HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large covered saucepan, simmer meat in broth and water for 45 minutes or until tender. Stir in salt, onion, potato, carrot and celery. Cover and simmer 15 minutes more or until vegetables are tender. Combine flour and lemon juice. Slowly add to soup while stirring. Stir in remaining ingredients. Cook, stirring occasionally, until mixture thickens. Serve hot.
Make bread dough and rise halfway. Press apple wedges in or put cottage cheese in and fold over. Pour sugar and cream over (cinnamon with the apples) and bake at 350° until hollow to tap.
For each bundle use 10 green beans. Wrap 1/2 piece of partially cooked bacon around them and place them in a greased cooking dish or cake pan. Mix 3 tablespoons brown sugar with 4 tablespoons melted margarine or butter. Sprinkle over bundles. Sprinkle a little garlic salt over each. Bake at 350° for 20 minutes (35 minutes if fresh beans are used). Easy, pretty and good!
Melt chocolate pieces in top of double boiler. Add milk. Stir in nuts and chow mein noodles. Spoon into candy-size paper cups or onto a baking sheet. Chill. Makes 25 to 35.
Mix milk, butter and chocolate bits in pan. Heat until chocolate melts. Stir in remaining ingredients, adding vanilla last. Pour into pie shell and bake 35 minutes at 375°.
Put on top of cake before putting in the oven. You can add sliced apples, blueberries or raisins, just one kind. Bake at 350° for 30 to 35 minutes.
Combine all ingredients. Stir well and spread into a lightly greased 1-quart casserole. Cover and bake at 350° for 30 minutes or until corn is tender. Yields 4 servings.
Cut white cheese into 2-inch circles. Cut yellow cheese into 1-inch circles. Place on dark party bread, white cheese, then yellow cheese. Place on baking sheet and bake in oven just until cheese softens. Should look like a sunny-side-up egg.
Spread refried beans in a 10 x 6-inch Pyrex dish (with sides). Mix the sour cream, mayonnaise and taco seasoning together. Spread over beans. Blend avocados and lemon juice in food processor until smooth. Spread over mayonnaise layer the other ingredients in order (green onions, tomato, cheese and olives). Serve with tortilla chips.
Cook sausage. Add onions and cook about 2 additional minutes; drain. Place bread cubes in bottom of buttered 8 x 8 x 2-inch dish. Beat eggs and milk together. Add seasonings. Pour over bread cubes. Place sausage on top. Sprinkle cheese on top. Cover and refrigerate overnight. Bake at 350° approximately 45 minutes. Serves 8.
Beat eggs with sugar and salt until thick. Add dates. Turn mixture into heavy saucepan and cook over low heat, about 10 minutes. Remove from heat and add cereal, chopped nuts and vanilla. When mixture is cool enough to handle, pinch off small portions and form into ball. Then roll each ball in the coconut as you form them. Cool; store in cool dry covered container.
Melt chocolate in double boiler, add the remaining ingredients. Mix well. Spread in wax paper lined pan. Chill until firm, remove from pan and cut into squares.
Mix together brownie ingredients. Place in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Melt butter in medium size baking dish. Pour in flour, sugar, milk and vanilla. After it has been mixed thoroughly, then spoon in pie filling evenly over mixture in pan. Bake at 350° until golden brown and bubbling.
Boil together sugar, syrup, butter and salt until a soft ball forms in cold water (about 5 minutes). Add to popped corn, mix and shape into balls.
Mix together all ingredients except coconut. Shape into balls. Roll balls in coconut for a snowy look. Place in deep freeze.
Beat sugar, butter and egg until creamy. Stir in flavoring. Add flour, salt and baking powder; mix by hand. Form dough into balls and flatten. Place on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Ice with powdered sugar, Pet milk and butter, mixed together. Makes about 3 dozen.
Mix flour, sugar and milk in a square Pyrex dish. Pour peach pie filling evenly into mixture. Slice stick of margarine on top. Sprinkle with sugar. Bake at 375° for 45 minutes.
Soften all cheeses for 45 seconds or less and put in food processor and put on wax paper, then refrigerate.
Mix ingredients and pat out cookie dough on sheet with glass dipped in flour. Bake 350° until edges are lightly browned. Cool.
Cream shortening and sugar. Add unbeaten eggs, one at a time. Add vanilla and milk, alternating milk with flour which has been sifted with salt, soda and cocoa. Add boiling water all at once; stir until well mixed. Bake in three 8-inch layer pans or one 9 x 12-inch sheet cake pan. This is a large, moist cake that will keep well. Bake at 350° for about 30 minutes. Top with your favorite chocolate frosting.
Preheat oven to 375°. Combine butter, peanut butter and Sucaryl. Blend well. Add milk combined with egg and vanilla. Sift flour, baking powder and salt together. Add to first mixture and blend. Drop by rounded teaspoonfuls on greased cookie sheets. Flatten with fork. Bake for 10 minutes.
In a covered saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11 x 7 x 2 baking dish; set aside. Combine chicken, soup, mayo, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Makes 6 servings.
Saute vegetables in oil. Add tomato sauce and seasonings; simmer 10 minutes. Oil a baking dish and lay fillets in a single layer on bottom. Cover with sauce. Bake at 450° for 10 minutes per inch of thickness of fillets with sauce, measured at the thickest part, or until fish flakes easily. Serve over rice, if desired. Makes 4 servings.
Layer all ingredients in order listed. Bake at 350° until bubbly, about 20 to 25 minutes.
Bring the sugar, oil and vinegar to a boil; let cool. Pour over vegetables and let set overnight in the refrigerator.
Cut up and boil squash until tender. Drain thoroughly, then mash. Add rest of ingredients and 1/2 of melted oleo. Mix 1/2 cup bread crumbs and rest of melted oleo. Put squash mixture in 8 x 8-inch casserole dish. Sprinkle crumbs over top. Bake at 375° for 1 hour.
Cut steak into serving size pieces. Coat one side of each piece with flour and tenderizer. In fry pan, put oil and brown meat on both sides. In baking pan, put cut up potatoes and carrots. Season with salt and pepper. Add meat along with 2 to 3 cups water. Sprinkle 1 package onion soup mix over the top of meat and potatoes. Bake covered at 350° for 2 hours.
Spray saucepan with nonfat cooking spray. Melt marshmallows with Smart Beat until marshmallows are melted and remove from heat. Add green food coloring and vanilla. Stir in cornflakes. With slightly sprayed finger, shape mixture into wreath shape with hole in center. Decorate with candies.
Cover rhubarb with boiling water and let stand 15 minutes. Drain and add strawberries in saucepan. Add sugar, butter, water and cornstarch. Cook over low heat until it begins to thicken. Pour over berries and rhubarb in pie baked shell. Put meringue on pie. Bake until brown.
Cut each bacon slice into thirds. Wrap each water chestnut half with bacon slice. Secure with toothpick. Dip in teriyaki sauce. Arrange in circle on cooking grill or bacon rack. Cover with paper towel. Microwave on Full power for 3 to 5 minutes or until bacon is crisp.
Brown chops in 1 tablespoon oil. Drain off excess fat. Combine pineapple, juice, ketchup, onion and seasonings. Simmer. Turn and baste frequently. Stir in green pepper, cut in chunks. Cover; simmer until tender. Thicken with cornstarch. Makes 4 servings. Yields 1 1/2 cups sauce. Serve with rice or noodles.
In a medium covered saucepan cook the sweet potatoes in enough boiling water to cover the potatoes for 25 to 35 minutes or until tender. Drain; cool slightly. Peel the potatoes and cut into 1/2-inch thick slices. Set aside. Core the apple and thinly slice into 1/8-inch thick rings. Cut the apple rings in half crosswise. Place apple slices in a 1-quart casserole. Place sweet potato slices atop apple slices. Sprinkle with the brown sugar and butter flavored sprinkles. Drizzle with the apple or orange juice. Bake, covered, in a 350° oven for 25 to 30 minutes or until heated through. Stir gently to serve, spooning juices over potato and apple slices. Serves 4.
Mix flour, milk, baking powder, egg, 1/2 cup sugar, pudding mix and vanilla together. Pour into a 10-inch pie tin (a smaller pan will not work). Drain peaches, reserving juice. Arrange peach slices on top of dough. Combine the cream cheese, 3 tablespoons peach juice, 1/2 cup sugar and peach flavoring. Spread over peaches, but don't go to the edge with it. Combine 1 tablespoon sugar and cinnamon; sprinkle on top. Bake at 350° for 35 minutes (glass pie pan) or 40 minutes (metal pie pan).
Heat oven to 375°. In saucepan, heat spaghetti sauce and water. Combine Ricotta, 2 cups Mozzarella and Parmesan cheeses. Add parsley. Pour 3/4 cup sauce in a 13 x 9-inch baking dish. Arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta. Spread with 1/2 cheese mixture. Cover with 1/2 cup sauce; repeat layers. Top with pasta and remaining sauce; sprinkle Parmesan cheese on top. Cover with foil; bake for 60 minutes. Sprinkle with remaining 1 cup Mozzarella cheese; let stand 10 minutes. Yields 8 servings.
Combine all ingredients except bread crumbs and butter. Place chicken breasts in sour cream mixture. Cover and marinate in refrigerator for at least 8 hours. Heat oven to 350°. Remove chicken from sour cream mixture and roll in bread crumbs. Place chicken in 9 x 13-inch greased pan. Bake for 45 minutes. Drizzle melted butter over chicken and bake for 10 to 15 more minutes. Makes 8 servings.
Spray pan with nonstick spray. Heat pan to medium/medium-high. Mix milk, eggs and flavoring in separate bowl. Dip bread (each piece) into mixture. Brown each piece of bread in pan. Turn bread and do not allow to burn.
Separate 2 eggs and save egg whites for meringue. Beat the 2 yolks and 1 whole egg. Mix flour with sugar and add to beaten eggs. Add cup of milk. Melt butter and add to mixture. Add 1/3 can of coconut. Bake at 325° for 30 minutes. Beat egg whites until stiff. Add 2 tablespoons sugar and vanilla to egg whites; continue beating until stiff. Spread on pie and sprinkle remainder of coconut on top. Bake until coconut is light brown.
Grind the cranberries and orange in a grinder or food processor. Combine the remaining ingredients and mix with the cranberry and orange mixture. Let stand for 48 hours before serving. This relish freezes well.
Saute onions and garlic in oil. Add rest of the ingredients. Taste and add more spices if desired. You can also add Cajun or creole spice. Cook 30 minutes. Add shredded cheese just before serving. Enjoy!
Line cookie sheet with foil. In medium saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in peanuts. Spread to 1/4-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces. Makes about 15 to 20 candies.
Mix together first three ingredients and bake in a 9 x 13-inch pan at 350° for 15 minutes. Sprinkle marshmallows over cake. Put back into oven until they are puffy. Combine peanut butter chips, Karo syrup and vanilla in a large saucepan and heat until chips are melted. Add peanuts and rice cereal and stir to coat. Drop topping by spoonfuls onto puffy marshmallows. Cool completely and cut into 2-inch squares.
Sift flour. Measure into bowl. Add baking powder and salt. Cut in shortening until mixture looks like coarse meal. Add milk. Stir until soft dough is formed. Turn onto floured board and knead 30 seconds to shape (about 20 kneading turns). Pat dough 1/2-inch thick. Cut biscuits with 2-inch floured cutter. Bake on ungreased baking sheet in a 450° oven for 12 to 15 minutes. Makes 14 biscuits.
Preheat oven to 350°. Boil sweet potatoes until tender, cool. Then peel and mash. Warm apple juice concentrate and mix with softened butter. Beat 3 eggs and combine with butter and apple juice mixture. Add salt, vanilla extract and spices. Stir in the mashed sweet potatoes. Add the cup of milk and beat the mixture well with an electric mixer and pour into the pie shells. Bake at 350° for 1 hour or until the center is firm. Makes 2 pies.
Peel cucumbers, but leave some narrow strips for color. Slice cucumbers very thin and place in a large bowl. Sprinkle with a small amount of salt (will flavor through better if added after slicing each cucumber). Stir well. Let sit for about 15 minutes and liquid will form. Drain liquid and gently squeeze from cucumber slices. Place in bowl with onion. Mix with dill weed, sour cream, vinegar and pepper. Refrigerate until well chilled. Stir and add salt and pepper, if needed.
Make a well in the mix. Add the milk and stir with a fork (about 25 strokes). Turn onto a sheet of waxed paper. Knead well 6 times. Roll out or pat into 1/2-inch thickness on a lightly floured board or pastry cloth. Place on a baking sheet. Bake in a 450° oven about 15 minutes.
Blend the cream cheese and sugar until smooth. Add the pineapple, oranges, cherries, marshmallows and banana. Add the Cool Whip. Put in a 9 x 13-inch pan. Freeze overnight.
Combine first 8 ingredients in large bowl; salt and pepper to taste. Mix until well blended. Pour into greased casserole, then mix last 3 ingredients in small bowl. Spread over top of mixture and bake in preheated 350° oven for 45 minutes. Serves 8 to 10.
Place first 5 ingredients in soup pot. Cover with 1-inch water. Separate meat. Strain broth. Discard bone and vegetables.* Trim any fat from meat that still remains. Add to broth. Boil fine noodles separately** and add as desired. Sweeten to taste.
Prepare cornstarch mixture by mixing 1 teaspoon cornstarch with 1 teaspoon of water. Cut or slice meat and vegetables (2 cups). Heat the wok or skillet until red hot. Add 1/4 or less cup of vegetable oil and follow by the meat. Stir until it is cooked. Add the vegetables and stir for two minutes. Remove contents in the wok to a plate. Add 3 ounces of sauce to the wok. Wait until it starts to boil and then add the meat and vegetables. Stir until boils and add cornstarch mixture to thicken it. Ready to serve.
Soak Nabisco 100% Bran in 2 cups of boiling water. Cream Crisco and sugar. Add beaten eggs and buttermilk. Add All-Bran. Combine flour, soda and salt; add to mixture. Fold in the soaked bran. Bake in greased muffin tins (or use muffin papers) at 400° for 15 minutes. This batter will keep for approximately 10 days in tightly covered container in refrigerator. Spoon out as needed; no need to re-stir.
Scrub sweet potatoes and cut lengthwise into wedges. Preheat oven to 450°. In jellyroll pan, heat butter in oven one minute until melted. Remove from oven. Set aside 2 tablespoons melted butter. Place sweet potato wedges, flat side down, on pan. Brush with reserved butter. Bake for 30 to 40 minutes until golden and fork-tender, turning once or twice; season with salt and pepper to taste. Makes 6 servings.
Heat water; add to cocoa and stir until smooth. Add butter, sugar and salt. Heat until sugar is dissolved; add vanilla and serve. Use for ice cream, pudding topping.
Boil and drain acini de pepe. Drain pineapple and oranges and chill. Save juice. Add sugar, flour, cornstarch, salt, eggs and lemon juice to fruit juice. Cook until thick. Cool. Pour over macaroni. Refrigerate. Drain cherries. Cut in halves. Before serving, mix fruit, cherries, macaroni and Cool Whip.
Blend one stick butter or oleo with one cup of sugar. Add 1 large egg; blend one cup of all-purpose flour. Batter will be like cookie batter (stiff). Push off a teaspoon onto top of fresh or canned fruit in a baking dish. Bake at 350° until dough is brown, about 45 minutes to one hour.
Cream sugar and shortening. Add eggs and beat. In other bowl, mix dry ingredients. Add applesauce and mix well. Add creamed mixture to second bowl and beat. Add raisins and nuts. Bake in floured tube pan for 1 to 1 1/2 hours at 325°.
Mix dry ingredients together in a large bowl; set aside. Dissolve yeast in slightly warmed buttermilk. Add buttermilk mixture and oil to flour mixture. Stir gently and quickly until mixed. Turn dough onto a lightly floured board and knead gently 20 to 30 times. Roll out or pat to a 1/4-inch thickness. With a floured 1-inch biscuit cutter, make 60 biscuits, then brush each biscuit with oil. Place 30 biscuits on an ungreased baking sheet. Place another biscuit on top of each. Cover and let rise in a warm place (about 85°) for about 2 hours. Preheat oven to 375°. Bake 12 to 15 minutes. Makes 30 servings.
Preheat oven to 450°. Grease baking pans. Sift dry ingredients together in large bowl. Blend in shortening. Dissolve yeast in warm water. Let stand 5 minutes. Add buttermilk to yeast. Pour over flour mixture. Mix well.
Combine sugar, flour and salt; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Blend a small amount of hot mixture into egg yolks; return all to pan. Cook for 1 minute (do not boil). Remove from heat. Add butter and vanilla. Cover and chill.
Use ripe firm fruit. Scald and remove skins as you would tomatoes. Stick 6 cloves in each peach. Make syrup of vinegar and sugar; add cinnamon. When boiling, add enough peaches to fill quart jars. Cook until tender, but not broken. Put in jars and fill with syrup. Keep repeating the whole process, until you have used all the peaches and syrup. (If you cook all the peaches at once, they will cook until done.)
Trim Boboli shell (see recipe). Place shell in pizza pan. Trim to fit.
Cut beef in small pieces. Coat with flour and brown on both sides in oil. Mix the 3 tablespoons flour and mustard and combine with remaining ingredients. Cover and cook slowly on top of range 1 1/2 hours.
Cream margarine and brown sugar until fluffy. Add eggs. Blend in flour. Stir in other ingredients except powdered sugar. Spoon batter into a greased 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Dust with powdered sugar. Let cool before cutting. Cake will fall.
Take skin off chicken. Place flour, salt, seasoning and pepper into a large plastic bag. Shake chicken in bag to coat well. Place chicken in a deep baking sheet. Dribble butter on it. Cover with aluminum foil. Bake at 400° for 30 minutes. Remove foil and bake at 450° for 15 to 20 minutes more.
Cook cranberries until they pop and are well done. Run through a sieve. In a large bowl, dissolve 3 cups sugar in 1 cup hot water, then add the berry pulp and stir well. When cool, add juice of 4 oranges and 2 to 3 lemons and stir. Put in any size pan, but the 10 x 3 1/2 x 2 1/2-inch works well. Freeze until partly frozen, then stir well once or twice. Good served at holiday time. Makes about 2 quarts.
Mix sugar and oil; add eggs, pineapple, coconut, nuts and vanilla. Sift flour, soda and salt together. Then add to first mixture. Add cinnamon and nutmeg. Pour into a greased and floured 9 x 13-inch pan. Bake 45 minutes at 350°.
Combine cheese spread and milk; mix well. Toss spaghetti with margarine. Combine all ingredients; mix well. Spoon into 2-quart casserole. Cover. Bake at 350° for 30 to 35 minutes or until hot. Stir before serving. Can also be cooked in microwave.
Drain asparagus, reserving 1/2 cup liquid. Arrange in a casserole dish. Combine the soup, liquid from asparagus, salt and pepper. Mix well. Pour this over the asparagus and sprinkle with the grated cheese. Combine the butter and bread crumbs. Sprinkle this over the cheese. Top with almonds. Bake at 350° for approximately 30 minutes.
Mix together carrots and raisins. Combine oil, vinegar, mayonnaise, honey and dill weed in jar with tight fitting lid. Shake well until blended. Add to carrot mixture and mix well. Chill before serving.
Make cake as directed on box. Punch holes in cake 3 or 4 inches apart as cake comes out of the oven. Cook pineapple and sugar together for 5 minutes. While cake is still warm, spread all of this mixture over the entire cake.
Heat corn syrup and sugar until boiling. Add peanut butter. Add cornflakes, nuts and raisins. Spread evenly in a buttered 9 x 13-inch pan. Let it cool. Cut in squares.
Cream margarine and sugar. Blend in vanilla. Combine salt, flour and nuts; mix well. Shape into 1-inch balls and chill 1 hour. Mix together nutmeg and confectioners sugar. Bake cookies at 300° for 15 to 20 minutes. While warm, roll in nutmeg mixture. Makes about 86 cookies.
Brown beef; add onions and brown lightly. Add green pepper, tomatoes and salt to taste. Cook until tomatoes cook done; add water until soupy and cook slowly 1 1/2 hours. Place beans in pot with more water, if needed. Add chili powder and cook 1/2 hour more.
In dry boiler, sprinkle red pepper, black pepper, salt and flour. Over medium heat, stir until flour mixture is brown. Add 2 cups broth; stir until thick as desired. More or less broth may be used.
Brown meat and onions; drain. Mix ranch dressing and taco seasoning pkgs. into meat. Add all other ingredients and simmer 1 hour. Makes 12 - 1 cup servings (2.5 Weight Watchers pts. per serving).
Slice potatoes very thin. Place half of potatoes in an oiled 2-quart casserole dish. Add a layer of onion slices. Sprinkle with half the dried parsley, salt and pepper. Add 1/2 cup shredded cheese and top with half of the butter pats. Repeat the layers. Cover the dish and cook in microwave on High, 15 minutes or until potatoes are tender.
Brown hamburger; add onions, peppers, refried beans, and 1 package per pound taco mix and fry. Break up tortilla chips and place in pan. Take hamburger mixture and pour over chips. Put shredded cheese on top and bake until cheese is melted. Top with tomato and lettuce. Enjoy with your favorite dressing.
Melt butter in pan and add onion. Add potatoes, water and stock cubes. Bring to a boil. Lower heat and simmer for 30 minutes. Add creamed corn. Reheat. Do not boil. Serve and sprinkle with chives.
Mix cake mix according to package. Bake in a 9 x 13-inch pan at 350°. Cool. Combine cream cheese, pudding and milk and beat for 2 minutes. Put on cake and refrigerate until set. Mix pineapple and Dream Whip (prepared). Put on top of pudding mixture. Refrigerate.
Combine milk with water; add margarine and heat to scalding. Pour over bread crumbs. Stir well and set aside. Beat eggs slightly and add remaining ingredients, continuing to mix well. Combine thoroughly with milk mixture and pour into greased 6-cup baking dish. Bake at 350° for 45 minutes or until set. Serve hot or cold.
Mix all ingredients, except for 7-Up. After frozen juices have melted, add chilled 7-Up.
Grease 2 large loaf pans or 4 smaller pans and flour. Place dry ingredients in a bowl; blend and make a well. Mix all liquid ingredients together. Add to the well of dry ingredients, then add zucchini and nuts. Pour into pans and bake for 55 minutes at 350°, 35 minutes for small pans, 15 minutes for mini muffin pans. Cool before removing from pan.
Combine all ingredients. Store in closed container in refrigerator. Will keep for 2 weeks. Makes 11 (1/2 cup) servings.
Line bottom of pan with chicken. Blend cream soup, chicken broth and sour cream; pour over chicken. Make Stove Top as directed and spread over top. Cook at 325° for 45 minutes, covered. Cook 15 more minutes uncovered. Recommend cookie sheet under casserole dish; it may bubble up.
Halve 1 cup berries. Combine with sugar, water and cornstarch. Cook over low heat until it thickens. Cool, then stir in the remainder of the quart of berries and a few drops of red food coloring. Pour into baked pie shell. Chill well.
Break the lettuce in bite-size pieces. Prepare other vegetables and add to lettuce. Drain olives. Crumble cheese; add to salad. Add oregano and dressing just before serving. Put anchovies on top. Garnish top with a few black olives and Feta cheese.
Saute turkey, onion and peppers. Add rest of ingredients and cook over medium heat until desired consistency. Flavor improves with length of cooking time.
Sift dry ingredients into mixing bowl. Combine beaten egg and milk. Stir into flour mixture along with shortening. Mix until all ingredients are blended. Peel and slice onion 1/4 inch thick. Break into rings. Dip a few at a time into batter. Drop into hot deep fat; fry until golden brown. Drain on absorbent paper.