HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in salt water for about 6 minutes. Stir in margarine until melted. Mix 2 eggs, salt and pepper to taste and milk in a separate bowl. In a baking dish, alternate layers of macaroni with shredded cheese. Make sure macaroni and cheese are covered with the milk and egg mixture. Bake at 400° for about 30 to 40 minutes.
Combine ground meat, grated carrots, grated onion, bread crumbs, salt and pepper. Form into balls and brown in oven. In a large pot, combine chili sauce and cranberry sauce. Stir over low heat until liquified. Add browned meatballs and cover; stir occasionally. Simmer on low for 45 minutes to 1 hour. Serve over cooked rice and enjoy.
Thaw frozen fruit; do not drain. Place raspberries in blender until smooth. Strain and discard seeds. Blend cherries and apple juice until smooth. Mix with raspberries in bowl. Freeze overnight or up to 2 months in airtight container. When ready to serve, scrape spoon across frozen slush; place in glass. Slowly pour 4 ounces lemon-lime over. Stir gently to mix. Garnish with lime.
Crush saltine crackers into crumbs. Combine ground chuck, cracker crumbs, chopped onion, egg and pepper together. Mix together well and form patties (children like "meatball" shape). Brown in skillet or microwave to cook outside. Mix and cook gravy as directed on package. Pour gravy (and mushrooms, if desired,) over patties in Dutch oven type pot. Simmer gravy and patties over low heat about 40 minutes. Serve with rice or mashed potatoes.
Mix sugar, butter and milk. Cook to soft ball stage. Add chopped dates and cook about 5 minutes longer.
Cream sugar and butter. Add egg yolks, vanilla and milk. Add dry ingredients. Beat well. Bake at 350° for 30 minutes. Cook in 2 (9-inch) pans.
Mix well. Pour over meat. Marinate over night. Put in dehydrator or 100 degree oven draped over bamboo skewers. Leave oven door open.
Preheat oven to 350°. Grease 9 x 11-inch pan. Dump undrained pineapple in pan; spread evenly. Dump pie filling on top and spread evenly. Dump dry cake mix on cherry layer and spread evenly. Sprinkle pecans over cake mix. Put slices of margarine on top. Bake 48 to 53 minutes.
Cook in crock-pot all day. Start on high for 2 hours. Turn to low for as long as you want. Stir occasionally.
Combine ground beef, oats, onion flakes, salt and pepper. Mix well. Shape into balls; place in baking pan. Combine in bowl, ketchup, vinegar, water and sugar. Mix well. Pour over meatballs. Bake at 350° for 1 to 1 1/2 hours.
Boil potatoes until done. Let cool about 20 minutes; then peel off skins. Dice potatoes in bowl. Chop hard-boiled eggs and add to potatoes. Add rest of ingredients and refrigerate for at least 1 hour.
Coarsely shred potatoes, zucchini and carrots. Drain and pat dry. Place 1/2 of veggies and 1/4 cup of onions in a blender or food processor. Cover and process until finely chopped. Transfer to a bowl and add eggs, flour, garlic, salt, sugar and dried basil. Add remaining onion and vegetables; mix well. In a large skillet, heat oil and drop potato mixture by tablespoons; flatten to form patties. Fry until golden brown. Turn over gently and brown other side.
Cream butter, sugar and eggs until smooth. Add flour and 7-Up alternately. Add flavoring. Bake in 275° oven until done, 1 hour and 10 to 30 minutes.
Preheat oven to 350°. Grease bottom of a 9 x 5 x 3-inch loaf pan. Cream shortening and sugar until fluffy. Add eggs, bananas and buttermilk. Mix well. Add flour and baking soda. Blend well; stir in nuts. Pour in greased pan. Bake 50 to 60 minutes; test with a toothpick inserted in center. Cool in pan 10 minutes. Loosen sides with a knife and turn out onto a wire rack or serving plate to cool.
Preheat oven to 325°. Blend together cream cheese, butter and sugar with electric mixer on medium speed. With mixer on low speed, blend in eggs. Combine flour and baking powder; add to cheese mixture and blend until smooth. Pour into buttered and floured 9 x 5-inch loaf pans. Bake for 80 minutes, until golden brown. Sprinkle cake with powdered sugar after it has cooled. Serves 12.
Cream sugar, shortening and salt, and fold in remaining ingredients, except poppy seed and anise. Bake in prepared metal loaf pan 45 minutes at 350° (glass 325°). Sprinkle poppy seed and anise on batter before baking if desired.
Cook ground beef until done; drain. In a big pot, put ground beef in with other ingredients. Bring to a boil, then, over a medium heat, let it simmer for 1 hour or until vegetables are done. Serve hot over mashed potatoes. Season to taste.
Remove bone from turkey breast and slice meat into thin, bite sized strips. (Will slice easier if slightly frozen.) Combine soy sauce, onion, garlic, ginger and sesame seed; let turkey marinate as long as is convenient (15 minutes or overnight). Stir-fry turkey in oil for 3 to 4 minutes. Add green beans and additional sauce (2 tablespoons), if desired. Cover and simmer 12 to 15 minutes or until green beans are desired tenderness. Serves 6. Serve with rice.
In a bowl, combine ice cream, whipped topping, peanut butter and 2/3 cup chopped peanuts; mix thoroughly. Spoon into baked pie shell. Top with remaining peanuts and drizzle with chocolate topping. Freeze until firm, several hours or overnight. Allow to defrost 15 to 20 minutes before slicing. Makes 6 to 8 servings.
Soften cheese; mix all ingredients except 1 cup of pecans. Chill. Form into a ball and roll in other cup of pecans. Serve with crackers.
Cook carrots in boiling water, covered, 20 minutes or just until tender. Drain. Prepare glaze. Melt butter in large heavy skillet. Add sugar and syrup. Simmer, uncovered, 8 to 10 minutes or until thick and syrupy. When carrots are done dump into skillet; toss until glossy. Keep warm. Serves 10.
Wash beans. Add water, cover and heat to boiling. Simmer 30 minutes. Drain; keep liquid. Place onion on bottom of bean pot or 10-cup casserole. Combine next 7 ingredients and put into bean pot. Add the beans and enough hot liquid or water to cover. Arrange meat on top, cover and bake at 250° for 7 to 8 hours.
Follow directions on macaroni and cheese. When ready, add soup and chicken. Sprinkle crushed crackers on top. Bake at 350° for 30 minutes. Salt and pepper to taste
Rub salt and pepper well onto roast. Brown on 4 sides in small amount of oil. Dice onion and garlic and cook until onion is clear. Mix vinegar, sugar, Worcestershire sauce and enough water to make 1 cup. Add to roast with another cup of water. Cover tightly and cook until tender.
In large pot, brown meat with onion and drain. Stir in remaining ingredients and salt and pepper to taste. Bring to boil. Reduce heat, cover and simmer 15 minutes or until noodles and vegetables are done. Preparation time: 5 minutes. Cook time: 20 minutes. Makes 8 (1 cup) servings.
Heat oven to 350°. Grease bottoms only of 2 loaf pans. Mix bananas, milk, cereal and vanilla with spoon in small bowl. Let stand about 5 minutes or until cereal is softened. Mix sugar and margarine in large bowl; stir in eggs until well blended. Beat in banana mixture. Stir in remaining ingredients. Pour in pans. Bake 50 to 60 minutes. Cool 10 minutes before slicing.
Brown meat; add celery and onion. Add soups, water and other ingredients. Heat to slow boil. Pour into greased casserole pan. Preheat oven to 350° and cook for about 1 hour. Stir casserole during baking so rice does not remain on bottom.
Mix and cook puddings as directed on box (separately). Line the bottom of a 13 x 9 x 2-inch glass dish with graham crackers. Pour enough chocolate pudding on top of graham crackers to cover crackers. Place a layer of graham crackers covering chocolate pudding. Pour enough vanilla pudding on top of graham crackers to cover crackers. Continue layers of crackers, chocolate pudding and vanilla pudding (last layer should be vanilla pudding). Crush a few crackers and sprinkle on top of last layer of pudding. Place in refrigerator until firm (2 to 3 hours).
Use broth from chicken to make sauce a little runny. Tear up tortillas and mix all ingredients together in casserole dish. Sprinkle cheese on top. Bake 45 minutes at 350°. Serves 4.
Mix all ingredients and put in loaf pan and bake at 350° for 1 hour.
Grind vegetables, then boil together 25 minutes, then add 1 small can mustard, 1 cup flour, 1 teaspoon turmeric and 1 pint weak vinegar. Cook 10 minutes longer with the other stuff. Put in jars and seal.
Boil sugar, syrup and water until mixture will spin a thread. Add peanuts. Cook about 10 minutes, stirring constantly, until mixture turns a brownish gold. Remove from heat. Add butter and soda. Stir just enough to mix well.
Slice 2 large strawberries and reserve. Combine whole strawberries and 1/2 of the blueberries; spoon into glass serving dish. Layer melon balls on top of strawberry mixture. Top with remaining blueberries. Blend orange juice, lemon juice, sugar and chopped mint in a small bowl; pour over fruit. Arrange kiwi and sliced strawberries on top. Refrigerate 2 to 3 hours. Garnish with grapes and mint sprigs, if desired. Serves 12.
Cook sausage and drain. Add tomato sauce, sugar, seasoning, onion and 1/2 to 1 cup juice from the beans. Drain beans; put in casserole dish. Add sausage ingredients; cook at 350° for 30 minutes.
Preheat oven to 350°. Combine crackers and margarine. Toss. Take out and reserve 1/4 cup for topping. Add remaining ingredients to crumbs. Turn into greased casserole and top with reserved crumbs. Bake for 45 minutes.
Mix crackers, egg whites, vanilla, sugar and nuts. Bake at 350° for 40 minutes. Let cool! Whip cream cheese, powdered sugar and vanilla. Set aside. Whip Dream Whip as directed on package. Mix with cream cheese the crushed pineapple. Top with nuts and let set overnight.
Combine dry cake mix and dry chocolate instant pudding mix together. Mix sour cream, oil, sugar, eggs and milk together. Fold in dry mix. Add chocolate chips. Bake at 350° for 1 hour in a greased and floured Bundt cake pan.
In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add alternately with milk, blending well after each addition. Stir in nuts.
Combine the three soups and mushrooms in crock-pot. Add uncooked meat. Cook on medium to high for 8 to 10 hours, depending on desired tenderness. Thicken if needed. Serve over rice, noodles or mashed potatoes.
In a 2-quart saucepan, heat the undiluted broccoli soup and frozen broccoli until the broccoli is completely thawed. Set aside. In a small skillet, heat 1 tablespoon oil until hot and cook carrots and onion until slightly brown. Reduce heat to low and stir in 1/4 cup water. Cover and simmer 15 minutes. Remove from skillet; set aside. Add rest of the oil to same skillet. Over high heat, cook mushrooms until slightly brown and all liquid is gone; stir in the carrot mixture. Remove from heat. Cook the lasagna noodles according to package directions; drain. Meanwhile, mix Mozzarella, Ricotta, eggs and black pepper together.
Brown hamburger and onion. Drain fat. Stir in canned spaghetti. Heat until bubbly. Flatten in skillet and top with cheese slices. Reduce heat and allow cheese to soften before serving.
Cook chicken until tender; bone chicken and tear into bite size pieces. Put into large baking dish. Melt margarine. Add sweet milk, pepper, salt and margarine to broth; bring to a boil. Pour over chicken. Make batter of flour, buttermilk and oil; pour over top of pie. Bake at 350° for 40 minutes, or until top is brown.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan or two 9 x 5-inch loaf pans. Into large bowl measure sugar and butter; with mixer at high speed, beat until light and fluffy. Add flour and rest of ingredients; at low speed, beat until well mixed, constantly scraping the bowl with a rubber spatula. Beat at high speed for 4 minutes, occasionally scraping the bowl. Pour batter into pan and bake in Bundt pan 1 hour or in loaf pans for 45 to 50 minutes (until toothpick inserted in center of cake comes out clean). Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. (Ice it if so desired.)
Slice apples into a 2-quart baking dish. Pour granulated sugar over apples. Mix melted margarine, flour, brown sugar and nuts. Distribute evenly over apples. Bake at 350° for 40 minutes. Do not bake longer or topping will be too hard. Delicious served warm with vanilla ice cream.
Beat eggs; keep separate. Mix 2 sugars, oats, flour, baking soda and salt. Add cooking oil, eggs, vanilla, cinnamon and nuts. Stir together well. Spoon into 1-inch rounds onto baking sheet, 2 inches apart. Bake for 12 to 15 minutes at 325°.
Beat egg white until frothy. Add water. Beat until soft peaks form. Stir in pecans until coated. Toss gently.
Dissolve jello in boiling water. Add sugar to dissolve. Add rest of ingredients. The longer this is in the refrigerator, the more the flavors blend. You can use extra Kool-Aid dissolved in the amount of water called for to stretch this punch.
Coat steak with flour. Brown quickly in hot oil, now add chopped vegetables to steak. Add salt and pepper; now cover with tomatoes. Cover and cook at medium heat for 1 hour.
Drain pineapple and save juice. Mix and bake cake according to directions, using juice instead of water. When cake is done, slice into four layers. Fill with filling made of crushed pineapple, one box of vanilla instant pudding and whipped cream.
Mix hot water and butter buds in bowl. Stir in stuffing mix, pepper and half of pineapple and syrup. Spoon stuffing mix evenly over chicken. Roll tightly. Secure with toothpicks. Place in square baking dish, place any leftover stuffing in the middle. Mix remaining pineapple, syrup, sugar, vinegar and ginger. Spoon over chicken rolls. Bake at 400° for 30 to 40 minutes or until tender. Makes 4 servings.
Heat oven to 375°. Grease a 10 x 1 1/2-inch glass pie plate. Cook ground beef with diced onion until browned; drain. Add taco seasoning. Mix beans, baking mix and water. Spread in bottom and halfway up side of pie plate. Top with beef, chillies, salsa and cheese. Bake 30 minutes. Top each serving with chopped lettuce, chopped tomatoes and a dollop of sour cream.
Soften yeast in water. Combine milk, sugar, Crisco and salt. Cool to lukewarm. Add 1 cup of flour and beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough. Cover and let rise until double (1 1/2 hours). Turn out on lightly floured surface and punch down. Divide in half. In 8 x 8 x 2-inch pan, mix 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup, stirring slowly. Roll 1/2 of dough into a 12 x 8-inch rectangle. Brush with 3 tablespoons of soft butter. Sprinkle with 1/4 cup brown sugar and 1 teaspoon cinnamon.
Beat eggs slightly. Add sugar, flour and baking powder, sifting all together and add cold water. Beat for 5 minutes. Drop by tablespoon and bake about 8 minutes at 375°.
In 12-ounce glass, stir together sugar and cocoa. Add water. Stir. Add ice cream; fill glass with root beer. Stir. Serve immediately. Yields one (12 ounce) serving.
Mix and pour over oyster crackers. Bake at 250° for 20 minutes.
Lightly beat milk and pudding mix until smooth. Add Cool Whip and mix easy until smooth. Spread in graham crust and chill. You can use lite cream cheese and Cool Whip to cut calories.
Boil whole cauliflower in salted water until just under cooked, about 15 minutes.
Cook potatoes in skins. Chill. When cool, peel and grate into casserole dish. Combine 1/4 cup butter, cheese, chives, salt, pepper and sour cream. Blend well; pour over potatoes. Stir gently. Dot top with 2 tablespoons butter. Sprinkle with paprika. Bake at 350° for 30 minutes.
Shred the cabbage. Place in a saucepan with salt and water. Boil 3 to 5 minutes; do not overcook. Drain well. In a mixing bowl, beat eggs. Add the cabbage and stir until well blended. Deep fry by tablespoonfuls in hot oil. Serves 10.
Cook shrimp and place in a casserole. Sprinkle with lemon juice and oil; refrigerate. Cook rice and chill. Saute pepper and onion in butter; add to rice and shrimp. Add salt and all the rest of the ingredients except almonds and paprika. Stir well. Top with almonds and paprika. Bake at 350° for 55 minutes.
In a cup combine yeast with warm water. In a pot, scald milk. Blend in sugar until sugar dissolves. Remove from heat. Let stand until warm. Blend egg and yeast. In a large bowl, combine yeast mixture with flour and cinnamon. Blend butter.
Combine rice, soup, chicken gravy and chicken. Put into 2-quart casserole. Toss together bread crumbs and melted butter. Sprinkle over top. Bake in oven at 350° for 50 to 60 minutes.
Sift flour, sugar, baking powder and salt. Add blueberries and set aside. Beat milk, oil and egg with fork. Make a hole in the center of the flour mixture; add milk mixture all at once. Bake at 400° for 20 to 25 minutes or until lightly brown on top.
Cut off ends and slice pickles thinly crosswise. Mix sugar, vinegar and grated onion together. Add pickles and leave uncovered on cabinet overnight. Put in jars. Will keep well in refrigerator.
Mix all ingredients. Drizzle into hot oil. Turn when brown (about 1/2 minute). Brown other side. Top with powdered sugar. (Use iron skillet.)
Peel and slice apples into slices. Melt butter in skillet and add apples and sugar. Fry on medium-high for approximately 30 minutes or until thick.
Cut up and fry bacon; drain. Add to beans which can be put in a crock-pot or some other kettle. Fry onion and hamburg. If greasy, drain and add to bean mixture. Add brown sugar and ketchup. Cook slowly.
Combine first 3 ingredients in 13 x 9-inch or 11 x 9-inch pan. Microwave on High for 3 to 4 minutes or saute on stove. Add remaining ingredients. Bake at 350° for 45 minutes.
Wrap each scallop with 1/2 slice bacon. Secure with toothpick. Place on baking sheet. Bake at 325° for 45 to 60 minutes, turning and draining frequently, until bacon is crisp.
In a mixing bowl combine brown sugar, eggs, milk, oil and vanilla. Mix well. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir into batter. Stir in oats, chocolate chips and raisins. Let stand for 5 to 10 minutes. Drop by teaspoon onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove immediately. Yields 3 1/2 or 4 dozen.
Cook raisins in water until tender, then mix sugar, cornstarch, milk and egg yolks. Add to the cooled raisins. Cook until thick. Add 2 tablespoons margarine. Pour into baked pie shell. Top with meringue; brown.
Combine first 7 ingredients. Roll into balls and drop and roll in the cinnamon and sugar mixture, spoonful size. Bake at 400° for 8 to 10 minutes.
Place spoonful of mixture in center of flour tortillas with a strip of American cheese. Roll up and place in uncovered pan. Put remaining 1/2 can of cream of chicken soup over tortillas and cheese slices on top. Bake at 350° for 20 minutes.
Combine and press into a flat cake pan. Bake at 375° for 15 minutes. Cool.
Combine the fruits and chicken and rice; add 1/2 cup mayonnaise, thinned with 1 tablespoon vinegar.
Cook 3 minutes to the consistency of mashed potatoes. Turn out on waxed paper to cool. Knead a bit. Store in a plastic bag or other airtight container. The cream of tartar gives this mixture a "bounce!"
Let cream cheese soften to room temperature; whip until fluffy. Gradually add milk, while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into prepared crust and chill 2 to 3 hours. Top with pie filling. May be cut, then topped with cherry, blueberry or strawberry pie filling. May be kept in crumb tart shells.
Mix applesauce, honey and eggs in bowl. In a second bowl, whisk together flour, baking soda, salt and cinnamon. Add dry ingredients to honey mixture. Blend together and add crushed pineapple and juice, mixing until well blended. Add vanilla, pecans and raisins. Pour into greased muffin tins. Bake at 350° for 25 minutes. Makes 2 dozen muffins.
Spread yellow frosting on one wafer and red frosting on another wafer. Put chocolate mint cookie in the middle and press together so frosting squishes out side a little. Roll in green coconut lightly. Rub a little sugar water on top and sprinkle with 5 or 6 sesame seeds. Serve with shoestring potatoes.
Sift flour, baking powder, salt and sugar in large bowl. Cut butter in until coarse crumbs result. Stir in cheese, onion and dill weed. Mix well. Combine milk and beaten eggs. Pour into flour mixture all at once. Stir quickly with fork to moisten flour. Pour into greased 9 x 5 x 3-inch loaf pan and bake at 350° for 40 to 50 minutes. Cool 10 minutes in pan before serving. Serve warm. Yield: 1 loaf.
Mix the first 5 ingredients. Drain; save juice. Slice the banana; cover with the juice. Whip the heavy cream. Add the mayonnaise. Drain banana. Fold lightly the fruits into the cream and mayonnaise. Pour into pan. Cover. Freeze for 5 or 6 hours. Cut into slices; serve on lettuce.
Heat vinegar and sugar. Set aside to cool. Slice cucumbers and cover with salt. Let set at least 1 hour. Wash cucumbers well. Mix with sliced onions. Add other ingredients. Stir. Cover and refrigerate. Makes 6 to 8 servings.
Melt first 2 ingredients together over low heat; mix all ingredients together. Place in greased 13 x 9-inch pan. Grate sharp Cheddar cheese over top generously. Onion may also be added. Bake at 350°, covered, for 45 minutes. Remove cover and bake an additional 15 minutes.
Cut beef across grain into thin slices about 2 inches long. Heat 2 tablespoons vegetable oil in large skillet over high heat. Stir-fry 1/2 of the beef until brown; 3 to 5 minutes. Remove and set aside. Repeat with remaining beef. Combine water, cornstarch, soy sauce, sesame oil, oyster sauce and chili sauce in small bowl; mix well. Heat remaining 2 tablespoons vegetable oil in pan over high heat. Add onions, garlic, ginger and cashews. Stir-fry 1 minute. Add meat and cornstarch mixture. Cook and stir until liquid boils and thickens.
Mix ground meat with rice. Add onion, bell pepper, celery, onion and parsley. Mix in the soups and season with red and black pepper. Put into a heavy casserole dish and cover with close fitting cover in order to retain the juice. Bake at 325° for 2 hours.
Mix Veg-All, rice, chestnuts, onion and celery. Combine soups and mayonnaise and mix well with Veg-All. Pour into baking dish. Top with buttered crumbs. Bake at 350° until browned on top.
Cook eggs, vinegar and sugar, stirring until thick. Add butter. Cool. Fold in cream. Fold in fruits. Let stand covered in refrigerator 2 hours, stirring several times.
Saute apple and onion in margarine (or butter). Add curry powder, soup and half and half, mix well. Put chicken in 9 x 13-inch baking dish in one layer. Pour on sauce. Bake at 350° for 1 1/2 hours. Serves 8.
Boil potatoes whole or peel and slice (cut up). Cook until done. Drain water off and blend together while hot. Add margarine, sugar, milk, egg and flour. Blend well and pour into pie shell and bake at 375° for 1 hour.
Sift dry ingredients together and add the remaining ingredients; mix by hand only. Pour into a greased 10-inch tube pan. Bake 1 hour at 350° or until toothpick comes out clean.
Saute onions in oleo in medium saucepan. Add soups, shrimp, pimentos, rice, onion tops and parsley. Mix well and season to taste. Pour in baking dish and bake at 375° for 45 minutes. More rice may be added when removed from oven.
Allow frozen apple juice to thaw to slush consistency and mix in punch bowl with remaining chilled ingredients.
Spread rolls out to cover bottom of an ungreased cookie sheet. Bake at 350° for 5 to 10 minutes. Let cool. Spread with cream cheese, mayo and Hidden Valley Ranch dry mix. Beat well and put on top of crescent layer. Chop broccoli, carrots and green pepper fine with processor or blender. Put on top of cream cheese mixture. Then grate cheeses and put on top of vegetables. Put in warm oven until cheese melts. Cut in bite size serving pieces.
Toss broccoli, green onions, grated cheese and bacon together lightly. Mix mayonnaise, sugar and vinegar; top salad.