HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and pork. Drain meat by putting on paper towels and soaking up as much of the grease as possible. Mix tomato sauce and paste. Add spices, onion and mushrooms; simmer for 55 minutes. Add cheese and simmer for another 15 minutes. Serve.
Cook elbow macaroni as directed on package. Mash tuna with a fork; add mayonnaise, pickle relish, mustard, sugar, pepper, eggs and onion. Mix well. With plastic or wooden spoon, mix in macaroni noodles until they are covered in tuna mixture. Chill and serve. Serves 8 to 10.
Grease a baking dish. Place soup, chicken, vegetables and stock on bottom. Mix flour and milk in melted margarine. Pour over chicken mixture. Bake at 400° until brown.
Stir first 5 ingredients together and spread 2 rounded tablespoons of mixture on each piece of chicken. Fasten chicken together with toothpicks. Place toothpick side up in 10 x 6 x 2-inch baking dish. Melt oleo and pour over the bundles. Sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes.
Drain pineapple, reserve juice. Add enough water to juice to make 3 cups; set aside. Combine brown sugar, cornstarch and ginger in saucepan; gradually stir in reserved juice, vinegar and soy sauce. Bring mixture to a boil, stirring constantly. Add the green pepper, onion, carrots and chicken. Cover and simmer 10 minutes, or until vegetables are tender-crisp. Serve over rice. Makes 6 servings.
Melt butter; add dates, sugar and coconut. Cook 6 minutes, stirring constantly, over medium heat. Remove from heat and cool. Add pecans and Rice Krispies. Shape into small balls. Roll in powdered sugar.
Melt margarine. Beat eggs. Add sugar, vanilla, flour, nuts and chips. Grease a 13 x 9-inch pan and spread batter in pan. (Batter will be thick.) Bake at 350° for about 45 minutes. (Do not overbake!) Coconut may be added to batter.
Layer cracker crumbs, sliced zucchini, sliced tomato, sliced onion, salt and pepper. Top with cheese and bacon.
Place rack in center of oven and heat oven to 350°. Butter a 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans; dust lightly with flour.
Cook turkey until done. Save broth. Cut turkey into pieces. Take broth and add water to make 10 cups. Place chopped celery, carrots and salt and pepper in broth. Simmer while chopping other ingredients. Add onion, basil, potatoes and corn and simmer, covered, for 25 minutes. Make sure vegetables are tender, then add meat and simmer until meat is hot. Put flour in medium bowl and stir in milk using wire whisk until no lumps remain. Pour into soup, stirring constantly, until soup comes to a boil. Stir in cheese and cook until cheese melts, stirring constantly and soup thickens. Pour into a soup bowl and sprinkle with parsley.
Mix flour, salt and pepper together. (Add more salt or pepper to taste.) Dust tenderloin in flour mixture. Fry pieces of tenderloin in a little oil over medium heat until meat is done as desired. Remove tenderloin from skillet.
Cook chicken until tender (pressure cooker speeds time). Remove chicken from bones. Reserve broth. Cut chicken into small pieces and place in a 13 x 9 x 2-inch pan.
Trim cauliflower; place in pot of boiling water. Cover; simmer 3 to 4 minutes.
Place cooked and cut up chicken in buttered baking dish. Mix soup, vegetables, noodles and soy sauce; spread over chicken. Top with cashews. Bake at 350° for 40 minutes or until heated through.
Combine first 4 ingredients in a food processor until crumbly. Add olive oil, 1 teaspoon at a time, until you reach desired consistency.
Cut cucumbers, green tomatoes, cauliflower, celery and peppers into pieces large enough to be distinguished. Onions are to be peeled and put in whole. Let set overnight in 2/3 cup salt.
Grease bottom of pan. Put coconut and nuts in bottom of pan. Make cake mix following box directions. Pour into pan. Mix other ingredients and spread over top of batter. Bake in 350° oven for 40 to 50 minutes.
Brown beef and onion. Add tomatoes, macaroni and 1 cup water. Simmer until macaroni is tender.
In a 9 x 13-inch pan, place raw, cut-up rhubarb. Combine sugar and dry strawberry jello and sprinkle over rhubarb. Next, pour yellow cake mix on rhubarb and pour water over dry mixture. Then melt margarine and pour over cake mixture. Bake at 325° for about 45 minutes. Do not stir anything.
Blend together crumbs, cheese, parsley, garlic, salt and pepper. Dip each piece of chicken in melted margarine and then in crumb mixture. Arrange chicken in shallow dish or pan. Pour the rest of the butter and crumbs over chicken. Bake at 350° for 1 hour. Turn temperature down if it gets too brown.
Combine cornmeal and 1 cup of the milk in small bowl; let rest 15 minutes. Heat rest of milk in saucepan (do not boil). Remove; add cornmeal mixture and remaining ingredients. Pour into well-greased 1-quart baking dish. Bake at 350° for 1 1/2 hours, or until knife inserted in center comes out clean. Makes 8 servings total.
Cook rice according to package instructions. Rinse black beans in a colander. Saute onion until soft in olive oil. Add celery and red or green pepper and garlic. Cook only until slightly soft. Add cooked rice, tomatoes, black beans and any optional ingredients desired. Put into casserole dish, sprinkle with cheese. Heat in oven or microwave until cheese is melted. This is a great side dish or terrific filling for burritos. Just add salsa, lettuce, tomato and sour cream.
Combine corn syrup, brown sugar and butter in heavy saucepan; bring to a boil, stirring constantly. Cook over medium heat until mixture reaches soft ball stage (234°). Remove from heat; let cool 5 minutes. Add rum and half and half, stirring well. Serve sauce warm over ice cream or pound cake. Yields 1 cup.
Brown beef (sprinkle salt into dry pan before adding raw beef). Add all the other ingredients. Cook until potatoes and turnips are done. Serve.
To make white sauce, in a medium saucepan, melt butter; stir in flour and salt until smooth. Gradually add milk, pepper and green onion. Heat until sauce is bubbling and starting to thicken, stirring occasionally. Add onion dip and stir. Fold in cooked fish. Simmer until fish is warmed. More milk may be added to thin bisque. Serve over rice, wide noodles or biscuits.
In a heavy saucepan, over low heat, melt chips with milk. Remove from heat. Stir in remaining ingredients. Spread evenly into wax paper-lined 8-inch square pan. Chill 2 to 3 hours until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store in an airtight container.
Mix cereal, Dannon nonfat or low-fat yogurt, milk, margarine and egg product; let stand for 5 minutes. In a bowl, blend flour, sugar, baking powder and cinnamon. Stir in bran mixture just until blended. Stir in apples and raisins. Spoon batter into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for 22 minutes or until done. Serve warm. Makes 1 dozen.
Brown ground beef and drain. In a 2-quart casserole, add soup, beans, hamburger and onion. Mix cornbread as directed on box and spoon over beef mixture. Bake in a 400° oven for 25 to 30 minutes or until brown.
Brown meat and onion in skillet until juicy. Add other ingredients and simmer slower until meat is done. Serve on buns. Makes 4 servings.
Remove tops from peppers. Cut peppers in half lengthwise and remove seeds. Cook peppers in boiling, salted water 3 to 5 minutes. Invert to drain.
Dissolve gelatin in cold water and set aside. Cook the pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin. Cool. Beat egg whites and 1/4 cup sugar; fold into pumpkin mixture. Pour over cooled baked crust. Top with whipped cream.
In mixing bowl, place tuna (drained), noodles, onion, Italian seasoning and pepper. Add Italian dressing slowly. Too much will make the salad tart. Stir mixture and place in refrigerator. Mix occasionally before serving. Serves two.
Preheat oven to 400°. Grease twelve 2 1/2-inch muffin pan cups. In large bowl with fork, mix flour, sugar, baking powder and salt. In medium bowl, beat milk, peanut butter, salad oil and eggs until smooth. Stir peanut butter mixture into flour mixture just until moistened (do not overmix or muffins will be tough; batter should be lumpy). Stir in raisins. Spoon batter into prepared muffin pan cups, filling each cup about 2/3 full. Bake muffins 20 minutes or until well risen and golden and toothpick inserted in center of muffin comes out clean and dry.
Preheat oven to 375°. Combine all ingredients in casserole dish; mix well. Bake for 45 minutes to 1 hour, or until golden brown and crusty on top. Makes 8 servings.
Preheat oven to 400°. Preheat your skillet with 1 tablespoon oil. Mix all ingredients together, stirring well. Place into greased skillet. Bake for approximately 30 minutes and top is golden brown. Serve with margarine on each slice, while hot.
Combine sugar, water, cinnamon and nutmeg to make sauce. Cook 5 minutes. Add butter. Pare and core apples. Sift flour, salt and baking powder; cut in shortening. Add milk all at once. Stir fast until flour is moistened. Roll dough to 1/4-inch thickness. Cut six 5-inch squares. Place 1 apple on each square; dot with butter. Fold corners and pinch edges. Place 1 inch apart in greased pan. Pour sauce over dumplings. Bake at 375° for 35 minutes.
Combine first 4 ingredients and marinate oysters in it. Chill. Cut grapefruit in half. Remove the core and loosen the sections. Place 2 oysters in center of each grapefruit half.
Grease a 9 x 13-inch pan. Sprinkle the marshmallows evenly over bottom of pan and set aside. Thoroughly combine the strawberries and syrup with the gelatin and set aside.
Mix all together and put in a casserole dish. Sprinkle sugar on top. Bake at 350° for 30 to 45 minutes.
Grease and flour a 9 x 13 inch pan. Then dump into the pan the undrained pineapple. Spread cherry pie filling over pineapple. Sprinkle dry cake mix over fruit and sprinkle chopped nuts over cake mix. Slice the butter thinly and lay on top to cover. Bake one hour at 350 degrees.
Mix by hand and bake in 13 x 9-inch pan, ungreased, at 350° for 30 minutes.
Cover the chicken with water, bring to a boil, reduce the heat and simmer for 45 minutes, skimming off any form that forms. Remove the chicken and reserve the broth. Remove the chicken meat from the bone and chop. Brown the pork or beef in the oil. Add the onions and saute until soft. Combine all the ingredients, except the vinegar, in the broth and simmer for an hour or until the meat is very tender and the stew is thick. Stir in the vinegar and serve.
Saute onions in butter until tender, not browned. Add Cheez Whiz and soup to make a sauce. Put drained hominy in baking dish and pour sauce over hominy. Put a handful of crushed Fritos on top and bake for 30 minutes in 350° oven.
Thaw dip and shrimp according to package directions. In a bowl, combine dip and lemon juice. Gently stir in chopped tomato. Transfer to shallow serving bowl; put dollop of sour cream atop avocado mixture. With a narrow spatula, swirl sour cream through avocado mixture to marble. Arrange shrimp atop dip. Cover and chill several hours. Serve with vegetable dippers. Makes 16 servings.
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, water and margarine in saucepan. Heat over low heat until very warm. Gradually add to flour mixture and beat thoroughly. Stir in additional flour to form a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover with plastic wrap. Let rise until size doubles. Heat vegetable oil to 375°. Cut pieces of dough to desired size. Stretch out and drop into hot shortening. Deep fry until golden brown. Remove and drain on paper towels. Brush with melted butter. Add desired toppings.
Mix all ingredients except crackers and oleo. Put into baking dish and sprinkle crackers and oleo on top. Bake at 350° for about 30 minutes.
Fry chicken in large skillet until nicely browned. Add remainder of ingredients; let simmer for 1 hour, until all liquid has evaporated and chicken is done. Cover while cooking. Serve over rice.
Cook cauliflower (chop into pieces). Combine egg, 1/2 cup of the crumbs, soup, cheese, onion and salt. Then stir in the cauliflower. Put into casserole dish. Combine remaining cup of bread crumbs and melted margarine. Sprinkle on top of casserole. Bake at 350° for 50 to 55 minutes.
Cream butter and cheese. Blend in egg and vanilla. Add cake mix (dry) about 1/3 at a time, mixing well. (Cover; chill about 30 minutes.) Drop by teaspoonfuls on ungreased cookie sheet. Bake about 8 to 10 minutes or until light brown at 375°. Makes about 6 dozen.
Bake cake by package directions for a 9 x 13-inch cake. Prick top with a fork and pour Kahlua over the cake. Let this soak in; should be left overnight. Make chocolate mousse according to directions.
Dissolve yeast in warm water; set aside. Combine milk and flour, mixing well. Add yeast and remaining ingredients and mix thoroughly. Leave in mixing bowl to rise until doubled in bulk. Then roll out like biscuit dough, make into rolls and bake at 350° for 15 to 20 minutes or until done.
Thaw broccoli and press out all liquid. Mix together broccoli, onion, green pepper, Cheddar cheese and ham. Spread in a 9 x 13-inch pan. Beat until smooth milk, eggs, salt, pepper and Bisquick mix. Pour over the first layer. Bake 35 to 40 minutes in a 400° preheated oven or until a silver knife inserted comes out clean.
Measure all-purpose flour and whole wheat flour into a bowl; stir to mix. Set aside. Combine warm water, shortening, dry milk, yeast, honey, salt and 3 cups of flour mixture in largest mixer bowl. Mix well on low speed, scraping sides and bottom of bowl often. Beat for 3 minutes at medium speed. Gradually stir in remaining flour by hand to make a very stiff dough. Cover and let rest 15 minutes.
Cook squash and onion until tender. Drain well. Add butter and mix well. Fold in remaining ingredients. Place in buttered casserole dish and top with a thin layer of cracker crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix the three dry ingredients in a blender for 1 to 2 minutes. Store in an airtight container. To serve, place 2 heaping teaspoonfuls in a cup. Pour in boiling water; stir.
Wash and grind cranberries. Mix together cranberries, apples, grapes, sugar and nut meats. Set aside.
Soften ice cream and add first 6 ingredients. Mix well (use mixer). When smooth, pour into pie shells. Freeze. Remove from freezer a few minutes before slicing. Can be made several days ahead and kept in freezer.
Place chicken in a kettle with 2 qts. of water, cover until tender (about 2 1/2 hrs). Remove chicken from the kettle and strain the broth. Debone the chicken and return to the kettle with the strained broth. Add chicken stock, celery, carrots, apple, onions and pepper and cook until vegetables are tender. Add noodles and cook another 8-10 minutes.
Sift flour, baking powder and salt. Beat eggs with sugar; add dry ingredients and beat until smooth. Heat milk and butter (do not boil) and add to batter. Add vanilla and mix thoroughly. Bake at 350° for 30 to 40 minutes. Test for doneness.
Combine the first 4 ingredients. Add flavoring. Add seasoning. Boil this all together for 1 1/2 to 2 hours, then thicken with 3 tablespoons Clear Jell and cold pack for 20 minutes. This is also good to make spaghetti and Sloppy Joes.
Prepare spinach according to package directions. Drain and press down to remove moisture. Add remaining ingredients. Roll into 1-inch balls. Bake at 350° for 20 minutes on an ungreased cookie sheet. Can be frozen before baking.
Combine sugar, salt, spices and 1/2 cup water in medium saucepan. Cook over medium heat, stirring constantly, until dissolved. Continue cooking without stirring to 238° on candy thermometer. Remove from heat. Add walnuts; stir gently until mixture becomes creamy. Turn onto waxed paper. With fork, separate nuts. Let dry.
Mix all ingredients in a 2-quart baking dish. Bake at 350° for 55 minutes.
Mix dressing, juice and peel. Add all other ingredients. Chill 1 hour. Serve on lettuce leaves.
Bake cake as directed on box. Cool completely. Poke large holes in cake. Mix together caramel topping and sweetened condensed milk. Pour over cake. Blend softened cream cheese, Cool Whip, sugar and vanilla at medium speed until blended. Spread over cake and sprinkle with toffee bits. Refrigerate.
Mix all ingredients well and pour into a greased 9 x 12-inch pan. Bake at 400° for 30 minutes or until set.
Preheat broiler. Grease bottom and sides of 10-inch pie plate with 1 1/2 teaspoon olive oil. Dust with bread crumbs. Place eggplant on a baking sheet; brush both sides with 1/4 cup oil. Broil about 5 minutes or until lightly browned on both sides. Reduce oven to 350°. Cook rice following package directions. Salt. Drain excess liquid. Reserve rice.
Mix thoroughly the shortening, sugar and eggs. Stir in buttermilk and vanilla. Sift dry ingredients together; add to mixture. Add nuts. Chill 1 hour. Bake at 400°. Drop with teaspoon, 2 inches apart, onto lightly greased cookie sheet. Frost with butter icing.
Wash button mushrooms in cold water; drain them and drop them into boiling, salted water. Simmer the mushrooms for 5 minutes, without boiling. Drain them and cover the mushrooms with cold water. Drain the mushrooms and put them in a mixing bowl.
Beat eggs in large bowl until light and fluffy. Add sugar gradually; beat in milk and flavoring. Fold in snow and eat immediately. Makes 6 to 8 servings.
Mix sour cream and cream of mushroom soup together. Arrange broccoli on the bottom of square Pyrex pan or Corning Ware pan. Pour half of sour cream mixture over broccoli. Put chicken on top of the broccoli. Put the rest of the sour cream mixture on top of the chicken. Top each chicken breast with Swiss cheese. Bake at 350° for 25 to 30 minutes. Bake until it bubbles and the cheese is golden brown. Serve with rice.
Melt margarine. Add sugar, eggs, salt and vanilla. Add flour; mix well. Add pecans and stir into mixture. Pour in well-greased cake pan. Bake in a 325° oven for 20 to 30 minutes. Test for doneness. Cut into squares when cool.
Place beans, broth, garlic and 1 1/2 onions into soup pot. Bring to a boil, reduce heat and simmer until beans are soft (2 to 3 hours). Add more broth, if needed. In a skillet, saute remaining onion and seasonings. When onions are soft, add to beans. Add chicken. Simmer for 1 hour.
In a bowl, sift the flour. In a separate bowl, dissolve the yeast in 3 tablespoons of warm water. Add the lukewarm water, shortening, sugar and egg. Slowly add the flour, blending well. Refrigerate overnight. Shape the dough into rolls and let the rolls rise in a warm place. Bake at 350° until lightly browned. Makes 3 dozen.
Cook over medium heat for 1 minute. Pour into 2 sets of Tupperware ice cups and freeze.
Mix all ingredients thoroughly. Drop by teaspoonful into hot fat and cook until brown. Drain on absorbent paper. Makes 8 puffs.
Fry bacon until crisp, then crumble. Mix mayonnaise, sour cream, bacon and diced tomato. Toast bread, then cut into bite size pieces (about 6 to 8 pieces per slice). Bread can be toasted ahead of time, but keep sealed in a plastic container. Dip toast pieces into dip and enjoy.
Sift flour, baking powder, soda and salt in large bowl. Cut in shortening with fork or pastry blender until mixture looks like coarse meal. Combine milk and lemon juice, then add to flour mixture. Stir only until dry ingredients are moistened. Turn dough onto floured surface and knead 3 or 4 times. Roll dough about 1/2-inch thick and cut out with dough or round cookie cutter. Place close together in greased baking sheet. Bake at 425° for 10 minutes or until tops are golden. Brush with melted butter when done. Makes about 15 biscuits.
Cut angel food cake into thin slices. Layer in pan. Whip Dream Whip until smooth. Whip Dream Whip, cream cheese and vanilla together. Put layer of cheese mixture on first layer of cake. Repeat layers. Top with can of cherry pie filling. Store in refrigerator.
Use glass Pyrex dish, approximately 9 x 13 inch. Set lime Jello first per pkg. instructions. Put 2 cups hot water in lemon Jello, add marshmallows, cream cheese and sugar (if using whipping cream). When cool add pineapple and whipped cream. When partially set, pour mixture on top of lime Jello. When this mixture has set, pour partially set cherry Jello on top. Serve when fully set.
Mix Jell-O, buttermilk and Cool Whip with a wire whip. Add fruit. Chill before serving. Sprinkle with chopped nuts.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup ReaLemon brand and vanilla. Spread on cake; chill. In small saucepan, mix sugar, cornstarch, water and 1 tablespoon ReaLemon brand. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Before serving, top cake with peach slices and blueberry sauce. Refrigerate leftovers.
Cream the margarine and sugar. Add remaining ingredients. Make into balls, putting on cookie sheet and pressing down with glass dipped in sugar. Bake at 350° for 10 minutes. They should not turn brown.
Brown hamburger and onion in shortening. Combine the other ingredients and pour over meat. Heat thoroughly. Serve on buns. Yields 8 Sloppy Joes.
Cook tortellini according to directions in salted water. While tortellini are cooking, beat egg yolks lightly with a fork and add to cream. Melt butter. Place drained, hot tortellini in warm serving bowl or platter. Pour on egg and cream mixture, melted butter and about 1/2 of grated cheese. Toss tortellini with a fork and spoon until well blended, adding more cheese as desired. Top with additional grated cheese and serve immediately.
Peel banana. Cut into 6 chunks and wrap with plastic wrap. Freeze overnight. Following day, put all ingredients in blender and blend until smooth.
Line bottom of baking dish with beef. Place breast on top (can be rolled in bacon strips). Cover with soup and sour cream mixture. Bake at 275° for 3 1/2 to 4 hours.
Put ingredients into blender (mini). Process at puree until smooth. Add full amount of liquid for very young babies; decrease amount as child grows older. Freeze in ice cube trays until needed.
In a saucepan bring first three ingredients to a boil. Cover and cook 15 minutes. Add remaining ingredients and cook until sugar is dissolved and cranberries break open. Refrigerate overnight. Can be reheated. Great with roast, pork or chicken.
Spread dry oats on a jelly roll pan and put under the broiler to toast. Stir frequently to brown evenly and watch because they burn quickly. Set toasted oats aside. Cream together the shortening and the sugars. Add eggs and blend. Add toasted oats and mix well. Add flour, baking soda, baking powder and salt. Blend. Drop by large rounded spoonful for man-sized cookies. Bake at 375° for about 10 minutes or until dry. Don't overbake. Bake less time for smaller cookies.
Bring first 4 ingredients (sugar, cocoa, milk and butter) to a full boil in a 2-quart saucepan. Cook over medium heat for 1 minute. Remove from heat. Add oatmeal, peanut butter and vanilla. Mix well. Drop by teaspoon onto wax paper. Let stand until firm, preferably in a refrigerator. Makes approximately 30 cookies.
Cook veggies as indicated on package. Drain. Mix vegetables together into a 9 x 13-inch pan or casserole. Melt Velveeta and 1 stick of butter together. Pour over vegetables. Melt rest of butter and mix with crumbled crackers. Spread/sprinkle over cheese and bake at 325° for 30 minutes.
Cook beans according to package directions. Drain and cool. Combine beans, tuna, celery, mayo or salad dressing, lemon juice, soy sauce and garlic powder. Chill. Before serving, add chow mein noodles and toss lightly. Serve in lettuce cups or in small, pretty bowls. Serves 4.
Melt cheese and butter together until creamy. Add sugar, melted chocolate squares, vanilla and pecans. Put in 8 x 8-inch buttered glass dish. Let it set and cut into squares.
In large bowl, beat strawberry cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries. You can use fresh strawberries (1 pint), mixed in with ingredients.