HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute diced beef in oleo until slightly browned. Add salt and pepper to taste. Set aside. Add chopped onion to meat saute. Add the flour and stir in the beef broth. Bring to boil. Add hot mustard and mushrooms. Cover pan and simmer one hour. Before serving, add the sour cream and Sauterne. Do not boil after adding these last two ingredients.
Combine flour, baking soda and salt in small bowl. Put butter, sugar and water in a pan and bring to boil. Add 1/2 package chocolate chips, vanilla and eggs. Beat in dry ingredients. Add remaining chocolate chips. Put into greased 9-inch square pan. Bake 30 to 35 minutes at 325°.
Mix Eagle Brand milk with vanilla pudding; refrigerate 10 minutes. Mix with sour cream and Cool Whip; add to pan.
Cream sugar and butter until light. Add egg yolks, flour, baking powder, cracker crumbs, chopped nuts, dates and vanilla. Fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake in a 325° oven for 25 to 30 minutes. Check for doneness. Put together with whipped cream.
Mix all ingredients together at once. Bake at 350° in a greased and floured pan until done.
Melt in a 3-quart saucepan the chips and peanut butter. Stir until smooth. Add Rice Krispies, mixing well. Press mixture in a 9 x 9 x 2 pan coated with cooking spray. Chill until firm. Cut and store in refrigerator.
Mix cheese, beer and garlic salt in bowl with beater until creamy. Refrigerate for 2 to 3 hours. Scoop out center of round loaf and break bread into small dip-sized pieces. Arrange on serving dish around loaf. Spoon cheese mixture into center of loaf. Use bread pieces to dip cheese. Great for an extra at parties or as a snack.
Bake cornbread and let cool. Crumble cornbread in bowl. Add remaining ingredients. Mix well.
Combine all ingredients and marinate beef in it. Freeze the sirloin tip roast slightly. Then as it thaws, slice very thin. Marinate the sliced beef in the sauce at least 1 hour, preferably overnight. Grill 10 to 15 minutes. Serve.
Heat oven to 375°. Beat eggs, vanilla, shortening and 1/2 of the cake mix (dry) until light and fluffy. Stir in remaining cake mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes (centers will be soft). Cool slightly; remove from cookie sheet.
Whip butter, sugar and syrup together. Add the rest of the ingredients and mix into a nice dough. Let it rest in the refrigerator until the next day. Roll out the dough thin (3 mm) and cut out hearts, animals, etc. and set on a buttered surface. Place on baking sheets and bake at 175°C for 7 to 10 minutes, or until they have a nice brown color. You can decorate with sugar icing if desired.
Whip pudding mix and milk; add 1/2 container Cool Whip and Eagle Brand to pudding mixture. Layer vanilla wafers and bananas with pudding mixture. Top with rest of Cool Whip. Refrigerate.
Mix melted butter and brown sugar. Set aside. Grease Bundt pan. Cut biscuits in half. Roll biscuits in sugar and cinnamon mixture. Drop into Bundt pan. After each layer of biscuits pour butter and brown sugar mixture. Bake at 350° for 20 to 25 minutes.
Line small muffin pan cups (each 1 3/4 x 1-inch) with fluted paper cups that have 1 1/4-inch bases and are 1-inch high.
Dissolve jello in boiling water. Stir in other ingredients. Chill until firm. Serve.
Back and clean uncooked crab. Make mixture of Old Bay and melted butter or margarine. Baste crab with mixture. Place over hot coals on grill. Keep basting until done.
Combine apples with sugar and cinnamon. In casserole dish, combine boiled noodles with apple mixture. Dot with butter on top. (Optional: We usually add cooked, sliced sausage to mixture or you can serve sausage as a side dish.) Cover and bake at 350° for 35 minutes.
Put browned pork chops in 2 layers in a casserole dish with sliced onion, potatoes and carrots. Add can of soup. Add water to cover meat. Bake at 350° for 1 1/2 to 2 hours, until desired consistency.
Combine into an ice cream freeze the drinks, milk and pineapple. Freeze until hard.
Combine cabbage, celery and green pepper. Stir together sugar, vinegar, mayonnaise, evaporated milk, salt and pepper; pour over cabbage mixture and mix well. Chill until serving time.
Shape beef into 4 (1/2-inch thick) patties. Place patties on grill over medium coals. Grill seven to nine minutes for medium, turning patties once during cooking. Season with salt and pepper as desired.
Melt chocolate squares in microwave. Mix ingredients together and pour into crust. Chill 4 hours. "Yummy-yummy!"
Cover a large platter with lettuce. On the lettuce, arrange chicken, eggs, bacon, tomato wedges and avocado. Serve with Blue cheese dressing. Makes 4 servings.
Sift flour, salt, baking powder and sugar. Beat egg whites until stiff; set aside. Beat egg yolks until light; add milk. Mix in dry ingredients. Stir in oil. Fold in egg whites. Cook on hot griddle.
Combine in a saucepan cranberries, orange, juice, water and sugar. Cook over medium heat until mixture comes to a boil. Boil for 5 minutes. Remove from heat and add one-half of the marshmallows and the cherry Jell-O. Stir and let cool. Add the celery, nuts, pineapple and the remaining marshmallows. Set in refrigerator to chill until serving time.
Sift together flour, baking powder and salt. Add butter or margarine. Cut with a pie cutter or fork until very fine. Stir in milk. Roll on floured board to desired thickness. Cut with a biscuit cutter or a glass. Bake in hot oven, 450°, for 12 to 15 minutes.
Cream margarine; add sugar beating well. Add eggs, one at a time, beating well after each one. Combine flour, baking powder and salt; add to creamed mixture. Alternate with pineapple, mixing well. Add vanilla. Put mixture into greased and floured loaf pan. Bake at 350° for 55 minutes to 1 hour. Cool loaf 10 minutes in pan. Remove from pan and cool completely on wire rack.
Place sirloin tips in crock-pot. Spoon soup over meat. Add onion and green pepper, if desired. Cover and cook on low setting and your dinner will be ready when you get home!
Cook macaroni and drain. Melt butter in saucepan. Add onion and cook over low heat for 3 to 5 minutes. Stir in flour, salt and pepper. Add milk gradually and cook until thickened. Place half macaroni in greased 2-quart casserole dish and half chicken over macaroni. Repeat. Arrange cheese on top, pour sauce over casserole. Bake at 350° for 25 minutes.
Preheat oven to 400°. Stir all ingredients with spoon. Roll and cut and bake until golden brown.
Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in the refrigerator 30 minutes.
Cook sugar, milk, butter and syrup to soft ball stage when dropped into cold water. Add dates and heat until thick. Add pecans. Turn out on damp cloth and roll in log. Chill, then slice.
Soak cucumbers 24 hours in lime water.	Wash once. Let stand 3 hours in cold water. Place cucumbers in mixture of remaining ingredients and let stand 12 hours or overnight. Heat 35 minutes in syrup. Place in jars and seal. DO NOT BOIL!
Brown chops on both sides in oil. Place in a shallow 2-quart baking dish. Sprinkle with salt and pepper. Keep them warm. Meanwhile, in small saucepan over medium heat, melt butter or margarine; add flour. Cook and stir for 1 minute; add milk. Stirring, bring to a boil and boil until thickened. Remove from heat. Beat in egg until smooth. Stir in onion and cheese. Over low heat, cook and stir just until cheese melts. Spoon 1/4 of sauce over each pork chop, spreading to edges. Bake at 350°, uncovered, for 35 to 45 minutes or just until chops are done and cheese is puffed and golden. Makes 4 chops.
Put ingredients in a bowl all at once. Beat for 20 minutes at medium speed. Bake in greased angel food pan in a 350° oven for 1 hour. Heat oven after putting in cake.
Prepare brownie mix as per brownie cake style brownies (2 eggs). Use regular muffin tins with shallow liners or cut down deeper ones. Use 1 measuring tablespoon of batter for each. In center, gently press unwrapped peanut butter cup. Bake at 350° for 15 minutes. Makes 3 dozen.
Place in layers in order written. Spread mayonnaise on each layer. Sprinkle each layer with sugar. If you like the bacon crisp when served, wait until you serve before putting bacon in or on dish. Refrigerate overnight.
Sift together flour, sugar, baking powder, soda and salt. Stir in shortening. Meanwhile, dissolve yeast in 2 tablespoons warm water. Mix well; add buttermilk and mix again. Place in a covered container in refrigerator overnight. Roll out on floured board about 1/4-inch thick. Cut with desired size biscuit cutter. Bake at 400° for 12 minutes. A minute or two before done, brush tops with melted butter. These freeze well.
Combine butter, flour and chopped nuts in 9 x 13-inch pan. Mix well and press flat in bottom of pan. Bake for 15 minutes at 350°; let cool. Combine cheese, powdered sugar and 1 1/2 cups whipped topping. Spread over crust and cool. Combine pudding and milk; mix well and spread over cream cheese layer. Cool. Spread whipped topping over pudding layer. Sprinkle top with pecans. Can be frozen.
Combine first 3 ingredients; mix well. Add remaining ingredients and mix lightly. Chill.
Heat oil in frying pan. Combine cornmeal, garlic and herbs. Cut tofu in 1/4-inch thick slices. Place slices, one at a time, in cornmeal mixture and coat evenly. Place in frying pan and brown both sides. Use in sandwiches with pickles, tomatoes, lettuce, mustard, etc.
Prepare cake mix as directed on package in 13 x 9-inch pan. Cool 15 minutes, then poke holes in cake with utility fork.
Saute onions and pepper. Add all to pot in order, sauteing onions and pepper while others heat. Simmer on low heat 20 minutes. Serve over bed of cooked rice.
Shred 3 1/2 cups Golden Delicious apples. Place them in freezer bag and freeze until needed. Measure 3 cups again. Mix all ingredients. Grease and flour oblong pan, about 8 1/2 x 15. Bake at 300° for 1 1/2 hours. Test with toothpick.
Grate cheese. Let stand at room temperature for 15 minutes. Add pimento, mayonnaise and salt. Mix well.
Mix sugar and water. Mash bananas in blender. Mix with all other ingredients and freeze. Let stand about 2 hours. Before serving, pour 6 to 12 ounces of Sprite over and serve.
Mix all together and store in airtight container. Add 2 teaspoons to 1 cup hot water for a drink.
Brown in skillet ground beef. Add salt and pepper to taste, chili powder, onion, sugar, ground cloves and tomato juice. Mix well and add red kidney beans and pinto beans. Simmer about 20 minutes and serve.
Place cooked, drained broccoli in a shallow, greased baking dish. Lay chicken on top of broccoli. Combine next 4 ingredients. Pour over chicken breasts. Cover with cheese, then top with bread crumbs or potato chips. Bake uncovered at 350° for 25 to 30 minutes.
Slice potatoes into 1/4-inch slices. Layer in baking pan. Cover with onion. Add margarine slices and bacon pieces. Salt and pepper to taste. Cover with Season-All. Cover with water and put foil over pan. Bake at 350° for 1 to 1 1/2 hours. When potatoes are done, uncover and turn oven up to 450° for 10 minutes to brown potatoes.
Mix all ingredients together using only 1/2 of melted butter. (Hash browns do not have to be thawed.) Pour into 9 x 13-inch ungreased pan or glass dish. Mix corn flake crumbs with remaining melted butter and sprinkle on top. Bake at 350° for 1 hour. Do not overbake.
Scrub cucumbers (do not peel). Slice thinly (1/4 to 1/8-inch thick). Combine cucumbers, onions, peppers and salt. Cover and let stand overnight. Drain well and wash with cold water in morning. Combine sugar, vinegar, turmeric, mustard seed, celery seed and alum in a large pot. Bring to boil; add drained vegetables and return to full boil. Pack in hot sterilized jars covering vegetables with hot syrup and seal. Yield: 6 pints.
Put rice, water and salt into heavy 2-quart saucepan. Cover and cook over medium heat until water boils. Reduce heat and simmer until rice is tender (about 15 minutes). Remove from heat. Stir in milk and raisins. Beat eggs just until blended. Add gradually, while stirring briskly, to rice-milk mixture. Return to low heat and cook, stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in vanilla extract and nutmeg. Serve hot or cold.
Mix 1 stick melted margarine, potatoes, sour cream, undiluted chicken soup, onion, Cheddar cheese, salt and pepper. Divide and put into two greased pie pans or one 9 x 13-inch casserole. (Don't make casserole too thick or too deep.) Cover with a topping made with crushed corn flakes and 1 stick margarine, melted. Bake in preheated 350° oven for 40 to 45 minutes.
In large saucepan, bring first 4 ingredients to a boil. Remove from heat and add rest of ingredients. Mix well. Drop on wax paper. Let cool and then enjoy!
Boil noodles in salted water. Meanwhile, beat butter until fluffy. Beat in egg yolk and cream. When well blended, beat in cheese, salt and plenty of black pepper. Drain noodles well; toss with sauce. Serve immediately with a sprinkling of more cheese on top.
Melt butter and add flour, baking powder, sugar and milk. Mix well. Pour in 8 x 8 or 9 x 9 baking dish (greased). Add fruit on top; do NOT stir. Bake at 350° for 30 minutes.
Combine oat bran, flour and baking powder. Add milk and oil; mix well. Let stand 10 minutes. Heat oven to 425°. Lightly spray 12-inch round pizza pan. Sprinkle with 1 tablespoon of oat bran. With lightly oiled fingers, pat dough out evenly. Shape edge to form rim. Bake 18 to 20 minutes. Spread sauce over partially baked crust. Top with vegetables. Sprinkle with cheese and oregano. Bake 12 to 15 minutes more.
Mix together. Dip apples in the caramel mixture. If you like, then dip into chopped peanuts.
Cook broccoli and drain. Saute onion in 2 or 3 tablespoons of butter. Cook rice as directed. Mix all ingredients together. Salt to taste. Bake at 350° for 30 to 40 minutes. Half recipe for a smaller portion.
Brown ground meat with onion in skillet. Season to taste. Put in the bottom of a 4 or 5-quart pan. Then add sliced potatoes, carrots, peppers, rice and tomatoes on the top. Layer in that order. Cover and bake at 350° about 2 1/2 hours.
Mix flour and baking soda. Combine margarine, sugars, vanilla and vanilla pudding. Mix until smooth and creamy. Beat in eggs. Add morsels. Batter will be stiff. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Brown pork chops on both sides in a small amount of oleo. Place pork chops in casserole dish. Combine remaining ingredients, mixing well, and pour over top of pork chops. Bake at 350° for 30 minutes or until pork chops are done.
Cream butter, 1/2 c. powered sugar and vanilla. Combine flour, pecans and salt. Stir into butter mixture. Shape dough in 1-inch balls. Place on ungreased baking sheet. Bake in 325° oven 20 - 25 minutes till lightly browned. Roll warm cookies in powdered sugar. Sprinkle with additional chopped pecans if desired. Makes 36 cookies.
Prepare marinade with lime juice, soy sauce and olive oil; cover chicken and refrigerate several hours. Turn every now and then.
In a large glass bowl, mix lemon juice, vegetable oil, vinegar, oregano and garlic powder. Place chicken pieces in bowl, season with salt and pepper. Cover and marinate in the refrigerator at least 1 hour.
Place sliced strawberries on bottom of a 13 x 9-inch cake pan. Make large package of jello and pour over strawberries. Place in refrigerator to set. Once set, slice sponge cake into 1-inch slices and place on top of set jello mixture. Poke holes in sponge cake. Make small package of jello and pour it over sponge cake-jello mixture. Refrigerate. Once total jello mixture is set, top with Cool Whip. Decorate with whole strawberries. Great refreshing summertime dessert.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers. Makes one 9-inch pie.
Soak gelatin in cold water. Drain fruit well. Reserve 3/4 cup fruit juice, adding water if necessary. Heat juice. Stir in the gelatin until dissolved, then add the fruit. Chill. When gelatin mixture begins to thicken, fold in the yogurt. Split the angel food cake horizontally in thirds and fill each layer with fruit as you re-stack cake. Frost with Smooth N' Creamy Frosting.
Cream sugar and Crisco. Add eggs, one at a time; beat well. Add milk and remaining ingredients. Mix well. Always start in a cold oven. Pour into a greased and floured tube or Bundt pan. Bake at 350° for 1 to 1 1/2 hours.
Mix the last 3 ingredients 1/2 hour before serving. Mix with broccoli and other ingredients. Refrigerate.
Layer vegetables in large bowl. Spread mayonnaise over salad. Sprinkle Cheddar cheese. Refrigerate, covered with Saran Wrap, overnight.
*Distilled white vinegar may be substituted for rice vinegar. **May substitute 4 1/2 packets Equal| sweetener.
Bake biscuits according to directions. Split in half. Place shrimp on biscuits. Mix together mayonnaise, onions and Parmesan cheese; spread over shrimp. Cover with Swiss cheese and sprinkle with sesame seed. Place under broiler until golden brown and bubbly.
Place 2 peach halves in each dessert dish. Melt jelly over low heat. Pour over peaches. Chill 2 hours. Just before serving, top with scoops of ice cream.
Combine all ingredients, except tortillas. Put 1 tablespoon mixture in center of each tortilla and spread evenly. Roll up and chill.
Chop onions; brown lightly in oil. Add meat; cook until pinkness is gone (I brown the meat in the oven). Add other ingredients; simmer for 4 hours.
Put apple juice and sugar in a saucepan. Stir to dissolve sugar; add spices, cover and boil 5 minutes. Remove spices, lower heat and simmer. An orange or lemon slice may be used to garnish each cup. Serves approximately 24.
Mix all ingredients and pour in unbaked pie shell and bake at 325° about 40 minutes.
Peel and wash potatoes and dice in small pieces. Put in pan and cover with water. Add onions and sliced carrots. Cook for fifteen minutes. Add corned beef and cook until potatoes are tender. Salt and pepper to taste.
Cook broccoli and drain. Mix soup, mayonnaise, egg, onions and cheese together. Add broccoli to mixture. Put in casserole dish. Bake until formed and golden. Put onion rings on top. Bake until onion rings are golden.
Preheat oven to 375°. Mix flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt in a large mixing bowl. Add milk, vanilla, butter and pecans (if using). Pour into 2-quart baking dish. Mix remaining ingredients, except water; sprinkle this dry mixture over batter. Pour water over top. Bake at 375° for 30 minutes.
Mix all together and drop by teaspoonful on a well-greased pan. Bake 10 to 12 minutes at 350°.
Dip chicken breasts in melted oleo. Roll in cracker crumbs. Place in casserole dish and bake in 350° oven until done. Test with fork.
Mix flour with a little of the milk, then mix all ingredients together. Put in a well-greased baking dish. Bake 35 to 40 minutes at 350°. Serves 6.
Place butter, onion, garlic and green pepper in a deep 1 1/2-quart microwave casserole and heat on Full power 3 minutes or until tender. Stir occasionally. Add remaining ingredients. Stir well to combine. Heat, uncovered, on Full power, 2 minutes or until sauce bubbles. Serve over meat or poultry. Serve with rice or noodles.
Cream 1/2 cup of sugar and margarine together. Add graham cracker crumbs. Pack down on bottom of a 9 x 12-inch pan. Beat together the cream cheese, eggs, 1/2 cup sugar and vanilla. Spread over crumb mixture. Bake at 350° for 20 minutes. Remove from oven and cool. Spread blueberry filling evenly on top. Add whipped cream and refrigerate several hours.
Mix and bake cake according to pkg. directions using a 9 x 13 inch pan. Cool cake and crumble in pan. Stir box of frosting into cake crumbs and make 1 inch balls. Place on a cookie sheet and chill. Melt bark in double boiler and dip chilled balls into bark. Cool on wax paper.
Brown pork chops in frying pan. Layer potatoes and onion slices in baking dish. Put pork chops on top. Spoon soup over top and add 2 cans of water. Bake at 400° until potatoes are done.
Mix well! Grease and flour tube pan. Bake 25 minutes or until done.
Preheat oven to 350°. Combine squash and water in a large microwavable bowl. Cover with plastic wrap; vent. Microwave on high for 6 minutes. Drain well. Place bread in food processor and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, 1/2 cup bread crumbs, sour cream, cheese, salt, pepper and soup. Spoon squash mixture into a 2 quart casserole coated with cooking spray. Top with the remaining bread crumbs. Spray breadcrumbs with cooking spray. Bake for 30 minutes. Makes 12 servings. 85 calories, 1 g. fat, 1 g. fiber.
Roll crescent rolls out into cookie sheet. Bake according to directions on package. Cool. Mix cream cheese, mayonnaise and dressing mix. Spread mixture on cooled crescent crust. Top with vegetables listed or any other of your favorite vegetables. Keep cool until ready to serve.
Cream together sugar and margarine. Add eggs and beat well. Stir in syrup, vanilla and oatmeal. Pour mixture into unbaked 9-inch pie shell. Bake at 325° for about 40 minutes.
Cream butter and sugar. Add other ingredients. Bake 1 hour at 350°.
Bring ingredients, except chuck roast or chickens, to a boil; cool slightly. Pour over chuck roast or chickens and marinate overnight and following day. Cook over hot coals. Baste as it cooks.
Thaw bread; don't allow it to raise. Grease 9 x 13-inch pan. Tear (or cut) one loaf into pieces and drop into pan. Melt butter, add rest of ingredients and beat until smooth. Pour over the bread. Tear up second loaf and put on top. Try to piece in any empty spots. Let raise 2 1/2 to 3 hours. Bake at 350° for 30 minutes.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add raisins, walnuts and vanilla.
Mix first 3 ingredients and spread in a greased 10 x 13-inch pan. Then layer other ingredients and top with tomatoes. Bake at 350° for 30 minutes.
Cream butter, sugar and eggs. Mix in flour, milk and vanilla. Bake at 350° for about 20 to 25 minutes.
Preheat oven to 350°. Cut potatoes into quarters. Place in a large saucepan with enough water to cover potatoes. Bring to a boil on high heat. Cook until tender, about 8 minutes; drain well.
Combine peppers and vinegar and puree in blender of food processor in 2 or 3 batches. Combine puree with sugar and bring to a rolling boil. Boil for 5 minutes. Add food coloring and remove from heat. Add Certo and stir well. Return to heat and boil for 1 minute. Strain through sieve and skim off any foam. Pour in sterilized jars and seal.
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the ketchup, relish and brown sugar; mix well. Cover and simmer for 30 minutes or until heated through. Spoon onto buns. Yields 8 servings.
Combine first 4 ingredients; beat eggs in large bowl. Add sugar, oil and vanilla. Beat until creamy. Add dry ingredients; put in zucchini. Spoon into two floured loaf pans. Bake at 325° for 1 hour. May want to check after 45 minutes. Done when toothpick comes out clean.
Follow directions for hot roll mix. Knead and roll about to size of a cookie sheet, 1/4-inch thick. Place pepperoni, side by side, on top of dough. Sprinkle with cheese. Roll, jelly roll fashion. Seal edges and fold under ends. Place on greased cookie sheet. Bake for 20 minutes at 350°. Take out pan and apply butter to top and sides of loaf. Continue baking 10 minutes, or until golden brown. Cut into slices and serve. Serves 6 to 8. We like to dip this into Ranch dressing.
Cook green beans with chopped onion for about 30 minutes or until onion is slightly cooked. Drain and reserve liquid. Mix soup with 1/2 can of bean liquid. Add green beans, rice, cheese and pimentos. Pour into a greased 2-quart casserole and bake at 350° for 30 to 40 minutes or until bubbling.
Brown the first 3 ingredients in oil. Mix all together and cover with pie crust. Bake until golden brown.