HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 stick of butter. Mix frozen hash brown potatoes, sour cream, cream of chicken soup and Cheddar cheese. Put in a baking dish.
Mix per instructions on box. Bake in two 9 x 13-inch floured and greased pans for 12 to 15 minutes at 350°. Cool and remove from pans.
Brown and drain ground beef. Chop onion and pepper; add to beef and cook until vegetables are done. Add chili sauce to beef mixture. Bring to bubble and simmer for 15 minutes. Serve on hamburger buns.
Combine oil and sugar; beat in eggs. Sift dry ingredients and add to egg mixture. Fold in vanilla, apples and nuts. Bake in a 9 x 13-inch pan (prepared with Pam and flour) at 325° for 55 minutes. Cool and frost if desired. Will stay moist and fresh for days.
Mix together in a large plastic bag and turn frequently for about 2 hours. Do not bake!
Cook noodles until tender, drain; Rinse noodles in cold water; drain. Mix all together and add zesty Italian dressing. Leave in refrigerator overnight.
Heat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the sides of the bowl.
Beat milk and lemon juice. Drain pineapple juice. Add to milk mixture. Add remaining ingredients. Pour into graham cracker crust. Makes 2 pies.
Stir margarine into spaghetti; add Parmesan cheese and egg whites; form mixture into Pam sprayed 10-inch pie plate. Spread cottage cheese over bottom. Cook turkey, onion and pepper; drain. Add spaghetti sauce. Put over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with 1/2 cup Mozzarella. Bake 5 minutes or until cheese melts. Makes 4 to 6 servings.
Preheat oven to 400°. Put 2 tablespoons of oil in a 10-inch cast-iron skillet. Set skillet in oven to heat while mixing other ingredients. Corn may be chopped briefly in food processor. Combine ingredients and mix thoroughly. Pour into well heated frying pan. Bake for 45 minutes or until firm.
Arrange spinach and mushrooms on 4 plates. Combine remaining ingredients. Drizzle over salad.
Melt margarine, pour into dish (9 x 9-inch). Stir together sugar, flour, milk and baking powder. Pour over margarine. Pour fruit over mixture. Bake at 350° for about 45 minutes or until brown.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly, until thickened. Reduce heat and cook, stirring constantly, for 5 minutes. Remove from heat; add vanilla and fruit cocktail; blend well.
Mix butter and sugars, then add eggs and vanilla. Mix. Then mix flour, soda and salt. Add chips last. Bake at 350° for 8 to 10 minutes.
Crush noodles and brown lightly in butter and cashews. Chop broccoli well and lightly stem; cool completely. Drain cashews and noodles on paper towels. Combine vegetable oil, sugar, vinegar, soy sauce, salt and pepper. Blend well, pour over salad mixture. Toss. Serve immediately.
Make sauce first and keep it hot. Melt butter, stir in flour. Add cream and fish stock gradually, stirring constantly. Simmer for 10 minutes. Bring to boil while stirring. Remove from heat and continue stirring until sauce is thick and smooth. Season with salt and pepper; add lemon juice.
Microwave chocolate and milk in a large bowl on High for 2 to 3 minutes or until chocolate is melted. Stir in vanilla and walnuts. Spread in foil lined square pan.
Butter 8 x 8-inch pan. Simmer butter or margarine, milk, sugar and salt for 4 to 5 minutes, stirring until melted and smooth.
In small bowl combine sauce ingredients and mix well. Reserve 1/2 cup to serve as sauce. Place beef steak on grid over ash-covered medium coals. Grill 12 to 16 minutes for medium-rare to medium doneness, turning once. Brush both sides of steaks; cut into slices and serve with reserved sauce. Makes 4 servings.
I cube and cook the sweet potatoes like I'm making boiled potatoes. When tender, drain off the water and place the potatoes in a bowl. Add the salt, pepper and 2 tablespoons butter. Whip this until mashed. Stir in the marshmallows. Chill. Shape into balls, tablespoon size or up to 1/4 cup size. (When I take this to family gatherings, I make tablespoon size so all can get a portion, 1/4 cup if it's a smaller gathering.) After shaping, roll the balls into the chopped pecans and place in a greased 8 x 12-inch baking dish. Heat the 1 1/3 cups honey and 1 tablespoon butter in the microwave for 2 minutes on High or until bubbling. Pour over the sweet potatoes and bake at 350° for 15 to 20 minutes, covered. The sweet potato mixture freezes well. You can cook down a desired amount of potatoes, mixed with equal amount of ingredients up to the marshmallows and place in freezer bags with the right amount of ingredients for this recipe. When needed, get out a package, defrost and microwave to heat it up. Then continue on with the pecans and honey mixture and bake.
Combine sugar and syrup in a 1 1/2-quart casserole. Microwave on High for 4 minutes. Add nuts. Stir well. Microwave 4 more minutes. Add butter and vanilla and cook 1 minute longer. Add soda and quickly stir until light and foamy. Pour on buttered dish adn spread to a thin layer. You have to work fast. When cool break into pieces.
About 45 minutes before serving: Grease a large cookie sheet. In a 2-quart saucepan over medium heat, heat water and butter until butter melts and mixture boils. Remove saucepan from heat. With a wooden spoon, vigorously stir in flour and mustard all at once until mixture forms a ball, and leaves sides of pan. Preheat oven to 375°. Add eggs, one at a time, beating well after each addition until mixture is smooth; beat in ham and cheese (cheese does not need to melt). Drop batter, using a large spoon and pushing off with rubber spatula, onto prepared cookie sheet into 12 mounds, about 2 inches apart, swirling top of each. Bake 35 minutes or until golden. Serve as bread with soup, salad or main course. They're great with tomato soup! Makes 12 puffs; 145 calories per puff.
Bring all ingredients, except kidney beans, to a boil and then simmer for 20 minutes. Add kidney beans and cook for 10 minutes more. When serving in bowls, sprinkle chopped Monterey Jack cheese, chopped onion and sour cream on top.
Brown chops in hot fat. Season with salt and pepper. Drain off excess fat. Mix remaining ingredients; add to pork chops. Bake at 350° for 30 minutes. Makes 6 servings.
Mix ingredients. Shape into 1-inch balls. Place on safe rack and cook covered for 6 minutes on Full power or until done. Drain fat.
Mix all ingredients in a food processor. Place in a baking dish and bake at 350° for about 20 minutes or until the whole house smells divine.
Prepare the brownie mix as directed on the box. Spread the brownie mixture over the prepared pie shell evenly. Top with whole pecans evenly over the top. Bake until crust is golden brown and a wooden pick inserted in the center of the pie comes out clean, about 35 to 40 minutes. Serve warm and, if desired, with whipped cream or ice cream.
Cream butter until soft. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda, baking powder and salt together. Add dry ingredients alternately with the sour cream, beginning and ending with the flour mixture. Stir in the vanilla.
Mix oil and milk together and add to flour. Mix well and shape into ball. Place between wax paper and roll out with a rolling pin. Line pie dish and stick with a fork. Makes enough for 2 small pies.
Soak beans 6 to 8 hours or overnight at room temperature in a large deep pot covered with 2 inches of cold water. Drain beans into colander; dry the pot. Heat oil in same pot over medium heat. Saute onion, bacon and garlic until onion is wilted. Cut ham into 1 inch pieces; add to beans, 5 cups water, chorizo, paprika, parsley and bay leaves. Bring to boil; cover. Reduce heat; simmer 45 minutes. Add tomato, cumin, salt and pepper. Cook 15 to 25 minutes more or until beans are tender. Skim fat. Remove from heat and let stand covered 5 minutes before serving. Makes 6 to 8 dinner servings.
Mix all the above together except coconut. After mixing well, separate into four to six parts. Roll out in long rolls, then roll in coconut. Wrap rolls in wax paper; place in freezer several days. This helps blend all the flavor together and soften the graham crackers. When removed from freezer, let thaw; slice 1/2-inch slices. This will keep in freezer several months.
Mix dry ingredients, then add milk. Cook 15 minutes or until thick. Add egg yolks and cook about 5 minutes longer. Add butter and vanilla. Cool. Pour in cooled, baked pie shell. Use egg whites for meringue. Bake in slow oven until lightly browned.
Put the Cheerios, peanuts and raisins in a large brown paper bag. Bring the brown sugar, margarine, syrup and salt to a boil in a microwave dish; boil for 2 minutes. Stir in the baking soda. Pour this mixture into the bag; shake and microwave for 1-1/2 minutes. Shake again and microwave another 1-1/2 minutes. Spread on a greased cookie sheet and stir as it cools. Add M&M's when cool. This makes about 3/4 of a 5 quart ice cream pail.
Combine all ingredients. Pour in loaf pan. Bake at 350° for 1 hour and 30 minutes.
Mix all ingredients together. Pour into greased casserole dish. Bake at 350° for 45 minutes to 1 hour.
Combine first 4 ingredients, mixing with blender. Divide mixture in half and roll in pecans to coat. Cover and chill for 5 hours or until ready to serve. Pull vegetable peeler down candy bar to garnish cheese before serving on gingersnaps.
Spread chocolate pieces in unbaked pie shell; freeze at least 1 hour. Using mixer at medium speed, beat together corn syrup, sugar, melted butter, eggs and salt until well blended. Stir in pecans. Pour over the frozen chocolate pieces in pie shell. Bake at 375° for 50 minutes or until filling sets. Makes 6 servings.
Take 3 cups water and sugar. Bring to a boil and boil one minute. Then add dry jello, strawberry drink and 6 quarts of water. Put in freezer until frozen, then chop up good, it will be a slush.
Dissolve jello in boiling water. Add strawberries (crushed). Chill until partially set. Add pineapple, mashed bananas and nuts. Put one-half of mixture in a mold or 8 x 8-inch pan and let set until firm. Spoon over and spread sour cream. Carefully add the other 1/2 of the jello mixture and chill.
Mix the first 9 ingredients together, then fold in oatmeal and butterscotch morsels. Put mixture in a 9 x 13-inch pan, greased with margarine. Bake at 375° for 25 minutes (no longer).
Mix ground beef with onion. Shape into small balls. Brown meat balls in skillet. Melt jelly in saucepan and stir in chili sauce. Add meat balls and simmer 1 hour.
Combine all vegetables (drained) in a large glass bowl; set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly; pour over vegetables. Cover and refrigerate overnight.
Place all the ingredients into mixing bowl and beat approximately 5 minutes. Fold in 1 cup nuts. Bake in Bundt or tube pan for 1 hour and 15 minutes.
Put vermouth in container. Add 3 tablespoons beef bouillon. Mix with 1 or 2 cups hot water. Add oil and other spices, then add meat. Press meat down into liquid so all meat is covered. Put in refrigerator until liquid is absorbed, overnight at least. Freeze until ready to cook.
Mix cream cheese, salad dressing mix and green onions together. Spread on tortillas. Sprinkle remaining ingredients over the top. Roll up and wrap in Saran Wrap. Chill for 2 hours. Cut off roll ends. Cut rolls into 1 inch slices.
Cook broccoli in salted water by directions on package. Spread broccoli in a 12 x 7 x 2-inch baking dish. Layer chicken pieces on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter in saucepan; brown slightly. Sprinkle crumbs over cheese. Bake at 350° for 35 minutes or until heated well. Serves 6.
In a skillet brown beef and onion. Drain off fat. Sprinkle meat with the first 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place half half the chilies in a 10 x 6 x 1 1/2-inch baking dish. Sprinkle with cheese. Top with meat mixture. Arrange remaining chiles over meat.
Saute onion, pepper and celery in a small amount of oil. Brown hamburger and drain; add to first 3 ingredients. Add peas, tomatoes and cooked macaroni. Simmer together for a few minutes. Add salt and pepper to taste.
Mix first three ingredients well. Melt oleo in baking pan. Roll out dough about 1/2-inch thick. Cut with cutter and place in pan over melted oleo. Bake at 350° to 375° until brown. Brush tops with oleo.
Combine all ingredients in container of blender; process until smooth. Store in refrigerator until ready to use. May be stored in freezer. Yields about 1 1/4 cups, same as 14 ounce can.
Heavily grease and flour 3 small aluminum loaf pans. Mix everything together except for nuts and raisins until smooth. Add nuts and raisins. Cook at 375° for 1 hour and 20 minutes. Let cool for 2 or 3 minutes, then wrap in foil upside down. Yields 3 loaves.
First, place the candy bars in the freezer. Bake the cake according to directions in a 9 x 13-inch pan. While warm, poke several holes throughout the cake with a large fork. Pour butterscotch and chocolate topping over the cake slowly so they pour into the holes. Refrigerate for 1 hour. Spread container of Cool Whip over top of cake. Break up frozen candy bars into tiny pieces and garnish the Cool Whip.
Mix together first 6 ingredients in bowl. Add shortening (part margarine), egg and vanilla. Stir in remaining ingredients. Mix and form into balls. Dip tops in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Pinch bread up in a bowl. Pour in broth, onions, sage, salt and pepper. Add Egg Beaters; stir up well. Put in 8 x 10-inch baking dish and bake at 350° for about 30 minutes or until golden brown.
Cook noodles according to package instructions; drain and set aside. Cook mixed vegetables; drain and set aside. Combine all ingredients and refrigerate. Eat with crackers.
Drain water chestnuts and cut in half. Marinate in soy sauce and brown sugar for 4 hours. Cut bacon strips in thirds; secure with toothpicks. Place on foil lined cookie sheet. Bake in a 350° oven until bacon is crisp, about 25 minutes.
Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl. Add pork slices; stir to coat. Heat oil over medium-high heat in heavy skillet. Add pork mixture; stir-fry about 3 to 4 minutes. Add remaining ingredients. Cover pan; simmer for 3 to 4 minutes. Serve hot with chili salsa, if desired. Serves 4.
Spread in bottom of 13 x 9-inch pan the coconut and nuts. Mix cake mix according to box directions. Pour over coconut and nuts. Melt margarine. Add cream cheese and confectioners sugar. Stir until all mixed. Pour over cake mix. Bake at 325° for 55 minutes.
Combine chicken, 1/2 cup chopped, cooked onion, 1/4 cup salsa and 1/4 cup Ro-Tel tomatoes. Set aside. Heat tortillas in microwave to soften. Place 3 tablespoons chicken filling in the center of each tortilla and roll; arrange seam side down in shallow ovenproof baking dish. Set aside.
Tear up lettuce, chop onion and tear off the ends of the broccoli and cauliflower into small pieces. Mix all of these together with the bacon. Do not add dressing until time to serve.
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients. Add to creamed mixture, alternately with bananas, blending well. Stir in pecans. Pour into well-greased loaf pan. Bake at 350° for 45 to 50 minutes.
Wash and core apples. Do not peel. In saucepan, combine sugar, water and butter. Heat, stirring until sugar is dissolved. For filling, thoroughly combine Pecan Meal, brown sugar, cinnamon and egg. Place apples in baking dish and spoon filling into apples until 2/3 full. Pour syrup over the filling until cavity is filled. Then pour 1/2 cup water around apples in baking dish. Bake at 350° for about 30 minutes.
Dissolve gelatin in boiling water. Add sherbet and mix well. When partially set, add mandarin oranges and fold in whipped cream.
In a 1 1/2-quart casserole, combine sugar and corn syrup; cook on High for 4 minutes. Stir in peanuts; cook on High for 4 minutes. Stir in vanilla and butter; cook on High 1 minute. Stir in baking soda. Continue stirring until foamy and light in color. Pour quickly onto lightly buttered cookie sheet; let cool completely. Break into pieces. Store in airtight container.
Combine all ingredients except walnuts in a large mixing bowl. Stir until well blended. Shape into a round ball. Put in refrigerator until firm. Roll ball over crushed nuts until evenly coated.
Toss vegetables and sugar together. Combine oil, vinegar, celery seed and mustard. Heat to boiling stage and while hot, pout over cabbage mixture. Mix well. Chill before serving. Will keep several days.
Brown ground beef; drain. Cook 2 cups of lentils in 5 cups water gently for 20 to 30 minutes with 2 teaspoons salt. Add all ingredients and mix well. Bake 30 minutes in 400° oven.
Mix brown sugar into thawed out ground beef well. Now brown ground beef in a pan; add salt, pepper and garlic powder. Drain and remove the ground beef; keep the drippings in pan. Now cook the cabbage in the drippings until transparent. Remove; drain. Sprinkle flour on the cabbage. Keep some of the drippings in pan. Put ginger root into pan; let simmer in drippings for a few seconds to flavor. Put celery and onions in and cook until a little tender; drain. Now mix all ingredients together (bean sprouts optional).
Preheat oven to 400°. Combine onion-mushroom soup mix with bread crumbs. Dip chicken in mixture, coating well. Lightly grease shallow baking pan; arrange chicken, then drizzle with margarine. Bake, turning once, 10 minutes or until chicken is done.
Sprinkle both sides of chops with 1 teaspoon salt. Heat oil; brown chops on both sides. Remove. Saute onion and pepper until softened. Add tomato and Worcestershire sauces. Bring to a boil, reduce heat and simmer about 2 minutes. Arrange potatoes in bottom of 13 x 9 x 2-inch dish. Pour half of sauce over the potatoes. Add chops and remaining sauce. Cover and bake at 350° for 50 minutes. Uncover; bake another 25 minutes.
Combine first 6 ingredients in a large salad bowl. Combine remaining ingredients and blend well until sugar dissolves. Make dressing ahead of time so flavors can blend. Pour dressing just before serving.
Slice dough into 15 to 20 slices, put into a greased Bundt pan, sprinkle pudding over the dough, melt butter and mix sugar and nuts together, pour over dough. Cover and let rise overnight. Bake at 350° for 30 minutes.
Let all but peaches boil 10 minutes. Drop peaches in syrup and cook until you can pierce them with a fork. Fill sterilized jars with peaches and pour hot syrup over them; seal.
In large skillet, brown ground round, onion and garlic. Cook spinach according to package directions; reserve drained spinach liquid and add water to make 1 cup. Add cheese, bread crumbs, eggs, oil and reserved liquid to spinach. Set aside. Add tomato sauces and pepper to meat mix; simmer 10 minutes. Add spinach mix to meat sauce and stir in noodles. Spread in 13 x 9-inch pan. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Melt butter in skillet and saute onions, celery and parsley. Pour over bread crumbs in a large bowl. Add all seasonings and toss together. Add eggs and mix well. Add soup and mix. Pack lightly into greased crock-pot. Cover and set on high for 45 minutes, then reduce setting to low and cook for 4 to 8 hours.
Drain pineapple and reserve juice. Stir pineapple into sugar and flour mixture. Place in casserole dish. Put cheese on top of pineapple mixture. Pour 1/3 to 1/2 cup pineapple juice over cheese. Crumble Ritz crackers and sprinkle on top of pineapple mixture. Dribble butter over crackers. Bake at 350° for 30 minutes.
Combine crumbs and margarine; press onto bottom of 8-inch pan. Combine cranberries, sugar and water. Bring to a boil; simmer 20 minutes, until cranberries pop. Stir in nuts and marmalade. Chill. Combine softened cream cheese, sugar, milk and vanilla, mixing until well blended. Fold in Cool Whip. Spoon over crust. Top with cranberry mixture. Chill overnight.
Cut carrots, zucchini and chicken into 5 x 1/2-inch strips. Combine chicken broth and margarine in a large skillet. Place over medium heat and bring to a boil; add carrots. Reduce heat and simmer three minutes. Add zucchini and continue cooking until vegetables are tender. Drain vegetables and set aside. Cook spaghetti according to package, omitting salt. Drain spaghetti and combine with vegetables and chicken. Serve. Yields 10 servings. Contains 75 calories, 3 grams protein, 12 grams carbohydrate, 2 grams fat, 2 mg. cholesterol and 118 mg. sodium.
Put brown sugar in a large microwave-safe bowl. Pour whipping cream over this. Do not stir. Microwave on High 14 minutes. Remove and add remaining ingredients. Stir together and drop by spoonfuls onto foil.
Trim excess fat from chicken. Cut chicken into 4 x 1-inch strips. Combine egg and milk, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Dip chicken strips in egg mixture; dredge in breadcrumb mixture.
Mix oleo with corn flakes. Mix soup, milk and mayonnaise together. Layer half of the corn flakes, cabbage and half the water chestnuts in baking dish. Repeat with rest of halves. Pour soup over all and sprinkle with cheese. Bake at 350° for 1 hour.
In large skillet, combine ground beef, onion and celery. After cooking, drain well. Add remaining ingredients; cover and simmer for 30 minutes.
Heat oven to 350°. Saute onion in shortening until onion is yellow. Add meat and fry until mixture falls apart. Stir in rest of ingredients. Pour in greased 2-quart baking dish. Cover and bake for 1 hour, removing cover last 15 minutes. Makes 6 servings. Best served hot.
In large bowl make layers of cabbage, green pepper and onion. Sprinkle 1 cup sugar on top. In saucepan combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil. Mix well. Bring to full boil, stirring. Pour over slaw. Refrigerate covered at least 4 hours or overnight. To serve, toss. Serves 8.
Bake cake according to directions in 13 x 9-inch pan. While still warm, poke holes (with wooden spoon handle) in top of cake. Pour milk over top of cake. Then pour caramel over top of cake. Refrigerate overnight.
Remove wilted leaves and let stand about 30 minutes, head down, in cold salted water (1 teaspoon to 1 quart) to draw out insects; wash well. Cook, uncovered, in large amount of boiling water 10 to 15 minutes, or until just tender. Drain, season and serve as desired. Allow 1 quart (1 1/4 to 1 1/2 pounds) for 6 portions.
Place water in bowl; add salt. Mix yeast into dry cake mix and add to water mixture. Add flour and mix; knead until smooth. Cover and let rise in warm place for 1 hour. Shape into rolls and let stand until double in size. Bake in preheated 450° oven about 20 to 25 minutes. Makes 2 to 3 dozen.
Combine flour, sugar, corn, salt and butter. Mix well. Add well beaten eggs and milk. Pour into oblong baking dish. Bake slowly 20 to 30 minutes in 350° oven or until done. Stir well every 5 to 8 minutes. This should be custard consistency.
Combine cinnamon, cloves, nutmeg, Coke, brown sugar, allspice and pineapple juice in a pot and bring to a light boil. Turn fire off when boil begins. Trim fat and skim from ham. Make shallow cuts on top of ham about 1 inch apart, forming a diamond or square. Place ham in baking pan and pour hot mixture on it. Place in 350° oven. When mixture begins to simmer, begin basting the ham with the juices. Continue to do this every 15 minutes for approximately every 2 hours.
Mix together but do not heat. Spread on bun halves. Heat under the broiler until cheese bubbles and is golden brown.
Drain the beans. Add the chopped onion, celery and green pepper. Heat the vinegar, sugar, pepper and salt. Cool and add oil. Pour over bean mixture. Let stand 1 hour and serve.