HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add brown sugar and curry powder. When melted, add the fruit and bake in a 325° oven for 1 hour. Stir two or three times. Refrigerate overnight. The next day warm again in oven.
Place roast and all ingredients in crock-pot. Cook all day on LOW or 1/2 day on high.
Brown pork in oil. Add and saute onions, celery and mushrooms for 3 minutes. Mix cornstarch with 1/4 cup of water. Add salt, molasses and soy sauce with remainder of water. Mix altogether and pour over meat. Cook slowly, covered, until tender (can use slow cooker) or on top of stove. Add and heat the chop suey vegetables. Serve over rice. Top with Chinese noodles. Serves 6 to 8.
Preheat oven to 325°. Cook broccoli according to package directions. Heat soup (undiluted). Add cheese, mayonnaise and egg. Heat until well blended. Arrange drained broccoli in a 1 1/2-quart baking dish. Pour sauce over broccoli. Dot with margarine and top with crumbs. Bake until bubbly.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle meat/vegetables, onions and cheese in pie plate. Beat salt, milk, biscuit mix and eggs together until smooth. Pour milk mixture into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean (30 to 35 minutes). Let stand 5 minutes before cutting.
Heat oven to 350°. Mix margarine, sugar and flour. Press in an ungreased 9 x 9 x 2-inch pan. Bake 10 minutes at 350°.
Cream margarine, sugar, egg and vanilla. Add flour, baking powder and salt. Beat until blended. Line a 9 x 5 x 3-inch loaf pan with wax paper. Spoon 1/3 of dough into a small bowl. Add almond extract and 5 drops red food coloring. Stir until blended. Spread evenly into prepared pan. Spoon half of remaining dough into small bowl. Stir in nuts. Spread evenly over dough in pan. Melt chocolate. Stir into remaining dough. Spread evenly over dough in pan. Cover and refrigerate overnight.
Arrange beef on bottom of greased crock-pot. Wrap each boned chicken piece with a bacon strip and place on top of the dried beef. Mix the soup and sour cream together. Pour over chicken. Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours. Serve over hot buttered noodles. Makes 8 servings.
Cream together shortening and sugars; add eggs and vanilla and beat well. Add and mix in the flour, salt and soda. Mix in oats, nuts and raisins or chips; mix well. Chill dough.
Beat sugar and Crisco until creamy. Add eggs and beat well one at a time. Add other ingredients and beat well. Bake at 325° 1 hour and 15 minutes. Do not open oven door for first hour while cake is cooking.
Mix the vanilla with condensed milk. Add coconut. Grease and flour a cookie sheet. Bake at 350° for 8 to 10 minutes.
Place in bowl. Add 2 cups boiling water and beat until foamy. Refrigerate until slightly hardened. Whip again. Add large can crushed pineapple and Cool Whip. Garnish with maraschino cherries and nuts if desired. Chill until hardened.
Mix and spread in a 9 x 12-inch baking dish. Bake at 350° for 20 minutes.
Cream together the Crisco, margarine, sugar and salt. Add beaten egg, vanilla and milk. Mix flour and baking powder into the creamed mixture. Chill. Roll out fairly thin on floured board and cut with cookie cutters. Bake at 350° for 10 to 12 minutes.
Mix according to instructions on box, using 7-Up instead of the water, which gives jello a real twang to whatever you put into the jello (fruit or vegetables). Chill until serving.
In a mixing bowl, combine yogurt and grape juice concentrate; stir well. Pour into small frozen pop molds or 5-ounce wax coated paper cups, filling 3/4 full and freeze (about 1 hour), then insert Popsicle sticks. Tear off cups when frozen solid.
Grease 9 x 13-inch pan. Mix together sugar, mayonnaise, egg, water and vanilla. Add flour, soda and cocoa. Bake at 350° for 30 to 35 minutes.
Brown meat in large skillet. Add onion, garlic and celery. Saute. Add next 4 seasonings. Set aside. Boil manicotti with a little oil in water to keep noodles from sticking together according to directions. Do not overboil.
Combine ingredients in a greased and floured 9 x 13-inch cake pan.
Combine in saucepan beaten eggs, sugar, milk, cornstarch and Quik. Cook over medium heat until thickened, stir constantly. Pour into baked pie shell, then top with meringue.
Heat oven to 400°. Brown beef in a large skillet over medium heat until no longer pink. While meat cooks, open tube of biscuits and cut each biscuit into sixths. Spray a 10 inch deep dish pie plate or 9 inch square baking pan. When beef is done, drain well and return to pan. Stir in pizza sauce, seasonings, and other optional items if desired. Spoon sauce evenly over the top and bake for 12-15 minutes, until biscuits are cooked through and cheese is melted. Remove from oven and allow to set 5 minutes before serving. Makes 4-6 servings.
To roast garlic: cut the bottom off a medium head of garlic, place on a square of aluminum foil, and drizzle 1/2 t olive oil over it. Seal and bake at 375 F approximately 30 minutes. Garlic should be very soft.
Peel, core and chop apples and immediately toss them in a bowl with lemon juice. In a separate bowl combine brown sugar, cinnamon and nutmeg and stir into apples. Set aside.
Preheat oven to 325°. Beat eggs and add most of milk and the corn in a mixing bowl. Add floured mixed well with reserved milk. Add sugar and salt. In deep casserole dish (Pyrex or Corning Ware), melt your butter. Then add your corn mixture. Bake in a slow oven at 325° to 350° for 30 to 40 minutes. Serve immediately. A delicate taste.
Mix flour and salt. Add milk gradually and well beaten eggs. This may be used as a foundation for all fritters; one tablespoon sugar should be added if fruits are used.
Sift together flour, salt and baking powder into large bowl. Blend in shortening until mixture resembles coarse crumbs. Add milk; mix well. If too dry, add 1 teaspoon more milk. Mixture should be consistency of biscuit dough.
Heat olive oil. Add onion, pepper and bay leaf. Cook until translucent. Add black beans and water. Simmer 10 minutes. Serves 6.
Preheat oven to 300°. Cut steak into bite-size pieces. Combine all ingredients, except sour cream, in a 2-quart casserole and cover tightly. Bake for 3 hours. Stir in sour cream and serve over rice or noodles. Serves 6.
Melt margarine and saute onion. Add broccoli and simmer a little. Add soup and cheese. Simmer until cheese is melted. Add rice and mix well. Bake in casserole dish at 350° for 25 to 30 minutes. Freezes well.
Saute onion and ground meat. Add seasonings, tomato sauce and mushrooms. Squeeze liquid from thawed spinach and mix with cottage cheese. Cut Mozzarella cheese in strips. In a 7 x 11-inch baking dish, arrange in layers the spinach mix, meat mix and Mozzarella; repeat. Bake at 375° for 15 to 20 minutes until hot and bubbly. Serves 4.
Preheat oven to 350°. Place Won-Ton wrappers in muffin pan and bake until starting to brown. Only takes a few minutes. Mix together, sausage and Hidden Valley Ranch. Stir in cheese. Pour mixture into baked Won-Tons. Sprinkle some cheese over top. Bake until cheese melts.
Mix onion rings, cheese, paprika, bread crumbs, salt and pepper. Beat egg with milk. Dip chicken in egg mixture and roll in crumb mixture. Place in dish. Pour melted butter over chicken. Bake at 350° for 1 hour. Cover with foil first 30 minutes, then uncover last 30 minutes.
Mix. Shape in loaf. If it seems dry, add more milk. Slice onion on top. Bake at 350° for 1 1/2 hours. Baste occasionally with water or chicken broth. Serve with Mustard Sauce.
Toss apples with vinegar in bowl to coat thoroughly; set aside. Drain when ready to mix with other ingredients. Combine sugar, cinnamon, pepper and mayonnaise; stir into apples. Add chicken and mix.
Cream together butter, Crisco, sugar and eggs. Add flour, vanilla and lemon flavoring. Mix together milk, salt and baking powder. Add to creamy mixture. Bake at 325° for 1 hour. Bake at 250° for 1/2 hour.
Mix dry ingredients; add beaten eggs and creamed corn. Mix well. Slowly add milk and mix all well. Pour into buttered casserole. Crumble corn flakes and sprinkle over top. Bake at 400° for 60 minutes or until center doesn't jiggle.
Mix together in saucepan sugar, cornstarch, salt, margarine and hot water. Stir over medium heat until thick. Put sweet potatoes and apples in layers in buttered casserole dish. Pour sauce over. Bake at 350° for about 1 hour or until sweet potatoes are tender.
Mix sugar, flour and salt. Add butter, juice, lemon peel and egg yolks, then scalded milk. Fold in egg whites. Set in a 1 1/2-quart buttered pan in hot water. Bake at 325° for 1 hour. Serves 4 to 6.
Mix first six ingredients together in order. Pat in bottom of cookie sheet with sides. Bake at 350° for 10 minutes. Immediately spread chocolate chips over; after they have melted, sprinkle with chopped nuts. Cut into diamond shapes.
In a large bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, the 1/2 cup sugar, oil and salt. Heat. Stir over medium heat until just warm. Add milk mixture and egg yolks to dry mixture. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough onto flat surface. Knead in enough flour for soft dough, 3 to 5 minutes. Cover for 10 minutes. Roll out into rectangle. Spread with softened butter. Sprinkle sugar and cinnamon. Roll up. Slice into 12 parts. Put into greased 9 x 13 pan. Cover. Let rise 20 minutes. Bake at 375° for 20 minutes.
Heat oven to 450°. Grease and flour a 2 or 3-quart baking dish. Lightly brown meat; drain. Add garlic powder, seasoned salt, chili powder and tomato paste; mix well. Stir in water. Gently fold in beans and corn. Simmer, uncovered, for 10 minutes, stirring often.
Layer chicken and soup in casserole dish, starting and ending with soup. Toss bread crumbs with margarine. Spread crumbs over chicken mixture. Bake covered at 350° for 25 to 30 minutes. Uncover and bake for 10 minutes.
In a large Dutch oven, put vegetable oil, onion, green peppers, garlic and ground elk. Brown until meat turns gray. Add all seasonings except cornstarch/flour and mix well. Add tomato juice and crushed tomatoes. Let simmer for 45 minutes. Add beans and simmer 15 minutes more. Mix cornstarch with 1/4 cup water and slowly add to pot until thickened. Put into bowls and sprinkle with shredded Monterey Jack cheese; serve with crackers. Serves 8 to 10.
Brown meat and onion; drain. Add other ingredients. Bring to a boil and let simmer for 1 hour or until potatoes are tender.
Pare, core and slice apples and pears. Halve, peel, pit and slice peaches. Cut pineapple into chunks.
Put margarine, Karo syrup, peanuts and sugar in a large pot. Cook on medium-high heat until mixture just begins to caramelize and turns light brown in color (approximately 10 to 13 minutes). Add Puffed Rice cereal and toss to coat evenly. Spread in roasting pan. Cut while still warm.
Put yeast and warm water in warm place; let bubble for 10 minutes. Add sugar, salt, oil and flour. Stir and knead lightly. Let rise 20 to 30 minutes. Pat out very thinly with edges on the sides on a cookie pan or pizza pan, greased.
Chop celery, onion and green pepper together. Brown meat in skillet. Arrange in layers the potatoes, rice, celery and meat. Season each layer with salt and pepper. Pour tomatoes over all. Put bread crumbs on top. Bake 1 hour and 15 minutes at 350°.
Mix in skillet brown sugar, butter, water and salt. Cook until mixture boils; add sweet potatoes. Cook slowly, stirring occasionally, until potatoes get caramelly (about 20 minutes).
Mix all dry ingredients well. Beat eggs, combine with rest of wet and dry ingredients, just until they are mixed. Pour batter into greased 9 x 13-inch baking pan. Sprinkle with sesame seed. Bake in preheated 350° oven about 45 minutes or until toothpick comes out clean. Cool slightly before cutting.
Brown ground beef; drain. Add brown sugar and 1/2 to 3/4 of bottle of barbecue sauce. Let simmer for 4 to 5 minutes. Place biscuits in muffin pan; press each one as flat as possible. Spoon beef mixture in each muffin cup. Sprinkle with cheese. Bake at 350° for about 15 minutes.
This is also called "Worthy Sauce". You are supposed to give a starter to someone you think is worthy of it. I had a friend from Oklahoma who joined the Mormon Church and quit drinking and smoking. She couldn't think of anyone more worthy than she was, so she ate it all herself.
Cook noodles, drain and cut in half crosswise. In saucepan, cook garlic and thyme in oleo. Blend in flour. Cook and stir 2 minutes. Stir in milk; stir and cook until thick. Season with salt and pepper. In buttered dish, layer 1/3 noodles, sauce, cheese, ham and asparagus. Repeat twice. Cover and microwave on High for 9 to 10 minutes, turning twice. Makes 4 servings.
Cream sugars and margarine. Add eggs, vanilla, baking soda and salt and mix. Add flour and mix. Add coconut; mix all together.
Spray pot with Pam. Soak beans in water. Cover overnight. Drain. Add enough water to cover. Add bay leaf and jalapeno. Cover pot. Bring to boil. Turn to very low and simmer. Partially cover for 2 hours. In skillet, heat oil and onions. Stir in garlic. Cook a little more. When beans are tender, add onion mixture to beans. Season with salt. Simmer for 20 minutes. Serve with rice and onions.
This cake can be made in a 13 x 9 x 2-inch baking pan or a 1 piece tube pan. The "dump" method is to simply dump in the ingredients. Do not stir.
Break half of crackers in crust and add cinnamon and cream of tartar. Mix together sugar and water. Pour most of it over crackers. Let crackers soak a few minutes, then add rest of liquid. Dot with butter. Sprinkle with cinnamon and bake until well done.
Combine the first four ingredients until crumbly, press into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 20 minutes or until golden brown.
Mix ingredients. Pour one-half of mixture into a 13 x 9 x 2-inch glass cake pan or dish. Let set in refrigerator, then spread a layer of sour cream over set mixture (soften the sour cream with several gentle mixing strokes). Pour remaining one-half of Jell-O mixture over sour cream. Let set in refrigerator. Serve.
Prepare bread dough according to instructions through the first raising. Punch down dough and divide into 16 equal pieces. Shape pieces into round balls and flatten. Place one piece of ham and one piece of cheese onto each dough. Bring dough up and around ham and cheese, shaping into a ball. Seal dough carefully. Place on baking sheet. Cover. Leave in warm place to rise until double. Butter tops of rolls and place in preheated 375° oven for 15 to 20 minutes or until tops are golden. Cool slightly before serving.
Layer refried beans and cheese; microwave for 1 to 2 minutes until cheese melts. On top of cheese, layer salsa, sour cream, black olives and then tomatoes. Serve with tortilla chips.
Combine melted chocolate bars and water that has been mixed with instant coffee and melted chocolate. Stir well and add Cool Whip. Beat until mixed well. Add to crust. Freeze approximately 6 hours. Serve.
Beat egg yolks until thick and gradually beat in sugar. Add the lemon juice, peel and salt.
Place chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, lime and lemon juices, blending well. Whisk in olive oil; add pepper. Pour mixture over chicken. Cover and refrigerate, preferably overnight, at least a few hours. Remove from refrigerator an hour before cooking to come to room temperature. Grill for 4 minute per side or until done. (Do not overcook as this will toughen chicken.) These may also be cooked under the broiler for same amount of time. Easily doubled.
Dissolve gelatin in hot water; then add cold water. Drain cherries and pineapple; add juice to gelatin mixture. Place fruit in bottom of ring mold. Pour half of slightly thickened gelatin over fruit. Chill. Whip cream; add cream cheese and whip until blended. Add remaining gelatin; mix well. Pour on top of chilled fruit mold. Chill overnight. Yields 8 servings.
Mix and place in greased muffin tins. Bake at 350° for 20 to 30 minutes.
Mix dry ingredients. Mix remaining ingredients. Combine, then add nuts. Fill greased loaf pans 2/3 full. Bake at 325° for 1 hour. This will make 2 large loaves, 4 small loaves or 12 cupcakes. Can serve with lemon sauce, plain or with whipped cream.
Mix all ingredients in bowl. Arrange chicken on foil covered baking sheet. Brush with oil mixture. Broil 1/2 hour each side, brushing often. Serve hot or cold.
Cut beef across grain into thin strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in wok. Add beef and toss over high heat until browned. Cook on low heat until tender, about 30 to 40 minutes. Turn up heat and add vegetables. Toss until vegetables are tender-crisp. Mix cornstarch with water. Stir and cook until thickened. Add tomatoes and heat. Serve over boiled rice.
Heat oil at medium heat. Add onions and cook until soft, about 6 to 8 minutes. Stir in garlic and green pepper. Saute for 2 minutes. Blend flour, add sauce and simmer for 5 minutes. Stir in water, thyme, parsley, shrimp, salt, pepper and cayenne. Cover and simmer for 30 minutes. Serve over rice.
Brown beef with onion. Melt cheese. Add all other ingredients. Can be kept warm in crock-pot. Serve over corn chips.
Place ingredients in a blender and beat for 2 minutes. Pour in greased pie tin. Bake at 350° for 45 minutes.
Steam broccoli and carrots for 10 minutes. Beat together eggs, Egg Beaters, cottage cheese, salt and pepper. Stir in carrots and broccoli and mushrooms. Spray 10-inch round pan with Pam. Pour in egg mixture. Bake at 350° until eggs are cooked and knife inserted in center comes out almost clean. Top with tomatoes; sprinkle with Parmesan. Broil 1 to 2 minutes.
Mix everything together and put in greased pan. Bake at 350° for 1 hour or until done.
Peel, core and dice apples. Place in a bowl and add eggs and mix. Add remaining ingredients and mix well. Pour into a greased and floured pan and bake 1 hour and 15 minutes or until done in a 325° oven.
Blend together the curry powder, salt, mayonnaise, cream and onion. Add to all other ingredients, except almonds. Chill for 4 or 5 hours. Sprinkle almonds on top before serving.
Blend all ingredients and chill before serving. Serve with fresh fruit, apple wedges or strawberries.
Mix first four ingredients. Add well beaten egg yolks and mix (reserve whites for meringue and set aside). Add margarine and canned milk with enough regular milk to make 3 cups. Place in heavy saucepan and cook thick. A heavy pan is very important. Beat with electric mixer and pour into a baked pie shell. Top with meringue.
Mix margarine, cream cheese and confectioners sugar. In a large bowl, mix milk, pudding and whipped topping. Combine mixtures, stirring well. Layer with cookies and pudding. The last layer should be cookies. Put in a large plastic flower pot and refrigerate overnight. Arrange plastic flowers in "dirt" before serving.
Mix sugar and flour. Add eggs, butter, etc. Pour into shell and bake 30 minutes at 350°.
Combine cereal, raisins and nuts. Melt chocolate pieces, peanut butter and margarine in medium sized saucepan over low flame, stirring frequently. Turn off flame; stir in vanilla. Pour melted mixture over cereal; stir until coated. Pour 10x sugar into food storage bag. Add cereal mixture and shake until all pieces are coated. Store in airtight container. Makes about 25 cups.
Drain pineapple; partially thaw strawberries. Dissolve Jell-O in boiling water. Add strawberries and pineapple. Add nuts. Pour one half of mixture into mold or 9 x 13-inch pan. Let set for 1/2 hour or so in refrigerator. Spread sour cream on top of Jell-O. Then pour on second half of Jell-O. Refrigerate until set.
In small saucepan, dissolve cocoa in milk. Add butter and Junior Mints and stir over low heat until mixture is smooth. Transfer to bowl; cool slightly.
Step 1: (May be done ahead.) Open up chilis and clean. Layer in greased large casserole (sprinkle with Cheddar cheese). Blend milk, eggs, flour and salt in blender. Pour over cheese and chili layers. Bake at 400° for 30 minutes.
Stir jello and water until completely dissolved. Stir in sugar until dissolved (thoroughly). Add both pineapple and lemon juices; stir. Chill until loosely set, then add remaining ingredients to jello mixture. Mix until thoroughly blended. Pour into lightly oiled mold and chill until set.
In large pan cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl mix Ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs.
Mix all together by hand, batter will be thick. Also, by hand, blend in apples. Grease and flour 9 x 13 x 2-inch pan. Bake for 45 minutes at 350°.
Place all ingredients in a large soup pot and bring to a boil, stirring occasionally. Reduce heat and simmer, partially covered, for about 1 hour.
Mix together the first 3 ingredients. Add next 3 ingredients and mix. Add last 2 ingredients. Mix all together. Make like a ball. Put in greased and floured cookie pan; spread on sides and bottom of pan. Bake 25 to 30 minutes in a 225° oven. While still warm, put on glaze.
Rub 1 cup sugar in a heavy iron skillet; melt over low heat. Mix 1 cup sugar, flour and salt in a bowl. Combine egg yolks and milk, mixing well. Pour this into skillet with melted sugar; continue to stir constantly until smooth and thick. Remove from heat; add butter and vanilla. Pour into baked pie shell. Top with meringue. Bake until golden brown.
Wash the beans in cold running water. Place the washed beans in a large bowl and cover with 8 cups of cold water. Allow to soak for 8 to 12 hours or overnight. Drain when fully soaked.
Lay a slice of ham on table; place a slice of cheese on top. Top with a spoonful of stuffing. Roll and layer in a baking dish. Pour cheese soup over top and bake at 350 for 45 minutes.
Mix egg, flour, margarine, cornmeal and chili powder together. Press into ungreased 13 x 9 x 2-inch baking dish. Bake in a 350° oven for 20 minutes. Mix remaining ingredients together; spread evenly over baked layer. Return to oven for additional 20 minutes. When cool, cut into 3 x 1-inch bars.
Spread a thin layer of Dijonnaise evenly over the puff pastry sheet. Top evenly with ham slices, then with Swiss cheese slices. Starting on one of the long sides, roll up, as tight as possible, into a log shape. Trim off any excess ham and cheese that extends outside the roll. Cut the roll into 1/2-inch thick slices with a serrated knife. Place the slices on a baking sheet lined with parchment paper and bake at 425° for approximately 15 minutes or until golden brown.
Mix dry ingredients. Cut in shortening and add enough water for a stiff dough. Knead lightly. Roll on a floured board 1/2 inch thick. Cut squares and deep fry in very hot oil until fluffy and brown.
Sift flour and salt; add brown sugar and oatmeal; mix. Cut in shortening until crumbly. Spread half of the mixture in greased pan. Dot with butter. Add sliced apples and sprinkle with sugar. Cover with remaining mixture. Cook at 350° for 40 to 50 minutes. Cut into bars.
In skillet, combine sugar, cinnamon and milk. Cook to 236° (soft boil stage). Stir in nuts and vanilla. Immediately turn out on wax paper and separate the nuts working quickly. Makes 3 1/2 cups.
Combine melted margarine, sugar and crushed graham crackers. Press into 8-inch square pan. Mix pudding according to directions on box. Spread pudding over graham cracker crust. Slice banana and put over pudding. Top with drained pineapple. Cover with Cool Whip. Garnish with cherries and nuts. Drizzle top with chocolate syrup. Refrigerate.
Mix into smooth paste the flour, salt, pepper and water. Stir into oysters and their liqueur; simmer over very low heat until edges curl. Pour into scalded milk. Remove from heat; cover let stand 15 minutes. Add butter and reheat. Dash with paprika.
Fry bacon, drain, crumble and set aside. Saute onion in 1 tablespoon bacon fat. Place drained kraut in 2-quart greased or sprayed casserole. Stir in onion. Top with the meat of your choice. Pour the stewed tomatoes over this. Sprinkle with brown sugar and bacon bits. Bake at 350° for 30 minutes.