HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil & butter in 5-quart kettle over medium heat. Add onion and cook until soft. Add beef and brown. Add garlic, carrot, celery, tomatoes with liquid, broth, salt and pepper. Bring to boil, cover and reduce heat to simmer until macaroni is tender (about 10 minutes). Serve with Parmesan cheese.
Combine butter, frosting and corn syrup in bowl; mix well. Stir in cereal, coat well. Press into waxed paper-lined 10 x 15-inch pan. Chill for 30 minutes. Spread ice cream over rice mixture. Roll as for jelly roll. Freeze until firm. Thin slice from one end to the other. Makes a tasty summer dessert.
Place chicken in a big pot and cover with water. Heat to simmering stage and add bay leaves, salt and pepper. Simmer until chicken is tender. Add cornstarch thickener and enough water to cover chicken well. Bring to simmering stage again.
Mix all ingredients except popcorn and baking soda. Dissolve mixture over low heat. Boil for 5 minutes on medium. Remove from heat and add baking soda. Stir and pour over popcorn, coating the corn. Bake at 250° for 30 to 35 minutes, stirring every 5 minutes.
Cook noodles as directed on package; drain. Line bottom of 9 x 13-inch pan with noodles. In medium bowl mix cottage cheese, egg and onion salt together. Spread over noodles. Cover with layer of noodles. In same bowl, mix Cheddar cheese with potatoes, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in pan and saute onions until transparent. Pour over noodles. Cover. Bake 30 minutes in 350° oven. Let stand for 10 minutes before cutting. Serve with sour cream. Serves 8 generously.
I use a very heavy stainless steel skillet to prepare this dish. Prepare ingredients by cutting the meat into cubes, and cutting the onions and peppers into strips. Preheat skillet to a hot surface and place the steak cubes onto the hot surface. I add no oil to the skillet. The beef will stick some but it will be alright! Stir the beef cubes around until brown on all sides. There is usually enough juices and oils from the meat now to add the vegetables strips to the skillet and stir fry with the beef cubes just a little. Salt the meat and vegetables to suit your taste. Add the grape juice to the skillet, cover, reduce the heat to low and let this simmer until the meat is tender. The brown stuck to the bottom of the skillet will cook off into the juice and will make a nice gravy when you serve this beef tip dish over rice.
Brown ground meat and onion; drain. Add enchilada sauce, soups, condensed milk and green chilies. Simmer about 10 minutes. Put Doritos in large baking dish. Top with grated cheese after pouring meat mixture on chips. Bake 20 minutes at 350°.
Preheat oven to 250°. Simmer milk; remove from heat. Combine cornmeal, molasses, sugar, ginger, cinnamon, nutmeg, butter, salt, baking soda, eggs and half the milk in a bowl. Whisk thoroughly. Stir in remaining milk. Pour into a well-greased 2 to 3-quart baking dish. Bake 5 to 7 hours, occasionally until firm.
Fold yogurt into whipped topping; blend well. Fold in strawberries. Spoon into crust. Freeze until firm, 4 hours or overnight. Garnish with whole strawberries. Let stand at room temperature 10 minutes before serving.
Mix soup, milk and pepper. In a buttered 1 1/2-quart casserole dish, alternate layers of potatoes, onion and sauce. Cover with foil. Bake at 375° for 1 hour. Uncover and bake 15 minutes more.
In large bowl, combine all ingredients; mix well. Store in large resealable plastic bag or tightly covered container. Stir mix before measuring. For each serving, place 3 to 4 tablespoons of dry mix in cup. Fill with 1 cup boiling water; stir well. Makes about 7 cups mix; 28 to 37 (1 cup) servings. One cup prepared cocoa, cal: 60; fat: 1 gram.
Brown onion and celery in margarine. Add soup and broccoli; heat through. Add cheese and rest of ingredients and serve warm. Ripple potato chips are the best for this.
In nonstick 12-inch skillet over medium-high heat in 1 tablespoon hot salad oil, cook red and green peppers, onion and 1/2 teaspoon salt until lightly browned. Stir in cocktail vegetable juice; over high heat. Heat to boiling. Reduce heat to low; cover and simmer until vegetables are tender; remove to bowl.
In saucepan, combine liqueur, sugar, water, cloves and cinnamon stick. Bring to boil. Stir to dissolve sugar. Add cranberries. Reduce heat to simmer and cook until berries are about to burst, 8 minutes. Remove from heat to cool. Remove cinnamon stick and cloves. Discard.
Drain fruit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved, 1 minute. Add measured liquid, cream cheese and mayonnaise. Cover and blend on high speed 15 seconds. Chill until slightly thickened. Fold in fruit. Chill until firm. Makes 6 servings.
Mix first 4 ingredients together and let sit for at least 1 hour. Fold in the self-rising flour and nuts. Put in well greased loaf pan and bake at 350° for 45 minutes.
Cover apricots with water and boil 10 minutes; drain. Cool. Cut in small pieces (scissors). Cream butter and sugar; add 1 cup flour. Pat firmly in ungreased 7 x 11-inch pan (put flour on hands). Bake 25 minutes at 350° (light brown). Blend eggs and brown sugar. Add additional flour, baking powder and vanilla; blend. Add apricots and pecans. Spread carefully over already cooked mixture and bake 30 minutes at 350°. Cool. Sprinkle powdered sugar on top. Cut in bars.
Divide dough into 16 pieces; pat each into a 3-inch circle. Combine peanut butter, peanuts, honey and cinnamon. Place a rounded teaspoon in center of each circle of dough. Wrap dough around mixture to form a ball; pinch edges to seal. Place seam side down in greased 9 x 9 x 2-inch baking pan. Cover; let rise until almost double (1 hour). Bake in 375° oven for 25 to 30 minutes. Cover with foil last 10 minutes. Cool.
Cook sugar, milk, cinnamon and water over medium heat until it forms a soft ball in cold water. Remove from heat. Stir in vanilla and nuts. Pour onto waxed paper and separate.
Mix ingredients into a paste and store in refrigerator. Keeps indefinitely. Use with a paste brush in place of greasing and flouring pans.
Tear up meat; lay in bottom of casserole dish. Mix in broccoli and noodles. In a saucepan, melt butter; stir in flour, salt, mustard and pepper. Add milk and stir until thick and smooth. Add cheese to sauce; stir until all is melted. Pour over casserole. Bake, uncovered, in 350° oven for 15 minutes.
Brown ground beef and onion. Add taco seasoning and beans. Drain; set aside to cool. Mix the lettuce, tomatoes and cheese. Add beef mixture and toss. Just before serving, add salad dressing. Top with crushed Doritos chips.
Preheat oven to 350°. Cream the sugar and 1 cup shortening. Add the eggs, bananas, Bisquick and, if desired, the chopped walnuts. Beat until well mixed. Pour into well-greased and floured loaf pan. Bake for 1 hour. Check with a toothpick in center to see if bread is dry. Remove from pan to cool.
Grease large casserole or lasagna pan. Rinse and drain kraut, place on bottom of pan and add noodles. Add 1/2 of grated cheese and corned beef, crumbled. Add soup mixture, then buttered cubes of bread. Top with remaining cheese. Bake 1/2 hour at 350°.
Sift together sugar and flour. Place in top of double boiler or heavy saucepan over low heat. Slowly add boiling water, stirring constantly to prevent lumps. (If lumps occur, strain.) Cook until thick. Add remaining ingredients. Mix and simmer a few minutes. Serve hot. Can be refrigerated and reheated. Makes about 2 cups.
Place acorn squash cut side down in greased shallow baking pan. Bake in preheated moderate oven (350°) for 40 to 45 minutes or until squash is easily pierced. Turn right side up and scoop out seeds. Scoop out squash into bowl. Reserve shells. Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar. Spoon mixture into squash shells. Bake in moderate oven (350°) oven for another 20 minutes or until lightly browned. This is delicious and it freezes well.
Combine butter, cheese, garlic salt and salt and mix well. Dip each chicken piece in mixture, reserving any left over. Coat with bread crumbs. Place chicken in a greased 13 x 9 x 2-inch baking dish. Spoon remaining butter mixture on top. Bake at 350° for 45 to 60 minutes until done. Yields 4 servings.
Mix all ingredients well. Store in jar with tight lid. To use, place 1/4 cup mix in 8 ounce cup. Fill with hot water. Stir well.
Boil for 1 minute the first 4 ingredients. Remove from heat and stir in oatmeal, peanut butter and vanilla.
Wash and cook sweet potatoes. Place in buttered baking dish. Pour over potatoes the syrup made of butter, brown sugar and hot water. Serve.
Remove pits from dates. Stuff each with an almond. Press opening to close. Roll in sugar.
Stir together flour, sugar, salt and dry yeast. Cut Crisco into flour mixture. Beat eggs slightly. Add to milk, then mix into flour mixture with wooden spoon. Cover and chill overnight.
Cover beans and soak 2 to 3 hours. Drain and cook beans in 2 quarts of water for 45 minutes. Add remaining ingredients and cook slowly for 2 to 3 hours. Stir occasionally. Put in Chaurice sausage or any smoked sausage of your choice the last hour. Cut into bite size chunks. Serve over rice.
Lightly grease a 9 x 13-inch glass baking dish. Dissolve lime jello in 1 cup boiling water. Stir to dissolve; add 1/2 cup cold water and stir. Pour into glass baking dish and refrigerate until jelled. Dissolve unflavored gelatin in 1/2 cup cold water. Let stand while heating 2 cups of milk to boiling point. Remove from heat and add 1 cup sugar and unflavored gelatin. Blend well. Add sour cream and vanilla; mix until well blended and smooth. Divide into 3 large glasses or containers of same size so that each container has the same amount. Let cool. Spread 1 container over lime jello in pan. Then prepare orange jello with 1 cup boiling water and 1/2 cup cold water. Let cool while white layer is setting. Alternate remainder of flavors (colors) of gelatin with white layer in between each color. Allow each layer to set. This takes a little time to prepare. Looks pretty when done. There will be seven layers, four jello and 3 milk mixtures. End with raspberry flavor on top (not strawberry or cherry).
Cook macaroni; drain. Combine with the rest of the ingredients except crumbs (cut up corned beef in cubes). Top with crumbs and butter and bake at 350° for about 1 hour.
Cook chicken halves or breasts on grill, basting often with this mixture. Be sure to cook slowly.
Prepare dressing with eggs, sugar and vinegar. Cook in double boiler until thick. Beat in butter. Let cool while cutting up fruit. Cut fruit into large bowl. Add marshmallows and nuts. Fold dressing into fruit. Beat cream; fold into fruit mixture. Freeze overnight. Serve frozen.
In a 2-quart casserole, combine all ingredients; heat 12 to 15 minutes until heated through, stirring occasionally. Let stand, covered, 5 minutes before serving. Garnish with seasoned croutons or small pretzel rings.
Cover and simmer onion and celery in butter for 5 minutes, until tender. Stir in flour, pepper and mustard. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika. Serves 4.
Mix dry ingredients. Cut in Crisco. Add eggs, milk and vanilla (which are beaten together). Blend well. Divide dough in half. Roll, between wax paper; roll size of cookie sheet. Spread filling. Roll other half. Place on top of filling. Close sides. Bake at 350° for 45 to 50 minutes.
Combine rice and water in saucepan and cook over low heat for 45 minutes. Drain and set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on paper towel. Place soup in large saucepan, dilute as directed. Stir in 1 quart milk, bacon, onion, cheese and cooked rice. Stir until cheese melts. Serves 8 to 10.
Mix pudding with milk; mix for 2 minutes. Fold in Cool Whip. Layer graham crackers and pudding mix. Layer crackers 3 times and pudding mix 2 times. Melt icing in microwave for 1 minute and pour over the top layer (graham crackers). Refrigerate.
Blend cream cheese, sour cream and dip mix together until creamy. Bake pizza crust according to directions; let cool. Spread creamy mixture on top of crust. Add vegetables on top. Sprinkle shredded cheese on top and refrigerate for 20 minutes before serving.
Mix milk and half and half together. Pour 1 3/4 cups of this mixture into a heavy saucepan with 1/2 cup sugar and 2 tablespoons butter. Heat to warm point, stirring. Mix egg yolks, 1/4 cup milk mixture and cornstarch. Add to warm milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat and add vanilla and peanut butter. Stir until smooth. Pour into baked, cooled pie shell. Beat egg whites with cream of tartar until stiff. Add the 2/3 cup sugar and continue beating until stiff and glossy. Spread over pie. Make sure to seal the edges of the pie with meringue. Bake in a 350° oven for a few minutes until meringue is browned. Sprinkle with chopped peanuts. Cool and serve.
Mix sugar, flour, hot milk, eggs and rhubarb. Cook until thick. Pour into baked pie shell. Top with egg whites.
Fry pork chops to brown lightly. Place chops in casserole; top with onion rings, green pepper strips and garlic. Blend sauce and pour over top. Bake for 1 1/4 to 1 1/2 hours at 350°.
Dissolve lemon Jell-O in 4 cups hot water. Stir in sugar and a pinch of salt. When partly set, add grated pineapple and grated carrots. Put in a pan and refrigerate to finish setting. When ready, cut into squares to serve. Can serve on lettuce with a dab of mayonnaise on top (whipped topping is also good).
Combine all ingredients except cornflakes and parsley. Chill for 1 hour. Place 1 cup cornflakes on wax paper and crush with rolling pin to make 1/4 cup crushed flakes. Sprinkle with parsley and mix. Pile tuna mixture on wax paper over crushed flakes. Shape into ball and roll over flakes until coated. Place in center of serving platter and circle with assorted crackers. Yields 1 3/4 cups.
Mix. Pour into 8-inch greased pan. Bake at 400° for 30 to 40 minutes.
Melt the oleo; add the raw rice. Add the remaining ingredients. Bake in a covered casserole at 350° for 1 hour, 15 minutes.
Dissolve fruit juice and gelatine in saucepan and bring to a boil. Take pan off stove and add jello, stirring until dissolved. Pour mixture into a 9 x 13-inch pan or baking dish. Refrigerate until set. Cut into tiny squares and eat with fingers.
Buy your favorite cake mix and follow the directions. Cook 8 minutes less than the recipe calls for. As the cake cools (before icing it), the heat from the pans will finish cooking the cake. After the cake cools, use 1 1/2 cans of commercial icing (your favorite flavor). Undercooking the mix and using more then the usual amount of icing will make this your favorite cake.
Lay two layers of foil to cover bottom and sides of cookie sheet. Lay graham crackers flat. Put butter and sugar in micro-safe bowl. Boil in micro for 3 to 4 minutes. Spoon liquid onto crackers. Bake in 350° oven for 4 to 6 minutes or until bubbly. Let cool and enjoy!
Bake crust at 425° until browned. Spread cream cheese on cooked crust. Slice unpeeled, cooked potatoes in 1/4-inch slices. Place potatoes on top of cream cheese, spread out and not touching. Top with cheeses, bacon bits and scallions. Bake at 425° until cheese is bubbly.
Mix potatoes, soup, sour cream, cheese and garlic salt. Pour into a 9 x 13-inch dish. Dot with butter. Sprinkle with Parmesan cheese. Bake, uncovered, for 1 hour.
Cook first 4 ingredients to soft stage. Add raw peanuts. Cook to hard ball stage. Remove from heat. Add powdered sugar, vanilla, food coloring and butter. Beat until creamy. Drop on wax paper, 1 tablespoon per patty.
Place flounder, sole or perch fillets in single layer in shallow baking pan. Combine dry white wine, lemon juice and Worcestershire sauce. Pour over fish. Bake in preheated oven at 350° until fish turns opaque, about 15 minutes. Garnish with parsley.
In saucepan, cook onion in oleo until onion is tender but not brown. Combine vegetable juice cocktail, parsley, cornstarch, marjoram and basil; stir into onion mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Arrange chicken breasts in an 8 x 8 x 2-inch baking dish. Pour sauce mixture over chicken. Bake, covered with foil, in a 350° oven for 50 to 55 minutes or until chicken is tender. Remove foil; sprinkle with Parmesan cheese. Bake 5 to 10 minutes more. Makes 4 servings.
Blend brown sugar and flour. Add water, then milk. Cook until it thickens. Add slightly beaten egg yolks. Remove from heat and add vanilla and butter. Pour into baked crust and top with egg white meringue.
Combine Jell-O and 1 cup boiling water. Stir 2 minutes, add cold water. Chill until the consistency of unbeaten egg whites. Fold in yogurt and Cool Whip. Pour into crust and refrigerate until firm.
Trim fat from steak. Cut across grain into quarter-inch strips; then cut strips into 2-inch lengths. Combine soy sauce, sugar and cornstarch; blend well. Pour over steak. Marinate for 1 hour. Drain and reserve marinade. Heat oil and add steak strips. Cook, tossing to brown on all sides, about 3 minutes. Remove steak from pan and add green beans and reserved marinade. Add water. Reduce heat, cover and simmer 5 to 7 minutes or until tender. Add steak. Serves 6. (This is a good low fat, low calorie main dish.)
Pare, core and slice apples into deep casserole. Mix together lemon juice, water, cinnamon and 1/2 cup of the sugar; add to the apples. Combine remaining sugar with flour and salt; work in the butter. Sprinkle this over apples. Bake at 375° about 40 minutes or until apples are tender and the crust is crisp and golden brown.
Brown beef in large skillet until lightly browned and drain. Add all ingredients except cheese. Cover and simmer 25 minutes. Add cheese and heat until cheese is melted.
Peel and devein shrimp; place in a large shallow baking dish. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over shrimp. Cover and refrigerate 4 hours. Thread shrimp onto skewers. Broil or grill 5 to 6 inches from medium heat 3 to 4 minutes on each side, basting frequently with marinade. Yields 6 servings (about 139 calories per serving).
Mix well and shape in balls. Roll in crushed corn frosted flakes. Put on cookie sheet at 375° for 15 minutes or until brown.
Cover the oatmeal with boiling water and let stand 10 minutes. Cream together sugars and margarine. Add eggs, 1 at a time, and beat thoroughly. Sift together the dry ingredients and add to creamed mixture, alternating with oatmeal. Stir in half the chocolate chips. Grease and flour a 9 x 13-inch pan. Pour in the batter and sprinkle with remaining chips; add the nuts. Bake at 350° for 40 minutes.
Mix first 3 ingredients together and press in a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Mix next three ingredients together and place on top of crumb mixture. Bake at 350° for 10 to 12 minutes. Melt chocolate in microwave. Spread on top. Cool and cut into squares.
Stir all ingredients until dissolved. Beat until smooth. It will be thin but thickens later on. Can be done in a blender. Makes 1 quart.
Dissolve gelatin in boiling water. Cool until partially set. Fold in remaining ingredients. Chill until firm. Serves 6 to 8.
Cook franks (boil). In a small pot, whisk together the French's mustard and black currant jelly. Heat until well blended. Serve over the franks.
Arrange potatoes in 2-quart casserole; add white sauce. Brown chops; season and arrange over potatoes. Cover and bake at 350° for 1 hour or until potatoes are done and chops are tender.
Tear bread slices into small pieces and place in buttered casserole dish. Mix together eggs, milk, sugar, salt, cinnamon and vanilla. Pour over bread and stir with a fork until ingredients are smoothly blended. Set baking dish in a pan of hot water. Bake at 350° for 45 minutes. If you wish, you may add 1/2 cup raisins before baking or place 2 slices apples on top and sprinkle with a little sugar and cinnamon before baking.
Combine pineapple juice with sherbet in punch bowl. Add 7-Up right before serving.
Combine first 5 ingredients in an 8-inch square baking pan or casserole. Toss bread cubes in melted margarine and sprinkle over top of ingredients in casserole. Bake at 350° for about 45 minutes. Makes 4 servings.
Mix dry ingredients together. Mix egg yolks, oil and milk together, then blend into dry ingredients. Fold in the beaten egg whites. Makes 4 waffles.
Cream oleo, Crisco and sugar together. Add eggs; cream. Add flour and baking powder; cream well. Add milk, lemon and vanilla extract. Beat the mixture for 2 minutes. Preheat oven. Grease tube pan with Crisco; flour lightly. Bake at 290° for 1 1/2 hours.
Split Twinkies long ways. Put in 13 x 9-inch glass pan with filling up. Cover with sliced bananas. Cover bananas with crushed pineapple. Mix cream cheese with confectioners sugar and put on top of pineapple. Mix pudding with 2 cups milk then fold in whipped topping. Pour on top of cream cheese. Mix 3 ounces cream cheese with 2 tablespoons milk and 3 tablespoons confectioners sugar. Drizzle on top and sprinkle with nuts.
Mix salt, soda and water in small cup. Add to remaining ingredients; mix well. Bake in greased Bundt pan at 350° for 1 hour and 15 minutes.
Line a 9 X 13 pan with foil. Mix all ingredients together and pour into lined pan. Seal with aluminum foil and bake at 350° for 1 1/2 hours.
Add boiling chicken broth to lemon jello and stir well. Dissolve gelatine in cold water; add to first mixture and mix well. Whisk mayonnaise and sour cream together. Whisk into jello mixture. Pour into 9 x 13-inch pan. Add to pan in following order:
Mix orange sections with cottage cheese and Cool Whip, then add orange Jell-O. Stir well and chill.
Coat chicken with flour. Heat oil in large skillet; add onion and thighs. Cook until thighs are golden brown, turning once. Add tomato sauce, tomatoes with liquid, basil, salt and zucchini. Cover and cook over medium heat 40 minutes, or until chicken is tender. Remove chicken to heated plate. Stir sour cream into sauce and pour over chicken.
Cut chicken into bite-size chunks. Roll in flour and fry in oil. Place in crock-pot on low to keep warm. Heat broth in saucepan. Add soy sauce and use cornstarch (or the flour and water) to thicken. When thickened, add to chicken. Add green onions and if serving immediately, add cashews. If not, wait until ready to serve because they may get "soggy."
Cook broccoli for 5 minutes and place in bottom of large casserole dish. Top with chicken. Mix all other ingredients together (except cheese and crackers) and pour over chicken and broccoli. Sprinkle with cheese and top with Ritz crackers. Bake at 350° for 30 to 40 minutes.
Melt butter. Add milk, sugar and cocoa. Cook until bubbling. Let bubble about 45 seconds. Add peanut butter and oatmeal. Pour into buttered brownie mix.
Fry cooked chicken in a little butter or oil. Add broccoli and cook 20 minutes. In separate pan, saute mushrooms in oil or butter. Add to broccoli along with 2 cups cooked rice. Heat through; serve.
Cream butter and sugar. Add egg and vanilla; mix well. Stir in nuts, applesauce and mixed dry ingredients. Turn into a buttered loaf pan and bake 1 hour at 350°.
Cream together butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls; roll in sugar. Place on cookie sheet (ungreased), 2 inches apart. Crisscross with fork. Bake at 375° for 10 minutes. Makes 4 dozen.
Chop broccoli and cauliflower into tiny pieces. Stir in bacon. Set aside. Mix mayonnaise, sugar and vinegar together. Stir until smooth. Just before serving salad, add red onion and cheese. Pour mayonnaise mixture over salad.
Cut each slice of bacon in half. Wrap chestnuts with bacon. Secure with toothpick. Bake on broiler rack in 350° oven for 30 minutes.