HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown roast. In crock-pot, put the roast in, then pour over it the tomato soup, thyme and bay leaves. Add small potatoes, carrots and onions. Cook 8 hours. Do not add water. So good.
Combine tomato soup, Worcestershire sauce, vinegar, sugar, mustard and salad oil together. Pour liquid over carrots, onions and pepper and let stand overnight. Keep refrigerated.
Bring water and salt to boil. Add rice, cover and remove from heat. Let stand for 5 minutes. Melt butter in skillet; saut onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into greased 1 1/2 qt casserole dish. Bake at 350 degrees for 1 hour.
Fix jello according to directions on box. Set in refrigerator until almost set up. Then add other ingredients and put back in refrigerator until gelled, stirring several times. Just before serving, stir in 1 container of the small size Cool Whip.
Mix sugar, cocoa and oil. Beat in eggs and vanilla. Add flour, baking powder, salt and cinnamon. Refrigerate until firm enough to form into balls. Drop dough by teaspoonfuls into powdered sugar. Form into a ball. Roll again in powdered sugar. Place 2 inches apart on lightly greased baking sheet. Bake at 350° for about 8 minutes.
Drain pineapple. Cream butter and honey; beat in eggs, one at a time. Stir in pineapple and bread. Turn in a buttered, 1 1/2-quart casserole dish. Bake, uncovered, 1 hour at 350°.
Combine all ingredients. Roll into 3/4-inch balls. Roll balls in chopped pecans (2 to 3 cups depending on amount of nuts sticking to balls). Refrigerate until firm.
Line cake pan with waxed paper, a layer of ladyfingers, then a layer of egg, sugar, butter and lemon mixture, another layer of ladyfingers and another layer of the mixture. Serve with whipped cream.
In mixing bowl, mash the cream cheese. Mix in chopped dry beef and chopped onions. Sprinkle and mix in Accent and Worcestershire sauce. Mix well and form into balls and refrigerate. Serve with favorite crackers.
Mix together eggs, sugar, corn syrup, butter, salt and vanilla. Stir to blend. Fold in pecans. Pour into unbaked pie shell. Cook in preheated oven at 375° for 45 minutes or until set.
Heat margarine in large skillet. Add sliced potatoes, a few at a time; cook until lightly browned on both sides and nearly tender. Remove from skillet; sprinkle with salt and pepper. Cook onion in same pan until golden. With slotted spoon, remove onion from pan; add lemon juice to onion. Return potatoes to pan. Arrange tomatoes over potatoes; spread onion mixture over all. Cover skillet; cook over low heat for 10 minutes, or until potatoes are tender. Beat eggs, cinnamon and 1/4 teaspoon salt; pour eggs over vegetables in skillet. Cover and cook on low heat until eggs are set. Makes 4 servings.
Mix sugar, flour, Raisin Bran, soda and salt in a large bowl. In a separate bowl, mix eggs, buttermilk and butter. Combine the two mixtures.
Bake at 350° in 9 x 12 pan for 35 minutes.
Beat the eggs, then blend well with all other ingredients until batter is smooth and just thick enough to coat a spoon. If batter is too thick, add a little more milk. Cover and let stand at least 1/2 hour. Heat a 5 to 6-inch frying pan or crepe pan. Oil lightly. Cook on 1 side; turn and brown on the other side. Repeat until all batter is used. As crepes are finished, stack with wax paper or foil between each. Fill with fresh fruit as desired.
Boil pineapple. Add orange gelatin; mix well to dissolve. Cool. Add buttermilk and mix well. Fold in whipped topping. Refrigerate overnight. Serve cold.
Combine beaten eggs with sugar and rest of ingredients. Sprinkle nutmeg on top before baking. Bake at 425° for 25 minutes. Done when knife placed in center comes out clean.
Brown sausage; drain fat. Mix cheese with sausage. Spoon onto muffin half. Bake at 350° for 5 minutes or until cheese is melted.
Cream shortening and butter. Gradually add sugar, beating well at medium speed. Combine flour, baking powder and salt. Add to creamed mixture, alternating with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Beat egg whites until stiff. Gently fold into batter. Pour into three 9-inch cake pans that have been greased and floured. Bake for 22 minutes or until toothpick comes out clean at 350°. Use Fluffy Frosting to ice cake.
Fry sausage and beef; drain well. Add onion. Stir in melted cheese, soup and sauce. Put in crock-pot and cook on low for 1 hour.
Chop onion and celery in food processor. Cook rice and broccoli and drain. Saute onion and celery in oleo. Add all ingredients to onion mixture, except bread crumbs; cook a few minutes. Pour in casserole dish and cover with bread crumbs. Bake 30 minutes at 350°.
You will need 1 (8-inch) plastic flower pot, plastic flowers and garden trowel.
Combine all ingredients. Drop by teaspoons into hot deep fat. Remove when golden brown and drain on paper towel.
Wash the violets, including their stems. In a bowl, beat egg whites with a wire whisk until frothy. Place sugar in another bowl. Taking one at a time, pick it up by the stem and dip into the egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined cookie sheets; snip off stems. Using a toothpick, open the petals to their original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until the sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in an airtight container with waxed paper between layers.
Dip chicken in melted butter. Then roll in crumbs, cheese and garlic salt mixture. Bake, uncovered, in a shallow baking dish, for 1 hour at 325°.
Sift together flour, soda and salt. Cream together butter and peanut butter. Gradually add sugar and brown sugar; cream well. Add unbeaten egg and vanilla. Beat well. Blend in dry ingredients. Shape dough into balls. Roll balls in sugar. Place on greased baking sheets. Bake at 375° for 8 minutes. Remove from oven. Put Kiss in. Bake 2 to 5 minutes longer. Yields 3 dozen.
Combine all ingredients except sugar. Blend thoroughly. Shape into small balls, about 1-inch in diameter. Roll in sugar. Store in lightly covered container. Makes 2 1/2 dozen.
Sift flour, powders, salt and soda; set aside. Sift powdered sugar. Mix oil, peanut butter and butter and blend. Add sugars and beat until fluffy. Add in powders. Roll into balls. Flatten with a fork and space onto greased cookie sheet. Place into oven preheated at 350°. Cook at least 12 minutes.
Carefully remove stem end of each chilled, peeled tomato. Cut each tomato into four or six sections, almost to the stem end. Spread apart slightly. Sprinkle lightly with salt. Make a bed of salad greens on each plate and center a tomato on each. Blend together mayonnaise, curry powder and salt. Coarsely chop the eggs. Mix into mayonnaise with celery, olives and onion. Fill tomatoes with the egg mixture. Sprinkle with paprika. Makes a nice, light lunch on a hot day served with Brown 'N Serve rolls and butter.
Brown beef and garlic until meat loses its red color, then drain. Add remaining ingredients and stir. Simmer, stirring occasionally, until chili is desired thickness, about 30 minutes.
Heat oven to 400°. Grease pie plate 10 x 1 1/2-inches. Brown beef and onion and drain. Add salt and pepper. Spread in pie plate. Beat milk, Bisquick and eggs until smooth, 15 seconds in blender, on high or 1 minute with hand beater. Pour into pie plate. Bake 25 minutes. Sprinkle top with cheese. Bake until knife inserted in center comes out clean, 5 to 8 more minutes. Cool 5 minutes. Makes 6 to 8 servings.
You may want to delete some of these vegetables and add your own. I like black olives, chopped.
Mix hot water, cornstarch and sugar and bring to boil. Add peach jello. Mix well. Add sliced fresh peaches to hot jello mixture and pour into pie shell. Chill and serve with dollops of Cool Whip.
Skin chicken breast. Beat egg and water together. Dip chicken in egg mixture and then coat with potato flakes. Place chicken on foil lined pan. Drizzle margarine over each piece. Sprinkle with salt and pepper. Bake at 400 about 45 minutes or until golden brown. Do not turn chicken during cooking.
Mix 1 C sugar, baking powder, milk and flour and pour into buttered pan. Add 1 pint cherries and 1 C sugar on top. Pour boiling water over all and bake about 40 minutes at 350 degrees.
Blend ingredients and put chips in last blend. Drop by spoonful 2-inches apart on cookie sheet; bake at 350° for 10 to 12 minutes.
Cream together margarine and sugars. Add vanilla and water and stir. Mix in 2 eggs. Combine flour, soda and salt. Add to creamed mixture. Stir in chocolate chips. Drop by tablespoons onto baking trays. Bake for about 10 minutes in a 350° oven. Cool on rack.
Combine all in a casserole dish or bean pot. Bake at 350° for 1 hour.
Wipe chicken dry. Make paste of Italian dressing, flour, salt, lemon juice and butter. Brush on chicken. Refrigerate several hours or overnight.
Brown sausage and drain. Add other ingredients. Mix well and bake in mini muffin tins for approximately 12 to 14 minutes at 375°. Makes 48.
Boil macaroni in salted water 10 to 12 minutes; drain. Add rest of the ingredients. Refrigerate. Yields 35 servings.
About 40 minutes before serving, prepare Sicilian Pizza Dough. Preheat oven to 425°. Bake pizza crust 15 minutes or until lightly browned on top. Remove from oven. Top crust with sliced cheese and then herbs. Return pizza to oven and bake until cheese just melts. Garnish with fresh herbs. Makes 6 servings.
Cook macaroni. Meanwhile, melt butter in saucepan; stir in flour, salt, pepper and mustard until smooth. Gradually stir in milk. Bring to boil, stirring. Remove from heat. Stir in 1 1/2 cups cheese, macaroni and chicken. Pour into baking dish. Sprinkle rest of cheese on top. Bake 20 minutes at 375°.
Cook celery, onion and green peppers in butter over low heat until tender, not browned. Blend bread and seasonings. Add celery, onion and green peppers; toss lightly. Pour broth over; mix. Bake for 45 minutes to 1 hour at 325°.
Brown meat in oil with onion and garlic; drain. Add water and seasonings; cover and simmer 1 hour, or until meat is tender. Stir together the sour cream and flour. Stir into meat with mushrooms. Cook and stir until bubbly. Cook 2 minutes. Serve over hot noodles. Sprinkle with snipped chives or parsley.
Line a lasagna pan with graham crackers (bottom and 4 sides). Mix 2 packages of pudding and 3 cups milk. Fold in Cool Whip. Pour 1/2 mixture over graham crackers. Then add a layer of graham crackers. Pour rest of mixture in, then a last layer of graham crackers.
In large punch bowl combine apple juice, cranberry cocktail concentrate and orange juice. Stir to dissolve. Slowly add ginger ale. Thinly slice apple. Float apple slices on top of punch.
Mix together all ingredients and put on crackers. Put on cookie sheet and bake until cheese melts.
Mix all ingredients together and pour into freezer can. Makes 1 1/2 quarts.
Measure 10 cups flour into big (Fix-N-Mix) bowl. In large bowl, mix dry yeast with warm water. Add sugar, salt and eggs. Seal, burp and shake until mixed. Make a well in flour with large mixing bowl. Pour liquid mixture into well. Do not stir. Seal Fix-N-Mix bowl. Burp and place in sink in very hot water. Seal will pop in 20 to 30 minutes. Remove from sink. Add 1/3 cup oleo, melted. Stir with wooden spoon until thoroughly mixed. Seal and replace in hot water. Seal will pop in about 15 minutes. Remove from sink. Bake rolls at 350° until golden brown. Makes 2 loaves or 3 dozen rolls.
Mix cream cheese, green onion tops, Accent, Worcestershire sauce and bacon bits all together. Form a ball. Roll in bacon bits.
Shake dry ingredients in a sealed plastic bowl. Remove cover and add remaining ingredients. Shake well. Spray cooking pan with nonstick cooking spray and heat. Spread batter onto hot griddle; turn when upper side of pancake is bubbly. Using wide spatula, flip only once. Stack and place in warm oven until ready to serve.
For the crust, combine graham cracker crumbs, butter and sugar; press into bottom and sides of 9 1/2-inch spring-form pan. Bake 8 to 10 minutes in 350° oven.
Bring to a boil and let boil rapidly for 1/2 minute. Remove from heat. Add 1/2 cup chunky peanut butter. Add 3 cups of quick oats. Drop quickly on waxed paper by tablespoon and let cool.
Cream sugar and shortening; add egg and molasses and beat until fluffy. Stir in dry ingredients. Chill. Roll into balls and roll in sugar. Bake at 350° about 10 minutes.
Puree strawberries. Combine all ingredients in tall glass and stir well. Add enough ice to fill glass.
Peel and slice 6 cups pears and cover with water. Add sugar and lemon; cook slowly for 4 hours (or until fruit is light colored). Makes 2 to 3 pints.
Mix all ingredients except bacon in baking dish. Cover with bacon. Cook at 350° for 30 to 45 minutes.
Take desired amount of deer steak; chop with edge of saucer. Salt, pepper and flour each piece; drop in hot skillet. Cook until done. Call me when it is ready.
Coarsely chop 1/4 cup of walnuts; set aside. Chop remainder medium fine. As package directs, prepare cake mix, adding vanilla and 3/4 cup walnuts. Bake in 2 (9-inch) layer cake pans. Cool 10 minutes; invert out onto wire racks until cooled. Fold food coloring into topping. Spread a 1-inch wide ring of topping on outer edge layer plate. Spread remaining topping on side of cake. Sprinkle reserved walnuts on cake top. Chill. Makes 12 servings.
Combine butter, ketchup, Durkee, Tabasco, salt, pepper, chili pepper and red pepper in pot over low heat. Cook until butter is melted and sauce is warm. (If too spicy, add ketchup. If you like it hotter, add Tabasco.)
Combine chicken, celery, onion, lemon juice, salt, pepper, mayonnaise and cheese. Blend well. Fill hot dog rolls with chicken mixture. Wrap in aluminum foil, twisting the end to resemble fire crackers. Place on grill. Heat about 20 minutes, turning several times. Makes 8. This can be done in microwave. Wrap in wax paper instead of tinfoil. This is great to make ahead of time and take in the coach. Just keep in the fridge. The filling can be changed to tuna, salmon, diced ham.
Place in 1 1/2-quart saucepan which has tight lid. Cook, uncovered, about 5 minutes.
Heat beans separately, drain and combine with onion and pepper. Heat oil, vinegar and honey; pour over other ingredients. Mix and let set in refrigerator for 24 hours. Keeps for several days.
Take a muffin tin, spray with Pam. Preheat oven to 350°. Place a strip of bacon in each muffin tin hole. Crack an egg and place egg on each strip of bacon. Bake at 350° until bacon is brown and egg is done to consistency desired. Add salt and pepper to taste.
Divide dough into 10 portions. Roll dough thin. Fill with apple slices and place in baking dish. Pour hot syrup over them and bake at 350° for 50 minutes. May put 6 red hots in each.
Use fresh corn, cooked or raw. Slice down the center of each row of kernels and with flat of knife, squeeze out the pulp. Mix all ingredients together thoroughly. Drop onto hot frying pan or griddle with a tablespoon. Brown fritters on both sides.
Cook potatoes in jackets in covered saucepan with water until they are done, but not mushy. Peel and slice them while hot. Keep warm.
Mix first 3 ingredients; then add milk. Cook until thickened. Add small amount of hot mixture to beaten egg yolks. Then add egg mixture to hot mixture. Cook 2 to 3 minutes longer. Take off stove, then add butter until melted. Pour in pie shell.
Line bottom of casserole with beans. Cut chicken into pieces and place on top of beans. Mix milk (or wine) with soup and spread over chicken. Mix stuffing mix with margarine and broth and spread over soup. Bake at 350° for 30 minutes. Serves 8.
Combine first 8 ingredients and shape into balls. Combine flour and paprika. Roll balls in flour mixture and brown in large skillet in oil. Drain on paper towels. Place in 2-quart casserole. Pour barbecue sauce over and place covered casserole in 350° oven. Bake 45 minutes to 1 hour. Serve over noodles.
Peel and slice potatoes. Make 3 layers of all ingredients in greased casserole. Bake 1 hour at 350°.
In skillet, saute celery and onions in margarine until limp. Add shrimp, rice, seasonings, cheese, olives and tomatoes. Transfer mixture to a 2-quart casserole and bake at 350° for 25 minutes or until bubbly and shrimp are done. Serves 6 to 8.
Mix (except Tater Tots and grated cheese) and put in greased casserole dish. Top with grated cheese, then Tater Tots. Bake at 350° until brown, about 1 hour.
Mix pretzels, sugar and butter. Spread in cake pan and bake at 400° for 9 minutes.
Wash beans. Put into a 6-quart pressure pot. Cook in water at low pressure for 1 hour and 15 minutes. Add tomatoes or juice and ham. Replace to burner and cook 1 1/4 more hours at low pressure. More salt may be needed depending on saltiness of ham.
Mix well and spoon into greased casserole. Bake for 50 minutes at 350°.
Grease Bundt pan. Spread nuts in bottom of pan and place frozen rolls on top of nuts. Sprinkle all the dry pudding over rolls. Boil butter and brown sugar; pour over pudding and rolls. Set in cool oven overnight or several hours until rolls have risen. Bake at 350° for 20 to 30 minutes. Remove from pan immediately.
Preheat oven to 350°. Mix, cook and serve in same pan. Pour oil into 13 x 9-inch pan. Tilt pan until oil covers bottom. Combine cake mix, eggs and water in pan. Stir with fork until blended, about 2 minutes. Bake 30 to 40 minutes until center springs back when touched.
Lightly brown meat; add green onions and garlic. Cook until onion is transparent (about 5 minutes). Add green pepper. Cook for 5 minutes. Add crushed tomatoes, Tabasco and salsa or jalapeno peppers (for 2 or 3 alarm). Cover and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and simmer slowly for 1 to 2 hours.
Brown and drain ground beef. Add onion, garlic salt and spaghetti sauce. Simmer into sauce.
Mix dry ingredients. Add oil. Mix. Add boiling water. Mix and knead. Add flour until dough is not sticky.
Drain pineapple reserving juice. Mix juice with cornstarch, sauce and mustard. Arrange chicken in shallow baking dish, skin side up. Broil until brown. Stir sauce and pour over chicken. Bake at 400° for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all. Continue baking 5 minutes.
Mix all together. Can be stored in individual containers days ahead. Great for weddings, showers, receptions, etc. Some of same punch can be frozen in designer containers and added to punch bowl to keep punch cold.
Combine all ingredients. Sprinkle with cinnamon. Bake in 1 quart casserole at 350°. Good with ham. Serves 6 to 8.
In medium skillet, saute onion, garlic, green pepper and celery in butter about 5 minutes or until tender. Remove from heat and stir in tomato sauce, water, bay leaf, parsley and salt and pepper. Simmer 10 minutes. Add additional water if needed. Add thawed shrimp. (Can start Minute rice at this point.) Bring mixture to a boil. Cook, covered, over medium heat 5 minutes. Serve shrimp creole over rice. Serves 3 to 4.
Grease a 10-inch pie plate or quiche pan. In a blender container, combine milk, eggs, flour, onion, marjoram and 1/4 teaspoon salt. Cover; blend 15 seconds. Pour into pie plate. Top with cheeses. Bake in a 400° oven for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes. Serves 6.
Cook until clear. Remove from fire and stir in beaten yolks of 2 eggs, then fold in beaten whites and 1 c. pineapple chunks. Set in slow oven in a buttered baking dish for 20 minutes. When cool, top with whipped cream or Cool Whip and pineapple dices.
Place chicken breasts in a shallow baking dish. Sprinkle lightly with salt and pepper. Top with Swiss cheese. Combine soup and milk. Pour over chicken. Sprinkle stuffing mix over chicken. Drizzle melted oleo over the stuffing. Bake, covered, at 350° for 30 minutes. Uncover and bake another 20 minutes or until golden brown and bubbly.
Bring water and salt to boil; stir in grits. Return to boil. Reduce heat. Cook 4 minutes. Combine grits and cheese in a large bowl. Stir until cheese is melted.
Drain pineapple well, reserving juice. Add juice to gelatin in a saucepan. Stir in 1 cup water. Heat to boiling, stirring constantly, to dissolve gelatin. Remove from heat. Stir in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 1 1/2-quart mold or 13 x 9-inch dish. Chill until firm. Unmold or cut in squares. Serve on salad greens. This is a very colorful salad as well as delicious.
Butter bottom of 9 x 13-inch pan. Line bottom of pan with whole crackers. Mix 1 package pudding with 2 cups milk. Fold in 4 ounces Cool Whip over crackers. Add another layer of crackers and repeat. Add a third layer. Frost with chocolate frosting, stirred gently. Chill for several hours.
Cream sugar and shortening. Add dissolved cocoa. Next add the eggs, flour, milk, vanilla and nuts. Bake at 350° for 45 minutes until done. Top with icing.
Grate nuts; do not grind! Put nuts, flour and sugar in bowl. Blend in margarine with fingers or pastry blender. Add remaining ingredients; mix well. Shape into 2 long blocks, 2 inches square. Wrap in wax paper; chill or freeze overnight. Cut into 1/8-inch slices. Put on cookie sheets. Bake at 375° for 10 to 15 minutes. Remove at once to racks to cool. Yields 5 dozen. Store in airtight containers. Will not ship well.
Mix rhubarb with 1 cup sugar, 2 tablespoons flour and 2 tablespoons butter and place in 8 or 9-inch pan. Let stand while mixing 1 cup sugar, salt, 1 cup flour, large egg (beaten), baking powder and oatmeal. Place on top of rhubarb mixture and shake down through. Bake 40 minutes at 375°.
Cook the spaghetti; drain. Add vegetables (cut up). Add Italian dressing and Salad Supreme. Toss everything together good. Put in refrigerator to chill. Ready to eat.
Wash and boil potatoes until tender. When cool enough to handle, peel and chop potatoes (the secret is to mix this salad while the potatoes are still warm). Add remaining ingredients until thoroughly blended. Refrigerate until ready to serve.
Cream butter and sugar. Add eggs, one at a time. Add sifted flour, alternating whipping cream. Add flavoring. Bake in pound cake pan. Start in cold oven. Turn oven to 325° and bake for 1 1/2 hours or until done.
Melt morsels over very low heat or use double boiler. Mix in noodles and peanuts. Drop mixture by teaspoons onto wax paper. Cool. (I break up the noodles and chop the peanuts coarsely; they hold together better.)
Brown ground beef and drain. Stir in refried beans and seasoning. Using a 13 x 9 inch pan, spread hamburger mixture over bottom. Spread all of the sour cream onto next layer. Then, layer picante sauce and cover with cheese. Bake at 350 degrees for 30 minutes. Serve with tostado chips.
Beat eggs; add pecans and dates. Spoon into greased mini tins. Bake at 350° for 20 minutes. Makes 24 small treats. You must use mini tins.
Heat olive oil in large frying pan. Add meat, onions and seasonings and saute until the meat is brown. Add water, tomato sauce and beans to meat and simmer for 1 1/2 hours. Serve meat dish over rice. It's even better the next day.
Brown meat in frying pan. Drain excess fat. Combine flour, cheese, herbs and salt in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add sausage. Mix until evenly distributed. Sprinkle with ice water and stir until dough is just moist enough to handle.
Fry tortillas and onions in 3 tablespoons oil in a large frying pan. Scramble eggs and milk; pour over tortillas and toss quickly. Add cheese and continue to toss. Add salt and pepper and diced tomatoes. Simmer 5 minutes on low heat. Serve with Mexican style beans.