HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chunk roast into 1-inch squares. Put chunks into good sized pot. Fill with water. Boil beef 2 1/2 to 3 hours or until beef is real tender. Prepare thickening in saucepan (flour, salt, pepper and enough warm water until thickened to medium consistency). Add to beef soup to make gravy.
Mix drained pineapple with dry pudding. Stir in Cool Whip, marshmallows and nuts and blend. Put in pan and freeze in freezer. Let set a few minutes before serving.
Sift salt, flour and baking powder together. Cream butter, sugar and eggs. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board. Sprinkle a little flour over the dough and roll to about 1/4-inch thick. Cut with cookie cutter. Place on cookie sheet and bake in a moderate 350° to 375° oven for 12 to 15 minutes or until lightly browned on top.
Heat oil. Add meat. Cook. Stir in tomato sauce, crushed tomatoes, spaghetti mix and V-8 juice. Bring to a boil and simmer 10 minutes.
Melt butter and mix with crackers. Mix vegetables, onion and mayonnaise. Layer the mixture and cheese in dish; top with crackers. Bake for 35 minutes at 350°.
Cook celery, onion and green pepper in butter until tender, but not brown. Add 1 can tomato soup. Place remaining ingredients in layers in casserole and pour tomato mixture over all. Cover top with bread crumbs. Bake in 350° oven for 20 minutes or longer.
Mix the cookie mix as directed on package. Spread on cookie sheet and bake at 350° for 6 minutes. Let cool. Mix cream cheese and powdered sugar; spread on cookie mix. Arrange fruit in rows starting at center with kiwi. Then go around with strawberries, then around with blueberries, etc.
If using raw meat, preboil and rinse clean. Pour kraut with juice into pot and cover with cold water. Bring to a boil and remove from heat. Drain. Put kraut in soup pot with 5 to 6 cups water, bay leaf, caraway seed and ham bone or ribs. Bring to a boil, reduce heat and simmer for 2 hours.
Mix jelly, chili powder and catsup well. Bake pork at 375° for 45 minutes to 1 hour. Baste with mixture several times while baking.
Saute onion and green pepper. Put in soup and add milk. Add grated cheese and put in. Add already cooked macaroni, tuna and pimento. Do this in skillet. Transfer to casserole and bake at 350° for 35 to 40 minutes.
In skillet in hot margarine, brown chicken. Remove. Set aside and spoon off fat. Combine remaining ingredients in skillet and heat to boiling. Return chicken to skillet. Cover and cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme, if desired. Serves 4.
Mix the first 5 ingredients and boil until thick over medium heat. Add chopped nuts and coconut. You can add more coconut if not thick enough. Good on any chocolate cake.
In a medium-sized bowl, combine beaten eggs (or substitute), cottage cheese, melted butter (or olive oil) and salt. Sift together the flour; add to the other ingredients and mix. Brown on a hot griddle in a mixture of melted butter and light olive oil. Serve with fresh fruit, applesauce, jam, molasses or maple syrup.
Mix pudding according to directions. Fold in half of the tub of whipped topping. If desired, mix in a few mini chocolate chips. Top with remaining whipped topping. Sprinkle with chips, confetti or colorful candies.
Mix together the diced apples and sugar and set aside for at least 10 minutes. Beat eggs lightly and stir into the apple sugar mixture. Then add dry ingredients; stir until thoroughly mixed, but be careful to not overmix. Pour into a greased and floured 9 x 13-inch cake pan and bake in a preheated oven for approximately 1 hour. Shortly after removing cake from oven, prepare the following topping:
Combine first 9 ingredients; shape into 2 (7 1/2 x 4-inch) loaves. Place on a lightly greased rack of a broiler pan. Bake at 350° for 40 minutes.
Make Jell-O; chill until firm. Whip drained apricots until puree form. Mix with Jell-O; chill until ready to serve. Serve in glass dishes. Wine or parfait glasses look great. Very good.
Bring first three ingredients to boil over medium heat until soft ball stage. Pour over Marshmallow Creme. Beat until forms small peaks. Add nuts. Drop by spoonful onto wax paper.
Put apricots and coconut in chopper (cut fine). Mix in powdered sugar and roll in granulated sugar. Let "ripen" in refrigerator at least a week.
Cook macaroni until tender. Drain and cool under cold water. Drain off all water, then add peas, 1/2 onion (chopped small), 1/2 jar (small) Miracle Whip and top with eggs, chopped or sliced.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cream shortening, sugar and vanilla together until fluffy. Blend in remaining ingredients, except cinnamon and 1 tablespoon sugar.
Combine cornmeal, flour, baking powder, salt and onion in large bowl. Add egg and milk stirring just until dry ingredients are moistened. Let batter stand 5 minutes.
Mix sugar and eggs; add scalded milk, salt and vanilla. Pour into buttered casserole. Sprinkle nutmeg on top. Set casserole in pan of water (about 1-inch deep). Bake at 350° for 45 minutes to 1 hour, until silver knife inserted comes out clean.
Combine, cover and chill for minimum of 3 hours. Salad is better if chilled overnight. Low-fat mayonnaise may be used.
Brown hamburger and drain. Place in bottom of 3-quart casserole dish. Then add layer of onions (sliced thin). Spread one can of soup over onions. Next, layer carrots (sliced very thin) and finish up with potatoes (also sliced very thin). Spread second can of soup on top of potatoes. Cover dish and bake 2 hours at 350°.
Cut up the broccoli and cauliflower; place in a large bowl. Fry the bacon and drain. Fry the onion and drain. Place in bowl with other ingredients. Chop the cheese and green or red pepper.
Boil sugar, syrup and butter until golden shade. Pour syrup over popcorn. Mix together. Pour mix onto cookie sheet. Let cool. Break up.
In a large salad bowl, combine the first four ingredients. Combine vinaigrette and lemon juice; drizzle over salad. Toss to coat. Serve immediately. Yield 8-10 servings.
Melt cheese and margarine over low heat. Remove from heat. Stir in cocoa, sugar, vanilla and nuts. Pour in greased pan. Refrigerate until cold, then cut in squares.
Drain potatoes. Beat until smooth. Add salt and pepper, then cream cheese and beat again. Blend in onion, eggs, flour and parsley and beat again. Turn into buttered casserole dish. Spread crushed onion over top and bake at 325° for 30 minutes.
Mix together well the cream cheese and beaten eggs. Add sugar and beat until fluffy. Spread mixture into crusts and bake for 20 minutes at 350°. Let cool. Meanwhile, mix pudding with the milk. Fold in potatoes, cinnamon and Cool Whip. Blend well.
Mix margarine, sugar and vanilla together. Add flour, oats and soda. Blend well. Pinch off into small balls and flatten on cookie sheet. Bake at 350° for 12 minutes.
Dissolve yeast in warm water. Scald milk and cool to lukewarm. Combine yeast, milk and one teaspoon of sugar in a large bowl. Sift in 1/2 cup of flour. Stir until flour is dampened. Cover bowl with a clean cloth and set in a warm place for about one hour.
Sift flour, baking powder and salt. Add beaten egg. Add lukewarm water and mix well with wooden spoon. Add bread. Mix well and roll into oblong dumplings or in 2 pieces if desired. Place in boiling water. Cover and cook about 10 minutes on one side. Turn over and cook on the other side. Cut with string.
Sift-measure flour. Sift again with the other dry ingredients. Combine milk, slightly beaten eggs and vanilla. Add to dry ingredients, beating until smooth. Cover dough tightly and chill overnight or until cold. Turn dough onto floured surface and roll out to about 1/2-inch thickness. Cut out with round cookie cutter or into squares with a knife. Bake on ungreased cookie sheet in hot oven at 425°. Cool. They will be crisp when cool.
Preheat oven to 350°. Beat egg yolks until light. Stir in milk and juice. Beat one egg white until stiff and fold into the filling. Pour into prepared pie shell. Beat remaining 3 egg whites, adding sugar 1 tablespoon at a time, until thick and glossy. Spread meringue over filling, making sure it touches the edges of crust. Bake for 15 minutes. Cool.
Prepare cake mix as directed. Bake in 9 x 13-inch pan. Mix together 1 cup sugar, 24 marshmallows and 1 cup milk. Bring to boil. Remove from heat and add coconut. Place on cake as soon as out of oven. Let cool. Place 1/4 cup margarine, 3/4 cup sugar and 1/4 cup milk in pan. Bring to boil. Stir in chocolate chips. Top cake with chip mixture. Refrigerate overnight.
Mix all ingredients together. Roll into balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes. Cool slightly, then roll in powdered sugar while still warm.
Combine cocoa, cornstarch and salt and blend with butter until smooth. Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened. Remove from heat. Stir in vanilla. Put pan in cool ice water and stir until cool. Yield: 16 tablespoons. Carbohydrate 2 g, protein .7 g, fat 1 g, calories 17. Free food exchange.
Mix all together good and shape. Put into pan. Cook in a preheated 350° oven for about 1 1/2 hours. Will be brown. Drain and cool before slicing.
Brown and cook meat in shortening; add celery, onions, water and mushrooms with liquid. Mix soy sauce and cornstarch together, then gradually pour in cooked ingredients to thicken. Add drained bean sprouts.
Sift the first 5 ingredients in ungreased pan. Make a well and put in the vinegar, vanilla, oil and water. Mix well. Sprinkle top with chocolate chips, walnuts and sugar. Bake in a 350° oven for 20 to 25 minutes.
Cream butter; add Karo syrup, salt and sugar alternately, beating until smooth. Add enough milk to make frosting of spreading consistency.
Bake cake in a large dish according to directions on box of cake mix. Cool thoroughly. Pierce cake with fork at 1/2 inch intervals. Stir 4 cups of boiling water into the lemon Jell-O and stir for 2 minutes until completely dissolved. Carefully pour hot mixture over cake. Cool in the refrigerator. Then pour 1 cup cold milk into bowl; add 1 package (4 serving size) lemon flavor instant pudding and powdered sugar. Beat with a wire whisk 2 minutes. Stir in Cool Whip and spread on cake.
Mix all ingredients together and drop on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Ice when cool. For best results, refrigerate mix overnight and bake the next day.
Mix dry ingredients then add eggs and milk. gradually add the oil. You can add blueberries, or cooked rice or tsp. of cinnamon and 2 Tbsp. sugar. Pour onto griddle heated with a small amount of heat. When cooked on edges, turn, cook for about 1 minute more. Remove and serve immediately.
Whip the cream and chocolate syrup until stiff. Fold in sugar and brandy. Chill in champagne glasses.
Blend the flour and Crisco and salt. Add egg, vinegar and enough water to make a dough. Roll out on a floured wax paper. Bake at 350° until brown or fill and bake. This recipe makes 4 single crusts.
Mix all together (adding nuts and chips last). Batter will be very stiff. Spread in an 11 x 17-inch greased pan and bake at 350° for 20 minutes. Cool and cut in squares.
Heat the cheese, soup, milk and butter. Pour over veggies and rice. Bake in buttered casserole for 1 hour.
Mix first four ingredients. Mix until smooth with 1 cup milk. In a large iron skillet, scald the rest of the milk. Add the cornstarch mixture. Stir constantly until it boils and thickens. Stir in margarine.
Cook beef and onion until meat is slightly browned. Drain. Add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Turn into pan. Cut cheese into 3-inch strips; place over meat. Bake at 425° for 20 to 25 minutes.
Rinse lentils. Combine lentils and water in a 4-quart Dutch oven. Stir cubed ham, carrots, onion, bay leaf, pepper, marjoram and garlic powder into lentils in the Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until lentils are tender. Stir in undrained tomatoes and parsley. Heat through. Discard bay leaf. Makes 6 servings.
Combine lime Jell-O, pineapple and sugar. Boil for 3 minutes. Let cool. Whip Dream Whip. Add cottage cheese. Whip well. Add the Jell-O mixture. Fold in pecans. Put in serving dish. Cover with Saran Wrap and refrigerate.
In a medium bowl combine first 5 ingredients. In a foil-lined baking pan, shape beef mixture into an 8 x 5-inch loaf. Bake in a 350° oven for 1 hour. Let stand 10 minutes before slicing. If desired, serve with tomato sauce.
Mix with pastry blender everytime you add something else. Start with drained tomatoes, then the chopped onions, green chilies, jalapenos, Crisco, olive oil and salt.
Mix cream cheese and crabmeat. Spread in dish, then top this with cocktail sauce. Eat with crackers.
Mix the first 5 ingredients well; add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake for 15 minutes at 375°.
In double boiler, melt chocolate bar and 1/2 cup peanut butter and set aside. Melt remaining 1 cup peanut butter in microwave only until soft. Place 1 package bake cups in muffin pans and fill 1/4 with chocolate mixture. Let stand in refrigerator until firm. Repeat with peanut butter and remaining chocolate (close enough to fool the experts). Makes about one dozen.
In saucepan mix sugar, vinegar, water, mustard seed, cinnamon and cloves. Add carrots, cover and simmer until carrots are crisp-tender. Add zucchini strips, return to boiling. Transfer mixture to bowl. Cover and chill at least 8 hours. Makes 3 cups.
In large bowl combine 2 cups flour and yeast. Heat milk, shortening and salt until warm. Add eggs. Beat at low speed with mixer about 1/2 minute, then continue beating at high speed for 3 minutes. By hand, stir in 1 1/2 to 2 cups flour to make a moderately stiff dough. Knead on floured surface for 8 to 10 minutes. Shape into ball. Cover. Let raise until double. Punch down and divide in half. Cover and let raise about 10 minutes. Roll out and spread with preferred filling. Place into prepared pans and let raise until double in bulk. Bake at 375° for 18 to 20 minutes. Yield: 24 rolls.
Melt butter over low heat and add flour gradually. Stir until no longer lumpy. Add next 6 ingredients gradually, stirring. Stir until no lumps are left; salt and pepper to taste. Stir until it comes to a boil, then lower heat. Cover and let it simmer until the potatoes are done. Makes 12 servings; 190 calories and 2 grams fat.
Cover 8-inch square baking dish with 1-inch of your favorite chili. Top with cheese. Mix cornbread mix with evaporated milk. Pour on top of chili and cheese. Bake at 400° until brown.
Take the chicken meat off bone and put broth in refrigerator to let fat separate. When ready to make soup, skim fat from broth and put in kettle. Heat to boiling and add the onion, celery and okra. Cook until barely tender. Add tomatoes and chicken, cut up. Season with chicken bouillon, salt and pepper. Add rice. This will make enough for 12.
Cover bottom of large baking dish with chicken pieces. Mix soup and sour cream and pour over chicken. Crumble crackers over mixture. Drizzle with melted butter. Bake at 350° for 35 to 45 minutes or until bubbly and tender.
Dip tomatoes and peppers into a pan of very hot grease until the skins burn loose; then remove peels and mash tomatoes and peppers. Brown the pork chops in about 2 tablespoons grease. Add tomatoes and mix when pork chops are thoroughly browned. Let simmer about 30 minutes. Add seasonings to taste (salt, pepper, garlic, paprika and chili powder).
Mix dry ingredients. Combine eggs and liquids in a bowl. Beat into dry ingredients. Cook on hot griddle using 2 tablespoons of batter for each pancake.
In skillet brown chops on both sides. Season with salt and pepper. Top chops with onions. Combine remaining ingredients. Pour over chops. Simmer 45 to 50 minutes or until done.
Peel, cut and cube the eggplant; leave soaking in water with salt for 15 minutes. Saute in pan 1/2 of the garlic in olive oil. Drain eggplant well and add to garlic. Cook until eggplant is soft. Dissolve the flour in 1/2 cup water, then add to eggplant. Stir until thickens. Mash with fork. Add the other 1/2 of garlic, salt and mayonnaise. Serve with onion pita bread.
Mix together; place in casserole and cover with grated cheese and bread crumbs. Bake at 325° or until crumbs are brown.
Combine all ingredients in a large bowl. Mix well. Pour into greased 9 x 13-inch pan. Sprinkle remaining chips on top. Bake in a 350° oven for 35 minutes.
Combine first 5 ingredients; heat and stir until combined and sugar melts. Freeze in shallow pans (such as jelly roll pans). May be made days in advance. When ready to serve, spoon out individual portions in large punch bowl. Pour 7-Up or ginger ale over the frozen portions. Keeps well in freezer for days or as long as it lasts.
Mix together all the ingredients; let stand in refrigerator for 1 hour and serve with crackers.
Mix graham cracker crumbs and butter. Press on bottom and 1/4-inch up sides of a 9 x 12-inch pan. Beat together cream cheese and sugar. Add eggs, one at a time. Beat well. Pour over shell. Bake at 300° for 50 minutes. Remove from oven. Let stand 10 minutes. Mix the last 3 ingredients well. Pour over cake. Refrigerate when cool.
Cut onion in small pieces and saute in 2 tablespoons of oil or butter for a few minutes. Then add the remaining ingredients. Form into meatballs and brown in oil or butter until done. Add meatballs to a can of golden mushroom soup and simmer a few minutes. Serve over your favorite noodles.
Heat oil in Dutch oven. Brown meat; add onions, garlic, Worcestershire, bay leaf, oregano, salt, pepper and 3 cups water. Simmer, covered for 1 1/2 to 2 hours or until meat is tender. Add potatoes and carrots and continue cooking about 30 minutes or until vegetables are done. Mix flour and cold water; stir into stew until thickened. Heat until bubbly hot. Add browning sauce if desired. Serves 8 to 10.
Mix well: Cream cheese, milk, peanut butter and sugar. Blend in Cool Whip. Fold into pie shell. Chill 1 to 2 hours.
Cream margarine and sugar together. Mix all dry ingredients together. Add eggs to creamed margarine and sugar. Add all dry ingredients. Roll into small balls about 1-inch in diameter. Place on greased cookie sheet. Bake at 375° for about 5 to 10 minutes. Roll twice in confectioners sugar while still warm.
In large bowl, cream together shortening, sugar and eggs with an electric mixer. Sift together flour, soda, baking powder, 1/4 teaspoon salt and cinnamon. Add to the cream mixture. Stir in apples and pecans (batter will be thick). Spread in a greased 9 x 13-inch baking pan. Bake at 350° for 40 to 45 minutes, until firm in the middle.
Quarter and boil chicken with salt, pepper and onion and garlic powders until done. Remove chicken. Let cool; strain broth. Add vegetables (celery, carrots and onion). Let cook until real tender. Debone chicken, cut into bite-size pieces. Add cream of chicken soup to vegetables and let dissolve. Add chicken and cooked noodles. Let simmer for 10 minutes, then serve.
Preheat oven to 350°. Combine all ingredients. Form into balls. Place on cookie sheet and bake at 350° for 15 minutes.
Combine cream cheese, olives, chilies and 1 teaspoon picante sauce. Spread on flour tortillas and roll up. Refrigerate at least one hour. Slice into 3/4-inch slices. Insert toothpicks and dip into picante sauce for serving. Makes 10 to 12 servings.
Mix ingredients together, except barbecue sauce. Shape into medium size balls. Place in 9 x 13-inch baking dish. Pour sauce over each ball. Bake at 400° for approximately 30 to 35 minutes.
Combine butter and oil in a large Dutch oven. Add onion and garlic; saute until tender. Stir in squash and chicken broth; cover and simmer 15 to 20 minutes. Spoon a third of squash mixture into container of electric blender and process until smooth. Repeat with remaining squash mixture.
Boil chicken until tender. Remove bones and skin. Place chicken in casserole. Pour melted butter over chicken. Mix flour and milk. Pour over chicken. Mix the soup and broth together. Pour over the other mixture. Cook in 350° oven until thickened.
Mix ingredients together. Roll into 1 large ball or 2 smaller balls. Roll cheese ball in chopped nuts.
Arrange yams in single layer in 12 x 8 x 2-inch baking dish. In a saucepan, stir together brown sugar, corn syrup, cream, margarine, salt and cinnamon. Stirring constantly, bring to boil over medium heat and boil 3 minutes. Pour over yams. Bake in 450° oven for 20 minutes, basting once.
Soak sugar and yeast in warm water until yeast dissolves. Add frozen grape juice. Mix together and pour in gallon jug. Fill up to neck with water. Place a wide neck balloon on neck of jug. When balloon goes down the wine is ready (about 30 days). Keep jug in a cool place.
Bring sugar, vinegar and catsup to a slow boil, mixing well. Mix a little cornstarch and water together and add to sauce. Use small amounts and repeat until desired thickness. This is excellent on anything you can put it on.
Boil potatoes with skin on. Peel and dice potatoes. Grate cheese, chop onion and pepper. Add all ingredients to potatoes, except corn flake crumbs and butter. Mix and pour in a 9 x 13-inch baking dish.
Mix syrup, cream and sugar in a pan and cook to firm ball stage. Pour over cereal mixture. Makes a large pan of bars.
Thoroughly combine and mix all the dry ingredients in a heavy 4-quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234° (to a soft ball stage). Remove from heat and add butter or margarine and vanilla. Do not stir. Cool at room temperature to 110°. Beat until fudge thickens and loses some of its gloss. Quickly spread on a lightly buttered 8 or 9-inch square pan, let cool and cut into squares.
Combine zucchini and onion in 12 x 7 1/2 x 2-inch glass baking dish. Add 1/4 cup water. Cover. Cook in countertop microwave oven, about 15 minutes or until zucchini is tender. Stir every 3 minutes. Drain.
Peel, slice and boil carrots until tender-crisp. Drain well. Add remaining ingredients. Refrigerate. Keeps well in fridge. Flavor gets better with age!
Cream butter and Crisco. Add 10x sugar 1/2 cup at a time. Beat in vanilla and milk.
Tear spinach leaves into medium pieces. Add tomato wedges, sliced onion rings and eggs; toss. Serve in salad bowls with poppy seed dressing. (Recipe in cookbook.)
Combine sugar and flour in bowl. Add eggs and buttermilk; stir until blended. Stir in butter and vanilla and pour in pie shell. Bake at 350° for 45 minutes or until set.
Add vanilla to margarine, then confectioners sugar and cream until mixture is fluffy. Add water to creamed mixture, then gradually add flour to mixture and last add your pecans. Shape dough into small balls, about 1/2-inch thick. Place rolls on ungreased baking sheet. Bake at 300° for 20 minutes. Do not brown! Take out and roll through some confectioners sugar as desired.
Shell peas and combine with onion, sugar, salt, mandarin peel and mint. Add a small amount of water, cover and cook until barely tender. Water should be evaporated when peas are done. Remove mint sprig, toss peas with butter, serve at once. Serves 4.
If not using croutons, trim, butter and cube slices of toast. Put half of bread cubes on bottom of buttered 9 x 13-inch pan. Saute green pepper, onion, celery and pimiento; mix with mayonnaise and cooked chicken. Spread mixture over bread cubes; then cover with remaining cubes. Beat eggs and milk together and pour over casserole. Refrigerate overnight. Bake for 1 hour at 350°. Remove; spread soup over casserole. Sprinkle cheese on top. Return to oven for 30 more minutes. Let stand 10 minutes before cutting into squares. Serves about 8.
In a Dutch oven, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese. Mix well. Cover and bake at 350° for 1 hour or until hot and bubbly. Sprinkle with the cheese just before serving. Yield: 16 to 20 servings.