HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium heat, cook meat and Miracle Whip for 3 minutes. Add vegetables. Stir in soy sauce and garlic powder. Continue cooking 5 minutes or until meat is done. Serve over rice, if desired. Serves 4.
In a skillet, brown the pork chops in oil. Transfer to a greased 13 x 9-inch baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350° for 1 hour or until meat juices run clear. Makes 4 servings.
Make batter out of first ten ingredients. Chop and add last 4 ingredients. Drop on greased cookie sheet and bake at 250° for 30 minutes. (Or a little longer, 35 minutes until firm and lightly browned.)
Cook rice in the 2 cups of water until tender, about 15 minutes. Add the other ingredients when the rice is cool. Chill about 1 hour.
Combine pumpkin, sugar substitute and spices until well blended. Stir in eggs and gradually blend in skim milk. Pour into pie shell and bake until done at 400° about 40 minutes.
Make pudding according to box directions. Empty Cool Whip into pudding mixture. Mix. Mix 3/4 bag of marshmallows into pudding Cool Whip mixture. Decorate top with remaining marshmallows.
Chop hearts. Mix in mayonnaise and cheese. Place in casserole dish (small). Crunch croutons on top. Bake at 375° for about 25 minutes. Serve with Wheat Thins.
Preheat oven to 350°. Mix ingredients in order of recipe. Use 9 x 13 Pyrex dish sprayed with Pam. Pour mixture in pan. Bake 35 minutes until cornbread is light brown.
Mix well and refrigerate. Best if made the night before. Put paper towel on top of salad in refrigerator to keep it from getting watery.
Made with no added fat or sugar, these tasty muffins use fruit and buttermilk to keep them moist.
Crush clove of garlic and combine with other ingredients. Marinate meat or chicken overnight. Broil on grill 10 minutes on each side.
Bake in a buttered 9 x 5-inch loaf pan. Mix all ingredients. Pour into pan. Bake at 350° until brown.
Mix fruit cocktail, crushed pineapple, apple and orange. Sprinkle gelatin and instant pudding on top of fruit and mix well. Refrigerate overnight.
Bone chicken breast, saving skin and bone. Slice meat into thin slices/strips. Simmer skin and bone in 1 1/4 cups water and bouillon cube for 15 minutes; strain into cup; add water if necessary to make 1 cup liquid. Boil linguini or vermicelli. Heat sesame oil in wok or large skillet. Saute chicken strips until golden in color. Add chopped scallions and saute for 1 minute longer. Add chicken broth. Bring to a boil. Mix cornstarch and soy sauce, and stir until thick and clear. Fold in bean sprouts, 1 1/2 cups lettuce and cooked vermicelli. Heat on low and stir until lettuce is wilted and the mixture is well combined. Serve with remaining lettuce and chopped pimiento.
Mix together and bake at 375° for 1 hour. Uncover and bake for an additional 15 minutes until potatoes are done.
With electric mixer or food processor cream butter, brown sugar, egg, vanilla, baking soda and cream of tartar until smooth and creamy. Stir in flour, pecans and chocolate chips. Drop by heaping teaspoonfuls onto a lightly greased cookie sheet. Bake 8 to 9 minutes in a 375° oven.
Put sugar, mustard, garlic powder and salt in mixing bowl and set on medium speed. Add vinegar and oil gradually. If you rotate vinegar and oil slowly and beat, it will become creamy and thick. Stir in celery seed and onion.
Mix all ingredients together and mix well. Bake in tube cake pan at 325° for 1 1/2 hours.
Combine flour and baking powder. Add milk. Stir in egg and oil. Stir in mashed banana. Pour batter by heaping tablespoonfuls onto a hot nonstick griddle. When brown on one side, turn and brown other side. Serve at once. Makes 4 servings.
In blender, combine milk, Nestle Quik and peanut butter; blend until smooth. Add ice cream. Makes three 8-ounce servings.
Place brisket on large piece of heavy-duty foil. Sprinkle with onion soup, 2 1/2 tablespoons liquid coffee, 2 1/2 tablespoons water and sprinkle liberally with soy sauce. Fold up in foil with drugstore fold. Bake in a 250° to 350° oven for 2 1/2 hours. Cool; slice across grain.
Combine melted butter and dry cake mix (let butter cool a couple of minutes before adding to dry mix). Mixture should be crumbly. Reserve 1 1/2 cups of mixture for topping. Pat remaining crumbs mixture into an ungreased 13 x 9 x 2-inch pan. Combine peanut butter and Marshmallow Creme and spread evenly over mixture in pan. Crumble the reserved crumb mixture over the peanut butter/marshmallow. Bake 20 minutes at 350°. Let cool; cut into bars. Makes 3 dozen 1 1/4 inch bars.
Mix Jell-O, pineapple and water together in saucepan and boil until Jell-O is dissolved. Set aside until cool. Add 1 cup buttermilk to cooled mixture and beat until frothy. Fold in container of Cool Whip. Pour into square dish and chill. Cut into squares and serve on lettuce leaf.
Cut the garlic into thin slices and saute in the olive oil until not quite browned. Add the cream, tiny bit of salt and ample pepper. Simmer for a moment to reduce the cream and then toss with the hot pasta. Add cheese and parsley garnish.
Place butter in a 1-quart round bowl. Microwave on High for 30 to 45 seconds or until melted. Stir in sugar, cinnamon and cloves. Microwave on High for 1 to 2 minutes or until sugar is dissolved. Stir in nuts until well coated; microwave on High for 4 to 5 minutes. Spread out on foil to cool.
Beat eggs high speed 1 minute. Add sugar and lemon juice, beating well. Then add sugar, salt and spices. Fold in flour. Add pumpkin until done well. Pour on greased cookie sheet (sprinkle nuts). Bake at 375° for 20 minutes. Turn cake on towel (powdered sugar on towel). Roll up and let cool.
Beat eggs and mayonnaise together. Add chopped onion, cheese, water chestnuts and mushroom soup. Cook broccoli according to package directions. Drain well. Mix all ingredients together. Pour in casserole and top with crushed Ritz crackers and melted butter. Bake at 350° for approximately 30 minutes.
Brown chicken breasts on each side in a butter (margarine) and oil mixture. Place in roaster pan(s). Brown shallots in butter. Add half and half gradually heating and stir constantly. Add wine and continue heating until warm. Add mustard and whisk until thoroughly mixed. Pour sauce over chicken and cover roaster. Bake chicken at 350° for 30 to 40 minutes. Serve over rice.
Cut chicken into small pieces. Sprinkle with salt and flour. Deep fry until golden brown. Place the chicken in another pan and add a mixture of soy sauce, sherry, water, ginger, green onion and sugar. Heat the pan (or wok). Add chicken and other ingredients. Stir slowly until sauce begins to dry up. If it dries up too quickly, add a little more water. Great the next day for a picnic. Serves 4 to 6.
Mix cream cheese and sharp cheese together with hands. Add remaining ingredients. Roll into a ball. Sprinkle with paprika. Place garlic buds in ball. Cover with plastic wrap. Let stand in refrigerator for 24 to 48 hours. Remove at least 1 hour before serving. Remove garlic buds. Serve with crackers. This freezes well.
Mix sugar, shortening and eggs, stir in vanilla. Mix remaining ingredients. Roll dough on floured surface, cut in circles using glass or cookie cutter. Use pie filling or any type of fruit fillings. Two circles per cookie, 1 for top; 1 for bottom. Bake at 350° to 400° for 8 to 10 minutes.
Combine all ingredients and mix well. Chill. Roll into logs. Chill overnight. Slice thin. Bake at 400° for 10 minutes.
Brown beef; add seasoning and onion. Cook until tender. Add flour and brown. Add milk and stir (more milk can be added if thinner consistency is desired or substitute part water if milk gravy is too rich).
In medium saucepan, bring the orange juice to a boil. Stir in the butter, sugar and rice, combining well, then cover tightly. Simmer the rice over low heat for about 18 minutes. Do not lift the cover or stir. Remove from heat. Add the orange zest and stir. The rice should be tender and the liquid absorbed.
In mixing bowl, beat cream cheese until smooth. Add sour cream and mayonnaise; mix well. Spread mixture on a round 12-inch serving latter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with Mozzarella cheese, green pepper, tomatoes and onions. Cover and refrigerate. Serve with crackers.
Cream sugar and oleo together. Add eggs next, then remaining ingredients. Bake at 350° for 8 to 10 minutes.
Warm sugar and cocoa on low heat 2 minutes. Add butter and blend in milk. Increase heat and bring to a boil. Boil 1 1/2 minutes. Add vanilla. Cool. Use over cake or ice cream.
Preheat oven to 350°. Spray 9 x 13 baking dish by spraying with Pam spray.
Combine cake mix, margarine and eggs. Stir until dough forms. Press in ungreased 13 x 9-inch pan. Combine pudding and Eagle Brand milk. Mix well. Spread over dough in pan. Sprinkle with coconut and pecans. Bake at 350° for 20 to 25 minutes.
Bring to a boil vinegar, sugar, celery seed, vegetable oil, salt and mustard seed and pour over cabbage. Let stand 24 hours before using. Will keep for 3 weeks.
Mix ingredients with about 1/2 cup cold water. Knead for 3 minutes. Dough should form a ball. Roll 1/4 to 1/2-inch thick. Cut into bones. Bake on a lightly greased cookie sheet at 350° for 30 minutes. For dogs.
Place half of watermelon in a food processor bowl with metal blade or blender; process until smooth. Pour puree into a 2-quart nonmetal freezer container. Repeat with remaining watermelon. Add lemonade and limeade concentrates. Stir to blend. Add ginger and vodka; stir to blend. Cover. Freeze 8 hours or overnight until firm; stir once or twice. Remove from freezer 5 to 10 minutes before serving. For each scoop serving, one cup.
Mix together cinnamon and sugar. Make up pie crust with water, lard and flour. Roll out enough to fold over after putting filling inside and flute edges (good), so won't leak out when frying. Put filling inside and fry in skillet until golden brown on each side. Only makes 1 pie or 2 small ones.
Cream together margarine, cream cheese and sugar. Add salt, vanilla, almond and eggs, one at a time. Stir in flour, mixing well. Bake in tube or Bundt pan at 325° for 1 1/2 hours. This cake freezes well.
Mix all the ingredients lightly. Use all the batter. Freeze or reheat leftovers (if any).
Grate zest from lemon and set aside in small bowl. Squeeze lemon juice over chicken pieces and let marinate for a few minutes, turning chicken once or twice. Mix flour, salt and pepper together and coat chicken pieces. Melt 3 tablespoons of butter in nonstick skillet and saute for 3 to 4 minutes per side. Remove chicken and add remaining butter and flour mixture to form a paste. Pour any remaining lemon juice marinade and chicken broth into cooking pan, loosening brown bits, making a gravy. Return chicken to pan and sprinkle with lemon zest and brown sugar mixture. Bake 30 to 35 minutes at 350° or simmer same amount of time. Serve over cooked fettucine.
Crush Oreos into small crumbs. Melt the butter and combine with the crushed Oreos. Spread into the bottom of a 9 x 13-inch cake pan. Save a few crumbs for a sprinkling on top.
Put a layer of cucumbers and onions and a layer of ice. Then sprinkle salt over it and let it stand for 3 hours. Then heat sugar, vinegar, mustard seed, turmeric and celery seed. Then heat and let boil until sugar is dissolved. Let it come to a boil good. In the meantime drain cucumbers and onions and put in jars. Pour mixture in jars.
Heat oven to 350°. Cut steak into 10 equal portions. Pour oil into skillet. Brown each piece of steak. Transfer to a roasting pan. Add onions to oil in the skillet and brown lightly. Add the rest of the ingredients to make a barbecue sauce and stir and simmer 5 minutes. Pour the sauce over the steaks in the pan. Cover. Bake 2 hours or until meat is fork-tender. (Baste meat occasionally with sauce in pan.)
Cook light brown sugar with milk. Boil until it's thin in cold water. Add butter and vanilla. Remove from fire and leave until cold. Then beat until creamy. If sugar curdles the milk, add a pinch of baking soda.
Spray 9-inch pie pan with Pam. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute; pour into sprayed pan and bake approximately 50 minutes until center puffs out and knife comes out clean.
Cream cheese and sugar with egg yolks. Trim crust from bread and roll each slice with a rolling pin until flat. Spread cheese mixture thinly on each slice of bread. Roll up bread and dip in margarine. Roll Blintz in sugar-cinnamon mixture. Place them on a cookie sheet and freeze. When ready to serve, bake at 400° for 15 minutes. Makes 48 Blintzes. Do not thaw before baking.
Beat the eggs in mixing bowl. Beat in sugar and oil. Combine dry ingredients and add to egg mixture. Add zucchini and vanilla. Stir well. Grease and flour 2 loaf pans. Bake at 350° for 55 minutes.
Brown meat in Teflon skillet sprayed with nonstick cooking spray. Add onion and brown a little longer. Add salsa and mix well. Add taco seasoning and cook to desired consistency. Serve hot, rolled in flour or corn tortillas, or chill and serve cold on top of tossed salad for a taco salad. If using meat for filling in a tortilla, add chopped lettuce and tomato and 1 tablespoon lite sour cream. Entire recipe makes 6 servings.
Cook macaroni, drain. Stir in milk into soup. Add cooked chicken, 1/2 the cheese and macaroni. Mix well. Place in a covered casserole dish and bake at 350° for 50 minutes. Uncover and stir. Top with remaining cheese and bake until cheese melts, about 2 to 3 minutes.
Cut biscuits into fourths, roll each piece of biscuit into mixture of cinnamon and sugar. Drop into pan after coating with cinnamon and sugar.
Mix all ingredients and refrigerate for at least 2 hours. Serve with small pieces of party rye bread, sourdough bread or Hawaiian bread.
Cut meat small in chunks; mix all ingredients in skillet or wok. Add sauces and all other vegetables. Cover; simmer until tender. Make a thickening of the cornstarch and enough water to make a smooth paste. Add to beef mixture. Continue to simmer. Makes a nice gravy that can be served with rice. Season with salt and pepper to your taste.
Add squash, egg, sugar, salt, butter and milk to a bowl and mix. Add yeast mixture and flour and blend. Cover and set aside to rise.
Blend until dry ingredients are moistened. Bake at 400° in greased muffin tins for 20 minutes or until light brown. Makes 6 large or 12 small muffins.
Grind cranberries and apple in food processor or kitchen food grinder. Add remaining ingredients in a small bowl. Chill before serving.
Cream shortening and beaten eggs. Add puddings, Bisquick alternately with the milk. Then add chocolate chips. Bake about 10 minutes in scant 375° oven. Makes about 2 dozen or more.
Cut steak into 4 pieces. Dip into egg with milk, then into breadcrumbs mixed with salt and paprika. Fry veal in heated fat in heavy skillet until well browned. Pour 1/2 can of soup mixed with milk over meat. Cover and simmer (do not boil) 45 to 50 minutes. Remove veal from pan. Pour remaining soup, thinned with milk, into pan. Stir, heat and serve as sauce.
Combine first 6 ingredients in a shallow dish. Dip fish in milk and dredge in cornmeal mixture. Place in lightly greased 13 x 9 x 2-inch pan and drizzle with butter. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. You can use any kind of fish fillets.
Mix cream cheese with pineapple juice. Whip thin; add pineapple, nuts and cherries. Fold in Cool Whip and marshmallows. Cool in refrigerator at least 24 hours before serving.
Preheat oven to 400°. Slice apples in an 8 or 9-inch pie pan. Mix remaining ingredients until the mixture resembles crumbly pie dough. Add 1/4 of the mixture to the apples in the pan. Stir until evenly distributed. Top the pie with the remaining. Bake pie in oven for 30 to 35 minutes or until top is golden brown. This is excellent served with ice cream.
Combine eggs, sour cream, sugar, flour, salt and extract; beat with rotary beater until blended. Stir in apricots, drained and cut into pieces. Pour into pie shell. Bake at 400° for 25 minutes. Remove and sprinkle with topping. Return to oven for 20 or 25 minutes, until filling is set. Cool and refrigerate.
In frying pan, chop and slice chicken breasts into small pieces. Mix in corn after chicken breasts are cooked thoroughly, then put a small amount of picante sauce in. Stir and then simmer. Spread cream cheese on tortilla shells. Put chicken and corn mixture in middle of shells. Slice a couple strips of Monterey Jack and place on top of mixture, then put on Mozzarella cheese. Fold shell and close with toothpick. Place in foiled cookie sheet. Sprinkle a little Mozzarella on top. Bake at 350° for 10 to 15 minutes. When done, serve with picante sauce poured over top of each fajita. This recipe makes 4 to 5 fajitas.
Toss apples, sugar and spices together lightly. Add flour, soda and salt to apple mixture. In a separate bowl, combine eggs, oil and vanilla. Add to apple mixture. Pour into ungreased 9 x 13-inch pan. Bake 45 minutes at 350°. Cool. Put on Lemon Glaze. Cut in squares.
Mix in order given; let rise 2 times to double in bulk. Roll out, cut and fry in hot grease. Frost with 2 pounds powdered sugar mixed with water.
Place jelly and mustard in pot and heat slowly; stirring until well mixed and jelly is melted. Cut hot dogs into small pieces. Add to sauce and simmer about 20 to 30 minutes.
Mix all ingredients together. Turn into	lightly greased pie pan. Bake at 350° for 30 minutes, or until done. Serve warm or cold, topped with whipped cream.
Slice zucchini and onion rather small. Cook in water 5 minutes and drain. Add soup, sour cream and shredded carrots and melted margarine. Prepare stuffing mix according to package directions. Spread 1/2 of stuffing in bottom of oiled 9 x 13 x 2-inch baking dish. Spoon squash mixture on top. Distribute remaining stuffing on top. Bake at 350° for 30 minutes. This is pretty and delicious!
Mix the first 5 ingredients and spread on tortillas. Add ham and roll up. Cut into bite size pieces.
Cream sugar, shortening and egg. Dissolve soda in milk. Add rest of the ingredients and mix well. Pour into greased and floured 9 x 13-inch cake pan. Over the top, sprinkle 1/2 cup white sugar and 1/2 cup chopped nuts and sprinkle with cinnamon. Bake at 350° for 30 to 45 minutes. Serve with whipped cream. Serve warm or cold.
Beat eggs and sugar until light in color. Add cream cheese gradually. Add vanilla. Put small cupcake liners in cupcake pans. Place one vanilla wafer in each liner and pour mixture over it. Bake at 350° for 10 to 15 minutes. Cool. Top with pie filling. Serves 14.
Dice fruit in large bowl. Mix the peanut butter, mayonnaise and juice from cherries. Stir until smooth; pour over fruit. Add the marshmallows; stir until well mixed.
Mix together softened cream cheese, Tabasco and chicken spread. Roll into ball and roll in walnuts. Refrigerate. Serve with crackers.
Clean and slice mushrooms. In large frying pan in which you have placed the butter, cook until all water in mushrooms has disappeared. Saute until lightly browned. Roll out crackers, using rolling pin. Butter a 10 x 10-inch deep casserole. Alternate layers of mushrooms and crackers.
Melt peanut butter and butter. In a large bowl combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands. Form into 1/2-inch balls. Chill until firm. Melt chocolate and paraffin in double boiler. Dip balls in the chocolate mixture.
Mix all except egg whites. Stir until smooth. Beat egg whites separately and fold in. You can add your choice of fruit.
Mix mayonnaise, sour cream and dressing. Wash and prepare fresh vegetables and mix English peas with them. Add dressing. Stir to coat vegetables. Chill and serve.
Put your steaks in the oven at about 325° until they are done. Take them out and drain the steaks. On the bottom of your pan, put the Stove Top stuffing on the bottom. Put steaks on top. And then put the mushroom soup on top of the steaks. Then put back in the oven for about 10 or 15 minutes.
Sift the flour; measure and resift 3 times with baking powder, soda and salt. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add bananas and mix. Add flour in 4 portions and beat until smooth after adding each portion. Turn into a well-greased pan (8 x 4 x 2 1/2-inch) and bake in moderate oven (350°) for 50 minutes or until bread tests done. Cool on rack before slicing. Makes 1 loaf.
Mix first five ingredients. Place in a buttered casserole. Melt butter, crush crackers and mix together. Spread over vegetables. Bake at 350° for 30 to 40 minutes.
Place carrots in a glass pie plate with 2 tablespoons water. Cover with vented plastic wrap; microwave on High for 3 minutes. Coat large frying pan with nonstick spray. Saute carrots, garlic, basil and lemon juice until fragrant, about 3 minutes. Sprinkle with pepper.
In mixing bowl, beat eggs. Add brown sugar and Bisquick. Mix well. Add vanilla, pecans and coconut. Mix well. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool. Cut into squares.
Mix all together and place in a loaf pan at 350° for 40 to 45 minutes. Serves 6.
Butter 2 slices bread, cut in small cubes and set aside. Cut the remaining bread in 1-inch cubes and put in bottom of 8 x 8 x 2-inch casserole dish. Combine chicken or crab meat, vegetables, mayonnaise and seasoning and spoon over bread. Put remaining unbuttered bread cubes over mixture. Combine eggs and milk. Pour over all. Cover and chill an hour or overnight. Spoon soup over top and sprinkle with butter cubes. Bake in a slow 325° oven for 50 minutes or until set. Sprinkle cheese on top last few minutes of baking.
Mix softened cream cheese, jello and 1/4 cup milk together until smooth; add Cool Whip. Makes about 3 cups.
Brown chopped onion and chopped green pepper in small amount of oil. Add ground beef and cook until crumbly. Add tomatoes and soup. Season to taste. Simmer while macaroni cooks. Drain macaroni and mix with meat. Put in casserole and bake in 350° oven for 15 to 20 minutes.
Layer bread cubes, chicken and shredded cheese in well-greased casserole. Mix eggs, milk and seasoning. Pour mixture over chicken mixture. Let set 5 to 6 hours. Bake at 350° for 30 minutes.
Cream butter. Add sugar gradually and blend thoroughly together. Add heated milk and flavoring. Press small amounts into molds. Remove at once to wax paper.
Mix juices from fruits and pineapple with vanilla pudding. Mix in with fruit in a bowl. Chill at least 1 hour. Now can be served over pound cake.
Brown meat and onion together. Stir in soup and water. Put in casserole dish. Cover with grated cheese, then Tater Tots. Bake at 350° for 45 minutes.
Mix cream cheese, 1/2 cup Crisco and vanilla together. Measure 10x sugar. Blend half of sugar in cream cheese mixture. Add hot water. Add chocolate until smooth and rest of 10x sugar. Take out 2 cups of mixture for icing.
Mix together all except Hoffman or cocktail sauce and spread on plate. Then spread on Hoffman or Kraft shrimp cocktail sauce. Sprinkle on 6 diced crab sticks.
Preheat oven to 350°. Mix soups and milk; stir until blended. Combine all ingredients except cheese. Pour into greased 13 x 9 x 2-inch pan. Top with grated cheese. Cover with foil and bake 30 to 40 minutes or until hot and bubbly.
Cook carrots in salted water until tender. Drain and mash. Blend flour, margarine and remaining ingredients. Mix with mashed carrots and pour into a greased baking dish. Bake at 400° for 45 minutes.
Combine milk, sugar, egg, flavoring, cinnamon and salt. Stir in bread crumbs and raisins. Mix well and pour into baking dish and bake at 350° for 1 hour or until done.
Sift flour, salt and baking powder together. Cream shortening and sugar together. Add butter, eggs and vanilla, then add sifted ingredients and milk. Roll and cut. Sprinkle with sugar and bake on baking sheet in moderate oven (375°) for 12 minutes. Makes 2 1/2 dozen.