HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients. Put in a meat loaf pan. Pat it down. Put a little ketchup on the top. Bake at 350° for 1 hour.
Mix instant pudding mix with milk; fold in Cool Whip. Layer whole graham crackers in 9 x 13-inch dish. Pour 1/2 pudding mix over crackers; repeat ending with top layer of graham crackers.
Mix vegetables. In a separate bowl, combine soup, oil, vinegar and remaining ingredients. Pour over vegetables and refrigerate overnight. Serve cold as a salad or hot as a vegetable.
Sift together Kellogg's Raisin Bran cereal, flours and baking soda; set aside.
Mix instant pudding, Jell-O and whipped cream well. Add pineapple and sour cream mixing well with other ingredients. Add marshmallows; stir in well. Chill for 2 hours, then serve.
Mix all ingredients well. Separate and spread in two pizza pans. Bake at 350° for 15 minutes.
Cook and stir meat in a large Dutch oven until meat is brown. Drain off grease. Add sauce and mushrooms. (Add your own special touches, onions, black olives, etc.) Cook a few minutes. Add spaghetti. Pour mixture into two ungreased casseroles. Cover and bake one in 375° oven, stirring occasionally, until spaghetti is tender, about 45 minutes. Uncover and sprinkle with one cup of cheese and bake 5 minutes more. Freeze other casserole and bake another night. If having a large crowd for dinner, bake both. Enjoy. Serves 4 to 6.
Mix ingredients in order given by hand. When well blended, drop by tablespoon on lightly greased baking sheet. Bake at 375° for 9 to 11 minutes. Great cookies. The kids will love them. Easy for young cooks to make, under adult supervision.
Wash and dry mushrooms. Remove stems. Combine drained and flaked crab, parsley and pimento. Blend together mustard, onion salt and mayonnaise. Toss mixtures together. Fill each crown with 2 tablespoons of the crab mixture. Bake at 375° for 8 to 10 minutes, until hot.
Rinse chicken pieces; pat dry with paper towels. In a plastic bag combine flour, salt, paprika and pepper. Add a few chicken breasts at a time to the bag. Shake to coat. Remove chicken from bag, shaking of any excess coating in the bag. Reserve remaining flour mixture.
Cook hamburger and onion; drain off fat. Add 2/3 spaghetti sauce. Simmer 5 minutes. Combine sauce mixture with macaroni. Pour into casserole; top with remaining spaghetti sauce. Cut cheese slices diagonally. Arrange around edge of casserole facing points toward center. Bake on 350° for 10 minutes or until cheese is melted.
Mix Bisquick with 3/4 cup water. Add sausage and shredded cheese. Shape into walnut sized balls. Bake at 350° for 15 minutes on cookie sheets. Freeze leftovers. Reheat at 300° for 10 minutes or until warm.
Cream together butter, shortening and sugar. (Note: You may use 1/2 cup of butter or 1/2 cup shortening in place of 1/4 each, if you prefer.) Add egg and beat together. Sift flour with baking soda, mix together well, adding the vanilla and nuts. Divide the dough into four. Roll each into long rectangle tubes, using wax paper. Chill overnight in refrigerator. Slice thin and bake on greased baking sheets, at 350° to 375° for ten minutes.
Cream the shortening and sugar in a bowl. Beat in eggs, vanilla and buttermilk. Sift in flour, soda and salt. Stir until blended. Add chocolate. Mix well. Pour into a greased and floured tube pan. Bake at 300° for 1 to 1 1/2 hours or until cake tests done. Let stand, covered, until cool.
Cook lentils, onion, carrot and celery together in 4 cups water for 1/2 hour. Add other ingredients and simmer 1/2 hour.
Preheat oven to 400°. Grease bottom only of 12 medium muffin cups. Beat egg; stir in milk, oil and blueberries. Stir in remaining ingredients all at once. Stir until flour is moist. (Batter will be lumpy.) Fill muffin cups 3/4 full. Bake for 20 minutes or until golden brown. Remove from pan immediately.
Peel apples. Layer potatoes and apples in a baking dish. Dot with butter and pour syrup all over. Bake at 350° for 30 minutes.
Butter a cookie sheet. Combine sugar, water and corn syrup in a large saucepan. Cook over high heat to 280° on candy thermometer. Add nuts and cook, stirring, to 300° on candy thermometer. Remove from heat. Stir in butter and vanilla until blended. Add baking soda and stir vigorously.
Brown ground meat and onion; drain. Place in large pan. Add other ingredients. Simmer for 2 hours (if possible). When served, top with shredded cheddar cheese and/or taco chips.
Lay ham out flat. Slice cream cheese and press with fingers on the ham. Put green onion to fit on cream cheese lengthwise. Roll up. Slice into 1-inch circles. Arrange on a serving plate.
Mix ingredients and rub thoroughly into the loin. Roast at 325° for 4 to 5 hours, until tender. After meat has baked for 1 1/2 hours, spread generously with topping.
Melt chocolate and margarine. Set aside. Mix eggs, sugar, flour and vanilla. Add chocolate mixture. Cook in waffle iron for 1 minute. Frost with chocolate frosting, if desired.
Combine sugar, butter and egg in mixing bowl; cream well. Sift flour, baking powder and salt together; add alternately to creamed mixture with milk. Beat well; blend in blueberries. Spread dough in greased 8 x 10-inch pan.
Chop bacon and fry with onion. Drain and add corn, salt, and water. Reduce heat when corn breaks apart and cook 5 minutes. Add soup, then milk. Heat to serving temperature.
Cream butter and cheese until blended and fluffy. Add flour and knead to smooth dough. Wrap and chill several hours. Roll 1/8-inch thick into a rectangle. Cut into 2-inch squares. Place 1/4 teaspoon tart grape jelly in center of each; fold corner over and seal together tightly. Brush with egg yolk mixed with milk. Sprinkle with ground nuts. Place on ungreased baking sheets and bake at 400° for 10 to 12 minutes.
Combine soup and milk in saucepan over medium heat until boiling, stirring frequently. Add asparagus. Cover pan and reduce heat to low. Cook until asparagus is tender (about 10 min), stirring occasionally. Serve hot.
Cook bacon or pork and reserve all the grease. Spread liquid grease on rye bread, both sides, toast on grill. Stack the veggies on the toasted bread, add salt and pepper to taste. If bacon was used for grease, add it to the stack and cut as an open-faced sandwich.
Beat eggs on high for 5 minutes. Then stir in sugar. Combine spices in pumpkin and fold in along with flour to first mixture. Spread onto a well-greased jelly roll sheet (15 x 10 x 1-inch). Top with one cup finely chopped walnuts. Bake at 375° for 15 minutes. Sprinkle with powdered sugar. Turn out onto towel. Roll up. When cool, unroll and fill.
Beat eggs well. Add vegetable oil and vanilla. Combine dry ingredients and add alternately with milk into egg mixture. Pour into 2 greased and floured bread pans. Bake at 350° for 40 to 50 minutes or until tester comes out clean. Freezes well.
Mix and put the first 4 ingredients in a 36-cup electric coffeemaker. Add in top basket the remaining ingredients. Let perk in coffeemaker as coffee.
Cook and stir mushrooms, onion and garlic in margarine in large skillet. Add all remaining ingredients except tortellini, mix well. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini; cook until thoroughly heated. Makes 4 servings.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in margarine (melted); coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings. Preparation time: 5 minutes, cooking time: 25 minutes.
Saute celery, onion, almonds and water chestnuts in butter. Mix rice, soup and mayo together in bowl. Stir in the four ingredients that have been sauteed. Add the cut up cooked chicken and cheese. Spray a 9 x 13 pan with Pam and put mixture in pan. Top with crushed potato chips and bake at 350° for 45 minutes. Enjoy!
Mix all the ingredients together and pour in pie shell. Bake for 40 to 50 minutes or until golden brown. Bake at 350°.
Mix well. Pour into greased pan (9 x 13-inches). Bake at 400° for 30 to 35 minutes.
Mix thoroughly and spread on batter. Bake at 350° for 30 to 40 minutes in a 9 x 12-inch pan. Delicious served with whipped cream as a dessert.
About 2 hours before or early in the day, mix vinegar, basil, sugar and 1/4 cup oil in a large bowl. Set aside.
Melt oleo in saucepan; stir in paprika, red pepper and cumin. Let cool for 5 minutes. Place popcorn in large bowl. Pour mixture on top; sprinkle on cheese and toss popcorn until all is coated.
Mix Jell-O and boiling water together. Add other ingredients. Put in dish and let chill overnight.
Cook squash, drain and mash. Add all remaining ingredients except margarine and cracker crumbs. Place ingredients in buttered 2-quart casserole dish. Top with crumbs and dot with margarine. Bake at 350° for 35 to 40 minutes. May be frozen. Yields 6 to 8 servings.
Combine first 6 ingredients. Spoon into prepared crust. Top with second crust. Crimp edges to seal; slit top crust. Brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes and serve.
Rinse tenders. Cook chicken in dressing, oil and minced garlic over medium-high heat until done. Make salad.
In large bowl, mix all ingredients. Roll into little balls the size of walnuts. Refrigerate one to two hours. (Best if made a day ahead of serving time.) Also may be rolled in finely shredded coconut or chopped pecans and placed on waxed paper lined cookie sheets until chilled. Makes about 5 dozen.
Combine milk and egg in medium bowl. Set aside. Combine in plastic bag; flour, garlic salt, Paprika, black pepper, poultry seasoning. Add a few pieces of chicken at a time. Shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture.
Rinse scallops and pat dry with paper towels. Cook onion, celery and green pepper in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add scallops. Place half of the rice in a buttered 1 1/2-quart dish. Cover with half of the scallop mixture and half of the cheese. Repeat. Bake at 350° for 25 to 30 minutes. Serves 6.
Soften cream cheese in a medium size mixing bowl at room temperature. Add rest of the ingredients and mix well. Serve with chips.
Combine sour cream and dressing; add remaining ingredients and mix well. Chill 4-5 hours before serving.
Wash leeks and dice about 2 ounces of tender white hearts. Put aside. Cut rest of leek into 1/2-inch pieces. In pan, add water, potatoes, leeks and onion. Bring to boil. Add milk, salt and pepper. Simmer 30 minutes. Remove potatoes and leeks. Force through ricer or puree in blender. Return to soup pot. Add tender diced leeks, butter and cream. Bring to boil. Stir. Do not allow to burn. Cook slowly for 15 minutes. Stir in cheese and seasoning to taste. Serve with crusty bread.
Heat oven to 350°. Generously grease bottom of a 9 x 5 x 3-inch loaf pan. Stir all ingredients in pan with a fork until moistened. Beat vigorously 1 minute. Bake until toothpick, inserted in center, comes out clean. Bake 55 to 65 minutes. Cool 5 minutes. Run a knife or spatula around sides of loaf to loosen. Remove from pan.
Cook bacon until crisp; drain. Heat drippings; blend in flour, sugar, salt, celery seed and pepper. Gradually blend in broth and vinegar. Cook, stirring constantly, until slightly thickened.
Combine all ingredients and bake in an 8 x 8 or a round pan at 400° for 1 hour. This is a delicious side dish.
Saute the minced bell pepper and onion in butter. Add ground meat and other ingredients. Simmer for 30 minutes. Core bell peppers; boil until tender. Stuff with meat mixture. Top with grated cheese, if desired. Bake in 300° oven for 30 minutes.
Brown shrimp in oil. Add vermouth, garlic, salt and pepper. Saute until liquid is nearly gone. Sprinkle with parsley and lemon juice. Serves 4.
Cut the ribs into serving pieces. Mix all of the remaining ingredients in a saucepan and heat to boiling. Pour sauce over meat. Chill for several hours or overnight. Bake, covered, in a 450° oven for 30 minutes. Uncover and bake at 350° for 1 1/2 hours.
Heat oven to 325°. Lightly grease a cookie sheet. Mix baking mix, brown sugar, sour cream, margarine, egg and vanilla. Stir in cashews. Drop by rounded spoonfuls onto a cookie sheet. Bake 12 to 15 minutes or until no indentation remains when touched. Cool 1 minute; remove from cookie sheet.
Select a melon with a thick rind. Remove outer green skin and pink flesh; use only the greenish white parts of rind, cut in 1-inch cubes. Combine water and lime. Add cubed rind and soak overnight in refrigerator. Drain and rinse cubes in cold water several times, then cover with cold water and boil for 30 minutes. Drain.
Mix syrup, sugar, salt, butter and vanilla. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle pecans over filling. Bake in a 350° oven for approximately 45 minutes. You can top it with a bit of whipped cream or ice cream; but even plain, nothing tops this!
Preheat oven to 350°. Butter an 8-inch square glass pan. Melt the butter and chocolate in the top of a double boiler and stir well. In a mixing bowl, combine butter and chocolate with sugar, flour, nuts, baking powder and vanilla. Stir well. Add eggs and mix thoroughly. Stir in chocolate chips. Pour into pan and bake for 30 to 40 minutes. Cool before cutting.
Mix together Spry, sugar and eggs; then add cocoa, sour milk and flour. Last, add boiling water. Bake in a 9 x 13-inch pan at 350° for 35 minutes.
In 1-quart glass bowl, combine chocolate and milk. Micro-cook, covered, until chocolate melts, about 1 minute, stirring once. Stir in sugar, vanilla and salt. Fold in the nuts.
Brown stew meat in oil in a large pot. Cover meat with water and boil until tender. Add potatoes, onions, cumin, garlic salt, pepper and enough water to cover potatoes and onions. Cook until potatoes are done. Add stewed tomatoes. Let cook until thick like a stew.
Beat sugar, shortening and egg with wooden spoon until smooth and creamy. Add cream of tartar, baking soda and salt and mix again. Add flour gradually and mix well. Form the dough into balls about 1-inch in diameter and roll each ball in mixture of 1 tablespoon sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet about 2 inches apart. Bake for 9 minutes at 400°. Makes about 36 cookies.
Cream sugar and shortening; beat in egg yolks. Sift dry ingredients and add alternately with sour cream. Fold in stiffly beaten egg whites. Beat vigorously; add flavoring. Pour into 10-inch tube pan, greased and sprinkled with white sugar. Bake in 300° oven for 1 1/2 hours.
Crush walnuts fine, melt butter and mix flour all together. Press firmly in 9x13 pan. Bake for 20 minutes at 350°,
Rub bowl with cut garlic. Gradually add cream to cream cheese; blend until smooth. Add rest of ingredients. Mix well. Chill. Serve with unsalted crackers.
Mix together the pudding, 3 cups milk and Cool Whip. In a pot, mix the margarine (melted). Add the sugar, cocoa, 1/4 cup milk and vanilla. Bring to a boil and boil 1 minute. Line a 9 x 13-inch pan with graham crackers. Layer pudding mix, graham crackers, pudding mix and top with chocolate mixture.
Boil broth; add lima beans and corn. Cover and cook 8 minutes or until vegetables are tender. Add pepper and sugar; cook for 4 minutes, until you only have a little broth left. Stir in sour cream. Place in bowl and serve.
Mix all ingredients together. This is a good recipe for cheaper cuts of steak. Also goes well on chicken or ground beef.
Brown chops. In casserole mix soup, milk and water. Put browned chops into mixture. Bake at 350° for about 35 minutes. Good served with rice.
Scald milk and margarine. Cool to lukewarm, add sugar and salt, add yeast mixture, eggs and flour. Stir until stiff enough dough to knead. Let rise 1 hour. Punch down. Shape into loaves and let rise 1 hour. Bake at 350° for 25 minutes. Dough can be refrigerated for 3 days.
Brown chops in bacon grease and pour off fat. Blend brown sugar, catsup and beer. Pour over chops. Cook in an electric frypan until tender, about 1 hour (may need to add a little water as it cooks down). Spoon sauce over chops and serve.
Mix pineapple juice with Tang and pudding mix. Mix fruits together and fold into pudding mixture. Chill.
Chop artichokes coarsely in processor or blender. Add 1/2 cup Parmesan cheese, 1/2 package cream cheese, 1/4 cup mayonnaise, 1/4 teaspoon dill weed, garlic and lemon juice. Process until smooth. Smooth into 10-inch pie plate. Process the balance of ingredients until smooth and add to plate. Bake at 400° for 10 minutes.
Drain salmon and keep juice. To juice add enough milk to make 1 cup. Flake salmon and combine all ingredients. Pack into a greased loaf pan and bake at 350 degrees for 1 hour.
Soak codfish in cold water overnight; discard water. Boil 1 quart of water; drop codfish in water. Turn fire off; let stand 10 minutes. Discard water. Cool and shred cod. Mix egg with 1 1/2 cups water and milk; pour over flour mixture and gradually make a soft paste. Add other ingredients. Mix well. Drop 1 tablespoon at a time in hot oil (deep fry). Very good as an appetizer.
Brown bacon, chopped onions and green pepper. Saute until soft. Drain off half the grease. Brown hamburger. Mix together remaining ingredients. Bake in greased casserole for 1 hour at 350°.
Mix cake mix, butter and egg. Press into 9 x 13-inch pan. Beat powdered sugar, cream cheese and eggs for 5 minutes. Pour over mixture in pan and bake at 350° for 35 minutes.
In a 4-quart saucepan, combine soup, milk, cheese, garlic powder and pepper; add broccoli and carrot. Heat to boiling, stirring occasionally. Cover; cook over low heat 5 minutes. Add spaghetti. Heat through. Serves 3 to 4.
Mix together 2 cups flour, sugar and salt. Warm milk and water to 120°. Add yeast to milk mixture. Add liquid yeast mixture to dry ingredients. Add butter and eggs. Add remaining flour until correct consistency. Knead 5 to 10 minutes. Let rest to double in a warm place (about 20 minutes). Punch down; divide and shape. Place in loaf pans. Let rise again. Bake in preheated oven at 375° for 35 minutes.
In a medium saucepan, combine sugar, water, syrup, salt and cocoa. Cook over medium heat, stirring constantly, until sugar dissolves. Continue to cook to hard ball stage (260°), without stirring, about 1 hour and 25 minutes. Remove from heat; stir in butter and flavorings. Pour into buttered 15 1/2 x 10 1/2 x 1-inch pan. Cool until comfortable to handle, 10 to 15 minutes. Butter hands lightly; gather small amounts of taffy into a ball and pull until candy becomes opaque and holds its shape. Pull each piece into a long strand about 1/2-inch thick. With buttered kitchen shears, snip into bite size pieces. Wrap in waxed paper or plastic wrap. Makes 1 1/4 pounds.
Put Ritz crackers in food processor. Put crushed crackers in a 9 x 13-inch pan. Pour melted butter over top. Combine together (make sure all crumbs have butter on them). Flatten out evenly on bottom of pan.
Season chicken with salt and pepper. In a large skillet over medium-high heat, cook chicken in hot oil until browned on each side. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10 minutes or until juices of chicken run clear. Remove chicken, but keep warm.
Mix all ingredients together. Bake 1 hour in greased pan at 350°. Makes 1 loaf. Prick top of loaf when baked.
Combine flour and beer thoroughly with whisk in large bowl. Cover bowl and let set at room temperature for at least 3 hours. Cut onions into slices and separate into rings. Stir into batter, then fry in oil at 375°. (An electric skillet works best.) Turn once or twice until golden, then transfer them to a preheated 200° oven, layering on brown paper bags or paper towels on cookie sheet. These stay crispy and crunchy for hours so you can make ahead and clean up the mess. They freeze and reheat well, too, if you have any left!
Scrub cucumbers. Slice cucumbers, onions and peppers. Let come to a boil in the solution. Simmer 10 to 15 minutes or until hot through. Pack in sterilized jars. Makes 7 pints.
Slice cucumbers and onions thin. Cover with salt. Press with heavy object for 30 minutes. Pour off water. Mix sour cream and vinegar and pour over. Serve.
Place butterscotch bits and milk in double boiler. After bits are melted, boil 8 to 10 minutes, then pour milk over Rice Chex and nuts; stir until coated. Drop by teaspoons onto waxed paper.
Combine the sugars, oil and eggs in a very large bowl (I use a 10-quart bowl for plenty of stirring space). Combine soda, baking powder, salt and flour and add to the sugar mixture. Stir in the oats, chocolate chips, coconut and cereal.
Mix the oil, eggs and sugar together. Add all other ingredients and mix well. Grease muffin tin and fill 2/3 full. Brush with melted butter. Bake at 400° for 10 to 15 minutes.
Combine all ingredients. Mix lightly, but well. Yields 8 sandwiches.
Let margarine and grated cheese come to room temperature, then mix. Add flour, salt and onion soup mix. Mix together and divide into 4 rolls. Roll each one in foil and freeze. Slice thin and bake in a 400° oven. Bake for 8 to 10 minutes. Yield: 5 dozen.
Soften butter; add nuts. Mix in sugar, gradually add flour; take small amount of dough, roll in hand and form crescent shapes. Bake at 350° for 15 minutes. Roll in superfine sugar.
In large bowl combine chicken, onion, pepers and soup. In greased 9x13 pan spread doritos in the bottom. Spread chicken mix over top. Pour 1 can of rotel over top, cover with velveeta slices and add other can of rotel. Bake 30 minutes at 350°.
Mix ground beef and eggs well; add bread crumbs, salt and pepper thoroughly. Add in ketchup, garlic powder and Worcestershire sauce. Mix well. Shape into meat loaf. Pour very little ketchup over top for extra flavor. Bake at 375° for 1 hour or until desired tenderness.
Brown ground beef in oil. Break meat into tiny pieces. Place soup and 1/2 meat into blender. Process on high until it resembles cement mortar. Place with unblended meat into 2 1/2-quart pan. Add remaining ingredients and simmer until flavors are blended.
Combine first four ingredients. Beat first the flour ingredients at high speed of mixer 3 minutes. Combine dry ingredients and add alternately with water to creamed mixture. Blend just until combined. Add candy. Pour into two greased and cocoa dusted cake pans. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375°. Melt margarine in oblong Pyrex pan. In bowl, mix flour, sugar and milk. Stir mixture in melted margarine. Add blueberries to mixture. Bake at 375° for 35 to 40 minutes.
Cream together shortening, sugar and eggs. Add milk and vanilla. Sift flour, cinnamon, baking powder, salt and soda together. Add to mixture and blend thoroughly. Mix in oats, raisins and nuts. Drop by teaspoons 2 inches apart on greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Allow steak to soak in ginger, garlic and soy sauce. Heat oil until hot. Cook steak in oil until brown. Turn heat to low and simmer steak 25 to 30 minutes. Add green onions and green pepper. Cook on high 10 minutes. Mix cornstarch with water. Add to steak and vegetables. Add the tomato. Let set for 10 minutes. Serve with white rice.
Mix all except dates, nuts and raisins. Drop by teaspoons onto an ungreased cookie sheet. Bake at 425° until brown on top (don't overbake). Makes about 40.
Cook beef with butter in 10-inch skillet on medium for 3 minutes or until edges curl. Gradually stir in flour. Add milk all at once. Stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add Worcestershire sauce and pepper to taste. Spoon over buttered toast. Serves 3 to 4.
Hand mix well. Line muffin tin with paper liners. Pour mixture into muffin cups. Freeze until firm. Store in Ziploc freezer bags. Thaw slightly before serving. Serves 12.
In medium bowl, sprinkle gelatin over cold water to soften. In a small saucepan, heat 1 cup of the evaporated Low Fat milk just to boiling. Slowly stir hot milk into gelatin. Stir until gelatin is dissolved. Mix in remaining milk, the pumpkin, brown sugar, pumpkin pie spice and vanilla. Set aside. Spray 10 inch glass pie plate with non-stick vegetable spray. Pour mixture into pie plate, chill until firm.