HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup and milk in saucepan on medium heat. Stir until hot. Serve over vegetables like broccoli, cauliflower and carrots.
In skillet, cook steaks over medium heat until browned on both sides. Season with garlic salt. Remove steaks from skillet and keep warm and drain off fat. Melt butter in same skillet. Stir in remaining ingredients and heat. Place steaks on dinner plate and pour mixture over each and enjoy.
Heat the first 2 ingredients to a boil. Pour over the butter, vanilla and salt. Beat all together thoroughly. Add the powdered sugar, a little at a time. If it seems too thick, add a few drops of milk.
Mix butter, sugar and graham cracker crumbs. Press into bottom of pan. Layer coconut, butterscotch chips and chocolate chips. Pour Eagle Brand milk over. Bake at 350° for 30 minutes.
Cover diced cantaloupe with water; cook until tender. Drain excess juice off and measure 3 cups. Pour into large saucepan. Add milk and other ingredients (except vanilla and oleo). Cook until thick. Add vanilla and oleo. Pour into baked pie shells. Top with meringue (made with egg whites) and brown in moderate oven.
Remove fat from roast. Put all ingredients in large roaster pan. Bake for 6 hours on 300 degree Shred with fork. Serve on Buns.
Wash mushrooms in cold, salted water. Drain and place in saucepan. Combine remaining ingredients and pour over mushrooms. Bring to boil and simmer for 10 minutes. Cool, cover and refrigerate.
Dissolve yeast in warm water. Mix ingredients. Bake at 450° until golden brown.
Combine ingredients. Cook, stirring, until blended and hot. Serve in hot chafing dish with crackers. Makes 2 1/2 cups.
In mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg and half of the flour. Beat thoroughly 2 minutes. Add enough remaining flour to handle easily. Knead 5 minutes. Place in a greased bowl and grease top of dough; cover with foil. Place in refrigerator. Punch down occasionally as dough rises (double) about 1 hour before shaping. Set out of refrigerator. Shape into desired rolls or coffee cake. Cover and let rise until double in size (about 1 to 1 1/2 hours). Bake at 400° for 10 to 12 minutes.
Mix first 7 ingredients. Add oats, flour, baking soda and salt. Mix and drop by teaspoon on greased cookie sheet.
Bake cake as directed. Cool. Mix dry pudding and cream cheese. Add milk and pour over cake. Put pineapple over pudding, then Cool Whip and nuts.
Use crock-pot; drain potatoes and wash off. Put in crock-pot. Dump can of green beans in. Cut sausage in large pieces. Cook on low about 6 to 8 hours.
Mix all ingredients together. Pour into baking dish. Bake at 350° until cake springs when touched. Makes good strawberry short cake or use with chocolate sauce.
Heat sugar in heavy skillet with almonds. Stir until sugar melts and begins to turn brown (careful not to burn). Turn out on waxed paper to cool, then break apart. Add chicken pieces to melted oleo in skillet with marmalade. Mix in rice. Pour into greased casserole, top with almonds. Bake 20 to 30 minutes in 350° oven. (If too dry, add small amount of chicken broth.)
Rub ducks with salt and pepper. Place onions and butter in a pot. Cook until dark brown. Add ducks, ham, garlic, parsley, thyme and bay leaf. Cook for 3 minutes. Add Claret; cook 10 minutes, cooking instantly; add water. Cook slowly for 1 hour until tender. Serves 8.
Cream Crisco and sugar. Add eggs and cream together. Add milk and flavoring, then add flour and milk alternately. Pour into greased tube pan. Turn oven to 200°. Put cake into oven for 30 minutes, then turn oven to 275° and bake for 1 1/2 hours.
Mix sugar and flour. Add pineapple juice and lemon juice, then pineapple and cheese. Melt butter and mix well with crushed crackers. Pour pineapple cheese mixture into 2-quart casserole dish. Top with buttered Ritz crackers. Bake at 325° for 30 minutes.
Mix sugar, flour and margarine together. Crumble until it is fine. Put apples in bottom of dish. If they are not sweetened, sprinkle some sugar over them. Cover the apples with the crumb mixture mixed earlier. Bake in a 350° oven for 40 minutes, or until done. Top should brown and be crunchy.
Combine jello, pecans and coconut. Stir in milk and vanilla; mix well. Chill 1 hour.
Place chicken pieces in a greased baking dish. Add chopped onion and dry rice. Salt and pepper to taste. Add a pinch of thyme and tarragon leaves.
Blanch the green beans in boiling salted water. While beans are cooking, heat the oil, salt and pepper and parsley. Stir to mix. Drain beans and place in warm bowl. Sprinkle nuts on top and then pour oil mixture over the beans. Toss well. Serve immediately or at room temperature. Serves 6.
In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving.
Generously grease and flour 2 (9-inch) round cake pans. Preheat oven to 350°. Cream butter, shortening, sugar and vanilla until light and fluffy; blend eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl; add alternately with milk to batter. Blend well. Pour into prepared pans; bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. After completely cooled, ice with your favorite frosting. (This can be a vanilla cake by omitting the cocoa.)
Mix thoroughly and spread in 8 hamburger rolls. Wrap individually in aluminum foil and heat 20 minutes in preheated 350° oven.
Cut sausage into 1/2-inch pieces. Cook and stir sausage and onion in oil until onion is tender (about 5 minutes). Stir in potato mix, water and pepper. Heat to boiling. Reduce heat and cook 10 minutes, stirring occasionally. Stir in can of broccoli cream soup and carrots; simmer until tender. Stir in broccoli and shredded Cheddar cheese. Cook for 10 minutes or less. Makes 4 to 5 servings. May be frozen and reheated.
Grease pie plate with butter. Mix nuts, sugar, flour, eggs and vanilla. Melt cocoa and butter; add to flour mixture. Bake at 325° for 25 minutes. Serve with ice cream.
Cook vegetables and garlic in oil until tender. Stir in pasta sauce and oregano; simmer 15 minutes. Combine cottage cheese and Parmesan. In 13 x 9-inch baking dish, layer 1/2 each of the noodles, sauce, cottage cheese and Mozzarella. Repeat layering; top with chopped parsley. Cover; bake at 350° for 45 minutes. Uncover; bake 15 minutes. Let stand 20 minutes. Refrigerate leftovers. Makes 8 to 10 servings.
Cut onions and peppers in thin slices; mix with cooked sliced carrots. Mix all other ingredients and add to carrots. Let stand overnight (marinate). Serve chilled.
Mix all ingredients thoroughly in a large bowl. Pour in greased bread loaf pan. Bake at 350° for 1 hour. Brush melted butter on top when loaf is done.
Mix cream cheese, cheese and margarine together with hands. Add soy sauce and milk. Put in refrigerator and chill. Mold into a ball and roll in chopped nuts or chopped parsley to garnish.
Mix cake mix according to directions. Pour 1/2 into 9 x 13-inch greased pan. Bake at 350° for 15 minutes. Melt caramels with milk. Pour over cake. Sprinkle chocolate chips and nuts over caramel. Pour other half of cake mix on and bake another 20 minutes.
Melt stick of butter in round Pyrex dish. Mix all ingredients, except fruit, together in another bowl. Pour batter over melted butter. Spoon fruit in center of batter. Do not mix. Bake 40 minutes at 325°.
Heat tomatoes in large pot. Add onion, bell pepper and garlic. Cook 10 minutes. Add fish and water. Cook 10 minutes. Add rice, salt and pepper. Cook additional 15 minutes or until rice is done. Swirl in butter. Sprinkle with parsley.
Boil sugar, syrup and water until it forms a heavy syrup. Do not stir. Add nuts and cook until a light brown color. Add soda. Stir quickly real well. Pour into greased shallow pan.
Preheat oven to 300°. In a medium bowl, combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoonful onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. Yields 3 dozen.
Wash and drain kraut. Cut up celery, pepper and onion; add pimiento. Mix together vinegar, sugar and oil; pour over vegetables. Refrigerate overnight.
Combine all ingredients except pineapple and beat with mixer until well blended. Pour into a 9 x 13-inch pan and bake for 45 minutes in a 350° oven. Remove from oven. While cake is still hot, pour pineapple over it and allow to soak thoroughly. Let cake cool completely before frosting.
Drain pickles, then spread on paper towels to soak up excess moisture. Combine buttermilk and hot sauce. In a separate bowl combine flour and cornmeal. Dip pickles in buttermilk mixture, then dredge in flour mixture, evenly coating. Drop into hot oil in batches, turning until all sides are golden brown and crisp. Drain on paper towels and season with salt. Best served hot.
Layer in order in a 9 x 12-inch pan. (Glass is pretty for the layers of salad.) This salad keeps very well in the refrigerator hours before serving time.
Soak navy beans overnight; drain and put in pressure cooker. Add sugar, ketchup, Worcestershire sauce, onion and salt pork. Cover with water. Cook 40 minutes at 15 pounds pressure.
In a 1 1/2-quart casserole, combine broccoli, onion and water. Microcook, covered, on High for 4 to 7 minutes or until broccoli is tender, stirring every 3 minutes. Drain broccoli and onion mixture well.
Cream oleo, sugar and egg. Mix vanilla and soda in milk. Sift cocoa with flour and add alternately with milk. Add nuts and dates. Bake in two layers in 350° oven. Check in 20 minutes. When cooled, put together with filling.
Put all ingredients in blender. Blend until smooth. Pour into buttered casserole dish. Bake at 350° for 30 to 45 minutes.
Mix first 6 ingredients; set aside. Mix sugar, oil, eggs and pumpkin. Mix with dry ingredients. Bake at 350° about 20 to 30 minutes.
Drain sauerkraut. Cut peppers into small to medium pieces. Slice onions thinly. Add tomato sauce, plus 1 can of water. Slice sausage into pieces. Add all together. Simmer for 2 to 2 1/2 hours.
Precook macaroni until almost tender; drain. Mix all ingredients together and bake in a 9 x 13-inch Pyrex dish. Cover with buttered crumbs. Bake at 350° for 45 minutes until bubbly.
In small saucepan, mix sugar, cocoa powder and cornstarch. Add milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in vanilla. Serve warm or cool. Refrigerate any remaining sauce. Makes 8 (2 tablespoon) servings. Serve over angel cake, ice cream or frozen yogurt.
Form cookie dough in pizza pan and bake at 350° until golden brown. Cool. Cream the cream cheese; add rest of ingredients. Spread on crust. Slice any fruit (fresh) and arrange (examples: peaches, kiwi, strawberries and blueberries).
Boil the potatoes without paring them, and when tender drain and strip off skins. Make a syrup by boiling together the sugar and water. Cut each potato in half or in thick slices, dip each piece into the syrup and lay it in a greased baking-dish. Season with salt and pepper and bits of butter. When all the potatoes are in the dish, pour over it any syrup that remains and bake in oven 400° until the potatoes are brown. They will brown quickly.
Cut up green peppers and onions in small pieces. Cook until tender on top of stove. Add pork and beans, ketchup, mustard and brown sugar or syrup. Mix well and let set for a few minutes, then serve.
Slice Twinkies down the center and line a 9 x 13-inch pan (cream side up). Mix Jell-O with 2 cups hot water. Stir until dissolved, then pour in 1 cup of cold water. Mix Jell-O with strawberries and pour this over Twinkies. Refrigerate 30 minutes. Mix pudding as per directions. Spread over Twinkies and strawberry mixture. Top with Cool Whip.
Combine meat, onion, green pepper, salt and pepper. Do not cook. Layer in 10 x 13-inch pan: cabbage, meat mixture and repeat until all ingredients used. Cover with tomato soup and chopped tomatoes. Bake, covered, for 2 hours at 325°.
Heat oven to 425°. Place potatoes on 15 x 10 x 1-inch baking pan sprayed with no-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, bacon, eggs, onions, salt and pepper in large bowl; add potatoes. Mix lightly. Serve warm or chilled.
Mix all ingredients except flour and 1 quart of vinegar. Cook to a slow boil for 45 minutes. Then add flour and remaining vinegar. Cook 5 minutes. Can while hot. Makes 12 pints.
Cream butter and sugar. Beat in eggs and vanilla. Add walnuts. Combine dates, soda and boiling water. Cool. Add to butter mixture. Stir in flour. Pour into 8 greased beer cans. Yields 8 servings. These make nice gifts.
Use what is left in the bowl and add oil, milk, eggs and vanilla. Mix thoroughly. In a separate bowl, mix flour, sugar, baking powder, salt, cinnamon, baking soda, pudding mix and nuts. Add to mixture and mix thoroughly. Pour into 2 large loaf pans or one Bundt pan, well-greased and sugared (mixture of sugar and cinnamon). Sprinkle some cinnamon sugar on top also. Bake at 325° for 1 hour or more, depending on your oven. Enjoy.
Mix all ingredients (except wieners) together. Make into 1-inch balls. In a heavy skillet, pour about 1/2-inch oil for frying. Cook meatballs until they start to brown. Take up.
Mix first six ingredients. Put 1/2 of mixture in loaf pan. Top with 1/2 Mozzarella cheese and remaining mixture. Bake at 350° for 1 1/2 hours. Top with remaining cheese and bake for 5 minutes.
For a thick crust, spread rolls in casserole dish (I prefer a thin crust). Blend spinach, eggs and 1/2 of cheese and sausage. Spread over crust; add the other half of cheese to top. Bake for 30 minutes at 350°.
Combine all ingredients and shape into 1 1/2-inch meatballs (about 20). Arrange in 11 x 7-inch dish. Cook on High for 7 1/2 to 8 1/2 minutes. Rearrange halfway through cooking. Drain. Let stand 3 minutes before serving.
Combine flour, sugar and butter in a mixing bowl. Mix with beater or use pastry cutter to mix until resembles coarse meal. Press firmly in bottom of 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes, until lightly golden and edges begin to darken.
Place pineapple on bottom of 9 x 13 pan. Spoon on cherry filling. Sprinkle dry cake mix on top. Slice cold butter on top. DO NOT MIX THIS TOGETHER. You may want to add chopped nuts to the top (optional). Bake at 350° for 40 to 45 minutes.
Heat oven to 325°. Grease and flour 10-inch tube pan. Combine oil and sugar. Add eggs, one at a time, beating well. Set aside. In another bowl, combine all dry ingredients; set aside. In another bowl, combine pumpkin, water, vanilla, butter flavoring and orange extract. Alternately mix 3 parts flour mixture into 2 parts pumpkin mixture. Mix at low speed until blended. Pour into pans. Bake for 1 hour and 15 minutes. Cool in pans for 10 minutes.
Grate raw potatoes on a coarse grater. Soak bread cubes in milk and beaten eggs. Add potatoes and seasoning. Put in buttered baking dish. Pour sour cream over top, which makes it taste like cheese. Bake at 350° for 1 hour or longer.
Mix rice, soup and milk. Place in roaster. Lay chicken in single layer on rice and sprinkle with onion soup mix. Bake at 375° for 2 hours. Don't peek!
Place the first 5 ingredients in mixer and blend thoroughly. Spread 1 package crescent rolls in a 9 x 13-inch pan or long glass baking dish, pushing up sides. Spread cheese mixture over rolls, leaving a small edge of bread showing. Spread another package crescent rolls over cheese mixture. Mix the water and egg white and beat with fork. Brush top bread with egg white/water mixture. Bake 30 minutes at 350°.
Mix the first 5 ingredients into dough. Make into small balls. Press drained olives into each ball, leaving pimento end of olive uncovered. Bake at 400° for 12 minutes.
*Apples (firm), peeled, cored and cut into 1/4-inch slices; 1/2-inch slices of bananas; ripe, firm apricots or peaches, peeled and pitted or pineapple (remove rind) may be used.
Put eggs in double boiler and add vinegar and sugar, stirring constantly, until thick and smooth. Add butter and cool. When cool, fold in whipped cream and fruit mixture. Put in to cool for 24 hours.
Wash cranberries and put in freezer for about 20 minutes. Run through food chopper or grinder. Add sugar to cranberries and set aside. Dissolve gelatin in 4 cups hot water. Add pineapple and juice, lemon juice, pulp, celery, apples, nuts and ground cranberries. Pour into 13 x 9 x 2-inch pan or mold. Lightly brush salad oil on mold for easy removal.
In a 2-quart glass measure, combine sugar, corn syrup, milk and cream of tartar. Cook on High (Maximum power) for 5 to 6 minutes or until a few drops of mixture in cold water forms a soft ball (238° on candy thermometer). Let stand 3 minutes to cool slightly. Beat with mixer until creamy. Flavor with 8 to 10 drops of peppermint extract and color with food coloring. Drop mixture by teaspoonful onto foil. When cool, store in airtight container.
Heat chocolate and 2 tablespoons of milk in saucepan, stirring until melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture, beat until smooth. Fold chocolate mixture into whipped topping, saving a small amount of whipped topping to "ice" pie (if desired). Blend until smooth. Spoon into crust. Freeze until firm, about 4 hours. Use any remaining whipped topping to spread on top. Shaved chocolate can be used to garnish. Store any leftover pie in refrigerator.
In casserole place layer of cooked squash; add 1/2 cup grated Cheddar cheese; pour over milk mixture. Top with crumbled crackers. Repeat layers. Bake 45 minutes at 350°.
Combine cake mix, pudding mix, eggs and chips in large bowl. Mix until well blended (2 minutes). Pour into 10-inch Bundt pan. Bake at 350° for 50 or 55 minutes. Cool 15 minutes in pan. Put on rack to cool.
Combine sugar, corn syrup and oleo in 4-cup glass microwave container. Place in microwave and bring to full boil (full power 2 to 4 minutes). Stir in soda and salt. Spray grocery bag with Pam and put in 3 quarts popped corn. Pour syrup mixture over corn in bag. Place in microwave for 1 1/2 minutes on High power. Shake bag another 1 1/2 minutes on High power. Shake bag another 1/2 minute on High power. Shake bag another 1/2 minute on High power. Shake bag. Spread on cookie sheet to cool.
Mix all ingredients and place in 2 1/2-quart buttered casserole. Cover and bake 2 hours or until rice is done. Bake at 350°.
Place first 3 items in a medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into a ball, on baking mix, knead 10 times. Roll 1/2 inch thick. Cut with a 2-inch biscuit cutter. Let rise in a warm place for 30 minutes. Bake at 425° or 450° for 6 to 8 minutes.
Place all the ingredients in Dutch oven. Cover and bake at 275° for 4 hours. Remove cover and bake 1 more hour.
Wipe excess moisture from pickles. Spread with softened cream cheese. Roll in corned beef that has been broken up fine. Wrap each	in foil and refrigerate overnight. To serve, cut in 1/4 inch slices and keep cool until serving.
Cook ground beef, onion and bell pepper. Cook noodles. Mix ground beef, onion, bell pepper and two sauces. Layer in crock-pot noodles, meat mixture, Cheddar cheese, Mozzarella cheese, mushrooms and pepperoni. Cook on low until cheese melts (about 2 hours).
Drain water from green beans and fry beans in margarine for about 15 minutes. Pour the beans and margarine into a 9 x 9-inch dish (or equivalent). Mix with cream of chicken and boned chicken. Grate cheese over top. (The amount you use depends on how much you like cheese; I use at least a cup of grated cheese.) Put the onions on top. Cook at 350° for 20 to 30 minutes.
Mix all ingredients together and bake in a 9 x 13-inch greased baking dish at 350° for 25 to 30 minutes or until top is browned. Cut into squares when cool.
Bake cake as directed in 2 (9-inch) cake pans. When done let cool on plate. Take fork, poking holes in first layer. Add 1 1/4 boxes of strawberries. Carefully spoon on enough Cool Whip to cover cake. Add second layer on top; repeat strawberries and Cool Whip to completely cover cake. Take remaining 1/2 box strawberries and dribble over sides and top of cake. Refrigerate until ready to serve.
Peel melons; discard seeds and membranes. Cut each melon lengthwise into 8 slices. Divide melon and grapes evenly among 4 lettuce-lined salad plates.
Mix cornbread crumbs, dressing mix, onion, celery and sage. Add enough broth to make mixture very moist (make thin mixture). Spread in 9 x 13 baking dish. Pour melted butter over dressing. Bake at 325° for 1 hour. Serves about 15 people.
Mix together peanut butter and 10x sugar until slightly crumbly; set aside. Combine flour, sugar and salt and mix well with beaten egg yolks and milk. Cook, stirring constantly, until it thickens. Remove from heat; add margarine and vanilla. Place 2/3 of the peanut butter and 10x sugar mixture in the pie shell. Pour cooked filling on top of this. Cover with a layer of Cool Whip and sprinkle remainder of peanut butter-sugar mixture on top.
Split the wieners in half and place in casserole dish. Pour ketchup and mustard over top. Place in oven and cook until hot and begins to brown.
Place popped popcorn in a large shallow roasting pan, popped kernels only. In a large heavy 1 1/2-quart saucepan, stir sugar, margarine and corn syrup together. Bring to a boil, stirring constantly over medium heat. Boil for 5 minutes without stirring. Remove from heat; stir in vanilla and baking soda. Pour over popcorn, stirring to coat well. Bake at 250° for 10 minutes, stirring after 5 minutes. Do not overbake. Remove from oven, spoon popcorn onto a large piece of wax paper or aluminum foil. Break apart popcorn as it cools.
Crumb together cake mix, graham cracker crumbs, margarine and egg. Press mixture into pizza pan. Crimp on edge. Bake 13 to 18 minutes in 300° oven. Cool. Top with softened cream cheese beaten until fluffy. Top cream cheese with cherry pie filling. Sprinkle pecan chips on top of cherry pie filling. Chill. Cut into pizza wedges. Serve. Keep remaining pizza in refrigerator.
Wash, pare, half and core apples. Drop in vinegar and salt water. Boil equal parts of sugar and water together. Rinse apples that have been soaking. Add to hot syrup. Cook 5 minutes. Pack in jars, overlapping layers. Place jars in hot water bath for 15 minutes.
Mix orange juice, lemon juice and sugar and put in bottom of double ice tray or two single ice trays. Put in freezer and leave long enough to thicken. Mix whipped cream, powdered sugar, vanilla and walnuts and spread on top of first layer. Freeze 6 hours.
Clean peppers and place in boiling water for 3 minutes; drain. Brown ground beef and saute onion and garlic in oil. Drain off fat. Mix meat, onion, garlic, spices and beaten eggs to rice. Add half of the chili sauce to this mixture. Stiff peppers and spoon chili sauce over peppers and sprinkle each pepper with bread crumbs and Parmesan cheese. You can pour tomato sauce, tomato soup or tomatoes (of your choice) around peppers and bake in preheated 350° oven for about 50 or 60 minutes or until done.
Bring to a boil all the ingredients except the carrots, onions and peppers. Cool and pour over carrots. Add onions and peppers. Seal in tight container. Let stand overnight in refrigerator. Serve chilled.
Mix butter and cornflakes; put 2/3 in bottom of casserole dish.
Mix and stir in an airtight container. Add 2 tablespoons of mixture with a cup of hot water.