HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cole slaw mix and green onion and set aside. Break up both packages of Oriental noodles into small pieces. Saute margarine, noodles, almonds, sesame seed and 1 package seasoning mix from noodles (save the other package for the dressing) for approximately 5 minutes. Drain on paper towels.
Combine water, sugar, raisins, cinnamon and Crisco in large bowl; set aside. Combine eggs, vanilla, baking soda and flour. Combine both mixtures. Add the salt and the nuts. Bake in greased bread pans at 375° for 1 hour.
In large bowl mix together flour, sugar, baking powder and salt. Stir in oats. With pastry blender, cut in butter until coarse crumbs form. Stir in walnuts. Set aside.
In a bowl, combine flour, corn meal, sugar, baking powder, salt and dry mustard. Cut in shortening, using two knives scissor fashion, until mixture becomes coarse crumbs. Mix egg and milk. Add to dry mixture, mixing well. Insert wooden skewers in one of wieners. Heat oil to 375°. Coat wieners with batter. If batter is too thick, add 1 to 2 tablespoons milk. Place 2 or 3 wieners in oil for 3 minutes or until golden brown. Serve hot with ketchup or mustard (optional).
Mix all together. Bake, uncovered, in buttered 9 x 13-inch pan at 350° for 1 hour until golden brown.
Cut off tops of peppers; remove seeds and membrane. Precook pepper cups in boiling, salted water for 5 minutes, then drain. Sprinkle inside of cups with salt. Brown meat and onion in fat. Add tomatoes, rice, Worcestershire sauce and salt and pepper. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese.
Brown sausage if desired or mix all ingredients and put in rice cooker. Makes 4 servings. One serving = 3 1/2 protein, 1 bread and vegetable.
Skin tomatoes. Place in jars; seal. Place jars in roaster pan with water around the bottom of jar. Place in oven 35 minutes at 350°. Turn oven off and let cool. Pretty!
Brown your hamburger meat. Mix with all ingredients. Bake in oven for about 30 minutes. Cook some rice to put over it.
Mix all ingredients in top of double boiler with bottom double boiler filled with boiling water. Set timer for 6 1/2 minutes and beat with mixer while cooking. Add 1 teaspoon vanilla and beat until of spreading consistency.
Place butter in cup. Add boiling water to butter to equal 1/4 cup. Add fresh orange juice to make 3/4 cup. Add egg to dry ingredients, then add liquid and mix to blend. Add nuts and cranberries. Mix and pour into a greased and floured bread pan. Bake for 1 hour at 325°.
Combine the cranberries and 1/4 cup sugar; set aside. Sift together the flour, baking powder, salt and 1 cup of sugar into a large bowl. Cut in the shortening with pastry blender until mixture is crumbly. Stir in the pecans and lemon rind. Beat eggs in a small bowl until light. Add liquid all at once to flour mixture, stirring only until moist. Fold in cranberry mixture. Spoon batter into lined muffin cups, filling 2/3 full. Bake at 400° for 20 to 25 minutes. Remove to wire rack. Makes 18 muffins.
Cream shortening and sugar. Add egg and beat until light and fluffy. Add remaining ingredients. Mix and chill dough.
Cook above until boiling. Remove from heat; add 2 tablespoons oleo and 1/2 cup pecans. Pour mixture over sweet potatoes. Can make night before. Heat in oven at 375° for 25 minutes or until bubbling.
In one bowl, beat egg whites until frothy. Put sugar in another bowl. Pick up violet by stem; dip in egg whites and then in sugar. Totally cover. Put on waxed paper. Snip off stem. With toothpick, open flower petals. Dry in 200° oven for 30 to 40 minutes or until sugar crystallizes. Remove flowers with spatula or fork. Store in airtight container with waxed paper between layers.
Brown sausage in frypan; drain drippings. Add biscuit mix and grated cheese to sausage. Mix well and make into 1 inch balls. Press in pan and bake at 375° until brown, about 20 minutes.
In soup pot, combine and boil the ingredients on low for 1 1/2 to 2 hours or until vegetables are tender.
Grate onion and green pepper. Stir into rice. Add salt, pepper and tiny bit of garlic. Using fork, stir lightly through ground meat. Form into ball the size of walnut. Add 1/2 cup water to tomato soup and heat baking pan. Drop balls into hot soup and bake 1 hour.
Brown hamburger, onion and celery. Drain and pour into 3-quart casserole dish. Add all remaining ingredients except chow mein noodles. Bake at 375° for 1 hour. Top with chow mein noodles; cover and bake 1/2 hour.
In a large pan, boil water and cook noodles. Diagonally cut asparagus into 1 inch lengths. In a wide frying pan over medium heat melt butter. Add the ham, asparagus, carrot and zucchini. Cook the mixture, stirring occasionally, for 3 minutes without a lid. After that cover the pan and cook for 1 minute longer. Now add the green onions, peas, basil, salt, nutmeg, pepper and half and half to the mixture. Increase the heat to high and cook until the liquid begins to boil. Mix with noodles and top with parmesan cheese. Makes 3 to 5 servings.
Cook and debone chicken. Put in a 9 x 13-inch baking dish and slice eggs on top. Mix soup and broth and pour over all.
Mix pudding according to directions. After it sets, spoon into ice cream cones. Top with Cool Whip, sprinkles, nuts and a maraschino cherry. Serve immediately.
Beat cream cheese until fluffy. Beat in Eagle Brand until smooth. Stir in lemon and vanilla. Pour into pie crust. Chill for 5 hours. Top with pie filling.
Mix first 3 ingredients together; spread on bottom of a 9-inch pie plate or similar type dish with sides. Top with remaining ingredients, ending with cheese on top. Serve with taco chips.
Arrange yams and orange slices in a 1 1/2-quart shallow baking dish. Sprinkle with brown sugar. Bake at 350° for 20 to 25 minutes. Sprinkle with marshmallows. Broil until lightly browned. Serves 6 to 8.
Brown ground beef in skillet. Add all Ramen noodle seasoning packages and noodles, broken up into small pieces. Add water and stir. Then add stir-fry vegetables. Cook until vegetables and noodles are tender. Makes 4 to 5 servings.
Dissolve in bowl the jello, very hot water, sugar and lemon juice. Place in 9 x 12-inch dish and refrigerate until partially set. When partially set, add pineapple juice, crushed pineapple, orange rinds, celery, nuts and cranberries. Refrigerate.
Put ingredients into blender. Cover. Blend 10 seconds. Yield: 1 1/4 cups, about 10 calories per tablespoon.
Pat 1 cup flour, 1 stick margarine and 1 cup chopped pecans into 9 x 13-inch pan. Bake for 20 minutes at 350°. Let cool.
Beat eggs with sugar until very thick. Add sifted dry ingredients; beat smooth. Add dates, vanilla extract and nuts. Bake in waxed paper-lined 9 x 13-inch pan in moderate oven at 350° for about 30 minutes. While warm, cut in 1 x 4-inch bars. Roll in confectioners sugar. Makes 2 dozen bars.
Peel potatoes and scrub. Cut potatoes into thin slices, but not all the way through. Put them in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Sprinkle with cheeses and bake for another 10 to 15 minutes.
Place chicken breasts on a cutting board; cover with waxed paper. Lightly pound to flatten the breasts. Do not cut through meat. Discard waxed paper. Lightly salt and pepper each breast. (Cheese may need to be folded to fit on breast.) Roll the breast, jelly roll style; secure with a toothpick. Combine cracker crumbs, Parmesan cheese and parsley. Melt margarine; dip rolled breasts in the margarine, then in the cracker crumb mixture. Place in a greased casserole. Bake at 350° for 45 minutes. Serves 6.
Mix together turkey, fentil or sage, and garlic powder. Mix well to get the taste of Italian sausage.
Mix all ingredients. Place in a greased baking dish and bake at 325° for 30 minutes.
Cream butter until light and fluffy. Add mustard, onion and poppy seed. Blend. Spread on cut sides of buns. Place ham and cheese on each buns. Wrap each sandwich in foil. Place on cookie sheet. Bake at 350° for 15 minutes. Good way to use leftover ham. Can be frozen to be used later. If frozen, bake in 350° oven for 35 minutes.
Cook mushrooms with chicken broth 20 minutes. Add cream, lemon juice, salt and pepper to taste, parsley and onion. Simmer approximately 1/2 hour.
Cut chicken breasts into 1/2-inch squares. Clean peppers; cut into 1-inch chunks. Slice the onions into thin quarter pieces. Spray a wok or frying pan with Pam; heat until quite hot. Add the ginger, cayenne and chicken to pan; stir until chicken is thoroughly cooked, about 3 minutes. Remove to a serving dish. Spray pan with more Pam, if necessary. Add the onions and peppers; stir-fry until onions become slightly transparent. Return chicken to pan. Add soy sauce; stir 1 minute. Sprinkle with sesame seed. Serve with rice.
Sift flour, baking powder and salt together. Cream butter and sugar together. Add eggs, beating until light and fluffy. Add vanilla. Blend in dry ingredients a little at a time, mixing well after each addition. Fold in dates and nuts. Bake in a greased, square pan at 375° for 30 minutes. When done, cut into bars.
Combine potatoes, flour, sugar and egg. Blend together, using a fork. Form mixture into balls, 1-inch in diameter. Pour oil into a 10-inch frying pan. Heat to 375°.
Place 1/3 cup of peanuts evenly over bottom of pie crust. Drizzle 2 tablespoons caramel syrup over peanuts. Combine pudding mix, dry milk and water, using a wire whisk. Pour over peanuts. Chill about 2 hours. Spread whipped topping evenly over chilled pie. Sprinkle remaining peanuts over topping. Drizzle remaining 1 tablespoon caramel syrup over top.
Mix together the mayonnaise, wine vinegar and sugar; toss with broccoli, raisins, onion, bacon and sunflower seeds. Refrigerate overnight. Will keep well in the refrigerator.
Put bacon in iron skillet. Cook until just hot. Pour two cans of green beans with liquid into the skillet. Drain the other two cans and pour beans in skillet. Cook until all juice cooks out. You can add garlic salt, thin onion rings, new potatoes.
Cook carrots until tender and drain. Stir remaining ingredients in with warm carrots until coated. Salt to taste.
Stir together orange Jell-O and Cool Whip. Then add cottage cheese. Drain pineapple and oranges. Fold in pineapple and oranges. Put into refrigerator, only take out when eating.
Cream 1/2 cup margarine and sugar. Sift together flour and soda. Break eggs in a large bowl. Beat until light. Add creamed sugar and beat well. Add flour, soda, buttermilk and nuts. Beat well. Melt 1/2 cup margarine and candy. Add to mixture. Beat well. Pour into Bundt pan. Bake at 350° for 1 hour.
Dissolve the jello in hot water. Add sherbet. Stir well. Combine in a bowl the oranges, pineapple, cherries and pecans. Pour sherbet mixture over this. Stir and chill until congealed.
In 3-quart nonmetallic container, combine bananas, pineapple, juice concentrates, ginger ale and cherries; mix well. Grate peel and squeeze out juice of orange and lemon; add to pineapple mixture. Cover; freeze 8 hours or overnight, stirring occasionally, for 1 1/2 to 2 hours. Serve in small dessert dishes.
Mix first 6 ingredients and warm. Brush sauce on both sides of chicken and then sprinkle with paprika. Marinate overnight in sprayed oven dish. Bake in 350° oven for 25 minutes. If desired, garnish with paprika and lemon slices.
Place pie filling in a 8 x 8-inch pan. Sprinkle dry cake mix and pecans on top of filling. Top with melted butter. Do not mix. Bake at 350° for about 30 minutes, until lightly browned.
Mix ingredients. Place in a large casserole dish. Bake at 350° for 1 hour, covered. Uncover and bake for 15 minutes or until brown.
Combine beef with next 5 ingredients and spread half of mixture in an 8 1/4 x 1 3/4-inch round, ovenproof dish or 8 x 8 x 2-inch baking dish. Combine remaining ingredients except tomato and cheese; spoon over meat. Cover with remaining meat mixture. Bake at 375° for 1 hour. Last 5 minutes, arrange tomatoes on top and sprinkle with cheese. (I use more cheese and cut tomatoes in small pieces.)
Dice the onions; cook in some oil. The oil should have some olive oil mixed in proportions of 1/4 olive oil to 1 of cooking oil. Cook onions, pepper and celery until there are no crunchies. Add in the spices in the onion mixture; simmer for 14 minutes. Cook the meat; pour off the liquid. Mix the two meats and onion-spice together. Add water and stir. Mix, taste and brag until it is mushy. Cook either inside the turkey, or bake in the oven until the crust is formed on top of the dressing, in bread pans.
Combine in mixing bowl and beat 4 minutes. Fold in beaten egg whites. Bake in 2 loaf pans in a 350° oven for 30 to 35 minutes.
Cut beef across the grain into thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in large frying pan or wok. Add beef and toss over high heat until brown. Taste meat, if not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water and add to pan. Stir and cook until thick. Add tomatoes and heat throughly.
Dump everything into skillet and mix well. Cook covered for 1 hour on low heat. Remove cover and cook for 15 minutes. Bake in 350° oven.
Chop broccoli, cauliflower and onion. Add Sweet 'N Low and dressing; mix well.
Combine ingredients. Brush mixture on ham (or other meat, vegetables, etc.) frequently during the last hour of baking. Makes 1 cup (enough for 10 to 15 pounds ham). Can use glaze on roasted chicken, turkey or as a dipping sauce for shrimp or chicken nuggets.
Heat oven to 325°. Melt butter in small pan over low heat. Remove from heat. Add 1 cup of the vanilla chips. Let stand. Do not stir.
Mix the first 3 ingredients. Line bottom of 9 x 13-inch pan. Save a little for topping. Mix Dream Whip according to directions. Put in refrigerator. Mix cream cheese and powdered sugar, then add Dream Whip. Put on top of pretzel crust. Cover with 32 ounces cherry pie filling. Sprinkle with remaining crushed pretzels. Refrigerate 24 hours.
Mix ingredients together. Bake at 400° to 425° for 15 to 20 minutes in muffin pan. Use either cupcake papers or grease pan.
Put raisins and water in 2-quart saucepan. Cover and cook until all liquid is absorbed. Raisins will be plump. Add remainder of ingredients, mixing well. Bring to a gentle boil and cook to a whipped cream consistency. Let cool slightly and pour into baked pie crust. Top with meringue, using whites from eggs in recipe. Brown slightly and serve warm or chilled.
Steam broccoli until tender but still crunchy; cool. Cook bacon until crisp. Cool on paper towels and then crumble. Combine broccoli, bacon, and mushrooms in a large bowl. In a small bowl combine remaining ingredients to make dressing. Pour over the broccoli mixture. Toss to combine. Chill for at least 30 minutes before serving.
Halve squash and cook in microwave 5 minutes. Scrape out squash. Saute onion, green pepper and bacon. Drain off grease. Add tomato, zucchini and microwave 5 minutes. Add bread crumbs, egg (beaten), salt, pepper and cheese. Fill squash shells and sprinkle with Parmesan cheese. Cook 10 to 15 minutes in 350° oven.
Combine soup, milk and 1/2 package of onion soup mix. Place 1/2 mixture in 9 x 13-inch pan. Add rice on top. Top with raw chicken. Top with other half of milk mixture. Sprinkle remaining onion mix on top. Bake covered for 1 hour at 350°. Uncover and bake an additional 15 minutes.
Grate potatoes and onion; mix with remaining ingredients. Cook on grill. Makes about 12 (6-inch) pancakes.
Mix first 4 ingredients together. Beat sugars, shortening, egg and vanilla until fluffy. Stir in flour mixture. Fold in chocolate chips and nuts. Drop by teaspoon on greased cookie sheets. Bake 10 to 12 minutes. Let stand 3 minutes before removing from sheet. Makes about 5 dozen.
Cook pasta according to package directions. Drain and chill. Add other ingredients to taste; mix well. Keep refrigerated until ready to use. Must do ahead.
Over low heat, in saucepan, add lemon juice, water and butter. Simmer until butter is melted. Season fish with all other seasonings. Place the bay leaves in bottom of medium microwave dish. Add fish and pour lemon butter sauce over fish. Cover. Let stand for 5 to 10 minutes, then place in microwave for 10 to 12 minutes.
Cook rice according to package directions. Stir in soup, cheese and broccoli. Cover and bake at 375 degrees for 30 minutes. Remove cover and brown.
Combine all ingredients, bring to boil and cook, uncovered, 5 to 6 minutes. Dips ribs into sauce and grill or roast 40 to 45 minutes, or until tender, basting often and turning to brown evenly.
Combine first 4 ingredients. Beat together. Add 1 cup hot tap water and 2 tablespoons poppy seed; beat. Pour into well greased loaf pans. Bake at 325° for 45 to 60 minutes. Makes 2 loaves.
Make crust by pressing graham cracker crumb-margarine mixture into long casserole dish. Layer as follows: pudding, bananas, pineapple, Cool Whip and pecans. Decorate with cherries.
Melt butter and marshmallows in double boiler. Add vanilla. Beat thoroughly to blend. Put Rice Krispies in bowl and pour on marshmallow mixture, stirring briskly. Press into shallow buttered pan. Cut into squares when cool. Nuts and coconut may be added.
Melt butter. Add softened cream cheese and blend. Add remaining ingredients. Chill completely. Serve with your favorite crackers.
Boil chicken until tender. Cool. Cut chicken meat into small pieces. Grate the cheese. Mix the broth and chicken soup. Saute the chopped chilies in butter along with some chopped onions
Boil hot water per Jell-O directions. Add Jell-O powder; mix well. Mix 1/2 cold water with 1/2 booze. Mix well. Let set in fridge until firm. Put on cookie sheet. Cut into squares. Serve with Cool Whip.
Let cheese and oleo reach room temperature. Cut in flour and cayenne. Add Rice Krispies. Form into small balls and place on cookie sheet. Press into flat wafers with tines of a fork. Cook approximately 12 minutes at 350°.
In a large straight sided salad dish, layer half of each bread crumbs, green peppers, cabbage, cucumbers, tomatoes, celery and Onion Dressing. Repeat layers with remaining ingredients. Cover and refrigerate overnight. Serves 8.
Combine all the ingredients together and pour into a HOT, greased 9-inch square pan or iron skillet. Bake at 400° for 30 minutes.
Cut butter into flour, sugar and salt. Add egg yolk and coconut and mix. Spread in a 9 x 13 pan. Spread jam over top evenly. Beat egg white with the 2 tablespoons sugar. Layer egg white mixture over jam. Sprinkle nuts on top. Bake at 350° for 25 minutes.
In mixing bowl combine stuffing, sour cream and spinach. Form into long patties and roll 1 slice of ham around each patty. Place into oiled or Pam-sprayed 9 x 13-inch pan. Make 4 cups basic white sauce:
Melt margarine and mix with dressing mix. Put half of mixture on bottom of 9 x 13-inch baking dish. Spread cream of mushroom soup over dressing and arrange chicken on top. Put a fourth of the dressing mix on top of the chicken and spread cream of chicken soup over dressing. Put remainder of dressing mix over the top of soup. Pour chicken broth over all. Bake at 350° for 30 minutes or until bubbly.
Dredge meat in flour, seasoned with salt and pepper. Heat oil in skillet; add meat and brown it. Pour off pan drippings. Add onions, celery, water and thyme. Bring to a boil; simmer for about 1 hour. Break cauliflower into flowerets. Add to stew; fold in gently. Simmer 15 minutes longer until cauliflower is tender.
Cook flour and milk over very low heat, stirring, so it will not lump. Cook to a very thick paste. Let it thicken, but not scorch. Let cool. (After it gets cold, it gets sort of like cold Cream of Wheat, but don't scream and say "What have I done?" That's a normal reaction the first time you make it.)
Cream margarine and Crisco; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine baking powder and flour; add to creamed mixture alternately with milk, beginning and ending with flour. Stir in vanilla and pecans. Bake in a greased and floured 10-inch tube pan. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes and invert to cool completely. Frost.
Fry finely chopped onion in butter until brown. Add all spices to yogurt and tomato sauce; mix well. Pour spice mixture over chicken pieces. Cover and bake in oven temperature of 350° for 1 1/2 hours or until well done. A little water may have to be added to chicken while baking. Serve over rice.
Preheat oven to 375°. Prepare one crust pie shell. Mix all the ingredients with a wire whisk until smooth. Put mixture into pie shell and bake for 50 to 55 minutes. Let cool and serve.
Prepare mashed potatoes. Whip the whipping cream until stiff. Season it with salt, white pepper and cayenne. Combine it with grated cheese. Spread mashed potatoes in casserole dish. Cover with the whipped cream mixture. Bake at 375° until the cheese is melted and the potatoes are lightly brown.
Mix and form into small balls about the size of a walnut; saute over medium heat until done; drain. Place meatballs in a chafing dish or crock-pot. Pour a sauce made from 12 ounces of chili sauce and 10 ounces of grape jelly over the meatballs and heat thoroughly. Simmer in crock-pot.
In small bowl, mix graham cracker crumbs and butter. Press mixture into bottom of an 8-inch spring-form pan.
Beat egg whites until stiff. Add sugar, baking powder and vanilla; mix thoroughly. Fold crackers and pecans into egg whites. Bake in greased pie plate for 30 minutes at 350°. Chill. Garnish with Cool Whip and pecans.
Mix sugar and flour well. Add milk and butter; mix well. Add peaches and vanilla. Pour into deep baking dish and cook until golden brown at 350°.
Mix in the evening. Refrigerate and bake following day at 350° for 45 minutes. Great for working moms!
Preheat oven to 325°. Place all ingredients in the food processor and puree until smooth. Pour into shallow baking dish and bake 30 to 45 minutes or until light brown on top. Serve with tortilla chips, French bread or crackers.
Cream butter and sugar. Add 1 egg at a time. Cream after each one. Add flour and cream, flour and cream; mix well. Let flour be last ingredient you add. (Also, let butter, eggs and whipping cream stand at room temperature before beginning to make cake.)
In bowl, cream margarine and sugar. Blend in milk and vanilla. Stir in flour, cherries and nuts. Form into 2 rolls 2-inches in diameter and 8-inches long. Roll in coconut. Wrap and chill overnight. Slice 1/4-inch thick. Place on ungreased cookie sheet. Bake 12 minutes at 375°. Rolls can be kept in refrigerator for 2 weeks or frozen even longer.
Blend sugar and margarine. Heat till boiling. Add milk and boil four minutes. Cool. Add confectioners sugar and vanilla. Beat until smooth.
In medium saucepan, melt butter. Stir in sugar, then crumbs. Reserve 1/3 c. of crumb mixture for garnish. Pat remaining crumbs firmly on bottom of 13 x 9 inch pan. Bake at 300 degrees for 12 minutes. Cool. In a large bowl, mix condensed milk and lemon juice. Stir in pie filling and fruit cocktail; pour over crust. Top with whipped topping and crumbs. Freeze 4 hours. Remove from freeze 20 minutes before cutting.
Step l: Combine nuts, flour, sugar and oleo. Mix well. Spread evenly in bottom of 10 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Mix together. Put in 9 x 13 inch baking pan. Cover with foil and bake at 350° for 1 1/2 hours.
Brown ground beef, onion and seasoning; drain off grease. Add beans and mix well. Butter casserole dish and cover bottom with sauce. Line dish with tortillas; add meat mixture. Top with tortillas and rest of sauce. Add cheese on top and water around edges. Bake at 350° until hot and cheese melts.
Heat chocolate and margarine in microwave until margarine is melted. Stir until chocolate is melted, also. Stir in sugar, eggs and vanilla. Add flour and stir by hand. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Line electric skillet with bacon. Place hamburger patties on bacon. Add potatoes, onions and carrots. Simmer 1 hour.