HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles and drain; keeping warm. Stack beef strips. cut into 1 inch strips. In large skillet, heat 2 tsp. oil over medium heat until hot. Add beef and garlic; stir fry 1 minute or until outside of meat is no longer pink. Remove from skillet; season with salt and pepper. In same skillet, cook mushrooms in remaining oil until tender. Remove from heat. Add brown gravy mix and water; blend well. Over medium heat bring to boil. Reduce heat, simmer until gravy has thickened, stirring frequently. Add beef back into gravy mixture; heat through. Serve over noodles; top with sour cream. Serves 4.
Preheat oven to 350°F. You may have meats ground at meat market. To meat mixture add the bread or cracker crumbs, milk, and eggs. Mix all ingredients together, and form into loaf. Please in baking dish. To make sauce to pour over ham loaf, mix flour, sugar, and mustard. Slowly blend in tomato juice and vinegar, and heat in saucepan until mixture thickens. Pour over ham loaf, and bake at 350° for 1-1/2 hours.
Add sugar and yeast to warm water. Make dough and bake at 450° until brown.
Mix first three ingredients & half of the Mozzarella cheese into shallow pan (pie pan). Sprinkle the other half of the mozzarella cheese on top. Bake at 350 for 30 minutes uncovered. Use chunks of bread to dip into mixture.
Mix and pat first 2 ingredients in a greased pie pan. Cover with pizza cheese. Cover with large can of drained mushrooms. Cover with the 1 cup spaghetti sauce. Sprinkle with grated Parmesan cheese and oregano. Bake at 350° for 45 minutes.
Combine all ingredients until well blended. Chill. Use as sandwich spread or for stuffed celery.
In large bowl, stir together sugar and oil. Add cocoa, blending well. Beat in eggs and vanilla. Add flour, baking powder and salt, blending well. Cover; refrigerate overnight. Heat oven to 350°. Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake 12 to 14 minutes. Remove from cookie sheet to wire rack. Cool completely.
Combine and mix well. Seal in airtight container. Season meats with herb mixture before cooking, or infuse herb mixture in some olive oil to be used in marinades and salads or to saute meats.
Cut each orange slice in half. Save 6 whole slices for top. Add boiling water to dry ingredients; mix well. Place in the refrigerator to cool and thicken to a very thick syrup. Then add Cool Whip and fruit. Place in a container and decorate top with 6 whole orange slices in pinwheel fashion. Can also put a maraschino cherry in middle if desired.
Take 1 stick of margarine, flour and sugar and combine in mixing bowl. Mix like pie crust. Press into cake pan (13 x 9-inch). Bake at 350° for 8 to 10 minutes. Let cool. Take cream cheese and cream together with 1 cup of powdered sugar. Beat in 1 cup of Cool Whip. Spread this mixture on top of crust. Take chocolate and French vanilla puddings. Mix together with 3 cups of milk. Spread over cream cheese mixture. Top with remaining Cool Whip. Refrigerate.
In medium saucepan over low heat, melt chocolate and margarine. Stir in sweetened condensed milk, hot water and eggs. Mix well. Remove from heat. Stir in remaining ingredients. Pour into pastry shell. Bake 40 to 45 minutes or until center is set. Cool. Chill 3 hours. Bake at 350°. Refrigerate leftovers.
In a 14-inch Dutch oven, brown cubed venison, onion and mushrooms. Add beer and simmer until meat is tender, adding liquid as needed (beer or water). Add tomato paste, Italian tomatoes, barbecue sauce, bite size potatoes, carrots and celery. Simmer until vegetables are done. Season to taste with salt, pepper, etc. Make a thickening, using cornstarch and water. Add to stew, slowly, until desired consistency is obtained. Remove Dutch oven from heat. Open biscuits and place on top of stew. Oil underside of lid and place on Dutch oven. Add sufficient hot coals to top of lid and check often until biscuits are golden brown, about 20 minutes. Enjoy!!!
Cream sugar and shortening. Add eggs, milk, vanilla, salt and flour. Makes a very soft dough. Roll out with cookie cutter. Bake at 350°.
In small cooking bag, mix soy sauce, honey and sherry. Add chicken to bag and tie open end securely with plastic strip cut from open end of bag. Turn chicken on its side and place in 12 x 8 x 2-inch dish. Marinate in refrigerator 1 to 2 hours, turning chicken over after 1/2 of time. To microwave, place bird, breast side up, in dish. Slash bag near closure. Insert temperature probe through the bag into meatiest part of inner thigh, from below the end of and parallel to the leg. Microwave at Medium-high (7). Set temperature, 190°. When oven signals, remove chicken. Prepare Teriyaki Sauce and finish chicken as described.
Place butter in a skillet to melt. Add ground beef and onion. Brown until done. Add seasoning and water to make gravy by adding a little flour or a white sauce with cornstarch. Make pastry shells and cut into oval shape. Cover with the meat mixture. Wet edges of pastry and fold over to make an envelope and crimp edges of pastry with fingers. Make a slit in top of each bridie. Bake at 400° for about 8 to 10 minutes or until lightly brown.
Cut up the hot dogs and the onion into small pieces. Saute the margarine in a large skillet. Add beans and simmer for 30 minutes. Stir as needed.
Scald the evaporated milk. Cool slightly. Soften gelatin in cold water. Stir gelatin into warm milk and stir until dissolved. Pour milk into small, deep bowl. Freeze until ice crystals form around edges and mixture is completely jellied. Whip at high speed of mixer until peaks form. Gradually add sugar and vanilla. Beat until stiff peaks form.
Heat soup and melt cheese in it. Add gelatin, moistened in 1/4 cup cold water. Set aside to cool. Add mayonnaise, celery, onion, pepper and pecans; mix well. Refrigerate to mold. Serves 6 to 8.
Cream the cream cheese with maraschino cherry juice. Drain fruit cocktail well. Whip whipping cream. Mix all together, put into a serving dish and cover with coconut and maraschino cherries. Chill. May add bananas.
Have the cream cheese and sour cream at room temperature. Place in mixing bowl with the taco dip and blend well until smooth. Spread in a 9 x 12 glass dish. Cover with a thin layer of taco sauce. Sprinkle onion, peppers and tomatoes over the sauce. Top with shredded cheese. Place in refrigerator overnight. Serve with tortilla chips to dip into it.
Heat all ingredients together until cheese is melted and soups are well blended. Serve with corn chips.
Place the fat, maple syrup and egg in a bowl and beat until light and creamy. Sift together the flour, salt and baking powder. Fold in the raisins, oatmeal and nutmeg. Add the milk and nuts and blend thoroughly into the creamed mixture. Drop by spoonfuls onto a greased cookie sheet. Bake at 375° for 15 minutes.
Cook spaghetti as directed on package. Saute onion and pepper in butter until tender. Add chicken, soup and milk to onion and pepper. Add salt and pepper to taste. Add cooked spaghetti and cheese. Cook until cheese is melted.
Boil chicken until done. Let cool. Take a 9 1/2 x 13 1/2 x 2-inch baking pan; grease bottom and sides with 1 tablespoon butter. Add frozen broccoli. Separate chicken in pieces; mix with broccoli. Add milk. Place cheese slices over top to cover chicken, broccoli and milk. Make stuffing according to package directions. Spread on top of cheese. Bake for 20 to 30 minutes. Serves 4 to 6.
In a large bowl, mix eggs, oil and milk together. Stir in sugar, then pumpkin and vanilla. Mix in dry ingredients. Stir thoroughly. Stir in chips. Drop by tablespoonfuls onto ungreased cookie sheet and bake in preheated 350° oven for 15 minutes. Makes 5 dozen.
Mix egg yolks, milk, 2 tablespoons sugar, tapioca and salt in saucepan. Cook over low heat, stirring constantly, until mixture boils. Remove from heat; cool. Stir in vanilla. Beat egg whites until frothy. Gradually beat in the 1/4 cup of sugar. Continue beating until stiff and glossy. Fold into mixture in saucepan. Spoon into dessert dishes. Serve with cream or fruit juice.
Heat oven to 350°. Cook noodles as directed on package. Return drained noodles to kettle; stir in tuna, sour cream, milk, salt and pepper. Pour into ungreased 2-quart casserole dish.
In a bowl, beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well.
Preheat oven to 350°. Roll out dough on floured surface to form a rectangle. Spread cheese, then spinach. Sprinkle on fresh garlic. Fold over dough and tuck in ends to form a loaf. Slit top and wash with egg white. Place on a greased and floured cookie sheet. Bake in a 350° oven for 30 to 35 minutes or until brown. Serve as an appetizer or side dish with salad.
Sift together flour, baking powder and salt. Mix 1/2 cup warm water with peanut butter to soften. Beat eggs and add to dry ingredients. Add softened peanut butter and remaining water. Stir in cocoa until well-mixed. Add vanilla. Pour into ungreased 13 x 9 x 2-inch pan. Bake at 325° for 45 to 55 minutes.
Boil chicken. Cool and bone. In large skillet combine Cheez Whiz, soups and chicken. Heat until blended. Add chili powder to taste.
Mix all dry ingredients. Add all others. Beat on medium speed until smooth. Grease pans. Bake 1 hour at 350°. Makes 2 large loaf pans.
Preheat oven to 375°. Grease cookie sheets. Break and beat the egg. Measure and put shortening in another bowl. Pack sugar; add to the shortening. Add egg, vanilla and water; beat until smooth. Measure flour, soda and salt; sift into another bowl. Add flour mixture to egg mixture slowly; mix. Stir in chips. Bake for approximately 12 minutes.
Beat shortening and sugar and add eggs and bananas. Add remaining ingredients. Bake in greased and floured loaf pan in a 300° oven for 1 hour and 10 minutes.
Cream butter and sugar. Add eggs and then flour and vanilla. Mix well and then add nuts or chips. Roll in long rolls and freeze. Slice and place on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown hamburger and onion. Add salt and pepper to taste. Layer meat mixture, soup mixture and Tater Tots. Cover and bake at 350° for 1 hour. Uncover and sprinkle grated cheese. Bake until cheese melts.
Chop off stalk end of the collards and pull leaves apart. Fill sink with cold water; add 2 drops of mild dish detergent. Clean and thoroughly rinse collards. Chop collards in bite size pieces. In a large Dutch oven, pour chicken broth and water. Bring to a boil. Add collards, garlic, salt and pepper to taste. Cook, covered, on low heat until tender and the color is dark green.
Cook sugar, water, syrup, vanilla and salt to soft ball stage. Pour 1/2 of syrup in a fine stream over stiffly beaten egg whites while beating constantly. Cook remainder of syrup to crackle stage. Pour over first mixture in a fine stream and continue beating until it begins to harden. Add nuts. Spread evenly in well buttered pan. When hard enough, cut in 1-inch squares. Nut halves may be placed so there will be 1 on top of each piece, if desired.
Whip together potatoes, 2 tablespoons margarine, 4 tablespoons brown sugar, rum and salt. Fold in 1 small can drained oranges. Turn into buttered casserole. Arrange rest of oranges spiral fashion on top. Combine rest of margarine, sugar and nuts and spread on top. Bake at 375° for 30 minutes.
Combine gelatin and water. Add strawberries, pineapple, juice and bananas. Pour half of mixture into mold. When firm spread with sour cream. Carefully spoon remaining mixture and chill.
Cut flour and Crisco together until crumbly. Mix well the water, egg and vinegar. Combine liquid and flour mixture. Keeps in refrigerator up to a week. Freezes well.
In a medium bowl, mix together deviled ham and cream cheese. Stir in pineapple, green pepper, onion and pepper sauce. Chill 2 to 3 hours. On waxed paper, form mixture into a ball or log and roll in mixture of crushed nuts and parsley to coat completely. Serve with crackers. Makes 2 cups spread.
Grease 9 x 9 baking pan. Preheat oven to 350°. Put butter into a 2 quart mixing bowl and stand over hot water to melt. Remove from heat. Add sugar and beat until well mixed. Add eggs and beat until creamy, then add flour and baking powder and beat until smooth. Fold in dates and nuts. Turn into prepared pan, bake 40 minutes. Cool; cut into squares or spoon into serving dishes. Serve with cream or ice cream. Makes 8 servings.
Peel and seed cantaloupe; cut into chunks. Place in blender with pineapple and 12 ice cubes. Whirl at high speed until smooth. Fill tall glasses 2/3 full. Add sparkling water and stir. Garnish with mint and fresh pineapple spear.
Cook chicken and take off bone. Cook the spaghetti in the chicken broth. Brown bell peppers and small onions in margarine. Mix together chicken, pepper, onion, cheese and Ro-Tel. Add to the spaghetti and then add salt and pepper. Stir all this together real well.
Put cottage cheese in bowl. Pour in dry jello and stir. Add pineapple. Fold in cool whip. Stir and chill.
Wash chicken good. Mix sour cream, yogurt, salt, pepper, paprika, 3 to 4 drops (1/4 teaspoon) Worcestershire and 3 to 4 drops hot sauce together; place over chicken and cover. Let stand overnight in fridge. Heat oven to 350° to 375° (depending on oven). Roll the chicken in your favorite bread/cracker mixture. Bake 1 hour.
Combine Feta cheese, cream cheese, mayonnaise and sour cream in mixing bowl. Beat with an electric mixer on medium speed until mixture is blended. Add sun-dried tomatoes, garlic, herbs and hot sauce. Mix until spreading consistency. Gently add chopped green onions. Cover and chill until ready to serve. Serve with raw vegetables or crackers.
Cook macaroni in boiling water until just tender. Cook cabbage in boiling, salted water until barely tender, 6 to 7 minutes. Drain and combine with macaroni, carrots, peas, seasoned salt and chives. Combine soup and sour cream; fold through macaroni mixture. Add salt and transfer to greased 2 1/2-quart baking dish. Sprinkle with cheese and bake in 350° oven for 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted (do not overcook). Serves 8 to 10.
Mix all ingredients thoroughly with spoon. (Note: Consistency of cake is better if cherries are cut up.) Bake in greased and floured 9 x 13-inch pan at 350° for about 30 minutes. Cover with Chocolate Glaze.
Sift dry ingredients. Beat in separate bowl the milk, shortening and egg; add to dry ingredients. Beat lightly until thoroughly mixed. Partly fill hot muffin tins. Bake in quick oven (450°) for 15 to 20 minutes. Yields 2 1/2 dozen small muffins.
Mix all ingredients and place in pan. Put chicken parts on top of mixture. Bake at 350° for about 2 hours.
In skillet, cook sausage and onion until sausage is brown and onion is tender. Drain. Stir in apples, kraut, water, brown sugar and caraway seed. Place in 2 1/2-quart baking dish. Cover and bake at 350° for 1 hour. Yields 6 to 8 servings.
Dampen towels (enough to completely cover dry hard rounds). Let stand for 1 1/2 hours or until soft and pliable. Meanwhile, soften, with mixer, the cream cheese. Add mayonnaise, pepper and chives; mix well.
Cream butter and sugar; add eggs. Beat well. Sift together dry ingredients and add to creamed mixture alternately with well mashed bananas. Stir in nuts. Pour into well-greased loaf pan. Bake at 350° for approximately 50 minutes. Cool on rack and wrap. Better if baked day before served.
Preheat oven to 350°. Melt margarine in casserole dish. Add other ingredients. Bake for 45 minutes to 1 hour.
Blend together all ingredients. Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer. When ice cream is frozen, pour off brine. Remove dasher and pack with ice and salt. Allow to stand 1 1/2 to 2 hours to ripen.
Stir together shortening and margarine. Beat in sugars and flour and all other ingredients. Chill dough 2 hours. Spoon out on cookie sheets. Bake at 375° for 10 to 12 minutes.
Combine cake mix, oil and mandarin oranges with liquid. Beat in eggs, one at a time. Mix well for 2 minutes. Pour into greased 9 x 13-inch pan and bake in preheated oven at 350° for 25 to 30 minutes. Cool completely.
Mix all ingredients and pour into unbaked pie shell. Bake 10	minutes at 400°, then 45 minutes at 300°. Test for doneness with a toothpick.
Sift dry ingredients together. Cream shortening. Beat in sugar. Beat in egg. Beat in vanilla. Add dry mixture and stir until just blended. Pour half of batter into buttered 8-inch square baking dish or pan. Smooth batter. Slice apples very thinly, using vegetable peeler or grater. Spread slices on batter. Sprinkle with brown sugar and nutmeg. Pour on remaining batter.
Make white sauce with first three ingredients. Add salt and pepper to taste. Set aside. Brown hamburger meat. Drain off excess fat. Add remaining ingredients. Simmer 1 1/2 hours, stirring occasionally.
Add the onion and green pepper to the hamburg; fry, drain and then add the remaining ingredients. Simmer for about 10 to 15 minutes. Put on buns and enjoy!
Following package directions, cook and drain rigatoni. Cook onion in oil until tender. Add flour; cook 1 minute. Add milk; stir with a whisk. Add 1/2 of the cheese and the noodles, then put in peas and ham. Mix good and put in casserole dish. Top with rest of cheese. Bake at 350° for 25 to 30 minutes.
Pour washed blueberries into a buttered 1 1/2-quart casserole and sprinkle with the 1/4 cup sugar. In mixing bowl, cream shortening, the 1/2 cup sugar and 1 egg together. Sift the flour, baking powder and salt. Add this to creamed mixture alternately with the milk. Bake at 375° for 45 minutes. Test. Spoon out while hot and serve with cream, whipped cream, ice cream or milk.
Combine first 2 ingredients and set aside. Sift together next 5 ingredients. Cream shortening, eggs and brown sugar. Add nuts and dates to creamed mixture. Combine all ingredients and mix well by hand.
Mix ground beef with soup. Add other ingredients. Shape mixture into loaf. Bake 1 hour at 350°.
In small skillet, saute bacon and onion until golden; drain and put into crock-pot with clams. Add all remaining ingredients, except evaporated milk. Cover; cook on low 6 to 9 hours, or until potatoes are tender. Add evaporated milk during last hour.
Mix cornstarch, flour, milk, sugar and salt with a wire whip in a large Pyrex bowl. Microwave on High for 7 to 9 minutes. Add beaten egg yolks, beat mixture well with a wire whip. Microwave 1 minute more. Add butter and mix well. Then add lemon juice and rind; mix well. Pour into baked pie shell and top with meringue.
In double boiler over low heat, melt morsels. Remove from heat. Add nuts and noodles to morsels. Toss all together until noodles and nuts are covered. Drop by teaspoon onto wax paper. Cool.
Whip together in blender. Coat cake pans with a thin coat for baking.
Mix all together. Roll and cut out. Place on a cookie sheet and brush with butter. Bake at 450°. Makes about 30 biscuits.
In a 12 x 7-inch baking dish, combine all ingredients, except fish. Add fish; marinate 1 hour. Bake at 350° for 15 to 20 minutes.
Put bread through blender to crumb. Pour bread crumbs in bowl. Stir in all the other ingredients. Mix well. Spoon into a 6 cup nonstick muffin tin. Bake at 350° for approximately 30 minutes. This equals 2 breads, 2 milks and 2 fruits.
In a large kettle, combine the tea and sugar. Add juices, cinnamon sticks and 12 cloves. Bring to a boil and boil for 2 minutes. Remove from heat. Serve warm or cool. Garnish punch bowl with orange slices, studded with remaining cloves. Yields 12 to 16 servings (1 gallon).
Combine flour, sugar, juice, vinegar and egg in saucepan. Heat on medium-high flame until thick. Simmer for 5 minutes until like pudding consistency. Cool well. Fold Cool Whip, apples and 1/2 cup nuts in pudding mixture. Place in serving bowl and top with remaining nuts. Chill 3 to 4 hours.
Cook potatoes; peel and slice. Add vinegar and seasonings. Fry bacon until crisp, then dice. Combine potatoes, bacon, 3 tablespoons bacon grease, 4 chopped eggs and onion. Mix well. Decorate top of salad with the rest of sliced eggs. If too dry, add a little water and 1/4 cup salad dressing.
Melt oleo in a 9 x 13 x 2-inch pan. Cut Crisco into flour until it resembles fine crumbs; add milk and mix well. Turn out onto floured board and knead until smooth. Roll out to a rectangle shape, 1/4-inch thick. Spread apples over dough and sprinkle cinnamon over apples. Roll up like cinnamon rolls and cut into 1-inch slices. Place slices in pan that has the melted oleo. Heat sugar and water in saucepan until sugar melts. Pour this syrup around sliced dough. Bake at 375° for 45 to 55 minutes. Make sure you use the 2 cups water as dough will absorb the water.
Mix green beans and potatoes together; cook in saucepan until almost done. Broil bacon pieces until crispy. Put together and add mushroom soup. Finish cooking and serve.
Using 1 flank steak, veal or breast of lamb, trim the edges to make it even. Spread the ingredients over the meat and roll it up jelly roll fashion. Tie firmly with a strong cord so it will hold the roll. Place the meat in kettle of boiling salted water or broth. Allow to simmer until the meat is tender. Remove from water and cool in refrigerator. Slice thin and serve on open-faced sandwiches.
Remove bread from freezer and allow to thaw and rise. When risen, knead and roll out.
Work butter until creamy. Add sugar. Beat eggs; mix with butter and sugar. Sift flour, cinnamon, cloves and salt. Beat 1/3 of flour and 1/2 cup of milk with creamy mixture. Mix soda with rest of milk and add with flour to mixture; mix well. Pour into greased Bundt pan and bake at 350° for 45 to 50 minutes. Cool 10 minutes in pan. Keeps well.
Mix in usual manner and bake in 350° oven for 12 minutes. Makes 3 1/2 dozen cookies.
Blend softened cream cheese, eggs, sugar and vanilla until smooth. Place each vanilla wafer in bottom of foil cupcake paper and put in cupcake pan. Divide batter evenly between cupcake papers. Bake at 350° for 20 minutes. Cool. Top with pie filling.
Beat egg whites until frothy. Add gradually the sugar. Beat until stiff and glossy. Stir in remaining ingredients. Drop by spoonfuls 2 inches apart onto ungreased brown paper. Bake at 325° about 20 minutes or until golden brown. Place paper of macaroon kisses on damp towel. Steam will loosen cookies. Makes about 3 dozen.
Cook grits as directed on package: 1 cup grits to 4 cups water. Add other ingredients and put into casserole dish. Bake for 40 minutes at 325°. Sprinkle, after cooked, with sharp cheese and paprika.
Combine melted margarine and oil in a shallow baking dish. In separate flat dish, mix together oregano, garlic powder, paprika and bread crumbs. Dip chicken pieces in margarine-oil mixture. Then roll each piece in seasoned crumbs, coating evenly. Place in shallow baking dish. Bake uncovered in 350° oven for 1 hour.
Shape into 8 small loaves. Bake at 350 for 45 minutes or until done.
Cook the water, sugar, cornstarch and salt until clear. Remove from heat. Add the jello. Fill a 10-inch baked pie crust with fresh berries; pour filling over berries. Refrigerate. Top with whipped cream.
Cream butter and 1 cup sugar together until light and fluffy. Add eggs, separately. Add vanilla. Sift together flour, baking soda and baking powder. Add to creamed mixture alternately with sour cream.
Mix all together and bake at 350° for 1/2 hour. Put French fried onion rings on last ten minutes or so of baking time.
Combine milk and vanilla in a medium mixing bowl. Gradually stir in sugar, stirring until smooth. Shape fondant into balls. Roll in colored sprinkles. Yields 1 1/4 pounds candy.
Beat eggs. Add melted oleo, sugar and vinegar. Beat well. Add pecans, coconut and raisins. Pour into unbaked pie shell and bake at 300° for 1 hour. Good!
Put all ingredients in food processor and blend for a few seconds. Serve with crackers or sliced vegetables.
Mix the coffee in equal portions to milk and serve hot. If weaker Cafe Au Lait is desired, mix 1 part coffee to 3 parts milk. Top with whipped cream. Serve with sugar.
Cook lasagna 12 to 15 minutes or until tender. Drain and dry on paper towel.
Brown meat, onion and pepper in tablespoon of fat. Add tomatoes, soup, beef stock, salt, pepper and sugar to meat mixture. Mix well, then place noodles or macaroni in bottom of casserole dish.