HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bone cooked chicken. In large pan, melt butter. In bowl, mix cut up chicken with chipped up boiled eggs. Place this mixture in pan. Pour mixture of mushroom soup and broth over it. In bowl, mix milk, flour and shortening. Pour over mixture in pan. Cook in 350° oven until brown.
Mix beans, cheese, 4 tablespoons of onions and seasonings in saucepan and heat on low, stirring occasionally until cheese melts. Pour into a 9 x 13 glass dish. Bake at 350° for 20 to 30 minutes. Top with sour cream, tomatoes and remaining onions. Serve with tortilla chips.
Melt cheese in microwave on High 3 to 4 minutes. Add salsa and chilies. Mix well. Serve warm with tortilla chips.
In a 2-quart casserole, microwave (covered) bacon on High for 4 to 5 minutes. Remove approximately 1/2 the fat. Add ham, tomatoes, spaghetti, onion, green pepper, salt and pepper. Stir well. Cover. Microwave on High for 18 to 20 minutes or until spaghetti is tender. Stir after 8 minutes and once more before cooking is finished. Finally sprinkle with shredded cheese and microwave on High, uncovered, 1 to 2 minutes until cheese melts. Makes 6 servings. Great for leftover Christmas or Easter ham!
Drain juice from shrimp, save. Mix all ingredients in electric mixer, add a bit of juice if needed. Serve with favorite cracker.
Cream butter and sugar. Blend in vanilla, flour and nuts. Makes very stiff dough. Use a drop of milk, if needed. Chill. Shape in small balls. Bake on ungreased cookie sheet at 350° for approximately 20 minutes. When cool, sprinkle with powdered sugar.
Sift flour, baking powder, salt and pepper. Combine beaten eggs, clams and milk mixture (milk and clam juice). Add to flour mixture to make thick batter. Deep fry at 360° until golden brown. Serves a gang.
Sift the dry ingredients together; except the rolled oats. Dissolve the soda in sour cream. Combine all ingredients. Stir well and drop by teaspoons onto cookie sheet. Bake at 375° for 12 to 15 minutes.
Spray casserole dish with Pam; place sliced potatoes and onion in layers. Place pork chops on top; cover and bake at 350-375° for 30 minutes; turn pork chops over and continue baking for 30 minutes (til chops are done); uncover the last 15 minutes.
In large mixing bowl, place nuts, chocolate chips, chocolate bar (broken in small pieces), marshmallow cream and vanilla. In a saucepan, place sugar and Pet milk. Bring to a boil. Boil for 7 minutes, stirring constantly. Pour hot mixture over contents in bowl. Stir until melted. Then pour into buttered pan. When set, cut into squares. Makes about 5 pounds.
In large mixing bowl, combine flour and sugar. Add potatoes, eggs, syrup, spices, salt, butter and milk. Mix well. Pour into pie shell. Bake at 350° for 55 to 60 minutes.
Combine pieces of fruit in a bowl and sprinkle with lemon juice to prevent darkening. Sparsely sprinkle the sugar over the fruit and stir. Chill. When ready to serve, divide fruit in 4 sherbet glasses. Pour chilled pink champagne over fruit.
Combine cake mix, 2 eggs, butter, and nuts. Press into greased 9 x 13 pan. Next mix cream cheese, sugar, 2 eggs, and vanilla. Spread on top of chocolate layer. Bake 35 minutes at 350 degrees. Cake will look soft when taken out of oven. Cool completely. Spread cool whip, coconut, and nuts over cake and finish with Hershey bar shaved on top. Best if sets for 24 hours.
Wash, then pat dry flounder. Melt butter over flounder. Mix together diced tomato, celery, onion, green pepper and mushrooms. Place fish on double layered aluminum foil and pour vegetables over fish. Add spices and cover with aluminum foil. Bake at 375° for 20 minutes or grill on a barbecue until fish is done.
Boil chicken until done. Add other ingredients. Cook on medium-high heat until potatoes are soft. Good served over rice.
Combine eggs, celery, carrots, mayonnaise, chives and seasoned salt; mix until blended. Cut tomatoes in 6 sections almost to stem end; fill each with approximately 1/3 cup egg salad. Garnish with carrots and chives, if desired. Makes 6 servings. May use salad as a spread for a sandwich.
Brown meat; drain. Add onion and pepper. Cook until tender. Stir in remaining ingredients. Simmer 15 minutes. Serve warm with corn chips, if desired.
Cream butter and sugar. Add eggs. Mix in flour, baking soda and salt. Add in remaining ingredients. Drop big tablespoons of batter onto cookie sheet (I use a No. 40 ice cream scoop). Bake 8 to 10 minutes in a 350° oven. Cool. Makes about 2 dozen cookies.
Cut tops off peppers; remove seeds and membranes. Arrange in a deep round casserole dish. Mix together raw beef, cooked rice, onions, salt and pepper. Before you stuff the peppers, mix soup with 1/2 cup water. Add 1/2 cup of soup mixture with combined items. Mix together well and stuff peppers; cover with plastic wrap. Cook on High for 28 to 30 minutes, turning 1/4 turn every 7 minutes. Grate cheese; sprinkle over tops when cooked. Let stand long enough to melt cheese.
Mix peanut butter and powdered sugar until crumbly. Reserve 1/4 cup to sprinkle on top. Sprinkle remaining peanut butter mixture into baked pie shell.
Pour cranberry juice in a large bowl. Add apple cider. Stir in orange juice. Mix well; serve heated or cold.
Cream butter and sugar. Add egg yolks after it is well creamed. Add extract, then flour gradually to creamed mixture. If not soft enough to come out of cookie press, add a little milk. Bake in 325° oven for 20 or 25 minutes.
Layer vegetables as listed. Mix together mayonnaise and sugar. Spread over top layer. Top with shredded Cheddar cheese and bacon bits. Salad should be prepared several hours before serving. Place, covered, in refrigerator.
Combine the first 3 ingredients and let stand for 1 hour. Drain, rinse well with cold water and drain well. To this mixture, add the next 5 ingredients. Heat to boiling, then reduce heat and simmer for 30 minutes, stirring frequently. Pack in jars and seal. A very good sweet relish to use on hot dogs or sandwiches.
Mix first 5 ingredients and saut lightly. Mix beans and cheese and pour into an 8 x 10 buttered casserole. Pour hot sour cream mixture over beans. Top with the Pepperidge Farm stuffing crumbs that have been rolled in 6 tablespoons butter.
Beat eggs. Add sugar and butter and mix. Mix in remaining ingredients. Pour into pie shell. Bake at 325° for 40 minutes.
In skillet combine the first 6 ingredients over medium heat. In large kettle combine the rest of the ingredients and boil. Reduce heat to a simmer and add skillet mixture. Then add 1 large can tomato sauce. Simmer about 10 minutes. Remove from heat and serve.
Brown pork, add onions and brown. Add remaining ingredients, cook 10 minutes on top of stove, stirring occasionally. Then place in a casserole and bake 1 hour in a 350 degree oven. Serves: 6.
Bring water and salt to a boil and stir in cornmeal. Stir in and cool to lukewarm the molasses and shortening. Mix dough then knead. Let rise until double in bulk. Punch down. Turn into greased loaf pans. Bake at 375° for 45 minutes or until dark brown. Makes two loaves, the recipe doubles well.
Mix together and let set for 2 hours the cabbage, sweet pepper, carrot and salt. Mix together and cook the sugar, vinegar, water and celery seed and mustard seed; pour over cabbage mixture while hot.
In a large skillet, saute chicken, mushrooms and onion in oil until chicken is lightly browned on all sides. Stir in flour, broth and curry powder. Add apple and parsley, then pour in milk and water. Simmer, stirring constantly, for 3 minutes, or until apple pieces are tender. Serve over rice.
Saute garlic, onion and ground beef. Add celery and carrots; simmer. Add next 6 ingredients and water. Simmer 30 minutes. Add frozen veggies. Simmer until tender. Cook orzo according to package directions. Add to soup. Add parsley. Serve with Romano.
Cover potatoes with lightly salted water and add lemon juice. Bring rapidly to a boil; turn heat down to just a rolling boil. Cook potatoes until tender when pierced with the point of a knife, about 12 minutes or more. Drain and cool.
Mix and chill overnight (or couple of hours). Form into balls and roll in sugar. Bake for 10 minutes at 375°. Do not overbake or do not press down.
Mix all ingredients together in order listed; pour into 9 x 13-inch pan and bake at 400° for 30 to 40 minutes or until golden brown.
Combine oatmeal, sugar, flour and salt; mix well. Stir in melted butter, then add egg and vanilla. Line cookie sheet with parchment paper. Drop batter by teaspoon, 2 inches apart. Flatten cookies with fork dipped in water. Bake at 350° until lightly browned, approximately 5 minutes. Cool on parchment paper. Makes 35 cookies.
Bake chicken and remove from bone. Place chicken pieces in large baking dish. Mix together soups, onion, pepper, Ro-Tel, green chilies and seasonings. Place a layer of frozen flour tortillas over chicken pieces, then add a layer of grated Cheddar cheese. Next, add the sauce mixture. Finally, top with another layer of grated Cheddar cheese. Bake at 350° for 45 minutes.
Mix graham cracker crumbs, dates, marshmallows and pecans together. Add Eagle Brand milk to mix. Sprinkle small part of reserved graham cracker crumbs on foil. Roll mixture in crumbs and chill for 2 hours, then cut into slices. Makes 4 rolls.
Cream together cottage cheese, mayonnaise and cream cheese. Mix all ingredients together except Parmesan cheese. Sprinkle Parmesan cheese on top. Cook at 350° for 20 to 30 minutes in 9 x 9 square pan or large round chafing dish. Serve hot with assorted crackers or bagel chips.
Preheat oven to 375°. Pour apples in an 8-inch square pan. Combine the remaining ingredients; mix until crumbly. Sprinkle on top of apples. Bake for 30 to 40 minutes until apples are tender.
Cook hamburger and onion; drain well. Beat together eggs, mayonnaise and milk. Add 1 cup cheese and seasoning; beat well. Add hamburger mix. Pour into shell; sprinkle with remaining cheese. Bake at 350° for 35 to 40 minutes.
Preheat oven to 325°. Shape your own pizza dough into 12-inch circle. Thinly spread a simple tomato sauce evenly on top. In a medium size bowl, mix together the Ricotta cheese, Parmesan cheese, Mozzarella cheese and milk. Apply this evenly over sauce; it will be lumpy. Sprinkle over and around Ricotta mixture the following: tomatoes, basil, garlic, salt and pepper. Cook for approximately 25 minutes on rack in center of oven.
Beat peanut butter and margarine at medium speed with electric mixer until blended. Gradually add powdered sugar, beating until blended. Shape into 1-inch balls and chill 10 minutes or until firm. Microwave chocolate and shortening at high setting for 1 1/2 minutes or until melted. Dip each peanut butter ball in melted chocolate mixture until partially coated. Place on wax paper to harden. Yield: 7 dozen.
Preheat oven to 350°. In a bowl, mix Veg-All, soup, garlic salt, black pepper, lemon juice, beaten egg and mayonnaise. Pour into casserole dish. Sprinkle crushed crackers, then cheese on top. Cook about 1/2 hour.
Dissolve Jell-O in boiling water. Add sherbet, one tablespoon at a time, so it melts as it is added. Add the pineapple and juice. Chill until slightly set. Fold in the cottage cheese and pour mixture into a mold. Let set.
Rinse chicken. Pat dry with paper towels. In skillet, cook chicken in oil for 10 to 15 minutes until light brown. Drain off fat. Pour salsa over chicken in skillet. Reduce heat, cover and simmer 35 to 40 minutes until tender when pierced with a fork. Transfer chicken and salsa to a platter. Sprinkle with cheese. Serve with the tortilla chips. Makes 4 servings.
Preheat oven to 350 degrees. Combine the eggs, sweet potatoes, sugar, brown sugar, corn syrup, vanilla, nutmeg and salt. Mix well. Stir in pecans. Pour into pie crust and bake for about 40 minutes or until set.
Mix all together and drop on cookie sheet. Bake at 350° to 370° for 10 to 15 minutes. (Can freeze.) These cookies stay nice and moist.
Drain vegetables and mix. Add remaining ingredients, except cheese, and mix well. Place in a 2-quart casserole and sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Cook until tender the first 6 ingredients for 20 to 30 minutes. Mix half and half and flour into paste; add Cheez Whiz. Simmer (do not boil). Add to vegetables.
Crust: Combine ground nuts, cracker crumbs, margarine and 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up side of 9-inch greased pan. Set aside.
Preheat oven to 350°. Flatten crescent rolls in the bottom of a 9 x 13-inch pan. Combine hamburger, sauce, seasoning and beans; spread over rolls. Sprinkle with cheese. Bake 30 minutes. Makes 8 servings.
Arrange pecans in bottom of pie shell. In mixing bowl beat eggs, add butter, Karo and vanilla; mix until well blended. Combine sugar and flour and blend with egg mixture. Pour over nuts. Let stand until nuts rise to surface. Bake 350° 40-45 minutes.
In a blender, combine and liquify the mango, raspberries, mint, ice, water and sugar. Pour into 2 or 3 wine glasses. Layer the whipped cream on top. Top with raspberries and a mint leaf.
Mix flour, salt and baking powder. Cut in shortening. Mix egg, vinegar and water to make 1 cup of liquid. Mix this well with first mixture. Keeps well in refrigerator.
Fry hamburger meat until brown; brown sliced onion in oleo or butter. Pour hamburger, onion, carrots, potatoes, tomatoes and green beans into a large pot. (Carrots and potatoes may be cut into very large pieces if desired.) Add salt and pepper to taste. Add the water. Simmer for approximately an hour or more. Serves approximately 5 to 6 people.
Melt butter; saute onion and green pepper. Add flour, salt, mustard and red pepper. Stir in milk. Cook until boiling and thickened. Add cheese and stir until melted. Drain mushrooms and hominy and stir until well mixed. Pour into casserole dish. Top with crumbs. Bake at 375° for 30 minutes.
Cream butter and sugar. Add sour milk, soda, eggs, bananas, vanilla, flour and salt. Put in 17 x 11-inch jellyroll pan. Bake at 350° until browned well. Frost when cool and cut in bars.
In a 10-inch skillet, saute beef and onion. Add salt, pepper, bell pepper, seasoning mix, tomatoes, tomato sauce, beans, marjoram and bay leaf. Let simmer for 30 minutes. Remove bay leaf and pour into a 2-quart casserole. Preheat oven to 350°. Sprinkle cheese over top. Top with corn chips. Bake for 20 minutes.
Mix ingredients together, except shells. Stuff shells with mixture. Place in casserole dish. Sprinkle with 1/2 cup grated cheese and 1/2 cup stewed tomatoes. Bake at 400° for 20 minutes.
Cook oleo, sugar and dates until thick (about 10 minute). Cool. Add Rice Krispies and nuts and roll into balls. Roll in powdered sugar.
Melt butter over low heat in 2-quart saucepan. Remove from heat. Add sugar. Stir until well blended. Return to cook on low heat. Continue to stir until mixture reaches full rolling boil. Add water and syrup; mix well. Cook over low heat, stirring constantly. Heat to 390° or soft crack stage. Remove from heat, stir in 3/4 cup nuts immediately. Pour into lightly greased (buttered) 13 x 9 x 2-inch pan. Spread with spatula. Let cool. Remove from pan. Place on wax paper. Melt and spread chocolate on top. Let stand until chocolate is set. Break into pieces.
Fry hamburger and drain well. Put all ingredients in pan except pasta. Cover and cook 20 to 25 minutes. Add pasta and cook 15 minutes more. Serve with salad and crusty bread.
Pour Grape-Nuts into scalded milk and allow to stand in warm place for 10 minutes. Beat eggs and sugar together; stir into cooled Grape-Nuts. Add salt and vanilla. Pour into casserole dish. Bake at 325° for 30 minutes. Stir several times while baking.
Fry the shredded bacon until crisp. Cook onions with bacon until brown (do not drain grease). Add cooked macaroni, tomatoes, water and seasonings. Cover and cook slowly for 1 hour.
Mix sugar, egg, oil and vanilla. Sift flour, salt and soda and add to mixture. Add apples and pecans. Bake in 9 x 13-inch greased and floured pan at 350° until toothpick placed in center comes out clean. Serve warm.
In a bowl, combine all ingredients, except bread. Serve on bread or in a pita bread. Yield: 4 to 6 servings.
Bring butter or shortening, sugar, molasses and vinegar to a boil. Cool, add egg. Sift dry ingredients together; add to first mixture; mix well. Chill. On lightly floured surface, roll out to about 1/8 inch thickness for thin cookies or 1/4 inch for plump cookies. Cut in disired shapes. Place on greased cookie sheet. Bake at 375 F for 6-12 minutes. Cool 5 minutes and remove from sheet.
Mix all but Roquefort in bowl with mixer. Add Roquefort, but blend just enough to mix in (unless you want it smoother).
Wash mushrooms; remove stems. Chop stems finely. In large skillet, melt butter; add onions, celery and mushroom stems. Simmer until celery is tender. Stir in Worcestershire sauce. Fill mushroom caps with onion mixture. Arrange caps, stuffed side up, in the same skillet. Simmer for 5 minutes, covered. Serve with steaks, chops or chicken, etc. Makes 4 servings.
Dissolve Jell-O in 2/3 cup water. In mixer bowl, put cake mix, dissolved Jell-O, 2 eggs at a time (beat), then other 2 eggs and 2/3 cup oil. When mixed, bake in preheated oven. I use temperature on box. Use greased and floured tube pan.
Steep water and tea bags for 5 minutes. Add remaining ingredients. Add enough cold water to make 1 gallon. Stir well. Serve over ice with mint or small slice of orange.
Flour and brown to make a sauce to roast beef in: Add all ingredients except carrots, potatoes and cornstarch. Bake at 350° for 4 hours. The last hour add carrots and potatoes. Bake until done. Thicken with cornstarch and water to your taste.
Cream shortening and sugar. Add eggs, then dry ingredients. Mix well. Refrigerate. Form into small balls; roll into Sugar Mixture.
Put oil in bottom of pan with onion, hamburg, salt and pepper. After hamburg is cooked, add remainder of ingredients and boil for 3 hours with cover halfway on.
Drain fruit. Save pineapple juice. Pour pineapple juice over sliced bananas and let sit for 1 hour. (This keeps bananas from turning brown.) Add fruit and sprinkle pudding mix over fruit. Mix slightly. Cover and keep refrigerated.
Mix soup, milk, Worcestershire sauce, pepper, beans and 2/3 c. of the French-fried onions in a 1 1/2-quart casserole. Bake at 350° for 25 minutes or until hot; stir. Sprinkle with remaining onions; bake 5 minutes more. Serves 6.
Combine broccoli, cheese, onion and bacon together in a large salad bowl. Pour dressing over salad. Mix well. Refrigerate before serving.
Melt oleo in pie pan you cook in. Mix all other ingredients and pour over oleo. Bake at 300° for 30 to 45 minutes.
Whipping cream, butter and eggs should be at room temperature. Add butter and sugar, adding sugar a little at a time. Beat in eggs, one at a time. Alternate flour and whipping cream. Add vanilla. Bake in greased and floured Bundt cake pan at 300° for 1 3/4 hours or until tests done.
Mix flour, butter and nuts. Put in a 9 x 13-inch greased pan. Bake 15 minutes at 350° and let cool. Beat cream cheese. Add powdered sugar and 1/2 of carton Cool Whip. Spread on crust. Mix pudding with 2 1/2 cups of cold milk. Beat 2 minutes and spread on cream cheese mixture. When set, spread remaining Cool Whip on top. Chopped nuts may also be added.
Cook broccoli, butter and onion until tender-crisp. Add soup and mix well. Add rice and chicken and mix well. Top with cheese. Cover and bake at 350° until cheese melts. Serves 4.
Pour boiling water over 1 cup All-Bran and let stand. Mix together the sugar, shortening, eggs and buttermilk. Add the flour, baking soda, salt and the rest of the All-Bran to the All-Bran mixture. Combine both mixtures and put in the refrigerator. Stir and put in muffin pans. Bake for 25 minutes at 350°.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. Stir together in a medium bowl until well mixed, dry cake mix, melted butter or margarine and 3/4 cups chopped nuts. Press in pan. Top with topping.
Combine all ingredients in large bowl. Spoon into muffin pan and bake at 450° until done (approximately 10 to 15 minutes). Place remaining batter in refrigerator to use as needed. Too easy to believe rolls!
Mix all ingredients, except cornflakes, butter and almonds in a greased casserole. Top with those and bake at 350° for 25 to 30 minutes.
Spread margarine on bread. Add corned beef. Top with Parmesan and honey to taste. Microwave about 1 minute.
Mix ingredients in a 5-quart container. Freeze. Take out of freezer 5 hours before using. Add 2 quarts of 7-Up before serving. Makes 40 (5 ounce) servings.
Mix sugar and white syrup in a 3-quart saucepan. Measure peanut butter and corn flakes separately and set aside. Cook sugar and syrup on medium heat just until it comes to a good boil. Remove from heat and stir in peanut butter until smooth. Add corn flakes and mix well until they are coated good. Drop by teaspoon onto waxed paper. Let set until firm.
Cook minced onion in oil until yellowed. Add meat; cook until browned. Add parsley, carrot and seasonings; cook 5 minutes. Cut bread into 3 equal parts. Pull out soft center of loaf; mix with meat. Add grated onion and water. Mix all together very well. Stuff into bread; pack in very tightly. Put loaf into foil; bake at 350° for 25 minutes.
Mix together, adding pineapple juice last. Pour into mold and chill 6 hours or overnight.
Cover entire plate with nachos. Cover nachos with cheese, then beans. Add another layer of nachos, then cheese. Top with black olives and scallions. Microwave on High for 3 to 4 minutes. Top with sour cream. Enjoy! Yummy!
In a large bowl sift together flour, salt, baking powder and sugar. In a small bowl beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Sift flour, then measure. Add sugar and mix together in bowl. Make a well and add in order: oil, egg yolk, water, vanilla and rind. Beat with spoon until smooth. Measure egg whites and cream of tartar in large mixing bowl. Beat until whites form a very stiff peak. Pour egg yolk mixture into beaten whites, gently folding with wooden spoon just until blended. Pour into ungreased 10-inch tube pan. Bake at 325° for 55 minutes, then at 350° for 10 minutes. Invert on funnel. Let hang until cold. Serve plain or frost with White Mountain Frosting.
Whisk water and peanut butter. Add gingerbread mix and stir. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Cut into bars.
Cook cabbage in boiling salt water for 10 minutes. Drain. Put in baking dish. Blend soup, cheese and milk. Heat until cheese melts. Pour over cabbage. Top with bread cubes. Bake at 400° for 10 to 15 minutes, or until heated.
Combine vinegar, catsup, allspice, mustard, chili powder, water, Worcestershire sauce and salt. Simmer 1/2 hour. Add browned meat. Toast buns. Pour mixture over toasted halves. Add pickle and sliced onion to each half. Serve immediately.
Heat oil in large skillet. Add chicken, stir in dressing mix. Stir to coat chicken. Add thawed vegetables and water. Stir-fry about 2 minutes. Serves 4.
Blend all dry ingredients in a mixing bowl. Add all liquid ingredients next. Beat until smooth. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
May use any kind of cream soup. Mix green beans, soup, dry soup and cheese; sprinkle with salt, pepper and onion salt. Bake in a 350° oven for 30 to 50 minutes or until bubbly.
Stir pumpkin and sugar together and heat until hot. Add the milk and molasses heated, then combine the balance of the ingredients. Pour into an unbaked crust. Preheat oven and bake at 425° for twenty minutes, then reset the temperature and bake twenty minutes longer at 325°.
Cook broccoli as directed and drain. Combine other ingredients and add to cooked and drained broccoli. Bake in buttered casserole dish 350° for 45 minutes.
Combine Italian dressing, mustard and pepper. Place steaks on grill to cook slowly. Brush frequently with sauce, turning every 10 to 15 minutes. Continue cooking, brushing with sauce to keep moist.