HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the dry ingredients, then add remaining ingredients to the dry. Stir in 1/2 cup chopped nuts (optional). Pour into 2 greased loaf pans. Bake at 350° until done.
Line metal baking pan with foil, leaving about 8 inches extra on each side. Mix ingredients (except chicken) in the foil lined pan. Top with chicken. Sprinkle 1 pkg. dried onion soup mix over chicken. Pull the extra foil over the top and seal. Bake 2 1/2 hours at 350 degrees.
Brown hamburg with one small onion, drain fat, add 1 (15 ounce) can tomato sauce, salt and pepper to taste. Pour in 1 1/2 quarts hot water. Dice potato and add to mixture. Add 1/2 box elbow macaroni. Cook this until macaroni is tender. Then add 1 can of peas or 1 can green beans, drained. Simmer for 5 minutes.
Pare the eggplant and cut it into small even pieces. Melt 2 Tablespoons of the table fat in a fry pan. Brown green pepper and onion in the fat. Add tomatoes, salt, pepper, and eggplant; simmer 10 minutes. Pour into greased baking dish. Melt rest of fat and mix with bread cubes. Spread over top of eggplant mixture. Bake at 350°. (moderate oven) 20 minute or until eggplant is tender and bread cubes are brown. Yield: 4 servings.
Brown beef well. Add seasoning mix. Remove from heat and drain fat. (Roll in paper towel.) Mix together lettuce, tomatoes, onion and Cheddar cheese. Separately, mix 2 parts of Russian dressing and 1 part French dressing, then pour over lettuce mixture and toss. Right before serving, add crumbled cheese chips and toss entire mixture.
Melt butter over medium heat. Add onion and celery and cook for 5 minutes. Stir in flour and cook over low heat, stirring constantly for 1 minute. Gradually stir in milk. Cook over medium heat, stirring constantly until thickened and smooth. Stir in creamed corn, potatoes, pepper and thyme. Cover and simmer until potatoes are done, stirring occasionally. Add ham and cook 2 to 3 minutes until heated through. Serves 6.
Blend together softened cream cheese, confectioners sugar and Cool Whip. Spread into 2 baked pie crusts. Mix together strawberries and glaze. Spread over first layer. Refrigerate at least 1 hour.
Boil chicken breasts in 4 to 6 cups of water for 30 minutes. Remove chicken; set aside to cool. Meanwhile, add vegies, tomato paste, tomatoes and spices. Bring to a boil. Reduce heat to simmer until vegies are tender. Add chicken taken off the bone and diced. Simmer 30 to 50 minutes.
Mix ingredients and pour in crust. Top with pie filling. Bake at 350° for 30 minutes. Top with 1/4 cup nuts and 1/2 teaspoon cinnamon. Refrigerate.
Melt butter. In food processor or blender, put small amounts of sour cream, cottage cheese and butter. Blend until smooth. Add cream cheese. Blend again. Add eggs, one at a time, while blending in rest of ingredients (lemon juice, cornstarch and sugar). Blend all together. Spray a spring-form pan with Pam or grease it. Pour batter into pan and bake on cookie sheet for 45 to 50 minutes at 350° until slightly brown on top. Let cool for 2 hours in oven. (If electric oven, door should be partially open.) Can serve plain or with fruit.
Mix sugar, vinegar, and oil together until sugar is dissolved. Mix all together. Let marinate 24 hours, drain and serve. This keeps well.
Mix together well margarine, peanut butter, eggs, sugars and syrup. Mix oatmeal and baking powder. Blend 2 mixes together.
Spray a baking pan with spray coating; set aside. Remove dough from package; do not unroll dough. Cut pizza dough roll crosswise into 12 slices. Unroll each slice into a rope. Cut each rope in half crosswise. Twist each rope. Then place on baking sheet.
Combine turkey or chicken and rice in a greased 2 1/2-quart casserole; set aside. Preheat oven to 350°. In large skillet, saute onion, celery and green pepper in 2 tablespoons butter for 8 minutes, stirring frequently, until tender and crisp. Stir in soup, wine, mushrooms, sage, salt, thyme, pepper and pimentos. Pour mushroom-vegetable mixture in casserole. Stir with a large spoon to combine. Bake 40 to 45 minutes, until bubbly. If you use brown rice, cook covered 1 cup raw brown rice in 3 cups boiling water with 1 teaspoon salt about 40 minutes, or until water is absorbed.
Combine the oil, sugar, water and vanilla in a skillet. Let it get hot, then add the popcorn and cover. Shake continuously until the corn has popped. Pour onto waxed paper, cool and serve.
Grease and flour a Bundt pan. In a medium bowl, stir the brown sugar, pecans, pudding, sugar and cinnamon. Dip rolls in butter, then roll in sugar mixture. Layer in prepared pan. Drizzle with butter and sugar mixture. Cover loosely; chill in refrigerator overnight. Bake at 350° for 30 minutes, or until done. Let stand 10 minutes. Put on serving plate.
Scald first 6 ingredients. Make sure it's free from lumps (put it through a sieve). Add whole, milk, vanilla and maple. Makes 1 1/2 gallons ice cream.
Mix all ingredients except cracker crumbs. Pour 1/2 milk over top. Top with crumbs. Cover with foil. Bake at 350° for 1 hour.
Grease and flour 9x13 inch baking dish. Mix first 3 ingredients and spread with a spatula in the bottom of baking dish. Mix the next 4 ingredients, beating well and pour on top of cake mixture. Spread evenly. Bake at 450 degrees for 30-40 minutes. Cool and cut into squares.
Spray a large nonstick frying pan with nonfat cooking spray. Saute onion and garlic in chicken broth. Add basil and other seasonings. Add chicken and saute about 7 minutes until chicken is cooked. Add zucchini and mushrooms. Saute until tender. Add the fettuccine and milk. Sprinkle the cheese on top and mix well. Yields 6 to 8 servings.
Put pineapple in blender. Add frozen fruit a little at a time and blend well. Pour into 8 serving dishes. Freeze 15 to 30 minutes. Taste before freezing and add sugar if needed.
Place soups in saucepan. Stir well. Blend in half and half. Bring to a boil, then reduce heat. Simmer for 20 to 30 minutes.
Mix jello and cottage cheese well. Add remaining ingredients. Mix well. Chill about 5 hours for best results. (Can be eaten right away.)
Beat butter until light and creamy. Gradually add the sugar, beating until smooth. Beat egg yolks together lightly and add to mixture. Combine milk, brandy and vanilla. Mix flour and salt together. Alternately add milk mix and flour mix to butter mix. Fold in fruits and nuts. Beat egg whites with cream of tartar until stiff, but not dry. Fold whites into batter gently, but thoroughly. Pour mixture into two buttered and floured six-cup molds. Bake at 275° for 2 1/2 hours or until they test done. Cool and unmold.
In a greased casserole place a layer of sliced raw potatoes, chopped celery, hamburger and kidney beans. Sprinkle top with bouillon cube, salt and pepper. Dilute 1 can tomato soup and pour over all. Cover and bake 1 1/2 hours at 350°.
Dissolve gelatin in boiling water. Let chill until slightly thick. Add rest of ingredients. Mix well. Chill well before serving.
Mix flour, sugar, salt and shortening together; add yeast and water. Mix until smooth. Put in nine 1 pound loaves; let rise about 1 hour. Roll out dough to form long loaves. Put in loaf pans; let set for 1 1/2 hours. Punch down; let rise again. Bake in preheated 400° oven about 20 to 25 minutes or until golden brown. Yield: 9 loaves.
Cook onion and green peppers slowly in Crisco until onions are soft. Add ground beef and saute until mixture falls apart. Add tomatoes, rice and seasonings. Arrange in large covered dish and bake at 375° for 45 minutes. May add carrots.
Combine ingredients well. Roll into balls and place on ungreased cookie sheet. Bake 15 minutes at 350°. Roll in powdered sugar while still warm.
Fry out whole, flat tortillas in a small amount of oil (the Mexicans use lard). Drain off oil or grease. Spread with refried beans, being careful not to break the tortilla toastada. Keep warm in a 250° oven. Mix lettuce and vegetables in a bowl large enough to have mixing or tossing room. Mix oil and escabeche. Pour over vegetables. Toss well and allow to drain. Pile about 1 cup of the marinated vegetable mixture on top of the bean tortilla. Around the side, place 2 small or 1 large shrimp, the latter cut in half lengthwise, in each quarter of the veggie pile. In between, place two lengthwise wedges of avocado, lightly salted or dipped in the draining from the veggie mix. Substitute the chicken or beef fajita pieces for the shrimp if you are using them. Top with a slice of tomato and a ripe olive held in place on top of the tomato slice with a toothpick. Sprinkle grated cheese over all. Garnish with jalapeno peppers cut lengthwise in quarters and seeded.
Combine Bisquick, sausage and cheese; mix into a soft dough. Roll into balls the size of walnuts. Bake at 350° until lightly browned, about 15 minutes.
Melt margarine. Cook onion in margarine. Add broccoli and cook until done. Add soup and stir. Add cheese and stir until melted. Mix with cooked rice and heat in oven until hot.
Mix water and mustard in a 1 1/2-quart casserole dish. Whisk in cheese from pouch. Add macaroni. Cover with a tight-fitting lid. Bake 30 minutes. Stir in sour cream.
Preheat oven to 400°. Crush into small pieces, enough pretzels to make 1 1/2 cups. Melt margarine and mix with pretzels. Spread in a 9 x 13-inch pan. Bake 10 minutes. Cool.
Cream 3 tablespoons sugar, margarine and pretzels and press into 9 x 13-inch pan. Bake 10 minutes at 350°.
Melt margarine in 3 quart saucepan. Add sugar and salt. Stir. Blend in syrup. Add milk and stir. Heat mixture to 245° for about 10 to 12 minutes. Stir in vanilla. Pour into well buttered bowl. Cool.
Combine 4 cups water and next 16 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 45 minutes. Add remaining 2 cups water and vinegar; bring to a boil. Stir in macaroni and cook an additional 8 minutes; discard bay leaf. Ladle into soup bowls; top with cheese. Yield: 17 cups.
Mix in order listed all ingredients except cheese. Bake in greased casserole, covered, at 350° for 35 to 40 minutes. Remove from oven; add cheese and return to oven until cheese melts.
Mix apples, caramels, flour and seasonings in a bowl. Fold in Marshmallow Creme. Microwave, then spoon in tart shells. Sprinkle with nuts. Refrigerate.
Sprinkle cabbage with salt and let stand for 1 hour. Combine sugar, water and vinegar and boil for 5 to 10 minutes and cool. Add celery seed, celery and peppers to cabbage; mix well with sugar mixture. Chill.
Mix dry ingredients. Cut in butter with a pastry blender until like coarse meal. Spread over bottom and half up sides of a 9 x 13-inch baking pan. Arrange peach halves over crust and sprinkle with 1 cup sugar, mixed with 1 teaspoon cinnamon. Bake at 400° for 15 minutes; then pour a mixture of 1 1/2 cups milk and 2 eggs that have been blended together in a blender. Bake for 30 minutes longer or until custard is done.
Drain peaches and reserve juice. Chill. Blend jello, sugar, cinnamon and cloves together very well, then add 1 cup boiling water, 2 tablespoons vinegar and reserved juice. Refrigerate, stirring occasionally, to keep spices off bottom. After mixture starts to thicken, add peaches. Chill until firm.
Grease angel food pan. Place rolls in pan. Mix butterscotch pudding and cinnamon in bowl. Sprinkle over rolls. Pour melted margarine over rolls. Let sit out overnight. Bake at 325° for 5 to 10 minutes. Remove from pan. Drizzle with icing.
In a large mixing bowl, beat the butter and sugar together until creamy; beat in the eggs, one at a time, beating well after each addition. Stir together the flour, baking powder, soda, cinnamon and cloves; add to creamed mixture and stir until well blended. Mix in cranberry sauce, nuts and raisins. Spoon batter into 2 greased and flour-dusted 9 x 5-inch loaf pans. Bake in a 350° oven for 1 hour or until a wooden pick inserted in the center comes out clean. Cool bread in pans 10 minutes, then turn out on a wire rack to cool completely. Makes 2 loaves.
Cook in microwave on High for 8 minutes in 8-inch square pan, stirring frequently.
Cream sugar and butter. Sift and re-sift flour before measuring. Mix flour, baking powder and milk into sugar and butter mixture. Fold in egg whites. Pour into greased and floured cake pans. Bake at 350° until done.
Cream cheese; add milk, then pudding. Pour this mixture over cake. Cool for 20 minutes. Top with Cool Whip and drizzle with chocolate syrup.
Cover bottom of jelly roll pan with rolls, pinching together at perforations. Bake at 350° for 7 to 8 minutes. Cool. Mix cream cheese, Miracle Whip and dressing together. Spread over this.
Boil egg noodles until tender and set aside, keeping warm. Finely chop bell pepper and onion. Fry ground beef, onion, bell pepper and seasoned salt. Drain excess fat. Add soup and liquid to ground beef mixture. Let cook through for about twenty minutes, or until bubbly. Serve over noodles.
Combine 1/2 cup sugar, flour and salt in top of double boiler; stir in milk. Cook over boiling water, stirring constantly, until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks. Gradually stir in hot mixture. Return to double boiler. Cook 5 minutes, stirring constantly. Remove from heat. Add vanilla. Line bottom of a 1 1/2-quart casserole with vanilla wafers. Top with a layer of sliced bananas. Pour a portion of custard over the bananas. Continue to layer wafers, bananas and custard, ending with remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole. Bake in preheated hot oven.
Brown hamburg and onion; add sauce and mushrooms. Simmer. Add to shells. Layer shells, then pepperoni and Mozzarella. Top with Parmesan cheese and sauce. Bake at 350° for 1 hour.
Melt butter. Add sugars and spices. Stir in ice cream. Cool to room temperature. Pour into plastic container with lid and freeze. Mixture will keep in freezer for months!
Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put in shallow pan. Combine the rest of tomato sauce and all other ingredients. Pour over loaf. Bake at 350° for 1 hour and 15 minutes, basting occasionally.
Mix and beat all ingredients well. Bake in greased pan or muffin tin (makes 12) for 12 minutes or until brown at 475°.
In blender or food processor, combine beets, broth, onion, lemon, dill weed and salt to taste. Process until all ingredients are pureed. Pour into refrigerator container and stir in sour cream or yogurt. Refrigerate several hours or overnight to blend flavors. Serve cold. Garnish with fresh dill, parsley and/or thin cucumber slices. Makes 4 servings.
Line large pizza pan with a double recipe of pie dough. A jelly roll pan can also be used. Bake crust until light brown at 425°.
Boil potatoes until tender. Peel and run them through a potato ricer into a bowl. Add remaining ingredients except the marshmallows and whip with a mixer until light. Place in a baking dish and top with the marshmallows. Bake at 375° for 10 minutes or until the marshmallows brown and the dish is hot.
Beat cream cheese, 1 tablespoon milk and sugar until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer.
Set oven to 350°. Butter and flour a 9-inch pan. Mix the first 3 ingredients. Sift together the flour, baking soda, salt, cinnamon and cloves. Add applesauce mixture to dry ingredients. Add the raisins and nuts. Blend well and spoon into pan. Bake about 40 minutes.
Drain fruit. Dissolve gelatin in boiling water. Add lemonade concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit.
Melt butter in saucepan. Add onion. Saute until onion is soft. Set aside.
Cook beans to directions. Reserve liquid and set aside. Saute celery, onion and mushrooms in butter; add flour and seasonings. Stir until mixed in well, add cream and simmer. Fold in beans (if too dry, some of reserved liquid may be added). Serve.
Salt and pepper and butter chops lightly. Bake 1/2 hour at 350°. Slice onions and potatoes on top of chops. Add mushroom soup. Cover and cook for 1 hour.
Cook the chicken in a lot of water until done. Put 4 1/2 cups of the broth in a large pan and bring to a boil. Add bouillon cubes and onion. Add salt, pepper and garlic salt to taste. Add the rice and cook 30 minutes on simmer. Debone and cut up chicken. Add chicken to rice when rice is done. Mix well. Makes 6 to 8 servings.
Cream butter and sugar; add extract, cornstarch and flour. Form into nickel-size balls. Bake at 350° for 20 minutes or until firm. Frost with icing made with 10x sugar and lemon juice.
Preheat oven at 350°. Grease and flour 2 loaf pans. Mix together all ingredients and bake for 1 hour. When done, butter top and sprinkle with cinnamon sugar.
Cut peppers in half; seed. Scald in hot water 4 or 5 minutes; drain. Brown beef and onion in skillet. Add the rice, tomatoes, eggs and sour cream. Season to taste with salt and black pepper. Stuff pepper halves and sprinkle with cheese. Bake at 350° for 30 minutes or until pepper is tender.
Mix well and make into a roll. Let stand in icebox overnight. Slice 1/4-inch thick. Bake at 350° for 10 minutes.
Preheat oven to 375°. Coat twelve 2 3/4-inch muffin tin cups with vegetable cooking spray; set aside. In a small bowl, combine buttermilk, prune juice, bran, rolled oats and baking soda; set aside. In the container of food processor, combine the prunes and water. Pulse on and off until prunes are finely chopped. Combine prune puree and sugar in a mixer bowl; beat in egg whites and molasses. Stir in buttermilk mixture, flour, apple and salt; blend thoroughly. Spoon batter into prepared muffin tin cups, dividing equally. Sprinkle tops lightly with additional rolled oats. Bake for 20 minutes. Makes 12 muffins.
Preheat oven to 325°. Grease and flour pans. Beat eggs; add oil, sugar, grated zucchini and vanilla. Cream well. Sift 3 cups flour; add soda, baking powder, salt and cinnamon. Add sifted ingredients to creamed mixture and mix thoroughly. Add nuts and bake until done.
Choose smooth, even sized tomatoes that have acquired the whitish color which appears just before ripening or use fresh cucumbers; wash. Remove stem end and blossom scar neatly, then cut into quarter-inch crosswise slices. Put into enamelware or glass bowl. Sprinkle with salt and add water. Cover and let stand 24 hours. Turn into a colander and let drain 10 to 15 minutes. Now, put into a preserving kettle; add onions, peeled and sliced thinly, then vinegar, sugar and spices. Heat to boiling; simmer 3 or 4 minutes. Pack into hot, sterilized jars. Seal. Makes 3 pints.
Drain squash after cooking. Add sugar, mayonnaise, egg and onion. Pat in dish about 10 x 6-inches. Top with grated cheese and cracker crumbs. Finally top with 1/2 stick oleo, melted. Bake in 350° oven for about 30 minutes.
Beat cream cheese until smooth. Add sugar and vanilla; mix. Fold in Cool Whip. Line the crusts with banana slices. Pour the mixture over the bananas. Slice another layer of bananas on top. Spoon the blueberry pie filling on top of bananas, using 1/2 can each pie. Chill well and serve.
Unfold and lay out 1 pie crust on a cookie sheet. In a large bowl, combine stew meat, onions, potatoes and sage (sprinkle with salt and pepper to taste). Potatoes should appear green with sage. If not, gradually add 1 teaspoon more at a time until they do. Pile mixture high onto center or pie crust. Lay second pie crust over mixture. Seal the 2 crusts together by folding bottom crust over top and press down. Make a few small slits in top crust. Cook in 350° oven until juice runs freely from bottom of crust (about 1 hour) and crust is dark golden.
Place chicken breasts in 8 x 12-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1/2 can onions around and under chicken. Combine bouillon and Italian seasoning, pour over chicken and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions and bake 2 or 3 minutes longer. Let stand 5 minutes before serving. This is good with soy sauce.
Mix all ingredients together. Bake at 275° for 4 hours. Very good.
Combine milk, flour, oil and salt. Beat with an electric beater set on high speed for 1 minute. Add eggs one at a time, beat 20 seconds after adding each egg. Grease 8 muffin tins or custard cups. Fill cups 2/3 full. Set in a cold oven. Turn heat to 425°. Bake 35 minutes or until puffed and golden brown. Remove from oven; let stand a few minutes, then remove from pan.
In a 1 1/2-quart casserole, stir together sugar and syrup; microwave at High 3 minutes. Stir in peanuts; microwave at High 4 minutes until light brown. Add butter and vanilla to syrup, blending well. Microwave at High 1 1/2 minutes more. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool. Break into small pieces.
Grease and flour a 13 x 9-inch pan. By hand, mix ingredients together (except frosting). Pour into pan. Bake at 350° for 30 minutes. Cool and frost.
Cook broccoli in salted, boiling water until tender; drain. Arrange in greased 11 1/2 x 7 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheeses. Combine bread crumbs and melted butter. Sprinkle over top of cheese. Bake at 350° for 25 to 30 minutes until bubbly and golden brown.
Roll chicken in mixture of flour and chili powder. Brown chicken in hot fat. Reduce heat; add other ingredients. Cover; simmer until done, about 40 minutes.
In heavy saucepan, melt chocolate, stirring in Eagle Brand milk as it starts to melt. Remove from heat and stir in remaining ingredients. Pour into long, buttered baking dish. Chill 3 hours. Cut into squares.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chips and nuts. Spread into greased pan. Bake at 375° for 20 minutes.
Heat oven to 350°. Mix first 3 ingredients and pour into 2 1/2-quart shallow baking dish or 9-inch pie plate.
Melt Philly and chili over medium heat until blended. Serve hot with tortilla chips and salsa. Now is that easy or what?
In a 13x9-inch baking dish, break angel food cake into chunks and cover bottom of dish. Make vanilla pudding according to package directions. When slightly thickened, pour over angel food cake. Next layer cherry pie filling over pudding, then top with cool whip. Refrigerate.
Sift together dry ingredients. Combine eggs, milk, orange juice and margarine. Stir into dry ingredients. Bake 4 large pancakes on hot griddle, one at a time, using 2/3 cup batter for each. Stack pancakes, spreading cottage cheese between each. To serve, cut into wedges and spoon Orange Sauce over top.
Mix and chill. Serve on crackers such as Ritz, etc. Can be made into ball and rolled in additional chopped nuts.
Mix all ingredients together and toast in shallow baking pan tray for 1 hour at 325°, stirring mixture thoroughly every 15 minutes.
Cook the rice in lightly salted water according to package directions. Cool slightly. Mix with the next 8 ingredients for filling.
Break eggs over apples and stir well with the oil. Add dry ingredients and mix well. Add raisins and nuts. Mixture will be thick. Pour into 9 x 13-inch greased pan. Bake at 325° for 40 to 50 minutes. Top with Cream Cheese Frosting.
Cream margarine; add sugar. Beat in 1 egg at a time. Stir in by hand, remaining ingredients. Bake in a greased tube pan for 60 minutes at 350°. Let cool for 2 hours before removing from pan.
Preheat oven to 350°. Cut butter into flour and sugar. Add vinegar and egg, mixing lightly to form dough. Roll out and line a deep pie plate. Flute edges. Spread fruit over the bottom. Beat egg yolks, sugar, flour, sour cream, milk, vanilla and salt together. Beat egg whites until stiff and fold into the egg mixture. Pour over the fruit. Bake 45 minutes; turn off oven and leave pie an additional 10 minutes. Open oven door and leave in the oven a few minutes longer.