HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1/2 cup mushroom soup with remaining ingredients. Shape into loaf. Place in shallow baking dish. Bake at 350° for 1 1/2 hours. Blend remaining soup, 1/4 cup water and 2 tablespoons drippings. Heat and stir often. Serve with loaf. Makes 4 to 6 servings.
Melt the two Hershey bars in a double boiler. Fold in Cool Whip and put in the baked crust overnight with a few almonds on top, if desired. Put in the freezer.
Cook together squash, carrot and onion, then drain. Place squash mixture and alternate with mixture of cream of chicken soup and sour cream. Bake at 200° for 30 minutes. During last few minutes, place grated cheese on top. Secret is slowing cooking.
Cook macaroni and vegetables according to directions. Cool. Mix in small bowl the Ranch dressing, mustard, salt and pepper. Set aside. Mix radishes and onions with macaroni and vegetables. Cover with dressing and mix well. Top with Parmesan cheese and bacon bits. Cover; let marinate in refrigerator 3 to 4 hours or overnight.
Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Saute pepper and onion in butter until soft. Mix all ingredients together and pour into casserole dish. Bake until set.
Combine first 7 ingredients, mixing well. Shape into 1-inch meat balls. Brown for 15 to 20 minutes in hot oven (450°). Combine sauce and juice of pineapple in skillet. Heat and add meatballs. Bring to a boil and simmer 30 minutes. Add pineapple chunks and olives. Simmer at least 15 minutes. The longer they simmer, the better they become. Cook about 2 hours with pineapple. Add olives the last 45 minutes. Yield: about 6 dozen meatballs. Crock-pot is the best to cook them in.
Cook rice and drain well. Follow directions on the Good Seasons packets. Combine all ingredients while rice is warm. Chill. Serves 10.
In mixing bowl, beat eggs. Add flour and white and brown sugar to eggs, beating until well blended. Add melted butter, chocolate chips and nuts. Pour in unbaked pie shell. Bake 30 minutes at 325°. Fills one pie shell.
Mix together egg, butter, salt, spices, parsley and chives; then stir in flour. Let batter stand at room temperature for about an hour. Bring broth, soup or salted water to gentle boil, then using a teaspoon drop batter into liquid. When dumplings rise to surface they are cooked. Makes approximately 20.
Place first 4 ingredients in a 13 x 9 x 2-inch baking dish. Sprinkle the fruit with almonds. Combine butter, brown sugar and curry powder. Top fruit with brown sugar mixture. Bake at 325° for 1 hour.
About 1 1/2 hours before dinner: Into scalded milk in large bowl, stir sugar, salt, and shortening. Cool until lukewarm. In small bowl, sprinkle or crumble yeast into warm water. Stir until dissolved. Stir into lukewarm milk mixture. Add flour; stir until well blended, about 1 minute. Cover with towel and let rise until doubled. Stir batter well, then beat vigorously about 1/2 minute. Fill greased muffin pan cups or pinch off and put in pan. Bake at 400° for about 25 minutes. Makes 1 dozen.
Heat oven to 375°. Mix thoroughly butter, sugar, eggs and vanilla. Stir in remaining ingredients. Drop by teaspoonful 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cool slightly before removing. Makes about 7 dozen cookies.
Preheat oven to 350°. Spread almonds in a single layer in baking pan. Bake 8 to 10 minutes until lightly toasted. Remove from oven and cool completely, about 30 minutes. Reduce oven temperature to 300°. Generously grease 2 baking pans.
Saute onions and mushrooms in oil. Season with salt, pepper and garlic powder. Add broccoli. Cook until tender in skillet. Place in casserole dish and cover with cream of mushroom soup, undiluted. Cover with shredded cheese. Bake in 350° oven until cheese is melted, 10 or 15 minutes.
Sort and wash beans; place in a large Dutch oven. (Cast-iron, if you have one.) Fill with water 2 inches above beans and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak 1 hour; drain and remove.
Cook carrots until tender. Add onions, green peppers, salt and pepper. Heat just to boiling the remaining ingredients and pour over carrot mixture. Chill well.
Put a layer of bean dip, followed by layer of guacamole, onions, cheese, olives, peppers and tomato. End with a layer of cheese. Makes about 2 cups.
Spread bean dip over plate. Mix taco mix and salad dressing together. Spread over bean dip. Put shredded lettuce on top, then put tomatoes. Sprinkle shredded cheese over the top. Serve the dip with chips.
Fry bacon; set aside. Saute onion and pepper in bacon grease. Stir in cold rice, then tomato sauce and crumbled bacon. Simmer 5 minutes.
Cut lemon into about 6 slices. Put lemon, lemon juice, sugar and water into a food processor or blender. Blend until lemon is in very small pieces. Strain the mixture into a pitcher and discard the pulp. Serve well chilled.
For sauce, in a bowl, stir together orange juice, dry sherry and cornstarch; set aside. Preheat a wok or large skillet over high heat. Add cooking oil (add more cooking oil as necessary during cooking). Stir-fry ginger root in hot oil for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and stir-fry for 3 to 4 minutes or until crisp-tender. Push vegetables from the center of the wok or skillet. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables and walnuts to coat. Serve immediately. Makes 4 servings.
If using self-rising flour, do not use soda. Mix all ingredients together. Bake 35 minutes at 350° or until done.
Place dry ingredients in a large mixing bowl. Make a well in the center, then add all of the other ingredients. Put into 2 loaf pans, which have been greased and floured. Bake at 350° for about 1 hour.
Combine water, spices and sugar in large saucepan; boil, uncovered for 5 minutes. Add remaining ingredients except lemon slices; heat until warm, but do not boil. Strain. Serve in mugs with fresh lemon slices.
Preheat broiler; in a shallow 2-quart casserole dish, arrange shrimp on bottom. In small bowl, combine remaining ingredients. Pour mixture over shrimp and stir. Broil 3 to 4 inches from heat until shrimp are golden brown. Usually 2 to 4 minutes.
Remove stems from mushrooms and save for other use. Clean caps and brush outsides with melted butter. Mix rest of ingredients and mound into caps. Place onto broiling pan and broil 6 inches from heat, approximately 3 to 5 minutes until bubbling and brown.
Heat jelly and mustard over low heat. Cut wieners up. Pour mixture over wieners. Cook in slow cooker 2 or 3 hours. Serve hot.
Dissolve yeast cake in water. Add egg, salt, sugar and flour. Work until smooth. Let rise. Work again. Let rise and make out into rolls. Let rise and bake in oven at 350° until light brown or to your desire.
Remove skin and debone salmon. Blend all the ingredients. Mold or shape as you like. Roll in parsley and pecans, attractive and delicious on crackers.
Brown sausage and ground beef together. Add spices. Add cheese and let melt over medium heat. Place on loaves and freeze. Use as a party dip.
Mix margarine and brown sugar and boil for 2-3 min. Line 13x9 in pan with saltine crackers. Pour sugar mixture. Bake for 5 min. at 375°. Let cool a few minutes. Melt almond bark and pour over brickle. Top with chopped pecans. Let cool completely, then break apart.
Heat oil over medium-high heat. Add chicken and stir-fry. Transfer chicken to plate. To same skillet add eggplant, garlic and ginger; stir in beef broth and boil. Reduce heat and simmer about 15 minutes. Combine cornstarch, soy sauce, vinegar, sugar and sesame oil. Add mixture and radishes. Cook until sauce thickens and comes to a boil. Add chicken; heat through. Sprinkle with crushed red pepper. Makes 6 servings; per serving 425 calories.
Mix all ingredients. Place in ungreased casserole dish. Sprinkle with cracker crumbs on top. Bake at 350° for 30 minutes.
Cream butter and sugar. Add flour, cinnamon and egg yolk to butter and sugar; mix well. Put into ungreased 11 x 16-inch pan. Pour unbeaten egg white over top and spread with back of spoon. Pour off excess. Press nuts over top. Bake for 25 to 30 minutes at 325°. Remove from oven. Cut after 3 to 5 minutes.
Mix eggs, 1 tsp. DASHI sauce, sugar and pepper until well blended. Heat skillet, add sesame oil, and egg mixture. Scramble and remove from skillet. Add vegetable oil to the hot skillet. Stir in green onion, ginger and egg mixture. Add cooked rice and ham until crisp and hot. Mix with 2 Tbsp. DASHI sauce and a little pepper to taste. If you prefer, you can use any kind of meat instead of ham.
Clean and wash coriander, mint, chili, tomato and onion. Put small amounts of each in blender and blend. Add yogurt and salt a little at a time. Blend until smooth. Store in a container with a tight lid. Will last approximately 2 to 3 weeks, just stir each time you use it.
Cream sugar with shortening until creamy. Add eggs, one at a time, beating well after each addition. Sift cake flour before measuring, then sift with baking powder 3 times. Dissolve soda in hot water and add to buttermilk, then add alternately with flour mixture to creamed sugar and shortening. Mix in finely mashed bananas. Pour in greased, floured pan and bake at 325° for 45 minutes.
Beat egg whites. Add 1/4 cup sugar. Cream shortening and add salt and vanilla. Add rest of sugar, then egg yolks. Beat. Sift flour and baking powder. Add to creamed mixture and 1/3 cup milk. Fold in egg whites and blueberries (dusted with flour). Sprinkle sugar over batter in 8 x 8 x 2-inch pan. Bake at 350° for 50 minutes.
Put into a large kettle and bring to boil. Fill jars with okra, as desired. Hot peppers may be added also as taste desires. Pour boiling liquid over okra. Fill jars to neck and seal.
Boil potatoes and let stand for a few hours or overnight, still in their jackets. Peel potatoes and mash them or put through a ricer, then add the eggs and flour. Roll the mixture into little balls. Chill in refrigerator for about an hour before cooking. Cook in lightly salted water that is just under the boiling point. When dumplings are done, will rise to top. Serve hot with melted brown butter and crumbs.
Cream together thoroughly the butter and sugar. Stir in the egg yolk and vanilla. Sift together the flour and salt and add to creamed mixture. Mix well. Shape into 3 dozen small balls and dip each into unbeaten egg white. Roll in chopped nuts (pecans or peanuts) and place 2 inches apart on lightly greased cookie sheet. Do not flatten balls. Bake at 300° for 30 minutes. After baking 10 minutes, remove pan from oven and with a thimble, make a dent into each cookie. Return pan to oven. Work as quickly as possible and if the thimble sticks, dip into cold water. When cookies are done, remove to cooling rack and fill each dent, while warm, with jam or marmalade. A tart jam is best (plum, apricot or pineapple).
Combine all ingredients in a food processor or blender; mix until blended. Taste to determine amount of hot sauce you wish to add. If it's too thick for dipping, add a little water. Make ahead so flavors mingle. Serve with low calorie tortilla chips. Contains 62 calories in 1/4 cup.
Stir and cook water, corn syrup and cornstarch until clear and thick. Add jello and some red food coloring. Cool and pour over berries in pie shell.
Cream butter and sugar together. Add egg and beat thoroughly. Sift flour, baking powder, soda, nutmeg, allspice, cloves, cinnamon and salt together 3 times. Add dry ingredients and milk alternately to creamed mixture. Bake in a greased tube pan in a moderate oven (350°) for 45 to 60 minutes. Makes one (9-inch) cake.
Heat oven to 450°. Prepare pie crust as directed, stirring in cheese with cold water. Roll each half into 13 x 10-inch rectangle; place on ungreased baking sheets.
Brown ground beef in a large 8-quart saucepan; pour off fat. Add onion and continue to saut until onion is golden. Add wine and deglaze pan. Add tomato using just enough water to rinse out each can. Add other seasonings and simmer 5 to 6 hours or until sauce is desired thickness. If it gets too thick, thin with tomato sauce. Thick sauce is best for pasta and meat dishes. Thinner sauce is better for lasagna or stuffed pastas. Can even be used as a pizza sauce. Will freeze well. Yields 6 quarts.
Combine first 5 ingredients in saucepan; bring to a boil, stirring slowly until sugar melts. Then boil without stirring over medium heat to soft ball stage. Remove from heat. Let stand 15 minutes. (Do not stir.) Add vanilla; beat until it starts to lose its gloss, about 8 minutes. Add cherries and nuts. Pour into buttered pan.
Mix well with hand mixer the first 4 ingredients. Pour over the raw veggies about 2 hours before serving.
Mix all ingredients together well and bake in a 9 x 13-inch pan at 350° until done; cool.
Layer vegetables in order given. Seal with mayonnaise. Sprinkle with garlic salt. Let set overnight. Toss to serve.
Melt the chocolate in double boiler. Sift the flour, salt, baking powder and soda. Beat the eggs and gradually add sugar; beat well. Add oil and chocolate; beat until well blended. Add sifted dry ingredients and beat until smooth. Stir in zucchini and nuts. Pour in greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Place apples in 10 x 6 x 2-inch baking dish. Combine sugar and cinnamon; set aside 1 teaspoon of mixture. Stir cornstarch and salt into sugar mixture. Sprinkle over apples. Stir together flour and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of water over part of mixture. Toss with fork. Repeat until all moistened. Form into a ball and roll dough into a 12 x 8-inch rectangle. Place pastry atop apples. Cut vents in pastry and flute edges. Bake at 375° for 40 minutes. Brush pastry with milk and sprinkle with reserved sugar mixture.
Be careful in your selection. Do not choose too young. When once selected, give your entire thoughts to preparation for domestic use. Some insist upon keeping them in a pickle, others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter; even poor varieties may be made sweet, tender and good.
Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausages on shortest end of each triangle. Roll up, starting at shortest end and rolling to opposite point. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired. Yields 48 snacks.
Wash cranberries. In a medium saucepan, add cranberries and 1 cup water. Cook berries until they pop open. Take off heat. Add sugar and jello. Stir well until dissolved. Add crushed pineapple (juice and all), apples and nuts. Mix well. Pour into glass bowl and refrigerate until jelled. May be topped with Cool Whip.
Beat the margarine and sugars until fluffy. Add eggs and vanilla. In separate bowl, stir flour, cocoa, baking soda and salt. Gradually add to butter mixture, mixing well. Stir in oats and nuts. Drop by tablespoon on ungreased cookie sheet. Bake 11 to 12 minutes at 350°. Cookies will be slightly moist in centers. Do not overbake. Makes 4 dozen.
Saute hamburger, chopped green pepper and chopped onion together. Cook until well done. Add spaghetti and other ingredients. Put in a casserole and sprinkle with shredded cheese. Bake at 370° until well warmed.
Cream margarine and sugar. Add wet ingredients. Add dry ingredients and chips and/or nuts. Bake at 350° for 12-14 minutes.
Mix sugar, syrup and water; cook to form a soft ball. Add oleo and nuts; continue cooking until it turns brown. Remove from heat; add vanilla and soda, stir until it foams. Pour quickly into a greased pan and break into pieces.
Combine Marshmallow Creme, evaporated milk, butter, sugar and salt in a saucepan. Stir over moderate heat until mixture comes to a full rolling boil. Boil 5 minutes, stirring constantly. Remove from heat. Add butterscotch chips, peanut butter and vanilla, stirring until smooth. Pour into greased 9-inch square pan. Chill until fudge is firm. Cut into squares. Makes 2 1/2 pounds.
Lightly brown meat and onion. Drain. Add remaining ingredients. Mix well and pour into a casserole. Cover and bake at 350° for about 60 minutes. Serves six.
Mix the first 6 ingredients like pie crust, then add currants, eggs and milk. Roll to 1/2-inch thick. Cut with cutter or water glass. Spray with Pam. Fry on griddle until golden in color. Turn to do other side. Cool on rack.
Cut zucchini lengthwise and remove seeds. Parboil zucchini in a large pan of salted water until slightly tender. Test for doneness with skewer. Combine and mix thoroughly tuna, egg, cheese, parsley, salt and pepper in bowl. Stuff zucchini with tuna mixture. Add tomato sauce and top with bread crumbs. Place in greased ovenproof dish, or on cookie sheet on top of aluminum foil. Bake at 300° until heated, about 20 minutes.
Brown hamburger with chopped onion. Spread 1 can crescent roll dough in 9 x 13-inch baker. Place pepperoni in next, then sprinkle Cheddar, then Mozzarella and pour sauce over all. Layer second rolls on top and bake 45 minutes at 350°.
Mix pudding mix with milk in a large bowl until thick. Add sour cream and 1 carton Cool Whip. Mix until blended. Layer bananas, cookies and half the pudding. Repeat layers. Top with second carton of Cool Whip and sprinkle with cookie crumbs.
Cook macaroni according to package. Mix all ingredients in large mixer bowl; set aside. Mix salad dressing, mustard and salt and pepper together. Pour over other ingredients and mix well.
Drain sauerkraut. Mix all together. Bake at 350° for 12 to 15 minutes or in microwave for 3 to 4 minutes until cheese is melted. Serve on crackers or party rye bread. Can also be mixed and put in crock-pot.
Bake and cook pie crust shell. Wash and hull fresh strawberries. Cut up 1 cup of berries. Mix 1 cup sugar and 3 tablespoons cornstarch in 2-quart saucepan. Stir in 1 cup water gradually, until smooth. Add cut up strawberries. Cook and stir over medium heat until thick and clear. Stir in remaining berries, saving 1/4 cup for garnish. Pour in pie crust. Chill until firm, about 3 hours. Garnish with whipped topping and berries.
Mix dry ingredients with milk. Mixture will be thick. Add onion and egg; beat. Refrigerate until chilled. Drop batter from spoon into hot deep fat. Cook 3 to 5 minutes until golden brown. Yields 3 dozen.
Mix cake according to instructions on box. Save out 1 cup of batter. Pour the rest of the batter in cake pan and bake until done.
Combine water, sugar, cloves and cinnamon stick in medium saucepan. Bring to boil. Pour mixture over tea bags in tea pot. Brew 4 minutes. Remove tea bag. Stir in juice. Heat and serve in mugs with clove studded orange slices. Makes 6 servings.
Soak the yeast in warm water. Scald milk and cool. Beat the eggs until light. Measure salt, sugar and shortening; stir into eggs. Add scalded milk. (Milk should be body temperature when dropped on wrist.) Stir in yeast. Add 1/2 flour, then continue to add flour until dough is stiff. Knead about 5 minutes.
Heat oven to 350°. Grease and flour two 9-inch round or heart-shaped pans. In a large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Bake at 350° for 25 to 35 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pans. Frost with Cream Cheese Frosting.
Cook chicken until tender, stewed. Remove from bone and put in deep dish or long casserole dish sprayed with Pam. Melt margarine and pour over chicken. Make a batter of flour and milk. Pour batter over chicken. Add mixed vegetables to chicken. Mix chicken or celery soup with broth from cooked chicken. Pour over chicken, vegetables and batter. Season with salt and pepper to taste and bake at 350° for 45 minutes or until crust is golden brown.
Mix and simmer for 15 minutes. Stir occasionally. While simmering, make crust.
Chop onions. Put hamburger and water in a large pot first, then all the other ingredients at one time. Simmer for 3 hours. Makes 2 quarts. Serve over spaghetti. Top with Cheddar cheese and oyster crackers.
Grease and flour (real thick) 9-inch deep pie pan. Beat eggs, add to flour and sugar. Gradually add evaporated milk and vanilla. Pour into pie pan and top with nutmeg. Bake 40 minutes or until knife comes out clean at 350°.
Cook all the preceding together except for carrots, until tender, then drain carrots and add to this mixture. Bring everything back to a boil and pour in dish for serving.
Coat a 2-quart casserole with cooking spray. Add garlic. Microwave on High 30 seconds; add cornstarch and next 3 ingredients. Gradually add milk, stirring with a wire whisk until blended. Microwave on High 3 to 4 1/2 minutes or until slightly blended, stirring every 1 1/2 minutes. Stir in spinach and fish. Cover with lid; microwave on High 4 minutes or until fish flakes. Let stand one minute. Stir in cheese and serve over pasta.
Combine 1 cup bran with boiling water; cool and add oil. Sift together dry ingredients. Combine eggs and buttermilk. Add the dry ingredients. Add 2 cups bran. Bake at 400°.
In a mixing bowl, cream butter and sugar. Add eggs. Stir in flour, cocoa, vanilla and salt. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes or until a toothpick near the center comes out clean. Cool in pan on a wire rack. Spread Marshmallow Crme over cooled brownies.
Preheat oven to 350°. Separate eggs and beat yellows real well. Add can of Eagle Brand milk. Mix well and beat in lemon juice until thick. Pour into vanilla wafer pie crust. Add meringue and brown lightly.
Combine squash, peppers, onions and salt. Cover with ice and water; soak 3 hours. Pour off water and rinse. Mix together vinegar, mustard seed, sugar and celery seed; heat until sugar dissolves. Add squash, pepper and onions; boil 3 to 5 minutes. Seal in hot jars. Great over beans and cornbread!
Brown beef, onions and green peppers in oil. Pour off excess grease. Add remaining ingredients and bake covered in casserole at least 1 hour at 350°. May add sliced or grated cheese on top when done.
Preheat oven to 350°. Sift together flour and salt. Set aside. Blend margarine, sugar and vanilla; beat in egg. Stir in flour mixture, nuts and chocolate chips. Shape into 1-inch balls. Place on an ungreased cookie sheet. Bake for 15 to 20 minutes. Cool slightly, then roll in confectioners sugar.
Preheat oven to 350 degrees. Spray 13 X 9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Boil noodles 4 minutes. Leave cream cheese and margarine out of the refrigerator for 2 hours. After they are softened, put the cream cheese and margarine in the microwave to further soften. Whisk them together. Beat the 4 eggs with milk. Mix all the ingredients together including the noodles. Put all into a 9 x 13-inch pan.
Mix first four ingredients in a bowl. Mix last three ingredients in a separate bowl. Combine and chill 2 to 4 hours. Drain and serve with chips.
Blend together sugar, milk, butter, corn syrup and salt in a 3-quart casserole dish. Microwave on High for 5 minutes, or until sugar is dissolved. Stir well. Microwave 12 to 15 minutes on High or until small amount dropped in very cold water forms a soft ball. Cool to lukewarm. Using wooden spoon, beat vigorously until mixture begins to thicken. Stir in vanilla and nuts. Continue beating until candy is thick and difficult to work. Spread evenly in buttered 8 x 8-inch pan. Cool until firm. Cut into squares.