HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice onion and saute in butter until almost transparent. Add sliced squash and continue to saute. When squash is slightly browned and limp, remove from heat. Serve with generous amounts of Parmesan cheese on top.
Use a heavy pan; butter sides and bottom. Add cocoa, sugar and salt; mix together. Add syrup and milk; mix well. Bring to a boil and stir until the soft ball forms in a cup of cold water. Let cool; add oleo, vanilla and peanut butter. Beat until it loses its gloss. Pour into a buttered dish or pan. Cut when cool. Store in airtight container. This is really creamy!
Melt together shortening & chocolate squares. Add sugar, buttermilk, eggs, and vanilla. Blend well. Sift together dry ingredients & add to chocolate mixture. Stir in chocolate chips. Drop from teaspoon onto greased sheet. Bake at 375° for 10-12 minutes. Glaze while warm.
Combine beef, 1/2 cup tomato sauce, bread crumbs, eggs, salt and garlic. Shape meat into 7-inch round loaf. Overlap cut potatoes in ring around loaf. Sprinkle with onions. Combine remaining tomato sauce, gravy mix and water. Pour over meat and potatoes. Bake at 375° for 1 hour.
Whip all ingredients until smooth. Pour into a graham cracker crust. Chill until firm.
Preheat oven to 350°. Spread peaches and syrup in a 15 x 9 x 2-inch pan. Sprinkle on nutmeg and cinnamon. Sprinkle dry cake mix in an even layer on top of peaches. Cut butter into thin slices and cover top of cake mix completely. Bake until golden brown, approximately 35 minutes.
Mix Eagle Brand and milk well in large bowl. Add pudding mix and beat until blended well. Chill few minutes and stir in sour cream and Cool Whip. Line glass bowl with wafers and bananas. Add some chocolate syrup and then some pudding mix. Repeat layering, ending with pudding mix. Drizzle syrup over top and swirl with knife. Chill 2 to 3 hours before serving. Sprinkle nuts on top.
In a 5-6 qt pan, combine oil, garlic, onion, cumin, oregano, chilies (use smaller amount for milder flavor, more if you like it hotter), and bell pepper. Stir over medium heat until onion is limp. Stir in flour, then broth. Bring to boiling; add sweet potato. Cover and simmer until potato is tender when pierced, 10 to 15 minutes.
Cook macaroni according to package directions. Drain. Toss with 1 tablespoon olive oil and cool. Clean green beans and cut into 1-inch pieces. Steam for 5 minutes; drain and cool. Drain and flake tuna. Place macaroni, green beans, raw zucchini, carrots and tuna in medium bowl. In a small bowl, place olive oil, vinegar, salt, pepper, oregano and basil. Stir with a whisk. Pour over ingredients in bowl and toss lightly. Sprinkle with parsley. Makes 8 servings.
Combine soup, mayonnaise, curry, lemon juice, white wine, ginger and nutmeg to make sauce. Put broccoli in buttered casserole. Arrange chicken over broccoli and pour sauce over chicken. Sprinkle shredded Cheddar and buttered bread crumbs on top if desired. Bake 25 minutes at 350°. Good served over rice.
Dissolve jello in hot water. Break up cranberry sauce with spoon and stir into jello until dissolved. Add pineapple and nuts. Chill.
Beat eggs. Add the other ingredients and stir well. Pour in unbaked pie shell. Bake until done. Start baking at 400° for a short time, then lower to 350° or 300° at last.
Layer bottom of 9 x 13-inch greased dish with dried beef. Top with chicken breasts. Mix soup and cream cheese and pour over chicken. Bake, uncovered, at 375° for 35 minutes.
Stir 2 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved. Stir 1 cup cold water into each bowl. Pour into 2 separate 13 x 9-inch pans. Refrigerate at least 3 hours until firm. Cut into 1/2-inch cubes (may cut a star out of each color for decoration on top). Put into clear bowl, blue Jell-O on bottom, Cool Whip, blueberries, pound cake, strawberries, Cool Whip, red Jell-O and a dash of Cool Whip on top and stars if desired. Refrigerate at least 1 hour or until ready to serve.
Saute eggplant in bacon drippings. Place in casserole dish. Saute onions and stir in tomatoes, parsley, sugar, salt, pepper and chili powder. Heat to boiling. Pour over eggplant. Top with cheese and bread crumbs. Bake at 350° for 30 minutes.
Cube 5 or 6 slices of bread, spread on a greased 13 x 9-inch pan. Combine together chicken, onion, green pepper, margarine, celery, salt and pepper. Spread mixture over bread. Cube 4 or 5 more slices bread and spread over chicken. Combine eggs and milk. Mix and pour over mixture. Chill overnight.
Mix by hand until mixture is moist. Bake at 350° for 30 minutes in cookie sheet (lined with wax paper). Take out of pan when cool to touch; roll up in towel (paper towel). Put in freezer for 20 minutes; unroll.
Combine all ingredients in a saucepan. Bring to a boil, simmer for 10 minutes. Salt and pepper to taste.
Grease a 13 x 9 x 2-inch cake pan and dust with flour; tap out excess. Sift flour, baking powder, salt and cinnamon into a large bowl. Make a well in center and add in order: sugar, oil, eggs and vanilla. Beat with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple until well blended. Pour into prepared pan. Bake at 350° for 45 minutes or until center springs back when pressed lightly with fingertip. Cool in pan on wire rack. Good with cream cheese frosting.
Cook and debone chicken. Mix sauce, soup and broth. Layer chicken, Fritos, onion and cheese. Pour sauce over top. Bake at 350° for 30 minutes.
Cream butter, sugar and eggs until light. Gradually add flour and cocoa which are sifted together. Add vanilla and nuts.
Combine butter and sugar in a large bowl; stir in eggs and vanilla. Combine flour, cocoa and salt. Stir into butter mixture. Stir in pecans. Pour into a greased and floured 8-inch square pan. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares. Yields 16 brownies.
Next time you use tuna, save a small portion	of the tuna and juice	and add to dry cat chow with a	little	warm water. Mix well and serve. It is a special treat	all cats love!
Combine all ingredients, except cheese, and mix well. Pack into an oiled 9 x 5-inch pan, then turn out onto oiled shallow baking pan and finish shaping with hands. Bake at 350° for about 45 minutes. Remove from oven and top loaf with overlapping cheese slices. Return loaf to oven until cheese softens. Serve plain or with catsup or tomato sauce. Serves 8.
Brown, rinse and drain hamburger, bell pepper and onion. Pour and mix all ingredients (including hamburger, pepper and onion) into a 9 x 5-inch sheet pan. Cook at 425° for 30 minutes.
Mix dry ingredients. Add oil and eggs. Stir until moistened. Add vanilla, pineapple, bananas and 1 cup pecans. Bake in 3 layers at 350° for 20 to 30 minutes.
Right before serving put on a 16 oz. bottle Western dressing. If you wish top with scoops of sour cream.
Slip noodles into boiling water (add 1 tablespoon cooking oil so noodles won't stick together). Simmer meat with onion and garlic; drain meat mixture. Add spaghetti sauce and simmer 20 to 25 minutes. In a 9 x 13-inch pan make layers starting with meat, then noodles, Ricotta cheese and Mozzarella cheese; continue to layer. Top with Mozzarella cheese. Bake 40 minutes in a 450° oven. You may also add layers of cottage cheese in this.
Dissolve gelatin in hot water. Add 1/2 cup cold water, vinegar, mayonnaise, salt and curry powder; beat well with rotary beater or blender. Pour into freezing tray or metal loaf pan. Chill in freezing unit until firm, about 1 inch from pan edge, but still soft in center (about 20 minutes). Beat with electric mixer or blender until fluffy and thick. Fold in eggs, celery, green pepper and parsley. Pour into an 11 x 7-inch pan or dish. Chill in refrigerator until firm. Makes 4 to 6 servings.
Saute onion and green pepper. Add sugar and vinegar. Cook green beans to a boil and then drain. Place in casserole and pour onion mixture over top and bake at 350° for 30 minutes. Garnish with crumbled bacon.
Brush chicken with butter; sprinkle with salt and pepper. Arrange skin-side down in shallow baking pan. Bake at 450° about 10 minutes, until chicken begins to brown. Combine syrup drained from pineapple with broth, soy sauce, lemon juice and cornstarch. Pour over chicken. Cover and continue baking about 25 minutes, until tender. Uncover; add pineapple chunks, green onion and pea pods. Bake 5 minutes longer. Yield: 6 servings.
Boil sweet potatoes, peel and mash. Keep hot. Heat coconut milk and pour over potatoes and mix to make mixture the consistency of poi. Add sugar and salt and mix well. Serve in individual bowls.
Cook macaroni until tender, then drain. Rinse with cold water. Combine macaroni, sour cream, onions, mayonnaise and cheese. Spoon into 15 x 9-inch lightly greased pan or dish. Sprinkle cheese crackers evenly over macaroni mixture. Bake at 325° for 30 to 35 minutes.
Crumble raw ground beef in a bowl. Add 1/2 can tomato sauce, 1 egg, salt and pepper to taste and crushed crackers. Mix well. Spread flat on waxed paper.
Combine flour and sugar; place in a mixing bowl. Place butter, Crisco, cocoa and water into a saucepan and bring to a boil. When reaches boiling point, pour over first mixture and stir. Add buttermilk and baking soda. Pour into mixture. Add slightly beaten eggs and vanilla. Mix well. Pour into a greased and floured 10 x 13-inch pan and bake 30 minutes at 400°.
In large bowl, blend together all ingredients. Pour into shell. Bake at 375° for 50 to 55 minutes or until knife inserted near center comes out clean.
Cook sugar, syrup and water over medium heat until it forms hard ball or cracks in water (approximately 20 minutes). Pour into stiff egg whites by thin stream and beat with mixer. Remove and beat by hand until thick and dull. Add vanilla and nuts. Drop by teaspoonfuls on waxed paper. Let cool slightly. Roll in powdered sugar. Cool before storing in airtight container.
Combine dry ingredients. Makes 2 cups dry mix, enough for 6 quarts tea.
Coat meat in mixture of flour and paprika. Brown in 2 tablespoons oil and 2 tablespoons butter in a large skillet. Remove to Dutch oven. Add 2 cups red wine, bay leaf, 2 cloves garlic, salt, pepper and Worcestershire sauce. In the skillet, add remaining 2 tablespoons butter, cooking butter until brown. Add tomato paste and stir with butter until blended and tomato paste is slightly brown. Add 1 1/2 cups water and blend together. Add to Dutch oven. Simmer contents, adding extra 1/2 cup water if necessary, until meat is tender, about 1 1/2 hours. Serve over cooked noodles or rice.
Cook carrot, onion and squash in boiling water 5 minutes. Drain and combine with soup and sour cream. Mix melted butter in stuffing. Spread 1/2 stuffing in bottom of casserole dish. Spoon in the vegetables and cover with the rest of stuffing. Bake at 350° for 25 to 30 minutes.
Toast the frozen waffle, then butter it. Microwave waffle on High for 20 seconds. (Ask your mom or dad to help you.) Spread with your favorite flavor of yogurt and cut into bite size pieces.
Cream shortening and sugar. Add eggs, brown sugar, vanilla and dry ingredients. Add nuts and lemon chips. Drop by teaspoon onto greased baking sheet. Bake at 350° until edges begin to brown, about 10 minutes.
Mix apples and sugar. Let stand for 1 hour. Sift flour, soda, salt and spices. Beat eggs; add vanilla, oil and apples. Combine flour mixture with egg mixture. Stir in nuts and raisins (if desired). Bake in greased and floured tube pan for 1 hour at 350°.
Cream the margarine and sugar. Add eggs; mix well. Add vanilla. Sift dry ingredients together. Add to creamed mixture alternately with sour cream. Add bananas and nuts. Mix well. Pour into a greased and floured loaf pan. Bake at 350° for 45 minutes to 1 hour or pour into miniature loaf pans and bake about 20 minutes.
Melt cheese and margarine in top of double boiler. Sift confectioners sugar and cocoa together until thoroughly mixed and no lumps remain. This is very important. Mix sugar mixture into melted margarine and cheese, blending thoroughly with wooden spoon. Add vanilla and nuts (optional) and blend again. Press into two 9 x 13-inch pans that have been greased. Chill and cut in squares.
Preheat oven to 350°. Heat oil in a large skillet and saute onion, garlic, mushrooms, green pepper and corn. Add beans, tomatoes, spices, wine and salt and simmer 30 minutes. Put a layer of tortillas in an oiled casserole. Top with a layer of sauce, 3 tablespoons grated cheese and 3 tablespoons cheese/yogurt mixture. Repeat layers, ending with a layer of sauce. Add a little of the cheese/yogurt mixture and garnish with olives. Bake for 15 to 20 minutes. Makes 4 servings.
Cream brown sugar, white sugar and margarine. Add egg, vanilla, soda, cream of tartar, salt and flour.
Bring 5 cups of water to boil. Add rice; cook for 10 minutes. Remove from heat. Add instant soup mix and cheese; dissolve well. Saute sausage, onion and bell pepper. Combine all ingredients. Put in Pyrex baking dish; bake for about 10 minutes at 350°, or until bubbly.
In a small heavy saucepan over medium heat, cook sugar, stirring after it bubbles until it caramelizes. Pour into an ovenproof mold. Swirl to coat the bottom and sides. Set aside. Preheat oven to 350°.
Dissolve Jell-O in hot water. Add pie filling and pineapple together. Pour in 9 x 13-inch pan and let set. Cream together cream cheese, sugar and vanilla. Stir in sour cream and pecans. Place on top of prepared Jell-O and refrigerate until ready to serve.
Mix first 3 ingredients together, then add Cool Whip. Spread onto cooled crust.
Brown sausage and bacon; drain and let cool. Add eggs 1 at a time to meat mixture. Roll dough into an oblong shape (1 loaf at a time). Spread 1/2 meat mixture on each loaf of bread dough. Sprinkle each loaf with 1/2 of cheese. Roll each loaf up like a cinnamon roll. Bake on cookie sheet 30 to 35 minutes at 350°.
Mix the soup mix with water and cook until onions are tender. Add the peach or apricot preserves and dressing. Stir until preserves melt. Place the chicken in pan or dish and pour sauce over chicken. Bake 1 hour in preheated oven at 350°. Serve with rice.
Combine beans, chicken broth, garlic and 1/2 the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more broth if needed. In a skillet, saute remaining onions in oil until tender. Add chilies and seasoning and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with grated cheese and any of the following:
Wash, peel and slice peaches in quarters. Grate orange rinds. Peel oranges and cut into thin slices. Combine peaches, oranges, grated orange rinds, lemon juice and sugar in a large heavy pot. Boil mixture until syrup is thick and fruit is transparent, stirring frequently. Pour into sterilized jars.
Preheat oven to 400°. Brown hamburger in skillet, drain off fat. Add taco seasoning and chopped vegetables. Place tomato sauce or stewed tomatoes (with juice) on the bread. Place ground beef and/or vegetable mixture on the bread. Place cheese on top of the filling. Bake for 15 minutes.
Early in day or day before: Make barbecue sauce by combining, in saucepan, salt, pepper, tomato juice, Cayenne pepper, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic and salad oil. Simmer, uncovered, 10 minutes. Refrigerate. About 1 and one half hour before serving, preheat oven to 425°. Arrange chicken in single layer in shallow oven-proof pan. Sprinkle lightly with salt and pepper. Arrange onions on chicken. Pour on barbecue sauce. Bake, uncovered, basting often, 1/2 hour. Turn. Bake, basting often, 45 minutes or until fork tender.
Combine cake mix, pudding mix, oil, vanilla, sour cream and eggs and mix for 4 minutes. Mix sugar, cinnamon and nuts together. Pour a little batter in a Bundt cake pan and spread the nut mix; repeat until ingredients are gone. Mix together well and put in oven at 350° for 45 minutes. Serves 2.
Dissolve jello in hot pineapple juice. Add cranberry sauce and stir. Add other ingredients; mix and congeal.
Mix thoroughly; add hot water until soft dough is formed. Roll into rectangle until very thin. Cut in squares. Add to boiling broth and cook until done, about 20 minutes.
Mix first 5 ingredients together and pour half of the mixture into a greased and floured 9 x 13-inch baking dish. Stir together brown sugar and cinnamon, then sprinkle half of the mixture over the cake. Pour in remaining cake mix and top with the rest of the brown sugar and cinnamon mixture. Bake at 275° for 50 to 60 minutes. Glaze the cake with the powdered sugar, vanilla and milk mixed together.
Add oil to wok and preheat (high). Add onion, garlic and lemon. Stir-fry 1 minute. Remove mixture. Stir-fry chicken (half at a time) for 2 to 3 minutes. Remove. Set aside 1 tablespoon of oil in wok. Add sweet potatoes and stir-fry 3 minutes. Add carrots. In small bowl, stir water, brown sugar, curry, sesame oil, salt and pepper. Stir into wok. Boil. Reduce heat. Simmer 10 to 15 minutes. Stir onion mix, chicken and coconut milk in wok. Cook over medium heat until done.
Peel onion and cut into 1/4-inch slices. Separate into rings. Heat oil one-inch deep to 375° in a large skillet. Beat remaining ingredients together until smooth. Dip each onion ring into batter. Fry rings about 2 minutes or until golden brown, turning once. Drain.
Soak beans overnight. Drain and cover with water. Bake at 300°, covered, until soft.
Mix all ingredients well. Form into small balls. Place on cookie sheet on waxed paper in freezer. After frozen, store in plastic bag in freezer. Thaw about 20 minutes. Bake in 350° oven for about 20 minutes to 25 minutes.
Place meat in shallow pan. Combine Coca-Cola and brown sugar and pour over ham. Spread mustard over ham also. Stick cloves in fat part of ham. Preheat oven to 350° and bake 45 minutes.
Brown lightly in butter. Saute onions and mushrooms. Bake in oven for 30 to 45 minutes. Top with favorite cheese.
Place cream cheese in a bowl and cream it until soft and smooth. Slowly blend the sugar into it. Add vanilla and salt and mix until well blended. Form into balls, using 1 tablespoon of mixture for each. Roll in the coconut; chill until firm.
Mix cream cheese, horseradish and onion together. Pat ham dry on both sides with paper towel. Take 1 slice of ham and spread mixture on it. Place another slice of ham on top and spread mixture on again. Roll lengthwise as a jelly roll. Roll in aluminum foil and twist edges. Freeze in refrigerator. Take out 1 hour before use. Slice in 1/4 inch pieces.
Add water to dilute frozen juices as directed on cans. Combine juices and water. Chill thoroughly. Just before serving, add ginger ale. Makes 14 punch cups.
Mix vegetables and black pepper. Mix salad dressing and cheese. Stir into vegetables. Add Fritos just before serving.
Put roast and sauce into crock-pot in the morning and cook all day. (You can even use a frozen roast.) Serve over cooked pasta shells with salad and bread.
Place sugar and flour in top of double boiler. Add milk slowly. Cook in double boiler, stirring constantly, until thickened. Add egg yolks (slightly beaten) and cook 3 minutes longer. Remove from heat and add butter. When cool, add vanilla. Pour into a baked crust. Cover with meringue or whipped cream.
Spread chicken in bottom of baking dish. Mix margarine, soup, stuffing and hot water. Pour over chicken, microwave on High for 12 minutes. Cover until ready to serve.
Mash shrimp and add desired amount of mayonnaise; mix the rest of ingredients. Great as finger sandwiches on very thin bread.
Brown chuck and sausage. Fill all cans with water and add with tomato paste and puree to skillet. Heat slowly. Add remaining ingredients and simmer on low heat for 3 to 4 hours. Can be kept in refrigerator or frozen.
Roast meat as usual. After cooling, slice thin. To pan juices, add water, salt, pepper and garlic salt. Place the sliced meat in the juices, cover with beer, brandy and soup mix. Cover with foil and bake 1/2 hour at 300°. Serve on buns or hard rolls.
Simmer for 1/2 to 1 hour with butt sliced into sauce.
Wipe the chicken dry with a paper towel. Dilute soy sauce one to one with plain water. Add onion and sugar. Add the chicken. Using medium heat, cook the chicken with a cover. The heat should be strong enough to bring all the mixture to a boil, bubbling around and over the chicken, but not too strong as to evaporate the mixture too quickly. Turn the chicken every five minutes.
Melt butter in bottom of skillet. Pour corn into butter. Add salt and pepper. Add water and simmer until tender. When tender, allow to cook until liquid is gone.
Mix together, bake in a greased and floured 9 x 13-inch pan at 350° for 20 to 25 minutes. Test for doneness. Cool.
Cook broccoli. Layer in an 8 x 12-inch casserole dish. Add layer of chopped chicken on this. Mix together the soup, mayonnaise and lemon juice. Cover with layer of soup mixture. Cover all this with grated cheese. Sprinkle with bread crumbs. Bake 45 minutes at 350°. Serves 8 to 10.
Mix graham cracker crumbs and margarine. Pat firmly in 8 x 11-inch pan.
Mix flour and sugar; gradually add milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat. Add small amount to egg yolks; stir in remaining hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla and cool slightly. Layer vanilla wafers, pudding and strawberries, finish with pudding. May top with meringue or wafers.
Dissolve yeast and 1/2 teaspoon sugar in 1/4 cup lukewarm water in a large bowl. Add remaining sugar, salt, shortening, egg and 1 cup warm water; mix well. Stir in 2 cups flour, mix, then remaining flour. Place in refrigerator until ready to use.
Mix first 4 ingredients and congeal. Soften cream cheese and blend with sour cream. Add sugar and vanilla. Spread on top of congealed mixture. Sprinkle nuts on top.
Mix together. Store in large container. Use as needed. Three heaping teaspoons of the mix to 1 cup of hot water.
Mix first 5 ingredients in salad bowl. Add Italian dressing, just enough to coat vegetables lightly. Makes 8 to 10 servings.
In large pot, bring 3 quarts of water to boil with the Old Bay seasoning and shrimp cocktail sauce. Add potatoes; boil 10 minutes. Add the corn, onion and sausage and boil for additional 10 minutes. Add shrimp and boil until they turn pink. Pour off majority of water and turn mixture into a large serving dish. Provide small dishes for the dipping sauces and dinner plates for the main dish. An easy and fun dish to prepare and eat. Pass the napkins! Serves 4.
Combine with enough salad dressing or mayonnaise to bind without being too moist. Serve on crisp lettuce.
Line casserole with dried beef. Arrange chicken breasts in casserole on dried beef. Combine other ingredients and pour over chicken. Bake at 325° for 2 hours. Don't let chicken dry out.
In an 8-quart pot, heat all vegetables, salsa, onion and tomatoes. Do not drain vegetables. Roll stew meat in flour and brown in skillet. When meat has a crisp outer coating, place in pot. Slowly boil, covered, for 30 minutes. Stew is done when potatoes are soft on the inside.
Cream butter; add sugar. Beat until smooth. Add eggs, one at a time. Add crushed vanilla wafers which milk has been added to. Add the coconut and chopped nuts. Bake in greased and floured tube pan for 1 1/2 hours at 300°.
Crust: Crush graham crackers. Add sugar and butter. Lay in bottom of 13 x 9-inch pan. Save some crumbs for garnish.
Melt in microwave until barely warm the Hershey bars. Stir in Cool Whip. Drop by teaspoon into flaked coconut or graham cracker crumbs. Roll. Place on waxed paper and set aside until firm. These can be refrigerated or frozen.
Arrange apples in unbaked pie shell. Combine sugar and cinnamon; sprinkle over the apples. Mix 1/3 cup sugar with the flour; cut in butter until crumbly. Sprinkle mixture over apples. Bake at 400° for 35 to 40 minutes. Pass the whipped cream. Delicious; never fails!
Cream butter and sugar. Add eggs, one at a time, beating well. Add flour, baking powder, salt, vanilla and nuts. Bake in jelly roll pan at 350° for 25 minutes.