HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar, oil and eggs. Add dry ingredients. Add baking soda to buttermilk. Add to mixture. Mix well but do not beat. Add prunes and nuts. Grease and flour a 9 x 13-inch pan. Pour into pan and bake at 300° until cake pulls away from sides of pan.
Blend cottage cheese and milk in a blender until smooth. Add salad dressing mix. Blend until thoroughly mixed.
Mix all ingredients except franks in crock-pot. Cook on high until bubbly; add franks. Turn on low and let simmer. Serve from crock-pot.
Prepare dressing according to package directions. Combine all vegetables and pour dressing over them. Stir well. Place in refrigerator and stir occasionally. Keeps well chilled.
Grind the cheese, onion, green pepper and bacon. Add the soup, and seasonings. Split 6 buns and spread half of each with the mixture. Cover with bun tops and place in moderate hot oven until that wonderful filling has melted. Serve hot.
Drain beans. Put them in a 6-quart heavy pot and add 3 quarts water. Cover and simmer for 1 hour or until beans are tender. Watch that water does not boil down too far. The beans must have water on them at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer partially covered, for 1 to 1 1/2 hours or until liquid has thickened. Serve over cooked rice.
Boil chicken with salt, peppercorns, celery, carrots, and onions. Take chicken out. Debone and shred chicken. Add chicken back to broth and add package of frozen noodles. Follow directions on noodles to cook. Serve over mashed potatoes.
Mix apple filling with sweet potatoes. Dot with margarine and brown sugar. Bake at 375° for 30 to 40 minutes.
Cook bacon crisp and dice. Dice tomatoes. Mix all ingredients 1 day ahead and serve with toast or crackers.
Mix and boil 7 cups water and 1 cup sugar for 1 minute; cool. Boil 2 more cups water and add tea bags or instant tea. Add frozen orange juice, frozen lemonade and 1 1/2 cups vodka. Put mixture in freezer. Next morning, add 1 1/2 cups more Vodka and slush it up.
Mix ingredients; place in buttered 2-quart casserole dish. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Beat the shortening and sugar until creamy. Add eggs, milk and vanilla; beat well. Add dry ingredients, chocolate chips and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Mix sugar, eggs and oil. Add dry ingredients, mixing well. Add apples and nuts. Pour into a greased and floured jelly roll pan. Sprinkle butterscotch chips over the top. Bake at 325° for 1 hour.
Brown hamburger, onion and green pepper. Stir in remaining ingredients. Bake at 350° for 45 minutes covered and 15 minutes more uncovered.
Mix together. Add mayonnaise to make creamy enough to dip. Tastes better when made the night before.
Heat the oven to 350°. Heat the oil in a large skillet and brown the pork chops on both sides over medium heat. Place the browned pork chops in a casserole dish. Pour sauerkraut over the chops and top with caraway seeds, sliced onions and pepper. Bake.
Stew the chicken until tender. Add the cooked diced potatoes. Mix the flour with the milk. Add to stewed chicken. Top with Egg Dumplings. Cook about 20 minutes.
Combine nuts, fruit and raisins in a large bowl. Toss with 1 cup flour to coat. Set aside. Cream butter and sugar; add eggs one at a time, beating each addition. Sift together 2 cups of flour and baking powder. Add in thirds to the creamed mixture. Mix well. Add batter to the fruit and nuts. Add lemon extract; mix well. Transfer to well-greased tube pan. Cover tightly with foil. Place pan of water on bottom grate in oven. Bake the cake on shelf above the water in a 300° oven for 2 1/2 hours. Remove foil. Cook 3 to 5 minutes longer. Cool. Remove from pan and brush with syrup. Pour a little bourbon or brandy over the cake. Wrap in cheesecloth and store in a tin.
In a bowl, combine the first 7 ingredients; mix well. Shape into 6 patties. In a skillet, fry patties in butter over medium heat for 3 to 4 minutes on each side or until heated through.
Shred lettuce; place in bowl. Layer the onion, bell pepper, carrot, celery and peas last. Mix together the mayonnaise and sugar; spread over top of salad, sealing around edges. Put on cheese. Crumble bacon on top. Chill.
Combine all ingredients except yogurt in container of electric blender. Process until smooth. Add yogurt and process until just blended. Yields 4 cups (142 calories per 1-cup serving). Contains 4 g protein, 1.2 g fat, 31.3 g carbohydrate, 3 mg cholesterol, 41 mg sodium and 118 mg calcium.
Sprinkle chicken breasts with paprika and salt. Melt margarine in skillet; brown chicken slightly on each side. Add marmalade, tarragon and lemon juice. Lower heat, simmer about 20 minutes.
In a 2-quart saucepan, fill half with water and half with tomato sauce. Cut ingredients in 1-inch pieces. Cook for 1 hour before serving. Season to taste. Serves 2 for 3 days. Next day, flavor is better. The third day flavor is best.
Use heavy skillet. Saute onion in butter. Stir in meat, garlic, flour, salt, onion, pepper, paprika and mushrooms. Saute for 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Turn off flame and add sour cream and mix. Serve on rice or noodles. Makes 6 servings.
Melt chocolate chips and mix with 4 cups sour cream. Mix powdered sugar with remaining 2 cups sour cream. Keep separate.
Cook squash and onion for 5 minutes; drain. Combine chicken soup and sour cream. Stir in shredded carrots. Add squash and onions. Mix stuffing and butter together. Put half of stuffing on the bottom. Add the rest to the top of casserole. Bake at 350° for 30 minutes.
Brown hamburger, chopped bacon and onions. Partially drain the beans. Mix with the above and simmer 20 minutes. Mix with the remainder of ingredients. Put in crock-pot.
Heat oven to 350°. In a skillet brown meat, onion and Tabasco sauce or red pepper sauce. When done, drain macaroni. Add to meat; mix with mushroom soup. Pour into a casserole dish that has been sprayed with Pam. Bake 30 minutes. Add a few slices of cheese on top and bake until cheese has melted. Cook macaroni according to package directions.
Mix the first 5 ingredients and pour over cooked shrimp, layered with sliced onions. Let marinate 12 to 48 hours in refrigerator.
Over low heat, cook the pineapple, egg, sugar and flour until thick. Cool. Stir well. Fold in Cool Whip and softened cream cheese. Refrigerate until ready to serve.
Mix all salad oil, Worcestershire sauce, garlic salt and seasoning salt and pour over nuts, wheat squares, Cheerios, rice squares and pretzels. Mix in large roaster. Bake 2 hours at 250°, stirring several times.
Melt butter (do not brown). Add onion, parsley and clams. Add bread crumbs, a little at a time, until butter is absorbed. Mix should be dry. Sprinkle with lemon. Butter medium size casserole and alternate seafood and crumb mixture starting with fillet of sole; add crumbs, then scallops, crumbs, shrimp, crumbs, lobster and cover with rest of crumb mixture. Place pads of margarine on top; sprinkle with lemon. Bake at 350° for 30 minutes. Test to be sure all seafood is cooked.
Mix all ingredients in bowl, except jimmies. Beat for 4 minutes. Add jimmies by hand.
Mix the first 3 ingredients. Remove 3/4 cup for Crumb Topping. To balance of mix, add remaining ingredients. Mix all ingredients into a smooth, thick batter. Grease a tube pan and dust with flour. Pour mix into tube pan. Sprinkle the 3/4 cup of crumbs for topping. Bake at 350° for about 50 minutes (ovens vary) or, bake until tester comes out dry. (I have baked cake at 375° for 35 minutes and it works in my oven.)
Prepare Jiffy cake mix as directed on package. Pour into a 9 x 13-inch greased and floured pan. Bake until golden brown. (Cake will be thin.) Remove cooled cake from pan.
Make up biscuit dough, except add two eggs. Make dough real stiff. Let stand 1 hour, then roll out as thin as possible on floured board. Cut into strips as you would dumplings.
In small microwave bowl, combine butter and onion; cook for two minutes in microwave. Drain asparagus, place into baking dish. Pour soup over asparagus and add onion mixture. Place cheese over top and cover with fried onion rings. Bake at 350° for 20 to 25 minutes or until brown.
Butter bottom of an 11 x 8-inch baking dish. Cover bottom with rice. Sprinkle soup mix over rice. In separate bowl, mix soup, water and milk until smooth; pour over rice and place pork chops on top. Bake 2 hours at 300°.
Trim excess fat from chops. Brown in 2 tablespoons oil, season with salt and pepper. Set aside. Saute yellow rice, onions and celery for 5 minutes in remaining 2 tablespoons oil. Add raisins and stir to mix. Add boiling water. Turn into oblong casserole. Top with chops, cover and bake at 350° for 40 to 45 minutes. Top pork chops with apple rings brushed with melted butter and sprinkle with nutmeg. Cover and bake 25 minutes longer. If desired, run under broiler to brown apple rings.
Slice strawberries and place in graham cracker crust. In heavy saucepan place sugar, water and cornstarch. Cook until clear and thick. Remove from heat. Add jello. Mix well. Let cool. Spoon over every berry. Refrigerate for at least 2 hours before serving. Top with Cool Whip before serving.
These are delicious and easy to make and inexpensive. Add salt and oil of peppermint to hot mashed potatoes. Work in enough confectioners sugar to make a stiff dough that will hold its shape when made into balls with the fingers. Place balls on wax paper to set. These are creamy and good. They keep well when stored. Other flavoring may be used in place of peppermint if desired.
Mix first 5 ingredients together. Add remaining ingredients. Pour into one 9-inch unbaked pie crust at 350° until done.
Dissolve gelatin in boiling water. Combine peaches with sugar, lemon juice and salt. Add this to gelatin. Chill until slightly thickened. Fold in whipped cream. Pour gelatin mixture into pan. Chill overnight. Garnish with fresh peaches.
Arrange peaches in square microwave dish (8 x 8 x 2-inch). Mix remaining ingredients until crumbly; sprinkle over peaches. Microwave, uncovered, on High for 6 minutes; rotate dish 1/2 turn. Microwave until peaches are tender, 4 to 6 minutes longer. Serve with ice cream or whipped cream, if desired. Makes 6 servings.
Add sugar gradually to oil, beating until well creamed. Add eggs and vanilla in a separate bowl. Sift flour, salt, cloves and cinnamon together, then combine with sugar and oil. Add nuts and apples. Pour into a 9 x 13-inch pan or two 8 x 8-inch pans. Bake at 325° for 70 minutes. Sprinkle with powdered sugar when done.
Mix flour, nuts, and fruit with 1/2 of the flour. Add baking powder to the other 1/2 of the flour. Cream butter and sugar. Add egg whites, beaten until stiff. Add vanilla flavoring. In another bowl combine other ingredients and mix well. Combine with butter/sugar mixture. Mix well. Pour into greased and floured tube pan and bake in slow oven on 250° for about 2 hours. This usually makes 2 good size cakes.
In saucepan, cook mushrooms and onions covered in the 1/4 cup butter 10 minutes or until tender. Remove vegetables, leaving butter in skillet. Set vegetables aside. Blend flour, chicken bouillon granules, salt, nutmeg and dash of pepper into skillet. Add milk all at once. Cook and stir until bubbly. Stir in mushrooms and onion, cooked asparagus and lemon juice. Turn into a 1 1/2-quart casserole. Combine crumbs and melted butter. Sprinkle atop. Bake uncovered in at 350° oven 35 to 40 minutes. Makes 8 to 10 servings.
Mix Kool-Aid according to directions on package. Add pineapple juice. Just before serving, add chilled ginger ale. (This can be frozen. Pour ginger ale over it when it is partially thawed.)
Cook broccoli slightly and place in a greased casserole dish. Mix the next 5 ingredients and spoon over broccoli. Sprinkle bread crumbs and Parmesan cheese on top. Bake at 350° for 40 minutes or until set.
Cut meat into thin strips; brown lightly in oil. Add onion, water and seasonings (including bouillon cubes). Cover tightly and simmer 20 minutes or until meat is almost tender. Add celery, bean sprouts and mushrooms. Cook 3 minutes, covered tightly. Make paste of cornstarch and water. Stir into meat and vegetable mixture. Continue to stir gently until mixture is thickened, about 2 minutes. Serve on Chinese noodles. Yield: 8 servings. Carbohydrate 15 g, protein 15 g, fat 16 g, calories 264. One serving = 1 bread starch exchange, 2 meat low-fat exchange, 2 fat exchange. One-half cup Chinese noodles = 1 bread starch exchange, 1 fat exchange.
Heat sugar and milk to a rolling boil. Boil one minute, stirring constantly. Add chocolate and salt. Stir until melted. Beat until smooth with hand rotary beater. Add butter and extract. Makes about 2 cups. Keep refrigerated.
Rinse lentils and add to water. Bring to boil and cook over medium heat for 15 minutes. Saute onions in oil until golden brown; add rice and salt. Cover and simmer 20 to 25 minutes or until rice and lentils are fluffy. Be careful rice and lentils don't stick. Place on serving platter and completely cover the lentils and rice with the fried onions. May be served hot or cold. Serves 6.
Cook fat hen and dice meat. Saute celery, pimentos and onion in a small amount of butter. Make chicken gravy very thick from stock, thicken with cornstarch or flour. Cut up 2 hard-boiled eggs into gravy. Add sauteed vegetables, 2 cans of mixed peas and carrots and the diced chicken. Pour into long baking dish and cover with pie crust. (Bottom crust is optional.) Bake in moderate oven (350°) until brown, about 45 minutes.
Combine all ingredients up to and including pepper in a large pot. Bring to a boil. Reduce heat; cover and simmer until veggies are tender (15 to 20 minutes). Add milk; heat until milk is hot. Blend flour and 1/2 cup milk; stir into soup. Cook, stirring constantly, until thickened. Add margarine and serve.
Heat the soup. Add the cheese and stir until melted. Season to taste; add drained peas. Serves 8.
Put onion on ribs and bake at 450° for 45 minutes. Combine all remaining ingredients; mix well. Remove meat from oven and drain off grease. Spoon sauce over meat and bake at 350° for 45 to 60 minutes.
Sift brown and white sugar, flour and salt. Add eggs, milk and butter. Mix well. Bake at 350° for 45 minutes.
Cool cake after baking. Crush strawberries. Pull apart cake into small chunks; layer cake on bottom of bowl. Spread strawberries on top of cake. Spread Cool Whip on top of strawberries. Repeat layers of cake, strawberries and Cool Whip until it reaches the top.
Brown and drain meat. Add onions, tomato sauce and chili powder. Season with salt and pepper to taste. Cook over medium-low heat for 3 to 4 hours for best flavor. Makes enough for 100 hot dogs.
Saute hamburger and garlic; drain. Add tomato sauce, tomatoes, salt and oregano; simmer for 20 minutes, then remove bay leaves. Cook noodles. Alternate layers of noodles, Mozzarella cheese, cottage cheese, meat sauce and Parmesan cheese, ending with meat sauce and Parmesan cheese. Bake at 375° for 1 hour.
Mix first 3 ingredients then fold in whipped topping. Refrigerate. Serve with fruit.
Mix all ingredients in large pot. Cook over low heat for 1 hour or until thick, stirring often. Remove from heat; put in sterilized jars and process to seal.
Toss chicken strips with barbecue sauce. Spoon evenly onto crackers. Top each with one cheese slice. Place six topped crackers on microwavable plate. Microwave on High 15 to 20 seconds or until cheese begins to melt. Repeat with remaining topped crackers. Sprinkle with green onions. Best served hot, right out of the microwave.
Make pie shell and cool. Mix Jello as directed on package. Stir in fruit cocktail. Put in refrigerator and let set. Line cooled pie shell with sliced bananas. Spoon Jello mixture over bananas. Top with Cool Whip. Refrigerate until ready to eat.
Melt margarine with marshmallows and add vanilla and food coloring. Pour over corn flakes and mix. Drop by teaspoon onto wax paper. Put red hots or cherry halves in middle to form wreaths. Chill 40 minutes. Makes 2 dozen.
Sprinkle chicken with salt and pepper. Brown well in hot oil in skillet. Add onion and celery; saute until vegetables are tender. Add wine and marjoram. Cover; simmer for 25 minutes. Stir in apples. Cover; simmer for 10 minutes or until apples and chicken are tender. Makes 4 servings.
Combine first 6 ingredients. Spoon into pie crust. Crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes.
Preheat oven to 425°. Spray 2 cookie sheets with nonstick cooking spray. In large mixing bowl, combine Butter Buds, oil and sugar. Beat in eggs and vanilla. Mix dry ingredients. Add to creamed mixture. Stir in chocolate chips and cereal. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 8 to 10 minutes. Remove cookies immediately to cooling racks.
Cook broccoli and cauliflower covered in a small amount of boiling water for 3 minutes. Drain well. Place in shallow 1-quart dish. Add cherry tomatoes and onion; set aside.
Fry hamburger, onion, chili powder, salt and pepper until done. Add all ingredients. Simmer for a few minutes. Can be served with cornbread or a salad.
Simmer the dried tomatoes and potatoes in just enough water to cover. During the last 3 minutes of cooking time on the potatoes, add the broccoli florets. Dress tomato-potato combo with parsley, oil, salt and pepper.
Cook broccoli; drain well and set aside. Prepare Rice-A-Roni according to package directions. Saute celery and onion in butter. Add to rice along with soups, ham and broccoli. Place in buttered 9 x 13-inch pan. Top with cheese. Bake at 350° for 30 minutes.
Work the cream cheese and powdered sugar together with hands until creamy. Add 1/2 teaspoon peppermint extract. You may use spearmint, vanilla, almond or coconut, if you desire. The more you work the dough the creamier the mixture. Add food coloring and pinch off in 1/2 teaspoon amounts, roll in granulated sugar and press into plastic mold. Also may use fork to press down into patties.
Mix all ingredients with oil. Pour over crackers. Stir well. Put in glass jar with lid.
Cook squash and onions, drain and mash. Add cheese, eggs, butter and crushed crackers. Mix well and put in a greased casserole dish. Sprinkle crushed crackers on top. Bake at 350 degrees for approximately 30 minutes or until firm in center.
Cream butter; add sugar and eggs one at a time. Add dry ingredients gradually, then bananas and nuts. Bake 1 hour in greased loaf pan at 350°.
Roast pecans in salt and butter at 250° for 15 minutes, then break into desired sizes. Whip eggs until smooth, then mix with condensed milk and pudding. Add all other ingredients and mix well. Add whole milk to fill ice cream container.
Dilute lemonade with 3/4 cup of water; stir in apricot nectar and unsweetened pineapple juice. Pour fruit juice mixture over ice cubes in 6 glasses with ginger ale; garnish with lemon slices. This recipe will serve 6 people.
Mix sugar, oil, vinegar, salt, pepper and water in medium size saucepan and boil until sugar is dissolved. Set aside to cool. Drain all canned vegetables and put in large bowl. Wash and chop all vegetables. Mix with other vegetables. Pour vinegar mixture over all vegetables and mix well. Refrigerate for 24 hours before serving. Keeps in refrigerator for 4 to 5 weeks.
Put wet chunks of potatoes and dressing in a Ziploc bag. Shake well to mix. To shorten time, put potatoes and butter chunks in microwave for 10 minutes on High. Put potatoes on a cookie sheet; put in oven under broiler, turning as needed, until golden brown. Enjoy. Serves 4.
Combine all ingredients except bacon. Place in baking pan. Top with strips of bacon. Bake 1 to 2 hours.
Shred cabbage. Mix sugar with vinegar in cup. Stir until sugar is dissolved, then add coffee cream and stir. Mixture will thicken. Add salt to cabbage, then add cream mixture. This dressing may be used on other salads. If not enough, just mix another batch as before.
Place apples in greased, shallow baking dish. Sprinkle with lemon juice. Combine dry ingredients; add melted butter. Mix until crumbly. Sprinkle crumb mixture on top of apples. Bake in moderate oven at 375° for 30 minutes.
Freeze; three hours before serving, thaw. Put in bowl. Pour 3 large Mello Yellows over with ice. Serve.
Place broccoli in 1-quart casserole. Cover and microwave on High power for 6 to 8 minutes, stirring halfway through cooking. Drain. Stir cheese into hot broccoli. Cover casserole. Allow to stand until cheese melts. In small bowl, melt butter in microwave on High power for 30 seconds. Stir in salt and crackers. Sprinkle cracker mixture over broccoli. Cover casserole. Microwave on High power for 3 to 5 minutes or until bubbly and heated through.
Mix all ingredients and pour into 9-inch crust. Bake at 350° about 50 minutes or until knife inserted in center comes out clean. Allow to cool.
Combine cake mix, eggs, oil and oats in large bowl. Beat at low speed with an electric mixer until blended. Stir in raisins. Drop by teaspoon onto baking sheet. Bake 7 to 9 minutes or until lightly brown. They will crack. Cool 1 minute before removing from baking sheet. Can also use drained pineapple.
Wash peaches; peel and slice. Pour a little milk over the slices to prevent fruit from darkening. Then add sugar, flour, lemon juice, spices and butter. Bake in shell with lattice top in 400° oven one hour.
Combine sliced cucumbers, water and salt in a large bowl. Heat vinegar and Sugar Twin to boiling, stir in dill weed. Set aside to cool. Drain cucumbers, but do not rinse. Add liquid and mix well. Pack into freezer containers. Thawed pickles can be stored for up to 3 weeks. Makes about 5 cups. About 10 calories for 1/4-cup serving.
In medium bowl combine flour, baking soda, salt and cloves; set aside. In large bowl, using electric mixer, cream butter, 1 cup sugar and egg until fluffy, scraping the sides of the bowl occasionally. Beat in corn syrup at low speed. Add flour mixture and ginger until just combined. Refrigerate dough until easy to handle. Heat oven to 350°. Grease two large cookie sheets and set aside. Take small pieces of dough, roll into a ball, then in cinnamon-sugar mixture (cinnamon plus 1/4 cup sugar). Place about 2 to 3 inches apart on cookie sheets. Bake 15 to 18 minutes, until lightly browned. Cool on wire racks.
Grate vegetables finely (can use food processor). Melt 2 ounces butter in frying pan. Saute vegetables in the butter; don't let brown. Add broth, salt and pepper to taste. Add sugar; simmer in pot until mixture cooks down, about 1 hour and 15 minutes. Puree in food processor or food mill. Continue to simmer until mixture is thick enough to cover a spoon. During the last 5 minutes, add 1 stick of butter and a handful of chopped parsley. Serve in medieval style in a hollowed out hard roll. Save hollowed out bread from roll. Place a tray of bread pieces on the table. Eat with fingers, dipping pieces of bread in the soup. Roll can be eaten also.
Pour soup, water and salsa in a saucepan. Heat over medium heat. Heat through, stirring occasionally. Serve in bowls with tortilla chips. Sprinkle with onions, cheese and a spoonful of sour cream. Yields 2 servings.
Scald 3 cups of milk. Add sugar, eggs, margarine and vanilla. Spray 7 x 11-inch Pyrex dish and put raisins on bottom. Break slices of bread, including crust, and place over raisins. Pour milk mixture over bread and let stand until bread soaks up milk. Sprinkle sugar and cinnamon on top. Start in cold oven. Bake at 350° for 30 minutes.
Sift dry ingredients together in a large bowl. Beat eggs; add sugar, oil and vanilla. Add dry ingredients. Stir until well blended. Fold in apples and nuts. Batter will be thick. Place in greased and floured 13 x 9-inch pan or 3 1/2-inch tube pan. Bake at 350° for 55 to 60 minutes.
Mix Stove Top stuffing and place in center of casserole dish. Mix the soup with the milk and parsley flakes. Cover bottom of dish on outer edges of stuffing with a little of the soup mixture. Place boneless chicken breast pieces over soup mixture. Pour the remaining soup mixture over entire dish. Cover with foil and bake at 400° for 15 minutes. Remove foil and bake another 10 minutes or until chicken is cooked.