HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into even strips. Heat half margarine and cook meat until done. Remove meat and keep warm. Add remaining margarine to pan. Add green onions and saute 4 or 5 minutes until soft, but not brown. Remove.
Mix well and pour into 12 x 9 x 2-inch baking dish. Store 12 hours, covered. Bake at 350° for 45 minutes to 1 hour, uncovered.
In a large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat. Blend in seasoning. Add Chex and nuts. Mix until pieces are well coated. Heat over low heat for 10 minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool. Yields 6 3/4 cups.
Marinate chops overnight in sauce and grill. When done, put pineapple slices on top.
With electric mixer, add milk to cream cheese, mixing until well blended. Heat slowly in saucepan. Add 1/2 teaspoon salt and garlic salt. Slowly add cheese, stirring until smooth. Pour into fondue pot; place over fondue burner. If mixture thickens too much, add a little milk. Serves 8 to 10.
Mix together the flour, butter and powdered sugar until crumbly and press in a 9 x 9-inch pan. Bake at 350° for 15 minutes.
In a skillet, cook onion and butter until tender but not brown. Stir drained mushrooms into large mixing bowl with butter and onion mix. Add crabmeat, crackers, parsley, salt, pepper and milk. Mix completely and put in baking dish (approximately 12 x 6 x 1-inch). Bake at 400° for 40 minutes; brown in broiler for 5 minutes.
Mix all ingredients thoroughly, starting with smallest ingredient first. Use 1/3 cup dry mix to 1 cup hot water.
Mix together cream cheese, pineapple, green pepper, onion and salt. Shape and roll in pecans.
You may crush the strawberries if you wish. Combine all ingredients. Stir and mix well. Enjoy!
Mix all ingredients, except ginger ale. Freeze hard. Take out and put in punch bowl. Mix with ginger ale. This will thaw fast. It can be kept frozen 1 month to 6 weeks.
Cut beef into small pieces. Cut carrots into bite-size pieces. Quarter onion. Mix the above with the rest of the ingredients and stir well. May be baked in oven at 250° for 5 or 6 hours or cooked in a slow cooker all day. Serve over rice.
Brown ground meat and drain off grease. Lightly saute onion and pepper. Put meat, onion, pepper and all other ingredients (except cornstarch and water) into large Dutch oven type pan. Cover and cook over medium to low heat, stirring occasionally, for about 1 hour. If mixture is too soupy, mix cornstarch and water in a small bowl and add to chili mixture. Continue cooking a few minutes, stirring to let cornstarch thicken the mixture. Serve steaming hot.
Mix together cake mix, oil, eggs, and 1 c. pineapple juice. (Reserve 2 Tbsp pineapple for later use.) Beat with hand mixer on medium speed for 2 minutes. Add can drained pineapple. In separate bowl, mix cream cheese, sugar, almond extract and the 2 Tbsp. pineapple. Grease and flour 13 x 9 cake pan. Pour in cake batter. Drop cream cheese mixture evenly over batter by tablespoon. Sprinkle with nuts. Bake at 350° for 35 to 40 minutes.
Mix all in large pot. Boil slowly for about 30 minutes, or until onions are cooked (transparent). If you do not have jalapeno peppers, use 3 long red peppers or 1/4 teaspoon red pepper. Pour while hot into sterilized jars and seal. Yields 2 to 3 pints. Use on cold cuts and scrambled eggs.
Mix all ingredients except flour; add flour gradually. Dough will be very stiff. Roll dough to 1/4-inch thickness. Cut into 2 1/2 to 3-inch circles. Bake at 350° for 6 minutes. Makes 5 dozen cookies.
Brown chops in a skillet. Pour off fat. Add remaining ingredients. Cover; simmer 45 minutes or until tender. Makes 4 servings.
Mix sugar and flour together. Heat milk in double boiler. Beat flour, sugar, eggs and vanilla together. Then stir into scalded milk. Cook until thickened.
Combine first 8 ingredients; mix well. Put into casserole dish. Cover with cracker crumbs mixed with melted margarine. Bake at 350° for 25 to 30 minutes.
Preheat oven to 450°. Mix all ingredients together. Put in a greased pan that is 9 x 12-inch. Bake in a 450° oven until brown.
Place rhubarb in unbaked pie shell. Mix and pour the remaining ingredients into pie shell. Bake at 350° for 40 to 45 minutes. Pie can be baked with no top crust or you may add a crisscross top for decoration before baking.
Mix well. Shape into loaf pan and top with catsup or chili sauce. Bake at 350° for 1 hour. Serves 4.
Melt margarine with chocolate (broken in pieces) in a double boiler or small pan, stirring often. In mixer, beat eggs slightly; add sugar mixed with flour. Beat at high speed for 3 minutes. Add chocolate and margarine mixture; beat 1 minute more. Add pecans and vanilla. Pour into buttered 10-inch pie plate. Bake at 350° for 25 minutes. Let cool. Cover with whipped cream. Can shave 3 tablespoons German chocolate and sprinkle on top. Refrigerate before serving.
In 1 1/2-quart casserole, crumble beef; add onion. Cook at High for 5 minutes, stirring 3 times. Drain off excess fat. Add salt and pepper. Stir in beans and soup. Set aside.
Season the fish fillets with salt and pepper and place them on a broiler tray. Brush with butter and broil for about 5 minutes. Combine remaining butter with breadcrumbs, mustard, onion salt, Worcestershire sauce, Tabasco, lemon juice and parsley. Spoon the mixture carefully on top of each fish fillet, covering it completely. Press down lightly to pack the crumbs into place. Broil for a further 5 to 7 minutes, or until the top is lightly browned and the fish flakes.
Cut avocados lengthwise into halves. Remove pit and sprinkle with lemon juice. Boil shrimp. Cut into pieces and combine with celery. Add rest of ingredients. Fill centers of avocados and serve on lettuce.
Coarse-chop escarole and simmer in broth. Saute garlic, peppers and oregano in oil and butter in separate pan. Add beans and wine. Simmer beans 5 minutes. Combine beans with broth. Stir and serve with Romano cheese, if desired.
Peel apples and slice thin. Combine sugar, spices and salt. Mix with apples. Fill crust. On top of apples, put butter and flour, crumbled together. (Can put another crust on top of apples.) Make holes. Sprinkle with sugar. Cook 50 minutes or until golden brown at 400°. Place cookie sheet under pie to cook crust better.
Brown meat. Drain fat off. Add all the rest of ingredients. Mix well and put into casserole. Bake 45 minutes in 350° oven.
Mix sugar, water and cornstarch. Cook on medium heat until thick and clear. Add box of Jell-O. Remove from stove and mix well; add slices of peaches and let cool. Pour in 10-inch pie shell. Place in refrigerator. Serve with topping.
Mix all ingredients well. Bake at 350° for 1 1/2 hours.
Boil noodles. Cut all vegetables into small bite size. Mix noodles, vegetables, tomatoes and olives. Add Italian dressing. Mix together and add about half the bottle of Salad Supreme. Top with grated cheese (optional). Tastes great, warm or chilled.
Marinate roast in liquid smoke for 1 hour. Take roast out of marinade and sprinkle pepper all over. Then pat pepper into roast with your hand. Wrap roast with several strips of smoked bacon. Prepare smoker to manufacturer's instructions. When coals ash over, fill drip pan with water. Liberally cover coals with hickory chunks. Put roast on smoker and cook 1 1/2 hours per pound. Better when served the next day.
Brown meat and onion; drain. Put meat and onion in crock-pot (4-quart). Add the rest of the ingredients. Cook slowly, covered, 4 to 5 hours. Remove bay leaves before serving. Serve on cooked spaghetti with shredded cheese. Serves 6 to 8.
Boil chicken; cut in chunks and layer in casserole dish. Stir together sour cream and chicken soup; pour over chicken. Melt butter. Add crackers (crushed) and poppy seed. Pour over casserole. Bake at 350°, uncovered, 30 minutes.
Thaw Cool Whip and cake. Chop cake into cubes (1/2 of cake for family of five). Place cubes into large clear serving bowl or small individual serving cups. Pour chocolate syrup over cake. Crumble peanut butter cups on top of cake. Mix 6 ounces Cool Whip with pudding (follow instructions on pudding box). Garnish with Cool Whip.
Combine the lemonade concentrate, pineapple, and strawberries in blender. Blend until smooth. Chill until serving time. Add the ginger ale just before serving.
Mix grape jelly and mustard over medium heat until dissolved. Cut up wieners into bite sizes and put into jelly mixture. Heat and serve. This is also good to put over ham. Kids love the wieners.
Mix broth, basil and garlic powder. Bring to a boil; reduce heat to medium. Add tomatoes and cook for 5 minutes. Stir in macaroni; cook on low heat for 10 minutes or until macaroni is done, stirring often. Add vegetables and simmer for 5 minutes. Serves 6.
Stir or shake for 1 minute or in blender, mix 1/2 minute at high speed. Pour into prechilled glasses. Serve with pineapple spear. Yields 2 servings.
Cook broccoli as directed on package, drain. Mix with remaining ingredients, except cracker crumbs and melted margarine and using only 1/2 can of Cheddar cheese soup. Pour into greased 1 1/2 to 2-quart casserole dish. Top with remaining 1/2 can of cheese soup. Mix crushed crackers and melted margarine with fork. Sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes or until bubbly.
In large serving bowl, combine first 5 ingredients. In small bowl, stir together remaining ingredients except cayenne. Pour dressing over salad, mix lightly and season with cayenne. Refrigerate until chilled.
Sift together flour, soda, baking powder and salt. Cream together shortening, sugar, brown sugar, eggs and vanilla. Mix all together in large bowl and add rolled oats, chocolate chips and nuts. Dip with ice cream scoop onto ungreased cookie sheet. Bake at 350° for 20 minutes. Edges will be brown and centers soft.
Stir together the chips, marshmallow cream and milk in saucepan over low heat until smooth. Stir in marshmallows and nuts. Serve over ice cream or cake.
Beat egg whites until fluffy (stiff). Add sugar gradually. Add vinegar and vanilla. Fold in pecans. Spoon on greased cookie sheet and bake at 300° for 12 to 15 minutes. Can add food coloring.
Pound meat with flour, salt and pepper. Cut into strips. Brown in butter. Add onion and garlic. Brown. Add chicken soup, water and mushrooms. Simmer, uncovered, until meat is tender, about 20 minutes. Add sour cream; simmer 5 minutes. Serves 4 to 6.
Mix all ingredients and pour over meat. Cook in covered pan at 350° for six hours. Shred meat with fork.
Mix pumpkin, vanilla, butterscotch pudding and milk together. Layer cake, pudding, Cool Whip and nuts.
Place flour, sugar, soda, baking powder, salt, cinnamon and ginger in mixing bowl. Mix well. Add remaining ingredients. Mix at low speed of mixer until blended, about one minute.
Mix 2 cups sugar and shortening; beat until light. Add eggs and molasses and continue to beat until light. Add flour, salt, baking soda and spices. Mix until mixture leaves sides of bowl (you may need to add a little more flour). Roll dough into walnut sized balls; roll into sugar to coat. Place on ungreased baking sheet 2 inches apart and bake 12 to 14 minutes (shorter for soft cookie and longer for crisp) at 350°. Cool on racks. Dough and/or cookies freeze very well. Makes a bazillion cookies.
Combine sugar, soda, salt and boiling water. Bring to a boil over low heat. Put lid on for 2 to 3 minutes to dissolve sugar crystals. Uncover and do not stir again. Increase heat to medium and boil to 236°. Begin adding cream and butter, a small amount at a time. Do not let temperature fall below 236°. Boil to 257°. Pour immediately onto a buttered marble slab. Pull until white. Shape into a rope and cut into small pieces with scissors. Put into tin container. Candy will cream overnight.
Mix flour, 1 cup brown sugar and salt; gradually add scalded milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat. Add small amount to egg yolks; stir into hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into baked pastry shell; cool.
Layer pineapple, bananas, Dream Whip, nuts and cherries in given order. Prepare and refrigerate overnight.
Mix everything, except soup; form into large meatballs. Brown in pan on top of stove on all sides; drain. Add soup and simmer for 1 to 1 1/2 hours. Yummy!!!
Combine first 5 ingredients in a bowl. Mix well with hands; make a ball and chill. Spread 3/4 of dough on a greased 15 1/2 x 10 1/2 x 1-inch pan. Arrange sliced apples on dough; sprinkle with sugar and cinnamon mixture. Roll remaining dough; cut in strips and arrange in crisscross across apples. Bake at 350° for 40 to 45 minutes. Drizzle with confectioners sugar glaze:
Combine sugar, water and cream of tartar. Heat over high heat, stirring constantly, until sugar dissolves and mixture boils. Reduce heat; boil 3 minutes. Do not stir. Beat egg whites until stiff, but not dry. Pour 2/3 of syrup over egg whites, beating constantly. Boil remaining syrup 5 minutes. Pour over egg whites. Beat until desired consistency is reached. Add vanilla and food coloring.
Make macaroni and cheese as directed on box. Mix in the soup out of the can. Mix in tuna. Microwave peas until cooked, then add to mixture. Warm casserole on top of stove.
In a medium bowl, combine 1 egg, Parmesan and butter. Add spaghetti and toss to coat. Turn into a greased 9-inch pie plate. Press mixture against bottom and sides to form an even crust. In a small bowl, combine remaining egg and cottage cheese. Spread over spaghetti crust. Set aside. In skillet, brown beef, onion and green pepper. Drain. Stir in spaghetti sauce. Cook until heated. Spoon meat mixture over cottage cheese layer. Bake, uncovered, in a 350° oven for 20 minutes. Sprinkle with Mozzarella and bake 5 minutes. Let stand 5 minutes and serve in wedges.
Mix room temperature cream cheese with shredded Cheddar cheese. Transfer to platter and flatten like a pancake. Just before serving, spread with chutney and top with chopped scallions.
Place chicken breasts in 9 x 13-inch pan. Place cheese slice on each and spoon soup over the top. Sprinkle crumbs over the top and drizzle with melted butter. Cover with foil. Bake at 350° for 1 hour. Uncover and bake 25 minutes.
In a large skillet, melt butter. Add chicken, cooking until no longer pink. Add pasta and vegetables with water. Cover. Cook over medium heat 7 to 9 minutes until vegetables are crisp and tender, stirring occasionally. Stir in sour cream. Heat thoroughly.
Mix sugar and syrup in saucepan. Heat to boiling, remove from heat and add peanut butter. Stir until melted. Pour over corn flakes; mix well and pour in pan. Press well; cut in squares while warm.
Sift flour, soda and salt. In a large bowl, beat oil, sugar, eggs and vanilla at medium speed of mixer for 3 or 4 minutes until well blended. Add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured Bundt or pound cake pan. Bake in a preheated 325° oven about 1 hour and 20 minutes or until cake tests done. Cool on wire rack 20 minutes.
Heat oven to 350°. Cook vegetables until tender. Add all the other ingredients. Mix together and heat in oven until bubbly. Remove from oven.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring to prevent scorching. Remove from heat. Stir in chocolate until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended and stiff. Pour into buttered 9 x 13 pan. Cool at room temperature.
Combine sugar, soda, flour and salt. Stir until blended. Add eggs and fruit cocktail. Stir by hand until well mixed. Pour batter into greased and floured 9 x 12-inch pan. Over top sprinkle brown sugar and chopped nuts. Bake 40 to 45 minutes in a 325° oven.
Brown the ground beef. Place in a slow cooker. Brown the bacon and onions together. Drain fat; add bacon and onions to slow cooker along with remaining ingredients. Cook on low heat for 4 to 9 hours.
Mix cheeses all together. Add dry mustard and Worcestershire sauce. Roll into ball and cover with chopped nuts.
Chop onions and beef. Add to cream cheese. Mix well and shape into ball. Refrigerate until ready to serve.
Slice potatoes. Mix with seasoning, cream sauce and dots of butter. Place in layers in buttered casserole dish. Cover with cheese. Bake slowly for 30 minutes.
In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix until dry ingredients are moistened. Spoon batter into 12 (2 1/2-inch) muffin cups. Bake at 400° for 25 minutes or until tops spring back when lightly touched. Serve warm.
Combine all ingredients. Pour into pan. Bake at 400° until top is brown.
Preheat oven to 450°. Bake pie shells for 5 minutes. Fill crust with seafood, shrimp, then crab meat. Sprinkle cheese and onion over seafood.
Mix sugar and flour; add eggs and mix. Melt oleo and chocolate together. Add to other mixture. Stir in milk, salt and vanilla. Sprinkle coconut and pecans in bottom of uncooked pie shell. Pour mixture over this. Bake 40 minutes at 350°.
Beat eggs. Add coconut, butter, sugar and flour. Add cream. Divide evenly into four pie crusts*. Bake at 325° until light brown.
Let sugar and corn syrup heat on stove until it begins to boil. Turn off. Add peanut butter and mix until smooth. Add corn flakes. Shape into ball and let cool.
Peel potatoes and cut into lengthwise strips as for French fries. Place in greased 2-quart casserole. Sprinkle with salt, parsley, onion and pepper. Pour cream over. Dot with butter and sprinkle with cheese. Cover; bake in 425° oven for 50 minutes.
Heat oven to 425°. Grease rectangular baking dish (13 x9 x 2-inch). Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on floured board. Knead 5 times. Roll dough into rectangle, 14 x 10-inch. Place dough in dish so edges are 1/2 inch up sides.
Place chicken broth in large pot. Add onions, carrots, celery, spinach and chicken. While bringing to a simmer, make small meatballs from meatball mix. Add to soup along with grated cheese. Add bouillon cubes if a stronger chicken flavor is desired. Pepper to taste. Cook everything together until carrots, celery and onions are done, approximately 1 hour.
Mix all ingredients. Pour into a well-buttered pan. Bake at 350° for 30 minutes. Good served with scoop of ice cream.
Mix water, cornstarch and vinegar. Bring to a boil for 3 minutes. Reduce heat and stir after it comes to a boil. Stir in sugar, butter, grated lemon rind and egg yolks. Pour into baked pie shell and cool. Beat 3 egg whites until stiff. Add 1/3 cup sugar and 1/4 teaspoon vinegar.
Mix batter as for pancakes, lump free. Let stand 15 minutes or overnight.
Saute chopped onion in fat. Add to meat which has been placed in mixing bowl. Add egg, seasoning and washed rice; mix well. Set meat mixture aside while preparing cabbage. Slice cabbage into slivers or wedges of approximately 1/2 to 1-inch. Remove any pieces of hard vein from cut pieces. Place 1/2 of cabbage in large pot. Form meat into approximately 8 balls of equal size. Place on top of cabbage in pot and cover with remaining cabbage. Pour tomato puree over cabbage and add water to cover. Cook over low heat for at least 1 hour.
Blend cream cheese, butter or margarine and sugar in small mixer bowl and beat until fluffy. Add egg, flour and vanilla and blend well. Set this mixture aside.
Mix box of yellow cake mix as the directions give on the box. Pour in a long pan. After cake is done, punch holes in cake while still warm. Mix condensed milk and cream of coconut together. Pour on top of cake. Let cake cool. Put Cool Whip on top with frozen coconut. Keep in refrigerator.
Prepare cubed eggplant (pare if desired). Prepare sliced zucchini. Cook all ingredients in 12-inch skillet over medium heat for 10 to 15 minutes, stirring occasionally, until zucchini is tender. Makes 6 servings, 140 calories per serving. Delicious served hot or cold.
Combine the butter, sugar and brown sugar; beat until fluffy. Add the egg, vanilla and flour; beat well. Spread dough evenly into an ungreased pizza pan. Bake at 375° for 12 to 15 minutes. Take out and sprinkle hot cookie with the mini marshmallows, the chocolate chips and peanuts or walnuts (coconut is optional). Return to oven; bake 5 more minutes, or until marshmallows are light brown. Cool, cut into wedges and serve.
Cook first 3 ingredients over medium heat until thickened. Set aside to cool. In large flat dish, put 1/2 of vanilla wafers in bottom. Put a layer of 1/2 egg mixture, 1/2 pineapple, 1/2 Cool Whip and 1/2 pecans. Repeat and garnish with cherries, coconut and pecans.
Brown meat and drain. Mix soup, water and lemon juice. Put on meat. Cover and simmer 1 hour and 15 minutes or until real good and tender. Add peppers and cook 15 minutes longer. Stir occasionally.
Bake cake in 9 x 13-inch pan according to package directions. Cool cake completely. Mix both boxes of pudding with milk. When thick, add liqueur and blend until smooth. Crush Heath bars into small pieces.
Cut onion and celery into small pieces. Blend all ingredients in blender or processor at medium speed for 2 minutes. Refrigerate. Will keep 1 week. Makes 3 cups.
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add butter, eggs, powdered milk, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Bake cake as directed in a 10 x 14-inch pan. In a large bowl mix together Cool Whip and sour cream; do not overbeat. Break cake into 1 inch chunks and fold into 2/3 of Cool Whip and sour cream mixture. Spread this back into 10 x 14-inch pan and cover with remaining 1/3 of Cool Whip and sour cream mixture. Top with blueberry pie filling or your favorite fruit pie filling.
Remove crusts from bread. Spread margarine lightly over the bread. Place in a greased 13 x 9-inch baking dish. Cook sausage until browned, stirring to crumble. Drain. Spoon sausage over bread slices. Sprinkle with cheese.
Fill ice trays with orange drink and freeze. Mix rest of drink with ginger ale. Float orange ice cubes and orange peel on top.
Mix all ingredients together. Good with carrots, cauliflower, broccoli and other fresh vegetables. Delicious with potato chips.
Melt marshmallows and butter together. When melted, add vanilla. Add food coloring to desired color. Mix in cornflakes until all cornflakes are well coated. Drop in little piles on wax paper. Add red hots to liking.
Mix 3 1/2 cups flour, salt, cinnamon and soda. Set aside. Cream Crisco, sugar, eggs, water and vanilla. Add dry ingredients and blend. Add nuts. Make rolls. Wrap in foil. Chill overnight. Bake at 400° for 10 minutes.
Brown onion and ground beef together; drain. Add rest of ingredients. Cook until cabbage is done.
Cream butter and add sugar. Then, add egg yolks and mix well. Add stiffly beaten egg whites, pineapple and pecans; blend well. Use rolling pin to crush vanilla wafers; reserve part of them for top. Put layer of crumbs in bottom of pan. Add pineapple mixture and sprinkle top with remaining crumbs. Sprinkle a little of the pineapple juice over top to moisten the crumbs.
Freeze banana without skin. Mix all ingredients in blender. Can add nuts, pecans, cereal, chocolate, vanilla, strawberries, peaches, pineapple or any other flavor desired.
Mix first four ingredients well. Press into 9 x 13-inch pan. Melt 1/4 cup margarine and 6 ounces chips in double boiler or over low heat. Pour over pressed mixture. Let cool. Eat!
Put apple in blender to chop. Mix jello with 1 cup of hot water. Put cranberries in blender along with jello mixture, lemon juice and orange peel. Mix well. Put in mold and refrigerate. Leave overnight and serve next day.