HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix carrots and undiluted soup to cooked, drained carrots while still hot. Combine other ingredients. Add to carrots; chill. If sweetener needed, add 1/4 to 1/2 cup honey or NutraSweet.
Mix cake mix, 1 egg and oleo. Spread in 9 x 13-inch pan. Combine 2 eggs, cream cheese and sugar minus 1/4 cup. Pour over cake mix. Sprinkle coconut on top. Bake at 350° for 30 minutes. Sprinkle 1/4 cup powdered sugar on top. Cool in refrigerator. Cut into squares, 30 pieces.
For crust, cook spaghetti according to package directions; drain. Combine 1 egg, Parmesan cheese and margarine. Stir in hot spaghetti. Press mixture evenly into bottom and up sides of a 9-inch pie plate.
Tenderize both sides of pork chops very well with meat tenderizer. (May add pinches of garlic, salt, onion salt and pepper). On stove, heat mushroom soup until creamy (add a little milk). Pour into baking dish. Place chops in dish and spoon soup over. Add can of mushrooms. Bake at 350° for 1 1/2 hours.
Brown sausage, vegetables and almonds.	In sauce pan boil water add dry soup and rice. Remove from heat and let sit 10 minutes. Combine meat, vegetables, rice and soups. Place in 9 by 13 inch pan; and top with cheese. Bake at 350° for 45 minutes or until bubbly.
Trim off outside of cabbage. Cook in boiling water 45 minutes, or until almost tender. Remove cabbage from water and drain. Reserve 1/4 cup cabbage water. Core cabbage, making a cavity through cabbage. Blend meat, onion and garlic powder; add 2 tablespoons tomato sauce. Stuff mixture into cabbage. Place in deep pot. Pour remaining tomato sauce over cabbage. Cover; cook about 1 hour at 350°. Remove from heat and serve with sauce. Yields 4 servings.
Preheat oven to 300°. In large mixing bowl, cream together butter and powdered sugar. Add eggs and beat again until light and fluffy. Combine dry ingredients, except nuts, gradually. Add dry ingredients and vanilla to creamed mixture. Sprinkle nuts on bottom of lightly greased 9 x 5 x 4 loaf pan. Pour batter into pan. Sprinkle nuts on top and bake at 350° for 55 minutes or until toothpick comes out clean. Cool 10 minutes and then turn out on wire rack to cool.
Combine first 8 ingredients, mixing well. Set aside. Cover potatoes with water in a small saucepan and cook, covered, over medium heat until tender, about 15 minutes. Drain and cool. Cut potatoes into bite-sized pieces and return to the saucepan. Add celery, pimento and parsley to the pan. Toss gently. Add 2 tablespoons of the tarragon-oil mixture and again toss gently. Set aside.
Heat oven to 425°. Measure flour by dip, level, pour method. Mix flour and salt. Add oil; mix with fork until it looks like meal. Sprinkle with water; mix with fork. Gather dough together. If too dry, add 1 to 2 tablespoons more oil. Press into ball. Divide almost in half. Use larger half for bottom roll. Fill trim. Roll top. Cut slits; place over filling. Seal with water, flute. Bake with favorite fruit recipes. To prevent overbrowning of edges, cover with 1 1/2 strips aluminum foil. Remove strips 15 minutes before end of baking.
In a large skillet, arrange meat. Cover with soup mix and tomatoes. Sprinkle with oregano, garlic, pepper, oil and vinegar. Cover and simmer about 1 1/2 hours or until tender. Can also be done in oven at 350° until done, about the same time.
Drain all vegetables. Thinly sliced green onions. Mix all vegetables together. Mix sugar with vinegar (you can use half tarragon and half wine vinegar or half malt and half regular vinegar). Add mixture to vegetable. May add black pepper if desired. Refrigerate salad at least 24 hours before serving. Pour off some of marinade or use slotted spoon to serve. Keeps indefinitely in refrigerator.
Bring water to a rolling boil. Add 1 tablespoon salt and 2 tablespoons oil to water. Add spaghetti; cook 6 minutes or until barely tender. In large skillet, brown ground beef. Then add pepperoni, spaghetti sauce and Italian tomato paste. Mix well. Add 1/2 cup grated cheese, bell pepper, onion and mushrooms. Mix all ingredients together. Bake in 3-quart baking dish with lid. Top with 2 cups cheese. Bake in microwave 15 minutes or until hot all the way through and cheese is melted.
Preheat oven to 350°. Blot sausage dry with paper towel and combine with cheese, salad dressing, olives or mushrooms and pepper. Lightly grease a mini (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins. Place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 dozen. Very good; time consuming.
Mix rice, sugar and margarine together. Beat eggs in milk and add to the first mixture. Pour into a buttered baking dish and bake at 400° for approximately 35 to 40 minutes.
In medium saucepan, boil eggplant and onion for 10 minutes in about 2-inches of water. Drain thoroughly. Beat egg yolks with wire whisk, pour over bread cubes and gently mix and let stand for a few minutes. Add cheese, egg yolks and bread to drained eggplant and onion. Mix gently but well. Turn into greased 8 x 8-inch pan. Bake at 350°, uncovered, for 35 to 45 minutes, until lightly browned on top.
Preheat oven to 300°. Lightly butter 2 loaf pans or tube pan. In a large bowl, cream the butter and sugar until fluffy. Beat in eggs one at a time. Gently fold in all but 3 tablespoons of flour 1/4 cup at a time. Toss blueberries with lemon rind and remaining flour. Fold into batter and pour into pan(s). Bake 1 hour and 30 to 50 minutes, depending on pan size. Cool completely before unmolding. Let stand overnight before serving. Can be prepared several days ahead and can be frozen.
Mix together egg yolks and half and half. Add brown sugar and bring to a boil. Remove from heat and add butter until melted. Stir constantly.
Cream oleo and sugar. Add molasses and egg. Beat well. Add dry ingredients and mix well. Roll in small balls, dip into sugar and place on ungreased cookie sheet, 2 inches apart. Bake at 375° for 8 minutes. Makes about four dozen. If dough is too sticky to handle, add a little more flour.
In a saucepan, combine milk, rice, sugar and salt. Bring to a boil over medium heat, stirring constantly. Pour into a greased 1 1/2-quart baking dish. Cover and bake at 325° for 45 minutes, stirring every 15 minutes. Add raisins and vanilla. Cover and bake 15 minutes longer. Sprinkle with cinnamon, if desired. Serve warm or chilled. Yield: 4 to 6 servings.
Dredge veal in flour. Saute in olive oil. Brown on both sides. Add mushrooms and shallots until wilted. Add Madeira sauce, 1 1/2 cups water, tomato paste and sauce mix. Mix well. Simmer 10 minutes. Add tarragon.
Combine meat, oats, milk, eggs, onion, cheese and seasonings. Mix. Press meat mixture into 8-inch square baking pan. Bake at 350° for 45 minutes. Pour off drippings. Spread pizza sauce over meat. Bake 10 more minutes. Sprinkle with cheese. Cook 3 more minutes. Garnish with green pepper rings.
Combine all the ingredients, except the ginger ale, in a large bowl or pot. Chill. Just before serving, transfer the mixture to a punch bowl and add the ginger ale. Yields about 4 quarts.
Cook R&F Acini Di Pepe as packaged directs; drain. In a heavy sauce pan beat egg with wire whisk until foamy. Stir in sugar, flour, salt and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini Di Pepe with egg mixture. Chill thoroughly, about one hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover, chill thoroughly. Stir before serving. Refrigerate leftovers. 6-8 servings.
Grease cookie sheet. Separate and lay crescent rolls flat. Place in center of each roll one sausage, 1 teaspoon grated cheese and 1/2 teaspoon onion. Roll up tight and seal edges all the way around so cheese doesn't bubble out and burn roll. Place 2 inches apart on sheet. Bake at recommended degrees and time according to crescent roll package directions.
Mix flour and butter until crumbly. Add nuts and mix. Spread evenly on bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix with mixer and spread evenly over crust. (Use knife not rubber spatula.) Mix pudding per instructions on box. Add coconut and coconut flavoring. Pour over cream cheese spread. Make up 1 envelope Dream Whip topping. Sprinkle with nuts and coconut for topping. Refrigerate.
Wash, dry and core apples. Cut into eighths with peel left on. Add cider, sugar, cinnamon and cloves to crock-pot. Cook on low for 15 to 20 hours, covered. Put in blender and pick out lumps, if necessary. Cook again in crock-pot on high, uncovered, until thick, 5 to 6 hours.
Mix and cool to lukewarm milk, sugar, shortening and salt. Dissolve yeast in lukewarm water and add to milk mixture; mix well. Blend in egg. Add gradually, 1 cup at a time, the flour. Mix until well blended. Cover and store in refrigerator at least 2 hours or until needed.
Slice sausage and brown in butter; add onion and pepper cut into medium sized pieces. Cook until tender. Sprinkle with curry powder when ready to serve. This is good served with rice. Bon appetit!
Soften cream cheese and oleo. Mix with other ingredients. Chill. Serve with chips or crackers.
Preheat oven to 325°. Cream margarine and cheese. Add flour, salt and pepper; mix well. Add rice cereal and mix with hands as dough is very stiff. Roll into walnut size balls and flatten into cookie with fork. Bake on ungreased cookie sheet at 325° for 20 to 25 minutes. Yields 7 to 8 dozen.
Combine in large bowl all dry ingredients. Combine pumpkin, oil and water. Beat eggs and add to oil mixture. Make a well in flour mixture. Add oil mixture and stir until well mixed. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Test with toothpick. Cool 10 minutes before removing from pan. Cool on rack. Makes 2 loaves.
Sift together flour, sugar, salt, baking powder and baking soda. Beat the egg and buttermilk and combine with sifted ingredients with several swift strokes. Do not overbeat. For thinner pancakes, add a little more buttermilk.
Put magarine in pan. Add milk and cocoa. Let margarine melt and bring to a boil, stirring. Add powdered sugar. Stir until dissolved. Bring to another boil. Add vanilla flavoring to taste. Remove from heat, beat until cool. Spread on cake. Makes delicious icing.
Preheat oven to 400°. Sprinkle garlic salt, paprika and basil over chicken pieces. In small bowl, stir 1/2 cup yogurt and soy sauce until creamy. Place chicken in a shallow baking dish. Brush with yogurt mixture. Bake uncovered 20 minutes. Turn chicken over and baste with juices. Bake another 20 minutes. Reduce oven temperature to 350°. In a small bowl, stir 1/2 cup of yogurt and flour until creamy. Spread over chicken. Sprinkle cheese over chicken. Bake 3 to 5 minutes. Makes 4 servings.
Melt shortening over low heat; cool. Add sugar, molasses and egg; beat well. Sift dry ingredients together; add to first mixture and mix well. Chill. Then roll into 1-inch balls; place on a greased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes (8 for chewy, 10 for crispy). Remove from cookie sheet; place on wire rack to cool. Store in airtight container.
Dice 4 slices of bread; place in greased 9 x 13-inch pan. In a bowl, combine celery, onion, pepper, chicken, salt and mayonnaise and pour this over diced bread. Combine eggs and milk; place 6 slices of bread on top of mixture. Pour egg and milk mixture over all. Spread soup on top; sprinkle cheese over all. Let stand in refrigerator overnight. Bake 1 hour at 350°. After baking, allow casserole to set 15 to 20 minutes before cutting.
Dissolve yeast in warm water in large bowl. Stir in 1 teaspoon sugar. Stir in eggs, 1/2 cup butter, 1/3 cup sugar, salt, vanilla and grated lemon peel. Stir in remaining ingredients, except melted butter, mixing to form stiff dough.
After meat is cooked and drained, put back in pan and add soups, milk and seasonings. Heat until blended. Put into 2 1/2-quart casserole and top with mashed potatoes. Layer some shredded Cheddar on top and bake at 325° until heated through, about 45 minutes.
Cook macaroni according to directions; then drain. Cook onion and pepper (optional) in butter or margarine until tender. Add flour and blend. Add milk. Cook over low heat until thick; stir constantly. Add pimento, soup and tuna. Stir together. Pour into greased 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Scald tomatoes and remove skins. Quarter and cook until soft and well separated (20 minutes at least). Add sugar, salt and bread, broken up in pieces. Then cook for another 10 minutes, stirring often. Have tomatoes simmering on medium heat. Do not burn! They are ready for jars at this point.
Saute green pepper, onion, tomatoes and sausage in butter. Combine cornstarch, ginger, vinegar, soy sauce and preserves. Stir into sausage mixture. Cook over low heat until sauce thickens. Mix in pineapple chunks and heat. Serve with rice.
Put in pan and bring almost to a boil (if it boils it will ruin taste). Add 4 ounces tuna to mixture. (Very good when you want something hot and quick.) One serving = 4 proteins, 1 vegetable and 10 optional calories.
Combine corn flake crumbs, butter and 2 tablespoons of sugar in 8-inch pie pan; mix well. Reserve 2 to 4 tablespoons of crumbs for topping. Press crumbs evenly and firmly around bottom and sides of the pan.
Melt butter and chocolate together in microwave oven on High for about 1 1/2 minutes. In a medium bowl, beat eggs well. Add the sugar slowly, along with the vanilla and salt. Pour the melted butter and chocolate into bowl slowly, stirring well. Blend in the flour. Pour into a greased 8 or 9-inch glass pie pan. Microwave on High for three minutes. Turn dish and cook three minutes longer. Cool and serve with whipped cream or ice cream. This pie freezes well.
Cut crust off bread and cut into triangles. Spread melted butter and seasonings over bread. Preheat oven to 250°. Bake 2 hours. Store in tight container. Serve with dip or other appetizers.
Allow cream cheese to soften. Melt chocolate chips and combine with cream cheese with a mixer. Add powdered sugar, vanilla and a few chopped nuts. Refrigerate until firm. Shape into a ball and roll in chopped nuts. Serve with plain cookies.
Mix all ingredients well. Bake at 400° for 20 minutes until light brown and bubbly. Add a dash of paprika on top for eye appeal. Serve with Melba toast or chips for dips.
Mix all ingredients together except reserved oleo and bread crumbs. Put in a well-greased casserole. Sprinkle top with crumbs and oleo. Bake 1 hour and 10 minutes in a 350° oven.
Beat the cream cheese, sugar and flour together until light and fluffy. Gradually add lemon juice and egg product. Mix well. Add lemon yogurt and mix thoroughly. Pour in prepared crust. Bake at 350° for 60 to 70 minutes, until center is set. Cool. Serve with whipped topping on top.
Steam pea pods until crisp-tender. Drain. Cook and stir red peppers and onion in oil and margarine in 12-inch skillet over medium-high heat until peppers are crisp-tender, about 3 minutes. Stir in pea pods, salt and pepper. Cook and stir until pea pods are hot, about 1 minute. Makes 8 servings.
Mix flour, sugar and salt together. Add Crisco and mix until crumbly. Beat egg slightly. Add the water and vinegar. Add to dry ingredients and mix well. Divide into 5 portions. Chill before using. Will keep in refrigerator for 3 days or freeze.
In a large skillet, brown chicken in butter. Add vegetables, pasta and water. Cover and simmer 7 to 9 minutes, until vegetables are crisp-tender, stirring occasionally. Stir in sour cream. Heat thoroughly. Can be served over rice.
Preheat oven to 350°. Beat egg whites, cream of tartar and salt until real stiff. Add sugar gradually and continue beating at low speed. Add flavorings, chips and nuts. Drop by teaspoon onto foil-lined cookie sheet. Place cookies in preheated oven. Turn off oven and let stand (without opening) at least 5 hours or all night is best. Makes 2 or 3 dozen.
Cream the oleo, brown sugar and vanilla. Add eggs. Add flour, salt and soda. Mix in nuts. Shape dough into 2 long rolls 2 inches in diameter. Wrap in waxed paper and chill overnight. Cut into 1/8-inch slices and bake at 375° for 8 minutes.
Shape ground beef into tiny meatballs. Brown onion and meatballs. Add remaining ingredients. Bring to a boil. Simmer 1 1/2 hours.
Grate all three cheese blocks. Boil macaroni until soft. Drain and rinse macaroni with hot water and pour into a large pan. Melt butter in pan, then gradually add the cheese until all of the cheeses have melted. Pour milk, stirring consistently. Add stewed tomatoes, salt and black pepper. Pour macaroni into a large baking dish, spreading evenly. Lightly sprinkle paprika and parsley flakes. Preheat oven at 350° and bake for 30 to 45 minutes. Serves approximately 12 to 15.
Bake cake according to box directions. Cool and tear apart. Layer cake, pudding (mixed), strawberries and pineapple. Top with Cool Whip. Can be put in any bowl, but looks very pretty in a punch bowl.
Dissolve gelatin and sugar in hot water. Add pineapple juice and lemonade; mix well. Pour in container and freeze. Remove from freezer a few minutes before serving time. Spoon into punch bowl and pour ginger ale over it. Makes about 26 cups.
Cook peaches, juice and tapioca until thickened. Combine batter and pour over fruit in 1 1/2-quart casserole. Bake for 30 minutes at 350° to 375°.
In a small saucepan, saute mushrooms, celery, green peppers and onion. Add 1/4 cup chicken broth, pepper and herbs. Simmer 5 to 8 minutes. Add remaining broth, cooked rice and cooked chicken. Mix together and pour into baking dish. Bake, uncovered, 1/2 hour at 350°.
Mash egg yolks. Chop very finely the egg whites, onion, pepper and olives. Grate or dice finely the cheese. Mix all together and spread mixture in hot dog buns. Wrap in foil. Before serving, bake for 20 minutes in hot oven. Makes 10 buns.
Cream together butter and sugars. Add egg. Mix in peanut butter, soda, salt and vanilla. Mix well. Stir in flour and oatmeal. Spread in greased pan. Bake at 350° for 20 to 25 minutes (9 x 12-inch pan). Sprinkle on chocolate chips. Wait 5 minutes then spread.
Mix butter, crackers and clams. Pour over scallops into a square, glass casserole dish. Pat down. Cover with foil. Bake for 20 minutes in 350° oven. Serves 4.
Combine all ingredients; pour into an 8 x 12-inch pan. Bake at 350° for 45 to 50 minutes.
Dissolve sugar and Jell-O in hot water. Add other ingredients and chill in refrigerator.
Dip chicken in egg, then in bread crumbs to coat. Heat oil in a 10-inch skillet over medium-low heat. Add chicken and cook 15 minutes, turning occasionally, until browned and opaque in center. Remove from skillet and keep warm. Reduce heat to low. Mix soup, milk and water in the skillet and cook, stirring often, until hot. Spoon over chicken. Sprinkle with cheese. Makes 4 servings.
Boil raisins, sugar and water together 20 minutes, then add remaining ingredients. Mix well, then bake layers in 9-inch cake pan.
Boil chicken until tender. Cool and remove from bones and cut into bite size pieces. Cook broccoli just until it's beginning to get tender (will finish cooking while baking). Mix together soup, water, mayonnaise, cheese and turmeric. Butter 9 x 13-inch baking dish. Layer broccoli, then chicken. Pour soup mixture over broccoli and chicken. Top with seasoned bread crumbs. Bake in 350° oven for 35 to 40 minutes. Let set 15 minutes before serving.
Preheat oven to 325°. In medium bowl, beat egg yolks with sweetened condensed milk and ReaLemon juice and mix together. Pour into prepared crust. Bake for 30 minutes. Cool. Chill. Spread with Cool Whip. Refrigerate.
Brown ground beef and chopped onion together. Drain grease from beef. Add the spaghetti sauce to drained beef. Cook lasagne noodles. Follow directions on box. Layer as follows: bottom up, noodles, Parmesan cheese and cottage cheese, meat sauce mix, Mozzarella cheese. Makes about 3 layers. Bake at 350° for 1 1/2 hours.
Bring fresh milk to a boil, then add sour milk or buttermilk and beaten eggs. Bring to a boil again; add salt to taste. Drain in cheesecloth and pack into a cheese mold.
Grease a 9 x 13-inch pan. Sprinkle 1 cup of coconut into bottom of pan, then the chopped pecans. Mix the German chocolate cake mix like it says on the box. Pour over coconut and pecans. Mix the softened cream cheese, powdered sugar and softened butter. Pour over cake mix. Bake for 35 to 45 minutes at 350°.
In 3 quart saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken. Over low heat, beat thoroughly, stirring occasionally. Garnish with parsley.
Mix all ingredients together. Store in glass container with tight cover and refrigerate. Will keep 3 months.
Prepare rice according to package. Brown beef or turkey and onion. Stir in remaining ingredients, except rice and cheese. Remove from heat. Add cooked rice. Sprinkle with cheese.
Spread crescent rolls in bottom of pizza pan. Top with sausage, hash browns, onions, green peppers and cheese. Combine eggs, milk, salt and pepper. Pour over pizza. Bake at 375° for 25 to 30 minutes.
Butter a 9 x 9 x 2-inch square pan. Heat margarine, marshmallows, cream cheese and cinnamon in a 3-quart saucepan over low heat, stirring until smooth. Remove from heat. Stir in cereal until thoroughly coated. Pat into pan; cool. Cut into 2 x 1 1/2-inch bars. Makes 24 bars. May use 40% Bran and Uncle Sam's cereal in place of Raisin Nut Bran, then add 1/2 cup walnuts or almonds. May add 1/2 cup coconut. May use chocolate chips instead of raisins (1 cup). Omit cinnamon.
Sift into ungreased 8-inch square cake pan the flour, sugar, soda, cocoa and salt. Make 3 holes in dry ingredients. In hole #1, put vanilla; in hole #2, put vinegar; and in hole #3, put cooking oil. Pour over all 1 cup water. Mix well with a spatula or spoon. Bake 30 minutes in 350° oven. Recipe may be doubled and baked in 9 x 13-inch pan. This is a moist chocolate cake. Needs no frosting and is quick to prepare.
Mix all together. Add a little vegetable oil to skillet. Fry slowly. Add water and simmer until done.
Mix in 2-cup bowl in order listed. Spray pan with low-fat spray. Heat. Mix well. Makes 1 pancake.
Spread cranberries in bottom of buttered 9 inch pie plate. Sprinkle with brown sugar and nuts. Beat egg until thick, gradually adding granulated sugar, beating thoroughly. Add flour and melted butter. Pour over cranberries and bake at 325 degrees for 45 minutes.
Mix first 4 ingredients until creamy. Add next 4 ingredients; mix well, then add last 3 ingredients. Press into ungreased pan. Bake at 300° for about 15 minutes. Frost while warm.
Day 1: Cook vermicelli as directed and mix with oil, lemon juice, seasoned salt and Accent.
Beat eggs until frothy. Sift flour with sugar. Add gradually by tablespoons to eggs until all has been added. Continue beating until mixture becomes thick like divinity candy. (This long beating serves as cooking for flour.) Add cream and vanilla.
In a small bowl, combine first 7 ingredients. Mix well. Pour into pie shell. Top with chopped pecans. Bake at 350° for 40 minutes or until set. Chill and serve with whipped cream.
Mix Jell-O with hot water until dissolved; add cold water. Mix all other ingredients to this and mix well. Let congeal, stirring occasionally. Marshmallows may be added to Jell-O and hot water.
Mix mayonnaise and sugar. Use these proportions to make an amount sufficient for the amount of sliced cucumbers.
Cream the sugar and margarine. Beat eggs, milk and vanilla. Add to creamed mixture. Combine remaining ingredients and fold in with wet ingredients. Cover and refrigerate for at least an hour. Roll out dough on a floured surface and let grand children cut out cookies. Decorate with colored sugar, sprinkles and candy or you may use icing after baking. Bake in a 350° to 400° oven until done. Sweep the sugar from the floor that doesn't quite make it to the cookies. Wipe little hands and faces before parents arrive and enjoy the best cookies ever!
Combine all ingredients. Brush over chicken. Saute in nonstick skillet until lightly browned and thoroughly cooked.
Mix ingredients. Place in casserole. Top with 2 cups cornflakes mixed with 1/2 stick margarine or cover with French fried onion rings. Bake at 350° for 45 minutes covered, 15 minutes uncovered.