HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, oleo and flour. Beat in 1 egg at a time. Add other ingredients. Pour into 2 unbaked pie crusts. Cook in preheated oven at 325° for 30 minutes.
Cut 1/2 cup butter into flour. Sprinkle with 2 tablespoons of water. Mix with fork until blended. Round into ball and divide in half. Spread each half onto ungreased baking sheet, making 2 strips 12 x 3-inch about 3 inches apart.
Dice onion. Brown ground beef and onion together. Drain. In an 8-quart soup pot, add tomato soup, water, tomatoes and Veg-All. Heat thoroughly. Add ground beef and onion. Cook until vegetables are done.
Place bones in a large pot. Cut meat in cubes and place in pot with bones. Add water and spices; simmer 1 1/2 hours. Add tomatoes and all vegetables which have been washed, peeled and diced. Add rest of seasoning. Cook another 30 minutes or until vegetables are tender. Remove bones before serving. Yields 25 servings.
Beat eggs in a large bowl. Add remaining ingredients. Preheat oven to 350°. Spray two 9-inch pie plates with Pam. Mix all ingredients in the large bowl with the eggs. Mix well. Pour into prepared pie plates. Bake at 350° about 45 minutes. Let set 5 minutes before cutting.
Cook and drain spaghetti. Chop bell pepper, onion and tomatoes. Mix all ingredients together and serve hot or cold.
Choose a cake mix and add eggs and vegetable oil. Mix well. You can add other ingredients like nuts, raisins or chocolate chips, if you like.
Combine onion and ground beef. Place in nonstick skillet and brown, draining off fat as it accumulates. Add tomato paste, water, spices, herbs and tomatoes. Simmer 1 or more hours, adding more water if needed. Serve 1/2 cup sauce over 1/2 cup cooked spaghetti.
In a medium bowl, combine all ingredients. Chill at least 2 hours. Serve with raw vegetables. Makes 2 cups. One tablespoon contains 40 calories.
Dice and peel garlic. Chop onion. Brown meat with garlic and onion, then add tomato sauce and tomato paste. Mix well, then turn heat down. Add Italian seasoning and let simmer 1 hour. Cover skillet to prevent loss of water.
Preheat oven to 350°. Grease and lightly flour a 9 x 13-inch cake pan. Cream the 2 sticks butter and sugar together. Add eggs and 1 teaspoon vanilla. Stir in dry ingredients and nuts. Beat 2 minutes. Bake 30 to 35 minutes.
Layer and cover with soft bread crumbs. Bake at 350° for 40 minutes.
Combine pancake mix, 3/4 cup brown sugar and cinnamon. Add bananas, milk, egg and oil; mix well. Spread into pan; combine 1/4 cup brown sugar and margarine and sprinkle evenly over batter. Bake at 350° for 30 minutes.
Sift together the flour, baking powder and salt. Combine blueberries, 1/3 cup sugar, lemon rind and water. Bring to a boil, stirring constantly until sugar dissolves. Reduce heat. Simmer 5 minutes.
Combine sour cream and pudding mix. Add coconut and pineapple and stir until blended. Spoon into loaf pan and freeze until firm (at least 3 hours). Remove from freezer to thaw before serving.
Preheat oven to 350°. In a saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in lemon juice. Keep warm.
Mix all ingredients and form into balls. Place on a cookie sheet and bake at 300° for 12 minutes. Roll in powdered sugar while warm.
Mix all together and drop by tablespoons in deep hot oil. By deep frying, they will not absorb much oil. Drain on paper towel.
Mix last 3 ingredients well until soup mix is dissolved. Place chicken in buttered baking dish. Pour sauce over chicken. Bake at 350° until done.
Brown meat and onions. Season with salt, pepper and garlic powder. Cook potatoes and carrots; drain. Mix catsup, meat, soups and vegetables together. Place in large casserole dish. Top with cheese and onion rings. Cover with foil. Bake at 350° for 25 to 30 minutes or until cheese is melted.
Dissolve jello in hot water. Add pie filling, pineapple and juice, lemon juice and pecans. Refrigerate at least 4 hours.
Mix soup, mayonnaise, egg, onion and cheese with eggplant. Place in greased 1 1/2-quart casserole; cover with cracker crumbs. Dot with butter. Bake for 25 minutes at 350°. Serves 6.
Mix all ingredients together and place in a greased baking dish. Bake at 350° until done.
Grease 12 x 8-inch baking dish. Sprinkle chilies in bottom of pan. Next sprinkle on layer of grated cheese. Mix eggs, Bisquick and milk. Pour over top of cheese. Bake at 350° about 45 minutes or until firm. Cut in 1 inch squares. Serve with toothpicks. This freezes very well.
Cook the raspberries, water, sugar and cornstarch. Cool. Fold in berries. Fill pie shell and cover with Cool Whip.
Prepare ahead. Brown ground beef; drain well. Chill before making salad. Assemble remainder of ingredients. Combine all, except dressing, with chilled beef. Add dressing when ready to serve.
Rub pork chops with a mixture of flour, salt, paprika and mustard. Fry in hot fat until brown. Slice onion over chops; add remaining ingredients. Cook chops slowly or bake at 350° about 40 minutes.
In a plastic bag, combine flour, ginger and salt. Add chicken and shake until well coated; reserve flour mixture. In a large skillet, melt butter and brown chicken on both sides. Remove to baking dish. Add leftover flour mixture to remaining drippings in pan; stir over low heat until smooth. Slowly add liquid from pineapple chunks and mandarin oranges, then lemon juice, stirring constantly. Simmer until thickened. Meanwhile, spread pineapple chunks, oranges and apple over chicken, then add sauce. Cover and bake at 350° for 1 hour.
Drain mandarin oranges. Do not drain fruit cocktail or pineapple. Place all in bowl. Slice bananas into bowl. Add lemon juice and powdered instant pudding. Mix all together. Take a few minutes to thicken. (May be used as a salad or dessert.)
Cook together sugar, peanut butter and milk. When a soft ball is formed when dropping in cold water, remove from fire and add vanilla. Cool and beat until creamy. Press in 8 x 10 pan (buttered or sprayed). When beginning to harden, cut in squares.
Cook lasagne noodles, drain and place on sheets of wax paper. Cook meat, drain well and add spaghetti sauce; set aside. Mix Ricotta cheese with 1 1/2 teaspoon of salt, 1 egg and 1 cup of the Mozzarella cheese. Spoon cheese mixture evenly on each noodle and roll up. Spray a 9 x 9-inch casserole dish with Pam. Put 1 cup of sauce mixture on bottom of pan and top with Lasagne Roll-Ups. Top with Mozzarella cheese, then with sauce mixture. Cover with foil and bake for 30 minutes in a 350° oven. Remove foil and bake for another 10 minutes.
Mix salt and sugar. Add melted shortening, eggs and yeast which has been dissolved in warm water. Mix and add flour. Put into refrigerator overnight. Roll out 1 1/2 to 2 hours before baking.
Cream butter and sugar. Add egg and beat. Add flour and mix well. Add pineapple, then milk and potatoes. Pour in buttered baking dish. Bake at 350° until firm.
In 2-quart saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Stir in corn syrup and egg yolk. Stirring constantly, bring to a boil over medium-low heat and boil 1 minute. Remove from heat. Stir in vanilla.
Boil together for a few minutes the raisins and water. Mix together sugar, eggs, shortening and vanilla. Add baking soda, baking powder, flour, salt, nutmeg, cinnamon and nuts. Gradually add water and raisins. Bake 12 to 15 minutes in 375° oven.
Mix all ingredients well; shape into a ball. Roll in chopped nuts or bacon bits. Chill and serve.
Beat eggs; combine with sweetener. Add milk; mix well. Stir in spices and pumpkin; blend. Pour into an 8-inch pie pan. Bake in moderate oven for 50 to 60 minutes. Test by inserting knife near the edge. When it comes out clean, the custard is finished. Cut into 6 equal portions when chilled. This custard will keep the pie wedge shape without a crust.
Crumble ground beef into casserole; stir in onion. Microwave on High for 4 to 5 minutes (until no longer pink). Drain. Stir in bacon and other ingredients. (Bacon can be microwaved on High for 4 to 5 minutes or until crisp, then drain.) Microwave casserole dish, with all ingredients mixed in, on High for 8 to 10 minutes, stirring once halfway through cooking. Yields about 6 to 8 servings.
Place egg in a small bowl; stir well and set aside. Combine sugar and next 3 ingredients in a small saucepan; stir well. Gradually add milk, stirring with a whisk until smooth. Place over medium-low heat and cook 15 minutes or until slightly thickened, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to egg, stirring constantly. Return egg mixture to pan. Place over medium-low heat and cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in Amaretto and vanilla. Spoon into dessert dishes. Cover surface of pudding with plastic wrap and chill thoroughly. Uncover and sprinkle evenly with almonds. Makes 2 servings.
Cook macaroni according to directions. Drain and rinse in cold water. Stir in mayonnaise and mustard. Add remaining ingredients. Chill. Serve.
Combine rice, egg whites, onion, broccoli, cottage cheese, pepper, croutons and milk with a wooden spoon. Pour into a lightly sprayed (with vegetable spray) casserole dish. Sprinkle top with Parmesan cheese and bake at 350° for 30 to 40 minutes or until tender. Serves 6. Contains 258 calories, 4.2 gm fat, 6.3 mg cholesterol and 620 mg sodium per serving.
Let salt, water and vinegar come to a boil. Keep warm. Fill jars with cucumbers. Add lump of alum (size of a pea), 2 slices of onion, 2 cloves of garlic and 2 teaspoons of dill seed. Fill jars with hot liquid and seal jars. Makes 6 to 7 jars.
Cook cabbage and onion together; drain. In a skillet, mix oleo, flour, salt, pepper and mustard. When thick, add milk and cheese. Alternate cabbage and sauce in casserole. End with bread crumbs on top. Bake at 375° for 30 minutes.
Place beef in Dutch oven. Combine all remaining ingredients. Pour over beef. Cover and bake at 350° for 5 hours. Shred beef with fork. Serve on buns. Makes 24 servings.
Blend together cream cheese and sugar. Fold in Cool Whip. Slice banana on bottom of cooked pie shell. Cover with cream cheese filling. Top with blueberry pie filling.
Cover, cook over medium heat until releases juices and turns gray, about 30 minutes. Uncover, cook juice away. Then turn meat in rendered fat until well browned on all sides, 30 minutes more. Lift out meat and set aside.
Cut pound cake into 1-inch squares and arrange closely together in a 1 1/2-quart glass bowl. Pour prepared gelatin over cake and refrigerate until set. Chop 1/2 can peaches into bite-size pieces and sprinkle over cake.
Mix 1 cup water and 3 cans soup into rice and place in a 9 x 13-inch baking dish. Dip chicken breast pieces in melted margarine and place on top of rice and soup mixture. Crush the envelope of onion soup and sprinkle over chicken. Bake at 350° for 1 hour or until chicken is well done.
Peel cucumbers. Cut out centers with doughnut cutter hole to make rings. (Use centers, too, because they are too good to waste.)
Preheat oven to 400°. Grease shallow 2-quart baking dish. Spread chicken and vegetables evenly in prepared dish. Stir together soup, broth and pepper in small mixing bowl; pour evenly over chicken mixture.
Stir boiling water into gelatin in medium bowl for about two minutes. Stir in sherbet; mix until melted. Refrigerate 25 minutes or until gelatin mixture is slightly thickened. Fold in whipped topping, marshmallows and pineapple. Pour into crusts. Freeze until firm. Makes two pies.
Mix together. You may add chips, nuts, M&M's, etc. Drop with teaspoon on cookie sheet, about 1-inch apart. Cook 12 to 15 minutes or until brown in 350° oven.
Cut corn from cob. (Cut top grain, then scrape cob with knife.) Combine sugar, salt, flour and pepper and add to corn, mixing well. Add water and mix well. Heat bacon drippings in skillet over medium to low heat. Add corn mixture, cooking slowly until creamy (about 10 minutes). Stir continuously. Remove from heat and add a little butter if desired.
Cream margarine and sugar. Add eggs, one at a time, then milk. Sift flour, salt, soda and baking powder together. Add slowly to the mixture. Drop by teaspoons on greased cookie sheets. Sprinkle with plain or colored sugar. Bake at 375° for 10 minutes.
Boil chicken; remove from bone and chop. Add cream of chicken soup and broth by pouring over the chicken. Mix milk, margarine and flour. Pour over chicken. Bake at 350° until brown.
Dissolve jello in 2 cups boiling water. Drain blueberries and pineapple. Keep juices from both. Add enough water to the juices to equal 1 1/2 cups of liquid; add to jello. When jello thickens, add blueberries and pineapple. Chill until firm. Combine remaining ingredients (cream cheese, sour cream, sugar and vanilla); beat well. Spread over jello. Sprinkle top with pecans. Chill.
In saucepan cook onion in butter or margarine until tender, but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in sausage and corn. Simmer 10 minutes.
In a large shallow baking dish, place chicken in single layer. In bowl, mix together salad dressing, soup mix and preserves. Pour over chicken. Bake, uncovered, 9 minutes per pound.
Wash asparagus and snap off ends. Cut diagonally into 2-inch pieces. Blanch in boiling water for 1 minute. Drain. Blanch peas for 1 minute to heat through. Mix half and half, green onions, onion, tomato, bay leaf and clove in a small saucepan. Simmer, uncovered, for about 10 minutes to reduce by one-third. Sprinkle half of the bread crumbs on the bottom of a buttered 9-inch square baking dish. Spread asparagus evenly over the bottom, then peas. Remove bay leaf and clove from mixture. Pour over the peas. Sprinkle with salt and pepper, then top with Parmesan cheese and remaining bread crumbs. Bake 15 to 20 minutes at 375°.
Prepare Stove Top stuffing. For each chicken cutlet put 1 tablespoon of stuffing in middle, roll and put in toothpicks to keep closed. Dip in egg, then in bread crumbs. Brown on all sides. Put in separate pan. When all cutlets have been browned, pour cream of chicken soup over it and cover pan with aluminum foil. Bake in oven for 45 minutes at 350°.
In a skillet over medium heat, melt butter with oil. Add celery, onion and green pepper. Saute until tender. Remove vegetables to small bowl. Add more butter to skillet, if needed. Add pork cubes, cooking until pink color is gone. Do not cook very brown. Remove meat.
In small bowl, mix lime juice and olive oil. Dip each chicken part in mixture, covering completely. On foil-lined baking pan, arrange chicken in single layer. Sprinkle with salt and pepper. Arrange oven rack at least 6 inches from heat and set temperature at broil (450°). Broil chicken about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Continue to broil about 15 minutes more or until fork can be inserted in chicken with ease. Pour mushrooms in butter from can over chicken and return to oven for about 2 minutes or until mushrooms are hot.
Grease a large platter and set aside until cooking is complete. In a large heavy pot, mix and cook mixture. Stir continuously until mixture begins to cook. When mixture begins to cook, put candy thermometer in pot and cook to soft ball. At soft ball, pour on platter and allow to cool. Beat until mixture reaches balling consistency. Ball and coat with coating chocolate.
In a large bowl, combine soup mix, ground beef, green pepper, tomato and chili powder. Shape into burgers. Grill until done. Serve with shredded lettuce and Monterey Jack cheese.
Place peas in enough water to cover peas. Add ham bone, onion, carrot, celery, salt and pepper. Bring to a boil and cover and simmer for 1 1/2 to 2 hours until peas are soft. Blend soup so that it is smooth and creamy. Before serving, add water if necessary.
Bring to a boil chicken soup and margarine. Add sour cream, cheese, onion and hash browns. Pour into baking dish; may top with seasoned bread crumbs, if desired. Bake at 350° for 1 hour.
Cook hamburger; drain. Put in a casserole dish. Put onions on top of hamburger. Mix 1/2 cup milk with cream of chicken soup. Put on top of onions. Cover with Tater Tots. Bake 30 minutes at 300° or until brown.
Combine softened cream cheese and pineapple, mixing until well blended. Add remaining ingredients and mix well. Chill.
Shred cabbage; add sugar, celery seed, salt and pepper. Combine oil and vinegar. Bring to a boil in a small sauce pan and pour over cabbage; refrigerate.
Add all ingredients to saucepan. Heat until mix starts to boil. Cover. Reduce heat and simmer 10 minutes.
Wash the crushed wheat and squeeze out the excess water. Add 1/4 cup lemon juice and refrigerate for at least 1 hour. (The longer the better.) Mix the garlic, onion, parsley and spices all together in the oil and set it aside in the refrigerator.
Beat butter and sugar until creamy. Add eggs and vanilla. In separate bowl, stir in flour, cocoa, baking soda and salt. Gradually add butter mixture. Stir in chips.
Brown the meat and onions. Add the rest of the ingredients and simmer for 1 hour.
Mix all ingredients. Pour into 3 pans. Bake at 350° for 25 to 30 minutes.
Put everything in a gallon jug and add warm water. Set in the sun for 5 to 7 hours. Put into the refrigerator until cold.
Cream butter and sugar. Add eggs and milk and beat. Add dry ingredients. Fold in blueberries. Bake in cupcake cups at 375° for 15 to 20 minutes.
Mix together fruit, marshmallows and coconut. Toss lightly with sour cream. Serve as a fruit salad. (Fruit cocktail may be used instead of orange slices and pineapple.)
Combine all ingredients in a large bowl, stirring and mixing well. Store mix in an airtight container.
Cream Crisco and sugars. Add eggs and vanilla. Add dry ingredients. Then mix in the 3 cups of anything. Drop rounded teaspoons onto cookie sheet.
Beat eggs until light and fluffy. Add salt and sugar. Stir well. Add flour and milk gradually. Mix. Pour thin coating into large frying pan over medium heat.
Beat first 3 ingredients. Add remaining ingredients. Bake in a 350° oven for 45 minutes in a greased pan or two 8 x 8-inch pans.
Place boiling water, butter and salt in heavy saucepan; stir over heat. When mixture boils vigorously, add sifted flour all at once, stirring briskly. Stir constantly until dough forms soft ball and leaves sides of pan. Do not overcook. Remove from fire and turn into mixing bowl. Cool 2 minutes. Beat in eggs 1 at a time, beat briskly until mixture thickens and becomes stiff. Drop from spoon onto ungreased cookie sheet; leave 2-inch space to spread. Bake in very hot oven, 450° for 15 minutes. Reduce heat to 350° and bake 20 to 25 minutes. When cold, cut top off and fill center with whipped cream and replace top.
Beat eggs. Add ingredients in order given. Place in square or rectangular baking pan. Bake at 350° for 35 minutes. Serves 20 to 24. Also good for hors d'oeuvre.
Mix all but dressing in large roaster. Just before serving, add bottled dressing to taste. Transfer to large salad bowl. Serves 12.
Mix all ingredients together (except crackers). Put crushed cheese crackers on top and bake at 400° for about 20 minutes.
Combine the fruit, nuts, marshmallows and salad dressing; fold in the Cool Whip. Chill about 2 hours.
Trim fat from pork chops. Melt into 3 tablespoons fat. Brown chops in the fat. Layer chops and sliced onion in casserole dish. Mix water, soup, catsup, Worcestershire sauce and seasoning. Pour over the pork chops. Bake at 350° for 1 1/2 hours. Makes 6 servings.
Put 24 cupcake liners in cupcake pans. Place vanilla wafer in each. In medium bowl, beat the cream cheese, sugar, eggs, lemon juice and vanilla until fluffy. Fill liners 3/4 full of mixture. Bake in preheated oven for 15 to 20 minutes. Top each with cherry pie filling. Chill.
Melt margarine in glass casserole dish. Stir in soups and rice. Cover; bake for 1 hour at 325°. Serves 4 to 6.
Thaw pie shells. Bake for about 5 minutes. In a large bowl beat eggs and milk. After pie shells have baked for 5 minutes, layer bottom of both pie shells with ham, cheese, onion and mushrooms. Pour egg mixture into pie shells. This mixture will fill two pie shells. Bake at 425° for 15 minutes. Lower oven temperature to 300° and continue baking 45 to 60 minutes or until knife inserted in center comes out clean.
Combine cheese and butter; cream thoroughly. Add cayenne pepper, flour and pecans. Mix thoroughly. Shape into rolls. Wrap in wax paper or aluminum foil. Refrigerate overnight. Slice 1/4-inch thick and bake in 350° oven for 12 to 15 minutes. Do not brown.
Mix sugar, cocoa, butter and milk in a saucepan and bring to a full boil; cook for 2 minutes longer. Remove from heat and add rest of ingredients. Mix thoroughly and drop by teaspoons on waxed paper. Will be ready in about 5 minutes.
Combine sugar and water. Heat until sugar is dissolved; cool. Blend bananas and orange juice until smooth; add 3 cans of water. Combine all ingredients except the ginger ale. Pour into 3 (1/2 gallon) milk cartons or 3 gallon sized Ziploc bags and freeze. Take out of freezer at least 1 hour ahead of time. Place in punch bowl. Pour ginger ale over the punch before serving time. This makes a slush. You may float fresh fruit or frozen fruit on the top. Serves 50 to 60.
Mix rhubarb, water and sugar. Cook until tender, then add jello. Keeps well in freezer.
Preheat oven to 425°. Bake empty pie crust for 5 minutes. Remove and set aside. Turn oven back to 325°. In saucepan, melt chocolate and margarine. Add sugar and vanilla. Beat and add eggs (one at a time). Pour into pie shell and bake at 325° for about 30 minutes or until top begins to crack slightly. Serve topped with whipped cream or ice cream.
Put 2 cups sugar and milk on to boil. In a heavy skillet, put 1 cup sugar and caramelize it slowly. (Heat until melted and light brown.) Then add to the other sugar and milk. Add it slowly so it will not boil over, stirring constantly. Continue cooking to the soft boil when dropped into cold water. Remove from heat. Add salt, nuts, butter and vanilla and beat until creamy. Pour into a well-greased pan to cool. Cut into squares.
In a medium saucepan, combine vinegar, sugar, celery seed, mustard, salt and Tabasco sauce. Simmer 2 minutes. Add corn, green pepper, pimento and onion. Simmer 2 more minutes. Remove to bowl. Cover and chill several hours or overnight. Makes about 2 cups or 6 servings.
Saute onion in margarine. Mix soup, Cheez Whiz and onion. Pour over hominy. Bake at 325° for 30 minutes in covered dish. Uncover. Top with crushed Fritos. Bake 15 minutes.
Combine jello, boiling water and marshmallows in small pan. Heat until dissolved. Cool long enough to pour over the cream cheese which has been mixed well with the drained pineapple. Set aside.
Combine juices and water; cover and chill. Pour into punch bowl. Slowly pour ginger ale down side of bowl, then stir gently. Scoop sherbet on top. Makes 24 (4 ounce) servings.
Sprinkle pecans evenly in bottom of well greased bundt pan. Combine white sugar and cinnamon. Cut biscuits into quarters. Roll in sugar mixture and layer in pan over pecans. Combine margarine, brown sugar and water; heat to boiling and pour over dough. Bake at 350 degrees for 25 minutes or until golden brown. Let cool 5 minutes and invert on platter.
Cook pasta according to package directions; drain. Rinse with cold water and drain. Combine pasta and 1 3/4 cups creamy Southwestern Salad Dressing, toss. Chill. Spoon pasta mixture onto a lettuce lined platter. Top with black beans and next 4 ingredients. Serve with remaining dressing. 6 servings
Boil together sugar, milk and cocoa. When boiling, add the corn syrup and cook until it forms a soft ball in water. Take from fire; add butter and vanilla. Beat until creamy. Add nuts and pour into buttered pan.
In mixing bowl, dissolve yeast in water. Add sugar, salt and 1/2 of the flour. Beat thoroughly. Add egg and shortening. Beat in gradually rest of flour until smooth. Place in Tupperware bowl and cover with damp cloth and plastic lid. Place in refrigerator. Punch down occasionally as dough rises in refrigerator.