HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in large skillet. Drain. Stir in water, catsup and onion powder. Bring to a boil. Stir in macaroni. Reduce heat to medium-low. Cover. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta. Stir until melted.
In a bowl, mix flour, sugar and soda; set aside. In skillet, boil margarine, cocoa and water. Mix flour mixture into chocolate mixture and add the beaten eggs, buttermilk and vanilla; stir well. Bake in a 9 x 13-inch pan at 350° for 40 to 45 minutes.
Melt margarine. Add dill weed, lemon juice, salt and pepper. Mix well. Layer potatoes and onions in microwavable casserole, pouring margarine mixture after each layer. Microwave on High until tender. Cover with wrap to prevent drying out.
Combine potatoes, onion, celery, 1 teaspoon salt and boiling water in deep pot or kettle. Cover. Simmer until tender, about 15 minutes.
Combine first 5 ingredients and mix well. Spread half of mix in 8	x 8 x 2-inch baking dish or pan. Cover with chilies and cheese slices.	Pour other half of corn mixture on top. Bake for 30 minutes at 400°.
Dissolve yeast in water; if you plan to bake immediately, water should be lukewarm. If you plan to store dough in refrigerator for later use, dissolve yeast in 1/4 cup warm water and cold water for the other 1 1/4 cups. Sift flour and sugar together. Cut in solid shortening or oil. Add yeast water. Since this recipe gives you a rather sticky dough, mix using a sturdy spoon (wooden is fine) until well blended. Keep stirring until dough forms elastic-like strands when you pull spoon out. Place dough in well-greased bowl; cover. If you want hot rolls tonight, let rise 30 minutes. If you want to bake later, cover bowl well and put into refrigerator.
Soak bread in hot water until soft. Add sugar. Add milk, vanilla and beaten egg yolks. Add vanilla. Pour in baking dish and cook for about 40 minutes at 350°. Beat egg whites and use for meringue, adding 6 tablespoons of sugar in egg whites while beating. Brown in oven.
Combine first 6 ingredients. Pour into a well-greased 13 x 9 x 2-inch baking dish. Cover with cake mix (dry), nuts and melted margarine. Bake at 350° for 60 to 70 minutes or until a knife comes out clean. Serve with Cool Whip or whipped cream.
Put sugar, milk, oleo and cocoa in saucepan and bring to a boil. Boil 1 minute. Remove from heat. Add oatmeal, peanut butter and vanilla. Mix quickly. Add nuts and coconut if adding. Drop from teaspoon onto wax paper; let stand 1/2 to 1 hour.
Layer vanilla wafers and sliced bananas in large, flat bowl. Beat milk into pudding until thickened. Pour over bananas and spread to cover. Spread Cool Whip over pudding. Chill before serving.
Combine bread crumbs, cheese, salt, pepper and parsley. Saute garlic in butter and remove from heat. Add chicken and let set for 3 minutes in hot butter, turning to coat each piece. Dip in bread crumb mixture. Put in a 9 x 13-inch baking dish. Sprinkle with remaining bread crumbs and drizzle with remaining butter. Bake at 400° for 18 to 20 minutes. Cool. Cover with foil and chill.
Add sugar to creamed oleo; cream. Beat in eggs 1 at a time. Bake at 325° for 1 1/2 hours.
Combine tomatoes, onion, sugar, salt, Tabasco sauce and Worcestershire sauce in bowl; pour mixture in buttered 1 1/2-quart casserole ending with toast cubes. Pour butter over toast. Sprinkle with cheese. Bake at 375° for 35 minutes. Yields 4 servings.
Mix well first six ingredients. Add grated squash. Mix well. Bake at 350° to 375° until golden brown or until pie is firm, approximately 45 minutes. Tastes like coconut pie.
Mix cake mix, egg and butter together and spread in a 9 x 13-inch pan. Mix powdered sugar, 2 eggs and cream cheese until smooth. Spread over top of cake mixture. Bake at 350° for 35 to 40 minutes.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats, nuts and chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes. (If you want a crisp cookie, 10 to 11 minutes.) Cool 1 minute on cookie sheet; remove to cooling rack. Store in tightly covered container. Makes about 4 1/2 dozen.
Mix together. Use 2 heaping teaspoonfuls to 1 cup hot water.
Chop carrots into bite size pieces and boil to crispy-tender. Mix Italian dressing to package directions. Drain cooked carrots and while they're hot, pour dressing over them. Let them marinate, the longer the better they are (up to 1 week). Stir occasionally. Serve at room temperature.
Saute onion in butter until soft. Combine all ingredients, mixing thoroughly. Form into loaf and place in 10 x 14-inch baking pan. Bake at 350° for 1 hour. Remove from oven and let sit for 15 minutes before serving. Serves 8 to 10.
In small bowl melt butter and cheese together. Add crabmeat and stir until blended. Spread on Ritz crackers on cookie sheet. Broil until very lightly browned. Serve warm.
Mix butter and sugar. Add egg and peanut butter. Mix salt and soda into flour. Add flour, oats and vanilla to first mixture. Spread in a 9 x 13-inch greased pan. Dampen hands and press mixture so it covers the bottom of the pan. Bake 15 to 18 minutes at 350°. (Do not overcook.) After removing from oven, sprinkle the chocolate chips over top. Let stand 5 minutes. Spread. Over this, drizzle a mixture (mix well) of the peanut butter, powdered sugar and milk. Cool. Cut into bars.
In bowl, blend soups, butter and rice. Place in greased oblong casserole. Lay chicken pieces on top. Brush top with extra melted butter. Season with salt and pepper. Bake at 275° for 2 1/2 to 3 hours.
Combine first 6 ingredients in a medium bowl; set aside. Combine yogurt and honey. Dip each piece of chicken in yogurt mixture. Dredge in cornflakes mixture. Place chicken in a greased 13 x 9 x 2-inch pan. Drizzle with butter. Bake uncovered at 350° for 1 hour or until chicken is tender and golden brown. Yield: 4 servings.
With electric mixer, beat cream cheese well. Microwave marshmallow cream for 30 seconds. Add to cream cheese. Blend in sugar and food coloring. Chill. Serve with fresh fruit.
Mix all ingredients together. Bake for 1 hour in 350° oven. After 20 minutes, remove from oven and mix well. Return to oven and finish baking.
Cream the butter, sugar, egg and vanilla until light. Sift flour, baking soda and cream of tartar; blend well. Make little balls. Press flat with a glass onto ungreased cookie sheet. Bake for 15 minutes at 325°. Makes light, sweet crispy sugar cookies.
Rinse bean sprouts, removing any green shells that may be left. Place in large colander and pour boiling water over sprouts to blanch. Combine remaining ingredients and mix with sprouts. Serve warm or cold.
Place sausage in large skillet with 1/3 c. water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly. While sausage is cooking, combine sugar, mustard, caraway seeds and dill in medium saucepan; stir until blended. Add sauerkraut and bell pepper; stir until well mixed. Cook, covered, over medium heat 10 minutes or until very hot. Spoon sauerkraut mixture into microwavable 2 to 3 qt. casserole; sprinkle with cheese. Stir sausage into sauerkraut; cover. Microwave on HIGH 30 seconds or until cheese melts. Makes 6 servings.
Season chicken with salt and pepper. Dredge in flour. Brown in butter until golden. Add onions and mushrooms. Add wine. Simmer 10 minutes or until onions are soft. Stir in sour cream and spices. Simmer 5 minutes longer, tossing gently several times. Sprinkle with parsley and serve. Makes 6 servings.
Mix all ingredients together. Spread on flour tortillas. Roll up jelly roll fashion. Refrigerate overnight. Cut into bite size pieces and serve with picante sauce.
Grease an 8 x 4 x 2-inch loaf pan. Sprinkle with 1 tablespoon of cornmeal; set aside. In a large bowl, stir together 1 1/2 cups of flour, yeast, onion powder and pepper; set aside. In small saucepan, combine milk, sugar, margarine and salt. Heat and stir just until mixture is warm and margarine is almost melted. Add warm mixture to flour mixture. Add eggs; beat with mixer on low-medium speed for 30 seconds, scraping bowl. Beat on high 3 minutes. Stir in cheese and the 1/2 cup cornmeal. Stir in remaining flour; batter will be soft and sticky. Turn into prepared pan. Cover and rise in warm place until nearly doubled (20 minutes). Bake, uncovered, at 350° for 40 minutes. If necessary, cover with foil last 15 minutes to prevent overbrowning. Remove bread from pan; cool.
Cut chicken breasts in bite size pieces. Saute until done. Prepare noodles according to package directions. Prepare broccoli according to package directions.
Soften cheese; crumble sausage, cheese and salt into Bisquick. Mix well. Shape into small balls. Bake at 350° for 10 to 15 minutes. Freezes well. Yields 90 balls.
Melt carob chips and honey in saucepan over boiling water. Blend in blender with tofu. May need to add a little hot water to thin mixture slightly.
Put chicken in baking dish. Sprinkle soup over it. Spoon cranberry sauce over soup. Pour French dressing over all of it and bake at 350°, covered with foil, for 1 hour.
Melt 1 c. chips in microwave, reserve remaining chips. Set both aside. Beat butter at medium speed until fluffy. Gradually add 1 c. sugar, beating well. Add egg, milk, and vanilla, mixing well. Add melted morsels, mixing until blended. Combine flour and next 3 ingredients; gradually add to butter mixture, mixing thoroughly. Stir in remaining chips. Roll dough into balls, then roll in 1/2 c. sugar. Place on cookie sheets and bake at 400° for 8-10 minutes. Let sit 1-2 minutes after removing from oven, then transfer to cooling racks. Makes 4 1/2 dozen.
Cook chicken breasts until well done. Chop and reserve meat and stock. In 1 tablespoon corn oil, saute garlic, onions and tomatoes for 5 minutes (do this in a large heavy pan). Add beans and corn. Simmer until heated through, then add chicken broth, pepper and cumin. When this has heated through, add the chopped chicken.
Mix first 8 ingredients together using half of cheese. Spread about 1/2 cup on each tortilla and roll up, placing seam side down in pan. Pour remaining mixture on top of tortillas and top with remaining cheese and olives. Microwave on high 10-12 min. or bake at 350° 15-20 min.
Add yeast and sugar together, then add to very warm (not hot) water. Let yeast rise. In another bowl, add dry milk, salt and flour together. Add oil to yeast, then add flour mixture. Beat until mixture pulls away from bowl; cover and let rise, then knock down and let rise again. Make out into loaf or rolls. Let rise again and bake at 350° until done.
Mix all ingredients except small Cool Whip. Beat on medium for 1 minute. Pour into pie shells; cover with remaining Cool Whip.
Put thin slices of corned beef, sauerkraut and Swiss cheese between slices of cocktail rye bread. Brush the outside of these tiny sandwiches with melted butter and toast on a griddle until lightly browned on both sides and the cheese is melted and serve piping hot.
Beat Crisco and butter until very fluffy. Cream with sugar. Add eggs, 2 at a time. Sift flour, salt and baking powder together. Alternate flour mixture with milk. Add vanilla. Bake in greased and floured tube pan for 30 minutes at 325° and then bake 1 hour at 300°.
Peel, dice and cook potatoes until done. Dice green pepper, onion, pickles and boiled eggs. In large bowl, mix all together, except potatoes, leaving those until cooled. When potatoes have cooled to lukewarm, mix all together and serve.
Mix and drop by tablespoon onto greased cookie sheet. Bake at 375°. Cool and store. Excellent with raspberry or blackberry tea.
Preheat oven to 375°. Cream Crisco, sugars, egg and vanilla in large bowl. Combine flour, salt and soda. Blend into creamed mixture. Blend in 1 tablespoon water. Stir in chocolate chips. Drop by level spoonful 2 inches apart on ungreased cookie sheet. Bake at 375° for 7 to 8 minutes. Cool on baking sheet 1 minute. Remove from sheets and let cool. Makes about 3 dozen.
Preheat oven to 400°. Split chicken breasts. Place each half chicken breast in 12-inch piece of foil. Salt both sides of breasts. Sprinkle each breast evenly with tarragon. Form envelope with foil. Squeeze lemon on each chicken breast. Seal foil. Place in shallow baking dish. Bake at 400° for 20 minutes. Serves 6 with 110 calories and 2 low-fat meat.
In a bowl, place softened cream cheese. Gradually stir in drained crushed pineapple, pecans, green pepper, green onion and seasoned salt. Mix until blended well. Cover and chill for several hours before serving. Serve with crackers.
In a 10-inch skillet, melt the oleo. Add onion and brown. Remove onion. Add other ingredients. Mix and let cabbage wilt. Add onion back in. Cover and simmer 10 minutes.
Boil macaroni until tender. Drain and pour into 9 x 13-inch pan. Brown beef; drain and pour over macaroni. Add spaghetti sauce. Top with cheese. Brown in oven.
Heat sugars and milk until it comes to a rolling boil. Cook until a soft ball is formed when dropped into a glass of cold water (approximately 10 minutes). Remove from heat, add peanut butter and marshmallow fluff. Beat until smooth. Put into a 9x13 pan.
Cut steak into pieces long enough to roll. Sprinkle steak with salt and pepper. Place 1/2 cup stuffing in center. Roll pinwheel fashion. Fasten with toothpicks. Brown in butter; add soup mix. Cover and simmer over low heat about 1 hour. Baste occasionally. Thicken with flour.
In a medium saucepan, bring broth and 1/3 cup white wine to a boil. Add contents of rice package; cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. Preheat oven to 350°. In a Dutch oven, saute onion, carrots and green pepper in butter until soft, about 5 minutes. Add rice, chicken and mushrooms, mixing well. Place cream cheese, American cheese and milk in a saucepan; melt over medium heat, stirring until smooth. Add to Dutch oven with remaining wine, mixing thoroughly. Pour into a buttered 13 x 9 x 2-inch casserole dish. Top with Parmesan and almonds. Cover and bake 35 minutes. Uncover and bake 15 minutes longer or until bubbly.
Cook broccoli according to directions and set aside. Combine eggs, onion, soup, butter and mayonnaise. Place a layer of broccoli in a 2-quart casserole. Add a layer of cheese. Pour a small amount of sauce on top. Repeat layers until all ingredients are used. Top with 1/2 package of stuffing mix. Bake in 350° oven for 30 minutes. You may use flavored buttered crumbs as a topping in place of herb stuffing.
Combine cream cheese, margarine and powdered sugar; cream well and set aside. Blend instant pudding and 3 1/2 cup of milk in another bowl. Now combine both mixtures. Fold in Cool Whip. Crush the Oreo cookies. Line a 9-inch flowerpot with plastic wrap. Layer the mixtures in pot, ending with Oreos. Place washable artificial flowers in pot and add gummy worms as desired. Serve with a small spade.
Mix dry ingredients. Rub meat well with mixture. Bake at 250° for 1 hour. Brush with Mop Sauce. Bake 4 additional hours, mopping with sauce at least once per hour.
Bring first 2 ingredients to a boil. Steep tea bags for 10 minutes and pour into gallon container. Add last 2 ingredients to container and fill with water.
Cut bananas into bite sized pieces. Dip in lemon juice and roll in toasted coconut. Pile on a serving dish. Garnish with mint leaves.
Melt chocolate & margarine over low heat. Beat eggs with fork until fluffy, add sugar and vanilla. Stir in flour, baking powder, & salt. Add chopped nuts. Bake in greased 9x10 pan at 350° for 20-25 min.
Preheat oven to 350°. Stir together the crumbs, margarine and granulated sugar; press onto bottom and 1/2 inch up sides of a 9-inch spring-form pan. Bake 10 minutes and cool.
Mix 1 stick margarine and 2 cups cracker crumbs and pat into a 13 x 9 x 2-inch pan.
Brown beef and drain. Add sauce, sugar and onion. Place biscuits in ungreased muffin pan. Make hole in center of each biscuit. Spoon meat into biscuits. Bake at 400° until brown. Sprinkle on cheese.
In a medium saucepan, combine sugar and cornstarch; mix well. Add 1/2 cup of milk and stir until sugar and cornstarch are dissolved. Stir in remaining milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir in margarine and butterscotch extract. Chill about 3 hours, then ready to serve. Serves 8.
Boil and debone chicken. Boil with onion and bell pepper. To this broth and chicken, add Ro-Tel tomatoes with green chilies. Add salt, pepper, garlic salt and poultry seasoning to suit your personal taste.
Trim off and discard visible fat from thighs. In a bowl combine lemon juice and zest, oil, paprika, oregano, onion powder, water, salt and pepper. Add chicken, cover and marinate refrigerated for at least 1 hour, turning occasionally. Remove from marinade and grill or broil 6 to 8 inches from heat source until cooked through, 10 to 15 minutes per side.
Mix cake mix, 1 egg and butter; put in a 9 x 13-inch pan. Set aside. Mix cream cheese, powdered sugar and 2 eggs over ingredients. Bake in a 325° oven for 35 to 45 minutes until browned. Cool completely.
Blend shortening, eggs and sugar; add flour, salt, baking powder, soda and salt alternately with milk. Add nuts and bake in 350° oven until brown. Muffins usually take 20 minutes.
In medium bowl, combine all ingredients, beating until well blended. Cover; chill until serving time, at least 2 hours.
Combine flour and salt. Knead in oleo. Add water slowly. Mix together to make dough. Divide into quarters. Take each quarter and roll out thin. Cut into squares and add to your broth.
Mix. Knead. Put in large greased bowl in warm spot. Let rise 1/2 hour. Punch down, shape into long loaves; put on greased cookie sheets. Brush loaves with mixture of 3 beaten egg whites and 3 tsp. water for crust or pan of hot water on lowest rack of oven. Bake 1/2 hour at 400°. Make sure to knead to very stiff dough.
Mash the cooked, drained beans thoroughly. They will measure 1 cup when mashed. In a bowl, cream the butter until light. Beat in the unsweetened cocoa and vanilla (try with black walnut flavoring). Gradually blend in the confectioners sugar, then the mashed beans, mixing thoroughly. Stir in the chopped pecans.
Dice the eggs and mix all the ingredients together. It's great on sandwiches, crackers or just by itself. Cool and refreshing for the hot summer heat.
Fry bacon crisp; drain and crumble. Cook noodles, based on package directions; drain. Mix all remaining ingredients (except Parmesan) in large bowl. Add noodles and bacon; toss until well mixed. Turn into deep 3 1/2-quart buttered casserole. Cover and bake in oven at 350° for 30 to 40 minutes, or until heated through. Remove cover; sprinkle with 1/4 cup Parmesan. Broil until golden brown. Serve with extra Parmesan and also extra sour cream (if you wish).
Beat eggs well. Add 1 cup sugar, lemon juice and vanilla. Add apples, mixing well. Pour into pie shell. Pour melted butter over top. Mix cinnamon and 3 teaspoons sugar together, then sprinkle over top of pie. Bake at 375° for 45 minutes or until custard sets.
Wash cauliflower and cut up. Wash radishes and slice. Mix all ingredients together. Chill. Will serve 8 to 10 people.
Cook onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered for 10 minutes. Add water, if necessary. Stir in shrimp. Heat to boiling. Cover and cook over medium heat for 10 to 20 minutes or until shrimp are pink and tender. Serve over rice.
Mix all ingredients well and pour over chicken. Marinate at least overnight; I marinate my chicken for 3 days!
Dissolve Jell-O in boiled water. Allow to congeal. Add apples, pineapple, cranberry sauce and orange juice. Refrigerate.
Boil the first 3 ingredients for 5 minutes, stirring constantly. Remove from heat and add Marshmallow Creme and peanut butter. Put in lightly buttered 9 x 13-inch pan. When cool, cut in squares.
Melt first 3 ingredients in boiler. Add remains. Stir well. Can be served warm or cold. Yields 5 quarts.
Mix all ingredients together in crockpot. Cook on Hi for 1 hour, then turn to Low and cook at least 3 hours.
Beat egg whites until they peak. Cook sugar, Karo and water to hard-ball stage or spins 6 to 8-inch thread when poured from spoon. While mixing, pour slowly over STIFFLY beaten egg whites. Stir until it holds a shape when dropped onto wax paper.
Mix beef, breadcrumbs, onion, eggs parsley and salt. Shape into 1-inch balls and brown in frying pan. Or bake until cooked through.
Saute mushrooms in butter. Add juice of 2 lemons and brown sauce. Set aside.
Dissolve yeast in 1 cup warm water with maragrine, combine flour and sugar with yeast water. Mix and knead until smooth, use more water if needed. Roll out, cut. Place in a greased pan. Allow to rise 4 hours with a covered towel in a warm place. Bake at 400° until brown.
Sift flour and baking powder together 3 times. Cream butter and sugar until fluffy; add vanilla. Add dry ingredients and water alternately in small amounts, beating well after each addition, then fold in beaten egg whites. Bake in moderate oven. Cover with favorite icing.
Combine all ingredients in a large Dutch oven or soup kettle. Bring to a boil and simmer until vegetables are tender. Stir often. Serve piping hot.
Stir together sugar and 2 3/4 cups water until sugar dissolves. In a blender container, combine bananas, half of the pineapple juice and the orange juice concentrate. Cover; blend until smooth. Add to mixture. Stir in remaining pineapple juice and lemon juice. Transfer to a 13 x 9 x 2-inch baking pan. Freeze for several hours or until firm.
Combine sugar, syrup and melted butter and mix. Add beaten eggs and pecans to syrup mixture, mixing thoroughly.
Combine all vegetables with soup, sour cream and cheese in a greased baking dish. Melt margarine in skillet and add crushed crackers and almonds to coat them. Put cracker mixture on top of vegetables. Bake 45 minutes at 350°.
Heat milk (scald); set aside. Mix 1/2 cup warm water and yeast with 1 teaspoon of sugar; set aside. Mix milk and shortening until shortening softens and melts, then add sugar and beaten eggs. Sift 3 cups flour and salt; add to mixture. Add yeast mixture and mix well. Add remaining flour until dough is okay to knead. Knead until dough is not sticky, about 10 to 15 minutes. Place in large, greased bowl; turn dough over. Cover with lid or towel. Don't put it near a draft. Let raise until dough doubles. (You can let raise until dough doubles again if you need the time.)
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven. Melt butter in skillet; add onion and cook 3 minutes until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
Grease a 9-inch square pan. Open the tube of dough. Press half of dough into pan (4 flat triangles). Press remaining dough evenly over first layer. Place plum quarters in rolls on dough, cut side up. Press into dough slightly. Blend with fingers or pastry blender the sugar, butter, flour and cinnamon. Sprinkle this mixture on top of plums. Bake at 350° for 40 minutes. Serve warm. Makes 6 to 8 servings. Top with Cool Whip.
Preheat oven to 400°. Combine first five ingredients; set aside. Mix bran with milk until bran is moistened; let stand 5 minutes. Add egg and oil, beating until blended. Add flour mixture, stirring just until combined. Do not overmix.
Combine brown sugar, hot water, shortening, salt, cinnamon, cloves, raisins and boil for 3 mins. Cool the ingredients before you add the flour and baking soda. Pour into a greased 9x13in. pan or 2 loaf pans. Bake at 350 degrees for 45 mins. to an hour.
Preheat oven to 350°. Mix sugar and shortening with an electric mixer. Add egg and milk. Mix in flour, baking powder and salt. Gently fold in the berries and pour into a greased 8 or 9-inch square baking dish.