HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Creamettes according to package directions. Drain and toss macaroni, margarine and cheese. Drain carrots, reserving liquid. Combine soup, 1/3 cup reserved liquid, rosemary and pepper. Spread tuna on lightly oiled 11 x 12 x 7 1/2-inch baking dish. Top with macaroni mixture, then the carrots and parsley. Pour soup over all. Bake in a 375° oven for 30 to 35 minutes. Remove from oven and top with French fried onions. Bake 5 minutes longer.
Heat oil in nonstick skillet; brown pork steaks on both sides. Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 10 to 12 minutes. Makes 4 servings. Preparation Time: 15 minutes.
Soften cream cheese. Defrost corn. Chop chiles. Mix all ingredients together well. Bake at 350° for 20 to 25 minutes.
Combine all ingredients and pour in crust. Bake at 325° for 20 to 30 minutes.
Cream peanut butter and butter. Add sugar gradually. Mix until smooth, roll into balls. Melt chocolate in a double broiler and dip balls into chocolate. Lay on wax paper. Place in refrigerator to cool. Keep cool since they do not have wax in the chocolate.
Cream margarine and sugars; stir in eggs and vanilla. Add oatmeal, raisins and nuts; mix thoroughly. Combine salt, baking powder, spices and flour. Add to creamed mixture. Drop dough by teaspoonfuls onto ungreased baking sheet. Bake at 350° until golden brown. Let stand for one minute. Remove to cooling racks. Makes about 4 dozen.
Cream butter and sugar; add eggs, one at a time. Mix plain flour, cinnamon, cloves, baking powder and cocoa together, then add to the butter and sugar mix. Add potatoes, milk and vanilla. Mix flour, raisins and dates. Add to mixture and mix. Spoon in three greased cake layer pans. Bake at 350° for 30 minutes. Spread Caramel Frosting on each layer.
Mix egg, milk and oil. Add gradually to flour and salt, beating with rotary beater until smooth. Dip pieces of cauliflower into batter with slotted spoon. Drain momentarily, then fry in deep fat at 365° to 375° for 2 to 5 minutes. This is also good for okra.
Slice first 5 ingredients very thin and put in crock or glass jar. Bring other 6 ingredients to a boil and pour boiling hot over vegetable mixture. Let set overnight. Will keep for months.
Grease and flour a 9 x 13-inch pan. Layer each ingredient in order given. Bake for 1 hour at 325°.
Beat first five ingredients well. Add dry ingredients. Fold in raisins and/or nuts and coconut. Bake at 375 for 10 minutes.
Remove corn from ears. Mix all ingredients and put in pan. Bake 1 hour at 325°. Stir every 15 minutes. Cool completely. Bag and freeze. Add a little sugar and salt when heating to eat.
Place first 5 ingredients in Dutch oven; bring to a boil. Cover, reduce heat and simmer for 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables. Cool chicken and bone and cut into bite size pieces. Refrigerate broth and chicken for 8 hours.
Melt butter. Cream in sugar; add eggs. Add 1 cup buttermilk. Add soda to remaining 1/2 cup buttermilk and add to mixture. Using hands, add flour and salt to dates and orange slices. Mix together. Add to sugar-egg mixture and mix well. Bake 3 to 4 hours in 275° oven in tube pan.
Let Cool Whip soften. Mix in pistachio pudding and other ingredients. Mix well. Mmmm good. Oh! Add green food coloring.
Preheat oven to 350°. Cook noodles according to package. In skillet, brown beef and drain. Stir in tomato sauce, onion, parsley, basil, garlic powder and oregano; simmer 15 minutes. In 3-quart oblong dish, layer 1/2 sauce, noodles and cheese. Repeat ending with cheese. Bake 25 minutes.
Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, worcestershire sauce, and pepper; gently shape into 1 inch balls.
Brown beef and onions until tender. Add mushroom soup, sour cream, salt and pepper and cook. Serve over rice, wide noodles or mashed potatoes.
Mix well. Roll into 1-inch ball. Bake at 350° for 15 to 20 minutes until light brown. Balls may be frozen, then baked after thawing.
Stir together the cereal, 1/2 cup of the flour, the sugar, salt and yeast in a large mixing bowl. Set aside. In a small saucepan, heat the applesauce, milk and butter until very warm (120° to 130°; the butter does not need to melt). Gradually add to the cereal mixture and beat 2 minutes at medium speed with an electric mixer, occasionally scraping the bowl. Add the egg and another 1/2 cup of flour. Beat 2 minutes at high speed, scraping the bowl. By hand, stir in enough remaining flour to make a stiff, sticky dough. Cover loosely with a damp towel. Let rise in a warm place until double in volume. Punch down the dough and shape into a loaf. Place in a lightly greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place until double in volume. Bake at 375° for about 30 minutes or until done. To prevent overbrowning, cover loosely with foil during the last few minutes of baking time. Remove the loaf from the pan and cool on a wire rack. Yield: 16 slices.
Mix together cake mix, water, oil, eggs and pumpkin. Mix together and add spices and sugar. Mix until smooth.
Prepare the following marinade: Combine the pineapple juice, soy sauce, sherry, ginger, olive oil, dry mustard, curry powder and crushed garlic.
Mix the first 7 ingredients together. Save out 1 cup and put rest in bottom of 9 x 13 pan. Bake for 10 minutes at 350°.
Mix all ingredients together. Bake in greased and floured loaf pan for about 1 hour at 350°.
Place beef in cold skillet. Brown, then drain grease. Add onion, salt, tomato sauce and water; simmer a while. Combine sour cream, cottage cheese, chilies and olives; set aside.
Snap beans. Place in heavy bottom pan. Grate tomatoes over top of beans. Place onion over tomatoes. Salt to taste. Add water carefully down side of pan to within 1 1/2-inches of top of beans. Cover and bring to rapid boil. Boil hard without stirring just until no or very little water remains and beans are tender. Dress lightly with olive oil and toss. Best served lukewarm or cold.
Mix together; bake 45 minutes at 350° in a 9 x 12-inch pan.
Mix cream of chicken soup, lemon juice, mayonnaise, milk, chicken broth and cheese. Butter baking dish. Layer vegetables, chicken and noodles with soup mix. Crumble Ritz crackers and mix with brown butter; sprinkle on top. Bake at 350° for 45 minutes, covered.
Melt shortening. Add flour and mix well. Add milk gradually; bring to boil, stirring constantly. Add corn, sugar, salt and pepper. Heat thoroughly; remove from heat. Add eggs and mix well. Grease a 1-quart casserole dish. Pour corn mixture into dish. Bake uncovered at 350° for 25 minutes.
Combine crust ingredients. Press into 8-inch pan. Preheat oven at 350°.
Grease sides and bottom of a 9 x 13-inch pan. Sprinkle nuts and raisins in pan, if desired. Tear or cut bread dough in small pieces and arrange on nuts. Melt butter; remove from heat and add brown sugar, vanilla pudding, cinnamon and milk. Pour this mixture on top of bread and cover with plastic wrap. Let rise 2 to 3 hours. Bake at 350° for 30 minutes. Invert pan on tray and enjoy.
Sift first 5 ingredients together. Add remaining ingredients and stir well. Bake in 350° oven in greased and floured 9 x 13-inch pan. Frost with butter cream or sour cream frosting.
Mix sugar, oleo, milk, cocoa and salt in saucepan; bring to a boil. Boil for 1 1/2 minutes. Remove from heat. Stir in at once the oats, peanut butter and vanilla. Mix well. Drop from teaspoon onto wax paper. Let cool.
Boil first 2 ingredients for 9 minutes. Add remaining ingredients. Beat well. Pour into buttered 13 x 9-inch pan.
In mixing bowl, cream butter and sugar. Beat in eggs, oats and apple butter. In another bowl, combine dry ingredients, then slowly add to cream mixture along with the milk. Beat until blended. Add nuts and raisins and chill well. Drop by teaspoon onto lightly greased cookie sheets. Bake at 350° for 15 minutes. Dough can be stored in fridge, and cookies can be frozen in bags or tins.
Cream together the margarine, sugars and vanilla. Sift together the flour, spice and soda. Measure and set out the oats, eggs, nuts, raisins and candied fruit or chocolate chips. In a large mixing bowl with creamed mixture, add 2 cups of flour mixture, mixing well. Add an egg, then the remaining flour mixture; mix well. Add an egg, then remaining oats. Work in last egg with the nuts, raisins and candied fruit or chocolate chips. (Note: If using candied fruit, take some of the flour and mix with the fruit to keep fruit from sticking together.) Dough should be stiff, but moist. Bake at 350° for 8 to 12 minutes, depending on size of cookie. Yields 8 dozen large to 16 dozen medium cookies.
Put croutons in greased 9 x 13-inch dish. Sprinkle onions over croutons. Put pork chops over onions. Heat soup and water over medium heat until hot and smooth. Pour over pork chops. Bake covered 1 1/2 hours at 325°.
In a medium bowl, mix gelatin with sugar substitute. Add hot pineapple juice and stir until gelatin is completely dissolved. Stir in vanilla ice milk, flaked coconut and rum extract and blend thoroughly.
Cook onion in butter until soft; add shrimp (fresh or canned), broken in pieces; brown. Stir in flour, salt, chili powder and then gradually the milk. Cook 5 minutes. Add tomato catsup and parsley; cover and steam for several minutes. Serve over hot rice and/or toast.
Mix together. Bake 1 hour at 350°. Use 12-inch Bundt pan (greased). Sprinkle with confectioners sugar.
Cut broccoli florets into bite-sized pieces and add diced onion and Cheddar cheese. I always do the bacon in microwave with paper towels to absorb the grease. Add bacon.
Mix and pour into unbaked pie shell. Place in medium oven. As mixture browns, stir.
Add eggs, milk, cream cheese, vanilla, flour, baking powder, soda, to creamed butter and sugar. Mix well add blueberries last.
Beat eggs thoroughly and add sugar, syrup, butter and pecans. Pour into pie crust and bake at 325° until done.
Melt butter and cheese over low heat, stirring constantly. Take off heat; stir in vanilla. Pour over sugar and cocoa that has been blended together. Mix quickly. Spread in buttered 9 x 13-inch pan. Press in nuts. Let set 2 hours. Cut into squares.
Cook onion in 2 tablespoons butter until tender, but not brown. Blend in flour, salt and pepper. Add next 3 ingredients. Cook, stirring constantly, until thickened and bubbly. Add turkey, chestnuts and ham.
Put tomatoes, onions, celery, peppers and apples in large pot. Add remaining ingredients; boil and simmer until thick. (You need to watch it when it starts to get thick, as it burns easily; stir often.) Store in clean, glass jars.
Sift together the first 5 ingredients. Combine the shortening, sugar, eggs and 1 cup hot water. Blend well. Gradually, add sifted dry ingredients, mixing well. Add vanilla and 1 cup hot water. Blend until smooth. Turn into 3 greased 8-inch pans. Bake at 350° for 30 to 35 minutes.
Bring pineapple, water and sugar to boil then remove from stove. Add jello and chill until partially set. Whip this slightly before adding other ingredients. Beat cream cheese with milk. Add Cool Whip, then add to jello mixture and chill.
Cream butter and sugar well; add egg yolks and beat thoroughly. Add flour, salt, lemon juice and lemon zest. Stir in milk. Fold in stiffly beaten egg whites. Pour into 8 greased custard cups. Set cups in warm bath 1/4 to 1/2-inch deep. Bake at 350° for 45 minutes. Each cup will have custard on the bottom and cake on the top.
Drain and flake salmon (removing skin and bones). Combine with all ingredients, expect pecans and parsley. Chill several hours. Shape into roll of 8 x 2-inches long. Roll in nuts and parsley that have been mixed together. Chill well. This recipe is from an Alaskan fisherman and cannery operator.
Mix ingredients well. Bake at 350° for 25 to 30 minutes in greased 9 x 13-inch pan.
Cream sugar and butter; add eggs and beat until fluffy. Make paste from cocoa and vinegar and add to butter mixture. Sift salt, baking soda and flour together and add to mixture with buttermilk, vanilla and food coloring. Put in three greased pans. Bake at 350 degrees for about 35 minutes or until done.
Melt first 3 ingredients in saucepan. Add crab and stir until thickened. Spread on English muffins. Bake or broil until brown. Cut in quarters (bite-size pieces).
Remove cores and chop all ingredients sized to grind in a food chopper. Put in a large enamel pot or container not of tin or aluminum. Add salt and let stand overnight.
Cook onion and green peppers in oil until tender. Add ground beef and fry until mixture falls apart. Stir in other ingredients. Pour into a greased 2-quart casserole. Cover and bake 1 hour at 350°. Remove cover the last 15 minutes of cooking. Serves 8 to 10.
Grind cranberries; add sugar and let stand for 2 hours. Bring orange juice to boil. In a large bowl combine jello gelatin and orange juice. Stir until all dissolved. Add all other ingredients.
Combine flour, sugar, cinnamon, baking soda and salt in a large bowl. Add oil and eggs and mix thoroughly. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans and bake at 350° for 1 hour and 15 minutes.
Mix together. Salt and pepper to taste. Have to grill; not tasteful any other way.
Wash the mushrooms and pat dry. Trim the stem but leave it on. Marinate the mushrooms and peppers in your favorite marinade (or use the one below) for at least 1 hour. Grill the mushrooms, turning occasionally and brushing with marinade, until very dark and cooked through, about 45 minutes, depending on the temperature of your grill. Add the peppers in enough time to cook to taste (we like them slightly blackened). Wash the watercress and arrange on a platter. Place the mushrooms and peppers on the watercress.
Beat egg and add milk, sugar and vanilla. Sift flour and add soda, salt and baking powder. Then add a cup of lard. Mix well; roll thin and cut. Bake in a fairly hot 325° or 350° oven. Makes 5 to 6 dozen.
Get your favorite glass and a spoon. Squirt as much chocolate syrup in your cup that you can get away with and add milk to fill your cup. Stir well. Drink this as fast as you can and ask to make more. Don't ask to do this before dinner though because your mom will say "you can't have anything to drink because it will ruin your supper".
Preheat oven to 400°. Set ice cream cones in cups of muffin pan. Fill cones equally with batter. Sprinkle some topping on cones. Lightly press into batter. Bake at 400° for 25 minutes. Serve warm.
Cook broccoli; drain. Mix rice, broccoli and soup. Saute celery and onions. Add to broccoli and soup mixture. Add Cheez Whiz. Bake 30 minutes at 375°.
Mix sugar, yolks and cornstarch. Gradually add all milk, while stirring. Cook in double boiler, on medium heat, until thick. Add vanilla. Add raisins or coconut. Pour into 2 medium cooked pie shells.
Combine all ingredients, except crackers, in large bowl. Pour in baking dish. Add butter and crushed crackers on top. Bake at 350° for 40 to 45 minutes.
Spray a springform pan. Preheat oven 350°. Combine ingredients. Bake in oven for 1 hour. Shut oven off and leave cake in oven with door open for 1 hour.
Grease a jelly roll pan with butter. Beat egg whites until stiff, adding Jell-O gradually. Continue to beat until Jell-O is dissolved. Cook sugar, water and syrup to 252°, or until it spins a fine thread. Pour the syrup into the egg mixture in a thin, fine stream, beating constantly until candy loses its gloss. Pour into a greased pan at once. When firm, cut into squares.
Mix all seasoning in a zip lock bag. Wash and pat dry your meat of choice, place meat on a working tray or pan, you will need to be able to cover this. Poke holes in the meat on both sides, drizzle olive oil on meat and with a pastry brush spread it all over to coat. Next sprinkle the seasoning mix on the meat, making sure that the entire meat is covered. Do this on both sides. Cover with wrap and place in the refrigerator for at least 1 hour. Cook meat on the grill for best results, but I have used this in the oven and it was really good.
Melt butter in 9 x 13-inch pan. Pour peaches over butter. Mix flour and sugar; add milk and stir out all lumps. Pour flour, sugar and milk mixture over top of peaches and butter in back and forth motion. Cook at 350° for about 1 hour.
Cream butter and sugar. Add eggs one at a time, beating well after each. Add flour slowly, mixing well. Add flavoring. Pour into greased and floured tube pan. Bake 45 minutes at 325°.
Cream margarine and cream cheese together. Add flour and mix well; shape into a ball. Roll out on floured board and spread sausage on top. Roll up into a long roll; chill in refrigerator, wrapped in foil for 3 to 4 hours. Slice into pinwheels and bake at 400° for 20 minutes.
Preheat oven to 400°. In a medium saucepan over medium heat, cook fruit until boiling. In a medium bowl, combine flour, 1 cup sugar, milk, baking powder and salt. In a 2-quart casserole dish, melt margarine. Pour batter over butter. Add hot fruit. Do not stir. Sprinkle 1/4 cup sugar over entire casserole. Bake for 20 to 30 minutes. Serve warm. Makes 4 to 6 servings.
Mix creamed corn and eggs well. Pour into baking dish and sprinkle corn flakes over top. Place butter "pats" even on top of corn flakes. Bake at 300° for 1 hour.
Heat sugar, vinegar, salt and seed until sugar is melted. Pour over cucumbers and onion in a large bowl. Cover and put in refrigerator overnight. Put in jars next day. These will store well for months if kept in the refrigerator.
Spray Bundt pan with Pam. Place 1 dozen rolls in bottom of pan. Sprinkle with 1/2 box pudding. Put in a handful of nuts. Repeat with remaining rolls. On top of stove, melt the margarine. Add sugar and cinnamon. Pour over top of bread. Cover and let stand overnight on stove. Bake in morning at 350° for 1/2 hour.
Sift together flour, sugar, baking powder, soda, cinnamon and salt. Combine beaten eggs, milk and oil in large mixing bowl. Gradually add dry mixture until thoroughly combined. Stir in carrots, coconut, cherries, raisins and pecans. Turn into four 16 ounce fruit or vegetable cans that have been sprayed with Pam. Bake at 350° for 45 to 50 minutes. Remove from cans and cool thoroughly. Wrap and refrigerate until used. To make a large loaf, bake in a loaf pan 55 to 60 minutes.
Drain juice from pineapple; add enough water to make 1 cup liquid. Combine juice, marshmallows and jello. Heat until marshmallows dissolve. Cool until almost set; then fold in whipped topping. Add nuts, pineapple and cottage cheese. Pour into a 1-quart mold or bowl or 9 x 9-inch pan. Refrigerate until serving.
Mix Kool-Aid, sugar and water together in pitcher. Pour into empty ice trays. Freeze in freezer partially, then place ice cream sticks into mix. Then freeze completely. Just pop ice trays and serve a popsicle.
Fry bacon in large skillet over medium-low heat. Drain on paper towel. Cook onion and garlic in bacon grease until tender. Stir in soy sauce and add green beans. Cook and stir until hot. Crumble bacon just before serving. Stir in bacon. Serves 4.
Mix together in casserole. Bake, covered, at 300° for 3 hours.
Melt butter and pour over sugar; cream. Add eggs and flour. Add vanilla and nuts. Bake in greased pan at 325° or 350° for about 12 to 15 minutes or until golden brown.
Boil chicken and debone. Save 1 cup of broth with cooked onion (boil onion with chicken). Lay chicken in the bottom of a 9 x 13-inch baking dish. Mix 2 cups of broth with can of soup. Pour over seasoned chicken meat. Cut margarine into flour, then stir in milk. Dribble this over chicken. Bake at 350° for 45 to 50 minutes, until crust is golden brown and bubbly. (Milk and flour mixture will seem too liquid, but "trust me," it will solidify.)
Crush crackers and place in bottom of a 9 x 13-inch casserole. Save a few for top. Melt oleo and pour over crackers. Place chicken breasts on crackers. Mix soups and sour cream together. Pour half the soup mixture on the chicken. Layer water chestnuts on soup mixture. Pour remaining soup mixture over water chestnuts. Sprinkle with remaining crackers. Bake at 350° for 30 minutes.
Mix and put in a 9x13 baking dish. Then sprinkle 2 cups of crushed corn flakes and 1/4 c. melted butter on top. Bake at 350° for 45-60 mins.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add crushed wafers alternately with milk. Add coconut and pecans and mix well. Pour into a 12-cup greased tube pan or a fluted pan sprayed with plenty of nonstick spray. Bake in a preheated 300° oven for 1 hour and 45 minutes. Cool completely before removing from pan. This cake freezes well.
Fill each cone with cake batter to within 1 inch of top. Place cones in muffin tins. Bake at 300° for 15 to 20 minutes or as cupcake recipe directs.
Cream together cream cheese, sugar and vanilla. Fold in cream and marshmallows. Spread over meringue. Refrigerate 8 hours.
Brown bacon with onion. When onion is soft, add tomatoes, salt, pepper, carrots, potatoes and water. Boil until potatoes and carrots are done. Add clams, thyme and clam juice. Simmer for 5 minutes.
Combine sugar and milk and bring to boil. Combine crackers and peanut butter with milk and sugar. Let stand for 5 minutes. Beat and pour into buttered 8 x 8 x 2-inch pan. Cool in refrigerator and cut in squares. Eat!
Soften gelatine in water. Make soup according to can directions, add gelatine to soup and cool. In blender, combine 1/2 mixture with cheese, mayonnaise, then add the rest. Blend again. Pour liquid off shrimp. Add to soup mixture. Add remaining ingredients. Pour into tube pan, Bundt pan or other mold. Refrigerate at least 8 hours. Serve with unsalted crackers (Carr's).
Saute onion and bell pepper in bacon drippings. Mix all other ingredients in beans, adding onion and pepper. Pour into baking dish. Top with bacon slices. Bake one hour at 250° to 300°.
Add finely chopped broccoli, onion, celery and lemon juice to 2 cups boiling water. Cook until tender. Do not drain; mash slightly. Heat butter in 3-quart pan. Blend in flour, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in the 2 1/2 cups of water. Heat to boiling, stirring constantly. Add broccoli mixture, salt (optional), pepper and bouillon cubes. Heat again just to boiling. Cut up 1 pound Velveeta cheese. Add to mixture and heat to melt cheese. Add cream; do not boil.
Saute scallops in butter or margarine for one minute only. Remove from pan and set aside. Add wine to liquid in pan and simmer for a short time. Return scallops to pan and mix into sauce. Add scallop mixture to rice mixture and blend. Place in casserole. Sprinkle with cheese. Bake at 400° for 10 minutes or under broiler until golden.
Combine pineapple and jello in saucepan. Heat just until jello is dissolved. Remove from heat and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour into a 13 x 9-inch pan. Chill until firm.
Mix sugar and cocoa in saucepan. Stir in milk; add butter. Melt butter mix on medium heat (may let boil 1 to 2 minutes). Take off heat. Add peanut butter and vanilla. Stir until peanut butter is melted. Add oats and stir until oats are coated by chocolate mixture. Drop by spoonful on to wax paper. Should be ready to eat in an hour.
Cook pasta according to directions on package. Run cool water over to chill. Mix vegetables and pasta and refrigerate overnight. Mix with dressing when ready to serve.
Preheat oven to 350°. Spread the oil in a 14 x 11 x 3-inch baking pan. Add the cabbage, onion, tomatoes and sugar. Add salt and pepper and mix well. Cover with foil and bake for 45 minutes, stirring occasionally.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all together; spread in pan. Bake for about 25 minutes, or until golden. Cut into 2 x 1-inch pieces. Makes 4 dozen. Freezes great!
In skillet in hot oil, cook chicken for 10 minutes, or until browned. Remove from skillet; pour off fat. In same skillet, combine soup, water, mustard and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 5 minutes, or until chicken is done. Stir often. Serve with rice.