HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute oil and onion in large pan or skillet. Add tomatoes, beans, oregano and garlic. Bring to boil and stir in rice. Return to boil, then turn to simmer and cover for at least 5 minutes. Take off heat and let stand for a few minutes. (I usually simmer longer and let stand longer.)
Cream sugar and shortening. Add eggs and sorghum and beat well. Add sifted dry ingredients and mix well. Add hot water and mix. Pour into a greased 9 x 12-inch pan. Bake at 350° for 35 minutes.
Beat eggs. Add sugar, melted oleo, salt, Karo syrup and peanut butter. Mix well. Bake at 350° until pie bubbles, then turn to 250° for 45 minutes after pouring into unbaked pie shell.
Make crust out of cake mix, egg and margarine. Place in a 9 x 13-inch pan (greased). Prepare powdered sugar, eggs, cream cheese and vanilla; beat with mixer. Pour over crust. Bake at 325° for 40 minutes or until brown on top.
Toss pecan halves in oil and sauce. Roast in shallow baking pan at 275° for 30 minutes, stirring often. Drain on paper towel. Sprinkle with salt.
To prepare crust: Mix first 3 ingredients and press into pan (preferably spring-form pan).
Combine first 6 ingredients. Beat well. Fold in coconut or chocolate chips. Bake in 9 x 13-inch pan at 350° for approximately 40 minutes. Cut while warm. Leave in pan to cool.
Melt butter in pan (8 x 8-inches). Sift together flour, sugar, baking powder and salt. Gradually add milk to flour mixture, stirring until fairly smooth. Don't worry about small lumps. Spoon batter as evenly as possible over melted butter. Do not stir. Take peach slices from can and place them evenly on batter. Drizzle peach syrup over the top. Bake at 375° for 1 hour and 15 minutes. Serve warm topped with Dream Whip.
Mix glue and starch. Allow to dry slightly until workable. Use on smooth dry surface. Store in airtight container. Yields 1/2 cup. Preparation Time: 10 minutes.
Combine cranberry juice, apple juice and lemonade which has been diluted according to directions on can. Chill. Add the soft drink just before serving.
Trim broccoli (reserving stems for another use), separate into bite-sized pieces and wash thoroughly. Drain broccoli and put in large, shallow container. Set aside.
Cream together first three ingredients. Add eggs, beating well after each one. Alternate flour, salt, baking powder, flavoring and whole milk. Bake in a tube pan for 1 hour at 350°.
Drain pineapple; mix milk and lemon juice. Fold in pineapple, pecans and Cool Whip. Pour into graham cracker crust and freeze.
Cook bacon until crisp. Add onion, green pepper and mushrooms to bacon fat and cook until tender. Stir in flour, chicken broth, cream and pimento. Simmer until thickened. Add salt and pepper. Combine sauce, chicken, bacon and cooked spaghetti. Pour into greased baking dish. Sprinkle with Parmesan cheese. Bake for 30 minutes in 350° oven.
Form meatballs. Pour the sauce over the meatballs and bake at 350 degrees for one hour.
Wash, stem and crush fruit thoroughly. Place in 4-quart kettle. Gradually stir sugar into fruit and let stand 10 minutes.
Mix all ingredients except pork in pan. Stir over low heat until sugar dissolves. Cut pork into 1 x 1 1/2-inch strips, cutting with the grain of meat. Score strips; marinate in soy sauce mixture 4 hours or overnight. Line pan with foil; place meat on rack in pan and bake at 375° for 45 minutes. Baste with marinade; cook 20 minutes and baste again. Bake 10 minutes longer. Serve hot or cold with hot mustard.
Combine all ingredients in medium saucepan and cook over medium heat 4 or 5 minutes, stirring constantly until mixture forms a ball. Remove dough from saucepan and let cool 5 minutes. Knead dough about 1 minute, until well blended. Cool completely. Store in airtight container in refrigerator.
Mix first 3 ingredients and press into a 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool completely, then mix the next 3 ingredients and spread over cooled crust. Next, dissolve jello with water; add pineapple (drained), then add 7-Up or Sprite. Refrigerate jello mixture until partially set, then pour it over cream cheese layer.
Puree tomatoes. Cream sugar and butter until fluffy. Add eggs, tomatoes and vanilla. Beat until smooth. Sift dry ingredients. Add to mixture. Put in greased loaf pan or 8 x 8-inch square pan. Bake at 350° for 35 minutes.
Combine oil, vinegar and Ramen chicken flavoring. Shake well and pour over sliced cabbage. Add sesame seed and sliced almonds plus Ramen noodles. Pepper and salt to taste.
Mix all ingredients together and pour into 2 pie shells and bake at 350° for 25 to 30 minutes or until well done.
Boil one can of sweetened condensed milk in a boiler of water, unopened, for 3 hours; let cool down. Pour into graham cracker crust and top with Cool Whip, if desired.
Beat egg whites until stiff. Then gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Add salt. Gradually beat in Amaretto. Fold in coconut and almonds. Line cookie sheets with foil. Drop mixture by heaping teaspoonfuls onto foil. Bake at 325° for 20 minutes. Cool cookies on foil. Store in airtight container. Makes 4 dozen.
Mix all together. Put in a buttered dish. Bake at 300° to 325° for approximately 45 minutes. This can be sliced into squares.
Slice apples into buttered 8 x 8-inch pan. Add cinnamon and water. Work together flour, sugar and butter until mixture is fine lumps. Spread mixture over apples. Bake, uncovered, about 30 minutes or until brown on top and bubbly.
In frypan, cook onion until tender. Add soup, milk, pimentos and chili powder. Cook to boil. In large pan, layer cooked noodles, deboned chicken, soup mixture and cheese. Repeat layers if needed. Bake at 350° until brown.
Break cauliflower into small pieces. Cut broccoli into small pieces. Cut carrots into bite sized pieces. Mix sour cream with mayonnaise and dressing mix. Blend and mix with raw vegetables.
Preheat oven to 350°. Cream together the butter and honey. Beat in egg, vanilla and pumpkin. Sift together, then add to the creamed mixture, the flour, baking powder, nutmeg, soda and cinnamon. Drop by teaspoon onto greased cookie sheet. Bake for 15 minutes. When cookies come out of the oven, make faces on them with raisins.
Soften gelatin in cold water. Heat fruit juice to boiling. Add gelatin, stirring until dissolved. Add fructose. Stir until dissolved. Add 1 cup Fruit-Fresh or unsweetened canned fruit except fresh pineapple. Gelatin will not jell with fresh pineapple.
Preheat oven to 350°. Place wings in single layer in a shallow baking dish. Season wings with salt, pepper and garlic powder. Bake for 15 minutes.
Mix the first 4 ingredients as for pie crust. Add egg yolk mixture to flour mixture. Blend and divide in 2 parts. Roll each to fit a jelly roll pan. Put one on bottom and sprinkle dough with crushed cornflakes. Peel and slice apples; sprinkle with sugar and cinnamon. Mix into apples and spread on top of cornflake crumbs. Cover with remaining dough and seal edges. Beat egg whites slightly; brush on top crust. Sprinkle lightly with sugar. Bake at 350° for 1 hour.
Sift flour. Mix eggs, sugar, syrup, spices, coconut, flour, soda and whiskey. Then add fruits and nuts. Batter will be runny. Drop on greased cookie sheet and cook at 250° for 25 minutes (put a pan of water under cookie sheet). Let sit on sheet a few minutes; do not pile up. (Drop 1 teaspoon for each cookie.)
Mix flour, sugar and lemon rind. Cut in butter and shortening. Add enough vinegar to hold pastry together. Chill until ready to use.
In a saucepan, soften gelatin in water. Place over low heat and stir until dissolved. Add cranberry sauce, pineapple, nuts and lemon juice; mix well. Pour in an 8-inch square baking dish and refrigerate until almost firm. Pour chicken layer over top and refrigerate until firm. Makes 8 servings.
Cut cake in half. Break both halves into bite size pieces; place 1/2 in bottom of a 9 x 13-inch pan. Pour pie filling over cake pieces. Place other 1/2 of cake pieces over pie filling. Prepare vanilla pudding using the milk. Add sour cream and mix. Pour mixture over cake. Top with nondairy whipped topping; refrigerate. Yields 9 to 12 servings. May be topped with chopped pecans.
Bake cake as directed on box. Immediately, when removed from oven, punch holes in cake with a wooden spoon. Pour Eagle Brand milk over cake. Let cake cool completely. Then top with caramel and Cool Whip. Refrigerate.
Layer in casserole dish. Add shredded cheese on top. Bake for 30 minutes at 350°.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip until thoroughly blended. Spoon into crust and chill about 4 hours or until set. Place thin slices of berries all over top. Now ready to serve. Serves 6.
Dissolve yeast in 1/2 cup warm water with the egg whites, slightly beaten. Mix together the sugar, salt and 1 cup flour. Mix stick of margarine with other cup of water. Melt over low heat; let cool. Add all liquids except egg whites; mix for 2 minutes. Add 2 cups flour; mix together. Add egg whites. Cover; let rise until double in size. Work in 1 1/2 cups flour. Work until you can handle it. Divide into balls. Put in muffin tins.
Brown meat, drain, add onions and cook for a few minutes. Add remaining ingredients except cheese and tortillas. Cook slowly for 10 minutes or less. Cut up tortillas into pieces and layer in a 9 x 13 x 3-inch casserole. On top of tortillas place half of the meat and repeat. Top with grated cheese and bake at 350° for about 20 minutes or until bubbly and cheese melts. Good served with green salad.
Slice carrots and cook. Dice onion and green pepper. Add to cooked carrots. In saucepan, heat the remaining ingredients until blended. Cool sauce slightly; pour over carrots and mix. Let stand overnight. Serve chilled.
Blend all ingredients thoroughly. Place mixture in a 9 x 5 x 3-inch loaf pan lined with heavy waxed paper. Bake at 350° for 1 hour.
Mix sugar, eggs and oil. Mix cinnamon and flour. Add zucchini, vanilla and nuts to the mixture. Bake at 350° for 1 hour.
Melt 3/4 cup butter in a deep, 2-quart casserole dish on Full power for 1 minute. Add sliced garlic and heat, uncovered, on Full power for 2 1/2 minutes or until garlic is browned. Remove garlic slices from melted butter. Add tarragon, parsley, nutmeg, thyme, chives, onion, salt and sherry to butter. Stir to combine. Remove 1/4 cup of seasoned butter mixture and mix with 3/4 cup bread crumbs. Place raw shrimp in a shallow 2-quart casserole dish with remaining butter. Stir to coat raw shrimp with seasoned butter. Sprinkle buttered bread crumbs over shrimp. Heat, uncovered, on Full power for 10 minutes or until crumbs are browned and shrimp are pink. Do not overcook shrimp.
Boil chicken until well done. Remove all skin and bones. Cut the chicken into bite-size pieces and set aside. Heat peas. Re-warm cooked carrots and set aside. Cook elbow macaroni. Remove from heat and drain water.
Moisten stuffing mix with 2 cups water. Press into bottom and sides of buttered, shallow 2-quart baking dish. Bake in hot oven at 400° for 10 minutes. Saute onion and celery in butter in large saucepan. Stir in flour, salt and pepper. Gradually add 2/3 cup water and evaporated milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Remove from heat. Stir in turkey and green beans. Spoon onto stuffing crust. Sprinkle almonds over top. Bake in moderate oven at 350° for 25 to 35 minutes or until heated through.
Preheat oven to 325°. In large bowl, blend ingredients. Beat at high speed for 2 minutes. Grease and dust with two 9-inch cake pans with flour. Bake for 25 to 30 minutes. Cool layers. Slice into four layers.
Cook hamburger; drain the fat. Add green beans and soup; let simmer. Make the Potato Buds according to the package directions. Put the hamburger mixture in a 2-quart casserole dish. Spoon the mashed potatoes on top of hamburger mixture; sprinkle with cheese or chow mein noodles.
Mix together all ingredients; save some onions for top. Put in casserole dish. Cook for 30 minutes at 350°.
Cut up the cabbage into small pieces and boil until tender. Fry hamburger, onions and bell pepper together until done. Place layers of cabbage and meat mixture in casserole dish. Then pour canned tomatoes and tomato juice over the top. Bake at 350° until bubbly.
Heat oven to 250°. Melt margarine in a large shallow baking dish. Mix in Worcestershire sauce and garlic salt. Add cereals, peanuts and pretzels and mix thoroughly. Bake in oven for one hour, stirring every 15 minutes. Cool and store in airtight container. Makes about 2 quarts.
Place all ingredients in crock-pot. Cook 4 hours on high. Season to taste.
Bake cake mix in 2 layers and split the 2 layers or bake in 4 pans. Mix sour cream, sugar and coconut. Save 1 cup mix and chill. Spread the remaining mix thick between the layers. Mix the 1 cup saved with Cool Whip. Spread this on top and sides of cake using all. It will be thick. Store in airtight container and put in icebox (will stay fresh for 3 months or put in freezer).
Warm flour in 150° oven (about 20 minutes). In meantime, grease 2 bread pans. Dissolve honey, molasses and yeast in 2 cups of water. Make a hole in flour. Add salt and pour in yeast mixture. Stir and add more warm water until dough is elastic. Divide into 2 bread pans and let rise (about 1 hour). Bake at 375° for 40 minutes. Let cool in pan for 20 minutes before removing.
Heat sugar, oil and vinegar in saucepan to boiling point or dissolved. Stir all ingredients together and refrigerate. Will keep 1 or 2 weeks.
Combine first 7 ingredients thoroughly. Shape into 6 individual meat loaves in shallow baking pan. Combine last 3 ingredients and spread over top of each loaf. Bake at 350° for about 35 minutes. For a large loaf, pack into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Spread with topping and bake at 350° for 1 hour.
Coat a 3 quart glass casserole dish with Pam. Drain about 1/2 the juice off the peaches. Pour peaches and remaining juice into casserole dish. Mix sugar, flour and egg until crumbly. Mixture will be kind of dry. Sprinkle cinnamon over peaches. Sprinkle dry mixture over peaches evenly. Pour melted margarine evenly over top. Bake uncovered at 350 degrees for 45 minutes-1 hour or until golden brown. (Also works well with canned pears.)
Spread 1/2 of the pimento, 1/2 of the asparagus (cut up), 1/2 of the boiled eggs (cut up), 1 can of soup and small slices of cheese on bottom of casserole dish (11 3/4 x 7 1/2-inch is a good size). Spread remainder of pimento, asparagus, eggs, more slices of cheese and the second can of soup. Cover the top with crushed Ritz crackers. Bake at 350° until bubbly.
Sprinkle yeast over 1/2 cup warm milk or water. Add rest of lukewarm liquid, salt and sugar. Mix well. Add all of flour. When partially mixed, add melted shortening. Mix well with hands. Keep sides of bowl clean. Turn out on lightly floured board; knead until smooth and bubbly. Cover; let stand until double in size in warm place. Knead down; divide dough for loaves, if desired. Place in well-greased pans; let rise until double. Bake at 400° for the first 20 minutes. Reduce heat to 350°; bake until well browned and shrunk from sides of pan. Makes 2 loaves.
Layer all ingredients as listed in crock-pot. Do not stir until done. Cook on high for 2 hours.
Mix all ingredients together in a casserole dish. Cook 50 minutes at 350° or microwave 20 minutes on High.
Cream margarine and sugar. Add remaining ingredients in order given, mixing well after each addition. Bake in 9 x 13-inch pan for 30 or 35 minutes at 350°. Take from oven while still soft. Cut into squares. Makes about 1 1/2 dozen (2-inch) squares.
Mix flour, sugar, salt and baking powder in a big bowl. In a bowl, put eggs, water and vinegar; beat. Set aside. Gently crumble lard into flour mixture. Sprinkle water mixture on, 1 tablespoon at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Scrub potatoes; thinly slice (you should have 2 cups sliced potatoes). Arrange potatoes in a thin layer in a lightly greased 15 x 10 x 1-inch baking pan. Brush with melted margarine. Sprinkle cheese and pepper or seasoned salt over potatoes. Bake, uncovered, in a 450° oven for 18 to 20 minutes or until potatoes are brown and crisp. Serves 4.
Stir dry ingredients together. Stir in eggs and oil. Add all other ingredients. Stir until mixed. Do not beat. Pour in greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan.
Preheat oven to 350°. Cook macaroni according to package directions and drain. Brown hamburger; drain off grease. Add tomato sauce. Remove from heat. Combine in a bowl the cheeses, sour cream, onions and green peppers. Spread half the macaroni shells into a 2-quart casserole dish. Cover with all the cheese mixture. Add remaining macaroni shells. Pour beef-tomato mixture on top. Bake in a 350° oven for 40 minutes. Serves 6 to 8.
Cook macaroni. Combine egg, milk and Parmesan cheese. Stir into macaroni. Spray a 12-inch pizza pan with nonstick spray. Spread macaroni mixture evenly in pan. Bake at 350° for 20 minutes.
In skillet, brown chicken in butter after liberally seasoning them with salt and pepper. Remove and set aside. In same skillet cook carrots, onions and parsley until tender, stirring frequently. Add raw rice and stir until well mixed; add chicken broth, salt, pepper and Tabasco. Pour mixture into greased oblong casserole and top with chicken. Sprinkle with additional salt and pepper if needed and place bacon on top of chicken. Cover and cook at 325° for 1 1/4 hours or until chicken is tender. Remove bacon slices before serving. Delicious main dish!!
Mix all ingredients together. Good with cauliflower, radishes, celery and carrots.
Mix together in a saucepan. Fill a cake pan with popped corn. Preheat oven to 250°. Pour caramel mix over popped corn. Put in oven for 1 hour; stir every 15 minutes. Then eat.
Beat margarine and sugar until light and creamy. Add eggs; beat well. Stir in mashed pears. Sift flour, soda and salt and add to creamed mixture with sour milk. Fold in nuts. Put into 1 large 9 x 5-inch pan or 2 smaller pans. Cook at 350° for about 55 minutes. Use fresh pears and double this recipe. Put in 3 bread-size pans about 3 inches high.
Spray a 5-quart Dutch oven with nonstick cooking spray (Pam). Add chicken, celery, carrots, potato and onion; cook and stir over medium heat for 6 to 8 minutes or until chicken is no longer pink. Add all remaining ingredients, except macaroni. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 12 to 18 minutes or until vegetables are tender, adding macaroni during last 8 minutes of cooking. Remove bay leaves; serve immediately. Makes 10 (1 1/2 cup) servings.
Saute onions and celery in margarine. Cook rice according to package directions. Mix all ingredients. Put in 2 quart baking dish. Bake at 350° for 25 minutes or until bubbly. Serves 6 to 8.
Soften butter. Mix flour, sugar, milk and softened butter together. Pour fruit filling in the bottom of baking pan (square). Pour flour mixture on top of filling and bake at 375° for 45 minutes to 1 hour or until top of crust is brown.
Cook chicken. When cooked, remove to cool. Add soups to broth and bring to boil. Stir in sour cream. Dip tortillas in hot broth. Fill with chicken, grated cheese, onion and peppers. Roll and place on shallow pan sprayed with Pam. Use toothpick to hold in place. Pour sauce over all. Sprinkle lightly with paprika. Bake in 350° oven for 15 minutes. Garnish with cilantro. Serve with white rice and garden salad.
Saute the onions in the bacon fat until crisp and tender. Add the bell pepper, parsley and garlic and stir. Add the sausage and stir again. Add the potatoes, soy sauce, hot sauce and apple juice. Stir; cover and simmer for about 1 hour.
Stir together. Bake in a greased 8 x 8-inch dish or pan at 350° until brown.
In a large bowl, beat pudding mix, sugar, vanilla, milk and egg yolks. Carefully fold in egg whites. Chill thoroughly.
Mix together pie filling, pineapple, condensed milk, pecans and marshmallows. Fold in Cool Whip. Refrigerate for an hour before serving to set.
Mix well. If too thick, add a little more milk; if too thin, add powdered sugar until stiff, but spreadable. Spread over warm rolls.
Boil the chicken until tender and pull off the bones. Mix the cream cheese, onion and pimentos. Put a ball of the chicken mixture into the center of each dinner roll. Fold into squares. Put a pat of butter on each and bake at 350° until lightly brown.
Cream Crisco and sugar. Add eggs and flour alternately. Add lemon juice and vanilla. Bake at 350° for 1 1/2 hours.
Mix ingredients together and pour into greased mini muffin tin and bake at 400° for approximately 10 to 15 minutes. Makes approximately 36.
Saute garlic until lightly brown. Add all vegetables and saute until cooked. Can be added to rice or pasta.
Cream butter, sugar and oil. Add egg yolks and beat until lemony yellow. Add sour cream and flour into which soda has been sifted. Add vanilla. Beat egg whites until stiff. Fold into batter. Bake in a 10-inch tube pan at 300° for 90 minutes.
Brown ground beef and onion. Drain. Mix soups with a little milk in a saucepan and warm slightly. In a large baking dish layer: ground beef-onion mixture, sauerkraut and drained noodles. Pour soup mixture over layers. Cover well. Bake 30 minutes at 350°. Sprinkle cheese on top and bake 30 minutes more. Bake with lid on baking dish.
Cook shrimp in boiling water about 3 minutes or until pink. Drain; rinse in cold water; drain well. Next, drain pineapple (reserve juice). Combine pineapple and orange. Cover and chill. Combine 1/4 cup pineapple juice, mint, salt and pepper. Stir in shrimp and celery. Marinate in refrigerator for 2 hours; drain. Combine 2 tablespoons pineapple juice and yogurt. Stir together with drained shrimp mixture and fruit. Chill overnight.
Thoroughly brown meat on all sides in hot oil; add water, Worcestershire sauce, garlic, onion and seasonings. Simmer 2 hours, stirring occasionally to keep from sticking. Add vegetables; continue cooking until done. Remove meat and vegetables; thicken liquid for gravy. Makes 6 to 8 servings.
Cream butter and sugar well. Add eggs one at a time and mix well. Add milk and extract. Add all dry ingredients last. Place batter in tube pan and put in cold oven. Bake at 350° for 1 1/2 hours. Cool 20 minutes before removing from pan.
Combine first 6 ingredients in large mixing bowl and beat at low speed until well blended. Spread evenly in ungreased 9 x 13-inch pan. Bake at 350° for 10 minutes.
Beat egg whites until stiff. Add baking powder and sugar to egg whites, then add 3/4 teaspoon vinegar. Roll the soda crackers, not too fine. Add the nuts. Combine mixtures and bake in pie tin at 300° for 35 minutes. Serve with whipped cream.
Mix all ingredients. Pour into cupcake papers. Bake at 350° for 20 minutes.
Brown chicken breast; cut into strips. Cook noodles. Add herb season sauce. Add frozen peas. Add chicken soup. Mix together. Bake at 350° for 20 to 30 minutes.
Mix all ingredients in a gallon jar. Cover with the lid; set it in the hot sun for 4 hours. Chill. Serve after setting for 24 hours.
Select firm white mushrooms with caps that are closed or slightly open around the stem. Cut ends from mushroom stems; remove from mushrooms and chop finely. Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender, about 5 minutes. Remove from heat and stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Place filled sides up in greased baking dish. Bake in 350° oven for 15 minutes. Serve hot. Makes 24 appetizers.
Put margarine in a large casserole dish and melt in oven. Dip chicken in flour and place skin side down in dish. Bake uncovered for 30 minutes at 425°. Then turn chicken and bake 15 minutes longer at 425°. In bowl, mix cheese, milk, soup and salt. Pour over chicken. Cover and bake at 325° for 15 minutes.
Preheat oven to 375°. Mix butter and sugar until fluffy. Add vanilla. Add egg whites in 3 parts, beating thoroughly after each addition. Add flour and beat thoroughly.