HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, celery and onion in 2 tablespoons fat. Cook the noodles. Mix noodles, soups, meat, celery and onion together. Bake for 25 minutes at 350°. Cut up stuffed olives and sprinkle on top. Pour some of the olive juice over top and cook 15 minutes longer.
Peel avocados; put in blender (no core). Squirt lemon juice and mix. Will be like paste.
Place 1 frozen strawberry in each compartment of an ice cube tray. Top with the diluted grape juice and freeze. At serving time, mix apple juice and ice cubes in a clear bowl. Serves 6.
Combine flour, salt and pepper. Pour into meat. Brown onions lightly in hot shortening in large skillet. Brown meat. Place onions on top of meat. Add tomato and pizza sauce. Cover and simmer 1 1/2 to 2 hours, until tender. Serve sauce with meat. Makes 6 servings.
In skillet, in 1 tablespoon margarine, cook chicken 10 minutes or until brown on both sides; remove. In remaining tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid evaporates, stirring often. Stir in soup, milk and mustard; heat to boiling. Return chicken to skillet. Cover, cook over low heat 5 minutes, stirring occasionally. Serve with noodles. Serves 4.
Pour oil from one jar of artichokes into frying pan and saute onion. Drain other jar. Chop artichokes into small bits and combine with other ingredients. Pour into 9 x 9-inch casserole dish. Bake at 325° for 30 minutes. Cool and cut into squares. Serve hot or cold.
Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with the remaining seasonings. Place in a large resealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake, uncovered, at 325° for 2 1/2 to 3 hours or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing.
Cook squash until just tender. With 1 teaspoon sugar, mash well. Add other ingredients and top with the other 1/2 cup cracker crumbs. Cook at 350° for 30 to 40 minutes.
Mix and shape into rolls. Chill or freeze. Slice in 1/4-inch thick slices. Bake at 375° for 15 to 17 minutes.
Mix all ingredients together. Refrigerate overnight before serving. This is a very colorful dish and a delightful change from ordinary cranberry sauce.
Heat oven to 350°. Grease and flour 2 loaf pans. Combine all ingredients and mix. Bake for 1 hour.
Combine all ingredients except last 2 and bring to a boil; simmer 5 minutes. Blend butter with flour; add to the corn. Mix well and remove from heat.
Mix Cheerios, peanuts and raisins together in 4-quart greased bowl.
Cube potatoes and onion. Cook in water until tender. Add corn and bring to a boil. Mash slightly. Heat milk and add to veggies. Add a large lump of butter and serve. (Bit of smoked sausage may be added for flavor.)
Mix lard and flour until it crumbles, then add cold water. Make ball. Roll out on floured table or board. Makes 2 crusts.
In saucepan, mix vegetables, broth and onion. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Divide mixture in 1/2. Blend both halves and return to saucepan. Stir in milk and cheese. Cook until cheese is melted.
Combine sugar, butter, salt and milk in large saucepan. Bring to a boil over medium heat, stirring constantly. Boil 6 minutes, stirring occasionally. Combine chocolate, marshmallow cream and nuts in a mixing bowl. Pour syrup over chocolate and beat until chocolate is melted. Turn into a well-greased 13 x 9 x 2 pan. Cool several hours or until firm. Cut into squares and store in an airtight container. Makes about 5 pounds.
Preheat oven to 350°. Cover bottom of roasting pan with chicken. Combine soup, milk and wine; cover chicken evenly. Bake, covered, for 1/2 hour. Remove cover and bake for another 15 minutes. Remove from oven and place cheeses evenly over mixture. Bake until cheese is melted and golden brown (approximately 15 minutes).
Preheat oven to 350°. Mix all ingredients together. Place in a loaf pan. Bake for 1 hour. 15 minutes. Or form into a ball and put on a rack to cook. Fat drips away. Check after about 1 hour and pour barbecue sauce over top. Bake another 15 minutes.
Sift flour, sugar, cocoa, baking soda and salt in bowl. Add water, oil, vinegar and vanilla. Beat with mixer. Fill cups 2/3 full.
Separate eggs. Beat egg whites until fluffy. Slowly add sugar. (Leave some sugar to mix in with yolks.) Beat well. In other bowl beat yolks, sugar, Pet milk, vanilla and salt. Fold into egg whites. Mix well. Add fruit. Pour into container and add milk.
Beat cream cheese with sugar and Miracle Whip. Stir in cranberry sauce, pineapple and nuts. Fold in whipping cream. Pour into 9 x 5-inch loaf pan. Freeze until firm. Let stand at room temperature about 2 hours before serving. Serve sliced.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add mashed bananas and next 3 ingredients, beating until well blended. Combine flour and next 3 ingredients; add to butter mixture, stirring just until blended. Stir in pecans and 1 cup chocolate morsels. Spoon into greased jumbo muffin pans, filling 1/2 full. Bake at 375° for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan immediately and let cool completely on a wire rack. Drizzle with melted chocolate morsels if desired. Yield: 1 1/2 dozen.
Mix and spread in bottom of a 9 x 13-inch pan. Refrigerate 3 hours.
Put a pint of your favorite ice cream in a bowl. Squirt with desired amount of whipped cream. Then add marshmallows. Top with M&M's and Hershey's chips. Then sprinkle with nuts. Then top it off with a juicy cherry.
Pour together warm water and dry yeast, but do not mix. Cream together oleo, sugar and salt. Add eggs and mix well. Stir yeast mixture and add to oleo, sugar, salt and eggs. Stir in warm water. Add approximately 7 cups flour. It will be slightly sticky. Let rise to double its size.
Mix shrimp, scallops, green pepper, mushrooms, lemon and onion in rectangular baking dish. Mix vinegar, oil, sugar, salt, tarragon and bay leaf. Pour over shrimp mixture. Cover and refrigerate 8 hours, spooning marinade over shrimp mixture occasionally. Remove bay leaf. Add lettuce and parsley to shrimp mixture. Toss salad. Season with salt and pepper.
Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. Sift together flour, soda and baking powder. Cream shortening and sugar; add eggs. Blend well. Add flour with bananas, alternately, beating well after each addition. Fold in nuts. Pour into prepared pan and let stand 15 minutes. Bake 45 to 60 minutes.
Sprinkle crackers into 13 x 9-inch baking dish. Layer zucchini, tomatoes and onion over crackers. Add seasoning. Top with cheese and then bacon. Bake in oven at 350° for 45 minutes or until done.
Preheat oven to 350°. Mix sugar, eggs, oil, flour, salt, pineapple, bananas, pecans, soda and cinnamon together. Pour in cake pan and bake 1 hour and 15 minutes. In separate bowl, mix oleo, cream cheese, vanilla, powdered sugar and nuts. Frost cake when cool.
Buy a small angel food cake and break into small pieces, then place in bottom of long glass pan. Place Jell-O in boiling water. Place frozen strawberries into the hot Jell-O mixture and pour over the cake pieces while still hot. Place in refrigerator until Jell-O sets. Spread Cool Whip or whipped cream on top. Yields 6 to 8 servings.
Layer cottage cheese and Parmesan in greased 10-inch pie plate. Mix meat, 1/2 cup Mozzarella cheese, spices and tomato paste. Spoon evenly over top. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour over pie pan. Bake until knife inserted in center comes out clean, 30 to 35 minutes at 400°. Sprinkle with remaining cheese.
Cook macaroni and cheese as shown on box. Mix in soup and milk, then gently stir in tuna and peas. Heat and serve.
Divide everything in half. Crumble half of sheet cake in bottom of punch bowl. Spread half of pudding over cake crumbs. Add half of other ingredients in order given. Repeat for second layer. Garnish with nuts, cherries or strawberries. Refrigerate.
Mix in blender until smooth. Heat until the cheese melts thoroughly. Serve in warming dish.
Mix all ingredients well. Grease and flour pan (Bundt 10-inch). Bake at 325° for 1 hour and 20 minutes. Test at end of 1 hour.
Brown hamburger and sprinkle with chili seasoning. (Drain.) Crush 1/2 of the Doritos and put in a 10 x 12-inch baking dish. Layer meat, beans, tomatoes, mushroom soup, the rest of the Doritos and cheese. Bake approximately 15 or 20 minutes, until hot and cheese is melted.
Cook noodles and let cool. Cut up all vegetables; add to noodles. Pour dressing over mixture and mix well. Sprinkle Parmesan cheese over top. Let chill for 1 to 2 hours.
Sift flour, salt and red pepper. Mix with cheese and margarine. Put into cookie press and make rings. Bake at 400° for 8 to 9 minutes.
Grate carrots. Add crushed pineapple and raisins. Mix salad dressing, pineapple juice and sugar; add to carrot mixture. If too dry, add more salad dressing.
Remove seeds from oranges. Grind oranges and cranberries in grinder. Add sugar. Mix well; chill. Add more sugar if you like it sweeter. Will keep 4 to 6 weeks, refrigerated.
Combine coconut, graham cracker crumbs, pecans and sugar. Mix with egg whites. Pour mixture into pie shell. Bake in oven at 350° for 35 minutes. Refrigerate until ready to serve. Top with whipped topping.
In heavy skillet, brown chicken in 4 tablespoons butter. Sprinkle 1/2 cup wine over chicken; cover and simmer for 25 minutes.
Blend flour and shortening with fork, then slowly add water and mix well. Knead 5 times with hands and form a ball. Roll out on well-floured board.
Mix the last 5 ingredients well. Split each pan of rolls, leaving the bottoms in pan. Spread the bottom with mixture, then put a layer of ham and cheese last. Return tops. Return the pan to plastic bag and refrigerate until ready to use. Heat in 350° oven for 15 minutes. May also be frozen.
Brown pork chops, no flour. Wash rice; put in a 9 x 13-inch casserole pan. Lay pork chops on rice. Pour off grease in pan and add beef broth plus 2 bouillon cubes and 1/2 can water. Dissolve cubes, then pour over chops and rice. Cover with foil wrap and bake 1 hour at 350°.
In medium bowl, combine Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, Parmesan cheese and pepper. Spoon about 2 tablespoons into each shell. In 3 quart oblong baking dish, spread 1 cup spaghetti sauce. Arrange stuffed shells in single layer in sauce. Pour remaining 2 cups spaghetti sauce over shells. Sprinkle with remaining Mozzarella cheese. Bake at 400° for 25 minutes or until hot and bubbling. If desired, garnish with fresh sage.
Wash and dry cranberries and oranges. Peel the oranges, removing white membrane and seeds, then dice and add the sweetener. Put the cranberries and 1 orange peel through the coarse blade of a food chopper. Sprinkle the gelatin on the cold water to soften. Dissolve the softened gelatin in boiling water and cool. Add the cranberries and oranges to the gelatin and pour into molds. Chill until firm. Unmold. Serve on lettuce, if desired. Serves 6. One serving = 1 fruit exchange.
Preheat oven to 375°. Grease muffin tins. Beat eggs until frothy. Beat in milk and melted butter. At low speed, add flour and salt. Bake for 45 minutes until almost done. Slit the top and bake 10 more minutes. Makes 1 dozen large or 2 dozen small.
Mix together bacon, okra, onions and green peppers in a large salad bowl. Sprinkle on salt and pepper. Combine sugar, vinegar and oil and pour over vegetables. Toss gently.
For each serving: Place 2 lemons, Simple Syrup and water in a blender with top on and blend at medium speed until lemons are liquified. Add ice and blend on high until pureed (3 to 4 minutes). Recipe can be adjusted to your personal preferences for sweetness or tartness.
Mix pineapple, lemon juice and Eagle Brand milk. Fold in Cool Whip and pour into pie shells. Chill or freeze.
Melt butter; mix cinnamon and salt with sugar. Add to melted butter and mix well. Pour into unbaked pie shell. Start at 400° and then decrease heat to 350°. Bake until apples are tender.
Mix water, sugar, and yeast; let yeast dissolve. In mixer: mix together olive oil and salt; add yeast mixture; add 3 cups flour.
Beat egg whites 1/2 stiff; add cream of tartar. Beat stiff. Add sugar, then add yellows one at a time. Lastly, add the flour and vanilla. Bake slowly for 35 to 50 minutes. This cake can be iced or cut in squares and covered with whipped cream.
Sift flour, soda, salt and spices together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add dry ingredients and applesauce alternately in small amounts, beating well after each addition. Pour into greased pan and bake at 350° for 45 to 60 minutes. Makes 1 (8 x 8-inch) cake.
Preheat oven to 350°. In a mixing bowl, combine the flour, sugar, salt and baking soda. Stir in the oats, bran cereal and fruit. Combine eggs, buttermilk and molasses. Add to dry ingredients; stir just until the dry ingredients are moistened. Spoon the batter into greased muffin cups about 2/3 full. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean. Makes about 20 muffins, with 130 calories each. Leftover muffins can be frozen and reheated in a 350° oven.
In bowl, dissolve gelatin in boiling water; break up and stir in cranberry sauce and add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Chill until firm. Cut into squares. Set in 11 x 7 x 2-inch dish. Especially good with turkey or ham. Serves 12 or 14.
Wash pineapple thoroughly. Cut off the top of pineapple and save to use as a garnish. Slice pineapple into 4 sections. Slice the pineapple away from skin. Cut down center and then into individual pieces. Slice cherries in half and cut cream cheese into small pieces. Place cherry on a piece of cream cheese and attach to pineapple sections with a toothpick. Place on a tray and use for garnish in the middle.
Reserve 8 center egg slices for garnish; chop remaining eggs. Stir cream cheese until softened; add chopped eggs, tuna, onion, 2 tablespoons chopped parsley, Worcestershire sauce and lemon juice. Mix until blended. Divide mixture into 2 balls. Roll in parsley. Garnish bottom edge with egg slices, cut in half. Makes 4 cups. You can cut this recipe in half for 1 ball.
Combine cream cheese and margarine. Mix until well blended. Add remaining ingredients. Mix well; chill.
Grease 10 holes on muffin tins. Put one biscuit in each hole. Shape biscuits to inside of cup. Place 1 tablespoon pizza sauce into each biscuit. Fill each biscuit with desired amounts of meat, onion, black olives and cheeses. Bake at 350° until outer edge of crust is golden brown, about 15 minutes. Remove from oven; let cool 5 minutes.
Mix all dressing ingredients together. Add dressing to cabbage to your taste. Yields 1 gallon of dressing.
Cream margarine and sugar at medium speed until light and fluffy. Add egg and flavoring and mix at medium speed for 30 seconds, scraping bowl before and after each addition. Stir dry ingredients to blend and add along with water to egg mixture. Mix at medium speed until flour is absorbed. Stir mandarin oranges into batter. Fill the paper lined cups half way. Bake at 400° for 20 to 22 minutes and lightly browned. Serve hot. Makes 12 muffins.
Measure flour and sift it. Cream butter well. Add eggs, one at a time, beating well after each addition. Add sifted flour, baking soda and salt alternately with sour cream. Use 1 or 2 teaspoons of any flavoring that you like; lemon and vanilla are especially good. Bake 1 1/2 hours in 325° oven.
Cream the oleo and sugar. Beat in eggs and vanilla. Add dry ingredients, alternating with water. Stir in kraut. Bake in two 9-inch round tins. Bake at 350° for 30 minutes or until done.
Slice up the gizzard into a skillet. Add water to cover the gizzards. Cover and let the water come to a boil. Remove from the heat and drain in a colander. Add enough olive oil to the skillet so that the gizzards do not stick to the bottom. Heat the oil; add the gizzards, garlic and onion. When the gizzards start to fry, add more olive oil. Season to taste with salt, pepper, parsley and garlic powder. Add the mushrooms and gravy mix. Cook until the gizzards are chewable, approximately 30 minutes. Serves five.
Sprinkle chicken with salt and pepper. Heat shortening in a large skillet; brown chicken on all sides and remove from skillet. Sprinkle flour into fat remaining in skillet. Cook stirring constantly, until the mixture turns light brown. Do not let burn. Return the chicken with the sausage, onions, green pepper, tomatoes and garlic. Cook, stirring gently about 10 minutes. Stir in the water, thyme, salt, red pepper, seasoning and rice. Bring to boiling and lower heat. Cover and simmer 15 minutes. Stir in shrimp; simmer 15 minutes more. Stir in parsley and green onions and simmer 5 minutes longer until rice is tender.
In a medium saucepan, place the asparagus, broth and greens and bring to a boil. Cover, reduce heat and simmer slowly for 12 to 15 minutes or until the vegetables are very tender. Place the mixture in a food processor or blender and add the lemon juice and seasonings. Puree until smooth. Serve hot immediately or chill.
Cream sugar, margarine, eggs and vanilla. Add dry ingredients. Add roll oats; mix well. Bake at 350° until tested, 30 to 40 minutes.
Brown hamburger and onion. Cook macaroni. Mix hamburger and onion with macaroni and pizza sauce. Put in a 13 x 9-inch pan. Top with Mozzarella cheese and then pepperoni. Bake at 325° for 25 minutes.
Combine coffee, milk, vanilla and sugar; stir well. Chill thoroughly. Place ice cream in punch bowl. Pour coffee mixture over ice cream, stirring gently. Top with droplet of whipped cream. Sprinkle with nutmeg. Makes about 1 1/2 gallons.
Dissolve Jell-O in boiling water. Whip cream. Cream the cheese; blend with whipped cream and pineapple. When Jell-O mixture is slightly set, add creamed mixture. Pour into molds and chill until firm. Garnish with cherries.
Mix all ingredients, blending well. Bake at 325° according to cake mix directions on box.
Mix ingredients. Use imagination. Make plain or add your favorite nuts, chocolate chips, or so forth.
Put oyster crackers in airtight container. Mix the first four ingredients together and pour on the oyster crackers. Shake well and store overnight.
Lightly sprinkle both sides of boneless, skinless chicken with seasoned pepper. Grill; slice into strips.
Drain beets and set aside. In small pan, mix butter, sugar, cornstarch and orange juice. Cook until mixture thickens. Add beets and continue cooking until beets are hot.
Dissolve gelatin in hot water; add pineapple juice and cranberry sauce. Mix well to dissolve sauce. Add drained pineapple and nuts. Place in oiled mold or pan and chill.
Mix sugar, shortening and eggs. Stir in milk and banana. Sift together flour, baking powder, soda and salt. Blend together; add nuts. Let stand 20 minutes. Grease loaf pan. Bake at 325° for 50 minutes.
Mix dry ingredients together in mixing bowl. Add salad oil, vinegar, vanilla and water; mix until smooth. Then add 1/2 cup additional cold water and mix. Pour into greased and floured 9 x 2 x 13-inch pan and bake 25 to 30 minutes in 350° oven. Cool and frost.
Mix all ingredients. Pour into greased baking dish. Bake in moderate oven until firm.
Partially slice the bread into 16 pieces. Cut each slice of cheese diagonally and place 1 triangle of cheese in between each piece of bread. Place bread on a foil covered cookie sheet. Combine butter, onion, mustard and poppy seed; mix well. Put mixture on bread on top and sides (like icing a cake). Place small pieces of bacon on top. Bake 30 to 35 minutes on 350° and serve hot.
Combine all ingredients. Blend with electric mixer. Pour into pie shell. Bake at 400° for 30 minutes, or until brown. (May top with whipped cream.)
Pour juice off all fruit. Layer fruits, coconut and cherries to garnish. Add additional juice if mixture seems too dry. Refrigerate. Add mint, if desired.
Hollow out one loaf of bread. Break apart or cut the removed part and second loaf of bread into bite size pieces. Combine mayo, cheese, crab and onion in baking dish. This step can be done ahead and refrigerated until needed. Bake dip mixture at 350° for 20 to 30 minutes (until hot). Pour into hollowed out bread. Serve surrounded by bread pieces for dipping.
In large saucepan, heat water and margarine to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once. Continue beating by hand until smooth. Drop by scant 1/4 cupfuls, about 3-inches apart, onto greased cookie sheet. Bake at 400° for 35 to 40 minutes. Cool. Cut off tops and scrape out soft "stuff".
Heat oven to 400°. Grease bottom only of 12 medium muffin cups. Beat eggs slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 17 minutes.
Blend together. Put in refrigerator for 1/2 hour. Heat oven to 425°. Put 1/4 cup cooking oil in pan and heat for 10 minutes. Pour cold batter into heated pan. Bake for 30 minutes.
Preheat oven to 350°. With electric mixer, blend the margarine and powdered sugar, then beat in 1 cup of flour. Press the batter into pan. Bake for 10 to 15 minutes or until a toothpick inserted in center comes out clean. Set aside to cool. When crust has cooled, spoon raspberries over baked crust and sprinkle with chopped nuts. Reserve raspberry juice for sauce.
Brown ground beef with ingredients except corn flour. Cook for 20 minutes or until potatoes are done.
Mix vegetables and cheese. Place in a 9 x 9-inch baking dish. Melt butter and crackers. Sprinkle on top of vegetables. Bake at 350° for 30 minutes.
Mix all ingredients. Spoon onto cookie pan. Bake 10 to 12 minutes at 350°.
Brown onion and meat in hot fat. Add remaining ingredients. Pour into greased casserole. Cover and bake in 325° oven for 1 hour. Spread with cornbread batter. Bake, uncovered, in hot oven at 425° for 25 minutes.
Mix all ingredients in bowl. Beat very well. Pour into pie shell. Bake at 450° for 10 minutes. Reduce heat to 325° and bake until golden brown. Cool before serving.
Mix ingredients in bowl. Separate rolls to make 4 flats of dough by pinching perforations together. Spread mixture on dough and roll in jellyroll fashion. Cut in 1/2 inch slices and spread on lightly greased baking pan. Bake at 400° for 12 to 15 minutes, until lightly brown.
Mix with blender, eggs, milk and vanilla; set aside. Over low flame, mix sugar, cocoa and margarine. Once melted well, mix in egg and milk mixture. Pour into a 9-inch pie shell. Bake 40 minutes at 350°. Allow to cool completely before serving. Great with Cool Whip on top.
Combine hash browns, onion, chicken broth and water in Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Stir in soups and milk. Heat thoroughly. Garnish with shredded cheese, cooked diced ham or bacon bits, if desired.
Cook, stirring all the time, until it begins to thicken. Turn off as soon as it starts to boil. Let cool and pour over fruit.
Combine all ingredients except candy Kisses in a large bowl. Mix on low speed until dough forms together. Shape into balls the size of a walnut and roll each one in sugar. Place on an ungreased cookie sheet. Bake 10 minutes. Top each cookie with a candy Kiss and press on firmly. Cookie will crack around edge.
Cook broccoli 5 minutes. Drain well and set aside. Combine mushroom soup, mayonnaise, beaten egg and onion. Combine this sauce with broccoli; top with grated cheese. Bake 20 minutes in 400° oven.
Flour the prunes so they don't clump together. Blend oil and sugar. Add eggs. Add dry ingredients alternately with buttermilk. Add vanilla and prunes. Pour into tube pan that has been greased and floured. Bake for 1 hour at 350° or until toothpick inserted comes out dry.
Mix first 4 ingredients in order given. Mix until well blended. Pat into 9 x 13-inch pan. Melt chocolate chips and 1 stick margarine. Blend until smooth. Pour evenly over peanut butter mixture. Refrigerate. Just before chocolate mixture is set, cut into squares. Return to refrigerator until ready to eat.