HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, garlic and bell pepper. Dissolve bouillon cube in small amount of hot water. Mix all ingredients, except mushroom soup and mushrooms, in oven baking pan and pat into loaf.
Combine all ingredients except liquor in 1 cup glass measure or mug. Microwave on High 1 to 2 minutes, until piping hot. Stir in rum or brandy and serve immediately. Serves 1.
Brown hamburger with onion. Drain. Sprinkle garlic and turn off. Add water, chili powder and taco sauce. In a long pan, put a layer of meat mixture, then a layer of beans and then cheese. Do this again, if you have enough. Crush corn chips and put on top. Put in oven at 350° until good and hot. Chop up lettuce and tomatoes and serve with this.
Mix all ingredients together. It will take awhile to mix in the flour, but do not give up and add moisture. Bake in a 325° oven on a cookie sheet until golden brown. Best when served hot. Very easy to microwave.
Grate Cheddar cheese fine. Mix with other ingredients. Roll into a ball and roll in paprika and nuts.
Cook and debone chicken. Cut into bite-size pieces. Mix soup, mushrooms and sour cream. Pour over chicken. Crush crackers and pour evenly over chicken mixture. Pour melted butter over crackers. Cook at 300° for 1 hour. Poppy seed may be sprinkled on top. Serves 8.
Combine all beans. Divide into 14 (2-cup) packages for gift giving and present with the following recipe for French Market Soup.
Put evaporated skim milk and cottage cheese in blender container. Process at high speed until mixture is smooth. Pour into small bowl and add rest of ingredients. Using electric mixer, beat until thick and creamy. Pour into shallow nonstick 8-inch square pan. Freeze until hard. Cut into 24 squares. Remove to airtight container and store in freezer. Do not thaw before eating. Entire recipe contains the equivalent of 2 ounces of protein and 4 milk allowances.
Blend milk and cheese. Add pineapple and nuts; blend well. Spread between slices of thin, buttered bread.
Sort and wash 1 1/2 cups assorted beans. Place in a Dutch oven. Cover with water 2-inches above beans and soak overnight. Drain off water, leaving beans in Dutch oven. Add 4 cups water, undiluted chicken broth, garlic powder and pepper. Cover and bring to boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer uncovered 30 minutes. Stir occasionally.
Cook bacon and set aside. On the bottom slice of the bun (bread), place a slice of well drained pineapple. Top with bacon strips and then cheese strip. Place under broiler until cheese melts.
Mix in cooking pot. Boil low-medium heat. Wait until it boils. Enjoy!
Pat ground beef evenly into a 9 x 12-inch pan. Spread potatoes and onions and peas evenly over it. Salt and pepper to taste. Mix soups and spread evenly on top. Cover with aluminum foil and bake at 350° for 50 to 60 minutes. (Can use peas or cooked sliced carrots.)
Cream sugar and oleo; add eggs. Mix well. Add rest of ingredients. Mix well and beat. Heat oven to 350°. Grease and flour 4 No. 2 cans or 1 loaf pan. Fill cans half full. Bake for 1 hour. Let stand in cans 5 minutes, then remove so that breads won't get soggy.
Beat all ingredients in blender for 3 to 4 minutes. Pour in a greased and floured 10-inch pie pan. Bake at 350° for 50 minutes.
Heat all, except crab meat and sherry, then add crab meat. Never boil. Before serving, add 1/4 cup or more sherry.
Put sugar, syrup, whipping cream and butter in pot; stir until boils. Then add half and half. Place immediately in buttered pan. Refrigerate.
Mix all ingredients together. Roll out on floured board and cut. Bake at approximately 350°.
Prepare and cook cake mix as directed on the box. It should be cooked in three 8-inch round pans. Combine cool whip and vanilla pudding and mix well. Fold in pineapple. After cake cools, ice cake with cool whip icing. Make sure it is between each layer and around the sides. Store in the refrigerator.
Mix well and bake at 350° for 25 minutes. Bake in large casserole dish.
Mix sugar and peanut butter together until crumbly. Put this into the baked pie shell or graham cracker crust (saving a little to put on top). Make pudding and pour into pie over peanut butter mixture and chill in refrigerator. Top with Cool Whip. Sprinkle remaining sugar mixture on top.
In a mixing bowl, combine shortening, sugar and eggs. Mix well until a smooth consistency results. Then add flour, baking soda, baking powder, salt, milk and vanilla. Drop tablespoons of batter on cookie sheet and bake at 350° for 10 to 15 minutes. When cool, spread half the cookie with butter frosting (white) and the other half with chocolate frosting.
Sift flour, baking powder and salt; mix with butter, sugar, milk, egg and vanilla. Beat until smooth. Stir in oats. Roll 1/8 inch thick, cut and decorate. Bake on ungreased cookie sheet at in 375° oven for 15 to 18 minutes, until light brown.
Mix the first 3 ingredients together; brush on top of chicken. Broil or grill 8 to 10 minutes. Turn and brush other side. Continue for 8 to 10 minutes until tender. Very good served with rice.
Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and cheese. Cover and simmer on low heat; stir often. Cook spaghetti and pour sauce over it. Top with cheese. Serve with salad and crusty rolls or French or Italian bread.
Combine cracker crumbs and oleo. Place 3/4 crumbs in bottom of dish. Place asparagus on top of crumbs. Make cheese sauce using last 4 ingredients. Pour over asparagus. Top with rest of cracker crumbs. Sprinkle on almonds. Bake 12 minutes in 450° oven.
Beat eggs together; add little milk and mix. Add rest of milk if needed. Cook macaroni as directed; rinse with hot water to remove starch. Add grated cheese, eggs, pimento and butter; mix and then pour over macaroni. Stir/fold into macaroni, then pour into pan. Bake at 350° for 30 minutes.
Brown sausage in saucepan; drain on paper towel. In same saucepan, melt margarine. Blend in flour, salt and pepper. Stir in chicken broth and milk. Cook until thickened. Add chicken, sausage and peas. Pour in a casserole dish. Top with pastry.
Combine all ingredients in crock-pot. Cook on low temperature for 2 hours. Serve with tortilla chips.
Mix to form dough. Knead and roll to 1/4-inch thickness. Score in small squares after placing on baking pan to make breaking apart easier. Bake at low temperature until medium brown.
Beat the margarine or butter with an electric mixer on medium to high speed for 30 minutes. Add about half of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, baking soda and cloves; beat until thoroughly combined. Beat in remaining flour. Beat in bananas; stir in nuts. Drop by rounded teaspoonfuls 2-inches apart onto a greased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until edges are lightly browned. Cool cookies on rack and frost with butter frosting (optional). Makes 60 cookies.
In medium size saucepan, brown ground beef along with onion and green pepper. Turn heat to low and add spaghetti sauce. Cover and simmer for 15 minutes. Prepare Minute rice as directed. Pour beef mixture over rice in individual servings. Serve with a salad and some breadsticks. Serves 4 to 5.
Preheat oven to 400°. In large skillet, brown meat; stir frequently. Stir in onion soup mix, tomato sauce and water. Cover and simmer 15 minutes, stirring occasionally.
Mix Velveeta with soup and chilies and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13 x 9-inch dish. Cover with foil and cook until heated thoroughly, approximately 10 minutes at 450°. Serve immediately. Serves 6. Only 4 Weight Watchers points per serving.
Dissolve Jell-O in a 2-quart dish. Add pie filling and pineapple. Chill until firm.
Combine flour, milk, salt, garlic and shortening together like a pie crust dough, then add remaining ingredients. Roll out dough to 1/2-inch thickness. Use milk bone shaped cookie cutter or any other shape you desire. Bake at 350° for 30 minutes. Makes 2 dozen large sized dog milk bones.
In a skillet, cook sausage and onion with olive oil until brown and onion is tender. Drain.
Mix and knead. Shape into a long log. Wrap and chill. Cut into 1/4-inch coins. Place onto a greased cookie sheet. Bake 8 to 10 minutes at 350°.
Fry bacon in pan; remove. Place onions and green peppers in pan and cook until tender. Remove. Beat 3 eggs and scramble. Cook until done. Crumble bacon; add to cooked eggs, then add onions, green peppers, rice and chicken back in same pan. Season to taste with soy sauce.
Mix all ingredients in a large bowl with an electric mixer. No sifting needed. Bake in a greased 9 x 13-inch pan for 40 to 45 minutes at 350°.
Cut chicken into pieces. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
In large mixing bowl, beat sugar, flour, baking powder and egg whites until well combined. Add vanilla. Stir in chocolate chips and walnuts. Drop by rounded teaspoonfuls on cookie sheet coated with nonstick cooking spray and dusted with flour. Bake at 325° for 15 minutes. Yields 36 cookies.
Drain pineapple, reserve 1/2 cup juice. Place pineapple chunks and all vegetables in a large bowl; set aside. In saucepan, combine reserved pineapple juice, soy sauce, olive oil, brown sugar and spices. Bring to a boil, reduce heat, simmer uncovered for 5 minutes. Pour over pineapple and vegetables. Add meat, refrigerate at least 1 hour; stir occasionally. Alternate pineapple, meat and vegetables onto skewers. Grill about 20 minutes, turning and basting with juices of marinade a few times. Serve over cooked rice.
Combine white sugar, syrup, water and salt in glass casserole. Microwave on High for 5 minutes. Stir. Place bowl back in microwave for 10 minutes on High. Beat egg whites and cream of tartar in mixer bowl until stiff peaks form. Pour hot syrup over egg whites, beating constantly at high speed. Add vanilla. Beat for 4 to 5 minutes or until mixture holds its shape and starts to lose its gloss. Put confectioners sugar on waxed paper, work into cooked mixture. Roll out, spread with peanut butter. Roll up jelly roll fashion. Slice and place in container.
Preheat oven to 400°. Spread iron skillet evenly and on sides with Crisco. Mix ingredients well and pour into skillet. Bake approximately 30 minutes or until brown.
Mix together potatoes, white sugar, eggs, vanilla and 1 1/2 sticks melted oleo. Bake in greased casserole dish for 30 minutes at 350°.
Cut meat into 1/2 to 3/4-inch strips. Combine garlic, ginger root, sugar, salt, sherry, soy sauce, honey, five spice and food coloring. Pour over meat; marinate for 1 hour. Remove meat from marinade and roast in a 325° oven for 1 1/2 hours, basting frequently with the marinade and drippings.
Mix well all ingredients. Pour into a well-oiled 8-inch pan. Bake at 375° for 30 minutes or until well done.
Tear lettuce into bite size pieces. Sprinkle onions and bits of bacon over top. Mix together remaining ingredients in a 2 cup measuring cup. Microwave 2 minutes or until bubbly. Pour over lettuce. Serve immediately.
Mix like biscuit dough and roll out 1/8-inch thick. Cut in 3-inch triangles or squares; drop in deep fat and fry until golden brown. Turn with spatula to brown other side. Serve warm with warmed honey. Good served with any Mexican dish.
Fry sausage and drain. Add	mushrooms, tomatoes and peppers in frying pan for 10 minutes. Then put in casserole and top with grated cheese and bread crumbs.	Cover and bake at 350° for 1/2 hour.
Wash broccoli. Cut flowerets from stems and set aside. Peel stems and cut diagonally into 1/4-inch pieces. Heat chicken broth and sesame oil in wok or heavy skillet. Stir-fry stems for 2 minutes. Add flowerets and stir-fry 2 more minutes. Add cornstarch dissolved in 2 tablespoons water and toss quickly to coat and glaze broccoli. Sprinkle with sesame seed. Serves 4 as side dish or add to pasta.
Mix together all ingredients through cream cheese. Just before it is set, add the pineapple, marshmallows and nuts. Pour into 6-cup ring mold and chill until firm.
Mix ingredients together; spread on sliced French bread rolls or small rye bread rounds. Broil until cheese is melted and browned.
Mix all ingredients. Place in buttered casserole dish. Bake at 300° for 1 hour.
Mix all ingredients thoroughly; place in loaf pan. Spread 2 tablespoons chili sauce over the top of meat loaf. Bake at 350° for 30 minutes.
Combine ingredients in saucepan. Cook over medium heat; bring to boil. Remove from heat. Drop from teaspoon on wax paper. Makes 36 cookies.
First Layer: Mix flour, chopped nuts and oleo and spread in dish. Cook about 30 minutes at 350° until light brown.
Combine the first 4 ingredients and let stand in a warm place until bubbling nicely. In a large bowl, stir together 1/3 cup sugar, 2 1/2 cups water, 4 cups flour and 3/4 cup dried skim milk. Stir in the yeast mixture, beating well. Cover the bowl and let stand in a warm place until the sponge is well risen and bubbly. Add 3 cups warm water, 5 teaspoons salt and 1/2 cup lard; beat well. Stir in 8 cups of flour, mixing until the dough cleans the bowl. Spread the remaining 2 cups of flour on the pastry board. Turn out the dough and knead well, using a little additional flour if necessary to make it smooth and satiny.
Soften cream cheese at room temperature until really soft. Peel cucumbers and onions; grate and drain well. Add salt, cheese and mayonnaise. Cream together until well blended. This will make around 150 pinwheel or open-faced sandwiches.
Mix cake mix, egg, water and butter. Make "fingers" of dough about 3 inches long.
Cook chopped celery 10 minutes in boiling salted water; drain and set aside. Make cream sauce of butter, flour, milk and seasonings. Cook and stir constantly until very thick. Add celery and eggs to cream sauce. Place oysters in baking dish. Top with sauce. Cover with crumbled toast crumbs; dot with butter. Cook for 20 minutes at 375°.
Use an 8 x 8-inch ungreased pan. Put the blended first 3 ingredients into pan. Mix next 6 ingredients well and spread over the apple mixture. Bake at 350° for 50 minutes or until the apples are done.
Put sugar, syrup and 1/2 cup cream into heavy bottom pan. Stir until sugar is dissolved. Bring to boil and boil to soft ball stage. Stir gently to prevent burning (don't beat or will cause sugar to crystalize).
Stir softened cream cheese, tuna, onion together in a bowl; stir in a dash or two of lemon juice and Worcestershire sauce to taste. Put nuts and parsley on waxed paper. Form into a log over nuts and parsley. Roll up in waxed paper and chill until time to serve.
Preheat oven to 350°. In a medium bowl, combine Ricotta cheese, spinach, Mozzarella, Parmesan and egg. Spread about 1/3 cup cheese mixture on each noodle. Roll up lengthwise. Pour 1/2 cup pasta sauce into bottom of a 13 x 9-inch baking dish. Arrange lasagna rolls, seam side down, in the dish. Top with remaining sauce. Cover with foil and bake 35 minutes. Garnish as desired.
In large bowl, combine 3 cups of lettuce. Sprinkle with salt, pepper and sugar. Layer in order: eggs (salt lightly), peas, bacon, remaining 3 cups of lettuce, green onions and cheese. Spread mayonnaise over top. Sprinkle with paprika. Refrigerate 24 hours. Makes 12 to 15 servings.
Mix cake mix, mandarin oranges (juice and all), 3 eggs and oil in a mixing bowl. Grease and flour a 13 x 9-inch pan. Pour cake mixture in and bake at 350° about 35 minutes or until cake springs back when lightly touched.
Mix lemon juice and milk. Add instant topping, pineapple and nuts. Pour into baked pie crusts. Refrigerate until set. Makes 2 pies.
Combine eggs, sugar and salt in mixing bowl. Beat just enough to blend together. Add hot milk slowly and mix well. Stir in vanilla. Strain. Pour into 1 1/2 quart shallow baking pan or 1 1/2 quart deep casserole. Place in a pan of hot water. Bake in slow (325°) oven until knife inserted halfway between center and edge comes out clean. For shallow pan,	allow 45 minutes. For deep casserole, allow 60 minutes. Cool. Makes 6 to 8 servings.
Grease a large baking sheet. Stir together the all-purpose and whole wheat flours. Measure 1 1/2 cups of the flour mixture into a mixing bowl. Stir in the yeast. Add the hot water, oil and honey. Beat until smooth, about 2 minutes. Add enough of the remaining flour to make a moderately stiff dough. Knead 4 minutes or until smooth. Let rise until double. Cut into 12 pieces and roll each to a rope 15 inches long. Shape into pretzel form. Brush with water and sprinkle very lightly with salt. Let rise until double in size. Bake in a 425° oven for 20 minutes or until lightly browned. Makes 12 pretzels.
Drain tomatoes on paper towel for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and the lemon juice. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from the heat and stir in the extract. Set aside.
Mix all ingredients together, including juice from fruit cocktail. Pour into a greased and floured 13 x 9 x 2 cake pan. Bake in a 350° oven for 1 hour. Frost warm cake with Coconut Icing.
Combine all ingredients in a mixing bowl. Serve on lettuce or pita bread. Serves 2.
In a mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 48 to 52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners sugar. Yield: 12 to 15 servings.
Melt chocolate or white bark and peanut butter in microwave or double boiler. Stir often to mix. Cool and bit and add all remaining ingredients. Stir with wooden spoon. Drop by spoonfuls. Let set to cool and set. Makes about 11 dozen.
Mix together in casserole dish. Cover. Cook 30 to 35 minutes at 350°.
Remove roots from leeks. Wash and chop into small pieces. Saute onion slowly in oil, but do not brown. Add leeks and cook only until tender. Season. Serve as a side dish.
Combine in blender. Pour into greased and floured 9-inch pie pan. Sprinkle with cinnamon, nutmeg or both. Let set for about 10 minutes. Bake at 350° for 45 minutes.
Cook sweet potatoes, peel and mash. Add all other ingredients and pour into an unbaked pie crust. Bake at 250° for about 45 minutes.
Mix sugar and cream. Bring to boil. Lower heat and cook for 20 minutes. Add peanut butter and butter. Stir, while cooking, for 5 more minutes. Remove from heat and stir for about ten minutes before pouring. This makes a creamier fudge.
Melt margarine and add flour and milk slowly, stirring constantly. Add salt and can of water, stirring constantly. It will begin to thicken. Keep stirring and add the cheese. When the cheese is melted, it is ready.
Cut margarine into small pieces. Combine margarine, flour, sugar and milk. Pour the mixture into a medium, round or rectangular Pyrex dish. Lay the fruit evenly on top of the mixture. Bake at 325° for 35 to 40 minutes.
Mix sugar, oil and cake mix. Add eggs and sour cream, mixing well. Add nuts; mix and pour half of batter into a tube pan or loaf pan. Sprinkle brown sugar and cinnamon over batter and pour remaining half over cake and bake at 350° for 45 to 60 minutes.
Cut peppers in half; remove seeds. Place in large baking dish, cut side down. Bake at 425° for 15 minutes or until skins begin to bubble and peppers are just tender.
Roll chicken in Bisquick and place in a 9 x 13-inch baking dish. Mix soup, water and dry onion soup mix; pour over chicken. Bake at 350° for 30 minutes or until chicken is tender. Remove from oven and sprinkle cheese over chicken. Return to oven to melt cheese.
In heavy 2 quart saucepan, bring sugar and water to boiling over moderately high heat, stirring constantly, until sugar is	dissolved. Reduce heat. Keeping mixture at a simmer, continue to cook without stirring until mixture begins to turn a dark golden color, about 18 to 20 minutes.
Put first 7 ingredients in a large pan and simmer, covered, until meat is very tender, about 3 hours. Add rest of ingredients and simmer, covered, until vegetables are done. Makes about 5 quarts soup.
Pop popcorn in oil in a large covered pan over medium heat. Shake frequently. When popping stops, remove from heat. Put in a large bowl. Add a mixture of (well mixed and heat a little) Karo, sugar and salt. Pour over popped corn. Stir until corn is evenly coated. Butter your hands and form popcorn into balls. May have to gently squeeze to make stick together.
Mix and cook preceding ingredients, except pie crust, in a double boiler, stirring frequently until consistency of thick custard. Soak 2 tablespoons unflavored gelatin in 1/2 cup cold water until dissolved. Add to hot custard and cool. Beat egg whites until stiff, but not dry. Beat in 1 cup sugar gradually, then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill 3 hours. Serve with whipped cream.
Beat cheese until fluffy. Gradually add sugar, lemon and vanilla. Add eggs, one at a time. Beat well. Bake for 25 to 30 minutes at 350°.
Place chicken pieces into a shallow baking pan, skin side up. Sprinkle all ingredients evenly over top. Cut lemon rind into pieces and arrange through out chicken. Cover with foil. Bake at 350° for 40 minutes. Remove foil and bake an additional 15 minutes.
To make ahead and freeze, fry all together and let it get cold. Then mix together 1 can tomato soup and 1 cup grated Mozzarella cheese. Add to hamburger. Mix and spread on buns. Then freeze until ready to use. To heat, place under broiler until warm.
Beat yolks. Add lemon juice and salt. Cook in saucepan until thick; cool until just warm. Mix in whipped cream; set aside. In small mixing bowl, beat egg whites until stiff and add to mixture. Line an 8 x 8-inch pan with grahams. Smooth mixture on top. Freeze.
Mix mayo, sugar and vinegar. Pour over broccoli and onions. Marinate 24 hours. Stir in almonds and bacon prior to serving.
In bottom of pan (greased and floured), put pecans and coconut. Mix cake according to directions on box. Pour over pecans and coconut. Mix oleo, cream cheese and confectioners sugar. Beat together. May be heated to thin. Pour mixture over cake mix. Bake according to directions on the cake mix box. Use a 9 x 13-inch pan.
Combine flour, salt and garlic in a medium bowl. Cut in butter with a pastry blender until crumbly. Stir in sour cream lightly until pastry holds together and leaves the sides of the bowl. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 400°. Roll out dough on a lightly floured surface to a thickness of 1/4-inch. Cut with cookie cutters in desired shapes. Lightly brush with water and sprinkle with seed. Bake 15 minutes until lightly browned. Store airtight.
Combine sugar, salt and flour in mixing bowl. Add lemon juice and fruit. Add cinnamon and mix thoroughly. Pour into unbaked pie shell. Top with butter. Add top crust and bake at 450° for 20 minutes and then reduce heat to 375° and bake until golden brown.
Mix oleo, sweetener, vanilla and egg. Beat 2 minutes with electric beater on high. Add flour, water, salt, soda and cinnamon. Beat on low until blended. Stir in raisins and pecans. Dough will be soft. Drop by teaspoonful 2 inches apart on ungreased pan. Bake at 375° for 10 to 12 minutes.
Place layer of foil in 11 x 16-inch pan. Lay crackers over foil. In saucepan, combine sugar and butter and bring to boil. Boil 3 minutes.
Mix all ingredients except sugar and vinegar. Mix sugar and vinegar and stir into slaw. (Will keep for several days.)
Melt margarine and morsels in microwave. Cool until slightly warm. Put marshmallows in large bowl. Pour chocolate mixture over marshmallows and toss until coated. Sprinkle coconut on piece of wax paper. Pour marshmallow mixture on coconut. Sprinkle additional coconut on top. Roll in wax paper. Chill and slice. Makes 3 logs.
Cook green beans as directed on package; drain. Cook remaining ingredients in saucepan over medium heat, stirring constantly until golden brown. Pour over green beans. Serves 4.