HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Sprinkle with paprika. Bake 1 to 1 1/2 hours at 325°.
Cook broccoli according to package directions; drain. Place in well greased casserole and sprinkle with chicken. Combine soup, mayonnaise, lemon juice and curry; stir until well blended. Pour over the waiting casserole; top with bread crumbs, cheese and butter. Bake at 350° for 30 minutes.
Blend soups. Stir in milk and cream; heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter on top. Makes 6 to 8 servings.
Cook sugar, milk, butter and cocoa 5 minutes after it comes to boil. Remove from heat; add vanilla and peanut butter. Beat until thick. Pour in buttered plates and cut into squares.
Cut pork into bite-size squares. Brown in own fat. Add water. Cover and simmer until pork is tender. Combine brown sugar, cornstarch, salt, vinegar, juice and soy sauce. Cook 10 minutes. Pour sauce over pork; let stand 30 minutes. Add remaining ingredients and cook 3 minutes. Serve over rice.
Peel onions. Place, root side down, in small glass dish. Top each onion with a sprinkle of bouillon, a dash of Worcestershire sauce and 1 teaspoon butter. Cover dish with plastic wrap, leaving 1 corner open. Bake in microwave for 3 to 5 minutes on 100% power (High).
Add pineapple, orange juice, sugar, and nuts to cranberries. Dissolve Jello in water and cool. Combine all ingredients, place in mold and chill overnight.
Place crackers in large mixing bowl. Mix	oil and spices well and pour over crackers. Stir, making sure crackers are covered with oil and spices. Place on a cookie sheet and bake 45 minutes in a 225° oven. Stir occasionally while baking.
Season oxtails using garlic/onion powder in 4-quart pot. Boil meat at medium-low temperature for 1 1/2 hours. Add onion, vegetables and more seasoning (your taste). Once vegetables have been added, cover pot and let it come to a boil. After it reaches boiling point, lower heat to medium low setting and continue to cook for an additional 1 1/2 hours until vegetables are tender.
Mix all ingredients thoroughly. Roll into small balls, then roll balls in mixture of 2 tablespoons of sugar and 2 tablespoons of cinnamon. Place balls on ungreased cookie sheet and bake at 375°. Do not overbake. Take out before cookies get brown, 8 to 10 minutes approximately.
Add shortening to hot milk, then add sugar. Dissolve and cool to lukewarm. Add crumbled yeast; stir in eggs and add flour and raisins. Knead well (about 20 minutes), until smooth and elastic. Dough should be lighter than for bread. Let rise until double in bulk. Punch down and let rise again. After it has risen for the second time, put dough on board and let rest for 10 minutes. Form into round loaf to fit a 2-quart greased casserole or pan. Let rise for about 45 minutes, or until double in size. Top can be decorated with a cross made of strips of dough, braided and each end of braid pressed firmly into dough. Bake about 45 minutes at 350°.
Preheat oven to 375°. Combine flour, soda and salt; set aside. Cream butter or shortening and sugars until light and fluffy. Beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's and nuts.
Put asparagus in a large, shallow skillet; pour in boiling water. Return to a boil and cook 5 minutes only; drain thoroughly and chill. Toss with marinade not more than 1/2 hour before serving or it will turn asparagus dark. Good for company as can be made 1 or 2 days ahead and served cold or at room temperature.
Place rack in lowest position in oven. Preheat oven to 350°. In a large bowl combine all ingredients. Pour into pastry shell. Bake 35 minutes or until golden brown. Refrigerate leftovers.
Dissolve jello in water. Add raspberries. Stir until thawed. Add pineapple and banana. Pour 1/2 of mixture into clear glass bowl. (Do not refrigerate remaining mixture.) Refrigerate at least 2 hours. Spread sour cream over chilled jello mixture. Pour remaining mixture over sour cream. Refrigerate 2 hours.
Place carrots in a skillet; add 1-inch water and bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until crisp-tender. Drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-inch shell; set aside. Process the removed carrot in a blender until finely chopped. Transfer to a bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13 x 9-inch baking dish.
Combine first 8 ingredients; add 1 teaspoon salt and 1/8 teaspoon pepper. Mix thoroughly. Shape into balls about 1 1/2 inches in diameter and roll in flour. Fry in melted shortening until browned on all sides. Remove from pan. Pour bouillon into pan. Mix 2 tablespoons of flour and water to a smooth paste and add, stirring until thickened. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add meatballs and simmer 20 minutes. Serve hot over buttered noodles or alone.
Mix cocoa, sugar, milk and margarine in a large saucepan. Bring to a boil; boil for 90 seconds. Remove from heat. Add uncooked oats, peanut butter and vanilla. Mix well. Drop by spoonfuls onto wax paper. Let cool.
Saute vegetables in melted butter until tender. Add chicken and seasonings. Add cream cheese to mixture and blend over low heat until cheese is melted. Pour mixture into buttered casserole and heat in oven at 350° until top is golden brown.
Cut steak in strips. Combine flour, salt and pepper and coat meat. Cook meat in hot oil until browned on both sides. Drain tomatoes and reserve liquid. Add tomato liquid, water, onion, garlic and gravy base. Cover and simmer about 1 1/4 hours until meat is tender.
Combine beans, cabbage, pickles, onions and raisins; mix. Combine chile sauce, mayonnaise and celery seed for dressing. Pour over salad and mix to coat evenly. Serves 6.
Remove any wilted outer leaves from cabbage. Cut into quarters and remove tough center. Wash under cold running water. Drain well and dry with paper towels. Grate on a vegetable shredder or the coarsest side of a regular grater. Peel and finely chop onion. Wash and dry parsley. Snip into small pieces with kitchen scissors. Mix all ingredients together with a fork. Put in a cold place until ready to serve.
Cover 11 x 15-inch pan with graham cracker crumbs. Slice bananas over crumbs. Slice ice cream 1/2-inch thick and place slices over bananas. Sprinkle with nuts. Place in freezer until firm. Melt butter and chocolate chips over low heat. Add sugar and milk and cook until thick, stirring constantly. Cool and pour over crumb mixture. Chill. Add 1/4 cup powdered sugar and vanilla to Cool Whip. Pour over all. Freeze. Serve in slices or squares. Serves approximately 25.
Mix eggs, sugar, oil and vanilla. Sift flour, soda, salt, nutmeg, cloves and cinnamon. Add buttermilk and fold in box of Raisin Bran until dissolved. Bake 12 to 15 minutes at 350°. Place on middle rack; do not overcook. Grease pans with Pam generously. These will come out perfect and delicious.
Heat oven to 375°. Put butter in baking dish to melt. Sift together flour, sugar, salt and baking powder. Add milk all at once. Stir to blend. Spread butter over bottom of pan. Add 1/2 of batter. Arrange peaches over the batter. Pour on the rest of batter. Bake 45 minutes or until brown. Serve with cream or ice cream.
Sift flour with baking powder and salt; then mix with 3/4 cup of the cheese (reserving other 1/4 cup of cheese.) Mix the egg, shortening and milk together and then stir egg mixture into cheese mixture with a fork. Spoon into greased muffin pans (about 2/3 full) and sprinkle with remaining 1/3 cheese. Bake in 425° oven for 25 minutes or until brown.
In nonstick 9-inch square baking pan, combine mushrooms, potatoes and onion. Dissolve bouillon cubes in 1 1/2 cups boiling water. Add salt, thyme and pepper. Pour over vegetables. Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes more or until vegetables are tender. Makes 6 servings. About 55 calories each.
Cook chicken breasts. Let cool; cut into chunks. Mix with soup and milk. Cook 15 minutes. Melt margarine; mix with dressing. Put half dressing in casserole dish. Layer with chicken. Put rest of dressing on top. Bake 30 minutes at 350°.
In large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside. Reserve 2 teaspoons bacon drippings in saucepan. Discard remainder. Add onion to saucepan and cook until lightly browned. Add diced potatoes and water; cook over medium heat until potatoes are tender, 10 to 15 minutes. Add corn, milk, salt and pepper; heat through (do not boil). Top each serving with crumbled bacon. Yield: 4 servings.
Mix last 4 ingredients together. Heat in saucepan until cheese and butter are melted. Spread onto English muffins. Place under broiler until slightly browned and bubbly. Cut into quarters.
Saute onions until tender. Add ground beef and cook until brown. Add all remaining ingredients. Cook at simmering temperature 1 1/2 to 4 hours. Serve over 8 ounces cooked spaghetti. Makes 6 generous servings.
Mix all ingredients well. Put on a cookie sheet and put in refrigerator to cool overnight or several hours. Slice into two loaves. Bake on cookie sheet 1 hour at 350°.
Peel and remove seeds. Cook in open kettle with other ingredients until thick. Put in an unbaked crust and bake until crust is baked. Cover with a meringue and brown.
Cook (or steam) the broccoli for 5 or 6 minutes; drain well. Combine soup with the mayonnaise, eggs and cheese. Add onion; mix well. Pepper to taste. Add broccoli; mix well. Spray a casserole dish with cooking spray. Pour in mixture. Top with crushed Ritz crackers. Top with margarine. Bake for about 30 minutes in a 350° oven.
Spray 2 cookie sheets with Pam. Beat egg whites until soft peaks. Gradually add sugar, salt, butter and sherry. Blend. Add nuts and toss to coat well. Spread on cookie sheets. Bake 1 to 1 1/4 hours at 250° until coating and nuts appear dry. Stir every fifteen minutes to separate nuts. Rinse off "stickiness" from spatula after each turning. Cool. Dry. Store in tight tins. (Addictive!)
Cook both packages of carrots until tender. Do not overcook. Drain carrots and mix with onions and peppers. Combine remaining ingredients to create the sauce. Pour sauce over carrot mixture and refrigerate at least 1 hour.
Select large mild onions. Slice them thin and separate into rings. Combine milk and eggs in shallow pan. Dip onion rings into it and make sure each is wet. Lift onion rings out; coat with flour. Fry in deep fat until light golden brown. Drain on paper towels and sprinkle with salt.
Brown meat and drain. Add onion and celery. Cook until tender. Add tomato paste, 1/2 cup cheese and seasonings. Mix well. Separate crescent dough into 8 triangles. Place in 9-inch pie plate, pressing together to form crust. Flute edge. Fill with meat mixture. Top with remaining cheese. Bake at 375° for 15 to 20 minutes or until crust is golden brown. Makes 6 to 8 servings.
Preheat oven to 350°. In large bowl, combine the ground beef, eggs and crackers. Mix soup mix and milk; then add. Shape into two loaves in shallow baking dish; bake 1 hour.
Mix together eggs, oil and carrots. Add remaining ingredients. Bake at 350° for 30 to 35 minutes.
Saute onion and garlic in olive oil. Place plum tomatoes in blender and blend so there are some pieces; do not puree. Add this and add other ingredients to pan. Cook 2 hours on low heat. This sauce is delicious over any variety of pasta and is also wonderful with Veal or Chicken Parmigiana and Chicken Cacciatore*.
Mash avocado with fork, then mix with all other ingredients. Layer in pan. Second layer, green onion (chopped). Third layer, lettuce (chopped fine). Fourth layer, tomatoes and fifth layer is Cheddar cheese. On the second through fifth layers, you can use your own desired amount of each. Then sprinkle with chili powder.
Blend shortening and butter into flour and salt with pastry cutter till crumbly. Add cold water, 1 T at a time until dough is formed. Roll out between sheets of waxed paper and lay in pie plate. Prick sides with a fork. Bake 1 crust pie shells for 10 minutes at 425 F. Bake 2 crust pies at 425 F for 45 minutes. Before baking 2 crust pie, brush top lightly with milk and sprinkle with sugar and cinnamon.
Heat oven to 375°. In a large bowl beat shortening, sugar, water and vanilla until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture until just blended. Stir in chocolate chips. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake 7 to 9 minutes. Cool 2 minutes on foil paper. Remove to rack and completely cool. Makes 3 dozen.
Sift together flour and spices. Cream together shortening and sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture to creamed mixture alternately with milk. Stir until smooth. Pour into 2 greased and floured 8-inch pans. Bake in 350° oven about 25 minutes. Cool in pans for 10 minutes before removing.
Cook noodles. Chop tomatoes, onion and green peppers. Mix all ingredients together. Serve chilled.
Mix all ingredients together. Refrigerate for a couple of hours to allow flavors to blend. Prior to serving, cut the top off a round loaf of sourdough bread. Hollow out the inside and fill with spinach mixture just prior to serving. Serve with cubes of sourdough bread.
In 5-quart saucepan over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix. Cook 1 minute. Add tomatoes, breaking up with a spoon. Stir in turkey broth; bring to a boil. Add corn and turkey; reduce heat to low and simmer 5 minutes. Add cilantro.
Mix together pie filling, pineapple and milk plus marshmallows if using; fold in Cool Whip. Refrigerate overnight.
Combine milk and pudding in large bowl. Beat with wire whisk until well blended. Gently stir in 1 cup of whipped topping. Layer pound cake, strawberries and pudding. Top with additional cake, strawberries and whipped topping.
Layer first four ingredients in a greased crock-pot. Add mushroom soup. Turn on high until it goes to cooking, then turn down until it is done. Cook two to three hours. Leftovers, very good the next day!
Mix together. Bake for 30 minutes at 350°. Serve with crackers.
Dissolve Jell-O in boiling water. Add sugar; stir until sugar is dissolved with Jell-O. Allow to stand until syrupy. Mash the cheese; add to Jell-O and stir until mixture is creamy. Whip Dream Whip and fold into Jell-O mixture. Add pineapple chunks and nuts. Pour into deep bowl or mold and chill. Can use cherries to decorate if desired.
Layer all ingredients in order given, adding mayonnaise or dressing on top. Chill 8 to 12 hours. Serve.
Mix flour, baking powder, salt and shortening together with spoon. Add 2 scant cups of hot water. Mix until a ball forms. Take a portion and roll very thin (1/8 inch).
Melt butter. Add basil and parsley. Blend in cream cheese, Parmesan cheese, olive oil, garlic and pepper. Stir in boiling water. Blend. Serve with thin spaghetti, Parmesan cheese and a crisp salad.
Cream sugar with flour and butter. Add eggs, buttermilk and coconut. Mix well and pour in shell. Bake at 300° to 325° until done.
Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with melted margarine. Bake at 425° for 25 minutes.
Preheat oven to 350°. Thoroughly mix all ingredients and shape into a loaf pan. Bake 90 to 120 minutes. Drain and remove from loaf pan. Add additional picante sauce to each serving, if desired.
Brown meat and onion. Drain. Stir in soup, thyme and extra vegetables. Spoon into 2-quart casserole. Spread potatoes evenly over meat. Bake at 350° for 20 minutes or until hot all the way through. Remove from oven. Sprinkle with cheese. Heat until melted.
Mix eggs, margarine, sugar, sour cream, soda, baking powder and vanilla until smooth. Add chopped apples and mix. Last, add 2 cups of flour and mix well. Pour in Pyrex baking pan, 8 x 12-inch or similar pan.
Cook ground beef, onion, salt and pepper until done. Drain the fat and mix with taco seasoning and refried beans. Spread in a casserole pan 1/2-inch deep.
Melt butter and cook chicken breasts over low heat, turning frequently, for 30 minutes until tender. Keep warm in same skillet.
Roll up fillets and arrange, seam side down, in square baking dish. Combine soup, wine and cheese; spoon over fillets. Heat, covered, 11 to 12 minutes, until fish is done. Let stand, covered, for 5 minutes. Sprinkle with parsley before serving. Yields 4 servings.
In a large bowl, combine first 5 ingredients. Using a 1/3-cup measure, shape mixture into 2-inch balls. Place in 2 large, shallow roasting pans. Combine all remaining ingredients. Pour over balls. Bake at 325° for 1 hour, basting frequently with sauce. Yields 15 servings.
Allow cheese to soften at room temperature. Gradually add drained pineapple, green pepper, onion, pimento and salt. Chill 24 hours. Roll cheese mix into ball and in parsley flakes. Freezes well.
Mix the cream cheese, beef and green onion. Roll into a ball and roll in pecans.
Cream shortening and sugar; add beaten eggs. Stir seasonings into pumpkin and add to creamed mixture. Sift flour with baking powder and salt. Add to first mixture, then add raisins and nuts; beat. Drop from spoon onto cookie sheet. Bake at 400° for 15 minutes.
Cream together butter or margarine and cream cheese. Add eggs, one at a time, beating well after each addition. Add sugar and beat well. Add flour and baking powder to the creamed mixture. Then add vanilla and lemon extract and beat again to make sure all ingredients are thoroughly mixed.
Mix together eggs, sugar, oil, vanilla and zucchini. Add flour, cinnamon, salt, soda and baking powder. Fold in chocolate chips and nuts. Bake in a 9 x 13-inch pan at 350° for 35 to 45 minutes. Frost with Frosting to follow.
Scrub and bake potatoes in a 425° oven until tender. Cut potatoes in half lengthwise. Scoop out each potato half, leaving a thin shell. Place potato pulp into mixing bowl. Add 3 tablespoons of the melted butter. Add rest of the ingredients. Beat until smooth. Pile mixture into shells. Place in baking pan. Brush tops with remaining melted butter. Sprinkle with paprika. Bake at 425° about 20 minutes or until light brown.
Layer ingredients in order in 9 x 13-inch cake pan. Pour margarine evenly over cake. Bake at 350° for 45 minutes. Cool. Serve plain, with Cool Whip or with ice cream.
Make crust in 13 x 9-inch glass pan. Mix crumbs, butter and sugar (reserve 1/2 cup mixture). Press in bottom and sides of pan.
Place pecans on foil-lined large cookie sheet. Dot with margarine. Cook at 300° for 15 minutes. Sprinkle with garlic salt and let cool. Can freeze. Do not add garlic salt until end of cooking.
Cream butter, sugar and eggs together until fluffy. Sift dry ingredients; add dates and nuts. Add alternately with applesauce to butter and sugar mixture. Mix thoroughly and pour into well greased 9-inch tube pan and bake at 225° for 1 hour.
Preheat a large skillet over highest heat until very hot. Add oil and scrambled eggs. Add cooked rice and vegetables. Stir and toss to blend quickly. Add sesame oil and soy sauce and optional ingredients, if desired.
Put together the first 3 ingredients. In a large bowl, mix the oil, salt and wheat flour. Knead by hand 6 to 7 minutes, adding white flour a little at a time. Put in a greased bowl and cover. Leave in a warm place to rise 2 to 3 hours, until tripled. Punch down and roll out some on lightly floured surface until thin. This may be used for pizza and topped with sauce, cheese and veggies or for a calzone.
Thaw and pick lobster. Squeeze lemon juice over lobster meat. Then add onion and celery. Marinate 4 hours.
Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9-inch square pan. Bake at 350° for 6 to 8 minutes; cool slightly. Combine caramel and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4-inch from edge. Set aside.
Combine all ingredients together in large mixing bowl by blending lightly, adding crab meat last. Do not break crabmeat lumps. Shape into 12 (2 1/2-inch) cakes. Add extra bread crumbs to hold cakes together, if needed. Place cake on buttered baking sheet pan. Bake at 350° for 15 to 20 minutes or until golden brown. Serve with lemon wedges and cocktail sauce. Serves 6.
Cook ground beef and water for about 30 minutes, then add tomato juice. Then add chili stick or block (chopped up) and let melt. Then add chili beans. Add onion. Stir and cook about 30 minutes.
Cook macaroni in boiling water and 1/4 cup Italian dressing for 10 minutes. Drain. Combine rest of vegetables and 3/4 cup Italian dressing in large glass bowl. Let stand at room temperature at least 2 hours, turning frequently. Add mayo and blend. Refrigerate.
In a well-buttered 2-quart casserole, arrange in alternate layers potatoes, onion and salt and pepper. Repeat 3 times. In small saucepan, heat soup with milk. Pour over potato mixture. Cover and bake in 375° oven for 45 minutes. Uncover and bake 15 minutes.
Preheat oven to 400°. Boil margarine and water. Cool 2 minutes; add flour. Add eggs, one at a time. Place in 13 x 9-inch pan. Bake 30 to 35 minutes or until golden brown.
Brown sausage in a frying pan and pour off grease. Add chopped onion, garlic, celery and green pepper to sausage. Simmer until tender. Wash rice and add mixture in Pyrex baking dish along with the soups. Bake 1 1/2 hours at 350°, stirring occasionally. Serves 6.
Cream the shortening and sugar. Add the other ingredients and beat thoroughly. Put in greased pan and bake at 350° until done.
Cream the sugar, shortening and vanilla. Add flour, salt and baking powder alternately with milk and eggs. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Peel eggplant and cut into 3/4-inch cubes. Remove core and seeds from pepper and cut into 3/4-inch cubes. Core tomatoes and cut into 1-inch pieces. Coarsely chop onion. Peel and finely chop garlic. Put oil in 14-inch Dutch oven. Add all vegetables except tomatoes. Stir and cook until onion becomes clear. Add rice and keep stirring until all the grains become coated with oil. Add tomatoes, broth, cayenne pepper and water. Break up any clumps of rice. Put oven over 14 coals until mixture starts to boil. Then put 12 coals on top and 10 coals on bottom. Cook for 17 minutes. Do not stir during this stage and do not remove lid. Remove from heat and fluff with fork. Put lid back on and let steam for 5 minutes.
Combine thoroughly and store in an airtight container. To make hot chocolate, combine 1/3 cup mix and hot water in mug. Stir well.
Mix first three ingredients in the order listed. Add lime zest. Pour into pie crust; shape. Add slices of lime to decorate. Chill 2 hours.
Mix pudding, milk, condensed milk, vanilla flavoring and about 1/4 of Cool Whip together with a whisk. In a 2 qt. dish layer vanilla wafers, sliced bananas, and pudding. Put in the refrigerator and let chill. Top with extra Cool Whip and for an extra look sprinkle with crushed vanilla wafers.
Rinse salmon. Pat dry. In flat, shallow dish, combine oil, mustard, lemon juice and shallots. Roll salmon in mixture. Coat both sides and refrigerate 1 to 2 hours. Place salmon on well oiled foil. Place on grill about 4 to 6 inches from hot coals. Cook 10 to 12 minutes per inch of thickness or until flesh turns opaque and flakes easily when tested with a fork.
Combine ground beef, soup mix, egg and Worcestershire sauce. Shape mixture into 6 patties. Arrange patties on a microwave roasting rack placed in a 12 x 8-inch glass baking dish. Cover with wax paper. Microwave at High 7 to 8 minutes. Remove patties. Pour off meat drippings from dish; return patties to dish. Combine soup and 1/3 cup water; pour over patties. Cover with plastic wrap; microwave at Medium-high 5 to 7 minutes, or until sauce is bubbly hot. Serve over toast or hot cooked rice. Serves 4.
Preheat oven to 350°. Arrange chicken in baking dish. Combine sour cream and flour; mix well. Add wine, soup, salt and pepper; mix well. Pour over chicken. Bake 1 1/2 hours.
Mix together in bowl. Pour into muffin tins. Bake at 350° until brown.