HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer onion and green pepper in a little water in skillet. Add beef and brown. Add macaroni, tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes, until macaroni is cooked to suit your taste, adding more water as needed to keep from sticking and getting too dry. Serves 6.
Beat yolks good; add water and beat again. Gradually add sugar, then vanilla. Sift flour, baking powder and salt 4 times and gradually add to mixture. Beat egg whites stiff with cream of tartar and fold into mixture. Bake in ungreased tube pan for 300° for 1 hour.
Cook and slice squash and onions in boiling water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrot. Combine with squash and onions, folding gently. Reserve 1/4 cup croutons. Combine remaining with melted margarine and place in greased 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle 1/4 cup croutons over vegetable mix and bake at 350° for 25 to 30 minutes or until heated through.
Cream together the cream cheese and sour cream. Add sugar. Mix some more. Add milk and vanilla until smooth. Pour into a 9-inch graham cracker pie shell.
Heat oven to 350°. In large mixer bowl beat margarine, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt. Add to sugar mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Yields about 4 dozen cookies.
Bring milk to a boil; add rice and sugar. Cook over low heat until done, 1/2 hour to 45 minutes. Stir occasionally. While that is cooking, in another bowl, beat egg yolks, beat egg whites and set aside. Remove rice mixture from stove; add egg yolks and vanilla. Return to low heat until it bubbles and thickens. Fold in egg whites; cook until egg whites are all folded in. Transfer to another bowl.
Wash mushrooms and remove stems from caps. Melt margarine in skillet over medium heat. Stir in Worcestershire sauce, pepper, salt and Tabasco sauce. Increase heat to medium high. Cover and cook, stirring frequently, for around 20 minutes.
Mix all together and bake as needed. Rest will keep in refrigerator for 6 weeks. Can be frozen. Bake about 20 minutes at 375°.
Cook in casserole for 1 to 1 1/2 hours or crock-pot for 3 to 4 hours.
Cream margarine or butter and sugar well, add molasses and buttermilk. Beat eggs and add to first mixture. Next, add the All-Bran. Then add flour with baking soda, baking powder and salt (sifted together). Pour into greased bread pan. Bake for 1 hour or more in 350° oven until done.
Mix each jello separately, using less water than package directs, and put in 8 x 8-inch pan each color. When set, cut in 1/2-inch cubes. Soften gelatin in 1/4 cup water for 5 minutes, then add 1/2 cup hot water. Add pineapple juice; let set until soupy. Whip the cream, sugar and vanilla. Add pineapple. Add to gelatin mixture, then add cubed jellos. Save a few for garnish.
Whisk the soy sauce, sesame oil, vinegar and a generous amount of pepper in a medium bowl. Mix in the garlic. Pour over your favorite beef (flank steaks, chuck roast, etc.), turning to coat all sides. Cover and refrigerate for at least 4 hours or overnight, turning the steaks occasionally. Now the beef is ready for your grill or broiler.
Cook onion and apple in small amount of boiling water for 5 minutes. Drain. Mix all ingredients. Bake, uncovered, at 375° for 1 to 1 1/4 hours.
Saute onions, garlic and celery seed in butter. Add mushroom soup and chicken broth. Simmer 45 minutes. Cook and drain spaghetti. In greased baking dish, layer spaghetti, chicken sauce and cheese, ending with cheese. Bake at 350° for 45 to 60 minutes or until heated thoroughly. This makes a large amount.
Mix cake mix by directions on the box. Add the small box of pudding mix and blend. Fold in the mandarin oranges and bake.
Bring to boil the sugar, cream margarine. Cut heat to medium; stir 7 minutes. Turn off heat and add marshmallows, vanilla and peanut butter. Stir well. Pour into greased 13 x 15-inch pan. Let get cold and cut into small squares.
Combine in blender the first 4 ingredients. Add apricots, dates or fresh strawberries. Blend until smooth, adding honey or a touch of sugar for taste. Pour into two 8 ounce glasses and serve with shredded coconut sprinkled over the top.
Mix until soft dough forms. Lightly grease cookie sheet. Smooth dough into a ball and knead 20 times on a lightly floured surface. Pat dough on bottom and sides of pan.
Drain pineapple and mandarin oranges. Keep juice. Add enough water to juice to make 1 cup. Set aside.
With mixer, whip the cream cheese until smooth. Add sour cream. Take boudin out of casing and add to cheese mixture with spoon or spatula until well blended. Serve with Sociables crackers or large dip Fritos.
Preheat the oven to 350°. In a large skillet, heat the oil over medium heat. Add the onion, red pepper and garlic and cook, stirring often, until softened, about 5 minutes. Add the brown rice and cook, stirring, until the rice turns opaque, about 2 minutes. Stir in the vegetable bouillon, tomato juice, salt and cayenne and bring to a boil. Transfer to a 2-quart baking dish. Stir in the artichoke hearts. Cover tightly and bake until the liquid is absorbed and the rice is tender, about 1 hour. Stir in the chickpeas, peas or broccoli and olives. Cover and bake, just until heated through, about 5 minutes. Garnish the paella with the lemon wedges so each guest can squeeze on lemon juice to taste. Serve immediately. Makes 4 servings.
Combine ground beef, onion, egg, milk, bread crumbs, salt and pepper. Shape into 12 meatballs. Brown in hot oil in skillet. Remove excess fat. Combine remaining ingredients and pour mixture over meatballs. Simmer over low heat 10 to 15 minutes. Turn often until meatballs are well glazed. Serve with rice, mashed potatoes or noodles!
Mix all ingredients together (mixes easily). Put in casserole dish and bake at 350° until slightly brown or heated through (about 20 minutes).
Cook rice mix according to package directions and set aside. Cook sausage, ground beef and onion over medium heat, stirring to crumble. Drain off drippings. Add rice, mushrooms, water chestnuts and soy sauce. Stir well. Spoon into an ungreased 2-quart casserole dish. Cover and refrigerate overnight. Remove and allow to set at room temperature for 30 minutes. Sprinkle almonds. Bake, uncovered, at 325° for 50 minutes.
Dump all together and mix well. Put	into a covered bowl. For each cup hot cocoa, put 1/3 cup of this mixture in cup. Fill with water and heat in microwave.
Preheat oven to 350°. Trim crusts from bread. Fit bread into 9 x 13-inch pan. Brown sausage; drain. Stir in mustard. Spoon over bread. Sprinkle with cheese. Combine eggs, half and half cream, salt, pepper and Worcestershire sauce. Pour this mixture over bread, meat and cheese in pan. Bake at 350° for 25 to 30 minutes. May be made a day ahead. Cover with foil and refrigerate. Cook same as above with foil on. Serves 6 to 8.
In a mixing bowl, beat cream cheese and concentrate until smooth. Fold in marshmallow creme. Serve with fruit. Store in refrigerator. Yields: 2 cups.
Brown ground beef with onion and green pepper. Drain well. Add sauce. In a large casserole sprayed with nonstick cooking spray, layer meat, cabbage and cheese. Continue to layer until all ingredients are used. Cover and bake at 350° until cabbage is tender, about 1 hour. Serves 4 to 6.
Spray casserole dish with Pam. Pour rice in dish. Slice butter and put on top of rice. Dump onion soup and consome soup (do not stir). Wrap in foil. Bake at 350° for 1 hour.
Mix cool whip with cream cheese slowly and add in pistachio pudding. Then add pineapple, fruit cocktail, and marshmallows. Chill and serve.
In skillet saute green pepper, onion and garlic in olive oil until tender. Stir in herbs, rice, chopped tomatoes, salt, pepper and water. Bring to a boil over moderately high heat. Cover and cook over low heat for 20 minutes or until rice is done. Yield: 6 servings. Carbohydrate 22 g, protein .5 g, fat 5 g, calories 134.
Make the pudding as directed. Drain pineapple and add to the pudding. Add Cool Whip after pudding has chilled. Place in a 9 x 13-inch pan. Chill overnight.
Place 1/3 of noodles in casserole. Add 1/3 can of tuna and 1/3 can soup. Repeat layers twice more. Cover with milk and bake until done (about 1 hour) at 350°.
Melt butterscotch morsels over hot (not boiling) water in double boiler or in microwave. Add noodles and peanuts. Drop by teaspoonfuls onto waxed paper. Let cool for 20 to 25 minutes.
Split bacon slices in half lengthwise, enough for number of bread sticks desired. Roll bread sticks in cheese in a shallow dish or plate. Wrap bacon slices around sticks in a spiral fashion. Roll in cheese again. Bake in moderate oven, on rack over baking sheet or pan, for about 15 minutes, or until bacon is crisp.
Combine first 4 ingredients. Boil 1 minute. Pour over chopped vegetables, stirring well. Keeps well in refrigerator for about 3 weeks.
Spread cream cheese in bottom of pie plate. Cover cream cheese with chili, then pour salsa over chili and top with grated cheese. Bake in a 350° oven for 15 to 20 minutes, or until cheese is melted and mixture is bubbly. Serve with tortilla chips.
Combine all ingredients in heavy 2-quart saucepan. Cover; simmer for 20 minutes. Stir occasionally. Serve over hot cooked spaghetti. Serves 4 to 6.
Preheat oven to 400°. In a large saucepan, heat together sausage and shredded cheese. Stir until cheese is melted. Stir in Bisquick until smooth. Cool. Chill for 30 minutes for ease in handling. Shape into small balls. Place on ungreased baking sheet. Bake at 400° for 8 to 10 minutes. Remove. Place on paper towels to drain. Serve warm. (Freezes well after baking; reheat in slow oven.)
Slice pork into 1/4-inch thick strips. Thread onto bamboo skewers. Put in shallow pan. Blend all ingredients in saucepan, stirring until sugar dissolves. Pour over skewers for 30 minutes. Broil 3 minutes on each side.
In large bowl, combine first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Brown meat and onion until light in color. Add milk, soup and chiles. Mix well and then pour over Doritos in an electric skillet and top with cheese. Put lid on skillet and heat at medium until mixture bubbles and cheese is melted.
Mix all and place into a double boiler; add 1 quart more water. Cook until thick. Use more water if necessary. Beat mixture with an egg beater. You may want to add a teaspoon to glycerin to make it more pliable and 1 cup talcum to give it a pleasant smell and better texture. Separate mixture and mix in powdered paint for colors.
Cream butter; gradually cream in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add extracts to milk; mix well. Add flour alternating with milk, beginning and ending with flour. Place batter in greased and floured tube pan. Place in cold oven at 325°. Bake for 60 minutes or until done.
Scald milk. Stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator for 3 days. To use, cut off amount needed and shape as desired.
Heat oven to 425°. Cook and stir meat and onions in skillet until meat is brown and onions are tender. Drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, the basil and oregano. Heat to boiling. Boil and stir 1 minute. Pour into ungreased 13 x 9-inch baking pan. Arrange cheese on top. Beat eggs, milk, oil, 1 cup flour and salt until smooth. Pour over cheese. Bake until puffy and golden brown, 25 to 30 minutes. Serve hot.
Wash strawberries; cut in small pieces if they are large. Spread in shells. Mix cornstarch and sugar. Add water and cook over low heat until it thickens, stirring occasionally. Set aside just to cool briefly. Add jello to this mixture. Pour over strawberries evenly. Chill. Serve with whip cream or ice cream.
Mix all ingredients together and simmer in heavy bottomed saucepan for 1/2 to 1 hour. Will keep two weeks under refrigeration.
Combine all ingredients and toss. Serve in chilled bowl or mound salad in lettuce cups and garnish with cherries.
Pour the sugar into the rhubarb; let stand at least 10 to 12 hours. Pour rhubarb mix and berry pie filling into large pan; bring to boil, stirring often. Remove from heat; add Jell-O, stirring until dissolved. Fill containers, leaving 1/4 to 1/2 inch for expansion and freeze. Makes about 10 cups.
Cream butter, shortening and brown sugar thoroughly. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating thoroughly after each addition. Combine baking powder, salt and flour. Add alternately with milk to creamed mixture, beginning and ending with flour. Add vanilla and nuts. Blend well. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake tests done. Cool cake for 15 minutes before removing from pan. Dust with powdered sugar before serving, if desired.
Brown the meat and drain. Combine meat with soup mix. Pour into a casserole dish. Mix in green peppers. Make mashed potatoes and mix in sour cream and butter. Layer on top of meat mixture. Sprinkle cheese over top. Bake at 350° for 20 minutes.
In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12-inch round serving platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread on top of bean mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with tortilla chips.
Cook first 3 ingredients until thick and clear. Cool. Beat egg whites until it mounds; gradually add sugar and add cooked cooled cornstarch mixture until meringue stands in stiff peaks. Place over pie and bake as directed.
Cook spaghetti in chicken broth. Place in casserole dish with chicken. Add soup, sauteed onions, chilies, tomatoes and cheese. Bake at 325° for 45 minutes.
Mix in a large mixing bowl all ingredients except chips. Place in a 9 x 13-inch pan. Sprinkle crushed potato chips on top. Bake at 350° for 45 minutes.
Put salt, onion and cabbage in water. Boil just enough to wilt cabbage. Drain and place half of hot cabbage in a generously buttered baking dish. Cover with a layer of 1/2 cup grated cheese. Then top with 1/2 cup cracker crumbs. Repeat all 3 layers, ending with cracker crumbs. Dot with margarine and carefully pour in milk to cover crumbs. Bake in 400° oven for 25 to 30 minutes or until casserole is bubbling and light brown.
You can omit the cornmeal and use 1 cup flour instead, for regular pan cakes.
In a large bowl, beat eggs with milk, poultry seasoning, salt and pepper. Add chicken pieces; refrigerate 1 hour. In a plastic or paper bag, combine crushed cornflakes and biscuit mix. Add chicken, a few pieces at a time; shake to coat well. Place on a baking sheet and refrigerate chicken for 2 hours. Heat 1 1/2 to 2 inches of oil in a large saucepan or deep-fat fryer to 375°. Fry chicken in batches without crowding, turning, 5 minutes a side, until browned and crisp. Remove chicken; drain on paper towels. Sprinkle lemon juice over chicken before serving. Serves 4 to 8.
Mix all ingredients well. Bake at 350° for 30 minutes to 1 hour. Shake pie to see if it is done in center.
Cook 2 tablespoons butter, onion and celery until clear. Mix chicken broth and mashed, cooked cauliflower with first 3 ingredients. Put flour in melted butter; mix. Take off stove and add cream. Cook until thick. Add to all other ingredients. Cook all together and serve in bread bowls.
Fry potatoes in skillet with 2 tablespoons butter. Add green pepper and onion. Fry until potatoes are done. Use medium heat.
Mix 1st three ingredients and pour in churn. Fill the rest of churn with 2% or whole milk.
Combine tomatoes, mushrooms and onions. Mix the rest of the ingredients together. Pour over and stir. Chill for a couple of hours before serving.
Place asparagus spears in a large skillet; add boiling water and salt. Cook for 5 to 7 minutes or until tender. Remove asparagus and keep warm. Drain cooking liquid, reserving 1/2 cup in a small saucepan. Combine cornstarch and cold water; stir into liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Stir in butter until melted. Spoon over asparagus; sprinkle with sesame seed and serve immediately. Serves 6 to 8.
Butter 9 x 13-inch pan. Crush cheese chips on bottom of pan. Mix chicken breasts, soups, chilies and sour cream; layer over chips. Top with Cheddar cheese. Bake at 400° for 30 to 45 minutes.
Mix all ingredients in bowl except unbleached flour. Let it sit under cover for several hours. Gradually add unbleached flour, kneading dough until it is smooth. Let it rise for 2 hours. Punch down, divide in 16 pieces. Roll each and place on cookie sheet. Let rise 30 minutes. Bake in 375° oven for 15 to 20 minutes.
Work flour, salt and shortening together until mixture is like coarse meal. Beat egg and water together and add to flour mixture, mixing well. Divide into portions. Roll portions very thin and cut into narrow strips, then into short pieces. Drop into boiling broth. Simmer a few minutes, then add the 1/2 cup milk. Heat well, but do not allow to boil. May add black pepper.
Melt butter in large heavy saucepan. Add peanut butter, sugar and cracker crumbs. Mix and press into pan. Melt Hershey bar and pour over top. Let cool. Cut into squares.
Beat eggs in small bowl; blend in sugar and melted margarine. Combine flour, cocoa and salt. Add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie pan. Bake at 350° for 25 to 30 minutes. Cool. Cut into wedges. Serve topped with ice cream and hot fudge sauce. Makes 6 to 8 servings.
Bake cake mix according to package. Let cool and crumble in large bowl. Pour milk over cake. Top with Cool Whip. Crumble candy bars on top.
Thaw spinach and squeeze out all water. Stir all ingredients together. Serve with crackers.
Mix oil and sugar; beat well. Add eggs and blend. Sift dry ingredients 2 or 3 times; add to mixture, blending thoroughly. Add carrots, small amounts at a time; blend well. Bake for 1 hour in tube pan at 350°. (Grease and flour pan before pouring cake mixture into it.)
Cook lima beans as directed on package. Combine all ingredients and bake in 350° oven for 35 to 40 minutes.
Melt butter over low heat; add salt and pepper. Blend in flour and remove from heat. Add milk and then return to a medium heat, stirring constantly, until mixture thickens and bubbles. Add cubed cheese (cube 3/4 of the cheese) and stir. Cheese does not have to melt. Remove from heat. Layer macaroni and cheese sauce; if sauce is too thick, then add more milk, in Dutch oven or roasting pan. Take the remaining cheese and slice thinly. Place on top of the macaroni and cheese sauce. Bake, uncovered, at 350° for 35 to 40 minutes.
Combine Parmesan, parsley, oregano, garlic and pepper; mix well. Dip chicken breasts into butter, then into cheese mixture to coat well. Place in a large shallow baking dish. Drizzle any remaining margarine over chicken breasts. Bake in 375° oven for 25 minutes or until chicken is tender. Serve at once.
Preheat oven to 350°. Generously grease a 9 x 13 x 2-inch pan.
Soak the chicken in 2 c. cold water with 2 tsp. salt for 20 minutes. Drain, rinse off and pat dry. Place in a baking pan (the chicken should fit tightly in pan). Mix all the other ingredients together and pour over chicken; let sit for 20 minutes. Bake at 400° on the lower oven rack until tender. Remove from oven, cover the pan and let sit for 15 minutes. Serve on rice or noodles.
Boil the potatoes with ham. Cook onion and celery separately until tender. Add to potatoes. Add butter and milk. Add grated cheese for topping.
Put milk and canned milk in heavy 4-quart pan. Add butter or margarine. Heat until real hot, but not boiling. Debone salmon; remove skin. Crumble salmon real good. Add to milk mixture. Leave heat on for a few minutes, but do not boil. Add salt and pepper. Serve with saltine crackers or oyster crackers.
Place margarine in pan. Melt, then stir in flour, cocoa powder, sugar and salt. Add milk and stir over medium heat until thick as desired.
Cream oleo and sugar. Add eggs and vanilla and mix well. Add flour; mix. Spread 3/4 batter on a greased and floured cookie sheet, 18 x 12 x 1-inch. Make it a little higher on the sides of the pan. Spread 2 cans of pie filling over all. Drop the remaining batter here and there over all. It spreads and makes its own design when baked.
Preheat oven to 350°. Grease cookie sheet. In large bowl, cream brown sugar, butter, egg and vanilla.
Melt margarine in a 9 x 12-inch baking dish. Combine milk, flour and sugar and mix thoroughly; add to the melted margarine. Add peaches and do not stir. Bake at 375° for approximately 40 minutes or until browned. Top with whipped cream or vanilla ice cream, if desired. Makes 8 servings.
Saute onion in margarine in 2-quart saucepan. Add broth, milk and cheese. Stir in vegetables, ham and pepper; cover. Cook until thoroughly heated, stirring occasionally.
Layer in glass 13 x 9-inch dish. Chill and serve with Fritos scoops corn chips.
Mix first five ingredients, then add the last five and mix well. Pour into two greased 1 pound coffee cans. Cans will be about half full. Bake one hour at 350°. Remove from oven and lay cans on their sides for ten minutes, then remove.
Drain hearts. Keep water from hearts in a separate dish. Mash hearts. Add bread crumbs, garlic, cheese and oil. Mix egg with artichoke water. Mix all together and press into pan. Sprinkle with bread crumbs and cheese. Bake for 30 minutes at 350°. Let cool and cut into squares.
Mix butter, flour and nuts and press in pan for crust. Bake 15 minutes at 350°. Cool. Mix cream cheese, powdered sugar and Cool Whip and pour into cooled crust. Mix 7-Up, cornstarch, sugar and Jell-O and cook until thick. Cool and add peaches and pour on top of pie.
Dissolve yeast in 1 cup of warm water in a large bowl. Add sugar, salt, egg and shortening. Add one cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth. Scrape batter from sides of bowl. Cover. Let dough rise in warm place until double in size, about 30 minutes. Stir down batter. Turn onto floured surface. Divide into 12 equal parts. Shape each into smooth ball with lightly greased fingers. Place in a greased square pan. Let rise until double the size. Bake in a 400° oven for about 15 minutes. Makes 12 rolls.
In a saucepan, bring to a boil the water and margarine. Remove from heat and stir in flour. Using a wooden spoon, mix until smooth and soft batter forms. Cool for 5 minutes; add eggs, one at a time, stirring well after each egg. After fourth egg is added, keep stirring until no sign of fluid remains. Using a rubber spatula, spread batter into a lightly greased 9 x 13-inch flat baking pan. Bake at 400° for 30 minutes. Cool completely. In large mixing bowl using a hand mixer, combine milk and pudding until pudding starts to set. Mix in cream cheese. Using spatula, spread mixture over crust, letting edges show. Spread Cool Whip on top of pudding. Top with chocolate fudge. Refrigerate overnight.
Sift together flour, sugar and salt. Bring to boil margarine, hot water and cocoa; then add to flour and sugar mixture. Add soda, buttermilk, eggs and vanilla. Bake on cookie sheet 20 minutes at 350°.
Cream sugar and butter. Drain juice from pineapple; do not drain juice completely dry. Add pineapple, diced or miniature marshmallows and diced bananas; mix all ingredients well. Line sheet pan with vanilla wafers. Pour in mixture. Crumble remaining wafers and spread on top. Serve with or without whipped cream.