HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut in chunks or thick slices. Use a wire steamer in saucepan or electric steamer. One kind of vegetable or a mixture may be used. Layer potatoes, carrots and onions. Steam about 10 minutes. Add another layer of quick cooking vegetables, squash, broccoli or cauliflower. Steam another 10 minutes. Butter and season as desired.
Combine sugar, vinegar, catsup, onion, oil, salt and pepper until well mixed. Store in refrigerator. Shake well.
Partially thaw meat, slice into thin strips. Combine cornstarch, sugar and ginger and stir into soy sauce. Pour mixture over meat and stir. Cut green peppers into 1-inch squares, tomatoes into wedges. Brown meat, 1/3 at a time, in hot oil and remove from pan. Reduce heat, add green peppers, cook until crisp-tender, 5 to 6 minutes. Stir in meat and tomatoes and heat through. Makes 4 servings with 283 calories.
Cook noodles until done. Mix sour cream, eggs, salt and pepper. Mix both bags of cheese and cook for 35 minutes.
Rub rim of glass with lime peel. Dip rim in salt; set aside. Over ice in cocktail shaker or large glass, pour remaining ingredients. Stir; carefully pour into the prepared cocktail glass.
In bowl, cream butter and sugar. Add nutmeg, egg and extracts. Mix well. Stir in flour. Chill dough for easier handling. On a lightly floured surface, shape dough into 1/2-inch diameter rolls. Cut into 3-inch long pieces. Place 2 inches apart on ungreased baking sheet. Bake at 350° for 15 minutes or until lightly browned. Cool on rack and frost.
Dissolve gelatin and sugar in boiling water in bowl. Combine gelatin mixture with pineapple juice, lemonade concentrate, almond extract and cold water in large freezer container. Freeze for 3 to 4 days. Let thaw for 6 hours before serving; stir. Pour into punch bowl; ladle into punch cups. Yield: 20 servings.
In large pot over medium heat in hot oil, cook celery, onions, green pepper and garlic until onions are tender, about 5 minutes. Add meat and cook until meat is browned, stirring occasionally. Stir in kidney beans, tomatoes and their liquid, salt and 1 1/2 teaspoons chili powder; heat to boiling. Reduce heat to low and simmer 40 to 45 minutes, stirring occasionally. Just before serving, stir in enough chili powder to give desired "hotness". Makes 6 servings.
Preheat oven to 500°. Mix all dry ingredients with shortening. Cut in shortening. Add all moist ingredients, knead on hard, floured surface. Bake for 10 to 15 minutes until golden.
Use your favorite meat loaf mixture and your favorite bread stuffing (homemade or Stove Top). On a piece of waxed paper, pat out meat loaf mixture in a rectangle to 1/4-inch thick. Spread stuffing over top; roll as you would a jelly roll. Carefully place on a baking sheet; bake as you would a regular meat loaf.
Chop coarsely the tomatoes, apples, onions and pepper. Combine all ingredients and cook slowly, stirring occasionally, about 1 1/2 hours or until mixture is thick and clear. Ladle into hot, sterilized jars. Seal at once. Makes about 7 pints.
Set oven to 350°. Grease and flour 2 loaf pans. In a large mixing bowl, add ingredients one at a time. Mix or beat well after each addition. Pour into pans and bake for 45 to 60 minutes or until a pick inserted in center comes out clean. Let cool 5 minutes before removing from pan. Makes 2 loaves.
Peel the potatoes and boil until tender. Mash with butter, sour cream, onion flakes, parsley, salt and pepper. Place into greased baking dish. Sprinkle cheese on top. Bake at 350° for 25 minutes.
Fry onion in a little butter until soft. Add meat and brown. Add cooked rice; let cool. Boil water in a large pan. Steam cabbage in water and cut off leaves, 1 at a time. Drain on towel. Cut off thick part at the bottom of leaf. Put 1 to 2 tablespoons of filling in bottom of leaf, fold over both sides and roll. Line bottom of baking dish with scraps of cabbage. Use cut up core and small leaves for cover. Add can of tomato sauce or tomatoes, even soup. Bake 45 minutes to 1 hour.
Mix sugar and flour together; beat egg, add sugar and flour a little at a time to egg, alternating with milk. Add vanilla; melt butter, add to mixture after the coconut. Beat with an electric mixer until mixed well. Pour into pie shell. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake until done.
Beat egg yolks until thick and pale. Gradually add skim milk, lemon rind, lemon juice and oleo. Beat well. Combine 1/3 cup sugar, flour, baking powder and salt. Add the egg yolk mixture and beat well. Beat egg whites until foamy. Add remaining sugar, 1 tablespoon at a time until soft peaks form. Gently stir 1/4 of mixture into egg yolk mixture. Fold in rest of whites. Put in 1-quart casserole. Set in pan of hot water. Bake at 375° for 45 minutes until top is set.
Mix first 6 ingredients together in a saucepan. Bring to a boil; cool. Drain all vegetables in a colander. Mix vegetables in marinade, refrigerate. Prepare at least 12 hours before serving.
Mix ingredients in a large bowl. Roll into small balls and bake on a lightly greased cookie sheet in a 350° to 375° oven until lightly browned.
In skillet, lightly brown luncheon meat (which has been cut into strips) and onion in shortening. Blend in soup and milk. Add cubed potatoes, chopped parsley and pepper. Cook over low heat about 10 minutes. Stir and serve.
Cook sugar, milk and butter to soft ball (236°). Remove from heat; add chocolate pieces, Marshmallow Creme, vanilla and nuts. Beat until chips are melted and blended. Pour into greased 13 x 9 x 2-inch pan. Cool. Cut into squares.
In large bowl, mix all ingredients. Form patties; cook in a non-stick skillet, browning both sides until done. Serve on buns with lettuce and tomatoes.
Fry or bake chicken; shred chicken. Sprinkle lemon pepper spice on chicken pieces. Put in 13 x 9-inch pan. Add 2 cups cream of chicken soup, 3 to 4 tablespoons butter, 3 to 4 tablespoons lemon juice, sprinkle Mrs. Dash seasoning over chicken. Bake at 350° for 20 to 30 minutes until done. Serve over cooked noodles or rice. Makes enough for whole family.
Cook first 6 ingredients 5 minutes after it starts to bubble. Add Rice Krispies and pecans. Drop by teaspoons on waxed paper and roll into small balls. Then roll in coconut flakes.
Mix together and pour into pie shell. Bake 50 minutes on top rack of 325° oven.
Place frozen broccoli in 2 quart greased glass casserole. Microwave on High for 5 or 6 minutes, covered, stirring once. Drain. Sprinkle cheese over broccoli. Dilute soup with evaporated milk. Pour over broccoli and cheese. Microwave for 6 minutes on Reheat setting. Remove from oven. Sprinkle onion rings over top of casserole. Return casserole, uncovered, to oven. Microwave on High for 2 1/2 minutes. Yields 4 servings.
Add all vegetables to meat stock. Season to taste and simmer for one hour. Combine beef, egg, milk and seasonings. Form into very small meatballs. Drop meatballs into boiling soup and cook 10 to 15 minutes. Serves 10.
Combine all ingredients and mix well. Pour into a greased 8-inch square cake pan. Bake at 350° for 35 to 40 minutes. Let cool 10 to 15 minutes before cutting and removing from pan.
These ingredients are for a 1-gallon freezer; multiply or reduce proportionately for 1/2 to 1 1/2-gallon freezers. Blend eggs, sugar, half and half and whipping cream in mixer until sugar dissolves. Dissolve Junket in small amount of milk. Blend all ingredients, adding Eagle Brand milk and vanilla until mixture is smooth. Pour into freezer can. Fill to capacity with whole milk and freeze according to freezer directions.
Soften cream cheese. Mix in horseradish; spread on ham and roll up. Refrigerate for 2 hours or overnight. Slice in bite size pieces. Serve.
Mix flour and salt in a bowl. Cut in chilled butter, will look like peas. Then mix in cream cheese. Chill 1 hour. Roll and cut to size of pie pan.
Cream together margarine, brown sugar, white sugar, egg. Now sift flour, baking powder, baking soda, salt and cinnamon two times. Mix into the creamed mixture, alternating with applesauce. Nutmeats and dates may be added. Shape in a roll and chill. Cut in 1/4 inch slices and bake in a 350° oven for 12 minutes.
Cream sugar and butter. Beat in eggs and molasses. Beat in other ingredients. Roll 1-inch diameter. Bake at 350° for 10 minutes.
Sift together first 4 ingredients. Cut in shortening, using pastry cutter until texture of coarse crumbs. Combine egg, milk and vanilla; add to flour mixture at once. Stir very little. Put in greased and floured muffin tins or drop on ungreased cookie sheet. Bake at 450° for 10 to 14 minutes.
Mix 1st five ingredients and let marinate for 2 hours. Before serving mix in enough mayonnaise to coat other ingredients. Salt and pepper to taste. (Greek seasoning is good, also.) Serves 4.
Combine buttermilk, soda, salt and egg. Add enough cornmeal to make a thin batter. Grease an iron skillet good and have it hot before pouring in the batter. Bake at 425° until brown.
Mix fruits, vegetables and meat together. Add soy sauce to Hawaiian dressing; toss just before serving. Serves 36.
Stir together flours, baking powder, salt and sugar. Beat egg and milk to blend; add flour mixture with oil. Stir only until dry ingredients are moistened. Fold in blueberries. Spoon into greased muffin pan. Bake in a 375° oven until a cake tester inserted in center comes out clean, for 20 to 25 minutes. Makes 12.
Dissolve yeast in warm water from the top. Add sugar and oil to dissolved yeast mixture. Combine the dry ingredients; best to sift together. Add buttermilk and liquid mixture to dry ingredients. Stir until smooth. Store, covered, in refrigerator.
Cook carrots in small amount of water until they are barely fork-tender. Drain. Add green pepper and onion. Combine remaining ingredients and bring to boil. Pour over vegetables. Let set overnight. Cover and store in refrigerator.
Mix all ingredients together and put in a buttered casserole dish. Sprinkle top with paprika. Bake at 350° for 50 minutes.
Cook macaroni "al dente" (slightly underdone). Drain. While hot, combine with grapes, scallions, cheese, salt, pepper and garlic. Combine mayonnaise and lemon juice; stir well. Stir into macaroni until evenly mixed. Refrigerate, covered, for several hours or overnight. Toss before serving.
Mix the warm water and yeast; let stand 5 minutes. Add the warm milk, melted butter, salt, sugar and 3 cups flour to yeast mixture. Mix together for about 10 minutes. Add 2 more cups flour. Knead until elastic. Let rise; punch down. Let rise again; punch down. Cut into 2 pieces. Shape into loaves. Put in two oiled loaf pans. Let rise. Bake at 400° for about 30 minutes.
Cook macaroni as directed. Drain and cool. Mix macaroni and the remaining ingredients. Toss lightly; chill. Serves 6.
Cook bacon until crisp. Remove from grease and drain. Saute onion in bacon grease. Stir in vinegar, sugar, salt and pepper. Add bacon back into grease and vinegar mixture. Bring to a boil and then pour over potatoes. Keep over low heat to serve warm.
Sift together flour, salt, baking soda, baking powder and sugar; set aside. Beat eggs; blend in milk and vanilla. Add to dry ingredients and beat until smooth. In a large frying pan or iron skillet, pour enough oil to cover the bottom by 1/2 inch. Heat to just short of smoking, 365°. Carefully pour batter into a small funnel while holding finger to bottom. Drop batter in oil by releasing finger. Sprinkle with powdered sugar.
In pan, saute margarine, onion and tomatoes. Lower heat. Add cheese, milk and peppers with juice. Stir until cheese is melted. Serve with Doritos.
Trim and cube bread. Place in greased 9-inch pan. Mix cheese, chicken, eggs, soup and 1/2 cup mayonnaise. Pour over chicken-cheese mixture. Bake at 350° for 35 to 45 minutes.
Combine all ingredients. Spread in a dish and top with remaining whipped topping. Sprinkle with coconut. Chill.
Combine in order given and pour into pie shell. Bake 10 minutes at 450°. Reduce heat to 350° and bake 45 minutes longer or until firm.
Sift and measure flour; resift flour with soda. Cream soft butter; add sugar and cream well. Add eggs, one at a time, beating well after each. Stir in sour cream. Add dry ingredients, 1/2 cup at a time, beating constantly. Stir in flavoring. Pour into well-greased and floured tube pan. Bake 1 hour and 15 minutes at 325°. Place pan on rack to cool 5 minutes. Serve plain. This cake freezes well.
Mix soup and tomatoes. Pour over chicken pieces. Cover and bake for 1 hour if chicken pieces with bone. Less time if deboned chicken breasts. Bake at 350°.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Blend all ingredients in a large bowl. Beat for 3 minutes at high speed. Scrape bowl often. Bake at 350° for 45 to 55 minutes or until it springs back when touched lightly in center. Cool right side up for 25 minutes. Remove from pan. Serve with your favorite topping.
In 9 x 12-inch pan, put pie filling and pineapple in bottom of pan; slightly mix. Pour dry cake mix over fruit. Drizzle margarine across top. Bake at 350° for 45 minutes.
In saucepan, mix milk and chocolate. Stir until chocolate is melted; remove from heat. In separate bowl, whisk egg, sugar, cornstarch and vanilla. Slowly whisk in part of the chocolate mixture, then whisk back into pan. Cook over medium heat, stirring constantly, until thick, then pour into pie crust or pudding dishes. Let cool.
Mix. Beat well and pour over mixture in pan. Bake at 350° for 45 minutes. Cool and cut into squares. (May add slivered almonds or chopped pecans before baking.)
Place all in blender container. Blend on high speed until finely chopped, about 30 seconds. Store in salt shakers or tightly covered jar.
Mix first 7 ingredients together. Pour into 9 x 13-inch pan. Sprinkle cake mix over it. Pour melted margarine over that and nuts. Bake at 350° for 50 minutes. Cool and serve with whipped cream.
Combine sugar, nutmeg and cornstarch in a small saucepan. Add cranberry juice and bring to a boil, stirring occasionally. Add cranberries and bring to a boil once more.
Combine beef, cracker crumbs, water, salt and pepper; mix well and spread in lightly greased 9 x 13-inch pan. Cover and refrigerate 6 to 8 hours.
Mix all together and place in oblong Pyrex dish. Bake one hour at 350°. Can be frozen before baking.
Preheat oven to 350°. In 2-quart ungreased casserole with tight fitting lid, mix rice, salt and pepper. Dot with butter. Pour boiling water over rice; stir with fork to melt butter. Bake, covered, 45 minutes (do not lift the lid). To serve, fluff up rice lightly with a fork to mix well.
Place about 3/4 inch mashed potatoes in bottom of casserole. Saute hamburger, onions and garlic together and put over mashed potatoes. Pour peas and corn over meat and potatoes, then put more mashed potatoes over that. Bake 30 minutes in 325° oven. Dab butter over top.
Mix all ingredients. Spread in 2 (9-inch) greased pans. Sprinkle top of batter with 10x sugar and cinnamon to taste. Bake at 350° for about 30 minutes. Test center with toothpick.
Roll 1 package of crescent rolls to fit the bottom of 9 x 13-inch pan. Layer 1/4 pound of each: ham, salami and cheese and 1 jar of peppers. Combine 5 eggs with Parmesan cheese and pour half over layer. Layer 1/4 pound of each: ham, salami and cheese and 1 jar of peppers. Top with rest of egg mixture.
In small saucepan, cook and stir caramels and milk over low heat until caramels are melted. Set aside. Beat eggs; gradually beat in sugar. Blend in butter, caramel mixture and vanilla. Sift together dry ingredients; stir into caramel mixture. Fold in pecans. Pour into 9 x 9 x 2-inch baking pan. Bake in 350° oven for 20 to 25 minutes. Cool. Cut into bars.
Cook macaroni and put in strainer. Cut up all vegetables real fine. Mix all together. Refrigerate to a chill before serving.
Plantain may be located in the vegetable area of the market. It resembles a banana in appearance.
Melt chocolate, peanut butter and butter in microwave until smooth. Pour over Crispix cereal in large bowl. Stir until coated. Be careful not to crush cereal. Put mixture in large plastic bag with powdered sugar. Mix or shake until cereal is well coated with sugar.
In skillet, saute celery, onion, green pepper and margarine. Blend in flour, salt and pepper. Stir in chicken broth and mushroom pieces in their liquid. Stir until thickened. In large bowl, beat eggs until light. Blend in sour cream. Very gradually and stirring constantly, add hot broth mixture to eggs. When blended, toss in chicken and cubed stuffing. Place in greased 12 x 18-inch casserole. Top with Parmesan cheese and dash of paprika. Bake at 350° for 45 minutes.
Have cream cheese at room temperature. Add minced or grated onion. Mix well. Spread on plate or platter about 1/2-inch thick. Sprinkle crabmeat on top. Mix chili sauce, horseradish and lemon juice. (For hotter sauce, add more horseradish.) Spread sauce over crabmeat. Serve with assorted crackers.
Heat oven to 350°. Heat caramels and 1/4 cup of the milk, stirring constantly, until caramels are melted. Keep warm. Mix dry cake mix, margarine, remaining milk and pecans. Spread 1/2 of the dough (1 1/2 cups) in ungreased 13 x 9 x 2-inch pan. Bake for 6 minutes; remove from oven. Sprinkle chocolate chips. Drizzle caramel mixture over chocolate chips. Drop remaining dough onto caramel layers, spreading evenly. Bake for 20 to 30 minutes. Cut into bars.
Preheat oven to 350°. Grease and flour two 9 inch round cake pans. In a saucepan, melt butter and chocolate, stirring, over low heat. Combine flour, sugar, cocoa, baking soda and salt in large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between cake pans. Bake until cakes spring back when gently pressed, 25 to 30 minutes; cool in pans 5 minutes; invert onto wire rack. Meanwhile, bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken. Place 1 cooled layer on cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost top and side of cake with remaining frosting.
Chill peas in can. Drain water and all ingredients. Add mayonnaise to taste. Sprinkle with paprika and garnish with egg.
Mix with hands. Press into pie pan. Bake at 350° for 15 to 20 minutes. Cool before adding cheese cake.
Dissolve yeast into 1 tablespoon flour, 1 tablespoon sugar and 2 tablespoons water. Sift flour and add salt and sugar. Beat egg yolks and add to milk and yeast mixture that is doubled and bubbly. Let rise until doubled in bulk.
In top of double boiler over hot water, mix lightly beaten egg yolks, sugar, lemon juice and cold water. Cook and heat over simmering water for 10 to 15 minutes, or until mixture thickens. Remove from heat and add rind. Set aside.
Pour milk into deep bowl add pudding mix, blend until thick. Add sour cream and half of cool whip. Blend until thick. Make your pudding in layers. Vanilla wafers first followed by bananas, then pudding. Top with remaining cool whip. Chill before serving. Makes a 9 x 13 serving container.
Unroll the crescent rolls and press together at the seams on a large cookie sheet and bake at 350° for 8 to 10 minutes until golden brown. Cool completely. Mix the cream cheese and mayonnaise until smooth and spread evenly over crust. Mix vegetables and spread over the cream cheese mixture and sprinkle cheese over the vegetables. Press with hand, cut into squares and refrigerate at least 2 hours before serving.
Blend together. Add garlic powder, paprika, chili powder and red pepper to taste.
Heat oil in a large pan for 1 minute. Add finely chopped onion and red pepper. Cook over medium heat for 5 minutes. Add garlic, beans, rice, broth, pepper flakes, crumbled thyme and bay leaf. Bring to a boil. Reduce heat and simmer until rice is tender and liquid is gone, about 20 to 25 minutes. Remove bay leaf. Sprinkle 1/2 cup of cheese over each serving. Eat with pumpernickel bread and butter.
Mix all ingredients thoroughly except fruit. I triple this for a party. Cut fruit in pieces suitable for dipping. Enjoy! Guests will love this.
Saute 1/4 cup butter with 1/4 cup minced onion. Add the flour, salt, pepper, Accent and mustard; blend well. Add milk; thicken. Add shrimp, crab meat and sherry, stirring constantly. Remove from heat. Add the sour cream, parsley and Cheddar cheese. Layer sauce alternately with bread crumbs in casserole. Top with bread crumbs. Bake in a 350° oven for 30 to 45 minutes.
Butter lightly 12 slices of bread. Arrange 6 slices in the bottom of 9x13 baking dish. Cover with 6 slices of cheese or 2 cups grated cheese. Top with remaining bread. Beat together the milk, eggs, mustard and salt and pour over the bread. Bake 45 minutes or until puffed and golden. May be prepared in advance and refrigerated before baking. Bake in 350° preheated oven.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. In a large bowl, mix all dry ingredients together. In another bowl, beat eggs and add them to the dry mixture. Add the remaining ingredients and mix well. Divide batter evenly and pour into prepared pans. Bake in preheated oven for 60 to 70 minutes. Test with toothpick. Let bread cool in pans 10 minutes on wire racks. Remove from pans. Let cool. Makes 2 loaves.
Place sugar in a small bowl. Add cocoa, almond extract and cinnamon and mix well. Store in an airtight container. Use to sweeten coffee to taste. Makes 1 1/4 cups.
Heat oven to 370°. Lightly grease cookie sheet. Mix brownie mix, flour, oil, water and eggs in large bowl. Stir in nuts or candy. Drop by scant 1/4 cupful 3-inches apart onto cookie sheet. Bake 12 to 15 minutes.
Brown ground beef in hot skillet. Saute cut-up cooking onions and add to ground beef. Drain and rinse kidney beans and add to beef mixture. Add tomatoes, juice, chili peppers and salt and pepper. Simmer on low heat for several hours. (Add more chili peppers, if desired.)
Cook chicken in the butter for 10 minutes or until brown on both sides. Stir in soup, water and pepper. Boil, add the broccoli and reduce heat to low. Cover and simmer for 10 minutes or until chicken and broccoli is done.
In a blender place picante sauce, vinegar, peanut butter and garlic. Cover and blend until smooth. Toss salad greens, cilantro, beans and onions with 1/2 cup picante sauce mixture until evenly coated.
Mix and cook on low heat the salad dressing, milk and flour until thickened. Slice zucchini, onion and tomatoes, arranging in casserole. Pour cooked mixture over all; top with crumbled cracker crumbs and Mozzarella cheese. Dot with margarine; salt and pepper, or Mrs. Dash. Bake at 350° until zucchini is tender.
Prepare and boil cubed squash. Mash fine. Stir in all ingredients. Turn mixture into ungreased 1-quart casserole. Cook, uncovered, in a 400° oven for 20 to 30 minutes. Makes 6 servings.
Run nuts, raisins and coconut through food chopper. Cream shortening and sugar together until fluffy. Add eggs. Add milk in which soda has been dissolved alternately with allspice and flour. Add jam. Add nuts, raisins and coconut by stirring in. Mix thoroughly and bake 1 hour in a tube pan at 350°.
Brown ground beef and drain off liquid; saute onion. Mix with all ingredients except Jiffy corn muffin mix. Put mixture in large 11 x 14-inch dish and microwave until very hot (should be bubbly around the edge). Heat conventional oven to 350°. Mix Jiffy corn muffin mix according to directions on box (add extra liquid). Remove dish from microwave. Pour muffin mix over top. Put in conventional oven and bake until top is cooked; top will begin to turn brown. Do not overcook.
Combine all ingredients and mix by hand. Pour into greased 9 x 12-inch pan. Bake for 30 to 35 minutes at 350°.
Mix cream cheese and sour cream and add oregano, parsley, garlic and other vegetables. Put into casserole dish. Top with pizza sauce. Sprinkle with Mozzarella cheese. Bake until bubbling at 350°. Serve with crackers or bread sticks.
Stir together sour cream, preserves (cut up large pieces of fruit) and cinnamon. Chill up to 24 hours. Serve dip with fruit. Makes 1 cup (8 servings).
Mix all ingredients together. Stir by hand. Pour in pie shell. Bake in oven about 25 to 30 minutes. Do not overbake!