HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat in order given. Pour into greased loaf pans. Makes approximately 3 medium pans. Bake for 50 minutes, but check often. Serve with cream cheese.
Cook pinto beans until tender. Add chili, tomatoes and chopped onion. Continue to cook until onion is tender. Season to taste.
Take pineapple juice and add enough water to make 2 cups. Add jello pudding. Cook until clear and thick. Let cool (room temperature). Add all fruit, except bananas, and mix. Add bananas before serving. Looks pretty when served in a glass bowl.
Mix jello with boiling water. Add cold water. Cool until it begins to set, then add chopped lettuce. Let stand in refrigerator until firm. This is so simple I very seldom remember to make it. Excellent to serve with meat dishes because it is so refreshing.
Saute onion and peppers in butter. Add to mixed hominy, soup, chili powder and shredded cheese. Place in casserole dish and bake at 350° for 30 minutes. Top with grated cheese.
Place 1 pastry round into a greased or nonstick pie pan. Combine apple juice and cornstarch in a large saucepan; bring to a boil, stirring frequently. Add margarine and spices. Mix well and stir in apples. Spoon mixture into pie crust. Place remaining crust on top; cut slits in top crust. Fold edges and flute. Bake at 375° for 1 hour.
Cut shrimp in small pieces. Combine all ingredients. Serve with an assortment of crackers.
Cook rice according to package directions. Add remaining ingredients and place in a 2 1/2-quart casserole. Bake, covered, for 45 minutes in 350° oven. Serves 4.
Parboil onions for 10 minutes. Place in buttered casserole dish, layered with bread and cheese. Combine milk, eggs, salt and pepper; pour over top layer. Dot with butter. Bake at 375° for 40 minutes.
Place 1/4 pound butter in 8 x 8-inch pan. Melt butter in pan. Cut haddock fillets into 1-inch pieces into pan. In a bowl, crush crackers and add salt, pepper, paprika, grated cheese and a tablespoon of melted butter. Toss to mix and cover fish chunks with this mixture. Bake for 30 minutes at 350°. Enjoy; this is delicious.
Preheat skillet or griddle over medium heat. Spray with non-stick cooking spray.
Slice rolls all in one piece (take the top off in one piece). Soften butter and spread on both sides of bread. Mix poppy seed, Worcestershire, onion and mustard. Spread this mixture on both sides of the bread. Put ham on bottom, then cheese and then put top back on. Cut before eating. Heat at 400° for 15 minutes. This is great for a snack, supper or a group of kids!!
Slice potatoes thinly. Layer in greased 2-quart casserole half of potato slices, seasonings, grated cheese and soup. Dot with half of margarine; make a second layer of potatoes, seasonings and soup. Dot with remaining butter. Rinse soup can with milk; pour over top of casserole. Cover and bake at 350° for 1 hour. Remove cover. Sprinkle on 1/2 cup grated cheese. Return to oven until cheese is melted.
Combine first 5 ingredients in a large mixing bowl. Add half a can of cream of mushroom soup. Melt 1 tablespoon butter in the bottom of a 13 x 9 x 2-inch baking dish. Fill the tortillas with the chicken/cheese mixture; sprinkle some hot sauce on top and roll up. Place, seam side down, in the prepared baking dish.
Boil until done first 4 ingredients. Then stir in margarine and thickening. If too thick, add milk to thin.
Melt margarine in deep dish. Mix flour, baking powder, salt, sugar and milk. Pour over margarine. Place peaches on top of batter. Bake in oven at 350° until crust is golden brown and has raised over peaches.
Grease casserole dish generously. Place layer of crackers in dish. Put asparagus and eggs in next layer. Slice butter and put on top. Sprinkle red pepper or paprika on top. Bake 20 to 30 minutes at 350°.
Brown green pepper, onion and mushrooms in 3 tablespoons margarine. Cook until tender. Add mushroom soup, half and half, Cheddar cheese, wine, cooked spaghetti and turkey. Pour into casserole dish. Sprinkle with Parmesan cheese and paprika. Bake at 350° until hot.
Peel and slice sweet potatoes and cook until done. Add 1 1/2 cups sugar, vanilla and lemon juice. Pour into casserole dish. Combine melted butter, milk, remaining sugar and flour in a medium bowl and mix well. Pour over sweet potatoes and bake at 350° for 20 to 30 minutes.
Cream butter, sugar and 1 egg at a time; cream thoroughly. Add salt and vanilla; stir in alternately part of milk and 2 cups of flour. Mix baking powder in third cup of flour; continue milk and flour until a thick smooth batter. Deep fry in at least 2 inches of hot fat (400°). Self turning, done on second turn. (First batter, push off by finger.)
Combine the first 6 ingredients. Pour marinade over the chuck steak. Chill overnight, then broil or grill steak. Serves 4. Preparation: 10 minutes.
Sprinkle tenderizer, pepper and thyme on beef. Stir and place in baking pan and cook at 400° 1 hour to brown, turning once while browning. Mix soups and water and stir in Kitchen Bouquet, onions and parsley. Pour over meat; stir and return to oven. Cover and cook 1 1/2 to 2 hours at 350°. Serve with rice or noodles.
Brown ground beef and drain. Heat all three ingredients together in a large pan or crock-pot. Add water as needed if mixture is too thick. Serve with nachos.
Cook noodles as directed on package. Drain. Add evaporated milk and cheese; mix together. Add tuna and peas; mix all together. Bake in oven 20 minutes at 350°.
Blend 1 minute and pour in well-greased and floured 9-inch pie pan. Bake at 350° for 45 minutes. Add nutmeg on top, if desired. Makes own crust.
Marinate chicken breasts in Italian dressing for 1 to 4 hours. Roll in crushed corn flake crumbs. Bake for 1 hour or until done at 350°.
Prepare stuffing mix according to package directions. Mix beef with milk and salt. Divide in 5 pieces. Flatten each piece to form a six-inch circle. Spoon 1/4 cup of stuffing in the center of each. Draw the edges over stuffing and seal. Place in 1 1/2-quart casserole.
Mix salad dressing, vinegar and sugar and add to broccoli and cauliflower. Add bacon. Let stand in refrigerator to blend.
In a large bowl, combine peas, beans, corn, celery and pimento. In saucepan, combine remaining ingredients. Heat and stir until sugar dissolves. Cover and refrigerate overnight. Yields 10 to 12 servings.
Sift dry ingredients together. Work in shortening with fingertips to mix thoroughly. Add sufficient milk, while stirring vigorously, to make a soft dough. Lightly roll or pat on floured board to about 3/4-inch thickness. Cut with floured biscuit cutter and place on greased baking pan. Bake in hot oven for 12 to 15 minutes. Makes 14 biscuits 2 inches in size.
Put rice in large casserole. Add soups, wine and dry soup mix; let stand for 2 hours. Bake at 325° for 30 minutes. Brown pheasant pieces in butter. Place on top of baked rice mixture. Return to oven and bake, covered, for 2 hours at 325°. Makes 8 servings.
Combine all vegetables together. Fry in grease as you would fried potatoes. Drain on paper towels.
Combine and bring to a good boil. Boil for 10 minutes. Take off heat and add marshmallow cream, peanut butter, salt and vanilla. Mix all ingredients, then immediately pour out in large buttered pan.
Cream margarine. Add sugars, eggs, water and vanilla. Sift flour and soda together. Add to creamed mixture and blend thoroughly. Add oats chocolate chips and nuts. Drop by teaspoonful onto an ungreased cookie sheet. Bake in moderate oven (375°) for about 10 minutes.
Melt margarine in a 9 x 13-inch pan. Set aside. In bowl, mix self-rising flour, sugar and milk. Mix well and pour in the pan of melted margarine and stir. Pour the can of sliced peaches into the mixture. Bake in preheated oven at 375° to 400° until golden brown.
In a large boiler 3/4 full of water, boil 8 lasagna noodles; let boil for 20 minutes. In large skillet, brown onion, ground beef and Italian sausage. Add pepper and salt. Drain off all the oil from the meat. Add 1/2 cup of wine and the oregano. Turn heat on low; let simmer for 10 minutes. Add can of whole tomatoes and sauce; simmer for 10 minutes.
Beat together water, eggs, vegetable oil, honey and sugar. Mix flour with baking soda, salt, cinnamon and allspice. Add gradually to liquid mixture, stirring just to blend. Fold in citron and coconut. Spoon into a greased and floured 9 x 5 x 4-inch loaf pan. Bake at 350° for 60 minutes or until a toothpick inserted in center of loaf comes out clean. Cool on rack in pan 10 minutes. Carefully remove from pan and cool on rack. Wrap cooled loaf in aluminum foil and store overnight before cutting.
Place popped corn in a large, well-greased pan. In a large heavy saucepan, melt butter; stir in next 3 ingredients and boil for 5 minutes over medium heat. Remove from heat and stir in vanilla and soda. Pour syrup over popcorn, mixing well. Place popcorn on well-greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 250° for 1 hour, stirring every 15 minutes. When cool enough to handle, separate kernels. Store tightly covered.
Preheat oven to 350°. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup water and the spices together, then combine with the dry ingredients; do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9-inch by 5-inch by 3-inch loaf pan. Bake 50 to 60 minutes until a toothpick comes out clean. Turn out of pan and cool on a rack. Makes 1 loaf.
Mix sugar and egg yolks. Add butter and dates and cook 5 minutes, stirring constantly. Cool slightly. Add nuts and Rice Krispies. Make into balls and roll in coconut.
Preheat electric skillet to 375° (for crisp chicken, preheat to 425°). Cut chicken into serving size pieces. Combine flour, salt and pepper. Melt butter or vegetable oil in skillet. Dip chicken into seasoned flour. Place in skillet and cook until chicken is golden brown on all sides. Add water. Cover skillet, lower temperature to 250°. Continue cooking for about 45 minutes.
Process with the knife blade until smooth. (May be made in blender in small batches.) Makes 3 1/2 cups. Use this on spaghetti.
Boil water, sugar and cornstarch until clear; add Jell-O. Place fresh fruit in pie crust. Pour mixture over fruit. Place in refrigerator. Serve with Cool Whip or ice cream.
Melt chocolate in double boiler. Add the milk, vanilla and salt to chocolate. Then add the melted butter. Mix in and blend well the powdered sugar.
Cook onion, celery, green pepper and garlic in hot oil until tender. (If garlic clove is used, cook with vegetables; if powder is used, mix with dry ingredients.) Stir in flour, salt, sugar and pepper which have been mixed together. Add water; simmer over low heat for 10 minutes. Add tomatoes, vinegar and bay leaves. Simmer 15 minutes. Add shrimp and heat thoroughly. Serve over hot rice.
Cut green cabbage or shred with knife. Heat oil in skillet. Add cabbage, garlic and peppers. Stir-fry for 2 minutes. Then add onions and salt. Stir-fry 1 minute. Serves 4 to 6.
Follow directions on box; bake 20 minutes at 350°. Add crumb mixture to top; bake 20 minutes longer.
Beat eggs and milk in small bowl. Chop tomato, ham, green pepper and cheese in small chunks. (Put in separate bowl.) Melt butter into skillet. Pour eggs into skillet like a pancake. Cook on one side. Turn over quickly. Add other ingredients to one side. Fold egg in half and cook on one side. Turn over and cook on other side.
Bring pineapple and sugar to a boil. Add Jell-O. Cool until thick. Soften cream cheese with milk. Prepare Dream Whip. Fold all together and cool.
Brown ground beef and sausage together; drain off fat. Add Velveeta cheese, ground beef, sausage, cream of mushroom soup (do not add water to soup) and Ro-Tel tomatoes to a 6-quart crock-pot. Stir until cheese is melted, then serve with tortilla chips.
Mix Bisquick and pepper in large plastic bag. Stir chicken into eggs; remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.
Put fruit in large bowl. Add orange juice and 12 ounces water. Add the 3 cups water and 2 cups sugar after bringing to a boil; mix well. Freeze for 24 hours, stirring every 4 hours.
Press dough into a cookie sheet with sides. Cold dough is easier to work with. Bake at 350° for 8 to 10 minutes. Let cool. Mix cream cheese, 1/2 cup sugar and vanilla. Spread over cooked crust. In a saucepan over medium heat, cook, stirring constantly, until thick and bubbly, 1/2 cup sugar, the orange and lemon juice and the cornstarch. Let cool to lukewarm. Place a variety of sliced fresh fruit such as kiwi, strawberries, peaches, grapes, etc. over the crust. Cover with the fruit juice mixture. Chill at least 4 hours.
Beat egg and sugar until smooth. Combine flour, baking powder and salt and stir into egg mixture. Add nuts, apple and vanilla flavoring.
Preheat the oven to 350°. Combine cracker crumbs, sugar, cocoa and butter and press firmly on bottom of a 13 x 9-inch pan. Bake 10 minutes.
Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice (set aside). Cream your butter and sugar. Add honey and eggs and beat until light and fluffy. Combine fruit and nuts in small bowl. Sprinkle 1/4 cup of the flour mixture over the fruit and nuts. Add remaining flour mixture to creamed sugar and butter. Alternate with milk. Stir in fruit and nuts.
Mix cottage cheese with dry Jell-O. Use electric mixer. Add pineapple. Fold in Cool Whip. Chill until firm. I use an 8 x 11-inch Pyrex pan for this. To serve, cut in squares and put on lettuce.
Preheat oven to 325°. Grease and flour large tube or Bundt pan. Cream sugar and Crisco. Add eggs, 3 at a time and alternate with flour. Add vanilla. Bake 1 1/2 hours.
Melt butter in skillet. Add onions and celery and saute until tender. Crumble bread. Add seasonings, cooked onions and celery. Mix together. Add liquid and eggs and mix well. Bake in greased pans at 350° until done, about 45 minutes. (I mix mine up the night before as this improves flavor. Store in refrigerator.) Serves 50.
Boil chicken 15 to 20 minutes. Season chicken with salt. Saute onion. Add soups and broth to onion. Add Ro-Tel tomatoes and chicken to soup mix. Bring to boil.
Brown meat. Add taco seasoning, water and olives. Simmer. Press biscuits into 9-inch pie plate to form the crust. Put 1 cup corn chips on bottom of crust. Add meat, then sour cream and cheese. Top with remaining corn chips. Bake at 350° for 25 minutes. Serve with lettuce, onions, tomatoes and taco sauce.
Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon. Add butter, mix until crumbly. Press into bottom of 13 x 9 x 2-inch baking dish. Bake in moderate oven (350°) 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Cook salt pork 30 minutes in 6 or 7 cups water. Trim away any bruised or blemished spots on greens with a sharp knife. Wash the leaves in several changes of cold running water to remove all traces of dirt or sand. Cut up and combine the greens in Dutch oven with remaining ingredients, including salt pork and water. Cover and bring to a boil. Reduce heat and cook until done or tender, about 50 to 60 minutes.
Mix all together in a casserole bowl. Bake at 350° for 1 hour with cover on and then for the last 10 minutes with cover off.
Mix sugar, eggs and oil. Add juice and vanilla. Sift dry ingredients together. Mix with sugar and egg mixture. Add apples, pecans and coconut. Bake in tube pan at 325° for 1 to 1 1/2 hours. Leave cake in pan and pour icing over while hot.
Preheat oven to 350°. Combine all ingredients. Pour into greased 1 1/2-quart casserole. Place casserole in pan of water. Bake, uncovered, 1 hour and 20 minutes, or until knife inserted in center comes out clean. Makes 6 servings.
Mix bread, seasoning and mayonnaise. Add crabmeat; mix gently but thoroughly. If too dry add more mayonnaise. Cook cakes in frypan until brown, 5 minutes or deep fry. Makes 6 crab cakes.
Skin chicken and cut into parts. Salt, pepper and garlic the chicken. Brown in skillet in butter. (Margarine makes chicken stick.) Add onion and saute. Pour rice over chicken. Put 2 cups water over all. Simmer for 15 minutes. Stir in can of cream of chicken soup and simmer 15 more minutes.
Mix ingredients together, except muffins. Spread mixture on muffin halves. Cut topped muffin halves in quarters. Freeze. (These can be frozen indefinitely.)
Fill tortilla with cheese; melt in microwave for 45 seconds. Top with sauce.
Rinse spinach leaves well. Place them on paper towels to drain excess water. Break away the stem. Break leaves into a salad bowl. Add chopped boiled eggs and bacon bits. Take sliced onion and take apart to have onion rings. Toss everything together. Refrigerate. Just before serving, top with Ranch dressing and croutons.
The night before, cook linguine and refrigerate. Mix Salad Supreme and Italian dressing; refrigerate overnight. Chop veggies; add to both linguine and salad dressing.
Beat egg whites with cream of tartar. Add sugar slowly after egg whites get foamy. Beat egg yolks	until lemon colored. Add condensed milk; mix well. Add lime juice; beat until blended.
Mix together and place in freezer. Freeze for 12 hours and serve. You can refreeze the leftover until it's gone.
Beat together eggs, salt, milk and Worcestershire sauce. Line casserole dish with bread. Brown sausage. Pour egg mixture over bread. Add sausage. Top with cheese. Bake at 350° for 30 minutes.
Heat oven to 375°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix seasoned crumbs and salt. Cut eggplant into 1/2-inch slices. Dip slices into egg. Then coat with crumbs. Arrange in pan. Bake, uncovered, 15 minutes. Turn and bake 15 minutes longer.
Cook chicken breasts. Add butter, melted in dressing. Put a layer of dressing in dish, layer of chicken, add soup, then rest of dressing mix. Bake at 300° for 40 to 45 minutes.
Beat eggs for 5 minutes. Add sugar, butter, shortening and vanilla. Cream all together. Add flour and milk and beat until smooth. Bake at 350° for 45 to 60 minutes or until when toothpick is stuck in center comes out clean.
Peel sweet potatoes and slice. Use enough corn oil to cover bottom of frypan. Put in potatoes, using medium heat. Add sugars. Cover with lid until potatoes are tender. Uncover and let syrup thicken.
Microwave chocolate, milk and butter in bowl 1 to 2 minutes on High. Stir every 30 seconds. Remove from microwave and stir until chocolate is completely melted. Spread evenly in the crust. Refrigerate 30 minutes. Chocolate will be firm.
Grease bottom only of pan. Beat egg whites and cream of tartar until soft mound forms. Add 1 cup sugar, beating until stiff peaks form. Set aside. Combine flour, 1 cup sugar, baking powder and salt; mix well. Add vanilla and hot milk. Blend at low speed until moistened; beat 2 minutes at medium speed. Pour over egg whites; by hand, fold in carefully just until well combined. Pour batter into pan and bake at 350° for 30 to 35 minutes, or until top springs back. Cool. Frost and drizzle with chocolate glaze. Serve in squares.
Cook and drain macaroni. Put in large bowl. Add mushrooms, mayo, pimento, mushroom soup, onions and bell pepper; mix thoroughly. Place in baking dish. Top with cheese, Ritz crackers and Parmesan. Dot with butter. Bake at 350° for 30 minutes. Can freeze for a short time. I usually double this recipe when I take it to church or a family gathering.
Melt margarine. Dip each chicken breast in margarine. Mix all other ingredients together and coat each breast. Place in baking dish and drizzle remaining margarine over chicken. Bake at 350° for 45 minutes. Do not cover and do not turn.
Mix cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt and oregano. Layer in 9 x 13-inch greased dish or pan, 1/2 cup spaghetti sauce, 1/2 noodles, 1/2 cheese mixture, 1 cup sliced zucchini and repeat. Top with remaining sauce; sprinkle rest of Mozzarella cheese on top. Just before baking, pour the 1 cup water around edge; cover tightly with foil. Bake at 350° for 1 hour and 15 minutes. Let stand 15 minutes before serving.
Sift dry ingredients and add beaten eggs and pecans. Pour in unbaked pie shell and bake at 350° approximately 45 minutes, depending on oven.
Cream the sugar and margarine. Add eggs, then add dry ingredients with sour cream. Add flavoring.
Combine flour, sugar, soda and salt. Cut in Crisco and peanut butter until resembles coarse meal. Blend in syrup and milk. Shape into rolls 2 inches in diameter; chill. Slice 1/8 to 1/4-inch thick. Place half the slices on ungreased cookie sheet. Spread each with 1/2 teaspoon peanut butter. Cover with remaining slices; seal edges with fork. Bake at 350° for 12 minutes, or until browned. Makes 2 dozen cookies.
Melt butter in saucepan. Blend in flour and pepper. Stir in water until smooth. Boil for 1 minute, stirring constantly. Stir in 1 cup Pet milk and ham. Pour into greased 2-quart round casserole. Beat together potatoes, 2/3 cup Pet milk and salt. Drop by tablespoons over creamed ham. Bake at 400° for 20 minutes or until sweet potatoes are browned and creamed mixture is bubbly. Serve hot. Makes 6 servings.
Brown chops and chicken until done or almost done; set aside. In large roaster, brown onions, peppers and garlic to soft state in 1/2 cup olive oil. Wash 3 cups rice in strainer until water is clear.
Cook chicken in deep water with chopped celery and onion. When chicken is tender, remove and bone. Strain celery and onion from broth. Cook noodles in broth and drain. Mix chicken, noodles, portion of grated Velveeta cheese, celery, onion, 1/2 small jar pimentos, cut up, cream of mushroom soup and frozen peas. Place in a 13 x 9-inch Pyrex pan. Put remaining grated cheese on top and cook, covered, for 45 minutes at 350°.
In a large bowl, stir together flour and cayenne pepper until mixed. Cut in cheese and butter until mixture resembles coarse crumbs. Sprinkle with Worcestershire sauce. Using hands, work dough until mixture holds together. Shape into a ball.
Brown meat in skillet. Add garlic and onion until transparent. Drain grease. Add tomatoes, green pepper and raisins. Season to taste. Cook 10 minutes. Add almonds and olives. Serve over rice.
Salt and pepper steak and sprinkle 1/2 teaspoon garlic salt over steak. Cut into pieces. Brown in small amount of oil or shortening. Place meat in bottom of casserole. Top with onions, then potatoes, ending with carrots. Spread tomato soup over top until covered. Cover with aluminum foil and bake in 375° oven for 1 1/2 hours.
Mix sugar, eggs and oil. Add nuts and apples. Mix in flour, one cup at a time. Bake 45 minutes at 350° or until done.
Beat yolks. Melt butter and stir in confectioners sugar and Cool Whip. Then layer. Pinch cake up in little pieces, then mixture over top. Keep layering until all is gone.
Remove seeds from peppers and grind, saving the pulp and juice. (A food processor is great for grinding everything for this.) Repeat with jalapeno. Mix bell peppers, jalapeno, cider vinegar and sugar in a 4 x 6-quart saucepan and bring this to boil. Add Certo and bring to a boil, stirring for 1 minute. Let stand for a minute. Skim off foam. Add food coloring. Pour in jelly jars and seal. Good with cream cheese on Ritz crackers.
Place chicken in Pyrex dish. Pour dressing over chicken. Dot with margarine, salt and pepper. Bake in oven for 1 hour at 350°.
Layer in a large container, lettuce, broccoli, peas, bacon, Parmesan cheese, cauliflower, onions and tops and celery. Mix together mayonnaise and lemon juice. Spread over the top like icing. Seal tight and chill several hours. Toss before serving. Serves 12 to 16 people.
Brown sausage and beef together. Drain excess fat. Add soup and Velveeta cheese. Put in a crock-pot on low; stir as cheese melts. Use with corn chips, nachos, potato chips or veggies. You can use only half of meat to make it thinner if you want to.
Preheat oven to 300°. Spread applesauce in 9 x 13-inch baking pan or dish. Sprinkle cake mix on top of applesauce. Sprinkle brown sugar on top of the cake mix. Add the pecans evenly on top of the brown sugar. Lay the butter slices on top of the pecans. Bake uncovered at 300° for one hour.
Tear a head of lettuce into bite size pieces, then add tomatoes, sliced olives, shredded Cheddar cheese, black beans and onions. Combine salsa and Ranch dressing. Mix into salad.