HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in casserole dish. Add uncooked rice, beef broth and consomme to melted butter. Cook at 375° for 1 hour uncovered.
Cut crust from 2 1/2 loaves bread, 3 slices at a time. Beat other ingredients until consistency of icing. Spread on slices. Cut into 4 pieces and ice tops and sides. Freeze on cookie sheet and then store in plastic bags. Bake frozen at 350° for 15 to 20 minutes.
Spray an 8-inch tube pan with nonstick cooking spray and dust lightly with whole wheat flour. Blend the oil and sugar in a large bowl. Add the egg yolks one at a time, beating well. Add the vanilla. In another bowl, sift together the flour, salt and baking soda. Alternately fold the flour mixture and the yogurt into the oil and sugar mixture. Set aside.
Brown meat in 2 tablespoons oil. Simmer until soft. Cut up celery and onions. Add to meat and cook until meat is soft. Add 1/2 cup soy sauce and cook for 10 minutes. Add bean sprouts with juices (2 tablespoons of flour and water to thicken). Serve with rice.
Gently saute onions. Add veal and stir until veal is light pink in color. Add mushrooms and peppers. Add salt and pepper to taste. Simmer gently for 1 to 2 hours in covered pan.
Bone chicken breasts and remove skin. Slice horizontally in 1/8-inch thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from pea pods and chop broccoli. Wash and slice mushrooms. Cut the green part of the onions into 1-inch lengths and then slash both ends several times making small fans; slice the white part 1/4-inch thick. Slice bamboo shoots. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch and sugar; pour into a small pitcher. Place oil and nuts in containers. Arrange at the table with electric frying pan or wok.
Line a baking dish with waxed paper. Place in refrigerator until very cold. Using ice cream scoop, make small balls of sherbet. Arrange in single layer in dish; freeze until hard.
Peel potatoes and cut in quarters. Cook in covered pot containing a small amount of boiling water, 20 to 25 minutes or until tender. Remove from heat. Drain and recover the pot.
Dip or brush chicken in yogurt. Roll in crushed crackers. Place chicken in baking dish. Bake for 30 minutes on each side, about 1 hour total. Serves 6 to 8.
Preheat oven to 300°. Combine crumbs, cocoa, sugar and margarine. Press firmly in bottom of 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter. Spoon over vanilla batter. With table knife or metal spatula, gently swirl through batter. Bake 45 to 50 minutes. Cool, then chill. Cut into bars. Store, covered, in refrigerator.
In large skillet over medium-high heat, cook chicken on all sides in butter until browned and tender, about 15 to 20 minutes. Remove chicken to heated platter; keep warm. To drippings in skillet, add garlic, onion, mushrooms, salt and pepper. Cook and stir until onion is soft, about 5 minutes. Stir in half and half, parsley and mustard. Simmer, stirring occasionally, until sauce is slightly thickened. Return chicken to pan; heat through, about 3 to 5 minutes. Serve immediately. Serves 4.
Mix sugar and flour together. Beat eggs slightly with cream, lemon juice and vanilla. Add to sugar and flour. Add melted butter and mix well. Put in a 9-inch pie shell and cook at 325° for 45 minutes or until done.
In a large bowel, stir in the following order: margarine, soup, sour cream, cheese and then potatoes. Spread evenly in 12x9 inch pan. Bake for 75 min. Let stand for 10 minutes. Use salt and pepper to liking.
Cut steak in strips. Combine flour, salt and pepper; coat meat strips. In large skillet, cook meat in hot oil until browned on all sides. Drain tomatoes, reserving liquid. Add tomato liquid, water, onion, garlic and gravy base to meat in skillet. Cover and simmer for about 1 1/4 hours, until meat is tender. Uncover; stir in Worcestershire. Add green pepper strips. Cover and simmer for 5 minutes. If necessary, thicken gravy with a mixture of a little flour and cold water. Add drained tomatoes; cook about 5 minutes more. Serve over hot rice. Makes 6 servings.
Dust steak strips with flour and brown in hot oil. Remove and drain off excess grease. Drain skillet and add soup broth and return meat strips. Cover and simmer until tender. Then 5 minutes before serving, add the mushrooms and sour cream. Recover. Cook noodles and pour mess over noodles.
Cut potatoes into 1/4-inch slices. Place in buttered 9 x 13-inch baking dish. Mix butter and oil; brush slices and pour rest over potatoes. Sprinkle with garlic, salt and thyme. Makes 4 servings.
Add onion and celery to V-8 juice. Cook until tender. Add other vegetables. Cook to desired consistency. Add any seasonings you prefer, like thyme, oregano or basil. Very good by itself. Great in the cold months. Very easy to make. You can add any vegetable that has little or no fat content.
Brown ground beef in large pan. Add onion, bell pepper, Worcestershire sauce, tomato sauce, water, salt and pepper. Add uncooked macaroni. Let mixture boil until macaroni is thoroughly mixed and coated in sauce. Bake in 350° oven about 30 minutes and until macaroni is tender. Sprinkle with cheese and bake until it melts. Great for company.
From crust in ungreased 9-inch pie plate with dinner rolls. Sprinkle with bacon, top with tomato slices. Season with salt and pepper. Place cheese slices on top. Beat egg whites until stiff and put aside. In large bowl, combine yolks, sour cream, flour, salt and pepper. Blend well. Gently fold in whites until a few lumps remain. Do not over-blend. Pour into crust over cheese. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes or until knife comes out clean and crust is brown. Can be refrigerated up to 4 hours before baking. Can substitute onion salt for salt in puff topping.
Preheat oven to 350°. Alternate layers of squash, onion, tomatoes, cheese, peppers and salt and pepper. Place in a 1 1/2-quart baking dish and bake at 350° for 30 minutes.
Mix dressings and seasonings in a large bowl. Add remaining ingredients. Mix lightly. Refrigerate. Makes 12 servings.
Clean, cut and core tomatoes. Cook until tomatoes are soft enough to put through a colander. Use only the pulp and juice. Discard the skins and seeds. Clean peppers and onions. Puree in the food processor. Use tomato pulp, juice and pureed onions and peppers. Add remaining items and bring to a boil; continue cooking at medium boil for about 1 1/2 hours. Have canning jars and lids ready. Heat your flats in water. Make sure water did boil. Removing one flat at a time, dry off flat and make sure the top of jar is clean and dry. Place flat on jar and tighten flat with a band. Let sit until cool. Store at room temperature. Makes several pints.
Put shortening, sugar and salt in large mixing bowl. Add boiling water and cool to 120°. Sprinkle yeast over 1/4 cup lukewarm water and stir to dissolve. Add about 1 cup of the flour and beat until smooth. Stir in the rest of the flour as needed to make dough that is soft, but not so soft that it is sticky. Turn dough out onto floured board, scraping bowl clean. Knead dough for 5 to 8 minutes or until smooth and small bubbles of gas appear beneath the surface. Allow it to sit in a warm place for approximately 15 to 30 minutes, until double in bulk. Punch down dough. Turn out on floured pastry sheet and stretch to fit a greased pizza pan.
Brown ground beef in skillet; drain. Add tomato sauce and seasoning; mix well. Combine onion, cream cheese and sour cream in a bowl, mixing well. Layer noodles, ground beef mixture and sour cream mixture alternately in a lightly greased baking dish. Top with desired amount of cheese. Bake at 350° for 20 minutes.
Mix together cookie crumbs, melted butter and cinnamon; press into 8-inch spring-form pan. Refrigerate until ready to use.
Stir together flour, pudding and baking powder. Combine egg, milk and butter; add to dry ingredients. Mix well. Spread in greased 8 x 8 x 2-inch pan.
Grease casserole dish. Lay in potatoes. Mix soup, paprika, pepper and cheese. Pour mixture over potatoes. Cover, bake at 400° for 45 minutes, uncover and bake 10 minutes.
In blender make crumbs. (approx 1 1/4 c.) Pre-heat oven to 375°. Mix crumbs, sugar, and butter and press in bottom and sides of pie pan, bake 8 min. Cool. Ready for use.
Put on top of cake while cake is hot. Place in broiler. Cook until it bubbles and browns. (Add cup of nuts if you like.)
In each of 4 glasses, pour 1/2 cup wine and 1/2 cup ginger ale. Top with frozen peach slices, cantaloupe or honeydew balls or grapes. Makes 4 servings.
Sift flour, baking soda and salt. Preheat oven to 325°. In a large bowl, beat oil, eggs, sugar and vanilla until blended. Stir in flour mixture. Blend in apples and nuts. Pour in a greased Bundt pan. Bake for 1 1/2 hours.
Drain peach slices, reserving syrup. Add enough water to measure 1 cup. Heat liquid to boiling; remove from heat. Add gelatin and stir until dissolved. Add ice cream by spoonfuls, stirring until melted. Chill in freezer about 10 minutes or when mixture mounds when spooned, stirring once. Divide half of the mixture among 6 parfait glasses. Reserve a few strawberries for garnish. Top gelatin with remaining strawberries and peach slices. Divide remaining gelatin mixture among parfaits. Top with strawberries. Chill until serving time.
Grate potatoes and onion into milk. Blend in flour, egg and salt. In skillet, heat 1-inch shortening or oil. Drop tablespoons of batter into hot fat and brown on both sides. Drain on paper towel. Serve with applesauce or sour cream.
Saute onions with butter. Combine cooked broccoli, rice, cheez whiz and soup. Put in casserole dish. Bake at 350° for 45 minutes or until golden brown. Serve 6-8.
Melt butter, add flour and milk. Bring to a boil. Add chipped beef and stir constantly. Serve over toast.
Mix the first 4 ingredients; cook until spins a thread when dropped from a spoon. Remove from fire. Add the pecan halves while still hot or warm. Toss with fork until all nuts are coated and mixture thickens. Pour out and quickly separate with forks. Cool and store in tins. Can be frozen in freezer, but be sure to let them thaw to room temperature.
Cook squash until tender and mash slightly. Mix together with first 5 ingredients. Top with buttered cracker crumbs. Bake at 350° in greased casserole for 40 minutes or until crumbs are browned and center is firm.
Mix margarine and wafer crumbs together. Press into 13 x 9-inch pan. Add 1 layer sliced bananas. Combine milk with lemon juice and spread over bananas. Spread drained pineapple over mixture. Spread whipped topping on top with coconut and cherries.
Combine chicken, tomatoes, soups, broth, chili powder, onion and oregano in saucepan. Simmer 10 minutes. Layer Doritos, chicken mix and cheese in a 9 x 13-inch baking dish. Repeat layers. Bake at 350° until heated through.
You sill need wooden sticks or skewers. Drain and dry chunks of pineapple between paper towels. String on wooden sticks or skewers 4 or 5 each. Freeze.
Prepare stuffing according to package directions. Combine milk and meat. Divide into 5 patties. On wax paper, pat each patty into a 6-inch circle. Put 1/4 cup of stuffing in center of each patty. Bring sides of patty up, seal over stuffing. Place in 1 1/2-quart casserole dish. Combine remaining ingredients. Heat and pour over meat. Bake, uncovered, 45 minutes at 350°.
Thaw hash browns. In bowl combine potatoes, melted butter, slat and pepper. Press mixture in bottom and up sides of 6 ungreased 10-ounce bowls (aluminum tart pans work well).
To thaw, unwrap chicken and place, breast side down, on a microwave roasting rack in a 12 x 8 x 2-inch baking dish. Microwave at Medium-low (30% power) for 10 minutes. Turn chicken, breast side up; shield wing tips, tail and ends of legs with foil. Microwave chicken at Medium-low for 10 minutes, or until chicken is soft but still very cold. Run cold water inside chicken until giblets can be removed; reserve giblets for other uses. Rinse chicken cavity with cold water until chicken is no longer icy. Pat dry.
Blend all ingredients except brown sugar and nuts in large mixer bowl.* Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool, with prepared Dream Whip whipped topping, if desired.
Melt 1 stick margarine in the 9 x 13-inch pan and add graham cracker crumbs. Press in bottom of pan to make a crust.
Cook sausage until done. Crumble, then drain. Prepare 9-inch premade or from scratch pie shell. Mix cheese and sausage; sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and eggs in bowl. Combine remaining ingredients and add eggs to mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Yields 6 to 8 servings.
Mix and put in ice cream freezer. Add milk to fill line. Use 2 bags of ice and rock salt.
Squeeze spinach until dry. Stir together spinach, sour cream, mayonnaise, soup mix, chestnuts and onions. Cover and refrigerate for 2 hours. Serve with rye or pumpernickel bread cubes.
Preheat oven to 350°. Cook and drain broccoli. Add all other ingredients. Mix well (you may need to use your hands). Bake in 9 x 13-inch baking dish or large casserole dish, uncovered. Bake about an hour, until brown.
Brown ground beef and drain off grease. Add seasoning mix using only 1/2 cup water. Pour into crock-pot and add the rest of the ingredients. Mix completely. Keep warm in crock-pot.	Serve with nacho chips.
Preheat oven to 350°. Butter and lightly flour 2 round cake pans. Cream butter and slowly add sugar, beating until light. Add egg yolks, mandarin juice and mandarin rind and beat well. Mix flour, cornstarch, salt and baking powder. Stir dry mixture into butter mixture, blend until smooth. Beat egg whites in a separate bowl until stiff, not dry. Gently stir 1/3 of the egg whites into the first mixture, then fold in remaining whites. Spread batter in the pans and bake for 30 to 40 minutes, or until a straw comes out clean. Cool in pans for 5 minutes before turning out onto racks. Frost with Buttercream Icing.
Combine flour, poultry seasonings, salt and peppers in a bowl. Whip eggs in anothe rbowl. Crush crackers in a third bowl. Coat each piece of chicken in flour, then egg cracker crumbs and in flour again. Pour oil into frying pan and heat to about 350°. Add chicken, cover and fry for 15 minutes. Turn chicken over and pour white worcestershire over chicken, cover and cook another 10-15 minutes, or until chicken is cooked through.
Mix and cream margarine, sugar and egg yolks. Mix flour, baking soda, cinnamon and cloves. Combine with creamed ingredients. Add vanilla, buttermilk, dates and walnuts. Drop by teaspoonfuls and bake 10 to 15 minutes at 375°. Makes a bunch!
Cook macaroni and drain. Brown meat and drain. Mix meat, macaroni, Miracle Whip and spaghetti sauce. Heat on medium, stirring occasionally. Top with cheese. Serves 4 to 6.
Mix together.	Grease frying pan. Pour mixture into pan. Bake at 450° for 25 to 30 minutes.
Heat oven to 350°. Mix all the ingredients together. Form into small balls. Use an 11-inch Corning Ware pan. Pour soup over meat balls (mix 1/2 can water with soup first). Bake for 30 minutes. Top with cheese.
Chop onions, peppers and cucumbers; sprinkle with salt and let set 1 hour. Drain. Mix remaining ingredients and add to cucumber mixture. Cook at rapid boil for 20 minutes. Put in jars and seal.
1. Spread almonds in a shallow pan; toast in a 350° oven until lightly browned (about 5 minutes) and set aside.
Mix the last four ingredients together. Stir until dissolved before pouring over the pickle mixture. Mix well and put in jars and put in freezer.
Mix together by hand. Put in greased oblong cake pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together and pour in 9-inch pie pan. Bake 35 minutes at 350°. This makes its own crust.
Slice hot dogs lengthwise and insert a couple of strips of onion and bell pepper. Wrap the dog with bacon and insert about three toothpicks through the side (equally spaced) to hold parts together. Grill on barbecue grill until bacon is done. Slice into three pieces and place in serving bowl with barbecue sauce. Keep warm when serving.
Beat together eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool on rack 10 minutes. Remove from pans. Cool completely before slicing.
Cream margarine until soft. Blend sugar until creamy. Add vanilla; stir in flour and pecans. Roll dough into small balls and place on well-greased cookie sheet. Bake at 300° for 45 minutes. Roll puffs in powdered sugar while hot and again when cold.
Saute the sliced onions in the margarine until tender. Layer in casserole dish: 1/2 onion mixture, 1 cup grated cheese, 1/2 can soup and 1/2 stack Ritz crackers (crushed). Repeat layers. Bake at 350° for 45 minutes, or until crackers are brown.
Place all ingredients except cinnamon sticks and apple slices in a large saucepan. Heat until cider starts to bubble, but do not boil. Pour into mugs and garnish with cinnamon sticks and apple slices. Serves 8.
Mix all ingredients thoroughly. Place in a greased loaf pan and bake at 350° for 75 minutes. Let stand 10 minutes before slicing.
Preheat oven to 425° and butter casserole dish. Lay fillets in dish. Sprinkle sliced onion over fish. Lay tomato slices, alternating with zucchini, down middle of fish. Place more tomato slices around the edges of casserole dish. Brush fish and vegetables with remaining oil. Bake for about 20 minutes until done. Sprinkle with salt, pepper and chopped herbs. Serves 6 to 8.
Brown pork chops in 1 Tbsp. vegetable oil. Remove from pan. Stir in rice and cook until browned. Stir in water. Bring to a boil, stirring to remove browned bits from bottom of pan. our rice mixture in bottom of a large flat casserole dish. Place pork chops on top of rice. Sprinkle with salt, pepper, onion salt and garlic salt. Bake covered.
Pare cucumber with a potato peeler and scoop out the center with a corer or small sharp knife. Beat the cottage cheese with the parsley, chili sauce and Worcestershire sauce until well blended. Stuff the cucumber and chill. To serve, cut into 1/4-inch slices. Makes about 24 slices (approximately). One slice contains 5 calories.
You may use your own stuffing recipe or use Stove Top Stuffing. I usually add 6 or 8 slices of bread to 1 box of Stove Top. Mix in a separate bowl; set aside.
Place single pieces on cookie sheet. Bake at 350° for 45 minutes. Serve with wild rice (Uncle Ben's) with added cooked wild rice and slivered almonds.
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate two hours or up to 4 days.
Cook hamburger until crumbly. Add onions and green pepper. Cook until pepper is tender. Stir in tomatoes, rice, chili powder, salt and pepper. Pour into 2-quart baking dish. Cover and bake at 350° for 1 hour. Uncover last 15 minutes. Serves 6 to 8.
Mix oleo. Add milk and vanilla; mix. Add powdered sugar. Knead and roll into small balls. Make a hollow indention with thumb. Place cherry in the indentation; push dough up over cherry and roll into ball again. Use a toothpick to dip each ball into melted chocolate.
Mix all of the ingredients together except the flour. Add flour after all is mixed well. Pour into 2 unbaked pie crusts. Bake at 350° for 40 minutes. If you refrigerate, the chocolate chips will be crunchy. If you don't the chips will be soft. Good either way.
Beat the eggs and spices together in a medium bowl. Stir in green pepper, onions and tomato. Microwave mixture on High for 3 1/2 to 5 minutes or until the eggs are soft-set, stirring 2 to 3 times during cooking. Sprinkle eggs with Monterey Jack cheese. Cover and let eggs stand for 1 to 2 minutes or until the cheese melts. Makes 4 servings.
Slice cucumbers and onions (usually a 3 to 1 ratio) and place in gallon jar. Mix other ingredients and pour over top. Cover and place in refrigerator. Stir or shake occasionally.
Mix together. Will be lumpy. Fry on lightly greased griddle. Serve with maple syrup or jelly.
Bake yellow cake mix according to directions in a 13 x 9-inch sheet cake pan. While cake is still warm, use a wooden spoon handle and poke holes across top of cake. Mix cream of coconut and Eagle Brand milk together and pour over cake. After cake has cooled and absorbed mixture, mix the vanilla pudding and milk. Beat until thick. Spread over cake and refrigerate overnight. Spread Cool Whip over cake and sprinkle with toasted coconut.
Heat oven to 350°. Grease a baking sheet. Cook and drain spinach. Add cheese and onion. Blend in eggs. Stir in croutons and butter. Shape into 1-inch balls. Bake 15 minutes 1/2 inch apart. Makes 36. Can freeze for 1 week. Don't thaw. Bake for 20 to 25 minutes.
Mix together and spread over butterscotch pudding. Top with remaining Cool Whip. Sprinkle top with chopped nuts.
Combine all ingredients. Pour into muffin cups. Freeze until firm. Store in plastic bag.
Preheat oven to 425°. Place oleo in iron skillet and slide it into the oven. Leave in oven until oleo melts. In mixing bowl, combine flour, eggs and milk. Beat until blended. Pour batter into hot skillet (do not stir oleo). Return to oven; bake 15 minutes. Remove and sprinkle with powdered sugar and cinnamon. Return to oven for 3 minutes. Serve with syrup.
With an electric mixer, beat eggs in mixing bowl until fluffy. Add all remaining ingredients, except nuts, and continue beating until sugar and pistachio pudding dissolve. Pour mixture into cream can. Freeze as directed. Fold nuts into mixture after processing but before hardening.
Make a paste with a little milk. Gradually add the remaining ingredients. Chill overnight or all day.
Grate cheeses. Place in buttered casserole. Place green chilies over cheese. Pour beaten eggs over all. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Chop onions and green peppers. Mix together all ingredients in bowl and mix well. Shape into meat loaf. Place in a greased loaf pan. Bake uncovered for 1 hour.
Preheat oven to 350°. Dip chicken in mixture of butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with one package of dry dressing mix. Bake 30 to 40 minutes. Sprinkle with paprika. Serve with celery sticks and the other package prepared dressing mix.
Bring to a boil the oleo, water and cocoa.; Mix into a large mixing bowl the sugar, flour, baking soda, salt and vanilla. Add the eggs and sour cream. Pour on greased cookie sheet and bake at 350° for 15 to 20 minutes.
Grease and flour 2 loaf pans. Preheat oven to 350°. Combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder. Set aside. Beat eggs until frothy. Add oil, sugar and vanilla, beat until foamy. Stir in zucchini and pineapple. Add dry ingredients and mix well. Pour into pans. Bake for 1 hour (60 minutes). Cool 10 minutes then remove from pans.
Preheat oven to 350°. Combine flour and mustard. Cut steak into serving size pieces. Sprinkle with salt and pepper and cover with flour mixture. Brown in hot oil. Transfer into 8 x 8-inch dish. Combine remaining ingredients and pour over meat. Cover and bake 2 hours or until very tender.
Cream butter. Add sugar, then eggs, one at a time, beating well. Sift dry ingredients together; add alternately with mix to butter and nuts. Add vanilla. Bake in a 10-inch tube pan for 1 hour at 350°.
Sift flour, baking soda, salt, and sugar; set aside. Cream margarine and blend in lemon rind. Add flour mixture, buttermilk, and vanilla; mix until flour is damp, then beat for 2 minutes at medium speed. Add eggs and beat 1 minute longer. Pour into two 9 inch cake pans that have been greased and floured. Bake in preheated oven for 30 minutes at 350°.