HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and halve red potatoes. Cook in salted water until fork starts to pierce potatoes. Add 3 eggs and boil with potatoes. In 4 minutes, remove from heat and drain. When cool, peel potatoes and eggs. Chop onion up finely. Dice cucumber and pepper, if wanted. Drain can of peas and put all together in a large bowl. Spread 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then mix thoroughly. Cover with Saran Wrap. Put in refrigerator until ready to serve. Then add salad dressing and mix again. This allows flavors to blend.
Combine cake mix, pudding, water, eggs and oil. Beat 4 minutes at medium. Stir in coconut and nuts. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Cool 15 minutes. Remove from pan and cool. Ice with cream cheese frosting. Use remaining coconut and spread on cake.
Preheat oven to 450°. Mix baking mix, milk and cheese. Beat vigorously for 30 seconds. Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden.
Preheat oven to 400°. Bake pie shell until brown. Cool. Chop one cup of strawberries. Combine sugar and cornstarch in a 2-quart saucepan. Stir in water gradually until smooth. Add chopped berries. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in food coloring. Cool in refrigerator 1/2 hour.
In saucepan, mix sugar, corn syrup and water. Cook, stirring until sugar dissolves. Then cook over low heat without stirring until hard ball is formed (265°). Test. Put into another bowl the egg whites and salt. Beat egg whites, then add to other mixture. Add nuts, if desired. Drop by spoonfuls.
Mix sugar, vinegar and salt together. Pour over other ingredients and marinate at least 12 hours. Serves 12 to 15.
In a large bowl, combine all ingredients. Chill for 2 hours to thicken and set. Serves 15 to 20 people.
Mix flour, baking powder and salt. Beat margarine until light. Gradually beat in sugar. Mix in egg and vanilla. Stir in flour mixture until well blended. Stir in cereal and raisins. Drop by level tablespoonful onto ungreased baking sheets.
Heat oven to 375°. Mix margarine, cream cheese and flour to make dough. Cook dates with 1 cup water, stirring until thick, to make filling. Add nuts and sugar to date mixture. Roll out dough and cut with biscuit cutter. Place filling on circle. Fold in half and seal with fork. Dip in sugar. Bake on middle shelf for 20 minutes.
In Dutch oven, brown beef in oil; drain fat. Add stewed tomatoes, bell pepper, taco spices and seasonings and cornmeal. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes. Add kidney beans. In a 10-inch pie plate, unfold one crust and fill with chili mixture and 1/4 cup cheese. Top with remaining crust and flute edges. Bake, uncovered, in 350° oven for 30 minutes. Sprinkle remaining cheese over crust, return to oven and bake 10 minutes longer. Makes 6 servings.
Beat the first 3 ingredients for 10 minutes. Fold in Cool Whip and peaches. In a large shallow dish, layer vanilla wafers; top with peach mixture. Continue layering until peach mixture is used, starting with wafers and ending with wafers. Top with Cool Whip.
Cream the shortening and brown sugar. Sift dry ingredients. Add with milk. Stir in raisins. Bake in a 350° oven until it starts to leave sides of pan. Makes a large cake.
Preheat oven to 400°. Brown beef with onion. Drain grease off. Stir in sauce mix, tomato sauce and water; simmer 10 minutes. Spoon into a greased 9 x 13-inch pan and top with Mozzarella cheese. Beat eggs, milk and oil until foamy. Beat in flour and salt until batter is smooth; pour over meat. Sprinkle with Parmesan cheese. Bake for 30 minutes or until puffed and golden brown. Cut into squares.
In a casserole dish, put enough rice to serve your family and add just enough water to cover rice. Dot with butter. Add a little salt. Place chicken on top of rice mixture and cover with cream of chicken soup. Cover casserole dish with aluminum foil and cook 1 hour at 350°. You have chicken, rice and gravy.
Combine soy sauce, wine, garlic, rosemary and pepper. In a shallow baking pan, marinate the lamb at least 6 hours in the marinade; refrigerate, turning often.
In glass bowl or shallow dish, combine all ingredients, except meat and green pepper. Add beef. Let stand at room temperature 1 hour or refrigerate overnight (which is better to add flavor and tenderize the meat).
Mix dry ingredients in bowl. Add oil and eggs; beat until smooth and creamy. Add plums, vanilla and nuts; mix well. Pour into a greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Pepper steak and dip in flour, coating both sides. Place in large crock-pot. Add soup mix, potatoes and carrot. Cover all with water to rim of crock-pot. Cook, covered, on medium for 3 hours or until steak is done. Soup and flour forms a gravy.
Saute onions, garlic and chicken until onions are translucent and chicken is lightly browned. Boil water in a large pot. After boiled, put the onions, garlic and chicken into pot. Reduce heat; simmer for 2 hours.
Preheat oven to 400°. Saute onions and peppers in 1/4 cup butter until tender. Remove from heat and add chicken. Soften tortillas in hot oil 2 to 3 minutes on each side; drain. Spoon chicken mixture onto each tortilla; add small amount of Cheddar cheese to each and roll up. Place seam side down in casserole sprayed with cooking spray. Melt remaining butter over medium heat. Stir in flour, cooking until smooth. Gently stir in chicken broth. Cook until thickened, stirring constantly. Stir in sour cream. Pour over enchiladas. Top with Monterey Jack cheese. Bake 20 minutes or until bubbly.
Mix together the pineapple, flour, eggs, vanilla, sugar, pecans and coconut. Bake at 350° for 30 minutes.
Melt shortening, add to sugar. Add beaten egg to mixture. Add milk and vanilla. Mix dry ingredients together and add. Add raisins that have been dusted with flour. Drop by teaspoon on greased cookie sheet. Bake at 350° about 10 minutes.
Beat cream cheese, sugar and 1 tablespoon milk in a large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread onto bottom of prepared crust. Pour 2 cups of milk into a large bowl. Add pudding mix and beat with wire whisk for 2 minutes. Refrigerate for 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish with shaved chocolate, if desired. Makes 8 servings.
Cream together Crisco, sugar, eggs, vanilla and sour cream. Sift together flour, baking soda, baking powder and nutmeg. Blend dry ingredients into creamed mixture. Drop from spoon onto greased pan and sprinkle with sugar. Bake 12 minutes in a 325° oven.
Thinly slice yellow squash, zucchini squash, red bell pepper, carrot and green chili pepper. Cook fettuccine 10 minutes in boiling, salted water or to desired texture. Drain and wash under cold water.
Put sour cream in bowl with ingredients, except coconut. Mix together. Fold in coconut. Refrigerate 12 to 24 hours.
In a large container with a tightly sealed lid mix all ingredients except oil. Pour oil over this, seal and shake well. This can also be done in a large bowl and mixed with a spoon. Spread on a cookie sheet and bake at 250° for 20 minutes. Stir several times while baking. Cool and place in plastic bag. These are good to have on hand in the freezer.
Put sugar in medium sized bowl, add softened margarine, blend, add syrup and well beaten eggs. Mix well by hand (do not use electric mixer). Add pecans and pour in partially cooked pie crust. Bake at 300° for 45 minutes. Reduce to 200° and bake for 1 hour. The slow baking keeps the nuts from getting too hard. For 2 regular crust pies use 1 and 1/2 recipe. My son-in-law says this is the best pecan pie ever!!
Cream sugar, butter and Crisco. Mix in eggs, salt and soda. Add flour. Mix well and add walnuts. Spoon out on wax paper, making 3 or 4 rolls. Place in refrigerator overnight. Slice and bake at 350° until done. Do not overbake.
Cook chicken in oil until slightly browned. Set aside. Add remaining ingredients. Cook, stirring constantly, until marmalade is melted and sauce bubbles. Turn chicken in sauce to coat. Pour remaining sauce over chicken. Bake at 350° for 45 minutes.
Wash okra and pack in 5 hot, sterilized pint jars. Put 1 pepper and 1 garlic clove in each jar. Bring remaining ingredients to boil. Pour over okra and seal. Process in hot water bath for 10 minutes. Makes 5 pints.
Cook potatoes with 1 teaspoon salt until tender. (Peel if desired.) Drain well. Mash potatoes with masher until smooth. Add cream cheese, 4 tablespoons butter, garlic salt, pepper and remaining 1 teaspoon salt. Mix until smooth. Gradually add heavy cream, mixing until smooth. Turn potato mixture into 13 x 9-inch pan. (Bake at once or refrigerate overnight.) Dot top of potatoes with 2 tablespoons butter and paprika. Bake in 325° oven for 30 minutes; increase to 375° and bake 30 minutes more.
Chop up lettuce, tomatoes and onions. After browning ground beef, mix all ingredients together. (Crunch up Doritos chips before mixing.) Chill.
Combine ingredients; mix well. Chill. Serve with chips, crackers or fresh vegetable dippers.
Beat water and yeast. Add 1 cup flour and beat. Add salt, cake mix and 4 cups flour. Stir with spoon. Raise in greased bowl. Raise 1 time. Punch down. Form balls and put in greased pan. Raise about 40 minutes or until doubled in size about. Bake at 350° until brown. Cover with towel while raising.
Combine all ingredients and cook until thick. Cool. Put in a 9-inch baked pie shell. Top with meringue. Very rich.
Mix all ingredients. Divide dough into 4 sections and refrigerate. Roll and cut with small round cutter or glass. Bake in electric frying pan at 300° for 4 minutes on each side. Sprinkle with sugar. Yields 6 dozen.
Take the pieces of chicken; sprinkle Lawry's salt and pepper on each one. Arrange chicken in a 13 x 9 x 2-inch pan. Mix the 3 cans of soup together; then pour over chicken. Cook in oven for 1 1/2 hours at 350°. Cook with pan, covered.
In a small amount of oil, brown your chicken on both sides (only takes a short time). Blend soup, milk, lemon juice and pepper. Drain oil from skillet. Pour all of soup mixture over chicken. Cover; simmer for 20 minutes. Turn occasionally if needed. Prepare your rice (I use Success rice). Put chicken and gravy over rice and serve.
Cook milk and flour on very low heat; stir continually. Stir until it becomes like pudding. Cool water. Beat sugar and Crisco at high speed until fluffy, then beat all together. Put in teaspoon of vanilla; beat until fluffy and tastes good.
In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. In medium bowl, combine flour, nuts, chocolate mixture and vanilla. Mix well. Shape 1 tablespoon of dough around each candy kiss, covering completely. Place 1-inch apart on ungreased cookie sheets.
Remove wrappers from tamales; cut tamales in thirds and 6 inches half diagonally. Mix in 1 1/2-quart casserole the tamales (cut in thirds), corn, sausages and soup. Bake, uncovered, at 350° for 35 to 40 minutes. Top casserole with remaining tamales and cheese. Heat until cheese melts.
Grease shallow baking pan or loaf pan. Directions for Cuisinart: Chop onion and parsley 30 seconds. Add bread, tarragon, chicken broth, salt, pepper, Worcestershire sauce, rosemary and egg. Pulse 60 seconds. Add turkey. Pulse gently just to fold in. Mold and shape into a loaf. Put in pan, dot with margarine. Bake in 375° oven for 40 minutes. Pour tomato sauce over meat, add oregano and bake 20 minutes more. Serves 4. Can be done by hand. Break up bread and chop onion first.
Wash and dry apples; remove stems. Insert craft sticks into stem end of each apple; set aside. Combine caramels, vanilla, and 1 tablespoon water in a microwave-safe glass bowl. Microwave on HIGH 90 seconds or until melted, stirring twice. Dip each apple into the caramel mixture quickly, allowing excess caramel to drip off. Roll in chopped pecans; place on lightly greased wax paper. Chill at least 15 minutes. Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring twice; cool 5 minutes. Pour chocolate where craft sticks and apple meet, allowing chocolate to drip down sides of apples. Press pecan halves onto chocolate, if desired. Chill 15 minutes or until set.
Combine sour cream, soup and poppy seeds in a bowl; stir in chicken. Pour into greased 13x9 baking dish. Sprinkle cracker crumbs over top and bake at 350 degrees for 30 minutes or until heated through. May be served alone or over rice. Serves four.
Put all ingredients in 9 x 13-inch dish and mix good. Put in freezer for at least 6 hours. Before serving, let set out for 15 minutes.
Preheat oven to 350°. Shake 1 tablespoon flour inside large cooking bag. Place ham inside bag after you have trimmed excess fat away and rinsed ham in water. Use the juice and pulp from the orange and mix with the water and brown sugar. Pour mixture over ham. Bake as bag instructions indicate for the weight of the ham plus about 30 minutes.
Melt butter in 9 x 13 x 2-inch pan. In saucepan, heat water and sugar until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork only until dough leaves sides of bowl. Turn out on lightly floured board and knead until smooth. Roll dough into a large rectangle, about 1/4 inch thick. Sprinkle cinnamon over apples and stir. Sprinkle apples evenly over dough and roll up like a jelly roll. Slice 1/2 inch thick and place in pan with melted butter. Pour sugar syrup carefully around apple rolls. Bake at 350° about 1 hour.
Preheat oven to 375°. Cook macaroni as package label directs; drain. Meanwhile, melt butter in saucepan. Remove from heat; stir in flour, salt and pepper until smooth. Gradually stir in milk; bring to boiling, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat; stir in 1 1/2 cups cheese and the macaroni. Pour into 1 1/2-quart casserole. Sprinkle remaining cheese on top. Bake, uncovered, 20 minutes or until top is golden brown. Makes 4 to 6 servings.
In a 4 quart club aluminum or cast iron pot, brown ground beef (crumbled). Drain and chop mushrooms, medium fine, and boil separately for about 45 minutes and drain. Add all ingredients to ground beef and let simmer 2 hours or longer. Stir often.
Mix flour, walnuts and butter well and press in glass baking dish (7 x 11 or 8 x 10-inches). Bake at 375° for 12 to 15 minutes. (Be careful not to burn it.) Cool. Spread with whipped topping.
Boil chicken and take bone out. Tear into small pieces. Melt margarine and pour over crumbs. Put half of crumbs in bottom of baking dish. Add chicken soup and 2 cans of broth, where chicken was cooked, to chicken and stir. Put in baking dish and sprinkle rest of crumbs on top. Bake until brown at 375°.
Cream butter and sugar well. Add lemon juice and rind, egg yolks and flour. Beat until light and fluffy. Gradually add milk. Beat egg whites until stiff. Add to lemon mixture. Pour in greased baking dish. Bake at 350° for 40 to 45 minutes. Serve slightly cooled or room temperature.
Dilute soup with 1 soup can milk. Don't mix soup and meat together. Layer soup and crabmeat in a greased oblong baking dish. Top with cheese. Bake at 350° until heated and hot. Kids love it.
Beat lemonade and condensed milk together and fold into Cool Whip. Turn into pie shell. Refrigerate until ready to serve. Really good pie! Makes 8 servings.
Melt margarine and marshmallows in double boiler. Roll crackers real fine. Add mix of nuts and fruit to the crackers. Pour marshmallow mixture over crackers and fruit and work up good with hands and place in buttered pan. Press good into pan. Place in refrigerator overnight. To take out of pan, place pan over a burner for a few seconds and turn upside down on a cloth and the cake will slide out of pan.
In large stock pot, bring water and Old Bay seasoning to a boil. Add potatoes; cook for 15 minutes. Add sausage and cook 5 minutes more. Add corn; cook another 5 minutes. Stir in shrimp; cook until shrimp are pink. Drain immediately and serve. Makes 8 servings.
Melt margarine in saucepan over low heat. Add flour and salt. Stir until smooth. Add milk slowly, stirring constantly until smooth and thickened.
Lightly brown cubed steak. Then simmer onion a bit. Fry bacon and use 2 tablespoons fat. Then add quart of tomato, celery, cabbage, rice, sauce, paprika, salt and pepper. Simmer at least 1 hour.
Heat oven to 450°. Spread crackers with catsup and top with pepperoni slices. Sprinkle with cheese and oregano. Bake on ungreased cookie sheet for 3 to 5 minutes or until cheese is melted.
Marinate chicken in the last 6 ingredients for 3 to 4 hours. Bake for 45 minutes at 325° or until brown. Delicious for calorie counters.
Dissolve jello in hot water and add other ingredients. Pour into 9 x 13-inch container. Chill until firm. Serves 16 to 20.
Scald dates; sprinkle dates with baking soda. Add butter; let cool and set aside. Beat egg yolks. Add sugar, salt and flour; beat together. Add chopped nuts. Add date mixture; beat. Fold in 2 egg whites (stiffly beaten); bake in a slow oven (225° to 250°) for 1 hour. Makes 2 (8 1/2 x 2 x 4-inch) loaves or 1 (13 x 4 1/2 x 2-inch) loaf.
Mix together walnuts, sugar and cinnamon in a large bowl. Brush appropriate size glass pan (11 x 14-inch) with melted butter. Layer 1/4 phyllo sheets 1 by 1 brushing with butter between each sheet. Add 1/3 nut mixture. Repeat with phyllo, creating 2 more layers. Top with remaining 1/4 of phyllo sheets. Cut into diamonds; pour any remaining butter over the top. Bake 45 to 50 minutes at 325°. Remove and cool slightly (5 minutes).
Scald milk in a double boiler. Break up bread, pressing gently until cup is full. Add milk with butter and sugar and let stand until cool. Add egg, flavoring and salt. Place in greased baking dish and bake in moderate oven for 1 hour. Make meringue, if desired.
Add together all ingredients. Drop on greased cookie sheet with teaspoon. Bake at 325° in oven for 8 to 10 minutes.
Mix all ingredients. Bake at 450° for 10 to 12 minutes in slightly greased small muffin pan or bake at lower temperature at 375° to 400° for 20 minutes.
Mix cake mix as directions call for. Pour into three 8 or 9-inch round pans greased and floured. Cook until done. Cool completely.
Beat egg. Add remaining ingredients and mix until well blended. Shape into eight 1/2-inch patties. Place on Pam-sprayed cookie sheet and bake 10 or 12 minutes at 400°, turning once, until golden on both sides. Yield: 4 servings.
Finely chop 1 1/2 cups of honeydew and cantaloupe and set aside. Place remaining melon, orange juice, lime juice and honey in blender and puree for a few seconds. Pour into a large bowl; stir in champagne and reserved melon. Cover and refrigerate. Garnish when serving with whipped cream (a dollop per bowl) and mint leaves. Good soup for company. Very refreshing on a hot day. Serves 6 to 8.
Peel grapefruit; remove seeds and cut in chunks. Peel banana and slice. Place grapefruit and banana with fructose in blender. Blend until smooth.
Combine first five ingredients in a large bowl. Make a well in the middle of mixture. Set aside. Combine orange juice and next four ingredients. Stir well. Add to dry ingredients; stir just until moist. Gently fold in blueberries. Divide batter evenly into coated muffin pans. Sprinkle lightly with sugar. Bake for approximately 18 minutes at 400 degrees.
Combine sugar and butter flavor Crisco. Add eggs, syrup and vanilla. Beat well. Combine 3 cups flour, baking powder, soda and salt; add gradually in 1/4's to cream mixture. Chill. Put flour (1 teaspoon) on wax paper. Flatten and turn over dough and roll 1/4-inch thick. Bake at 375° for 5 to 9 minutes, depending on size. Do not overbake. Makes 3 to 4 dozen.
Melt butter in 1 1/2-quart glass casserole using microwave. Blend in the flour; add chicken broth and milk. Cook 6 to 7 minutes or until thick, stirring every minute. Add remaining ingredients and continue to cook 4 minutes or until hot enough to serve. Stir in grated cheese. Serve over toast, biscuits or in patty shells.
Cook pasta according to package directions. While pasta cooks, prepare sauce in medium size saucepan. Heat oil over moderate heat. Add garlic and when golden brown, add drained clam juice, wine, oregano and pepper. Simmer gently over low heat for 5 minutes. Stir in clams and parsley and cook until heated through. Put hot cooked, drained pasta into serving bowls and ladle hot sauce over it.
Brown meat. Add chopped, small onion. Add rest of ingredients. Don't forget the pickles. Any of these ingredients can be varied to suit taste. A meat stretcher if needed. Add more beans.
Melt butter in a 9 x 2 x 13-inch pan. Sprinkle a layer of crumbs, then coconut, chips and nuts. Pour milk over top evenly. Bake at 350° for 30 minutes.
In medium bowl, stir cream cheese and sour cream until blended. Stir in soup mix, artichokes, shrimp, red pepper and hot pepper sauce until well mixed. Spoon into 9-inch quiche dish or pie plate. Bake in 375° oven for 25 minutes or until lightly browned. Makes 4 cups.
Combine first 5 ingredients. Add milk, water and butter. Cook over medium heat, stirring constantly until boiling. Cook 5 minutes longer. Cool and stir in vanilla.
Beat egg yolks until frothy. Add sugar slowly, blending well, until golden yellow. Add Mascarpone cream cheese, beating in thoroughly. Sprinkle ladyfingers with coffee-rum mixture. Arrange ladyfingers around sides and bottom of deep glass dish or a 6-cup Charlotte mold. Beat egg whites until stiff and standing in soft peaks. Gently fold into egg yolk mixture. Spoon carefully into prepared mold or dish. Cover with plastic wrap; refrigerate 4 to 5 hours. Unmold just before serving. Decorate with fresh raspberries and shaved chocolate. Chocolate sauce can also be piped on decoratively. Serves 8. Enjoy! Nonfattening! It's all in the mind.
Boil eggs (do not let eggs overboil) and cool immediately. Peel. (Eggs have a rubber taste if they are overcooked and ruin the taste of the potato salad.)
Cook over medium-low heat in double boiler. When chips are melted, add nuts. Stir. Put spoonfuls on wax paper covered cookie sheets. Refrigerate.
Cook chicken and debone. Add soup, Veg-All, onion, pepper and salt. Simmer 15 minutes. Pour into casserole and add biscuits on top. Separate biscuits in half. Bake until brown, according to biscuit instructions.
Simmer dried mushrooms in water for 1 hour. Strain through cloth, saving liquid. Wash mushrooms thoroughly and chop into pieces. Saute onions in oil until brown. Add to fry pan, the beets, carrot and celery; cook 5 minutes. Add this mixture to soup pot of boiling water, bay leaf, onion, salt, pepper, lemon juice and tomato paste. Simmer 20 minutes; add cabbage, mushrooms, both types, mushroom stock, lima beans and dill. Let slowly simmer until all added vegetables are done. Let cool and absorb flavors. Can be reheated and each time it tastes better.
Cream shortening; add sugar and mix well. Add eggs, lemon juice, applesauce and then dry ingredients, stirring only enough to dampen all the flour mixture. Add nuts. Bake in a greased loaf pan at 350° for about 1 hour.
Blend first 6 ingredients by hand or mixer. Add eggs, milk and vanilla. Blend with mixer on medium speed for 2 minutes. Pour into two 9-inch layer pans that have been rubbed with Crisco and lightly floured. Bake at 375° for 25 to 30 minutes.
Line jelly roll pan (15 x 10 x 1-inch) with aluminum foil. Spray with Pam. Line pan with unsalted saltines. Cut to fit. In saucepan, melt butter and brown sugar. Boil for 1 minute. Pour over crackers. Bake at 400° for 8 minutes only (watch, may burn). Push down any crackers that may pop up. Pour the milk chocolate chips on top and let them melt; then spread like frosting. Refrigerate or freeze. Break into chunks to serve.
Saute onion in butter. Add soup and milk; blend well. Put rice in bottom of dish; cover with soup mixture and spread broccoli on top. Cover with shredded Cheddar and Swiss cheese. Bake in a 375° oven for 45 to 60 minutes or until bubbly and brown on top.