HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine hash browns, soup, cheese and onion dip with 1/2 stick margarine. Spread into a greased 13 x 9 x 2-inch baking dish. Combine corn flakes and 1/2 stick melted margarine. Spread on top and bake at 350° for 45 minutes or until golden brown and bubbly.
If you are using fresh beets, scrub well and cut off tops, leaving about an inch of stem on the beets. Cook in boiling water until tender, 45 to 60 minutes, depending upon size and age. Drain, saving 1/3 cup cooking liquid. Peel and dice.
Mix flour, salt and cream of tartar in a medium bowl. Mix oil, water and coloring in small bowl. Quickly stir liquid into dry mixture. Dough will be stiff. Stir all of the lumps out. When cool, store in a plastic container.
Heat about 2 tablespoons of sesame oil and begin to fry beef. Add 3 tablespoons of hoisin sauce, 1/2 cup teriyaki sauce, 1/2 cup soy sauce and hot oil to taste. Boil Ramen noodles as directed, including seasoning packs. When soft, add noodle and soup to beef mixture in wok. Hot, spicy beef noodles hot pot. Serve in bowls. Serves 3 to 4.
In Dutch oven or large saucepan, heat oil and brown beef. Drain oil. Add Lipton soup mix and paprika, blended with tomatoes. Simmer, covered, stirring occasionally, for 1 1/2 hours, or until beef is tender. Stir in flour blended with water (I make paste out of cornstarch instead of flour). Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Mix all ingredients together. Refrigerate for several hours. Serve with carrots, celery, cucumbers, zucchini, etc.
Mix eggs, sugar, flour, vanilla, lemon flavoring, salt, and butter well. After mixed well add butter milk. Pour into 2-8-inch pie shell. Bake at 325° for 40 - 45 minutes.
Brown meat and onion in pan. Put tomatoes, enchilada sauce, olives, salt and pepper all in one pot. Add meat and onion; bring to a boil. Reduce heat and simmer 20 minutes.
Season fillets to taste and coat with butter. Roll fillets in crumbs. Place on a cookie sheet and bake at 450° for 10 minutes per inch of fillet thickness.
Mix ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly with all vegetables chopped or minced. Serve with raw vegetables or crackers.
Boil, drain, then mash eggplants. Add all remaining ingredients and mix well. Drop by large spoonfuls in hot oil and fry until golden. Drain on paper towel. Serve warm.
Cook mixed vegetables according to package directions and drain. Add cheese, mayonnaise, onion and celery. Pour into a casserole. Top with crackers and butter. Bake at 350° for 20 to 30 minutes.
Melt marshmallows in butter in double boiler. Break in pieces and mix with fruit and nuts. Then combine 2 mixtures. Mold and put in refrigerator to cool.
Need deep skillet with approximately 1 1/2 cups oil. Heat on medium to high. Mix all ingredients and crumble in salmon. Put into pan by teaspoon, brown on both sides. Eat!
Place flattened biscuits on pizza pan or cookie sheet. Spoon Pizza Quick sauce over biscuits (use more or less according to your liking). Sprinkle on shredded cheese. Add any toppings of your choice. Bake according to temperature on back of biscuit can.
Peel and cut potatoes in 2 1/2-inch lengths. Add ingredients in order listed. Cook, covered with foil, for 20 minutes. Uncover and cook about 1 hour.
Mix cake mix, oranges, eggs and oil together for 2 minutes on medium speed mixer. Pour into 2 greased and floured cake pans. Bake at 350° for 25-30 minutes. Cool cake completely.
Cut biscuits into 4 pieces or roll pieces into balls. Dip in cinnamon and sugar mix or shake in bag. Butter Bundt pan and line with pecans. Drop in biscuit pieces. Melt butter; add pecans and pour over biscuits. Bake at 350° for 30 minutes. Slice or pull apart.
In a pan or baking dish, cook onion slightly in oil, salt and pepper. Cut up squash in this. Pour tomato sauce and 1 can water over this. Put oregano on top. Cook on stove eye with lid on pan or dish until tender.
Mix syrup and sugar in big saucepan. Bring to boil over medium heat, stirring frequently. Remove from heat. Stir in peanut butter and cereal. Press mixture in well-greased 13 x 9 x 2 pan. Melt chocolate and butterscotch pieces in double boiler or microwave and spread over cereal mixture. Cool. Cut into 1 x 2-inch bars.
Cream butter, sugar and vanilla until fluffy. Add flour; blend well. Fold in nuts. Roll into 1-inch balls. Place on an ungreased cookie sheet. Bake at 350° for 15 to 18 minutes, until slightly browned. Remove and cool slightly. Roll cookies in 10x sugar while still warm. Makes approximately 4 dozen.
In a large pan, melt margarine or butter and 1/2 cup chocolate chips over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs and vanilla. In a medium mixing bowl, combine flour, cocoa powder, baking powder and salt; stir into coffee mixture. Stir in 1 cup chocolate chips. Drop dough by rounded tablespoonfuls onto lightly greased cookie sheets. Bake in a 350° oven for 10 minutes. Let cool 1 minute before removing from sheet. Cool. Makes 30 cookies.
Preheat oven to 375°. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11-13 minutes in the oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell peppers, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-sized squares to serve.
Beat egg whites until almost stiff, then gradually beat in sugar until stiff. Dredge fruit and nuts with flour and mix until coated. Add vanilla and salt to beaten egg white, then fold in the floured fruit and nuts. Drop from teaspoon on well-greased cookie sheet. Bake at 350° for about 15 minutes.
Mix all together and roll into 2 or 3 rolls. Wrap in wax paper and refrigerate.
For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1 inch baking pan, pressing perforations to seal. Bake in a 375 degree oven for 10-12 min. or until golden. Cool the crust in the pan on a wire rack. In a mixing bowl, beat together the cream cheese, mayo., and dry dressing mix until well combined. Spread the cream cheese mixture over the cooled crust. Top with assorted vegetables and sprinkle with cheese. Press lightly. Cover and chill for at least 1 hour or up to 24 hours. Cut into squares to serve. Store any leftover appetizers in the refrigerator. Makes 35 servings.
Cream butter; add sugar gradually, beating after each addition, until light and airy. Add vanilla and eggs, beat after each one. In separate bowl, blend together cake flour, salt and baking powder. Mix alternately in batter mixture with milk. Beat 1 minute after each addition. Pour into greased and floured cake pans. Bake in 350° oven for 35 to 45 minutes or until cake begins to leave sides of the pan.
Mix all ingredients together except corn flakes and melted butter. Pour in casserole dish. Top with corn flakes that have been mixed with melted butter. Bake at 350° for 45 minutes to 1 hour.
Cook squash in boiling water 10 to 15 minutes or until tender; drain and mash. Combine egg and 1 cup mashed squash. Stir in dry ingredients. Add onion; mix well. Drop by tablespoon into shallow, hot oil in skillet. Cook until browned on both sides. Drain on paper towels.
Cream sugar and butter. Beat egg with fork. Add eggs, dry ingredients, oatmeal, then add fruit and nuts. Bake at 350° for 8 minutes. Makes 8 to 10 dozen.
Mix herb stuffing with melted butter. Cook broccoli; drain. Combine soup, flour, sour cream, carrots, onion and seasoning. Stir in broccoli. Put into 2-quart greased casserole. Sprinkle stuffing mix around edge of dish. Bake at 350° for 30 to 35 minutes. This can be made ahead of time except for heating.
Preheat oven to 375°. Combine all ingredients in a large mixer bowl. Mix at low speed until dough forms. Shape dough into balls, using a rounded teaspoon of dough. Roll balls in additional sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes until golden brown. Remove from oven. Top each hot cookie with a milk chocolate candy kiss, pressing down so cookie cracks around edge.
Mix well. Grease and flour either a Bundt pan or a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Mix ingredients together in order given. Blend well; chill. Place over chunks of lettuce for a salad or use with Fritos as a dip.
Wash cucumbers. Pack in gallon jars that will seal. Add pickling spices, pickling salt and alum. Fill the gallon jar with cold water and vinegar. Seal with hot lid.
Bring sugar, cornstarch, salt and milk to a boil. Stir constantly and boil for 1 minute. Remove from heat and stir in margarine and vanilla.
Heat milk to scalding. Remove from heat and add butter and sugar. Cool mixture in sink with cold water. Add eggs, raisins and vanilla. Pour over bread. Bake at 350° for 55 minutes.
Brown ground beef and onion in butter. Stir in flour. Add mushrooms, soup, consomme, ketchup and seasoning. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve over cooked noodles.
Cook onion, pepper, garlic cloves and garlic powder in microwave for about 3 minutes or less. Brown ground chuck in microwave and drain. Place in crock-pot and add all other ingredients. Cook on low for 4 to 5 hours.
Boil water and Crisco together. Pour flour into pan. Stir until flour leaves the pan. Beat in eggs, one at a time. Add baking powder and salt. Let stand for 1/2 hour. Drop spoonfuls on a greased pan spacing evenly. Bake in oven for 10 minutes at 450°, then at 350° until done, about 30 minutes. Fill with pudding or whipped cream. For a richer, thicker pudding, add one envelope of Dream Whip.
Crumble bread slices into large bowl. Add milk; soak 3 to 5 minutes. Add remaining ingredients. Mix together and put into a microwave Bundt pan or ring and cook for 10 to 12 minutes at 70% power. Turn halfway through cooking.
Heat oven to 350°. Break spaghetti in half and cook in salted water until barely tender. Drain. Beat eggs; add Parmesan cheese and toss with warm spaghetti. Put spaghetti mixture in greased 10-inch pie pan. Melt butter or margarine in a medium skillet; add green pepper and onion. Saute for 5 to 7 minutes. Do not brown. Add sour cream to vegetables; mix and spoon over spaghetti. Cook sausage; drain off grease. Add tomato paste mixed with water. Simmer for 10 minutes. Spoon tomato sauce over sour cream mixture. Bake for 25 minutes. Cut cheese in strips and arrange over top. Return to oven for 3 to 4 minutes, or until cheese is melted.
Preheat oven to 375°. Beat eggs, sugar and salt. Add butter and syrup. Mix in pecans. Bake in pie shell 40 to 45 minutes. If adding chocolate chips, mix in with pecans.
Brown sausage light. Stir frequently and add onions, pepper and celery. Cook to half done. Add raw rice.
The chicken sits down over the Coke can, in a sheet cake pan. Cut the triangle from its rear, rub salt and white or black pepper onto the chicken skin. Open the can Coke and remove the tab, place the chicken over the can Coke. Pout the chicken and Coke into a sheet cake pan and bake at 350° for 45 minutes or until done. If fryer is larger, it will take longer in the oven to bake, add about 15 to 30 minutes more.
Heat poultry pieces with mushroom soup. Pour into casserole dish. Cover with stuffing mix. Bake slowly at 325° until stuffing is browned.
Mix and bake in 4 layers at 325° for 30 minutes or until done.
Cook cranberries and apples until soft in 1/2 cup water. Strain into a bowl. Add pineapple and sugar; mix well. Dissolve Jell-O in 1/2 cup boiling water and add to mixture. Chill until set.
Combine all ingredients except vanilla in top of double boiler. Beat until blended. Cook over boiling water, beating constantly about 7 minutes or until firm peaks form. Remove from heat. Beat until spreading consistency, about 2 minutes. Add vanilla.
Combine milk, caramels and margarine. Heat until melted and mixed. Dip marshmallows in caramel and roll in Rice Krispies, coconut or chopped pecans. Can use chocolate marshmallows.
Put all ingredients into a bowl and mix well. May be served immediately or refrigerated to have later.
Combine first 4 ingredients. Beat on high for 2 minutes. Add boiling water and beat on high for 7 minutes. Mixture will be stiff and form a peak. Put foil on baking sheet or bottom side of a round tin (9-inch size). Put oil on foil and spread to edge. Spread meringue mixture from center to edge. Bake in slow oven, 300°, for 1 hour exactly. When cool, peel foil from bottom and place on dish. Cover with whipped cream. Add sliced fruit.
Combine all ingredients, except the baking soda, in a large heavy saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235°), stirring constantly. Remove from heat and stir in soda. Beat with a wooden spoon just until mixture begins to thicken. Working fast, drop by tablespoons onto greased wax paper. Let stand until firm. Yield: 1 1/2 to 2 dozen.
Preheat oven to 325°. Place grated potatoes on a towel and wring out excess moisture. Combine all ingredients except pecans. Mix well. Pour into a greased 1 1/2-quart baking dish. Top with pecans. Bake 40 to 45 minutes or until bubbly.
Bring water, vegetables, salt and pepper to boil in pot. Simmer 10 minutes. Melt butter in saucepan; blend in flour gradually and stir	in milk. Cook, stirring constantly, until mixture boils. Boil 1 minute. Add cheese until melted. Slowly stir cheese mixture into vegetables. Add ham; garnish with bacon. Yields 6 servings.
Bring all except pecans to a boil and boil for 12 minutes. Stir constantly; put pecans in bottom of greased pan. Pour boiled mixture over pecans and let cool. Cut with scissors; then dip in melted chocolate. Makes 4 1/4 pounds candy.
Cook and peel potatoes; mash. Add brown sugar, butter, salt and nutmeg. Blend with the potatoes. Combine pineapple and egg. Fold into potato mixture. Pour into a well-greased (buttered) baking dish and bake 30 to 40 minutes at 350° or until brown. Serve plain or with Cool Whip.
Boil potatoes and eggs until potatoes are tender and eggs are hard-boiled. Peel potatoes and cube. Chop eggs and dice small onion. Chop the green olives, leaving 3 or 4 whole for the end. Mix all these ingredients in bowl.
Cream together first 4 ingredients. Sift together 3 times the flour, soda and salt. Add flour mixture to banana mixture alternately with 1/2 cup sour milk. (You can sour your own milk by adding one tablespoon of white vinegar.) Beat egg whites to stiff peaks. Fold into mixture. Divide batter into two greased loaf pans. Bake at 350° until done in center.
Melt slowly all ingredients except popcorn and soda, then boil 5 minutes. Add soda. Pour over popcorn. Put on 2 cookie sheets. Bake 1/2 hour in 225° oven, stirring every 10 minutes.
Saute onions in butter; mix with soup. Line bottom of casserole with saltines. Pour soup and onion mixture over saltines. Mix eggs and milk with salt and pepper and pour over soup and onion mixture. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese bubbles.
Combine margarine and chocolate in a small pan. Cook on low until chocolate melts. Combine sugar and next three ingredients in a small bowl. Add corn syrup and milk. Stir with wire whisk until blended. Add to saucepan.
Combine all ingredients together in a saucepan. Simmer over low flame until mixture comes to a boil, stirring frequently. Let boil for 1 minute; remove from heat.
Melt butter and chocolate. Beat eggs and sugar; gradually drizzle chocolate mix. Combine flour, baking powder and salt. Gradually add to chocolate mix. Stir in nuts. Chill dough 1 hour. Make 1-inch balls; roll in powdered sugar. Grease cookie sheets. Bake at 300 degrees for 15 to 18 minutes. Put on wire racks to cool.
Prepare sauce by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch, diluted in a little water. Saute chicken in a little oil (do not brown). Add all other ingredients and stir constantly. Add sweet and sour sauce and salt and pepper to taste. Serves 6.
Cut each boned chicken breast in 2 pieces. Remove skins. Pound with flat cleaver until thin. Place 1 teaspoon of caviar on top of butter. Roll up breasts and tie with thread. Beat eggs. Roll chicken in egg and then bread crumbs. Fry them in deep fat at 370°. Serves 8.
Mix all ingredients together except for chocolate chips. Spread mixture in a a 9 by 13 inch pan, making sure to flattened mixture. Use double boiler to melt chocolate chips, spread on top. Cut into squares before refrigerating. Tastes like peanut butter cups. Great recipe! No baking!
Sift flour, cocoa, sugar and salt onto a greased square cake pan (9 x 9 x 2-inch). Make 3 grooves or holes in the dry mixture. Pour into one hole oil, next hole, pour vinegar, next hole vanilla. Then pour water over it all. Beat with a spoon until nearly smooth and you cannot see the flour. Bake at 350° for 30 minutes.
Mix tomato soup, sugar, Worcestershire sauce, mustard, oil, vinegar, salt and pepper. Layer carrots, onion rings, and bell pepper slices. Cover with sauce. Refrigerate 24 hours before serving. Mixture may be replenished by adding carrots, onions, and bell peppers as they are used. By being kept covered in the refrigerator, sauce may be kept for a month.
Dissolve sugar in hot tea. Add orange juice and lemon juice. Chill for 2 hours. Prior to serving, add 2 quarts of ginger ale. Serve on ice.
Simmer the sugar and water together for 10 minutes. Let cool. Add the juices. When ready to serve, add the ginger ale.
Beat eggs until well blended. Add oil and sugar. Beat after each addition. Add all dry ingredients to oil mixture. Add carrots, pineapple and nuts. Bake at 350° for 35 to 40 minutes. Makes 4 (7-inch) layers (enough for 2 cakes).
Mix cracker crumbs with 1/2 stick melted butter. Press into an 8-inch pie plate. Saute onions in 2 tablespoons of butter until clear, but not brown. Spoon into crust. Beat eggs together with milk, salt and pepper and pour over onions. Sprinkle with cheese and paprika, if desired. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Serves 6 to 8.
Cook rice according to package. Press spinach between paper towels to remove excess water. Combine rice, spinach and remaining ingredients. Spoon into a lightly greased 2-quart shallow casserole. Bake, uncovered, at 350° for 35 to 40 minutes. Yields 6 servings.
Wash and quarter potatoes; leave skins on. Dry potato quarters and soak in vegetable oil for approximately 1 minute. One at a time, dip potatoes in seasoned bread crumbs. Place on cookie sheet and bake at 325° for approximately 45 minutes or until fork goes in easily. Serve and top with your favorite topping.
Bring pineapple and juice to a boil. Add jello and simmer. Set aside and cool.
Mix tuna, macaroni, peas, onion, celery and salt. Mix mayonnaise and yogurt. Stir into tuna mixture.
Preheat oven to 350°. Grease a 2-quart casserole. Cook macaroni as label directs. Drain well. In casserole, stir all ingredients until well mixed. Cover and bake 30 minutes. Makes 8 servings.
Cook potatoes in boiling salted water about 30 minutes or until tender; drain and cool slightly. Peel and thinly slice potatoes; set aside. Combine parsley and onion and set aside. Combine mayonnaise, sour cream, celery seed, salt and pepper and horseradish; stir well. Place 1/3 of potatoes in a 13 x 9-inch dish; top with 1/3 mayonnaise mixture, 1/3 sliced eggs and 1/3 of onion and parsley mixture. Repeat layers twice. Cover and chill for 8 hours. Makes 8 to 10 servings.
Cream the butter. Add sugar, eggs and vanilla. Stir together flour and baking powder. Blend with caramel mixture. Stir in nuts and Heath bars. Bake in greased pan for 25 minutes. Bake at 350°. Makes 4 dozen.
Mix pudding and sugar. Spray pan with Pam. Put rolls in bottom of pan. Put pudding and brown sugar over rolls. Sprinkle with pecans. Melt butter and pour over all. Bake at 350° for 30 minutes.
Combine all ingredients, mixing well. Drop by level tablespoons onto greased cookie sheet. Bake at 350° for 20 minutes. Yield: 1 1/2 dozen.
Cook onion in butter until soft. Stir in corned beef and ketchup. Cook over low heat, stirring frequently, approximately 15 minutes. Serve in hot, split buns. Makes 8 sandwiches. Serve these with hot vegetable soup.
Peel and core apples, then slice. Combine sugar, flour and spices in a cup. Sprinkle over sliced apples and toss until well coated. Spoon into pastry shell.
Preheat oven to 350°. Sift together flour, baking powder, soda, salt and spices in large bowl. Set aside. Combine salad oil, sugar, egg yolks and hot water in bowl. Mix well. Add chopped pecans. Pour the contents of this bowl over dry ingredients and mix well. Stir in grated carrots. Fold in separately beaten egg whites. Turn batter into a well-greased and lightly floured loaf or angel food pan . Bake for 1 hour and 10 minutes. Cool and serve with hard sauce, if desired, or sprinkle with powdered sugar. Will keep well if wrapped in foil and refrigerated.
In a medium bowl, mix flour, baking powder and salt together. With a fork, blend in butter until mixture is crumbly. Stir in milk until well blended. Drop biscuit-size spoonfuls of dough onto a lightly greased baking sheet. Bake at 450° for 10 to 12 minutes until golden brown. Serve hot.
Place peas in water; soak overnight. Cook carrots and onions for 10 minutes or until soft; add to peas. Add thyme, bay leaf, salt and ham bone. Bring to boil; reduce heat and simmer about 2 hours. Remove bone. Can put in blender. Then add sugar and butter.
Bake cake in 2 (8 or 9 x 1 1/2-inch) layer pans as directed on package. Cool. Split to make 4 layers. Reserve 1 tablespoon orange juice concentrate for glaze. Fill layers with remaining concentrate using 3 tablespoons between each layer. Mix reserved 1 tablespoon concentrate, the butter and confectioners sugar. Spread over top of cake. Chill thoroughly before serving.
Mix all ingredients except cereal, then add cereal. Make into balls or flatten. Put on slightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 3 dozen.
On serving platter (silver is nice), spread softened cheese. Top with chili sauce, garlic powder and crab meat. Sprinkle with parsley. Serve on crackers or pumpernickel bread.
Drain can of whole kernel corn. Blend all ingredients and pour into buttered casserole dish. Bake at 350° for about 1 hour. Test with knife in center for doneness.
Melt chips together. Add nuts and noodles. Drop by teaspoon on wax paper. Refrigerate until set up.
Preheat oven to 400°. Open biscuits and flatten each one. Cut slit from the edge to the center of each biscuit. Dip each in melted butter, then in sugar mixed with cinnamon. Pull, then twist each biscuit, place on a greased cookie sheet. Bake for 10 minutes.
Heat sugar and syrup just until sugar melts. Add peanut butter and cereal. Firmly pack into a 10 x 10-inch (or 9 x 13-inch for thinner) greased pan. Melt chocolate and butterscotch chips in a double boiler or on Medium power in the microwave. Spread over Special "K" mix. Cut after setting.
Heat oven to 375 degrees. Spray 8 in. square pan with non-stick cooking spray. Remove dough from can. Unroll dough, separate into strips. Cut each strip in half crosswise to make 20 pieces. Press each piece to form 2 1/2 in. squares. Top each square with 1 slice pepperoni and 1 cheese cube. Wrap dough around filling to completely cover; firmly press edges to seal. Place butter mixture from breadstick package into small microwave safe bowl. Microwave on high for 10-20 seconds or until melted. Dip each filled dough bite into melted butter. Place seam side down with sides touching in sprayed pan. Bake qt 400 degrees 15-20 minutes or until golden brown. Cool 5 minutes. Remove from pan. Serve warm sticks with warm pizza sauce. You may use marinara sauce to replace pizza sauce.