HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground beef and onion in 2-quart casserole. Microwave 5 to 6 minutes. Stir in water, bouillon, parsley, salt, pepper, mushrooms and noodles. Cover. Microwave 12 to 14 minutes, stirring twice. Stir in sour cream and mustard. Microwave 1 to 2 minutes.
Cook Brussels sprouts and drain. Make white sauce. Melt butter; add flour and add chicken broth and cream. Add cheese; fold in Brussels sprouts and chestnuts. Sprinkle with bacon and season. Reheat in 350° oven for 30 to 45 minutes.
Combine asparagus, soup, eggs, almonds and 1/2 cup bread crumbs in buttered 1-quart casserole dish. Spread 1/2 cup bread crumbs over mixture. Bake, uncovered, at 375° for 20 to 25 minutes.
Simmer margarine, celery and green pepper. Add Ro-Tel tomatoes, mushrooms, Velveeta cheese and stewed tomatoes. When cheese is melted, add cooked shrimp. Simmer 5 minutes. Serve over rice. If you need to, thicken with 3 tablespoons of flour in water. We like ours thin.
Last we put it in the oven for 15 hours. Then when it's finisted. You take it out of the oven. You cut it and blow on the cake. The very last thingn is you eat the cake. But you have to shear with your family and friends.
Cook rice as directed on box. Cook broccoli as directed. Saute celery and onion in margarine. Add cheeses and soups, then rice and drained broccoli. Pour into greased 3-quart casserole and bake at 350° for 30 minutes. Can be frozen.
Combine sugar, salt, yeast and 2 cups flour in a large mixer bowl. Combine milk and butter and heat until very warm 120 to 130 degrees. With mixer speed on low, gradually beat warm liquid into dry ingredients. Increase speed, occasionally scraping sides of bowl, and beat 2 or 3 minutes. (Beating batter early in the combining process helps build the gluten, enabling the rolls to rise better.)
Warm honey; add water, ginger and oleo. Stir while cooking over medium heat. Cook until thick and pour over hot carrots.
Butter a 9 x 13-inch pan. Using 1 box honey graham crackers, line pan with crackers. Mix pudding and milk together. Add Cool Whip and stir. Spread pudding, then crackers, then pudding and crackers. Top with can of chocolate icing or your favorite icing recipe. Let set at least 24 hours.
Melt butter or margarine in 1 or 1 1/2-quart baking dish in oven or microwave. Meanwhile, mix together flour, sugar, baking powder and salt. Stir in the milk and mix until batter is smooth. Pour this mixture over melted butter in baking dish. Sprinkle the fruit on top. Bake in preheated 350° oven for 40 to 45 minutes or until lightly browned. Serve warm with whipped cream. (Can be doubled.)
In a 13 x 9-inch pan, pour in the melted margarine. Add over the top of the margarine the graham cracker crumbs; do not mix. The coconut is then added followed by a layer of chocolate chips, etc., until all 7 ingredients are layered in the pan. Bake for 30 minutes. Cool and cut into bars.
Mix sugar, salt, shortening, milk and sour cream. Add flour and baking powder. Drop by teaspoons. Bake at 450° on greased cookie sheet 10 to 12 minutes.
Dissolve yeast in water. Mix butter, sugar and egg; add yeast mixture. Stir in flour gradually. Mix well. Fill desired number of muffin tins about half full. Bake at 425° for 20 minutes. Cover tightly and refrigerate unused portion.
Saute onions and garlic in butter until browned. Mix eggs with potatoes; sift together flour, baking powder and salt and add to potatoes and eggs. Stir in the onions and the butter in which they were cooked. Blend well. Pour into a well-greased one-quart casserole dish and bake in a preheated 350° oven for about one hour. Edges of kugel should be brown and crisp. Makes 6 servings. Top with sour cream.
In a skillet on medium heat, melt 1 teaspoon bacon grease and 1 teaspoon butter. Place apples in skillet and sprinkle with remaining ingredients. Cover with lid and cook slowly until tender. Remove lid and cook out the water.
Cream sugar and eggs; add oil, then rest of ingredients. Bake 1 hour at 325°. Grease and flour pans. Fill about 3/4 full.
Drain pineapple (reserve juice) to make 1 cup. Add water, if needed. Add pineapple juice to cake mix and eggs and oil if called for. Beat. Pour into greased 9 x 13-inch pan. Bake until done at 350° for 30 to 35 minutes.
Place sweet potatoes in an ungreased 1 1/2-quart baking dish. Combine remaining ingredients. Pour over the potatoes. Bake, uncovered, at 350° for 45 minutes or until heated through. Makes 8 to 10 servings.
Blend in a saucepan sugar, cocoa, shortening and milk. Boil about 1 minute. Stir in vanilla, then add rest of the ingredients. Drop on wax paper and let cool. Makes 4 to 5 dozen.
In heavy saucepan, cook onions and garlic in butter and olive oil. When limp but not brown, add beef and cook, stirring frequently, until well done. Add wine; cover tightly and steam for 5 minutes. Add basil, tomato paste, puree and juice. Add green pepper, celery, pepper and nutmeg; cook for 10 minutes. Boil lasagna in water for 15 minutes. Plunge in cold water for ease in handling, then drain.
Mix first three ingredients. Add fruit cocktail and oranges. Fold in Cool Whip. Chill in refrigerator. Serve on lettuce.
Mix first 5 ingredients together and put into baking dish. Stir in fruit. Bake at 350° about 1 hour.
Layer all ingredients, then put Miracle Whip on top. Drain water off and stir. (Let set overnight.)
Dip eggplant in beaten eggs and roll in bread crumbs. Brown in skillet with oil. Saute onions and mushrooms; drain off fat. Mix brown sugar and tomato sauce and pour over onions and mushrooms. Simmer 10 minutes. Layer eggplant and cheese in casserole dish. Pour sauce over layers. Top with grated Mozzarella; sprinkle with Parmesan. Bake at 350° for 30 minutes.
Mix all ingredients together. Make balls. Roll in flour. Brown. Pour over 1 can consomme. Simmer 1/2 hour.
Sift all dry ingredients thoroughly together. Blend in oil. Add enough milk to make a stiff dough. Roll out in thin rectangle. Spread sausage and roll up lengthwise. Chill dough. Slice and bake at 350° for 15 to 20 minutes.
Brown beef and onions; drain. Add rest of ingredients. Cook in oven until thick. Bake at 375° for approximately 40 minutes.
Remove corn from cob. Put in kettle with other ingredients. Boil 5 minutes. Cool, put into bags and freeze.
1) Rinse hands in vinegar and water after they have been in wash water or any soapy water and they will keep soft and pliable.
Drain vegetables. Heat with soup and 2 cans water. Add cheese and heat until cheese is melted.
Mix salmon, corn meal, flour and egg together and make into patties. Fry in oil until brown.
Put peanuts, sugar and corn syrup in glass dish. Cook 4 minutes in microwave on High. Stir well. Add pecans. Cook 4 more minutes, adding vanilla and oleo. Cook 1 minute, then add baking soda. Pour on buttered cookie sheet. Let stand until cools. Break into pieces.
Soften yeast in lukewarm water. Scald buttermilk in top of double boiler. Add sugar, salt, soda and melted shortening. Cool to lukewarm. Add softened yeast and 1/2 the flour, beating well. Add enough flour to make a soft dough. Turn out on lightly floured board and knead until satiny. Shape into small round biscuits and place in a greased pan or roll out 1/2-inch thick; cut with biscuit cutter. Brush each with melted butter. Cover and let rise until double in bulk, about 1 1/2 hours. Bake at 400° for 15 to 20 minutes.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 cups. Add to gelatin, stirring until slightly thickened with the consistency of unbeaten egg whites. Remove any remaining ice. Stir in 2 3/4 cups of the whipped topping with wire whisk until smooth. Spoon into 8 individual dessert dishes. Refrigerate 2 hours or until firm. Garnish with remaining whipped topping. Makes 8 servings.
Cook apples in cider or water until soft. Strain pulp. To each cup of pulp add 1/2 c. of sugar. Stir in remaining ingredients. Cook over low heat, stirring constantly, until mixture sheets from spoon. Pour into hot, sterilized jars. Store in a cool dry place.
Melt margarine. Put marshmallows in the margarine and stir constantly. Have popcorn already popped. When marshmallow is melted, mix in popcorn and make into balls.
In a large mixing bowl, combine dry cake mix, whipped topping, egg, lemon juice and lemon peel; stir to mix well but do not overmix. Drop dough by teaspoonfuls into confectioners sugar, turning to coat well.
Boil and peel sweet potatoes. Stir in remaining ingredients. Bake in shallow baking dish for 30 minutes in preheated oven at 350°. Serve piping hot.
In a small bowl combine cranberries and powdered sugar. Set aside. Stir together flour, sugar, baking powder and salt. Make a well in the center. Combine the egg, milk and oil and add all at once to flour mixture. Stir just until moistened. Fold in cranberries. Grease muffin cups; fill 2/3 full. Bake in 400° oven for 20 to 25 minutes. Makes 12 muffins.
Heat oven to 350°. Grease bottom only of 9 x 5-inch or 8 x 4-inch loaf pan. In large bowl, beat sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to banana mixture; stir just until dry ingredients are moistened. Pour into greased pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove. Cool completely on wire rack. Wrap tightly and store in refrigerator. Makes 1 (16 slice) loaf.
Melt in the microwave the cheeses and butter. In a separate bowl, beat egg whites until they are stiff. Stir together all ingredients. Spread cheese mixture on bread slices; cut in quarters. Heat in a hot oven at 350° until tops are slightly browned.
Mix chicken, soup, rice, mayonnaise and onion together; place in casserole dish. Brown butter, cornflakes and almonds in skillet. Sprinkle over casserole mixture. Bake at 350° until bubbling hot.
Sprinkle jello over fruit. Mix well. Add cottage cheese and mix together. Add chopped nuts and Cool Whip. Mix well. Chill 2 hours.
Cream sugar, lard and egg together. Add 1 cup raisin juice. Add flour, soda and cinnamon. Fold in raisins and nuts. Bake at 350° for 45 minutes. Serve warm with butter.
Melt butter in hot skillet. Add meat and sear quickly (without burning). Add onions and fry for 5 minutes. Add celery, salt, pepper and hot water. Cover and cook for 10 minutes. Add bean sprouts. Mix thoroughly and heat to a boiling point. Add the flavor and thickening ingredients and cook for 20 minutes or until meat is done. Serve with white rice and the Chinese noodles. Makes 4 large servings.
Mix rhubarb, juices, orange and lemon in 3-quart casserole; microwave on High 5 minutes, stirring twice or until fruit is tender. Let stand 5 minutes. Stir in sugar; microwave, stirring often on High, 20 to 24 minutes or until mixture reaches 220° on instant read thermometer (or sheets from spoon). Stir in nuts. Cool to room temperature.
Prepare noodles according to package directions; drain. Saute mushrooms, green pepper and onion in oleo until tender. Add soup, milk and cheese. Stir until cheese melts. Combine noodles, cheese mixture, chicken and salt. Pour into 2 1/2-quart casserole. Top with crushed croutons. Bake at 350° for 30 to 35 minutes. Make 6 to 8 servings.
Cook sausage and ground beef until brown. Drain well. In Dutch oven combine beans, tomatoes, water, onion, bay leaf, seasoned salt, garlic salt, thyme, black pepper and meat mixture. Bring to a boil. Cover and simmer over low heat, stirring often. Cook 1 hour. Add potatoes and green pepper. Cover and cook for 15 to 20 minutes, until potatoes are tender. Remove bay leaf before serving. Serves 8.
Preheat oven to 450°. Grease 13 x 9-inch glass baking dish. Cut off and discard ends from zucchini. Slice each zucchini in half lengthwise, then in half again, forming 12 spears. Combine dry ingredients. In shallow bowl, combine egg and milk. Roll zucchini in cornmeal mixture. Dip into egg mixture, then again in cornmeal mixture to coat thoroughly. Place in prepared dish. Drizzle with oleo. Bake 15 minutes or until tender. Serves 6.
*You may prefer fresh potatoes, cubed and parboiled (4 to 5).
Spread bread with butter or margarine and jam. Cut into squares and place in a buttered baking dish. Combine eggs, sugar and salt. Add scalded milk gradually, stirring constantly and blending well. Pour mixture over bread. Set dish in pan of hot water, and bake in a moderate oven for about 1 hour or until pudding is set.
Mix the ingredients in large bowl. Place in meat loaf pan; lay strips of bacon on top, if desired. Bake at 350° for 1 1/4 hours approximately. Serve with parsley potatoes and applesauce.
Mix first 8 ingredients together. Butter the bottom of a 9 x 13-inch baking dish. Place 4 fillo leaves on top. Sprinkle with butter. Turn fillo at edges toward the rim of the pan. Bake in preheated 375° oven for 30 minutes or until golden brown.
Grease large Pyrex baking dish. Spread thawed broccoli in bottom of dish. Mix cheese soup and sour cream. Spread over broccoli. Season to taste (salt and pepper). Crush one tube package of Ritz crackers and scatter on top of casserole. Pour one stick of melted butter on top. Bake at 350° for 35 to 40 minutes.
In large bowl, wash and chop spinach & onion. Add salt, pepper, cumin & lemon juice to taste. Sprinkle with oil and mix. If not ready to use, do not add oil and lemon juice. It will get soggy. Heat oven to 400°. Shape bread dough into balls, 6-8 inch diameter circles. Fill with spinach mix and fold dough into a triangle. Spray or put a little oil in a 2 inch deep jelly roll pan. Heat pan in oven, then place 4-5 spinach pies on pan. Bake on bottom rack until bottom of pie is golden brown. Remove tray to top rack to brown. Remove from tray and brush lightly with leftover juice of spinach mix. Makes 9 pies.
Cut sugar and peanut butter until well blended. Crumble half of mixture into baked pie shell. To make filling, combine cornstarch, sugar and salt. Gradually stir in scalded milk (use double boiler). Beat egg yolks. Slowly stir into milk mixture. Cook, stirring until thick. Stir in oleo and vanilla. Cool, pour over peanut butter mixture. Beat egg whites, add sugar, spread peanut butter mixture on top of meringue. Bake in 350° oven until light brown.
Beat margarine and cream cheese until fluffy in a bowl. Combine flour, equal and salt and add to creamed mixture. Refrigerate until dough is firm, about 3 hours. Roll dough on lightly floured surface to about 1/8 inch thickness. Cut into rounds. Place rounded 1/2 tsp. fruit into center of each round of dough. Fold rounds in half and crimp edges with tines of fork. Pierce top of each cookie with the tip of a sharp knife. Bake on greased cookie sheet at 350 degrees about 10 minutes or until lightly browned. Cool on wire rack. Yield: 3 doz.
Beat eggs. Stir in milk. Add dry ingredients, oil and corn. Drop by spoonfuls into hot oil and fry (375°). Drain. Makes 12 to 15 small fritters.
Mix the first 3 ingredients together. After completely dissolved, add Cool Whip. Pour into bowl or casserole dish. Refrigerate for about 1 hour. Cut up and serve.
Mix together margarine, eggs, flour, sugar and vanilla (very thick batter). Spread into ungreased cookie sheet pan. Spoon cherry pie filling onto batter. Bake at 350° until done, about 40 minutes.
Mix together and put in casserole. Cover with topping. Bake at 300° for 30-40 minutes or until brown and crisp.
Beat egg whites and set aside. Cream margarine and Crisco. Add sugar and egg yolks. (Do not use light margarine.) Add alternately with flour, soda and buttermilk. Add vanilla, pecans and coconut. Blend in egg whites. Bake in three 9-inch pans at 350° until done. Cool and frost.
Mix sugar and margarine well. Add flour and Hershey's syrup. Put in a 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. For icing, use 9 Hershey bars.
Dissolve orange Jell-O in 2 cups hot water. Add 2 cups orange juice. Cool until it starts to jell. Fold in the stiffly beaten whipping cream. Break one store bought angel food cake in small bits. Put one layer on bottom of 9 x 13-inch pan. Add layer of orange, another of cake and top with more orange. Refrigerate.
Combine sweet potatoes, 1/4 cup oleo, sugar, salt, milk, eggs, cinnamon and nutmeg, beating well. Turn into greased 2-quart casserole. Dot with 2 tablespoons oleo and top with marshmallows. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Mix Wheaties and eggs together, wetting all of the Wheaties. Add pepper. Pour the margarine in skillet. Add Wheaties and eggs; cook and scramble over low fire and slow. Don't overcook. Strawberry jam can be added on top after serving.
Combine cookie crumbs and melted butter in bowl; mix well. Spread evenly in buttered 9 x 13-inch dish. Pat evenly and firmly. Spread ice cream over top. Sprinkle with peanuts. Spread Cool Whip over peanuts. Cover and freeze.
Bring all ingredients, except strawberries, to a boil on top of stove. Add strawberries and heat for 2 minutes more. Pour into baked pie crust and refrigerate until set. You may serve with Cool Whip or ice cream.
Pour boiling water over the flour and sugar and beat together (it must be boiling water). Beat the egg whites with the vanilla and baking powder until stiff. Then mix this with the flour mixture. Put into a greased and floured pan and bake at 375° for 30 minutes. When cool, cut into squares and roll in the powdered sugar icing, then roll in peanuts.
Mix together all of the ingredients, except the diced bacon. Sprinkle the bacon over the bottom of a 1 1/2-quart buttered casserole. Top the bacon with the meat and vegetable mixture. Bake in a 350° oven for 1 hour.
Bake cake as directed on box. Puncture cake with fork. Pour coconut cream over cake. Spread on Cool Whip. Sprinkle with dry coconut. Refrigerate.
In large mixing bowl, measure sugar and flour. In a saucepan, bring to full boil water, butter and cocoa; remove. Pour over sugar and flour mixture. Mix well and add other ingredients. Pour into a greased and floured pan. Bake at 400° for 25 to 30 minutes.
Cut cantaloupe and honeydew melons in half and remove seeds. With scoop, form balls with all 3 melons working around the seeds in watermelon. Put melon balls and blueberries in bowl and chill. In small saucepan, mix sugar and water. Bring to a boil, reduce heat and simmer for 5 minutes. Add lime rind and let cool at room temperature. Stir in lime juice and rum. Pour over melon balls and berries. Chill, covered, for several hours.
Dissolve 1 package jello in hot water. Add cold water and pour into a pan at least 8 x 12-inch. Refrigerate until firm. In a small bowl, soften gelatin in cold water. Heat skim milk but do not boil. Add milk to gelatin and stir in cheese, vanilla and Equal. Blend until creamy. Place on top of firm raspberry layer and refrigerate to set. Cook 1 pint blueberries in 2 cups water just until soft. Stir in raspberry jello until dissolved. Add cold water. Cool and pour on top of cheese layer. Refrigerate until firm. Makes 12 to 24 servings (1/12 equals 88 calories, 1/24 equals 44 calories with Equal).
Bake, uncovered, at 350° for 20 to 25 minutes.
In a bowl, mix all ingredients, except the cheese. Blend well until creamy. Form into 1-inch balls and roll in grated cheese. Refrigerate until ready to serve.
Place broccoli in casserole dish. Spread chicken over top. Mix remaining ingredients and pour over chicken. Put stuffing crumbs on top. Bake at 350° for 30 minutes.
Melt grape jelly, mix in other ingredients. Simmer and add mini wieners.
Mix evaporated milk, sugar and salt in a saucepan over low heat. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate pieces, vanilla and chopped nuts. Stir 1 to 2 minutes until marshmallows melt. Pour into a buttered 9-inch pan.
Prepare Dream Whip according to package directions with milk. Add softened cream cheese and confectioners sugar. Whip well. Add sliced strawberries and pour in baked pie shell. Makes 2 pies.
Combine all in 1 1/2-quart casserole dish. Bake 1 hour at 350°.
Mix the first 5 ingredients together. Bring to a boil; continue to cook 3 minutes, stirring to prevent sticking. Remove from heat and cool slightly. Add confectioners sugar (may need slightly more) to make of spreading consistency. Mix in vanilla and nuts.
Combine beef, bread crumbs, eggs and steak sauce. Mix and shape into balls. Combine Prime Choice, sugar and butter with meat balls in a skillet. Simmer, covered, until done.
In a large pot over medium heat in hot salad oil, cook onions and garlic about 10 minutes. Add remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer for about 2 hours. Discard bay leaves. Ladle into freezer containers. Refrigerate until chilled. Freeze.
Mix in bowl the flour, sugar, salt, soda and baking powder. In second bowl, mix the egg, orange juice, rind and melted butter. Mix first bowl with second bowl. Add 2 tablespoons hot water, chopped pecans and halved cranberries. Put in greased loaf pan and bake at 350° for 1 hour and 10 minutes. Remove immediately from pan and wrap in wax paper. Refrigerate. Remove the wax paper and wrap in foil for storage. Can be frozen or kept in the refrigerator.
Drain pineapple, reserving 1/3 cup juice. In a bowl combine the pineapple, spinach, chicken, bean sprouts and water chestnuts. In screw-top jar, combine the reserved pineapple juice, oil, sugar, soy sauce, lemon juice and pepper. Shake well. Pour over salad; toss. Sprinkle with sesame seed. Serves 4.
Sprinkle salt over sliced vegetables. Mix. Empty tray of ice cubes in center of vegetables. Let stand for 1 hour. Combine sugar, spices and vinegar. Heat to boiling. Drain vegetables thoroughly. Pour hot syrup over them. Heat over low temperature to scalding. Do not allow mixture to boil. Stir frequently to prevent scorching. Ladle into hot sterilized jars. Seal at once. Process in boiling water bath for 5 minutes. Makes 5 1/2 pints.
Mix together shortening, egg, sugar and molasses. Sift dry ingredients together. Mix and form into balls the size of walnuts. Roll in sugar and place on cookie sheet. Bake at 375° for 10 to 12 minutes.
Cream together butter and sugar. Add eggs. Add oatmeal, raisins, nuts, coconut and sour milk. Sift together flour, soda and cinnamon and add. Drop on greased cookie sheet. Bake at 325° to 350°; check for doneness.
Cook broccoli according to package directions. Drain well; set aside. In same saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper. Add milk, garlic and onion. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add cream cheese; stir until melted. Stir in broccoli.
Mix thoroughly. Bake in a tube pan at 325° for 1 hour. Does not need an icing.
Clean and cut bell peppers and frying peppers in bite-size chunks. Also cut onions in bite-size chunks. Clean and slice each mushroom in thin slices. Clean celery stalks; cut each stalk crosswise in 1/8-inch slices. In a hot pot add 4 tablespoons cooking oil, a bit of butter and crushed garlic. Saute celery, onions and mushrooms until tender, stirring occasionally. Lower fire; add peppers and saute for 3 to 4 minutes more. Remove pot from fire and set aside. Cook pasta until tender, but firm. Drain and mix with peppers, etc., in a foil tin. Garnish each serving with tomato wedges and a bit of chopped parsley. Add salt and pepper to taste.
Heat wok. Add oil; allow oil to heat. Add pork; saute for 30 seconds. Add bean sprouts and scallions; cook about 1 minute. Add vinegar and dash of salt. Serve over rice.
Sift together flour, salt and soda. Cream butter and brown sugar. Add egg and egg yolk. Blend in vanilla. Add dry ingredients gradually; mix thoroughly. Arrange pecan halves in groups of 3 or 5 on greased cookie sheet to resemble head and legs of turtle. Mold dough into balls; dip bottoms into unbeaten egg white and press lightly into nuts. Bake at 350° for 10 to 12 minutes. Cool and frost generously.
Put vegetables in large bowl. Cover completely with dressing made of remaining ingredients, mixing well. Refrigerate several hours to blend flavors.
Mix dry ingredients with oil. Blend well. Dip chicken pieces. Place in a shallow baking dish; bake, uncovered, for 1 hour at 350°.