HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package directions, adding broccoli to water last 2 minutes of cooking time; drain well. Add process cheese spread and milk to pasta mixture in saucepan. Cook over low heat, stirring, until process cheese melts. Stir in remaining ingredients. Makes 4 to 6 servings.
Mix the above ingredients except flour; sift in enough flour to make a stiff dough. Roll out and cut with a cookie cutter. Bake in a moderate oven until golden brown.
Dissolve jello in 2 cups boiling water. Add ice (to make 2 cups). Stir until melted. Let set 5 minutes. Add pudding and oranges and mix with mixer. Add cool whip and mix with mixer. Refrigerate. Tastes great and it's quick!
Mix all together in a sauce pan. Cook on medium high until it thickens, stirring often.
Soak beans overnight. Put drained beans and ham hock in large soup kettle. Add water and salt; bring to boil. Cook slowly for 45 minutes; add other ingredients. Cook 2 hours or until beans are tender and liquid thick. Serve over steamed rice. Makes 12 servings.
Brown beef and onion; drain off fat. Add the rest of the ingredients. Simmer 15 to 20 minutes.
Sift together flour and sugar and add beer. Mix well. Pour into buttered 9 x 5 x 3-inch loaf pan. Bake at 375° for 45 minutes. Melt 1/2 stick oleo. Pour over top and return to oven for 15 minutes.
Pour boiling water over rolled oats, molasses, shortening and salt. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, eggs and 3 cups flour to oat mixture. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place in greased bowl and cover. Let rise until double in size, about 1 hour. Punch down. Shape into rolls and place in shallow pan. Cover loosely. Rise until doubled in size, 30 to 40 minutes. Bake in a 350° oven for 20 to 25 minutes. Brush with melted butter. Makes 3 dozen rolls. Enjoy!
Cook squash and onion in enough water for simmering (about 1 1/2 cups) until tender. Drain, reserving 1 cup liquid. Return 1 cup liquid to squash. Mix all ingredients. Place in 2-quart buttered casserole dish. Bake at 350° for 30 minutes or until light golden brown. Yield: 6 to 8 servings.
Prepare potatoes, onions and celery. Place in saucepan, add water, salt and pepper. Cover and turn to high heat. Bring to rolling boil, switch to simmer and cook for 20 minutes. Then add milk and bring almost to a boil, again using high heat. While this is heating, measure flour into bowl and add egg. Stir with a fork until thoroughly mixed. Stir in egg, flour mixture and butter. Switch to simmer for at least 15 minutes.
Begin your platter with a bed of lettuce on a round platter. Add thick slices of tomatoes and thin slices of onion around edge of platter. Place pieces of avocado on tomatoes. Make spokes with raw cucumber sticks or celery sticks. Fill center of dish with radish roses and carrot curls.
Cream butter and sugar real good. Add eggs and flour alternately, adding flour first and last. Cut fruit and nuts fine and mix with a little flour. (This keeps all the fruit from going to the bottom of cake.) Add vanilla. Mix nuts and fruit with batter.
Rinse, drain and hull berries. Add sugar and mash. Stir in buttermilk. Pour into refrigerator trays; freeze 2 to 3 hours. Remove from trays; break into chunks. Beat with electric beater until smooth. Refreeze until firm.
Beat the first 7 ingredients together until blended. Stir in coconut and pineapple. Pour into pie crust. Bake for 5 minutes at 425°. Reduce oven temperature to 325°; bake for about 1 hour longer.
Dip chicken breasts in bread crumbs. Place the fillets on microwavable dish and cover with a domed, microwavable cover. Cook fillet on High for 4 minutes. Rotate dish 1/4 turn and continue cooking on High for 4 additional minutes. Add 1/8 cup of water to the frozen broccoli in microwavable dish and cover. Microwave broccoli for 3 minutes on High. Separate the broccoli and microwave for 3 additional minutes on High. Divide broccoli and place each portion with a chicken breast. Pour Hollandaise Sauce equally over both portions and serve.
Boil potatoes in skins just until tender. Chill in refrigerator. When chilled, grate potatoes. Mix sour cream, cream cheese, milk, margarine, 3/4 cup grated cheese, salt, pepper, onion and grated potatoes. Put in 9 x 12-inch baking dish. Sprinkle with 3/4 cup grated cheese. Bake at 350° for 40 to 50 minutes.
Saute onion and celery in butter. Add flour, then cheese (cut up cheese into chunks, so it will melt quickly). Then add mushrooms and soup. Cook broccoli according to directions on package. Drain. Add to mixture. Heat the dip well, then pour into chafing dish and keep hot. Serve with Fritos.
Mix melted butter with dry cake mix; set aside 1 1/2 cups. Press rest into 9 x 13-inch pan. Spread mixed Marshmallow Creme and peanut butter on top. Crumble rest of cake mix on top. Bake at 350° for 20 minutes. Let cool and cut.
Brown sausage, hamburger, onion and celery. Drain off fat. Add remaining ingredients. Cook in crock-pot on high for 4 to 5 hours.
In a small bowl, soak the gelatin in the cold water for about 5 minutes. In a separate bowl, beat the egg yolks. Add 1/4 cup of sugar and cream.
Mix the first 3 ingredients, then add the next 2. Mix and add the next 4 ingredients and stir in the last 4 ingredients. Drop by spoonfuls on cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 5 dozen.
Mix soup, mayo, milk and lemon juice. Heat and stir. Place in 9 x 13-inch pan, broccoli on bottom, some sauce, cut up chicken, remainder of sauce, grated cheese, bread crumbs on top. Bake at 350° for 45 minutes.
Melt butter. Add chips and melt. Add remaining ingredients. Mix. Pour into two unbaked pie shells. Bake at 350° for 45 minutes.
Mix all ingredients together. Stir well. Bake in greased muffin pans or a 9 x 13-inch pan at 350° until done.
Cut up vegetables; grind in food chopper, using coarse blade. Add salt. Cover; refrigerate overnight. Rinse in cold water. Drain well.
Heat oven to 450°. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Makes about 1 dozen biscuits.
Reserve 4 berries for garnish. Puree other berries and banana in blender. Add jam and milk. Blend. Freeze.
Cream butter, gradually adding sugar. Beat eggs in creamed mixture, one at a time. Combine flour, cocoa, soda and salt. Add alternately the dry ingredients and sour cream to creamed mixture, mixing well after each addition. Add boiling water and vanilla. Mix well. Bake in a greased and floured 10-inch tube pan at 325° for 1 hour and 20 minutes. Check after 70 minutes with toothpick, ovens may vary. Do not overbake. Cool for 15 minutes.
Mix lemonade and ice water. Add pineapple juice and Hawaiian Punch. Stir thoroughly. Add 7-Up. Scoop sherbet into punch bowl. Pour punch over sherbet very slowly. Punch will be very frothy. Serves 100 four ounce servings.
Mix eggs, oil and water. Blend in cake mix and peanut butter. Drop by teaspoonfuls on greased cookie sheet. Mash down with spoon. Bake at 350° for 15 or 20 minutes.
Cut shortening into flour, baking powder and salt. Add egg and water and mix. Shape into balls and freeze or roll out and use. Makes about 7 crusts. You may re-roll or re-shape; dough doesn't get tough!
Melt butter in a pan and saute the onions, potatoes and carrots for ten minutes on med low heat. Add stock and sugar and bring slowly to a boil. Simmer for 30 minutes. In a food processor, puree soup. Return to pan and add half and half. Season with salt and pepper and serve.
Mix all ingredients together and pour into a 9-inch unbaked pie shell and bake for 1 hour at 300°.
*Ground chicken or turkey may be used or 4 chicken breasts which have been boiled, deboned and cut up may be used.
Melt butter, chips and peanut butter in microwave for about 2 minutes. Stir in vanilla until smooth. Pour mixture over cereal. Put powdered sugar in a bag. Shake Chex and sugar until well coated. Spread onto wax paper to dry.
Cook cabbage 25 to 30 minutes. Peel leaves. Combine hamburger, rice, onion soup mix, onion, egg and 1/2 can tomato soup. Roll meat mixture up in cabbage leaves. Secure with toothpicks. Place cabbage rolls in a large pan and cover with remainder of tomato sauce and soup. Bake 1 hour at 375°.
Cook macaroni according to directions on box. Drain and put into crock-pot. Add other ingredients in this order: oil, milk, butter, eggs and pepper. Top with the grated cheese and cook for 4 hours on low. Turn off after 4 hours.
Cook pasta according to directions. Drain; rinse with cold water. Chop onion, cucumbers and tomatoes. Combine ingredients for dressing. Pour over pasta, onion and cucumbers. Add tomatoes last. Refrigerate for several hours, overnight, if possible. Will serve at least 12.
Brown ground beef with onions. Drain off grease. In mixing bowl, combine cabbage, carrots, salt and pepper. Add ground beef mixture to this and toss to mix well. Pour uncooked rice into a 3-quart casserole. Pour cabbage and ground beef mixture over rice. Pour beef broth and water over mixture. Cover casserole and bake 1 hour at 350°.
Combine vinegar, water, sugar and salt. Bring to a boil and set aside to cool. Wash, peel and slice cucumbers rather thick. Place onion and garlic in jars. Add cucumbers, filling jar to top. Fill jar with vinegar mixture; seal. Refrigerate for 3 days before serving. (Liquid makes about 3 quarts.)
Wash and trim sprouts. Thoroughly wash four 1-pint canning jars and lids. In each jar, place 1 garlic clove, 1 teaspoon dill seed, 1 teaspoon peppercorns and then fill with Brussels sprouts.
Microwave chocolate squares and 2 tablespoons of milk until almost melted, stirring 1/2 way through. Stir until completely melted. Beat in cream cheese, milk and sugar until well mixed. Refrigerate 10 minutes. Stir in whipped topping until smooth. Put mix in pie crust. Freeze until firm (3 to 4 hours). Garnish with chocolate curls or shavings.
You will need wooden skewers. Choose five of the fruits (grapes are a must) and cut into bite-sized pieces. Put a piece of each fruit on a wooden skewer, alternating with grapes. A strawberry on top always adds color. Refrigerate until serving time.
Preheat oven to 375°. Butter 9-inch square pan. Mix all ingredients together, combining them well. Spread mixture in pan and bake 35 to 40 minutes or until dry on top and almost firm to touch. Cool for 10 to 15 minutes. Cut into 2-inch squares.
Fry bacon until crisp; drain and set aside. Brown onion in the bacon drippings. Add bread, cheese and potato. Crumble bacon and add to mixture. Beat eggs; pour into mixture. Season to taste and cook until set, stirring occasionally.
Heat oven to 350°. Grease 13 x 9-inch pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in margarine. Reserve 1 cup and press remaining onto bottom of pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with chocolate pieces.
Wash, peel, core and slice apples. Sprinkle lightly with hot water and a few drops lemon juice. Also a few tablespoons of sugar, salt and cinnamon. Arrange apple mixture in bottom of large greased baking pan. In mixing bowl, add melted butter; keep adding remaining sugar and flour to form crumbly mixture, working with a fork. Sprinkle butter-flour mixture evenly over sliced apples. A few chopped walnuts, pecans or wheat germ give an added crunch to topping. Bake in preheated 375° oven for 35 minutes or until apples are tender and crumb topping is golden brown. Serve warm with whipped cream or softened vanilla ice cream.
Cook shrimp according to package directions. Thaw crab meat. Cook rice according to package directions using seasoning in package. Mix all ingredients except bread crumbs. Pour into a 1 1/2-quart greased casserole. Top with buttered bread crumbs. Bake, uncovered, in a 350° oven for 20 to 30 minutes. Serves 6.
Let cranberries stand overnight in 1/2 cup sugar. Combine dry ingredients. Add liquid ingredients all at once. Stir until moistened. Add cranberries and stir. Fill greased muffin pans 2/3 full. Bake for 20 minutes at 400°. Yields 18.
Assemble 3 lasagna strips into a buttered 9x12 inch baking dish. Mix cheese into hot mashed potatoes. Add 1/2 potato-cheese mixture. Layer 3 more lasagna noodles and repeat with potato and cheese mixture. Saute oleo and onions until golden. Pour over casserole. Bake 20 minutes a 350 degrees uncovered.
Arrange apples in 8 deep pie pans that have been lined with pastry. Mix the following and sprinkle over the apples: sugar, flour, nutmeg and butter. Cover with pastry. Brush top with milk. Bake approximately 15 minutes at 425°, then 30 minutes at 350° or until apples are done. Yield: 8 (8-inch) pies.
Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted margarine and toss to coat well. Store in an airtight container. Makes an excellent anytime snack.
Brown beef and onions in a large skillet. Drain fat. Stir in remaining ingredients. Cover and simmer 20 to 30 minutes or until slightly thickened. Makes about 4 1/2 cups.
Place rice in bottom of flat baking pan. Lay washed chicken breasts on top of rice; sprinkle lemon pepper and salt on chicken and rice mixture. Place onion slices on top of mixture and pour the water over rice. Bake uncovered at 275° for 3 hours.
Cook noodles according to package directions. Drain well and return to the pan. Add remaining ingredients, tossing lightly to coat the noodles. Good with veal and poultry. Serves 4.
Trim pork chops. In a microsafe dish, combine the oil and garlic. Spread evenly in dish. Microwave at High power for 1 minute. Combine sherry, soy sauce, brown sugar and pepper in bowl. Add pork chops to dish, turning to coat. Pour sauce over chops. Cover with wax paper. Microwave at High power for 4 minutes, turning chops and dish once after 2 minutes. Keep covered. Microwave at Medium power for 12 to 15 minutes, until no pink remains. Remove chops to serving dish. Dissolve cornstarch in water. Stir into pan juices. Microwave at High power for 1 to 2 minutes, until thick. Pour sauce over chops and serve.
Combine first three ingredients and heat until sugar is dissolved. Do not boil. Remove and add the remaining ingredients. Mix thoroughly. Bottle to store.
Beat cream cheese and sour cream in bowl until blended. Stir in Monterey Jack cheese, olives, onion, salt and garlic powder. Cover and refrigerate 2 hours. Place beans in food processor or blender; process until smooth. Spread each tortilla with a thin layer of beans. Spread thin layer of cream cheese mixture over beans. Roll up tortillas lightly. Wrap in plastic wrap. Refrigerate until chilled. Cut 3/4-inch slices and serve with salsa.
Cream together cream cheese, sugar and butter; add eggs, one at a time. Mix well. Add flour last and one package of Dream Whip. Bake at 325° for 1 hour.
Melt butter in 13 x 9-inch pan. Blend salt, pepper, crumbs and Parmesan cheese. Dip meat in eggs and then in crumbs twice. Place meat in buttered pan. Cook 20 minutes in 400° oven; turn and bake 20 minutes on the other side.
Mix first 5 ingredients, then add strawberries. Bake in greased and floured pan per directions on box.
Spray a 1-quart casserole dish with nonstick coating. Mix all ingredients in a mixing bowl except potatoes. Gently stir in potatoes. Spoon onto prepared baking dish. Heat oven to 350°. Bake casserole 45 minutes or until slightly puffed and top is lightly browned.
In skillet or slow cooking pot with browning unit, cook meat until crumbly. Drain. In large bowl, mix cornmeal, milk and egg. Add meat, dry chili seasoning mix, seasoned salt, tomatoes, corn and olives. Put in slow cooker or crock-pot and cook on high for 3 to 4 hours. Sprinkle with cheese. Cover and cook for another 5 minutes. Makes 6 to 8 servings.
In a large saucepan or Dutch oven, cook ground beef or ground pork and onion until meat is browned or onion is tender. Drain off fat. Stir in beef broth, water, peas, potatoes, mushrooms, carrots, sage, basil, salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally. Serves 6.
Melt margarine and cream with sugars. Add eggs and vanilla, which have been beaten together. Then beat in the dry ingredients with the mixture. Add rest of the ingredients by hand. Bake 12 to 15 minutes at 350°. Use an ice cream scoop or tablespoon to drop dough onto the cookie sheet.
Beat Egg Beaters and add remaining ingredients. Pour into a large cast-iron skillet already sprayed with cooking spray. Bake 50 to 60 minutes at 350°.
Cream butter and sugar together. Add egg, molasses, ginger and cinnamon. Sift the flour, baking soda and salt. Add sifted dry ingredients to the creamed mixture alternately with the cold water. Drop by spoonful (large) onto greased baking sheet and bake 8 to 10 minutes in moderate hot 375° oven.
Melt butter in a casserole dish. Pour in peaches and sprinkle cinnamon on peaches. Mix all other ingredients and pour on top of peaches. Bake for 1 hour at 350 degrees.
Cook bacon, hamburger and onions in frypan. Add vinegar, brown sugar and mustard. Simmer for 15 minutes. Stir in the beans. Put meat mixture in bean pot or 1 1/2-quart casserole. Bake 1 hour at 350° or slow cooker on low for 4 hours.
Mix sugar, margarine, milk and egg. Cook until it comes to boil. Remove from heat. Add coconut, nuts and graham cracker crumbs. Line 9 x 13-inch pan with whole graham crackers. On top of graham crackers, spread filling on graham crackers. Put another layer of graham crackers on top of filling.
Saute vegetables in butter. Add other ingredients, except shrimp and lemon; simmer 2 hours. Add shrimp during the last 30 minutes and put in whole lemon the last 10 minutes. Serve with rice and lemon juice. Serves 6.
Place chicken in large Ziploc bag(s) with lemon juice. Marinate overnight, turning bags occasionally. Next day, pat dry chicken with paper towels. Dredge in seasoned flour. Fry in oil until golden. Drain on paper towel.
Put sugar and milk in sauce pan and stir until not grainy. Then boil until it forms a soft ball when dropped into ice water. Let cool 15 to 20 minutes. Then add vanilla and peanut butter. Beat well. Spread into 9 x 9 inch pan.
Place potatoes in large bowl. Add cold water. Let stand 30 minutes. Dry potatoes. Spray pan with nonstick spray. Place potatoes in pan. Spray potatoes with nonstick spray. Sprinkle with pepper and salt. Bake for 20 minutes at 425°. Using spatula, turn potatoes. Sprinkle with garlic. Bake until golden potatoes.
Partially crush one cup Caesar Croutons. Add one Tbsp. each chopped chives and parmesan cheese and two Tbsp. melted butter. Cut three medium tomatoes in half (cross-wise). Season with salt and pepper. Top with croutons mixture. Broil until brown. Serve with roast.
Combine first 5 ingredients and set aside. Combine Bisquick and onions. Combine 2 beaten eggs and milk, then add to Bisquick mixture. Stir only until the mixture is moistened.
Heat milk and water in saucepan. Add rice; stir. Add sugar, salt and butter and stir, then let simmer for 50 minutes. Beat 2 eggs in separate bowl and slowly add hot mixture. Beat constantly. Add vanilla and stir gently. Ladle into dessert dishes and sprinkle with cinnamon. Refrigerate. Serves 8.
Mix all the ingredients except steak in a 10 x 13-inch dish. Score steak on both sides. Marinate for several hours. Grill.
Dip chicken in eggs. Roll in bread crumbs. Brown in olive oil and garlic (both sides). Grease casserole. On bottom, layer spaghetti sauce, chicken, Mozzarella cheese, garlic, oregano and Parmesan. Layer more spaghetti sauce and top with more Parmesan.
Mix first six ingredients together until fluffy. Separately mix the flour, soda, baking powder and salt. Then add these to the first six ingredients. Mix well. Roll into 1 inch balls and roll each ball in sugar. Place about 2 inches apart on ungreased cookie sheets. Bake in preheated 350° oven for 10 - 11 minutes, remove quickly from oven. Place one chocolate candy kiss into the center of each cookie pointed side down. Bake for exactly one minute longer. Remove from oven and immediately spread chocolate over each cookie. You may want to leave the cookie as is or you may place a butterscotch chip in each one. Freezes well. Makes 6 - 7 dozen cookies.
Cream the butter. Add sugar gradually, then rum flavoring very slowly. Add well beaten egg yolks and milk or cream. Cook over hot water until it thickens as a custard. Pour onto beaten egg whites. It is delicious on bread pudding.
Mix all ingredients together. Put into a casserole dish. Put casserole dish in a pan of water and bake 1 1/2 hours at 325°.
Brown meat with onion and garlic. Drain off any excess grease. Combine with remaining ingredients (except Mozzarella) and place in 3-quart casserole dish. Top with Mozzarella and bake 40 minutes at 350°.
Peel and cube potatoes. Add garlic and cook until done, but still firm. Drain. Add chopped onion. Cool to warm. Add mayonnaise, sour cream, vinegar, salt and pepper to taste and mix well.
Preheat oven to 350°. Put first 6 ingredients in blender and mix well. Pour into pie shells and bake for 35 to 40 minutes. Remove from oven while center is still shaky.
Preheat oven to 475°. Scrub potatoes, cut into long strips about 1/2-inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad. Toss with optional spices. Spread potatoes in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crispier, browner potato is desired, run under broiler for a minute or two. Sprinkle with salt. Yield: 6 servings, 80 calories per serving. This is a low cholesterol, reduced fat recipe.
Soften cream cheese with milk. Drain pineapple and mix with cheese. Add remaining ingredients and mix well. Serve on rounds of nut bread or Ritz crackers. Makes 12 servings.
Mix all ingredients and put in a jar to store. To make hot chocolate, mix 4 tablespoons with 1 cup of boiling water.
Bake 20 minutes longer at 350°. Sprinkle with powdered sugar. Cut in squares.
Mix sugar, oil, vinegar, water, and flavor packets. Set aside. Crush dry noodles. Mix noodles with almonds, sunflower seeds, onions, and slaw. Drizzle with dressing and toss.
Cut pita bread into 8 pie-shaped pieces (like pizza). Split sections open and pull apart. Drizzle olive oil on "rough" side of bread. Sprinkle with seasonings as desired. Bake on ungreased baking sheet at 350° for approximately 10 to 12 minutes until golden brown.
Combine sugar, butter, syrup and vanilla. Bring to boil over medium heat. Remove and stir for 10 minutes. (Turns to light caramel color.) Mix together.
In large bowl mix cereal, sugar, flour, soda, salt and cinnamon. Add eggs, oil and buttermilk. Mix well. Store in jars in refrigerator. Grease tins and fill 2/3 full. Bake at 400° for 12 to 15 minutes.
Cut 3 slices of Italian bread. Place 3 ounces of ham and 1 slice of Swiss cheese on first piece. Top with another slice of bread, 3 ounces turkey and 1 slice American cheese. Top with remaining slice of bread. Dip sandwich into egg wash and grill like French toast. Microwave or bake until hot through.
Wrap each roll or biscuit around a sausage link. Follow baking instructions on can to brown. Makes 10 servings.
Preheat the oven to 350°. Butter a 1/2-quart baking dish. Spread the apples in it and sprinkle 1/3 cup water on top. Combine the flour, sugar, cinnamon and salt in a bowl and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the apples. Bake for about 30 minutes or until the crust is browned. Serve with heavy cream or whipped cream.
Heat milk chocolate chips, oleo and syrup. Add vanilla and powdered sugar and mix. Add Rice Krispies. Spread in a 9 x 13-inch pan. Set in refrigerator. Cut into small squares to serve. (May melt chocolate chips in microwave or double boiler.)