HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put meat in crock-pot; fill 1/2 way with water. Cook on high all night. When done, remove from pot and skim off fat. Pour all juices from pot. Break meat apart with fork and return to pot. Add barbecue sauce and 1/2 cup water. Simmer. Put on buns and enjoy.
Combine all ingredients. Wrap 1 tablespoon of the filling in individual Newton pastry wrapper. Cut into 3 portions and deep fry.
Wash and cook potatoes. Add eggs to top of potatoes while cooking. Dice onions, celery and cooked eggs. Add dressing.
Chop onion and apples into bite sized pieces. Cut grapes in half. Saute chicken in butter and garlic until lightly browned and cooked through. Use low to medium heat. Assemble salad. Cut chicken into cubes; place into large mixing bowl. Add onion, apples, grapes, mayo and tarragon; mix well. Add salt and pepper to taste. Arrange salad on bed of lettuce. Place orange segments around rim.
Sprinkle chicken with salt and pepper, then dust lightly with flour. In a large skillet, heat butter and oil over moderate heat until foam subsides. Add chicken pieces, 2 or 3 at a time, and cook over high heat until golden brown, 3 to 4 minutes on each side. Remove to a heated platter and keep warm.
Put grits in water and bring to a boil; cook for 5 minutes. Pour in a large bowl. Add cheese, stirring to melt. Quickly add eggs, stirring briskly. Add milk and sausage. Pour mixture into greased 3-quart casserole. Top with 1/2 cup Cheddar cheese and cook at 400° until casserole bubbles. Good Sunday brunch or cold winter night supper.
Melt in double boiler over hot water the caramels and milk. Put a large marshmallow on fork and whirl in the goo. Then roll in crushed Rice Krispies. Makes about 50 balls.
Combine flour, sugar, salt, soda and baking powder. Cut in margarine. Stir in raisins. Combine buttermilk and egg; stir into dry ingredients until moistened. Knead lightly. Shape into 7-inch ball and put on greased pan. Cut cross 1/4-inch deep. Brush with milk. Bake at 375° for 1 hour.
Drain pineapple; reserve 6 tablespoons juice. Mix sugar, flour and juice. Stir in cheese and pineapple; mix well. Pour into a greased casserole dish. Roll cracker crumbs with 1 stick melted butter. Put on top of casserole. Bake at 350° for 30 minutes. Serves 8 to 10 people. Good with ham or grilled chicken.
Wash the rice well. Place in a greased 1 1/2-quart casserole dish. Let stand for 3 hours. Bake, covered, at 350° for 45 minutes. Add a little water, if rice becomes too dry.
Cream honey and butter; add egg and mix in flour, vanilla and chips. Drop on lightly greased baking sheet by teaspoonful. Bake at 325° for 12 to 15 minutes.
Melt margarine and pour over chocolate chips. Add all other ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° about 40 minutes.
Combine beet and pineapple juice and bring to boil. Dissolve cornstarch in water. Add this and remaining ingredients to boiling juice. Cook, stirring constantly to prevent scorching. When thick, add beets and pineapple and serve hot.
Brown the beef in a heavy pot. Add the onion and garlic. Cook until just soft. Drain off any excess fat. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for one hour. Serve warm, garnished with cheese. Makes about 1 quart.
Combine cake mix, egg and 1/2 stick margarine and put in a 9 x 13-inch pan. Blend pumpkin, eggs, milk, brown sugar and cinnamon. Mix until smooth. Pour on top of first mixture. Take the 1 cup of reserved cake mix and combine with the white sugar, 1/2 stick margarine and nuts. Crumble the mixture on top of the pumpkin mixture. Bake at 350° for 55 minutes.
Slice potatoes thin; place in baking dish. Sprinkle with salt, pepper and onion flakes and cut up butter on top of potatoes. Mix Ro-Tel and soups together. Pour over potatoes. Bake at 350° for 1 hour or until tender.
Heat oven to 350°. Mix all ingredients, spoon into 9-inch pie plate or shallow dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with green onions or tomatoes if desired.
Brown; drain sausage and set aside to cool. In a bowl, mix the eggs, salt, milk, dry mustard and sage; mix well and set aside. In a 9 x 13-inch pan, layer the cubed bread, sausage and grated cheese. Pour the egg mixture over the layers. Next, pour the melted margarine over the layers. Cool and cover with foil. Refrigerate at least 12 hours. Set out for 3 to 4 hours before baking. Bake in a 350° oven for 1 hour, loosely covered with foil.
Mix together until crumbly the flour, salt, baking powder, sugar and margarine. Mix together the dry ingredients (1 1/2 cups) with the egg and milk.
Wash broccoli in lightly salted water. Drain and cut off 2-inches from broccoli stems; peel the cut-off stems. Slice them lengthwise, 1/4-inch thick. Separate the florets with stems from the large stems. Cook broccoli and stems in boiling, salted water for 2 minutes, then drain. Heat oil in wok or skillet; add broccoli and stems. Stir-fry for 1 minute. Add salt, sugar and chicken broth. Mix and bring to boil. Turn the heat to medium and cook until broccoli is tender, but not mushy. Mix cornstarch with 3 tablespoons cold water and pour over broccoli. Add chopped ham and mix gently.
Combine pineapple, sugar and flour; bring to a boil until thick. Set aside to cool. Cook pie shells and let cool. Slice bananas in bottom of pie shell. Add coconut to pineapple mixture and pour over bananas. Sprinkle with chopped nuts. Add Cool Whip when ready to eat.
Sift together flour, baking powder and salt. Set aside. Mix together melted margarine and brown sugar. Cool; then add eggs, 1 at a time. Blend in sifted ingredients and add nuts and chocolate chips. Mix well. Spread evenly in a 13 x 9-inch greased pan. Bake at 350° for 30 minutes.
Mix ingredients in order given. Put in greased loaf pan. Bake at 350° for 45 to 55 minutes. Crack in top is typical. Cool on rack. Remove from pan in 15 minutes. Store well wrapped.
Pour flour and salt in mixing bowl. Add egg and mix well. Gradually beat in enough milk to make stiff, smooth batter (no lumps). Allow to stand for a few minutes, then gradually beat in the rest of the liquid. This mixture can be allowed to stand some time in cool place before baking. Before baking, give one final beat. Pour batter in baking pan, heated with oil or grease from roast. Bake at 425° for approximately 30 minutes, until brown on top and serve with roast beef gravy. This is similar to popovers and is delicious.
Beat eggs lightly. Add sugar and salt, then stir in milk. Add vanilla and nutmeg. Grease 2-quart baking dish and sprinkle with Grape-Nuts. Add custard mixture. Bake at 350° for 1 hour and 30 minutes or until knife comes out clean.
Dice carrots. Cook until tender, but not too soft. Make white sauce with the butter, flour and milk. Add onion, salt, pepper, mustard and cheese. Pour carrots into casserole. Top with crushed potato chips. Bake at 350° for 45 minutes.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Stir together remaining ingredients. Fold into pumpkin mixture. Spread on a greased and floured 10 x 15-inch jelly roll pan. Top with chopped nuts. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with powdered sugar, then roll cake and towel together. Let cool about 5 minutes. Unroll and cool to touch.
Cook carrots in small amount of water until tender, 8 to 10 minutes. Drain. Combine with onions and green pepper in a large bowl. Stir together the remaining ingredients; pour over vegetables. Cover and marinate several hours or overnight. Drain, reserving marinade. Serve as relish and return leftover vegetables to marinade until served again.
Layer sausage in bottom of 9 x 13-inch casserole dish. Add 1 cup grated cheese and other ingredients. Let stand in refrigerator overnight. Bake at 350° for 35 minutes.
Mix all together except the strawberries and nuts. Fold in the strawberries and nuts (if desired). Do not beat. Put in cake pan and bake at 350° for 40 to 45 minutes. Frost with powdered sugar frosting.
Rub meat with salt and pepper. Place in baking pan. Bake at 350° until tender. Allow 20 to 25 minutes per pound. If desired, rub meat with lemon juice before adding seasoning.
Brown ground beef, sausage and onion. Skim off grease. Melt cheese separately, then add soup, taco sauce and garlic powder to the melted cheese. Mix with meat. Serve with taco chips.
Cook bacon or salt pork until crisp. Add onions. Saute about 5 minutes. Add potatoes and celery with seasonings. Add water. Cover and simmer about 10 minutes. Add chopped clams, liquid, then milk and butter. Heat and thicken with cornstarch, if desired. Stir constantly until creamy. Enjoy!
Beat everything together good. Bake in greased and floured Bundt pan at 325° for 40 to 45 minutes before removing from pan.
Heat oven to 350°. Spray square baking dish, 8 x 8 x 2-inches with nonstick cooking spray. Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
Drain peaches, reserving syrup. Add enough water to syrup to measure 1 1/4 cups. Cut peaches into bite size pieces. Mix yogurt and whipped topping; fold in peaches. Fill layers of cake with half of mixture and spoon remaining mixture over top of cake. Refrigerate two hours before serving. Works best with white cake. Any flavor yogurt or fruit can be used. For example, pina colada is heavenly!
Mix pudding and milk until pudding is thick. Add Cool Whip to pudding mix and mix together. Spray bottom of 9 x 13-inch pan with cooking spray. Layer bottom of dish with graham crackers, then pudding mixture. Continue with alternate layers of graham crackers and pudding mixture. End with a top layer of graham crackers. Spread icing on top. Refrigerate overnight.
Preheat oven to 375°. Makes 8 to 10 servings. Line 15 x 10-inch jellyroll pan with foil. Melt butter in pan; sprinkle nuts and coconut evenly in pan. Drizzle with condensed milk.
Mix butter, 1 cup flour and powdered sugar. Pat in bottom of 8-inch square pan. Bake at 350° for 15 minutes. Stir granulated sugar, 2 tablespoons flour and baking powder. Add eggs and lemon juice. Spread over crust. Bake 25 minutes longer. Frost with powdered sugar and lemon juice frosting. Cut in small squares.
Cook and crumble ground beef. Add taco sauce, chili mix, refried beans and enchilada sauce. Put ingredients in casserole dish. Add taco shells or tortilla chips. Cover with grated sharp cheese. Bake in microwave or regular oven until cheese melts.
Cream sugar and Crisco together. Add eggs. Sift all dry ingredients. Add milk and dry ingredients to egg mixture. Set dough in refrigerator about 2 hours to chill. Roll out on pastry sheet; cut and then deep fry.
Spread pineapple over bottom of a large 9 x 13-inch Pyrex pan. Over pineapple, spread pie filling. Sprinkle cake mix over pie filling. Pour melted oleo over cake mix. Top with pecans. Bake at 350° for about 1 hour or until brown.
Beat together sugar, butter, shortening, egg and molasses. Add sifted dry ingredients all at once, mixing well. Roll into 1-inch balls and drop into plate of sugar. Place 2 1/2 inches apart on ungreased cookie sheet. Bake at 350° for 12 minutes or until top cracks.
Mix pecans and graham crackers with butter. Pat down like a pie crust in the bottom of pan. Mix pudding and Dream Whip as directions on boxes. Spread chocolate evenly, then Dream Whip on top. Sprinkle top with cinnamon. Let stand in refrigerator for 1 hour.
Melt butter. Add brown sugar and nuts. Cut each biscuit in fourths and roll in sugar-cinnamon mixture. Layer 1/2 of the biscuits in bottom of greased tube pan. (Bundt cake pan works well.) Pour 1/2 of butter/brown sugar/nuts mixture over top. Layer remaining biscuits and top with last 1/2 of butter/brown sugar/nuts mixture. Bake at 350° for 30 to 35 minutes. Invert on plate; pull apart to eat and enjoy!
Sift flour with baking powder and sugar. Mix butter, eggs, milk and vanilla. Combine with dry ingredients. Add enough flour to make a stiff dough. Divide dough into 2 parts. Roll on floured board thin and cut with cookie cutter. Place on greased cookie sheet. Bake at 350°. (You may sprinkle tops of cookies with sugar before baking.)
Cream the shortening and sugar together. Stir in egg, molasses and vinegar. Beat well. Sift dry ingredients together and add to mixture. Chill. Roll between wax paper and cut with gingerbread man cookie cutters. Use candy or raisins for eyes, buttons, etc.
Heat oven to 350°. In large bowl mix nuts, sugar and cinnamon. Separate 1 can of rolls into two long rectangles. Place into ungreased 13 x 9-inch pan. Press over bottom and 1/2-inch up the sides; this forms the crust. Spoon nut mixture evenly over dough. Separate remaining can of dough into two long rectangles. Place over nut mixture. Press to edge of pan using dough edge and perforations as guidelines. With sharp knife, score dough with 5 lengthwise and 7 diagonal marks to form 28 diamond shaped pieces.
Beat eggs, juice and sugar. Cook in top of double boiler until thickened, stirring frequently. Add butter and remove from stove.
Arrange meat and vegetables on skewers. Grill to desired doneness. Serve on bed of rice or couscous and top with Bernaise sauce.
Fill a 3-quart saucepan with water and place over high heat. When water comes to a rapid boil, add salt and macaroni. Cook, uncovered (according to directions on box), until tender. Remove from stove. Pour macaroni in colander to drain.
Heat sugar, salt, Crisco, milk and water until sugar dissolves, then cool. Mix potatoes, eggs and dissolved yeast and add to cooled mixture. Beat with mixer, knead in flour and raise until doubled (2 hours).
Dissolve Jell-O with 2 cups boiling water (no cold water). Refrigerate until slightly thickened. Fold in sour cream, crushed pineapple, nuts and cherries. Refrigerate until set. Garnish with additional cherries, if desired. (This is nice served in a glass bowl so all colors can be seen.) The texture can be varied by not thoroughly mixing the green Jell-O with the sour cream, if desired.
Cook sausage and drain. Add water, Bisquick and cheese. Shape into small balls. Bake at 425° for 12 to 15 minutes.
Mix sour cream, lemon juice and sugar. Add bananas, pineapple, cherries and pecans. Freeze in cupcake liners in muffin pan. After frozen, remove from muffin pan and place in a freezer container or freezer bags.
Cream butter, adding sugar gradually and well beaten egg yolks. Sift flour with soda and salt. Beat gently into butter/egg mixture. Fold in egg whites and mix well. Chill dough in refrigerator. Roll out and shape with cookie cutters or drop in tablespoon onto cookie sheet. Bake for 10 minutes at 350°.
Spread a thin layer of garlic paste on meat. Season with salt, pepper, parsley and grated cheese. Add bread crumbs. Roll up meat jelly roll style and secure with toothpicks. Brown in oil and transfer to casserole dish sprayed with Pam. Add beef broth and wine to drippings. Strain and pour over rolls. Bake covered at 350° for 1 - 1 1/2 hr., depending on cut of meat.
Brown the ground beef. Drain excess fat. Add undiluted soups and V-8 juice; blend. Add vegetables, macaroni, salt and pepper. Let come to a boil, stirring often. Cover and cook slowly for 30 minutes, stirring occasionally. Makes 8 to 10 servings.
Combine coconut, sugar, flour, and salt in a bowl. Stir in egg whites and extract. Mix well. Drop by teaspoonful onto lightly greased sheets. Bake until brown.
Combine pineapple and blueberries with 1 cup sugar. Pour into 9 x 13 greased pan. Melt butter. Sprinkle dry cake mix over fruit. Pour melted butter over cake mix. Top with coconut and pecans. Bake for 1 hour at 350°.
Make crust for 9-inch pie. Put small pieces of butter in pie shell. Mix together sugar and flour. Beat in milk or half and half. Pour mixture in pie shell. Sprinkle nutmeg on top. Bake at 350° for 40 minutes.
Cook sweet potatoes with skins on until soft. Peel and put through food mill. Add sugar, salt, melted butter and milk. Beat eggs well and add to mixture. Pour in 2-quart buttered baking dish. Bake at 350° for 45 minutes, putting marshmallows on top for last 10 to 15 minutes. Serves 8.
Mix all ingredients; stir with a spoon. Put in a greased Bundt pan and bake about 1 hour at 325°.
Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla and beat. Add eggs, one at a time, and beat well. Stir in flour. Spoon into a greased and well floured pan. Bake at 325° for 1 1/2 hours or until done.
Prepare cake mix as directed. Spoon 1 tablespoon of batter into miniature muffin tins. Bake at 350° for 8 to 10 minutes.
Combine sugar and cornstarch in a saucepan; stir in 1 1/2 cups water gradually. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Cook for 1 minute. Stir half the hot mixture into egg yolks; blend egg yolks into hot mixture. Cook for 1 minute longer, stirring constantly. Remove from heat; stir until smooth. Blend in butter, lemon juice and rind; pour into pie shell. Cover with meringue. Bake at 400° for 5 to 8 minutes or until meringue is light brown. Yield: 6 to 8 servings.
Brown meat and onion. Drain fat. Add water and beef cubes and bring to a boil. Add cans of vegetables. DO NOT drain the cans. Add dressing and seasoning packages. Simmer for about 30 minutes.
Beat egg whites, cream of tartar, salt, almond and vanilla at high speed. Gradually add sugar until mixture forms stiff peaks. Combine powdered sugar and flour. Fold into mixture gradually. Put in ungreased tube pan. Bake at 350° for 35 minutes. Cool upside down.
Mix well. Place in casserole and bake for 30 minutes at 350°. Remove from oven. Cover with crushed Ritz crackers and 1/2 stick of melted margarine. Return to oven for 15 minutes.
Melt shortening. Add salt and flour and blend. Then add soup and milk and cook until thick and creamy. Add tuna and lemon juice. Make 1 recipe of biscuits from Bisquick box. Drop on the top of mixture. Bake at 450° for 15 minutes, then at 425° for 15 minutes. The biscuits may be added after the first 15 minutes also.
Slice beef across the grain into 1/4-inch thick slices. Place in shallow dish. Combine remaining ingredients. Pour over beef. Cover and refrigerate overnight. Lay beef strips on rack. Set over an aluminum foil-lined baking pan. Prop oven open with pencil. Bake 8 to 12 hours at 150°.
Combine 1 1/2 cups of the flour, the yeast and fines herbes. Heat together the water, butter or margarine, sugar and salt just until warm (115° to 120°), stirring until butter almost melts. Add to yeast mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour. Cover; let rise until double. Stir down dough. Spread evenly in greased 9 x 5 x 3-inch loaf pan. Cover; let rise until double. Bake in a 375° oven for 35 to 40 minutes. Remove from pan; cool on wire rack. Makes 1 loaf.
Mix first 5 ingredients in a large bowl. Make well in center. Combine buttermilk and next four ingredients. Add to flour. Stir until dry ingredients are moist. After spooning into muffin pans, sprinkle with brown sugar. Bake at 400° for 20 minutes. Contains 153 calories each.
Cream shortening and sugar together; work in egg and molasses. Sift dry ingredients together and add to sugar mixture. Roll dough into walnut-sized balls. Dip one side in sugar. Place sugar side up on wax paper lined cookie sheet, 2 inches apart. Bake at 325° for 12 minutes. Do not overbake.
Bake at 350° for 1 hour and 10 minutes in large tube pan or Bundt pan.
Cream together the first 5 ingredients. Mix together flour, salt and soda and add to first mixture. Add oats; stir in corn flakes (fold in). Grease baking sheets and drop 3/4 teaspoon on sheet. Bake at 350° for about 5 minutes. Test first to make sure; don't overbake. Should be sort of chewy. Makes about 17 dozen.
Cut salami into 2 x 1/4-inch thick sticks. Put into mixing bowl. Trim tips and ends of green beans. Cut into 3-inch long pieces. Steam for 10 minutes or until tender. Mix ingredients in a bowl. Mix ingredients of the dressing in a separate bowl with a whisk and then pour over the salad. Cover and refrigerate for 2 hours or more. Makes 4 servings.
Allow for every six large oysters or twelve small ones, one egg. Remove the hard part and mince the rest very fine. Take the yolks of eight eggs and the whites of four; beat until very light, then mix in the oysters. Season and beat up thoroughly. Put into a skillet a gill of butter, let it melt. When the butter boils, skim it and turn in the omelette. Stir until stiffens; fry light brown. When the underside is brown, turn onto a hot platter. To brown the upper side, hold a red-hot shovel over it.
Mix Cool Whip, limeade, pudding and food coloring. Pour in pie shell and put in refrigerator.
Cook noodles for 10 minutes. Drain and run cold water over them for 3 minutes. Put in large bowl and add Ranch dressing and bacon bits. Cut tomato and cucumber into cubes. Add to mixture and refrigerate for 20 minutes.
Mix well. Cook in microwave oven on High until thickened, stirring about twice. Pour into a 9-inch baked pie shell. Chill.
Prepare and bake cake according to package directions for 2 (9-inch) cake pans. Cool on wire rack. Drain cherries, reserving 2 tablespoons juice. Sprinkle over 1 cake layer. Spread with pie filling. Place remaining layer on top. Spread whipping cream over top and sides. Decorate with cherries.
Mix Duncan Hines cake mix, sour cream, sugar and cooking oil. Add eggs (beaten), one at a time. Add 3 tablespoons of poppy seed and water. Bake in a tube or Bundt pan for 50 or 60 minutes.
Combine vanilla wafers and 3/4 cup melted butter. Mix well and press onto bottom and sides of ???-inch pan or two 8-inch pans. Combine confectioners sugar, soft butter and eggs. Beat on high speed for 15 minutes. Do not overbeat. Spread over crust. Top with sliced bananas. Cover with pineapple. Spread Cool Whip over fruit. Sprinkle with nuts. Chill overnight. Cut in squares and serve. Serves 16 to 20 people. Garnish with maraschino cherries.
Mix cheese and butter. Add flour and salt. Mix well. Add Tabasco and Rice Krispies. Roll into small balls. Press on baking pan with fork dipped in flour. Bake at 350° for 8 minutes. Makes 30.
Preheat oven to 400°. Sift together dry ingredients. Heat oil in 8-inch square baking pan until hot. (Heated pan gives bread a crisp crust.) Add eggs and buttermilk together to dry ingredients and mix lightly. Add hot oil to batter and pour immediately into hot pan. Bake 20 minutes or more until brown.
Brown pork chops; set aside. Mix soup, milk, sour cream, pepper and salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Put mixture into 9 x 13-inch pan. Arrange chops on top of potato mixture. Bake, covered, for 40 minutes to 1 hour at 350°. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes or until browned.
Soak fillets in 3 to 4 tablespoon salt to 2 quarts water overnight to rid bacteria and musky scent. Double rinse fillets. Place on foiled cookie sheet. Butter fillet tops with basting brush to moisten and baste with lemon juice to prevent drying out. Add Tiger sauce and black pepper. Broil at 450°. Have oven hot when you place fillets in oven. Use fork to check tenderness. Fillet pieces will start to roll up and flake when tender.
Sift sugar, flour and baking powder together. Add melted butter and milk; stir until well blended. Divide mixture into 2 well-greased 9-inch pans. Sprinkle tops with flour, then with brown sugar, then cinnamon. Push chunks of butter into dough. Bake at 350° for 30 minutes.
Mash avocados with silver spoon. Beat in other ingredients until creamy. (You can substitute 2 finely chopped green chili peppers instead of the chili powder.) Serves 4.
In a 3-quart saucepan over high heat, heat broth and rice to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. In small bowl with wire whisk or hand beater, beat eggs and lemon juice together until frothy. Into egg mixture, stir small amount of hot broth; pour egg mixture into broth, stirring. Cook over low heat, stirring, until soup is hot (do not boil). Serve topped with lemon slices, if you wish.