HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute meat and vegetables in butter or margarine. Add rice, egg and soy sauce. Combine and heat through.
Mix all ingredients except corn flakes, fold in thawed potatoes. Top with crushed corn flakes. Bake in 9 x 13-inch pan (greased) at 350° for 45 to 60 minutes.
Bring water to a boil in a large soup pot. Add onion and first six ingredients. Stir well to blend. When water boils again, turn down heat to simmer. Simmer 2 hours or more. Correct seasoning to taste. Add water as necessary. Stir often.
Put asparagus and peas in a buttered baking dish. Heat soup, milk and cheese over low heat until cheese is melted. Pour mixture over asparagus and peas. Cover with bread crumbs. Bake at 350° for 25 minutes. Yields 8 servings.
Shred the cabbage using a sharp knife or the slicing blade of a food processor or grater. Put into a bowl with the carrot and onion. In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper to taste. Add to the vegetables and mix well. Let sit in the refrigerator at least 1 hour; just before serving, add caraway seed. Serves 4 to 6.
Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat thoroughly. Add sifted dry ingredients alternately with milk in thirds, beating smooth after each addition. Stir in oats and chocolate chips. Spread in a greased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Bake at 350° for 25 minutes. Makes 48 bars.
Cream butter and salt; gradually add part of the sugar, blending well after each addition. Stir in egg and vanilla. Add remaining sugar alternately with milk. Serve on your favorite cake.
Mix flour and sugar. Pour into a 9-inch skillet. Add oil, egg, apples, vanilla and nuts. Mix well. Bake at 350° for 45 minutes. Serve warm with whipped cream.
Preheat oven to 350°. Add all ingredients, except vanilla in a mixing bowl. Mix on medium to high for 5 minutes. Add vanilla before stopping mixer. Pour into pie shell. You may sprinkle with nutmeg; then bake until firm (a knife inserted into middle will come out clean).
Boil and debone chicken; mix cream of chicken, cream of mushroom soup and sour cream. Melt oleo; add to Stove Top dressing. Mix and heat together. In a 9 x 13-inch pan layer dressing, then chicken and then dressing again. Bake at 350° for 25 to 30 minutes. Serves 6.
Brown and drain hamburger or turkey. While meat is cooking, chop the onion, pepper and garlic. Then add them to the meat, cooking for 10 minutes more. Add remaining ingredients. Cook 5 to 10 minutes longer. Spoon onto buns and serve with a side order of your favorite brand of spud crisps.
Place slices of cookie dough on pizza pan; press dough together to seal. Bake at 350° for 15 to 20 minutes or until light golden brown. Remove from oven. Sprinkle with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping. Bake an additional 5 to 10 minutes. Let cool and cut into wedges.
Boil macaroni for 10 minutes; drain. Rinse with hot water. Mix macaroni, tuna, peas, relish, onion and sugar. Chop 2 eggs; add to other mixture. Also add salad dressing; mix well. Slice other 2 eggs; put on top.
Preheat oven to 350°. In a large mixer bowl, combine the melted butter, sugar and cocoa. Add the eggs, one at a time, blending after each addition. Add the remaining ingredients and mix just until combined. Pour into a greased 9 x 13-inch glass dish and bake 20 to 25 minutes, until top is firm to touch. Allow to stand 15 minutes before cutting.
Mix together and press into pie pans, leaving small amount to sprinkle on top, if desired. Bake at 350° for 10 minutes.
Cook noodles in bouillon cubes. Brown meat and onions in oleo. Add rest of ingredients. Pour into casserole dish. Top with cheese slices. Bake at 350° for 30 minutes.
Put florets in steamer with 1-inch of water. Steam for 4 to 6 minutes. Combine remaining ingredients in a jar and shake good to combine. Pour over steamed broccoli and serve immediately.
Parboil squash halves for 20 to 25 minutes. Drain and remove seed section. Season with salt and pepper. Brown ground beef, celery and onion in butter. Add tomato sauce and bread crumbs. Mix well. Fill squash with meat mixture. Sprinkle with cheese. Bake in a 350° oven for 30 minutes. Makes 4 to 6 servings.
Cook all ingredients in crock-pot for 6 to 7 hours. Good with mashed or baked potatoes.
Mix well the Bisquick, milk and 2 eggs. Spread in 9 x 13-inch greased baking pan. Mix altogether the broccoli, Parmesan cheese, Cheddar cheese, salt, pepper, cottage cheese and 2 eggs. Spoon over Bisquick mixture. Bake at 350° for 30 minutes. Asparagus could also be used instead of spinach.
Cream the butter and sugar. Add vanilla, chips, nuts and flour. Roll dough into balls and press flat with spoon or fork on greased cookie sheet. Bake at 350° for 15 to 18 minutes.
Drain pineapple slices; reserve 1/4 cup syrup. Line sides of 10 x 16-inch baking dish with pineapple. Arrange yams in center. Pour 1/4 cup syrup over yams. Combine sugar, oats, cinnamon and nuts. Cut in margarine to coarse crumbs. Sprinkle coarse crumbs over top. Bake at 350° for 25 minutes.
Place roast inside turkey size baking bag. Sprinkle all seasonings over roast. Pour one can beef broth over roast. Fasten baking bag. Cut holes in bag to release steam. Place roast in 350° oven for 1 hour. Remove roast. Add vegetables. Pour second can of beef broth over roast and vegetables. Return to oven and cook 2 more hours. When done, mix cornstarch to make gravy in juices.
Combine 1/4 cup sugar and 1 cup flour. Cut in margarine until mixture resembles coarse crumbs. Press mixture onto bottom of 8 x 7 x 2-inch baking pan. Bake at 350° for 15 minutes or until lightly browned. Blend eggs, lemon juice and remaining flour and sugar. Pour over pastry. Bake 15 minutes or until set. Cool slightly; sprinkle with confectioners sugar. Cool completely and cut into 2 x 1-inch bars. Yields 32 bars.
Preheat oven to 350°. Coat muffin tin with nonstick spray. Combine dry ingredients. Stir in lemon peel, zucchini and walnuts. Mix oil, milk and eggs. Add to dry ingredients; mix only until moistened. Bake for 25 to 30 minutes. Let stand a few minutes; remove from tins. Makes 12 large muffins.
Preheat oven to 450°. Add sugar, salt and slightly beaten egg yolks to hot potatoes. Then add milk and flavorings. Fold in the egg whites which have been stiffly beaten. The mixture should be fairly thin.
Mix flour and Crisco until crumbly, then add water. Beat egg, milk and lemon juice together and add to the flour mixture.
Beat eggs and butter. Add pineapple, raisins and orange juice. Sift dry ingredients and add to liquid mixture, mixing well but lightly. Bake at 325° for 45 minutes.
Preheat the oven to 350°. In a medium bowl, stir together 2 cups flour and 1/4 cup plus 2 tablespoons confectioners sugar. Cut the margarine into the mixture until it is crumbly. Pat the dough into a 15 x 10-inch nonstick baking pan. Bake the crust until set, 10 to 15 minutes. In a medium bowl, beat the eggs with the remaining 1/4 cup flour, the baking powder, granulated sugar, orange juice concentrate, lemon juice, lemon zest and vanilla. Pour the egg mixture over the hot crust; bake until the top is set, 12 to 15 minutes. Cool, then sprinkle with the remaining 2 tablespoons confectioners sugar. Cut into 48 squares.
Preheat oven to 375°. Combine brown sugar, margarine, corn syrup and cream in heavy 10-inch skillet. Bring to boiling over medium heat; stir constantly once mixture has come to boiling, stop stirring. Boil 4 minutes. Mixture should be thick with large bubbles on surface. Remove from heat. Quickly stir some of hot mixture into egg in small cup. Stir back into skillet. Stir in pecans and vanilla until well combined. Pour into prebaked pie shell. Bake in preheated oven for 15 minutes or until bubbly and center is almost set.
Day or so before use, drain syrup from pineapple chunks to 3/4 cup syrup. Add vinegar, sugar, dash of salt, cloves and cinnamon stick. Heat 10 minutes. Add pineapple and bring to boil. Cool; refrigerate until time to serve.
Cream shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Set aside. Combine 2 3/4 cups flour and spices. Dissolve soda in buttermilk. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in preserves. Combine pecans, raisins and remaining 1/4 cup flour; stir into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Yield: One 3-layer cake.
Sprinkle fish slices with a dash of salt and pepper. Dip in egg and coat with bread crumbs. Place a slice of cheese and then a slice of ham on each piece of fish. Roll up and secure with toothpicks.
Combine all ingredients in a large mixing bowl and stir until well blended. Grease two (9-inch) pie plates. Divide mixture evenly. Bake at 350° for 30 to 40 minutes or until golden brown. Yield: two (9-inch) pies.
Mix egg whites, cream of tartar and vanilla together at high speed until stiffened. Then slowly add 1 cup sugar. Sift together 3 times the flour and 1 cup sugar. Fold dry ingredients into stiff egg whites. Put into ungreased tube (loaf) or angel food (round) pan. Bake at 350° for 45 minutes. Cool before removing from pan. Go around edge of pan with a knife to loosen cake.
Line bottom of greased ovenproof casserole with margarine. Mix everything but cinnamon. Pour into pan, sprinkle with cinnamon. Bake at 375° until brown. Serve plain or with whipped cream.
Boil whole chicken. Remove bones and skin. Add 3 bouillon cubes to broth. Add milk.
In a saucepan, melt the butter over moderately low heat; add the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, stirring, and bring the mixture to a boil. Stir in the lemon, the paprika and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 15 minutes and stir in crab meat, the Worcestershire sauce and the wine. Serves 4 to 6.
Drain and flake salmon. Combine with remaining ingredients except buns. Spread mixture evenly onto buttered sides of buns. Broil until golden, about 5 minutes.
Cook rice. Add all other ingredients and mix well. Pour in greased casserole (3-quart) and bake, covered, at 350° for 60 minutes. Serve hot. Yields 16 to 20 servings.
Dice 1/2 pound bacon and fry with the chopped onion until onion is transparent, then add to the other ingredients. Place in large casserole and bake 1 hour at 350°.
Crumble nuts, flour, and oleo or butter together and press in a 9 x 13 pan. Bake at 350° for 20 minutes. Cool. Beat cream cheese, confectioners sugar, and 1 cup Cool Whip together. Spread on baked layer. Combine pudding mix and milk. Beat well. Put on top of cream cheese layer. Spread Cool Whip on top and sprinkle with nuts. Refrigerate overnight. Serves 15.
Combine all mixture well, then roll in oblong shape. Put in wax paper and freeze for 1 hour or until ready to bake. Slice in thin slices and bake at 350° for 10 to 15 minutes.
Trim excess fat from meat. Heat oil in a 6-quart pressure cooker over medium-high heat. Add roast. Brown 6 minutes on each side. Add soup mix, 1 1/2 cups water and vegetables. Close cover securely. Cook for 30 minutes in pressure cooker at 15 pounds pressure. Remove from heat. Remove roast and vegetables to a serving platter. Keep warm. Combine cornstarch and 1 tablespoon water, stirring until smooth. Stir cornstarch mixture into drippings. Cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Garnish roast with fresh parsley, if desired, and serve with gravy. Makes 8 servings.
Wash kale thoroughly. Set to drip dry. Prepare dressing as directed, adding cheese to dressing. Shake well and set in refrigerator to cool. Break kale into smaller pieces. Add any or all optional items to kale and serve with cooled dressing. Kale is rich in vitamin A and C. Serves 6 to 8.
Combine vegetables; sprinkle with salt and allow to stand in ice water for 3 hours. Drain. Mix vinegar, sugar, mustard seed and celery seed. Bring to a boil; boil for 1 minute. Pack in jars and seal.
Mix as a meat loaf, adding broth last. Make patties (1/2 cup size). Brown patties in dry skillet and drain.
Take crescent rolls and pat them in a round cake pan, up around sides to resemble pie crust, then brown hamburger and onion; drain. Return to stove and put half of the Velveeta cheese with hamburger until blended completely. Put in the crescent roll pie crust and slice the remainder of the cheese on top. Put in a 350° oven for 8 to 10 minutes or until crust is brown.
Combine all ingredients in saucepan. Cook over low heat, stirring until sugar is dissolved, then increase heat to medium and boil to 266°. Pour into well-greased platter. When cool enough to handle, butter hands and pull candy until light in color and can't pull any further. Stretch and twist into long rope. Cut or break into 1-inch pieces. Wrap in waxed paper.
Cook beef in skillet 5 minutes until crumbly and light in color. Add onion, salt and tomato sauce. Simmer 5 minutes. Place 3 cups of tortilla chips in a 2-quart casserole. Sprinkle 1 cup grated cheese over tortilla chips. Pour meat sauce over all and top with remaining grated cheese. Garnish with remaining cup of tortilla chips. Bake at 350° for 15 minutes. Top with ripe olives before serving. Serves 4 to 6. Quick and easy!
Combine 1/4 cup liquid drained from corn with relish, celery seed and sugar and bring to a boil. Add corn and pimientos. Simmer 10 minutes, stirring occasionally. Serve hot or cold with meat, fish or poultry.
Beat eggs and put them with all the other ingredients in a double boiler to cook. It should thicken a good deal, enough to be molded. A little flour or cracker crumbs may be added to bring this about. When thickened, pour about 1 inch deep into a large buttered pan. Cut it into strips when it cools. Cut the strips into shorter lengths and roll them first in egg, then in cracker crumbs and repeat the process. Fry in deep fat and drain. They melt in your mouth.
Mix all ingredients together. Place in unbaked pie shell with shredded cheese over top. Bake in 350° oven for 35 to 40 minutes.
In a medium mixing bowl, combine corn meal, paprika, salt, garlic powder, pepper and cumin. Rinse chicken (do not pat dry). Coat chicken evenly on all sides with corn meal mixture.
Heat oven to 375°. Separate rolls into 8 triangles. Place 2 triangles, one on top of the other; press slightly. Repeat with remaining dough. Place on ungreased cookie sheet. Bake 9 to 12 minutes.
Slice cabbage fine. In bowl, combine sugar, vinegar, soy sauce, pepper and salt. Heat oil in large skillet. Add garlic and green onions. Stir-fry 2 minutes. Add cabbage and stir-fry 2 to 3 minutes. Stir in the sugar-vinegar mixture. Heat thoroughly and remove from fire. Serve warm.
Brown chicken in skillet (use Pam or light Wesson spray). Cut up peppers and onions and cook in water until tender. Warm floured tortillas in microwave. Add chicken, peppers, onions, cheese and tomatoes. Top with cheese and picante sauce.
Mix ingredients, except cabbage, until blended. Pour over grated cabbage. Refrigerate; let sit until cabbage soaks up flavor.
Mix pudding with milk and beat with beater at lowest speed for 30 seconds. Blend in pumpkin, spice and 2 cups of Cool Whip. Pour in pie shell and refrigerate 4 hours. Top with remaining Cool Whip and pecans.
Melt chocolate bits, milk and sugar in double boiler. Add egg yolks. Cook until mixed and slightly thickened. Add butter. Cool. Fold in stiff beaten egg whites. Then fold in cream (1/2 pint), which has been beaten and slightly sweetened. Pour into baked pie shell. Allow to set in refrigerator. Top with pecans, whipped cream and more broken pieces and a small amount of shaved bitter chocolate. This makes 1 large pie or 2 small ones.
Mix jello and hot water. Add strawberries, pecans and pineapple. Put 1/2 mixture in oblong dish. Let chill until firm. Smooth on sour cream. Add rest of jello mixture and refrigerate. Chill until set.
Combine all ingredients in a covered casserole dish. Place in the oven; cook for 1 hour at 350°. Makes 6 servings.
In a 4-cup measure, put 1/2 cup of cold water and sprinkle the gelatin on it. Add 1 1/2 cups of boiling water and stir to dissolve. Add Kool-Aid, sweetener or sugar, salt and ginger. Fill with ice cubes and when about jelled, add cantaloupe.
In small skillet, saute bacon and onion together. In a 2-quart casserole, combine sauerkraut, tomatoes and brown sugar with sauteed bacon and onion. Bake in 2-quart casserole uncovered for 2 hours at 350°.
Combine ingredients thoroughly. Place in 13 x 9-inch cake pan. Bake in oven for about 45 minutes to 1 hour. Allow to cool for about 5 minutes before slicing. Makes 6 to 8 servings. Top with ketchup if desired before baking.
Combine spaghetti, eggs and Parmesan cheese. Pour mixture in 9-inch pie plate. Cover mixture with sour cream, then ground beef and then the spaghetti sauce. Top with Mozzarella cheese. Bake at 350° for 25 minutes.
Preheat oven to 475°. Prepare turkey for roasting. Put celery and onion inside turkey. Place turkey in a covered roasting pan. Cook for 1 hour. Turn off the oven. Do not open oven door. Leave in oven overnight. Turkey is golden brown. Important not to open the oven until the next morning.
Slash frankfurters diagonally on one side, making 2 or 3 cuts in each or cut in 2-inch slices. (Serve by placing toothpicks in slices.) Place in saucepan. Combine remaining ingredients and pour over frankfurters. Cover and cook on medium heat for 15 minutes.
Cook carrots in small amount of water and salt until tender. Add green pepper; cook 3 minutes and drain. Combine sugar, cornstarch and salt in medium saucepan. Drain pineapple. Reserve juice. Add water to pineapple juice to make 1/2 cup liquid. Stir into sugar mixture. Stir in vinegar and soy sauce. Cook over low heat until bubbly. Stir constantly. Mix all ingredients; heat and serve. Do not boil.
Fry bacon; drain and crumble. Reserve 2 teaspoons drippings. Combine flour, sugar and salt. Mix well with part of the water to make a paste. In a pan, heat vinegar and remaining water. Add flour mixture. Add bacon and drippings. Cook to desired consistency.
Heat oven to 375°. Lightly grease baking sheet. Mix butter, brown sugar and egg with spoon in large bowl. Add the remaining ingredients. Drop dough by teaspoon 2 inches apart onto baking sheet. Bake about 10 minutes or until light brown. Leave cookies on baking sheet a few minutes, then remove and cool completely on wire rack. Makes about 3 dozen cookies.
Combine first 4 ingredients, then add eggs, one at a time. Add flour alternately with milk, then add lemon. Bake 1 1/2 hours at 350°.
Mix in loaf pan (except tomatoes). Put tomatoes on top. Bake at 350° for 1 hour.
Preheat oven to 450°. Mix all ingredients together except potato chips. Pour into buttered casserole dish. Bake for 15 minutes and then add chips. Bake for an additional 10 minutes more!
In a bowl, combine cranberries and 2 Tbsp. sugar. In a separate bowl, combine 2 c. flour, oatmeal, 1/4 c. sugar, brown sugar and baking soda. Add butter and mix well. Reserve 1 c. crumb mixture and press remaining mixture firmly on bottom of a 9 x 13 inch baking dish. Bake at 350° for 15 minutes. Sprinkle with dates, walnuts and cranberry mixture. Mix caramel and remaining 1/3 c. flour. Spoon over fruit and nuts. Top with reserved crumb mixture. Bake another 20 minutes until golden brown. Let cool and cut into bars.
In bowl, combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add ground beef. Thoroughly mix meat and seasoning. Spoon meat mixture into a loaf pan. Bake in 350° oven for 50 minutes.
Press small pieces of cookie dough into 14-inch pizza pan. Bake in 350° oven for 10 to 12 minutes or until browned and puffed. Cool completely in pan on wire rack.
Mix stuffing mix and seasoning packet with enough water to just moisten the stuffing. Add egg yolk and sausage meat and mix well. Roll into walnut size balls. Place on lightly sprayed cookie sheet about 1 1/2-inches apart. Bake in oven, uncovered, at 400° for about 20 minutes.
Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and mix thoroughly.
Mix all ingredients except coconut. Roll in walnut size balls, then into coconut. Store in airtight container in refrigerator or freeze.
Lightly grease a 9 x 13-inch pan. Layer chicken and cheese in pan. Mix soup and wine and pour over top. Sprinkle top with stuffing; drizzle with melted margarine. Bake at 350° for 55 to 60 minutes.
In medium sized saucepan, combine cornstarch, sugar, egg yolks and water; bring to a boil. Boil one minute, stirring constantly. Remove from heat; add the juices and salt. Chill.
Combine water and sugar; bring to a boil over medium heat in large saucepan. Boil 3 minutes. Add spices. Reduce heat and simmer 10 minutes; discard spices. Add juices and heat to boiling. Serve hot. Yields 8 servings.
In a 1-quart casserole, combine the butter and onion. Cook, covered for 2 minutes or until onion is tender. Add the mushroom stems and pieces, peas, pepper and allspice. Cook, covered, 5 minutes or until peas are just about tender, stirring once. Stir in salt.
Mix and let come to a good boil. Cool and pour over pickles. Add dill.
Melt chocolate candy coating according to directions on package. Dip strawberries in chocolate and place on wax paper until chocolate gets hard.
Cut smoky links into coin-shaped pieces. Brown in skillet. Combine remaining ingredients and add to smoky links. Cook until juice cooks down.
Combine soup, sour cream and green chilies. Heat vegetable oil in small skillet. Dip tortillas into hot fat; remove and drain each. Spoon 2 to 3 tablespoons cream mixture into each tortilla. Sprinkle 3 tablespoons grated cheese on top of cream mixture and roll up tortilla. Place with seam side down in oblong pan or casserole dish. Repeat for each tortilla, putting each snugly against other in pan so they will keep their shape. Pour remaining cream mixture over top of enchiladas. Sprinkle generously with remaining cheese. Bake at 325° for 25 to 30 minutes. Serves 8.
Preheat oven to 335°. Sift together flour, salt and powdered sugar. Cut in real butter like pie crust. Pour into greased and floured pan, 9 x 16-inch or 2 (8 x 8-inch). Pat down lightly; watch corners. Bake 25 to 30 minutes. The sides will be golden brown. Cool for 10 minutes.
Mix all but last 2 ingredients together and put in casserole dish. Bake for 30 minutes at 350°. Top with crackers and oleo. Bake for 10 more minutes.
Mix the chocolate, margarine and sugar together, then add the boiling water, a little at a time. (Be sure not to get too much water.) Add vanilla; stir until firm enough to spread. It will harden as it cools, so spread on cake while slightly warm.
Core apples. Fill each apple with raisins. Pour honey in center to top of apples. Sprinkle with cinnamon. Pour 1 to 2-inches of water into baking dish. Bake apples at 375° for 50 to 60 minutes.
Mix crushed cookies and melted butter together. Spread in bottom of 9 x 12-inch pan. Reserve 1/2 of cup of crushed cookies for top.
Cook spaghetti according to package directions and drain. In a 10-inch skillet, melt margarine. Add onions and cook gently until tender. Add beef and crumble with a fork until meat is no longer red. Stir in undrained tomatoes, undiluted tomato paste, salt, chili powder and paprika. Mix spaghetti, meat mixture and 1/2 cup of the cheese. Turn into a greased 1 1/2-quart casserole. Sprinkle with remaining cheese. Bake in a preheated 350° oven until hot through, about 20 to 30 minutes.
Brown chuck, onion and garlic in Dutch oven- drain. Add Spaghetti Sauce, beef broth, water, celery, sugar, salt, and pepper. Bring to boil and reduce heat and cook 20 minutes. Add tomatoes and veggies and return to boil and reduce and simmer 15 minutes.