HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in oil. Push to outer edges of skillet. Add garlic and saute. Stir in water and soy sauce. Bring to hard boil. Cover. Simmer 30 minutes. Uncover and cook over medium-high heat until liquid is gone and beef is glazed. Stir often so all sides of beef pieces are coated. Serve with rice and broccoli.
Beat oleo, syrup and egg together. Mix salt baking powder, and flour together. Mix dry ingredients and soft ingredients together. Add milk, mix well, add raisins. Grease cookie sheet, drop by teaspoonfuls. Bake at 350 degrees for 10 minutes.
Put chicken breasts in pan with enough water to cover. Add vegetables and let cook until chicken is tender. Serve with cooked fine egg noodles or rice.
Blend all together. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake at 425° for 10 to 15 minutes.
Mix flour, oleo and nuts. Press into pan. Bake at 350° until starting to brown. Cream the cheese and sugar and mix thoroughly. Fold in 1 cup whipped topping. Spread over the flour crust. Prepare pudding as directed. Do not chill. Spread this on cheese layer. Spoon on cherry topping. Chill several hours. Cut in squares and serve.
Mix all ingredients together; pour in large long baking dish. Bake 1 hour or until lightly browned on top.
Mix together first 3 ingredients. Add Rice Krispies and shape into logs or balls. Let cool 10 minutes. Melt remaining ingredients in double boiler. Dip peanut logs into chocolate and let cool on wax paper.
Have all ingredients at room temperature. Combine ingredients and shape into one-inch balls. Bake at 350° for about 20 minutes. These can be frozen before baking. Makes about 100 balls.
Mix ingredients like pie crust. Put combined mixture in bottom of square pan (8 1/2 x 8 1/2-inch) and bake at 350° for 20 to 25 minutes.
Wash and remove the seeds from the green peppers. Place the peppers in boiling water for 7 minutes or until tender. Brown the meat. While the meat is browning, add the tomatoes. When the meat is browned, add the prepared rice. Add the minced celery and minced onion to the cooked meat/rice mixture. Stuff the green peppers with the meat/rice mixture and place in a casserole dish. Bake at 350° for 10 to 15 minutes or until the rice begins to brown.
Combine dry ingredients. Dip chicken in evaporated milk and roll in dry mixture. Melt margarine and pour over chicken. Bake at 400° for 40 to 50 minutes.
Crush wafers with a rolling pin. Mix sugar, margarine, eggs and half of the wafers. Add milk and mix well. Add remaining wafers, coconut, cherries and pecans. Mix well and pour into well-greased and floured Bundt or tube pan. Bake at 350° for one hour and 10 minutes. Let stand until almost cold before removing cake. This cake is very moist, needing no frosting. It can be frozen.
Process peaches, milk, sweetener and flavoring in a blender. Add ice cubes, one at a time, and blend at high speed. The drink will be quite thick.
Beat sherbet until smooth. Add apple juice gradually and blend. Serve in chilled glasses with a cherry or lime slice. Serves two.
Cream oleo, cream cheese and sugar. Add 2 eggs and 1 cup flour at a time, creaming after each addition. Add flavoring and pour into greased and floured tube or Bundt pan. Bake at 325° for 1 hour and 20 minutes.
Roll dough out as thin as possible. Cut into strips, dry. Cook in soups or dishes, 15 to 20 minutes.
Mix vegetables, cheese, onions, mayonnaise, salt and pepper. Sprinkle on top. Bake at 375° for 30 to 35 minutes or until topping is brown.
Brown chicken breasts and onion in a small amount of oil. Drain oil. Add mushrooms and pizza sauce. You may want to add water to sauce to thin. Cook spaghetti. Serve with Italian bread. Serves 6.
Preheat oven to 400°. Cut all vegetables into large chunks or slices. Put in large bowl and set aside. In small bowl, mix garlic, olive oil, rosemary, salt and pepper. Pour garlic mixture over vegetables and mix thoroughly. Bake at 400° on nonstick pan. Stir and rotate vegetables on pan every 20 minutes for 1 hour or until browned.
Arrange chicken breasts in shallow 9 x 13-inch baking dish. (For ease of cleaning, line dish with foil.) Top each piece with a slice of cheese. In small bowl, stir in soup and water. Spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over chicken. Drizzle evenly with melted butter. Bake uncovered 350° for 45 minutes or until meat in thickest portion is no longer pink when slashed.
Boil cocoa, sugar and milk for 3 minutes, then add butter, peanut butter and quick oats. Stir until peanut butter is melted. Drop on wax paper.
Combine all ingredients and mix well. Form into a loaf shape on baking pan. Bake at 375° for 1 1/2 hours.
Mix flour and seasonings; coat chicken with mixture. Heat fat in large frypan. Fry chicken until browned on one side. Turn and brown the other side. Continue to cook slowly, uncovered, on top of range, 30 to 45 minutes or in the oven at 350° until tender.
Cut tops off of peppers. Remove seeds and membrane. Precook pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking.) Sprinkle inside of cups generously with salt. Cook ground beef and onion until meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Stuff peppers, stand upright in baking dish. Bake, uncovered, at 350° for about 20 to 25 minutes. Serves 6.
Melt margarine in saucepan.	Stir in flour, salt and pepper. Add asparagus liquid to milk to make 1/2 cup. Stir in flour mixture. Blend until smooth. Cook sauce for 2 minutes. Layer asparagus	in bottom of greased 2 quart dish. Sprinkle half of crumbs over asparagus. Add eggs and half the sauce. Add remaining crumbs and sauce. Sprinkle with cheese. Bake at 350° for 30 minutes.
Brown sirloin and onion. Drain. Pour into a crock-pot. Empty all cans with their juices into crock-pot. Add dressing mix and taco seasoning mix. Stir. Cook on low overnight. Makes 6 servings.
Stir sugars and water in saucepan until well dissolved. Add syrup. Cook to 252°, hard ball stage. Pour slowly over beaten whites. Beat until mixture is light and fluffy and piles without spreading. Add vanilla and nuts. Drop by spoonfuls onto waxed paper. Coat with dipping chocolate if desired.
In large bowl, beat eggs. Add sugar, milk and melted margarine; stir well. Fold in bread crumbs and pineapple with juice; mix thoroughly. Pour into 2-quart casserole dish. Bake, uncovered, at 350° for 45 minutes.
Peel bananas; set aside for 15 minutes. Blend together the flour, baking powder and salt. Add slowly to the cold water, beaten egg and coconut milk. Heat oil in wok. Reduce heat; slip bananas into batter. Slide in carefully, 3 at a time. Turn over once. Sprinkle with brown sugar and cinnamon. Coconut is optional.
Mix together all ingredients, except sugar. Form into balls and bake at 350° for 10 minutes. Roll in sugar while still hot. Place on rack to cool before storage.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, pecans and salt. Fold in whipped cream. Chill. Serve in a large bowl or individual lettuce cups. Garnish with clusters of red and green grapes, if desired. Serves 8 to 10.
Put slice of tomato and turkey on each roll. Mix remaining ingredients. Spread over turkey and broil until brown.
Cook spinach according to package directions. Drain well; press most of the water out. Mix softened butter and cream cheese; combine with spinach. Pour into buttered casserole dish and top with desired amount of Parmesan cheese. Bake at 325° until heated through. Can be used as an appetizer or a side dish.
Cream together shortening, sugar and eggs. Sift together flour, powdered cocoa and salt. Add dry ingredients to creamed mixture alternating with buttermilk. Add vanilla and food coloring. Beat well; then fold in 1 teaspoon baking soda, dissolved in 1 tablespoon vinegar. (It will fizz.) Bake in two 9-inch greased and floured pans at 350° for 30 to 35 minutes.
Beat the eggs and dry ingredients. Dice the pork and mix it in. Drop by spoonfuls into hot oil; deep fry. Cook until golden brown 5 minutes.
Bake the cake mix in a 9 x 13-inch pan. When it cools, poke holes in the cake with a fork. Pour the Eagle Brand milk over the cake. Next, spread the crushed pineapple over the top. Mix all but 1/4 of the cup of coconut with the Cool Whip. Spread the Cool Whip over the cake, then sprinkle the remaining coconut on top. Refrigerate for 1 hour before serving. Cake must be kept refrigerated. This is a cool, creamy delicious cake that is guaranteed to disappear! Dig in!
Mix and bake at 375° for 1 hour. Use loaf pan. Serve hot or cold with butter.
Set oven to 400°. Cream together shortening, brown sugar and eggs until light and fluffy. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Stir in rolled oats, oat and honey natural cereal, raisins and nuts.
Blend butter and sugar in a bowl. Stir in egg yolks and vanilla. Sift flour and salt into a bowl. Mix. Chill 1 hour.
Place roast in crock-pot; salt and pepper. Cook on high for 8 hours. (I put it on at bedtime.) Remove roast and all broth. Cut meat into small pieces (the roast usually falls apart because it is so tender). Add one cup of broth; add all 3 mixes. Stir well until lumps are gone. Add meat. Add broth in until the roast is covered by gravy mixture (about 3 cups). Cook 2 to 3 more hours in crock-pot on low.
Mix dry ingredients. Mix all other ingredients and combine with dry. Mix well. Bake in greased and floured coffee cans (if available) or use loaf pans. Fill a little over half full. Bake 1 hour at 350°. Makes 3 loaves.
Blend cream cheese, butter and flour. Chill 1 hour. Shape into small balls and place in ungreased 1 3/4 inch muffin cups. Press dough on bottom and sides. Mix mayonnaise, chilli sauce, kraut, corn beef and Swiss cheese and fill cups. Sprinkle with paprika. Bake at 300° until brown. Yields about 5 dozen.
Preheat the oven to 375°. Mix well the butter, sour cream and egg in a large bowl. Stir in the cans of corn and muffin mix. Spoon it into a 2-quart casserole. Bake for 1 hour. If you decide to use the cheese, add it after 45 minutes and stir well. The dish is cooked when it is slightly puffed.
Cream butter. Add sugar, well beaten egg, molasses and then the sour milk, to which soda has been added. Sift flour and ginger together. Add flour mixture and mix well. Pour into greased pan and bake in a moderate oven.
Combine sugar and flour. Stir in rhubarb. Toss gently to coat fruit. Let mixture set for 15 minutes. Line a 9-inch pie plate with pastry. Turn rhubarb mixture into pastry-lined pie plate. Dot with butter or margarine. Cut slits in top crust. Place pastry atop filling. Seal and flute edges. Bake pie in 375° oven for 1 hour.
In dish, place apples. Sprinkle sugar and cinnamon. Mix in separate bowl by hand the remaining ingredients. Cover apples with mixture in "patches." Bake at 350° for 30 minutes.
Brown ground beef in frypan. Drain off grease. Mix potatoes, soups and ground beef in frypan. Cook at 350° for about 45 minutes or until potatoes are tender. Stir occasionally. Cook covered.
Put margarine in skillet. Add seasoning and saute lightly. Take chicken, bread crumbs and seasonings that are sauteed and add all together with egg and broth to form patties. These may be used now or frozen individually for a later date. Thaw slightly before frying.
Brown meat. Drain and add onions. Cook until tender. Stir in beans, French dressing, water and chili powder. Simmer for 20 minutes. Take off heat. Add 4 ounces cheese. Put mixture over lettuce and toss. Add the remaining cheese before serving.
Mix all ingredients and spread on 1/2 ham roll or English muffin. Place an American cheese slice on top. Melt cheese under broiler.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Mix flour, baking powder, soda, cinnamon, nutmeg and ground cloves. Add to creamed mixture alternately with butterscotch chips and 1/2 cup water; mix well. Stir in carrots, raisins and applesauce. Pour into 2 waxed paper lined 8-inch round pans. Bake at 350° for 35 to 45 minutes.
Add melted butter and brown sugar. Bring to a boil. Stir in milk. Boil 2 minutes. Remove from heat. Cool to lukewarm. Beat in powdered sugar. Makes enough to do a 13 x 9 x 2 1/2-inch cake.
Place crumbs in 9 x 12-inch cake pan. Mix together cream cheese, powdered sugar, whipped cream, lemon juice and vanilla; pour over crust. Place fruit topping on top of cream mixture. Refrigerate and cut into squares and serve.
Cream butter with sugar and egg. Add milk, then flour sifted together with baking powder and salt. Stir in raisins. Spread on greased and floured square pan, 9 x 9. Arrange thinly sliced apples over the batter; press in slightly. Sprinkle with 1 teaspoon cinnamon mixed with 2 teaspoons sugar. Bake at 350° for 25 to 35 minutes. Serve hot or cold.
Mix all together in baking dish. Bake on 350° for 45 minutes. Do not cover dish.
Mix all ingredients together. Place in well-greased baking dish or pan with tight fitting cover. Bake 1 hour at 325°. Salt and pepper are optional because the condensed soup is used undiluted and is well seasoned. This recipe serves 8 to 10 people.
Mix in a large bowl. Pour in a large casserole. Melt butter in dish. Take 2 cups crushed corn flakes and 1/2 stick butter. Put on top. Bake at 350° for 45 minutes, uncovered.
Cream butter; add sugar. Beat until light and fluffy. Beat in egg and almond flavoring. Next, add flour. Mix well. Chill for at least 2 hours or overnight.
In a food processor, grate cheese. Mix other ingredients in processor. Store in airtight container.
Toast the bread. Spread with mustard. Split the Tempeh horizontally and saute both sides in oil. Place Tempeh on the bread and add the sauerkraut. Top with slice of cheese. Place in toaster oven or microwave to melt cheese.
Mix all ingredients together in a large bowl. Pour into graham crusts and refrigerate until firm. Yields 2 pies or 12 servings.
Bring sugar, cocoa, milk and oleo to boil and boil for 1 minute. Take off fire. Add oats and peanut butter. Add vanilla. Stir and drop by spoon on wax paper.
Set the first 2 ingredients aside to cool. Cream Crisco and sugar well; add egg yolks one at a time. Add cooled chocolate mixture. Add milk and flour alternately using with flour. Add egg whites. Add to batter 1 cup coconut and cup pecans (optional). Bake in 3 layers at 350° for 25 to 30 minutes.
Dissolve gelatin in hot water. Add cold water. Chill until slightly thickened. Fold in remaining ingredients. Pour into individual molds. Chill until firm.
Mix well. Heat oven to 400°. Cook in casserole dish until it bubbles on top. Add biscuits on top and cook until done and brown.
Use 2 greased and floured loaf pans. Mix all ingredients in order given. Bake at 350° for 1 hour or until tester comes out clean.
In a blender or food processor, combine mango and lemon juice; cover and blend until smooth. Cut several thin slices from onion; reserve for garnish. Chop remaining onion. In a skillet, combine mango mixture, onion, pineapple, tomato, bouillon granules, chili powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until onion is tender, stirring occasionally. Serve over grilled fish or seafood. Makes 3 1/4 cups. Per 1/2 cup serving, 0 gram fat.
Boil chicken (skin off). Mix all ingredients in saucepan. Cook until onions are done, about 20 to 30 minutes.
Mix squash, onion, carrots, sour cream, green pepper and soup. Separately mix butter and stuffing, adding water to desired moistness. In casserole dish put half of stuffing on bottom, squash mixture and half of stuffing on top. Bake for 30 minutes at 350°.
Preheat oven to 400°. Cook rice according to package directions. Meanwhile, in 1 1/2-quart casserole, combine soup and milk. Add tuna, vegetables and cooked rice; stir gently to mix. Bake 20 minutes or until hot and bubbling. Stir. Makes 4 cups.
Bring to a boil the margarine and water. In a large bowl, mix together cocoa, sugar, flour and salt. Pour hot mixture into sifted ingredients. Add eggs, soda and sour cream. Mix well. Pour into greased flat cake pan. Bake at 400° for 20 minutes.
Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto and lemon juice; simmer for 5 minutes. Mix chicken broth and cornstarch together. Pour mixture into skillet; stir over low heat, until mixture bubbles and thickens. Spoon mixture over rice. Makes 6 servings.
Start by cooking hamburger or ground chuck until done. If using a steak, cook in a crock-pot for about 4 hours until done. In a stockpot, put in tomato juice and add your mixed vegetables; next, your lima beans. Stir it all together. Next, put in your dash of black pepper and your Worcestershire sauce. Let cook about 5 minutes. Very delicious.
Mix first 4 ingredients and divide the dough in half for 2 crusts. Place the bottom crust in a 9-inch pie plate.
Puree whole strawberries with apple juice in a food processor or blender. Stir in sliced strawberries and gently fold in yogurt. Serve over waffles or any dessert.
Mix dry ingredients. Combine milk, oil and eggs. Combine and bake at 400° for 20 minutes.
Mix. Put in 9 x 13-inch pan. Combine 2 cups corn flakes and 1/4 cup melted butter. Sprinkle on top. Bake at 350° for 1 hour.
Thaw broccoli. Combine all ingredients except stuffing mix in a buttered casserole dish. Top with 1/3 package of stuffing. Bake at 350° for 1 hour. Serves 6 to 8.
Beat egg whites until stiff but not dry. Mix all the other ingredients together. Fold in egg whites. Pour into well buttered pie pan. Bake 30 minutes at 350°. Serve topped with whipped cream.
Mix corn and bran flakes and then crush. Add oats, flour and sugar. Cut in margarine with pastry blender. Dissolve soda in hot water and add. Blend well. Divide dough into 4 equal parts. On a floured pastry cloth, roll each portion to 1/16-inch thick, using a sleeve-covered lefse rolling pin. With a pizza or fattigman cutter, cut into 2 x 3-inch rectangles. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool. Crackers are tender, so store carefully.
Mix sugar and flour. Add milk, eggs and vanilla. Bring to a boil, reduce to medium heat. Stir constantly until thickened, but not to thick. In a large bowl layer vanilla wafers and bananas. Repeat this procedure until bowl is full. Pour pudding over layers.
Mix the cake mix, 1 egg, nuts and butter by hand and spread mixture in a sheet cake pan. Mix cream cheese, powdered sugar and 2 eggs; pour this mixture over the first mixture. Bake 30 minutes at 350°.
Dissolve jello in boiling water. Add cheese while hot and beat until creamy. Cool and add remaining ingredients. Pour into mold and set.
Mix together all ingredients, except Velveeta cheese. Pour in casserole. Top with Velveeta. Bake at 350° for 30 minutes.
Mix first 5 ingredients together. Spread on 6 slices of bologna. Stack bologna slices on top of each other. Wrap in plastic wrap and store in refrigerator overnight. Cut in pie shape wedges.
In a large bowl, mix dry ingredients, including nuts, if desired. In second bowl, beat eggs well. Add oil and buttermilk to eggs. Add to dry ingredients. Mix well, but only until all ingredients are thoroughly blended. Put in refrigerator in tightly covered container. (Will keep up to 6 weeks.) Fill muffin tins half full of batter. Bake at 400° for 15 to 25 minutes. I use a 5-quart ice cream pail to mix in and store batter in.
Using a large ice cream scoop, make four 1/2-cup scoops of ice cream. Place in a shallow pan. Cover and store in the freezer until firm.
Beat eggs; add sugar and beat well. Add melted butter and lemon juice. Pour into a 9-inch unbaked pie shell and bake 1 hour at 350° or until middle is set and pie is brown. Cool and serve. Serves 6 to 8.
Beat eggs and add next 6 ingredients. Mix thoroughly and add baby carrots, pineapple and nuts. Stir only to mix. Bake in 11 x 16-inch pan (13 x 9-inch for thicker cake). Bake at 350° for 35 to 45 minutes.
Mix all ingredients except eggs. Layer eggs between mixture in casserole dish. Bake at 350° for 30 minutes. Top with slices of American cheese and bake another 10 minutes or until cheese melts.
Do not preheat oven. Cream butter, cream cheese and vanilla. Add sugar, cream until light. Add eggs one at a time beating well after each. Add flour and baking powder. Grease and flour bundt pan. Put cake in cold oven. Set for 275 degrees and cook for 1 1/2 hour.
Brown meat; pour off fat. Combine meat, potato slices and broccoli in casserole. Sprinkle with dry sauce mix from potato package. Mix milk and mayonnaise and pour over casserole along with boiling water. Bake 1 hour in 350° oven. Mix melted margarine with bread crumbs. Sprinkle over casserole; bake another 15 to 20 minutes, until potatoes are tender.
Dissolve jello in 3 cups of hot water. Thaw berries and add juice, berries and sauce to the mixture.
Spray pan with Pam. Mix all ingredients and pour in baking dish and bake at 350° for about 30 minutes.
Heat butter, onions, salt, celery salt, pepper and milk to scalding. Stir in potatoes. Continue cooking until smooth, stirring constantly. Soup should be consistency of heavy cream. Garnish with red pepper and parsley.
Sift together flour, salt and baking soda. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating until smooth. At low speed, stir in flour mixture. Fold in walnuts, vanilla and sour cream. Turn batter into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 45 to 55 minutes. Cool in pan 10 minutes, then invert onto wire rack.
Combine chicken, thawed vegetables, soup, milk and 1/2 can onions. Pour into 1 1/2-quart casserole. Cover and bake in a 375° oven for 45 minutes. Uncover. Top with remaining onions. Cook a few minutes longer.
Preheat oven to 450°. Combine oil, lemon peel, salt, pepper, rosemary, potatoes, garlic, onions and red pepper in large bowl; toss to coat well. Spread in a jelly roll pan. Roast 40 to 45 minutes until vegetables are tender. Makes 4 servings.
Cream together cream cheese, Cool Whip and sugar. Add strawberries, pineapple, bananas and nuts. Mix well and freeze. Let thaw for 20 minutes before serving.
In a large bowl, whisk eggs until frothy. Whisk in milk, syrup, orange peel and 1/4 teaspoon of salt; set aside. Quarter 3 slices of bread. Cut remaining into 1-inch squares. Dip bread quarters into milk mixture. Arrange, points up around side of greased 2-quart casserole dish. Soak bread cubes and currants in milk mixture 5 minutes. Pour bread cubes, currants and any milk mixture into casserole. Place in roasting pan in middle of oven. Pour boiling water into pan to halfway up side of casserole. Bake 70 minutes at 325° until knife inserted in center comes out clean.
Mix the eggs, sugar, oil or oleo and vanilla. Add the flour, salt and baking powder. Combine ingredients. Use teaspoon. Drop onto greased cookie sheet, 2-inches apart. Dip the bottom of a water glass in water or oil, then sugar and flatten the cookie dough. Bake at 400° for 10 to 12 minutes.
In a large saucepan, cook onion and green pepper in 2 tablespoons butter or margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. For sauce, in the same saucepan, melt 3 tablespoons butter or margarine. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up. Arrange rolls in 13 x 9 x 2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350° oven about 25 minutes or until bubbly.
Mix cherries and glaze together and pour into crust. Chill for 3 hours. Serve with ice cream.
Melt butter in saucepan. Cook peppers and onions together until onions are clear. Add corned beef and barbecue sauce. Heat about 15 minutes. Serve on bun with cole slaw.