HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put roast in big stainless steel pot. Put all ingredients on roast. Cover roast with 1 1/2 inches of water over ingredients. Cook at 150° to 200° overnight. Put mushroom soup in. Let cook for about 4 hours. Good for Sunday dinner after church. Good over rice. Stir soup in with roast.
Mix together and let stand 1/2 hour. Push by teaspoons on greased sheet. Bake at 375° for 12 to 15 minutes.
Cake will stick. Grease 10-inch tube pan thickly with shortening. Beat eggs and sugar until fluffy, then add oil, flour, soda and cinnamon. Coat dates with 3 tablespoons of flour. Add remaining ingredients. (Mix with mixer the eggs and sugar only. Use heavy wooden spoon. Batter is very stiff.) Bake at 300° for 1 hour and 20 minutes.
Place cooked lima beans in casserole dish. Combine remaining ingredients and mix well. Pour over beans. Bake at 350° for 45 minutes.
Cook rice according to package directions in large skillet. Saute chicken, mushrooms and onions until chicken is cooked through and vegetables are tender. (A small amount of butter can be used to saute.) In casserole dish, mix together rice, chicken mixture and soup. Bake in 350° oven about 30 minutes.
Mix together apples, 2 packets Sweet 'N Low, cinnamon, raisins and water. Place in pie plate and microwave 4 minutes. Mix margarine, 1 packet Sweet 'N Low, walnuts, baking powder and nutmeg. Sprinkle this on top of apple mixture and place in oven to bake. Bake at 350° for 40 minutes.
Rinse dry green split peas. In a pot combine peas, cold water, beef bouillon, onion, bay leaf, pepper and marjoram. Bring to boiling. Reduce heat. Cover and simmer 1 hour. Stir occasionally. Stir in carrots and celery. Cover and simmer 30 minutes more. Season.
Grease coffee cans and lids, or spray well with Pam. Dissolve yeast in water in large mixing bowl. Let sit for 5 minutes. Add sugar and salt, stirring well. Add milk and oil and stir well. Slowly add flour, mixing well. Dough will be thick and gooey. Spoon batter evenly into the two prepared coffee cans and lightly set lids on top. DO NOT SEAL THE LIDS!! Let rise until the lids fall off. Bake at 350° for 30 minutes.
Saute the onion, carrot and celery lightly but not brown. Stir in the flour and curry powder. Stir and cook for 3 minutes. Add chicken broth and simmer 30 minutes. Add apple, rice, chicken and pepper. Simmer for another 15 minutes.
Put ingredients, except corn flakes, in pan. Cover crushed corn flakes over top. Cover with foil and bake 45 minutes. Take foil off and bake 30 more minutes.
Combine all ingredients in bowl; stir until smooth. Pour ingredients in a greased hot, deep skillet. Sprinkle a little portion of corn meal in skillet to keep from sticking. Cook at 375° for 30 or 35 minutes, then take out or leave in skillet and cut into slices after it has cooled off.
Separate pulp from skins of grapes. If desired, chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through a sieve of food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into sterilized Ball jars. Adjust caps. Yield: About 3 pints.
Brown hamburger and drain. Add the rest of the ingredients. Simmer. Serve hot with corn chips.
Put butter in a small bowl; let soften. Beat until smooth and fluffy. Add lemon juice, pepper, chopped parsley, dried tarragon and Tabasco sauce. Beat until thoroughly blended. Refrigerate. Makes 1 cup.
Brown onion and garlic in butter with pepper. Mix potato soup, cream cheese, half and half, corn and shrimp. Simmer, don't boil, about 10 minutes. (Note: Use little salad shrimp (frozen) or I like the bigger, medium size.)
Mix dry ingredients. Mix eggs, shortening and buttermilk. Mix all together. Fill muffin pan 2/3 full. Bake 15 minutes at 375°. Store remaining batter in refrigerator. Will keep several weeks.
Dissolve yeast in water. Add sugar, salt and half of the flour. Beat with spoon, then add egg and shortening. Beat in rest of the flour. Let rise until double, about 30 minutes. Stir down raised dough. Spoon into muffin cups. Let rise again 20 to 30 minutes. Bake at 400° for 15 to 20 minutes. Yields 12 rolls.
Chop peppers, zucchini and onion. Saute in olive oil. Combine in stockpot the kidney beans, tomatoes and puree. Add cooked peppers, zucchini and onion. Mince garlic cloves. Add chili powder, garlic and oregano. Simmer on low heat for 20 minutes. Serve topped with Cheddar cheese. Serves 2 to 4.
Sift into ungreased iron skillet the flour, cocoa, baking soda, salt and sugar. Make 3 holes in dry ingredients. In first hole, add oil. In 2nd hole, add vinegar. In 3rd hole, add vanilla. Pour cold water over all. Stir well. Bake for 30 minutes at 350°. Frost while warm.
Cook cornstarch, sugar, water and salt until clear (medium heat). Take off heat and add 4 tablespoons strawberry jello. Let cool until thick (not congealed) before adding sliced strawberries. Put small amount of thickened mixture over bottom of cooked crust before adding mixture of strawberries. Serve with a drop of Cool Whip on top. Wonderful!
In blender, mix together Bisquick, milk, egg and Mrs. Dash. Arrange fish and seafood in buttered casserole. Pour liquid over dry ingredients. Bake at 400° for 30 minutes. Lower heat to 350° for 20 minutes or until knife inserted in center comes out clean.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Add margarine and cut in. Add raisins. Separate the egg yolk from one egg. Set aside. Beat remaining egg white and whole egg with milk. Combine mixtures and mix with a few strokes. Turn out on a floured board and pat 3/4-inch thick. Cut in triangles and place on a greased pan. Brush top with egg yolk; sprinkle with sugar and cinnamon. Bake at 375° for 20 to 25 minutes.
Boil mushrooms and celery in water to cover for 3/4 of an hour. Melt butter; blend in milk, cream and flour. Heat and season to suit taste.
Combine the 2 teaspoons soy sauce, 1 teaspoon cornstarch and pepper. Add chicken, tossing to coat. Let stand 20 minutes (longer in refrigerator). Heat 1 tablespoon of the oil in wok over high heat. Stir-fry chicken 2 or 3 minutes or until white. Push up sides of wok. Add remaining oil. Stir-fry onion 1 minute. Add pea pods. Stir-fry until tender-crisp, then mix with chicken. Combine remaining soy sauce, cornstarch and chicken broth. Add to wok, cooking until thickened. Stir in cashews. Garnish with green onion. Serve with hot rice. Makes 4 servings.
Cream the cheese and margarine well. Add dry ingredients. Mix well and roll into 1-inch balls. Place on greased baking sheet and top with pecan halves. Chill at least 2 hours. Bake at 375° for 15 minutes.
Put dates, figs and pecans through the coarsest blade of food grinder. Mix with diced candied cherries and whiskey. Shape into marble sized bites, using 2 teaspoons of the mixture. Roll each marble in coconut. Makes 6 dozen.
Place all ingredients in gallon jug and fill up with water. When ready to serve, pour into punch bowl and add lime sherbet and maraschino cherries.
Cook vegetables briefly and separately. Combine all three vegetables and Cheez Whiz while hot. Pour mushroom soup over all and top with buttered crumbs. Bake at 375° for 30 minutes.
Roll out pastry on 1/4 cup ground pecans before baking or use 1 (9-inch) store bought pie shell.
Sprinkle meat with meat tenderizer and pound or pierce meat with fork. Turn over and do other side. Place meat on grill; turn about every 5 minutes and baste each time. Cooking time depends on thickness of meat and how well you like it done.
Season liver with salt and pepper. Roll in flour. Heat the bacon fat or vegetable oil in skillet. Fry until golden brown on both sides. Remove liver from skillet. Brown onions in the fat. Return liver to skillet and add water gradually. Stir constantly for 5 minutes.
Fry bacon crisp. Add onion and all the other ingredients. Bring to boiling point. Add the potatoes. Serve warm.
Cream sugar and butter; add egg yolks and add soda and milk combined and flour alternately.
Cook potatoes; drain well. Mix all ingredients until creamy. Put into a 2-quart casserole dish sprayed with Pam.
Cook in iron skillet or heavy boiler. Cook for 20 minutes slow. Take off heat and stir in soda. Spread as thin as possible on well buttered waxed paper.
Mix all ingredients adding chips last. Bake at 350° after chilling dough and shaping into balls, pressed with a fork to flatten, onto a cookie sheet.
Wash rice and place in a large pot. Add all of the remaining ingredients; stir with a large fork until all are well mixed together. Cook for 1 hour without top on pot. Stir every 15 minutes until done. Serves 10 to 12.
Bring to boil sugar, Karo and 3/4 cup water. Dissolve the starch in the 1/4 cup water. Add food coloring. Add to boiling mixture and stir until clear and thick. Cool. Spread a thin layer in cooked pie shell. Put in fresh whole berries; put rest of glaze over berries. Top with whipped cream.
Wash broccoli; cut off and discard heavy stems. Slice and set aside 1 cup flowerets. Chop remaining broccoli which will make about 4 cups. Set aside. Melt butter in a large pan or Dutch oven. Saute onion, garlic and celery in butter about 2 minutes. Add chopped broccoli, chicken broth, parsley and white pepper. Cook, covered, about 10 minutes or until broccoli is just tender. Puree in blender with milk until smooth. Return to cooking pan. Stir in lemon juice and whisk in heavy cream. Cook flowerets until crisp-tender, about 3 minutes. Add to soup; taste. Add salt if necessary. Heat.
Mix vegetable, onion, beans, celery, mayonnaise and cheese. Place in casserole dish and cover with cracker crumbs. Melt stick of butter and drizzle over casserole. Add water chestnuts if desired. Bake 30 minutes at 350°.
Shred cabbage and put in casserole. Mix flour, sugar, cream, salt and pepper. Pour over cabbage; bake at 350° for 1 hour.
In large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside. Reserve 3 tablespoons of bacon drippings in saucepan; discard remainder. Add onion slices; cook until lightly browned. Add diced potatoes and water. Cook over medium heat until potatoes are tender, 10 to 15 minutes. Add corn, milk, salt and pepper. Pour into bowls. Top each with crumbled bacon and a pat of butter.
Mix gelatins in hot water. Add blueberries and crushed pineapple. Let firm. Just before serving, mix cream cheese, sour cream, vanilla and sugar and put on top of jello mix. Top this with chopped nuts.
Place fresh, clean herbs in a clean jar with clamp top lid. Bring 2 cups of vinegar to boil and pour over herbs. Seal and leave to infuse for at least 2 weeks, shaking jar occasionally. To store: strain vinegar into clean jar or bottle and seal with cork.
Mix cranberries and sugar; let stand for 1 hour. Dissolve orange jello in 3 cups boiling water and add lemon juice. Add nuts and pineapple (do not drain) to cranberries and sugar. Mix well and chill.
Boil the chicken until tender. Bone and skin may be removed, if wanted. Using water, make a biscuit dough (dough must be firm in texture). While broth is boiling, drop pieces of dough in. Always drop dough where broth is boiling. Continue this until you use all your dough. Don't stir until all the dough is wet. Add the butter, milk, salt and pepper to taste. Stir, eat and enjoy.
Combine all ingredients together in large bowl and mix well. Pour into pie shell. Bake in oven at 400° for 35 minutes.
Combine cheese, milk and juice; beat until smooth. Fold in topping. Stir in pecans and fruits. Pour mixture into pie shells. Refrigerate several hours. Makes two pies.
Put sweet milk on to cook; Separate eggs and beat separately. Beat whites until you can slice with a knife. After you have beaten the yolks, add sugar and beat well. Stir into the scalding milk with egg beater. When it begins to look a little creamy and thick, add the stiffly beaten whites. Let boil a few minutes, stirring constantly. Flavor to suit taste when cool.
Discard top half of green part of leeks. Clean under running water. Chop and cook with the onion in the butter. Cook 3 minutes, stirring. Add potatoes and stock; bring to a boil. Simmer for 15 minutes until potatoes are tender. Add the cream and bring just to a boil. Season with salt and pepper to taste and serve hot. Makes 4 servings.
In bowl, beat together peanut butter and butter or margarine. Stir in eggs, honey and milk until well blended. Stir in candied fruits and peel. Stir in flour, baking powder, baking sodas, cinnamon and nutmeg. Gradually blend into candied fruit mixture. Drop dough by teaspoonfuls 2 inches apart on greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes or until golden brown. Remove to wire rack; cool. If desired, top each cookie with additional candied fruit. Makes 4 dozen.
Add all ingredients together. Add enough sifted flour, about 2 cups, to make mixture stiff. Pour in tube pan or round pans and steam 3 hours.
Boil squash and onion in salted water for 5 minutes; drain. Combine sour cream, soup and carrot. Fold into squash mixture and add Parmesan cheese. Mix melted butter with stuffing mix. Take out 1 cup for topping. Put in greased 2 1/2-quart casserole. Sprinkle with topping. Bake at 350° for 45 minutes.
Beat egg. Add melted margarine, flour and sugar; beat again. Add milk, lemon juice and vanilla. Add coconut and stir together. Pour into unbaked pie shell and bake 45 minutes at 350° or until lightly brown and firm on top.
Combine flour, sugar and juice. Add pineapple chunks and cheese. Mix well and put in buttered casserole dish. Top with crushed Ritz crackers and drizzle melted margarine over top. Bake at 350° for 20 to 25 minutes.
Blend butter, sugar, flour and half of nutmeg. After blending well, add eggs. Mix well. Pour in milk. Stir in remaining nutmeg. Stir well. Warm mixture to lukewarm. Pour in pie crust. Bake in oven at 300° to 350° until done. Pie is done when knife inserted in center comes out clean.
Cook garlic in oil until softened. Stir in beans, tomatoes, rice, 1/2 cup picante, water, bouillon granules, cumin and oregano. Bring to boil; cover and simmer 1 minute. Remove from heat and let stand 5 minutes. Stir in pepper, onions and 1 cup of cheese.
Cream oleo and eggs. Mix sugar with cocoa and add to oleo mixture. Beat about 2 minutes and add milk, vanilla and nuts. Pour into uncooked pie shell. Bake about 45 minutes (until done in middle) in a 350° oven. Just as easy to double and make two pies.
Melt margarine in 12 x 7 x 1 1/2-inch baking dish. Combine 1 cup sugar, flour, baking powder, salt and milk. Pour margarine over combined ingredients. Heat fruit with 1/3 cup sugar. Place on top of batter. Bake in 350° oven for 45 minutes, or until golden brown.
In a medium bowl, combine the corn, flour, chives and egg. Beat until well-blended. Heat a large heavy frying pan, preferably cast iron, over medium-high heat. Add 2 tablespoons of the oil. When oil is hot, gently drop in the batter by heaping tablespoonfuls and cook cakes until the bottoms are golden brown, about 1 minute. Turn cakes over and brown other side. Repeat, using all batter and remaining oil if skillet becomes dry. Makes 4 servings.
Heat roux* in large heavy pot or skillet with oil. Stir in onion, celery, garlic and green pepper. Add parsley, scallion tops and stock. Bring to boil over low heat. Add okra, shrimp, chicken, chicken parts or sausage and simmer for 30 minutes or until shrimp or other meat has cooked through. Season to taste, adding cayenne pepper or pepper seed according to taste with salt and pepper. Serve with dry white rice. Cook over low heat in skillet until very dark brown.
Mix all ingredients together and form into 10 oblong meat balls. Place in a long baking dish. Mix 1/2 cup water with 1/2 cup catsup and pour over meatballs. Cover with foil. Bake 1 hour at 400°. Remove foil and bake 10 minutes longer.
Mix flour, sugar, add to well beaten eggs. Then add other ingredients. Grease 2 - 9-inch pie pans. Bake at 375 degrees for 30 minutes.
Place Dijon mustard in a medium saucepan. Add salt, cayenne pepper, black pepper, Wright's liquid smoke and sugar. Stir well. Set aside.
Combine chicken broth, white wine, pepper, salt, tarragon, carrots, celery and onions in a large, heavy saucepan or skillet. Simmer 10 minutes. Add chicken and simmer 10 to 15 minutes or until chicken is white through, but still moist. Remove chicken and vegetables with slotted spoon to heated platter. Stir Dijon mustard and chopped parsley into remaining broth and reduce liquid as desired. Ladle sauce over meat and vegetables or serve separately. Each serving of meat and vegetables contains approximately 225 calories.
Soak dried split peas overnight in a 1/2 pot of water. Skim fat and cook for 3 to 4 hours with onion, carrots, celery and ham bone.
Mix in buttered baking dish. Use more cream for richer dish. Canned oysters may be used for part of oysters; improves the flavor. Mixture should be very soupy with milk or cream.
Mix all ingredients except bacon. Put in dish with bacon on top. Bake 45 minutes at 350°.
Toast pecans with 1/2 stick oleo. Mix together the sugar, milk and syrup. Boil for 3 minutes. Remove from heat and add pecans. Add 1/2 stick of oleo and vanilla. Beat until stiff. Drop by teaspoon onto wax paper. Cool, then peel clusters off paper. Store in airtight container.
Place pineapple in 1-quart casserole dish. Combine cheese, sugar, flour and sprinkle over pineapple. Mix margarine with cracker crumbs and sprinkle over cheese mixture. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Place the whole egg in a mixing bowl; beat slightly. Add to this the evaporated milk, cracker crumbs, chopped onion, salt, dry mustard, tomato catsup and ground beef. Blend thoroughly with hands or blending fork. Spray medium size loaf pan with Pam. Press 1/2 of meat mixture in pan. Layer the grated cheese atop meat. Cover with remaining ingredients. Bake in a 350° oven for 1 hour. Remove from oven; allow meat to stand in the pan for 10 minutes. Invert onto platter and serve.
Mix all ingredients, adding enough flour to make dough stiff enough to roll out very thin. Cut and bake in 375° oven until light brown.
Cream margarine; gradually add the sugar. Beat until light and fluffy; add egg substitute 1/4 cup at a time and beat well after each addition. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Fold in flavorings. Pour batter into a 10-inch nonstick Bundt pan coated with cooking spray.
Heat oven to 425°. Mix strawberries and 1/2 cup granulated sugar; reserve. Mix baking mix, 3 tablespoons granulated sugar, 3 tablespoons margarine and milk until soft dough forms. Spread in an ungreased round pan, 8 x 1 1/2-inch. Spread with 1 tablespoon margarine; sprinkle with brown sugar and almonds. Bake until golden brown, 15 to 20 minutes. Remove from pan; cool 10 minutes. Split layer horizontally. Place bottom layer on serving plate. Top with half of strawberries and a layer of topping. Top with another layer and remaining strawberries. Garnish with topping. Makes 6 to 8 servings.
Combine all ingredients, except chicken, to make marinade. Use a glass container for marinade. Cook chicken in water for about 20 minutes, covered. Remove from water and place in marinade. Refrigerate not less than 4 hours. Broil over charcoal fire until done.
Combine flour, salt, baking soda, baking powder and cinnamon. In separate bowl, beat eggs until light, then stir in sugar, oil, zucchini and vanilla. Add dry ingredients and the nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix all ingredients and refrigerate. May be served on lettuce for salad or on sherbet for dessert.
Bring 2 sticks of margarine, water and 4 Tbsp. cocoa to a boil. Remove from heat and add flour, sugar, salt, eggs, sour cream and baking soda. Bake at 350 degrees for 18 - 20 minutes in cookie sheet type pan. Remove cake from oven and prepare icing.
Grease muffin pans. Preheat oven to 375°. In large bowl, mix at medium speed, egg whites until frothy. Beat in milk and margarine until blended. Add flour and beat until batter is smooth. Fill muffin cups about 3/4 full. Bake 50 minutes then make a small slit in top of each popover to let out steam. Bake 5 minutes longer. 70 calories each.
Brown meat in a large saucepan over medium heat. Add onion and green pepper and cook 5 minutes. Add olives, mushrooms and tomato sauce and mix lightly. Stir in tomatoes, water, salt, pepper, Worcestershire sauce and Tabasco into meat mixture. Add uncooked spaghetti and bring to a boil. Cover; reduce heat to low and simmer about 30 minutes.
Brown pot roast in oil. Pour off drippings. Add salt, pepper, tomato juice, horseradish and onion. Cover tightly and cook slowly for 3 to 3 1/2 hours or until meat is tender. Remove roast to platter. Add water to cooking liquid to make 2 cups. Thicken with flour to make gravy. Serves 6 to 8.
In a 3-quart saucepan over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with a slotted spoon; set aside. Add chicken pieces; cook until golden brown, about 10 minutes, turning occasionally. Add the water; cover and cook until chicken is tender, about 30 minutes. Remove the chicken, leaving the liquid in the pan. When the chicken is cool enough to handle, discard the skin and bones and dice the meat into 1/2-inch cubes.
In large skillet, heat oil and brown chicken; drain. Add Lipton mix and tarragon, blended with water and wine. Simmer, covered, 45 minutes or until tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken.
Cook chicken in pot with enough water to cover and about 1 tablespoon salt. Bring to a boil. Cover and let simmer about 1 hour or until tender. Remove chicken from water; reserve 1/2 cup broth. Remove skin from chicken and debone. Cut into bite size pieces and set aside. Melt oleo; add onion and saute until tender. Combine onion mixture with 2 soups, broth and green chilies in a bowl. Stir well. Add chili powder to taste. Mix in chicken. Crush tortilla chips in bottom of 9 x 13-inch pan. Pour chicken mixture over chips. Spread cheese on top. Bake at 350° for 30 minutes or until bubbly. Serves 6 to 8.
Heat corn and milk in saucepan; add beaten egg. Stir in cracker crumbs and salt and pepper. Place corn mixture in greased baking dish. Bake at 350° for 30 minutes.
Cream butter, sugar, flour and nuts. Pat into a 9 x 13-inch pan. Save 1 1/2 cups of crumbs for top. Bake for 15 minutes at 350°.
Combine first 5 ingredients in blender container and puree. Marinate chops in mixture for 8 to 12 hours. (Can be done up to 24 hours, but will be very hot!) Heat oil in skillet (or spray with Pam). Scrape marinade off meat and discard. Pan-broil chops 3 to 5 minutes per side. Serve with a vegetable and/or salad and rice. Serves 4.
Brown and drain first 3 ingredients. Stir into beef mixture, next 4 ingredients. Simmer until hot. Unroll and separate into triangles. Line pie pan to form crust.
Rinse raisins and drain. Combine honey and bread cubes. Cook over low heat and stir until bread absorbs honey (2 to 3 minutes). Blend milk, eggs, sugar, salt and vanilla. Add with raisins to bread cubes. Pour into buttered baking dish. Sprinkle with nutmeg or cinnamon. Place dish in pan of hot water and bake in a 350° oven for 1 hour or until knife inserted in center comes out clean. May serve with caramel sauce. Serves 8 to 10.
Mix well in covered jar. Shake vigorously before pouring over 1 head of shredded cabbage. Refrigerate until ready to serve.
Cook Rice-A-Roni according to directions on box. Add remaining ingredients. Pour into casserole dish. Top with crumbled Cheddar crackers. Bake 25 to 30 minutes or until hot.