HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rice in a greased 2-quart casserole. Combine soup, mayonnaise, peas, pimiento, salt, pepper and turkey. Pour over rice. Bake at 350° for about 20 minutes or until thoroughly heated. Yield: 6 servings.
Beat cream cheese, milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon juice, lemon peel and 1 1/2 cups whipped topping. Spread on bottom of graham cracker crust, then add a layer of strawberries on top. Mix 2 cups milk with pudding mixes with wire whisk for 1 minute. Let stand for 1 minute or until thickened. Gently fold 1 cup whipped topping mix and add on top of strawberries. Refrigerate for 4 hours.
Heat soup. Add gelatin mixture. Then add cream cheese and, when that is melted, add all other ingredients. Mix until smooth. Mold and chill. Makes approximately 4 cups. Serve with Triscuits.
Beat egg. Add milk and oil; mixing well. Combine flour and next 4 ingredients. Add to egg mixture, mixing until blended. Stir oats into batter.
Mix together and place in a greased casserole dish. Bake at 350° for 1 hour.
Combine all ingredients; mix lightly. Cover and chill at least 2 hours or up to 24 hours, stirring occasionally. Serve with tortilla chips.
Mix all ingredients well. Pour in muffin pan. Bake at 350° for 20 minutes. Makes 12 muffins.
Mix all ingredients together. Drop by teaspoons on ungreased baking sheet. Bake at 325° for 20 minutes. Don't overbake.
Mix flour, soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture and beat until smooth. Stir in pineapple, carrots and coconut. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 minutes or until done.
Combine all ingredients in a large bowl. Pour in a greased 13 x 9 x 2-inch pan. Dot with butter. Bake at 350° for 40 minutes. Serves 12 to 15.
Put fish into pressure cooker; cook entire portion(s) until mushy and soft, including bones (tuna fish or potted meat mixture). While fish is still hot, add cut onions, bell pepper, flour and crumbled crackers. Make patties. Put patties in deep fry grease; cook to desired taste.
Tie cloves and cinnamon in bag. Boil 3 minutes in water. Tie tea in a bag and steep 3 minutes in the water. Take out tea and spice bags. Add remaining ingredients. Serve hot or iced.
Slice bananas. Put 1/2 teaspoon corn oil margarine in bottom of microwave dish. Place bananas on top of margarine. Sprinkle cinnamon on top of bananas. Cover and place in microwave on High for 1 1/2 minutes. Yield: 2 servings Banana Yummies.
Bake potatoes until tender. Cool; then slice lengthwise and scoop out the center of each half. Leave about 1/4-inch thick shell. Save the centers for mashed potatoes later. Combine the oil, chili powder and hot pepper sauce. Brush inside of each shell with the mixture. Place on a baking sheet and fill each shell with bacon, tomato and green onion. Top with cheese and bake at 450° for 10 to 12 minutes or until cheese is melted and shells are heated through. Serve with sour cream, if desired. Shells can be covered and refrigerated for 24 hours before baking for make-ahead ease.
Heat water and oleo to boiling. Add flour, stirring constantly. Cool. Add eggs one at a time; mix well. Grease a 13 x 9-inch cake pan. Spread mixture. Bake 30 minutes at 400°. Cool completely.
Saute peppers, onions and mushrooms in butter until tender. Place some pepper mixture on flour shell. Sprinkle with cheese. Fold in half; secure with toothpick. Place in a hot buttered skillet; heat until golden brown on both sides. Serve hot with sour cream and salsa. This recipe is great with leftovers or can increase to feed many.
Chop onion, green pepper and celery. Cook in a little fat. Add tomatoes; cook 5 minutes. Add spaghetti, baked beans and corn. Heat and serve.
Mix together and pour over 1 cut up fryer. Marinate at least 1 hour or longer if you wish, then cook on hot grill until done.
Mix all ingredients and pour into graham cracker crust. This makes two 9-inch pies. Refrigerate overnight.
In medium saucepan, place all ingredients with just enough water to cover. Bring to a boil; immediately reduce to simmer. Continue to cook until all redness is gone, using a fork to separate meat. Drain.
Combine all ingredients and mix until smooth in consistency. Serve with fresh fruit. Delicious with sliced apples and strawberries.
Brown beef. Drain the fat, then add all other ingredients. Simmer 2 1/2 to 3 hours.
Brown 4 to 6 (or number needed) pork chops. Drain. Place back in pan and cover with a jar of salsa. Cook over low heat 30 to 40 minutes. Enjoy with rice, noodles or tortillas.
Brown and drain ground beef. Add cooked onion. Blend together the soups and Ro-Tel tomatoes. Mix beans with meat after meat is cooked. Crush Doritos chips and place in bottom of casserole dish. Layer meat and onion mixture over the chips. Pour the blended soups and tomatoes over this. Add grated cheese. Bake at 350° until cheese melts and casserole is hot.
Mix Crisco, water and milk until blended to a milky consistency. Add flour and salt. Mix. Roll into pie crusts. Makes 2 crusts.
In a large saucepan, melt butter. Add soups and water. Stir well to combine. Bring to a boil. Measure rice into a 13 x 9-inch baking pan. Pour about 2/3 of the soup mixture over rice. Lay chicken pieces on top. Pour remaining soup mixture over chicken. Cover and bake in a 275° oven for 3 hours. Serves 6 to 8. "Can be cooking while I'm at church."
Saute meat (ground beef and ground sausage) in olive oil, breaking it into small bits as it browns. Add spaghetti sauce, salt and oregano. Simmer for 15 minutes.
In a large skillet, cook and stir ground beef and onion until beef is brown; drain. Add garlic salt, pepper, chili sauce, brown sugar, white vinegar, mustard and tomato sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Cool and freeze.
Boil water and sugar 2 minutes. Take off heat. Add red food coloring. Let cool. Fill feeder.
Beat egg whites and cream of tartar until it stands in peaks. Add the sugar gradually, beating continuously. Flavor with vanilla. Spread meringue onto a heavily oiled brown paper-lined cookies sheet or force meringue through a cake decorator or cookie tube. Bake at 400° until brown. Loosen paper lining. While hot, spread the filling. Roll as for jelly roll.
Mix dry ingredients. Add pineapple with its juice. Lightly beat eggs and add. Mix well. Bake 35 minutes at 350° in a 10 x 13-inch pan.
Cream sugar and butter or margarine. Add eggs; beat well. Add applesauce and vanilla. Sift together flour, soda, salt and spices; add to creamed mixture and beat well. Add raisins and nuts. Bake for about 2 hours in a 325° oven.
The mashed vanilla bean may be added to the sugar and stored in an airtight container so the sugar absorbs the flavor of the vanilla, this may be done well in advance.
Place shrimp and haddock in greased 13 x 9-inch pan. Spread soup over top. Add crushed crackers with melted margarine. Bake at 375° for 25 minutes. Serve with rice or noodles.
Whip eggs in the bottom of a punch bowl. Add the sugar and spices and whip again. Add remaining ingredients. Sprinkle with a little nutmeg and lots of cinnamon. Enjoy!
Press pizza crust on pizza pan forming the crust. Brown and drain sausage. Crumble and sprinkle over crust. Sprinkle hash browns and cheese over meat. Beat eggs, milk and seasonings together. Pour mixture over pizza. Bake at 350° for about 30 to 35 minutes. Slice and serve.
Mix salmon, eggs, salt and pepper to taste and onion together. Add enough cornmeal to make mixture stiff enough to shape into croquettes. Fry in hot skillet with deep Crisco oil.
Cream the cream cheese. Add Cool Whip and marshmallows. Fold in fruit and nuts. Cut cherries in half. Cool two hours.
Drain fruit. Add coconut and whipped topping. Stir the ingredients together. Chill until ready to serve.
Beat eggs. Stir in condensed milk, water and vanilla. Fold in cookies and whipped cream. Pour into an aluminum-foil lined 9 x 5-inch loaf pan. Cover and freeze for 6 hours or until firm. This mixture may also be frozen in a regular ice cream freezer.
Heat olive oil in large skillet. Saute chopped garlic and onion until brown; add chopped tomatoes and olives. Cook for about 5 minutes, then add basil and oregano and cook another 2 to 3 minutes. Cut bread in half lengthwise and then into half again; scoop out bread, making a trough (give scooped bread to local ducks or geese); divide sauteed ingredients and spoon into trough. Bake at 350° about 10 to 15 minutes or until crisp. Add shredded cheese and place under broiler for 30 to 60 seconds or until cheese melts. Serve as soon as possible. To serve, cut into smaller pieces.
Preheat oven to 350°. Melt butter in 9 x 13-inch baking dish. Cut potatoes in cubes. Sprinkle Italian dressing over potatoes. Separate onion slices and place over potatoes. Cover and bake at 350° for 1 hour. Uncover last 10 minutes of baking time.
Saute onion, green pepper and salt in the butter. Combine both cans of corn, eggs, muffin mix and 1 cup cheese. Mix with onion mixture and place in a 1 1/2-quart casserole dish. Top with remaining cheese and bake at 350° for 40 minutes. Serves 6.
Mix thoroughly the sugar, butter and eggs. Add flour, cocoa and vanilla. Pour into a greased 9-inch pie plate. Bake at 350° for 25 to 30 minutes or until set. Serves 6 to 8.
Melt bacon grease in a large skillet; add sugar and cook, stirring, for 2 minutes. Add onions and cook slowly until lightly colored. Stir in cabbage, apples, vinegar, wine and spices. Cook over low heat, covered, for 10 minutes, then add water and cook, with cover askew, stirring occasionally, for 30 to 40 minutes. Add salt to taste. Serve either hot or cold.
Saute and drain sausage. Beat eggs, milk, salt and mustard. Layer bread, sausage and cheese in a 9 x 13-inch pan. Pour egg mixture over; refrigerate overnight. Bake at 350° for 45 minutes.
Preheat oven to 400 degrees. Arrange the potatoes in an 9 x 13-inch baking dish. Combine the butter and garlic in a small microwave safe dish. Microwave on HIGH for 30 seconds or until butter melts; stir. Drizzle the butter mixture over the potatoes. Sprinkle with the green onions and grated cheese. Bake for 35 to 45 minutes or until the potatoes are tender and light brown. Makes 4 servings.
Combine fruit juices and water; chill. Add ginger ale just before serving. Serves 36.
Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Sprinkle in the lemon juice or vinegar and 5 to 6 tablespoons cold water, 1 tablespoon at a time, and toss until dough just comes together in clumps. Shape into 2 discs, one slightly larger than the other. Wrap in plastic and refrigerate at least 30 minutes. Makes 1 (2 crust) 9-inch pie.
Lay flat: one package of crescent rolls in bottom of 9 x 13-inch pan. Brown hamburger and drain. Add the Sloppy Joe mix, tomato sauce and oregano. Mix well and pour over the dough. Sprinkle cheese over the top and place the second package of crescent roll dough over the top. Bake 1/2 hour at 350° or until brown.
Heat oven to 200°. Place popcorn in roasting pan. In medium pan on stove heat brown sugar, margarine, white corn syrup and salt to bubbling boil. Cook over medium heat 5 minutes. Stir in soda then mix into popcorn and place in oven for 1 hour stirring every 15 minutes.
Mix milk and Cool Whip; add lemonade. Pour into graham cracker crust. Chill.
Mix all ingredients in bowl, cover and chill 1 to 2 hours. Serves 4.
Drain clams and reserve juice. Cook bacon until crispy, crumble and put aside. Saute diced onion, add crumbled bacon, potatoes and clam juice and simmer until potatoes are tender. Stir flour into half and half and slowly add this into the pot. Stir until thicker. Add salt, pepper and clams. Turn off burner. Add butter and stir.
Boil 4 cups water with bouillon cubes. Add noodles. Cook 3 minutes. Stir in seasoning from flavor packets. Add stewed tomatoes (and mushrooms). Heat until hot.
Wash blueberries and dry on paper towels. Cream margarine with sugar. Add beaten eggs. Blend in sifted flour, sifted with baking powder. Fold in the berries gently. Bake in greased and floured 9 x 12-inch metal pan at 375° for approximately 30 minutes. Dust with confectioners sugar. Cut into squares and serve from the pan. Top with whipped cream. Makes 16 squares.
Dissolve gelatin in boiling water; stir in raspberries, pineapple and chopped pecans. Blend well.
Thaw dough and allow to rise according to package directions. Divide dough in half and set one portion aside. Turn out one portion of dough on a lightly floured surface. Roll dough into a 10-inch circle.
Cut each frank in 8 pieces. Arrange kabob-style on toothpicks. Start with frank, then pickle, etc. Shake 2 or 3 drops of liquid smoke on each kabob. Arrange kabobs in a circle on plate. Microwave 1/2 minute on High for 6 kabobs. Makes 32.
Crumble angel food cake in bottom of cake pan. Prepare the vanilla pudding with skim milk and spread over cake. Sprinkle strawberries or cherries over the pudding. Top with Cool Whip.
Combine salad dressing and mustard. Cook rotini; drain and rinse in cold water. Drain. Combine with the rest of the ingredients. Toss with dressing. Chill. Serves 10 to 12.
Combine filling with juice and spice and pour into center of batter. Do not stir. Bake in preheated oven at 425° for 45 to 50 minutes.
After eggs whites are stiff, mix in other ingredients. Drop onto cookie sheet. Bake at 325° for 10 to 12 minutes.
Mix together in large mixing bowl. Place in 9 x 13 x 2-inch casserole dish and bake at 425° for about 45 minutes or until golden brown.
Mix thoroughly all ingredients except gravy. Shape into meatballs and brown in skillet or on broiler rack in a 400° oven. Prepare gravy in crock-pot. Add meatballs. Cover and cook on low setting for 7 to 9 hours (on high setting for 3 to 4 hours). Makes 4 to 6 servings (about 2 quarts).
Whip cream. Add enough syrup to taste chocolatey. Place a row of graham crackers in bottom of a square dish or pan. Spread on some chocolate cream. Keep alternating until dish is full. End with cream. Refrigerate 2 to 3 hours. Cut and enjoy.
Bring to a boil potatoes, celery, onion, carrots and green pepper. Boil 15 minutes or until desired tenderness. Turn down on low; simmer. Add corn, peas, corned beef, Veg-All, green beans, salt and pepper. Simmer for 30 minutes. Serve warm with saltine crackers on a cool day.
Combine flour, baking powder, salt, vanilla pudding, butter, egg and milk; beat for 2 minutes. Pour into greased 10-inch pie pan. Place peaches over batter.
Combine cream cheese, salsa, onions and olives. Spread thinly on tortillas. Arrange slices of corned beef on cheese. Roll up tightly. Cover and place in refrigerator at least 3 hours. To serve, cut into 3/4-inch slices.
Slice angel food cake; cover bottom of 9 x 13-inch pan. Pour pineapple with juice over cake. Mix pudding according to directions; pour over pineapple. Top with Cool Whip. Sprinkle with shredded coconut, if desired. You can also put sliced bananas over cake before adding pineapple.
Grease 3 (1 pound) coffee cans. Sift first 5 ingredients together and set aside. In a large bowl, blend sugar, oil and eggs. Add pumpkin and water. Mix all together well. Pour into greased coffee cans and bake for 1 hour at 350°.
Cook squash until done; drain and mash. Add onions and egg. Cook in pan like dressing with liquid mix and chicken bouillon cube. Add seasonings. Bake at 350° for 45 minutes or an hour.
In a stew pot with top, simmer all ingredients except for vegetables for 1 1/2 hours. Add vegetables and cook another 40 minutes. Makes 4 to 6 servings.
Mix cake mix, oleo and egg; pat evenly in 9 x 13-inch pan. Mix sugar, cream cheese, vanilla and eggs; pour over cake mix mixture. Bake for 45 to 50 minutes in 350° oven.
Bring to a boil vinegar, 6 cups sugar and allspice. Pour over pickles. Next day, add 2 cups sugar. Each day add 2 cups sugar. On the third day, can. Put a couple of allspice in each jar.
Melt butter; add brown sugar. Stir until melted. Add milk and boil 2 minutes. Let cool. Add powdered sugar and vanilla. Stir until smooth.
Mix flour with salt, soda and baking powder. Cream butter. Gradually beat in sugar. Add eggs and vanilla; beat until well blended. Stir in dry ingredients. Add raisins and carrots.
Place chicken in baking dish. Cover with Italian dressing. Roll chicken until covered. Leave remaining dressing in dish. Sprinkle lemon pepper over chicken until completely covered. Bake at 350° until brown, turning once every 30 minutes.
Mix together first 3 ingredients. Blend in next 2 ingredients. Shape into a 9-inch log or 2 (4 1/2-inch) logs. Wrap in plastic wrap and chill for 4 hours or overnight. Combine chopped parsley and pecan pieces. Roll logs in this mixture and coat thoroughly. Serve with crackers. Makes 3 cups spread.
Combine egg whites, cream of tartar, vanilla and salt in a mixer bowl. Beat until soft peaks form. Add sugar gradually, beating constantly until stiff peaks form. Place sponge cakes on a foil-lined wooden cutting board. Place 1 ice cream patty in each cup. Cover each with meringue, sealing meringue to bottom of sponge cups. Sprinkle with crushed peppermint candy. Bake at 500° for 2 to 3 minutes or until light brown. Serve immediately. Serves 2.
Mix crumbs and Parmesan cheese; set aside. Combine eggs, salt and pepper. Heat oil in skillet. Dip cutlets into egg mixture, then into crumb mixture. Brown on both sides. Arrange cutlets in a 9 x 13-inch baking dish. Pour Tomato Sauce over cutlets (recipe follows).
In top of double boiler, melt chocolate pieces. Remove from heat. Stir in milk and extract until smooth and blended. Stir in cornflakes and coconut until well combined. Drop by teaspoon onto baking sheets lined with parchment paper. Gently press cherry piece in middle of each. Bake in preheated 350° oven for 8 to 10 minutes or until firm to touch. Remove immediately to racks to cool. Makes 4 dozen cookies.
Saute onion in butter. Add ground beef; brown lightly. Drain. Add rest of ingredients and simmer, covered, 30 minutes. Makes 30 to 40 hamburger buns.
Combine first 4 ingredients. Sift dry ingredients and stir in. Beat until smooth. Pour in a 9 x 5 x 3-inch long pan. Bake at 350° for 1 hour or longer until done.
Brown meat in hot shortening. Add onions and enough water to nearly cover. Mix sugar and cinnamon with lemon juice and add with bay leaves and salt and pepper to taste. Cover, bring slowly to boiling point, then simmer until meat is tender, about 2 hours.
Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking pan with cooking spray. In a medium bowl, combine raisins with baking soda and boiling water. Let stand 30 minutes. In a medium size bowl, combine flour, cinnamon and salt. In a large bowl, beat together applesauce, sugar, egg whites, lemon juice and vanilla with an electric mixer on medium speed until blended. Add flour mixture alternately with raisin mixture, beginning and ending with flour. Mix by hand until flour mixture is combined with raisin mixture. Pour batter into prepared pan. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove loaf from pan. Place on wire rack to cool completely. Cut into squares.
Preheat oven to 300°. Cream butter and sugar; mix well. Add eggs one at a time, mixing well. Measure and sift the flour and divide it into 3 parts. Alternately, add one part of the flour and some whipping cream until all the ingredients are mixed well. Add the vanilla; mix well. Pour the batter into a greased and floured tube pan. Bake 1 hour and 20 minutes. Test with toothpick for doneness.
Brown together hamburg and onion. Season with salt and pepper. Add tomatoes and corn to hamburg. Simmer 15 to 20 minutes. Stir in 1/4 pound of Cheddar cheese cubes. I use Velveeta. Immediately turn heat off and cover skillet. Cheese will melt in about a minute.
Cream together butter and sugars. Add eggs and vanilla and mix well. Sift together flour, soda, salt and baking powder. Add to butter mixture and mix well. Add oats and nuts and mix. Fold in chocolate chips. Drop by rounded spoonful on greased cookie sheet and bake at 350° for 12 minutes.
Combine mushrooms and salad dressing in a small bowl and toss to coat. Let stand 10 minutes. Thread mushrooms on skewers and place 6 inches above hot coals. Grill 5 minutes or until tender, turning often and brushing with remaining salad dressing. Makes 6 servings.
Cream butter and sugar. Add eggs, one at a time and beat well. Sift baking powder with flour. Alternate milk and flour. Bake at 275° until done.
Mix all ingredients together with tap water until not too stiff. Drop in skillet of oil on medium-high heat and fry slowly (about 1 or 2 tablespoonfuls at a time) until golden brown.
Bake sausages until brown (for approximately 30 minutes at 400°). Remove sausages; let cool. Dice onions. Slice peppers and leave in a separate pan. Cut sausage into 1-inch sections. Mix sausages, onions and peppers into a deep dish pan. Mix in whole tomatoes. Cover with foil. Place into oven and bake for 45 minutes to 1 hour at 400°.
Boil raisins in water; let cool. Mix other ingredients; add raisins and one cup of raisin liquid. Bake at 350° for 1 hour in 4 (No. 2) cans.
Combine crumbs, basil and onion powder. Spread one side of chicken breasts with mustard. Coat with crumb mixture. Dip into eggs, then again into crumbs. Prepare Rice-A-Roni as package directs. In skillet, heat oil over medium heat. Add chicken; cook 6 minutes on each side or until brown. Top rice with chicken and cheese. Cover; let stand 5 minutes. Makes 5 servings.
Combine last 3 ingredients and pour over the combined vegetables, cheese and bacon bits. Marinate overnight and serve cool.
Sift dry ingredients together. Blend in oil. Add enough milk to make soft, stiff dough. Thinly roll out dough on lightly floured board into 2 rectangles, 10 x 1-inch. Spread sausage on each rectangle and roll up lengthwise. Chill or freeze. Slice in 5/8-inch slices and bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. In large casserole dish, combine all ingredients, mixing well. Cover and bake for 35 to 45 minutes. Remove cover and bake 10 to 15 minutes longer. Serve immediately.
According to amount of vegetables you are going to use: Beat eggs with salt and pepper. Wash and drain vegetables until dry. Dip vegetables into a beaten egg, salt and pepper mixture. Mix in Ziploc or grocery bag: 3/4 cup cornmeal to 1/4 cup flour. Drop in egg-coated vegetables and coat the vegetables with cornmeal/flour mixture, then fry in cooking oil until golden brown.
Smash crackers and add melted butter. Pat into 9 x 13 dish. Mix broccoli and soup together and pour over crackers; even out and cover with American cheese slices. Bake at 325° for 30 minutes.
Dissolve yeast in milk. Add oil, salt, baking powder and sugar. Add enough flour to make soft dough. Knead a few times on floured surface. Roll thin. Cut with biscuit cutter and dip in melted margarine. Stack in two's. Bake at 400° for 10 to 15 minutes. Yields 18 to 20 biscuits.
Cream together the cream cheese, 3/4 cup of sugar, salt and beaten egg yolks. Fold in beaten egg whites. Pour in an 8 x 8-inch pan with graham cracker crust bottom. Bake at 350° for 20 minutes. Let cool.
Prepare 3 packages of Dream Whip as per directions on the box. Blend in Jell-O. Mix in drained fruit cocktail and marshmallows. Chill about 2 hours. Serve cold. Very refreshing!
Fry bacon until done. Drain and keep until later. Cook sliced onions in bacon grease. It is best to cover skillet and let them cook slowly until they are limp. Add brown sugar and vinegar. Drain all beans, except pork and beans. Add beans to onions along with crumbled bacon. Bake in 2-quart casserole or bean pot at 350° for 1 hour.
Combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half of the oat mixture into a 13 x 9 inch baking dish. Cover with apples. In a medium saucepan combine white sugar, cornstarch, water and vanilla. Pour over apples. Cover apples with the remaining crumble mixture. Bake in 350 degree oven for 45 minutes, until bubbly and golden.
In Dutch oven, bake at 350° for 2 1/2 to 3 hours.