HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients; boil 1 minute. Cool. In frying pan, melt margarine; add almonds, sesame seed and noodles. Stir constantly until evenly browned; cool. Chop cabbage and onions; mix well. Add almond mixture; mix well. Just before serving, toss with sugar vinegar mixture.
Mix all ingredients together in a bowl. Pour into unbaked pie shell. Bake in a preheated 350° oven for 25 minutes or until the surface is golden brown. The pie will firm up as it cools. Chill until firm. Serves 6.
Bring cherries and sugar to boil. Add cherry jello. Dissolve gelatin in 1/2 cup cold water and mix all ingredients together and chill.
Bring cider and water to boil in small saucepan. Dissolve gelatin completely in boiling liquid in large bowl. Stir in cranberry juice. Pour into 5-cup ring mold. Refrigerate 3 hours or until firm. Remove from mold. Makes 3 1/2 cups or 6 to 8 servings.
Mix cake mix per directions on package in large pan (11 x 14-inch or 14 x 14-inch). Melt oleo in pan. Cover with pecans, then coconut. Pour prepared cake mix over this. Mix cream cheese and powdered sugar. Drop on cake mix. Bake at 350° for 35 to 45 minutes.
Combine all ingredients. Reserve 1/2 cup cheese and 1/2 the onions for topping. Top casserole with remaining cheese and onions. Bake at 350° for 30 minutes.
Boil macaroni according to package instructions. Add onions in with noodles when boiling. Add desired amount of salt. Drain noodles and onions. Add soup, cheese, mayonnaise and pimento. Pour into baking dish. Bake at 350° for 25 minutes.
Butter one side of bread and layer on the bottom of a 9x13 baking dish. Cook sausage until brown; drain well. Spoon over bread slices. Sprinkle cheese on top. In a separate bowl, mix eggs, half & half and salt. Pour over bread and sausage. Cover casserole and chill overnight. Remove from refrigerator for 15 minutes before baking. Bake casserole, uncovered for 45 minutes at 350 degrees.
Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to boil. Stir in tortellini; simmer 15 minutes. Stir in green pepper. Continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls. Sprinkle with cheese. Makes 8 servings, about 9 cups of soup.
Mix flour, cheese and butter together into a dough. Drain olives. Make a patty in hand, flatten and wrap around olive. Cover completely, but thin. Place on cookie sheet and freeze. When frozen, place in plastic bag and store in freezer. They are ready to bake any time. Bake frozen. Bake on ungreased cookie sheet at 400° for 15 to 20 minutes.
Saute mushrooms in 3 tablespoons butter; add wine and cook until evaporates. Make white sauce with remaining butter, flour, tarragon and cream. Add mushrooms, chicken and salt and pepper to taste. Stack lasagne as follows, noodles, chicken sauce, cheese, with second layer topped with cheese. Bake at 350° for 40 minutes.
Sift flour and sugar together. Add eggs and flavor and mix well. Add butter and sour cream.
Beat 1 cup of sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly until mixture coats a spoon. Allow to cool. Beat egg whites until foamy. Gradually add 9 tablespoons of sugar and beat to soft peaks. Add to milk mixture. Add 1 quart of commercial eggnog for additional spices and flavor.
Grease 13 x 9-inch cake pan with butter. Spread pecans and coconut in bottom of pan. Mix German chocolate cake mix as directed on package. Pour over nuts and coconut. Mix cream cheese, 1 stick butter and powdered sugar. Spread over cake. Bake at 350° for 45 minutes.
Cook sugar and syrup until dissolved. Add peanut butter. Cook until dissolved. Pour over Cheerios. Stir. Let set until cool enough to handle, then roll into balls, then serve.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix butter, vanilla and egg. Press in pan. Bake for 25 to 30 minutes, or until light brown. Remove from oven. Immediately place chocolate candy on baked layer. Let stand until soft; spread evenly. Sprinkle with nuts. Cut into about 2 x 1-inch bars while warm. Makes 4 dozen bars.
In skillet, saute mushrooms and onions in melted butter until tender. Add bouillon; bring to a boil. Add instant rice. Remove from heat and let stand, covered, for 5 minutes. Gently fluff with fork. Serve immediately. Makes 6 servings.
Cream sugar, Crisco and buttermilk, then beaten eggs. Add flour, salt and baking powder; beat for 3 minutes. Add food coloring and vanilla flavoring. Blend well. Bake at 325° for 1 hour and 30 minutes.
Brown meat, onion, salt, pepper and garlic salt. Drain any grease. Add tomatoes, beans and soup. Break tortillas into small pieces. Layer tortillas, meat mixture and grated cheese. Layer until you end with cheese on top. Bake at 350° until hot or cheese bubbles.
Place whole peppers on an open grill over a red-hot fire. Char all sides evenly. Place in a closed paper bag for 15 minutes. Peel away the charred skin. Remove the tops and seeds. Slice into narrow strips and marinate in the olive oil and pepper for at least 30 minutes. Serve at room temperature on a bed of Italian parsley or a leaf of red lettuce.
Soften cream cheese with milk. Add dressing and ketchup. Grate onion to taste (1/2 to 1 medium onion). Blend until smooth. Serve with pretzels.
Mix ingredients and pour over wieners. Simmer in crock-pot for 3 hours.
Salt and pepper steaks to taste. May use seasoned salt, if desired. Coat steaks with flour. Place steak in skillet with hot oil. Brown. Remove from skillet until all are browned. Place onions and bell peppers into skillet and cook until tender. Add drained mushrooms. Simmer approximately 5 minutes more. Steaks may be returned to pan and allowed to simmer for 10 minutes or onions, peppers and mushrooms may be served as a side dish.
Have meats ground together twice. Soak breadcrumbs in cream 5 minutes. Cook onion in 1 tablespoon butter until tender. Mix meats, crumb mixture, onion, egg, parsley, salt, spices and a dash of pepper. Mix thoroughly until well blended. Shape into 1-inch balls. (Wet hands or chill mixture first.) In skillet, brown meatballs in 2 tablespoons butter. Remove meatballs from skillet and prepare gravy. Return meatballs to gravy. Cover; cook slowly about 30 minutes. Baste occasionally.
Stir together broccoli vegetable mix, water chestnuts and soup. Put in a 9 by 13 inch pan. Mix the cracker crumbs and butter, place next on top.	Sprinkle parmesan cheese on top. Bake at 350° for one hour.
Measure thickness of fish. In a large skillet, bring broth just to boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer gently until fish flakes easily (allow 4 to 6 minutes per 1/2-inch thickness of fish). Transfer fish to baking dish.
Fry sausage and remove from skillet. Saute onion in sausage fat. Combine all ingredients except cheese in buttered 3-quart casserole. Cover and bake at 350° until bubbly. Add grated cheese and return to oven until cheese melts.
Preheat oven at 350°. Combine Crisco, sugar and vanilla in large bowl. Beat on low speed until creamy. Combine flour, cocoa, baking soda and salt. Slowly add milk. Beat at low speed. Stir in chips. Drop dough on ungreased cookie sheet by heaping spoonfuls. Bake 6 to 9 per sheet. Bake 10 to 12 minutes. Will look moist but will firm with cooling.
Cook sugar, butter and white corn syrup for 30 minutes. Add whipping cream; cook to soft ball stage. Pour in 13 x 9-inch pan. Let set overnight. Cut in small pieces. Wrap in waxed paper and twist ends.
Cream sugar and Crisco. Add one egg at a time and beat well. Add dry ingredients along with milk and flavoring. Beat 3 or 4 minutes. Pour into well-greased tube pan. Bake 1 hour and 15 minutes at 350°.
Cream shortening and butter until smooth; add sugar, milk and vanilla. Blend on medium speed until creamy. Will cover one 9 x 13-inch cake or 2 layer cakes.
Combine orange juice, milk, water, honey and vanilla in blender; whirl until frothy, gradually adding ice. Serve at once. Garnish with orange slices and fresh mint.
Brown hamburger; drain. In large skillet, add to hamburger, chili mix, pepper and onions; simmer for 5 minutes until onions are transparent. Add tomato sauce and stewed tomatoes. Simmer for 30 minutes. Add macaroni; simmer 10 more minutes.
Fry sausage. Melt cheese into sausage. Add onion and seasonings. Stir thoroughly. Spread on party rye bread. Place on cookie sheet and freeze 24 hours. Remove from freezer and place in plastic bags. Store in freezer until ready to use. Bake 10 to 15 minutes at 400°. Serve hot. Serves 40.
Preheat oven to 350°. In a 4-quart Dutch oven or deep casserole dish, mix rice and mushroom soup. Pepper chicken and place on top of rice. Pour French onion soup over all. Cover casserole. Bake 1 hour. Serves 4.
Cut each biscuit into fourths. Cover each piece with mixture of cinnamon and sugar. Cover completely. Place 1/2 in Bundt pan. Melt oleo; pour over bottom half. Add rest of biscuits; pour rest of butter over top. Bake 1/2 hour at 350°. Let set for 5 minutes and flip pan.
Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 to 60 minutes in the refrigerator.
Butter loaf pan. Line bottom and sides with graham cracker crumbs. Mix well the evaporated milk, refrigerated overnight, with sugar. Add lemon juice and rind. Pour into pan over crust. Sprinkle more crumbs on top. Put in freezer. Slice to serve.
Mix all ingredients together in large container. Pour 1/4 c. Powdered Sugar over it and stir well. Freeze overnight. Take out right before serving.
Combine all ingredients in large bowl. Mix thoroughly and pour batter into greased pan. Bake for 1 hour at 325°. Remove from pan immediately. Pour hot glaze over cake.
Mix well and put into foil muffin cups and freeze. Makes approx. 30 cups.
Boil onions until tender. Place layers of onions, bread crumbs and butter in casserole dish. Add salt and pepper. Cover all with milk and bake at 350° for 20 to 30 minutes.
Cook carrots, water, sugar and salt together until tender. Drain. Cool. Dip carrots into butter, then into crumbs. Place on greased baking tray. Bake in a 350° oven for about 10 to 12 minutes.
Mix cake mix, egg and margarine and press into loaf pan or casserole dish. Mix with mixer, cream cheese, 2 eggs, vanilla and box of sugar until well blended. Spread over cake mixture. Bake at 350° for 1 hour. Be sure to cool before slicing.
Dissolve jello in the boiling water. Add the strawberries; break apart. Add the crushed pineapple. Chill until set in a 9 x 12-inch pan. Mix together the Cool Whip, softened cream cheese and marshmallow cream; spread on top of jello. Chill.
Wash beans. Soak overnight or parboil. Cook at 325° for 5 to 6 hours.
Heat oven to 400°. Grease pie pan. Brown beef and onions; drain. Stir in salt and pepper. Spread in pie plate. Beat eggs, milk and Bisquick until smooth, 1 minute with handbeater. Pour over beef and onions in pie plate. Bake for 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in the center comes out clean. Cool for 5 minutes.
Melt Candy Quick. Add peanut butter over double boiler. Set for 5 minutes. Mix everything else in. Put on wax paper by teaspoon. Put in refrigerator until firm, about 1/2 to 1 hour. Makes about 60.
Mix dry ingredients. Mix yeast in warm water. Melt shortening in scalded milk. Combine all ingredients; knead until smooth and glossy. Let rise 45 minutes. Knead and roll dough 1/4-inch thick. Cut into 3-inch squares. Drop into very hot 450° oil. Remove after each square has puffed up and lightly browned. Cut small hole in each and fill with honey. Serve immediately.
Bring pineapple to a boil. Add jello. Let cool. Fold in cottage cheese and Cool Whip. Chill until set.
Mix together cream cheese, mayonnaise and dressing mix; spread on baked bread. Sprinkle remaining ingredients over top of cream cheese mixture. Prepare and serve the same day.
Pour boiling water over oats; stir in oleo. Add sugars, eggs, flour, soda, cinnamon, vanilla and salt. Bake for 30 minutes at 350° in a 9 x 9-inch pan.
Cream butter and brown and white sugar. Add egg and vanilla. Beat. Sift flour, salt and soda and stir in. Stir in nuts and chocolate chips. Drop the batter from a teaspoon well apart on a greased cookie sheet. Bake in a 375° oven for about 10 minutes.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill. Serve with vegetable dippers.
Mix sugar, flour and water. Cook until thick. Add butter and raisins; pour into unbaked pie shell. Strip top. Bake at 350° until crust is done.
Combine graham crackers, flour and baking soda. Set aside. Combine melted oleo and brown sugar; stir in eggs, water and vanilla. Gradually add flour mixture. Mix well. Stir in 1 cup chocolate chips and nuts. Spread evenly in greased 13 x 9 x 2-inch pan. Bake at 350° for 16 to 18 minutes or until lightly browned. Remove from oven. Sprinkle remaining chocolate chips over warm surface. Let stand until chips soften. Spread evenly. Cool completely. Cut into bars.
Grate potatoes coarsely in medium bowl after they have been boiled in jackets and peeled. Set aside. In saucepan, over low heat, combine cheese and 1/4 cup of butter until almost melted. Remove from heat and blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into a greased casserole dish. Dot with butter and sprinkle on paprika for color. Bake in a preheated 350° oven for 30 minutes.
Place dry rice in bottom of baking dish; pour broth over. Next celery, onion, bell pepper and cream of chicken. Place chicken over top. Sprinkle onion soup mix over. Cover with foil; let bake for 2 hours or until tender. Uncover last 10 minutes so chicken can brown.
Cook in iron skillet sprayed with Pam. Saute bell pepper, onion and celery until tender. In a small amount of water, add garlic and all other ingredients. Simmer, uncovered, for 30 minutes.
Chop vegetables into small bite-size pieces. Cut tomatoes and Cheddar cheese into small cubes. Mix everything together and marinate thoroughly with a bottle of Italian dressing. Cover bowl and refrigerate. Mix vegetables a few times. Serve chilled. Great for hot summer days!
Fill a Dutch oven or very large saucepan 1/4 the way up with water. Put on stove and add onions and celery. Cook 15 minutes on medium heat. When a little soft, add bean sprouts. Cook for about 20 minutes more, then add soy sauce, a bay leaf and salt and pepper to taste. Cook for 10 minutes and add cornstarch mixed with water to thicken (4 or 5 tablespoons cornstarch and water). Serve on hamburg rolls.
Sprinkle dry dressing mix over tuna. Mix in sour cream. Serve cold with crackers.
Combine turkey, celery, apple, raisins and yogurt in medium bowl. Season with salt and pepper to taste. Place one lettuce leaf in each pita half. Fill breads with turkey mixture, dividing evenly. Makes 6 servings.
Sift together the flour, baking powder, salt, cream of tartar and sugar 3 times. Cut in the shortening until the mixture is the consistency of cornmeal. Stir in the dry milk powder. Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with spatula.
Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese and sugar on medium speed until well-blended. Add eggs, mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool. Chill. Top with fruit preserve, nut or chocolate. Be creative. Actual size is cupcake size.
Saute chopped onion in butter in a large pot until transparent. Add canned ingredients and chili seasoning. Cook on low for 10 minutes.
Dissolve Jell-O and gelatin in boiling water. Add lemon juice and salt. Let set. Partly gel. Add vegetables. Pour in mold.
Cream margarine, oil and sugar. Add and beat well, eggs, sour milk and vanilla. Stir in flour, cocoa, soda, baking powder, cinnamon and cloves. Add zucchini and nuts. Spoon into greased and floured 9 X 13 pan. Sprinkle chips on top. Bake at 325° for 40 to 45 minutes. Test with toothpick for doneness.
Step 1: In your largest bowl or Dutch oven, stir together flour, wheat flakes, sugars, coconut, pecans, rolled oats, baking soda and salt.
Dissolve gelatin in hot water. Add cranberry sauce. With fork, blend sauce with hot water. Add cup of cold water and all other ingredients. Pour into container. Refrigerate until firm. Based on 12 servings, per serving 133 calories; fat 3 grams.
Mix together beef, crumbs, onion, beaten egg, salt, pepper and 1/2 can Hunt's tomato sauce. Form into loaf; put in shallow 7 x 10-inch pan. Combine all remaining ingredients. Pour over loaf. Bake in moderate oven at 350° for 1 hour and 15 minutes. Baste occasionally. Makes 4 to 6 servings.
Heat in saucepan and stir until smooth. Dip chicken pieces in sauce. Place in baking pan. Pour remaining sauce over. Cover tightly with foil. Bake at 350° for 1 hour. Remove foil and baste with sauce. Bake about 1/2 hour more until done.
Make up one gallon of tea. Add juices and other ingredients to tea in a large pot. Simmer until hot. Keeps well in refrigerator.
Mix first 6 ingredients; pour into 12 x 9-inch greased casserole dish. Top with tidbits and margarine. Bake at 300° for 25 to 30 minutes.
Combine cracker crumbs, flour, sugar, coconut and oleo. Pat 1/2 the mixture in bottom of ungreased 13 x 9-inch pan. Spread the pie filling on top of crust; sprinkle remaining crumbs on top. Bake at 350° for 35 to 40 minutes or until coconut is browned.
Slice potatoes into 1/8-inch thickness. Pour melted butter on large cookie sheet. Add potato slices to pan, turning to coat with butter. Season and bake at 450° for 15 minutes, or until potatoes are tender (slightly browned).
Rub the roast with the tarragon and other herbs, pepper and salt. Pour vinegar over the roast. Roast in a 200° to 250° oven for 4 hours.
Beat egg whites until stiff with sugar and salt. Beat in sugar, 2 tablespoons at a time, and beat until very stiff. Blend in vanilla and chocolate chips. Drop by teaspoons onto greased cookie sheet. Place in preheated oven at 375° and turn oven off. Remove cookies the next morning.
Heat oven to 350°. Grease 13 x 9-inch pan. Stir together flour, sugars, cocoa, baking powder and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract; spread into pan. Bake 23 to 25 minutes or until toothpick is inserted and comes out clean.
Fold all together in a shallow baking dish. Refrigerate overnight. Bake 45 to 60 minutes until set in the middle at 350°.
Combine all ingredients with an electric mixer. Fill paper lined tins 2/3 full. Bake at 350° for 15 to 20 minutes.
Combine all ingredients. Mix well, cover and refrigerate. Serve cold. Serve over salad greens.
Prepare Rice-A-Roni as package directs. Stir in corn during last 5 minutes of cooking. Shape meat into six 1/2-inch thick patties.
Cook potatoes in boiling water to cover in a large saucepan 20 minutes or until tender; drain. Cool and cut into thin slices; set aside.
Let cheese reach room temperature. Cream together the Cheddar and 1 pack of cream cheese. Work this with fingers until smooth. Add rest of cheese and continue to work with hands until creamy. Add onions. Mix well. Chill; shape into ball and roll in chopped nuts and parsley.
Beat eggs well. Add sugar, salt and 1 cup of the milk. Beat well. Gradually beat in flour and remaining milk. Continue beating until very smooth. Pour 1/2 cup batter into a hot, greased, medium sized skillet. Tilt skillet to spread batter over entire bottom. Fry on each side until brown. Spread with jelly, jam, cottage cheese or any desired filling; roll up. Yields 20 to 25 pancakes.
Mix together (it is easier to do with hands). Form dough into several rolls. Wrap each in waxed paper. Chill. Slice cookies. Bake on ungreased cookie sheet at 350° for about 10 to 15 minutes, depending on how crunchy and done you like your cookies.
Mix egg in water. Wet pecan in this mixture. Coat well. Mix salt, sugar and cinnamon together. Coat pecans well. Put on cookie sheet. Bake for 45 minutes on 300°. Stir every 15 minutes.
Cook spaghetti in salted water for 7 minutes or until tender. Drain. Add rest of ingredients, except cheese and mix well. Put in buttered casserole dish and top with cheese. Bake in a 350° oven for 30 minutes or until cheese is slightly browned.
Let cream cheese stand until it reaches room temperature, so that it will be easy to mix and spread. If using onion, dice into tiny pieces.
Puree strawberries until smooth. Combine sugar and water in a saucepan; cook over medium heat until the sugar is dissolved. Combine sugar mixture, strawberries and lemon juice. Mix well. Chill. Serve over ice. Garnish with lemon slices and whole strawberries, as desired. Yield: approximately 1 1/2 quarts.
Mix well and pour into an oblong pan. Bake at 375° until done. Can use 2 (9-inch) pans.
Mix cake mix, sour cream, eggs and oil by hand. Mix brown sugar, cinnamon and pecans or raisins. Pour 1/2 cake batter into a 13 x 9-inch pan that has been greased and floured. Sprinkle with sugar mixture. Cover with rest of cake batter. Bake at 325° for 40 to 50 minutes.
Pinch up angle food cake in small pieces over container. Spoon in 1 (16 ounce) crushed pineapple. Cover all cake. Mix box of vanilla pudding as directed and pour over crushed pineapple. Refrigerate overnight. Before serving, add Cool Whip and serve.
Cook 10 minutes. Stir. Add 1/2 teaspoon vanilla. Pour over 2 heaping cups Rice Krispies. Roll in coconut or nut meats.
Mix together flour, sugar, spices, nuts and prunes and set aside. In a second bowl, mix oil, eggs and vanilla. Dissolve baking soda in buttermilk. Pour all liquid ingredients over dry ingredients and mix just enough to blend together. Spoon into 18 greased 2 3/4-inch muffin tins. Bake at 400° for 15 minutes until brown and springy to touch.
Heat oven to 325. Place pie crust in 9 inch pie pan. In a large bowl, combine corn syrup, sugar, margarine, vanilla and eggs, beat well. Stir in chocolate chips and pecans. Spread evenly in crust lined pan. Bake for 55 to 65 minutes or until deep golden brown and filling is set. Cool at least 1 hour.
Thoroughly wash the split peas. In a large heavy pot, combine the split peas, pig's feet, ham and water. Bring to a boil over high heat, skimming off the foam and scum as they rise to the surface. Reduce the heat to low; partially cover the pan and simmer for 3 hours. Add the salt, onions, celery tops, celery root and carrots and simmer, partially covered, for 30 minutes. (If the ham is salty, you may wish to reduce the salt.)
Cook squash until tender. Mash with fork (need 2 cups). Preheat oven to 350°. Combine squash, cheese, pimento, onion and cracker crumbs. Mix well. Heat milk to boiling, allow to cool slightly, then stir into mixture. Pour in buttered casserole dish. Bake 1 hour at 350°.
Saute celery and onion in the oleo. Cook until limp. Add the cooked rice, broccoli, Cheez Whiz and mushroom soup. Mix all ingredients into a casserole dish sprayed with Pam. Bake at 350° for about 25 minutes. Sprinkle grated cheese on top for the last 10 minutes of baking.
Mix bisquick and oregano, then add milk, oil and eggs; mix lightly. Add meat and cheese. Set in refrigerator overnight. Cook 40 to 45 minutes at 325° to 350°.
Mix and pat into a 9 x 13-inch pan: cake mix, egg and melted oleo.
Mix dry ingredients together. Store in closed container. To make 1 batch, mix 6 tablespoons to dry mix in 3/4 cup boiling water. Pour into popsicle molds or Dixie cups. Freeze.
Cut potatoes into cubes. Cook in water to cover in saucepan until just tender; drain. Layer potatoes and next 7 ingredients in 9 x 13-inch casserole. Pour margarine over top. Bake at 350° for 15 minutes or until brown and bubbly. Yield: 8 servings.
Fry meat in shortening, add onion. Saute. Add cabbage, cover with water, add pepper pod, cook until tender. (Careful about adding too much water.)