HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash, onions and sugar for approximately 20 minutes or until tender. Drain well. Chop up and add sour cream, cheese and butter. (Reserve some cheese for top.) Put into casserole dish. Top with cheese. Bake at 350° for approximately 20 minutes or until bubbly.
Brown meat and onion. Add other ingredients except Velveeta. Stir over medium heat and add all cubed Velveeta. Heat thoroughly until cheese melts. Keep hot in crock-pot and serve with tortilla chips.
In a small bowl, combine the eggs and milk and beat together well. In a large skillet that is lightly greased, pour in the egg mixture. As the eggs cook, sprinkle the ham down the center of the omelette and place the cheese over the ham. (Add onions and green peppers at this time, also.) Using a spatula, check the bottom of the omelette for doneness. If bottom side appears to be cooked well, using the spatula, fold in each side of the omelette, overlapping the two sides as they meet and flip the omelette. Let cook for only a few minutes more.
Combine cake mix, pudding, sour cream, oil, water and eggs. Beat with electric mixer 2 minutes on low, then 2 minutes on high. Add by hand the chocolate chips and pecans. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
Place cabbage in a 1 1/2-quart casserole dish. Combine remaining ingredients. Pour over cabbage. Cook, covered, for 9 to 10 minutes or until cabbage is tender. Stir once during cooking period. Makes 4 to 6 servings.
Cook onion in oil and butter, but do not brown. Stir in flour (do not brown); add water and tomatoes. Add pepper and salt and sugar. Cook slowly until thickened. When soup is thick, add milk and heat until piping hot (do not boil). Serve with crackers or cornbread.
Cook broccoli. Drain and add onion. Add 1/2 stick melted butter and cubed cheese. Put in a 9 x 13-inch pan. Sprinkle crushed crackers on top. Drizzle remaining butter over all. Bake at 350° for 30 minutes or until golden brown.
Soften cream cheese in bowl; dice ham, green pepper and onion very fine. Mix together and place on cheese plate shaped like a ball. Cover and let stand in refrigerator for 4 hours. Serve with crackers.
Shred cabbage. Drop in boiling water. Cook 20 minutes and drain. In buttered casserole, place 1 cup cabbage. Sprinkle with grated cheese and flour. Make mixture of salt, sugar and pepper. Sprinkle half of this mixture over cabbage. Dot with butter. Add remaining cabbage and seasonings. Pour milk over all. Cover with bread crumbs. Add more butter. Bake at 375° until bread crumbs are browned.
In large resealable plastic bag, combine the honey, barbecue sauce, Italian dressing and chili powder, mix well. Add the pork chops to the marinade, seal bags, shake to coat meat well then refrigerate for 1 hour. In a large skillet, cook the pork chops with the sauce mixture over medium high heat for 3 to 4 minutes. per side or until no pink remains. Serve topped with sauce.
Prepare spaghetti as usual. Mix milk with tomato soup. In a greased dish, put down a layer of spaghetti; add 1/2-inch grated cheese and cover with some of the soup and milk mixture. Continue layering to top of dish or to portion desired. Bake, uncovered, at 350° for approximately 45 minutes, depending on amount.
In a bowl, combine oatmeal, cake mix and 6 tablespoons of margarine. Mix until crumbly. Reserve 1 cup for topping. With remaining crumbs, add egg and mix well. Press into greased and floured 9 x 13-inch pan. Spread pie filling over crust. To reserved crumbs, add remaining margarine, nuts and brown sugar. Mix thoroughly; sprinkle over pie filling. Bake at 350° for 35 minutes. Cut into squares.
Combine chicken, celery, salt, eggs and pickles. Moisten with mayonnaise. Serve on lettuce or use as sandwich filling.
Mix pretzels, sugar and margarine. Spread over the bottom of a 13 x 9-inch pan that was sprayed with Pam. Bake at 350° for 10 minutes. Cool.
Cream softened butter and cream cheese. Add to flour and cut in until mixture resembles coarse meal. With lightly floured hands, form into a smooth ball. Using a rounded teaspoonful of dough press into tiny cupcake pans so as to make a shell. Combine egg, sugar, butter, vanilla and salt. Mix well. Stir in nuts and turn into shells. Bake at 350° for 15 minutes, then at 250° for 10 minutes. Cool before removing from pan. Makes about 2 dozen tarts. I put the nuts into the shells and spoon the egg mixture on top, instead of putting the nuts into the egg mixture.
Slice and boil carrots in salty water just until tender. Drain and cool. Alternate layers of carrots, pepper, and onion. Mix together remaining ingredients. Beat well until completely blended. Pour over vegetables and refrigerate over night. This keeps in the refrigerator for up to 2 to 3 weeks.
Mix sugar, cornstarch and water in a saucepan. Bring to a boil and cook until mixture becomes clear. Add jello and mix well. Cool. Place fresh strawberries into a baked 9-inch crust. Pour cooled jello mixture over strawberries. Refrigerate for 2 hours. Serve with Cool Whip.
Pit and grind apricots. Measure 2 1/2 cups fruit. Add 1/2 cup pineapple and 1 tablespoon lemon juice to fruit. Stir in sugar and mix well. Combine water and Sure-Jell in small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture and continue stirring 3 minutes. A few sugar crystals will remain. Quickly ladle into jars. Cover at once with tight lids. When set, store in freezer or refrigerator if used within 3 weeks. This jam is wonderful with freshly baked ham.
In a Dutch oven or soup kettle brown meat. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley. Yield 3 quarts. If cooking for 2, soup can be frozen in serving size portions to enjoy months later.
Combine sugar, cocoa, butter or margarine and milk in a heavy saucepan; stir well. Cook over medium heat until the mixture comes to a boil. Boil for 1 minute. Take off heat; add oats, peanut butter and vanilla. Mix well. Drop dough by heaping teaspoonfuls onto lightly greased wax paper. Cool. Makes approximately 4 dozen.
Disjoint chicken wings discarding tips. Arrange in shallow baking pan. Combine other ingredients and heat until sugar and butter dissolve. Cool and pour over wings. Marinate 2 hours, turning occasionally without removing sauce. Place in 350° oven and bake 45 minutes, turning once and basting now and then. Drain on paper towels and serve hot or cold. Makes 20 appetizer servings.
Place potatoes in buttered 2-quart casserole. Combine soup and milk. Mix to blend. Pour evenly over potatoes. Set aside. Brown chops in skillet. Place on top of potatoes. Cover. Bake in a 375° oven for 1 to 1 1/4 hours or until tender.
Wash and pick over beans. Put them in a large soup kettle with the water and let soak overnight. Do not drain.
Place rice and water in a Dutch oven. Cook until all water is absorbed. Add 7 cups milk. Cook this until rice is soft, about 1 hour. After rice is soft, in a separate pot, bring egg yolks, sugar, 1 cup milk, vanilla and salt to a boil. Add yolk mixture to rice and stir until mixed. Pour into a glass Pyrex dish. Beat the egg whites until frothy and put on top of pudding. Brown in oven about 15 minutes at 350°.
Chop all vegetables; add remaining ingredients. Boil for 2 hours. Can in hot sterilized jars.
Combine cream cheese and margarine in heavy bottomed saucepan. Stir over low heat until cheese is soft, margarine is melted and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined.
Sprinkle gelatin over cold water in small bowl. Stir and let stand 1 minute to soften. Add boiling water and stir until all gelatin is dissolved. Must be clear. Stir together sugar and cocoa in small cold mixer bowl. Add heavy cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Heap into a dome shape in bowl and chill 1/2 hour. Drizzle chocolate syrup over mousse if desired. To double recipe use 1 envelope gelatin and double remaining ingredients.
Heat oven to 350°. Spray 12 x 8-inch baking dish with nonstick cooking spray. In large saucepan, stir flour into 2 cups milk; blend well. Stir in mustard, bouillon and pepper. Cook over medium heat until mixture boils and thickens, stirring frequently. Add vegetables and chicken; cook 5 to 7 minutes or until vegetables are completely thawed and warm, stirring occasionally.
Mix cheese thoroughly with two tablespoons of cream. Add mayonnaise, lemon juice and salt. Cut pineapple into small pieces. Chop pecans. Seed and quarter Royal Anne cherries. Chop maraschino cherries. Combine pineapple, cherries, orange slices, sugar and chopped nuts. Then fold in whipped cream. Pour into freezing tray and allow to freeze without stirring.
In saucepan, combine orange juice, 1/2 cup sugar, margarine and orange peel. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside.
Tape paper in center of newsprint. Arrange leaves or cut-outs on paper. Pick up small amount of paint on toothbrush. Hold screen above paper and rub toothbrush back and forth across the screen to make splatters. Remove shapes or leaves and dry.
Place apples in a deep pan. Cook until the apples are tender, adding a little water, if necessary, to keep the apples from burning. Roll out to fit the pan (baking powder dough made from mix or your favorite recipe of baking powder biscuits). Spread over the apples. Cover tightly. Cook 15 minutes over moderate heat. Turn out and serve with cream. Serves 6.
Combine salt, pepper and paprika; sprinkle over chicken. Brown slowly in butter; remove from pan. In same pan, cook onion until tender. Move onions aside and place chicken in pan. Add mushrooms and tarragon and spoon with onions over chicken. Add water; cover and simmer until chicken is tender, about 30 to 40 minutes.
Saute bread crumbs in oleo. Combine cream of mushroom soup with hash browns. Spread in baking pan (13 x 9 x 2-inch). Sprinkle cheese over top. Cover with sauteed bread crumbs. Bake at 350° for 1 hour and 15 minutes.
Mix 1/2 cup starch with enough cold water to make a paste. Add 2 cups boiling water. Cool until thick. Add coloring; cool. Use on dampened butcher's paper.
Mix well all the ingredients. Pour into pastry shell. Bake 15 minutes at 425°. Reduce heat to 350°. Bake 35 to 40 minutes longer.
Layer potatoes, onions and butter in 3-quart baking dish. Mix soup with milk, seasonings and cheese. Pour over potatoes. Cover and microwave 20 minutes. Arrange chops over potatoes. Spoon some sauce over each chop. Cover and microwave 8 to 10 minutes until meat is tender.
Drain juice from cherries and pineapple; heat. Dissolve gelatins, let cool.
Mix together the pudding and jello mixes in one pan. Pour 1 1/4 cups of cold water in pan and bring to a boil, then remove from heat for 5 minutes. Arrange slices of strawberries in a pie plate. Pour jello mix over strawberries and chill.
Boil chicken, debone and cut into bite size pieces. Place in bottom of a 9 x 13-inch pan. Mix soups, broth and stuffing mix together. Pour over chicken. Refrigerate overnight. Set out 15 minutes before baking at 350° for 30 to 45 minutes or until golden brown.
Boil sugar, milk and salt until it forms a soft ball. Cool slightly, then add peanut butter and vanilla; beat until creamy. Put in 8 x 8-inch pan.
Mix all together. Use 1/3 cup of mix to 1 mug hot water.
Mix applesauce, beaten eggs, bananas and sugar. Add flour and baking soda. Spray bread pan with Pam. Bake in a 350° oven for 50 minutes.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat until smooth (1 to 2 minutes). Mixture will be thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired. Store in refrigerator. Makes 8 servings.
Day before serving, prepare strata: Grease 13 x 9-inch baking dish. In large skillet, saute sausage and peppers until sausage is well browned. Drain. Stir mustard into sausage mixture. Arrange bread in bottom of baking dish. Top with sausage mixture, then cheese.
Oil 13 x 9-inch pan. Dump can of pineapple with juice and spread over bottom of pan. Sprinkle coconut, then brown sugar, then yellow cake mix and spread evenly. Cut butter into thin slices and dot over cake. Sprinkle nuts on top. Bake in preheated 300° oven for 1 hour. Cut into squares and serve with vanilla ice cream. Serves 12 to 16.
Brown meat, then mix with tomato sauce and seasoning. Simmer 10 minutes. Put into hamburger buns and add the grated cheese or sliced cheese on top. Close buns and let the heat of the mix melt the cheese.
Mix all the ingredients together and freeze. Thaw partially prior to serving. Should have the consistency of a slushy.
Mix butter, sugar and eggs real good. Then add remaining ingredients. Pour in pie shells and bake at 350° for 1 1/4 hours or until done.
Cook raisins in water until water is almost gone. Mix other ingredients; add raisins. Mix well. Put in greased pan. Bake 45 minutes at 350°. When done, cover top with foil for 15 minutes to make it moist.
Drain all the fruit. Prepare the pudding mix according to package directions. Fold in the whipped topping and the fruit. Refrigerate.
Melt butter in a casserole dish. Make batter of flour, baking powder and milk. Pour batter over melted butter. Add peaches. Sprinkle with sugar. Do not stir. Bake at 350° for 1 hour. Serve with ice cream on top.
Cream 1/4 cup butter; gradually add 1/2 cup sugar, beating at medium speed. Add 2 egg yolks and 1 egg to creamed mixture; mix well. Combine 1 cup flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into greased and floured 9-inch round cake pan. Bake at 350° for 28 to 30 minutes or until wooden pick comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely.
Combine egg, salt and milk. Add enough flour to make stiff dough. Roll very thin on floured surface and let stand 20 minutes. Roll up and slice 1/8-inch wide. Spread out and dry 2 hours.
Preheat oven to 350°. Cream sugars, oil and butter. Add egg and vanilla. Add sifted dry ingredients and mix. Refrigerate for 1 hour. Drop on cookie sheet in small balls. Dip glass in sugar and press down on each ball. Bake 8 to 10 minutes.
Preheat oven to 375°. Mix flour, soda and salt; set aside in large bowl. Mix milk, sugar and vanilla. Beat until creamy. Beat in egg. Gradually add to flour mixture. Mix well. Stir in chocolate chips and nuts. Spread in greased 15 x 10-inch baking pan. Bake for 20 minutes. Cool. Cut in 2 inch squares.
Cream together the brown sugar, white sugar, oleo and eggs. Mix in the flour, baking soda, vanilla, cinnamon and nutmeg. Stir in the apples and nutmeats. Pour in a greased pan and bake 45 minutes at 350° until it pulls away from the sides of the pan.
Combine ingredients, heat oil and when hot drop by slightly heaped tablespoonfuls. Brown on both sides. Drain on paper towels.
Cream shortening and sugar. Add well beaten egg, vanilla and almond. Sift dry ingredients and add to mixture. Flour hands; shape into balls using rounded teaspoon for each ball. Then roll in granulated sugar. Indent top slightly with finger; insert a maraschino cherry. I use 1/2 cherry for each cookie. Bake about 12 minutes at 400°. If available, use butter.
Mix together ingredients; set aside. Now beat 6 egg whites until stiff. Mix in ingredients. Put in mini muffin pan and bake at 350° for 10 to 15 minutes. Cool before removing from pan. Makes about 48 mini muffins.
Preheat oven to 350. Saute chicken, bell peppers and onion. Place crescent rolls in a ring on a large round baking stone. with pointed ends facing right overlapping each other. Add cheese to items being saute and let melt. Then place meat mixture in center or rolls and wrap end of each roll until the circle is complete. Bake in the oven until the roll are golden brown, about 10 minutes. Use remaining ingredients as a garnish.
Bone the turkey breast and remove skin. Add all ingredients to a large zipper bag. Let turkey marinate 8 to 12 hours. Remove turkey from bag, reserving marinade. Grill turkey over very hot coals 8 to 10 minutes on each side, brushing with marinade. Serve with rice pilaf and a fresh steamed vegetable. Serves 4 to 6.
Dissolve 1 1/2 cups sugar in 2 cups hot water. Add orange juice, 2 1/2 cans water, can of pineapple with juice, cherries with juice, strawberries and bananas. Mix together and freeze.
Combine all ingredients (except bread). Cut top off loaf of round rye bread and hollow out. Cut top of loaf and residue from loaf into bite sized pieces for dipping. Pour prepared dip into loaf. Wrap and refrigerate until needed. Marbled pumpernickel and rye is also a nice bread to use.
In a large bowl pour water over Jell-O. Mix well. Fold in other ingredients. Pour half of mixture into 9 x 12-inch casserole dish. Refrigerate until firm. Spread half of sour cream over top and then pour other half of mixture. Put sour cream on top. Serves 12 to 15.
In a large frying pan, brown breasts and onion in 2 tablespoons oil. Add puree and chili powder. Cover and simmer 1 to 2 hours. Shred chicken into small pieces. Shred Cheddar cheese into 3 equal piles. Reserve 2 tablespoons enchilada sauce in separate dish.
Heat oven to 375°F. Slit wieners to within 1/2 inch of ends; insert 3 strips cheese in each slit. Unroll dough into 1 long sheet. Seal crosswise center perforations. Separate dough into 8 long strips (2 cornbread twists each). Wrap each strip around wiener, keeping cheese up. Place on ungreased cookie sheet with cheese side up and ends of dough tucked under wieners. Bake at 375°F. for 12 to 16 minutes or until golden brown. Meanwhile in saucepan heat chili according to label directions; keep warm. Serve chili over sandwiches. 8 sandwiches.
Rub listed ingredients to crumbs. Reserve 1/2 cup of the mixture for topping to be added before baking. Add 1/2 cup milk and 1 teaspoon vanilla to remaining mixture.
Combine sugar and cocoa in a heavy saucepan. Add butter and milk. Bring to boil on medium heat. Stir constantly and boil 1 minute. Remove from heat. Add oats, peanut butter and vanilla. Mix well. Drop by teaspoons onto waxed paper. Cool.
Score steak with knife on both sides. Pour combined remaining ingredients over steak. Cover; refrigerate several hours or overnight, turning once. Place steak on greased rack of broiler pan or greased grill. Broil or grill, uncovered, over hot coals 15 to 20 minutes, or until desired doneness, turning and brushing with barbecue sauce mixture after 10 minutes. To serve, carve steak across grain with slanted knife into thin slices. Makes 4 to 6 servings.
Combine first 6 ingredients in a saucepan and boil gently for 3 minutes. Cool in large mixing bowl. Beat in eggs. Add fruit cake fruit mix and nuts. Sift together dry ingredients and add gradually to fruit mixture, beating well after each addition. Pour into a 9-inch tube pan, lined with wax paper. Can use 4 small loaf pans. Bake in a very slow oven (275°) for 2 1/2 hours (if using loaf pans, bake for 1 hour and 45 minutes). Remove cake from oven. Cool slightly then remove from pan and cool thoroughly. Wrap securely in aluminum foil or waxed paper. Store in clean, air-tight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks.
Allow frozen potatoes to thaw. Add soup, sour cream, cheese and salt and pepper to taste. Mix all ingredients well. Pour into 9 x 13-inch baking dish. Bake at 350° covered for first 40 minutes. Uncover and bake 20 minutes more.
In saucepan, stir potatoes, Worcestershire sauce and dry mustard into cream soup. Heat gently, stirring frequently. Do not boil. Makes 4 (1 cup) servings.
Line a 9 x 13-inch pan with foil. Dot butter evenly over foil. Sprinkle evenly with sugar, then with walnuts. Arrange apricot halves in bottom of pan and sprinkle with lemon juice. Place baked cake on top and cover with foil.
In ungreased 13 x 9-inch dish, blend instant potatoes with sour cream and 1/2 cup water (mixture will be crumbly). Pat firmly in bottom of baking dish. Brown ground beef; stir in 1/2 cup water and remaining ingredients except cheese. Spoon beef mixture over potato mixture. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes, until cheese is melted and bubbly.
Into blender, put chocolate chips and hot coffee. Cover and blend on high speed until smooth. Add egg yolks and rum. Cover and blend on high for 5 seconds. Beat egg whites in a large bowl until stiff. Fold chocolate mixture into egg whites. Spoon into 8 parfait glasses and chill for 1 hour.
Cook in a heavy pan until amber colored. Do not stir. Pour over 2 quarts popcorn and peanuts (which is in a large buttered bowl). Stir until all coated. Spread on a cookie sheet until cool. Break apart.
Cream Crisco and sugar in large bowl. Add boiling water and scalded milk. Let cool. Add yeast mixture and beaten egg. Stir. Add flour and knead until spongy. Cover and let rise until double in size. Work down and refrigerate 6 to 7 hours or overnight. Take out of refrigerator. Make into rolls. Let stand until they rise. Cook at 400° until as brown as you like.
Drain pineapple. Combine pineapple, chicken, celery, pimento and almonds in large bowl. Chill. Blend mayonnaise, salt, lime rind and juice. Pour over salad; toss.
Preheat oven to 350°. In a large bowl, cream butter and brown sugar at medium speed until fluffy. Beat in eggs then pumpkin and molasses (it will curdle); set aside. In a large bowl, mix dry ingredients; gradually mix dry and wet ingredients together until blended. Stir in nuts. Pour into 2 buttered 9 x 5 x 3-inch loaf pans. Bake 60 to 65 minutes. Knife should come out clean. Cool.
In pan, combine dates, raisins, prunes and water; bring to a boil. Boil 5 minutes. Stir in margarine and salt; set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased mini muffin pans. Bake at 350° for 15 minutes. Yields 32 muffins. Can use greased 11 x 7 x 2-inch pan for 30 minutes. This is good for diabetics.
Brown ground beef and drain well. In 13 x 9 x 2-inch baking pan, spread 1/2 of the sauce, top with half of the uncooked lasagna noodles, then 1/3 of the sauce, 1/2 of the ground beef, 1/2 of the Ricotta or cottage cheese, 1/2 the Mozzarella cheese and 1/2 of the Parmesan cheese.
Simmer corn syrup, butter and brown sugar until it forms a syrup. Pour into a 9 x 13-inch pan. Slice French bread 1 to 1 1/2-inches thick and put on top of syrup, filling bottom of pan. Mix remaining ingredients and pour over bread. Refrigerate overnight. Bake at 350° for 45 minutes.
Slice tomatoes and dip in flour. Fry in butter. When thickened, stir in brown sugar and gradually add milk. Cook over low heat until thickened, stirring constantly. Keep warm until ready to serve.
In skillet, in hot oil, cook chicken 10 minutes or until brown on both sides. Combine soup and milk, stir in lemon juice and pepper. Pour over chicken; top each chicken piece with a lemon slice. Reduce heat to low. Cover and simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Serve with rice and vegetables, yields 4 servings.
Combine blueberries, cornstarch and sugar substitute in bowl. Mix and coat well. Pour into pie shell and bake at 425° for 35 to 40 minutes. Yield: 8 servings. Calories per serving 48.
Brown beef with onion and pepper and drain grease. Put hot meat mixture in bottom of baking dish. On top, add peas and carrots, chicken soup, cheese and Tater Tots. Bake at 350° for 30 minutes. Serve with hot rolls.
In large Dutch oven or kettle, heat oil and brown beef. Add onions, carrots, celery, tomatoes, water and bouillon, bring to a boil, cover and simmer for about 2 hours until beef is tender. Add barley and simmer again until barley is done. Yields 3 1/2 quarts.
Mix together and marinate. For London Broil, marinate at least 8 hours.