HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare noodles, rice or toast points conventionally while microwaving beef. In 2-quart casserole, toss together meat, flour and soup mix. Stir in remaining ingredients. Microwave on High 5 minutes. Stir. Reduce power to 50% (Medium). Microwave 15 to 20 minutes or until meat is tender, stirring after half the cooking time. Stir and let stand 5 minutes. Serve over toast points, noodles or rice. Serves 4 to 6.
Preheat oven to 400°. Mix sugar, syrup, and butter. Add eggs and pecans to mixture. Pour into unbaked pie shell and bake 10 minutes. Reduce heat to 350° and continue baking 30-35 minutes.
Drain beans well. Rinse kidney beans and drain again on paper towels. Combine beans, onion rings, salt, pepper and sugar in a deep bowl. Warm vinegar but do not boil. Stir in oil and pour over beans. Toss lightly, cover and refrigerate overnight. Drain and serve in a bowl, surround salad with crisp greens, cherry tomatoes or tomato wedges. Makes 6 to 8 servings.
Cut Twinkies in half lengthways. Place in the bottom of the dish. Mix together the condensed milk, pudding mix, milk and Cool Whip. Pour this over the Twinkies. Pour thawed strawberries and juice on top of the filling. Refrigerate overnight or for a few hours before serving.
Cream margarine with sugar. Mix with Pretzels. Pat into buttered 9 x 13 baking dish. Bake 10 minutes at 350°. Cool completely on wire rack. Dissolve Jell-O in boiling water. Add strawberries. Cool completely. Beat cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. When Jell-O begins to set, pour over top of cream cheese mixture. Refrigerate until firm (overnight).
Cook the macaroni; drain. Add eggs and stir to mix. Add cheese; stir to mix. Add milk and margarine; stir to mix.
Dredge pork with flour. Heat oil in a large pan until sizzling. Add pork and cook until browned, stirring occasionally. Remove pork to casserole. Drain excess oil from pan. Pour into pan the cider or chicken stock. Heat, stirring, to remove browned particles. Put all ingredients together with pork. Cover and bake at 325° for approximately 2 hours or until done.
In large container, combine cranberry, apple juice and lemonade concentrate. Add water. Chill until serving. Before serving, stir in ginger ale. Garnish with fruit.
In olive oil saute until translucent the garlic, onions and pepper. Add mushrooms; cook 3 minutes. Drain and reserve juice from clams; add clam juice and wine to mixture in pan. Cook 10 minutes with cover off over medium-high heat or until mixture is reduced by half. Stir in clams, basil, thyme and pepper. Simmer 5 minutes. Pour over linguine in a large bowl and toss well. Sprinkle with lots of chopped parsley, 1/2 to 1 cup.
Cook macaroni; drain. Blend cream cheese and cream of mushroom soup. Stir in tuna, pimento, onion, mustard, milk and the macaroni. Put mixture in 1 1/2-quart casserole. Mix half dry bread crumbs and melted margarine; sprinkle over top. Bake in moderate 350° oven for 20 to 25 minutes.
Mix oatmeal, flour, bran, wheat germ, coconut, nuts and salt in a large bowl; set aside. Put oil, peanut butter, honey, water and vanilla in a saucepan and warm, only until well mixed. Pour over dry ingredients and mix thoroughly with hands. Mixture should be crumbly. Add more water for bigger crumbs. Put into 2 large flat pans and bake at 250° for 1 1/4 hours. Turn every 15 minutes. You may add 1 to 2 teaspoons cinnamon, sesame or sunflower seeds or 1 to 2 tablespoons powdered milk gives a good flavor.
Heat, do not boil, milk, sugar and shortening until shortening is melted. Add yeast and flour and mix until smooth. Let rise about 30 minutes.
Brown hamburger and drain; add cabbage and onion and cook until soft, stirring often so it doesn't scorch. Add salt and pepper to taste. Roll dough thin and cut into 4 or 4 1/2-inch squares. On these squares, put a heaping teaspoonful of filling and bring up 4 corners; tightly pinch edges. Place on greased cookie sheet with pinched side down. Let raise again on cookie sheet and bake at 425° the first 10 minutes, then decrease heat to 350° and bake 20 more minutes. Serve hot with salad and plenty of hot coffee. They will be crisp, but cover with a towel after you have removed them from the cookie sheet.
Preheat oven to 350°. Grease a 9 x 9-inch or 9 x 13-inch pan. Sift sugar, baking soda and flour together. Bring butter, cocoa and water to a boil. Mix boiled ingredients into dry ingredients. Add buttermilk, eggs and vanilla. Mix again for about 2 minutes. Bake for 20 to 25 minutes or until done. Cook frosting while cake is baking.
Mix together. Bring to boil slowly on medium or medium-low heat. Boil for about 1 hour, stirring occasionally to make sure it doesn't scorch. Test for doneness by placing a spoonful on a saucer, placing in freezer, about 3 minutes. If it's like jelly, it's done. Put in hot jars and seal. Great on oatmeal muffins.
Cook rice, oil, onion and garlic over medium heat in large skillet until rice is browned. Add remaining spices, tomato sauce, water and vegetables. Cook over medium heat 10 to 15 minutes until water is absorbed. Reduce to low and cover last 5 minutes for fluffy rice. Makes 6 to 8 servings.
Brown hamburger with onion; drain. Add remaining ingredients to hamburger mixture. Stir well and simmer until spaghetti is done. Serve sauce over cooked spaghetti. Sprinkle Parmesan cheese on top. Serves 4 to 5.
Use a saucepan and brown ground beef; drain well. In same saucepan mix brown ground beef, taco mix, corn and 1/3 cup water. Mix together and simmer on medium heat. Follow direction on cornbread mix. Use a 9 x 9 pan or glass dish, pour a layer of cornbread mix and then a layer of beef mix. Last layer will be top off with cornbread mix. Bake on 350 degrees until brown and done. Let cool and serve.
Drain fruit well. Cut fruit into small pieces. Mix lemon juice and milk. Add all other ingredients. Pour into pie shells. Decorate top of pie with additional pecan halves and refrigerate overnight. Makes 2 pies.
Beat eggs and half and half together. Scramble over medium heat in butter in large skillet. Put scrambled eggs in 3-quart shallow casserole, which has been sprayed with nonstick coating (Pam).
Cream shortening and sugar until light, about 12 to 15 minutes, at medium-high speed. Add vanilla and eggs one at a time, beating well	after each. Sift flour with baking powder and salt. Add	to creamed mixture alternately with milk, beating after each	addition. Bake in 2 greased and floured 9 x 1 1/2-inch round pans at 375° for 20 to 25 minutes.
Combine 3 cups flour, dry yeast, sugar, salt and baking soda. Heat milk and water until very warm (120° to 130°). Add to dry ingredients and beat well. Stir in the remaining flour. This will make a stiff batter. Grease 2 loaf pans and sprinkle with cornmeal. Divide dough into the 2 pans. Sprinkle top of the loaves with cornmeal. Cover and let rise in a warm place, draft-free for 45 minutes. Bake at 400° for 25 minutes. Remove from pans and cool.
In a double boiler set over hot water or in a microwave on High power, stirring every 10 seconds, melt the chocolate. Remove from the heat and add the sour cream. Stir with a rubber spatula until uniform in color. If the pan feels warm, transfer to a bowl.
Put flour, sugar, cocoa, soda and salt into an ungreased 13 x 9 x 2-inch metal baking dish. Stir with a fork to mix well. Form 3 wells in the mixture. Pour oil into 1 well, vinegar in 1 and vanilla in the last. Pour coffee over all ingredients and stir with a fork until mixed well. Do not overbeat. Combine remaining sugar and cinnamon. Sprinkle over batter and bake at 350° for 35 to 40 minutes. This cake is great with German chocolate frosting.
Combine all ingredients except mushrooms and bring to a boil. Add about 1 pound mushrooms and simmer 5 to 6 minutes. Flavor improves if let set for a few hours. Is best when prepared with fresh mushrooms.
Unroll crescent dough into a rectangle; press into bottom and 1/2-inch up sides of a greased 13 x 9 x 2-inch baking dish. Seal seams and perforations. Bake at 375° for 5 minutes.
Melt butter in 9 x 13-inch baking dish. Add remaining ingredients except shrimp. Mix well. Add shrimp and toss in mixture until coated. Broil approximately 4 to 5 minutes or until done and lightly brown. Serve over rice.
Boil potatoes until tender. Drain and remove skins. Cut in half lengthwise and arrange in a buttered baking dish. Season with salt.
Mix cookies and melted margarine well (by hand) and press into a 13 x 9-inch pan to make a crust (save 3/4 cup crumbs to sprinkle on top). Blend remaining ingredients; spread on top of crust and sprinkle remaining 3/4 cup cookie crumbs on top. Keep refrigerated.
Make ground meat into your favorite chili. Butter an oblong oven dish, then in alternate layers add chili, lay on tortillas and sprinkle with grated cheese until pan is almost full to top. Bake in 350° oven for 25 to 30 minutes. Serves 4 to 6.
Thaw spinach. Press out all of the water. Add remaining ingredients to spinach and mix well. Refrigerate 2 hours before serving. Cut the top center portion out of the Hawaiian bread. Core loaf out. Spoon in the spinach dip before serving. Serve the dip with the cored out bread or crackers and fresh bite-size vegetables.
Combine sugars, half and half and corn syrup in a Dutch oven or heavy saucepan. Cook over low heat, stirring gently, until sugars dissolve. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235°), stirring occasionally. Do not undercook.
Toast bread in oven. In bowl, mix eggs, Milnot and a little salt. In another bowl, put oysters, salt them and turn. Heat chicken broth. Mix a little hot chicken broth in eggs and Milnot. Put oysters in this. Crumble bread and put oysters and egg mixture in and then pour boiling broth over bread. Taste for salt and pepper. Add a lump of butter. Heat at 350° for 1 hour.
Blend together milk, egg yolks and lemon juice. Pour into an 8-inch pie pan lined with an unbaked crumb crust, then cover with meringue or whipped cream. Put in refrigerator until chilled.
Place oatmeal in mixing bowl. Add brown sugar. Add remaining ingredients and mix. Bake at 350 for 20 to 25 minutes, stirring often, crumble. Cover and keep in refrigerator.
Cream together first 2 ingredients. Add remaining (not filling) ingredients and mix well. Spread half the batter on an ungreased cookie sheet. Cover mixture with can of pie filling. Add other half of batter over filling. Bake in a 350° oven for approximately 50 minutes.
Sift flour before measuring. Put ice cubes in cup of water before measuring. Spoon flour into measuring cup lightly. Level without shaking or packing down.
Grate cabbage and carrots. Mix vinegar and sugar and then combine with mayonnaise. Toss dressing with cabbage and carrots. Chill.
Cream first sugar and oleo. Sift next three ingredients; add to creamed mixture alternately with milk. Pour into lightly greased 9-inch round cake pan. Combine last sugars and cocoa. Sprinkle over batter. Pour boiling water over all. Bake 30-40 minutes in 350° oven. When done, turn cake upside down while hot. Can be served hot or cold.
Melt margarine, peanut butter and peanut butter chips over low heat. Pour over Rice Chex. Stir, then empty into a bag containing powdered sugar and shake until coated.
Mix dry ingrediets together (sifting not necessary). Add wet ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 15 t 20 minutes. Produces pale, soft-like cookies. Yields approximately 3 dozen.
Cook rice with bay leaf and lemon. When done, fluff rice and add Italian dressing, salt and pepper. Refrigerate.
In a deep heat resistant bowl or loaf pan, melt margarine. Mix together flour, 1/2 cup sugar and milk. Mix separately the fruit and 1 cup sugar. Pour batter in margarine. Pour fruit on top and bake at 350° for 45 minutes.
Place margarine in an 11-inch pie pan and let melt. Make a batter of the brown sugar, flour and buttermilk and pour into the pan with the melted margarine. Pour the 2 cups of drained fruit on the batter. Cook at 350° until golden brown. (If using sour cherries, add 1/2 cup white sugar.)
Combine Crisco, white and brown sugar, eggs, vanilla, soda and pudding mix with electric mixer until creamy. Add flour, then chips. Bake at 350° for 10 minutes. Makes 3 dozen.
Mix all ingredients. Drop by spoonfuls onto cookie sheet and bake at 350° for 8 to 10 minutes. Makes 36 cookies. Contains .66 grams of fat per cookie.
Cook carrots and celery in large Dutch oven or soup pot, covered for 10 minutes. Add potatoes; cook 10 minutes longer. Do not drain.
In a saucepan over hot water, melt caramels mixed with marshmallows and orange juice; cool, then add vanilla. Pour over popcorn and mix. Spoon onto aluminum foil and shape into 3-inch circles 1/2-inch thick. Nuts on top may be added.
Steam apples in a steamer pan until soft and mushy. Then run apples through a sieve and add sugar and cinnamon to taste. Reserve liquid and run through a cheesecloth and there you have apple juice.
In saucepan, combine cocoa, water and margarine. Bring to a boil. In a large mixing bowl, combine flour, sugar and soda. Add chocolate mixture and stir until smooth. Add buttermilk and slightly beaten eggs and vanilla. Stir until well blended. Pour into greased oblong baking dish and bake at 350° for approximately 30 to 40 minutes.
Mix all ingredients together. Shape into loaf and place in baking dish or pan. Bake in 350° oven for 1 1/2 hours.
Slice bananas lengthwise. Cut in half. Place in casserole; squeeze lemon juice over bananas. Cover the bananas with brown sugar. Dot with butter. Bake, uncovered, at 375° until tender. Turn over once. Makes 8 servings.
Grease Bundt pan. Combine ingredients. Beat with mixer 3 minutes. Bake 55 to 60 minutes. Ice when cool or serve with Cool Whip. It is moist and good.
Mix together in morning everything but the potato chips and grated cheese. Cover and set in the refrigerator. Just before baking, mix together potato chips and grated cheese and put on top of chicken salad. Bake in a 400° oven for 25 minutes. Use a 9 x 13-inch pan.
Beat eggs, then add sugar, cereal, milk and vanilla; mixing well. Pour into buttered 2-quart casserole. Dot with small bits of butter. Sprinkle with cinnamon, nutmeg and salt. Bake at 350° for 1 hour. Yields 6 servings.
Line bottom of 9 x 13 pan with graham crackers. Mix pudding with milk. Beat 2 to 3 minutes on medium speed. Fold in Cool Whip. Pour 1/2 the mixture over the graham crackers. Layer the crackers and pudding, ending with graham crackers. Remove seal from icing and heat in microwave until soft. Pour over crackers and refrigerate overnight. The longer it sits, the better.
Sift together first 4 ingredients; mix with whole wheat flour and add last 3 ingredients. Put in well-greased 9 x 5 x 3-inch loaf pan (or coffee can for round slices). Bake at 375° for 45 to 60 minutes.
Beat margarine until fluffy. Gradually add sugar. Mix flour, baking powder, cream of tartar and salt. Add flour mixture alternately with eggs. Use your favorite flavoring (I use 2 teaspoons vanilla and 1 teaspoon almond). Bake at 300° for 1 hour.
Put cut up bread in 8-inch square greased pan. Mix eggs, salt, milk, sugar, butter and vanilla. Pour over bread pieces. Sprinkle with spices. Add raisins or coconut before liquids. Serve warm.
Melt honey and shortening together over hot water. Add sugar and fruit juice and stir until dissolved. Add grated rinds of orange and lemon, chopped almonds and the dry ingredients (which have been sifted together). Chill in refrigerator.
Cut vegetables into bite-sized pieces. Place fish, skin side down on a large sheet of tin foil. Put butter pats on top. Add salsa and vegetables. Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam. Bake at 350° for 30 to 40 minutes until fish is done. Serve with or over rice.
Mix all ingredients together. Store in a tightly closed container. Mix 4 tablespoons of mix in one cup hot water.
Brown sausage and beef together. Salt and pepper; drain grease. Add seasonings and cubed Velveeta cheese. Mix and stir until cheese is melted (over burner on medium). Spoon mixture onto rye bread slices. Should make 20 to 24. Place on cookie sheet and bake at 425° until golden, approximately 15 minutes. Serve hot!! Enjoy.
Place Tater Tots on bottom and sides of 8 x 12-inch casserole. Bake uncovered at 400° for 10 minutes. Brown beef and drain. Place beef, broccoli and 1/2 can of the onions in the potato shell. Combine soup, milk and 3/4 cup of cheese. Pour over beef mixture. Bake uncovered at 400° for 20 minutes. Top with remaining cheese and onions. Bake uncovered for 2 to 3 minutes longer.
Combine lettuce, chicken, green onions, celery, sesame seed and almonds in a salad bowl. Toss with dressing until coated. Place on chilled salad plates and top with additional slivered almonds.
Brown pork sausage; drain. Set aside. Mix soup mix, chicken bouillon cubes, rice and water. Let boil for 7 minutes. Add other ingredients. Pour into baking dish. Bake at 350° for 30 minutes.
Take crackers and spread peanut butter on them. Then take marshmallows and put four to a cracker on it. Put in microwave until marshmallows are melted. (Great for kids' snacks.)
Boil tortellini 15 minutes. Cut sausage into bite-size pieces. Add broccoli and sausage to tortellini. Bring to boil again, reduce heat and simmer 10 minutes; drain. Melt margarine in microwave; add cornstarch, then milk. Cook until thickened. Fold in cheese, stirring until smooth. In a large casserole, combine tortellini and sauce; toss until well coated. Serve warm.
Preheat oven to 300°. Cream butter and sugar. Slowly blend in flour and vanilla. Gently fold into potato chips. Drop dough by well rounded teaspoonfuls onto ungreased cookie sheet. Flatten cookies gently with a wet fork. Bake 15 to 20 minutes, until barely browned. Cool and sprinkle with confectioners sugar. Yields 4 to 5 dozen.
Combine sugar, flour and salt in pan. (Use wooden spoon.) Blend in milk gradually, then egg yolks. Add butter. Cook until thick. Remove from heat. Add almost all the coconut (leave a little to go over the meringue). Pour into 8-inch baked pie shell and cover with meringue and bits of coconut. Brown.
Combine first five ingredients. Make a well in the center. Combine last four ingredients; pour into the well and stir until moistened.
Spread ribs, meaty side up, in a single layer in a large shallow pan. Brown in a 425° oven for 20 to 25 minutes. Drain off fat.
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well. (Peanuts are optional.)
Mix all together and place in ovenproof dish. Bake at 275° until bubbly. Serve hot with tortilla chips.
Preheat oven to 350 degrees. Once oven reaches desired temperature, melt margarine in glass 9X13 inch baking pan. In a large bowl, combine flour, sugar and baking powder. Pour reserved peach juice into dry ingredients and stir until smooth. Remove glass pan from oven and pour batter into pan starting in center; batter will then spread itself over entire pan. Add peaches by placing them in center of pan; allow them to spread on their own. Bake cobbler in preheated oven for 20 to 25 minutes, or until brown on top. Do not overcook.
For each bear, shape a biscuit into an oval for the body and place on a greased baking sheet.
Cook ground beef. Mix cream of mushroom soup, chili, Ro-Tel tomatoes, onion and cheese together in crock-pot. Add ground beef. Let cook until hot. Serve with Tostitos chips.
Mix all ingredients together. Cut pita bread in half and fill with 1 cup of filling. Heat for about 10 minutes in 350° oven. Serve at once.
Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside. Peel, core and slice apples to make 5 to 6 cups.
Combine brown sugar, syrup, margarine and cream of tartar in saucepan and bring to hard boil, stirring until sugar is melted. Boil 5 minutes. Remove from heat and add soda; stir well. Pour over popped corn and mix well. Place in roaster pan and bake in preheated oven at 250° for 1 hour. Store in airtight container.
Mix together tuna, mushroom soup, celery soup, celery, and Soy sauce in a sauce pan. Bring to a boil and turn off. Bake Chow Mein noodles at 350° for 15 minutes. Pour mixture over Chow Mein noodles.
Cream butter and sugar until fluffy. Add egg yolks 1 at a time and mix thoroughly. Mix in jam. Stir together buttermilk and soda and add to first mixture. Sift together flour, salt and spices. Add to creamed mixture alternately with wine. Add nuts. Carefully fold in stiffly beaten egg whites. Pour into a greased Bundt pan. Bake at 350° until toothpick comes out clean.
Note: It's necessary to "sweat" the cucumbers first to avoid soggy sandwiches.
Combine tomatoes and sugar and boil gently, approximately 15 minutes, stirring often. Add jello and cook 10 minutes longer. Continue to stir. Pour into hot, sterilized jars. Process in boiling water or use paraffin wax on top.
Combine salad dressing, lemon juice and seasonings. Mix well. Pour over cut chicken. Chill for several hours. Reserve salad dressing mixture. Bake chicken, skin side up on rack in baking pan. Bake at 450° for 40 minutes. Brushing occasionally with salad dressing mixture.
Mix the sugar, eggs and shortening. Stir in the remaining ingredients. Let stand 20 minutes before baking. Bake at 350° until toothpick comes out clean.
Combine sugar and brown sugar. Cover 5 cups (approximately 8 peaches) sliced fresh peaches with sugar mixture. Let stand 1 hour. Drain, reserving juice. Combine in small saucepan cornstarch, nutmeg, cinnamon and salt. Gradually add reserved peach juice, blending until smooth. Cook over medium heat, stirring constantly until thick and clear. Remove from heat. Add 1 tablespoon lemon juice and sliced peaches. Turn into unbaked pie shell, dot with 1 tablespoon butter (or oleo). Either make crisscross over filling to form lattice top or make crumb topping. Bake at 450° for 10 minutes, then 350° for 30 to 40 minutes (may take longer).
Combine wafer crumbs and margarine; reserve 1/2 cup of this mixture for topping. Press remaining crumb mixture onto the bottom of a greased 9 x 13-inch pan. To softened cream cheese gradually add 1/2 cup milk, mixing until well blended. Add pudding mix, remaining milk and lemon rind. Beat slowly, about 1 minute. Pour carefully over crust and then cover with sliced strawberries. Spread Cool Whip over the strawberries and top with remaining wafer crumbs. Chill several hours or overnight. Makes 12 to 15 servings.
Fry meat in a large pan. Add onion, garlic, potatoes and cabbage. Simmer until mixture turns light brown, stirring frequently. Pour in chicken broth. Add salt and pepper. Cover. Simmer until brown.
Whip the heavy cream.	Fold in all ingredients. Chill overnight.	Serves 8.
Cream together margarine and sugar. Add egg and vanilla. Beat. Sift flour, baking powder, soda and salt together. Alternately mix in with sour cream. Stir in diced apple. Drop by teaspoonfuls on greased cookie sheets. Bake at 375° for 12 to 15 minutes.
Beat egg white to stiff froth. Add brown sugar and continue beating. Stir in flour and salt. Then add chopped pecans. Drop by small spoonfuls on buttered cookie sheet. Bake at 325° for 10 minutes. Remove from tin when partly cooled. Very rich; serve with ice cream or fruit. Makes 3 dozen.
Fry onion, garlic and celery slowly in the oil about 5 minutes. Crush tomatoes. Add to paste and the onion, celery and garlic. Add all other ingredients and simmer in a heavy covered pan 1 hour. Then add the meat balls and simmer, covered, about 30 minutes longer. (Cooked mushrooms may be added last 15 minutes.) If sauce becomes too thick, add a little water.
Trim ends only off oranges and cut into quarters. Core apple and cut apple into quarters. Wash cranberries. Put all ingredients except pecans and sugar into blender or processor until mixed well and chopped fine. Stir in sugar and pecans. Let set overnight before serving.
Combine salmon, oats, onion, egg, lemon juice and Worcestershire sauce in bowl; mix well. Shape into 4 patties. Brown on both sides in oil in skillet; drain. Serve on sandwich buns with lettuce and tomato.