HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring for 2 minutes. Add beans, salt and pepper. Cook, stirring 3 minutes. Add cashews and cook 1 minute. Contains 210 calories per serving.
Preheat oven to 350°. Cook macaroni and drain. Melt 3 tablespoons butter. Blend in flour, salt and pepper. Add milk. Cook and stir until thick and bubbly. Add cheese and stir until melted. Put macaroni, diced ham and cheese mixture into a casserole dish. Melt 2 tablespoons butter and add to Ritz crackers. Spread cracker mixture on top. Bake 20 to 30 minutes, uncovered.
Combine crumbs and 2 tablespoons of the margarine; set aside. Add onion to remaining margarine. Saute over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 1/2-quart baking dish. Sprinkle with crumb mixture. Bake in a 350° oven about 20 minutes or until bubbly and crumbs are golden brown. Yields 8 servings. Contains 220 calories per serving.
Preheat oven to 350°. Boil onions, squash, salt and pepper in cooker until tender; drain. Put squash in casserole dish. Now put 1 to 2 layers of squash, butter, cream of mushroom soup, cheese and bread stuffing. Top with bread stuffing and then cheese. Bake at 350° for 20 minutes or until bubbling and golden brown.
Allow cream cheese to soften at room temperature. Add one egg at a time. Gradually add sugar. Add vanilla. Fold in sour cream. Pour in crust. Bake at 350° for 1/2 hour. Turn oven off and leave for 1 hour. Refrigerate cake after it cools.
Mix together sugar, milk and eggs. Melt Crisco; add to the first. Add flour, salt, baking powder and nutmeg. Combine the liquid and dry mix. Stir until smooth. Drop by teaspoon in fryer; fry until brown at 365° for 3 to 5 minutes.
Mix catsup, sugar and bourbon. Put in the wieners, and simmer several hours. This is ideal for a crock pot. Serve hot.
Cook noodles until done. Drain. In skillet, brown meat and add onion and pepper and cook until done. In a large baking dish, add noodles, meat mixture and remaining ingredients, reserving 1 cup cheese for top. Mix well. Add cheese on top and bake 20 to 30 minutes at 350°. Recipe may be halved.
Barely blend the ingredients. Do not overmix! That's the secret to these pancakes. Cook on griddle around 400°.
Mix sugar and cocoa together. Add eggs and pinch of salt. Mix well. Add margarine and milk. Pour into uncooked pie shell. Start oven at 425°. Bake 10 minutes. Turn oven down to 400° and bake 15 to 20 minutes.
Combine sugar, flour, salt, cloves, cinnamon and red pepper. Stir with fork to mix. Coat 1/3 of tomato slices at a time with the sugar mixture. Spread slices evenly over dough in pie pan. Sprinkle with raisins and top with remaining sugar mixture. Drizzle with vinegar and dot with butter. Roll out remaining dough; cover filling with pastry. Crimp edges and cut 2 or 3 small vents in top crust. Bake at 425° for 40 minutes or until crust is golden and juices bubble around edges.
Brown hot sausage with the chopped garlic or garlic powder, chopped onion and chopped bell pepper. Add 2 cups hash browns. Season with 1 teaspoon cumin and salt and pepper to taste. Add dashes of hot sauce. Simmer. Beat together the eggs, scrambled with 1/4 cup of water, salt and pepper. Just before done, add 1 cup or more of cheese. Stuff hot flour tortillas.
Mix all together and bake at 350° on a cookie sheet pan. Ice while warm. Bake for 30 minutes.
Dissolve lemon gelatin in 1 cup boiling water. Chill until slightly thickened. Beat until light and fluffy. Fold in whipped cream. Add cottage cheese. Pour into 10 individual molds to partly fill them. Dissolve lime flavored gelatin in boiling water. Add pineapple juice. Chill until slightly thickened. Add pineapple. Pour onto lemon layer, filling molds. Chill until firm. Makes 8-10 servings.
Mix cake mix, brown sugar, melted oleo, eggs and water. Add pecans and chocolate chips. Mix all and bake at 350° for 30 to 35 minutes.
Mix together. Roll out. Use cookie cutters. Bake at 375° for 10 to 12 minutes.
Mix lemon juice with milk. Add pineapple. Fold in Cool Whip and nuts. Pour into crust and chill.
Combine pudding and milk and beat until thick. Fold in Cool Whip. Layer bottom of a 9 x 13-inch pan with graham crackers. Add layer of pudding mix. Continue adding layers of graham crackers and pudding mix, but stop with graham crackers on top. Bring cocoa, evaporated milk and sugar to a boil, stirring constantly. Let cool for 1 minute, then add margarine and vanilla flavoring. Pour over cake. Refrigerate overnight before serving.
In large skillet, brown beef, breaking up with spoon. Drain off fat. Add onion and green pepper, saute until tender. Stir in tomatoes (chopped if necessary), corn, chili powder, salt, pepper and cumin. Simmer, uncovered 15 minutes, until thickened.
Brown meat; drain and add soup and water. Put into baking dish deep pie pan. Cover with biscuits and bake in hot oven at 350° until biscuits are done.
Cook macaroni. In large bowl, add macaroni, chopped tomatoes and olives. In separate bowl, put mayonnaise. Here's the secret: Grate on small side of cheese grater, juice from one onion into mayonnaise. Add garlic and salt and pepper to taste. Mix dressing with macaroni, tomato and olive mixture. Top with grated cheese and chill.
Cook roast, salt and pepper in water, covering meat, about 1/2 hour. Add potatoes, onions and carrots. Cook another 15 minutes. Add mushroom soup and onion soup. Cook about 30 minutes or until juices are thick.
Cook until meat is not red and onion and pepper are soft. Salt and pepper to taste. Add olives (with juice) and tomatoes. Cook noodles according to directions. Mix and put into casserole. When ready to use, top with soup and grated Cheddar cheese. Bake at 325° until bubbly and cheese slightly browned. This freezes well before adding soup.
Butter a 10 x 6 x 2-inch baking dish. Put in 4 cups of sliced apples. Sprinkle with cinnamon, salt and water. Rub together the flour, sugar and butter. Drop mixture over apples. Bake 40 minutes at 350°. Serve warm with cream, if desired.
Dry bread in slow oven for about 45 minutes, stirring occasionally. Remove from oven and let cool. Stir in seasonings and oil. Lightly toss the cubes. Store in airtight container. Label and store in cool, dry place. Use within 4 months. Makes 12 cups.
Cream together cream cheese and sugar. Fold in cool whip and pineapple. Pour into graham cracker crust and chill.
Whip egg whites; add sugar. Break up almond paste and add to egg mixture. Beat well. Refrigerate overnight. Grease and flour cookie sheets. Make small balls; roll in nuts (do not flatten). Bake at 350° for 15 to 20 minutes.
Dissolve Jell-O in water. Stir in strawberries, pineapple and nuts. Place 1/2 Jell-O mixture in a baking dish and let set until firm. Mix sour cream and bananas and spread over firm mixture. Gently spoon the remaining Jell-O evenly over smoothed sour cream mixture and let set until firm. To serve, cut into squares and place on lettuce.
Preheat oven to 350°. Cut the ham into slices. Distribute the ham in a roasting pan. Mix the rest of the ingredients in a bowl and pour over the ham. Cover the roasting pan and heat in the oven for 40 minutes. Rotate the ham slices and heat for 35 more minutes. Serve hot in the pan with juices.
Press cream cheese in 9 x 13-inch pan. Top with Skyline chili, followed by cheese. Bake in 350° oven for 20 minutes. Dip with tortilla chips.
In a large skillet, brown sausage on all sides. Drain. Add remaining ingredients. Cover and cook over low heat 20 minutes until potatoes are tender. Makes 4 servings. Has 680 calories per serving.
Place fish in 9 x 13-inch baking dish. Spread soup over fish. Melt oleo and add crushed crackers and clams with juice. Spread over fish and soup mixture. Sprinkle with parsley flakes and paprika. Bake at 350° for 30 to 35 minutes.
Brown onion and garlic. Remove garlic before adding other ingredients. Add meat and brown slightly. Add beans, tomatoes and seasonings. Simmer on top of stove until thickened.
Combine all ingredients, except ginger ale. Chill by adding plastic bag filled with ice cubes. Add ginger ale just before serving. Serves 30 to 35.
Put sugar, Karo, milk, salt and chocolate in saucepan; stir to dissolve. Bring slowly to the boiling point, stirring occasionally. Cook, after it boils, without stirring to a soft ball stage when tried in cold water. Add butter, vanilla and nuts (pecans or almonds). Cool slightly. Beat until candy begins to lose its gloss. Pour into a buttered sheet pan; cool and cut in squares.
Heat oil in large skillet. Add onion and garlic; cook and stir until tender but not browned. Stir in beans, tomatoes, water and oregano. Bring to boil. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Makes 4 servings.
Place grated cabbage in mixing bowl; sprinkle sugar over top. Cover bowl and place in refrigerator for at least 1 hour before serving. When ready to serve, take from refrigerator and mix in mayonnaise, stirring well to mix sugar and mayonnaise. Place in serving dish and serve.
Cook the sugar and milk to the soft ball stage (236°). Add the marshmallows, peanut butter and vanilla; mix well. If big marshmallows are used, mix until dissolved. Pour into a buttered pan (9-inch square). Cool and cut in about 40 pieces. Makes about 1 1/2 pounds.
In medium skillet, combine the first 6 spiced apple ingredients. Bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples. Simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast. Yields 8 to 10 servings.
Mix Ranch dressing packet, oil, garlic salt and dill weed in large bowl. Add crackers and mix until mostly absorbed. Pour onto cookie sheet and bake in 250° oven for 5 minutes.
Mix first 6 ingredients. Fold in beaten egg whites. Bake for 1/2 hour at 350°.
Boil slowly sugar, water and milk. After it starts to boil real hard when stirring, add the pecans. Cook until soft ball stage. Add vanilla or almond flavoring and remove from heat. Stir for a few minutes and then drop by spoonful on wax paper.
Preheat oven to 350°. Mix all ingredients in order given. Place by rounded teaspoonfuls on ungreased cookie sheets. Bake for 9 to 10 minutes.
Fry bacon until crisp. Add onion and pepper; cook until tender. Blend in flour and seasonings. Add tomatoes and cook until thick, stirring constantly. Add rice and shrimp or crabmeat. Serves 6.
In a large bowl, thoroughly mix 2 1/2 cups flour with the sugar, salt and undissolved dry yeast. Combine milk, water and 3 tablespoons margarine in a saucepan. Heat over low heat until liquids are very warm; the margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cheese and enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Break up broccoli and cauliflower into a large bowl. Cut up carrots, cucumbers and olives into small pieces and add to bowl. Cut up cheeses into small blocks and add to bowl. Refrigerate mixture.
Fry bacon in six quart pan. Remove bacon (set aside) and pour chopped onion and garlic into hot grease. Cook until onion is clear. Sprinkle flour into grease and stir until mixture is brown. Pour in peas and add the bacon. Give it a dash of salt and pepper and cook on low heat for about 1 hour. Season to taste.
Stir shortening to soften. Gradually add sugar and cream thoroughly. Add vanilla. Add eggs, one at a time, beating well after each. Sift together dry ingredients. Add to creamed mixture alternately with milk, beating after each addition. Pour into paper bake cups in muffin pans (1/2 full). Bake at 375° about 20 minutes or until done.
Preheat oven to 350°. Grease muffin cups or use paper or foil baking cups. Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl. Beat eggs and sour cream with whisk or fork in a small bowl. When smooth, stir in jalapeno. Pour over flour mixture. Fold in with a rubber spatula until well mixed. Batter will be very stiff. Scoop batter into muffin cups. Bake for 20 to 25 minutes or until firm to the touch in the center. Let cool 5 minutes in pan before turning onto a rack to cool. Serve at any temperature. Makes 12 regular muffins.
Core head of cabbage well. Parboil in large pot of water. Separate leaves. Remove hard vein without cutting through the leaf. Cabbage leaves should be flimsy (cooked enough) so that when filled, they do not crack.
Combine sugar, milk, butter and cocoa. Boil for 1 minute. Remove from heat. Mix in rest of ingredients. Drop onto waxed paper with teaspoon. Makes 30 cookies. Refrigerate 1 hour.
Mix all ingredients. Spread in ungreased 9 x 5 x 3-inch loaf pan. Cook in 375° oven until done, about 1 hour and 15 minutes.
Heat oven to 350°. Brown beef and drain. In ungreased 12 x 8-inch baking dish, evenly layer potatoes. Spoon ground beef over potatoes. Spoon vegetable soup evenly over top. Cover with foil. Bake at 350° for 1 hour. Uncover; sprinkle with cheese and bake an additional 5 minutes. Serves 4.
Mix until crumbly the peanut butter and powdered sugar. Save some of this mixture for the top of the pie. Sprinkle crumb mixture in bottom of crust. Cover with cooled vanilla pudding. Top with Cool Whip. Sprinkle rest of crumb mixture on top, and chill.
Combine all ingredients in large bowl. Mix with hands. Shape into small balls. Place on greased cookie sheet. Bake in 350° oven 15 to 20 minutes until golden brown.
Cool boiled chicken. Pull meat from bones. Put meat back into broth. Add rest of ingredients. Cook 45 minutes, then add bag of noodles. Cook until done. Serve.
In large bowl, put oats and stick of butter. Do not melt butter. Pour boiling water over and let stand for 20 minutes. Mix remaining ingredients with oat mixture. Mix well with mixer on medium speed. Grease and flour 9 x 13-inch cake pan. Pour batter into pan and bake at 350° for 30 to 40 minutes.
In medium saucepan, combine pineapple with juice, pudding mix, Jell-O and water. Cook over medium heat, stirring constantly, until mixture starts to boil. Remove from heat; cool completely.
Mix all ingredients together. Refrigerate for 2 hours, covered. Stir again before serving.
Cream the shortening and butter. Gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a rack. Yields one 10-inch cake.
Cut dates in small chunks. Mix with boiling water and baking soda. Let cool and set aside. Cream the sugar, Crisco, egg yolks, walnuts, raisins, candied fruit mix and add date mixture. Sift together flour and baking powder and add to date mixture. Add vanilla. Fold in stiffly beaten egg whits and add to date mixture. Spread on greased cookie sheet or loaf pans. Bake at 350° approximately 40 to 45 minutes. Cool and cut into squares or slices.
Keep unused phyllo dough covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15 x 10 x 1-inch baking pan, brushing each sheet with some margarine. Combine apples, nuts, sugar, raisins, lemon peel, lemon juice and cinnamon. Sprinkle half the nut mixture over the phyllo in pan. Top with 6 more sheets of phyllo brushed with margarine. Add remaining nut mixture. Top with remaining phyllo brushed with margarine. Trim phyllo even with edges of pan. Score into diamonds. Bake in a 350° oven for 35 to 40 minutes. Warm honey; drizzle over diamonds. Cool.
First, you beat your cream cheese until smooth and gradually beat in sugar. Blend in sour cream and vanilla. Stir in whipped topping, then stir in chocolate chips. Spoon mixture into your crust. Chill at least 2 hours.
Heat oil in 2-quart saucepan. When hot, add onion and celery. Cook over moderate heat, stirring occasionally with wooden spoon, until onions are tender, not brown. This will take 5 minutes. Add hot dogs and cook 5 minutes, stirring occasionally.
Combine sour cream, dressing mix and 1/2 of the cheese. Reserve about 1/3 of this mixture. Add cut up chicken and olives and mix. Spoon chicken mixture onto tortilla shell. Roll up and place seam side down on a 13 x 9 x 2-inch baking dish. Sprinkle with remaining cheese. Bake at 375° for 25 minutes. Spoon reserved sour cream mixture over tortillas. Serve with medium salsa spooned on top. Serves 6.
Mix chocolate wafers, pecans, cocoa powder and sugar. Stir in corn syrup and bourbon. Shape into 3/4-inch balls and roll in chocolate sprinkles. Store in refrigerator. Makes 5 dozen.
Grease a 9 x 13-inch baking pan. Mix together all ingredients and place in baking pan.
In a large mixing bowl, combine chopped onion, pork and beans, brown sugar and mustard. Stir until mixed. Pour into baking dish. Top with desired amount of bacon before cooking. Bake at 350° for 30 minutes.
Chop canned (or cooked) hamburg until it is fine. Place a layer in baking dish. Now put on a layer of macaroni. Cut cheese and layer over macaroni. Pour cream of mushroom soup over all and bake at 350° until cheese melts. A little milk may be added if it seems too dry.
Chop together apples, celery and nuts. Add dressing made of vinegar, eggs, sugar and sour cream. Let it come to a boil. When cool, mix with apples, celery and nuts.
Wash mushrooms in salt water. Fry sausage in skillet; add salt, onion and a dash of garlic. Cut up mushroom stems and fry along with sausage; add cheese. Stuff mushrooms with filling ingredients; bake 12 to 15 minutes in a 350° oven.
Put all ingredients in a large bowl, but adding soda to the cup of hot water before putting in large bowl. I don't make mixture real stiff so I chill it, then take out of fridge only what I roll out each time.	Cookies are moist and soft.
Brown sausage. Add celery and onion; saute briefly. Drain excess fat. Add remaining ingredients. Bake at 350° for 45 minutes to an hour.
Brown beef; add remaining ingredients and cook slowly for 1/2 hour or until thickened. Cook 4 pounds spaghetti as directed on box.
In large bowl, beat eggs until creamy. Add milk, sugar, vanilla and cinnamon. Beat mixture until sugar is dissolved. Stir in crumbled biscuits until well moistened. Turn mixture into lightly buttered 3-quart baking dish. Bake at 325° for 25 to 35 minutes or until top is brown and mixture is set. Serve with heavy cream, whipped cream or plain. Makes about 8 to 10 servings.
Heat skillet to 370°. Stir up ingredients lightly. Drop in skillet; cook. Can freeze and then drop in toaster to heat.
Preheat oven to 350°. In a bowl combine meat, egg, onion and pepper. Mix to blend. Shape into small balls. Place meatballs in a greased 8-inch square pan. Spoon cottage cheese around meatballs and spoon sauce over all. Sprinkle with Mozzarella cheese. Bake 45 minutes.
Combine and pour into greased casserole pan and bake 40 minutes at 350 degrees.
Wash and drain spinach (small leaves). Fry bacon and drain. Add scallions, pepper, sugar, vinegar and water. Pour boiling mixture over spinach. Add eggs and bacon. Toss well. Serves 6 to 8.
Cream first 3 ingredients until fluffy. Add eggs and mix well. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in flavorings. Spoon into 10-inch greased Bundt pan. Bake at 325° for 1 1/2 hours or until cake tests done.
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell; bake at 350° for 50 to 55 minutes or until knife inserted comes out clean.
Heat oven to 350°. Grease a large baking sheet. In medium bowl, blend ketchup, honey and mustard. Remove 1/2 cup of the sauce mixture to be used later for dipping. Cover and refrigerate. Place chicken in remaining sauce mixture and using a fork, toss until coated. In medium bowl, combine cornmeal and melted butter until blended. Stir in flour, chili powder, salt and pepper. Add chicken, a few pieces at a time, tossing until coated with cornmeal mixture. Arrange nuggets in single layer on baking sheet. Bake 15 to 18 minutes until fully cooked. Cool slightly and refrigerate if packing in lunch box. Serve with dipping sauce.
Melt morsels in a double boiler. Stir in peanuts and chow mein noodles. Drop onto wax paper. Refrigerate. They harden fast.
Saute garlic in butter or olive oil for 1 minute. Add tomatoes and half the basil and saute for an additional minute. Cover and remove from the heat. In a separate large mixing bowl, add remaining basil, anchovy paste, Pesto sauce, crushed fennel seed and heavy cream. Cook pasta to degree of preference, drain and add immediately to mixing bowl. Toss pasta to gain thorough coating of ingredients. Add sauteed ingredients and shrimp and toss again. Serve immediately with a covering of fresh grated Romano cheese.
You will need Reynolds Cut Rite wax paper. In a small bowl, beat together egg and milk. Cut chicken into 1-inch pieces; dip in egg mixture. Place crushed chips on a sheet of wax paper. Dip chicken in crushed chips, turning to coat evenly. Place coated chicken in microwave safe platter; sprinkle with remaining crushed chips. Cover with wax paper. Microwave on Medium-high power until chicken is tender, 4 to 6 minutes. Serve immediately with honey. Makes 4 servings.
Place Brie in a 10-inch quiche dish. Spread chutney center outward, not quite to the edge. Cover with cooked bacon. Bake at 350° for 20 to 30 minutes or until bubbly. Serve with Bremmer wafers.
Combine the first 5 ingredients; beat. Fold in nuts. Bake in a 15 x 10-inch floured and greased pan at 350° for 25 minutes. Test; it may take a little longer.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. Pour into plate and bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minuets. Cool 5 minutes. Makes 6 to 8 servings.
Cut round steak into serving sizes. Roll meat in flour and brown in hot skillet with cooking oil in it. Transfer meat into crock-pot or roaster. If using a crock-pot, put meat and onion on bottom. Cut green peppers into strips and cover meat with it. Pour 1 can tomato soup, diluted with 3/4 can water, over peppers. Put any optional choices in crock-pot. Put on low setting for about 5 to 6 hours. Test for doneness. The meat can be roasted in an oven for about 1 hour at 350°. Test to see if it is done. Serve with rice or noodles. Increase cooking time if more meat is used.
Prepare finely chopped nuts. Mix nuts, shortening, butter, brown sugar, egg yolk and vanilla thoroughly. Stir in flour and baking powder (sifted together). Roll in balls the size of a walnut. Beat egg white slightly and dip and roll balls in the finely chopped nuts. Place 1-inch apart on greased baking sheet. Bake 5 minutes at 375°. Press thumb into top of each cookie. Return to oven for 8 minutes longer. When cool, fill with jelly, tinted frosting or a red cherry. Makes 24 cookies.
Dissolve yeast in warm water and set aside. Combine dry ingredients; cut in shortening with pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to dry ingredients and mix well.
Simmer breasts in water with onions and celery tops. Strain off broth and keep. Cool chicken and cut into chunks. Meanwhile, cook rice. Turn into greased casserole. Sprinkle rice with cheese. Cover with chicken and sprinkle with nuts. Pour over soup that was thinned with stock. Top with crackers. Bake at 350° for 30 minutes.