HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook tomato sauce to boil; reduce to simmer. Toss cheese and flour together and add to sauce when cheese melts. Gradually add milk and seasoning. Simmer and stir until smooth! Cube bread or bread sticks to dip.
Mix sugar, diluted milk and corn syrup. Boil slowly until a small amount, when dropped in cold water, will form a soft ball. Remove from fire and cool slowly 10 minutes. Add vanilla and salt. Beat until thick and creamy. Add nuts and drop by teaspoon on oiled paper.
Prepare and cook onions for 15 minutes or until tender. Drain well, reserving 1/4 cup liquid. In a medium skillet, combine butter, sugar and reserved liquid. Cook and stir until combined. Add onions. Cook, uncovered, over medium-low heat about 15 minutes or until onions are nicely glazed. Stir often.
Rub each piece of chicken with about 1/2 to 1 teaspoon sugar. Arrange chicken pieces in glass baking dish. Season with salt and pepper. Pour wine over chicken. (You can adjust amount of wine according to your taste and what you are serving chicken with, to use the juices.)
Slit and pit plums. Place a cube of sugar in center of each plum. Combine flour, cottage cheese, melted butter, eggs, salt and starch. Beat until smooth. Chill dough 1 hour. Divide dough into 12 portions and wrap around each plum, sealing well. Cook covered in boiling water for 10 minutes. Drain. Pour melted butter over dumplings or sour cream, if you like it. Serve hot with roast pork, beef or pot roast.
In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into 4 rectangles. Pat dough into bottom and 1-inch up the sides of a greased 9-inch square baking dish, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375° for 30 minutes or until topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.
Cook ground beef in skillet until lightly brown. In a casserole dish, put layer of ground beef, layer of thinly sliced potatoes and layer of onions. Continue layer of each until all ground beef, potatoes and onions are used. Top this with the kidney beans and tomato soup. Cook in a 350° oven for approximately 1 hour or until potatoes are tender. Serve with a salad and hot rolls for a delicious meal.
Beat in 1/3 cup sugar in egg yolks. Add salt. Stir in milk, slowly. Cook over medium heat until it coats a spoon, about 25 minutes. Cool to room temperature.
Put bananas and wafers in layers. Combine pudding mix with milk and pour mix over all. Mix sour cream and Cool Whip together; top pudding with mixture.
In a large skillet, melt butter or margarine. Add onion and cook until soft and tender. Add remaining ingredients. Lower heat and simmer, covered, for 20 to 25 minutes or until rice is tender. Let cool before stuffing turkey.
Preheat oven to 350°. Spread cream cheese in baking dish. Add chopped pepper, onion and tomato. Spread salsa on top, grate cheeses on top. Bake until bubbles, approximately 20 minutes. Serve hot with chips.
Cream sugar and shortening; add eggs, one at a time, mixing well after each addition. Sift soda with flour and add to mixture alternately with milk. Add flavoring. Bake 1 hour at 350°.
Mix Kool-Aid and jello according to package directions. Do not mix orange juice with 3 cans water. Combine all 4 ingredients. Different flavors of Kool-Aid and jello may be substituted. This makes about 1 gallon of punch. Add about 1 quart of 7-Up to the punch as you serve.
Brown and drain hamburger. Mix soup with hamburger and heat. Put hamburger/soup into a 9 x 13-inch pan. Add any optional ingredients. Top with Tater Tots. Bake 15 to 20 minutes at 350°. About 5 minutes before time is complete, sprinkle with cheese; finish baking.
In mixer bowl, combine yeast and 2 1/4 cups of the flour. Heat milk, sugar, shortening and salt until warm; stir until shortening melts. Add to dry ingredients; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in enough of the remaining flour to form soft dough. Place in greased bowl; turn once. Cover; let rise until double, 1 1/2 to 2 hours.
Cook milk, sugar and margarine to soft-ball stage. Remove from heat. Add vanilla, marshmallow cream and chopped pecans. Return to heat. Cook to soft-ball stage. Remove from heat. Beat by hand for a couple of minutes.
Brown ground beef and drain. Mix taco seasoning, corn and beans into beef. Crumble chips in bottom of long casserole dish (any amount you like). Pour meat mixture over chips and bake at 325° for 20 minutes. Sprinkle cheese over top and heat until cheese melts. Serve with sour cream and mild or hot taco sauce. Yields 4 to 6 servings.
Put in bowl or blender for 1 to 2 minutes. Bake 50 to 55 minutes at 350° in glass pan.
Cook shells in water only until half done, set aside in a pan of cold water. Mix the cheeses, eggs and season all salt together. Stuff shells with cheese mixture, placing them in a lightly greased cake pan. Pour the spaghetti sauce over shells and bake on 350 degrees for 450 minutes. Serve when done. Can also be covered with grated mozzarella cheese.
Put meat in crock pot. Mix flour, salt, and pepper; sprinkle over meat. Stir to coat with flour mixture. Add remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours or 4 to 6 hours on high.
Combine all the above ingredients in a large mixing bowl. Mix well. Grease and flour 2 loaf pans. Divide mixture between the two pans; bake at 325 degrees for one hour.
Cook pasta until almost al dente. In a blender, combine chicken broth, peanut butter, sesame oil, soy sauce, vinegar and red pepper. Process until smooth. Set aside. Heat olive oil in a large nonstick skillet and saute ginger and garlic 2 minutes. Add red peppers and shrimp and saute until shrimp is opaque (about 4 minutes). Stir in chile peppers. Drain linguine and return to pot. Stir sauce and add to the pasta; cook until pasta is al dente. Toss pasta with the shrimp and peppers and top with scallions. Serves 4.
Mix all ingredients. Form into balls and brown. Add to your favorite spaghetti sauce and simmer. Makes 24 meatballs (1 1/2 pounds meat = 36 meatballs).
Put first 3 ingredients in mixture bowl and beat until thick and creamy. Add milk gradually, a tablespoon at a time.
Boil chicken in lightly salted water until meat is tender. Reserve stocks for future use. Let cool. Separate meat from bones and skin by pulling. Leave chicken in medium size strips. Toss remaining ingredients with chicken meat. Cover and refrigerate until serving time. Garnish with almonds.
Mix all ingredients and stir until all liquid is gone. Put on cookie sheet and bake in 250° oven for 1 hour.
In a punch bowl, combine all ingredients. Garnish with pineapple wedges and lime slices, if desired. Makes 16 (6 ounce) servings.
Cream butter or margarine, sugar and vanilla in large mixer bowl until light and fluffy. Combine flour and cocoa; blend into creamed mixture. Add pecans; blend on low speed until well blended. Chill dough 1 hour or until firm enough to handle.
Boil chicken until done. Separate into small pieces. Add chicken broth, butter, cream of chicken soup and seasoning salt. Let simmer for 30 minutes. Serve over rice or egg noodles.
Fry bacon, set side to cool. Mix all ingredients, except bacon. Chill overnight; when ready to serve, add crumbled bacon.
Mix cake mix and gelatin; add oil, apricot nectar and eggs; beat well. Cook in tube pan or Bundt pan. Bake at 350° for 1 hour. Ice cake with glaze.
Combine all ingredients; mix lightly. Cover; chill at least 2 hours or up to 24 hours, stirring occasionally. Drain and bring to room temperature before serving. Serve with corn chips.
Mix yeast and water in a large bowl; add 4 cups flour, oil, eggs, sugar and salt. Beat with mixer until creamy. Add rest of flour by mixing with a big spoon.
Brown ground beef in skillet, drain. Lightly saute pepper, onion and celery in skillet with ground beef. Add to this prepared macaroni and cheese and tomatoes. Place in greased 1 1/2-quart casserole dish and top with grated or sliced Cheddar cheese. Bake at 375° for 30 minutes or until thickened.
Sift together dry ingredients. Add the mayonnaise, cold water and vanilla; beat well. Bake at 350° for 25 to 30 minutes.
Roll chicken in flour. Saute in a little bit of oil. Mix soup, onion and seasonings in saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Pour Minute rice right from the box into a 9 x 13-inch pan or a 2-quart casserole. Stir all except 1/3 cup of the soup mixture into rice. Top with chicken. Pour on remaining soup mixture. Cover. Bake for 45 minutes or until chicken is tender. Serves 4. Bake at 375°.
Boil chicken and debone. Melt margarine and mix with stuffing mix. Put in bottom of pan. Mix chicken broth, cream of mushroom soup and cream of chicken soup together. Pour this over 1/2 of the stuffing mix. Add small pieces of chicken, then add rest of stuffing mix on top. Bake at 350° for 30 minutes.
Combine buttermilk, oil and egg; mix with fork. Add whole wheat flour, white flour, baking powder, baking soda and salt. Mix only until moistened. Fry in hot, lightly greased skillet.
Combine cheeses, eggs and milk. Line 9 x 13-inch Pyrex dish with chilies and cover with the mixture. Bake at 350° for 40 minutes. Cool and cut into bite-size squares and serve. Cut into larger pieces for a first course or use as a luncheon dish. Serves 6 to 8. May be frozen and reheated.
Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats.
Dissolve Jell-O in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of whipped topping. Stir in 3/4 cup of the strawberries. Pour into pie crust, chill until firm, about 15 minutes. Wisk pudding mix into milk. Fold in 1 1/2 cups of the whipped topping. Stir in remaining strawberries. Spread mixture over Jell-O in pie crust. Chill until set; about 2 hours. Garnish with additional sliced strawberries.
Boil 2 cups water and 1 cup raisins for 5 minutes. Drain juice off raisins, should be about 1 cup. Add 1 teaspoon baking soda to juice. Stir all together. Bake at 350° until done.
Cover a baking dish with the raw crescent roll dough; pat until dough is smooth. Cook dough according to directions on can. Cool. In mixing bowl, mix mayo and cream cheese. Add garlic powder and mix. Spread mixture over cooked crescent roll. Cook frozen vegetables until crisp-tender. Put the cooled vegetables on top of the cream cheese mixture. Sprinkle the grated cream cheese over the top. Decorate top with ripe olive slices. Refrigerate. Can be made the night before.
In a large bowl, combine beans, rice, tomato, bell pepper, cilantro and green onions.
Mix all ingredients except the 2 egg yolks. Bake in a 9 x 13 inch pan that was sprayed with Pam. Bake 30 minutes at 350°.
Peel pears and cut as for canning. Place in pot large enough to add sugar and vinegar. Tie pickle spices in a thin white cloth. Put in with other ingredients. Cook until syrup turns red. Put in jars and seal while hot.
Mix cracker crumbs with oregano, paprika and salt. Set aside. Beat egg with water. Peel eggplant. Cut back lengthwise int 6 segments. Dip eggplants into beaten egg and then into crumb mixture. Let stand at least 30 minutes. Place in shallow baking pan. Drizzle with melted butter. Bake in 400° oven for about 20 minutes or until crisp.
Preheat oven to 350°. Combine cake mix, 1 stick butter and egg; mix well. Pat into a lightly greased 9 x 13-inch baking pan. Beat cream cheese until smooth. Add eggs, vanilla and 1 stick butter; beat until smooth. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not over bake.
Add boiling water to oats. Let stand 1 hour. Add molasses, brown sugar and butter. Add dissolved yeast. Add flour. Let rise until double in bulk. Form into loaves, let rise until double again. Bake at 350° until done.
Preheat oven to 350°. Cream butter and sugar. Mix in eggs and vanilla. Add dry ingredients and mix well. Stir in bananas and blueberries. Pour into greased 9 x 5-inch loaf pan and bake 50 to 60 minutes.
Mix butter, flour and nuts. Press into oblong cake pan and bake 20 minutes at 325°. Let cool and cover with creamed mixture of powdered sugar and cream cheese. Spread blueberries next. Then top with Cool Whip.
Mix beans and seasoning. Spread into bottom of a 9 x 12-inch dish. Layer remaining ingredients. Serve with chips.
Peel and dice potatoes; cover	with water. Add onion and cook until tender.	Add margarine and cheese and let them melt. Add parsley and milk; let simmer for a while; do not boil.
Mix as for pie crust 1 cup flour, 1/2 cup brown sugar and butter. Spread in a 8 x 12-inch baking dish. Bake 10 minutes at 375°. Beat together eggs, 1 cup brown sugar, salt, vanilla and 3 tablespoons flour. Add coconut and pecans. Spread on top of the crust. Bake 20 minutes at 375°. Cut in bars.
Mix first six ingredients together. Mix mayo with remaining ingredients (except pineapple). Toss with chicken mixture, chill and serve over pineapple arranged over lettuce leaves.
Mix all ingredients together and chill for several hours. Serve in a bowl or on lettuce leaves.
Brown meat and drain completely. Melt Velveeta cheese. Add tomatoes and meat and enough juice from can to dip consistency. Keep hot in chafing dish. Serve	with corn chips or crisp crackers.
Heat oven to 350°. Grease and flour an 8-inch square baking pan. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or whisk just until batter is smooth and ingredients are well blended.
Mix together yogurt, peanut butter, milk, vinegar, oil, soy sauce, sugar and spices in a small bowl. Mix rest of ingredients in bowl. Add dressing and toss.
Cook cauliflower in boiling, salted water until tender; drain. Combine soup, Worcestershire sauce and pepper in saucepan. Cook until heated through. Spoon over cauliflower and garnish with buttered bread crumbs.
Brown meat. Remove from skillet and pour off fat. Melt butter and oil in skillet and saute onion and mushrooms in skillet until onion is translucent. Remove from skillet. Add flour to skillet and brown. Add bouillon and blend. Stir in spices. Return meat, onion and mushrooms to skillet and simmer all for 15 minutes. Just before serving, blend in sour cream. Serve over rice or noodles. Serves 6.
Shred cabbage. Chop pepper and onion and mix together. Boil together vinegar, sugar, salt and spices only until they are well blended. Pour over slaw and set several hours before serving. Store in refrigerator.
Combine lemon juice, jello and hot water. Chill until begins to set, then add rest of ingredients.
Cook chicken until tender. Mix all ingredients together, except for chips and cheese. Alternate layers with chips, then mixture and top with cheese. Bake at 350° until bubbly!
Cook squash until tender before measuring. Drain off water. Add oleo, salt, pepper and milk. Mix all together, then add beaten eggs, onion, cheese and cracker crumbs. Pour into a greased casserole dish and bake (uncovered) at 375° about 40 minutes.
Add brown sugar and margarine. Mix well, then add eggs, one at a time. Add vanilla. Mix all dry ingredients together, then add to other mixture. Add chocolate chips last. Mix well. Bake at 350° for 15 to 20 minutes on a greased and floured cookie sheet.
McCormick has a blend of parsley and garlic powder called "Persillade" which ought to be good to use instead of parsley.
Heat oven to 350°. Cook and stir wild and brown rice, celery and onion in margarine until onion is tender. Pour into ungreased 1 1/2-quart casserole. Heat broth to boiling; pour over rice mixture. Stir in parsley, salt, tamari, sage and basil. Cook and bake 45 minutes.
Combine all ingredients; place in a casserole dish. Sprinkle Cheddar cheese on top. Cook in microwave oven for 10 minutes on 80% power.
Mix margarine and sugar. Beat in eggs. Add vanilla; stir in dry ingredients. Roll out in strips about 3-inches wide and 1/4-inch thick. Cut in one-inch strips. Sprinkle with colored sugar. Bake until lightly browned at 375°, about 8 to 10 minutes.
Add salt to egg whites and beat until frothy. Add cream of tartar. Beat until stiff. Fold in sugar, then vanilla. Sift in the flour slowly, continuing until all is used.
Spread butter on bread and sprinkle with garlic. Cut into cubes, put into greased baking dish. Blend rest of the ingredients together. Pour over bread. Let stand for 24 hours in refrigerator. Bake at 350° for 1 hour, until golden brown.
Mix all ingredients; add milk if too thick. Garnish with eggs and paprika, if desired. Pimentos or red peppers may be cut into strips and placed on top to resemble a poinsetta.
In saucepan, mix tomatoes, tomato sauce, sauce mix and V-8 juice. Simmer for several minutes. In a large pan, place 3 to 4 noodles. Layer 1/3 meat, 1/3 cottage cheese, 1/3 sauce and 1/3 Mozzarella. Repeat layers twice. Sprinkle top layer with Parmesan cheese. Seal with heavy foil. Bake at 350° for 1 hour.
Cook spinach, then turn into blender with 1/2 to 3/4 cup cooking liquid. Add broth, onion, butter and flour. Press #4 and blend 40 seconds. Press #2; remove cap and pour in milk. Blend 10 seconds. Pour mixture into saucepan; simmer over low heat for 5 minutes. Stir in cream and seasonings. Serve at once. Serves 6.
Preheat oven to 250°. Cream butter, sugar and cream cheese and add eggs, one at a time, beating well after each addition. Add flour, 1/2 cup at a time. Add vanilla. Beat well with mixer. Bake slowly at low heat (from 250° to 300°) for 1 1/2 hours. Bake in tube or large Bundt pan.
Cook spaghetti; drain and rinse in cold water. Mix all of the ingredients together. Chill for 30 minutes. Optional: Use fat-free dressing for a fat-free spaghetti salad.
Combine first six ingredients and form into 8 patties. Fry patties in skillet until well browned on both sides. Remove to baking dish. Drain off excess grease and melt butter in same skillet. Add onion, carrots and celery to skillet drippings. Saute until tender. Add flour. Stir until well blended. Combine milk and soup and add to vegetables. Reduce heat and cook until mixture is well blended and thickens. Pour over hamburgers. Sprinkle with parsley. Cover tightly with foil. Bake at 350° for 1 hour.
Heat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and chocolate chips; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or golden brown. Cool 1 minute on cookie sheet.
Sift together flour, cinnamon, baking soda, salt and baking powder. Beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine walnuts with 1 teaspoon flour. Stir in batter. Pour into 2 greased loaf pans. Bake in a 350° oven for 1 hour or until bread tests done. Cool in pans on racks for 10 minutes.
Pour into uncooked pie shell. Cook at 400° for 10 minutes, then reduce heat to 300°. Cook until done, about 20 more minutes. Let cool. Serve slightly warm or cold.
In a crock-pot, combine the cubed beef, enchilada sauce and chili. Cook over low heat until cheese melts, stirring frequently.
Preheat oven to 375°. Separate dough into rectangles. Press into a 10 x 15-inch pan. Close seams. In a small pan, mix sugar and oleo. Boil 1 minute. Pour over dough. Sprinkle with nuts. Bake 14 to 18 minutes until golden brown. Remove from oven. Sprinkle chocolate bits on top. Swirl as they melt. Cut when cool.
Sift flour; measure and resift with remaining dry ingredients. Add gradually to beaten egg, mixing until thoroughly blended. Roll paper thin on floured board, keeping a rectangular shape. Let stand 20 minutes. Roll in jelly roll style; out 1/8 to 1/2 inch. Separate and lay flat to dry 2 hours. Cook until tender in boiling water or soup. Makes 2 pounds.
Cook noodles until tender; blanch in hot water. Mix in the tuna and the milk with the celery soup. Add salt and pepper to taste. Pour into baking dish, dot top with butter and bake in oven at 350° for 30 minutes.
Sift together flour, sugar, baking powder, soda, salt, cinnamon and cloves. Combine beaten eggs, pumpkin, water and salad oil. Add to dry ingredients. Fold in dates and nuts. Pour into 2 loaf pans. Line pans with paper and spray with Pam. Bake at 350° for 1 hour. Yields 2 small loaves.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In small bowl, stir together eggs, milk, oleo and brown sugar. Add to flour mixture. Stir until blended.
Dissolve jello in water. Add pineapple and pie filling. Pour in 9 x 13-inch pan. Congeal. Mix cream cheese, sour cream and sugar together and spread over jello mixture. Top with 1/2 cup chopped pecans.
Melt margarine in large saucepan. Add marshmallows and stir until melted. Add remaining ingredients, stirring until well mixed. Press into a 13 x 9-inch pan. Cool.
Mix flour and crisco together and form dough. Cut out biscuit size pieces. Roll out flat and spread butter over surface. Spread marmalade and sprinkle with brown sugar. Roll up length wise and cut into 3 pieces. Do this to all biscuits and then place in a greased baking dish. Bake at 400° until done (about 20 minutes). When done, pour topping over warm rolls and serve.
Melt marshmallows and butter over low heat. Then add food coloring and vanilla. Stir in cornflakes. Form into wreaths on waxed paper and trim with silver shot, red hots or colored sugar. This is good to make in your electric skillet at 150°.
Beat all ingredients together except milk. Pour into ice cream freezer. Add as much milk as needed to the "fill line" in the ice cream freezer. Alternate layers of rock salt and crushed ice around the ice cream bucket. Follow the ice cream freezer manufacturer's directions for freezing. Enjoy.
Drain and rinse all beans and mix together. Mix oil, vinegar and sugar and pour over beans and vegetables. Marinate at least 24 hours.
Shake deer roast in dry flour. Fry until brown. Leave oil in pan that you cooked roast in. Cut up onion, potatoes and carrots. Add to roast. Salt and shake black pepper over vegetables. Add water until it completely covers vegetables. Cook in oven with pan covered 1 hour and 30 minutes. Take out of oven. stir. Add about 1 cup water. Cook about 30 to 45 minutes or until deer starts separating. To add flavor, add 1 pack mushroom gravy mix.
Cook the vegetables in the butter for 15 minutes until soft. Add the tomato sauce, shredded cheese and 1 cup of corn chips. Bake, covered, at 350° in a greased casserole for 25 to 30 minutes (or for 5 to 10 minutes in the microwave). Uncover. Top with the remaining 1/2 cup corn chips and bake 5 minutes. Serves 4.
Clean the stems from the strawberries. Cut the cantaloupe in half and remove the seeds. With a melon-ball scooper, scoop out the pulp. Save the cantaloupe shells. Place melon balls and strawberries into a large bowl. Add 1/2 cup sugar and the Marsala wine; mix well. Refrigerate for several hours. Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours. Fill cantaloupe shells with the marinated melon and strawberries. Spoon some of the juice over the fruit. Serve chilled.
Simmer corned beef 1 hour per pound. Drain water and top with mustard and brown sugar (mixed together). Cover with aluminum foil; bake for 15 minutes at 350°. Slice and serve. Can be served with cabbage!
Finely chop 1/2 package of chocolate. Heat remaining chocolate and 2 tablespoons of milk in saucepan over low heat. Stir until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture. Beat until smooth. Fold in whipped topping. Blend until smooth. Spoon into pie crust. Sprinkle chopped chocolate on top. Freeze 4 hours.