HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and green peppers in cooking oil for 3 minutes. Add hamburger and cook until red color disappears. Drain and add mustard, catsup, salt and pepper. Simmer for 10 minutes and serve in toasted, buttered buns with a thin slice of onion. Serves 8.
Bake and cool cake as directed on package for angel food (tube) pan. Tear cake into about 3/4-inch pieces.
Mix flour and salt; add water and oil slowly; stir until well blended. Knead dough until soft. Roll out and use cookie cutters to cut into shapes. Bake for 45 minutes at 350°, until hard. When cool, paint and decorate ornaments. You can varnish, too.
Preheat oven to 250°. Blend 3 cups corn and 3/4 cup milk in blender until smooth. Whip butter, masa and sugar together in food processor until light and fluffy (about 2 minutes). Add all ingredients, including the pureed corn and the remaining 3 cups whole corn kernels and mix well. Pour the mixture into a 9 x 13-inch pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4-inch up the outside of the 9 x 13-inch pan. Bake for 1 1/2 to 2 hours or until the corn mixture registers 175° on an instant-read thermometer and the corn mixture is set. Scoop out portions of the pudding and serve hot.
Blend together and press into a 13 x 9-inch pan. Bake 20 minutes at 325°.
Cream butter and sugar; add eggs. Mix flour, soda and salt. Add sour cream, alternately with flour mixture to butter, sugar and eggs. Add flavorings. Bake in well-greased tube pan at 350° for 1 to 1 1/2 hours.
Spray a medium casserole dish with Pam. Saute onion, garlic and celery in butter. Do not brown. Stir in frozen spinach. Cook until tender. Remove from heat. Stir in sour cream and add beaten egg and seasonings. Place in casserole. Sprinkle with seasoned bread crumbs, if desired. Bake at 350° until set, about 30 minutes.
Dissolve the jell-o in hot water. Allow to cool, then add the remaining ingredients. Refrigerate until set firm, then serve.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated.
Mix mayonnaise, vinegar and sugar and pour over broccoli and grapes. Add bacon and sesame seed just before serving.
Combine sugar, butter and milk in heavy saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Chill after putting in pan for 2 hours or until hard.
I cook beans until half done, then add the new potatoes and cook until tender. I then drain the juice off and add milk. This tastes good and you don't get all that green off the beans! Season with salt.
Combine sugar, corn syrup, peanuts and salt. Mix well. Microwave on High for 3 minutes. Stir. Cook 3 more minutes. Add butter and vanilla. Cook 2 more minutes. Add soda. Pour on greased dish. Let cool for 1 hour. Act quick each time you stir or it will burn.
Mix both sugars, oats and flour thoroughly in your largest bowl (or cooking pot) with a whisk. Add cereal, chocolate and vanilla chips and nuts. Mix with spoon until well blended. Divide mix equally in 6 small freezer bags. Put 2 to 2 1/2 cups in each bag; zip shut. They keep indefinitely. Makes 6 batches.
Sprinkle nuts over greased 9 x 9-inch pan. Mix oleo and sugar in saucepan. Boil for 5 minutes (very hard ball stage). Pour over nuts. Sprinkle chocolate chips on top; spread when melted. Cut into squares before set.
Cream together softened cream cheese and sugar. Add fruit and nuts. Fold in Cool Whip. Freeze. Thaw about 20 minutes prior to serving.
Butter a 9 x 13-inch dish. Put bread crumbs in dish and spread the crumbled, cooked sausage over the bread crumbs. In a large bowl, beat eggs and milk with a fork. Add salt and mustard; pour over sausage and top with cheese. Sprinkle with paprika. Cook at 350° for 35 to 45 minutes or until brown.
Melt 2 tablespoons butter in a large saucepan. Add scallions and onion; cook until almost soft, but not brown. Add pumpkin, chicken stock and salt. Simmer until pumpkin is soft. Stir in flour kneaded with 1 tablespoon butter and bring the soup to a boil. Press the soup through a fine sieve or puree it in a blender. Correct the seasoning and add light cream and 1 tablespoon butter. Heat the soup just to the boiling point and serve it garnished with the tiny toasted croutons and whipped cream.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
Combine chicken, soy, vinegar, molasses, ginger and cornstarch in bowl. Cut squash into 3 x 1/2 x 1/2-inch sticks. Cut broccoli flowerets from stems. Pare stems; cut in same pieces as flowerets. Bring 1 cup water to boiling in Dutch oven. Add broccoli stems. Cook, covered, 4 minutes. Add squash and broccoli flowerets. Cook, covered, 3 minutes until tender-crisp. Drain vegetables in colander. Wipe pan with paper toweling.
Combine peas, peppers, onion, pickles, celery, tomato and cucumber. Add salt, pepper and sugar; mix well. Pour dressing over vegetables. Allow to chill and marinate for several hours.
Combine first 5 ingredients. Spread between tortillas and make them 5 high. Chill and cut in squares. Dip in salsa.
Combine all ingredients except buttered crumbs. Put in large flat casserole and top with the buttered crumbs. Bake at 350° for 45 minutes. Serves 24. Can be easily divided by 3 for 6 to 8 servings.
Mix 1/2 cup butter or margarine, 1/2 cup brown sugar and 1 cup flour. Press into ungreased 9-inch pan. Bake at 350° for 5 to 7 minutes. Mix rest of ingredients and pour over base. Bake at 350° for 20 to 25 minutes. Cool completely before cutting.
Bring first 3 ingredients to a boil. Mix remaining ingredients and pour over first mixture. Use a long cake or casserole dish and bake at 350° until done, about 30 minutes.
Cook potatoes and carrots in water until tender. Drain liquid into a bowl and set aside. Put vegetables in another bowl and set aside. In original pot, saute onion in nonstick spray until soft. Add a little reserved liquid and stir in flour, salt and pepper. Gradually add milk, stirring until thickened. Gently stir in vegetables. Add reserved liquid until consistency is as desired. Freezes well. Very low-fat!
Mix together flour, sugar and salt. In a saucepan, bring to a boil margarine, oil, water and cocoa. Pour over the flour-sugar mixture. Mix and stir well. Add cinnamon, soda and vanilla. Mix well. Add eggs and buttermilk. Stir well. Bake at 350° about 30 minutes.
Brown onion and beef; drain. In a greased casserole dish, combine beef mixture, seasonings, Veg-All and tomato sauce. Top with cheese. Bake at 350° for 30 minutes or until heated thoroughly.
Mix all ingredients together. Bake in 350° oven about 30 minutes or microwave for 15 minutes, stirring about halfway through cooking time.
Combine butter, sugar and peanut butter in medium size bowl. Blend until smooth. Roll into 1-inch balls. Chill.
Wash lentils, put in large pot with water 2-inches over the lentils. When it starts to boil, add ham hocks, onion, celery, parsley flakes, bay leaves, bell pepper, salt and pepper. Bring to a boil, then simmer about 1 hour. Add tomatoes and cook for 1/2 hour more. Remove ham hocks, cut the meat off and return it to the lentil mixture. Serves 8. Freezes well.
Combine ingredients in order given, reserving 1/2 cup crumbs and soup. Top with crumbs. Heat soup and pour over after baked 40 minutes in pan of hot water in 350° oven. Serves 6.
In a bowl, drain pineapple, reserving juice. In saucepan, mix together reserved juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and add gelatin, stirring thoroughly. Break up cranberry sauce with a fork and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery; pour into 4 cup mold. Chill until firm. Makes 8 servings.
Mix together. Coat sauce pan with baking spray. Cook over medium heat 25 - 30 minutes or until potatoes are tender. Makes 4 to 6 servings.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Cream butter and Crisco. Add sugar and cream cheese and beat until light and fluffy. Add flour gradually. Add eggs, one at a time, beating after each addition. Add vanilla. Pour into 10-inch tube pan. Bake in a 325° oven for 1 hour and 20 to 25 minutes or until done and wooden toothpick inserted in center comes out clean.
Drain juice from frozen strawberries and add enough water to make 1 1/2 cups. Bring to a boil and dissolve jello in it. Add rest of ingredients and pour into mold. Top with Cool Whip after placing mold on a bed of lettuce.
Melt butter in 9 x 9-inch baking dish; put layer of graham cracker crumbs, then coconut, chocolate chips and nuts. Pour Eagle Brand milk over top. Bake 25 to 30 minutes at 350°. Cool. Cut in squares.
Preheat oven to 350°. Wash and dry pumpkin (approximately 7-inches in diameter; you can use larger, but it takes longer to cook and you may have trouble removing it from cookie sheet.) Fill pumpkin with two parts apples, one part raisins and one part pecans. Add sugar to taste. Add lemon juice, cinnamon and nutmeg. Mix well. Return lid to pumpkin. Place pumpkin on a cookie sheet. Bake until apples are tender. Begin checking after 40 minutes, but it may take up to 1 hour and 45 minutes longer. This casserole may be served hot or cold. Serve from the shell, spooning some pumpkin with each portion. Top with sour cream if desired. Serves 6 to 8.
Chop together first 3 ingredients and cover with salt; set aside for 2 hours. Drain. Add rest of ingredients. Heat until ready to boil. Fill hot jars and cap with hot lids.
Mix everything together. Start in cool oven then set temperature to 350°. Bake for 1 hour.
Stir margarine into hot water in bowl until melted. Add stuffing crumbs and egg. Stir until moistened. Spoon stuffing evenly on chicken and roll tightly. Secure with toothpick. Place in sprayed baking dish. Brush with melted margarine and sprinkle with pepper. Bake in 400° oven for 30 to 35 minutes or until cooked. Mix soup, water and dill, pour over chicken and cook 10 minutes more.
Brown chicken in margarine on both sides (approximately 10 minutes). Spoon off chicken fat. Combine soup, milk, black pepper, green and red mango peppers and broccoli. Pour over chicken and cook covered on low until chicken is tender. Makes 4 servings. Can serve with noodles or rice.
Blend all together. Place on plastic wrap; mold to shape. Refrigerate for an hour so can freely be removed from wrap. Serve with melba toast or non salty cracker of choice.
Mix together vinegar, sugar and oleo in small saucepan. Add eggs and cook to thicken over medium heat. Stir with egg whisk while cooking. Let cool down a little and add Miracle Whip and mustard to desired taste.
Spread pie filling in bottom of casserole. Layer peaches and pear halves. Sprinkle brown sugar on top. Optional: Add bourbon or brandy. Bake at 400° for 20 minutes. Also good served cold.
Heat oven to 350°. Butter a 4-cup souffle dish or 1-quart casserole. Melt margarine in small saucepan over low heat. Blend in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk; heat to boiling, stirring constantly. Boil and stir 1 minute.
Boil for 7 minutes the white sugar, brown sugar, butter, milk and vinegar. Have ready in large bowl the peanut butter, Marshmallow Cream and nuts. Mix until cool. Spread in large buttered pan.
Cut partially frozen steak in small pieces, sprinkle with paprika and saute fast. Saute onions until crystal clear, but do not brown. Set onion aside. Add salt and pepper to meat. Mix meat, onions, mushrooms and tomatoes together and simmer until meat is tender. When ready to serve, add sour cream. Serve over rice and noodles.
Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours. Top with pie filling just before serving.
In crockpot, place water and onions. Add rest of seasonings, bouillon cubes, and peppers to water. Sprinkle roast with salt. Add roast to crock pot, turn to coat. Cook on high 3-4 hrs or on low 5-6 hrs. Serve on hard rolls. A family favorite that makes a lot, but the leftovers freeze well.
Add mushrooms (drained) to ingredients. Marinate for at least 24 hours before eating.
Boil spinach, drain and combine with other ingredients. Bake at 350° for 20 to 30 minutes or until bubbly. (Freezes well.)
Place apple slices in microwave container. Combine water, sugar, lemon juice, cinnamon and allspice. Pour over apples. Cover container with wax paper. Cook on High 5 to 7 minutes or until apples are tender. Serve warm.
In small bowl, blend all ingredients. Chill. Makes about 2 cups dip. For a creamier dip, add more sour cream.
Cream butter and sugar. Add eggs, then vanilla. Add flour, sifted with soda and baking powder. Add remaining ingredients. Form into balls about the size of walnuts and flatten slightly with a fork that has been dipped in water. May be decorated with candied cherries. Bake at 400° for 8 to 10 minutes or until golden brown.
Combine cucumbers, onions and green pepper in a large bowl. Add sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate for at least 24 hours before serving. Makes about 9 cups.
Cook broccoli as directed on box until barely tender. Drain well. Stir soup and sour cream together. Add broccoli, ham and rice. Put in 1 1/2-quart casserole dish. Moisten stuffing mix with water and spread over the top. Bake at 350° for 30 to 35 minutes.
Mix first 10 ingredients and cook until thick. Fold in beaten egg whites. Pour into pie shell. Sprinkle nuts on top. Bake at 425° for 10 minutes and 400° for 30 minutes. To use as pudding, omit pie shell.
Place finely chopped salt pork into a large saucepan and cook slowly until fat begins to fry out. Add minced onions and saute until yellow. Add juice from clams, diced potatoes and boiling water. Cook about 10 minutes, until potatoes are tender. Add milk, clams, salt and pepper. Bring to a boiling point (do not boil), stirring occasionally. Serve at once. Yields 6 servings.
In a large skillet, heat butter, then saute livers until lightly browned. Stir in wine. In small bowl, stir broth into cornstarch; stir mixture into skillet. Cook, stirring, until sauce is thick and smooth. Add salt and peppers. Serve over rice, noodles or toast. Makes 4 servings.
Combine all ingredients. Mix well. Spoon into mini muffin pans (greased well). Bake at 400° for 12 to 15 minutes.
Pour milk over ground nuts and cool. Cream butter. Add sugar tablespoon at a time. Add cooled nut mixture and 1/2 teaspoon vanilla or almond flavoring. Cut angel food cake in half crosswise. Spread lower portion with frosting. Replace top layer and frost remainder of cake.
Mix lemon rind, salt, dry mustard, oregano and Worcestershire sauce in small bowl. Gradually stir in lemon juice, then oil and scallions. Pour over chicken in large bowl. Marinate in refrigerator for 2 hours. Remove chicken from marinade and place, skin side down, on grill. Set 3 to 6-inches from charcoal that has reached light gray stage. Cook for 45 minutes to 1 hour, turning once.
Combine all ingredients. Stir well. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 325° for 1 hour or until golden brown.
Brown beef, onion, salt and pepper. Add rest of ingredients. Simmer 1/2 hour and cool. Spread on bread. Sprinkle with Parmesan and grated Mozzarella cheese. (Press cheese into sauce.) Freeze on cookie sheet, then put in plastic bag. Take out of freezer when needed and bake in preheated oven at 350° for 15 minutes.
Mix the first three ingredients together and form into balls. Combine the last three ingredients and pour over the meat balls before baking. Bake at 400° until brown.
Preheat oven to 350°. Coat bottom of a 1 1/2-quart baking dish with 1 tablespoon Shedd's Spread Country Crock. Cover the bottom with potato slices. Scatter half the onion on top. Spoon half the cheese evenly on top of onions. Dot with remaining Country Crock. Repeat process. Salt and pepper. Pour chicken broth over all. Bake, uncovered, 1 hour.
Combine cake mix, eggs, oil and sour cream. Pour half of batter in 9 x 13 ungreased pan. Mix brown sugar and cinnamon. Sprinkle over cake batter. Pour remaining cake batter over cake mixture. Spread to edge of pan. Bake in 350° oven 35 to 40 minutes. Poke holes all over cake with fork. Pour icing over cake.
Mix soup and rice; set aside. Place chicken in greased casserole dish. Pour soup mixture over chicken. Cover tightly with foil and bake at 350° for 2 hours. Do not peek.
Mix sugar, milk, oleo and cocoa in a 2-quart boiler. Place over medium heat. Let boil for 3 minutes (rolling boil). Remove from heat and add the oats, peanut butter, nuts and vanilla. Drop by teaspoon onto waxed paper. Let cool at least 30 minutes.
Scald milk with chocolate. Saute bread slices in butter until light golden brown. Pile them in a buttered baking dish. Add sugar, salt, beaten eggs and vanilla to the milk. Mix and pour over bread. Bake in a 350° oven for 50 to 60 minutes. Serve with cream to pour over or whipped cream. Serves 4 to 6.
Mix cheese and spices. Dip chicken in butter and roll in cheese mixture. Place on foil lined cookie sheet. Form lip with foil to drain, if necessary. Bake about 1 hour at 450°.
Bring to a boil oleo, sugar and evaporated milk, stirring constantly. When starts to boil add graham cracker crumbs, coconut and nuts. Cook until thick. Line a large cookie sheet with whole graham crackers. Pour mixture over all crackers and top with whole graham crackers. Frost.
Mix all together in large bowl with wire whip. Bake at 350° for 25 to 30 minutes, until knife comes out clean.
Wrap the unpeeled onions individually in foil. Push into the coals of a fire or barbecue, and leave for 30 to 40 minutes. Or place in a 375° oven for 1 hour.
Combine gelatin and 1/2 cup sugar in medium saucepan. Beat egg yolks with 1 cup milk and add to gelatin. Stir over low heat until gelatin dissolves (about 5 minutes). Add remaining 1/2 cup milk, lemon juice and peel. Beat cottage cheese until smooth. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Fold in cheese mixture. Mix graham cracker crumbs, cinnamon and nutmeg. Sprinkle on top of cheesecake. Chill for at least 3 hours.
Place bacon, onion and lettuce in a bowl. Place vinegar and water in a medium size saucepan. Add salt, sugar and egg. Cook until thickened, stirring often. Pour this over lettuce mixture. Mix well and cover until lettuce is wilted. Serve immediately.
Saute the mushrooms, onion, salt and pepper in butter until the mushrooms are cooked. Add flour to thicken. Lastly, add the cup of thick cream sauce. Let cool. Remove the bread crusts. Spread the paste on the thin slices of bread to make closed sandwiches. Cut into triangles. Brush tops with melted butter. Toast these on 1 side ahead of time. Just before serving, toast on the buttered side. Makes 40 small triangles.
Boil fryer and debone. Keep broth. Heat broth to boiling point and drop dumpling mixture into hot broth.
Cook sliced squash and chopped onions in boiling water 5 minutes; drain. Combine soup and sour cream in blender. Add carrots and soup mixture to squash. Combine stuffing with butter. Spread half of stuffing mix in greased casserole pan. Pour squash over stuffing; sprinkle remaining stuffing on top. Bake 30 minutes at 350°.
Combine first 5 ingredients. Add remaining dry ingredients. Sprinkle 1 cup chocolate chips and 1/2 to 1 cup chopped nuts on top. Place in oven for 5 minutes. Remove and run knife through to marbleize. Bake for 25 to 30 minutes at 350°.
Mix all together. Spread over French bread. Bake at 400° for 20 minutes. Serves 8.
Empty undrained fruits into a large bowl. Add other fruits. Sprinkle pudding mix over top and mix well. Coconut and nuts can be added, if desired.
Place chicken in large pot with water, salt and pepper. Cook to tender, then debone chicken and chop to small bite-size pieces. Bring broth in pot back to a boil and add frozen dumplings, one at a time. Lower heat and cook dumplings until done, then add chicken pieces back to the pot. Simmer for a little longer. Serve with rice or cornbread.
Brown meat and onion. Add carrots, celery, tomatoes and water. Bring to a boil. Add rice; simmer 30 minutes. Add potatoes, herbs and spices and cook 30 minutes. Add cabbage and cook 5 minutes before serving.
Wash chicken; drain. Beat eggs. Mix flour, salt and pepper. Dip chicken in eggs. Roll it in flour to batter. Put in skillet with hot vegetable oil.
Add the cornbread mix and Cheddar cheese together with all other ingredients; mix well. Bake for 35 to 40 minutes at 350° in a well-greased pan.
Make the cake in 2 layers and use a piece of string to slice these layers into 4 thinner layers. Make the filling by mixing the cream cheese, sugar and Cool Whip. Place the filling between and on top of the 4 layers. Warm the icing in the microwave until it will slightly pour out of the container. Put over the top and sides, if you desire. I keep this in the fridge during warm weather. You can even put nuts on the top, if desired.
In small bowl, combine flour, baking powder, soda and salt; set aside. In large bowl, cream butter and sugar; add egg and orange juice. Beat until smooth. Mix in flour mixture and pineapple. Stir in raisins and walnuts. Pour in greased 9 x 5 x 3-inch pan; bake at 350° for 60 to 70 minutes.
Cook garlic powder with tomatoes. Cook peppers and onions in oil for 20 minutes to 1/2 hour, until soft. Strain tomatoes. Mix onions	and peppers, plus all other ingredients together. Cook down to right thickness (maybe an	hour or longer). Put in quart or pint jars and seal.
In saucepan, mix pudding mix, egg yolks and milk. Cook over medium heat until it boils, stirring often. Remove from heat. Layer in baking dish vanilla wafers, banana slices and pudding. Continue layers, ending with pudding. Top with your choice of graham cracker crumbs, vanilla wafers, Cool Whip or meringue.
Mix and shape into 1-inch balls. Bake for 15 minutes at 350°. Drain on paper towels.
Cream together sugar, oleo or butter and salt. Add beaten egg, vanilla and raisins. Mix well. Spoon into pastry lined tarts or muffin pans. Bake at 400° for 15 to 20 minutes. Makes 12 large tarts.
Pare and slice orange. Pare and slice avocado. Slice and separate into rings the onion. Use salad greens for basic salad.
In large frypan, place butter and oil; heat to medium temperature until butter melts. Add chicken and cook, turning, for about 10 minutes, or until brown on all sides. Remove chicken; place in baking pan or casserole. In same frypan, saute mushrooms for about 5 minutes, or until tender. Stir in flour. Add soup, wine and water; simmer, stirring, for about 10 minutes, or until sauce thickens. Stir in cream, salt, tarragon and pepper; pour over chicken. Bake, uncovered, in a 350° oven for 60 minutes. Mix in artichoke hearts, green onions and parsley. Bake about 5 more minutes, or until fork can be inserted in chicken with ease. Makes 4 servings.
Brush wafers with egg white. Sprinkle on sesame seed (to resemble hamburger buns). Ice 12 vanilla wafers with small amount of yellow icing (to resemble mustard). Ice 12 vanilla wafers with small amount of red icing (to resemble ketchup). Assemble two wafers with mint in middle with green coconut (to resemble lettuce). Makes 12 hamburger cookies.
Dissolve gelatin in juices of cherries and pineapple. Add coke, cherries, pineapple and nuts. Place in mold and let set up in refrigerator. Grate froze cream cheese over top of mold to give the appearance of snow.
Brown meat, pepper and onion. Drain off fat. Add taco sauce, Ro-Tel tomatoes, chilies and soup. Stir and simmer 15 minutes.
Combine all ingredients and stir well. Bake 25 minutes in oiled 9 x 13-inch pan at 450°.
Cook and debone chicken breasts. Break into small pieces. Place into dish. Mix sour cream and soup together. Pour over chicken. Melt butter, add crushed crackers and put on top of casserole. Bake at 350 degrees for 45 minutes.