HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms in hot oil. Remove and set aside. Flour meat lightly; brown in hot oil. Add mushrooms, salt, pepper and wine. Cover and simmer 20 minutes. Serves six.
Mix all ingredients together. Bake at 350° for 1 1/2 hours or until desired thickness. Stir every 20 to 30 minutes while baking.
Mix cinnamon and NutraSweet in a shaker bottle. Slice margarine (very thinly) over top of dough. Sprinkle with cinnamon and NutraSweet mixture until completely covered. Roll dough jelly roll fashion. Cut into 1/2-inch slices. Place slices in pan. Sprinkle with more cinnamon/NutraSweet. Bake at 400° for 10 to 12 minutes or until browned.
Shape into balls. Do not bake balls too small. They will shrimp when cooked. Bake in oven at 350° for 30 to 45 minutes. Drain off grease. Simmer in gravy for 2 hours.
Cut dates in pieces. Put in bowl with 1 cup boiling water. Sprinkle soda over. Let cool, then add sugar, shortening, sugar and egg. Add date mixture. Stir in flour and salt. Fold in nuts. Bake 1 hour in a slow oven, about 325° to 350°. Makes about 2 small loaves or 1 large loaf. Can use raisins in place of dates.
Heat oven to 350°. Grease bottom of a 9 x 5 x 3-inch loaf pan or 2 smaller pans. Mix all ingredients. Beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean. Bake 9-inch loaf 60 to 70 minutes; 8-inch loaf, 50 to 60 minutes. Cool slightly. Loosen from sides of pan. Remove from pan and cool completely. To store, wrap and refrigerate no more than 1 week.
Mix first 6 ingredients together. Use teaspoon to make meatballs. Put on cookie sheet. Bake at 350° for 20 to 30 minutes or until done. Mix Prego and tomato sauce. Add meatballs. Cut up green pepper into sauce with meatballs. Cook on medium heat for 1 1/2 to 2 hours. "Makes great meatball hoagies!"
With mixer, beat cream	cheese. With wooden spoon, mix in shredded dried beef, onion, garlic salt and Worcestershire sauce. Mix thoroughly. Shape into ball and refrigerate. Serve with crackers.
Blend squash and onions and cook. Mix squash and corn bread crumbs together. Mix oleo, egg, milk and soup together and add to squash and onions. Put in casserole dish and bake at 375° for 30 minutes.
Mix well; store in an airtight container. Use 1/3 cup mix to 1 cup hot water.
Place all ingredients, except milk and eggs, in a bowl. Work together until firm, like cornmeal (at least until butter is worked into flour).
In 2-quart saucepan, cook butter, brown sugar and corn syrup. Cook for 2 minutes. Add baking soda to mixture. This will cause mixture to foam. Put corn puffs in large roaster pan. Pour caramel mixture over corn curls and stir until mixed. Place in 250° oven for 45 minutes. Stir every 10 to 15 minutes. Remove from oven and pour on wax paper. Break apart.
Make bite size balls. Put on greased cookie sheet. Bake at 350° for 20 minutes.
Brown and drain sausage. Mix all ingredients. Pour into pie shell. Bake at 350° for 40 minutes.
Grease 1-quart casserole with butter. Mix together cornflakes, lemon rind and cinnamon. Arrange alternate layers of cornflake mixture and the apples, beginning and ending with the cornflakes. Combine orange juice with the sugars; pour over the top. Bake in preheated 375° oven 30 minutes or until apples are tender and top is browned.
Saute the garlic, onions and 1/4 cup salad oil very slowly (approximately 10 minutes). Add shrimp to sauteed mixture. Cook slowly about 7 minutes, stirring frequently. Cool. In a bowl combine the remaining ingredients. Add shrimp. Push well down in the liquid. Cover and refrigerate for 24 hours. Serves 4.
Cream room temperature margarine and Crisco. Add sugar. Add eggs, spices, baking powder and baking soda-milk mixture, mixing well with mixer after each addition. Add flour, 1 cup at a time, mixing after each, until consistency is pliable. Chill dough.
Combine all ingredients; mix well. Serve as a dip with your favorite fruits prepared in bite size pieces.
Mix cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add 2 eggs mix until blended. Pour into pie crust. Bake at 350 degrees for 40 minutes until center is almost set.
Beat egg whites until frothy. Add sugar gradually and beat until stiff. Add salt, chocolate chips and nuts. With spoon, drop by teaspoonful onto foil-lined cookie sheet. Place in 350° oven; leave oven on for 1 minute. Turn oven off and let cookies remain in oven overnight.
Preheat oven to 375°. Sift together flour, cornmeal, sugar, salt and baking powder. Add cheese, milk, egg and shortening. Beat with rotary beater about 1 minute or until smooth. Pour into greased 8-inch square pan. Bake 30 minutes. Cut into squares and serve while hot.
Combine cornstarch, flour, baking powder, salt and pepper. Stir in water and egg, slightly beaten. As you dip the vegetables, stir batter occasionally. Heat oil to 375°.
Put dry pudding mix in large bowl. Add all the rest of ingredients. Mix or fold together until mixed thoroughly. Refrigerate overnight.
Bring noodles to boil and let them simmer until softened. Brown hamburger meat; pour off excess fat and add the spaghetti sauce to the meat. In an oblong pan, begin layering your ingredients, starting with the meat mixture, next lay 3 pieces of the lasagna side by side. Sprinkle 1/2 of the cheese on top of the noodles. Put the remainder of meat on top of the cheese, then noodles and end with the cheese. If you like to keep a little of the sauce to sprinkle on top of cheese. Bake at 350° for 10 minutes. Eat!
Make stuffing as directed. Set aside. Mix rice, milk, mushroom pieces and soup in a baking dish. Lay chicken breasts on top and put stuffing on top of chicken. Bake at 350° for 1 1/2 hours. Serves 4.
Cook all meats until tender and then grind meats, tomatoes and onions. Mix all this until onions are tender. Can add more salt and pepper to taste. Makes about 2 1/2 to 3 gallons.
Roll out dough, not quite as thin as pie crust. Put sausage on top and roll. Place in refrigerator for 2 to 3 hours to chill. (For faster results, place in freezer for 1 hour.) Take out and cut; place on cookie sheet and bake until golden brown.
Combine water, shortening, sugar and salt in a small saucepan. Cook, stirring constantly, until shortening melts. Let cool to lukewarm (105° to 115°). Dissolve yeast in mixture. Add egg; mix well. Stir in flour.
Combine sugar, mustard, salt, onion and 2 tablespoons of vinegar in blender or mixer. When well mixed, add oil very slowly, beating constantly. Add remaining vinegar (never stop blending) and lemon juice and beat until thick. Stir in celery seed. Store, covered, in refrigerator.
Mix all together. This stuffing is really good with ham steaks. Can be used with any meat or poultry.
Drain pineapple. Heat juice (1 cup) to boiling. Pour on jello. Cool. Whip cream. Mix in Philadelphia cream cheese. Add pineapple to jello. Add cherries, nuts, cream cheese and whipping cream. Pour in shallow pan or mold. Chill overnight or several hours. Serves 8 or 10.
Grease 2-quart casserole dish. Fill half full of sliced raw potatoes and onion. Add 1/2 pound raw hamburg meat, broken into pieces. Salt and pepper. Mix 2 soups and liquid and pour over. Cover and bake in oven for 1 1/2 hours at 350°. Serves 6 to 8.
Mix all together and put in a baking dish. Bake for 30 to 40 minutes at 350°, uncovered.
Combine meats, crackers and egg mixture in large bowl. Form meat balls and roll well in flour. Brown well in oil in skillet (6 or 7 at a time). Transfer meat to oven baking dish. Dilute soup slightly with water. Pour over meat balls. Bake covered in 350° oven for 1 hour. Serve over prepared rice. Freezes well.
Mix all ingredients together except bread. Dip bread in mixture. Cook in buttered grill until both sides are golden brown.
Stir Cheddar cheese in butter and melt slowly. Add salt, dry mustard, cayenne and Worcestershire sauce. Stir in slowly the evaporated milk with water. Remove from heat and beat in egg yolk. Serve at once over hot buttered toast.
Brown ground beef in skillet. Mix next 5 ingredients together and pour over beef. Simmer for 15 to 20 minutes. Cook and drain egg noodles. Mix together sour cream, cream cheese and green onions. Assemble in 9 x 13-inch pan: noodles; sour cream mixture; meat sauce and cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and flour six (9-inch) round pans. Blend sugar, molasses and shortening. Add eggs, one at a time, beating well. Add flour alternately with milk. Add salt, soda and spices. Mix until smooth. Pour 1 cup batter into each pan. Bake 15 to 18 minutes at 250°. Let cool. Stack layers, spreading applesauce generally between layers. Sift confectioners sugar on top layer. Can also use apple butter.
Heat the vegetable oil over medium heat in a medium-sized skillet. Add the onion slices and saute for about 7 minutes until golden and limp. Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt. Pour in the water; stir. Bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes. Serve over hot dogs.
Mix pudding, milk and sour cream. In a punch bowl, layer cake, pudding and strawberries. Top with Cool Whip. (Make several layers for a pretty dessert.)
In shallow dish, combine flour, salt and pepper. Dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In same skillet, add cranberries, water, brown sugar, nutmeg and vinegar, if desired. Cook and stir until cranberries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20 to 30 minutes or until chicken is tender, basting occasionally, with the sauce. Serve over rice. Yields 4 to 6 servings.
In a blender, combine all ingredients and blend until smooth. Place in jar and refrigerate. Excellent on lettuce salad or fruit salad.
Grease muffin tins. In a small bowl, combine egg, shortening, sugar, milk and bran. Sift dry ingredients together and add to liquid mixture. Just mix until dry ingredients are moistened. Fill muffin tins 2/3 full. Bake 20 to 25 minutes. Yields 12 muffins.
Mix all ingredients together. Pour over slaw and let set for 1 hour or refrigerate overnight.
Cook macaroni; drain and cool. Add vegetables and mix well. Combine milk, vinegar, sugar, mayonnaise, salt and pepper. Add to macaroni mixture. This will be almost soupy, but as it chills the liquid will be absorbed. Mix thoroughly. Chill at least 4 hours (or overnight) before serving.
Bring sugar, milk, butter, cocoa and salt to boil in pan. Boil one minute. Remove from heat and quickly stir in remaining ingredients. Drop by teaspoon onto waxed paper. Cool.
Heat oven to 350°. Butter a 13 x 9-inch pan. Line bottom and long sides with foil. Heat condensed milk and chips over low heat, stirring until chips melt. Combine flour, soda, and salt. Beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy. Beat in flour mixture until dough just comes together. Reserve 1/2 cup dough. Press remaining dough into bottom and 1/2 inch up sides of pan. Pour butterscotch filling onto dough. Crumble remaining dough on top. Sprinkle with pecans. Bake until crust is golden brown, 30-35 minutes. Cool. Using foil, lift from pan and cut into squares.
Mix all ingredients and pour in pie crust and bake at 350° for 50 minutes.
Cook sugar and syrup in water until syrup spins a thread. Add nuts and cook until golden brown. Syrup will look like it's burning. Remove from heat and add remaining ingredients. Stir while it is bubbling. Pour onto greased aluminum foil. Spread thin.
Sift flour, baking powder, salt and cocoa in bowl. In another bowl, cream oil and 1 1/2 cups sugar. Add eggs, one at a time. Mix well. Combine buttermilk and soda. Mix well. Add to oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla. Mix well. Spoon into two greased 9-inch round pans. Preheat oven to 350°. Bake for 25 to 30 minutes. Combine milk and remaining sugar in saucepan. Bring to a boil. Spoon evenly on each layer. Cool and frost.
Place all ingredients in a plastic bag and shake well. Put each piece of chicken in bag. Shake well and cover each piece with flour. Pour oil in frying pan; heat. Place chicken in pan. Fry on stove top at medium heat until chicken is golden brown.
Mix warm water and marshmallows and let stand for 5 minutes. Add remaining ingredients and mix well. Shape into a roll about 2 1/2-inches round. Roll in additional crushed graham cracker crumbs. Refrigerate 24 hours. To serve, slice and top with whipped cream.
Let sausage stand until room temperature. Grate cheese and mix with sausage. Mix Bisquick with cheese and sausage. Drop from spoonfuls and bake at 350° for 15 minutes or until brown.
Mix first 6 ingredients well. Add the rest and mix well. Pour into Bundt cake pan. Bake at 350° about 1 hour or until done.
Mix all ingredients together and drop by teaspoonfuls onto a greased pan. Dough will be "pulley." Bake at 400° until done.
Combine all ingredients and shape into meatballs. Brown in oven at 350°. Use with your favorite sauce (Ragu or Prego).
Cook shrimp in lightly salted boiling water until pink; drain and cool. Carefully remove the shell from each shrimp; devein shrimp. In blender, combine vinegar, honey and curry powder; cover and blend 5 seconds. Through the opening in the lid of blender, on slow speed, gradually add oil into a thin stream. (When necessary, stop blender and scrape sides.) Cover and chill dressing.
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
Mix together in bowl flour, baking powder, baking soda, salt and cinnamon. In separate bowl, combine carrots, pineapple and black walnuts. Add to flour mixture sugar, cooking oil and eggs. Fold in carrot mixture and bake at 325° for 60 to 70 minutes in tube pan.
Cook stuffing mix according to directions on box. Boil squash in water until tender. Mix squash together with butter. Add onions. Add stuffing mix and cheese, saving a little for the top. Cook at 350° for 20 to 30 minutes.
Cream the butter and gradually add the powdered sugar. Mix until light and fluffy. Add the egg and vanilla. Stir until combined. Sift flour, soda, salt and cream of tartar and gradually add to the creamed mixture. Roll out on a lightly floured board to 1/8-inch thick. Cut into desired shapes and bake for 10 to 12 minutes in a 375° oven. Decorate when completely cool. Makes 4 to 6 dozen.
Mix sugar, oil, vanilla, flour, cinnamon and nutmeg. Add eggs, sour cream, soda and salt. Mix well. Then add apples and pecans. Preheat oven to 350°. Grease and flour 2 large juice cans. Pour equal amount of batter in each can. Bake 1 1/2 to 2 hours.
Brown ground round. Add chopped green pepper; stir. Add chopped onion; stir. Cover until softened, 5 minutes. Add sauce and paste. Add water until desired thickness. Add garlic, oregano and pepper. Simmer 20 minutes. Serve over pasta. Freezes well. Serves 4 to 6.
Saute onions and oleo. Mix rest of ingredients and bring to boil for 2 to 3 minutes. Boil ribs until tender and marinate with half the sauce for several hours or overnight. Bake 30 minutes. Remove and turn ribs over. Add remaining sauce to ribs and bake 20 minutes at 350°.
In a large glass salad bowl, spread the 2 cans of bean dip. Top this with the avocados which have been dipped in lemon juice. Sprinkle this with black pepper. Mix the sour cream, mayonnaise and taco seasoning mix. Spread on top of avocados. Chop the large bunch of onions, including the tops. Layer over sour cream mixture. Chop the tomatoes and layer over the onions. Top them with the ripe olives which have been chopped. Cover with the Cheddar cheese. Chill! Serve with the Doritos.
Brown beef and onion. Drain. Add flour and butter. Lower heat. Add soups and simmer over low heat about 10 to 15 minutes, stirring occasionally. Sprinkle with sherry. Stir in. Add garlic salt and mushrooms. Add sour cream and stir in until heated (do not boil). Serve immediately over parslied, buttered noodles.
Heat oven to 350°. Have a 2-quart casserole dish ready. Mix ziti, 1 cup marinara sauce, 1/2 cup Mozzarella, the Ricotta and Parmesan in the casserole. Top with remaining sauce and Mozzarella. Cover and bake 45 minutes. Serves 6.
Cook rotini al dente. In glass or crystal serving dish, mix rotini, sliced olives, broccoli and carrots. Add dressing and mix gently (not necessary to use all dressing). Refrigerate for several hours (overnight is okay). When ready to serve, break bacon into bits; add cheese and mix lightly. Top with croutons.
Melt butter in a pan. Add brown sugar and heat until thick and bubbly. Pour over cookie sheet, lined with graham crackers evenly fit in one layer. Pour chocolate chips on top. Bake at 350° for 10 minutes or until chocolate chips are melted. Cool completely, then break apart.
To form perfect everlasting, cut roses at their peak. Set in a tray filled with one inch of kitty litter. Cover roses with more kitty litter. Allow to dry in a dark, dry spot for 2 to 7 days.
Mix vanilla, pudding mix and milk until mixture thickens, then add all of Cool Whip. In 9 x 13-inch baking dish, layer graham crackers, then add 1/2 of pudding mix and then second layer of graham crackers. Cover with aluminum foil and chill in refrigerator for about 2 hours, then add chocolate icing mixture to top. Return to refrigerator.
Mix all ingredients. Roll in balls about 1-inch. Save 3/4 cup sugar to roll balls of dough in. Bake at 375°.
Mix ground beef and catsup, press into 9-inch pie pan. Bake for 35 to 40 minutes and drain. Top with potatoes and sprinkle with cheese. Bake another 3 minutes to melt the cheese.
Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Spoon over pastry shells. Serves 6.
Melt butter in a large baking pan to hold single layer of scallops. Stir in oil, garlic, wine, lemon juice, Worcestershire, Tabasco and salt. Mix well. Add scallops and toss gently. Marinate 2 to 3 hours in refrigerator.
Cook pasta according to directions and cool. Cut up seafood into small pieces. Combine all ingredients except ketchup; mix well. Add ketchup until salad looks almost like a Russian dressing (or Thousand Island) color. Mix again.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Mix flour, sugar, baking powder, salt and nuts thoroughly in a bowl. Mix eggs and oil, then bananas in a small bowl. Add to dry ingredients; stir well. Pour into loaf pan. Bake for 45 to 50 minutes, or until firm to touch. Cool on rack. Remove from pan after 10 minutes.
Mix all ingredients thoroughly except bread and chill for two hours or overnight. Hollow out the bread. Cut the center into small cubes. Put dip in hollowed bread bowl. Serve the dip with the bread cubes. May also add an assortment of raw vegetables to be dipped.
Mix all ingredients together, adding the 7-Up last. Chill in a 9 x 9-inch pan.
In a large bowl, mix the cake mix, eggs, oil and water. Stir until you have a thick creamy mixture. Add chocolate chips and with a teaspoon, drop onto a lightly greased cookie sheet. Make sure they are spaced evenly apart, because the mixture will spread while cooking. Bake in the oven at 375° for 6 to 8 minutes.
For the first layer, spread evenly in a casserole dish the refried beans. Second layer, mix together avocados, 1 cup sour cream and 1 tablespoon lemon juice. Spread evenly over beans. Third layer, mix together 2 cups sour cream, taco mix, garlic salt and pepper. Spread evenly over avocado mix. Next, sprinkle tomatoes, onions, then olives in layers, then a layer of Cheddar cheese, next a layer of Monterey Jack cheese. Heat to melt cheese. Use tortilla chips for dipping.
Heat salsa in saucepan. In skillet quickly fry tortillas in oil until soft. Remove and keep warm. In skillet fry eggs in butter or oleo until white are set, but yolks are soft. Place tortillas on baking sheet and set one fried egg on each tortilla. Spoon salsa over eggs and sprinkle cheese on top. Slide baking sheet under broiler to melt cheese until bubbly. Serve immediately on warmed plates. Serves 4. Very good.
Mix together. Pour into a 9 x 13-inch buttered pan. Bake in a 350° oven for 30 to 35 minutes.
Place ham slices on buns. Layer with pineapple and cheese on top. Heat for approximately 10 minutes in a 350° oven. Add bun top and heat for a couple of minutes more. Makes a very different, filling sandwich. May be served with fruit salad or tossed salad for a very easy meal.
Combine chicken, rice, soup, mayonnaise, eggs, onion and salt. Mix well. Pour into a 1 1/2-quart casserole dish. Toss corn flakes and butter. Sprinkle on top of casserole. Bake at 375° for 45 minutes.
Mix approximately 2 tablespoons cornstarch with some of the pineapple juice to thicken. It will turn a nice translucent caramel color. Pour over ham last hour of cooking.
Preheat oven to 350°. Mix butter, pudding, sugar, milk and cinnamon until smooth. Separate each can of biscuits into 10 pieces and cut each biscuit in half. Put in mixture and coat each piece. Spread biscuits evenly in a deep dish. Put chopped nuts on top and bake for 20 minutes.
Roll pastry to fit into a 12-inch pizza pan. Bake at 425° for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth. Pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield: 6 main-dish or 18 appetizer servings.
Precook whole cauliflower in boiling salted water 12 to 15 minutes. Drain. Place in an ungreased shallow baking pan. Sprinkle with salt (optional). Combine mayonnaise or salad dressing with mustard. Spread over cauliflower. Top with cheese. Bake at 350° for about 10 minutes or until cheese is melted and bubbly.
Combine syrup, sugar and water in saucepan. Stir until mixture begins to boil; cook without stirring until few drops form hard ball when dropped in cold water. Remove from heat. Add butter, vanilla and food coloring. Butter hands and form balls.
Beat eggs, add milk, shortening, salt, meal, soda and baking powder and mix well. Pour into hot greased pan, put in hot oven (450 degrees) for about 25 to 30 minutes.
Combine egg, milk, oil and vanilla. Sift together flour, sugar, soda, baking powder, cinnamon, nutmeg, cloves and salt. Add to liquid and mix. Bake at 350° about 25 minutes.
Brown beef in a saucepan over medium heat, stirring to crumble. Drain off drippings. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 to 25 minutes or until potatoes are tender. Freezes well. Makes 4 servings.
In a large bowl, combine 2 cups of the graham cracker crumbs, marshmallows, dates and walnuts. Stir in cream; mix thoroughly. Shape into a 14 x 3-inch log. Roll in remaining graham crumbs. Wrap tightly in plastic wrap. Refrigerate at least 6 hours or overnight. Slice. Makes 10 to 12 servings.
Wrap meat in foil and roast in 425° oven. When done, cut or shred meat into small pieces. Make dumplings by mixing flour, salt and sour cream until dough feels like biscuit batter. Make dumplings about the size of the end of your finger. Drop into boiling water. Cook about 5 minutes. Mix sauerkraut and pork with the butter and a tablespoon of brown sugar. When heated, add dumplings and serve.
Combine all ingredients thoroughly. Pack firmly into an ungreased loaf pan. Bake in 350° oven for 1 hour and 15 minutes. Let stand at least 5 minutes before slicing. Makes 8 servings.