HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook for 5 minutes. Add soup slowly. Cook for 10 minutes. Stir in sour cream and heat thoroughly. Serve over cooked noodles. Serves 6.
Dissolve yeast in 1/4 cup lukewarm water. Sift dry ingredients together. Melt Crisco and add with yeast water to dry ingredients. Mix and knead well. Roll out and cut with biscuit cutter; fold over. Brush with melted butter. Cook at 350° for about 15 minutes.
Preheat oven to 350 degrees; grease bottom of 9X13 pan. Spread chopped pecans on bottom of pan. Sprinkle coconut over pecans. Mix German Chocolate cake mix as directed and spread over coconut and pecans. Melt butter and 8 ounces cream cheese in sauce pan. Slowly add powdered sugar. Pour over top of cake mix and bake 45 minutes. Serve plain or topped with Cool Whip and a strawberry.
Layer cooked chicken in baking dish. Mix butter, crumbs and poppy seed. Mix sour cream and soup. Pour over chicken. Sprinkle poppy seed mixture over chicken. Bake at 350° for 30 minutes.
Cook grits in water until done. Cut up butter and cheese into hot grits. Let stand until melted. Stir to mix well. Slightly beat 2 eggs together in 1 cup measure. Fill cup with milk. Add milk and egg mixture to grits. Put all in large shallow buttered baking dish. Cover with grated sharp cheese and crushed corn flakes, Rice Krispies or bread crumbs. Bake at 350° for 30 to 40 minutes.
Combine all ingredients. Cover and refrigerate 2 hours. Yield: 8 servings.
Unroll crescent roll dough on an ungreased baking sheet, pressing to seal edges and perforations. Bake at 350° for 5 minutes or until golden brown. Cool completely. Combine cream cheese, mayonnaise, onion powder, garlic powder and dillweed in a bowl. Mix until smooth. Spread over crust. Layer cauliflower, broccoli, green peppers, celery and carrots over cream cheese layer. Top with Velveeta cheese. Cover with plastic wrap; press vegetables gently into cream cheese. Chill for 4 hours or longer. Cut into squares. Yields 15 squares.
Combine soup, onion, water, juice, salt and pepper in saucepan and bring to a boil. In a large casserole dish, alternate this soup mixture with layers of rice and peas. Top with 6 fish cakes. Bake at 425° for 20 minutes. Sprinkle casserole with grated cheese and return to oven for 10 minutes or until cheese is melted.
Place drums on rack on a foil lined baking sheet. Sprinkle with salt. Mix remaining ingredients thoroughly. Brush marinade generously on drums. Place in 350° oven for about 1 hour or until drums are golden brown and tender, brushing frequently with the marinade.
Combine jello with boiling water; dissolve. Fold in all at once the strawberries with juice, drained pineapple, bananas and nuts. Turn half of the strawberry mixture into 12 x 8 x 2-inch serving dish and refrigerate until firm. Gently spoon on sour cream and remaining mixture. Serves 12.
Coat apples with cinnamon and 5 tablespoons of sugar. Set aside. In a mixing bowl; add flour, sugar, baking powder. Add eggs, flavoring, orange juice, and oil. Beat well. Grease and flour tube pan. Alternate the batter and apples, ending with apples. Bake at 350° for 1 hour and 15 minutes - not less time! Enjoy!
Mix together and bring to boiling the milk, sugar, mashed potatoes, butter and salt. Let cool and add the yeast, baking powder and baking soda. Add enough flour to make a stiff dough. Knead and put in refrigerator ("icebox") for 24 hours. Take out and mold into rolls. Let rise 2 hours (or until doubled in size). Bake in quick oven at 400° until brown, from 7 to 10 minutes. Return unused portion to refrigerator. Dough keeps about a week.
Mix all dry ingredients together in bowl; set aside. Cream the sugar, Crisco, oil and eggs. Add dry ingredients alternately with milk. Beat after each addition. Stir in apples, lemon juice and vanilla; blend well. Pour in 10-inch tube pan. Bake at 350° for 1 hour. Cool slightly and sprinkle with powdered sugar.
Mix 3 packages cherry jello, hot water and cranberries. Let set until syrupy. Add sour cream and nuts. Serves 12.
Remove skin and fat from chicken drumsticks. Cook drumsticks in margarine in 10-inch nonstick skillet over medium heat until brown on all sides. Drain. Sprinkle with paprika, salt and dill weed. Pour broth over chicken. Add onion. Heat to boiling. Reduce heat. Cover and simmer about 30 minutes or until juices of chicken run clear.
Put all ingredients in a large pot. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pints. Seal and process in boiling water bath for 5 minutes.
Preheat oven to 300°. In medium bowl, combine all ingredients. With electric mixer at medium speed, beat until smooth and blended. Using hands, roll dough into balls, about 1-inch in diameter. Place 1-inch apart on ungreased cookie sheets (they do not spread). Pat with fork. Bake 15 to 20 minutes or until firm and a light brown. Cool completely on wire racks. Store in a tightly covered container. Makes 24 cookies.
Brown beef in 2 batches in butter. Remove from pan. Add onions and saute 2 minutes. Add garlic and then wine. Scrape up browned bits on bottom of pan. Add meat back to pan, then add vegetables, tomatoes (broken up) and seasonings. Add bouillon and stir to mix. Add tapioca and stir. Cover and cook in oven at 250° to 300° for 6 to 10 hours. Add liquid as needed. Serves 4 to 6.
Mix all ingredients and let soak for 4 hours; then add 2 beaten eggs, mix well.
Put apples in a shallow 2-quart casserole. Add water. Combine sugars, nutmeg, cinnamon, salt and flour. Cut in butter with a pastry blender. Spoon evenly over apples. Cover and bake in a preheated moderate oven (350°) for 30 minutes. Uncover and bake for 30 minutes longer. Makes 6 servings.
Place apples in 1-quart microproof casserole. Combine brown sugar and cinnamon in small bowl. Crumble over apples. Dot with butter. Cook, covered, on High 7 to 8 minutes, stirring after 4 minutes.
Cook sugar, butter, milk, and salt to soft ball stage. Add marshmallow creme, peanut butter, and butter. Let stand. Beat until firm. Add peanuts.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy (about 3 minutes). Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into pie shell. Bake 55 to 60 minutes or until done. Cool on wire rack. Serve with whipped cream or ice cream. Serves 6 to 8.
Mix together and form into balls. Bake at 350° for 35 minutes. Remove to crock-pot and cover with Zesty Sauce.
Brown and drain ground beef. Add taco seasoning. Mix well. Layer with vegetables in a large bowl. Add enough Mullens French dressing to moisten well. Top with shredded cheese (taco, Cheddar or Colby). Then top with taco chips, broken into small pieces.
Pare potatoes. Cook in boiling, salted water until tender. Drain and set aside. In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Bake cake according to directions on box; let cool. While cake is cooling, prepare box of vanilla pudding. In a large punch bowl, crumble up cake in bottom of bowl. Next, layer with the following ingredients, being sure to spread evenly: can of crushed pineapple, prepared vanilla pudding, can of cherry pie filling and Cool Whip on top. Decorate with maraschino cherries on top.
Cook noodles. Brown ground beef with onion; drain. Add soups and oregano. Add mushrooms; mix all together. Then top with Mozzarella cheese. Bake in a 350° oven until cheese melts.
Mix all ingredients together. Bake at 350° for 1 hour. After half hour, dot with 2 tablespoons margarine and buttered crumbs.
Preheat oven to 350°. Dissolve yeast in warm water. Sift together dry ingredients. Cut shortening into dry ingredients. Add yeast and milk. Knead to dough. Roll 1/2-inch thick. Cut with cutter. Put close together in pan and bake at 350°. Makes about 30 biscuits. They keep in refrigerator for 3 to 4 days or freeze well.
Arrange nuts in a single layer on greased foil in a flat, approximately 9 x 13-inch, pan. Boil sugar, margarine, Karo and water, stirring constantly, to hard crack stage (300° on candy thermometer). Pour evenly over pecans. Break up candy bars and place on top to melt and spread. Let stand several hours for chocolate to harden. Break into pieces and store in an airtight container.
Grease and flour 9 x 13-inch pan. Dissolve cocoa in melted margarine. Add eggs and mix well. Add flour, a little at a time. Add sugar and vanilla. Pour into pan. Bake at 350° for 30 minutes. After cake is done, spread miniature marshmallows on top and melt. Remove from oven and cool. Cover with icing.
Combine the first 5 ingredients, mixing well. Spread mixture on bottom half of bun, then cover with top half of bun. Can either be served cold or hot. To serve hot, wrap each sandwich in aluminum foil and bake at 375° for 18 to 20 minutes or microwave. Makes 8 servings.
Mix well and pour into an unbaked pie shell. Bake at 375° until thick and brown on top. May make a meringue from egg whites, if desired, and top pie.
Brown butter in saucepan. Add sugar and water; boil until sugar is dissolved. Combine cornstarch, egg yolks and milk; add to first part. Cook until thickened. Pour into baked pie shell while hot. Makes 1 pie.
Mix pie filling and pineapple in a pan. Sprinkle cake mix evenly over top. Dot the	margarine. Sprinkle the nuts on. Bake at 350° until done, about 1 hour.
Preheat oven to 350°. In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Stir in 1/2 cup chocolate chips. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Combine Cool Whip and milk in bowl, beating well. Fold in remaining ingredients. Chill until serving time.
Beat together all ingredients except potatoes. Add potatoes last. Mix well and place in baking dish (9 x 12-inch) sprayed with Pam. Sprinkle on top 1 1/2 cups crushed corn flakes or bacon bits. Dot with 2 tablespoons of butter or margarine. Bake at 350° for 20 minutes. Serves 6.
Whip the cream; set aside. Combine cream cheese and lime juice; beat until smooth. Stir in milk, pecans and pineapple. Fold in whipped cream and pie filling. Place 24 paper cups in muffin tins; spoon mixture into baking cups. Cover and freeze.
Beat eggs, vanilla, oil, sugar and zucchini. Mix well. Add dry ingredients (which have been mixed together) and put in two bread loaf pans that have been greased and floured. Bake one hour at 350°. Nuts or raisins may be added.
Melt bacon fat in frypan. Add onion and green pepper. Cook 2 minutes. Add okra and cook 5 minutes. Add tomatoes and simmer over low heat for 10 to 15 minutes or until okra is tender.
Mix together eggs, sugar and vanilla. Stir in flour, baking soda and salt. Add nuts and mix well.
Bring water, bouillon cubes and potatoes to a boil for 25 minutes. Add vegetables and boil for 15 minutes. Lower heat to a warm setting, add soup and Velveeta, stir, serve, and enjoy. (Sometimes, I substitute 2 bags of frozen broccoli for the California Blend vegetables.) This makes a lot of soup, but it is easy to cut recipe to half.
Combine all ingredients in large bowl, except chocolate chips. Once mixed well, stir in chocolate chips. Bake in greased Bundt pan at 350° for 50 minutes. Once cooled, remove cake from pan and top with powdered sugar.
In small mixing bowl sift flour and baking powder. Set aside. In large mixing bowl cream butter and sugar. Add egg and vanilla; beat well. Gradually add flour mixture to creamed mixture. Beat until smooth; these cookies may be rolled and cut out in shapes or dropped by teaspoons onto a greased cookie sheet. Sprinkle each cookie with jello powder. Bake for 13 minutes in 400° oven. May also add food coloring to cookie dough if desired.
In a bowl, layer first 8 ingredients in order given. Chill for 24 hours. When ready to serve, salt to taste, toss and top with Parmesan cheese.
Place a thick layer of lettuce in a container. Layer over this, in thin layers, the next 4 ingredients. Seal the entire dish, from edge to edge, with a layer of mayonnaise. Cover this layer with shredded cheese, bacon and a generous sprinkling of Romano cheese. Cover and seal all this tightly for 10 - 24 hours. Do Not Mix before serving. Keep refrigerated. Use foil or Saran wrap to seal container if container has no lid or covering of its own.
Combine mayonnaise, sugar and mustard and stir in rest of ingredients just before serving.
Break up wheat biscuits in a 2-quart baking dish. Sprinkle over salt and cinnamon. In a separate bowl, beat the two eggs well with a fork. Add molasses and milk. Mix well. Pour over shredded wheat in baking dish. Mix gently. Bake at 350° for 40 to 45 minutes. Serve hot or cold with topping: ice cream, cream or commercial topping.
Lightly combine rhubarb and strawberries in large bowl. Sprinkle with lemon juice and food coloring. In small bowl, combine sugar, tapioca and nutmeg, mixing well. Toss lightly with fruit just until combined. Turn into an 8 x 8 x 2-inch baking dish; dot with butter. Top with pastry. Crimp edges, sealing pastry to edge of baking dish. With a sharp knife, make gash in center for steam vents. Sprinkle with 1 tablespoon sugar. Bake 45 to 50 minutes in 400° oven.
Cream together sugar and butter. Add eggs, milk and vanilla. Sift in flour, soda, baking powder, salt and cocoa, adding water last. Drop from teaspoon on ungreased cookie sheet. Bake at 450° for 5 minutes.
Soften cream cheese to room temperature. Sliver dried beef. Crush parsley and onion flakes if necessary. Mix all ingredients and shape into ball. Refrigerate.
Break crackers on markings and line bottom of cookie sheet. Melt oleo and put in sugar; dissolve over medium heat. Add nuts. Boil for 1 minute. Pour over crackers quickly and let cool.
In large bowl, stir together all ingredients except pastry. Spoon into a 2-quart casserole. Place pastry over casserole; crimp edge to seal and cut slits in pastry. Bake at 400° for 35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.
Brown beef. Add onions and cook until onions are golden brown. Add tomato soup, catsup, mustard and vinegar. Let simmer for 10 minutes or more. Serve on hamburger buns.
Place broccoli in casserole dish. Combine soup, mayonnaise, oleo, onion and eggs and pour over broccoli. Top with cheese and crushed crackers. Bake at 350° for 30 minutes. Let stand and serve. Serves 6.
Blend lime Jell-O with boiling water. Add pineapple. Blend in cream cheese, milk, mayonnaise and nuts. Mix and refrigerate until set.
Saute onion and garlic in oil in skillet until golden brown. Add beef. Saute until browned. Add tomato sauce, tomato paste, water, cayenne pepper, bay leaves, basil, salt and pepper; mix well. Simmer for 1 hour and 30 minutes.
Brown meat and drain. Add taco seasoning, tomatoes, tomato sauce and green chilies. Mix Ricotta cheese and eggs together. Layer in following order: meat, Ricotta cheese, tortillas and cheese. Make 2 layers and finish with the cheese on top. Bake at 350° for 1 hour or until warm throughout.
Mix and sift flour, baking powder and salt. Melt shortening; add brown sugar, stirring constantly. Cool. Add eggs, one at a time, beating well after each. Add dry ingredients, then nuts and bits. Pour in greased 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes. Makes 48 squares.
Beat eggs, add sugar and pineapple. Bring to a boil. Take off stove and add jello. Line two pie plates with vanilla wafers. Beat (very cold) milk and fold into mixture as soon as it is cool. Pour into lined pie plates.
Soften cream cheese; add marshmallow cream and lemon juice. Beat with electric mixer. A great dip for any fresh fruit!
Sprinkle salt on shredded cabbage and mix well. Let stand for 1 hour or more. Squeeze off excess water from cabbage. Mix vinegar, sesame seed oil, red and black peppers and garlic powder together. Pour over cabbage and mix well. Makes 4 to 6 servings.
Boil vermicelli 6 minutes; drain. Add Greek seasoning, olive oil and lemon juice. Mix well and marinate at least 4 hours. Add ripe olives, pimentos and green onions. Mix in mayonnaise. Serve at room temperature.
Pour Ranch dressing over chopped vegetables and bacon bits; mix well. Chill before you serve.
In a large skillet, over high heat, melt butter and coat the pan. Place the salmon, flesh side down and sear (about 2 minutes). Turn salmon and reduce to medium heat. Add wine, cover and cook for 4 or 5 minutes. The salmon will still be very pink inside. Serve with a little of the liquid drizzled over the fish.
Heat oven to 350°. Grease and flour square pan. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 35 to 40 minutes. Cool.
Combine tuna, celery, onion, olives and cheese; mix thoroughly. Fold in eggs and mayonnaise. Salt and pepper to taste.
Cook macaroni and drain. Mix macaroni, shrimp, pickles, celery and onion. Toss. Mix mayo, pickle juice, salt and pepper. Add to macaroni and mix well. Chill well before serving.
Butter a 13 x 9-inch Pyrex dish and line with graham crackers, not crushed. Mix together pudding mix and milk. Fold in Cool Whip. Pour half of the mixture over graham crackers. Place another layer of crackers and rest of pudding over crackers. Lay 1/3 of crackers (takes about 3/4 of box). Frost top layer with fudge frosting and let set all day or overnight. Refrigerate.
Dissolve gelatins in boiling water and set aside. In mixing bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2 1/2-quart serving bowl. Chill at least 2 hours. Yields 8 to 10 servings.
Brown seasoned beef and onion (cook over low heat for about 5 minutes until just lightly browned).
Pour soda pop into yellow cake mix. (Do not add anything else!) Mix it up and pour into sheet cake pan. Preheat oven and cook cake according to directions on box. (Do not open door during cooking or cake will fall!) When cake is done, let it cool completely through and through. After cake has cooled, pour 3 - 4 cups of sweetened strawberries on top of the cake. Top with cool whip at room temperature so it will spread better. Chill in the refrigerator. Enjoy!
Bake cake according to the instructions on the box. When cake is done, poke holes in it about the size of your thumb. Then pour all of the Eagle Brand milk over the cake. Then pour the complete jar of caramel over the top of the cake. Put cake in the refrigerator to cool. When cake is cool, cover with Cool Whip and sprinkle with Heath Brickle. Keep refrigerated.
Heat oven to 400°. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan.
Mix together pretzels, margarine and sugar (3 tablespoons); press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Heat oven to 400°. Grease pan. Brown beef and onion; drain. Stir in salt and pepper; spread in plate. Beat milk, baking mix and eggs until smooth. Pour into plate over meat. Bake 25 minutes. Sprinkle with cheese and bake another 5 to 8 minutes.
Mix spices together and mix gradually with meat, using hands. Refrigerate until next day. Second day, mix again and refrigerate. On third day, shape into rolls like salami. Put on broiler rack in broiler pan on bottom rack in oven and bake 8 hours at 140°. Turn every 2 hours. Age 3 days. Can be frozen. Should be frozen if want to keep because it can spoil.
Slice potatoes in 1/2-inch slices. Place in a large buttered casserole. Sprinkle with salt, pepper and minced onion. Brown pork chops in skillet; place over potatoes. Spread soup over chops. Pour water over soup. Cover and bake at 350° for 1 to 2 hours. May substitute different cream soup, if desired. Serves 6.
Cook all together until cashews are brown, about 10 minutes. After it boils, pour into a greased cookie sheet. Break into pieces after cooled. Makes a lot.
Cook spinach; drain well. Mix with cream cheese and margarine while spinach is hot. Season to taste. Place layer of spinach in a 2-quart casserole, then a layer of artichokes. Repeat layers. Cover with bread crumbs. Bake at 350° for 30 minutes. May be prepared early and refrigerated or may be frozen.
Mix together sausage, egg, bread crumbs and sage. Shape into 4 dozen balls. Brown in skillet. Pour off grease. Combined and add to meat, catsup and chili sauce, brown sugar, vinegar and soy sauce. Cover and simmer 30 minutes. Refrigerate or freeze. When ready to serve, reheat. Place in chafing dish. Serve with cocktail picks.
Mix all ingredients together. Refrigerate at least 24 hours before serving to allow flavors to mix.
Preheat oven to 350°. In large mixing bowl, mix cake mix, pumpkin pie mix and 2 eggs. Beat at low speed until moistened. Beat at medium speed 2 minutes. Add remaining eggs and topping mix. Beat at low speed until moistened and medium speed 3 minutes. Pour into greased and floured 12-cup fluted tube pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Wash, drain and chop broccoli (heads only). Mix red onion, pecans, cheese and apples with broccoli. Toss with mayonnaise and sugar. Chill and serve.
Preheat electric skillet to 375°. Brown chicken 15 minutes on all sides. Remove. Lower temperature to 250°. Combine cider, Cheddar cheese, soup mix, Blue cheese, mustard, ginger, salt and pepper in skillet. Cook slowly until cheese melts. Add cabbage, apples and chicken to skillet. Stir gently. Cook slowly for 20 to 30 minutes until chicken is tender. Serves 6.
Melt chocolate chips and peanut butter for 5 to 6 minutes or until smooth. Add Chex cereal and stir until they are all covered. Dump small amount of cereal mix into paper bag and add some powdered sugar. Shake until covered. Repeat until all cereal has been covered with sugar. Let dry 10 minutes on cookie sheet. Serve.
Fill 4 cup casserole with eggs, sugar, rice and vanilla. Add milk and bring to about 1-inch from top. Place in dish in a 9 x 13-inch pan with about 2-inches of water. Bake at 350° for 1 hour or until knife comes out clean.
In large saucepan, simmer the first 3 ingredients for 10 minutes. Cool 10 minutes. Blend together the remaining ingredients and blend both mixtures. Grease and flour 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and dust with powdered sugar.
Combine the fish, celery and potatoes. Season with salt and paprika. Marinate with French dressing and serve on lettuce. Garnish with strips of pimento.
Heat oven to 350°. Grease 9 x 5-inch loaf pan. Combine flour, sugar, baking powder, salt and cinnamon; mix well. Combine egg, milk, oil and vanilla; blend well. Add to flour mixture and stir until all dry ingredients are moistened. Fold in 1 cup walnuts. Spoon into greased pan. Sprinkle remaining walnuts on top. Bake at 350° for 1 hour. Cool in pan about 10 minutes and then remove from pan. Makes 1 loaf.
Mix sugar, shortening and eggs. Add remaining ingredients. Bake at 350° for 30 minutes. Cool. Top with fresh strawberries and milk.
Grease a 9 x 13-inch pan. Mix all ingredients together, reserving some noodles for the top. Spread mixture into pan; sprinkle reserved noodles on top and bake at 325° for about 40 minutes. Serves 6.
Position knife blade in food processor bowl; add all ingredients and process about 30 seconds or until mixture forms a ball, stopping often to scrape down sides.
Place the oil and butter in a shallow cooking pan (a jelly roll pan is perfect). Place in oven at 375° to melt. Set aside. In a large paper bag, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil/butter mixture, then drop them in the paper bag. Shake to cover. Place on a dish or waxed paper.