HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat 350° oven. Drain bean sprouts, mushrooms and beans. Melt butter. Mix all ingredients except for 1/2 can of onions. Bake, uncovered, for 35 minutes. Sprinkle other 1/2 can of onions on top; don't stir. Bake an additional 10 minutes.
Remove casing from sausage. In a large saucepan or Dutch oven over medium heat, brown sausage and onion. Drain excess fat. Stir in tomatoes, broth and water. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add rotini; simmer 15 minutes more or until pasta is tender. Makes 4 servings. Best if made the day before and pasta added the second day.
Brown sausage and drain when crumbly. Combine with shredded cheese and Bisquick mixture fixed according to package directions. Shape into small balls and place on cookie sheet. Bake in a 350° oven for 10 to 12 minutes or until lightly browned.
Cook meat in a small amount of water with onion. Drain off fat and mix with tomato paste, garlic, sugar and salt.
Thread fruit on 16 wooden skewers; brush with orange juice. In medium bowl combine cheese, yogurt and marshmallow cream. Beat on low speed until well blended. Chill covered for 2 hours. Serve with kabobs! Contains 2 grams fat per serving.
Shred cabbage and onion. Thoroughly mix mayonnaise and vinegar. Blend into cabbage mixture. Add salt and pepper to taste.
Mix together sugar and flour. Add egg yolks and milk. Mix well. Stir in lemon extract and nutmeg. Beat the egg whites until stiff but not dry. Fold into milk mixture. Pour into five 5-ounce custard cups. Place cups in a pan of water. Bake in a 350° oven for 30 minutes.
Dissolve yeast in lukewarm water. Mix milk, margarine, sugar, salt, cold water and egg in large bowl, then add yeast mixture and flour. Mix well. Leave in bowl and cover; let rise. Bake at 400° for 10 to 15 minutes. Makes 12 very large rolls or 18 medium rolls. If not using teflon muffin tins, make sure you grease and flour pans.
Arrange pork chops in casserole dish. Add salt and pepper to taste. Combine the soups and pour over the pork chops. Bake in 350° oven for 1 hour.
Mix in gallon jar and stir until sugar dissolves. Add chopped onions and very thinly sliced cucumber. (Salad Shooter cuts them quickly.) Store in refrigerator.
Fry hamburger until brown and crumbly. Do not drain. Stir in flour to thicken. Pour water into skillet until gravy is desired thickness. Stir in onion and bouillon cubes.
Cream butter and sugar. Add egg, flour and salt. Add soda to milk and fold in fruit and nuts. Drop by teaspoonful onto baking sheet. Bake at 375° for 12 minutes.
Cook in a double boiler. When cool, add 1 cup whipping cream, whipped until soft peaks form. Add to cooled custard. Gently fold into fruit mixture. Cover and chill 24 hours or overnight.
Soak lima beans in water and 1/4 teaspoon of salt overnight. Spill off water and cook in fresh water for 1 hour. Put in casserole with cooked water and remaining ingredients. Bake for 1 1/2 hours at 325° or 350°.
Blend seasonings with vinegar. Mix until smooth, add cream and mix well. Seal in jar tightly and refrigerate. Great with Barbecued Pork.
If necessary, add water to reserved beet juice to equal 2/3 cup. In large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Refrigerate. Before serving, drain; remove cinnamon sticks and cloves. Makes 8 servings.
Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat	until sauce thickens.	Cool. Combine cracker crumbs and margarine. Press 1/2 into bottom of 13 x 9 x 2-inch pan. Mash cream cheese until soft, gradually beat in sugar and vanilla.	Fold in topping. Spread 1/2 of this carefully over the	crumbs. Spread all blueberry filling evenly over cheese. Spread remaining cheese, and sprinkle with remaining crumbs. Chill overnight. Cut in squares to serve.
Combine sugar and flour; add to eggs. Mix well. Add lemon juice and butter. Mix well. Bake in 300° oven in an unbaked pie shell. Crush Grape Nuts until fine; sprinkle on top before baking (optional). When inserted silver knife comes out clean, pie is done.
Blend sugar and butter until well blended. Add eggs one at a time, beating after each egg. Alternately add crushed vanilla wafers and milk. Stir in nuts and coconut. Grease and flour 10 inch tube pan. Bake at 300° for 1 1/2 hours.
Saute onion and garlic in oil. Add remaining ingredients; simmer about 20 minutes. Ready to eat!
Combine all ingredients and bring to a boil. Add 5 pounds of shrimp and bring to a boil again. Simmer for 20 minutes. Remove from heat and let stand 5 minutes or more in juice.
Boil chicken and remove meat from bones. Mix melted cheese and soup; add chicken. Pour in casserole dish and bake 20 minutes at 350°. Add crumbled Doritos to top and bake another 10 minutes.
Cream margarine and sugar. Add eggs and other ingredients (chopped). Drop from spoon onto greased cookie sheet. Bake at 250° for 25 minutes.
Spread bread with margarine. Place six slices in bottom of greased 13 x 9 baking pan. Top each slice with slice of cheese and ham. Brush with mustard.
In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour milk over crumbs; top with remaining ingredients and press down firmly. Bake at 350° for 25 to 30 minutes or until brown. Cool, cut into bars and store loosely covered at room temperature.
Slowly heat oil at least one-inch deep to 375°. In small saucepan, gently heat barbecue sauce. Combine pancake mix, cornmeal, sugar and 2/3 cup water. Beat with rotary beater just until smooth. Let batter stand for about 10 minutes to thicken. Dip frank into batter to coat all over lightly. In hot oil, fry franks a few at a time for two to three minutes, or until crisp and golden brown. Lift out with a slotted spoon and drain well on paper towels. Insert wooden skewer into one end of each frank. Serve at once with barbecue sauce for dipping.
Place potatoes in a 2-quart microproof casserole with water. Cook, covered, on High (Maximum power) for 10 to 12 minutes or until steaming hot. Drain. Add milk, salt, chives and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on 50. Simmer 8 to 9 minutes or until tender.
Have butcher make a pocket in the flank steak. Tenderize meat according to package directions. Inside meat pocket, place a layer of salami, cheese, salami and onion. Mix together oregano and parsley. Sprinkle over meat and cheese. Seal meat pocket with meat pins or hooks.
Cut artichoke hearts and tomatoes into bite size pieces. Slice avocados. Arrange in glass serving dish. Pour Italian dressing over all and chill for a few hours. Serve with toothpicks.
Beat eggs by hand until foamy, gradually add oil and sugar, add zucchini, cinnamon, salt, soda and baking powder; mix well. Gradually blend in flour, mixing well after every addition. Fold in walnuts. Divide batter into 2 loaf pans, greased and floured. Bake at 350° for 1 hour.
Combine first 7 ingredients in paper bag. Shake chicken in it. Melt 1/4 cup butter in 2-quart casserole. Lay chicken, skin side down. Bake at 325° for 45 minutes.
Peel, pit and mash avocados. Add lemon juice, salt and pepper. Mix and set aside. Mix sour cream, mayonnaise and taco seasoning together; set aside. Mix green onion, tomatoes, olives and cheese to make the topping. Set aside.
First cook pasta according to directions given. Mix all ingredients (excluding pasta) together and then mix in with drained and cooked pasta. Store in the refrigerator until ready to serve.
Beat 4 eggs in blender and then add rest of ingredients. Beat for 2 minutes in blender. Grease 10-inch pan. Bake at 350° for 1 hour.
Combine first 5 ingredients; toss lightly. Fold in eggs and mayonnaise; cover and chill 2 hours. Serve on leaf lettuce. Sprinkle with bacon and almonds. Makes 2 servings. Can be easily doubled.
Mix all ingredients except noodles in 10-inch skillet. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until vegetables are tender. Serve over noodles. Yields 6 servings.
Combine apple juice and cranberry juice concentrates; chill. Just before serving, stir in mineral water. Serve over ice and garnish if desired. Yields 2 quarts.
Arrange whole strawberries in bottom of pie crust. Prepare whipped topping mix as directed on package. Gradually add sugar to cream cheese in bowl, blending well. Add vanilla. Fold in whipped topping and spoon into pie shell over berries. Chill at least 3 hours. Garnish with additional whole strawberries, if desired.
Drain potatoes and mash. Add next 4 ingredients. Pour into lightly greased 13 x 9-inch pan.
Mix sugar, milk, cocoa and margarine in saucepan; boil 1 minute. Add peanut butter, vanilla and oats. Mix well. Drop by tablespoons onto wax paper; cool.
Combine oil, sugar and eggs; mix well. Add flour and cinnamon. Stir in apples and nuts. Pour into 9 x 13-inch pan. Sprinkle butterscotch morsels on top of batter and bake at 350° for 1 hour in preheated oven.
Combine all dry ingredients in bowl, add eggs and vanilla, then add pumpkin, raisins and carrots. Mix well. Spray 12 muffin tins with nonstick cooking spray. Put mixture into muffin tin. Bake at 350° for 15 minutes.
Add cold water to slightly beaten egg white. Using fork, dip each nut in egg mixture. Sift all dry ingredients together and roll nuts in a portion of this mixture until well coated. Put half remaining mixture in shallow pan. Place nuts well apart and cover with remaining mixture. Bake at 250° for 2 hours. Shake off excess spice mixture.
Mix first 3 ingredients well. Mix in spinach and cheese. Bake in a greased 8 x 8-inch pan in a 350° oven for 30 to 40 minutes until browned lightly on top. Cool and cut in squares.
Combine first 6 ingredients. Mix . Pour into a 9 x 13-inch pan which has been lined with waxed paper. Bake at 350° for 35 minutes. Cool cake completely and remove from pan. Slice cake in 1/2 lengthwise.
Prepare salad as you prefer: lettuce, tomato, onion, etc. Mix with the remaining ingredients.
Heat corn syrup and sugar on stove until mixture boils. Remove from heat. Add peanut butter and Cheerios. Mix well. Press into greased 9 x 13-inch pan.
Beat all ingredients together. Put in a greased casserole and bake, uncovered, at 350° for about 1 hour.
Place potatoes and water to cover in large saucepan; heat to boiling. reduce heat; cover and simmer 20-25 min. until tender. Drain potatoes; return to saucepan. Mash potatoes until no lumps remain, gradually adding milk in small amounts. Add salt and pepper. Spray Pam into mixture for 15 seconds; mix until blended. Spoon into serving bowl and garnish with paprika, snipped parsley, watercress, or chives, if desired. Makes 8 servings.
Heat oven to 375°. Brown ground beef and onions (drained). Stir in water, pepper, tomato paste and tomato sauce. Remove from heat. Stir in vegetables and 1 1/2 cups cheese. Put biscuits on top separated, then sprinkle remaining cheese in center and around edge. Brush biscuits with butter. Bake for 22 to 27 minutes or until biscuits are golden brown.
Place pork chops in a 9 x 13-inch pan and season with salt and pepper. Sprinkle 1/2 cup of Cheddar cheese over pork chops. Slice a layer of onions, then a layer of potatoes, then season with salt and pepper. Put the can of mushroom soup over potatoes and onions. Then sprinkle the rest of the grated cheese over the soup. Cover pan and bake at 350° for 2 hours. Makes 4 servings.
On a large serving platter, alternate overlapping slices of tomato and Mozzarella cheese. Sprinkle basil, parsley and black olives over all. Drizzle vinaigrette over salad and grind black pepper on generously. Serve at room temperature. Makes 6 servings.
Put butter and water in saucepan and let boil. Then add flour and beat vigorously. When smooth, add 1 egg at a time and mix thoroughly. Drop by teaspoonful on a greased cookie sheet and bake 30 minutes in a 350° to 375° oven. Cool and fill with ham, chicken, tuna salad, etc.
Combine all ingredients, except gravy. Form into patties and brown in hot oil. Serve with mushroom soup gravy made with Gravy Quick.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk, and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate chips, and nuts. Mix well. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake about 35 to 40 minutes or until light brown. Cool completely. Cut into bars. Makes about 3 dozen.
Mix all ingredients and bake for 30 to 35 minutes in a 13 x 9 x 2-inch pan. Frost with chocolate frosting. Very good.
Blend together, milk, juice and lemon peel. Set aside. Sift together, flour, baking powder and salt. Cream butter. Blend in sugar. Add oatmeal and flour mixture. Mix until crumbly. Spread half the mixture in an 8 x 12 x 2 inch buttered baking pan. Pat down. Spread condensed milk mixture over top. Cover with remaining crumb mixture. Bake at 350° until brown around edges, about 25 minutes. Cool in pan at room temperature for 15 minutes. Cut into 1 3/4 inch squares. Chill in pan until firm. Yield, 2 dozen.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted, then remove from heat. Add Rice Krispies and stir until well coated. Use either a buttered spatula or wax paper to press mixture evenly into 13 x 9 x 2-inch pan, coated with vegetable cooking spray. Cut into squares when cool.
Bake cake according to directions, but add 2 tablespoons of creme de menthe and some food coloring. When cake cools, poke some holes into top of cake. I use a golf tee. (Clean of course.) Heat fudge sauce, then pour over cake, making sure to fill holes. Let cool. Mix 2 tablespoons of creme de menthe and food coloring in Cool Whip; frost cake, then refrigerate for 1 hour. Serve cold.
Combine butter, brown sugar, milk, vanilla and egg. Beat until creamy. Combine flour, salt and baking soda. Mix until creamed. Stir in chocolate chips and pecans. Put on ungreased cookie sheet. Heat oven to 375°; bake for 8 to 10 minutes. Makes 2 1/2 dozen.
Dissolve Jell-O in hot water. Add cream cheese and whipped topping. Mix thoroughly. Pour into a 9 x 13-inch pan. Refrigerate until firm. Cut into squares to serve.
Bake pie shell 5 minutes at 350°. Mix all ingredients well and spoon into pie shell. Bake for 45 minutes at 350°. Makes one 9-inch pie.
Cook ground beef until done. Do not brown. Add remaining ingredients and simmer at least 1 hour.
Dissolve yeast in warm water. Add salt, margarine and enough flour to make stiff dough. Knead in enough additional flour until smooth dough. Cover; let rise until double. Punch down; let rise again. Shape into 2 long rolls (jelly roll fashion, tuck ends under). Place on greased cookie sheet. Let raise until double (watch this dough raises quickly). Bake at 450° for 20 to 25 minutes. After baking, brush with mixture of 1 egg white and 1 tablespoon water for shiny crust or brush with margarine for soft crust.
Melt Velveeta in top of double boiler. Drain Ro-Tel tomatoes, reserving liquid. Add Ro-Tel and chili to Velveeta. Stir in Ro-Tel liquid to get desired consistency for dip. Serve with Fritos.
Mix 1/2 cup tomato soup with ground beef, minced onion, salt, rice, egg and parsley. Shape into balls about 1 1/2 inches in diameter (about 16 balls). Brown in shortening (with minced garlic clove) in a large skillet. Blend in rest of the can of soup and water; cover. Simmer about 40 minutes or until rice is tender, stirring now and then. Serves 4.
Toss together steak and flour. Brown steak in hot oil in a large skillet over medium-high heat 5-6 minutes. Stir together steak, water and the remaining ingredients in a 5-quart crock pot. Cook covered on High for 8 hours or until vegetables are tender. Makes 16 cups.
Boil sugar and 1 cup water in small saucepan 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Cool, then pour into a jar and refrigerate. To serve, stir 2 tablespoons syrup into 3/4 cup water. Add ice. Makes enough for 20 servings.
In top of a double boiler, melt margarine, caramels, and Eagle Brand milk over moderate heat. While this is melting, prepare cake mix according to package directions. Pour 1/2 of the batter in a greased and floured 9 x 13 inch pan and bake for 15 minutes. Cool caramel mixture slightly and pour this over baked layer and sprinkle the following on top: 1 cup chocolate chips and 1 cup chopped pecans. Pour the rest of the batter over this and bake for 15 more minutes, or until done at 350°. You can frost or eat plain. Good with ice cream.
Sift together flour, baking powder and salt; set aside. Next cream butter, peanut butter and vanilla until butter is softened. Add the brown sugar, sugar and well beaten egg gradually, creaming until fluffy after each addition. Thoroughly blend dry ingredients.
In a large skillet, brown meat, onion, rice, salt and pepper. Drain excess drippings. In a 2 1/2-quart baking dish, layer the cabbage leaves, torn into 1-inch bits, meat, rice mixture and spaghetti twice. Bake, covered, 30 minutes at 350°. Uncover and bake for 30 minutes more.
Simmer for 1 to 1 1/2 hours. Terrific on all pasta.
Soak blueberries with sugar overnight. Mix cake mix and melted oleo with walnuts in bowl. Pour berries and sugar into 9 x 13-inch pan. Drain crushed pineapple and sprinkle over berries. Sprinkle cake mix, melted oleo and walnuts over berries. Bake at 350° for 40 minutes.
Pour pecans and coconut into the bottom of a 9 x 13-inch pan. Mix cake mix as directed on package. Pour cake over nuts and coconut. Melt margarine and cream cheese. Melt just enough to mix and add confectioners sugar. Spoon this mixture over cake by spoonfuls. Bake at 350° for about 30 minutes.
Preheat oven to 350°. In large mixer bowl beat peanut butter and margarine until smooth, about 1 minute. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels.
Brown bacon in a large pan. Take it out and dry it off. Pour out all but 2 tablespoons of bacon grease. Put 2 cups of diced ham in pan and brown it lightly. Add the rest of the ingredients and bring to a boil. Turn fire out, cover and let set for 5 minutes. Serve hot with crackers or cornbread.
Put all ingredients in medium bowl and stir until well mixed. Heat griddle slowly. When drops of water bounce, griddle is ready. Grease lightly or not according to kind of griddle. Pour batter onto griddle. Cook until bubbles appear on top and edges begin to look dry. Turn and brown on other side. Serve hot with butter and syrup.
Mix together. Pour into unbaked pie crust. Bake at 350° until done.
Set aside pecans. In a very large bowl, combine the remaining ingredients until well mixed. Mold mixture into the desired shape or shapes. Roll shape(s) in pecans until thoroughly coated. Allow to chill in refrigerator. Serve with your favorite cracker.
Brown meat. Drain and add onions and green peppers. Cook until tender. Stir in corn, Cheez Whiz, barbecue sauce and chili powder. Simmer 20 minutes, stirring occasionally. Top with corn chips, if desired.
Flake tuna and add remaining ingredients. Mix well. Form tuna mixture into four 1/2 inch thick patties. Lightly spray frying pan with vegetable oil. Heat over medium heat until hot. Cook patties 6 minutes, carefully turning over during cooking.
Mix sugar and shortening; beat well. Add eggs, flour, baking powder and vanilla. Mix well and roll out with hands. Cook at 350° not very long, until done. Makes a lot of tea cakes.
Combine jelly, preserves, horseradish, mustard and black pepper. Blend thoroughly and store in refrigerator indefinitely. Serve sauce over a block of cream cheese with Sociable crackers.
Combine ingredients. Grease an 8 x 8-inch cake pan. Bake at 350° for 50 to 60 minutes. The top will be browned.
Brown ground beef; drain. In crock-pot, mix all ingredients. Cook on low all day or on high for 1/2 day.
Scald milk and cream with onion, celery, parsley and bay leaf. Strain. Melt butter in 1 1/2-quart saucepan. Stir in flour, gradually, until smooth. Add scalded milk, slowly, stirring. Add salt, paprika, pepper and flaked, drained lobster meat. Stir and cook over low heat until thickened. Makes 4 servings.
Mix all ingredients over low-moderate heat, simmering until hot, stirring occasionally. Store leftovers in refrigerator for a microwaved cup or two for later.
Sprinkle salt on each cabbage leaf (unwashed). Mix it well. Let it set outside overnight. Next day, mix it again. Wash it 3 times. Taste it to see how salty it is. Squeeze out the juice. Once it is salty enough, add garlic, ginger, onions, shrimp, hot pepper, black pepper, garlic powder and sugar. Leave the Kim Chee out for two days, then put it in the refrigerator for one week or until sour.
Arrange apples in deep, buttered baking dish. Add water. Blend cinnamon, flour, sugar and butter with fork. Bake at 350° until apples are tender and crust is brown (about 30 minutes). Serves 6.
Brown and drain ground beef, add taco seasoning and 1 cup water. Simmer until water is evaporated.
In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally. Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally. Serve over ice cream if desired. Makes 6-9 servings.
Crumble sausage into large skillet; add onions and cook over medium heat until sausage is brown. Drain well on paper towel. Combine all ingredients, stirring until dry ingredients are moistened. Drop batter by heaping teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Yields 4 dozen.
Brown hamburger and add onion, sugar and barbecue sauce. Let simmer a few minutes. Put biscuits in muffin pans and put meat mixture in biscuit cups. Top with cheese. Bake 10 to 12 minutes at 400°.
Peel and roll; cut asparagus into 1 to 1 1/2-inch pieces. Melt 2 tablespoons butter and lightly saute ham and mushrooms; set aside. Blanch asparagus in salted water until just cooked, 4 to 5 minutes or less. Scoop out asparagus and save the water. Add more water, if necessary and cook the pasta until al dente; drain. Heat 4 tablespoons butter and olive oil; add garlic and cook for 1 minute. Stir in the cream and cheese and cook for 1 to 2 minutes until slightly thickened. Add asparagus, ham, mushrooms and olives; cook for a moment. Pour over pasta; toss to coat.
Put cabbage in a pot with tomato juice and add salt, pepper, sugar substitute, onion flakes and lemon juice. Simmer cabbage mixture until tender. Add parsley flakes and mushrooms.
Mix soup, onion and pimiento in a pan. Blend flour with 3/4 cup milk and add to soup. Cook until thick, stirring frequently. Add cut up chicken and chill. Place 4 slices bread in 9-inch square pan. Spread chicken mixture on top. Cover with remaining bread. Chill overnight. Mix eggs and milk. Cut sandwiches in half. Dip both sides in milk mixture, then in crushed potato chips. Arrange on greased cookie sheet and top with almonds. Bake at 350° for 25 minutes. Serves 4.
Mix salt into cucumbers. Let stand in fridge for 2 hours. Meanwhile, mix together in saucepan sugar, 1/4 teaspoon salt, vinegar, oil and garlic powder. Bring to boil. Cook 1 minute. Let cool. Drain cucumbers thoroughly. Mix pimentos and dill weed into cucumbers. Pour liquid over cucumbers and mix well.
Boil all ingredients for 3 minutes; let cool. Add dry ingredients. Pour into loaf pan and bake 45 to 60 minutes in 350° oven. Prick with toothpick to check if done.
Blend with electric mixer for 3 minutes. Divide into three 8-inch pans and bake at 350° for 20 minutes or use 13 x 9-inch pan and bake for 30 to 35 minutes.
Dissolve jello in boiling water and let cool. Then add pineapple and fruit cocktail. When jello begins to congeal or thicken, add the Cool Whip. Chill until ready to serve.
Spread rolls in lightly greased 12-inch pizza pan, press perforations to seal. Combine eggs, crumbled bacon, cheese and mushrooms (optional). Pour over crust. Bake at 375° for 12 to 15 minutes.