HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles while browning meat. Drain. Add onion, mushrooms and Ragu and taco sauces. Simmer. Drain noodles. Lay noodles on bottom of greased 9 x 13-inch pan. Layer meat mixture on noodles. Cover with cheese. Bake at 350° for 20 to 30 minutes.
In saucepan, combine carrots, onion and water. Simmer, covered, 5 minutes. Transfer to crock-pot. Stir in tomato paste, wine and seasonings. Add beans. Place frozen chicken and sausage atop beans. Cover; cook on low for 9 to 10 hours or on high for 5 1/2 to 6 hours.
Mix together in large bowl, broccoli, artichokes, green onions, black olives, cooked macaroni and mushrooms. Mix all together. Pour salad dressing over mixture and refrigerate overnight. Add tomato and avocado before serving.
Heat oven to 400°. Put butter and oil in 9 x 13-inch pan. Melt in oven. Remove pan from oven as soon as mixture is melted. Combine bread crumbs, flour and spices. Put in a Ziploc bag. Put chicken pieces in oil and butter mixture. Shake off excess fat. Then put each piece in bag of flour mixture and shake until coated. Place chicken in pan and cook. Bake 40 to 45 minutes until chicken is browned, crispy and fully cooked.
Be careful in your selection. Do not choose too young, and only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that fact remain proven, settled and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses; keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared, they will keep for years.
Preheat oven to 325°. Grind granola in food processor for 2 minutes; set aside.
Heat oven to 375°. In a large bowl combine flour, baking powder, baking soda, salt and cinnamon. Cut in butter until crumbly. In small bowl combine 1/2 cup sugar, currants and orange peel. Stir into flour mixture.
Cook spinach according to directions on package. Drain well. Spread on bottom of 10 x 6 x 1 1/2-inch baking dish. Top with bacon and mushrooms. Sprinkle with dash of pepper and marjoram. Bake for 15 minutes in a 325° oven. Remove casserole from oven and cover with sour cream and cheese. Return to oven for about 5 minutes or until cheese melts. Serves 6.
Mix sausage, dip and buttermilk. To the sausage mixture, add the meal and flour. Mix well. Grease small muffin tins well and fill with mixture. Bake at 350° for 30 minutes. Makes 4 dozen.
Combine sugar, margarine, milk and salt in heavy 3-quart saucepan; bring to full rolling boil over high heat, stirring constantly. Continue boiling over medium heat 5 minutes, stirring constantly. Remove from heat; stir in peanut butter until melted. Add marshmallows and vanilla; beat until well blended. Fold in candies; immediately spread into greased 13 x 9-inch pan. Cool; cut into squares. Makes about 3 pounds.
Mix all ingredients, except chips and cheese. Place in large baking dish. Sprinkle with chips and cheese. Bake 30 minutes at 400°.
Mash cream cheese with cucumber pulp. Add onion, salt and enough mayonnaise to make a smooth spread. Add small amount of green food coloring to make a very pale green.
In a greased 2-quart casserole, layer 1/2 of potatoes, 1/2 of onions, all hamburger, 1/2 cheese. Then the other half of potatoes, onions and top with remaining cheese. Salt and pepper and cover with milk.
Mix all ingredients together. Follow directions for baking on cake mix. Use a Bundt cake pan.
Cook sausage over medium heat until browned, stirring to crumble; drain well and reserve drippings. Add butter to drippings to measure 1/4 cup. Set sausage and drippings aside. Combine flour and next 3 ingredients in a medium bowl; make a well in center of mixture. Combine egg, milk and 1/4 cup reserved drippings; stir well. Add liquid mixture to dry ingredients, stirring just until moistened. Stir in cheese and sausage. Spoon batter into greased muffin pan, filling 3/4 full. Bake at 375° for 18 to 20 minutes. Remove muffins from pan immediately. Yields 1 dozen.
Cook beef in skillet for 5 minutes or until done. Add onion, salt and tomato sauce. Simmer for about 5 minutes. If adding chili powder, do so now. Place about 3 cups chips in casserole and sprinkle with cheese. Pour meat sauce over that and top with remaining chips and cheese. Bake at 350° for about 15 minutes or until cheese is melted.
Mix all and bake at 250° for 10 minutes. Stir and bake another 10 minutes.
Drain pineapple. Use juice and water for making jello. Set aside to cool. Mash pimentos and cream cheese together. Add celery, pecans, pineapple and whipped cream. Add to cooled jello. Pour into large 9 x 13-inch dish and chill 2 hours. Serves 12.
Fill a tall glass half way with red fruit punch drink or fruit juice. Scoop about 2/3 of a cup of lemon sherbet into the glass. Fill the glass with lemon-lime carbonated beverage or sparkling water. Then serve right away. Makes 1 float.
Combine the carrots, onions, rice, one egg and white sauce. Season. Shape into cakes. Dip into crumbs, egg and crumbs again. Fry until delicately browned on both sides.
Cream butter and Crisco. Add sugars and eggs. Mix all the dry ingredients together; mix well. Chill in refrigerator. Roll dough into balls. Place them on an ungreased cookie sheet. To coat with sugar use two glass pans: Put sugar in one and spray the bottom of the other with Pam cooking spray. Dip in the sugar and mash balls flat; do this twice. Bake at 325° until outside edge turns golden brown.
Add sugar, syrup and vinegar. Bring to a boil. Cook until it spins a thread and then add butter and vanilla. Pour into cupcake pans.
Mix all ingredients, except crackers. Put crumbled potato chips or crackers on top. Bake at 350° for 30 minutes.
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup mixture into a 2 1/2-quart glass serving bowl. Top with 1/3 each of wafers and bananas. Repeat layering, ending with pudding. Chill.
Cut into small pieces with scissors. Drop in pan. Sprinkle with cinnamon and sugar over biscuits. Bake.
Mix sugar, flour and cocoa in a bowl. Add beaten eggs, butter and vanilla; mix well. Bake at 350° for 30 minutes. After this has cooled and is cut to serve, warm in microwave a few seconds.
In a large mixing bowl cream the first 2 ingredients. Add the eggs and banana. Mix well. Set aside. In a large mixing bowl, sift together the flour, salt and baking soda. Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts. Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350° oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Line casserole in layers with asparagus, soup and cheese. Cover with buttered bread crumbs. Bake at 350° about 20 minutes.
Season chicken with garlic on one side, seasoning salt on the other. Sprinkle one side with liquid hickory and sprinkle both sides with parsley. Let set for 30 minutes.
Heat oven to 400°. Spray baking pan with nonstick cooking spray. Dip washed chicken into the melted butter. Combine cheese, bread crumbs and seasonings. Coat chicken with the seasoning mixture. Place in pan and bake 20 to 25 minutes or until tender. Do not cover.
Mix at medium speed pudding, white cake mix, water, butter or margarine and eggs. Pour batter into greased and floured 12-cup fluted tube pan. Bake at 350° for 50 to 55 minutes or until done. Cool 15 minutes. Remove from pan. Cool on wire rack.
Mix all ingredients well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 325° for 15 to 20 minutes or until lightly browned.
Heat this in a saucepan and simmer about 5 minutes. Add 4 to 5 cups of slivered beef roast or pot roast. Heat through well and serve on hamburger or onion buns. Can make ahead and reheat.
Heat oven to 375°. Lightly spoon flour in measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans.
Preheat oven to 350°. Mix together first 6 ingredients plus juice. Stir in oranges. Pour into a greased 9x9-inch pan. Bake for 35-40 minutes.
Mix flour, sugar, pineapple (and juice), eggs, soda and salt. Pour into greased 9 x 13-inch pan. Mix together 1/2 cup nuts and 1/2 cup brown sugar. Sprinkle over batter. Bake at 350° for 35 to 40 minutes. Cool 10 minutes and pour on icing.
Cut venison into 1/4-inch strips and marinate 4 to 6 hours in refrigerator. Remove venison from refrigerator and blot or drip dry. Add black pepper and garlic salt to taste. Pound into venison with steak hammer. Brush on liquid smoke and cover with paper towel. Cook in microwave on High for 6 minutes. Meat will continue to cook after microwave shuts off.
Combine first 4 ingredients in a bowl. Add crackers, tossing well. Drizzle oil over crackers; stir well. Place mixture in a large paper bag; fold bag to close and let stand 2 hours, shaking bag occasionally. Store in an airtight container. These are excellent!!
Slice carrots diagonally. Mix and marinate prime steak in its gravy with seasonings down to cornstarch. Marinate 2 to 3 hours. Saute onions, then add all vegetables except pea pods. Cook to al dente. Remove and saute prime steak with a small amount of marinade. Add more marinade then cornstarch that has been mixed with a little water. Allow to thicken and coat prime steak. Add vegetables and mix carefully. Only heat, keeping vegetables al dente. Toss in fresh pea pods and cashews. Serve over rice or noodles.
Mix chocolate and water. Add butter, eggs, alternate flour and milk. Add sugar, vanilla, baking powder, baking soda and salt. Beat until smooth. Bake in 2 (8 or 9-inch) pans at 350° for 25 minutes. Top with any icing.
Slice carrots into dime-size slices. Boil in salted water 15 minutes; drain. Place carrots in dish and top with onion rings and green pepper rings. Pour hot mixture* over all. Serve hot or cold.
Put pie filling in slightly greased 9 x 13-inch pan. Pour pineapple over that. Sprinkle cake mix (direct from box) over fruit. Then add nuts. Pour melted margarine over all. Bake at 350° for 1 hour. Serve with whipped cream on top.
Cook chuck roast for 8 hours on high in crock-pot. Remove fat and bones, then shred. Add seasonings; cook 1 more hour. Serve on sub buns with cheese, sauteed mushrooms, onions and green peppers. Serves 8 to 10 people.
Sift flour with soda twice. Set aside. Cream butter and sugar slowly, beating constantly to cream well. Add eggs 1 at a time, beating after each. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating well. Stir in vanilla. Pour batter into well-greased and floured tube pan (I use Baker's Joy spray). Bake at 325° for 1 1/2 hours. (Can use lemon extract instead of vanilla.) Serve plain or with favorite topping with Cool Whip.
Brown ground beef. Drain. Put it in a 9 x 9 x 2-inch pan. Salt and pepper to taste. Slice onion into rings and sprinkle on top of meat. Slice carrot and put on top of onion. Mix mushroom soup with 1/2 can water. Spread mushroom soup over carrots. Line Tater Tots on top. Bake, uncovered, at 350° for 1 hour.
Bone and skin chicken, if necessary. Cut into 1-inch cubes. Toss with curry, salt, pepper and lemon juice. Refrigerate until cold. Then combine cantaloupe, grapes, nuts, ginger, sour cream and mayonnaise. Refrigerate. Great for luncheon!
Brown hamburger with onion; drain. Add cheese and Miracle Whip and stir. Put in casserole dish and bake 10 minutes at 350°, stirring after 5 minutes. Sprinkle tomatoes and olives over top. Serve warm with crackers.
Cream shortening and sugar. Add eggs. Stir in molasses, flour and dry ingredients. Chill dough for 2 hours. Roll balls about 1 inch in diameter. Roll balls in sugar; place 2 inches apart on cookie sheet. Bake for 10 to 14 minutes at 350°.
Mix well. Knead until smooth. This dough may be kept in a plastic bag or covered container and used again. If it gets sticky, more flour may be added.
Cook down chickens. Take chicken off bone and shred. Add soup, toast and chicken broth to chicken to make consistency of sandwiches.
Mix vinegar and soda together and set aside. Mix together all remaining ingredients and add vinegar and soda. Bake in 2 (9-inch) cake pans (greased and floured) for 25 to 30 minutes at 350°.
Place Ricotta in large bowl. Add egg yolk; mix. Add Mozzarella, Parmesan, nutmeg and basil; mix well. Add 1 1/2 cups meat sauce; combine well.
Mix onions, peppers, mushrooms, soups, chili powder and milk in large bowl. In 13 x 9 x 2-inch pan, crush Doritos and place them in single layer on the bottom of pan. Place chicken in single layer on top of Doritos. Cover chicken with mixture in bowl. Cover mixture with cheese and bake at 350° for 45 minutes.
Soften gelatine in 1/2 cup water. Heat tomato soup, no water added. Add softened gelatine to this. Work in 2 packages cream cheese; beat well with egg beater. Cool, then add mayonnaise, celery and green pepper.
Cream shortening, sugar and eggs. In another bowl, sift together flour, cocoa and salt. In another bowl, mix buttermilk, vanilla and coloring together. Add the dry ingredients and the liquid ingredients alternately with the sugar mixture. When well blended, fold in baking soda dissolved in vinegar. Bake for 25 to 30 minutes for 2 (8-inch) round pans or 45 minutes for 1 (9 x 13-inch) oblong cake at 350°. Cool and frost with Red Velvet Cake Frosting.
Stir together 1 beaten egg, 3/4 cup sugar, flour, baking soda and salt. Fold in apple and nutmeats. Spread in greased 9-inch pie pan. Sprinkle with 1 teaspoon sugar and 1/8 teaspoon cinnamon, mixed together. Bake for 20 minutes at 350°.
Spread softened cream cheese in bottom of 13 x 9-inch casserole dish. Spread onion evenly over top. Heat (prepare) chili according to directions and then pour over cream cheese. Sprinkle Cheddar cheese over Skyline. Heat approximately 2 minutes in microwave. Serve with chips for dipping.
Mix Karo and sugar in saucepan until melted. Add peanut butter. Stir until melted. Put cornflakes into a buttered pan. Pour melted mixture over cornflakes. Cool and cut into squares. Enjoy!
Mix and pour into a greased 9 x 13-inch pan. Arrange a large can sliced peaches (save some juice) on top of cake mix.
Preheat oven to 350°. Combine tuna with noodles, celery, onion, green pepper and cashews. Stir together soup and water; pour over tuna mixture. Stir slightly. Place in 3-quart casserole; sprinkle with potato chips. Bake 35 to 40 minutes.
Prepare cornbread and cool. Dice liver and saute in oleo for 5 minutes. Add celery and onion. Saute 5 minutes longer. Crumble cornbread in large bowl and add mixture along with the other seasonings. Stir in pecans and broth. If cooked separately, place in well buttered 3-quart casserole and bake for 30 minutes, covered, at 375°. Uncover and bake 15 minutes longer. Makes 9 to 10 cups of dressing.
Sift dry ingredients together. Beat egg slightly and melt butter. Blend into the persimmon pulp and mix thoroughly. Pour into well greased and floured pan. Bake at 350° for 40 minutes.
Combine chicken, cheese, kidney beans, onion and chopped peppers. In a small bowl, mix taco seasoning, sour cream and mayonnaise, blending well. Pour over chicken mixture, stirring well. Cover and chill 1 to 2 hours. Garnish with chopped tomatoes. Serve with tortilla chips.
Mix first 7 ingredients. In a large bowl, beat margarine, brown sugar, yogurt, egg whites and vanilla with electric mixer until blended (mixture will look curdled). Gradually beat in flour mixture until blended. Cover and refrigerate at least 2 hours until firm enough to handle.
Melt the margarine in a pan on top of stove. Set aside. In mixing bowl, crumble brown sugar and beat in melted margarine. Add eggs, one at a time and beat mixture after each addition. Combine flour, baking powder and salt. Add this gradually to sugar and eggs. Mix well. Add chocolate chips. Mix again. Spread into a greased 9 1/2 x 13 1/2 x 2-inch baking dish. Bake at 325° for 30 minutes. Do not overbake. Cool and cut into bars.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. Pour 1 cup milk into bowl and add pudding mixture. Beat until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts.
Cream butter and sugar. Add eggs, one at a time, beating after each. Combine flour, baking powder, salt and cinnamon and add to mixture. Add milk. Coat berries with 2 teaspoons flour and fold into batter. Cook in greased and floured tubed pan. Cook 70 to 80 minutes at 350° (preheated).
Cream oleo, shortening and sugar. Add eggs, 1 at a time. Add flour, milk and flavorings. Bake 1 1/2 hours at 325°.
Melt margarine. Add eggs and sour cream; mix well. Add 1 can creamed corn and 1 can whole kernel corn (saving liquid). Add water to liquid to equal 2/3 can. Mix well. Add package Jiffy mix and mix well. Bake at 350° until brown and puffy, about 1 hour.
Cook chicken until meat falls off bones. Drain. Reserve broth. Cook noodles in half the broth. Blend flour into remaining broth to make gravy. Add salt and pepper and soup to gravy. Layer chicken, noodles and gravy in 2-quart casserole. Top with pimiento. Bake at 350° until bubbly.
Arrange crackers on a 9 x 13-inch ungreased cookie sheet. Combine butter and sugar in a saucepan; heat to boiling point, stirring constantly. Boil 2 minutes more. Stir in pecans and spoon over crackers. Bake at 350° for 10 minutes. Cut while still warm. Cut each cracker in half or smaller. Spread on foil paper.
Butter bottom of pan. Put 1 cup Pepperidge Farm dressing in pan. Put 1/2 can of salmon on crumbs. Add 1 package of grated cheese. Repeat. Mix remaining ingredients. Pour over casserole. Bake for 1 hour at 350°.
Preheat oven to 350°. In a large mixing bowl, add butter, shortening, confectioners sugar, egg, almond extract and vanilla. Mix thoroughly with a wooden spoon. Blend in flour and salt gradually. Divide dough in half. Keep half in large bowl, put other half in another mixing bowl. Add red food coloring to one half. Shape one teaspoon of dough (each color) into a 4-inch rope. For smooth, even ropes roll back and forth on floured board. Place ropes side by side, lightly press together and twist. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake about 9 minutes until set. Very light brown. Remove from cookie sheet immediately. Makes 4 dozen cookies.
Dissolve Jell-O in hot water. Add rest of ingredients. Serves 12.
Mix all ingredients in the blender. Use as a dip with vegetables or as a salad dressing. Veggies that are good with this: carrots, celery, turnips, jicamas, green pepper, cauliflower.
Peel and slice 4 to 6 medium apples and cook for 10 minutes. Sprinkle with cinnamon and 1/3 cup sugar. Pour over this batter made with: 1/2 cup sugar, 2 teaspoons sugar, milk, salt, flour and baking powder. Bake in 375° oven, about 35 minutes.
Brown chicken in oil and remove from pan. Brown carrots, onions and garlic until onions are soft and carrots are crisp-tender. Stir in 1 cup wine and 1 cup water. Stir in flour/parsley mixture until smooth. Add salt and pepper to taste. Replace chicken and simmer about 45 minutes to an hour. If using fresh mushrooms, add during last 1/2 hour of cooking. If using canned mushrooms, add during last 15 minutes. Just before serving, add last 1/2 cup wine and turn up heat to boil. Serve over white rice. This recipe is easily doubled or tripled.
First, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water in small saucepan. Add 1/2 cup boiling water and cook over low heat, stirring constantly, until mixture thickens. Remove from heat; let cool. Beat egg whites until stiff. Add sugar 1 tablespoon at a time, beating well after each. Add salt, vanilla and cornstarch mixture. Spread over pie, being sure to seal the edge. Bake at about 350° for about 15 minutes.
In a bowl, combine cake flour, whole-wheat flour, 2 tablespoons sugar and salt. Cut in the butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk. Toss until mixture sticks together; shape into a ball, cover and put in refrigerator for at least an hour to chill. Then roll out dough on a lightly floured surface to a 14-inch circle. Place on a parchment-lined or lightly greased baking sheet. (I use pizza pan.)
Measure out Special K in a large bowl. Set aside. Bring syrup and sugar to a boil. Remove from heat. Add peanut butter. Mix well. Pour over cereal. Drop on wax paper in clusters.
Melt butter in skillet on medium-high. When butter begins to brown, add turkey. Cook 3 minutes; turn. Reduce heat to medium. Add mushrooms and onions. Cover. Cook 5 minutes. Remove turkey to platter. Combine bouillon and 1/4 cup water; add to skillet. Stir and heat 1 minute. Pour over turkey. Makes 4 servings.
Place peeled figs in saucepan and sprinkle with jello and sugar. Mix well. Let stand for 45 minutes. Start cooking on low heat for 5 minutes. Then boil for 15 minutes. Freeze in airtight containers.
Heat oven to 375°. Combine butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed with mixer until creamy, or stir until creamy. Combine flour, salt and baking soda; mix into creamed mixture until just blended. Stir in chocolate chips (and pecan pieces). Drop rounded tablespoonfuls on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. *If nuts are omitted, use 1 1/2 cups chips. Makes 3 dozen.
Wash, slice and boil squash until tender. Drain. Mix soup, mayonnaise, sugar and well beaten eggs together. Add squash to this mixture. Pour 1/2 squash mixture into 9 x 13-inch casserole dish. Sprinkle finely crushed Ritz cracker crumbs over the squash mixture and drizzle a little squeeze Parkay butter over crumbs, then grated cheese. Repeat layer of squash, cracker crumbs and cheese again. Sprinkle sliced almonds on top. Cook at 350° for about 25 minutes until set.
Mix pudding mix with milk. Let thicken, then fold in thawed Cool Whip. Spread a layer of graham crackers in a 9 x 13-inch pan. Top with half the pudding mixture. Spread another layer of graham crackers. Top with remaining pudding mixture. Add another layer of graham crackers. Microwave about two-thirds of an 18-ounce jar of hot fudge sauce until soft and spoon and spread over the top layer of graham crackers. Chill until firm. Yummmmm.
Dissolve sugar in boiling water; when cooled, add cranberry juice, lemon juice and orange juice. Chill. When ready to serve, add ginger ale. Freeze a couple trays of the juice to be used in punch bowl when ready for serving.
Crush garlic clove into butter as it is melting. Add salt. Dip washed and dried chicken into melted butter, then into crumb mixture. Bake in shallow pan or dish, uncovered, at 375° for 30 minutes, then at 350° for 30 minutes or until it tests done. Serves 10 elegantly!
Mix flour, sugar and cinnamon together. Fill pie shell with apples and spread flour and sugar mixture over the top. Cut butter into thin slices and put on top before putting top pie shell over the top. Sprinkle top crust with sugar. Bake at 325° for approximately 50 minutes.
Mix all ingredients well and bake in a greased muffin pan at 425° for 30 minutes or until brown.
Lay cheese slice on one piece of ham. Top with broccoli spear. Roll cheese, broccoli and ham into a bundle and place "seam" side down in a shallow baking pan. Heat at 350° just until ham is heated and cheese begins to melt. So easy and so good!
Cream butter and sugar. Add eggs and bananas. Sift dry ingredients and add to butter mixture. Add nuts. Bake at 350° for 50 to 60 minutes.
Cook potatoes and onion together (chopped and peeled). Cool. Fry bacon extra crispy and break up into bits. Combine potatoes, onion, bacon, relish, salad dressing, celery seed and red pepper. Ready to serve.