HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork very good and simmer for at least 1 hour, even 2. Add onions, cut up and browned. Add celery (cut up) and simmer a little longer. Add bean sprouts, mushrooms, water chestnuts and about 2 tablespoons of brown gravy sauce. Mix about 4 tablespoons of cornstarch in with water and pour into first ingredients. Serve over chow mein noodles with rice on the side. Serves 10 to 12 people.
Heat butter, Crisco and molasses in a saucepan until all melts. Pour into a large bowl of remaining ingredients. Stir until well blended. Divide in 1/4 balls. Wrap and put in refrigerator for 1 hour.
Cut round steak into thin strips. In skillet, cook and stir beef strips until no longer pink. Add soup and liquid from tomatoes. Simmer 20 to 30 minutes. Add green pepper. Simmer 15 minutes. Cut tomatoes into quarters; add to mixture and simmer 5 minutes. Add soy sauce and pepper. In small bowl, combine cornstarch and water. Stir into meat mixture. Heat and stir until mixture boils and thickens. Serve over rice or potatoes.
In casserole, microwave stew meat with beef broth and water at Low for 60 minutes. Mix in vegetables and other ingredients and continue cooking for 20 to 30 minutes, stirring gently after 15 minutes, until meat and vegetables are tender.
In a small bowl, combine picante sauce, water and tomato sauce. In a 9 x 13-inch dish, spread 1/2 cup of the combined sauce and swish around to coat the bottom. Stir 1/2 of the remaining sauce into the meat and add 3/4 cup of cheese and 1/2 can of the French fried onions. Mix thoroughly. Stuff the shells with the meat mixture and arrange in the pan. Top with remaining sauce. Bake 30 minute at 350° covered. Top with remaining cheese and onions. Bake uncovered 5 minutes or until onions are golden brown.
Layer all ingredients in order given. Do not mix. Cover with 1 cup mayonnaise. Sprinkle with Parmesan cheese a lot.
Take 3 slices buttered bread, cut 1 package Borden Chateau cheese into 1-inch squares. Place bread and cheese in layers in casserole. Beat 2 eggs and add 3 cups milk, salt and paprika. Pour over bread, salt and paprika. Bake at 350° for 1 hour.
Boil somen as directed on package. Mix sugar, oil, salt and vinegar really well. Mix somen, kamaboko, ocean salad and sauce together. Chill and serve.
Cream shortening and sugars thoroughly. Add eggs and vanilla; beat well. Mix flour, soda and salt together and add to creamed mixture; blending well. Add oats, nuts and chips. Drop by teaspoon into ungreased cookie sheet. Bake at 375° for 10 minutes. Makes about 5 dozen. (Batter is quite gooey before baking.)
Before you add cheese, remove large pieces of broccoli. Melt oleo. Add grated onion and broccoli. Cook slowly until thoroughly cooked. Add mushroom soup. Add drained chopped mushrooms. Cook until mixed. Add cheese. Cook over low heat until melted. Watch closely and stir now and then. Remove from heat. Serve with chips.
Mix first 5 ingredients. Add remaining ingredients. Toss to coat well. Cover and chill.
Combine ground beef and onion. Cook with a little oil until brown. Add corned beef, chili powder, Worcestershire sauce, water, ketchup and brown sugar. Simmer until desired consistency. Good served on hamburger rolls with slaw.
When a gelatin dessert or salad calls for 2 packages flavored gelatin, use one envelope unflavored gelatin and one envelope flavored gelatin. Fold in fruits or vegetables as usual.
Cook carrots in boiling water until half done. Drain and put in 1-quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake uncovered in a preheated 375° oven for 35 minutes. Stir occasionally. Sprinkle with almonds and serve. Makes 4 servings.
Mix all ingredients. Bake at 350° for 55 minutes in a square pan.
Quarter biscuits and dip in melted margarine. Divide bacon, cheese, onion and bell pepper 3 ways. Layer biscuits, then bacon, cheese, bell pepper and onion. Repeat. Bake in oven at 350° for 1 hour.
Blend together cream cheese, mayonnaise, dry mustard, dried onion and salt. Fold in rest of ingredients. Serve with crackers.
Cream peanut butter using 2 Tbsp. of milk from 1 cup. Add raisins, remaining milk, and crushed graham crackers. Roll into one inch balls and drop onto waxed paper. Chill.
Melt butter in saucepan over low heat. Add marshmallows and stir constantly until melted. Remove from heat and add Rice Krispies. Spread in buttered 13 x 9 x 2-inch pan.
Simmer hamburg and onions. Add rest of ingredients. Slice 1/4 pound of potatoes. Add to meat mixture and cook slowly until potatoes are done.
Brown sausage and drain. Over low heat, combine cream cheese, sausage and chiles and tomatoes until well blended. Place in small crock-pot and keep on low heat. Serve with tostados chips as a dip.
Mix all ingredients in a bowl. Place in uncooked pie shell. Bake at 300° for 40 minutes.
Cut a 2-inch circle from the center of both slices of bread. Place the margarine in a 350° frying pan. When margarine has melted, place the bread in the pan, then put 1 egg in the center of each slice of bread. When egg is slightly firm and able to be turned, turn the bread and allow to cook for about one more minute or two. Enjoy!
Fix the Velveeta and shells; stir in chicken soup. Steam broccoli and stir in sliced sausage and mix together. Bake at 325° or until good and hot!
Melt margarine. Mix ingredients well and pour into an unbaked pie shell. Bake at 350° until done.
Preheat oven to 350°. Grease standard size muffin pans. Sift flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside. Combine sugar and eggs in large bowl of electric mixer and beat at medium speed for 2 minutes. Gradually add oil in a slow steady stream, beating constantly for 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in nuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened. Do not overmix. Spoon batter into muffin pans, filling 2/3 full. Bake until lightly browned, about 25 minutes. Let stand for 10 minutes, then turn muffins out on rack to cool.
Melt butter in soup kettle. Add shallots and saute until lightly browned. Add gin and reduce by 3/4. Add rest of ingredients except cream and half and half. Simmer 30 minutes. Add cream and half and half and heat through. Do not boil.
Combine sweet potato with all ingredients and blend well. Pour into partially baked pie shell. Bake at 400° for 30 minutes or until golden brown and puffy.
In a saucepan heat together butter, oil and garlic. Let them steep for 15 minutes without letting the fat boil. Add anchovy fillets. Stir and blend the anchovies until they are dissolved, without allowing the fat to boil or brown. Prepare a dish of fresh vegetable strips to dip in the sauce. When serving, keep the sauce hot over a spirit lamp.
Sift flour and sugar into bowl. Blend butter with clean fingertips until well mixed. Pat evenly into the bottom of an 8 x 8-inch baking pan. Bake at 350° for 20 minutes.
Preheat oven to 350°. Remove giblet and neck (may be inside or at the top above the breast). Remove excess fat. Put salt, pepper and Mrs. Dash all over the body of the turkey. Loosen skin on the breast with fingers. With fingers, spread 7 tablespoons of butter under the skin on breast. Stuff cavity, if desired. Tie legs together. Rub 1 tablespoon on breast. Sprinkle with seasonings. Put in baking bag and add soup. Roast 3 1/2 hours. Check with meat thermometer to see if done. Must register 170°. Push in thickest part of thigh, not touching the meat. Cool and serve.
Place basil leaves (no stems; unwashed), garlic cloves and small amount of oil in food processor. Continue to add oil until thick and pasty and leaves are all blended. Add grated cheese. Blend slowly. Remove from food processor and mix in pine nuts or walnuts. Serve over hot linguine. Makes 3 to 4 cups. Pesto can be frozen or refrigerated.
Soak bread in milk. Beat egg whites until stiff. Mix bread and milk. Add 1/2 tsp of vanilla. Fold stiff egg whites into bread mixture and bake at 325 degrees. Bake slow. Check after about 20 minutes, then check often until done.
Mix together and put in crust. Bake 40 to 45 minutes at 375°.
Combine all ingredients, except pears, in saucepan. Simmer until smooth and blended. Place pear halves in caramel syrup. Heat, basting with syrup. Serve warm or chilled with sour cream or ice cream. Yields 4 servings.
Melt on heat slowly oil and chocolate; set aside. Combine sugar, eggs, applesauce and vanilla. In separate bowl, sift flour, baking powder, soda and salt. Add sugar mixture to dry ingredients. Add melted chocolate mixture. Beat well. Pour into 9 x 13-inch greased baking dish. Bake at 350° for 25 to 30 minutes. Cool. Mix powdered sugar, butter, cocoa and cream or milk. Spread over cooled brownies.
Blend milk and ice milk in blender at high speed until smooth. Add banana and blend for 2 or 3 seconds. Serve immediately.
Cook vegetables in 2 cups water until tender. Add salt to taste. Add milk. Then to thicken, add potato flakes.
Mix eggs (boiled and raw), sugar, mustard, oil, salt, pepper and vinegar in blender until smooth. Pour over potatoes and onion; mix.
In mixer cream eggs, cake mix, oil and mandarin oranges with juice. Bake in greased 9 x 13-inch cake pan at 350° until center pressed with finger is firm. Do not overbake.
Pour ingredients into small saucepan. Bring to a boil. Good on waffles, too.
Cook pasta according to package directions. Rinse with cold water. Drain well. Combine with remaining ingredients, mixing gently, but thoroughly. Cover and chill 4 hours or overnight. Yields 6 servings.
Combine. Cook slow over low heat. Beat with a mixer when cooked. Spread on bread. Makes about 30 round open-face sandwiches.
*May substitute 1 (10-ounce) package frozen broccoli cuts, cooked and drained.
Mix all ingredients and form into small balls. Makes approximately 200. Bake at 375° for 15 minutes on ungreased cookie sheet.
Sift together flour and sugar. Bring butter, cocoa, oil and water to rapid boil in saucepan. Pour over flour and sugar and mix well. Add remaining ingredients. Bake for 20 minutes at 400°.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, mayo and chili powder. Grease a 2 1/2-quart casserole. Put 2 handfuls of chips from extra on bottom. Put layer of meat, layer of chips and layer of cheese. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and tomatoes, if desired.
Make sauce with first 3 ingredients plus a little water. Add chicken and marinate for 1 hour. Bake 1 hour covered in 350° oven. Serve over rice if you like.
Melt 1/4 stick of margarine in each of 2 round cake pans (any size). Beat eggs until frothy. Add to beaten eggs the flour, milk, sugar, soft butter or margarine and cinnamon. Divide batter equally between the two cake pans. Bake at 400° for 20 minutes. Turn down to 350°. Bake for 10 more minutes.
Brown ground beef and drain. Place chili beans, tomato juice, chili lengths, onion and chili powder in a large pan. Add browned beef and cook until all is cooked well.
Combine all ingredients and pour into 9 x 13-inch greased pan. Top with chopped nuts and brown sugar. Bake at 350° for 40 minutes. Serve in squares topped with Reddi-Wip. Makes 12 servings or divide for smaller pieces.
Have cheese at room temperature. Mix both cheeses together. Add the nuts. Add garlic to taste. Roll in ball; sprinkle foil with chili powder and wrap ball in foil. Put in refrigerator; keep cool.
Mix all together. Bake at 350° for 40 minutes. Serve with Triscuits. Serves 12 to 16.
Put water and butter in saucepan. Bring to boil. Add flour and salt at once. Cook, stirring constantly until mixture won't stick to pan. While still hot, add eggs, one at a time. Beat after each. Drop by tablespoon on cookie sheet. Bake 15 minutes at 450°. Reduce heat to 325°. Bake 30 minutes longer. Cut open. Fill with any filling.
Beat at medium 4 minutes. Bake at 350° for 45 to 50 minutes.
Drain pineapple. Reserve syrup and add water to make 1/2 cup. Dissolve jello and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add cranberries, fruits, celery and nuts. Chill in a 5-cup ring overnight.
Combine margarine, flour, nuts, salt and sugar. Press into a 9 x 13-inch pan. Bake 15 minutes in a 350° oven. Mix the cream cheese, powdered sugar and 1 cup Cool Whip until smooth. Pour over crust while still warm. Mix milk and pudding until creamy. Pour over the cream cheese mixture. Top with remaining Cool Whip. Refrigerate.
Cream the butter; gradually add the sugar, beating until light and fluffy, then add flavoring and eggs, beating all together until light. Stir in the flour and mix to a stiff dough. The dough can be chilled at this point for easier handling.
Beat 1 egg until frothy and 1 tablespoon water. Melt butter in pan; stir a lot. Add sugar, salt, cinnamon, nutmeg and cloves. Put pecans in 1 egg white and coat well, then put them into sugar and spices; cover well. Place in pan with butter and bake at 250° until done.
Melt margarine. Mix in peanut butter and vanilla. Add sugar; mix well. Pat mixture into a 9 x 13-inch pan. Melt Hershey bar. Pour over peanut butter mixture and chill. Cut into bars and forget your diet! Taste a lot like buckeyes only easier to make.
In a small bowl, combine ingredients. Cover; refrigerate until serving time. Serve as a dip with fresh vegetables. Makes 1 3/4 cups.
Cook and stir wild rice, almonds, chives and mushrooms in butter until almonds are golden brown, about 20 minutes. Heat oven to 325°. Pour wild rice mixture into ungreased 1 1/2-quart casserole pan. Heat broth to boil. Stir into wild rice mixture. Cover and bake until all liquid is absorbed and wild rice is tender and fluffy, about 1 1/2 hours.
Spray 9 x 13-inch pan with Pam. Layer coconut then pecans. In bowl, mix cake as directed on box. Pour over coconut and pecans. In bowl, mix cream cheese, margarine and powdered sugar (will be thin). Pour over top of cake batter. Bake at 350° for 45 to 60 minutes.
Sprinkle yeast over warm water; let set for 5 to 10 minutes. Add salt and sugar and stir together. Mix first flour, egg and Crisco. Add to yeast mixture and combine with whisk or mixer. Mix second flour in with a wooden spoon. Flour the board and knead. (Dough will be sticky.) Continue to add flour (total amount of flour should be 3 to 3 1/2 cups) and knead until dough is no longer sticky. Place dough in a bowl, cover with a cloth and set in a warm place until it doubles in size. Punch down and knead for a few minutes longer. Put dough into a greased bread pan and let it raise to just above pan. Bake at 300° to 350° for 1 hour. (When thumped, bread should sound hollow.)
Heat oven to 350°. Mix thoroughly the shortening, margarine, sugars, eggs and vanilla. Mix in flour, soda and salt. Add chocolate chips and nuts if you want and mix in slowly or stir in. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 10 to 15 minutes (depending on the size of cookie). I like to make big cookies so it takes about 15 minutes or bake until light brown. Cool slightly before removing from baking sheet. Makes about 6 dozen "big size" cookies. Happy Eating!
Dice bacon and cook crisp; drain and set aside. Blend flour and bacon grease over low heat. Add buttermilk and cook until thick. Mix sugar, salt and vinegar; add. Wash, dry and chill spinach in advance. Just before serving, tear spinach into bite size pieces. Pour hot dressing over spinach and toss. Sprinkle with bacon and serve immediately. (You may substitute sour cream or plain yogurt for buttermilk.)
Put in mixing bowl and beat on medium to high for 5 to 10 minutes. Will look like whipped cream; will be thick and fluffy. Use to coat cake pans and any pan you are going to bake in.
Cut up pork into cubes and coat with flour: brown. Brown onions with pork. Add flour to dripping like making gravy. Add enough water to cover meat. Simmer for 45 minutes. Chop up chiles and tomatoes and add to meat mixture. Simmer for 2 hours.
Combine beef, bread crumbs, onion, salt, pepper, steak sauce and 1/2 of tomato soup. Shape into 16 balls. Brown in skillet in shortening; add vegetables, water and salt. Pour rest of tomato soup; cover and simmer 1 hour. Stir once in awhile. Remove 1/2 cup of the stew sauce and mix with flour; slowly pour into stew until gravy thickens.
Combine cake mix, butter and 2 eggs, stirring until well blended. Beat 1 minute. Spread batter in a greased 13 x 9-inch baking pan. Beat cream cheese with an electric mixer until light and fluffy. Beat in remaining 2 eggs and then vanilla. Set aside 1/2 cup or less confectioners sugar. Beat in remaining confectioners sugar. Pour evenly over cake batter in pan. Sprinkle with nuts. Bake at 350° for 35 to 45 minutes, or until cake pulls away from sides of pan. Cool 20 minutes; sprinkle with some or all of the remaining sugar, as preferred.
Put Hershey bars, milk and marshmallows in double boiler (do not let water in bottom boil). Heat mixture until it is mixed well. Let cool, then fold in the whipping cream. Put the mixture into the baked pie shell. Refrigerate at least 1 hour or overnight. Can sprinkle ground almonds on top of pie.
In a 9 x 13-inch casserole dish, layer the drained pineapple, cream cheese and marshmallows. In a saucepan, mix sugar, flour, eggs and drained juice; cook over medium heat, stirring constantly, until thickened. Mixture will be consistency of thin pudding. Pour thickened sauce over pineapple mixture; top with cheese. Bake at 350° for 30 to 40 minutes until cheese is slightly brown around edges.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Add the 2 cups of whipped cream. Top with one-third each of the wafers, bananas and pudding. Repeat layer twice, ending with pudding. Chill thoroughly.
Mix first five ingredients. Add remaining ingredients and mix well. Pour into a well-greased pan and bake for 25 minutes at temperature to suit your stove or until knife comes out clean.
Combine cream cheese, sour cream and mayonnaise. Spread over 12-inch round platter or pizza pan. Scatter shrimp on cheese layer; cover with seafood sauce. Layer on Mozzarella, green pepper, onion and tomato. Cover and chill until serving time. Serve with crackers.
Drain fruit. Use juice from fruit and add enough water to make 1 cup. Bring to a boil and pour over jello. While hot, add cream cheese and whip it up for a minute. Chill for about 1 hour, until soupy. Add fruit to jello. Prepare Dream Whip; fold into jello, then put entire mixture into a mold. Chill until firm.
Combine all juices and sugar. Chill. Add remaining ingredients, just before serving. Serves 65 to 70.
Pour boiling water over sugar and cornstarch; cook until thick. Remove from heat; add strawberry Jell-O. Let cool and pour over strawberries. Refrigerate.
Parboil cabbage leaves 5 minutes, drain and cool. Set aside. Combine beef, bread crumbs, seasonings, eggs and onions; mix well. Form into 12 oblong patties. Place meat patty on each cabbage leaf. Roll up in cabbage leaf. Place bundle open side down in baking dish. Mix tomato soup with 1/2 can water. Pour over bundles. Bake at 350° for 1 hour.
Brown ground beef; drain. (Chopped onion may be added to the meat as it is browning.) Set aside. In a saucepan, bring to boil vinegar, brown sugar and water, then add ketchup, mustard and cornstarch or flour with enough water to make a paste. Cook until mixture is thickened. Combine hamburger with mixture. Stir until well combined. Serve on toasted hamburger buns.
Combine all ingredients, except potato chips. Blend well. Pour mixture into prepared casserole dish. Bake at 350° until casserole is bubbly. Sprinkle potato chips over top and heat again for a very few minutes until top is golden brown. Serves 12.
Pour boiling water over oats. Let stand 20 minutes. Cream shortening, white sugar and brown sugar. Mix with oats. Add eggs and vanilla. Sift together and add to mixture flour, soda, cinnamon and salt. Bake in 9 x 14-inch pan for 25 minutes at 350°, then put on topping.
Combine dry ingredient; add eggs and buttermilk, mixing well. Pour batter into 2 greased 8-inch square pans. Bake at 400° for 20 minutes or until lightly browned. Cut into squares. Yield: 16 to 18 squares.
Beat margarine at medium speed with an electric mixer. Gradually add sugars, beating well. Add egg substitute and vanilla; mix well. Combine flour and next 3 ingredients. Gradually add to margarine mixture, mixing well. Stir in raisins. Drop dough by 2 teaspoons onto cookie sheets coated with cooking spray. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. Yields 3 dozen. There are 65 calories (21% from fat) per cookie.
Combine all ingredients and spoon into a 1-quart baking dish. Bake at 350° for 20 minutes. Serve hot with tortilla chips.
Preheat oven to 400°. In bowl, combine soup and shortening. Stir in biscuit mix. Mix well. Add pepperoni, onion and caraway. Drop by rounded tablespoonful on ungreased cookie sheet. Bake 15 minutes or until done. Makes 30.
Sift flour, sugar and salt together. In small saucepan, put butter, oil, water and cocoa. Bring to boil and pour over flour mixture. Add eggs, soda, buttermilk and vanilla. Mix well and put in greased cookie sheet with a rim. Bake 30 minutes at 350°.
Sprinkle berries with little of flour. Add remaining flour with other dry ingredients; melt butter and combine with milk and beaten egg yolk. Mix dry and liquid mixtures quickly and fold in stiffly beaten egg white. Drop by spoonfuls into greased muffin tins. Bake 15 to 20 minutes. Yields 12 to 15 muffins.
Beat butter at medium speed with mixer until fluffy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour and next three ingredients. Gradually add to butter mixture, mixing well. Stir in morsels. Drop by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until lightly brown. Cool.
Cook 2 skinny hamburgers as desired. Fry onions in oil until browned. Arrange Big Mac as follows: bottom bun, 1 tablespoon sauce, half the lettuce, cheese, 1 meat patty, half the onions, one-half bun, remaining sauce, remaining lettuce, 3 pickle slices, meat patty, remaining onions and top of sesame seed bun. Place in 375° oven for 5 minutes. Yields 1 serving.
Line oil sprayed baking dish with 1/2 of the mashed potatoes. Mix meat, onion, milk and beaten egg together; spread on top of potatoes. Cover with remaining mashed potatoes. Bake in a 300° oven until light brown and the meat is done.
Cream the sugars, shortening and peanut butter. Add eggs, milk and vanilla; beat well. Add flour and baking soda. Shape into 1-inch balls. Roll balls in sugar. Bake for 8 minutes at 375°. Remove from oven. Press Kisses in center of cookie. Return to oven; bake 3 more minutes.
Mix hot water, sugar, salt and shortening together in bowl. Dissolve yeast in warm water (5 minutes). Add 2 cups flour to first mixture and beat until smooth. Add egg and yeast. Beat until well-blended. Stir in remaining flour, one cup at a time. Place dough in greased bowl. Brush top with soft shortening. Cover tightly with aluminum foil or bowl cover. Store in refrigerator until double in bulk or until needed. When ready to use, push down and cut off dough. Shape in any desired fashion and put in pans. Let rise until light and double in bulk (about 2 hours) at room temperature. Bake in a preheated 400° oven for 15 to 20 minutes (until golden brown). Dough may be kept in refrigerator a week.
Heat pineapple and juice to boiling. Add gelatin mix; let cool. Mix Cool Whip and buttermilk together and add to pineapple mixture. Add nuts. Chill before serving.
Combine gelatin and sugar; add boiling water and stir until gelatin is dissolved. Drain cherries and reserve 3/4 cup juice. Add juice to gelatin mixture; chill until slightly thickened. Stir in cherries and pour into cooled pie shell. Refrigerate for 20 minutes. Blend milk and sour cream in mixing bowl; add vanilla pudding. Beat with rotary beater until well blended, about 1 minute. Spread over cherries; chill at least 2 hours before serving.