HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 4 ingredients; boil for 2 minutes. Add the remaining ingredients. Drop onto sheet of wax paper; let cool.
Melt in a double boiler all contents but noodles. When melted, pour over chow mein noodles. Spoon out onto a greased cookie sheet. Let cool and eat.
Cook rice. Boil chicken with onion; debone chicken and save broth. Mix and brown oleo and flour. Add milk, mushrooms, turmeric and broth. Add rice and chicken. Place in casserole dish or baking pan. Sprinkle with or lay sliced cheese on top. Bake for 20 minutes at 350°.
Combine sugar, margarine, milk and salt in heavy 3-quart saucepan. Bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat 5 minutes, stirring constantly. Remove from heat, stirring in peanut butter until melted. Add marshmallow cream and vanilla. Beat until smooth and well blended. Fold in M&M's. Pour in buttered 9 x 13-inch pan. Cool at room temperature.
Prepare pudding according to directions, using only 3 cups of milk for the 2 packages. Add Cool Whip and set aside.
Mix and bake cake as directed in oblong pan. While still warm, use fork to punch holes in cake. Mix 1 cup hot water and jello. Pour over warm cake. After cake has cooled, spread Cool Whip over cake. Spread thawed strawberries over Cool Whip.
Cook asparagus according to package directions. Drain well. Season to taste with salt and pepper. Gently stir in mushrooms, butter and lemon juice. Cook until heated through. Turn mixture into serving bowl; sprinkle with sesame seed.
Heat oven to 350°. Spread walnuts in 15 x 10 x 1-inch in jelly roll pan or cookie sheet with sides. Place in oven to toast nuts. Stir frequently. Remove nuts after they are golden brown, approximately 10 minutes.
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk, alternating and ending with flour. Fold in flavoring by hand. Bake in greased tube pan for 1 hour and 45 minutes at 350°. Start in cold oven. Do not open door while baking. Remove from pan immediately.
Cream together margarine and sugar. Add eggs; mix well. Add remaining ingredients. Pour into unbaked pie crust; bake at 325° for approximately 40 minutes, or until golden brown. Serve with Cool Whip or ice cream.
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place ham slices on rectangles. Spread ham slices with mustard; sprinkle with cheese. Starting at shortest side, roll up each rectangle. Press edges to seal. Coat rolls with sesame seed. Cut each of the 4 rolls into 5 slices, forming 20 slices.
Beat egg and sugar together. Add creamed corn; mix together. Add remaining ingredients. Fry in butter-flavored Crisco at 300° in electric skillet.
Grate raw potatoes together with onions. Add eggs, salt and flour. Mix well. Drop into heated fat in frying pan or griddle. Fry until golden brown on both sides. Serves 4 to 6.
Keep popcorn in a warm oven. Butter sides of saucepan. Combine sugar, syrup, vinegar, 1 1/2 cups water and 1/2 teaspoon salt. Cook until hard boil stage; stir in vanilla. Pour slowly over popcorn; mix well. Butter hands; shape into balls around candy canes.
Mix together sugar and cinnamon. Dip marshmallows in melted margarine, then generously coat with sugar-cinnamon mixture. Starting at the large end, wrap the crescent roll around 1 marshmallow completely covering it. Squeeze edges tightly to seal. Dip in margarine and then in cinnamon-sugar mixture. Place in muffin tin. Place muffin tin on cookie sheet. Bake 15 minutes or until golden brown at 250° to 350°. Serve immediately.
Fry hamburger with salt, pepper and onions. Chop hamburger with a food chopper. Add to other juice. Heat and serve.
Mix all ingredients by hand. Bake in a tube or Bundt pan at 375° for 40 minutes.
Stir well sugar, water and white syrup all the time. Cook to crack stage. Then add peanuts and butter. Stir well. Cook until syrup becomes golden brown, a must. Peanuts will smell roasted. Stir all the while. Then remove from fire. Quickly add vanilla. Stir quickly. Add soda. Stir well and quickly. Have two cookie sheets buttered ahead of time. Pour half of the mixture on one pan and the other half on the other pan. Work quickly. Do not spread mixture. Let cool completely and break into pieces.
Cook sliced zucchini and chopped onion in boiling water 5 minutes. Combine soup and sour cream. Stir in shredded carrots. Fold in drained zucchini and onion. Mix stuffing and butter together. Spread half of stuffing in bottom of 12 x 7 1/2 x 2-inch pan or baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes, until heated through.
Rinse lentils. Pour lentils into deep pot; add all other ingredients and water. Bring to a boil. Cover; simmer until lentils are cooked, about 1 1/2 hours. Season to taste. Serve with salad and crusty bread. Makes 8 servings.
Mix well: flour, sugar, bran, soda and salt. Add beaten eggs, oil and buttermilk. Mix well. Store in airtight container in refrigerator. Batter will keep 6 weeks. Bake at 400° for 12 to 15 minutes.
Mix together all but the last 2 ingredients. Form into loaf and top with brown sugar and ketchup. Bake at 350° for 1 hour.
Brown meat. Add onion, celery and green pepper. Cook until tender. Add salt and pepper. Cook noodles; drain.
Mix and pat in bottom of long glass pan. Bake at 350° for 15 to 20 minutes; let cool.
Roll out bread dough to form a rectangle. Pour pizza sauce on dough and spread. Add pepperoni, onion and Mozzarella cheese. Roll up bread and pinch edges. Bake for 30 to 45 minutes at 350°. Let cool for 15 minutes. Slice bread. (You can substitute with cubed chicken, broccoli and Cheddar cheese, or make up your own Garbage Bread.)
Mash 1 pint strawberries; add sugar. Bring to a boil and thicken with cornstarch mixed with a bit of water. Allow to cool. Slice 1 pint strawberries into pie shell. Pour thickened berries over uncooked berries. Chill; serve with whipped cream or ice cream.
When grinding cranberries, use coarse chopper blade. Use fine blade for orange peel. Dice apples very fine. Mix together with nuts, sugar and pineapple. Dissolve jello in hot water. Add to mixture. Mix well. Refrigerate and let set.
Combine pumpkin, brown sugar, oil and eggs. Stir in raisins. Add sifted dry ingredients. Stir until well mixed. Bake at 350° for 15 to 18 minutes. Makes 15 muffins.
Pour milk over coconut. Let stand while mixing the next part. Cream butter, eggs and sugar. Add soaked coconut and vanilla. Pour into an unbaked 9-inch pie shell. Bake at 400° for 10 minutes; then bake at 350° for 20 minutes until set.
Mix together first four ingredients and pour over oyster crackers. Toss so that the crackers are well coated with seasonings. Store in an airtight container.
Spray 8 or 9-inch square pan with cooking spray. Mix gelatin and water in 1 1/2 to 2-quart microwavable bowl and microwave on High 1 1/2 minutes. Stir to dissolve completely. Add marshmallows; zap 1 minute or until marshmallows are puffed and almost melted. Stir mixture slowly until marshmallows are completely melted and mixture is smooth. (Creamy layer, floats on top.) Pour into greased pan. Refrigerate 45 minutes or until set. Starting at one edge, roll up tightly. With seam side down, cut into 1/2-inch slices. Serve immediately or refrigerate until ready to serve. Makes 10 to 12 pieces.
Beat oleo and sugar well. Add the eggs and beat. Add the chocolate syrup. Combine flour and baking powder and stir into chocolate mixture, adding chopped nuts last. Bake at 350° for 20 to 25 minutes in jelly roll pan. Frost cooled brownies (recipe follows).
Cream margarine and sugar; slowly add syrup, then eggs, one at a time. Beat well after each addition. Add flour. Bake in well-greased 9 x 13-inch pan for 25 minutes at 350°.
Heat oil in large skillet on medium-high heat. Add shrimp; cook 2 to 3 minutes. Remove. Add chicken broth and the next 4 ingredients. Bring to boil. Add noodles, onion and frozen vegetables. Return to boil. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in shrimp. In small bowl mix cornstarch and water. Gradually stir into mixture in skillet. Cook and stir until sauce thickens.
Strain juice from cherries and pineapple (makes about 9 to 10 ounces). Heat and pour over jello. Add cherries, pineapple, nuts and celery. At the very last, add the Coca-Cola. Pour into mold and chill.
Slice onions. Brown in butter. Add bouillon cubes. Fill 4-quart pan 3/4 full of water. Bring all of these to a boil, then simmer at least 1/2 an hour.
Dice chicken into a mixing bowl. Add onion, garlic salt, chili powder and tomatoes. Reserve 1 cup of cheese for topping. Add remaining cheese to chicken mixture.
Combine dry ingredients in a large bowl. In a separate bowl, combine oil, eggs, sugar and pumpkin. Make a well in the center of the dry ingredients and add liquids. Stir until all is moist. Stir in cranberries and nuts. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour, or until toothpick comes out clean.
Spread a large sheet of wax paper on a work surface. In a pan, combine the sugar, corn syrup, milk and cream of tartar. Cook over low heat, stirring constantly, until sugar is dissolved. Increase heat to moderate and continue cooking, stirring constantly, until soft ball stage (238°). Remove from heat and set aside for 3 minutes to cool slightly. Beat in peppermint. Continue beating until creamy. Drop by teaspoon onto waxed paper.
In a large nonstick skillet over medium heat; cook ham slices 2 - 3 minutes per side. Remove to serving platter and keep warm. Add coffee and cornstarch mixture to skillet, stirring to scrape up brown bits. Bring to boil over medium heat; boil 2 minutes. Spoon over ham.
Beat egg; add oil and beat again. Add vinegar and remaining ingredients. Stir. Place broiler halves over coals. Turn and baste every 5 to 10 minutes. Baste lightly at first. Increase as cooking time goes on. Chicken will be ready in about an hour. Serves 10.
Sprinkle chicken with garlic powder and pepper. Melt butter in a large skillet over medium heat. Add chicken and cook until done. Turn occasionally. Remove chicken and drain on paper towels. Keep warm. Pour off drippings. Reserve 1/4 cup in skillet. Combine onion soup mix and water. Stir into drippings. Cook over low heat 5 minutes. Combine sour cream and chicken soup. Add to drippings mixture. Simmer 10 minutes. Stir often. Serve over split biscuits.
Brown meat in 2 teaspoons butter. Stir in flour and next 4 ingredients. Add 1 cup water and mushrooms with liquid. Cover; simmer 10 minutes. Combine sour cream with milk; stir into meat mixture. Add wine (optional) and heat thoroughly. Serve hot over noodles. Serves 4 to 6.
Arrange chops in a shallow baking pan. Place on each a slice of onion and green pepper; pour over tomato sauce. Bake in moderate 325° oven for about one hour. Throw in some small-to-medium baking potatoes (or start them a half-hour earlier).
Mix all ingredients (except pecans) and shape into one or two balls. Roll in chopped pecans.
Cream sugar and oil. Add eggs, one at a time, beating each time. Mix dry ingredients and add to mixture. Add plums, then pears. Bake in flat pan 1 hour and 15 minutes at 300°.
Combine sugars, milk and butter in a heavy saucepan. Cook until mixture comes to the soft ball stage. Add peanut butter, marshmallows and vanilla. After marshmallows melt, remove from heat and stir mixture until it begins to thicken, approximately 1 minute. Pour onto buttered dish. Makes 1 1/2 pounds.
Cut potatoes into 1/3-inch slices. Cut red and green peppers into chunks. Cut onion into chunks. Heat oven to 450°. Mix potatoes, peppers and onion in shallow baking pan. Add dressing; toss to coat. Bake 25 minutes or until potatoes are tender, stirring occasionally. Makes 4 servings.
Cream together shortening, butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add orange crush alternately with flour. Stir in flavorings. Pour mixture into a greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Let cake cool.
In mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, beat together eggs, milk and oil. Add to flour mixture and stir just until batter is smooth (do not overbeat). Pour into a greased 9 x 9 x 2-inch pan. Bake in a 425° oven for 20 to 25 minutes or until golden brown.
Spray a 9 x 13-inch pan with cooking spray. Cut 1 package of the cookie dough into triangles as if you were making cookies. (Cut into 9 slices, then quarter each slice.) Place these pieces on end in bottom of pan. Don't pat or squeeze together; leave openings between pieces of dough. Beat cream cheese, eggs , sugar and vanilla. Pour mixture over cookie dough. Cut second package of cookie dough and arrange just as before, but make this layer on top of the cream cheese mixture. Bake at 350° for 32 minutes. Cool for 15 minutes, then refrigerate. Cut into bars and serve.
The tomato, cucumber and celeriac for this dish should be prepared in the morning. The salad can be quickly assembled just before dinner.
Cut asparagus into 3-inch pieces. Heat oil to very hot in 12-inch skillet. Add asparagus and stir quickly and frequently until evenly coated with oil. Sprinkle with salt and continue stir-frying for about 3 minutes or until tender-crisp. Serves 6. Contains 55 calories per serving.
Wash carrots, apples and rinse raisins. Scrape carrots and peel apples. Grate carrots and apples. Add raisins. Pour orange juice and vinegar over all. Add spices and mix with spoon or fork. Set aside in refrigerator covered.
Drain oranges, reserving juice and add enough water to make 1 3/4 cups liquid. Place in saucepan; add spices and salt and simmer for 10 minutes. Let steep for 10 minutes; strain. Dissolve gelatin in hot water mixture; add 2 cups cold water and lemon juice. Chill until partially set. Fold in oranges and walnuts. Pour in mold; chill until firm. Serves 6.
Melt oleo and chocolate in top of double boiler over boiling water. Stir in sugar gradually, about 4 tablespoons at a time, and be sure that the sugar is moistened after each addition. Mixture will become very thick and quite dry. Add salt and slowly stir in the evaporated milk a little at a time. Stir until smooth and satiny. Serve hot. This makes 2 cups of sauce and it may be stored in a covered refrigerator jar and heated in a double boiler as you need. For a thinner sauce, slowly add 1 or 2 tablespoons evaporated milk as you heat it.
Discard the juice from the dill pickles. Slice each kosher dill into quarters lengthwise. Put half of them into original jar and the other half into the empty jar with a tight lid.
Bake cake as directed in 9 x 13-inch pan. Cool. Dissolve Jell-O in hot water. Cool. Pierce cake with large 2 prong utility fork at 1/2 inch intervals. Spoon Jell-O over cake. Mix instant vanilla pudding into Cool Whip. Use pudding (dry) as it comes from box. Spread Cool Whip mixture over cake. Spoon on cherry pie filling. Refrigerate overnight. Serves 15 to 20.
Mix dry ingredients. Add remaining ingredients (except nuts). Mix well. Add nuts. Pour into pie shell and bake in 350° oven for 40 to 50 minutes. Good with ice cream, whipped cream or plain.
Mix first 5 ingredients together, then add next 4 ingredients and mix well. Place in muffin pans and bake at 400°. Makes 1 dozen large muffins.
Saute the veggies along with pepper and garlic flakes. Can also brown bulk sausage, however, this is optional. Place half of the cheese in the bottom of pie crust. Mix the veggies with eggs and cream. Pour into crust. Top with remaining Cheddar cheese. Bake at 400° until golden, approximately 35 to 45 minutes.
Cook beef; drain. Mix beef, taco seasoning, tomato sauce, cheese, Ro-Tel tomatoes, rice, salt and corn. Mix well. Pour into 2-quart casserole pan. Cook in oven at 350° for 30 to 35 minutes.
Flour pork chops. Brown on both sides. Mix remaining ingredients thoroughly. Pour mixture over chops in frying pan. Cover and simmer for 40 minutes. (Use very little oil when browning chops.)
Boil water in heavy saucepan. Add salt. Stir grits slowly into water. Return to boil. Reduce heat and cover. Cook 5 minutes, stirring occasionally. Serve hot.
Add milk to Rice Krispies and let stand until soft. When soft add egg and shortening; beat well. Mix flour, baking powder, salt and sugar, then combine dry and wet mixtures. Bake in greased muffin pan at 400° about 25 minutes.
Mix all the dry ingredients in a 9 1/2 x 13 1/2-inch pan. Pour liquid ingredients into pan; mix well. Bake at 350° for approximately 35 minutes.
Melt oleo, brown sugar, eggs, bananas and bitter chocolate. Cool. Add flour mix (flour, baking soda, salt, vanilla and buttermilk) and milk alternately into first mix. Bake in 2 layer pans 30 minutes at 350°. Use mashed bananas between layers and ice with your favorite chocolate icing. Very good if left set overnight.
Mix ingredients in a heavy pan, stirring constantly. Boil 5 to 5 1/2 minutes. Remove from heat. Add 14 ounce peanut butter. Beat and pour into 9 x 13-inch buttered dish.
Put ginger ale and pineapple juice in punch bowl. Mix. Add sherbet a little while before serving. Makes 20 (3 ounce) servings.
Mix flour with sugar. Add eggs (well beaten). Add butter and milk. Mix well. Pour mixture into an unbaked pie shell. Bake at 350° until pie is set. Pie will not brown on bottom unless you sit it in another pan.
Preheat oven to 400° (or follow crust package directions). Brown sausage, crumble it and drain. Sprinkle sausage, onion, pepper, mushrooms, olives and sliced artichoke hearts on crust. Add cheese to the top. Sprinkle garlic powder and olive oil over the whole pizza. Bake until cheese is melted and crust cooked through, about 15 to 20 minutes (you may have to cook longer if crust or toppings are extra thick). Serves 4.
Mix dry soup and cream of mushroom soup with 1 can of water in a large (I use a 5 litre Corning Ware dish) baking dish. Place roast in soup mixture. Add carrots, onions, and potatoes. Cook covered for approximately 2 hours in a 350 degree oven.
Combine sugar, peanuts, syrup and water. Cook until light brown and peanuts stop popping. Add margarine and baking soda. Pour into greased cookie sheet pan. Do not spread, just pour. When cool, break into pieces.
Grind cranberries and pour sugar over the berries; let set 10 minutes. Add all the other ingredients. Chill. Keep refrigerated.
Brown meat until crumbly. Drain fat. Add taco mix, onion and tomatoes. Cook over low heat a few minutes. Combine eggs, milk and 1 cup of the corn. Add cornbread mix and blend well. Pour 1/2 of the batter in a 15 x 9 x 1 1/2-inch casserole. Top with beef mixture, cheese slices and remaining corn. Cover with remaining cornbread mixture. Bake at 425° for 25 to 30 minutes.
Mix together and add enough mayonnaise to spread evenly on bread. Serve toasted. Keep spread in refrigerator.
Dissolve Jell-O and marshmallows in boiling water. Let set until a soft jell in refrigerator. Then add drained pineapple and apricots; may add some sugar, if desired. Mix all together and place in refrigerator until set.
Remove crust from bread, butter bread slices and place in bottom of casserole dish. Cook sausage until brown and crumbled. Drain, then spoon sausage over buttered bread. Next, sprinkle shredded cheese over sausage.
Cook onion in butter or margarine. Add the cream of mushroom soup and milk. Heat and stir until smooth. Stir in the sour cream and curry powder. Add the cubed turkey or chicken and heat. Garnish with snipped parsley. Serve over fluffy hot cooked rice. Offer curry condiments of chutney, raisins, toasted slivered almonds, sliced green onion, and mixed pickles.
Cover vegetables with sugar, vinegar, oil, salt and pepper. Mix well and let stand at least two hours before serving.
Let cheese get warm and cut into pieces. Place in large mixing bowl; add pimento, including juice. Mix until smooth. Add mayonnaise and thoroughly mix.
Layer first 4 ingredients in large bowl. Mix last 3 ingredients well and spread on top of layered salad, covering completely to the end of the bowl. Cover and refrigerate overnight. Toss immediately before serving.
Melt butter with oil in medium skillet over medium-high heat. Lightly sprinkle dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat and cook to desired doneness, about 1 minute per side for medium rare. Transfer veal to a plate and keep warm. Add shallots to same skillet; add broth, 1 tablespoon minced sage and mustard. Boil until thick. Add half and half and boil until thickness to sauce consistency. Mix in the remaining sage (minced) and any juices exuded by veal. Place 1 chop on each plate and spoon sauce over. Garnish with fresh sage leaves and serve.
In a blender or food processor, whip all ingredients together until smooth and light. If too thick, thin with a little milk. Cover and refrigerate for at least 30 minutes before serving. Makes about 4 1/2 cups. Wonderful with tortilla chips.
Mix dry ingredients. Add eggs, oil, pumpkin and nuts. Bake in 2 greased and floured 9 x 13-inch pans at 350° for 25 minutes. Makes 60 bars.
Melt butter; beat eggs. Add all ingredients to melted butter and eggs. Bake in uncooked pie shell in 300° oven for 45 minutes. Test until fairly firm in center.
Dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using wire whip or spoon, blend in Cool Whip. Whip until smooth. Fold in sliced strawberries and chill, if necessary, until mixture will mound. Spoon into crust. Chill for 2 hours. Garnish with additional Cool Whip and strawberries, if desired.
Cut onions into quarter. Arrange in dish. Place dab of butter on each piece of onion. Sprinkle bouillon over onions. Cover and cook in Microwave on high for 5 to 6 minutes.
Mix; put in unbaked pie shell. Bake at 350° for 50 minutes.
Cream shortening, add sugars and mix well. Add eggs, water and vanilla. Sift flour with baking powder, baking soda and salt; add to mixture. Blend in gum drops, coconut and oatmeal. Roll into balls. Bake at 350° for 10 to 12 minutes.
Mix oil, garlic salt, dill seed, and salad dressing mix. Pour over oyster crackers. Let stand 1 hour. Stir and enjoy!
Stir vegetable soup mix and sour cream until blended. Cover; chill 2 hours. Stir before serving. Makes about 2 cups.
This is one of those recipes where you adjust amounts according to the size of pie plate you are using.
Mix flour, sugar, soda and salt; add buttermilk, eggs, oil and cereal. Place in muffin tins and bake at 400° for 20 minutes. Makes about 5 dozen.
Add coconut to pudding mix and cook according to package directions. Add pineapple to cooked coconut-pudding mix. Pour into crust and chill. Serve with Cool Whip.
Scald milk and pour over shortening. Let cool. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Add about 3 1/2 cups of flour (not too stiff a dough). Let rise an hour or more, stirring down once. Roll out and cut or twist. Let rise on board for 30 to 45 minutes. Fry, top side down.
Combine all ingredients except reserved cheese in an 8 x 12-inch casserole dish. Top with reserved cheese. Cover and bake at 350° for 1 hour and 15 minutes. Serves 12. May be frozen and reheated in microwave.
Cream butter and sugar until fluffy. Mix in egg, vanilla and salt. Add flour, a little at a time. Stir in coconut. Drop by teaspoonfuls onto ungreased baking sheet. Flatten with floured bottom of a glass. Sprinkle with additional coconut, if desired. Bake at 375° for 10 minutes or until golden brown around edges. Makes about 4 1/2 dozen cookies.
Season to taste before cooking or after. In large roaster, place roast. Layer potatoes, carrots and onions. Cover partially with water. Place in 350° oven for 2 to 3 1/2 hours. I usually put this in oven before Sunday School and upon arriving home from church, dinner is prepared. Serve with coleslaw and rolls.
Don't stir. Place ingredients one at a time in an ungreased 13 x 9-inch pan. Bake 1 hour at 375°.
Heat waffle iron while mixing ingredients together. Mix ingredients, adding milk slowly to mixture until batter is right. Make sure iron is hot before pouring batter in. Serve with hot maple syrup!