HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large saucepan; add olive oil. Lightly brown minced garlic. Add clam juice, clams, parsley flakes, basil, red pepper and salt and pepper to taste. Bring to a boil, let simmer about 10 minutes. Thicken with approximately 1 tablespoon cornstarch; simmer an additional 10 minutes. Serve over linguine.
Put 2 cups tepid water in bowl. Add yeast and let dissolve. Add 3 cups flour, sugar, salt, olive oil and vegetable oil. Beat with mixer until dough pulls away from bowl. Then add 2 1/2 cups flour. Beat to a glossy glow. Allow dough to rise for about an hour. Punch dough down, cover and allow to rise again. Knead dough with hands.
Sift flour and measure. Sift again with soda and salt. Cream shortening; add sugar and eggs. Beat until light and fluffy. Add buttermilk and flour. Add chopped fruits and chopped nuts. Chill dough for several hours. Drop by teaspoon about 2 inches apart onto slightly greased cookie sheet. Bake at moderate heat (350°) for 8 to 10 minutes.
Put dry ingredients in a bag. Add chicken and shake until coated. Spray baking pan with nonstick oil and bake for 40 minutes at 350°.
Measure cereal; crush to 3/4 cup. Stir in flour, baking powder and salt. Set aside. Measure margarine and sugar into large mixing bowl. Beat until light and fluffy. Add eggs and orange peel. Beat well. Stir in orange juice. Add dry ingredients, mixing only until combined. Stir in nuts and raisins.
Cream butter, 1 cup of the sugar and lemon peel until consistency is smooth. Add eggs, one at a time, and juice of 1 1/2 lemons. Sift together the flour and baking powder; fold gently into butter.
Season tenderloin with spices; let set at room temperature for 1 hour. Bake at 350° with meat thermometer (140° rare, 150° medium rare, 165° to 170° well). Cool slightly; slice 1/4 to 1/2-inch thick. Never cook without a thermometer.
Combine fresh spinach, water chestnuts, eggs, bean sprouts, bacon and onion in medium bowl. Combine remaining ingredients in small bowl; stir until sugar is dissolved, then pour over spinach when ready to serve.
Combine cranberries and water in 3 quart casserole. Cover with lid or vented plastic wrap. Microwave on high 11-13 minutes, stirring every 5 minutes. Stir in sweetener. Let stand covered 10 minutes. Sauce will thicken as it cools. Store in fridge.
Grease a 9 x 13-inch baking pan; place chicken in it. Mix rest of ingredients; pour over the chicken. Bake, uncovered, at 350° for 1 hour, or until tender.
Cut chicken breasts into about 1-inch chunks (I use a large electric skillet). Place all meat in pan and cook until done, try not to brown. Remove from pan. Place butter and onion; simmer until tender. Add apple and curry powder; simmer until tender. Add apple and curry powder; simmer about 5 to 10 minutes. Add bouillon. Blend cornstarch with 1/4 cup cold water; add to skillet. Stirring, add milk. Add chicken; stir and simmer about 5 minutes until hot. Serve over rice. We prefer a mix of brown and wild or just brown.
In a 5 to 6-quart pan, combine oil, onion, bell pepper and chilies. Stir over high heat until onion is soft, 6 to 8 minutes. Add broth, tarragon and pepper. Cover and bring to a boil over high heat. Cut corn kernels off cob and simmer until corn is hot, about 5 minutes. Add salt to taste. Serve hot or cold. Garnish with tarragon sprigs.
Remove any fat from meat, then cut into serving slices. Line a roaster pan with the steak, salt and pepper. Spread the cream of mushroom soup on top of meat. Sprinkle flour over soup. Pour wine over flour. Cover roaster and put into oven at 400° for 1 1/2 hours at 350° or until the meat is tender. Makes its own gravy.
Dissolve gelatin in boiling water in a large container. Add cold water and sherbet; stir until sherbet is almost melted. Add drained pineapple, marshmallows and chopped pecans. Pour into 12 x 18-inch pan. Chill until firm. Cut into serving portions. Yields 50 servings.
Saute ground meat, bell pepper, onion, garlic, salt and pepper. Then add cream mushroom soup and tomatoes. May add little water and simmer. Cook spaghetti or macaroni, then put into your sauce.
Knead and roll thin. Cut strips 1-inch wide. Drop small pieces into boiling chicken.
Combine all ingredients and cook until tender. Add skim milk just before serving. Serves 6.
Place broccoli in 1-quart covered casserole dish. Microwave on High for 2 minutes; turn dish and heat 1 minute more. Drain. Add onion; stir gently. Cover and cook 3 minutes. Add cheese and rice; stir to blend. Adjust seasoning. Cook 1 to 2 minutes. Serves 4 to 6.
Add fresh water to beans. Simmer for 5 hours. Add remaining ingredients. Simmer for another 2 hours.
Preheat oven to 350°. Lightly oil a small casserole or a 9 x 5 x 3-inch loaf pan.
After boiling noodles, layer in bottom of pan. Cook next 4 ingredients together, then layer on top of noodles. Put cheese on top. Bake 35 to 45 minutes, until golden and bubbly at 350°.
Combine flour, sugar, cocoa, baking powder, soda and salt in a large mixing bowl. Add eggs and buttermilk; beat just until blended. Gradually add melted butter, beating until smooth. Add vanilla. Bake in waffle iron.
Grate cheese and cream with oleo. Sift dry ingredients and add to cheese mixture. Fold in Rice Krispies. Let dough stand in refrigerator overnight. Roll into balls and flatten into small wafers with a fork. Bake on ungreased cookie sheet at 350° for 12 minutes. Makes about six dozen.
Peel and slice the potatoes. Slice onions. Place ingredients in a saucepan and cook until hot, but not mushy. Serve hot.
Layer: lettuce on bottom, cauliflower, chopped red onions. Repeat layers as many times as you want. Top with mayonnaise or Ranch dressing and fried bacon and grated Parmesan cheese.
At Camp: Cook macaroni as directed on package for skillet method. Drain. Blend 1 1/2 cups water, soup mix, cheese sauce mix and dried beef. Bring to a boil and simmer a few minutes. Add more water if necessary. Makes 2 to 3 servings.
Prepare cake batter as directed on package. Stir in dry powdered Jell-O until well mixed. Line 24 medium muffin pan cups with paper liners. Pour batter evenly into cups, filling each cup half full. Bake as directed on box for cupcakes. Cool completely. Spread 2 tablespoons whipped topping on each cupcake. Sprinkle with the sprinkles. Use sprinkles for any holiday.
Scoop out insides of potatoes into a large bowl. Mix in butter and salt, pepper. Then add remaining ingredients, saving some cheese and onions to go on top. Bake at 400 degrees, stirring occasionally, until bubbly. Then put cheese and onions on top, let melt and serve!
Heat oven to 375°. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Gradually beat into peanut butter mixture. Stir in 1 cup Heath bits. Reserve remainder for topping. Drop by heaping teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Top each with reserved Heath bits. Bake 7 to 8 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove to wire racks. Cool completely.
Heat oven to 375°. Mix shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes.
Melt butter. Put mayonnaise, flour, eggs, milk and butter in blender and blend well. Bake pie shell at 400° for 3 minutes. Remove from oven, prick with fork and bake 5 minutes longer. Stir ham and cheese into blender mixture but do not blend. Bake in pie shell at 350° for 45 to 50 minutes for deep shell or 30 to 40 minutes for regular shell.
In large Dutch oven over medium heat, brown roast in corn oil. Add the next 8 ingredients. Bring to a boil. Cover, reduce heat and simmer for at least 2 hours. Add potatoes and carrots. Simmer 30 minutes. Add green beans and whole onions. Simmer 10 to 15 minutes, until beans and onion are tender-crisp. Remove roast to a large platter, arrange vegetables around the roast.
Cut each squash in half lengthwise. Remove seeds and fibers. Pare and cut in 1/2-inch slices. Arrange in ungreased 7 x 11-inch baking pan. Mix together the margarine, brown sugar, flour, salt and mace. Sprinkle half of sugar mixture on squash slices. Top with apples which have been cored and cut into 1/2-inch slices. Sprinkle remaining sugar mixture on top. Cover with foil. Bake 60 to 80 minutes at 350° until the squash is tender.
Mix together sour cream with lemon juice, Worcestershire sauce, celery salt, salt, paprika and garlic salt. Dip chicken breasts in sour cream mixture and roll in stuffing mix. Arrange in a shallow, greased baking dish. Brush with melted butter. Place, uncovered, in a 350° oven for 1 hour.
Combine ingredients and roll in small balls. Dip in sugar. Bake at 350° for 10 minutes.
Mix sugar, flour and salt together; add milk and bring to a boil in a heavy sauce pan. Pour some of the hot liquid into egg yolks beating as you do so. Return all of it to the sauce pan and mix well as you are adding it. Cook as you stir until it begins to bubble.
Combine cheese, onion, pepper and mayonnaise. Blend ingredients well. Stir in pecans until well blended. Shape mixture into a ring on a plate, leaving a hole in center. You can line a jello mold or tube cake pan with wax paper and press firmly to mold. Refrigerate until well chilled. Just before serving, fill hole with strawberry preserves. Serve with assorted crackers. Very tasty.
Mix together using enough mayonnaise to hold together. Form into a ball and chill. Serve with crackers.
Mix together all ingredients and beat well. Place pan on stove on medium heat and bring to a boil; stir. In an iron skillet, melt one cup of sugar until "good and dark." Add to other ingredients, stirring constantly until it thickens. Bake in two unbaked pie shells at 350° until done. Beat the four egg whites until stiff, adding about 1/4 cup sugar. Put on pies and brown.
First Layer: Melt 1/2 stick margarine in a 9 x 13-inch pan. Spread nuts over butter. Cover with coconut.
Put blueberries and sweetener in small baking dish. Mix together next 3 ingredients. Stir in margarine; pour dry ingredients over berries. Microwave on High power for 1 minute and 20 seconds. Makes one serving.
Boil until it isn't too runny. Put spoonful on saucer to check. If it doesn't run it is ready.
In nonstick skillet, heat the oil on medium-high. Add the onion and tomato. Saute until the onion is soft (about 1 to 2 minutes). Reduce heat to low. In a bowl, combine the egg whites, picante and pepper. Beat until frothy. Add to skillet, cooking on low heat. Add the cilantro and stir until the eggs are set fully. You could use the equivalent of 6 eggs or egg substitute, if you wish. Serves 3.
Combine syrup, sugar, water, and vinegar. Heat to boiling. Add cream of tartar. Boil to soft crack stage (275° to 280°). Remove from heat. Add butter, baking soda, and vanilla. Pour over pop corn. Form into balls.
Saute carrots in butter for 5 minutes or until tender-crisp. Add 1 1/4 cups water, juices, brown sugar and salt. Bring to a boil. Stir in rice, cinnamon and raisins. Simmer, covered, for 15 minutes or until rice is tender. Stir in green onion and apples. Cook until heated through. Turn into serving dish. Top with sesame seed. Yield: 6 servings.
Brown ribs well. Place potatoes, carrots and onion in slow cooking pot. Combine remaining ingredients. Place ribs in cooker and pour mixture over them. Cook on low for 6 to 8 hours or until meat is tender.
Cream sugars, oleo, peanut butter, vanilla and egg together. Then add flour salt and soda. Roll into about 36 balls. Put balls in small tassie pans. Bake at 350° for about 8 to 10 minutes. Put a peanut butter cup in the center as soon as they come out of the oven. Press down into center (the cookie will come up around sides). Let them cool in pans completely before removing.
Thaw peas and pearl onions in hot water (about 10 minutes). Add remaining ingredients and mix. Refrigerate about 2 hours prior to serving.
Mix together the cake mix, 1 egg and 1 stick of butter. Press in bottom of 9x 13 1/2-inch pan. Cream the sugar, cream cheese and 1 stick butter. Add 2 eggs and nuts. Pour on top of cake mix. Bake at 350° approximately 45 minutes.
In bowl, stir together first 5 ingredients. Add water and egg. Stir until smooth. Pour 1 quart (about) corn oil into large skillet to depth of 1/2-inch, filling no more than 1/3 full. Heat over medium heat to 375°. Dip 4 cups cut-up vegetables, such as zucchini, carrots, onion and mushrooms, or 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, a few at a time, into batter. Stir batter occasionally. Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
Simmer sugar, water and lemon juice for 5 minutes and cool. Mix well with remaining ingredients and freeze. Makes 1 gallon. Remove from freezer 5 hours before serving; it will be slushy consistency.
Enough potatoes to fill any size baking dish you want to use. Alternate layers of potatoes and ham. Cover with medium white sauce. Bake at 375° for 40 to 60 minutes.
Mix cake mix as directed on box. Bake in a 9 x 13-inch cake pan until done. Let cool. Mix jello pudding, sugar, milk and cream cheese until thick. Spread on top of cool cake. Top with drained pineapple, then Cool Whip, then nuts. Refrigerate. Can be made a couple of days ahead if need be.
In large container, empty the oyster crackers and place the oil on top. Stir with a wooden spoon to coat the crackers and let stand for about 1/2 hour (stirring in between). Mix dry ingredients together and toss over the crackers, stirring 3 or 4 times. You may store the crackers in Ziploc bags as the crackers stay fresh or put in the freezer for future use. (Once you start munching these, there's usually not any leftovers! Great for parties!)
Add enough flour to remaining ingredients to make thick, like cookie dough. Drop by teaspoons into boiling chicken broth or roll out on floured board and cut into strips. Drop in chicken broth; cook about 15 to 20 minutes over medium heat.
Mash pumpkin; add brown sugar and eggs. Mix milk to flour. Add rest of ingredients. Brown butter and put on top of pies before baking them. This makes 3 pies. Bake in a 350° oven until thick when you shake it or until center is set.
Boil sugar, water and syrup together until a hard boil when tried in cold water. Beat egg whites stiff. Let syrup cool a little, then pour slowly over the beaten egg whites. Add vanilla. Beat until stiff enough to roll out or it won't stick to fingers when touched. Roll out using powdered sugar as you would flour. Spread with peanut butter that has been warmed a little, then roll up as a jelly roll. Wrap in wax paper; put in refrigerator overnight, then slice and eat it.
Combine frozen raspberries, water, 1/2 cup red wine, cinnamon and sugar in a small saucepan. Bring to a boil; reduce to simmer for 5 minutes. In a small bowl, mix arrowroot and the 1 1/2 tablespoons of red wine. Stir into a simmering soup. Add a pinch of salt. Remove from heat. Let cool and put into a different container. Refrigerate until chilled. Serve with fresh raspberries and a dollop of yogurt on top. Makes 4 servings.
Combine soup, sour cream and cheese. Mix into partially thawed potatoes. Pour mixture into greased casserole. Bake for 1 1/2 hours at 300°.
Sift together flour, baking powder, soda, salt, allspice and set aside. Combine sugar, oil and vanilla in a bowl and beat until well blended. Beat in eggs one at a time, beating well after each addition. Blend in flour mixture alternately with the mashed bananas at low speed. Stir in shredded carrots and walnuts, mixing thoroughly. Turn into well-greased 13 x 9-inch pan. Bake at 350° about 35 minutes or until it tests done.
Brown bacon in frypan; drain. Crumble and reserve bacon; pour off fat. Add oil, butter, garlic and ham to pan; saute lightly. Add spaghetti, bacon, cheese, parsley, salt and pepper; stir well. Turn off heat. Pour eggs over and quickly toss to coat spaghetti evenly. Decorate with parsley. Serve immediately. Serves 4 to 5.
Cream together margarine and peanut butter. Gradually add granulated sugar and brown sugar. Then add egg and vanilla. Beat well. Blend in flour, soda and salt. Mix thoroughly. Shape dough into balls (about 1-inch). Roll balls in sugar and place on greased cookie sheet. Bake at 375° for 10 minutes. Remove from oven and top each cookie with Hershey Kiss, pressing down so cookie cracks around the edge. Return to oven. Bake about 2 to 5 minutes longer (be careful they don't get too brown).
In 9 x 13-inch pan, crush 1/2 bag Fritos and layer on bottom of pan. Slice tamales and put on top of Fritos. Put heated chili on top of tamales. Sprinkle desired amount of remaining Fritos on top of that. Top with shredded cheese. Cover and bake 30 minutes or until heated and cheese melts in 350° oven. Also good with a little sour cream put on top before you eat it.
Mix cornstarch and apple juice concentrate. Cook, and stir until it begins to clear. Stir in apples and spices. Pour into an unbaked pie crust. Bake 35-40 minutes at 350 degrees.
Cut up squash and boil in small amount of water until tender. Drain thoroughly, then mash. Add all ingredients, except 1/2 of butter. Salt and pepper may be adjusted to taste. Pour squash in a shallow lightly greased baking dish. Pour melted butter over top and sprinkle with additional crushed saltines, if desired. Bake at 350° for about 1 hour or until browned on top, depending on size of pan it may be done earlier. Start checking at about 30 minutes.
Mix flour, baking powder, shortening, eggs and milk together well. Press into bottom of 10-inch cake pan. Add pie filling. Bake at 400° for 40 minutes.
Cook large package of mixed vegetables. Add chicken soup, chicken broth and chicken which has been torn in bite size pieces. Top with Pepperidge Farm dressing. Mix well and dot with margarine. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a bowl, combine crumbs and margarine; mix well. Press 8 cups of crumb mixture on bottom of 18 x 26-inch pan. Pour the Eagle Brand condensed milk evenly over crumbs. In a bowl, combine chips, coconut and nuts. Sprinkle 5 cups of chip mixture over Eagle Brand milk; press down gently. Bake for 25 to 30 minutes, or until lightly browned. Cool before cutting.
In a large bowl, combine beans, onion, cheese, dressing, tomatoes and cucumbers. Chill for several hours.
Use a 13 x 9-inch pan. Mix broccoli, cottage cheese, eggs, onion and corn bread mix. Pour over melted butter in the pan. Lightly blend. Sprinkle with 1 cup cheese. Bake at 375° for 30 minutes.
Drain canned beans. Combine beans, mushroom soup and lemon juice. Turn mixture into a 1-quart casserole. Bake, uncovered, in a 350° oven for 35 minutes. Sprinkle with onions and continue baking about 5 minutes. Serves 6.
Combine dressing and dill weed in large bowl. Add cereal, oyster crackers and pretzels, tossing well. Drizzle oil over mixture; stir well. Place mixture in a large paper bag and close. Let stand for 2 hours, shaking bag occasionally. Store in airtight container.
In lavae mixing bowl cream sugar and shortening. Add eggs and lemon juice. Beat well. Add mashed bananas. Sift together flour, mace, baking powder and soda. Add to creamed mixture. Fold in nuts. Bake in Bundt pan at 350° for 40 minutes or until cake tests done. Cool in pan for 10 to 15 minutes. Turn on serving plate and top with lemon or vanilla glaze.
Preheat oven to 400°. In a large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly.Spoon approximately 1/3 cup beef mixture into each of 12 muffin cups and press lightly to fill cups. Spread ketchup over tops. Bake 20 minutes or until centers are no longer pink. Remove meat loaves from pan. Serve with mashed potatoes, if desired. Serves 6.
Whip Crisco, milk and water until the consistency of whip cream. Mix in 2 cups flour and salt. Dough will be real flexable. Flour board and roll out dough. Great for fried pies.
Cook onion in oil until soft. Add chili sauce, salt and drained green beans. Cook only until thoroughly heated, stirring often.
Season chicken breast with ginger. Brown in frypan with Pam. Add to chicken the juice of orange and Dijon mustard. Simmer 20 minutes.
Wash, peel and cut in half peaches. Remove pit. Dice. In large bowl combine the peaches, celery and pecans. Refrigerate, covered, until well chilled. Will take about 1 hour. Just before serving, whip cream in medium bowl until stiff. Combine sugar and mayonnaise. Gently fold into whipped cream to combine. Then fold into the chilled peach-celery mixture. Serve on crisp salad greens. Makes 4 servings.
Toss cabbage, sugar, onion, olives and green pepper in a large bowl; set aside.
Combine crushed wafers and melted butter. Press into bottom of an 8 x 8 x 2-inch baking dish.
Wash and dry mushrooms. Remove stems. Soften cream cheese. Stir in mushroom stems (finely chopped), walnuts, lemon juice and Tabasco sauce. Fill each mushroom with 1 tablespoon cream cheese mixture. Microwave, uncovered, 3 to 4 minutes. Check and turn after 2 minutes. Makes 12 appetizers.
Layer peaches in unbaked pie crust. Mix remaining ingredients and pour on top of peaches. Bake at 350° for 1 hour or until peaches are soft.
Mix first 3 ingredients with your hands. Press into a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Let cool completely. Mix Cool Whip, powdered sugar and cream cheese together and spread over cooled crust. Beat the instant pudding and milk until thick and spread over the second layer. Chill until firm. Top with Cool Whip and slices of lemon. A very pretty as well as delicious dessert.
Remove husks from corn and cook in boiling water for 10 minutes or microwave until done. Cut corn from cobs. Combine corn and next 5 ingredients. Set aside. Combine oil, vinegar, salt and pepper. Bring to boil and pour over vegetables. Cover and chill 8 hours.
Mix cream cheese, Worcestershire sauce, lemon juice, spices and mayonnaise. Spread in a circle on a plate. Cover with cocktail sauce. Layer 3/4 pound of chopped shrimp. Layer the remaining ingredients. Garnish with remaining whole shrimp. Serve with your favorite crackers.
Blend curry powder into softened cream cheese. Add sherry. Mix well and cover. Store in refrigerator overnight. Shape into small loaf. Top with chutney and sprinkle with green onions. Serve with small crackers.
Steam clams until open; separate into halves. Mix peppers, onion, Tabasco sauce and lemon. Put pepper mixture onto each clam. Top each clam with bacon and cheese. Pop into oven for a few minutes until cheese melts.
Pour 1 quart boiling water over sugar and citric acid and dissolve. Add pineapple, orange and lemon juices. Let stand overnight in refrigerator.
Cut wieners diagonally into 1-inch pieces. Saute in oil in a large skillet for 5 minutes. Remove with slotted spoon; drain and reserve.
Mix together margarine and shortening. Then add sugar. Add eggs, one at a time. Mix together cocoa, flour, salt and baking powder. Add this to first mixture while adding milk and vanilla. Bake at 325° for about 1 1/2 hours.
Put lima beans, butter, sugar, tomato, salt and pepper in a pot. Bring to a boil.
Chill ingredients in refrigerator for several hours; form into ball and roll in pecans.
Mix all ingredients together with your hands. Roll into small balls about an inch in diameter. Place on cookie sheet and freeze. When frozen, place in freezer bag. When needed, place on cookie sheet and bake frozen at 325° for 35 minutes.
Cut Twinkies in half lengthwise and lay them flat, "longwise," in a layer (frosting-side down) in a rectangular baking dish. Cut bananas in half crosswise, then cut each part in half lengthwise. Lay bananas over Twinkies, in the same direction. Mix instant pudding according to package directions and pour quickly over bananas and Twinkies (it sets quickly, so you need to move pretty fast). Let set in refrigerator for about 5 minutes. Spread Cool Whip over pudding and top with crushed Heath bars. Refrigerate until serving.