HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam chicken. Use your chicken broth to cook spaghetti in. Simmer tomato sauce and herb package together. Add to the cooked noodles. Chop the chicken up; mix with noodles. Put in baking dish and top with cheese. Bake until cheese is bubbly.
Mix bran, sugar, flour, salt and soda in a large bowl. Add mixture of eggs, buttermilk and shortening. Mix well. Store in covered container in refrigerator and use as desired. Fill muffin tins 2/3 full. Bake at 400° for 15 minutes. Will keep at least 6 weeks.
Combine sugar, milk and oleo and cook until it forms a hard ball in water. Add dates and cook until it forms a soft ball. Remove from heat; add nuts and beat until stiff. Roll in damp dish cloth and store in refrigerator. Slice to serve.
Combine butter, canned milk and sugar in a large heavy saucepan or Dutch oven. Stir over medium heat until sugar dissolves. Bring to boil; cover. Boil 5 minutes and turn off heat. Add marshmallows; stir until melted. Add the 3 kinds of chocolate, one at a time, stirring until melted. Add vanilla and nuts; blend. Pour into buttered 10 x 15-inch pan and let stand until firm before cutting into 1-inch squares.
Grease 9 x 13-inch Pyrex dish. Cube bread and put 4 slices (1/2 total amount) in bottom of pan. Mix chicken, celery, onion, mayo and cream of chicken soup together. Spread on bread. Put remaining 4 slices of bread on top. Mix beaten eggs, milk and broth together. Pour over all. Sprinkle grated cheese on top. Seal with foil and refrigerate overnight. Bake, uncovered, at 325° for 1 hour.
Grease and flour 11 x 13-inch pan. Sprinkle chopped nuts in pan (also coconut). Mix cake mix as directed on package and pour over nuts. Melt margarine and mix with cream cheese and powdered sugar. Drop by spoonfuls on top of cake mix. Bake at 325° for 45 minutes to 1 hour, depending on your oven.
Combine all ingredients, mixing well. Chill overnight in refrigerator. Yields 1 3/4 cups. Calories per serving (1/4 cup): 74.
Mix all, will appear as cake batter. Fry on a lightly greased griddle. Sprinkle with sugar and cinnamon and roll up. Can add jelly, fresh fruit or applesauce or syrup.
Marinate the bulgur wheat in the lemon juice. While it is marinating, wash vegetables thoroughly and chop. Combine vegetables and bulgur wheat. Add lemon juice, olive oil (1 tablespoon oil for 1 tablespoon lemon) and salt and pepper to taste. Mix thoroughly. Decorate with romaine lettuce (leaves can be used as spoon to serve oneself).
Pour melted margarine over stuffing mix and toss; set aside. Mix diced chicken, soups and onion. In a 9 x 13-inch dish, layer chicken mixture with stuffing, ending with stuffing. Pour 2 cups of chicken broth over casserole and bake 30 minutes at 350°.
Preheat oven to 350°. Grease and flour a 10-inch tube cake pan. Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until well blended. Stir in almond and vanilla. Combine dry ingredients and add to creamed mixture on low speed. By spatula, fold in sour cream and peaches. Bake for 75 to 85 minutes or until toothpick comes out clean. Cool in pan 5 minutes and turn out to cool completely.
Cook chicken in large pot until tender. Remove meat from bones and put back in broth. Add tomatoes, mushrooms, pimentos, pepper, onions and garlic. Cook in boiling water 1 1/2 packages spaghetti until tender. Drain and add to chicken mixture. Add Worcestershire sauce and most of 1 pound grated American cheese. Bake in covered pan for about 45 minutes in oven at 300°. Use the remainder of cheese to put on top when served. Will serve 10 to 12 people generously.
Have butcher grind pork roast, chuck roast or turkey of choice. Mix all ingredients well. Make patties using two tablespoons of meat mixture. Fry or broil until done.
Butter a 9 x 13-inch pan. Put in layers as listed. Bake at 350° until hot and bubbly.
Combine the first 3 ingredients and pat in deep pie pan or casserole. Pour over cheese, bacon, spinach and green onion. You can add any cooked vegetable or leftovers. Bake at 375° for approximately 25 minutes. It's done when firm. This makes its own crust.
Combine vegetables and garbanzo beans in a bowl. In a jar with tight-fitting lid, shake the salad dressing, apple juice, oil, vinegar, lemon juice, garlic and pepper, to mix well. Pour over vegetables and mix well. Let marinate several hours in refrigerator. Arrange salad on lettuce leaves to serve. Drain well and use to stuff a pita. Garnish with shredded cheese and lettuce.
Preheat oven to 350°. Choose your favorite flavor cake mix. Add eggs and oil. Mix well. (You can add other ingredients like chocolate chips, nuts, etc., if you like.) Drop by teaspoons of dough onto an ungreased cookie sheet, spacing about 2-inches apart. Bake 8 to 10 minutes. Let cool before serving.
Brown ground beef. Layer 1/2 of the beef in the bottom of a casserole dish. Peel potatoes and slice thinly over the beef. Then add a layer of onions and a layer of grated cheese. Pour cream of mushroom soup and 1/2 can of water over the meat and vegetables. Repeat layers (meat, potatoes, onions and cheese). Bake at 350° for 1 hour or until potatoes are tender.
Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes. Yield: 4 servings.
In saucepan, melt margarine slowly and add milk. Stir in sugar and salt. Add coconut and pecans and mix well. Chill until mixture can be handled. Form into balls. Insert toothpick and chill firm. Place morsels and wax into double boiler and melt over low heat. Remove from heat and dip balls into chocolate mixture. Place on wax paper and store in airtight container.
Thaw dough (Italian, French, pizza). Divide each loaf into 5 parts. One at a time, roll each piece on floured board or stretch with your hands, making 10 (7-inch) squares. Fold each dough square over half a cheese slice (pepperoni) to form a turnover and pinch edges to seal. Place 2 inches apart on cookie sheet sprayed with Pam. Bake in preheated 350° oven for about 15 minutes, until golden brown. Heat sauce until bubbly and pour on top of turnover. Serve.
Mix dry ingredients, cut in shortening. Dissolve yeast in lukewarm water. Add to buttermilk, and then to dry ingredients. Blend thoroughly. Knead and roll out immediately. Cut with biscuit cutter. Let rise 30 minutes, then bake at 350° for 30 minutes.
Pour crackers and nuts on large baking sheet. Mix well. Over heat, mix margarine, sugar and Karo syrup. Boil 5 minutes. Remove from heat and add baking soda and vanilla. Stir well. Pour over crackers and nuts. Toss until coated. Bake at 250° for 1 hour, stirring every 15 minutes. Pour on wax paper until cool. Break apart.
Put everything in casserole dish and cover with bread crumbs topped with melted butter. Bake at 350° for 45 minutes.
In a medium saucepan, mix jelly, mustard, onion and Worcestershire sauce; bring to a boil. Add frank, reduce heat and simmer 15 minutes.
Wash peppers and hollow them out. Put 1/4 cup water in microwave-safe casserole dish with peppers. Microwave 2 minutes on High. Drain off water and let peppers dry. Crumble hamburger and mix with onion. Microwave 5 minutes on High. Stir in garlic salt, pepper, parsley flakes, rice and 1/2 can tomato sauce. Fill peppers. Pour remaining sauce over top. Microwave, covered, 10 minutes on High. Top with cheese and microwave 2 minutes.
Mix all ingredients together and put in one large pan. Bake for 15 minutes at 350°.
Place roast in crock-pot. Top with onion, salt and pepper. Cook on low for 12 hours or on high for 5 to 6 hours until meat is falling apart. Remove from pot. Pour out drippings. Shred meat and return to pot. Pour in barbecue sauce and mix well. Cook on low for 2 hours more.
Mix all together and pour into ungreased 13 x 9-inch glass baking dish. Bake at 350° until toothpick put in center comes out clean.
Cream butter and sugar. Add vanilla. Add remaining ingredients. Roll and place on greased cookie sheet. Bake for 15 to 20 minutes at 350°. Roll in powdered sugar while warm.
Day before, cook rice, water and salt. Cool. Cut chicken or turkey into chunks. Refrigerate.
Chop potatoes and onion; cook 30 minutes and drain. Add chopped Cheddar cheese, sour cream, soup and seasonings. Mix. Pour into 8 x 13-inch baking dish. Bake 30 minutes at 350°.
Cook squash; add other ingredients. Shape into croquettes, roll in bread crumbs, fry in very hot oil until crisp.
In buttered 13 x 9-inch dish, add one layer of sliced potatoes, one layer of sliced onions, one layer of zucchini squash, sliced, one layer of yellow squash, sliced and one layer of carrots, sliced. Add dabs of butter on top and season. Sprinkle with parsley. Add water. Cover with foil. Bake in 375° oven 1 1/2 to 2 hours. Ovens vary, 425° oven 1 hour. You may need to add more water. Check.
Cook and stir hamburger, onion and garlic in large skillet until hamburger is light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer, stirring occasionally for 1 hour.
Place chilled coffee in blender, along with candy bar. Cover and blend on high until chocolate is in small pieces. Add vanilla ice cream; cover and blend on high using on/off action until smooth. Pour into glasses; top with a dollop of whipped topping.
Combine first 4 ingredients in small mixing bowl and set aside. Combine oil, eggs and sugar in a large mixing bowl and beat at medium speed of electric mixer for 1 minute. Add dry ingredients; mix at low speed just until blended. Fold in carrots and pecans. Batter will be stiff. Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour and 25 minutes or until bread tests done. Cool for 10 minutes in pan; remove to wire rack and cool completely. Yields 1 loaf. Freezes well.
In blender combine pineapple juice, pineapple sorbet and coconut cream. Blend until smooth. Pour into glasses and serve garnished with a wedge of pineapple and a maraschino cherry.
Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. In large oven, with fork, mix first 5 ingredients. With pastry blender or 2 knives use scissor fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in bananas and eggs just until blended; spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely on rack. Makes 1 loaf.
In 1 1/2 quart microwavesafe casserole, crumble ground chuck. Microwave on High power for 4 to 6 minutes or until meat is brown, stirring once. Drain fat. Stir in taco sauce. On 2 microwavesafe dinner plates, layer half of the tortilla chips, meat mixture and cheese. Cook each plate on High for 1 1/2 to 2 1/2 minutes or until cheese melts. Cook second plate of nachos while you serve the first. Serve with sour cream, tomatoes and olives if desired.
In a large bowl, pour boiling water over oats; let stand for 1/2 hour. Dissolve yeast in warm water; let stand 5 minutes. Stir salt, molasses and butter into oats. Stir in yeast. Gradually add 4 cups flour. Knead in remaining 2 cups flour. Shape dough in mound in center of bowl. Cover; let rise in warm place until double. Punch down. Divide dough in half. Shape into loaf. Place in well-greased loaf pans. Cover and let rise until double, 1 to 2 hours. Bake in preheated 325° oven for 50 minutes, or until loaf sounds hollow.
Sift flour, baking powder, salt, sugar and cream of tartar. Add shortening to flour mixture and blend together until consistency of corn meal. Continue with remaining ingredients. Bake at 450° for 20 minutes.
Beat eggs. Add sugar and flour, then melted oleo. Add milk. Pour into pie shell and bake at 300° for 1 hour.
Combine milk, lemon juice and vanilla. Mix until blended. Fold in remaining ingredients, one at a time. Mix well after each addition.
Beat together cream cheese, lemon juice and Worcestershire sauce. Stir in celery; spread in bottom of 9-inch plate. Mix relish and chili sauce. Spread relish and chili sauce on cream cheese. Top with crab and shrimp meat.
Heat oven to 350°. Combine the oleo, sugar and eggs. Add and beat well the remaining ingredients. Place in greased loaf pans. Cool for 10 minutes. Remove from pans. Place on rack. Better second day if it lasts that long. Baking time: 1 hour. Makes 2 loaves.
Mix first 3 ingredients. Add the eggs, pineapple (do not drain) and fresh bread crumbs. Bake 1 hour at 350°.
Butter a 9 x 13-inch pan. Sprinkle in the one cup of coconut, then the one cup of pecans. Mix the box of cake mix as directed and pour over the nuts and coconut. In microwave or on the stove, melt until softened, confectioners sugar, margarine and cream cheese. Spread this over the cake batter; stir a little. Bake at 350° for 45 to 50 minutes.
Combine all ingredients, mixing well. Pour into 2 loaf pans or 9 x 13-inch pan. Cover tightly and freeze. Thaw slightly and cut into serving pieces. Serve on a lettuce leaf.
Combine vinegar, sugar and beet juice in sauce pan. Bring to boil. Mix cornstarch with a little water. Add slowly to juice mixture. When thick and clear, add sliced beets. Serve hot.
Separate biscuits. Combine butter and orange juice. Mix remaining ingredients in separate bowl. Dip biscuits in butter and orange juice, then into sugar mixture. Stand upright in well greased 1 1/2-quart ring mold. Bake in hot oven at 450° for 12 to 15 minutes. Turn out onto plate to serve.
Mix the chuck, ham and mashed potatoes. Add the eggs and milk. Work in the bread crumbs or Wheaties. Add the salt and pepper. Form into little loaves about 3-inches long and 2-inches wide. Place them in rows in a buttered coffee cake tin. Add the water with the bouillon cubes in it. Cover the tin with aluminum foil. Place in a 375° oven for 1 hour.
Arrange apples and yams in shallow casserole pan. Drizzle with orange and lemon juice. Sprinkle lightly with cinnamon and ginger. Dot with butter. Cover and bake at 350° for 25 minutes or until apples and yams are heated and tender. Serves 6.
In blender or food processor, combine all ingredients; process 30 seconds or until smooth. Cover and chill; serve with cut up vegetables.
Chop dates and pecans. Melt oleo in pan; add sugar and dates. Simmer 10 to 12 minutes. Remove from heat; add cereal and nuts. Cool until soft ball can be formed. Roll in powdered sugar. Store in covered container. Easy to make and so good.
Mix stuffing with butter. Put half of mixture in greased 9 x 13-inch pan. Combine remaining ingredients; pour over stuffing mixture. Spread remaining stuffing mixture on top. Bake, uncovered, 40 to 45 minutes or until bubbly and brown. Serves 6 to 8.
Grind berries in a meat grinder. Place in a bowl with the sugar for 2 hours or so. Put the mixture into a strainer and let drain overnight. Add grapes and let stand 2 to 4 hours more. Just before serving, add whipped cream and nuts. Serve on lettuce leaves.
Mix brown sugar, flour, oatmeal, shortening and cinnamon. Press half of this mixture in a 9 x 13-inch pan, saving the other half for the topping. Set aside. Cook the water, sugar and rhubarb, adding the cornstarch (softened in water) last. Put over crumbs in pan and sprinkle remaining crumbs on top. Bake in 325° oven for about 1 hour. Be sure to serve with vanilla ice cream!
Coat chicken with flour. Place in heavy skillet. Mix salt with milk or cream and pour over chicken. Cover tightly. Simmer over low heat for 45 minutes. As chicken cooks, the milk or cream with thicken and the chicken will brown lightly.
Mix all ingredients except whole black peppers. (Do not use metal bowl!) Refrigerate 24 hours, then mix again. Shape into 5 loaves. Add black whole peppers at this time. Bake on ungreased cookie sheet (one that has sides) at 300° for 15 minutes, then at 150° for 8 hours, turning loaves after 4 hours.
Combine all ingredients in bowl; mix well. Chill in refrigerator or freeze if desired. May substitute blueberry pie filling for cherry.
Cook corn. In medium mixing bowl combine eggs, 1 cup of cheese, evaporated milk, onion, salt and pepper. Stir in cooked and drained corn. Transfer mixture to a 9-inch quiche dish or 8-inch round baking dish. Place dish on baking sheet. Bake in 350° oven for 20 minutes.
In a blender, blend garlic, ginger root and chili pepper with 1/4 cup water to a fine paste, nice and thick. Remove skin from chicken and cut into desirable sizes (each into several pieces, including bone). Wash rice 3 to 4 times, draining the water completely. Heat a 5-quart nonstick pan; add oil and fry onion and bay leaves on a medium heat until they turn light brown. Add the ground paste in the pan and cook until it dries and has a good smell.
Mix ingredients and refrigerate overnight. Top Triscuits with mix and microwave 4 to 20 seconds until bubbly. (Microwaves vary in wattage so watch closely.) Whole plate takes 25 plus seconds. Serve at once.
Preheat oven to 325° to 350°. Place roast in roasting pan with 3 cups water, A-1 sauce, Worcestershire sauce and catsup. Bake for 2 1/2 hours.
Preheat oven to 350°. In a large bowl, stir together apples and sugar. Add dry ingredients; stir well. In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into greased 13 x 9 x 2-inch pan. Bake 50 minutes or until cake springs back when lightly pressed. Serve with warm Apple Dessert Sauce. Yields 12 to 15 servings.
Prepare cake mix; pour into greased and floured 9 x 13-inch pan. Mix together Ricotta, eggs, sugar and vanilla. Pour over unbaked cake mix. Bake at 350° for 1 hour and 30 minutes.
Preheat oven to 375°. Place in mixing bowl and mix well after each addition. Bake at 375° for 10 to 12 minutes. Makes about 75 cookies.
Line muffin tins with foil baking cups. Fill 3 quarters full with your favorite brownie mix. Bake at 350° for 12 to 15 minutes. Once cool, place a bakers dozen in a bowl or basket. Wrap and label.
Beat egg white until stiff, adding powdered sugar gradually until mixture is thick. Flavor with lemon juice, vanilla extract or almond extract. If the frosting thins, add more powdered sugar.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Combine pecans and coconut. Sprinkle over bottom of pan. Prepare cake mix per directions on box, then pour into pan. Melt margarine and cream cheese together in saucepan. Add powdered sugar; mix well. Pour mixture over cake batter. Bake 45 minutes. Remove from oven and let cool, then cut into squares. Makes 16 squares.
Chop green pepper finely. In medium saucepan, melt butter and cook green pepper until tender. Stir in tomato-onion soup mix blended with water. Bring to a boil. Stir in uncooked rice and simmer, covered, 20 minutes or until rice is done (tender).
Pour boiling water over washed tomatoes and allow them to sit for a few minutes until the skins peels off easily. Remove skin and slice tomatoes on a wooden board, making sure not to waste the juice.
Combine chocolate chips, margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add cereal, mixing lightly until well coated. Spread evenly in a 9 x 13-inch pan. Chill until firm. Cut into 1 1/2-inch squares. Store in refrigerator. Makes 48 squares.
Make ice tea as you like it. Cut 2 oranges into small pieces with peel. Cut 2 lemons into small pieces with peel. Combine fruit with tea. Chill. Serve with fruit chunks over ice.
Bring vinegar, sugar, oil, salt and pepper to a boil. Boil for one (1) minute. Cool well.
Grease inside of foil tray well. Place noodles on bottom. Top with chicken, mushrooms, butter, chestnuts and cheese. Combine eggs, milk, salt and soup; mix well. Pour soup mixture over top. Makes 5 to 6 servings. Bake at 350° for 30 to 45 minutes.
Chill tuna and shrimp. Add celery and olives. Blend together and add salad dressing, lemon juice and curry powder. Toss together rice, French dressing and parsley. Spoon onto serving platter; top with seafood mixture.
Set power select at High. In an oblong baking dish, heat oats 3 to 5 minutes, stirring occasionally. Add nuts, wheat germ and brown sugar; stir in honey and vanilla. Heat 3 to 5 minutes, stirring twice; add raisins. Cool completely, stirring occasionally to crumble mixture. Store in an airtight container. Makes about 3 cups.
Brown chops in skillet; drain. Combine next 5 ingredients in skillet. Cook until brown. Remove from heat; stir in soup. Pour mixture in casserole; top with pork chops. Cover. Bake at 350° for 1 hour.
Mix cake mix, pudding, milk, oil and eggs. Set aside. Combine sugar, chopped nuts and cinnamon. Alternate cake batter with filling mixture in well-greased tube pan. Alternate layers, beginning and ending with batter. Bake in 350° oven for 60 minutes.
Combine ingredients. Pour into unbaked pie shell. Bake in a 350° oven for approximately 45 minutes.
Blend melted butter or oil, sugar and vanilla in large mixing bowl. Add eggs, using two wooden spoons; beat well. Combine flour, cocoa, baking powder and salt. At the same time, melt the blocks of chocolate in microwave for 1 minute on High until melted. Stir flour mixture into butter sugar mix. Add melted chocolate, mixing well. Stir in nuts, if desired.
Grind. Mix all together and put in refrigerator. It will keep for a month or can be used any time you want.
Mix all ingredients in a 3-quart casserole. Bake at 350° for 1 hour. Last 10 minutes cover with aluminum foil. Makes 8 servings.
Combine flour and butter using a pastry cutter. Set to one side. Combine milk, vinegar, soda and salt. Add to flour mixture. Work dough into a ball. Roll out to a uniform 1/5-inch thickness and cut into shapes. Bake for 20 minutes at 375°.
In medium size skillet, heat vegetable oil until hot. Add onion. Saute until golden, about 4 minutes. Add mushrooms. Cool. Combine milk, egg whites, basil, salt, turmeric and black pepper. Set aside. Squeeze out as much liquid from spinach as possible. Spread cooled mushroom mixture in pie shell. Add cheese and spinach. Pour milk mixture over all and bake in a 375° oven until knife inserted in center comes out clean, about 30 minutes. Serve hot.
Mix flour and cornstarch with 1/3 cup of cold milk to make thin; smooth paste. Scald remaining milk. Beat egg yolks, adding sugar and salt. Add small amount of scalded milk to the flour paste and some to the egg and sugar mixture. Pour each mixture slowly into the scalded milk; stirring to prevent lumping and cook until thick. Remove from heat; add butter, flavoring and shredded coconut. Cool. Pour into shell. Top with meringue; sprinkle with coconut. Brown at 300° for 15 to 20 minutes.
Mix together pretzels, 1/4 cup sugar and butter; press smoothly in a 9 x 13-inch pan and bake at 375° for 8 minutes. Cool. Cream together cream cheese, Cool Whip and sugar, then spread over crust. Heat the juice and 1 cup water to boiling. Dissolve the jello in the juice mixture, then add the frozen strawberries. When thickened, add the crushed pineapple. Pour over the cream layer and chill. Serves 12.
Mix beef and pork together. Soak bread crumbs in milk. Add all ingredients except tomato sauce. Mix well. Turn into loaf pan; cover with tomato sauce. Bake 1 hour at 350°. Baste occasionally.
Mix together in order given. Pour into greased 9 x 5-inch loaf pans and bake in a 350° oven for 1 hour. Makes 2 loaves.
Steam cabbage in pot for 10 to 15 minutes and carefully separate leaves. Mix meat, onion, pepper, saltines, ketchup and egg until well blended. Take meat mixture and make 3 inch balls. Wrap in cabbage leaves and arrange in large pot. Pour tomato juice and tomato sauce over top. Cook on medium 1 1/2 hours.
Spread ice cream evenly onto bottom of crust. Place in freezer until firm. Spread caramel sauce over ice cream. Sprinkle with peanuts and cover with whipped topping. Freeze 4 hours or until firm. Let stand at room temperature for 20 minutes before serving. Makes 8 servings.
Mix all three ingredients in large mixing bowl. Mix well and form into bite-size balls. Bake for 15 minutes at 350°.
Grease a 9 x 9-inch casserole dish. Preheat oven to 350°. In medium size saucepan, on low heat, mix together oleo, cream cheese and milk until melted. Add remaining ingredients. Place mixture in 9 x 9-inch casserole dish. Heat in oven until bubbly.