HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown steak in a little olive oil. Slice as if you were going to stir-fry. Salt and pepper. Add onion, garlic, tomatoes and A.1. Simmer a little, then add meat to the cooked noodles and mix up. Stir and simmer it until it is done to your taste. Very good.
Drain asparagus and place in bottom of dish. Crush a layer of potato chips over asparagus. Cover potato chips with a layer of grated cheese and spread one half can of mushroom soup over cheese.
Preheat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth, 15 seconds in blender or 1 minute with hand mixer. Pour into pie plate. Bake until top is golden brown and knife inserted in center of pie comes out clean, about 30 to 35 minutes. Cool 5 minutes.
Drain, cool and cut up potatoes. Add all ingredients and mix real good. It is best if let set in refrigerator over night.
Brown ribs on all sides in skillet. Mix all ingredients with kraut with hands. Put in Dutch oven or roaster with lid. Put ribs on top and push down into kraut mixture Bake 2 hours at 325° basting twice. Add more stock if liquid gets low; don't let boil away.
In a paper bag, place dry ingredients (garlic powder, paprika, thyme, Parmesan cheese, parsley and bread crumbs). Coat chicken by shaking a few pieces at a time in the bag. Oil a shallow roasting pan. Pour in water and put in chicken pieces bone side down. Sprinkle chicken with oil and melted margarine. Bake at 350°, uncovered, for 30 minutes. Pour wine over chicken. Lower oven to 325°. Cover pan with foil. Bake 15 minutes more. Remove foil; raise oven to 350°. Bake another 10 minutes.
Mix softened cream cheese with the chopped cilantro, chilies, garlic powder and hot sauce. Spread mixture on top of tortillas and roll them up. Put into refrigerator for 30 minutes. Remove and cut into pinwheel slices. Serve with salsa for a great Mexican dip!
Combine all ingredients in double boiler. Cover and cook over low heat until hot, about 25 minutes or more. Add more milk, if needed. Serve over toast, rice, noodles or patty shells.
Mix all ingredients except the soup and shape into 12 balls. Roll in 1 1/2 tablespoons flour. Brown. Mix and add the soup and 2/3 cup water. Cover and simmer about 15 minutes. Serve over 3 cups hot cooked noodles.
Mix all ingredients together with your hands. Divide meat into 2 portions and roll into 2 long rolls about the length of a regular size cookie sheet. Put each roll tightly in foil and refrigerate for 12 hours. Bake unrolled in aluminum foil for 50 minutes at 350°. Be sure to drain grease when you remove from oven. Slice into any size thickness portions you want.
Cut bacon and beef into cubes. Fry together with crumbled sausage. Remove most of fat. Add chopped onions; fry until onions are clear. Add garlic (minced). Put in large kettle with water to cover and simmer until beef is tender. Add hydrated mushrooms, potatoes (cut in chunks), chili powder, salt, pepper and shrimp. Then add macaroni and more garlic, if desired. Cook until well done. Add more water if needed.
Mix all dry ingredients. Work in shortening and cheese with a pastry fork; stir in milk. Drop by teaspoon onto ungreased baking sheet. Bake at 400° for 12 or 15 minutes. Use extra sharp cheese (sharp wine Cheddar).
Cream together sugar, eggs and oil. Add carrots and pineapple. Mix well. Add flour and spices. Pour into 3 greased and floured pans. Bake at 350° for 30 minutes.
Beat milk and egg together. Combine 2/3 cup sugar, the cornstarch, cocoa and a pinch of salt. Gradually stir in milk mixture. Cook over medium-low heat, stirring frequently until mixture comes to a boil, 10 to 12 minutes. Boil, stirring 1 minute. Remove from heat and stir in vanilla. Pour into cooled pie crust. Refrigerate. Spoon whipped topping over pie. Refrigerate.
Mix all ingredients together. Serve as a dip with potato chips, crackers, etc. Serves approximately 16 to 20 people.
Cook rice according to package directions. Add Velveeta while rice is hot to melt. Add other ingredients. Mix well. Bake at 300° for 20 to 25 minutes, stirring thoroughly, once. Remove from oven. Top with shredded cheese.
Grease a 10-inch pie plate. Brown beef and onion; drain. Spread in dish. Beat milk, eggs, baking mix, salt and pepper 1 minute with beater. Pour over contents in plate. Bake 25 minutes. Top with tomatoes and cheese. Bake 8 minutes. Add favorite toppings: mushrooms, peppers, etc.
About 2 1/2 hours before serving or early in day, place sliced tomatoes, Feta cheese, onion and olives in a 13 x 9-inch glass baking dish. In a small bowl with fork, mix olive oil, vinegar, parsley, sugar, basil, salt and pepper. Pour dressing over tomato mixture. With rubber spatula, gently lift tomato slices to coat with dressing. Cover baking dish and refrigerate at least 2 hours to blend flavors.
Bake chicken for 30 minutes at 350°. Mix cranberry sauce, apple, raisins, nuts and curry. Spread sauce mixture evenly over chicken. Bake 30 minutes. Serve over couscous, rice or noodles.
Combine jello and dry cake mix. Add apricot nectar. Add oil slowly then eggs one at a time until all are mixed well. Beat with mixer about 4 minutes. Bake in tube pan at 350° for 1 hour. When cake is done, allow to stand 3 or 4 minutes and turn out on cooling rack. Glaze while hot.
Mix everything but 1/2 cup pecans. Form in ball. Roll in remaining pecans.
Mix sugar, water and cornstarch and let come to a rolling boil. (Stir constantly until thick.) Remove from heat and stir in jello and strawberries. Pour in 2 baked pie shells or graham cracker crusts. Refrigerate until firm. Top with whipped topping.
Combine all vegetables in a large bowl; set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight.
Slice onions. Melt butter in large saucepan on high heat. Add onions and pepper to butter. Saute until mixture is golden brown, stirring often. Remove from heat. Gradually add broth, stirring constantly. Stir in water and bay leaf. Return to high heat and bring to boil, stirring constantly. Reduce to low heat. Cook uncovered 30 to 40 minutes. Discard bay leaf. Salt and pepper if desired. Put in individual soup bowls. Toast slices of French bread. Float on top of soup. Sprinkle grated cheese liberally on toast. Broil in broiler until cheese melts. (Be sure to use ovenproof bowls.) Serves 4 to 6.
Combine all ingredients, except bacon, in 1-quart glass casserole. Top with bacon pieces. Cover with glass lid or plastic wrap. Microwave on Reheat for 12 to 14 minutes or until mixture bubbles. Let stand, covered, for 3 minutes before serving. Yields 4 servings.
No sifting. Just put all ingredients in bowl and beat the dickens out of it. Not necessary to grease pan. Makes a very moist dark black chocolate cake. Bake at 350° for 35 to 40 minutes.
In large skillet over medium heat in 3 tablespoons margarine, cook chicken 10 to 15 minutes, or until browned on both sides. Remove chicken; keep warm. In same skillet in remaining margarine, cook broccoli and carrots until carrots are tender. In a small bowl, combine soup and milk; add to broccoli and carrots. Heat to boiling. Add salt and pepper. Return chicken to skillet; reduce heat to low and simmer 10 minutes or until chicken is fork-tender. Makes 4.
Mix beef stew, green beans, soup and 1/2 can of onions in casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions; return to oven for 5 minutes.
Remove rind from lemons, then squeeze lemons and set juice aside. Combine lemon rind, water and sugar in a saucepan; boil 5 minutes. Discard lemon rind. Stir in lemon juice and remaining ingredients. Chill.
Soften cream cheese. Mix in (defrosted) Cool Whip. Make pie crust by crushing vanilla wafers into coarse powder; mix together with butter. Place in bottom of baking dish. Optional: Sprinkle slivered almonds on top. Bake at 350° for 10 minutes or until brown. Cool crust. Place cream cheese mixture over crust and top with can of cherry pie filling. Enjoy. It's very rich. Need only small squares.
Bake potatoes. Cut into halves and scoop out insides. Brush with butter and broil. Sprinkle with chili powder, salt and onion. Broil 3 to 4-inches from heat for 8 minutes until edges are crispy. Remove and top with the rest of ingredinets. Broil until cheese melts. Top with sour cream and guacamole sauces. Serves 4 to 6.
In small bowl, combine flour, baking powder, baking soda and salt; stir to mix well. Set aside. In large bowl, beat butter. Add sugar; beat until fluffy. Beat in eggs and vanilla. Add flour mixture. Beat until well combined.
Sift cinnamon, cloves, nutmeg and salt into flour. Cream sugar and butter; add applesauce with flour and spices. Stir until well blended, then add soda, nuts and raisins and mix well. Bake in fluted pan for 1 hour or until a clean straw can be smooth after inserting into depth of cake. Bake at 350°.
Top cream cheese with cocktail sauce, then top that with crab meat. Dip with Sociables crackers.
Combine egg whites and vanilla. Beat with mixer at medium speed to form soft peaks. Add sugar gradually, beating to stiff peaks. Add to crumb mixture. Turn into greased and floured 8-inch dish. Bake at 325° for 30 minutes. Top with whipped cream.
Place the vinegar and oil in bottom of pan or casserole. Mix beef, rice, onion, soup, salt and pepper. Form into oblong rolls, about 12 to 14 rolls. Place 12 to 14 cabbage leaves in boiling water to soften. Drain. Wrap each leaf around meat. Roll and place in dish; do not stack. Can be a little crowded. Fill tomato soup can with water and mix soup and water. Pour over rolls. Bake 1 1/2 to 2 hours. Turn rolls after 1 hour. Bake the last 20 minutes, uncovered, at 350°.
In large pot, put all ingredients together, except Carnation milk. Cook over low heat for 1 hour. Simmer another hour; take off burner. Add the Carnation milk (do not dilute milk with water). Stir; let simmer for 15 minutes.
Stir together sugar and flour. Add pineapple (including juice) and milk. Cook over very low heat or in a double boiler. This must be stirred constantly as it will stick very fast.
Cook macaroni as directed. Mix salad oil, vinegar, minced onion, mayonnaise, salt and pepper. Set aside. Add ham, cheese, eggs and peas to macaroni. Add in salad oil mixture and combine well. Chill at least 2 hours before serving.
Mix cake as directed on box. Add 1/3 cup evaporated milk and 1/2 cup margarine to batter. Pour 1/2 batter into prepared 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Melt caramels and 1/3 cup evaporated milk. Pour this over first layer of cake after baked. Sprinkle chocolate chips and pecans on next. Pour rest of batter over this. Bake at 350° for 15 to 20 minutes.
In greased, 9 x 13-inch pan, place 8 slices bread (no crust). Top with Velveeta cheese, ham, bacon or sausage and 8 slices of bread (no crust). Combine eggs, milk, dry mustard and salt; spread over bread mixture. Refrigerate overnight (covered). Top with butter and corn flakes. Bake 1 hour at 350° (uncovered).
Chill liquids. Mix all of the ingredients in a large punch bowl. Add spoonfuls of sherbet.
Mix together Blue cheese, cream cheese and egg. Remove crust on bread and roll out with a rolling pin until flat. Spread cheese mixture on bread and add one asparagus spear. Roll up and place on cookie sheet. Bake at 400° for 15 minutes. Serve warm.
Form into meatballs and cook until done, turning every so often. Mix 1 can tomato soup with 1/2 can water. Pour over meatballs. Cover and simmer for 15 to 20 minutes. Use tomato gravy over potatoes, if you wish. Soup may be doubled, if you like lots of gravy.
Heat oven to 400°. Mix ingredients by hand. Spread in an oblong cake pan. Bake for 15 minutes. Take from oven and stir. Save 3/4 cup for topping and press into pie pan to form crust. Use your choice of cream fillings.
In a large soup pot, combine all ingredients except flour with an additional 4 cups of water. Bring to the boil; reduce heat and simmer, covered, for 25 to 30 minutes. In a cup, combine cornstarch with a bit of water until smooth. Stir into soup. Bring back to the boil and simmer for another 8 to 10 minutes. Makes 6 to 7 servings.
Mix together the flour, salt, soda and baking powder. Mix together eggs, buttermilk and oil. Mix flour mixture and egg mixture together until well blended. Ladle batter onto hot griddle, 2 to 3 tablespoons at a time. Turn when golden brown. Serve with warmed syrup and margarine.
Combine all ingredients, mixing well. Spoon onto cookie sheet. Bake at 350° for 10 minutes.
Place thawed potatoes in buttered baking dish. Salt and pepper top of potatoes. Mix soup, cheese, sour cream and onion. Spread over top of potatoes. Top with crushed cereal and drizzle melted butter over top.
Spray a 13 x 9-inch baking pan with cooking spray. Sprinkle marshmallows on bottom of pan. Prepare cake mix as directed on box. Take out enough batter for 6 cupcakes (bake separately). Pour remaining batter over marshmallows. Combine cherry pie filling and dry gelatin; spread over batter. Bake at 350° for 35 minutes.
Drain juice from pineapple and oranges. Use juice and water to make 2 cups liquid. Bring to boil; pour over jello and sugar. Add chopped cream cheese and marshmallows. Cheese and marshmallows will melt. When cool, add oranges and pineapple. Put in refrigerator until it begins to jell, then add whipped cream and pour into mold. Makes approximately 12 servings.
Combine ingredients except 1/4 cup of Cheddar cheese and bread crumbs. Put into 2-quart casserole dish. Top with remaining cheese and bread crumbs. Bake at 350° for 20 to 30 minutes or until bubbly.
Heat water and sugar until sugar is completely dissolved. Mix other ingredients with sugar water. Divide equally into 3 containers and freeze. Remove from freezer about 3 hours ahead and let base get mushy. Pour ginger ale over mushy base. Serves 50 to 60.
Drain liquid from fruit cocktail and orange slices into bowl. Add sugar to taste and stir until dissolved. Add all fruit, except orange slices, and mix well. Fold orange slices in gently. Chill.
Saute chicken, red peppers, onions and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin and coriander; cook 3 minutes. Stir in beans, tomatoes with their liquid and beer. Bring to boil.
Mix all ingredients in a bowl. Turn mixture into an oblong baking dish. Bake 30 to 40 minutes at 350° uncovered. If mixture seems runny, continue to bake until browned and firm.
Stir strawberry Jell-O into cottage cheese. Add Cool Whip, pineapple, coconut and pecans. Chill before serving.
Drain and crumble bacon. Saute onion in beef drippings, about 5 minutes. Mix catsup and sugar. Stir catsup mix into beef mixture. Stir in pork and beans and all but 2 tablespoons of bacon. Put in baking dish. Top with bacon. Bake at 350° for 40 minutes.
Preheat oven to 375°. In a small bowl combine flour, soda and salt. Set aside. In large bowl combine butter, shortening, sugars and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Drop by teaspoonful on ungreased cookie sheet. Bake 8 to 10 minutes. Cool on cookie sheet 2 minutes, then on rack. Makes 3 to 4 dozen.
Combine ingredients in saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Serve over pasta; top with grated cheese. Recipe makes 2 1/2 cups.
Sift powdered sugar and cream of tartar in bowl. Add egg white and vanilla. Beat with mixer until glossy. Add colors.
Combine all ingredients, except oil, in a bowl and mix well. Heat oil in skillet. Pour 1/2 potato mixture into skillet and cook over medium heat until bottom is browned. Turn and brown other side. Repeat with remaining mixture.
Mix butter, pecans and flour. Place mix in bottom of pan (13 x 9). Bake at 350° for 15 minutes. Let cool. Mix sugar and cream cheese and spread over cooled crust. Mix pudding as directed; spread over cream cheese mixture. Spread Cool Whip over pudding and refrigerate.
Mix all ingredients together and place in a baking dish. Bake at 325° to 350° until chicken is done. No need to add water. Serve over cooked rice or potatoes.
Beat the egg yolks with an electric mixer. Add the milk. Combine and blend in the lime juice. Blend well. Pour into crust. Bake at 350° for 5 minutes in preheated oven. Cool. Serve with Cool Whip.
Preheat oven to 400°. Grease or line 12 jumbo muffin or 24 regular muffin cups. Prepare cake mix and combine nuts, coconut and sugar in small bowl. Spoon batter into cups, filling half full. Sprinkle topping evenly over batter. Bake 20 to 25 minutes for jumbo or 15 to 20 minutes for regular. Cool in pan on wire rack 5 minutes. Remove and cool on rack 10 more minutes. Serve warm or cool completely.
Partly set the first 3 ingredients. Add the next 3 ingredients; let set until firm. Make the sauce (like a white sauce).
Cream shortening and sugar; add egg and vanilla. Sift dry ingredients; add alternately to creamed mixture with yogurt. Mix well; add apricots. Pour into greased 9-inch tube pan. Bake at 350° for 50 minutes. Remove from pan; dust with powdered sugar.
In saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and pumpkin. Cook and stir until thickened. Remove from heat; take out small amount of hot mixture and stir into beaten egg yolks. Return to hot mixture and cook 2 minutes longer. Remove from heat and stir in margarine and flavoring. Cool to room temperature; pour into pie shell. Top with meringue.
In a mixing bowl, cream butter and sugar. Beat in egg, banana and vanilla. Combine flour, baking powder and salt. Stir into creamed mixture. Add walnuts. Spread evenly into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes. Sprinkle with marshmallows, chocolate chips, and cherries. Bake 10 minutes. Cool on a wire rack. Cut into squares. Makes 24 - 30 bars.
Saute garlic and onion in oil and butter until transparent. Add squash and chicken stock. Simmer until squash is tender. Transfer in batches to blender, adding a little milk to each batch. Blend until smooth. Stir in salt, pepper and onion. Should be thick. Garnish with parsley or sliced squash.
Mix filling ingredients together. Pour into pie shell. Bake 40 minutes in 350° oven or until filling is set.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids (120° to 130°). Add to dry ingredients. Beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 loaf pans that are greased and sprinkled with cornmeal. Let rise in warm place 45 minutes. Microwave on High 13 minutes. Allow to set in pans 5 minutes. Toast when ready to use.
Dredge the chicken in the flour seasoned with salt and pepper. Saute the chicken in three tablespoons butter until tender. Remove from frypan and keep warm. Using the same pan, make a sauce with the flour, butter and chicken stock. Stir until thick and smooth. Add mushrooms, tomatoes, olives and white wine. Simmer for about ten minutes. Pour the sauce over the chicken and serve with hot noodles. Serves four.
*Use 2 good size yams that have been cooked and peeled or 16 ounce can whole yams, drained.
In shallow baking dish, combine potatoes, mushrooms, celery and onions. In 1 pint jar with tight fitting lid, combine remaining ingredients, except pepper; shake well and pour over potato mixture; mix well. Cover; chill 3 to 4 hours to blend flavors. Serve with pepper, if desired. Refrigerate leftovers. Makes 6 to 8 servings.
In 4-quart saucepan, over high heat, cook beef and onions until meat is browned, stirring occasionally. Stir in chili powder. Cook 1 minute. Stir in tomatoes with liquid, sugar, salt and pepper. Over high heat, cook to boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring often. Stir in beans. Spoon mixture into 12 x 8-inch baking dish. Preheat oven to 400°. Prepare corn muffin mix batter according to package directions. With a spoon, spread corn muffin mix over top. Bake for 15 to 20 minutes.
Mix well all ingredients and bake at 350° for about 15 to 20 minutes.
Make a baking powder biscuit dough, roll out one-fourth inch thick. Have chopped apples or peaches that cook well, sprinkle on dough, roll up tight, put in baking pan that has in it half cup melted butter, two cups granulated sugar, two cups boiling water. Bake in a moderately hot oven two hours. One and a half cups flour for dough, one good pint fruit will serve six people.
Combine butter, lemon juice, Worcestershire sauce and garlic salt and mix well. Fold in grated cheese and flaked crabmeat. Add sliced olives if desired.
Cook beef, onion and celery in oil until onion is soft. Add other ingredients except cheese and parsley and simmer 20 to 25 minutes. Just before serving, fold in American and Parmesan cheese and sprinkle with parsley. Makes 6 to 8 servings.
Scald milk, butter 1 tbsp sugar and salt together and let cool enough so as to not kill the yeast. Add dry yeast and mix well.
Combine the 5 tablespoons of sugar with the cinnamon. Put the apples into the mix. Sift the flour, remaining sugar (2 cups), baking powder and salt into a bowl. Make a well in the center and pour in the oil, eggs, orange juice and vanilla. Beat with a wooden spoon until well blended. Pour in one-third of the batter; ring with one-half of the apples, then one-third of the batter, then apples and top with remaining batter. Bake for one and one-quarter hours at 375°. Cool in the pan.
Boil and cool chicken. Remove from bones and skin. Cube potatoes and slice carrots (cook until tender); drain. Place chicken in a 9 x 13-inch dish. Add chicken soup, broth, drained garden peas, potatoes and carrots. Sprinkle with salt and pepper.
Blend sugar, eggs, butter and milk. Sift flour, soda, salt and spices. Blend with egg mixture. Bake at 350° about 8 to 10 minutes.
Cream butter and cheese with hands until smooth, then work in dry ingredients until a firm dough is made. Run through cookie press. Bake at 375° until light brown.
Beat together the eggs, pumpkin, oil and water. Add the remaining ingredients. Pour batter in 2 buttered loaf pans. Bake at 350° for 1 hour and 15 minutes or until a straw from a witch's broom comes out clean.
Spray a 13 x 9-inch pan with Pam and put chicken in bottom. Next, layer drained broccoli on chicken. Salt and pepper. In small saucepan, combine soup, Velveeta, chicken broth, sour cream and fresh mushrooms. Heat until cheese is melted. Pour over broccoli. Crush cracker crumbs and add melted margarine. Sprinkle on top. Bake at 350° for 30 minutes.
Mix together, bring to a boil and stir constantly the pineapple, sugar, lemon juice and jello. Cool slightly; add strawberries. Let slightly congeal and fold in whipped cream. Cover bottom of 13-inch Pyrex pan with broken pieces of angel food cake. Pour mixture over cake. Cut into squares and serve with whipped cream on top.
Season flour with salt and pepper. Dredge chicken in flour. In a frying pan, saute chicken in melted butter until lightly brown on both sides. Add wine so it almost covers chicken. Cover and cook over low flame until tender, approximately 20 minutes. The wine and flour will have thickened into a light sauce.
In a 2-quart pan, put oleo, water and cocoa. Bring to a boil. Add flour, sugar and vanilla. Put buttermilk, eggs and soda in separate bowl. Beat well and add to cocoa mixture. Pour into 9 x 13-inch pan and bake at 350° for 30 to 35 minutes.
Combine eggs, milk and soup. Blend in remaining ingredients. Place in buttered casserole. Bake for 45 to 50 minutes at 375°.
In a large bowl, combine sweetened condensed milk and water; add pudding mix and beat well. Chill 5 minutes. Fold in whipped topping. Layer pudding mixture, vanilla wafers and bananas in a serving dish, beginning and ending with pudding mixture. Cover; chill. Garnish with cookies, bananas or whipped topping, if desired. Serves 8 to 10.
Saute onion and celery in 3/4 stick of oleo; add soups, rice and broccoli. Put in greased casserole dish and top with Cheez Whiz. Bake at 325° for 45 minutes or until rice is cooked. This makes a large casserole.