HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400° (after mixture has chilled). Drain salmon. Melt butter in heavy saucepan over low heat. Add onions and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Set aside.
In large saucepan combine first six ingredients, cover and cook until potatoes are done, about 20 minutes. Potatoes should be Idaho so as not to get mushy. Add one cup milk, heat. In medium bowl, mix sour cream, flour and remaining milk. Strain carefully then add to soup base, stirring constantly, then add chives and dill. Cook over low heat until thick.
Rinse the potato slices in ample water and drain. Place in a 2-quart covered saucepan and add the water, sugar and butter. Cover and simmer until very tender, about 30 minutes. Do not stir during the cooking process.
Mix all together, except cheese. Cook in crock-pot for 8 hours on low. At the end, add the cheese.
Spread ground chuck in bottom of a casserole dish and compress. Spread the cream soups over meat. Top with Tater Tots. Bake in moderate oven (350°) for 1 hour to 1 1/2 hours.
Mix powdered sugar and peanut butter until crumbly. Pat 2/3 of the mixture in pie shell. Make pudding as per directions and pour over mixture in pie shell. Spread Cool Whip over top of pudding. Sprinkle remaining powdered sugar-peanut butter mixture on top of Cool Whip. Refrigerate and serve.
Combine all ingredients in a small mixing bowl; mix well. Press into 6 to 8 ounce microwave-safe mug or custard cup. Cover with wax paper. Microwave on High for 3 to 3 1/2 minutes or until cooked in center (150°), rotating mug once. Drain the juices; invert onto serving plate. Serve with additional catsup, if desired. Makes 1 serving.
Grind cookies in food processor or blender. Mix with melted butter and press into 10-inch spring-form pan. Chill 1/2 hour; hurry it up in freezer. Melt chocolate in double boiler. Remove from heat and cool a bit. Add the 2 whole eggs and mix well. Add egg yolks and mix very well. Beat cream (2 cups) with the powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Lighten chocolate mixture by stirring in a little of the egg whites and a little of the cream. Fold in remaining egg whites and remaining cream. Pour into chilled crumb crust. Chill overnight (or at least 6 hours).
Combine milk and cornstarch in a saucepan; mix until cornstarch is completely dissolved. Add sugar, egg whites and oil; mix well. Bring to a boil over medium-low heat. Beat constantly until thickened. Add extracts.
Slice the tomatoes thinly, lightly salt and place on a baking sheet that has been lined with paper towels. Let the tomatoes drain for several hours.
Put all ingredients in bowl and mix. Bake as directed on cake mix package. Cool completely.
Preheat oven to 375°. In large mixer bowl, cream oleo, sugar, egg and vanilla until light and fluffy. Add flour, potato chips and nuts. Mix well.
Remove crusts from bread and cut into 1-inch cubes. Place in bottom of a 9 x 13-inch greased pan. Cut 1 pound of Velveeta cheese in cubes. Place on top of bread. Sprinkle onion, green pepper, pimento, mushrooms, ham, sausage or bacon on top of cheese.
Brown meat and drain fat. Cut velveeta into chunks. Combine all ingredients in crockpot. Turn on high heat. Stir occasionally, until melted and well blended. Simmer on low. Serve with chips.
Heat oil in skillet or wok. Add onions and ginger root, stir-fry 1 minute. Add beef, stir-fry 2 minutes or until brown. In a separate bowl, mix together sugar, soy sauce, sherry, water and red pepper flakes until sugar dissolves. Add to wok. Lower heat and simmer (covered) for 30 minutes. Uncover, increase heat to high, cook until sauce thickens, about 30 minutes. Remove from skillet or wok. Serve hot. Makes approximately 40 pieces.
Combine shortening, eggs, liquid sweetener and vanilla. Add to dry ingredients. Fold in mashed bananas. Turn into well-greased loaf pan. Bake at 350° for 1 hour or until done. Crusty and golden outside. Makes 12 servings. Each 123 calories.
Mix strawberries, grapes, peaches and bananas together and spoon fruit mixture into lettuce cup. Makes 5 servings (210 calories).
Mix cake mix, 1 egg, margarine and nuts. Press in the bottom of an oblong pan. Mix rest of ingredients together and pour over the first mixture. Bake at 350° for 45 minutes.
Beat cheese and sugar first, then add rest of ingredients. Pour into shell and bake at 375° for 45 minutes.
Stir together first 3 ingredients. Spread into greased and floured large (11 x 17-inch) jelly roll pan. Sprinkle next 3 ingredients on top. Bake at 350° for 25 to 30 minutes. Watch closely.
Soften cream cheese in microwave for about 30 seconds in small mixing bowl. Add green onions, chipped beef, Worcestershire and garlic. Serve chilled with Ritz crackers.
Brown hamburg and onion; drain fat. Add all remaining ingredients (except rolls); stir and simmer until pepper is tender. Serve over hamburg rolls.
Thaw dough at room temperature for several hours. On a lightly floured surface, roll dough to form a cylinder about 2-inches in diameter. Combine bread crumbs and salt. Roll dough in crumb mixture. Cut into 1 1/2-inch pieces. Lay cut side up in a greased cookie sheet. Cover with a dishcloth and let rise in a warm place for 1 hour and 15 minutes. Preheat oven to 400°. Bake rolls for 15 to 20 minutes or until golden brown.
About 1 1/2 hours before serving, bake potatoes in a 350° oven until tender. Cool slightly, then halve each potato lengthwise. Scoop potato into a medium bowl, reserving skins. Thinly slice green onion, reserving some for garnish. With electric mixer, whip potatoes, buttermilk, margarine, green onion, pepper and a little salt, if desired. Spoon into potato skins. Sprinkle with Parmesan and paprika. Bake 20 minutes or until golden. Sprinkle with green onion. Makes 4 servings.
Mix in this order: eggs, sugar and flavoring. Sift dry ingredients: flour, soda and salt. Add to egg mixture. Mix well. Add apple and mix well. Add pecans and mix well. Add Wesson oil and mix well. Bake in 350° oven about 30 or 35 minutes. Do not open oven for 30 minutes while baking . Bake in 13 x 9-inch pan which has been greased and sprinkled with flour. Let cool slightly before cutting in squares. Keep covered to stay moist.
Melt butter in skillet; add vegetables, condiments and cook, covered, until tender. Do not add liquid, but cook in vegetables' own juice.
Preheat oven to 350°. Lightly grease and flour 9x5x3-inch loaf pan and set aside. Cream butter with sugar in large mixer bowl until smooth. Add egg, maple flavor extract, vanilla, and cinnamon. Beat with electric mixer at medium speed 2 minutes. Add bananas and sour cream and mix well. Sift flour with baking powder, baking soda and salt. Add to banana mixture and mix well. Stir in walnuts and spoon into prepared pan. Bake 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
Cream butter, cream cheese and sugar until light. Add salt and vanilla. Beat well. Add eggs one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased tube pan. Bake 1 1/2 hours in 325° oven. Cool in pan for 15 to 20 minutes before removing.
Remove chicken from bone and cut into bite size pieces, cook in small amount of oleo until white on both sides. Place in 13 x 9-inch baking dish. Cook broccoli in salted water, drain. Place on top of chicken. Melt oleo in saucepan on medium heat, blend in flour. Add cheese and broth; cook until thick. Add whipping cream; stir until smooth. Put over chicken and broccoli. Cover with bread crumbs. Bake at 350° for 25 minutes.
Brown meat and onions until done. Cook macaroni in a large pot. Drain and add meat mixture and all other ingredients, reserving 1 cup of shredded extra sharp cheese. Pour into a large Pyrex dish and sprinkle top with remaining cup of cheese. Bake in preheated 350° oven for 30 minutes.
Drain pineapple; keep juice. Combine sugar and flour. Add 3 to 5 tablespoons pineapple juice. Stir until well mixed. Add pineapple and cheese. Pour into baking dish. Combine melted butter and crumbs. Spread over mixture. Bake at 350° for 25 minutes, until brown.
Mix cinnamon, butter and brown sugar. Pour into 9 x 13-inch pan. Beat together eggs, milk and salt. Place bread into pan over cinnamon sugar mixture. Pour milk and egg mixture over the bread. Cover and let set in the refrigerator overnight. Bake at 350° for 30 to 45 minutes until golden and bubbly. Invert on serving dish and cut into serving pieces.
Add hot sauce of choice to jar of apple jelly to taste. Add more if you want it hotter. Pour this over block of cream cheese and serve with snack crackers of your choice. Makes a delicious, quick, easy snack.
Cook asparagus. In small saucepan, pour wine over onion. Stir in lemon juice and mayonnaise; heat just to boiling. Gently stir in eggs. Serve hot over spears.
Mix first 5 ingredients in pan and boil until soft-ball stage on medium. Take off stove and mix peanut butter and vanilla in hot mixture. Pour in buttered glass dish and let cool. Cut and enjoy!
Melt caramels and milk in microwave. Cut apples in wedges. Dip apples in melted mixture.
In boiling salted water, cook peppers for 3 - 5 minutes. Remove and set aside. In a skillet, cook beef, onion, and garlic until meat is done and onion is tender. Drain any fat. Add seasonings and soup; simmer, uncovered, for 10 minutes. Stir in cheese; cook and stir until melted. Stir in rice. Fill peppers; place in a shallow baking dish. Bake at 350° for 20 minutes. Serves 8.
Cook noodles in boiling water for 15 minutes; drain. Chop and brown onion, pepper and garlic cloves in fat. Add tomatoes to onion mixture when browned. Simmer for a few minutes.
Melt chocolate. Beat egg whites until stiff. Fold in melted chocolate and vanilla. Put into individual dessert cups and chill. Serve plain or with whipped cream. Serves 4.
Mix well and shape into loaf. Bake at 325° for 1 hour.
Combine first 6 ingredients in jar. Cover; shake vigorously. Add mushrooms; chill to blend flavors. Shake again before tossing with salad greens, shrimp, tomatoes and onion. Makes 8 servings (about 8 cups).
Mix and pour into an unbaked pie shell. Bake at 250° for 45 minutes.
Heat oven to 350°. Generously grease bottom of loaf pan, 9 x 5 x 3-inches. Stir all ingredients, except raisins, in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins. Bake until wooden toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes. Remove from pan.
Saut the onion in the margarine. Mix in the cream cheese, cottage cheese, egg and basil. Mix together the shrimp soup, milk, white wine, shrimp and crab meat. Grease 9 x 11 baking dish. Spread layer of the soup mixture over bottom of pan. Add uncooked noodles. Alternate the cream cheese mixture with the soup mixture. Sprinkle cheese on top. Bake at 350° for 45 to 50 minutes.
Mix all ingredients with hands thoroughly. Place in 9 x 5 x 3 loaf pan. Bake in 350° oven, uncovered, 50 to 60 minutes.
Bake cake according to directions. Cool and crumble 1/2 in punch bowl. Top with 1 can pie filling and 1/2 each of pudding, pineapple, bananas and Cool Whip. Repeat, using rest of everything. Garnish with chopped pecans and coconut.
Mix all ingredients together. Drop by spoonfuls on cookie sheet. Bake 15 minutes at 375°.
In a 3-quart microproof casserole, combine onion, green pepper and margarine. Microwave at High for 1 to 2 minutes or until tender. Stir in beans, corn syrup and mustard. Cover with waxed paper. Microwave, stirring once, 12 to 14 minutes, or until heated. Let stand 5 minutes. Makes 6 servings.
Saute onion in margarine. In a casserole, put sauteed onion, rice, beef consomme and water. Cover. Bake at 350° for 45 to 60 minutes.
Layer as follows: lettuce, onion, peas and bacon. Spread the mayo evenly over the salad. Sprinkle the sugar evenly over the mayo. Top with the crumbled bacon. Cover and chill overnight. Enjoy!
Melt shortening and oleo. Add remaining ingredients. Bake at 375° for 8 to 10 minutes on an ungreased cookie sheet.
Mix all ingredients together. Pour over brisket. Cover with foil. Bake at 350° for 3 to 4 hours.
Heat oil in a large skillet or wok. Add onion; stir for 3 minutes on medium-high heat. Add shrimp, broccoli, bean sprouts and Chinese cabbage all at the same time. Stir while food is frying on medium-high heat for 3 to 5 minutes. Add soy sauce; stir for 1 minute and remove. Serve with brown rice.
Heat oil in a large saucepan over medium heat. Add onion and cook 5 to 7 minutes, until golden brown. Stir in tomatoes and cook 3 minutes, then stir in peas, salt and pepper. Cover and cook 4 to 5 minutes, stirring once or twice, until peas are hot. Remove from heat. Stir in mint.
Combine first 8 ingredients and mix well. Stir in apples and pecans. Lightly spray 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes or until done.
Saute onion and celery in margarine. Add sliced mushrooms and poultry seasoning. Add water, about 1/2 cup at a time, until vegetables are soft, then add beef broth, a cup of water and Gravy Master. When it comes to a boil, add rice. Cook until liquid is absorbed. Add salt and pepper to taste.
Mix in blender in the order given. Turn to high speed and count slowly to 10. Pour into greased Pyrex pie plate and bake at 350° for 40 minutes. This bubbles up and then settles down, forming a crust, custard filling with coconut topping.
Mix flour, Crisco, sugar and salt. Beat together water, eggs and vinegar. Mix well. Combine with flour mixture. Mix well. Mold in ball. Chill before rolling into crusts. Makes 3 (9-inch) single crusts.
Mix in 2-quart saucepan first 4 ingredients. Stir constantly until thickens and boils. Boil and stir 1 minute. Pour into 2-quart casserole and keep hot in 400° oven. Cut shortening into flour, sugar, baking powder and salt until resembles fine crumbs. Stir in milk. Drop dough into hot mixture in 6 spoonfuls. Bake until topping is golden brown, 25 to 30 minutes.
Sprinkle chicken generously with salt, pepper and paprika to taste. Brown chicken on all sides in 4 tablespoons butter. Transfer to casserole. Arrange artichoke hearts between chicken pieces. Add remaining butter to drippings in frying pan; add mushrooms and onion and saute until just tender. Sprinkle flour over mushrooms and onions and stir in bouillon and sherry. Cook, stirring well, for a few minutes, until flour is all integrated and sauce is smooth. Pour over chicken. Cover and bake in moderate oven, 375°, for 40 minutes or until chicken is tender. Serves 4.
Blend shortening and sugars. Beat in eggs and vanilla. Add dry ingredients. Stir in 1/2 cup candies. Drop by teaspoonfuls on ungreased cookie sheet. Decorate with remaining candies. Bake at 375° for 10 minutes.
Saute onions in frypan, set aside. Cook bacon and set aside. Drain grease and brown pork chops on both sides. Mix sauerkraut, onions, crumbled bacon and caraway seed, tossing well. Line a casserole dish with sauerkraut mixture. Before putting pork chops on top, add chicken or beef broth or white wine. Top with browned chops and bake, covered, for 1 hour at 375°.
Mix all ingredients. Pour into 2 unbaked pie shells. Cook for 45 minutes at 325°.
Mix lemon jello and milk. Fold in other ingredients. Pour in Pyrex dish and chill. Cut into squares.
Mix together and bathe afflicted pets in solution. Rinse with tap water. This was developed in a science lab. Skunk spray is composed of low molecular weight thiols similar to waste gas streams. This is a household version of a chemical "scrubber."
In a 9 x 13-inch baking dish arrange pieces of chicken. Place carrot slices on top. In small bowl combine orange and lemon juice, soy sauce, cornstarch, salt and pepper. Spoon over carrots and chicken. Cover and bake at 375° for 30 minutes. Remove from oven and baste with pan juices. Sprinkle with onions. Cover and bake for 20 minutes more.
Cut the washed vegetables into small pieces. Cut the beef into cubes and brown it in a pan. Put all ingredients together in a large pot. Cook the mixture over low heat until the meat is fully cooked and the vegetables are soft. Mix flour and hot water to make a paste. Add the paste slowly to thicken the stew.
Sift flour, cinnamon and nutmeg together. Mix all other ingredients, except egg whites and nuts, then add nuts and fold in beaten egg whites after all other ingredients have been mixed. Bake at 350° for 1 hour and 15 minutes in a greased and floured tube pan.
Put shortening in mixer and mix well until soft and fluffy. Add other ingredients and beat at medium speed for at least 10 minutes.
Cut yellow squash into 1/2-inch rounds. Dice onion (1/4-inch) and place onions, water, sugar, pepper and chicken bouillon into medium stockpot. Bring to a boil. Add squash and cook until just tender. Drain through a colander and place into a shallow pan containing cream cheese, butter and green chilies. Mix and serve immediately or refrigerate uncovered until cool. Once cool, cover.
In 1 1/2-quart casserole, combine vegetables and water. Cook, covered in microwave on 100% power, High, about 5 minutes or until almost tender, stirring once. Add olives. Or stir-fry vegetables with water and 2 tablespoons oil until vegetables are tender-crisp.
Slice onion in a large, buttered baking dish. Put thinly sliced potatoes on top. Place layers of crumbled ground beef, rice and kidney beans on top of potatoes. Pour tomatoes over all this, using salt and pepper to taste.
Add the sugar, spices and cream of tartar to the boiling water. Boil until a thread spins from the spoon. Remove from heat and add the pecans and vanilla. Stir until completely mixed. Turn onto wax paper and separate pecans.
Blend together flour and seasonings. Add chicken stock gradually and cook this mixture until it thickens to a gravy.
Preheat oven to 400°. Saute onion in butter. Add hamburger and brown. Add chili powder, pepper and tomato. Simmer 5 minutes. Combine flour and water; add to mixture and stir until thick. Spread evenly in 9 x 9 x 1 3/4-inch pan. Prepare cornbread per package directions. Spread onto hamburger mixture. Bake 20 minutes at 400°.
Mix together in order listed. Pour in greased 9 x 9-inch pan. Bake at 350° for 35 minutes.
Brown beef, pork and onion. Drain. Add all other ingredients and simmer for 1 to 2 hours. May serve over rice. (Really different to serve over macaroni and cheese.)
Combine ground beef, soup mix, egg, bread crumbs and water in a large bowl. Knead until well blended. Pinch off enough to make meatballs about 1 1/2 inches in diameter. Roll into balls and place on an ungreased shallow baking pan. Bake at 350° (preheated) for about 30 minutes. (Stir meatballs around after they begin to brown on top to prevent overcooking on one side.) Heat barbecue sauce until it begins to boil. Add lemon juice and stir. When meatballs are done, put them in a large bowl (drain off all excess grease). Pour barbecue sauce over meatballs. Cover with foil and let stand for 20 minutes. Enjoy!
Cut each biscuit into four pieces. Arrange pieces on two greased 8 x 11 x 2 inch round baking pans. Melt margarine; add cheese and stir to blend. Drizzle cheese mixture over biscuits. Bake at 400° for 12 - 15 minutes.
Preheat oven to 325°. Caramelize sugar by putting it in a heavy saucepan and cooking, without stirring, on medium-high heat until it begins to melt. Reduce heat to low and stir until the caramel is golden brown. Watch carefully or it will burn! Pour caramel into a loaf pan and set aside (it's OK if it hardens).
Dissolve yeast in warm water. Add sugar, egg and melted butter. Add flour 1 cup at a time. Bake in medium-size muffin tins at 350° until brown. Batter may be stored in refrigerator overnight or baked immediately. Makes 2 dozen rolls.
Combine pumpkin, brown sugar, milk, beaten egg yolks, salt and spices in top of double boiler. Cook about 10 minutes, stirring often. Soften gelatin in cold water. Dissolve in pumpkin mixture. Pour into medium size bowl. Chill just until beginning to set. Beat egg whites until foamy. Add sugar 1 tablespoon at a time and beat well after each addition until meringue stands in soft peaks. Fold into pumpkin mixture. Pour into baked pie shell. Chill until firm enough to cut.
Butter 9 x 12-inch glass dish. Spread croutons and cheese over bottom. Beat eggs. Add milk, onion, mustard, salt and pepper. Add meat. Refrigerate overnight. Bake at 325° for 1 hour.
In a large mixing bowl, pour boiling water over oats. Let stand for 10 minutes. Stir in sugar and margarine. Add eggs. Sift dry ingredients together and add to mixture. Add vanilla. Stir in 1/2 cup chocolate chips. Pour batter into a greased and floured 9 x 13-inch dish. Sprinkle remaining chocolate chips and 3/4 cup of coarsely chopped nuts over the top. Bake at 350° for 40 minutes. Cool before cutting.
Combine all ingredients. Stir with eggs and salt to taste. Bake 40 minutes at 350°. Serves 6 to 8.
Cream together sugar, vanilla, eggs and Crisco. Sift together soda, cocoa, flour and salt. Add vinegar, buttermilk and food coloring. Mix well. Bake at 350° for 30 minutes. Makes 2 (9-inch) layers.
Chill all beverages thoroughly. Pour beverages into punch bowl just before serving. Add ice cream in large scoops. Makes 32 servings.
Melt 1 stick of margarine; let cool. Add sugar. Mix lemon juice, vanilla, eggs and coconut. Mix by hand. Put in tart shells 2/3 full. Bake at 350° for 25 to 30 minutes. Let cool.
Cut the bread into circles, diamonds or squares. Butter them lightly and brown. Cover each with a thick layer of the grated cheese to which the seasoning has been added. Bake in the oven until the cheese is thoroughly melted and serve at once.
Heat oven to 400°. Cream shortening and sugar. Add molasses and eggs; beat well. Add milk, then bran. Sift flour, baking powder, soda and salt together, then add to first mixture. Add raisins. Place in greased muffin tins and bake in a 400° oven for 15 to 20 minutes. Yields 16 to 18 muffins.
Cook and drain noodles. Mix remaining ingredients, then add noodles. Refrigerate.
Trim off any excess fat from the chicken. Season generously on both sides with salt and pepper. Sprinkle 1/4 tsp. oregano over each piece and rub with crushed garlic. Squeeze lemon juice over the chicken and coat lightly with olive oil.
Thoroughly cook sausage and bacon. Drain off grease. Crumble into bits. Break bread into bottom of a 9 x 13 x 2-inch dish. Spread sausage and bacon bits over bread. Combine milk, eggs and cheese. Pour over bread and meat. Refrigerate overnight.
Put chicken breast pieces in a 13 x 9-inch pan. Top with slices of Swiss cheese. Mix soup and milk to make a sauce of pouring consistency; pour over the cheese. Prepare dressing according to package directions. Place over chicken. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Grease and flour a 9 x 13 pan. Bake German chocolate cake as directed on box. When cake is done, while hot, poke holes in cake, using end of a wooden spoon handle. Pour 1 can of Eagle Brand milk in holes, then pour 2/3 bottle of caramel ice cream topping. Let cake cool completely and top with Cool Whip. Crust 2 candy bars and sprinkle over top of cake. Refrigerate.
Ready pie crusts according to directions on box. Combine all ingredients and mix well. Top with pie crust. Cook at 350° for 30 to 40 minutes until crust is golden brown.
Mix in pan the syrup, sugar, butter and peanut butter. Heat slowly and melt. Add cornflakes and mix well. Spread in greased pan. Cool and cut into squares.
In a 1-cup measure dissolve yeast in warm water. In large bowl stir together flour, sugar, baking powder, baking soda and salt. Cut in butter until it is fine. Stir in yeast mixture and enough of the buttermilk to make a fairly soft dough. Turn out on pastry cloth; knead a few times to smooth dough. With a stockinet covered rolling pin roll dough to 1/2-inch thickness. Cut out with a round floured 2-inch cutter. Place a few inches apart on greased cookie sheet. Bake in preheated 400° oven until golden brown, about 15 to 18 minutes. Serve hot.