HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure water in 2-cup glass measuring cup. Gradually stir in milk; stir until dissolved. Mixture should be smooth. Microwave on High until milk is hot, approximately 1 minute. Stir in sugar until dissolved. This thickens as it cools. This makes 1 1/2 cups (the same amount as a can of Eagle Brand condensed milk).
Broil chops for 4 to 5 minutes. Turn; add margarine, Worcestershire, salt and pepper. Top with onion and pepper rings. Broil until tender. (Low in calories.)
In a large bowl, mix flour, sugar, baking soda and salt. Stir in carrots, raisins, nuts, coconut and apple. In separate bowl, beat eggs, oil and vanilla. Stir into flour mixture until batter is combined. Spoon into well-greased muffin cups. Bake at 350° for 15 to 20 minutes. Makes 14 muffins.
Drain cooked beans; add 1 can of mushroom soup. Mix in pepper and milk. Top with Durkee fried onion rings. Bake at 350° for 30 minutes.
Dissolve gelatin and salt in boiling water. Add pineapple and juice with lemon juice. Add carrots. Pour into dish. Chill until set. Garnish, if desired.
Heat oven to 350°. Grease and flour a 9-inch tube pan. Mix together sugar, flour, cinnamon, salt and soda. In a separate bowl, combine oil, eggs, vanilla, pineapple and bananas. Fold fruit mixture into flour mixture. Do not beat. Pour into prepared pan. Bake in a preheated oven for 1 hour and 20 minutes. Cool in pan 30 minutes. No icing required.
Mix together egg, oats, onion, green pepper and salt. Add beef and pineapple. Divide mixture into 6 equal portions. Shape each portion into a 4 x 2-inch loaf. Bake, uncovered, in a 13 x 9 x 2-inch pan for 30 to 35 minutes at 350°. Top with sweet and sour or barbecue sauce.
Add salt to the first 4 ingredients and refrigerate overnight. Next morning drain and add turmeric, celery seed, curry powder, pepper and cornstarch. Place in jars. Simmer brine (sugar and vinegar) for 20 minutes and pour over relish in jars and seal.
Mix first five ingredients in 1 1/2 quart casserole dish. Melt 1/2 stick oleo in pan. Add 1/2 package Pepperidge Farm herb stuffing mix. Top casserole with cheese and crumbs. Bake at 350° for 30 minutes. After time is up, I crush about 1 cup of fried onion rings on top and bake another 5 minutes.
Brown burger and onion; drain. Brown bacon; drain and crumble. Add all ingredients into a large baking dish (mixed). Bake at 350° for 1 hour.
Add milk to mushroom soup. Heat to boiling. Add onion, salt and pepper. Arrange layers of potatoes and soup in a buttered 1 1/2-quart baking dish. Sprinkle crushed corn flakes over the top. Bake in a moderate oven at 350° for 30 to 40 minutes.
Combine soup, mayonnaise, sour cream, curry powder and lemon juice. Mix until smooth. Place asparagus or broccoli on the bottom of a buttered casserole dish. Cover with chicken and then the sauce. Sprinkle the top with the cheese, melted butter, paprika and slivered almonds. Bake at 350° for about 30 minutes.
Beat eggs, sugar and butter. Add meal and flour, then add milk, 4 tablespoons lemon rind and 1/4 cup lemon juice. Mix well and pour into 9-inch unbaked pie crust. Cook 40 to 45 minutes at 375°.
Place candy bars and milk in 2-quart casserole dish. Microwave on High for 4 minutes, stirring after 2 minutes, until mixture can be stirred smoothly. Add marshmallows; stir well. Refrigerate for 20 to 30 minutes or until thickened. Add whipped cream to cooled mixture. Pour into pie shell and freeze until firm. Top with Cool Whip when ready to serve.
Mix sugar and white syrup in saucepan. Bring to a boil and boil to hard crack stage (when drips solidify quickly). Remove from heat and quickly add anise oil and food coloring. Quickly pour into a 9 x 12-inch greased pan. Let cool slightly and cut into squares.
Cut halibut into 1 to 2-inch cubes. Bring water, salt and sugar to a boil (a good rolling boil). Put halibut into water. When it floats to top, remove and serve with lemon butter and parsley.
Combine all ingredients. Cook for 15 or 20 minutes. May be kept in jar in refrigerator.
Melt butter and saut garlic in pan on medium heat. Add olive oil and allow it to heat up. Then add potatoes to pan and cook on medium to low heat for 10 minutes, covered. Add sliced onion to pan and lower heat to low and simmer for 10 to 15 minutes, covered. Cook until potatoes and onion are tender. Onions can be added sooner depending on how much you want them to cook down. Serves 2 to 3 people.
Blend all ingredients together until a soft dough forms. Pat into a 9-inch round pan and prick with a fork every 1/2-inch. Bake at 325° for 45 minutes. Cool on a wire rack. Dredge with a dessert spoon of sugar. Cut while still warm. Enjoy.
Mix together all dry ingredients except for potato starch. Gradually add water, coconut, milk, vanilla and food coloring. Mix until there are no lumps. Pour mixture into a greased 9 x 13-inch or two 11 x 7 x 1 1/2-inch pans. Cover with foil and bake for 1 hour at 350°. Uncover and let it cool. Cut into desired pieces and roll into potato starch. Ready to eat.
Combine all ingredients. Can be served immediately. Especially good with pork roast. Yields 10 to 12 servings.
Measure flour, sugar, Crisco, salt, chocolate and sour milk in a bowl. Mix thoroughly, then add remaining ingredients. Mix together. Bake at 350° for 40 minutes.
Mix together the potatoes and egg. Soak bread in cold water; squeeze dry. Add to potato mixture; stir in other ingredients and mix well.
Mix cream cheese, 1 tablespoon milk and sugar in big bowl until smooth. Gently mix in Cool Whip. Spread on bottom until smooth.
Place a little olive oil and garlic into a 2-quart pot. After browning the garlic, add a small can of tomato sauce plus a can of fresh water. When water is heated and mixed, add cannellini beans plus a can of water. Add a small amount of salt, pepper and oregano (to taste). Be sure there is enough water in pot to brew this meal. Bring to a boil, then lower flame and simmer for 1 hour. Remove from heat, which will thicken the mixture.
Mix all and bake at 300° for 40 to 50 minutes or until done. Serve with Cool Whip.
Grind Oreo cookies in food processor and set aside. Cream together cream cheese, butter and powdered sugar until smooth. Prepare pudding as directed on package. Fold in carton of Cool Whip. Fold in cream cheese mixture.
Mix Jell-O in boiling water and let cool until springy. Add remaining ingredients.
Dredge steak in flour, sprinkle with half the salt and pepper. Heat oil for 1 minute. Add steak and brown for 6 to 7 minutes. Remove steak and place in large casserole dish. Add onion, celery and green pepper, remaining half of salt and pepper to pan and cook for about 5 minutes. Stir in garlic, broth, tomato sauce, sugar, basil, thyme, oregano, bay leaf and red pepper; bring to a boil. Pour contents over steak, transferring to preheated 350° oven for 1 1/2 to 2 hours. Last half hour make dumplings and place on top of casserole to cook. Serves 6.
Slice green tomatoes into 1/4-inch slices. Beat eggs in a bowl and add salt and pepper to the beaten eggs. Dip the sliced green tomatoes in the egg mixture, then douse in flour. Melt butter or margarine in skillet and fry the tomatoes until golden brown on one side, then flip and fry the other side until golden brown. May be substituted for a meat or used for breakfast.
Mix margarine and marshmallows over low heat until marshmallows melt. Pour this over mixture of popcorn, nuts and M&M's. Press into greased tube cake pan. Wait at least 1 hour before cutting. Better to leave overnight.
Place shortening in mixing bowl. Set in a warm place to soften. Sift the flour and sugar into the bowl with the shortening. Add eggs, milk and vanilla; beat vigorously until smooth. Bake in a square pan at 350° until done.
Spray dish with Pam. Put spaghetti, hamburger, sauce, mushrooms and shredded cheese in layers. Bake in 400° oven until cheese melts.
Mix fruit and pudding. Let set in refrigerator. Before serving, slice bananas into mixture.
Dissolve gelatin in 2 cups boiling water. Stir in cranberry sauce, undrained pineapple and Burgundy. Chill until partially set. Stir in nuts. Pour into 6-cup mold. Chill until firm. Unmold onto serving dish.
Mix well. Will keep in a jar in refrigerator for quite a while. Spread on Pepperidge Farm party bread and place under broiler a few minutes.
Roll out crescent rolls flat on a cookie sheet or pizza pan. Bake per instructions. Cool.
Mix all. Pour in a partly baked pie shell. Sprinkle with few pecans. Bake at 350° for 45 minutes or until done.
Pour boiling water over raisins and set aside. Beat eggs, oil, sugar, vanilla and beans until broken up. Can use blender. Add flour and remaining ingredients, including raisins and water; mix well. Pour batter into well-greased and floured bread loaf pan. If small pans, makes 3. If large pans, makes 2. Bake at 325° for 50 to 60 minutes.
Combine all ingredients, except 1/4 cup oleo. Stir well and put in a greased 9 x 13-inch dish or pan. Crush corn flakes and stir in remaining oleo; sprinkle on top. Bake at 350° for 50 minutes.
Cream butter and sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together; add alternately with milk and vanilla. Bake in a greased and floured loaf pan (9 1/2 x 5 1/2-inch) at 325° for 1 1/2 hours. Cool pan 5 minutes; turn out on rack until cold.
Cook onions in oleo until onions are transparent. Combine with soup and sour cream. Put in a casserole dish and top with stuffing mix. Bake at 350 degrees until browned.
Blend everything together except 1 cup of walnuts. Chill for 2 hours and form into ball. Roll into other cup of walnuts. Chill.
Mix flour, butter and pecans into a ball and press into a baking dish. Bake 15 minutes at 350°. Cool completely. Cream sugar and cream cheese. Fold in 1/2 of Cool Whip and put on top of crust. Beat pudding and milk until thick. Put on top of cream cheese mixture. Top with remaining Cool Whip.
Grease a tube pan. Combine butter, sugar, eggs and vanilla. Beat 2 minutes at medium speed. Sift together the flour, baking powder, baking soda and salt. Mix into butter mixture alternating with the sour cream. Mix together the brown sugar, nuts and cinnamon. Spread half of the batter in the pan. Sprinkle with half of the nut filling. Repeat. Bake at 350° for 60 minutes.
In skillet, combine dates, coconut, sugar, butter, egg and salt. Cook and stir over medium-low heat until mixture thickens and bubbles, 5 to 10 minutes. Remove from heat. Stir in cereal, nuts and vanilla. Cool 10 minutes. For each cookie, use about 1 tablespoon date mixture. Form into a ball. Keep fingers moist. Makes 2 1/2 dozen.
Blend the sugar, cornstarch and salt. Add the egg yolks and blend well. Add the milk slowly and mix. Cook slowly until it thickens and the last thing, add the butter and vanilla. Whip until cool. Turn into baked shell and top with meringue.
Melt margarine in a frying pan. Add onion, green pepper, soup and milk. Heat almost until boiling. Remove bones and skin from salmon. Break into small chunks. Place salmon in small greased casserole dish. Bake until done. Pour mixture over salmon. Cover with bread crumbs. Bake in 400° oven for 20 minutes.
Simmer chicken broth and add salt. Peel potatoes and cut into eighths. Add potatoes, onion and leeks to broth. Cover and simmer 20 minutes. Mash potatoes into the broth. Add chervil, parsley and whipping cream. Simmer 5 more minutes. Add butter and serve hot. Serves 6.
Put cooked egg yolks through a sieve and mix with raw egg yolks. Cream sugar and butter together. Add to egg yolk mixture and beat with mixer until well blended. Add flour and mix well. Form into small balls; dip in raw egg whites and roll in sugar. Bake at 375° for 10 to 12 minutes or until golden brown.
Mix ingredients as given. Take spoonful and shape into patty. Place on cookie sheet and refrigerate for 30 minutes. Keep refrigerated.
Set Jell-O with 1 1/2 cups hot water. Let set overnight. Then cut the red and green into 1/2-inch cubes. Heat 1 cup pineapple juice with 1/4 cup sugar (do not boil) and pour over the lemon Jell-O that is already set. Mix well, then set in refrigerator until the consistency of unbeaten egg white (about 1 hour).
Mix cream cheese, eggs, sugar and vanilla with mixer until smooth and creamy. Slice 1 package cookie dough 1/4-inch slices. Layer on bottom of 9 x 13-inch pan (glass). Pour cheese mixture over cookie layer. Top with other package cookie dough, sliced 1/4-inch thick. Bake at 350° for 35 to 50 minutes.
Mix ingredients all together. Pour in 1 1/2-quart baking dish. Bake 1 hour in preheated 350° oven.
Scrape the Camembert lightly if it is very ripe. Place in a medium bowl; cover with wine and let stand for 24 hours at room temperature. Drain off wine, reserving one tablespoon. In bowl, combine cheese and butter; mash to a smooth paste. Add reserved wine and chopped pistachios; blend thoroughly. Chill mixture and reshape like the original cheese. Coat with ground pistachios. Chill.
Boil or steam beans for 10 minutes. Rinse with cold water to stop cooking action and drain. Return to pan and add rest of ingredients. Toss to blend ingredients. Serve warm.
Melt chocolate chips, peanut butter and oleo. Pour over cereal and mix. Add powdered sugar; mix well. Put in airtight container.
In a greased casserole dish, put half of the crushed crackers. Put half of the peas on top. Add 1/2 of the soup and top with half of the cheese. Repeat layers. Bake at 350° for 20 to 30 minutes.
Mix by hand. Stir cream cheese until soft. Add coloring and flavoring. Gradually add sugar. Knead until consistency is like pie dough. (For firmer mix, add more sugar.) Roll into marble sized balls. Dip one side in granulated sugar. Place sugar side down into mold, pressing firmly from edge to center. Scrape off excess. Unmold at once onto wax paper. Makes about 24 to 36 pieces.
Form meat, onion, breadcrumbs, salt and pepper into balls. Cook in frying pan or bake at 350° for 15 minutes (or until brown through). Transfer to large saucepan. Add soup and nutmeg. Cook over low heat until sauce is hot. (If a thinner sauce is desired, add milk to dilute.)
In mixing bowl, pour water over Crisco, salt and sugar. In cup empty yeast, 1 tablespoon sugar plus 3 tablespoons warm water. Let yeast rise until double in size. Add egg to Crisco mixture and stir in yeast mixture. Stir in flour, making a soft dough. Put lid over bowl and set in refrigerator several hours or overnight. Roll out and cut. Put on greased pan and let rise for 1 1/2 to 2 hours. Bake until brown. Butter and eat.
Chop cranberries and add sugar. Chill 2 hours. Add marshmallows, pineapple and nuts. Fold Cool Whip into mixture. Refrigerate or freeze.
Mix dry ingredients; add to beaten eggs, vanilla and fruit cocktail. Stir by hand. Pour into greased and floured long baking pan. Sprinkle lightly with brown sugar, chopped pecans and coconut. Bake for 1 hour at 325°.
Mix first 4 ingredients thoroughly. Stir in soda dissolved in hot water. Sift together and stir in remaining ingredients. Chill dough.
Cream Crisco, sugar and eggs. Make paste of cocoa and cake coloring, add to above mixture.
Put cheese and butter in blender on high speed until smooth. Add flour and cayenne on low speed until blended. Wrap each olive with cheese mixture. Bake at 400° for 15 minutes.
Heat oven to 350°. Grease oblong 13x9x2-inch dish. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes. Cut into slices, about 2x1-inch. Makes 4 dozen.
Snap a box of thin spaghetti noodles in half. Place noodles in a large pot. Pour enough hot water over noodles to submerge. Let the noodles get loose. Sprinkle the oregano, all-seasoning and Molly McButter over noodles, stirring gently. Add the hot water to the pot; put on stove. Bring to a boil; boil for 5 to 7 minutes.
Heat rolls according to package directions; cut into halves, lengthwise. In skillet, cook sausage until lightly browned. Pour off excess fat. Add onion, tomato paste, water and seasonings. Simmer for 10 minutes. Spoon mixture over bottom half of roll; top with slices of cheese. Replace top of roll. Place in a 350° oven until cheese melts, about 10 minutes. Sprinkle with oregano. Makes 2 to 4 sandwiches.
Brown bacon, sausage and beef in large pot. Remove meat and in same pan, saute onion, green pepper and garlic. Return meat to pot and add all other ingredients. Use low heat. Stir often. Cook 1 1/2 to 2 hours.
Beat cream cheese until fluffy. Add milk and blend. Stir in ReaLemon juice and vanilla. Pour into crust. Chill 3 hours. Top with cherries.
Mix sugar and flour. Add remaining ingredients. Cook over medium heat. Stir constantly until boiling.
Beat eggs. Mix in syrup and sugar. Whip until sugar is dissolved. Add flour, butter and vanilla. Mix thoroughly. Fold in pecans and chocolate chips. Pour into pie shell. Bake at 350° for 45 minutes.
Mix cornstarch and sugar. Add lemon juice from the two lemons. Add beaten egg yolks. Boil lemon rind in 1 1/4 cups water; remove rind from water. Add to the cornstarch mixture. Cook in double boiler. Put in baked crust. Beat egg whites with 5 tablespoons sugar. Spread over pie and brown.
Cook noodles according to package directions. Drain and combine with all other ingredients in 9 x 12-inch baking dish. Bake at 450° for 30 minutes. (Before baking, sprinkle bread crumbs on top if desired.)
Defrost and drain raspberries, saving syrup. Add water to syrup to make 2 cups. Heat water/syrup mixture to boiling and add raspberry Jell-O (2) to dissolve. Add sherbet and stir until melted. Set aside 1/2 cup raspberries, add remaining raspberries to hot Jell-O mixture. Pour into oiled 2-quart jello mold. Chill overnight. Add the 1/2 cup raspberries and nuts to Cool Whip and serve separate as topping.
Combine pudding mix and milk. Mix well. Fold in whipped topping and beat 2 minutes at medium speed. Butter a 9 x 13-inch Pyrex dish. Place a layer of whole graham crackers in dish. Spread 1/2 pudding mix over crackers. Add another layer of crackers. Top with remaining pudding.
Heat butter and oil in large heavy skillet. Add onion and garlic; saute until transparent. Stir in shrimp, broth, salad dressing, wine, basil, oregano, salt, pepper and cayenne pepper.
Place all ingredients in a Brown-in-Bag and bake at 350° for 45 minutes.
Slice the chicken into 1 1/2-inch long slices. Mix with the salt. Saute in oil on high until chicken is crispy. Add pepper, ginger, cooking wine, orange skins, sugar and soy sauce. Cook over high heat until all the juice is gone. Add spring onion and sesame oil. Stir and take off the heat. It is ready to serve.
Set aside 1 tablespoon of flour for kneading dough. Combine flour, baking powder, baking soda and salt in mixing bowl. Blend well. Add shortening and cut it in with pastry blender. Add buttermilk powder and blend well with fingers. Add cheese and uncooked sausage; blend thoroughly. Shape into 1-inch balls. Arrange on baking sheet. Freeze or bake at 425° for 15 to 20 minutes. Makes about 5 dozen. Great with soup or otherwise light meal. Homemade Lean Sausage may be substituted with store brands.
In large kettle or Dutch oven, cook celery and onion in margarine until tender. Stir in flour until smooth. Gradually add water, then bouillon, pepper and vegetables. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.
Soften cream cheese and spread on pizza pan. Cover with cocktail sauce. Top with Mozzarella cheese. Top with shrimp. Layer next 4 ingredients. Sprinkle with Parmesan cheese and paprika. Serve with crackers.
Prepare stuffing. Combine meat and milk; divide into 5 patties. Pat each patty into a 6-inch circle. Put 1/4 cup stuffing in center of each circle; draw meat over stuffing and seal. Place in a 1 1/2-quart casserole dish. Combine remaining ingredients; pour over meat. Bake, uncovered, at 350° for 45 minutes. Makes 5 servings.
Cream sugar and shortening together until light and fluffy. Add eggs, one at a time, beating well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-greased and floured "jumbo" fluted mold or a 12-cup Bundt pan. Bake at 325° for 1 1/2 hours.
Mix together, margarine, brown sugar and eggs. Beat in water and vanilla. Sift together dry ingredients and add to mixture. Fold in coconut and nuts. Chill one hour or overnight.
In a heavy saucepan or double boiler, combine caramels and 1/2 cup evaporated milk. Cook over very low heat, stirring constantly until caramels are melted. Set aside. Grease and flour a 9 x 13-inch baking pan.
Brown ground beef; add onion while browning (like Sloppy Joes). Add pizza sauce. Heat thoroughly. Put on hamburger buns. Put slice of Mozzarella cheese on top. Heat in oven at 300° until cheese melts.
Cream together oleo and sugar. If pineapple is sweetened, use only 3/4 cup of sugar. Add eggs, one at a time, and beat after each one. Fold in bread, cubed and pineapple. Bake at 350° for 1 hour.
Soften cream cheese. Blend cream cheese, sugar and vanilla at medium speed until smooth. Add eggs; mix thoroughly.
Brown ground beef. While beef is browning, cut cheeses into squares. Melt cheese with Ro-Tel tomatoes in crock-pot. Add taco seasoning, garlic powder and 1 1/2 cups water to beef. Simmer until water is almost gone. Add to cheese and Ro-Tel tomatoes. Serve as dip over tortilla chips.
Brown onion and garlic in oil until soft. Brown hamburg and drain. Place meat, onion and garlic in saucepot. Add the tomatoes and 1/2 can of water. Add spices and sugar. Add kidney beans 1/2 hour before serving. Let simmer an hour. Top with Monterey Jack cheese.
Mix and roll into small balls. Bake on cookie sheet at 400° for 15 to 20 minutes. Serve with cheese sauce. Melt Velveeta cheese and add 1 can of tomatoes and green chilies. Use this as a dip or spoon over sausage balls.
Mix all ingredients, except beef, and pour over beef. Refrigerate for 12 to 48 hours. Grill as preferred.
Combine first 8 ingredients. Mix. Combine remaining ingredients and mix until sugar is dissolved. Pour liquid mixture over vegetables. Chill 24 hours. Makes a large amount.
Pour pie filling in oblong cake pan. Pour pineapple on top of pie filling. Sprinkle box of cake mix on pineapple. Cut up oleo on top of cake mix. Bake in 350° oven until brown.
Poke hole in tube one inch from end. Stretch foil over end farthest from hole. Rubber band or tape lightly. Hum into your kazoo. The children may decorate with stickers or markers.
Brown ground beef, onion and pepper; drain. Beat eggs. Add other ingredients, along with ground beef mixture. Pour in unbaked pie shell; bake at 350° for 35 to 45 minutes.
In a large saucepan in 1-inch boiling water, steam cabbage 8 minutes. Drain. Arrange cabbage in shallow baking dish. Melt butter. Saute onion until tender. Stir in flour. Cook 1 minute. Remove from heat and gradually add milk, stirring constantly, until mixture thickens and add cheese until melted. Pour over cabbage. Put bread crumbs on top and bake at 350° for 25 minutes.
Boil water, sugar and corn syrup hard for one minute. Remove from heat. Add marshmallows, stirring until melted. Add pecans. Mix well. Spoon out onto waxed paper.
In bowl, stir together the mayonnaise, relish and mustard. Add tuna, cheese, celery and onions; stir until well combined. Spread tuna mixture evenly over bottom halves of rolls. Top with remaining roll halves. Makes 4 servings.
Mix together. Press into bottom of 9 x 12-inch pan or dish. Bake at 300° for 20 minutes. Cool.
Cream together the margarine and sugar until creamy and sugar is dissolved. Add flour, then add 1 egg at a time, mixing well after each egg. Add milk, vanilla and vinegar. Pour into pie shell. Bake for 1 hour at 350° (preheat oven).
Melt margarine and marshmallows. Remove from heat and add Rice Krispies. Spread into well-greased 9 x 13-inch cake pan. Cool and eat.
Roll up into a loaf style and bake at 350° on a cookie sheet until golden brown. Cool about 15 minutes, then slice and eat. You can make up loaves ahead of time and freeze them after they are cooked. When ready to eat, thaw and warm in microwave.