HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, combine mustard, onion, margarine and poppy seed. Do not separate rolls first. Split entire roll package horizontally and spread each side with mustard mixture. Cut ham and cheese into squares to fit individual rolls. Put one of each on each roll, then top with other half of roll package. Separate rolls and return to original aluminum pan. Cover with foil and heat at 325° for 20 to 25 minutes. Can be made ahead and frozen. Do not heat until ready to serve. Serves 8 to 10 persons.
Bake pie shells and set aside. Place milk into a saucepan and place saucepan of milk into a larger pan of water and turn heat to medium. Add sugar, salt, Cook & Serve pudding mix, and egg yolks. Mix with just enough milk to pour and beat into hot milk. Stir until thick. Set into a pan of cold water and add butter and vanilla and beat well. When slightly cool, pour into pie shells. Take whites of eggs and add baking powder and beat until thick. Add sugar and vanilla and pour into pie shells spreading well and brown under broil.
In large skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in drippings for about 5 minutes or until onion is tender, but not brown. Combine flour, chili powder and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet; brown quickly on all sides. Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, until mixture is heated through. Serve with tortillas or over hot, cooked rice. Makes 6 servings.
Cook noodles. Drain and place in large casserole. Add margarine, cheese, milk and eggs. Mix well. Sprinkle another cup of grated cheese on top. Bake at 400° for 25 minutes.
Peel and boil the chopped potatoes. Heat in skillet the first 4 ingredients until very hot. In bowl, put the chopped cabbage and the chopped potatoes. Pour the ingredients over it; mix well. Return to stove until all is hot. Serve at once.
Mix together yellow cake mix, 1 egg and 1/4 cup of butter. Put on bottom of 9 x 13-inch greased pan.
Melt together the milk and Hershey bars. Take off stove and stir in pecans. Drop by teaspoonfuls on waxed paper. Let chill.
Combine onion, garlic and oil in a 2-quart glass bowl. Cover with plastic wrap. Microwave on High for 3 minutes or until onion is tender, stirring every minute. Add chili powder and the next 4 ingredients; stir well. Microwave, uncovered, on High 6 to 9 minutes, stirring every 3 minutes. Add the remaining ingredients. Microwave, uncovered, on High for 6 minutes until thoroughly heated.
Mix all ingredients, except the bread. Chill mixture for 2 to 3 hours. Then cut top of bread off and pull bread out of inside of loaf to form a cavity. Fill cavity of bread with dip mixture before serving. Use bread cubes for dipping.
Combine brown Sugar Twin, flour, cinnamon, nutmeg and salt. Add apples and mix together. Place in pie shell and dot with 2 tablespoons butter. Bake for 50 minutes at 350°. Makes 8 servings at 231 calories per serving.
Go to the store and buy a can of chicken soup. Put it in a small bowl, then microwave for 15 minutes. You can eat it with a spoon.
Add melted butter into sugar and cream with a wooden beater. Add Karo syrup and beat in good with butter-sugar mix. Add salt and 3 eggs (one at a time), stirring well. Add 1/4 cup milk. Stir and then add 1 teaspoon vanilla; stir and add pecans.
Mix sugar and butter until creamy. Add eggs and peanut butter. Mix soda and flour in with the rest. Place small balls on cookie sheet. Press out with fork. Bake at 350° for 10 minutes, or until lightly browned.
Heat oven to 350°. Mix shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.) Drop onto an ungreased cookie sheet. Bake 8 to 10 minutes, until light brown.
Heat wine, mandarin syrup and corn syrup to a rolling boil. Add the lemon juice. Spread over cake or use as glaze for pork, ham or chicken.
Mix in order, roll into balls the size of a walnut. Roll in white sugar and bake at 350°. Cookie will flatten and crack.
In the microwave: Mix 1/2 of your spaghetti sauce with all your ingredients. Using a quiche pan (micro-safe) form a loaf in a circle, leaving the center empty. Pour the rest of spaghetti sauce over the top of the circular meat loaf. Cook on High for 12 minutes. Pour off drippings. Cook on High approximately 5 minutes more (depending on your microwave). Serve with peas or another green vegetable in the center.
Boil potatoes with their skins until tender (red potatoes are best). Hard-boil 12 large eggs.
Cut chuck roast to chunks. Combine all ingredients in crock-pot; cook on high for 5 hours.
Soften the active dry yeast in warm water, compressed yeast in lukewarm water.
Wipe roast with paper towels. Place oil and butter in 5-quart Dutch oven or heavy kettle. Over medium heat, brown roast with sliced onion, turning roast with 2 wooden spoons until brown on all sides. Add seasonings to drippings and saute, stirring, 1/2 minute. Add beef broth; bring to a boil. Reduce to simmer and cook just below the boiling point, covered, 2 1/2 hours. Turn meat occasionally. Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.
Beat eggs well. Add sugar, flour, margarine, corn and milk. Bake in greased casserole dish at 325° for 40 to 45 minutes, until golden brown.
Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
Mix and bake in a 9 x 13-inch pan at 350° for 20 to 25 minutes. Mark and let cool. Makes about 24 (2-inch) servings.
Mix cottage cheese and Cool Whip with dry jello. Add drained fruit. Quick, easy and a refreshing taste for any lunch or dinner.
Place chicken in baking pan. Combine all other ingredients and pour over chicken. Bake, uncovered, at 400° for about 45 minutes or until chicken is brown. Before serving, garnish with lemon slices, parsley or cooked green peas, if desired. Makes 4 to 6 servings.
Melt butter and flour; stir 3 to 4 minutes until blended. Slowly stir in milk. Cook and stir until thick and smooth.
Heat all together for 1 to 2 hours. Great at winter get togethers!
Pour pineapple juice in large container. Slowly add in cheerwine. Chill.
Blend together milk, lemon juice, lemon peel and yolks until thickened. Turn into pie shell.
Cut round steak into 1/2-inch strips. Coat with mixture of flour, salt and pepper. In a large skillet, brown strips in shortening.
Preheat oven to 375°. In heavy 2-quart saucepan, melt butter. Combine bread crumbs and next 4 ingredients. Dip chicken breast halves in melted butter; roll in bread crumb mixture. Place in ungreased 9-inch square baking dish. Bake in center of oven 50 minutes or until golden brown. Meanwhile, add diced onion to remaining melted butter (1/2 cup). Saute onion; add wine and chopped parsley. Pour over golden brown chicken breasts. Return to oven 3 to 5 minutes more just to heat sauce. Serve with sauce spooned over breasts.
Wash spinach and break into small pieces in a large bowl. Add bacon, eggs and bean sprouts and lightly toss. Top with croutons and this dressing:
On floured surface, roll half of pastry into a 12-inch circle. Cut 6 (4-inch) circles. Repeat with second pastry. Fit into 12 muffin pan cups. Fill each muffin cup with some shrimp, green onion, black olives and cheese. Beat remaining ingredients and pour over mixture in muffin cups. Bake in 400° oven for 15 to 20 minutes. Makes 12 appetizers.
Put sugar and rind into food processor. Blend well. Add egg yolks, juice and cooled butter; blend. Warm on stove about 10 minutes. Do not boil. Put into puffed pastry.
In blender, combine peaches, orange juice, rum and lemonade concentrate. Blend until smooth. Gradually add ice, blending at low speed, until slush consistency. Serve immediately.
Mix the first 4 ingredients and spread 1/2 batter in 9 x 13-inch greased pan. Mix together the brown sugar, pecans and cinnamon. Sprinkle 3/4 mixture over batter. Swirl with knife. Add remaining batter and top with remaining cinnamon sugar mixture. Bake at 350° for 40 minutes. Remove and drizzle with the confectioners sugar, vanilla and milk.
1. Put butter, leeks, onion, garlic, & red pepper into pan and saute. 2. Add 1/2 c. wine, parsley, lemon juice, salt, & pepper. Cook 2 minutes. Add cream. 3. Cook several minutes on simmer. Add scallops & broccoli and cook for a few more minutes. 4. Just before serving add shrimp and cook till just pink.
Mix applesauce, sugar, butter and egg together and set aside. Combine flour, baking soda, salt, cinnamon and cloves together. Mix well and add raisins and nuts. Stir in applesauce mixture. Pour batter into well-greased tube pan and bake in preheated 350° oven for 50 minutes or until done. Makes 8 servings.
Combine all ingredients, except margarine and shape into 6 equal patties. In a 10-inch skillet, heat margarine until hot and bubbly. Add patties and cook over medium heat, turning once, until brown on both sides.
Combine first 8 ingredients in a large shallow dish or zip-top freezer bag; add beef. Cover or seal and chill 8 hours, turning occasionally. Remove beef from marinade and place on rack in roasting pan. Discard marinade. Bake at 425° for 40 to 50 minutes or to desired degree of doneness. Cover loosely with foil and let tenderloin stand 10 minutes before slicing.
Mix sugar, oil and eggs together. Add strawberries and lemon juice. Sift together flour, soda, salt and spices. Gradually stir dry ingredients into strawberry mixture. Mix and add nuts, if desired. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Sift flour, soda, salt and cinnamon; set aside. In saucepan, combine water, margarine, oil and cocoa; bring to a boil. Remove from heat. Add sugar; mix well. Add sifted ingredients, beating well. Add buttermilk, eggs and vanilla. Beat well. Spread in a greased and floured sheet cake pan (10 x 14 x 1-inch). Bake at 400° for 20 minutes.
Combine sugar and shortening; add eggs, water and pumpkin. Sift dry ingredients. Combine with first mixture. Add nuts, raisins and dates. Bake at 350° for 1 hour.
Combine sugar and water in a 2-quart saucepan. Heat to boiling, stirring constantly. Stir in pecans. Cook until mixture reaches soft ball stage, 235°. Remove from heat. Stir in butter. Drop by teaspoons onto waxed paper. Let stand until firm. Yields 1 1/2 dozen.
Crumble Blue cheese with a fork and mix with mayonnaise, Worcestershire sauce, garlic powder, chives and pepper. Add sour cream and buttermilk. Let stand in refrigerator overnight. Add additional buttermilk to achieve preferred consistency. Will keep refrigerated 1 month.
Make pudding as directed. Add chocolate cake mix to hot pudding. Mix with heavy spoon. Spread mixture (will be thick) into 9 x 13-inch greased pan. Sprinkle chocolate chip pieces on top and then add walnuts on top. Bake at 350° for 35 minutes.
Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1 cup of water and next 4 ingredients, stirring well. Add enough flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (about 4 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled in bulk. Punch dough down and divide into thirds. Roll each portion into a 10-inch circle on a floured surface; spread with 1 tablespoon butter. Cut each circle in 12 wedges. Roll up each wedge, beginning at wide end. Place on greased baking sheets point side down. Cover and let rise in a warm place free from drafts for 45 minutes or until doubled in bulk. Bake at 375° for 15 minutes or until browned. Yields 3 dozen.
Put all together. Bring to boil for 1 minute. Set off to cool. Bake two pie shells. After mixture cools, add 1 quart of strawberries and put into pie shells. Top with Cool Whip and refrigerate.
Dissolve yeast and sugar in water; let stand about 10 minutes. Add 2 cups of the flour, salt and oil; beat until smooth. Gradually stir in more flour (about 1/2 cup) to make a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic, adding more flour (up to 1/2 cup) if necessary to prevent dough from being too sticky. Place dough in a greased bowl. Cover; let raise in warm place until doubled, 45 minutes to 1 hour. Punch dough down; divide into 12 balls. Roll each out to form 18-inch rope. Twist into pretzel shape. Let rise, uncovered, 20 to 25 minutes. Brush lightly with egg white mixture and sprinkle with salt. Bake at 425° until well browned, 12 to 15 minutes.
Put the grated cabbage in a bowl and add salt. Let this stand for 1 hour. Then add the chopped carrot and green pepper. Set this mixture aside.
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust. Freeze for 1 hour.
Line a 9 x 13-inch pan with foil. Unroll crescent rolls. Beat ingredients and spread on top of the bottom of the pan. Lay second can of rolls on top. Bake at 350° for 30 minutes.
Grease and flour an 8 x 8-inch cake pan; set aside. Preheat oven to 350°. Mix ingredients together in large bowl until well blended. Put in pan; bake for 25 minutes, until done. When cool, frost with favorite chocolate frosting (butter frosting suggested).
Cook broccoli and cauliflower lightly. Layer in greased casserole. Sprinkle celery over top. Mix soup and cheese. Pour over top of vegetables. Bake at 350° until heated thoroughly. Can top with Ritz cracker crumbs and sprinkle with melted margarine over top.
In medium skillet over medium-high heat, heat oil. Add chops and cook 10 minutes or until browned. Set chops aside. Pour off fat. Add soups and water. Heat to a boil. Return chops to pan. Reduce heat to low. Cook 5 minutes or until chops are no longer pink.
Brown meat, add minced garlic, onion and celery. Cook until onion is transparent. Add corn, salt, chili powder and tomatoes and boil slowly about 15 minutes. Slowly stir in olives. Put in a greased casserole dish, top with cheese. Bake at 350° about 45 minutes.
Bake at 425° for 15 minutes, then at 350° for 45 minutes. Test by inserting knife.
Cream margarine, sugar and cream cheese. Add eggs, one at a time; beat thoroughly. Add flour a little at a time; beat well. Add flavorings. Pour into greased and floured tube pan. Bake one hour at 350°. May be cooked 1 hour and 30 minutes.
Mix ingredients 3 minutes. Bake at 350° for 35 to 40 minutes. Let cake cool.
Mix brown sugar and butter in a small saucepan. Bring to a boil, stirring constantly. Add vanilla. Pour mixture over cream cheese and blend thoroughly. Use as a dip for sliced apples.
Beat egg whites until very stiff. Add sugar gradually. Continue beating until very, very stiff. Add salt and vanilla. Drop by large heaping tablespoonful onto greased cookie sheet. Using back of spoon, make indentation to hold whipped cream. Bake in 250° (slow) oven about 1 hour.
Preheat oven at 350°. Sift all dry ingredients into 8-inch square pan. Make 3 holes with spoon in dry ingredients. In one hole, put vanilla. In another, put vinegar and in last hole, melted butter. Pour lukewarm water over all. Stir, mixing well. Bake 30 minutes. Cool in pan; frost with chocolate frosting.
Stir together the flours, wheat germ, cinnamon, salt and soda. Cream butter and sugar until light and fluffy. Add vanilla and eggs; beat until smooth. Stir in flour mixture until well blended. Stir in dates and nuts. Drop by tablespoon onto greased baking sheet. Bake in preheated 375° oven for 12 to 15 minutes. Makes 4 dozen cookies. Very good!
Combine raisins and lemon juice; heat gently until hot. Then set aside until raisins are cool and plump. Meanwhile, finely shred the cabbage, dice onion, grate apple and cook and crumble bacon. Combine apples, raisins, lemon juice and sugar; add mayonnaise and curry powder to apple mixture and blend. Just before serving, combine cabbage, green onion, crumbled bacon, peanuts and mayonnaise.
Shred cabbage, celery, green pepper and onion. Mix together sugar, celery seed, salt, vinegar and mustard seed. Mix sauce before shredding cabbage and let stand after shredding all ingredients. Pour sauce over ingredients. Mix well and refrigerate overnight.
Combine box mix, yogurt and egg whites. Place in 9 x 13-inch pan. Bake for 22 to 24 minutes at 350°.
Mix ingredients. Put into small casserole dish and bake at 325° for about 15 to 20 minutes. Top with slivered almonds. Serve with crackers.
Brown meat after coating with flour, salt and pepper in hot oil. Add liquid to meat. Add chopped onion. Cover and cook 45 minutes. Add carrots. Cook until tender.
Combine butter and chocolates in a small saucepan and melt over medium heat. In a large mixing bowl, combine beaten eggs, sugar, baking powder, vanilla, flour, nuts and chocolate mixture. Stir to mix well.
Mix egg yolks and milk over medium heat. Add melted and cooled German chocolate. Remove from heat. Add vanilla, 3/4 of coconut, nuts and softened butter. Cool and pour into baked crust.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining milk with cake mix, melted margarine and mix well. Press half of cake mix into bottom of 9x13 greased pan. Bake at 350 for 6 minutes. Sprinkle one cup nuts, coconut and chocolate pieces over crust, pour caramel mixture on and top with teaspoons of remaining cake mix, pressing gently into caramel mix. Sprinkle with remaining nuts, pressing lightly into top. Bake at 350 for 20 minutes. Cool slightly, refrigerate (2 dozen).
Mix all ingredients. Pour into a well-greased sheet cake pan. Bake at 375° for 20 minutes. Remove cake from pan onto a tea towel covered with powdered sugar. Roll up towel and cake together. Put in freezer for 30 minutes. While cake is cooling, make the filling.
Mix pretzel, sugar and butter. Pat on bottom of a 13 x 9-inch pan. Bake at 400° for 8 minutes. Mix cream cheese and sugar. Fold in Cool Whip. Spread on cooled crust. Dissolve Jell-O in boiling water. Add frozen berries. Mix until somewhat thick. Spread over cream cheese mix. Refrigerate.
Crumble crackers and add sugar and melted margarine. Use half for crust and half for top. Mix orange juice, mashed oranges and Cool Whip. Pour over crust and top with other 1/2 of cracker crumbs.
Place first 6 ingredients in an oblong glass baking dish and broil until vegetables are tender. In a saucepan, cook spaghetti and set aside. In another saucepan, combine Velveeta and milk over low heat until Velveeta melts and combines with milk to make a cheese sauce. Combine shrimp mixture, spaghetti and cheese sauce. Bake at 350° for 30 minutes.
Cut meat in 2 1/2-inch strips. Brown in hot oil. Add remaining ingredients except noodles. Turn into 2-quart casserole. Cover and bake at 350° for 1 1/4 hours. Stir occasionally. Last 5 minutes of baking, uncover and sprinkle with chow mein noodles. Serves 8.
Cut large shrimp in half. Cook vegetables in butter or margarine until tender; blend in flour and salt. Combine soup and milk; add to vegetable mixture and cook until thick, stirring constantly. Add shrimp and pour into a well-greased 1-quart casserole. Combine melted butter or margarine and breadcrumbs; sprinkle over top of casserole. Bake at 400° about 10 minutes. Makes 6 servings.
Prepare each vegetable separately to obtain right texture. In saucepan, cook peas until nearly done. Cover and set aside. Slice onion thickly. Cut each slice into eight pie-shaped pieces. Cook in water until done, but still firm. Add margarine; cover and set aside. Wash mushrooms. Stand on end and cut into quarters. Boil hard until done. Strain mushrooms and add to onions. Add peas and enough juice that mixture can be simmered. Add salt. Simmer and taste. Serve hot.
Combine first 3 ingredients in mixing bowl. Sprinkle with salt. Let stand 1 hour. Add remaining ingredients and mix well. Chill at least 1 hour. Store, covered, in refrigerator.
Brown hamburger; drain. Add spices and tomatoes. Heat. Cover bottom and sides of a 13 x 9-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture. Combine cottage cheese, Monterey Jack and egg together and pour over tortillas. Bake at 350° for 30 minutes. Sprinkle with Cheddar, lettuce, tomatoes, green onions and olives. Serves 10.
Brown meats and drain. Melt cheese in a microwave-proof dish. Combine all ingredients in crock-pot and mix well. Let crock-pot warm all ingredients and keep the crock-pot on low while serving. Stir occasionally to keep it from sticking to the bottom. Serve with lightly salted tortilla chips. Great for tailgating, parties or other social gathering. May not look very appetizing, but it tastes delicious.
Brown hamburger meat with chopped onion. Add salt and pepper to mixture. Drain any excess fat drippings. Boil whole bag of egg noodles until tender. Drain. Mix meat mixture, noodles, cream of mushroom soup, cheese and whipping cream in a large bowl. Stir until all cheese is melted and all ingredients are blended well. Add salt and pepper to taste. Pour in a baking dish (greased). Top with bread crumbs. Bake at 375° until sides bubble, about 20 minutes.
Mix dry ingredients. Mix milk, 1 can pineapple with juice, egg whites and oil. Combine with dry ingredients and mix. Add second can of pineapple. Bake after lining muffin pans with paper baking cups at 425° for 17 minutes. Makes 12.
Break and take the spinach stems out. Rinse and drain bean sprouts. Slice water chestnuts. Chop eggs. Cook and break up bacon. Mix the spinach, bean sprouts, water chestnuts, eggs and bacon together.
Put all ingredients into greased casserole in 2 layers with the cheese on top. Cover. Bake at 350° for 1 1/2 hours.
Boil chicken and save broth. Debone chicken. Mix bread, eggs, onion, sage, broth and soup. After mixing, the dressing should be juicy, not thick. Add chicken to mixture. Cook until brown.
Melt butter in a large saucepan and add oatmeal, sugar and vanilla. Press down in a pan and cook 12 to 15 minutes in a 350° oven.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole dish; top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Yield: 6 to 8 servings.
Mix together the pineapple chunks, Cheddar cheese, sugar and flour. Put in baking dish. Crumble Ritz crackers over this mixture. Pour melted margarine on top of crackers. Bake at 350° for 30 minutes.
Combine all ingredients except buttermilk, raisins and butter. Gradually stir in buttermilk and raisins; mix until dry ingredients are moistened. Knead until smooth, about 1 minute. Shape into a ball. Place on well-greased cookie sheet; flatten to form 7-inch circle. Cut cross in top 1/4-inch deep. Bake at 350° for 45 minutes or until golden brown. Brush with 1 tablespoon butter. Cool on wire rack. Makes 1 loaf.
Preheat oven to 350°. Prepare brownie mix as directed. Spread in well-greased 9 x 13-inch baking pan. In small mixing bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in canned milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting. Cut in bars. Store covered in refrigerator. Makes 40 brownies.
Heat oven to 375°. Grease bottoms only of 12 muffin cups. In large bowl, combine all muffin ingredients; stir 50 to 75 strokes until dry particles are moistened, breaking up any lumps. Divide batter evenly among prepared muffin cups.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake following package directions. Place cake layer on cooling racks in jelly-roll pan. Freeze 2 hours or until cake layers are firm. Place cake layer on serving plate. Spread softened ice cream to edges. Place second layer on top of ice cream. Freeze assembled cake until ice cream is firm. Frost sides and top of cake with whipped topping. Garnish with fresh strawberries. Store in freezer until ready to serve.