HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil. Saute onions. Add water and vegies; salt and pepper. Simmer over low fire until soft (30 to 50 minutes). Preparing in advance enhances flavor. Serves 4.
Brown ground beef, then add bell pepper and corn. Let this mixture cook a while. Saute onion, all tomatoes and bring to a boil. Let cook about 10 to 15 minutes. Cook noodles, drain. Then combine all ingredients, except cheese and olives; salt and pepper to taste. Add cheese, saving enough for top of casserole. Add stuffed olives. Mix cheese and olives to the mixture. Cover top of casserole with cheese and olives. Bake in slow oven (350°) until brown and cheese is bubbly.
Combine all ingredients except chocolate syrup. Beat 5 minutes at medium speed of electric mixer. Pour two-thirds of batter into a greased and floured 10-inch tube pan or Bundt pan. Add chocolate syrup to remaining batter. Mix well. Pour over batter in pan. Zigzag spatula through batter to marbleize. Bake at 350° for 50 to 55 minutes.
Process or grate cheese. Mix all ingredients thoroughly and put in cookie press or roll thin and cut into strips about 4 inches long. Bake in oven at 350° until light brown. Makes about 100.
Cook meat in pan with olive oil. Add salt, pepper, broccoli, mushrooms, onion and beef broth. Heat through, then add sour cream and serve over cooked noodles.
Dissolve Jell-O in 3/4 cup water. Mix in cranberries and pineapple. When Jell-O is set, top with mixture of cream cheese, sugar and Cool Whip. Sprinkle with chopped nuts. Serve.
Mix honey, limeade concentrate and poppy seed in medium bowl. Carefully toss fruit and honey mixture. Sprinkle with almonds.
Mix all together and put in a covered container. Use a heaping teaspoonful in a cup of hot water. Red hots may be added for more flavor. This mix will keep a long time in the refrigerator.
Make tomatoes to juice. Cook the spaghetti. Melt butter and fry onion in it, then add hamburger. Chop celery fine and cook; also cook the carrots. Soak beans overnight and cook until almost soft. Mix this all together. Put into jars and cold pack for 2 hours. Makes approximately 35 quarts.
Mix all together and serve on green beans. Also good as a dip. Best when made a day before for flavoring to go through.
Slice raw, peeled potatoes into casseroles. Put in dish. Cook butter, flour, salt and milk until thick. Add cheese, cut into small pieces. Pour mixture over potatoes and cook for 1 hour at 350°. Stir occasionally.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer for 6 minutes. Stir in poppy seed.
Put all ingredients (except balloon) in jug. Fill with lukewarm water. Anchor balloon on top of jug; it will expand. When balloon starts going down, wine is ready.
Roll out flat on a cookie sheet the pizza crust. Bake 8 minutes at 425°. Mix the following ingredients: cream cheese, mayonnaise and Hidden Valley Ranch dressing. Chop up fine 3/4 cup of each of the following: green onion, tomato and carrots. Spread the cream cheese mixture over the baked dough. Shake all vegetables together and spread over the cream cheese mixture. Sprinkle 1 cup grated no-fat Cheddar cheese on top. Put wax paper over top and press firmly. Refrigerate 2 hours and cut into bars. Makes 18 bars. Seventy-three calories and 1 gram fat per bar.
Mix well and place in baking dish. Cover with potato chips or cracker crumbs. Bake 30 minutes at 350°.
Beat egg whites until stiff. Add sugar and salt. Beat until stiff. Add M&M's or nuts or chocolate chips. Preheat oven to 350°. Cover cookie sheet with foil. (Do not grease.) Drop cookies on sheet. Turn off oven!!! Leave overnight.
Mix shortening, brown sugar, eggs, soda and salt; mix well, then add flour and cup of coffee and mix well. Pour into 9 x 13-inch pan (greased). Sprinkle crushed walnuts and package of chocolate chips on top. Bake at 350° for 25 to 40 minutes.
Mix eggs with oil or butter. Add to dry ingredients. Gradually blend in 1 cup water. Pour into ungreased angel food pan. (Dotty uses large rectangular pan and greases it and adds 2 layers of waxed paper on bottom to remove cake easily from pan.) Bake at 350° for 1 hour (35 minutes for rectangular pan).
Mix all ingredients except steak. Brush top of steak with half of mixture. Broil 4 inches from heat for 5 minutes. Turn, brush other side and broil 3 to 5 minutes longer. Slice thinly on diagonal and serve with Mushroom Sauce. Serves 4 to 5.
Mix beans and mushroom soup in baking dish. Put onions or bacon pieces on top. Bake for 30 minutes at 350°.
Melt butter in saucepan; whisk in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk to make white sauce. When thickened, stir in cream cheese. Soften gelatin in water and add to hot mixture; stir to dissolve gelatin. Remove mixture from heat. Stir in mayonnaise, celery, crab and onion. Add salt and hot pepper sauce to taste. Rinse 4 to 5-cup mold with cold water. Fill mold with crab mixture. Chill until firm. Unmold and serve with crackers.
Heat oven to 300°. Beat egg white until soft and foamy. Combine all remaining ingredients, except nuts; whisk into egg white. Stir in nuts until well coated. Spread mixture in single layer onto an ungreased baking pan. Bake nuts for 15 minutes, then remove from oven. Using a metal spatula, toss, stir and separate nuts. Reduce oven temperature to 250° and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss and stir again. Place baking pan on wire rack to cool. Break up any nuts that stick together. Store in an airtight container up to 2 weeks.
Put oil, garlic, sausage or Spam in skillet and stir-fry 1 minute. Add peppers and stir-fry 1 or 2 minutes. Add raw peeled shrimp and stir-fry until shrimp are done.
Boil chicken in water. Salt and pepper until done. Remove chicken from broth and debone and place back in broth. Add margarine and soup. Cook until well blended, then simmer while making dumplings.
Preheat oven to 350°. Place chicken pieces in a 13 x 9 x 2-inch baking pan. Place thyme over chicken. Combine chicken broth and juice. Mix well. Pour over chicken. Cover chicken with foil. Bake 40 to 45 minutes or until tender and juices run clear. Discard thyme.
Mix 1/4 cup soup, beef, bread crumbs, egg and onion. Shape into 6 patties. Brown patties in skillet; spoon off fat. Stir in remaining soup and mushrooms. Cover; simmer 20 minutes. Serve with rice.
Heat oil in a Fry Daddy or large pot. Flatten biscuits and put a hole in center with your finger. Ask an adult to gently lower dough in oil; it may splatter. Turn over when it begins to brown. Cook until second side is brown. Sprinkle with confectioners sugar. Serves 20 hungry first graders, but it's best to have extras on hand!
Mix all ingredients except flour; then add flour with nuts, stirring with a spoon. Bake at 375° for 8 to 10 minutes. Roll in powdered sugar and store in an airtight container. Make ahead for holiday treats.
Combine all ingredients; mix well. Bake at 350° for 1 hour. Makes 2 large loaves or 3 small ones. Cool in pans for 20 minutes before taking out of pans.
Brown ground beef and onions. Bring soups and V-8 juice to a boil. Add vegetables and beef; simmer at least 1 hour.
Beat eggs; add milk and crumbs. Stir. Add corn, onion, seasoning and butter; mix well. Pour into greased casserole dish. Bake, uncovered, for 40 minutes at 350°.
Peel and slab potatoes into thick slices, uniform in size. Cook in salted water with onion that has been sliced. Cook until tender but firm. Drain well. In casserole dish or pan, add half the cheese and butter. Add potatoes, then rest of cheese and butter. Sprinkle with parsley flakes. Cover with foil and bake at 350° until melted. Stir. Is easy to double and can add more or less of anything to suit taste.
Combine eggs, raisins	and vanilla. Let stand 1 hour. Cream sugars and oleo. Sift dry ingredients together. Blend in eggs, raisins, nuts and oatmeal. Dough will be stiff. Drop by heaping teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbake.
Mix yellow cake mix according to directions on box. Bake in a 9 x 13 x 2-inch pan. While cake is baking, boil together the sugar, water and 1/4 cup coconut. Simmer for 20 minutes. Add the coconut flavoring. Punch holes in hot cake; pour syrup over cake while it is still hot. Cool thoroughly. Frost with Cool Whip. Sprinkle with coconut. (Cool Whip and coconut can be mixed together before frosting, if desired.) Refrigerate frosted cake overnight. It's moist and g-o-o-d.
Heat milk and bread crumbs. Stir in egg yolks (beaten). Add macaroni and salmon, cream, butter and salt. Fold in beaten egg whites. Fill buttered tin (loaf pan size) and sprinkle with paprika. Set in hot water and bake 45 minutes at 350°.
Put all ingredients in blender and mix well. Pour into greased casserole and add 2 cups corn. Bake at 350° for 1 hour in pan of hot water.
Tear angel food cake into pieces and layer in the bottom of a large bowl. Cover cake with yogurt. Layer with sliced berries and top with Cool Whip. Repeat layers until bowl is full. Let set 2 hours before serving. You can use different flavor yogurt and berries to personal preference.
Combine milk, sugar, cocoa, butter, vanilla and salt. Bring to a boil at medium-high temperature for approximately 25 minutes, testing by drops of this mixture into a cold cup of water. When it forms a soft ball stage, remove from heat. Pour mixture into 2 (9 x 9 x 2-inch) buttered glass pans, stirring into each pan 1/2 cup peanut butter. Chill. Cut in squares. Store in refrigerator.
Beat eggs until well blended. Add bananas and beat. Add sugar, oil and nuts. Beat until well mixed. Add dry ingredients and mix. Pour into greased loaf pan. Bake in preheated 350° oven 55 to 60 minutes. Remove from oven and let cool in pan for 10 minutes. Remove from pan and let cool on wire rack.
Fill Tupperware jello ring with ginger ale and strawberries. Freeze until ready to serve. Mix Hawaiian Punch, remaining ginger ale and strawberries in punch bowl. Add ice ring at serving.
Combine all ingredients in a large bowl; beat 15 minutes. Pour into a greased Bundt pan. Bake 1 hour at 350°.
Chop lettuce and tomato in deep bowl. Mix in beans that have been drained and grated cheese. For salad to be crisp, wait until ready to eat to add Fritos.
Cook noodles, then drain. Mix all ingredients together. Put into a 9 x 13-inch buttered pan. Top with 4 slices cubed bread. Bake in 9 x 13-inch pan in 325° oven for 1 hour.
Mound apples in a baking dish and sprinkle with orange juice. In a separate bowl, mix remaining ingredients. Mash margarine in with the dry ingredients. Sprinkle dry ingredients over apples. Bake at 375° for 45 minutes.
Blend cottage cheese and Cool Whip. Stir in dry jello. Fold in orange sections and pineapple tidbits. Chill overnight.
Dissolve jello in boiling water. Stir in cold Coke. Add pecans and cheese. Refrigerate until set.
Place popcorn in a large bowl. Heat butter and syrup in a saucepan over low heat. Stir in granulated sugar and gelatin; bring to a boil. Reduce heat and simmer gently for 5 minutes. Immediately pour this mixture over popcorn, tossing it to coat well. Spread popcorn on aluminum foil lined 15 x 10 x 1-inch pan. Spread evenly. Bake at 300° for 10 minutes. Cool. Remove from pan and break into small pieces. Makes about 2 quarts.
Cook lasagna. Place layer of lasagna in cooking dish. Add sauce. Add a layer of mushrooms, sprinkled with Parmesan cheese. Layer with shredded Mozzarella. Repeat layers, beginning with lasagna. Bake at 350° for 40 to 50 minutes.
In medium bowl, blend cream cheese, green onion, pepper, lemon juice, salt, garlic powder and Worcestershire sauce. Stir in crab, shrimp and clams. Turn mixture into a 1-quart ungreased casserole ovenproof serving dish. Sprinkle almonds over top. Bake in a 350° convection oven on rack 3 for about 30 minutes (or bake in preheated 350° radiant bake oven about 30 minutes) or until bubbly around edges and center reaches 130° to 140°. Serve with assorted crackers.
If desired, according to taste, add 1 small onion and 1/2 green pepper, chopped.
Combine all ingredients; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake at 350° for 1 hour.
Break the graham crackers apart and line bottom of 10 x 15-inch jelly roll pan with them. Bring butter and sugar to a boil and boil 3 minutes, stirring constantly. Pour evenly over crackers. Sprinkle with pecans. Bake at 350° for 12 minutes. Let cool a few minutes and lift out with spatula onto waxed paper or foil to completely cool. Yields 40 bars.
Mix with pastry blender. Spread in 13 x 9 x 2-inch baking dish. Bake 15 to 20 minutes at 375°. Cool.
Blend cake mix and sugar. Add remaining ingredients and blend for 6 minutes. Bake at 350° for 40 minutes. Cool in pan for 10 minutes.
Crush Oreos, mix with melted butter. Put layer in 9 x 13-inch glass pan. Mix instant pudding with 3 cups cold milk; set aside. Mix cream cheese and powdered sugar. Add Cool Whip and pudding. Layer Oreos, then pudding mix in pan.
Put milk, Crisco and sugar in pan; warm it up enough to melt Crisco; set aside to cool. Dissolve yeast in the 1/2 cup warm water. Sift flour. Mix all ingredients in a large bowl and cover with a wet cloth. Let rise and then put in the refrigerator. When ready to use, roll out, cut with biscuit cutter. Dip in melted butter, fold over in half. Press edges in place in order to hold together. Let rise again before baking at least 1 hour. Bake at 400° for 15 minutes or until brown.
Sift flour, soda, cinnamon, baking powder and salt together. Combine sugar and oil in large mixer bowl; mix well. Add eggs; beat well. Stir in vanilla. Add flour mixture, beating until smooth. Fold in apples and walnuts. Pour into oiled 9 x 13-inch cake pan. Sprinkle with butterscotch chips. Bake at 350° for 1 hour. Yield: 15 servings.
Puree tomatoes in blender until smooth; set aside. Cook sausage, onion and garlic in Dutch oven until meat is browned. Stir in pureed tomatoes, tomato paste, tomato sauce, mushrooms, 2 tablespoons of parsley, oregano, basil, pepper, Tabasco and bay leaf. Simmer, partially covered, 45 minutes. Remove bay leaf. Drain and squeeze water from thawed spinach in sieve. Combine spinach, 2 tablespoons parsley, Ricotta, Mozzarella, eggs, 4 tablespoons Romano, salt, pepper and nutmeg in a bowl; mix well. Spread 1/3 cup filling on each noodle; roll up.
Melt butter and cocoa together in microwave on High 1 to 1 1/2 minutes. Stir in sugar, then all the other ingredients. Microwave in an 8-inch glass pan on High for 5 1/2 to 6 minutes. Let stand 5 to 10 minutes.
Mash cheese. Add flavoring and coloring. Mix in sugar. Knead with hands until it is like pie dough. Make into balls (marble size) and dip in granulated sugar; press in mold. Unmold at once. These are so nice for holidays!
Wash and prepare the potatoes. Dry the surface of the potato strips by placing them on paper towels. Spray a nonstick cookie sheet with Pam butter flavored cooking spray. Spray the potatoes with Pam and then sprinkle them with seasoning of choice. You might try shaking them in a clear, plastic bag. Bake at 350° for 30 to 35 minutes, until tender and golden brown. Turn occasionally with a spatula. Serves 4.
Cook and reduce cream over moderate high heat for 15 minutes. Whisk in dark sugar; whisk until smooth. Remove from heat. Stir in chocolates and stir until melted. Whisk in butter and whisk until smooth. Add flavoring if desired. Store in fridge. Warm before serving. Makes 3 cups.
Remove the giblets, neck and wing tips from the turkey for making the stock. It is best to plan on frying the turkey outside on a butane cooker with a 12 to 15 gallon pot.
Mix everything together in frying pan on the stove, except the beef. Cook for 20 minutes on low to medium heat. Add beef and simmer for 30 minutes.
Brown ground beef in oven and drain. Add this to all other ingredients in 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients together in bowl. Drop by teaspoonful on cookie sheets. Bake at 350° for 8 to 10 minutes.
Cook sugar, water and syrup until mixture spins a thread. Add 2 cups raw Spanish peanuts. Cook until mixture turns a light golden brown. Add margarine, vanilla and baking soda. Mixture will fluff up when you add the baking soda and mix. Pour quickly onto Teflon or buttered cookie sheet.
Mix all ingredients together, except 1/2 cup chopped nuts. Bake at 325° in a 13 x 9 x 2 1/2-inch pan for 30 minutes. Check to see if done, if not bake 5 minutes more. Don't bake too long or it will be dry.
Combine cereal, milk and 1 cup of the tomato sauce. Add ground beef, eggs, oregano and salt. Mix well. Spoon meat mixture into greased 9 x 5-inch loaf pan. Bake at 350° for about 1 hour and 20 minutes. Invert meat loaf onto warm serving platter. Heat remaining 3/4 cup tomato sauce and spoon over meat loaf. Serves 8.
Using a microwave-safe container, combine Ro-Tel tomatoes and one pound Velveeta cheese, cut into 1-inch squares. Melt on High for 2 minutes. Extra time may be necessary on some microwaves. Stir at the end of 2 minutes and remember that the food still cooks after the microwave stops.
Mix ingredients in the order given and top with additional cracker crumbs mixed with 1/4 cup melted butter. Pour into casserole dish and bake at 400° until bubbly and brown.
In a small bowl, mix pineapple juice with mustard and honey. Place ham steak on rack in broiling pan and spread with 1/2 of mustard mixture. Broil 3 to 4 minutes. Turn steak, top with pineapple slices. Spoon remaining mixture over pineapple. Broil 4 minutes longer or until pineapple is lightly browned.
Preheat oven to 350°. In a 2-quart casserole, combine turkey, celery, mayonnaise, onion and lemon juice. Top with almonds, cheese and noodles. Bake 30 minutes. Makes 4 to 6 servings.
In a mixing bowl, toss the chicken strips with the cornstarch. Heat 1 tablespoon of the oil in a wok or frying pan until hot. Stir-fry the chicken pieces in the wok until golden, about 5 minutes. Remove the chicken to a warm plate. Heat the remaining oil in the wok and add the celery, onion, garlic and ginger; stir-fry until fragrant, about 4 minutes. Add the chicken broth and simmer 4 minutes. Add the snow peas, soy sauce, water chestnuts and chicken strips. Cover and cook about 2 more minutes, or until the chicken is reheated and the snow peas are crisp-tender. Serve immediately over hot rice. Yields 4 servings. Serving size: 2 cups over 1/2 cup rice.
Roll crackers to a fine meal. Add all fruit and nuts. Heat milk until you can dissolve the marshmallows in it, stirring constantly. Pour over mixed ingredients. Mix real well using hands if needed. Pack back in cracker box, lined with wax paper. Wrap in foil to store in icebox. I make mine 2 to 3 weeks before Christmas.
Grease 2 (9 x 5-inch) loaf pans. Cream shortening and sugar thoroughly. Add eggs and water. Blend dry ingredients, except nuts and raisins. Add pumpkin and blend. Add nuts and raisins. Bake at 350° for 65 to 75 minutes.
Cook spaghetti; drain well. Keep warm for sauce. In small bowl, stir together water, soy sauce, cornstarch, pepper and red pepper. Set aside.
Cream sugar, eggs and oil. Add pumpkin and dry ingredients together with water. Add nuts. Mix well. Bake in greased and floured tube pan for 1 hour and 15 minutes or until done at 350°.
Mix the cream cheese, horseradish, sugar and salt together. Whip the cream and fold gently into the cheese mixture. Refrigerate.
Mix together flours, sugar, baking powder and cinnamon. Combine the beaten egg whites, milk, margarine and applesauce. Stir into the flour mixture just until moistened. Pour batter from pitcher or large spoon onto hot griddle. When pancakes are puffed and full of bubbles, turn and brown the other side. (Griddle 350°.)
Sprinkle fish fillets with cajun spices. Coat more heavily for a stronger flavor, if desired.
Combine. Pour into greased loaf pan. Bake 1 hour at 350°. Turn onto platter. Serve with a mushroom sauce or other favorite gravy. Serves 8.
Mix all ingredients together except the sour cream. Chill till slightly thickened. Add 1/2 of mixture to bottom of 9 x 13 glass pan. Then put a layer of sour cream, 1 pint. Put the remaining jello mixture on top. Chill.
Brown meat and drain. Add rest of ingredients, except cheese and chips. Pour 1/2 of the meat mixture into a 2-quart casserole. Top with 1 cup coarsely crushed corn chips and 1/2 cup cheese. Pour rest of meat on top. Bake at 350° for 35 minutes.
Sift dry ingredients. Cut in shortening. Dissolve yeast into warm water. Combine yeast mixture and buttermilk. Combine this with dry ingredients. Roll out, cut, fold and dip into melted butter. Bake at 450° until golden brown.
Mix ingredients together. Pour into spring-form. Bake at 325° for 50 minutes.*
In a large bowl, combine ground beef, bread crumbs, 1/4 pound cheese, egg, onion, cilantro and pepper. Mix well. Shape into loaf in 1 1/4 x 7 1/2-inch baking dish. Bake at 350° for 40 to 50 minutes or to desired doneness. Let stand 5 minutes. Combine remaining cheese, cilantro and milk in saucepan; stir over low heat until smooth. Pour over meat loaf. Yield: 6 servings.
Mix pie filling and pineapple. Pour into a 9 x 13-inch pan. Sprinkle cake mix over mixture. Drizzle melted butter over cake mix. Sprinkle coconut over this; top with pecans. Bake at 350° for 1 hour.
Cut up turkey. Mix ingredients together in large size pan. Allow to simmer for a couple of hours (the longer the better).
Sift together flour, 1/4 cup sugar, baking powder and salt. Add milk. Stir in beaten egg and oil. Toss in blueberries and 2 teaspoons sugar. Bake at 350° about 30 minutes. Makes 1 dozen.
Spray saute pan with Pam. Brown steak in pan on medium heat. Combine gravy mix with water and add to browned steak. After gravy thickens, add water chestnuts and place frozen pea pods over top of steak. Do not mix. Pea pods will steam cook in about 3 to 4 minutes. Add pineapple chunks; stir and serve over rice or noodles. Serves 5.
Mix together. Cover. Let rest for 15 minutes before shaping. Cut round circles out with a large glass. Fill with desired filling. Pinch closed. Cover and let rest. Pinch side again before boiling.
Mix margarine, milk, brown sugar and salt in saucepan. Bring to a boil, stirring constantly. Remove from heat; add vanilla. Blend in enough confectioners sugar for good spreading consistency. Makes enough for a 2 layer cake.
Crust: Unroll crescent rolls and pat into 15 x 10-inch jelly roll pan. Bake according to package directions. Cool.
Mix ground peppers, onions and pepper and drain. Add to vinegar mixture and boil for 30 minutes. Put in sterilized jars and seal.
Mix sugar, mustard, salt and vinegar with mixer (not blender). Add oil slowly, beating constantly and continue to beat until thick. Add poppy seed and paprika and beat for a few minutes. Keep in refrigerator. Yields about 2 1/2 cups.
Place roast in slow cooker. In a medium bowl, mash cranberry sauce. Stir in sugar, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until tender. Remove roast and keep warm. Skim fat. Measure 2 cups of the liquid (add water if needed) and pour into saucepan. Bring to boil over medium heat. Combine cornstarch and cold water to make a paste. Stir into a gravy. Cook and stir until thickened. Season with salt.
Beat all ingredients in a small bowl until well blended. Makes about 3/4 cups.
Whip the egg with the powdered sugar. Add melted butter, melted chocolate, milk and a little vanilla. Whip with electric mixer until creamy and thick for spreading. Have your mixing bowl in pan of ice and water while you beat icing. Keeps perfectly for days.
Beat butter, confectioners sugar and eggs with mixer until it forms a custard. Roll wafers moderately fine and fill 13 x 9-inch pan with layer of wafers, then custard, berries and whipped topping. Place layer of wafers on top. Cool in refrigerator 8 hours.
Cream oleo. Add sugar and cream well. Add eggs, one at a time. (I use egg substitute Egg Beaters.) Sift dry ingredients and add to creamed mixture, alternately with milk. Add vanilla.