HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until tender, stirring occasionally. Cool slightly. Store in refrigerator until serving time. Makes 2 cups.
Thaw mixed vegetables, then combine with chicken, onion and celery in a 2-quart baking dish. Set aside. Combine cream of chicken soup and milk in a small bowl. Stir until ingredients are well mixed, then add mixture to chicken and vegetables. Stir. Put biscuits on the top of mixture and bake for 15 minutes at 425°.
Mix first 4 ingredients until smooth. Add milk and boil. Remove from heat and add butter and vanilla.
In a shallow bowl, combine cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in an ungreased 13 x 9 x 2 baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.
Put sugar and Kool-Aid in large!!! pitcher. Add 7-Up and pineapple juice, stirring well. Then add water.
Heat margarine, sugar and syrup until melted; add oats. Spread in greased cookie sheet or 9 x 13 x 2-inch pan. Bake 8 to 10 minutes at 350°. Melt chocolate chips; add peanut butter. Spread on hot bars. Chill and serve. Will need to be kept in refrigerator.
Roll out sugar cookie dough and place on cookie sheet or round pizza pan (pre-grease with Pam). Bake according to directions on package. Blend soft cream cheese, 1 cup Cool Whip and 1 cup powdered sugar. Beat well. Spread over cookie mix. Place 1 can fruit pie filling mix on Cool Whip mix. Layer on this, pineapple, sliced bananas, sliced strawberries, sliced kiwi and any fresh fruit you desire. Top with Cool Whip. Garnish with fresh fruit and nuts. Eat and enjoy.
Slice beef thin against grain. Coat with cornstarch, soy sauce and 1/2 tablespoon oil. Put the ginger into a mixing bowl. Add 1 teaspoon salt; let stand 10 minutes, then drain and squeeze to get juice out. Heat 1 cup oil in wok. Add beef; cook until meat loses red color. Drain, saving 2 tablespoons of oil. Blend sugar, wine and monosodium glutamate and set aside. Heat 2 tablespoons oil. Add ginger juice. Add beef and coriander leaves. Cook 1 minute. Add wine; heat, then serve over rice or noodles. Makes 4 to 8 servings.
Combine soup, milk and onions in 1 1/2-quart casserole dish. Mix well. Stir in peas, tuna and 1 cup crushed chips. Sprinkle remaining chips on top and bake at 350° for 25 to 30 minutes.
Mix cooked ground beef, pepperoni slices, onion, green pepper and mushrooms in spaghetti sauce. Cook rigatoni and spiral shells until tender in boiling water and drain. Grease a 2-quart casserole dish and layer meat mixture, pasta and cheese. Bake until bubbly in 350° oven for 30 minutes. Makes 6 to 8 servings.
Spread insides of pita with cream cheese. Stuff with lettuce, ham, pineapple and onions. Cut in half again. Makes attractive appetizers and they are good.
Pound chicken to 1/4-inch thickness. Place 1 slice cheese and 1 slice ham on each breast and roll. Arrange in baking dish. Saute mushrooms in butter in skillet. Add flour. Add broth, soup, sherry and cheese spread. Cook until well blended, stirring constantly. Pour over chicken and top with almonds. Yields 6 servings.
Preheat oven to 425°. Grease round pan (9 x 1/2-inch). Mix baking mix, whipping cream, sugar, nutmeg and egg until dough forms. Gently smooth dough into ball on cloth covered board, dusted with baking mix. Knead 10 times. Divide dough into 16 equal parts. Shape each into a ball. Place 12 balls around edge of pan, 4 in center. Bake until golden brown (15 to 20 minutes). Remove from pan. Spread honey over buns; sprinkle with pecans.
Boil the water and sugar. Add the remaining ingredients. Delicious served over gingerbread. Yields 1 cup.
Cut tomatoes into 3/8-inch thick slices. Mix flour with salt and pepper. Coat tomatoes with mixture and let set 15 minutes.
Mix milk and water. Add stick of margarine, sugar and egg yolks and beat. Bring to a boil. Keep stirring until it changes color, then slowly add cornstarch. In 4-quart pan, layer vanilla wafers, sliced bananas and mixture. Beat egg whites until stiff add sugar to taste. Spread on top. Brown in oven.
Mix crushed crackers, dates, sugar and nuts. Fold into beaten egg whites and flavoring. Bake for 30 minutes at 350°.
Mix syrup and sugar. Add melted butter. Mix in eggs and vanilla. Let stand 1 hour. Place pecan pieces in unbaked 9-inch pie shell. Pour filling over pecan pieces and cover with pecan halves. Bake 45 to 50 minutes at 325°.
Combine sugar, water, thinly sliced lemon, cinnamon and ginger and simmer 20 minutes. Remove spices. Add tomatoes and boil gently until they are bright and clear. Cover and let stand overnight. Drain off syrup; boil until thick. Add tomatoes, reheat to boiling and seal in sterilized jars.
Bring liquids, sugar, salt and spices to a boil, stirring frequently. Boil 3 minutes. Pour over vegetables. Mix well, cover and refrigerate. Keeps forever and improves with age.
Saute half of onion until soft. Add meat and cook until brown. Add flour and chili powder. Cook 5 minutes. Add water. Cook until thick. Mix soup, cream, rest of onion and cheese together; set aside.
Blend cream cheese, cheddar cheese, onions, and worcestershire sauce. Mix well. Shape into a ball and log. Mix pecans and parsley. Roll ball in pecan mixture until completely covered. Refrigerate for one hour or until chilled. Serve with crackers.
Blend all ingredients in electric blender. Double quantities for large groups. Serve with raw vegetables as dippers.
Sift flour and soda; Add remaining ingredients and mix well. Refrigerate 3 hrs. Shape into balls and place on ungreased baking sheet. Flatten cookies with fork; Sprinkle with sugar. Bake in 375° gas oven 6 to 8 mins. Makes 6 dozens.
Into a hot skillet, place 3 tablespoon oil and bring to a boil. Fry meat until nearly done. Stir in chop suey sauce, sprouts, celery, onions, salt and 1 cup water; cook for 15 minutes. Make a thickening from flour and stir into mixture thoroughly for several minutes. This may be prepared several hours before serving time. Open the can of noodles and heat in the oven for several minutes. Arrange the noodles on a large platter and place chop suey in center.
Pat crescent rolls out in pan and bake. Let cool. Combine cream cheese, salad dressing and Hidden Valley Ranch dressing until smooth. Spread evenly over cooled crescent rolls. Combine all vegetables and spread evenly over dressing. Top with shredded cheese.
Spread hot sausage thinly on pie crust. Roll it up jelly roll. style. Freeze until firm, then slice into 1/4 inch pieces and bake at 400 degrees until brown.
Put sugar, water, vinegar and syrup in a black skillet or heavy saucepan. Cook vigorously until the mixture will spin a thread. Reduce heat, add peanuts and cook until they turn a golden brown, stirring constantly. (Be sure to let them brown because this is the key to the good taste of this recipe.) Reduce heat again and add butter and stir well. Add soda and mix well. Pour onto 2 well-buttered cookie sheets or marble. Let cool slightly and pull. (I loosen all sides first and then pull and hack off with knife.)
Cook meat and onion until meat is browned. Add salt and pepper. Add drained vegetables and soup; pour into greased 1 1/2-quart casserole. Mash potatoes while hot; add milk and egg. Season with salt and pepper. Spoon mounds over casserole. Sprinkle potatoes with cheese. Bake at 350° for 25 to 30 minutes. Makes 4 to 6 servings.
Sift flour, baking powder, baking soda, salt, allspice, powdered cloves, cinnamon and nutmeg. Cream oil and sugar; beat in 1 egg at a time. Add pumpkin. Add sifted ingredients. Add chopped nuts. Pour into 2 loaf pans. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 320°. Grease and flour 13 x 2-inch pan. Mix preceding ingredients and bake until done. Top with icing.
Cut cabbage; boil in salted water until tender. Drain, keeping 1 cup juice. In large skillet, brown meat, onion and garlic. Drain. After browning, add cabbage, soups, rice and enough cabbage juice so it won't be dry. Spoon into greased casserole dish. Top with grated cheese and bake at 300° for 20 minutes.
Cook broccoli 3 to 5 minutes. Combine all ingredients and place in 9 x 11-inch baking dish. Bake at 350° for 30 minutes. Stir once or twice during baking. Can substitute turkey or chicken in place of ham.
Melt butter and saute pepper and onion. Blend in flour, salt, pepper, milk and mayonnaise. Stir until thick. Add vegetables and tuna. Turn into buttered casserole. Place tomato wedges on top. Bake at 375° for 25 minutes, until slightly brown.
Chop dates; add soda and boiling water and set aside to cool. Combine oleo, sugar and egg and cream well. Add vanilla and grated rind of the orange and add to the date mixture. Add flour and salt and beat until smooth. Bake in tube pan for 1 hour in 350° oven.
Combine syrups and add enough cola drink to make 2 cups. Bring to a boil in saucepan and add cherry jello to dissolve. Crumble cream cheese in gelatin mixture and cool. Fold in cherries and pineapple (you may also add chopped nuts.) Chill and serve on lettuce.
Mix condensed milk, pineapple and lemon juice in a large bowl. Pour in pie crust and top with chopped nuts. Let set in refrigerator overnight or for several hours.
In medium bowl, beat eggs. Blend in Eagle Brand milk, lemon juice and food coloring. Pour into pie shell. Top with whipped cream or whipped topping. Garnish as desired. Refrigerate.
Preheat oven to 350°. Mix crumbs with cheese, parsley, pepper and salt. Combine garlic and margarine. Brush on chicken breasts, then roll each piece in the bread crumb mixture. Place chicken in a single layer in shallow baking dish. Sprinkle with remaining bread crumb mixture. Bake 30 to 40 minutes.
Preheat oven to 400°. Spray 9-inch square baking pan with vegetable oil spray. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Whisk together yogurt, banana, oil, egg and vanilla in medium bowl or food processor. Pour over dry ingredients and stir gently until just blended. Do not overmix. Spread batter in prepared pan. Bake until top of cake is lightly brown and the sides pull away from the sides of the pan, approximately 20 minutes. Cool cake in pan on rack 10 minutes. Loosen sides with spatula and turn over on rack. Invert cake and let cool completely. Sprinkle lightly with powdered sugar.
Cream margarine, sugar and egg yolk. Add flour. Spread 1/4-inch thick in a 10 x 15-inch pan. Beat egg white stiff and spread on top. Sprinkle with nuts. Bake 45 minutes at 275°. Cut into squares at once.
Melt margarine. Add flour and salt. Stir milk in slowly. Cook until thickens. Now add slices potatoes and bring milk mixture and potatoes back to a boil. Pour into a buttered dish. Dot with margarine and bake at 350° for 1 hour 15 minutes or until potatoes are tender.
Early in the day, chop or grind salami. Mix thoroughly with sour cream. Cover and refrigerate for several hours until thickened. Use with crackers or bread.
Heat oven to 350°. Heat Crisco oil in small skillet on medium heat. Add onion. Saute until softened. Combine onion, meat, oats, tomato juice, 1/4 cup ketchup, egg white, Worcestershire sauce, salt, pepper and garlic salt. Stir until well blended. Press into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan (or shape into loaf). Turn out into larger baking pan. Bake at 350° for 50 minutes. Remove from oven. Spread remaining 1/4 cup ketchup over top. Return to oven. Bake 10 minutes. Remove from oven. Let stand 5 minutes. Place on serving plate. Slice. Serve. Makes 8 servings. Contains 240 calories, fat 9 g (78 cal or 32% of total calories), sat fat 3 g (10% of total calories), carb 13 g, protein 27 g, chol 70 mg and sodium 495 mg.
In saucepan, cook the apple, onion and curry in butter until onion is tender. Stir in soup, water and meat. Heat, stirring occasionally. Serve over rice and garnish with coconut. Serves 4.
Combine all except nuts in ovenproof dish. Top with chopped nuts. Heat at 350° until bubbly. Serve with crackers.
Cook chocolate chips and peanut butter in microwave at 50% power for 3 minutes, stirring each minute. Add marshmallows and nuts. Spread in a foil-lined 8 x 8-inch pan. When set, cut into squares.
Preheat oven to 400°. Mix flour and baking powder in medium bowl. Beat butter in large bowl. Gradually add sugar and 1 package of Jell-O until fluffy. Beat in egg and vanilla. Gradually add flour and baking powder mixture. Mix well. Shape dough in 1-inch balls. Place on ungreased cookie sheet. Flatten cookie dough with bottom of a glass. Sprinkle each cookie with remaining package of Jell-O. Bake 10 to 12 minutes.
Mix all ingredients, except tomatoes and cucumbers. Refrigerate. Serve with tomatoes and cucumbers. Makes 4 servings.
Brown beef; drain and add tomato sauce, taco mix and water. Follow directions on taco mix (simmer, uncovered 20 to 25 minutes). Toss vegetables and meat mixture together. Crumble taco chips on top. When ready to serve, add Catalina dressing to taste. Toss the whole thing!
Mix together milk and flour. Melt butter and add to flour mixture. Chop up peaches and add to mixture, including syrup. Pour into medium casserole dish and bake at 325° for 30 minutes.
Stir all the ingredients together and let stand about 5 minutes. Pour into a 9-inch graham cracker crust or a baked pie shell. (Bake pie shell before adding lemon filling.) Top with Cool Whip.
Mix all ingredients together and put in a greased casserole dish. Put crushed Ritz crackers on top. Dot with margarine. Bake at 350° for approximately 30 minutes.
Dissolve jello in 1 1/2 cups hot water each separately. Set aside to cool. When set, cut in cubes. Mix crumbs, sugar and oleo together. Line bottom of 9 x 13-inch pan with 1/2 of crumbs. Save rest for top. Dissolve gelatine in 1/4 cup water. Add hot pineapple; set aside to cool. When cool, add Cool Whip and cubed jello. Put in pan. Cover with remaining crumbs. I often use a jello mold and when sliced it is very pretty.
Beat all together with eggbeater until blended and creamy; pour into pastry lined pie pan. Bake just until a silver knife inserted into side of filling comes out clean. For a lighter color and milder flavor, omit cloves. Temperature: 425°. Time: Bake 45 to 55 minutes.
Cream together butter, shortening, sugar, egg and molasses. Mix dry ingredients together and add. Roll dough into balls the size of marbles. Roll in sugar. Bake at 350° for about 6 minutes.
Sift flour, soda and salt together. Cream shortening and peanut butter; gradually add sugars, creaming well. Add egg, milk and vanilla; beat well. Combine with dry ingredients, mixing thoroughly. Shape by rounded teaspoonfuls into balls and roll in granulated sugar. Bake on ungreased cookie sheet at 375° for 8 minutes. Remove from oven and place chocolate kiss on top of each cookie, pressing down so cookie cracks around edges. Return to oven for 2 to 5 minutes. Makes 4 dozen cookies.
Mix all ingredients thoroughly and pour into 9 x 9 x 2-inch pans (greased). Bake in 350° oven for 40 to 45 minutes.
Mix all ingredients together and store in an airtight container. Use from 2 to 3 heaping teaspoonfuls per cup of hot water.
Mix together and put in bottom of a 9 x 13-inch pan. Bake 10 minutes. Let cool.
Cream sugar and peanut butter. Stir in melted butter, just enough to thicken to make small balls. Refrigerate until firm. Melt chocolate and dip into chocolate.
Make a white sauce of the last 3 ingredients and stir into the remaining ingredients. Pour into casserole and top with crushed corn flakes or potato chips. Bake at 350° for about 1 hour or until brown and bubbly all through.
Press mixed cookie dough into a 12-inch pizza pan. Bake at 350° for 15 minutes; cool.
Cook onions and peppers in oil until tender. Add hamburger and cook until meat falls apart. Drain fat if necessary. Add tomatoes and 1 cup uncooked macaroni or spaghetti or 1/2 cup rice. Pour into buttered casserole and bake for 45 minutes or until tender in 375° oven. Stir occasionally.
Sift together into bowl flour, sugar, soda, salt and cocoa. Add shortening and 2/3 cup milk. Beat 2 minutes. Add another 1/3 cup milk, the eggs and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake at 350° until cake tests done. Cool. Finish with White Mountain Frosting. Bake 8-inch layers 35 to 40 minutes, 9-inch layers 30 to 35 minutes and oblong 45 to 50 minutes.
Stir together all ingredients. Makes 3 patties or 1 serving. Bake at 350° for 30 to 35 minutes.
Combine cracker crumbs and baking powder. Combine egg whites, almond flavoring and salt and beat until stiff. Gradually add sugar, beating well after each addition. Fold crumb mixture and nuts into beaten egg whites. Spread in bottom of 9-inch pie plate. Bake at 350° for 25 minutes or until golden brown. Cool. Put peaches into crust and top with Cool Whip.
Melt drippings in a skillet. Add onion, green pepper and rice. Cook and stir over high heat until lightly browned. Add hot water, tomato sauce and seasonings; mix well. Bring quickly to a boil; cover tightly and simmer 10 minutes.
Place sugar, oil, eggs and vanilla in mixing bowl. Beat with wire whip until well mixed. Stir in pineapple and carrots.
Crush cookies (keep aside a handful for topping). Melt margarine and mix with cookies in 9 x 13-inch dish. Press to bottom of dish. Mix cream cheese and sugar until smooth; fold in 1/2 of Cool Whip. Spread over cookie crust. Mix pudding with milk and pour over cream cheese layer. Spread Cool Whip on top. Sprinkle with crushed cookies on top. Enjoy!
Melt butter. Add milk and sugar. Bring this to a slow boil and boil for 10 minutes. Turn off heat and add chocolate chips, stirring until all have melted. Then add the marshmallow and whip until smooth. Add nuts and vanilla. Pour into buttered pan. Cool and cut into squares.
Layer asparagus, egg and cheese 1/2 at a time in well-greased casserole. Top with mushroom soup and cashews. Toss crumbs with butter. Sprinkle over top. Bake at 350° for 45 minutes. Yields 6 servings.
Preheat oven to 350°. Slice and cook squash until tender, but firm. Drain. Melt margarine mix with stuffing. Pat 1/2 of stuffing into bottom of a 13 x 9 x 2-inch baking dish. Add chicken soup, onions and squash. Pour over crumbs. Add remaining crumbs to top of squash. Bake 45 minutes.
Mix water and sugar; boil until clear. Remove from heat. Add bananas, pineapple, oranges, cherries and orange juice; mix well and freeze.
Cream together shortening, sugar and eggs. Gradually add flour and mix well, then add vanilla. Cherries, coconut or nuts may be added. Bake at 350° for 45 minutes or until toothpick comes out clean.
Mix sugar, margarine, egg and milk until blended. Add dry ingredients that have been sifted together. Add blueberries, blending carefully (2 cups). Sprinkle with topping.
Saute beef and drain fat. Melt butter and saute onion and broccoli. Melt cheese rolls in microwave. Add cream of mushroom soup, green chillies, onion, beef and broccoli. Heat over low heat and serve as a dip with Tostitos or use as a main dish over rice or noodles.
Break lettuce into small pieces. Cut up cauliflower and onion. Mix together in a large bowl; set aside. Mix sugar and mayonnaise and spread over mixture. Top with cheese and bacon. Cover and refrigerate for 24 hours.
Combine first 4 ingredients and then cool. Mix the warm water and yeast together. Sprinkle a little flour and sugar over the dissolving yeast. This makes yeast work better. Add the rest of the ingredients. Roll out immediately and let rise. Bake in deep fat at 375°.
Mix together graham cracker crumbs, 3 tablespoons sugar, cinnamon and 1/2 cup butter. Spread in 10-inch spring-form pan. Blend cream cheese in mixer at room temperature. Add eggs, 2 teaspoons vanilla, 3/4 cup plus 2 tablespoons sugar and lemon juice. Beat well. Pour into crust. Bake at 350° for 20 minutes. Cool 5 minutes. Blend together sour cream, 4 tablespoons sugar and 2 teaspoons vanilla. Spread over cheese layer and return to 350° oven for 5 minutes. Chill.
Cook spaghetti according to package directions. Saute onion, peppers and mushrooms in a small amount of garlic butter. Combine all ingredients in large pot. Heat 10 minutes over medium heat, or until desired thickness. Serve with tossed salad, Italian dressing and garlic bread.
Mix all ingredients together in a bowl and put into a greased loaf pan. Bake at 350° for 45 minutes.
Mix cream cheese and sour cream in bowl. Put refried beans in small bowl. Mix well. In 9 x 13 pan, layer meat, beans over meat, sour cream mixture, chopped (small) lettuce, chopped onions, chopped tomatoes, shredded cheese and sliced olives. Put in refrigerator until ready to eat. Serve with taco chips or nachos.
Wash okra thoroughly in cold water. Drain off water. Do not cut the caps off the okra. (This prevents the vegetable from falling apart in the cooking.) Cover the okra with water in a small saucepan. Add the baking soda and salt. Cook for 20 to 25 minutes until okra is tender
Brown meat and onion in skillet. Add uncooked noodles to meat and onions. Mix water, tomato paste and spices together. Pour over noodles and meat. Cover and cook 20 to 30 minutes, until noodles are done. Top with cheese, melt and serve.
In a 3-quart saucepan, combine wine, orange juice, brown sugar and stick cinnamon or ground cinnamon. Cook and stir over medium-low heat until sugar is dissolved. Add pear halves. Cover and cook for 8 to 10 minutes or until pears are barely tender. Uncover and cook about 20 minutes more or until pears are translucent. Remove stick cinnamon. Serve pears warm with vanilla ice milk. Yield: 6 to 8 servings.
Spray baking dish with Pam. Put salmon in bottom of dish. Season with salt and pepper to taste. Spread diced onion on salmon. Add peas, potatoes, Cheez Whiz or Cheddar cheese. Pour soup over top and bake at 350° for 45 minutes.
Mix all ingredients together. Pour in pie shell. Layer nuts on top. Bake at 375° for 40 minutes.
Preheat oven to 350°. Combine all ingredients; mix well. Shape into loaf. Bake for 1 hour, until brown.
Place 1/2 of the beans in a greased baking dish. Cover beans with relish. Combine next 6 ingredients. Spoon about 1/3 of this mixture over relish and cover with remaining beans. Spread remaining sauce mixture on top of the beans. Mix butter and muffin crumbs and sprinkle thickly over top of casserole. Bake at 375° for 30 minutes.
Brown hamburger. Add all ingredients. Simmer 3 to 4 hours. Remove garlic clove and bay leaves. Serves 5 ways:
Melt butter in 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain peaches and arrange with cherries in sugar mixture. Mix cake as directed; spread over fruit. Bake at 350° until done (45 to 50 minutes).
Mix 1/2 of water with cake mix and Jell-O until lumps are out. Add rest of water, oil, eggs and extract. Beat well. Bake in 9 x 12-inch 25 to 35 minutes at 350°. Mix powdered sugar and lemon juice. Put on cake as removed from oven. Makes a glaze.
Mix together Bisquick, sugar, cinnamon and applesauce. Add remaining ingredients and mix together with spoon for 30 seconds. Drop into muffin tins. Bake 12 minutes at 400°. When removed from oven, dip tops of muffins in melted butter and then in cinnamon sugar (1/3 cup sugar plus 1/2 teaspoon cinnamon). Makes 12 muffins.
Mix all ingredients together. To serve, use 1 tablespoon and 1 teaspoon mix in cup. Add boiling water. Stir well.
Mix all ingredients together and store in a covered container. Use about 3 teaspoons per cup. Add boiling water.
Heat oven to 350°. Cook broccoli as directed on package; drain. Spread in an ungreased 9 x 13-inch baking dish. Layer ham and cheese over broccoli. Beat remaining ingredients until smooth. Slowly pour over casserole. Bake, uncovered, for 1 hour. Serves 10 to 12.
Mix last 4 ingredients together and pour over and toss with first 4 ingredients. Chill and serve.
Mix the first 5 ingredients for 3 minutes. Pour into a greased 9 x 13-inch pan. Bake for 30 minutes at 300°. Poke holes in warm cake and add syrup over top that is made with the sugar and lemonade and dribble over cake. Bake for 5 minutes more.