HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, bacon and mushrooms until done. Add drained green beans to pan. Melt butter in mixture and heat through.
Mix Jell-O and boiling water together. Mix pineapple and pie filling with the Jell-O water.
Cook sausage and drain. Cook hamburger meat and drain. In a crock-pot, put sausage on high. Cut Velveeta and put on sausage. Mix well. Then put hamburger meat and then put Mexican Velveeta, hot or mild; mix well. Then add large jar taco salsa, hot or mild. Serve from crock-pot with nachos.
Brown the meat, onions and peppers. Drain the fat. Add the milk, enchilada sauce and 2 soups. (It works better if you combine all this before you add it to the pan.) In a Pyrex casserole, alternate the tortilla chips, meat mixture and a little cheese twice, ending with the bulk of the cheese on the top. Bake at 350° for 40 to 45 minutes.
Boil the sugar and water until stringy. Dice the green pepper, onion and celery; toss with the sugar mixture and sauerkraut. Refrigerate overnight.
Put all ingredients and 4 cups water in kettle. Bring to boil and then simmer, covered, 2 hours or until tender. Serve plain or deep-fry.
Melt cheese and butter in pan. In large bowl, break bread. Beat egg yolks and the rest of the ingredients together with bread. Then add melted cheese and butter mixture. Beat egg whites and fold into mixture. Bake at 325° for 40 minutes until browned. Serves 6.
Add all vegetables to broth and cook over medium heat for 20 minutes. Substitute vegetables as desired. Serves 6. Preparation Time: 30 minutes.
Mix and bake cake according to package directions adding almond extract and 1/2 of the coconut. After baking and while still hot, poke holes in top of cake with fork and pour a can of cream of coconut over the top. Cool completely and cover cake completely with Cool Whip and remainder of coconut.
Combine pineapple chunks, grapefruit sections, orange sections, cherries, peaches and warm orange marmalade slightly. Remove from heat and mix with Southern Comfort. Pour over fruit and mix well. Serves 6 to 8.
Place pretzels in 9 x 13-inch pan. Pour melted oleo over pretzels. Stir in dry onion soup mix. Bake for 1 hour at 200° (or low heat). Stir occasionally.
Combine water, sugar and Jell-O in pan. Bring to a boil. Stir until dissolved. Remove from heat. Stir in baby food and pineapple. Combine cream cheese and milk until smooth. Mix with Jell-O. Add nuts. Pour into a 9 x 12-inch dish and chill until solid.
Press the first 4 ingredients (mixed) in bottom of a 9 x 13-inch pan. Bake at 350° for about 15 to 20 minutes. Cool and crumble in pan for crust.
Mix thoroughly the shortening, sugar and vanilla. Blend in egg and milk. In separate bowl, sift remaining ingredients. Add to first mixture; blend well. Drop by teaspoon 2-inches apart on lightly greased cookie sheet. Grease bottom of glass; dip in sugar and use to flatten dough. Bake at 400° for 8 to 10 minutes. While still hot, place Hershey's Kiss in center of cookie, 2 chocolate chips for head and 1 for tail. With toothpick, spread chocolate to make cat shape.
Mix Bisquick and sugar well. Add beer. Beat and pour into well-greased muffin tin. Bake at 375° until brown.
Mix together the soups, steak and mushrooms. Place in a 9 x 13-inch baking dish. Bake, covered, for 2 1/2 hours at 325° or longer. Add 8 ounces sour cream to meat mixture. Serve over cooked noodles.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch cake pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes or until lightly brown. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature.
In a bowl, dissolve gelatin in boiling water. Stir in strawberries, pineapple, bananas, and nuts. Pour half of mixture into a 13 x 9 x 2 in. dish. Refrigerate for 1 hour or until set. Set the remaining gelatin mixture aside. Combine the sour cream, sugar, and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight. Yield: 12 - 15 servings.
Cream butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking powder, soda and salt. Add to creamed mixture. Mix well. Chill dough about 1 hour. Preheat oven to 325°. On lightly floured surface or between 2 pieces of waxed paper roll small portion at a time to 1/4 inch thickness. Cut into shapes. Place on ungreased cookie sheet. Bake 5 to 7 minutes. Cool slightly. Remove and frost. Makes 3 dozen cookies.
Beat eggs; stir in remaining ingredients. Place into 2 loaf pans. Bake at 350° for 1 hour.
Drain fruit. Save juice from the pineapple and fruit cocktail. Mix juice with instant pudding. Stir until thick. Pour over fruit. Add sliced bananas and cherries. Chill.
Slice sausage in quarter slices. Brown on both sides. Drain off fat. Add other ingredients. Simmer 10 minutes. Serves 5 to 6.
Cook sausage, stirring as to blend. Saute jalapenos in this until changes color. Add cheese, stirring constantly to melt cheese and mix well. Pour in shallow dish and cool.
Preheat oven to 350°. In saucepan, combine sugar, flour and salt. Stir in undrained pineapple, sour cream and lemon juice until thoroughly blended. Cook and stir until mixture thickens and bubbles; cook and stir 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into egg yolks; return to hot mixture, stirring constantly. Cook and stir 2 minutes more. Spoon hot mixture into cooled pastry shell. Spread meringue atop pie, sealing meringue to edge of pastry. Bake at 350° for 12 to 15 minutes, or until golden. Cool before cutting.
Put 1 cup water in pot. Add cubed pork and start browning. When pork turns light brown, add sausage and brown until dark brown. Remove excess grease from pot. Brown onions. Add green onions and bell pepper. Cook down. Add 4 cups water. Add seasoning and bring to a boil. Add rice and stir until water becomes thick. Cover and put fire as low as possible. Wait 10 minutes and turn rice over (do not stir) from the bottom of the pot. Re-cover. Wait 10 minutes and turn over again. Turn fire off. Let sit 5 minutes and serve.
Cook all the ingredients except Cool Whip over medium heat until thick. Cool in refrigerator for 2 hours. Fold in 1 cup Cool Whip. Store in refrigerator.
Brown chops and set aside. Pour rice into pan where chops were browned. Stir constantly until golden brown, about 10 minutes. Add onion and cook until tender. Add bouillon water; simmer over low heat until liquid is gone, 20 to 25 minutes. Lay chops on top of rice for the last 10 minutes.
Mix all ingredients except Tater Tots in large casserole dish. Cover with 1 layer of Tater Tots. Bake at 350° for 30 minutes.
Mix all together and beat until orange slices are broken up and fluffy. Pour into three 8-inch cake pans. Grease and flour pans. Bake at 350° for 20 minutes or until done.
Mix together the first 2 ingredients and then spread on large platter. Layer on top of that mixture the remaining listed ingredients in the order given. Refrigerate. Serve with taco chips.
Saute onion in oleo in skillet. Stir in flour and dry mustard. Season with salt and pepper. Add milk. Cook until thickened, stirring constantly. Stir in cheese until melted. Alternate layers of potatoes, celery, ham, green pepper and cheese sauce in 9 x 13-inch pan until all ingredients are used, ending with cheese sauce. Bake, covered, at 350° for 1 hour. Bake, uncovered, for 30 minutes. Makes 6 servings.
In 10-inch skillet, heat oil. Add kielbasa and onions and saute until browned. Add cabbage and stir thoroughly. Add remaining ingredients and cook, stirring occasionally, until cabbage is tender and liquid has evaporated. Makes 2 servings.
Make cake according to package directions. Pour into rectangular pan and bake. Cool and cut in half. Make pudding, using 2 1/2 cups milk per package.
Brown ground beef and onion. Drain. Add pinto beans, tomato sauce, salt, pepper and Worcestershire sauce. Simmer for 15 minutes. Spray baking dish with Pam. Pour meat mixture into baking dish.
Food process mushrooms coarse rather than fine. Pit olives and process finer than mushrooms. Heat butter and oil in skillet. Add onion, oregano, parsley and mushrooms. Salt lightly and cook over brisk heat, stirring constantly 5 to 6 minutes. Mushrooms should start to color and onion softens. Add garlic during the last few minutes of cooking so it doesn't burn pepper. Set aside.
Cook squash and onion in a small amount of salted water until tender; drain. Add bread or cracker crumbs (reserving 1 tablespoon for top), cheese, egg, salt, pepper and 2 tablespoons margarine. Spoon into greased casserole. Top with remaining crumbs; dot with 2 tablespoons margarine. Bake at 375° for 10 minutes or until brown. Yield: 4 servings.
Saute onions and garlic over low heat. Add turkey hamburger to saucepot. Cover. Stir frequently until meat is lightly cooked and separated. Add chili powder, tomatoes and pepper. Cover and simmer for 30 minutes. Uncover; add drained kidney beans to sauce. Cook slowly about 30 minutes. Add tomato puree with a little water if mixture is too thick. Tastes better when cooked in advance (24 hours).
Drain pineapple and oranges. Use 1 1/2 cups liquid; if not enough, add water. Mix with pudding mix and cook until thick. Then cool. Add fruit and mix. Add bananas and cherries last and mix gently.
Soften yeast in 3 tablespoons warm water. Combine sugar, shortening, 1 cup warm water, salt and eggs in large bowl. Mix well. Add yeast and flour; beat until smooth. Cover and refrigerate overnight.
Mix peanut butter and marshmallow cream in a bowl until smooth. Roll dough into small balls. Roll balls in graham cracker crumbs. Place balls on waxed paper. Stick toothpicks into the balls.
Combine lemon juice, chili powder, cumin and pepper. Add shrimp. Toss to coat.
Cook potatoes until fork-tender. Drain and cool slightly. In a large bowl, combine potatoes and all other ingredients; toss gently to mix well. Sprinkle paprika on top. Cover. Refrigerate at least 3 hours for best taste.
Prepare pudding mix according to directions, using only 1 cup milk. Blend in 1 1/2 cups whipped topping and 1/4 cup pecans. Spoon into pie shell. Decorate with remaining 1/2 cup whipped topping and additional nuts. Chill at least 1 hour. Serves 6.
In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion.
Heat oil in deep heavy pan and add the onions, carrots, celery, turnips and potatoes. Cook for a few minutes; then add the green beans. Cook the vegetables for another 5 to 10 minutes. Add the stock and vermicelli and season with salt to taste. Reduce heat and simmer until vegetables are tender but still crisp. Add the peas to the soup with the spinach, tomatoes and zucchini. Continue cooking for another 20 to 30 minutes. This keeps well for several days in the fridge. Serve with a dollop of pesto sauce and hot French bread.
Preheat oven to 350°. Mix all ingredients together in mixing bowl. Drop dough by spoonfuls on lightly greased cookie sheet. Press with a fork. Bake in oven for 5 to 8 minutes or until light brown.
Preheat oven to 375°. Divide macaroni and cheese into two parts. Layer 1/2 macaroni, then 1/2 grated cheese in 2-quart buttered baking dish. Repeat with second layer, finishing with cheese. Dissolve the mustard and salt in 1/4 cup milk. Beat eggs; stir in mustard mixture and rest of milk. Pour over macaroni and cheese. Bake for 40 to 50 minutes or until knife stuck comes out clean.
Melt 1 stick margarine and pour into an oblong pan. Mix all chips and crushed wafers. Pour condensed milk over mixture. Mix. Pour into pan. Cook at 350° for 30 minutes, until golden. Cool and cut into squares.
Beat cream cheese, gradually adding milk. Beat until smooth. Add lemon juice, Worcestershire sauce, garlic, salt and pepper. Add shrimp and stir in cream cheese mixture. Chill. Makes about 1 1/2 cups dip.
Peel and cut up eggplant. Then boil until they are done enough to mash up. Remove from the boiling water and mash the eggplant. Then add cream of chicken soup, onion (chopped), eggs, salt, pepper, cornbread (crumbled), light bread and sage to your taste. Mix well.
Dissolve Jell-O in cottage cheese. Mix well. Drain and add oranges and pineapple. Stir in Cool Whip. Refrigerate.
Preheat oven to 425°. Mix ingredients in order given. Pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely and garnish, if desired, with whipped cream.
Slice raw cauliflower thin. Combine with other ingredients. Serve in salad bowl. Salt to taste. Chill overnight.
Brown chopped onion and rice in hot oiled pan. Add water and bouillon. Cook for 15 to 20 minutes. Turn off. Add Cheddar cheese. Serve with meat, vegetables and rolls.
In skillet, cook bacon or ground beef. Use meat drippings to cook onion and bell pepper. Drain. Add all ingredients. Bring to boil, then simmer for 20 minutes.
Put shortening and milk in saucepan; let heat until shortening melts. (We use oleomargarine.) Remove from heat and let cool. In a large mixing bowl, dissolve the yeast in water. Add sugar and salt. Add the cooked milk mixture and the beaten eggs (whole), then sifted flour. Mix well. Cover the bowl with cloth or waxed paper. Let rise until double in bulk. Turn on lightly floured board and knead lightly. Roll out 1/4-inch thin. Spread with melted butter and fold over to make two layers. Cut in shapes. Place about 1/2-inch apart to rise in greased pans. Let rise again until double in bulk (about 2 hours). Bake in medium oven at 350° for about 10 to 15 minutes. This will make 40 extra large rolls.
Cook broccoli in boiling water until tender. Drain. Arrange broccoli in greased 11 1/2 x 7 1/2-inch dish. Place chicken on top. Combine soup, curry powder, mayonnaise and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over mixture. Bake at 350° for 30 minutes.
Mix all dry ingredients together. Add milk and egg whites, beaten stiff. Set in pan of water and bake in moderate oven for 50 minutes. Take out of pan of water last 5 minutes.
Place cooked broccoli in greased casserole. Combine remaining ingredients and pour over broccoli. Sprinkle 1/2 cup sharp, grated cheese over top. Top with 3/4 cup fresh bread crumbs. Melt 1 tablespoon margarine and dribble over top. Bake until bubbly, approximately 35 to 45 minutes at 350°.
Bring cream cheese and braunschweiger to room temperature. Combine half of the cream cheese with remaining ingredients except nuts. Mix well. Spread in mold and chill for several hours. Unmold. Frost with remaining cream cheese. Garnish with chopped nuts. Serve with crackers or a party loaf bread.
Cream butter and sugar thoroughly. Mix in beaten eggs. Sift dry ingredients and add to creamed mixture alternately with sour milk. Add almonds and vanilla flavorings. Pour into 3 greased 8-inch pie pans. Sprinkle 1 tablespoon sugar on top of each. Bake at 350° about 25 minutes.
Place cream cheese in a bowl and stir until very smooth. Add all remaining ingredients and stir until thoroughly blended. Transfer to serving bowl and garnish with sliced olives, if desired. Serve with assorted crackers. Makes 1 1/2 cups.
Place chocolate chips, peanut butter chips and the peanut butter in 2-quart dish in microwave, uncovered, on Medium until melted, 2 to 3 minutes. Stir until smooth. Mix in marshmallows and peanuts until evenly coated; spread in buttered square 8 x 8 pan. Refrigerate until firm, at least 1 hour; cut into bars.
Sprinkle chicken with seasoned salt; place in crock-pot on high. Mix remaining ingredients. Pour over chicken. Cook for 3 to 4 hours, stirring occasionally. Serve over cooked rice. Enjoy!
Cook spinach in the bouillon. Puree in food processor with oysters. Add enough milk to make 1 quart of soup. Serves 4.
Mix together and shape into loaf. Place in casserole and pour over it a syrup made of 1 cup brown sugar, 1/2 cup vinegar and 2/3 cup water. Bake 1 1/2 hours at 350°. Baste with syrup 3 or 4 times.
Combine the first 4 ingredients and shake (mix or blend), then add flour, baking powder and salt. Mix well. Pour into a greased 8-inch square pan and bake at 375° for 30 to 35 minutes. Top with fresh strawberries and whipped topping when completely cooled.
Cream butter, sugar and eggs in bowl until light and fluffy. Add mixture of cocoa and food coloring; mix well. Add salt, buttermilk, flour and vanilla; mix well. Stir in mixture of vinegar and baking soda. Spoon into 2 greased and floured 8-inch cake pans. Bake at 350° for 30 minutes. Cool. Split layers horizontally; spread with Fluffy White Frosting between layers and over top of cake.
Heat oven to 325°. Mix oil, margarine and garlic; brush onto bagel slices. Bake slices on cookie sheet for 10 to 12 minutes or until bagels are crisp. Store in tightly covered container.
Put inside cooking bag (make few slits in top of bag). Put cooking bag inside crock-pot. Cook approximately 10 hours on low. Take the roast out of the crock-pot and cooking bag and tear up with a fork, then put the roast back in crock-pot. Cover with barbecue sauce and heat until hot through.
Place butter in a 2 qt. rectangular baking dish. Heat in oven for 5 minutes until butter is melted. Remove dish from oven. Stir together, flour, sugar, powder and salt. Add milk and stir until just combined. Pour this over melted butter; do not stir. Spoon fruit over batter.
In bowl, combine cornmeal, flour, salt, baking powder and soda. Add onion, buttermilk and then egg; blend. Drop from tablespoon, a few at a time, into deep shortening heated to 375°. Fry until golden. Drain on paper toweling.
Mix all dry ingredients in 8 x 8-inch baking pan. Add the liquids. Mix and bake in moderate oven 350° for 30-35 minutes.
Bake chicken at 350° for 30 minutes; drain juice off the chicken. Add the noodles. Mix water and soup; pour over the chicken. Sprinkle spices from the noodle packs over the chicken. Bake for 30 minutes in a 13 x 9 x 2-inch baking pan. If the noodles are not tender, cook a little longer.
Beat all ingredients well. Pour into 9-inch deep dish pie shell. Bake at 425° for 15 minutes. Reduce oven to 350° and bake 45 minutes more until knife inserted comes out clean. Cool.
Mix sugar and molasses. Add melted shortening and eggs; mix well. Add vanilla. Dissolve the soda in hot water. Sift flour, cream of tartar, spices and salt together, then mix all together. Let mixed dough stand in a cool place for 1 hour. Roll out to about 1/8-inch thick. Bake at 350° on a well-greased cookie tin for 10 minutes, or until well done.
Have turkey at room temperature. Rub inside and out with salt. Preheat oven to 475°.
Soak beans overnight in large pot. Drain and rinse thoroughly. Put back in large pot; cover with cold water. Add salt and bacon or bacon grease. Cook slowly for several hours until tender and nice broth has formed. Enjoy with corn bread and onions.
Bring water and tea to gentle boil and let steep; add sugar. Remove tea bags, pour into 1 gallon container. Add Ocean Spray cranberry juice concentrate. Fill remainder of container with cool water. Serve hot or cold with lemon wedge or cinnamon stick.
Beat egg well. Add milk and soda. Beat in the rest of ingredients until smooth. Cook on heavy griddle. Makes about 16 (4-inch) pancakes.
Combine eggs, bean sprouts, meat or seafood, onion, salt and pepper. Mix together lightly. Melt 1 teaspoon butter in 6-inch skillet. Pack 1/2 cup of mixture into skillet. Cook until set and brown on edges. Turn and brown on other side.
Boil first 3 ingredients one minute. Remove from heat. Stir in remaining ingredients. Press into greased pan. Cut into squares.
Cook beans according to package directions. Add meat and all ingredients and simmer together for about 4 hours. Smash several beans on the side of the pan.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a heavy saucepan; cook over medium heat until thick, stirring constantly. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
Combine ingredients. Drop in spoonfuls on buttered pan or cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together except oil. Heat oil in 10-inch iron skillet. Pour hot oil into cornbread mix. Blend. Pour mixture into hot skillet. Bake at 425° until done, 20 to 25 minutes.
Salt and pepper fish. Arrange pepper slices and onion slices over fish. Mix chicken broth, lemon juice and basil. Pour mixture over fish. Bake 1/2 hour at 350°.
Sift flour, baking powder and salt into mixing bowl. Add egg and creamed corn, mix well. Heat corn oil in skillet. Drop corn mixture by tablespoons into hot corn oil and fry until golden brown on both sides. Makes 18.
Soak beans for several hours. Wash and put in a large pot and cover with 3-quarts water. Add onions and garlic, both slightly browned in butter. Salt to taste. Add ham hock, parsley, bay leaves, juice of 1/2 lemon and several drops of Tabasco sauce. Cover and cook slowly for 3 to 4 hours. Add smoked sausage and pepper to taste and cook about 45 minutes longer.
Bake cake in 2 layers. Put one layer, broken in pieces, in bottom of bowl and add 1/2 pie filling, 1/2 crushed pineapple and 1/2 nuts. Repeat with second layer of cake. Add cherries last. Refrigerate.
Melt butter in skillet and cut up onion. Cook until the onion is tender. Add soups; stir until smooth. Add 1/2 cup of milk. Debone chicken; layer chicken, rice and soup mixture. Top with cheese. Bake at 350° for 30 minutes.
Fry first four ingredients in butter or margarine. Add remaining ingredients; simmer until the potatoes are soft, but firm. Add light cream and a pinch of sugar to the pot. Serve with a baguette and a nice white wine. BON APPETITE!
In a large plastic bag or bowl with secure lid, combine all ingredients. Shake to be sure all potato pieces are coated with oil and onion soup mix. Pour coated potatoes into medium size casserole dish. Bake at 350° for 45 minutes or until potatoes are tender. Stir once during cook time.
Cook and take chicken off bone. Reserve 2 cups broth. Cut chicken into pieces and place in bottom of baking dish. Melt margarine and pour over chicken. Mix together dry ingredients and mix well with milk. Pour over chicken. Heat soup and broth to the boiling point and pour over all. Bake at 350° for 45 minutes. Makes its own crust.
In a large canner container, add zucchini, water and lime. Soak, weighted down, overnight. Drain and wash well. Cover with clean water. Let stand for 2 hours and drain.
In a large pan, put water. Cut potatoes, carrots and onion up. Put into pan. Cut sausage up. Lay on top of vegetables. Quarter cabbage and put on top. Bring water to boil. Cook until done. Place on large platter. Serve. Put salt and pepper to season. Add butter to season also.
Mix well. Make into walnut size balls, mash down and put on a cookie sheet. Bake at 350° for 10 to 15 minutes.
Brown steak in hot fat. Add all other ingredients. Simmer in a pan for 2 hours or in pressure cooker for 15 minutes at 10 pounds pressure. Serve over rice.
Put rice in bottom of greased roasting pan. Place serving pieces of chicken on top. Pour the can of soup over. Pour water over all. Sprinkle dry soup mix on top. Cover and bake at 325° for 2 1/2 hours.
Make spread out of first 3 ingredients. Place mixture between bread slices. Serves 4.
Cook pasta as directed on package. In a large pan, melt butter slowly. Add drained noodles. Pour in Sweet Sue chicken broth, half and half, garlic powder, grated cheese, salt and pepper to taste. Gently stir until heated and the cheese is melted. Yield: 6 servings.