HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beans, mushrooms and soup together. Crumble onion rings on top after beans have baked.
Combine lettuce and the next 3 ingredients in a large bowl. Add Margarita Dressing; toss gently. Serve immediately.
Combine eggs, sugar and salt. Slowly add milk and vanilla. Pour into custard cups or a dish. Bake in 325° oven until knife comes out clean, about 30 to 40 minutes.
Rinse the red beans and pick out any bad ones. Cover with the water and set on medium heat. Add the ham bone and sausage. As this cooks, add onions, bell pepper, celery, shallots and seasonings. Lower the heat to a simmer after the beans come to a boil. Simmer for several hours.
Beat eggs and sugar; stir in vinegar and cook in a double boiler until it thickens. In a large bowl, combine the remaining ingredients. Mix with first mixture. Cover and refrigerate. Serve tomorrow.
You can make a regular pie crust or purchase graham cracker pie crust ready made. Cream butter and sugar, then add eggs, flour and vanilla. Blend until smooth. Bake at 400° for 10 minutes to set the pie, then bake at 350° until solid.
Melt butter in a skillet and stir in brown sugar until melted. Place sliced bananas in the skillet and stir until covered with the mixture of butter and brown sugar. Remove the skillet from flame and add dark rum. Light the mixture and let the flame go out. Place one scoop of vanilla ice cream in a bowl and arrange banana halves around it. Drizzle hot sauce over the ice cream and serve immediately! Serves 2.
Stir together first 5 ingredients until well blended. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 55 minutes or until a knife cuts clean. Serves 8. Calories per serving: 517.
Brown pork in hot oil. Season. Add bouillon; simmer, covered, for 30 minutes. Add vegetables and pineapple to mixture. Cook, stirring frequently, for 10 minutes. Blend next 5 ingredients and add to mixture. Serve on rice. Serves 4.
Mix all together; stir for as long as your arm can stand it. Bake at 400° for about 30 minutes.
Cut the sirloin into 1 x 1/8-inch strips and cook in the butter until brown. Add minced onion and stir. Heat 5 minutes. Put in a casserole. Melt 1 tablespoon butter in saucepan. Blend in flour, hot water, bouillon cubes, Tabasco sauce, salt, pepper, mustard, Worcestershire sauce and catsup. Cook until thickened. Beat in 1/2 cup sour cream. Pour over meat and bake 45 minutes in a 350° oven. Serve over cooked noodles.
Preheat oven at 350°. Thin cutlets if they are very thick. Grease the bottom of a 9 x 13-inch baking dish a little. Put a layer of cutlets, layer of Swiss cheese, then spread the cream of mushroom soup on top of the cheese and lastly, cover with stuffing mix. Bake for about 30 to 40 minutes (depending on the thickness of cutlets) and stuffing mix is golden brown.
Reserve 8 whole chiles. Chop remaining whole chiles. Combine chopped whole chiles, drained chopped chiles and next 3 ingredients. Stir well. Cover and chill thoroughly.
In a large kettle or Dutch oven, saute onions and green pepper in oil until tender. Add beef, stirring lightly to break up. Cover. Simmer about 30 minutes or until meat loses color. Add tomatoes and next five ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Add kidney beans. Simmer an additional 15 minutes. Makes 10 to 12 servings.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon. In separate bowl, stir flour, baking powder, ginger, cinnamon, nutmeg and salt. Fold this into pumpkin mix. Spread in greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake. Cool and unroll, then frost and re-roll. Chill and slice. Frosting is made by mixing powdered sugar, cream cheese, butter/margarine and vanilla.
Cut avocados lengthwise into fourths. Remove pits and peel. Place avocados, water and milk in blender container. Cover and blend until smooth. Stir in remaining ingredients. Refrigerate until chilled. Garnish each serving with lemon slices.
Mash banana and soda with fork. Put butter and sugar in bowl and cream together. Add egg, milk, flour, baking powder and banana. Bake for 30 minutes in 350° oven.
Make eggs. Let set up in refrigerator. Melt chocolate and dip eggs. Place on wax paper and return to refrigerator. Store in refrigerator.
Saute onion in butter. Boil carrots 5 minutes in half cup of water. Drain carrots, then place in buttered casserole with sauteed onion. Mix in cheese cubes. Top with crushed potato chips. Bake at 350° for 30 minutes.
Combine rhubarb, water, 1 cup sugar and 1 tablespoon flour in saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour into 2-quart casserole or glass cake pan. Measure 1 cup flour, remaining sugar, wheat germ, baking powder and salt in mixing bowl. Stir well to blend. Add milk, shortening, egg and lemon juice. Beat 2 minutes with electric mixer on medium speed. Drop by tablespoons onto rhubarb sauce in casserole. Combine 2 tablespoons sugar and lemon rind. Sprinkle on dough. Bake in preheated oven (375°) for 30 to 35 minutes. Serve warm with whipped cream or ice cream, if desired. Yield: 6 to 8 servings.
Preheat oven to 350°. Brown meat; drain. Stir in other ingredients. Bake in a 2-quart casserole for 30 minutes. If desired, shredded Velveeta cheese or American can be sprinkled on top and casserole returned to oven just long enough to melt cheese. Serves 6 to 8.
Cook fryer and debone. Cook spaghetti. Melt 1/2 stick oleo; saute bell pepper. Add flour; mix. Add milk. Cook until just getting thick. Add cheese (save handful to sprinkle on top). Add cream of chicken soup, cream of mushroom soup, mushrooms, pimento, soy sauce and garlic salt; mix. Add spaghetti; fold in chicken. Sprinkle cheese on top and bake about 30 minutes at 350°. Can save baking until the next day. Also, freezes well.
Add all ingredients but potatoes in a large pot. Cook on medium-high heat for 1 hour. Stir frequently. Add more water if needed. Reduce to medium-low heat for 1 1/2 hours. Add potatoes. Stir occasionally. Ready in 15 more minutes.
Saute onions in butter in a large saucepan. Stir in flour and spices. Add corn, salsa, broth and pimentos. Bring to boil; remove from heat. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl, stirring until well blended. Return cream cheese mixture to saucepan; stir in milk until well blended. Cook until thoroughly heated; do not boil. Top each serving with parsley. Serve. Makes 6 to 8 servings.
Combine sugar, eggs, margarine and vanilla. Mix well. Mix soda and boiling water; mix. Add dry ingredients, then the chopped raisins. Refrigerate an hour or two. Drop by spoons on a lightly greased sheet, then press lightly with a glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Spoon sherbet in bowl. Let soften a little. Add liquid. Add more sherbet and liquid as needed.
Mix all ingredients. Let the mixture stand for 1 hour at room temperature, then refrigerate.
Halve the fruit, scoop out the pulp and chop roughly. Tie the pips (seeds) in muslin loosely. Shred peel finely or coarsely as required. Put peel, pulp and pips into a large China bowl, cover with 10 cups of water and leave overnight.
Heat oil in heavy, large saucepan or Dutch oven over medium-low heat. Add bell pepper, onion, carrot and garlic. Saute until tender, about 12 minutes. Add chili powder and cumin; stir to blend. Increase heat to medium-high and add turkey. Break up with spoon and saute until turkey is no longer pink, about three minutes. Add beans, broth and tomato paste and bring to a boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about one hour. Season with salt and pepper. (Can be prepared a day ahead. Cover and chill. Reheat over medium heat before serving.)
Combine all of the ingredients except the pecans. Cook the mixture over a low heat until it is dissolved. Allow the mixture to come to a soft boil. Add the pecans and cook slowly until the candy reaches the soft-ball stage in a testing cup. Remove from heat. Beat until the mixture thickens. Drop by spoonfuls onto a piece of waxed paper to cool. Yield: 3 dozen.
Cook vegetables and drain. In saucepan, melt butter; saute onion and mushrooms until tender. Stir in flour, salt and sage.
Heat enchilada sauce with one can water. Fry tortillas quickly on each side and dip in sauce. Fill with ground beef, olives, onion and cheese. Roll and place in large Pyrex baking pan. Pour remaining sauce over enchiladas. Cover generously with cheese. Bake approximately 1/2 hour at 350°, or until bubbly.
Cook until mixture coats spoon the eggs, brown sugar and milk. Add vanilla, raisins and pecans. Cool mixture and pour into shallow container. Freezer.
Combine all the ingredients in a 1-gallon pitcher or jug. Fill with water to make a full gallon. Shake or stir well. Yields 1 gallon.
Beat eggs. Combine with other ingredients; let stand overnight. Bake 45 minutes at 350°. Serves 8.
Mix soft; do not handle much. Drop by spoonfuls on cookie sheet, then press down with glass dipped in sugar.
Cook carrots in salt water until done (about 10 minutes). Drain and let cool. Put carrots, onion and bell pepper in a 1 1/2-quart glass or plastic bowl. Mix sugar, vinegar, oil and mustard together. Pour over carrots, onion and pepper. Add tomato soup for thicker and tangier taste. Cover and let stand in refrigerator for several hours before serving. Will keep good in refrigerator for several days. Good with meats.
Pour cherries in a 9 x 13-inch pan. Sprinkle cake mix over cherries. Spread soft butter over cake mix (pats). Top with almonds. Bake 1 hour at 350°.
Mix thoroughly sugar and cornstarch; stir in half and half and margarine. Cook until thickened, stirring constantly. Add vanilla. Cook slightly. Pour into shell. Drizzle 1 teaspoon butter over top and sprinkle cinnamon. Place on bottom rack of oven on broil until bubbly.
Brown hamburger meat and chopped onions. Add remaining ingredients. Let all simmer until warmed through out.
Measure sifted flour. Add 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar, salt and flavorings in large bowl. Beat at high speed of mixer until moist soft peaks form. Add rest of sugar in 4 additions, beating until blended after each addition. Sift in flour mixture in 4 additions, folding in with large spoon. Turn bowl often. Pour into ungreased 10-inch tube pan. Bake at 375° for 35 to 40 minutes. Cool upside down on rack. Loosen from sides and remove.
Mix Jell-O with boiling water. Add vinegar, sugar and salt. Add cabbage, carrots, celery and pimento. You could stop there, but I add pecans, onion and mustard as well. Mix everything well; place in square baking dish and chill thoroughly before serving. It's a filling salad; you will find that servings ought not to be overly large. Serves 8 to 9; keeps well in refrigerator for leftover use.
Season cubed steak or cubed venison with salt, onion powder, garlic powder and pepper. Season flour with onion powder and pepper. Coat steak with flour and fry in oil until brown on both sides. Drain on paper towel. Pour out oil and make gravy. Add water to 3 to 4 tablespoons of flour to make 2 cups. Whip this with a whisk as you slowly add the water to keep lumps from forming. Loosen browned flour in pan with a fork. Leave the browned flour in the pan; it is good in the gravy. Add the flour and water mixture and cook, stirring constantly until it reaches a full rolling boil. Add the steak the the gravy and simmer for a few minutes to finish cooking the steak. Stir this often as it will stick to the bottom of the pan. Serve over white or brown rice. I sometimes combine white and brown rice as I cook it. We like the taste of just a little brown rice. (It is best to use a Dutch oven for the steak as it makes a pretty full pot.)
Wash and scrape carrots; cut in diagonal slices. Cook, covered in small amount of water until tender. Stir in sugar and butter; cook until carrots are coated. Serves 8 to 10.
Peel and crush bananas. Add 2 tablespoons of sugar, nutmeg and lime juice and mix. Place in buttered baking dish and cover with bread crumbs. Beat eggs and remaining sugar until smooth. Heat milk and add to egg mixture. Pour over banana mixture and bake in 325° oven until custard is set.
Do not drain pineapple. Wash cranberries; pick out stems and any soft berries. Cut orange or oranges into quarters; remove large membranes and seeds. Put cranberries and orange through food grinder, using a coarse blade, or use food processor. Combine remaining ingredients; mix thoroughly. Let stand at least 6 hours before serving. Keep in refrigerator for 2 to 3 weeks. Makes about 2 quarts.
Brown beef or turkey; set aside. Brown bacon and onion. Mix drained beans, bacon and beef. Blend seasonings and add. Bake at
Dissolve jello in boiling water. Add pineapple. Place in refrigerator for several hours, until completely congealed.
Measure the first 4 ingredients. Pour these dry ingredients together and sift the mixture six times. In a mixing bowl put the melted butter, water or milk and flavoring. Add 1/4 tsp. salt and cream of tarter to the egg whites and beat mixture until stiff. Sift dry ingredients into the butter mixture and beat until well blended, then fold the beaten egg whites into the flour and butter mixture. Turn into three greased pans measuring 7-inch or into two 9-inch pans. Bake at 375° for 30-35 minutes.
Place cleaned beans in large saucepan. Add enough water to cover beans 2 inches. Boil for 5 minutes; remove from heat. Cover; let stand 1 hour. Drain. Heat oil in large saucepan. Add celery, carrots, onion, garlic and ham. Cook, stirring frequently, for 5 minutes. Add beans, chicken broth and pepper. Simmer, covered, for 1 hour, or until beans are tender. With slotted spoon, remove 1 cup beans to bowl and mash with a potato masher. Return beans to saucepan. Add kale; simmer for 10 minutes, or until kale is done. Cook pasta; drain. Stir into soup. If you like, serve with grated Parmesan cheese.
Combine butter, honey, mustard and spices in shallow pan. Roll chicken in mixture. Arrange in single layer. Bake 1 hour at 375°.
Boil and drain zucchini. Mix with soup. Add milk. Add onion and butter. Put in a greased baking dish with a layer of mixture, then layers of croutons, ending with croutons on top. Bake at 350° for 25 minutes.
Boil and cut up potatoes. Add grated or chopped eggs. In separate bowl, make sauce of vinegar, mustard, mayonnaise and sugar and mix into potatoes/eggs. Add onion and celery, salt and pepper to taste.
Combine sugars, margarine and oil; beat well. Add eggs and beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten slightly with fork. Bake at 375° for 10 to 12 minutes. (May press flat with glass dipped in sugar.) Yield: 6 dozen.
Chop spinach; add to stock and press through sieve. Heat in a double boiler; add stock and milk which have been thoroughly heated. Add butter. Blend all together. Add a little whipped cream before serving. Serve hot.
Beat cream cheese, eggs, 2/3 cup sugar and almond very thoroughly to be smooth, thick and lemon color; use mixer. Pour into greased (short) 9-inch glass pie plate. Bake at 350° for 25 minutes. Use toothpick to test if done. Cool 25 minutes.
Combine first 5 ingredients in pot and let boil, then let stand 10 minutes. Now, mix remaining ingredients and let stand.
Dust beef with seasonings and flour. Heat oil in a heavy oven-proof bag. Brown meat; then remove. Brown onions and garlic lightly in pan. Replace meat on top of onions. Add remaining ingredients. Cover and bake at 350° until meat is tender, about 2 1/2 hours. When roast is done, remove parsley, celery tops and bay leaf. Serve with pan gravy. Makes 10 servings.
Mix all these ingredients together and pour into a deep, unbaked pie crust. Bake at 325° for 1 hour or until pie is golden brown.
Beat all ingredients with hand mixer about 2 minutes until smooth. Put in a greased 10-inch pie dish. Bake 50 to 55 minutes at 350°. It makes its own crust.
Measure water into bowl. Sprinkle in yeast and stir to dissolve. Add brown sugar, salt and oil. Add 3 cups of the flour, beating until smooth and bubbly. Add raisins, mix well. Gradually add, while beating, the remaining flour. Beat until mixed. Place on lightly floured board and knead until smooth and velvety (about 10 minutes). Place in greased bowl and brush top with oil. Cover, let rise until double, 1 hour.
Melt butter in 3-quart saucepan. Add minced onion and cook at 250° for 3 to 5 minutes. Add cubed potatoes, 1/2 cup water and salt. Cover and cook 30 minutes at 212°. Add milk and celery salt, allowing to heat through 10 minutes. Serves 6 to 8.
Mix lemon Jell-O with boiled pineapple juice. Put in refrigerator. When it begins to gel, add other ingredients in order given. Allow mixture to set until firm.
Mix all ingredients together in a large kettle and bring to a boil. Reduce heat and simmer for 20 minutes. Serve warm.
Mix ingredients well. Pour in a 13 x 9-inch pan. Cover and bake at 350° for 1 hour.
Pinch each biscuit into 3 parts and drop into heated pan of	shortening (preferably butter Crisco), until golden brown. Drain.
Cream shortening and sugar. Add eggs and beat well. Add 1/2 dry ingredients, sifted. Add mincemeat and water. Mix well. Add nuts and remaining dry ingredients. Mix well. Drop from teaspoons onto greased cookie sheets. Make at 350° for 10 to 15 minutes. Makes 4 dozen.
Mix 1 package Ritz crackers with 1 stick of melted margarine. Put in bottom of large casserole pan. Alternate layers of broccoli and cheese over crumbs. Mix together the other package of crackers with remaining stick of melted margarine. Put over top of broccoli and cheese. Bake at 350° for about 25 minutes or until cheese bubbles.
Preheat oven to 325°. Cut round steak into serving size pieces. Sprinkle with salt and pepper. Dredge in flour and pound to tenderize. Heat oil in a large skillet (ovenproof). Saute celery, carrots, bell pepper, onions and garlic until tender-crisp. Remove from skillet. Add tenderized steak pieces and brown well, a few pieces at a time. Return vegetables and all steak pieces to skillet. Mix basil, Kitchen Bouquet, water and tomatoes. Add to skillet. Cover and bake in preheated oven for 1 1/2 to 2 hours or until tender. Serve over hot rice or noodles. Add more salt, if needed.
Mix soups, onion and chicken; mix well. Add mayonnaise. Place in large dish (well greased). Prepare stuffing according to box directions, using the 1/4 cup butter on top. Place stuffing on top of chicken mixture. Bake at 350° for 20 to 30 minutes.
In skillet, brown chops on both sides in a small amount of hot oil; season with salt and pepper. Drain off excess fat. Combine remaining ingredients; pour over chops. Cover; simmer 45 to 50 minutes or until chops are done. Remove chops to warm platter. Bring sauce to boiling and spoon over chops. Serves 4.
Bring a large pot of water to boil. Add carrots and cook 1 minute. Add cauliflower and broccoli, cooking 1 more minute. Add the green beans cooking 1 more minute. Add zucchini and cook 1 minute more. Drain well. Mix vegetables in a large bowl with peppers and onions. Pour your favorite Italian or oil and vinegar dressing over mix. Chill, stirring occasionally.
Wash beans, trim ends and remove strings. Cut into 1 1/2-inch pieces; set aside. Fry bacon until crisp in a Dutch oven. Remove bacon and set aside. Reserve 1/4 cup bacon drippings in Dutch oven. Saute onion in drippings until tender.
Combine all ingredients. Heat oven to 375°. Roll into balls, place on cookie sheet. Bake 10 to 12 minutes.
Sift together flour, baking powder, salt and milk; set aside. Blend together shortening and sugar. Add egg; beat hard. Stir in about half of the flour mixture, then stir in bananas. Add rest of flour and mix well. Spread batter evenly into a 8 inch square or loaf pan. Bake at 350 degrees for 35 minutes. Double recipe for tube pan and bake for 50 to 55 minutes.
Mix all ingredients together; pour into unbaked pie shell. Bake at 375° for 40 minutes or until golden brown.
Cook sugar, cornstarch and 7-Up over low heat until thick. Add food coloring until color is suitable. Pour strawberries into baked pie shell. Pour mixture over strawberries. Chill well. Top with Cool Whip.
Mix sugar and flour. Add water, Pet milk and beaten egg yolks. Cook over medium heat, stirring constantly. When thick, add margarine, vanilla and raisins. Pour into baked pie shell. Egg whites may be used for meringue.
Chop apples (peel if preferred), set aside.	Combine flour, sugar, margarine and vanilla until well blended. Place apples in pan and top with flour	mixture. Sprinkle with cinnamon and bake at 350° for approximately 30 minutes.
Grease pie pan with butter and sliced apples into it to a depth of 1 to 1 1/2 inches. Mix flour, sugar, cinnamon, salt and egg thoroughly. Sprinkle mixture on apples. Melt butter or margarine and pour over crumb mixture. Bake at 375° for 35 minutes.
Cook rice. Slice up vegetables into thin strips. Scramble egg in margarine. Heat wok with a tablespoon of oil; add onion and vegetable strips. Stir until partly cooked. Add rice, soy sauce, egg and seasonings. Cook, stirring frequently. After about 6 to 7 minutes, serve.
Mix Miracle Whip and warm water; beat well. Add next 5 ingredients. Add red cake coloring and flavoring. Bake at 350° for 30 to 35 minutes.
In skillet brown onion and celery in oleo. Add undiluted mushroom soup and Cheez Whiz. Combine all ingredients and bake in casserole for 30 minute at 350°.
Dissolve baking soda into 2 cups boiling water; set aside and cool. Cream butter and sugar together; beat in eggs. Stir in rest of the ingredients, adding soda water last. Bake in muffin pan at 375° for 30 minutes. Covered batter can be kept refrigerated for up to 6 weeks.
Place all ingredients in blender; blend until smooth. Serve at once. Yield: 2 servings.
Make jello according to box directions; put in refrigerator. When jello is soft set, make Dream Whip according to package directions. Using mixer that you have made Dream Whip with mix or beat jello, then add Dream Whip and beat. Put in serving dish. Use enough marshmallows to cover top. Let set up, then serve.
First Layer: Dissolve 1 package raspberry jello and 1 box partially thawed frozen raspberries in 1 cup boiling water. Put in 9 x 13-inch pan and let stand until firm.
Scald milk, sugar and salt. Cool to lukewarm. Crumble in yeast and stir until dissolved. Add 3 cups flour and beat until perfectly smooth. Add melted shortening and the remaining flour (or enough flour to make an easily handled dough). Knead well. Place dough in greased bowl. Cover and set in warm place, free from draft. Let rise until double in bulk, about 1 hour. Shape into rolls and place in well-greased pans. Cover and let rise until light, about 45 minutes. Bake in hot oven at 425° for about 20 minutes. Makes 3 dozen rolls.
Combine berries, 1 cup sugar and 1/4 cup water. Cook until berries are soft (approximately 15 minutes). Combine cornstarch and 3 tablespoons water; add to blueberry mixture. Cook, stirring constantly, until thickened. Cool. Combine flour, margarine and pecans in bowl; mix well. Press into a 13 x 9 x 2-inch baking dish. Bake at 350° for 20 minutes. Cool.
Combine the orange and lemon gelatins. Dissolve in boiling water. Measure 1 cup. Chill until slightly thickened. Add cold water to the remaining gelatin. Add pineapple with juice and carrots. Pour into a 5 cup mold. Chill until set, but not firm. Blend the yogurt mixture into the reserved gelatin. Spoon into the mold. Chill until firm (4 hours). Unmold.
Dissolve gelatin and sugar in boiling water. Stir lemon juice, then pineapple juice and cold water. Pour over ice cubes in punch bowl. Serve in punch cups. Makes about 4 1/2-quarts.
Combine beef, rice, onion, celery, green pepper, egg, Worcestershire sauce, mustard, salt, pepper and garlic powder. Form into 1 1/2-inch balls, about 18. Place into lightly greased, shallow 2 1/2-quart casserole. Combine soup, water and catsup; bring to a boil and pour over meat balls. Cover and bake at 350° for 1 hour. Remove from oven and stir in cheese spread.