HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a skillet. Cook and stir onions and 1/4 teaspoon salt in butter until onions are tender. Keep warm over low heat. Stir together salad oil, lemon juice, garlic, 1/2 teaspoon salt and the pepper; brush on top side of meat. Set oven control at broil and/or 550°. Broil meat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil just until rare, 5 minutes longer. Cut meat across grain at a slanted angle into very thin slices. Serve with onions.
Cook hamburger until its brown; drain. In same skillet, add onion, green pepper, Ro-Tel tomatoes and cayenne pepper. Simmer about 30 minutes. Add cooked rice. Stir together. Let simmer another 5 minutes. Turn off. Put shredded cheese on top to melt, then serve.
Put sliced cucumbers in large glass container. Soak overnight in 1/4 bag lime. Be sure to cover in water; cover container.
Mix crushed crackers with melted butter or margarine. Press into Pyrex pie plate, reserving 1/2 cup. Saute onions in vegetable oil until tender and golden; spread on crust. Heat milk, eggs, salt, cheese and seasonings, stirring constantly, until cheese melts. Pour mixture over onions and bake until center sets, about 30 minutes at 350°. Let stand 5 minutes before slicing.
Mix first 5 ingredients together well. Add egg, buttermilk and oil; mix well. Add raisins; mix well again. Bake 40 to 50 minutes in a 350° oven in round greased and floured pan.
Cut roast into bite size pieces and put in pan. Use 1 or 2 cans of mushroom soup (1/3 cup of milk per can of soup) per amount of roast you have left. Simmer for 15 minutes. Prepare rice. Pour meat mixture over rice.
Mix well. Makes 1 1/2 cups (0 fat, 244 calories) or 24 tablespoons equals 72 teaspoons. (One teaspoon equals 0 fat and 3 1/2 calories.) This is good with SnackWell's crackers. Cracker plus spread equals 0 fat and 9 1/2 calories.
Prepare macaroni and cheese as directed. Add peas and tuna fish. Mix thoroughly.
Combine first 7 ingredients. Add noodles. Pour into well-buttered 9 x 12-inch pan. Bake at 350° for 1 1/4 hours until top peaks are browned.
Mix potatoes, cheese, 1 stick margarine, sour cream, cream of chicken soup and onion flakes. Put in a 13 x 9-inch baking dish. Mix 1/4 cup margarine with corn flake crumbs. Spread on potato mixture. Bake 50 minutes at 350°.
Microwave 2 cups milk for 5 to 6 minutes until hot and skim forms on top. Cool 10 to 15 minutes.
Put all ingredients in bread machine and let knead. Then let rise, put in pans according to rolls or bread and let rise again and bake at 375° for 10 to 12 minutes or until done.
Cook zucchini and onion until tender. Drain. Add drained carrots, Miracle Whip, chicken soup and Stove Top stuffing. Stir together. Melt butter and pour over. Stir together in 9 x 13-inch pan. Bake 30 minutes at 350°.
Combine first 5 ingredients in small saucepan. Stir in apple juice, lemon juice and raisins. Cook over low heat, stirring constantly, until sauce thickens and boil 1 minute. Add butter or margarine. Stir until melted. Serve hot with ham or pork.
Put chocolate and butterscotch morsels in double boiler to melt. Add	noodles. Lightly stir. Add nuts and drop on greased cookie sheet.
Season roast with salt and pepper. Place on rack in roasting pan. Bake in 325° oven for 1 1/2 hours.
Place apples in a greased 12 x 7-inch baking dish. Sprinkle with mix of sugar, cinnamon, nutmeg and salt. Pour over cream and vanilla.
Wash squash and cut in half. Remove seeds and membrane and sprinkle lightly with salt. Turn upside-down in a flat baking pan and bake in a 350° oven for 20 to 25 minutes. Meanwhile, combine brown sugar, cinnamon and pineapple. Turn squash cups right side up and fill with pineapple mixture. Drizzle butter over the tops; return to the oven and continue to bake until the squash is tender, about 25 minutes longer.
Mix instant pudding mix with Tang, then with pineapple juice. Mix pineapple tidbits, mandarin oranges and fruit cocktail with Tang mixture. Chill.
Mix flour, sugar and eggs. Mix well. Add corn, margarine, salt and milk. Mix well. Pour into a 2-quart baking dish. Bake in a 400° oven. Bake about 30 minutes.
Mix pineapple, dry pudding mix and Cool Whip until blended. Stir in nuts. Chill until serving time.
Put sherbet in punch bowl. Add 7-Up, a liter at a time, until sherbet is mixed enough to drink. Don't mix too much 7-Up. It will be too thin.
Mix meat, bread crumbs, egg and garlic salt and pepper. Roll into balls about a inch or inch and a half. In a large baking bowl, mix grape jelly and chili sauce and a dash of lemon juice. Put in microwave. Melt together. Place meatballs in sauce and bake for about 40 minutes to an hour on 350°. Stir about halfway through baking time.
Heat oven to 350°. Blend oil, sugar and eggs. Mix well. Add rest of ingredients. Put in greased and floured 9 x 13 baking dish. Bake at 350° for 45 minutes.
Mix first 3 ingredients and cool. Mix remaining ingredients. Mix both mixtures together and bake at 325° about 30 minutes. Leave in oblong pan.
Fry cabbage, onions and potatoes until almost tender. Add kielbasa. Cook until potatoes are tender and meat is heated through. Quick and good!
Combine all ingredients. Drop spoonfuls on cookie sheet. Bake at 350° to 375° until golden brown.
Combine all ingredients; place in a warm place for 3 to 4 days. Put in refrigerator and leave for 3 days. Remove and feed with 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water. Save 1 cup of starter and throw away the rest. Do not make bread now. Return remaining starter to refrigerator and repeat the feeding process 2 more times after 3 times feeding. Make bread with 1 cup of starter. Return initial starter to the refrigerator and follow sourdough process every 3 to 5 days.
Place frozen peas in strainer; pour boiling water over peas. In a bowl, mix all ingredients. Cubed Cheddar cheese can be used. Refrigerate at least 1/2 hour.
In saucepan, add sugar, butter, salt, milk and cocoa. Boil for 1 minute. Remove from heat. While mixture is still hot, add peanut butter. Mix in nuts or coconut, oats and vanilla. Drop by spoonful onto wax paper; cool.
Separate biscuits and arrange on bottom of greased 8-inch square baking dish. Place apples over biscuits. Combine remaining ingredients in small saucepan. Bring to a boil, stirring constantly. Pour over apples and biscuits and bake at 375° for 20 to 30 minutes. Serve warm with whipped cream topping.
Boil chicken with bay leaves until cooked; cut into cubes. Mix with remaining ingredients. Place in 13 x 9 x 2 baking dish. Cover with 2 cans (2.8 ounces each) French-fried onions. Sprinkle with Cheddar cheese (8-ounces or 2 cups). Bake uncovered at 350° for 30 minutes.
Add small amount of milk into soup. Mix all together and cook in oven 10 minutes at 350°.
Drain juice from pickles; slice or cut into chunks. Rinse original jar and dry. Layer sugar, pickles, garlic and Tabasco in jar. Cap and let jar sit until sugar dissolves, about 15 minutes. Turn a couple of times to help sugar liquefy. Refrigerate for 3 days before serving. Makes 1 quart of Christmas green-colored pickles.
Place chicken pieces in one layer in 9 x 13 baking dish. Mix together soups and wine; pour over chicken. Sprinkle with Parmesan cheese over top and bake, uncovered, at 325° for 1 1/2 hours. Makes 8 servings.
Separate dough from each can into 4 rectangles. Cut each rectangle in half lengthwise. Roll dough strips into ropes. Dip each rope into margarine, then roll in combined sugar, cinnamon and nut mixture. Line a 14-inch pizza pan with aluminum foil; grease well. Starting at center of pan, loosely arrange ropes in a spiral fashion. Bake at 375° for 20 to 25 minutes, or until golden brown. Sprinkle leftover sugar, cinnamon and nut mixture on top before cooking. Serve warm. Serves 10 to 12.
Brown first 3 ingredients. Drain. Combine rice, celery and soup mix with sausage mixture. Place in a greased 3-quart casserole. Add 5 cups boiling water. Bake 45 minutes at 350°, uncovered. Top with almonds last 15 minutes. Can be put together ahead and cooked 30 minutes. Finish cooking at serving time.
In mixing bowl, combine flour, sugar, butter and salt until crumbly. Set aside 1 cup. Stir baking soda, cinnamon and cloves into the remaining crumb mixture. Add egg and buttermilk; mix well. Pour into a greased 13 x 9-inch baking pan. Sprinkle with reserved crumb mixture. Top with chocolate chips and nuts. Bake for 30 minutes or until the cake tests done.
Combine and cook about 15 minutes or until tender the first 5 ingredients. When tender, place all in a blender and add remaining ingredients. Blend about 1 minute at high speed; pour into saucepan and heat prior to serving. Yields about 6 cups.
In small saucepan, heat chocolate chips, milk and honey over medium heat, stirring constantly until blended. Serve warm. Makes 1 cup.
Preheat oven to 350°. Beat egg yolks; add condensed milk and lime juice. Beat until thick. Beat 1 egg white until stiff and fold into mixture. Pour into baked pie shell. Put pie in oven 8 minutes to firm. Beat 3 egg whites. Blend in sugar and cream of tartar. Beat until stiff and forms peaks. Bake until egg whites are golden brown.
In nonstick skillet or wok, saute onions, green pepper and celery until tender-crisp. Add rice and stir-fry until heated through. Add meat, eggs and soy sauce; stir-fry until egg sets. Serve hot.
Mix all ingredients well. Using about 1 teaspoon of batter, roll into a ball and place on cookie sheet. Freeze all the balls.
Boil chicken; debone and cut up into small chunks. Boil noodles until tender. Mix soup with leftover chicken broth. Stir in chicken pieces and noodles. Add salt to taste. Cook for 5 minutes.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl beat at high speed egg whites, cream of tartar and salt until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. At low speed, beat in cocoa and almond extract until blended. Fold in almonds, reserving 1 tablespoon. Drop mixture by slightly rounded tablespoonfuls onto cookie sheets, sprinkle tops with reserved almonds. Bake 1 hour and 15 minutes or until set. Cool on cookie sheets 10 minutes.
Mix all ingredients. Pour into Bundt pan. Bake 1 hour at 350°. Makes 2 loaves.
Drain pineapple, saving 1/2 cup of juice; set this aside. In a pan, bring water to a boil; remove from heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. Toss bananas with lemon juice; fold bananas and pineapple into gelatin. Pour into an 8-inch square dish. Chill until firm. Combine sugar, flour and salt in pan. Stir in egg and reserved pineapple juice. Cook and stir over low heat until thickened. Remove from heat; stir in butter. Cool. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill overnight. Serves 9.
Mix together first 5 ingredients. Melt butter or margarine in 8 x 8-inch baking pan in 350° oven. When melted, pour into first ingredients. Mix well. Pour into pan and bake 5 minutes, then add fruit and bake an additional 30 minutes or until done.
Combine milk, shortening, sugar and salt. Cool. Add yeast, softened in warm water. Add egg and flour. Let rise for 2 hours. Roll out and cut in bars with knife. Let rise until very large and fry in fat (melted Crisco). Frost with powdered sugar and maple flavoring.
Soften ice cream slightly. Stir in macaroons and 4 tablespoons of juice. Whip the cream until thick and shiny; fold into ice cream mixture. Spoon into 3-cup metal dish or mold. Sprinkle surface slightly with powdered sugar and almonds. Cover with Saran Wrap. Freeze until firm, about 4 or 5 hours or overnight. To unmold, wrap mold for 4 or 5 seconds in a towel wrung out with hot water. Loosen edge with spatula; turn onto cold platter.
Mix together with wooden or plastic spoon, sugar, flour, milk, cinnamon and vanilla. Stir until mixture is smooth. Lumps will appear but continue to mix until only a few lumps appear. Melt butter or margarine and pour into a 9 x 12-inch baking pan. Pour apple pie filling into pan; spread evenly across bottom of pan. Pour mixture in bowl over top of apple pie filling. Bake at 350° for 35 to 40 minutes (cooking time may vary).
Melt cheese. Mix with soups and milk. Add chicken and noodle. Bake at 350 until bubbly.
Combine water and next 5 ingredients in baking dish. Add potatoes, tossing to coat. Cover and microwave on High 8 minutes. Sprinkle with parsley.
Let set to room temperature. Mix with hands. Roll into logs on wax paper sprinkled with 1 tablespoon cayenne pepper and 1 tablespoon paprika. Makes 3 logs.
In large saucepan combine 1 1/3 cup of sugar and 1/2 cup of flour. Gradually stir in 2 cups buttermilk and 1/2 cup of water.
Bring oleo, Crisco, cocoa and water to a rapid boil. Pour over flour and sugar; beat well. Add buttermilk, soda, eggs and vanilla. Bake in flat pan for 20 to 30 minutes at 400°.
Melt shortening in Dutch oven. Brown a portion of the meat on all sides in hot shortening. Remove browned meat from Dutch oven. Set aside. Repeat until all meat is brown. Return to Dutch oven. Add water, onions, garlic and salt. Simmer, covered, until meat is tender, 1 1/2 to 2 hours. When cold, skim fat. Pour stew mixture into 3 (1-quart) freezer containers. Seal, label and freeze. Makes 3 quarts.
Wash bean mixture. Add salt and enough water to cover over 1 inch. Soak overnight. Drain and add 2 quarts of water along with ham chunks, diced onion and garlic. Simmer until tender. Add 1 can of tomatoes and 1 whole hot pepper (optional). Simmer 1 more hour. Can also be done in crock-pot.
Bring water to a boil. Add rice and potatoes. Cook 10 to 12 minutes. Reduce heat. Add remaining vegetables (except grated carrots) and cook 5 to 10 minutes. In a heavy pot over medium-high heat, melt margarine. Add 2 tablespoons water and carrots. Saute 4 to 5 minutes. Add to soup. Put 1 teaspoon sour cream in soup when served.
Crumble 1/2 of corn bread in salad bowl. Mix together salad dressing mix with sour cream and miracle whip. Combine tomatoes, red bell peppers, green bell peppers, and green onions and toss on top of cornbread. Top with 1/2 of beans, tomato mixture, cheese, bacon, corn, and dressing. Repeat the layers and top off with the rest of the dressing. Cover and chill 3 hours.
Saute onion and celery in butter. Mix water with soup in baking dish. Add all ingredients in baking dish. Bake at 350° for 30 minutes.
Bake cake in a 9x13 greased pan. Put Eagle Brand Milk and cream of coconut in holes that have been punched in cake. Put cool whip and frozen coconut on top.
Remove all visible fat from beef; cut beef into 1 inch cubes. In large casserole, toss beef with flour. Add onions, potatoes, carrots, garlic, turnip, water, beef stock, tomato sauce, thyme, oregano, pepper, bay leaf, and orange rind. Stir to mix. Bake uncovered in 325 degree oven for 3 hours, stirring occasionally. Remove bay leaf. Serve.
In a mixing bowl, combine sour cream and salad dressing. Fold in dill, chives, parsley and Worcestershire sauce; mix well and refrigerate. Serve with carrot sticks, celery sticks, cherry tomatoes, broccoli florets, bell pepper sticks or cauliflower florets, etc.
Mix sunflower seeds, crumbled noodles and melted margarine together. Spread on cookie sheet and bake at 350° for 8 minutes. Watch carefully as it will burn easily. Store in plastic bag in refrigerator when cool.
Cut cheese into chunks. Combine with next 6 ingredients in a large bowl and let stand for 2 hours at room temperature. Cook pasta, drain and toss with Brie mixture. Top with Parmesan cheese.
Simmer first 5 ingredients for 5 minutes. Strain. Add onion. Pour over hot cabbage. Serves 8.
Combine all ingredients. Makes a stiff mixture. Roll in little balls about the size of walnuts. Bake at 375° for 10 to 12 minutes. Be sure only to brown slightly.
Boil macaroni until soft. Drain macaroni and run cold water over macaroni. Mix macaroni with Miracle Whip. Add relish, chopped tuna, eggs and onions. Mix. Season to taste with Lawry's seasoning and paprika. Sprinkle with parsley flakes.
Mash avocados with a fork. Blend in lemon juice. Add remaining ingredients and combine thoroughly. Serve with corn chips.
Crush cranberry sauce with fork. Add lemon juice. Pour into paper cups or 1-quart refrigerator tray or 1-quart flat dish. Whip cream cheese. Add the mayo, powdered sugar, walnuts and whipped cream. Pour over the cranberry sauce and freeze. If in paper cups, split and peel off paper. Serves 6 to 8.
Mix pineapple and juice with pudding. Add Cool Whip, marshmallows and nuts. Top with cherries.
Melt the butter or oleo; add flour and blend. Add beet liquid; cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves; stir until sugar dissolves. Drain beets. Add. Heat thoroughly. Makes 6 servings.
Melt bits together. Mix in noodles and nuts. Drop by teaspoonful on waxed paper. Chill. Makes 96 cookies.
Lightly butter bread. Put 6 slices in bottom of a 9 x 13-inch casserole dish. Sprinkle with a layer of sausage and a layer of cheese. Repeat with other 6 slices of bread and sausage.
Melt butter in heavy large pot over medium heat. Add tomatoes and bring to boil, stirring frequently. Reduce heat, cover and simmer until tomatoes are soft and juicy, about 20 minutes. Strain tomatoes through sieve over heavy large saucepan, pressing with back of spoon. Add diced celery to tomatoes and bring to boil. Reduce heat to low and cook 5 minutes. Season with sugar, salt and pepper. (Can be prepared one day ahead, cool, cover and refrigerate, re-warm before continuing.) Ladle soup into bowls. Spoon dollop of cream over serving. Sprinkle with croutons and garnish with celery leaves. Makes 6 servings.
Combine flour, margarine and nuts. Spread in an oblong pan and bake 15 minutes at 350°. Cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Spread on cooled crust. Mix pudding with milk. Let stand, then spread on cream cheese mixture.
Saute onion and butter until transparent. Stir in flour and cook for 5 minutes. Add milk slowly, stirring constantly. Stir in grated cheese and blend until smooth. Puree 1/2 of broccoli pieces in blender and leave rest of broccoli in pieces. Slowly blend chicken broth into sauce. Add puree and pieces of broccoli. Stir well. Simmer 15 minutes and add salt and pepper to taste.
Stir together flour, soda and salt. Set aside. In large bowl, beat margarine, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats and raisins. Drop by rounded tablespoonful, leaving space for expansion. Drop on ungreased baking sheet. Bake in 350° oven for about 15 minutes. Remove to rack to cool. Makes 42 cookies. Per cookie: 134 calories, 5 g. fat and 12 mg. cholesterol.
Mix apples and chopped candy bars until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve. Garnish with apple slices. Salad is best made and served the same day. Makes 20 servings.
Brown ground beef. Add onion and bell peppers. Cook until tender. Add enough water to cover the mixture. Add salt, pepper, garlic and red pepper. Let boil 5 minutes. Add cooked rice. (Mixture should not have very much water left.) Stuff whole peppers. (Boil bell peppers to be stuffed for a few minutes or until tender.) Bake at 325° for 20 to 25 minutes.
Liquify all except cheese in blender. Bring to a boil and simmer for 30 minutes. Add cheese, grated. Put half of cheese in one half of liquid into blender and liquify. Pour into bowl and do other half. May be served with chips.
Mix together condensed milk and Cool Whip. Add crushed pineapple, nuts, coconut, marshmallows and pie filling. Mix well. Pour into dish. Chill at least 3 hours before serving.
Mix in order given. Wrap in waxed paper and chill overnight. Slice and place on ungreased sheets. Bake in 300° oven for 25 to 30 minutes.
Bake at 450° for 15 minutes. Reduce to 350° for 35 to 40 minutes. Makes 8 or 9-inch pie.
Brown ground beef in large skillet, stirring until crumbly. Stir in next 4 ingredients. Sprinkle with Worcestershire sauce and salt. Simmer, covered, for 3 minutes longer. Serve with rice. Yields 4 servings.
Mix soups together until smooth and pour in bottom of large casserole dish. Put chicken, which has been separated from bones, on top of soup. Drain Veg-All and place on top of chicken. Mix together margarine, flour and milk.	Pour over top of all layers. Bake at 350° until crust is brown.
Brown beef, celery and onion. Drain off fat. Add a can of green beans or any vegetable. Put in baking dish, pour soup over mix and put Tater Tots on top. Bake at 350° for 30 minutes.
First, mix cinnamon with applesauce. Next, put the bread in a microwave-safe dish and spread the applesauce on the front of the bread. Put bread in microwave 15 seconds. Make sure bread is a bit moist and peel off the crust. Last, eat it!
Drain the vegetables and place in large mixing bowl. Add chopped onion and chopped celery; stir to mix well. Mix mayonnaise, sour cream and Provolone cheese. Combine with vegetables. Pour into buttered casserole dish and top with the crushed crackers. Drizzle 2 tablespoons melted butter over crackers and sprinkle with poppy seed. Bake in 350° oven about 20 minutes or until it begins to bubble. Serve immediately.
Cream together shortening and sugar. Add eggs one at a time, blend well after each. Add milk and flavoring, mix well. Add flour slowly, mix well. Use 3 (9-inch) pans, greased and floured. Bake at 325° for 25 minutes.
Chop unpeeled zucchini, shallots and garlic. Put all 3 into a heavy frying pan. Cook for 10 to 20 minutes (stir to keep from burning, you don't want it to be brown). Put all ingredients into blender and blend. Add table cream. Heat and serve hot with croutons, or chill and serve cold with chives. Makes 6 to 8 servings.
Cream butter and sugar. Add egg yolks, milk, flour, baking powder, vanilla and salt. Pour into 9 x 13-inch pan; place unwashed berries, hole side up, in batter. Sprinkle with sugar. Bake at 350° for 30 minutes. Frost with white icing while still slightly warm.
In a large bowl, mix two cups flour, salt, sugar and yeast. Quickly stir in hot water. In same bowl, work in remaining cup of flour. Let rest 10 minutes. Shape or roll to fit pan. Top with favorite pizza goodies.
Dip potatoes in olive oil and place on cookie sheet. Add salt and Mrs. Dash Table Blend seasoning to taste. Bake at 350° until fork-tender.
Measure all ingredients into bowl and then beat for 5 minutes. Spoon batter into greased and floured bunt pan. Bake 1 hour at 350 degrees.
Crust: Melt butter. Mix 1/4 cup powdered sugar, flour and nuts. Press into a 9 x 13-inch pan. Bake for 15 minutes at 375°, or until brown.
Sprinkle chicken with garlic powder and prick chicken with fork. Marinate in Dales sauce for 15 minutes. Put in a large fry pan or a stir fry pan and simmer with lid on med/low until tender. Flip chicken occasionally. Remove from pan and chop or slice chicken. Put back in pan and add vegetables. Sprinkle with garlic powder or chopped garlic and simmer until vegetables are slightly tender. You may need to add a little more sauce.
Make a dressing of all ingredients, except the radishes. Combine the radishes and dressing and mix well. Serve on a lettuce leaf cup. Serves 4.
Heat oven to 350°. Grease a floured 8-inch loaf pan or two 9 x 5 x 3-inch loaf pans. Measure all ingredients, scraping sides and bottom of bowl. Constantly pour into pans. Bake for 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
Cream margarine and sugar (1 cup). Add eggs and mix well. Sift flour, salt and baking powder. Add to creamed mixture alternately with milk in few additions. Stir in lemon rind. Bake in well-greased loaf pan at 350° for 45 minutes to 1 hour. Have the lemon juice and 1/4 cup sugar ready. Mix well and pour over loaf when taken from the oven. Let bread cool in pan before serving. Makes several servings.