HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil noodles in 1-quart water and 1/2 teaspoon salt for 5 minutes. Brown beef and onion together; drain fat. Add tomatoes, corn, soup and noodles and beef in a 2-quart casserole. Cover with olives. Top with grated cheese and bake in 350° oven for 35 to 40 minutes.
Melt butter in saucepan; add flour. Cut up chicken and cook. Add all ingredients into saucepan. Cook for 20 minutes. Serve over rice.
In Pyrex pie plate, melt one stick oleo. Add sugar, cocoa and flour. Mix and add eggs, pinch of salt and vanilla. Wipe edges of plate. Bake at 350° until done (test at 25 minutes). One half cup nuts may be added to batter. Bake and serve in same dish.
In large bowl, cream butter and 2 cups sugar until fluffy. Add vanilla and eggs, one at a time, beating after each. Combine flour, salt, baking powder and baking soda, adding alternately with sour cream, beating enough to keep batter smooth. Spoon 1/2 batter into greased Bundt pan. Combine nuts, cinnamon and remaining sugar. Sprinkle 1/2 over batter. Repeat layer. Bake at 350° for 70 minutes or until done. Cool 10 minutes; remove from pan.
Mix Jell-O, sugar and water and bring to a boil. Add cream cheese, pineapple	and baby food. Fold in Cool Whip. Pour mixture into a dish, top with chopped nuts and chill.
Wash helper's hands. Preset oven. Put cake into bowl. Get out eggs. Put spilled cake mix back into bowl. Get out oil. Pick up broken eggs from floor. Measure water. Remove egg shells from batter. Tell helper next time not to lift electric mixer from batter when it's still running. Wipe counter walls, being careful not to slip on floor. Remind helper a taste is not a cupful. Get out shortening to grease pan. Gently remind helper to grease pans first! Comfort helper who is crying because pan slipped from her hands and spilled onto her shoes. Suggest to helper that sometimes grownups are better at carrying things without spilling. Clean up helper. Put on T.V. Turn off oven. Wash dishes, counter walls and floor. Change clothes. Call bakery. Take aspirin and lie down.
Mix all together and put into a greased baking dish. Set dish in water in oven and bake at 300° for 1 1/2 hours.
Cook first three ingredients until clear and thick. Remove from heat and add Jell-O. Let cool, then add 1 1/2 pints strawberries to which you have added sugar to taste. I crush my berries. They take the sugar better. Add berries to the first mixture, then into the pie crust. Let set. Serve with whipped topping.
Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing well until well blended. Add combined dry ingredients and mix well. Combine cream cheese and remaining sugar and egg, mixing until well blended. Spoon pumpkin mixture into greased and floured 15 x 10 x 1-inch jelly roll pan. Spoon cream cheese mixture over pumpkin batter. Cut through batter with a knife several times for marbled effect. Bake at 350° for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool and cut into squares. Makes 2 dozen squares.
Mix crust together and put in 9 x 12 pan. Brown at 350 degrees for 35 minutes. Stir every 10 minutes. Watch carefully. Cool.
Blend together the first 4 ingredients until smooth. Make into balls. Set in refrigerator for 1 hour. In double boiler, melt chocolate and wax. With toothpicks, dip candy balls in chocolate. Store in refrigerator.
Blend soup and water. Measure out 1/4 cup of this mixture; combine with beef, egg, salt, bread, onion, parsley and pepper. Shape 12 meatballs; brown meat in shortening. Add remaining soup. Cover and simmer for 20 minutes. Stir now and then. If sauce is thin, remove cover and cook a few additional minutes.
Heat butter in a skillet over medium heat. Add onion and saute until tender, but not browned. Add squash, water, salt and pepper. Reduce heat and simmer, covered, 20 minutes or until tender.
Mix in order given. Pour into greased loaf or Bundt pan. May use 2 loaf pans per recipe. Bake at 350° for 55 minutes. Let cool for 10 to 15 minutes and remove from pan.
Combine dry ingredients. In separate bowl, combine beaten eggs and vanilla. Add pumpkin; mix well. Add dry ingredients, carrots and raisins. Spray muffin pan with Pam. Bake at 350° for 15 minutes. Makes 6 muffins.
Mix together and place in a buttered 2-quart casserole. Sprinkle bread crumbs on top. Microwave on High 6 to 8 minutes. Rest 5 minutes. Serves 6.
Mix sugar and cinnamon together. Cut biscuits into quarters and roll in sugar and cinnamon mixture. Layer in Bundt pan, sprinkling chopped nuts on each layer. Melt brown sugar and margarine together. Pour over biscuits in Bundt pan. Bake at 325° for 45 minutes.
Mix together graham crumbs, nuts, brown sugar, cinnamon and margarine. Separately mix cake mix with oil, water and eggs. Alternate layers of cake mix and crumb mixture. Bake at 350° for 45 to 50 minutes. Ice with mixture of 2 cups icing sugar, lemon juice and 2 tablespoons butter.
In a 1-quart casserole, combine oil and onions. Microwave on High for 1 minute. Stir in peas; cover tightly. Microwave on High 1 1/2 to 2 minutes. Stir in snap peas; cover. Microwave on High 1 minute more. Serves 2.
Grease and flour a 12-cup Bundt pan or angel food cake pan. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes. Spread in pan. Bake about 50 minutes at 350°. Cool 10 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar or glaze.
Combine and press into bottom of 9 x 13-inch pan. Bake at 350° about 20 minutes. Chill.
Mix shortening and sugar and cream together. Add eggs and mix until creamy. Add salt, baking powder and powdered milk (or add whole milk instead of powdered milk and water). Add flour, pudding and small amount of vanilla. Add water and cream together. Bake at 350° for 15 minutes or until cake springs back when touched. Delicious with any topping or not any.
Ferst you pnots and you speit, you speit. Thin jam and you speit. Pnot boder and jam.
Mix butter, syrup and sugar and bring to a boil. Let boil for 6 minutes, stirring constantly. Remove from heat, add cream of tartar, salt and soda. Stir until foamy and pour over popped corn, mixing well. Spread on cookie sheet and bake for 1 hour in 200° oven.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. (May melt in microwave if desired.) In mixing bowl, combine remaining 1/3 cup milk with cake mix and margarine; mix well. Press half of cake mixture into bottom of greased 9 x 13-inch cake pan. Bake at 350° for 6 minutes. Sprinkle 1 cup nuts and 1 cup chocolate chips over crust. Top with caramel mixture, spreading caramel to edges of pan. Top with spoonfuls of remaining cake mixture; press gently into caramel mixtures. Sprinkle with remaining nuts, pressing lightly into top. Bake at 350° for an additional 20 minutes. Cool before cutting.
Put half of wine in bottom of casserole dish. Add soup mix and mushrooms. Lay chicken on top. Pour remaining wine over chicken. Cover and bake at 375° for 1 hour and 15 minutes. Put over linguini.
Mix cream cheese and sugar in large bowl until well blended. Stir in Cool Whip. Spread in crust. Refrigerate. Mix gelatin, pudding mix and water in medium saucepan until smooth. Stirring constantly, cook at medium heat until boil. Remove from heat; cool 5 minutes. Stir in fruit. Spoon over cream cheese layer. Refrigerate 4 hours. Garnish.
Cut pineapple into chunks, reserving 3 or 4 rings for garnish. Saute green pepper and onion in margarine. Simmer 5 minutes; add pineapple syrup, vinegar, soy sauce, catsup and brown sugar; heat until bubbly. Mix pork and beans, pineapple mixture, pineapple chunks and wieners. Stir gently to blend. Place halved rings on top of casserole. Bake in moderate (350°) oven for 30 minutes. Serve with chow mein noodles. Serves 6 generously.
Combine the ingredients in electric blender. Blend 30 to 45 seconds on liquefy or until ice is broken. Makes 2 servings.
Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 2 hours. Meanwhile, in a saucepan, combine brown sugar and flour. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. Bake 1 hour longer or until a meat thermometer reads 160 degrees, brushing occasionally with glaze. Let stand for 10 minutes before slicing. Serve with remaining glaze. Serves 12 to 16.
Mix first 4 ingredients (except egg whites). Add small can evaporated milk; mix until creamy. Add can of water, more if needed. Stir slowly over low heat until thickens. Pour into cooked/cooled pie shell. Beat egg whites, 2 tablespoons sugar and pinch of cream of tartar. Spread meringue over pie and bake until brown.
Combine rice, marshmallows, pineapple, cherries and nuts. Whip cream, gradually adding sugar and vanilla. Fold into rice mixture. Chill. Makes 8 servings.
Put the ingredients in layers as they are listed. Let set 2 hours in refrigerator, then toss before serving.
Combine yeast and water. Then add the rest of the ingredients; stir well. Bake in muffin tins at 425° for about 15 to 20 minutes. Can keep unused batter in refrigerator for up to 2 weeks.
Stir the Jell-O with the boiling water until dissolved. Add the orange juice and stir into Jell-O mixture. Add the pineapple and oranges. Mix well. Refrigerate until firm in a 13 x 9-inch dish.
Pick over crab meat to remove any cartilage. Mix all ingredients. Let crab mixture sit for 20 or 30 minutes. Remove mixture and roll into cakes. Do not over fry.
In a food processor or blender puree tomatoes and garlic. Add to enough hot water to make 4 cups. Add 2 or 3 cubes. Set aside. In heavy saucepan, put oil and rice. Cook until golden brown. Pour off excess oil. Pour tomato mixture in rice and salt; bring to a boil. Cut an onion in fourths, reduce hat and place onion on top. Cook for 20 minutes. Buen Provecho!
Soften cream cheese with fork. Chop remaining ingredients and add to cheese. Spread on 10 to 12 tortillas and roll up. Refrigerate 2 hours and slice into 1-inch pieces for serving.
Mix all ingredients (not bread). Refrigerate 24 hours. Cut off top of bread and tear out insides. Tear into pieces to dip. Put filling in bread.
Mix all ingredients; pour into crust. Freeze at least 1 hour before serving. Store in freezer.
Put dates into bowl. Pour boiling water with one teaspoon of soda over dates. Cream shortening; add one cup of sugar and two eggs. Cut dates into small pieces (can purchase dates already cut into small pieces). Mix dates in the water/soda mixture with shortening, sugar and eggs. Add flour, cinnamon, salt and vanilla. Stir mixture together and place in a greased square pan. Before baking, add brown sugar and chocolate chips together. Mix well; sprinkle on the top of the cake. Bake at 350° for 40 minutes.
Beat egg yolks until light; add sugar, 1/3 cup at a time. Continue beating. Add water, then flour mixed and sifted with baking powder and salt. Beat egg whites until stiff but not dry. Fold egg whites into mixture. Bake 40 minutes at 350°. Good with strawberries and cream.
Brown sausage in skillet, stirring until crumbly; drain and set aside. Combine cornmeal, flour, salt, soda, baking powder, oil, eggs and buttermilk in bowl; mix well. Stir in corn, black-eyed peas, jalapeno peppers, sausage and half the cheese. Pour into greased 11 x 14-inch baking pan. Sprinkle remaining cheese over top. Bake at 350° for 30 minutes or until set in center. Yield: 12 servings. Approximately per serving, cal 337, prot 11 g, carbo 19 g, fiber 3 g, T fat, 24 g, chol 68 mg, sod 591 mg.
Layer first 4 ingredients. Make the dressing of sugar, cheese, salt, pepper and Miracle Whip. Sprinkle shredded cheese on top of layered mix. Spread dressing on top. Cover with Saran Wrap and refrigerate overnight. Toss before serving.
Cook sugar, milk and cocoa for 1 1/2 minutes. Add butter, vanilla and powdered sugar. Cool 1 minute. Beat on high. Pour into wax paper-lined pan. Let set; cut into squares. If used as icing, after beating, ice cake.
On wax paper combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium-high heat in hot margarine, cook chicken until brown on both sides. Add soup and 1/2 cup water, stirring to loosen brown bits. Reduce heat to low. Cover. Simmer 5 minutes or until chicken is no longer pink. Serve over hot cooked rice or noodles.
Cut biscuits into 1/4 pieces. Dip each piece of biscuit into melted butter; roll in brown sugar and cinnamon mixture. Place in pan, stacking biscuits on top of one another. Bake 20 to 25 minutes in 300° to 350° oven.
Whip up eggs; add milk. Sift sugar, salt and flour. Mix all ingredients and fry. Put sugar on and roll up. Serves 4 people.
Put mashed potatoes in a baking dish. Top with cream and sprinkle with cheese. Bake in hot oven until cheese is melted and topping is golden brown and bubbling. This can be prepared in advance and frozen. Serves 6.
Cut ham into 1/2-inch slices. Cook bacon until crisp, cut into quarters and set aside. Pour off all but 1 tablespoon drippings. In same pan, brown ham on both sides. Drain pineapple, reserving syrup. Place 1 pineapple ring on each piece of ham. Add brown sugar to pineapple syrup. Pour over ham in skillet. Cover and simmer 15 minutes. Spoon syrup over ham; top with cheese and bacon pieces. Cover and cook until the cheese melts.
Fill a plate 1 layer thick with Tostito chips. Add picante sauce. Sprinkle on Cheddar cheese as desired. Put in microwave for 30 seconds and enjoy.
Mix all together and shape into balls. Bake at 375° for 10 minutes or microwave for 10 to 20 minutes.
Beat eggs until light and foamy. Beat in the sugar, mandarin peel and shortening. Mix flour, baking powder and salt. Blend into the egg mixture alternately with the mandarin juice and brandy to make a smooth batter.
Mix the pudding and milk together well. Add Cool Whip and mix. Crumble Oreo cookies. Line pan or dish with cookies and pour pudding mixture over cookies. Refrigerate.
In pan on top of stove, mix Coke, catsup and butter. Add chicken and simmer until tender and sauce is thick. Easy and delicious barbecued chicken!
Beat cream cheese until creamy. Add lemonade and condensed milk. Mix well. Fold in 3/4 of whipped topping and 2/3 of pie filling. Spread into cracker crust. Chill. Garnish with whipped topping and remaining pie filling. Makes two pies.
Mix Eagle Brand milk and lemonade. Fold in Cool Whip. Pour into 2 graham cracker crusts.
Preheat oven to 375°. Combine both sugars, vanilla and melted butter; beat until creamy. Beat in eggs. Combine sifted flour, soda and salt; mix well. Add chocolate morsels and pecans and fold in. Grease a 15 x 10 x 2-inch pan. Spread and bake for 20 minutes.
Preheat oven to 350°. Saute onions for 3 minutes. Combine onion, 1/4 c. ketchup, 1 Tbsp. mustard, Mozzarella and next 6 ingredients in a large bowl. Crumble ground meats over cheese mixture, stir until blended.
Combine first 3 ingredients in a lightly greased 2-quart baking dish. Place pork chops on beans. Combine catsup and remaining ingredients and spread over pork chops. Cover and bake at 350° for 25 minutes, then uncover and bake an additional 10 minutes to brown.
Wash fruit. Cut peaches and plums in half and remove pits. Place fruit in an enamel, glass or stainless steel saucepan. Add the wine, water, sugar and cinnamon stick. Cook, uncovered, until fruit is soft, about 30 minutes. Put through a fine sieve to remove seeds. Return liquid and fruit pulp to saucepan and reheat.
Cream together shortening and sugars. Add remaining ingredients. Bake at 350° for 10 to 12 minutes.
Bring to a boil the water, sugar and food coloring; put sliced ripe strawberries, as many as you like, and put in pie crust. Take 1 c. water and mix in 3 TBSP. cornstarch, cook until thickened slightly. Add 1 sm. pkg. of strawberry jello and stir until dissolved, pour over mixture in crust. Cool overnight. Before serving put whipped cream or cool whip on top!
Cream shortening until light. Add sugar and blend in unbeaten egg. Combine milk and molasses and add alternately with dry ingredients to mixture. Stir in raisins and nuts.
Mix first 4 ingredients and boil 5 minutes. Cool, then add oranges and Cool Whip and refrigerate.
Mix butter, corn syrup, brown sugar and salt. Cook in microwave on High for 2 1/2 minutes; stir and cook an additional 3 1/2 minutes. Add soda and stir. Pour over popped corn in large brown paper bag. Roll down top and do not open until done. Put in microwave for 1 1/2 minutes on High. Take out and shake well; put back in microwave for 30 seconds. Shake well and put back in for 1 1/2 minutes. Shake well and put back in for 20 seconds. Put in large bowl or pan and let cool. As it is cooling, stir so it doesn't stick together.
Mix all ingredients together. Place in loaf pan. Bake in 325° oven for 1 hour. Drain grease off.
Heat until it boils and pour over large bowl of popped popcorn, approximately 5 to 6-quarts.
Saute meat, onion, celery and bell pepper. Season with various seasonings. Add tomatoes, cabbage, rice and water. Cook in heavy cooker with lid, either on low heat on top of stove or in oven at 325°, until rice is done, about 45 minutes.
Peel, slice and separate onions. Place onion rings in baking dish. Melt the margarine; pour over onions. Mix the flour and cheese; sprinkle over onions. Place in preheated oven; cook until onions are tender, uncovered. Leave onions in oven, turned off. Cover for 20 to 30 minutes.
Slice and boil squash with 1/2 teaspoon salt. Meanwhile, melt margarine and toss stuffing. Mix lightly. Mix squash, sour cream, onion, milk and chicken soup in a separate bowl. Put into greased 9 x 12-inch casserole dish and layer with stuffing mix. Bake 30 minutes at 350°.
Cut tops off peppers and remove seeds. Boil in salted water for five minutes and drain. Cook beef, onions and garlic in melted butter, stirring, until it crumbles. Simmer for ten minutes. Add remaining ingredients; cover with bread crumbs. Bake at 350° for 25 minutes.
Cake: Preheat oven to 375°. Grease and flour two 9-inch round cake pans. Mix cake mix, water, eggs, margarine and 1/4 cup peanut butter. Pour into pans and bake for 25 to 30 minutes. Cool on wire rack.
Press potatoes between paper towels to remove moisture. Press into 8 x 10-inch pan or 9-inch pie pan for crust. Drizzle butter over. Bake at 425° for 25 minutes. Remove from oven; reduce heat to 350°. Toss ham and cheese together and put in crust. Beat half and half with eggs and seasoned salt and pour on top. Bake, uncovered, at 350° for 25 to 30 minutes or until knife in center comes out clean. Let stand for 10 minutes before serving.
Saute onion, celery, bell pepper and garlic salt in oleo. Add crabmeat, crackers and egg. Make lengthwise split in one side of flounder. Stuff with crabmeat mixture. Bake in 375° oven for 20 minutes.
Cook hamburger and onions until they change color; drain. Cook vegetables until tender. Add salt and pepper to taste. Add V-8 juice. Bring back to boiling. Put in crock-pot to simmer on medium for 1 to 2 hours.
Spread cream cheese into baking dish, then bean dip, then chili. Spread Cheddar cheese over all. Bake on 350° until cheese bubbles. Dip chips.
Prepare grill, charcoal or gas, for cooking. Brush cooking area with vegetable oil. Combine butter, lemon juice, cayenne pepper and cracked pepper; set aside. Place steaks on grill; brush with butter mixture. Grill over a medium-hot to hot fire for 5 minutes. Turn and brush with butter; cook additional 5 minutes. Top with lemon and parsley.
Mix apple pie mix, raisins and pineapple, using juice also. Add well drained carrots. Mix sugar, flour and salt and add. Pour in a large baking dish. Bake at 350° for 30 to 35 minutes.
Mix sugar, milk and soda in a large saucepan and cook to soft ball (230°) stage. Remove from heat and add butter, vanilla and pecans. Beat with electric mixer until creamy. Drop by tablespoonfuls onto waxed paper. Let set until firm enough to remove from paper.
Combine honey, soy sauce, curry powder and minced garlic. Put spareribs in baking pan and cook in a 375° oven for 1 hour, basting frequently with sauce. (Spareribs may be marinated in sauce, if you wish.)
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt. Add alternately with water to creamed mixture. Pour batter into 2 greased and floured 8-inch pans. Bake for 35 to 40 minutes at 350°.
Mix thoroughly. Press into a 9-inch spring-form pan. Bring crumbs up the rim. Chill 1 hour before filling.
Mix eggs, cold water and sugar in large bowl. In small bowl, mix Crisco, margarine and boiling water.
Cook onions, celery and garlic in hot oil until tender but not brown. Add tomatoes and next 6 ingredients and simmer, uncovered, for 45 minutes.
Boil and cool 7 cups water and sugar in large pot. In another pot, put 2 cups water. Add tea bags. Boil and cool. When both pots are cool, mix together and add orange juice, lemonade and brandy. Freeze overnight. Fill 1/2 glass with slush and 1/2 with ginger ale. Garnish with a cherry. Wonderful!
Heat oven to 375°. In large bowl, combine all ingredients, blending just until mixed. Spray miniature muffin tins liberally with nonstick spray. Fill each cup 7/8 full. Bake 25 to 30 minutes and cool in pans 5 minutes before removing.
On medium heat, mix ground beef, salt, crackers, grated onion, 1 egg and tomato juice or milk. Mix well. When half done, take the mustard, ketchup and brown sugar. Pour over meat loaf.
Blend cake mix, 1 package of instant chocolate pudding, oil, water, vanilla, eggs, sour cream and 6 ounces of chocolate bits. Bake at 325° in a 10 x 13-inch pan for 50 to 55 minutes. Poke holes in cake with spoon handle. Pour Kahlua over. Cut into brownie-size pieces. Get large punch bowl. Layer this dessert: chocolate cake pieces, chocolate pudding, La Creme, candy bars and chocolate bits. Keep repeating, finishing with La Creme and chocolate bits. This makes a very large but excellent dessert.
Mix the cream cheese, sugar and jello (dry) until blended. Add baby food and pineapple; blend well. Fold in Cool Whip. Pour into square pan. Top with nuts and/or coconut.
Remove crusts from bread and cut each slice into 4 pieces. Alternate layers of bread and cheese in casserole. Mix eggs with milk and seasonings; pour over bread. Refrigerate overnight. Bake at 350° for 40 to 45 minutes.
Mix the first 4 ingredients well; make little balls out of mixture. Put in candy paper cups; pat down with a spoon. Melt the chocolate chips; spoon over the tops of balls. Refrigerate 1 hour.
Parboiling: Place 1 side (or slab) of ribs, 1 medium quartered onion, 2 cloves, 1 bay leaf, 1 celery top, 1 teaspoon thyme and 1/4 teaspoon ground pepper in a large pot and barely cover with cold water. Bring to a boil; reduce heat and simmer, covered, 40 to 45 minutes. Drain and cool.
Beat egg yolks until thick and lemon colored. Add hot water, salt and pepper. Beat egg whites until stiff. Cut and fold the whites into the yolks until mixture is well blended. Butter the sides and bottom of your pan. Spoon the omelet mixture into the pan evenly. When well puffed and brown, put the pan in a 375° oven to finish cooking the top. May sprinkle with grated cheese.
In a saucepan, melt all ingredients. Pour over chicken; marinate. Bake at 350° for 1 1/2 hours.
Melt chocolate in boiling water. Let cool. Cream butter and sugar until light and fluffy. Add egg yolks and mix well. Add vanilla and chocolate. Mix until blended. Sift flour with soda and salt. Add sifted ingredients alternately with buttermilk to chocolate mixture. Add egg whites by folding them in. Pour batter into 3 (9-inch) greased pans. Bake at 350° for 30 to 40 minutes. Cool on rack.
Combine all ingredients except noodles and turkey in large saucepan. Bring to boil. Cover and reduce heat. Simmer 30 minutes. Add noodles and turkey. Cook an additional 10 minutes. Makes 4 servings.
Part I: Beat ingredients together; divide in two and pour into 2 unbaked pie shells.