HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Melt butter in 2-quart saucepan. Cook onions in butter until soft. Dissolve bouillon cubes in boiling water. Salt and pepper to taste. Add onions to liquid. Cook over low heat 10 minutes. Pour in earthenware bowls. Place toast on top and sprinkle with cheese. Bake 20 minutes or until cheese melts.
Spread crescent rolls out over round or square pan (fit best you can). Cover rolls with sausage, hash browns (uncooked), Cheddar cheese and vegetables of choice. You can cover and refrigerate overnight before cooking. Beat eggs, milk, salt and pepper and pour over pizza. Bake at 375° for 30 minutes. Cut into squares to serve. Serves 8 to 10.
Wash steak and pat dry. Place in baking dish that has been sprayed with Pam. Sprinkle lemon juice over meat. Mix remaining ingredients; spread over meat. Dot with butter, if desired. Bake at 350° for 40 to 45 minutes, or until done.
Drain pineapple and oranges well, reserving liquid. Refrigerate fruit. Cook pasta until tender. Drain. Make custard of fruit juices, salt sugar and flour. Mix custard and pasta and refrigerate overnight. Combine fruits and whipped topping. Add to pasta when ready to serve.
Beat egg yolk until a lemon color. Beat egg whites. Add egg yolk, sugar and flour. Add hot water and 1 teaspoon vanilla. Add stiffly beaten egg whites last. Bake in a well-greased pan in 350° oven.
Brown chicken on all sides in butter in a large skillet. In a separate pan, combine chicken stock, rice, mushrooms, onions and salt. Simmer rapidly for 5 minutes. Stir almonds into rice mixture and pour into a 2-quart casserole. Top with browned chicken pieces. Cover and bake at 325° for 45 minutes or until done. Serves 4 to 6.
Roll washed drummettes or wings in cornstarch. Dip in egg. Fry in oil until golden brown. Layer wings or drummettes in 13 x 9 x 2-inch pan. Combine all other ingredients together. Pour over chicken. Bake uncovered in 375° oven for 45 minutes to 1 hour or until dressing sticks to the chicken and chicken is glazed.
In large bowl cream together butter, oil and sugar. Add eggs; beat one at a time. Blend in vanilla and milk. Sift together flour, soda, powder, salt, cocoa and cinnamon and add to first mixture. Mix well. Add zucchini; stir well. Turn into 9 x 13 x 2-inch greased and floured pan. Sprinkle on top nuts and chocolate bits. Bake at 325° for 45 minutes or until done.
Grease 9 x 13 pan. Sprinkle butterscotch pudding directly from package evenly over bottom of pan. Sprinkle pecans evenly over bottom of pan. Arrange rolls in pan leaving space between rolls for rising. Combine melted margarine and brown sugar. Pour over top of frozen rolls, the mixture will be very thick. Place in cool oven overnight. In morning after rolls have risen, bake at 350° for 15 to 20 minutes or until tops of rolls are brown.
Melt margarine in 3-quart saucepan; brush sides of pan. Add evaporated milk and sugar. Cook over medium high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. Cook an additional 12 minutes to soft-ball stage (236°). Remove from heat. Add chocolate, Marshmallow Creme, vanilla, nuts and cherries; stir until well blended. Pour into buttered 13 x 9 x 2-inch pan. When firm, cut into 1-inch squares. Makes 117 pieces or about 4 pounds.
Line bottom of 9-inch spring-form pan with circle of aluminum foil. Insert bottom into ring of pan. Cut strip of wax paper to fit all around inside of ring and rising a bit higher than top. Stand wax paper all around inside of ring until paper meets. Scotch tape together. Dissolve each package of gelatin separately using listed amounts of hot and cold water. Place first bowl of Jell-O in refrigerator to thicken (not set). When thickened, remove from fridge (put next bowl in fridge) and using electric mixer, beat until fluffy and about doubled in volume, then pour into the prepared spring-form pan. Refrigerate; chill until firm but not set. Repeat this procedure with each flavor allowing one to thicken, while one is being beaten. When all favors are layered, place pan in fridge overnight to set. Next day, remove outer ring first, then placing knife between paper and cake slowly remove wax paper. Lift cake off pan bottom and place on serving plate. Prepare one package of Dream Whip according to directions and frost cake. Refrigerate until serving.
Core, but do not peel apples. Take seeds out of orange (do not peel). Grind all together and add sugar. Let stand at least 12 hours to ripen before using.
Cream shortening, sugar, flour and milk. Add beaten egg whites. Add salt, baking powder and vanilla. Mix well. Add nutmeats and mix well. Bake as a solid cake or in layers. Bake at 350° until toothpick comes out clean or cake springs back when touched with finger. Ice if desired.
Melt chocolate with margarine over low heat, stirring until blended. Remove from heat and blend in milk. Mix sugar, salt and cornstarch thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts, sprinkle over filling. Bake at 375° 45 minutes or until puffed.
Saute chicken and onions with thyme in melted oleo in large skillet until lightly browned, about 5 minutes. Add cornstarch and stir until blended. Stir in broth, milk, green beans, carrots, salt and pepper. Bring to a full boil, stirring frequently. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve.
In large bowl, combine all ingredients except chicken. Add chicken wings; toss to coat well. Cover; refrigerate at least 2 hours or overnight. Place chicken wings and marinade in single layers in 15 x 12-inch jelly roll pan. Bake at 400° for 45 minutes, basting occasionally. Makes 4 servings.
Cream together butter, cooking oil, powdered and white sugar. Add eggs and vanilla and mix well. Sift together the dry ingredients and add to creamed mixture. Drop by teaspoonfuls onto ungreased baking sheet. Bake 12 minutes at 375°.
Combine ingredients and pour in 9 x 13-inch pan. Bake at 350° approximately 35 minutes.
Dissolve bouillon cubes in boiling water in a large soup pot. Stir in chicken and cumin. Simmer over low heat for 2 hours.
Mix cream cheese and sugar with Cool Whip. Cap strawberries, cut in pieces; add glaze and set aside. Cut cake in half; tear in small pieces. Put in bottom of 13 x 9-inch pan. Cover with cheese mixture. Add other 1/2 of cake. Add berry mixture. Refrigerate overnight.
Place meat, onion and garlic in large heavy frypan or Dutch oven. Cook until light colored. Add oregano, cumin seed, chili powder, tomatoes, hot pepper sauce, salt and hot water. Bring to boil. Lower heat and simmer about 1 hour. Skim off fat during cooking.
Mix and press first 3 ingredients in a 9 x 13-inch pan. Combine and beat margarine, cream cheese, eggs and sugar until fluffy. Spread over crust. Bake at 350° for 20 minutes. Cool.
Place peaches in pastry lined pan. Sprinkle with sugar and nutmeg. Beat together egg and cream. Pour over peaches and sugar. Mix the brown sugar, flour and butter until crumbly. Sprinkle over the top. Bake at 425° for 35 to 45 minutes. Serve slightly warm with ice cream.
Mix powdered sugar, crackers and oleo and press in 9 x 13-inch pan. Mix Cool Whip, sugar and cream, cheese. Spread on graham crackers. Top with cherry pie filling.
Preheat oven to 225° to 250°. Pop corn (air popper is best). Set aside in large roaster or pan. Mix butter, sugar and syrup in large pot. Cook to a rolling boil for 5 minutes. Remove from heat, stir in vanilla and baking soda; mixture will foam. Pour over popcorn and mix until well coated. Bake for 1 hour, stirring every fifteen minutes. Remove from pans and store in covered containers.
In large glass bowl, combine peppers and boiling water. Let stand 1 hour. Heat oil and saute garlic, onion and spices for 3 minutes. Remove peppers from water and run through food processor. Return to water; add other ingredients and then place all ingredients in stainless steel pot. Bring to a boil; reduce heat and simmer 2 1/2 hours, adding water as necessary until towards the end when you get the final thickness desired. Remember the sauce will thicken a little when cold. Place in refrigerator for storage. It will keep 4 to 6 weeks. You can also can it and water bath for 15 minutes.
Dissolve gelatin in hot water. Wash unpeeled orange; quarter, seed it and grind or food processor chop it with rind. Fold cranberry sauce into gelatin, stirring to break up lumps. Add ground orange, chopped apples and grapes. Pour into mold; chill until firm. Serve on crisp lettuce for 4 to 6.
Cut up cabbage, onion, celery and ham finely. Steam with grated carrot, using very little water. Cook Rice-A-Roni as directed on package. Combine with cabbage mixture and add bouillon. (Can be used as egg roll mix.) Serves 6 to 8.
Saute mushrooms and onions in margarine. Add soup, cheese, soy sauce, pepper sauce, salt and pepper. Cook in double boiler, stirring constantly. Add beans and water chestnuts; mix thoroughly. Place in casserole dish and sprinkle with almonds. Bake 20 minutes at 325°.
Peel avocados and mash with fork in medium bowl. Stir in tomatoes, onion, juice, garlic powder and salt. Refrigerate with the avocado seed in the mix (to keep guacamole from turning dark).
Grease and flour a 10-inch fluted tube pan. Set aside. In a large mixing bowl, stir together flour, nonfat dry milk powder, soda, baking powder, salt, cinnamon and cloves. Set aside.
Prepare lobster by removing vein and sac near the head. Remove from shell and slice into 3-inch pieces. Sprinkle with 1 tablespoon of the lemon juice and set aside. Peel and slice mangoes. Place in a bowl with onions and chopped mint. Mix the cream and lemon juice together and pour over the mangoes. Add the lobster, season with the remaining lemon juice, salt and pepper. Serves 4 to 6.
Spread chips out on plate in single layer. Layer crab meat, then cheese and sprinkle with paprika. Microwave just until cheese melts, about 30 seconds to 1 minute. Makes about 2 or 3 platefuls of nachos.
Season meat with garlic, onion and celery salt overnight in refrigerator. Roast meat in baking pan at 275° for 1 hour per pound. Cover meat with foil while baking. Slice meat thin on the diagonal. When done, mix remaining ingredients and pour over roast.
Mix together (may have to mix with fingers). Form into log on wax paper. Chill and slice.
Unroll crescent rolls on large cookie sheet. Pinch together and bake according to directions. Cool. Mix sour cream, cream cheese, mayonnaise, dill, garlic powder and onion. Spread over cooled crescent pastry. Top with onions, broccoli, cauliflower and green pepper. Cut crust into large pieces.
Fry rice and chopped onion in butter until browned. Add water, salt, pepper, stewed tomatoes with juice and chopped green pepper which is optional and mostly for looks. Put on to cook (low) 30 minutes. Do not remove lid while cooking. When finished, if you desire it a little hotter, add juice from Ro-Tel.
Grease a 9 x 13 x 2-inch oblong Pyrex. Mix dry ingredients together first, then add eggs and oil. Then fold in the sliced zucchini, onions and parsley. Mix well. Spread in Pyrex. Bake 15 minutes at 350°. If not brown, turn on broiler until brown, but watch carefully.
Combine first 6 ingredients in a blender along with 1/4 cup of salad oil. Mix well on medium low speed. Slowly add remaining oil in a thin stream until mixture is thick and creamy. Tastes great with carrots, celery, green pepper or any other vegetable. Makes 2 cups.
Mix the Jell-O with the boiling water. Add the 7-Up. Refrigerate until thick. Stir in the pineapple and mandarin oranges. Refrigerate until firm.
Heat oven to 325°. Grease bottom only of 13 x 9-inch pan. In a large bowl, combine cake mix, brown sugar, peanut butter and margarine at low speed until crumbly. Add milk and egg; stir until blended. Spread in prepared pan. Sprinkle with peanuts. Press nuts into mixture.
Mix dry ingredients. Add onion, egg and enough milk to form a stiff dough that will drop easily off a teaspoon. Drop into deep, hot fat. Cook until golden brown. Yields 6 to 8 servings.
Cut margarine into dry cake mix. Mix in 1 beaten egg. You will have a crumbly mixture that will stick together with pressure. Press into bottom of a 9 x 13-inch greased pan.
Slice apples into medium baking dish, sprinkle with cinnamon and 1/3 cup sugar. Cream butter and rest of sugar. Add egg. Sift dry ingredients and add to batter. Batter will be thick, so spoon it onto the top of apples. Bake 10 minutes at 425° then 20 minutes at 350°. Makes 15 servings.
Wash tomatoes. Remove thin slice from stem end of each. Scoop out pulp. Save. Sprinkle inside of tomatoes with 1/4 teaspoon salt. Invert tomatoes to drain 30 minutes.
Place beef in roasting pan, fill pan half full with water. Sprinkle roast with salt, pepper and marjoram. Lay sliced onion and carrots over roast. Cover pan and roast meat in 350° oven for 3 to 5 hours. Refrigerate roast in juice overnight. Next day, slice roast thin, bring beef broth to a boil and add remaining ingredients. Simmer for 5 minutes. Carefully lay sliced beef in juice. Spoon juice over beef. Cover and heat in 350° until hot. Serve on buns or French bread.
Melt chocolate in microwave, then dip strawberries. Put on cookie sheet. Put in refrigerator. Takes about 20 to 30 minutes to harden. Enjoy!
Place meat in slow cooking pot. Cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika and mustard. Stir in water. Pour over meat. Cover and cook on low for 9 to 10 hours.
Dissolve the yeast in warm water. Heat milk, sugar, salt and oil to lukewarm. Add yeast and 1/2 of the flour; mix. Add egg and stir in remaining flour. Cover and let rise 20 minutes. Shape into rolls and let rise again. Bake at 400° until brown.
Heat oven to 400°. Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir over low heat until mixture forms a ball, about one minute; remove from heat. Beat in eggs, all at once. Beat until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheets. Bake until puffed and golden, 35 to 40 minutes. Cool away from drafts. Cut off tops and remove soft dough. Fill with cream filling and replace tops; dust with powdered sugar. Refrigerate until serving time. Makes 6 cream puffs.
Melt margarine. Add flour. Cook and blend. Slowly add clams and juice. Stir until smooth. Add milk. Stir to thicken. Add cheese; heat until melted. Serve over cooked pasta. Serves 4 to 6.
Combine soy sauce, garlic and ginger; add beef. Toss and set aside while preparing vegetables.
Pour melted margarine over chocolate chips and stir. Blend all remaining ingredients and stir into chocolate chip mixture. Pour into pie shell. Bake in a preheated oven at 350° for 30 to 40 minutes. Yield: 6 servings.
Mix sugar with cake mix. Mix well! Slowly mix ingredients until well combined, then beat at regular speed for 2 minutes. Pour into a greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes or until tested done. Cool in pan for 10 minutes. Take out and glaze hot cake or cool and shake powdered sugar over cake.
Beat eggs well. Add sugar and beat thoroughly. Blend in remaining ingredients. Turn into a 2-quart casserole dish. Bake at 350° for 30 minutes.
Cook until thick, then put 2 tablespoons butter and 1 teaspoon vanilla into mixture and boil in double boiler until thick. Pour into baked pie shell.
Mix well. Shape into about 6 balls. Bake in oven at 500° for 5 minutes.
Heat oven to 400°. Lightly grease 10 x 1 1/2-inch pie plate. Cook and stir ground beef and onion until beef is brown; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean (about 30 minutes). Let stand 5 minutes before cutting. Refrigerate any leftovers.
Cut eggs in half and remove yolks. Mash yolks and blend with mayonnaise, sour cream and mustard.
Blend shortening, sugar, egg and milk. Gradually stir in combined ingredients. Place small balls of dough on cookie sheet. Flatten and bake 5 to 7 minutes at 400°.
In a large skillet, cook ground meat and onion until meat is browned and onion is tender. Drain off fat. Stir in beans, soup, water, salt and pepper. Turn mixture into 1 1/2-quart casserole dish.
Make a syrup of the brown sugar, water and butter. Mix remaining dry ingredients and add enough milk to make a stiff dough. Drop rounded tablespoons of dumpling dough into boiling syrup. Boil until done, 12 to 15 minutes. Serve hot or cold.
Place rolls in 9-inch round pie plate. All points should go toward center. Press into plate. Sprinkle chips over crust (half). Top with mixture. Sprinkle with cheese and remaining chips.
Measure corn syrup and sugar in large saucepan. Cook over medium heat, stirring, until sugar is dissolved and mixture bubbles. Remove from heat. Stir in peanut butter. Add cereal and raisins; stir until well coated. Press mixture evenly and firmly into buttered 13 x 9-inch pan. Let stand until cool.
Preheat oven to 350°. Combine vegetables, soup, 1/2 cup cheese, sour cream, seasoning and 1/2 French fried onions. Pour into 1-quart casserole dish. Bake, covered, for 30 minutes or until vegetables are tender. Sprinkle remaining cheese and French fried onions in diagonal rows across top. Bake, uncovered, for 5 minutes.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove sauce from heat. (Add cheese or other flavorings at this point, if so desired.) Add onions and potatoes to sauce. Return to heat and cook until hot.
Mix sugar, eggs, vanilla, vegetable oil and pears together. Add dry ingredients. Put into two loaf pans and bake at 325° for 1 hour.
Shape in loaf and bake in loaf pan or iron skillet at 350° for 1 hour or until done. Just before it is completely done, you may sprinkle some catsup over it.
Boil first 5 ingredients for exactly 2 minutes (medium-high). Add vanilla, peanut butter and oatmeal. Stir in first mixture and quickly drop by tablespoons on wax paper or foil. If mixture gets too thick, add 1 to 2 tablespoons milk.
Bake cake as directed on box. While cake is still hot, punch holes in top with fork. Pour entire can Eagle Brand milk over top of cake. Follow with caramel, then fudge topping. Set and cool. After cooling, add coconut. Then add Cool Whip to cover top. Refrigerate until served. You can omit coconut, if desired. Also add nuts.
Sift dry ingredients together. Cut in shortening until fine. Pour in milk and knead lightly. Round up on a floured surface. Roll out or pat out until about 1/2-inch thick. Cut with biscuit cutter. Place in baking pan. Bake for 10 minutes at 450° (preheated oven). Brush tops with melted butter.
Crush Ramen in package. Boil in 2 cups water until tender. Drain. Blanch in cold water. Add seasoning packet and mix well. Add vegetables and Italian dressing. Chill.
Mix first 4 ingredients. Bake meat loaf at 375° for 1/2 hour. Put mashed potatoes and cheese on meat loaf and bake until cheese is melted.
Cut up chicken as for frying. Put olive oil in deep frying pan and heat gradually. Add garlic cloves. When garlic begins to color, lay in chicken and turn several times until golden brown all over; add peppers, cut in strips, and onions, sliced. Continue cooking until onions are colored. Add tomatoes, skinned and quartered, and rice; add water or stock sufficient to cover. Salt to taste and simmer until tender. Add more stock if necessary.
Preheat oven to 450°. Mix Bisquick and milk until soft dough forms. Roll 1/2 inch thick. Spread sausage over dough. Roll like jelly roll. Freeze for 1 hour. Slice into 48 slices. Bake 8 to 10 minutes until golden brown.
Combine cornstarch and 1/4 teaspoon salt. Add vegetable juice. Cook and stir until thickened plus 1 minute. Stir in remaining ingredients. Cover and chill. Makes 1 1/3 cups.
Mix sugar, flour and salt. Add corn syrup, eggs, evaporated milk, pecan pieces and milk. Mix well. Pour in pastry crust. Bake at 375° for 50 minutes (can double everything and pour into 3 bought crusts; bake at 350°).
Cook wiener pieces and other ingredients 1 hour in oven at 250°, stirring often. Serve hot in chafing dish with decorative toothpicks as servers.
Boil chicken until done. Save the broth. Debone chicken and put in bowl. Saute onion and pepper with stick of butter. Pour into bowl with chicken and add soup, Velveeta cheese and spaghetti which has been cooked in chicken broth. Mix all together. Put in baking dish and bake at 350° until cheese melts.
Sprinkle 2/3 cup of the coconut into bottom of crust; set aside. Spread remaining 2/3 cup of coconut in an even layer in a shallow pan. Toast at 350° for 7 to 12 minutes, or until lightly browned, stirring frequently. Cool.
Beat eggs at high speed with mixer. Beat in sugar, pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger and nutmeg. Mix well. Spread into greased and floured jelly pan. Bake at 350° for 15 minutes. Turn out onto towel with 10x sugar on it. Put 10x sugar on top of cake. Roll towel and cake up. Let cool and unroll. Spread with filling and roll.
Combine margarine, cake mix and 1 egg in mixer bowl; mix well. Press into 9 x 13-inch dish. Combine confectioners sugar, 2 eggs and cream cheese in mixer bowl; mix until smooth. Spread over cake mix layer. Bake at 325° for 40 minutes. Cool on wire rack. Cut into squares.
Beat peanut butter, butter, brown sugar, white sugar and vanilla in a large bowl until creamy. Beat in eggs and flour. Stir in 3/4 cup morsels. Spread in greased 9 x 13-inch baking dish. Bake in preheated 350° oven for 20 to 25 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle with remaining morsels. Let stand for 5 minutes; spread. Sprinkle colored sugar over melted chocolate. Cool in pan on wire rack. Makes 2 1/2 dozen.
Brown ground beef and drain. Pour beef in crock pot, add potatoes, carrots, peas, and onion. Mix tomato soup and water. Pour into crock pot. Cook 6 -8 hours on low or 4-6 hours on high.
Melt butter in large skillet. Add coconut and pecans; cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each shell. Drizzle 1/2 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each. Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing. Yields two 9-inch pies.
Mix all ingredients, one egg at a time. Fill buttered tins halfway. Bake 15 minutes on 400°, then lower heat to 350° for 20 more minutes.
Boil 13 cups water. Add sugar and jello. Stir until dissolved then cool. Add pineapple juice and lemon juice and freeze in ziploc baggies. When ready to use add ginger ale.
Brown meat slowly; spoon off fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles until tender; drain and rise. Combine remaining ingredients except the Mozzarella cheese. Place half the noodles in a 13 x 9 x 2-inch baking dish. Spread with half the cottage cheese filling. Add half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375° about 30 minutes. Let stand 10 minutes before cutting in squares; filling will set slightly. Makes 12 or so servings.
Mix all ingredients together in a large bowl. Dip chicken in bread crumb mixture. Bake in oven at 350°.
Mix the soup, milk and flour in large pan and cook. Add the cheese to the soup mixture, plus the mixed vegetables and chunk chicken. Stir well; heat through. Pour into pan; bake at 350° for 15 to 20 minutes.
Soak over night. Next day, mix in 1 cup self rising flour. Bake at 375 degrees. Check after 3/4 hour, could cook up to 1-1/4 hours.
Place all ingredients in covered casserole dish. Bake 2 hours at 350°. May cook in crock-pot on low, 3 to 4 hours. Stir occasionally.