HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef tips in vegetable oil until cooked through. Add onion soup mix, mushroom soup, fresh mushrooms and wine. Simmer on low heat for several hours. Serve over egg noodles.
Combine first 7 ingredients and refrigerate for 24 hours. Add salad greens, spinach and bean sprouts.
Cook meat and onion until meat is browned. Drain off fat. Stir in spaghetti sauce and set aside. Do not cook lasagna noodles! Beat eggs and Ricotta or cottage cheese, Parmesan cheese, salt and pepper together; set aside.
In food processor, mince the parsley and onion by turning the machine on and off. Reserve them. Mix the pork and fat in a bowl and divide the mixture into three batches. Put 1 batch in the work bowl and chop by turning the machine on and off until it reaches the desired texture. Transfer to a large bowl; repeat with remaining two batches.
Mix gelatin, brown sugar, salt, cinnamon and nutmeg together in top of double boiler. Stir in milk and water. Beat in egg yolks, then add the pumpkin. Place over boiling water. Cook until mixture is heated through. Remove from heat. Chill until mixture begins to set. Beat egg whites until stiff but not dry. Add 1/4 cup sugar; beat until very stiff. Fold pumpkin mixture into egg whites. Turn into pie shell and when ready to serve, top with whipped cream.
Brown hamburger and onions. Add remaining ingredients and simmer. Serve on hamburger buns.
Mix Crisco, sugar and eggs together until creamy. Add flour and soda, which has been dissolved in 2 tablespoons of water, with buttermilk and flavoring; beat well. Pour in well greased and floured Bundt pan. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Preheat oven to 350°. Brown hamburger. Drain hamburger. Mix all ingredients. Add cooked hamburger. Bake 1/2 hour covered with foil; bake 1/2 hour uncovered. Sprinkle with chow mein noodles if desired.
Put yeast in bowl, then add warm water. Mix until dissolved. Add rest of ingredients. Mix good with spoon and let rise 5 minutes. Beat down and may need a little flour to spread out on pizza pan. The best pizza sauce is Contadina. Spread over crust. Add pepperoni, mushrooms, sausage, onion, ham or whatever you enjoy, then add Mozzarella cheese on top and bake at 400° for about 20 minutes or until done.
Microwave Method: Heat butter in 12 x 8-inch dish at Medium-high 1 to 1 1/2 minutes or until melted. Stir in Worcestershire sauce, garlic and salt. Add remaining ingredients; stir well. Cook at High 6 to 7 minutes or until butter is absorbed and mixture is crispy. Stir occasionally. Let cool before serving or storing. Makes about 2 quarts.
Place first 4 ingredients in a large bowl and beat well. Dissolve soda in hot water and add to beaten mixture. Sift in flour. Beat well. Add boiling water and beat lightly and quickly. Pour in pans and bake 45 minutes in a moderate oven (350°). Cut in squares and top with a generous mound of unsweetened whipped cream.
Pour 2 cans of milk into pot. Mix 2 cups sugar and 2 tablespoons flour and pour into pot; stir together. Add other 2 cans of milk. Put 4 egg yolks (beaten) and 3 cans water. Add flavor. Heat. Beat egg whites; add to pot. Heat until bubbles appear. Stir constantly. Cook on medium heat. If any lumps, strain. Pour all into freezer and cut bananas in slices. May add other fruit of choice and whipped cream.
Brown meat, onion and celery in shortening. Stir in rice, add both cans of soup and water, pour into casserole and bake in 350° oven for 30 minutes, covered. Uncover and bake 30 more minutes. Add chow mein noodles on top and bake uncovered 15 minutes longer.
Mix butter and cornflakes. Cook rice. Mix cooked rice with all other ingredients. Pour in medium size casserole dish and spread cornflakes on top. Bake 45 minutes in a 350° oven. Freezes well.
Steep tea bags in hot water just as if you were to make regular tea. Dissolve tub of raspberry mix into the tea. Add enough water to make one quart of this mixture. Add the ginger ale to this mixture just before serving. Waiting to add the ginger ale at the time of serving keeps the mixture sparkling. Using sugar-free ginger ale and caffeine free tea makes a drink that tastes the same.
Mix ingredients. Grease and flour large cookie sheet. Pour in batter. Bake at 350° for 30 minutes. After cooled, glaze, frost or top with Cool Whip.
Cut heart in half and trim off inedible parts. Marinate in a mixture of wine, vinegar, salt, peppercorns, mustard, onion, bay leaves and garlic powder. Roll hearts in flour and fry in margarine in a skillet until well done.
Preheat oven to 425°. Mix pumpkin, eggs and salt. Spices can be mixed with sugar. Mix all filling ingredients and pour into pie shell. Bake 15 minutes and then reduce heat to 350°. Continue baking for 45 minutes. Do not underbake. Cool completely. Serve with whipped topping.
Put first 3 ingredients in a 13 x 9-inch pan in order given. Sprinkle nuts on top and slice butter over the top. Bake in 350° oven for 1 hour. Let cool.
Combine beef and sauce. Heat for 5 minutes. Mix cooked spaghetti, butter, eggs and Parmesan cheese together. Place 1/2 of this in an ungreased pie pan. Layer with sauce, Ricotta and spaghetti mixture. Add remaining spaghetti and sauce again. Bake for 20 minutes at 350°. Top with Mozzarella and bake for 10 minutes. Let stand for 5 minutes before serving.
Sift the first 6 ingredients in a large bowl and add to the rest of ingredients. Beat well. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. This is a very moist cake; easy to make and no eggs needed.
Cream butter and sugar. Add egg yolks, one at a time and beat well. Add butter, milk and soda. Mix well. Add flour. Mix well. Beat egg whites until stiff. Mix well into your flour. Mix mixture with a spoon, then pecans and coconut. Heat oven to 350°. Bake 25 minutes. Makes four 8-inch layer cakes.
Brown hamburger, onion, add spices to taste. Drain grease. Add spaghetti sauce and simmer.
Cook carrots in small amount of water in covered saucepan over low heat for 2 minutes. Add broccoli and cauliflower. Bring to boiling. Reduce heat and simmer 3 minutes longer. Drain. Combine all vegetables. Combine oil, vinegar and seasonings. Pour over vegetables. Cover and chill at least 8 hours, stirring occasionally.
Cream oleo, shortening and sugars. Add 2 eggs. Sift flour, soda, baking powder and salt. Add to creamed mixture the flour mixture. Blend well and add vanilla, oatmeal and chocolate chips. Add the nuts, M&M's and peanut butter chips. Drop by tablespoonfuls on ungreased cookie sheet. Bake about 10 to 12 minutes at 375°.
Combine cabbage, carrots and onions in a large bowl. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour over coleslaw mixture; toss lightly to coat. Cover and refrigerate overnight, tossing occasionally. Yield: 8 servings (about 41 calories per serving).
Combine all ingredients. Chill overnight. Drain again. Serve with chips or fresh veggies.
Spread half of the cheese into a greased rectangular open pan. Beat eggs and combine with the picante. Spread the mixture on the bottom layer of cheese and top with remaining cheese. Bake the "fudge" 45 to 50 minutes at 350°. Chill and cut into small squares. (Guaranteed to clog your arteries!)
Bring to boil, then simmer 5-10 minutes. Pack in hot jars.
Mix the ingredients. Blend in blender for best results. Place steaks in glass dish; cover steaks with the sauce. Marinate for 4 to 6 hours and steaks are ready to grill!
Saute onion, mushrooms, jalapenos and turkey burger until burger is browned. Add beans, corn, olives and tomato sauce. Simmer for 20 minutes. Serve with dollop of sour cream and shredded Cheddar cheese.
Melt oleo. Mix all ingredients. Put in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Place chunks in dish and cover with cheese. Combine remaining ingredients and pour over all. Bake at 350° for 45 minutes. This makes a pretty dish.
Grease and flour (can use 1 long or 2 round cake pans). Preheat oven to 325°. Cream oil, sugar and eggs. Add dry ingredients alternately with applesauce. Add nuts, raisins and cut-up orange gum candy. Bake for 1 1/2 hours at 325°.
In crock-pot, add beef, salt, garlic and pepper. Cook on high until beef is done. Add all other ingredients; cook on high 1 hour or may simmer all day.
Preheat oven to 350°. Mix all ingredients together. Chill several hours (2 to 3). Shape into walnut size balls. Bake for 20 minutes. Serve hot. Spinach balls may be frozen before baking.
Pour milk into blender container. Add remaining ingredients and cover. Blend at highest speed 15 seconds or until smooth. Serve at once. (Mixture will thicken as it stands. Thin with additional milk if necessary.)
In a large casserole dish, alternate layers of vegetables. Season every potato layer. Pour melted margarine over all. Cover tightly. Bake in a 350° oven for 30 to 45 minutes or until potatoes are tender. May be topped with Cheez Whiz before serving.
Start at 10:00 p.m. the night before. Grease Bundt pan. Sprinkle pecans in bottom of pan. Arrange rolls around. Pour dry pudding mix over rolls. Mix butter, sugar and cinnamon together. Pour over rolls. Cover pan with towel. Let set overnight. Bake at 350° for 30 minutes. Serve warm. Mmmmm, good!
Bring cherries, sugar and water to boil. Pour over Jell-O and cool. Add remaining ingredients and let set.
Cook chicken until tender. Debone it. Put into large bowl and add all other ingredients. Mix all together and pour into greased Pyrex dish and add remaining dressing mix on top. Dot it with 1/2 stick margarine. Bake at 350° for 45 minutes.
Bake in a tube pan, greased and floured. Bake at 325° for 1 1/2 to 2 hours. Dust with confectioners sugar or:
Grease bottom of a 10-inch tube pan; line bottom of pan with wax paper. Grease and flour lining and pan; set aside. Combine applesauce and soda; set aside. Combine raisins, dates and pecans; set aside.
Melt margarine and salt. Put pecans in pan and pour margarine over it. Then sprinkle brown sugar and stir in. Put on cookie sheet and bake at 300° to 325° for 5 to 10 minutes, stirring frequently.
Steam frozen broccoli in microwave. Place broccoli in 9 x 9-inch pan. In bowl, mix melted butter, cottage cheese, potato starch, eggs, grated cheese, salt and pepper. Pour over broccoli. Bake at 350° for 1 hour or until edges turn brown. Makes 6 to 8 servings. Recipe can be doubled.
Use baking pan. Line bottom with dry beef. Put chicken breast on top. Cook bacon strips separately; now put on top of breast. Bake at 350° for 45 minutes.
Pour chicken broth over broken bread and cracker crumbs. Soak and cool. Add eggs, celery, parsley and dry ingredients. Bake at 425° for 20 to 30 minutes or until golden brown on top and bottom.
Mix flour and baking powder together and cut in margarine with a fork or pastry blender until mixture is crumbly. Beat egg slightly with milk and stir into flour mixture, mixing well. Spread evenly over the bottom of an 8-inch square pan. Spoon well drained pineapple in an even layer over crust.
Mix all ingredients together and pour in casserole dish. Cook for 1 hour at 350°.
You get some cupcake mix. Then you make the cupcakes. Put sprinkles in and eggs in. Stir with the mixer. Put them in a pan and bake them for 14 minutes on warm. Then you take them out of the oven and put them on a towel to cool. When they are cooled, put any color of icing on them. If you have a little girl, she can lick the spatula and the beaters so they will look all shiny and clean.
Work cheeses together, then add remaining ingredients. Roll into a ball and roll in crushed nuts. Chopped olives may be added if desired. Serve on a bed of parsley or watercress.
Cream sugar and shortening; add margarine. Beat until fluffy. Add yolks one at a time; add vanilla and buttermilk alternately with soda and flour which have been sifted together. Add coconut and pecans. Fold in beaten egg whites. Pour into 3 (9-inch) layer pans, greased. Bake 30 minutes at 350°. Ice with Cream Cheese Icing.
Cream sugar and butter; add eggs that have been beaten to a froth. Sift flour with baking powder and add alternately with milk. Next add chopped nuts and flavoring. Bake in layer pans in a moderate oven until done.
Brown ground beef in large ovenproof pan (6-quart). Salt and pepper meat to taste and add onion, bouillon cubes, cream of mushroom soup, water and sauerkraut. Stir thoroughly; add noodles. Cover and bake in a 350° oven for 2 hours. Stir occasionally and add more water if necessary. If too watery toward end of baking, remove cover.
Mix all ingredients well and cook over low heat until dough pulls away from pan. Knead with hands until playdough is smooth in texture. Store in tightly closed containers in a cool, dark place.
In a large mixing bowl, cream the butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Combine flour and baking powder. Fold into creamed mixture with walnuts and chocolate chips. Roll teaspoonfuls of dough into balls. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Cool for 5 minutes before removing to wire racks to cool. Yields 3 to 4 dozen.
Mix sugar, vanilla, salt and egg. Add flour and baking powder. Fold in walnuts and apples. Pour into greased pie pan. Bake at 350° for 30 to 35 minutes.
Bake cake mix in rectangular pan according to directions. Prepare Jell-O (any flavor desired to blend with pie filling selected) according to directions with 2 cups boiling water. Place mixture in sink filled with cold water for 5 minutes. Make holes 1-inch apart in cake. Pour Jell-O over hot cake; cool 4 hours. Spread pie filling over cake then Cool Whip.
Cut beef in very small pieces and then mix with flavoring, salt, soy sauce and a little fish sauce. Then take spinaches and put in hot water. Take them out quickly and cut them shortly. Then set a pan on fire with oil and chop very tiny pieces of garlic and put in it. Then put in beef that is mixed with ingredients. Blend all together with spinaches. Add a little water. Stir 2 or 3 times (not longer) until set.
Crumble ground beef into 1 1/2-quart glass casserole. Microwave on High for 5 to 6 minutes or until no longer pink, stirring once. Stir to break meat into pieces. Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover with casserole lid. Microwave on High for 4 to 5 minutes or until mixture boils.
Mix all dry ingredients. Add eggs, shortening and buttermilk. Mix. Then roll out without too much handling. Cut with doughnut cutter. Cook in hot fat until golden brown. Drain and enjoy.
Mix all ingredients and refrigerate overnight. Next day, bring to room temperature and bake at 350° for 1 hour. (More chicken may be used.) Serves 6 to 8.
Break cake into cubes. Dissolve Jell-O and sugar in boiling water. Set aside until thick (not stiff). Whip 5 minutes with mixer. Fold in whipped cream, pineapple and nuts. Sprinkle cake cubes in pan. Cover with Jell-O mixture. Chill. Serve.
Quarter each potato on a baking sheet. Coat with melted butter. Sprinkle seasonings evenly. Bake 1 hour at 350°.
Heat the oil in a large skillet and add the onion, garlic, paprika and pepper. Cook until tender, stirring frequently. Add the bouillon. Blend the cornstarch in the 1/2 cup water and add to the skillet; stir until smooth. Bring to a boil, stirring constantly. Add the chicken and peas and boil for 1 minute. Remove from heat and stir in the yogurt until blended. Serve over the hot noodles. Calories per serving: 320. Fats per serving are less than 20%.
Stir pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve.
Cook onion and celery until tender. Mix together first 4 ingredients. Mix cornstarch with water, then add to other ingredients. Crumble crackers on top. Pour butter over crackers. Bake in a 9 x 13-inch pan at 350° for 25 minutes.
Mix with mixer the first three ingredients. Fold in Cool Whip. Pour into graham cracker crust. Freeze 1 day.
Beat eggs and sugar until foamy. Add water and vanilla, then flour. Stir in nuts and gumdrops. Spread in shallow pan that has been oiled and lightly floured. Bake in moderate oven at 325° to 350° for 30 minutes. While warm, leave in pan. Ice with icing, then cut in oblong strips.
Combine water, sugar and yeast in a large mixing bowl. Stir yeast to dissolve, then let stand until doubled. Add egg, butter and salt to yeast mixture; whisk until well blended. Whisk in 1 cup flour for 1 minute. Gradually stir in remainder to make soft dough, about 1 1/2 cups more. Knead dough on floured surface, using as much of the remaining flour as needed (to prevent stickiness) until smooth and elastic. Place in a greased bowl; turn dough over to coat. Let rise, covered, 40 minutes. Punch dough down; divide into 3 balls, roll into ropes and braid. Tuck ends under. Place on a greased pan. Let raise 20 minutes.
Mix flour, baking soda, baking powder, salt and cinnamon. In another bowl mix eggs, brown sugar and oil. Blend in dry ingredients and add carrots, raisins and walnuts. Spray one 11 x 15-inch baking pan with Pam spray. Fill pan a little more than 1/2 full with mixture. Bake at 325° until done, approximately 30 to 45 minutes. Check with a toothpick. If it comes out clean, then it's done!
Mix all together. Drop by teaspoon 2 inches apart on cookie pan or sheet into preheated oven at 350° for 10 to 12 minutes.
Don't dilute. Mix together orange juice, lemonade, sugar, fruit cocktail, pineapple tidbits, bananas, strawberries and any other kinds of fruit. Add 7-Up. Freeze in double cupcake papers or Dixie cups. Makes 20 full (5 ounce) Dixie cups. Keeps indefinitely when frozen.
Make a roux of 1/2 cup oil and 1/3 cup flour; brown in skillet until dark. Set aside. In a large stew pot, put all vegetables and spices. Add enough water or chicken broth to cover. Cook until tender. Add roux, shrimp and crab meat. Continue cooking over medium heat 10 minutes. Serve with cooked rice. May freeze leftovers.
Microwave butter at High for 45 to 60 seconds or until melted. Stir in flour and seasonings. Blend in the milk. Microwave at High for 4 to 7 minutes or until sauce thickens and bubbles, stirring every minute.
Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Mix in ginger, orange peel, and coriander. Add 2 cups stock. Reduce heat to medium low. Cover pan and simmer soup until carrots are very tender, about 30 minutes. Puree soup in batches in processor or blender. Add remaining 3 cups stock and half & half to soup. Season with salt & pepper. Can be prepared 1 day ahead. Cover and refrigerate. Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve.
Melt the margarine in a medium-size heavy saucepan. Add the orange juice, ginger and orange peel; bring to a boil. Add the carrots and adjust the heat so that the orange juice bubbles gently. Simmer, uncovered, until all the liquid has evaporated and the carrots are tender and nicely glazed, 10 to 12 minutes. Serves 4.
Melt milk confectionary; add peanut butter. Add to all ingredients and mix until popcorn is coated. Spread on cookie sheet. Put in freezer for 5 minutes. Break apart and it's ready. Store in an airtight container.
With can opener, make 3 holes in top of can. Heat can in oven at 350° for 30 minutes. Pour off gelatin. Combine orange juice, honey, Worcestershire sauce, sugar and mustard. Pour into can. Bake at 325° for 1 1/2 hours.
Cook noodles, onion, pepper and celery in broth until tender. Add cut up cheese; stir until it melts. Add soup and chicken. Put in large casserole dish and top with buttered bread crumbs. Bake at 325° for 30 minutes. Serves 12.
Simmer fruit with juice in pan. Add cornstarch and stir until thick. Pour into pie crust squares and fold. Bake at 350° for 30 minutes.
Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add finely crushed vanilla wafers alternately with milk. Add coconut and pecans. Bake in well-greased and floured tube pan for 1 1/2 hours at 300°.
Mix flours, wheat germ, soda, salt and cinnamon. In another bowl mash bananas; add lemon juice. In another large bowl mix honey and oil; add eggs and mix. Add dry ingredients alternately with the buttermilk to honey mixture. Fold in bananas and rest of fruit and nuts. Pour into greased 9 x 5 x 3-inch loaf pans. Bake at 325° for 1 hour or until toothpick in center comes out clean. Cool in pans for 10 minutes. Makes 2 loaves.
Stir together cranberries, sugar and lemon juice. Place in baking pan; cover with aluminum foil. Bake at 350° for 45 minutes. Remove from oven and stir well. Mix together orange marmalade and walnuts. Add to first mixture. Good with poultry or pork. Keeps well in refrigerator for weeks. Can be made well in advance.
Put broccoli in boiling water until separated. Drain. Mix egg, 1/2 can soup (undiluted), mayonnaise and broccoli. Spread in baking dish. Sprinkle with cracker crumbs. Bake 30 minutes in at 350° oven or until top browns.
Slice bananas; pour pineapple and fruit cocktail over bananas. Do not drain the pineapple and fruit cocktail; use juice. Stir in pudding; mix well. Put in refrigerator until pudding is set.
Crumble together first 4 ingredients (save 1 cup for topping). To remaining mixture, mix in eggs, soda, salt and buttermilk. Beat until smooth. Pour into a 9 x 13-inch greased and floured pan. Spoon on any kind of pie filling or jelly. Sprinkle with remaining 1 cup of crumbs. Bake at 350° for 30 minutes.
Allow both crusts to stand at room temperature for 15 to 20 minutes. Heat oven to 450°. Unfold crusts onto ungreased cookie sheet or pizza pan; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within 1/2 inch of edge. Sprinkle with green chiles. Slightly sprinkle with Crazy Mixed Up salt (use chili powder or seasoned salt instead of Crazy Mixed Up salt for variety). Seal edges with fork; generously prick top with fork. Sprinkle again with Crazy Mixed Up salt. Bake 10 to 15 minutes. Cut into wedges and serve with 1 cup of salsa (Rosarita).
Melt together candy bars and 1 stick of butter and set aside. Cream together 1 stick of butter and sugar. Add eggs and beat well. Sift together flour and baking soda. Add alternately to butter/sugar mixture with buttermilk. Add the Milky Way mixture and chopped pecans. Bake in tube pan for 1 hour and 10 minutes at 350°.
Mix flour, sugar and cocoa with 1/3 cup milk. Beat eggs well. Add rest of milk and cook. When it gets done, add butter and vanilla.
Brown sausage and onion together. Add Velveeta and green tomatoes with chilies and heat over very low heat until cheese is melted. Stir often. Add chili powder. Serve with crackers.
In a covered saucepan, cook squash and onion in a small amount of water until tender. Drain well. Combine with rice, cheese and seasonings. Blend eggs and mayonnaise together and stir into squash mixture. Turn into a buttered, shallow, 2-quart casserole dish and top with bread crumbs. Bake at 350° for 30 minutes.
Cut cabbage in half; remove the heart. Place in large pan of water. Add 1 tablespoon salt; boil for 15 minutes. Separate cabbage leaves (they should be bendable but not soft); let cool. Combine in a large bowl the onion salt, garlic powder, ground beef, sausage, eggs, tomato paste and Minute rice (uncooked). Form a 4-inch (approximate) meatball inside a cabbage leaf. Roll (tucking in at the sides). Place in a large saucepan. When all the cabbage rolls have been placed in saucepan, drain sauerkraut and put it on top of them. Sprinkle on sugar; pour on tomato juice. Cook on medium heat for 1 hour.
Boil first 3 ingredients and cool. Mix flour, sugar, eggs, soda, vanilla, buttermilk and salt together; add first mixture. Add all together and mix well. Pour into a large cake pan that is greased and floured. Bake at 350° for 30 minutes. Mix frosting and pour over brownies while warm.
Heat oil in 4-quart Dutch oven over medium-high heat. Saute garlic, celery and carrots in oil. Stir in tomatoes; break up tomatoes coarsely. Stir in water, broth, basil and pepper and simmer 1 hour, stirring occasionally. Remove bay leaves.