HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flake salmon; mix all ingredients. Shape into loaf and bake at 350° for 35 minutes. Serve with Cheese Sauce.
Cream 1 cup soft margarine. Add 1/3 cup confectioners sugar, 3/4 cup cornstarch and 1 cup plain flour. Mix well. Chill 1 hour. Drop on ungreased cookie sheet. Bake at 350° until light brown on bottom, 15 to 20 minutes.
Cook broccoli; drain. Mix well with other ingredients. Cook at 325° for 45 minutes.
In large bowl combine all ingredients; mix until well blended. Pour batter into preheated 9-inch cake pan coated with vegetable spray. Bake at 350° for 30 minutes or until bread tests done with toothpick. Remove from pan; cool on wire rack. Serve warm. Yields 10 servings.
In a small pan, combine sugar, butter and milk; bring to a boil, stirring constantly and cook for 1 minute. Remove from heat. Stir in chocolate chips until melted and smooth. Spread over cake. Store in the refrigerator.
Preheat oven to 350°. In a large mixing bowl, combine flour, 3/4 cups sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter, vanilla and pecans. Pour batter into a 10 x 8-inch pan. Combine remaining 1/2 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Carefully pour water on top. Bake for 35 minutes. Cut into squares and turn upside down to serve.
Cook on low heat or in microwave the caramels and 1/3 cup or little more of the evaporated milk until caramels are melted. Meanwhile, mix together cake mix, margarine and 2 tablespoons evaporated milk. Add pecans to this. Take half of dough and spread in 9 x 11-inch pan ungreased. Bake for 6 minutes at 350°. Spread chocolate chips over dough, then spread caramel mixture. Take remaining cake dough and sprinkle over top. Bake for 15 to 18 minutes at 350°. Cut when cool.
Cook potatoes in small amount of water with chopped onion. When about done, add soups. Bring to a boil and serve.
Heat oven to 350°. In large skillet, cook and stir the meat, onions and bell pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into ungreased 2-quart casserole dish. Cover and bake for 1 hour.
Mix pudding with milk, Cool Whip and sour cream. Put layer of wafers in a large dish or pan, layer of bananas and cover with pudding mixture. Continue with layers until all the mixture is used. Top with crushed wafers or cookies. Keep refrigerated.
Brown meat and onion in skillet until done. Mix tomatoes, tomato paste and water all together in large pan. Add kidney beans and rest of ingredients. Coffee is optional. Simmer 2 hours. Enjoy with crackers, fruit and dessert.
Sift flour and baking powder together. Add sugar, egg yolks and water. Blend well. Beat egg whites stiff, then fold into flour mixture along with berries. Drop dough from a tablespoon into hot (365°) deep oil. Fry until fritters are golden brown. Sprinkle with confectioners sugar, if desired. Makes 12.
Brown beef tips. Transfer to crock-pot. Make a flour gravy; add to crock-pot. Mix cream of mushroom soup and Lipton onion soup mix to gravy and beef tips. Cook in crock-pot for 6 to 7 hours on medium setting. Serve over rice.
Bring the first 4 ingredients to a boil, then cut to a simmer. Pack the cukes in jars; add the rest of ingredients. Pour liquid over cukes in jar and seal. Put in hot water bath in canner of boiling water and let it set for 30 to 40 minutes. Do not cook in canner, just let it sit in water.
Fry onions in butter. Add flour, salt, curry powder and chicken stock. Stir constantly until mixture is thick. Add milk, lemon juice and chicken. Heat well. (May be made in advance and reheated.) Serve over rice with chopped bacon or chutney, diced pineapple and coconut. Serves 6 to 8.
Layer asparagus and turkey in a 12 x 8 x 2-inch baking dish. Combine the next 4 ingredients; mix well. Spoon mixture over turkey. Sprinkle with cheese. Bake at 350° for 20 minutes.
Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper. Beat together egg and water. Dip chicken into egg mixture; coat with crumb mixture. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400° for 20 minutes or until chicken is no longer pink. Serves 6.
Place bread slices in greased casserole. Cook sausage until slightly brown; drain. Spoon sausage over bread. Sprinkle with cheese. Mix eggs and half and half. Pour over cheese. Chill overnight. Bake at 350° for 45 minutes (until set). Makes 6 to 8 servings.
Wash cranberries and place in casserole. Lay apple slices over cranberries. In separate bowl, mix remaining ingredients and spread over cranberry/apple mixture. Bake at 350° until brown. (Use of microwave to cook mixture will decrease cooking time. Place in oven under broiler until brown, if using microwave.)
Mix yellow cake mix, eggs and juice (if not enough juice, add water to make 1 1/3 cups). Pour half of mixture in 9 x 13-inch cake pan. Pour crushed pineapple over mixture. Then cover with remaining batter. Bake 40 minutes or until done. Then take praline mixture (butter, brown sugar, pecans and coconut) and spread over cake. Bake 10 minutes more.
Dissolve yeast in 5 tablespoons warm water; set aside. Sift together dry ingredients, then cut shortening into the mixture. Add buttermilk and yeast mixture to the dry ingredients and shortening. Stir by hand until somewhat sticky. Put on floured board. Roll out with floured rolling pin and cut biscuits. Bake at 400° for 10 to 12 minutes or until light brown or golden. Makes 25 large biscuits. Will store in refrigerator for 3 to 4 days.
Brown hamburger and onion together. Drain. Add chili and seasonings. Add Velveeta cheese. Heat through. Serve hot with corn chips (Doritos, Tostitos). For more spicy dip, use Velveeta cheese with jalapeno peppers.
Knead together until dough forms a ball and does not stick to fingers. Must knead by hand and have butter at room temperature. Divide into two equal portions and pat each into a small pie pan (ungreased). Prick top with a fork. Bake 20 to 25 minutes at 350°. Done when light brown on top. Makes 2 gift-size.
Bone, skin and coarsely chop chicken (1 1/2 cups). In large skillet, cook chicken and onion in hot oil over medium heat, until chicken is no longer pink. In a large mixing bowl, combine partially thawed and drained spinach, cheeses, spices and lemon juice; stir in chicken and onion and add salt and pepper to taste. Lightly butter 8 (10 ounce) custard cups or a muffin pan. Line each with an egg roll wrapper and spoon in chicken mixture in equal amounts in each cup. Fold the ends of each wrapper over the chicken mixture and seal to make a bundle; brush with remaining butter. Bake at 350° for 20 to 25 minutes, until tops are golden. Loosen bundles with knife and remove from cups.
Put pie filling in bottom of a 13 x 9-inch pan. Sift cake mix on top. Grate butter over top. Sprinkle with brown sugar. Bake at 375° for 30 to 45 minutes, until browned.
Cook onion in a small amount of olive oil or water. Mix to all ingredients. Bake at 350° for 1 hour or in microwave on High until done.
Mix together all ingredients, make into meatballs, roll in flour and fry in a little oil until done. When done, put in a container and add the rest of the sweet 'n sour sauce. It's best if eaten the next day. Warm on the stove or in the microwave--Enjoy!!
Combine first seven ingredients, toss gently. Fit 1 pie crust into 9 inch pie plate according to pkg directions. Spoon blueberry mixture into pie shell. Cover with remaining pie crust, fold and crimp edges. Brush with milk and sprinkle with sugar. Cut crust to vent.
Combine the first 5 ingredients. Form into balls. Moisten with egg and milk mixture. Wrap in bacon. Fasten bacon with toothpick. Bake in hot oven 30 to 40 minutes.
Pour marshmallow cream into mixing bowl. In heavy saucepan, bring sugar and water to a boil, then cook at medium heat until soft ball stage. Pour mixture into marshmallow cream slowly while stirring. Beat by hand until candy forms peaks. Add pecans and spoon out on waxed paper.
Let fruit come to a boil. Mix together sugar, butter, egg, flour, baking powder, milk and vanilla. Drop by large spoons on the boiling fruit. Put in oven and bake until rich brown.
Combine first 4 ingredients in a small bowl; stir well and set aside. Combine sugar and oil; beat at medium speed 2 minutes or until well blended. Add the egg and beat until light and lemon colored. On low speed of the mixer, add the flour mixture alternately with the banana, beginning and ending with the flour mixture. Blend well after each addition. Stir in the vanilla. Pour the batter into a bread pan coated with vegetable cooking spray; bake it at 350° for 45 minutes. Yields 16 servings at 120 calories per 1/2 inch slice. Protein 2.1 g, fat 4 g, carbohydrate 19.4 g, cholesterol 17 g, iron 5 g, sodium 93 g and calcium 17 g.
Peel plantain banana and cut into 1/2-inch slices at a 45° angle. Pour enough cooking oil in a frying pan to cover 1/2 of the slices. Heat cooking oil on medium heat.
Mix together flour, margarine and powdered sugar for crust. Press into pizza pan (optional). For crust, Pillsbury sugar cookie dough can be used.
Cream sugar and shortening; add all other ingredients. Bake in 9 x 14-inch loaf pan at 350° for 30 to 40 minutes.
Dissolve jello in boiling water. Stir in ice water and lemon juice. Chill until thick and syrupy. Fold in cranberry sauce, celery and walnuts. Pour all this into a lightly oiled 9 x 13-inch pan.
Brown hamburger, onion and green pepper and spread in baking dish. Top with mushroom soup and pour Cheddar cheese over this and top with Tater Tots. Bake until brown.
Combine sugar and oil. Add eggs, one at a time. Mix dry ingredients. Add to mixture, alternately with buttermilk and blend well. Add vanilla. Fold in chopped nuts and prunes. Pour into greased pan and bake at 300° about 30 or 40 minutes.
In large bowl, put sugar, flour and salt. In heavy small pan, bring margarine, water and cocoa to a boil. Take cocoa mixture from heat as soon as it boils and add immediately to dry ingredients. Add sour cream. Add eggs and soda, mixing until well blended after each addition. Batter will be thin. Bake in a greased cookie sheet type pan with high sides or 10 x 15-inch jelly roll pan. Bake at 375° for 25 to 30 minutes.
Break crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in a saucepan and boil gently for 15 minutes. Add lemon juice and cool. Pour syrup over crackers. Dot generously with butter. Sprinkle with cinnamon. Makes 2 pies.
Cook macaroni according to package directions omitting salt; drain. Combine macaroni and next 6 ingredients. Spoon mixture into a 1-quart baking dish coated with cooking spray; sprinkle with breadcrumbs. Bake at 350° for 1 hour. Yield: 6 servings (about 158 calories per serving).
Boil, debone and dice the chicken. Mix chicken with next 6 ingredients. Fill and roll mixture into tortillas. Place in casserole dish. Pour remainder of sauce over casserole. Cover with grated cheese. Bake at 350° for 25 to 30 minutes, until hot through and cheese begins to brown.
Combine raisins in water and simmer for 15 minutes. Let stand until cool. Add beaten egg. Add soft shortening, oats, sweetener and flavoring. Sift flour, salt, baking soda and cinnamon. Mix all together well. Pour into greased one-layer cake pan and bake 30 to 35 minutes at 350°. Yields an 8-inch cake.
Chill bowl and beaters. Dissolve Jell-O and sugar in boiling water; set in refrigerator. When mixture has partially congealed, fold in the Pet milk which has been whipped with a beater. Add lemon juice and rind. Line a 9 x 5 x 3-inch loaf pan with vanilla wafer crumbs. Pour in Jell-O mixture; cover with more crumbs and put in refrigerator to chill.
Combine first 8 ingredients and mix well. Combine evaporated milk and cream; heat to scalding point then add to pumpkin mixture. Mix well. Pour into two 9-inch unbaked pie shells. Bake at 350° about 1 hour and 15 minutes. If smaller shells are used, bake longer. Pie is done when knife inserted near rim comes out clean.
Combine sugar and butter. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beating well after each addition. Stir in flavoring. Pour batter into well-greased 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done.
Boil vinegar, water and salt. Place sprig of dill in bottom of sterile jar. Pack cucumbers in jar. Pour boiling brine over pickles and seal. Wait at least 6 weeks to use.
Mix well and refrigerate 24 hours. Mix again and refrigerate another 24 hours. Roll and shape into loaves. Bake 8 hours at 150° to 175° on a broiler pan.
Dissolve Jell-O in boiling water. Add cold water. Chill until slightly thickened (approximately 1 1/2 hours). Measure 1 3/4 cups Jell-O into 9 x 5-inch loaf pan. Chill 10 minutes.
Mix the first 4 ingredients. Chill. Just before serving, slice bananas and add to mixture. Stir and serve.
Mix vodka and juice. Freeze, stirring frequently. When icy, place 1 scoop in a glass. Fill with Squirt.
Brown hamburger and drain off grease. Add Ro-Tel tomatoes and cheese. (I dice the cheese so it will melt faster.) Stir often. This can be cooked in crock-pot or microwave.
Combine all ingredients except cinnamon stick. Simmer 30 minutes, covered. Serve hot with twist of orange peel and cinnamon stick. Makes 10 to 12 servings.
Brown beef; drain. Add celery, onion and rice. Let simmer until tender, stirring occasionally. Boil cabbage for 5 minutes. Drain and set aside. Mix mushroom soup and meat mixture together with the milk. In a 13 x 9-inch pan, spread cabbage on bottom. Then spread the mushroom mixture over cabbage. Bake in a 350° oven for 25 minutes with a lid over it, then remove lid, add cheese and bake for 15 minutes more or until cheese is melted.
Trim excess fat from veal. Cut veal into 1-inch strips and dredge in flour. Saute veal in butter and olive oil in large skillet until lightly browned. Remove veal to 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Saute onions in pan drippings until tender. Stir in chicken broth and next 5 ingredients. Mix well and pour over veal.
Peel and cube potatoes. Cover with water and cook until tender. Drain and save liquid. Break corned beef in tiny bits. Put corned beef, pepper, onion and potatoes in a baking dish. Mix milk, flour and potato liquid until smooth. Pour over casserole and bake at 350° for 30 minutes.
Season meat with salt, pepper and parsley. Cook manicotti in 4 quarts of water for 8 to 10 minutes. Drain in a bowl, combine milk and egg. Moisten the bread slices. Tear and mix with meat. Stuff in manicotti. Place in a greased 13 x 9-inch baking dish. Pour spaghetti sauce over manicotti. Cover and bake at 350° for 25 to 30 minutes. Sprinkle with Parmesan cheese.
Mix mac and chili, cover with cheese and bake in oven at 350 degrees until hot through and cheese is melted and bubbly. Serve with a dollop of sour cream (optional).
Melt butter; stir in cornstarch. Add onions, garlic and green pepper. Cook until onions are done. Add the fat. Cook for 20 minutes. Add crawfish tails and cook additional 10 minutes. Add other ingredients and simmer. If desired, add 1/3 can of Ro-Tel tomatoes to mixture.
Mix together all ingredients. Break pretzels and place on cookie sheet. Pour sauce over pretzels. Bake at 300° for 30 minutes. Stir every 10 minutes.
Cook sausage and hamburger; drain well. Add Velveeta cheese in chunks. Combine garlic and oregano to mixture. Spread on party rye. Bake at 350° for 10 to 15 minutes. Serve hot.
Mix all ingredients together. Form into patties. Dip each patty into evaporated milk and then into crushed cracker crumbs or corn flakes. Fry until golden brown on each side.
Preheat oven to 350° to 375°. Take milk and sugar and mix together for thickening. Then take 1/2 stick butter and dissolve and pour into the thickening. Pour thickening into large baking pan. Take the peaches and stir into thickening. Take the other 1/2 stick of butter and cut over the mixture. Bake at 350° to 375° for 25 to 30 minutes or until crust is golden brown.
Brown everything but the soup. Add soup; mix well and put into a casserole and top with Tater Tots. Bake 20 minutes.
Separate yolks from whites; beat yolks until light. Blend with sugar, whipping cream, milk and salt. Mix well with the whiskey, rum and brandy. Let stand, covered, under refrigeration overnight. Then beat whites of eggs until stiff, not dry; fold lightly into mixture. Sprinkle grated nutmeg on top. Will keep for weeks.
Place corn chips in greased baking dish. Mix taco seasoning with meat and pour over chips. Spoon beans over beef and bake at 350°F. for 30 minutes. Remove from oven and sprinkle cheese on top. Place back in oven for 5 minutes. Remove and garnish with lettuce and tomatoes.
Cook chocolate pudding as directed. Blend in devil's food cake mix (dry mix). Pour into prepared oblong pan, 13 x 9 1/2 x 2-inch. Sprinkle with the chocolate bits and the chopped walnuts. Bake 30 to 35 minutes at 350° (325° if glass pan is used).
Grate rind into the bottom of the mixing bowl. Cream with sugar and butter. Separate eggs. Add egg yolks and vanilla to mixture. Sift salt and baking powder into flour. The five flour siftings are essential for the resultant final texture. Then alternately combine sifted flour and milk with the creamed mixture. Beat egg whites and gently cut them in. Grease and flour a Bundt pan. Hoska crumbs may also be sprinkled in. Chopped walnuts if desired are then sprinkled in. Gently pour in the mixture and bake for about 45 minutes or until done in a 375° oven. Cool before removing from pan to serve.
Let stand overnight. Bring to a good boil; boil 1 minute. Take from stove and put in jello. Stir until well dissolved. Seal while hot.
Melt oleo in casserole dish. Mix all other ingredients and add to the casserole dish. Stir thoroughly. Bake at 350° for 45 minutes. Top with grated cheese while still hot.
Brown onion in little fat. Add ground beef and brown. Cook noodles until tender. Mix all ingredients in greased casserole dish. Save a little cheese to sprinkle on top. Bake at 325° for 45 minutes. Serves 8.
In a 12-inch nonstick skillet over medium heat, heat oil. Add onion, green pepper and garlic; cook 3 to 4 minutes until softened. Add chili powder and oregano; cook and stir 1 minute. To mixture in skillet, add beans, corn, broth, cilantro, salt and pepper; bring to boil, stirring. Reduce heat to medium-low; cook 5 to 10 minutes, stirring occasionally, until most of the liquid has been absorbed.
Mix all ingredients and put in a graham cracker pie crust. Let set in refrigerator for about 1 hour to set.
Cream sugar, butter and shortening. Add eggs, mixing well. Combine salt and flour. Add to creamed mixture alternately with milk, stirring well. Stir in pecans and vanilla. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake at 300° for 2 hour and 15 minutes or until done.
In 3-quart glass casserole stir together soy sauce and cornstarch. Stir in chestnuts, bean sprouts and mushrooms, then meat, celery and onion. Microwave on High 20 to 22 minutes, stirring well after 10 minutes, until hot and thickened. Stir thoroughly and serve over chow mein noodles or cooked rice.
Tear lettuce. Mix lettuce with pineapple and bananas. Mix salad dressing with sugar. Pour over lettuce. Mix thoroughly.
Mix all together and bake in buttered pie plate (large) at 350° for 45 minutes or until set.
Mix soups and sour cream together. Grease 9 x 13-inch pan and line with hash browns, salt and pepper to taste. Pour soup mixture over potatoes, cover with cheese and cornflakes; dot with oleo. Bake 30 to 45 minutes at 350°.
On waxed paper, combine flour, 1/2 of salt and pepper. Coat roast with mixture. In Dutch oven, in oil, brown roast evenly on all sides. Remove roast from oven. Place in oven-safe pot. Using Dutch oven, cook onions until tender. Place onions on top of roast. Add remaining salt and 1 1/4 cups water. Cover. Bake at 325° for 3 hours. Add potatoes and carrots. Bake 30 to 45 minutes more, until meat and vegetables are tender. Mix 1/4 cup water with flour mixture on top of stove. Thicken broth with mixture. Pour over meat and vegetables.
Combine clams and lemon juice. Set aside. Saute mixture of rest of ingredients, except for bread crumbs. Combine with the clams. Add bread crumbs. Spread should be stiff. Add more crumbs if necessary. Spread on your favorite crackers.
Melt margarine in saucepan. Add cabbage, potato, celery, carrot, onion and parsley. Cook over low heat 5 minutes. In bowl, combine egg yolks and milk; blend in bread cubes, salt and pepper. Gradually blend in vegetable mixture. Fold in stiffly beaten egg whites. Pour into well-greased 1 1/2-quart casserole. Bake at 350° for 45 minutes.
In medium bowl, combine cabbage, carrots, green pepper, apples and onion (or scallion). In 1-cup measure or small bowl, combine yogurt, mayonnaise, salt and pepper; pour over vegetables and toss until well coated. Cover and refrigerate until chilled. Makes 4 servings. This will keep for several days in the refrigerator.
Combine caramels and evaporated milk in top of double boiler. Heat until caramels are melted. Remove from heat. Add 1/4 cup butter. Mix well until melted. Add 1 cup powdered sugar. Cool slightly. Drop by teaspoonfuls into a dish of salted peanuts. Form into log. Roll until coated with nuts. Place on waxed paper. Makes about 50.
You will need 2 (12 x 9-inch) casserole dishes and 2 (14 x 12-inch) sheets of foil.
Mix all together. Drop in grease at 375° with a doughnut maker. When cooked on one side, turn.
Mix together the beef, eggs, tomato paste, rolled oats, relish, onion soup and onion. Shape into 2-inch balls. Place in 12 ungreased muffin cups. Bake in a preheated 300° oven for 25 minutes. Makes 12 individual meat loaves.
Combine all ingredients in blender. Mix well. Store in an air tight container. For each serving add 1/3 cup mix to 3/4 cup boiling water, stir to dissolve. Yield: 2 2/3 cups mix (8 servings). Exchanges: 1 milk. Serving: 1 cup. Calories: 104.
Beat egg and milk. Add to dry ingredients. Add margarine. Makes about twelve 4-inch pancakes.
Combine white cake mix, flour, eggs, oil, water, Jell-O and 1/2 cup frozen strawberries in large bowl and mix well. Bake in greased and floured tube pan in 350° oven for about 40 minutes. Combine butter, powdered sugar and 2 tablespoons crushed strawberries. Drizzle over warm cake.
Soak crumbs in broth, soup and butter for 15 minutes. Add eggs and all other ingredients. You made add chicken pieces, if desired. Bake at 350° about 1 hour or until golden brown in 10 x 18-inch pan.
Cook rice in water for 7 minutes. Add milk and butter, then cook 1 hour on low heat. Add eggs, sugar, vanilla and if desired, raisins. Put in serving dish and sprinkle with cinnamon.
Cook 1 quart boiling water and raisins 15 or 20 minutes. Beat egg, sugar, flour, vinegar and cinnamon. Add to boiling mixture. Cook until thick. Bake in 2 crusts. Makes 2 pies.
Mix ingredients. Serve with pineapple chunks, banana chunks, strawberries or any fruit you like.
Grease and flour pan. Bake at 300° for 50 to 60 minutes.
Cream sugar, egg, cheese and vanilla until smooth. Grease cookie sheet and lay 1 package crescent rolls on sheet. Roll edge up. Put cream cheese mixture on top. Layer other package crescent rolls on top. Roll edge. Brush top with egg yolk. Bake at 350° for 20 to 25 minutes.
Combine first 6 ingredients. Mix orange juice, almond extract, salt and honey. Pour over dry ingredients and toss together. Crumble into shallow baking sheets in 3/4-inch layer. Bake 1 hour at 250°, stirring occasionally. Add raisins after baking. Makes 14 cups.
Mix all ingredients together in a 9 x 13-inch pan. Bake in 350° oven for 30 minutes.
Saute shallots in melted butter in pan and add mushrooms. Continue to saute for 5 minutes, then add chicken broth. Bring soup to boil and simmer about 1/2 hour. Pour into blender gradually and mix until smooth. Return soup to pan; add cream, salt, pepper and sherry. Add rest of ingredients. Serve very hot.
Chop all vegetables; mix with mustard, sugar and vinegar in large enamel pot. Boil for 20 minutes. Quickly fill jars and seal.