HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni with salt. Drain after it's done and set aside. Add 1 tablespoon margarine. Stir in hot macaroni. Stir once in a while to keep from being lumpy. Cook hamburger meat with salt to taste. When done, cook chopped pepper and onion until tender. Now add tomato sauce, water, garlic powder, chili powder and black pepper. Cook 10 minutes on low fire. Add cheese. Stir with fork. Cook 5 minutes. Serve hot. Serves 6.
Brown bread in 1/2 stick oleo, turn often. Remove from heat. Beat eggs, add milk, salt and pepper to taste and mix together. Melt other 1/2 stick in 13 x 9-inch baking dish. Meanwhile, mix egg mixture with carrots, celery, potatoes, chicken, parsley and milk. Stir in bread crumbs and pour over oleo in baking dish. Bake at 350° until browned all around.
Slice squash. Mix all ingredients in large bowl. Put into 2-quart dish. Bake at 350° for 20 minutes (uncovered).
Mix all ingredients together. Bake at 350° for 2 to 2 1/2 hours or thaw hash browns before mixing together. Bake at 350° for 1 hour.
Combine all ingredients except olive oil in food processor fitted with metal blade. Process until coarsely chopped, scraping down sides of bowl once or twice. Add oil in a thin stream with motor running and continue processing until mixture is a coarse puree. Store the olivada in a covered container in the refrigerator for at least 3 days, or up to 2 weeks, before serving. Remove to room temperature at least 30 minutes before serving with thinly sliced Italian bread or crackers. Makes approximately 2 cups.
Combine all ingredients and stir until well mixed. This will make enough chicken salad to make 8 full sandwiches.
Mix potatoes, sugar, milk, eggs, 1/2 cup margarine and coconut. Add nuts, brown sugar, 1/2 cup margarine and flour together. Pour over the top of the other ingredients. Bake at 350° for approximately 30 to 40 minutes.
Split hot dogs to within 1/2-inch of ends. Insert 3 strips cheese into each slit. Separate dough in 8 triangles. Wrap dough over wieners, keeping cheese side up. Place on ungreased cookie sheet, cheese side up. Bake at 375° for 12 to 15 minutes or until crescent is golden brown.
Mix all ingredients except vanilla in top of double boiler; place over boiling water. Beat until soft peaks form. Remove from boiling water; add vanilla.
In a large bowl, combine all ingredients and beat for 2 minutes. Microwave for 10 minutes at 50% power and 5 to 6 minutes at 100% power. Cover with 1 sheet of paper towel. This will absorb the excess moisture. Let stand for 10 to 15 minutes. Remove from pan.
With a whisk, mix egg, oil, milk, water and vanilla in a bowl. In another bowl mix pancake mix, sugar and baking powder. Gradually add dry ingredients to liquid mixture, mixing well with a whisk. Cook pancakes on slightly greased griddle, using 1/4 cup batter for each pancake.
Cook noodles according to package directions; drain and set aside. Dice onion. Brown meat and onion. Drain grease. Add all other ingredients, except noodles. Salt and pepper to taste. Simmer 5 to 10 minutes. Stir in noodles. Pour into greased 8 x 12-inch casserole dish. Bake at 350° for 35 to 40 minutes. Top with cheese and continue baking long enough for cheese to melt.
Wash and slice cucumbers 1/2 inch thick. Mix lime in 1 gallon of cold water and pour over cucumbers. Let stand in covered water 24 hours. Wash pickles in cold water twice and soak in ice clear water 4 hours. Drain.
Sift flour, baking powder, baking soda, salt and sugar. Add beaten egg until thick. Add orange rind. Stir in orange juice. Add to dry ingredients. Add blueberries and mix lightly. Turn into greased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inches. Bake at 350° for about 50 minutes until tester inserted in center comes out clean. Turn out on wire rack and cool. Store in tightly covered container several hours or overnight to ripen before slicing.
Beat egg yolks in small bowl. Beat in milk and cooking oil. In large bowl, mix flour, baking powder and salt. Add egg mixture to flour and stir until well blended, but slightly lumpy. Beat egg whites until stiff peaks. Carefully fold egg whites into flour mixture. Pour batter into greased waffle iron. Can be frozen and popped into toaster for quick breakfast.
Soften gelatin in cold water; set aside. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to make 3 1/2 cups. Bring juice mixture and sugar to a boil. Add cranberries and cook 7 to 10 minutes or until berries pop. Stir in softened gelatin. Chill until consistency of unbeaten egg whites. Stir in grapes, pecans and pineapple. Pour into lightly oiled 8 cup mold. Chill until firm. Yield: 12 servings.
Mix all ingredients together; pour over hash browns. Bake at 350° for 1 hour. The last 15 minutes, sprinkle corn flake crumbs over the top.
Put the hot water in a plastic bucket (do not use metal bucket). Mix all ingredients; stir well. Put stain removal on a 100% cotton white garment. Soak for 30 minutes, then wash as usual.
Heat cherries and their juice to boiling. Remove from heat and add Jell-O. Stir. Add pineapple, juice and all. Pour Coke and nuts. Pour into oiled 6-cup mold. Let cool; then refrigerate at least 2 hours or until set. Serves 4 to 6.
Dissolve gelatin in broth and heat the water and add to gelatin. Add all other ingredients and put in an oiled mold.
Cut lamb into 1-inch cubes. Brown lamb, onion and garlic in olive oil in a large skillet or saucepan. Drain off excess fat. Add remaining ingredients. Reduce heat and boil gently covered, 1 hour or until lamb is tender. (Add more water during cooking, if necessary.) Serve with rice. Serves 8.
Preheat oven to 350°. Combine ingredients and bake 15 minutes in lightly greased muffin pans. (Jalapeno peppers may be left out for those who cannot "take the heat".)
Saute shelled chopped walnuts in butter in a skillet over medium heat and set aside. Place a wheel of Brie with top crust removed into medium oven and heat until inside is very soft (approximately 10 minutes). Pour walnuts in butter over the Brie and place on serving dish. Serve hot with crackers. The nuts and butter will mingle with the soft cheese, creating a unique and interesting flavor.
Heat 2-inches of water in double boiler. Turn off. Over double boiler, beat egg whites stiff. Add sugar and beat 10 minutes. Add pecans and vanilla. Line cookie sheet with wax paper. Drop mixture by teaspoonfuls and bake in 200° oven for 6 hours.
Cook squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream and carrots. Fold in squash and onion. Combine stuffing mix and butter; spread mix in bottom of casserole. Add vegetable mixture. Put a little stuffing on top. Bake at 350° for 30 minutes.
Drain syrup from pineapple; add enough water to syrup to make 1 1/3 cups liquid. In a 10-inch skillet that can go into the oven, melt the butter. Remove from heat and sprinkle with the brown sugar. Arrange 8 slices of pineapple on the sugar; let stand.
Prepare ground beef with directions on back of the taco seasoning package. Spread sour cream in bottom of a round tray with 1 or 2-inch sides. Spread ground beef over sour cream in a thin layer, leaving one-inch of sour cream showing all around. Put refried beans in a layer over ground beef. Sprinkle tomato pieces over refried beans. Add salsa over tomatoes. Sprinkle cheese as next layer. Sprinkle onion and green pepper over the top. Dip tortilla chips.
Cut beans into 2-inch pieces. Wash and dry well. Soak mushrooms in boiling water for 15 minutes; squeeze out water. Slice thinly. Stir-fry garlic in oil for 30 seconds. Add beans and mushrooms, stir-fry until beans turn a darker green. Add sherry, soy sauce and sugar; cook, covered, for 2 minutes. Dissolve cornstarch in broth and pour over beans. Stir-fry until sauce thickens.
Mix all ingredients well. Form a loaf on a large sheet of heavy-duty foil, bringing sides of foil up to make a fold. Seal edges and put in a pan or on a cookie sheet. Bake at 400° for 1 hour. Last 10 minutes, open foil to brown meat loaf. Serves 8 to 10 persons.
Place shortening, sugars, egg, water and vanilla in bowl. Beat thoroughly. Add flour, salt and baking soda, mixing well. Blend in oats. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix sugar, salt and vinegar until dissolved. Whisk in oil. Toss onions, oil and lettuce together. Toss with enough dressing to coat. Serve immediately.
Peel and score cucumbers. Slice into thin rounds and put into nonmetallic bowl.
Peel squash and cut in 1-inch cubes. Melt butter. Add brown sugar, lemon juice and salt. Mix well. Place cubes of squash in shallow well-greased baking dish. Pour other ingredients over squash. Bake in 400° oven for 45 minutes or until tender. Baste several times during baking time.
Brown bacon. Add next 10 ingredients. Cover and simmer for 30 to 40 minutes. Add green beans, peas and spaghetti and simmer for 10 to 15 minutes.
Have the last 4 ingredients ready for use, cook noodles according to package direction. Drain noodles. In large bowl, toss noodles with Ricotta, Mozzarella and Parmesan cheese. In serving platter, spoon sauce to cover bottom. Layer 1/2 noodle mixture, then more sauce. Repeat layers. Bake 25 to 30 minutes at 375°. Serves 4.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand or Eagle Brand low-fat, ReaLemon and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill; spread with whipped cream. Garnish as desired. Refrigerate leftovers. Prep. Time: 10 minutes.
Cream Jell-O powder with cream cheese. Blend mayo. Add hot water and beat with electric mixer. Mix in pineapple and chill.
Melt stick of butter in 9 x 13-inch pan. Tear bread into cubes and place in pan. Sprinkle with diced ham and grated Cheddar cheese. Crack eggs into bowl, beat until foamy, add salt, pepper and milk. Mix well and pour over bread, ham and cheese. Bake, uncovered, at 350° for one hour.
Soften unflavored gelatin in cold water. Dissolve cherry gelatin and sugar in boiling water. Combine all ingredients; congeal. Yields 8 servings.
Mix oatmeal and peanut butter; set aside. Combine remaining ingredients. Boil 3 minutes. Remove from heat and mix with oatmeal and peanut butter. Drop on waxed paper with teaspoon. Cool.
Cook chicken and noodles. Chop up chicken and spread in a 9x13-inch casserole.
Melt chocolate; remove and cool. Brew coffee and dissolve gelatin. Add rum and vanilla. Beat egg yolks with 1/2 cup of sugar until light and thick. Beat in chocolate and stir in coffee mixture. Beat egg whites until foamy and doubled in volume. Add remaining 1/4 cup of sugar slowly until mixture holds firm peaks. Beat about 1/4 of the meringue mixture into chocolate mixture. Fold in beaten cream and meringue until there are no more streaks. Chill 2 hours in freezer.
Put milk on low heat and bring to a boil. Meanwhile, beat eggs, sugar and flour. Add egg mixture to milk and bring to a boil again. Add vanilla last. Layer sliced bananas and wafers on bottom of dish. Pour pudding over top of layer and alternate with bananas and wafers until all is used. Let cool.
Combine all ingredients in a large mixing bowl. Beat until smooth, about 2 minutes. Pour batter into a buttered Bundt or tube cake pan. Bake at 350° for 35 to 45 minutes or until cake tests done. Serves 12.
In a saucepan, heat undiluted cream of mushroom soup until hot. Remove from heat and add gelatin and water mixture. Allow to cool slightly. Mix softened cream cheese and mayonnaise well and add to saucepan. Combine the remaining ingredients and pour into greased mold. Set in refrigerator overnight. Unmold to plate and serve with assorted crackers.
Cream together flour, margarine and pecans. Put in 9 x 13-inch pan and bake at 350° for 15 minutes. Cream together sugar, cream cheese and Cool Whip; spread over crust. Spread pie filling on top. Chill and cut into squares.
Pare and slice enough apples to fill medium pan within 1 inch of top. Blend sugar, cornstarch and cinnamon and sprinkle over apples. Mix in flour sifter the flour, sugar, baking powder and salt. Add egg and butter. Blend a little cinnamon with the flour mixture. Spread mixture over top of apples and bake for 30 to 40 minutes at 350°.
Heat butter or oil in skillet. Add chopped onion and saute until just soft. Add sliced okra and saute until barely done. Add chunked tomatoes and cook only until tomatoes are hot through. Season with salt and pepper.
Preheat oven to 375°. Spray cookie sheet with vegetable spray. In large mixer bowl, combine oats, oat bran, flour, cocoa powder, baking soda and sugar.
Cream sugar and margarine in large bowl. Add eggs, milk and vanilla; mix well. Blend in flour, soda and baking powder. Drop by teaspoon onto cookie sheet. Sprinkle with sugar before putting in oven. Bake at 375° for 10 to 12 minutes.
Drain artichoke hearts, saving 1/2 cup liquid. Heat liquid and dissolve chicken bouillon cube in it. Set aside. Saute onion and mushrooms in butter, stirring, until tender. Stir in flour and cook over low heat, stirring constantly, until mixture is bubbly and light brown. Gradually stir in bouillon mixture, wine and milk. Cook until mixture thickens and boils. Add shrimp, artichoke and seasonings. Cook over low heat about 10 minutes, stirring occasionally. Garnish with parsley flakes. Yields 6 servings. Cafe Bon Appetit.
Arrange the crisp lettuce. Cut the oranges in sections. If you skin the orange with a very sharp knife and cut away the pith, you can then cut each section of orange without using the skin. Arrange on the lettuce. Serve with French dressing. Add diced pineapple and finely chopped egg white to garnish.
Heat oven to 375°. Mix baking mix, brown sugar and margarine until crumbly. Stir in nuts. Press in ungreased rectangular pan, 13 x 9 x 2-inches. Bake until light brown, about 10 minutes. Cool.
Sort and wash 2 cups bean mix. Place in Dutch oven. Cover with water, about 2 inches above beans; let soak overnight. Drain. Add the next 5 ingredients. Cover and bring to a boil. Simmer for 1 to 1 1/2 hours, or until beans are tender. Add remaining ingredients; simmer for 30 minutes, stirring occasionally. Yields 8 cups. Freezes well.
Mix enough mayonnaise to blend cheese & onion together. Place ingredients into a casserole dish & bake until brown.
Combine ingredients and stir well. Can also be frozen in a 9 x 13-inch pan and served in a solid form. Can also be frozen in cupcake papers for individual servings.
Slice berries into bottom of pie shell. Heat til thickened: sugar, water, and cornstarch then remove from heat and add jello. Pour into pie crust. Cool 2 hours. Top with Cool Whip.
Cream together margarine and Crisco. Mix with remaining ingredients and pour in greased and floured tube pan. Bake at 350° or 375° oven for 1 1/2 hours or until knife comes out clean. DO NOT PREHEAT OVEN.
Cut biscuits into quarters. Roll each piece of biscuit into the melted butter and then into the cinnamon and sugar which have been mixed together. Place in a baking dish and bake at 400° for 15 minutes.
Boil jalapeno, yellow onion, garlic and tomatillos until tender. Blend in blender to make a sauce.
Melt 1 1/2 teaspoons butter in small skillet. Add tomatoes and sugar. Stir often. Cook until liquid evaporates and mixture thickens. Add 1/4 cup butter and garlic. Stir over medium heat until mixture becomes sauce type consistency. Stir in basil. Add salt and pepper to taste. Place fillets in cooking dish. Spoon tomato mixture over fillets. Cover and bake at 350° for about 30 minutes or until done.
Mix the oil and sugar well. Add the eggs, one at a time. Add the remaining ingredients. Oil and flour a Bundt pan and bake 45 minutes in a 325° oven or in muffin tins for 20 to 25 minutes.
Dissolve raspberry jello in 1 cup boiling water. Stir in cherry pie filling. Pour into 9 x 12-inch pan and chill until partially set.
Mix cocoa and cake mix together. Add buttermilk, eggs, butter, vanilla and food coloring. Mix well. Add soda and vinegar. Mix well. Next grease and flour 3 layer cake pans. Bake at 350° for 45 minutes.
Put sugar, syrup and water in pan. Stir until it boils. Wash down sides of pan with a buttered cloth dipped in cold water. Boil until a soft ball forms. Take from heat; add coconut and butter. Stir just enough to mix. Pour in buttered pan. When cold, make into balls. Lay on wax paper after dipping in melted chocolate. May also roll in sugar.
Melt butter and oil in large skillet over medium heat. Add remaining ingredients, except shrimp. Stir. Add shrimp and cook 10 minutes or until pink.
Grease and flour a bundt pan. Mix all ingredients, pour in pan and bake for 45 minutes at 350°. You can mix and match cake mix and icing flavors.
Beat eggs; add milk. Stir in sugar; add flour and nutmeg. Mix together. Stir in rhubarb. Pour into 9-inch uncooked crust. Bake at 400° for 50 to 60 minutes.
Mix dry jello with cottage cheese until it is all colored. Add drained fruit cocktail. Stir in Cool Whip to blend.
Mix pudding; fold in Cool Whip. Line bottom of 9 x 15-inch pan with graham crackers. Alternate 2 layers each of pudding, then crackers. Top with topping.
In a mixer or blender, mix first 4 ingredients, add oil slowly. Add poppy seeds.
Cook until thick. Remove from heat and add 1 package strawberry jello and cool. Slice 1 pint strawberries for each pie. Makes 2 pies. Cover with Cool Whip or whipped cream. Refrigerate.
Place the steak in a large glass or ceramic dish. In a medium bowl, whisk the remaining ingredients together. Pour over the meat; coat both sides. Cover and allow to marinate at room temperature for 1 hour or in the refrigerator for 2 to 3 hours. Preheat an outdoor grill or a broiler. Remove the steak from the marinade and grill for 5 minutes on each side or until cooked to the desired doneness, basting occasionally with the marinade. Serve immediately, sliced on the bias. Serves 8.
Dissolve yeast in warm water. Let stand. Sift flour, salt and sugar together. Beat the egg and add to yeast and water. Add shortening to flour and stir in yeast mixture until thoroughly mixed. Cover with a damp cloth or plastic cover and put in refrigerator. Remove from refrigerator 2 hours before serving time and make into desired shapes. Let rise. Bake at 425° until brown. Can be made up the day before.
In a 9 x 13-inch baking pan, combine dry frosting and cinnamon; reserve 1 cup for topping. To the frosting mix in pan, add pineapple and egg yolks. Stir well to blend and spread evenly over bottom of pan. In large mixer bowl, combine dry cake mix, egg whites and water. Blend until moistened. Beat as directed on cake package. Spread batter over pineapple mixture. Cut butter into thin slices over batter. Sprinkle reserved frosting mix over butter. Bake at 350° for 40 to 50 minutes. Serve warm or cool. Store in refrigerator.
Place 4 chicken breasts (halved and boned, 8 fillets) in mayonnaise coated casserole. Cover with slices of Swiss cheese. Mix 1 can cream of mushroom soup with 1/4 cup chicken broth; pour over chicken and cheese. Cover top with bread crumbs or croutons and dot with butter. Bake at 325° for 3/4 to 1 hour.
Melt candy bars and 1 stick oleo, set aside. Cream sugar and 1 stick oleo. Add eggs. Alternate flour, soda and buttermilk. Add melted candy, oleo and pecans; blend together. Bake in tube pan at 325° for 1 hour or tested done. Frost with Milky Way Icing.
Drain beans and mix all other ingredients. Put in layers in mixing bowl. Let marinate overnight out of refrigerator. Chill before serving.
Mix all ingredients together except beans and bacon. When mixed well add 2 cans of beans and lay bacon strips on top of beans. Bake 1 hour and 20 minutes or longer or until not so soupy at 325°.
Beat cream cheese, vanilla, milk and margarine at high speed until creamy. Add powdered sugar. Shape and dip into melted chocolate.
Make jello as per package directions and cool. Set aside. Chop the oranges, apples and cranberries in the food processor. Stir into the cooled jello. Stir in the chopped celery. Refrigerate to set.
Press into 9 x 13-inch pan. Cook crust for 20 minutes (no longer). Be sure to cool completely.
Combine the warm water and 1 teaspoon sugar in a small bowl. Add yeast and stir to mix. Set aside until mixture becomes bubbly. In a large bowl, combine the remaining 1 1/2 tablespoons sugar, salt, milk, and melted shortening. Mix well. Add 1 cup of the flour and the yeast mixture. Mix well. Add another cup of flour and whisk until the mixture is smooth. This can be done with an electric mixer. Continue adding the flour until dough is moderately stiff. Turn out onto a lightly floured surface. Knead until the dough is smooth and elastic. The kneading time should be 8 to 10 minutes. Shape into a ball. Place in a lightly oiled bowl. Turn once to oil all surfaces. Cover the bowl with a damp dish towel. Let rise in a warm place until doubled in bulk. This should take about an hour. Punch dough down. Turn out onto a lightly floured surface. Divide into two portions. Shape each into a ball. Cover with the towel and let dough rest for 10 minutes. Grease two 9x5x3 inch loaf pans. Shape each portion of dough into a loaf. This can be done by simply pulling the dough into a loaf shape and tucking the edges under. Place the loaves into the prepared pans. Cover with the damp towel. Let rise in a warm place until the dough rises above the top of the pan. This should take 40 to 50 minutes.
Mix together jello, 2 cups boiling water, 1 cup pineapple and apricot juice, mixed. Combine apricots, pineapple and marshmallows and add to jello mixture after it is thick. Let set firmly.
Shred the cabbage. Combine the mayonnaise, lemon juice and ginger and mix with cabbage. Sprinkle with paprika.
Put milk and water in nonstick saucepan. Stir in mustard, lemon juice, oil and macaroni. Cook over low flame, stirring, until liquid begins to simmer. Turn burner very low and cover pan. Stir frequently for 25 minutes. If mixture gets too thick, add a little water. After 25 minutes, cover and refrigerate until cool. Stir slightly with spoon to restore creamy texture. Add remaining ingredients and toss lightly. Chill before serving. One serving equals 120 calories.
Heat oven to 350°. Heat caramels and 1/4 cup of the milk in a saucepan over medium heat, stirring constantly, until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally. Mix dry cake mix, margarine, remaining milk and the pecans. Spread half of the dough in ungreased rectangular 13 x 9 x 2-inch pan. Bake 6 minutes; remove from oven.
Cream together sugar and shortening. Add eggs and beat well. Add flour and banana; mix well. Stir in nuts. Pour into a well-greased loaf pan. Bake at 350° for 40 to 45 minutes. Let cool.
Cream butter. Add sugar and vanilla. Stir in flour. Add pecans after ingredients are mixed well. Roll dough into small balls; bake on greased cookie sheet at 325° for 25 minutes. Roll hot cookies in powdered sugar. Makes 3 to 4 dozen.
Prepare cake according to instructions on box. Take lid off marshmallow cream. Heat for 20 seconds in microwave oven. Punch holes in baked sheet cake with wooden spoon handle. Heat milk, sugar, coconut and marshmallow cream to boiling point. Pour over hot cake. When cake cools, top with Cool Whip. Keep in refrigerator.
Preheat oven to 375°. Combine chicken, vegetables, soup and milk. Mix well. Add 1 cup onions. Pour into 1 1/2-quart casserole dish. Bake covered for 45 minutes. Uncover and top with remaining onions. Bake uncovered for 10 minutes.
In a large bowl, stir together cooking oil, vinegar, garlic, basil, salt and pepper. Add warm noodles and Parmesan cheese. Toss to coat well. Cover and refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes. Toss until well mixed. Serve on lettuce lined platter. Sprinkle with Mozzarella cheese. If desired, garnish with red onion rings. Makes 6 servings.
In a mixing bowl, add milk and strawberries; blend 15 seconds. Fold in Cool Whip, then pour into pie crusts. Use the plastic top from the crust to make lid for pies; crimp down the sides. Place in freezer for about 2 hours.