HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute green pepper and onion in butter or margarine until soft. Add drained tomatoes and seasoning. Cover and simmer for 30 minutes. Add uncooked shrimp. Cover and cook on low for 3 to 5 minutes. Add tomato paste and cook an additional 5 to 10 minutes. Gently stir in rice and well drained peas. Cover and immediately serve. Makes enough for 6 to 8 people.
Pour off dressing in pickles and slice. To pickles add sugar, vinegar and celery seed. Stir; refrigerate.
Use a microwave-safe dish with lid. Wash apple, cut and core. Cut into slices, peel and then cut into bite-size pieces. Put in casserole dish. Squeeze 1 to 2 tablespoons of margarine evenly over the apple pieces. Add 2 to 3 tablespoons of brown sugar. Sprinkle 2 teaspoons cinnamon over the apples. Stir to coat the apples evenly. Cover the apples. Microwave on High 4 minutes.
Combine first 5 ingredients in medium bowl and blend well. Shape mixture into small balls or roll into cylinder. Coat with sesame seed. Cover with foil or plastic wrap and chill. Serve with crackers.
Cook meat until it is tender and falls apart. Then add everything but corn; add it when all other ingredients are done.
Mix egg whites, sugar, cream of tartar and vanilla. Blend well, then add boiling water. Beat until very stiff.
Preheat oven to 350°. Grease 13-inch round pizza pan. Combine brownie mix, egg, oil and water in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake for 23 to 27 minutes; cool completely.
Mix dry ingredients and make a well in the mixture. Add remaining ingredients, stirring but not beating dough. Bake in greased and floured Bundt pan at 350° for 1 hour and 10 minutes.
Brown beef in a skillet. Add salt, pepper and onions. Cook 5 minutes over medium heat. Add tomatoes and beans. Cook 20 to 30 minutes. Serve with biscuits. Recipe serves 4.
Brown meat and onions lightly. Cook noodles in salt water. Add all together. Sprinkle cheese on top. Bake 20 minutes.
Mix all together until blended. Bake in a greased and floured 8 x 10-inch pan for 35 minutes at 350°. Put marshmallows on top when cake is done. Place back in oven until softened. Then frost cake.
Put onion and garlic in cooking pan with potatoes. Add enough water to cover potatoes. Bring to a boil. Simmer 30 to 35 minutes or until tender. Remove the onion and garlic. Drain the potatoes in a colander until thoroughly drained. Pat dry, if necessary, to remove excess moisture. Cut potatoes into chunks and mash by hand or use electric mixer. Mash potatoes until free of lumps. Add the desired amount of evaporated skim milk and whip until creamy. Season with pepper to taste.
In a skillet over medium heat, saute onion, bell pepper, celery and garlic in oil until tender (about 10 minutes). Stir in tomato sauce, water, Tabasco, salt and pepper. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes. Add shrimp and cook for 5 minutes or until shrimp is done. Serve over hot rice. Serves 6.
Preheat oven to 325°. Coat chicken breasts with sour cream and then roll in stuffing mix to cover chicken. Melt 1 stick of butter. Place chicken in baking dish. Pour melted butter over top. Bake for 30 to 35 minutes.
Place water, yeast, sugar and oil in cup; set aside. Place flour and soda in glass bowl. Pour buttermilk over flour. Add yeast, oil and water. Mix. Cover with Saran Wrap. Use as needed. Keeps up to three weeks.
Heat syrup from pears and cinnamon candies until melted. Place pear halves, rounded side down, in a flat shallow dish. Pour syrup over pears and set in refrigerator overnight. Drain on waxed paper before serving. Thin cream cheese with milk. Place pears on a bed of lettuce. Place a scoop of the thinned cream cheese in each pear half. Dribble each pear with French dressing.
Wash prunes; cover with water and cook slowly until tender. Drain, pit and chop. Add sugar to prune juice. Add prunes and lemon juice. Boil to soft ball stage (234° to 238°). Cool to room temperature. Beat until creamy. Add nuts. Pour into well buttered, shallow pan. Cut in squares.
Beat eggs with fork, adding sugar, vanilla and salt. Mix baking powder into one of the cups of flour. Then combine with rest of flour. Alternate flour and oil into eggs and sugar mixture. Place bowl of dough in refrigerator for 2 hours. Using flour to handle dough, cut dough into 4 sections. Stretch and shape each section until it is about 8-inches long. Sprinkle cinnamon-sugar mixture over each loaf. Bake at 350° for 25 minutes. Take out; cut in diagonal strips. Turn sideways; put back for 10 minutes, then turn on other side for 10 minutes more.
Cream milk and cream cheese. Gradually add lemon juice and vanilla. Put in graham cracker crust. Chill well before topping with cherry pie filling.
Combine first 5 ingredients with 1 cup of the milk. Bring to boil and stir until thick. Beat eggs and add to other cup of milk. Stir into the thickened mixture. Pour into a greased casserole dish. Bake in 350° oven for 40 minutes.
Mix well. Store in jar. To make tea use 2 teaspoons mix per cup.
Put country ham in a 9 x 13-inch baking dish and add 3/4 to 1 can of Coke and brown sugar. Bake at 350° for 1 to 1 1/2 hours.
Cook ground beef in a little water. Pour in rice and onion soup mix and cook until rice is done. Add salt and pepper. Top with shredded Cheddar cheese.
Soften cream cheese; add rest of ingredients except 1 cup pecans. Chill, then form into ball and roll in chopped pecans; chill again. Serve with crackers.
Put vinegar and spices in a 2-quart glass container. Cut pickles in 1/2-inch chunks and add to the container. Pour in sugar on top. Do not mix! Screw on lid and refrigerate for 10 days. For the second batch, use the same liquid once more and add 1 cup sugar on top as before.
Brown sausage and onion and set aside. Combine egg and milk; add Bisquick. Stir until moistened. Add sausage and onion mixture and half of the cheese. Spread in baking pan. Top with remaining cheese, butter and poppy seed. Bake at 400° for 20 to 25 minutes.
Combine soup and milk. Mix with other ingredients. (Save some noodles for topping.) Put mixture in ungreased casserole dish. Top with noodles. Bake 30 to 40 minutes at 350°.
Mix all ingredients. Drop by spoonfuls. Bake at 350° for 10 to 15 minutes.
Mash lemon slices, lemon juice and Splenda with fork or spoon in tall glass. Add club soda and ice cubes. Garnish with mint leaves and serve. Makes 1 (8 fluid ounces) serving.
Cook pasta as directed; drain. (Add a small amount of butter or oil to prevent sticking.) Saute vegetables in garlic powder and butter about 5 minutes or until crisp-tender. Add basil, salt and pepper. Stir into pasta. Add Italian dressing to taste. Toss well. Can sprinkle with Parmesan cheese, if desired.
Preheat oven to 250°. Mix crumbs and sugar together well. Add melted butter and mix well; spread on bottom of 8 or 9-inch spring-form pan and pack down well. Mix next 3 ingredients and beat well. Beat eggs, sugar and salt together until thick and light in color. Add lemon juice and vanilla and beat well. Add to cheese mixture and beat well; pour into spring-form pan. Bake for 1 hour or until cake tester comes out clean. Turn off heat but allow cake to remain in oven with door closed for 1 hour longer. Allow cake to cool before removing side of pan.
Drain pineapple juice into saucepan, add lemon juice and sugar. Heat to boiling, soak gelatin for 5 minutes in 1 C cold water. Combine two mixtures, chill until thickened.
Sift together flour, sugar and salt. Add oil and milk. Mix together and press into 9-inch pie tin. Prick well. Bake in moderately hot oven (375°) for 18 to 20 minutes or until brown.
Peel and dice potatoes very small. Put raw potatoes in top double boiler or crock pot. Cut up and add butter, salt and pepper. Cover with cream just covering potatoes. Simmer covered about 4 hours until potatoes are soft. Stir during cooking to mix.
Grease and flour a 9 x 13-inch pan. Combine pecans and coconut; sprinkle in bottom of pan. Pour prepared cake mix over pecan and coconut mixture.
Preheat oven to 350 degrees. Beat butter until creamy. Beat in flour, sugar and salt until well mixed. With floured fingers, press 1 3/4 c. of mixture onto bottom of greased 9x13 pan, reserve remaining crumb mix. Bake 10-12 minutes or until edges are brown.
Mix Jell-O and sugar in boiling water. Add cold water. Then add remaining ingredients.
Gently toss fiddleheads, onion and pepper. Combine remaining ingredients for marinade in large bowl. Add fiddleheads, pepper and onion. Marinate for 24 hours.
In heavy, microwavable casserole dish, brown rice in butter until grains are coated with butter and begin to sizzle. Add broth, bay leaf and thyme (or allspice); season to taste with salt and pepper. Bring to boil on High; simmer until tender (10 to 12 minutes). Stir; cover and let stand. Serve hot. Serves 4.
Cream together shortening and sugar. Add eggs and beat. Sift together dry ingredients. Add to shortening, sugar and eggs. Add apples and nuts and mix. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 to 18 minutes.
Prepare a casserole pan by spraying bottom and sides with olive oil Pam. Wash chicken thoroughly and pat dry. Lay chicken on flat surface and sprinkle with lemon juice. Next, sprinkle with dry seasonings. Place chicken in cooking pan and spread the cream of mushroom soup over chicken breasts.
Layer lettuce, eggs, peas, green pepper, onion and bacon in order. Mix together salad dressing and sugar; spread on salad. Sprinkle with grated Cheddar cheese. Better if made a day before serving.
Arrange broccoli in long dish and pour sauce over broccoli. Sprinkle on Pepperidge Farm Herb Bread Crumbs. Bake at 325 degrees for 30 minutes.
Grease a 9 x 13-inch pan or dish. Place bread, ham and cheese in dish. Mix eggs, milk and mustard and pour over contents of dish. Pour melted margarine over all. Cover and refrigerate overnight.
In large bowl, whisk together yogurt, dill, garlic, lemon juice and salt. Add sliced cucumbers. Toss gently to coat well. Cover and chill at least 30 minutes until ready to serve. Toss gently just before serving. Garnish with dill sprig.
Batter and fry steaks like usual. Take soup and water and put in crock-pot. Add steaks and let it simmer for 2 or 3 hours.
Cook and drain noodles. Brown hamburger, onion and green pepper. Drain grease off and add tomatoes, paste and catsup. Mix in noodles and put in casserole dish. Grate some Velveeta cheese on top and sprinkle buttered bread crumbs on top of cheese. Bake at 400° until brown.
Mix equal parts of Tuaca, creme de cacao and Kahlua. Add half and half. Blend and then strain. Pour in sour glass.
Brown ground beef, onion and green chillies. Stir in Cheez Whiz, salsa and shredded Cheddar cheese. Pour in baking dish and bake at 350° for 10 to 15 minutes. Serve with taco or nacho chips.
Combine flour, salt and sugar. Add beaten egg yolks and milk and mix well. Cook over low heat, stirring constantly, until thick. Take off heat, add butter and vanilla. Pour half of pudding over vanilla wafers and sliced bananas in layers until all used up. Add beaten egg whites on top, place under broiler until lightly brown. Cool.
Cream sugars, margarine, eggs and vanilla. Measure oatmeal and then blend baking powder with oatmeal. Add to moist mixture. Add chips, nuts and grated Hershey bar. Bake at 375° for 10 to 15 minutes in golf ball size mounds. Makes approximately 8 to 9 dozen cookies.
Cook ground beef; saute onions and garlic. Add other ingredients. Put everything together in big baking dish. Preheat oven to 300°.
Drain canned fruit; add strawberries to the drained fruit and stir in dry instant pudding. Refrigerate overnight before serving.
Place in chicken in a 9 x 13-inch baking dish, sprayed with Pam. Combine undiluted soups, sour cream and mushrooms. Then pour over chicken. Top with bread crumbs.
Mix all ingredients and shape into 1/2 to 1-inch balls. Brown evenly and drain.
Put chopped nuts and cookies in a bowl. Roll chocolate scoop of ice cream into the mixture. Do the same with the other scoops of ice cream. Add banana slices. Pour on the chocolate syrup. Now add the whipped cream and the cherry. Makes one sundae.
Reserve 1/4 cup cookie crumbs and 1/4 cup pecans. In trifle dish, layer 1/2	of the cookies, 1/2 of the sliced bananas, 1/2 of the nuts, 1/2 of the syrup and cover with 1/2 of the Cool Whip. Repeat and sprinkle with reserved nuts and cookie crumbs. Chill. Serves 12 to 16.
Mix wheat flour with water to make a dough. Let it stand for 30 minutes. Make small balls and roll it thin in round shapes. Deep fry until they become light brown. Serve with vegetable or meat curry.
Beat cream cheese until fluffy. Add potatoes and beat until thoroughly blended and fluffy. Add egg, onion, pimiento, salt and pepper and mix well. Spoon into a lightly buttered 1-quart casserole. Bake in a preheated 350° oven for 45 minutes. Serve at once. Serves 4 to 6.
Brown meat and drain. Add onion and green pepper. Cook until tender. Stir in tomatoes, pizza sauce, herbs and spices. Mix. Simmer 15 minutes. Heat oven to 425°.
In a bowl, place everything except lettuce. Stir in dressing to taste. It is best if made day ahead. Add lettuce just before serving.
Sift together dry ingredients. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Shape into 2-inch rolls. Chill. Slice 1/8 to 1/4-inch thick. Place half the slices on ungreased cookie sheet. Spread each with 1/2 teaspoon peanut butter. Cover with remaining slices. Seal with fork. Bake at 350° for about 12 minutes.
Place beef, potatoes, carrots and onion in deep casserole dish. Mix soup and water and pour over all. Bake at 275 degrees for 3 1/2 hours. This is not a thick sauce; excellent served with cornbread.
Combine the apples with enough flour to make a stiff batter, then shape into flat cakes. Fry in deep fat until golden brown on both sides. Drain and sprinkle with sugar. Serve warm.
Add salt, pepper, mustard and vinegar to horseradish. Mix thoroughly. Fold cream into the ingredients, cover and refrigerate for 3 or more hours.
Mix together shortening, 1 1/2 cups sugar and eggs. Sift and stir in flour, cream of tartar, soda and salt. Roll into 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Put 2 inches apart on cookie sheet. Bake at 400° for 8 to 10 minutes.
Brown ground beef; drain. Fry out the bacon; drain any excess grease. Mix all ingredients and place in baking dish; bake 1 hour in 350° oven.
Mix all together. Bake in 2 or 3 pie shells (according to the size of the crusts).
Using food processor or electric mixer, combine and blend cream cheese, sour cream, oregano and garlic powder until smooth. Spread cream cheese mixture in 9 or 10-inch pie pan or quiche dish. Spoon pizza sauce on cream cheese. Sprinkle pepperoni and green pepper on sauce layer. Bake at 350° for 10 minutes; sprinkle with shredded cheeses and bake an additional 5 minutes. Serve with crackers or sweet pepper strips. Yield: 3 cups.
Mix together and pour into a greased 9 x 13-inch pan. Cover with 1 package Cheddar cheese. Bake for 45 minutes in a 325° oven.
Brown chicken in oil. Cook onion and celery in oil until tender. Stir in cranberry sauce and remaining ingredients. Bring to a boil and pour over chicken that you have put in a baking dish. Bake at 325° for 1 hour. I do not use the oil; I use Pam. The last 20 to 30 minutes, I take chicken out and add to the sauce 1 to 2 boxes Rice-A-Roni long grain wild rice that I have already fixed like box says, but I leave the margarine out. I then lay chicken back on and finish cooking. I also use chicken breast.
Cream margarine, oil	and sugar. Add eggs one at a time, then extract. Add alternately the flour and 7-Up.	Pour into greased and floured tube pan. Bake 1 1/2 hours at 325°.
Peel sweet potatoes. Cover with water and boil until tender. Drain. Add oleo and mash while hot. Add sugar, beaten eggs, milk, vanilla and spice. Pour in unbaked pie shell and bake at 350° until firm.
Cream sugar, egg and margarine. Add soda, salt, cream of tartar and vanilla; mix well. Stir in flour
In medium bowl, combine ground beef, bread crumbs and water. Shape into 16 (1-inch) meatballs. In 10-inch skillet, heat oil and cook meatballs over medium heat 5 minutes or until done; set aside. In medium saucepan, bring 1 1/2 cups water and milk to the boiling point. Stir in noodles and stroganoff sauce and continue boiling over medium heat, stirring occasionally, 7 minutes. Stir in mushrooms, parsley and meatballs and continue cooking, stirring frequently, 3 minutes or until noodles are tender.
Place the marshmallows, milk and pineapple juice in a double boiler over boiling water until marshmallows melt. When cool, add the whipped cream and drained crushed pineapple. Place part of the graham crackers in a 9 x 13-inch pan leaving some to place on the top. Pour in the first mixture, then cover with the rest of crackers. Let stand in refrigerator all night. Serves 16.
Cook dates, sugar and water for 10 minutes. Add walnuts; set aside. Mix remaining ingredients. Chill. Divide into 4 parts. Roll; spread filling and roll up. Freeze for easier cutting. Bake at 325° for 8 to 10 minutes.
Bring milk to a scald, soak bread 5 minutes in this. Add butter, salt and sugar. Pour slowly over eggs; add vanilla and mix well. Pour into 3 to 4-quart stainless steel mixing bowl. Bake in pan of hot water at 350° until firm.
Mix the lemon and orange jellos with 2 cups hot water and 1 1/2 cups cold water. When slightly thickened, add crushed pineapple (drained; save juice), bananas, marshmallows and lemon juice. Chill until firm.
Cook zucchini and onions until half done. Drain well. Mix with chicken soup, sour cream, salt and pepper. Mix well. Grease a large baking dish. Layer with stuffing mix. Pour zucchini mixture over this. Cover with other half of stuffing mix. Cover and bake at 350° for 40 minutes.
Drain green beans. Mix soup and cheese in small saucepan until cheese melts. Put green beans in casserole pan. Pour sauce over and stir. Crush onions on top. Bake at 350° for 30 minutes.
Dissolve jello in 1 cup hot water. Add 1 cup cold water. Mix vanilla pudding with milk and add to jello mixture. Jello does not need to set up. Add Cool Whip and mix. Fold in cut up mandarin oranges. Chill and serve.
In large skillet heat oil; add green onion and cook until tender. Add ground beef and chilies; cook until meat is browned. Drain fat. Stir in soup, water and chili powder. Heat to boiling, then simmer 10 minutes.
Boil for 5 minutes the butter, syrup and brown sugar. Remove from heat and add soda and vanilla. Pour over cereal in a large, flat pan and stir well. Bake at 200° for 60 minutes. Stir occasionally.
Mix flour, sugar, soda, salt, pineapple and juice. Pour into greased 13 x 9-inch pan. Combine brown sugar and pecans and place on top of batter. Bake at 350° for 40 minutes.
Mix all ingredients and pour into pie shells. Bake 35 minutes in a 325° oven.
In a medium mixing bowl, combine the 1 cup flour and the 2 tablespoons sugar with a pastry cutter. Cut margarine or butter into the flour mixture until the mixture resembles coarse crumbs. Stir in 1/2 cup of the pecans. Press flour mix into the bottom of an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Combine all ingredients. Beat 10 minutes. Pour into greased tube pan. Bake at 350° for 1 hour. Great and quick!
Cook the first 4 ingredients in pan. Boil; bring to soft-ball stage. Remove from heat. Add the oatmeal and vanilla. Drop by tablespoons on wax paper.
Heat oil over medium to high heat. Add onion, bell pepper, mushrooms and zucchini. Stir one to two minutes. Add garlic and oregano. Stir fry one more minute or until crisp-tender. Add wine and broth; stir fry a few seconds until evaporated. Add salt to taste. Remove pan from heat and place cheese slices on top of the vegetables. Cover the pan for about 2 minutes so the warmth of the vegetables will melt the cheese.
Sift the dry ingredients and set aside. Melt butter in boiling water; add sugar, pineapple juice, crushed pineapple, egg, vanilla and nuts, all in the same bowl, and mix well. Add dry ingredients, mixing only until flour disappears. Bake at 350° for 1 hour or until done. Use 1 pound loaf pan.
Drain pineapple; reserve juice. Cook the eggs, flour, sugar and pineapple juice until thick. Cool. Add pineapple, diced oranges and marshmallows. Fold in Cool Whip and nuts. Add coconut, if wanted. Let stand and chill at least 1 1/2 hours.
Preheat oven to 375°. Wash and remove stem of eggplant. Pierce with a fork about 5 times. Place in a baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water.
Cook in small amount of salted water until tender. Mash until very fine. Then add cream of mushroom, cream of chicken, milk and Velveeta cheese. Let warm until cheese melts. Add salt and pepper to taste.
Cook ground beef and onion; drain. Arrange meat mixture and cheese in pie shell. Beat together mayonnaise, milk, cornstarch, eggs, salt and pepper until blended, using rotary beater. Pour mixture into shell. Bake in 350° oven for 35 minutes or until golden brown and puffy. Makes 6 servings.
Combine all ingredients in a pot. Simmer 15 minutes. Ready to use on any meat.
Grease a flour a 9 x 13-inch pan. Cook cake at 325° for 15 minutes; cool. Mix pudding as directed on package. Add cream cheese to pudding. Mix well. Spread on cake. Sprinkle pineapple on pudding mix. Spread Cool Whip over pineapple. Garnish with sliced almonds and sliced cherries. Refrigerate and serve.
Cream oleo, sugar and Karo. Stir in beaten eggs. Add vanilla and mix well. Add pecans and mix well. Pour into unbaked pie shell. Bake for 10 minutes at 420°. Reduce heat to 350° and bake for 35 to 45 minutes or until filling does not shake. Do not overcook.
Slice peppers lengthwise. Spread over bottom of buttered 9 x 13-inch baking dish. Cover with cheese. Combine eggs, salt and pepper in a bowl; beat well. Spread over cheese. Bake at 350° until knife inserted in center comes out clean. Cool. Cut into small squares. Serve with picante sauce.
Combine the first four ingredients until crumbly; press into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat pumpkin, milk, eggs, sugar, cinnamon, ginger, cloves and salt in a mixing bowl until smooth. Pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over the top. Bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator.
Put jello into saucepan with sugar and add pineapple with juice and bring to boil. Let boil a few minutes.
Brown onions and meat. Add gravy, mushrooms and onion soup. Divide all (including potatoes and carrots) between 2 deep dish pie shells. Top with regular pie shell. Slit top. Bake at 350° for 1 hour.
Boil chicken pieces in water containing extra onion and celery. Saute onion, celery and carrots in margarine for 10 minutes. Add flour to vegetables, stirring well. Cook one minute, stirring constantly. Combine broth (use broth from cooked chicken and add 2 teaspoons chicken bouillon to it) and milk. Gradually add this to the vegetable mixture, stirring constantly over medium heat until thick and bubbly. Stir in salt and pepper. Add chicken; stir well. Pour into a well-greased shallow 2-quart casserole dish. Top with pastry crust. Cut slits to allow steam to escape. Bake at 400° for 40 minutes or until the crust is golden brown.
Mix in blender. Put in pie pan and bake at 375° for 45 minutes or until done. This makes its own crust; you do not need a pie crust. Very easy made and very delicious.
Mix all ingredients together, putting aside 6 to 7 cookies for top of the salad when all is combined.