HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and then drain fat. Salt and pepper to taste. Melt margarine and put aside. Divide fillo package in half. Grease 13 x 9-inch pan and place first fillo sheet in pan and brush on margarine. Repeat until the first half is finished and then spread the beef mixture evenly. Repeat second half of fillo dough as done in the first half over the beef mixture. Cut into 3 to 3 1/2-inch squares. Take egg mixture and pour it over the tray. Bake at 350° for 20 to 25 minutes or until golden brown.
Roll out crescent rolls and place in bottom of greased (sprayed) 9 x 12 pyrex baking dish (or aluminum pan). Bake 8-10 minutes at 350° until done. Cool crust. Mix cream cheese, confectioners sugar and cool whip together and spread evenly over cooled crust. Sprinkle nuts on top then drizzle with caramel sauce. Refrigerate for 2-4 hours; cut into small pieces placing an apple slice on each piece before serving.
Cook beef until well done. Combine all other ingredients. Cook 20 minutes. Take cooked beef and shred it apart; add to cooked ingredients. Simmer for about 45 minutes.
Wrap each chicken breast with bacon. Cover bottom of greased baking dish with beef. Lay chicken on top. Mix soup and sour cream; pour over all. Bake at 275° for 3 hours, uncovered. Serves 8.
Cook broccoli and drain. Combine other ingredients, except 1/4 cup cracker crumbs and butter. Pour into a 1-quart casserole dish. Sprinkle with remaining cracker crumbs and melted butter. Bake, uncovered, at 350° for 30 to 40 minutes.
Cook chicken, cool and shred. Cook broccoli and place in a 9 x 11-inch baking dish. Cover with chicken. Combine first 4 ingredients and pour over chicken. Cover with cheese. Sprinkle bread crumbs on top. Bake at 350° for 30 to 35 minutes. Let cool for 10 minutes before serving.
In small bowl stir together 2 tablespoons melted butter, crushed crackers, cheese and parsley. Set aside. In 10-inch skillet melt 2 tablespoons butter. Stir in caraway seed, salt, pepper and onion. Add tomatoes. Cover. Cook over medium heat, stirring occasionally until tomatoes are heated through (2 to 3 minutes). Sprinkle with cheese mixture. Cover; let stand 1 minute. Serve immediately.
Preheat oven to 325°. Grease tube pan. Cream sugar and shortening; add eggs one at a time. Beat well; add milk and flour alternately (flour sifted with baking powder). Add vanilla, coconut and pecans. Bake about one hour; when batter does not stick to toothpick, it is done.
Season meat with salt and pepper and insert garlic pieces if desired. Sprinkle meat with flour and brown slowly on all sides in a little hot fat. Put roast in roaster pan, mix about 1 cup tomato sauce and 1 cup water (depending on the size of roast). Pour around roast, add onion, salt, pepper and a bay leaf. Roast at 350° until done. Baste 2 or 3 times.
Drain squash after grating. Mix everything but the eggs. Add beaten eggs. Fry in oil. Nice summer vegetable.
Boil chicken until done. Place cubed chicken on bottom of large casserole dish. Spread celery soup, mushroom soup and sour cream over chicken. Pour chicken broth and margarine in bowl. Add dressing and stir and spread over chicken. Bake at 350° for 50 to 60 minutes.
Melt butter in heavy saucepan. Add chocolate, sugar and milk. Stir 30 to 40 minutes. Remove from stove. Add vanilla and salt.
In a medium saucepan over medium heat, bring sugar, orange juice concentrate and butter to a boil, stirring constantly. Remove from the heat; stir in peanut butter until blended. Add oats and raisins; stir to blend. Drop by teaspoonful onto waxed paper. Refrigerate until firm. Yield: 2 1/2 dozen.
Heat oven to 400°. Mix flour, baking powder and salt in large bowl. Mix cereal and milk in another bowl. Let stand 3 minutes. Stir in egg, applesauce and Parkay Spread. Add to flour mixture; stir just until moistened (batter will be lumpy).
Bake pie crust 5 minutes on 350°; take out and let cool. Let cream cheese soften, then mix cream cheese, sour cream and condensed milk in a bowl. Add Tang until it gets light orange or very thick. Pour in graham crust and spread Cool Whip on top. Place in refrigerator for about 3 hours or until set.
Use equal parts of cooked, diced summer squash and cooked corn (fresh or frozen). Cook each separately and combine. Add butter, salt, pepper and thick cream to taste.
In heavy sauce pan, over low heat, melt morsels with Eagle Brand milk. Remove from heat, stir in remaining ingredients. Spread evenly into wax paper lined 8 inch square pan. Chill 2 to 3 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.
Combine gelatin and boiling water; stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple and pecans. Spoon mixture into 6 lightly oiled 2/3 cup molds or custard cups. Cover and refrigerate molds until firm.
Melt butter in large saucepan or Dutch oven. Add onions; saute until tender. Stir in flour, blending well. Add cabbage, mixing well. Slowly add water, stirring constantly, and bring to a boil. Stir in tomatoes, salt, pepper, sugar, lemon juice and caraway seed. Simmer on low heat for at least one hour. Serves 12.
Sift flour with baking powder and salt. Beat eggs. Add sugar gradually, beating well. Add oil, cocoa and vanilla. Mix well. Pour batter into greased 8 or 9-inch square pan. Bake at 350° for 25 to 30 minutes.
Brown beef, then add onion. Cook until onion is soft. Add all remaining ingredients. Bring to a boil; turn to simmer and cover. Cook for 2 to 3 hours.
In a bowl, layer first 8 ingredients in order given (lettuce on bottom, etc.). Chill for 24 hours. When ready to serve, salt to taste, toss and top with Parmesan cheese. Serves 8 to 10. Must be made a day ahead.
Mix together real good. Pour into graham cracker crusts. Keep in icebox. Makes 2 pies.
Mix all ingredients together well. Shape into a ball. Roll cheese ball into chopped nuts. Refrigerate. Serve with crackers.
Cook fettuccine as directed on package; drain. Cook mushrooms in butter, stirring occasionally, until mushrooms are light brown. Stir in half and half and cheese; heat just until hot. Stir in ham that has been chopped coarsely; toss with fettuccine. Serve with additional grated Parmesan cheese, if desired.
In a large skillet, brown chicken on all sides in olive oil over medium heat. Remove chicken and keep warm. In same skillet, saute onion for about 1 minute, then add garlic and saute quickly. Add all other ingredients, except mushrooms. Return chicken to skillet and reduce heat to low. Cover loosely and simmer for about 1 to 1 1/4 hours or until chicken is tender. Add mushrooms for last 15 minutes of cooking time. Serve with pasta. Serves 6.
Mix all ingredients together in bowl. Carefully add food coloring as desired. Beat on high until fluffy.
First Layer: Mix and press margarine, flour and pecans in bottom of a pan. Bake for 20 minutes, or until golden brown, at 350°.
Mix sugar and ginger thoroughly; add vinegar and water. Shake well and refrigerate. This is a very good thirst quencher and was often drunk by farmers during haying season.
Cream margarine and sugar; add molasses and blend. Add egg and beat well. Stir in sifted dry ingredients. Chill 3 hours or overnight. Roll out to 1/4 to 1/8-inch thickness on floured surface. Cut with floured cutter. Bake at 350° for 10 minutes. Remove from pan immediately. Decorate.
Grease a 9 x 13-inch baking pan. Mix ingredients by hand. Bake at 350° for 50 minutes or until toothpick inserted in cake comes out clean.
Preheat oven to 350°. Put sun-dried tomatoes in a bowl. Add boiling water and let soak until you're ready to use.
Mix the eggs, cream, sugar and vanilla with a mixer. Pour into your electric ice cream maker can. Add condensed milk and fruit and stir well. Add dairy milk and stir, then you can plug it in and let it go.
Drain all beans well. Add remaining ingredients. Let stand overnight in refrigerator to marinate.
Sprinkle salt and celery seed over cucumbers, peppers and onion. Mix well. Mix separately the sugar and vinegar. Mix these cold. Stir real good. Pour over cucumber mixture. Put into jars and cover. They will keep in the refrigerator up to a month.
Peel potatoes if the skin is tough, otherwise just rinse and pat dry. Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Place potatoes in a 9-inch microwave dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave at High power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes at High power until cheeses are melted and potatoes are soft. Sprinkle with salt. Makes 4 servings.
Preheat oven to 425°. Mix together flour, baking powder and sugar. Combine egg, milk, oatmeal and oil in a separate bowl. Add to flour mixture. Stir only enough to moisten completely. Pour into greased muffin tins, filling them 2/3 full. Bake 25 minutes. Makes 12 muffins.
Drain fruits; combine with apples. Spread on bottom of 9 x 13-inch pan. Reserve juice. Sprinkle Jell-O evenly over fruit, then sprinkle dry cake mix over Jell-O. Drizzle melted margarine and juice evenly over cake mix. Bake 1 hour at 350°. Serves 15 to 20.
Melt 1 stick butter and mix with graham cracker crumbs and 1/2 cup sugar. Press on bottom of a 13 x 9-inch pan. Bake 8 minutes at 350°.
In a large mixer bowl, cream sugar and butter or margarine together thoroughly. Beat in eggs and vanilla. Stir together flour, chopped nuts, cocoa, baking powder and salt. Stir into egg mixture. Spread in bottom of a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 15 to 20 minutes or until cookies test done. Sprinkle the marshmallows evenly atop; bake 3 minutes more. Cool.
Make a dressing of 4 Tbsp. oil, 2 Tbsp. vinegar and 1/2 tsp. each of salt & tarragon, and a dash of pepper. Pour over above ingredients. Chill for hour or longer before serving. Makes 2 servings. Delicious.
Drain pineapple. Reserve juice. Add water to juice to make 1 1/2 cups. Dissolve jello in boiling water. Add measured liquid and lemon juice. Gradually add 2 cups of the gelatin to the cream cheese, blending well. Chill until thickened, fold in pineapple and spoon into mold. Chill until firm. Makes about 12 servings.
Beat 6 whole eggs until fluffy; add 1 cup sugar. Beat well. Add 2 cups milk and the vanilla. Chip 1/4 stick butter; mix thoroughly. Pour in unbaked 9-inch pastry shell. Sprinkle with nutmeg. Bake at 425° about 20 minutes, then turn back to 325°. Bake about 20 to 25 minutes or until firm.
Melt butter. Blend in flour and sesaoning. Add milk all at once. Cook over medium heat, stirring until thick and bubbly. Remove from heat. Add cheese, stir until cheese melts. Beat egg yolks until thick and lemon-colored. Slowly add cheese mixture, stirring constantly. Cool slightly. Gradually pour over beaten egg whites, folding in thoroughly. Pour into ungreased 2-quart souffle dish. Attach a collar to the souffle dish for a high souffle; measure enough foil (or waxed paper) to go around casserole, plus a 2 to 3 inch overlap. Fold in thirds lengthwise. Lightly butter one side, letting collar extend 2 inches above the top of casserole. Fasten with pins around dish (buttered side in). Bake in slow oven (300°) about 1 1/2 hours or until knife inserted halfway between center and edge comes out clean. Gently peel off and serve immediately.
Cream sugar and shortening; add eggs and beat well. Add salt and baking powder to sifted flour. Add flour and sweet milk alternately; add vanilla. Pour batter in a greased pan. Put cherries over batter and bake at 350° until cake tester comes out clean, approximately 30 to 40 minutes.
Combine evaporated milk, sugar and butter in skillet. Set over medium heat and boil for 10 minutes, stirring constantly. Remove from heat and stir in marshmallows, peanut butter and vanilla; beat until blended evenly. Pour into buttered 8-inch square pan and spread to corners. Chill before cutting into squares.
Cook meats; drain. Add cheese; stir until melted. Add remaining ingredients. Mix well. Spread on sliced bread. Bake at 350° for 15 minutes. Can be frozen on cookie sheet before baking and stored in freezer.
Prepare noodles; drain. Combine cooked macaroni, ham, pimiento and green onions. In medium saucepan, melt butter; stir in flour. Gradually stir in milk. Cook and stir until slightly thickened. Remove from heat. Stir in cheese, mustard and pepper. Combine cheese sauce with macaroni mixture. Put half in 3-quart baking dish; layer with sauerkraut and top with remaining macaroni. Garnish with diced rye bread. Bake at 350° for 30 minutes.
Saute onion and rice in butter until tender; add garlic powder and broth. Simmer until done, then add English peas.
Mix cake as directed on box. Mix together brown sugar, milk, butter and nuts; cook until mixture boils; continue boiling for 1 minute. Pour into 2 cake pans. Spoon cake mix over syrup mixture so as not to push nuts to side. Bake to directions on box. After cake has cooled, frost with following mixture: Dream Whip prepared as directed on box; add pudding and rum and whip.
Mix all ingredients. Pour in greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Preheat oven to 350°. Arrange carrots in 9 x 9-inch baking dish. Add oil, water and garlic cloves. Cover with foil and bake until carrots are tender, about 30 minutes. Uncover and turn carrots. Bake until lightly brown, about 15 minutes longer. Sprinkle lightly with salt and with freshly ground black pepper to taste and serve.
Mix all ingredients together. Pour into casserole dish and bake in oven at 325° until brown.
Grease 3 round cake pans. Mix cake mix, eggs, mandarin oranges with juice and oil. Mix until oranges are little slivers. Don't overbeat. Pour into pans and bake for 20 to 22 minutes at 350°. Cool. When cakes are cool, mix Cool Whip, pudding and pineapple. Mix until Cool Whip is soft. Put frosting on each layer, top and sides. Refrigerate.
Melt butter in 13 x 9-inch dish. Slice chicken. Place in butter. Cover with raw rice; pour soup over top and cover with onion soup mix. Cover with foil. Bake in oven for 1 hour at 350°.
Combine all ingredients and pour into greased and floured pan. Bake 35 to 45 minutes at 400°.
Cream shortening and sugar. Add well beaten eggs. Beat thoroughly. Sift flour, baking soda and salt together. Add alternately with milk to creamed mixture. Add vanilla and cooled mixture. Mix well and pour into 2 nine-inch floured cake pans. Top with Carnation icing, Seven Minute or your choice.
Combine first 4 ingredients, stirring well. Dredge potatoes in flour mixture. Layer sliced potatoes in a lightly greased 2-quart casserole. Bake at 400° for 1 hour.
Drain pineapple, saving 1 cup juice. Combine juice, vinegar, brown sugar, cornstarch, soy sauce and salt. Cook over low heat until thickened and clear stirring constantly. Remove from heat; add turkey. Let stand for 10 minutes. Place green peppers in enough boiling water to cover; let stand for 5 minutes. Drain well. Add green peppers, onion and pineapple to turkey mixture; heat through. Serve over rice.
Put together zucchini, flour, eggs, salt, pepper, oregano, garlic, water and cheese. Mix well. Heat the oil. When hot, drop batter by tablespoons into the oil and fry until golden brown. Drain on paper towels!
Combine first 5 ingredients. Dip chicken in egg and milk mixture, then in cheese mixture. Place on a cookie sheet lined with aluminum foil. Do not have pieces touching. Bake at 450° for 15 minutes, reduce heat to 350° and bake 45 minutes longer. Makes 3 to 4 servings.
Squeeze excess liquid out of spinach. Spread in 9 x 13-inch dish. Put chicken on top. Mix mayo, soup, lemon juice and curry. Spread on top of chicken. Sprinkle with cheese. Bake at 350° for 1 to 1 1/2 hours.
Mix sugar, butter and eggs. Add flour and syrup, then add all spices, soda and last, adding 1 cup of boiling water. Bake for 30 minutes or until bread begins to leave sides of pan. This is soupy, but it is delicious.
Wash lettuce and dry thoroughly. Break into pieces and toss with thinly sliced onion. Add sliced berries on top. Blend mayonnaise, milk, sugar and vinegar. Pour over berries about 15 minutes before serving.
Boil chicken with pieces of celery and onion. Cook broccoli. Make a basic white sauce using milk and chicken broth. Cool and add mayonnaise, lemon juice, curry powder and sherry. Starting with white sauce, layer in casserole dish. Sprinkle with bread crumbs and cheese. Bake at 350° for 30 minutes.
Dissolve gelatin in cold water. Simmer together for 15 minutes the tomato juice, salt, sugar, garlic salt and dried onion soup. Cool. Stir gelatin into combined mixture. Add 1 small can washed small shrimp. Press 10 deviled egg halves into bottom of ring mold, yolk side down. Pour chilled tomato-shrimp aspic over eggs. Allow to set. Unmold on lettuce leaf.
Mix okra and egg with a spoon. Stir in meal. Spoon drop mixture into a skillet of hot oil, making small patties. Let brown real good on one side before turning. You should have to turn only once. Place patties on a paper towel to remove excess oil.
Mix well. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 325° to 350° for 50 to 60 minutes.
Cream sugar and butter. Add egg, sour cream, soda, baking powder and flour. Mix well. Add blueberries. Pour into muffin tins and bake 20 to 25 minutes at 350°. Makes about 1 dozen.
Cook green beans until done, but still firm. Drain. Add onions, salt, pepper, Italian seasoning, oil and vinegar. Toss and serve.
Stir together and refreeze. Can put into graham cracker pie crust. Freeze. Keep covered.
Mix all ingredients together and pour into prepared pie shell. Bake at 350° for 45 minutes or until center is set.
Mix sour cream to cooked noodles and add to cooked chicken, broccoli and mushrooms. Place in a 9 x 13-inch pan. Top with cheese. Bake at 350° until cheese is lightly browned.
Mix first 6 ingredients. Pour into baking dish. Top with crushed Ritz crackers and oleo. Cook 45 minutes at 350 degrees.
Line in a 12-inch platter with the lettuce. Stir together the beans, sweet peppers and onions; spoon atop lettuce, leaving a lettuce border. Dollop with sour cream; spread gently over bean mixture into a smooth layer. Sprinkle with jalapenos and 1/3 cup of lime peel, if desired. Drain excess liquid from salsa and stir in avocado. Spoon atop of sour cream layer. Sprinkle with cheese. Top with a layer of chopped olives. Serve with chips.
Cream butter and sugar; then mix in other ingredients. Bake in an unbaked pie shell at 350° about 40 to 45 minutes. Will make two pies.
Brown beef and drain, add salt, onion and pepper. Cook until tender. Add spaghetti, soup, water and mushrooms and garlic powder. Pour into a 3 qt. casserole dish and top with cheese. Bake uncovered at 350° for 35 minutes.
Melt margarine. Add remaining ingredients. Bring to boil, stirring constantly. Reduce heat. Boil 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Pour over popped corn. Put mixture in two shallow pans. Bake at 200° for 1 hour, stirring every 15 minutes.
Cook spaghetti the usual way; drain. Pour into a 1 1/2 or 2-quart greased casserole. Add remaining ingredients, reserving 1/2 cup cheese for topping. Mix well. (May be prepared a day ahead and refrigerated overnight.) Cheese can be mixed with bread crumbs for topping. Set oven at 350° and bake, uncovered, 30 to 35 minutes or heat in microwave. Serves 4.
Combine all ingredients; mix well. Chill. Serve with vegetables; carrot sticks, celery sticks, broccoli, cauliflower, etc. Makes 3 cups.
Sift flour, baking powder and salt together. Cream butter with sugar until fluffy; beat in egg. Stir in sour cream and vanilla. Blend well to make stiff dough. Wrap in wax paper. Chill overnight. Take 1/2 at a time to roll out on floured board to about 1/4-inch thick. Cut out and bake at 350° until light brown, 10 minutes.
Crush cookies well. Mix pudding and milk. Add cream cheese. Stir well. Fold in Cool Whip. Put half cookies in bottom of oblong dish. Pour mixture over cookies. Add rest of cookies to top. Chill and serve.
Cover the bottom of a 9 x 13-inch cake pan with whole cinnamon graham crackers.
Combine first 3 ingredients and dot with butter. These are gourmet in individual shells or can be baked in buttered dish at 450° for 15 minutes. Serves 4.
Mix all ingredients in a long casserole. Cover with crushed potato chips or Pepperidge Farm crumbs. Bake at 400° for 25 to 35 minutes.
Combine all ingredients plus 1/4 cup flour if needed. Set dough on floured board for 20 minutes. Cover with bowl. Oil 2 cookie sheets. Spread dough on cookie sheets with hands. Cover dough with tomato sauce or pizza sauce. Add any or all of the following: Mozzarella cheese, pepperoni, mushrooms, anchovies, sliced black olives, onions and grated Romano cheese. Bake 15 minutes at 450°.
Whip the potatoes. Add sour cream and onion salt. Whip until smooth. Place in greased casserole. Dot with oleo and sprinkle with Parmesan cheese. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Dip canned biscuits in melted butter then roll in cinnamon and sugar mixture. Bake at 375° for 15 to 20 minutes.
Put Oreos in blender or processor, crush and set aside. In large bowl, mix 10x sugar and cream cheese. Now add remaining ingredients to bowl except Cool Whip. Mix well. Fold in Cool Whip. Layer in flower pot, cookie base, mix, etc. Be sure to end with cookies on top. For decoration, put in artificial flowers with stem wrapped in Saran Wrap.
Saute onion and bell pepper in butter. Add Ro-Tel tomatoes and tomato sauce. Add cream of mushroom soup and stir until smooth. Add shrimp and cook until shrimp are done. Serve over rice.
Scald milk, add sugar and salt and let cool. Add yeast to warm water and dissolve. Add this to milk mixture and add 1/2 of the flour and beat until smooth. Add egg, shortening and remaining flour. Knead on floured board. Bake in cupcake pan. Pinch off pieces to fill 1/2 of cups, let rise until full. Bake at 425° until brown.
Dissolve gelatin in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in apples, celery and nuts. Pour into a 9 x 9 inch pan and chill until firm.
Mix first 4 ingredients in heavy saucepan. Put over low heat and stir until sugar is dissolved. Cook, without stirring, to soft ball (236°). Cool to lukewarm.
Mix together in punch bowl. Serves 15 to 20. Whipped cream may be added on top.
Dissolve soda in buttermilk. Cook first 4 ingredients until it reaches soft ball stage. Remove from heat and add 1 stick oleo, 1 teaspoon vanilla and 1 cup pecans. Beat until smooth and pour in buttermilk dish.
Cream shortening, margarine, sugar and vanilla. Beat eggs and add one at a time. Add flour and baking powder. Alternate with milk. Add pineapple. Pour batter into greased and floured 10-inch tube pan. Place in cold oven and bake at 325° for 1 hour and 15 minutes. Cool for 10 minutes in pan before removing.
Preheat oven to 350°. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring. Put into prepared crust. Bake for 8 minutes; cool. Chill thoroughly. Top with whipped topping and garnish as desired. Refrigerate leftovers. Makes 1 (9-inch) pie.
In a large saucepan, brown meat and drain off fat. Stir in 4 cups of water, 1 teaspoon of salt and remaining ingredients. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Stir occasionally. Serves 8.
Prepare 1 package of macaroni and cheese. Then add listed ingredients. Mix all and chill well.
Cream butter, sugar and eggs. Add flour gradually. Add baking powder in last cup of flour. Work like pie crust. Roll out to desired thickness and cut. Bake at 375° for 10 to 15 minutes. Yields approximately 50 cookies.
Boil chicken breasts. In saucepan heat cream of celery soup and cream of chicken soup and 2 tablespoons butter together. In casserole place chicken in bottom of dish. Put soup mixture on top, then put croutons on top with a little broth on top. Bake at 350° for 25 to 30 minutes.