HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and brown sugar together and remove from heat. Blend in pretzels and spread in a greased 13 x 9-inch glass pan. Bake for 10 to 12 minutes in preheated 350° oven. Cool and set aside. Mix together strawberry jello and boiling water until all granules are dissolved and then add cold water and strawberries. Let thicken slightly in refrigerator. Set aside. Whip together whipped topping, cream cheese and sugar. Spread over pretzel mixture. Top with strawberry mixture. Refrigerate and let firm before serving.
In a well-greased 9 x 13-inch glass dish or pan, layer cooked and shredded chicken in pan. Mix both cans of soup and milk in bowl; pour over chicken in pan. Sprinkle stuffing over mixture in pan. Take the reserved broth and pour 1 1/2 to 2 cups broth over mixture in pan. Bake for 1 hour in 350° oven.
Blend flour, brown sugar, crackers and soda. Add butter until mixture resembles coarse crumbs. Add coconut and vanilla; stir to blend. Press half of mixture in an 8 x 8 x 2-inch baking pan. Cover with pie filling and top with remaining crumb mixture. Bake at 350° for 30 minutes or until lightly browned.
Preheat oven to 350°. Lightly grease and flour bundt cake pan.
Cream the shortening, sugar and egg. Sift flour, baking soda and salt together. Pour enough hot boiling water into the cocoa to make a thin paste; fill cup with sweet milk. Add dry ingredients, alternating with cocoa liquid, to wet mixture. Add vanilla and vinegar. Bake in greased square cake pan at 350° for about 30 minutes, or until done.
Slice zucchini as desired. Salt and pepper to taste. Dip zucchini in an Egg Batter, then roll in flour and fry in hot oil.
Prepare meat. Add canned vegetables, drained if pasta prepared separately. Add paste and onion; heat to simmer. Add spices and simmer for 1/2 hour. (If pasta added before it is cooked, add with spices and simmer until pasta is soft, then cover and cook on low for another 1/2 hour.) Add prepared pasta and cook on low 15 to 20 minutes.
Melt butter and brown curry powder in it. Add onion, mushrooms, celery and apple to curried butter; mix thoroughly. Add beef broth and bring to just a boil. Add lite cream and milk. Return to a boil. Mix cornstarch and water; add to sauce until thickened. Salt to taste. Add diced, cooked chicken and heat. Serve over hot rice with condiments (raisins, sauteed onions, nuts, chutney, coconut, etc.). Serves 4 to 6.
Cut cheese in rectangles about 1/2-inch thick and 1-inch long. Cut	chilies into 2 strips and wrap around the cheese, securing with a toothpick or I leave the chilies whole and stuff the cheese, cut at an angle, down into the chilies. This is easier and less time consuming. Lay in a casserole dish and cover with sauce.
Scald milk and cool. Combine flour, sugar and salt. Cut in shortening. Dissolve yeast in water. Combine eggs with milk. Add yeast and liquids to flour mixture. Mix lightly until flour is moist. Do not knead. Divide the dough in 1/3; roll out like cinnamon rolls. Sprinkle cinnamon and sugar on rolled out dough. Place on cookie sheet and bake at 350° for 5 to 8 minutes.
Grind the venison with the bacon. Add the remaining ingredients. Mix well and form into patties. Cook until well done.
Cut fish into 3 servings. Sprinkle with salt. Place in a glass oven dish. Pour tomato sauce and lemon juice over fish. Sprinkle with cheese and dot with butter or oleo. Bake in a hot 400° oven until fish has browned lightly and fish flakes, about 25 minutes.
In saucepan, combine jam, vinegar, soy sauce, garlic and 1 teaspoon black pepper. Bring to a boil; boil 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Line a 10 x 15-inch baking pan with foil and grease the foil. Using a slotted spoon and reserving the marinade, place wings in pan. Bake, uncovered, for 30 minutes, turning once. Cook reserved marinade for 10 minutes; brush over wings and bake 25 minutes longer.
Mix meal, 2 tablespoons of flour, 2 eggs, 1/2 cup of milk and 3 tablespoons of oil. Beat until mixture is smooth. Pour into pan. Bake until brown.
Mix together dry ingredients. Add vinegar, oil and vanilla. Lastly, add the water. Mix thoroughly. Pour into a greased 9 x 13-inch square pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together and put in a 5 x 7-inch glass dish. Top with 1/2 cup chopped pecans, sauteed in 2 tablespoons butter. Sprinkle lightly with salt. Bake at 350° for 30 minutes. Serve hot with crackers.
In a large bowl, microwave cream cheese on High about 1 minute to soften. Stir in yogurt and brown sugar. Blend until smooth. Microwave on High for 3 minutes. Pour into pie crust. Microwave on 50% power for 5 minutes. Chill and garnish with chopped nuts or fresh fruit. Makes a 9 inch pie.
Brown pork in hot oil in large saucepan. Add 1 seasoning packet and remaining ingredients, except garnish. Cook 3 minutes. Garnish with tortilla strips and green onions. Serve immediately.
Wash and tear lettuce in small pieces. Add boiled eggs, sugar and mayonnaise; mix well. Add salt and pepper to taste.
Place cut up chicken in bottom of a 9 x 13-inch dish. Spread undiluted soup on top of chicken. Place prepared stuffing on top of chicken soup. Pour milk over casserole. Bake at 350° for 30 to 35 minutes.
Grind cranberries and orange; cover with sugar and set aside. Put water on jello and mix; set aside. Now mix all the ingredients together. Put in a mold and refrigerate.
Brown bacon (and sausage if using it) in a large frying pan with onion. Remove meat from pan. Add hash browns and green pepper. Cook until brown. Return meat to pan. Add eggs, cream cheese, grated cheese, salt and pepper. Turn frequently. Cook until eggs are set. Serves 8.
In a mixing bowl, mix all ingredients and pour into crust. Chill for one hour. Serve.
Cook penne in boiling, salted water, following package directions and drain. Heat oil in a large saucepot. Add onions and garlic and saute at low heat. Stir in tomatoes plus 1 can liquid. Break up tomatoes. Stir in paste, sugar and salt.
Beat egg whites; add baking powder, sugar, nuts (if desired) and Ritz crackers (crumbled coarsely). Spread in butter lined long pan, then add egg mixture. Bake for 20 minutes at 350°.
Spread crescent rolls on cookie sheet and bake at 350° until brown. Cool. Mix remaining ingredients together and spread on rolls. Chop fine and mix together 3/4 cup each of the following: green onions, cauliflower, carrots, green pepper, broccoli, celery, mushrooms, tomatoes and Cheddar cheese. Spread on top of the cream cheese mixture and press firmly.
Sprinkle sugar over finely chopped apples. Stir in remaining ingredients until blended. Bake in a greased loaf pan for 1 hour at 350°.
Combine all ingredients in a large pan. Heat thoroughly, but do not boil. Serve warm.
Cut eggplant in half lengthwise. Scoop out inside, being careful not to break shell. Cook pulp well in a small amount of salted water. Mash and season with black pepper to taste. Add cracker crumbs, cream and butter. Mix well. Pour into shells and sprinkle with grated onion, then grated cheese and paprika. Place in shallow pan with about 1/4-inch water. Bake thirty minutes at 350°.
Combine vanilla wafers and butter until moist. Press into the bottom of the container. Mix well cream cheese, beaten egg and powdered sugar. Spread on top of crust. Slice bananas on top of cream cheese mixture. Add crushed pineapple to top of bananas. Cover with Cool Whip. (May sprinkle top of Cool Whip with chopped pecans and dot with cherries!) Refrigerate overnight.
Quarter, core and chop the savoy cabbage. Steam in 4 to 5 cups of water until tender, then drain in colander and set aside.
Mix together and pour in a greased baking dish. Bake one hour at 350°, uncovered.
Beat margarine and sugars until fluffy. Add milk, eggs and vanilla; beat on slow speed. Add baking powder, baking soda, salt and flour. Add rolled oats and coconut until well blended. Last, add Rice Krispies. Bake at 375° for 9 to 10 minutes. (I use a No. 45 scoop, which is about 2 tablespoons.)
Mix and pour over softened sherbet. When mixed, pour on 2-quarts of ginger ale.
Mix all ingredients together except the almonds, potato chips and cheese. Put in a 9 x 13-inch baking dish. Sprinkle the almonds, potato chips and cheese on top and bake in the oven at 450° for 20 minutes until brown and bubbly.
In a bowl, mix Jell-O with boiling water until dissolved. Add in oranges, orange juice and pineapple. Pour into a 9 x 13-inch dish and refrigerate until set. Mix pudding according to package directions. Add Cool Whip and stir until smooth. Pour over the top of set Jell-O. Sprinkle cheese and nuts on top.
Cut meat into 1/2-inch thick pieces. Grease large skillet lightly with fat from meat. Brown meat thoroughly and season with salt. Push meat to one section. Add onions. Cook and stir until tender. Stir in broth, soy sauce and garlic. Cover. Simmer 10 minutes or until meat is tender. Add green peppers. Cover and simmer 5 minutes.
Mix well. Save some noodles to go on top. Bake in greased casserole 15 to 20 minutes at 350°.
Cream the butter, cheese, salt and sugar. Add eggs, one at a time. Add vanilla. Add flour, a little at a time. Mix well. Scour pan with steel wool. Rinse and dry. Spray with Pam. Start in cold oven. Bake 1 hour and 20 minutes at 325°.
Mix together and form into large meatballs. Place into 13 x 9-inch pan.
Soak chicken in oil for at least 1/2 hour before cooking; drain well. Mix spices together. Grill chicken 15 to 20 minutes on both sides. Turn and baste with lemon butter sauce; sprinkle with spices. Cook for 10 minutes. Turn, baste and sprinkle. Cook for 10 minutes. Turn, baste and sprinkle. Cook for 10 minutes. Entire cooking time should be from 1 hour and 10 minutes to 1 hour and 20 minutes, depending on how well done you want it. This is done on a Weber or covered barbecue.
Pour boiling water over bran, raisins and dates and set aside. Mix other ingredients except nuts in mixer. Stir in bran mixture and nuts. Bake in well-oiled muffin tins 15 to 20 minutes at 400°. Let cool in tins 15 minutes. Makes about 3 dozen.
Mix sugar and flour in a large bowl. Stir in corn. Add eggs and milk. Mix thoroughly. Pour into baking dish and dot with butter. Bake in a 350° oven until done (approximately 45 minutes). Corn will be fluffy and brown on top when done.
Put strawberry jello and pineapple mixed in refrigerator. Thaw strawberries and add Dream Whip to jello, pineapple mixture until whipped and blended. Cool in refrigerator again. Pinch up or poke cake and put mixture over cake.
Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic and 2 tbsp. Water. Cook until leeks are just golden, about 10 minutes. Add potatoes and both; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead.) Cool slightly. Cover and refrigerate. (Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper. 4-6 servings.
Cook ground beef and onions together. Cook noodles until tender. Mix cheese, English peas and mushroom soup together. Mix all ingredients together. Season to taste with salt and pepper. Put in a baking dish. Cook about 15 minutes at 350°.
Heat oven to 350°. Slice cookie dough into 1/4-inch slices. Place in ungreased 13 x 9-inch pan. With lightly floured hands, press dough over bottom and 1-inch up sides to form crust, pressing dough as thin as possible on sides of pan.
Brown beef, onion and green pepper in skillet. Drain. Add water, corn, soup and seasonings. Simmer 15 minutes. Pour into greased casserole dish, 13 x 9.
Spray Pam in large skillet. Brown meat. Combine milk and flour; add to meat mixture. Add mushrooms, peas, parsley flakes and pepper. Stir until it begins to thicken. Add noodles. Cook until thick.
In blender, blend banana, and juice concentrate until smooth. Remove half the mixture and set aside. Add 1 1/2 C water & 1 C sugar to mixture in blender. Blend until smooth. Place in large freezer container. Repeat with remaining banana mixture, water & sugar. Blend well. Add to container. Cover and freeze until solid. One hour before serving remove from freezer. Just before serving place in large punch bowl. Add pineapple juice and soda. Stir until blended. Garnish with orange slices. Yield 10 quarts, 60-70 servings.
Sift dry ingredients. Beat eggs with sugar. Add oil alternating sifted ingredients. Add strawberries and nuts. Mix well. Flour and grease 3 (1 pound) coffee cans. Bake at 350° for 1 hour.
Mix first 5 ingredients and chill overnight. Next day, add remaining ingredients to chicken mixture. Toss and chill.
Melt grated cheese on low heat in a small saucepan, stirring constantly. When melted, add mayonnaise, stirring until blended. Add sour cream, lemon juice and paprika. Blend. Remove from heat. Cut toast diagonally and arrange shrimp on toast. Pour cheese on top and serve. Serves 4.
Cream butter and sugar. Crush vanilla wafers and eggs as you add to butter and sugar. Add milk. Fold in coconut and walnuts. Bake in greased and floured tube pan for two hours at 275°.
In large skillet or wok, stir-fry the garlic in 1 tablespoon butter for 1 minute. Add the onions and green peppers; stir-fry for 4 minutes, or until tender. Remove vegetables to a bowl. Add the remaining butter to pan. Stir-fry steak until meat is cooked through, 3 minutes. Return vegetables to wok or skillet. Add the broth and soy sauce; bring to a boil. Stir the water and cornstarch together in a cup; add to wok. Cook, stirring, until the sauce is bubbly. Cook for 2 minutes more. Add the paprika, tomatoes and snow pea pods to the wok. Cook the mixture for 30 seconds, stirring constantly to evenly distribute the sauce. Serve over rice, noodles or pasta.
Mix together; form into balls and brown in oil. Or bake at 325° for 20 to 30 minutes.
In food processor with steel knife, mince parsley with on and off turns. Transfer to a small bowl and refrigerate until ready to use.
Mix sugar, cocoa, butter and cream. Stir and let come to boil (about 1 minute). Then add remaining ingredients. Mix well and spoon onto waxed paper. Let cool.
Fry bacon in large, deep iron skillet or heavy Dutch oven. Remove bacon. To make roux, add flour gradually to grease, stirring constantly, until attain a medium gravy consistency, no more. Discard any extra flour. With practice, the roux can be made quickly over fairly high heat if you stir and watch it constantly. If gets too thick, add touch of water or juice of tomatoes. Cook until a rich dark golden brown color, but not burned. Only then add onion and celery. Turn to medium heat and cook until tender, adding some water, slowly thinning down roux mixture, keeping it smooth. Add okra and add fresh tomatoes cut in pieces or several cut up canned tomatoes, no more. Stir well, adding water to cover all ingredients.
Combine fruit cocktail, mandarin oranges and pineapple in a bowl. Add pudding mix, lemon juice and reserved pineapple juice; mix all together. Refrigerate overnight. Just before serving, stir in bananas.
Spray pan with Pam. Add each ingredient as given and do not stir. Bake at 350° for 45 minutes.
Mix all ingredients until thoroughly blended. Refrigerate 2 to 3 hours. Serve as a dip for raw vegetables or a dressing for a vegetable salad. Makes 2 cups.
Heat oven to 400°. Combine eggs, sugar, flour, syrup, butter and vanilla. Blend well. Pour into pie shell. Sprinkle walnuts on top. Bake on lower shelf of oven at 400° for 15 minutes. Reduce to 350° and bake 35 to 40 minutes. Cool before serving.
Cream butter, sugar and Crisco. Add eggs, one at a time. Add flour and milk alternately, beginning and ending with flour
Cook onions and garlic in bacon fat until onions are limp. Mix liquid and onions, then add beans. Cook 45 minutes at 350°.
Dissolve yeast in warm water. Pour hot milk over oleo, honey and salt; let cool until lukewarm. Add 2 cups flour, mix well; add dissolved yeast, oatmeal (uncooked) and stir in 2 more cups of flour. Knead in 1 to 3 cups flour until dough is soft and elastic. Let rise 1 hour. Punch down and let rise again for 15 minutes. Shape into rolls; put in a greased pan and let rise again. Bake at 375° for 20 to 25 minutes.
Peel and chop the avocado. Add the tomato, onion and pepper. Mix well and add the lemon juice and salt to taste. Serve with Mexican food or eat with tortilla chips.
Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add ham, mushrooms, half of the Swiss cheese and Parmesan; set aside.
Mix first four ingredients and pat in a 9 x 13-inch pan. Melt chips and spread evenly on top. Chill 20 minutes, no longer. Then cut into squares.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Mix biscuit mix, eggs, buttermilk and salt until blended. Spread in pan. Drizzle with butter. Sprinkle with cheese and sesame seeds. Bake until golden brown, 35 to 40 minutes. Cool 10 minutes. Cut into 2-inch squares, then cut square diagonally into halves, forming triangles. Garnish with olives.
Scrape strings and seeds out of pumpkin. Layer slices of cheese and cream. Season with salt, pepper and nutmeg. Put top back on pumpkin and bake in 350° oven for 2 hours.
Add onion, garlic, bread crumbs, milk, beaten egg yolks, salt, pepper and nutmeg to hamburger. Beat egg whites stiff; fold into hamburger mixture. Pinch off small bits and roll into tiny balls, keeping hands well-greased with cooking oil to ensure smooth balls. Place, uncovered, in greased casserole dish. Cook at 375° for 35 minutes. Pour mushroom soup over top; bake for another 10 minutes.
Combine the ingredients in saucepan and cook and stir constantly over medium heat until mixture thickens, about 12 minutes. Add 1 1/3 cups of coconut and 1 cup pecans, chopped. Beat mixture until cool. Spread over German Chocolate Cake.
Brown ground beef with pepper and onions. Add in mushrooms. Add in remaining ingredients. Simmer.
Cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs one at a time. Blend in bananas and nuts. Sift flour, baking powder and soda. Add salt. Gradually add to creamed mixture, beating until blended. Pour into greased loaf pan and bake at 350° for 35 minutes. Cool and turn out of pan after 10 minutes cooling.
Sift together dry ingredients. Mix egg, shortening and milk thoroughly. Combine mixtures and beat until mixed well. Grease muffin pan and fill 2/3 full. Bake at 400° for 25 minutes. Makes one dozen.
Grind cranberries; mix in sugar and marshmallows. Set in icebox overnight, then mix in other ingredients.
Mix together vanilla pudding, tapioca pudding and water. Boil until clear. Add orange jello. Cool. When cool, add Cool Whip and Mandarin oranges. Mix together and chill.
Mix cream cheese, Accent and onions together with hands (knead it like you would bread). Mix well. Dry pieces of ham with paper towels and spread cream cheese mixture to cover the whole piece. Roll ham long ways to give more slices per roll. Continue with same method until spread is gone. Refrigerate for 5 to 10 minutes to make slicing easier. Slice into small sizes and refrigerate until ready to serve. Serves about 20 to 25 people.
cook broccoli and onion slightly. Add remaining ingredients. For a thinner soup add more milk. Heat to boiling point. Do Not boil. Serves 10 - 12.
Cook noodles; drain and set aside. Cook green beans and drain well. Mix yogurt, salt and pepper, mayonnaise, wine, parsley flakes, dill weed and garlic powder. In 3 quart casserole dish layer 1/2 noodles, 1/2 green beans, 1/2 chicken, 1/2 almonds, 1/2 Parmesan cheese and 1/2 yogurt mixture. Repeat layers. Bake, covered, in 350° oven for 45 minutes or until heated through.
Brown ground beef and onion. Add salt and pepper to taste; drain. Add flour and stir with meat. Add can of soup and one can of water. Add sour cream. Add poppy seed and slivered almonds. (Fresh or canned, sliced mushrooms are optional.) Cook Kluski noodles. Add sauce and stir. Makes 6 to 8 servings.
Wash and cook squash 3 to 4 minutes in boiling water and cool. Saute onion in 4 tablespoons butter. Add squash, cut into cubes. Add seasoning. Mix eggs, then cheese. Spoon into casserole pan. Dab with remaining butter. Sprinkle with bread crumbs. Bake at 350° for 30 to 40 minutes.
Place cubed tri-tip in crock-pot. Cover tri-tip with water and cook on low for 6 to 8 hours. Drain water and pour chili verde over tri-tip. Cover in crock-pot another 30 to 45 minutes. Great over cheese quesadillas.
Mix together and serve with crackers of your choice. Yields approximately 1 1/2 cups.
Place apples in an 8 x 8 x 2-inch pan. Combine water, cinnamon and salt. Dribble this mixture over the apples. Combine flour, sugar and butter with a pastry blender until crumbly. Spread over apples. Bake, uncovered, about 40 minutes at 350°. Serves 8.
Brown meat and drain. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in other ingredients and pour into shell. Bake at 350° for 35 to 40 minutes or until knife comes out clean. Serves 6.
Mix sugar and butter well. Add flour. Mix with mixer. If dough is crumbly, mix 1 to 2 tablespoons milk in. Press smoothly onto ungreased cookie sheet. Bake at 350° for about 20 minutes or until golden brown. Good served with fresh fruit and whipped cream or ice cream.
Soak first 3 ingredients in salt and water for 1 hour. Drain well and add celery.
Drain fruit; blend sugar, cream cheese and salt. Fold in Cool Whip. Combine remaining ingredients. Pour into 9 x 12-inch pan and freeze.
Drain pineapple chunks, reserving syrup. In skillet, brown chicken. Pour off fat. Add reserved syrup, broth, vinegar, sugar, soy and garlic. Cover. Cook over low heat for 40 minutes. Add green peppers and pineapple chunks. Cook for 5 more minutes or until done. Stir occasionally.
Press 1 can of rolls into a greased sheet pan. Mix all ingredients. Pour over rolls. Press out other can of rolls and lay over mixture. Brush on egg yolk. Sprinkle with confectioners sugar. Bake at 350° for 30 minutes or until light brown. Cool completely before cutting into small squares.
Cut potatoes into wedges. Toss with oil and add 2 cloves of garlic that have been minced. Bake in shallow baking dish for 20 minutes at 400° until dark golden brown and fork-tender. Makes 4 servings.
Brown hamburger meat and drain. Melt cheese. Add tomatoes with chili peppers and ground beef. Serve with any kind of corn chips or tortilla chips.
Simmer first 4 ingredients together for 10 minutes. Spread in a 9x13 pan. Layer remaining ingredients in the order listed above. Bake at 350 degrees for 1 hour.
Peel potatoes and cut them into quarters. Place in cold water in a large saucepan. Boil until fork-tender; drain. In a large bowl, mash the potatoes with an electric mixer until smooth. Add the sour cream, cream cheese, only 5 tablespoons of the butter, milk and onion powder. Season to taste with salt and pepper. Turn into a greased baking dish and dot with the remaining butter. The casserole can be baked immediately or covered and kept in the refrigerator up to 48 hours. To serve, bake uncovered at 400° until heated through and lightly browned, about 30 minutes. If chilled, bring the casserole to room temperature before baking.
Mix bran and milk (set aside). Blend flour, sugar, baking powder and baking soda and set aside. Mix margarine, egg and bran mix together. Stir in raisins and apples. Divide batter into two greased pans or muffin tins. Bake at 350° for 20 minutes or so; test with toothpick. Cool and top with powdered sugar or cream cheese.
Mix hash browns, soup, sour cream, onion and 3/4 of the grated cheese. Pour in a greased baking dish (9 x 13-inch). Add remaining cheese and top with cereal. Drizzle a stick of butter or oleo over the cereal. Bake at 400° for 45 minutes.