HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil milk until it comes to boil, then take off stove and put in bowl. Add already done yogurt (called starter), then when boiled milk gets cooled down somewhat (when you can count to ten and still hot but not too hot), mix together with milk. Cover well and leave 2 hours or more.
Cook onion in small amount of oil until tender, but not brown. Add soup, milk and cheese; heat and stir. Break tuna into chunks, add with remaining ingredients. Pour into greased 2-quart casserole. Sprinkle with additional Parmesan cheese and paprika. Bake at 375° for 20 to 25 minutes. Top with minced parsley and ripe olive slices. Pass lemon wedges to squirt over. Makes 6 servings.
Preheat oven to 350°. Beat egg whites until stiff. Add vanilla, salt and sugar. Beat until incorporated. Add crackers and pecans. Pour in greased pie plate and bake 30 minutes. Let pie get completely cool. Top with whipped topping. Chopped pecans may be sprinkled on top.
Wash chicken pieces, pat dry and set aside. Combine all remaining ingredients in shallow pan (or ziploc bag). Mix well. Add chicken, turning to coat; cover and marinate in refrigerator 4 hours. Remove chicken from marinade, reserving marinade. Grill 4 to 5 inches from medium hot coals 12 to 15 minutes basting frequently or broil in oven.
Place each chicken breast on 14-inch square of double thickness heavy duty aluminum foil. Mix soup and rice, spoon over chicken breast. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5 inches from hot coals. Cook about 40 minutes or until done, turning once.
Unfold fillets and place, one at a time, between 2 sheets of wax paper; pound with a flat-surfaced mallet until about 1/4-inch thick. Combine flour, salt and pepper; coat breast fillets with mixture. Melt margarine in large skillet over medium heat; add chicken and cook 3 to 4 minutes per side until done.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt; add to butter mixture. Stir in oats and candy. Cover and chill 1 hour. Divide dough in half. Roll each to 1/8-inch thickness on a surface dusted with powdered sugar. Cut with a 2 1/2-inch cookie cutter; place on greased, foil-lined cookie sheet. Bake at 350° for 8 minutes; remove to wire racks to cool.
Add milk to make stiff batter. Drop by spoon into hot fat and fry until brown. Especially good with fish.
Combine sugar and shortening, then add bananas and eggs. Mix well. Dissolve baking soda in buttermilk, then add to mixture. Add salt and nuts. Mix well. Gradually add flour, a little at a time while mixing well. Pour in greased and floured bread pan. Cook at 350° for 1 hour.
Mix cake mix, oil, water and eggs together on low speed with mixer about one minute. Scrape sides and bottom of bowl. Continue beating on low speed for 2 minutes. Add container of frosting and continue beating on low speed for two more minutes. Grease bundt pan and pour in batter. Bake at 350° about 1 hour. Let cake cool in pan.
Dice or slice the potatoes. Add remaining ingredients, except milk. Simmer to well done. Mash lightly. Add milk. Cook just to boiling.
Put all into a 9 x 13-inch pan sprayed with Pam. Stir together and bake, covered, for 1 hour at 350°.
Cook bacon. Brown ground beef. Mix bacon and beef with all other ingredients. Bake 1 hour at 350°.
Heat oven to 350°. Grease a 15 1/2 x 10 1/2-inch jelly roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another bowl until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Stir in apples, nuts and raisins. Spread evenly in pan. Bake 40 to 50 minutes until top is golden. Let cool on wire rack. Dust with powdered sugar.
Heat oven to 375°. Mix thoroughly in bowl shortening, brown sugar, eggs and vanilla. Set aside. Stir in another bowl flour, salt and baking soda. Mix the dry ingredients into the shortening mixture. Stir in the salted peanuts. Drop by rounded teaspoons about 2 inches apart on greased baking sheet. Grease the bottom of a glass. To flatten each cookie, dip glass in sugar and press down on cookie. Bake for 8 to 10 minutes. Makes 6 dozen cookies.
Beat sugar and eggs together. Add flour, salt and soda. Stir in other ingredients. Bake in glass dish for 45 minutes to 1 hour at 350°.
Mix 2 cups sugar, Kool Aid, and pineapple juice. Add ginger ale and ice. Serve.
Place rice in bottom of casserole. Lay chicken pieces on top. Mix soup and water and pour over chicken. Bake at 300° for 1 1/2 hours. Serves 6.
Put peanut butter, butter and chocolate chips in bowl. Place in microwave for 2 to 3 minutes or until it comes to a boil. Stir in powdered sugar to desired thickness. Spread onto buttered platter.
Melt margarine and stir in flour. Slowly add broth, stirring. Stir in rest of ingredients and simmer until thickened. Do not boil.
Mix all together. Spread on tortillas. Roll up tortilla and slice about 1-inch thick. Serve with hot sauce or salsa.
Combine all in pan. Add water. This is delicious with meat broth or beef bouillon cubes. Add salt and pepper to taste.
Combine sugar, salt, ginger, molasses and shortening. Dissolve soda in water and add flour. Mix all together and let stand until thoroughly cold. Roll into balls. Bake at 350° until done.
Cream oleo and sugar. Add vanilla and mix well. Add flour and mix. Mix in pecans and dates. Roll teaspoonfuls of dough in balls. Refrigerate balls for 1 to 2 hours. Bake at 350° on greased cookie sheet for 20 minutes. Remove from oven and roll balls in powdered sugar. Sprinkle them again with powdered sugar when cookies have cooled.
Cut meat in 1-inch squares. Brown meat in 1 tablespoon hot shortening. Remove meat from skillet. Add gravy mix and 2 cups water. Bring to boiling, stirring constantly. Stir in next 6 ingredients, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat. Turn into 1 1/2-quart casserole. Cover and bake at 350° for 1 1/2 hours. Remove bay leaf. Serve on noodles. Makes 5 or 6 servings.
Saute onion and celery in oleo. Cook broccoli as directed on package; drain. Combine remaining ingredients with onion, celery and broccoli. Pour into a greased shallow 2-quart casserole. Bake at 350° for about 30 minutes.
Drain beans and place in 2-quart casserole. Dice bacon and fry until crisp. Remove bacon from pan. To the bacon grease, add the water, sugar, dry mustard and onions. (If bacon is very fat, all the grease does not have to be used.) Simmer 10 to 15 minutes, stirring frequently. Pour over beans; add bacon and mix well. Bake at 350°, uncovered, for 1 hour. Stir once or twice while baking.
Cook hamburger and onion. Drain grease. Add water and tomato paste. Simmer 10 minutes. Spread biscuits in dish that is greased to make crust. Pour mixture over biscuits and add cheese. Cook at 350° for 20 minutes.
Cook macaroni. Rinse and drain. Mix together green pepper, onion, carrot and pimiento and add to macaroni. Mix together Eagle Brand milk, sugar, vinegar, mayonnaise and salt. Pour over macaroni mixture. Refrigerate before serving. Makes lots!
Cut cabbage into small wedges. Boil until tender. Drain. Fry bacon until crisp. Crumble and sprinkle over cabbage along with cheese.
In a saucepan, combine all of ingredients. Bring to a boil; simmer 10 minutes. Cool. In a quart jar, layer 9 shelled, hard-cooked eggs and 1 medium onion, sliced. Fill jar with pickling brine. Cover. Refrigerate 48 hours before using. Keeps 2 months refrigerated.
Microwave first 3 ingredients for 3 minutes. Turn and bake 3 minutes more. Add last ingredients. Stir and microwave 10 minutes. Microwave on High setting.
Melt margarine in large saucepan. Add onion and green pepper. Saute for 5 minutes. Add hamburger; cook, stirring, until lightly browned. Add mixed vegetables, soup and 3 cans of water. Add any diced, leftover vegetables desired. Stir in pasta. Season with salt, pepper, sugar and Worcestershire sauce. Simmer until vegetables are tender and soup is thick. Yields 4 to 6 servings.
Boil together vinegar, wine, shallots, 1/2 tablespoon dried tarragon and seasoning until reduced to 2 tablespoons. Strain, reserving liquid, and cool. In a blender, put yolks, lemon juice and reserved liquid. Mix at high speed. While mixer runs, add butter in a steady stream. When blended, add fresh tarragon. Keep warm on top of double boiler to thicken. Great on steak and shrimp kabobs!
Layer #1: Work flour and margarine together as for pie crust. Add peanuts and press into bottom of 9 x 13 pan. Bake at 350° for 20 minutes. Cool.
Combine eggs, sugar and vanilla. Beat until thick. Add sifted dry ingredients. Heat milk and butter to boiling point. Add to mixture. Put in 9 x 13-inch pan. Bake 30 minutes at 350°.
Roll and cut into very small biscuits or put into a cookie maker. Sprinkle with sesame seed; cook at 350° for 15 minutes.
Cream margarine and sugar. In separate bowl, mix flour, potato chips and remaining ingredients until blended. Drop by teaspoon onto cookie sheet. Bake at 350° for 15 to 18 minutes.
Cook chicken in boiling water until tender. Remove from broth. Strain broth, reserving 2 2/3 cups. Bone chicken and cut into small pieces. Combine chicken soup with half the broth; mix well. Combine mushroom soup with remaining broth; mix well. Combine stuffing mix and butter; reserve 1/2 cup for garnish.
In a very large bowl stir together the flour, oats, baking powder, cinnamon and salt. In a small bowl stir together the eggs, milk, butter and brown sugar. Add to flour mixture and stir until blended.
Saute onion and celery in bacon drippings until onion are limp. Add next five ingredients. Cook 2 minutes. Add potatoes, mayonnaise, eggs and bacon. Toss lightly. Serve hot and garnish with olives.
Mix first 5 ingredients by hand. Take out 1 cup crumbs for top. Mix remaining ingredients. Mix liquid and pour over crumbs. Beat and put in pan. Put crumbs on top and bake for 50 minutes at 350°.
Brown beef in butter. Add garlic, sugar, salt, pepper and tomato sauce. Cook over low heat for 15 minutes. Cook noodles according to package directions; drain. Mix onions with cream cheese and sour cream. Cool meat mixture and noodles. Grease 2-quart casserole dish. Alternate layers of noodles, cheese mixture and meat mixture. Repeat. Sprinkle top with grated cheese. Bake for 30 minutes or until cheese is bubbly in 350° oven.
Put in skillet cocoa, sugar and salt and stir. Add butter, vanilla, and milk. Bring to a boil, stirring frequently. Cook to 232° or soft-ball stage. Remove from heat and beat until thick. Turn into buttered pan. Cut squares before it gets too hard.
Beat eggs and sugar. Then add the rest of ingredients. Bake in a 9 x 13-inch greased and floured pan at 350° for 35 to 40 minutes. Cool and frost with cream cheese.
Heat butter in large skillet; add fish and brown on one side about 3 minutes, then turn over and cook until flaky. Place fish on a heated platter. Place almond slivers and lemon juice in skillet and cook 2 to 3 minutes, until almonds are toasted. Pour almond mixture over fish.
Arrange apple slices in a greased 8 x 8 x 2-inch pan and sprinkle with lemon juice. Combine flour, sugar, cinnamon and oatmeal. Add melted butter and mix until crumbly. Sprinkle over apples. Bake at 375° for 25 to 30 minutes or until apples are tender and top is golden brown. Makes 5 to 6 servings.
Preheat oven to 350°. Saute mushrooms, onion and garlic in olive oil. Split this mixture in half and set one aside. Add to the remaining (in large skillet) the tomato sauce, paste and tomatoes. Add also the oregano, basil, salt, pepper, bay leaf, red wine and fresh cilantro. Let simmer for 15 to 20 minutes.
Make toast; put aside. Heat soup with a little milk. Add grated cheese; stir until cheese is melted (should be a little thick). Arrange toast points on plate; spoon mixture onto toast. This is good for lunch with a salad.
1. Soak beans overnight. Drain water and place beans in crock pot. Add fresh water until beans are covered. 2. Saute onions, garlic, and peppers in olive oil and add to crock pot. 3. Add worcestershire sauce and slow cook for 2 hours. 4. Add hot sauce, salt, and pepper to taste. Dice ham and add before slow cooking for 2 hours or until beans are at desired consistency.
This cake should be made 2 days ahead. In 3 bowls, break cake into bite-size pieces. Sprinkle each bowl with one box of dry Jell-O. Layer in tube pan as follows:
Mix first 4 ingredients. Shape into balls and chill for awhile. Melt chips, Hershey bar and paraffin over low heat or double boiler. Dip balls in chocolate. Cool on wax paper.
Sift together sugar, flour, soda, salt, cinnamon, nutmeg and cloves. Add to dry ingredients oil, eggs and vanilla. Beat well, then add apple, nuts and raisins. Mix well. Pour into greased pans (1 Bundt or 2 loaf or 4 mini). Bake at 375° for 1 hour or so, 35 to 40 minutes for mini pans.
Slice avocadoes in half; remove skin and toss; remove pit and save. Combine all ingredients in large bowl. Blend until mixture is slightly lumpy. To keep guacamole from turning brown, either squeeze juice of 1/2 lemon over top or place avocado pit in mixture. Cover tightly and refrigerate. Serve with tortilla chips.
Beat cream cheese and Eagle Brand together. Add Cool Whip to mixture. Pour 1/4 of this mixture into each pie crust. Drizzle 1/4 of caramel on top of each pie. Melt margarine in skillet, add coconut and pecan pieces, stirring until toasted. Sprinkle 1/4 of this mixture on top of caramel on each pie. Repeat each step, using remainder of cream cheese, caramel, coconut and toasted nuts. Freeze and serve frozen.
In a medium bowl combine all ingredients except nuts. Beat until smooth and creamy. Shape into 2 balls, approximately 4 inches. Roll cheese balls in chopped nuts. Store in refrigerator. Serve with crackers.
Combine ground chuck, bread crumbs, liquid nonfat dry milk, onion, egg and salt. Mix lightly but thoroughly. Press on 12-inch pizza pan. Form 1/2-inch rim around edge. Spread pizza sauce over meat mixture. Sprinkle with cheeses and choice of pizza toppers. Bake in moderate oven at 350° for 25 to 30 minutes. Drain off fat. Cut into wedges. Makes 1 (12-inch) pizza.
Mix first 5 ingredients and shape into meatballs. Place in a baking dish. Mix remaining ingredients and pour over the meatballs; bake for 45 minutes in 350° oven.
Brown ground chuck and onion. Add salt, pepper, oregano and red pepper. Let simmer for 5 minutes. Add jar of Ragu sauce. Let simmer for 30 minutes. Prepare spaghetti according to directions.
Melt sugar and butter in double boiler. Mix other ingredients. Cook at 325 for 25 minutes. Line pan with wax paper and turn out on waxed paper while hot. When cool, cut into squares.
In one large pot on medium heat add 1/2 cup of vegetable or corn oil, add onion, peppers, parsley, chicken, chilli powder, salt, pepper, ground cumin and brown sugar; stir and let mixture cook for about 10 minutes, continuing to stir occasionally. Add garlic and pork chorizo, beans and all the tomatoes. Continue to cook on medium heat stirring often, about 30 minutes or until tomatoes get soggy. Serve with tortillas or hearty bread. Feeds 8-10 people.
Preheat oven to 350°. Mix cinnamon, flour, baking soda and baking powder together; set aside in a small bowl. Grate and drain carrots. Mix sugar and applesauce together in bowl. Add eggs, one at a time, beating well after each addition. Add carrots and mix well. Mix in a little at a time the flour mixture, to blend, until all of the flour mixture is added.
Melt chips, milk and salt over low heat. Add vanilla and nuts. Pour in wax paper lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Peel off paper and cut into squares. Store loosely covered at room temperature.
Preheat oven to 350°. Grease pie plate. Beat all ingredients just until smooth. Pour into pie plate. Bake in preheated oven about 30 minutes. Serve with fresh fruit.
Cream shortening and add sugar. Beat in eggs and blend in syrup. Stir in flour and nuts. Bake in 11 x 16-inch greased pan at 350° for 25 minutes.
Pre-pare jello according to package, but only use 3 1/2 c. water. Partially set jello. In mixing bowl on low speed, beat cream cheese and crushed pineapple. Add jello. Fold in softened ice cream or sherbet. Then fold in Cool Whip. Pour into mold. Chill. Decorate with drained cherries. Make a day ahead.
Combine crumbs, sugar, cinnamon and margarine. Reserve 3/4 cup for top. Press remaining mixture in a 1 1/2-quart casserole dish, covering sides and bottom. Heat flour and cherries until thickened. Pour over crumb-lined dish. Top with meringue made from egg whites. Sprinkle with reserved crumb mixture. Bake at 275° for 35 minutes. Serve with ice cream, if desired. Yield: 6 to 8 servings.
Beat together. Pour into deep baking dish. Add 2 cups fresh fruit. Slice 1 stick butter and place on top of fruit. Bake at 425° for 45 minutes.
Prepare spaghetti twists as directed; drain and put into 3-quart casserole. Heat sausages and 1/4 cup water to boiling; cover and cook 5 minutes. Remove cover; continue cooking until well browned. Drain sausage on paper towel. Cut into 1-inch chunks and add to casserole. In sausage dripping, cook onion and garlic until tender, stirring occasionally. Add kidney beans, tomatoes with liquid, oregano and 1/4 cup water. Heat to boiling; reduce heat, cover and simmer 5 minutes. Add bean mixture to spaghetti mixture; mix gently. Cover casserole and bake 50 to 55 minutes until hot and bubbly. Makes 8 servings; 455 calories a serving.
Sift together flour, soda and salt. Cream butter and sugars. Cream well. Add egg and vanilla. Mix well. Blend in dry ingredients. Spread in ungreased 13 x 9-inch pan. Bake at 350° for 15 to 18 minutes. Sprinkle immediately with chocolate morsels. Let stand 2 minutes. Spread to cover.
Trim excess fat from ribs. Make two vertical deep cuts into meat on each rib. Combine ribs with tomato juice, sugar, vinegar, salt, celery seed, Worcestershire sauce and onion. Grate 2 teaspoons peel from orange. Squeeze to get juice. Add peel and juice to beef. Mix well; cover and bring to a boil. Reduce heat. Simmer 1 hour and 20 minutes or until beef is tender. Transfer ribs to platter. Cover to keep warm. Spoon off surface fat from sauce. Mix flour with water and stir into sauce. Cook, stirring, until it thickens. Pour over beef. Makes 4 servings.
Combine diced chicken, tomatoes, cheese, onions and seasonings. Dip chips into chicken broth and line them along flat baking dish; sides and bottom. Cover with chicken mixture. Add soup and bake until completely hot at 350° for 1 1/2 hours. For less spicy and moist, drain Ro-Tel tomatoes. Serves 6 to 8.
Mix all ingredients together in large bowl. Stuff each pepper with ground meat mixture. If any meat mixture is left, you can make balls. In a Dutch oven, put 2 cans of tomato soup and juice from whole tomatoes and 1 can of water. Cook on top of stove on medium heat for 1 hour (covered). Use tomato soup mixture for gravy.
Cook onions and mushrooms in butter in a large skillet until soft. Beat eggs until frothy. Stir in cooled onions and mushrooms, spinach, bread crumbs, soup, 2 tablespoons cheese and spices until well combined. Spread mixture in a buttered casserole dish and sprinkle with remaining cheese. Bake, uncovered, at 325° for 1 hour. Yields 6 servings.
Use beef that is not too fatty or cheap. Choose a middle grade of beef. Put enough margarine in pan so meat will not stick; brown on both sides. I put a little vinegar on both sides to cut enzymes. Also, I put Adolph's tenderizer on with spices. When meat is browned, cover with water enough to cover all meat in frying pan but not to overflow the sides. Cut up celery and onion; put in with meat. Keep water enough so will not run dry. Turn every so often to keep even cooking. When you can cut meat with fork and it looks tender and really falls apart, it is done. You can put thickener in, if you want. Put 2 tablespoons flour in 1/2 cup water into a covered jar; shake well. All flour lumps will smooth out. You may have to ad more flour. Cover pan while cooking on low flame; simmer. Continue your dinner with a salad and another vegetable.
Beat eggs until fluffy. Add sugar, a little at a time. Add vanilla, oil, zucchini and pineapple, a little at a time. Mix together the flour, baking soda, baking powder, cinnamon and allspice. Add to zucchini mixture, a little at a time. Stir in mixture of fruit and nuts. Pour into 2 greased, floured loaf pans. Bake at 350° for 1 hour, or until done. Test with a toothpick; bake longer, if necessary. Let set on rack for 10 minutes before removing from pans. Cool thoroughly. Loaves can be wrapped and frozen for weeks.
Measure 1/2 cup pecans; set aside. Cream the cream cheese; add remaining ingredients. Form into ball. Roll in 1/2 cup pecans. Refrigerate before serving. Serve with Town House crackers.
Cook macaroni; drain. While hot, mix with oil and vinegar. Mix in remaining ingredients slowly. Chill before serving.
In a large bowl, blend pudding, milk and Cool Whip. Using a 13 x 9 x 2-inch pan, put a layer of graham crackers, then pour half of the mixture and spread evenly. Add another layer of graham crackers, then use the other half of the mixture and a layer of graham crackers. Frost. Freeze for 2 hours. Set out 1/2 hour to 45 minutes before serving.
Mix and pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Beat egg whites. Add sugar, vanilla, then the pecans. Drop 1/2 teaspoonfuls on greased cookie sheet. Bake at 300° for 12 to 15 minutes.
Combine dry ingredients and pecans. Set aside. Beat eggs lightly in a large bowl. Add sugar, oil and vanilla and beat until creamy. Stir in pineapple and zucchini. Add dry ingredients and stir until well moistened. Spoon into 2 well-greased and floured 8 x 4 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool in pans 10 minutes, then turn out on rack and cool thoroughly. Yields 2 loaves.
Combine butter, sugars, egg, peanut butter and vanilla in a mixing bowl. Beat until smooth.
Mix together whip cream, cream cheese, vanilla, lemon juice and sugar. Spread into crust. Top with peaches and cover with glaze. Chill for 1 hour.
Boil squash in salted water until soft. Drain well. Mash squash. Stir in onion, eggs, 2 cups of cheese and 1 1/2 cups crushed crackers. Place in a 9 x 9-inch greased casserole dish. Top with remaining crackers and cheese. This can be made 2 days in advance, just refrigerate. Bake at 325° for 45 minutes or until puffed and light brown.
Mix cake, pie filling, oil, eggs and Mountain Dew. Makes 3 layers. Cook for 30 minutes at temperature on cake mix box. Can also be made in a 9 x 13-inch pan.
Break chocolate up. Place in basin over a pan of warm water. Add brandy, water and vanilla. Stir and mix well. When smooth, add butter, in small pieces add 3 egg yolks only.
Saute onion in a teaspoon butter and combine with the other ingredients. Place breasts skin side up. Loosen skin from one side of breast and stuff 1/3 cup of filling under skin. Continue with other breasts. Bake in buttered dish for 30 to 35 minutes until golden brown. Cool and slice for serving.
Fry bacon until crisp in a large iron skillet. Fry sausage in a separate pan until done. Discard sausage drippings. Pour off excess bacon drippings, but leave enough to cover the onion and bell pepper and saute on medium high heat for 3 minutes. Add tomatoes, water, and seasonings. Bring to a boil. Cover skillet; lower heat and cook for 15 minutes, stirring occasionally. Add cornstarch mixture, stirring until thickened. When thick and creamy, add rice, crumbled bacon, and sausage. Mix well. Pour into greased casserole dish. Bake in a preheated 350 degree oven for 25 minutes.
Combine squash and egg. Add all other ingredients, except oil, and mix until well blended.
Brown ribs in skillet. Have ribs cut in pieces. Add ingredients. Place in covered baking pan. Bake approximately 1 1/2 hours. Put kraut in pan. Lift meat so kraut will be under ribs. Cook for approximately 30 minutes longer. Serves 6.
In a microwave-safe dish, combine onion, garlic and olive oil. Cook, uncovered, on High for 1 minute. Stir in rice (if uncooked rice is used, add water), orange juice, water chestnuts and tamari. Microwave, uncovered, on High for 5 minutes. Stir in broccoli and mushrooms. Cover and cook on High 4 to 5 minutes until liquid is absorbed.