HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet heat oil. Add onion and water chestnuts and saute until onion is soft. Remove from heat and add remaining ingredients, reserving 1/2 cup noodles.
Beat eggs. Combine sugars, peanut butter, margarine and vanilla. Mix with eggs. Add last 3 ingredients. Spread in lightly greased 9 x 13-inch pan and top with miniature chocolate chips. Bake for about 30 minutes at 325°. Do not overbake.
Mix first 7 ingredients, then add bananas and nuts. Stir in well. Pour into greased loaf pans (2). Bake about 45 minutes at 350°. Let cool slightly before removing from pans.
Mix potatoes,	1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon salt. Press into bottom and up sides of greased 1 quart baking dish. Bake at 350° for 20 minutes. Meanwhile, brown ground beef. Drain and set aside. In same skillet stir-fry cabbage over high heat 2 to 3 minutes. Remove from heat;	stir in	ground	beef, chili peppers, taco sauce, 1/4 teaspoon	pepper and 1/8 teaspoon	onion salt. Mound into partially baked potato crust and bake 20 minutes. Top with remaining cheese and bake 2	to 3 minutes. Yield: 4 to	5 servings.
Cream shortening, salt and sugar. Blend in sour milk and beaten eggs. Sift together flour and baking soda. Add together with bananas. Stir in chopped nuts. Bake in greased 9 x 5 x 2 3/4-inch loaf pan for 50 minutes at 350°.
Mix first 3 ingredients; spread on tortillas. Sprinkle on remaining ingredients, then roll (jelly roll technique), wrapping tightly. Chill 2 hours. Cut off roll ends. Cut remaining into 1-inch slices. Makes 3 dozen.
Make a thin custard of first 5 ingredients. Then dissolve gelatin in 1/2 cup cold water and stir in custard (after removing from stove) while still hot. Let cool and fold in 1 pint whipped cream of Cool Whip topping and egg whites, beaten stiff. Break up angel food cake into pieces about the size of walnuts. Line a large pan 3 or 4 inches deep with the cake. Pour custard flavored with almond extract over the cake. Repeat until pan is full. Let stand in refrigerator overnight. A few hours before serving, ice with 1/2 pint whipped cream of topping. Cut in squares and serve with cherry on top.
Chop onion, garlic, bell pepper and celery and saute. Add tomato paste, stewed tomatoes, sugar, salt and pepper. Clean and devein shrimp. Bring sauce to a boil, now add shrimp. Cook until shrimp is cooked. Serve over bed of rice.
Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Add ice water and stir lightly. (Dough will be just moist enough to cling together when pressed into a ball.) Turn dough out on a lightly floured board or cloth. Roll to 1/2-inch thickness; trim to 1/2-inch larger than casserole dish.
Steep tea bags in 8 cups water for 15 minutes. Boil 2 cups water and sugar for 5 minutes. Put all together. Can be kept in crock-pot.
Brown beef. Drain off fat. Add all ingredients and simmer on low heat at least 1 hour, or put in slow cooker to cook for 1 1/2 hours.
Coat roast with flour. Place in slow cooker. Combine soup mix, gravy mix, remaining flour and ginger ale in bowl; mix well. Pour over roast and cook on low for 8 to 10 hours or until tender.
Melt 1 stick margarine and Velveeta cheese. Add drained Veg-All. Put in casserole dish. Melt 1/2 stick margarine and add crumbled crackers. Place on top of other mixture. Bake at 375° for 30 minutes.
Peel potatoes. Cut them in equal-size pieces. Put them into a saucepan and cover with milk and water. Add large pinch of salt. Bring to a boil and simmer gently until soft. Drain and mash to a smooth puree. Stir in the butter and lemon rind; salt and pepper to taste. Serve at once.
Heat oven to 350°. Place cooked and drained macaroni, cheese, salt and pepper in alternate layers in buttered oblong baking dish, ending with layer of cheese on top. Pour milk over all. Sprinkle with paprika. Bake for 35 to 45 minutes, or until golden brown on top. Makes 6 to 8 servings.
Preheat oven to 400°. Combine all ingredients except fresh bread crumbs and divide among 6 lightly buttered 8-ounce ramekins. Cover lightly with bread crumbs and top with thin dots of butter. Bake 12 to 15 minutes, until crumbs are golden brown. Serves 6.
Fry ground meat until brown. Drain off fat. Cook onion, celery and green peppers in water until tender, 15 or 20 minutes. Soak French bread or white bread in milk or water to soften. Beat eggs well and add all ingredients together. Salt and pepper. Cut peppers in half. Add filling. Add small amount water to large baking pan. Bake at 350° for 30 to 40 minutes. Until firm and brown.
Cream butter and sugar. Add eggs*, one at a time, beating well after each one. Sift flour, salt and baking powder; add to creamed mixture. Spread all but 1 1/2 cups batter on greased 14 x 17-inch pan. Spread pie filling over batter. Drop the rest of the batter by spoonfuls over cherries.
Slice sausage crosswise about 1/2-inch thick. In a large kettle, brown sausage in oil. Add onions, garlic, carrots and basil. Cook for 5 minutes. Add zucchini, tomatoes, liquid bouillon and cabbage. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add beans and their liquid; cook another 20 minutes.
Mix sugar, shortening and eggs well. In another bowl mix sour milk and soda. Sift together flour, allspice, nutmeg and cinnamon. Alternate milk and flour in mixing bowl with sugar, shortening and eggs. Add oatmeal, chopped nuts and raisins or dates. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 15 minutes.
Mix ground beef, bean sprouts, 2 tablespoons soy sauce and garlic salt. Make into patties. Fry in skillet with oil.
Cream butter and shortening. Add sugar and cream again. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add alternately with milk. Add vanilla and nuts. Bake in a greased and floured pan for 1 1/2 hours at 325°.
Combine salmon, cheese, lemon juice, onion, horseradish and salt. Mix thoroughly. Chill. When firm enough to handle, form into a ball. Roll in pecans and parsley. Chill well.
Combine all ingredients except ginger ale. Chill. Add ice or ice ring. Add chilled ginger ale just before serving.
Clean and wash vegetables and chop. Wash and soak wheat 10 minutes. Squeeze water from wheat and add to vegetables. Add lemon juice, oil, salt and pepper and mix well. Serve over lettuce (romaine).
Mix all ingredients together. Roll into small balls. Cook for 8 minutes at 325°. Let cool. Spread vanilla icing and put cookies together.
Melt butter. Combine in bowl the butter, 1/3 cup evaporated milk and cake mix. Bake half in a 9 x 13-inch greased or sprayed pan for 6 minutes at 350°.
Beat egg whites stiff; add sugar. Fold in the floured dates, nuts, vanilla and coconut (if using it). Drop on cookie sheet covered with wax paper, using a teaspoon. Bake at 325° until delicately browned. The coconut makes the cookie quite moist and it adds flavor, but it is not necessary to make a good cookie.
Combine dry ingredients in large mixing bowl. In small bowl, beat egg until fluffy; add oil and buttermilk. Mix well. Add both mixtures and mix, but leave batter lumpy. Let stand 5 minutes before using. Makes 12 pancakes.
In medium bowl, combine crumbs, pecans, sugar and margarine. Reserve 1 cup crumb mixture. Press remaining crumb mixture on bottom and 2 inches up sides of 9-inch springform pan.
Mix cream cheese, Cool Whip and marshmallow cream until smooth. Add drained fruit; mix well. Refrigerate.
Cream butter and sugar. Add eggs one at a time. Mix well. Add flour and lemon juice. Mix well. Grease jelly roll pan well and spread batter with a knife. With knife, cut through batter to make 24 squares. Place a generous tablespoon of fruit on each square and bake at 350° for 35 to 40 minutes. When done, sprinkle with 10x powdered sugar and let cool. Cut squares again. I use two different fruits, making 12 of each.
In a large pot, heat oil until hot. Add flour and stir constantly until roux is dark brown. Do this on low heat. Add onion and green onions. Let cook 10 minutes. Add ham and let cook 5 minutes. Add warmed stock and if necessary, additional water (about 1 gallon). Bring to a boil and add chicken, turkey, oysters and shrimp. Add salt and pepper to taste. Also season with parsley, thyme and crushed red pepper. Simmer 30 minutes. Bring to a boil; turn heat off and ladel in file (about 2 tablespoons). Serve over rice.
Prebake unpricked shell in 425° oven 4 to 5 minutes. Blend together eggs, sugar, melted and cooled butter, flour and vanilla. Gradually stir in buttermilk. Pour into shell and sprinkle with nutmeg. Bake in 350° oven 35 to 40 minutes, until knife inserted in center comes out clean. Cool on rack. Serve chilled or at room temperature.
Grease Bundt pan (I use spray Pam). Sprinkle nuts on bottom. Place frozen rolls evenly in pan. Sprinkle dry pudding mix over rolls. Mix melted butter, brown sugar and cinnamon together and pour over rolls. Cover with towel and let stand overnight. Heat oven to 350° and bake 25 to 30 minutes.
Boil oleo, milk and sugar 6 minutes. Chop marshmallows; dissolve. Add pecans. Drop on waxed pepper or pour into 9 x 11-inch greased pan.
Mix together sugar, cocoa, margarine and milk in saucepan. Bring to boil and cook 1 minute. Remove from heat and add vanilla and 1/4 cup peanut butter. Mix well. Add oatmeal. Mix quickly. Drop by teaspoonful onto wax paper lined cookie sheet. Chill. Makes 3 dozen.
Mix all ingredients. Pour into pie crust. Bake at 325° for 40 minutes.
Beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Refrigerate; form a ball. Roll in chopped nuts.
Mix together. Can be used to marinate all meats. I make up a large amount and store it in the refrigerator. You can marinate meat in a zip lock bag for easier handling.
Cream butter, sugar and egg yolks. Blend in mixer on slow speed for 10 minutes. Add flour, baking powder, lemon juice and grated lemon rind. Carefully fold in stiffly beaten egg whites. Pour into prepared 9 x 13-inch pan. Bake in preheated 350° oven for 35 minutes or tester comes out clean.
Melt candy bars and 1/2 cup butter in saucepan; cool slightly. Cream sugar and softened butter in mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add mixture of flour and soda alternately with buttermilk, mixing well after each addition. Add candy mixture and pecans; mix well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done.
Sift dry ingredients together 3 times. Add shredded cheese. Cut in shortening until well blended. Add enough milk to make a soft dough. Turn out on a lightly floured board. Roll into 1/2-inch thickness. Cut with a biscuit cutter or in squares with a knife. Place on a baking sheet and bake at 425° (hot oven) for 12 to 15 minutes. Makes 12 (2-inch) biscuits. Serve immediately. Serves 12.
Cook and stir beef and onion in a skillet until brown and tender. Stir in garlic, 1 1/2 cups water, soy sauce and molasses. Heat to boiling. Add green beans and heat to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Blend cornstarch and 1/4 cup of water. Stir into mixture well. Cook and stir until thick and boil for 1 minute. Serve on rice and garnish with onion rings.
Bring water to a boil. Add shrimp and cook 3 to 5 minutes. Drain well. Rinse with cold water. Peel and devein shrimp. Set aside.
Line an 8-inch square pan with plastic wrap. Beat cream cheese, sugar and milk in a medium size bowl. Pour cappuccino in bowl. Quickly dip cookies, one at a time, into cappuccino, then spread one side with cream cheese mixture. Arrange in a lined pan, starting from right to left, placing 5 cookies, spread side down, overlapping in a row. Place next row of cookies from left to right. Repeat until 4 rows of cookies cover bottom of pan. Rotate pan 1/4 turn and add another layer of cookies. Repeat rotating pan 1/4 turn and layering 2 more times for a total of 4 layers. Pour any remaining cappuccino over the top. Refrigerate at least 1 hour for flavors to blend.
Put beef cubes and enough water to cover beef in roaster pan. Bake at 350° for 1 hour. Drain off broth and keep. Mix together mushrooms and soups; pour over beef cubes. If more liquid is needed, use drained broth. Cover and return to oven for 1 hour, or until meat is tender. Thicken with cornstarch, if needed. Add Kitchen Bouquet if darker broth is desired. Serve over cooked noodles. Serves 6.
Melt candy coating in microwave. Dip pretzels, cherries with stems, large fresh strawberries or other fruit. Place on wax paper. Chill for 30 minutes. Store, covered, in refrigerator.
Combine first 5 ingredients in medium mixing bowl on medium speed until smooth. Stir in radishes and chives. Makes 1 3/4 cups.
Make in 9-inch pie plate. Blend crumbs, sugar, cinnamon and oleo. Set aside 2 tablespoons of crumbs. Evenly line bottom and sides of pie plate, refrigerate. Let cream cheese soften. Beat cream cheese until fluffy, gradually add condensed milk until blended. Blend in lemon juice and vanilla. Pour filling into chilled crust. Arrange peaches on top. Sprinkle with remaining crumbs. Refrigerate at least 3 hours.
Mix all ingredients together. Pour over meatballs. Bake at 350° until hot and bubbly.
Put potatoes in casserole. Mix potato soup and sour cream. Spread on top of frozen potatoes. Bake, uncovered, at 350° until brown and bubbly.
Drain shrimp and reserve juice. Cream the cheese and juice. Add lemon juice, onion, crabmeat and half of the shrimp. Fold in last of shrimp. Serve hot or cold with Ritz crackers or chips. Will keep in fridge 1 to 2 weeks.
Boil potatoes in their skin. Peel and slice. Fry bacon and set aside. Cook onion in bacon fat. Add flour, salt, celery seed, water and vinegar to onion and cook until it boils. Boil one minute. Pour over potatoes and add bacon. Cover and let stand. Serve warm.
Bring mustard, turmeric, salt, sugar, water and vinegar to a boil in saucepan. Pour hot mixture over prepared vegetables. Let stand 2 days in refrigerator before serving.
Combine first six ingredients. Beat with electric mixer until smooth. Add remaining ingredients and stir well. Drop mixture into hot greased skillet. Fry until golden brown. Drain on paper towel.
Bake crescent rolls according to package instructions. Mix cream cheese, Miracle Whip and Ranch dressing on high speed. Spread on top of lukewarm crescent rolls. Sprinkle on vegetables and top with cheese.
Add all ingredients except potatoes to the boiling water. When water boils again, reduce to medium heat and simmer for 1-1/2 hours. When carrots are tender, add potatoes. Cook until potatoes are tender.
Layer graham crackers in rectangular dish. Mix pudding, milk and Cool Whip. Pour this mixture over graham crackers. Put another layer of graham crackers on top of mixture. Spread chocolate frosting on graham crackers. Sprinkle nuts and place cherries on top of frosting. Store in refrigerator. Serve cold.
Sift flour, measure and sift again with baking powder and salt. Cream butter well and blend in sugar and egg, beating vigorously until smooth and fluffy. Stir in vanilla, then flour mixture, and mix well. Slowly fold in egg white and water. Stir again until smooth. Chill dough for 2 hours, then shape into balls the size of walnuts. Dip fork in cold water and press balls out until flat. Bake in oven at 400° for 10 minutes or until slightly brown.
Fry chicken to a golden brown. Put in casserole dish. Make white sauce in separate pan. Add bay leaves, salt and pepper to taste and mushrooms. Stir until smooth. Pour over chicken in casserole (use a deep dish). If chicken isn't covered, pour over some milk and push meat up and down to mix. Bake at 350° for 1/2 hour to 45 minutes, covered. Serve with rice.
Combine chocolate morsels, sugar, water and cinnamon in 4-cup measuring cup. Microwave at Medium (50%) 2 to 3 minutes until chocolate is melted, stirring twice. Cool to lukewarm. Whip cream in small mixing bowl until stiff peaks form. Gradually, whip in cooled chocolate mixture. Chill. (Chocolate mixture keeps well in refrigerator in covered container up to 1 week.)
In a 9-inch pie plate, combine peanut butter and corn syrup. Add cereal and mix until well combined. Press in bottom and up sides of plate. Chill. Spoon softened ice cream into shell. Sprinkle with chopped nuts. Freeze. Remove from freezer 1 hour before serving. Serve with warm chocolate syrup. Serves 6 to 8.
Cook syrup, sugar and water until forms a soft ball when tested in cold water, then pour over stiffly beaten egg whites. Beat until cool. Add nuts and cherries if desired.
Put sugar, lard, raisins, cinnamon, nutmeg and water in a pan; cook 3 minutes. Cool. Put in soda and salt. Then add flour and baking powder, just enough flour to make a batter, not too stiff and bake.
Turn on waffle iron. Use utility knife to cut tops off strawberries on cutting board. Cut berries into thin slices and place in serving bowl. Place frying pan on burner; add margarine and melt slowly over low heat. Turn off burner.
Cook raisins in water. Cook down to 1 cup water; let cool. Blend in sugar and shortening or oil. When cool enough, add flour, baking soda, baking powder, cinnamon and vanilla. Bake until done; let cool and turn out of pan.
Preheat oven to 350°. Grease (three) 3 x 5 x 3-inch loaf pans. Add hot water to raisins and set aside; cool. Mix (with electric mixer) shortening, sugar and molasses until light and fluffy. Then on low speed, beat in eggs and pumpkin. Sift remaining dry ingredients together and toss in chopped nuts. Gradually beat flour-nut mixture into creamed mixture and add raisins and water. Mix until all dry ingredients are moistened. Pour batter into loaf pans (evenly divided) and bake 1 hour. Cool for 10 minutes, then turn out of pan and cool on rack.
Drain zucchini well, pressing between layers of paper towels. Combine zucchini and next five ingredients in a large bowl. Divide in patties (mixture will be soft). Pour oil to depth of 1/2-inch in heavy skillet. Fry in hot oil over medium heat for 2 minutes each side. Drain on paper towels.
Core and chop apples. Combine apples, raisins, celery and nuts. Blend orange juice with yogurt. Pour over apple mixture and toss well. Place on a bed of lettuce; garnish with cinnamon and serve.
Take deer roast and marinate overnight in some wine, turning 2 to 3 times. Put in oven the next day and roast just like a beef roast. Bake 2 to 3 hours or until tender in a 350° oven. Remove from oven and let stand until cool. Serve.
Cream shortening. Mix in 1 package cream cheese at a time. Add flour. Continue mixing by hand until mixture works away from side of bowl. Cover with waxed paper. Place in refrigerator overnight. Roll a small portion at a time in a cool place on powdered sugar until 1/8-inch thick. Cut in squares or rounds. Fill with favorite filling (Solo in cans works well). Bake 10 to 15 minutes at 325°.
Melt butter in large saucepot or Dutch oven. Add onions and cook 5 minutes to brown slightly. Add carrots, herbs and garlic. Continue to cook over medium heat for 10 minutes. Stir in flour, tomato paste, consomme and beer. Add cooked meat and cover. Simmer 1/2 hour or until carrots are tender. Serves 6.
Combine rice and vermicelli with ground beef and egg. Shape into small meatballs (approximately 20). Heat oil in skillet and brown meatballs on all sides. Combine contents of flavor packet with water. Pour over meatballs and bring to a boil. Cover and simmer 30 minutes. Thicken gravy, if desired. Makes approximately 20 meatballs.
Mix taco seasoning into browned ground beef. Set aside. In a greased deep casserole dish, lay tortillas in bottom, overlapping to cover entire bottom of dish. Spread 1/2 of meat mixture over tortillas evenly and sprinkle 1/2 of cheese evenly. Continue with another layer of tortillas; then meat and then cheese. Pour tomato juice over entire surface, then bake in a 350° oven until heated and cheese is melted (about 30 to 40 minutes). Serve on bed of lettuce and top with sour cream and diced tomatoes and onions. Serves 6 to 8 people.
Mix together ingredients and turn into greased 1-quart casserole. Bake at 350° for 30 minutes.
Grate cheese. Let cream cheese soften. Chop nuts. Cream all the ingredients together. Roll into logs and sprinkle on chili powder.
In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. Combine sugar and oil in small bowl, mixing well into the vegetables. Cover and refrigerate for at least 6 hours. Yields 10 to 12 servings.
Place half of the potatoes in a greased baking dish. Sprinkle with half of each ingredient. Repeat the procedure and add milk so that potatoes are just covered. Cover; bake at 350° for about 40 minutes. Remove cover; continue to bake 40 minutes longer or until tender-brown. Serves 6.
Wash, trim and pare carrots. Slice 1/2-inch thick. In a casserole combine carrots and water. Cover. Microwave at Full power for 12 minutes or until tender, stirring once. Let stand, covered, 2 minutes. Drain and return to casserole. Stir in margarine and cinnamon. Drizzle with honey. Mix gently. Cover and microwave for 30 seconds and sprinkle with pecans. Serves 4.
Preheat oven to 350 degrees. Cream shortening, sugar, salt, eggs, vanilla and butter flavoring. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix vinegar and soda in a small bowl. Add to batter; blend. Bake in three 9 or 10 inch round cake pans for 20 to 25 minutes or until done. Let cool completely. Cover with frosting.
Combine egg yolks with starch, sugar and water. Mix into paste, pour in milk. Cook on medium heat, stirring continuously until mixture begins to thicken. Beat in vanilla, butter and peanut butter. Pour into a baked 9-inch crust. May top with chocolate syrup (optional).
Mix pineapple and sugar and boil 3 minutes. Mix Jell-O and hot water; cool. Add shredded cheese and nuts. Let this partially congeal and add small Cool Whip; chill.
Mix pineapple, jello and marshmallows in large bowl. Cover and let stand overnight in refrigerator. Next morning whip cream and fold into jello mixture with crushed mints. Pour into 9 x 13 pan. Cover and freeze.
Wash, dry and skin pieces of chicken, if not skinned. Blend corn flake crumbs and Parmesan cheese (2 cups crumbs to 1/4 cup Parmesan). Dip chicken in Kraft Lite Italian dressing, then roll in the cereal crumb mixture. Place in a baking dish or pan that has been sprayed with Pam. Cover the pan; bake in 350° oven for approximately 1 hour or until tender. Time depends on the amount of chicken.
Spray a shallow casserole dish with vegetable spray. In casserole, spread pineapple. Mix sugar, flour and reserved juice; pour over pineapple. Sprinkle with cheese. Mix together melted margarine and crushed crackers; sprinkle over pineapple and cheese. Bake at 350° until hot and lightly browned.
Cover entire round of bread with cream cheese. Spread hummus over 3/4 of the cream cheese, leaving about 4 inches at one end with cream cheese only. Cover hummus with fresh spinach leaves. Continue to layer ingredients and roll bread into jelly roll. Chill for one hour. Cut roll on bias and serve. This should be served the same day it is made.
In 2-quart casserole combine green onions, butter, bell pepper and parsley. Microwave on High for 4 minutes. Stir in bouillon and pepper. Cover with lid or plastic wrap. Microwave on High for 5 to 6 minutes or until mixture is boiling. Stir in rice. Cover tightly with plastic wrap. Microwave on High for 14 to 16 minutes or until rice is done. Let stand, covered, 5 minutes before serving. Yields 4 to 6 servings. Cooking time: 23 to 25 minutes.
Grate potatoes. Add next 4 ingredients. Fold in beaten egg whites. Fry until brown on each side.
Preheat oven to 350°. Squeeze spinach dry. Transfer spinach to a large bowl. Add Ricotta, 1/2 cup Parmesan, Feta, basil and garlic to bowl. Season mixture with salt and pepper. Blend. Spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 x 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover loosely with foil and bake until heated through, about 30 minutes. Use additional Parmesan cheese for garnish. Yield: Six servings.