HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook carrots, onions and celery together until tender; cook broccoli 5 minutes. Drain vegetables when cooked and save juice for other use such as soup, etc. Combine cooked vegetables in large casserole. Heat can of soup slowly and combine with some of the drained juice. Pour this over vegetables. Heat in moderate oven. When thoroughly heated, top with grated cheese and a few bread crumbs until browned. Add salt if desired. Serve.
Mix margarine, sugar, salt and vanilla. Add flour and nuts. Be sure the mixture is well mixed together. Press into balls the size of a walnut and roll in hand until about 2 inches long. Place on an ungreased cookie sheet and bake in 350° oven for 20 minutes. Cool completely and roll in powdered sugar.
With electric mixer, beat cream cheese until smooth. Blend in chilies, taco sauce, chili powder, paprika, onion, garlic powder, taco seasoning and black olives. Spread on flour tortillas. Roll up tight as possible. Refrigerate in storage bag approximately 4 hours or longer. Slice in 1/2 to 1-inch pinwheels.
Mix together eggs, sugar and baby food. Add pineapple, raisins, oil, flour, baking soda, cinnamon, salt, vanilla and walnuts; mix well. Pour into 2 round cake pans. Bake at 350° for 1 hour. Cool.
Combine flour, baking powder, sugar, salt, raisins and caraway seed. Mix well. Combine buttermilk and soda. Add to dry ingredients and mix well. Add water gradually while stirring to form a soft dough. Spoon into greased 10-inch tube pan. Bake for 50 minutes at 400°.
Beat Crisco, eggs and sugar until fluffy. Add salt, soda and flour; mix, then add buttermilk, vanilla and almond. Bake at 350° for 25 to 30 minutes in sheet cake pan. Ice while hot.
Be careful in your selection; do not choose one too young. Take one who has been reared in a good moral atmosphere. Some cooks keep theirs in hot water; others insist on keeping them in a pickle. This ends to make them sour and sometimes bitter. Even poor varieties may be made tender and good when garnished with patience, sweetened with smiles and flavored with kisses. Keep them warm with a steady fire of devotion. When treated as directed, they will keep for years!
Combine first 5 ingredients. Add coconut, pecans and raisins. Pour into a 9-inch unbaked pie crust. Bake at 325° for 35 to 40 minutes.
Wash chitterlings thoroughly. Remove excess fat and grit. Place in a large pot with vinegar and seasonings. Cover with water. Bring to a boil. Place lid on pot and simmer 3 or 4 hours until tender. Serve with spaghetti, cornbread and slaw.
Cook ground chuck and chopped onion together until done. Then add rest of ingredients and simmer. Serve over Fritos and top with grated cheese.
Preheat oven to 325°. Brown sausage in skillet; drain. Break eggs into 9 x 13-inch baking pan. Prick yolks; do not stir. Layer sausage and cheese over eggs. Pour whipping cream over top. Bake for 45 minutes or until set.
Cook deep-dish pie shell and let cool. Mix cream cheese with Pet milk. Spread this over cooled pie shell. Mix together 1 cup strawberries and 1 cup sugar in saucepan and let come to a boil. Mix cornstarch with a little water and pour into boiling mixture. Cook until thick. Let completely cool! Put 3 cups strawberries in blender and rinse. Pour 1/4 cup sugar over these strawberries to sweeten. Add drained whole strawberries to crust. Pour cooked, cooled mixture over the whole strawberries. Top with Cool Whip.
Cut cabbage in half and boil for 15 minutes in salted water. Rinse in ice cold water to halt the cooking. Slice. Line a baking dish with half of the bacon. Cover with cabbage. Sprinkle with salt, pepper and allspice. Add stock to cover the cabbage. Cover with bacon strips. Cover. Bake at 325° for 45 minutes to 1 hour.
In mixing bowl, combine flour, baking powder and salt. Beat egg yolks lightly; beat in milk and oil. Add egg yolk mixture to flour mixture. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture, leaving a few fluffs of egg whites. Put 1/4 to 1/2 cup on hot waffle iron and cook until done.
Combine crab meat, half and half, lemon peel and butter and bring almost to a boil.
Preheat oven to 325°. Coat bottom and sides of 2-cup souffle dish or two 10-ounce cups with butter (1 tablespoon of butter). Melt 2 tablespoons of butter and chocolate in saucepan. Add flour and stir until smooth, stirring continuously. Gradually add milk until thick. Add salt and remove from heat.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. In bowl, sift dry ingredients. In another bowl, mix zucchini, nuts and raisins. Now you are going to mix all in one bowl: beat eggs, sugar and oil until smooth. Stir in flour until smooth. Add zucchini. Mix until well combined. Bake 55 to 60 minutes. Cool pans 10 minutes before slicing.
Partially cook sausage, celery and onions. Stir in rice, soup and water chestnuts. Put into baking dish. Add water. Mix. Cover. Bake at 350° for 45 to 60 minutes or until rice is tender. Yield: 12 to 16 servings.
Cook carrots in salted water until tender. Drain and cool. Alternate layers of carrots, peppers and onions. Mix rest of ingredients and pour over vegetables. Cover and refrigerate overnight. Do not dilute the soup. Stir prepared mustard into soup before adding other ingredients or mustard may not mix well.
Cook until it forms a ball in cold water, about 20 to 25 minutes. Stir the whole time while cooking.
Heat oil in a large skillet; add sausage and brown well, about 5 minutes. Drain fat. Add chicken, onion and green pepper and cook 5 minutes longer.
In a large bowl, chop 10 eggs. Add potatoes. In blender, mix milk, mustard, salt, pepper and onion. Add mayonnaise and vinegar. Blend until just blended. Pour over potato-egg mixture. Mix well. Cover and chill. When ready to serve, slice the remaining eggs and lay on top. Sprinkle with paprika and parsley.
Sprinkle orange Jell-O on the cottage cheese. Let stand a few minutes, then stir in. Fold in Cool Whip. Then stir in pineapple and oranges. Let set in refrigerator 1 hour to thicken.
Sift dry ingredients together except sugar. Cream butter and sugar; add eggs and vanilla. Stir thoroughly and fold in dry ingredients and nuts. Bake at 350 degrees until done.
Brown sausage in large skillet. Pour off excess fat. Add pepper, onion and celery; saute in skillet with sausage. Combine soup mix and boiling water in a large saucepan. Stir in rice. Boil for seven minutes. Mix all together and bake at 350° for one hour or longer.
Drain fruit. Beat cream cheese until fluffy. Blend in sour cream, sugar and salt. Fold in fruit, marshmallows and pecans. Freeze and cut in squares to serve.
Cook potatoes until tender. Drain. Mash potatoes and mix in sour cream, softened cream cheese, 1 tablespoon butter, onion salt and pepper. Gradually beat in enough milk to make potatoes fluffy and light. Turn into a greased 1 1/2-quart casserole. Cover with foil. Chill up to 24 hours. To serve, dot with remaining 1 tablespoon butter and bake, uncovered, at 350° for 45 minutes or until heated through. Makes 6 to 8 servings.
Mix the ingredients in a large bowl at low speed until moistened, then beat at medium speed for 2 minutes. Grease and flour a 9 x 13-inch pan. Pour batter in this and bake in preheated oven at 350° for 45 minutes. Cool in pan 15 to 20 minutes. Fill and frost with Coconut Cream Cheese Frosting.
Combine egg yolks, milk and lemon juice. Mix well and pour into pie shell. Beat egg whites until firm. Add sugar and beat until fluffy. Pile lightly on pie filling. Bake at 325° until lightly browned, about 15 minutes.
Bringer broth and ginger to a simmer, simmer for 20 minutes and remove ginger. Add soy sauce and salt to taste. Combine cornstarch and water, mix into smooth paste. Whisk paste into a the hot chicken broth. Simmer for 1 minute, until it sightly starts to thicken. Add onions and cilantro. Pour eggs from bowl in a steady stream into the simmering broth. Swirl the broth so it is moving in a circle as you pour in the beaten egg. Don't stir the broth for 45 seconds to 1 minute so the eggs have a chance to set. Lightly use whisk to break up eggs. Serve hot. Makes 6-8 servings.
Salt, pepper and flour chicken. Brown in oil. Remove. In butter, saute onion, pepper and celery. Add lemon juice and brown sugar. Mix all ingredients with the onion soup. Pour over chicken and simmer 15 to 20 minutes. Sprinkle with nutmeg and sugar. Serve warm. Garnish with lemons.
Line crock-pot with beef; place chicken on top of beef. Combine soups and sherry. Pour over meat. Cook on low 6 hours or high 3 hours. May add water chestnuts and mushrooms. Serve over rice or noodles.
Cook onion and oleo together. Dump into baking dish along with all other ingredients, being sure to crumble up corned beef. Stir well. Bake at 350° for 30 minutes. Serves 3 to 4.
Slice cukes; sprinkle on salt. Let stand 2 hours. Drain. Add the remaining ingredients. Let come to a boil. Seal hot.
Mix all together. Crumble crackers on top. Bake at 350° until solid.
Combine above ingredients and marinate for 3 to 4 hours. Grill for approximately 5 - 7 minutes, turning halfway through cooking time. Serve with "Stone Country Honey cup Mustard" cut with a small amount of white wine for dipping.
Cook sugar and milk to ball stage. Remove from heat. Add peanut butter, vanilla and butter; mix well. Pour into buttered pan. Let cool and cut into pieces.
Use a piece of Reynolds Wrap large enough to seal over the roast. Place roast, adding salt and pepper to both sides, in the center of wrap. Add Lipton and mushroom soup. Seal Reynolds Wrap over roast. Bake in 350° oven for 2 1/2 hours.
Mix the ingredients and pour in casserole dish. Spread crumbled Ritz crackers and pats of butter on top. Heat in 350° oven for 30 minutes.
Slice partially frozen steak into 1/4-inch slices. Combine water, cornstarch, sugar, lemon juice, soy sauce, salt and bouillon cube; stir well and set aside.
Coat meat generously with a mixture of flour, mustard, paprika, 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Brown meat well in hot shortening. Dissolve bouillon in 2 1/2 cups boiling water. Combine beef, bouillon and onion in a 2-quart casserole. Cover and bake at 375° for 1 1/4 hours. Stir in vegetables and parsley. Bake 15 minutes longer. Remove from oven. Increase oven temperature to 450°. Place buttermilk biscuits, overlapping, around edge of dish, atop hot meat mixture. Bake, uncovered, until biscuits are golden and vegetables are cooked. Serves 6 to 8.
Cream butter and 2 tablespoons sugar; add egg yolks and mix. Add flour. Dissolve yeast in lukewarm milk. Add to mixture and mix well with hand. Put in refrigerator covered. (Let stand in refrigerator overnight.) In morning, divide dough into two and shape into balls. Meanwhile, beat egg whites stiff, adding 3/4 cup sugar to egg whites. Chop walnut meats.* Roll out dough; spread with egg whites and sprinkle walnuts. Roll up like jelly roll. Place on greased pan and let rise 2 hours. Bake at 325° to 350° for about 25 minutes.
In large bowl, combine all ingredients. Beat 4 minutes. Turn batter into 2 loaf pans. Bake at 350° for 40 to 50 minutes.
Fry noodles in olive oil, stirring constantly until golden brown. Add celery, onion, mushrooms, garlic, tomatoes, wine, water and raw ground beef. Cook on medium heat until vegetables are tender and ground beef is cooked. Then add cheese, 1 slice at a time, mixing well. It's ready and it's good.
Cook chicken until tender and starts to fall off bone. Remove from heat and let cool. Remove the bones and gristle. Cut meat into 1/2-inch cubes. Mix with celery, eggs and pickles; add salt and pepper. Mix mayonnaise and salad dressing together very well. Mix this into the first mixture. If you want to add a touch to that, add 1/2 cup mellow apples (cut fine).
Combine flour and salt. Work into this thoroughly two tablespoonfuls of lard, and wet with cold water. Roll out thin, enough for one pie. Pastry should be handled as little as possible, and placing it on ice or in a very cold place will make it flaky.
Combine blueberries, sugar, cornstarch and salt. Bring to a boil on low heat. Add margarine. Cook until thick. Pour mixture into crust. Let cool. Chill until set. Top with Cool Whip. Chill 1 hour before serving.
Cut steak into bite-size pieces, making sure to cut all fat off. Tenderize, salt, pepper and flour meat. Brown the meat and 1/2 of onion, chopped. Drain off grease. Combine soups and sour cream; add to mixture. Mix chives and parsley flakes into mixture and heat slowly for an hour (or longer, if needed). It can simmer several hours without hurting it. Pour over rice or noodles. Serves 12. Will freeze well.
Clean beans and rinse thoroughly. Soak overnight in water or soak in hot water for 3 hours. Put all ingredients in kettle and cover. Cook over low heat until beans are tender, about 3 hours. Stir beans occasionally. For thicker beans, cook with cover off the last half hour.
Mix Jell-O according to package directions and allow to partially set. Stir in other ingredients and allow to set until firm.
Cook broccoli according to directions on package. Arrange in the bottom of a casserole dish. Boil the chicken in salted water until cooked. Lay the chicken over the broccoli.
Mix ground meat, onion, garlic, salt and pepper in pot. Brown well. Add taco sauce and simmer for 15 minutes. Spoon small amount of mixture onto center of tortilla. Follow by small amounts of red beans, tomatoes, green onions, sour cream and cheese. Fold tortillas in 3 to form burrito. These may be filled with vegetables, meat or whatever is leftover in the refrigerator.
Boil cauliflower until tender. Drain. Saute onion in butter. Add mushrooms and cook 5 minutes on medium heat. Add shrimp, salt and pepper to mushroom mixture. Cook 10 minutes. Add soup and cheese. Cook 10 minutes more. Mixture will be thick. Stir while cooking. Pour over cauliflower and sprinkle with parsley.
Cream cheeses and add mayonnaise. Fold in whipped cream and 1 tablespoon lemon juice. Add 2 buttons garlic and let stand several hours. Remove garlic and add salt and paprika.
Preheat oven to 350°. Butter bottoms only of a 9 x 5-inch loaf pan and set aside. Beat butter, sugar, orange peel and vanilla in a large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 2 1/4 cups flour and remaining dry ingredients. Alternate with buttermilk to butter mixture, beating at low speed until just blended. Toss rhubarb with remaining 1/4 cup flour. Fold into batter with nuts. Turn into prepared pan, spreading evenly. Bake until wooden pick comes out clean, about 1 hour and 20 minutes. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Mix Wesson oil, sugar, celery and olives and pour over other ingredients. Marinate at least overnight. Longer it marinates, better it is.
Spread roll dough out on greased cookie sheet. Press dough to fit pan. Bake until light brown. Mix cream cheese, mayonnaise and dressing mix. Spread on cooled baked dough. Place vegetables on top of cream cheese mixture. Add grated cheese last. Refrigerate for at least 1 hour. Cut into squares and serve.
Combine soup and cream cheese in pot. Heat until blended. Add remaining ingredients; mix well. Pour into a greased mold. Chill 24 hours. Unmold and serve with crackers or rye bread rounds.
Blend together oil and sugar. Add all other ingredients. Bake in greased broiler pan at 350° until brown, about 30 minutes.
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead.
Combine first 5 ingredients, mixing well. Set aside. Melt butter in a 13 x 9 x 2-inch baking dish. Dredge chicken pieces in pecan mixture and place chicken in melted butter. Bake, uncovered, at 350° for 30 minutes. Turn chicken over. Cover and bake an additional 30 minutes or until done.
Beat eggs, sugar, vanilla and salt together with electric mixer. Add milk, ginger ale and ice cream. Serve.
In chilled bowl, beat cream, confectioners sugar and vanilla until stiff. Refrigerate.
Put milk and instant pudding mix into Tupperware bowl or pitcher with lid. Shake until pudding is thick. Crumble cookies and layer bottom of pan with cookies. Pour pudding over it. Top with Cool Whip. A small package of pudding and Cool Whip will serve 4 to 6 people. Great for camping; very little mess.
Toss all ingredients, except cheese and bread crumbs. Place in pan and top with cheese and bread crumbs. Bake 30 minutes at 350°.
Mix cake mix and dry yeast, then in separate bowl, combine water and salt. Stir in dry mixture. Gradually work in flour to make soft dough that can be handled. Cover. Set in warm place for 1 hour. Punch down to shape into rolls. Brush with oil or butter and place on greased sheet to rise for 2 hours. Bake in 400° oven until golden brown.
In saucepan, boil potatoes until tender. Cool, peel and dice. Place in a large mixing bowl and add remaining ingredients except eggs. Mix well. Dice 4 eggs and stir in mixture. Slice remaining eggs and use to garnish top of dish. Sprinkle dash of paprika on top. Serves 10.
In 10-inch frypan, saute green pepper and onion in 1 tablespoon of soy sauce. Add mushrooms and saute until they are hot. Add Little Smokies and stir until heated thoroughly. Add alternately the rice and a small amount of soy sauce. Stir until thoroughly heated. Serve hot.
Fry bacon until slightly brown. Remove bacon from skillet and fry the beaten egg in bacon fat. Set aside. Add cooked rice and fry for 5 minutes. Mix thoroughly. Add all other ingredients, cooked bacon and seasonings. Garnish with scrambled eggs, ham and green onion.
Mix together vegetables, cheese, mayonnaise and onion. Pour into a 2-quart baking dish.
Prepare potatoes as directed on box and place in a 9 x 13-inch pan. Cook broccoli, drain and place on potatoes. Boil chicken breasts. Place on broccoli. Mix the mushroom soup with the sour cream. (You may use chicken broth to dilute the cream and soup mixture.) Spread or pour the creamy soup over the chicken and broccoli. Sprinkle with cheese and bake in oven 30 to 40 minutes at 350°.
Mix Bisquick and sugar, then add milk and eggs on medium speed until thoroughly blended. Bake at 400° for approximately 13 to 15 minutes. Cool and then slice into 2-inch squares. Top with peaches and Cool Whip and serve.
Heat oil in a large frying pan and saute beef and onion until the meat changes color. Add bread crumbs, tomato puree and sauce, garlic, salt, sugar, oregano and basil. Simmer gently, covered, for 20 minutes. Meanwhile, cook the spaghetti according to directions on the package. Drain and serve with meat sauce and top with Parmesan cheese. Serves 4.
Pour carrots with liquid from 1 can in medium saucepan. Sprinkle sweetener over and add butter. Bring to a boil and cook over medium heat until all of the liquid is gone. Stir occasionally. Add 1 tsp. butter when liquid is gone to glaze the carrots.
Cream oleo and sugar. Add eggs and mashed bananas. Add flour, buttermilk and Pet milk alternately. Add vanilla and mix well. Stir in nuts. Pour in well-greased loaf pan. Bake for 1 hour at 350°.
Mix first 4 ingredients. Melt Velveeta cheese and pour into mixture. Crumble tortilla chips slightly.
Layer in bowl in order listed: graham crackers, banana, crushed pineapple, strawberries, vanilla pudding and Cool Whip. Chill about 1 hour. Contains 270 calories.
Grease a 9 x 13 inch pan; spread half the stuffing in the bottom, spread chicken mixture over the dressing. Mix together 3 eggs and 2-1/2 c. milk; pour over the chicken. Spread remaining stuffing over egg mixture. Before baking spread 2 cans of cream of chicken soup over top. Bake in preheated 350°F oven for 50 minutes.
Sift flour, soda, salt and cinnamon together. Cream white and brown sugar together with oil. Add eggs and mix. Add flour mixture and beat. Mixture will be thick. Fold in apples and vanilla. Nuts can be added if desired. Pour into greased and floured tube pan. Bake 1 hour at 325° to 350°.
Sift together the dry ingredients. Add eggs, crushed pineapple, oil, sugar, vanilla and zucchini. Mix well. Add 1/2 cup chopped nuts. Grease and flour bottom of loaf pans. Bake at 350° until done. Makes 2 loaf pans.
Line a 2-quart casserole with partially cooked ground beef. Place vegetables on top of beef, cover with undiluted soup, then top with potatoes. Bake at 350° for 30 to 35 minutes.
Mix red hots and Jell-O in water. Add applesauce. Put in Jell-O mold or dish and refrigerate.
Mix sugars, eggs, oil and butter, then add cream of tartar, vanilla, salt and soda. Then add flour. Roll cookies in balls and then press down with fork on greased cookie sheet. Bake 8 to 12 minutes in 350° oven.
In large saucepan, combine the rice, onion soup mix, cream of mushroom soup, cream of chicken soup and milk. Pour into a 9 x 13-inch pan. Add pieces of chicken. Cover pan tightly with foil. Bake at 350° for 2 1/2 hours. Do not peek!
Mix together eggs, sugar and oil. Add salt, baking soda, cinnamon and flour. Stir in (one at a time) carrots, nuts and pineapple. Bake at 350° for 40 to 45 minutes.
Wash escarole and then boil 1 hour. Strain escarole, then boil noodles until done and then strain. Add noodles and escarole to chicken broth. Cook on low heat until broth is hot.
Mix eggs, sugar and oil. Add spice, salt, soda and vanilla. Mix in apples, flour and nuts. Bake in 9 x 13-inch pan 45 to 55 minutes at 350° or until well browned and top feels slightly crunchy.
Beat egg yolks in bowl until frothy. Add sugar, whipping cream and evaporated milk. Beat well until sugar is dissolved. Add vanilla, salt and half of the milk; mix well.
Mix all together the cake mix, eggs, sugar, sour cream and oil and pour 1/2 of batter in a 9 x 13-inch greased pan. Then mix brown sugar and cinnamon. Pour 1/2 of this mixture on top of cake batter and swirl in cake batter. Put remaining batter on top of this and then add remaining brown sugar and cinnamon mixture. Swirl into batter. Bake at 350° for 35 to 45 minutes. Take out of oven after baked. Punch holes in cake.
Beat eggs, sugar and salt; mix well. Add all liquids and vanilla. Freeze in hand turned or electric ice cream freezer.
Heat oil over medium heat. Stir-fry pork for one minute. Add pepper, onion and garlic; stir-fry for 2 minutes. In bowl, stir pineapple juice with cornstarch, syrup, vinegar, soy sauce and catsup. Add to wok and pineapple. Stir constantly, bring to boil over medium heat and boil one minute. Serves 4 to 6 people.
Sift together flour, soda, salt, cinnamon and nutmeg. Add sugar; stir to mix thoroughly. Make a well in the center of dry ingredients and add, all at once, the oil, eggs, water and pumpkin. Mix well. Add nuts. Pour batter into four 8 x 4-inch loaf pans, filling each half full. Bake at 350° for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean.
Combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until bubbly. Unwrap dough from crescent roll can and place flat over chicken mixture. Bake an additional 15 minutes or until golden brown.
Cook vegetables according to directions on package. Drain and set in dish. Crumble crackers, put in a bowl and add stick of melted oleo; mix. Cut cheese in cubed pieces and place over vegetables. Pour crackers and oleo mixture over vegetables and cheese. Bake in a 9 x 13-inch greased dish at 350° for 30 minutes.
Preheat oven to 400°. Put paper liners in muffin tins. Beat egg whites, oil and milk, stir in bananas. Mix all dry ingredients together. Stir in banana mixture until moistened. Fill muffin tins 2/3 full. Bake 23 minutes.
Sift all dry ingredients together in a large bowl. Add the rest of the ingredients. Mix and bake in 3 medium loaf pans at 350° for about 45 minutes.
Brown ground beef. Drain. Mix ground beef with mushroom soup. Place in casserole dish. Add Cheez Whiz on top and place Tater Tots on top. Bake at 350° for about 30 minutes.
Brown ground beef, bell pepper and onion. Season to taste with garlic salt, black pepper and Worcestershire sauce. Drain and combine with beans, sugar, mustard, catsup, Worcestershire sauce and barbecue sauce. Bake at 375° for 30 minutes.