HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sliced onion over brisket. Mix all other ingredients and pour over brisket. Cover; bake at 350° until tender.
Heat both chocolates, milk and vanilla. Do not boil. Remove from heat; let cool. Take whipping cream, beat until stiff. Add cream to mixture. Pour into pie crust. Chill.
Mix avocado dip with sour cream. Layer ingredients as listed on a 12-inch round platter or large cooking sheet. Serve with chips.
Set oven at 225°. Put large pan in heated oven. Pop corn (air-popped is best) and put in pan in oven to keep warm. In separate large pan, mix sugar, corn syrup, margarine and salt. Heat, stirring constantly until melted and bring to a boil, making sure all sugar is blended. When it reaches soft ball stage, remove from heat and add baking soda and vanilla. (The mixture will froth.) Pour over popcorn and mix thoroughly until coated (use fork). Put back in oven, set timer and, every 15 minutes, turn coated corn, mixing well. In 60 minutes, remove from oven and cool. Store in covered bowl.
Sift together flour, salt and baking powder and set aside. Cream butter, Crisco and sugar together. Add eggs, one at a time, and beat well after each addition. Alternately add flour mixture with one cup of milk. Add vanilla and beat mixture until light and fluffy. Add walnuts. Bake in tube pan for 1 hour at 350°.
Bring soup and milk to a boil. Add salt and garlic salt. Arrange alternate layers of potatoes, onion and soup in buttered 1 1/2-quart casserole dish. Dot with 1 cup of butter. Cover. Bake for 1 hour at 350°. Uncover and bake for 15 minutes.
Preheat oven to 425°. Arrange tortilla chips in a single layer on a baking sheet. Top each chip with some of the spaghetti sauce. Sprinkle evenly with oregano and cheese. Bake until cheese is just melted, about 3 to 5 minutes. Serve immediately.
Pour boiling water over Nabisco bran and let cool. Add sugar, Crisco, buttermilk, flour, soda and salt. Mix well and add Bran Flakes. Bake at 400° for 20 minutes in greased muffin tins. Raisins or dates can be added to batter before baking. Batter can be kept in refrigerator for 1 month.
Mix all ingredients. Drop by spoon onto cookie sheet. Bake at 375 degrees for 8 to 10 minutes.
Mix flour and butter as with pie crust. Stir and mix well all ingredients with milk.
Cream butter and sugar. Add pretzels. Press in a 9 x 13 pan and bake at 325° for 6 minutes. Cool.
Mix chicken, Creamettes, pimentos and cheese in large bowl. Heat together the 2 cans of soup, milk, chicken broth and margarine. Pour over the chicken. Refrigerate overnight. Bake in 350° oven until bubbles and browned, about 40 to 45 minutes.
Put cranberries and oranges through food grinder using medium blade. Stir in remaining ingredients. Chill several hours before serving. Makes 4 cups.
Cook bacon in skillet until crisp. Remove bacon, keeping drippings in pan. Saute onion, peppers and celery in drippings until tender.
Preheat oven to moderate (350°). Grease 2-quart casserole.
Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper. Dredge lightly in flour. Heat olive oil in pan. Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley. Stir well; heat sauce thoroughly. Spoon sauce over veal scallops to serve. Serves 6. Preparation time: 15 minutes.
In a 1 1/2-quart microwave dish, add onion, oil and garlic. Cover and cook on High 3 minutes. Drain. Add tomatoes, salsa and cinnamon over top of fish. Cover and cook on High 3 to 4 minutes or until fish flakes with fork.
Fry bacon until half done, then add onion. Brown. Pour off most of grease. Add pork and beans, brown sugar, vinegar and ketchup. Simmer, covered, for 30 to 40 minutes at 325°.
Melt candy bars and oleo in saucepan. Cream cake mix, water and eggs. Add to candy bar mixture and stir together. Bake for 1 hour and 15 minutes.
Sift together flour and salt. Cream thoroughly shortening, butter and confectioners sugar. Blend in vanilla and nuts. Gradually add dry ingredients. Mix until dough is smooth and well blended. Shape into small balls, place on ungreased cookie sheet, flatten slightly. Bake in slow oven at 325° for 25 minutes.
Preheat oven to 350°. Saute onions; add meat and cook. Add tomato soup, sugar, Worcestershire sauce, salt and pepper. Simmer 15 minutes. Add cream cheese at end so chunks of cheese don't totally melt. Meanwhile brown mushrooms in butter. Grease casserole dish. Cook and drain noodles. Pour meat mixture into greased casserole dish. Spread mushrooms and corn flakes on top. Bake in 350° oven for 20 minutes; 5 minutes before finished baking, add chopped almonds on top.
Combine juice and soda. Add crushed ice. Serve in a glass with rim dipped in salt. Makes 1 serving.
Brown ground beef. Add onion, celery and green pepper. Cook a few minutes and add remaining ingredients. Simmer for about 20 minutes.
Cook and mash potatoes; fold in shredded cabbage and scallions that have been cooked with milk. This recipe can be cut in half or doubled, depending on amount to feed.
Dissolve jello in hot water in a 9 x 9-inch dish. Cool. Add carrots and pineapple. Refrigerate. Serve when firm.
Cream sugar and butter. Add egg, milk and sifted dry ingredients. Last, add vanilla and cranberries. Bake at 350° for 30 minutes.
Combine cheese, eggs, dill and salt. Beat well. Stir in zucchini. Pour into greased 10-inch quiche pan. Sprinkle top with Parmesan cheese. Bake until quiche is set in the center for 35 minutes at 350°. Garnish with sliced tomatoes.
Fry hash browns and onion, press into 13 x 9-inch pan. Fry sausage and sprinkle over hash browns. Mix eggs and soup together and pour over top of mixture. Mix well in pan. Sprinkle with Cheddar cheese. Bake at 350° for 15 to 20 minutes.
Bake cake mix according to directions. When done, poke holes in cake using a fork. While cake is baking, dissolve jello in hot water. Add frozen strawberries to jello and stir until strawberries are thawed. Pour this over the cake while cake is still hot. Let cool and then spread Cool Whip on top.
Mix first three ingredients together. Drop by spoon on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. As soon as biscuits come out of oven, brush with mixture of butter and garlic salt.
Combine butter, sugar and brown sugar. Beat until fluffy. Add eggs, milk and vanilla. Beat well. Combine flour, baking powder and salt. Stir into batter. Chill 3 to 4 hours. Drop by spoonfuls onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix garbanzo beans, salt, garlic, lemon juice and tahini in the blender until they get smooth. Then place the beans in a plate; top with oil and parsley.
Heat oil in skillet. Cook chicken and vegetables, stirring constantly 5 minutes or until done. Add cup of soup blended with water. Bring to a boil, then simmer 5 minutes or until thick.
Sift together flour, baking powder, baking soda and salt. Put in large bowl the shortening, sugar, eggs and vanilla. Beat 1 1/2 minutes. Stop and add buttermilk. Add sifted flour mixture alternately with mashed banana. Beat only enough to blend, about 2 minutes. Pour batter into 9-inch greased cake pan. Bake at 350° for 30 or 35 minutes. Cool and top with Cool Whip.
Beat eggs slightly. Add sugar, pumpkin, salt, ground cloves, ginger and cinnamon. Mix well. Stir in milk. Turn into unbaked pie shell. Bake at 425° for about 40 minutes or until set.
Blend 1/2 cup sugar, flour and gelatine. Stir in milk. Cook, stirring constantly, over medium heat, just to boiling. Chill in refrigerator; stir occasionally until mixture mounds when dropped by spoon. Stir in flavorings. Beat egg whites and cream of tartar until frothy. Slowly add sugar, 1 tablespoon at a time, beating until stiff and glossy. Don't overbeat! Fold in whipped cream and coconut. Pile into prepared pie shell. Chill 4 hours or longer. Very good served with crushed strawberries or raspberries.
Saute ground beef and onion. Add tomato paste and water and simmer. Add chili powder. Corn may be added to mixture. Cook noodles and drain. Arrange in casserole dish the noodles, meat sauce and Cheddar cheese. Bake at 325° for 15 to 20 minutes.
Blend flour and salt; add water and oil. Stir with fork. Form into ball. Roll out between 2 sheets of wax paper, 12-inches square. When dough is rolled out to edges of paper it will be the right size for crust. Peel top paper away. Fit dough into pan, wax paper side up. Remove wax paper. Bake at 450° for 10 minutes.
Mix flour, butter and pecans together. Press into 9 x 13-inch glass pan. Bake at 350° for 20 minutes or until light brown. Mix cream cheese, powdered sugar and Cool Whip; spread over cool crust. Mix puddings as directed on box; 2 to 3 minutes. Spread over cream cheese mixture. Top with remaining Cool Whip. Chill 2 hours before serving. Keep refrigerated.
Combine everything but coconut in blender for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes, then top with coconut. Bake at 350° for 40 minutes.
Drain syrup from pineapple. Leave the pineapple in the can, but make sure all the juices are out. Dissolve Jell-O in boiling water. Pour it into the can. Chill at least 3 hours. To unmold, dip can into hot water. I run hot water over the bottom of the can a few times until I feel it loosen. Cut out the bottom, but please put a saucer or your hand over the top while opening the bottom, then slide or push out the molded fruit. Turn it on its side and slice. You'll have as many servings as you have slices of pineapple.
Pour rice packet and seasoning packet into flat Corning Ware casserole dish. Add 2 cups of water and stir mixture together. Salt pork chops or chicken breasts liberally. Slice mushrooms if they are available. Place them in the water with rice mixture. Lay pork chops on top of other ingredients, cover and bake at 350° to 375° until water is absorbed (approximately 1 hour). Serves 4.
Mix cream cheese and confectioners sugar together. Start with four drops of flavoring and then carefully add flavoring and color as desired. Knead until pie dough consistency is achieved. Add sugar to make softer or decrease sugar for a firmer consistency. Take small pinch and roll into a ball in granulated sugar. Press into mold. Remove excess and unmold at once onto waxed paper.
Cream shortening (the butter) and syrup; beat in eggs, then 1/2 of the applesauce and soda and water. Add 1/2 dry ingredients which have been sifted together, then rest of applesauce and pineapple mix and add rest of dry ingredients. Add coconut, nuts and raisins that have been floured. Bake in a 10-inch tube pan at 350° for 1 1/4 to 1 1/2 hours.
Saute onions and celery in butter. Mix stuffing and onions and celery. Put in greased long baking dish. Place pork chops on top. Bake until brown in 350° oven for about 1 hour.
Combine turkey, macaroni, celery and onions. Mix well. Combine mayonnaise, mustard and salt. Mix all together. Chill before serving.
Stir first three ingredients together in a small bowl. Let stand in warm place. In a large bowl, beat together egg, 1 cup water, sugar, margarine and salt. Stir in yeast mixture. Add flour, 1 cup at a time; mix well. Mix in last cup of flour by hand. Divide the dough and place in two greased loaf pans. Cover with damp cloth or Saran and let stand until doubled in bulk (about an hour). Heat oven to 350°. Bake for 30 minutes. Remove from pans immediately.
In saucepan, melt Butter and Sugar. Add Cocoa, Milk, and Oatmeal; mix together. Spoon onto cookie sheet to cool.
Dissolve sugar in water; pour in peanuts. Boil over medium heat until liquid is gone, stirring frequently. Pour onto cookie sheet. Sprinkle with salt. Bake at 325° for 30 minutes, stirring every 5 minutes.
Have margarine and cream cheese at room temperature. Add flour and roll into small balls. Put in small tart size muffin pans. Shape to pan. Cook at 350° for 10 to 12 minutes. Makes 4 dozen. These freeze well.
Peel bananas, cut into chunks. Place ingredients into blender, blend on high speed for about one minute or until mixture is smooth. Makes 2 servings.
Place 1/2 of cookie crumbs in 9 x 13-inch pan. Beat sugar, cream cheese, vanilla and milk until smooth. Then add pudding mix. Beat until creamy. Pour over crumbs, then add other 1/2 of cookie crumbs. Top with Cool Whip.
Melt the tablespoon of butter and grease the bottom of a casserole dish. Next, stir in onion, green pepper and celery. Pour mushroom soup and one can of water over rice and ingredients. Add large can of mushrooms. Lay the four chicken legs on top. Salt and pepper to taste. Place in oven at 350° and bake one hour. Makes four servings.
Dredge beef in flour and seasonings; brown in oil and transfer to Dutch oven. Saute onion, carrot and garlic until tender; add to Dutch oven. Add Burgundy, broth, tomato paste, parsley, thyme and bacon; cover and simmer until tender (about 1 1/2 hours). Saute mushrooms and add before serving. If sauce is too thin, thicken with Burgundy and cornstarch. Serve over noodles, mashed potatoes or baked potatoes.
Mix first 5 ingredients and pour over bread pieces that are layered in baking dish. Add butter. Cook at 350° until done.
Cream together the butter and sugar. Add vanilla and flour; mix well and chill. Form into balls; press around Kisses. Bake on greased cookie sheet for 12 minutes at 375°. Roll in powdered sugar.
In mixing bowl, combine milk, corn and cornstarch. Add sugar, eggs, vanilla and salt. Pour into a 1 1/2 quart casserole dish. Spoon melted butter over top. Cook at 350° for 1 hour or until top is brown and pudding is set, not soupy.
Place the ground chocolate into each mug. Stir in very hot milk. Top with whip cream, if desired.
In a bowl, combine spinach, Ricotta cheese, salt and pepper. Mix well. Spoon 1/3 of mixture into baking dish. Cover with 1/3 of tomato slices and 1/3 of the Mozzarella cheese; repeat layers. Sprinkle with Parmesan cheese. Bake 20 minutes at 350° until bubbly.
Preheat oven to 400°. In skillet, cook ground beef and onions until brown and drain. Add taco mix and water; simmer 20 minutes.
Mix sugar, shortening, eggs and vanilla together. In a large bowl, mix flour, salt and soda together. Then add oats and nuts. Stir sugars, shortening and eggs into dry ingredients. Mix thoroughly and drop onto cookie sheet by teaspoonfuls. Be sure to leave space between them for spreading. Bake in preheated oven at 350° until slightly brown. Remove before very brown for a softer cookie. Will be soft at first, but will firm up. Cool and ice with glaze, if you choose. A very thin glaze is best.
Mix sugar, cocoa, butter and milk. Cook for 2 minutes. Remove from heat and add vanilla, peanut butter and oats. Stir until oats are coated. Drop by teaspoonfuls on wax paper. Let cool.
Brown beef; drain. Add remaining ingredients. Bring to a boil. Simmer for 20 minutes.
Pour grape juice into blender. Add ice cream. Cover and whirl just until blended. Pour into glasses and serve immediately. Yields 4 servings.
Mix cream cheese, sugar and eggs. Place a vanilla wafer in bottom of each cupcake paper. Pour batter over wafer. Bake at 350° for 25 minutes. Cool, then top with pie filling. Makes 24.
Mix the cream cheese and salad dressing until well blended. Stir in remaining ingredients; chill. Serve with vegetable dippers or crackers.
Slice squash and boil until tender. Drain well. Melt butter, add chopped onion and cook in butter until tender. Crumble crackers in bowl. Pour butter and onions into the crackers and mix until well coated. In a 8 x 8 baking dish place:
Combine first five ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 23 to 28 minutes or until done.
*I like to use Barilla brand (marinara sauce). But if you don't have Barilla, any jar sauce will do.
Layer bread and cheese. Combine rest of ingredients in blender; pour over layers. Add more milk if mixture isn't moist. Cool overnight. Bake for 1 hour at 350° with dish set in water.
Blend dry ingredients in top of double boiler. Add milk, then yolks and pumpkin, stirring until creamy. Cook 20 minutes. Pour into shell. Top with meringue.
Skin and slice tomatoes, cook in a little margarine in a saucepan, and then pour into a greased pie dish. In the same pan, with a little more margarine, add the milk and the slightly beaten eggs. Cook over low heat, stirring as for scrambled eggs, until just beginning to set.
Slice squash and onion about 1/4-inch thick. Layer squash, onion, salt, pepper, half of Cheddar cheese, 4 slices bacon, crumbled, half of Mozzarella cheese. Repeat layers. In small saucepan, melt margarine and add bread crumbs. Add to casserole, bacon drippings and milk, then top with bread crumb mixture. Bake at 400° for 35 or 40 minutes.
Blend all ingredients in a blender. Serve with celery, carrots or mixed snack crackers.
Mix first amount of sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook until thick. Add egg yolks, butter, lemon juice and rind. Mix well. Pour into pastry.
Mix flour, brown sugar, butter and nuts until crumbly and press into an 8 x 8-inch pan. Bake at 350° for 20 to 25 minutes. Cool and break so mixture is crumbly. Set aside.
Combine corn meal, flour and sugar; then add egg, milk and oil. Beat with spoon until smooth. Bake in 8-inch square baking pan at 425° for 20 to 25 minutes.
Heat together all ingredients, except Doritos, until Velveeta cheese is melted. Stir constantly as it will stick. Add Doritos to mixture. Pour in two 8-inch square serving pans or whatever size you want. Mixture is runny but will become firmer when allowed to sit for a while.
Combine first 4 ingredients in a large bowl; blend thoroughly. Sift together dry ingredients and add to the first mixture and mix well. Stir in remaining ingredients except frosting. Pour into 2 greased 9-inch cake pans. Bake at 350° for 35 to 40 minutes until center of cake is firm to touch. Cool in pan for 10 minutes. Remove from pans and finish cooling on cake racks. Frost with vanilla frosting.
In heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add margarine or butter and vanilla. Cool slightly.
Mix flour with salt and pepper to taste. Dredge meat in flour and brown in oil with onion. Add tomato juice, water and sugar. Simmer until tender. Ten minutes before serving, add mushrooms and sour cream. Serves 4.
Boil chicken breasts in water, butter, salt and pepper for 15 to 20 minutes. Save broth. Mix stuffing according to package directions. Mix all cans of soup together, adding chicken broth. Put 1 layer of stuffing in a 13 x 9-inch baking dish. Break chicken breasts into bite size pieces and put a layer on stuffing. Pour a layer of soup on top. Continue until all is used up. Bake in a 350° oven for 1 hour.
Mix apples, sugar, flour and spices in large bowl. Let stand 2 or 3 minutes. Then mix a little more; pour into a 9-inch pie shell and add another pie shell on top. Press shell down slightly and cut tiny slits in crust. Brush top with milk and sprinkle with sugar. Bake at 350° for 45 minutes.
Mix pudding with milk. Beat until thick. Add cool whip and Eagle Brand milk. Mix well. Layer with wafers and bananas. Makes about 3 layers in large bowl. Refrigerate.
Combine pineapple, sugar and flour. Cook 10 minutes, stirring constantly. Remove from heat. Dissolve Jell-O in 1/2 cup of boiling water and add to pineapple mixture. Let cool. Add remaining ingredients. Put into baked pie shells. Refrigerate to set (about 1 hour). Serve with Cool Whip.
In a large saucepan, melt butter and mushrooms and saute for 5 minutes. Stir flour and combine well. Add the cream, a little at a time, stirring constantly until sauce thickens. Add the sherry; cook for 2 minutes. Remove from heat and cool. Stir in mayonnaise, parsley, scallions and bread crumbs, then fold in the crabmeat and lobster.
Let ice cream soften so it will mix easier. Mix and press crumbs, sugar and butter into bottom of 9-inch square pan. Combine pumpkin, brown sugar and spices, then fold in ice cream and pour into pan. Cover and freeze until firm. Cut into squares about 20 minutes before serving. Top with whipped cream (Cool Whip) and nuts. Rich, but good.
Combine mayonnaise, sugar and vinegar in small bowl. Toss remaining ingredients in a serving bowl. Stir in dressing; serve chilled. Yield: 8 servings.
Let peaches stand 15 minutes; drain syrup. Add water to syrup to make 1 cup and boil. Add gelatin and cold water. Cut ice cream into 6 pieces and add to liquid. Stir until melted. Chill about 20 to 30 minutes. Fold in peaches. Pour into cooled pie shell. Chill several hours. Top with cream and peaches.
Lightly butter baking sheet, arrange sticks on sheet. Combine butter, corn syrup and sugar in heavy 1-quart saucepan. Heat to boiling over medium heat, stir occasionally. Reduce heat, continue cooking until a drop in cold water separates into threads - hard but not brittle. Stir in food color. Pour over end of sticks.
Boil acini de pepe in salted water until water is gone. Drain fruits, saving juices. Cook juices with eggs, flour and sugar until thick. Add acini de pepe and let stand overnight.
Brown ground beef, onion and celery in cooking oil in 6-quart pot. Add remaining ingredients. Uncovered, bring to boil, then cover and simmer until all vegetables are tender. Serves 12.
Combine and bake for 35 minutes at 350 degrees all of the above ingredients.
Bake potatoes until done. Cut in half and scoop out centers. Mash centers. Add salt, butter and milk; mix. Add diced tomatoes and chopped green onions. Now fill potato skins and eat.
Force cheese through sieve until free from lumps or run through food processor until smooth. Add butter, egg yolks, salt, sugar and flour. Add well beaten egg whites and fold in carefully. Turn out on floured board. Roll with hands; space into long, narrow rope. Flatten and cut slantwise into pieces 2 inches long. Cook in salted water until they rise to the top. Lift with a straining spoon and cover with lightly buttered crumbs. They are delicious with sour cream flavored with cinnamon and sugar.
Combine cake mix and dry strawberry gelatin. Add oil and milk; mix. Add eggs, one at a time, beating after each one. Add frozen strawberries and mix. Pour into 3 (8-inch) pans. Bake at 350° for 30 to 35 minutes.
Oven toast pecans in butter and salt. Mix cream cheese, milk, beef, green pepper, onion and pepper. Fold in sour cream and half of nuts. Place in baking dish and sprinkle remaining nuts on top. Bake at 350° for 20 minutes. Serve in chafing dish with Melba rounds.
Slice cucumbers and soak in lime water for 24 hours. Wash several times. Soak for 3 hours in clear water, changing water every hour.
Measure milk in blender. Add rice and eggs. Blend to chop rice. Mix cornstarch, sugar and salt. Stir milk mixture into cornstarch mixture in a saucepan. Bring to a boil, stirring constantly. Add vanilla. Chill.
Mix all ingredients by hand. Roll into small balls or drop by spoonful on ungreased cookie sheet. Bake at 315° for 20 to 25 minutes or until golden brown.
Layer lettuce, cauliflower, onion and bacon in 11 x 16-inch pan. Mix mayonnaise, sugar and Parmesan cheese and spread over the top. Refrigerate for 24 hours. Toss lightly before serving. Yield: 8 to 10 servings.
Brown beef and onion. Drain. Stir in sauce mix, garlic and tomato sauce. Heat until bubbling.
Cream margarine, sugar, egg and extract. Add dry ingredients. Flour board; roll out and cut in desired shapes. Bake at 375° for 6 minutes.
Drain all fruit. Add sugar and cinnamon to melted margarine. Arrange fruits and nuts in layers in casserole dish (long glass baking dish). Pour margarine mixture over all the fruit mixture. Bake at 325° for 1 hour. Refrigerate overnight. Reheat at 350° before serving. Yields 10 to 12 servings.