HumbleIntelligence/food-ner-1-Million huggingface dataset:
Start to boil water with hamburger, onions, celery and bouillon cubes. When it has boiled for 20 minutes, add orzo. When it boils again, lower the flame and add other vegetables. Simmer slowly 3/4 of an hour more.
Peel and slice potatoes into 3/8-inch thick slices. Place slices into pan with cold water and 1/2 teaspoon salt. Bring water to the boil and simmer for 20 minutes or until tender, but not falling apart. Drain and set aside.
Mix all ingredients except rhubarb. Mix a little flour in rhubarb, then fold in cake batter. Pour in 9 x 13-inch loaf or oblong pan; sprinkle top with 1/2 cup brown sugar and 1 teaspoon cinnamon, mixed together. Nuts are optional. Bake at 350° for about 50 minutes, until done.
Mix all ingredients. Cover and refrigerate. Serve with meat balls, sausage, sliced ham or as a spread over cream cheese with crackers.
Mix sop and milk in buttered casserole. Add ham, cheese, elbow spaghetti, mushrooms and horseradish. Top casserole with cracker crumbs which have been tossed in butter. Bake at 350° for 45 minutes. Serves 4 to 6.
Combine dry ingredients in tall saucepan. Stir in milk and bring to a boil over medium heat, stirring constantly, until a soft ball stage. This is when a small amount dropped into a cup of cold water forms a ball. Set aside. Combine butter and vanilla. Beat until thick. Quickly add before it sets. Cool to room temperature.
In a large bowl, combine flour, sugar, baking soda and salt. In another mixing bowl, combine eggs, bananas, oil, buttermilk and vanilla; add to dry ingredients, stirring just until combined. Fold in nuts. Pour into a greased 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf.
Beat egg white to peak. Add sugar and vanilla slowly. Dip nuts in above mixture individually. Bake in 250° oven for 30 minutes, turn oven off, leave for at least 10 minutes.
Melt butter in electric skillet at 350°. Mix in sugar, peanuts, and syrup. Cook at 350° for about 10 or 15 minutes or until golden tan. Stir in 1 1/2 teaspoons baking soda. While mixture is still hot. The mixture will foam, so stir good. Pour mixture on tinfoil lined cookie sheet and spread quickly. Cool and break into pieces. Yield: 15 - 20 servings.
Mix crackers and 1/4 cup butter. Press into bottom and sides of 8-inch pie plate. Cook onion and mushrooms in 2 tablespoons butter until tender, but not brown. Put on top of cracker crumbs.
Mix all together and bake for 1 hour at 350°. I use casserole.
In small bowl, combine flour, baking soda and salt. In large mixer bowl, cream butter, granulated sugar, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in Nestle Toll House semi-sweet chocolate morsels.
Mix the dressing and onion and add to the chopped up spinach in a bowl. Add water chestnuts and also add bean sprouts. Then crumble cooked bacon on top. Serves 10 to 12.
Combine pecans, sugar and cinnamon in small bowl; set aside. Sift flour into medium sized bowl. Cut in butter until mixture is crumbly. Stir in sour cream until dough holds together. Divide into 4 balls, wrap in plastic wrap and refrigerate 6 hours. Sprinkle work surface with flour, then heavily with sugar. Roll one dough ball into a 10-inch round; divide into 8 or 12 wedges (depending on size crescent you want). Brush circle with beaten egg white. Sprinkle with 1/4 of the nut/sugar mixture. Roll into crescent, starting from the wide end, tucking the point underneath. Place 1 inch apart on ungreased cookie sheet. Brush tops with egg white. Repeat with each dough ball. Bake in 400° oven for 15 to 20 minutes until light brown. Remove crescents to cooling rack; drizzle with confectioners icing.
In a large saucepan, combine all ingredients except beans. Bring cabbage mixture to a boil while stirring. Cover and simmer 10 minutes. Add beans to cabbage and cook 5 minutes to heat through. Yields 4 servings.
Sift flour, measure 4 cups, then sift again with baking soda and salt. Cream shortening. Add sugar and eggs and beat until light and fluffy. Add milk and flour. Add nuts and fruits. Chill dough for several hours. Drop by teaspoonful about 2 inches apart on lightly greased baking sheet. Top with 1/2 red or green cherry or pecan half. Bake 8 to 10 minutes at 375°. Yields 8 dozen.
Cream together sugar and margarine. Add molasses and eggs. Mix well. Stir in dry ingredients. Mix well. Put 1/4 cup sugar into bowl. Pinch off ball of dough about the size of a walnut. Roll into ball. Cover with sugar in bowl. Place balls on greased cookie sheet 3-inches apart (24 to a cookie sheet). Bake at 350° for 10 to 12 minutes. Dough will keep indefinitely in refrigerator.
Lay roast on a large piece of heavy-duty aluminum foil on a cookie sheet. Spread A-1 sauce over meat. Spread mushroom soup on top and sprinkle onion soup mix over it. Wrap tightly in the foil. Bake about 3 hours at 325°.
Remove fat from pan, leaving 4 tablespoons. Set pan on stove. Add flour; brown thoroughly in fat. Gradually add boiling water. Cook for 5 minutes; season and strain (if needed).
Bake pie crust. Beat sour cream and milk with hand beater until smooth. Mix in pudding and pie filling (dry) until smooth and slightly thickened. Slice bananas into pie crust; pour sour cream mixture over bananas. Refrigerate until set, at least 1 hour. Makes 8 servings, 360 calories per serving.
Mix jello with hot water; add pineapple, cream cheese and pecans. Mix well. Pour into an 8 x 8 x 2-inch pan. Refrigerate until salad has jelled. Cut into squares.
Pour boiling water over corn meal. Add milk, salt, baking powder and butter. Mix and then add beaten eggs. Pour into buttered 1-quart dish. Bake in 400° oven for 20 to 25 minutes, just until set.
Beat eggs until light. Add to milk. Lightly mix in remainder of ingredients. Place in 1 1/2-quart casserole. Bake in shallow pan of water at 350° for 1 hour or until mixture is firm.
Pour liquid off potatoes and mash. Combine with eggs, milk, sugar, butter and vanilla; mix thoroughly. Spread into 13 x 9-inch pan.
Mix sugar, cocoa, milk and butter until it comes to a boil. Add oats, peanut butter, coconut and vanilla. Drop on waxed paper.
In a 9 x 12-inch cake pan, pour in the pie filling. Top with the entire box of cake mix, spreading evenly over pie filling. Melt butter; pour over cake mix. Bake for 40 to 45 minutes in a 350° oven. Top with chopped pecans the last 5 minutes.
Combine cake mix, cornstarch, sugar, cocoa and salt in mixing bowl. Add egg and sour cream. Mix until well blended. Add vanilla, mixing completely. Fold in chips until well mixed. Bake 5 to 8 minutes in preheated 350° oven. Cool and eat.
Heat all ingredients except potatoes to scalding. Stir in potatoes; continue cooking until smooth, stirring constantly. Soup should be consistency of heavy cream. Yield: 4 (1 cup) servings.
In a 4-quart saucepan, mix together the lemon juice, sugar and pectin. Bring to a boil, stirring at first to smooth and blend ingredients. Allow to boil for exactly 2 minutes; remove from heat.
Grease deep casserole dish. Place 1 layer of potato slices in the bottom. Sprinkle nutmeg, salt, garlic and the peppers. Cover potatoes next with 1 cup of the cheese. Cover the cheese with 1/2 of the milk and 1/2 of the cream. Repeat with a layer of potatoes, spices, cheese, milk and cream. End with cheese, milk and cream on the very top. Bake at 350° for 1 1/4 hours. Serves 8.
Open all cans and drain off excess liquid. Finely chop water chestnuts and olives. Then mix all the ingredients together. This makes a lot of sandwiches. The mix can be stored in the fridge for several days. Great for potlucks.
Mix barbecue sauce, honey and mustard thoroughly and allow the flavors to mix. Season wingettes to taste and flour. Heat Canola until very hot for deep frying. Fry wingettes and allow excess oil to drain. Stir wingettes into sauce mixture. Let set 10 minutes. Serve with Blue cheese dressing and celery sticks. Serves 4.
Mix oil, sugar, flour, eggs and baking powder. Mix together buttermilk and salt. Add buttermilk mixture to flavoring and coconut. Bake 40 minutes in a 350° cold oven. Use a Bundt pan or tube pan, greased and floured.
In 2 1/2-quart saucepan, combine sugar, syrup, margarine, cream of tartar and salt. Bring to boil, stirring, over medium to high heat, stirring constantly. Boil rapidly to hard-ball stage (260°), about 5 minutes. Remove from heat. Stir in baking soda quickly, but thoroughly. Pour at once over popcorn in large roasting or baking pan. Stir gently until all kernels are coated. Bake at 200° for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper. Spread apart and allow to cool. Break apart. Store in tightly covered container.
Combine water and saute in microwave. Save casserole. Break spaghetti in half and add to sauce. Make sure the spaghetti is covered with the sauce. Cover the casserole and microwave on High for 4 minutes. Remove from the microwave and stir to break up the spaghetti. Cover again and microwave for another 5 to 7 minutes, stopping several times to stir. If the mixture is getting too dry, add a little more water. Yields 1 serving.
Mix butter, sugar, milk and cocoa together. Bring to a full boil. Boil for 1 1/2 minutes. Remove from heat. Add vanilla, peanut butter, oats and pecans. Mix well. Drop on wax paper.
Preheat oven to 350°. Cook macaroni until firm and drain. Put into pan and add margarine, salt and pepper to taste. Slice Velveeta cheese into macaroni and half of Monterey Jack and Cheddar cheese. Add Pet milk until soupy. Place remaining cheese on top of macaroni and cover pan with foil. Bake for 45 minutes to 1 hour. Let stand for 5 minutes before serving.
*Ground chuck can be used in place of round steak. Sprinkle a little Kitchen Bouquet over mixture to add a little color.
Cut round steak in 1/4-inch strips. Sprinkle with paprika. Let stand while preparing other ingredients. Brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onion and peppers. Cover and simmer 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture, stirring until clear and thick (2 minutes). Add tomatoes. Stir gently. Serve over bed of rice.
Mix all together; beat 1 minute. Grease and flour pie pan. Bake 45 minutes at 350°. Makes its own crust.
Arrange ladyfingers on bottom and sides of a spring-form pan. Beat whipping cream until stiff; beat in sugar. Add cream cheese and beat well. Add pineapple and blend. Pour half of mixture on ladyfingers. Add another layer of ladyfingers and pour in the rest of the whipped cream mixture. Top with blueberry topping. Refrigerate overnight.
Stir flour, sugar, baking soda and salt in large bowl; set aside. Bring cocoa, butter and cola to a boil. Pour over flour mixture. Beat in buttermilk, eggs and vanilla. Stir in marshmallows. They float on top of this thin batter. Pour in greased 9 x 13-inch pan and bake at 350° for about 35 minutes. Cool and frost with icing.
Mix ground chuck and sausage meat together thoroughly. Cut up green bell pepper and white onion in fine pieces. Mix into meat. Add tomato sauce to meat mixture. You can also add a little Heinz 57 sauce and Worcestershire sauce. Form meat loaf into a bread loaf. Cover bottom of pan with foil. Put meat loaf into pan and cover with more foil. Cook in oven at 300° for about an hour or until done. Serves about 4.
Mix sugar and flour together. Cut in shortening. In separate bowl, stir soda into milk and blend this into dry ingredients. Add yeast to warm water and fold into mixture. Turn out on a floured surface and knead. Cut the biscuits and bake in a 375° oven. Remaining dough can be covered and kept in the refrigerator for 2 weeks. Makes 48 biscuits.
Flatten chicken breasts just slightly. Layer a few slices of the ham and then the cheese on half of the chicken. Fold the other half of the chicken over and secure with toothpicks. Roll in bread crumbs. Place on cookie sheet and bake at 375° for 30 to 45 minutes or until chicken is done and not pink.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped cream. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pudding mix; beat with wire whisk, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with whisk; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator. Makes 8 servings.
Preheat oven to 350°. Spread 1 can rolls in greased 9 x 12-inch Pyrex dish. Combine sugar, cream cheese, egg yolk and vanilla with mixer. Spread over rolls. Beat egg white until foamy. Spread second can of rolls on top of cheese mixture. Spread egg white on top and sprinkle with 1 teaspoon sugar and nuts. Bake 30 minutes. Chill and cut.
In medium saucepan, add sugar, flour, cocoa and salt. Add egg yolks and milk; bring to a boil. Remove from heat; add butter and vanilla. Pour into baked pie shell. Top with meringue.
Combine 1 stick oleo, boiling water, sugar and salt in a bowl and cool. Dissolve 1 package dry yeast in 1/2 cup lukewarm water. Beat 1 egg (room temperature) and add to yeast mixture. Add yeast mixture to oleo mixture. Gradually add 3 cups flour. Mix thoroughly. Let rise 1 hour. With buttered hands, knead dough down; roll on floured surface to 1/4-inch thick. Pinch pieces and dip in 1 stick melted oleo. Place in greased Bundt pan and sprinkle with cinnamon. Let rise 1 hour. Bake 30 to 35 minutes at 350°.
Saute garlic, onion, carrots and celery in olive oil in large soup pot. Add lentils, broth, wine and pepper. Simmer 1 1/2 hours. Serves 6.
Mix all ingredients, except chicken. Butter a casserole dish. Arrange breasts on top of rice mixture. Cover and bake 1 to 1 1/2 hours at 350°.
First layer, Mix thoroughly, flour, margarine, 2 Tbsp. sugar and nuts. Press on bottom of 13 x 9 casserole and bake at 350° until lightly browned.
Add butter to boiling water, heat until butter melts. Add flour all at once and stir vigorously until ball forms in bottom of pan. Remove from heat and let cook for 3 minutes. Add eggs, one at a time, beating well after each egg is added. Shape on buttered cookie by dropping from a spoon or using a pastry tube into the shape of a hot dog bun. Bake until free from beads of moisture (40 to 45 minutes) at 375°. Cool. Slice off top of eclair and fill with sweetened whipping cream. Top with Fudge Sauce. Refrigerate until serving time.
Blend together flour, 2 tablespoons sugar, butter and baking powder and press into 13 x 9 x 2-inch pan. Mix in bowl sugar and cinnamon. Drain off juice, mix together and top bottom layer with 2 pounds peaches or apples or 6 cups sliced. Bake for 15 minutes in 375° oven.
Rub rim of glass with lemon, dip into sugar to frost. Combine all ingredients, except soda, in a cocktail shaker. Shake long and steadily until mixture is thick and frothy. Strain into prepared glass. Fill with soda. Serves 1. This can also be done in a blender!
Rinse your rice and set it in a drainer and set aside. In a skillet, put oil and let it get warm. After your rice has drained, put in oil and let it fry. Fry until browned. Drain as much oil out as you can. Put the tomatoes and onion in and fry for a few minutes more. After they are browned, then take off of heat and pour in tomato sauce and then 1 cup of water. Lower heat and leave until water is all gone. Do not mix or move it until all liquid is gone. If it is sticking, then lower the heat.
Mix sugar with cake mix. Add oil, yogurt and eggs, one at a time. After third egg, beat for 2 minutes, then add last egg. Pour into greased Bundt pan. Bake for 40 to 45 minutes at 350°. Cool completely, then sprinkle with powdered sugar.
Sift flour; measure. Add baking powder, salt and soda; sift again. Cream butter. Add sugar gradually; cream together until light and fluffy. Add eggs; beat well. Stir in nuts and orange rind. Add flour alternately with bananas, a small amount at a time, beating after each addition only until smooth. Bake in greased 8 x 4 x 3-inch pan at 350° for 55 minutes, or until done.
Beat bananas until are of liquid consistency. Beat the eggs and combine with bananas. Set aside.
Cook chicken and save 2 to 2 1/2 cups of the broth. Boil the spaghetti in the broth; don't use that which you have saved. Chop the celery and onion and saute in butter. Remove all the bones from the chicken. Mix chicken, spaghetti, onion, celery and 3 cans of soup. Add your reserve broth and make it to the consistency of your choosing. Mix in cheese; bake for 30 minutes at 350°.
Mix all ingredients together and bake in moderate oven. Casserole can be topped with cheese.
Toast the Texas toast until lightly brown. Preheat oven to 400°. On jelly roll pan or cookie sheet, lay out your slices of toast. Next place a slice of ham on top of toast; layer on each toast cucumber, tomato slices, onion and topping off with Swiss cheese. Place in oven for 15 minutes or until cheese is melted.
Crumble sausage; brown and drain. Saute vegetables; drain. Set aside. Beat the eggs, milk, garlic salt and pepper until frothy. Layer sausage, vegetables and cheese in greased 1 1/2-quart casserole. Top with egg mixture; bake at 350° until set, about 35 minutes. Yields 6 servings.
Mix chicken, 1 1/2 cans soup, 1/2 both cheeses, chiles, onions, salt and pepper. Put into tortillas. Place in shallow baking dish, seam side down. Cover with rest of soup and top with remaining cheese. Microwave 10 minutes until cheese bubbles. Can also be prepared in oven at 350° for approximately 20 to 25 minutes.
Place all ingredients in layers as listed. Refrigerate overnight. When ready to serve, add crumbled bacon.
Dissolve gelatin in boiling liquid. Immediately add orange sherbet and stir until melted. Add oranges. Pour into 1 1/2 quart ring mold. Chill until firm. Unmold and fill center with Ambrosia Fruit Salad (recipe follows). Serves 10 to 12.
Cut steak into strips. In skillet place oil, salt and black pepper. Add steak and brown. Then add onions, green pepper, celery and bouillon. Cover skillet with tight fitting lid. Cook over low heat for 10 minutes. Blend cornstarch and water with soy sauce. Add to meat mixture. Cook until juices thicken. Serve over hot rice. Serves 4 to 6.
Cream together butter and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Turn into greased or buttered 1 1/2 quart casserole. Bake uncovered at 350° until brown. (Do not overcook!) This is very good with ham or chicken.
Cook macaroni; drain. Stir other ingredients together and mix with macaroni. Pour in a buttered dish. Cook at 300° for 40 to 45 minutes (have cooked at 350°).
Place the sweet potatoes in a large pot. Cover with water about 4-inches over the top of the potatoes. Bring to a boil over medium-high heat. Cook 30 minutes. When slightly cooled, peel potatoes. Place in a large bowl. Mash well or use a mixer until all lumps are gone. Add remaining ingredients and mix well. Place potatoes in a buttered casserole dish (2 to 3 quarts). Bake in preheated 350° oven for 25 minutes. Serves 6.
Cut into cubes. Extract juice by putting the pineapple through a blender. There will be very little pulp. Strain the juice and serve it with ice and a sprig of mint.
Layer the cooked chicken and broccoli, tearing the chicken in smaller pieces. Mix together the other ingredients and pour on top of the chicken and broccoli. Cook at 350° for 25 to 30 minutes or until it bubbles.
Mix all dry ingredients; make a well and add liquids. Mix well and pour into a well-greased 13 x 9-inch pan. Sprinkle top with sesame seed. Bake at 350° for 1 hour. When cool, cut like finger jello.
Combine all ingredients together and bake in a 9-inch square dish at 350° for 20 to 25 minutes or until knife inserted into dish comes out clean.
Prepare a graham cracker crust and press into a 9 x 13-inch pan. Combine rhubarb and sugar and let stand until juice forms; cook until tender. Sprinkle strawberry jello in gradually. Add marshmallows while mixture is still warm. Cool until it starts to set. Then add Cool Whip. Pour into cracker crust. Chill and serve.
Mix all ingredients together and simmer on low or in a crock-pot until the potatoes are done.
Cream margarine until smooth. Add sugar gradually and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add cake flour and almond extract. Beat well. Spoon batter into a greased 10-inch tube pan. Bake at 350° for 45 minutes.
Cook broccoli as directed. Drain and chop. Add cooked rice, soup, onion, mushrooms, chopped pimentos, water chestnuts (drained) and Cheez Whiz. Mix all well and set aside. Have chicken breasts boiled and cool, ready to chop. Add to other ingredients. Mix well with a dash or two of garlic salt. Bake in 9 x 13-inch dish at 300° for 25 to 30 minutes.
Mix ingredients well. Bake at 350° for 40 minutes, or until firm.
Mix all ingredients together and pack in greased cookie pan. Freeze several hours. Melt 1 large package semi-sweet chocolate bits and 1 block paraffin together in double boiler. Dip each piece of frozen candy into the hot chocolate and place on waxed paper until completely cooled.
Use electric mixer on low speed. Cream butter and sugar together. Add eggs, one at a time. Save 2 of the above egg whites for icing. Add flour and milk, about 1/2 at a time. Beat a few minutes on high speed. Bake at 350° until brown and cake leaves sides of pan. This makes 3 layers of cake.
Mix all together. Fry in oil in skillet until brown on both sides. Drain on paper towel. Serve with applesauce and sour cream.
Steam yams in 1/2 cup water in pot with tight fitting lid until tender (15 to 20 minutes). Peel and slice potatoes and layer them in a casserole. Pour small amount of melted butter or margarine over yams. Peel and core apples, slice 1/2-inch thick, layer on top of yams. Sprinkle raisins over top of apples. Heat apple juice to boiling. Combine cornstarch and 3 tablespoons of water, add to juice, cook until sauce is clear and thick. Add honey to sauce. Pour over apples and then top casserole with wheat germ. Bake in a 350° oven until apples are tender, about 30 to 45 minutes. Serve with fat-free Cool Whip.
Whip whipping cream and cream cheese together until stiff. Add pineapple, marshmallows and nut meats.	Spread mixture in 9 x 9 pan; cover with jello, using water. Strawberry is good.	Let jello partially set before covering cheese mixture. Refrigerate overnight.
Cream sugar, butter and eggs until fluffy; add bananas and blend well. Add remaining ingredients, except nuts, and blend well. Add nuts. Makes 1 large or 2 small loaves. Bake at 300° for 70 minutes for large loaf or approximately 60 minutes for small.
Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into greased and floured 13 x 9-inch pan. Bake at 350° until cake tester inserted in center comes out clean.
Cream shortening, add sugar while continuing to beat. Add egg, vanilla, chocolate, nuts, and sifted dry ingredients, and mix thoroughly. Bake in a greased 8x8 inch pan at 350° for 25 to 30 minutes. While still warm, cut into squares or bars.
Preheat oven to 350. Remove all fat on venison. Melt butter (saving 2 tbsp.) and add garlic powder and celery salt. Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat. Bake uncovered for 30 minutes. Turn while cooking. While venison is baking, place reserve butter in a large skillet. add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy. Add wine and cook another 10 minutes.
Wash and slice squash. Cook with onion in water until tender. Drain and mash. Add margarine and cheese. Stir well. Add eggs, milk and crackers. Blend and season to taste. Place in 2-quart casserole dish. Bake uncovered at 350° for 30 minutes.
Prepare cake to package directions. Pour into 3 greased and floured 8-inch round or square pans. Bake at 350° for 30 minutes. Cool slightly. Pierce cake layers with fork and drizzle Kahlua over layers.