HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and boil until thickened, stirring constantly. Pour over miniature chicken legs or wrap. Bake at 400° for 20 minutes and then turn over and bake another 20 minutes. Serve.
Mix jello, water and cranberry sauce well; add pineapple. Mix. Pour into 9 x 13-inch dish and chill overnight. Ground nutmeats may be added if desired.
Mix all ingredients at low speed. Pour into greased loaf pan. Bake at 350° for 50 to 55 minutes.
Combine sugar, syrup and water. Cook without stirring until it forms a hard crackle in water. Add flavoring and color. Pour into well oiled ice tray. Press in stick and allow to cool.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until lightly brown.
Melt marshmallows in milk. Stir occasionally so it doesn't scorch. Add pineapple and Cool Whip. Roll graham crackers to crumbs. Put 1/2 of crumbs on bottom of pan. Reserve other 1/2 for top.
Layer vanilla wafers. Layer bananas, sliced from top to bottom or long way. Alternate up to 5 or 6 layers, ending with wafers. Whip the cream and ice. Refrigerate at least 24 hours.
Beat eggs; add flour, baking powder and salt. Mix well. Add the remaining ingredients. Bake in a 9 x 12-inch pan at 350° for 40 minutes or until done.
Crumble Sausage and brown until done. Drain well. Beat eggs. Mix sausage, corn, sugar, flour, milk, and dash of pepper. Sprinkle crushed Ritz and butter on top. Bake at 350 for 45 minutes.
Mix together. Pour in baking dish. Sprinkle with cinnamon. Bake at 300° for 45 minutes. Add bread crumbs or graham cracker crumbs. Serve warm.
Combine dry ingredients. Combine eggs, milk and margarine and add to dry ingredients. Mix well. Stir in remaining ingredients.
Boil and simmer. For full gallon, triple measurements. All ingredients can be added to or subtracted from per taste.
Combine juice concentrate, water, dry milk powder and coconut flavoring in container of an electric blender; top with cover and process 30 seconds.
Make cake mix as directed on box. Just before taking out of oven, boil 2 cups of water. While water is boiling, punch holes all through the cake. It may tear up, but the more holes the better the jello will be distributed. Dissolve jello in the boiling water and, while cake and jello are still hot, pour all of the jello evenly over cake. Put cake in refrigerator until jello is completely jelled, 5 or 6 hours. Spread Cool Whip over cake. Add sprinkles.
Cream margarine and shortening; add sugar and beat well. Add eggs, one at a time. Mix soda in buttermilk and add alternately with flour to sugar mixture. Stir in vanilla, coconut and pecans. Pour in 3 greased and floured 9-inch cake pans and bake for 40 minutes at 350°.
Preheat oven to 400°. Mix chicken, celery, onion, Miracle Whip, soup and salt together; put in a 9 x 13-inch casserole or pan. Top with potato chips and cheese. Sprinkle almonds on top. Bake 25 to 30 minutes.
Mix Parmesan cheese, bread crumbs, garlic, salt, pepper and oregano. Slice eggplant and dip in egg mixture, then in other mixture. Fry until golden brown. Place in baking dish and cover with sauce and Mozzarella cheese.
Bake yams in a 400° oven for 45 minutes or until tender. Scoop out the flesh and mash it with brown sugar, Amaretto liqueur, 2 tablespoons butter and salt. Spread the yams mixture in a 9 x 9-inch baking pan. Pulverize the Amaretti cookies between 2 pieces of wax paper. Blend in the remaining 2 tablespoons of butter. Sprinkle the cookie crumbs on the yams. Preheat the oven to 350°. Bake for 30 minutes.
Cream shortening and sugars; add eggs and beat well. Add vanilla. Add dry ingredients to creamed mixture. Add oats, coconut and gumdrops. Roll into small balls and put onto greased cookie sheet. Press flat with fork. Bake in 375° oven for 10 minutes.
Combine ingredients and mix well. Roll into small balls and flatten. Cook on ungreased pan at 300 degrees for 20 minutes.
In medium saucepan, bring the chicken broth to a boil. Add rice. Cover. Reduce heat to very low and simmer for approximately 18 to 20 minutes or until all liquid is absorbed. Add salt and pepper.
Beat cream cheese, then add milk; beat. Add lemon juice and vanilla; beat together. Pour into graham cracker crust; chill. Spoon pie filling over pie.
Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice. In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes. Add stock, beans, anything liquid, vegetables, basil, oregano and rosemary; bring to simmering. Reduce heat; cover and cook for 30 minutes. Stir in tomato paste and macaroni, continue simmering for 15 minutes or until macaroni is tender. Add cabbage and cook, covered, just until it wilts (about 5 minutes). Season to taste with salt and pepper. Pass parrue sauce at the table. Makes eight 2-cup servings.
Put all ingredients into bowl except marshmallows and milk. Mix together ingredients. Put marshmallows and milk in pot and melt at low temperature. When melted, pour over mixture and mix well. Place in any kind of dish you prefer. Top it off with pecan halves.
Trim off loose pieces of breast. Put in processor with cream, onion, salt and pepper. Blend together. Put on breast and fold over. Prepare bread crumbs. Beat egg in bowl. Dip breast in crumbs and then dip in the egg (repeat). Fry in butter and oil. Brown slightly.
Smash vanilla wafers with rolling pin. Melt 1/4 pound margarine. Mix well together; spread in a 13 x 9-inch casserole. Refrigerate for 20 minutes. Mix the cream cheese and 1/4 pound margarine; spread on wafers. Spread crushed pineapple, banana slices and strawberry slices. Add Cool Whip on top. Top with crushed walnuts or pecans.
Grease 13 x 9 pan. Preheat oven to 350°. Mix together sugar, eggs, flour, chopped nuts, oil, 6 tablespoons cocoa, salt and vanilla. Bake 30 minutes. Just before cake is done, mix frosting. If you do this too early, it will get thick and hard to frost.
Cook tortellini according to package directions until just tender. Drain in a colander and rinse under cold running water; drain well. Drop green beans into a large pot of rapidly boiling water. When water returns to a full boil, cook for 2 to 3 minutes, or until beans are crisp-tender. Drain and rinse under cold running water; drain well. Gently toss tortellini with beans, tomatoes and just enough Creamy Vinaigrette to moisten, about 1/2 cup.
Mix oleo and sugar. Add beaten eggs and dry ingredients. Roll in small balls and bake about 10 minutes at 350°. Yield: About 8 dozen.
Sift flour, sugar, cocoa and soda together. Add remaining ingredients and mix well. Batter will be thin. Bake at 350° until done.
Saute beef in shortening; add remaining ingredients and blend well. Cover and simmer for 45 minutes.
Mix cream cheese with mayonnaise and curry powder; beat until smooth. Press into a shallow soup bowl. Mix thoroughly the shrimp, egg, onions and celery. Press shrimp mixture into cheese mixture. Sprinkle with paprika. Chill to blend flavors. Serve with crackers.
Separate 5 eggs and beat first 5 egg whites until stiff gradually with 1 cup of the sugar. Cream Crisco and 2 cups sugar until light and fluffy. Add all flavorings and 1 whole egg and beat well. Add the 5 egg yolks and beat well. Sift both kinds of flour and salt together. Add soda to sour cream and stir well. Using a medium mixing speed, add flour and sour cream alternately to the creamed mixture. Slowly blend egg whites and pour into tube pan that has been greased and dusted with flour. Place in cold oven and set temperature to 325°. Bake 1 hour and 30 minutes. Do not open oven during baking time.
In a 4-quart Dutch oven, melt butter or margarine; add ground turkey. Cook until brown. Add chopped onion, minced garlic, ground cumin, basil leaves, oregano, salt, pepper, sage and thyme, stirring frequently. Add chicken broth and beans. Bring to a boil; reduce heat and simmer until beans are tender. Serves 6.
Preheat oven to 350°. Mix all ingredients together (except chips). Put in a casserole dish and top with chips. Cover and bake in oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let stand 10 minutes before serving.
Cream the shortening and sugar. Add eggs, one at a time, beating well. Add salt and baking powder to flour. Add flour alternately with milk. Add flavorings. Grease and flour tube pan. Add strip of foil to top. Bake at 325° for 1 1/2 hours. This cake rises about 1 inch above pan.
Place unopened can of condensed milk into pan of water making sure water covers can at all time. Bring to boil. Continue to boil slowly for 4 hours. Remove can from water, when cooled enough to handle, open and spoon the caramelized milk into the crust. Top with whip cream and mini chocolate chips. If using condensed milk that has been boiled ahead, set can of milk in warm water before pouring into crust.
Cook rice until just tender. Add butter, salt and pepper. Mix chopped green chilies and sour cream in separate container. Butter casserole, and alternate layers of well seasoned rice, sour cream and chilies and cheese. Repeat until all ingredients are used, ending with sour cream. Dot with 2 tablespoons butter and sharp cheese (you can grate sharp cheese on top if you like). Bake in 350° oven about 30 minutes. Serves 6.
Brown meat and onion. Drain well. Combine all ingredients in large pot. Simmer, covered, at least 2 hours or all day in crock-pot. Serves 10. Freezes well.
In a saucepan, combine gelatin and cold water; let stand 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened. Fold in whipped topping. Place cake cubes in a mixing bowl; pour strawberry mixture over cake and mix gently. Pour into an ungreased 8-inch square baking dish. Chill until firm. Garnish with fresh strawberries and mint if desired. Yields 9 servings.
Mix first 4 ingredients together and heat until very warm. Combine this warm liquid gradually with 2 cups flour and remaining ingredients. Beat 2 minutes. Stir in remaining flour to make enough dough. Knead until smooth and elastic. Put in greased bowl and let rise until doubled. Punch down and divide into 2 loaves or 24 rolls. Let rise again until doubled. Bake at 350° until golden brown and sounds hollow to tap. Brush the warm loaves with honey and butter mixture.
Cut celery into pieces and spread with peanut butter. Top with raisins, coconut or grated carrots. (Celery is difficult for younger children to chew.)
Mix first 4 ingredients and spread in 9 x 13 greased pan. Bake 10 to 15 minutes at 350°. Cream together cream cheese and powdered sugar, add one cool whip and spread on top of the crust.
Cream shortening and margarine. Add both sugars and cream until smooth. Add eggs, one at a time. Add flour and baking powder (sifted together) alternately with milk. Add vanilla. Bake at 300° for 1 1/2 hours.
Melt shortening and saute potatoes, parsley, onion, one bay leaf, salt and pepper over medium heat. Then cook covered 15 to 20 minutes over low heat. Add chicken stock and cook 15 minutes. Mix half and half with flour and stir into soup. Keep stirring so no lumps form. Simmer soup for at least 30 minutes. Add grated carrots and cook 5 minutes longer.
Brown meat (drain), add cheese, stirring until melted. Mix together well. Put on rye bread and freeze on cookie sheets. Bake at 400° for 10 minutes.
Mix together meat, eggs and salt. Shape into 1 1/2-inch balls and roll in raw rice to coat. Place in casserole dish. Mix together the tomato paste and water; pour over meatballs. Cover and bake at 350° for 2 1/2 hours, or until rice is tender. Stir occasionally. Serves 8.
Melt butter (margarine). Add sliced onion (do not brown). Cook gently. Add potatoes and white pepper. Pour milk and broth over potatoes. Cover and cook gently for 20 to 25 minutes, or until potatoes are very tender.
Fry the beans until they are dry (no liquid). Set aside. Fry the corn tortillas flat until they are hard. Set aside. Take flat fried tortilla, put or spread beans on first. Next, add white cheese, tomato and lettuce. Squeeze lemon on top. Add salt to taste. This is now ready to eat. You can serve it with Mexican rice and top it with Pico de Gallo.
Line pie plate with cookies. Soften ice cream. On top of cookies, layer ice cream, then crushed candy bars. Repeat layers. Freeze. Dribble caramel sauce on sliced pie when ready to serve. Yummy! Yields one pie.
Melt chips and margarine. Add softened cream cheese and powdered sugar. Add vanilla and nuts. Place in a well-buttered pan and refrigerate until set. Store in refrigerator.
Mix and pour in a greased and floured tube pan. Bake at 350° for 50 minutes.
Mix eggs, sugar and flour. Melt butter and blend with egg mixture. Add vanilla. Pour into pie shell. Bake at 350° for 25 to 30 minutes or until tested done.
Mix all ingredients. Roll into 1-inch balls. Bake at 350° for 1/2 hour or 1/4 hour, then freeze and cook later. Serve hot with toothpicks in center.
Cook like fudge until soft ball forms in cold water (235°). Cool. Add last two ingredients and beat until it changes color. Pour into buttered pan.
Cut tops of green peppers; remove seeds and membrane. Saute onion in small amount of tomato liquid; add tomatoes, rice, Tabasco, pepper, chicken and 1/2 of the cheese. Stand peppers upright in an 8-inch square baking dish; stuff with tomato-rice filling. Bake uncovered at 350° for 25 to 30 minutes or until hot; sprinkle with remaining cheese. Return to oven until cheese melts.
Preheat oven to 350°. Cook vegetables until tender-crisp; drain. Drain corn. Gently mix and place in greased casserole. Mix soup, milk (or half and half) and seasonings. Pour over vegetables; stir gently. If desired, sprinkle top with grated cheese (Cheddar, Swiss or Parmesan) and paprika. Bake for 30 minutes or until bubbly.
Pour gelatin in a bowl. Add boiling water. Stir with a rubber scraper until gelatin is completely dissolved, approximately 2 minutes. Cool to room temperature, approximately 30 minutes.
Combine first 7 ingredients in a large Dutch oven. Bring to a boil. Cover. Reduce heat and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone and cut into bite-size pieces.
Drain broth off chicken. Combine remaining ingredients; mix well. Pour over chicken. Bring to a boil. Reduce heat; cover and simmer gently 10 minutes. Remove chicken to serving platter; keep warm. Cook and stir sauce until slightly thickened, about 3 to 5 minutes. Spoon over chicken. Can double recipe but do not double the cocoa. Serve with Spanish rice.
Brown liver on both sides in olive oil using a skillet. Saute chopped up celery and onions; set aside. Use a Dutch oven and place liver pieces in bottom. Pour in celery and onions. Then top with stewed tomatoes and tomato sauce. Bake in oven at 375° for 1 hour. Delicious served over white rice. (Do not cook liver on top of stove until done. Just brown it lightly on both sides. It cooks done in the oven.)
Broil chicken inches from heat, for 4 minutes on each side or until golden brown. Remove chicken and place onto plate, cover and set aside. In saucepan, over high heat, bring broth to boil. Add potatoes and pepper. Bring to boil, cover and reduce to low heat. Let simmer until potatoes are tender. This takes around 10 minutes. Remove from heat and set aside. In skillet over medium-high heat, warm the oil until hot. Add onion and cook until slightly softened, stirring constantly. This takes 2 to 3 minutes. Add the flour and continue to cook until flour is no longer visible. Remove from heat and set aside. Remove potatoes from broth and place in food processor or blender. Measure out 1/2 cup of the broth and add to blender along with the onion mixture. Blend until smooth. Add Cheddar and any chicken juices that are on the plate; mix well. Place sauce onto the chicken breast and serve.
Heat oil in a Dutch oven or a heavy large saucepan. Sprinkle the meat with flour. Brown in oil. Add a little extra oil to the browned meat, if needed. Stir in onion, green pepper and garlic. Cook until soft. Stir in the beef broth, oregano, cumin, chili powder and salt. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes. Stir in tomato sauce and chocolate. Simmer, uncovered, for 25 to 30 minutes until thickened. Serve hot.
Mix sugar, syrup, water and peanuts. Cook until it forms a soft ball. Add vanilla and food coloring. Beat until it begins to get stiff, then drop on waxed paper.
Preheat oven to 375 degrees. Mix above ingredients thoroughly. Heat 1 tablespoon bacon grease in heavy black skillet. Pour 1/2 of the heated bacon grease into bread mixture, leaving remaining grease in skillet. Sprinkle hot skillet with a little corn meal. Pour batter into skillet. Bake at 375 degrees for 30 minutes or until golden brown. (I brush the top with butter during the last 10 minutes of cooking time and, if necessary, put under the broiler until top is golden brown.) Let cool for 5 minutes. Slice and serve.
Season chicken with salt, pepper and small amount of garlic powder. Dilute soup with milk. Place chicken in buttered casserole dish. Cover with soup. Bake at 400° for 1 hour or until tender.
Melt butter, add sugar and boil 2 minutes. Preheat oven to 350°. Pour sugar mixture over saltines that have been placed on foil-lined jelly roll pan. Do not stack saltines, place them side by side. Bake 10 to 12 minutes. Do not brown. Remove from oven. Pour morsels over, they will melt. Spread evenly. Cool. Crack into bite size pieces.
Preheat oven to 350°. Beat egg whites until frothy. Add salt and cream of tartar. Gradually add sugar while continuing to beat egg whites, until stiff peaks form. Beat in extract and food coloring. Put brown paper on large cookie sheets. Drop meringue by very small teaspoons, shaping for a tart shell on the brown prepared cookie sheets. (They will spread.) Place pans in preheated 350° oven. Do not put on lowest rack. Turn oven off immediately and let pans remain in closed oven overnight. This recipe may be made smaller by dividing the ingredients in half.
Marinate chicken pieces in the mixture made by combining catsup, soy sauce, honey and lemon juice. Marinate at least 3 hours or overnight.
Brown beef in skillet. Stir in all other ingredients except corn. Mix well and heat thoroughly, about 20 to 30 minutes. Stir occasionally. Cover while cooking. Add corn and heat 5 more minutes.
For sauce: Cook onion, pimiento, herbs and pepper in hot oil until onion is tender. Combine cornstarch, Worcestershire and 1/3 cup cold water. Stir into onion mixture. Cook and stir until bubbly. Add wine. Keep sauce warm.
Spread sauerkraut over the bottom of a Dutch oven. Sprinkle seeds on top. Salt and pepper the meat to taste and lay on top of the kraut. Put on cover and bake at 325° at least 3 1/2 hours (remove the cover the last 1/2 hour). Serve with cold applesauce and jalapeno corn bread
Drain juice from fruit. Make a sauce of 1 cup of juice, 1/2 cup sugar, 2 tablespoons of flour and 1/2 or 2/3 stick of margarine. Cook until thickened. Place layer of pineapple, layer of pears, layer of peaches and layer of apple rings. Pour sauce over the fruit. Refrigerate overnight and then heat until hot.
Preheat oven to 350°. Melt butter and saute onions, peppers, apples and curry powder until tender. Place tomatoes in a colander and squeeze until all liquid is removed (reserve liquid for other uses). Combine drained tomatoes with onion mixture, kidney beans, brown sugar, vinegar, salt and pepper in a casserole. Bake for 30 minutes. Sprinkle with Parmesan cheese before serving. Especially good with baked ham. Serves 12.
Saute onions and celery in butter and brown hamburg separately. Put everything together in 13 x 9-inch pan or 3-quart baking dish. Bake at 350° for 45 minutes. Last 3 minutes, put onion rings on top.
Mix all ingredients. Put in a greased and floured pan. Bake at 350° for 30 minutes. Cut into squares. Can be rolled into powdered sugar, if preferred.
Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil. Place skillet in a 425° oven for 10 minutes. Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well. Pour into skillet. Bake at 425° for 25 minutes, or until a wooden pick inserted in center comes out clean. Cut corn bread into wedges. Yields 12 servings.
Saute onion and green pepper in Mazola oil. Brown the meat after cutting into cubes. Pour in red wine after seasoning. Let meat stew until tender. Open cans of goya red kidney beans and pour into sauteed meat, onions and peppers. Serve over big platter of yellow rice.
Brown meat in Dutch oven with green pepper and onion. Add to beef the tomatoes, beans, corn, chili powder, cumin, garlic powder and cayenne pepper. Cover and simmer 30 minutes. Add seasonings to taste. Put taco chips in each bowl. Add soup and top with grated cheese.
Roll 4 biscuits to thin circles. Layer bottom of 9 x 11-inch casserole dish. Pour peaches in. Sprinkle cinnamon and sugar over top of peaches. Dot with butter. Roll 4 more biscuits to thin circles. Cover peaches. Sprinkle more cinnamon, sugar and butter on top crust. Place in preheated oven at 375° and bake for 30 to 35 minutes or until brown and crusty.
Cream butter and sugar; add eggs one at a time. Add flour alternately with buttermilk (and dissolved soda). Roll dates, candy, pecans and coconut in flour and add to butter mixture. Bake in a greased and floured tube pan in 250° oven for 2 1/2 hours. Test to see if done.
Mix all together. Beat eggs before putting them in. Put meal in last. Bake like corn bread.
Cook broccoli until almost done; drain. Put in casserole dish. Combine cheese and mushroom soup. Mix together. Pour over broccoli. Crush croutons mixed with butter. Pour over all. Bake 20 minutes at 350°.
In a 2-quart saucepan over medium-high heat, saute onion and carrot in oil until vegetables are tender. Add broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat, cover and simmer for 15 minutes or until pasta is cooked, stirring occasionally. Add spinach and heat through. Serves 4.
Mix salad dressing according to package directions. Combine 1/4 cup of the salad dressing with the soy sauce and Worcestershire sauce. Marinate beef in the sauce for 3 hours. Coat beef lightly with flour and brown in heated salad oil in heavy skillet. Transfer meat to a Dutch oven and top with carrots, onion and mushrooms. Add enough water to just cover the meat and vegetables. Cover Dutch oven and bake in preheated 300° oven for 3 hours or until beef is tender. Salt and pepper to taste. May serve with hot cooked rice or noodles if you wish. Makes 4 to 5 servings.
Cover bottoms of the pie crusts with the sliced bananas. Cream the cream cheese with 2 tablespoons lemon juice. Slowly add the powdered sugar until smooth. Fold in the Cool Whip and cover bananas in pie crusts. Chill for 1 hour. Add 2 tablespoons lemon juice to the pie filling. Spread on the top of the pies and chill.
Mix Miracle Whip, Parmesan cheese and sugar an hour or so ahead so flavors blend. Fry bacon and break up; set aside. Break up lettuce and cauliflower. Just before serving, mix with dressing and add bacon.
Combine all ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 8 minutes or until just done.
Mix frozen lemonade according to directions in a large container. Add other ingredients and mix well. Chill before serving.
Mix all ingredients together in bowl. Put in refrigerator for 24 hours to blend together.
Combine chicken, celery, rice, soup, mayonnaise, onion, water chestnuts, mushrooms and lemon juice; stir. Place in a glass 9 x 13-inch casserole dish. Cover with Corn Flake crumbs. Pour melted butter over the top. Bake for 45 minutes at 350°.
Brown hamburger; drain. Put dry egg noodles on meat. Combine soup mix, water and tomato sauce. Pour over egg noodles. Cover and cook on medium for 30 minutes.
Brown hamburger. Add remaining ingredients and cook until thick. I mix and cook it in crock-pot. Makes approximately 30 sandwiches. Can freeze also.