HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken in olive oil. Add remaining ingredients. Cover and simmer 1 hour. Serve over rice.
Brown flour in hot shortening in a Dutch oven, stirring until smooth. Combine all ingredients and let simmer. Serve over cooked rice.
Heat oven to 425°. Prepare pie crust. Beat eggs slightly, then beat in remaining ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes longer or until knife inserted in center comes out clean. If using fresh pumpkin, it is juicier than canned pumpkin, so reduce milk to approximately 1 cup.
Cream butter and sugar; add egg. Combine soda and flavoring to milk. Add this to butter, sugar and egg mixture. Add enough flour to make a stiff dough. Roll as thin as possible. Cut cookies with round cookie cutter. Bake at 350° to 375° until lightly browned.
Fry beef and onion until done. Add all other ingredients except catsup and mustard; bring to a boil. Remove from heat and add the rest.
Remove skin and bone from chicken. Cut in 1/2-inch cubes. Melt butter in a 4-quart saucepan and stir in chicken pieces. Cook until tender, turning occasionally. Add 1 cup water, flavor package from rice, bouillon cubes, parsley and onion. Bring to a boil and stir until bouillon is melted. Add rice, mushrooms, remaining water and milk. Reduce heat to low and simmer, covered, for 30 minutes. Gently fluff rice. Remove from heat. Blend in sour cream and garnish with chopped parsley. Serves 8.
In Dutch oven, heat 2 tablespoons oil to medium heat. Add tortilla strips; cook 3 to 4 minutes or until crisp. Remove with a slotted spoon; drain on paper towels.
Mix eggs, oil, sugar, zucchini and vanilla in bowl. Then add flour, soda, salt, baking powder and cinnamon. Blend well. Add nuts and raisins. Bake at 325° for 1 hour.
Cream the cream cheese; add Marshmallow Creme. When well blended, add Cool Whip. Serve with chunks of mixed fresh fruit.
Put drained yams in buttered casserole. Mix rest of ingredients together and place on top. Bake at 350° for 30 minutes.
In a large bowl combine the gelatins; add boiling water. Stir until all gelatin has dissolved. Pour into a shallow pan. Chill to firm. Cut into squares or using cookie cutters cut out into different shapes. This is great for picnics and parties because it can be left out for a long time and will not melt like regular jello.
Combine 1/4 cup gravy with beef and next 5 ingredients. Shape into 8 x 4-inch loaf in baking pan. Bake at 350° for 1 hour. Let stand 5 minutes. Meanwhile, heat remaining gravy. Serve over meat loaf. Makes 6 servings.
Heat oven to 350°. In a 4 quart bowl combine flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and walnuts. Mix well. Add oil, milk, vanilla and eggs. Stir till moistened. Fill cups 3/4 full. Bake at 350° for 20-25 minutes.
Blend love and kindness. Alternately add, in small portions, appreciation and pleasant companionship sifted with deserving praise. Flavor with carefully chosen advice. Lightly fold in cheerfulness and sorrow. Pour with tender care into clean hearts. Let bake until well matured; turn out on the surface of society. Humbly ask God's blessings and it will serve all mankind.
Sprinkle chops with garlic salt and pepper; let stand 1 hour, then brown chops. In baking dish, layer potatoes and onions. Salt to taste. Place browned chops on top. Mix soup and milk. Pour over chops and bake at 350° for 45 minutes.
Brown ground beef. Cook with chopped onion, garlic salt and salt and pepper to taste. Heat mushroom soup, chicken soup, Ro-Tel and taco sauce in pan. Mix soup mixture with meat. Place layer of Fritos in casserole dish. Alternate layer of meat mixture, grated cheese and Fritos. Bake, uncovered, at 350° for 20 to 25 minutes, uncovered.
Combine all ingredients. Mix well. Bake in loaf pan for 30 minutes at 350°. Can also be baked in muffin tins (12) at 400° for 30 to 35 minutes. Be sure and grease pan or tins.
In top of double boiler over hot (not boiling) water, melt butterscotch morsels. Stir in salad oil. In a large bowl, mix chow mein noodles and peanuts. Pour on butterscotch and mix thoroughly with a fork. Drop mixture by teaspoonfuls on waxed paper on greased cookie sheet.
Dissolve gelatin and sugar in boiling water. Add rest of ingredients and chill until set.
Blend all together very well. Needs to be refrigerated, but tastes better at room temperature. Can be used on bread, crackers or carrot sticks.
In a large skillet or Dutch oven, saute onion, garlic and parsley in melted butter until onion is almost tender; add clams, clam broth, salt, basil and pepper. Boil one minute. Cook pasta and serve with clam sauce.
Mix in large bowl, hamburg, onions, bread crumbs and cheese and knead by hand to semi-dry mix. Add egg. Add Ragu sauce. Place in large loaf tin. Cover with Ragu sauce and grated cheese (lightly). Cook at 325° for 1 1/4 hours.
Mix first 3 ingredients together. Pour into greased and floured pan. Put in oven at 350° for 20 to 25 minutes.
Wash pears. Pare and core from blossom end but leave steam intact. Brush with lemon juice. Combine wine and sugar in large saucepan. Bring to boiling, stirring. Bring until sugar dissolves. Lower heat; add pears. Cover. Simmer 10 minutes or until tender but still firm. Let pears cool in syrup. Refrigerate several hours or overnight. Drain pears.
Blend 2/3 of sauce with cream cheese. Pat down in pie pan. Top with remaining fudge sauce and nuts. Cut apples in wedges for dipping.
Simmer all ingredients (except orange juice) for 20 minutes in a large Dutch oven. Add orange juice. Strain and discard spices. Serve hot in punch cups or mugs. Makes 4 quarts or 32 (4-ounce) servings.
Add the first 5 items; simmer until potatoes are tender. Add beans; simmer until soup and beans are hot. Good cooked all day in a slow cooker.
Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour. Grill steaks, turning once, over medium-hot coals 14 to 18 minutes for rare; 18 to 22 minutes for medium; 24 to 28 minutes for well done. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley, if desired. Yields 8 servings.
Combine first 3 ingredients. Shape ground beef into 4 patties. Brush both sides of patties with soy sauce mixture. Grill to desired doneness. Top each burger with Cheddar cheese. Cook until cheese is melted. Serve on buns and top as desired. Recipe may be doubled or tripled.
First cover bottom of pan with tomato sauce completely. Then add ground meat and cheese. Cover with lasagna noodles (about 4). To start the second layer cover the noodles with tomato sauce, meat and cheese. Repeat this process until you have run out of meat, cheese and noodles. All seasonings and vegetables are to be cooked with meat. Your top layer should be covered with meat, cheese and plenty of sauce so the noodles won't get hard. Cover and bake at 450° for 45 minutes or until cheese is melted thoroughly. Feeds 6 to 8 people.
Peel carrots; cut in fourths lengthwise. Place in heavy skillet and add remaining ingredients. Cover and cook over low heat, turning often, until tender and glazed.
Cook 2 chickens; cool. Cut up. Cook spaghetti in chicken broth, leaving broth even with spaghetti. Mix ingredients together except Parmesan cheese and add to spaghetti. Mix thoroughly. Pour into a 9 x 13-inch greased baking dish and top with desired amount of Parmesan cheese. Bake for 30 minutes or until casserole is bubbly.
Place minute steaks in glass baking dish. Mix together soup, water and flour. Pour over meat. Preheat oven to 350° and bake for 40 minutes.
Peel, boil and then drain potatoes. Mash with Carnation milk, margarine, salt and pepper. Put in a large baking dish. Brown hamburger and onion and drain. Add ketchup, salt and pepper. Put hamburger in "well" you have made in middle of mashed potatoes. Bake in preheated 350° oven for 30 minutes.
Mix all ingredients together until smoothly mixed. In a 9 x 13-inch cake pan, melt 1/2 cup margarine. When melted, pour in the egg mixture. Bake in oven at 450° for 35 minutes. Serve with syrup, cinnamon sugar or powdered sugar.
Bring sugar, butter and milk to boil in a heavy saucepan. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes. Remove from heat and stir in peanut butter and chips. Stir until bits melt and mixture is smooth. Add marshmallow cream and vanilla. Beat until smooth and blended. Pour into 9 x 13-inch buttered pan. Let set until firm, then cut in squares.
Line oven dish with potatoes. Spread cheese and bacon on potatoes. Dot butter evenly over. Pour milk, salt and pepper. Repeat layers until potatoes are used. End with bacon-cheese layer. Salt and pepper to taste. Bake at 350° for about 45 minutes or until tender.
In oblong casserole dish spread cornbread. Mix melted margarine and chicken broth. Pour over cornbread. Mix chicken, chopped celery and onions. Mix with mayonnaise (enough mayonnaise to make like chicken salad) and spread over dressing. Beat eggs and 1 1/2 cups milk. Pour over chicken mixture. Poke holes so milk and egg mixture will penetrate to dressing layer, too. Refrigerate overnight.
Partially freeze steak, then slice across grain into 2 x 1/4-inch strips. Dredge steak in flour. Melt butter in a large skillet. Add meat and onion; cook until meat is browned. Stir in consomme, soup, mushrooms, salt and pepper. Reduce heat to low; cover and simmer for 30 to 45 minutes, or until meat is tender. Stir in sour cream; cook just until thoroughly heated. Serve over noodles. Yields 8 servings.
With mixer, blend cream cheese, confectioners sugar and butter. In another large mixing bowl, blend milk, pudding and Cool Whip. Blend the two mixtures together. Crush the bag of Oreos. In desired serving dish, layer cookies and pudding mixture.
Melt butter. Mix butter, sugar and syrup together. Beat eggs separate. Add eggs to sugar mixture. Stir, then add coconut. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes.
Mix dry ingredients. Add buttermilk, oil and eggs. Bake in well-greased pans in moderate oven (350° to 375°). Makes 2 pans.
In a large pot, melt butter. Add onions and simmer until onions are soft. Add shredded cabbage. Salt and pepper to taste. Simmer, covered, stirring occasionally about 45 minutes or until cabbage is very tender. Add brown sugar. Mix thoroughly. Add prepared noodles. (Depending on your taste as little or as much noodles can be added to cooked cabbage.)
Clean mushrooms; break out stems (set aside). Place caps on cookie sheet. In large bowl, place stick of butter and melt in microwave for approximately 1 minute. Add finely chopped mushroom stems, fresh peppers, onion and black pepper; mix. Microwave on High for 5 minutes. Remove; add crushed Ritz cracker crumbs. Mix well and stuff caps. Bake at 350° for 20 to 25 minutes. Enjoy.
Brown meat with onion, place in bottom of casserole dish. Place cooked potatoes on top of meat. Place cheese on top of potatoes. Pour mushroom soup over mixture. Separate biscuits and place biscuits on top. Cook until biscuits are brown and casserole is hot and bubbly. (Amount of each ingredient depends on number of servings needed.)
In an iron skillet over medium-low heat, cook all the ingredients 15 minutes, stirring constantly. Pour in a greased pan.
Let cream cheese stand for about 10 minutes; cream the butter, cream cheese and vanilla until smooth. Add your sugar, a little at a time, and mix until smooth. If sugar is lumpy, you may want to sift before adding to creamed mixture.
Butter an 8x8x2 pan or a 10 3/4x7x1 1/2 pan. In a medium saucepan, stir together sugar, milk and salt. Boil until it forms a soft ball when tested in cold water. Remove from heat; add vanilla and peanut butter. Beat and pour into buttered pan.
Heat olive oil in deep 12-inch skillet and saute garlic until tender, but do not burn. Cut tomatoes into small chunks and add to skillet. Add basil, oregano, parsley, salt and pepper and bring to a low boil for 3 minutes. Add wine and cook on moderate heat for 15 minutes. Remove from heat and let stand for 15 minutes. Serve over 1 pound of pasta.
Mix all together, then baste turkey. Set 2 days in refrigerator. Deep fry in peanut oil 3 1/2 minutes/lb. at 375°.
In a saucepan, bring rhubarb and water to a boil. Remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken. Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm. Top with remaining whipped topping and whole strawberries. Yield: 6 to 8 servings.
Set oven to 375°. Beat eggs slightly in 2-quart bowl. Stir in sugar, corn syrup, melted butter and pecans. Pour into unbaked shell. Bake near center of oven 35 to 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken, but will become firm when cool.
Sift flour and baking powder into bowl. Cut in butter, cheese and red pepper as for pie crust using a pastry blender or 2 knives. Add water and mix well. Fill cookie press, using star plate. Form straw on ungreased cookie sheet. Bake for approximately 8 to 10 minutes in a preheated 375° oven. Remove from cookie sheet immediately to cooling rack.
Chop fine the onions, pepper and garlic. In saucepan, saute veggies in small amount of oil; add sausage. Cook, mashing finely to separate. Cook until done, drain off grease good and add Pizza Quick. Mix well and cook 10 minutes. Set aside. Take rolls from package and slice into 4 or 5 slices each. Place on cookie tin and put about 1/2 teaspoon pizza mixture on each slice. Smooth to edge of bread. Sprinkle with grated cheese. After cookie tin is filled with pizzas, place in hot oven at 400° or broiler to melt cheese. Remove from oven and serve hot or cold.
Combine the shortening, salt, water, raisins and sugar. Add the nutmeg, cinnamon, cloves and allspice. Boil mixture for 5 minutes; cool. Add together, then mix with the raisin mixture, the vinegar and baking soda. Add the flour. Bake for about 1 hour.
Cook raisins and water together for 5 minutes, drain and cool. While raisins are cooling mix remaining ingredients together, add cooled raisins. Drop by spoonfuls on greased cookie sheet at 325 degrees for 10 minutes or until light brown. Makes 4 dozen.
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir melted chocolate into 1 cup of the batter.
Brown meat and add seasonings; set aside. In separate pan, cook onion in small amount of margarine (or spray). Add tomatoes, soups, milk and chilies to onion. Line a greased 9 x 13-inch casserole pan with tortilla pieces (enough to cover bottom), then add a layer of soup mixture, a layer of cheese and a layer of meat. Add another layer of tortillas and continue layering ingredients until all are used. Bake at 350° for 30 minutes.
Mix catsup, sugar, vinegar and onions. Pour over ham. Bake 1 hour in oven, until hot. Could be heated on top of stove also. Serve on buns.
Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture. Core tomatoes and cut into 1-inch cubes. Put all the ingredients into a salad bowl. Toss well and serve. Makes 4 servings.
Cook broccoli in salted water until tender. Drain. Arrange stalks in greased 11 1/2 x 7 1/2 x 11 1/2 baking dish. Place chicken on top. Combine soup, mayonnaise and lemon juice; add curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
First Layer: Mix the flour, oleo, sugar and nuts. Press into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
*Kasseri cheese may be purchased at R. Hirts Eastern Market in Detroit. Or ask your butcher to order it.
Peel potatoes if the skin is tough; otherwise, just scrub and rinse. Cut potatoes into thin slices, but not all the way through. Use a handle to prevent cutting through the potatoes. Put potatoes in baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake for another 10 to 15 minutes until lightly browned and cheeses are melted.
Brown pork chops in oil. Combine catsup, water, honey and steak seasoning. Pour over chops. Bring to a boil. Reduce heat and simmer 20 minutes, turning chops once. This sauce is also good for outdoor cooking. Makes 4 servings.
For extra spicy, increase poultry seasoning to 1/2 teaspoon and black pepper to 2 teaspoons.
Cut butter into flour until resembles coarse meal. Stir 1/2 cup nuts into flour mixture. Press pecan mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. Combine cream cheese and powdered sugar; beat until fluffy. Fold 1 cup whipped topping into cream cheese mixture. Spread over crust. Chill. Combine pudding mix and milk at low speed. Spread over cream cheese. Spread remaining whipped topping on pudding. Sprinkle with pecans or walnuts. Yields 15 servings.
Mix first 6 ingredients together well. Shape into balls, placing 1 cube of Mozzarella cheese in the center of each. Coat meatballs with flour. Brown in frying pan. Spoon off grease. Add pizza sauce. Reduce heat to a simmer and simmer for 10 minutes. Serve over rice.
Cool cooked spaghetti by running cold water over it. Add all remaining ingredients and mix. Serve chilled.
Bake pie shell according to directions. Place bananas in bottom of crust. Mix Dream Whip and cream cheese until smooth. Pour over bananas. Let chill until firm, then pour pie filling on top. Keep chilled.
Mix cheese, sugars and peanuts well to form dip. Slice apples thin and arrange around the dip.
Combine first 3 ingredients in a bowl. Put chicken in a casserole dish. Pour mixture over chicken. Bake at 350° for 1 hour, uncovered.
Mix all ingredients together. Add to a casserole dish; bake at 250° for 1 hour. Spoon onto bread, buns or favorite crackers.
Heat oven to 350°. Layer chili, corn and cheese. Put crushed chips on top.
Bring 6 cups water and sugar to a boil in saucepan. Boil for 5 minutes, cool completely. Add frozen orange juice, 4 1/2 cups water, and pineapple juice to sugar mixture. Puree bananas in blender. Add lemon juice. Add to juice mixture. Pour into 3 large plastic zip-loc bags and freeze at least 12 hours or up to 3 weeks. Thaw 4 to 6 hours before serving. Add one bottle ginger ale to each bag of punch.
Mix Cool Whip and milk together. Fold in lemon juice. Drain oranges; cut oranges in small pieces and fold into mixture. Pour into pie shell.
Cook lasagne noodles according to package directions. Mash the potatoes. Add cheese to the potatoes and beat with mixer. Saute onion in margarine until soft. Add 1/3 of the onion and margarine to the potato mixture and salt to taste. Generously butter a 13 x 9 x 2-inch baking dish. Place a layer of lasagne noodles in dish, then a layer of potato mixture. Repeat, ending with noodles. Pour butter and onion over all. Cover with foil and bake at 350° until heated through.
Saute first three ingredients. Add remaining ingredients and simmer 1 hour. Serves 6.
Brown onion and hamburger together. Add other ingredients and stir. Pour into casserole dish. Bake for 30 minutes at 425°.
Remove all fat from roast and put roast in slow cooker. Combine all remaining ingredients except bread and pour over roast. Add water to almost cover roast. Cover and cook on low for 10 to 12 hours or until tender. Remove meat from broth; reserve broth. Shred meat with a fork. Cut rolls in halves, spread with butter and grill until brown. Place meat on rolls; dip in reserved broth while eating.
Prepare gravy according to package directions; stir in horseradish and mushrooms. Set aside. Heat a heavy, nonstick skillet over medium-high heat until hot. Add steaks and cook 1 minute on each side. Steaks will be rare. Place in a lightly greased 1 quart baking dish. Sprinkle with salt and pepper. Pour gravy over steaks; bake at 350° uncovered, for 15 minutes or until desired degree of doneness. Garnish, if desired.
Heat Poptart(s) in toaster. Put pudding in a bowl. Put the Poptart(s) in the bowl. Mash together. Eat!!!
Cream butter, peanut butter and sugar. Add eggs and cream for 5 minutes. Add vanilla. Mix dry ingredients together. Add buttermilk alternating with dry ingredients. Bake in 9 x 13-inch pan at 325° for 30 to 35 minutes.
Cut crust off 3 slices of bread. Spread cheese between each slice and top. Cut in quarters. Spread on side of each. Put toothpicks in each one and put on cookie sheet and freeze. When frozen, put in plastic bag and keep until needed. Cook frozen for 20 minutes at 350°.
Cook potatoes until nearly done; cool. Peel and slice in half the long way. Place in baking dish. Cook syrup from water, butter, brown sugar and salt; pour over potatoes. Bake at 325° for 30 minutes.
Cook broccoli as directed on package; drain. Add 1/2 stick margarine and the cheese. Melt 1/2 stick margarine and add to crushed crackers. Put broccoli in casserole dish and top with crackers. Bake 30 minutes at 325°.
Mix flour and 1/2 cup sugar until smooth and there are no lumps in flour. Add milk, margarine and egg yolks; cook over medium heat until it begins to thicken. Add chocolate syrup and 1 teaspoon vanilla. Pour in baked pie shell. Beat the 3 egg whites with 1/2 cup sugar until stiff peaks form. Put on top of filling and bake at 300° until golden brown.
Mix together and press in a 9 x 13-inch pan. Bake 20 minutes at 350°.
Melt cheese in crock-pot on low heat. While cheese is melting, brown meat and drain. When cheese is melted, add picante sauce and meat to crock-pot. Cook on low heat for about 30 minutes. Mixture can be kept warm in crock-pot for as long as needed. Serve with tortilla chips.
Mix potatoes, soup, salt, pepper and onion. Pour in greased baking dish. Bake at 350° until potatoes are tender. Add grated cheese and bake until cheese is melted.
Preheat oven to 375°. Grease cookie sheet. Combine flour, soda and salt and set aside. Beat butter and shortening with electric mixer for 30 seconds. Add sugars and beat until fluffy. Add milk, egg and vanilla and beat well. Add dry ingredients to mixture and beat well. Add oats, raisins and nuts and mix well. Drop teaspoonful 2 inches apart onto greased cookie sheet. Bake for 8 to 10 minutes. Remove; cool on a wire rack. Makes 30 to 36.
Wash and cut center out of mushrooms. Fry bacon crisp and crumble into cream cheese. Fill mushrooms with cream cheese and bacon mixture. Bake 15 to 20 minutes at 425° or until mushrooms are slightly brown and bubbly.
Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-inch square baking dish. Top with cheese slices and bacon. In a skillet, fry eggs over medium heat until completely set. Place over bacon. Top with tomato slices; set aside.
Blend shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients together. Add to the sugar and egg mixture. Mix well. Stir in 1/2 cup M&M's (reserve remaining candies for decorating). Drop from teaspoon onto greased cookie sheet and decorate tops of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes. Makes 6 dozen 2 1/2-inch cookies.
Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream, mixing well. Combine next 5 ingredients and add to batter; mix well. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
Put beans in large bowl. Brown in skillet the hamburger seasoned with salt, pepper, garlic and chopped peppers and chopped onions; drain grease off. Add to beans. Pour in tomato soup and mustard. Stir and put in big baking dish. You can use whatever amount of beans you need. Bake at 350° until desired doneness.
Add broccoli, onion, raisins and bacon to a bowl. Mix mayo, sugar, vinegar and lemon juice. Pour over mixture in bowl.
Brown meat and onion; drain. Add tomato sauce and remaining ingredients, except noodles and cheeses. Simmer 15 minutes. Cook noodles until tender. Layer 3 noodles and half of the hamburger mixture. Sprinkle with half of each cheese. Repeat. Bake at 350° for 30 to 40 minutes.