HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ground beef and onion in heavy skillet until brown. Drain off fat. Add other ingredients. Pour in casserole dish and bake in 350° oven for 30 minutes.
Combine eggs with next 7 ingredients. Fold in crabmeat and shape into cakes. Coat with additional crumbs. Refrigerate one hour, or until ready to cook. Saute in 1/2 butter/1/2 margarine 3 to 4 minutes per side or until delicately browned. (Backfin or lump crabmeat is best.)
Rinse and season cut up chicken. Place in 9 x 13 baking dish. Put sliced onions on top. In saucepan, heat soup, milk, butter and seasonings until butter melts. Pour over chicken and onions. Bake at 350° for 1 hour and 15 minutes or until chicken is done.
Stir sugar and syrup in a 1 1/2-quart casserole dish. Microwave on High 4 minutes. Stir in nuts. Microwave 3 to 5 minutes until light brown. Add butter and vanilla. Microwave 1 to 2 minutes. Add soda until light and foamy. Pour on greased cookie sheet and spread.
Combine sausage, bread crumbs, chopped onion, egg and 1 tablespoon of soy sauce thoroughly and form into balls about the size of a walnut. Set aside. Saute chopped bell pepper in margarine for about 1 minute; add orange juice, Cointreau, marmalade and vinegar. Continue to cook until sauce is quite thick. Remove from heat and set aside.
Preheat oven to 325° for 30 to 35 minutes. Melt chocolate and butter together. Beat eggs and sugar together until light and fluffy. Should form soft peaks. Stir in chocolate and vanilla. Mix in flour, salt and nuts. Pour into a greased and floured pan. Do not overbake.
Arrange cabbage in baking dish. Put chicken on top. Add onion rings, water, consomme, salt, nutmeg and pepper. Cover; bake at 350° for 1 hour. Remove cover; up temperature to 375° for 15 minutes, until brown. Serves 4.
Mix meat, soup mix, crackers and egg. Form small balls. Brown in margarine. Melt ketchup and jellies together in slow cooker or electric skillet and add meatballs. Cover and simmer 15 to 20 minutes. Serve with small biscuits or alone. These are great at parties and the men love 'em!
Line large casserole with aluminum foil (leave enough overlap to close and seal). Place roast in casserole. Do not salt and pepper. Mix mushroom and onion soups together. Sprinkle Worcestershire sauce on roast. Pour soup mixture over roast and seal the foil. Bake at 350° for 3 hours.
Combine fruit juices. Pour over ice cubes or ice ring, adding ginger ale just before serving. Serves 50 to 60.
Heat bacon at medium heat in heavy saucepan. Add garlic and onion and cook under low heat until it browns. Add spinach and cook until it wilts. Combine eggs in a large bowl; stir well. Add wine, salt, pepper and 2 tablespoons cheese. Add spinach and bacon mixture. Heat oil in a medium nonstick skillet over low heat. Add egg mixture and cook 15 minutes or until set (DO NOT STIR). Sprinkle top with remaining Parmesan cheese. Broil for 3 minutes until top is set.
Mix all ingredients (except apples) well, then stir in apples. Bake 1 hour at 350°.
In mixing bowl, beat the cream cheese and butter until fluffy. Add sugars, beat until combined then add vanilla and stir in chocolate chips. Place cream cheese mixture on wax paper or a plate and shape into a ball. refrigerate for at least 1 hour. right before serving roll cheese ball in pecans. Serve with graham crackers.
Combine soy sauce, chicken, ginger and dried red pepper in bowl. Cover and refrigerate 30 minutes. Put 2 tablespoons oil in large skillet or wok over high heat. Add chicken mixture. Stir-fry until chicken is no longer pink. Remove chicken. Put 1 teaspoon oil in skillet. Add onions and carrots. Stir-fry until crisp tender. Add snow peas, mushrooms, green pepper and green onion. Stir-fry until crisp tender. Add chicken; stir-fry until heated thoroughly. Serve immediately. Serves 4 to 6.
Cream the Crisco and sugar together. Add the applesauce and all dry ingredients. Bake in greased floured pan for about 1 hour in a 350° oven.
In a a large bowl that is sprayed with Pam, combine Rice Chex, Wheat Chex, Cheerios, peanuts and pretzels. Stir in melted white chocolate. Stir well. Then add M&M candy. Spread on waxed paper to dry. Break into pieces. This can also be frozen. Enjoy!
Heat oven to 375°. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. Add combined applesauce, oil, egg whites and vanilla; mix just until dry ingredients are moistened. Fill muffin cups almost full. Bake 18 to 22 minutes.
Combine all ingredients in large bowl and beat for 2 minutes on high speed. Pour batter in oiled angel food cake pan. Sprinkle top with nuts. Bake at 350° for 50 to 60 minutes. Remove from oven and immediately drizzle with glaze.
Combine boiling water, rum and Hot Buttered Drink Mix in a mug. Stir well. Garnish with cinnamon stick if desired.
Brown the ground beef and drain well. Layer the beef in bottom of casserole dish. Sprinkle the chopped onions on top of beef. Drain the Mexicorn and vegetables, reserving the liquids. Layer the Mexicorn on the top of the onions and the vegetables on top of the Mexicorn. Pour about 1/4 cup of the reserved liquids on top of the mixed vegetable layer. Next, spread on the mushroom soup. Cover the top of the casserole with the Tater Tots. Bake at 400° until bubbling.
Heat oven to 375°. Have cookie sheets ready. Mix flour and baking soda.
Mix margarine, cream cheese, water or cream, vanilla and salt. Slowly add confectioners sugar. Mix on high speed until creamy and spreadable. Will frost one 13 x 9-inch cake.
Bake at 350° until light brown. Remove from pan with spatula dipped in water.
Combine shortening and sugars. Add eggs, vanilla, coconut and pecans. Mix well. Do not use a mixer. Add flour, salt, soda and oats. Shape mixture into 1-inch balls and place on slightly greased cookie sheet. Bake for 10 to 12 minutes in 350° oven. Makes about 6 or 7 dozen.
Grind tomatoes, onions and peppers fine. Cover with boiling water and boil 15 minutes. Drain well. Put vinegar, cinnamon, cloves and allspice together. Bring to a boil; strain out spices. Add salt, mustard seed and sugar to vinegar mixture. Add to vegetables. Boil 20 minutes. Put into hot, sterilized jars; seal and process in water bath.
Saute the onion and green pepper in the margarine. Mix together vegetables. Add the eggs and Jiffy corn mix. Mix to this, sour cream and 1/2 cup cheese. Put in 2-quart casserole. Top with rest of cheese. Bake, uncovered, at 350° for 45 minutes.
Preheat oven to 325°. In a large bowl beat eggs until foamy. Beat in flour and sugars until well blended. Add melted butter. Stir in chocolate bits and nuts. Pour into pie shell and bake for 1 hour. Serve warm with whipped cream or ice cream.
Combine lemon juice and garlic powder. Marinate or brush on each piece of chicken, coating thoroughly. Shake off excess and sprinkle with lemon pepper. Cook in 1 tablespoon of oil until browned and tender. Serve on bed of wild rice.
Heat cake in oven until warm through. Boil 1/2 cup sugar and juice of 3 lemons for 5 minutes. Stick holes in cake with handle of wooden spoon and pour mix over cake.
Wash wieners in hot water to remove oil. Dry thoroughly. Combine all ingredients to make batter. Using a fork or stick for a handle, roll wiener in batter and drop into hot oil.
Mix crab meat and cream cheese. Put into wraps. Pinch ends of wraps together and baste edges with egg whites. Deep fry until light brown in real hot grease!!!
Cook beans in a large pot. Add all ingredients except sausage and rice. Simmer until beans are tender and slightly thickened. Slice the sausage into 1/2-inch thick slices. Put into beans and cook for another 30 minutes. Pour over cooked rice.
Beat eggs; add cottage cheese and frozen broccoli. Stir in dry cornmeal mix. Pour into greased pan. Bake at 375° until brown.
Cook sausage and drain. Cook cream of mushroom soup (do not add but 1/2 can water). Cook Minute rice. Mix all ingredients together. Should be creamy, not runny. Can be served by itself as a main dish.
1. Mix first five ingredients. Put in large casserole dish and cover with stuffing. 2. Bake at 350° for 30 minutes.
Melt margarine and chocolate in double boiler; set aside. Combine eggs and sugar beating well. Add flour and baking powder after sifting together, mix well. Add chocolate mixture, pecans and vanilla. Pour into 2 grease 9x13x2 pans and bake at 325° for 20 min. Remove brownies from oven and cover top with marshmallows. Return to oven for 5 min. or until marshmallows melt. Ice while warm. Yield 6 dz.
Sift together the flour, salt and baking powder. Add the sugar and mix to a stiff batter with the egg, shortening and milk. Bake in a shallow, greased dish about half an hour. Serve hot with sauce.
Grease four cake pans. Sprinkle with flour. Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of cocoa and vinegar. Add to butter mixture. Sift salt, soda and flour together. Add to mixture, alternating with buttermilk. Add vanilla and coloring. Bake layers at 350° for 15 to 20 minutes.
Beat egg whites until stiff. Add sugar and vanilla. Fold in crackers and pecans. Pour into a well-buttered dish and bake at 350° for 30 minutes. Cool. Top with 1/2 pint whipping cream whipped stiff with 2 tablespoons sugar.
Separate and rinse beans. Bring pinto beans to a full rolling boil and drain water off. Add new water and stew meat. Boil for 1 1/2 to 2 hours or until meat shreds easily.
Prepare rice as directed. Spoon into a shallow ovenproof serving dish. Melt 3 tablespoons of butter in saucepan and saute chopped onion until tender. Remove from heat and blend in flour, salt and pepper. Gradually stir in chicken broth and milk. Cook and stir over medium heat until thickened. Quickly stir a small amount of sauce mixture into slightly beaten egg yolk, then return egg to the sauce. Add diced, cooked chicken, pimiento and lemon juice. Heat thoroughly. Pour over rice. Bake for 35 minutes in 350° oven.
Press the rolls into a 10 x 15-inch ungreased pan. Bake at 400° for 10 minutes; let cool. Mix the cream cheese, mayonnaise, dressing mix, dill weed and garlic powder well. Spread mixture on cooled crust. Top with the vegetables, cut up fine, and the grated cheese. Press lightly so veggies stick. (You can also use mushrooms, onions, tomatoes, etc.)
Mix thoroughly all ingredients. Shape meat mixture into 1-inch thick patties. Wrap bacon around each one. Fasten with toothpicks. Broil each side at least 5 minutes.
Mix first 2 ingredients in a 1 gallon container of ice cream freezer. Add milk to reach fill line. Freeze in ice cream freezer until thick. Store in freezer a short time, if needed for added thickness.
Combine cream cheese, butter and orange peel. Beat until light. Gradually add sugar. If necessary, add orange juice to make of spreading consistency.
Mix all ingredients in Dutch oven. Cook over medium gas flame 30 minutes or until heated through, stirring occasionally. Serves a crowd!
Choose the tartest apples in season. Wash and section, leaving stems and core in for flavor. Cook in a heavy saucepan with a little water in bottom until mushy. Run apples through colander. Add sugar to taste and lemon juice if needed for tartness. Great fun with younger children and delicious as well.
Mix all ingredients together. Store in a pint jar. Makes 16 servings, 1 tablespoon per serving.
Mix the meat, celery, onion, tomato soup, milk, catsup, bread crumbs and the beaten eggs thoroughly. Season to taste. Put in a loaf pan. Top the loaf with 1 tablespoon melted butter and 2 tablespoons tomato soup. Bake 1 1/2 hours at 350°.
Crush Oreo cookies and mix with butter. Press into 9 x 13-inch pan to form bottom crust. Cover with softened ice cream. Top with jar of hot fudge (not heated.) Cover with Cool Whip. Store in freezer until ready to serve.
Mix the first 3 ingredients; simmer 1 hour. Add the hot dogs; simmer 2 hours. Refrigerate overnight. Reheat to serve.
In a blender, combine first 4 ingredients together. Blend until smooth. Season the mixture to taste with the Worcestershire sauce, hot sauce, salt and pepper. Store the mixture in a nonreactive container. Refrigerate the mixture for at least 6 hours before serving. Yield: About 1 quart.
Preheat oven to 350°. Grease a 9 x 9 x 2-inch pan with shortening. Melt margarine and chocolate in a large saucepan over low heat. Remove from heat. Stir in the sugar, flour, baking powder, vanilla and nuts. Add the eggs and beat well with an eggbeater. Pour the batter into pan. Bake for 30 minutes. Remove the pan from oven and place it on a rack. When brownies are cool, cut them in squares. Makes 16 brownies.
In a medium size bowl, beat egg yolks until thick. Add lemon juice, lemon peel and melted butter. Combine sugar, flour and salt; add alternately with milk, beating constantly. In separate bowl, beat egg whites until stiff. Fold into batter. Pour into a 1 1/2-quart baking dish. Set dish in a pan of hot water. Bake at 350° for about 50 to 60 minutes, or until lightly browned. Serve warm topped with Cool Whip. Makes about 8 servings.
Stir stuffing crumbs, vegetable seasoning packet and 1 1/2 c. hot water, oranges and 1/4 c. oleo just until moistened; set aside.
Cream margarine and sugar. Then add eggs and flour. Stir in vanilla flavoring. Place on greased cookie sheet and bake at 350° until light brown.
Remove crusts and cube bread. Place into greased 9 x 13-inch casserole dish. Cook and drain sausage. Alternate sausage and cheese, making four layers. Mix eggs and milk together. Pour over casserole. Bake at 350° for 1 hour. May be made ahead and refrigerated.
Preheat oven to 350°. In large bowl beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly in bottom of greased 9 x 13-inch baking pan.
Brown pork chops in frying pan. Slice potatoes into casserole, alternating with a mixture of soup and milk. Season with salt and pepper. Lay pork chops on top of potatoes. Add small amount of water to frying pan. Pour over casserole. Bake 45 minutes, covered, at 375°, then uncovered, for 15 minutes or until pork chops are done.
Combine dressing, potatoes, celery, onion and bacon. Cook over low heat until thoroughly heated, stirring occasionally. Remove from heat and stir in cheese. Serve hot.
Cream butter with shortening and sugar. Add egg yolks, one at a time. Add sifted dry ingredients alternately with buttermilk. Add vanilla, nuts and coconut. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8-inch round cake pans at 350° for 25 minutes. Cool and frost.
Bake shell at 400° for 8 minutes. Remove from oven. Reduce oven temperature to 325°.
Heat oven to 400. Grease pie plate, 10 X 1 1/2. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth 15 second in blender on high. Pour into pie plate. Bake until golden brown and knife inserted in center comes our clean. 35-40 minutes. Cool 5 minutes and serve.
Dissolve yeast in warm water. Add remaining ingredients. Stir well. Cover tightly and leave in refrigerator until ready to use. Pinch off walnut size balls and let rise. You can use this as you want. Keep tightly covered in refrigerator. Bake at 350° until golden brown (about 15 to 20 minutes).
Combine the first 5 ingredients. Whisk together the milk, egg and butter. Stir in corn. Stir in flour mixture until well moistened. Do not beat. Add more milk if too thick. Bake on hot griddle, using 1/3 cup batter per pancake. Makes 6 pancakes.
Combine first 8 ingredients in a bowl. Mix well. Shape into 4 (4-inch long) rolls. Dip each roll in egg, dredge in corn flake crumbs. Place on rack. Bake at 350° for 30 to 35 minutes, or until done.
Combine pudding mix and milk into bowl. Mix for approximately 1 minute. Pour into pie crust. Refrigerate for 1 hour to chill. Spread Cool Whip on top of pudding. Now it is ready to serve.
Preheat oven to 350°. In 13 x 9 x 2-inch pan melt butter in oven. Combine crumbs, cocoa and sugar. Sprinkle over melted butter. Pour condensed milk evenly over crumbs. Sprinkle with peanut butter chips then raisins. Top with nuts; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Makes about 36 bars. Store loosely covered at room temperature.
Combine all ingredients except ham. Mix well. Pour into baking dish. Place ham in circle around edge. Bake at 350° for 35 minutes, or until set. Yields 4 servings.
Brown hamburger, onion and pepper; drain. Place in large crock pot. Add remaining ingredients except cloves and bay leaves; mix well. Place cloves and bay leaves on top of chili. Cook in crock pot overnight on low. Before serving, remove cloves and bay leaves. Serves 6.
Place the fruit in a blender container or food processor. Cover and process until smooth. Gradually add fruit to the Marshmallow Creme in a large bowl. Mix with an electric mixer until well blended. Blend in water and juice. Pour into 6 or 8 individual cups with tight fitting lids. Place in the freezer until completely solid. Pack in an insulated cooler for traveling and serve with spoons.
Melt butter. Add buttermilk and eggs. Add dry ingredients. Mix well with spoon. Add raisins. Grease and flour 2 loaf pans. Bake at 350° for 35 to 40 minutes until lite golden or toothpick comes out clean.
Add all ingredients except eggs. Beat for 2 minutes; add eggs. Beat 2 minutes and pour in greased and floured pan. Bake 25 to 30 minutes in 350° oven. Can use loaf pan or pound cake pan.
Heat oil on medium until hot. Add chicken and onion, stirring continuously until chicken is cooked (about 2 minutes). Add peas and carrots, rice and pepper. Stir until heated. Add garlic salt, soy sauce and egg, stirring quickly until egg is cooked.
Place chicken in casserole covering with chopped eggs. Mix soup and water. Pour over chicken. Mix flour, milk and margarine. Pour over chicken mixture. Pour broth over this. Do not stir. Bake 1 hour at 350° until crust rises to top and is golden brown. (You can add English peas, grated carrot and onion to chicken mixture, if you like.)
Boil noodles 5 minutes. Cook chopped onion and bell pepper in 2 tablespoons bacon grease until tender and brown. Add meat and cook until it loses red color. Turn off heat. Salt and pepper to taste. Add corn and tomato paste. Mix well. Add grated cheese and stir in cooked noodles. Save some cheese to sprinkle on top. Cook for about 45 minutes in oven at 325°.
Preheat oven to 350°. Combine shortening and peanut butter until blended. Blend in sugars; add egg, milk and vanilla. Mix well. Combine remaining dry ingredients; shape dough into balls. Roll in sugar; place on ungreased cookie sheet. Top each cookie immediately with kiss.
Separate eggs, whip the whites and add 6 tablespoons of the sugar. Place this mixture in refrigerator until rest of cake is mixed. Cream the butter; add gradually remainder of sugar and beat until light. Add yolks 2 at a time, beating well after each addition. Add flour and cream alternately; beat well. Beat in egg whites and pour batter in greased, floured cake pans and bake 1 hour and 25 minutes at 300°. Makes 2 medium size cakes.
Separate eggs. Let stand until room temperature. Use 10-inch ungreased tube pan.
Fry sausage until done and browned. Remove from skillet. Break in small pieces in a bowl. Combine sweet pepper, hot peppers and onions. Place this in the skillet without draining sausage grease. Fry until onion is clear. Combine beans and sausage back in pan and simmer for 10 minutes.
Chill milk until very cold. Dissolve Jell-O in water and set aside. Cream juice, 1 cup sugar and cream cheese until smooth. Add Jell-O mixture and cool. Whip chilled milk until stiff. Fold in cheese mixture. Prepare crust by mixing graham cracker crumbs, 1/2 cup sugar and melted margarine, then pressing into bottom of a 9 x 13-inch pan. Pour filling into crust and chill.
Put oysterettes in a large bowl and stir in dressing mix. Add oil slowly all over top of crackers (not just in one spot), while stirring. Mix well.
Cut fat into small chunks and melt in skillet. Grind jerky fine and pour hot fat over. Mix until the consistency of sausage. Chop dried fruit finely and add. Pack pemmican in plastic or other airtight container after shaping into rolls or balls.
Brown hamburger and drain. Add beans and onion and simmer about 10 minutes until onion is done.
Mix all ingredients in a medium mixing bowl. Pour into a 9-inch unbaked pie shell. Bake at 350° until done. Let pie get deep brown on top or it will be runny!
Boil broccoli until almost cooked (10 to 12 minutes). Drain. Place broccoli in ungreased 1 1/2-quart dish. Beat soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbly; sprinkle over cheese. Bake until crumbs are light brown (about 20 minutes) at 400°. Makes 6 to 8 servings.
Put meat in Dutch oven; add rest of ingredients on top, except peppers and 2 cups water. Cover and cook 2 hours over low flame, turning occasionally. Take meat out and cool; slice thin. Remove garlic and bay leaves. Add the sliced green peppers and 2 cups water. Simmer for 1/2 hour. Put meat in and simmer another 1/2 hour.
Cream together oleo and sugar. Add eggs and mix well. Add salad oil, vanilla and salt. Mix well. Add flour, soda and cream of tartar. Form into balls and roll in sugar. Flatten with a glass. Bake at 350° for 10 to 12 minutes. Sprinkle with sugar.
Melt Velveeta cheese and cream cheese in saucepan or in a microwave. Add diced chilies and chili without beans. Heat until warm, stirring occasionally. Serve in a fondue pot.
Heat cheese and milk in double boiler until cheese melts. Mix and add other ingredients. Cook 20 to 30 minutes.
Mix all together. Pour into pie shells. Bake at 300° for 1 hour.
Mix graham crackers, 1 stick oleo and 1/2 cup powdered sugar. Line bottom of a 9 x 13-inch baking dish; set aside.
Mix all ingredients and spread on tortillas. Roll up and refrigerate. Cut into 1/2-inch slices. Serve with chunky salsa.
Heat green beans in water; bring to a boil and cook for 5 minutes, then cover and cook for another 15 minutes (or until beans start to get tender). Drain water. In ungreased casserole dish, put beans, oil, vinegar, onion, garlic, salt and pepper. Mix breadcrumbs, cheese and margarine together and sprinkle on top of beans. Sprinkle with paprika for color. Bake at 350° for 20 minutes.
Combine first 4 ingredients. Add mint, poppy seed and orange peel. Mix well. Stir dressing into rice. Cover and chill several hours. To serve, stir in fruits. Makes 2 servings.
Peel, core and cut up cucumbers. Soak cucumbers in 1 cup lime and 1 gallon water for 24 hours. Wash thoroughly. Soak cucumbers in ice water for 3 hours. Pour off water and mix 1 cup vinegar, food coloring and 1 tablespoon alum. Pour over cucumbers and add enough water to cover; simmer 2 hours. Cool. Pour off. Bring 2 cups water and red hots to a boil; cook until candy is melted. Pour syrup over cucumbers and let stand 24 hours. Pour syrup off and bring to boil again. Pack cucumbers in sterilized jars; pour boiling syrup over cucumbers to cover and seal jars.
Pour tap water over first 5 ingredients to cover. Add salt to taste, about 5 teaspoons. Let set 2 hours.
Mix together soup and sour cream. Spread half the mixture in a 9x13 pan. Top with raw chicken, swiss cheese slices and remaining soup mixture. Sprinkle with dressing. Bake at 350° for 1 hour. May be frozen.
Preheat oven to 350°; spray an 8 1/2 x 4 1/2-inch loaf pan with Pam or Baker's Joy. In a mixing bowl or food processor, blend the pumpkin puree, 3/4 cup of the brown sugar, vanilla and oil; mix until well combined. Drain the raisins and stir in.
Prepare macaroni according to directions. Drain. Reserve 1/2 cup Cheez Whiz. In large bowl, combine soup, milk and remaining Cheez Whiz; stir in macaroni, tuna and pepper. Pour in 2-quart casserole dish. Bake at 375° for 25 minutes. Stir. Arrange broccoli in spoke fashion on top of macaroni mixture. Top with reserved Cheez Whiz. Bake 5 minutes or until hot. Makes 8 servings.
Layer in order using 1/2 cup of cheese per layer. Pour salad dressing over top. Garnish with grated cheese and egg slices. Keep in refrigerator until ready to serve.