HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat skillet; press meat into patties to about 1/2 to 1-inch thickness. Put in skillet. Brown both sides. Drain off excess fat. Add a can of cream of mushroom soup and the same amount of water. Cover and let simmer 20 minutes. You cannot tell this from steak.
Mix brown sugar, dry mustard and cornstarch. Slowly add lemon juice, water and raisins. Stir over low heat until thick. Yields 2 cups. Serve with ham or pork.
Cut bacon and fry; drain well. Combine ketchup, sugar, bacon, salt and pepper, mixing thoroughly. Pour mixture over beans. Bake at 350° for 35 to 40 minutes.
Bake salmon fillet until tender and flaky. To make Hollandaise, separate egg yolks, add cayenne pepper and lemon juice. Whip over double boiler until "pudding like". Remove from heat and whip butter slowly into mixture. Whip thoroughly. Spread over salmon fillet. Add chopped parsley for garnish.
In buttered casserole dish, layer the following: cream of mushroom sauce to cover bottom and crumbled Ritz crackers. Lay asparagus over crackers and sprinkle with cheese. Bake, uncovered, for 20 minutes at 350°.
Drain fruit cocktail; put in a large bowl. Dice apples and add all remaining ingredients. Makes 12 servings.
Soften oleo and add the remaining ingredients. Mix well. Pour into pie crust and bake 40 minutes at 325°.
Mix all ingredients well except for ketchup, then form into two loaves in baking pan. Cover with ketchup, top and sides.
Early in the day, or up to one week before serving, combine vegetables in medium bowl; mix sugar, vinegar, pepper and salt; mix with the vegetables. Cover and refrigerate at least 4 hours. Serve on lettuce leaves or cup. Decorate as desired; can also be served as a relish.
Preheat oven to 350°. In small bowl, combine mustard, lemon juice, garlic, rosemary and pepper. Coat chicken in mustard mixture. In sealable bag, combine bran flakes and Parmesan. Seal bag and crush bran flakes. Place chicken pieces in a bag a few at a time and shake to coat with crumb mixture.
Mash enough brown potatoes to make a cup; stir in vanilla extract if you wish. You can add coconut at this time, then slowly add the powdered sugar until you have the right consistency to roll into balls. Put balls in the refrigerator while you melt chocolate. When chocolate is ready and balls have gotten cold, you can now dip the balls in the chocolate and place them on waxed paper.
Mix together all ingredients except barbecue sauce. Brush liberally on both sides of brisket. Wrap in foil and "marinate" overnight in refrigerator. Cook for 5 hours in a 300° oven, adding 6 to 8 tablespoons barbecue sauce just before the last hour. Slice thinly and enjoy! Serves 6 to 8.
Combine all ingredients (except crackers) and pour into buttered casserole dish. Cover top with crackers and bake at 350° for 30 minutes or until done. This will make 2 batches, so freeze one and you are ready for the next time unexpected company arrives!
In saucepan, combine sugar, cocoa and 2 tablespoons flour; add margarine and milk. Cook until mixture begins to boil, stirring constantly; remove from heat. Add small amount of hot mixture to eggs; return mixture to pan. Fold half can pie filling into mixture. Pour into crust. Bake at 350° for 35 to 45 minutes or until center is set but still shiny. Cool. Chill 1 hour. Combine 2 cups topping and grated chocolate; spread over cooled pie. Top with remaining pie filling and topping. Chill 1/2 hour. Makes 8 to 10 servings.
Stir in saucepan over medium heat for about 4 minutes, until the mixture thickens to moist mashed potato chip consistency. Remove from heat, turn onto plate and cover with a damp cloth until cool. Knead as you would dough.
Warm and drain potatoes. Then mash with a fork. Add sugar, milk, cinnamon, eggs and butter. Bake 15 minutes in 400° oven.
Add taco seasoning to ground meat. Mix all ingredients, except salad dressing and Doritos, together. Just before serving, add salad dressing and Doritos.
Add all ingredients together to make soup and at the last 5 minutes of cooking add english peas. Cook for 1 hour.
Use a 4-quart container. Layer lettuce, onions, celery, water chestnuts and peas. Mix mayonnaise, sugar, cheese, seasoned salt and garlic; spread over layered mixture. Refrigerate 24 hours, covered. Before serving, place bacon and eggs on top. This can be tossed.
Whiz first 5 ingredients in blender. Add to oats, sunflower seeds, nuts and coconut. Mix well and spread on 4 cookie sheets. Bake overnight on lowest oven setting. Place wooden spoon or spatula in oven door to let moisture escape.
Mix sugar, Pet milk and butter. Bring to a boil for 5 minutes. Add remaining ingredients.
Grease a 9 x 13-inch pan. Heat ice cream, butter, brown sugar and 1/2 cup white sugar over low heat. Cut biscuits into fourths. Roll in cinnamon and 1/2 cup sugar mixture. Fill pan. Pour the heated mixture over all. Bake at 375° for 15 to 20 minutes.
Mix all ingredients together. Pour into pie crusts. Refrigerate. Makes 2 pies.
Stir cornmeal into boiling water and cook until batter will form ball. Remove from heat; stir in milk, oil and onions. Beat eggs in a large bowl on high for 1 minute. Gradually add cornmeal mixture to eggs while beating on low speed. Sift dry ingredients together. Preheat shortening. Drop by teaspoon in shortening. Fry until golden brown.
Cut bacon crosswise into 1/4-inch strips. Heat 3 quart saucepan over medium heat. Add bacon; saute 4 minutes or until crispy. Remove with slotted spoon to drain on paper towel; discard fat from saucepan.
Toss potatoes in melted margarine. Generously butter shallow baking dish. Bake at 425° for 30 minutes or until potatoes are tender.
Peel and cut up the tomato and add it together with the green pepper, onions and chicken to the meat broth and cook slowly until the vegetables are tender. Other combinations of vegetables may be used and other meats also. If you prefer, you may leave the meat out entirely and have vegetable soup.
Mash potato until smooth. Mix in powdered sugar until it makes a ball firm enough to work. Roll out between sheets of wax paper. Spread peanut butter and roll up into a tight roll. Slice in bite-size pieces.
Let cheeses stand until kneadable. Add remaining ingredients. Form into 2 rolls; roll in chili powder. Chill until firm. Great for holidays and parties.
Soak bananas in reserved pineapple juice. Mix cranberry sauce with sugar. Add pineapple, bananas, Cool Whip and nuts (if desired). Freeze in 2 small bread pans or 1 large bread pan.
Cream margarine. Gradually add sugar and Jell-O. Cream well. Add egg and vanilla. Beat well. Combine flour and baking powder; add to the batter a little at a time. Mix until smooth.
Mix well. Pour into baking dish. Put fruit on top of batter (2 to 3 cups). Bake at 375° for 35 minutes or until light brown.
Combine potatoes with cream cheese, sour cream, salt and garlic salt. Boil cabbage pieces in salt water with bacon grease until tender. Remove cabbage from water, very carefully; drain well. Place on platter. Spoon potatoes over cabbage. Sprinkle on paprika. Put 1/2 stick oleo over potatoes. Bake 45 minutes in a 325° oven. This freezes well.
In 5 quart dutch oven, combine all ingredients. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes. Remove spices; discard. Serve hot.
Mix together with a pastry blender the first 3 ingredients. Press into a 9 x 13-inch cake pan. Beat together remaining ingredients and pour over crumb mixture. Sprinkle with chopped pecans, if desired. Bake at 325° for 40 to 45 minutes.
Season meat with salt and pepper. Shape into 24 small meatballs. In large saucepan, brown meatballs, then cook celery, onion and garlic until tender. Spoon off fat. Add remaining ingredients. Bring to boil, then simmer on very low heat for flavors to blend (about 20 to 30 minutes). Stir occasionally. Serve with Parmesan cheese sprinkled on top.
Sift dry ingredients together; cut in shortening and add buttermilk all at once. Mix well and roll out to 3/8-inch thickness and fold over. Roll slightly again. Cut out biscuits and bake in a 450° oven for 12 minutes.
Mix butter, powdered sugar and vanilla. Add milk to desired consistency. Food coloring can be added to make frosting desired color. This frosting is good to ice sugar cookies.
Add dressing, onions and cauliflower to drained beans. Chill about 1 hour to blend flavors. Put a mound of cottage cheese in the center of a	serving platter. Arrange half slices of tomato aspic around the cheese, with mounds of beans in lettuce nests at each end.	Yield:	6 servings.
In a large greased casserole, toss together first 6 ingredients. Mix together next 6 ingredients and spread over chicken mixture. Add eggs. Sprinkle with cheese and chips. Bake at 350° for about 30 minutes or until heated.
In a medium saucepan, combine egg yolks, sugar, lemon juice and lemon peel. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add cream cheese. Beat until smooth. Stir in pecans. Refrigerate, covered, until well chilled.
Cook chopped broccoli, drain and set aside. Saute onion in oleo. Mix all together with the broccoli. Bake at 350° for 25 to 30 minutes.
Combine sugar and butter. Cream until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk. Stir in flavorings. Pour batter into a well greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes.
In a large skillet, brown minute steaks in oil. Do not flour steaks. When steaks are almost done, remove and set aside. Add onion and bell pepper to oil, cooking until tender. Remove and set aside. Brown 1 to 2 tablespoons of flour. Add can of tomatoes with juice. Stir well. Add water and cook until mixture starts to thicken. (May need to add more water to desired consistency.) Return steaks, onion and bell pepper back to skillet. Stir well and simmer until steaks are thoroughly done.
Melt butter in saucepan. Cook garlic and onions. Add 1/2 cup water, catsup and rest of ingredients. Heat until boiling. Reduce heat and simmer 10 minutes. Serves 8.
Combine all ingredients. Season with salt and pepper. Place in casserole. Sprinkle with crumbs. Bake at 350° for 35 minutes, uncovered.
Brown meat and onion; drain grease. Add soup, sauce and beans. Rinse each can, leaving about 1/4 can of water in can. Add to mixture. Add pepper (red and black), salt and chili powder to mixture. Bring mixture to a boil. Reduce heat and simmer, uncovered, for about 1 hour.
Mix all ingredients except nuts together. They need to be mixed very well. You will need to use your hands. Separate into two large sections and form into a log shape. Sprinkle nuts over the top and onto the sides. Refrigerate until ready to use. Serve with crackers.
Combine flour, margarine and nuts. Press into a 9 x 13-inch pan. Bake 30 minutes at 350°. Mix confectioners sugar, cream cheese and small Cool Whip. Spread over cooled crust. Prepare milk and pudding mix according to package directions; spread over other. Top with large Cool Whip. Let stand in refrigerator at least 12 hours.
Saute shrimp in margarine for 1 minute or until shrimp turns pink. Add celery and onions. Cook, stirring 2 minutes. Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over rice. Yields 6 servings.
Cream sugar and Crisco together. Add egg. Add remaining ingredients and mix well. Drop onto greased cookie sheet (about as big as a marble) and put well apart. Top each cookie with a walnut meat in the center and bake at 350° for 10 minutes.
Crush cookies and mix with melted butter. Press into bottom of a 9 x 12-inch pan. On top of this, spoon ice cream. Put nuts on top. Pour chocolate sauce over this.
Combine 1 1/2 cups sugar, butter, eggs and vanilla. Add the flour, soda, cocoa, applesauce and salt; mix by hand. Pour into greased and floured 9 x 13-inch pan. Combine nuts, 3 tablespoons sugar and chocolate chips. Bake at 350° for 40 minutes.
Cream sugar and cream cheese until smooth. Add egg yolk, vanilla and lemon juice, mixing until creamy. In a 9 x 13-inch pan unroll 1 package of crescent rolls to cover pan; seal perforations. Spread cream cheese mixture over dough. Unroll other package of rolls and seal over top of cream cheese mixture. Mix egg whites with water and brush over pastry. Sprinkle top with almonds and bake 30 minutes at 350°.
Use pastry blender or 2 knives to cut in Crisco and flour. Add sugar and salt. Measure water; beat in egg and add vinegar. Add to flour mixture. Do not overmix. Make into patties as for pie. Makes 7 to 8 pie shells.
Cream together the sugar, margarine and oil. Add eggs, vanilla and buttermilk. Mix well and then add all the other ingredients. Again mix well and pour into a 9 x 13-inch pan. Cover top of batter with the chocolate chips and nuts. Bake at 350° for 50 minutes or until done.
Heat oven to 350°. Wash pumpkin seeds and place in saucepan. Cook in water and salt over low heat for 10 minutes. Drain the seeds in a colander and lay on paper towels to dry. In a large bowl, toss the seeds with melted butter until they are evenly coated. Spray a cookie sheet with vegetable spray and spread the seeds over it. Bake for 30 minutes, tossing occasionally until lightly browned. Store in an airtight container.
Mix the first 5 ingredients together. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine pineapple and pudding mix. Cook over slow heat until thick. Cool well. Whip the whipping cream and fold into pineapple mixture. Spread between layers of angel cake and around sides.
Press crescent rolls into a pizza pan and bake as directed. Cool. Mix cream cheese, mayonnaise, garlic powder, dill weed, oregano, parsley and minced onion. Spread mixture on crescent roll. Put your choice of vegetables on top. Chill.
Mix the first 4 ingredients together and pour in one unbaked pie crust, then put other pie crust on top of mixture. Bake at 375° for 30 minutes or until brown.
Mix oil and other ingredients. Toss with crackers. Add Hidden Valley dressing last. Toss again. Keeps well in an airtight container.
Mix ingredients and roll into balls. Bake 20 to 30 minutes at 375°.
Brown the meat; drain it. Add remaining ingredients. Spread on party rye slices. Freeze flat on cookie sheets, then drop into plastic bags. Take from freezer; bake until warm.
Mix and pour into baking dish. Bake 45 minutes at 350°. Serves 8 to 10.
Prepare cake mix according to package directions. While cake is still hot, poke holes using a fork. Dissolve Jell-O in water; pour over hot cake. Put in refrigerator to cool so Jell-O can set. Frost cool cake with whipped topping.
Mix all ingredients and bake 30 to 40 minutes at 350°. Cover with foil or lid to bake and stir after about 15 minutes.
Cook noodles; drain water. Brown ground beef; drain grease. Add butter. Mash tomatoes. Put milk in until thickened. Add salt. Mix all ingredients in a boiler. Then serve.
Mix together the brown sugar, flour, margarine and nuts. Reserve 1/2 for topping, mix together and place in 9 x 13 pan. Bake at 400° for 15 minutes. Mix together pudding mix, milk and ice cream and pour over crust. Top with Cool Whip and sprinkle with 1/2 topping.
Cream butter in large mixing bowl. Gradually add sugar; continue beating until light and fluffy. Add eggs, one at a time, beating well after each. Mix together milk and grated orange peel. Sift together flour, baking powder, salt and cinnamon. Add to creamed mixture alternately with milk and peel, beginning and ending with dry ingredients. Add nuts; mix well. Pour batter into greased 9 x 13-inch baking pan. Bake in preheated 350° oven for 35 to 40 minutes. While hot, cut into diamond shapes and pour syrup over top. Cool 1 hour. Garnish with whipped cream and orange wedges. Serves 16.
Preheat oven to 350°. While you are mixing flour, sugar and milk together, put margarine in 9 x 13-inch pan and let melt in oven. Pour mixture in buttered pan. Place peach slices on top of mixture. Pour a little peach juice (1/2 can) over mixture; swirl it. Sprinkle sugar over top with fingers. Bake 30 minutes or until crust turns brown.
Cream together the cream cheese, butter and powdered sugar. In a separate bowl, mix the instant pudding and the milk. Combine the two mixtures and add the Cool Whip. Remove the white centers of the Oreos and crush the cookies. Layer in a large flower pot, ending with the cookies. "Plant" artificial flowers in center of pot before serving. You may add a gummy worm coming out of the top, if you wish.
Mix cream cheese, 1 tablespoon milk and sugar until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat 1 minute. Stir in pumpkin and spices until well mixed. Spread over cream cheese mixture. Refrigerate 4 hours.
Mix Crisco, sugar and egg together. Add vanilla. Mix together flour, nutmeg, salt, baking powder, baking soda and cinnamon. Add dry ingredients to mixture. Add in the diced apples. Put in a small square pan. This may be doubled to make a larger cake.
Cream shortening. Add sugar, small quantity at a time. Add eggs, one at a time. Beat well after each. Add flour and pineapple, alternately. Bake in a large, greased and floured tube pan at 325° to 350° (according to your oven) for 1 hour or until done. (I cook mine at 325° for 1 hour and 15 minutes.
Boil bouillon and water. Add celery, cabbage, and onion salt. Then add tomato juice.
Beat the egg; mix with dry ingredients. Add the applesauce and cream. Line a pie plate with your favorite pastry. Pour in the mixture. Bake in a moderate oven (350°) as you would a custard.
Mix 1/3 cup soup, beef, crumbs, eggs and salt. Shape into 6 oval patties. Cook bacon until crisp. Remove and set aside. Brown patties in bacon drippings. Mix together remaining ingredients. Pour over patties. Cover and simmer 25 minutes. Serve over noodles. Garnish with bacon.
Roll cleaned shrimp in olive oil, then in bread crumbs with the parsley, garlic and cloves (3 cloves is not too much!). Place shrimp on skewers (if using bamboo skewers, be sure to dampen them first). Chill until ready to grill. Grill quickly and enjoy. Allow about 8 shrimp per person.
Bring water and butter to a boil. Remove from heat. Add flour. Add eggs, one at a time, beating with wire whisk. Put in 11 x 14 pan. Bake at 400° for 30 minutes. Cool. Mix the boxes of instant pudding according to directions. Cream the cream cheese. Gradually add pudding a little at a time. Beat well to mix. Pour over pastry layer. Spread Cool Whip over pudding. Drizzle Hershey's syrup over Cool Whip.
Heat oven to 350°. In medium bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla; beat until smooth. Pour batter in 8 or 9-inch square baking pan (greased). In small bowl, combine remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Slowly pour hot water over top. Do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into desert dishes, spooning sauce from bottom of pan over top. Serve warm.
Mix cereal and raisins in a bowl; set aside. Beat peanut butter and honey in a large bowl unti well blended. Stir in 1 cup of the cereal mixture. Shape into 1-inch balls. Roll in remaining cereal mixture. Refrigerate. Makes about 3 dozen balls. Store in refrigerator.
Melt margarine in a 2-quart glass baking dish for 1 minute. Combine garlic, bread crumbs, parsley, salt, poultry seasoning and pepper in large mixing dish. Mix well. Roll chicken in margarine; dip in crumb mixture. Place chicken in 2-quart glass baking dish, skin side down. Microwave on High 10 to 12 minutes. Turn chicken pieces over. Microwave on High for 10 to 12 minutes longer. Sprinkle with paprika.
Mix thoroughly the applesauce, brown sugar and shortening; set aside. Sift into a large bowl the flour, baking soda, salt, cinnamon and cloves. To this flour mixture, add the raisins and pecans. Next, add the applesauce mixture to the flour mixture. Blend well and spoon into a buttered and floured 9-inch baking pan. Bake at 350° for about 40 minutes or until done.
Saute celery, onion and bell pepper in margarine. Add to mixture rest of the ingredients. Put in Pyrex dish. Generously cover with bread crumbs. Drip melted oleo over crumbs. Bake for 30 minutes in a 350° oven.
Sift flour; add soda and salt and sift together. Cream shortening, add sugar gradually. Cream all together until light and fluffy. Add egg and beat. Add cocoa and flour alternately with milk. Add vanilla and nuts. Drop by teaspoonful on greased pan. Bake at 350° for 7 minutes. Frost with chocolate icing and top with a pecan half.
(For every 10 caramels, add 1 tablespoon of margarine and 1/3 cup of pecans.) Melt margarine in large glass bowl in microwave. Then add caramels and melt until in a liquid form in the microwave. Add pecans and stir until well blended. Drop by teaspoons onto a buttered dish or aluminum pan. If desired, melt a pan of chocolate chips and dip caramels to make them chocolate covered.
Beat mustard and mayonnaise together well. Add the rest of the ingredients and beat until creamy. Chill. Will keep for weeks in a closed container. Excellent.
Mix all ingredients and place in a 2 quart buttered casserole dish and top with bread crumbs. Bake 1 hour at 350 degrees uncovered.
Grease and flour bottom of a 13 x 9-inch pan. Combine all ingredients except chocolate chips and nuts in large bowl. Blend at lowest speed of electric mixer. Beat 2 minutes at medium speed. After final beating, stir in 1/2 bag of chocolate chips. Pour batter into pan. Sprinkle remainder of chips and nuts on top. Bake at 305° for 35 to 40 minutes.
Melt oleo in saucepan. Add mushrooms. Simmer 15 to 20 minutes. Add yellow beans. Simmer 15 to 20 minutes. Salt and pepper to taste. Simmer slowly, covered, for 5 minutes.
Mix 1/2 cup sugar, pudding and milk together. Mix Cool Whip and sour cream. Pour altogether. Layer bananas and wafers. Pour over top and put in refrigerator.
Cream the sugar and butter together in a bowl. Beat in the eggs. Stir in the All-Bran and mix well. Blend in the mashed bananas, the water and the vanilla. Stir in the chopped nuts. Sift before measuring the flour and then resift with the baking powder and soda. Add the sifted ingredients, a little at a time, until all have been mixed into the batter. Stir only until blended. Bake about 50 minutes at 350° in 8 x 4-inch greased loaf pan.
Slightly beat eggs in a bowl; add brown sugar, salt, shortening and syrup. Beat for 1 minute. Pour into pie crust. Sprinkle pecans on top. Bake in a 350° oven for 50 to 60 minutes until set.
Cut off tops of green peppers; remove seeds and membrane; wash. Mix raw beef with onion, rice, salt and pepper. Divide evenly into peppers. Arrange peppers upright in 3-quart casserole. Blend soup and water until smooth. Pour over peppers. Cover. Microwave at High (10) for 28 to 32 minutes. Sprinkle with cheese, re-cover and let stand 5 to 10 minutes.
Brown ground beef well in pot you will cook it in. In microwave, cook celery and carrots with some water for 10 minutes on High. Put all ingredients, except rice, in pot. Bring to low boil, then simmer 1 1/2 hours. The last 15 to 20 minutes, add Minute rice. The main secret is browning meat well. Eat and enjoy.
Drain all cans except pie filling. Mix all ingredients together in a medium/large bowl. Ready to serve. Mixture can be chilled to serve later. If serving later, do not add banana until ready to serve.
Combine apple juice and orange rind in a small skillet; bring to a boil. Add kiwi, reduce heat and simmer until thoroughly heated.
Preheat oven to 350°. Beat eggs and milk; stir in potatoes, green onion and pepper sauce. Stir in 1/2 cup cheese and half of the bacon bits. Pour into 9-inch pie or quiche dish sprayed with nonstick spray. Bake 25 to 30 minutes until knife in center comes out clean. Sprinkle with remaining bacon bits and 1/2 cup cheese. Continue to bake for 3 to 4 minutes to melt cheese. Yield: 6 servings.