HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13 x 9-inch casserole dish. Layer half the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350° for 40 to 45 minutes or until bubbly.
Brown meat; drain off fat. Cook noodles in boiling salted water according to package directions; drain. Combine egg, cottage cheese, Parmesan and meat. In 10 x 6 x 2-inch baking dish, layer half each of noodles, meat mixture, Mozzarella and spaghetti sauce; repeat layers. Bake, uncovered in 375° oven for 50 minutes. Let stand 10 minutes. Sprinkle with additional Parmesan if desired. Makes 4 to 6 servings.
Sift dry ingredients together. Add all ingredients together. Mix until smooth. Add poppy seed filling. Mix on medium speed for 2 minutes. Turn batter into greased and floured 10-inch tube pan. Bake at 350° for 50 to 60 minutes or until done. Cool cake 5 to 8 minutes before removing from pan.
Boil sugar and water in saucepan for 5 minutes. Cool, then stir in lemon juice. Serve in glasses half filled with ice cubes. Serves 12.
In medium saucepan, saute garlic in oil. When lightly brown, add tomatoes, sauce, red pepper, salt, parsley and water. Cook for 10 to 12 minutes on medium heat. Add frozen spinach and cook an additional 25 minutes, until spinach is heated thoroughly. Boil spaghetti according to package directions. Pour cooked spinach over top of the spaghetti and toss thoroughly. Makes 4 to 6 servings.
Remove excess fat from duckling and place in a shallow dish. Drain pineapple, saving juice. Combine pineapple juice, soy sauce, ginger, salt and pepper. Pour mixture over duckling and marinate 3 hours or more, turning duckling occasionally. Remove duckling. Saute onion and green pepper in butter. Stir in marinade and add duckling. Reduce heat to 212°. Cover and simmer 1 hour. Remove duckling. Combine cornstarch and water. Pour into cooker, stirring constantly until gravy has thickened. Makes 4 to 6 servings.
While noodles are cooking, combine vegetables in mixing bowl. Drain cooked noodles and toss with vegetable mixture. Add dressing; cover and refrigerate at least 6 hours.
Combine flour and pepper. Add melted butter and brown beef. Add onion and mushrooms. Brown. Add 1 can beef broth and cook until tender for 1 to 1 1/2 hours. Last, add 8 ounces sour cream and serve over egg noodles.
Combine all ingredients in order given. You may add 1/2 cup or more of Blue cheese or other cheese. Form into shape desired. Chill overnight. Roll in slivered almonds or chopped pecans.
Brown chicken in butter. Take chicken out. Put in other ingredients. Lay chicken back in. On top, slice the cheese or add already shredded. Season with salt. Cook 30 minutes, slowly, until done. Put lid on and simmer 10 minutes.
Heat the oven to 425°. Lightly grease a cookie sheet with shortening.
Saute onions and celery in Pam sprayed frypan until onion turns clear. Add tomatoes and flour. Stir until thickened. Then add this to ingredients and combine it all together. Place in Pam sprayed baking dish. Bake at 350° for 1 hour.
Mix cornstarch, jello and sugar. Add water and cook over medium heat until it thickens. Cool completely. Stir in strawberries. Pour in pie crust. Top with Cool Whip. Chill.
Heat oven to 350°. Mix together sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic powder and pepper. Process stuffing until fine crumbs. Coat chicken with sour cream mixture. Roll in crumbs. Place in a 13 x 9-inch pan. Drizzle with melted butter and bake for one hour.
Preheat oven to 350°. In large bowl, combine flour, soda and salt; set aside. In upright mixer bowl, cream butter and sugars. Beat in eggs and vanilla. Gradually add dry ingredients into wet ingredients until blended. (Place wet ingredients in larger bowl before adding wet ingredients; beat by hand.) Add oatmeal, mix and stir in chips and nuts. Bake on ungreased cookie sheets for 8 to 10 minutes. Cool on rack. Makes 32 dozen 2-inch cookies.
Melt sugar in skillet until light brown; cool. Add butter and stir well. Stir in remaining ingredients and cook until thickened.
Mix flour, sugar and shortening until crumbly. Reserve 1/2 cup to put on top of cake before baking. Add the rest of the ingredients and put in pan, topping with reserved crumbs. Bake at 375° for 40 minutes.
Mix dry ingredients, then add beaten egg and melted margarine. Add pecans and nutmeg last. Cover cookie sheets with aluminum foil and place dough by small teaspoonfuls on foil. Allow space for cookies to spread as they bake. Bake for 8 to 10 minutes at 350°. Remove from oven when cookies are golden brown around the edges.
Whip cream cheese until smooth. Gently stir in pineapple, green pepper, onions, salt and 1/2 cup nuts. Shape into a ball. Refrigerate for several hours or overnight. Before serving, roll cheese ball in remaining nuts. Serve with crackers. Makes 12 to 14 servings.
Boil egg noodles according to package directions, drain. Mix all ingredients together. Place in greased baking dish. Bake 1 hour in 350° oven. Top with fresh strawberries in season.
Combine 2 tablespoons barbecue sauce, meat, bread, egg, onion and salt. Mix lightly. Shape into 30 (1-inch) balls. Brown in oil. Add remaining barbecue sauce, pineapple chunks, frankfurters, green pepper and water chestnuts. Cover and simmer 15 minutes or until meatballs are thoroughly heated. Serve hot.
Mix first 3 ingredients until smooth. Melt butter in 8 x 13-inch pan. Pour batter over melted butter and add peaches and juice. Bake at 350° for 30 to 45 minutes until brown on top.
Drain juice off into a large container. Cut cucumbers into slices. Add 5 pounds sugar, vinegar, pickling spice; and onions to vinegar and heat until sugar is dissolved. Stir several times. Add sliced cucumbers and let set 24 hours. Put in jars.
Melt shortening in a frying pan. Chop onion and fry until done. Add tomato sauce, salt, pepper and chili powder. Heat. Cut Spam in slices and brown. Place on platter and pour tomato sauce over it. Serve. Good on camping trips and hunting trips.
Cook potatoes whole, then cut into cubes. In a saucepan, combine cheese and butter. Stir until melted. Remove from stove and blend in sour cream, onion, salt and pepper. Mix with potatoes and put into casserole dish. Sprinkle with Accent and paprika. Bake at 350° for 30 minutes.
Heat pineapple and juice with sugar and water. Stir in gelatin to dissolve. Chill until partially congealed. Fold in cream cheese, then nuts, then Cool Whip. Refrigerate until well set. Serve.
Simmer green pepper and onion until tender. Mix with soft bread cubes and add all the corn. Beat the eggs with the salt and add to corn mixture. Spoon into lightly buttered 2 1/2-quart baking dish.
Fill an ice cube tray with soda so as not to dilute the punch when ice cubes melt. Mix fluids and add sherbet last.
Add first 3 ingredients. Bring to a boil. Add crackers, sprinkle cinnamon in mixture and stir well. Boil about 2 minutes until crackers look clear. Pour in pie crust. Dot with butter. Add top crust; sprinkle with sugar and cinnamon. Bake 20 to 25 minutes or until crust is brown at 425°.
Blend in blender in the preceeding order and serve with fresh cauliflower, bell peppers, celery, carrot sticks and broccoli.
Thaw turkey breast in refrigerator. Wash and dry well. Rub outside well with salt and pepper. Also sprinkle some on the inside. Fill cavity with chunks of celery and onion. Wrap breast good and tight with aluminum foil. Put in crock-pot. Add 1 cup of water. Turn to high for about an hour. Reduce to low and cook all night. You will have lots of good broth and the turkey breast will be nice and juicy and tender.
Mix sugar, flour and butter together; sprinkle a layer of this on the crust. Fill with fresh peaches (sliced) and put remaining mixture on the top. Bake at 350° until peaches are done.
Mix flour, salt and pepper together. Roll each steak in flour mixture. Preheat a skillet on medium-high heat and brown steaks on each side. Remove steaks from pan and place in a baking dish. With remaining flour, make a gravy in the drippings using the water as liquid. Add cream of mushroom soup to gravy and pour over steaks. Place sliced onion over steaks; cover with foil. Bake in a 400° oven for 1 hour. Yields 6 servings.
Combine ingredients in order given; pour into pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool. Garnish, if desired, with whipped topping.
Dissolve yeast in water. Add eggs, salt, oil and molasses. Mix well. Mix in flour. Knead until smooth. Cover. Let rise in a warm place until about double. Shape into 2 loaves. Place in greased pans. Let rise until double. Bake at 325° for 30 minutes or until golden brown.
Melt oleo and marshmallows. Add 2 teaspoons green food coloring, vanilla and 5 cups corn flakes. Let pan stand in hot water. Drop by teaspoon on wax paper. Add three red hots in center of leaf cookie.
Saute onions in hot oil until soft. Add meat; stir and cook until meat loses red color. Pour off fat. Sprinkle with seasonings. Pour on tomato sauce and water. Simmer, covered, 45 minutes. Stir occasionally. Serve hot over cooked spaghetti. Sprinkle with Parmesan cheese.
Place lima beans in a large bowl. After washing beans well, cover with water; let stand overnight. Save water which lima beans were soaked. Place lima beans in good size pot; pour half of the water in lima beans and cook over low heat for over 15 minutes in covered pot. While beans are cooking, cut onion, celery and carrots into dices; add whole peppercorns, salt and nutmeg. Put into the bean pot. Let simmer for another 15 minutes. Wash ham hocks and put into beans; simmer for 1 hour. Add rest of water that beans were soaked in if necessary. Do not overseason. Cook until ham hocks are well done. Serves 4.
Combine sugar, flour, 2 eggs and 3 egg yolks, reserving the egg whites. Beat this mixture (not the whites). Add to dry ingredients. Beat well. Add milk. Stir in butter. Add vanilla flavoring. Put in crust and bake at 350° until done. Done when knife placed in center comes out clean.
Mix nuts, powdered sugar and cocoa. Melt butter and cheese. Add vanilla. Mix all ingredients together and pat out on wax paper or cookie sheet. Cut into squares.
Brown sausage or hamburger and drain. Melt the cheese in same pot. Stir in salt and sauce. Spread on rye bread and bake at 350° for 15 to 20 minutes. Can be baked and reheated in microwave. Can also be frozen and taken out a few at a time.
Beat egg whites together well and add 1/2 teaspoon cream of tartar. Add the rest of the ingredients and beat well. Bake at 325° for 1 hour. Then turn oven to 350° for 5 or 10 minutes. Cool cake upside down on bottle for 2 hours before releasing cake. Use 10-inch tube pan.
Cook chicken in 2-quart microwavesafe casserole 3 to 7 minutes, breaking up chicken after 3 minutes. Mix in remaining ingredients, but only use 1 cup water. Cook 7 minutes. Let stand 2 minutes. Stir and serve.
For the crust, mix together the flour and margarine until dough forms. Spread in an ungreased pizza pan and bake at 350° until crust starts to brown.
Cream butter and sugar. Add beaten eggs and milk. Add sifted flour and baking powder. Beat well, then add vanilla and nuts (save some nuts for top). Bake in square cake tin in moderate oven for 30 to 40 minutes. Ice with buttercream icing. Decorate with remaining nuts.
Combine pineapple and instant pudding; mix well. Stir in sour cream. Add coconut, chopped walnuts, marshmallows, cherries and oranges. Stir in Cool Whip, mixing well. Chill.
Toast oats by preheating oven to 250° and baking 1 hour, shaking pan occasionally. Toast nuts with oats. Cool and mix in raisins and dates. Store in covered container.
Pour into pan and bring to boil. Pour half over chicken and bake 1 hour at 325°.
Bring first 3 ingredients to a boil and set aside to steep for 5 minutes. Add sugar and lemonade concentrate. Put in gallon container and add enough water to make one gallon of tea.
Use unbaked pie shell and fill with grated apples, raisins and pecans, if desired. Then pour topping over the apples. Sprinkle with nutmeg and cinnamon. Bake at 350° about 30 minutes or until topping is golden brown.
Mix, place in a well greased tube pan. Bake at 350°, 45 minutes. Let stand 10 minutes before turning onto a large platter.
Cut bacon in small pieces; brown until crisp. Add beans and cheese. Heat until cheese melts. Serve with cornbread.
Brown chops in margarine; remove. Saute onion until browned. Add remaining ingredients and cook 20 minutes. Pour over chops in a baking dish. Cover and bake at 350° for 1 1/2 hours.
Make dough as for biscuits. Roll the dough out in the shape of a pie crust and about 1/4-inch thickness. Spread butter over rolled-out dough. Next, sprinkle sugar over butter. Sprinkle nutmeg over sugar. Roll up the dough like a jelly roll and cut into 1 1/2-inch pieces. Place in a deep casserole which can be heated on top of the stove or in oven. Pour water over rolls and place on medium heat on top of stove. Take a spoon and lift each roll so that the water gets under each roll. When it comes to a boil, place in oven and bake until lightly browned.
Mix and make into balls. Bake on ungreased cookie sheet at 350° until brown.
Preheat oven to 325°. In a medium bowl, beat egg yolks with condensed milk and food coloring, if desired. Pour into prepared pastry shell. Bake 30 minutes. Cool. Chill. Spread with whipped cream. Garnish as desired. Refrigerate leftovers. Makes 1 pie.
Heat oven to 275°. Butter an oblong pan (9 x 13-inches). Beat egg whites, salt and cream of tartar. Gradually beat in 1 3/4 cups sugar. Beat until stiff and glossy (15 minutes). Spread in pan and bake 60 minutes. Leave in oven overnight (do not open door). Mix cream cheese, 1 cup sugar and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue and refrigerate overnight.
Cut up chicken into serving pieces. Also cut up sausage, pepper and onions. Brown chicken and sausage in oil with crushed garlic clove. Be careful not to burn garlic. Set chicken and meat aside. Lightly saute onions, mushrooms and green pepper in same oil. Put chicken, sausage, vegetables, tomatoes, beans and wine in a heavy casserole with a tight fitting lid. There should be enough liquid to cover meat, etc. Include juice from beans in can. If more liquid is needed, add more wine. Mix gently. Cover tightly. Cook at least 2 to 2 1/2 hours in a moderate oven at 350°. Test meat for doneness, but the long, slow cooking brings out the flavors. Serve with salad and French bread.
Mix first 5 ingredients. Fill pie shell with mixture and bake for 1 hour at 325°.
Place all ingredients in a crock-pot to cook on low for 15 to 20 hours. As the meat cooks, use a fork to break it up completely. Serve on Kaiser rolls, hard rolls or noodles.
Heat oil in Dutch oven with salt and pepper. Cook chicken 2 minutes per side. Add onion and red pepper. Cook 3 minutes. Add garlic and cook 30 seconds. Add tomatoes, broth, potatoes and thyme. Bring to boil. Reduce heat and cover. Simmer 20 minutes. Add macaroni and cook 10 to 12 minutes. Add olives. Cook 3 to 4 minutes. Serve with crusty French bread.
In a mixing bowl, mix all dry ingredients (flour, sugar, cocoa, soda and salt). Then sift the dry ingredients into an ungreased loaf pan (13 x 9 x 2-inch). With the back of a mixing spoon make 3 holes in dry ingredients. Pour melted shortening in one, vinegar in second and vanilla in third. Pour water over the top. Mix and blend thoroughly until batter is smooth. Bake 50 to 60 minutes at 350°. (Watch carefully, cake will appear wet on top, don't overbake.) Cool. Frost as desired.
Heat skillet on moderate fire (300°). Add oil and heat thoroughly. Brown chicken on all sides. Drain off excess oil. Combine soy sauce, sherry, sugar and garlic. Pour into pan with chicken. Bring to a boil. Boil for 25 minutes in a covered pan. Reduce heat and simmer for 15 minutes.
Brown beef in skillet, salt and pepper. Drain and put in a casserole dish. Peel and slice onions and potatoes. Layer on meat and pour soup over top. Bake at 350° for 45 minutes.
Use small party carrots or cook fresh carrots until tender. Drain and save juice. Add pineapple and chestnuts to carrots. Use pineapple juice and mix with flour or cornstarch and sugar. Cook until thick, then pour over hot carrots, pineapple and chestnuts. Heat well.
Remove husk and silk from corn; cut twice real thin. Scrape down. Mix corn, salt, black pepper, sugar, flour and cold water. Mix well. Melt shortening; pour corn in skillet. Cook for about 20 minutes. Add oleo and continue cooking for about 20 minutes more. Stir continually until done.
Mix oil, chocolate and granulated sugar. Add eggs, beating until well mixed. Add vanilla. Add flour, baking powder and salt to oil mixture. Chill several hours or overnight.
Cook kale and spinach in chicken broth 1 hour. Bring to a boil, then turn off heat. Blend semolina, eggs, Romano and lemon rind and slowly stir this mixture into soup with a slotted spoon. Turn heat on to medium and cover pot 1 minute. This will set the mixture; the soup is now ready to serve.
Drain and flake salmon. Combine salmon, oats, onion, egg, parsley, lemon juice and Worcestershire sauce. Mix well. Shape into 4 patties. Pan-fry on both sides until golden brown. Serve salmon patties on buns with lettuce and tomatoes. Serves 4.
Combine sugar and water in saucepan. Cook over low heat until sugar dissolves, stirring constantly. Add tomatoes; cook 5 minutes, stirring frequently. Stir in lemon peel and cinnamon. Continue cooking for 15 minutes or until thickened, stirring frequently. Stir in raisins. Remove from heat; cool slightly. Pour into prepared crust. Put on top crust. Bake at 375° for 35 minutes.
Cook butter, onion, garlic and meat in a heavy skillet until brown. Break up meat with a fork. Add the tomatoes, tomato paste and seasonings. Simmer the mixture until slightly thickened consistency. Season if necessary. Pour sauce over center of cooked spaghetti placed on a platter. Serve with Parmesan cheese.
Combine sugar, flour and nutmeg in a bowl. Cut in the margarine until the mixture resembles coarse crumbs; add the pecans and set aside. Arrange the yams and peaches in a 1-1/2 qt. casserole or rectangular baking dish. Sprinkle with the sugar mixture and bake at 350° for 35 minutes. Sprinkle with marshmallows and broil briefly until lightly browned. Serves 6.
Combine oats and boiling water; set aside until cool. Stir together yeast, lukewarm water and 1 tablespoon honey until smooth. Add to cooled oatmeal. Then add 1/2 cup honey, soft butter, flour and salt. Stir all together well. Knead down in large bowl. Cover and let double in bulk (45 minutes). Then divide into 2 kneaded loaves and let rise again (45 minutes or less) or until double in bulk. Bake at 350° for 30 to 40 minutes or until brown on top. Turn out of pans to cool.
Cream shortening and sugar in large bowl; add softened cream cheese, salt, vanilla, egg yolks and flour. Mix all ingredients well. On greased cookie sheet, drop by teaspoon or use cookie press. Place cherry half in the center of each cookie. Bake for 8 to 10 minutes at 350°.
Cook pork roast until well done. Let cool so that you can take off fat and bone. Cut into small pieces.
Cream butter and sugar; add eggs, one at a time. Stir in sour cream, add flour and soda. Scrape bowl. Add flavorings and beat for 3 minutes. Bake in bundt pan at 350 degrees until inserted toothpick comes out clean.
Select a 3 to 4 pound chuck roast 2 1/2 to 3 inches thick. Place meat in shallow glass dish. Place marinade over meat. Cover dish with plastic wrap. Refrigerate 24 hours, turning meat frequently. Remove meat from marinade. Stir catsup into marinade. Heat through on grill. Brush on meat. Place roast on grill 4 inches from medium coals. Cook 1 to 1 1/4 hours or until tender. Turn frequently and baste every 5 to 6 minutes with hot marinade. Serve roast to desired doneness or rare in the middle and brown on the outside. Cook and stir garlic in oil. Add rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and juice.
To get the most juice from lemon or citrus fruits such as grapefruit, orange, etc., microwave on High 15 to 20 seconds per piece of fruit on floor of your microwave oven. After allow fruit to stand 1 to 2 minutes, then roll between palms. Fruit will give surprising amount of juice along with added flavor and fruit zest.
Place round roast in a little bit of oil in a large pot. Brown on all sides of the roast, adding salt and pepper to taste while browning. Add tomato sauce and cover. Cook on low for 5 to 8 hours. A can of carrots and jar of onions can be added during the last hour or two. Make gravy with the liquid, as desired.
Mix well the first 4 ingredients. In a separate bowl, mix Knox gelatine and water until well dissolved. Add to other ingredients. Refrigerate.
Combine all ingredients, except cornflakes and butter and put in a casserole dish. Toss cornflakes and butter together and put on top of casserole. Bake 350 degrees for 45 minutes. This recipe freezes well. Don't top with cornflakes until ready to bake.
Mix together. Bake in 3-quart casserole dish for 20 minutes before putting on topping. Bake at 350°.
Combine shortening, sugar and egg in a bowl. Beat until fluffy, add molasses and beat well. Stir dry ingredients together and add to shortening mixture. Mix well and chill dough thoroughly. Shape into one-inch balls and roll in granulated sugar. Place 2 inches apart on a greased baking sheet. Bake at 350° for 12 to 15 minutes. Yields 4 dozen.
Combine cake mix, egg and oleo and mix good. Spread in 13 x 9-inch ungreased pan and bake at 350° for 12 to 18 minutes (until golden brown). Remove and sprinkle marshmallows over cake; return to oven until it puffs up.
Cut and mix together the lettuce, cauliflower, onion and peas. Stir together the salad dressing and sugar. Put on top. Add shredded cheese and bacon bits.
Mix pickle, onion, celery, peppers and 1 cup cheddar cheese in bowl. In separate mixing bowl, whip cream cheese until smooth. Add relish mixture to cream cheese, mix well. Place mixture onto plate. Cover with Saran Wrap and press into a ball shape. Press remaining 1/2 cup cheddar cheese onto top of cream cheese mixture. Serve with crackers or breads.
Heat oil in a 12-inch skillet over medium heat. Add celery, onion and garlic. Saute until tender. Add zucchini, tomatoes, green pepper and carrots. Saute for 10 minutes. Stir in the remaining ingredients. Reduce heat and simmer 5 minutes or until vegetables are tender, stirring occasionally. Serve hot or cold. May also be frozen. Preparation time: 10 minutes. Cooking time: 20 minutes. Serves 6.
Grease muffin tins. Place in oven to heat. Sift dry ingredients together. Add egg, butter and buttermilk. Pour into hot muffin tins. Bake at 425° for 20 to 25 minutes.
Mix flour, salt, 1 1/2 tablespoons cocoa and baking powder. Add milk and vanilla. Mix 3/4 cup brown sugar and 3 tablespoons cocoa; sprinkle over top of first mixture. Pour 1 3/4 cups hot water over all. Bake at 350° to 400° for 40 minutes (adjust to your own stove). Makes its own cake on top and sauce on bottom.
Preheat oven to 400°. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Combine egg, squash, milk and butter and stir into dry ingredients just until mixture is moistened. Spoon into greased muffin cups; bake in 400° oven for 15 to 20 minutes.
Preheat oven to 350°. In small bowl, stir butter, rosemary, salt, pepper and garlic. Rub chicken with 1/2 of butter mixture. Place chicken on rack in roasting pan. Place vegetables around chicken and dollop remaining butter mixture over them. Bake, basting chicken occasionally, for 2 to 2 1/2 hours. Sprinkle with parsley.
Put 1/2 gallon ice cream in large bowl. Thaw until you can "stir" and add remaining ingredients. Refreeze. Makes 24 small servings.