HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix vegetables together. In a small bowl, mix together sugar, vinegar, oil, salt and pepper. Pour over bean mixture. Refrigerate overnight in an airtight container. Drain well before serving.
Preheat oven to 350°. Cook pie filling as directed. Pour into dry yellow cake mix. Beat with mixer until smooth. Pour into greased and floured 9 x 13-inch pan. Sprinkle butterscotch chips and pecans over cake mixture. Bake for 35 minutes.
Mix dry ingredients; mix wet ingredients. Combine and pour into greased loaf pan. Bake at 350° for 45 to 60 minutes.
Pour hot water over dates and set aside to cool. Cream together sugar, oleo, butter and eggs. Sift together flour, cocoa, salt and soda. Add dry ingredients with date mixture to cream mixture. Pour into greased and floured 9 x 13-inch pan. Sprinkle chocolate chips and nuts over top. Bake at 350° for 35 minutes.
Mash potatoes. Beat in egg and salt. Add flour and mix well. Mix in raisins. Drop mixture from a tablespoon on heated, greased frypan. Brown slowly on each side.
Slice potatoes very thin and cook in soup stock until tender. Add onion and cook a few minutes longer, then add sorrel leaves, carefully picked over, washed and finely chopped. Cook only long enough to wilt. Add salt and pepper to taste. Beat egg yolks and add slowly to soup. Add sour cream and serve, sprinkled with minced dill weed.
Cook rice and drain well. Then pour hot water over it and drain again. Beat eggs and sugar until fluffy and light colored. Mix all ingredients, except rice and raisins. Pour in casserole dish and stir in rice and raisins. Bake at 350° for 30 minutes. This is creamier if not overcooked.
Let cream cheese set at room temperature for 1 1/2 hours. Combine Cool Whip with cream cheese and mix well. Slice banana in bottom of crust. Pour mixture over bananas and top with cherries.
In large 9 x 13-inch pan or 3-quart casserole dish, layer the above ingredients and bake at 350° for 1 hour. The last 15 minutes of baking, sprinkle chow mein noodles over top. Serves 8 to 10.
Cook the first 5 ingredients until thickened, then add salt, pepper and butter. Add salad dressing and mustard to taste. Excellent for potato salad.
Beat Ricotta until smooth, adding 1 1/2 cups sugar and egg yolks, mixing after each addition. Beat in flour and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into Ricotta and put into a 12-inch spring-form pan that already has been buttered and sprinkled with graham cracker crumbs. Bake in 425° oven for first 10 minutes. Lower temperature to 350° and bake for 1 hour. Turn off heat and cool in oven with door closed. Top with fruits.
Note: Use applesauce in baking to cut back or cut the fat in the recipe. To do this, replace some or all of the fat in baking recipes with applesauce.
Cook mushrooms and onion in butter until tender. Remove from skillet. In same skillet, brown meat which has been cut into 1 1/2 x 1/2-inch strips. Reserve 1/3 cup of the bouillon. Stir in remaining bouillon, ketchup, garlic and salt. Cover and simmer 15 minutes. Blend reserved bouillon and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling. Boil and stir 1 minute. Remove from heat. Stir in sour cream. Serve over rice or noodles.
Heat oil and margarine in pan on top of stove over medium heat; add chicken pieces and sprinkle with Lawry's seasoned salt to taste. Stir-fry until done. While chicken is cooking, drain the liquid from each vegetable and place vegetables in microwave-safe casserole dish and heat them in microwave for 3 minutes, then drain the accumulated liquid. Add the vegetable mixture to the cooked rice. Serve the cooked chicken over the vegetable and rice mixture. Add soy sauce to taste. Really quick meal. Takes less time to prepare than it does to read this recipe!
Cook in water 9 minutes the broccoli until tender and drain. Mix broccoli, rice and cheese and put in a dish. Add shredded cheese on top layer. Add crackers crumbled. Bake 1/2 hour at 325°.
Make devil's food cake following instructions on box. Let cake cool and then cut into 1-inch squares. Mix dry pudding mixture with the milk and kahlua. Crush frozen Heath bars and put aside.
Mix sugar, flour and cocoa. Add egg yolks and milk. Cook, stirring constantly, until thick and smooth. Add butter and vanilla. Pour into baked pie shell. Top with Cool Whip.
Cook beets with peelings. Peel and pack hot in hot sterile jars. Add 1/2 teaspoon salt to each pint. Heat vinegar, water and sugar to boiling. Pour over beets. Seal.
Place the Jell-O in top of double boiler. Add the boiling water. Place the double boiler over hot water. Stir until Jell-O dissolves. Add marshmallows and stir until they are completely dissolved. Add pineapple. Set aside until cool. Set in refrigerator. When it begins to congeal, add the cream cheese and Dream Whip that have been whipped together. Pour into a sheet pan rinsed in cold water. Refrigerate until set.
Add rice to 1 1/2 quarts milk. Cook in double boiler. Add more milk as needed. Cook 2 hours. Stir frequently, every 20 minutes. Twenty minutes before done, add cinnamon and almond. Serve with pat of butter in center, sprinkled with cinnamon and sugar. Whoever gets almond has good luck for coming year. Serve New Year's Eve.
Combine dry ingredients. Add milk, eggs, margarine and onions, mixing just until moistened. Stir in corn and cheese. Pour into greased 9-inch square pan. Bake at 350° for 45 minutes. Serve warm, 6 to 8 servings.
Preheat oven to 375°. In lightly greased 2-quart shallow baking dish, arrange remaining ingredients; pour over potatoes. Bake, uncovered, 45 minutes or until potatoes are tender.
Cream butter and sugar. Blend in egg yolk, vanilla and salt. Mix well. Stir in flour. Mix in nuts and drop by small teaspoons onto greased baking sheet. Bake at 400° for 10 minutes or until light brown on bottom. Makes 4 dozen.
Preheat oven to 350°. Cream shortening and sugar; add eggs. Add bananas. Sift flour, baking powder, soda and salt; add to creamed mixture alternately with milk and nuts. Place in greased loaf pan. Bake 1 hour.
Use long strips of round steak, put paprika on and let set. Cut peppers in strips. Cut up green onions and quarter the tomatoes. Cook rice. Brown garlic in butter in skillet with meat and cook until brown. Pour beef broth on steak after browned. Simmer this for 30 minutes. Add onions and peppers; cook for 10 minutes. Mix soy sauce, water and cornstarch together and pour on top of skillet; thicken to a clear, brown sauce. Add tomatoes and cook for 5 minutes. Put over rice and serve.
Bake in 2 layers (according to directions on package). Let layers get completely cold. Split each layer in half to make 4 layers.
Mix the corn bread part; add all other ingredients, except cheese and 1/3 cup oil. Put this 1/3 cup oil in large skillet and add half of corn bread mixture. Cover with half the grated cheese; put the remaining corn bread in next and sprinkle with remaining cheese. Bake in 375° oven until golden brown and bread is done, about 45 to 60 minutes.
Brown meat in hot oil. Stir in remaining ingredients (except noodles). Cover. Cook about 25 minutes, stirring occasionally. Uncover and cook 10 to 15 minutes more. Cook noodles and drain. Add to mixture before serving. (Stir in grated cheese, if desired.) Makes 4 to 6 servings.
Chop onion and fry with next 3 ingredients. Stir sweet milk, salt and pepper to taste. Put in pan and put biscuits on top. Bake quickly. When biscuits are done, all is done.
Mix sugar, cornstarch, and water. Cook until thick and clear. Remove from heat and add lemon juice and food color. Let cool. Soften cream cheese with 1 Tbsp. milk. Using a spoon, spread cream cheese all over bottom of cooked pie shell. Place cut up berries in the pie shell. Pour glaze over berries. Refrigerate to get cool. When ready to eat, top with whipped cream or cool whip. Refrigerate leftovers.
Dissolve Jell-O in hot water; cool and let almost set. Add crushed pineapple, marshmallows and bananas. Put in 9 x 13-inch pan. Heat pineapple juice. Add sugar, flour and beaten egg. Cook until thick; let cool, then fold in whipped cream. Spread over Jell-O mixture. Sprinkle shredded cheese over all. Chill and serve.
Mix all and place in baking dish or casserole that has been greased. Place chicken on top of mixture. Salt and pepper to taste. Pour 1 stick melted oleo over top of chicken. Bake at 350° for 1 1/2 to 2 hours. Cover the last 30 minutes.
Cut peppers lengthwise, remove seeds and wash. Lightly mix beef, rice, onion, salt, pepper and 1 can tomato sauce. Fill pepper halves. Top with cheese and arrange close together in baking dish. Pour 1 can tomato sauce over peppers. Cover and bake at 350° for 1 hour.
Sift together cake mix and jello; then add water, eggs, oil and orange flavoring. Mix with electric mixer for 3 to 5 minutes, until smooth. Bake in greased and floured tube pan at 325° for 1 hour.
Mix all ingredients. Bake at 350° for 1 hour in Bundt pan.
Mix the first four ingredients together and form a ball. Roll in crushed pecans and refrigerate.
In a large bowl, mix bread, milk, eggs and vanilla. Let stand 10 minutes. Combine cranberries, sugar and water in a saucepan. Bring to a boil, then simmer 5 minutes. Drain cranberries, reserving the liquid to make the sauce. Add cranberries, raisins and walnuts to the bread mixture. Pour into a well-greased 2-quart mold and bake in preheated 350° oven for 35 minutes. Add the cornstarch to the reserved liquid and cook until thickened. Spoon over the pudding when serving.
This sauce will marinate 7 to 10 chicken breasts, so I cut it in half a lot. When grilling, be very careful not to overcook. Ten to 15 minutes for chicken tenders is plenty of time. I found that when grilling these, the tenders do best.
Cream together the sugar, Crisco, eggs and vanilla. Add milk, sifted flour, baking powder and salt. Bake at 350° until done.
Work sugar, butter, flour and baking powder together. Then add eggs and baking soda. Mix with beater. Chill dough. Roll out and cut with cookie cutters. Bake at 350° for 10 to 12 minutes. Makes large amount.
Mix all ingredients together. Place in baking dish; let stand 12 hours or overnight. Bake in slow oven (300°) for 1 1/2 hours.
Mix first 4 ingredients together and put into a Pyrex baking dish. Melt chocolate chips and spread over peanut mixture.
Combine the hamburger, salt and celery. Add the remaining ingredients. Bake for 1 1/2 hours at 350°.
Mix first 3 ingredients; pat into 8 x 8-inch pan. Bake at 375° for 8 minutes. Cool. Mix pudding and spread evenly over cooled crust. Arrange bananas, pineapple and Cool Whip in order given on top of pudding mixture; spread evenly. Refrigerate. Serves 8; each serving equals 1 bread, 1/2 protein, 1/2 fat, 1/8 milk, 3/4 fruit and 40 optional.
Mix orange juice and water together. Add Hawaiian Punch and ginger ale and mix well. Put sherbet in and let set for 30 minutes before serving.
Brown chopped onion in oil. Add remaining ingredients. Simmer sauce for 30 minutes.
Melt 1 stick butter and combine with graham crackers. Pat into pan to form crust. Bake 6 minutes at 375°. Combine butter, sugar and eggs. Beat until smooth. Spread over cooled crust. Drain pineapple thoroughly in colander. Spread over sugar mixture. Slice bananas and arrange over pineapple as next layer. Spread softened Cool Whip as top layer. Seal edges. May garnish with chopped nuts and maraschino cherries. Best when refrigerated overnight.
Pour 1 cup cold water over all. Mix well with fork. Bake 30 minutes at 350°. Do not overbake.
Peel and mash avocados with lemon juice. Spread in the bottom of a 9 x 13-inch glass pan. Spread picante sauce over avocados. Mix refried beans with a few tablespoons of water; mix until easy to spread. Add baking soda and mix well. Spread over picante sauce. Vigorously stir sour cream to make a smoother consistency. Spread over refried beans.
Saute diced onions in butter until lightly browned; add flour and mix thoroughly. Add bouillon; stir until smooth. Slowly mix in red cooking wine, crushed garlic and chopped parsley.
Prepare vegetables into bite sized pieces. Keep separate. Heat wok with 1/4 teaspoon oil. Place onion in pot and stir a few times. Cover for 1 minute. Put broccoli and cauliflower into wok and stir frequently; add carrots. Cover for 2 to 5 minutes until the vegetables are a little cooked. Add remaining vegetables and stir-fry until mushrooms are moist and noncrunchy. You want to make sure you do not overcook. They need to be crisp. Put Ramen in 3 cups of water with 2 packages Oriental broth. Steam until noodles start to separate. Put into small amount of oil and brown. Add to vegetables and mix. Add soy sauce to taste. May add soy sauce to vegetables while cooking.
Crush the graham crackers. Add melted butter, 1/2 cup sugar and 1 tablespoon Knox gelatine. Press warm crumbs into pie pan and chill.
Place beef cubes, mushrooms and pineapple chunks alternately onto skewers. Marinate for 30 minutes in the following sauce and then broil, basting with the sauce.
Preheat oven to 325°. Press ground round in an 8 x 8 x 2-inch pan. Sprinkle with onions. Add Tater Tots. Pour soup over top. Bake at 325° for 1 hour and 30 minutes.
Dissolve cornstarch in 1/4 cup apple juice. Combine with remaining juice in medium saucepan. Cook over medium heat until thickened. Stir in apple slices; coat well. Spoon into 9-inch pie crust. Sprinkle on spices. Top with remaining pastry. Bake at 375° for 50 to 60 minutes.
Mix first 4 ingredients. Heat slowly on simmer about 5 minutes. Pour melted butter over soft bread crumbs and stir into hot blueberries. Don't crush berries. Keep warm 1/2 hour but don't cook! Add a little lemon juice. Serve with ice cream.
Peel, core and cut apple into 8-inch wedges. Roll each wedge of apple in a crescent roll (large end first). Place rolled apple wedges in a greased baking dish size 8 x 8-inch. Heat water, sugar and margarine until it bubbles. Pour over rolled apple wedges. Sprinkle with cinnamon. Bake at 375° for 20 minutes.
Cook chicken breasts lightly brown (about 45 minutes). Let chicken cool. When cool, cut in bite size pieces. Put enough broth in soup pot to cover bottom. Saut onions and garlic in it. Add chilies to pot with beans and liquid. Stir well. Mix in cumin, oregano and Tabasco. Add the rest of broth and the chicken. Turn heat up to a slight boil and stir. Turn heat down to medium-low. Cover with a lid and cook for 45 minutes.
Mix all ingredients well by hand. Shape into small balls. Bake 10 to 15 minutes at 375°.
Mix sugar, cornstarch, spices and salt together. Add eggs to	dry ingredients. Stir into pumpkin. Add milk and butter stirring to mix well. Add vanilla and stir. Pour into pie shell and bake at 325° until done. Dot top with butter.
Cream butter or oleo and sugar. Add eggs, one at a time; beat well. Sift flour 3 times; mix soda in sour cream. Add flour and sour cream alternately. Add flavoring; mix well. Bake 1 1/2 hours at 300°.
Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend.
Dissolve yeast in lukewarm water. Sift together dry ingredients. Cut in shortening. Add yeast and buttermilk to the sifted dry ingredients. Knead dough enough to hold together. Roll dough out to 1/2 inch thickness. Cut out biscuits with a biscuit cutter and fold in half as a pocket book. Let biscuits rise for 2 hours if they are left out after the dough is made, 3 hours if they are refrigerated first. Brush with melted butter or margarine and bake at 400° for approximately 20 minutes.
Mix together and serve over ice. For a less sweet version of this, use grapefruit juice instead of pineapple.
Combine flour and sugar in a medium bowl; cut in shortening and butter with a pastry blender until mixture resembles coarse meal. Add sweet potatoes and milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Bake at 400° for 15 minutes or until golden brown.
Potatoes can be sliced and cooked in water on top of stove until almost done to cut down on oven time. Slice potatoes and onions thick. Add milk to mushroom soup. Pour layer of potatoes and onions in buttered casserole alternately with soup. Bake 1 hour at 300°. Add paprika, if desired. Also parsley flakes.
Cream the butter and sugar. Add eggs, one at a time and vanilla. Put in bread pan. Bake at 325° for 1 1/2 hours.
Mix pudding, milk and ice cream until stiff. Mix Ritz crackers, butter and sugar until crumbly. Line 13 x 9-inch pan with crumbs. Save some crumbs for top. Pour in pudding mix and add rest of crumbs on top. Keep in refrigerator until firm. Can be topped with Cool Whip.
Preheat oven to 350°. Combine flours, sugar, baking powder, cinnamon, salt, baking soda and ginger in large bowl. Cut shortening into dry ingredients with pastry blender until mixture resembles coarse crumbs. Stir in carrots, nuts and dates. Beat eggs and milk together with fork; add to bowl and stir only until dry ingredients are moistened. Batter will be stiff. Pour batter into 2 well-greased loaf pans. Bake at 350° for 1 hour or until done. Cool for 10 minutes in pan. Remove from pan and cool on rack before slicing.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle; others are constantly getting them into hot water. This may make them hard and sometimes bitter. Even poor varieties may be sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses.
Dip cutlets in beaten eggs combined with seasonings, then in mixture of Parmesan cheese and bread crumbs. Fry in butter or oil until brown (about 8 minutes). Then place cutlets in baking dish. Pour tomato sauce over them and add slices of Mozzarella cheese. Bake in moderate oven for 10 to 15 minutes. Serves 4.
Saute onions in margarine. Add potatoes, water, celery and seasonings. Cover and bring to boil. Reduce and simmer 15 minutes until potatoes are done. Gradually add a small amount of milk to flour. Blend. Add flour mixture to hot potatoes. Add remaining milk. Add Smok-Y Links and cheese. Heat through until cheese is melted, stirring occasionally.
Mix all ingredients in bowl and whip until smooth. Pour over cabbage and mix. Remaining sauce can be stored in refrigerator for extended period. Do not use anything other than "real mayonnaise: or it will be lumpy.
Mix butter, vanilla, flour and nuts. Shape in balls. Bake on cookie sheet at 300° for 20 minutes. Roll in powdered sugar.
Blend all ingredients together until in blender. Makes about 14 ounces. (This is like Eagle Brand milk.)
Mix sugar, cornstarch, salt and nutmeg; gradually add water, cook over low heat until thick and clear. Add butter and lemon juice, blend thoroughly. Makes 1 1/2 cups.
Cook in large pot seashells or macaroni. Add quartered potatoes, then remainder of ingredients. Let cook until done. Simmer on low heat. Serve with hot cornbread or crackers.
Thoroughly mix eggs, salt, sugar, vanilla and nutmeg. Slowly stir in hot milk; pour into unbaked pie shell. Sprinkle top with nutmeg. Carefully place pie into oven. Bake in very hot oven (475°) for 5 minutes, then reduce heat to 425° and bake 10 minutes longer. Pie will set when completely cooled.
Combine all ingredients in pan over medium flame, 10 to 15 minutes, or simmer in crock-pot on high for 30 to 50 minutes.
Heat margarine and oil in a Dutch oven or large, heavy saucepan. Add chicken and brown well. Add tomatoes, chicken broth, onion, parsley, salt, pepper, bay leaf and garlic. Cover and cook over low heat 25 minutes. Add rice and cook 10 minutes, stirring occasionally. Add frozen peas and cook 10 minutes longer or until rice is tender and all the liquid is absorbed. Has 500 calories per serving.
Mix first three ingredients, heat until dissolved. Add remaining ingredients, mix thoroughly. Pour into unbaked pie shell. Bake at 350° for 1 hour.
All fruits must be well drained. Place drained fruits in layers in a baking dish; sprinkle with almonds. Combine melted margarine, brown sugar and curry powder, mixing well; pour this mixture over fruit and bake at 325° for 1 hour.
Brown hamburger. Mix seasoning and sauce with hamburger. Add rice. In a large baking dish, put one layer of rice mixture, one layer of shredded cheese and one layer crushed taco chips. Keep alternating. Bake in moderate oven until cheese melts.
Preheat the oven to 375°. Melt butter, then add sugar and eggs. Beat well. Add dry ingredients gradually. Roll into balls and place on greased cookie sheet. Bake 12 to 15 minutes.
Combine chicken, water chestnuts, celery and almonds or pecans. Add mayonnaise and mix well. Chill. Serve on lettuce and top with pineapple.
Preheat oven to 325°. Grease 9-inch square baking dish. Combine first 4 ingredients. Set aside. Cream butter and eggs. Add eggs, one at a time, beating well after each. Sift together flour, soda, baking powder and salt. Alternately add sifted dry ingredients and sour cream to mixture. Pour 1/2 of batter into baking dish. Cover with half of nut topping. Add remaining batter. Top with remaining nut mixture. Bake approximately 40 minutes.
Fry bacon and drain. Slice onion and brown in bacon drippings. Combine all other ingredients and bake at 350° for about 30 minutes.
Mix water, orange juice and sugar until boiling. Put tea and cloves in cloth and leave in mixture 1 minute (or until taste). Now, mix in pineapple juice and serve. Do not re-boil, only reheat.
Beat cake mix, eggs, oil, cinnamon and vanilla for 6 to 7 minutes. Fold in raisins and walnuts.
Cook and drain broccoli. Mix onion, eggs, mushroom soup and Velveeta cheese in casserole dish. Cover with crackers and margarine. Bake at 350° for 30 minutes. Makes 4 servings.
Combine and pour in greased Pyrex. Pour 1 quart fruit over batter and sprinkle with 1/2 cup sugar. Bake at 350° for 1 hour.
Mix all ingredients good. Form into 2 logs and roll in foil; twist ends good. Refrigerate 24 hours. Take out and boil in water 1 hour. Remove from kettle. Poke holes in foil to drain. Remove foil and when cooled enough to handle, wrap in Saran Wrap and refrigerate. Ready to eat.
Spread bread with a layer of the pimento cheese. Roll bread slices up and cut into bite-sized pieces. Dip pieces into melted butter and roll in Parmesan cheese. Bake at 325° for 15 minutes.
Mix and cook until mixture thickens (about 30 minutes). Put in sterile jars and seal immediately.
Sprinkle salt, sugar and tapioca over meat. Add 1 cup tomato juice and crushed garlic. Put in casserole in layers. Bake at 250°. Add potatoes 1 hour before done. Push potatoes down into juice.
Saute in a saucepan: sliced mushrooms, 1/2 diced onion, 1/2 stick butter, garlic to taste and salt to taste, until slightly turning brown. Meanwhile, cook (boil) linguini in pot with enough water to cover them with a touch of salt. Add 2 cups of cooking wine to saucepan and bring to a boil, then simmer. Stir in 1/2 can of tomato paste to turn the sauce to a nice red color. Cook on low for 3 to 5 minutes. When linguini is finished cooking, serve with mushroom sauce.
Melt together margarine, peanut butter and chocolate chips. Pour over Crispix or Chex cereal. Coat with powdered sugar. Lay out flat to dry, about 5 minutes. Great for the holidays!
Defrost and drain spinach. Mix 1 cup Mozzarella cheese, Ricotta cheese, spinach, egg and oregano. Grease a 9 x 13-inch Pyrex dish. Layer starting with 1/2 jar spaghetti sauce; layer of noodles; 1/3 or 1/2 cheese mixture (depending on how many layers you wish to make). Repeat layering as above. Top with 1/2 cup Mozzarella cheese. Pour 1 cup water over the top. Bake at 350° for 1 hour and 15 minutes. Enjoy!
Put peppers through grinder. Drain liquid and rinse once. Add rest of ingredients. Cook until thick and jellied. Pack in sterile jars. Serve with meat.