HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter or margarine; blend in flour and gradually add milk and broth. Cook and stir over low heat until thickened. Add salt, chicken, rice and vegetables. Pour into greased 2-quart 7 1/2 x 11-inch dish. Bake at 350° for 30 minutes. Sprinkle with toasted almonds.
Preheat oven to 425 degrees. Grease a 9 x 13-inch pan or quiche dish. Drain juice from the can of Rotel and pour into the bottom of the pan. Sprinkle cheese on top of this. Beat milk, Bisquick, and eggs until mixed thoroughly; pour over the Rotel chilies and cheese.
Sort and wash beans. Combine beans, water, ham hock, onion, garlic and salt in a large pot. Cover and simmer 45 minutes. Add remaining ingredients. Cover and simmer 1 hour. Remove ham hock and shred ham from bone; return to bean mixture. Simmer until done.
Brown meat and put in bowl. Add the rest of the ingredients. Microwave on High for 3 minutes or until thoroughly heated. Top with diced tomatoes, sliced black olives and jalapeno peppers. Serve warm with tortilla chips.
Cook squash and onion in salted water; drain well. Mash and add mayonnaise, cheese, egg, salt and pepper. Spoon into oven dish. Top with bread crumbs, which have been tossed with melted butter. Bake at 350° for 20 minutes. Serves 4.
Put beef in casserole. Pour soups over beef. Add salt and pepper. Cover and cook in oven for 2 hours at 350°.
Make Jell-O according to package using 2 cups hot and 1 3/4 cups cold water. Pour into an 8 x 8-inch pan (glass if you have it because it's pretty). Add applesauce; mix well. Add ice cream scoops and let melt. When soft, swirl through Jell-O mixture.
Wash the squash in cold water. Put in a pot with enough water to cover; bring to a boil. (Do not cover pan while boiling zucchini, as that would make it lose its green color.) Drain squash and set aside to cool. Place the ham and bacon in skillet and fry until bacon is golden color. Add the onion and fry until it is clear and glazed. Add the hamburger and fry until its red color has disappeared. Remove from heat and stir in the salt, pepper, pimento and parsley. Cut the cooled squash in half and arrange in the bottom of greased baking dish. Place hamburger mixture over the zucchini. Bake in 350° oven for 45 minutes.
Cream butter and sugar. Add eggs and beat well. Drain pineapple and save juice. Add pineapple and 2 tablespoons pineapple juice. Stir. Add cubed bread and mix well. Place in greased 2-quart dish. Bake uncovered at 350° for 50 minutes. Delicious with baked ham.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Use mixer to cream butter and sugar. Add eggs, one at a time. Beat well after each egg is added. Add vanilla and beat until fluffy. Dredge berries with 1/4 cup of flour and set aside. Sift remaining flour with baking powder and salt. Fold into cake batter until well blended. Gently stir in berries. Bake for approximately 1 hour and 10 minutes. Place pan on rack and cool in pan for 10 minutes before removing from pan. Serves 12 to 16.
Remove tops and seeds from peppers; cut in half. In skillet, brown beef and cook onion until tender. Stir in 1 cup soup, rice and seasonings. Spoon meat mixture into peppers. Place in 1 1/2-quart casserole. Dilute remaining soup and pour over peppers. Cover and bake at 375° for 30 minutes or until peppers are done. Remove cover and top with cheese strips. Bake about 5 minutes or until cheese melts.
Mix sugar, soda, flour, salt and cinnamon. Add oil, eggs and carrots. Mix all by hand. Bake at 350° for 35 minutes or until done. Let cool.
Place cucumber and onion slices in salad bowl. Combine salad oil, vinegar, sugar and pepper. Pour over cucumber and onion; marinate 1 to 2 hours.
Beat together the sugar, shortening, egg and vanilla until fluffy. Sift together the flour, salt and baking soda; mix in alternately with milk, stirring smooth after each addition. Stir in rolled oats, nuts and chocolate. Drop by teaspoon on greased cookie sheets and bake at 350° for 10 to 12 minutes. Makes 4 to 5 dozen.
Combine ingredients and freeze according to ice cream freezer directions. Usually 6 cups of ice to 1 cup rock salt. Makes 1 1/2 gallon freezer.
Heat oven to 375°. Beat together butter, brown sugar and sugar on high speed for 3 minutes. Add eggs and vanilla. Add flour mixture with butter mixture. Stir in chips. Bake 8 to 10 minutes.
Remove seeds and stems from peppers. Parboil peppers for 5 minutes. Drain and cool. Brown and cook ground beef. Drain grease from beef. Stir in beans and 1/2 of the French fried onion rings, catsup and mustard. Spoon into peppers. Place in a greased shallow baking pan. Bake at 350° for 20 minutes. Then put remaining onion rings on top. Bake another 10 minutes or until onions are hot and crisp. (I never seem to have the onion rings on hand so just cook some chopped onion with the hamburger. I put buttered bread crumbs on top. I cook in the microwave.)
Heat the cheese and the milk on low heat. Cut up cheese so it will melt quicker. Stir often. Be sure not to get too thick before setting it off to cool. Stir until smooth. Add the pepper; cut it into fine pieces. Pour all the juice in the cans over the cheese.
Cut pork tenderloin into filets about an inch thick. Place in large shallow dish. Cover filets with the lemon pepper (top and bottom). Set aside for an hour or more. In heavy skillet, brown filets for 5 to 6 minutes per side. Remove meat from skillet, add all other ingredients and bring to simmer. Return filets to sauce and cook until well done over medium heat (about 10 minutes per side).
Combine sugar, water and chocolate in a saucepan. Stir until mixture comes to a boil. Boil for 3 minutes, stirring occasionally. Remove from stove and stir in the butter and vanilla. Then gradually blend in enough sifted powdered sugar until a good spreading consistency is reached.
Beat the eggs and add milk and crumbs. Add corn, onions, seasoning and melted butter. Mix together well and pour in a greased casserole. Bake at 350° for 40 minutes. Serves 6.
Mix all juices except ginger ale and sherbet. Add these just before serving. Pink punch is prettier. Serves 40.
Cut chicken into strips and season with salt and pepper. Wrap chicken with 1 to 2 pieces of bacon.
Cream sugar and butter. Add pumpkin and eggs. Combine all dry ingredients; add along with water and vanilla. Mix well. Add nuts and raisins. Put into 4 small greased pans (or 2 regular size for moister bread). Bake at 350° for 45 to 55 minutes. Freezes well. Warm and slice to serve. Spread with cream cheese, if desired.
Cook garlic in oil in a large nonstick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next 4 ingredients. Cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese.
Wash and slice zucchini. Cook for 5 minutes. Mix soup, onion, yogurt, carrots and cooked zucchini. Melt margarine. Add to it the stuffing mix. Place three-quarters of stuffing in bottom of buttered casserole. Pour zucchini mixture over stuffing mix. Top with remaining stuffing mix. Bake 50 minutes at 350°.
Chop cabbage. Melt butter. Add flour, sugar, salt, pepper and onion. Add vinegar and beaten egg, stirring well. Pour over cabbage and toss.
Mix mayonnaise, mustard and vinegar in a small bowl. Pour over potatoes in a large bowl, adding eggs, pickles and onions. Salt and pepper to taste. Mix well and chill.
Mix first 5 ingredients and beat 4 minutes. Pour half the batter in greased tube pan; sprinkle half the cinnamon-sugar mixture and pecans over batter. Pour remaining batter in pan and sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 350° for 45 to 55 minutes.
Mix cream, sugar and butter together and add well beaten eggs. Sift flour and baking powder together. Beat in the butter and egg mixture. Mix thoroughly. Make into small balls. Place on baking sheet. Press down flat with a fork and sprinkle with sugar lightly. Bake in moderate oven.
In a large 3 1/2-quart kettle, heat oil over medium-high heat. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50 or 60 minutes or until barley is done. Yields 10 to 12 servings.
Place sauce on muffin. Add cheese slices and meat. Place on microwave dish and cook on High for 1 1/2 to 2 minutes.; Makes 1 after school snack.
Bake ham according to	directions. Mix together all ingredients. Thirty minutes before ham is done, spread glaze over top and sides of ham.	Continue to bake.
Soak prunes overnight, saving 2 cups water to use later. Cut prunes into bits and cook prunes, liquid, sugar and oleo. Cool. Sift flour, salt, spices and baking soda. Add beaten eggs and sifted dry ingredients to cooled mix. Pour into 2 greased 5 x 9-inch loaf pans. Bake at 350° , one hour. Yields 1 pound size loaf.
Combine both flours and set aside. Dissolve yeast in warm water. Scald milk. Add honey and salt to milk and gradually pour into beaten egg. Add dissolved yeast. Stir in wheat germ, raisins, apples and 3 cups flour. Knead in remaining flour.
Combine all ingredients except flour, soup and milk; shape into balls. Roll into flour. Brown in skillet. Place in a large baking dish. Dilute soup with milk or water. Pour over meatballs. Bake at 350° for 1 hour.
Cream the cheese and cut ham into small pieces. Cut up black olives and green onions. Mix together. Add mayonnaise to your desired consistency. Serve with potato chips or Triscuits.
Combine ham, pork, crumbs, eggs, milk and mustard. Spray Pam on bottom and sides of heavy skillet. Pat brown sugar over bottom. Arrange pineapple slices over sugar and put a cherry in center of each pineapple. Cover and put over low to medium heat for 10 minutes. Reduce heat to low and cook 1 hour.
Melt butter in large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream 3/4 cup of Monterey Jack cheese, 3/4 cup of Parmesan cheese, tabasco sauce and salt. Stir until well blended and heated through. Pour mixture into casserole dish and top with remaining cheeses. Bake at 350 degrees until cheese starts to brown, about 10 to 15 minutes.
Combine refried beans and taco seasoning mix in small bowl. Spread bean mixture in 8 inch square dish. Top with sour cream, guacamole, cheese, salsa, chiles and green onions. Can be prepared up to 2 hours ahead and chilled. Serve with chips.
Preheat oven at 375°. Mix ingredients until fluffy. Line cupcake tins with paper baking cups. Place a vanilla wafer in bottom of each. Fill cups 2/3 full with cheese mixture. Bake for 15 minutes. Cool and top with cherry pie filling. Chill cheese cakes.
Pour boiling water over sugar, salt and Crisco; cool to lukewarm. Add yeast, which has been dissolved in 1/2 cup lukewarm water. Add egg and flour and mix well. Rub surface with Crisco. Cover tightly and store in refrigerator until ready to use. Will keep about a week.
Soak beans overnight. Cook next day until medium soft (about 20 minutes). Dice up bacon and fry crisp.
Combine plum tomatoes, sun-dried tomatoes, basil and cayenne pepper; set aside. In small bowl, combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on kettle-style grill directly over medium-hot coals; lower grill hood and grill for 3 to 4 minutes. Turn chops and grill 3 to 4 minutes or until just done. Serve with tomato salsa.
Bring corn syrup and sugar to a boil. Remove from heat and add peanut butter. Stir until peanut butter is melted. Pour over corn flakes and stir until corn flakes are well coated. Press into buttered 9 x 13-inch pan. Cut and enjoy.
Combine boiling water and cocoa; cool. Sift together dry ingredients. Make a well in flour mixture; add oil, egg yolks, cocoa mixture and vanilla. Beat until smooth. In a large bowl, beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper until blended. Pour into ungreased 10-inch tube pan. Bake at 325° for 70 minutes. Invert on funnel; hang until cool.
Combine flour, salt and baking powder. Cut in shortening. Add water. Mix and knead until well mixed. Using deep skillet or wok, fill halfway with fat. Heat until hot. Roll balls of dough flat using rolling pin or hands until large as a small pie or saucer. Put dough into hot fat. Fry until golden brown on both sides. Total cooking time is just a minute or two.
Toss all ingredients together. Serve in a lettuce lined serving dish or in a half pineapple shell. Garnish with olives if ham is used or chopped walnuts if chicken is used. Yields 6 servings.
Brown sausage and ground beef and onion. Put all ingredients into crock pot and melt. Garlic, salt and pepper to taste.
Mix everything together except spinach. Add spinach; mix well. Cover and refrigerate 2 hours or overnight. Stir before serving.
Heat oven to 400°. Beat butter and sugar until light and fluffy. Stir in rye and all-purpose flours. Mix in egg. Work dough to 1/8-inch thickness on light floured cloth covered board. Cut into 2-inch circles. Place cookies 1 inch apart on greased baking sheets. Cut hole slightly off center with small bottle cap or thimble. Prick entire cookie with a fork. Bake until light brown, 5 to 7 minutes. Cool on wire racks. Makes about 3 1/2 dozen cookies.
Peel wax off cheese and cover with foil. Freeze for at least 2 hours. Take 2 triangles of dough and press the perforations so that there are no holes pinching and pressing should do it. Cover one side of the cheese with dough. Repeat with remaining 2 triangles and cover other side of cheese, making sure there are no openings. Bake at 350° for 30 minutes. If any cheese leaks out, just let it cool slightly and push cheese under with spatula. Serve and cut into wedges.
Mix together ground beef, onion, rice, pepper salt. Make into small balls and brown in a sauce pan. Drain off fat and add tomato soup and water. Cover and simmer about 50 minutes.
Trim fat from pork chops. Place in baking dish. Top with peach halves. Blend peach syrup and cornstarch. Stir in remaining ingredients. Pour over the pork chops and peaches. Cover lightly with foil and bake at 350° in oven until tender.
Boil fryer, debone and cut in large pieces. Spread in a 13 x 9-inch casserole dish. Mix soups and pour over chicken. Sprinkle with salt and pepper. Dot with margarine. Spread stuffing mix over top and pour chicken broth over all. Bake in a 350° oven for 45 minutes or until slightly browned and bubbly.
Brown beef. Drain. Add all ingredients. Salt and pepper to taste. Simmer for 1 to 2 hours.
Slowly saute mushrooms and onions in butter or oleo. Sprinkle little flour over it. Add wine and mix well. Let simmer until it cooks down. Place onions and mushrooms in pastry shell. Spread sour cream over top. Cover with crust and bake at 400° for 35 minutes. Serves 6.
Prepare lettuce as for tossed salad. Drain and wash chilled beans. Add diced tomatoes, onion, cheese and dressing. Chill 30 minutes to 1 hour before serving. Add crushed Fritos and mix well immediately before serving. Serves 12.
Preheat oven to 425°. Heat butter in skillet; add celery. Cook until celery is tender; Stir in bread and cracker crumbs. Stir in parsley. Put layer of crumbs on bottom of baking dish. Add half the oysters; sprinkle with salt and pepper. Por half the oyster liquid and cream over the layers. Repeat. End with layer of crumbs. Bake for 30 minutes at 325°.
Brown sausage and onions. Add pepper and celery; cook slowly for 1 hour. Add rice, soup mix and water; cook until rice is done. Add water chestnuts last 1/2 hour of cooking. Use large pan to cook. One-half of this recipe makes a big casserole.
Rinse and scald jars. Fill with cucumbers, leaving 1/4-inch headspace at top. After filling with cucumbers, put 1 each clove garlic in each jar, 1 each dill seed, 1 1/2 teaspoons each jar and 1 hot pepper.
Cook noodles as directed. Saute onion and bell pepper in margarine. Add shrimp and slightly saute them with onion and bell pepper. Add soup and cheese stuff. Add cayenne pepper to taste. Mix noodles and shrimp mixture together in casserole pan. Cover with bread crumbs. Bake at 350° for 20 minutes or until bubbly.
Saute onion in margarine. Add chicken soup and liquid from mushrooms. In mixing bowl, mix chicken, rice, milk, 1/2 of mushrooms, pimento, salt and pepper. Add soup mixture. Blend well and pour into greased baking dish. Top with cheese and rest of mushrooms. Bake at 350° for 30 minutes.
Mix cake mix according to directions except substitute water in cake mix with half milk and half rum. Bake as directed in tube pan.
Mix together soups; fill each can with sweet milk and mix. Grate cheese. Layer your casserole with flat and round corn tortilla chips found in the frozen food section of the grocery store. Pour 1/2 of your soup mixture in the dish. Sprinkle pieces of chicken over the soup. Place pepper over chicken according to your taste. Sprinkle cheese heavily on top. Start over with your layers: corn tortilla chips, balance of your soup mixture, balance of your chicken, as many jalapeno peppers as you want, balance of cheese on top and bake at 350° until cheese is bubbly, about 15 minutes.
Stir together soup and cooked rice. This is a quick, easy favorite dish of mine.
Brown ground beef in skillet; drain. Stir in everything but the rice and cheese. Bring to a boil. Add rice; reduce heat. Simmer for 15 minutes or until rice is tender. Sprinkle with cheese.
Pour into a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Sift together flour, baking soda, cream of tartar, sugar and salt. Make a well in the middle of the dry ingredients and add the beaten egg, milk and melted shortening. Mix to combine. Lightly fold in blueberries. Bake in muffin tin at 400° for 18 to 20 minutes. Makes 12.
Mix together. Pour into a 9 x 13-inch pan. Bake at 375° for 25 to 30 minutes.
Melt apple jelly. Cool slightly and add remaining ingredients except cream cheese. Mix well; pour over 8 ounce block of cream cheese. Serve with crackers.
Combine peach syrup with brown sugar, vinegar, cinnamon sticks, allspice and cloves. Bring to boil and simmer 10 minutes.
Mix and bring to a boil. Remove from heat and soak garment 1/2 hour. Wring out and wash as usual.
Mix together first 5 ingredients; stir in next 4 ingredients. Mix well, place over boiling water and cook about 10 minutes or until mixture bubbles. Remove from heat and cover completely. Must not be warm at all. Can be chilled in refrigerator. Beat egg whites until stiff. Beat in sugar. Fold into pumpkin mixture. Blend well. Pour into baked pie shell. Serve with whipped cream or honey.
Brown meat and 1/2 cup onions in skillet. Stir in catsup, chili powder and salt. Mash beans and add to mixture. Heat through. Garnish with cheese, olives and 1/2 cup onions. Serve with tortilla chips.
Cook pork roast and garlic in 3 quarts water until meat is tender and falls apart. While meat is cooking, soak beans in enough water to cover beans. When meat is done, remove from liquid. Add beans and chili blend to liquid and cook until beans are done. Add chopped pork last hour of cooking.
Heat all ingredients, except NutraSweet to boiling in large saucepan. Reduce heat to low and simmer, uncovered, until mixture is thick sauce consistency, about 20 minutes. Cool and stir in NutraSweet.
Cream sugar, shortening, eggs until fluffy. In another bowl, add nutmeg, salt, flour; stir baking soda and vinegar into milk. Then add to dry ingredients with creamed mixture, stirring briskly until well mixed, add vanilla. Drop by teaspoonful on a greased cookie sheet. Bake at 375° for 10 minutes. Sprinkle top with red or green colored sugar to decorate.
Combine last 3 ingredients. Then add to the rest of ingredients. (Optional: Add 2 tablespoons finely chopped onions or a dash of onion powder.)
Drain first three ingredients. Mix together all ingredients. Refrigerate until ready to serve. This tastes just as good the next day.
Melt margarine in large skillet over medium-high heat. Add shrimp and onion. Cook and stir 3 to 4 minutes or until shrimp are light pink. Add basil; mix well. Sprinkle with Parmesan cheese. Yields 4 servings.
Combine first 6 ingredients and mix well. Put into a buttered baking pan. Mix remaining ingredients together and put on top of sweet potato mixture. Bake at 400° for 30 to 40 minutes.
In a small bowl, beat egg whites. In medium bowl, beat egg yolks. Add corn, Worcestershire sauce, salt, pepper, onion, green pepper and Tabasco sauce. Stir in flour and baking powder. Fold in egg whites. Heat salad oil in large skillet. Drop corn mixture by tablespoon in oil. Brown each side until done. Makes about 12.
Melt butter in 9 x 13-inch pan. Mix in honey, Dijon mustard and curry powder; add chicken pieces, turning to coat. Bake 45 minutes at 375°, turning once midway through baking.
Beat with eggbeater until it gets smooth, shiny and stiff. Let the children pile mixture onto boxes, bags or cardboard. It will stick and pile up.
Remove tough ends of broccoli; cut broccoli into thick lengthwise slices. Heat oil in skillet; saute scallions and broccoli. Cover; cook 5 minutes over low heat. Yield: 4 servings.
Combine all in large pot and simmer an hour. Correct seasoning. Do not drain vegetables; use this water as your liquid. If too thick, add more water. Serve over cubed Monterey Jack cheese in bottom of the bowl. Serve with flour tortillas or cornbread. Makes 15 (1 cup) servings.
Mix all together with a little cherry juice. This not only adds color but prevents apples from turning brown.
Peel bananas, slice them into a large bowl. Beat with blender until smooth and creamy. Add milk, sugar, vanilla and nutmeg. Serve in tall glasses.
Cook vanilla pudding by directions. Remove from heat. Add can of coconut (leave enough to sprinkle on top). Pour into baked pie shells.
Place chicken breasts in a greased 13 x 9-inch pan. Top with cheese. Combine soup and milk; spread over cheese. Toss melted butter with stuffing mix and sprinkle over top of chicken. Bake in 350° oven for 30 minutes.
Mix cheese, mayonnaise, mushroom soup, mushrooms with juice, pimento with juice, sugar and curry powder. Add cooked, drained and rinsed macaroni. Put into casserole dish. Top with crumbled Ritz crackers and 1 stick margarine, cut in small pats.
Mix milk and pumpkin. Beat in pudding and spices. Fold in whipped topping. Spoon into baked graham cracker crust. Chill in refrigerator. Top with additional whipped topping.
Boil potatoes in skins until done. Drain, peel and cut into small cubes. Add bacon, cheese, mayonnaise, onions and salt. You may need to add extra mayonnaise to coat potatoes. Bake in 9 x 13-inch pan for about 30 minutes, or until cheese is bubbling.
Brown the meat with the flour. Drain. Put meat in crock-pot. Add water, wine, stew seasoning and the frozen vegetables for seasoning. Mix. Cook on high until gravy is bubbling. Add frozen stew vegetables. Cook on low setting for at least 4 hours. It's so good, you won't have any problem with leftovers.
Dissolve jello in 1 cup boiling water. Add sherbet and mix well. Add mandarin oranges and cherries. Fold in heavy cream mixture. Pour into oiled jello mold. Chill overnight. (You can also mix jello flavors, sherbet and fruits.)
Crumble chips up. Layer bottom of 1 1/2-quart casserole dish. Pour chili over this. Put another layer of chips, then pour picante sauce over this. Add final layer of chips. Bake in a 350° oven for about 30 minutes. Serves 4 to 6.
Cook onion, garlic and bell pepper. Cook slowly in a little wesson oil for about 10 minutes. Add ground beef, sausage, salt and pepper. Continue cooking slowly, stirring often until it begins to brown. Add drained oysters and let cook for 20 minutes or until most of the water from oyster is gone. Drain, then add rice to mixture. Blend well.
Mix all ingredients together and put in casserole dish. Top with 2 slices of bacon. Bake at 300° for 1 1/2 to 2 hours. Recipe can be doubled.
Combine egg, sugar, molasses, butter and water; mix well. In a large mixing bowl, stir together flour, baking soda, ginger and salt. Add molasses mixture. Beat until well mixed. Pour into a greased 8-inch square baking pan or loaf pan. Bake in 350° for 30 minutes or until done. Serve warm with whipped topping. Makes 9 servings.