HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute butter, sesame seed, almonds and noodles until light brown. Bring to boil sugar, oil, vinegar and soy sauce for 1 minute. Let cool. Just before serving, mix noodle mixture with lettuce and onions. Pour dressing over lettuce; toss lightly.
Mix these ingredients in a casserole dish and heat in a slow oven (325°) for one hour or until golden brown. Serves 12 to 16 people.
Cut peppers from top. Remove carefully all the seeds and tongue. Cut thin slice from bottom so peppers will stand. Melt butter. Add flour and seasoning, then the milk and onion juice; add meat and fill peppers with mixture. Cover with crumbs made by stirring 2/3 cup bread crumbs into 2/3 tablespoon of melted butter. Place the pepper in a baking pan and cover the bottom with boiling water. Bake at 350° for 30 minutes.
Drain juice from pineapple and fruit cocktail. After pineapple and fruit cocktail has been drained, mix all ingredients together and refrigerate.
Pour boiling water over liver in pan. Simmer gently 5 minutes. Remove liver and cool slightly; grind liver and onion together. Mix with remaining ingredients except bacon. Shape into 4 patties; wrap each with a slice of bacon. Broil 3 to 4 inches from broiling unit until bacon is crisp and brown, 3 to 5 minutes on each side.
Heat oven to 450°. Brown meat in oil; drain. Add onion, celery and green pepper; cook over medium heat for 5 minutes. Stir in tomato sauce, salt, pepper and Worcestershire. Make biscuit dough (add parsley and celery seed to flour if desired). Roll; make into biscuits or 1 eight-inch circle. Place on hot meat. Bake 15 minutes. Remove from oven; let stand 5 minutes. Invert over hot serving plate.
Beat eggs very well, add sugar, then alternate flour, oil and vanilla. Place in cold pan, ungreased. Bake at 325° for 1 hour.
Simply combine all ingredients. Children can mix these up themselves. If using whole fruit, puree everything in a blender or food processor. (Gelatin in the mixture retards melting on a hot day. Soften it in water and heat slightly to dissolve. Blend into yogurt mixture.)
Beat eggs and sugar together and add rest of ingredients and beat and pour into unbaked pie crusts. Bake at 450° for 10 minutes and then 350° until knife comes out clean.
Mix sugar, cocoa, milk and margarine over medium heat until it starts to boil. Add everything else. Remove from heat; cool 1 minute. Drop by teaspoon onto wax paper.
Cream the first 3 ingredients together, then add the rest. Use a 9 x 13-inch pan. Bake at 350° for 1 hour, or until done.
Mix powdered sugar, cream cheese and Cool Whip together. Cut cake into 2 layers. Add filling, then blueberry filling. Top with cake, then filling, then blueberry filling.
Mix together all ingredients and drop by teaspoon on buttered cookie sheet. Bake at 335° for 15 minutes.
Mix thawed pina colada mix with lemon juice and Eagle Brand mix. Add thoroughly drained, crushed pineapple. Blend in Cool Whip. Pour in pie crust. Allow to set until firm in refrigerator. Garnish, if desired. Very rich.
Thoroughly mix all ingredients, place in an ice cream or any large container and place in the freezer. Mix will get slushy instead of freezing. To use add 3/4 cup of slush mix with 1/4 cup of soda (7-up, sprite, etc) or 1/4 cup liquor (rum, tequila, etc.).
Brown hamburger meat. Drain. Season with onion powder. Drain peas and carrots. Place in a casserole dish in this order: hamburger meat, peas and carrots, cream of celery soup and then Tater Tots. Sprinkle with salt. Bake for 45 minutes at 350°.
Separate egg whites from yolks and set yolks aside. Beat egg whites, cream of tartar and salt until stiff, then add 1/2 cup sugar and mix well.
Combine powdered sugar and cocoa in small bowl. Add cream and vanilla; beat until stiff.
Fry sausage meat in pan. (Drain grease.) Beat eggs, milk and salt. Stir in cheese and pour over sausage that has been pressed into bottom of a 13 x 9 x 2-inch pan. Sprinkle box of croutons over the top. Bake at 350° for 45 to 60 minutes. Bake, uncovered.
Prepare biscuit mix according to directions on package. Roll into a circle to fit a 9-inch pie pan. Saute sliced onions and hamburger until meat loses its red color. Add salt, pepper and m.s.g. Spread on the dough in a pie tin. Beat eggs lightly and mix with cottage cheese. Pour over meat and sprinkle with paprika. Bake at 325° for 30 minutes. Serves 6.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer. Combine flour and next 3 ingredients in a medium bowl. Stir well. Combine eggs, bananas and yogurt; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture. Mix until blended after each addition. Stir in pecans.
Cream sugar and shortening. Add eggs, one at a time. Sift together flour, baking powder, soda and salt; add alternately with buttermilk. Add extracts and flavoring. Mix well. Pour into a greased and floured tube pan. Bake at 300° for 1 hour and 20 minutes. Brush part of glaze on cake when it comes from the oven. Invert on serving plate and brush remaining glaze all over cake.
Brown the onions and hamburger in half of the butter. Add parsley, tomatoes, wine, salt and pepper to taste and cook on low flame until liquid is absorbed. Set aside to cool, then add eggs, cheese and 3 tablespoons bread crumbs. Mix well; season to taste. While this is being prepared, slice eggplants lengthwise. Fry each in butter, browning each side. Sprinkle the bottom of a 9 x 12-inch pan with bread crumbs, then place a layer of eggplants over this. Cover with meat mixture, then add another layer of eggplants and meat again, until all is used, ending with eggplant. Top with "Krema" sauce. Bake in oven at 375° to 400° for one hour.
Place apple pie filling in an 8 x 8-inch microwavable baking dish. Mix remaining ingredients in a bowl until crumbly. Pour over filling. Cover with wax paper and cook until mixture is melted and apples are hot, about 3 to 4 minutes. Uncover and let stand until warm. Serve with ice cream.
Cream butter and sugar; add cocoa, eggs and vanilla. Slowly mix in flour, coconut and nuts. Bake for 30 to 40 minutes at 350°. Spread immediately with marshmallow cream. Cool completely. Frost with:
In a blender or food processor, place eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes. Cover and pulse 2 to 4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cups onto griddle. Flatten slightly to 4 to 5-inch diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked. Makes 6 to 8 servings (12 pancakes). Good with applesauce.
Combine first 4 ingredients in bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Add cherry halves. Bake at 325° for 20 to 25 minutes or until edges are golden. Remove from sheets immediately. Makes about 1 1/2 dozen.
Prepare ingredients. Place in large bowl and mix well. Spoon into heavy-duty foil. Wrap up foil completely on all sides so liquid does not escape from bottom or sides. Cook on low heat on barbecue grill for about 30 minutes, checking liquid content occasionally. Add water to keep bottom from burning. Be careful of steam build up. Serves 4.
Beat the egg, milk, oil and sugar in a bowl. When mixed well, add the flour, baking powder and salt. Stir until moistened. Put cupcake paper liners into cupcake baking pan. Makes 10 to 12 cupcakes. Bake in preheated oven at 375° for 20 to 25 minutes.
Cream sugar and eggs. Add salad oil, blended with beets and melted chocolate. Sift together flour, baking soda and salt; add to creamed mixture. Blend well; add vanilla. Bake in 2 (9-inch) layers or 1 (13 x 9 x 2-inch) pan at 350° for 20 to 25 minutes.
Blend together the above ingredients. Form into one being. Serve generous portions to everyone you meet daily.
Brown hamburg and drain grease. Add water, chicken broth, celery, mushrooms and onion soup mix; boil for 20 minutes. Add frozen vegetables and stewed tomatoes; boil for another 15 minutes. Add orzo or pasta; boil 5 more minutes.
Combine all ingredients in casserole. Cover and cook at 350° for 1 hour or until pork chops are tender.
Clean and cut into pieces 2 to 2 1/2 pound frying chicken. Dip in milk. Dredge with flour. Season with salt and paprika. Melt in a skillet 1/2 cup lard or bacon drippings. Add chicken. Saute it until brown. Drain on absorbent paper. Slice 1/2 pound mushrooms. Saute mushrooms in skillet for 2 minutes. Place chicken in a deep baking dish. Place mushrooms on top. Pour over it 2 cups hot cream. Season with 1/4 teaspoon salt and 1/4 teaspoon paprika. Bake chicken at 325° until tender and cream is a thick sauce (about 1/2 hour). Good served over rice.
Cook fettuccine according to package, omitting salt and fat. Meanwhile, bring water to boil, add vegetables, and cook uncovered 3 minutes or until tender crisp. Drain; set aside. Place milk in small saucepan, cook over low heat until warm. Add warm milk and cheese to cooked and drained fettuccine. Stir until thoroughly heated. Stir in vegetables, ham and pepper. Serve warm.
Brown sausage and turkey in a large pot and drain well. Cut cheese into chunks and add to the meat. Heat over low heat and melt cheese. Place bread slices on cookie sheets. Spoon mixture onto each slice. Bake at 350° for about 10 minutes, until cheese is melted and bread is crisp. Mixture can be made ahead of time and microwaved to spoon on bread.
Drain the pineapple. Combine juice, eggs, sugar and flour. Cook until thick. Cool. Add mayonnaise and stir into pineapple.
Bake cake as directed on box. Cool. Mix the boxes of pudding as directed on box.
Cut shortening into flour (or mix well with your hands). Add enough milk mixture to moisten. Roll out dough on floured surface and cut with a biscuit cutter or roll with floured hands. Bake on an ungreased baking sheet for 12 to 15 minutes at 450°.
Mix all together and put into crust. Chill in refrigerator for 1 hour.
Combine cheese and milk in double boiler. Stir until melted. Remove from heat. Add remainder of ingredients. Store in refrigerator. Makes 5 (4-ounce) jars. Keeps several weeks.
Beat together potatoes and sugar. Beat in buttermilk, salt and eggs. Sift nutmeg, flour and baking soda together and stir into potato mix to make a soft dough. Roll out on floured board and cut with doughnut cutter. Or mold into small "meatballs" to make bite-sized "munchkins". Fry until golden. Drain on paper towels. Sprinkle with sugar. Serve warm if possible. Makes approximately 3 dozen.
Prepare vanilla custard pudding as directed on box. When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled). Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Combine chicken, mushroom and celery soup. Mix together well. Divide mixture in half and spread each half in bottom of a greased 8 x 8-inch pan or all of mixture in a large baking dish. Melt margarine and pour into broth. Blend and add onion, celery and poultry seasoning. Bring to boil and simmer for 15 minutes. Add cornbread mixture to liquid mixture and mix well. Spread on top of chicken mixture in pan or dish. Bake for 35 to 45 minutes at 350°.
Place all ingredients in a blender and combine thoroughly. Grease and flour a 10-inch pie pan. Pour mixture into pan or Pyrex dish and bake in a preheated oven at 350° for 30 to 40 minutes. "Pie" will make its own crust as it cooks. Serve at room temperature.
Brown hamburg and onion. Cook rotini and drain. In a cake pan, layer hamburg, rotini, spaghetti sauce, cheese and pepperoni. Bake at 350° for 45 minutes.
Mix together mayonnaise, sour cream, salt, mustard, onion and pepper. Stir in potatoes, eggs and celery. Chill at least one hour (even overnight) before serving.
Combine cream cheese with mayonnaise until smooth. Add remaining ingredients. Chill. Serve with your favorite crackers. Makes 2 1/2 cups.
Cook potatoes in salted water until just tender. Peel and cut into slices, about 1/4-inch thick. Fry bacon and onion until tender. Combine flour, salt, celery seed and sugar in small bowl; add water and vinegar. Stir slowly into bacon-onion mixture; cook on low heat until mixture boils and is thick and smooth. Add potatoes and parsley; stir gently. Serves 4 to 6.
Chop broccoli, cauliflower and onion. Mix mayo, vinegar, sugar and salt. Pour over the veggies; mix well. Refrigerate. Better after chilling 3 to 4 hours. Keeps well.
Cook spaghetti until done and drain. Brown hamburger in skillet and drain. Add all ingredients together and cook on low approximately 30 to 45 minutes.
To keep apples/fruit from turning dark after peeling, place them in the salt and vinegar water as you cut them up.
Drain fruit and dry well. Arrange in buttered dish and dot with maraschino cherries. Melt the butter with the brown sugar and while boiling, add the curry powder. Drizzle over the fruit. Cover with foil and bake 1 hour at 350°. Next day, heat 1/2 hour before serving.
Combine flour, soda and salt. Mix well and set aside. Combine oil, eggs, sugar and vanilla. Beat at medium speed of electric mixer for 2 minutes. Add flour mixture; mix at low speed just until blended. Fold in pecans, apples and coconut. (Batter will be stiff.) Spoon into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan immediately. Drizzle glaze over cake.
Tear lettuce into bite size pieces followed by bite size pieces of cauliflower. Add green onion, then the bacon crushed into small pieces. In another bowl, mix the Miracle Whip, sugar and Parmesan cheese together. When ready to serve, pour dressing over salad and mix well.
In a 10-inch skillet saute onion, green pepper, celery and garlic in butter for 6 to 8 minutes until limp. Stir in flour. Stir in rosemary and thyme, tomatoes and juice, water, tomato paste, bay leaf and hot pepper sauce. Stirring, bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 15 minutes. Remove bay leaf and discard.
Place bacon in 1 1/2-quart casserole dish. Microwave on High 3 to 4 minutes until crisp. Remove bacon. Crumble and set aside. Add onion to bacon drippings. Microwave 2 to 3 minutes on High or until onion is transparent. Stir in flour, sugar, salt, pepper and celery seed. Microwave on High 1 minute. Stir in water and vinegar. Microwave on High 3 to 4 minutes or until the mixture boils. Add the potatoes and bacon, stirring evenly to coat with sauce. Salad may be prepared in advance. Microwave 2 to 3 minutes on High or until potatoes are heated through. Excellent served warm or cooled.
Preheat oven to 200°. On cookie sheet, arrange rows of pecans in three's. Put half a caramel candy on pecans. Melt chocolate. Put cookie sheet with pecans and caramels in oven. Melt caramels; remove from oven. Pour melted chocolate over caramels on pecans. Let cool.
Brown meat. Drain. Combine cheese, soup, tomatoes and milk in crock-pot or slow cooker. Cook until melted. Stir occasionally to prevent cheese burning. Add picante sauce.
Mix all ingredients and chill. A frozen ring mold may be used to garnish and keep cold while serving. Serves 15 to 18.
Brown meat, onions and garlic in iron skillet. Place in crock-pot with remaining ingredients, except beans. Cook on low setting for 8 to 10 hours. Add beans during the last hour.
Place wafers in paper or foil-lined muffin cups. Top each with 1 tablespoon whipped topping. In a mixing bowl, combine milk and peanut butter; add pudding mix. With an electric mixer, beat on low speed for 2 minutes. Fold in remaining whipped topping. Spoon into prepared muffin cups. Cover and freeze. Remove from freezer 10 minutes before serving. Makes 12 servings.
Combine in order: sugar, butter, egg, soda, soup, cinnamon, nutmeg, cloves, flour, baking powder, salt, raisins and nuts. Bake at 350° in an 8-inch or 9-inch square pan for about 35 minutes.
Saute onion, carrot and celery in butter; do not brown. Stir in flour and curry powder; cook for about 3 minutes. Add chicken broth and simmer for 30 minutes. Add apples, rice, chicken and seasonings; simmer for 15 minutes longer. Just before serving, add hot cream and stir.
In skillet, brown bacon and onion until crisp. Add tomatoes and tomato sauce; bring to a boil. Place cooked spaghetti in 2-quart baking dish. Pour sauce over. Cover. Bake at 350° for 45 minutes. Serves 4 to 6.
Microwave ground beef and onion on High for 3 minutes, stirring half way through; drain well. In medium mixing bowl, beat milk, mayonnaise and seasoning. Stir in eggs. Add 1 cup cheese, ground beef and onion mixture to bowl. Pour into baked pie shell that is in a glass pie plate. Microwave for 6 minutes on High or 7 minutes on Medium, rotating 1/4 turn every 3 minutes. Sprinkle with remaining cheese. Microwave 3 more minutes on High or 6 minutes on Medium or until knife inserted halfway between center and side comes out clean. Let stand 10 minutes before serving.
Put the water in the pot. Then melt the cheese on the noodles. Then put the noodles in the pot that has the boiling water in it. Then pour the water out of it. Let it cook for 10 minutes. Then when it is ready, you eat it.
Cream butter and sugar together until well blended. Beat egg yolks and add. Add flour alternately with milk. Fold in stiffly beaten egg whites. Pour 1/2 of batter into greased rectangular pan. Cover with floured blueberries and then remaining batter. Bake at 350° for 35 minutes. Sprinkle with powdered sugar while still warm.
Melt chocolate slowly over hot water. Dip washed and dried whole strawberries in chocolate. Place on waxed paper and refrigerate to harden.
Cut kielbasa in 1/4-inch slices. Put in crock-pot with jars of chili sauce and grape jelly. Simmer on low for 2 hours. Stir often.
First, use care in selection. Get one that is not too young, but tender and healthy. If you choose one recklessly it may not keep. Do not put in hot water! This makes them sour quickly. Sweeten with smiles and spice with patience. All varieties will respond.
Stir ingredients, cover and simmer for 20 minutes. Makes four cups. Add browned and drained ground beef or canned mushrooms for varity.
In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend until smooth.
Make crust according to directions on box. Slice bananas in a layer over crust. Mix milk, lemon juice and sugar and beat until thickened. Pour over bananas. Sprinkle pineapple over filling. Mix Dream Whip according to directions. Spread over pie. Sprinkle nuts, coconut and cherries on top. Refrigerate.
Mix cream cheese and Fluff at medium speed with mixer until well blended. Add sherbet and mix well. Fold in Cool Whip. Pour into crust. Freeze until firm. Garnish with Cool Whip and berries.
Combine juice and water and keep cold. When ready to use, add ice. Garnish with oranges, maraschino cherries or pineapple slices. Serves 50 (4 ounce servings).
Put flour, salt and sugar in pie pan. Mix milk with cooking oil and pour over flour. Mix with fork. Pat out as thin as desired for crust with hands. Bake at 375° until brown if recipe calls for already baked crust.
Soak lentils overnight. Drain and rinse. Combine lentils, stock and ham bone in large pot. Simmer 1 hour. Fry bacon; drain and crumble. Cook carrots, green pepper and onions in bacon fat until soft; add to soup with tomatoes, salt, pepper and vinegar. Simmer 2 hours. Remove bone. Top soup with crumbled bacon. (I usually eat this before the soup is done!)
Spread cream cheese on a platter. Pour shrimp sauce over cream cheese. Add shrimp over the top. Serve with cracker of choice.
Marinate lamb chunks in rest of ingredients for four hours or more. Skewer chunks onto bamboo skewers and bake over charcoal for 15 minutes.
Mix gelatin in boiling water (1 cup per 3 ounce package). Stir completely until dissolved (about 3 minutes). Scoop in vanilla ice cream and stir mixture until diluted and creamy looking. Pour mixture into individual containers or serving bowls. Freeze about 1/2 hour, then place in the refrigerator for at least 2 hours; serve.
Bring pineapple to a boil. Stir in jello until dissolved. Remove from heat and stir in buttermilk. Cool to room temperature. Fold in cool whip. Pour into 2 quart mold or bowl and chill.
Use 2 1/2-quart casserole dish and place in dish in order. Mix. Add 1 1/2 cups boiling water. Bake 2 to 2 1/2 hours at 350°, uncovered. Stir often. Serve with a green salad; great!
Combine butter, corn syrup, salt and vanilla in a medium mixing bowl. Beat well. Add eggs; beat until thoroughly blended. Stir in pecans. Pour into pastry shell. Bake at 375° for 45 to 60 minutes.
Take lettuce apart; wash, drain and dry with a towel. Slice onion. Cut bacon into small pieces and fry. Remove bacon bits. Pour off all but 3 tablespoons of bacon drippings. While still hot, add salt, pepper, sugar and vinegar. Stir; add flour and stir well. Pour dressing over lettuce. Add bacon bits.
Chop chicken, celery, and grapes. Add pecans, and enough Miracle Whip to moisten good.
Preheat oven to 350°. Combine all ingredients except Cheddar and spread into 9 x 13-inch baking dish. Sprinkle Cheddar on top. Cook at 350° for 30 minutes. Serves about 6.
Mix; mold with hands into desired shape (I mold into a ring). Place in refrigerator until chilled.
Spread rolls on baking sheet. Don't tear apart. Bake as directed on package. While your bread is cooking, mix together cream cheese, mayonnaise and dressing mix. Spread on baked bread. Wash and cut up vegetables in bite-size pieces and place on top. Sprinkle with cheese.
Mix together and put into unbaked pie shell. Bake at 350° for 50 to 60 minutes.
Saute in 3 tablespoons butter, pepper and onion. Add to cheese mixture that has been mixed well. Brown ground beef; add tomato sauce. Cook noodles. Layer noodles, spread with cheese mixture; repeat. Cover with meat. Bake at 350° for 30 to 40 minutes.
Mix beef, rice, onion, salt and pepper. Form into balls and fry in hot oil, turning frequently until lightly browned. Add tomato sauce and water; stir well. Cover and simmer for 45 minutes.
Brown ground meat in frying pan until browned well. Cook macaroni according to package. Drain macaroni. Add package of cheese. Stir until well coated. Pour cooked ground meat and macaroni and cheese into large casserole bowl. Add tomato sauce and mix well. Top with 3 to 4 slices of American cheese. Place in oven at 350°, uncovered, for 1/2 hour.
Place the ingredients in a 2-quart casserole and fill with water. Bake 1 1/2 to 2 hours at 325°.
Scrub potatoes thoroughly. Cut each potato length-wise into 8 slices. Brush cut surface lightly with melted oleo. In a plastic bag combine parmesan cheese, garlic salt, paprika and onion powder. Add 8 potato slices. shake to coat. Potatoes will not be completely coated. Spray a 11 X 17 baking pan with nonstick spray. Arrange potatoes in baking pan. Repeat until all potatoes are coated. Bake uncovered in a 400 degrees oven 25-30 minutes.
Combine oil and sugar; mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour into lightly oiled 10-inch tube pan. Bake in slow oven (325°) about 1 hour and 10 minutes. Cool in pan upright. Remove from pan and frost with Cream Cheese Frosting.
Preheat oven to 350°. In a large bowl combine the catsup, brown sugar and dry mustard; stir to mix. Add all other ingredients and mix well. Shape into a loaf in a large shallow baking pan. Bake one hour. Recipe can be doubled and also freezes very well.
Prepare spinach per package directions. Drain. Mix rest of ingredients together. Refrigerate at least 2 hours before serving. Great with Ruffles and vegetables.