HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Cook pasta according to directions on package. In saucepan over low heat, melt butter; stir in flour, salt and pepper. Cook 1 minute. Gradually add milk. Cook over medium heat, stirring constantly until sauce thickens. Add cheese; stir until melted. Stir in pasta. Bake 30 minutes or until bubbly.
Mix dry ingredients with oil, eggs and vanilla. Add zucchini, coconut and nuts last. Bake at 350° until brown and top springs back. Makes 3 loaves.
If using round steak, cut in serving size pieces and pound with cube mallet. Brown in skillet, to which enough Crisco has been added to keep it from sticking. When browned, put in the crock-pot. Put the soup in the skillet in which the meat was browned. Heat until fryings from bottom of skillet have loosened. Add minced onion to soup. Pour over the meat in the crock-pot; be sure to get a little of the soup under the meat in the crock-pot. Cook for approximately 3 hours. (Can also use ground beef formed into patties and follow same directions.)
Preheat oven; check to be sure there are no rubber balls or plastic soldiers lurking on the shelves. Remove blocks and toy autos from table. Grease pan. Crack nuts. Measure 2 cups flour; remove Johnny's hands from flour and off him. Remeasure flour. Crack nuts to replace those Johnny knocked on the floor. Get another bowl. Answer doorbell.
Mix all ingredients in a large bowl. Pat down. Chill for 2 to 3 hours in refrigerator. Roll in nuts, parsley or chives.
Combine all ingredients and pour into unbaked pie crust. Bake at 325° for 50 to 60 minutes. Test with knife. Let stand 10 minutes before serving.
Brown pork chops. Place in baking dish. Combine remaining ingredients and pour over chops. Bake uncovered at 350° for 45 minutes or until done.
Mix the milk, eggs, cream cheese, food coloring and lime juice together. Pour into the pie crust. Bake at 350 degrees for 10 minutes. Chill and serve.
Combine all the ingredients in a slow cooker. Cook on medium heat while you're at work (6 to 8 hours). Dinner is ready when you get home. (Make sure you remove the bay leaf.)
Cook macaroni and drain. In saucepan melt 1/4 cup butter, blend flour, sugar, mustard, salt and pepper. Add milk; cook and stir until thick and bubbly. Stir in macaroni, ham and apple slices. Pour into 2-quart casserole. Melt 2 tablespoons butter, add bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 35 minutes, or microwave at full power for 5 minutes.
Combine oil and sugar in a large mixer bowl. Beat until smooth. Add egg yolks; beat well. Stir in hot water. Combine dry ingredients. Blend into sugar mixture. Stir in grated potato, pecans and vanilla, blending thoroughly. Beat egg whites until stiff. Fold into batter. Spoon mixture into three 8-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove from pans. Cool on wire racks. Spread Coconut Filling between layers and on top of cake. Yields three 8-inch layers.
Bring broth to a rolling boil. Rub flour on both sides of the tortillas, using all of the flour. Cut tortillas into 1 1/2-inch strips. Drop in boiling broth. Reduce heat and simmer in a covered pot. Let simmer 20 minutes. Stir in chicken and milk until heated throughout. Let stand off heat 10 minutes, covered. Serves 4; 1 bread, 1 1/2 protein, 37 optional calories.
Sift together first 5 ingredients. Make a well in the center. Combine next 4 ingredients. Pour into well and stir just until moistened. Fold in last 3 ingredients.
Cream sugars and butter. Add eggs and vanilla. Beat until smooth. Mix oats, flours, spices, soda and salt. Add raisins and pecans to oats and flour mixture. Add to butter mixture a little at a time until well blended. Roll into small balls. Bake on greased cookie sheet. Remove with spatula onto paper towel to	cool. Bake at 375° for 10 to 15 minutes. Yield: 4 dozen cookies.
Mix cornstarch with sugar. Add 7-Up. Bring to a boil. When liquid begins to thicken and clear, add strawberry jello. Cook until slightly thick. Allow liquid to cool. Gently fold in strawberries and pour into pie shell. Top with whipped topping.
Put all in blender, counting to 10. Pour into greased 9 inch pie pan. Bake at 350° for 45 minutes.
The night before, cut marshmallows into fourths and mix with pineapple and 2 tablespoons sugar. Cover tightly.
Prepare stuffing according to directions on package for dry stuffing. Spread in 9 x 13 x 2-inch baking dish. Top with layer of chicken. Melt butter. Blend in flour and seasonings. Add cool broth and cook and stir until mixture thickens. Stir small amount of hot mixture into eggs (be careful not to curdle) and return to hot mixture. Pour over chicken. Cover with Saran Wrap and refrigerate overnight. Bake in slow oven at 325° for 1 1/2 hours until knife comes out clean. Let stand 5 minutes to set. Cut in squares and serve with Sauce.
Roll crackers very fine. Mix sugar and softened margarine and bake in an oblong dish for about 10 minutes. Mix together cream cheese, sugar and vanilla. Beat until smooth. Pour over crust. Add nuts (optional), then Dream Whip and pie filling.
Grease bottom and sides of a 15 x 10 x 1-inch jelly roll pan. Line with wax paper and grease wax paper. Set aside.
Place carrots, sugar, salt and cinnamon in 1-quart casserole. Toss to combine. Dot with butter. Cover tightly. Microwave 7 to 8 minutes on High or until carrots are tender-crisp. Yields 4 servings.
Brown hamburger and onion. Add salt and pepper to taste. Drain fat and add 15 ounces tomato sauce; simmer. Cook noodles. When noodles are done, drain well. Stir in sour cream and cream cheese.
Cook sausage over medium heat until well browned. Remove sausage with slotted spoon to paper towel and let drain. Spread margarine on pie crust. Sprinkle sausage and cheese on pie crust. Preheat oven to 425°.
Mix strawberries and grapefruit juice. Pour over ice. Add ginger ale. Serves 25.
Grease dish. Pour tomato soup and water over mixture. Add a bay leaf. Season and stir. Cover with foil and bake for 5 hours at 275°.
Brown meat and mix all together. Bake 1 1/2 hours in medium oven. Serves 12.
Mix hamburger, beans, soup, cheese, salt and pepper. Put in pie crust. Top with potatoes. Bake 30 minutes at 400°.
Preheat oven to 325°. Mix together all ingredients and pour into a greased Bundt pan. Bake 60 minutes. Let cool approximately 30 minutes and invert onto a plate. Sift on confectioners sugar and serve.
Cook and drain noodles. In a large bowl, combine all ingredients with noodles. Put into a large 9 x 13-inch greased pan and sprinkle with buttered bread crumbs. Bake at 350° for 1 hour. Let set before cutting.
Melt margarine in skillet. Saute onion until clear (don't brown). Stir in green pepper, celery, chicken broth and soy sauce. Blend well. Add chicken, mushrooms and chestnuts.
Preheat broiler for 15 minutes to 425°. Clean and wash fish; remove membrane. Dry thoroughly with paper towels. Line a roasting pan with heavy-duty foil and place fish on it.
Chop cauliflower. Drain and wash shrimp. Add to cauliflower. Mix in Miracle Whip. Add dill weed to taste, about 2 tablespoons. Refrigerate at least 4 hours. Good to make ahead for outings.
Combine. Cover and cook over medium heat 15 to 20 minutes or until cabbage and onions are soft and translucent. Serve.
Brown ground beef, onion and green pepper, then drain. Add sauce. Boil spaghetti and drain well. Blend cream cheese, cottage cheese and sour cream together.
Combine chocolate and cream in saucepan and cook over low heat, stirring just until chocolate is melted. Sauce should be smooth. Add sugar and cook, stirring constantly until completely dissolved. Remove from heat. Stir in butter and flavoring. Transfer to covered containers and store in refrigerator. Will keep for up to 2 weeks. Makes 2 cups.
Mix dry ingredients. Add to cereal in large bowl. Mix wet ingredients; add to large bowl. Bake at 400° for 18 minutes. Will keep in refrigerator for 6 weeks!
Mix all ingredients in order in large bowl. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Add vanilla and salt to mashed potatoes. Chill. Add powdered sugar slowly to potatoes until stiff and dry. Divide mixture into 3 parts. On waxed paper, roll out 1/4-inch thick, about 4 x 12-inches. Spread dough with thin layer of peanut butter. Roll up like jelly roll. Repeat other 2 parts. Wrap in wax paper. Chill several hours. Slice. Store in refrigerator until all is eaten.
Add flour until dough is stiff enough to roll. Roll and cut out cookies. Bake at 350 degrees for 8-10 minutes. Ice when cooled.
Mix ground beef, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and salt. Shape into 1 1/2-inch meatballs. Cook in oil in Dutch oven until light brown. Remove meatballs; drain fat from Dutch oven. Mix tomatoes (with liquid) and remaining ingredients in Dutch oven, breaking up tomatoes with fork. Heat to boiling; reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add meatballs; cover and simmer for 20 minutes.
Bring this to a boil. Pour over top of biscuits and bake at 350° for 40 to 45 minutes. Let set for 5 minutes to cool before removing.
Drain juice from fruits; mix all together. Let stand in refrigerator 2 or 3 hours before serving.
Combine and mix well. Pour into ice cream freezer and finish filling with plain milk to fill line. Stir well and freeze.
Bring water, tomato juice and tomatoes to a boil. Add all other ingredients; cook until vegetables are tender.
Fry hamburger meat; drain and add taco seasoning. Mix in a large bowl the chopped lettuce, diced tomatoes, the drained kidney beans, black olives, shredded Cheddar cheese and tortilla chips. Then pour the whole bottle of Italian salad dressing.
Bring 3 cups water and sugar to a boil. Let cool. Add pineapple and oranges with juices. Cut bananas into bite-size pieces and add to liquid mixture. Drain maraschino cherries and cut in half. Add to mixture. Add orange juice and 1 can water. Freeze, stirring every hour.
Mix mayo, cream cheese, Cheddar cheese and onions. Put mixture in greased quiche dish. Top with crackers. Remove from oven and top with bacon. Serve with crackers.
Melt butter. Mix sugar and salt. Beat egg whites. Fold in mixture and add pecans. Spread in pan and bake at 325° for 30 to 35 minutes or until brown. Liquid will absorb. Stir every 10 minutes. Remove and place on wax paper to cool.
Mix together cake mix, pudding, water, oil, eggs, butter flavoring and vanilla. Pour short half into greased sheet cake pan. Mix sugar and cinnamon. Sprinkle over batter. Pour rest of batter over top. Bake in 350° oven for 20 minutes. Cool 10 minutes, then drizzle glaze over the top.
Dump cherry pie filling and pineapple in bottom of cake pan. Sprinkle entire cake mix on top. Melt butter and drizzle over cake mix. Sprinkle with pecans. Bake at 375° until done.
Mix the first 3 ingredients with the milk. Put the oleo in an 8 x 13-inch pan and melt in oven. Pour batter in pan. Place the fruit on top. Do not stir. Bake for 45 minutes at 350°.
Mix 4 cups wheat flour with salt. Mix yeast with 1/2 cup warm water until dissolved. Add all wet ingredients into flour and mix. Add remaining ingredients; but add flour slowly; until dough is workable for kneading. Knead for 8 - 10 minutes.
Combine cream cheese (room temperature) and sugar. Add fruits and nuts. Fold in Cool Whip. Freeze for 30 minutes before serving.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk. Blend and fold in whipped topping. Pour in graham cracker crust. Freeze until firm.
In 2-quart saucepan melt butter over medium heat; add parsley, onion, dill, salt and broccoli. Cover; cook over medium heat until tender (5 to 6 minutes). Remove cover; add pimiento and croutons, toss to coat and serve immediately. Yields 4 (1/2 cup) servings.
Place 4 pounds country style ribs in large pan; add enough water to cover. Cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place bone side down on grill 3 inches from medium coals. Cook about 30 minutes, turning frequently.
Mix cream and flour. Roll out to about 1/4-inch thick. Cut with a small cutter, 1 1/4-inches diameter. Place on a greased baking sheet and bake at 400° for 8 minutes (time may vary). Open and place small pieces of cooked ham or a slice of link sausage inside. Great for finger foods at parties.
Blend together fresh frozen orange juice (undiluted) with sugar and stir over low heat only until sugar is dissolved. Heat to 240° without stirring, or until a small amount dropped in cold water forms a soft ball. Remove from heat and add walnuts. Stir until mixture begins to thicken, then drop form a teaspoon onto sheets of waxed paper. Allow to cool.
Mix jello in boiling water until dissolved. Add cold water. Place in refrigerator until it starts to set. Then mix in the cherry pie filling. Let set. Place the Cool Whip on top.
Put potatoes in a greased 9 x 13-inch shallow baking dish. Add onions, cream and cheese and stir gently. Pour butter evenly over top. Bake at 350° for 1 hour.
Place chocolate chips in large glass bowl and mix together. Place in microwave for 3 to 4 minutes on Medium power; stir halfway through. Mix peanuts in and drop by the teaspoon onto wax paper; let harden. Makes 3 dozen.
Mix well and put in 12 muffin pans. Bake at 350° for 15 minutes. Six muffins equals 1 protein, 1 bread, 1 vegetable, 1 milk and 2 fruit.
Mix ingredients; roll into small balls. Place on cookie sheet. Bake at 350° for 20 minutes.
Stir all ingredients together in mixing bowl. Can be used as a dip or dressing.
Combine all ingredients in blender. Process until smooth. Store in refrigerator. Makes 1 1/4 cups (10 ounces).
Cook, but do not brown, sausage, celery, onions and pepper. Combine in a large kettle, water, soup mix, Worcestershire and rice. Cook until rice is done (about 25 minutes), then add sausage mixture. Put in casserole dish and bake in 350° oven about 1 1/2 hours. Top with almonds if you like. Serves 20.
Quarter tomatoes, put through coarse grinder. Drain off excess liquid. Measure pulp to get 2 1/2 cups. Combine tomatoes, raisins, butter and vinegar in saucepan. Blend together sugar, cornstarch and spices. Add to tomato mixture and stir well. Cook over moderate heat, stirring constantly until thickened. Don't get too dry, add little of the tomato juice if it appears so. Spoon mixture in unbaked pie shell, cover with top crust, slit. Smooth small amount of cream over crust and sprinkle with little sugar and cinnamon. Bake in preheated oven (425°) for 10 minutes. Reduce to 350°, continue baking 20 to 25 minutes until golden brown.
Combine all ingredients in casserole and bake about 1 hour at 325°.
Saute onions and celery in olive oil. Add tomatoes and paste; stir well. Add garlic, sugar, salt, pepper and bay leaf. Stir and simmer 30 to 40 minutes; add shrimp. Cook 15 minutes longer; add peas. Serve over rice. Serves 10 to 12.
About 25 minutes before serving: In a 6-quart saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepot; over low heat, heat fettuccine, cream, Parmesan cheese, butter or margarine, salt and pepper. Toss well. Serve immediately. Makes 8 accompaniment servings; 330 calories per serving.
Trim flowerets from broccoli and blanch. In heavy saucepan, melt butter and saute onions. Stir in flour; whisk in broth and cream. Stir until boiling. Reduce heat. Chop flowerets and add to soup. Season to taste. Heat through to meld flavors, but don't overcook.
Melt butter in 9 x 13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and spinach. Mix well. Spread into pan. Bake 35 minutes at 350°.
Sift flour, sugar, baking powder and salt together. Add shortening, milk, vanilla and beat for 2 minutes on medium speed. Add egg and beat another 2 minutes. Pour into 3 (8-inch) greased and floured cake pans. Cook in 350° oven until lightly brown, about 30 minutes. Spread layers and sides and top of warm cake with cooked frosting. Cover with coconut.
Cream sugar and oil. Beat in eggs. Add dry ingredients. Fold in carrots and nuts. Pour into three 8 or 9-inch prepared cake pans. Bake at 325° to 350° for 25 to 35 minutes. Frost with cream cheese frosting.
Thaw and squeeze dry the spinach. Stir in remaining ingredients. Serve with pumpernickel bread.
Stir together the first 5 ingredients in a large bowl. Blend together the creamed cheese and salad dressing, then stir into the mixture in the bowl. Fold in the whipped cream.
Combine first 9 ingredients on waxed paper or foil; pat the meat mixture to form a 10 x 12-inch rectangle. Arrange ham and cheese on top of meat mixture, leaving 1/2-inch margin all around. Roll up jellyroll style. Place meat, seam side down, in pan. Bake at 350° for 1 1/4 hours; add cheese slices if desired on the top. Bake 5 more minutes.
Preheat oven to 250°. Bake 1 hour. Turn oven to 300° and bake another hour. Test with a knife, if not done bake 30 minutes longer.
Combine meat, mixed vegetables (thawed), salt, pepper and parsley in a deep mixing bowl; mix well. Add salt, pepper, corn flakes and 1/2 of tomato soup (undiluted). Mix well to blend. Place 1/2 of the meat mixture in a buttered 6 x 16 x 2 1/2-inch baking dish; pack. Dot top with 1/2 of the butter. Place rest of meat mixture in baking dish. Dot with rest of butter and pour rest of soup over the top. In a preheated 375° oven, bake 1 hour. Remove. Let stand 15 minutes before slicing.
Blend all ingredients thoroughly. Place in 2 or 3 small casseroles. Sprinkle with breadcrumbs. Bake at 325° for 30 minutes. Serve warm with crackers.
Preheat oven to 350°. Cream shortening; add sugar gradually. Add eggs one at a time, beating well. Add vanilla. Sift together the dry ingredients. Gradually add to shortening mixture, beating well. Spread in a greased 11 x 17-inch jelly roll pan. Reserve a little more than a cup of batter. Spread cherry pie filling to within 1/2-inch from edges of pan. Place remaining dough by spoonfuls on top. Bake at 350° for 45 minutes. When cool, sprinkle with powdered sugar.
Liquefy in blender. When ready to serve, dilute with cold water and/or chicken broth to desired consistency.
Preheat oven to 350°. In medium skillet, brown ground beef until crumbly. Drain fat. Add taco seasonings and water per package directions. Cook as directed. Fill each taco shell with 3 tablespoons meat; place on baking sheet. Bake in oven 5 minutes. Do not use toast, broil or top brown settings. Top each taco with lettuce, cheese and tomatoes. Garnish with chunky salsa, sliced ripe olives, chopped onion if desired.
Baking Temperature: 400°. Baking Time: 35 minutes, divided.
Preheat oven to 375°. Cream butter and sugars well. Beat in egg and vanilla. Gradually blend in flour, salt and baking soda which have been sifted together.
Saute onion and apple in margarine and pour in sauerkraut. Place pork chops over kraut. Cover and cook until chops are tender.
Mix ingredients together. Drop onto ungreased cookie sheet. Bake at 375° for 15 to 20 minutes. Makes about 1 dozen. Makes 6 servings.
Melt almond bark and peanut butter together in microwave. Combine the next 4 ingredients and pour peanut butter mixture over. Mix well. Put on paper towels or waxed paper with a teaspoon. Work fast as it hardens fast.
Combine in top of a double boiler sugar, flour and salt. Stir in milk. Cook over hot water until thick, stirring constantly. Add egg yolks and cook another 3 minutes. Add butter; cool. Add vanilla and peanut butter. Mix well. Pour into a baked pie shell and let cool.
Mix berries and Sure-Jell. Let stand 20 minutes. Mix Karo good and add sugar, 1 cup at a time, stirring after each. Put into containers and freeze.
Mix dry ingredients together until smooth. Add the beaten eggs, oil and sugar along with the zucchini.
In medium bowl, combine eggs, flour, salt and water. Beat with mixer until smooth. Let stand 1/2 hour, no longer. Slowly heat 8 inch skillet. Pour 1/4 c. batter, rotating skillet quickly to spread batter evenly. Cook over med. heat until top is dry. Completely use batter, putting wax paper between each. Freeze until you fill. Use your own ricotta filling with your own sauce.
Mix first 5 ingredients together in a large pan. I use a disposable turkey roaster pan. Melt white chocolate in microwave on medium high for 2-3 minutes. Stir after 1 minute. If chocolate has softened after 2 minutes, add 3 tablespoons oil. Stir. Then microwave 10-20 seconds until smooth. Pour chocolate mixture over mix, cover well. Pour onto kitchen counter. Spread well, not too thick. Mixture will probably harden in 20-30 minutes. Enjoy!!
Cream Crisco and butter; add eggs 1 at a time. Add vanilla, lemon, milk and flour. Bake in round cake pan for 1 hour and 15 minutes (start in cold oven).
Melt butter; add celery, onions and pepper. Cook until tender. Mix soups and milk; cook until soup is dissolved. Add vegetable mixture to soup base. In 9 x 13-inch pan, put a layer of chips and layer of chicken. Pour about half of soup base over these layers. Lay sliced cheese on this. Add another layer of chips, chicken, then remaining soup base. Bake about 1 hour at 350°.
Mix sugar and cocoa. Mix melted margarine, vanilla and milk. Add to sugar and cocoa mix. Stir constantly on medium heat. Bring to a boil. Boil 2 minutes. Add oats. Drop out by spoon onto a piece of plastic wrap.
Mix cornstarch with sugar and vinegar. Drain beets and add juice to cornstarch mixture. Cook until thick and clear. Add oleo and stir until melted. Add drained beets and heat through. This amount will glaze 3 to 4 cans of beets.
Heat 1 inch of oil in 10-inch skillet to 375°. Mix baking mix and salt. Dip zucchini into egg; coat with baking mixture. Fry about 1/3 of the zucchini at a time, turning if necessary until golden brown, about 2 minutes. Makes 3 or 4 servings.
Combine flour, baking powder, salt and 2 tablespoons sugar. Cut in 1/2 cup butter with a pastry blender until mixture resembles cornmeal. Press into bottom and sides of a 13 x 9-inch pan. Cover with blueberries. Combine 1 cup sugar with cinnamon and sprinkle mixture over fruit. Dot with butter, if desired. Bake at 400° for 15 minutes. Remove from oven. Combine sour cream and egg yolks. Spread over fruit. Set oven to 350° and return to oven for 35 to 40 minutes.
When you're out of an ingredient, improvise. It's more convenient than making a frantic trip to the store. Check your shelves to see if you can substitute other ingredients already on hand. To remember how, clip this handy chart and post it in a kitchen cupboard.
Melt caramels in double boiler. Stir in nuts, spoon on waxed paper. Chill until firm. Melt chocolate and wax together. Dip caramel in the chocolate. Let cool.
Mix together quick oats, coconut, chocolate chips and nuts. Bring to a boil the milk, butter, sugar and salt. Add milk mixture to oats until all blended. Drop by teaspoon on wax paper. Cool.
Cook green onion, ham and garlic in butter in stock pot over medium-low heat until onions are tender. Add broth, Knorr leek soup mix, cabbage, potatoes and bay leaf; simmer 30 minutes or until potatoes are tender. Stir in cream and continue to simmer until heated through. Add salt and pepper to taste. Garnish individual servings with parsley or chives. Serves 8.
Preheat oven to 450°. Put all ingredients in large plastic bag and shake until potatoes are evenly coated. Pour potatoes into shallow pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped, fresh parsley. Serves 8.
Cook bacon until crisp. Crumble. Drain. Leave 2 tablespoons of bacon fat in pan. Add onions and cook until soft not brown. Combine beans, applesauce, molasses, Worcestershire, vinegar and mustard. Put in 3-quart casserole dish. Stir in onion and reserved crumbled bacon. Bake at 350° for 1 hour and 15 minutes.
Mix the butter, chopped nuts and flour together and spread in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool crust.
Heat fruit cocktail until hot. Add Jell-O. Stir well and let cool until it thickens. Whip cream cheese and add Cool Whip. Stir until well blended. Add to the fruit and Jell-O, mixing well. Pour into Pyrex pan and sprinkle nuts on top. Refrigerate.
Put pudding mix and milk in bowl and beat. Stir in Cool Whip and miniature marshmallows. Add pecans and pineapple. Stir.