HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and chili in oil and add to dry ingredients. Mix in egg and honey. Bake at 375° for 30 minutes or until brown.
In a large mixer bowl or blender, beat together the ice cream, orange juice and egg. Gradually beat in milk. Pour in Tupperware popsicle molds or small waxed paper cups. Insert sticks into paper cup molds when partially frozen. To serve, peel off paper cup.
Cook meat. Saute mushrooms, onion, garlic and peppers. Slightly beat eggs. Mix together in greased baking dish. Bake uncovered at 350° for 1 hour. Serves 6.
Beat egg yolks, sour cream, vanilla, whiskey and salt. Then add enough flour to make a dough that holds together. Knead until smooth and dough doesn't stick to hands. Roll out very thin. Cut into strips about 1 1/2 x 4-inches. Make a slit in the center of each strip and turn inside out. Fry in deep hot grease; dough will bubble a little. After dough rises to the top, turn over and fry about 1 minute. These are very fragile, so handle gently. When cool, sprinkle with powdered sugar.
Cut up apples, oranges and bananas. Mix all fruits with enough salad dressing to moisten or use the dressing as a topping on the salad when served. Makes 6 servings, about 2/3 cup each.
Beat eggs at high speed for 3 minutes. Add sugar, pumpkin and lemon juice; set aside. Mix all other ingredients and fold into pumpkin mixture. Spread into greased 15 x 10 x 1-inch pan. Sprinkle cake with 1 cup chopped nuts. Bake at 375° for 15 minutes. Remove from oven and loosen cake with knife. Flip over onto a powdered sugar towel. Roll up towel in jelly roll fashion and cool for 45 minutes. Mix filling ingredients together. After cake has cooled, unroll and spread cake with filling and reroll. Refrigerate until served.
Heat pineapple to boiling. Add gelatin, softened cream cheese, pimientos, celery and nuts. Mix well. Fold in whipped cream. Refrigerate.
Mix ground beef and pork together. Mix in beefy mushroom mix. Form into loaf. Pour gravy over loaf in a large baking dish. Arrange mushrooms in gravy. Bake at 350° for 1 1/2 hours.
Preheat oven to 350°. Mix together in 2 1/2-quart casserole: chicken and onion. Blend soup and broth and add to chicken and onion. Sprinkle with cheese and potato chips. Bake, uncovered, at 350°.
Line a 9-inch pie pan with pastry 4-inches larger than the pie pan. Sprinkle 1 tablespoon flour over this crust. Mix berries with remaining ingredients and pour into pie shell. Trim edge of crust, leaving 1/2-inch overhang. Moisten edge of crust with water. Roll remaining pastry into circle 2-inches larger in diameter than pan, making a few slits. Place over berries and fold under crust over top crust. Press edges to pan with floured fork. Brush top with milk or cream. Bake in hot oven 50 to 60 minutes.
In a large mixing bowl beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-inch baking dish. Chill until ready to serve. Cut into squares.
Thaw frozen potatoes. Mix with other ingredients except margarine and corn flakes. Place in large casserole dish, cover with crushed corn flakes, drizzle melted margarine over the top. Cover and bake for 1 hour at 350°. Then uncover and bake for 30 minutes more.
Dissolve jello in hot water. Add cool water and cool until begins to thicken. Mix diced apples with sugar and lemon juice. Add celery, pickle and chopped nuts. Fold into jello mixture and chill until firm.
Cook hamburger, onion and bell pepper in a skillet until brown. Mix cream of chicken soup, cream of mushroom soup, Ro-Tel tomatoes and Velveeta cheese in a pan until cheese is melted. Combine the meat mixture and the cheese mixture. Pour over tortilla chips in a 9 x 13-inch pan. Layer chips, then mixture, topping off with chips. Bake in oven at 350° for 30 minutes or until brown.
Boil water; add jello. Whisk Miracle Whip into the jello. Add applesauce and cranberry sauce mixture. Spray 5-cup jello mold. Pour mixture into mold slowly and allow to thicken.
Boil chicken; bone and cut up. Soak bread in broth, 2 1/2 cups. Saute celery and onions in oleo. Combine all. Bake like dressing at 350°.
Brown and drain hamburger. Use 1 bowl microwave method to prepare instant potatoes while browning hamburger. In glass mixing bowl or casserole, layer hamburger, green beans, tomato soup, potatoes and cheese. Microwave until cheese is melted and beans are hot.
Beat yolks with sugar. Add water and flavorings. Sift dry ingredients and add to mixture. Beat well 5 minutes. Fold in well beaten egg whites. Mix 3 tablespoons butter with 1 cup brown sugar and add pineapple. Put pineapple mixture in the bottom of the pan. Put batter in an 8-inch square pan. Bake 40 minutes in a moderate oven. The cake alone (without pineapple mixture) can be used for shortcake. Very good.
Saute onion in water with chicken bouillon cube. Add carrots and spinach. Cook until tender. Add mushrooms and jar of spaghetti sauce. Season with some brown sugar to taste. Cook lasagne noodles, then take a casserole dish. Spread sauce to cover bottom. Layer noodles. Top with sauce. Continue to layer, topping each layer with some of the 3 cheeses. Last layer should be sauce. Top with cheese. Sprinkle with Parmesan. Bake at 400° for 20 minutes, or until cheese is melted well.
Combine cookie crumbs and nuts. Spread 1/2 the mixture in a shallow pan. Cream butter and sugar. Add chocolate and flavoring. Beat egg yolks and add. Stiffly beat egg whites and fold in. Spread over crumb mixture; put other half of crumbs on top and chill overnight. Serves 12.
Place chicken in crock-pot. Add soup mix and barbecue sauce. Cook on low setting for 8 1/2 or 9 hours.
Add to a lightly greased casserole dish chopped broccoli. Saute celery and onion in butter. Mix cream of chicken soup with sauteed onion and celery in separate bowl, then add rice. Stir well and spread over broccoli. Spread cream of mushroom soup over rice mixture. Cook at 375° for 10 to 15 minutes. Sprinkle grated cheese. Put back in oven until cheese melts good. Serve.
Combine the first 4 ingredients in 4-cup glass measure. Cook 2 minutes on High. Stir. Cook 6 more minutes on High. Will be light golden. Add the vanilla and butter and cook 1 1/2 minutes longer. Add baking soda. Stir in and pour onto a buttered cookie sheet that's a little warm. Cool and break.
Combine vinegar, 1 cup of the sugar and 2 teaspoons of the cinnamon. Stir over low heat until sugar dissolves. Cook over medium heat 20 minutes. Meanwhile, mix and sift flour, baking powder and salt. Put in shortening; stir in milk with fork until a soft dough forms. Roll out into rectangle. Dot with 2 tablespoons of butter. Roll up, starting at longer side. Cut crosswise into slices about 1 1/4-inch thick. Place out side up close together in deep baking dish. Dot with remaining butter and sprinkle over remaining sugar and cinnamon. Pour hot vinegar mixture over all. Bake at 375° for 30 to 40 minutes. Serve hot with heavy sour cream. Makes 8 servings.
Brown ground beef and onion in skillet until meat crumbles. Drain well. Stir in corn, beans, tomatoes and pepper. Cook over medium heat until thoroughly heated. Pour into an 11 x 7 x 1 1/2-inch baking dish. Set aside. Mix cornbread according to package directions and pour over mixture. Bake at 400° for 25 minutes or until golden brown.
Combine all ingredients. Make meatballs and fry them in shortening; cook halfway and simmer in sauce for 40 to 45 minutes, until ready to serve.
Melt the oleo and cheese in microwave or in top of double boiler. Sift sugar and cocoa together, then add butter and cheese. Mix together thoroughly. Pour in large ungreased pan. Slice and serve. Yields 6 pounds of fudge.
Put apples in unbaked 9-inch deep pie crust. Combine sugar, flour and salt; stir in cream. Pour mixture over apples; sprinkle with apple pie mix or cinnamon. Cover pie loosely with aluminum foil and bake in 375° oven for one hour. Remove foil and bake 15 minutes longer or until apples are tender.
Cream butter and sugar; beat in eggs. Sift dry ingredients together; add to creamed mixture alternately with milk. Add lemon rind and walnuts. Pour batter into greased loaf pan. Bake at 350° for 1 hour. Remove from oven and while still warm, spread with a mixture of the juice of one lemon, mixed with about 4 tablespoons sugar. When the loaf cools, this forms a sugary crust on top.
Boil and debone chicken. Spread chicken in baking dish. Mix together cream of celery soup and cream of chicken soup. Pour the soup mixture over the chicken.
Cook in a double boiler: sugar, flour, salt, egg and milk until thickened. Then add butter, vanilla and coconut. Pour in unbaked pie shell. Makes 2 pies. Use egg whites for meringue.
Melt butter, add celery and onion, saute for 5 minutes. Blend in flour, add stock and milk. Cook until soup has thickened. Stir in celery leaves, salt and pepper. Garnish with pimento.
Mix frozen lemonade and Eagle Brand condensed milk together. Mix well. Add Cool Whip and mix well, then pour into pie crust. Chill for about 2 hours. Makes 2 pies.
Mix the first 5 ingredients. Whip cream until it stands in stiff peaks and fold into mixture. Pour into crusts. Allow to chill in refrigerator 4 hours before serving. Makes 2 pies.
Put in microwave dish. Put in peaches, then mix and add remaining ingredients. Cook about 10 to 12 minutes on full power, uncovered, turning dish halfway through cooking time. Makes 6 servings. Contains 285 calories per serving.
Mix beans and seasoning mix. Beat together cream cheese, sour cream and taco sauce. Layer in order in dish. Bake at 350° for 30 minutes. Serve with taco and nacho chips.
In a deep casserole, layer beans, cheese and onion rings. Bake 20 minutes at 350°.
Combine all ingredients in a large pot. Bring to a boil and simmer, uncovered, 2 hours. Freeze in separate containers according to your family size. When thawed, heat thoroughly and serve with grilled cheese sandwiches.
Beat eggs, sugar and oil; add vanilla. Add zucchini. Sift and add flour, salt, soda, cinnamon and baking powder. Add chopped walnuts. Bake in 2 well-greased loaf pans at 350° for 50 to 60 minutes.
Make applesauce as usual. Measure. For each 2 cups of applesauce, add 1 cup sugar. Mix in enough cinnamon to taste. A sprinkle of cloves may be added. Put in large pan (I use dishpan). Cook in 350° oven for 3 hours. Take out and stir every 30 minutes. Put in jars and seal.
Melt the first 2 ingredients together. Take off heat and add green food coloring and vanilla. Stir in cornflakes (I use Frosted Flakes, stronger) until coated good with marshmallow mixture. Pour into greased jelly ring. Press lightly to form wreath effect. Let stand 2 to 3 minutes, then unmold into 9-inch pie taker. Let cool and set before cutting. For decoration, use cinnamon candy to make holly berries. Can keep up to 8 weeks in Tupperware pie taker.
Heat milk to lukewarm. Dissolve yeast in milk. Add all other ingredients, small amounts at a time and mix well. Refrigerate at least 10 hours.
Cut thin slice from top of peppers, remove seeds and wash. Brown ground beef and onion until done; drain. Stir rice, garlic salt, and one can of tomato sauce. Stuff peppers with mixture and stand upright in a baking dish. Pour other can of tomato sauce over peppers and cover dish. Bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes. Remove from oven and sprinkle cheese on top.
Boil potatoes in water for 30 minutes. This can be done ahead. (Or microwave 5 to 7 minutes and refrigerate.) Preheat oven to 350°.
Heat oven to 375. In a bowl mix dry ingredients. Stir together enough to mix all dry ingredients into pumpkin. Add milk and beat until smooth. Spray two 8-inch pie pans with non stick Canola spray and pour mixture into pans. Bake just until knife comes out clean when tested in center of pie.
Saute onion in oil. Add bread and saute. Remove from heat and add remaining ingredients. Bake in a greased, crumbed bread loaf pan or in greased muffin tins. Serve with gravy or cranberries. Bake in a 350° oven for 1 hour.
Drain beans and set aside. Melt margarine in saucepan; blend in flour and add remaining ingredients except beans. Cook until well blended and thickened. Mix gently with drained beans. Pour in casserole, cover and bake at 350° for 30 minutes or until bubbly.
Heat oven to 350°. In ungreased 9 x 13-inch cake pan, stir together flour, sugar, 1/4 cup cocoa, salt and baking powder. Mix milk, oil and vanilla into flour mixture. Stir with fork until smooth. Stir in nuts, then spread in pan. Sprinkle 1/4 cup cocoa and brown sugar over batter. Pour the hot tap water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon in dishes, top with ice cream and spoon sauce over each serving or serve alone.
Sift together first 4 ingredients and mix well. Add oil, eggs, vanilla and carrots. Bake at 350° until done.
In small bowl combine crumbs and seasonings. Dip chicken strips in water, then crumb mixture. Press crumbs to thoroughly coat. Spray baking sheet with Pam. Arrange chicken on sheet and sprinkle evenly with remaining crumbs. Bake at 350° until tender, about 20 minutes.
Cook approximately 1 pound deer meat in slow pot overnight. (Meat will fall apart.) In a large stew pot, boil chopped potatoes, onion and noodles until tender. Add deer meat to soup and simmer.
Combine corn meal, salt, sugar, oil, water and half the milk in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Cool. Add eggs and the remaining milk. Pour into a hot greased baking dish, 1 1/2-quart size. Serve hot.
Toast pecans on cookie sheet at 325° until lightly brown. Fold sugar into egg whites and beat again to stiff peaks. Fold toasted pecans into egg whites. Melt butter in 9 x 13-inch pan. Spread nut mixture in pan and bake 30 minutes. Turn mixture with spatula every 10 minutes. Let cool a bit, then break apart.
Combine ingredients and mix well. Cook until soft state, stirring constantly. Add 1/2 teaspoon vanilla, beat until holds shape. Add nuts, if desired, pour into buttered pan.
Brown meat in frying pan. Add onion and cook until golden. Add pepper, salt, green pepper, rice and tomatoes. Stir together well. Pour into greased 2-quart dish. Cover and bake for 40 minutes at 400°. Uncover and bake 20 minutes longer. Stir occasionally while baking and if necessary add tomato juice.
Make dough out of first 4 ingredients. Turn into a 2-quart greased baking dish. Sprinkle with brown sugar. Pour water over chips. Let stand until melted. Pour over dough. Bake 40 to 45 minutes at 350°. Let stand 5 minutes to cool slightly. During baking, pudding goes to bottom. Dip sauce over cake in bowl. Serve warm with ice cream.
Brown ground beef and onion in a skillet with a little margarine, salt, pepper and sugar. Drain. Mix ground beef with green peppers, tomatoes, tomato sauce and water in a large stockpot or dutch oven. Bring to a boil, then simmer until green pepper is soft. Add rice and simmer until rice is cooked. You can also add 2 to 3 cloves of chopped garlic with the onion and beef if desired.
Beat egg white and water just until frothy. Add pecans and mix until all nuts are coated. Mix sugar, salt and cinnamon together. Sprinkle over nuts, stirring nuts frequently, until nuts seem to be coated thoroughly. Place on a buttered jelly roll pan (10 x 15 inches). Bake at 225° for 1 hour, stirring every 15 minutes.
Mix all ingredients and pour dressing over all. Let stand at least 4 hours. Will keep in glass jars in refrigerator for 3 weeks.
Combine butter and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and spices. Stir into creamed mixture. Fold carrots and raisins into batter. Spoon batter into a greased 13 1/2 x 9 1/2 x 2-inch pan or Pyrex dish, spreading evenly. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pan. Spread cake with a thin layer of lemon frosting. Cut into 1 1/2 x 1 3/4-inch bars after frosting has set. Yields 42 bars.
Brown meats together and drain. Add remaining ingredients except bread. Mix and heat until cheese is melted. Spread on rye slices and freeze on cookie sheets. When frozen store in plastic bags. To serve broil until bubbly.
Combine cream cheese and powdered sugar. Mix well, add vanilla and nuts, mixing until well blended. Quickly beat in melted chips. Put in a pan sprayed with vegetable spray. Cool and cut into squares.
Cream butter. Add sugar and beat. Beat in flour and cornstarch. If dough is too sticky, add a few drops of milk. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes, until very light golden brown. When cookies cool, sprinkle with powdered sugar. One recipe makes 45 cookies.
Mix all ingredients together in a casserole; top with buttered corn flake crumbs. Bake in 300° oven for about an hour.
Crush Oreo cookies. Pour into Cool Whip and ice cream. Mix well. Freeze in 13 x 9-inch pan.
First we get a spoon. Then we get a bowl. Then we put the salad in the bowl. Then we put in the popcorn. Then we put in water and sugar and then smash it with a smasher. Then we put in butter. Then we put it in the oven. And then scoop it up and eat it. We will also have grapes with popcorn and popcorn juice with it.
Mix salmon, onions and egg. Combine flour, baking powder and 2 tablespoons reserved liquid. Mix into salmon mixture. Spoon into deep fat and brown quickly. Drain on paper towels. Makes 12 to 15 croquettes.
Combine melted butter or margarine, egg and cake mix; spread mixture in a buttered 9 x 13-inch pan. Combine softened cream cheese, eggs, brown sugar, powdered sugar, vanilla and salt; beat until smooth. Spread cream cheese mixture over cake mixture. Bake in a preheated 325° oven for 45 minutes or until cake is brown. Cut into small squares and sprinkle with powdered sugar. Makes 48 (1-inch) squares.
Remove stems from mushrooms. Saute mushroom caps in butter until just soft. Drain on paper towels until cool. Let cream cheese come to room temperature. Mix sausage and cream cheese together and put into mushroom caps. Place in a baking dish and bake at 400° for about 15 minutes.
In a large bowl, mix the cranberries, sugar and marshmallows. Cover; refrigerate overnight.
Mix dry ingredients; add shortening. Put egg and vinegar in a 1 cup measuring cup; fill to 3/4 cup measure with water. Mix with fork and press in pie pan.
Dissolve Jell-O, sugar and salt in boiling water. Drain cherries, measuring syrup; add water to make 3/4 cup as necessary. Add syrup and lemon juice to Jell-O. Gradually blend Jell-O into softened cream cheese. Chill until very thick. Then whip until fluffy. Fold in drained cherries.
Skin, wash, clean and dry the tail. Cook in half water and vinegar until it is tender. Remove it from the pan. Cut into suitable pieces. Dip in beaten egg and roll in breadcrumbs. Fry in hot butter or other fat until a golden brown.
Combine sugar, flour and almonds. Add egg white, butter and vanilla, stirring well. Drop by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on baking sheets before removing. Store in airtight container.
Cook pasta according to package instructions. Brown ground beef until well done. Add envelope of French's seasonings. Mix well. Add both jars of Ragu sauce. Slowly mix in tomato sauce and sugar. Spray a 9 x 13-inch pan with Pam. Layer sauce, noodles and cheese in order, ending with sauce. Sprinkle with Parmesan cheese. Bake at 375° until middle begins to bubble, 30 to 45 minutes.
Open pumpkin top (as in carving a jack-o-lantern) and scrape insides, disposing of all seeds and strings. Mix all ingredients and spoon into pumpkin. Replace top and spray outside thoroughly with Pam. Bake in a shallow dish in a 350° oven for 1 1/2 to 2 hours. Spoon warm fruit into bowls and top with whipped cream or serve as a side dish with turkey or chicken.
Melt oleo in saucepan. Remove from heat and add remaining ingredients, one at a time, mixing each ingredient well as you add it. Pour in greased and floured Pyrex. Bake at 300° for 20 minutes.
Preheat oven to 400°. Stir all ingredients together and cook in an 8-inch pan.
Dip turkey cutlet into beaten egg. Coat with mixture of bread crumbs and Parmesan cheese. Arrange on greased baking pan. Bake in preheated 400° oven for 8 to 10 minutes. Remove from oven; top with sauce and Mozzarella cheese. Return to oven for 5 minutes to heat sauce and melt cheese.
Put eggs, milk, onion and green pepper into blender. Cover and process at "chop" until onion and green pepper are finely chopped. Pour into large	skillet and cook over medium-high heat, stirring constantly	to scramble eggs. Spoon cooked eggs into a greased 2 quart casserole.	Pour soup over eggs and top with cheese slices. Cover with lid and refrigerate for at least 8 hours or overnight. Bake, covered, at 350° for 35 to 40 minutes. Makes 6 servings.
Place strawberries in container of an electric blender or food processor; process just until chopped. Sprinkle strawberries with 1/2 cup sugar; set aside. Combine remaining 1 cup sugar and skim milk in a saucepan; sprinkle gelatin over mixture. Let stand 1 minute. Cook mixture over medium heat, stirring constantly, until sugar and gelatin dissolve. Gradually stir in egg substitute; cook mixture 1 minute. Remove from heat; chill. Stir in strawberries, evaporated skimmed milk, vanilla and food coloring. Pour into container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack ice milk with additional ice and rock salt; let stand 1 hour before serving (ice milk will be soft). Garnish, if desired. Yields 16 servings (148 calories per 1-cup serving).
Mix together well the butter, sugar, eggs, vanilla and vinegar. Then add raisins, coconut and pecans. Put into 2 unbaked 8-inch pie shells and bake at 325° for an hour.
In a large salad bowl, combine sugar, oil, vinegar, salt and pepper. Add onions and carrots. Toss well and cover. Refrigerate 24 hours, stirring occasionally.
Grease 8 x 9-inch cake pan (glass works best). Spread cherries on bottom of pan. Sprinkle dry cake mix on top of cherries. Cut margarine into pats. Evenly distribute pats on top of cake mix. Bake at 350° for 30 to 35 minutes or until golden brown. Great with vanilla ice cream.
About one hour before beginning to cook, marinate fresh beef (or chevon) in the wine. I often cut up the meat directly after butchering (or buying) and freeze the amount I'm going to need for each stroganoff meal. I then put the frozen meat directly into the wine and let it sit for two hours, rather than thaw the meat out and then marinate it.
Bring milk to a boil. When milk rises to top of pan, remove from heat and allow to cool. In a large Pyrex bowl, mix starter until smooth. As soon as milk has cooled, when you can hold finger in milk and count to 10, pour milk into bowl, stirring very well. Cover tightly with lid and heavy bath towel. Keep in warm place for at least 7 hours or overnight until thickened (do not disturb). Remove excess water by placing terry cloth over Laban. Refrigerate.
Mix Jell-O and hot water until dissolved. Add pineapple and strawberries. Pour 1/2 of mixture into dish and chill. When set, pour sour cream over this, then add remainder of mixture on top of sour cream and chill until top layer is set.
Brown hamburger and onion; drain fat. Stir in spices from Hamburger Helper mix. Add corn, tomatoes and juice and 2 tablespoons Parmesan cheese. Heat to a boil. Then reduce heat and simmer for 10 minutes. Stir in noodles and simmer for 10 minutes longer. Serve; sprinkle with more cheese. Makes 10 cups.
Butter a 13 x 9-inch pan. Fry sausage and drain. Put on top of bread. Sprinkle 1 1/2 cups of grated cheese on top of sausage. Beat eggs and milk together. Pour over top. Cover with foil and refrigerate overnight. Top with 1/2 cup grated cheese. Bake at 350° uncovered for 35 to 45 minutes. Let stand 15 minutes. Cut into serving pieces.
Bring water and salt to boil; add rice. Cover and remove from heat. Let sit for 5 minutes. Melt oleo in skillet. Saute onion and celery until tender. In mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into greased 1 1/2-quart casserole and bake at 350° for 45 minutes to an hour. Yields 6 servings. Yummy.