HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix all but last 3 ingredients, then mix them in separate bowl until crumbly. Sprinkle on apples. Bake, uncovered, until brown, for 30 minutes.
Mix dry ingredients. Pour melted oleo over and mix. Put 1/2 of the mixture on bottom of 9 x 13-inch pan. Put vanilla ice cream over crumbs and spread remaining mixture on top. Freeze until firm. Cut into squares and serve with chocolate sauce.
Mix all ingredients; flatten slaw in bowl. Refrigerate 10 to 15 minutes to chill.
Cook hamburger, onion and garlic. Add next 3 ingredients and bring to a boil. Stir in pasta and seasonings and reduce heat. Simmer, stirring occasionally, until pasta is done and goulash is no longer watery, about 20 minutes.
Stir ingredients together and bake at 350° until bubbly on top, about 1 hour or more. Good and easy.
Cook chicken and broccoli separately. Place in 8 x 13-inch pan broccoli, then cut up chicken. Pour soup mixture on top. Sprinkle with cheese. Bake at 325° for 20 minutes, or until bubbly. Serve with rice.
Pour boiling water over oats and set aside. Mix flour with soda, cinnamon, baking powder and salt. Cream margarine. Gradually add white and brown sugar, blending until mixture is mealy. Add eggs, one at a time, beating until light and fluffy. Stir in oats, then flour mixture and blend thoroughly. Bake at 325° to 350° for 30 to 40 minutes in a 9 x 13-inch greased and floured pan.
Cook, cool and debone the chicken the day before, reserving broth. Cut chicken into bite size pieces. Place meat in baking dish; refrigerate until the next day. Chill broth in bowl; separate from chicken. Remove cold fat from broth and heat. Mix together 1 cup water and cornstarch to make paste; add to broth. Cook until gravy thickens, then add food coloring and Kitchen Bouquet. Add chicken and peas; mix well.
Melt oleo, peanut butter and chocolate chips together. Pour over Crispix and coat well. Put powdered sugar in large bag; add Crispix mixture and shake and turn to coat well. Pour out onto cookie sheet and cool. Store in airtight container.
Let meat rest 10 minutes before beginning dinner preparation. Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe the cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4-5 minutes longer on each side.
Cook sugar, corn syrup and water together to 250° or to hard ball stage. Add butter and peanuts; continue cooking until syrup is golden brown and quite brittle when put in cold water. Stir constantly to keep peanuts from sticking or burning. Remove from heat; stir in vanilla and soda. Stir quickly until it foams up. Pour out on well oiled surface. When it has cooled, turn over and stretch thin.
In a bowl, beat together the yolks and the sugar until the mixture is light and forms a ribbon when the beater is lifted. Add the half and half, scalded, in a stream, stirring. Transfer the custard to a heavy saucepan and cook it over moderately low heat, stirring until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice. Let it cool, stirring occasionally, and chill it, covered. Makes about 3 cups.
Remove the outer leaves of the cabbage. Cut the cabbage in halves. Remove the core. Wash and shred cabbage very thinly. Put a little butter or margarine in a saucepan and 1 cup of water. Add the red cabbage, cloves, peeled, cored and sliced apples and simmer the vegetables with a tight fitting lid on the pan for 3/4 hour. Add the rest of the butter or margarine, sugar and some vinegar and simmer for another 5 minutes.
Mix cream cheese and marshmallow cream together with mixer. Sprinkle in some strawberry jello for color. You can also add 1 tsp. vanilla flavoring, if desired. Serve with fresh fruits of your choice.
Preheat oven to 350°. Mix flour, 1 cup of sugar and 1/2 cup butter at medium speed until blended. Pat firmly into ungreased 13 x 9 x 2-inch pan. Evenly arrange pecans on top. Mix remaining butter and sugar over medium heat until bubbly, stirring often. Pour evenly over crust and bake for 18 to 22 minutes. Remove from oven. Immediately sprinkle with chocolate chips. Slightly swirl as they melt. Cool completely and cut into squares.
Melt oleo and add half with all other ingredients except Ritz crackers. Put in 8 x 8 x 2-inch casserole. Mix crumbled crackers with other half of melted oleo and put on top. Bake in 350° oven about 45 minutes. Don't cover casserole for 25 minutes, then lay a piece of foil over top.
Beat egg whites and baking powder until frothy and soft peaks form. Add sugar gradually, beating until whites are stiff and glossy. Add vanilla. Fold in finely crushed cracker crumbs (from the 12 soda crackers) and the coarsely chopped pecans. Spread in buttered 9 or 10-inch pie plate, building up sides to form shell. Bake in 225° oven for 35 minutes or until lightly browned.
Break angel food cake into small pieces; put aside. Mix milk, sour cream, sugar and Cool Whip together. Mix strawberries and glaze together. Alternate layers of cake pieces, whip mixture and strawberry mixture in a glass bowl.
Dredge the nuts and fruit with all the flour and baking powder. Cream butter, sugar and eggs. Add dredged fruit, nuts and flavoring. Bake at 275° for 2 1/2 hours.
Mix all dry ingredients; add blended liquid. Mix well; pour in large pan (heavy) and spread evenly. Bake in 250° oven for 2 hours. Stir every 15 minutes. Turn off oven; add nuts and raisins and allow mixture to cool in oven. When cooled, put in a tightly covered container. Store in a cool, dry place. Serve with meat or fresh fruit. One-half or one-third of recipe may be made.
Combine potatoes, sugar, milk, 1/3 cup melted margarine, vanilla and eggs; mix well. Put in greased baking dish 11 x 13-inch or equivalent.
In medium saucepan mix 1 1/2 cups water, 3 tablespoons cornstarch and 1/2 cup cold water and begin heating. Boil 1 cup water and add. Bring all to a boil for a few minutes. Remove from heat and add jello. Cool completely. Place fresh, sliced strawberries in baked shell and chill. Ice with heavy cream. Enjoy!
Grind together fruit and nuts. Mix in enough juice to hold together. Press into greased 8 x 8 x 2-inch pan. Chill overnight. Top with confectioners sugar. Makes 24.
Spray 9 x 5 x 3-inch loaf pan with vegetable spray. In 2-quart saucepan, mix sugar, salt, cocoa, corn syrup and milk. Cook over medium heat, stirring constantly, until cocoa and sugar are dissolved. Cook, stirring occasionally, to 234° on a candy thermometer, or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. Remove from heat; add margarine. Cool mixture to 115° without stirring; bottom of pan will be lukewarm. Add vanilla. Beat vigorously for 5 minutes with wooden spoon until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon. Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1-inch squares.
Brown meat slowly until crumbly but not hard. Combine remaining ingredients and add to meat. Cover and simmer about 30 minutes. Serve on split rolls.
Roll it with a roller, outer. Flatten the dough. Put it in the oven to cook it.
Mix apples and candy until well blended. Gently stir in Cool Whip. Refrigerate 1 hour or until ready to serve. Garnish with apple slices and additional chopped candy bars, if desired. Makes 20 servings.
Combine pumpkin and cinnamon in medium bowl. Combine cake mix, eggs, sour cream, sugar, oil and water in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.
Combine first 6 ingredients. Bring to a boil and simmer 20 minutes. Remove from heat and add sherry. Do not boil after sherry has been added. Add orange and lemon slices. Serves 10.
Mix pudding and milk. Fold in whipped topping. Chop peanut butter cups into fourths and add to mix. Pour into graham cracker crust and freeze.
Melt butter on low until melted, then add chocolate chips. Add sugar, mix well. Beat eggs well then add to mixture. Add chopped pecans pour into pie shells. Bake 350° for 45 minutes. Makes 2 pies.
Partially freeze meat. Slice meat very thinly across the grain into bite size strips. Dissolve the instant beef bouillon granules in the boiling water. Add soy sauce, set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry garlic in hot oil for 30 seconds. Add onion, carrots, celery and mushrooms. Stir-fry 2 minutes. Remove vegetables. Add half the meat to hot wok or skillet; stir-fry 2 minutes. Remove meat. Stir-fry remaining meat 2 minutes. Return all meat to wok. Stir soy mixture; stir into meat. Cook and stir until bubbly. Stir in cooked vegetables and the spinach. Cover and cook 1 minute. Serve the beef-vegetable mixture immediately. Makes 4 servings.
Peel and boil potatoes. Mash and add salt, butter and milk while still hot. Cool and add sugar and enough flour to easily roll out. Flour board and roll out a spoonful of dough as thin as possible (thinner than a pie crust). Cut in 6 to 8-inch circles. Bake on ungreased griddle on top of stove until lightly browned on both sides. Keep lefse soft between several dampened towels until ready to serve. Spread with butter and brown or white sugar.
Cook potatoes enough to remove the skins. Dice and pour the dressing over them. Chill. Add other ingredients, using equal parts mayonnaise and sour cream, tasting for salt. Chill well.
Heat oil in heavy saucepan. Add onion and garlic. Cook until golden. Add remaining ingredients. Juices should just cover beans in pan. If not, add a little more water. Cover. Cook over low heat for 45 minutes or until fork-tender. Serve with pan juices. Yields 4 servings.
Preheat oven to 375°. Mix all ingredients well. Shape into 1-inch balls. Place 1-inch apart on greased cookie sheets. Press with wet spatula to 1/8-inch thickness. Bake 10 to 12 minutes, or until light brown and crisp. Remove to racks to cool. Store loosely covered in cool place. Makes about 60 cookies (5 dozen).
Cut up vegetables; put in a large bowl. Sprinkle with salt and pepper. Fry and crumble beef in skillet; drain excess fat. Add meat and cheese to vegetables. Add chips and mix. Serve with chips and taco sauce.
Cook macaroni and drain. Brown ground beef, onion and bell pepper, drain. Add macaroni, barbecue sauce, juice or tomato. Pour into shallow 10 x 10-inch baking dish sprayed with Pam. Bake covered at 350° for 45 minutes. Top with cheese and return to oven until melted. Serves 6.
Pour butter into 9 x 12-inch baking dish. Add ingredients in layers as listed (do not stir). Bake at 325° for 30 minutes. Let cool and cut in squares.
Whip butter until fluffy. Add sugar and beat good. Gradually add flour to butter and sugar. Add 1 egg at a time, beat good after each egg, then add ice cream. Bake in preheated oven at 325° for 1 hour and 15 minutes.
Cream the shortening, sugar and vanilla together. Beat in eggs and chocolate. Sift the flour, baking powder and salt together. Blend half of the sifted mixture into the creamed mixture. Blend in milk, remaining sifted ingredients and walnuts. Chill at least 3 hours. Roll into 1-inch balls and roll in powdered sugar. Put on greased sheet 2 to 3 inches apart. Bake at 350° for 20 minutes. Yields 3 to 4 dozen.
Dissolve yeast and sugar in warm water; add oil. Mix soda with buttermilk, then add to yeast mixture. Sift flour and mix well with rest of ingredients. Refrigerate several hours or overnight.
Place as many pork chops as you want in a baking dish in a single layer. Put brown sugar on them thickly, then pour chili sauce over the top to cover and salt and pepper as desired. Place two slices of lemon on each pork chop. Bake at 350°, covered, for 1 hour or until tender. Most everybody will want seconds!
Personal Note: I usually add 1/2 teaspoon cream of tartar and 1 teaspoon white vinegar.
Bring broccoli to a boil and cook for 5 minutes. While broccoli is cooking, mix 2 cans of soup with one cup of rice and two cups of water. Put soup mixture in a casserole dish and spread evenly. Lay broccoli on top of soup mixture. Lay chicken breasts on top of broccoli. Salt and pepper to taste. Cover with aluminum foil and punch several holes in the foil. Bake at 375° approximately one hour. When meat is done, sprinkle cheese over chicken and return to oven (uncovered) for 5 minutes.
Combine all ingredients. Press over bottom and sides of greased 9-inch pie plate. Bake 10 minutes at 325°. Cool.
Cut into serving pieces top or botton round. Cut about 1/2-inch thick. Dredge in flour seasoned to taste with salt and pepper. Have heavy skillet over medium-low heat just enough fat to keep meat from sticking. Brown steak on both sides, still on medium-low heat, allowing plenty of time for browning. Pour of any excess fat. Add small amount of water. Cover tightly and simmer until fork-tender. Serve with natural gravy, or if thickened gravy is desired, blend a little flour with cold water and stir into liquid after meat has been removed to platter. Stir constantly over low heat until gravy is desired thickness and flour mixture well cooked. Taste and correct seasoning.
Boil chicken and dice. Mix all together. Put in baking dish(es). Cover with crushed potato chips. Bake 15 to 20 minutes in 350° oven. Can add 1/2 to 1 cup chicken broth for moisture, if needed. Serves 15, but can make 1/2 recipe to serve 8 or 2/3 recipe to serve 10.
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300° for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Mix together: soups, olives, salsa, milk or broth. Cut up tortillas into approximately 1-inch squares. Spread 1/2 of soup mixture on bottom of 9 x 13-inch baking pan. Strew 1/2 cut up tortillas on top. Add sliced chicken, 1/2 of grated cheese; add rest of tortillas, then rest of soup mixture, then rest of cheese. Let stand overnight in refrigerator, if possible. Bake at 350° for 30 minutes or until hot and bubbly.
Mix all ingredients together and cook for 20 minutes from the time that mixture starts to boil. Stir often. Put in jars and seal tightly.
Mix all ingredients together and bake in 2 loaf type bread pans at 350° for 1 hour and 10 minutes.
Combine ingredients and put in a 9 x 13-inch pan. Bake at 325° for 1 hour.
Melt the chocolate chips. Add the noodles and peanuts. Drop by spoonfuls on baking sheet and chill. Yum!
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inches or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inches. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s); bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s). Cool thoroughly before slicing.
Beat egg well. Add fruit. Sift together flour, sugar, soda and salt. Add to fruit and egg. Put in square pan.
Combine all ingredients; cover and chill. Serve as a relish for grilled fish or as a dip for chips.
Melt stick of butter. Mix all wet ingredients in one bowl. Mix all dry ingredients in one bowl. Combine two bowls. Drop cookies on an ungreased pan. Bake 350° for 5 - 10 minutes or longer depending on size of cookies and texture (soft cookies or crunchy cookies).
In saucepan bring the chicken broth and butter to a boil, then add the rice and boil for 10 minutes. Place chicken in baking dish. Top with Miracle Whip. Then pour the rice mixture over the chicken; spread the rice around the chicken and top with mushrooms. Bake at 350° for 1 hour.
In saucepan, combine sugar, milk and butter. Bring to full boil until soft ball stage, about 5 minutes. Remove from heat and add vanilla, marshmallow cream and peanut butter. Stir until smooth. Pour into buttered 9-inch pan. Cool.
Cut chicken breast halves into 8 pieces each. In cup, mix curry powder, bouillon, sugar and salt. In nonstick skillet over medium-high heat, in hot salad oil, cook onion until golden brown. Add chicken and curry powder mixture and cook until chicken just loses its pink color throughout, about 3 to 5 minutes. Stir in raisins and 3/4 cup water; heat to boiling. Reduce heat to low.
Dissolve yeast in warm water. Add salt, eggs and sugar. Mix. Blend vegetable oil into mixture. Pour mixture into a large bowl and begin adding flour. Knead dough for 5 minutes. When dough is smooth and satiny, place in greased bowl. Cover and let rise until doubled in bulk. Punch down and let rest for 10 minutes. Shape dough into rolls. Let rise until doubled. Bake in preheated 400° oven for 15 minutes. Makes 2 dozen rolls.
In saucepan, blend sugar with cornstarch. Add pineapple (including juice). Cook, stirring constantly, until thick. Set aside and let cool. In a mixing bowl, blend cream cheese, sugar, and salt (preferably with electric mixer). Add eggs, one at a time; stir well after each. Add milk and vanilla.
In a bowl, cream together sugar and lard. Add eggs, sour milk and cream. Add sifted dry ingredients. Mix. Batter will be thick. Blend in apples and nuts. Bake in greased and floured bread pan at 350° for 45 minutes. This is a very moist bread.
Put raisins, nutmeg, cinnamon, honey, molasses and oil in water and boil for 3 minutes. When cooled, add dry ingredients. Mix well and pour into a greased 9 x 9-inch pan. Bake at 350° for 35 minutes. Good plain or with lemon sauce, ice cream or whipped cream.
In medium saucepan, over high heat, combine milk, salt, mustard, pepper and nutmeg. Bring to boil. In a small bowl, combine cornstarch and sherry; stir until well blended. Stir cornstarch mixture into saucepan mixture. Reduce heat to low and cook until thickened. Remove from heat and stir in cheese. Serve over vegetables.
Melt butterscotch morsels on very low heat. Stir completely, then add salted peanuts and chow mein noodles and stir. Put on cookie sheet covered with wax paper in clusters and refrigerate.
Cook potatoes, onion, carrots and celery in chicken broth. Add corn and seasonings. Make white sauce from butter, flour and milk. Add to cooked vegetables. Add cheese.
Brown ground beef and drain off excess fat. Combine with the rest of the ingredients and simmer on stove for about 2 hours. May also be cooked in crock-pot on low for about 4 hours or more.
Slice potatoes while still warm. If new are used, slice in their jackets. Older ones should be peeled. Mix sugar, salt, mustard, pepper and vinegar. Add sour cream and cucumber to mix. Pour over potatoes and toss lightly until all potatoes are coated. Place in serving dish and sprinkle with paprika. Serve warm or cold.
Saute vegetable in oil; add soups and Rotel tomatoes. Cook until blended. Layer in baking dish, tortillas, sauce, chicken, and cheese; repeat layers ending with cheese on top. Bake 40 minutes at 350°.
Brown beef in a skillet or microwave. Drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and let stand for a few minutes until melted.
Cream butter and sugar; add eggs one at a time. Blend well. Add dry ingredients alternately with milk. Fill muffin cups 1/2 to 3/4 full. Sprinkle tops of muffins with sugar before baking. Bake at 350° for 20 to 30 minutes.
Mix gravy, mushrooms, dressing, soup mix, salt and pepper. Pour over meat. Cover and bake 3 hours at 325°. Refrigerate overnight. Slice meat, then put back in gravy, cover and reheat for 1 hour at 300°.
Heat oven to 350°. Spray rectangular pan, 13 x 9 x 2-inches with cooking spray. Mix cracker crumbs, pecans, brown sugar and butter. Press evenly in bottom of pan. Arrange peaches on crust; sprinkle with cinnamon sugar. Mix Bisquick, granulated sugar and milk; pour over peaches. Bake 45 to 50 minutes until golden. Serve warm.
Combine all ingredients in a jar. Cover tightly and shake vigorously. Yields 1 cup.
Cook whole chicken until tender and debone; spray Pam in bottom of casserole and spread chicken pieces over bottom. Combine broth and soup; pour over chicken. Mix butter, milk and flour; pour on top. Bake at 350° for 1 hour or until top is golden brown.
Mix top 5 ingredients and spread on buns. Pile with sliced ham and a Swiss cheese slice. Wrap in foil and bake at 350° for 10 minutes or until hot and cheese melted.
Put all ingredients in small bowl; stir good. Set in refrigerator until meal time. Drain off liquid. Serves 2.
Mix all ingredients and put in 9 x 13 x 2-inch baking dish. Sprinkle with Parmesan cheese, then top with 2 cups of crushed Ritz crackers and 1/2 cup melted margarine. Bake 1 hour at 150°.
Toss bread cubes with butter, sugar and cinnamon. Sprinkle berries with lemon juice and brown sugar. Spread alternate layers of bread mixture and berry mixture in 9 x 12-inch baking dish. Bake at 350° for 30 minutes. Serve warm or cold with whipped cream or plain.
Place in individual baking dish and sprinkle with seasonings. Pour around fish. Bake at 350° for 10 to 15 minutes. When milk starts to boil, the fish is done perfectly.
Spread beans in bottom of 9 x 13-inch glass pan. Mix Miracle Whip, sour cream and taco seasoning together. Spread over bean dip. Sprinkle on shredded cheese; add chopped tomatoes and chopped green onions. Refrigerate 1 hour. Serve with tortilla chips. Serves 8 to 10.
In small bowl, combine cornstarch, sherry, soy sauce, and broth. Set aside. Heat oil. Add garlic and chicken. Cook for 1 minute. Lift and set aside. Add mushrooms, onions, and asparagus and stir-fry for 1 minute. Add chicken, garlic mixture, and broth mixture. Cook until broth thickens. Serve over rice.
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through.
Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat. Combine minced ham and grated cheese with hands. Form into four rolls to fit in middle of a flattened breast half (about 3 inches long). Place a roll on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side, like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper while you finish with other preparations. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water.
Prepare stuffing as per directions on box. Medium chop the prunes and apricots. Add to mixture and shape into balls. Place on baking sheet and bake in a moderate oven at 325° about 20 to 30 minutes, until lightly toasted.
In heavy saucepan, bring to a boil the oleo, sugar and Karo syrup. Boil for 5 to 6 minutes. Remove from heat; add the soda and vanilla. Mixture will foam up. In large pan, pour mixture over popped corn. One cup pecans or peanuts can be added, if you wish. Stir until kernels of corn are well coated. Bake 1 hour at 250°. Stir every 15 minutes. Pour on newspaper to cool. Store in a tight jar.
Cream together sugar, shortening, vanilla and eggs, beating after each egg. Sift together flour, cocoa and salt. Set aside. Combine baking soda and water. Add flour and water mixtures alternately to creamed butter and sugar. Mix well.
Your poultry needs to be cooked and sliced in thin bite-size pieces. You can use leftover chicken or turkey. Place the poultry in a large, deep Pyrex casserole dish that has a lid.
Melt marshmallows and butter together. Mix popcorn, peanuts and M&M's with marshmallow mixture. Pack well into a large tube pan. Cover with aluminum foil and refrigerate. Remove from pan and cut in slices.
Break cake in pieces and place on bottom and sides of round glass bowl. Dissolve pudding in milk. Add ice cream. Pour over cake in bottom of bowl. Dissolve Jell-O in boiling water. Add frozen berries and stir until it begins to thicken. Pour into glass bowl. Refrigerate until ready to serve.