HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into a 7 x 11-inch baking dish, put melted margarine; add onions, then rice. Mix bouillon cubes, water and Worcestershire sauce. Pour over rice. Add water will be absorbed when rice is done. Bake at 375° for 1 hour.
Mix and knead together; then roll out into 3/4-inch rolls. Cut into lengths; let stand awhile and then wrap.
Whip egg whites until peak forms; slowly add sugar and cream of tartar. Beat until stiff peak forms.
Brown meat, onion and garlic in butter. Drain. Add tomato sauce, olives, chili powder, salt and pepper. In round 2-quart casserole, alternate layers of tortillas, meat sauce and 1 1/2 cups cheese. Sprinkle remaining 1/2 cup cheese over top. At this point, cover pie and refrigerate until ready to bake. Then, pour water at edge of casserole into bottom. Bake at 400° for 25 minutes. Remove cover and allow to stand 5 minutes.
Grease 2 (9 x 1 1/2-inch) layer pans. Line bottom with wax paper. Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in a 350° oven about 30 minutes or until cake tests done. Remove from pans. Frost with favorite frosting.
Prepare jello as per directions on box. When cool add cole slaw and dates. Mold in individual molds or large bowl. The cole slaw is prepared to suit your taste with green shredded cabbage, vinegar, sugar and celery seed. Very tasty with fowl.
Combine cabbage and salt; let stand for 1 hour. Add carrot and sweet pepper. Boil together remaining ingredients for 1 minute. Pour over slaw.
In a large punch bowl, combine water, tequila, orange pineapple concentrate, lime juice and sugar. Slowly pour lemon-lime beverage down side of bowl; stir punch gently with an up-and-down motion until mixed. Float the lime and orange slices atop punch in bowl. Serve over ice in punch cups. Makes 24 (1/2 cup) servings.
Lightly brown bacon; tear into pieces. Lightly brown onion. Add all ingredients; simmer for about 10 minutes. Cook mixture until okra is done, about 15 minutes. Makes 4 servings.
Sift flour, soda, baking powder, and salt together. Cream shortening. Add 1 cup sugar gradually, blending well. Stir in molasses. Add 1 egg at a time, beating after each addition. Add flour and milk alternately, beating until smooth. Place batter in 6 or 7 waxed paper lined 8-inch cake pans. Bake at 375° for 15-18 minutes.
Mix together the dry ingredients. Add milk, beaten egg, sugar and melted shortening. Bake in greased muffin pan for 25 minutes in a 350° oven.
Grease baking dish. Mix all ingredients together and bake at 350° for 1 hour.
Cook chicken breasts and allow to cool completely. Once chicken breasts are cool, cut into bite-sized pieces. Add remaining ingredients and mix well. Add dressing until desired consistency is reached. Miracle Whip can be substituted for slaw dressing.
Make 3 different flavors of Jell-O, using 1 1/2 cups hot water for each package of Jell-O. Use shallow pans. When Jell-O is set, cut Jell-O in cubes.
Sift dry ingredients into mixing bowl and stir in dates. Make well in center. Combine egg, milk and salad oil; add all at once to dry ingredients. Stir quickly only until dry ingredients are moistened. Drop batter from tablespoon into greased muffin pans. Fill 2/3 full. Bake in hot oven (400°) about 25 minutes. Makes 1 dozen.
Preheat oven to 375°. Put the sweet potato slices in a 9 x 12-inch baking dish, spreading them over a bottom crust if you like. Mix together the ginger, both kinds of sugar and the flour and sprinkle them over the potatoes. Dot the potatoes with the butter and add the water. Place a crust over the potatoes and bake for about 40 to 50 minutes. Serves 10 to 12.
Mix together the flour, melted butter and nuts. Press in pan. Bake for 13 to 15 minutes at 350°. Let cool completely.
Brown celery and onion in butter. Add remaining ingredients. Bake 25 to 30 minutes at 350°. Can be frozen uncooked, then thaw in microwave for 15 minutes. Serves 6 to 8.
Bring to a boil. Add 2 tablespoons cornstarch and water and pinch of salt.
Whip eggs and milk. Mix sugar and flour; add to egg mixture. Add margarine and rhubarb; blend. Pour into unbaked pie shell. Bake at 350° for 45 minutes. Makes 2 small pies or 1 large.
Combine dry ingredients and stir in nuts. Set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 65 minutes or until done. Cool 10 minutes; then remove from pans and cool completely.
Prepare topping: In small bowl, mix brown sugar, walnuts and 1/2 cup semi-sweet chocolate mini pieces; set aside.
Place cranberry sauce in a glass casserole dish. Mash with a fork. Grate apples (using amount desired) over sauce. Stir in. Spread with desired amount of Cool Whip. Sprinkle with nuts. Refrigerate for a soft salad. Freeze for a solid salad.
Mix egg and milk in bowl. Add flour, baking powder and salt. Simmer in soup for 15 minutes.
Put chicken into baking dish. Melt margarine. Add brown sugar, mustard and mustard seed. Stir well. Pour over chicken. Bake, uncovered, for 45 minutes at 350°.
Cut carrots on the bias; cook in salted water until tender. Drain. Meanwhile combine next 4 ingredients in a small saucepan. Add orange juice. Cook, stirring constantly, until mixture thickens and bubbles. Boil one minute. Stir in margarine. Pour over cooked hot carrots, tossing to coat evenly.
Grease a 9 1/2 x 12-inch utility dish. Put in apples; sprinkle with sugar.
Beat 3 minutes and pour into greased pan. Put 1 cup coconut on top. Let set for 5 minutes, then bake at 350° for 40 minutes.
Mix ingredients together. Pour mixture into an unbaked pie shell. Bake at 350° until done.
Combine in a heavy saucepan, mixing well, then over medium heat, bring to a rolling boil. Now, reduce heat (do not stir) and cook until mixture reaches soft ball stage (234°F or 112°C); cool to lukewarm (110°F). Now, beat until thick. This won't take very long. Spread fudge in an 8-inch pan and, when cool, cut into squares.
Grease a 9 x 13-inch pan. Layer with hash browns. Brown hamburger and onion. Drain. Place on top of hash browns. Add a layer of peas and sprinkle with salt and pepper. Mix soup and milk together and pour over the top. Place cheese slices on top. Cover with foil and bake at 350° for 1 hour. Remove foil and sprinkle onion rings on top. Return to oven with heat off for 15 minutes. Serves 8 to 10.
Blend all ingredients in blender and refrigerate. Keeps well for several weeks. Shake well before serving. Serves 6 (regular) people or 1 Irishman.
Mix apples and sugar. Set aside. Grease muffin tin. Preheat oven to 375°. Add cranberries, carrots and nuts to apple mixture and stir gently to combine. Mix dry ingredients and add to apple mixture. Stir well. Stir in eggs and oil and mix gently. Divide among muffin cups. Bake 25 minutes. Cook for 5 minutes in pan and remove to wire rack. Makes 12 muffins.
Cook and stir bread crumbs in butter over medium heat until toasted. Mix sugar, lemon peel, cinnamon.
Peel onions. Add salt and let stand overnight. Put in colander and rinse thoroughly with cold water to remove all salt. Drain. Tie spices loosely in a bag. Boil 10 minutes with vinegar and sugar. Discard spices. Pack onions in hot sterilized jars. Pour hot vinegar mixture over onions. Seal at once. Process in boiling water bath for 5 minutes.
Mix flour, sugar and salt. Gradually add milk. Cook in double boiler until thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks. Stir into remaining hot mixture. Cook 5 minutes. Cool. Add butter and vanilla. Stir in 1 cup coconut. Pour into cooled baked shell and spread top with meringue. Put a little coconut on top and brown meringue.
Combine meats, crumbs, eggs and milk. Mix well and form into balls. Mix soup, sugar, vinegar and mustard. Boil slowly until thickened. Pour over meat mixture and bake at 350° for 1 hour.
Sift together cocoa, sugar, flour, baking powder and cinnamon. Mix together boiling water and baking soda. While still fizzling, pour over flour mixture. Blend. Add oil, eggs and vanilla (or mint extract). Beat for 2 minutes. Place in greased pan. Bake about 35 minutes.
Melt butter and mix with graham crackers. Mix cream cheese, sugar and Cool Whip. Layer in dish, starting with graham cracker mixture, Cool Whip mixture and blueberries, ending with Cool Whip mixture. Chill and serve.
Mix all ingredients together in casserole dish. Bake on 350° for 30 minutes.
Mix all ingredients together. Roll in small rolls. Roll in powdered sugar. Wrap in wax paper and refrigerate for 2 to 3 hours before cutting.
Mix all of the ingredients, except vanilla and cinnamon sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and cool slightly. Add vanilla. Spoon into dessert dishes and sprinkle cinnamon-sugar on while hot. Chill and serve cold.
Heat oven to 375°. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12-cup fluted tube pan (Bundt pan) with 2 tablespoons of melted margarine. Sprinkle 3 tablespoons nuts over bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of prepared pan. Drizzle half of the caramel sauce over balls. Repeat layers.
Combine cheese, flour, and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in 11 3/4 x 7 1/2 inch baking dish. Pour margarine over chicken; bake at 350 degrees for 1 hour.
Mix all ingredients. Shape into 4 or 5 patties. Place on grill and cook on low for 12 to 15 minutes. Brush with melted butter while cooking.
Saute in margarine onion, bell pepper and celery, about 5 minutes. Mix with cooked rice, milk, cream soup and Cheese Whiz. Spray casserole dish with Pam cooking spray and turn rice mixture into dish. Bake 20 minutes in 350° oven.
Put in large saucepan and let simmer the sugar, water and rinds from the lemons and oranges for 4 to 5 minutes.
Pit plums and slice them fairly thin. In a medium saucepan, stir together plums, sugar and 1 cup water. Simmer about 15 minutes, until plums are soft.
Other materials needed are aluminum foil, cookie sheet, craft wire, paints, paintbrush, fine tip permanent marker, sharp knife, varnish and garlic press.
One serving: 2 tablespoons sugar, 2 tablespoons lemon juice and 3/4 cup water.
Mix first 5 ingredients until crumbly. Combine the remaining ingredients. Press half the crumbs into a greased 9-inch baking pan. Cover with 4 cups of cut up rhubarb (other fruit may be used in its place). Cook the second mixture until it is thick and clear and pour over the rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour or golden. Cut into squares and serve while warm. Whipped cream or ice cream is optional.
Wash and dry potatoes. Poke some holes in them. Bake in microwave for 10 minutes. Turn potatoes over; bake for 10 more minutes. Take out and cut in half. Melt butter in microwave. In a baking pan place the potato halves. Season with salt and pepper. Pour melted butter over potatoes. Sprinkle with paprika. Bake uncovered in oven at 350° for about 30 minutes or until golden brown.
Brown and drain ground beef. Add Manwich and cook juice down. Drain beans and mix in skillet. Add ketchup and brown sugar. Bake for 15 minutes at 400°.
Combine dry ingredients in large bowl. Add remaining ingredients and mix well. Bake in muffin pans for 15 minutes at 400°. Mixture will keep for several weeks in refrigerator.
Crumble sausage and fry. Drain. Put into bottom of 9 x 13-inch cake pan. Spray pan with Pam first. Beat eggs; add Bisquick and milk. Beat with fork. Do not use mixer. Add grated cheese, saving some for top. Sprinkle rest of cheese on top and cook at 350° for about 1 hour.
Drain juice off pineapple; add enough water to make 2 1/2 cups in a large bowl that is safe for microwave. Put sugar, salt and cornstarch. Mix together and add 1/2 cup liquid. Beat until smooth, then add eggs and beat until the eggs are well beaten. Then add the other 2 cups liquid and beat again. Put in microwave on High for 2 minutes. Take out and beat. Then give it another 2 minutes and do the same. It takes about 8 minutes in all but sometimes it may take a little longer. But it is important to beat it good after every 2 minutes. When stiff enough, beat in oleo. Pour into 9-inch baked crust.
Heat olive oil over medium heat. Add garlic. Stir and cook until soft and golden, stirring frequently. Add seasonings and tomato products. Bring to a boil at medium-high heat, then reduce to low, cover loosely and simmer 30 minutes, stirring occasionally. Add ground chuck if you want meat sauce.
Cook over medium heat to 232° or thread stage. Add pecans, stirring until cooled and mixture is creamy. Pour onto greased platter or waxed paper. Separate nuts while cooling.
Sift flour and sugar together. Mix with eggs and juice from fruit cocktail. Add fruit and nuts. Bake at 300° in three layers for 30 minutes.
Cut steak in strips. Sprinkle with garlic salt. Brown meat in oil. Saute peppers and onions in meat grease. Mix sugar, ginger, cornstarch and water. Add mixture, tomatoes and meat. Reduce heat and simmer 30 minutes. Serve over rice.
Place all ingredients in roaster pan and cover. Bake in 350° oven for 2 hours or until tender. If desired, add carrots, potatoes or favorite vegetables in preferred amounts. Cover and bake another 1 1/2 hours or until vegetables are done. Remove cover last 15 minutes to allow juices to thicken.
Heat the chicken stock for 5 minutes. Add the tarragon leaves. Remove from heat and let stand 15 to 20 minutes.
Cook a bag of Ramen noodles as directed on bag. Put in 2 bowls and serve.
Heat oven to 325°. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop from teaspoon onto lightly greased baking sheet. Bake for 20 to 25 minutes, or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 18 macaroons.
Combine cocoa and sugar, add melted margarine, stir well, beat in eggs; mix well. Blend in flour, vanilla, nuts and chocolate chunks. Bake at 350° in greased 9 x 13-inch pan for 20 minutes or until done.
Cream butter and sugar. Add eggs and milk. Beat in flour and spices; mix well. Add oatmeal. Mix. Fold in raisins and nuts. Drop on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all ingredients and pour into pie shell. Top with Cool Whip and refrigerate several hours before serving.
Grease 9-inch baking pan. Cook chopped broccoli in boiling, salted water according to package directions; drain well. Cut 4 slices bread into triangles and line pan. Combine broccoli with butter, Swiss cheese, salt, Tabasco and minced onion. Spoon over bread. Beat eggs; add milk, then pour over broccoli mixture. Bake 20 to 25 minutes, until puffed and set.
Boil water. Add dates until softened. Add oil. In a separate bowl, mix dry ingredients in bowl. Add the dry mixture to the date mixture. Mix well, then add vanilla. In muffin tins with baking cups, fill with batter 2/3 full. Bake at 375° for 25 minutes. May be frozen.
Stew chicken. Pick off bones and put aside. Save broth. Melt margarine and stir into dressing. Put a layer of dressing (about half) into baking dish. Put chicken over this. Salt and pepper to taste. Pour both cans of soup diluted with 1 can of broth over chicken (this should be mixed together first in separate bowl). Top with remaining dressing. Bake at 350° until brown, 30 to 45 minutes.
Dissolve yeast in the 2 tablespoons warm water. Let stand 5 minutes. Combine flour and other dry ingredients. Cut shortening in this flour mixture and add 1 cup of the buttermilk; add yeast and the other cup of buttermilk. Mix well. Blend on floured board. Store in covered container in the refrigerator. Will keep 1 week. Take out amount needed, roll 1/2 inch thick and cut out biscuits. Dip in melted butter and bake 15 minutes at 400°. Dough does not need to rise.
In a bowl, mix flour, salt and baking powder. Blend in oleo and stir in egg and milk. Put into a 9 x 13-inch pan. Cover this with rhubarb and sprinkle the gelatin on top. Next, top cobbler with crumbly mixture and then bake in a 350° oven for 50 minutes.
Slice bread dough (thaw 1/2 hour to 45 minutes) into 15 to 16 pieces. Dip bread slices into butter mixture. Let all excess butter drip off. Layer in well-greased Bundt pan or angel food cake pan. Let rise to top of pan. Bake at 350° for 20 minutes. Flip over onto plate and sprinkle with Parmesan cheese. Serve while warm.
Melt butter in a 2-quart dish or pan. In a separate bowl, mix flour, sugar and milk. Pour this mixture over melted butter (do not stir); then add fruit and juice (do not stir). Bake 45 minutes to 1 hour at 350°.
Dissolve jello in 1 cup boiling water. Add mandarin oranges and pineapple. Pour into 2-quart shallow dish and cover with marshmallows while warm. Let congeal, then frost with sour cream. Cut into squares and serve on lettuce.
Cook macaroni. Add onion, tuna, pickles, salt and pepper to taste.
Cook pork in a little water until tender, about 1/2 hour. In hot oil in a skillet, cook pork (drained and cut up) until lightly browned. Add garlic and onion; cook until golden, about 5 minutes. Remove from heat. Stir in flour until smooth. Stir in pork stock; bring to a boil, stirring over medium heat. Add remaining ingredients; simmer, uncovered, and stir about 5 minutes. Serve over burritos.
Brown beef, onions and celery in skillet. Add soup, mushrooms and garlic. Cook 5 minutes. Add sour cream and heat over low heat to serving temperature. Serve over noodles.
Saute ground beef until it is nearly cooked. Slice veggies except for eggplant. If eggplant is tender and fresh, leave skin on and cut in cubes. (If not, peel it.) Spray a casserole dish with Pam. Combine veggies, meat, Italian seasoning and some of the grated cheese; pour into casserole dish. Do not add Mozzarella yet. When your casserole is cooked, 350° for about 1 to 1 1/4 hours, sprinkle with grated cheese and top with Mozzarella. The heat from the food will melt the cheese, also good without meat sauce.
Combine ingredients to form stiff dough. Spoon into boiling salted water or bouillon about 5 minutes each side.
Cook chicken breasts one hour. Let cool. Cook bunches of asparagus and cut into bite-size pieces. Cut chicken and tortillas into bite-size pieces. Mix together soup, mayonnaise, seasonings and lemon juice. Mix two cheeses together. Layer in 9 x 13-inch casserole dish from the bottom to top: asparagus, chicken, tortilla, soup mixture, cheeses. Bake at 350° for 40 minutes.
In a greased 9 x 13-inch baking dish, butter the tops of 8 patties and arrange to fit baking dish. Butter the tops of 8 more patties and lay on top of the bottom 8 patties. Shake well the pint of whipping cream, then pour over patties. Cover and bake at 350° for 1 hour. Uncover, stir and bake an additional half hour.
Use electric skillet; quick fry steak. Add pepper, margarine and onion. Cook on medium heat, uncovered, for 5 minutes. Add potatoes, tomatoes and water. Cook on low heat for 30 minutes, covered, or until potatoes are done.
Mix water, Kool-Aid, juice and sugar. Freeze. When ready to serve, place frozen mixture in punch bowl. Add ginger ale. Best when slushy.
Sift together flour, salt and baking soda. Thoroughly cream shortening and sugar; add eggs and beat well. Add 1/2 of sifted dry ingredients. Add mincemeat and water; stir until blended. Add nuts and remaining flour mixture; mix well. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes about 4 dozen.
Boil 3 cups sugar and 6 cups water for 3 minutes. Then cool. Mix remaining ingredients together for fruit base. (Can put bananas in blender with some of the juice to mash.) Combine cooled syrup and fruit base. Add ginger ale when ready to serve. All but the ginger ale can be frozen and then allow 3 to 4 hours to thaw. Makes 2 1/2 gallons.
Cook walnuts in butter until crunchy. Add chocolate chips; stir until melted. Serve over ice cream. (It will harden on contact.) Enjoy.
Melt cheese with margarine and crab. Smear on muffins. Freeze 2 hours. Cut into 6 pieces. Heat in broiler 3 minutes.
Heat oven to 375°. Grease square pan. Place sliced apples in dish. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 45 minutes or until apples are tender and topping is brown. Serve warm. Serves 6.
Brown meat and onions. Drain off grease. Add tomatoes, vegetables and juice. Cook 45 minutes on low. Delicious for a cool day. Freezes well.
Trim excess fat from meat; cut into bite size pieces. Place in a 2 to 2 1/2-quart casserole. Sprinkle with browning powder. Microwave (High), uncovered, 4 to 4 1/2 minutes, or until meat is no longer pink. Add carrots, celery, onion, garlic, bay leaf, water and bouillon. Cover with lid. Microwave (High) 7 to 8 minutes, or until mixture boils. Stir, then microwave (Low, 30%) for 30 minutes, or until vegetables are just about tender. Combine cornstarch with some of liquid from tomatoes. Add tomatoes and cornstarch to hot soup, stirring well. Salt and pepper.
Mix first 3 ingredients together and spread on tortillas. Sprinkle on pepper, olives and celery. Roll tight and wrap in Saran Wrap. Refrigerate about 1 hour. Slice and serve.
In large skillet, break up ground beef. Add tomato paste, tomato juice, water, chili powder, garlic salt, salt, sugar, oregano and minced onion. Cover and bring to boil. Simmer 30 minutes, stir occasionally. Add spaghetti; stir to separate strands. Cover and simmer 30 minutes or until spaghetti is tender. Stir frequently. Serves 4 to 6.
Cook brisket 3 hours. Grind brisket, peppers, onion and garlic using meat grinder. Brown in a 5-quart Dutch oven. Add sage to taste, chili seasonings, stout and tomatoes. Puree in food processor. Add to meat. Cook in oven covered 20 minutes. Remove cover and add beans and let cool. Reheat to serve.
Brown beef, garlic and onion in oil. Add flour, salt, paprika and mushrooms; cook 5 minutes. Add soup; simmer 10 minutes. Stir in sour cream. Cook noodles in water and bouillon cube. Serves beef mixture over noodles. Serves 4 to 6.
Pour oil into deep heavy saucepan. Dredge beef with flour and brown beef in hot oil. Remove beef and set aside. Add water, wine, soup mix, chili sauce and pepper. Stir well. Return beef to pan. Bring to simmer and simmer for 1 hour. Add carrots and potatoes. Simmer 1/2 hour. Serve with rice.
Combine equal amounts of ketchup and diet coke to make sauce to cover chicken. Cook until tender and chicken falls apart (about 1 hour). Use sauce over mashed potatoes. If adding optional vegetables, put in at same time as chicken. This sauce works with pork chops also.
Cook, drain and rinse noodles. Marinate vegetables. Add noodles. Add Salad Supreme seasoning (amount to taste). Chill until served. (Can use curly, shell, macaroni or linguine style noodles.)
In oil, saute onion, garlic, celery and green pepper. Add potatoes and water, boil 20 minutes. Add tuna, tomato juice, cayenne pepper and poultry seasoning; cover and boil ten minutes longer. Serve.
Preheat oven 375°. Line two baking sheets with parchment and set aside. In a large bowl, cream butter until smooth. Add sugars and beat until smooth. Beat in eggs and vanilla. Sift dry ingredients together, then slowly beat dry ingredients into wet mixture. Fold in chocolate chips. Drop 2 to 3 tablespoons of dough per cookie onto prepared baking sheets; space dough at least 2-inches apart to allow for spreading. Bake until golden, about 8 to 10 minutes. Remove from baking sheets and allow to cool on racks. Makes 4 dozen (4-inch) cookies.
Put spices in bag. Bring vinegar, spices, sugar and salt to a boil. Add all other ingredients and bring to a rolling boil. Cook about 2 minutes and turn off heat. Wait 1 hour and jar.
Beat eggs 2 to 3 minutes. Mix together dry ingredients. Add eggs, margarine and vanilla. Blend until moistened. Add chocolate chips. Bake at 375° about 38 minutes.