HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients and set aside. Combine next 4 ingredients. Mix together and bake in a sheet pan at 350°. Beat together pudding mix and milk. Crumble cake into pudding mix, cool and serve with Cool Whip.
Chop shallots in skillet. Saute in the oil until tender. Dredge livers in flour. Place over shallots until brown. Cover with orange juice. Cover and simmer until livers are tender.
In skillet, brown beef and onions; pour off fat. Add bread crumbs, egg and seasonings, mix well. Stir in soup, sour cream and water. Cover and cook over medium-low heat for 15 to 20 minutes. Add cooked noodles and cook another 15 minutes.
Drain pineapple and oranges. Combine fruit, marshmallows and nuts. Mix sour cream and sugar. Stir into fruit mixture. Makes 4 to 6 servings.
Arrange sauerkraut in bottom of a 1 1/2-quart baking dish. Layer corned beef and cheese over sauerkraut. Mix mayonnaise and Thousand Island dressing. Spread over cheese. Toss bread crumbs with melted butter and sprinkle over top. Bake at 350° for 30 minutes or until bubbling. Double recipe for a 9 x 13-inch pan.
Melt shortening in a large skillet. Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.
Place ingredients into saucepan and simmer for 9 hours, 31 minutes and 27 seconds. If you have the knack, you will also have some wonderful stew, if not, you will wonder what it is you have.
Cover vegetables with water. Cook until tender, about 25 minutes. Put in soup, sour cream and cheese. Heat a few minutes, then add milk and serve. Makes 4 to 5 servings.
Mix ketchup, brown sugar and Worcestershire sauce. Pour over meat balls already cooked. Heat.
Bring water to a boil. Add shrimp; cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp; set aside.
Mix mayonnaise and Worcestershire sauce. Stir in cheese and bacon. Spoon 1/2 tablespoon mixture over each cracker. Arrange 8 or 9 crackers at a time in a circle on a plate. Microwave, uncovered, on High (100%) until hot and puffed, about 30 seconds.
In a large bowl, combine honey, oleo, soy sauce and green pepper. Mix well. Add remaining ingredients and toss lightly. Turn into a greased casserole (I use Pam), 2 quarts or larger. Bake covered for 1 hour in 350° oven. Can be frozen and reheated in microwave or oven.
Cut broccoli into small flowerets. Dice onion and tomato. Drain and add kidney beans. Add cheese. Toss together with salad dressing. Set at least 1 hour.
Brown beef and onion in butter. Blend soup, milk, 3/4 cup cheese and pepper. In 1 1/2-quart casserole alternate layers (starting with potatoes). Sprinkle top with remaining 1/4 cup cheese. Bake at 375° for 30 minutes, uncovered.
Lay crescent rolls out flat on cookie sheet. Pinch together to make a solid base. Bake 10 minutes at 350°. Let cool.
Mix ingredients together and add eggs. Beat together and add evaporated milk, vanilla and oleo. Stir together until mixed. Spread flour in bottom of frozen crust and sprinkle sugar over the flour. Mix this around on the crust. Pour in the filling and bake for about 45 minutes at 325°.
Heat oven to 350°. Mix cookie mix, egg, butter or margarine, baking powder and vanilla until smooth. Spread dough in greased baking pan, 9 x 9 x 2-inch. Sprinkle cashews over dough. Press lightly onto surface. Bake 20 minutes. Cool and cut into bars (2 x 1 1/2-inch). Makes 2 dozen bars.
Spread spinach in 6 x 8 x 2-inch pan. Cover with Swiss cheese, then American cheese. Cover cheese with sole fillets. Last, cover sole with cream of Cheddar soup. Bake at 350° for about 45 minutes. Serve with long grain and wild rice. Serves 6.
Combine all the ingredients, except the lemon slices, in a 1-quart casserole. Cover tightly and cook on High for 2 to 4 minutes, until hot but not boiling. To serve: Pour the soup into 4 serving bowls and top each one with a lemon slice.
Place apples in a 9-inch pie shell. Combine 1/3 cup sugar and 2 teaspoons cinnamon. Sprinkle all but 2 teaspoons of cinnamon sugar mixture on top of apples.
Line 13 x 9-inch pan with graham crackers. Mix pudding and milk until thickened. Fold in Cool Whip. Pour half of mixture over crackers. Add another layer of crackers over pudding. Pour rest of pudding mixture over 2nd layer of crackers. Frost the rest of graham crackers with icing and place on top.
Preheat oven to 350°. Grease 9-inch square pan. Mix ingredients together until well-blended. Pour into pan and spread evenly. Bake approximately 20 minutes or until top is golden. Cool thoroughly before slicing. When cool, sprinkle top with 10x sugar. Recipe may be doubled and frozen.
Remove seed and vein from peppers and chop fine in blender. Mix all ingredients except pectin and coloring. Cook on low heat 45 minutes, then bring to a rolling boil. Remove from stove and let stand 5 minutes. Add pectin and coloring. Pour into jelly jars and let cool to gel.
Blend in blender 30 seconds. Pour into greased and floured deep 9-inch pie pan. Bake at 350° for 50 minutes. Sprinkle with nutmeg.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soup. Pour into greased 1 1/2-quart casserole dish.
Prepare jello in usual way. Chill until it begins to thicken. Whip lightly until fluffy and fold in all ingredients. Pour into mold or long shallow pan or large bowl. Serves 12.
Melt butter; add other ingredients. Form 2 log rolls. Chill approximately 4 hours. Slice and bake at 350° for 8 to 10 minutes.
Mix together confectioners sugar, coconut, peanut butter, margarine and graham cracker crumbs. Form into 1-inch balls and put in refrigerator for 10 minutes.
Grease tube pan lightly. Preheat to 350°. Sift flour, salt, soda and cinnamon. Add sugar, then eggs and oil. Add remaining ingredients. Stir, but do not beat or use mixer. Bake 1 hour and 15 minutes.
Mix the first 3 ingredients and pat with hands into a 9 x 13-inch pan, lightly greased. Mix the remaining ingredients. Pour over other mixture. Bake for 40 minutes at 350° (325° if glass baking dish). Don't cut until completely cool.
Cut cream cheese into 20 pieces; roll into balls. Roll out each biscuit in 3-inch circle. Combine sugar and cinnamon. Place 1 cheese ball and 1 teaspoon cinnamon mixture in each biscuit circle. Pinch dough to seal. Pour half of melted butter into bottom of 8 or 10-inch ring mold or Bundt pan. Sprinkle the nuts and half of the remaining cinnamon mixture into pan. Place the rolls close together around bottom of pan, seam sides up. Sprinkle rest of butter and cinnamon mixture over top. Bake at 375° for about 20 minutes until browned. Cool 5 minutes and invert on a serving platter. Serve warm. Can be refrigerated and reheated in foil.
Saute onions with sugar in the butter until tender. Add broth and water. Cover and simmer gently for 45 minutes. Add salt and pepper. Place in individual bowls. Top with toasted slice of French bread. Sprinkle cheeses over the tops of bread. Place bowl under broiler until lightly browned. Serve and enjoy a salad along side.
Combine all ingredients. Mix well and place in loaf pan. Cook at 300° for 1 to 1 1/2 hours. Pour off liquid 2 or 3 times. Spread ketchup on top.
Spread cream cheese on plate. Add salsa to cover cream cheese. Add peppers, then cheese. Serve with tortilla chips.
Beat eggs; add dry ingredients. Add mustard, vinegar and milk. Cook in double boiler until boiling. Remove from heat. When cool, add salad dressing. Pour over prepared potatoes, celery and onion for delicious potato salad.
Preheat oven to 375°. In small bowl, combine flour, baking powder, soda and salt; set aside. In large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Add orange extract. Stir in oats. Drop by slightly rounded tablespoonfuls onto cookie sheet. Bake at 375° for 7 to 8 minutes. Yield: 5 dozen.
Mix together. Mix 2 heaping teaspoonfuls to 1 cup of hot water for 1 cup of tea.
Layer carrots and onion in casserole dish. Melt cheese and butter; pour over carrots. Crush Ritz crackers and put on top. Bake at 350° for 20 to 25 minutes.
Beat eggs. Add sugar, flour, salt, oil, soda and cinnamon. Mix well and add baby food. Pour into a greased jelly roll pan. Bake 20 to 30 minutes at 350°. Frost when cool.
Clean and cut carrots; boil until tender approximately 5 to 10 minutes. Do not overcook. Rinse in cold water. Let cool to room temperature. In large mixing bowl, combine all ingredients, then pour over carrots. Best results if made the night before serving, allowing to sit. Stir before serving.
Beat butter and sugar; add 2 eggs, one at a time. Then add water or berry juice. Sift flour, soda, baking powder and spices together. Add to batter. Coat berries with flour. Fold into batter. This will keep berries from sinking to bottom. Grease and flour two or three 8 or 9-inch pans. Bake at 350° until done. Frost with seven minute frosting or your favorite (caramel is very good).
In a saucepan, combine soup, water, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2-quart casserole. Make 3 layers in casserole using Minute rice (right from the box), then peas and then tuna. Add remaining soup mixture. Sprinkle with grated cheese. Bake, covered, at 375° for 20 or 25 minutes, cutting through mixture with a knife after baking 10 minutes. Serves 4.
Shake mixture with potatoes in large bag. Potatoes can be peeled or unpeeled and quartered. Place in a large baking dish. Dot with margarine. Salt and pepper to taste. Bake 1 hour at 400°.
Mix all ingredients, except ribs, in a large casserole or baking dish. Put ribs, which have been cooked ahead of time, into the kraut mixture. Cover with a casserole lid or foil. Cook at 325° for about 2 hours.
Blend margarine and Crisco until creamy. Add sugar gradually and continue creaming. Add egg yolks, one at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Fold in stiffly beaten egg whites. Add lemon and vanilla. Pour into greased and floured 10-inch tube pan and bake at 350° for 1 hour and 30 minutes.
Cook packages of tapioca pudding with only 3 cups liquid. Drain juice from oranges and pineapple and add enough water to make 3 cups. Cool. Add oranges, pineapple and the Cool Whip. Refrigerate. This keeps for days.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking powder and mace together. Add alternately flour and milk, mixing well. Fold in blueberries.
Layer Doritos, chicken and onion in a large baking dish. Mix soups, Ro-Tel and broth and pour over layered mixture. Sprinkle with cheese. Bake at 350° for 1 hour.
Mix all together (cover with bread crumbs and 2 tablespoons oleo). Make up and refrigerate overnight and set out 1 hour before cooking. Cook for 40 to 45 minutes at 350°. Serves 8 to 10.
Cream together the margarine and sugar. Add eggs. Blend bananas in blender. Sift flour, soda and salt. Add bananas and flour mixture to mix. Put into 2 greased bread pans. Bake at 350° for 40 to 50 minutes. Remove from pans and cool on rack.
In a large skillet, cook 1 pound of ground beef until it loses its red color, breaking up with spoon as it cooks. Add salt, pepper, oregano, garlic powder, tomatoes and soup. Stir in 1/2 pound cooked, drained spaghetti. Sprinkle all with 1/2 cup grated cheese. Cover and heat 10 to 15 minutes until bubbly. Makes 4 to 6 servings.
Rinse and sort peas. Soak in 2 quarts water for overnight. In the morning, drain. Add all of the other ingredients except for diced ham into a large stockpot. Bring to a boil and simmer for about 2 hours. Add the diced ham for the last half hour of cooking. This soup thickens if allowed to sit overnight, so it can be extended by thinning it with water and still have a hearty soup.
Beat together in a medium bowl the butter and sugars until creamy. Add egg and vanilla; beat well. Combine salt, flour and baking powder in another bowl. Add dry mix to butter mix gradually. Mix until moistened.
Melt oleo. Roll vanilla wafers until crumbled finely. Combine oleo, eggs, sugar, coconut, milk and pecans. Bake in a greased and floured tube pan at 275° for 1 1/2 or 2 hours.
Grease and flour a 9 x 13-inch cake pan. Combine coconut and pecans. Line bottom of pan with this. Make cake according to package directions. Pour over mixture. Soften margarine and cream cheese. Mix with sugar and pour over cake mix. Bake at 350° for 30 to 45 minutes.
Cook dates, sugar and margarine, stirring until margarine is well absorbed (boiling a few minutes). Remove from heat; add nuts and cereal. Cool. Shape into balls, then coat with powdered sugar.
Blend all ingredients until smooth. Place in baking dish. Bake at 350° for 1 hour. Spread ketchup on top while baking. Yields 6 servings.
Mix food coloring and cocoa. Set aside. Cream shortening and sugar. Add eggs and color mixture. Beat for 10 minutes. Add 1 cup buttermilk. Slowly add flour, salt and vanilla. Beat until well mixed. Mix soda in small amount of water and fold into batter. Bake in two 9-inch pans at 350° for about 30 minutes.
Combine broccoli with onion. Cook as directed on broccoli package. Drain. Combine vegetables with remaining ingredients. Pour into greased, shallow 2-quart casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients except half of Cheddar cheese. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Put other half of Cheddar cheese on top and bake 5 minutes more.
In a saute pan, heat the clarified butter. Cut the stems and wash the mushrooms; pat them dry. Saute the mushrooms in the butter with the lemon juice added. Just as the mushrooms are done, add the Amaretto and let simmer for about 30 seconds. The butter and Amaretto will make a glaze. Put the mushrooms in a small serving dish (a Welsh Rarebit dish works great); pour the glaze over them. Garnish with a sprig of fresh parsley at each end of dish. Serves 2.
Blend first 5 ingredients. Beat at moderate speed 3-5 minutes. Stir in chocolate bits. Bake in greased and floured 10-inch bundt or tube pan at 350° for 50 - 60 minutes.
Mix all ingredients until smooth. Drop by spoonfuls on hot griddle. Cook until done. Serve hot with jelly, syrup, honey or powdered sugar.
Combine all ingredients except beets together. Blend thoroughly. Fold in the beets. Serve cold on a bed of lettuce. Garnish with chopped eggs and parsley.
Cream Crisco and sugar. Add eggs, 1 at a time. Mix well. Add all dry ingredients alternately with milk. Add vanilla. Bake in 3 greased and floured cake pans at 350° for 15 to 20 minutes or until tested done. Frost with your favorite icing.
In medium saucepan bring water to a boil. Stir in soup mix. Reduce heat and simmer 10 minutes. With a fork, quickly stir in the egg, a little at a time, until it congeals. Serve with chow mein noodles or crispy Chinese fried noodles.
Thaw shrimp; pat dry with paper towels and chop coarsely; set aside. Place tomatoes and green chilies in a colander; press and drain well. Using electric mixer or food processor, blend all ingredients except shrimp. Add shrimp and stir in by hand, briefly and gently to retain chunk texture. Chill 4 hours. Serve with raw vegetables, chips or crackers.
Cook dinner following directions on package. Mix together with all ingredients. Toss well. Season to taste with salt and pepper. Chill thoroughly. Yields 6 to 8 servings.
Unwrap cheese. Place in a 3-quart casserole. Microwave on High for 1 1/2 to 2 minutes or until cheese is softened. Add remaining ingredients and mix well. Chill several hours or overnight.
Whisk egg by hand until well beaten. Add the milk and oil. Add dry ingredients. Stir until blended. Add blueberries. Put in paper baking cups. Sprinkle with cinnamon and sugar. Bake in 450° oven for 15 to 20 minutes.
Coarsely chop the 5 eggs and put into a medium size bowl. Add the rest of the ingredients and mix well. The mayonnaise can be increased up to 3 1/2 tablespoons if a thinner egg salad is preferred.
Bake boneless chicken for 1 hour at 350°. Drain juice and pour picante sauce over chicken breast. Then top with cheese and put lid on and place in oven to melt cheese.
Heat oven to 375°. Beat margarine and sugar until light and fluffy. Add combined flour and crumbs; mix well. Press onto bottom of greased 9-inch square pan. Bake for 15 to 18 minutes, or until golden brown. Spread chocolate over crust. Top with marshmallows. Broil 4 inches from heat for 1 to 2 minutes, or until marshmallows are lightly browned. Cool; cut into bars.
Boil potatoes in their skins and cook until done, approximately 30 to 40 minutes. Do not overcook. Let potatoes cool off by draining water off and set aside. Should take about 1 hour to cool. Remove skins from potatoes and cube them. In a big bowl combine the potatoes and the other ingredients.
Place fruit and sugar in a kettle and cook until mixture starts to thicken; take off fire and add three small packages orange jello. Put in jars and freeze.
Thaw apple juice. Add tapioca. Heat so juice thickens a little. Add salt, cinnamon and sliced apples. Mix. Put in crust and dot with margarine. Cover with another crust. Bake 10 minutes at 400°. Reduce heat to 375° and bake 45 to 50 minutes.
Combine all ingredients in uncovered casserole. Bake at 375° for 45 to 60 minutes. Stir occasionally.
Spray large casserole dish with no-stick spray. Mix soup, rice, celery and milk in baking dish. Layer chicken breasts (skin side up) on top of mixture. Season to taste. Bake at 350° for 1 1/2 hours. Uncover the last 1/2 hour.
Grind cranberries, orange and peeling, pineapple, celery and English walnuts.
Cook to soft ball stage. Remove from fire. Stir in jar of marshmallow cream, 3 cups crushed graham crackers and vanilla. Pour in greased pan to cool.
Mix flour, baking soda, salt and sugar. Mix eggs and milk. Add all together until smooth. Add shortening. Bake on hot griddle. Serve with butter and syrup. Makes 18.
Cut hot dogs into bite size pieces. Heat soup according to directions. Add other ingredients. Heat until thoroughly warm.
Sprinkle pork chops with salt and pepper. In a 10-inch skillet, heat the fat. Brown the pork chops on both sides. Pour off drippings. Pour around the chops a mixture of soup, milk and water. Bake in 350° oven for 45 minutes, until chops are tender. Makes 6 servings.
Mix together all ingredients, saving garden peas for last. Pour into a large baking dish and bake at 375° for 40 minutes. Good for large groups.
Cut pickles into 1/4-inch thick slices. Combine pickle slices, sugar, hot sauce and red pepper in large bowl; stir well. Cover mixture and let stand 2 hours, stirring occasionally. Spoon mixture into 3 (1 pint) jars; add 1 garlic clove to each jar. Cover and refrigerate up to 1 month. For best flavor, wait 1 week before eating.
Mix all ingredients in a casserole dish with a lid. Place in a 350° oven for 1 hour. Stir 1/2 way through baking. Margarine can be decreased, if desired.
Heat oven to 350°. Lightly grease 9 or 10-inch pie plate. Spread broccoli, onion and cheese evenly over bottom of pie plate. Place remaining ingredients in blender container. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting.
Mix all ingredients. Drop by teaspoons onto greased cookie sheet. Bake at 300° until brown.
Mix dry ingredients. Add to melted butter, water, vanilla and vinegar. Bake in 13 x 9-inch pan (greased and floured). Bake at 350° approximately 30 minutes.
Let the steak rest outside the refrigerator for 1 hour before cooking. Use a hot, clean oiled grill. If pan roasting, preheat the oven to 450°. Liberally season the steak with the salt and pepper and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior. For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
In large bowl, cut cabbage, onions and pepper. Put 2 cups of sugar over and mix well; set aside. In small saucepan, mix oil, vinegar, salt, celery seed and 2 tablespoons of sugar. Bring mixture to boil. Pour over cabbage mixture and pimentos. Stir and let cool. Refrigerate and cover. Will keep 9 days or longer.
Thaw strawberries enough to break apart. Heat oven to 400°. Butter an 8-inch square glass baking dish. Combine rhubarb, strawberries and lemon rind lightly in large bowl. Sprinkle in lemon juice. Combine sugar and tapioca and toss lightly through the fruit. Put in prepared baking dish. Dot with butter. Roll pastry in a square larger than baking dish. Lay it over the fruit; turn in edges and crimp and seal. Cut vents in top. Brush with milk and sprinkle with sugar. Bake about 45 minutes.
Mix sugar, milk, syrup, chocolate and shortening in saucepan. Let come to boil, scraping sides until well dissolved. Boil 3 minutes or 220° on candy thermometer. Remove from heat. Let cool about 10 minutes. Add vanilla and beat until spreading consistency. (Can be thinned with milk or cream if allowed to get too thick.) Will ice 2 (9-inch) layers 1 1/2 times. Will ice 3 (9-inch) layers. Creamy and good.
Stir together flour, almonds, sugar, lemon rind and salt in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knifes, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at least 1 hour or overnight.
Measure 1/2 cup warm water into a mixing bowl. Add, stirring until dissolved, yeast. Stir in remaining ingredients. Mix with a spoon until smooth. Add enough flour to handle easily. Mix with hand.
Remove stems from mushrooms. Melt 2 tablespoons of margarine, brush over mushroom caps, coating thoroughly. Stir together remaining margarine, garlic and cheese until well blended. Stir in wine, soy and crumbs until well blended. Place mushrooms cavity side up, on a large rimmed baking dish. Evenly mound filling in each mushroom. Broil about 6 inches below broiler until bubbly and lightly browned (about 3 minutes). Serve warm. Makes 10 appetizers.
Combine whipped topping mix with 1 cup of milk and vanilla in a large mixer bowl. Beat on high with electric mixer, about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mix. Blend on low; beat on high for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Refrigerate at least 4 hours. Serves 8.
Pour chocolate chips into bottom of pie shell. Mix other ingredients together well and pour over chips. Bake 1 hour or until middle of pie does not wobble. Also good when butterscotch chips are substituted for chocolate chips.
Pour all ingredients into a slow cooker. Cook on low for 6 to 8 hours. Serve with fruit and bread for a well-rounded meal! Makes 6 servings.
Combine the flour, oatmeal, sugar, chopped pecans, baking soda and sweet cream butter in a blender or food processor and mix. Reserve 1 1/2 cups mixture for topping. Press remainder into 9 x 13-inch pan, evenly. Bake at 350° for 12 to 15 minutes.
Cream margarine, sugar, eggs and vanilla. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Stir in chips. Drop onto ungreased cookie sheet. Bake at 350° for 8 minutes.
Remove wrapper from cheese, but not the skin. Put in a glass bowl and microwave until melted. While the Brie is melting, cut the loaf of bread lengthwise. Butter bread and sprinkle with garlic salt. Toast the bread until crispy. Slice each long piece into single slices. Serve bread around the dish with the melted cheese for dipping. A good snack.