HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven or deep pot, brown roast on all sides to sear in 2 Tbsp. of hot oil. Stir in mushroom soup, onion soup mix, and 1 cup of water. Reduce heat o low. Cover and cook for 2 hours, stirring often. Cook 45 minutes or until roast and vegetables are fork tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup of water until smooth. Gradually stir in soup mixture. Cook until mixture boils and thickens, stirring often.
Melt shortening; cool. Add sugar, molasses and egg. Beat well. Mix dry ingredients together; add to mixture. Mix well. Chill very well. Roll into 1-inch balls; roll in sugar. Place 2-inches apart. Bake 8 minutes at 375°.
Place 1 1/2 cups Fritos in baking dish. Arrange chopped onions and half of the grated cheese over Fritos. Pour heated chili over onions and cheese. Top with remaining Fritos and grated cheese. Bake at 350° for 10 minutes. Makes 6 servings.
Drain fruit well. Mix all of the above together. Chill for at least one hour. Serves 6 to 8.
Grate potato and carrots. Mix with remaining ingredients. Cook in preheated 375° oven for 45 minutes to 1 hour.
Put cider in pan. Add cinnamon, cloves, nutmeg and brown sugar. Simmer 1 hour. Add lemon juice. Slice orange thin; add 1 orange slice to each cup and fill with cider. Serve hot or cold.
Mix cracker crumbs with cheese. Spread fillets with melted oleo or butter; sprinkle with crumbs. Bake for 8 to 15 minutes until flaky (depends on thickness of fillets). Bake at 400°.
Heat pineapple juice and dissolve Jell-O. When Jell-O is dissolved, add cream cheese and all other ingredients except whipping cream. Whip the whipping cream until forms a stiff peak and fold into other mixture. Pour into mold or 9 x 12-inch dish and refrigerate.
Heat oven to 350°. Grease rectangular pan (13 x 9 x 2-inch). In a large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan. Bake 25 to 30 minutes or until top springs back when touched. (Top may appear wet.) Cool completely in pan. Spread Mint Cream Layer on cake (see recipe). Chill. Pour Chocolate Topping over dessert (see recipe). Chill. Cover.
Heat oven to 375°. Mix thoroughly the shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Makes about 7 dozen.
Simmer first 5 ingredients for several hours. Cook pasta according to box directions (use desired amount). Cook beans or use leftover beans. Mix everything together and serve.
Mix flour, chopped nuts and oleo together and press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool. Blend cream cheese, sugar and Cool Whip; spread over cooled crust. Cook puddings using 1/2 milk in each pudding; let cool. Layer over cream cheese mixture. Spread Cool Whip on top and sprinkle with nuts. Chill and serve.
Prepare pudding mix as directed on package. Pour into six 5 ounce paper cups, or pop molds. Insert wooden stick or plastic spoons. Place a small piece of plastic wrap over top. Freeze until firm. Press firm on bottom of cups to release pop and serve.
Mix all together. Cover with garlic salt and enough oil to coat. Let set overnight for flavors to mix.
Brown and drain hamburg. Cover with water. Add bouillon cubes and vegetables. Bring to a boil. Turn heat down. Let simmer for about 10 minutes. Add pepper and more seasoning to taste.
Combine the blackberries, sugar and tapioca in a large bowl and let set, uncovered, for 20 minutes. Spoon into unbaked pie shell. Cut the butter or margarine on top. Cover with crust. Bake 15 minutes at 400°. Reduce heat to 375° and bake for 45 minutes more.
Add flour, apple pie filling and raisins or nuts to cake mix. Make it in 2 loaf pans, greased slightly. Bake at 350° for 40 minutes.
Cut dough into 1/8-inch slices. Line a 14-inch pizza pan with slices overlapping slightly. Bake at 375° for 12 minutes. Cool. Blend softened cream cheese, sugar and vanilla. Spread over cookie crust. Arrange fruit over cream cheese layer. Glaze with marmalade or preserves which have been mixed with water.
Boil hamburg until done. Place onion and potatoes in same pot and cook until done. Add tomato soup. Add salt and pepper to taste. Serve when hot.
In a large mixing bowl, cream butter and brown sugar until smooth. Add eggs; blend well. Combine flour, baking soda, cinnamon salt, allspice and cloves. Gradually blend dry ingredients into creamed mixture. Stir in raisins and nuts. Drop batter by rounded teaspoonfuls 2 inches apart onto a greased baking sheet. Bake at 375° for 8 to 10 minutes or until golden brown. Remove from baking sheet to a wire rack to cool. Makes about 4 1/2 dozen.
Heat tomato soup; thoroughly blend cream cheese into soup (may need to use whisk). Soften gelatin in cold water. Dissolve gelatin mixture in hot soup and cream cheese; cool. Add all other ingredients. Pour into 1 1/2 quart fish-shaped mold and chill until firm. Unmold and serve with crackers or party rye.
Mix all ingredients; spread out in a greased shallow pan. Bake at 400° for about 25 minutes.
Beat eggs. Add sugar, oil and vanilla. Sift dry ingredients and add alternately with zucchini to egg mixture. Add nuts and raisins. Grease and flour 2 loaf pans. Bake at 350° for 55 minutes. Freezes well. Makes 2 loaves.
Stuff steak with dressing and tie with a clean string. Bake at 275° for 4 hours.
Preheat oven to 350°. Prepare spaghetti according to package directions. Drain. In meantime, in medium bowl combine egg, Parmesan cheese and butter. Add spaghetti; toss well. Put mixture in bottom of 9 x 3-inch pan.
Mix milk and sugar in large saucepan over low heat. Bring to boiling; cook 5 minutes, stirring constantly. Remove pan from heat. Add other ingredients. Stir with wooden spoon until marshmallows are melted. Pour fudge into buttered 8-inch square pan. Cut into squares when completely cool. Makes about 2 pounds.
Combine ingredients in order given except the butter and vanilla. Cook over boiling water until mixture thickens, stirring often. Remove from heat; add butter and vanilla.
Set oven at 450°. Use flat baking dish large enough for steak. Set dish in oven for 5 minutes. Blend butter and seasoning and add to dish. When butter melts, add steak. Bake 5 minutes and turn steak. Bake another 5 minutes (or more). Slice steak on diagonal and turn each slice in seasonings in dish. Serve in dish.
Combine onion and oil in a 4-cup glass measure. Cover with heavy-duty plastic wrap and microwave on High for 2 to 3 minutes or until onion is tender. Stir in chili sauce and next 5 ingredients. Cover and microwave on High for 4 to 5 minutes, until slightly thickened, stirring after 2 minutes. Set aside.
Cook frozen broccoli according to package directions. Drain, reserving cooking liquid. Cook onion in reserved cooking liquid for 5 minutes or until tender. Do not drain. In screw-top jar, combine milk, cornstarch, salt, thyme and dash of pepper. Shake, mixing well. Stir into onion. Cook and stir until bubbly. Stir in Neufchatel cheese. Add broccoli. Gently stir to mix. Turn into serving bowl. Sprinkle Parmesan cheese on top. Makes 4 servings.
Combine and serve in lettuce cups with thin slices of chicken on top. Garnish with stuffed olives (diced thin) or chopped ripe olives. Let chill in refrigerator. Makes great sandwiches.
Mix all the ingredients together and spoon into hot dog buns. Wrap in aluminum foil and bake for 10 to 15 minutes in a 400° oven. Or cover buns with wax paper and heat in the microwave until heated with the cheese melted.
Cook bacon, onions and beef. Drain off fat. Stir in seasonings. Add all the beans. Stir and cook 1/2 hour. Serve with crusty buns and salad.
Mix mayonnaise with curry, lemon juice, garlic salt and soy sauce. Mix first 4 ingredients with mayonnaise mixture. Just before serving add pecans and noodles.
Layer in 10-inch glass baking dish cream cheese, Hormel chili, then Cheddar cheese. Bake at 350° for 15 minutes. Cool 10 minutes. Dip nacho chips.
Melt butterscotch morsels in top of double boiler or you may use microwave. Add peanut butter. Stir. Pour over noodles. Mix thoroughly. Drop onto waxed paper by spoonful. Should look like small stacks.
Combine rice with beef, egg, onion, salt, marjoram, pepper and 1/2 cup tomato juice. Mix lightly. Shape mixture into 18 balls and place in skillet. Add sugar to remaining 2 cups of tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat and simmer, covered, 15 minutes, basting occasionally. Makes 6 servings of 3 meat balls each.
Melt chocolate chips and 14 oz. almond bark (I use microwave at 60% power). Stir in marshmallows, cereal and peanuts. Pour onto greased or foil-covered 12 inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 oz. almond bark and drizzle over coconut. Chill until firm. Store at room temperature.
Put peaches and juice in long cake pan. Sprinkle Jell-O over peaches. Sprinkle cake mix over Jell-O. Cut up butter over top of this. Pour water over this. Sprinkle nuts over top if desired. Do not stir or mix. Bake at 350° until done (about 30 to 45 minutes). Will be brown on top. Very rich!
Cook potatoes in chicken broth until tender. Mix gravy mix in 1/2 cup cold water. Add to potatoes and stir until thick.
Cook cut up tomatoes, onions, green peppers and basil until vegetables are done. Put through a colander. Add salad oil, oregano, sugar, salt and tomato paste. Cook until thick like sauce. Put in jars, seal and process for 10 to 15 minutes.
Sift together all dry ingredients into ungreased cake pan. Make 3 holes in dry ingredients. In one hole fill with oil; in another put vinegar; and in the last hole, vanilla. Pour cold water over all and stir with fork until mixed very well. Bake at 350° for 25 minutes.
Blend all dry ingredients. Mix in oil, eggs and carrots. Blend well. Bake at 350° until done, approximately 50 minutes (or until toothpick comes out clean).
Mix all together. Bake 1 hour at 350° in covered 1 1/2-quart dish.
Melt margarine in a 5-quart saucepan on low until melted. Add marshmallows and melt until smooth. Remove from heat and add cereal, coating well. Press firmly into lightly greased foil lined 13 x 9-inch pan. Cool. Turn onto cutting surface. Peel off foil and cut into squares.
Combine all ingredients and mix well. Form into 10 to 12 patties and fry until medium brown in lightly oiled skillet. Drain on paper towels. Serves 4.
You will need 12 to 15 wooden skewers, 4 1/2 to 5-inches long.
Cook raisins in 2 cups of water until dry. Mix all ingredients together; blend well. Bake in greased and floured tube pan at 350° for 1 hour.
Mix together first 10 ingredients. This is your marinade. Wipe meat with damp paper towels. Put meat in marinade. Cover and refrigerate for 3 days, turning meat occasionally. Remove meat from marinade. Reserve marinade. Dry off meat with paper towels. Coat meat with 2 tablespoons flour.
Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with whole strawberry. Yield: About 2 cups.
Mix oatmeal and boiling water. Let stand 20 minutes. Add remaining ingredients. Mix and bake 35 minutes at 350°.
Preheat oven to 375°. Lightly spray a 10-inch glass pie pan with nonstick cooking spray. In medium bowl with wire whisk, beat eggs with 1/4 cup of water until well blended. Stir in remaining ingredients with rubber spatula. Scrape into prepared pie pan. Bake 20 to 30 minutes until omelet is set, slightly puffed and browned. Cut into 4 servings and serve at once. Yields 4 servings.
Mix all ingredients in a large container. Store in covered container. Use 1/4 to 1/3 cup of mix for each cup of hot cocoa. Use hot water mixed with cocoa mix to make hot cocoa.
Reserve 1 banana and 10 to 12 vanilla wafers for garnish. Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well; cook, uncovered, over boiling water, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2-quart casserole. Cover with layer of sliced banana. Pour about 1/3 of custard over banana. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface, sealing well to edges. Bake at 425° for 5 minutes or until delicately brown. Cool slightly or chill. Just before serving, garnish with banana slices, then wafers, upright around edges of dish.
Saute ground beef, pepperoni, onion and green pepper lightly. Melt butter and place in 2 1/2-quart baking dish. Toss cooked spaghetti with butter. Cover with one can tomato sauce. Add half the cheese and half the meat mixture and all the mushrooms. Sprinkle with oregano and basil. Add remaining cheese and meat. Top with 2nd can of tomato sauce. Bake at 350° for 25 minutes or until bubbly. Serves 10.
Beat together until smooth. Pour in cool crust. Put in refrigerator to set. Beat 1/2 pint of whipping cream and pour over the mixture. Sprinkle with 4 Heath bars (crushed).
Break spaghetti into bite size pieces and cook. Drain. Bring tomato juice just to boil. Add pasta and black pepper to taste. Serve.
Melt margarine; add graham crumbs. Press into a 9 x 13-inch pan. Layer remaining ingredients in order given. Bake at 350° for 30 minutes. Cool. Cut into squares.
Cream shortening and sugar. Add egg and molasses. Add dry ingredients. Chill well. Roll into 1-inch balls, then roll in sugar. Bake 12 to 15 minutes on greased cookie sheet at 375°.
Combine first 5 ingredients into a large bowl and mix well. Store mix in airtight container.
All seasoning should be chopped fine; mix all into rice cooker, cover and turn on. Cooks in 30 to 35 minutes. Stir completely and leave cooker on warm for few minutes. (Cook beef, chicken, pork, sausage or crabmeat may be substituted.)
Christmas Eve night, cook sausage; drain. Beat eggs and milk well. Add bread, cheese and sausage. Put in greased casserole and cover with foil. Place in the refrigerator. Christmas morning, place casserole in cold oven at 350°. Cook, uncovered, 45 minutes.
Butter an 8 x 8-inch glass pan with 1 teaspoon butter or margarine. Saute onion, garlic and parsley in a little butter until onion is translucent. Meanwhile, drain and chop artichoke hearts. While they are still "draining," beat eggs until they are light. Add bread crumbs and seasonings. Mix well. Stir in cheese, sauteed onion, garlic and parsley and artichoke hearts. Put in greased pan. Bake 35 minutes at 325°, until it feels firm to touch. Let stand 15 minutes before cutting into squares.
Preheat broiler. Arrange half of graham crackers on baking sheet. Top each cracker with 1 piece of the chocolate bars. Broil until chocolate is softened, but not melted. Arrange 2 tablespoons marshmallows on each cracker. Broil until lightly toasted. Top with remaining crackers and serve. Makes 8 S'mores.
Mix all ingredients together thoroughly. Grease an 8 x 8-inch baking dish. Pour mixture into pan. Bake at 350° for 40 to 45 minutes. Serves 6.
Mix all ingredients except Parmesan cheese. Pour into buttered 13 x 9 x 2-inch pan. Sprinkle Parmesan cheese on top. Bake at 300° for 1 1/2 hours.
Break pretzels into pieces. Lay on cookie sheet. In a bowl, mix other ingredients. Pour over pretzels. Bake at 250° for 30 minutes, turning every 10 minutes.
Preheat oven to 350°. Grease and flour two 9 x 5 x 3-inch loaf pans. Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients. Add to dry; stir until moistened. Spoon batter into prepared pans. Bake at 350° for 1 hour and 5 minutes or until not moist in middle when tested. Cool 10 minutes. Remove from pans and place on wire racks; cool completely.
Sift flour once. Measure. Add baking powder and salt and sift again. Cut in shortening. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Drop 3/4 cup dough onto ungreased baking sheet*. Brush with milk (or cream). Bake in hot oven (450°) for 15 to 20 minutes. Serves 8.
Bring water to a boil, add sugar and bring to a boil. Remove from heat. Put in blossoms, let stand until lukewarm. Add yeast, dissolved in 1/2 cup lukewarm water. Let stand 7 days, stirring in the morning and night. After 7 days, strain through cheesecloth. Add raisins and lemon juice, let stand 2 weeks. Do not stir! Strain after 2 weeks and put in bottles. Do not cap too tightly. Let stand for 3 weeks before drinking.
Slash edge of meat, sprinkle both sides with meat tenderizer and let stand 1 hour.
Blend Eagle Brand milk and Cool Whip, then add pineapple, bananas and nuts. Chill 2 hours before serving.
Mix onion dip and cream cheese, place in a 9x13 pan. Brown hamburger and add taco seasoning and water, simmer for 5 minutes. Let cool. Put on top of cream cheese, top with cheddar cheese, shredded lettuce and tomatoes. Chill and serve with corn chips.
Pasta or rice can be boiled or cooked in chicken broth. Mix all ingredients, add enough chicken broth to moisten to desired consistency. Add seasonings for your family's taste. (I use Cavender's Greek Seasoning and/or garlic salt.)
Combine dry ingredients before blending in remaining ingredients. Mix just enough to moisten the dry ingredients. Use 1/4 cup batter for each pancake.
Peel potatoes; chop to bite size pieces. Soak in water for a while. Chop onion and crush garlic. Beat eggs; add salt and pepper. Use deep, straight sided frying pan, approximately 10 or 11 inches in diameter. Fry potatoes on medium heat in vegetable oil (they need not have color). Add onions and garlic when potatoes are half done. Remove from pan; drain potatoes and onions of excess oil and add to beaten eggs. Return 2 teaspoons oil to pan. Pour potato and egg mixture into pan; cook over medium heat until one side is set, moving pan in circular motion. Cover pan with plate; invert omelet onto plate. Slide uncooked side of omelet into pan; continue cooking until done. Allow omelet to cool at least 30 minutes. Serve warm or cold.
Cook cranberries in water until done (they will pop). While hot, add sugar; stir until dissolved. Then add Jell-O, pineapple and nuts. Pour in 9 x 13-inch glass pan. Let set overnight. In another bowl, crumble up cheese in bottom, then add marshmallows and whipping cream. Cover; refrigerate overnight. Before serving, whip topping and spread over cranberries.
Whisk all but bread in medium bowl. Add bread to egg batter and turn until thoroughly coated. Put in Pammed baking dish and bake at 350° for 30 to 45 minutes or until center is done.
Beat the first 3 ingredients. Fold in apples, nuts and vanilla. Sift and add flour, cinnamon, soda and salt. Bake at 325° for 1 hour.
Combine sugar, oleo and corn syrup. Bring to a rolling boil. Cool and add to beaten eggs. Add pecans. Put in pie shell and bake at 350° until center is set. A toothpick inserted in center will come out clean.
Cut cookie dough into 1/8-inch slices. Arrange cookie slices, slightly overlapping, on aluminum foil covered 14-inch pizza pan. Press edges to seal. Sprinkle with cinnamon. Bake at 375° for 12 to 15 minutes or until golden. Cool; remove from foil onto serving dish. Combine cream cheese, milk, sugar, vanilla and almond extracts until well blended. Spread over crust. Arrange fruit on cream cheese mixture. Glaze with combination of apricot preserves, water and strawberry extract. Cut into wedges. Makes 12 to 14 servings.
Lightly oil a cookie sheet with Pam spray and let frozen loaf defrost. Spread dough out and cover with crushed tomatoes and remainder of ingredients. Bake at 400° for approximately 20 to 30 minutes (until bottom of crust is lightly brown). Each package will make 2 pizzas.
Sift together 1 1/2 cups sugar, flour, cocoa, baking powder and salt. Mix together nuts, milk, butter and vanilla. Combine all ingredients and pour into a large greased pan.
Brown hamburger and drain. Add onions to skillet and fry slowly until transparent. Add chow mein and hamburger; stir. Add mushrooms and stir. Sprinkle cornstarch over ingredients. Stir. Add soy sauce; stir. Simmer five minutes. Add wine.
Pour milk in a saucepan. Bring to a boil. Remove from heat and pour into a bowl. Let milk cool to 115° (candy thermometer). Dilute Dannon yogurt with 1/2 cup warm milk and stir into milk. Cover and wrap in Turkish towel. Set in warm place for 4 hours. When custard consistency, place bowl in refrigerator.
Cream the butter and sugar. Add beaten egg yolks and lemon extract. Beat several minutes. Beat egg whites very stiff. Fold into mixture and add nuts. Crush vanilla wafers. Put into pan a layer of crumbs, layer of custard, then bananas (sliced thin); repeat to finish with the crumbs on top. Set overnight to chill. Serve with whipped cream.
In saucepan, add soup, oil, sugar, vinegar, salt, mustard, pepper and Worcestershire sauce. Bring to a boil, then cool. Pour over carrots and seasoning. Chill about 2 hours before serving. Taste will be better after 1st day.
Mix shortening and sugar together, then add eggs. In separate bowl, blend 3 cups shredded zucchini, vanilla and ground cloves together, then add to shortening mixture. Add water. Mix dry ingredients, then add. Stir in nuts and raisins.
Dissolve the yeast in lukewarm water (not hot). In a large bowl, put the flour and add salt, sugar and oil. Pour yeast mixture over flour; knead until smooth in texture. Let rise for 1 1/2 hours or until double in size.
Spread mixture on hog dog buns. Wrap each in foil. Bake at 350° for 15 minutes. Serves 6.
Simmer raisins and water in small, covered kettle for 5 minutes. Mix soda, nutmeg and cinnamon with flour. Cream sugar, margarine and shortening together. Beat eggs and add to creamed mixture.
Cook mostaccioli in a large amount of boiling salted water for about 14 minutes or just until tender. Set aside.
Cream butter, margarine, Crisco and sugar. Add eggs, beating after each egg. Blend flour and baking powder. Add flour mixture and milk to creamed mixture; continue to mix on medium speed. Add vanilla. Bake at 300° for 1 1/2 hours. Cake is done when toothpick comes out clean.
Combine cornflakes and peanuts in large lightly buttered heat-proof mixing bowl. Place in slow oven (250°) for 5 to 8 minutes. Mix sugars, syrup and water. Place over medium heat and let mixture come to full boil. Remove from heat. Stir in peanut butter and butter. Place over low heat until mixture comes to a gentle boil to center of pan. Stir constantly. Pour hot mixture over warmed cornflakes and nuts. Mix well. Turn into buttered 9 x 13-inch pan. Press down firmly. Melt chocolate bits and shortening over hot water in a double boiler. Cool slightly and spread over cereal mixture. Cool in fridge until chocolate sets.
Mix first four ingredients and spread over beef. Roll up beef and refrigerate for at least one hour. Cut into 2-inch slices and serve.
Cook brown sugar, white sugar, salt, corn syrup, butter, canned milk and water to soft ball. Remove from stove and add nuts and vanilla. Place pan in cold water to aid cooling process; stir occasionally. As candy loses it shine, pour into a buttered pie pan. Cut candy while still a little soft.
Pour boiling water over cabbage leaves; let stand for 5 minutes and drain. Season meat. Add onion, rice and egg. Roll a portion of filling into each leaf; fasten with toothpicks. Place the rolls on rack in pressure cooker. Pour soup and water over rolls. Cook on 15 pounds of pressure for 8 minutes after jiggles.
Stir milk and lemon juice until thick. Fold in Cool Whip or whipped cream. Mix in washed blueberries. Spoon into a graham cracker crust. Chill. Top with Cool Whip.
Dice and cook potatoes. Fry bacon and crumble. Saute onions in bacon grease. Beat eggs with the milk and salt. Cook until almost done and add potatoes, bacon and cheese.
Mix the above ingredients well for 3 minutes at high speed (in the order given). Grease a 13 x 9 x 2-inch pan. Pour the mixture in and bake at 350° for 30 to 35 minutes.