HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large 6-quart saucepot in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegies. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired. Yields 8 servings.
Combine all ingredients and press into a 13 x 9-inch pan. Bake at 350° for 15 minutes. Let cool and layer the following ingredients.
Cook macaroni as directed on package. Drain. Rinse with cold water and drain. Combine macaroni and remaining ingredients. Toss lightly but thoroughly. Chill.
Pour water, oil and eggs; mix well. Add dry ingredients to this. Mix for 4 minutes, until very well mixed. Pour into tube pan (greased and floured). Bake at 350° for approximately 45 minutes, or until done.
Drain green beans. Combine soup and mushrooms. Toss beans with mixture. Top with fried onions and crumbled bacon. Bake in 325° oven for 30 minutes.
Add soda to boiling water and cool. Cream shortening and sugar. Add eggs and soda mixture. Add remaining ingredients. Mix well (this takes a very large pan for mixing). Keep mixture in tight container in refrigerator. Let set at least 8 hours before using from it. May be kept 6 weeks.
Heat oven to 325°. In medium bowl, beat eggs until fluffy. Add sugar, vanilla, buttermilk, butter and coconut. Mix thoroughly and pour into pie shell. Bake until golden brown (about 45 minutes).
Spread pie filling in a 9 x 13-inch pan. Cover with pineapple and juice. Sprinkle dry cake mix over fruit. Cut oleo over cake and sprinkle nuts and coconut. Bake for 1 hour at 325°. Serve warm with ice cream.
Mix package of Jell-O and boiling water together; stir well. Add all other ingredients. Mix well. Put in refrigerator and chill. Will keep for several days.
Beat eggs, add sugar, milk and flavoring. Pour into pie shell and sprinkle with nutmeg.
Mix milk and pudding mix for two (2) minutes with electric mixer until thick. Then add sour cream and stir in until smooth. Then add Cool Whip. And also stir until creamy and smooth. Layer vanilla wafers and bananas, adding pudding mixture between each layer. Top with vanilla wafers.
Melt chips over medium heat until smooth in a large pot, stirring continuously to avoid scorching. Remove from heat; stir in peanuts and chow mein noodles until coated. Finally, stir in marshmallows until coated. Spoon drops onto wax paper, about 3 inches in diameter. Refrigerate until solid. Makes 20 to 24.
Marinate the chicken wings in the sauce for 2 hours. Bake in marinade sauce for 2 hours at 325°. Turn chicken while it is baking. Sprinkle garlic powder over wings after they have been drained and serve hot.
Mix all ingredients in a 1 1/2-quart casserole. Cover; bake at 375° for 45 minutes. Yields 3 to 4 servings.
Brown ground beef in 2 tablespoons fat. Add other ingredients and simmer until heated through. Mix thoroughly with noodles, cooked according to package directions. Bake 30 to 45 minutes in a 400° oven. Do not let cook dry. Strips of Cheddar cheese may be laid on top before baking if desired.
In a large bowl, stir with fork the flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat together water, egg and vinegar. Add to flour mixture until well moistened. Divide dough into 5 portions and shape each in a flat round patty, ready for rolling. Wrap in plastic or waxed paper and chill.
In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to boil. Reduce heat; cook, stirring occasionally until slightly thick and clear, approximately 4 to 5 minutes. Add gelatin. Stir until dissolved. Chill until thickened but not set, about 1 hour. Stir in strawberries. Spoon into baked pastry shell. Chill 4 to 6 hours.
Combine ingredients in order given and cook to a very firm ball when dropped into ice water. Then add butter when mixture is cool. Beat until it begins to take on a dull appearance. Pour in buttered pan. Nuts are optional.
Mix all ingredients with enough salad dressing (or mayonnaise) to make mixture moist. Garnish with slices of hard-boiled eggs and paprika. Cover and refrigerate until cool.
Pour boiling water on tomatoes. To remove skins, cut up and cover with vinegar. Let stand overnight, then pour off vinegar. Rinse 2 or 3 times. Add to pulp an equal amount of sugar. Add thinly sliced lemon, rind included. Add 1 sliced orange. Boil until thick like marmalade, 220° on thermometer at least 1 hour. Use spoon sheeting test. Pour in hot jars and seal with wax.
Rub in the butter or margarine to the flour. Add baking soda and mix thoroughly. Whisk together the nutmeg, eggs, sugar and salt and add to the flour. Mix together and add water. Knead well and cover. Leave for about 10 minutes for flour to rise if self-rising flour is not being used. Spread the pastry flat thin on a level board or table top, using a rolling pin. Cut into squares or triangular shapes (small, bite size pieces) and spread a little flour over them to stop them from sticking together. Deep fry in vegetable oil until golden brown and drain off oil by placing on absorbent paper. Serve as snacks with your favorite drink.
Mix together with salad dressing and 1/2 cup dill pickle juice. The more salad dressing, the more moist it is. Use your judgment on this one.
Split muffins and toast lightly. Blend marmalade and butter. Slice banana and fold into marmalade mixture. Spoon onto muffins and broil 1 to 3 minutes until bubbly. Serve at once. Makes 6 servings.
Butter a 8 or 9-inch pan. Put chili peppers on bottom of dish. Cover with grated cheese. Mix milk and eggs and pour over top of cheese. Bake at 350° for about 30 minutes.
Stir together flour, salt and pepper. Sprinkle one side of meat with half the flour mixture; pound in. Turn meat and pound in remaining flour mixture. Cut meat into 6 serving pieces. Melt shortening in large skillet; brown meat over medium heat about 15 minutes. Cover tightly; simmer 1 hour. Add small amount of water if necessary.
Heat oven 350° to 375°. In small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and nuts. Drop by rounded tbsp. onto ungreased cookie sheet. Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature. (Makes about 3 dozen.)
Preheat oven to 275°. Line a greased casserole pan with dried beef slices. Wrap each breast half with a slice of bacon. Place breast in a single layer in the lined pan. Mix together in a bowl the sour cream and mushroom soup. Pour over the chicken and bake, uncovered.
Mix the Jell-O with the boiling water. Mix well. Add the blueberries with juice and the pineapple with juice. Pour in a 9 x 13-inch pan until set. Mix the sour cream and sugar. Spread over Jell-O. Cover with sliced toasted almonds.
Cook and drain macaroni. Melt butter and blend flour and seasonings into it. Gradually add milk and onion and cook, stirring until thickened. Turn burner off and add cheese. Stir until melted. Put macaroni and cheese mixture in a 9 x 13 inch casserole pan. Bake at 375° for about 40 minutes.
Cream butter and 2 cups sugar. Beat in eggs, one at a time. Fold in sour cream and vanilla. Fold in sifted flour, baking powder and salt. Combine remaining sugar, nuts and cinnamon. Grease and flour 9-inch tube or Bundt pan. Spoon half the batter into pan. Sprinkle 1/3 nut mixture over. Add remaining batter. Sprinkle remaining nut mixture on top. Bake in preheated 350° oven for 60 minutes. Cool after baking 20 minutes in pan.
Mix lemon juice, jelly and ketchup in saucepan or crock-pot. While sauce is cooking, mix ground chuck, egg, onion, seasoned salt, milk and oatmeal together. Form into 1-inch balls and brown in skillet. Drain and put with sauce and simmer for at least 1/2 hour.
Mix in order given. Mold into small rolls. Wrap in waxed paper. Chill until firm. Slice and place on cookie sheet. Bake at 400° for 8 to 10 minutes.
In a 13 x 9-inch pan, cover bottom with graham crackers. Mix Jell-O pudding and milk; fold in chocolate Cool Whip. Spoon 1/2 of mixture over crackers. Put another layer of crackers, and top with remaining Jell-O mixture. Top with tub of regular Cool Whip.
In a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from heat and cool completely. Preheat oven to 350°.
*Suggested fruits: 1 cup diced, peeled and pitted fresh peaches or apricots; 1 cup fresh raspberries or blueberries; 1 cup diced orange sections or fresh strawberries; 1 (8 3/4 ounce) can apricots or sliced peaches, drained or diced; or 1 (8 3/4 ounce) can fruit cocktail, drained.
Into a heavy, wide mouthed saucepan, put sugar, evaporated milk, a pinch of salt, butter, chocolate and cocoa. Cook over low heat until the sugar melts, then over a medium flame until the mixture thickens and heavily clings to the spoon. Remove from heat and stir in 1 teaspoon vanilla. Let stand a few minutes, then beat until the gloss is gone from the candy. Stir in 1 cup of pecans. Pour in buttered pan and cut into squares.
Brown sausage in skillet on top of stove. Preheat oven to 375°. In a 10-inch pie plate, place browned, drained sausage. Top with hash browns, then sprinkle with Cheddar cheese. Beat eggs with milk and pepper. Pour over Cheddar cheese. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes. (Can be cooled, refrigerated and reheated.) Serves 6.
Mix all together using only 1 cup croutons. Salt and pepper to taste. Put 1/2 cup croutons on top and dribble 1 stick of melted oleo or butter over this. Bake uncovered at 350° for 40 minutes.
Cut tops of each pepper off, remove seeds and membranes and rinse. Cook peppers in boiling water (enough to cover them) for 5 minutes. Drain. Brown hamburger with onion; drain excess oil. Add salt, garlic salt, rice and 1 cup tomato sauce; heat through. Stuff each pepper with mixture, placing peppers in ungreased baking dish. Pour remaining sauce over peppers. Cover; bake at 350° for 45 minutes. Uncover, cook 15 minutes longer. Sprinkle with cheese.
Prepare lime, orange, cherry and grape gelatins using 1 1/4 cups water per package. Let set in separate pans 1/4-inch thick. Cut into 1/4-inch squares when set.
Preheat oven to 350°. Beat cream cheese until smooth and fluffy. Beat in almond filling, eggs, salt, liqueur and almond extract until mixture is well blended. Pour mixture into 9-inch pie plate. Bake in center of oven for 10 minutes. Blend sugar and 2 tablespoons of the almonds in a cup. Sprinkle over top of pie. Continue baking 30 minutes longer or until pie is puffed and golden (will sink as it cools). Remove pie to wire rack; cool. Spoon cherry pie filling over baked pie; top with remaining almonds.
Combine sugar, oil and eggs; add flour, salt, soda and cinnamon. Blend well and add carrots, pineapple and nuts. Bake in a 9 x 13-inch pan; bake about 1 hour at 325°. Do not overbake.
Set oven to 350°. In one bowl, beat the egg. In second bowl combine flour and garlic powder. Melt the butter in the skillet on medium heat. Dip each piece of chicken in the egg, then in the flour mixture. Brown the coated chicken in the skillet. When the chicken has browned lightly, bake it in the oven for another 15 minutes (or until fully cooked). While chicken is baking, cut the lemon in half. Reserve one half for garnish and squeeze the juice from the other half into the skillet. Dissolve the bouillon in hot water and pour in skillet. Simmer gently for a few minutes to make sure the bouillon and lemon have mixed thoroughly. When the chicken is done, place on plate over rice or buttered noodles, then drizzle the sauce over the chicken and garnish with a slice of lemon. Serves 4.
In small bowl, add ingredients (except vegetables) and mix well. Chill and serve with fresh, raw vegetables. Great dip for parties!
Melt cheese and soup together. Add other ingredients. Add gelatine last. Pour into mold greased with mayonnaise. Sprinkle with paprika after unmolding on lettuce. Serve with crackers.
Pour oil into preheated nonstick skillet; add celery, onion and green pepper. Stir-fry for 2 minutes or until vegetables are tender and crisp. Add ham, garlic powder and pepper and stir-fry another 3 or 4 minutes. Add rice and stir-fry until hot. Stir in bacon and soy sauce. Serves 4 to 6.
Mix first four ingredients together so flour won't lump. Add enough water to make a paste. Add milk. (Add more if it remains too thick after cooking.) Put on medium heat. Boil until it thickens. Stir consistently or it will stick. Great over pancakes or hot biscuits.
Pat meat into an 8-inch square baking pan. Bake at 350° for 30 minutes. Remove from oven; drain. Combine mashed potatoes and 3/4 cup cheese; spread on meat. Top with remainder of cheese. Bake for 20 minutes.
Mix 2 cans soup, water and milk together. Brown hamburger with onion. Place all ingredients in crock-pot and cook on low all day. Grate cheese on top before serving.
Mix the tuna, eggs, olives and mayonnaise together. Spread 2 slices of bread with tuna mixture. Top with third slice. Frost top and sides.
Grease pan. Over medium heat melt together Karo, sugar and peanut butter, stirring constantly. Pour mixture over Rice Krispies until cereal is well coated. Press in pan. Cut in squares before completely cooled.
Cook broccoli according to package directions; then drain. Combine remaining ingredients and pour into pie shells. Bake approximately 30 minutes at 375° or when knife inserted comes out clean.
Mix crumbs and margarine; press into 9-inch spring-form pan. Cream the cream cheese and sugar; fold in whipped cream and cookies. Pour into pan and place in the freezer. Bring 1/2 cup cream to a simmer; add chocolate and stir until smooth. Cool to lukewarm. Pour over cheesecake and smooth top. Store in freezer. Set out 15 minutes before serving. It freezes really well if you cover it. Serves 9 to 12.
In a large bowl, mix all ingredients together. Pour into a blender and blend well. Pour into a 5 quart freezer can. Add enough water or skim milk to fill can to the fill line. Freeze.
In a saucepan, lightly beat the egg and egg yolks. Add the remaining ingredients. Cook over low heat; stir constantly until the mixture thickens, about 5 to 8 minutes. Serve hot or cold. Makes about 1 1/4 cups.
Pop popcorn. Melt bag of marshmallows on low heat until all melted. Mix marshmallows and popcorn together in a big bowl. Then spray a pan with vegetable spray. Press popcorn in the pan. Freeze for 5 minutes. Top with cinnamon. You may add 1/2 teaspoon vanilla to marshmallow mix before adding popcorn.
Put whole drained strawberries in pie shell. Boil other ingredients for 3 minutes, stirring. Let cool, then pour over strawberries. Top with Cool Whip. Serve chilled.
Cook squash until tender. Drain. Mix all other ingredients together with squash. Place in a greased baking pan. Cook casserole about 30 or 40 minutes, or until golden brown on top in a 350° oven.
Brown hamburger. Season well. Add mushroom stems and pieces to hamburger. Clean and boil potatoes. Mash and season potatoes. In 9 x 13-inch baking dish (greased), put the hamburger/mushroom mixture. Make another layer by combining whole corn and creamed corn. The top layer is the mashed potatoes. Dot with butter after spreading over corn. Bake in 350° oven for 45 minutes. Let stand for 10 minutes before serving!
Heat oven to 350°. In medium skillet, brown ground beef and onion; drain well. Stir in tomatoes and taco seasoning. Simmer 15 minutes. Combine cheeses. Layer meat mixture and cheeses in shallow baking dish. Bake 3 to 5 minutes or until cheeses are melted. Serve hot with taco chips.
Preheat an 8 or 10-inch iron skillet in 425° oven or grease an 8 x 8 x 2-inch baking pan. Bake 25 to 30 minutes at 425°. Makes 8 servings.
Thaw fish if frozen. Cut fish into serving size pieces. For salsa, in a medium size bowl combine tomatoes, pepper, arugula or basil, green onion and 2 tablespoons dressing. Spray unheated rack of broiling pan with nonstick spray. Place fish or rack and brush with some of the dressing. Broil 4-inches from heat until fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Turn fish once and brush with remaining dressing. Transfer fish to serving plates and spoon salsa over each. Garnish with additional arugula and lemon if desired. Serves 4.
Brown meat and add onion, salt, pepper and garlic, then add tomato paste and water. Bring to a boil. Turn heat down and let simmer about 30 minutes. Boil noodles. Mix cheese, eggs and parsley together. Layer 1/2 of noodles and 1/2 hamburger mix, then 1/2 cheese. Then the other 1/2 of noodles, hamburger mix and cheese. Bake at 350° for 30 minutes.
Layer chicken in a 9 x 13-inch pan. Mix broth, flour and water. Stir until smooth and thickened. Slice boiled eggs over chicken. Pour broth over eggs and chicken. Pour pastry for top over chicken mixture. Bake at 375° for 30 to 40 minutes or until brown.
Grease pans. Mix the first 7 ingredients. Melt margarine or butter. Stir in eggs and milk. Combine with flour. Stir just until flour mixture is moistened. Quickly pour batter into pan. Bake at 425° for 15 to 20 minutes or until golden brown.
Brown beef and onion. Add all ingredients except dressing. Mix and pour in casserole dish. Sprinkle with 1 cup Pepperidge Farm dressing over top. Melt 1/4 cup butter and drizzle over dressing. Bake at 350° for 45 minutes.
Break up cauliflower. Drain olives; chop onions. Mix all ingredients together in large bowl. Chill at least 3 hours.
Mix first 3 ingredients and press in bottom of 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Drain juice off fruit. Use 3 cups of juice to cook with pudding and tapioca. Cool and mix with fruit. Chill and serve.
Chop orange slices, dates and nuts; with coconut, add to melted margarine. Let stand.
Put the pork and veal on sticks alternately until 3/4 filled. Take the eggs and beat well in shallow bowl. Dip each stick, then roll in bread crumbs. Fry in oil until browned. Put in roasting pan. Pour a mixture of the soup, milk and mushrooms, mixed well, over the City Chicken in the roaster. Bake in a 350° oven for 30 to 40 minutes.
Chop the tuna, then mix all the ingredients, except the bread crumbs and oil, together. Form patties. Dip each patty in the bread crumbs and fry in hot oil. Serve with macaroni and cheese or soup.
Cover bottom of buttered 9 x 13-inch baking pan with half the bread cubes. Layer broccoli, ham and cheese over bread. Top with remaining bread cubes. Combine eggs, milk, salt and seasonings and pour over casserole. Cover and refrigerate several hours or overnight. Bake at 350° until tests done (knife inserted in center comes clean), 55 to 60 minutes. Let stand 10 minutes. Cut into squares. Makes 8 good servings.
In electric skillet, saute onion in oil. Mix together all ingredients except chicken. Pour into skillet and simmer for 5 minutes. Put chicken in skillet and cover. Stir sauce and turn chicken occasionally. Cooking time is approximately 45 minutes or until chicken is done. (This recipe is excellent for Sloppy Joes as well as with pork steak.)
Blend cold water, flour and sour cream until smooth. Pour into soup. Cook 5 to 10 minutes more.
Mix together crackers, butter and sugar. Press into bottom of an 8 x 10-inch baking pan. To the eggs, add 1/2 cup sugar and cream cheese. Mix until smooth. Spread over graham cracker crust and bake at 350° for 15 minutes. Chill. Top with pie filling and whipped cream.
To blend spices with tomatoes, add to juice, simmer for 10 minutes, after which is ready for use.
In medium bowl combine graham crackers, melted butter and 2 tablespoons sugar. Press into bottom of 9-inch spring-form pan. Spray sides with cooking spray. In large bowl combine flour, cornstarch and yogurt; add cream cheese, beat well. Beat in next 4 ingredients plus 1 cup sugar until smooth. Pour over crust. Bake 5 minutes in 375° oven. Reduce temperature to 300° and bake 45 minutes. Turn off oven, cool cake in oven 30 minutes. In small bowl blend sour cream with 2 tablespoons sugar; spread over top. Return to oven until set. Chill before serving.
Place peaches in 8-inch square microproof container. Mix remaining ingredients in bowl until crumbly. Sprinkle over peaches. Microwave, uncovered, on High for 6 minutes. Rotate dish a half turn. Microwave for 4 to 6 minutes longer or until peaches are tender. Serve with ice cream. Makes 6 servings.
Heat oven to 375°. Oil cookie sheets well and combine flour, baking soda and salt. Set aside. Combine egg, water and vanilla. Set aside. Combine and blend brown sugar and Crisco at low speed on mixer. Add egg mixture. Beat until well mixed. Add flour mixture slowly while mixing. Stir in chocolate bits.
Melt chocolate with water until melted; set aside. Sift together flour, salt and baking soda; set aside. Beat butter until light and fluffy. Add egg yolks one at a time. Beat well after each until smooth. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk beating until smooth. Beat egg whites in separate bowl until stiff peaks form. Fold into batter. Pour into 3 (9-inch) greased and floured cake pans lined with wax papper. Bake at 350° for 30 minutes. Cool 15 minutes. Remove to cake rack. Fill with Coconut-Pecan Filling. Frost sides and edge with Chocolate Butter Cream.
Cook chicken in boiling water for 20 minutes. Mix pancake mix and water together. Coat chicken pieces in pancake batter. Cook chicken in deep fat until brown or about 5 minutes per side.
Cream the oleo, Crisco and sugar well (take oleo out of refrigerator when ready to use). Add vanilla (to taste). Add milk and flour, which has been sifted with cocoa, alternately. Pour into steple pan which has been greased and floured. Cook 2 hours at 275°. Ice with favorite icing.
Heat oven to 425°. Heavily butter 8 custard cups. Place on baking sheet for easy handling. Slide into hot oven while mixing batter. All ingredients can be mixed in blender. Milk and eggs should be at least 75° to 80° (room temperature). Pour into heated custard cups, filling each 1/2 full to allow room for popping. Bake in hot oven at 425° for 20 minutes, or until popped, crisp and golden. Reduce heat to 350° for 30 minutes longer.
Fry hamburg and onion; drain. Drain hominy, pinto beans, lima beans and kidney beans. Combine all ingredients. Simmer 30 minutes. Serve as soup. Good with fine shredded cheese on top.
Cream sugar and oil in large bowl with wooden spoon. Add eggs one at a time and beat in. Blend in flour, salt, soda, cinnamon and vanilla, then add apples, coconut and nuts. Stir until well blended. Bake in greased and floured Bundt or tube pan at 350° for 1 hour.
Preheat oven to 350°. Rinse chicken; pat dry. Wrap each thigh with 1 bacon slice; secure with toothpick. Combine in baking dish rice, water, beans and broccoli. Top with chicken. Cover with foil; bake 30 minutes. Uncover, bake about 20 minutes longer or until chicken is no longer pink when cut into. Sprinkle with cheese. Let stand 5 minutes, until cheese melts. Serves 6.
Spread sugar cookie roll in pizza pan or 9 x 13-inch pan. Bake in oven at 350° for 20 minutes. Cool. Mix Cool Whip, cream cheese and sugar. Spread mixture on top of sugar cookie. Mix strawberries and glaze together. Spread on top of cream cheese mixture. Chill. Before serving, sprinkle with powdered sugar.
Cream together the butter and sugar until light. Stir in molasses. Add eggs, one at a time. Add to creamed mixture along with milk, beating after each. Stir together flour, soda and salt. Add to creamed mixture along with milk, beating after each. Grease and flour 3 round pans. Pour 1 1/3 cups batter into each. Bake at 375° until done. Remove from oven and cool on a rack. Repeat until batter is used. Put applesauce between each layer and on top. Refrigerate.