HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat milk in large saucepan until simmering. Cook broccoli and onion in milk until tender. Melt butter in small saucepan; stir in flour. Add butter flour mixture to milk. Cook and stir 3 minutes. Remove from heat and add cheese and salt. Stir until cheese is melted. Serve immediately. Makes 8 servings.
Mix ingredients. Bake at 350° for 25 minutes. Sprinkle fried onions on top. Bake until onions get brown. Serves 4.
Add boiling water to shortening to make 3/4 cup. Pour into dry ingredients and mix well. Add egg and juice and mix again. Add cranberries and nuts and mix well. Bake for 1 hour in 325° oven in a greased and floured 8 x 4 x 2-inch loaf pan.
*One cup nonfat plain yogurt and 1 cup nonfat or low-fat cottage cheese, mixed, but not food processed!
Wash spinach, drain and chop. Cover and cook with just water that clings to the leaves until tender, about 3 minutes. Drain. Mix spinach, cheeses, onion, parsley, dill weed and salt; stir into eggs. Brush bottom and sides of oblong baking dish (12 x 7 1/2 x 2-inch) with softened margarine. Unfold filo leaves. Remove 10 leaves. Cut crosswise into halves. Cover completely with damp towel to prevent drying. Wrap and refreeze remaining filo leaves. Gently separate 1 leaf. Place in baking dish, folding edges over to fit bottom of dish. Brush lightly with melted margarine. Repeat 9 times. Heat oven to 350°. Spread spinach-egg mixture evenly over filo leaves. Layer 10 more filo leaves over filling, spreading each leaf with margarine and tucking in around edges to cover. Cut pastry through top layer of filo with sharp knife into 6 squares. Bake, uncovered, about 35 minutes until golden brown. Let stand 10 minutes before cutting.
Brown hamburger and onion; drain. Add other ingredients and put into casserole dish. Mix Jiffy as directed on box. Put on top and bake until corn mix is done at 350°.
Mix cream cheese, sour cream and taco seasoning in bowl. Spread on dish evenly. Spread small amount of salsa on top. Layer lettuce (chopped), layer tomato (chopped) and layer shredded Cheddar cheese.
Melt 1 stick oleo in a pan. Mix oleo with 2 cups graham cracker crumbs. Put in a 13 x 9 x 2-inch pan. Beat eggs, sugar and oleo for 10 minutes (this is a must). Spread on crust. Slice bananas over mixture; apply pineapple. Prepare Dream Whip and spread over fruits. Add chopped nuts and cherries to top. You may use coconut too.
Beat until light and fluffy the butter and brown sugar. Add egg and vanilla; mix well. Add the dry ingredients.
Mix bacon, cheese and onion. Spread on each slice of bread that has been flattened and had edges cut off. Cut bread in half. Place asparagus tip on each half. Roll up. Place seam side down in 13-inch lightly greased baking dish. Brush tops with melted butter. Bake at 400° for 12 minutes or until brown. Makes about 30 rolls.
Heat oven to 350°. Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in an ungreased 9 x 9 x 2-inch pan. Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes; spoon into dessert dishes or cut into squares and invert on dessert plates. Top with ice cream and spoon sauce over each serving. Yield: 9 servings.
Dissolve yeast in 1 cup warm water with 1 teaspoon salt and 1 tablespoon sugar. In large bowl, mix hot water, 1 cup sugar, shortening, eggs, salt, vanilla and dried milk. Add enough flour to make soft dough. Add yeast mixture. Mix in enough flour to be able to handle dough. Set in warm place to raise until double in bulk.
Mix eggs, sugar, oil, water and vanilla. Add flour, soda, salt and cinnamon. Mix. Stir in raisins, walnuts and apples. Pour into greased and floured cake pan. Bake at 350° for 1 hour or until done.
Mix flour, salt and cream of tartar in saucepan. Add water, coloring and oil. Cook and stir over medium heat 3 to 5 minutes. When it forms a ball, turn out and knead on lightly floured surface. Store in airtight container.
Put all ingredients except brown sugar and bacon fat (oil) into a sauce pan. Cook 20 minutes. Add in the brown sugar and bacon fat (oil). Cook 10 minutes more.
Cook a whole hen in right much salted water. Pour chicken broth over broken bread and crackers. Soak until completely wet. Stir lightly. Stir in beaten eggs and seasonings. Place whole chicken in a deep earthen dish, breast side up. Pour dressing around hen. Bake at 425° until golden brown.
Cook spaghetti noodles per directions on box and drain when finished. In pan used for cooking noodles, mix egg with milk and return noodles to pan and thoroughly mix noodles into egg/milk sauce. Coat sides and bottom of 8 x 12-inch casserole pan with Pam or product of choice to prevent casserole from sticking to pan while cooking and place noodle mix in pan, spreading evenly over pan bottom.
Marinate quail in oil for at least 2 hours or overnight. Cook over hot charcoal for 20 to 30 minutes, basting with Charcoal Bird Sauce. To serve, pour remaining sauce over quail.
Combine all ingredients in a large mixer bowl and mix well. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce oven to 350° and bake for another 35 to 40 minutes, or until a knife inserted in the center comes out clean.
Mix together sugar, water, cornstarch and syrup and boil until clear. Remove from heat. While still hot, add package of jello. Stir well. Let cool but don't let it jell. Add strawberries and stir gently to coat each one. Pour into baked pie shell. Serve with whipped topping.
Cook meat, onion, chili powder, salt and pepper until done. Mix milk, soup and green chilies together. Start with tortillas on the bottom of 10 x 13-inch pan. Layer tortillas, meat mixture and soup mixture. Repeat until all ingredients are used. Top with Cheddar cheese. Bake at 350° for 20 or 30 minutes or until it is hot through and through.
Heat oven to 400°. Place chicken in ungreased baking pan, 9 x 9-inch. Mix soup, mushrooms with liquid and remaining ingredients; pour over chicken. Bake until chicken is hot and sauce is bubbly, about 20 minutes. Serves 2.
Mix ingredients together well (except frosting). Batter will be thin. Bake in 4 layers or 2 layers and split when baked and cooled. Watch carefully if cake is baked in 4 layers, it will burn easily. Bake in a 350° oven for 30 minutes for 2 layers and 15 minutes for 4 layers. Frost with Butterfinger Frosting.
Cook hamburger and drain. Saute onion and pepper, add hamburger, tomatoes and soup; mix well. Cook macaroni; drain and add to hamburger mixture. Put 1/2 of hamburger in casserole dish. Put 4 slices of cheese on top. Add other half of hamburger mixture. Put rest of cheese on top. Put in 350° preheated oven. Bake until cheese is melted.
Preheat oven to 350°. Boil pepperoni for 5 minutes. Drain. Set aside. Saute onion in 2 tablespoons butter for 2 minutes. Set aside. Pour remaining butter into an 8-inch baking pan and toss with cooked spaghetti.
Peel apples; remove core. Make syrup of sugar, water and red drops by boiling for 5 minutes. Add apples; cook until tender.
Cut squares of aluminum foil approximately 12-inches square. Slice a potato, a carrot and onion and dab with butter, salt and pepper to taste. Top the vegetables with a hamburger patty, a minute steak or a pork chop. Wrap up. Place on a cookie sheet and bake in a 375° oven for about 1 hour.
Mix together. Put in greased Pyrex pie plate. Bake at 350° for 15 minutes or slightly brown on top. Great with crackers.
Combine lemonade, condensed milk and Cool Whip; stir until lemonade is dissolved. Pour into crust. Sprinkle with crumbs. Chill at least 8 hours.
Mix hash and 1 beaten egg; press into 1 (9-inch) pie plate, buttered, to form crust. Bake at 375° for 10 minutes. Saute onion in 3 tablespoons margarine. Layer cheese, onion and vegetables in crust. Beat together remaining 2 eggs, milk, flour, mustard, garlic powder and pepper. Pour mixture in crust. Bake for 30 to 40 minutes at 350°, until filling is set. Let stand 10 minutes before serving. Yield: 6 servings.
Cook rice according to directions on box. Brown beef and onion. Drain. Put into dish. Pour chicken soup over this. Add rice and top with mushroom soup. Top with cheese and bake at 350° until bubbly.
Brown beef; add onion and celery. Cook until tender. Drain fat. Add rest of ingredients. Simmer about 30 minutes. Spoon onto toasted hamburger buns.
Blend cream cheese and salad dressing. Add sugar, pineapple and pecans. Blend. Add cranberries. Fold cream into cheese mixture and freeze. May be kept for weeks in the freezer.
Mix, then sprinkle with cheese and Ritz crackers. Bake 45 minutes at 350°.
Beat egg whites until soft peaks form. Add sugar (1 tablespoon at a time), beating until smooth and glossy. Continue beating and add Karo syrup, a little at a time, beating after each addition until frosting peaks. Fold in vanilla. Frosts 2 pies or 2 (9-inch) layer cakes.
Combine apples and bananas. Sprinkle with orange juice and toss lightly. Add other ingredients. Stir in enough either mayonnaise or salad dressing to moisten. Serve on lettuce. Serves 6.
Cook chicken; let cool and cut into pieces. Heat soup, milk and cheese in saucepan over low heat. Cook until cheese melts. Place chicken in big end of crescent roll and roll up. Put in greased casserole dish. Pour soup mixture over rolls. Bake at 375° for 15 to 20 minutes or until rolls are browned and cooked through.
Brown beef. Add onion and season with salt and Tabasco. In baking dish, spread beans and top with meat mixture. Add green chili. Cover evenly with cheese. Drizzle with taco sauce. Bake, uncovered, at 400° for 20 to 25 minutes. Remove and garnish with olives and green onion. Serve with tortilla chips. May also be served as a casserole.
Combine milk and butter in saucepan over low heat. Add 1 1/2 cups of sugar, flour and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 30 minutes). Remove from heat; stir in vanilla flavoring. Pour into 10-inch round baking dish. Layer with pineapple and vanilla wafers. In bowl, add pinch of salt to egg whites. Beat until peak forms. Spread over top of pudding. Bake at 350° until egg whites are browned.
Cook lasagna noodles. Cook ground beef until brown, Drain well. Add taco seasoning with a little water and mix well. In 13 x 9 baking dish, layer lasagna noodles, meat, salsa, and cheese. Repeat ending with cheese. Bake at 350° until melted through.
Cream together until fluffy. Gradually add 3/4 cup hot milk while beating with electric mixer until smooth and stands in peaks. Use 3 tablespoons cherry juice for cherry frosting or 1 tablespoon maple flavoring for maple frosting. Maple is good on a butter pecan cake mix.
Bake pie shell as directed. Combine milk, flour, egg yolks and NutraSweet. Cook in top of double boiler in skillet with water until thick. Add coconut, vanilla and margarine. Put in baked pie shell. Beat egg whites. Add some NutraSweet. (I put about 1 teaspoon of marshmallow cream to egg whites.) Put over pie filling. Sprinkle coconut on top of meringue. Bake until golden brown, at about 350°.
Combine all ingredients except kisses in large bowl. Mix until dough forms ball. Shape into balls, using rounded teaspoonful for each (roll in hand). Roll balls in granulated sugar and place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with candy kiss. Press down firmly so cookie cracks around the edge. Let set for at least 45 minutes.
Cook broccoli in 1 cup boiling salted water. While that is cooking, saute onions in oleo. Add soup and simmer about 3 minutes. Add Cheez Whiz; mix well. Add broccoli and rice. Bake in a buttered casserole 30 to 40 minutes at 325°.
Crumble crackers; add remaining ingredients and mix. Crackers should be in large pieces.
Line 9 x 12 pan with tortillas. Place meat, onion, cheese, chili powder, garlic powder and tomatoes in layers. Mix together the soups (no water) and spread over the top. Bake at 375° for 30 minutes until bubbly.
Combine butter, sugar and vanilla in large bowl; cream until light. Add eggs and beat well. Combine flour, baking powder and salt in a separate bowl. Add flour mixture to butter, alternating with milk, beating after each addition until smooth. Pour into greased and floured Bundt pan (or two loaf pans). Bake at 350° for 1 hour (or until knife inserted in center comes out clean). Cool completely and remove from pan. Delicious alone or with strawberries and whipped cream. Enjoy!
Combine apples and sugar; let stand 1 to 2 hours. Beat eggs slightly. Mix together the eggs, oil, sugar and apples. Sift dry ingredients; add to first mixture. Add walnuts and raisins. Batter is thick and makes a large 13 x 9-inch cake. Grease pan and pour batter in. Bake for 1 hour at 325°. You may serve with whipped cream.
Mix all the dry ingredients together. Mix all the wet together, then add zucchini. Spray a Bundt pan and bake at 350° for 1 hour.
Beat eggs slightly with mixer; add sugar and salt until dissolved. Stir in corn syrup and melted butter; mix well. Stir in pecans and pour into pie shell. Make cover for pie by rolling square of foil around edges to form round tent to cover pie. Secure under lip of pie plate. Bake at 350° for 35 minutes. Remove from pie and bake 15 minutes longer or until knife inserted in middle comes out clean.
Cream butter, cream cheese and sugar. Add eggs, 1 at a time. Add flour slowly while beating mixture. Add salt and baking powder, then lemon and vanilla flavor. Mix very well. Pour into a greased and floured tube pan. Bake 2 1/2 hours at 275° or until cake tests done. Cool in pan.
Mix all ingredients. Shape into meat balls (each approximately 2 inches in diameter). Cover bottom of skillet with cooking oil. Fry meat balls until a light brown color, not crusty. Makes approximately 12 medium size meat balls. Set aside to finish cooking in spaghetti sauce.
Add pudding mix to Cool Whip in a large bowl. Add other ingredients and stir well.
Brown steak in small amount of cooking oil in large skillet. When brown, set steak aside and then brown onion, pepper and celery. Cut steaks into serving portions and add to cooking pot with 3 to 5 cups boiling water, then add other ingredients and seasonings. Cover and simmer on low heat for about 2 1/2 hours. Add enough water to keep steak covered if necessary. Juice may be used as gravy.
Combine first five ingredients in saucepan. Boil one minute. Add last three ingredients. Stir and drop quickly from teaspoon onto waxed paper. Let cool.
Combine ingredients all together. Blend well. Drop by rounded teaspoons into bowl of sugar. Gently toss. Place 2-inches apart on cookie sheet. Preheat oven to 350° and bake 8 to 10 minutes.
Put cranberries, apples and orange peel through food chopper (coarse knife). Cut oranges in small sections with scissors; add sugar. Stir well and set in icebox. Will keep several days. This is nice to serve as a sauce, congealed as a salad, adding 2 cups of pecans or served in little parfait glasses as a dessert. Halve this for a small family.
Beat the first 3 ingredients until smooth. Fold in Cool Whip; pour into a graham pie crust.
Wash zucchini and boil whole just until done, about 10 minutes. Cut off ends and cut in half lengthwise. Arrange in buttered casserole. Melt butter and mix in cheese and sour cream. Add salt, paprika and chives. Pour over squash and sprinkle bread crumbs on top. Dot with butter and sprinkle on Parmesan cheese. Bake at 350° until bubbly, about 1 hour.
Measure rice into oven-proof casserole with lid. Place into 325° oven. Roast 20 minutes or until rice is toasted and golden. Remove from oven. Add margarine to rice and stir until melted. Pour boiling broth and water over rice; stir. Cover. Return to oven. Bake 30 minutes or until rice is done and has absorbed all liquid. Stir in finely chopped green onions, soy sauce and herb of your choice. Makes 4 servings. Good served with baked or roasted chicken or beef.
Beat brown sugar and margarine until well blended. Blend in egg whites. Add remaining ingredients and mix well. Drop tablespoonsful of mixture on foil covered cookie sheet. Start testing it after 12 minutes. Bake at 350° for 15 to 17 minutes. Makes approximately 15 cookies.
Beat egg whites until foamy. Add sugar and beat until stiff. Add salt and vanilla; mix well. Add nuts and chips. Stir until well blended. Drop by teaspoonfuls onto an ungreased, foil-covered cookie sheet. Preheat oven to 350°. Place cookies in oven and turn heat off immediately. Leave cookies in closed oven overnight.
Cream sugar and Crisco. Add eggs and beat well. Add juice, flour and baking powder. Add nuts and chopped cherries. Spoon on cookie sheet and shape into 6 loaves. Bake at 350° for 30 minutes. Make buttercream frosting and add 2 drops food coloring for color. Slice loaves.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquid until very warm (120°). Add to dry mixture and beat well. Stir in enough flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch) pans which have been greased and sprinkled with cornmeal. Cover and let rise in warm place 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Mix all ingredients together and bake in uncovered dish for 1 hour at 350°. Cover and cook for 15 minutes. Cool to set.
Grease bottom only of 9 x 13-inch pan. Line bottom with the nuts and coconut. Prepare cake mix according to package directions and pour over nuts and coconut. Mix cream cheese, margarine, powdered sugar and vanilla. Spoon over cake. Bake at 350° for 45 to 50 minutes.
Take 4 slices of bread; cut off the crusts. Roll out each slice until thin; lightly butter. Place an asparagus spear on end of slice; roll up tightly. Cut into bite size pieces. Place on plate and garnish. Use for party plate.
Dissolve jello in hot water, add slightly thawed strawberries, pineapple (juice and all). Let stand a while, add the bananas, mashed. Pour half of mixture into 9 x 9-inch dish and refrigerate. When firm, spread sour cream over top. Then put other half of jello mixture on top of sour cream. Refrigerate until firm. Sweet enough to serve as dessert.
Bake potatoes. Cut in half and scoop out the middle. Mix onion, butter and sour cream with the scooped out potatoes. Beat until mixed. (Similar to mashed but not as smooth.) Spoon bake into shells and place Cheddar cheese on top. Put in microwave or oven to melt cheese. (Can use French onion dip in place of sour cream if desired.)
Place in 9 x 13-inch pan in order in layers. Mix 2 cups mayonnaise with 2 teaspoons sugar. Spread over the top; sprinkle with 4 ounces shredded Cheddar cheese. Cover and refrigerate 8 to 12 hours.
Melt butter in casserole dish. Stir in remaining ingredients. Bake 45 minutes at 375°, uncovered.
In a very large salad bowl, mix all ingredients lightly. Pour dressing over all; mix lightly again. Refrigerate. This salad is better if made the day before and is good for several days. A good make ahead dish.
Grease and flour 9 x 13-inch pan. Mix cake mix and coconut real well. Put in margarine and cut in until lumpy. Dump into floured pan. Pat with spoon. Put in preheated oven at 300° for 15 to 20 minutes. Take peaches (drained). Put in 3 rows. Sprinkle mix of cinnamon and sugar over whole pan. Mix egg yellow and sour cream; pour over middle of 3 rows of peaches. Bake at 300° for 20 to 25 minutes or until eggs are done.
Boil roast with first 3 ingredients until tender. Take meat out of broth and cool. Discard onions. Slice beef very thin. Cover with broth; bring to a boil and add the next 6 ingredients to this. Bake at 350° for 30 minutes. Serve on Italian rolls.
Mix all ingredients together well. Store in a container with a lid. For each cup of cocoa, use 2/3 cup hot water and 1/4 cup cocoa mix.
Mix all the ingredients together. Pour into a 9 x 13-inch baking dish. Lay 3 strips of bacon on top of beans. Bake at 350° for about 1 hour, or until bacon is brown.
In small mixing bowl, sift together the flour, baking powder and salt. Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan (double batch takes a 9 x 13 x 2-inch cake pan). Beat eggs. Add sugar, cocoa, oil, flour mixture, then nuts last. Pour mixture into pan. Bake at 350° until top has dull crust and pulls away from pan slightly, about 30 to 35 minutes. Cool and cut into squares. Makes 16 (2-inch) squares (or 32 for larger pan).
Combine all ingredients, except noodles. Toss lightly; spoon into buttered 1/2-quart casserole. Spread noodles on top. Bake at 350° for 30 minutes or until heated through, bubbly and brown.
Drain pineapple; save juice. Place tidbits in baking dish; top with shredded cheese. Mix with juice, 3 tablespoons of flour and sugar. Pour over cheese and pineapple.
Cook potatoes until tender; drain and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika. Beat all together; pour in casserole dish. Sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes.
Mix together the oil, sugar, eggs and bananas. To this mixture, add the flour, oatmeal, baking soda, baking powder and vanilla; blend well. You may add nuts or raisins, if you like. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 minutes, or until brown.
In a 9 by 13 by 2 inch dish; add chicken, vegetables and soup. Mix well together and set aside. In a small mixing bowl mix flour and milk together. Pour over first mixture. Bake at 350° until crust in done and is golden brown color. About 20 to 30 minutes. Can also use fresh skinless, boneless chicken breast instead of canned chicken.
In a mixing bowl, melt margarine in microwave. (Use a large saucepan for stove top melting.) Add cocoa and mix. Add sugar and beat with mixer. Add vanilla. Add eggs one at a time, beating after each egg. Add flour and mix. Cook in a greased 13 x 9-inch pan at 350° for 25 minutes. Cover pan tightly with foil while still hot.
Blend juice into cheese. Fold in pecans, pineapple and cherries. Mix Dream Whip and stir into mixture. Chill.
Cream sugar and margarine. Mix in egg and flavoring. Stir in dry ingredients. Refrigerate 2 or 3 hours or roll immediately. Cut in any shape. Bake at 325° until done, but not brown. Decorate or frost when cool.
Mix all together and stir-fry with baby carrots, broccoli, tofu, pea pods, cellophane noodles, ginger and mushrooms (stir-fry separately first, not in sauce, these take too long). A great lo-cal dinner choice!
Mix first five ingredients together. Blend in flour and sugar. Pour into freezer container and add milk to the fill line markings on container. Freeze according to your ice cream freezer directions.
Melt margarine and cook the chicken in a Dutch oven until tender. Add carrots and green onions; cover and cook for 5 minutes. Stir occasionally so that the chicken doesn't stick to the bottom. Add soup and milk; cook for about 8 minutes, stirring occasionally. Add rice and mix thoroughly. Take the pot off the burner and let it sit for 5 minutes, until mixture is absorbed by rice. Serves 4.
Cream butter; add evaporated milk a little at a time. Add vanilla. Sift flour and powdered sugar. Gradually add to creamed mixture. Add nuts. Mix thoroughly.
Wash beans in hot water; drain. Combine in large kettle with ham hock and 4 quarts hot water. Cover. Cook slowly for 3 to 4 hours or until beans are tender, but not mushy.
Bring 1 cup of the oyster liquor to a boil and when it has cooked for 5 minutes, skim off the top, which will be foamy. Add the cream, butter and seasonings to taste. Cook the oysters in the other cup of liquor until the edges curl (about 5 minutes). Strain and add to the cream. Serve immediately.
Brown meat and onions in pan. Cook macaroni as directed on box until almost done while meat and onion brown. Drain macaroni and add tomatoes, salt and pepper to taste. Pour fat off ground beef. Add to the drained macaroni. Stir well and let simmer on low heat for about 30 minutes. (You may want to add more tomatoes or medium can of juice if you want to be more juicier.) This is good served with tossed green salad and French bread.