HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, margarine and sugar. Add eggs, 1 at a time. Add flour, baking powder and dash of salt. Add vanilla flavor and milk. Mix all ingredients until well blended. Bake at 300° for 1 hour and 30 minutes.
Melt butter in saucepan; stir in flour. Add milk, salt and pepper; cook, stirring constantly, 5 minutes. Add cheese; stir until melted. Fold in broccoli, onion and egg yolks. Gently fold in egg whites. Pour into 2-qt. souffle dish. Set in shallow baking pan. Add hot water to pan to 1/2-inch depth.
Cut cookie dough in slices, then quarter those slices. Put dough in mini muffin pans. Bake at 350° for 9 to 10 minutes. While still hot, put 1 miniature Reese's peanut butter cup on each cookie in mini muffin pan. Let melt a little and then put in icebox. Let set.
Using large pot, saute onion (chopped) in 1 stick butter. Add all soups and 1 quart half and half. Cook on low heat for 2 hours or more. Everybody loves this soup!
Mix oil, sugar and eggs. Sift flour and dry ingredients together. Put in 9 x 11 x 2-inch greased pan.
Mix pudding, sugar and eggs until creamy. Add milk and sprinkle with nutmeg.
Boil raisins in 1 cup of water until dry. Mix and bake for 2 hours at 250°.
Rub goose inside and out with salt and pepper. Fill goose with sliced apple. Truss bird. Cover breast with bacon slices and cheesecloth soaked in drippings. Place goose, breast side up, on rack in roasting pan. Roast at 325° until tender, about 20 to 25 minutes per pound, basting frequently with pan drippings. Serves 6 to 8.
In a 3-quart casserole dish, combine uncooked macaroni, milk, onion and 3/4 of the Velveeta cheese in the dish. Cover tightly with foil. Bake at 325° for 60 minutes. Remove foil and add remaining cheese. Cook for 15 minutes more. Let set 10 minutes before serving.
Saute vegetables in mayonnaise until onion is translucent. Add flour to mixture and brown lightly. Add skim milk and whip to break up lumps of flour. Add remaining ingredients and cook, stirring until to the desired consistency.
In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown. Blend in chicken broth. Simmer gently for 1 hour; stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat leaf parsley; serve immediately. Yield: 4 servings.
Mix all ingredients together; store in container. To make a cup of tea, use 2 tablespoons of mix to a cup of boiling water.
Beat egg white until frothy. Mix sugar, cinnamon and salt and add to egg white. Pour over pecans; stir until coated. Pour onto buttered cookie sheet. Toast in 250° oven 1 hour, stirring every 15 minutes. Store in airtight container.
Melt chocolate and milk on medium heat. Separate yellow and white of eggs in two bowls. Beat yellows of eggs; combine sugar and cornstarch. Add to yellows of eggs. Add 1/3 cup of chocolate mixture and milk mixture; beat until mixture is smooth. Add very slowly, stirring constantly to chocolate and milk mixture. Continue stirring until filling is boiling. Remove from heat. Add vanilla and butter. Let cook approximately 5 minutes before adding to pie crust. Beat egg whites, adding 1 teaspoon of sugar until stiff. Spread on pie filling. Place in oven at 350° until light brown, approximately 7 minutes.
Cook sugar, syrup and water until small amount dropped in cold water forms a ball. Beat egg whites in a large mixing bowl until they won't pour out if bowl is turned upside down. Slowly beat hot syrup into egg whites. Reheat syrup as necessary to keep it bubbling while adding to egg whites. Beat until it loses it's gloss. Add flavoring and nuts. Spread at once in large platter. Cut into squares and let cool. Makes 2 1/4 pounds of candy.
Cream the butter and sugar. Add eggs, milk and vanilla, beating well. Sift together the dry ingredients; add to creamed mixture, blending well. Stir in oats and coconut.
Mix in order given. Pour into 2 (9 x 5 x 2-inch) pans. Bake at 325° for 1 hour and 10 minutes or until done.
In an open pressure cooker, heat 1/2 cup of oil and quickly brown dredged pieces of steak on both sides until all pieces are browned; remove from pan. Drain remaining oil from pan and replace pieces of steak. Add enough water to cover and 2 bouillon cubes. Cover and bring to pressure. Pressure for 10 to 15 minutes. Cool pot and open. Place pieces in dish leaving "gravy" in the pot. Return pot to heat and thicken gravy with 1/4 to 1/3 cup of cornstarch and water. Add a small amount of Kitchen Bouquet to make a dark rich gravy.
Mix crumbs, sugar and melted margarine and press in 9 x 13-inch pan. Blend together strawberries, lemon juice and sweetened condensed milk with mixer. Fold in Cool Whip and nuts. Spread over crust. Freeze. May garnish with fresh strawberries, if desired.
Mix the cake mixture and butter to form a crumb mixture. Reserve 1 1/2 cups. Pat the remainder in a 9 x 13-inch ungreased cake pan.
In small bowl, combine pudding mix and 2 tablespoons cocoa. Add milk. Beat on low until thick. Fold in 1 cup whipped topping. Spread 1 tablespoon mixture onto each wafer. On foil stack wafers on edges to form one long roll. Wrap tightly and chill 5 to 8 hours. Sift remaining cocoa over 2 1/2 cups whipped topping. Blend. Cover and chill until ready to serve. Unwrap roll. Place on tray. Spread topping mixture over entire roll. To serve, cut diagonally in slices. Store, covered, in refrigerator.
Mix and spread into oblong dish. Bake at 350° for 20 minutes; cool.
Cut meat into bite-size pieces and in large pan brown in olive oil. Add ginger, onion, garlic and chives. Stir-fry until onions are tender-crisp. Add mushrooms and soy sauce. Push to one side of pan and break eggs in empty side, scrambling them. Add rice and sesame seed and heat 2 minutes, stirring constantly.
Cook ground beef until browned in a large Dutch oven. Drain off excess drippings. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer about 1 hour and 15 minutes. Yield: 8 servings.
Toss all together, pour into greased casserole dish (6 1/2 x 10-inch). Bake at 350° for 50 to 55 minutes.
Combine chicken, onion, oil, lime juice, peppers, garlic and salsa. Marinate in refrigerator 2 to 24 hours. Grill or broil chicken and vegetables 4 to 5-inches from heat for 5 to 8 minutes per side. Bring marinade to a boil. Cut into thin strips. Divide among tortillas; drizzle with marinade and cheese.
This makes 3 gallons of punch to be frozen. When served, it should be diluted with 4 large ginger ales. It will serve 100 cups.
Fry onions in butter, combine ingredients and put into a 1 1/2 qt. casserole dish. Bake at 350° for 30 minutes.
Cook noodles according to package directions; drain. Meanwhile, in nonstick skillet over medium-high heat cook bacon until crisp, drain on paper towels. Crumble; reserve. Preheat oven to 375°. Coat 13 x 9 inch baking dish with cooking spray. Combine Alfredo sauce with wine; reserve. In bowl combine ricotta, shrimp, imitation crabmeat, 1 cup mozzarella, Parmesan, peas, parsley, garlic powder and reserved bacon. Spread 1/2 cup sauce mixture in bottom of pan. Follow steps, below.
Combine beans, onion, brown sugar, green pepper, ketchup, mustard and barbecue sauce in baking dish. Bake in 350° oven for 1 hour.
Cream together flour and margarine. Add eggs one at a time. Add sugar and beat. Add baking powder, salt and extract. Beat 2 minutes. Put in well-greased tube pan. Bake at 350° for 40 to 50 minutes.
In kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2 to 3 minutes. Drain; set vegetables aside. In same skillet, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil. Boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30 to 40 minutes or until vegetables are tender. Makes 6 to 8 servings.
Combine rice and Italian dressing. Cover and chill overnight. Add mayonnaise to mixture and stir. Fold in vegetables.
Combine sugar, vinegar, water, syrup, salt and turmeric. Bring to boil. Cook for 3 minutes. Cook beans about 10 minutes; drain. Pour hot syrup over beans. Put red pepper, 2 cloves garlic and dill in pint jars. Add beans and syrup. Seal. Process 10 minutes in hot water bath. Makes 4 pints.
Brown ground meat and drain. Add salt and pepper to taste. Mix in cream of mushroom soup and pour into casserole dish. Cover mixture with Tater Tots, topped with grated cheese. Bake until Tater Tots are done, using baking directions on package.
Melt butter in a large saucepan or Dutch oven. Add onion, carrots, celery and green pepper. Cook until tender, but not too brown. Add beef; cook until crumbly. Stir in tomato juice, potatoes and seasonings. Cover and cook over low heat until vegetables are tender, 20 to 30 minutes. Combine flour with 1 cup milk. Beat until free of lumps. Stir into soup mixture. Add remaining milk; heat, stirring frequently, but do not boil. Makes 10 servings.
Blend first 6 ingredients and spread on muffins. Freeze until ready to use. Bake at 500° until hot.
Dissolve jello according to package directions, using 2 cups boiling water. Do not add cold water. Pour into large bowl. Stir in pie filling until dissolved. Stir in marshmallows and nuts. Chill until set. Serve with ham or turkey.
Mix dressing, soup mix and preserves. Place chicken in 13 x 9-inch baking pan and pour mixture over chicken and bake for 45 minutes at 350°.
Soften cream cheese with 2 tablespoons pineapple juice, 2 tablespoons cherry juice and 2 tablespoons mayonnaise. Cut up pineapple and cherries and add to cheese mixture. Whip the cream; fold into mixture. Freeze until firm. Take out of freezer 15 minutes before serving to soften a bit.
Put beer and sugar in saucepan; heat. Put milk and cinnamon in another saucepan; heat, but do not boil. Put eggs, sour cream and nutmeg in mixing bowl; beat with whisk. Add hot beer, beating rapidly with whisk. Remove cinnamon stick; beat in milk. Pour soup into heavy saucepan; heat thoroughly, stirring constantly. Do not boil; it may curdle. If soup curdles slightly, strain it. Serves 4 to 6.
Mix as package directs and bake in 2 round cake pans. Let cool completely and split layers.
Bake together 4 to 5 hours at 200° to 250°. Shred beef. If needed, add crushed Town House crackers to meat and juices.
Prepare the macaroni and cheese by package directions and set aside. Brown beef, onion, celery and green pepper; drain fat. Add tomato sauce and corn (including liquid). Simmer for 10 to 15 minutes. Add macaroni and cheese and heat a few minutes to allow flavor to enhance. This will require a large skillet.
Beat egg white and water until stiff peak forms. Mix in a small bowl, sugar, cinnamon and salt. Mix pecans in egg whites, then in sugar. Spread on a cookie sheet. Bake 1/2 hour at 325°. After 15 minutes, stir around. Let cool, then break.
Boil broccoli until tender; drain. Arrange stalks in greased 1 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place chicken on top.
Melt cheese. Add other ingredients and mix well (use juice from Ro-Tel to thin, if needed).
Spray electric skillet with Pam. Preheat to 350°. Mix in 16 ounces quick shake or mix in bowl with fork the milk and eggs. Add flour, salt, pepper and Italian seasonings. Shake or mix mixture, then pour in skillet. Add pizza sauce, pepperoni, cheese or whatever else you like on your pizza. Put on cover and let cook for 15 minutes without lifting cover. It's quick and delicious.
Sift together flour, sugar, baking powder, salt and soda. Combine egg, grated orange peel, orange juice and salad oil. Add to dry ingredients, stirring just until moistened. Fold in cranberries and walnuts. Bake in greased 9 x 5 x 3-inch loaf pan at 350° for 60 minutes until done. Remove from pan; cool. Wrap; store overnight. (I use mini loaf pans and give as gifts. Just cook less time.)
Melt butter and add fruit (apples, blackberries or peaches). Combine flour and sugar. Sprinkle on top of fruit. Pour milk over mixture and bake in 325° oven for 1 hour.
Brown meat and onion in skillet. Pour off liquid. Mix in other ingredients, put in greased baking dish. Make at 350 degrees for 1 hour and 30 minutes.
Brown hamburger, green pepper and onions together; drain. Add brown sugar and tomatoes. Combine with sauerkraut and cook in a slow cooker or crock-pot for 2 to 3 hours.
Combine sugar, butter and Milnot; bring to a boil. Let boil for 7 minutes. Add chocolate chips; beat. Let stand for 5 to 10 minutes. Pour into buttered 8 x 8-inch pan.
Prepare cookie mix dough as directed. Press into a greased pizza pan or stone. Bake at 375° for 15 minutes or until set; cool. In a mixing bowl, beat milk and pudding mix on medium speed for 2 minutes. In another bowl mix cream cheese until smooth. Spread cream cheese over cookie crust, then spread pudding over cream cheese layer . Refrigerate for 20 minutes or until set. Spread whipped topping on top of pudding and sprinkle with chocolate chips.
Brown meat, breaking into small pieces. Add garlic, onion and salt. Cook five minutes. Add remaining ingredients. Simmer about 20 minutes, or until thick. Spoon onto toasted hamburger buns. Serves 6.
Mix sugar, oil and eggs together. In separate bowl, mix dry ingredients. Add together and mix well. Add carrots and pecans. Stir well. Bake at 325° for 30 to 35 minutes in 3 layer pans.
Boil meat in water until tender. Add the remainder of ingredients and simmer for 50 minutes. Add water if too thick.
Chop cabbage and place in a baking dish. Brown meat and onion. Stir in rice. Pour over cabbage. Mix in soup and water. Pour over entire casserole. Bake 1 1/2 hours at 325°. Add more water, if needed.
Skin and cook tomatoes until soft; drain well in colander. Put green peppers and onions through food chopper. Add to tomatoes plus salt. In a cheesecloth, place cinnamon, pickling spices, mustard seed, nutmeg and cloves. Add to vegetables along with sugar and vinegar. Cook 30 minutes; remove spice bag and seal in steamed jars. Makes 5 pints.
Slice cucumbers and onions. Add garlic and salt and cover mixture with cracked ice. Mix thoroughly and let stand 3 hours; drain. Combine remaining ingredients and pour over cucumbers. Heat to boiling point and seal. Yields 8 pints.
Prepare home freezer according to directions. In saucepan, beat eggs well; add sugar and milk. Cook, stirring constantly, just until mixture reaches boiling point. Cool, beating occasionally with rotary beater. When cool, add the cream and vanilla. Pour into freezer and freeze as directed.
Combine first 7 ingredients in large mixer bowl. Beat 2 minutes at medium speed. Pour into greased 9-inch deep dish or 10-inch pie pan.
In large pot, combine sugar, syrup, salt and 2 cups cream; cook over medium-high heat to 240° on a candy thermometer. Add 1 cup cream and boil to 240°. Add last 1 cup cream and boil again until 240°. Add 1 cup chopped pecans (if desired) and pour into well buttered baking sheet. Cut into 1-inch squares and wrap individually in plastic wrap. (This is the hard part.)
Tie cloves, cinnamon and allspice in cheesecloth bag. Add sugar, spices and cider. Bring to a boil; simmer for 15 minutes. Dispose of cheesecloth. Serve.
Cook flour and milk together until thick and smooth; cool. Cream together butter, sugar and vanilla. Add cooled flour and milk mixture and stir until smooth.
Cook bow ties in salted water until al dente. Rinse and leave at room temperature. Cube raw chicken. Heat olive oil and cook chicken until just barely done. Add garlic to the chicken and olive oil mixture after it has been removed from stove as to not burn the garlic. Allow garlic flavor to permeate chicken for a few moments. Pour chicken, oil and garlic mixture into pasta. Add all remaining ingredients except Parmesan. Allow pasta to sit for a few minutes. The amount of Parmesan added to the pasta depends on how oily the pasta salad is, as the Parmesan is absorbed into the oil. Too much Parmesan will result in a dry salad. The salad should be served at room temperature and is best if it is served before it has been refrigerated.
Mix all ingredients together well. Place in oblong baking dish and cover top with ketchup. Bake at 400° for approximately 1 hour. I put foil over the top for the first 1/2 hour, then uncover to let brown.
Boil chicken breasts until tender. Let cool. Cut chicken up in bite-size chunks. Add chopped celery and almonds. Cut grapes in half and add to other ingredients. Add Miracle Whip and mayonnaise. Blend all together. Makes approximately 10 sandwiches.
Split the ladyfingers or sponge cake in two and spread jam on the bottom of a square glass baking dish. Mix orange juice and sherry flavoring; pour over cake. Sprinkle with macaroons and cover with Rich Custard. Allow to set. Whip cream and confectioners sugar; add vanilla and spread over custard. Decorate with toasted almonds.
Prepare potatoes as directed on box. Soak onion and parsley in water. Combine potatoes, sour cream, cream cheese, onion, parsley flakes and garlic powder. Melt butter to put on top. Sprinkle chives and paprika on top. Bake 30 minutes at 350°.
In a skillet,	brown meat and onion over high heat; drain. Stir in tomatoes with liquid and all remaining ingredients, except cheese. Heat the mixture to boiling, cover and reduce heat. Simmer, stirring frequently, until spaghetti is tender, about 30 minutes. If necessary, add additional water during cooking. Sprinkle	with cheese, cover and heat only until the cheese melts, about 5 minutes. Yields 6 servings.
Mix well and put inside small French rolls. Wrap in aluminum foil. Bake at 300° for 30 minutes.
Bring first 3 ingredients to a boil in a saucepan over medium heat and cook constantly 1 minute or until thickened. Stir in strawberry gelatin until dissolved. Remove from heat; chill 2 hours. Arrange strawberries in pie shell and pour gelatin mixture over strawberries. Chill until set. May take about 4 hours. Serve pie with whipped cream.
Saute vegetables in 2 tablespoons butter or oil. Stir in crumbs and 1/4 teaspoon salt. Place half of the flounder in greased (Pam) 1 1/2 quart (10 x 7-inch) glass pan. Brush with half of the lemon juice. Spoon mixture on top. Layer rest of fish on top of vegetable mixture. Brush balance of lemon juice on top. Drizzle with 2 tablespoons melted butter (or 2 tablespoons olive oil). Sprinkle paprika on top. Cover with aluminum foil and bake 30 minutes at 350° or until fish flakes when tested. Serve from baking dish. Delicious and easy!
Layer 9 x 12-inch pan, starting with sauce, noodles, Ricotta (with egg, salt, pepper and grated cheese added to it). Finish with dry noodles, then sauce. Cover with foil and bake at 350° for 1 hour and 15 minutes. Cool for about 15 minutes before cutting.
Cook sugar, Karo and water until it threads and then add peanuts. Cook until tan in color; add paraffin and baking soda. Mix and pour quickly on a buttered cookie sheet. When cool, break in small pieces.
Dissolve gelatin in 2 cups hot water. Add cream cheese into the hot gelatin mixture. Measure drained juice from pineapple and add water (if necessary) to make 1 1/2 cups. Add this, the marshmallows and pineapple to the mixture of gelatin and cream cheese. Let congeal. Fold whipped topping into the gelatin-fruit mixture. Add nuts. This recipe makes a large bowl full of delicious salad.
Add all ingredients together. Great on French bread as sandwiches. Can add more vegetables and use as a topping for your homemade pizza. In airtight container, Pizzowich keeps for up to 2 weeks in the refrigerator.
Stir all this together. Serve chilled. Eat with sliced cauliflower, carrots, broccoli, celery, green peppers or other vegetables, so people will think they're eating healthy.
Cream butter well with dark brown sugar. Add eggs, pancake syrup, and cinnamon. Stir well. Add self-rising flour, oatmeal, and raisins. Stir and drop by spoonful onto ungreased cookie sheet. (No need to grease the cookie sheet, but a very light spraying of Pam is good.) Bake at 350° for 7 - 10 minutes (ovens vary).
Season and cook chicken in water. Have at least 1 1/2 quarts broth/water to cook spaghetti. Drain spaghetti after cooking. (Reserve broth to add to casserole if too dry.) Add chopped Ro-Tel tomatoes. Saute onion and bell pepper in butter and add to spaghetti; mix well. Add mushrooms and Velveeta and cook on stove top in spaghetti until cheese is melted. Mix well and add chopped chicken; mix well. Pour into greased 13 x 9 casserole dish. Bake at 350° until bubbly, approximately 30 minutes. Freezes well before baking.
Measure flour in bowl. Melt margarine and let cool. Beat egg and milk together. Add cool margarine to egg and milk. Add this mixture to flour and mix. Roll into 3 balls and refrigerate for 10 minutes.
Mix all ingredients. Bake in 2 1/2-quart casserole dish at 350° for 40 to 45 minutes. Really easy, fast and delicious.
Add ingredients in order listed, mixing well after each addition. Bake in a lightly greased Bundt pan at 350° for about 55 minutes. Allow cake to cool in pan for 15 minutes, then turn out onto rack to finish cooling. May be frozen.
Preheat oven to 400°. Grease or paper line 12 muffin cups. Combine milk, oil and egg in bowl; stir in cereal. Combine flour, sugar and baking powder in separate bowl. Add cereal mixture to flour mixture; stir until moistened. Drop in muffin cups. Bake 20 to 25 minutes. Store in airtight container. Makes 12.
In large bowl combine all ingredients except green peppers. Spoon into green pepper halves; chill. Makes 8 servings.
Mix all ingredients together and top with Rice Krispies. Bake at 350° for 1 hour and 15 minutes.
Combine cranberries, sugar, lemon rind, orange rind and orange juice in large saucepan. Bring to boiling. Lower heat and simmer 4 minutes until cranberry skins pop. Remove from heat.
Slice 12 lemons into a gallon container; add 2 pound Epsom salts and 1 tablespoon of cream of tartar. Fill container with lukewarm water; let stand 2 to 3 days. Drink 2 ounces twice a day. If it laxatives too much, cut down. The body will adjust or take once a day or every other day. It has helped many.
Combine lime juice, margarine, honey and garlic powder in a small saucepan. Heat until margarine is melted. Stir in wine.
Mix together. Bake in a 13 x 9 x 2-inch greased and floured pan at 325° for 30 minutes.
Cut Twinkies lengthwise and place in a 13 x 9-inch cake pan. Make pudding and pour over Twinkies. Slice bananas and strawberries and layer over pudding. Top with Cool Whip. Refrigerate overnight.
Put 1/2 of onions in bottom of 12 x 7-inch glass dish. Add crushed crackers, then sausage meat. Add rest of sliced onions. Combine soup and salts and cover other ingredients in casserole. Top with layer of cheese and pimentos. Bake in preheated oven at 350° for 1 hour. Delicious!
Mix sugar and cornstarch. Add boiling water and stir until clear and thick. Add jello and mix well. Let cool. Add strawberries to custard. Pour into cooked pie shells. Chill. Top with Cool Whip.
Line bottom of 9 x 13-inch dish with chicken. Prepare dressings as directed on boxes. Use chicken broth instead of water and add butter. Spread soup over chicken then add dressing for top layer. Bake at 350° for 20 to 25 minutes.
Mix last 3 ingredients and refrigerate overnight. Make 2 layers cake from a cake mix. Split the layers and put together with filling. Cover the cake with filling mixture. Refrigerate.
Mix potatoes, sour cream, cheese, soup, onion and margarine in large bowl. Spoon into 13 x 9-inch baking pan. Bake in 375° oven for 1 hour or until brown.
Mix sugar, flour, egg yolks and milk. Let come to a boil in saucepan. Pour 1 cup sugar in a skillet and brown. Pour in the saucepan mixture into the skillet and cool until thick. Add butter. Pour into a 9-inch baked pie shell and top with meringue. Brown in a hot oven.