HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread corn in ungreased baking dish. Brown ground beef and drain. Add flour. Cook and stir one minute. Stir in tomato sauce, garlic salt and cinnamon. Spread ground beef mixture over corn and bake at 350° for 15 minutes.
Mix together poppy seed, onion, margarine, mustard and Worcestershire sauce over low heat. Spread 1/2 of mixture over bottom of roll. Layer ham and cheese; spread remaining mixture on top of roll. Heat at 300° for about 10 minutes or until cheese melts. Serve hot.
Pour 1 cup of club soda in a blender. Add the sugar, Kool-Aid mix and cherry extract. Blend until all sugar is dissolved. Add crushed ice and blend on high speed until the drink is a slushy smooth consistency with no chunks of ice. Add the remaining club soda and blend until mixed.
Place in large bowl in order (except noodles, mayonnaise and salt and pepper). Cover with lid and allow to set at least 1 hour. This results in vegetables being crisp. When ready to serve, add Chinese noodles and toss with mayonnaise, salt and pepper to taste. Be sure to mix well. Can be served with French and butter as main dish.
Mix together water and oats and cover. Cream together butter and both sugars. Sift together flour, soda, nutmeg and cinnamon. Add to batter mixture and mix well. Stir in oatmeal mixture. Bake in loaf pan at 350° for 30 to 45 minutes or until springy.
Preheat oven to 350°. Pound meat until 1/4-inch thick. Place one slice each of ham and cheese in center of each piece. Roll up, beginning at narrow end. Secure with wooden picks. Mix flour, salt and pepper together. Coat rolls in mixture and then dip into egg. Then roll in bread crumbs. Fry in oil until brown. Bake in a 350° oven for 15 to 20 minutes.
Cream sugar and salad oil; add pumpkin and eggs. Next add flour, cinnamon, baking powder, baking soda and salt. Pour into 18 x 12 x1-inch jelly roll pan sprayed with Pam. Bake at 350° for 25 minutes. Cool completely.
Preheat oven to 375°. Spray cookie sheet. Combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well blended. Add raisins. Drop by teaspoonful on cookie sheet. Bake 10 minutes.
Grease baking dish with butter. Beat the eggs (white) to a stiff froth. Beat the yolks and the sugar to a cream, add the lemon juice, orange flower water or Kirsch. Add whites of the eggs. Stir carefully and heap all quickly into the baking dish and bake about 15 minutes, until top is a delicate brown. Serve immediately as it will fall if allowed to stand. May serve as a dessert.
Tear bread into small pieces. Pour melted butter, sugar and cinnamon over it. Place pie filling into baking dish and top with bread mixture. Bake in oven at 400° until golden brown. Cool and serve.
In medium bowl, combine soy sauce, sherry, ginger and chicken. Marinate several hours.
Dissolve raspberry Jell-O in 1 cup boiling water. Add cranberry sauce. Blend well. Chill until partially set. Add pecans. Pour into mold and chill to firm.
Cream sugar and butter until light and fluffy. Add eggs and vanilla. Beat for 3 minutes at high speed. Sift together flour, salt and baking soda; add to mixture, alternating with milk. Add cocoa paste. Pour into greased baking pans. Bake at 350° for about 30 minutes.
Combine first three ingredients; mix well. Chop beef into small pieces. Roll cheese mixture into a log and roll in beef pieces, covering well.
Melt shortening, them mix all ingredients together. Batter will be thin. Bake at 350° for 30 minutes or until done.
Cook macaroni as directed. Boil eggs. While macaroni is cooking, cut up in teeny, tiny pieces: radishes, carrots, bell pepper, cucumber, tomatoes and onion. Put these teeny, tiny pieces in a small bowl and set aside.
Bake cake according to directions on box. Pour into 9 x 13-inch pan. While cake bakes, dissolve Jell-O in 1 cup hot water and 1/2 cup cold water.
Brown chops on both sides. Add remaining ingredients to chops. Bake at 400° for 1 hour or until potatoes are done.
Preheat oven to 375°. Grease and flour 10-inch Bundt pan. Prepare cake per directions on package. Measure 1/4 cup frosting into small bowl and tint with the green food coloring. Frost the cone and put in refrigerator. Tint remaining frosting with red and yellow to desired color of orange. Measure 3 tablespoons of orange frosting and add green color to make brown frosting. Frost cake with orange frosting and decorate face of Jack-O'-Lantern with the brown. Place green frosted ice cream cone in center hole of cake to make stem.
Prepare pancake mix as directed on package using the amount of milk or water specified. Add crushed cereal and 1/2 cup milk or water. Using 1/4 cup batter for each pancake, bake on hot griddle until bubbly on top. Turn to brown other side. Makes about 8 to 10 pancakes.
Cut meat into 10 serving pieces. In large skillet, brown meat in oil over medium heat. Remove to Dutch oven. Add remaining ingredients to skillet; simmer 5 minutes. Pour ketchup mixture over meat. Cover and bake 2 hours at 350°. (Excellent with venison.)
Mix well the cream cheese and sugar. Add strawberries, pineapple and bananas. Fold in Cool Whip. Place in freezer. Remove 30 minutes before serving.
Preheat oven to 350°. Put frozen potatoes in covered dish and add soup. Stir. Cook in oven 45 minutes, then add cheese to top. Cook 10 more minutes. If you want a more crispy top, let the lid off for the last 10 minutes. Serves 5.
Mix all of the ingredients together, except paprika. Spread on toasted bread rounds or crackers and put in broiler for a few minutes until puffy. Sprinkle with paprika and serve piping hot. Makes 20 puffs.
Fry onion and garlic into olive oil and cook until tender in a large pot. Add tomato paste and cook a while. Then add pureed tomatoes. Add all other ingredients and cook. Add your meatballs into sauce and cook 2 hours, stirring often.
Spray 9 x 13-inch pan with nonstick spray. Press 1 can crescent rolls into pan (room temperature).
Combine sauerkraut, chives and dill weed. Arrange in bottom of shallow 3-quart baking dish. Sprinkle pork chops with salt and pepper.
Heat oven to 350°. Spray Pam spray on a 15 1/2 x 10 1/2 x 1-inch pan. Combine liquid Butter Buds, brown sugar and granulated sugar in a large bowl. Beat at medium speed until well blended. Beat in Egg Beaters, apple juice and vanilla. Combine flour, cinnamon, baking powder, baking soda and nutmeg. Mix into creamed mixture at low speed until blended. Stir in oats, apples and raisins with a spoon. Spread in pan. Bake at 350° for 30 to 35 minutes or until brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 2 1/2 x 1 1/2-inch bars. Makes 3 1/2 dozen.
In a large bowl crush up crackers. Put in onion, sage and pepper. Stir in oysters. Add liquid from oysters. Mix in essence. Mix well. May be a little sloppy. May need more essence. Put in greased baking dish. Dot with butter. Bake in oven at 425° until oysters are bubbly about 30 to 40 minutes. Do not overbake.
Mix everything together and bake at 375° for 25 to 35 minutes. Fill muffin tins 2/3 full before baking.
Marinate in store bought or homemade Italian salad dressing. Chill at least 8 hours. You may want to strain out some of the dressing before serving. Serve cold with tostado chips. The fun of this is to take it to a party and announce after 3/4 of the bowl is gone that the black olives are "snakemeat". You'll be surprised at the reactions you get.
Cream the butter. Add sugar, water and vanilla. Stir flour into mixture and add nuts. Chill for 2 hours. Shape into round balls. Bake in a 325° oven about 20 minutes. When cool, roll in powdered sugar.
In a bowl, mix mochiko and sugar. Add eggs, milk and coconut milk. Mix well. Add vanilla and baking powder. Coat a 9 x 13-inch pan with the melted butter. Pour any extra butter into the batter and mix well. Bake at 350° for 45 minutes to 1 hour or until light brown.
Preheat oven to 375°. Mix all ingredients together and bake until brown in 9 inch iron skillet.
Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in buttered 9-inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with almonds. Bake at 375° for 40 minutes or until a wooden pick inserted in the center comes out clean.
Brown ground beef; drain. In large pot, add ground beef, onion, garlic, chili powder, cayenne pepper and salt. Mix well. Add remaining ingredients. Mix well. Simmer on low heat, covered, 1 hour. Stir occasionally.
Bake 1 pie crust as directed on box in a deep pie dish. Mix deboned chicken, Veg-All and the soup. Pour into baked pie crust and top with other unbaked pie crust. Press fork around edges of pie crust and make a few slits. Bake at 350° for 40 to 50 minutes until top pie crust is done.
Cut salmon into bite-sized pieces and rinse with water and salt. Lightly cover salmon with cornstarch and fry in hot oil. In a deep container, lay salmon, vegetables, and lemon on top. Pour marinade over top.
Bring the butter and sugar to a boil for about a minute. Line a jelly roll pan with crackers. Pour the boiled sugar and butter over crackers. May sprinkle with fine nuts. Bake for 10 minutes at 350°. Take out of pan immediately and put on wax paper.
Dissolve yeast and sugar in warm water. Let rise in container. In a large bowl, combine hot water, 1/3 cup sugar, oil and salt. Cool and add yeast mixture, egg and flour. Blend well. Oil top of dough and cover with dry cloth to let double in bulk. Mash down and knead on flour covered board. Shape into rolls and let rise. Bake in 400° oven until golden brown. Dough will keep in refrigerator for a week.
Boil potatoes in jackets until just tender. Cool. Boil eggs until hard-boiled; peel and cut in half. Remove yolk to blender jar. Peel and cut potatoes into 1/3-inch dice and put into large bowl. Add celery, onion, cucumber, parsley, salt, pepper, relish and chopped egg whites. Add mayonnaise, mustard and juice to the yolks and blend until smooth. Add to potato mixture; blend well, cover and chill.
Brown sausage with onion and green pepper; drain. Cook medium noodles. Drain and add salt and pepper. Put in casserole dish. Mix in mushroom soup, Cheddar cheese soup and Pet milk. Place in oven until warm.
Remove crusts from bread and spread with butter or margarine. Place in a greased 13 x 9 x 2-inch baking pan and set aside.
Boil small head of cauliflower in salted water for about 10 minutes. Cut up into little florets. Put in flour, then in beaten egg and then flour again. Fry in hot oil and brown on each side. May deep-fry.
Place chops in casserole. Cover with chopped onion, chopped green pepper and rice. Over all pour the undiluted tomato soup. Cook in slow oven (200°) for 2 hours or longer. An ideal dish to use when you plan to be out until late afternoon. Good served with white beans, applesauce or fried apples and cornbread.
Drain pineapple and mix with sugar, flour and cheese. Top with crackers and pour melted butter over it. Bake at 350° for about 30 minutes.
Mix sugar, eggs, Eagle Brand milk and vanilla. Lastly add the 1/2 gallon milk. When partially frozen any fruit may be added.
Mix and pour in shell. Bake 60 minutes at 350°. Can add cooked broccoli or mushrooms or zucchini. I add broccoli.
Spray large jelly roll pan with Pam cooking spray. Line with foil. Spray foil with Pam. Line foil with crackers (single layer). Melt butter and brown sugar in saucepan until well blended. Bring to boil stirring constantly; boil for 1 minute. Remove from heat; stir in soda. Spread over crackers evenly (may have to press crackers back down). Bake at 350° for 10 minutes. Spread chocolate chips over and let stand until melted. Spread with back of spoon over pan evenly. Sprinkle with nuts. Chill until set. Cut into squares.
Melt butter; add cake mix and 1 egg. Press into long pan. Cream the cream cheese, 2 eggs and powdered sugar together; pour over cake mix layer. Bake at 350° for 30 minutes.
Stir together all ingredients, except eggs. Let stand for 2 hours. Stir in the diced eggs. Bake, uncovered, for 1 hour at 350°. (Recipe may be doubled or tripled).
Fold milk into Cool Whip, then fold in other ingredients in order listed. Chill for at least 3 hours before serving.
In large mixing bowl, dissolve yeast in warm water. Stir in egg, 1 tablespoon granulated sugar and the baking mix; beat vigorously. Turn dough onto floured surface. Knead until smooth, about 20 times. Roll into rectangle, 16 x 9-inch; spread with butter and sprinkle with mixture of 1/3 cup sugar, the raisins and cinnamon. Roll up, beginning at the wide side. Pinch edge of dough into roll to seal. With seam side down, shape dough into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side. Let rise in a warm place about 1 hour.
Cook chicken in crock-pot and debone. Simmer the soup with the green chilies until smooth. May need to add a little water to soup mixture.
Place butter, onion, potatoes and water into a saucepan. Bring to a boil and boil until potatoes are done. Do not overcook. Then add soup, milk, salt, pepper and Cheez Whiz. Heat until warmed through. Add bacon last.
Mix all ingredients and form into bite size balls. Bake on cookie sheet in a 350° oven for about 40 minutes. Serve hot with party picks.
Fix macaroni as directed on box. Brown hamburger with onions. Salt and pepper to taste. Layer macaroni, hamburger and sauce in casserole dish. Mix mushrooms in with hamburger after it is browned. Sprinkle cheese on top. Bake at 350° until hot through. Sometimes I mix all ingredients together and put in casserole dish.
Cook onion in butter in a medium skillet for 10 minutes or till tender, stirring frequently. Add wine and salt. Cook and stir 1 minute more. Remove from heat and set aside. Combine brown sugar, cinnamon, and 1 cup water in a medium saucepan; simmer, uncovered, for 15 minutes. Add 2 cups cranberries and cook, uncovered, for 10 minutes, stirring occasionally. Add remaining cranberries; cook 10 minutes more or till berries pop, stirring frequently. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl. Cover and chill until serving time or up to 3 days. Makes about 3 cups.
Drain and save juice from pineapple. Combine pineapple, marshmallows and pecans in bowl and set aside. In small saucepan, combine pineapple juice, vinegar, sugar, cornstarch, butter and egg; cook over medium heat until smooth and thickened. When sauce has cooled, pour over pineapple mixture and chill several hours. Just before serving, fold in whipped cream. Serve cold.
In a bowl, combine flour, sugar, baking powder and salt. Add blueberries. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat. Spoon batter into paper-lined microsafe baking or cupcake pan. Microwave at Medium-high power for 3 minutes. Let rest for 3 minutes. Microwave at High power for another 2 minutes or until muffins are done. Serve them warm with butter or honey.
Split chicken in half with poultry shears, cutting through the breastbone. Place chicken, skin side up, on counter and press down firmly to crack back bones so that chicken lies flat. Loosen skin over top of chicken, using fingers and a sharp paring knife. Mix Ricotta cheese, garlic, spinach and herbs. Stuff mixture evenly under skin over breast of chicken. Brush skin of chicken lightly with oil; sprinkle with paprika. Place chicken on rack in roasting pan; bake at 350° until chicken is golden and juices run clear when the thickest part of the thigh is pierced, about 1 1/4 hours. This recipe will serve 6 people.
Combine all 8 ingredients; stir well. Pour into prepared Pastry Shell. Bake at 350° for 20 minutes.
Combine first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour into a greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour or until pick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar.
Melt oleo in cake pan. Mix baking powder, flour, milk and salt. Pour this mixture over oleo in the cake pan. Pour cherries on top. Bake in 350° oven until done, about 20 to 30 minutes.
Mix all ingredients thoroughly. Bake about 1 1/2 hours at 250°.
Combine beef and veal, egg and 1 teaspoon salt. Mix well. Pat into rectangular shape. Mix bread crumbs, onion, celery, parsley, dash of salt, raisins, sage and milk. Spread over meat. Roll as you would a jelly roll. Bake 1 hour at 350°.
Cream sugar and shortening; add beaten eggs and coconut extract. Add dry ingredients and buttermilk alternately. Add coconut last. Bake in greased and floured pan at 350° for an hour.
Mix all ingredients together. Pour into large bowl. Garnish with more nuts, if desired. Cover and refrigerate until served.
Combine spinach, onion, mushrooms and eggs in large bowl. In a small mixing bowl; combine oil, sugar, vinegar, Worcestershire sauce, catsup and spices, mix well. (This makes extra dressing mix that can be use later for other salads. Keep in refrigerator.) Add dressing mix; and top with tomatoes, garlic croutons (if desired) and bacon.
Fry sausage; drain and cut in bite size pieces. Saute onion, celery and pepper in drippings until tender. Add broth, tomatoes, seasoning, chicken and sausage. Bring to a boil and add rice. Cover and simmer 25 minutes. Add shrimp during last 5 to 10 minutes.
Mix pudding according to directions on box. Crumble up heath bars (leave candy bars in wrapper and beat them with a hammer).
Sauce: Combine soup, milk, sour cream and chillies. Stir to blend. Boil and simmer until ready to use.
Mix ingredients in a bowl. Grease well a 9 x 12-inch baking pan. Add mixture. Chill 12 hours or overnight. Cook for 35 minutes at 350°.
In large saucepan, combine chocolate and butterscotch morsels and peanut butter. Stir over low heat until smooth. Remove from heat. Add corn flakes. Stir until mixed. Using buttered spatula or waxed paper, press mixture evenly into 9 x 9 x 2-inch pan that's been sprayed with cooking spray. Cut when cool.
Brown hamburger and saute onion in it. Combine rest of ingredients in separate pot and simmer. Drain hamburger mix when browned and add to liquids. May need to thin with water to reach desired consistency.
Melt butter and cook onions in it until tender. Add flour and cook 1 minute until thick. Stir in broth and broccoli. Bring to a boil and reduce heat and simmer until broccoli is tender. Stir in half and half and just cook until heated through. Serves 2 to 4.
Wash apples and grapes. Peel apples and cut into small pieces. Mix ingredients in large bowl. Stir in salad dressing.
Combine pumpkin, milk, pudding (dry) and spice. Beat until well blended. Fold in 2 1/2 cups Cool Whip. Spoon into crust. Top with remaining topping.
Mix sugar and cocoa. Add flour. Add remainder of ingredients. Mix well and pour into pie crust. Bake 30 to 40 minutes at 350°.
Mix ingredients together and add chopped, cooked potatoes. Make it wet because potatoes take it up. If you need more, mix more milk and vinegar and add. Toss carefully!
Add cooked, well drained Italian sausage to a large steam-jacketed kettle; add onions and celery and cook until tender. Add chicken stock to the mixture and bring to a boil. Stir in tomatoes and all other ingredients with the exception of the tortellini and the zucchini. The tortellini are added to the soup frozen during the last 45 minutes of cooking. Return soup to a boil, tortellini will float when cooked. Reduce heat; add the zucchini and top with Parmesan cheese before serving.
Peel the potatoes and boil until soft. Add cream cheese (softened). Beat well. Add rest of the ingredients and mix well. Place in casserole and sprinkle with paprika. Bake in a 350° oven for 1/2 hour. May be placed in refrigerator overnight, then baked for 1 hour at 350°. These potatoes are very delicious.
Cut tops off peppers. Clean and steam or microwave peppers (approximately 3 minutes). Make macaroni and cheese with milk and butter according to box directions. Then simply stuff macaroni and cheese in peppers, sprinkle with bread crumbs and bake or microwave for another 2 minutes. (When serving to kids, cut into bite size pieces.)
Preheat oven to 350°. In small pan, melt 1 cup butter. Stir in 1/4 cup cocoa, then water. Bring to a boil. Remove from heat. In a large pot, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased jelly roll pan (15 x 10-inch). Bake 15 minutes or until cake springs back when touched. In a small pan, melt remaining 1/4 cup butter. Stir in remaining 1/4 cup cocoa and sweetened condensed milk. Stir in powdered sugar and nuts. Spread over warm cake.
Any oil can be flavored with a single herb or a complex mixture of herbs, spices and citrus. If you use garlic, remove it after 2 weeks as it will overpower the other flavors. These ingredients make a nice combination.
Bring peppers, sugar and vinegar to a hard rolling boil. Remove from heat. Let stand 5 minutes. Skim off foam. Mix in Certo. Add a few drops of food coloring. Pour in jars with screw top or cover with paraffin. Serve with cream cheese or Wheat Thins, Triscuits or cracker of your choice.
Blend margarine and sugars in mixing bowl. Add egg and mix well. Add flour, baking powder, soda and salt. Stir in oatmeal, vanilla and coconut. Drop by teaspoon onto greased cookie sheet and bake at 350° for 8 minutes or until golden brown. Makes 3 dozen.
Boil 1 head of cabbage until fairly soft. Make rolls with cabbage. Combine ground beef and Minute rice and shape to fit cabbage rolls. Place in pan and cover with tomatoes and tomato soup. Bake in oven for 45 to 50 minutes, basting often with juice.
Cook broccoli in small amount of water. Bring to a boil. Drain liquid. Place chicken cubes in the water. Cook noodles in the chicken bouillon water. Saute onion in butter. In a saucepan heat milk, add cheese and melt. Add seasonings. Mix everything together and serve. Makes a large pot of soup. This is very good.
Combine pineapple and gelatin in a saucepan. Cook over low heat, stirring, until gelatin is dissolved. Cool completely. Add buttermilk and nuts; fold in whipped topping. Pour into 9 x 13-inch dish. Refrigerate until set. Makes about 16 to 18 servings.
Mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350° for 15 to 20 minutes. Yield: 15 medium muffins.
Mix flour, baking powder, baking soda, salt and sugar into a large mixing bowl and stir, mixing thoroughly with fork. Add cornmeal. Stir again. Add milk and eggs, stir with fork until well blended. Grease baking dish. Pour in mixture and bake at 400° until well brown on top, approximately 30 to 35 minutes. Should be firm on top if pressed with fork when done. Do not use electric mixer.
Use 2 heaping teaspoonfuls to cup boiling water. Also delicious as iced tea.
Mix brown sugar, nuts and flour. Stir in butter; mix until crumbly. Reserve 1 cup of mixture and press the rest into an 8-inch square pan. Bake at 350° for 12 or 15 minutes. Beat cream cheese with sugar. Add egg, lemon juice, milk and vanilla. Beat well. Pour over baked crust. Top with reserved mixture. Bake at 350° for 25 minutes. Chill and cut into squares to serve.
In a large mixing bowl, put turkey, chicken, beef, onion, cooked rice and celery. Mix well. Add soup mix, egg, chili seasoning, flour and bread crumbs to the meat mixture. Mix well. Add another egg, if too dry, at this point. Roll out in 1 to 2-inch meatballs. Cook on baking sheet at 350° for 1 hour (according to size of meatballs). Add to your favorite sauce. Serves 5 to 6.
Bread cube steaks with flour and seasoned salt. Brown in Crisco until almost done. Lay cube steaks out in 9 x 13-inch greased pan. Pour over cube steaks the onion soup.