HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Combine with cooked rice, the celery, onions, margarine, salt, pepper, parsley and carrots and mix. Place into a lightly greased 13 x 9 x 2-inch baking dish. Top with chicken breast.
Put meat in bottom of shallow casserole dish (7 x 11-inches). Pour margarine over chicken. Place boiled eggs over chicken and margarine. Mix flour, baking powder and milk. Pour over eggs. Mix soup and chicken broth. Bring to boil and pour over all. Bake at 350° for 45 minutes.
Snacking on sugar-rich foods contributes to the decay of healthy teeth. The "right kinds" of snacks are more nutritious and less costly. The following are recipe suggestions for lunches, special treats and celebrations. Help keep your child happy and healthy.
Mix water and Jell-O. Add sugar, orange juice, nuts, pineapple and cranberries. Place in refrigerator for at least 3 hours or until set before serving.
Combine flour and salt; roll meat in mixture. Put oil in pot; heat. Add stew meat and brown slowly. Add water, tomato sauce and seasonings. Cover tightly and simmer for 1 1/4 hours. Cut vegetables in quarters. Sprinkle with salt and pepper. Add vegetables and celery to the stew; cover and simmer an additional hour.
In a bowl, toss apples with lemon juice. Add remaining ingredients and mix well. Cover and chill for at least 1 hour. Yield: 10 to 12 servings.
Combine first 5 ingredients with melted oleo. Set in refrigerator for 30 minutes. Roll into small balls. Set back in refrigerator. Melt paraffin in double boiler with chocolate chips. Take toothpick and dip small balls in mix. Place on wax paper.
Mix soup and milk; add Veg-All and chicken. Stir well. Pour mixture into one pie crust. Soften the other pie crust with a little water and place on top of the mixture. Vent top crust and bake 30 to 45 minutes, until bubbly and golden brown.
Beat together sugar and margarine. Add eggs and beat. Add sweet potatoes, Pet milk and salt. Pour into pie crusts and bake at 350° until firm and brown.
Mix all together. Bake in an 8 x 8-inch dish at 350° for approximately 45 minutes or until pudding sets.
Heat oven to 350°. Cook meat with garlic until no longer pink; drain. Add beans, pepper, tomato sauce, taco sauce and oregano; simmer 10 minutes. Spoon 1 1/2 cups meat mixture in bottom of 13 x 9-inch baking dish. Layer tortillas over sauce (can cut tortillas to fit pan); top with half of remaining meat mixture. Sprinkle with 1 cup cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil. Bake 20 minutes. Uncover; top with remaining cheese. Continue baking until bubbly and cheese is melted. Let stand 5 minutes. Top with sour cream if desired. Makes 8 servings.
Grease a dish for the fudge. Chop nuts if desired. Do these before you put ingredients into microwave as you only have 2 minutes. Mix dry ingredients in large glass or plastic bowl. Add milk and vanilla, stir just enough to distribute. Cut margarine in chunks and drop evenly on top of mixture. Put in microwave on high 2 minutes 15 seconds. Stir like mad when it comes out and add chopped nuts if desired. Pour into previously greased dish and cool or refrigerate. It's easier to cut into squares before completely cooled. Enjoy!
Brown rice, onion and chicken with olive oil in a large skillet over medium-high heat about 5 minutes, stirring frequently. Add 1 2/3 cups water, kidney beans, olives, peas and corn. At the simmering point, add tomato sauce and spices. Stir well and simmer again to almost a boil. Cover pan and reduce heat to low. Simmer for 20 minutes. Remove from heat and let stand for 15 to 20 minutes more. Do not open lid until ready to serve or rice will be sticky. Garnish with grated cheese, sour cream and salsa. Serve with hot tortillas. Serves 4.
Grind together cranberries and orange. Dissolve jello in boiling water. Mix cranberries, orange, jello, and sweeten to taste as the cranberries are very tart. Pour in mold and let set. You may add pecans & marshmallows if you like.
Brown ground beef with celery in medium-sized skillet; drain off fat. Stir in remaining ingredients except noodles, bring to boil. Sprinkle noodles over mixture; cover and simmer 20 minutes or until noodles are done. Makes 4 servings.
Mix ingredients and place in pie shell. Bake in hot oven at 400° about 15 minutes and then reduce to 340° for another 20 minutes.
Soften cream cheese. Drain tuna. Mix all ingredients until blended and fluffy. Refrigerate. Serve with crackers.
Beat oil, molasses, sugar and egg together. Add remaining ingredients and mix well. Chill in refrigerator. Roll into 1-inch balls and dip in granulated sugar. Place on a greased cookie sheet. Bake 8 minutes at 350°.
Cut meat in thin strips; dip in flour and spices and brown well in oil. Add onion and cook until transparent. Add rest of ingredients and balance of flour. Cover; cook slowly until slightly thick and add sour cream at last minute. Do not overcook.
Blend first three ingredients and pat into a 9 x 13-inch baking pan. Bake at 350° for 15 minutes or until lightly browned. Sift together the next three ingredients.
In a greased baking dish, put a thin layer of mashed potatoes. Salt and pepper; add small pieces of margarine. Next, place layer of meat, then layer of sliced onion. Next, use remaining potatoes and bake in moderate oven until hot and lightly browned.
Mix graham cracker crumbs and melted butter and sugar and blend well. Line bottom of 9 x 13-inch pan with 2/3 of crumbs. Reserve rest of crumbs to sprinkle on top. Cream the cream cheese, 1 cup sugar, lemon juice and vanilla until smooth. Beat the evaporated milk in a large bowl (milk and bowl should be well chilled), until stiff peaks form. Fold in cream cheese mixture and jello and blend well. Pour into crumb lined pan and sprinkle remaining crumbs on the top. Cover with foil and chill at least 8 hours before serving.
Melt oleo in 2-quart casserole dish in microwave. Add hamburger and cook until all pink has disappeared, stirring through cooking time, about 5 minutes. Add taco seasoning, tomato sauce and water. Cook for 4 minutes more, stirring well. Lightly stir in coarsely broken chips. Cook 2 minutes longer. Garnish with tomato (optional). Liberally sprinkle with cheese on top. Cook until cheese is melted.
Place meat in a large sauce pan, cook. Add onions, garlic and cook, stirring with fork to break up meat. Cook until light brown. Add salt, tomatoes or paste, Dr. Pepper, and some water. Simmer until meat is tender.
Beat all ingredients together until well blended. Bake in pie crust at 350° until the filling is firm. (Use top and bottom crust; sprinkle sugar over top crust.)
Add lemon juice to salmon; set aside. In saucepan, melt butter, then blend in flour, salt and milk. Cook to a smooth sauce. Add onion, celery, eggs, bread crumbs, peas and salmon. Bake at 350° in greased 9 x 5-inch loaf pan for 45 minutes.
Pour boiling water over Nabisco 100% All-Bran. Cream Crisco, white sugar, well beaten eggs, buttermilk and Kellogg's All-Bran. Sift together flour, soda and salt. Add to creamed mixture; stir well. Fold in soaked bran. Bake in greased tins for 15 to 18 minutes at 400°.
Mix apples with other ingredients. Add 1/2 teaspoon lemon juice to keep fruit from darkening. Place in unbaked crust. Add top crust and bake at 425° for 40 to 45 minutes.
Place all ingredients in pan of your choice. Bake at about 350° for about 30 minutes or until done.
Mix and let stand 20 minutes, oats and boiling water. Add remaining ingredients. Bake for 35 minutes at 350°.
Preheat oven to 375°. Lightly butter a 9-inch pie plate or a 1-quart shallow baking dish. Spread the raspberries and their juice evenly on bottom of pie plate. Make the batter. In blender, mix eggs, milk, cream, flour, 1/4 cup of sugar and vanilla; blend well. Pour batter over fruit. Sprinkle with extra tablespoon of sugar. Bake for 20 to 25 minutes or until pudding is set and golden around edges.
Cream sugar, shortening, egg and vanilla thoroughly. Add mace and salt to flour. Stir to blend. Add blended dry ingredients, rolled oats and nuts to creamed mixture. Mix well; let stand for 10 minutes. Shape dough into 3/4-inch balls. Place on ungreased baking sheet. Press down in center with finger. Bake at 375° for 5 minutes. Remove from oven. Press down in center again. Return to oven and bake 5 to 7 minutes more. Melt chocolate bits in top of double boiler. Fill center with 1/4 teaspoon of melted chocolate.
Combine all ingredients and mix well. Spread mixture into greased jelly roll pan. Bake in a 350° oven for 10 to 12 minutes.
Place margarine, oil and water in small saucepan; bring to a boil. Meanwhile, place remaining ingredients in mixing bowl. Pour hot mixture over this. Beat well; mixture will be thin! Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Combine cake mix and oatmeal. Stir in melted margarine until mixture is crumbly. Put about 3 cups of mixture in a 9 x 13-inch pan and press firmly. Combine jam and water and spoon over crumb mixture; spread evenly. Cover with remaining crumb mixture; make top even by patting firmly. Bake at 375° for 20 minutes. Cool before cutting into bars. Yield: 10 to 12 servings.
Mix all together. Bake at 275° for 5 hours. Serve over noodles, rice or mashed potatoes. Serves 6 to 8.
Grease 10-inch pie plate. Preheat oven to 400°. Cook beef and onion in skillet over medium low heat, stirring to crumble until brown. Drain. Stir in seasoning mix. Spread in pie plate; sprinkle with chiles. Beat milk, Bisquick and eggs until smooth (15 seconds in blender or 1 minute with hand mixer). Pour into pie plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake 8 to 10 minutes more or until knife inserted to center somes out clean. Cool 5 minutes. Serve with sour cream (optional), tomatoes, shredded lettuce. Makes 6 servings.
Preheat oven to 350°. Cream margarine; add sugar until fluffy. Add egg; beat well. Add flour, alternating with milk and vanilla. Beat well. Coat blueberries with 4 teaspoons of flour; fold into batter. Pour into greased and floured 8 x 8 x 2-inch pan.
Combine first 7 ingredients in a bowl. Mix well. Spread thinly on flour tortillas. Roll as for jellyrolls. Chill thoroughly. Cut into 1-inch pieces.
Mix all ingredients together. Place in a buttered and floured 9 x 13-inch pan. Bake for 30 minutes at 350°.
In a large bowl, cream butter and sugar. Add egg and mix well. In separate bowl, combine flour and baking powder, gradually add to butter mixture. Add coconut, walnuts and vanilla. Mix thoroughly.
Shred lettuce in salad bowl. Layer celery, eggs, peppers, onions and bacon on top of lettuce. Mix mayonnaise with sugar. Spread this over top of salad. Sprinkle cheese over this.
Saute onion in margarine until tender, add other ingredients, except ham and Swiss cheese.
Brown sausage in a large saucepan; drain partially. Crumble sausage; return to pan. Add milk to flour; beat with a whisk until flour dissolves. Add to sausage. Add red pepper flakes; cook over medium heat until thickened, approximately 1/2 hour, stirring often. Add salt and pepper to taste. Serve over homemade biscuits.
Put flour in a plastic bag. Add chicken and shake to coat thoroughly. Heat oil in a frypan over medium heat. Add chicken and saute until golden. Remove to a warm platter and keep warm. Pour off any oil left in pan. Add butter and melt over medium heat. Add garlic, artichoke hearts and mushrooms. Saute for 5 minutes.
Put 2 tablespoons of juice in blender. Sprinkle in the gelatin and blend. Boil 6 tablespoons juice. Add sweetener and the vanilla. Pour into blender; add cheese. Blend. Arrange pineapple slices in individual bowls. Pour blended ingredients over, dividing evenly among the 8 containers. Refrigerate until set.
Mix ingredients in the order given. Pour into 2 unbaked pie shells. Bake about 40 minutes in 350° oven.
Boil chicken breasts for 1 hour. Cool and cut chicken up in pieces. Mix chicken, cream of mushroom and cream of chicken soup, jalapeno peppers, onions, salt and pepper. Put 1 layer of mixture and 1 layer of cheese. Repeat procedure until mixture is gone. Cover with cheese. Cook at 350° for 35 minutes.
Mix strawberries, milk and lemon juice. Add Cool Whip. Pour into pie crusts. Freeze.
Break up lettuce, drain beans, chop olives, tomatoes, green peppers and green onions. Brown burger and season with 1/4 to 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon cumin, salt and pepper. Drain meat.
Blend and mix well together ground beef, onion, green pepper, egg, salt and pepper. Add milk to mushroom soup and stir. Then add soup mixture to meat mixture and mix well. Form into balls; dip in flour and brown in skillet. Place in greased casserole. Combine chili sauce with remaining soup mixture. Pour over meat balls. Bake for 30 minutes at 350°.
On crust, slice bananas thin. Beat milk and lemon juice; pour over bananas. Put drained pineapple on next layer. Cover all with Cool Whip. Sprinkle with nuts, coconut and cherries. Chill well.
Mix flour, sugar, baking powder and salt. Cut in butter and beaten egg. Add milk. Divide dough in half. Pat first half in greased cake pan. Brush with melted butter. Place second layer on top. Sprinkle with a little sugar. Bake at 400° for 10 to 15 minutes. Serve with berries and whipped cream.
Preheat oven to 350°. Combine all ingredients until mixed well. Pour into greased pan. Bake 20 to 25 minutes. Test with toothpick. Remove from pan before they are cool.
In a 1 1/2-quart casserole, place pecan halves and sprinkle with seasoned salt. Cut butter into 4 pieces and arrange evenly over top. Microwave on High for 2 to 3 minutes; stir and turn. Microwave on High for an additional 2 to 3 minutes. Makes about 1 pound.
Chop raisins coarsely, if desired. Resift flour with baking powder, baking soda, salt and sugar. Add caraway seed. Cut in shortening until in fine pieces. Make well in center. Pour in buttermilk and add raisins. Mix lightly to moderately soft dough. Turn out on floured board and knead gently a few strokes. Shape into round ball. Put into greased 8 or 9-inch layer cake pan. Cut loaf crosswise into quarters about 2/3 way through dough with sharp knife. Brush top with melted butter and sprinkle with sugar. Bake at 350° for 40 minutes.
Slice okra. In large skillet, cover bottom with oil. Heat until hot. In bag, place sugar, flour and okra. Shake until coated. Drop in pan; cook and flip until brown. Drain on paper towel.
Drain peas and mix with pimento, soup, salt and cheese. Put in a baking dish. Top with crushed Ritz crackers; then place pats of margarine on top. Bake at 350° for 30 minutes.
Pour pineapple juice in punch bowl. Add lime sherbet and add the ginger ale.
To increase sauce, add 1 c. shredded sharp Cheddar cheese, grated.
Press graham cracker crumbs, butter and sugar in a 9 x 13-inch pan. Mix cream cheese, sugar, eggs and vanilla. Beat until smooth. Bake at 350° until cheese is set and very lightly golden. Don't overbake. Cool and top with 1 can cherry pie filling. Cover that with 1 (8 ounce) Cool Whip.
Boil potatoes in skin, peel and mash. Combine sugar, milk and eggs. Add to potatoes. Add more milk, if needed, to make mixture pourable. Add nutmeg and vanilla to potatoes and pour into baked pie shell. Bake in 350° oven for 30 minutes. Test for doneness, when straw inserted comes out clean.
Brown beef. Add all other ingredients; mix well. Grease 9 x 13 pan. Layer sauce and noodles, beginning with sauce. Put in refrigerator overnight. Heat at 350° for about 1 1/2 hours. Fork will go into noodles easily.
Mix first 6 ingredients, rub over chicken halves. Place chicken, skin side up, in a pan. Pour over any extra soy mixture. Baked at 400° until done. Skin and bone chicken and cut into thin strips. Spread sesame seed in a pan over low heat, shaking until seed turns golden and begins to pop. In a salad bowl, mix chicken, lettuce, onion, coriander, sesame seed and nuts. Add dressing and noodles.
Fill 4 to 5 gallon stock pot 3/4 full of water. Put in bags of crab boil when water boils. Add sausage and all vegetables. Cook until vegetables are tender, approximately 45 minutes. Add shrimp and cook 5 additional minutes. Ladle out into a large serving dish and serve with French bread.
Scald milk in boiler over low heat. Sprinkle gelatine over water. Separate eggs. Set aside whites (and cover). Beat yolks, sugar and salt with fork. When milk is scalded, pour some into egg mixture, then add egg mixture to rest of milk. Cook over low heat, stirring, until thick as custard sauce. Pour some over gelatine; stir, dissolving gelatine and add gelatine to remaining milk mixture, blending.
Line a baking sheet with waxed paper. Melt chocolate. Remove from the heat. Add the noodles and peanuts and stir and fold until the noodles are well coated. Drop by teaspoonfuls onto the prepared pan. Chill for at least 8 hours or until ready to serve.
Mix butter, cheese and soup in saucepan; heat until cheese has melted. Add rice and broccoli; mix well. Pour into casserole dish. Bake at 325° for 30 minutes.
Add carrots to salted boiling water. Bring quickly to a boil. Cover; reduce heat. Cook gently until tender (about 10 minutes). Melt butter in small pan. Add sugar. Cook until dissolved. Coat drained carrots well. Serves 6.
Beat eggs in blender. Slowly add sugar; add oleo and salt, then pineapple and coconut. Pour into pie shells. Bake at 325° for 1 hour.
Preheat oven to 350°. Cook green beans and drain. Place green beans and chicken in a 2-quart baking dish. Combine soup and 1/3 cup water; pour over beans and chicken. Combine stuffing, butter and remaining water; toss lightly. Place over ingredients in baking dish. Beat egg whites until stiff enough to form soft peaks. Fold egg whites into yolks and spoon over casserole. Bake in oven at 350° for 40 to 45 minutes. Top with French fried onions. Bake 5 minutes longer. Serve immediately. Makes 8 servings.
Preheat oven to 350°. Cook the sweet potatoes in water. Drain off the liquid, then mash. Set aside. Sift together flour, baking soda and salt in a large bowl. Add the yellow cornmeal, then stir. In a small bowl, combine both types of sugar. Add the eggs to the sugar mixture and cream until fluffy.
Cook macaroni in salted water. Drain and cool. Place lettuce in bottom of 2-quart dish. Sprinkle with salt and pepper. Top with macaroni. Layer egg slices with salt. Layer ham strips, peas and cheese. Combine salad dressing, sour cream, onion, mustard, hot sauce and spread over top of salad, sealing to edge of dish. Cover and refrigerate 24 hours or overnight. Sprinkle with paprika and parsley. Toss before serving.
Layer equal amounts of guacamole, dairy sour cream and picante sauce in a clear glass bowl. Serve with tortilla chips or corn chips. Serves 8 to 12 people.
Mix sugar, oil and eggs. Sift flour and spices together and add to mixture. Add food coloring and plums. Mix well and add nuts. Pour into greased Bundt pan. Bake at 300° for 1 hour. Cool. Glaze with 1 cup powdered sugar thinned with lemon juice to suit taste.
Flour each piece of chicken; dip into beaten eggs and roll in bread crumbs. Deep-fry until golden brown. Serve with honey mustard or honey or your favorite dipping sauce.
Grease 14 medium muffin cups. In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed or 300 strokes by hand, scraping bowl constantly. Stir in remaining flour thoroughly.
Mix hot water and Jell-O until dissolved. Add Kool-Aid and cold water. Pour into paper cups. Makes 18 to 24 popsicles.
Cream together sugar, peanut butter and butter. Mix with nuts, dates and coconut. When well mixed, roll into small balls with your hands. Refrigerate while melting almond bark over low heat. When melted, with 2 teaspoons dip the balls into the hot bark to coat, then place on wax paper. Place in refrigerator until hard on outside.
Beat ingredients together. Pour filling into a graham cracker crust. Cover with slices of banana (quarters). Pour 1 large can of drained, crushed pineapple over. Spread one large bowl of Cool Whip. Add pecans and cherries on top. Makes 2 pies.
Cook raisins in water. Melt butter in 1 cup of hot raisin juice (add a little water to juice if not 1 cup). Add raisins. In another bowl sift sugar, flour, soda, salt, nutmeg and cinnamon. Add to raisin mixture. Add nuts. Batter will be thin. Pour in large flat pan (jelly roll pan) that has been greased and floured. Bake 25 minutes at 350°. Ice with powdered sugar, coffee, maple extract and butter. Cut into bars.
Drain salmon; flake with a fork. Add 3 eggs, garlic, 1/2 cup breadcrumbs, celery, onion and thyme. Mix well. Form into 12 small patties. Beat remaining egg. Brush egg on both sides of each patty. Coat with breadcrumbs. Refrigerate 1 hour or overnight. Fry patties in hot oil until golden.
Preheat oven to 350°. Arrange chicken, potatoes, onions and carrots in baking dish. Pour lemon juice over vegetables. Sprinkle on garlic, oregano, thyme and pepper. Bake, uncovered, 40 to 45 minutes or until chicken is fork-tender. Turn veggies and chicken. Occasionally baste with pan juices. When ready, place on serving dish sprinkled with parsley.
Mix all ingredients. Cook in crock-pot or bake at 350° for 20 to 30 minutes until broccoli is tender and cheese is melted.
Prepare rice as directed on package. Mix artichokes, including liquid, mayonnaise, olives and bell pepper. Pour into rice mixture; stir well. Chill for 1 hour. Serve. Makes approximately 6 (1/2 cup) servings.
Cook squash and onion until tender in small amount of water. Remove from heat; add salt, pepper and butter. Mix cracker crumbs, egg, milk and 1/2 of cheese. Then add to squash. Stir until well blended. Pour into casserole dish. Sprinkle remaining cheese over top. Bake at 350° for 20 to 30 minutes, depending on how hot your squash is.
A touch of country with a taste like home churned butter. Leave margarine at room temperature to soften for a couple of hours. Beat with a blender or beater all ingredients. Fold into bowl and cover. Refrigerate or freeze. Can be frozen for several months. To save time and money, freeze several at a time. The cheapest stick margarine may be used or if need be, corn oil or a reasonable facsimile for cholesterol problems.
Mix 1 pint blueberries, flour, butter, salt and lemon juice together in heavy saucepan. Add sugars. Cook over low heat, stirring constantly. Do not add liquid. Cook until mix thickens, about 5 minutes. Cool; add remaining blueberries. Fill pie shell with blueberry mixture and chill. When ready to serve, top with sweetened whipped cream.
Peel and dice carrots and potatoes. Add them to 4 cups water. Cook until tender. Blend with water. Pour back into pot, add bouillon and garlic. Simmer for a few minutes. Serve hot.
In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
Cook meat, mashing into fine pieces. Add other ingredients. Cook/simmer several hours. Add thickening (cornstarch or cleargel, if necessary), if you've added more cider than necessary. Add anything else from refrigerator, such as leftover fruit, cranberry salad, etc. Freeze leftovers for pie making all winter.
Heat oven to 350°. Grease square pan (8 x 8 x 2-inch). Beat brown sugar and oleo until fluffy. Stir in baking mix and walnuts until mixture is crumbly; reserve 1 cup. Press remaining mixture in pan. Bake 12 minutes.
Mix all ingredients and then form into balls. Bake on cookie sheet at 350° for about 10 to 12 minutes or until done.
Put jello in dish. Put pineapple in strainer; pour boiling water over it onto jello. Whip cream; combine with egg white, beaten with sugar. After jello has hardened a bit, stir in cream and egg white mixture.
Sift together first 4 ingredients. Melt margarine and cool. Add 1 cup sugar, beat well. Add egg; beat. Add honey. Stir in dry ingredients. Roll into a ball about the size of a small hickory nut. Mix last 3 ingredients together and roll balls into mixture. Bake at 350° about 8 - 10 minutes. They will flatten as they bake.