HumbleIntelligence/food-ner-1-Million huggingface dataset:
To 9 cups boiling water (or water and chicken broth), add soup mix. Boil 9 minutes. Add rice and boil 9 minutes more. Brown sausage and drain grease. Add celery, onions and green pepper and saute a little. Add to rice mixture. Add salt, pepper and mushroom soup; blend. Add chicken. Place in large casserole and sprinkle almonds on top. Bake 1 hour at 325°, covered, and 15 additional minutes, uncovered. Serves 16 to 20.
Preheat oven to 375°. In a large mixing bowl, beat shortening and sugar until fluffy. Add eggs (beat well). Stir together dry ingredients, gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
Cream butter and sugar; add milk and dry ingredients. Add eggs one at a time, beating after each addition. Add fruit. Bake at 250° until done. Do not overcook. Makes 3 layers.
Cut tenderloins in 1/4-inch strips. In a large skillet, brown meat in oil. Push meat to one section of skillet. Stir in beef broth, sugar and soy sauce. Place the onions, bamboo shoots, water chestnuts and bean sprouts in separate sections of skillet. Cover; simmer about 20 minutes. Never stir. Serve over rice.
Mix molasses and shortening. Put on stove and just bring to a boil, then cool. Add rest of ingredients except 4 1/2 cups of flour. Blend, then add flour. Roll out on board and cut. Bake at 350° about 10 to 12 minutes.
In 7 x 11-inch baking dish, melt 3/4 stick oleo. Mix sugar, flour, salt, baking powder and milk in mixing bowl (makes a thin batter). Pour batter over melted butter. Add fruit (do not stir into batter) over the top evenly.
Preheat oven to 350°. Brown ground beef. Set aside. Spread bean dip over bottom of baking pan. Add ground beef. In mixing bowl, combine soft cream cheese, sour cream and taco seasoning. Press garlic over mixture and mix well. Spread cream cheese mixture evenly over bean and beef dip. Grate Cheddar cheese over top and bake 15 to 20 minutes or until cheese is melted. Let cool for 10 minutes. Sprinkle tomatoes, green onions, black olives and cilantro over top. Garnish with additional sour cream, if desired. Serve with tortilla chips. Party favorite. Enjoy!
Combine first 5 ingredients and place in a buttered casserole dish. Beat cream and eggs together and pour over eggplant mixture. Top with bread crumbs. Bake at 350 degrees for 1- 1 1/4 hours.
Have cheese at room temperature. Grate sharp cheese. Mix all together. Put in refrigerator and let cool. Take out and form into balls (one large or two or three small ones). Roll in chopped nuts. Wrap in Saran Wrap and store in refrigerator.
Form a hamburger patty. Put the hamburger patty in the center of the foil. Put the chopped vegetables on and around the hamburger patty. Fold the edges of the foil over the food. Place foil, folded side up, in a preheated 450° oven for 35 minutes.
Blend sugar and egg; add milk, margarine and vanilla (or a few drops of orange flavoring is good, also; a little cinnamon if you like). Stir in pineapple, coconut and potatoes. Pour in greased 9-inch pie plate or small casserole dish. Bake at 350° to 375° for 35 to 45 minutes.
Mix all together into a dough. Pat it out into the bottom of a 9 x 13-inch pan.
Cook beans in boiling water for 15 minutes, or until tender. Drain. Brown mushrooms in butter in a saucepan. Add soup, cream, lemon juice and beans. Heat, stirring occasionally. Place in a serving dish and garnish with almonds.
Stir cream cheese until it's of smooth consistency. Add all other ingredients and stir thoroughly until well combined. Chill for at least 1 hour. Serve with ridged potato chips.
Mix all ingredients and pour in a casserole dish. Bake at 325° for 1 hour.
Mix all ingredients together; press into a 9 x 12-inch pan (greased with oleo). Melt chocolate chips and pour on top. Refrigerate (no cooking required).
Beat eggs in a large mixing bowl. Beat in sugars and oil. Stir in potatoes and vanilla. Stir in all remaining ingredients until smooth. Lightly oil a fluted cake pan. Sprinkle with sugar; remove excess. Pour batter into pan. Cook at 325° to 350° until done.
Divide oven into thirds and preheat to 325°. Line two cookie sheets with aluminum foil. Break up sweet chocolate. Place both chocolates in top of a double boiler over hot water on moderate heat. Stir until completely melted and smooth. Remove from heat and set aside to cool to room temperature.
Combine mayonnaise, vinegar and sugar. Cover; let set in refrigerator overnight.
Cook beans until tender. Add soup and sauce; mix. Sprinkle onion rings over top. Cover casserole and place in 350° oven until warmed through, about 15 minutes.
Grate, peel and squeeze lemon juice in an 11 x 7-inch baking dish. Mix lemon peel, lemon juice, garlic, olive oil, salt, oregano and pepper. Place steak in baking dish, turning to coat each side with mixture. Preheat broiler if manufacturer directs. Place steak on rack in broiling pan. Broil steak 12 to 15 minutes for rare or until of desired doneness, turning steak once and brushing with any remaining marinade right after turning. Thinly slice steak to serve. Spoon any juices over slices. Garnish with fresh oregano.
Combine egg, milk and salt. Add enough sifted all-purpose flour to make stiff dough (about 1 cup). Roll very thin on floured surface; let stand for 20 minutes. Roll up loosely; slice 1/4-inch wide. Unroll, spread out and let dry 2 hours. (If desired, store in container until needed.)
In medium bowl, pour lemon juice over chicken. Add celery, onion, salt, pepper, pimentos, almonds, mayonnaise and 1 cup grapes; toss. Cover and chill.
Combine all ingredients. Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during last 10 minutes of cooking time for burgers, chicken or ribs. Refrigerate leftover table sauce; discard any remaining basting sauce. Yields 2 2/3 cups.
Slice peppers, onions, beef or chicken into strips. Saute peppers, onions and meat together until tender. Add fajita sauce and 2 to 3 teaspoons water and simmer until meat is done. Serve on flour tortillas. Top with sour cream and cheese.
Lay bacon slices over heating base of wok. Turn heat control to 350°. Fry bacon until crisp, about 6 minutes. Remove bacon. Drain on paper towel and crumble. Stir-fry onion 2 minutes in bacon drippings. Add cold rice and stir-fry for 7 to 8 minutes. Add soy sauce, water and bacon. Reduce heat to 250°. Clear wok base by moving rice up along sides. Pour eggs on base of wok. Stir-fry for 3 to 4 minutes or until eggs are cooked. Break in pieces; mix in rice. Reduce heat to warm 200° for serving. Makes 4 servings.
Melt butter. Stir in confectioners sugar. Add chopped nuts and Eagle Brand milk. Mix and chill. Drain cherries. Make dough balls from mixture. Place one cherry inside each ball. Chill again. Melt wax and chocolate chips in double boiler. Roll candy balls in chocolate. Place on wax paper to cool.
Mix crumbs with sugar, pour melted butter over mixture and toss lightly. Pat firmly over entire bottom of a 9-inch pan.
Beat eggs and sugar thoroughly; add sour milk and beat well. Add flour sifted with salt, baking powder and soda. Stir in nuts. Bake in waxed paper-lined 5 1/2 x 10 1/2-inch loaf pan in moderate oven (350°) for 1 hour. Texture and flavor improves after 12 hours. This is excellent for nut bread sandwiches.
Preheat oven to 400°. Spray 13X9 inch dish with Pam. In a small bowl, combine bread crumbs, parmesan cheese, garlic powder, salt and pepper. Mix well and set aside. Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Wash strips in colander. Dip each strip in the melted butter, then in the parmesan mixture. Coat completely. Place in a single layer in baking dish. Pour any remaining butter over potatoes. Bake 30-35 minutes or until tender, turning once or twice.
Heat oven to 425°. Combine peaches, lemon juice, sugar, flour and salt in large bowl. Mix thoroughly until peaches are coated. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water. Cover with crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits in top for steam to escape. Bake at 425° for 35 to 40 minutes or until golden brown. Cool.
Crumble vanilla wafers as small as possible. Cream oleo and sugar. Add eggs, one at a time, beating well each time. Add milk and vanilla wafer crumbs. Fold in coconut and pecans. Bake in well-greased and floured tube pan for 1 hour and 15 minutes at 325°. Delicious!
Grease an 8 x 8 x 2-inch pan. Preheat oven to 350°. In medium saucepan, melt margarine. Remove from heat. Add sugar and egg. Mix well. Blend in dry ingredients. Add apples and nuts. Pour into prepared pan. Bake 40 minutes. Recipe may be doubled and baked in a 13 x 9 x 2-inch pan. Add 5 minutes to baking time. Consistency will vary due to difference in moisture of apples.
In a small bowl, mix all of the ingredients, stirring well. Brush sauce on one side of meat 1 minute before taking off the grill. Pass rest of sauce. Makes 1/2 cup sauce. This sauce is great on pork chops or just about any grilled meat.
Mix the last 5 ingredients. Mix all together and let set overnight. Holds for several days in refrigerator.
Combine first 5 ingredients; stir in pecans. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened.
Mix first 5 ingredients in a bowl and then form into balls. Fry until done; drain off excess grease.
Marinate crabmeat in lemon juice. Cover and refrigerate for one hour. Mix: heavy cream, mayo, cream cheese, onion, garlic and Worcestershire sauce. Drain crabmeat and add to mix. Spread on cocktail rye breads and broil a few minutes. Serve.
Mix cake mix, oil, eggs and water together well; then stir in frosting mix and semi-sweet chocolate bits. Pour into a greased and floured tube pan. Bake at 350° for 40 to 55 minutes.
Brown ground beef with onion. Drain off fat. Stir in beans, barbecue sauce and brown sugar. Bring to a boil. Cut biscuits in half.
On each of four slices of bread, layer one-fourth of beef, salad dressing and cabbage. Top with another slice of rye.
Mix all ingredients together until smooth. Add drained flaked crab and mix well. Spread on split English muffins and put under broiler until cheese starts to broil. Remove and cut into fours and serve immediately.
Mix ingredients together and top with cheese. Bake in a covered dish for 30 minutes at 350°. Uncover and bake 5 minutes longer.
Spread rolls or dough (sweeter option) onto a round pizza pan, pressing all seams in dough together. Bake at 300° until lightly browned. Cool crust.
Place chicken in pan. Make stuffing by mixing bread cubes, melted butter, sage, onion, salt, pepper and 1/4 cup broth. Place bread mixture over chicken. Make gravy by thickening 1 quart broth with flour (make flour into paste before adding to broth). Stir over heat until thickened. Pour gravy over chicken and bread. Bake, uncovered, at 350° for 1 hour.
In a saucepan, heat margarine, syrup and brown sugar just until margarine is melted. Pour over cereal and pecans. Mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Spread thin on wax paper and let cool. Break apart.
Dissolve yeast in warm water and let stand 5 to 10 minutes before stirring. Add 2 cups flour and all other ingredients with electric mixer. Blend at low speed then beat 2 minutes. Mix in other 2 cups flour by hand. Cover and let stand until double. Takes 30 to 40 minutes. Stir batter down to deflate. Roll out and cut. Let rise again. Brush tops with oil. Bake at 425° until done.
Boil chicken breasts. When done, remove chicken from the broth and separate chicken meat from the bone. Butter Pyrex baking dish. Roll biscuits out, then line the baking dish with biscuits. Next, put a layer of chicken, then cut the butter into pieces and lay on top of chicken. Repeat this process.
Bake chicken at 350° for 20 to 30 minutes until done. Prepare fettucine noodles. Place noodles in casserole dish. Place chicken on top of noodles. Pour spaghetti sauce on top. Sprinkle Parmesan cheese and cover with Mozzarella cheese. Cook in oven until cheese is melted.
Slice okra; dip in egg. Coat well with cornmeal. In frypan, melt fat over medium heat and fry okra until well browned and crisp. Drain on absorbent paper.
Cook rotini noodles, drain and cool. Cut up artichoke hearts into 1/2-inch cubes and slices. Chop onion. Slice olives. Mix noodles, artichoke hearts, onions and olives and toss to mix well. Pour in the bottle of Italian with cheese dressing. Salt and pepper to taste. Chill in refrigerator before serving.
Boil potatoes in peeling; cool, peel, then cut in small cubes. Cook peas and carrots; hard-boil eggs and chop. Mix carrots, peas, eggs and potatoes; drain tuna. Flake and add to potato and vegetables. Cut olives in half; add to salad. Mix all with mayonnaise. Salt to taste.
Combine all ingredients. Shape into balls. Bake at 400° for about 30 minutes or until lightly browned. These freeze very well.
Cook chicken and debone. Mix soups, cheese, broth, chicken and macaroni. Salt and pepper. If you make the day before and refrigerate overnight no need to cook the macaroni. If you bake it right away when you mix then you need to cook macaroni. Place in a sprayed 13 X 9 pan and bake at 350 degrees for 1 hour and 10 minutes. Take out of oven and let set for 10-15 minutes before serving.
Combine all ingredients together; blend well. Add a heaping tablespoonful of bacon drippings.
Combine all ingredients except margarine and stir. Melt margarine in skillet. Roll out batter and cut like biscuits. Fold in half moons and place in skillet of butter. Let rise in skillet for 30 minutes. Bake at 350° to 375° for approximately 10 minutes or until golden brown. Quick, easy and delicious.
Mix ingredients and baste inside and outside chicken. Wrap in foil and bake at 325° until brown.
In a bundt pan, spray with Pam, then layer olives, cheddar cheese, onion, tomatoes. Mix together mayo, cream cheese, and taco sauce. This is your next layer. Then mix avocados and lemon juice, spread on next (easy to spread with fork). Then your last layer of bean dip, also spread with fork. Cover with foil and refrigerate 8 hrs. Sit bottom on pan in hot water for a few minutes then dump into platter.
Heat oven to 350°. In large bowl, combine flour, sugar and butter; mix until fine crumbs form. Press into ungreased 13 x 9 x 2-inch pan. Sprinkle pecans over crust. Drizzle toffee topping evenly over top. Bake 20 to 22 minutes or until topping is bubbly and golden. Remove from oven. Sprinkle chocolate chips over top; press gently onto surface. Cool completely and cut into bars.
Pour into unbaked pie shell and bake 1 hour in 350° oven. (Mine never need to bake this long.)
Mix all ingredients and beat with mixer for 2 to 3 minutes. Pour into greased and floured 8 or 9-inch cake pans. Bake 25 to 30 minutes at 350°. Use frosting of your choice. Seven Minute or Butter Icing are very good.
Boil ribs, chicken wings and soup bone in enough water to cover meat (approximately 20 to 25 minutes). Add all the other ingredients except the potatoes and simmer 2 to 3 hours or put in crock-pot on low for several hours. Add the potatoes several minutes before serving and keep simmering until potatoes are done.
Combine in saucepan and heat first 3 ingredients. When mixture starts to boil, cook for 3 minutes. Remove from heat. Add quick oats, vanilla, cocoa and coconut and/or nuts. Mix well; then drop by spoonfuls onto wax paper and let cool. Brett's favorite.
In a 2-quart casserole, cook beef for 5 minutes, until no longer pink. Drain. Stir in remaining ingredients. Cover; cook for 10 minutes, or until hot, stirring after 5 minutes.
In a large saucepan, let the first three ingredients dissolve. Melt 1 stick of margarine, then pour it into your saucepan. Slowly bring to a boil and let it boil for 6 minutes stirring constantly.
Brown hamburger and onion; drain off oil. Add remaining ingredients; simmer until thick. Serve on hamburger buns.
Beat sugar with margarine until light and fluffy. Blend in honey, vanilla and eggs. In a small bowl, mix flours, baking powder, cinnamon, salt and baking soda. Add to honey mixture and stir until well blended. Chill at least 3 hours or overnight (3 hours works fine). All or part of dough can be frozen for later use. Preheat oven to 350°. Roll out dough on well floured surface. Cut into 2 1/2-inch circles. Put 2 teaspoons of filling in the center of the circle, fold 3 sides toward the center and pinch the edges touching together to form a triangle, like a three cornered hat. Bake on a greased cookie sheet for about 15 minutes or until dough is lightly browned. Yields about 2 dozen hamentashen.
In a small bowl, combine butter, lemon juice, pepper and paprika; set aside. In a larger bowl, mix rice, cheese, broccoli and 2 tablespoons of lemon butter. On a large sheet of wax paper, lay fillets flat. Divide rice stuffing equally and place on wide end of fillet. Roll up; place, seam side down, in shallow baking pan coated with lemon butter. Pour rest of sauce over fish. Bake at 375° for 20 minutes.
Follow directions on box for cake mix. Pour 1/2 batter in 9 x 13-inch pan and bake at 350° until done (about 15 minutes). Melt caramels, butter and milk on low heat and pour over hot cake batter. Sprinkle chocolate chips, pecans and coconut. Pour rest of cake batter on top. Bake 20 minutes more.
Heat soup and cream together just until hot. Add sherry and crab meat, stirring gently. Bring back to hot temperature. Serve with a dollop of sour cream and sprinkle of chives.
Mix ingredients in order listed, adding bananas last. Grease and flour pan and bake at 350°. For a 9-inch square pan, bake 25 minutes; for a 9 x 4-inch loaf pan, bake 35 to 45 minutes; for two 8 x 3-inch loaf pans, bake 30 to 40 minutes. Use a toothpick to check cake to see if it is done. Times are approximate.
Blend in blender the Cheddar cheese, onion and jalapeno peppers (use water). Mix the rest of the ingredients. Brown the ground meat. Spray pan with Pam. Pour half of the cornbread mixture in pan. Put meat, then cheese-onion mixture, then add rest of cornbread mixture. Bake at 350° for 1 hour.
Put all ingredients in large bowl. (I do mine in Kitchen Aid mixer.) Probably could use food processor. I have used my hands, but it is hard to mix. Get thoroughly mixed; roll into 1-inch balls; place on cookie sheet. Bake at 400° until lightly brown.
Crust: Mix flour, margarine and pecans until crumbly. Pack into a 10 x 6-inch glass dish. Bake 20 minutes at 350°; let cool completely.
Brown ground beef; drain. Add other ingredients; mix well. Add a few shakes of garlic salt and heat.
Combine all ingredients in a large mixing bowl. Work together well. Form in small balls and arrange them on an ungreased cookie sheet. Bake for 12 to 15 minutes at 350°; drain on paper towels.
Mix first 3 ingredients in a large bowl. Beat egg white and water on high speed for 2 minutes. Put pecans into egg white and stir until mixture is gone and pecans are well coated. Gradually put pecans in sugar mixture until all are coated. Place on a large greased cookie sheet with sides. Bake at 250° for 1 hour and 15 minutes, turning nuts every 15 minutes with spatula.
Melt margarine in a large skillet. Add onion, green pepper, oregano and salt. Saute until onion is transparent. Add tomatoes and simmer 5 minutes. Layer 1/2 of the chips, 1/2 Jack cheese and 1/2 turkey in 2 1/2-quart casserole; spoon on half the sauce. Repeat layers, ending with sauce. Bake at 350° for 20 to 25 minutes. Spoon sour cream over top. Sprinkle with shredded cheese. Continue baking 5 to 8 minutes or until cheese melts. Makes 6 servings.
Wash chicken well and dry completely. Combine preceding mixture except butter. Melt butter in skillet. Dip each chicken part in butter and roll in crumb-cheese mixture. Put in shallow pan. Dot with butter. Bake in 350° oven for 50 to 60 minutes.
Mix applesauce with allspice and place in pie crusts. For topping, mix brown sugar, flour, margarine and cinnamon until crumbly. Preheat oven to 400°. Bake about 10 minutes. Reduce to 300° and bake until topping is bubbly, about 30 minutes.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small bowl, whisk together the oil, vinegar, sugar and seasonings. In a large bowl, combine pasta, dressing and remaining ingredients. Cover and refrigerate. Makes 12 servings.
Drain pineapple; set juice aside. In a bowl, combine pineapple, mandarin oranges, strawberries, bananas and kiwi. In a small bowl, combine pineapple juice, lemon or lime juice and grated peel. Pour over fruit and toss gently to coat.
Pour water over oats. Add melted margarine, vanilla, sugar and eggs. Stir together flour, bran, cinnamon, baking powder, soda and salt. Add to oat mixture. Blend in raisins. Pour into muffin tins lined with muffin paper. Bake at 350° for 20 to 25 minutes.
In the bottom part of double boiler, heat about 1-inch of water to boiling. Place the top part into bottom and put all ingredients except popcorn into pan. Tint the syrup with a few drops of red food coloring. Pour the melted marshmallow mixture over popped corn and shape quickly into balls with well-greased hands. Yields 10 medium balls.
Empty stew into large dutch oven. Remove any excess fat while emptying from can. Cut large pieces of beef and vegetables into smaller sizes. Add corn, butter beans, tomatoes, and remainder of seasoning (mash before adding). Season with salt and pepper to taste. Cook about 30 - 40 minutes. This recipe can be frozen.
Mix cream cheese, sour cream, taco seasoning mix and Tabasco sauce together until smooth. Spread on platter; leave 1/2 inch thickness. Layer remaining ingredients in order.
Cut first 5 ingredients together. Add water. Roll out; cut in strips and twist. Bake at 425° for 10 minutes.
Preheat oven to 350°. Melt butter, sugar and vinegar over low heat. Allow to boil for 2 to 3 minutes, stirring continuously. Remove from stove and let cool. In a separate bowl beat eggs well. Add to above mixture. Beat in meal and vanilla. Place in uncooked pie crust. Bake for 40 to 50 minutes.
Cream the shortening and sugar. Add eggs and beat well. Add milk and vanilla. Mix the flour, salt and cocoa into egg mixture well. Combine soda and water and add last. Drop on greased cookie sheet. Bake 8 minutes at 350°.
Blend all ingredients together in large mixing bowl for 5 minutes. Pour into a greased Bundt pan. Bake 45 to 60 minutes at 350°. Let cool 10 minutes. Take out of pan by turning over onto a plate.
Brown ground chuck. Drain grease. Add soup, 1/2 cup water and taco seasoning. Heat until mixture is thick. Spoon 2 to 3 tablespoons meat mixture in center of flour tortilla and roll. Place each taco in a row, in a 9 x 13-inch glass baking dish. Top with grated cheese and place in microwave or 400° preheated oven, until cheese is melted.
Brown onion in butter. Add ground beef and brown. Cut cabbage into 1-inch squares and add to beef mixture. Cover and cook slowly until cabbage becomes translucent, about 10 minutes. Add sour cream and cheese. Mix thoroughly. Pour into buttered casserole. Top with buttered bread crumbs. Bake at 375° for 45 minutes. Good reheated for second day.
Brown ground beef; drain. Add remaining ingredients. Cook until heated through. Let simmer for another 20 minutes on low heat. Serve topped with grated cheese.
Preheat oven to 350°. Combine sugar, water, butter and cinnamon in medium saucepan. Heat to a boil, then set aside.
Combine first 10 ingredients in a small saucepan. Bring to a boil; cool 1 minute, stirring constantly.
Bake cake as directed on box. Pour half of mix into 10 x 13-inch greased and floured baking pan. Yields 2 layers.