HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate and margarine in a large microwave bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Hand mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread into greased 13 x 9-inch pan. Bake 30 to 35 minutes or until a toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares.
Boil haddock fillet for 15 to 20 minutes, being careful to keep it whole. Saute scallops in butter with dash of paprika. Boil lobsters for 20 to 25 minutes. Pick off meat. Flake haddock. Mix haddock, lobsters, scallops, shrimp and clams in a dish; mix lightly.
Place pastry shell in glass pie dish; fill shell with pie filling. Put in microwave. Cook for 7 to 10 minutes.
Prepare fruit and nuts, chopping into medium size pieces. Sprinkle with 1/4 cup of flour. Mix with fingers until pieces are separated. Add more flour if necessary. Sift remaining flour with spices and other dry ingredients. Cream butter; stir in sugar gradually, then the beaten eggs. Add flour alternately with orange juice. Pour batter over floured fruit and nuts and mix thoroughly. Bake in wax paper-lined pans in sizes and shapes desired. Bake at 250° for 3 to 4 hours. Cool in pans. Makes 12 pounds.
Mix all together. Bake at 300° for 1 hour in a greased tube pan.
Cut partially frozen steak against the grain in paper thin slices. Heat olive oil until very hot in a large skillet or wok. Stir-fry steak over high heat (it will be done in about 60 seconds). Remove from pan with a slotted spoon. Reduce heat to medium and stir-fry garlic, onion and peppers for several minutes until crisp. Add tomatoes, Worcestershire sauce and oregano; cover and let simmer for 5 minutes. Return meat to pan, add parsley and season to taste with herb salt and pepper. Cook until the meat is heated through. Serve with rice or buttered noodles.
Cut artichokes into pieces. Add mayonnaise, cheese, garlic powder and Tabasco. Mix. Pour into 1 1/2-quart baking dish or pan. Sprinkle paprika over and bake at 350° for 30 minutes. Spoon onto Ritz crackers.
Dissolve sugar in lukewarm water. Add root beer extract and compressed yeast. Mix and bottle; cork and seal tightly. Set in warm place. Root beer is ready for use in 10 to 12 hours. It is better if allowed to stand for several days. Store in a cool place.
Beat eggs. Add half and half. Mix in horseradish, lemon juice, salt and basil. Stir in tuna, peas, water chestnuts, green onion, Jack cheese and 1 cup Cheddar. Pour mixture into greased 10 x 15-inch jelly roll pan. Top with remaining Cheddar. Bake at 375° for 25 to 30 minutes or until knife comes clean. Let stand 10 minutes. Serve. Serves 12 to 18 or 60 hors d'oeuvres.
Mix ingredients together and bake on a greased baking sheet at 350° for 8 to 10 minutes. Remove at once from baking sheet and cool. Store in an airtight container. Makes 24.
In large pot with a little water, simmer vegetables and onion. While vegetables are cooking, drop small ground beef balls into boiling water in a separate pot. When vegetables are tender; drain meat balls and add to mixed vegetables. Add juice, spices, sugar and salt; simmer together 45 minutes to blend flavors. Makes a large pot of soup.
Combine first 3 ingredients in a large saucepan. Mix well; gradually add water and lemon juice, stirring until smooth. Beat egg yolks until thick and lemon colored. Gradually stir into lemon mixture. Add butter; cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat. Stir in lemon rind. Pour into shell. Beat egg whites and cream of tartar at high speed first until foamy. Gradually add 1/2 cup plus 2 tablespoons sugar, beating until stiff peaks form. Stir in vanilla. Spread over hot filling, sealing edges of crust. Bake at 350° until brown. Cool.
Brown the pork chops in a skillet. Pour off excess fat and add the rest of the ingredients. Stir to mix, cover and simmer 45 minutes, until tender.
Mix all ingredients gently until bread crumbs are well coated. Place mixture in greased 9 x 10-inch or 9 x 13-inch cake pan. Bake 40 minutes at 350°. Let cool or serve slightly warm.
Wash cucumbers and cut into sticks. Set aside and let set 4 to 5 hours. Drain and pack solid in pint jars. Add remaining ingredients for solution. Bring to boil. Boil for 5 minutes. Pour boiling hot over cucumbers and seal. Process in boiling water 5 minutes.
Cream butter with eggs, then add other ingredients. Bake at 325° for approximately 1 hour. Cool and cut into squares.
Preheat oven to 400°. Lightly butter two 8-inch cake or pie pans. Place 1 tortilla in each pan. Combine cheeses in bowl. Sprinkle 1/4 of cheese mixture on each tortilla. Sprinkle 1/4 of onions and chiles on each cheese layer. Repeat cheese and onion-chili layers until there are 4 layers in each pan. Top with fifth tortilla. Brush tops with melted butter. Bake stacks, uncovered, in oven for 20 minutes. Let cool 5 minutes. Slice into wedges. Serve with salsa and sour cream.
Mix together margarine, egg, flour and sugar. Set aside. Peel, core and slice apples into a 7 x 9-inch glass baking dish. Mix lemon juice with apples. Trim crust from bread and cut into finger-size strips. Place strips over apples. Pour sugar mixture over top of strips. Bake at 350° for 35 to 45 minutes. Serves 6 to 8 people.
In skillet over medium heat in hot margarine, cook chicken 10 minutes or until browned on both sides. Spoon off fat.
Melt 2 tablespoons butter, stir in flour, salt, pepper, sugar and onion. Add sour cream gradually, stirring constantly. Cook until thick. Fold in drained beans and heat. Pour into greased 9 x 9-inch baking dish; cover with cheese. Combine cornflake crumbs and melted butter, sprinkle over cheese. Bake at 400° for 20 minutes. Cool 20 minutes. Serves 8.
In a large pot, bring 5 quarts of water to boil. In frying pan, melt butter over low heat. Add the onion and saute until translucent. Add ham and cream. Simmer, stirring frequently another 5 minutes. Season to taste. Keep warm. Add peas and pasta to boiling water until pasta is al dente. Drain pasta and peas. Arrange on platter. Pour cream mixture over the top and toss well. Serve at once.
Cook onion in butter or margarine. Add soup and milk; heat and stir until smooth. Stir in sour cream and curry powder. Add turkey; heat, but do not boil. Garnish with snipped parsley. Serve over hot cooked rice. If desired, offer curry condiments of chutney, raisins and toasted slivered almonds. Makes 4 servings.
Arrange peaches in greased 8 x 8 x 2-inch pan. Pour 1/4 cup liquid over peaches. Mix remaining ingredients until crumbly; sprinkle over peaches. Bake in preheated oven at 375° for 20 to 25 minutes, until topping is golden brown. Serve with cream as desired.
Brown hamburger and onion; drain off excess fat. Pour into casserole dish. Add the 2 soups, Tater Tots, water and cheese (if desired). Mix well. Bake in a 350° oven for 35 to 45 minutes.
Fry cabbage in oil until cabbage cooks down and starts to brown. Season to taste while cooking. Garlic powder can be added, if desired. Saute onion in margarine. Cook noodles as directed on package. Drain. Add onions and cabbage. Mix gently. Serve with sour cream, if desired. Flavor enhances as stored. Freezes well.
Mix well. Shape into balls. Roll in nuts, coconut, and/or mini chips. Refrigerate after.
Preheat oven to 450 degrees. Sprinkle the onions in the bottom of a well buttered gratin dish. Sprinkle with salt and black pepper. Place the fillet on top of the onions. Dot the fillet with 1 tablespoon butter. Top with mushrooms, sprinkle with parsley, and then add broth. Place buttered wax paper over the top (buttered side down). Tuck the wax paper around the fillet not just over top of dish. Bake for about 10 minutes or until fish is tender.
Fix box of cake mix as directed. Punch holes in cake while warm. Pour the Eagle Brand milk over top of cake. Let cool and spread Cool Whip over top of cake. Sprinkle coconut over top of Cool Whip.
Cook and drain vegetables. Put in greased 9 x 13-inch dish, daub soup over top, slice cheese and put on top and then sprinkle stuffing mix and drizzle melted oleo over top. Bake at 350° for 25 minutes.
Use electric skillet. Brown ground beef in butter. Sprinkle with 1/2 package of spaghetti sauce mix. Spoon cottage cheese over meat and top with 3 cups noodles (uncooked) in a layer; sprinkle remaining spaghetti sauce mix. Sprinkle basil leaves, parsley flakes and salt. Pour tomatoes, tomato sauce and water over top. Make sure all is moistened. Bring to a boil; cover and simmer 35 minutes or until noodles are tender. Sprinkle Mozzarella cheese over top and cover; let stand 5 minutes.
Cut steak into 1-inch strips and place in crock-pot. Add soups and mix well. Let cook from 4 to 8 hours. (If desired, 1 hour before serving, add 1/2 cup of carrots and 1/2 cup peas.) Serve over noodles, rice, potatoes or biscuits.
Preheat oven to slow 325°. Lightly grease 2 large cookie sheets. Break chocolate bars into squares, then cut each square diagonally in half. Set aside 1/2 cup pecan halves; coarsely chop remainder. Stir together the flour and baking soda on wax paper to mix well. Beat together the butter, peanut butter, granulated sugar and brown sugar in medium size bowl until light and fluffy. Beat in egg and vanilla until mixed. Stir in flour mixture until blended; stir in chopped pecans.
Beat egg yolks; add 3/4 cup sugar, lemon juice and rind. Cook over low heat until thickened. Add 1 envelope unflavored gelatin that has been soaked in 1/4 cup cold water. Let cool. Fold in well beaten egg whites that have been beaten with 3/4 cup sugar.
Place steak in casserole dish with well fitting lid. Add butter, soup mix, bell pepper and tomatoes. Mix together remaining ingredients and pour over steak. Cover well and bake about 2 hours at 350°.
In a large frying pan with cover, melt butter. Add carrots which have been peeled and cut into even julienne strips. Sprinkle with salt. Cover tightly and steam in the butter until tender, 15 to 30 minutes.
Brown cubes and onions. Add salt, 2 1/2 cups cold water, sugar and bay leaves. Cover. Simmer 1 1/4 hours. Remove bay leaves. Stir in flour and water mixture. Serve over mashed potatoes, rice or noodles.
Combine shortening and brown sugar. Beat in eggs and yolks. Sift together flour, cloves, cinnamon, soda, baking powder and salt. Add to creamed mixture alternately with sour milk. Mix well. Grease and line with wax paper a large tube pan. Pour in batter. Spread with mixture made with 2 egg whites and 1 cup brown sugar and beat until stiff, then sprinkle top with nuts. Bake at 350° for 45 minutes. Have oven shelf below center so topping on cake will not brown too much or nuts scorch.
To make herb butter, chop all herbs in food processor. Add softened butter and mix together. Pack into crocks. The butter will keep up to 2 days in the refrigerator or can be frozen for future use. Cut bread lengthwise into halves and spread each half with softened herb butter. Put them on a baking sheet and toast in the oven until crispy. Slice and serve immediately. After cooled, this is good served with a cold pasta salad.
Peel and dice potatoes. Place in skillet with butter; add onions, parsley and green pepper. Salt and pepper to taste. Fry until brown on medium-low heat. Stir often.
Cream shortening and sugar. Add eggs. Add bananas. Sift flour and soda, add to mixture. Pour in chopped nuts. Pour mixture into greased loaf pan. Bake one hour at 350°. Remove from pan when slightly cool. (The bread is better when let mellow two or three days.)
Preheat oven to 350°. In large bowl, combine first 5 ingredients; mix well. In separate bowl, combine eggs, oil and strawberries. Add to dry ingredients, mixing well. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake for 1 hour or until bread tests done. Yields 2 loaves.
Mix yeast and water, sugar, egg and salt. Then beat well. Add 1/2 cup flour, Crisco and then rest of flour. Knead well. Pour in greased pan and let rise. Punch down and refrigerate. Make rolls out and put on greased pan and let rise. Bake in preheated oven at 425°.
Wash potatoes, heat water and add salt (1/2 tsp. to one cup water.) Add potatoes, cover and boil until done. Leave peels on. When done, cool and remove peels and eyes. Cut into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in a 4 quart glass bowl. Add potatoes, celery, and onions. Toss. Add eggs. Cover and refrigerate for at least 4 hours. Serves 10.
Mix together butter, flour and confectioners sugar. Bake at 350° for 15 minutes (or until golden). Beat lemon juice, sugar, salt and eggs for 3 minutes. Pour over hot crust. Bake 15 to 20 more minutes. Allow to cool. Cut into squares. Yummy!
Mix the first 5 ingredients and stir constantly until mixture boils. Set aside. Mix the remaining ingredients in a large mixing bowl. Stir all together until cereal is moist. Bake in long pan, stirring occasionally, at 250° for 1 hour.
Brown meat lightly with medium pieces of onion. Drain and put in large pan. Add all other ingredients, except for chips and cheese; simmer for approximately 1 hour, until meat is tender. Add cheese and chips on top. Serve immediately. Serves 8.
Dissolve orange and lemon jello in boiling water. Chill until syrupy.
Cook hamburger until done and drain. Then peel and dice potatoes and cover with water. Cook until potatoes are tender. Also add the onion and celery while cooking potatoes. Add the 1/2 gallon of milk. Salt and pepper to taste.
Spread chiles in bottom of 9 x 13-inch pan. Spread cheese over chiles. Beat eggs, milk, salt and Bisquick until smooth. Pour over chiles and cheese. Bake at 350° for 30 minutes. Cut into squares. Serve warm.
In a 3-quart casserole dish, crumble beef. Add remaining ingredients and mix well, cutting tomatoes to distribute evenly. Cover. Microwave on High 12 to 14 minutes, stirring after 6 minutes. Makes 4 to 6 servings.
Combine ingredients except bread crumbs. Sprinkle bread crumbs on top. Bake at 350° for 30 to 40 minutes.
Combine 1 cup flour, yeast, sugar and salt in larger mixer bowl fitted with dough hooks. Heat milk, water and butter in saucepan over medium heat (120°). At low speed, add milk to dry ingredients; beat until smooth 1 minute. Beat in egg and 1/2 cup flour at a time to make a soft dough. Add cinnamon and soft raisins and beat for about 8 minutes. Place in large greased bowl and rise in warm place 1 to 1 1/2 hours. Punch down. Grease 2 cookie sheets. Divide dough into 16 equal parts and shape into balls. Arrange 8 balls, 2 inches apart, on cookie sheets. Cover and let rise 1 hour. Preheat oven to 350° and bake 10 to 15 minutes. Cool on rack.
Saute mushrooms in a small amount of butter and cool. Mix mushrooms with cream cheese and seasonings. Unroll croissants and cut each croissant in half long ways. Spoon a small amount of mixture onto large end of croissant. Roll up. Place in ungreased cookie sheet and bake 10-12 minutes at 350.
Preheat oven to 325°. In large mixing bowl, beat egg yolks with Eagle Brand milk, real lime and food coloring (optional). Pour into prepared pastry shell; bake 30 minutes. Cool; chill. Top with whipped cream or whipped topping. Store in refrigerator. Preparation time: 10 minutes.
In a large mixing bowl, beat together butter, 1/2 cup of powdered sugar and honey. Add flour, nuts, vanilla and salt. Mix thoroughly, using hands if necessary. Shape into 1-inch balls. Place 1 1/2-inches apart on a greased cookie sheet. Bake in a 325° oven for 14 to 16 minutes or until cookies are barely tinged with brown. While cookies are still warm, roll them in powdered sugar. Cool. Roll cookies in powdered sugar again. Makes 48 cookies.
Combine corn, melted margarine, needed amount of water, corn meal, sugar, salt and pepper in 1 1/2 to 2-quart casserole dish. Cover tightly with glass lid or plastic wrap. Microwave on High for 3 minutes. Stir well and rotate dish 1/2 turn. Microwave on High for 5 minutes. Stir well. Let stand, covered, for 3 minutes.
Flatten veal and coat with cheese. Saute meat and garlic in butter until golden brown. Add butter as needed. Remove meat and garlic; set aside. In same butter, saute mushrooms and set aside on top of veal. To the butter, add pepper, broth and wine; stir until all brown. Add veal and mushrooms to pan; cook 1 minute over high heat. Serve at once. Serves 4.
Mix all ingredients together as making pie crust. Roll out dough very thin, cutting into small squares. Drop in hot oil and cook until golden brown and puffs. Turn over and brown. Drain; then sprinkle with cinnamon sugar or drizzle with honey.
Set heat control to 350°; add 1 tablespoon oil when light goes out. Add peas, mushrooms and onions and stir-fry 2 minutes; remove to mixing bowl. In small cup, mix together cornstarch, salt, ginger and pepper; set aside. Add remaining 2 tablespoons oil to wok. Add chicken and cornstarch mixture. Stir-fry until chicken turns white. Stir in mushroom mixture and soy sauce; stir-fry until hot.
Cook broccoli until tender; drain. Pour drained broccoli back into cooking pan. Stir in cheese and 1 stick margarine until melted. Pour into buttered casserole dish. Melt other stick of margarine. Stir in Ritz crackers. Spread over broccoli and bake 30 minutes at 350°.
Mix and put half of crumbs in pan. Bake at 350° for 10 minutes. Then sprinkle with 1 cup chocolate chips and 1/2 cup chopped walnuts. Mix 3/4 cup caramel ice cream topping and 3 tablespoons flour. Spread evenly over chips and nuts and then add rest of crumbs. Bake for 10 to 15 minutes longer.
In a large stockpot, combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil; reduce heat and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour.
Mix together well the Wesson oil, honey and sugar. Add after sifting together the flour, salt, soda and cinnamon. Then add beaten egg and chopped pecans. Mix together well. Dough will be thick. Pat out until even in a cookie sheet with sides. Bake at 350° for 20 minutes. After it's cooled, spread a little powdered sugar icing on top and cut into squares.
Brown bacon and onion; pour off fat. Brown hamburger. Mix together brown sugar, vinegar, catsup and dry mustard with meat and onion. Simmer 15 minutes. Pour over beans which have been put in a large casserole. Add bean juices. Bake 1 hour at 325°.
Adds tomatoes to cubed eggplant, cook slowly until tender, remove from heat. Add remaining ingredients. Use just enough Ritz crackers to take up moisture. Bake in oven at 325° - 350° for 45 minutes.
Grease casserole; arrange broccoli and top with chicken. Blend soup, mayonnaise, curry powder and lemon juice and pour over all. Top with a sprinkling of cheese and crumbs and dot with butter. Bake at 350° for about 30 minutes or until hot and bubbly. Serve with rice. Serves 4 to 6.
Cook lasagna noodles and drain. Brown ground beef with onion, oregano and chili powder and drain. In a pot, mix all ingredients with ground beef. Let simmer about 20 minutes. In a casserole dish, cover the bottom with sauce, then place 1 layer of noodles and sauce on top. Then add cheese. Continue with each layer until dish is full. Do not put top layer of cheese until lasagna has baked at 350° for about 30 minutes. Remove lasagna, top with cheese and it's ready to eat.
Saut zucchini and carrots separately in 1/2 tablespoon olive oil each until tender-crisp. Combine eggs and Parmesan in 3 bowls. Stir in 1/3 egg mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9-inch square baking dish. Place half of the noodles over the spaghetti sauce. Spread spinach into dish, then top with 1/3 Provolone, then carrots, top with 1/3 Provolone, then zucchini and top with 1/3 Provolone. Top with remaining noodles and spaghetti sauce. Cover dish with aluminum foil. Bake at 350° for 30 minutes. Remove foil and sprinkle some Provolone on top. Bake 10 minutes longer. Cool before cutting.
Cream real butter and cream cheese. Add sugar gradually, beating well after each addition. Add eggs and beat slightly. Add milk, to which vanilla has been added. Blend, then add dry ingredients. Spread 1/2 batter into greased and floured 13 x 9-inch pan. Spread with apricot preserves. Spread rest of batter over this. Bake at 350°. Top with Lazy-Daisy frosting using real butter for best flavor. Serve warm or cold with whipped cream or ice cream.
Mix all ingredients in blender until consistency of thick salad oil. Add poppy seed, if desired. Refrigerate and use as needed.
Slightly brown onions in butter. Combine with soups and broth. Add pieces of chicken. Mix well. Grease a large baking dish. In baking dish, place layer of tortillas, then layer of chicken mixture, then layer of grated cheese. Repeat layers until casserole is filled with cheese on top. Bake at 350° for 30 minutes. Makes 8 servings.
Combine all ingredients. Top with bread crumbs. Bake 45 to 55 minutes at 350°.
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
Mix all dry ingredients together. Cut in shortening. Combine egg, juice and peel. Add to dry ingredients. Mix enough just to moisten. Fold in berries and nuts. Bake at 350° for 1 hour in a 9 x 5 x 3-inch greased and floured pan.
Dissolve yeast in 1/2 cup warm water for 5 minutes in mixer. Add sugar, shortening, salt and 3 1/2 cups warm water. Mix. Add yeast mixture. Add 2 cups flour and beat in mixer until smooth. With a spoon, add 8 or 9 more cups of flour. Knead until smooth and let rise until double in size. Knead down; let rise again. Make 3 or 4 loaves. Let rise again. Bake in a 400° oven for 45 to 60 minutes.
Place everything in crockpot and cook on low until melted and hot, approximately one hour. Serve hot with tortilla chips.
Cream shortening and butter until light and fluffy; add 1 cup powdered sugar and salt and cream well. Blend in flour. Add water and vanilla and mix well. Stir in almonds. Shape into 1-inch balls and slightly flatten. Bake on ungreased baking sheet at 325° for 12 to 15 minutes or until done. Roll in powdered sugar while still warm.
Mix ingredients together. Drop by spoonful on ungreased cookie sheet. Bake at 375°.
Cream together first 4 ingredients. Sift together next 4 ingredients. Add to creamed mixture and then add vanilla. Mix all ingredients well. Bake in a greased 9 x 12-inch pan for 45 to 55 minutes in a 350° oven. Can be baked in two 9-inch pans for 30 to 35 minutes. Cool and ice.
Cook meat and drain. Add Worcestershire sauce and barbecue sauce. Cook and add beans, bell pepper and onion; cook until done. Spread cheese on top.
Mix dry ingredients and then add rest of ingredients. Pour into a hot, greased pan. Bake in a preheated 425° oven for 45 minutes. Good with chili and other Mexican dishes.
Mix in separate bowls the dry ingredients, then moist ingredients. Gradually add the dry to moist, mixing very well after each addition. Pour batter into two 9-inch round floured and grated pans. Bake at 325° for about 45 to 50 minutes.
Let cream cheese soften to room temperature. Whip until fluffy. Gradually add sweetened condensed milk while continuing to beat until well blended. Add lemon juice and vanilla flavoring. Blend well. Pour into prepared crust. Chill 2 to 3 hours; top with strawberry pie filling.
Combine all ingredients and pour into unbaked pie shells. Cook at 350° for 30 to 45 minutes or until middle is firm.
Fry bacon and crumble. Fry green pepper and onion until tender, but not burned. Fry hamburger. While you are frying the meat, put rest of the ingredients in a large kettle. When everything is fried, mix it all together in the kettle and bring to a boil. Cut heat and simmer for about 20 minutes. Salt and pepper to taste.
Drain vegetables and cans of beans. Combine in large bowl and add salad dressing. Let sit for a couple of hours, then serve.
Mix the juice of the 2 lemons with the can of Eagle Brand milk. Stir until thick. Pour into pie shell. Mix strawberries and cool whip together. Pour over lemon/milk mixture. Chill.