HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in pan it is to be cooked in. Mix flour and sugar well. Stir in milk. Stir in fruit and the juice it is canned in. Place margarine slices all over top of mixture and bake at 450° for about 45 minutes or until golden brown.
Heat oven to 350°. Grease 2-quart round casserole. Fry bacon until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender. Drain if necessary. Stir in soup, sour cream, meat, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened. Spread over meat mixture. Bake, uncovered, until golden brown, 30 to 35 minutes. Makes 6 to 8 servings.
Rub chicken with lemon. Mix margarine, juice of one lemon and garlic salt. Pour over chicken and bake. Baste occasionally. Bake at 350° for 1 1/2 hours. Serves 4 to 6. Enjoy.
Mix together the flour and all other dry ingredients. Cut Crisco into flour mixture. Make a hole in center of flour and add yeast water and buttermilk. Mix with fork then roll out adding flour as needed. Cut and bake or freeze. Bake in 400° oven for 12 to 15 minutes.
Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 to 45 minutes, turning once. Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes other side or until completely cooked through. Makes 4 servings.
Press crescent rolls into bottom of cookie sheet, sealing seams well. Bake as per package directions (temperature and time). Mix with mixer softened cream cheese, dry dressing and Miracle Whip. Spread mixture over baked rolls. Add veggies (carrots, celery, onion, cucumber, mushrooms, broccoli, etc.). Press gently into mixture. Chill 1/2 hour.
Break up cake into 13 x 9-inch pan. Beat vanilla pudding with milk. Blend in softened ice cream and pour over cake. Combine jello with hot water. Add thawed strawberries with juice. Pour over cake. Top with Cool Whip.
Cook squash and onion until tender in small amount of water. Drain. Add bread crumbs, cheese, egg, salt, pepper and 2 tablespoons oleo. Spoon into greased casserole dish. Top with bread crumbs and dot with 2 tablespoons oleo. Bake at 375° for 10 minutes or until brown. Serves 4.
Spread crescent rolls flat on large cookie sheet and bake until brown. Cool. Mix together next 4 ingredients and spread on the cooled roll dough. Chop vegetables (may use any fresh vegetables you wish). Cover with wax paper and press into the cheese.
Melt butter and add flour to make a roux. Add milk and salt. Cook on low heat, stirring until thick. Makes 1 cup.
Boil together for 15 minutes; pour over browned meat. Place in oven until meat is tender. Cook 1 hour at 300° to 325°.
Put all ingredients in pot and cover. Cook on low for 6 to 8 hours.
Combine all the ingredients; stir it to mix and transfer to an airtight container. For each cup of coffee, use 3 tablespoons of the blend. Makes 10 cups. Store in cool, dry place.
Preheat oven to 400°. Cream cheese and butter. Blend in flour, paprika, Worcestershire sauce, cayenne pepper and salt. Mold 1 tablespoon dough around each olive, covering olive completely. Place on ungreased cookie sheet. Bake for 12 minutes or until golden brown. Walnuts, pecans or cocktail frankfurters may be substituted for olives.
Wash grapes, drain, pull off of stems. Mix cream cheese and splenda and beat with fork or mixer. Add vanilla. If too stiff you may add a little milk. Then fold grapes around mixture until coated. Nuts may be added if you desire.
Cook noodles according to package directions; drain. Combine noodles, tuna, soup, cheese, milk and mushrooms, if desired. Turn into a buttered 2-quart casserole. Cover and bake at 375° for 20 minutes or until hot and bubbly. Makes 4 servings.
Mix jello and hot water. Refrigerate and let set until partially thick. Beat evaporated milk until fluffy and add sugar and lemon juice to jello mixture. Fold in milk. Pour vanilla wafer crumbs in 9 x 13-inch dish and refrigerate.
Cut bouillon cubes into quarters. Cut lemons in quarters if big or poke holes with fork in smaller ones. Dry chicken. Salt and pepper the inside. Rub outside with butter, then salt and pepper. Stuff chicken with lemons and bouillon cubes.
Mix first 4 ingredients over low heat until smooth. Spread into 9 x 13-inch pan. Melt chocolate chips or Hershey bars over low heat. Spread over mixture in pan. Refrigerate and cut into squares.
Bring slowly to rolling boil, stirring and boil vigorously for 3 minutes and take off heat. Add 2 teaspoons vanilla until thick enough to spread.
Boil 1 cup of water with cranberry sauce in a pan, then pour into jello and cut up carrots, celery and mix with pineapple. Pour boiled mixture into cut up ingredients. Add another cup of cold water and stir until mixed. Chill until firm.
Separate eggs. Beat egg whites until firm and add 1/2 cup of sugar slowly. Beat egg yolks with water until foamy and add remainder of sugar. Continue beating until yolk mixture is thickened. Add flour, salt and baking powder (sifted together) to yolk mixture. Add vanilla. Fold in egg white and put into an ungreased tube pan. Bake at 350° for 40 to 45 minutes.
Mix sugar and cream cheese; then fold in marshmallow cream. Use as a dip for apples, pears, strawberries or bananas.
In a blender mix ingredients until smooth. Pour into a quart jar. Store in refrigerator. It will thicken as it sets. Makes 3 cups. One and one-eighth cups equal a 15 ounce can.
Soften cream cheese to room temperature. Grate the sharp cheese. Chop onion and green pepper into small pieces. Drain pimento. Add lemon juice, Worcestershire sauce and salt. Mix all ingredients together. Form into two 4 to 5-inch balls. Coat with chopped walnuts. Best if served with Town House or Ritz crackers.
Grease 7 1/2 x 11 dish. Mix all ingredients together and pour into dish. Bake, covered, at 350° for 30 minutes, then lower heat to 250° for 30 minutes longer. Cut into squares and serve warm. Yield: 35 squares.
In a large saucepan, cook onion, green pepper and celery in butter, but not brown. Add broth, tomatoes, shells, salt, pepper and parsley. Bring to a boil. Cook 30 minutes. Add crab meat. Cook 5 minutes longer.
Place the crushed pineapple with juice in the bottom of a 9 x 13 x 2-inch pan. Place the can of pie filling in the pan next. Distribute the yellow cake mix evenly over the pie filling, followed by the pecans. Pour the melted butter over the entire combination. Bake in the oven at 350° for 1 hour.
Cook pasta according to package directions. Rinse and drain. Coat with salad oil. Drain off excess oil. Mix remaining marinade ingredients and pour over noodles. Let marinate in refrigerator two days, stirring occasionally. Will keep in refrigerator for two weeks.
Mix the Good Seasons, mayonnaise and sour cream (or low-fat yogurt). Refrigerate 1 hour before serving.
Marinate chicken wings overnight in sauce made from mixture of all ingredients. Bake in foil lined pan for 45 minutes to 1 hour at 325°.
Preheat oven to 375°. Mix all ingredients. Drop by teaspoon onto lightly greased baking sheet. Bake about 10 minutes, checking after 7 minutes. This recipe can be doubled.
Combine first 7 ingredients in a large mixing bowl. Beat at low speed 2 minutes. Stir in pecans. Grease and flour pan. Pour into a 13 x 9-inch pan. Bake at 350° for 50 to 55 minutes. Check with toothpick at center. Cool on wire rack. Cut into squares. Dust with powdered sugar.
Brown beef or turkey. Drain well. Put into large pot or slow cooker. Add tomatoes, onion, pepper, cabbage and seasonings. Add water to cover vegetables. Simmer until cabbage is tender. Add kidney beans, undrained
Starting with lettuce, layer everything in dish. If dish is deep enough, you can repeat layers if you make the layers thin enough. This is better after it sits awhile in refrigerator.
Cover potatoes and onions with water and cook until done. Add remaining ingredients and cook over medium low heat until all ingredients are thoroughly mixed and heated through stirring occasionally. Freezes well.
Heat oven to 400°. Mix flour and soda together; stir in dry crumbs. Cut in shortening with fork or pastry blender until mixture looks like meal. Mix remaining ingredients in and stir until well blended. Pour into 2 well-greased No. 303 cans (use multiple soup cans for smaller loaves), filling each a little over half full. Bake 35 minutes.
Mix all together and put in large roaster. Bake, covered, at 350° for 1 1/2 hours. Stir every half hour. Cool completely and put in freezer Ziploc bags.
Boil 1 cup of rice until almost cooked; drain the water and replace with fresh water, just enough to cover rice (no more). Over a very low flame, add 1 can evaporated milk slowly. In a bowl, mix 5 eggs and 1 cup sugar. When rice is cooked, stir in egg mixture, stirring constantly, until completely blended. Cook for just another minute. Do not dry rice. Raisins may be added. Sprinkle with cinnamon.
Break up cake in baking dish. Cover with strawberries, then cover with strawberry glaze. Cover with banana pudding (prepared as directed) and Cool Whip and garnish with coconut.
Mix first 4 ingredients well and add flour and rest of ingredients. Stir in zucchini, nuts and raisins. Bake for 1 hour at 350°.
In a bowl, dump everything together, then slice bananas. Let sit for 30 minutes. Serve as a salad or dessert.
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer, uncovered, for 45 minutes or until thick. Cool, then store in a covered container in the refrigerator overnight. Makes 1 1/2 cups.
Beat eggs well; set aside. Cream butter and sugar. Blend with eggs. Add drained crushed pineapple. Cut bread into 1 to 2-inch cubes. Stir into mixture.
Grate American cheese; set aside. Mix remaining ingredients. Pour 1/2 of the batter into 10 x 10-inch pan. Spread cheese over batter. Cover with remainder of batter. Bake for 45 to 50 minutes at 350° or until done.
Heat oven to 375°. Combine bread cubes, melted butter, spices, salt and brown sugar and toss lightly together. Arrange bread mixture in alternate layers with diced apples in 1 1/2-quart buttered baking dish. Bake 50 minutes or until apples are tender and top is browned. Serve warm. Add whipped topping and sprinkle with nutmeg. Makes 4 to 5 servings.
Marinate sauerkraut and mayonnaise 30 minutes. Arrange pieces of turkey, Swiss cheese and corned beef on 6 buttered slices of rye bread. Spread 1/3 marinated sauerkraut on each slice of bread. Top with bread slice; cut into halves. Serves 6.
Combine broccoli and water in a 2-quart casserole. Cover; microwave 7 to 9 minutes on High. Drain and arrange in an 8 x 8-inch microwave dish. Microwave in small dish for 1 to 2 minutes on High the onions and butter. Place the cream cheese in the onion and butter mixture. Microwave 30 to 60 seconds. Stir into this the soup, lemon peel, salt and pepper. Pour this sauce over the broccoli; sprinkle with paprika. Cover with waxed paper. Microwave for 5 to 7 minutes on Full power. Rotate dish halfway through. Serves 4 to 6.
Beat margarine and sugars together until creamy. Beat in eggs and vanilla. Sift together flour, salt and soda. Add to creamed mixture and blend well. Stir in oats, chocolate chips and nuts. Spread dough into well-greased 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven for about 25 minutes. While still warm, sprinkle with sifted confectioners sugar and cut into bars.
Mix dry ingredients and pour over box of Ritz Bits in large bowl. Stir well. Allow to set for an hour or two. Can be used immediately or will keep well in the freezer for later use. Used as a munchie.
Combine all except optional ingredients into a bowl and mix gently. Serve on a bed of lettuce and garnish with onion and tomatoes. Serve chilled. Serves 4.
Lay out approximately 8 burrito shells. Layer each shell with the ingredients in their listed order. Fold shells over, put on a cookie sheet and bake at 350° for approximately 20 minutes or until the cheese is melted.
In large saucepan over medium-low heat, melt cream cheese with undiluted soup, stirring frequently, until melted and smooth. Stir in remaining ingredients and cook slowly until heated through. Serve with rice or toast points. Serves 4 to 6.
Combine all ingredients. place in 1 1/2 quart casserole dish with cover. Bake 1 hour at 350 degrees.
Simmer first 8 ingredients together. Cool for 10 minutes. Blend in the catsup, olive oil, capers and juice and the Worcestershire sauce. Add garlic. Cool dressing at room temperature for 1 hour. Refrigerate until ready to use. Shake well before using. Makes 2 3/4 cups. Stores well in refrigerator.
Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings.
In a large cup or mug, mix the coffee and sugar, if desired. In a small saucepan over low heat, warm the cream. Add the cocoa and mix well. Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.
Wash, cook and drain spinach well. Beat eggs well; add butter, flour, milk, salt and baking powder. Stir in grated cheese and cooked spinach. Place mixture in a 9 x 13-inch pan; level off. Bake in 350° oven for 35 minutes. Remove from oven and cool for 45 minutes. Cut into squares and enjoy.
Crush crackers very fine. Mix nuts with cracker crumbs; add melted margarine and mix. (Save some cracker mixture for topping.) Press crumbs into bottom of 9 x 15-inch pan to form crust. Mix pudding with milk and softened ice cream. After this is thoroughly mixed, spread in pan over cracker crust. Spread Cool Whip over top of pudding mix and top with remaining crumbs. Keep in freezer until 20 minutes before serving.
Cook pie crust 5 minutes before filling. Mix and pour ingredients into crust. Bake at 350° for 30 to 45 minutes, then put on baking sheet to cook for 10 to 12 minutes at 375°.
Drop by tablespoons. Bake at 350° for 12 minutes until edge is brown.
Brown pork chops. Place a layer of pork chops in a deep bottom baking dish or pan, then a layer of potatoes and a layer of onions. Sprinkle with salt and pepper to taste. Repeat layer, then pour mushroom soup over all the ingredients; use 1 can of water. Bake at 350° until tender.
Mix sugar and Clear Jell. Dissolve strawberry jello in hot water. Mix jello and hot water into sugar and instant Clear Jell. Add 2 1/2 cups strawberries and stir until thick. Pour into baked pie shell. Put on desired topping. Makes 1 pie.
Saute green onions in small amount of butter. Add crabmeat and cream cheese, softened. Remove from heat and add all other ingredients. Stir. Delicious in chafing dish, kept hot/warm, with Triscuits.
Heat oven to 350°. In large saucepan, cook chocolate pudding as directed on package. Blend cake mix (dry mix) thoroughly into hot pudding by hand or electric mixer (1 to 2 minutes). Pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle top of batter with chocolate pieces and nuts. Bake 30 to 35 minutes. Serve warm or cold with whipped cream, if desired.
Cream butter and sugar. Add eggs, one at a time, and beat well after each addition. Add flour, reserving 2 tablespoons. Add sour cream and mix well. Add flavorings and reserved flour with baking soda. Bake in greased and floured tube pan at 325° (preheated oven) for 1 hour and 30 minutes. Start testing for doneness at 1 hour and 10 minutes, using toothpick in center of cake.
Heat 2 tablespoons oil and saute beef. Saute onions, green peppers, jalapeno peppers and chili powder; add seasonings and stir. Remove from pan and add beer; pour in crock-pot with meat. Cover and cook 6 to 7 hours on medium-low. Skim fat, thicken by adding cornmeal. Cook additional 15 minutes uncovered. Makes 6 to 8 servings.
Brown meat. Add spaghetti sauce, sugar, salt, chili powder and mushrooms. Cook spaghetti; drain. Mix sour cream, onions and softened cream cheese. In casserole, layer spaghetti, meat mixture and sour cream mixture, ending with spaghetti. Sprinkle cheese generously on top. Bake for 30 minutes at 350°. Freezes well. Serves 8.
Brown together first 5 ingredients. Add next 5 ingredients; simmer 1 1/2 to 2 hours. Mix together Ricotta cheese and eggs. Have ready the Mozzarella cheese and Parmesan cheese. Cook lasagna in 3 quarts boiling water, plus 3 teaspoons oil and 3 teaspoons salt. Add 1 to 2 strips at a time. Cook 3 to 4 minutes until pliable; drain, then layer as follows: First lasagna, meat sauce, Ricotta/eggs, Mozzarella and Parmesan; repeat. Bake at 350° for 45 to 50 minutes.
Cream together Crisco or oil, sugar and food color. Add eggs, one at a time, beating after each addition. Add the cocoa, salt, buttermilk, soda, vanilla and flour. Pour into 2 greased and floured cake pans. Bake at 300° for 30 to 40 minutes. Ice cake with Red Velvet Cake Icing.
Force raspberries through a sieve, and cook until berry mixture thickens, stirring frequently. Cool. Fold in whipped cream. Freeze.
*Ten pounds potatoes makes 4 batches of about 12 to 15 per batch.
Mix sugar, flour, cocoa and salt in saucepan. Add vanilla and water. Bring to a boil. Serve over biscuits, bread, pancakes, etc.
Put chopped onion and green pepper in bottom of 2-quart casserole. Cover with rice and corn. Cover with 1 can tomato sauce and 1/2 can water. Place meat in a layer on top of sauce. Salt and pepper and add Worcestershire sauce, then cover with second can of sauce. Cut bacon into strips and cover top. Cook covered for 45 minutes at 350°. Uncover and pour off grease; cook 15 more minutes.
In bowl, combine all ingredients. Cover and chill for several hours or overnight. Serves 6 to 8.
Cut shrimp in half. Melt butter and blend in flour. Add seasonings. Add cream gradually and cook until thick and smooth. Stir constantly. Beat egg yolks; stir a little hot sauce into egg yolks. Add egg mixture into remaining hot sauce. Add shrimp and heat through. Do not boil or it will curdle. Remove from heat and stir in sherry. Serve over rice or puff pastry shells.
Mix ingredients. Dip boiled wieners until thoroughly covered. Fry in deep fat until golden brown.
Measure dry ingredients into a bowl. Stir in remaining ingredients. Beat until smooth. Lightly butter an 8-inch skillet. Heat over medium heat until bubbly. Pour 1/4 cup batter into skillet; immediately rotate pan until batter covers bottom. Cook until lightly brown; turn and brown on other side. While warm, spread with desired filling. Sprinkle with sugar. Makes 12 crepes.
Brown the hamburger in the margarine, breaking it up with a fork to have it in crumbles. Then in a greased 2-quart casserole or baking dish, arrange in layers, first the meat layer, then a layer of each of the vegetables, one on top of the other, in the order listed, ending with the hot water. Cover and bake in a slow oven at 325° for approximately 2 hours. Add more water if needed during the cooking period.
Thaw spinach souffle. Remove stems and clean mushrooms. Mix souffle with Jack cheese and green onions and sausage. Stuff the mushrooms with spinach mixture. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Combine 1 quart of ginger ale and 1 pint sherbet, beating well before adding any more. Continue adding in these proportions as needed. For extra body to the punch, add vanilla ice cream every so often. Yields 50 (1/2 cup) servings.
Work together brown sugar, flour and margarine until crumbly. Spread apples in greased 1 1/2-quart dish. Combine water, lemon juice, cinnamon and nutmeg; pour over apples. Spread crumbly mixture over apples. Bake at 350° for 50 to 60 minutes.
Fry onion in bacon grease; drain. Mix all ingredients well. Pour into a buttered baking dish. Bake approximately 20 to 30 minutes. Serve hot or cold.
Cut each potato lengthwise into 8 wedges (24 wedges total). On an ungreased 15 x 10 x 1-inch pan, arrange wedges in a single layer, skin side down. In a small bowl, combine the first 2 tablespoons oil, 1 tablespoon Parmesan cheese, paprika, garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper. Brush Parmesan mixture onto wedges; set aside.
Scrape corn; fry bacon. Drain all but 2 tablespoons bacon drippings. Stir corn into drippings. Add 1 1/4 cups water, sugar and salt. Bring to a boil. Cover and simmer for 20 to 25 minutes. Stir occasionally. In small bowl stir together cornstarch and 2 tablespoons cold water. Stir into corn, stirring constantly. Bring to a boil and boil 1 minute.
Cut sausage into bite size pieces and brown in a large Dutch oven. Drain grease. Add broth and seasonings. Let simmer about 15 minutes. Add celery, onion and green pepper. Simmer about 30 minutes or until tender. Add tomatoes and zucchini. Simmer until they are tender. Serve hot! Leftovers freeze very well. Crusty French bread or garlic bread and a tossed salad go very well!
Remove bones from salmon and shred finely. Add egg, chopped pepper, onion and parsley. Shape into patties and roll into cracker crumbs. Fry in greased, preheated frypan; turn when brown.
Mix first 3 ingredients. Press crust into desired pan; chill. In small bowl mix jello and hot water. Chill, do not let set.
Heat oven to 450°. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the sides of the bowl. Turn dough out onto a lightly floured surface. Knead until smooth. Roll dough out about 1/2-inch thick and cut with cookie cutter. Bake 10 to 12 minutes. Makes 12 to 14 biscuits.
Soften cream cheese in small bowl, beating with mixer. Beat in Cheddar cheese and next 8 ingredients until creamy. Stir in parsley and pimento. Cover and refrigerate for several hours, until firm enough to handle. Shape into ball and coat evenly with nuts.
Combine all ingredients; toss together. Let stand 1 hour or more before serving. Very low in calories.
Melt chocolate with margarine. Add remaining ingredients. Blend until smooth. Pour into buttered 8 x 8-inch pan.
In large saucepot, cook celery, carrots and garlic in margarine over medium heat for 4 minutes. Carefully stir in broth, potatoes and dill. Heat until boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash 1/2 of potatoes in the broth. Add beans to potato mixture.
Wash grapes, pull from stem, crush thoroughly. Add 1/2 cup water. When grapes get hot, cover and simmer for 10 minutes. Wet bag (pillow case) and wring dry. Pour grapes into bag and squeeze out juice. Allow 5 cups juice and Sure-Jell to come to a hard boil. Add sugar. When mixture comes to a boil that cannot be stirred down, start timing and boil 2 minutes. Skim. Pour into hot jars. Seal while hot.
Combine in a crock pot and cook on slow for 4 to 5 hours, until veggies are soft. Don't cook too long or cheese will turn brown or burn.
Thoroughly mix all ingredients except steaks. Score steaks and marinate for at least 4 hours. Grill at least 4 minutes on each side. The steak should be carved on the diagonal in thin slices. It may be served with small rolls or threaded on skewers and warmed just enough to heat through.
Brown meat with salt and pepper; drain on paper towels. Put in mixing bowl; add soups, milk and cheese. Fold in crushed chips and jalapeno. Put in buttered 2-quart casserole and bake at 350° for 30 to 40 minutes. Can be served as an entree or a dip with additional chips.
Preheat oven to 325°. Combine meats, herbs and spices, egg and breadcrumbs in a large bowl. Mix well with hands. Form into 6 patties. Roll each patty in cornflake crumbs, coating well. Fry in oil until golden brown. Remove to a shallow baking pan and bake 20 minutes or until cooked through.
Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 6 minutes at 375°. Makes 56 cookies.
Mix cream cheese, pepper and onion. In saucepan, mix egg, vinegar and sugar. Cook until it looks like scrambled eggs. Mix together; chill.