HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger meat. Add taco seasoning. Mix according to package. When cooked, set aside. In large salad bowl, make salad out of vegetables. Add Catalina salad dressing and hamburger meat. Toss. Sprinkle cheese and naco chips (crushed) on top.
Mix sugar, cocoa, margarine and milk in saucepan and bring to a boil for 2 minutes; remove form heat. Add peanut butter, vanilla and oatmeal; mix well. Drop by teaspoonfuls onto waxed paper.
Grease a 9x13 inch pan. Roll out crescent rolls (1 can) on bottom of pan. Mix cream cheese, sugar, vanilla and egg yolk with mixer until creamy. Spread on top of crescent rolls. Place 2nd roll of crescent rolls on top of mixture. Mix egg white, brush on top of crescent roll. Mix 1 teaspoon of cinnamon to a cup of sugar. Sprinkle on top. Bake in a 350° oven for 30 minutes.
Beat butter and peanut butter until well blended. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs and vanilla. Add all dry ingredients and then chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes at 350°.
Saute mushrooms, celery, onion and green pepper in oil just until tender. Stir in broth, cornstarch and 1 tablespoon soy sauce. Cook, stirring frequently, until thickened. Add turkey and water chestnuts; heat thoroughly. Serve with Chinese noodles and soy sauce, if desired. Yields 4 servings.
Mix softened cream cheese, powdered sugar and vanilla together. Mix heavy whipping cream as per instructions on package. Fold whipping cream into other mixture and put into graham cracker crust. Chill 1 to 2 hours before serving.
Brown hamburger and drain fat. Add ketchup, chili powder and oregano; simmer. In large bowl place lettuce, tomatoes and cheese. Add meat mixture. Mix together the taco sauce and mayonnaise. Pour over lettuce mix. Mix all ingredients together and top with crushed Fritos right before serving.
Mix and roll finger-sized. Roll in crushed cornflakes. Cut in inch lengths and roll ends in cornflakes.
Stir in oats in water, remove from heat, cover and let stand 20 min. Cream sugar, brown sugar, margarine, and eggs. Add sifted dry ingredients, nuts, and vanilla. Bake at 350°F for 30-40 min.
Mix cabbage, peppers, onions together with salt. Let set two hours. Mix other ingredients, pour over cabbage and let simmer 20 minutes.
Put all ingredients into blender or food processor except salad oil. With steel blade in place, turn on machine and slowly drizzle in 3/4 cup salad oil to make a smooth, homogenized, but slightly runny dressing. Makes about 1 1/4 cups dressing.
Mix Crisco, powdered sugar and flour. Add remaining ingredients and mix. Roll in balls. Bake at 300° for 20 minutes. Before cookies cool, dust with powdered sugar.
Dissolve Jell-O in boiling water. Add cold water, vinegar, salt and pepper; chill. When slightly thickened, add cucumber and onion. Turn into individual molds. Chill until firm. Makes a full six or twelve half molds. Especially good to serve with ham.
Mix the first six ingredients and set aside for top. In separate bowl mix remaining ingredients for bottom. Butter loaf pan. Sprinkle bottom of pan with bottom mixture. Pour remaining ingredients on top.
Mix together water, sugar, Jell-O, cornstarch and salt. Cook together until mixture turns clear, stirring as it thickens. Cool. Spoon into baked pie crusts lined with sliced berries. Chill. Serve with topping or whipped cream.
Beat margarine with electric mixer. Gradually add sugars; beat well after each addition. Add Egg Beaters and vanilla. Mix. In a separate bowl, combine flour, soda and oats. Gradually add to bowl of other ingredients, stirring well after each addition. Stir in raisins. Spray cookie sheets with vegetable oil spray. Drop by tablespoonfuls onto a cookie sheet. Bake at 350° for 10 to 12 minutes or until brown. Let cool.
Set first 6 ingredients for 2 or 3 days. Add red food coloring and cherries. Yields 32 (4 ounce) servings. Ten recipes for 300 people.
Mix graham cracker crumbs, nuts and melted oleo and pat into 13 x 9-inch pan. In bowl, beat 5 egg whites, 1/2 teaspoon cream of tartar and water until stiff. Add sugar and beat until stiff. Pour and spread evenly over crust. Bake 1 hour at 250°. Cool. Crush Heath bars and divide into 2 parts. Whip 2 packages Dream Whip and fold in one part candy. Spread over dessert. Sprinkle remaining candy on top. Chill 1 hour.
Discard wing tips; cut wing into two parts. Salt and pepper. Combine remaining ingredients. Place wings into shallow casserole dish and cover with honey mixture sauce. Bake at 375° for 1 hour or until sauce is caramelized.
Cream shortening and peanut butter with both sugars. Add egg, milk, vanilla, flour, baking soda and salt. Shape into balls and roll in white sugar. Put on ungreased pan and bake for 8 minutes at 375°. Remove from oven and press Hershey's Kiss into cookie until cookie cracks. Return to oven for 2 more minutes. Cool before handling.
Heat oven to 325°. Grease 1-quart casserole. In small bowl, beat egg yolks (reserve whites in small bowl). Blend in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat until smooth. Beat reserved egg whites until stiff. Fold in yolk mixture gently but thoroughly. Pour into prepared casserole. Place casserole in 13 x 9-inch pan. Pour hot water into pan about 1-inch deep. Bake at 325° for 30 to 40 minutes or until golden brown. Serve warm or cool. Garnish with whipped topping, if desired.
Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly with eggbeater 1 minute. (Do not overbeat.) Pour into cool graham cracker crust. Sprinkle graham cracker crumbs on top to make it extra crunchy. Then chill.
Fry bacon until crisp and set aside. Add sugar and vinegar to bacon drippings. Separate the onion into rings and place in the skillet; add green beans. Cover and simmer 25 minutes. When ready to serve, crumble the bacon and sprinkle over the beans. Add almonds.
Slice pork, mushrooms, bok choy, water chestnuts, bamboo shoots and celery. Cut onion. Mix cornstarch with water. Heat the oil and salt in skillet with high heat for 1 minute. Add pork and stir-fry for 2 minutes. Add vegetables. Stir frequently over high heat 3 minutes. Add super soup stock or water. Cover the skillet and cook over medium heat 4 minutes. Add sugar, dry sherry and pepper. Stir constantly. Add cornstarch-water mixture. Stir and turn around thoroughly. Serve with rice immediately.
In a large plastic bag or bowl, add all ingredients. Shake in the bag or toss in a bowl, until potatoes are evenly coated. Empty potatoes into a greased baking dish. Bake at 450° for 40 minutes, stirring occasionally.
Sift together flour, sugar, powder and salt. Cut in butter. Stir in buttermilk and raisins to make a soft dough. Turn onto floured board and kneed 1-2 minutes until smooth. Shape a 6 1/2 inch diameter round and place on buttered baking sheet. Cut an x about 1/4 inch deep with a floured knife. Bake at 375 degrees for about 35-40 minutes until golden brown. Serve warm with butter and jam.
Crumble the cake into small pieces in a 9 x 13-inch dish. Mix thawed strawberries with the box of jello and pour over cake. Next mix the pudding and milk together, then add the ice cream to the pudding mixture. Pour over strawberries. Spread Cool Whip on top. Refrigerate.
Melt first 4 ingredients together well. Press in 9 x 13-inch pan. Chill, then cut in long-like bars and dip in chocolate mixture of paraffin and chocolate chips or melt cubes of almond bark.
Beat egg white until soft peaks are formed. Slowly add sugar and vanilla. Fold in pecans. Place on greased cookie sheet. Place pecans about 1/2 inch apart. Cook on 250 degrees for 30 minutes. Cut oven off and leave for 30 minutes more. Place in airtight container.
Mix all together and press out smooth into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until brown.
In heavy saucepan, stir syrup, sugar and salt over medium heat. Stir until boils. Continue cooking, without stirring, for 4 minutes. Remove from heat; stir in vanilla. Pour over popped corn. Mix well and make balls. It helps if you have butter on your hands.
Crumble ground chuck on bottom of a 7 1/2 x 11 1/2 x 2-inch baking dish. Sprinkle salt, pepper and instant onions. Layer with potatoes, corn and beans. Top with the soups. Cover loosely with foil and bake at 350° for 1 hour. Uncover and bake an additional 30 minutes.
Blend butter, cream cheese and sugar until smooth. Add eggs and vanilla. Then add remaining dry ingredients. Bake 30 minutes at 350°.
Prepare 2 tube pans with Pam or Crisco and flour. Chop fruit, leaving cherries and raisins whole. Put fruit in dish pan. Sift soda, salt, nutmeg and flour together. Cream butter, add sugar and eggs (one at a time) and beat well. Add vanilla. Now add flour and beat until smooth. Peel bananas and crush fine. Pour into batter and beat well. Turn batter over fruit with wooden spoon. Blend well. Add buttermilk. Put batter in tube pans. Place in jelly roll pan with water. Bake at 300° for 2 hours. Keep water in pan until done.
Brown ground chuck and onion. Cook macaroni. Mix together ground chuck, macaroni, mushrooms, spaghetti sauce and 1 cup of cheese in 1-quart baking dish. Sprinkle 1 cup cheese over top of casserole. Bake 1/2 hour at 300° or microwave 15 minutes on High.
First separate egg yolks from egg whites. Now, beat egg whites until stiff; set aside. Cream margarine and Crisco. Add sugar and vanilla; beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans. Lastly, fold in stiffly beaten egg whites.
Mix hamburger meat and seasoning mix into balls. Brown in skillet. Drain fat. Pour salsa over meat balls.
Pare and dice potatoes; add onion. Cover with water and boil until soft, but not mushy. Drain. Add milk, parsley, salt and pepper to taste and butter. Beat eggs. Add some of the soup to it and pour mixture into pot.
Mix together flour, brown sugar, oatmeal and melted butter until crumbly. Put 1/2 mixture into greased dish. Add rhubarb, sugar, water and cornstarch. Bring to a boil; add 1/4 teaspoon vanilla. Pour over rhubarb; add remainder of crumb mixture. Bake at 350° for 1 hour.
Mix ingredients for crust until crumbly. Reserve 1/2 cup and put rest in pie plate like graham cracker crust. Bake 12 to 15 minutes in a moderate oven (350°). Watch crust closely so it doesn't get too brown.
Combine oil, sugar and eggs; add flour. Mix well. Add remaining ingredients. Blend well. Place in greased 9 x 13-inch pan and bake at 350° for 45 minutes.
Combine potatoes, margarine and spices. Mix well. Place in 1-quart casserole. Top with Marshmallow Creme. Bake at 350° for 25 to 30 minutes. Makes 4 servings.
Sift flour, sugar, salt and baking soda together. Add eggs and fruit cocktail with juice (should equal 2 cups). Mix with spoon. Pour into greased (not floured) oblong pan. Sprinkle brown sugar. Add pecans. Bake at 325° for 45 minutes. Ice with coconut icing.
Bake potatoes and let cool. Peel and cut in chunks. Add sour cream with chives, Cheddar cheese soup, onion, salt and pepper. Mix well and pour into crock-pot; simmer for 2 hours (stir frequently). Makes 10 to 12 servings.
Gather red corn cobs from barn. Use 2 dozen cobs, well cleaned. Cover with water and boil as you would fruit for jelly. Take 6 cups juice and place in pot. Add 9 cups sugar and 1 box Sure-Jell. Bring to a rolling boil and boil for 1 minute. Pour into jars. This tastes like a blend of apple and plum jelly.
Mix all ingredients together in a large casserole dish. Bake at 350° for about 25 minutes.
Heat oven to 400°. Grease a square 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Cook dates, granulated sugar, water and chocolate over low heat, stirring constantly about 10 minutes or until mixture thickens. Cool. Cream butter and brown sugar. Mix in remaining ingredients. Press half the mixture evenly in bottom of pan. Spread with date mixture. Top with remaining crumble mixture, pressing lightly. Bake 25 to 30 minutes. Cool; then cut into bars.
Mix sugar and oil. Add eggs, one at a time. Mix. Combine salt, soda and flour. Add vanilla and mix well. Add apples and nuts.
Cut through stack of roast beef, making 8 even sections. Cut each pie crust into 4 sections. Take 1 pie crust section and put one stack of beef in center (loosen beef). Fold over and press edges with fork. Make 3 slits on top. Continue to make all 8 of them. Put on cookie sheet and bake at 350° for 25 minutes. Serve with gravy, broccoli and carrots.
Melt 2 tablespoons of butter. Saute asparagus. Remove. Put in a shallow baking dish. Saute onion in 2 tablespoons of butter until soft. Stir in sour cream and grated cheese until cheese melts. Pour over asparagus. Top with crumbs. Dot with butter. Bake 20 minutes at 400°.
Combine all ingredients except chocolate morsels. Beat 3 minutes at medium speed of electric mixer until creamy. Stir in 1 cup chocolate morsels. Spread batter into 8-inch square microwaveable dish; cover with waxed paper. Microwave at High 4 minutes; rotate dish 1/4 turn. Microwave at High an additional 4 to 5 minutes or until top appears dry. Sprinkle remaining chocolate morsels over top of warm cake. Let stand 10 minutes; spread over cake. Cool. Cut into squares. Makes 12 squares.
Preheat oven to 375°. Butter a deep dish pie plate. Place peaches on bottom. Sprinkle with lemon juice and almond extract. Stir together dry ingredients. Add egg and mix with fork until crumbly. Sprinkle dry mix over peaches.
Mix together cream cheese, oleo, sugar and vanilla. Add eggs, one at a time, mixing well each time. Sift 2 c. of flour with baking powder and gradually add to first mixture. Flour the fruit and nuts with the remaining 1/4 c. and fold into batter. Sprinkle bottom of pan with finely chopped nuts. Bake in a well greased and floured pan at 300-325° for 1 1/2 hours. (Start testing for doneness after the first hour.) Use tube or Bundt pan.
Arrange bread in bottom of a 9 x 13-inch dish. Sprinkle over half the corn, half the chiles and 1 cup cheese. Repeat. Mix eggs and milk and pour over the mixture. Bake at 350° for one hour.
Add everything, except drained pineapple, and mix well. Then add pineapple. Pour into greased and floured loaf pans.
Sift together flour, sugar, soda, cocoa and salt. Blend in oil and buttermilk. Add eggs, mixing well. Add boiling water, mixing well. Pour batter into 2 greased and floured cake pans. Bake for 35 minutes in 375° oven.
Combine the flour, baking powder, brown sugar and oats; cut in butter. Pat 2/3 of mixture into an ungreased 9 x 13-inch pan. Spread with preserves, mixed with water. Cover with remaining crumbs. Bake at 350° for 30 minutes. Cool and cut into bars.
Arrange bread slices in an 8 x 11-inch greased baking dish (as many as it takes to fill it). Cover bread with browned, drained sausage or ground ham. Mix eggs, dry mustard and milk. Pour over sausage. Sprinkle shredded cheese on top and cover with soup (undiluted). Cover and place in refrigerator overnight. Bake at 325° for 1 1/2 hours. (Bake, uncovered.)
Heat oven to 350°. In large bowl, combine cake mix, butter and egg; beat at low speed until crumbly. Press in bottom of ungreased 13 x 9 pan. Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
Mix all together cold and store in covered container in your refrigerator. These will last for 4 months.
Mix shortening and flour. Add water. Let rest 10 minutes and roll out on floured surface. Makes 1 pie crust.
Combine all ingredients then add meat. Mix well. Bake 1 hour at 350°. Drain; let stand 5 minutes.
Put all ingredients together and mix as pie dough. Grease large size cookie sheet. Roll between wax paper 1/2 of the dough and arrange in cookie sheet and up sides. Add pie filling of your choice. Roll second half and put on top, sealing all sides. Beat whites from 1 egg and spread on top. Add ground nuts. Bake at 350° for 15 minutes and 45 minutes at 300° (1 hour in all).
Layer asparagus in a casserole dish; pour cream of mushroom soup over, then pimentos and then cheese. Sprinkle with slivered almonds. Place in a 350° oven for about 25 minutes (or until cheese melts). Serves 6 to 8.
Heat a frypan with a little oil. Slice cabbage thinly into strips and fry a couple of handfuls at a time in the pan, adding more oil as cabbage absorbs it. Turn over with a spatula to prevent burning and keep adding cabbage until all is used up. Cook for about 5 minutes. Be careful not to get it too oily. Just before serving, sprinkle with sugar and soy sauce. Turn once or twice. Serves 4.
Cook sausage, celery, onion and mushrooms in large skillet until meat is browned; drain. Combine with remaining ingredients and place in a greased 3-quart casserole. Cover and bake at 350° for 45 minutes. (May be used to stuff a large turkey.) Yields 8 to 10 servings.
Prepare package of stuffing according to directions. Stuff each breast cavity and close. Wrap bacon around breast and secure with toothpick.
Combine undiluted lemonade with Eagle Brand in a large bowl. When well mixed, add Cool Whip and mix well. Spoon into 2 crusts. Store in freezer until shortly before serving. *Can use frozen limeade.
Sift dry ingredients together and cut in shortening. Dissolve yeast in water. Add buttermilk, then yeast mixture to dry mixture. Stir until thoroughly moistened, then knead in bowl a minute or two (no rising required). Cut dough in half. Roll out to 1/2-inch thickness on floured board. Cut into rounds with cutter and dip in melted butter and fold over. Bake 24 biscuits on greased 9 x 13-inch pan at 400° for 12 to 15 minutes or until lightly browned. Baked biscuits freeze nicely. Also, dough may be refrigerated in plastic bag and kept. Set out 1 hour before baking.
Grease pie plate. Beat ingredients in blender on high for 1 minute. Bake at 350° for 50 minutes.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift dry ingredients together; blend into creamed mixture. Shape into 1-inch balls. Place on cookie sheets and press down with fork. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from pan. Cool on rack. Makes 4 dozen.
In a saucepan, melt together the cocoa or chocolate squares and oleo; add sugar and Pet milk and bring to a boil. Serve over cake and ice cream or a plain cake.
Combine chicken with celery, grapes, pineapple, walnuts, onion and salt. Add mayonnaise and toss lightly until mixed. Whip cream and fold gently into chicken mixture. Chill thoroughly.
Combine all the ingredients and mix well. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Frost with pecan topping.
Combine flour and salt. Combine milk and oil; add to the flour mixture, stirring gently until flour sticks together. Make into ball and roll until thin between two sheets of wax paper. Put into 9-inch pie plate and flute edges. Fill and bake according to directions. For baked shell, prick crust and bake at 450° for 8 to 10 minutes. Yields 1 pastry shell.
In a double boiler, mix egg whites, sugar, corn syrup, water, cream of tartar and salt. Beat until it holds a peak. Remove from heat and add vanilla and marshmallows.
Mix first 3 ingredients. Pour over remaining. Stir and refrigerate 3 hours.
Boil potatoes until tender. Cook and scramble sausage and onion together. Put potatoes in bottom of 13 x 9-inch pan (cake size). Spread sausage and onion on top. Pour 2 cans of soup on top. Cover with shredded cheese. Bake for 1 hour at 350°.
Brown the pie shell. Slice or dice apples. Mix the brown sugar over the apples. Put the apples in the pie shell. Mix by hand the sugar, flour, butter and cinnamon until it forms a powder. Spread over apples. Bake at 450° for 10 minutes, then at 350° until golden brown.
Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with sour cream and vanilla. Mix well. Roll 1/8-inch thick on lightly floured board or surface. Cut with floured cookie cutters. Bake on greased cookie sheet at 375° for 5 to 8 minutes. Ice with confectioners frosting or already prepared frosting in a can.
Drain oysters. Combine the bread and cracker crumbs, salt, pepper and butter. Sprinkle 1/3 of the buttered, seasoned crumbs in a well-greased, round (8 x 2-inch) baking dish. Cover with a layer of oysters. Repeat layers. Add Worcestershire sauce to milk and pour over oysters. Then sprinkle remaining crumbs over top of casserole. Bake at 400° for 20 to 25 minutes or until golden brown. Serves 6.
Cover bottom of 9 x 13-inch pan with one jar pizza sauce. Add noodles and sprinkle browned ground beef over noodles. Sprinkle with Mozzarella cheese. Pour remaining jar of sauce over and top with pepperoni and remaining cheese. Cover and bake at 325° for 30 minutes. Uncover and bake for 15 minutes more.
Peel and slice potatoes. Place a layer of potatoes and half of the cheese (sliced) and half of the onion in oven casserole. Repeat the layer. Add salt, pepper and milk. Cover top with bacon. Cover dish with aluminum foil. Bake 45 minutes at 375°. Remove foil last 15 minutes. Be sure bacon is cooked well done.
Mix flour with salt in a deep bowl. Add egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Don't overknead, otherwise dough will get tough. Divide dough into 2 parts. Cover and let stand 10 minutes. Cut dough into 2 to 2 1/2-inch rounds after dough is rolled out.
Mix by hand until dry and crumbly. Pat into greased pan (9x13). Use wet spatula to pack down tightly. Bake 15 to 20 minutes at 375 degrees until edges are nice and brown. Cut into bars while warm.
Heat oven to 375°. Grease a 9 x 9-inch square cake pan. Mix sugar, butter (melted), egg (beaten), flour, soda, cinnamon and salt. Add in the raw apples. Then stir in the vanilla and walnuts. Pour into cake pan and bake for 30 to 45 minutes until pick comes out clean. Serve warm with homemade vanilla ice cream.
Grease and flour a 10 x 4-inch Bundt pan. Thoroughly stir together the flour, baking soda and salt. In large bowl of electric mixer, at medium speed, beat together the oil, sugar (granulated), eggs and vanilla until combined. Gradually beat in flour mixture until smooth. Fold in apples and pecans. Turn into prepared pan. Bake at 325° until cake tester in center comes out clean, 1 hour and 20 minutes. Place cake in pan on a wire rack to cool for 20 minutes.
Heat broth, onion, and broccoli to boiling. Reduce heat. Cover and simmer 5 minutes. Stir in potatoes until blended. Stir in chicken, cheese and milk.
Boil noodles in salted water until soft, then drain. Brown ground beef and add garlic, tomato paste, tomato sauce, salt, pepper and oregano. Simmer for about 20 minutes. Prepare a 2 to 2 1/2-quart casserole dish by spraying with Pam or rubbing with butter. Layer noodles in the bottom of the casserole dish. Add Muenster cheese, meat combo, Monterey Jack and cottage cheese in layers. Repeat until all ingredients are gone. Ideally, the last layer should be some kind of cheese. Bake in preheated oven at 375° for 20 minutes.
Marinate meat in soya sauce, vinegar, tomato sauce, sugar and garlic salt for 6 to 8 hours. Roast in oil and keep aside.
Combine mushrooms, butter, mayonnaise, ham, salt and pepper. Spread evenly on the four slices of bread. Sprinkle each with Cheddar cheese. Bake at 400° until cheese is bubbly, about 10 minutes.
Cook in oven 45 minutes at 325° to 350° or until thick. You can double for larger dish.