HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch baking dish with butter. Steam broccoli until partially cooked, about 3 minutes. Cool and press dry. Beat eggs and milk until frothy.
Cook onions in oil in large pan until tender. Add tomatoes, water, sherry, seasoning mix, corn, beans, Worcestershire and salt. Simmer covered 15 minutes. Add chicken, okra and zucchini. Simmer 10 minutes. Makes 6 servings.
Cream shortening with sugars. Add well beaten egg, crushed pineapple and flavoring. Beat thoroughly. Sift flour, soda, salt and baking powder. Add nuts to flour, mix thoroughly and add dry ingredients to pineapple and egg mixture. Drop by spoonfuls on cookie sheet. Bake for 15 minutes at 350°.
Melt margarine in 1 1/2-quart dish. Mix flour, sugar and milk. Pour into melted margarine. Do not stir. Add fruit. Do not stir. Bake at 350° for 45 minutes. Top with ice cream, if desired, and serve hot.
Cream sugar and oil well; add egg. Beat until frothy. Add grated apples with soda mixed in. Add dry ingredients a little at a time, beating between each addition. Add nuts and dates or raisins and mix well. Fill muffin cups 2/3 full and bake 30 minutes at 350°. Makes 12 cupcakes. These freeze well.
Bring strawberries and lemon juice concentrate to a boil, mashing constantly. Boil for three minutes, while mashing. Add sugar and boil for 7 to 10 minutes, stirring constantly. Pour into glass cake pan and stir often until cool. Leave to set overnight. Store in jars and refrigerate.
Melt butter in baking dish. Mix flour, 3/4 cup sugar, salt and baking powder. Add milk and stir until smooth. Pour batter over melted butter and peaches over batter. Do not stir. Bake at 350° for 1 hour.
Combine mustard, honey and orange or lemon peel. Brush over ham steak. Grill for 4 minutes per side.
Saute hamburger and drain grease. Mix with rest of ingredients. Bake in uncovered casserole at 375° for 1 hour and 15 minutes, until solid.
Flatten the meat slices slightly with your hands. In a bowl, combine flour, salt and pepper. Dredge scallopini on both sides with flour mixture. In a skillet, heat butter until lightly brown. Add scallopini. Saute about 2 minutes. Turn slices over. Saute on other side for 1 to 2 minutes or until meat is done to your liking. Add Marsala to skillet. Bring to a boil. Cook for 1 to 2 minutes. Serve scallopini immediately with wine juices.
Mix ingredients and refrigerate overnight. Bake 30 minutes at 400° for 5 minutes, then at 350° for 15 minutes. The last 10 minutes, sprinkle canned French fried onions over top; return to oven for 10 minutes.
Tear lettuce into small pieces and put in bottom of glass bowl. Layer with remaining vegetables, ending with cheese and bacon bits. Mix sour cream, mayo and dressing mix; spread on top. Top with bacon bits. This dish is great for cookouts and homecomings.
Mix all ingredients. Fold in 6 beaten egg whites and 1/2 cup of sugar that have been combined in a mixer until stiff. Pour into 3 large, unbaked pie shells. Bake 10 minutes at 425°, then at 350° for 40 minutes.
Split English muffins and place on cookie sheet. Mix all ingredients together and spread on muffin halves. Bake at 400° in broiler for 10 minutes. Cut each muffin into 4 pieces and serve.
Brown ground beef and onion. Add chicken, taco mix, 3/4 cup water and salsa. Simmer. Cook broccoli or spinach; drain. Chop finely (I use food processor). Add to hamburger mix and wrap in tortilla shells (like burritos). Place in greased 9 x 13-inch pan. Spread sour cream over top. Sprinkle with cheese. Cover and bake at 350° for 30 minutes.
Preheat oven to 350°. Mix all together and bake for 12 to 15 minutes or until done.
In a bowl, combine the Cool Whip topping and the package of jello, stirring occasionally, until completely mixed. In another bowl, mix the fruit and Planters peanuts. In a large dessert bowl, layer the Cool Whip mixture, alternating with the fruit mixture, until the bowl is full. Refrigerate for an hour before serving. Serves 8 to 12.
Wash pickles and quarter. Pack firmly in jars with 2 clove garlic and 2 sprigs dill in each jar. Heat rest of ingredients; pour over pickles and put lid and ring on. Set in sun for 3 weeks. A double batch makes 6 1/2 quarts.
Mix pudding as package instructions call for, then fold in Cool Whip and set this all aside. In large baking pan (with lid), put frosting on graham cracker and line bottom, making 1st layer. Next, add 1/2-inch layer of the pudding mixture. Repeat your layers as listed; make sure your top layers are the frosted graham crackers.
Mix and divide into 2 pie crusts. Let stand overnight. Put cherries on top.
Thaw and press all water out of spinach. Add remaining ingredients and mix well. Refrigerate 2 hours before serving. Great with vegetables or chips.
Mix together first 4 ingredients. Bake at 350° for 15 minutes. Drain juice off package of frozen strawberries. Melt marshmallows in juice, using a double boiler. Add strawberries to 2 cups whipped cream. Add to marshmallow/juice mixture. Pour over cooled crust. Refrigerate.
Mix well and add 1/2 cups nuts or raisins and sprinkle over cake. Place the cake in your Dutch oven on the stones and bake in coals about 15 minutes. Turn occasionally so all sides are evenly heated.
Mash bananas and add all ingredients in large bowl. Freeze in flat bowl overnight, or until set.
Melt butter in saucepan. Add onions and saute until tender. Stir in remaining ingredients. Simmer 5 minutes. Use on your favorite meat.
Cream together butter and sugar. Add eggs, one at a time. Beat until fluffy. Add flour and salt; fold in lemon extract and 7-Up. Pour into tube pan and bake 1 1/2 hours at 325°. Do not open oven door until done.
Brown meat. Add onions and garlic last minute. Season. Dissolve bouillon cube in hot water and add meat. Cover and simmer 20 to 25 minutes. Add tomatoes and green pepper. Cook 10 minutes longer. Combine remaining ingredients and stir into meat. Bring to boil. Cook, stirring constantly, 5 minutes longer. Serve with hot Chinese noodles or rice.
Put berries, sugar, butter cut into pieces and hot water in bottom of a 3 quart baking dish. In a medium bowl mix flour, sugar, margarine and milk well. Place dough mixture in top of baking dish over the berries. Bake at 350° for 1 hour. Serves 8 to 10 people.
Preheat oven to 350°. Sift first 6 ingredients together; add remaining ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool and remove from pans.
Mix together and press into a 9 x 13 Pyrex pan. Bake at 400° for 8 minutes. Cool.
Melt butter or margarine in pan (low-medium heat). Add vermicelli or angel hair macaroni. Stir/cook until golden brown. Add rice; stir it a little until mixed. Add at least 2 cans chicken broth now and the other one later when rice cooks down. Add broth and stir. Cook over medium heat. Put on lid. Cook for about 20 minutes. I stir mine every so often.
Cook pasta as directed on package, omitting salt and oil. Drain. Coat a nonstick skillet with cooking spray; add margarine. Heat on medium-high until margarine melts. Add pepper, onions and garlic. Saute until tender. Stir in Italian dressing; cook until heated. Add pasta, tossing gently, just until mixture is thoroughly heated. Season with black pepper and grated Parmesan cheese. I sometimes add sliced grilled chicken breasts and cooked turkey Italian sausage. Great meal!
Cook cabbage in boiling water for 5 minutes; drain and squeeze dry. Put in casserole dish with cider, water, cloves, nutmeg, salt and pepper. Place cut apples on top. Top with butter. Heat in 375° oven for 30 minutes.
Mix dates, nuts and flour together. Melt margarine and butter; let cool. Add to dry mixture. Add sugar, egg yolks and vanilla. Beat egg whites until stiff and fold into mixture. Line small muffin tins with paper and fill half full. Bake at 325° for 18 to 20 minutes. Makes 8 1/2 dozen.
Shuck and silk corn. Scrape corn off cob; mix with milk, cornstarch and seasoning. Melt butter in skillet. Pour all ingredients into skillet; cook on medium-low until tender, adding milk as needed. Makes 6 healthy servings.
Cut foil large enough for 4 dinners. Wrap 2 hamburger patties, topped with potato-onion mixture, tightly in foil. Bake at 350° for 1 hour. You can also add sliced carrots, if desired, and bake as directed.
Cut each frank into thirds. In a large bowl, stir together all ingredients. Place in two 13 x 9-inch pans with franks in a single layer. Bake, uncovered, at 350° for 25 minutes or until franks are hot and glazed. Serve warm with toothpicks.
Put in double boiler all ingredients; heat until cheese is melted, stirring occasionally. Serve with corn chips.
Mix all ingredients together thoroughly. Spread on slices of cocktail bread to edges. Arrange on cookie sheet and place under broiler for 3 to 4 minutes until brown. Makes approximately 20 appetizers.
Melt butter in saucepan. Add chocolate. Stir over low heat until smooth. Add remaining ingredients. Bring to boiling point. Makes 1 1/2 cups sauce.
Preheat oven to 350°. Melt margarine in 9 x 13-inch baking pan. Add flour and pecans. Blend well, then spread evenly in pan. Bake 20 to 25 minutes until golden brown. Let cool.
Mix all ingredients and drop on ungreased cookie sheet. Bake about 15 minutes at 350°.
In a heavy-duty pot, brown beef in fat. Add onion, bell pepper, water, catsup, seasonings and bouillon cubes. Slowly simmer 30 minutes, stirring occasionally. Add cooked noodles. Mix well and simmer 5 or more minutes. Serve topped with cheese and raw onions. Serve with crackers or garlic bread.
Combine and mix well. Spread 1/2 mixture in greased baking dish. Cover with 1 small can green chiles, drained and 6 ounces Monterey Jack cheese (slices are best). Spread remainder of mixture. Bake at 400° for 30 minutes or until brown.
In a small mixer bowl, beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored. Stir in milk, vanilla and salt. Chill thoroughly the whipped cream. Wash beaters well.
Combine potatoes, onion, celery, parsley, water and salt in saucepan. Cook on low until vegetables are tender. Mash some of the potatoes with a fork. Drain clams, reserving juice. Add clams and milk to vegetable mixture; heat just to boiling. Combine clam juice and flour, making a smooth paste. Stir into chowder; heat until slightly thickened. Stir constantly.
Boil chicken until tender (about 45 minutes). Remove chicken from stock. Soak cornbread and toast or biscuits in 4 cups of stock and milk or water. Saute onion and celery in margarine until golden. Combine bread and onion mix with eggs, salt, pepper and seasoning. Add cream of chicken or mushroom soup and 4 cups of stock to moisten. Chop chicken and add to mixture. Cook at 325 for 1 hour.
Mix cake by directions. While cooking, mix Cool Whip and candy bars. When cake cools, poke holes in top. Pour ice cream topping over cake and ice with Cool Whip mixture. Keep refrigerated.
Put fruit in baking dish (if fresh fruit, cover with 1 cup sugar). Cut butter up over fruit. Mix milk, sugar, flour and vanilla and pour over fruit. Bake at 350° for 35 to 40 minutes until brown on top.
In punch bowl or attractive deep dish, crumble 1/2 of the cake. Mix gel with strawberries. Pour over cake. Add remaining cake, then pudding, pineapple, coconut and pecans. Spread Cool Whip over top and add reserved strawberries. Serve with large spoon.
In small mixing bowl, combine all ingredients except vegetables. Beat with electric mixer until smooth. Chill until ready to serve. Serve with vegetable dippers. Makes 1 1/2 cups dip.
Mix ingredients well. Bake in a 9 x 13-inch pan at 300° for 45 to 60 minutes. Turn every 10 minutes. Keep in airtight container, in refrigerator.
Blend the first 3 ingredients together; spread on bottom of a large pan or casserole dish. Bake at 350° until light brown; cool. Mix the next 4 ingredients together; spread over cool crust. Prepare chocolate pudding according to package directions; pour over mixture. Top with remaining Cool Whip. Refrigerate for several hours.
Bring butter, water and cocoa to a boil. Add the flour, sugar and salt. Beat the eggs, sour cream and soda in separate bowl; add to flour mixture. Beat well. Bake for 20 minutes at 375° in a large cookie sheet.
Combine all ingredients. Bake 30 to 40 minutes at 350°.
Blend all ingredients together with electric mixer until smooth and creamy. Chill in refrigerator 1/2 to 1 hour before spreading.
Heat oven to 350°. Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl. Stir in margarine with a fork until mixture is crumbly. Press in an ungreased rectangular pan, 13 x 9 x 2-inches. Bake 10 minutes. Spoon Marshmallow Creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over Creme. Sprinkle with 1 1/2 cups of peanuts. Bake until golden brown (20 minutes). Let stand until cool, then loosen edges from side of pan. Cut into bars.
Crumble ground beef into baking dish. Add onion, green pepper and garlic. Cook, uncovered, on High for 4 minutes. Drain meat and break up with fork. Add remaining ingredients. Cook, covered, on 70% Power (Roast) for 15 to 18 minutes or until hot. Stir once during cooking time. Adjust seasonings. Let stand 5 minutes before serving. Serves 4.
Mix shortening, sugar, eggs and vanilla. Add dry ingredients, chocolate bits and nuts. Add milk last. Bake in tube pan at 350° about 1 hour.
Brown meat and onion. Combine with other ingredients and bake for 45 minutes in a 350° oven. Serves 6 to 8.
Wash, then boil potato in jacket. When done, peel and mash in bowl with a stiff fork. Add the sifted powdered sugar a little at a time. Add vanilla. Continue adding sugar until you have a very stiff dough. Roll out on wax paper that's sprinkled with powdered sugar. May have to sprinkle dough so you can roll it out. Then spread peanut butter on and roll jelly roll style. Slice and ready to eat. This is rich. You may use sweet potato instead of Irish.
Heat oven to 425°. Mix marmalade and butter; spread in square pan, 8 x 8 x 2-inches. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into an 8-inch square; place on marmalade mixture in pan. Pat dough evenly into corners; cut into 36 squares. Bake 15 to 20 minutes. Invert onto heatproof plate. Serve warm. Makes 3 dozen.
Mix all ingredients together and pour into an uncooked 9-inch pie shell of your choice and top with a solid or lattice crust, being sure sufficient breathing holes exist. Bake in preheated oven at 375° for 40 minutes or until crust is golden brown.
Combine butter	and coconut. Press into a 9-inch pan. Bake at 300° for 20 minutes. Cool crust.
Crumble hamburger; cook and drain off grease. Add diced tomatoes, tomato paste, onions and spices. Simmer for 1/2 hour. Cook 8 lasagna noodles. In a glass 9 x 12 baking dish, make layers of meat sauce, mushrooms, noodles, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat for second layer. Bake in preheated 350° oven for 40 to 50 minutes. Let set for 1/2 hour after baking.
Roll pastry to 1/4-inch thickness. Cut into 12 (1-inch) squares. Pare and quarter apples. Place 2 quarters, sprinkling with sugar and cinnamon, in pie crust square and fold up corners, pinching crust together at top.
Drain pickles and dry with paper towel. Soften cheese so it will spread easy. Spread cheese on one side of bread. Place pickle on one side and roll up. Pinch bread gently to hold together. Refrigerate overnight. Slice and serve.
Saute onion, pepper, and celery in margarine until tender. Add to cornbread and stir well. Stir in remaining ingredients and mix well. Pour into 13 x 9 x 2 inch baking dish. Bake at 400° for 50 minutes or until lightly browned. Makes 8 servings.
Mix ingredients and beat for 8 minutes at medium speed. Pour 1/2 of the batter into a Bundt pan sprayed with Pam. Cover with sugar, cinnamon and chopped nuts. Cover with last half of batter; sprinkle cinnamon and sugar. Bake at 350° for 45 minutes to 1 hour. Dust with powdered sugar.
Mix first 3 ingredients well and pour into graham cracker crust pie shells. Put in freezer to firm up.
Spread each slice of bread with the dressing. Layer slices of corned beef on 4 slices. Top with sauerkraut. Add slices of Swiss cheese to the stack. Close sandwich with remaining bread. Butter outsides of slices and grill sandwiches in a large skillet or griddle over medium-low flame until browned on both sides and cheese has melted. Yield: 4 sandwiches.
Melt shortening in baking pan. Stir in sugar. Add beaten eggs to mixture. Continue stirring and add remaining ingredients. Place pan in a 375° oven and bake for 40 minutes.
Put sugar, syrup, water and salt on hot fire. Stir until it starts to boil. Wash down sides of kettle with wet cloth. Cover until it steams well. Remove cover, insert candy thermometer and cook to 275°. Add peanuts and butter. Stir constantly, until peanuts are roasted. Remove from fire. Mix soda and vanilla; stir into candy. Pour onto a buttered marble slab. Spread thin. Allow to harden. Break.
In a large skillet, lightly saute shrimp in butter. Add pasta sauce, Tabasco sauce, salt and pepper. Simmer, covered, until shrimp are cooked. Spoon sauce over hot cooked pasta; toss to coat well. Top pasta with shrimp. Sprinkle with parsley. Makes 4 servings.
Mix all ingredients together. Pour into greased loaf pan. Bake at 350° for 45 to 60 minutes. Cool 15 minutes. Remove from pan.
Mix all ingredients together. Pour into a 13 x 9-inch pan that has been greased and sprinkled with dry granulated sugar. This makes crunchy edges. Cook for 45 minutes to 1 hour at 350°.
Preheat oven to 350°. Melt chocolate in hot water; set aside. Beat egg whites in large bowl until soft peaks form. Gradually add sugar and beat until stiff and glossy; set aside. Combine melted chocolate mixture, egg yolks, flour, baking powder, salt and vanilla in small bowl; beat 1 minute with electric mixer. Carefully fold chocolate mixture into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 45 to 50 minutes or until top springs back when lightly touched. Invert in pan; cool completely. Remove from pan; sprinkle with powdered sugar.
In a large skillet, cook onion in oil until tender and crisp. Drain tomatoes and reserve liquid. Add liquid and oregano to skillet and cook over high heat for 3 minutes, stirring frequently. Stir in meat and chilies; remove from heat. Spoon chicken mixture on each tortilla and roll up. Add remaining oil to skillet and lightly brown roll-ups. Chop tomatoes and stir in vinegar. Pour this over roll-ups. Cover and cook over low heat for 3 minutes.
Drain pineapple. Combine the syrup, eggs, sugar, lemon juice and salt in double boiler and cook until thick. (Mix well with wire whisk before heating to keep eggs from cooking before mixed in - doing this, mixture may be heated directly on stove.) Cool. Add pineapple, apples, celery, nuts, marshmallows and cool ship. Freeze. Serve on lettuce. Tastes best when set out a few minutes before serving.
Blend mayonnaise, margarine and other ingredients. Spread on French bread halves and bake at 350° for 15 minutes. Slice and serve.
Heat oven to 350°. Mix margarine, brown sugar and egg. Stir remaining ingredients. Drop by teaspoon (about 1/2 teaspoon for each) 2 inches apart on ungreased cookie sheet. Dough will flatten and spread. Bake 8 to 10 minutes or until set. Makes about 5 dozen.
Mix first 4 ingredients and shape into small walnut sized balls. Place on waxed paper and set aside. In a double boiler, melt chocolates and paraffin. Dip each ball into mixture, returning to cookie sheet lined with waxed paper. Chill to serve. Can be left out for some time, but must be refrigerated for storage.
Cook carrots until tender (can use 4 cans carrots, 14.5 ounces each). Set aside. In pan, heat until boiling, then cool slightly the vegetable oil, vinegar, sugar, tomato soup, prepared mustard and Worcestershire sauce. Pour over the carrots, onion and green pepper. Let cool completely. Place in the refrigerator and let marinate overnight. Serve cold or warm if desired.
Lightly grease a 10 x 5-inch Pyrex pan. Put into pan the cherry pie filling and pineapple. Do not mix. Top with dry cake mix (on top of cherry pie filling and pineapple). Pour melted butter over the entire mixture. Place chopped nuts on top. Bake at 350° for 30 minutes or until cake mix browns.
Mix salad oil, Worcestershire sauce, catsup, sugar and vinegar well and add remaining ingredients.
Place all ingredients in saucepan, except vanilla. Cook until crystallized. (The crystallization will form suddenly.) Remove immediately from heat and add vanilla. Pour into buttered cookie sheet and sprinkle lightly with salt. Bake at 300° for about 15 to 20 minutes.
Mix sour cream, soup, chilies, cheese and onion. Divide sauce in half. Add chicken to one half. Soften tortillas in hot oil. Put chicken mixture on hot tortillas. Roll up and place in casserole, one layer. Cover with remaining sauce and more shredded cheese. Bake at 350° for 25 minutes.
Boil the chicken breast halves in approximately 2 quarts of water with 2 sticks of celery until tender. Remove chicken and celery from the water. Let chicken cool; remove from bone. Throw celery away. Bring chicken water to a boil. Add the chicken broth, chicken soup and margarine. Cut tortillas into strips, then cut strips into thirds or fourths. Drop into the chicken broth; stir very gently. Stir in milk. Stir. Add chicken; let cook over low heat for awhile.
Cook chicken. Chop when cooled. Brown onion and garlic in butter. Combine in a bowl, onion, garlic, soups, broth, chiles and chicken. Put into a greased baking dish (9 x 12-inch) in alternate layers of chicken mixture, tortillas and cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Soak bread in milk 5 minutes. Add sugar, butter and salt. Pour slowly over eggs. Add vanilla and mix well. Pour into greased 1 1/2-quart baking dish. Bake for 1 hour.
Mix oleo, flour and milk. Add remaining ingredients. Grease casserole; put in mixture and cover with buttered bread crumbs. Bake 3/4 hour at 300°.
Preheat oven to 400°. Cream together brown sugar and shortening. Beat in egg and applesauce. In another bowl combine remaining ingredients. Stir flour mixture into applesauce mixture until well blended. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet; cool. Frost, if desired. Yield: 3 dozen cookies.
Bring spaghetti sauce and mushrooms to boil and simmer. Whip eggs with cream or milk. Add salt and pepper to taste. Beat slightly. Heat butter or margarine in skillet; add eggs and cook slowly. When somewhat firm, place cheese on top. Run spatula around edge; fold omelet in half over cheese. When golden brown, lift onto plate and served with herbed mushroom sauce.
In blender, combine all ingredients. Cover and blend until smooth. Serve immediately. Makes 4 servings, only 59 calories each.
Pour oil around top of a preheated wok, coating sides, or in a large, nonstick skillet. Heat briefly at medium-high (375°). Add chicken and almonds; cook 2 minutes, stirring constantly. Add frozen vegetables; cover and cook 4 minutes, stirring once. Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 to 3 minutes or until mixture thickens. Serve over rice. Makes 4 servings.
Butter pan. Spread almonds in pan. Heat sugar and butter to boiling, stirring constantly. Boil seven minutes over medium heat, stirring constantly. Immediately spread mixture over nuts in pan. Sprinkle chocolate pieces over hot mixture.
Cut steak into strips. Put steak strips, flour, salt and pepper in crock-pot; stir well and coat steak. Add all remaining ingredients. Cover; cook in crock-pot on high for 1 hour, then turn on low and cook for 8 hours. Or, cook on high for 5 hours. Serve over rice. Delicious!