HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut into pieces and saute the onion and mushrooms in a lightly sprayed skillet. Add pork or chicken and brown. Dilute the cream soup with water or milk and pour into skillet. Cover and cook for 5 to 10 minutes. Line casserole dish with green beans. Add meat and pour soup over top. Cover and bake at 350° for 20 to 30 minutes. (Contains around 10 fat grams for pork or 7 for chicken.)
Preheat oven to moderate (375°). Grease 15 x 10 x 1-inch jelly roll pan; line with wax paper. Grease paper. Sift flour, baking powder and salt onto second piece of wax paper. Beat eggs in bowl until fluffy. Gradually beat in sugar until very thick, 5 minutes. Stir in vanilla and water. Gently fold in flour mixture. Spread batter in pan. Bake in preheated moderate oven (375°) for 12 minutes or until center springs back when lightly pressed with fingertip. Loosen cake around edges with small spatula. Invert onto clean towel dusted with 10x sugar; peel off wax paper. Roll up cake and towel together from short end. Cool completely on wire rack.
Place first 4 ingredients in 2-quart pan. Bring to boil. Stir constantly for 5 minutes. Do not over cook. Remove from heat. Add vanilla; stir. Add soda; stir. Pour over popcorn and mix until all kernels are covered. Spread on cookie sheets. Bake at 250° for 45 minutes to 1 hour. Stir every 15 minutes. Store in airtight container.
Brown meat, onion, green pepper, salt and pepper. Mix in sauces. Stir and simmer for 1/2 hour. Add mushrooms and pepperoni. Layer and sprinkle with Parmesan cheese. Bake at 350° for 40 minutes.
Mix in pan the sugar, cocoa, milk and margarine. Put on medium heat and cook until it starts to boil. Cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal; mix well. Drop by spoonful onto wax paper.
Preheat oven to 375°. Mix all ingredients together and pour batter into a buttered 9 x 13-inch cake pan. Bake for 30 to 35 minutes.
Heat 2 tablespoons dressing in large skillet on medium-high heat. Add chicken and garlic powder. Stir-fry 3 minutes. Add vegetables; stir-fry 3 minutes until chicken is cooked through. Reduce heat to medium. Stir in remaining dressing and soy sauce; simmer 1 minute. Serve over hot cooked rice. Makes 4 servings.
Heat oven to 375°. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12-cup fluted tube pan with 2 tablespoons melted margarine. Sprinkle 3 tablespoons nuts over bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine; heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit into quarters. Place half the quarters in bottom of prepared pan. Drizzle half of the caramel sauce over biscuits. Repeat layers. Bake at 375° for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan.
Saute sausage until lightly browned. Combine with remaining ingredients and simmer until vegetables are tender. Serve over cooked rice. Freezes well.
Arrange mandarin slices on lettuce leaves alternately with red onions. Top with black olives. Combine olive oil and lemon juice, salt and pepper to taste, pour over salad. Serves 4.
Pour hot water over oatmeal and let stand. Cream brown sugar, white sugar and shortening, then beat eggs into mixture. Sift flour (cake or self-rising), cinnamon and nutmeg. Add to shortening mixture, then add oatmeal mixture. Stir all together well and bake at 350° for 35 minutes in an oblong cake pan.
Combine all vegetables mixing well. Combine remaining ingredients mixing well and pour over vegetables. Chill for 24 hours. Drain before serving.
Allow butter and Crisco to soften at room temperature. Blend in. Add sugar and eggs. Add 2 cups flour with 1/2 cup milk and blend in, adding remaining flour and milk. Add remaining ingredients. Mix well. Bake at 350° for 1 hour and 10 minutes.
Place chicken pieces in 9 x 13-inch casserole dish. Mix soup and stock in saucepan. Heat over medium burner to boiling point, stirring. Pour over chicken. Mix flour, salt, milk and margarine and pour	over above. Bake for 1/2 hour or until brown, in a 425° oven, basting with any remaining stock a few times.
Scald milk and cool. Dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in flour to form soft dough. Knead 3 to 4 minutes. Put into a greased bowl; cover and let rise again until double. Punch down, shape and let rise until double again. Bake at 400° for 10 minutes.
Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat and boil gently, uncovered, until reduced to 1 cup, about 8 minutes. Cool. Brush on ham, turkey, chicken or duck during the last 30 minutes of cooking time.
Mix together dry ingredients. Cut in shortening. Add eggs, bananas, oats and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 400° for about 15 minutes.
Mix flour, sugar and water well. Cook over very low heat until thick. Remove from heat. Add butter, food coloring, vanilla, coconut flavoring and coconut. Mix well. Cool. It's ready for pies to be made.
Mix dry ingredients. Cut in margarine with pastry blender. Beat eggs and vanilla together. Blend together. Roll into ball and put 1/4 aside. Press dough into 9 x 13-inch pan.
Clean and poke potatoes with a fork; cook on High in microwave 17 to 22 minutes or until almost tender. Rearrange once. Halve each potato lengthwise. Scoop out the inside of each half, leaving about 1/4-inch thick shell. Cover and chill the leftovers. Combine the oil, chili powder and pepper. Brush the inside with oil mixture. Cut the potato halves lengthwise; sprinkle with bacon, tomato and onion. Top with cheese. Bake in a 450° oven for 10 to 12 minutes until cheese melts. Serve with sour cream.
In a mixing bowl, combine 1 cup juice with the gelatin powder. Bring 1 cup of juice to a boil, then stir in gelatin mix. Add remaining juice and stir until gelatin is dissolved.
Mix egg and milk. Add dry ingredients. Place hot dog on stick and dip in batter. Place end with hot dog on it into deep fry for 1 1/2 minutes at 375°. Children just love these.
Brown the butter in the soup kettle (don't burn). Add the potatoes, covering with enough water to go over them 1 inch. Add salt. Bring to boil and continue until potatoes are soft. Add milk and Cheddar cheese soup. Stir often, making sure this doesn't boil hard.
Mix and sift flour, baking soda and salt; add brown sugar and rolled oats and mix well. Cut butter into flour mixture until well blended. Press one half of butter mixture on sides and bottom of greased 9-inch square pan. Cover with date mixture and sprinkle remaining butter mixture on top. Bake in preheated 350° oven about 30 minutes. When cool, cut into squares and remove from pan. Yields 25 squares.
Drain vegetables, mix together and set aside. Mix salad oil, vinegar, sugar, salt and pepper together. Heat to boiling; pour over vegetables. Let set overnight or at least 8 hours. This will keep for several weeks.
Bake potatoes in oven or microwave until done. Cut potatoes in half. Scoop out insides of potatoes. Into large bowl, combine all other ingredients, reserving 1 cup of cheese; use spoon to put filling back in potato shells. Sprinkle with remaining cheese. Bake in 400° oven until cheese is melted, about 20 minutes. Serve hot.
Heat oven to 375°. Bake potatoes about 1 hour or until tender. Cut potatoes lengthwise in half. Score tops crisscross fashion, being careful not to cut through skin. Sprinkle with salt and pepper.
Combine shrimp or crab meat, cream cheese, scallions, garlic, Tabasco and Worcestershire sauce in bowl. Taste and adjust seasoning, if necessary. It should be strongly flavored. To assemble, place a sheet of phyllo dough on work surface and brush with butter. Layer another sheet and repeat. Cut dough into 6 strips. Place 1 to 2 heaping teaspoons of cheese mixture onto each strip. Fold like a flag into a triangle shape. Lightly butter tops. Repeat until dough and filling are used up. Bake in preheated 400° oven 10 to 15 minutes.
In a greased 9 x 13-inch pan, put rice. Sprinkle dry onion soup over rice. Add 2 cups of water. Layer raw chicken pieces over mixture. Add drained mushrooms. Combine the soups; spread over chicken. Cover and bake at 325° for 1 1/2 hours. Remove cover; bake for 15 minutes.
Combine pretzels and margarine; press into greased 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Brown ground beef in large frying pan; add onion and garlic and cook until onions are limp. Add spaghetti sauce, tomatoes, mushrooms, salt and pepper. Simmer 20 minutes. Cook 1 pound macaroni. Put 1/2 in casserole; spread meat mixture over top, then a layer of sour cream over that and then thin Provolone cheese slices. Add rest of macaroni, meat, sour cream and Mozzarella slices on top. Cover and bake at 350° for 45 minutes. Remove cover towards end of baking time to melt and brown cheese. Double recipe to make 2 casseroles and freeze one.
Mix well above ingredients in large container. Use 2 full teaspoons to make one cup of hot tea. Adjust amount for individual taste.
Boil or bake potatoes; mash well. Add butter, sugar, flour, extract and salt. Mix well and bake in loaf or balls on cookie sheet in moderate oven about 20 minutes.
Add red jello prepared with 1/2 amount of liquid as stated. Add crushed pineapple, nuts, grapes and celery (optional).
Combine chocolate, sugar, and 1/4 cup milk in medium saucepan over medium-low heat. Cook, stirring constantly until chocolate melts. Add remaining 3 3/4 cups milk; heat until hot, stirring occasionally. Do Not Boil! Stir in vanilla.
Place all ingredients in 1/2 cup water. Cook 40 minutes on medium heat.
Cream sugar, margarine and Crisco until fluffy. Add egg yolks. Sift flour and soda; add alternately with buttermilk, ending with dry ingredients. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in three 9-inch pans for approximately 25 minutes at 350°.
Boil squash and onions in salted water for 5 to 10 minutes. Drain and set aside. Combine soup, sour cream and carrots. Fold in squash; set aside. Mix margarine and stuffing. Put 1/2 stuffing mixture on top of squash. Bake at 350° for 25 to 30 minutes. Can be made ahead and baked later.
Rinse and drain lettuce leaf. Place on salad plate. Place pineapple slice on lettuce leaf. Cut banana flat on bottom to stand straight. Stand banana upright in pineapple hole. Place cherry on top of banana to make the flame, using toothpicks to keep it in place.
Melt butter in a 9 x 13-inch dish. Sprinkle in rice; add chicken, onion and salt. Spoon soup over chicken; pour broth over. Cover and bake at 350° for 1 hour and 25 minutes. You may sprinkle paprika on top if desired.
Melt butter in wok and add onions, garlic and peppers. Saute. Add everything, except meat or shrimp. Place chicken or shrimp in about 15 or 20 minutes before done. Gradually add water; stir often. It should be done when rice is tender.
Melt margarine. Add cracker crumbs, peanut butter and confectioners sugar; mix well. Spread in a 9 x 12-inch pan. Press well. Melt chocolate bits and butter. Spread over crumb mixture. Refrigerate until chocolate sets. Very good!
Put chicken in 9 x 13-inch casserole. Place whole mushrooms around chicken. Mix soup, sour cream and sherry. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 hour and 15 minutes. Sprinkle with toasted almonds.
Cook and debone chicken. Set aside. Heat broth and other ingredients and simmer for 5 minutes. Put chicken and broth in casserole and cover with crushed corn flakes. Bake for 35 minutes at 375°.
Crush oreos, setting 1 cup aside for topping. Spread remaining cookies in 9 x 13 inch pan. Pour melted margarine on top and place in refrigerator for 1 hour. Beat cream cheese and sugar, add one carton Cool Whip. Spread over cookie mixture and chill for 1 hour. Mix pudding according to package directions. Pour pudding on top of cookie mixture, refrigerate. Spread remaining Cool Whip and sprinkle with reserved crushed cookies before serving.
Combine ingredients in large stock pot. Bring to a boil. Simmer 20 minutes. Serve hot.
Fry bacon and remove from grease. Saute onions until tender and remove from grease. Brown tomatoes lightly. Combine all ingredients and cover and cook over low heat for 2 to 3 minutes.
Sprinkle sugar over apples. Stir together and add to apples the flour, soda and cinnamon. Add remaining ingredients. Stir only until well mixed. Bake in a 9 x 13-inch pan at 350° for 45 to 50 minutes.
In heavy, 1 1/2-quart saucepan (with tight lid), combine rice, chicken stock, water, lemon juice, dill, salt, pepper and garlic powder. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Stir in vegetables. Cover; continue cooking 5 more minutes, until liquid is absorbed. Blend in sour cream and tuna. Serve hot or cold.
Chop bacon and fry until crisp. Add all other ingredients to beaten egg and pour into fried bacon. Cook until thickened. Pour hot over shredded cabbage or lettuce or potatoes. Makes approximately 1 quart.
Pour hot water over oatmeal. Let stand while preparing cake mixture. Cream together butter, sugars and eggs. Add cinnamon and baking soda. Mix well. Add flour, salt and oatmeal. Bake at 375° for 35 minutes in 13 x 9 x 2-inch pan.
Brown meat; drain off oil. Add onion, cooking until clear. In a separate saucepan, combine tomato sauce and cheeses. Bring to slow boil, stirring constantly. Pour chips on individual plate and scoop desired amount of meat and sauce.
Grease a 9 x 13-inch pan. Place chicken in pan. Cover with cheese. Add milk to soup; stir and pour over chicken and cheese. Sprinkle with bread crumbs and top with melted margarine. Bake for 50 minutes at 350°.
Sift flour once; measure. Add baking powder, soda, salt and spices. Cream shortening; add sugar gradually. Cream well. Add eggs, one at a time, beating well after each. Combine water and molasses. Add dry mixture to creamed mixture alternately with liquid mixture until smooth after each addition. Bake in a greased pan, 10 x 10 x 2-inch, in a 350° oven for 45 minutes.
Combine first 5 ingredients and press to 1/2-inch thickness on cookie sheet. Refrigerate overnight. Cut into squares and roll in flour. Fry in butter; place in a casserole dish. Add soup and 1 soup can of water to drippings in pan. Mix well and pour over meat in casserole. Bake for 1 hour at 350°.
Combine all ingredients, adding flour last. Shape into balls. Place on cookie sheet. Make indentation atop each ball with your thumb. Fill hole with jam. Bake at 350° for 10 to 13 minutes.
Mix the 1 cup cornstarch, eggs, salt and pepper. Add enough milk to make a batter of medium consistency. Stir lightly. Coat pork cubes in batter and deep fry in hot oil until done. Set aside.
Mix together and put in a baking dish; sprinkle well with paprika and bake, uncovered, at 350° for 15 to 20 minutes. Serve with chips.
Brown beef and drain off fat. Add spaghetti sauce mix, tomato sauce and tomato paste. Rinse cans and add 2 cans water. Add Parmesan cheese. Simmer 10 minutes. Cook and drain lasagna noodles.
Beat eggs well; add sugar and beat 2 minutes. Add dry ingredients, sifted together. Bring milk to boiling point; add butter and vanilla to milk. Cool slightly, then add to batter. Batter will be thin. Bake at 350° for 35 minutes or until done. Remove from oven and immediately spread with Coconut Topping.
Melt chocolate and 3 tablespoons butter in saucepan on low. Cool. Blend in remaining butter with cream cheese. Add until soft. Add 1/4 cup sugar beating well. Blend in egg, 1 tablespoon flour, 1/2 teaspoon vanilla and set aside. Beat 2 eggs until light; add 3/4 cup sugar adding next 6 ingredients one at a time and blend this mixture into the chocolate. Spread 1/2 of chocolate batter on greased 8-inch square pan. Add cheese mix spreading evenly, then top with tablespoons of remaining chocolate batter and zigzag spatula to marble. Bake in 350° oven for 35 to 40 minutes. Cool and cut bars.
Just dump all the ingredients together in a casserole dish and bake at 325° for about 2 1/2 hours. (Meat will be very tender.) Serve over rice.
Boil together with care, security, love, religion, kindness, safety and loving parents. Keep hot at all times. Never let get warm. Mix thoroughly. Bake forever.
De-bone chicken and cut into smaller pieces or use canned chicken. Mix all ingredients together in a medium pot and bring to a boil. Place 2 pie crusts on a foil-lined large cookie sheet and pour mixture into crusts, dividing amounts evenly. Top with remaining pie crusts. Cut a slit at the top of each crust. Bake at 350° for 35 to 45 minutes or until tops are brown. Leftovers heat up well in microwave!
Cut rolls in half and scoop out some of the center. Mix remaining ingredients as filling. Fill rolls with cheese mixture. Wrap rolls individually in foil. Bake at 325° for 30 minutes. Rolls may be frozen and reheated.
Clean and rinse the strawberries, put them in a blender with the sugar. Blend to obtain a sauce. Drain the peaches and cut them in thin slices. To serve, place the sliced peaches in 4 bowls, add the ice cream in the center and pour the strawberry sauce on the ice cream and peaches.
Prepare dressing according to package directions and set aside. Use only broccoli flowerets for salad. Combine all ingredients and cover with dressing. Refrigerate 8 hours or overnight.
Heat oven to 425°. Coat bottom of 13 x 9 x 2-inch pan with Crisco oil. Combine cornmeal, pepper, garlic salt, lemon pepper and Cajun spice in large flat dish. Combine egg and water. Rinse fish. Dip in egg mixture. Coat with cornmeal mixture. Place in pan. Bake at 425° for 22 to 25 minutes or until fish flakes easily when tested with fork. Serve with tartar sauce if desired. Makes 4 servings.
Cut meat into very thin pasinda-style slices. Wash and drain well. Fry onions in oil until golden. Drain on paper towels; let cool then crush with the back of a spoon. Set aside.
Combine popcorn and pecans in lightly greased 15 x 10 x 1-inch jelly roll pan. Mix well; set aside. Melt butter; add brown sugar, corn syrup and salt. Boil 5 minutes without stirring. Remove from heat. Stir in soda and vanilla. Pour syrup over corn, stirring to coat corn and nuts. Bake at 300° for 30 minutes, stirring after 15 minutes. Cool completely and break apart. Store in airtight container.
In a large skillet, melt butter. Layer sauerkraut, rice, then onion and green pepper. Top with hamburger, salt and pepper, then place tomatoes on top of that. Do not stir. Cook, covered, over low heat for 25 to 30 minutes. Serve from skillet.
Cook squash in a small amount of water until tender; drain and mash. Add 2 cups bread crumbs and next 5 ingredients. Add more bread crumbs if mixture is too soft. Shape into 18 logs; roll each in cornmeal. Deep fry in hot oil at 375°.
In large saucepan, cook broccoli in boiling unsalted water until tender (2 or 3 minutes). Rinse under cold water. Set aside. In another large saucepan, heat 1 tablespoon olive oil. Lightly brown garlic. Add parsley, oregano, chicken broth and wine. Simmer 3 minutes. Cook pasta of your choice according to package directions. Drain and place in large heated serving bowl. Add 3 tablespoons olive oil and grated cheese and toss well. Add broccoli to warmed sauce and toss. Calories 300 and fat 6 g. Serves 4 to 6.
Cream butter and sugar. Stir in pumpkin and water. Add dry ingredients. Mix. Turn into loaf pan. Bake at 350° for 1 hour.
Mix melted butter and graham cracker crumbs; place in a 9 x 13 x 2-inch pan. Place remaining ingredients in pan in order. After nuts, press ingredients down firmly and then pour milk over all. Bake at 350° for 30 minutes.
Sprinkle both sides of fillet with salt and pepper; arrange in a single layer in a greased baking dish. Place tomato slices over fillets. Sprinkle with salt and pepper. Melt butter in saucepan and blend in flour. Gradually add milk and cook, stirring constantly until thick and without lumps. Remove from heat and stir in wine and basil. Pour sauce over the tomatoes and bake at 350° for 25 minutes or until the fish flakes when tested with a fork. Sprinkle with parsley and serve. Serves 6.
Cream the sour cream and cream cheese together; add sugar. Fold in peaches, cherries, pineapple, marshmallows and nuts. Slice to serve.
Cook first 2 ingredients with celery seed tied in bag for 1 hour. Then run through colander. Add sugar, red pepper and salt. Combine butter and flour. Add to mixture. Cook for 20 minutes. Pour in can and seal. Ready to serve when heated.
Brown sausage in heavy skillet. Remove from drippings. Add flour to drippings. Brown flour until dark. Add onions, parsley and garlic. Cook until soft, then add water and rice, salt and pepper and sausage. When it comes to a boil, lower heat to lowest point and cook for about 1 hour, covered tightly. When rice is done, remove lid and let cook for a few minutes until rice dries a little. Serves 6 to 8.
Preheat oven to 350°. Butter a 9 x 13-inch baking dish. Combine first 8 ingredients in a large bowl and blend well. Turn into prepared dish and bake until cake tests done, about 1 hour.
Combine crushed cookie crumbs and butter. Press in bottom of 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes, until golden brown. Set aside to cool. Place 3 unopened cans of sweetened condensed milk completely submerged in slow boiling water bath (large pan; low heat) for 3 hours. Do not let water level get below top of cans. Cool cans; open when cooled. Spread over crust. Top with Cool Whip. Chill 1 hour.
Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mixture into 30 balls. Roll in flour. Brown meat balls in shortening. Drain excess fat.
Brown sausage, onion, green pepper and garlic; drain. Add remaining ingredients. Simmer uncovered 20 minutes. Serve over spaghetti with Parmesan cheese. Makes 8 servings.
Cream the sour cream, shortening and sugar. Add eggs; mix well. In separate bowl, mix flour, baking powder, baking soda and salt. Stir into creamed mixture. Add vanilla. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Ice flat side, half chocolate and half vanilla. Makes 48.
Combine tomatoes and cheese in the top of a doubler boiler. Cook over medium heat until cheese is melted.
Combine dry ingredients and mix with sweet potatoes. Mix milk and eggs and combine with potato mixture. Pour into 9-inch pie pan (deep). Bake in very hot oven, 450°, for 10 minutes, then reduce heat to 350° and bake for 35 minutes longer. Use electric mixer to blend ingredients with potato.
Wash and dry chicken breast. Cut into bite size chunks. In a shallow bowl, mix flour, salt and pepper. Dredge chicken in flour mixture. In a small bowl, combine milk and egg. Dunk chicken nuggets in milk-egg mixture, then roll in bread crumbs. Bake in a preheated 425° oven for 10 to 15 minutes. Serve with catsup, barbecue sauce or sweet and sour sauce.
In a small bowl, dissolve jello in hot water. Set aside. Crush the graham crackers. Mix with butter and 10x sugar. Press in bottom of a 9 x 13-inch pan, saving 4 tablespoons for topping. Cream together the cheese, sugar and vanilla; set aside. Whip the Pet milk and add to jello mixture. Beat. Add cream cheese mixture; mix well. Pour over crumbs and sprinkle with the 4 tablespoons crumbs. Chill.
Prepare cake according to directions on box; set aside. Mix the brown sugar, chocolate chips, nuts and flour in separate bowl. Pour 1/2 cake batter into a 9 x 13-inch pan. Sprinkle half of dry mix over top. Add remaining cake batter, then sprinkle remainder of dry mix over top. Bake according to directions on box.
Combine butter, onion and green pepper. Microwave on High 2 to 3 minutes. Mix with shredded potatoes. Spread mixture evenly in pan sprayed with Pam. Bake at 350° for 10 to 15 minutes while browning sausage in skillet. In separate dish, mix eggs, milk, seasoning and 1/2 cup cheese. Pour 1/2 of mixture over crust. Sprinkle with sausage. Pour remaining egg mixture over sausage. Top with remaining cheese (and more shredded potatoes, if desired). Bake at 350° for 1/2 hour.
Mix all ingredients together. Bake at 350° for 1 1/2 hours, stirring often.
Brown hamburger; drain off grease. Over low heat, mix together Velveeta, beef and soups. Heat until smooth. (Do not dilute soups.) Boil noodles until tender and drain. If onion is desired, dice and brown with hamburger.