HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion and bacon drippings on low heat until tender (not brown). Add potatoes, chicken soup, curry powder, water and salt. Cook until potatoes are tender. Stir in milk, parsley flakes and crumbled bacon. Heat through and serve.
Mix two soups together. Cook onion in beef. Put a layer of each ingredient until all ingredients are used. Sprinkle bread crumbs on top and bake 30 minutes at 350°. Put butter on top.
Sift corn meal, flour and salt together. Add 1 3/4 cups of the milk, butter and eggs. Mix well; add soda, dissolved in rest of the milk. Bake on a hot lightly greased griddle, turning to brown both sides. Makes 6 pancakes.
Beat shortening, sugar, egg, water and vanilla together until creamy. Sift together flour, salt and soda. Add to creamed mixture. Blend well.
Mix applesauce with cinnamon and sugar in 9-inch pie dish. Melt margarine and mix with bread crumbs. Put over apples and bake 30 to 35 minutes at 350°.
Mix, in saucepan, until thoroughly blended, cornstarch, baking soda and cold water. Add a few drops of food coloring. Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens to moist mashed potato consistency. Cover with damp cloth to cool. Knead as you would dough. Store in plastic container to keep from drying out.
Brown beef and onions, put in casserole dish, then add other ingredients. Bake at 350° for 45 minutes. Serves 6 to 8. Serve with tossed salad.
Mix ingredients together. Chill in refrigerator. Shape into balls. Place on greased cookie sheet. Bake in a 400° oven for 10 to 12 minutes. Remove and roll in powdered sugar, then roll in powdered sugar again.
Combine boiling water and Jell-O. When dissolved, add thawed strawberries. Add pineapple and bananas. Pour 1/2 of contents into 8 x 8-inch dish. Refrigerate for 30 or 45 minutes. When firm, spread sour cream on top. Add remaining contents on top of sour cream and refrigerate.
*Apples, pears, pineapple, strawberries, grapes and melons can be used.
Thoroughly mix together almond paste, chocolate and almonds. Knead on surface sprinkled with 1 to 2 tablespoons of powdered sugar until of uniform color and consistency. Shape into a roll about 6-inches long. Roll in powdered sugar. Wrap in plastic wrap and refrigerate for at least 12 hours. Cut roll into 1/4-inch slices. Makes 2 dozen candies.
Mix all ingredients well. Chill well. Mix well again before serving. Serves 6 to 8.
Bake cake mix as directed in 13 x 9-inch pan. Leave cake in pan and while it is still warm, punch holes in cake with a narrow steak knife. Pour ice cream topping and Eagle Brand milk into cake. Freeze toffee bars. Break with hammer (wrapper on) into small pieces. Thaw Cool Whip. Spread on cake and sprinkle with toffee pieces. Refrigerate.
Combine vanilla wafer crumbs, cocoa, powdered sugar, nuts, corn syrup and bourbon. Shape into balls. Roll in additional powdered sugar. Makes 50 balls.
Mix together and put into a roasting pan. Cover and bake at 250° for 2 hours. Stir every 30 minutes. Cool and put into an airtight container.
Cream butter and sugar; add eggs, vanilla and beat. Add milk with 1 cup flour, sifted with baking powder; beat. Add enough flour to make a stiff dough. Roll out thin; cut and bake at 350° until done. To decorate, sprinkle colored sugar or candies on top before putting in oven.
Heat oven to 300°. Blend egg whites, sugar, salt and vanilla in top of double boiler. Place over boiling water; beat with rotary beater, scraping bottom and side of pan occasionally until mixture forms peaks. Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets. (Drop all mixture onto the 2 baking sheets; bake only 1 baking sheet at a time.) Bake 12 to 15 minutes or until light brown. Immediately remove from baking sheet. Makes 3 1/2 dozen cookies, 20 calories each.
Blend together eggs, grape juice and date nut bread mix. Add nuts and raisins. Add candied fruit; mix well. Grease and line tube pan or loaf pans with wax paper. Fill 3/4 full and bake at 350° for 75 to 85 minutes for tube pan, 60 minutes for loaf pan.
Mix chicken broth and Ro-Tel. Tear tortillas into small pieces and line a large baking dish with half of them. Layer soup mixture, chicken, cheese, remaining tortilla pieces and onion. Top last layer with cheese. Bake at 350° for 1 hour. Makes 8 to 10 servings. Also freezes well.
Brown pork chops in oil. Mix in blender tomatoes, ketchup, dill weed, oregano and pepper. Top pork chops with tomato mixture and simmer. Add onions and simmer until chops are tender.
Preheat oven to 300°. If not tender, pound steak with meat mallet. Center steak on aluminum foil of suitable size for each steak. Salt and pepper to taste. Add 2 or 3 thin slices of onion and a dash or two of Worcestershire. Wrap each steak tightly and bake for 4 hours.
Mix margarine, peanut butter and powdered sugar. Press into a 9 x 13-inch pan. Melt chocolate pieces; add milk. Pour over peanut butter mixture. Chill 20 minutes in refrigerator before cutting into squares.
Prepare crust by mixing crumbs, sugar and 1 stick margarine. Bake at 350° for 8 minutes. Use a 9 x 13-inch pan.
Blend together cream cheese and bleu cheese, garlic, and pepper sauce in food processor or mixer. Add shredded cheese. Mix well. Shape into 2 medium or 1 large ball. Chill until firm. Mix parsley and walnuts. Roll chilled cheese balls in mixture until well covered. Wrap in cellophane and keep chilled until ready to serve.
Cream together shortening and sugar. Add eggs. Beat until creamy and light. Sift together dry ingredients. Add oats, raisins and flour. Mix well. Drop by teaspoon on greased cookie sheet. Bake in 350° oven for 12 to 14 minutes.
Mix cream cheese and dried beef together (use your hands). Add horseradish to taste. This is a good dip for pretzels and crackers. Allow to soften before serving.
Melt butter in sauce pan. Add crabmeat, mustard, egg and enough bread crumbs to hold mix together. Salt & pepper to taste. Place mixture in ovenproof dish. Cover with grated cheese. Cook under broiler until browned.
Mix first 3 ingredients. Stir in flavorings. Sift together flour and baking powder and stir in chilled dough. Put through cookie press. Bake at 425° for 5 to 7 minutes.
Bring ingredients to a boil on High for 2 minutes. Add 1 teaspoon soda and stir. Put 4 1/2 to 5 quarts popped corn in a brown bag. Pour mixture over corn and shake in paper bag. Put bag in microwave for 1 1/2 minutes on High. Pour out in wax paper to cool. May add nuts to popcorn before adding sugar mixture.
Mix cake mix, 1 can icing, and all other ingredients together. Bake at 350 degrees until done about 40 minutes. Let cool and frost with other can of icing.
Mix all ingredients for cake, bake for 5 minutes. Bake at 350° for 45 to 55 minutes. Cool 10 minutes before removing.
Sift dry ingredients together. Beat butter and sugar together until light and fluffy. Add juice and rind. Alternately stir in dry ingredients and buttermilk. Stir in dates and nuts. Bake in Bundt or angel food cake pan at 350° for nearly 1 hour. (Lightly grease and flour the pan.) Pour the following sauce over the cake while hot. Combine the grated orange rind rubbed into 1 cup sugar. Heat until sugar is dissolved. For a moister pudding, double sauce recipe.
Mix vegetables, mayonnaise, onion and cheese. Place in 9 x 13-inch casserole. Combine margarine and crackers and sprinkle over casserole to cover. Bake at 350° for 20 to 25 minutes or until topping is golden brown and casserole is bubbly.
On wax paper, arrange nuts in groups of 4 and place one flattened caramel in the center of each group. Place in microwave just until caramel softens and adheres to nuts. Remove and cool. Melt chocolate and spoon over turtles and cool.
Select ribs and cut into serving pieces. Sprinkle with salt and pepper. Place in a roaster and cover with onions. Make sauce by combining remaining ingredients and pour over ribs. Cover and bake in a moderate 350° oven for 1 1/2 hours. Baste occasionally and turn ribs once or twice. Remove cover from roaster during the last 15 minutes to brown the ribs.
Mix cracker crumbs with 1/2 stick butter. Press into 8-inch pie plate. Saute onions until clear, but not brown, in 2 tablespoons butter. Spoon into crust.
Cream together oleo, flour and sugar. Alternate layers of fruit and mixture. Bake at 350° until brown.
Heat oven to 350°. In a large bowl of electric mixer at high speed, beat together shortening, sugars, egg, vanilla and salt until smooth. Add bananas; mix well. Add low speed, beat in flour and baking powder. Fold in chocolate chips. Spread in greased jellyroll tin. Bake 20 to 25 minutes until browned. Cool in pan on wire rack for 15 minutes. Cut into squares.
In hot Crisco cook, not brown, chopped onions. Add the meat once the onions are cooked and stir. Do not cook the meat at this time. (Take pan off stove.) Add the condiments and set aside. Let cool this mixture a while. Then add the chopped eggs and olives.
Heat oven to 350°. Wash and pat dry chicken breasts. In plastic bag, combine bread crumbs, salt, flour, onion and garlic powder. Add chicken, one piece at a time, shake and coat well. Place in hot frying pan with oil. Brown on both sides. When brown, place in baking dish. Cover chicken with onion and bake 25 to 30 minutes.
Cream butter and sugar. Add salt and pecans. Add flour, water and vanilla alternately. Shape into fingers or balls. Cook 30 to 40 minutes at 300° until lightly brown. Remove from cookie sheet and roll in powdered sugar.
Combine all ingredients and stir to blend. Chill. Drink 6 ounces of mixture per day to lower cholesterol by as much and 20 points after 3 weeks! Also gives many people added energy and pep!
In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder, and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and vanilla. Pour into a greased 15 X 10 X 1-inch baking pan (jelly roll pan). Bake at 375° degrees for 25 minutes, or until cake tests done.
Mix first 4 ingredients and pat into a 13 x 9-inch pan. Melt chocolate chips. Spread on top and refrigerate.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely. In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with remaining pieces. Store in refrigerator. Makes 60 appetizers.
Combine dates, soda and boiling water and let cool. Beat eggs, sugar, shortening, salt, flour and baking powder. Combine with date mixture and fold in nuts. Bake in a greased 9 x 13-inch pan at 325° for 35 to 40 minutes.
Mix all together and pour into large skillet. Bring to boil; turn down heat and simmer 30 minutes.
Bring to a boil, cover and simmer for 3 hours. Blend in a blender or food processor. Tastes great! Without fat!
Cook beans. Mash beans and add other ingredients. Fry in hot oil until golden.
Mix shortening, sugar and eggs together. Sift together remaining ingredients. Blend the 2 mixtures. Roll into balls the size of walnuts. Then roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. These cookies puff up at first, then flatten with a wrinkled top. Yields 5 dozen.
Add the 3 packages of sugar-free jello to the cottage cheese. Mix thoroughly. Add well drained crushed pineapple and oranges. Mix well. Add Cool Whip. Refrigerate at least 2 hours before serving.
Spread sauce on bread and top with topping. Add cheese and bake until bread is toasted and cheese melted.
Cook meat until well done and drain. You can add any of the following: chopped onion, celery, bell pepper, garlic or mushrooms. Add ketchup to meat mixture until consistency of Sloppy Joes. Press into bottom of pan. Layer drained green beans and prepared mashed potatoes. Top with cheese and heat until cheese melts. Serve with salad and bread.
Cook sausage and drain. Line buttered dish with rolls. Sprinkle with sausage and cheese. Beat rest of ingredients and pour over sausage. Bake at 425° for 15 minutes. Let stand 5 minutes, then serve.
Preheat oven to 350°. Mix all ingredients well. Bake about 35 minutes in greased 9 x 11-inch cake pan.
Mix eggs, oil, sugar and vanilla. Add flour, salt, baking soda, and cinnamon. Batter will be very thick. Stir in nuts and apples. Place in greased 9 x 13 inch pan and bake at 350° for 55 minutes or until well browned.
Wash and drain lettuce. Tear into bite-sized pieces. Mix in entire contents of the 2 jars of artichoke hearts. After lettuce is well-coated, add fresh minced garlic, olives and onion slices. Add salt and pepper to taste.
Preheat oven to 350°. Stir together eggs, sugar, oil and vanilla in a large mixing bowl. Stir in undrained pineapple. Combine flour, baking powder and baking soda. Add to pineapple mixture. Stir just until well combined. Stir in nuts. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Frost with your favorite cream cheese frosting and garnish, if desired.
Combine sugar, milk, butter, marshmallow and salt. Cook, stirring constantly until mixture has boiled 5 minutes. Remove from heat. Add chocolate pieces, stir until melted. Add vanilla and walnuts. Turn into an 8 x 8-inch buttered pan. Cut into squares when cool. Makes 2 1/2 pounds.
Saute hamburger and onion until done; drain off all fat. Add remaining ingredients and heat. Serve over buns.
Mix jello by box directions, then when the jello starts to gel, pour in pecans (chopped). Then mix mayonnaise and Cool Whip together and use as the topping.
Beat eggs until foamy. Add sugar and mix. Add rest of ingredients and mix well. Pour into 2 loaf pans (greased). Bake at 325° for 1 hour.
Mix all ingredients, reserving 1/2 of your diced cheese which you place over top of casserole. Put into 9 x 13-inch pan (divide into 2 pans) and place in refrigerator for 24 hours. Bake 1 hour at 325° uncovered. This casserole freezes well before baking. I usually divide into 2 casseroles and bake one and freeze the other for a later meal. This is very hearty and only needs the addition of a salad or green vegetable.
Saute bacon until crisp. Add onions and leeks, saute until cooked. Add flour and cook until thickened. Slowly stir in bouillon. Add potatoes. Cook until potatoes are still a little hard (about 1 hour). Stir frequently. Combine sour cream and egg yolks. Stir some of the soup into the mixture and then add to soup. Makes 4 quarts.
Blend dry ingredients. Add eggs and mix lightly. Add melted butter or margarine and mix well. Spray a 9 x 13-inch baking dish with cooking spray. Pour batter in and cook in a preheated 375° oven for 25 minutes or until done. Cut into squares and serve hot.
Cream sugar and shortening together. Add milk, eggs, soda, vanilla and flour. Beat at high speed for 2 1/2 minutes. Pour into 3 (8-inch) cake pans (with flour and shortening). Bake at 350° until done.
Beat together 2 minutes and then put in small foil bread pans, lightly greased. Bake 1 hour at 350°. Glaze while still warm.
In a 2-quart oblong casserole dish, spread the refried beans, jalapeno peppers and bean dip. Sprinkle on the cheeses. Mix sour cream and taco seasoning and smooth on top of cheeses. Gently pour the picante sauce over all. (Recipe can be made ahead of time up to this point.) Layer avocados, onions, tomatoes and black olives on top of casserole. Serve with spoon for dipping onto tortilla chips.
Combine the first 3 ingredients in a large mixing bowl. In a medium bowl, combine the next 3 or 4 ingredients. Mix well. Add ingredients to large bowl. Spread some butter in an ungreased 8 x 8-inch pan. Bake in preheated 350° oven for 30 minutes. Cool and cut into squares. Makes about 16.
Cook spinach according to directions on box and add a small amount of salt. Drain spinach and press out all moisture. Add vegetable soup mix to spinach. Mix all other ingredients and add to spinach, mixing well. Cover. Place in refrigerator for several hours or overnight. Freeze unused amount for later use.
Keep popped corn hot and crisp in low oven (300° to 325°). Melt caramels in water in double boiler, stirring frequently. Add salt. Place popped corn in large bowl and pour Caramel Sauce over. Toss to coat well. Butter hands lightly; shape popcorn in balls.
Mix well first 4 ingredients, then add remaining ingredients. Beat all together well; then fold in 4 cups diced apples and 1/2 cup chopped nuts. Pour into a 9 x 13-inch greased pan. Bake at 350° for 1 hour. When cool, sprinkle with confectioners sugar.
Preheat oven to 350°. Cook cauliflower until tender; drain. Combine all ingredients, except cheese and butter. Put in a large casserole dish. Sprinkle with cheese and dot with butter. Bake 30 minutes.
Mix first ingredients and top with Ritz crackers and melted butter. Bake at 350° for 30 minutes.
Mix all ingredients. Cook until very thick. Pour into baked pie shell. May top with meringue.
Preheat oven to 350°. Heat milk to scalding; pour over bread crumbs. Cool. Stir in remaining ingredients. Pour into buttered 1 1/2 quart casserole. Set in pan of hot water 1 inch deep. Bake until silver knife inserted in pudding comes out clean. Bake 1 hour. Serve warm. Contains 290 calories.
Brown ground beef. Mix in all other ingredients. Bake at 325° for 1 hour.
Boil pineapple and sugar together for 3 minutes. Add lemon Jell-O, dissolve well. Then stir in cream cheese until all melted; let cool. Add apples, celery, pecans and Cool Whip. Put in dish to congeal and put in refrigerator to set. Serve on lettuce leaf.
Puree melon to equal 1 cup. In top of double boiler, sprinkle gelatin over cold water. Stir until dissolved. Add melon when cool. Whip cream until soft peaks form. Whip egg whites until frothy, beat in sugar until stiff peaks form, fold cream into egg whites. Add cantaloupe and gelatin mix. Pour into serving bowl. Cover and chill 1 hour. Garnish with mint leaves.
In a small mixer bowl at medium speed, beat egg white until foamy. Add coffee powder and salt and beat at high speed until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff peaks form. In another small bowl at medium speed, beat cream until stiff. Fold in almonds, 1/4 cup sugar, vanilla and almond extract just until combined. Gently fold in egg white mixture. Spoon into six paper-cup lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight. To serve, garnish each with a cherry half. Can be eaten straight from the freezer. Makes 6 servings.
Reserving 2 tablespoons syrup, drain mandarin oranges. Blend remaining syrup with fry sauce. Heat oil in wok over high heat. Add chicken, cashews and garlic. Stir-fry one minute. Add onion and snow peas; cook to coat with sauce. Remove from heat and stir in oranges. Makes 4 servings.
Pour 1/4 to 1/2-inch of milk in glass baking dish with fish fillets. Bake, uncovered, 15 to 20 minutes, depending on thickness of fillets.
Mix everything together, except nuts. Shape into a ball and chill 4 hours. Roll in walnuts.
Cream butter with sugar. Add egg yolk and vanilla. Add flour and salt. Pat dough in 9 x 13-inch greased pan. Bake at 350° for 25 to 30 minutes until lightly browned. Immediately spread melted chips and add nuts. Cut when cold. Good for Christmas or for gifts.
Combine chicken, grapes, celery and almonds in large bowl; toss to mix. Add dressing. Mix well. Yield: 6 servings.
In skillet over medium heat in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boil. Add potatoes. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbling, stirring occasionally.
Partly cook frozen vegetables. Cube potatoes. Mix vegetables, soups and chicken. Top with your favorite crust. Bake at 350° for 1 hour.
Combine all ingredients. Store in closed container. Use 1/3 cup of mix to 1 cup of hot water.
Mix and pour into baked pie shell. Bake at 325° for 40 or 50 minutes.
Saute celery and onion in margarine. Cut up cooled, cooked chicken. Mash liver and	chop gizzard. In bowl, add seasonings. Add saute mixture to bread.	Next, add meat and eggs. Work in 2/3 cup broth. Pat out mixture in baking dish. Pour 1/3 cup broth on top. Bake at 350° until done (about 45 minutes).
Mix together; divide dough in half. Roll out between 2 sheets of wax paper. Really works and is good. Other oils could also be used.
Beat eggs until smooth. Add remaining ingredients and beat until smooth. Pour mixture into a well-buttered 1-quart baking dish. Place dish in a large pan, which has been filled with just enough hot water to come up around baking dish. Bake in a preheated oven (350°) for 1 hour or until a knife inserted in center comes out clean. Chill for several hours before serving. Serves 6.
Preheat oven to 350°. Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat. Arrange 1/3 of the mushroom mixture on half of 1 tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over the cheese. Place on a baking sheet. Repeat with the remaining ingredients to make 3 quesadillas total. Bake quesadillas about 5 minutes or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges. Serve warm with salsa, if desired. Serves 6 (2 wedges per serving).
Mix and pour over big chunks of chicken placed in a 9 x 13-inch pan sprayed with Pam. Bake at 325° for 20 to 30 minutes until warm. Can omit curry.
Mix together. Add salt and pepper. Bake at 350° for 1 hour.
Mix all ingredients. Pat out on floured board or table. Cut out and put in greased pan or skillet. Bake at 400° for 10 to 15 minutes or until brown. (Can put melted bacon drippings in pan and put biscuits in and turn over to grease both sides.)
Mix first 4 ingredients and then crumble bacon on top and cover with mayonnaise.
Bake 2 layer cakes (cool completely). Prepare instant pudding according to package directions.
Wash vegetables and slice. Peel shrimp and cut into halves. Slice round onion. Saute pork and onion in 2 tablespoons oil. Add shrimp and cook until shrimp is reddish in color. Add sliced vegetables, salt and ajinomoto to taste. Cook on medium heat for 3 to 5 minutes. Stir well and set aside until cooled. Wrap 1 tablespoon of mixture in a lumpia wrapper, folding wrapper to seal. Fry each lumpia until golden brown.
Dissolve yeast in warm water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with mixer. Slowly add 5 1/4 cups flour and stir. Knead for 10 minutes. Let rise until doubled. Roll out 1/4-inch thickness. Spread with butter and sprinkle with sugar and cinnamon. Roll up jelly roll style and stretch. Cut into slices and place on pan. Let rise until double and bake at 350° for 25 minutes. Ice with powdered sugar frosting.
Soften the margarine. Add the coconut, powdered sugar, Eagle Brand milk and vanilla. Drop onto wax paper covered cookie sheets. Refrigerate; roll into balls. Refrigerate and dip.
*You can use Monterey Jack and Colby mixture that you get already shredded at store.
In large skillet, brown hamburger with chopped onion and pepper. Salt and pepper to taste. Layer into a 9 x 13 inch casserole dish--pinto beans, hamburger mixture, salsa, and jalapeno pepper. Mix cheeses and layer on top. Mix cornbread mix according to package directions. Layer on top of cheese. Bake at 350° for 45 minutes.
Mix together cheese, crabmeat, lemon juice, Worcestershire sauce and milk. Put in oven to heat. Heat until bubbly. Serve covered with walnuts. Yields 2 servings. Prep time: 20 minutes.
Mix cream cheese and marshmallow cream together. Chill. Do not chill too deeply or dip will become too thick. Serve with melon fruit balls.