HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and drain. Add first 6 ingredients, simmer 15 minutes. While meat mixture is cooking, prepare the other ingredients. Cook egg noodles. Mix green onion with cream cheese and sour cream. Grease a 13 x 9-inch loaf pan. Put a layer of noodles, meat sauce, sour cream and cheese mixture. Cover with sharp grated cheese. Bake 20 minutes or until good and hot at 350°. This freezes well. Mix the day before so the flavors can set.
Boil yams until tender. Peel and slice yams. Melt 1 stick butter in skillet. Pour enough brown sugar in skillet to absorb butter and cook for a couple of minutes. Add 1 tablespoon vanilla into mixture. Add sliced yams and fry on both sides until coated with mixture. Put in baking dish and bake for about 45 minutes at 350°. If desired, marshmallows may be added to heated yams. Put layer of marshmallows on top and place in broiler for about 2 minutes, until slightly browned.
Soften cream cheese with the juice from cherries. Add powdered sugar and salad dressing. Cream well. Add undrained crushed pineapple, slice cherries and Cool Whip. May add other fruits, such as, mandarin oranges etc.
Mix and boil 1 minute the cocoa, sugar and milk. Stir in margarine, peanut butter, oats and vanilla. Drop by teaspoonful onto waxed paper and let set until firm.
Mix together and put in loaf pan. Bake at 350° for 1 hour or until done.
In 4-quart saucepan, prepare macaroni according to package directions. Add carrots, broccoli and pepper for last 5 minutes of cooking time. Drain. In saucepan, combine remaining ingredients over low heat; melt cheese, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally. Serves 5.
Halve each chicken filet and dust with seasoned flour. Melt butter or margarine in a skillet and lightly brown chicken. Add bacon and onion; saute until brown. Add wine, water, mushrooms and potatoes. Mix gently, cover and cook on low heat until potatoes are done. Adjust seasoning, if necessary, and sprinkle with parsley. Serves four.
Mix well; use little hands if necessary or willing. Roll into balls. Can be used as edible play dough. Makes about 15 small balls.
Cream the margarine. Stir in the evaporated milk, sugar and egg yolks. Cook 10 minutes. Remove from heat. Add vanilla and coconut. Beat until thick. Add nuts and smooth over cake.
Drain cooked beans and set aside, but reserve 3 cups cooking liquid. Wash rice under cold running water and drain. Heat oil in a heavy kettle or Dutch oven. Brown salt pork. Add onion and bell pepper and saute for 3 minutes. Stir in the rice. Add beans and reserve liquid. Mix and add salt, pepper and oregano. Boil, uncovered, on moderate heat until water is absorbed and rice is dry (about 4 to 5 minutes). Cover and simmer on low heat for 30 minutes. Turn off heat and let the rice sit for 10 minutes before serving.
Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; add to egg mixture. Mix well.
Put water, onion, chicken, parsley and bouillon cubes in a large saucepan or Dutch oven. Bring to a boil. Drop in frozen noodles; stir to separate. Cover and simmer 45 minutes. Makes 8 one-cup servings.
Mix first 3 ingredients. Pour this over a pork loin roast. Bake for 4 hours at 350°, covered. Do not lift lid.
Melt the margarine in a saucepan. Add chocolate chips and stir until dissolved. When mixture is cool, add vanilla. Combine the marshmallows and pecans to mixture. Pour out on sugared wax paper and form into 2 logs. Store in refrigerator to firm. Slice into desired thickness.
Add the first 3 ingredients in a mixing bowl. Set aside until the butter melts into the cake pan. Pour the batter into the butter. Put the peaches on top. Bake in oven at 350° until golden brown.
Mix shredded cabbage and carrots. Add just enough Miracle Whip to moisten. Add salt, pepper and sugar to taste. Onion may also be added, if you like it.
Add enough water to reserved pineapple juice to make 1 1/2 cups; heat and dissolve jello and cream cheese. Add other ingredients; fold in whipping cream last. May be placed in a mold and refrigerated.
Fill skillet with apples. Add the butter, sugar, and cinnamon to the apples, stirring to mix well. Cook until apples are soft. Let cool a bit.
Coat liver lightly with flour. Saute over medium-high heat until lightly browned. Do not overcook. Season to taste with salt and pepper. Serve with hot, crisp bacon.
Combine and pour in a buttered dish. Bake at 375° for 40 minutes.
Mix pudding with milk. Fold in half of Cool Whip and half of coconut. Pour into crust. Spread remaining Cool Whip over pie. Sprinkle with remaining coconut. Chill.
Take 16 pieces of chocolate; put in the refrigerator for 100 minutes. Cut and eat.
In large saucepan, bring water to boil, add bouillon cube and stir to dissolve. Add Brussels sprouts, cook until done. Add onion and pepper the last few minutes of cooking time. Drain, keep warm.
Scald milk. Stir in hot mashed potatoes, shortening, sugar and salt. Let stand until lukewarm. Sprinkle yeast over warm water in large mixing bowl. Stir until dissolved. Stir in potato-milk mixture. Beat eggs thoroughly and add to mixture with 1 1/2 cups of flour. Beat well and cover. Let stand in warm place about 1 hour. Stir in remaining flour. Knead. Put in a greased mixing bowl. Cover and refrigerate for 12 hours. Make into cloverleaf rolls in greased muffin tins and let stand until double in size. Bake at 400° for 15 to 20 minutes.
Cook broccoli according to directions on package. In greased baking dish, layer broccoli, water chestnuts, soup and cheese. Crush cracker crumbs and put on top. (I drizzle a little melted margarine over the crumbs.) Bake at 350° for 20 minutes or until bubbly.
Brown sausage and drain on paper towel. Place bread in bottom of 9 x 13-inch pan, butter side up. Mix eggs, sour cream and milk. Spread sausage over bread. Pour egg mixture over sausage. Top with cheese. Cover and store in refrigerator 12 hours or overnight. Bake at 350° for 40 minutes or until brown. Serves 12.
Prepare cake according to directions on package. Pour into greased 10 x 15-inch jelly roll pan. Bake in preheated oven at 350° for 15 to 20 minutes or until done; cool in pan.
Cook chicken until well done. Chop onion, bell pepper and cheese. Cook spaghetti. Mix all together. Reserve the broth.
In medium saucepan, combine milk, sugar, vinegar, egg, butter, cornstarch, salt, celery seed and dry mustard. Cook and stir over low heat until thickened. Remove from heat; blend in onions and mayonnaise and let cool. Combine potatoes and hard-cooked eggs. Carefully fold in dressing. Chill. Before serving, sprinkle with paprika.
Mix together sour cream, soup and dill weed. Add green onions, black olives, Cheddar cheese and shrimp. Mix with cooked noodles. Sprinkle with Mozzarella cheese and chopped chives. Bake at 350° for 30 minutes.
In 4-quart microproof mixing bowl combine chocolate, butterscotch and butter. Cook on 70 (Roast) 5 minutes or until melted. Stir. Fold in marshmallows and nuts. Spread on buttered 13 x 9-inch pan. Refrigerate until set (about 2 hours). Cut into squares.
Basic Cream Sauce: This white sauce may be made with half chicken stock and half cream or with milk. It is a fine dressing for egg dishes, vegetables, fish, grains or pastas. Melt butter in small saucepan over moderate heat. Add flour; blend well, then slowly stir in the milk. Cook, stirring, until the mixture thickens and is smooth. Add salt, pepper and scraped onion or onion juice. Some cooks like to add a little chopped parsley or chives. A half teaspoon of Worcestershire sauce or a little nutmeg is also good.
Grease an 8 x 8 x 2-inch pan. In heavy 3-quart saucepan, stir together sugar, corn syrup and cream. Cook over medium heat, stirring occasionally, until temperature on candy thermometer reaches 260° or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape, yet elastic. Remove from heat. Stir in nuts and vanilla. Continue stirring 2 minutes. Turn into prepared pan. Cool slightly.
In hot oil, brown garlic and ground beef. Stir in soup mix, water, tomato paste, tomato sauce, salt, pepper, sugar and oregano. Cover and cook 30 minutes. Cook lasagna noodles according to package directions.
Cream margarine and sugar; add eggs, flour and milk. Add nuts, coconut, dates and candy. Beat well. Bake 2 hours at 250° in tube pan.
Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside. In a kettle, melt 4 tablespoons butter. Add the chopped mushrooms along with onion and garlic. Saute 5 minutes. Stir in broth, water, tomato paste, salt, black pepper and bay leaf. Heat to boiling. Stir in barley. Reduce heat. Cover and simmer 1 hour. Add parsley, celery and carrots. Cook, covered, about 30 minutes longer or until vegetables and barley are tender. In medium skillet, melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes. Add to soup along with sherry. Remove bay leaf and serve.
Boil chicken; bone and chop. Mix soups and picante sauce. Add to chicken and mix well. In a large casserole dish, place a layer of Doritos, a layer of chicken mixture, a layer of grated cheese and then Doritos. Continue, ending with a topping of Doritos. Place in oven at 350° for 15 to 20 minutes to melt cheese.
In a deep frying pan, saute onion, bell pepper and celery in small amount of vegetable oil until tender. Add meat and cook on top of stove until redness is gone. Stir frequently until well mixed. Add tomatoes, water, rice, salt, pepper and tomato sauce. Mix well and let simmer with lid on until rice is tender, about 30 minutes. Pour into greased casserole dish and bake at 350° until light brown. Sprinkle with cheese. Run back into oven about 10 minutes or until cheese is melted.
In large skillet, heat olive oil until hot. Add shrimp and saute until shrimp turn opaque. Don't overcook. Add white clam sauce, oregano and lemon juice. Sprinkle bread crumbs over shrimp. Cook over high heat, basting shrimp with sauce until sauce is slightly thickened, about one minute. Serve over steamed rice.
Mash potatoes. Add margarine, eggs and sugar. Blend together good and add vanilla and milk. Pour into baking dish. Bake 20 minutes in a 350° oven.
Pare and slice apples as usual for pie. Mix remaining ingredients and bring to boil. Pour over apples and mix. Put in crust. Add 1 or 2 envelopes of Sweet 'N Low, if desired.
Mix berries and sugar well. Let stand for 20 minutes. Bring Sure-Gel and water to a boil; stirring constantly. Boil 1 minute. Pour into berries; stir for 2 minutes. Put into containers and freeze.
Steam rice in broth for 1 minute. Mix all ingredients together. Pour into a 9 x 13-inch pan. Put chicken or turkey on top (cooked). Bake 45 minutes at 350°. Cover pan with foil; it will make the dressing more moist. If you don't have chicken broth, water will do.
Mix dressing, cheese, sugar and onion in a large bowl. Add remaining ingredients; mix lightly. Makes 8 servings.
Sprinkle sugar over apples. Combine remaining ingredients; pour over apples. Bake at 350° for 30 to 35 minutes, or until brown.
Drain corn, reserving 3 tablespoons liquid. Combine reserved liquid and cream cheese in saucepan. Heat and blend until smooth. Stir in remaining ingredients. Cook for 15 minutes over low heat. Makes 4 to 6 servings.
Cream together and add pretzels, press into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool completely.
Dissolve yeast in warm water. Mix together with all other ingredients. Let stand in covered bowl in refrigerator overnight. Next day, roll out and cut into biscuits. Bake on cookie sheet at 350° for 10 to 15 minutes.
Mix flour, salt and pepper. Sprinkle 1 side of beef steak with half of the flour mixture. Pound in. Turn beef and pound in remaining flour mixture.
Cream shortening and sugars. Beat in eggs. Blend raw zucchini until smooth and add to creamed mixture. Add vanilla. Sift dry ingredients, then beat into creamed mixture until smooth. Add nuts. Pour into 2 greased and floured pans. Bake at 350° for 50 to 60 minutes.
Combine first 4 ingredients. Stir in eggs, milk and butter; mix well. Pour into a well-greased 2-quart casserole dish or use cooking spray. Bake, uncovered, at 350° for 50 minutes.
Use fresh vegetables; cook each vegetable separately until done. Then combine and simmer for about 1 hour.
Heat oil in a large kettle or Dutch oven. Add onions and garlic; saute 5 minutes. Add the ground beef; cook until brown, breaking the meat up with a fork until it cooks. Stir in the remaining ingredients. Bring the mixture to a simmer, then cook over low heat until it is thick and rich, 45 minutes to an hour. Remove the bay leaves; skim off the fat. This makes about 10 cups, plenty for 2 hearty family dishes. It freezes well.
Dissolve sugar in boiling water. Dissolve jello in 12 cups boiling water. Combine sugar and jello mixture and add to this orange juice, lemon juice and pineapple juice. When ready to serve add ginger ale. Makes approximately 3 gallons. Serves 100. Can be frozen. If frozen, remove from freezer about 5 or 6 hours before serving.
Place rabbit pieces overnight in a marinade made of the ale, Worcestershire, garlic, bay leaves, spices, onion and carrot.
Blend all the ingredients together, mixing well. Bake at 325° to 350° for 35 to 40 minutes in 3 layer round pans (butter and flour pans).
Brown meat over medium heat. Drain well. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onions and pepper. Pour into pastry shell. Bake in a 350° oven for 35 to 40 minutes or until golden brown on top. Knife inserted in center should come out clean.
Cut pound cake crosswise and fill with jam. Put into bowl and sprinkle with sherry. Cover cake with a layer of fruit, then layer of pudding, alternating layers. Cover with Cool Whip. Refrigerate until ready to serve.
Combine the first 6 ingredients in top of double boiler. Cook and stir over hot, not boiling, water until thick. Cool. Stir in fruits and marshmallows. Fold in whipped cream. Spoon gently into serving bowl; chill 24 hours. Trim with orange sections and green seedless grapes.
Saute onion, bell pepper and celery in oleo. Add soups and cheese. Cook over low heat until cheese melts. Fold in broccoli and rice. Add salt and pepper to taste. Put into greased casserole dish and bake at 350° for 25 or 30 minutes. Serves 6 to 8.
Mix well and separate into desired sections. Add a flavoring (peppermint, maple, cinnamon, etc.) to each section and form into small balls. Cool in refrigerator while making chocolate coating. Spear small ball with toothpick and dip into chocolate. Immediately lay aside to cool.
Cream sugar and butter. Add egg and beat well. Add apples and nuts. Add remaining ingredients and mix well. Bake in a greased 9 x 12-inch baking dish at 350° for 40 minutes. Serves 9 to 14.
Butter tube pan. Preheat oven to 350°. Mix sugar and cinnamon together in small bowl. Cut biscuits in quarters. Roll in sugar mixture and put in tube pan. Melt margarine and brown sugar together. Pour over biscuits in pan. Bake 40 minutes in 350° oven. Remove from oven and immediately invert onto large plate and remove pan. Cool. Ready to pull off pieces and eat.
Mix flour, baking powder and sugar; cut in Crisco with fork. Add buttermilk. Roll out and cut with biscuit cutter. Bake at 425° for 10 minutes.
Mix first four ingredients until well blended. Use round bottom bowl. Cut dried beef in small pieces. Line bowl with beef. Put cheese mix onto top. Sprinkle remaining beef on top. Turn out on wax paper to shape. Chill and serve with crackers. Mixture is easier to work with if refrigerated.
Bake the potatoes at 450° for 45 minutes or until done. Allow potatoes to cool. When cool, slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Mash pulp and add the above ingredients, mixing well with an electric mixer. Stuff shells with potato mixture. You may freeze the potatoes at this point. Before you serve the potatoes, bake another 15 minutes at 450°. This works well when you have leftover baked potatoes.
Cook noodles in salted water until tender. Drain and rinse. Combine spinach, cream cheese, onions, Parmesan cheese, pepper, garlic, eggs and cheese in a mixer. Beat well.
Mix pudding and milk; beat 1 minute. Fold in Cool Whip. Line bottom of 9 x 13-inch pan with crackers (whole). Spread half of filling. Top with another layer of crackers. Place remaining filling on top and then another layer of crackers. Gently spread top with frosting. Refrigerate 12 to 24 hours. Makes 16 servings.
Press raw hamburger in casserole pan. Place sliced onion over hamburger. Place sliced potatoes over onions. Place sliced carrots over potatoes. Pour soup over all. Add grated cheese on top of all this. Bake at 350° for 1 1/2 hours covered, then uncover and brown, about 1/2 hour.
Cook ground beef and onion, drain off fat. Stir in tomato sauce, mushrooms, parsley, salt, pepper & oregano. Unroll one package of rolls and separate into triangles. Place in a lightly greased 9 pie plate, pressing edges together to form a pie shell. Separate one of the eggs, set yolk aside. Beat egg white with the remaining 2 eggs. Pour half the beaten eggs over pie shell. Spoon meat mixture into shell. Arrange cheese slices on top - spread with remaining beaten eggs.
Heat oven to 350°. Combine cheese, flour and seasoning. Dip chicken in combined egg and milk. Coat with cheese mixture. Place in baking pan and pour margarine over chicken. Bake 1 hour. Serve with additional cheese. Makes 3 to 4 servings.
Marinate the meat in all the ingredients for 1 hour. Transfer meat to a pot. Add 1/2 cup water (or more, depending on type of meat.) Cover and boil over low heat until meat is tender and most of the water has evaporated. Take off heat and set aside.
Cream shortening and sugar. Mix eggs, pumpkin and water until smooth. Add flour, soda and spices; stir in nuts. Grease wide mouth pint jars. Fill jars half full of batter. Bake in oven at 325° for 45 minutes. When done, remove one jar at a time, cleaning around top, putting on lids to seal. Make sure to tighten lids. Makes 8 pints. Will keep all year. Squash or sweet potatoes can be used in place of pumpkin.
Saute squash and onion in butter. Add milk, tomatoes, salt, pepper and cheese. Place in 2-quart casserole dish. Top with crushed Ritz crackers. Bake at 350° for 45 to 50 minutes.
Preheat oven to 400°. Shred Jack and Cheddar together in large bowl. Add mayonnaise until spreading consistency is reached. Flavor with garlic. Bake on cookie sheet until cheese is melted.
Roll into balls and press flat with glass dipped in sugar. Bake at 375°.
Boil spaghetti according to directions on box. drain liquid and rinse with cold water. Add sauce and cheese. (I spray my 10 x 13 inch pyrex dish with vegetable spray to avoid hard crust build up.) Lay strips of bacon on top of spaghetti. Bake at 350 to 375° 40 minutes. Yield: 8 servings.
Peel and slice onions thin. Melt butter or margarine in saucepan. Saute onion until lightly browned. Add beef stock and seasonings. Simmer for 10 minutes. Add parsley and cheese. Pour into bowls. Top with small slices of toast sprinkled with cheese.
Coat a 6-cup Bundt pan with vegetable cooking spray; dust with 1 tablespoon flour and set aside.
Wash greens and break into pieces. Cut up onion into rings and cut up tomatoes. Toss with greens. Mix oil, vinegar, garlic, salt and pepper. Shake dressing well.
Cook and bone chicken. Cut into bite-sized pieces. Reserve 1 cup broth. Combine soups, green chilies, chili powder, broth, onion, garlic powder, salt and pepper and blend well. Cover bottom of 3-quart casserole with 2 cups of chips. Layer half of chicken over chips, half the sauce, then half of grated cheese. Repeat, ending with cheese. Bake at 350° for 30 minutes.
Boil chicken with onion and celery until done. Dice chicken into small pieces. Mix in large bowl the dressing mix, mushroom soup, milk, eggs, broth, butter and chicken. Mix well. Pour in baking dish and bake at 350° for 45 minutes.
Sift flour, baking powder and salt into large bowl. Add sugar, shortening and milk. Beat 2 minutes. Add eggs and beat 2 minutes more. Fold in raspberries. Put into two greased and floured 8 or 9-inch layer pans. Bake at 350° until it springs back when dented with a finger. Sweetened whipped cream with more raspberries folded in makes an excellent frosting.
Cream butter until light and fluffy; gradually add sugar and cream until light. Sift the flour; measure and sift with baking powder. Add the flour alternately with the liquid and add extracts. Beat smooth between each addition. Whip the egg whites until just stiff, but not dry and carefully fold them in. Bake in 2 layers or sheet cake at 350° for 45 minutes.
Preheat oven to 350°. In bag, combine bread crumbs, Parmesan cheese and seasonings. Place chicken (one at a time) in bag and shake to coat. Arrange chicken in a single layer in a small shallow roasting dish. Bake, uncovered, 30 minutes, basting occasionally. Pour sherry or extra broth over chicken and bake 5 minutes longer.
Stir together flour, soda, and salt, set aside. In large mixing bowl, beat butter and shortening on medium speed for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in chocolate chips and nuts. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in a pre-heated oven at 375° for 8 - 10 minutes or until golden in color. Remove; cool. Makes about 6 dozen cookies.
Beat all together; add nuts and rind. Use long narrow loaf pan; line pan with waxed paper. Bake for 1 hour at 300°. Cool slightly for 5 or 10 minutes. Pour over while in pan, 1/3 cup sugar mixed with juice of 1 lemon. If regular bread pan is used, bake at 300° for 3/4 hour and 10 or 15 minutes at 350°.
Dissolve jello in boiling water. Stir in sherbet. Let set a few minutes. Add fruit. Pour into mold or dish and place in refrigerator.
Cook noodles, brown meat and onions, pour into 2 large pans and mix in remaining ingredients except cheese. (Can be refrigerated at this point until the next day, if desired.) Top with the grated cheese and bake at 325° for 20 to 30 minutes. Serves 50.
Cut meat into 1/2-inch strips. Brown meat in butter in large Dutch oven. Add onion soup mix, mushroom soup and 2 cups water. Cook 45 minutes. Add rice and 2 cups water. Cook until water is absorbed. Add sour cream before serving.
Put ham in Dutch oven or other kettle with a tight lid. Boil for 45 minutes. Then add other ingredients. Bring back to boil and boil 5 minutes. Allow to stand and steep several hours or overnight before serving.
Crumble raw ground beef well; mix together the next 7 ingredients well. Then mix into the ground beef. Add the water and mix well. Form into cylinder shapes approximately 5 to 6 inches long and about as big around as your thumb.
Preheat oven to 400°. Cream sweet potato and butter and cool. Sift dry ingredients into potato. Stir in enough milk to make a dough you can handle. Put dough on floured board. Shape into a ball and pat or roll and cut out biscuits. Arrange on greased pan and bake 10 to 12 minutes or until brown. Makes 12 biscuits.
Mix and sift dry ingredients. Work in butter. Add milk gradually. Put on floured board. Pat and roll out to 1/2-inch thickness. Cut in strips or drop by spoonfuls on top of meat and broth. Cook until done.
Cook zucchini and onion in boiling water until tender. In a saucepan melt butter, blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Combine sauce with cooked vegetables. Place in a baking dish. Top with shredded cheese and then buttered crumbs. Bake in 350°F oven for 25 minutes.
Bring pineapple and juice to a boil. Remove from fire and add the jello and mix until thoroughly dissolved. Cool until it starts to set. Then add the buttermilk and Cool Whip. Stir until thoroughly mixed. Put into a 9 x 11-inch pan and refrigerate. Can use other flavors of jello if desired.