HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1-quart casserole, blend soup and milk; stir in chicken, egg and peas. Top with chips. Bake in a 350° oven for 30 minutes. Serves 4.
Mix all ingredients and keep in tightly closed jar. Use 2 teaspoons to a cup of boiling water.
Brown meat, until real dark, in oil, then remove meat to a boil. Saute onion and garlic in same oil until tender. Add back the meat and add water. Simmer 1 1/2 hours, then add barley, potatoes and the beef bouillon. Cook until potatoes and barley are tender.
In a 2 cup glass measuring cup with handle, combine peanut butter chips and 2/3 cup Eagle Brand milk; cook on High in microwave for 1 to 1 1/2 minutes or until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla; spread evenly into foil-lined 8-inch square pan. In 2 cup glass measuring cup, combine remaining Eagle Brand milk and chocolate chips; repeat preceding procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
Preheat oven to 350°. Combine flour, sugar and milk. Stir well. Melt margarine or butter in a pan or baking dish. Pour batter in margarine and add fruit. Bake for 45 minutes.
With electric mixer, beat the cream cheese. Add powdered sugar, extracts and heavy cream. Beat until smooth. Pour in pie shell and refrigerate until firm, about 8 to 10 hours. Garnish with strawberries.
Mix dry ingredients. Beat eggs until thick and lemon colored. Add milk and vanilla, then beat in dry ingredients until batter is fairly smooth. Run batter into hot oil, using a slow wide circular motion and maintaining as steady a stream as possible. Fry, turning once, until golden brown, about 1 to 1 1/2 minutes on each side. Dust generously with powdered sugar. Serve warm. Makes 16 large cakes.
Sift flour, baking powder and salt into a medium bowl and mix well. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer. Preheat the oven to 400 degrees. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Mist the bottom of a 3 inch flat bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water and dipping in sugar before pressing each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers or freeze for future use.
Make jello according to package. When slightly thick, add stewed tomatoes. Let set. Tastes better second day.
Make into 3 loaves crosswise on a cookie sheet (greased). Brush with egg on top and sprinkle with almonds on top. Bake at 350° about 25 minutes or until a little brown. Cool and cut into slices. Put back on cookie sheet, reduce oven to 200°.
Cook rhubarb, cornstarch, water and salt until thick. Add vanilla. Cool. Combine flour, oatmeal. brown sugar and soda. Cut in shortening. Add nuts to flour mixture. Put 3/4 of flour mixture in bottom of 9 X 13 pan. Pour cooled rhubarb mixture over crust mixture. Sprinkle with remaining flour mixture. Bake at 375° for 30 minutes.
In large skillet over medium heat, melt margarine. Add Brussels sprouts, carrots, garlic, basil and pepper. Saute about 7 minutes until tender, stirring frequently. Stir in lemon juice; cook about 2 minutes, stirring occasionally. Makes 6 servings, 2/3 cup each.
Wash fruit and mash. Place in saucepan. Add water and simmer 10 minutes, stirring often. Place in jelly bag (similar to a cheesecloth that allows liquid to drain through) and let drain several hours. Do not squeeze.
Mix together chopped onion, soups, mayonnaise and cheese. In baking dish, place the chicken and broccoli in layers. Between each layer, spread the mixture of soups, mayonnaise, onion and cheese. Put stuffing on top and pour melted margarine over top of dressing. Bake 40 minutes at 350°. Very tasty! Fills an 8 x 11-inch baking dish.
Grind pears and apples. Measure and add 1 cup of sugar to each cup of pulp. Cook for about 20 minutes.
Use medium size mixing bowl. Pour the meal into the bowl. Stir in enough boiling water to mix well but in a patting consistency. Scoop about 1 heaping tablespoonful of mixture in hand (carefully, as this is hot!). Pat out into a pancake like patty. Cook on top of stove in hot skillet covered with about 1/4-inch of shortening or oil. Brown on both sides. I like mine slightly crispy. Serve with butter, jelly or syrup. Makes about 8 patties.
Brew tea as usual, but instead of adding sugar or honey to sweeten, stir a teaspoon or two of fruit preserves into the cup. Strawberry, cherry and apricot are especially good.
Simmer hamburger, onion and garlic in a little oil until done and drain off liquid. Blend tomatoes (in blender), then add to hamburger mixture. Add chili mix, chili pepper, pinto beans and approximately 1 cup water. The chili will appear thin until allowed to cook for some time. Simmer on very low heat for approximately 15 to 20 minutes. Salt as desired. Best if let simmer for 1 to 2 hours.
In a large bowl, combine first 3 ingredients. In a small bowl, combine remaining ingredients. Combine wet and dry mixtures; fold together. Spoon into greased muffin pans and bake at 400° for 20 minutes.
Mix all ingredients in a bowl. Put into 2 greased loaf pans or a greased Bundt pan. Bake at 350° about 45 to 55 minutes. Squeeze juice from 2 lemons and mix with 1/4 cup powdered sugar. Pour over warm bread.
Add and mix well. Cream together. Drop small balls on cookie sheets. Press with a fork. Bake 10 to 12 minutes in a 350° oven.
Cut steak into thin strips and brown in butter. Remove. Brown chopped onion and mushrooms. Return meat to skillet. Add chicken soup, sour cream and cottage cheese. Add 1 can beef broth. Cook slowly for 1 hour. If desired, thicken with cornstarch.
Combine confectioners sugar and coconut in bowl; toss to mix. Add butter; mix well. Shape into 1-inch balls. Make indentation in each ball. Fill with melted chocolate. Chill until firm. Store in refrigerator. Yields 3 dozen.
In a glass casserole dish sprayed with Pam, place thawed vegetables. Add cut slices of Velveeta cheese over vegetables, then spread crushed crackers over top and drizzle with melted margarine. Bake at 350° for 20 minutes.
Combine powdered sugar, softened butter and eggs. Beat 20 minutes, no less, without stopping.
Butter casserole. Put bread in casserole. Cover with cooked sausage, then cheese. Beat eggs with milk, cream and seasonings. Pour over cheese. Sprinkle mushrooms on top. Refrigerate overnight or at least 1 1/2 hours. Take out of refrigerator at least one hour before cooking. Bake one hour at 325°.
Mix ingredients. Put chicken in Ziploc bags. Cover with mixture and marinate in refrigerator overnight. One and one-half hours before baking, remove from refrigerator. Roll up chicken into rolls, then roll in bread crumbs. Let sit for 1 hour. Spray baking pan with Pam. Bake at 325° for 1 1/2 hours. Good hot or cold!
Combine in mixer the butter, sugars, eggs, vanilla and pudding. Blend well. Pour into large bowl. Add all dry ingredients; mix well. Roll out and press. Bake at 350° until golden.
Cook carrots according to package. Place butter in 1 1/2 to 2-quart microproof casserole. Cook, covered, on High (Max power) for 1 minute, or until cranberry sauce is melted. Stir and mix in cooked carrots. Cook on High for 2 minutes. Season to taste.
Put peelings and spices into 2 quarts water. Bring to boil. Simmer all day. Can be place in refrigerator. Water added and simmer again.
Beat eggs well in large bowl or 2-quart measuring pitcher, with a pouring spout. (This is important.) Mix sugar, flour and salt together and add to eggs. Add milk and vanilla. Place pie shell on oven rack before pouring in custard. (This will fill a 9 or 10-inch pie shell too full to transfer from counter to oven.) Sprinkle nutmeg or cinnamon on top. Bake at 375° for 45 minutes to 1 hour until knife comes out clean from center.
Mix all ingredients. Pour in greased pie dish. Cook at 350° for 30 to 45 minutes.
Mix orange jello and boiling water or boil the pineapple juice instead of the water. Add pineapple and let cool. Next add sharp shredded cheese to jello mixture. Then fold in Dream Whip.
Prepare macaroni as label directs. Drain well. Meanwhile, preheat oven to 350°. In a large bowl, combine Ricotta, Mozzarella, eggs, bread crumbs, parsley, salt and pepper. Stuff rounded tablespoonful of cheese mixture into each cooked shell. Spoon 3/4 cup spaghetti sauce into each of two greased 13 x 9-inch baking dishes. Arrange stuffed shells, seam side down, over sauce in one layer. Spoon remaining sauce evenly over shells. Sprinkle with Parmesan cheese. Bake 30 minutes or until shells are heated through. Makes 10 servings.
Brown ground beef, onion and bell pepper. Drain grease when beef is browned. Add Ro-tel tomatoes, beans, garlic, salt, mushrooms and pepper. Bring to boil. Reduce heat. Add beer if you want to. If not, add 1 cup water and simmer for 45 minutes. May add more water if you want it soupier. You can't really taste the beer when added. Try it, you'll like it.
In a medium saucepan, combine raisins and brandy. Add enough water to cover raisins. Bring to a simmer. Remove from heat. Cool. Drain.
Brown hamburger; drain. Add seasonings. Add paste, sauce and water. Bring to a boil. Simmer 10 minutes (mixture will be thin). In a 13 x 9-inch pan, ladle in about 1 1/2 cups mixture. Next put egg noodles on (uncooked), ladle in more mixture on top, then noodles again; repeat until there are 3 layers. Put cheese on second and top layers. Bake at 350° for 1 1/4 hours. Be sure to cover tightly with foil.
Brown ground meat in skillet over medium heat. Add other ingredients. Cover and cook slowly until meat is done. Serve on hot buns or with rice or other foods.
Mix all ingredients together and put in 9 x 13-inch baking dish. Put uncooked chicken pieces on top. Sprinkle with onion soup. Cover with foil and bake 1 1/2 to 2 hours at 350°.
In 4-quart cast-iron pot, pour in peas and bacon drippings or the salt pork. Add hot water to cover peas. Cook slow 1 1/2 to 2 hours, until tender. Salt to taste.
Oil a 3-quart casserole ('r 2 different smaller dishes; freeze one fur later). Dump ingredients in bowl 'ceptin 'maters, rice, 'n several tablespoons oil, vinegah 'n watah, 'n mix. Now layer maters. Kiver wid 1/2 uv vegetubles. Sprinkle 1/2 uv rice, a few more maters 'n vegetables n rice 'n top wid maters. Pore 3 tablespoons olive oil, vinegah 'n watah over top 'n bake kivered fur 2 hours in 350° stove.
Mix sugar, eggs and Crisco. Add dry ingredients. Add nuts and chocolate bits. Bake at 350° for 30 minutes in 13 x 9 baking pan.
Mix ingredients. Heat to boil. Pour into hot jars. Process 45 minutes at 10 pounds pressure.
Melt butter in microwave-safe bowl. Add vanilla, eggs, sugar and salt. Beat well with a whisk. Add flour, cocoa and nuts. Pour into a well-greased and floured microwave-safe pie plate. Bake Full power for five minutes. Let stand for ten minutes.
Combine potatoes, sugar, butter, milk, eggs and vanilla and beat with mixer until creamy. Place in deep casserole.
Mix flour, baking powder and salt in a bowl and set aside. Cream butter with sugar. Add eggs and vanilla and beat thoroughly. Slowly add flour mixture in three parts, mixing well after each addition. Roll to 1/8-inch thick and cut with cookie cutters. Paint with egg wash and sprinkle with colored sugar. Bake at 375° for 7 to 12 minutes until lightly browned. Makes 40 (2-inch) cookies.
Melt butter, chocolate and water. Cool. Beat eggs, milk and vanilla. Mix and sift twice the flour, salt, sugar and baking soda. Mix all together. Bake at 350° for 30 to 45 minutes.
Fix dough to box recipe. Let rise 10 minutes. Cook sausage and drain. Add all other ingredients. Stir until cheese melts. Let sausage mixture cool. Make 1 large or 2 small loaves. Roll out dough to 1/4-inch thick. Spread sausage mixture evenly over dough. Roll up and tuck ends under.
Combine flour, salt, sugar and shortening. Mix until crumbly. Reserve 1/2 cup mixture. To remaining crumbs, add baking powder, soda and spices. Mix thoroughly. Add milk and eggs; mix well. Pour into 2 waxed paper lined 8 x 8 x 2-inch pans. Sprinkle with reserved crumbs. Chopped nuts and cinnamon may be sprinkled over crumbs. Bake at 375° for 25 to 30 minutes.
Place all ingredients into a 1-quart casserole dish and cover. Microwave at High until apples are tender (7 to 10 minutes). Mash apples to desired consistency. Serve warm or chilled. Makes 4 to 6 servings.
Boil water, sugar, and cloves for 15 minutes. Add orange, pineapple, and lemon juices. Remove cloves from tea. Makes 2 gallons and will keep 2-3 weeks in refrigerator.
Line an ungreased 8 x 8 x 2-inch baking dish with whole graham crackers. In saucepan, heat brown sugar, milk and margarine. Bring to a boil quickly; remove from heat and add 1 cup crushed graham crackers, coconut and nuts. Pour hot mixture over whole wafers in dish. Put whole graham crackers on top of mixture and press until mixture eases through a little. Chill in refrigerator for several hours. Yields 12 bars.
Mix and bake as you would any other cake (about 45 minutes at 350°).
Prepare cake mix with 1 can of crushed pineapple. Butter a cookie sheet or jelly roll pan; pour batter on pan and bake as directed on cake mix box. Cool.
Cream shortening, sugar and eggs together. Add chocolate and vanilla. Stir. Add remaining ingredients. Bake in waffle iron. Add scoop of ice cream to each serving. Batter will keep in refrigerator.
Cook wild rice by directions. Spread rice in a dish. Mix broccoli, onion, cheese, mushroom soup and milk together. Spread over rice. Bake at 375° for 40 to 45 minutes.
Cut chicken into cubes. Flour and saute for 10 minutes or until done. Remove from pan and place in baking dish. Cut onions and mushrooms and add to same pan. Saute until tender and layer over chicken. In same pan add broth, butter and wine. Bring to boil and pour over chicken. Bake at 350° for 10 to 15 minutes. Serve over rice. Serves 4 to 6.
Combine first 7 ingredients and set aside. Remove crusts from bread and cut into cubes. Combine with eggs and milk and beat at medium speed until smooth. Stir into meat mixture and shape into six individual loaves. Roll each in bread crumbs and place in a lightly-greased 9 X 13 pan. Spread with chili sauce. Bake 1 hour at 350°.
Cream together margarine, brown sugar and white sugar. Add eggs, vanilla and oatmeal. Sift together flour, baking powder, baking soda and salt. Add to first mixture. Add chocolate chips. Drop by spoonful on cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown chicken in oil. Drain. Cover and cook slowly for 20 minutes. Mix remaining ingredients and pour over chicken. Cook uncovered for 15 to 20 minutes or until tender.
Heat oil in saucepan. Add ham, onion and garlic and cook until onion is tender. Add pasta sauce and parsley. Heat through. Serve over fettuccine with cheese.
Combine tuna, soup and mushrooms in 1 1/2-quart casserole dish. Heat on full power, 6 to 8 minutes, or until bubbling. Stir twice during heating. Stir in sour cream. Garnish with parsley if desired and serve over noodles.
Cream margarine, sugar and eggs. Add vanilla; beat until light. Stir in milk. Combine dry ingredients. Stir into creamed mixture. Chill 1 hour or longer. Roll to 1/4-inch thick on lightly floured board. Cut into shapes and place 1-inch apart on ungreased cookie sheets. Bake at 375° for 10 minutes.
Melt chocolate chips and mix with peanut butter. Add this to 6 cups of Rice Krispies and mix well. Pour mixture onto a cookie sheet and spread. Let cool and set up. Let 1/2 gallon vanilla ice cream set out until softened. Pull chocolate mixture apart in pieces and mix with softened ice cream. Mix well and refreeze.
Brown beef with half of the salt and pepper. Drain off fat. In 6 quart pan, put beef and stir in rest of ingredients. Bring to boil, then reduce heat. Simmer for 1 hour, stirring occasionally.
Crush Oreos. Cream butter, cream cheese and powdered sugar. Set aside.	Mix milk and pudding and add Cool Whip. Add pudding mixture to creamed mixture. Layer crushed cookies with creamed mixture making several layers. Refrigerate overnight.
Grease a 9 x 13-inch pan. Put croutons in bottom of pan with cheese next. Mix rest of ingredients, except bacon or sausage. Pour over top. Put foil over top and let stand overnight in refrigerator. Next morning, put bacon or sausage over top. Bake, uncovered, for 1 hour at 325°. Serves 4 to 6.
Heat oil in large skillet. Add onion, bell pepper and garlic; cook 3 to 5 minutes or until tender. Stir in water, tomatoes, tomato sauce, Italian seasoning, red pepper and fennel seed. Bring to a boil. Add rice. Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally. Stir in beans. Cover and simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally. Makes 5 (1 1/2 cup) servings.
Mix onion, mayonnaise and vegetables and place in casserole dish. Cover mixture with cheese then crushed crackers. Melt butter and pour over top. Bake at 350 degrees for about 30 minutes.
Cook onion, celery, carrots, rice and seasonings in chicken broth for 20 to 30 minutes. Add chicken and parsley; cook 15 minutes more. Makes 8 servings.
Combine the baking mix, shredded cereal and sugar in a large bowl. Beat together milk and eggs in medium-size bowl. Pour milk mixture into the dry ingredients, stirring just until dry ingredients are moist; do not overmix. Stir in raisins.
Brown hamburger; drain. Mix together soup, beans, tomatoes, celery and onions. Add seasonings, add salt and pepper to taste. Heat for 30 minutes and serve. I add extra potatoes and carrots.
Bring the chicken broth to a boil. Stir in flour and butter and mix to a smooth paste. Stir constantly until the broth is thick and smooth. Lower heat, stir in milk, chicken and vegetables and heat through. Pour into 1 1/2-quart casserole and top with biscuits. Bake, uncovered, at 450° for 20 minutes.
Remove crusts from one side of bread on each slice. Roll each slice with rolling pin as flat as possible. Butter the bread on one side, then spread with preserves. Roll bread up, jelly roll fashion, beginning with crustless side. Drizzle rolls with melted butter. Bake at 425° for 5 minutes. Reduce oven to 325° for 25 minutes more. Remove rolls from the oven and immediately roll in cinnamon-sugar mixture. Return to oven for 5 minutes. Cool for 1 hour. Cut each roll into 3 pieces and coat with 10x sugar.
Mix all dry ingredients in a large bowl. Add milk, buttermilk, eggs and oil. Stir until well blended. Add onion and mix well. Batter should be stiff. Drop rounded tablespoons into hot deep-fat fryer. Turn when hush puppy floats and brown both sides to golden brown. Drain on paper towels. Makes about 24.
Mix first 6 ingredients and slowly add to mayonnaise. Good for carrots, celery, cauliflower and radishes.
Heat oven to 350°. Lightly grease a 9-inch pie plate. Beat eggs in large bowl. Stir in sugar, margarine and vanilla. Stir together flour, cocoa and salt. Add to margarine mixture. Stir in chocolate chips and nuts. Pour into pie plate. Bake 30 minutes or until set. Cool and garnish with whipped cream or ice cream, if desired.
In a large bowl, dissolve yeast in water. Add eggs, salt, sugar, butter and 2 cups flour. Beat until smooth. Add enough flour to make a soft dough. Turn onto a floured board. Knead until smooth and elastic, 6 to 8 minutes. Put in a greased bowl. Turn once so top is greased. Let rise until doubled. On a lightly floured board, roll out dough to fit a 9 x 13-inch pan. Place dough in pan. Using a sharp knife, cut dough into 12 squares. Cover and let rise until doubled. Bake at 375° for 20 minutes.
Preheat oven to 300°. Heat butter in a 13 x 9 x 2-inch baking pan until melted. Remove and stir in seasoning. Add Chex mix until all pieces are coated. Mix in nuts. Heat 20 minutes, stirring midway. Remove and sprinkle evenly with cheese. Toss to coat all pieces. Spread on paper towels to cool.
Wash cucumbers. Let stand in cold water overnight. Pack in hot, sterilized jars. To each quart, add amounts shown of alum, garlic, dill and red pepper. Combine salt, water and vinegar; heat to boiling. Fill jars. Put grape leaf in each jar. Seal. Makes 6 to 8 quarts.
In large mixing bowl, combine milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Mix Cool Whip. Spoon some pudding into bottom of pan to start, ending with pudding on top. Garnish as desired.
Melt butter in large pan; add onions. Fry until soft and yellow. Season with salt and pepper to taste. Add water, stock and Worcestershire sauce. Simmer slowly 45 minutes. Good served in bowls topped with circles of toast sprinkled with cheese. Makes 6 servings.
Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel container. Add salt and 1/4 cup vinegar to 2 quarts water; bring to boiling. Cool. Pour over cucumbers. Cover with diner plate or glass pie plate. Fill jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cool place. (If scum forms, remove it each day.) Drain, discarding brine and cut cucumbers into 1 inch chunks. Add alum to cucumbers and cover with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hours. Drain, reserving syrup. Heat syrup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot Ball jars, leaving 1/4 inch headspace. Remove spice bag. Bring syrup to boiling. Pour boiling hot over pickles, leaving 1/4 inch headspace. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 3 pints.
Combine, bake covered 3 hours at 300°. Serve over thin egg noodles or rice with salad and rolls.
Place all ingredients in sauce pan and bring to a boil. Take 2 heaping Tbsp. corn starch, mix with a little water and stir into cherry mixture to thicken filling. Place in pie crust and make lattice strips to go on top of pie. Bake 350° for 35 minutes or until nice and brown.
Beat egg white until stiff. Add brown sugar and continue beating. Stir in flour, salt and nuts. Drop by small spoonfuls, far apart, onto buttered cookie sheet. Bake in a 325° oven for 10 minutes only.
Melt chocolate and butter in medium saucepan. Stir in sugar. Add eggs and vanilla and mint extract. Combine flour and baking powder. Add to butter mixture. Line a muffin pan with 12 cupcake liners. Fill each with 2 tablespoons batter. Bake at 350° for 13 to 15 minutes until a toothpick barely comes out clean. Remove to cool on rack. Dust with powdered sugar when cool. The cups will sink slightly in the middle. Garnish with sliced strawberries, if available.
Bring to a boil and let simmer slowly for 15 to 20 minutes.
Microwave chocolate and milk in a 1 1/2-quart microwavable bowl on High for 2 minutes, stirring after one minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and nuts. Spread in greased 8 x 4-inch or 9 x 5-inch pan. Refrigerate until firm, about 2 hours. Makes about 2 dozen pieces. May be doubled.
Combine all ingredients, except bread crumbs, and mix with cooked and drained spinach. Pour into greased casserole and top with buttered bread crumbs.
Cook broccoli according to directions on package and drain. Arrange broccoli in a shallow baking dish (10 x 6 x 2-inch). Top with slices of turkey. Blend soup and milk and pour over all. Mix cheese with potato chips and sprinkle over soup. Bake at 350° until top is lightly browned and sauce is bubbly. Serves 4.
Melt butter and chocolate. Add syrup, vanilla, powdered milk and sugar. Knead until well mixed. Roll into roll, then cut when needed.
Unroll each crescent roll individually. Combine remainder of ingredients and spoon out equally on each roll. Roll crescent roll up and place seam side down on greased cookie sheet. Bake as directed on package. Yields 6 to 8 servings.