HumbleIntelligence/food-ner-1-Million huggingface dataset:
In one skillet, brown hamburger. In large skillet with 3 tablespoons oil, cook celery, green pepper, onion and tomatoes until tender. Add water to keep them from burning. Add Worcestershire sauce and soy sauce. Add meat and rice to vegetables. Heat until ready to eat.
Precook broccoli and put in shallow pan. Add tuna and cover with diluted mushroom soup. Sprinkle on grated cheese. Add bread crumbs to melted butter and crumble over casserole. Bake at 350° for 20 minutes.
Melt chocolate and butterscotch chips in a pan. Mix remaining ingredients. Drop by spoonfuls onto wax paper. Refrigerate for 15 to 20 minutes.
Mix all ingredients in 1-quart casserole dish. Cover tightly and microwave on High until hot and bubbly, 5 to 7 minutes. Stir. Serve over your favorite biscuits.
Place all ingredients in blender container. Cover and blend on high speed for 20 seconds. Store in tightly covered container.
Stir sugar and vanilla into sour cream until sugar is dissolved. Top with berries. Serve chilled.
Beat 1 envelope of Dream Whip with 1 cup milk until frothy, approximately 2 minutes. Add pudding, the remaining milk and the almond extract; beat until mixed. Place in refrigerator for 15 minutes. Cut up available fruit into dipping pieces. Dip fruit into fruit dip and eat. Great for after school. Can refrigerate remaining fruit dip for 3 days.
Dice cranberry sauce into small cubes. Add pineapple and marshmallows. Fold in whipping cream. Top with nuts (optional). Chill and serve.
Peel and cut oranges and banana in layers. Put layer of orange pieces, sprinkle on 1 tablespoon of 10x sugar, put layer of pineapple, layer of banana slices, layer of cherries and layer of coconut. Start over until you've used all your ingredients. Chill for an hour and serve.
In advance, combine softened cream cheese, sugar and flour. Beat in an egg and grated orange peel; set aside. Combine the beaten egg, orange juice and water. Add the bread mix, stirring until moistened.
Beat cream cheese at medium speed with a beater until creamy. Add next 4 ingredients, mixing until light and fluffy. Spoon into a serving dish. Serve with fresh fruit.
Dice the meat and saute in the oil. Add rice and cook until rice is browned. Add rest of ingredients except for soy sauce and garlic. Cook until vegetables are tender. Stir in soy sauce and garlic. Place in greased casserole. Bake at 350° until browned on top.
Preheat oven to 400°. Mix pretzels, butter and 3 tablespoons of sugar in 9 x 13-inch dish. Bake for 8 minutes at 400°. Remove and pat down; cool. Beat the cream cheese and 1 cup sugar; stir in Cool Whip and spread on crust. Dissolve jello in hot water; stir in frozen strawberries. Cool until partially set, then spoon over the cheese mixture and refrigerate overnight.
Place yeast and 1 tablespoon of sugar in a cup. Scald milk and add butter or margarine. Cool to lukewarm and add to yeast mixture.
In large skillet heat oil over medium heat; add onions, celery, pepper and ginger. Cook, stirring, until just tender, about 2 minutes. Stir in soup, chicken and soy sauce; heat until hot about 2 minutes. Serve over hot rice.
Combine dates, boiling water and 1 1/2 teaspoons baking soda. Let stand.
Dissolve raspberry jello in 1 cup boiling water. Stir in cranberry sauce. Pour into bottom of 1 1/2-quart round mold. Chill until partly set. Dissolve lemon jello in 1 cup boiling water. Set aside.
Chop the romaine leaves, mushrooms and butter. Cook in microwave on High 2 minutes. Stir in marjoram, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon mixture onto each fillet. Roll fillets and secure with toothpick. Place into microwave baking dish. Cook on High 3 minutes. Combine cornstarch and bouillon granules. Stir in 1/2 cup water and egg yolk. Cook on High 1 1/2 to 2 minutes, until thick and bubbly. Stir every 30 seconds. Stir in lemon juice. Discard toothpicks. Spoon on sauce. Sprinkle with paprika. Makes 4 servings. Contains 150 calories.
Mix cake according to directions. Fill cones 1/2 full. Set cones in muffin pan. Bake 20 minutes. Batter will rise like a ice cream cone. Frost with desired icing.
Cream together first 4 ingredients. Add flour gradually until dough is stiff. Roll out on floured board. Cut and bake on cookie sheet at 375° for 10 minutes. If you are in a hurry to bake cookies do not roll them out; instead drop on cookie sheet with a spoon and flatten to right thickness, then bake.
Pat into 9 x 12-inch pan and bake for 15 to 20 minutes.
Mix all ingredients together and refrigerate overnight. May be kept in refrigerator several days. Make at least one day before serving.
Beat first 4 ingredients 2 minutes. Add 3/4 c. cooking oil, mix well. Bake in greased 9 x 13 pan at 350° for 35 to 40 minutes. Remove from oven and poke holes in hot cake. Mix juice of 2 lemons and 2 cups powdered sugar together and pour over hot cake.
Combine ingredients in blender; mix until smooth. (Refrigerate what isn't consumed right away, then shake and reblend each serving just before drinking. It's better when it has just been "revved" in the blender and is foamy.) Yields 10 to 12 cups.
Mix cheese, mayonnaise, flour, eggs and milk with whisk. Add diced ham and onions. Stir well. Pour mixture into pie crust. Bake 45 minutes in 350° oven. Allow to set a few minutes before cutting.
Slowly heat butter, whipping cream and Gorgonzola cheese until melted. Serve over your favorite pasta. Add parmesan cheese to finish. Serves 4.
In the morning, whip the Dream Whip and vanilla. Spread over top of dessert. Refrigerate. When serving, add strawberries or blueberries (no sugar). Serves 10.
Add boiling water to gelatin, stir. Add 1 cup cold water and chill until syrupy. Stir in pineapple, top with sliced banana and sprinkle marshmallows over all. Chill until firm.
With a sharp cleaver, cut the chicken into 2-inch pieces (bone and all), or have the butcher do it. Heat the oil to 365°. Fry the chicken in it until browned; drain. Put chicken pieces in a bowl and the ginger root, green onion, soy sauce, sugar, sherry and salt. Place bowl on a rack in a pan of boiling water. Cover and steam for 40 minutes, or until tender.
In a large skillet, heat oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add the sun-dried tomatoes, red pepper flakes, salt and pepper. Add the wine, then the broth and butter. Cook for about 3 to 5 minutes or until heated through, stirring occasionally. Toss the cooked pasta with the chicken mixture. Serve with Parmesan cheese, if desired.
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in Cool Whip and chill. Trim with a cluster of green grapes.
Beat egg whites and cream of tartar in large mixing bowl at high speed until foamy. Add granulated sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in vanilla and almond extracts. Sift flour, confectioners sugar and salt together twice. Sift about 1/2 cup flour mixture over egg whites and gently fold in just until flour disappears. Repeat folding in remaining flour mixture, 1/2 cup at a time. Turn into ungreased 10-inch tube pan; gently cut through batter with metal spatula. Bake in preheated 350° oven for 30 to 40 minutes or until top springs back when touched lightly with fingers. Invert cake in pan on funnel or bottle neck.
Cook and debone chicken seasoned with herbs. Place in Pyrex dish and add cream soup and chicken broth. Cover with dressing mix and bake at 350° for 40 minutes.
Melt margarine in skillet. Add onion, celery and green pepper. Saute until tender. Add mushrooms 3 minutes before removing from heat. Place cut up chicken in large bowl. Put lemon juice over it. Stir. Add sauteed vegetables. Heat chicken soup. Stir into chicken (don't boil) the Worcestershire sauce. Combine soup mixture and fold in grated cheese. Cook noodles. Add to other ingredients. Makes 2 large casseroles. If casseroles are in refrigerator before baking, bake at 350° for 1 hour. If baking immediately, bake for 35 to 40 minutes. If frozen, thaw 2 to 3 hours; bake 1 hour.
Melt margarine in a 2-quart casserole baking dish. Mix 1 cup sugar, flour, baking powder and milk and pour mixture over melted butter. Do not stir. Pour one can instant fruit pie filling over mixture. Do not stir. Sprinkle 1/4 cup sugar over filling. Bake at 325° for one hour.
Layer in 8 x 10-inch pan: Lettuce, then onion, then peas. Mix mayonnaise and sugar together and spread on top of peas. Sprinkle on cheese and bacon which has been crumbled. Cover and refrigerate overnight.
Boil potatoes and set aside. Melt margarine in saucepan. Add flour to make a paste. Add milk and bring to a boil to thicken. Add cheese and seasonings. Pour cheese sauce over potatoes. Slice sausage and place in a 9 x 13-inch casserole dish. Spoon potatoes over sausage and heat in oven at 350° for 20 minutes.
Before cooking beans, dice the dill tops smaller. Cook with fennel seeds (optional). Put in a large pot. Cook bacon in small pieces and add to beans. Saute onion in bacon grease. Add flour and water to make gravy. Add to beans and cook until beans are tender. Let cool. Add sour cream to taste and to thicken. Serve with rye bread.
Mix all ingredients until well blended. Shape into balls. Bake at 350° for 15 minutes. Place on paper towel to drain grease.
Combine eggs, sugar, corn meal, salt, butter, cream and vanilla. Blend well before pouring into unbaked pie shell. Bake at 350° for 30 minutes.
Mix sugar, oil and apple juice. Separately mix dry ingredients. To them, gradually add all other ingredients, mixing just until crumbly. Pour the mixture into a 9-inch baking pan sprayed with Pam. Bake in preheated 375° oven for 20 minutes or until resilient to the touch. Makes 12 bars.
Preheat oven to 350°. After the bread has been toasted, break into pieces and place in a bowl of warm water to soak. Set aside. Mix together milk, eggs and sugar until well blended. Add vanilla. Squeeze the water from the bread and add to the custard mixture. Add raisins, cherries, pecans and margarine. Pour into 9 x 13-inch baking dish; sprinkle with cinnamon. Bake 1 to 1 1/2 hours.
Mix all in large pan and bring to a good boil. Put in jars and bring pressure to 5 pounds; turn off heat and cool. You may cook each vegetable separately until tender, especially butter beans, carrots, okra and potatoes, then mix together and can.
Slice cookie dough 1/2-inch thick and arrange on pizza pan to form crust. Bake at 375° for 15 minutes. Cool. Mix cream cheese, Cool Whip, milk, grated orange rind and 1/4 cup sugar. Spread on crust. Arrange fruits in circular fashion on cheese mixture. Mix orange juice, lemon juice, water, 1/4 cup sugar and cornstarch. Boil 1 minute. Cool and pour over fruit. Refrigerate 2 hours.
Mix together until blended the flour, sugar, salt and lard. Mix together and add to flour mixture until well blended the egg, vinegar and water. Can be kept up to two weeks in refrigerator and can be rerolled and worked without ruining it. Makes 5 crusts.
Heat oven to 325°. In large mixer bowl, combine all ingredients, except preserves. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Spread 1/2 the batter into greased 9 x 5-inch loaf pan. Spread preserves over layer; top with remaining batter. Bake 60 to 70 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan. Cool completely before serving.
Place wings in baking dish. In bowl, mix together soup mix, jam and Russian dressing. Pour this over wings. Bake at 350° for 1 1/2 hours.
On a foil lined baking sheet, arrange almonds in a single layer over a 12 x 7-inch area. In 2-quart saucepan, combine butter, sugar, vanilla and salt. Cook over high heat, stirring constantly with clean, dry spoon, until butter is melted. Continue cooking and stirring, 5 to 7 minutes (until mixture is the color of unbleached almonds). Immediately pour over almonds; do not scrape pan. Cool completely. Melt chocolate chips and break toffee into pieces and dip into melted chocolate. Sprinkle walnuts on top.
Drain pineapple in bowl, reserving juice. Use juice and water and enough cornstarch to thicken well. Bring to a boil; cook a couple of minutes. Add flavoring. Refrigerate until real cool. Soften the cream cheese. Mix with pineapple and powdered sugar. Add cold, thickened juice and Cool Whip. Line bottom and sides of 9 x 13 x 2-inch pan with graham crackers. Pour mixture over graham crackers. Top with graham cracker squares. Refrigerate overnight.
Dissolve gelatin in boiling water. Stir in yogurt. Fold in whipped topping; mix well. Fill pie crust and refrigerate for 12 hours. Garnish with lime slices or mint leaves. Yield: 8 servings.
Cook beef with seasonings and celery until tender. Mix with remaining ingredients and cook 1 hour and 30 minutes over medium heat.
Preheat oven to 350°. Combine all ingredients; pack into an oiled 9-inch loaf pan. Bake for about 50 minutes, until firm. Let cool in pan for 10 minutes. Unmold and slice. Serves 6.
Mix all ingredients well. Pour into hot greased skillet. Bake at 400° for 30 minutes or until golden brown.
Mix water and sugar. Mix bananas and fruit juices all together. Add soda before serving.
Fry onions in oil until golden brown. Cut franks in small rings. Add to onions. Add paprika and salt. Cube potatoes and add tomatoes. Saute. Cook 1/2 hour.
Saute ingredients in a little olive oil. Add some juice from artichoke jar. Serve hot in chafing dish or pan with toothpicks.
Boil squash whole until tender. Cut in half when cool. Remove pulp. Save and squeeze. Lay cut halves, emptied, on flat pan. Mix pulp and all other ingredients together, except for cheese and bacon. Put mixture in halves. Top with cheese and bacon. Heat until hot. Serves 4 to 6.
In a 5-quart saucepan over medium-high heat, cook onions in oil until they are lightly browned, about 20 minutes, stirring frequently. Add chicken broth and the remaining ingredients. Cover and bring to a boil over high heat; reduce heat and simmer until beans mash easily (about 4 to 5 hours).
Combine sugar, orange peel, cinnamon and pecans. Cut cream cheese into 20 pieces (this is optional). Separate biscuits; pull each biscuit apart and put piece of cream cheese in center. Reseal biscuit; dip in butter and roll in sugar mixture. Stand on end in Bundt pan. Drizzle remaining butter and sugar mixture over top. Grease Bundt pan with shortening. Bake at 350° for 30 to 35 minutes, until golden brown. Cool for 1 minute only. Invert on plate. Serve warm.
Put bread in an 8 x 8 microwave-safe dish. Beat 2 eggs in large bowl. Add remaining ingredients to the eggs. Pour over bread. Microwave at 50% power for 14 minutes (or until set). Serve with Caramel Sauce.
Shred cheese into a large bowl. Work in butter, mustard and Worcestershire sauce with a wooden spoon to make a very smooth mixture. Cover bowl with plastic wrap; refrigerate 45 minutes or until mixture firms. Chop 1 cup of the pecans coarsely and spread on wax paper. Divide cheese mixture into quarters. Shape each quarter into a ball on a second piece of wax paper, then roll in chopped nuts. Pack each cheese ball into a 1 cup crock and garnish with remaining whole pecans. Cover with plastic wrap and refrigerate until gift-giving time. Plan to give within 2 weeks.
To pickles add salt; pour 1 gallon boiling water over pickles. Soak them in this brine for 1 week, stirring once a day to keep scum from forming. Drain, cover with fresh boiling water for 24 hours. Drain. Add alum the size of a walnut and cover with boiling water and soak 24 hours. Drain. Cut pickles into chunks. Heat to boiling vinegar, sugar and pickling spice. Pour over pickles hot. Repeat every morning for 4 days, then they are ready to can.
In mixing bowl, combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Beat well. Stir in chocolate chips. In another bowl, add flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla. Beat well. Fill muffin tins with 1/3 full with chocolate mixture. Top each with heaping teaspoonful cream cheese mixture. Sprinkle with sugar and chopped blanched almonds (if desired). Bake at 350° for 30 to 35 minutes.
In 12 x 8-inch baking dish, melt butter in microwave on High for 45 seconds or until melted. Dip chicken breast halves in butter; coat with mixture of bread crumbs, parsley and paprika. In same dish, cook chicken, covered, on high 7 to 9 minutes until tender, rotating dish once. Top each chicken breast with some cheese. Cover tightly; set aside.
Mix ingredients until smooth. Bring to a boil. Stir until thick. Put on cookie sheet. Cool and shape.
Cut bread in strips. Place buttered side down along the sides and on the bottom of a 10-ounce custard dish. In a bowl, lightly beat the egg. Add rest of ingredients. Pour into custard cup. Place on baking sheet. Bake at 350° for 35 to 40 minutes, or until puffy and golden brown.
Stir ingredients to blend. (No ingredient has been left out. This is all there is to the recipe!) Drop scant tablespoonfuls of batter into deep hot oil. Dough will rise and float. When one side is well browned, flip the hush puppy over and continue cooking until other side is also well browned. Tear into one to see if it is done. Very good and simple recipe.
Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda and salt. Set aside.
Blend sugar, oil and eggs. Add dry ingredients. Add buttermilk, nuts and prunes last. Cook in well-greased and floured tube pan for about 1 hour at 300°.
Combine chopped walnuts or pecans, sugar and cinnamon into mixture. Take 1/2 of dough. Roll into oblong shape; brush with margarine. Sprinkle mixture over dough. Roll from long side; seal edges and turn pealed edges down into circle on greased baking sheet. Cut 2/3 way into ring at 1 1/2-inch intervals. Turn on sides. Cover. Let rise until double in bulk (about 1 hour). Insert red or green cherries into cuts, before baking. Bake at 350° for 20 to 25 minutes.
Combine all ingredients except the cherries. Sppon mixture on non-stick cookie pan. Place cherries on top of cookies. Bake 8 - 10 minutes at 375 degrees.
Saute onions, bell peppers and mushrooms in butter until they are clear. Season shrimp, then add to vegetables. Cook on medium heat until shrimp are cooked. Pour beaten eggs into shrimp and vegetable mixture. Add rice; stir until rice is coated with egg mixture. Cover and cook on low heat until eggs are cooked. (Cook in a 10-inch black iron skillet with cover.) Makes four 1-cup servings.
Fill a large pitcher halfway with ice. Add all ingredients and stir well. Serve in a chilled glass over ice.
Mix cornstarch and sugar with water and boil until thick. Beat egg whites stiff. Then pour hot syrup into egg whites, continuing to beat. Pile meringue on pie. Brown if desired.
Cook spinach according to directions. Wash mushrooms, cut off stems, chop stems and reserve. Slice mushrooms thinly. Prepare cheese mix according to directions. Reserve 2 cups for topping. When sauce thickens, add cheese, well drained spinach and sliced mushrooms. Simmer five minutes.
Combine flour, 3 tablespoons cocoa, baking powder, salt, 1/2 cup sugar, butter and vanilla together. Add milk and mix well. Put 5 tablespoons of cocoa, sugar and hot water in the bottom of 9-inch round or square pan and mix. Drop batter in pan by large tablespoonfuls. Bake for 40 minutes at 350°. Wonderful served warm with vanilla ice cream.
Cook onion until tender in a small amount of shortening. Add ground beef and cook until meat separates and changes color. Add peas and tomatoes and cook 20 minutes. Cook noodles in salt water. Alternate layers of noodles and meat mixture. Add chunks of cheese. Bake at 350° about 1 hour.
Prepare the Anginettis by slicing each cookie in half with a small sharp knife. Mix the Dream Whip with the instructions on box. Add pineapple, which has been drained, and package of cream cheese, which has been softened. Place a teaspoon of the mixture between the sliced cookies and this makes about 75 to 80 cream puffs. Quick and easy for parties. When not using, place in refrigerator.
Cream butter and sugar. Add egg yolks and other ingredients. Add beaten egg whites last. Cook in 2 greased 9-inch loaf pans at 300° until done, approximately 2 hours. Cake is done when it pulls away from side of pan.
Mix pineapple, undrained, with dry pudding. Stir until slightly thickened. Fold in oranges, Cool Whip and marshmallows. Chill.
Heat oil; saute onion and garlic for 5 minutes. Add vegetables and chili powder; cook 10 to 15 minutes or until tender. Season to taste. Pour in greased dish; heat until hot and sprinkle with cheese. Heat 5 minutes. Serves 10 to 12.
Cream butter and peanut butter; knead in graham crackers, then powdered sugar. Press in 15 1/2 x 10 1/2 x 1-inch pan. Melt chocolate, spread over. Refrigerate for 1 hour; cut in small bars. Freeze. Best served chilled.
Place in layers in casserole or crock-pot, starting with meat, then onion, celery, carrots and potatoes. Sprinkle remaining seasonings and soups over layers. Do not stir. Cover tightly and do not remove cover. Bake at 250° for 5 hours or in crock-pot on high for 5 hours.
Beat egg white until frothy; add sugar and beat until egg white melts the sugar. Add nuts; mix well. Drop by teaspoon on greased cookie sheet. Bake 25 to 30 minutes at 300° or until brown. Let cool before removing from pan. Makes 24 cookies.
Pour boiling water over shortening. Add salt and stir until creamy. Add the flour, which has been sifted before measuring and mix thoroughly. Chill. This will make enough for one 2-crust medium sized pie.
Preheat oven to 325° and grease two pans. Combine all dry ingredients together in a large bowl. Mix in eggs, milk and oil until well blended. Add poppy seed, vanilla, almond and butter flavoring; blend well. Pour mixture into loaf pans. Bake 1 hour at 325°.
Preheat oven to 350°. Butter a glass 10-inch pie plate (9-inch will not hold all the topping). Cover bottom of pie plate with crumbled beef. Lay slices of Swiss cheese (or sprinkle) over beef. Place sauerkraut over cheese.
Saute garlic and mushrooms in butter until tender. Stir in onion; set aside. Cook or steam beans in small amount of water until crisp-tender; drain. Combine beans with mushroom mixture. Add pepper and dill weed. Garnish with nuts. Serve immediately. Makes 6 servings.
Cook bacon until crisp. Drain; reserve fat. Add equal amount of flour to fat. Blend in brown sugar and vinegar. Drain red cabbage; reserve liquid. Blend cabbage liquid into flour mixture; cook until thickened. Add cabbage; heat thoroughly. Sprinkle with bacon.
Soak bread in milk. Chop onion and beat eggs. Mix all ingredients well. Shape into loaf in a baking pan. Bake at 375° for 1 hour.
Blend all ingredients well. Refrigerate 12 hours. Makes 1 quart. Delicious on boiled shrimp.
Cook noodles according to package directions. Melt margarine and add to noodles with sour cream, cottage cheese and sugar. Put in a 13 x 9 x 2-inch casserole dish and let stand for at least an hour. Before baking, beat 3 eggs and 1 cup of milk. Pour over the noodles and do not stir. Bake at 350° for about 1 1/2 hours or until brown. Add raisins, if desired.
Mix butter, cheese and egg yolks. Add flour gradually until well mixed. Cut into 3 portions. Roll portion at a time to 1/8-inch and cut 1 1/2-inch squares and put 1/2 teaspoon filling in each square. Take opposite ends and squeeze together. Should look like bows. Put on cookie sheet and bake at 350° until lightly browned (about 15 minutes). Cool. Sprinkle with powdered sugar.
Dissolve Jell-O in hot water after Jell-O begins to thicken. Add other ingredients and chill.
Drain sweet potatoes; put through ricer until mashed. Scald milk. Add vanilla, sugar and butter. To potatoes add cinnamon, nutmeg and orange juice; stir. Add milk mixture to potatoes; stir. Use half of the sweet potato mixture to make a layer on the bottom of your dish, then a layer of marshmallows. Top with remaining sweet potatoes. Bake at 350° until very hot. Add a top layer of marshmallows and brown. Serves 8 to 10.