HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix meat, egg, rice, garlic powder and salt. Steam coarsely chopped cabbage (drain). Layer cabbage and meat mixture in casserole. Mix tomato soup and tomatoes together. Pour over mixture. Cover. Bake at 350° for 1 1/2 hours. One-third cup rice makes 1 cup cooked rice.
Cream first 3 ingredients. Beat in sugar and eggs. Mix in flour, nutmeg, soda and salt. Shape in long rolls on sugared board about the size of your finger. Cut in 2-inch diagonal lengths. Place on greased cookie sheet. Bake 12 to 15 minutes at 350°.
Grease and sprinkle with cornmeal two 8 x 4-inch loaf pans. Combine 3 cups flour with yeast, sugar, salt and soda. Heat milk and water until very warm (120° to 130°). Add to dry ingredients and beat well. Stir in remaining 3 cups flour to make a stiff batter. Spoon into prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place, free from drafts, for 45 minutes.
Preheat oven to 375°. Mix all but cheese and chips and put in a buttered 1 1/2-quart casserole. Sprinkle top with cheese and then chips. Bake 30 minutes.
Combine sugar, syrup and water in saucepan. Bring to a boil over low heat, stirring to dissolve sugar. Cook to hard ball stage (250°). Beat egg whites stiff but not dry. Add gelatin, 1 tablespoon at a time. Beat until peaks form. Pour syrup in fine stream over beaten egg whites until mixture will stand in peaks and loses its gloss. Add nuts. If too stiff, add a few drops of hot water. Drop on waxed paper.
Cut eggplant lengthwise. Scoop out insides, leaving 1/3-inch in shell. Cook in saucepan with little water until tender. Drain. Add butter and rest of ingredients (egg last). Mix well, put in eggplant shells and bake at 325° for about 45 minutes or until golden brown. Serve as main dish or side dish.
Congratulations to all of the parishioners, staff and priests of St. Mary's Church of the Immaculate Conception. The past 150 years have been filled with great events as your community of faith has continued to steadfastly grow in the gospel. May the next 150 years be so filled with God's abundant blessings. Good luck in all of your endeavors and may peace and happiness fill your hearts.
Mix together and spread in 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Mix flour, sugar and salt. Set aside. Put 1 stick oleo, cocoa, oil and water in a saucepan. Bring to a boil; pour over flour, etc. mixture. Then add eggs, buttermilk and soda. Mix well and bake in an ungreased cookie sheet pan at 350° for 20 minutes.
Melt chips in a double boiler and pour over noodles and peanuts. Drop by spoonfuls on wax paper. Cool 1 hour.
In 3-quart saucepan, prepare noodles according to package directions; drain. In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper. Add noodles and turkey. Over low heat, heat thoroughly, stirring occasionally. Sprinkle with parsley and Parmesan cheese. Garnish with onion strips, if desired. Prep time: 20 minutes. Cook time: 10 minutes.
Marinate cutlets in eggs, water, paprika and garlic for 2 hours. Bread marinated chicken in seasoned bread crumbs and saute in margarine. Place browned chicken in oblong casserole dish, lined with foil. Add chicken broth, wine, cheese, mushrooms, etc. Cover with foil and bake at 350° for 20 minutes. Remove foil cover and bake 15 minutes more. Serve over rice.
Saute onion in oil until soft. Add tomato paste, garlic powder and water and bring to a boil. Add potatoes and simmer until soft. Add oregano and salt. Just before serving, stir in cheese. Serve in mugs for a special treat. Serves 7.
Beat eggs at high speed for 5 minutes. Add sugar, then stir in pumpkin and lemon juice. Sift together flour, baking powder, salt and spices. Fold into pumpkin mixture. Pour into a 15 x 10-inch greased and floured pan. Sprinkle with chopped nuts. Bake at 375° for 15 minutes. Have a hand or dish towel, sprinkled with powdered sugar, ready. Remove cake from pan at once and place on towel. Roll up in towel and cool.
Cut up broccoli to make about 6 cups. In saucepan, cook broccoli, covered, in small amount of boiling salted water for 15 minutes; drain well. Turn into a 1 1/2-quart casserole dish. Mix soup, mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with crushed crackers. Bake, uncovered, at 350° for 35 minutes.
Chop chicken and celery fine. Add salad dressing and seasonings. Blend well. Trim crusts from bread. Spread with spicy chicken mix. Roll to form diplomas, then tie with narrow ribbon or use pimento slices.
Mix oil, sugar and eggs. Add salt, baking soda, cinnamon, flour and vanilla. Add apples and walnuts. Bake in ungreased 13 x 9-inch pan at 350° for 1 hour. Do not cover tightly to store.
Mix ingredients and cook 1 hour; stir often. Put in jars. Put in hot water bath for 15 minutes.
Melt butter over low heat and add cocoa. Mix flour and sugar together and add eggs and vanilla. Combine both mixtures and pour into greased pie pan. Bake at 350° for 25 minutes.
Heat margarine in saucepan until melted. Stir in onion and cook until tender. Stir in package potatoes with sauce mix, water and milk. Heat to boiling, stir frequently. Reduce heat, cover and simmer, stirring frequently, until potatoes are tender (20 to 25 minutes). Stir in corn with liquid, salt, pepper and red pepper sauce. Simmer, uncovered, for 5 minutes more. Recipe can be doubled, just as good the next day reheated.
Combine graham cracker crumbs, 1/4 c. sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of Cool Whip. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding. Garnish with grated chocolate or chopped nuts, if desired. Makes 15 servings.
Rub chicken with butter and salt. Pour drippings over chicken as it bakes. Bake at 375°. Bake a 2 to 2 1/2 pound chicken for 1 1/4 hours, a 2 1/2 to 3 pound chicken for 1 1/2 hours and for a 3 to 4 pound chicken 1 1/2 to 2 hours.
Cook bacon until crisp. Remove bacon and set aside. To fat in pan, add onion, sugar, vinegar, salt, and pepper. Stir. Add shredded cabbage. Cook on medium heat, uncovered for 15 minutes. Stir occasionally. Drain and place in dish. Sprinkle with bacon and serve.
In casserole dish mix dressing mix and oil. Add frozen vegetables and toss. Bake at 375° for 30 minutes. Stir every 10 minutes.
Wash cucumbers. Put in gallon jar with garlic and dill. Mix vinegars and salt and pour over cucumbers. Put in refrigerator for 3 to 5 days or longer. Serve cold.
Mix together, eggs, sugar, cocoa and shortening. Add plums and raisins. Gradually stir in flour and salt. Mix well.
Cut franks in 1-inch pieces. Brown in butter. Stir in remaining ingredients. Cook over low heat for 5 minutes. Stir now and then.
Prepare salad in a large bowl. Add ingredients, one at a time, as given, each in a separate layer. Do not toss. Cover and refrigerate for 8 hours or overnight.
Melt butter in skillet. Add cabbage, celery, green pepper, onion, salt and pepper. Cover and cook vegetables over low heat 10 to 12 minutes, stirring mixture often. Serve at once.
Mix all ingredients. Spread on split muffins and freeze. Broil 5 to 8 minutes until brown. Cut in quarters.
Melt honey and butter together in a saucepan; pour over popped corn in a large mixing bowl. Toss until corn is well coated. Add nuts and mix. Spread corn mixture on greased cookie sheets and bake in a 375° oven until browned. Stir corn mixture in oven if it begins to brown unevenly or burn.
Mix all dry ingredients; add water. Beat egg in measuring cup and add mayonnaise to fill to 1 cup. Add all together and mix. Lightly grease 8 x 8-inch pan and bake in 350° oven for 25 to 35 minutes.
Blend cake mix and jello; add oil, then water. Stir until smooth. Add eggs one at a time. Add 1 package frozen strawberries. Makes 3 layers. Bake at 350° for about 35 minutes.
Mix cracker crumbs with 1/4 cup sugar and butter. Press firmly in the bottom of a 9 x 13-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding layer. Garnish with grated chocolate and/or chopped nuts.
Combine all of the ingredients. Cover tightly and microwave for 10 to 15 minutes on High. Taste to see if seasonings need adjusting. Good served over rice. A Southern dish that is very tasty!
Mix together and pour into baked pie shell. Top with cherries, if desired. Cool and serve.
Combine all ingredients except cream in Dutch oven. Bring to boil over medium heat. Reduce heat and cover. Simmer 13 minutes or until vegetables are tender. Pour hot mixture into blender a little at a time and puree until smooth. Return soup to Dutch oven. Stir in light cream and heat 2 more minutes.
Cut steak into small pieces; add salt and pepper. Place in crock with sliced onion and bell pepper. Pour mushroom soup over all. Cover and set at low for 8 to 10 hours.
Lay chicken in the bottom of a 9 x 13-inch pan. Mix soups and sour cream together; pour over chicken. Crumble Ritz crackers over top. Sprinkle with poppy seed and almonds. Pour melted butter over the top; cook for 30 to 40 minutes at 350°.
Sift flour, cornstarch and powdered sugar. Cut in butter with pastry blender until soft dough forms. Add nuts, using hands, if necessary, to work until it is smooth and holds together. Chill until dough is firm enough to handle.
Preheat oven to 350°. Cream margarine and brown sugar substitute. Add egg and vanilla; cream until light. Combine dry ingredients. Add dry ingredients to margarine mixture alternately with milk; stir in chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake 12 to 15 minutes or until brown. Makes 36 cookies. Exchange: One cookie equals 1 bread and 1/2 fat and contains 100 calories.
Brown hamburger and onion. Stir in cream cheese, soup and water; let cream cheese melt. Simmer, but do not boil. Cook noodles according to package directions. Pour meat mixture over noodles.
Place broccoli in 2-quart casserole. Cook, covered, on full power for 7 1/2 to 10 1/2 minutes or until tender. Stir to break apart halfway through cooking time. Drain and set aside.
In a large skillet, brown ground beef; drain well. Stir in seasoning, tomato sauce, chilies and Tabasco sauce; heat until hot and bubbly. Simmer, uncovered, for 15 minutes or until mixture thickens. Lightly grease a 9 or 10-inch pie plate. Separate rolls or biscuits; arrange in pan. Press over bottom and up sides to form crust. Spread beans over dough. Top with meat mixture. Bake at 375° for 18 to 22 minutes or until crust is golden brown. Sprinkle immediately with cheese. Garnish with lettuce, tomato and onion. Yields 4 to 6 servings.
Combine sour cream with cream cheese. Add celery, onion, salt, pepper and lemon juice to taste. Mince crawfish tails and add to the cheese mixture. Sprinkle with paprika and serve.
Slice and peel cucumbers into thin circles. Slice tomatoes (peel if you wish). Mix all ingredients together. Serve chilled.
Mix the first three ingredients above and spread 1/2 of mixture in a buttered and floured 9 x 13 inch baking dish. Bake 350° for seven minutes.
Heat oven to 350°. Line muffin cups with paper baking cups. In large mixer bowl, stir together flour, sugar, cocoa, baking soda, salt and baking powder. Add eggs, shortening, buttermilk and vanilla. Beat on low speed of electric mixer 1 minute, scraping bowl occasionally. Then, beat on high speed for 3 minutes. Fill muffin cups 1/2 full with batter. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool. Frost with One-Bowl Buttercream Frosting. Garnish as desired. Yields about 2 1/2 dozen cupcakes.
Combine all ingredients and mix well. Chill. Serve with raw vegetables, chips or crackers.
Prepare onions and peppers; remove stem end and seeds from peppers. Dice onions and saute in heavy small pot. When golden, add garlic. After a minute, add diced hot peppers. Simmer for 10 minutes, adding water to keep to stew consistency. Add tomatoes and simmer another 5 minutes. Add a little flour for thickening and adjust with water to maintain stew to soup viscosity. Add salt and a little vinegar for bite. Good on most things.
Mix beef, onions, sweet peppers, basil, oregano, garlic and black pepper. Shape into 4 burgers. Coat a nonstick skillet with nonstick spray and warm over medium-high heat. Add the burgers and brown on both sides. Add tomatoes and cook for 10 to 12 minutes. Serve burgers on toasted bread and top with 1 tablespoon cheese and 1 tablespoon of tomatoes and another toast slice.
Boil chickens with salt and pepper. Take off bone. Save 2 quarts stock.
Mix sugar, oil and eggs together; stir well. Sift together the flour, baking powder, baking soda, salt and cinnamon. Stir in with the first ingredients. Add vanilla, grated zucchini and nuts. Put in 2 greased loaf pans. Bake in 350° oven for 50 to 60 minutes.
Mix the first five ingredients and pour into casserole dish. Crush Ritz crackers and mix with butter. Place on top of casserole. Bake at 350° until hot or bubbly.
Mix together the first 4 ingredients. Pour over the hash brown potatoes in casserole dish. Mix the margarine and crushed corn flakes. Spread over mixture. Bake at 350° for 45 minutes.
Mix soy sauce, sugar, Accent, ginger and oil in bowl. Pour over chicken wings. Marinate overnight or put in Ziplock bag with chicken and freeze.
Cream by hand the sugar, vanilla and eggs. Add oil. Mix together dry ingredients and add to creamed mixture. Add nuts, then fold in 4 cups of diced raw apples (6 medium sized Winesaps are best). Put in a well-greased and floured sheet cake pan. Sprinkle a 6 ounce package of butterscotch chips over top of batter. Bake in a 350° oven for approximately 50 minutes. Do not use mixer.
Combine first 7 ingredients in a large bowl. Cut in margarine with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork, just enough until ingredients are moistened.
Wash, peel and pit peaches. Put through food chopper, using a fine blade. Place in saucepan with lemon juice, sugar and butter. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in pectin and marmalade. Let cool, stirring occasionally, for 5 minutes. Pour into hot jars and seal. Makes 5 pints.
In medium size saucepan, combine chicken breast and onion with water to cover. Cover and poach over medium-low heat until just white throughout, about 20 minutes. Meanwhile, melt margarine in a large frying pan. Add mushrooms and cook until tender, about 5 minutes. Preheat broiler. Place spinach in an 8-inch baking dish. Sprinkle with nutmeg, salt and pepper to taste. Arrange chicken in single layer over spinach. Top with mushrooms. Sprinkle with cheese. Broil 1 to 2 minutes until cheese is melted.
Mix all ingredients and with a teaspoon drop mixture on greased cookie sheet. Bake 15 minutes at 350° or until cookies are puffed but still soft. Makes 4 dozen.
Stir together the flour, baking powder and salt. Cream the butter and sugar. Beat in egg until blended. Add flour mixture and pineapple. Stir only until moistened. Turn into paper lined muffin tins. Bake at 350° for 30 minutes. Yields 12 large or 24 to 36 tiny muffins.
Mix all with a spoon. Bake in 9 x 13-inch pan 45 minutes at 350°. Ice while hot with:
Cook raisins in cup of water 5 minutes and cool. Cream shortening and sugar; add eggs and mix well. Add raisins and vanilla, then add dry ingredients which have been mixed together. Add nuts last. Drop by teaspoon on a greased tin pan. Bake 12 to 15 minutes at 400° (until light brown). Batter may be stored in refrigerator and baked as desired.
Preheat oven to 350 degrees. Grease bread pan. Sift together first three ingredients, set aside. In a large bowl, gradually cream margarine and sugar together until fluffy. Add eggs and milk. Alternately add bananas and dry ingredients to margarine and sugar mixture. Mix thoroughly after each addition. Add nuts, if desired. Bake for one hour or until a toothpick, when inserted into middle of loaf, comes out clean. Cool on wire rack.
Remove peeling and seeds from squash. Grate squash. Mix all ingredients well and simmer for 20 minutes. Pour into sterilized jars, leaving 1/2-inch headspace. Process 30 minutes in hot water bath.
Melt margarine. Stir in other ingredients. Spread on top of potato mixture. Bake at 350° for 30 minutes.
Put the sugar, milk and molasses in a saucepan. Stir until dissolved. Boil to 238° or until a little of the mixture forms a soft ball when dropped in cold water. Stir in the butter and chocolate. Allow to cool. Beat until creamy. Add nuts, fruits and vanilla. Pour into greased tins. When cool, cut into squares.
Drain juice from cherries and pineapple. Set aside. Heat juice enough to dissolve jello. When cooled, add cokes. When slightly thickened, stir in fruit. Pour into mold or bowl and refrigerate until congealed. If desired, add chopped nuts at this time.
Brown beef and onion; drain. Add a small amount of dressing to beef; set aside to cool. Combine remaining ingredients in large bowl. Add beef and mix together. Crunch up Doritos; add right before serving.
Mix lemon juice and Eagle Brand milk together thoroughly. Fold in Cool Whip; stir with spoon until smooth. Pour into the crust; chill for 2 hours. It's light and fresh!
Mix first five ingredients and set aside. Place carrots in 9 X 13 pan. Sprinkle with 1/3 of onions. Place broccoli over carrots sprinkle 1/3 of onions. Place cauliflower on top and sprinkle with remaining onions. Pour oil mixture over all and refrigerate overnight. Before you serve, drain off oil mixture and toss.
Cook spaghetti and drain. Mix all ingredients together. Marinate overnight, stirring several times. You can garnish with cherry tomatoes cut in half before serving.
Cut up bacon; fry with onion until bacon is crisp and onion is transparent. Add vinegar and water to pan; when heated, add sugar to taste (sweet and sour). Slice boiled potatoes into large ovenproof dish. Pour hot dressing over potatoes; toss and place in warm oven until served. Cover to avoid dryness.
Sprinkle pork chops evenly with salt, pepper and sage. Saute chops in margarine in a large skillet about 10 minutes on each side, until browned. Remove meat; set aside. Add mushrooms and spices to skillet; saute until mushrooms are tender. Stir in orange juice; cook 2 minutes longer. Return meat to skillet; heat until piping hot.
Season pork chops with salt, pepper and garlic salt. Then mix honey and mustard. Pour over pork chops and bake at 350° for 30 minutes or until golden brown.
In skillet, cook onions and ground beef together until beef is brown and onions are translucent. Salt and pepper to taste. Drain and empty into a large pot. Add remaining ingredients. Add 4 to 5 cups of water and bring to a rapid boil. Simmer for 1 to 2 hours.
Sift dry ingredients together. Add to melted butter and egg and beat well, then add orange juice and beat again. Fold in cranberries and nuts. Bake at 325° for 1 hour and 10 minutes or until toothpick comes out clean.
Combine all ingredients and cook on top of stove until thoroughly mixed. Ready instantly to use in case you forget to buy ready-to-use at store.
Mix the first 4 ingredients. Spread on bread. Place on a baking sheet and broil about 2-3 minutes. The canapes should be golden and bubbly. Makes 36.
Cream fat until soft. Add sugar gradually; cream until fluffy. Add the well beaten eggs. Sift the soda with the flour. Add the remaining ingredients. Drop on greased cookie sheets; bake in 350° to 375° oven.
Slice carrots and boil in salted water until fork-tender. When cool, alternate layer of carrots, pepper rings and thinly sliced onion rings.
Put chips on a baking sheet. In a saucepan heat beans and salsa until hot. Spoon over chips then sprinkle with cheese bake at 350 degrees until cheese melts. Add jal. and enjoy.
Wash spinach well to remove sand. Separate leaves and cut off roots. Bring water to boil in pot and add spinach. Boil, uncovered, for about 2 minutes. Drain and chop fine. Melt butter and blend in the flour. Add milk slowly and then the cream; stir constantly until smooth. Bring to boil for about 1 minute. Add chopped spinach. Mix and heat through. Add salt and grated onion; mix well. Heat for another minute. Serves 6.
Line roaster with aluminum foil with enough excess to wrap roast. Mix soy sauce, wine, sugar and water. Stir in onion soup mix. Pour over roast and wrap in foil. Cook 4 to 5 hours at 300°. (Makes delicious gravy.)
Combine soups and wine. Add chicken. Bake 1 hour, covered, at 350°.
Heat oven to 350°. Mix butter, shortening, sugars, egg and vanilla thoroughly. Stir in remaining sifted dry ingredients. Spread in ungreased oblong pan (13 x 9 x 2-inch). Bake 20 to 25 minutes until done. Cool; cut into bars.
Mix butter, eggs and sugar. Add pineapple with juice; mix well. Add bread; mix in well. Bake in 13 x 9-inch pan for 50 minutes at 375°.
Beat cream cheese with sugar and vanilla. Whip pint of cream well; fold in cheese mixture. Pour in crust. Chill 6 to 8 hours. Spread can of pie filling on top. Decorate with cream, if desired.
Beat eggs. Add sugar and beat well. Add oil, then vanilla. Mix flour and apples with this. Bake 1 hour at 325° in loaf pan or large flat pan. While still hot, pour Buttermilk Icing on it, punching holes to allow icing to seep in.
Place cut-up chicken in a 4 quart cooking pot. Add all the ingredients to pot. Add all the ingredients to pot and bring to a boil. Reduce heat and simmer until tender, approximately 1 hour. Add liquid if ingredients are getting thick. Should be a medium gravy consistency.
Beat Crisco and butter together. Add sugar gradually. Beat 5 to 10 minutes. Add hot milk slowly; beat well. Add vanilla and beat until creamy.
Heat oil in nonstick pan. Stir-fry meat until done. Cut vegetables up and combine with meat. Pour soy sauce over mixture and stir until coated.
Bring first five ingredients to a boil and let boil for 1 minute, stirring constantly. Remove from heat and add peanut butter and quick oats. Stir well and drop by spoonfuls on wax paper. Let harden for a few hours, then serve.
Blend oil and sugar; add eggs, one at a time, beating well after each addition. Sift all the dry ingredients together and mix well. Add carrots, pecans and vanilla. Bake in three 10-inch greased and floured cake pans for 30 minutes at 350°. Cool and frost with the following.
Mix the first 5 ingredients, then add the rest of ingredients. Use mixer and blend well. Keep in refrigerator. This can be used with any fruit salad. Serves 12.
Layer sliced potatoes with pork chops in crock-pot. Pour over top the mushroom soup, celery soup and milk. Grate Cheddar cheese on top and cook on low for several hours, until potatoes are tender, about 5 to 6 hours. Velveeta cheese slices on top could also be used.
Cream together butter and sugar, extract and milk. Stir in flour and fruits. Refrigerate for a few hours. Drop from spoon on ungreased cookie sheets. Bake at 375° for 12 minutes.
Combine soup and water. Add noodles, celery, tuna, cashews and salt and pepper. Toss lightly. Place in ungreased dish (10 x 6 x 1 1/2-inch). Sprinkle few noodles over top. Bake at 375° for 15 minutes or until heated. Garnish with drained oranges.
Chop onion, celery and eggs together. Add beans, mayonnaise, relish and other seasonings. Refrigerate. Serves 6.
Trim fat from roast. Season meat. Place in roasting pan, cover with apple slices. Cut onion over all. Sprinkle with Worcestershire and add water. Cover and cook at 250° for 6 to 7 hours. Add additional water if needed. When done, discard liquid. Carrots and potatoes may be added halfway through cooking, also celery. Serves 14 to 18 people.
Mix altogether. Put in middle of big round loaf of Hawaiian bread. Make a nest in bread by scooping out the middle of the loaf.