HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix chicken, soup, enchilada sauce, onions and black olives. Line pan with 3/4 of chips and pour mix on top. Sprinkle with cheese. Put remaining chips on top. Pour broth over and bake 30 minutes in a 350° oven.
Wash chops; pat dry and season with salt and pepper. In large skillet, heat oil. Flour chops and sear in the oil. Cook for 1 to 2 minutes per side to brown. Remove and pat dry on paper towels. Put the chops back in the skillet and add the chopped onions and chopped garlic to pot with 1/4 cup water. Put lid on the pot and steam chops approximately 20 minutes.
Brown hamburger and onions together. Drain. Put in casserole dish. Layer meat, potatoes and soup.
Cream sugar and butter together. Add eggs yolks, milk, vanilla and flour. Bake 350° for 45 minutes to 1 hour.
Heat oven to 375°. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough 2-inches larger than inverted 9 x 1 1/4-inch pie plate. Ease into plate and flute edges.
Pound steak 1/4 inch thick. Cut in serving pieces. Blend egg and milk. Dip meat into egg mixture, then into cracker crumbs. Slowly brown meat in hot oil, turning once. Cover and cook over low heat 45 to 60 minutes or until tender. Season with salt and pepper.
In a large skillet, cook sausage, cumin and garlic powder, stirring often. Drain. Add onions and green peppers; saute until crisp-tender. Dissolve bouillon in water; add to skillet. Stir in jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, 5 to 10 minutes or until the water is absorbed. Yields 4 to 6 servings.
Warm milk in a 6-quart pot. Stir in sugar, salt and butter; cool to lukewarm. Measure warm water into small bowl, crumble in yeast and stir until dissolved. Add to milk mixture, stir in eggs and vanilla, gradually add flour. Knead dough in pot about 30 minutes until it no longer sticks to your hands, then add raisins and knead into the dough. Cover and let rise in a warm place until double in bulk (about 1 1/2 hours). Punch down and divide dough in half. Shape into loaves and place in two greased 9 x 5 x 2-inch bread pans. Combine 1 egg with 2 tablespoon water; brush the bread with this mixture and let rise uncovered in a warm place until double in bulk. Bake at 350° for 40 to 50 minutes until done.
Saute beef and onions in shortening. Add rice; brown. Add remaining ingredients; cook to steaming point. Cover on top of range at low heat for 30 minutes or in electric skillet.
*Can use blackberry, blueberry, bosenberry, dewberry, gooseberry, raspberry or loganberry.
Cream margarine and cheese together. Combine flour and onion mix. Mix all ingredients together. Make small rolls as for refrigerator cookies. Slice and bake for about 15 minutes at 350°. Makes about 4 dozen. Will slice better if chilled for 3 or 4 hours.
Drain fruits. Dissolve cherry Jell-O in 8 ounces hot water and chill. Cut fruit into small pieces and mix with chopped pecans and miniature marshmallows. Whip the cream cheese with sugar and mayonnaise. When Jell-O is just set, mix all of these ingredients together with Cool Whip or whipping cream. Freeze in a mold or oblong pan.
Sift flour and salt. Beat eggs. Add milk and stir gradually into flour to make a smooth batter. Beat thoroughly with eggbeater. Fill greased custard cups or heavy muffin pans 2/3 full. Bake at 450° for 15 minutes, then at 350° for 20 minutes. Makes 12 popovers.
Wash, drain, and cut asparagus on bias. Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings. Proceed with directions for cream gravy. As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago. Serve for breakfast on biscuits.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Combine all ingredients in a large bowl, adding zucchini last. Transfer to prepared pan. Bake 30 minutes. When cool, cut into 2-inch squares.
Mix all ingredients well; add carrots last. Refrigerate in covered dish overnight. Will keep 2 to 3 weeks.
Pare zucchini, dice and cook 7 minutes. Drain thoroughly (1 1/2 cups). Fork beat egg, combine egg, soup and milk. Add diced ham, onion, drained zucchini and 3/4 cup Pepperidge Farm stuff mix; toss lightly. Turn into oiled 10 x 6 x 1 3/4-inch baking dish. Combine the remaining 1/4 cup stuffing mix, oil and cheese; sprinkle over top of dish. Bake uncovered at 350° about 1 hour.
Soak chicken in eggs for 1 hour. Roll in Italian bread crumbs. Saute in 1/2 cup butter until brown. Layer in casserole with chicken broth, wine and pan drippings, mushrooms and grated cheese (I usually have 2 to 3 layers, ending with cheese on top). Bake 30 minutes at 350° or until cheese begins to bubble and brown.
Mash avocados with juice. Combine with all the rest of the ingredients. Mix until well blended. Stir in tomato. Serve with tortilla chips. Makes 4 cups.
Oil a 6-cup souffle mold and roll bread crumbs around interior, coating the bottom and sides. Tap out the excess. Cook the onions slowly in butter for about 10 minutes in a covered saucepan. Do not allow them to color. Put the onions, cheese, bread crumbs and seasonings into a mixing bowl and then beat in the eggs.
Mix sugar, flour and oleo. Add milk, egg, vanilla and coconut. Pour into unbaked pie crust and bake until golden brown at 350°, about 45 minutes.
Combine meat,	rice, egg, parsley, onion, salt, pepper and 1/4 cup tomato soup. Mix thoroughly. Shape into 20 small balls and place	in skillet. Mix remaining soup, water and Worcestershire sauce; pour over meatballs. Bring to a boil; reduce heat, cover and simmer for 40 minutes, stirring often. Serves 4 or 5.
Mix all ingredients; put in casserole and add grated cheese. Bake at 350° for 30 to 40 minutes.
Cream butter and both sugars together with a paddle. Add eggs, one at a time. Add vanilla and lemon. Mix all dry ingredients and incorporate into sugar mixture. Add chocolate chips and pecans; mix just long enough to incorporate evenly. Bake at 350° until outside layer is slightly firm and inside is soft. Makes approximately 2 dozen.
Mix all ingredients except Cool Whip. Fold in Cool Whip. Pour into graham cracker crust. Sprinkle with coconut or nuts. Refrigerate 2 hours.
Melt margarine on top of stove; saute onions and celery until soft. Crumble baked cornbread and stale bread into large bowl. Pour butter and vegetables on bread; add broth and seasonings. Mix well. Add water if you like it moister. Bake in 9 x 13-inch pan for 30 minutes at 350°.
Mix the flour and salt in a large bowl or dishpan. Pour the oil, water and food coloring into the flour mixture. Mix until it has a consistency of bread dough. If dough is sticky, knead in a little more flour.
Brown hamburger; drain. Put back in the same frypan and saute with one onion, salt and pepper. Add the other ingredients and simmer for 20 to 25 minutes.
Combine milk, egg yolks and lime juice. Beat 1 egg white stiff. Fold into milk mixture. Beat 3 egg whites and gradually add 6 tablespoons sugar and 1/2 teaspoon cream of tartar. Put into baked pie shell; bake until egg whites are golden brown at 350°.
Mix cheese, olives, onions and mayonnaise. Spread on bread slices. Sprinkle crumbled bacon on top. Preheat oven to 350°. Bake on cookie sheet for 15 minutes or until bubbly. Great for the holidays.
Preheat oven to 425°. Cream butter; stir in sugar, flour and egg yolks. Add lemon rind, lemon juice and milk. Beat egg whites until stiff and fold into batter. Pour into pie shell. Bake for 12 minutes. Reduce heat to 325° and bake 30 minutes more. Remove from oven; cool on rack. Serves 6.
Cream together butter and peanut butter with granulated and brown sugars. Beat in eggs and vanilla. Stir together flour, baking soda and salt and blend into the creamed mixture to make a smooth dough. Heat oven to 375°. Shape dough into 1-inch balls and place in ungreased miniature tins. Bake at 375° for 8 to 10 minutes. Have miniature peanut butter cups ready, papers removed. Immediately after removing tray from oven, press a peanut butter cup into center of hot cookie. Let cool in pan 10 to 15 minutes before removing cookies to tray.
Cook macaroni, drain and set aside. Cook beef and onion; crumble and drain. Combine macaroni, beef and remaining ingredients. Stir and cover. Simmer on low for 1 hour, stirring frequently. Makes 2 quarts. Garnish with cheese.
Combine above ingredients. Chill at least 2 hours. Serve with taco chips.
Dissolve jello in 1 cup of boiling water, add juices from oranges and pineapple. Stir in fruit and cover with marshmallows. Let this congeal. Mix mayonnaise and sour cream together. Spread over marshmallows. Sprinkle grated cheese over all.
Blend cake mix, butter and 3 eggs with fork. Pour into 9 x 13-inch pan (grease bottom only). With mixer, beat 2 eggs, cream cheese, sugar and vanilla until smooth. Pour over first mixture. Bake at 350° for 40 minutes.
Mix dry ingredients together and store in an airtight container. Use 1/2 cup of mix with hot water.
Cream butter and sugar. Add eggs, flour and baking powder. Add cocoa, milk and vanilla. Mix well. Pour into greased and well-floured tube pan. Place in cold oven. Turn heat to 350°. Bake 1 hour and 15 minutes.
Heat oven to 350°. Generously grease and flour 13 x 9-inch pan.
Combine flour and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with water while mixing with a fork. Form into a ball. Divide dough into 24 balls. Press each onto bottom and sides of miniature greased muffin pans. Combine remaining ingredients and mix well. Spoon over dough. Bake at 400° for 15 to 17 minutes. Yields 2 dozen.
Beat eggs. Add flour, sugar, melted butter, salt, milk and water (measured in milk can) and vanilla. Mix well. Pour into pie shell; sprinkle coconut over top. Bake at 350° until set and brown about 1 1/2 hours.
Combine ricotta cheese, cream cheese, juice and confectioners' sugar in food processor or in blender. Process until smooth. Add heavy cream and process just until blended. Great served with bread pudding or fruit crepes.
Mix together and boil for 1 minute. Beat until ready to spread. Double recipe for 9 x 13-inch pan.
Saute the onion in the oleo. Mix all together except the cheese. Add the cheese. Bake in a 9 x 13-inch pan at 350° for 30 to 40 minutes.
Boil the first four ingredients and cool. Mix together with remaining ingredients and add 2 cups flour. Bake in moderate oven in layers. Ice with chocolate icing and nuts.
Cook broccoli according to directions. Mix together soup, mayonnaise, onion and cooked broccoli. Spread in 9 x 13 pan. Spread cheese on top of mixture. Melt butter. Mix together butter and stuffing. Spread on top of cheese. Bake at 350° for 1/2 hour.
Cook mixed vegetables according to package directions. Drain. Combine cooked vegetables, cheese, water chestnuts, onions and mayonnaise, stirring gently. Spoon mixture into a 1 1/2 quart casserole dish coated with cooking spray. Bake at 350 degrees for 20 minutes.
Cut each apple into eight pieces. Unroll crescent roll dough; separate into 8 triangles. Cut each in half lengthwise to make 16 triangle strips. Place an apple piece at wide end of each strip; roll up. Arrange in 9-inch square pan. Drizzle with margarine. Sprinkle with a mixture of cinnamon & sugar. Drizzle with orange juice or water. Bake at 400° for 30-35 min. or until apples are tender. Serve warm, plain or with ice cream.
Combine hot beans and celery in 5-cup casserole. Blend mayonnaise, mustard, salt, vinegar and milk. Fold in egg white. Pile lightly on bean mixture. Sprinkle with paprika. Bake at 400° for 15 minutes, or until puffed and beans are heated.
Mix all ingredients together. Heat just until boiling. Simmer 50 minutes or until peas are tender. Puree in the blender.
Blend all dry ingredients together in a large bowl. Beat in egg, shortening and milk. Bake on a hot griddle. Leftover batter can also be frozen.
Preheat oven to 350°. Cream together flour and butter. Add chopped nuts. Press in bottom of 9 x 13-inch pan. Bake until golden brown. Remove from oven and cool crust. Mix together powdered sugar, cream cheese and 1 or 2 teaspoons of milk. Fold in 1/2 of Cool Whip. Spread this mixture over crust. Mix the chocolate pudding and milk; mix until thick. Spread over cream cheese layer. Top with rest of Cool Whip. May garnish with grated chocolate.
Mix together cake mix, eggs, sugar and oil until smooth. Stir in sour cream making sure not to overmix. Pour into a greased and floured bundt pan. Bake in a 325° preheated oven for 1 hour. If top gets to brown cover with aluminum foil. Let cake cool before removing from pan. Yields 10 - 12 slices.
In glass mixing bowl, put sugar, water and butter; microwave on High for 30 seconds, just until it starts to bubble. Stir. Make paste of flour, cornstarch and a little milk. Combine with sugar mixture using wire whisk; add rest of milk and egg yolks and mix well. Microwave on High 4 minutes; whisk well and return to microwave for another 3 minutes. If not thick enough, cook another minute. Cover with plastic wrap and cool for 15 to 20 minutes. Stir again, then pour into pie shell. Serve with whipped topping.
In frying pan, heat olive oil and add ground beef. When partially cooked, add onion. Stir and cook over medium heat. When meat is cooked, add remaining ingredients and heat thoroughly.
Boil 7 cups water and the sugar. Boil 2 cups water and the tea bags. Cool both mixtures. Add booze, orange juice and lemonade; mix until frozen juice is melted. Mix well and freeze.
Saute beef in large skillet until browned, about 5 minutes. Add cornstarch; blend well. Add broth and veggies. Bring to a full boil, stirring constantly. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Cream together sugar, oil and eggs. Sift together dry ingredients and mix with first 3 ingredients. Add grated raw carrots, nuts, raisins, orange rind and extract. Bake in Pam-sprayed angel food cake pan at 350° for 1 hour and 15 minutes.
Place butter in a 9 x 13-inch baking dish. Melt in oven. Set oven to 400°. Place fish in dish and bake 5 to 10 minutes. Remove from oven; turn and baste. Mix lemon juice and wine and pour over fish. Sprinkle with seasonings and Parmesan cheese. Return to oven 10 more minutes. Serve with rice and sauce from dish.
In casserole dish mix all ingredients in order given on top with bread crumbs and oil. Bake in a 350° oven for about 20 minutes. Spinach bakes in its own juice.
Cream shortening well. Add sugar and blend together. Sift baking powder, flour and salt together and add to creamed mixture alternately with milk. Stir in vanilla. Chill. Roll out 1/16-inch thick on pastry cloth. Cut in designs. Brush with egg white and decorate. Bake at 350° for 10 to 12 minutes. Makes 100 (2-inch) cookies.
Combine all ingredients in a bowl and blend thoroughly. (It is important that the ingredients be evenly distributed.) Divide on three 6-inch squares of aluminum foil. Fold foil to make airtight packages. Label. Store in cool dry place. Keeps up to 6 months.
Preheat oven to 350 degrees. Pour batter into greased 9 x 13 inch pan. Bake 45 minutes or until tests done. Don't overbake. Frost with creme cheese icing. Keeps well. Can ice while hot.
Mix and chill overnight, stirring occasionally. You may coarsely chop in food processor, if you prefer.
Brown sausage, drain well. Mix over low heat the cream cheese and sausage until well mixed. Stuff mushroom caps with sausage and cheese mixture. Bake in 350° oven for 15 to 20 minutes.
Brown pork chops in fat in pressure saucepan. Remove chops from pan. Add tomatoes, chopped onion, salt, pepper and rice. Lay pork chops over the top. Cover and bring to 15 pounds pressure. Cook 15 minutes.
Combine first three ingredients in container of an electric blender. Cover and process until smooth. With blender running, add ice cubes one at a time. Process until smooth. Serve immediately. Makes 3 cups.
Cook sprouts in boiling salted water to cover for 10 minutes or until tender; drain. Meanwhile, saute bacon until crisp in a large skillet. Remove bacon; drain on paper toweling, then crumble.
In pan, layer partially cooked broccoli. Cover broccoli with chicken meat. Mix cream of celery soup, onion soup mix and mayonnaise. Pour over chicken. Sprinkle Cheddar cheese over the top. Bake at 350° until cheese melts and soup mixture is bubbly, approximately 20 to 30 minutes. Serve with rice or noodles. (May use turkey instead of chicken.)
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan. Pour 1/2 of batter into the pan.
Preheat oven to 350°. Spray roaster with Pam. Braise roast on medium-high heat on all sides in nonstick pan on top of stove (sprayed with Pam) until brown. Place roast in roaster. Reduce heat to medium. Put about 1/2 pound onions in pan. Saut until just brown. Add marjoram and broth; bring to boil. Pour into roaster over roast. Cover roaster and cook approximately 2 hours. Then add remaining onions, potatoes and carrots. Reduce heat to 300°. Recover and cook approximately 1 hour or until vegetables done as desired. In a small bowl, whisk together flour and water. Skim off visible fat from roast; put in pan with flour mixture, whisking until smooth. Bring to boil; reduce heat. Cook 2 minutes or so. Pour over roast and veggies.
Layer all ingredients in casserole dish in the order given. Sprinkle with sugar, salt and pepper. Bake at 325° for 2 hours.
Cook noodles while browning hamburger. In a 9 x 13-inch pan, layer 1/3 of sauce, 1/2 of cottage cheese and 1/2 of the Mozzarella cheese. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 30 minutes.
Line 9 x 13-inch pan with graham crackers. Melt margarine. Beat eggs, milk and sugar. Mix with butter and bring to a boil. Remove from heat. Add nuts, coconut and graham cracker crumbs. Spread over graham crackers. Top with crackers. Chill for 2 hours.
In a large heavy saucepan over low heat, cook butter or margarine, sugar and water until butter is melted. Add chocolate pieces and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into large mixer bowl and let stand about 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough about 1 hour for easier handling. Preheat oven to 350°. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough into balls; place about 2 inches apart on cookie sheets. Bake 12 to 13 minutes, no longer. Cookies will crisp as they cool. Remove from oven and immediately place mint on each hot cookie. Allow to soften, then swirl mint over cookie. If desired, decorate with sprinkles. Remove from cookie sheets and cool completely. Makes 80 at about 90 calories each.
Beat eggs slightly. Then add all ingredients into mixing bowl (mix sugar and flour together before adding). Pour into two ungreased 8-inch pie pans. Bake at 350° for 40 minutes (makes its own crust). Cool completely before serving.
Boil wieners as you would for hot dogs. Wipe dry, insert stick in wieners if you have them. If not serve on plate and eat with fork. Mix flour, sugar, baking powder, salt, cornmeal, butter, milk and egg together. Coat wieners with batter; fry in deep fat until golden brown. Drain on paper towel. Serve while hot.
Cover manicotti shells with boiling water and let stand for 5 minutes. Drain; rinse in cold water. Combine Ricotta, Mozzarella and 4 tablespoons Parmesan cheese; add parsley flakes, egg, salt, pepper and garlic powder. Mix well. Place marinara sauce and water in medium saucepan. Heat on low while stuffing manicotti. Preheat oven to 375°. Stuff each manicotti shell with 1/3 to 1/2 cup cheese filling. Pour 3/4 cup marinara sauce into bottom of 13 x 9 x 2-inch baking dish. Place stuffed noodles on top of sauce. Cover with foil and bake for 45 minutes. Uncover and sprinkle with 3 tablespoons Parmesan cheese. Bake, uncovered, for 5 minutes longer. Remove from oven and serve.
In medium bowl, place cauliflower, olives, green pepper, pimento and onion; set aside. In jar with tight fitting lid, combine remaining ingredients. Shake well. Pour over cauliflower mixture. In refrigerator, marinate, turning occasionally, for at least 1 hour. Serve on lettuce. Serves 4 to 6.
Mix thoroughly first 4 ingredients. Blend and stir in flour and salt. Roll dough into balls (1 teaspoon each). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet. Press thumb gently in center of each. Bake at 350° for 10 to 12 minutes or until set. Cool and fill.
Warm soup and 1/2 can milk on stove. Arrange stuffing mix in large plate. Dip chicken in warm soup, then roll both sides in stuffing mix. Place chicken, skin side up, on broiler pan or other drip type pan. Put dab (1/2 tablespoon) butter on each piece. Place in oven at 375° to 400° for 35 to 45 minutes. Just before serving, pour remaining soup over chicken. Serve with white rice and a salad.
Peel and cut eggplant in pieces. Cook in salted water until tender. Drain and place in 1-1/2 to 2 quart casserole dish. Add remaining ingredients, reserving 1/2 of cheese to spread on top.
Brown hamburger and drain well. Mix hamburger, taco seasoning and beans together; set aside.
Cut 64 flower shapes from bread. Whip cream cheese; add pineapple, chopped pecans and a little pineapple juice. Spread filling on bread. Put top on and garnish with olive slice. Makes 32 small sandwiches.
In a large bowl, combine the first five ingredients and set aside. Cut onions into 1/2-inch thick slices. Separate into rings. Beat egg substitute until frothy. Dip onion rings into egg, then into crumb mixture, coating well. Place in single layer on baking sheets that have been coated with nonstick cooking spray. Bake at 375° for 15 to 20 minutes or until onions are tender and coating is crispy. Yield: about 6 servings.
Mix above ingredients well and shape into balls. Bake in 300° oven about 45 minutes or until brown as you like. May be prepared ahead and frozen until needed. Store in freezer in baggie.
Mix together first 7 ingredients. Put in a greased 9 x 13-inch baking dish. Over the top, spread mixture of chicken or celery soup, shredded cheese and nuts. On top of this, sprinkle crushed potato chips. Bake 20 minutes in 350° to 375° oven.
Melt sugar and syrup together. Mix peanut butter in. Pour over Rice Krispies. Melt chips and pour over top.
In large saucepan, over medium heat, stir together brown sugar and corn syrup until sugar dissolves and mixture is warm. Remove form heat, and blend in peanut butter. Stir in cereal and raisins until well coated. Press into lightly greased 8 x 8 x 2-inch baking pan. Cool until firm; cut into 24 bars. Store in airtight container. Makes 24 bars; 63 calories; 1 gram fat; 16 mg. sodium per bar.
Mix cake mix according to directions. Pour 1/3 to 1/2 of mix into greased and floured 13 x 9-inch pan. Bake at 350° for 20 minutes.
Combine cream cheese and butter, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating mixture well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Pour batter into two greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Combine lemon rind, lemon juice and powdered sugar, mixing until smooth; pour over hot loaves. Cool in pan 10 minutes; remove to wire rack and cool completely.
Use the crab boil according to directions. Boil 10 minutes. Add shrimp. Boil 1 minute; clean if necessary. Add curry powder to the chutney and either chop into very small pieces or put into blender. Melt butter. Pour in butter. Mix well. Serve hot in a chafing dish. (Good over rice or as hors d'oeuvres for cocktail buffet.)
Stir together flour, pudding and baking powder. Combine egg, milk and butter with dry ingredients. Spread in 8 x 8 x 2-inch pan.