HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir onion in hot oil until tender, but not browned. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand 5 minutes. Makes 9 servings.
Combine all ingredients. Store in airtight container. To serve, use 3 heaping spoons in mug of hot water. Contains 30 calories per tablespoon.
Bring peas to a boil. Let sit. Fry bacon real crisp. Layer the ingredients. Toss with the mayonnaise and sugar dressing. Better to let set overnight. May put dressing on top of salad and toss later.
In saucepan, combine butter, cocoa and 1 cup water. Bring to a boil; stir constantly. Remove from heat. In large bowl, sift together flour and sugar; stir in eggs, buttermilk and vanilla. Add cocoa mixture; mix until blended. Pour into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 minutes. Immediately pour frosting over brownies.
Layer raw meat in a 13 x 9 x 2-inch pan. Sprinkle onion mix on meat, then the two cans of soup (undiluted) on top of that. Then add the Tater Tots. Bake at 350° for about 1 hour (the Tater Tots will be golden brown when ready).
In a large skillet, heat oil over medium heat. Add onion, garlic, basil, mushrooms and tomatoes; cook 5 minutes. Add vegetables, salt and pepper. Cook approximately 10 minutes; stir often until tender, but crisp. Pour over cooked pasta; sprinkle with Parmesan cheese.
Mix sugar and chocolate. Add milk and water. Cook slow. Mix flour in water. Add to syrup to thicken.
Beat eggs for 5 minutes. Stir in sugar and pumpkin. Sift together flour, spices and baking powder. Fold into pumpkin mixture. Spread into greased and floured 15 x 10 x 1-inch pan. Top with 1 cup chopped nuts. Bake at 375° for 15 minutes. Turn out on towel. Roll and cool. Unroll. Spread filling over roll and roll again. Chill and serve. Enjoy!
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of Cool Whip, pineapple and 2 cups of coconut. Spread in 8-inch layer pan lined with plastic wrap. Invert pan onto serving plate. Remove pan and plastic wrap. Spread with remaining Cool Whip and sprinkle with coconut. Freeze until firm, about 2 hours. Cut. Garnish with pineapple and cherries.
Chill meat that has been cleaned and cubed. Add 1/2 teaspoon salt to each quart jar. Pack meat in jar tight. Do not add liquid. Pressure cook 90 minutes at 10 pounds pressure.
Cook potatoes in salted water. When cooked, pass potatoes through a food mill or sieve with fine holes. Place puree in electric mixer. Add cornstarch and mix. Slowly incorporate eggs and egg whites, then heavy cream. Season to taste.
Coarsely break taco shells. In a 2-quart bowl, mix beef and onion. Cover bowl with waxed paper. Cook at High for 4 to 5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl, skim and discard excess fat. Stir in tomato sauce, water and chili powder. Cover. Cook at High for 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
Cook in double boiler until thick: egg yolks, sugar, milk and salt. Add gelatin which has been dissolved in cold water. Cool. Add vanilla, stiffly beaten egg whites and whipped cream. Pour mixture into baked pie shell. Sprinkle with toasted almonds and chill until ready to serve. Makes a light dessert.
Spoon softened ice cream into crust. Freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries and chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting. Serves 8.
Using a 9 x 13-pinch pan which has been Pammed, put rice on bottom. Cover with mixture of soups and milk, then chicken on top. Sprinkle with onion soup mix. Cover tightly with foil and bake 2 hours at 350°.
Combine beaten egg with melted margarine. Mix in cake mix and press into 13 x 9 inch pan. Press nuts into crust. Mix cream cheese, 2 beaten eggs and powdered sugar. Spread on top of crust. Bake at 350° for 40 to 45 minutes. When cool, cut into squares.
Bake at 350° to 375° for 30 minutes in 8 or 9-inch pan. Serve warm with milk. Freezes well. Makes 8 muffins or 8-inch square pan.
Mix thoroughly and shape into 3 rolls. Chill 24 hours. Bake on rack in preheated 250° oven for approximately 3 1/2 hours.
Arrange sweet potatoes in a steamer basket; place over boiling water, cover and steam 5 to 7 minutes. Combine soy sauce and next 4 ingredients in a shallow dish. Add sweet potatoes and toss gently. Drain sweet potatoes, reserving soy sauce mixture.
Pour cinnamon on apples. Stir in pumpkin. Pour all the stuff in a silver container. Put it in the oven. Cook for 5 minutes. Take it out and put a cherry on top and let it cool.
Into a medium size saucepan measure 1/4 cup of the sugar. Add cornstarch, salt and water. Stir to dissolve, then cook over medium heat stirring constantly until mixture thickens. Add the remaining 3/4 cup of sugar and return to heat; cook until sugar is dissolved. Add almond flavoring and fresh peaches. Stir to mix thoroughly. Pour into an 8-inch square pan or pie pan. Top with cereal mixture, (or the fresh peach mixture can be poured directly into individual serving dishes and then topped with cereal mixture). Serve with cream, whipped topping or ice cream.
Preheat oven to 350°. Cream margarine and sugar together in a medium bowl. Blend in the flour. Mix well. Add vanilla flavoring, crushed potato chips and nuts. Mix thoroughly.
Mash banana to a pulp. Add chocolate milk and vanilla. Shake well. Or, slice banana into an electric blender, add remaining and blend until thick and creamy.
Cut bread into cubes. Place in a single layer on paper towel in microwave. Heat uncovered in microwave 1 to 2 minutes on High. Rearrange once. Let stand 5 minutes. During standing time, bread will completely dry.
Use tender fresh green beans. Prepare beans as needed. Saute in a skillet with as little oil as possible and season to taste.
Beat together eggs, vanilla, sugar and vegetable oil. Sift together baking powder, soda, salt and cinnamon. Add dry ingredients alternately with 2 cups grated or chopped raw zucchini (unpeeled) to egg mixture. One cup of nuts may be added. Bake in Bundt pan or two loaf pans for 30 to 45 minutes at 350°.
Mix all the ingredients in order as listed. Drop on cookie sheet (spray with cooking spray) by spoon. Bake at 350° for about 10 minutes.
Combine peanut butter, oleo and confectioners sugar. Roll into balls and stick on toothpicks. Melt butterscotch or chocolate chips and paraffin in top of double boiler. Dip balls into this and cool on waxed paper.
Boil slow together first 4 ingredients for 10 minutes or longer. Stir in Rice Krispies, vanilla and nuts. Cool and roll in coconut.
Butter pan and put wax paper in bottom. Mix all ingredients together. Cook at 350° until firm.
Let cheese sit in a bowl until slightly softened and ready for whipping. With an electric beater, whip cheese and cream together. While whipping, pour honey (to taste) into mixture. Whip only until mixture is thick but pourable, not stiff. This is a dessert cream; great poured over fresh fruit.
Combine all ingredients except chicken. Simmer 1 hour. Add chicken. To serve, spoon over tortilla chips in bowls and top with grated Cheddar cheese and sour cream.
Cook and stir onions in butter in a 2-quart saucepan until onion is tender (not browned). Remove from heat. Add haddock, potato, salt and pepper with enough water to cover. Cover and cook until potato is tender and fish is flaky (about 15 minutes). Stir in milk and heat.
Peel and slice onions into thin rings. Saute in margarine until done. Pour 1/2 of onions in 1 1/2-quart casserole. Cover with Parmesan cheese, then Ritz crackers. Repeat layers and bake uncovered in 325° oven until golden brown, about 30 minutes. Yield: 7 servings.
To cake mix add egg and oleo. Press into greased and floured 9 x 13-inch pan. Set aside.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Mix sugar and butter. Add eggs. Stir in juice, vanilla and orange rind. Blend dry ingredients; add to butter mixture. Fold in cranberries and nuts. Bake for 1 hour and 10 minutes.
Sprinkle pork chops with flour. Brown slowly in fat. Add tomatoes, chopped green pepper, chopped onion and salt. Simmer 1 hour about 350° in oven. Serve over cooked macaroni.
Combine flour, salt and dash of pepper. Coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven. Add soup, 2 1/2 cups water, onion and basil. Cover and bake in 375° oven about 1 hour. Add potatoes, carrots and wine or water. Cover and bake 1 hour longer or until tender. Makes 4 to 6 servings.
Combine crumbs and butter. Press on bottom and completely up sides of 10-inch spring-form pan. Refrigerate 30 minutes.
Blend all together (except the almonds); put in an ovenproof dish and sprinkle almonds on top. Bake 15 minutes at 375°. Serve with assorted crackers while hot.
Put all ingredients in large bowl. Use both hands to blend everything well. Shape teaspoon size balls with hands. Place on cookie sheet and freeze while raw. After frozen, put in Ziploc bags. Remove quantity you want and cook on cookie sheet at 350° for 15 to 20 minutes.
Mix the first three ingredients together. Spoon out on to a greased cookie sheet. Mash lightly with spoon and sprinkle on powdered sugar. Bake at 350° for 11 minutes. Makes 3 dozen.
In a bread bowl, pour 1 cup warm water. Add 1 teaspoon honey. Do not stir. Slowly sprinkle 1 tablespoon yeast into water, making sure each particle gets wet. Again do not stir. Wait 10 minutes, until the yeast is thick and foamy. Add the following, stirring well between each addition: mashed potatoes, 1 1/2 cups warm water, salt and 2 cups flour. Then add oil. Add remaining flour, 1 cup at a time, until you use up most of the 8 cups of flour. This dough will be too sticky to handle if you do not get enough flour into it at this time. Knead dough on floured surface until smooth and elastic, 10 to 12 minutes. Keep the surface lightly dusted with flour if the dough is too sticky to handle. When dough is smooth and elastic, place into a greased bowl. Turn it to grease the top. Set in a warm, draft-free spot and allow it to rise until double in bulk, 1 1/2 hours. Punch dough down. Pull it away from the sides of the bowl. Turn it out onto a lightly floured kneading surface. Knead the dough to remove the large air bubbles, 1 minute. Cut it in half and set it aside to rest for 5 to 10 minutes. Shape the dough into loaves. Set in a warm, draft-free spot and allow to rise until double in size. Bake in 400° oven for 35 minutes. Cool immediately on a wire rack.
Combine all ingredients. Put in casserole or small roasting pan and cover. Bake at 350° for 45 minutes to 1 hour.
In a 13 x 9-inch baking dish, make a layer of vanilla wafer crumbs. Cream margarine, powdered sugar, vanilla and eggs. Beat well. Spread mixture over crumbs. Cover with sliced strawberries or can mix berries in creamed mixture. Chill for several hours or overnight before serving. Serve with a whipped topping or Cool Whip on top.
Combine water, sugar and cinnamon in a saucepan. Bring to a boil and stir until sugar dissolves. Chill.
Cut a large pineapple lengthwise and scoop out the flesh. Cut it into cubes and add diced portions of other suitable fruits, as desired. Pour over the fruit mixture a syrup of sugar, water and a little lemon juice. Sprinkle with freshly grated coconut. Serve chilled. Serves 6.
Beat eggs and sugar together until thick. Add milk, cream, vanilla and salt; mix well. Pour mixture into gallon freezer container. Makes about 3 quarts.
Cook noodles according to package directions. Meanwhile, combine tuna and mushroom soup with 1/8 teaspoon cinnamon (vary cinnamon to your taste). Then combine noodles with tuna and mix in a casserole dish. Sprinkle with a dash of cinnamon and breadcrumbs. Bake at 375° for 20 minutes.
Place all ingredients in pan and cook until soft ball forms in water. Beat until creamy and dull looking. Add vanilla and spread. If icing hardens too much, add a few drops of hot water and stir well.
In 2-quart saucepan, heat water to boiling. Stir grits, salt and pepper into boiling water. Cook, stirring until thickened and bubbly. Cover and cook over low heat 5 minutes.
Mix sugar, flour, salt and butter. Cook until thick, then add lemon juice. Pour over peaches and bake. Bake in unbaked pie shell at 400° for 10 minutes and then at 375° until done.
Boil chicken with cumin, then debone and blend chicken soup, sour cream, olives and chilies in a large bowl. Divide into 2 bowls. Add chicken and 1/2 of two cheeses into large bowl. Spread 1/2 cup of chicken mixture onto shells and roll. Lay into baking pan; spread other 1/2 of mix on top. Sprinkle remaining cheese over top. Bake at 350° for 20 to 25 minutes.
Sift dry ingredients together. Add remaining ingredients and mix well. Bake in greased loaf pans at 350°. This makes 2 regular loaves, or 6 to 8 small loaves. Bake in regular loaf pans approximately 1 hour. After baking, brush with melted butter and sprinkle with cinnamon-sugar mixture.
Have fun. Wash and tear lettuce. Drain. Wash and prepare other vegetables as desired (sliced, diced or chopped). Add lettuce together with vegetables, meats and eggs. Top with cheese and croutons. Serve with choices of salad dressings.
Mix ingredients together. Cover your hands with flour and roll dough into walnut size balls. Bake at 325° for about 10 minutes. Great fun for kids.
Mix. Store dry. Mix 2 tablespoons with 1 cup hot water to serve.
Preheat oven to 325°. Grease 13 x 9-inch casserole dish. In a large bowl, mix the first 4 ingredients. When mixed well, add the corn tortillas to the mixture. Mix well. Place mixture in casserole dish and top with cheese. Bake for 30 minutes or until cheese is bubbling.
Slice beef thinly into bite size strips. In wok, stir-fry broccoli, carrot, onion and green pepper in 1 tablespoon hot oil 7 minutes. Add pea pods, mushrooms and tomatoes; stir-fry 2 minutes. Combine 1/4 cup cold water and soy sauce. Blend in cornstarch. Add to wok. Stir until bubbly. Return vegetables to wok, heat through. Spoon into pita bread; top with cheese. Makes 4 servings.
Combine all but oil, mixing well. Shape into patties and brush with oil. Broil 4 to 6 minutes on each side.
To feed: Add 1 cup flour, 1/4 cup sugar and 1 cup milk; mix. Don't use same day it is fed. To make biscuits, mix ingredients all together. Add one cup starter and 1/4 cup oil; stir. Knead a few times. Feed every three days.
Slice carrots and boil until tender, about 20 min. and then mash. Preheat oven 350 °. Melt butter in casserole in oven. Mix dry ingredients together. Add dry mixture to mashed carrots and mix well. Mix together milk and eggs. Add liquid mixture and stir. Pour into buttered casserole. DO NOT STIR. Bake 45 min. If you plan to freeze simply melt the butter in glass cup and mix it with the other ingredients before pouring in dish. Serves 6.
Mix pudding mix, sour cream and pineapple in bowl; stir and mix well. Pour into graham cracker crust; top with Cool Whip. Chill in refrigerator until ready to serve. Serves 6.
Marinate at least 24 hours in these ingredients: 1 cup sugar, dissolved in 1/2 cup dark vinegar; add 1/4 cup oil and 1 teaspoon salt and pepper.
Blend shortening and sugar until creamy. Add eggs, then dry ingredients with milk. Will be a soft batter. Add raisins. Bake 1 hour in a round 2-quart Pyrex dish or cast-iron frying pan (grease pan) in a 350° oven.
Boil rice until done. Add chicken, soup, lemon juice, butter, grated cheese, mayonnaise and chicken broth. Mix together and bake at 350° for 30 to 40 minutes.
Cream together Crisco and sugar; add eggs, one at a time, beating well after each. Sift flour and baking powder. Add dry ingredients, alternating with milk. Add flavoring and coconut. Pour into Bundt or tube pan and bake at 350° for 50 to 60 minutes.
Defrost spinach and squeeze out water. Mix ingredients and chill. Use sourdough round bread as bowl; cut a square out of the middle and cut into chunks to use to dip. Place spinach dip into bread bowl.
First halve, core and chop the apples. Put them in a steamer, sprinkle with cinnamon and steam until tender, usually about 10 minutes. (If you don't have a steamer, try placing a strainer in a pot with about 2 inches of water and cover.) Next, combine all the other ingredients. By the time you're done, the apples will be tender and aromatic from the cinnamon. Put them into a blender and liquefy. Combine all ingredients and plop the batter by teaspoonfuls onto a nonstick cookie sheet (or one sprayed with Baker's Joy). Bake in preheated 350° oven for 20 minutes. This will make 2 to 3 dozen cookies, depending on how big you make them.
Beat egg whites with cream of tartar. Add sugar and milk (beat until well mixed). Sift in cocoa. Fold in chocolate chips. Bake 20 to 25 minutes in 300° oven (line cookie sheets with parchment or brown paper).
Blend together in food processor, strawberry puree, sugar, and bananas. Place in bowl. Blend together cream cheese, marshmallow cream. Pour mixture in same bowl. Stir and fold in cool whip. When mixed well, chill 1-1/2 hours before serving.
Mix all ingredients except broccoli; add cooked broccoli to mixture; put in a 9 x 11-inch container. Top with 1 pound of cooled shrimp (peeled). Cover with buttered bread crumbs. Bake at 350° for 25 minutes.
Arrange chicken in a lightly greased 9 x 13 baking dish. Top with cheese slices. Combine soup and wine and stir well. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45-55 minutes. Serves 8.
Cook grits according to directions on box. Melt margarine and cheese roll together in saucepan. Beat eggs well and pour into a measuring cup. Fill to make 1 cup with milk. Pour the cheese mixture into the grits; then add the egg mixture. Stir well. Pour into a buttered 1 1/2-quart casserole and bake at 350° for 40 minutes. This can be made early and refrigerated until baking time. If this is done, bake 50 minutes.
In 6-quart saucepot in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables.
Mix all ingredients slowly in an electric mixer until thoroughly incorporated. Chill and serve with crackers.
Combine ingredients in a jar. Cover; shake vigorously. Chill to blend flavors. Shake again before serving with mixed garden salad. Makes 1 cup.
Sprinkle steak with paprika and set aside. Brown garlic in butter and add steak, onions and green peppers. Cook until all vegetables are wilted. Add tomatoes and broth. Cover and simmer on low heat about 15 minutes. Blend water with cornstarch and soy sauce; stir into steak. Cook until thickened. Serve over rice. Makes 6 servings.
Put garlic, oil, tomatoes, salt and pepper in a saucepan. Cook 5 minutes. Add basil. Cook 5 minutes more. Cook fettucini as directed. Drain and toss with sauce. Top with Parmesan cheese.
Preheat oven to 350°. Beat the butter, sugar, eggs and vanilla. Stir (in separate bowl) the flour, cocoa, baking soda and salt. Add this mixture to the butter-sugar mixture. Stir in chocolate chips. Spoon-drop onto ungreased cookie sheet. Bake for 8 to 10 minutes.
Mix ingredients together (except almonds). Spread in a 9-inch pie/quiche dish. Bake for 15 minutes or until golden brown at 350°. Spread almonds on top after baking.
Mix pudding, margarine and milk. Cook on medium heat until it boils. Boil for 1 minute, stirring constantly. Remove from heat and add crumbs, fruit and nuts. Mix well. Empty into pan and pack firmly. Refrigerate overnight. Sprinkle with powdered sugar and cut into squares.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add eggs and beat well. Combine flour, salt and soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. You may flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing. Yields 3 dozen cookies.
Spread a thin layer of Cool Whip in an 8 x 11-inch Pyrex dish. Layer cookies over the Cool Whip. Continue to layer until the dish is full, finishing with Cool Whip. (Small chocolate chip cookies with holes in the middle work best.) This is much better when made the night before serving it.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon. In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring just until combined. Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Frost with Peanut Butter Frosting.
Grind vegetables. Sprinkle with salt. Let stand overnight. Rinse and drain. Combine with other ingredients and pour over vegetable mixture. Seal in hot sterile jars.
If using fresh tomatoes, core them; cut into coarse chunks and puree in a food processor until smooth. Strain the fresh or canned tomatoes through a fine sieve to remove the seeds. Set aside. In a deep heavy pot, heat the olive oil. Add the onion and saute until soft. Add the garlic and saute until soft. Add the fresh or canned tomatoes and stir to blend. Add the wine, salt, pepper and basil and stir well. Bring to a boil; lower the heat and simmer for 25 minutes. The sauce is ready to use, or it can be refrigerated up to 1 week or frozen up to 3 months. Makes about 9 cups.
Stud 3 oranges with whole cloves. Place in pan with enough water to cover bottom. Bake 30 minutes at 350°. Meanwhile mix all other ingredients and bring to boil. Float oranges in Wassail.
Mix and press in baking pan, approximately 13 x 9-inch. Bake 8 minutes at 400°. Cool.
In a large bowl, combine ingredients, except chocolate chips and confectioners sugar. Beat at medium speed for 10 minutes. Fold in chocolate chips and pour into a greased Bundt pan. Bake at 350° for 50 to 60 minutes. Cool for about 20 minutes and remove from pan. Sprinkle with confectioners sugar when completely cool.
Sift flour, sugar, baking powder, salt and walnuts until well blended. Make a well in center; add oil, egg yolks, bananas and vanilla. Beat with a wooden spoon until a smooth batter forms. Beat egg whites, gradually adding cream of tartar until firm peaks	form. Gently fold whites into batter.	Turn into ungreased 10-inch tube pan. Bake at 325° for 55 minutes, or until a pick inserted in center comes out clean. Cool cake in pan inverted on rack. With a sharp knife gently loosen cake from sides, then bottom of pan. Cover cake; let stand several hours for flavor to develop. Sprinkle with powdered sugar or drizzle with powdered sugar glaze.
Combine all ingredients (except onions) in greased casserole bowl. Bake at 350° for 45 minutes. Sprinkle onions over top. Return to oven for 10 minutes.
Mix jello and boiling water. Cool and let stand until partially set. Take evaporated milk chilled and whipped stiff. Add juice from lemon. Mix well. Add jello mixture and beat until well blended. Pour into a 9x13 pan that is lined with a graham cracker crust. Let chill several hours to set, spread with cool whip topping and sprinkle with a little green sugar for decoration. You can use graham cracker crumbs as decoration also.
Melt butter in skillet and cook onion until clear. Add soup and cook for 3 minutes. Remove from heat and add rice and corn, one at a time, mixing well. Add Cheez Whiz last and mix well. Cook in oven in casserole dish uncovered for 30 minutes at 350°.