HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon; break in small pieces. Brown hamburger; add onion and cook until tender, then drain. Stir in soup, salt and paprika. Simmer for 20 minutes, stirring frequently. Stir in sour cream and heat through; do not boil. Serve over noodles, cooked as directed on box. Makes 4 to 6 servings.
Drain all juice, but save. Pour juice over pudding mix. Mix and pour over fruit.
Mix flour, salt and pepper. Sprinkle one side of beef with half of mixture; pound in. Turn beef and repeat with remaining half of mixture. Cut beef into 4 or 5 serving pieces. Heat shortening in skillet until melted. Cook beef over medium heat until brown (about 15 minutes). Mix tomatoes with liquid and remaining ingredients; pour over beef. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 45 minutes.
Cook in crock-pot on low for 24 hours. Serve on hard rolls, yeast buns or yeast bread.
Bake 2 boxes Jiffy cornbread mix, then crumble. Mix crumbled cornbread with crumbled boiled eggs, onion, cooked and crumbled bacon, tomatoes, green and yellow peppers and enough mayonnaise to moisten.
Break 4 slices of bread into pieces in bottom of a 13 x 9 x 2-inch pan. Melt 1 stick margarine and pour over bread. Cook sausage and drain. Sprinkle over bread and then spread cheese over sausage. Mix eggs, milk, mustard and salt. Pour over all. Leave all night in refrigerator. Bake, uncovered, at 350° for 35 minutes.
Cream butter and sugar, add eggs and beat well. Add salt, pineapple and bread cubes; bake in a 8 x 8 inch greased baking dish at 325° for 40-50 minutes.
Separate eggs, beat whites until stiff then beat in sugar. Beat yolks thoroughly, then add lemon juice. Fold egg yolks into egg whites. Then fold in heavy cream, stiffly beaten. Pour into shell that has been lined with graham crackers. Sprinkle top with cracker crumbs. Freeze until firm. Serve frozen.
Mix the gelatin, cornstarch and hot water; cook about 1 minute. Add sugar substitute and cool. Add sliced strawberries to gelatin mixture and coat. Pour into cooled 9-inch pie shell and refrigerate. Top with low calorie whipped topping. Serves 8.
Dissolve gelatin completely in boiling water in large bowl. Stir in lime peel and juice. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 2 hours or until firm. Garnish with additional whipped topping and lime slices. Store leftover pie in refrigerator. Serves 8.
In the 1 gallon of boiling water, break macaroni and add to water. Stirring occasionally, cook 10 to 15 minutes or until done. Drain and place in a well-greased baking pan.
Place celery, onion and carrots in a soup kettle. Add water almost to cover. Simmer, uncovered, for about 30 minutes or until vegetables are tender. Add broth and bring to a boil. Add noodles and boil gently for 20 minutes.
Put crackers on buttered cookie sheet. Cook 1 cup butter and 1 cup brown sugar for 3 minutes. Pour over crackers and bake at 400° for 5 minutes. Sprinkle both chips over crackers while hot. Swirl gently as chips melt. Sprinkle with nuts. Cut into squares after it cools slightly. Easy!
Sift dry ingredients and set aside. Cream the butter and brown sugar. Add eggs, vanilla, orange rind and sour cream. Sift in dry ingredients, blending well. Add nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes. Top with icing while still warm.
Put butter and chocolate in glass mixing bowl. Microwave on High for 30 to 45 seconds or until melted. Add sugar and beat well. Add eggs and beat well. Stir in flour and vanilla, mixing well. Add nuts and pour into a 9-inch ungreased pie plate. Cook in microwave on High for 6 minutes, rotating plate often. Top with vanilla ice cream if desired.
Grease a 9-inch pie plate or quiche dish with the butter or margarine. Sprinkle the wheat germ over the bottom and up the sides of the pie plate or quiche dish. Set aside.
Cream margarine and sugar. Add eggs one at a time. Add flour, salt, cream cheese and vanilla. Mix well. Bake in a large tube pan at 300° for 1 hour and 40 minutes. Cake should be put in a cold oven.
Sprinkle both sides of chicken with 1 teaspoon of cumin and the garlic salt. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace picante sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook, uncovered, 6 to 7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2 to 3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional picante sauce. Serves 6.
Saute onions and potatoes in 2 tablespoons margarine until onions are soft. Add zucchini and water to cover. Simmer, covered, until vegetables are tender. Add lima beans with liquid and 1/4 cup of margarine. Salt and pepper to taste. Serves 4 to 6.
Brown and drain ground beef. Add sauce and bring to a boil. Spoon some sauce on the bottom of a 13 x 9 inch baking dish. Layer uncooked noodle, cottage cheese, cheese, and then sauce. Repeat and end with sauce. Cover and bake at 350 degrees. (Pray that it does not boil over into your oven!). Bake 1 hour, then remove and let sit for about 10 minutes before serving.
Beat 4 minutes. Pour into a greased and floured pan, 9 x 13-inch. Bake at 350° for 35 to 40 minutes. While hot, poke holes with a cooking fork. Pour on glaze:
Spray square baking dish with Pam. Place cube steak in dish. Mix soups and 1/2 can water. Mix well. Pour over steak. Cover with foil. Bake 1 hour in 350° oven. Good over rice or mashed potatoes.
Combine first 6 ingredients. Layer with Doritos and cheese. Pour 1 can chicken broth (saved from chicken) over casserole. Bake until bubbly at 375°.
Preheat oven to 350°. In large bowl, combine meat, oats, 1/3 cup ketchup, onion, egg and 1 teaspoon bouillon; mix well. In shallow baking dish, shape into loaf. Bake 1 hour. Combine remaining 1/3 cup ketchup, 1 teaspoon bouillon, brown sugar, lemon juice and dry mustard. Pour over loaf and bake 10 minutes. Remove from oven and enjoy.
Mix together in large punch bowl with ice cubes until frozen concentrates completely dissolve. Then add 2 quarts chilled ginger ale and 1 pint chilled club soda. Stir well and serve.
Combine crumbs and margarine, add milk, vanilla and almond extract. Stir in remaining ingredients until well blended. Spoon 1 tablespoon into each paper lined miniature muffin pan. Bake at 325° for 25 to 30 minutes. Remove from pan and cool on rack. Yields 6 dozen.
Stir ingredients together. Bake in 7 1/2 x 13 1/2-inch dish at 350° for 45 minutes. Don't overbake.
Line cookie sheet or 9 x 13 pan with saltine crackers. On a stove, boil the margarine or butter and brown sugar for 3 minutes. Drizzle over crackers. Bake in 350° oven for 7 minutes. Sprinkle chocolate chips. Spread when melted.
Melt butter over medium heat in a 3-quart saucepan. Add onion; cook, stirring often, 2 minutes or until tender. Whisk in soup, milk, hot sauce and half of cheese, stirring just until cheese melts. Stir in macaroni; pour into a lightly greased 9-inch square baking dish. Top with remaining cheese. Bake at 375° for 30 to 45 minutes or until golden and bubbly.
Individually chop vegetables in a food processor until finely minced. Place oil in a large pot and saute vegetables along with minced garlic and parsley. Once vegetables are partially cooked (about 4 minutes), add sauce and broth. Lower heat and cook for approx. 1 hour. When sauce is done, add the romano cheese and stir.
Combine all ingredients in a saucepan. Cover and simmer 15 to 20 minutes or until tender. Uncover and cook until liquid is absorbed. Makes 4 to 6 servings.
Spray pan with Pam. Lay biscuits on pan. Press biscuits. Scramble eggs and pour on top of biscuits. Place all meat and cheese on top. Bake at 350° for 20 to 30 minutes.
Separate dough into triangles; place in 10-inch pie plate with points to center. Press edges together, building up slightly to form an edge at top; crimp. Bake in a 375° oven for 5 minutes. Sprinkle pecans on bottom of crust.
Cream oleo and sugar. Add eggs; mix well. Add dry ingredients, mixing well. Add nuts. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 15 minutes or until lightly browned.
Bring water and dates to boil, turn down heat and simmer 3 minutes. Cool mixture. Melt marshmallows in microwave oven or on top of stove, do not cook too fast. Mix dates, nuts and marshmallows. Butter a 9 x 9-inch pan and pour 3/4 of Oreo cookie crumbs in pan, spread out. Pour date mixture on cookie crumbs. Sprinkle remaining crumbs on top. When ready to serve, cut in squares and top with Cool Whip or whipped cream.
Preheat oven to 400°. Drain pineapple juice into large measuring cup. Combine spices into small bowl. Stir 1/4 teaspoon spice mixture and cornstarch into pineapple juice; set aside.
Stir all ingredients together. Bake in a tube pan at 325° for 1 1/2 hours.
Blend together and add 1 large container Cool Whip. Pour into pie shell. Makes 2 pies.
Cream sugar and Crisco. Add one egg at a time. Mix in milk, soda and dry ingredients. Bake in cake pans at 350°.
Drain syrup from fruit cocktail and pineapple. Mix sour cream and marshmallows together. Chop apple and banana. Combine all ingredients. Let set for several hours before eating.
Wash, peel and core apples into small pieces and put in saucepan with orange and lemon juices. Cook over low heat until apples are soft. Add cinnamon and then mash with a fork. Stir cranberries, sugar and ginger into applesauce. Cook until cranberries are soft. Serve hot or cold.
Cream together butter and sugars. Add egg and water and vanilla; beat well. Sift together flour, soda and salt. Blend into creamed mixture. Stir in chips and nuts. Drop from teaspoon 2 inches apart. Bake at 350° about 15 minutes.
Sift flour, baking powder and salt 3 times. Cream butter, adding sugar gradually. Add eggs and beat thoroughly. Add sifted dry ingredients alternately with milk. Pour into greased tube pan and bake 55 minutes in moderate oven (350°).
Blend together potatoes, salt, eggs, sugar, butter, vanilla, milk and cinnamon. Pour into a baking dish. Crumble together in separate bowl pecans, brown sugar, flour and butter for the topping. Sprinkle over potato mixture. Bake 30 minutes at 350°.
Grate squash and barley cover with water. Add seasonings. Saut onion in oil and add to squash. Cook 15 minutes. Drain water. Add 1/2 cup sour cream mixed with 1 tablespoon flour. Mix all and simmer 3 to 5 minutes and serve.
Boil the ham in 2 cups water. When ham is tender and broth is formed, add all ingredients (undrained), except cabbage. Cook about 45 minutes. Add cabbage and cook 15 minutes more. If tangy, add a touch of sugar.
Drain and grind or puree pineapple. Add half sweetener. Remove 1 cup of puree and sprinkle gelatin over the top of it to soften. Combine just egg yolks and rest of the sugar and cook over low heat in double boiler, stirring until mixture thickens. Add the gelatin mixture and stir until the gelatin dissolves. Cool to lukewarm and add remaining puree. Whip egg whites and salt in a bowl until foamy. Fold in whipped cream. Gently fold in pineapple mixture. Pour into mold or oblong pan. Chill until firm, about 2 hours. Garnish with whipped cream and strawberries.
Mix the first three ingredients in heavy saucepan and cook on high heat until mixture forms a hard ball when dropped in cold water. Beat egg whites until they form soft peaks. Add sugar, water and Karo syrup mixture to beaten egg whites. Continue to beat until candy will stand up when dropped from a spoon. Add vanilla and pecans.
Remove seeds from peppers while dry, then wash in cold water. Boil 1 quart of salad oil with the 2 gallons peppers. Let boil and stir until all have been under oil. Set off fire. Pack in jars.
In large crock-pot, cover roast with water. Cook all night or all day. After roast is done, put broth in kettle with potatoes that have been peeled and halved. Add 1/4 cup ketchup and cook until very tender. Pour back into crock-pot and add rest of ketchup.
Combine sugar, butter and milk; bring to a rolling boil (soft-ball 235°). Boil 5 minutes over medium heat. Remove from heat; stir in peanut butter until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9 pan. Cool; cut in squares.
Heat oven to 350 degrees. Grease a 15 1/2 x 10 1/2 pan (I used cooking spray). Mix brown sugar and butter together, add eggs and tsp. vanilla. Beat until smooth. Mix flour, soda, salt and oats together and mix into batter. Reserve 1/3 of oatmeal mix. Press remaining mixture in pan and spread to sides of pan and up sides a little way. Heat chocolate chips, sweetened condensed milk, and butter in a 2 qt saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in nuts, vanilla and salt. Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by rounded teaspoon on chocolate mixture. Bake until golden brown, about 25 to 30 minutes. While warm cut into bars.............Yummy!
Cream butter and sugar. Add eggs, one at a time, beating thoroughly after each. Add flour and orange juice alternately. Use one cup of the flour to sprinkle nuts and fruit. Add them to mixture. Add vanilla. Put in pan, greased and lined with brown paper. Place in slow oven about 250° to 275° for about 2 hours or until tests done.
Combine sugar, salt, milk and butter. Boil until sugar is dissolved. Add dates and stir constantly until soft ball occurs when tested in a cup of water. Remove from fire and cool. Beat until creamy and thick; add nuts, mixing thoroughly. Pour onto cold wet cloth and knead until smooth. Shape into roll and chill until firm. Cut into thin slices.
Cream the sugar and shortening. add eggs and sour cream. Mix. Add dry ingredients. Dough will be stiff. Add nuts, if you like. Drop on a greased cookie sheet. Decorate with colored sugar. Bake at 350° for 10 minutes until set and very lightly browned. You can use egg substitute or 4 egg whites in place of the eggs.
Soak codfish night before in water. Drain and boil in 2 liters of water for 15 minutes. Shred codfish. Make sure you take all bones out. In large skillet alternate layers of potatoes, codfish and onions. Add the rest of the ingredients. Bring to a boil, then simmer for 30 minutes or until potatoes are done.
Preheat oven to 325°. Grease, and instead of flour, coat pan with cocoa powder, a 10-inch tube pan. Cream butter and shortening. Gradually beat in sugar. Add eggs, one at a time, beating thoroughly after each. Combine flour and dry ingredients. Add alternately with milk. Add vanilla and beat until smooth. Bake for 1 hour and 25 minutes. Next day serving is best.
Put raisins in saucepan; cover with water and boil about 15 minutes. Drain and reserve 1 cup of raisin water. Add baking soda to the cup of raisin water and let cool. Cream sugar and shortening; add eggs and oatmeal. Sift flour, cloves, cinnamon, nutmeg and salt together and add to mixture with water. Add raisins and walnut meats. Drop by teaspoonfuls onto a greased baking sheet. Bake at 350° until done. Makes about 6 dozen cookies.
Cream butter and sugar together until fluffy. Beat in egg and vanilla. Sift together flour and powder. Stir into butter mixture; blend well. Chill dough thoroughly. Roll out small portions of dough. Cut with cookie cutters. Place an inch apart on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes or until brown at edges. Remove to a rack to cool. Icing with a powdered sugar/milk mixture. Use food coloring to be creative.
Get dough, toss it, bake is, sauce it, top it, make it.
Combine first four ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove chicken from broth, and cool. Strain broth; discard celery leaves and solidified fat. Return broth to Dutch oven; add green onions and next 8 ingredients. Cover and simmer for 20 minutes. Bone and chop chicken; add to broth. Cook 5 more minutes. Discard bay leaf. Sprinkle soup with pepper, if desired. Yield 7 cups.
When the carrots are almost done, add raisins and sugar, along with cinnamon, allspice, nutmeg and ginger, with some salt. When the raisins are tender; cool. Add enough flour to make a slightly stiff cake batter, along with baking powder and soda to the batch. Add lots of nuts if you have enough, but walnuts are best. Cook in a slow oven in greased and floured loaf pans for at least 1 hour. If you can't tell when it is done, don't start. You shouldn't be cookin'. No fat, no eggs, no milk, no vanilla and no shortening. Wrap and freeze surplus.
Heat oven to 350°. Mix all ingredients together and spread in a greased 9 x 13-inch pan. Bake until golden brown, about 25 minutes. Cut into squares when cool.
Soften cheeses to room temperature. Blend all ingredients until smooth. Serve on Ritz crackers or with potato chips.
Preheat oven to 375°. Mix milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well. Roll into 1-inch balls. Roll in sugar. Place 2 inches apart on lightly greased pan. Mark with fork. Bake 6 minutes or until lightly brown (do not overbake). Cool.
Mix all ingredients together and place in refrigerator to cool. (Mix pistachio pudding as it came from package).
Combine and mix ingredients. Cook in Bundt pan, tube pan or flat pan at 300° for at least 1 hour. Top with glaze.
Pour melted margarine in a 9 x 13-inch pan. Layer bread, cheese and ham twice. Beat eggs and add milk and salt. Pour over bread mixture. Cover with foil and refrigerate overnight. Uncover and place in 350° heated oven for 1 hour. (You may also use crisp bacon or sausage.)
Blend 3 cheeses together and coat with pecans. Dip and eat with desired crackers.
Add all ingredients together with milk and butter, melted. Cook like pudding. Pour into baked pie shell. Sprinkle with nutmeg and bake for 10 minutes at 350°.
Peel and chop tomatoes. Chop peppers and onions. Mix chopped vegetables in a heavy vessel. Add remaining ingredients and boil slowly for at least 2 hours or until desired thickness. Watch closely to prevent burning. Pack in pint jars and seal.
Pour one of each in a punch bowl. Freeze juice for ice cubes. Make as much or as little as you need.
Drain snap beans and place in a baking dish; mix brown sugar, margarine, soy sauce, and garlic powder; pour over beans. Place bacon on top and bake at 350° for 45 minutes or until done.
Mix egg, tomato, salt and pepper together. In frying pan, melt butter and add egg. Mix. When egg is cooked, lay cheese on top, just to melt a little. Place on toast with mayonnaise or butter.
Mix and bake 30 minutes in 350° oven. Cook in greased pan, 5 x 8-inches. Cut into 1-inch pieces and roll in powdered sugar while still hot. Cool.
Boil water one minute. Cool to room temperature. Pour cooled water into 6 cup ring mold. Freeze. Arrange mint leaves in mold as desired. Add remaining water to fill mold. Freeze. Remove mold from freezer and set at room temperature five minutes before adding to punch bowl.
The night before serving, grease a 9 x 13-inch baking dish. Place the bread cubes in the dish. Top with sausage and then the grated cheese. Combine eggs, milk, salt and mustard; pour over the ingredients in the baking dish. Cover with aluminum foil and refrigerate overnight.
In a 4 or 5-quart pan, brown ground beef, onion and garlic over medium heat for 5 to 8 minutes; drain fat. Add tomatoes, broth, water, oregano, basil and pepper. Bring to a boil; lower heat and simmer, partially covered, for 10 minutes. Add vegetables and pasta. Cook, uncovered, for 10 to 12 minutes. Add parsley. Makes 4 servings.
Mix 1st three ingredients together to make 9-inch crumb crust. Let cream cheese soften to room temperature, then whip until fluffy. Add condensed milk slowly. Beat until well-blended. Add lemon juice and vanilla; blend well. Pour into chilled prepared crumb crust. Chill 2 to 3 hours. Pour can of cherry pie filling over top and serve. Makes one 9-inch pie.
Cook spaghetti as directed on box, drain and set aside. In a skillet cook onion and green pepper; add hamburg and cook thoroughly. Add sauce and simmer. Mix Ricotta cheese with spaghetti, then add hamburg mixture, mixing thoroughly. Pour half into a greased 13 x 9 x 2-inch pan. Put on one layer of Provolone cheese, then pour in the rest and add another layer of cheese. Put into 350° oven until cheese starts to bubble.
Thaw shrimp if frozen. Measure 1 1/2 cups flour; set aside. In a 1-quart mixing bowl, combine the remaining 1 1/2 cups flour, milk, baking powder, curry powder and salt. Place reserved flour and coconut in 2 separate shallow pans. Dredge shrimp in flour, dip in bowl, then roll in coconut. Fry in hot oil at 350° until coconut is golden brown. Drain on paper towel before transfering to warming tray. Serve hot with Sweet and Sour sauce. Makes 6 to 8 servings. Tail section may be left on for easier handling.
Saute onions, celery and bell pepper until brown. Add garlic, stewed tomatoes, Ro-Tel tomatoes, salt, pepper and Worcestershire sauce to taste, water, rice and chosen meat. Let come to a boil. Cover and cook 25 minutes or until rice is tender and liquid is reduced.
Sift flour, baking powder and salt. Mix sugar, margarine, eggs, caraway seed, raisins and milk. Put into loaf pan. Melt butter. Pour on top of mixture and sprinkle with sugar.
Divide hamburger into 4 sections. Peel, slice and halfway cook potatoes in saucepan and drain. Slice onion. Cut four 10-inch squares of foil. Place equal shares of potatoes, onions, salt and pepper in foil. Pour on small amount of A. 1. Add hamburger patties to the top of potatoes and onions. Salt and pepper. Add more steak sauce, then seal tinfoil tightly and bake in oven at 350° for 30 to 40 minutes.
Combine cheese, parsley and 1 tablespoon milk in a food processor; process until smooth, adding more milk, if mixture is too stiff. Cut off and discard the top quarter of each tomato. Scoop out the seeds with a melon baller. Fill the tomatoes with the cheese-parsley mixture. Decorate each with a parsley leaf. These can be refrigerated for several hours, but brought back to room temperature before serving.
Beat eggs. Add milk and vanilla. Add sugar, flour and melted butter. Mix well. Bake at 350° for 35 to 40 minutes. Use unbaked pie shells. Makes 2 pies. This is really a good pie.
Cook beans about 4 hours on low heat. When very tender, add sliced sausage for last 30 to 40 minutes. Serve over rice.
Reserve 2/3 cup cake mix. Melt oleo and add remaining cake mix and 1 egg. Mix. Put into large Pyrex dish and bake at 350° until done. While cake is baking, mix other ingredients (Karo, eggs, 2/3 cup reserved cake mix, brown sugar and vanilla). Pour over first mixture; sprinkle top with crushed pecans. Bake for another 30 minutes. Um Um Good.
Preheat oven to 350°. Thoroughly mix all ingredients in bowl. Shape meat into small balls (will be twice as big when done). Place the balls on a cookie sheet and bake in oven for 20 to 30 minutes. Reduce oven heat to 300° and remove meatballs. Put meatballs in deep baking dish and pour tomato sauce or mushroom sauce over them. Bake for 45 minutes.
Combine first 7 ingredients in a bowl; stir well and set aside. Combine sugar and oil; stir well. Add eggs, one at a time, beating well, with a wire whisk, after each addition. Stir in carrots and next 4 ingredients. Add flour mixture; stir well.
Combine first 5 ingredients; mix well. Unroll crescent rolls; leave every two attached, forming four rectangles. Spread each rectangle with 1/4 of cream cheese mixture, carefully spreading to edges. Beginning with a long side, roll up each rectangle in jelly roll fashion; slice each roll into 6 pieces. Coat with pecans, pressing pecans into dough; place on ungreased baking sheets. Bake at 375° for 20 minutes or until golden brown. Yields 2 dozen appetizers.