 balls and roll each ball into a circle. Place 2 apple halves on each circle. Put 1 tablespoon sugar and 1/2 teaspoon cinnamon on each apple. Pull dough up and wrap each apple well. Place in a baking pan. Place small pat of butter on top of each dumpling. Place 1 teaspoon brown sugar on butter and sprinkle cinnamon over all dumplings. Drizzle Karo syrup over all and add about 1/4 cup water to bottom of pan. Bake at 375° until apples are tender and pastry is golden brown.
Cream together the sugars, shortening, eggs and vanilla. Mix together flour, baking powder and baking soda and add to sugar mixture. Add nuts, raisins and oatmeal. Last, add crushed cornflakes.
Place 1 stick of oleo in deep baking dish to melt. Make a batter of 1 cup sugar, flour, baking powder, salt and sweet milk. Pour the batter into the melted butter. Do not stir. Prepare fruit and 1 cup sugar or prepared fruit. Put on top of batter, still do not stir. Bake 1 hour at 350°. The fruit will go to the bottom.
Follow the directions on the cake mix but only use 1/2 of the batter. Mix water and sugar and simmer on the stove until it boils and turns a caramel color. Pour in a mold and let it harden. Mix milks, eggs and vanilla. Pour over the hardened caramel. Then add the cake batter on top of the custard.
In 1-quart baking dish, fit meat over bottom. In separate bowl, mix salsa, tomatoes, hot sauce and Worcestershire sauce. Pour mix over chicken; bake at 350° for 45 minutes. When done, drain off excess sauce and save. Cover chicken with shredded cheese and bake until melted. Boil water with butter on stove. When water boils, add rice. When softened, serve chicken over rice and ladle sauce on top.
Simmer haddock in 1 cup water until cooked. Remove from pan. Add potatoes to water (you may need more water). Simmer until cooked, but not overdone.
Place ingredients in order given into a large salad bowl. Cover. Let stand overnight. Do not mix until time to serve.
Place bread in bottom of buttered 9 x 13-inch pan. Layer cheese over bread. Blend milk and eggs; pour over bread and cheese. Refrigerate overnight. Bake 1 hour at 325°. Fry 6 to 8 slices bacon. Cut in pieces and put over top of casserole 1/2 hour before finished baking.
In shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. Place in a single layer in an ungreased 15x10x1 inch baking pan. Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Makes about 2 dozen.
Chop steak in small pieces, 1-inch long. Heat oil. Add steak; season with salt and pepper. Cover; stir occasionally until meat becomes brown. Add onion, bell pepper and potatoes. Cover for another 5 to 10 minutes, or until done. Sprinkle flour; stir well. Combine garlic, cumin, tomato sauce and 2 cups of water together. Add to steak; stir well. Add additional seasoning to taste, if required. Cook for another 5 minutes, or until it bubbles. Serves at least 4 to 5 persons.
Chill pie filling. Dissolve lemon jello in boiling water. Cool till syrupy. Whip chilled gelatin till fluffy. Fold in lemon pie filling and cool whip. Pour into mold and chill until set or freeze until ready to serve.
Combine mayo, sour cream and dry mix. Mash avocados and combine with lemon juice. Layer bean dip, mashed avocados (to within 1/4-inch of bean dip at edges), mayo and sour cream with taco seasoning, cheese, tomatoes, green onions and ripe olives.
Mix eggs with next four ingredients; beat well. Add dry ingredients and beat well. Stir in pecans last. Pour into three generously greased and floured loaf pans. Bake at 320° for 1 hour and 15 minutes, until done. Cool 10 minutes before removing from pan.
Drain salmon. Mix salmon and bread crumbs. Combine remaining ingredients, except oil. Stir into salmon mixture. Form into about 12 (1-inch) balls. Heat oil; brown well on all sides. Makes 4 servings.
Open 4 cans of biscuits. Cut each biscuit into 4 pieces. Mix together sugar and cinnamon and put in plastic bag. Drop in 1 can of cut up biscuits at a time. Shake bag and coat biscuits. Grease Bundt pan; arrange coated biscuits in bottom of pan. Repeat the procedure until all 4 cans are coated and layered in pan. Melt butter or margarine, brown sugar and cinnamon and pour over layered biscuits. Bake at 350° for 25 to 30 minutes. Unmold immediately on plate and serve hot. Tear apart and eat with fingers. That's how it got the name Monkey Bread.
Place sauerkraut in 1 1/2-quart casserole. Top with corned beef, then shredded cheese. Combine mayonnaise and Thousand Island dressing. Spread over cheese. Top with tomato slices; set aside. Place butter in small glass bowl. Microwave for about 1 minute or until melted. Stir in bread crumbs. Sprinkle buttered crumbs over tomato slices. Microwave for 12 to 14 minutes on Roast. Serves 6.
Sift flour, baking powder and salt into bowl. Beat egg whites until stiff. Cream butter with sugar until fluffy. Beat in egg yolks and vanilla. Stir in flour mixture with milk until blended. Fold in beaten egg whites. Spoon about 2/3 batter into a 9-inch greased and floured cake pan. Stir nutmeg, cinnamon, cloves and raisins in remaining batter. Spoon into second 9-inch greased and floured cake pan. Bake at 375° for 35 minutes. Cool and make 4 layers.
Cream the shortening. Add sugar and cream well. Add eggs and beat well. Continue to add remaining ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 10 to 15 minutes. Makes about 3 dozen.
Combine dressing mix with spices and oil. Pour over crackers. Stir well to coat. Spread on foil-lined cookie sheet. Place in preheated oven at 225° for 20 minutes. Goes well with liquid refreshments.
Mix together and pour into greased large black iron frying pan. Bake at 375° for 45 minutes.
In a 2-quart oblong baking dish, combine soups, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes. Stir. Meanwhile, cut each biscuit into quarters, cutting almost but not all the way through bottom. Arrange biscuits over hot chicken mixture. Return to oven and bake for 15 minutes or until biscuits are golden brown and filling is hot and bubbling.
Preheat oven to 375°. Combine brown sugar, flour and nutmeg. Roll pineapple spears in sugar mixture. Separate crescent rolls. Place a pineapple spear along wide end of triangle; roll to point, folding in sides. Place on cookie sheet. Repeat with remaining rolls. Makes 8 logs. Bake at 375° for 15 to 20 minutes until golden brown; cool. Drizzle with caramel topping and sprinkle with nuts or coconut. (Kids will love them on a wooden skewer or popsicle stick; insert skewer before baking.)
Mix flour, salt and pepper and pound into the 1 1/2 pounds of round steak. In a skillet brown in two tablespoons of shortening. Add tomato soup and 1/3 cup water. Cover; cook over low heat 45 minutes or until steak is tender, stirring now and then. Yields 4 to 6 servings.
Mix pecans, flour and butter together; press into bottom of 9 x 13-inch baking dish. Bake at 350° until slightly browned. Let cool. Mix the cream cheese, sugar and 1/2 of Cool Whip together; put onto crust for second layer. Next, prepare instant pudding (as directed) and place on as third layer. Last, put rest of Cool Whip on top. You may garnish with pecans. Keep refrigerated.
Preheat oven to 350°. In a small mixing bowl, combine all ingredients. Place in baking dish and bake for 1/2 hour or until brown. (In microwave, cook on high until moisture evaporates.)
Combine dry ingredients in bowl. Add rest and mix well. Bake at 350° for 35 to 40 minutes. Cupcakes, 25 minutes.