HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat strips in 1/4 cup butter. Push meat to one side; add mushrooms and onion. Cook just until tender. Add broth. Heat to boiling. Blend sour cream and flour; stir into broth. Cook and stir until mixture thickens (sauce will be thin). Season to taste. Serve over rice or buttered noodles. Makes 4 to 5 servings.
Melt margarine in baking dish. Combine sugar and flour; stir in milk. Add baking powder, salt and egg, mixing well. Pour into baking dish. Add 1 cup fruit in center of batter. Bake at 400°. Yield: 6 servings.
Cream together brown sugar and shortening. Add bananas, vanilla and egg. In separate bowl combine soda, flour, salt and baking powder. Add sour milk to brown sugar/banana bowl and stir thoroughly. Add nuts if desired. Pour into bread pan after spraying generously with Pam. Bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
Brown chili meat and drain grease. Add all other ingredients and cook slowly for 3 hours.
Brown hamburger and onion and season with salt, pepper and garlic. Drain hamburger of grease and sprinkle with Parmesan cheese. Cook noodles; drain and add enough milk and butter to keep moist. Sprinkle with Parmesan.
Combine in saucepan the cornstarch and sugar. Mix well; combine and add egg yolks and syrup from pineapple and cocktail. Blend well. Cook over medium heat, stirring constantly, until thickened. Cool thoroughly. Fold in cream, walnuts, marshmallows, crushed pineapple and fruit cocktail. Cover and chill overnight. Just before serving, you may add bananas. Serve on lettuce leaves.
Boil vegetables until just tender; drain well and put in shallow casserole dish (approximately 8 x 8-inch). Salt and pepper vegetables. Place slices of Velveeta cheese to cover top of all vegetables. Make crumb topping of oleo and crackers. Sprinkle over top. Bake at 350° until cheese melts, approximately 20 to 30 minutes. This can be made ahead of time and refrigerated until mealtime.
Cook the first 4 ingredients in 3 tablespoons oil until soft, but not brown. Add meat and stir until meat loses red color. Add tomatoes, tomato sauce and tomato paste. Cook for 1 hour.
Cook squash in small amount of water until tender. Drain well and mash. In a separate bowl, beat eggs. Saute onion in margarine. Add squash, eggs, milk, brown sugar and salt to onions. Mix well. In buttered 2-quart casserole dish, put 1 layer of crackers, 1 layer of squash mixture and 1 layer of cheese. Repeat 3 layers; top with cracker crumbs and dot with butter. Bake, uncovered, at 350° for 45 minutes.
Preheat oven to 400°. Combine soup, eggs and milk. Stir in muffin mix just until blended. Gently fold in sausage. Grease 9-inch baking pan. Pour in mixture and bake 20 minutes or until toothpick comes out clean from center. Serves 6.
Cream butter, Crisco and sugar. Add eggs, 1 at a time. Sift flour and baking powder. Add alternately flour, milk and extracts to mixture. Bake in tube pan 1 hour and 15 minutes at 325°.
Stir milk into soup until well blended and remaining ingredients. Pour into well greased 1 1/2 qt baking dish. Store covered in refrigerator 3-4 hours or overnight. Bake uncovered at 350° for 1 hour. Serves 4-6.
Melt butterscotch morsels over hot water in double boiler. Add oil, marshmallows and noodles. Drop by spoonfuls on cookie sheet or wax paper.
Heat oven to 350°. Mix about half the cake mix, the peanut butter, margarine, water and eggs in a large bowl until smooth. Stir in remaining cake mix. Shape dough into 1-inch balls. Roll balls in chopped peanuts. Place about 3 inches apart on cookie sheet sprayed with Pam. Press thumbprint deeply in center of each ball. Bake 8 to 10 minutes. Cool. Fill thumbprints with jelly. Makes about 6 dozen.
Saute chopped vegetables in oleo for about 20 minutes on medium heat. Add soups, Ro-Tel and seasonings. Cook 15 minutes on low heat, stirring frequently. Add seafood and cook 20 minutes. Just before serving, add parsley. You may also add chopped green onion tops. Serve over rice.
Preheat oven to 350°. Sift flour, sugar, soda, salt and cinnamon in electric mixer on "blend" speed; add eggs, bananas, oil, vanilla, nuts and pineapple. Bake in two 10-inch layer cake pans 1 hour and 20 minutes. Cool and frost.
Brown the rice with the margarine. When it is as brown as you like it, add the onion, bell pepper, garlic and cilantro. Also add salt and pepper to taste. Continue to stir until the onion becomes clear looking. Add the tomatoes; stir. Cover; let simmer until rice is done. You may want to add water, also. Just don't add too much; otherwise, you will lose the flavor and it will be flat. Continue to watch it so it does not scorch.
Heat soup. Add dissolved gelatine while stirring constantly. Mash the cream cheese and add soup mixture. Add mayonnaise and mix. Add shrimp and crab meat, then other ingredients. Mix well (with a mixer). Pour into a greased mold and chill.
Cream shortening and sugar. Add eggs, one at a time. Add flour mixture alternately with buttermilk. Add one grated orange rind and vanilla. Bake at 325° to 350°. Bake in tube pan.
Saute green onions (use blades, too) in a little butter or oleo and olive oil. Mix spinach (drained) into skillet. Stir 2 beaten eggs into the mixture and stir until eggs are done. Top with Parmesan cheese.
In a greased 9 x 2 x 13-inch pan dump undrained pineapple and spread evenly. Dump dry cake mix evenly over pineapple. Cut margarine into thin slices and cover cake mix. Sprinkle pecans over top and then sprinkle brown sugar. Bake at 375° 50 minutes approximately.
Melt margarine and stir in dressing mix. In a large baking dish (9 x 13), place a layer of crumbs and a layer of chicken. Dilute mushroom and chicken soups with 2 cans of broth from stewed chicken. Pour soups over the crumbs and chicken. Top well with a few crumbs. Bake at 350° for 45 minutes to 1 hour.
Saute onions and garlic in butter until tender but not browned. Combine in a large saucepan the broth, zucchini, celery, parsley, salt, dill weed, basil and pepper. Heat to boiling. Stir in onion mixture. Simmer 30 minutes. Blend soup in 2 or 3 batches in blender until smooth. Return to pan and stir in milk. Heat. May be served hot or cold. Garnish with grated Parmesan cheese or lemon slices. You can substitute broccoli, spinach or cauliflower for zucchini.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Sift dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice, rind and egg. Pour all at once into dry ingredients. Mix slightly. Carefully fold in cranberries and nuts. Spoon into prepared pans. Bake at 350° for 1 hour.
Mix all ingredients and cook over medium heat until done. Pour into cooked pie shell. Top with beaten egg whites and brown.
First fix crust with first three ingredients. Bake at 350° about 25 minutes. Let cool.
Combine cooked chicken, rice, dressings and chopped ingredients. Prepare and refrigerate 12 to 24 hours before serving. Serve cold.
Dissolve roux in water and boil about 1/2 hour. Add chopped onions. Cook additional 1/2 hour. Add okra. Add salt and pepper to taste with crawfish boil added. Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired. Serve over rice.
Mix chocolate chips, Marshmallow Creme, vanilla, nuts and oleo in big bowl. Cook evaporated milk and sugar together. Stir constantly until boiling. Lower heat and continue cooking for 10 minutes. Pour over mixture in large bowl. Stir until all chocolate is melted. Pour into pans and let set for 4 to 6 hours.
Beat egg whites with electric mixer until foamy. Sprinkle salt and cream of tartar over top and continue beating until point that egg whites will stand upright. Add sugar gradually, beating meanwhile. Add vanilla and mix well. Fold in pecans. Drop by spoonfuls on lightly greased baking sheets. Bake in preheated oven at 275° for 15 to 20 minutes. Yields approximately 5 dozen. Store in airtight container.
Sift flour and salt together. Add powdered sugar, margarine and vanilla. Add nuts. Chill dough. Roll into 1-inch balls. Place on ungreased sheet. Bake until set but not brown. While still warm, roll in powdered sugar. Cool. Roll in sugar again. Bake in a 400° oven for 10 minutes. Makes 4 dozen.
Mix ingredients well. Bake or fry in pones (small cakes) until light brown. If baking, bake at 400° for 15 minutes.
Combine oil and sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt and cinnamon. Mix well. Gradually add to creamed mixture, mixing until blended. Stir in peaches and pecans. Spoon into greased and floured 9 x 13-inch glass pan. Bake at 325° for 40 to 45 minutes. Serve with whipped cream.
Melt the chocolate and margarine over low-medium heat. Add sugar, flour, eggs, vanilla and salt. Pour into a greased and floured 9-inch pie pan. Top with pecan pieces. Bake at 350° for 30 minutes. Makes a brownie-like pie. Good served with a dollop of ice cream.
Mix red devil sauce, vinegar, Worcestershire and soy sauce and pour over chicken. Chicken should be face down. Put in fridge overnight.
Heat oven to 350°. Beat egg whites until foamy and start to get stiff. Add sugar gradually and continue to beat until very stiff. Fold in pinch of salt. Add chocolate chips, chopped pecans and vanilla; mix well. Drop by teaspoonfuls onto greased foil. Place foil on oven rack and turn oven off. Leave in oven overnight. Be sure to turn oven off and put a note on oven "do not turn on."
In 13 x 9-inch pan layer broccoli and sliced Fri Chik that has been sauteed with chopped onion. Mix together next 5 ingredients and pour over broccoli and Fri Chik. Layer on grated cheese and cover with buttered crumbs. Bake 45 minutes at 350°. Serve over rice.
Melt the oleo and cocoa in saucepan. In a medium bowl, mix sugar, flour and eggs. After mixed, add nuts and melted mixture. Chill for 30 to 60 minutes.
Cut the tomatoes in half crosswise. Gently squeeze the pieces to remove the excess juice. Place cut-side up in a small casserole dish. Bake at 350° for 10 minutes. In a small bowl, mix the bread crumbs, Parmesan, parsley, lemon juice, oil and garlic powder. Carefully spoon the mixture over the tomatoes and into the cavities left by the seeds. Bake for 15 minutes or until the tomatoes are softened and the crumbs are lightly browned.
In a large skillet, cook beef, onion and green pepper, half at a time, until meat is brown. Drain off fat. Cook noodles according to package directions; drain well. Return noodles to kettle. Stir in meat mixture and next 7 ingredients. Add 2 cups water and mix well.
Melt butter in microwave. Mix in cocoa, flour, 1 1/2 cups sugar and egg yolks. Add milk. Microwave on High for 3 minutes; stir. Microwave on High 4 more minutes. Stir in vanilla; pour into prepared pie crust. Whip egg whites on high. Gradually add 1/4 cup sugar and 1 teaspoon vanilla; whip until peaks. Fold into pie. Bake at 375° for about 5 minutes.
Heat milk to scalding. Add butter and salt slowly. Stir in corn meal. Boil gently for 1 minute, stirring constantly. Remove from heat. Cool 5 minutes; then stir in well beaten egg yolks. Fold in stiffly beaten egg whites. Pour into greased 5 cup casserole and bake in a 375° oven for 35 to 40 minutes. Serve spooned from dish with butter. Makes 5 servings.
Mix shortening, water, vanilla and egg white. Mix in cake mix, nuts and chips until dough holds together. Shape dough into balls. Place on ungreased cookie sheet. Bake in a 375° oven until almost set. Dip tops in powdered sugar.
Stir all ingredients well. Garnish with boiled eggs, onion rings and paprika. Chill.
Dissolve yeast into water; set aside. Scald milk; add oil, sugar, eggs, salt and flour. Knead and put back into bowl. Let rise; punch down and rise again. Roll into balls; put into greased pan. Let rise again. Bake at 375° for 15 to 20 minutes. Take out and put butter on top.
Mix peanut butter, powdered sugar and margarine; pat into bottom of 9 x 13-inch pan. Melt chocolate and smooth over top. Chill. Cut in squares.
Pound meat with the dull edge of a cleaver to tenderize it. Slice into strips about 2 x 4-inches.
Mix ingredients with water needed for Kool-Aid, lemonade and orange juice. Chill. At serving time, add 7-Up, Sprite or ginger ale. Serves 50.
First, peel and slice potatoes thick and put in kettle. Bring to boil. Remove immediately and drain. Grease crock-pot and layer them in there; cook until done. Sprinkle paprika on top and always end up with soup on top. You can also bake this in a 9 x 13-inch pan for 15 minutes, uncovered and cook for 45 minutes at 375°.
In food processor bowl with metal blade or blender container, combine all ingredients except tomato. Blend until smooth. Spoon into serving dish. Cover. Refrigerate 1 or 2 hours to blend flavors.
Brown beef in 3 quart saucepan; drain fat. Add sauce and water, simmer about 10 minutes. Combine remaining ingredients, except noodles, for filling. Pour about 1 cup of sauce on bottom of 9 x 13 x 2-inch baking dish. Lay 3 pieces of uncooked lasagne on top, followed by about 1 1/2 cups sauce. Spread half of cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce. Cover with foil and bake at 350° 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. Freezes well. Serves 8 to 10.
Heat oven to 450°. Saute onion and green pepper in oil. Remove from heat. Blend in flour. Stir in milk and soup gradually. Cook over low heat 1 minute, stirring constantly. Remove from heat. Stir in ham and lemon juice.
Put in enough flour to make a soft dough. When rolled as thin as possible they are delicious. Be sure to use plenty of flour on the rolling board.
Combine all ingredients, except candy, in a large bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls, using rounded teaspoonful for each. Roll balls in sugar. Place on ungreased cookie sheet.
In a large bowl, beat butter with sugar, egg yolks and dash of salt until blended. Sift 1/4 flour into bowl, beat; add 1 teaspoon ice water. Repeat with remaining flour and 1/2 to 2 teaspoons water, only enough to hold pastry together. Form into ball. Refrigerate at least 1 hour before rolling out.
In medium saucepan, add cooking oil and elbow macaroni. Brown macaroni lightly. Add water and tomato sauce. Add seasonings.
*Alternate fruits may be used: 20 ounces frozen strawberries (thawed), fresh or frozen blueberries, fresh or frozen blackberries.
Boil water; add tea bags to 2 cups of water. Add sugar to remaining cup of water and boil for 7 minutes without stirring. Mix juices. Remove tea bags and add sugar mixture. Let cool and pour into gallon jug (I use 2 half-gallon jugs). Mix half-gallon with 2 liter bottle of 7-Up, Sprite or ginger ale.
Combine butter and water in a medium saucepan. Bring to a boil over medium heat; stirring occasionally. Remove from heat. Add white chocolate stirring until chocolate melts. Stir in buttermilk, eggs and vanilla. Set aside. Combine 1/2 cup flour and pecans, stirring to coat. Set aside. Combine remaining flour, sugar and soda in large mixing bowl. Gradually stir in white chocolate mixture. Fold in pecan mixture. (Batter will be thin.)
Combine yogurt, mustard and horseradish in a large bowl. Add potato, celery, cucumber, onion and chives. Toss lightly to mix well. Chill. Makes 8 servings. Each serving has 60 calories, 2 vegetable and 2 fat exchanges.
Combine all dry ingredients; cut in shortening. Add buttermilk and yeast to mixture. Cover and refrigerate. Will keep for 2 weeks. When ready to use, roll out as much dough as needed. Cut into biscuit-size. Bake in a greased pan at 400° for 12 minutes.
Cut baked potatoes lengthwise. Scoop out potatoes and save the skins. Beat the potatoes with all ingredients, except crab and paprika. Fold in crab meat. Refill potato shells and sprinkle with paprika. Heat about 15 to 20 minutes in a 350° oven before serving. Grated cheese may be sprinkled on top. Very good.
Blend sour cream, soup and eggs. Add rice, spinach, cheese, onion and sliced mushrooms. Put in buttered baking dish. Bake covered at 325° for 45 to 60 minutes.
Blend softened cream cheese and 2 tablespoons oleo until smooth. Add next 6 ingredients. Mix well.
Melt the butter; mix in sugar and cocoa. Add milk slowly. Simmer until thick, about 20 minutes.
Saute green pepper in butter until soft. Pour green pepper into a 1 1/2 qt. baking dish and add corn, pimento, egg and 1/2 cup onions. Bake at 350° for 25 minutes till firm. Add remaining 1/2 cup french fried onions to top. Bake 5 minutes more.
Preheat oven to 350°. In 8-inch square pan, place apple slices. Sprinkle water, cinnamon and salt over apples. Mix flour and sugar together; cut in butter until crumbly. Sprinkle over apples. Bake 40 minutes, uncovered, until the topping is light golden brown and apples are tender. Serve warm with whipped cream or ice cream.
Mix jello with boiling water. Add rest of ingredients and pour into graham cracker crust. Chill.
Mix all ingredients (except cranberry sauce) in a bowl. Roll into bite size balls and insert toothpicks. Bake in oven at 350° for 15 to 20 minutes (golden).
Mix salad oil, vinegar, orange juice and salt. Add chicken and marinate overnight. Add all the rest of the ingredients and mix well. Serves 25.
Slice Twinkies in half and lay in bottom of a 13 x 9-inch pan. Mix pudding and spread on top of Twinkies. Spread pineapple on pudding. Slice bananas on top of pineapple. Top with Cool Whip. Spread nuts on last. You may put cherries on top and drizzle caramel, chocolate or strawberry topping on top of Cool Whip.
Bake chicken at 350° for 1 hour in a casserole dish. Cook rice; set aside. Take chicken out; set aside. Put pan over burner until it sizzles and stir in sour cream. Put the flame on low to keep warm. Serve and put sour cream gravy on rice and chicken. Enjoy.
Process coconut and sugar in food processor until coconut is minced. Blend in egg whites. Press mixture into well-greased 4-inch tartlet pans with removable bottoms. Bake at 325° for 25 to 30 minutes or until golden. Remove from pans.
In a large stock pot, put in game (it doesn't matter how much of what you have, I find that about 3 or 4 pounds of meat is good). Fill pot 3/4 full with cold water, add the seasoning. Bring to a boil 1/2 hour. Add onion, celery, carrots and potatoes and simmer about 2 to 3 hours. Pull meat from pot and debone. Add meat to pot and boil; add pot pie bows or make your own dough and add to pot. When noodles are done, serve.
Cream sugar and cream cheese; add vanilla. Mix Dream Whip by instructions and combine with cheese and sugar mixture. Mix margarine with crumbs. Layer crumbs in a clear bowl, then cream cheese, Dream Whip mixture, then pie filling. Repeat layers and top with crumbs. Chill 24 hours before serving. This is very pretty in a glass bowl.
Melt 6 Snickers bars (I use microwave). Add softened cream cheese and Cool Whip. Blend until smooth. Pour into crust. Chill (or freeze).
Combine cucumber and onion slices in a bowl. Combine remaining ingredients and pour over slices. Toss. Serve immediately.
Cut a thin slice from the top and bottom of each tomato. Scoop out the insides and reserve for adding to meat mixture. Brown meat and add onion; drain. Add seasonings and simmer for 5 minutes. Remove from heat and cool slightly. Add bread crumbs and tomato pulp and mix. Stuff each tomato with the meat mixture. Sprinkle the top of each tomato with grated Parmesan cheese and snipped parsley.
Cream the shortening, sugars and eggs. Combine baking soda with the cream and add to first mixture. Add vanilla, nuts, spices (mix spices with a portion of the flour) and flour (enough to make stiff dough. Chill.
Cook ground meat until all red color is removed, but do not brown; drain. Mix other ingredients and add meat after it has cooled. This salad is best while lettuce is still very crisp. It keeps well in refrigerator for another meal.
Combine cake mix, oil, water and jello in mixing bowl. Add eggs, one at a time; beat well. Add strawberries; mix well. Pour into three greased 9-inch cake pans or greased 9 x 13-inch pan. Bake for 20 to 30 minutes, or until done, at 350°.
Beat eggs. Add sugar and pineapple juice. Cook until thick, stirring often. Remove from heat and add Jell-O. Put into refrigerator to chill. Beat milk until it stands in peaks. Gently fold Jell-O mixture to milk. Pour into 2 vanilla wafer pie crusts. Keep refrigerated.
Trim excess fat from steak. Pound flour into the meat. Sprinkle with salt and pepper. In a large skillet heat oil. Add steak and brown meat on both sides over medium heat. Place steak in baking dish, about 12 x 8 x 2-inch.
Mix all ingredients except butter. Cook until firm ball forms when dropped into cold water. Remove from heat. Add butter. Beat until spreading consistency. Frost 3 layers or 1 pound cake.
Put flour in a large mixing bowl. Make a hole in the middle of flour. Add shortening and buttermilk. Gradually mix with flour until dough is stiff. Roll out thin. Cut circles out of dough with a small saucer. Cut up 1/2 stick butter or margarine and put on each circle. Roll each circle up and place in an iron skillet. Bake at 350° until golden brown.
Heat oven to 375°. Mix peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat together. Add everything else on low speed, until blended. Spoon onto ungreased cookie sheet. Press with fork. Bake for 7 to 8 minutes.
In large skillet, heat oil over medium heat. Add chicken, mushrooms and onion. Saute over medium-high heat until tender. Add broth, paprika, dill and pepper. Simmer for 10 minutes or until chicken is tender. Cook noodles as package directs using unsalted water. In a small bowl, blend water and cornstarch. Cook for 1 minute; stir constantly. Remove from heat. Stir in yogurt. Put pasta on bottom. Top with chicken medley and yogurt. Makes 4 servings.
Combine all except potatoes and peas. Bake, covered tightly, in a 325° oven for 2 1/2 to 3 hours. Stir and add potatoes and peas. Continue baking 1 1/2 hours or until potatoes are done.
Place spinach and tomatoes in salad bowl. Arrange eggs, onion and cheese on top.
Puree all ingredients in blender until thick. Makes 2 servings. Contains 181 calories, 10 gm protein, 2 gm fat and 27 gm carbohydrates.
Sift flour 4 times and set aside. Beat the first 5 ingredients until real fluffy. Add flour and milk in four parts, blend well. Place in large greased tube pan and bake at 325° for approximately 1 hour and 45 minutes.
Have cheeses at room temperature. Combine with other ingredients. Roll into a ball. Roll in chopped pecans or parsley. Good with Triscuits.
Soak crumbs in milk. Add remaining ingredients, except chili sauce. Mix well and pack into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan to shape. Invert on shallow baking pan. Score loaf diagonally with handle of wooden spoon. Bake in moderate oven at 350° for 1 hour. Fill scored marks on top with chili sauce. Bake 15 minutes longer. This will make 6 to 8 servings.
Brown meat. Add rest of ingredients and cook 10 minutes. If not thick enough, add more flour. Spoon on buns and top with grated cheese or thinly sliced. Bake at 375° until cheese is melted.
Boil sugar, water and syrup until spins a thread; add peanuts. After adding peanuts, stir continually until syrup turns golden brown. Remove from heat; add remaining ingredients. Stir until butter melts. Pour quickly on 2 cookie sheets with sides. As mixture begins to harden around edges, pull until thin.
Cook noodles according to pkg. directions. Add cooked noodles to other ingredients. Stir well. Put in a 9 x 13 dish, crumble potato chips on top and bake at 350 for about 20 min. or until golden brown.