HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef in the hot fat. Add onion and celery. Cook, stirring often, until opaque (approximately 10 minutes). Gently mix in the hot, drained noodles, cooked according to directions. Add tomatoes, cheese, salt, pepper and chestnuts. Let slowly simmer or put in greased 2-quart casserole and bake, covered, at 350° for 45 minutes. If baking in a casserole, shred more cheese over the top.
Cook asparagus in boiling salted water by any preferred method. Put in shallow 2-quart baking dish. Melt butter in saucepan and mix 2 tablespoons of crumbs. Set aside.
Melt butter in frying pan and brown onion in it. Add chopped green pepper, tomatoes, sugar and salt. Cook until green pepper is tender. Make the sausage into small balls and roll in the uncooked rice. Place in greased baking casserole and pour the tomato mixture over sausage balls. Cover baking dish and bake for 1 1/2 hours in a 350° oven.
Mix eggs, sugar, syrup, salt, vanilla and oleo. Spread nuts in bottom of mini tart shells. Pour in filling. Bake at 350° for 30 minutes. Makes 1 dozen.
Cream sugar and margarine until fluffy; add eggs and vanilla. Beat well. Stir dry ingredients and add to cream mixture, stirring until well blended. Spread dough in 5 x 10-inch pan, reserving some of mixture for the top. Spread raspberry pie filling. Drop reserved mixture by spoonful on top of filling. Make a glaze of powdered sugar and hot water and drizzle over bars after they are done.
Brown beef with onion and garlic. Drain beef. Add all soups, enchilada sauce, corn and oregano. Bring to boil. In casserole dish, put layer of meat mixture and one layer of cheese until all are used. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Grease 3-quart baking dish. Cut bread slices in half diagonally. Arrange in baking dish so slices overlap slightly. In saucepan, heat milk and cocoa powder over medium-low heat until cocoa is dissolved. Remove from heat. Stir in heavy cream, sugar, eggs and vanilla until blended. Pour mixture over bread; let stand 15 minutes. Bake 1 hour or until toothpick inserted into center comes out clean. Cool completely on wire rack. Sprinkle with confectioners sugar. Ready to serve in 2 hours and 15 minutes when cool.
Pour water in large bowl. Add yeast and sugar. Add salt, then add flour a little at a time and mix until smooth. Knead dough, then shape into a ball and place in a greased bowl. Grease top of dough and put wax paper or plastic wrap on top. Let rise until double, then punch down and divide into 2 balls. Let stand 5 minutes. Grease hands and shape dough into long slender loaves. Place on greased sheet. Cut diagonal slits on top. Let rise 1 hour. Bake at 425° for 25 to 30 minutes.
Heat oven 425 degrees. Bake pie shells about 7 minutes. Remove from oven and reduce heat to 350 degrees. In medium skillet brown sausage. Drain; reserve 2 Tbsp. fat. Cook onions and green pepper in fat until brown and tender. Stir in sausage. Spoon into pie shells. Sprinkle with cheese. In medium bowl beat eggs add remaining ingredients. Mix well. Pour over cheese and sausage mixture. Bake 30 or 35 minutes or until done.
Mix first four ingredients together as listed. Beat well. Scald milk in large saucepan. Add egg mixture slowly to milk. Leave over heat for 5 minutes, stirring constantly. Divide into two equal parts. Mix pudding as directed; add one mixed package to each half with enough milk to fill freezer to fill line. Makes two 5-quart freezers.
Heat pineapple and juice until boiling. Mix with jello. Cool. Add buttermilk. Add Cool Whip. Pour into dish and refrigerate.
Brown ground round. Follow directions on pizza mix. I put the crusts in the oven until almost cooked, take out about 10 minutes, add meats to you liking. Add diced onions, peppers and mushrooms. Cheese is my favorite so I pile that on. You may use more or less to your liking.
Preheat oven to 400°. Put all ingredients in blender and blend well. Pour into a 9-inch pie pan that is lightly greased. Bake at 400° for 30 minutes or until browned and set. Allow to cool before serving.
Cook noodles in a large kettle until tender. Drain. While noodles are cooking, brown and drain hamburger. In a large pan, mix tomato paste and water together, mixing well. Add hamburger, season packets and oregano. Salt to taste and bring to a boil, stirring occasionally. Simmer 10 minutes. In large casserole dish or baking pan, layer. Top with sauce, then cheese. Bake at 400° for 15 to 20 minutes.
Stir-fry and toss with different types of pasta or rice. You may substitute or add almost any fresh or frozen vegetables you choose: squash, mushrooms, cabbage, cauliflower, broccoli.
Spread bread with butter and place in a 9 x 13-inch pan. Crumble sausage over bread. Sprinkle cheese over sausage. Beat eggs, half and half and salt together. Pour over cheese. Cover overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 45 minutes.
Step 1: Combine cucumbers, broccoli, cauliflower, tomatoes, salad bar cheese and seasoning salt in a clean Lexan pan. Mix well.
Combine water, sugar and cornstarch in a small saucepan, stirring well. Cook over medium heat, stirring constantly until transparent and thickened. (This will take about 2 minutes.) Beat egg whites and salt until foamy. Continue beating while gradually pouring cooked mixture into egg whites. Beat three minutes or until stiff (but not dry) peaks form. Do not overbeat. Yields enough for 1 (9-inch) pie.
Combine milk, sugar, salt, butter or oil on top of a hot stove and bring to a boil. Remove and let the mix get cold. Combine yeast with lukewarm water until all is melted. Add egg to the milk mixture well. Add milk mixture to the flour mixture; mix well. Knead on flour board. Make rolls or loaf; place in oiled pan. Let rise 1/2 hour. Bake in 375° to 400° oven for 15 minutes or until brown. Rub with butter.
Bring chicken stock, onion and seasonings to boil in large pot. Add broccoli, reduce heat to simmer and cook until soft, about 8 minutes. In separate pan, melt butter and add flour. Whisk with wire whisk for a few minutes over medium high heat until smooth. Slowly add milk, whisking constantly to avoid lumps. Stir with wooden paddle as you slowly add broccoli to roux. Whisk vigorously until soup begins to thicken. Remove from heat and adjust seasonings. Garnish with grated cheddar cheese.
Slice tenderloin very thin (you may also use thin sliced sandwich steaks). Pieces should be about 4 1/2 x 3-inch. Spread mustard on steak and put two pieces each of carrots and pickles on top. Roll and fasten each with toothpicks. Lightly brown in frying pan and add beef broth. Simmer lightly until done. Serve with mashed potatoes and tossed salad.
Heat broth, lemon juice and 3 tablespoons butter in a skillet. Arrange fish in broth mixture and simmer for 3 minutes. Place fish in a baking dish.
Melt margarine in a large saucepan or bowl on the stove or in the microwave. Add marshmallows; toss to coat with margarine. Melt until smooth when stirred. Immediately add cereal; stir until well coated. Press into greased 13 x 9-inch baking pan. Cool; cut into squares. Makes 24.
Heat oven to 350°. Grease loaf pan (9 x 5 x 3-inch). Blend dry ingredients. Mix in oil, orange rind, juice and egg. Fold in cranberries. Pour into pan. Bake 1 hour. Cool thoroughly before slicing with a thin, sharp knife. Yields 16 servings.
Cook carrots in microwave for 3 minutes. Toss with celery and cheese. Line salad bowl with green leaves. Add salad and decorate with sliced eggs and parsley. Serve with an oil and vinegar dressing.
Heat oven to 350°. Blend flour, oleo and 1 cup of nuts. Crush in bottom of 9 x 13-inch pan, forming a crust. Bake crust for 20 minutes. Mix the cream cheese with sugar. Blend in 1 cup of Cool Whip. Spread on top of crust. Mix package of pudding with milk. Spread on top of cheese mixture. Top with more Cool Whip. Sprinkle the top with nuts and shaved chocolate. Freeze before serving.
Mix all ingredients except raisins with pastry cutter until mixture resembles fine breadcrumbs. Add raisins. Divide into 2 parts.
Spread mustard on each slice of ham. Put cheese on each ham slice. Roll short end so the cheese is enclosed. Cut roll-ups in quarters crosswise and secure with toothpicks. Arrange roll-ups in a single layer on plate or platter. Heat uncovered on Full power 3 to 4 minutes until hot. Heat remaining roll-ups.
Combine ingredients in a large skillet. Cover and cook on medium heat 15 minutes or until desired texture.
Preheat oven to 350°. Grease and flour two 8-inch round cake pans. Cream together sugar, eggs and oil. Sift together dry ingredients in separate bowl. Combine creamed mixture with dry ingredients and stir until blended. Gently stir in carrots and pecans. Pour into pans and bake 20 minutes. Cool before frosting.
In a 9 x 12-inch pan, heat milk. Add remaining ingredients. Place in a 325° oven and bake for 2 1/2 hours, stirring occasionally.
Mix cheese, Worcestershire sauce and onion soup. Spread a little on each piece of dried beef. Roll up around a pickle spear. Cut into slices.
Boil macaroni until tender. Grate cheese in big mixing bowl. Pour cooked macaroni over cheese and stir until cheese melts. Add bell pepper and onion (sauteed), pimento, soup and mayonnaise. Mix well and bake uncovered at 400° until brown in 8 x 10-inch dish.
In skillet, brown hamburger meat with onion soup mix. Add 1 can beer after meat is brown. Then add sour cream and stir. Serve over egg noodles.
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place one slice of ham on each rectangle. Add horseradish to mustard (amount depends on preference). Spread mustard mixture on ham slices. Sprinkle with cheese. Starting with shortest side, roll up each rectangle and press edges to seal. Cut each of the 4 rolls into 5 slices, forming 20 slices in all. Place each slice cut side down on ungreased cookie sheet. Bake for 15 to 20 minutes.
Bring bouillon broth, vegetables and spices to full boil. (Vegetables may need to be chopped into smaller pieces before adding.) Remove from heat and stir in rice. Cover and let stand 5 to 10 minutes. Fluff lightly before serving. Serve with sliced chicken or turkey.
Combine all ingredients and simmer over a low fire 15 to 20 minutes; serve hot. Serves 4 to 6 people
Heat oven to 325°. Combine crumbs with nuts, sugar and butter, blending well. Press firmly on bottom of a 12 x 7-inch baking dish. Bake 10 minutes.
Mix cornbread according to directions and bake in 9 x 12-inch oblong pan. Cool and crumble in large bowl. Add bacon, chopped vegetables and mayonnaise. Mix well. Serves 8 to 10.
Pour milk into bowl. Add pudding; beat 2 minutes. Blend in 1/2 cup Cool Whip. Fold in quartered strawberries. Pour in cool shell. Chill. Top with remaining Cool Whip and garnish with whole strawberries.
Mix vinegar, water, salt and sugar. Bring to a boil. Mix other ingredients and add to boiled mixture. Cook until thick. Keep refrigerated.
Cream the sugar, shortening and molasses. Add egg. Add seasoning. Mix the water and evaporated milk together. Alternate flour with liquid. Drop onto greased cookie sheet. Sprinkle sugar on top (optional). Bake at 375° for 8 to 10 minutes.
Cook sausage until browned; drain. Separate crescent rolls and place in ungreaesd 12-inch pizza pan or 9 x 13-inch pan. Press together and up the sides. Seal. Spoon sausage over the crust. Sprinkle on potatoes and top with cheese. (This may be prepared the night before and refrigerated.) Beat eggs milk and seasonings together; pour onto crust. Sprinkle with Parmesan. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Mix together jello and water in a microwave-safe, 2-quart bowl. Microwave on High for 1 minute. Stir, making sure gelatin is dissolved. Add marshmallows. Microwave on High 1 minute. Stir until smooth. Pour in Pammed 9 x 13-inch pan. Refrigerate 45 minutes. Roll up and slice.
In skillet, brown beef. Sprinkle soup mix over meat; stir in water. Simmer, uncovered, 10 minutes. In salad bowl, combine lettuce, tomato, onion, green pepper, olives, and cheese; toss well. Place lettuce mixture on individual salad plates. Spoon on meat; top with corn chips. Serves 4 to 6
Brown sausage and beef in skillet; drain. In large bowl, mix squash, meat, chopped onion, eggs, crackers, salt, pepper, sage and cheese. Pour into greased casserole dish. Bake at 400° until brown, about 30 minutes.
Crumble cake in bite size pieces. Mix pudding and milk according to package directions. Layer cake, pudding, pineapple, bananas, pie filling and cool whip. This will make two layers.
Drain all vegetables. Bring the sugar, vinegar and oil to a boil. Pour over vegetables while hot. Serves 12.
Preheat oven to 325°. Place the walnuts on a baking sheet and bake for 10 minutes or until lightly toasted. Let cool.
Cream egg, sugar and milk. Add vanilla, baking powder, oil, nutmeg and flour. Drop by level teaspoon into hot fat and fry. Allow space in fryer as they turn over when brown on one side. Cool and coat with powdered sugar.
Mix flour, yeast, and salt in a bowl set aside. Add to the hot water: corn syrup and oil, mix up and make sure your water mixture cools to luke warm, as to not kill your yeast. Mix flour mixture and water mixture together until a soft dough is formed knead your dough with flour until you can roll out on pizza stone or pan, that has been sprayed with oil. Spread pizza sauce on dough, cover with cheese then put your meat and anything else you like on top. Cook at 400 to 450 until cheese has melted and browned and crust is done. Enjoy.
Cream chili sauce and cream cheese. Add parsley, pepper sauce and tuna. Chill 3 hours in a bowl. Shape into log. Roll in parsley. Chill.
Combine miso, shoyu sauce, beer and sugar. Mix well. Debone thighs and soak chicken several hours. (Overnight is better.) Best cooked on a hibachi, but may be baked or broiled. Bake at 350° until chicken is done. Baste often while cooking (10 minutes on each side). Sauce is enough for 10 pounds of chicken.
Mix oil and egg together. Add dry ingredients to the mixture. Add 2 tablespoons more milk. Mix thoroughly. Wipe griddle with a small amount of oil. Use medium heat and fry. These are fluffy and delicious.
Melt margarine and saute onion and celery and then add dry stuffing and water. Combine ground beef and evaporated milk. Take mixture of ground beef and evaporated milk; roll into 6 balls. Pat flat on waxed paper. Place a spoonful of stuffing on each and seal meat around. Mix the mushroom soup, Worcestershire sauce and catsup together as a sauce and pour over all. Bake at 350° for 1 hour and 15 minutes.
Heat oven to 375°. Beat margarine and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum extract well. Stir in flour and 1 cup chopped walnuts. Pour into unbaked pie shell. Decorate top with 1/2 cup walnut halves or pieces. Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving. Top with whipped cream or ice cream. Refrigerate.
Melt margarine in 9 x 13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and spinach. Mix well. Spread into pan. Bake 35 minutes at 350°. Cut in small squares and serve.
Cut up chicken, onions and green peppers. Mix soy sauce and cornstarch. Add in next 5 ingredients. Add oil to wok or electric frypan. Cook green peppers and onions. Remove from pan. Cook almonds for 1 to 2 minutes. Put in all chicken; add sauce until thick. Then add vegetables and almonds. Cover and cook 1 minute. Serve over rice.
"Paint" the beef with Kitchen Bouquet. Let stand for 3 to 4 hours at room temperature to seal in juices. Bake at 450° for 25 minutes for medium, 20 minutes for medium-rare, or, if you wish well done, bake for 30 to 35 minutes. Cut into serving pieces. If desired, make Special Sauce.
Beat eggs. Add sugar, oil, zucchini and vanilla. Mix well. In a separate bowl, combine flour, salt, soda, baking powder and cinnamon and add to mixture. Stir until well blended. Add nuts and stir. Makes 2 loaves. Bake in 9 x 5 x 3-inch loaf pans at 350° for 55 minutes. Cool before taking out of pans.
Cream butter and sugar together. Add eggs, flour, salt and vanilla. Mix thoroughly 5 to 7 minutes. Pour into greased (may use Pam) and floured mold and bake 1 hour and 15 minutes at 325°. Test for doneness before removing from oven.
Sift dry ingredients; beat in other ingredients and stir until smooth. Bake in 9 x 12-inch pan, buttered and floured, in moderate oven (350°) for 25 to 30 minutes. Frost.
Bake chicken, debone and cut into small pieces. cook noodles, drain. Combine remaining ingredients except cheese and place in 9x13 inch casserole. Sprinkle cheese on top and bake at 400 degrees for 30 minutes.
Stir together 2 cups flour and yeast. In a saucepan, combine milk, water, oil and sugar; heat until warm (120° to 130°). Add liquid to flour and yeast mixture. Beat about 2 minutes on medium speed until smooth. Blend in eggs. Add 1 cup flour; beat 1 minute more. Stir in 1 1/2 to 2 cups flour, making a soft dough. Turn out onto a floured surface; knead until smooth. Return to bowl; cover. Let rest 20 minutes. Shape into rolls. Let rise until doubled (about 30 minutes). Bake at 400° for 15 to 20 minutes. Makes 24.
Salt, pepper and flour roast. Place in bottom of roaster with oil. Bake at 400° until brown. Do not turn for 1 to 1 1/2 hours. Spread onion soup mix dry on top of roast. Reduce heat to 250° to 300°. Cover; cook until tender, about 3 hours. Do not add water. Makes its own juice for gravy. Delicious.
Saute onions in butter until tender; cool slightly. Add salt, sour cream and 1 cup Cheddar cheese; set aside. Combine egg, milk, creamed corn and Tabasco. Mix well. Lightly mix in corn muffin mix. Do not overmix; leave some lumps.
Separate eggs. Whip egg whites until stiff; set aside. Beat egg yolks and add melted margarine. Stir in sugar and flour mixture. Mix, then add milk and vanilla flavoring. Stir to mix thoroughly. Fold in egg whites. Pour into an extra large (9 5/8-inch) unbaked pie shell. Bake in preheated oven at 350° to 375° for 35 to 40 minutes or until does not shake. Place pie on a heavy cookie sheet to cook. Cool, then refrigerate.
Blend all ingredients well and put in graham cracker crusts; makes 2 pies. Put in freezer until ready to eat. Can be put in 24 individual crusts.
Cream the Crisco and butter. Add sugar; mix well. Add eggs one at a time. Add flour and baking powder. Add milk; keep mixing constantly. Add lemon and vanilla extract. Bake in oven at 325° for 1 hour and 15 minutes in a 9 x 13-inch pan or tube pan.
Combine flour, cornmeal, egg, salt and water. Mix with fork and fry like crepes, spreading to make thin.
Pour boiling water over bran and wheat; set aside. In large bowl, cream shortening and sugar. Add eggs. Sift flour, soda, powder and salt; stir. Add bran and wheat to mixture. Mix well. Add dry mixture alternately with cream mixture and buttermilk. Mix well. Cover and store in the refrigerator. Keeps one month. Bake 8 to 10 minutes in a 400° preheated oven in lightly greased pans.
Brown ground beef in microwave on HIGH for 3 minutes. Stir. Microwave on HIGH an additional 3 minutes. Drain. Put ground beef in large bowl. Sprinkle lightly with onion powder. Stir in salsa and beans; mix well. Spoon mixture into round 10-inch pie or cake pan. Sprinkle shredded cheese over meat mixture. Place black olives on top. Microwave on MEDIUM-HIGH for 4 minutes or until cheese is melted. Eat with tortilla chips.
Cook carrots in salted water until just tender. Drain and pour carrots in a dish. Combine orange juice, salt, sugar and pepper in a pan and boil for 2 minutes. Pour over carrots.
Stir ingredients together thoroughly, making sure that there are no clumps of peanut butter. Dip into cup and serve.
Brown hamburger and drain. Add remaining ingredients and stir over low heat until cheese melts. Serve warm with chips or vegetables.
Put all ingredients into a blender; blend until smooth. If desired, substitute any other fruit such as blueberries, etc.
Dissolve jello in boiling water. Add mayonnaise, stirring until dissolved. While this is cooling, peel and thinly slice peaches. Place peaches and pineapple with juice in 8 x 8-inch pan. Pour jello over fruit. Chill until set.
Combine all ingredients. Cover; chill 1 hour. Serve over fruit. Makes 1 1/2 cups.
In a large mixing bowl, stir together 1 cup of the all-purpose flour and the yeast. In a small saucepan, heat and stir milk, honey, margarine or butter and salt until warm (120° to 130°) and margarine or butter almost melts. Add to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole-wheat flour and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise on a warm place until double (1 1/4 to 1 1/2 hours).
Sift the flour once with soda and salt. In separate bowl, cream the margarine, granulated sugar and brown sugar together. Add beaten egg and mix until smooth. Add peanut butter; stir well, then add to flour mixture. Mix to a stiff batter, then add vanilla. Form into tiny balls; roll in sugar and press onto a greased cookie sheet. Press cookie with back of a fork to make a waffle design. Bake. Remove from pan to cool plate immediately. These are good with milk!
Preheat oven to 350°. Mix ingredients in the order given in large bowl. Place in 9 x 13 greased pan (prefer glass) and top with crushed corn flakes. Bake 1 hour or until bubbling and brown. Hint: Partially thaw potatoes before mixing.
Cut up fryers or chicken pieces. Mix other ingredients and pour over chicken. Bake 2 hours or more at 325°. Sauce is delicious over rice.
Preheat oven to 350°. Mix all ingredients well (hold out 1/2 cup nuts for topping). Pour into well-oiled Corning Ware dish. Place 1/2 cup nuts on top. Bake in a 350° oven for about 30 minutes.
Combine Oreo and butter. Press in 13 x 9-inch pan. Spread ice cream on top of Oreos. Make chocolate syrup by melting chocolate squares and margarine. Add sugar and Pet milk. Cook until thick. Spread on top of ice cream. Top with Cool Whip. Garnish with peanuts. Freeze overnight. Set out a few minutes before serving.
Cook broth, chives and celery. Pour egg very slowly into boiling broth, stirring to make egg into shreds.
Place all the ingredients in a saucepan and bring to a boil. Cook for 5 minutes. Remove from heat and add 1 teaspoon vanilla. Absolutely great for ice cream, pound cake, etc.
Place Marshmallow Creme and peanut butter in large bowl. Mix together. Cook sugar and Milnot together until it forms a soft ball (approximately 12 minutes). Remove from fire. Add vanilla and pour into Marshmallow Creme and peanut butter. Mix well until creamy. Pour into greased pan and let cool.
In a heavy saucepan, combine sugar and cocoa. Mix well. Add margarine, milk, peanut butter; stir. Cook on high heat until candy thermometer reaches 230°. Turn off fire and add vanilla. Beat mixture for about 5 minutes until mixture is thick. Pour into greased dish. Glass works best (12 x 7 1/2 x 2-inch). Let cool and cut into squares. Store in tightly closed container. Freezes very well.
Mix all ingredients. Pour into unbaked pie shells. Bake at 350° for 50 to 55 minutes.
In saucepan, cook onions in butter for 5 minutes. Add 3 cups (750 ml) of the broth; simmer, covered, 15 minutes or until onions are tender. Stir in remaining broth and vegetables. Heat to serving temperature. Season with salt and pepper. Ladle into soup bowls. Yields 8 servings. Exchange (1 cup): 1 vegetable, 1 fat. Calories (1 cup): 62.