HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add cheese, flour, sugar and other seasonings to corn. Mix well. Beat egg. Add to corn. Heat milk and add to mixture. Pour into baking dish. Cover with bread crumbs. Bake at 350° for about an hour or until firm.
Cook macaroni as directed on package. Drain. Brown ground beef and drain fat. Combine all ingredients except onions. Pour into greased 2-quart casserole. Cover and bake at 350° for 30 minutes. Uncover and top with French fried onions. Bake 5 minutes longer. Serves 4 to 6.
Cream the sugar, butter and cornstarch. Add eggs one at a time. Add milk, vanilla and nutmeg. Mix well. Pour in pie shells. Bake at 425° for 15 minutes; turn oven to 325° and bake 20 minutes longer.
In a large saucepan, brown ground beef; drain. Add garlic, parsley, basil, salt, tomatoes and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes, stirring frequently. Combine cottage cheese, eggs, pepper, parsley flakes and Parmesan cheese. Grease a 13 x 9 x 2-inch baking dish. Spread a thin layer of the tomato sauce in the bottom of pan. Place a layer of noodles in dish; spread 1/2 the cottage cheese mixture over noodles. Layer with 1/2 the Mozzarella; top with 1/2 the sauce mixture. Repeat process, topping with noodles and covering with sauce. Bake, uncovered, at 375° for 30 to 40 minutes. Serves 8 to 10. Freezes (before baking) well.
Melt butter in large saucepan. Saute leeks, onion, celery and scallions until soft. Blend in flour and cook for 5 minutes. While stirring, add stock and clam juice; simmer for 30 minutes. Stir in cream, wine, clams, potatoes and tarragon. Gently simmer for 10 minutes. Season to taste. Makes 10 servings.
It is unnecessary to follow ingredient proportions. Use available amounts of meat, potato and gravy. Season to taste. Line bottom of buttered baking dish with well beaten mashed potatoes (either hor or leftover). Add thick layer of meat and gravy, then layer of potatoes, until dish is full. Make the top crust of potatoes. Dot with bits of butter. Or, meat and gravy may be placed in lower part of baking dish with single thick layer of mashed potatoes for the crust. Stiffly beaten egg white may be folded into mashed potatoes before adding to meat, if desired. Bake in hot oven until potatoes are brown or if cold potatoes have been used, until thoroughly heated and browned. Crumbs, macaroni or rice may be substituted for potatoes.
Beat eggs until foamy. Then add sugar, one cup at a time while still beating. Mixture will become thick and creamy.
Pour sugar, syrup and water in a pan. Boil until it spins a thread or forms a hard ball when dropped in cold water. Remove from heat, then fold in a little of the egg whites. Repeat until you have used all the egg whites. Add vanilla and chopped nuts, if desired. Beat until mixture becomes stiff. Pour into greased pan or dish immediately. Garnish with walnuts, if desired. Cool.
Cut biscuits into fourths. Blend cinnamon and sugar; shake biscuits in this mixture. Layer in greased Bundt pan. Melt butter; blend with sugar and vanilla. Pour over biscuits. Bake at 350° for 35 minutes. Can be cut into third and baked in single layer cake pan.
Mix peanut butter and sugar. Stir in egg and vanilla. Shape into balls and flatten with fork on top with a Hershey's Kiss. Bake at 350°F for 12-15 min. Makes about 1 doz.
Combine cream cheese, sugar, milk and coconut in blender. Fold in one 8 ounce Cool Whip. Pour in graham cracker crust and freeze 4 hours.
Brown ground beef and onion in shortening. Pour off excess grease. Add soup and seasonings. Simmer 15 minutes or until thick. Cook macaroni; beat eggs and milk. Add to drained macaroni. Spread in a buttered dish. Top with meat sauce, then sprinkle with grated cheese. Bake at 350° for 20 minutes or until bubbly.
Beat egg whites until foamy. Gradually add sugar and beat until mixture forms stiff shiny peaks. Blend in flour and coconut; set aside. Combine remaining ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour 1/3 of batter into a greased and floured 10-inch Bundt pan. Spoon in coconut mixture and top with remaining batter. Bake at 350° for 50 to 55 minutes. Cool in pan about 15 minutes. Remove from pan and finish cooling on a rack. Top with glaze.
Preheat oven to 475°. Grease skillet or pan; place in oven to heat. Mix meal, flour and milk and add enough water to batter so batter will pour easily. Bake 18 to 20 minutes.
Slice apples in deep baking dish. Cover with 2/3 cup brown sugar, cinnamon and butter. Sprinkle cold water over all. Combine 1/2 cup brown sugar, flour, 1/2 cup butter and salt to form a crumbly mixture. Put on top of apples. Bake for 30 to 40 minutes or until apples are tender and crust a golden brown.
Melt butter in microwave. Combine other items in order in same pan. Pour into buttered pie pan (no crust). Sprinkle with chopped pecans, if desired. Bake at 300° for 28 to 30 minutes. Serve with ice cream or whipped cream.
Cream butter and cheese together with mixer until blended; beat in salt and flour until smooth. Cover; refrigerate 4 hours. Divide into 3 parts; form into balls. On lightly floured surface, roll out flat into circles 12 inches in diameter. Cut into 12 pie-shaped wedges. Roll each wedge from wide to small end. Place on greased cookie sheet with tips turned under. Bake at 350° for 30 minutes or until light golden brown. While butterhorns bake, mix remaining ingredients. Spread over tops. Cool completely.
Melt oleo in a 9 x 11 1/2-inch pan. Add remaining ingredients in order given, evenly making layers of each. Bake 1/2 hour in a 350° oven. Let cool thoroughly. Cut in 2-inch squares while still in pan.
Mix stuffing well and place on steak. Roll and tie securely. Set rolled steak in roast pan and place the bacon strips around the roll. Roast at 325° for about 1 hour, covered. Add 1/2 cup bouillon to the pan and bake, uncovered, for 30 minutes. Use drippings for gravy sauce.
Trim flowerets off broccoli; cut into pieces (or leave stems whole). Peel stems; cut in 1-inch rounds. Bring 1 inch of water to boiling in large saucepan. Add stems, cover and cook 5 minutes. Add flowerets, cover and cook 5 minutes more. If using whole stems, cook 10 minutes.
Saute margarine and onion. Add dressing mix. Line 9 x 9-inch pan with this, saving some for the topping. Mix soup, sour cream and zucchini. Pour this mixture over dressing mix in pan and put on the topping. Bake at 350° for 30 minutes.
Take front deer shoulder and place in oven roaster bag. Next, peel and cut the potatoes as desired. Then peel the onion and cut it in half. Then cut the carrots into small lengths. Place potatoes, onions and carrots in oven bag and then add about 1 1/2 to 2 cups of water. Season as desired. Close the bag and cook at 200° all night. This roast will be very tender and tasty. Enjoy!
Melt margarine and pour into casserole dish. Mix flour, milk, egg and sugar together and pour over melted butter. Pour peaches into mixture. Do not stir. Bake for 45 minutes at 425° or until brown.
Cook the ground beef, onion, garlic and green pepper over medium heat until beef is browned. Drain. Add remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 30 minutes, stirring often.
Put in greased casserole. Top with cheese. Bake at 375° for 20 minutes.
Combine potatoes, mushrooms, celery and soup and 1/2 cup cheese. Spoon into buttered 1 1/2-quart casserole dish. Arrange sausage on top of potato mixture. Sprinkle remaining cheese over top. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked. Drain well; return beef to skillet. Add beans, tomatoes, chiles and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. Meanwhile, spray 12 x 8-inch baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed cooking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Cover tightly with foil. Bake at 350° for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes until cheese is melted. Sprinkle with cilantro. Makes 6 servings.
Put butter and onion in baking dish and microwave on High for 30 seconds. Lay fillets over the onions and cover with mushrooms, pour wine over top. Cover baking dish with plastic wrap and microwave on High for 8 minutes, rotating dish 1/4 turn every few minutes. Meanwhile, mix flour, salt, cream and pepper; blend until smooth. Drain the hot liquid from fish into cream mixture and stir well. Microwave on High for 2 to 3 minutes. Remove hot liquid from microwave, add 1/2 teaspoon lemon juice to liquid and pour over fish. Take 3/4 cup of shredded cheese, sprinkle on fish and microwave for 2 minutes on High.
Put ingredients in a large clear salad bowl in the order given. Many items are optional. Smooth mayonnaise on top, completely covering other ingredients. Top with black pepper. Bacon bits may be added just before serving.
Mix together, then chill. Serve with strawberries, apples, pears or bananas.
Cook broccoli 3 to 4 minutes; drain. Beat eggs and milk together. Mix broccoli and ham; place in crust. Pour egg mixture over broccoli. Sprinkle cheese on top. Bake at 400° for 10 minutes, then bake at 325° for 20 to 30 minutes more.
Mix hamburger, onion, rice, catsup and chili sauce. Mix well and put into green peppers. Place in dish. Add more catsup over top. Bake at 350° for 45 minutes or until hamburger is brown and pepper is tender. Salt and pepper.
Season potatoes with salt, pepper and onion and set aside. Fry bacon until crisp. Stir in flour and cook, stirring constantly, for a minute or two. Add vinegar, water and sugar. Continue cooking and stirring until mixture bubbles. Pour over potatoes and toss gently. Tastes best served warm. Serves 4.
Combine water, 4 tablespoons butter and seasoning packet from stuffing; bring to a boil. Remove from heat. Stir in stuffing crumbs; let stand 5 minutes. Spoon stuffing around inside edge of lightly buttered 13 x 9 x 2-inch baking dish, leaving well in center. Place broccoli in well; set aside. Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Stir in bouillon. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream cheese and salt, stirring until smooth. Stir in onion. Spoon mixture over center of broccoli. Sprinkle with Cheddar cheese and paprika. Cover with foil. Bake at 350° for 35 minutes; remove foil and bake 10 minutes longer.
Cook onions in oil until soft, then add all ingredients (except last 4 ) and cook (simmer) over charcoal for 30 minutes or more.
Brown beef with salt and pepper. Stir in mushrooms and sour cream. Pat unrolled crescent dough into 9 x 13 pan to form crust. Spoon hot meat mixture over crust. Top with cheese slices. Bake at 375° for 20 to 25 minutes until deep golden brown. Serves 5 to 6.
Soak gelatin and water. Melt together butter, sour cream and cream cheese. Stir until smooth. Add gelatin to this mixture. Finally, add sugar, nuts and raisins. Mold overnight and serve on crackers.
Wash blueberries and drain. Mix and sift flour with salt, sugar and baking powder. Beat egg and mix with milk. Stir egg and milk into the flour mixture. Add the berries and melted shortening. Mix well and pour into greased muffin pans filling them 3/4 full. Bake at 400° for 20 minutes. Makes 9 to 12 muffins. (Do not overmix the muffins, as it will cause them to tunnel.)
Saute onion and pepper in butter. Add rice, corn and soup. Mix well. Top with cheese. Bake at 350° for 20 minutes.
In a 13 x 9 x 2-inch baking pan, combine onions, cereal, peanuts and potato sticks. Melt butter or margarine over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300° oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 7 cups.
Combine all ingredients in saucepan, except fruit; boil until thickened. Pour while hot over fruit. This fruit salad will keep well several days and will not darken.
In sauce pan heat all of the above except the beets till thickened and then add beets and butter making sure all is heated through. Very good and adds color to you meal.
Combine ground beef, oats, egg, oregano, garlic powder and pepper. Shape into patties and cook to desired doneness. Combine yogurt, onion and dill weed and spoon over patties.
Mix together cabbage, carrots and onions and set aside. Brown the almonds and sunflower seeds in the butter. Set aside to cool. Blend together the Accent, sugar, oil and vinegar until all dissolved. When ready to serve, mix all together and then add the Ramen noodles that have been broken up.
Boil noodles until at your desired tenderness. In a separate pot, heat soup, milk and tuna until lukewarm. Finally, mix together and serve.
Brown meat. Add tomato sauce, water, taco mix, and onion. Bring mixture to a boil. Add spaghetti. Reduce heat and simmer covered until spaghetti is tender, about 25 to 30 minutes. Stir frequently. Sprinkle with cheese and serve.
Cream together first 3 ingredients. Add flour, mix and make 24 small balls out of mixture. Press balls into ungreased mini muffin pan, forming a cup, in each. Mix together last 4 ingredients and place 1 teaspoon into each muffin cup. Bake at 350° for 30 minutes.
Cook macaroni according to directions and drain. Shred cheese and stir in hot macaroni until all is melted. Stir in margarine. Add eggs, one at a time and mix thoroughly. Add milk and mix thoroughly. Season to taste with salt. Bake at 325° for approximately 40 minutes or until custard is set. (Take care not to overbake.)
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts. Drop by spoon onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy, 12 to 13 for crisp cookies.
Cut steak into serving portions. Salt and pepper to taste. Roll in flour. Sprinkle paprika on each side. Brown in margarine.	When all the steak is browned on both sides, remove from skillet. Wash skillet. Brown onion in 1/2 stick of margarine.	Add steak to skillet after sprinkling each side with a small amount of soy sauce. Cover. Cook on low for 1 hour.
Brown hamburger and drain excess fat. Add sauce, water, seasoning and sugar. Cover and simmer 10 minutes.
Cream sugar and oil; add eggs. Add flour, nutmeg and cinnamon; stir. Add vanilla, coconut, pecans and apples. Bake in a Bundt pan at 375° for about an hour.
Partially freeze a 3 pound piece of lean beef for easier slicing. Slice thin (1/4-inch thick) in long strips. Remove all fat as you slice (or it will taste rancid).
Combine corn, cucumber, onion and tomatoes in salad bowl. Blend sour cream with mayonnaise and remaining ingredients. Add sour cream mixture to corn mixture. Toss to coat vegetables. Chill thoroughly. Spoon onto lettuce. Makes 6 to 8 servings.
Sift together flour and salt. Add margarine and vanilla and mix well. Add nuts. Roll in 1-inch balls. Put on ungreased cookie sheet and bake for 25 minutes at 325°. Roll in powdered sugar and place on wax paper to cool.
Spray rice cooker with Pam. Add all ingredients. Mix well. Cook until rice is done. Fluff with fork. Jambalaya can be cooked in Dutch oven, on stove as you would cook rice.
Melt margarine. Cook broccoli, ham, celery, peas, carrots, onion, salt, marjoram and pepper for 10 minutes. Stir in mayonnaise and milk. Add cheese. Cook until it melts.
Combine all ingredients. Put in a 9 x 13 x 2-inch baking dish. Bake at 350° for 40 minutes. Cook a little longer, if needed.
Mix catsup, brown sugar, vinegar and garlic powder together. Reserve one-half of catsup mixture and set aside to be sued later on top of loaf. Combine bread crumbs and 1/2 catsup mixture. Add onion, green pepper, salt, black pepper, egg, Worcestershire sauce and hot sauce; mix well. Add one teaspoon catsup mixture to bread crumb mixture to moisten; let stand for a few minutes for flavors to blend. Add turkey and place in greased 1 1/2-quart casserole or greased 9 x 5 x 2 1/2-inch loaf pan. Pack mixture and spread the reserved catsup mixture on top. Bake at 350° for 1 hour and 15 minutes. Let stand in pan for a few minutes before slicing and serving. Yields 12 servings.
Blend the first four ingredients. Add butter, egg and pineapple. Drop mixture from spoon onto cookie sheet. Top with mixture of 1/2 teaspoon sugar and 1/2 teaspoon nutmeg. Bake at 375° for 10 minutes. Makes about 40 cookies.
Add egg noodles to boiling, salted water along with the 2 teaspoons of vegetable oil. Stir occasionally. Cook for 4 minutes. Add the snow peas or vegetables. Bring to a boil again. Boil 2 to 3 minutes longer or until pasta is tender, but still firm to the bite and the snow peas or vegetables are brightly colored. Drain snow peas, vegetables and pasta. Rinse with hot water. Add oil, butter and garlic to the pan in which the pasta was cooked. Heat 1 minute. Add drained pasta and snow peas or vegetables to the garlic mixture in the pot. Toss until pasta is coated with the garlic butter. Serve immediately with Parmesan cheese sprinkled over all.
Place ice cream sandwiches in a shallow dish. Cover with about an inch of Cool Whip. Drizzle caramel topping over Cool Whip. Sprinkle Toffee Bits on top. Freeze. Remove from freezer and serve.
Prepare cake according to the normal directions and bake. While the cake is still warm, prepare Jell-O, using 1 cup of boiling water and 1 cup of ice cubes. With a meat fork, punch holes in cake and pour Jell-O over cake. Cool the cake. After cooling, spread Cool Whip over cake and top with cherry pie filling. Refrigerate and serve cold.
Beat eggs; add slowly, beating constantly, the sugar, then stir in the milk, shortening, sifted flour, resifted with baking powder, cinnamon or lemon rind and salt. Add 1/4 teaspoon of nutmeg (if desired). Mix moist and dry ingredients.
Mix ingredients. Cut muffins in half and spread crabmeat mixture over 12 muffin halves. Freeze for 10 minutes. Cut each into 8 canapes. Refreeze until ready to serve (maximum 1 month). Bake at 350° for 20 to 25 minutes or until bubbly.
Drain pineapple well; add Jell-O. Mix well; add cottage cheese. Mix, then add Cool Whip. This can be used as a salad or dessert.
Saute onions and celery in margarine until tender. In a large bowl, combine thawed broccoli, rice, soup, water, cheese and milk. Add onions and celery (including margarine). Mix and pour into casserole dish. Bake at 350° for 30 minutes.
Grind orange and cranberries together; add sugar. Allow to stand an hour or more. Mix Jell-O in hot water. When thoroughly dissolved and cool enough to be syrupy, add orange and cranberry mixture and chopped walnuts. May also add celery and crushed pineapple. Pour into a casserole or mold and chill for several hours. Serve on lettuce leaves and top with mayonnaise. Makes 10 to 12 servings.
Line cookie sheet with foil, then line with Club crackers. Boil butter and brown sugar at least 3 minutes. Remove from heat and add nuts (optional). Immediately pour over crackers. Bake at 350° for 7 minutes, then sprinkle with chocolate chips; when soft, spread evenly.
Salt and pepper meat. Put a little mustard on meat and meat tenderizer also. Let stay in refrigerator for a few hours. Saute onion and mushrooms in garlic and butter. Brown meat in drippings. Add soup and other ingredients. Cook over low heat about 30 minutes until meat is tender. Add sour cream last and garnish with parsley.
Cream butter and sugar, stir in vanilla. Combine about 2 tablespoons flour with nuts, toss to coat well. Add nuts and remaining flour to creamed mixture. Roll small amount of dough into the shape of dates. Place on baking sheet, bake at 350° for 10 to 15 minutes. Remove from pan and roll in powdered sugar. Makes three dozen. (These keep well and are so-o-o good.)
Boil sugar, syrup and creamer in a saucepan to soft ball stage. Cool to lukewarm, about 30 minutes. Add vanilla. Stir until begins to thicken. Add fruit and nuts. Press into buttered pan. Work quickly. When cool, cut in squares.
Combine raisins, water and soda and soak overnight. Cream oil and sugar. Add beaten egg. Add raisins and nuts. Mix well. Add flour and salt; mix well. With Pam, spray 5 clean vegetable cans. Fill cans halfway with mixture. Bake at 350° for 1 hour. Test with toothpick.
Cook cabbage and onion in butter until soft. Season as desired. Add cooked noodles and toss.
Let margarine and cheeses soften. Mix together with garlic salt. Shape into ball. Refrigerate to harden. Roll in chopped nuts.
Sprinkle gelatin in cold water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and stir in apricot nectar.
Heat olive oil in 5-quart Dutch oven. Add garlic, onion, celery and parsley; saute until tender. Add ground beef and brown, stirring occasionally. Drain off drippings; reserve 3 tablespoons. Add reserved drippings to meat mixture. Stir in tomato paste, tomato sauce, water, chili powder, cayenne pepper, salt and pepper. Bring to a boil; reduce heat and simmer for 1 hour. If desired, add red beans during last 15 minutes. Let stand overnight and serve with cheese, onion or lettuce condiments. Makes 8 to 10 servings.
Mix rice, Ro-Tel tomatoes, garlic salt, onion salt and chili powder. In separate bowl, mix sour cream and green chilies. Layer half of rice mixture in large casserole dish. Cover with cheese. Spread sour cream mixture over cheese. Top with remaining rice mixture. Heat in oven until hot and bubbly. Garnish with black olives or green onions or chopped tomatoes, if desired.
Cream shortening and sugar. Add eggs and vanilla; beat well. Sift flour, baking powder, soda and salt together. Add to cream mixture alternately with sour cream. Stir in apples. Pour in greased and floured 9 x 13-inch pan.
Mix dry ingredients. Bring oleo, water and oil to boil. Add to dry ingredients along with eggs, vanilla and milk. Mix all ingredients well and pour into greased, well-floured cake pans. Bake at 350° for approximately 25 to 30 minutes.
Brown meat and onions; add tomato sauce, Mexicorn, carrots, chili powder and garlic. Simmer for 15 to 20 minutes. Mix cornbread per instructions. Put meat mixture in 12 x 7 x 2 1/2-inch baking dish. Spoon cornbread over top of mixture. Bake in 375° oven for 25 to 30 minutes.
Soak gelatin in cold water. Scald milk in top of double boiler. In a bowl, combine sugar, cornstarch and salt. Mix well. Add to scalded milk and cook until mixture is thick and smooth, about 15 minutes. Stir a small amount of the mixture into beaten egg yolks. Add egg yolk mixture to remaining mixture in boiler. Cook a few minutes longer. Add butter and gelatin. Stir. Cool and then add vanilla. Fold in whipped cream and pour into baked pie shell. Sprinkle generously with nutmeg. Refrigerate until ready to serve. This pie can be frozen.
For thinner chili use larger can tomato sauce and add 1/2 cup water.
Chop tomatoes; cover with hot water and soak until needed. Cut chicken into bite size pieces. Cook onion in olive oil until lightly browned, then toss in chicken and garlic. Cook about 10 minutes. Remove chicken from skillet; add flour and broth. Heat until bubbly. Drain tomatoes and add them to sauce. Add remaining ingredients. Return chicken to pan. Serve over linguini.
In a greased 9 x 13 x 2-inch baking dish, layer in thirds the noodles, ham and cheese. Mix soup with sour cream, pepper, onion and peas. Spread over top of layered ingredients; mix together. Bake for 45 minutes in a 350° oven.
Mix together all ingredients and let set, covered, overnight in refrigerator. Serve the next day.
Sift dry ingredients together. Add sugars. Mix with oil and pumpkin, stirring until well combined with electric mixer (use slow speed). Add eggs, one at a time, blending thoroughly.