HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter inside of coffee can. Place ingredients in can in order. Cover can with heavy foil. Punch a couple of holes in foil for steam to escape. Cook on hot grill 30 minutes, or until done. Serve in can with long handled fork and mitts or empty can onto plate.
Put chicken breasts in bottom of a large baking dish. Mix soup, chicken broth and Veg-All together. Pour over chicken; season with salt and black pepper to taste.
Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, cornstarch, crushed red pepper and 1/4 cup water. In wok or large skillet, stir-fry pork and garlic in hot oil for 3 minutes or until brown. Add red pepper and onion. Stir-fry for 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. Serves 4.
Mix everything together and pour in pie shell. Bake 45 minutes at 350°.
In large bowl cream shortening and sugars. Add eggs, milk and vanilla; mix until smooth. Stir together flour and next 4 ingredients; stir into creamed mixture. Cover and chill.
Mix all ingredients except chicken in large Dutch oven. Add chicken and simmer for 1 hour. Serve over cooked white rice. This can also be baked, uncovered, at 350° for 1 hour.
Cook the fruit (peaches, blackberries or cherries) and sweeten with the 1 cup sugar. If using canned, sweetened fruit, omit sugar. Prepare batter by mixing together the dry ingredients and milk with the additional cup of sugar. Melt the butter in 9 x 13-inch pan. Add fruit to pan, then drip batter over hot fruit. Bake for about 45 minutes at 350°.
Sift flour; measure and resift with the next dry ingredients. Beat the egg; add milk and shortening, then add to flour mixture and beat just until smooth. Fold in drained corn; let stand 5 to 10 minutes while heating shortening in a frying pan. Drop small amounts like pancakes in frying pan.
Bake in a 350° oven for 30 minutes or until bubbly. Microwave 10 to 15 minutes on High.
Cream butter with sugar. Mix in Ricotta cheese, eggs, flavor and salt in another bowl. Add to butter mix and blend until smooth. Stir in baking soda and flour. Drop onto a greased cookie sheet by tablespoon. Sprinkle with a little nuts. Bake at 350° for about 12 minutes until dry to touch.
Brown ground meat and onion; add enchilada mix, tomato soup, mushroom soup, Cheddar cheese soup and Ro-Tel tomatoes. Cook for about 10 minutes, then pour in casserole dish, alternating meat with tortillas. Top with grated cheese (1 1/2 cups). Bake at 350° for 35 minutes; can be frozen before you cook.
Put layer of vanilla wafers in a 1 1/2-quart bowl. Make up Jell-O and cool. Drain fruit cocktail and put fruit in with vanilla wafers. Pour Jell-O over and let set. Make up Whip 'n Chill, pour over set Jell-O and chill. Decorate with Cool Whip.
Put all ingredients except the vanilla in the top of a double boiler. Be sure the bottom of the double boiler does not touch the water in the lower pan. Beat over boiling water for 7 minutes. Remove from heat and beat in vanilla.
Preheat oven to 350°. Heat oil in large saucepan over medium heat; add onion and garlic and cook 8 minutes, stirring occasionally. Add red and green peppers; cook 5 minutes, stirring occasionally. Stir in baked, butter and red beans, ketchup, brown sugar, vinegar and mustard; bring to a boil. Stir franks into bean mixture. Transfer mixture to 2 qt. casserole or 8 or 9 inch square baking dish. Bake 40 to 45 minutes or until hot and bubbly. Makes 6 servings.
Cook for 1 1/2 hour on simmer. Stir in 1 pound cubed Velveeta cheese. Simmer until blended.
Dissolve yeast in warm water. Let stand a few minutes, then stir. Stir in sugar, salt and 1 cup of the flour. Beat the egg; add softened lard and add to flour mixture. Beat in the remaining flour until mixture is smooth. Drop by spoonfuls into a greased shallow baking pan. Let rise in a warm place until dough is nearly doubled. Dot the top of dough with the slivers of margarine or butter. Then sprinkle with brown sugar and cinnamon. Bake 30 minutes at 375°.
Cream sugar and cheese together; add eggs one at a time. Add lemon juice and vanilla; beat well. Place vanilla wafers in cup cake papers in muffin pan, top with one tablespoon of batter. Bake at 325° for 20 - 25 minutes. Cool slightly. Remove paper when completely cooled topping with cherry pie filling.
Melt butter in pan. Pour on thawed hash browns. Add soup and sour cream. Top with cheese. Bake at 350° for 30 minutes.
Microwave or boil potatoes until tender, unpeeled. Cut potatoes into quarters. Spray a casserole dish with a nonstick spray and line dish with potatoes. Place dots of butter around potatoes or squeeze liquid butter over them.
Wash and cut red grapes in half. Add chopped apples, bananas. Add mandarin oranges with juice. Mix all together with grapes and nuts. Add whipping cream. Can be refrigerated overnight.
Mix together and refrigerate. Shape into balls and dip into melted chocolate. Lay on wax paper to cool.
Have cream cheese at room temperature. Beat egg whites until stiff. Cream cheese and sugar. Add vanilla and egg yolks. Fold in egg whites. Bake at 325° for 25 minutes. Remove from oven and let stand 5 minutes.
Shell and devein shrimp; set aside. Heat olive oil in saucepan and add rice, onion, green pepper and garlic. Saute until rice is lightly browned while stirring constantly. Reduce heat and add tomatoes and their juices. Also add oregano, chili powder and pepper. Cover and simmer for 20 minutes. Cook shrimp in boiling water or steam for 4 to 5 minutes until done. Add shrimp to mixture and let it stand for 5 minutes, then serve with fresh green tossed salad. Makes 4 servings.
Dissolve yeast with warm water; add in salt and flour and slowly mix well. Dough should be a loose texture. Cover and let rise in a warm place. Heat deep oil. Make sure it's very hot before adding dough.
Cook peaches in water or until tender; drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry and cut into 5-inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water; fold in half, pressing edges together with fork to seal.
Put margarine, water and honey in microwave. Melt margarine and heat only to luke warm. In a bowl mix with all other ingredients. Knead, let rise, cook for 15-20 minutes at 400 degrees.
Combine all ingredients and mix well. Roll into walnut sized balls. Freeze, well wrapped. When ready to serve, unwrap and place on baking sheet still frozen.
Mix oleo, milk and sugar in a saucepan and bring to a full, rolling boil. Take off stove and add vanilla, cocoa, peanut butter and oatmeal. Mix all together and drop by teaspoon on wax paper.
Slice sausage into bite size pieces. Brown in skillet. Pour barbecue sauce over heated meat. Ready to serve with toothpicks.
Mix ingredients in mixer, cream cheese, sour cream and milk; add cut up dried beef, garlic, salt and pepper. Put in shallow pie pan. Brown 3/4 cup chopped pecans in 2 tablespoons butter. Sprinkle pecans on top and bake 15 minutes at 350°.
Cook first 7 ingredients until tender. Add remaining ingredients and melt. Serve inside Kaiser rolls, that have been hollowed out.
Peel potatoes and slice thin. Put in a saucepan with butter and chopped shallots. Add enough water to cover. Cook 1 hour over low heat. When cool, blend in blender. Add enough Coffee Rich to make soup as thick or thin as you want it. Add salt and pepper to your taste. This soup is served cold, but I prefer to heat it.
Drain salmon; set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles, salmon, celery and onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini; repeat layers. Top with cheese. Bake uncovered at 350° for 30 minutes or until hot and bubbly. Sprinkle with chopped tomatoes.
Mix pudding and buttermilk. Fold in remaining ingredients. Add strawberries, bananas, fruit cocktail or peaches, if desired. Just before serving, add crushed Oreo cookies.
Skin meat, remove fat and cut breasts in half. Sprinkle with salt and pepper. Brown in oil. Stir in heads of peeled garlic cloves, thyme and stock. Cover and simmer for 30 minutes.
Melt margarine and let cool. Mix with cookies and press in 9 x 12-inch pan. Mix instant pudding and milk. Add vanilla ice cream. Beat until smooth and then pour on cookie mixture. Spread on Cool Whip and sprinkle with Heath bars (crushed). Refrigerate. Enjoy!
Cook beans in water until done. Add rest of ingredients and cook for 45 minutes or until veggies are done. Good with homemade bread or cornbread.
Combine first 3 ingredients, then add eggs. Combine dry ingredients, then mix well. Pour into greased pan and bake at 350° for 20 to 25 minutes.
Chop apples and oranges. Mix all ingredients and chill at least 2 hours.
Cream oil and sugar. Add eggs and sweet potatoes; mix well. Sift dry ingredients; add a little at a time with the water. Add oatmeal, pecans and coconut. Mix well. Bake at 325° for 1 hour or until done. Let cool 10 to 15 minutes before taking out of pan. Makes 2 large loaves. When bread starts to dry out, slice and use cream cheese between 2 slices.
Combine sugar and pineapple and bring to a boil. Add gelatin and dissolve. Let cool. Add buttermilk, whipped topping and nuts. Spray glass dish with cooking spray and pour in mixture. Refrigerate until firm. Serves six.
In 9 x 13-inch pan, put lettuce, sprinkle on celery, onion, green pepper, frozen peas, eggs and bacon. Mix salad dressing and sugar together. Spread on top of salad. Sprinkle with cheese. Cover with Saran Wrap and put in refrigerator 8 hours or overnight.
Open biscuits and flatten out on cutting board. Dip into melted butter, then into sugar and cinnamon mixture. Twist one time and place on cookie sheet. Bake at 375° until golden brown.
Mix sugar with butter, seed, anise and nuts. Beat in eggs with a large mixing spoon. Mix dry ingredients and add to egg mixture. Mix thoroughly; chill dough, covered, for 2 to 3 hours. Shape dough directly on greased cookie sheets to form flat loaves 1/2-inch thick and 2-inches wide. Place only 2 loaves well apart on a sheet. Bake at 375° for 20 minutes. Let cool in pans when cool. Slice loaves into 3/4-inch slices and lay the slices on their cut sides.
Beat together shortening and sugar. Sift flour and 1 level teaspoon baking powder. Mix all ingredients and beat well. Grease and flour tube pan. Mix equal around pan. Bake at 300° until done, approximately 2 1/2 to 3 hours.
Brown meat; drain. Mix in seasoning and tomato sauce. Add about 3/4 of the cup of Mozzarella cheese. Fill buns with mixture. Top with remaining cheese. Wrap each in aluminum foil. Bake at 400° for 8 to 10 minutes.
Mix together shrimp and celery; set aside. In separate bowl, mix the rest of the ingredients to make dressing. Pour dressing over shrimp and toss well. Serve chilled on bed of chopped lettuce, garnished with tomato, hard-boiled egg and lemon wedges. Makes 6 to 8 servings.
In 8-quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling; lower heat; cover and simmer 1 hour. Remove carcass and let cool.
Mix first 6 ingredients together. In separate bowl, combine remaining ingredients together and pour over first mixture. Bake 50 minutes at 350°.
Brown meat in skillet. Drain fat. Place meat in heavy iron pot or Dutch oven. Add onion, peppers (with seeds or seeded, if desired), garlic, salt, paprika, cumin, chili powder, pepper, tomato sauce, water and beer. Stir until well blended. Simmer 1 to 1 1/2 hours. About 1/2 hour before serving, mix masa with enough water to make a heavy paste. Add to chili while stirring chili to avoid lumping. Serves 6.
Measure flour and salt into bowl. Cut in Crisco thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather dough into ball, handling as little as necessary. Set aside.
Mix jelly, barbecue sauce, and red wine vinegar. Add Bryan Smokies and heat in a crockpot until hot. Serve from chafing dish or crockpot.
Mix sugar, syrup and water together in saucepan. Cook on low heat until it boils. Boil until it spins a thread when dropped from spoon.
Put fresh nut meats into clean, heatproof jars. Put on caps, screwing the bands tight. Process in the oven, using lowest possible heat (225°), for 45 minutes for any size jars.
Rub skillet with garlic powder. Add oil and heat. Add peppers and onion. Do not brown. Add meat and brown. Add chili pepper and mix well. Add tomatoes, beans and water. Season with salt. Cover and let simmer gently 30 to 40 minutes.
Mix salt, flour and cream of tartar together. Add water, oil and food coloring. Cook 3 minutes on medium heat or until mixture pulls away from sides of pan. Knead immediately and store in airtight container.
Peel and cut potatoes into about 5 chunks. Cover potatoes and garlic that have been peeled, with water. Bring to a boil and cook about 20 minutes until very tender. Drain, leaving a little potato water in the pan. Using a potato masher, blend in butter, sour cream and salt. Add a little more hot water, if necessary. Pile into a buttered shallow casserole dish and top with cheese. Serve immediately or re-warm in a low oven at serving time.
Prepare 24 hours in advance. Combine all ingredients except steak and oil and mix with wooden spoon until dissolved. Gradually add the oil, stirring constantly. Put marinade in shallow container and settle steak into container, stirring twice to coat thoroughly. Cover and refrigerate for 24 hours. Turn steak occasionally. Remove and grill.
Mix first six ingredients and put cracker crumbs on top. Drip some margarine over top. Bake at 350° for 30 minutes.
Heat pineapple with sugar. Add gelatine, which has been softened in 1/4 cup cold water. Stir until melted. Add lemon and cherry juices and cool. Mix chopped cherries with cream cheese. Add to pineapple mixture. Chill until slightly thickened. Whip cream and blend with pineapple mixture. Mold and chill. Nuts may be added to cherries and cream cheese, if desired.
Melt margarine with oil in shallow pan in oven 5 minutes. Coat chicken with flour and salt in bag. Bake chicken at 325° for 25-30 minutes single layer. While cooking combine oregano, thyme, basil, salt, paprika, peppers. Saute in large fry-pan garlic, onion, celery, green pepper, tomato until soft. Mix seasonings, simmer about 1 minute. Mix in broth the tomato sauce. Bring to boil and simmer 5 minutes. Lower heat and add chicken breasts and potatoes. Cook until potatoes are soft and chicken is done.
Melt butter in skillet. Add chopped vegetables. Cook over medium heat until melted. Add tomatoes; simmer for 15 minutes. Add shrimp and dry ingredients; simmer and cook for 15 minutes. Serve over rice with French bread and butter.
Saut butter and onion until tender. Set aside. In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1 1/2 cups of cheese. Transfer to a greased shallow 3-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 35 to 40 minutes or until a toothpick comes out clean. Cool slightly. Serves 12 to 15.
Place first 4 ingredients in mixing bowl; mix thoroughly. Add nuts and mix. Sift flour, soda, cream of tartar and salt. Divide into two portions. Add first portion to shortening. Mix well, then add the second portion. Knead dough with hands until smooth. Pack firmly in two rolls. Place in refrigerator. Chill until firm. Slice and bake for 6 to 8 minutes. Makes 60 cookies.
Combine condensed milk and pie filling with a spoon. Fold in tidbits and Cool Whip. Place in glass bowl to serve and chill for at least 2 hours. This is a wonderful holiday dish.
Mix with a little dried beef the remaining ingredients. Spread mixture on middle of dried beef; roll and refrigerate overnight or 24 hours.
Beat the sugar, shortening, cocoa, eggs and salt. Mix all ingredients together. Put in a greased and floured 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes.
Combine cornstarch, salt and sugar. Gradually add milk; add golden syrup and chocolate. Heat to boiling over direct heat and then boil gently for 1 1/2 minutes, stirring constantly. Add vanilla and butter. Pour into baked pie shell or pudding dishes.
Mix together. Press on bottom of 9 x 13-inch pan. Bake at 375° for 20 minutes or until golden brown. Let cool.
In medium saucepan, combine water and sugar; bring to a boil over medium heat. Add cranberries, apples, vinegar, raisins and spices. (If wish, add celery, nuts and onion salt.) Bring to boil, then simmer gently 10 minutes, stirring often. Pour into mixing bowl. Place plastic wrap directly on surface of sauce. Refrigerate. Bring to room temperature before serving or put in small canning jars.
In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Very important. Combine flour, cocoa, baking soda, baking powder and salt. Add alternately with water to creamed mixture. Blend just until combined. Pour into pans. Bake at 350° in greased and floured 13 x 9 x 2-inch pan 35 to 40 minutes.
Line 9 x 13-inch pan with graham crackers. Beat pudding with milk well. Add Cool Whip. Spread 1/2 of mixture on layer of crackers. Add another layer of crackers, rest of mixture and another layer of crackers. Top this layer with a thin layer of chocolate frosting. Refrigerate at least 10 hours or make day before.
Combine spinach, cream cheese, butter, onion and pepper. Place in casserole dish in alternating layers with artichoke hearts, starting and ending with a layer of spinach. Top with cheeses. Bake at 350° for 30 minutes or until bubbly.
Put chicken in 9 x 13-inch Pyrex oblong baking dish. Sprinkle with black pepper and very little salt. Mix can of soup with can of water and add can of Ro-Tel. Mix well, then add rice to mixture and mix. Pour over chicken pieces; sprinkle dry onion soup mix over rice and add a few teaspoons of water to cover dry onion soup mix (about 1/2 to 3/4 cup of water). Cover baking dish with foil or tight lid and bake in 400° oven for 1 1/2 hours. Ready to serve.
Grease pie pan. Beat mixture until smooth. Bake 50 to 55 minutes at 350°.
Combine all dry ingredients (except yeast) in a large bowl. Dissolve yeast in 1/4 cup broth or water and add to remaining broth. Add liquid to dry ingredients. Knead 3 minutes. (Dough will be stiff. If too stiff, add 1 egg.) Roll out on floured board 1/4-inch thick. Cut in shapes and place on ungreased cookie sheet. Brush with egg and milk mixture. Bake at 300° for 45 minutes. Turn oven off and leave overnight or until bone hard.
Cook noodles to specifications on box. Drain while preparing broccoli. Cook broccoli and butter for 10 minutes on High in microwave. Add 2/3 cup water to gravy mixture and cook on medium on stove top until it thickens. Mix broccoli, noodles, gravy and Cheddar cheese all together. Cook 7 more minutes in the microwave.
Shape into patties and fry. Top with spaghetti sauce and Mozzarella cheese or mushroom soup and Cheddar cheese. Bake in baking dish at 350° for 30 minutes.
Cook diced potatoes and onions in chicken broth until tender. Add milk and butter. Season to taste with salt and pepper.
Cook beans in a small amount of water until just tender. In saucepan, add ham, garlic, and butter. Cook until garlic is soft. Stir in beans, salt and pepper. Top with tomato wedges. Cover and heat through.
Mix condensed milk and cream cheese together. Add strawberry Jell-O, Cool Whip and crushed pineapple. Mix with electric mixer and chill 2 hours.
Cook onions, celery and pepper in butter until tender. Mix all ingredients and put into 9 x 13-inch dish. Will be very soupy. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/2 cups of Dill-Lemon Rice Mix.
Chill bowl and beaters. Beat egg whites with salt and cream of tartar until foamy; gradually add sugar and almond extract (or flavoring). Beat until stiff peaks form. Fold in coconut, oats and pecans. Drop by teaspoon onto greased cookie sheet. Bake at 325° for 20 minutes.
Preheat oven to 350°. Lightly grease 13 x 9-inch pan. Mix together the cake mix, oil and 1 egg until crumbly. Reserve about 3/4 cup of mixture and press the rest into the bottom of the pan. Bake for 15 minutes. Immediately spread with the 1 egg, 1/3 cup sugar, cream cheese (all beaten together) and chocolate chips. Sprinkle reserved crumb mixture over top and bake 15 more minutes. Cover with foil while still warm.
Cut onion in small pieces. Fry in margarine until soft. Add flour, salt, milk and pepper to make a cream sauce. Add egg yolk and cheese. Add cooked and drained broccoli. Put in casserole and sprinkle with bread crumbs. Bake at 400° for 30 minutes.
Wash fish well under cold running water; dry well. Heat oil over moderate heat in a large, heavy skillet. Add fish; saute until golden brown on both sides. Transfer to a plate and set aside. Add onions to skillet and saute until soft, but not brown. Stir often. Add green peppers and saute until soft. Add garlic and more oil if needed and saute for about another minute. Dissolve tomato paste in water. Add parsley and tomatoes, salt and pepper to skillet and bring to boil. Reduce heat to low; cover and simmer 10 minutes. Add fish to skillet; baste thoroughly with sauce. Cover and simmer 15 minutes. Serve cold with a crusty type bread.
Beat eggs lightly with fork; add milk, flour and salt, mixing with a fork. Don't worry about the lumps. Spoon into 6 well-greased muffin cups, filling them 3/4 full. Place in cold oven and turn heat on to 450°. (Must be placed in cold oven.) Bake 40 minutes. Serve immediately.
Grease 9 x 14-inch dish or pan. Mix flour, oleo, sugar and nuts. Spread in pan (you may have to work with this a while) and bake at 350° for 20 minutes. Cool. Mix cream cheese, confectioners sugar and 1 cup Cool Whip. Spread over cool crust. Mix 2 packages pudding and milk. Spread over cream cheese mixture. Top with remaining Cool Whip. Cover and refrigerate. (Chocolate or Butterscotch pudding may be substituted. Lite oleo, Cool Whip and cream cheese may be used.)
Combine flour, baking powder, sugar, cinnamon, allspice and raisins in a large mixing bowl. Make a well in the center of mixture. Combine egg and remaining ingredients. Add to dry mixture, stirring just until moistened.
Heat chili, soften tortillas so you can roll them without cracking. Fill each tortilla with chili, onion and cheese. Roll and place in 9 x 13-inch glass baking dish. Pour remaining chili over top of tortillas. Top with cheese and some of the onion. Bake in microwave for 5 minutes.
Heat margarine in large skillet on medium heat. Add chopped or ground turkey breast. Cook about 5 minutes. Add garlic, onion and bell pepper. Cook 5 minutes. Add salt, pepper and tomatoes. Cook slowly on low heat about 20 minutes. Serve over spaghetti. Makes 6 servings.
About 45 minutes before serving, in a 12-inch skillet, over high heat, cook meat and onion, stirring frequently, until all pan juices evaporate and meat is well browned. Stir in chili powder and salt. Cook 1 minute. Stir in tomatoes in puree, lima beans, corn, green chilies with their liquid, brown sugar, vinegar and 1/2 cup water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Skim fat from chili, if any. Serve with corn chips, if you like. Makes 8 servings.
Cook cabbage a few minutes in salted water to soften; drain. Mix 2 tablespoons soup or juice with rest of ingredients. Place mixture inside of cabbage and roll up. Place rolls seam side down; pour on juice. Cover; simmer 40 minutes.