HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread first 3 items in pan. Top with fresh lettuce, tomatoes, green onions, shredded cheese and olives.
Combine flour and sour cream. Stir in bouillon granules, water and pepper. Set aside. In a large skillet cook and stir meat, mushrooms, onion and garlic in margarine until meat is done and onion are tender. Add sour cream mixture. Cook and stir over medium heat until bubbly. Serve over noodles. Serves 4.
Cake: In large bowl, mix together cake mix and strawberry jello; stir. Add oil, 1 cup coconut, milk, 1 cup drained strawberries, 1 cup pecans and eggs, one at a time. Pour into 3 greased cake pans. Bake at 350° for 25 to 30 minutes.
Cut chicken into bite-size pieces. Place in a slow cooker. In a medium bowl, stir soup, flour and pepper until blended. Pour over chicken. Do not stir. Cover and cook on high for 2 1/2 hours or 5 to 5 1/2 hours. Stir in peas, onions, pimiento and celery salt. Cover and cook on high for 20 to 30 minutes or until vegetables are tender. Serve over rice or noodles. Makes 4 servings.
Place potatoes in saucepan; add water to cover and 1/2 teaspoon salt. Bring to a boil; cover, reduce heat to medium and simmer 25 minutes or until potatoes are tender. Drain. Peel potatoes; place in a large mixing bowl and mash with a potato masher. Add 2 tablespoons butter, cream cheese, sour cream, milk and salt, mixing until all ingredients are blended. Spoon into lightly greased 12 x 8 x 2-inch baking dish. Brush top of mixture with melted butter; sprinkle with paprika. Bake immediately, or cover and refrigerate. If refrigerated, let stand at room temperature 30 minutes before baking. Bake at 350°, uncovered, 30 minutes or until hot. Makes 6 to 8 servings.
Have macaroni cooking while preparing cheese sauce. Cook and stir margarine, onion, salt and pepper in a 3-quart pot until onion is slightly tender. Blend in flour, cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk; heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Add cooked macaroni. Stir well. Place in 2-quart casserole. Cook, uncovered, in 375° oven for 30 minutes. Should be slightly brown. It's fun to slice up about 5 hot dogs and add to casserole before baking.
In blender, mix onion, salt, garlic, garlic salt, dry mustard, paprika, sugar and vinegar. Add salad oil. Blend again. Store in refrigerator. Makes 1 pint.
Peel and remove large seeds from cucumbers and finely chop enough to measure 2 cups. In a large saucepan, combine cucumbers thoroughly with sugar, lime juice, lime rind and a few drops of green food coloring. Bring mixture to a rolling boil and boil vigorously for 1 minute, stirring constantly. Remove mixture from heat and immediately stir in 1/2 bottle pectin. Skim off the foam and stir for 5 minutes, skimming off any more foam. Ladle into hot sterilized glass jars and seal immediately with melted paraffin. Serve with meat.
Mix all ingredients. Knead and cut like biscuits or drop mix from spoon. Bake at 450 degrees for 8-10 minutes. Serve hot.
Preheat oven to 350°. In a large bowl, combine macaroni, Cheddar cheese, onion and parsley. In blender combine cottage cheese, milk and mustard. Blend until smooth. Pour over macaroni mixture and mix thoroughly. Season to taste with salt and pepper. Turn into a 2-quart casserole dish coated with nonstick spray. Crumble bread crumbs and Parmesan and sprinkle over casserole. Bake for 20 minutes.
Combine sugar, eggs, butter, vanilla and dates in skillet over low heat and cook until dates are melted and thickened. Let cool. Add pecans and cereal. Shape in small balls. Roll in coconut. Chill in airtight containers. These freeze well or will keep for weeks in refrigerator. Serve straight from refrigerator or may be served at room temperature.
Cook sausage and onion until brown, drain. Mix other ingredients excluding cheese, put 1/2 in greased 9 x 13-inch pan. Spread sausage over this, then cheese. Add remaining mix and bake at 375° until brown.
Cut eggs lengthwise into halves. Combine egg yolks with next 7 ingredients. Beat together until well blended and smooth. Fill whites with yolk mixture. Pour sauce over the eggs in baking pan. Bake in oven at 350° for 15 minutes. Serves 4.
Brown ground beef; drain fat. Add onion soup mix and water; cook 15 minutes. Add seasonings and sugar and tomato sauce. Add vegetables and simmer for 10 minutes.
Cook beans according to instructions. Drain; reserve liquid. In saucepan combine onion, pepper and green onion. Mix soup, liquid from beans and water (liquid and water should be 1/2 cup). Pour soup mixture over vegetables in saucepan. Heat stirring. Blend sour cream, mustard, salt and pepper. Stir into mushroom soup mixture. Add cooked lima beans. Pour mixture into 6-cup casserole. Sprinkle with crumbled bacon and bread crumbs. Bake at 350° for about 30 minutes or until lightly browned.
Beat eggs. Add flour, salt and sugar. Add milk and flavoring. Add butter and cook until thick. Put in unbaked pie crust and brown.
Spread bean dip on each tortilla chip. Top with some cheese. Place 12 chips in a circle on a paper plate. Cook for 1 minute or until cheese begins to melt.
Melt almond bark in double boiler. Add peanut butter, then add other. Drop by teaspoon onto wax paper. Cool to harden. Yields 50 to 60 cookies.
In a 1 cup measure, heat water to boiling (1 minute). Place bran cereal in bowl. Stir in water until moistened. Add butter and let set until softened. Cover. Stir in sugar and egg; beat well. Blend in flour, soda and buttermilk. Mix well. Spoon into paper lined custard cups filling half full. Store any remaining batter in refrigerator for up to 6 weeks, using from it as desired. This recipe is easily doubled. Cook muffins uncovered until no doughy spots remain.
Heat oven to 425°. Mix sugar and cinnamon; mix lightly through apples. Heap up in pastry-lined pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 1/2-inch strip of aluminum foil to prevent excessive browning. Bake 50 to 60 minutes or until nicely browned and apples are cooked through. Makes 9-inch pie.
Combine sugar, Jell-O and water in saucepan. Bring to a boil. Dissolve sugar and Jell-O. Remove from heat and stir in fruit, pineapple and apricots. Set aside to cool. Combine milk and cream cheese. Beat until it is smooth. Then stir in Jell-O mixture and nuts. Chill.
In a large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients, except pastry. Heat to boiling. Reduce heat and simmer 10 minutes. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish (11 1/2 x 7 1/2-inches). Bake 30 to 35 minutes.
Pour cold water in bowl. Sprinkle gelatine on top of water. Add sugar, salt and hot water and stir until dissolved. Add vinegar and green coloring; cool. When mixture begins to stiffen, add remaining ingredients. Pickles should be sliced thin, almonds chopped or cut in small pieces and pineapple cut in small pieces. Use molds that have been rinsed in cold water. Serve on lettuce with mayonnaise.
Boil chicken until done; let cool. Take off bone. Put chicken back into broth. Cut can biscuits into strips. Put in salt and pepper. Cook until done.
1st Layer: Mix melted oleo with flour and nuts. Mix together well and pat out in pie plate for crust. Bake 30 minutes at 350°; let cool until cold.
Layer in order listed. Bake 1 1/2 hours at 350°.
Slice tomatoes. Whisk egg and water. Combine flour, salt, pepper, paprika and crackers. Dip tomato slice in egg wash, then coat both sides with flour mixture. Place on wax paper to dry 15 minutes. Heat oil in iron skillet. Fry tomatoes in single layer until golden brown on both sides, turning once. Drain on paper towels.
Mix all ingredients adding some chicken broth so mixture isn't too dry. Bake at 350° for 45 minutes, covered.
In large bowl, pour 1 cup boiling water over 1 cup cereal and raisins. Let stand for 1 minute. Add flours, baking soda, pumpkin pie spice, salt and remaining cereal. In another bowl, beat eggs well. Add sugar, oil and vanilla. Mix cereal/raisin mixture, egg mixture and buttermilk. Stir well. Will be very stiff. Let sit at room temperature for 15 to 20 minutes, stirring often. Mixture can be stored in covered container in the refrigerator for up to 3 weeks or bake right away. Spoon mix into greased muffin pan and bake at 450° for 15 minutes. Do not overbake. Yield: 3 to 4 dozen large muffins.
Mix all ingredients. Shape into loaf. Place in baking pan. Bake at 350° for 75 minutes. Let cool 10 minutes for easy slicing.
Add beaten egg yolks and Worcestershire sauce to cheese. Combine with beaten egg whites and fold in crushed potato chips. Bake in 400° oven until puffed and brown. Serve at once.
Cream butter and sugar, add eggs one at a time. Sift flour and soda together. Add one third of flour, then one half sour cream, another one third of flour, sour cream, etc. Add vanilla and lemon extract. Bake in tube pan one hour and 15 minutes or until done at 325°.
Mix pudding with liquids. Pour into Dixie cups. Freeze until just solid. Add popsicle sticks. Freeze again.
Mix all ingredients together to form 6 to 8 patties. Cook in frying pan with small amount of oil for 4 minutes on each side. These are truly the best crab cakes I have ever had!
Cook shrimp; drain. Mix eggs, cream cheese, salt and pepper. Saute onion in butter until soft. Add to egg mixture along with shrimp. Reserve some shrimp for garnish. Pour into pie shell and bake at 350° for 40 to 45 minutes.
Boil all ingredients, except corn and soda, for 5 minutes, stirring occasionally. Remove from heat and add soda. Stir in quickly and pour over popped corn, mixing well. Put in large pan and place in oven. Bake at 200° to 225° for 1 hour. Stir every 15 minutes. Store in tightly closed containers.
Cook bacon pieces (not crisp); drain fat and set aside bacon. Saute garlic in a little butter. Add tomatoes, wine and thyme. Cover and simmer for a few minutes.
Brown meat; drain any fat. Add onion; brown. Add seasonings. Cook about 5 minutes.
Simmer celery and leeks in boiling water for 15 minutes or until tender. Drain, reserving 2 cups of the liquid. Cook the onion in the butter over low heat until tender, but not brown. Mix bread and seasonings together. Add celery , leeks, as much reserved liquid as you need to make moist, butter and onion. Mix together with a fork. Stuffs a 10 to 12 pound bird.
Soften the peanut butter in a pan over low heat. Gradually stir in milk, salt and pepper. Chill. Cold peanut soup for 8 people.
Cook macaroni to package directions; drain. In medium saucepan, melt butter. Stir in flour, salt and pepper. Gradually stir in milk. Cook and stir until thick and bubbly. Remove from heat. Add Cheddar and Swiss cheeses; stir until melted. Stir in grated cheese. Mix macaroni with cheese sauce. Pour into lightly greased 2-quart casserole. Sprinkle with additional grated cheese, if desired. Bake, uncovered, at 350° for 35 to 40 minutes or until top browns. Makes 8 servings.
Melt chocolate and butter in double boiler. Cool. Beat egg and add chocolate mixture. Add powdered sugar to mixture. Mix in nuts, marshmallows and coconut. Form into rolls and roll in coconut. Chill and slice.
Slice rolled crescent rolls right from the can in 1/4-inch slices. Place on a cookie sheet. Sprinkle rolls with sesame seed. Top with a thin slice of Provolone cheese. Place a Smokie in the middle and press down into dough. Bake at 350° for 8 to 10 minutes or until dough is brown.
In frying pan, add tomatoes, kidney beans (with juice), onions and peppers. Cook over low heat. While this is cooking, stir in hamburger. Simmer over low heat for 20 to 25 minutes.
Bake cake mix. Heat milk, sugar and coconut extract, then cool. Poke holes in cake and pour cooled mixture over cake. Spread Cool Whip on top of cake and sprinkle with coconut. Refrigerate.
Lightly toss avocado, apples, dates, walnuts and sprouts. Mix lemon juice and salt to make dressing. Add to other ingredients and toss again. Simple, sweet and refreshing. Makes 2 to 4 servings.
Wash, dry and prick potatoes with a fork. Bake or microwave until tender. While potatoes are cooking, drain and flake salmon. Add soy sauce, lemon juice and Oriental sesame oil. Toss and set aside. Once potatoes are done, split open. Squeeze gently to fluff. Top with salmon mixture, dividing equally. Sprinkle with snipped chives and red pepper mix. Serves 2.
Open jalapeno. Remove seeds and membranes. Discard. Open can of olives and discard liquid. Chop vegetables and jalapeno peppers. Combine ingredients. Stir well. Add salt, cumin and hot sauce to taste!
Beat eggs and baking powder together until stiff. Add sugar a little at a time. Add vanilla. Fold in crushed Ritz crackers and pecans. Pour into greased pie plate. Bake 20 to 30 minutes in 350° oven. Cool about 2 hours before serving. Spread Cool Whip over pie. Refrigerate until time to serve.
Bring pineapple with juice to a boil. Add jello and mix. Let cool to room temperature. Add whipped topping and buttermilk. Whisk until blended. Pour into 9 x 12-inch container. Refrigerate until firm. Slice and serve on lettuce leaf.
Prepare cake mix per package directions. Make two 8-inch layers. Let cake cool completely.
Melt marshmallows and water in double boiler. Mix sugar, milk, oleo, salt and vanilla and bring to boil. Boil 8 minutes, stirring constantly. Remove from heat. Stir in chocolate chips and vanilla. Blend in marshmallow mixture and nuts. Pour into 9 x 13-inch buttered pan.
Remove wing tips and reserve for the soup pot. Cut wings apart at joint. Brown wings on both sides in oil. Remove wings with a slotted spoon. Pour off excess oil.
Sift flour, sugar, baking powder and salt together working in butter and adding water to make soft dough. Put in buttered pan and cover with remaining ingredients. Bake for 1 hour in moderate oven.
Preheat to 350°. Melt butter. Add sugar and molasses. Mix thoroughly. Lightly beat egg. Add to butter mixture. Blend well. Sift flour with spices, salt and baking soda. Add to mixture. Batter will be wet. Layer sheet of foil on cookie sheet. Drop by teaspoon on foil. Bake until cookies start to darken (8 to 10 minutes). Remove from oven. While still soft, let cool on foil.
Pound meat until thin. Seed peppers and julienne cut. Saute peppers in heated oil. Remove peppers to another plate. Dip meat in flour, egg, and crumbs; saute meat on both sides until brown and cooked through. Transfer to platter. Pour off oil, leaving one teaspoon of drippings in pan; blend in cornstarch and beef broth. Simmer. Salt and pepper to taste. Add sauted peppers and sliced lemon. Pour pepper sauce over meat.
Mix popped corn and nuts; put on large cookie sheet. In a 3-quart saucepan, combine sugar, margarine and syrup. Bring to a boil over medium heat. Stir constantly. Boil 10 to 15 minutes or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over corn and nuts. Stir to coat well. Let dry. Break apart and store in tightly covered container. Makes about 2 pounds.
Brown meat with pepper and onion. Pour off fat. Add remaining ingredients. Bring to a boil; reduce heat, cover and simmer for 15 to 20 minutes. Serve on buns.
Mix together. Bake at 350° for 45 to 60 minutes. Test with a knife.
Beat eggs; add sugar and mix well. Stir in sour milk in which the soda has been added. Mix together and sift flour into the mixture. Add vanilla. Melt the chocolate and butter together. Add to the batter. Chill overnight. Roll out and fry in deep fat. Dip in sugar.
Mix fruit juice, little lemon juice and cream cheese. Mix and serve on fruit cocktail and other fruit.
Saute sausage and chuck. Drain grease. Add onion, pepper, mushrooms and garlic until onion is clear, then add next 3 herbs. In large saucepot, put sausage mixture and add remaining ingredients. Simmer for 1 1/2 hours. Serve over vermicelli with garlic bread and salad.
Cut chicken or turkey in small pieces. Drain Veg-All and reserve liquid. Mix cream soup with approximately 1/3 of Veg-All liquid. Mix top 3 ingredients together. Season. Add mashed potatoes or cooked rice. Heat in a 350° oven for approximately 30 minutes.
Evening: To make bread, combine ingredients in a large bowl until well blended. Put in a greased bowl. Turn dough over once to grease top. Cover tightly with plastic wrap and let stay overnight in a warm place.
Cream first 4 ingredients together. Beat in egg, vanilla, flour, salt and soda. Make small balls of dough. Press down with floured fork. Bake 4 minutes on ungreased cookie sheet in a 375° oven.
Combine oil, sugar, vanilla, eggs and zucchini. Sift dry ingredients. Add liquid mixture to dry ingredients. Fold in raisins and nuts. Divide between 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until cake tester is clean after inserting.
Combine corned beef with all ingredients. Pour into 2-quart casserole dish. Bake 30 to 40 minutes at 375°.
Combine brown sugar, vinegar, water and mustard. Stir until sugar dissolves. Combine meats, crumbs, eggs and milk; mix well. Form into balls. Place in casserole and pour first mixture over meatballs. Bake 1 1/2 hours at 270°, basting often.
In a skillet sprayed with Pam or salad oil, fry on medium heat the okra, corn, onion and tomatoes. This will fry up juicy. Continue cooking until it cooks down to almost dry. (If you use frozen corn, boil instead of fry.)
Boil broccoli until tender. Combine broccoli with onions, soup, cheese, mayonnaise and eggs. Place in greased casserole dish. Cover with bread crumbs. Bake at 350° for 30 minutes.
Lightly brown steaks in small amount of oil. Set aside. Saute onion. Add mushroom soup, sour cream, seasoning and steaks. Serve with cooked noodles.
Melt margarine in casserole dish. Combine remaining ingredients, except cheese, and pour into dish. Bake at 375° for 35 minutes. Sprinkle cheese on top and bake another 15 minutes.
In large skillet melt butter over medium heat. Add ingredients, except tomato and cheese. Cook, stirring occasionally, until vegetables are tender, about 7 to 10 minutes. Add tomato wedges; sprinkle with cheese. Cover; let stand until cheese is melted. Serves 6 to 8.
Mix well the peanut butter, margarine, syrup, vanilla and salt. Sift confectioners sugar. Gradually stir sugar into peanut butter mixture until smooth. Nuts may be added at this point, if desired. Put mixture in an 8 x 8 x 2-inch pan; place in fridge. Chill; cut into squares. Makes about 2 pounds of candy or 2 to 2 1/2 dozen squares.
Combine nuts, Karo, sugar, butter and salt in heavy skillet. Cook on high heat, being careful not to burn it. Stir until dissolved, 15 or 20 minutes, until mixture spins a thread. Remove from heat and immediately stir in soda and vanilla. Cool on cookie sheet and break into pieces when cool. Can be used with 1 cup peanuts and 1 cup pecans or with 2 cups pecans.
Preheat oven to 350°. Cream sugar and butter. Add eggs one at a time and beat well. Add milk, then crushed vanilla wafers, pecans and coconut. Pour into a greased and floured tube pan. Bake at 350° for one hour and 15 minutes.
Mix milk and lemonade well. Add Cool Whip. Put in graham cracker crust.
Mix well, pour into a shaker and use as a seasoning on steak, pork, chicken, deer, rabbit. Allow to marinate overnight on meat if desired.
Blend 1/3 cup sugar with 1 tablespoon cornstarch and add crushed pineapple. Cook, stirring constantly, until thick and clear. Cool. Blend cream cheese with 1/2 cup sugar and salt. Add eggs and beat well. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of unbaked pie shell. Pour in cheese mixture and sprinkle with nuts. Bake at 400° for 10 minutes, then at 325° for 50 minutes. Cool.
Melt butter in large pot. Cream the sugar and butter. Add eggs, one at a time. Add vanilla and flour, a little at a time. Add 1 1/2 cups nuts. Mix and pour into pan. Add rest of nuts on top. Bake at 325° for 35 or 40 minutes.
Mix all ingredients and pour in a buttered 1 1/2 quart dish. Pour juice over the top and bake at 350° for 40 minutes. Cover the last 20 minutes.
Mix all spices together in a small bowl. Pour spices in a large brown paper bag and shake. Add whole chicken to bag and shake well. Tie end of bag with a twist tie. Place bag in 9 x 13-inch glass baking dish with tie to the side. Bake at 400° for 1 hour, then 350° for 12 to 20 minutes.
In medium saucepan over medium-high heat, melt butter and saute shallots lightly. Stir in flour until creamy. Add broth and sherry slowly; heat until boiling and gravy is smooth. Season to taste with nutmeg, salt and pepper. Reduce heat to low and simmer 5 minutes. Stir in ham, chicken, asparagus and cream. Pour chicken mixture into ungreased 9-inch pie plate.
Microwave butter 45 seconds to melt. Add crumbs, sugar and nuts. Press into a 9-inch pie plate. Microwave 2 to 2 1/2 minutes, turning dish every 30 seconds.
In skillet, brown your ground beef with the onion, chopped small, and sprinkle with garlic salt. Make mashed potatoes with your milk and butter and put aside. Take a 9 x 12-inch baking dish. Pour ground beef at bottom, layer corn on top of beef, then potatoes. Sprinkle with bread crumbs. Bake 40 minutes at 375°.
Place milk in top of a double boiler. Just as the water in the bottom of the boiler begins to boil, add cheese to milk. When it starts to thicken, remove from heat. Store in the refrigerator.
Combine all ingredients. Put in a greased 2-quart casserole dish. Cover and bake in a 350° oven for 30 minutes. Uncover and bake 15 minutes longer.
Empty pork and beans into large casserole dish. Add catsup, brown sugar and 1 can French fried onions. Mix well. Bake at 350° for 30 minutes or until bubbly. Top with other can of French fried onions and bake for additional 5 minutes.
Layer first 5 ingredients in one large salad in order given. Mix mayo with sugar and seasoned salt. Spread over all. Sprinkle cheese and bacon pieces on top. Refrigerate 24 hours before serving.
Chop garlic; mix with salt and pepper. Cut several holes in roast and stuff with garlic. Place roast in Dutch oven size pot. Heat oven to 450° to 475°. Roast without lid on 30 minutes to brown. Add 2-inches water to bottom of pot. Cover with lid and lower oven to 275° to 300° for 2 1/2 undisturbed hours.
In a large bowl, dissolve 2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (120° to 130°). Stir into dry ingredients.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, saving the juice. Add lemon juice to make 1 cup. Stir into gelatin. Chill until slightly set, then stir in pineapple and carrots in.
Cream margarine and sugar. Add egg, apples and nuts. Sift in flour, cinnamon, baking soda and baking powder. Mix well. Spread in a 10 x 10-inch buttered pan. Bake at 350° for 40 minutes. Cool in pan. Cut in squares. Enjoy!
Combine all ingredients in salad bowl and toss lightly. Chill until ready to serve. Better when it is a day old.
Remove skin from chicken and discard. Rinse chicken and place in a 9 x 13-inch pan or baking dish. Mix together all the ingredients and pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours.
Melt butter; stir in flour. Over medium heat, add milk to butter and flour, stirring with whisk until it thickens. Remove from heat and add cheese; cover until cheese melts. Great on vegetables, potatoes or rice. Enjoy!
Cream butter and Crisco. Add sugar; add eggs, one at a time. Add flour and milk; add flavoring and beat well. Bake at 300° for 1 hour and 40 minutes.
Slice cucumbers into paper thin slices leaving peel on. Slice onion into thin rings. Dissolve salt in water and pour over the sliced vegetables. Put about 1 quart crushed ice on top. The ice and salt are what makes the pickles crisp. Let stand 3 hours weighted down with a plate. Drain. Combine sugar, vinegar and spices and bring to a boil. Add drained vegetables and heat to boiling point. Do not boil. Pack in sterilized jars; fill to overflowing. Seal.
Heat oven to 350°. Grease a 13 x 9-inch pan. Melt peanut butter and margarine over low heat. Add remaining ingredients and stir until blended. Spread in pan and bake 25 to 30 minutes. Cool; cut into squares.