HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in saucepan. Stir in onions and flour. Stir until browned and add 1 1/2 cup meat broth and horseradish. Cook over low heat, stirring until thickened and smooth. Serve with or on roast vegetables. Serve with potatoes if you wish.
Wash peppers. Cut off stems and remove seeds. Thoroughly mix remaining ingredients and fill peppers. Place in baking dish. Bake at 375° for 1 hour.
Boil broccoli for 8 minutes on stove. In microwave-safe bowl, mix all ingredients. Then add cooked broccoli. Microwave 10 to 15 minutes or can be cooked in oven at 350° for 20 to 25 minutes, until top is bubbly.
In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken and keep warm. In the same skillet, saut mushrooms and onions until tender. Stir in wine or broth, butter, salt and pepper. In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to boil and cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Fry bacon until crisp; drain and crumble. Set the bacon aside and brown the chorizo sausage in the same pan. Drain the sausage, reserving 2 tablespoons of the drippings and add to the bacon; set aside. Add the sirloin beef, garlic, green pepper and onions to the reserved drippings and brown. Transfer to large saucepan. Add bacon, sausage and remaining ingredients. Bring to a slow boil; simmer, uncovered, for 2 hours, stirring occasionally. Makes about 1/2 gallon.
Prepare cake mix per directions. Pour half of the mixture in a 13 x 9-inch pan. Bake 15 minutes or until cake is done.
When onion is soft, add ground meat and cook until all pink or red is gone from the meat; don't overcook meat, it will be too dry. Add salt, pepper and either allspice or nutmeg and cinnamon to your taste. Put this filling in a pie plate lined with pastry. Cover with top crust and bake 35 minutes in a 425° oven until nicely browned. Serve with steak sauce.
Cream the first 4 ingredients. Beat in egg and vanilla. Stir together soda and salt. Blend into batter. Stir in nuts. Use 1 teaspoon of batter and form into small balls. Place on greased cookie sheet and flatten with fork. Bake at 350° for 10 minutes. Makes 36 cookies.
Work together the first 3 ingredients. Blend, then mix in the remaining ingredients. Leave in refrigerator 1 hour before rolling out. This is the key to this recipe!
Cook carrots, covered with small amount of salted water. Cook until tender. Drain well. Add butter and mash coarsely with fork. Add remaining ingredients. Mix well. Turn into 8 x 8 x 2-inch baking dish. Bake at 325° for 30 to 40 minutes. Serves 6.
Line a 13 x 9-inch dish or pan with foil, leaving enough on top to fold and seal. Place chicken in dish and spoon celery soup evenly over chicken. Season with salt. Fold foil and seal. Bake at 350° for 1 hour or until chicken is tender. Serves 6.
Boil pasta. Heat oil and saute garlic. Add nuts, tomatoes and basil. Cook 2 to 3 minutes. Add chicken stock, salt and pepper. Toss with pasta and serve.
Cook 1 pound hamburg, green pepper and onion. Drain. Mix all other ingredients. Simmer 1/2 to 3/4 hour. Serve over corn bread.
Cut heavy duty foil into large squares or use 2 pieces of regular. Put 1 seasoned hamburger patty on foil. Add sliced cheese. Slice 1 potato in thin slices over meat. Add corn, salsa, butter, salt and pepper. Wrap tightly in foil. Bake at 350° for 1 hour. Make 1 per each family member. Open and enjoy! No need to fix anything else. Great for camping. Put into hot coals until done!
Place squash and onion in enough water to cover and cook until tender. Drain well, set aside.
Preheat oven to 350°. In medium saucepan, melt butter and stir in flour. Add milk and bouillon. Cook and stir until thickened. Add cheese and stir until melted. Stir in cauliflower and mix well. Turn into 1 1/2-quart baking dish. Sprinkle with crumbs. Bake, uncovered, 20 to 30 minutes. Makes 6 servings.
Steam chicken wings as per instructions on Old Bay seasoning can. Drain and put in large crock-pot. Add barbecue sauce, salt and pepper with hot sauce (to taste). Add onions. Let cook in crock-pot until chicken wings are tender, approximately 2 to 3 hours on low.
Mix together the first 3 ingredients. Place in center of a pie pan and surround with a ring of chilli. Sprinkle cheese over top. Chill. Serve with chips. Preparation time: 15 minutes.
Sift flour, baking powder and salt; cream shortening, sugar and vanilla. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by teaspoon on ungreased sheet 3 inches apart. Sprinkle with coconut. Bake in a 325° oven for about 20 minutes. Cookies are better if stored 24 hours.
You will need a 12 x 10 x 2 1/2-inch foil baking pan.
Mix the first 6 ingredients and stir into ice cream. Crush beforehand the gingersnaps. Cover bottom of 9 x 13-inch pan. Put layer of pumpkin mix and another layer of gingersnaps. Keep layering. Freeze. Top with whipping cream. Cut into squares. Very good.
Combine flour, baking powder and salt. Add sugar to beaten egg yolks and mix with dates and nuts. Add flour mixture and vanilla. Mix well. Fold in beaten egg whites. Pour into 13 x 9-inch pan. Bake in slow oven (300° to 325°) for approximately 45 minutes or until done when tested.
Mix all ingredients and serve with raw veggies. Keep cold. Refrigerate leftovers.
Make Jell-O from box directions, except instead of 2 cups of water, use 1 and use juice that comes from the strawberries. Refrigerate until thickened. Fold in strawberries, Cool Whip, nut, pineapple and coconut. Chill for 1 hour.
Prepare potatoes and set aside in large pot. Saute onion, celery and carrot in 1/2 stick butter for 5 to 7 minutes. Add garlic and continue cooking 3 minutes. Drain potatoes and add to pot. Barely cover with chicken stock. Bring to boil and cook until potatoes are tender. Add green onions and parsley. Add salt and pepper to taste. In another bowl, add 3 ladles hot soup and (temper) 1 pint half and half; stir. Return mixture to soup pot. Repeat until desired soup thickness. Serve hot. Do not boil after adding the half and half.
Combine sour cream, mayonnaise, cream cheese and seasonings. Mix well. Then stir in Cheddar cheese and crab. Cover and chill for 2 hours. Sprinkle with paprika. Serve with crackers.
Thaw peas in colander until well drained. Cook and crumble bacon. Mix all ingredients and chill.
Use steel knife. Put all ingredients in bowl except ice water. Cut butter in 7 to 8 pieces. Process to consistency of coarse meal (5 to 10 seconds) and with machine running, pour in ice water in steady stream. Ball of dough will form above blade in 20 to 50 seconds. Remove, cool, flour and roll out.
Mix dry ingredients together. Then, add wet ingredients. May keep refrigerated up to 3 days. For rolls, cut and bake.
*If canned potatoes, drain; if baked or boiled, peel and mash.
Mix all ingredients in blender. Put in a casserole dish at 350° for 20 minutes or until golden brown on top. Serve with crackers.
Combine oil, eggs and sugar in large mixing bowl; beat until well mixed. Combine flour, soda, baking powder and cinnamon; stir. Add dry ingredients alternately with apples to egg mixture, mixing well. Stir in nuts and half of butterscotch morsels. Spread batter in a greased 13 x 9 x 2-inch pan. Sprinkle batter with remaining morsels. Bake at 350° for 60 minutes.
Combine sugar, syrup and salt in 2-quart casserole. Mix well. Microwave at High for 5 minutes. Stir in peanuts. Microwave at High for 4 to 11 minutes or until syrup and peanuts are lightly browned, stirring every 2 minutes. Stir in butter, vanilla and soda until light and foamy. Spread to 1/4 inch thickness on large, well buttered baking sheet. Cool until set. Makes about 1 pound.
In a saucepan, combine sugar, flour and salt. Gradually stir in 3 cups half and half. Stir constantly over low heat until mixture thickens. Beat some of the mixture into eggs; beat this into hot sauce in saucepan and stir over low heat for 1 minute. Remove from heat and chill covered. Gradually stir in 3 cups half and half and vanilla. Pour into ice cream freezer and churn with salt and ice for approximately 20 minutes. Add strawberries and churn until hardened. Allow to ripen for 2 to 3 hours.
Heat oven to 400°. Grease 10 muffin cups. Brown beef in skillet; drain. Stir in barbecue sauce, brown sugar, white sugar, ketchup and mustard. Cook 1 minute to blend flavors. Place 1 biscuit in each muffin cup. Press in bottom and up sides of muffin cups. Add about 1/4 cup of meat mixture to each cup. Sprinkle with cheese. Bake for 10 to 12 minutes until edges of biscuits are browned.
Stir baking soda into pulp. Add sugar and eggs. Add flour, cinnamon, baking powder, nutmeg, salt and vanilla. Beat well. Add milk and beat well. Add butter and beat well. Bake at 325 degrees for 55 minutes or until done.
Bring water and butter to a full boil; remove from heat. Add cocoa; stir until mixture leaves side of pan and forms ball. Beat in confectioners sugar and vanilla.
Mix white sugar and shortening well. Add beaten eggs. Mix. Add other ingredients. Mix. Chill mixture in refrigerator. Remove from refrigerator when chilled; drop by spoonfuls into flour. Shake off flour and place on cookie sheet. Bake at 375° for 10 minutes or so. Prepare a glaze of powdered sugar, butter, milk and lemon flavoring. Brush on cookies after baking.
Mix first 5 ingredients and set aside. Beat shortening until creamy. Add sugar gradually, then egg and molasses. When mixed, gradually add in flour mixture. Make balls of mixture, then roll in sugar. Place on ungreased cookie sheet. Bake at 350° for about 12 to 15 minutes. Tops will be slightly rounded and crackly.
In mixing bowl, dissolve yeast in warm water; measure flour by dip-level-pour method. Add sugar, salt and half the flour to yeast. Beat thoroughly 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with cloth; place in refrigerator. Punch down occasionally as dough rises in refrigerator. About 2 hours before baking, cut off amount needed and return remaining dough to refrigerator.
Beat butter or margarine until creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift flour again with soda. Beat into creamed mixture alternately with buttermilk mixed with vanilla, almond extract and grated orange and lemon peel. (Begin and end with dry ingredients.) Pour into a greased and floured 10-inch tube cake pan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Allow to cool in pan 5 minutes. Turn out on wire rack to continue cooling. This is very good!!!
Beat cream cheese until fluffy. Beat in milk, sugar, peanut butter and vanilla. Fold in Cool Whip. Pour in graham cracker crust. Freeze. Keeps well in freezer for as long as two weeks.
Soften cheeses to room temperature. Mash and mix with all ingredients, except 1/2 cup pecans and chili powder. Roll in chili powder on wax paper after you have formed mixture into a log, then roll in the other 1/2 cup pecans. Chill in refrigerator. Slice and serve with Ritz crackers.
Peel and chunk the pickles, measuring 4 quarts. Soak for 3 hours in salt and ice water or cubes to cover, then drain. Add onions and put in large kettle to boil; mix well. Mix together remaining ingredients and pour this over pickles. Boil good for 10 minutes. After it has started a good boil, stir so it doesn't scorch and can while hot. Makes about 7 pints.
Soak mushrooms in 3 to 4 cups boiling water and cover for 15 minutes. Trim off stems, squeeze out water and cut into bite size pieces.
Combine apples and sugar; let stand a few minutes. Beat eggs lightly. Beat in oil and vanilla. Mix flour, salt, soda and cinnamon. Stir into egg mixture alternately with apple mixture. Stir in nuts. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for one hour or until cake tester shows it's done.
Cook onion in butter until tender. Slice hot dog skin thinly. Combine all ingredients in slow cooker; stir and heat on low for 4 hours. Hot dogs can be cut through and used as appetizers or served as is in buns.
Pour hot milk over shortening, sugar, salt and spices; cool to lukewarm and add yeast which has been dissolved in lukewarm water. Add eggs; stir in flour and beat. Knead to a smooth dough. Place in a greased bowl, cover and let rise until very light. Toss on floured board and pat into 1/2-inch thickness. Cut with a 3-inch cutter and place rings 2 inches apart on buttered baking sheets. Brush with melted butter and let rise in a warm place until double in bulk. Bake at 425° for 8 to 10 minutes in oven. Remove and brush again with melted butter and roll in granulated sugar.
Mix all together and put in a 9 x 13-inch dish. Cover. Bake at 375° for 20 minutes. Bake, uncovered, for an additional 15 minutes. Roll out 1 package crescent rolls into a rectangle. Cut into strips and lattice on top of casserole. Bake 15 minutes, uncovered. Put 1/2 cup Cheddar cheese on top and 1/2 can Durkee onions. Bake, uncovered, for 4 to 6 minutes until onions are golden brown.
Sift flour before measuring. Add salt and baking powder; sift three times. Cream shortening thoroughly. Add sugar gradually. Cream together until light and fluffy. Add flour alternately with liquid mixture a small amount at a time; beat after each addition. Add flavorings. Fold in stiffly beaten egg whites. Bake in 2 well-greased 9-inch pans in 375° oven 20 minutes. Prepare filling. Spread on layers; put together.
Mix Jell-O in hot water as it says and add remaining ingredients. Chill until firm. I usually add some chopped pecans. Good at Thanksgiving.
Grease 9 x 13-inch pan. Press 1 package crescent roll dough into bottom of pan. Mix cream cheese, sugar, egg and vanilla; spread on top of dough. Roll other package of dough to seal seams. Put on top of cream cheese mixture. Bake at 350° for 25 minutes. Sprinkle sugar and cinnamon on top. Cool, cut into squares.
Crumble ground beef in plastic colander which has been placed in a 1-quart glass measurer. Add chopped onion.
Brush tuna with oil on both sides. Sprinkle liberally with salt and pepper. Grill 2 to 3 minutes while turning on both sides (center should be pink).
Boil chicken until tender. Remove skin and bones and pull into chunks while warm. Mix with soup, sour cream, milk and seasonings. Put into 9 x 13-inch baking dish. Mix margarine and cracker crumbs and sprinkle on chicken mixture. Sprinkle liberally with poppy seed. Bake at 375° for 30 minutes.
I usually add extra seasoning, a bit of salt, a dash of red pepper and some black pepper, to taste. If you need more liquid, add some oil from artichokes.
Cook stew meat until done (could use hamburger). Add noodles to meat and broth; add salt to taste. Saute onion and garlic in butter. Add corn, tomato sauce and olives. Season with pepper and chili powder. Add to cooked meat and noodles and put in casserole. Add a generous amount of grated cheese over top. Put in oven and brown.
Cream margarine, shortening and sugar thoroughly until light and fluffy. Add eggs, flour, baking powder and milk then add flavorings. Blend well. Grease well a 10 inch tube pan, add cake batter. Bake in 325 degree oven for 1 hour and 15 minutes.
Mix all ingredients except Bugles with mixer. Bake at 350° until warm. Serve warm with Bugles.
Make 1 color at a time. Dissolve 1 package jello in 1 cup boiling water. Divide into 2 (1/2) cups. Add 1/4 cup cold water to one half. Add 1/4 cup condensed milk to other half. Pour clear jello into a 7 x 12-inch clear baking dish; chill until firm. Pour jello with condensed milk on top; chill until firm. Repeat directions, using other flavors of jello and layering one flavor on top of another. Very pretty.
Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cooled.
Cut steak into pieces; place in buttered baking dish. Sprinkle with dry soup mix. Add mushrooms. Blend mushroom soup, sherry and liquid from mushrooms; pour over steak. Cover and bake at 450° for 15 minutes. Reduce heat to 350° and continue to bake for 1 hour and 15 minutes.
Combine all ingredients; moisten with mayonnaise. Serve on lettuce; garnish with egg slices and olives. Serves 8.
Combine dry ingredients in a large saucepan and stir to mix well. Add the water and stir to dissolve the cornstarch. Add 1 cup berries and cook, stirring constantly over moderate heat, until the sauce is thickened and clear. Add lemon juice and stir well to mix and cool slightly. Add 3 cups of fresh berries. Gently transfer the filling to the prepared pie shell. Chill thoroughly before serving. This is simply the best blueberry pie you have ever eaten.
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with bananas, blending well after each addition. Stir in nuts.
Combine salt and cabbage. Let stand 1 hour. Squeeze dry. Add carrot.
Season chicken with salt and red pepper; brown in oil. In another pan, fry onions, celery and bell pepper in a small amount of oil until wilted, not browned. Add water, chicken bouillon cubes and garlic. Bring to a boil; continue to boil for 15 minutes. Add green onions, parsley and raw rice, mixing well. Pour into a 3-quart casserole dish. Cover tightly and bake for 2 hours at 350°. Yields 6 to 8 servings.
Blend first 5 ingredients in blender. Mix on hot cooked pasta of your choice. Gnocchi and cheese tortellini work well, as does fresh peppered cheese ravioli. Serve with green and red salad and a crusty Italian semolina bread, for a complete meal.
Heat oven to 425°. Beat eggs slightly. Beat in remaining ingredients. Pour in crust and bake 15 minutes. Reduce temperature to 350° and bake until knife in center comes out clean, approximately 20 minutes.
Melt shortening and cool. Add sugar, molasses and egg. Sift in flour. Add other ingredients. Mix well and chill. Roll in balls with sugar. Bake at 325° for 8 to 10 minutes.
First Day: In the morning, peel cucumbers and cut out seed. Cut into lengthwise strips. Cucumbers should weigh 7 pounds after seeded and peeled. Soak 24 hours in water and lime.
Place all ingredients in a blender; blend at high speed for 2 minutes. Chill and top with whipped cream.
Mix vanilla wafers, powdered sugar and nuts. Add butter; mix again. Add undiluted orange juice; mix well. Roll into 1-inch balls, coating with additional powdered sugar, if desired. Yields 4 dozen balls.
Place Boston butt in crock-pot. Combine remaining ingredients and pour over Boston butt. Cover and cook on low 8 to 10 hours. Remove meat from cooker and shred with fork. Coat with barbecue sauce, if desired.
Put zucchini in covered pan. Bring to a boil, then simmer 15 minutes. Add sugar, boil 6 minutes longer. Remove from heat, add jello. Stir well. Put in prepared jars and seal. Refrigerate after breaking seal. Yields 4 qt.
Mix sugar and oil. Add eggs, one at a time, mix. Sift soda and flour. Add to egg mixture and beat well. Add apples, pecans, coconut and vanilla. Bake in greased and floured tube pan for 1 hour and 20 minutes at 325°. Do not open oven while cake is baking.
Unroll crescent rolls and pat into a cookie sheet. Bake according to package directions.
Stir sugar, salt and shortening into scalded milk until dissolved. Cool to lukewarm. Add to cool mixture. Add 1/2 of the flour. Beat until smooth. Gradually add remaining flour. Mix well to make soft dough. Let rise in warm place (85°) until doubled in bulk. Divide into two equal portions. Place in greased bread pans. Brush loaves with shortening. Cover, let rise until double. Bake in moderate oven (350°) about one hour.
Slice cucumbers and add the next 3 ingredients; let set 3 hours. Drain and then add last 4 ingredients. Cook until good and hot (do not boil). Put in hot jars with lids. Makes 14 pints.
Preheat oven to 350°. Dice artichokes in a square Pyrex pan. Beat eggs and pour into pan. Break bread apart and add to pan. Sprinkle some salt and pepper; mix together. Top with grated cheese (pepperoni is optional). Bake for 20 to 30 minutes, or until brown. Let cool; cut into squares.
Brown meat, onions and garlic. Drain grease off. Add tomato sauce, tomatoes and spice. Line 9 x 13-inch dish with half of the tortillas; pour meat mixture over tortillas. Add another layer of tortillas. Pour soup over top and milk over soup. Sprinkle cheese and bake 30 minutes at 350 degrees.
Preheat oven to 350°. Grease 6 muffin cups. In a large bowl, combine flours, sugar, baking soda and pumpkin spice. Stir in buttermilk until mixture is moist. Fold in raisins. Spoon into muffin cups. Bake at 350° for 35 to 40 minutes until pick comes out clean. Remove from pan. Makes 6 giant muffins.
Wash beef tongue. Cut in half and place in crock-pot. Add water, tomatoes, salt, black pepper and garlic powder. Slice onion and place on top of tongue. Cover and cook for 8 to 10 hours (at 300° approximately) at medium setting. Tongue should be very tender when done. Peel when cool. Slice or shred. Can be served on flour or corn tortillas sprinkled with picante sauce if desired.
In large pan, on high heat, fry hamburger and onion. Drain grease. Add soup and 1/2 can of milk. Stir until hot. Add 1/4 bag of chips. Stir until moist. Add rest of the chips slowly and turn down stove to low. Stir and add milk to keep moist. Grate cheese over the top. Cover for 5 minutes. Serves 6.
Soften the yeast in 1 cup lukewarm water with the sugar. Sift together the flour, salt, sugar and baking powder. Stir in the melted oleo or butter, cooled to lukewarm. Add a little more lukewarm water, if needed, to make a stiff dough (not too stiff). Add the eggs. Save 2 tablespoons for glazing.
Mix all ingredients together. Place in casserole dish. Top with bread crumbs. Bake 20 to 30 minutes at 375° or until top is browned. Serves 6 to 8.
Put cooked chicken in 8 x 8-inch pan. Cover with sour cream and chicken soup mixture. Spread cracker crumbs and butter mixture over top. Sprinkle poppy seed over top. Bake at 350° for 1/2 hour.
Cook chicken breasts and cut up into pieces. Fry chicken pieces in soy sauce until golden brown. Add chopped onion and celery. Cover and cook until crunchy (approximately 20 minutes). Add bean sprouts and water chestnuts. Cook until bean sprouts and chestnuts are done. Thicken with cornstarch and soy sauce mixture. Serve over chow mein noodles.
Mix all together and pour in churn. Finish filling with sweet milk. Fruit may be added.
Mix all of the ingredients and refrigerate at least 4 hours, overnight is better. All of the ingredients can be changed to suit your own taste. Four bean salad can be used instead, also.
Cut shortening into flour and salt until mixture resembles fine crumbs. Combine egg, vinegar and water. Sprinkle over dry ingredients. Mix with a fork. Let stand 10 minutes. Roll out. This will make 2 double pie crusts. This is good to make up ahead of time and freeze.
Saute onions and peppers in ground beef until brown. Drain. Stir in tomatoes, rice, salt, pepper and chili powder. Bake at 350° for 1 hour. Remove cover for the last 15 minutes. If dry, add more tomato juice. May be put in crock-pot on low, 1 to 3 hours.
Place crushed Oreos in bottom of 9 x 13-inch pan. Reserve some crumbs for topping. Cover with softened ice cream. Spread with chocolate fudge. Cover with Cool Whip and sprinkle with chopped nuts and cookie crumbs. Freeze. Remove from freezer shortly before serving.
Wash cucumbers. Place in a large bowl. Cover with boiling water. Cover. Repeat this process every day for 3 days. Let stand on the fourth day. On the fifth day, slice cucumbers and put back in bowl. Combine sugar, spices, salt and vinegar. Bring to a boil. Pour over sliced cucumbers. Let stand 2 days. Drain off liquid. Bring liquid mixture to a boil. Pour over pickles which have been put in sterilized jars. Place on sterilized lids and seal. Makes 6 half pint jars.
Cut steak in 2 x 1-inch strips and toss with soy sauce. Brown on one side in oil. Cut pepper into strips. Add to meat and stir until meat is browned. Combine water and cornstarch. Add to meat mixture.