HumbleIntelligence/food-ner-1-Million huggingface dataset:
You put cake mix in skillet and make about 2 or 3 layers and then you cook the apples until they're good and soft to where you mash them. Then you put some sugar until it is sweet enough for you. Then about a tablespoon of spice.
Brown chops. Spread rice in 13 x 9 x 2-inch pan. Reserve 1 teaspoon onion soup mix. Sprinkle rest on rice. Add 3 cups water and mushroom juice to the rice. Put the chops over rice. Cover tightly with foil and bake for 45 to 60 minutes at 350°. Remove from heat for 10 minutes or until liquid is absorbed.
Melt butter. Stir in remaining ingredients. Simmer one minute. Brush on turkey 1 time during cooking time. This glaze seals in moistness and gives the turkey a beautiful golden color and delicious flavor.
Cook raisins and water together until tender in covered pan until water evaporates. Add dates and shortening to hot raisins; stir until blended. Add applesauce, vanilla, sweetener and pineapple. Add eggs. Stir dry ingredients together and add to raisin mixture. Sprinkle nuts on top. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch greased pan. Serves 16.
Sift together flour, sugar, baking powder and salt. Mix raisin bran and milk; set aside. Mix together remaining ingredients. Add this to bran mixture. Add to flour mixture, stirring just to moisten. Fill greased muffin pan 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 1 dozen.
Put chopped artichokes in a bowl. Add mayonnaise and cheese and mix well. Pour into baking dish and flatten. Sprinkle top with more grated cheese and top with a layer of flavored bread crumbs. Put a couple of pats of butter on top and bake at 425° for 20 minutes.
Preheat oven to 350°. Combine flour, granulated sugar, 1/4 cup cocoa, baking powder and salt in a bowl. Stir in milk, butter and vanilla until smooth. Stir in chocolate chips. Spread in an ungreased, shallow 1 1/2-quart casserole dish. Sprinkle brown sugar and 1/4 cup cocoa on top. Place in oven; pour boiling water over the top. Bake, uncovered, 35 minutes. Cool 10 minutes before serving. Serve with ice cream or whipped topping. Makes 6 servings. Preparation time: 15 minutes.
Place peaches and 6 tablespoons sugar in container of electric blender. Process until pureed (yields about 2 1/4 cups).
In a bowl, mix all ingredients together for a marinade. Cut chicken wings apart. Poke with a sharp fork. Soak in marinade in refrigerator overnight. Bake in single layer with a small amount of marinade poured over them. Bake at 350° for 1 to 1 1/2 hours.
Beat eggs with sugar, squash and oil; mix well. Sift flour, soda, salt, cinnamon and cloves; add to first mixture, then add nuts and raisins or dates. Pour into greased loaf pans. Bake at 350° for 55 minutes.
Combine potatoes, onions, cheese, pimiento, parsley, green pepper, bread crumbs and salt in 9 x 9-inch baking dish. Mix butter and milk; pour over potato mixture. Sprinkle with cornflakes. Bake at 400° for 30 minutes.
Bring vinegar, sugar and oil to a quick boil. Remove from heat and cool. Drain canned vegetables and mix with remaining ingredients. Pour liquid over vegetables and let set overnight.
Lightly brown pork chops in small amount oil; drain on paper towel. Place in oblong casserole dish. Drain potatoes and pour over chops. In small bowl, mix all other ingredients; salt and pepper to taste. Pour over potatoes. Bake at 375° until bubbly and thoroughly heated. Can be prepared overnight and baked in morning.
Put together as directions on cake mix tell you. Bake in 3 (9-inch) round pans. Set aside to cool.
One combines the pudding mix, sugar and milk in small bowl. Next, beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute. Then, fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for 2 (9-inch) layers. Frosted cake should be refrigerated, so this type frosting will stay firm. For a firmer frosting, one can let this mixture stand 5 minutes before folding in the Cool Whip.
Sift all ingredients together. Cut shortening into dry ingredients, then add milk. Stir with fork until dough forms into a ball. Knead gently 6 times.
Combine apples, sugar and butter in bowl. Stir in eggs and vanilla. Sift dry ingredients. Add to apple mixture. Stir only until blended. Divide batter between 2 greased 8 or 9-inch square pans. Bake at 350° for 45 to 50 minutes. Wrap well and refrigerate. The longer you let it stand, the better it is.
Sprinkle chicken with salt and pepper and brown in skillet with the oleo. Remove chicken to a greased 13 x 9 x 2 pan. In the drippings, saute onions and celery (tender). Add cranberry sauce and barbecue sauce. Mix well. Pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours. Baste ever so often (3 times). Makes 4 to 6 servings.
Mix together in a pan: condensed milk, butter and Nestle Quik. Stir with wooden spoon continuously over medium heat. When the mixture begins to pull away from the pan, the Brigadeiro is ready.
Saute onion, celery and green pepper in butter. Add rest of ingredients. Roast 3 to 4 pound beef roast until done. Slice and add to sauce. Simmer. Serve on buns.
Steep the tea, mint and lemon rind in the boiling water for 12 minutes. Remove the tea, mint and lemon rind from the water. Add the lemon juice and sugar and strain. Add the cold water. Makes 1 gallon.
Mix together the first 7 ingredients and pour into pie shell. Bake at 425° for 15 minutes. Reduce oven to 325°. Bake for 45 minutes longer or until knife inserted in center comes out clean. Yields 6 to 8 servings.
Boil ribs; drain. Place in shallow pan. Combine remaining ingredients for marinade; pour over ribs and leave overnight in refrigerator. Drain well; reserve the marinade for basting. Grill ribs and baste.
Mix juice from pineapple and lemon juice in enough orange juice to make 1 cup. Add sweetener. Dissolve cornstarch in water. Add to juices. Boil, stirring constantly, until thickened. Cool. Mix all together. Add sliced bananas, apples, grapes, etc.
Prepare cake mix as directed on package. Spoon 1/2 of batter into a greased and floured 9 x 13-inch baking dish. Bake at 350° for 10 minutes (cake will not test done). Cook cake for 10 minutes.
Mix all ingredients together very thoroughly with your hands for 10 to 15 minutes. Cover bowl and set overnight in refrigerator. Form into logs 8 x 2-inch or 6 logs per 5 pounds ground beef. Bake in oven for 3 hours at 200° turning every 45 minutes. Use broiler pan to bake on to let grease drip. As soon as log is done, wrap in paper towels to soak up all excess grease. Serve when cool. Will keep in refrigerator for 3 weeks. Can be frozen.
Mix juices and water. Pour over ice and add giner ale when serving. Yield: 40 servings.
Mix ingredients. Bake for 1 hour in a greased pan. Makes 2 or 3 loaves. Bake at 350°.
Preheat oven to 425°. In a large bowl, combine filling ingredients. Mix well and pour into pie shell. Bake 15 minutes. Reduce heat to 350° and continue to bake for 35 to 45 minutes or until knife inserted 1 inch from the edge comes out clean. Cool before cutting. If desired, garnish with whipped cream and nuts. Refrigerate leftovers.
In heavy aluminum saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes, or until mixture pulls away from sides of pan. May add a few drops of oil of wintergreen, cloves or cinnamon to give a more pleasant aroma. Knead slightly almost immediately. Store in a plastic bag in an airtight container. Will keep several weeks. Has a pleasing texture.
Place potatoes in oil in 9 x 13-inch pan and bake potatoes for 15 minutes at 400°. Brown and drain sausage. Layer cheese, onion, sausage and green pepper over potatoes. Beat milk and eggs; pour over other ingredients. Sprinkle with parsley. Return to oven and bake 30 minutes. Serves 12 to 15.
Combine all ingredients thoroughly in medium bowl. Refrigerate 1 hour before serving. Makes 2 1/2 cups. Nice with ham.
Boil first 3 ingredients for 5 minutes, without stirring. Pour Crispix, pretzels and peanuts in turkey pan. Pour boiling mixture over top. Bake at 250° for 1 hour. Stir every 15 minutes.
Boil chicken in 2 quarts water with 2 teaspoons salt added. Cook until tender. Put tomatoes, corn and corn meal, which has been moistened with the milk, into chicken broth, which has boiled down to 1 or 1 1/2 quarts liquid. Boil, stirring constantly, about 10 minutes. Add remaining ingredients except chicken and olives and cook 10 to 15 minutes more. Turn low so corn meal won't scorch and stir frequently. Put chicken and olives in a minute or two before removing from heat. Pour into "Pammed" or oiled covered casserole and bake slowly for 1 hour at 300°. Don't cut chicken pieces too small. Olives may be placed on top of mixture after it is poured into casserole.
Grind cranberries. Drain pineapple. Whip cream. Add all ingredients together; mix. Put in refrigerator. May be in refrigerator overnight before serving.
Fry onion and rice in oil until golden. Fry eggs until firm. Cut into squares. Add eggs, meat, soy sauce, vegetables, salt and pepper to rice. Fry for a few minutes and serve.
Soak bread in cold water. Squeeze out water. Combine all ingredients and mix well. Form into balls of desired size. Place meat balls on Teflon-coated or lightly greased baking dishes. Brown in oven at 400° for about 15 minutes. Drain and freeze or simmer in spaghetti sauce. Serves 6 to 8 people.
Saute onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano; mix well. Add beef and simmer 10 minutes. Place half of spaghetti in 13 x 9 x 2-inch pan. Top with half of sauce and sprinkle with 1 cup Cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over spaghetti mixture. Top with Mozzarella cheese. Bake, uncovered, at 350° for 30 to 35 minutes.
Spray a 9 x 13-inch pan with cooking spray. Remove crusts from bread slices. Cut bread slices into 4 strips each. Set aside. Measure spices, sugar, melted margarine and egg together. Set aside. Peel apples, slice and place evenly on bottom of sprayed 9 x 13-inch pan. Pour or spread spices, etc., on top of apples as evenly as possible. Place bread strips evenly on top of filling. Bake in a 350° oven for 45 to 55 minutes or until apples can be pierced with a fork.
Cook potatoes. Peel potatoes and beat. Add butter and margarine to hot potatoes and beat. Add nutmeg, cinnamon and vanilla. Add sugar and beat. Add eggs, 2 or 3 at a time. Add milk and pour in unbaked pie shells. Makes 5 to 6 pies. Bake at 300° for 1 1/2 to 2 hours. Don't overcook. Can be frozen before baking.
Blend shortening, sugars, eggs, vanilla and water. Add flour, soda, salt and baking powder. Mix well. Add oats and chocolate chips. Bake at 375° for 10 to 12 minutes.
Mix meat, bread crumbs (moistened with milk), egg, cheese, parsley, garlic and peppers. Shape into 1 1/2-inch balls. Brown in oil and cook until done. Meanwhile, heat tomato sauce and oregano. Keep warm. Cook shells and drain. Spoon a thin coating of sauce in oiled baking dish. Fill each shell with Ricotta cheese and place in dish along with meatballs. Spoon remaining sauce over contents in baking dish and sprinkle with cheese. Bake at 375° for about 15 minutes or until heated. Serves 4.
In a bowl, combine cucumber, tomato, onion, olives, and salad dressing; set aside. Cut 1 inch off the top of bread, leaving a 1/2 inch shell. Layer a 1/4 of the ham, salami, pork and cheeses inside the shell. Top with 1/3 of the vegetable mixture. Repeat layers, ending with meat and cheeses, gently pressing down to flatten as needed. Replace bread top; wrap tightly in plastic wrap. Refrigerate until ready to serve.
Steep tea bags 5 minutes in boiling water. Add other ingredients and simmer 10 minutes. Serve hot.
Mix cream cheese, sauces, onions and small handful of chipped beef. Form into a ball and roll in remaining chipped beef. Chill. Serve with crackers of your choice.
Mix all ingredients together and store in an airtight container. Great for lunch boxes, quick snacks, trips in the car, or just to watch TV. Kids love to make it!
Preheat oven to 350°. Wash the chicken and pat dry. Place in a baking pan in a single layer. Combine all remaining ingredients in a bowl and mix well. Pour the sauce over the chicken. Bake chicken, covered, with aluminum foil at 350° for 50 minutes. Uncover the chicken, spoon the sauce over the top of the chicken and continue to bake for 30 minutes. Serves 6. If there is extra sauce, it can be refrigerated for a few weeks.
Cook sugar, chocolate, butter and milk, stirring constantly, until mixture forms soft ball (234°). Cool slightly and add marshmallows and vanilla. Beat until smooth and creamy. Pour into a buttered pan. Add 1 cup nuts, if desired.
Season each pork chop with salt, pepper and garlic. Dip into flour. Brown in canola oil about 10 minutes, browning onion at the same time in the same skillet. Drain. Stir in soup and water. Reduce heat to low. Cover; simmer until pork chops are fork-tender, stirring occasionally. Makes 6 servings. Serve over rice.
Drain pineapple and peaches well; reserving juices. Add milk to juice to make 1 3/4 cups liquid. Add pudding mix to liquid and shake well. In bowl, add well drained canned fruit and all of the ingredients, including pudding mixture. Stir in Cool Whip and garnish as you wish. Refrigerate 1 hour before serving.
Boil brown sugar and water at 350° for 20 minutes. Mix all other ingredients together and pour into boiling syrup.
Grind cranberries. Combine with banana and 1/2 c. sugar. Set aside. Combine vanilla wafer crumbs with 6 Tbsp. butter, melted. Press 1/2 crumbs in bottom of 9-inch pie dish. Cream 1/2 c. butter and 1 c. sugar until light. Add eggs and beat until fluffy. Fold in nuts. Spread over crumb mixture. Top with cranberry mixture. Whip cream and spread over cranberries. Sprinkle with remaining crumbs. Chill 6 hours or overnight.
Dissolve beef cubes in water. Add other ingredients. Bring to boil and add meat. Lower heat and simmer 3 hours. After about 2 hours add carrots, onions and potatoes. When cooked, remove to platter. Strain juice and make gravy.
Preheat oven to 400°. Peel each potato and cut lengthwise and quarter. Slice into thin slices the size of matchsticks. Coat a baking sheet sprayed 3 times with vegetable oil. Combine the egg whites and spice in a bowl. Add the potato fries and cover well with the egg whites. Place the coated fries on baking sheet. Spread them in single layer, leaving space between. Insert baking sheet on bottom shelf of the oven. Bake 40 to 50 minutes. As they brown, turn fries with spatula so they brown evenly. Serve while still hot.
Mix; put in dish, sprayed with Pam. Bake at 350° for 45 minutes.
Preheat oven to 400°. Soften yeast in water (110°). Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm.
Drain pineapple well. Combine drained pineapple with Eagle Brand, coconut, nuts, butter, lemon peel and almond extract. Combine flour and baking powder. Beat into pineapple mixture until blended. Spoon by heaping tablespoonfuls 1-inch apart onto greased baking sheets. Bake at 350° for 13 to 15 minutes. Remove to wire rack to cool. Store in refrigerator. Makes 3 1/2 dozen cookies.
Brown hamburger. Add onions; cook a few minutes more. Add flour. Dump into big soup kettle. Add everything else, except macaroni. Simmer for 1/2 hour. Cook macaroni separately; add last. A little red wine added just before serving is very good. Makes 3 gallons or 48 (1-cup) servings.
Cook chicken and slice. Cook noodles. Saute mushrooms and onion. Make Hollandaise sauce.
Mix cake mix, eggs, vegetable oil and mandarin oranges. Bake at 325° for 25 to 30 minutes or until cake is done. Bake in 3 layers.
Heat oven to 375°. Quarter potatoes and place in large roasting pan. Combine other ingredients together. Pour over potatoes and toss with 2 spoons. Bake, stirring occasionally, until potatoes are tender browned (40 to 60 minutes). Serves 8.
Melt chocolate chips. Add other ingredients except whipped heavy cream. Mix well with electric mixer. Add whipped cream to chocolate mixture and pour into graham cracker crust. Chill for 1 hour.
Saut onion and squash in olive oil, then add a clove or two of chopped garlic. Add spinach leaves and stir until the leaves wilt. Just adjust the amounts to however much you want or need. Serve over brown rice cooked in chicken broth with spices added such as thyme, oregano, garlic, etc. to your taste. Serves about 4, using a bunch of spinach. Not sure if you can freeze; probably. Can make ahead.
Pick it, wash it, parboil it, wash again and cook until tender. Drain; squeeze water out. Cook in oil for 30 minutes. Add 4 eggs; stir together until done.
In an unbaked pie crust, add mixed ingredients. Add top crust. Have small cuts to vent the steam. Bake at 350° for 1 hour. Serve with hot milk (not boiled) with a little butter, salt and pepper. Cut a piece of pie; put in a bowl. Add as much warm milk as you like. Enjoy.
Stir together 5 ingredients in a bowl. Stir together oil, vinegar and pepper. Add to rice mixture, tossing to coat. Chill 4 to 24 hours. Serve on lettuce leaves.
Heat soup and water in pan and pour on top of casserole. Place foil on top of dish while cooking. Bake 1 hour at 350°.
Mix flour, cornmeal, baking powder, oil and sugar together. Then combine milk and eggs. Bake in a greased pan at about 350°.
You put a layer of macaroni, then a layer of cheese, sliced, then another layer of macaroni and another layer of cheese. Beat your eggs and milk together and cover. Slice the margarine in thin slices. Cover well with the margarine. Bake in oven at 400° for about 45 minutes.
*If you want more of a meat flavor, add 2 pounds. You can also add more vegetables, if you like.
Mix flour, butter and sugar. Pat in bottom of 9x13 pan. Bake 350 degrees for 15 minutes. Cool.
Preheat oven to 400°. Spread pizza sauce over pita bread. Add fresh vegetables; top with Mozzarella cheese. Bake on top rack of oven for 10 minutes, or until cheese is melted and pita is crisp.
Slice eggplant into 1/4-inch slices. Beat eggs. Dip slices in egg and then bread crumbs. Saute eggplant in olive oil until golden brown. Use a 2 1/2-quart casserole dish. Layer eggplant one slice thick on bottom. Sprinkle with Parmesan and basil. Cover with Mozzarella and tomato sauce. Alternate layers finishing with sauce. Sprinkle Mozzarella on top. Bake at 350° for 1/2 hour until bubbling.
Mix sugar and water together and boil for 5 minutes to make syrup. Cool. Wash kumquats thoroughly. Cut small cross in blossom end with scissors. Place in cooled syrup. Bring to a boil, reduce to a simmer. Cover and simmer gently for 1 hour. Do not remove cover until fruit and syrup are cool. Fruit will stay plump. (If you remove cover before both are cool, the fruit will wrinkle.) Put in jars and keep refrigerated.
Heat crushed pineapple and add lime Jell-O and chilled buttermilk. Chill, then add Cool Whip and chopped nuts.
Boil molasses, water and sugar briskly until it brittles when tested in water. Pour in dripping pan when cool enough to handle. Pull, flavor and cut in pieces.
Pore oreng juice into the ice tray. Then put foil on the ice tray. Push the clean popcickle sticks were the oreng juice is. Set the ice tray in the freezer for 3 hours. Take them out and eat them!
Heat oven to 350°. Melt butter in square baking dish. Mix sugar, milk and flour. Pour over melted butter. Add fruit. Bake for 45 minutes or until crust is brown.
Mix all ingredients together thoroughly by hand. Drop by teaspoons on cookie tray. Bake at 375° for 12 minutes.
In saucepan, stir the sugar and cocoa together. Add milk and butter. Bring to a boil, stirring constantly. When it boils, reduce heat to medium-low. Boil 3 to 5 minutes, stirring occasionally until mixture starts to thicken. Stir in vanilla. Pour over cake.
Grease a 2 1/2-quart casserole. Layer okra, tomatoes, salt, pepper, onion and pepper. Bake at 350° for 1 hour. Cover until time to brown.
Melt margarine in pan, add sugar. Let cool. Add flour, butterscotch bits, chocolate bits and nuts. Spread in pan. Bake 10 minutes at 375°. Cut while hot.
Thaw coconut. Line a 9-inch pie plate with pastry. Preheat oven to 400°. Combine sugar, coconut, salt and cream. Beat egg whites until stiff peaks form. Gently fold into coconut mixture. Spoon into prepared pie plate and cover with top crust. Brush lightly with milk or cream. Bake for 30 minutes.
Prepare pudding according to package directions using the two cups of milk. Mix this with Cool Whip. Cover bottom of 9 x 13-inch pan with a layer of graham cracker squares. Place 1/2 of pudding mixture on crackers. Top with a second layer of crackers and remainder of pudding mix. Top with third layer of graham crackers. Frost with chocolate frosting. Chill several hours and cut in squares.
1st: Melt caramels and 1/3 cup evaporated milk in double boiler.
Cook onion in butter until tender, but not brown. Add potatoes, 2 cups water, salt and pepper. Cover and simmer 15 minutes. Remove from heat, stir in corn, ham and milk. Blend flour with 1/2 cup water; stir into chowder. Cook until thickens. Sprinkle with paprika. Makes 6 cups.
Combine sugar, syrup and water and cook together until it forms a hard ball in cold water. Then add peanuts and butter and cook in the syrup until slightly browned. Add vanilla; remove mixture from heat and add soda. Mix well and pour into buttered pans, spreading thinly. Cool and break into pieces.
Grease and flour pan or spray with Pam. Cream sugar and butter; add eggs, 1 at a time. Alternate milk and flour and vanilla. Bake until done.
Scald 2/3 cup of milk. Add 1/2 cup sugar, the salt and shortening. Cool to lukewarm. Soften yeast in 2/3 cup lukewarm water and 2 tablespoons sugar. Add to milk mixture. Add the eggs and 3 cups flour; beat until smooth. Add 3 more cups flour; knead. Place in greased bowl; brush lightly with shortening. Let double in bulk. Divide dough into 3 parts. Roll into oblong 14 x 8 x 1/4-inch. Brush lightly with melted butter. Sprinkle with sugar-cinnamon. Roll as for jelly roll. Cut slices 1-inch thick. Place, cut side up, about 1 inch apart in greased shallow pan. Let double in bulk. Bake at 425° for 15 to 20 minutes. Frost while warm.
Toss cooked stuffing with 1/2 can of soup, the broth and eggs. Spread in an 11 1/2 x 7 1/2 x 1 1/2-inch greased baking dish; top with chicken. Combine remaining soup with milk and pimento; pour over all. Cover with foil; bake at 350° for 45 minutes or until set. Makes 6 to 8 servings.
Mix sugar, cocoa, flour and salt. Add 1/2 cup milk to well beaten egg yolks, then blend into dry ingredients. Stir until all lumps are dissolved. Add remaining milk and mix. Bring to a boil, stirring constantly. Then cook over low heat until desired thickness. Add vanilla and butter. Stir and set aside until crust is ready. Pour into slightly baked crust. Top with meringue. Brown in 400° oven.
Remove seeds from lemon and orange juices, but do not strain. Blend in the sugar until thoroughly dissolved. Add the chilled grape juice and ice water. Place 2 tablespoons of crushed ice into five 8 ounce glasses. Fill with lemonade. Garnish with a lemon slice. Add a sprig of mint. Serves 5.
Grease dish and place rice in bottom. Combine soup and water and pour half of mixture over rice. Place chicken over rice. Add salt and pepper and remaining soup. Cover with foil and bake for 2 hours at 350°.
Saute onion and garlic in butter. Add chili powder, soup and tomatoes. Cook 5 minutes. Add chicken to sauce, broken up.
When cool enough to handle, cut potatoes into 1-inch cubes. In large bowl, combine potatoes, onions and salad dressing; toss gently. Dust top with paprika. Garnish with chives. Serve warm or at room temperature. Serves 4 to 6.
Brown chicken with butter or margarine on both sides in skillet. In a medium size bowl, combine and whisk together chicken mushroom soup and heavy cream. Set aside. Add wine to chicken and simmer for 3 to 5 minutes. Add soup and cream mixture to skillet, pouring over chicken. Cover and simmer for 20 minutes to 1/2 hour. Serve over Rice Pilaf. Enjoy.
All ingredients are approximate. Cook meat until tender; bone and cut up. Add to soup stock with remainder of ingredients, except cream. Simmer until done. Add cream and serve.