HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar, vinegar, vanilla and coconut. Mix. Add margarine. Pour into unbaked pie shell and bake for one hour at 350°.
Brown hamburger and sausage in skillet. Drain fat. Add Velveeta. Stir until cheese is melted. Pile on slices of bread. Serve hot.
Cut corn from cob. Chop cabbage, onions and peppers. Cook 15 minutes using very little water. Add corn, sugar, salt, celery seed and vinegar. Mustard moistened with vinegar should be added last. Cook until corn is tender, about 30 minutes. While hot, pack into jars and seal.
Cut beef and green pepper into 1/2-inch wide strips. Heat wok over high heat; add cooking oil. Stir-fry the meat, half at a time, until browned. Remove meat from wok.
Combine all ingredients, except the catsup and cooking spray, in a large bowl. Mix well. Shape mixture into a 9 x 5-inch loaf. Place loaf on a rack in a roasting pan coated with cooking spray. Bake for 1 hour and 15 minutes. Spread catsup evenly over meat loaf. Bake an additional 5 minutes. Remove from oven. Let stand 5 minutes before serving.
Mix all ingredients in bowl. Place in a 9 x 13-inch pan. Refrigerate overnight. Before baking, place on top 1 1/2 cups breadcrumbs mixed with 1 stick melted margarine. Bake at 375° for 1 hour.
One can of Libby's pumpkin pie filling plus 2 eggs plus 2/3 cup evaporated milk can be substituted for the first 6 ingredients.
Brown almonds in oven. Brown coconut in oven when almonds are done. Watch carefully. Fold into whipped cream mixture and spread on angel food cake.
In a large greased casserole dish, place the following in layers: Doritos, hamburger meat, onion, chili beans, grated cheese, cream of chicken soup, chopped tomatoes and green chilies and sour cream. Sprinkle Doritos over top. Place in oven at 350°. Bake for 30 minutes or until golden brown.
Bring hot water to boil in a large saucepot. Heat oil in a large skillet over high heat. Crumble in turkey and, stirring often to break up pieces, cook 5 minutes, until no longer pink. Meanwhile add noodles to water and boil 4 minutes until tender. Drain and spread on serving platter. Cover and keep warm.
Place pie crust in pan (see directions on box). Bake for 9 minutes at 400°. Saute onion in olive oil (or vegetable oil). Season chicken with salt, pepper and garlic powder. Dice chicken and add to skillet. Cook chicken until done, then drain. Rinse broccoli in cold water until thawed; drain. Mix soups together. In bottom of casserole dish, later chicken, broccoli, soup, then cheese. Repeat layers. Top with pecans. Bake at 350° until bubbly and cheese is melted (approximately 30 to 45 minutes).
Mix first 5 ingredients in a bowl. Toss to coat well. Layer half in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle half of parsley over, then remaining potatoes. Cover; bake at 350° for 45 minutes or until done. Uncover, sprinkle on remaining parsley and serve. Serves 8.
In a large bowl dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir; let rest 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out and knead until smooth, about 8 to 10 minutes. Place in a greased bowl. Cover and let rise until doubled. Punch dough down. Turn out onto a surface and let rest for 5 minutes. Grease muffin cups. Divide into balls in each cup. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12 to 15 minutes or until golden brown.
Combine margarine, sugar and vanilla. Beat well. Add eggs and beat well. Stir in flour. Gradually stir in chocolate chips, pecans and coconut. Pour into unbaked pie shell. Bake 1 hour at 350°. Cool to set.
Sift flour, baking powder and salt. Cut shortening into mixture. Add milk gradually, mixing into dry dough. Roll out on board to about 1/4-inch thickness. Cut into rounds the size of a saucer. Place 1 tablespoon fruit in one half of each round, folding remaining half over fruit. Moisten inner edge with cold water and press together with fork. Brown in shallow fat, turning over until both sides are brown.
Brown meat and onion; drain fat. Combine soup and water, add salt and pepper; mix with meat. Brown potatoes in skillet in 2 tablespoons oil. Place potatoes in 2-quart casserole. Lay meat on top. Place cheese slices on top. Bake at 350° for 30 minutes (can be frozen). Freeze without cheese. Thaw, place cheese on top and bake at 350° for 30 minutes.
Preheat oven to 375°. In large saucepan, melt margarine; stir in flour, bouillon and pepper. Over medium heat, gradually add milk; cook and stir until mixture thickens. Add remaining ingredients except biscuit mix; mix well. Pour into 2 1/2-quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover dish; cut slashes in center of dough. Place on top of dish; crimp edges. Bake 40 minutes or until golden. Refrigerate leftovers. Makes 6 servings.
Mix graham crackers and soft margarine together and spread in pan. With wire whip, mix pudding and milk together until well blended. Then spread on cracker mixture. Put layer of bananas over pudding. Put well drained pineapple over bananas. Spread whipped topping over pineapple, making sure to seal edges well. Sprinkle nuts over topping and the cherries for decoration. Let set in refrigerator for several hours or overnight.
Drop cabbage leaves in boiling salt water for few minutes. Drain, combine hamburger meat, onion, salt, pepper, rice and egg together. Use 2 tablespoons of soup, roll meat in cabbage leaves. Secure with toothpick in skillet. Pour rest of soup over cabbage rolls. Simmer for 40 minutes or pressure cook for 10 minutes.
Cook cauliflower until tender, drain. Put in a bowl and cut out the core. Mash up real good. Add eggs, flour, baking powder, salt and milk. Mix together, if too sticky add more flour. Heat oil in the skillet and drop the cauliflower by a teaspoon and brown on all sides. Set on a paper towel to drain off excess oil.
Preheat oven to 375°. In large skillet fry bacon until crisp. Remove, crumble and set aside. Drain all but 2 tablespoons of fat. Add green pepper and cook until tender-crisp. Stir in water, vinegar, sugar, cornstarch and seasonings. Simmer, uncovered, until thickened. Gently stir in potatoes, crumbled bacon and 1/2 can of onions. Spoon into 1 1/2-quart casserole. Bake, covered, 35 minutes or until thoroughly heated. Top with remaining onions. Bake, uncovered, 3 minutes, until golden brown. Makes 4 servings.
Combine ingredients, mixing well. Pinch off small pieces of dough into balls (approximately 3/4-inch). Place on baking sheet. Bake in moderate oven at 350° for approximately 15 minutes. Makes about 8 dozen. They freeze well, too.
Bring water and butter to boiling point; add salt and meal moistened with a little water. Cook until thick. Beat eggs; add baking powder and milk. Add to first mixture. Bake in moderate oven for 30 minutes. Serves 6.
Blend together in a blender all ingredients, except ice cream. Pour into punch bowl. Add ice cream by large spoonfuls. Stir until smooth and serve.
Mix cheese and onion. Spread thinly on large dinner plate with rim. Spread half bottle of Heinz cocktail sauce over cheese mixture. Drain 1 large can crabmeat plus 1/4 pound fresh crabmeat or mock crabmeat. Flake crabmeat and sprinkle over cocktail sauce. Chill until ready to serve. Serve with crackers. Serves 6 to 8 people.
Soften gelatine in water. Heat soup and cheese until softened. Add gelatine and stir. Add remaining ingredients. Stir well. Chill overnight. Serve on Ritz crackers. This makes a lot.
To prepare pastry, combine flour and salt. With fingertips or pastry blender, cut in the butter until crumbly. Add egg yolk and milk. Form pastry into 2 flat disks, one slightly larger than the other. Wrap each in plastic and refrigerate.
Mix the first 4 ingredients well and press into the bottom of a 9 x 11-inch cake pan. Bake 20 minutes at 350°.
Saute beef tips in a skillet until browned. Add onions and mushrooms and saute another 5 minutes. Add water, salt, pepper, thyme, and garlic.
Place 5 eggs in boiler, cover with cool water, add 1 teaspoon salt and bring to a boil. Let boil for 15 minutes. Remove from heat, pouring off water.
Sift together flour and salt, cut in lard until pieces are like small peas. Add water and gently toss with fork until moist. Form dough into ball, on lightly floured surface, flatten dough and roll out.
Add these ingredients to batter. This make a huge amount. Can be baked into muffin or loaves and then frozen. This is a great naturally sweet treat for lunches also.
Mix all together and serve with raw veggies (carrots, cauliflower, broccoli) or chips.
Place green pepper, lettuce and broth in food processor or blender. Blend until smooth. Heat oil and add green pepper mixture, salsa and salt. Cook for 5 minutes, remove from heat and whisk in sour cream.
Wash lentils in strainer; clean good. Put under running water a little at a time. Add remaining ingredients to lentils. Cook all together.
Brown bacon, onion and ground beef. Drain off fat. Add rest of ingredients; mix well. Cook in crock-pot or 1 hour in a 350° oven in a 3-quart casserole. Leftovers freeze well.
Mix all ingredients well. Pour into unbaked pie shell and bake in a 350° oven for 1 hour.
Cook and stir hamburger and onion in 12-inch skillet or Dutch oven until hamburger is light brown; drain. Stir in green beans (with liquid) and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally until noodles are tender, 25 to 30 minutes or cover and cook in a 350° oven for 25 minutes. Makes 6 servings.
Mix sugar, margarine and milk in a large microwave bowl. Heat on High in microwave for 11 minutes, stopping after 3 1/2 minutes. Stir. Restart; stop again after 3 1/2 minutes. Stir; restart. Remove from microwave. Add vanilla, marshmallows and peanut butter. Mix well until dissolved. Pour in a 13 x 9-inch buttered pan.
Combine first 4 ingredients in a medium saucepan. Add water to cover. Bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender. Drain and set aside. Saute onion in butter in a large saucepan over medium heat until tender. Reduce heat to low; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Combine milk and broth; gradually add to flour mixture. Cook over medium heat, stirring constantly until mixture is slightly thickened. Stir in 2 cups cheese. Cook, stirring constantly, until cheese melts. Add reserved vegetables and salt and pepper to taste. Cook until thoroughly heated. Ladle soup into individual serving bowls. Garnish each serving with croutons and finely shredded cheese.
In a saucepan, over medium heat, combine peanuts, sugar and water. Cook. Stir until mixture crystallizes and coats peanuts, about 10 minutes. Spread in an 11 x 15-inch buttered cookie sheet. Sprinkle with salt. Bake at 350° for 15 minutes. Remove from oven and lift and turn them over and over. Bake another 15 minutes and cool. Makes 4 cups.
Remove outside fat and cut steak into serving pieces. Sprinkle with salt. Brown under broiler, turning once. Remove from broiler and place in baking dish. Stir onion, herbs and bay leaves into tomatoes. Pour over steaks. Cover; bake in a 300° oven for 1 1/2 hours, until beef is tender. Stir flour into cold water to make smooth paste. Pour over steaks; bake for 20 minutes more, or until sauce thickens. Makes 4 servings.
Mix ingredients in order given. Pour into a greased 9 x 13-inch pan. Sprinkle top with a little cinnamon and sugar and bake at 350° for 35 to 40 minutes.
Place sliced apples in 13 x 9 x 2-inch pan sprayed with cooking spray. Sprinkle with 1/2 teaspoon cinnamon and 1 teaspoon white sugar. Mix and redistribute in pan evenly. Mix remaining ingredients and sprinkle over top of apples (do not stir). Top with extra cinnamon if desired. Bake at 350° for 35 to 40 minutes. Best warmed with whipped cream.
In a 3-quart microproof casserole, combine onion, green pepper and butter. Cook, covered, on High (Max power) for 4 to 5 minutes, or until onion is transparent. Add tomatoes and flour; stir until smooth. Stir all remaining ingredients except chicken. Cook, covered, on High (Max power) for 5 minutes. Add chicken pieces, immersing them in sauce. Cook, covered, on High for 20 to 25 minutes, or until chicken is tender. Stir once during cooking. Allow to stand 5 minutes, covered. Remove bay leaf before serving with cooked spaghetti or rice.
Bring ingredients to boil. Put grape leaves in bottom of jars. Put small pickles in jar. Use head dill, dill seed and alum in each jar. Pour mixture into jars.
Sift together flour and sugar; cut in oleo. Knead and pat into 8 x 13-inch glass pan. Bake for 20 to 25 minutes at 350°. Pour lemon filling over hot pastry and continue baking for 25 minutes.
Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Mix together the eggs, milk, bread crumbs, 2 teaspoons salt, pepper, celery salt, sage and raisins; let stand 5 minutes. Add meat and mix. In large pan, saute onion in oil until crisp-tender. Mix remaining ingredients. Stuff cored and halved peppers. Place in sealed freezer bags for freezing.
Brown beef, onion, pepper and celery in skillet. Drain if necessary. Add cream of soup, stirring to blend. Mix together cream cheese and sour cream.
Crumble angel food cake in medium pieces and place in bottom of 9 x 12-inch dish. Blend cream cheese, sugar, evaporated milk with mixer until creamy. Add pecans and stir into mixture. Pour mixture over angel food cake pieces. Spread blueberry pie filling over mixture. Top with Cool Whip. Refrigerate before serving.
Cream together sugar, margarine, eggs and vanilla. Mix together in a bowl the baking soda, flour and cocoa. Add flour mixture and sour cream alternately, blending well after each addition. Bake in preheated 350° oven approximately 8 to 10 minutes.
Mix sugars, oil, vanilla and egg until smooth. Stir in flour, salt, nuts and chocolate chips. Mix well.
Preheat oven to 325°. Grease and flour a 10-inch tube or Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top; spoon and brush glaze evenly over top and sides. Repeat until glaze is all used up.
Prepare cake mix as usual. Preheat oven to 350°. Grease and flour an 11 x 17-inch or larger baking pan. Spread batter in pan and bake 20 minutes.
In a small bowl, toss together tuna, cabbage, carrots and squash. Stir in cream cheese, yogurt and basil. Add salt and pepper to taste. With small spatula, spread mixture evenly onto celery sticks. Makes 10 to 12 servings. Calories: 32; Carbohydrate: 3g.
Melt chocolate chips over boiling water. Add Eagle Brand milk, vanilla and nuts. Mix together. Pour into a pan. Cool down until firm. Cut and enjoy.
Beat 2 minutes. Take 3/4 mixture and pour into greased and flour tube pan. The rest of the mixture stir chocolate syrup into it. Mix well. Pour over top of cake. Bake at 350° for 1 hour.
Bring water to a boil. Add squash, onion and bell pepper; cook 8 to 10 minutes or until tender. Drain well. Stir in mayonnaise and next 5 ingredients; pour into a lightly greased deep 2-quart casserole. Combine bread crumbs and butter. Sprinkle over casserole and bake at 350° for 30 minutes.
In an electric mixer bowl, mix together cake mix, instant pudding, oil and water. Add eggs, one at a time, beating after each. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake at 350° in well-greased Bundt or tube pan for about 55 minutes or until testing pick comes out clean.
Cream butter and sugar. Add vanilla. Add flour, then nuts. Shape into ovals. Bake at 350° for 20 minutes. Roll in powdered sugar when hot, again when cool.
Flour pork chops on both sides. Fry in oil until brown on both sides. Remove pork chops and drain grease. Put pork chops back into skillet and add potatoes, onion, bell pepper and tomatoes. Add salt and pepper. Cover and cook for about 1 hour, stirring occasionally. Serves 6.
Place shortening, sugars and eggs in a large bowl; beat until creamy, then add water, salt, soda, flour, vanilla and cinnamon and mix well. Chill dough for at least 1 hour or let set overnight. Roll out dough and cut into desired shapes. Decorate with your choice of sprinkles or colored sugars. Bake on a greased cookie sheet for about 10 minutes at 350°. Makes 7 to 8 dozen.
Mix sugar, cocoa, flour, milk and Karo. Cook until it forms a soft ball in water. Add butter and vanilla; beat well. Nuts may be added.
Cream butter and sugar; blend well. Add well beaten egg yolks, beat until mixture is light and then add pineapple. Do not drain off juice. Sift flour together with baking powder and salt. Add to first mixture. Then add vanilla and coconut. Fold in beaten egg whites. Bake in a 375° oven for 25 to 30 minutes. Yields three 9-inch layers.
Mix jello, strawberries and boiling water until dissolved. Add bananas and pineapple; mix. Pour 1/2 of this mixture into bowl and chill until set, but not firm. Add vanilla yogurt to remaining jello mixture and pour over other layer. Makes about 10 to 12 servings.
Mix together flour and sugar. Beat egg yolks. Mix with milk. Cook until thickened. Add butter and vanilla. Put in a baked pie crust and top with egg whites, beaten. Bake approximately 10 minutes at 350°.
Combine eggs, sugar, vanilla and whipping cream. Mix well. Pour into can of ice cream freezer. Add sweetened condensed milk and chocolate syrup; stir well. Add milk to fill line of freezer. Freeze. Makes approximately 1 gallon.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 can onion rings. Pour into a 1-quart casserole. Bake uncovered at 350° for 30 minutes. Top with remaining cheese and onions. Uncover and bake 5 minutes longer. Makes 6 servings.
Combine meat, crumbs, eggs, milk, onion and spices. Form into balls no more than 1-inch. Brown well. Place in Dutch oven. Add beef broth and simmer 30 minutes.
Wash and clean the beef to cut into 0.3 cm thick. Beat both sides with the blade of knife. Add 1/2 teaspoon salt, 1/2 tablespoon wine, 3 tablespoons water and 2 teaspoons cornstarch. Mix well. Mix eggs with 1/2 teaspoon salt and 1 tablespoon oil. Heat 5 tablespoons of oil in the pan. Stir-fry the beef over very high heat for two minutes. Remove from the high heat and add the egg mixture. Mix evenly. Sprinkle with chopped green onion.
Slice peppers and onions in half and then in even slices. Slice sausage diagonally in bite size slices. Add all to large pot and add enough water to pot to steam everything. Season to taste. Cook until peppers are tender.
Clean and wash turkey. Put 1 teaspoon of salt in cavity of turkey. Rub in and then stuff with celery stalks, onion and carrots. Rub butter on outside of turkey. Season with salt, pepper and season salt. Put in and broil. Bag it and bake it according to size of turkey.
Brown bacon in margarine. Remove bacon and set aside to cool. Break up in bits for garnish over finished dish. Cut up chicken into 1 inch chunks and brown in skillet about 10 minutes. Remove to bowl and cover. Add onion and garlic to skillet, cook and stir until onion is soft about 3 minutes. Add rest of ingredients and chicken to pan. Cover and simmer until veggies are soft.
Mix together the broccoli, soup, mayonnaise, 1/2 of the cheese and bread	crumbs. Put into a baking dish and cook until it gets hot through. Remove and top with cheese and bread crumbs. Cook until cheese melts and bread crumbs are brown. Cook at 350°.
Spread	green beans in casserole dish; spread soup over beans. Sprinkle grated cheese on top of soup. Cover with lid or foil and bake at 325° for 20 to 25 minutes, then add onion rings and dabs of butter. Broil, uncovered, 2 to 4 minutes.
Preheat oven to 350°. Grease 2 (9 x 5-inch) loaf pans. In large bowl, mix all dry ingredients. In small bowl, mix bananas, eggs, milk and oil. Pour liquid into dry ingredients and mix well. Pour batter into pans and bake 1 hour and 20 minutes until bread pulls away from side of pan. Poke with toothpick to check doneness. If toothpick is clean, bread is done. Cool in pan 10 minutes, then remove. Makes 2 loaves.
Melt 1 stick margarine. Mix with graham cracker crumbs. Press into 9 x 13 x 2-inch pan. Mix 2 sticks margarine, powdered sugar and eggs. Beat at high speed for 15 minutes. Pour over crumbs.
Mix first 4 ingredients with electric mixer. Add flaked coconut. Pour into a greased 13 x 9-inch cake pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and while still hot, poke holes into the cake with a meat fork. Pour the can of cream of coconut over the hot cake and into the holes. Cool and top with Cool Whip or whipped cream. Chill.
Fold all ingredients together. Makes a beautiful, delicate, very "rich" dessert. You can serve it on a lettuce leaf as a salad with crackers or I usually serve it as a dessert and everyone likes it very much. Let it set in refrigerator for about 1 hour before serving and enjoy!
In a large skillet with lid, cook hamburger until it loses its red color; break meat up with spoon as it cooks. Stir in 5 cups boiling water, onion soup mix, bay leaf, pepper, mushrooms, tomato sauce and red wine. Heat mixture to boiling. Stir macaroni into boiling liquid; return to boiling. Reduce heat, cover and boil slowly, stirring frequently, 25 to 30 minutes, or until pasta is cooked through. Add additional water, if needed.
Pound chicken breasts to flatten. Sprinkle with salt and pepper. Cook onions and celery in 1/2 cup butter until transparent. Remove from heat and add 6 tablespoons wine, the crab and stuffing mix; mix well. Divide mixture among chicken breasts, placing in center of each piece. Roll up and secure with toothpicks. Combine flour and paprika. Roll chicken in mixture to coat. Divide between two 11 x 7-inch casseroles. Drizzle remaining butter on top. Bake in 375° oven for 1 hour.
Preheat oven to 350°. Cook rice; set aside. Sprinkle salt, pepper and garlic powder evenly over chicken.
Prepare salad as directed on package except stir catsup and relish into dressing. Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch. Garnish with hard-cooked egg, if desired.
Heat butter and oil in oblong 13 1/2 x 9 x 2-inch baking dish in a 400° oven until butter is melted. Place chicken in dish, turning to coat with butter mixture. Arrange chicken, skin side up, and sprinkle with garlic salt. Cook, uncovered, for 30 minutes.
Mix sugar, eggs, flour and pineapple juice together. Grease (butter) a casserole dish (1 1/2-quart size). Place pineapple chunks in bottom of dish. Pour mixture over chunks. Put bread cubes on top and pour melted butter over bread cubes. Bake at 350° for about 40 minutes. Makes 6 servings.
Have ingredients at room temperature. Cream butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Add flour and milk alternately. Stir in flavorings. Pour into greased and floured tube pan. Place in cold oven. Turn to 350° and bake 1 hour and 15 minutes. Remove from pan and cover immediately. Don't open and serve until next day.
Combine and beat all ingredients on low speed until well blended. Drop by heaping teaspoonfuls 2-inches apart on ungreased baking sheets. Bake at 350° for 12 to 15 minutes. Remove immediately from sheet and cool. Makes 4 dozen.
Melt the chips over hot, not boiling, water. Stir in the peanuts and noodles. Drop by spoonfuls onto waxed paper.
Heat brown sugar, corn syrup, water and salt to 250° (hard-ball) in heavy 4-quart saucepan over medium heat. Add nuts. Continue cooking over low heat to 285° (brittle in cold water). Stir constantly. Remove from heat. Mix in soda and margarine. Stir in Chex to coat all pieces. Work quickly! Spread on greased baking sheet. Separate into thin layer with greased fork. Cool. Break into bite-size pieces. Makes about 1 pound.
Beat eggs. Add remaining ingredients. Put in a 9 x 12-inch dish and chill overnight. Bake at 350° for 45 minutes.