HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chestnuts in a heavy saucepan. Add broth, cornstarch, sherry, salt, pepper and butter to the pan. Simmer, covered, over very low heat 50 minutes to an hour, until chestnuts are tender. Cook Brussels sprouts separately and combine with chestnuts just before serving. Serves 6 to 8.
Cream butter. Add flour sifted with cornstarch and sugar and knead until smooth. Roll out; place on 9-inch baking tin. Prick all over with a fork. Bake 50 to 60 minutes in 300° oven.
Melt butter in large skillet over low heat. Combine remaining ingredients in mixing bowl; mix until smooth. Pour mixture into skillet. As eggs cook, lift outside edges to allow uncooked eggs to flow to outer edge of skillet. Continue stirring until eggs are cooked, but mixture still has a creamy appearance. Serve or cover and keep warm until serving time. Makes 6 servings.
Mix all ingredients together by hand. Pour batter into a 9 x 9-inch pan and bake at 350° until it is golden brown on top. Serve warm or cold with fresh fruit such as strawberries, blueberries, raspberries or peaches and milk. If cherries are used, remove the seeds and bake the cherries in the cake.
Mix together sugar, flour and cocoa; add milk, vanilla flavoring and butter. Cook over medium heat until it begins to become thick, stirring constantly. Then add beaten egg yolks. Stir and cook 2 minutes. Pour into cooked pie crust. Add beaten egg whites, sugar and flavoring. Put meringue on top and bake until brown.
Put first 3 ingredients in a large mixing bowl and combine. Cook remaining ingredients 10 to 15 minutes, stirring all the time (a heavy kettle works better). When mixture turns a light caramel color, remove from heat and pour over corn mixture. Coat well. Pour out on a greased cookie sheet. Spread. When dry, break in pieces. Keep in covered container.
Cook chicken. Put in greased casserole dish. Pour soup on chicken, then salt and pepper. Make stuffing. Use broth instead of just water with the stuffing (makes it more moist). Spread over chicken, then pour milk over dressing. Bake at 350° for 30 minutes.
Cook Ro-Tel tomatoes until it starts boiling. Brown sausage and drain. Combine Ro-Tel and cheese. Cook on low heat until cheese is melted. Add sausage. Serve hot or cold with chips.
Melt margarine in sauce pan over medium heat. Add flour, dry mustard, salt and pepper. Let mixture bubble for 1 minute; slowly stir in milk. Mixture should start to thicken. Add cheese; stir until melted. Season with hot sauce. Makes about 2 cups. Great over vegetables.
Blend soup and milk; add tuna, peas and pimiento. Heat; stir often. Serve over hot biscuits or toast. Makes 4 servings.
Brown hamburger and onions, then add salt, pepper and garlic. In a 3-quart baking dish, put a layer of browned hamburger, sliced potatoes, kidney beans then repeat; ending with kidney beans. Then add tomato soup on top and smooth. Bake at 350° until potatoes are done.
Mix cake mix, Jell-O, oil, water and lemon rind. Mix well. Beat eggs. Add and beat well. Bake at 350° for 1 hour (or until done). Let cake stand in pan about 10 minutes before turning out. (Bake in tube or Bundt pan.)
Combine cooking oil and sugar. Add eggs, chopped apples, nuts and vanilla. Stir. Add the dry ingredients and mix well. Bake 45 minutes at 300°.
Cook beets until tender. Peel and chop. Put beets into mixture and boil a few minutes again. Pack in jars and pour mixture over beets.
Combine ingredients except whipping cream. Whip whipping cream; fold in with other ingredients. Place in casserole (2-quart). Bake for 35 minutes at 350°.
Grease bottom and sides lightly of a 9 x 13-inch baking pan. Spread 1 tube of cookie dough in the bottom of pan. Combine eggs, cream cheese, sugar and vanilla. Spread over top of cookie dough in pan. Crumble other tube of cookie dough on top of mixture. Bake at 350° for 45 minutes. Refrigerate when cool. Cut into squares.
Place pecans on baking sheet neatly. Toast at 300° for 8 minutes.
Mix cheese, 1/2 cup sugar, lemon juice, rind and cream. Cream together until a whipped cream consistency. Line pie shell with cream cheese mixture and fill with fresh whole ripe strawberries. Cover with strawberry glaze. Make glaze by mashing strawberries with 1 cup sugar. Let stand 30 minutes. Mix with cornstarch and cook until thick and clear. Pour over pie and refrigerate. Top with Cool Whip before serving.
Put in 325° oven; cover and cook for 1 hour and 15 minutes.
Brown ground beef and onions slowly in shortening. Add chili powder, salt and soup. Mix thoroughly and remove from heat. Add milk. Pour into greased pan. Arrange biscuits on top. Bake at 400° to 425° until biscuits are done and golden brown.
In a skillet, heat the oil and cook the garlic for a few seconds. Add the tomatoes; bring to a boil. Let them bubble steadily for 5 minutes. Set the pan aside. Bring a large pot of salted water to a boil. Add the spaghetti; stir until the water returns to a boil. Let the pasta bubble steadily for 6 to 8 minutes, or until it is tender but still has some bite. Before you drain the spaghetti, dip a heatproof 2-cup measuring cup into the pot and remove 1 1/2 cups of the cooking liquid. Drain the pasta; return it to the pot with 1/2 cup of the cooking liquid. Cover the pot; set it aside.
Preheat oven to 350°. Combine eggs and milk in bowl. Stir in flour; mix well. Pour into greased 8 inch square pan. Bake for 30 minutes. Yield: 4 to 6 serving.
Remove stems, and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in a 350 degree oven for 2 to 5 minutes or until they have a sweet roasted aroma, checking frequently to avoid burning. Remove from oven; soak peppers in enough hot water to cover about 30 minutes. Transfer the peppers and 1 to 2 cups of the soaking liquid to a blender container; add garlic, and little salt to taste. Blend until puree. (Add liquid, a little at a time while blending until smooth.) In a large pot add pork broth and pureed chili mixture. Simmer uncovered for 5-10 minutes or until slightly thickened. If sauce is too thick, stir in additional broth. Use sauce for tamales.
Mix well and roll into balls. Place on cookie sheet and bake at 350° for 25 to 30 minutes or until golden brown.
Fry hamburger in oleo. Add water and soup mix, beans, catsup, water, mustard and brown sugar. Bake at 400° in casserole dish until thick and bubbly, 45 to 55 minutes.
Put meat into food processor to chop. Mix cream cheese, onion tops, beef and Worcestershire sauce. Put in a ball or bowl and serve with crackers.
Cook onion in 1 tablespoon butter until soft and tender. In a bowl, combine egg and half and half. Stir in bread crumbs, onion, salt and parsley. Add meat. Mix well. Shape into 1-inch balls. Brown on cookie sheet in oven. In a skillet, melt 4 tablespoons butter. Stir in flour, bouillon and coffee. Add water. Cook and stir until thickened. Add meatballs. Cover and simmer 30 minutes. Makes approximately 60 meatballs. Serve as an appetizer or as a main dish with noodles.
Wash hands before you start. Make dough into small balls. Roll dough in corn flakes. Put honey ball into a plastic bag.
Put sugar, margarine and milk in saucepan; boil 1 minute. Add peanut butter and vanilla. Stir until melted. Pour over oatmeal (nuts too, if desired). Mix and drop by teaspoon on wax paper. Let set until cool and firm. Put in covered container.
Wash the cabbage, using only the heart and tender parts. Slice the large leaves once and cut all into about 2-inch lengths. Cook cabbage in water or broth for 5 minutes. Melt butter; add cornstarch paste made with milk. Cook until thick and add to cabbage. Continue cooking for another minute and serve hot.
Mix flour, salt and sugar in bowl. Pour milk and oil into the flour. Stir until mixed. Divide in half. Roll between waxed paper. Fit pastry into pan. Add filling and top crust; bake.
Generously grease bottom and sides of a 13 x 9-inch baking pan. Reserve 2 to 3 cups dry cake mix for filling. Combine remaining cake mix in large mixing bowl with melted margarine and 1 egg. Mix until crumbly. Press into prepared pan and bake at 350° for 15 to 20 minutes, until light golden brown.
Heat milk to 120 degrees. Melt butter in microwave. Sift together salt and flour. Combine yeast, warmed water and sugar. Combine milk and butter and add to flour mixture. Add dissolved yeast mixture and combine. Knead for 5 minutes, then turn dough onto floured surface. Spray bowl with vegetable spray and add dough. Cover bowl with a tea towel and place in a warm spot for 45 minutes or until dough has doubled. Punch down and turn onto floured surface. Roll dough until 1/2-inch thick. Pinch pieces of dough and roll into 1-inch balls. Spray muffin pan with vegetable spray and place 3 balls into one muffin cup. Allow dough to rise to rise approximately 30 minutes. Preheat oven to 375 degrees and bake for 18 minutes or until golden brown. Yields 24 rolls.
Put uncooked rice, water, onion, salt, pepper, coffee and sausage in pot. Bring to a boil, turn heat down to low after it comes to a boil. Cook for 30 minutes on low.
In a crock-pot, put soup (undiluted), salsa and cheese (cut in small chunks). Set on high, stirring occasionally until all is blended. In a large skillet, brown sausage and ground beef. Drain and add meat to mixture in crock-pot and stir until blended. Can be left on low until you are ready to serve with tortilla chips.
Combine sugar, salt, cream of tartar and water in saucepan. Let come to a full boil and boil 3 minutes. Add 6 marshmallows until melted.
Combine ground beef, breadcrumbs, onion, Worcestershire sauce, eggs, 1 teaspoon salt and pepper. Shape into meatballs about 1 1/2-inches in diameter.
Mix apples and sugar and let stand for 10 to 15 minutes. Add beaten eggs, salt, cinnamon and chopped nuts. Mix; sift together flour and soda and stir into first mixture. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for 40 minutes.
Boil together butter, milk, sugar and vanilla for 5 minutes in a heavy saucepan. Remove from heat and add oatmeal, then cook for 1 minute. Add cocoa and coconut. Drop by spoonfuls onto wax paper and let cool.
Melt margarine. Add remaining ingredients. Pour into a 9 x 13 x 2-inch baking dish. Bake at 350° for 35 minutes. Top with cheese and return to oven until cheese melts.
Mix sugar and cocoa. Add melted oleo, eggs, flour and vanilla. Beat well. Stir in marshmallows and nuts. Bake in greased 9 x 13 pan at 350° for 25 minutes. Do not bake longer!!
Boil the carrots for 5 to 6 minutes, or until tender; remove, and cool. Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool. Add the zucchini to the pot, but do not cook long at all.
Mix all ingredients well. Pour into a well-greased skillet. Bake at 350° for about 1 hour.
Cut potatoes into 1/16-inch thick slices. Toss slices with oil in a large bowl. Heat oven to 500°. Spread potato slices in single layers on baking sheets. Bake 12 to 15 minutes until browned and crisp. Slide slices onto a serving plate lined with a paper napkin and sprinkle lightly with salt.
Mix well. Roll out in very small balls and place on greased cookie sheet. Bake at 350° (about 5 minutes).
Preheat oven to 350° (325° for glass dish). In large mixer bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan.
Fry bacon and crumble into small pieces. Dice green onions. In a large bowl, combine peas, onions, sour cream, Ranch dressing and bacon. Cover with cheese. Chill until ready to serve.
Cook macaroni according to package directions. Strain and rinse in cold water. Butter a baking dish. Place a layer of macaroni in the bottom of the dish and a layer of cheese over that. Season with salt and pepper. Dot with butter. Repeat until the macaroni and cheese are used up. Beat the egg and add to the milk. Pour over macaroni and cheese. Sprinkle the top with crumbs and dot with butter. Bake at 375° for about 45 minutes.
Spread pecans in 9 x 12-inch pan. Drizzle margarine over pecans. Drizzle syrup over margarine. Bake 1 hour at 250° or 300° stirring every 15 minutes. If pecans stick, add more margarine. Spread on brown paper; sprinkle with salt.
Melt oleo; add sugar, eggs and vanilla. Beat until well mixed. Sift flour and soda together. Mix mashed bananas and flour mixture with egg mixture. Add nuts and mix. Bake at 350° in greased and floured tube pan or square pan for 45 minutes. Do not use electric mixer.
In a saucepan, melt jelly with 2 c. soda. Chill the jelly mixture and remaining soda just before serving. Place 6 c. ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls and garnish with candy canes.
Mix Cool Whip, pineapple and marshmallows together, then add pistachio pudding mix. Put in refrigerator and chill for about 3 hours. May add cherries on top if desired. It stays good in refrigerator for days.
Brown meat and onion; drain. Add tomatoes, soup and enchilada sauce. Layer in large casserole dish the soft tortillas, then meat mixture, then grated cheese. Then end with layers of cheese. Bake at 350° until bubbly, about 35 minutes. Serves 6 to 8.
Mix ingredients together. Refrigerate to cool. Roll into balls. Grease cookie sheet. Bake at 325° for 10 to 12 minutes.
Add milk, melted butter, salt and eggs, one at a time, beating well after each addition. Add yeast. Beat in 3 1/2 to 4 cups all-purpose flour, beating well after each addition, until you have a stiff but workable batter. Cover bowl; let rise slowly until double in bulk. Punch down with wooden spoon for a minute, then scrape into well buttered 9-inch tube pan. Let rise to top of pan. Bake in a 375° preheated oven for 45 to 50 minutes, or until bread is golden on top and sounds hollow when rapped with knuckles. Serve warm. Butter outside of bread for soft crust. (Instead of cutting, break with 2 forks.)
Mix all ingredients together, except bread crumbs. Pour into a casserole dish and top with bread crumbs. Bake at 325° for 30 minutes.
Combine all ingredients in a saucepan. Heat thoroughly. Stir occasionally. Good with turkey or ham.
Drain mushrooms. Place in medium bowl. Prick tomatoes with fork. Add to mushrooms along with olives. Add remaining ingredients. Cover and refrigerate for at least 4 hours. Thread mushrooms, tomatoes and olives on toothpicks. Serve as hors d'oeuvre. Yield: 12.
Score bread diagonally in both directions almost to the bottom. Spread bread open and push in mushrooms and cheese.
Sift dry ingredients 3 times. Mix oil and sugar well. Add dry ingredients. Add eggs, pumpkin and nuts. Pour into greased loaf pans. Bake at 300° for 55 minutes. Makes 2.
In large skillet, cook pepper, onion and garlic in shortening. Stir in soup, lemon juice, salt, pepper and shrimp. Heat and serve over fluffy rice. Serves six.
Crust: Combine flour, 1/2 cup sugar and 1/2 cup softened butter. Blend on low speed (scraping bowl often) until particles are fine like meal. Lightly pat mixture in bottom of a 9-inch square pan. Bake 14 to 19 minutes or until golden brown around the edges.
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. In a chilled bowl, fold pumpkin mixture into ice cream.
Beat eggs. Add milk, mustard and salt. Stir in bread cubes, cheese and sausage. Pour in well-greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Sift flour, baking powder, salt and sugar into bowl. Cut in shortening. Add egg and milk. Knead lightly.
Combine potatoes, onion and water in stew pan and cook until tender. Add oleo and mushroom soup and let simmer on low heat for 5 minutes; add black pepper to taste. Serve warm. Serves 2 or three.
In a large bowl, mix all ingredients well. Cover and refrigerate for at least one hour to blend flavors.
Mix together salad dressing, cooking oil and dill weed. Pour over oyster crackers. Let sit in airtight container overnight.
Heat cranberry sauce in pineapple juice. Dissolve Jell-O in 1/2 cup hot water. Add pineapple, pecans and grated rind. Refrigerate before serving.
Blend soup, broth and undrained mushrooms. Cook spaghetti. In buttered casserole dish, alternate layers of turkey, spaghetti, cheese and soup mixture. Top with breadcrumbs or Parmesan cheese. Bake for 25 to 30 minutes at 375°. Serves 6.
Melt together 1 stick of oleo and 8 Milky Way bars. Mix 1 stick oleo, sugar, eggs, flour, soda, buttermilk, vanilla and nuts. Fold in first melted mixture. Bake at 350° for 1 hour and 20 minutes for loaf cake.
Press crescent rolls into pizza pan for crust. Brown sausage and sprinkle over crust. Add hash browns and grated cheese. Add salt and pepper to egg and milk mixture and pour over all; sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes until brown.
Combine all ingredients and mix with wire whisk until smooth. Put into large pot and bring to a very slow rolling boil, stirring constantly, until sauce is smooth. Put aside and let cool several hours.
Sift first five ingredients; set aside. In a bowl, stir persimmon pulp, evaporated milk, dates, raisins and walnuts. In a mixing bowl, beat margarine, sugar, eggs and vanilla well. After beating well, alternately add first two mixture groups, mixing well each time. Bake at 350° for 1 hour and 10 minutes for cakes. Judge time for small loaf pans. Use Pam on loaf pans. Will make 7 little loaves.
Mix in order listed. Drop batter from tablespoon into deep fat at 375°. Fry until golden brown. Drain on paper towels.
Preheat oven to 350°. Mix cake as directed; add cinnamon. Fold in 1 can of cherries and 1 cup chocolate chips. Spray Bundt cake pan. Bake for 1 hour. When cool, serve with spoon of cherries.
Boil and cube chicken. Add celery, onion, pickles, egg whites, pineapple tidbits, and nuts. Mix well. In separate small bowl, mix sour cream, mayonnaise, and enough pineapple juice to make a medium sauce. Pour over mixture and blend well. Serve on lettuce leaf or scooped out tomato. Garnish with paprika.
Boil 1 elephant until tender. Add potatoes, cut in chunks, and add onions, cut up. Cook until vegetables are done and season to taste. Feeds 250 or more.
Stir all dry ingredients together, then add 1 cup melted butter and last add 1 beaten egg. Drop by teaspoon on cookie sheet or roll in balls and then flatten. Bake at 350° for 10 to 12 minutes. Melt 2 or 3 cubes of almond bark and drizzle over cookie. (If almond bark is too thick, add a little oil.)
Mix by hand. Roll into 1-inch balls. Flatten with fork. Bake at 350° approximately 10 minutes until lightly brown.
Brown meat and onion in large skillet until meat loses its red color and onion is light brown. Pour off excess fat. Add the vegetable soup and enough water to prevent sticking. Cover and cook slowly until meat is cooked all through.
Combine 3 packages of chips on bowl. Microwave on Medium for three minutes. Stir mixture and add peanuts and mix well. Drop full teaspoon on wax paper. Cool until firm.
Saute onion and garlic in butter over medium heat. Add meat and brown; add flour, salt, pepper and mushrooms. Cook 5 minutes, then add soup. Simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Sprinkle with parsley. Serve with noodles.
In medium saucepan, melt butter and stir in sugar. Add crumbs (Rice Krispies). Reserve 1/3 cup to garnish. Pat crumbs in 9 x 13-inch pan. Bake in 300° oven for 12 minutes. Cool. In large bowl, mix rest of ingredients except topping. Pour over crust. Top with whipped topping. Sprinkle crumbs over top, then freeze for 4 hours. Remove from freezer for 20 minutes before serving.
Combine all ingredients and pour into a greased casserole dish. Bake plain or top with crumbled potato chips or 1/2 package of dry Stove Top stuffing. Bake, uncovered, at 350° for 45 minutes.
Let butter or margarine reach room temperature. Cream with sugar until fluffy. Add eggs, 1 at a time (critical!!) and blend each egg in well. Add flour, 1/3 of amount at a time, blend well with each addition. Add salt with flour. Mix in flavorings. Bake in a tube pan at 350° for 1 hour.
Combine crumbs, milk, eggs, sugar, salt and fat. Mix well. Add vanilla and raisins. Turn into greased baking tin. Bake in a 350° oven until knife inserted in middle comes out clean.
Brown the chicken lightly. Mix the other ingredients together. Place in a 9 x 13-inch pan. Place the chicken on top. Cover with foil and bake 1 hour at 350°. Remove foil and bake another 20 minutes.
Mix onion, meat and garlic. Cook until browned. Skim off fat. Add the rest and 2 cups water. Cook slowly. The longer you simmer the better flavor it has. Pour over cooked spaghetti.
Melt butter in a large skillet. Add onion, mushrooms and chicken pieces; stir-fry until golden brown. Add water, salt and pepper. Cover; cook over medium heat about 35 minutes. Blend flour, paprika and sour cream. Stir into liquid in skillet. Bring to a boil and simmer for 3 minutes. Makes 6 servings.
Press crescent rolls on cookie sheet. Bake until golden brown. Mix together mayonnaise, cream cheese and Ranch mix, then spread over cooled rolls. Top with chopped veggies and shredded cheese. Serves 8.
Saute butter and onions until onions are tender. Cook broccoli as directed. Mix all ingredients together and bake at 350° for 30 minutes.
Mix all ingredients. Place ribs, chops, chicken or fish in dish and cover with marinade. Let stand for 24 hours or at least 3 hours. Remove meat from liquid and grill over medium-hot coals until nearly done. Brush on barbecue sauce, turning once or twice.
In large skillet, heat oil over medium heat. Add potatoes, onion, garlic powder with parsley, seasoned salt, seasoned pepper and sugar. Cook uncovered over medium heat 25 to 30 minutes or until potatoes are tender and browned. Sprinkle with chopped parsley. Makes 4 to 6 servings.
In one dish, place 1/4 cup flour. In another dish, mix egg with 2 tablespoons water. In third dish or on wax paper, combine bread crumbs, garlic and parsley. Dip chicken pieces in flour, then in the egg mixture, then in crumbs. Chill about 1 hour. Place butter, oil and lemon juice in frying pan. Add chicken; saute for about 7 minutes on each side at low heat. Serve at once. Easy but so good. Chicken can be breaded earlier and refrigerated. Especially good served with a crisp tossed salad and Fettucini Alfredo.
Combine vinegar, sugar, celery seed and salt. Bring to a boil and pour over cucumbers, onion and pepper. Will keep in refrigerator for up to 6 months.
Cook as directed 4 (10 oz) pkgs frozen chopped broccoli. Drain well. Add cheese mixture. Put in 9 x 13 casserole dish. Top with buttered Rye Bread cubes or croutons. Bake at 350° approximately 30 minutes or till bubbly. Serves 12.
Melt butter on low heat. Add onions and saute for 5 minutes. Add the mushroom stems, shrimp, salt, pepper and bouillon cubes. Cook for 10 minutes, stirring constantly. Remove skillet from heat and stir in cheese, bread crumbs, crabmeat and parsley. By then, the mixture should be warm enough to mix thoroughly by hand. Stuff drained mushrooms with stuffing. Mix equal parts of wine and melted butter. Pour on top of stuffed mushrooms and heat in oven 15 minutes at 350°.
Mix first ingredients, sugar, mustard, salt and vinegar. Gradually add onion and oil, then poppy seed. Refrigerate. Serve over fruit salad. This keeps well in refrigerator. Yields about 2 cups.
Heat oven to 375°. Place chicken in deep roasting pan. Cook 1 hour. Heat soup in large saucepan. Cut biscuits in 4 pieces. When soup is hot, drop in biscuits. When biscuits swell, pour them and soup over chicken (when chicken is done). Cook for 15 minutes more or until dumplings are brown, if preferred.
Preheat oven to 400°. Mix ingredients with a fork. Drop into ungreased muffin tins. Bake for 20 to 25 minutes until brown around sides and top. If using small muffin tins, reduce cooking time to 15 minutes. Yield: 12 regular or 24 small muffins.
Coat fruit with flour. Beat the eggs. Add sugar and rest of ingredients. Bake in tube pan; line bottom with paper bag and grease all around. Bake at 325° for 1 1/2 hours.