HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have sausage at room temperature. Combine all; mix well. Roll into bite-size balls. Bake in 325° to 350° oven for 20 minutes. Makes 100 balls.
Using heavy duty aluminum foil, use a 12-inch square. Place on the foil the potato, onion, grease and salt and pepper. Fold edges, overlapping tightly. Place on grill. Turn occasionally. Check for doneness after 1/2 hour.
In bottom of pie plate, put part of blended dry ingredients with margarine cut into it. Add peaches, then add the rest of dry mixture. Bake at 375° for 35 to 40 minutes or until bubbly.
Cook noodles in boiling salted water until tender. Cook ground beef and onion in skillet until ground beef is brown. Drain. Stir in tomato sauce and spaghetti sauce mix. Cook until thickened. Drain noodles. Combine cream cheese and evaporated milk in warm saucepan until smooth. Stir in noodles and garlic salt. Pour into 9-inch square baking dish. Spread meat mixture over. Top with shredded cheese. Bake at 350° for 20 minutes or until bubbly. Makes 6 servings.
In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Marinate the steaks 1 hour on each side. Recipe is for 2 1/2 pounds of steak, about 5 servings.
Cook Rice-A-Roni according to package directions. Meanwhile, cut up chicken into 1/2 to 1-inch pieces. Saute in pan. When partially cooked, add chopped broccoli and cover. Steam cook for 8 minutes. Drain liquid. Sprinkle cheese chunks on top. Cover and cook over very low heat until cheese is melted. When rice is cooked and all liquid is absorbed, add sour cream. Mix well. Add rice/sour cream to the chicken/broccoli/cheese. Mix well and put in 1 1/2-quart casserole dish and serve. Delicious!
Blend all ingredients together in blender. Pour into 9-inch pie pan that has been sprayed with Pam. Bake at 350° for 45 minutes.
Mix flour and Crisco. Add buttermilk until mixture becomes easy to roll. Add 2 tablespoons sugar. Knead mixture. Roll out dough. Crisco the bottom of the pan/glass Pyrex dish. Cut out round-shaped biscuits. Place in pan/dish. Brush top of biscuits with buttermilk. Bake at 350° until golden brown on top.
Mix all but last 3 ingredients and spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour boiling water over mixture. Bake at 350° for 45 minutes. Serve with vanilla ice cream on top.
Mix all ingredients well. Store in tightly covered jar. Put 1 or 2 teaspoons in cup of boiling water.
Combine sugar, corn syrup and water in heavy skillet. Cook slowly. Stir until sugar is dissolved. Cook to soft ball stage. Add salt and peanuts. Cook to hard crack stage, stirring constantly. Remove from heat. Stir in butter and soda (mixture will be bubbly). Pour on buttered cookie sheet.
Place all ingredients in blender container. Cover and blend on high speed until foamy, about 25 seconds. Serve immediately.
Cream butter and sugar; add one egg at a time. Add flour and cream together. Mix together with all other ingredients and bake in a tube pan at 300° for 1 hour and 40 minutes.
Combine pancake mix, brown sugar, cinnamon and nutmeg. Add milk, oleo and egg. Beat these ingredients and fold in apples. Bake on greased griddle. Combine the 1/2 cup sugar and 2 teaspoons cinnamon and top pancakes when done.
Bring karo and sugar to boil. Stir in peanut butter and then stir in corn flakes. Press in 9x13 in. pan. Cool and cut into squares.
Melt chocolate and butter in a 1-quart saucepan over low heat. Stir to prevent sticking and to blend. Add sugar, flour, egg, salt and vanilla. Beat with spoon until well blended. Spread mixture in a 9 x 13-inch greased pan. Sprinkle nuts over top. Bake at 400° for 8 to 10 minutes. Cut in squares while still warm.
Brown onion and ground beef in skillet. Mix pork and beans and add drained kidney beans. Stir in ground beef and onion. Add remaining ingredients. Mix well. Bake in a moderate oven at 350° for 45 minutes. Stir occasionally.
Blend sugar and oil. Add eggs, one at a time, beating between additions. Add vanilla, then alternately, the dry ingredients and milk. Stir in prunes and nuts. Bake in an 11 x 8 x 2-inch pan for 1 hour at 325°.
Combine first 4 ingredients. Add buttermilk, milk and beaten eggs, mixing well. Add melted butter. For each pancake, spoon about 1/4 cup batter onto a hot, lightly greased griddle or iron skillet. Turn pancakes when tops are covered with bubbles and edges are brown. Serve with butter and syrup.
In a large bowl, combine the first 5 ingredients, tossing together lightly with a fork. Gradually blend the salad dressing and seasonings into whipped cream. Pour over salad ingredients in bowl; fork-toss to mix lightly but thoroughly. Cover; chill thoroughly. Serve on chilled, crisp greens, or use to fill center of a tomato.
Place chicken breasts in bottom of crock-pot; sprinkle Good Seasons Italian dressing mix over chicken. Add celery soup (do not add water), spreading soup over chicken. Cook on low for 8 to 10 hours. Half hour before serving, add 8 ounces fat-free sour cream. Serve over rice or noodles. Leftovers may need another can of soup added.
Preheat oven to 325°. Melt butter in pan or baking dish. Spread rice around in pan. Spread squash over rice. Add onions over squash. Add salt and pepper to taste. Mix water with the soup and pour over the mixture and cover with foil. Bake for 1 hour.
Cook and drain broccoli. Arrange in a greased 13 x 9-inch pan. Place chicken over broccoli. Combine soup, mayo and lemon juice. Pour over chicken and sprinkle with cheese. Combine butter and bread crumbs; spread on top. Bake at 350° for 25 to 30 minutes. Cut into squares for serving.
Bring to a boil, the oil, water and chocolate. Take off heat and add sugar, stirring until dissolved. Add flour and salt. Beat together well the eggs, sour cream and baking soda. Add to other mixture. Grease pan. Bake at 325° for 20 to 25 minutes.
Brown hamburger in heavy kettle. Add vegetables, seasonings and the rice and water. Simmer slowly for 45 minutes to 1 hour.
Combine all ingredients in a medium mixing bowl; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for 1 hour.
Mix water, shortening, raisins, cinnamon, nutmeg and boil together, cool. Add remaining ingredients. Bake 15 minutes at 350°.
In a large bowl, combine chicken, celery, grapes and parsley. Combine the next 7 ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. Before serving, sprinkle with sliced almonds.
Combine all ingredients except Tater Tots; put into casserole. Cover with Tater Tots. Bake at 450° for 40 minutes. Makes 4 to 5 servings.
Mix all ingredients. Pour into casserole dish sprayed with Pam. Bake at 350° for about 30 minutes (until firm). Good idea to mix night before. Great breakfast dish served with fruit!
Place chicken in a baking pan. Mix butter, honey, mustard and curry powder together. Pour over the chicken. Bake at 350° for 40 to 45 minutes. Baste frequently.
Beat water, milk, salt, oil, sugar and eggs until mixed; add yeast. Stir until it is dissolved. Add flour and knead until smooth and elastic. Let rise until double, about 1 hour. Punch down and make rolls. Take 1/3 of dough at a time, roll out; put on butter, cinnamon and brown sugar with chocolate chips, cherries, pecans or raisins. Roll like jelly roll; cut slices and put on cookie sheet. Let rise until double in size. Bake 15 to 20 minutes at 350°.
Mix all together in crock-pot, stirring occasionally, until red hots are melted. Squeeze juice of other 1/2 orange and float other half. Serve hot.
Preheat oven to 400 or 450°. Arrange a single layer of salmon in a shallow baking dish. Combine remaining ingredients. Pour half of the sauce mixture over the fish or salmon. Bake for 20 minutes, basting with the remaining sauce. Sprinkle with paprika and chopped parsley. Serves 4.
Brown meat in dressing. Add water and vegetables. Simmer slowly in electric skillet or Dutch oven.
Mix together lemon juice, Eagle Brand milk, pineapple and pecans. Fold in Cool Whip. Pour into graham cracker crust and chill.
Saute hamburg, add celery, onion and green pepper (chopped or ground). Simmer to cook. Add soup, paste, sauce, water, garlic, olives and mushrooms. Simmer 15 minutes. Add cooked noodles and mix well. Cover with grated cheese. Bake at 350° for 1 hour (if frozen 2 hours). Makes two large dishes.
Put chicken, carrot, 1 cup each onions and celery, 1/2 teaspoon comino, 1/2 teaspoon oregano, 1 clove garlic, salt and pepper and water to cover. Poach gently until tender, approximately 35 to 45 minutes. Let simmer, do not boil.
Sift together dry ingredients and place in an 8-inch square baking dish. Make 3 wells in the dry ingredients. In the largest well, put the oil or shortening. In the next, put the vinegar and in the third, put the vanilla. Pour the water over all the mixture and thoroughly mix with a fork. Bake at 350° for 30 to 35 minutes.
Brown ground beef. Drain off fat. Add remaining ingredients. Bring mixture to a boil and simmer until it thickens. This freezes very well.
Saute mushrooms, onions and zucchini in vinegar in a nonstick skillet until just crisp-tender. Stir in remaining ingredients and remove from heat. Makes 4 servings.
Heat liquid Butter Buds in a nonstick skillet and brown chicken, onion and garlic. Add all other ingredients, except mushrooms. Bring to boil, then cover and simmer about 30 minutes. Add mushrooms and cook 10 minutes more. Remove chicken from pan; boil down sauce until slightly thickened. Serve over cooked pasta.
Mix all ingredients together. Store in airtight jar. Put in 2 to 3 teaspoons in cup of boiling water.
In bowl, mix together sugar, milk, margarine, cinnamon and pudding. Cut 1 loaf of bread into 12 pieces. Place in a greased 10 x 13-inch pan. Pour 1/2 pudding mixture over top of bread. Cut remaining loaf into 12 pieces. Place on top of other bread. Pour remaining pudding mixture over bread. Let rise until double (about 1 1/2 hours). Bake at 350° for 30 minutes. While still hot, invert onto aluminum foil. Clean pan and return rolls in foil to it.
Cook ground beef and drain well. Add seasoning mix, water, tomatoes and green chilies and corn. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes. Cut bread rounds in half. Place on baking sheet and bake at 250° for 10 minutes, or until warm. Fill each pocket half full with meat mixture and top with lettuce and cheese. Yield: 10 sandwiches.
In a medium bowl, combine Cheddar cheese, pineapple, green pepper, chives, soy sauce, pecans and mayonnaise. Refrigerate 2 to 3 hours; serve cold. Makes 2 cups.
Peel, boil, drain and mash potatoes. Beat and add remaining ingredients until fluffy. Spread in a 13 x 9-inch pan, sprayed with cooking spray.
Make ice cubes with one bottle of Sprite. Make ice cubes with 1 bottle punch. Mix three cans of water with frozen orange juice and also make into ice cubes.
Combine rice, shrimp, onion, pepper and dressing in a 2 to 3-quart casserole dish. Top casserole with raw bacon. Bake at 350° for 1 hour.
Boil milk and sugar until forms soft ball. Add butter and peanut butter and beat until hardens around edges of pan. Pour into buttered pan to cool.
In a large bowl, beat egg yolks. Stir in Eagle Brand, water and vanilla. Fold in cookies and whipped cream. Pour into aluminum foil-lined 9 x 5-inch loaf pan or a 2-quart container. Cover and freeze.
Place steak, onion and kidneys in pan and cover with water. Bring to boil and skim off liquid. Simmer about 1 hour, having added bay leaf, salt and pepper to taste. Drain, saving liquid. Place meat and onion mix into 9-inch pan. Cover with mushroom halves; thicken liquid with flour and add a dash of Worcestershire sauce. Place pie crust holder in center of dish. Cover with flaky pastry. Brush with egg whites, beaten, and bake in oven until pastry browns.
Mix well and freeze until slushy the Hawaiian Punch, pineapple juice and lemonade. Put into punch bowl; add Sprite or ginger ale. Mix and serve. Makes 20 servings.
Drain pineapple, reserving 1 cup juice, in small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to boil, stirring constantly. Boil for 1 minute; remove from heat and let cool.
Steam shredded cabbage; drain and place in 2-quart casserole dish. Mix or shake in jar remaining ingredients; pour over cabbage.
In a small bowl mix all ingredients until well blended. Excellent for garlic bread or to season fish or chicken for grilling. Store in covered container. Refrigerate.
Preheat oven to 350°. Combine all ingredients; mix thoroughly. Make into small balls, about the size of a large marble. Place on ungreased cookie sheet. Bake 15 minutes at 350°.
Pour 3 cups boiling water over the two tea bags. Let set for a few minutes. Pour sugar and hot tea together into one gallon tea jug. Stir until sugar melts. Add orange juice and lemon aid. Fill the gallon jug with water.
In large pot, or crock-pot, add beef, potatoes, carrots, onions and water; simmer 3 hours on stove or overnight (6 to 8 hours) in crock-pot on low. Add seasonings, noodles and sauce. Cook 1 more hour on stove or 3 to 4 more hours in crock-pot, stirring occasionally.
In a saucepan, melt margarine. Stir in crumbs and sugar. Press firmly on bottom of 8 or 9-inch square pan. Chill. In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk. Stir in lemon juice and vanilla. Pour into prepared pan. Chill 4 hours. Cut into squares. Serve plain or with fruit on top. Makes 9 to 12 servings.
Cut margarine into flour as for pie crust. Add cream cheese; mix well. Chill for 1 hour.
Make up like biscuit dough. Put in the refrigerator 1 hour or overnight to cool. Pinch off what you want to roll out. Put a little oil in pan. Cut out as biscuits. Flip over in oil. Let rise 1 hour in a warm place until doubled in size. Cook in 450° oven until brown.
Grease 9 x 13-inch baking dish. Pour drained pineapple into dish, spreading evenly over bottom. Add blueberries; spread evenly. Add 3/4 cup sugar over this mixture (sprinkle). Sprinkle box of cake mix over the mixture. Drizzle melted butter over cake mix. Top with chopped nuts. Sprinkle 1/4 cup sugar on top. Bake in 350° preheated oven for 35 to 40 minutes. Take spoon, cut down through mixture several times so juice can come to top. Cook for an additional 20 minutes or until crunchy on top. Serve with Cool Whip.
Cook broccoli; drain. Arrange in the bottom of a 9 x 13-inch pan. Arrange chicken pieces on top. Combine soup, mayonnaise, lemon juice and curry powder. Stir well to blend. Pour over chicken. Combine bread crumbs and butter; sprinkle over top of casserole. Bake at 350° for 30 minutes. Sprinkle with grated cheese and return to oven for 5 minutes or until cheese is melted. Makes 12 servings.
In large bowl, combine crumbs, nuts and coconut. Add milk and rum. Mix well. Chill 4 hours. Dip palms in sugar. Shape into balls. Roll in sugar. Re-chill mixture if it becomes too soft. Cover and store in refrigerator. If desired, re-roll in sugar again before serving.
Mix all ingredients together. Heat oil in pan until hot. Pour batter through a funnel making designs by holding finger partially over funnel hole. Cook until light brown on both sides. Drain and sprinkle with confectioners sugar.
Place cheese in a small bowl; let stand at room temperature until smooth. Add onions and Worcestershire sauce. Blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom of bowl. Cover and let chill 8 hours.
Boil first 6 ingredients until thick, stirring constantly. When thick, add lemon juice. Pour over 10 quarts of peeled, sliced apples. Pack into jars. Cold pack for 30 minutes. Seal until ready to use. One quart makes 1 pie.
Cook pasta until tender. Drain and rinse with cold water. Cut up vegetables and mix with pasta. Pour dressings and salad pepper juice over pasta a little at a time. Taste and add liquids until you like the taste. Remember that as this salad marinates it will get stronger. Sprinkle liberally with Parmesan cheese and refrigerate at least 4 hours.
Combine jalapeno peppers, garlic, tomato paste, sugar, vinegar, alum and spices in blender. Process until smooth. Combine with chopped vegetables in a large saucepan. Bring to a boil; reduce heat and simmer for 45 minutes. Pour into hot sterilized pint jars, leaving 1/2-inch headspace. Seal. Process in boiling water bath for 15 minutes. Yield: 3 pints.
Mix mayonnaise, salt and onion; add chicken, rice, broth, soup and celery. Place in baking dish. Cover with crushed potato chips. Bake in a 425° oven for 15 to 20 minutes.
Cream together sugar, shortening, eggs and sour milk. Add flour and other dry ingredients to creamed mixture, then add hot water. Add bananas. Beat well. Add vanilla. Bake in a 9 x 13-inch pan in 325° to 350° oven until golden brown.
Cook ground beef and onion; drain. Cook egg noodles and drain. Mix all ingredients together in a large casserole dish. Break the 6 or 7 pieces of bread on top and pour melted margarine over this. Bake at 350° until toasted or about 15 minutes.
Mix juices, water and sugar well and freeze in 2 gallon size Ziploc bags. Remove from freezer and let thaw until slushy. Add 1 bottle Sprite or ginger ale to each bag of juice in punch bowl. Makes 30 servings.
Beat eggs just to blend; add sugar. Scald milk; add milk, vanilla and salt to egg mixture. Pour into unbaked pie shell. Bake at 475° for 5 minutes; reduce heat to 425° for 10 minutes. It will be jiggly in the middle but sets when cool. Very good, smooth custard.
Sift and mix all ingredients. Serve by using 1/2 cup of mix and 1/2 cup hot water.
Cook broccoli as directed on package; drain. Mix with other ingredients but use only 1/2 can cheese soup. Pour into 2-quart casserole. Top with rest of Cheddar cheese soup. Crumble Ritz crackers and sprinkle on top. Cook at 350° for 15 or 20 minutes until bubbly.
Check crab meat for pieces of shell. Prepare white sauce per package instructions, using half and half in place of milk. As soon as white sauce thickens, mix in remaining ingredients. Spread in 10 x 10-inch or 10 x 12-inch or similar size buttered casserole. Bake in 350° oven for 10 minutes, then turn on broiler until casserole is lightly brown on top.
In microwave, cook frozen broccoli 6 to 7 minutes on High, then drain. On stove, heat remaining ingredients in saucepan for 1 minute on medium. Add to drained broccoli.
Cut steak into thin strips. In a large skillet, brown meat in oil, on high heat. Add onions. Saute until crisp. Blend soup, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Serve over beds of fluffy rice.
In 8 x 8 x 2-inch baking pan, combine and roast in 350° oven for 15 minutes. In blender, place roasted spices. Cover tightly; blend until fine. Cool and store in covered container.
Slice pound cake (1/4-inch thick) and line bottom of large rectangular pan (9 x 13) with pound cake. Make Jell-O (as directed) and pour while warm over pound cake. Spoon crushed pineapple over Jell-O. Make pudding (as directed) and pour over pineapple. Spread Cool Whip over top, covering all. Refrigerate. Add strawberries just before serving. Best made day before needed.
Spread mustard on slice of ham. Lay slice of cheese on top of mustard. Roll jelly roll style. Cut into 3rds. Put toothpick in each one to hold it together. Serve on pretty party tray.
Brown ground beef and onion in a skillet. Drain well. Place in 2-quart casserole dish. Spread soup over ground beef. Place Tater Tots on top. Bake at 350° for 30 to 40 minutes. Take out and put about 1/4 cup grated cheese on top. Return to oven long enough to melt the cheese.
Cut 6 tortillas into 1/2-inch wide strips; set aside. Cut remaining into triangles; fry until crisp. Set aside. Saute onion in oil. Add all, except cheese and paprika. Simmer for 1 hour. Add tortilla strips and cheese; simmer 10 minutes. Sprinkle with paprika and serve with reserved chips.
Mix all together in blender, adding ice cubes one at a time. Serve immediately. Great for breakfast.
Mix condensed milk with Cool Whip, then add chocolate milk. Put in ice cream freezer and freeze.
Sift flour, sugar, baking powder, soda and salt together. Combine the orange juice, rind, shortening and enough water to make 3/4 cup juice. Add the beaten egg. Pour mixture into dry ingredients, mixing just enough to dampen well. Fold in cranberries and nuts.
Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in bottom of a buttered baking dish. Add water.
Melt margarine; mix with dressing packets. Line greased baking dish with 1/3 of crumbs, then layer of chicken, then can of cream of chicken soup diluted with one can broth. Put another layer of crumbs, a layer of chicken, then can of cream of mushroom soup diluted with one can of broth. Cover with layer of crumbs. Bake at 350° for 30 minutes.
Preheat oven to 350°. In large skillet, melt 2 tablespoons butter. Add chicken. Brown over medium-high heat. Place, skin side up, in 13 x 9 x 2-inch baking dish. Bake at 350° for 30 minutes.
Disregard instructions on cake package. Spray a Bundt pan with Pam and dust lightly with flour. Mix all ingredients together and pour into prepared pan. Bake at 350° until inserted toothpick comes out clean, approximately 45 to 60 minutes. Serve with Cool Whip or whipped cream, if desired.
Soften gelatin in cold water. Simmer together 15 minutes, tomato juice, salt, sugar, cayenne pepper, celery salt, bay leaf, onion and celery leaves. Strain. Add softened gelatin and lemon juice, stirring until dissolved. Cool; add celery, black olives and onion. Chill until firm.
Stir all ingredients together. Spread in 8 x 8-inch pan and bake at 350° for 15 minutes.
Layer cooked potatoes in the bottom of a casserole dish, then a layer of ground beef and then a layer of cheese. Repeat layering until you run out of ingredients. Let cool. Enjoy!
Cook macaroni according to directions. Melt butter and mix in flour until smooth. Add eggs and milk. Layer macaroni and cheese in casserole dish. Pour liquid mixture over this. Bake at 350° for about 30 minutes or until done. Do not overcook.
Grease and flour 2 (9 x 5-inch) loaf pans. In medium bowl, combine thawed strawberries, eggs and oil. In large bowl combine flour, sugar, baking soda, salt and nuts. Add strawberry mixture to dry ingredients and stir just until blended. Pour into pans. Bake 1 hour or until toothpick inserted in center comes out clean. Contains about 195 calories per 1/2-inch slice.
Place cut potatoes on broiler pan. Brush with melted butter. Sprinkle with seasoned salt. Broil for 5 minutes.
Mix together. Pour into greased cookie sheet. Bake at 350° for 15 minutes. Cool and turn into a towel. Sprinkle with powdered sugar. Roll towel and cake into a roll together. Let cool completely or refrigerate.
Mix oil, sugar, vanilla and eggs. Add milk, salt and baking powder. Stir in flour. Drop by teaspoonful onto cookie sheet. Sprinkle with sugar. Bake at 375° for 6 to 8 minutes.
Combine butter, flour and nuts. Pat into a 13 x 9-inch pan and bake at 375° for 15 minutes. Mix sugar, cream cheese and 1 cup Cool Whip. Spread over cool crust. Mix milk and instant pudding. Spread over cream cheese mixture. Top with remaining Cool Whip. Refrigerate!
In stockpot, combine carrots, zucchini, tomatoes, celery, mushrooms, onion, garlic, beef broth and V-8 juice. Heat to boiling, reduce heat and simmer, covered, for 30 minutes or until vegetables are just tender. Stir in basil, red wine, salt, pepper and parsley. Add cheese just before serving. Makes 6 to 8 servings.