HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 2-quart baking dish with butter generously. Cook first four ingredients together. Mix Bisquick, flour, parsley and margarine together. Beat eggs; season with salt and pepper and mix with leftover mashed potatoes. Add to Bisquick mixture and work together. Mixture will be sticky. Spoon mixture into dish and using the back of spoon, pat it into bottom and sides of dish. Save some mixture for top. Put cold turkey, gravy and peas in dish; add potatoes, carrots, celery and onion. Put more turkey and gravy in center. Spoon Bisquick mixture around sides, sealing well. Let circle in center open. Bake at 375° to 400° for 1 hour.
Cut meat in chunks. Pack clean, hot jars with meat and add 1 teaspoon coarse salt to each jar. Put hot lid on and add ring and tighten. Bring back 1/2 turn and cold pack in water for 3 hours. Tighten lids and put away. Add 1 slice of onion in each jar if desired.
In large skillet, melt shortening. Cook onion in shortening until tender. Stir in remaining ingredients. Cook until well browned, about 10 minutes. Turn and brown other side. Makes 6 servings.
Mix all ingredients in a small bowl. Chill for at least 1 hour. Serve with fresh fruit. Makes 1 cup. Absolutely fat free.
Melt margarine. Mix all other ingredients. Bake in square cake pan at 325° for about 25 minutes. Cool and cut in squares.
Preheat oven to 400°. Grease 2-quart baking dish. Mix vegetables and chicken. Place evenly in dish. Mix soup, broth and pepper; pour over chicken and vegetables. Combine baking mix, milk and margarine in separate bowl. Mix until smooth. Pour evenly over chicken mixture. Bake 45 to 50 minutes or until brown. Cool 10 minutes before serving.
Mix butter, sugar, flour, eggs and vanilla. Spread evenly 2/3 of batter into cookie or jelly roll pan. Top with lemon filling. Spread evenly. Drop by teaspoonful the rest of the batter. Scatter across top. Bake at 350° for about 35 minutes.
Head shrimp. Wash and drain. Line bottom of flat pan with shrimp. Melt butter; add salt, pepper, garlic powder, lemon juice, oregano and crab boil. Pour over shrimp and bake, uncovered, at 350° for 20 to 25 minutes. Do not overbake or shells will stick to shrimp. May be prepared in microwave, but must be stirred frequently so all the shrimp cook evenly. Serve with tossed salad, French bread and large, absorbent napkins.
Sprinkle the nuts and coconut in the bottom of a greased 9 x 13-inch pan. Mix the chocolate cake mix, pudding, eggs, vanilla, oil and water and pour	over the nuts and coconut mixture. Mix the cream cheese, margarine and powdered sugar. Spread over the cake dough. Bake at 350° for 30 to 35 minutes or until center of cake springs back.
Brown ground beef; add seasonings to taste (more for spicy, less for milder taste). Simmer 1/2 hour. Add all remaining ingredients to meat mixture. Adjust seasoning if necessary for your taste and simmer 1/2 to 1 hour longer. Adjust thickness with small can of V-8 juice for desired consistency.
Peel and slice potatoes. Place potatoes and onion in baking dish. Dot with margarine. Sprinkle with salt, pepper, cheese, parsley and Worcestershire sauce. Add broth. Cover and bake at 350° for about 30 minutes or until potatoes are tender. Makes 6 servings.
Mix sweet and sour sauce, onion soup and cranberry sauce in a bowl. Pour over chicken breasts in a 7 x 11-inch baking dish. Bake, covered, at 325° for 30 minutes. Bake, uncovered, for 30 minutes longer. Serve over hot cooked rice.
Mix ground beef, cooked rice, chopped onion, salt, pepper and egg together. Trim off thickest part of stem from cabbage leaves. Divide meat into equal portions. Wrap each portion in a leaf. Fasten with toothpicks.
Drain oysters. Mix eggs, milk, salt and pepper. Dip oysters in egg mixture and roll in crumbs or corn meal. Fry in hot oil until golden brown. Drain on absorbent paper. Serve immediately with slices of lemon and tartar sauce.
Bring margarine, cocoa and water to a boil. Add other ingredients, mix all together with spoon. Bake in loaf pan for 20 minutes at 400°.
Drain artichokes from marinade. Spoon off 2 tablespoons of oil; save for salad dressing. Put the rest of the marinade in a saucepan; add the celery and onion. Saute until slightly brown. Then add the water and crushed bouillon. Cover and simmer for 10 minutes. Stir the cornstarch and salt into the half and half and then add to the mixture. Cook, while stirring, until mixture boils and begins to thicken. Cut the larger artichokes in half. Add to the mixture and heat.
Cook noodles. Heat oil. Saute onions and garlic. Add mushrooms and carrots. Stir in olives, tomato sauce, tomato paste, oregano, salt and pepper. Cover bottom of baking dish with sauce. Then layer noodles, cottage cheese, spinach/broccoli, 1/3 of the cheeses and sauce. Repeat and end with noodles. You can put remaining sauce and Parmesan cheese on top of noodles. Cook for 45 minutes in a 375° oven. Bon appetit!
Cream the butter and sugar until fluffy. Add eggs and molasses; beat thoroughly. Sift flour with spices, baking powder, soda and salt. Add dry ingredients to creamed mixture alternately in thirds with buttermilk, beating smooth after each addition. Grease two 8-inch cake pans. Pour batter in pans. Bake at 375° (you may have to adjust oven heat to 350°) for 30 minutes. Take layers out of pans and cool thoroughly on cake racks. Assemble layers together with Lemon Filling and frost with Boiled Icing.
Brown meat and set aside. Shred cheese and set aside. Mix cornmeal, corn, eggs, milk, salt, soda and baking powder. Add most of bacon grease. In a 10-inch iron skillet, pour 2 tablespoons of bacon grease, put in half the batter. Put meat on top, add cheese, onion and pepper. Put other half batter on top. Bake 45 minutes at 350° or until done.
Cook grits in water until thick. Remove from heat and stir in margarine and cheese. Fold in eggs. Add salt, Worcestershire sauce and peppers. Put in a large greased casserole or 2 small square pans. Cook at 350° for 1 hour or until a knife comes out clean. Pan should be large enough so that grits servings will be 1 1/2 inches thick. These are good for breakfast too.
Press into pan. Bake at 400° for 15 minutes (check after 10 minutes to make sure it doesn't get too brown). Refrigerate at least 1 hour.
Mix all ingredients except chicken in large oval baking dish with lid. Arrange chicken over rice. Sprinkle with black pepper and paprika. Bake covered for 90 minutes or until done at 350°. Serves 6.
Let shortening dissolve in hot milk. Cool until lukewarm. Dissolve yeast in warm water. Sprinkle sugar over yeast in mixing bowl. Mix salt, eggs, milk and shortening mixture. Add 1/2 cup sugar in small bowl, then add yeast (yeast can be foamy now). Add all together, flour a little at a time, until all used up. Work dough with hands until glossy. Cover; let rise about 1 hour in a warm place. Preheat oven to 425°. Drop dough, teaspoon size, onto floured board. Roll in ball on cookie sheet. Let rise 30 minutes. Brush with butter; bake for 30 minutes. Put fruit in center before baking.
In small saucepan, cook onion in butter until tender. Stir in remaining ingredients, except tomatoes. Simmer, uncovered, 10 minutes. Stir in tomatoes. Serve warm with hamburgers, fish, tacos, tostadas or tortilla chips. Makes about 1 1/2 cups.
Cook chicken, cut in pieces. Cook noodles in broth, adding a little nutmeg. Mix garlic, soup, cream, Cheddar cheese, mayonnaise and wine; set aside. Place noodles in bottom of casserole; put chicken on top. Pour sauce over all. Sprinkle Parmesan cheese, almonds and mushrooms over top. Sprinkle chopped parsley on top. Bake in large casserole for 1 hour at 350°. Serves 8.
In large skillet, put vegetable oil, celery and onion. Saute until crisp-tender. Add diced meat, heat and stir. Add veggies and optional stuffing or potato. Stir in cream of chicken soup or the gravy. Heat through, stirring often. Turn into a pie plate. Place pie crust on top. Flute the edges. Put a few small slits on top of crust to vent. Bake at 375° for 35 minutes.
Mix sugar and milk. Bring to a soft boil stage. Remove from heat. Add peanut butter (more or less than 1 cup can be added to suit your taste). Stir until thick. Put in a buttered pan. Cool, cut and enjoy.
Heat oven to 425°. Prepare pastry shell and bake 7 minutes. Remove from oven; reduce oven temperature to 325°. Sprinkle ham and cheeses into partially-baked shell. In medium bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour over cheeses. Bake 35 to 45 minutes, until knife inserted in center comes out clean. Cover edges of pie shell with tinfoil while baking the second time to avoid too dark edges. Cool 5 to 10 minutes; cut into wedges. Serves 6.
Arrange fish in 10-inch skillet; sprinkle with salt and rosemary. Pour water and lemon juice into skillet. Heat to boiling; reduce heat. Cover and cook until fish is firm, about 8 minutes. Arrange asparagus on fish skillet. Cover and simmer until vegetables are crisp, about 6 minutes.
Cut chicken breast into strips. Soak in lemon lime and soy sauce for 3/4 hr. Fry chicken with juice till done. Add vegetables and saute for a few min.
Saute bell peppers, onion and celery in butter. Brown ground beef. Cook noodles. Mix all together, sprinkle cheese on top. Bake at 350° for 30 minutes.
Dissolve jello and sugar in boiling water. Add cold water and chill until slightly jelled. Fold in whipped cream, oranges, marshmallows, coconut and grapes or fruit cocktail. Mold.
Soften cream cheese. Mix all ingredients, except nuts with mixer. Roll mixture in nuts. Can be frozen.
Preheat oven at 350°. Mix in 3-quart bowl all the ingredients. Spread mixture in a well-greased 9-inch square pan. Bake about 35 minutes or until cake pulls from sides of pan. Cool. Cut into 18 bars.
Grate rind from lemon. Set aside. Squeeze juice from lemon. Mix juice with 1/4 cup sugar. Set aside.
Saute onion in butter until golden. Mix with remaining ingredients and put in an oiled casserole or loaf dish. Top with crust. Cut vent holes in crust. Bake at 425° for 30 minutes.
Cook rice according to package directions. Saute onion in butter in skillet until tender. Add mushrooms and crushed rosemary. Cook until liquid is gone. Add cooked rice. Reduce heat to low; cook 3 minutes, stirring frequently. Remove from heat; stir in drained, chopped spinach, soup and cheese. Pour into 1 1/2-quart casserole. Bake at 350° for 10 minutes, until hot and cheese is melted. Makes 6 servings.
Combine flour, sugar, cinnamon, ginger, salt and soda; cut in butter until crumbly. Stir in pear, carrot and raisins. Combine molasses and water; add to flour mixture mixing just to blend. Pour into greased 9-inch square baking pan. Bake at 350° for 40 to 50 minutes or until wooden toothpick comes out clean. Makes 9 servings. Can be frozen for up to six weeks.
Wash mushrooms and remove stems, leaving caps intact. Finely mince stems and saute in butter. Combine cheese, bread crumbs, salt, pepper, parsley and onion. When mushroom stems are lightly browned, add them to stuffing mix and mix thoroughly. Pile mix into mushroom caps and bake 15 minutes at 350°.
Mix well pretzels, margarine and 3 tablespoons of sugar. Bake in a 9 x 13-inch pan at 350° for 10 minutes. Cool completely.
Cook roast in water. (I cook mine in crock-pot all day.) Let cool and slice or chop it. In saucepan add remaining ingredients and bring to boil. Pour over meat and bake at 350° for 30 minutes. (I put sliced meat back in crock-pot and pour boiling broth over it and let it stay on low until ready to serve.)
When syrup is at hard-ball stage, pour syrup in mixture slowly, beating egg white all the while. I use a hand mixer. Continue beating until the shine is gone and mixture drips from the mixer blades in a small ribbon. Immediately pour in chopped nuts mixing well with a spoon. You can pour in a pan buttered or pan spreading immediately. You can also drop by spoonfuls onto a sheet of waxed paper sprayed with Pam. It helps if you have someone to pour the syrup while you beat.
Mix all ingredients, then roll in chopped nuts. Makes 2 cheese balls. Great for freezing.
Heat oil in a medium skillet. Cook and stir green pepper in oil until crisp-tender. Remove and keep warm. Add steak strips to skillet. Cook and stir until brown. Add browned steak strips to green pepper. Keep warm. Mix water and cornstarch together; set aside. Stir broth, soy sauce, sherry, garlic and ginger into drippings in skillet. Add cornstarch mixture. Cook and stir until mixture is thick and bubbly. Stir in green pepper and steak. Serve over rice, if preferred.
Cook pasta according to package directions. Stir artichokes, peppers, onion and garlic in oil until tender. Stir in tomato and basil until heated through. Add mixture to pasta; toss gently to mix. Sprinkle with Parmesan cheese. Makes 4 to 6 side dish servings.
Cook covered in a 350° oven for 2 hours. Then, cook, uncovered, for 10 minutes.
Beat cream cheese and peanut butter until light and fluffy. Gradually beat in sugar and Cool Whip. Mix well. Spoon into pie crusts and top with chopped peanuts. Freeze for 8 hours. Remove to fridge 1 to 2 hours before serving.
Break beef up slightly and saute. Drain away fat. Add tomato sauce, oregano, salt and pepper. Bring 4 cups water and 1 tablespoon salt to boil in large kettle. Add noodles and bring to full boil. Boil 2 minutes, stirring. Remove from heat. Cover and let stand 10 minutes. Drain and rinse in hot water. Put 1/2 the noodles in shallow baking dish. Mix all remaining ingredients (except meat) and pour over noodles. Add other 1/2 of noodles and pour meat mixture on top.
Mix french vanilla, pudding, vanilla pudding, sugar, milk cream cheese, and whipped topping together in large bowl. Crumble oreos. Mix with other ingredients. Place pudding mixture in a 9 x 11 glass dish. Refrigerate. Serve cold.
In a large mixing bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a greased 9-inch square baking pan. Combine brown sugar and other 1/4 cup cocoa. Sprinkle evenly over batter. Pour hot water over top. Do not stir! Bake at 350° for 45 minutes or until cake tests done. Cool 10 minutes. Cut in squares and invert onto plates. Serve with ice cream or whipped cream. If cake is not served immediately, pieces can also be warmed in a microwave.
Melt cheese with salsa sauce in microwave, stirring occasionally. Add beef and mix well. Serve with tortilla chips.
Dissolve yeast in warm water. Set aside. Mix flour, sugar and soda. Cut in shortening. Add buttermilk and water with yeast and mix. Place desired amount of dough on a floured cloth. Pat out. Cut with cutter. Let warm to room temperature before baking in 350° oven for 10 to 12 minutes.
Steam chicken about 1 hour; cool and remove bones and skin. Retain broth. Use a nonstick spray on a skillet. Add soy sauce and mushrooms and saute, covered, until tender. Dissolve cornstarch in chicken broth; bring to a boil and thicken. Add salsa and mushrooms to broth and simmer 15 minutes. In a 2 1/2-quart casserole, make 2 layers each: tortillas, chicken, cheese and sauce. Refrigerate overnight. Bake in a 350° oven for 50 minutes.
Sift together flour, baking powder and salt. Cream together butter, shortening and sugar. Blend in egg and almond extract. Add sifted dry ingredients. Blend in maraschino cherries, coconut and pecans. Drop by level tablespoons onto greased baking sheet. Top each cookie with a half maraschino cherry. Bake at 350° for 10 to 12 minutes.
Cut biscuits in 1/4's. Spray a Bundt pan with Pam. Mix sugar and cinnamon into a large Ziploc bag. Shake biscuit 1/4's in Ziploc bag. Line Bundt pan. Add a layer of pecans, layer of biscuit 1/4's and layer of pecans. Melt 1 stick butter and light brown sugar; pour over top. Bake at 350° for 30 to 40 minutes. Serve hot.
Cook macaroni to package directions, drain. In large bowl combine macaroni, tuna, tomatoes, green peppers, green onions and parsley. In a small bowl blend remaining ingredients. Add to macaroni mixture. Toss gently to mix. Cover; chill thoroughly. Yields 4 to 6 servings.
Beat the eggs slightly in a mixing bowl. Add the remaining ingredients except for half the cheese. Mix well and pour into an 8 x 8-inch greased baking pan. Sprinkle with the remaining cheese. Bake for one hour at 350°.
Combine sugars and cream in a saucepan. Bring to a boil, stirring constantly. Boil to soft ball stage, 234° on a candy thermometer, 1 1/2 to 2 1/2 minutes. Remove from heat. Add salt and vanilla. Cool for awhile (10 minutes), then beat until thick.
In a bowl, combine the egg substitute, bread crumbs, 1/2 cup applesauce, onion, 1 teaspoon mustard, celery, garlic, salt and pepper. Add ground beef and mix well. Shape into a round loaf in a shallow baking pan. Add approximately 1/2 inch of water. Combine in remaining applesauce and 1 teaspoon mustard; stir in brown sugar, vinegar and allspice. Make a depression in the top of the loaf and spoon mixture into the depression. Bake at 350° for 50 to 60 minutes.
Clean the squid, cutting the bodies into rings and the tentacles in half. Dredge all the pieces by shaking them in a sturdy bag with the flour. Bring the frying oil to a high heat (375°). Drop the fish in a few at a time, so that the pan is full but not overcrowded. Keep turning the pieces as they become golden and remove them with a slotted spoon when they are really crisp and thoroughly golden. Drain on paper towels on a cookie sheet and sprinkle with salt. Serve on a hot platter with the lemon wedges.
Mix first 3 ingredients together and press in buttered cake pan. Beat next 3 ingredients and pour over crust. Bake at 350° for 30 minutes.
Bring the first 6 ingredients to a boil. Add Velveeta. Melt margarine; add flour to make a smooth paste. Add paste to boiling mixture to thicken. Add picante sauce, chili (optional) and lemon juice.
Mix jello with water. When partially set, add pineapple, marshmallows, bananas and nuts. In saucepan, cook juice, flour, sugar and egg. When custard is cool, add whipped cream. Spread custard mixture on top of jello. Garnish with grated cheese.
Brown onion and add remaining ingredients. Season with salt and pepper. Place in a large, well-greased casserole. Bake 1 hour at 325°.
Mix ingredients with hands. Make into small balls. Roll into additional confectioners sugar. Store in tightly closed plastic bag or covered container. They may be rolled into confectioners sugar again after storage (if desired). Very good.
In medium bowl, combine fiesta herb with red pepper soup mix and tortilla chips. In large plastic bag or another bowl, combine chicken and egg beaten with water, coating well. Dip chicken in tortilla mixture, coating well. In 15 1/2x10 1/2x1 jelly roll pan sprayed with cooking spray, arrange chicken; drizzle with margarine.
Melt butter and pour in pan. Mix milk, sugar and flour in a bowl. Stir with a spoon until all ingredients are mixed well. Pour into pan on top of butter. Then pour can of peaches with juice evenly in pan. Bake at 350° until top is brown.
Mix as you do any other cake. Bake in slow oven (250 to 300°) for 1 1/2 hours.
Blend butter into corn syrup; stir in peanut butter, salt and vanilla. Mix until creamy. Stir in confectioners sugar. Turn candy onto pastry board; knead with hands until blended and smooth. Add nuts gradually, pressing and kneading into dough. Press candy into greased 8-inch square pan. Chill for 1 hour; cut into squares. Yield: 2 pounds.
Mix well ground beef, egg, onion, sauces and oatmeal or bread crumbs. Roll into small balls. Brown lightly in small amount of oil. Mix and melt chili sauce and grape jelly. Add meat balls and simmer together for 45 minutes to 1 hour in a crock-pot. Serve hot.
Fry tortillas in hot fat until soft. Drain on paper towel and set aside. Dilute soup with milk or broth and add green chilies, onion and chicken (bite size pieces). Simmer together for a few minutes. Spoon some sauce over bottom of large casserole dish. Alternate layers of tortillas, cheese, onion, chili and chicken mixture. Bake at 350° to 375° for 20 minutes. Serves 6.
In a large mixing bowl, beat eggs until light and fluffy. Add remaining ingredients. Mix this by hand. Pour into ungreased 13 x 9-inch baking pan. Bake at 350° for 45 to 50 minutes. Cool cake. Spread on Cream Cheese Icing.
Mix pudding mix and pineapple. Add remaining ingredients. Chill 4 to 6 hours before serving.
Cream together margarine, sugar and cocoa until well blended. Add eggs and vanilla; beat well. Stir in flour until well mixed. Fold in nuts. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Spread Marshmallow Creme on top of cake, then ice.
Remove skin and bones from salmon; flake salmon with a fork. Saute onion in margarine until tender; remove from heat and stir in salmon and everything else but the oil. Form into 1 x 1 x 2 1/2-inch croquettes or small balls. Coat with additional flour and deep fry in hot oil (375°) until golden brown. Drain.
Cut each large tomato into 3 thick slices. Squeeze each gently to remove some of the seeds. Arrange the tomatoes, with cut sides up, on the rack of a broiler pan. In a small bowl, combine the sour cream with the salt, pepper, sugar, flour, green onion and green chilies; stir until well blended. Spoon mixture evenly over the tomatoes, then sprinkle the cheese evenly over the top. Just before serving, place tomatoes in a preheated broiler about 4 inches from heat; broil just until the cheese is bubbly and golden brown, about 4 minutes. The tomatoes will be just warm. Makes 8 or 9 servings.
Mix all the ingredients together to form a dough. Dust hands with flour and roll into desired shape. Place on greased cookie sheet; bake in an oven at 350° for 35 to 45 minutes or until crisp and brown.
Make Jell-O according to directions. When slightly thickened, add cottage cheese, pineapple, celery and nuts. Chill until stiff. Mix diced apples with other sectioned or sliced fruits, coconut and marshmallows, then add the fruit mixture to the gelatin mixture. Chill.
Mix all. Pour in 9 x 14-inch pan. Bake at 350° for 35 to 40 minutes.
Roll out bottom crust of pie pastry and fit into 9-inch pie plate. Break Ritz crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes, add lemon juice and rind. Cool. Pour cooled syrup over crackers, dot gently with margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape or do a lattice top crust. Bake in a hot oven at 425° for 25 to 30 minutes until crust is crisp and golden. Serve warm.
Mix sugar, cornstarch and salt. Add vinegar and beet liquid. Cook, stirring constantly, until thick and clear. Add beets and butter. Heat. Yields 4 servings.
Dissolve gelatins in 12 cups boiling water; cool. Add juices and sugar. Mix well, chill and serve. Different flavors of gelatin and juices may be substituted for variety and color. This punch may be frozen in gallon jars, allowing 6 to 8 hours to thaw before serving. If frozen, no ice is needed. Serves 75.
Spray 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle side with half of the graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle the remaining crumbs around outside edge. Chill until set, about 4 hours. When ready to serve, remove side of spring-form pan. Top cheesecake with pie filling. Makes 8 servings. (Calories 160; fat 7 grams; cholesterol 15 mg; diabetic exchange per serving: 1 whole milk and 1/2 fruit.)