HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll out pie crust for a 9-inch pie. Break Ritz crackers coarsely into pie shell. Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot generously with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges. Cut in slits to let steam escape. Bake at 425° for 30 to 35 minutes until crust is golden. Serve warm.
Heat oven to 350° (moderate). Blend flour, butter and confectioners sugar thoroughly. Press evenly in square (8 x 8 x 2-inch) pan. Bake 20 minutes. Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not overbake! (The filling puffs during baking, but flattens when cooled.) Makes 16 squares.
Scramble hamburger in skillet over medium heat until half done. Add chopped onions and bell pepper. Continue cooking until hamburger and onions are done. Put hamburger, peppers and onions with other ingredients and simmer in boiler pan for 30 minutes.
Spread nuts in pan and roast 45 minutes at 300°. Melt margarine; add other ingredients and simmer a couple of minutes. Pour on nuts and roast another 35 to 40 minutes, stirring frequently. Spread on paper towels and sprinkle with salt.
Mix together the butter, sugar and vanilla. Gradually add flour and walnuts. Chill and shape into small balls. Bake on ungreased cookie sheet about 15 minutes at 350°. Roll in powdered sugar while still warm.
Wash and slice tomatoes 1/4 inch thick. Mix salt and pepper to flour mixture, coat each slice well. Fry in hot oil until each side is nicely brown.
In a large skillet, saute the onion. Stir in the remaining ingredients except the rice; bring to a boil. Stir in the rice. Reduce the heat to low; cover and simmer 5 to 7 minutes or until liquid is absorbed; stir occasionally. Remove from heat. Fluff mixture with a fork. Garnish with cilantro and cherry tomatoes, if desired. Makes 6 (1 cup) servings.
Melt margarine in a 9 x 13-inch cake pan. In separate bowl, mix remaining ingredients together. Thoroughly mix together and pour into hot cake pan with butter. Bake at 375° until golden brown.
Soak the navy beans overnight in water enough to cover them. Drain off water and add onion with 1 quart water. Cover and cook slowly for 1 hour. Add more water if necessary until tender, drain. In deep casserole dish, add beans, salt, molasses, mustard and sour cream. Mix well. Add salt pork with rind exposed. Pour enough boiling water to cover the beans. Cover and bake at 300° about 3 hours, adding water if it evaporates. Uncover the last hour to brown.
Pour rice into rapidly boiling, lightly salted water. Cover and cook for 7 minutes. All water should be absorbed, and rice will be al dent. Add milk and butter. Stir gently until butter melts. Bring to a boil. Cover and cook slowly over low heat for 1 hour.
Beat sugar, oil and eggs well. Add flour gradually, beating well. Add vanilla, nuts, apples and cinnamon, mixing ingredients well. Pour into greased and floured tube cake pan. Bake 1 hour and 15 minutes at 325°. Let cool about 30 minutes, then turn onto cake plate.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker. Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
Heat oven to 425°. In medium bowl, sift together flour, baking powder and salt. In another bowl, mix remaining ingredients until well blended. Lightly coat muffin tins with butter or margarine. Fill about 3/4 full with batter. Bake 20 to 25 minutes or until browned.
Form crust in spring-form pan (9 1/2-inch). Bake 8 minutes at 375°. Chill.
Grate cheese and toss with flour, salt and chiles. Add beaten eggs and milk. Mix. Pour into a 7 x 11-inch greased baking dish. Bake, uncovered, 45 to 50 minutes at 350°, until brown on top. Let stand for 10 minutes before serving.
Remove crusts from bread and butter both sides. Cut into small pieces, 16 cubes per each slice. Combine buttered bread cubes with chopped onion and eggs and refrigerate overnight. The next morning, add the remaining ingredients.
Mix ingredients together; pour in pan. Dot top with butter. Bake for 30 minutes or longer at 325°.
Mix dry ingredients into a separate bowl. Cream oleo and sugar; add eggs and bananas. Stir good. Add dry ingredients. Stir good. Add nuts, if desired, and vanilla. Bake at 350° for 45 minutes to 1 hour. Makes 2 loaves (regular size).
In medium size pot, put butter, water and cocoa. Bring to boil, stirring constantly. Boil 2 to 3 minutes. Turn off heat. Add flour and sugar, stir until well mixed. Pour into greased pan (13 x 9 x 2-inch). Bake at 350° for 33 to 35 minutes. After removing cake from oven, frost immediately with Excellent Chocolate Frosting.
Boil and debone chicken; cut in chunks. Cook broccoli per package instructions and drain. Cover bottom of large casserole dish with broccoli. Add chicken chunks. Combine soup, mayonnaise and lemon juice. Pour mixture over chicken and broccoli. Top with grated cheese and bread crumbs. Bake at 350° for 30 to 45 minutes. Can be made a day ahead.
Melt oleo with oil. Add marshmallows; melt and beat well. In a large bowl, put in popcorn, candied gumdrops and nuts. Pour first ingredients over this mixture and stir well. Pour in greased angel food pan and press well. Let stand a few seconds. Turn pan over onto plate.
Combine the Ricotta and egg substitute in a small bowl and stir to mix well. Set aside. Put the ground beef in a large nonstick skillet over medium heat. Cook, stirring to crumble, until meat is no longer pink. Add the tomatoes, tomato paste, beans, chilies and chili powder and stir to mix well. Cook, uncovered, stirring frequently, for about 10 minutes or until the mixture is thick. Remove the skillet from the heat and set aside. Coat a 9 x 13 pan with nonstick cooking spray and line the bottom of the pan with 5 tortillas, slightly overlapping them. (You will need to cut one of the tortillas in half.) Spread half of the meat mixture over the tortillas, dot with half of the Ricotta mixture and top with half of the cheese. Repeat the layers using the remaining ingredients. Cover the dish with aluminum foil and bake at 350° for 25 minutes. Remove the foil and bake for 5 minutes more or until the dish is heated through and the cheese is melted. Remove the dish from the oven and let sit for 10 minutes before cutting into squares and serving.
Beat above ingredients until fluffy. Spread mixture on trimmed bread and stack 3 high. Slice in thirds or quarters. Place on cookie sheet and freeze. Bake at 350° for 15 minutes or until golden brown.
Sprinkle broccoli, then chicken, then cheese evenly in the pie shell. Beat eggs, cream, lemon juice, garlic salt and pepper until mixed but not frothy. Pour into shell. Bake in preheated 375° oven for 40 to 50 minutes or until center is set.
Spread beans thinly on a large, flat dish (about 14 to 16 inches). These are available in vegetarian style if you like. Next, mix sour cream with mayonnaise and seasoning. Spread this like a frosting over the beans. Now comes the artistic part. Make the top of the plate into a target by creating circles of the following: center olives, perhaps five or six across, next onions, then tomato and finally avocado. I've found that it's nice to make a final outer ring of black olive slices that's only one slice deep. This usually uses up the whole can.
Mix butter and flour in a large bowl with a fork until mixture is the consistency of "rice". Add buttermilk and mix well. Turn onto a well-floured board and roll to a 1-inch thickness. Cut with a biscuit cutter and bake in a preheated 400° oven until golden brown.
In a large skillet, place garlic and tenderloin* and cook over medium heat. Add cashews, honey and water. Cook until water is reduced. Add lemon juice and soy sauce. Mix in Oriental vegetables and let simmer for 3 to 4 minutes. Do not overcook. Allow vegetables to stay crisp. Serve over rice.
Use a large round plate (12 to 14-inches). Layer the ingredients in order of the recipe. Chill for 1 hour. Serve with nachos.
The shrimp recipe came from Southern Living when we were living in Texas. The ham and broccoli biscuits are from a neighbor of our first apartment in Iowa. Lemon Ice is from a friend of my mother's in Iowa.
Dissolve gelatin and sugar in hot water; cool. Add juices; chill. Add ginger ale just before serving.
Mix the night before. Bake early next morning. Together in bowl, combine warm water, yeast and 1 teaspoon sugar. Let stand about 10 minutes. In a large bowl, mix milk, sugar, margarine, molasses, salt and 2 cups flour. Mix until smooth. Add 1 cup flour and the oats. Mix. Add flour to make soft dough. Knead 10 minutes until smooth. Add flour as needed. Cover with plastic, then towel. Let set 20 minutes. Grease 2 (8 x 4 x 3-inch) loaf pans; divide dough. Place in pan. Brush top with oil. Cover loosely with plastic. Refrigerate 2 to 24 hours. Remove; let stand 10 to 15 minutes before baking. Bake at 375° for 30 to 40 minutes. Makes 2 loaves.
Salt and pepper quail; roll in flour. Saute in butter until browned. Add wine and stock. Simmer 15 minutes, turning several times. Add grapes and heat just until the grapes are warmed. Place quail on a hot plate; spoon sauce over. Arrange grapes around quail. Sprinkle with almonds that have been browned in a little butter.
Brown meat, onion and garlic; drain grease. Add egg, 2 c. mozzarella cheese, bread and milk; mix well. Cook manicotti according to package directions. Stuff shells with meat mixture and place in a 9 x 13 pan. Pour spaghetti sauce over shells and sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 35-45 minutes.
Squish out a flat spot in the middle of bread the size of a half-dollar. Tear out a hole the size of a quarter in the middle of flat spot. Melt butter in frying pan and cook 1 side of the bread in it. Take it out; put in more butter and put in the other side of the bread. Put the egg on top with the yolk in the hole. Cook it awhile; turn it over and feed it to a hungry kid.
Cut chicken into bite-size pieces. Place into large bowl. Pour buttermilk over chicken and add as much garlic salt, as desired. Refrigerate overnight or at least 6 hours. Remove from the buttermilk and roll in flour and deep fry.
Cut sausage in half lengthwise. Cut into 1/4-inch thick half slices. In a 4-quart pot with a lid, saute the sausage in the olive oil until lightly browned. Add the onion, cabbage, celery and carrots. Cover. Cook over low heat 5 minutes, stirring once. Add the lentil soup and tomatoes with liquid. Stir well. Simmer, covered, 10 minutes. Stir in dried parsley and a little garlic powder. Cover and let sit off heat for 30 minutes. Add more garlic powder if desired. Reheat when ready to serve. This is a great winter dish and easy to prepare. I also add a few drops of Tabasco sauce to my bowl.
Cook garlic and onion in oil. Add chicken and brown. Combine paste, water, salt and pepper; pour over chicken. Cover and cook over low heat until tender, 60 minutes. Add mushrooms and wine.
Beat egg yolks and add milk. Sift flour, cocoa and salt; place in top of double boiler. Stir 1/3 of milk and egg mixture into dry ingredients. Cook until mixture thickens; then add butter and vanilla. Cool; pour into baked pie shell. Put beaten egg whites on top and brown.
Mix Bisquick and sausage. Heat Cheez Whiz in microwave. Add Cheez Whiz to Bisquick and sausage. Heat oven to 425°. Make balls. Bake for 10 minutes.
Pressure cook or microwave chicken until tender. Remove chicken from bones while the fowl is warm (easier to do than when it is cold). Mince into small pieces. (Pour off broth and use to cook rice in.) Pressure or boil rice until tender. Mix and warm chicken soup and milk. Mix chicken, rice and soup mixture in one bowl. Serve warm. Serves 8.
Make alternate layers of potatoes, butter, cheese, flour and salt in buttered baking dish. Add milk and bake, uncovered, in hot 400° oven for 50 to 60 minutes.
Brown ground beef, onions and green pepper and then add all other ingredients and bring to boil. Lower heat and simmer until thick and serve.
Combine flour and powdered sugar; add margarine, mixing well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes or until lightly browned. Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill.
Mix together and pour into an 8 x 8-inch greased pan. Bake for 35 minutes in 350° oven.
Mix whipping cream, pet milk, condensed milk, vanilla, eggs, sugar, and ice cream mix. Add Butterfingers. Put in ice cream freezer. Fill to fill line with milk. Process until frozen.
Cream peanut butter and vanilla. Add sugar and mix with hands. Make into balls. Insert toothpicks and chill. Melt chocolate chips and wax in a double boiler. Dip each ball and place on waxed paper. Makes 5 pounds.
Preheat oven to 350 degrees. Spray 14 inch pizza pan with cooking spray. With floured hands, press cookie dough into pizza pan to evenly cover the bottom. Bake dough 12 to 15 minutes until golden brown. Cool cookie crust in pizza pan on wire rack. In medium bowl, using a whisk, prepare instant pudding as label directs, but use only 1 cup of milk and add almond extract. Remove cooled cookie crust to serving platter. Evenly spread pudding on top of cookie crust. Arrange fruits in attractive pattern on top of pudding. Cover and refrigerate until ready to serve.
Mix margarine, cheese, salt, red pepper and garlic powder. Add flour and mix well. Roll into a roll and chill. Slice and bake at 350° for 10 minutes.
Drain juice from fruit and add enough water to make 2 1/2 cups liquid. Cook with all dry ingredients until thick. Add all fruit and Cool Whip. Chill.
Combine white flour, sugar, baking powder, baking soda and salt. Cut in butter until it is small pieces. Stir in wheat flour and rolled oats. Make a well in the center; add buttermilk and molasses. Stir until thoroughly moistened. Gather into a ball and place on a floured board. Knead 5 times and shape into ball. Pat into a circle. Using a sharp knife, make a cross on top to allow expansion. Place on slightly greased baking sheet. Bake at 375° for 40 minutes. Loaf should be brown and sound hollow. Brush bread with melted butter. Makes 1 loaf.
Heat oven to 325°. Sift together first 3 ingredients. Melt chocolate, add shortening, stir until smooth. Stir sugar into beaten eggs. Stir in chocolate mixture. Add flour mixture and stir. Add milk, vanilla and walnuts; stir. Pour into greased 8 x 8 x 2-inch pan. Bake 1 hour. Remove from pan. Cut into bars.
Precook carrot sticks until tender (not quite done). Place salt in carrots as they cook. After cooking, arrange slices in bottom of square dish. Spread diced bell pepper over slices. Mix orange juice, brown sugar and finally milk. Pour over peppers and carrot sticks. Sprinkle Parmesan cheese over dish. Cook until top mixture thickens. Do not get real thick but until mixture soaks into the carrots. Usually 20 to 30 minutes at 350° will be sufficient.
Clean and quarter strawberries. Mix sugar and berries together and let stand for 5 minutes to allow juice to form. Yields: 4 servings.
Combine cooked chicken, celery and pineapple. Separately, combine 1/2 cup mayonnaise with dressing mix and 1/4 cup reserved pineapple juice. Add to chicken mixture and toss to coat. Great cool dinner on a hot summer day! Serves 4 to 6.
Put all ingredients in a bowl and mix well. Chill 1/2 hour. Make small balls. Bake for 15 minutes at 350° on a greased cookie sheet. Do not allow to brown. May be frozen and then baked.
In a 1 1/2-quart casserole, arrange chicken breasts with thicker parts toward outside of dish. Cover and microwave on High for 8 to 10 minutes, until chicken is cooked through. Remove chicken to plate; keep warm.
In a saucepan combine brown sugar, cornstarch and salt. Cut pineapple into small wedges. Add to saucepan with the pineapple syrup. Cook and stir until mixture thickens and bubbles. Add butter or margarine, lemon juice and sliced beets. Cook over medium heat about 5 minutes or until mixture is heated through. Serves 4 or 5.
Boil cranberries in 1 quart water for 20 minutes. Do not stir. Strain and add red hots, sugar and cloves. Stir and boil until red hots dissolve, then add remaining water, orange juice and lemonade. Bring to a boil. Serve hot or cold.
Cook sliced squash in water. Drain well and mash with potato masher. Add all remaining ingredients, except 1/2 of the melted butter and the crackers. Pour mixture into a nongreased loaf baking dish, then pour the rest of the butter and cracker crumbs on top. Bake at 375° for 50 minutes or until brown. Yields 4 to 6 servings.
Boil potatoes. When done, drain. Set aside. Heat soup; add margarine until melted. Blend in sour cream, onions and cheese until melted. Pour mixture over potatoes and bake 45 minutes at 350°.
Beat together sugar, eggs, zucchini and oil. Add next 6 ingredients. Mix well. Add pineapple and nuts. Pour into 2 greased and floured loaf pans. Bake at 325° for 35 to 45 minutes.
Toss ingredients together. In a small bowl, stir salad dressing, yogurt and honey; fold in fruit. Cover and chill for 2 to 24 hours.
In bowl combine chicken breasts, lemon juice, the melted margarine, 1 tablespoon lemon pepper and 1 tablespoon seasoned salt. Let sit 10 minutes.
Heat together sugar, vinegar and salad oil. Pour over drained vegetables. Marinate overnight in refrigerator. Serves 10 to 12.
Mix all ingredients well. Pour in a graham cracker crust. Chill for several hours.
Combine graham cracker crumbs and margarine for crust. Mix condensed milk, cream cheese and lemon juice. Chill. Layer crust, condensed milk mixture, cherries (hold out a few for topping) and Dream Whip, as directed.
Combine all ingredients; shake well. Chill and keep refrigerated. Shake well before using over tossed salad. Yields 50 servings.
Cook noodles with oil in salted water for 15 minutes. Drain. Combine beef, onion, green pepper and seasonings and cook until crumbly in oil. Add tomato paste and water or tomatoes and simmer 5 minutes. Blend eggs and cottage cheese. On baking dish, put thin layer of meat sauce, then cottage cheese, then egg mixture, then Mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Mix and press into 13 x 9-inch pan cake mix, egg and butter. Mix confectioners sugar and cream cheese (softened). Pour over first mixture and bake at 325° for 40 to 50 minutes. Don't peek into oven. Cool and cut into squares.
Mix in blender the first 3 ingredients until smooth; add remaining ingredients. Chill until very cold. Serve in hollowed out red cabbage (flatten bottom by slicing off a piece so it will sit straight). Surround with fresh vegetables on a large platter. Makes 3 cups; 1/4 cup = 66 calories.
Mix all but corn flakes and butter in saucepan. Stir over low heat until blended. Stir in potatoes. Pour into greased 9 x 13-inch pan. Melt butter. Stir in corn flakes. Sprinkle over potato mixture. Bake at 350° for 45 minutes or until golden brown. Can prepare ahead and refrigerate.
Place all ingredients in blender and blend for about 35 to 45 seconds. This is a cool, refreshing drink and great for any time of year! Kids love it.
Combine apples, chicken or tuna, celery and pecans in large bowl. Mix orange juice, mayonnaise and sour cream to make dressing. Toss all together with dressing and lettuce. Use only enough dressing to thoroughly moisten salad. Use as much broken lettuce as desired. Serve with crackers for a salad meal.
Use 10 to 12-cup coffee maker. Place tea bags in basket and run water through. Pour into gallon container. Add sugar and fill to top with tap water. Add lemon to taste.
Mix together the night before needed. Chill and serve with raw vegetables. Can be served with round rye bread. Hollow out a 6 x 3-inch hole and put in dip. Use vegetables and bread with dip.
Preheat oven to 350°. Melt 1 stick margarine and put in flat dish. Crush croutons in plastic bag with rolling pin. Mix crushed croutons, Parmesan cheese and garlic powder in another flat bowl. Thaw and dry chicken breasts with a paper towel. Dip each in first the melted butter and then the crouton mixture. Place in a single layer in a baking dish. Pour a little of the remaining melted butter over the chicken. Bake at 350° for 45 to 60 minutes, uncovered, until golden brown.
Grind onion, cabbage, green tomatoes, red peppers and green peppers together and cover with salt and let stand for 2 hours. Drain. Add sugar, celery, mustard seed, turmeric, vinegar and water. Heat this all to boiling point and boil for 3 minutes. Pack in jars and seal.
Put all together; set in refrigerator for 3 hours or overnight. Bake at 350° for 1 hour.
Mix all the ingredients together well. Eight rounded teaspoonfuls of tea mixture to 2 quarts of water.
In large bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend 1/2 minute at low speed. Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover. Let rise until double. Punch down, roll (1/2-inch thick). Cut with doughnut cutter (floured). Place 2-inches apart on a greased baking sheet. Brush doughnuts with melted butter. Cover and let rise for 20 minutes. Bake at 425° for 8 to 10 minutes.
Bring sugar and water to rolling boil. Pour in cranberries, cook about 5 - 10 minutes (they will pop). Take off heat, add mandarin oranges and pineapple. Serve warm.
Coat beef with 3 tablespoons flour. In 8-quart Dutch oven, brown over medium heat in Pam or oil. Cook well on all sides. Add tomatoes, spices and 1 cup water. Heat to boil. Reduce to low, simmer 2 hours, turn meat occasionally. Peel potatoes and carrots. Cut into bite-size pieces. Peel onion, chop fine and chop celery fine. Add to Dutch oven, simmer 35 minutes more until vegetables are done. Remove roast to platter. Arrange vegetables around roast. In a cup, stir 1/2 cup water and 3 tablespoons flour until blended. Add to Dutch oven liquid; cook, stirring until thickened. Makes 12 servings. Contains 395 calories.
Melt first 3 ingredients over low heat. Let stand 15 minutes while you bake a German chocolate cake mix according to directions. Put 1/2 batter into 9 x 13-inch pan. Bake 15 minutes at 350°. Remove from oven; top with chocolate chips, pecans and caramel mixture. Put rest of cake dough on top. Bake at 350° for 20 minutes. (Best to bake a day ahead so caramel sets.)
Cool Hershey bar. Then mix it into Cool Whip. Mix thoroughly. Pour into graham cracker crust. Chill good. Can serve like this or top with Cool Whip.
Mix ingredients by hand. Pour into a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Let frozen dough thaw to room temperature. Meanwhile, in skillet, cook ground beef, onion, garlic, salt and lemon pepper until beef is browned. Add cabbage, Worcestershire and caraway seed. Cook until cabbage is tender. Drain off excess liquid.
Brown ground beef with onion; drain. Add green chilies or Ro-Tel tomatoes. Stir in remaining ingredients. Simmer 1 1/2 hours. Add a clove of garlic, if you want. Serve with corn bread.
Cut toast into cubes and place in greased, 2-quart baking dish. Combine eggs, 1/4 cup sugar, salt, milk, water, raisins and vanilla in a glass bowl or 4-cup measure. Microwave at High 1 minute.
Combine tuna, potato chips, drained mushrooms, onion, pimento, lemon juice, pepper, egg and white sauce. Blend and pack in an oiled mold. Cover mold and place in the bottom of deep-well kettle. Arrange vegetables around mold. Add water and cover kettle. Turn switch to high heat and when steaming freely, turn to low heat and simmer for 45 minutes or until vegetables are done. Serves 6.
Melt 2 tablespoons butter; toss with crumbs, Parmesan cheese and pepper, set aside. Cook carrots, green pepper and onion in salted water until tender; drain. Stir in remaining butter. Top with the crumbs. Serves 6.
Line bowl with lettuce or spinach leaves. Combine all ingredients and put in bowl. Chill.