HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Use 9 x 11-inch glass baking dish. Put one layer of beans, then sour cream, taco sauce (salsa) and cheese. Bake at 350° for 30 minutes.
Combine first 5 ingredients in a large bowl; stir well. Shape into 1-inch balls. Let stand for 10 minutes. Sprinkle additional powdered sugar over the balls. Yields 4 dozen.
Dissolve pistachio pudding mix over pineapple. Mix well. Add other ingredients and serve on lettuce leaf. Freezes good.
Mix cream, sugar and beaten eggs together. Melt butter or margarine; cool a little and beat into egg mixture. Pour into the unbaked pie shell. Bake in 425° oven for 10 minutes, then reduce oven temperature to 350° and bake 30 additional minutes or until pie filling is brown on top and shakes like jelly in the center.
Brown chicken in butter. Add salt and pepper. Mix together brown sugar, cornstarch, ginger, orange marmalade, orange juice and lemon. Add to chicken in frying pan. Cover and simmer, stirring occasionally, for 25 to 35 minutes, until tender. Add 1 thinly sliced orange. Simmer an additional 10 minutes. Serve hot.
Heat oven to 325°. Grease a 13 x 9-inch baking dish. In medium bowl, combine onion, chicken broth, cream, bay leaf, salt, pepper and nutmeg. Wash potatoes, cut into 1/4-inch slices and arrange in overlapping pattern in baking dish. Gently pour broth mixture over potatoes. Cover tightly with aluminum foil. Bake 45 minutes. Remove cover and baste potatoes with juices in pan. Bake, uncovered, 45 minutes longer.
Put white chocolate in a large bowl. Place in microwave until melted, stirring frequently. Pour shoe string potatoes into white chocolate and mix well. Spread in 9 x 13-inch pan; cool and cut.
Saute mushrooms, onions, peppers and celery in one stick of butter or margarine, then add cheese, soup, two cups broth and lemon juice. Cut up chicken and add to mixture. Cook noodles as directed on package except use broth instead of water. When done, mix everything together. Place in casserole dish. Heat and serve.
Mix first 3 ingredients. Add milk with baking soda. Add flour and salt. Fold in rhubarb and nuts. Bake at 350° for 50 minutes or until done in a 9 x 5-inch pan.
Blanch green beans; marinate in small amount salad dressing for 2 hours. Arrange lettuce on bottom and sides of large bowl. Mound potato salad in center. Flake tuna fish on and around potato salad. Layer green beans, tomato, eggs and black olives. Dress and toss at the table.
Put all ingredients in crock pot sprayed with Pam. Cook on low for 2 1/2 to 3 hours. Double recipe to fill a large crock pot.
Place popcorn in a large container or oven roasting pan. salt to taste, set aside. Melt butter in a small saucepan. Remove from heat, stir in spices. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in nuts if desired.
In a large container, combine orange juice, lemonade and water. Chill mixture. Add lemon-lime drink just before serving. Makes 24 (1/2 cup) punch cup servings.
Rub the broilers with salt and pepper. Melt the butter in skillet. Brown the chicken. Remove from skillet and place in a baking dish. Mash Roquefort cheese with a fork and blend in garlic and sour cream. Spread over chicken. Cover and bake at 375° for 45 minutes or until tender. Serves 4.
Cover chicken with water and boil until tender; debone and cut into small pieces. Melt 1/2 stick margarine in bottom of 9 x 13-inch Pyrex dish. Place chicken in bottom of dish. Mix sour cream, chicken soup and hot broth until smooth; pour over chicken. Crush Ritz crackers into very small crumbs, mix poppy seed with crackers and spread over other ingredients. Melt 1 stick margarine and pour over top of casserole. Bake at 350° for 45 minutes.
Cut in margarine until mixture resembles coarse meal. Toss apple with water and lemon juice. Spoon into greased 8-inch casserole dish and sprinkle with flour mixture. Bake, covered, at 350° for 30 minutes. Top with cheese and bake an additional 5 minutes. Yield: 8 servings.
Brown ground beef in large skillet. Add onions and green pepper; cook until tender. Stir in sauce mix, tomatoes, tomato paste and water. Simmer 5 minutes. Combine meat sauce and noodles; mix lightly. In a 2 quart casserole, layer half the noodle mixture and cheese. Repeat layers. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix. Line loaf pan with brown paper, grease well. Then put waxed paper on top of brown paper. Bake at 325° for 1 1/2 hours.
Mix the soup and 1/4 cup milk together. Mix in a blender: eggs, 2 1/2 cups milk, salt and dry mustard. In a 9 x 13-inch pan, layer half the bread, sausage and cheese. Repeat the layers. Pour soup over the layers and egg mixture. Let set 12 hours in refrigerator or freeze ahead. Bake at 300° for 1 to 1 1/2 hours.
Preheat oven to 350°. Brown and saute together green peppers, onion, celery and sausage. Drain, if necessary. Stir together soy sauce, water and rice; add to sausage mixture. Put in 2-quart casserole. Put mushrooms on top. Put frozen vegetables on top of mushrooms. Cover and bake until liquid is absorbed, about 45 minutes. Stir vegetables in, let stand 10 minutes and serve.
In electric fry pan or large skillet brown beef with onion. Add salt and pepper. Drain grease. Combine remaining ingredients and add to meat mixture. Heat to boiling then reduce and simmer.
Cream butter and sugar; add eggs alternating with flour and sour cream. Add soda and vanilla. Bake for 1 1/2 hours at 325° in large tube pan.
Combine flour, baking powder, salt and red pepper; cut in shortening and cheese until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Drop by heaping teaspoonful about 2 inches apart on a lightly greased baking sheet. Bake at 450° for 10 to 12 minutes or until golden brown. Yields about 3 dozen.
Bake pie shell. Blend together the sugar, salt, flour and cornstarch; stir in water. Cook over low heat, stirring constantly, until mixture thickens. Stir a little of this hot mixture into beaten egg yolks. Combine mixes and cook a minute longer, stirring constantly. Add lemon juice, rind and butter. Pour into baked shell. Cool. Top with meringue.
Shake fillets with bread crumbs in a bag until well coated. Arrange aluminum foil on a cookie sheet; lightly grease the foil. Place fillets on foil.
Cut celery in half crosswise. Fill with cheese, add 2 pretzel wings. Use pieces of pretzels for antennae and raisins for decoration.
Bring vinegar and sugar to a boil in saucepan over high heat. Stir mixture until sugar is dissolved; lower heat to a simmer. Add peppers; simmer 10 minutes (while skimming foam from top). Stir in pectin and bring to a boil. Boil for 1 minute; remove from heat. Let stand for 20 minutes. Pour into hot sterilized jars and seal with paraffin.
In a large saucepan, combine onion and green pepper and saute in 1/4 cup of water for 3 to 5 minutes. Add undrained tomatoes. Add garlic, basil and pepper and bring to a boil. Reduce heat and simmer 5 minutes. Stir in 1 1/2 cups of water and rice; bring to a boil. Add frozen shrimp. Return to a boil, reduce heat, cover and simmer for 5 minutes or until rice is tender and shrimp are pink.
Put all of the ingredients except margarine and vanilla in a heavy boiler and cook at 232° or soft ball stage. Remove from heat; add margarine and vanilla. Beat until candy begins to thicken and loses its glaze. Drop onto waxed paper.
Preheat oven to 350° (325° for glass dish). In 13 x 9 x 2-inch baking dish, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars.
Flour and salt fryer and fry in cooking oil. Blend remaining ingredients and pour over chicken. Simmer 45 to 50 minutes. Serve over steamed rice.
Dissolve Jell-O in boiling water. Stir about 3 minutes. Add ice cubes and stir until thick. Remove unmelted ice. Blend in Cool Whip. Fold in fruit. Chill. Spoon into crust.
To make batter, beat egg. Add milk and vanilla. Mix dry ingredients and beat just until smooth. Peel and core apples. Slice in 1/4-inch rings. Dip in batter and drop into skillet containing 1/2-inch hot grease. Fry until golden brown, turning once. Drain on absorbent paper. Mix cinnamon and sugar and sprinkle over fritters or roll in confectioners sugar. Serve at once. Yields 16 to 20 fritters.
Cook pasta according to package directions. Rinse under cold water, drain, and transfer to large bowl. Add bacon, tomatoes, and lettuce. 2. In small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss mayonnaise mixture with pasta and serve immediately. Makes 6 servings.
Skin uncooked chicken breast; cut in thin strips. Sprinkle with 2 tablespoons soy sauce; marinate for 10 minutes. Beat flour, salt and eggs until smooth. Dip chicken in batter; fry in hot oil (370°) until browned. Remove chicken and keep warm. Add chicken broth to skillet. Mix in bamboo shoots, chestnuts, celery and 2 tablespoons monosodium glutamate. Bring to boil; cover and cook 5 minutes. Blend cornstarch and cold water; add to chicken mixture, stirring constantly, until mixture thickens and bubbles. Add chicken, almonds and salt to taste. Cut lettuce in strips and toss with mixture just before serving over hot, fluffy rice.
Mix Cool Whip and Eagle Brand thoroughly and let stand covered in refrigerator overnight. Add remaining ingredients and mix well. Let stand several hours before serving.
Mix pineapple, juice and all, with pudding mix. Drain fruit cocktail. Add other ingredients. Stir all together and chill.
Mix first 5 ingredients together. Add pecans. Bake in a greased and floured 9 x 13-inch pan in 350° oven for 45 minutes.
Scramble lean ground beef. Drain. Pour dry cornflakes in a bowl. Pour ground beef over the cornflakes. Add ketchup to suit your taste. Mix and enjoy.
Preheat oven to 350°. Beat egg whites on high until stiff while gradually pouring in the cup of sugar. Cut each brick of cream cheese in half and beat into the egg whites until smooth. Pour in the teaspoon of vanilla and beat until thoroughly mixed. Spray cooking spray into a 9 inch spring form pan 3 inches deep. Dust the pan with the one cup of graham cracker crumbs. Pour the mixture into the pan and bake for 25 to 35 minutes or until the cake doesn't look or shake like soup. Take the cake out of the oven and heat the oven to 450°. Mix in another bowl the sour cream, 2 tablespoons of sugar and 1 teaspoon of vanilla. Pour mixture onto the cheesecake and put it back in the oven for 5 to 10 minutes or until golden brown on the edges. Chill for at least two hours. Overnight is best.
Mix ingredients together. Shape into balls or crescents with 1 tablespoon of dough. Bake at 350° for 10 to 12 minutes. Cover with powdered sugar.
I take Hungry Jack biscuits or Texas biscuits or Big Country and sprinkle flour on your board and roll out to desired size. Add about 3 Tbsp. apple mixture to each one and fold over sealing ends all around pricking with fork. Fry in oil or crisco.
Saute sausage and flank steak with garlic for 3 to 5 minutes. Place in slow cooker with soup; cook on low 5 hours. Dice pepper and onion; saute each with garlic salt (separately) and add to meat mixture. Stir until peppers and onions thoroughly mixed and serve over rice or noodles.
Cream margarine and sugar. Add one egg at a time. Add the crushed vanilla wafers alternately with the milk. Add the pecans and coconut. Pour batter into a tube pan. Bake at 325° for 1 1/2 hours.
Preheat broiler. Meanwhile, trim fat from chops. Place chops on the unheated rack of broiler pan. Broil 3-inches from heat for 6 minutes. Turn chops over and broil for 4 to 6 minutes until desired doneness. Make sauce in a small saucepan. Stir together sugar and cornstarch. Stir in pineapple juice, green peppers, soy sauce and ginger. Cook, stirring mixture until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chops.
Heat oven to 350°. Beat sugar, oleo, eggs and vanilla until smooth. Add 1 cup melted chips; mix well. Stir in oats, flour, baking powder and salt; mix well. Cover. Chill 1 hour. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Press centers with thumb. Place cherry into each center. Bake 10 to 12 minutes or until set. Remove to wire rack; cool completely. Drizzle cookies with remaining melted chips.
Heat oil in Dutch oven. Add beef and brown. Add broth. Bring to a boil. Reduce heat to simmer. Cover and simmer until meat is tender. Bring soup to a boil. Add noodles and cook until tender (around 10 minutes). Stir in cream of mushroom soup, drained mushrooms and sour cream.
Wash wings; split at each joint and discard tips. Deep fry at 400° for 10 to 15 minutes or bake in a 400° oven for 25 minutes until crispy. Drain well. Melt butter and combine with hot sauce. Dip wings in sauce. Serves 8 to 10 as an appetizer.
Add mustard and mayonnaise to ground ham; mix well. Shape into 4 patties. Place patties on top of pineapple slices. Bake at 400° for 10 minutes. Serves 4.
Using water a little at a time, mix ingredients. Work until stiff. Drop teaspoon size into boiling water, lightly salted. Cook about 5 minutes. Garnish with fried bread crullers.
Place chicken in 13 x 9 baking dish. Sprinkle with cheese and stuffing mix. Combine soup and sour cream. Spread over stuffing. Bake, uncovered, at 375° for 1 hour or until meat juices run clear.
Dissolve both Jell-O's in 4 cups of boiling water. Add 2 cups cold water and juice from pineapple. Add other ingredients.
Combine flour, baking powder, baking soda, salt, instant coffee and sugar. Add nuts and dates.
Mix flour and eggs. Add milk, a little at a time, mixing well each time. Add remaining ingredients, except butter.
Shred chipped beef and combine with cream cheese which has been softened; add green pepper, onion and black pepper. Fold in sour cream. Pour into small baking dish, top with pecans and bake at 350° for 15 to 20 minutes. Serve with crackers. Serves 10.
Combine bread crumbs, onion, parsley, beaten egg, seasonings and enough stock or water to make a dressing which will hold together.
Place potatoes, onion, celery, water and milk in medium saucepan. Add salt, dill weed and butter. Simmer 20 minutes or until potatoes are soft.
Combine all sauce ingredients and pour over chicken. Bring slowly to a simmer. Cook 45 minutes or until fork-tender. (If sauce thickens too much, add more water.) Leftover sauce keeps indefinitely in glass jar, refrigerated. Serves 6.
Mix together juice, tomatoes, salt, and pepper. Bring to a boil. Tear canned biscuits in pieces and drop into juice mixture. Cook until done.
Combine first 3 ingredients, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. Add flour to creamed mixture, stirring until combined. Add vanilla. Pour batter into well-greased 10-inch tube pan. Bake at 325° for 1 hour and 45 minutes, or until cake tests done. Cool in pan 10 minutes. Remove and cool completely.
Preheat oven to 350°. Line a 15 x 10 inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. In medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 c. sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 c. sugar, beating until stiff, but not dry, peaks form. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
Combine all above ingredients and drop by heaping teaspoonfuls into hot deep oil until golden brown.
Cut chicken in pieces. Marinate in salad dressing, celery and mayonnaise overnight. Cover with Cheez Whiz and bake in a 350° oven for 1/2 hour until cheese becomes bubbly. Spread with French fried onions and bake 5 minutes.
Pour pie filling in 13 x 9 x 2-inch glass dish. Spread cake mix over pie filling. Drizzle melted margarine on top. Bake at 375° for 30 minutes or until done. Delicious topped with vanilla ice cream.
Butter a 9 x 13-inch pan. Saute onions and butter. Mix eggs and milk until blended. Add corn and corn bread mix. Spread batter into pan. Spread onions over batter and sour cream over onions. Sprinkle with cheese. Bake 35 minutes at 425° until puffed and golden. Let stand a few minutes before cutting.
Saute onion and pepper in hot fat. Remove from skillet. Brown steaks slightly; salt and pepper to taste. Place steaks in casserole pan in single layer, if possible. Mash canned tomatoes; add sugar. Mix in onion and pepper. Spoon vegetables over steak. Bake covered for 1 hour at 300°. Serves 12.
Combine all ingredients. Bake, uncovered, at 250° all day or all night.
Cook the spinach and broccoli, a little less than instructions say, adding a tablespoon of vinegar to each. Add the seasonings to the soup and then mix in drained spinach and broccoli. Pour into a flat, buttered baking dish and arrange onions on top. (If you want, also add 2 peeled and quartered tomatoes.) Sprinkle on the cheese and bake for 35 minutes at 325° or for 45 minutes at 250°. (If you double this recipe, use a can each of mushroom and celery soups.)
Combine brown sugar, cornstarch, salt and egg yolks together and mix thoroughly. Gradually stir in evaporated milk and water. Add butter. Cook and stir over low heat until thickened. Remove from heat and add vanilla. Pour into baked 9-inch pie shell and top with meringue from the egg whites.
Using a large Tupperware bowl, sift cocoa and sugar together. Place butter on top and add milk. Microwave on High 2 minutes. Stir and add nuts. Spread in a buttered 8 x 8-inch dish.
In wok or large skillet, heat 1 tablespoon oil. Stir-fry pork 3 minutes or until pink is gone. Remove from pan. Add rest of oil, carrots, pepper, celery and onion; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute or until veggies are tender-crisp.
Combine all ingredients except tortillas. Spread mixture on tortillas. Roll up. Slice into pinwheels 1/2-inch thick. Serve along with picante sauce or salsa for dipping.
Cook potatoes and carrots; save the water. Combine all ingredients in a 3 or 4-quart boiler. Bring to a boil. Boil and allow to simmer for 20 minutes. If needed, add water from potatoes and carrots to make stew thinner. You can add more or less of the Worcestershire sauce, hot sauce, salt and pepper to suit your taste. You may blend and strain tomatoes to remove pulp and seeds.
Preheat oven to 350°. Wash potatoes and cut them into medium-size cubes. You can peel them if you like, but they are great with the skins on. Spray a 9 x 13 casserole dish with nonstick spray. Place potatoes in the dish and bake for an hour or until tender.
Mix in large bowl in order given. Stir in jello until dissolved. Serve cold.
Cut chicken into bite-size pieces and place in casserole dish. Mix soups with 1 cup broth and pour over chicken. Mix butter and 1 cup broth and stir in stuffing mix. Spoon this over chicken. Bake, uncovered, at 400° for 30 minutes.
In saucepan, stir together all ingredients. Heat to boiling and simmer, stirring occasionally.
Mash avocado in a bowl. (I have found that a pastry cutter does a great job.) Add remaining ingredients. Chill. Serve with chips or with fresh tomato slices.
Beat eggs and sugar well; add sour cream, Pet milk and pudding mix. Mix on slow for about 2 minutes. Fold in cream that has been whipped. Add vanilla. Pour into freezer container and finish filling with milk. When making strawberry or peach, use about 1 quart of sweetened fruit that has been chopped in blender. When making peach ice cream, use a half teaspoon almond extract. If you make vanilla, use the French vanilla instant pudding.
Cream together sugar and cream cheese. Add pineapple, strawberries, bananas and pecans. Mix. Fold in Cool Whip and freeze.
Cut tips from fresh artichokes and brush with lemon juice. Cook until tender in boiling water to which salt and olive oil has been added. Remove; drain. Remove center of artichokes. Saute mushrooms, garlic and onion in butter until browned. Stir in parsley, cheese and bread crumbs; mix well. Spoon into artichokes and heat at 325° about 15 minutes. Serve hot with melted butter on the side.
Grate zucchini; stir in rest of ingredients. Oil skillet or griddle and heat to usual pancake temperature.
Mix together all but Jell-O. Add dry Jell-O and mix slowly but very thoroughly. Put in sealed container and chill.
Mix and roll out quite thin. Cut with large cookie cutter. Bake at 350°. Sprinkle with sugar immediately when removing from oven.
Combine Jell-O with water. Fold in strawberries and juice. Drain pineapple and add the pineapple, bananas and nuts to Jell-O. Pour half of mixture into a 2-quart oblong pan. Put in refrigerator for 1 hour or until firm. Spread sour cream on and put remaining mixture on top. Return to refrigerator.
Sift together flour, baking soda, cinnamon and salt. Mix oil and sugar in separate container. Add half flour mixture. Mix well and beat in carrots, pineapple and nuts. Stir in vanilla and remaining flour mixture. Add eggs, one at a time, beating after each egg, until well blended. Bake in greased 8 x 12 x 2-inch pan until brown (toothpick will be clean when tested).
Thaw frozen steaks. Cut into serving size portions and place in well-greased, hinged wire grill. Combine remaining ingredients except paprika. Baste fish with sauce and sprinkle with paprika. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Serves 6.
Brown burger in large skillet. Place burger in large pan with beans; save grease from meat. Add flour to medium hot grease; stir to keep from clumping. Cook to golden brown; add chili mix and tomato sauce, stirring constantly. Roll burger and bean mixture into tortillas. Pour sauce over enchiladas, enough to cover completely. Cover with shredded cheese. Bake at 375° until cheese is melted. Delicious topped with lettuce, onion, black olives, tomato and picante sauce.
Mix together dry ingredients. Add to a mixing bowl with mixed liquid ingredients. Beat just until smooth. Bake in ungreased 9 x 13 inch pan for 30 to 35 minutes.
Combine shortening and sugar. Cream. Scald milk and pour into mixture. Stir to dissolve. Add egg and let cool. Mix salt and yeast in one cup of flour and add to cooled mixture. Then add 3 cups of flour. Set one hour, covered. Beat. Add additional flour (about 1 cup) to make smooth dough. Let rise double in bulk. Put in greased pans (muffin tins, two balls of dough). Let rise again and bake in moderate oven at 350° until brown.
Stir corn syrup and peanut butter until well mixed in a large bowl. Add Rice Krispies; mix until well coated. Press mixture evenly and firmly into a buttered 9-inch pie pan. Chill until firm. Spread ice cream evenly into pie shell. Cut into wedges to serve. Top with fresh fruit: peaches, strawberries. I like to thicken my fresh fruit a little. Refreshing after a hot summer day!
Heat chili with beans. Tear lettuce and place in bowl with carrots. Add diced tomatoes. Then, add most of the cheese. Pour on chili with beans. Remaining cheese is sprinkled on top. Sour cream can be added. Nachos can be placed around the bowl or mixed in with the ingredients. Serves 2 to 4.
Preheat oven to 350°. Cream butter, margarine, sugar, eggs and vanilla. Sift flour, baking powder and salt. Add to creamed mixture. Fold in sour cream. Pour half mixture in greased and floured tube pan. Top with half mixture of nuts, cinnamon, brown sugar and sugar. Repeat these layers. Swirl the batter with knife. Bake 50 to 60 minutes. Serves 16.
Combine Cool Whip, milk, lemon juice and then fold in the other ingredients. Pour into 2 baked crust or 2 graham cracker crusts. Refrigerate one hour or more. This is delicious and easy to make.