HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine olive oil and garlic in 2-quart glass casserole. Microwave at High for 1 minute. Add beans and onion; toss well. Cover with Saran Wrap, turning back edge to vent. Microwave at High for 7 to 9 minutes or until just tender. Stir once. Stir in remaining ingredients. Recover and microwave at High for 2 to 3 minutes. Let stand, covered, 2 minutes before serving. Serve immediately or refrigerate covered with Saran Wrap and serve chilled.
Brown ground beef. Drain. Mix mushroom soup, chicken soup, tomato soup, and Velveeta (cut up) into ground beef. Simmer low until cheese melts. Pour over cooked spaghetti. Serve with garlic bread.
Combine pudding mix and milk in a bowl, beating until thickened. Fold in sour cream and whipped topping. Layer wafers, bananas and pudding mix, alternating between the three layers. Top with whipped topping.
Cook rice with water and salt for 1/2 hour or until done. Add butter, salt and milk. Pour into bowl; sprinkle with cinnamon. Cool in refrigerator. A very rich and sweet dessert.
Mix all ingredients together. Bake at 350° for 35 or 45 minutes. Use tube or Bundt pan.
Preheat oven to 350°. Soften margarine. Add brown sugar and sugar. Mix well. Combine egg, vanilla and milk; beat smooth. Sift together flour, baking powder, baking soda and salt. Add to above mixture. Beat smooth again. Add oats. Add raisins, chocolate chips and/or nuts, if desired. Mix well. Drop cookies on well-greased cookie sheet and bake until light brown (10 to 12 minutes).
Combine first 3 ingredients in saucepan. Simmer until syrup like and pour in bottom of 9 x 13-inch pan. Slice bread; place over syrup, layering as needed. Beat together remaining ingredients. Pour over bread and cover. Refrigerate overnight. Bake uncovered at 350° for 45 minutes.
In 6 to 8-quart kettle, heat butter. Saute onions. Add water and bouillon cubes. Boil and gradually add noodles and salt. Cook uncovered 3 minutes. Stir in broccoli and garlic powder. Cook 3 more minutes and add milk, cheese (cut in cubes) and pepper. Stir constantly until cheese melts. Serves 12 to 14.
Parboil scallops for 10 to 15 minutes. Drain and cut up. Cook onions and mushrooms in butter until brown. Blend in flour and milk. When thickened, add scallops and pour into casserole. Sprinkle buttered crumbs on top. Bake at 350° about 30 minutes or until brown.
Slice eggplant crosswise into 1/2-inch thick rounds. Immerse in cold, well salted water for about 30 minutes. (Brush each side with olive oil, place on a cookie sheet and broil on each side until golden brown, about 5 minutes per side.) Set aside.
Mash and drain cranberries. Turn into a 2-quart casserole. Sprinkle with sugar and lemon peel. Bake, covered, at 325° for 35 minutes or until berries begin to burst. Stir well to dissolve sugar.
In a medium bowl, pour sugar over mashed peaches. Add 1 cup milk and set aside. In a large bowl, mix the pudding mix and 3 cups of milk together. Add condensed milk and egg substitute. Fold in whipped topping, a little at a time, until it is mixed in thoroughly. Combine peach mixture to pudding mixture and stir together. Pour into freezer container and follow freezer directions. Makes 4 quarts. Leftover ice cream freezes great!
Cook ground beef, then crumble in bottom of casserole dish. Add salt, chopped onion and soup. Add 1/4 cup water. Top with grated cheese and garlic salt. Bake 50 minutes at 350°.
Mix all ingredients. Pour into 1 gallon freezer can. Freeze and ripen by basic directions if using a hand-crank ice cream churn or follow manufacturer's directions if using an electric freezer. Makes 1 gallon. No cooking of custard, this refreshing dessert tastes like ice milk.
Mix cucumbers, onions and green peppers together. Mix sugar, salt, celery seed and vinegar together and pour over sliced vegetables. Ladle into jars, pouring liquid mixture over all. Place lids on jars and refrigerate. Makes about 2 quarts. Must be kept refrigerated.
Mix zucchini, onions and canning salt well and let set overnight. Next morning, drain, rinse and drain well again. In kettle mix remaining ingredients. Cook altogether about 30 minutes. Longer cooking will make thicker relish.
Mix soup, mayonnaise, lemon juice, salt and pepper. Layer chicken, broccoli and soup mixture in a medium casserole dish. Top with cheese, onions and almonds. Bake at 350° for 25 minutes.
Spread chicken breasts flat; fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. Place flour on waxed paper and use to coat chicken pieces.
In small bowl combine all ingredients; mix until smooth and fluffy. Spread on slice of favorite bread; top with another slice. Can serve on favorite crackers.
Heat oil and brown garlic (careful not to burn). Add clam juice, salt and pepper; simmer for 5 minutes. Add clams and cook for 10 more minutes. Stir in parsley. Serve over cooked linguini. Serves 4.
Mix Cool Whip, lemonade, milk and lemon juice and pour into graham cracker pie shell.
Dissolve yeast in lukewarm water. Sift together dry ingredients. Cut in shortening. Add buttermilk and dissolved yeast. Mix well with large spoon until all flour is moistened. Cover bowl and place in refrigerator.
Shred potatoes, squash and onions in frying pan. Add salt and pepper. Pour very little water over the vegetables and cook, covered, until almost tender. Put a little oil or, if preferred, bacon grease and leave open while slightly browning. All cooking should be done on medium heat.
To the grated potatoes, add molasses, well beaten eggs, milk, shortening and orange peel. Turn into an iron skillet and bake about 45 minutes. At about the end of 25 minutes, sprinkle the brown sugar and cinnamon over the top.
Combine meat and Bisquick. Mix with hands (easier if sausage is at room temperature). Melt cheese over low heat. Add sausage and Bisquick. Roll in small balls. Bake 15 minutes at 350°.
Flatten crescent rolls, pressing seams together to form a large rectangle. Spread with butter and cover center with ham and cheese. Roll up. Place on cookie sheet. Bake at 400° for 10 to 12 minutes. Cut each roll into fourths. Makes 8.
Put all ingredients in large mixing bowl; beat well. Bake at 350°. Makes 2 pies. Cool completely before cutting.
In a 1 1/2 quart saucepan melt butter or margarine over medium-high heat. Immediately begin to stir in sugar with wooden spoon, also add syrup and water at this time. Cook to hard crack stage, candy will turn golden brown color. Cover bottom of long baking dish	with half of nuts and white chocolate. Pour hot syrup over this; put	remaining nuts and chocolate on top of hot candy. Cool. Break in pieces.
Cook noodles. In saucepan put 2 cans soup. When bubbly, put in tuna and seasoning. Cook until seasoning is soft (may need to add a little milk). In casserole dish, put a layer of noodles, layer of tuna mix, then a layer of cheese. Continue layers until finished. Bake for 1/2 hour at 350°. Top with bread crumbs and bake until golden brown.
In medium bowl, combine first 8 ingredients and mix well. Shape 12 meatballs. In oven, brown meatballs in oil. Add remaining ingredients, except spaghetti. Bring to boil. Reduce heat. Simmer, covered, for 30 minutes. Stir occasionally.
Brown ground beef; drain. Place cubed potatoes in Dutch oven; cover with water. Boil until tender. Leaving potatoes and water in pot, add ground beef, diced onion or flakes, kidney beans, salt, Season-All and ketchup to taste (approximately 1 cup). Simmer 30 minutes.
Mix first 3 ingredients together; chop the other ingredients. Add it all together and mix. Serve with crackers.
1st Layer: Mix graham cracker crust as directed on box for 9 x 12-inch pan.
Place beans, soup and 1/2 can of onions in a casserole dish and then add the other half on top. Bake at 350° until browned.
Stir together flour, baking soda, cream of tartar and salt. Melt butter or margarine. Add the 2 cups sugar and stir until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients slowly; beat well until blended. Shape into 1-inch balls; roll in a mixture of sugar and cinnamon. Place on greased cookie sheet. Flatten slightly with bottom of glass. Bake at 375° for 8 minutes. Cool on wire rack. Makes 66.
Mix cream cheese, old english, shredded cheese, cheddar cheese spread, worcestershire sauce and onion juice in bowl and let soften, mix thoroughly. Put in refrigerator overnight.
Sprinkle 1/2 cup of cereal nuggets in bottom of 8-inch round cake pan. Combine remaining 1/4 cup cereal nuggets, ice cream, pudding mix and peanut butter in a large bowl; stir until mixture is well blended. Fold in whip topping. Spoon mixture into cake pan, spreading gently with a spatula. Cover and freeze 2 hours, until firm. Let stand at room temperature 15 minutes before serving.
Scrub potatoes well; dry thoroughly. Put in oven and bake at 325° until you can pierce with a fork. Cut the baked potatoes lengthwise and scoop out potato; whip with butter, cream, salt, pepper, onion and cheese.
Combine all ingredients and mix well. Marinate chicken for 6 to 12 hours. Tastes great.
Mix all ingredients. Shape into 12 meat balls. Brown on all sides in hot fat in skillet. While meat browns, prepare Barbecue Sauce. Place meat balls and sauce in casserole. Bake at 350° for about 1/2 hour.
1. Preheat oven to 350°. Grease two baking sheets.
Preheat oven to 350°. In a large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done. Makes 6 to 8 servings.
Cook broccoli and drain. Mix all ingredients and pour into casserole dish. Bake in a 350° oven for 30 to 35 minutes.
Shake together vinegar, oil, sugar, salt and pepper in covered container until well mixed. Add to all other combined ingredients and toss well. Allow to marinate at room temperature for 1 hour. Add enough mayonnaise to taste. Chill and serve.
Cook noodles according to package directions. Brown meat and stir in tomato sauce. Add salt and garlic. Simmer 5 minutes.
Sift flour and sugar. Add melted butter and eggs; mix lightly. Add buttermilk and vanilla. Mix with spoon until well blended. Do not beat. Bake in pie shell (uncooked) at 350° for 30 to 40 minutes until firm and golden brown.
In a saucepan, saute the onion in butter until tender. Add milk, potatoes and seasonings. Heat through. Makes 2 servings.
Brown onions in butter. Add broth, water and sauce. Simmer 45 minutes. Put in ovenproof container. Add French bread with cheese over top until melted.
Clean the mushrooms with a cloth to rid them of dirt, but do not wash them. Cut into julienne strips.
Cook beef, onion and taco sauce. Mix all other ingredients in a bowl right before serving and add to beef mix.
Preheat oven to 350°. Place roast in center of sheet of aluminum foil about 2 1/2-inches long and 1 1/2-inches wide. Combine remaining ingredients; spread on meat. Seal foil securely. Place in baking pan. Bake 3 1/2 hours or until tender. Spoon gravy over roast before serving.
Cook potatoes and onion with bay leaf and garlic in chicken broth. Mash potatoes in broth as it cooks. Add other ingredients with cheese and milk last. (Do not boil milk.)
Cream butter and sugar together. Add eggs one at a time and beat well after each egg. Add sifted flour and baking powder; alternate with milk. Add flavoring. Grease and flour pan and bake at 350° for 1 hour and 20 minutes.
In saucepan melt butter. Add brown sugar, syrup and salt. Bring to a boil, stirring constantly. Then boil 5 more minutes without stirring. Remove from heat and add soda and vanilla mixture. (Mix soda and vanilla before adding to pan.) Mix. Sauce will foam up. Pour over popped corn and mix very well until corn is covered. Bake 1 hour at 250°, mixing every 15 minutes. Remove from oven and keep mixing until it cools. I use large aluminum (turkey pan) for corn and wooden spoon and fork sprayed with Pam to keep it from sticking. Also cleans up better.
Combine lettuce, celery, onions, shredded carrots, green pepper and tiny peas in their frozen state. Spread over top: 1 cup of mayonnaise mixed with 2 tablespoons sugar. Shred any kind of cheese over top of that. Top with bacon and sliced hard-boiled eggs, if desired. Can be made 24 hours ahead.
Clean chicken and remove visible fat. Be sure to remove pouch from the inside of the chest cavity that contains liver, neck, etc. Put chicken in soup pot. Fill pot with enough water to almost cover chicken. Add onion, cleaned carrots, celery, salt, pepper and dill. You can clean dill and tie it with a string to hold bunch together. Bring to a boil and simmer for 1 hour or until drumstick is soft (fork will enter easily). Remove vegetables and set aside. Remove chicken and set aside. Blend chicken, carrots and celery in a blender until totally smooth. Put chicken mixture back into broth. Cut up onion and put into broth. To serve with noodles, put 2 ladles of soup per person in a pot. Add a handful of thin egg noodles per person. Heat until noodles are done. Freezes well.
Preheat oven to 375°. Line a greased 9-inch pie pan with one crust. Set aside. In boiling water, boil the potatoes, carrots and onion for 2 minutes; drain. Combine all vegetables and turkey with soup and milk. Pour filling into pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent and bake for 45 minutes or until crust is golden brown. Allow to settle for about 15 minutes before cutting.
In bowl, beat egg whites and salt until peaks form, about 5 to 8 minutes. Fold in vanilla, pecans and brown sugar. Drop by well rounded teaspoonful onto greased baking sheet. Bake at 200° for 50 to 55 minutes or until firm to the touch. Store in airtight container. Makes 3 dozen.
Mix first 3 ingredients and microwave 4 minutes on High. Remove and stir. Microwave 4 more minutes. Remove. Stir in butter; microwave 2 minutes. Stir in baking soda. Pour immediately onto a lightly greased cookie sheet (tilt cookie sheet so mixture runs in each direction). Do not use any utensils; let cool.
Boil macaroni then drain. In a 8x8 dish, add macaroni, cheese, butter and cream. Mix together and place sliced cheese on top. Bake at 350 degrees for 30 minutes.
In pan melt butter. Add cocoa, flour, sugar, eggs and vanilla. Mix well. Bake at 325° for about 20 to 25 minutes.
Preheat oven to 325°. Sift flour, baking powder, salt and baking soda onto wax paper. Line and grease 9 x 5 x 3-inch loaf pan with wax paper. Beat butter, sugar and eggs in a large bowl until light and fluffy. Stir in banana. Stir in flour mixture, fold in wheat germ, walnuts and raisins. Pour into prepared pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen around edges with a knife, turn out onto a wire rack. Peel off wax paper. Let cool completely. Wrap in aluminum foil and refrigerate overnight.
Combine beef, bread crumbs, milk, onion and salt. Mix well. Shape into 15 meatballs, 1 1/2-inches in size. Arrange in microwave-safe pie plate.
Brown Little Zizzlers with garlic and onion. Boil noodles until done. Mix noodles with Little Zizzlers sausage, spaghetti sauce and half of cheese. Sprinkle rest of cheese on top. Bake at 350° until hot and bubbly.
Marinate venison in glass container for 8 to 12 hours. Drain and place in 150° oven for 12 hours. You can lay meat on a cookie sheet, but drain off liquid as needed.
Boil chicken legs until tender; take meat off bones and cut in small pieces. Cook onions until clear in small amount of fat or in the microwave. Mix all ingredients, except tortillas and cheese, to make creamy sauce. Use a large casserole dish; spray with Pam. Layer tortillas, meat mixture and cheese until all is used; make at least three layers of each. Sprinkle top with cheese. Add about 1/2 cup of extra broth to top. Use broth from chicken legs. Cover and bake at 325° for 35 to 40 minutes. Makes 12 to 15 servings. Make several bowls at a time. Freezes well.
Mix ingredients well. Roll on floured cloth and cut into biscuits. Bake at 400° for 10 to 15 minutes or until brown. May be be ahead and allowed to rise or not.
In small bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, combine margarine, brown sugar, eggs and water. Beat until creamy. Add orange extract. Gradually add flour mixture. Stir in oats and butterscotch chips. Drop by tablespoon onto greased cookie sheets. Cook at 375° for 10 minutes (do not overcook).
In 2-quart casserole, combine vegetables, butter, water and salt. Cover. Microwave at High 6 minutes. Stir and add peas. Cover; microwave at High 6 to 8 minutes, stirring after 4 minutes. Makes 6 servings.
Prepare Jell-O according to package directions. Cool. Drain pineapple and set juice aside. Add pineapple, bananas and marshmallows to first mixture. Let jell. Cook sugar, flour, pineapple juice and egg until thick. Stir in Dream Whip. Spread on top of salad. Mix cream cheese, vanilla and milk. Pour on top. Keep in refrigerator. Grate cheese on top.
Heat to lukewarm the buttermilk or cottage cheese. Dissolve yeast in 1/4 c. warm water; add to buttermilk. Add all other ingredients but flour. Beat briskly for several minutes (may use mixer). Add flour and beat briskly with spoon for several minutes. Put in 2 qt. baking bowl or loaf bread pan. Let rise 30-40 min. or until doubled.
Place cooked chicken in bottom of large casserole dish. Mix all other ingredients together and pour over chicken. Top with bread crumbs and little cheese. Bake at 350° until hot.
Completely dissolve gelatin in boiling water. Add ice and stir constantly until slightly thickened, about 2 minutes. Remove any unmelted ice. Blend in Cool Whip until smooth. Chill if necessary. Mixture should mound as you spoon into pie crust. Use fresh strawberries to garnish. Keep refrigerated.
Melt oleo; add nuts and toast until brown. Add brown sugar, coconut and Rice Chex to first mixture. In 9 x 13 x 2-inch pan, put 1/2 of crumb mixture. Cover with 1/2 gallon of softened ice cream (vanilla). Put remaining crumbs on top. Press down. Freeze.
Cream butter and sugar until smooth. Add well-beaten egg yolks and beat until light. Add the lemon juice alternately with the flour which has been sifted with baking powder and salt, mixing thoroughly after each addition (do not overmix). Fold in stiffly beaten egg whites and grated lemon peel. Fill buttered muffin pans 3/4 full and bake at 375° for about 20 minutes. Makes 24.
Cream margarine and sugar until very light. Add eggs and salt. Beat well. Blend in chocolate and flour. Pour into greased 10 1/2 x 15-inch pan. Bake at 350° for 25 minutes. During last 5 minutes of baking, prepare frosting.
Mix and roll into ball size of quarters (spreads when cooking). Bake at 350° on ungreased cookie sheet for 9 minutes. Cookies look almost underdone; cracks on top when done. Let sit on pan a few minutes.
Melt oleo in Pyrex baking pan. Mix together flour, sugar, baking powder and milk. Pour over melted butter. Do not stir. Place one can of fruit over batter. Do not stir. Place in 350° oven and bake. Batter will rise to top and form crust.
Boil potato. Cut off 1/4 and put in bowl. Start adding powdered sugar to 1/4 boiled potato until dough forms. Roll out with rolling pin until flat like a tortilla. Put peanut butter on it like a jelly sandwich and roll up (log form). Put in refrigerator until chilled. Remove from refrigerator and cut in slices. Excellent candy for Christmas.
Mix cocoa, coffee and boiling water. Cover and heat. Serve in demitasse cups. Top with whipped cream and a sprinkle of nutmeg.
These Italian hard cookies are great with coffee or cappucino and are trendy, too! Wrap the mix bag in red, white and green tissue papers twisted together to make a big pompom. Include a bottle of anise extract in the gift basket. You can make a large batch for yourself; they keep for a long time.
Add tomato sauce, sweet basil, oregano, salt, dry mustard, thyme, cayenne pepper and paprika to ground beef. Simmer for 6 to 8 minutes. Break the lasagna noodles in half; cook in boiling salt water until done. Leave in water until used. Arrange meat mixture, noodles and cheese in layers in an 8 x 8-inch baking dish. Bake for 30 to 45 minutes at 350°.
Butter a 9 x 13-inch baking dish and put 6 slices of bread in bottom. Put cheese slices on top of bread and cover with remaining bread slices. Beat milk, eggs and salt well. Pour over sandwiches and let stand 45 to 60 minutes. Sprinkle with paprika, if desired. Bake in 325° oven for about 45 minutes or until sandwiches are browned. Serve immediately.
Melt butter in pan. Remove from heat. Add sugars and water. Stir in flour and baking powder. Add egg and vanilla. Beat well. Add coconut, nuts and chocolate chips. Pour in greased pan and bake 30 minutes at 350°.
In medium bowl, cut cream cheese and butter into biscuit mix until crumbly. Stir in 1/4 cup milk. Turn onto lightly floured surface; knead 8 to 10 times. On wax paper, roll dough into a 12 x 8-inch rectangle. Invert onto greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch long cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 375° for 20 minutes. Cool 5 minutes and frost. Serves 8 to 10.
Trim fat from steak; cut to 5 inches wide. Mix soy sauce and some white wine. Marinate meat for 24 hours; turn occasionally. Oil steaks on both sides. Place in broiler pan without rack. Broil meat 6 inches from heat for 1 minute on each side. Turn steak; broil 5 minutes longer. Turn and broil 5 more minutes, or until medium rare. Let cool. Brush meat with pan juices. Chill, lightly covered, until serving time. To serve, slice thin. Arrange on platter with watercress and radishes with bread nearby. Use prime or choice grade of beef.
Cream the butter and cheese. Add sugar, salt, vanilla, eggs and flour. Bake at 300° for 1 1/2 hours.
Grease and flour pans. Cream together sugar, shortening and eggs. Beat well. Add red food coloring and cocoa. Blend well. Mix together salt, vanilla and buttermilk. Add to the sugar mixture alternately with flour. Mix together soda and vinegar. Fold into batter with as little mixing as necessary to distribute evenly. Bake at 350° for 25 to 35 minutes.
Preheat oven to 375°. Brown ground beef with onion and seasoning mix; drain. Stir in refried beans.
Cream the butter and sugar together; add unbeaten eggs. Sift together the flour, soda and spices. Combine applesauce and preserves. Fold in raisins and nuts. Pour into greased 9-inch pan and bake at 300° for 1 1/2 hours.
Place all vegetables in large Tupperware container. Mix all remaining ingredients and pour over veggies. Refrigerate several hours, tossing occasionally. Before serving, remove garlic and bay leaf and drain veggies.
In large skillet, saute bacon until crisp; remove bacon bits and set aside. In hot drippings, saute onion until tender, about 5 minutes. Add pepper strips and zucchini; sprinkle with salt and thyme. Cook, covered, over medium heat for 15 minutes, or just until vegetables are tender. Turn into serving dish; sprinkle with bacon bits. Makes 4 to 6 servings.
Cut crusts off bread; butter on one side. Place 1 slice of bread in well-greased oblong Pyrex dish. Top with slice of cheese, then ham, chicken or turkey. Put on remaining slice of bread. Beat eggs, milk and mustard. Pour over sandwiches. Mix flakes in butter; sprinkle on top. Soak overnight or for about 8 to 10 hours. Bake for 1 hour at 350°.
Cream butter and sugar. Add eggs, one at a time. Add milk, then add flour a little at a time, until mixed. Add vanilla. Bake in 3 to 4 (8-inch) layer pans, depending on how thick you want the cake to be. Bake at 350° for 15 to 20 minutes or until lightly brown on top.
Dilute Jell-O in boiling water. Mix in mandarin oranges, frozen orange juice and crushed pineapple. Pour into 9 x 13-inch pan. Chill until firm and spread with topping.
Let cheese stand at room temperature. Mix well. Add chopped scallions (save tops), garlic and salt. Mix well. Chill at least 1 hour. Form into ball. Roll in pecans and scallion tops.