HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the chopped green onions in margarine. At the same time, prepare Minute rice according to package directions and set aside. After onions are sauteed, add eggs and salt. Scramble until eggs are cooked. Add chicken, peas and Minute rice. Season with soy sauce to your taste.
Mix ingredients together, adding flour as needed. Roll out cookie dough and cut out. Bake at 350° on an ungreased cookie sheet for 10 to 12 minutes.
Mix the potatoes, sugar, milk, egg and yeast cake together. When it has stiffened, add the shortening and salt. (Add flour, if needed, to stiffen; not too stiff.) Let set in warm place until double in amount. Work it down and make into biscuits. Put in pan and let raise until double in size. Bake at 400° for about 15 to 20 minutes.
Mix in large bowl. Beat until all lumps are out. Add 1/2 cup butter. Continue beating until icing is fairly light and fluffy.
Rinse beans; cover with lots of water. Bring to boil; cook 3 minutes. Turn fire out; let sit 2 hours. Drain; rinse twice. Add water and rest of ingredients except sausage. While beans are cooking, saute sausage. Drain grease and add to beans. When beans are done, use hand potato masher and mash beans about 12 times. All beans will not be mashed. This will thicken beans. We eat this with rice.
Mix first 5 ingredients. Put waxed paper in a 9 x 11-inch pan. Spread nuts on top. Cook at 350° for 15 to 20 minutes.
Mix pretzels, butter and 1/2 cup sugar. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix cream cheese and powdered sugar. Fold in Cool Whip. Spread on cool crust. Mix jello and water. Add pineapple and strawberries. Layer on cream cheese mixture. Chill and serve.
Place peas, bacon and enough water to cover in a large pot; bring to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Do not drain.
Place one can of rolls in bottom of pan. Mix next 4 ingredients. Spread over rolls. Place remaining can of rolls on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Take garlic cloves and crush into salt until it turns to paste. Combine all ingredients, except beef (should be a mixture like loose oatmeal). Add in meat and mix with hands until well combined. Roll into 1 1/2-inch balls. Place on baking sheet with no rack. Bake for about 20 minutes. Makes about 120 meatballs.
Mix sugar and Crisco together. Add egg, pumpkin, flour, baking powder, soda, cinnamon, salt and vanilla. Mix well. Drop by spoonful onto lightly greased cookie sheet. Bake 12 to 15 minutes at 350°. Makes 4 to 5 dozen.
Tie ginger, cinnamon, cloves and allspice in cheesecloth bag. Add to vinegar 2 cups sugar and 2 cups water. Bring to a boil. Add peaches, a few at a time, until all peaches have been heated. Remove peaches. Pour boiling syrup over peaches. Cover and let stand 3 to 4 hours. Remove from syrup. Add 2 cups sugar to syrup; heat to boiling. Pour over peaches. Cover and let stand 12 to 18 hours in a cool place. Pack peaches into hot Ball jars, leaving 1/4-inch headspace. Add remaining 1 to 2 cups sugar to syrup. Bring to boiling. Pour over peaches, leaving 1/4-inch headspace. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Sift flour, salt and baking powder together. In separate bowl, combine beaten eggs, vanilla and lemon extract. Melt butter in milk. Add to eggs and extracts. Then add sugar and flour combination. Roll out like pie crust. Flour area. Roll out dough; cut into diamonds. Fry in large frypan 1/2 full of shortening until light brown. Drain on paper towel. Sprinkle with sugar.
Cream butter and milk in large bowl until well blended. Add brown and white sugars gradually. Beat in egg and vanilla. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in white chocolate and nuts. Drop level tablespoonfuls of dough 2-inches apart onto ungreased baking sheet. Bake at 375° for 8 minutes. Cool one minute and remove.
Mix ingredients together; store in a dry jar. To make a batch, take 6 tablespoons of mix and 3/4 cup boiling water. Next, add a cup of cold water. Put in popsicle molds.
Shave broccoli flowerets with a knife or chop very finely. Cook broccoli in chicken broth until tender. Add butter and half and half. Thicken with about 3 tablespoons cornstarch in a little water. Add salt and pepper to taste.
Tear angel food cake into large, bite size pieces. Scoop sherbet and vanilla ice cream into an angel food cake pan alternately with the cake pieces. Pack ice cream and cake mixture down as you go. (You will use all the cake but not all the ice cream.) Freeze. Cake will pop out of the pan as you turn cake upside down to unmold. Ice with Cool Whip; keep in the freezer until time to serve.
Put into greased pie plate the zucchini, tomato, onion and cheese. Mix the Bisquick, milk, eggs, salt and Mrs. Dash; beat until smooth. Pour over other ingredients. Bake at 400° for 1 hour, or until knife comes out clean.
Clean peppers and remove stems and seeds. Clean onion and leave about 2 1/2 inches of green tops. Peel and dice cucumber. Peel (optional) and dice tomatoes. Combine ingredients, salt and black pepper to taste and lightly coat mixture with Italian dressing. Let stand covered about 1 hour prior to serving.
Roll dough flat. Mix eggs, oregano and garlic powder together. Spread 3/4 of egg mixture over dough. Cover with pepperoni and cheese. Roll up and pinch edges together so it doesn't leak out. Baste top with remaining egg mixture. Bake at 375° for 25 minutes or until light brown.
Boil cabbage just to soften; cut onions, peppers, mushrooms and potatoes. Cut trout by slicing off of bone. Combine all ingredients into tinfoil. Add butter on top and any seasonings. Fold up tinfoil package and place on broiler or barbecue. Cook for 1/2 hour or until vegetables are done. Serves 3 to 4 people.
Line cookie sheet with freezer paper. Do not grease. Sift all dry ingredients together. Cream sugar and butter. Add dry ingredients alternately with juice to butter and sugar mixture. Add fruit and nuts which have been lightly floured. Drop on cookie sheet and bake at 275° until brown (about 25 minutes).
Melt chocolate with shortening. Cool. Sift together flour with powder and salt. Beat eggs until light; add sugar, then chocolate mixture. Blend. Add flour, vanilla and nuts. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake in moderate oven at 350° for 30 to 35 minutes or until toothpick comes out clean.
Cook one pan of cornbread and the same amount of biscuits or light bread. Crumble and mix in big bowl. Add onion and sprinkle with celery seed, sage and black pepper. Add the broth off the turkey (or hen). Save 2 cups broth for gravy. Add milk and eggs to dressing mixture. If need more liquid, add enough water to make a thin batter. Put back in roaster with turkey (or hen) and bake slow until dressing is cooked through.
Process all ingredients in a food processor until smooth. Microwave for 7 minutes in a microwave safe dish. Serve with tortilla chips. Serves 8.
Split and separate yellow and white of eggs. All measurements are approximate due to taste preference. With mixer, mix all other ingredients until smooth. With teaspoon fill eggs and sprinkle on paprika. Refrigerate and serve. Makes 48 egg halves.
Add water to soup and rice. Mix all thoroughly. Prepare ahead of time either pork chops or chicken breasts by baking until almost done, then add to rice and soup. Mix well. Top with butter and potato chips or bread crumbs. Bake 1 hour at 350°. Check to see if good and hot, if not bake additional 15 minutes.
Mix together well; roll into small balls. Place in baking pan. Bake at 375° for 13 to 15 minutes.
Saute mushrooms and garlic in margarine. Let cool. In large bowl, mix all other ingredients. Fold mushrooms and garlic. Spread on 13 x 9-inch glass baking dish. Sprinkle bread crumbs and Parmesan over top. Bake uncovered at 350° for 30 minutes. Serve with nacho chips.
Mix first 6 items with 1/4 cup condensed soup and form into about 15 (1 1/2-inch) balls. Brown meat balls and garlic in vegetable oil or bacon in cook and serve skillet, then blend in remaining soup and 1 cup water. Cover and simmer on low for about 40 minutes, until rice is tender.
Mix first 4 ingredients well. Gently fold in fruit. Pour into a 9 x 13-inch pan and freeze. Cut in squares and serve. Serves 12 to 15.
Cut pineapple into bite size pieces. Mix pineapple & juice with red hots and marshmallows. Chill overnight. Just before serving, stir in Cool Whip
Prepare Jell-O as directed on package using juice from 1 can of Bing cherries as part of the cold liquid. Stuff each Bing cherry with a small piece of either walnut or pecan nut. Add stuffed cherries to Jell-O mixture and chill until set.
Beat eggs slightly; add milk, cream, broccoli, onion, salt, pepper, paprika and nutmeg. Mix. Bake in greased 1-quart ring mold. (Set in pan water.) Bake in 350° oven. Serves 4.
Saute onion and garlic in saucepan with butter. Add parsley. Mix tomato paste with boiling water (about 2 cups) and add to saucepan. Cook 10 minutes. Add vegetables and remaining water. Cook and cover for 30 to 40 minutes. Season with salt, pepper and oregano. Add macaroni and cook for 20 minutes. Top off with grated Parmesan cheese.
Brown and drain first 3 ingredients. Add all remaining ingredients; bring to boil. Cover and simmer 1 hour.
Cook beef with onion until meat is brown and onion is tender, drain. Stir in beans, soup, 1/4 cup water, 3/4 teaspoon salt and 1/8 teaspoon pepper. Pour mixture into 1 1/2-quart casserole. Drop stiff potatoes by mounds on top of mixture. Sprinkle with cheese and bake, uncovered, for 30 minutes at 350°.
Cook brownie mix as directed. Mix your chocolate pudding as directed; let set. Layer cooled brownies with Cool Whip and chocolate pudding. Top with blended Heath bars.
Brown hamburger and drain off fat. Add onion; cook until transparent. Place ground beef and onion in greased casserole dish. Put vegetables on top of meat. Take both cans of soup and put into pan. Put enough water into bottom of cans to clean out cans and add. Combine soup and heat until hot. Pour over ingredients in casserole. Spread Tater Tots over top. Salt and pepper "small amount". Bake at 350° for 1 hour.
Line the bottom of a 9 x 13-inch shallow pan with graham crackers. Beat pudding mix with milk until thick. Fold in Cool Whip. Spread pudding mixture over crackers. Top with another layer of crackers. Set aside. Melt the chocolate and margarine together over low heat. Stir until smooth. Add powdered sugar, beaten egg, vanilla and salt. Beat until smooth. Spread over top layer of crackers. Cover with plastic wrap. Refrigerate at least 4 hours. To serve, cut in squares.
Fry beans in a heavy 3-quart saucepan. Add onion. Cook until tender. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender. Stir occasionally. Remove bay leaf before serving.
Brown hamburger and garlic juice and onion together 10 minutes on low. Add tomatoes, sauce and Sauer's sauce mix. Cook on low for 20 minutes. Boil lasagne and layer sauce, lasagne, cheeses and repeat. Cook 20 minutes at 350°.
Cook and stir cattails in oil over medium heat until golden. Stir in 1 cup water, bouillon, salt, water skeeters, bay leaf and elodea. Stir in remaining ingredients. Simmer, covered, until lily roots are just tender and flavors are blended (15 minutes or so). Serves 8 to 10 for 4 to 5 days.
In plastic bag, combine flour, paprika and pepper. Add chicken to coat. In skillet, brown chicken in margarine. Remove from pan. In same skillet, add remaining ingredients; simmer 3 minutes. Add chicken. Simmer covered 25 minutes or until tender. Serve with rice and salad.
Mix ingredients in a 2-quart pan. Mix and cook over LOW heat until creamy. Good with shrimp, chicken, breadsticks or noodles.
Preheat oven to 350°. Beat egg whites until fluffy. Add sugar slowly. Add salt and cream of tartar while beating. Stir in chocolate chips. Drop by the teaspoonfuls onto waxed paper-lined cookie sheet. Place in a 350° preheated oven and turn oven off immediately. Leave overnight without opening oven.
In mixer bowl, combine egg, sausage, crackers, milk and sage. Beat at high speed on electric mixer for 5 minutes. Shape into 1-inch balls (wet hands to shape easily). In skillet, brown meat on all sides, shaking pan occasionally to keep balls round. Pour off excess fat.
Boil raisins 20 minutes in 3 cups water. Save 1 cup of water.
Line unpricked pie crust with 2 layers of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 to 7 minutes more.
Cream butter and add brown and white sugar. Add eggs and blend well. Add dry ingredients and mix until smooth. Add coconut, oatmeal and gumdrops. Stir until well mixed. Add vanilla last and mix well. Bake 12 minutes at 350°.
In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into 1 cup flour until mixture forms a smooth dough. Roll out to fit a 9-inch pie or quiche pan. Freeze 10 minutes. In large saucepan, place spinach. Cook over medium heat a few minutes until wilted. Drain and chop. Drain well on paper towel. In a large bowl, combine spinach with the 2 tablespoons flour. Mix in remaining ingredients. Pour mixture into prepared pastry shell. Bake at 350° for 50 to 60 minutes until set in the center. Makes 1 (9-inch) quiche.
Place all ingredients in blender, cover and run on high speed until thoroughly combined. Refrigerate for 2 hours before serving to allow the flavors to blend.
Brown and crumble the ground beef; set aside. Drain all but 1 tablespoon beef fat. In same pan, fry onion until limp; add garlic and fry until limp. Add mushrooms and fry until limp. Add tomatoes, tomato sauce, red wine and seasonings. Simmer.
Cream together whipped cream and cream cheese. Add sugar, marshmallows, pineapple and fruit cocktail. Mix well. Pour into a 9 x 13-inch pan. Freeze 4 hours.
Place all ingredients in a 3 to 4-quart casserole. Cover tightly and bake 3 1/2 to 4 hours. Do not open lid or stir before checking for doneness at 3 1/2 hours. Serve over rice or noodles. Serves 6 to 8.
Combine evaporated milk, sugar and salt in a saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir until marshmallows melt and blend. Pour into 8-inch square buttered pan. Cool. Cut into squares.
Season chicken pieces with salt, garlic powder, paprika, pepper, tarragon and thyme. Place in a shallow baking pan, skin side down. Combine the freshly grated peels, juices and water; pour over chicken. Bake, uncovered, at 375° for about 40 minutes. Turn the chicken and continue baking. Baste with pan juices once or twice until done, in about 35 minutes more. Makes 4 to 6 servings.
Place soup, chicken, onion and broth in bottom of casserole dish. Mix flour, baking powder, salt and pepper and butter until crumbly. Add milk and spoon into casserole. Bake 30-40 minutes at 350°.
Combine cucumbers, onion and salt. Let stand 2 hours. Drain well. Mix vinegar and sugar until sugar is dissolved. Put pickles in freezer containers or small plastic margarine tubs, leaving 1 inch headspace. Freeze immediately.
Cream butter and sugar. Beat in whole egg and egg yolk. Sift flour, soda and 1/2 teaspoon nutmeg. Mix into batter. Fold in nuts and raisins.
Combine and cook beef and onion in skillet. Drain. Add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Put in a casserole dish. Put thin strips of cheese on top of beef mixture. Top with biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown.
Cut lemons, limes and oranges and squeeze juice thoroughly. Add cranberry juice, sugar and water to fill 1/2 gallon pitcher. Pour over ice or blend with ice in blender for icee.
Cook ingredients in pan on stove. Refrigerate overnight. Next day, blanch cabbage leaves and when cool enough, fill with meat ingredients, enough to roll cabbage leaves. Place in a dish large enough so they won't come apart. Pour 1 can tomato sauce over them. Bake at 350°, uncovered, for 45 minutes. Baste once in awhile so they won't dry out. You can use this as soon as you make it, unless you want to let it sit overnight.
In a large saucepan heat sugar, syrup and butter until sugar is dissolved. Stir in cereal and nuts. Mix well. Spread onto greased 15 x 10 x 1-inch baking pan. Bake at 325° for 15 minutes. Cool for 10 minutes. Stir to loosen from pan. Store in airtight container.
Spread raspberries in a thin layer across the bottom of the pie crust. Heat milk to just below the boiling point (I use the microwave). Put milk, chocolate, egg and sugar into blender. Add the hot milk and immediately blend at low speed for 1 minute. Pour into crust over raspberries. Chill for at least 2 hours before serving.
Line a 9-inch pie pan with pastry. Form a decorative edge and freeze. Preheat oven to 350°. In a large saucepan, simmer boiled cider, butter, maple sugar or syrup and sugar, water and salt for several minutes. Transfer to a large bowl and let cool slightly. Blend egg yolks with liquids, then fold in the whites gently, but thoroughly. Pour into chilled pie shell and bake for 30 to 40 minutes until set. Give pie a generous dust of nutmeg. Serve cooled with lightly sweetened whipped cream. Makes 8 servings.
Preheat oven to 350°. In medium bowl, combine Ricotta cheese, spinach, Mozzarella cheese, Parmesan cheese and the egg. Spread 1/3 cup cheese mixture on each lasagna noodle; then roll up. Pour 1/2 cup pasta sauce over the bottom of a 13 x 9-inch baking dish. Arrange lasagna rolls, seam sides down, in baking dish. Top with the remaining sauce. Cover with aluminum foil. Bake 35 minutes or until hot. Garnish as desired.
Saute bacon until crisp; drain off fat. Add chopped onion and saute for 2 minutes. Add all other ingredients except potatoes and cook until slightly thick. Add potatoes and blend well. Remove from heat and serve warm.
In large saucepan, melt chips over low heat, stirring constantly.* Remove from heat and quickly stir in noodles and peanuts, making sure all ingredients are coated evenly. Drop by spoonfuls on waxed paper. Chill until firm. Yield: 3 1/2 dozen.
Cream sour cream and cream cheese with a mixer. Stir in salt, sugar and marshmallows. Stir in drained fruit. Pour into a 9 x 9-inch container and freeze.
Mix cheese, bread crumbs and eggs. Form large balls with this mixture. Press each ball through a pasta maker. The holes in the pasta maker should be 1/2-inch in diameter. Spread noodles on trays overnight to dry. Bring chicken broth to a boil. Drop in noodles and simmer for 20 minutes, stirring frequently. Serve with additional cheese on the side to sprinkle on soup. Serves 15. Mange! Mange!
Put strawberries in saucepan with sugar and vanilla extract. Cook on low heat. Add brandy or brandy flavoring, if desired. Let simmer 10 to 15 minutes. Scoop vanilla ice cream into serving dishes. Spoon strawberry sauce over ice cream. Top with whipped cream. Serve while sauce is hot.
Start cooking spaghetti. In separate frying pan, saute sausages for 5 minutes. Add bell pepper, garlic and lemon pepper. Saute another 7 minutes or so. When sausages are golden brown, remove them from the frying pan onto a cutting board. Slice sausages into pieces and put back into frying pan. Remove spaghetti and drain. Add to frying pan. Add a couple of tablespoons of olive oil to frying pan and saute a couple more minutes. Salt and pepper to taste.
Mix all ingredients except bacon. Put mixture in 1 1/2-quart casserole. Lay bacon strips across top. Bake at 400° for 45 to 55 minutes or until beans are hot, bubbling, and of the consistency desired. Makes 8 servings.
Mix in order given. Grease pans and flour them. Bake for 1 hour at 325°. Makes 2 large loaves.
Grease and flour two 9-inch layer pans or one 13 x 9-inch. Cream shortening, sugar and eggs until fluffy 5 minutes on high speed. Sift flour, cocoa, baking powder, soda and salt. Mix with water and vanilla. Use low speed until thoroughly mixed. Bake at 350° for 30 to 35 minutes.
Combine shrimp, celery, green pepper and onion. Pour in oil and toss until all ingredients are lightly coated. Add lemon juice, salt and pepper. Continue tossing until well mixed. Arrange 2 slices of pineapple on each of 4 lettuce lined salad plates. Spoon shrimp mixture over pineapple. Makes 4 servings of 250 calories each.
Cook potatoes in boiling water until tender; drain. Heat oven to 325 degrees. Coat 8 x 12-inch baking dish with cooking spray.
Combine cream cheese and powdered sugar. Beat until smooth. Add peanut butter. Beat well. Fold in whipped topping. Spoon into cooled pie shells. Sprinkle chopped peanuts over pie. Chill at least 2 to 4 hours; overnight is better. Makes two 9-inch pies.
Preheat oven to 250°. Put oatmeal and wheat germ in mixing bowl. Stir. Add vegetable oil and honey. Spread mixture on cookie sheet. Bake for 30 minutes. Remove from oven and add whatever extra ingredients you choose (except raisins). Bake 15 minutes. Remove from oven and stir in raisins, if used. Let cool, stirring while it cools. Store in a container with a tight fitting cover. Makes 4 cups.
Combine ingredients and spread on English muffins. Bake for 15 minutes at 350°. Cut each muffin into quarters. Makes 48 pieces.
Mix first 3 ingredients. Spread in baking pan. Bake at 350° for 8 minutes. Cool completely. Beat together cream cheese, Cool Whip and 1 cup sugar until sugar dissolves. Refrigerate for 8 minutes. Spread over pretzels. Melt gelatin in hot water. Let cool; add strawberries. Pour over cheese spread. Refrigerate at least 4 hours before serving.
Preheat oven to 375°. In bowl, combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In another bowl, add chicken, bacon, 3/4 cup of cheese and 1/3 cup of mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13-inch round baking stone with wide ends of triangle overlapping in the center and points toward the outside. Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling won't be completely covered.) Cut tomato slices in half; place 1/2 over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 cup cheese. Cut bell pepper in half; remove inside membranes and seeds. Fill bell peppers with remaining mayonnaise mixture. Place in center of ring. Arrange lettuce around peppers. Makes approximately 8 servings.
Mix the first 5 ingredients. Spread into a 13 x 12-inch pan. Bake for about 15 minutes in a 350° oven.
In skillet cook beef and onion until browned, stirring to separate meat. Spoon off fat. Add soup, pepper and mustard; heat through, stirring often. Serve on buns.
In a medium saucepan, mix onion soup mix with 1 1/2 cups of water. Bring to boil, then simmer covered, stirring occasionally for 8 minutes. Stir in flour blended with remaining 1/2 cup of water. Bring to a boil, then simmer, stirring constantly, until gravy is thickened, for about 2 minutes. Makes 1 3/4 cups of gravy.
Press cottage cheese through a sieve. Cream sugar and shortening until light and fluffy. Blend in cottage cheese and blend thoroughly. Add eggs, one at a time, beating 1 minute after each egg. Mix buttermilk alternately with flour, cocoa, baking powder, soda and salt, beginning and ending with dry ingredients. Stir in chopped walnuts. Turn into well buttered and lightly floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Melt butter in bottom of 9 x 13 pan. Press graham cracker crumbs into pan. Pour can of milk over graham cracker crumbs. Sprinkle chocolate chips, butterscotch chips and nuts over mixture. Sprinkle coconut over top. Bake for approximately 15 minutes or until coconut browns.
Butterfly boneless chicken breast (press or beat flat, 1/2-inch thick). Place slice of Swiss cheese and baked ham in center. Add spoonful of chopped spinach (thawed and slightly sauteed with garlic and olive oil). Roll up and place in Pyrex baking dish. Pour 1 can cream of mushroom soup, mixed with one can white wine. Bake at 375° for 45 minutes to 1 hour.