HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place buttered muffin halves face down in 13 x 9 x 2-inch casserole dish. Brown and crumble sausage. Mix in chiles. Layer sausage mix, alternating with cheese, over muffins. Top with onion. Combine beaten eggs with sour cream and pour over casserole. Cover and refrigerate overnight. Next day, remove and let stand at room temperature for 30 minutes. Bake uncovered at 350°, approximately 35 to 40 minutes, and serve warm.
Cook rice in boiling water with salt. Add orange peel and juice. Drain and serve.
Mix all ingredients except pepper and lemon wedges in a large bowl. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with slotted spoon and if desired arrange on salad greens. Sprinkle with salt and pepper. If desired, additional snipped parsley and grated Parmesan cheese. Garnish with lemon wedges. Makes 5 servings.
Season and cook chicken in covered skillet for 15 minutes in moderately hot oil. Remove cover and brown chicken pieces. Remove chicken just long enough to pour off oil, keeping in browned bits. In separate pan, cook onion in oil until tender. Add all of remaining ingredients and simmer for 15 minutes. Pour sauce over chicken in skillet. Cover and simmer for 30 minutes to let flavors mingle and ripen. Serve with plain boiled potatoes. Makes 4 servings.
Dissolve Jell-O, 2 cups hot water, add sherbet and melt. Stir. Add drained oranges. Chill to set ring mold.
Mix all of this well (except cheese). Put half of it in a hot iron skillet. Then put all of the grated cheese on top. Then put rest of meal mixture on the cheese (cheese is in middle). Bake at 450° for 30 minutes.
Mix the margarine, sugar and eggs all together. Add the coconut, pecans and raisins. Pour into a 9-inch pie shell, unbaked. Bake at 350° for 10 minutes, then reduce temperature to 300° for 50 minutes.
Freeze the cans of pineapple juice in 2 separate containers. About 5 minutes before serving, put 1 frozen pineapple juice in punch bowl. Pour 4 liters of ginger ale over the frozen pineapple. Serve and enjoy.
Place ingredients, one layer at a time, in a bowl. Just before serving, add 1 1/2 cups grated cheese over top, then add about 6 or 7 slices of cooked bacon, crushed, or bacon bits.
Combine oil, vinegar, sugar, celery seed and salt. Bring to a rapid boil. Slowly pour hot mixture over cabbage, pepper and onion. Do not stir. Let set at least one hour. Chill.
Mix all well. Put in a greased casserole. Top with buttered bread crumbs. Bake at 350° for 1 hour.
Diagonally slash outer edge of fat at 1-inch intervals to prevent curling. Marinate beef as directed on envelope of meat marinade. Mix sugar, cornstarch, mustard and salt in 1 1/2-quart saucepan. Stir in water, orange peel, orange juice and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Set oven control to broil or 550°. Place beef on rack in broiler pan. Broil with top 2 or 3 inches from heat until brown, about 8 minutes. Brush with orange sauce; turn over. Broil until desired doneness, 8 to 10 minutes for medium. Brush with orange sauce. Sprinkle with onions. Serve with sauce. Makes 6 servings, 450 calories per serving.
Melt butter over low heat. Add seasonings. Simmer 10 minutes over low heat. Add cheese and simmer 10 minutes more. Add sour cream and simmer over very low heat, stirring occasionally.
First Layer: Melt margarine. Add flour and nuts. Press in a 9 x 13 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
Dissolve jello in 2 cups boiling water. Add frozen strawberries. Cool, add pineapple, bananas, and nuts. Pour 1/2 of mixture in dish and congeal. Spread sour cream on top. Pour in other half of jello.
Combine the mix, eggs and oil (it will be sticky). Stir in the chips, nuts or other. Drop by rounded tsp. onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. Cool 1 minute on cookie sheet, then move to waxed paper.
Add melted oleo to flour to make a paste. Add the milk. Stir over heat until thickened. Add 1/2 cup cream of chicken soup. Add salt and pepper. Chives or onion are optional. Add the asparagus and chopped ham. Serve hot over toast.
Scald milk. When lukewarm, add yeast and the 1 cup of flour. Mix well; cover and let stand for 15 minutes. Mix remaining ingredients like pie crust. Add milk mixture and 3 well beaten eggs. Knead into a ball and place in a bowl that has been coated with butter, turning to coat top of dough as well. Let rise, free from any draft for about an hour. Divide dough into fifths and roll each part like pie crust. Brush with melted butter. Cut into eighths and roll, starting at wide end, to form horns. Place on ungreased sheets and let rise again for about 2 hours. Bake at 350° for 15 to 20 minutes. Frost with a butter frosting.
Mix flour, sugar, milk and shortening; add eggs. Beat with whisk by hand or spoon for 2 minutes or until well mixed. Pour into greased cake pan. Bake for 20 minutes or until done in middle; check with toothpick or fork.
Measure the warm water and put it into a bowl. Sprinkle the yeast on top of the water. Let the yeast settle into the water. Mix all of the ingredients in a large bowl. Place the dough on a floured board to knead it. Knead dough for 10 minutes. Put ball of dough into greased bowl. Cover the bowl and put it in the sun or near heat. Let it rise for one hour. Take dough out of bowl. Punch it down and knead for several more minutes. Divide the dough into 18 to 20 pieces. Roll each piece into a ball and place on a greased cookie sheet. Let dough rise until doubled. Bake at 450° for 10 to 12 minutes.
Combine the sugar and flour in a large bowl. Add butter, buttermilk, eggs, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour and 5 minutes or until set. Yields 8 servings.
Mix and put in individual pie shells or on a graham cracker base. Put cherry pie filling on top if desired.
Crush wafers fine. Add raisins, milk and finely chopped nuts. Mix well. Press mixture evenly into a greased 9 x 11 pan. Cover with foil and place in refrigerator for 24 hours. Cut into 1-inch squares and roll pieces in powdered sugar. These are wonderful. I sometimes substitute chocolate chips for raisins.
Quarter and separate onion pieces. Quarter and then halve green peppers. Halve tomatoes; divide lamb into 8 portions. Thread each portion on a skewer alternating lamb cubes with vegetables. Combine remaining ingredients to marinade. Cover pan that has the skewered lamb. Refrigerate overnight. Broil or grill for 20 minutes. Serves 8.
Remove skin and boil chicken. Add other ingredients. Simmer. Cook egg noodles according to package directions. Drain. Add to soup. Enjoy.
Mix jellied cranberry sauce and 1 cup hot water in blender or mixer until liquid and smooth. Dissolve both packages of gelatin in 1 cup of boiling water. Add cranberry mixture and pecans to gelatin. Put half of mixture in an 8-inch square pan and chill in fridge until firm, 30 to 35 minutes. Spread sour cream and sugar over top of mixture. Pour other half of gelatin mixture over sour cream and refrigerate until firm.
Melt chocolate chips and candy bar over hot water. Bring to a boil the sugar, oleo and milk. Boil 5 minutes. Add chocolate, vanilla, marshmallow cream, salt and nuts. Beat by hand until well mixed. Pour into pan and let cool.
Mix sugar, salad oil and eggs together. Add flour, soda and salt; mix with first ingredients. Add vanilla, carrots and nuts. Bake 1 hour in greased pan. Makes 1 loaf.
Boil Creamettes until tender, about 10 minutes. Drain well. Add shrimp, eggs, celery and onions; blend thoroughly. Add salt, pepper and celery seed. Mix in mayonnaise and dash of mustard. Sprinkle with paprika and chill before serving.
Wash and cut up chicken breasts into strips and lightly brown in 2 tablespoons of oil. Salt and pepper to taste. Meanwhile heat 5 to 6 quart sauce pot salted water boiling to cook noodles later. Next cut off broccoli flowers in half when chicken is almost brown toss in broccoli to soften. Add about 2/3 package of bowtie pasta to boiling water cook as label directs; drain. Toss noodles with chicken and broccoli. When ready to eat microwave alfredo sauce for 2 minutes, pour over chicken and pasta serve with side salad if you like.
Cut vegetables in strips. Stir-fry in oil 2 to 3 minutes until vegetables are tender-crisp. Stir together spices and wine. Drizzle over veggies and toss to coat. Heat through. Add cooked, drained linguine and toss. Add cheese; toss and serve hot. Add cooked, cubed chicken breasts or crab for a main dish. Contains 192 calories per serving.
Put chicken in skillet with butter to brown. Use salt, pepper and garlic powder to taste. Pour Pepsi and ketchup over chicken. Stir to mix Pepsi and ketchup. Simmer for 40 to 50 minutes or until chicken is done.
In a bowl, mix soup and milk; reserve half of mixture. In another bowl, mix remaining soup mixture, rice and mushrooms and liquid with half of onion soup mix. Pour into shallow casserole. Place chicken on top. Pour reserved soup over chicken. Sprinkle with remaining onion soup. Cover. Bake at 350° for 1 hour. Uncover; bake 15 minutes more.
Mix first 4 ingredients and bring to boil. Pour over gelatin which has been dissolved in water. Add remaining ingredients. Place in dish or ring mold and refrigerate.
Pick over beans; discard any imperfect ones. Rinse well; place beans in a bowl. Cover with cold water. Soak overnight; drain. Cover with water; bring to a boil. Lower heat; simmer until skins split when blown upon. Drain. Pour into bean pot. Stir salt, mustard, ginger, molasses, brown sugar and maple syrup together with some boiling water; pour over beans. Peel and push onion into center of bean pot. Cube salt pork; place on top of beans. Add enough hot water to cover beans. Cover bean pot. Bake for 8 hours in a 250° oven. Add hot water (if needed) to keep beans covered. During the last hour of cooking, remove cover and increase temperature to 300°.
Blend all together and drop by spoonful on a cookie sheet. Bake at 375° for 20 minutes.
Blend together shortening, sugar and eggs. Sift together flour, cream of tartar, soda and salt. Add to first mixture and mix. Refrigerate 1 hour. Then roll dough in balls the size of a walnut. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on cookie sheet 2 inches apart. Bake until lightly brown but still soft. (These puff up at first then flatten out.) Bake 8 to 10 minutes at 400°.
Stir all ingredients together and spread in a 9 x 12-inch dish. Refrigerate until set.
Boil sugar and milk slowly. Just before reaching soft ball stage, add pecans. When soft ball stage, remove from heat and let cool. Beat until creamy. Drop mixture by spoonful on wax paper.
Toss all vegetables in 1 cup dressing. Allow to stand at room temperature for 1 hour. Grill vegetables 2 to 3 minutes per side, basting with vinaigrette. Toss veggies in remaining dressing. Serve as a side dish with any entree. Yields 6 servings.
Mix by hand the cake mix, egg and Cool Whip. Chill. Form into 1 1/2-inch balls and roll in sugar. Bake on greased cookie sheet, 2 inches apart, at 350° for 10 to 15 minutes. Watch carefully. Do not let cookies get too brown.
Heat saute pan with nonstick spray or small amount of oil. Cook chicken 3/4 of the way done. Add wine. Add vegies and some broth; reduce by 1/2. Add pasta. Cook 2 minutes and serve. Garnish with black olives.
Bake brownies according to package directions. Mix powdered sugar, margarine, peppermint and milk. Add a drop of green food coloring. Spread over cooled brownies. Melt unsweetened chocolate and dribble over top of brownies.
Brown ground beef or use cubed ham. Add potatoes, macaroni and seasonings. Last, add corn. Add a little milk just before serving.
Mix cinnamon with sugar. Add margarine and cream well. Add eggs and beat. Add chopped apples and water. Add flour that has been sifted with soda and beat together. Bake in 350° oven for 35 to 40 minutes. Glaze, if desired, but not really necessary.
Preheat oven to 350°. Mix sugar and shortening. Beat in eggs. Blend in flour using slow speed on mixer. Add nutmeg. Turn onto floured cloth and add more flour as needed to make dough stiff. Roll thin, cut, decorate if desired, and bake on greased cookie sheet 10 to 12 minutes at 350°.
In a large mixing bowl place cabbage, apples and celery; sprinkle over lemon juice.
Brown onions in salad oil. Add all ingredients except wieners. Simmer for 15 minutes. Split wieners and place in a shallow baking dish. Pour sauce over them. Bake in oven at 350° for 20 minutes.
Mix Jell-O, pudding and water in a heavy pan and bring to a boil. Boil 5 minutes. Cool. Whip 1 package Dream Whip and mix in well in Jell-O mixture. Fold in can of mandarin oranges and put in mold, two small cans.
Let dough balls set out to thaw for 30 minutes. Prepare Bundt pan with spray Pam. Place dough balls, evenly arranged, in pan. Place half of chopped nuts over dough balls.
Cream butter, sugar and egg. Add flour, baking powder and salt with milk. Mix in blueberries. Put in muffin pans. Bake at 350° until done.
Add all ingredients in order. Dot with butter and crumbs on top. Bake at 350° in a 2 1/2-quart casserole until brown, about 1 hour.
Dissolve jello. Add strawberries, pineapple, bananas and nuts. Pour 1/2 of mixture into a 13 x 9-inch glass dish. Refrigerate until firm. Spread on sour cream. Add remaining 1/2 of mixture and refrigerate.
Cream the first 3 ingredients together, then add remaining ingredients. Mix well. Drop on greased cookie sheet. Bake 10 to 12 minutes at 375°.
Open cans of orange juice and pineapple juice. Pour contents into a 1 1/2-gallon container. Fill a 6 ounce juice can with water and add the water to the container. Repeat this step five more times. Open the cans of lemonade and limeade and add them to the contents of the container. Stir well. Fill the container to the top with ice cubes.
Peel and slice cucumbers and onions thin. Let stand overnight in salt water. (One cup of salt to 1 gallon of water.) Drain. Cook the remaining ingredients and pour over vegetables. Boil and cook 15 minutes. Process as desired.
Mix first 8 ingredients in large pan. Mix in remaining ingredients. Place 6 large cookies on a cookie sheet. Bake at 350° for 10 minutes. Remove while still soft.
In a saucepan, melt margarine over very low heat. Remove from heat. Mix flour and salt until smooth. Pour in milk. Stir constantly. Cook over medium heat until lightly thickened. Add cheese. Stir constantly until cheese is melted. Pour cheese on top and sprinkle with paprika. Bake at 375° until brown and bubbly.
Brown onion and green pepper in butter. Add chicken, cream of mushroom soup, cream of chicken soup and chicken broth. Heat this mixture. Pour over crushed Doritos. Spread in a greased pan. Add grated cheese on top. Heat 20 to 25 minutes at 350°. Makes 4 servings.
Boil all above ingredients (except carrots and butter) for 1 minute. Add butter. Pour glaze over hot, cooked carrots.
Combine lemon peel, lemon juice and sugar, stirring until sugar is dissolved. Add water and store in refrigerator.
Mix well and cover with grated cheese. Bake at 350° until hot and bubbly and cheese is melted.
Cover tomatoes with boiling water. Let stand 1 minute. Pour off water, cover with cold water and carefully peel off skins. Cut a 1/4-inch thick slice from top of each tomato. Scoop out pulp and seeds; discard.
Brown beef; drain. Put beef and all other ingredients in large pot. Simmer for about 20 to 25 minutes.
Mix sour cream, Hellmann's mayonnaise, onion and Knorr vegetable soup mix. Add spinach and water chestnuts; mix well. Chill 2 hours.
Boil sugar and water until sugar is dissolved. Cool. Blend bananas and pineapple juice. Stir in other juices, sugar and water mixture. Freeze. Remove from freezer 30 minutes before using. Scrape. Spoon into a punch bowl. Slowly pour carbonated water down sides of bowl. Enjoy. Makes a wonderful punch for showers. Yields 25 (4 ounce) servings.
Brown the ground chuck with the onion; drain. Add all other ingredients together in a big pot and cook slowly about 30 minutes. Add some tomato juice to make right consistency.
In a large saucepan cook onion, carrots, and zucchini with 1/2 cup of water for 20 minutes. Add kidney beans, tomatoes, and spices. Cook for 30 minutes on medium heat.
Saute pepper and onion in butter. Add 1 can chicken broth (mixed with water to make 4 cups liquid). Dice or slice sausage. Add soy sauce. Bring to a boil and reduce heat. Cover and simmer 25 minutes. Can be frozen.
Prepare rice according to package directions. Cool. Add onions, olives and green peppers. Drain artichokes and save liquid. Mix lemon juice, mayonnaise and liquid from artichokes and mix well. Pour over rice mixture. Add artichokes last. Refrigerate overnight. Serve cold.
Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest about 5 minutes. Spread dough in pan. Add pizza and desired toppings. Bake at 425° for 20 to 25 minutes. Makes 2 small pizzas or you can use 1 large cookie sheet.
Break lettuce in bite sized pieces in salad bowl. Alternate layers of eggs and onion rings. Combine next 7 ingredients for dressing. Add to lettuce with cheese; toss slightly. Makes 6 servings.
Mix first 4 ingredients. Shape into balls the size of walnuts. Melt chocolate chips and mix with melted paraffin. Insert toothpick in balls and dip in chocolate mixture. Place on wax paper to cool.
Place brisket on onions and garlic. Mix other ingredients; pour over brisket. Cover and bake at 350° until tender, approximately 4 hours.
Mix eggs, milk and oil with mixer or blender. Slowly add dry ingredients, beat until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 4 minutes or until steaming stops.
Melt almond bark. Stir in pecans, Rice Krispies and mini marshmallows. Drop by spoonfuls onto wax paper.
Sift the first 4 ingredients together. Next place all ingredients in a large bowl. Beat at low speed to mix, then 3 minutes at medium speed. Use an 8-inch square pan.
Beat eggs, add sugar and beat until creamy. Add dry ingredients gradually and fold in nuts and apples. Bake at 350° for 45 minutes. Makes 9 x 13-inch pan. Serve with whipped cream. Better served warm.
Mix all ingredients except maple flavoring. Bring to good rolling boil. Remove from heat and add flavoring. Cool and put in jar and refrigerate. Keeps well.
Mix all dry ingredients. Add chopped onion, then milk and egg. Drop by spoonfuls into hot grease. Cook until golden brown. Drain on brown paper or paper towels.
Heat oven to 325°. Place ham on rack in open roasting pan. Insert meat thermometer in thickest part of the ham. Bake, uncovered, at 325° for 1 to 1 1/2 hours (allow 20 minutes per pound) or until meat thermometer registers 155°.
Brown beef; drain excess fat. In blender, place onion, celery, tomato sauce and water; blend well. Add beans and remaining ingredients. Add salt, pepper and chili powder to taste.
Mix sugar, flour and salt; set aside. In saucepan, put margarine, cocoa and water; bring to a boil. Add to dry ingredients. Add beaten eggs, vanilla, baking soda and milk. Mix well. Pour into greased and floured sheet pan (17 x 10-inch). Bake at 350° for 20 to 30 minutes. Frost while warm.
Beat until fluffy the egg whites, sugar and baking powder. Fold in graham crackers and chopped pecans. Pour into well-greased pie pan. Bake in 350° oven for 30 minutes. Refrigerate 4 hours.
Cream the cheese. Mix whipped topping in the cheese. Spread on the pie shell. Mix the strawberries (washed and cut in pieces) with the glaze. Spread on top of cream cheese mixture. Garnish with whipped cream and serve.
Melt chocolate chips and caramel sauce together. Add milk. Keep warm. Serve with strawberries, pineapple, sliced apples, etc.
Combine sugar, milk, cocoa and margarine and boil one minute. Combine oats and nuts in bowl and pour cocoa mixture over, mixing well. Drop by teaspoon on waxed paper and let cool or place in refrigerator.
Cream sugar and shortening. Add eggs and pumpkin; mix. Stir in dry ingredients. Add vanilla. Bake in greased and floured muffin pan for 15 to 20 minutes at 350°. Yields 24.
Cut broccoli flowerets from stems. Reserve. Chop broccoli stems. Heat butter in 4-quart Dutch oven over medium-high heat. Saute garlic and onion in butter. Stir in broccoli stems, cream, lemon juice, celery, bay leaves and broth. Heat to boiling. Boil, uncovered, 15 minutes. Reduce heat to medium. Stir in broccoli flowerets, milk, parsley, sage and pepper. Cover and cook 30 minutes. Remove bay leaves. Top each serving with cheese.
Cook and stir hamburger, onion and garlic until meat is brown; drain (can be rinsed in hot water to reduce the fat). Stir in tomatoes, corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish (9 x 9 x 2-inch or 12 x 7 1/2 x 2-inch pan or 2-quart casserole).
Prepare broccoli according to directions. Melt 1 stick oleo. Add cornbread mix, onion, eggs, sour cream and broccoli. Melt other stick of oleo in baking pan. Pour mixture into pan. Bake at 350° for 45 minutes or until done.
Mix ginger, onion and Karo and pour over beans in a 2 quart ovenproof casserole. Stir to mix well. Arrange bacon slices over top of beans. Bake at 400° for 1 hour or until bubbly. During baking, baste bacon slices often with juices in casserole to glaze. Makes 6 servings.
Cream butter and sugar. Beat eggs well and add alternately with flour. Add vanilla. Drop by teaspoon on greased cookie sheet and bake in 375° oven approximately 5 to 8 minutes.
Mix mayonnaise and cheese; set aside. Mix other ingredients. Add mayonnaise and cheese mixture. Chill before serving.
Mix together; put in buttered pans or casseroles. Bake at 350° for 1 1/2 to 2 hours. Makes large amount; can freeze some.
Saute vegetables in oil a few minutes. Add broth; bring to a boil. Reduce heat and simmer 5 minutes. Add milk, flour, salt and pepper. Cook and stir until thick and bubbly. Add cheese; stir until melted. Serve with football rolls.
Boil water, margarine and sugar for 10 minutes, then add flaked coconut. Pour this mixture into ungreased sheet cake pan. Sprinkle 2 1/2 cups miniature marshmallows over top of mixture, then sprinkle 1 cup of chopped nuts over marshmallows.
Roll biscuit dough into balls. Dip into butter and roll into cinnamon sugar mixture. Drop into cake pan. Bake at 350° for 30 minutes.
Mix cream cheese and brown sugar well. Put in shallow dish. Top with caramel topping and chill. Goes best with Granny Smith apples.
Dissolve gelatin in boiling water in a medium bowl. Add ice cubes to bowl. Stir for 3 minutes or until melted. Chill gelatin in refrigerator for 15 minutes. Pour in apples, grapes, bananas and pecans. Cover and chill for about 15 minutes. Spoon about 1/4 of the gelatin mixture into a clear glass bowl. Alternate layers of whipped topping, blueberries and remaining gelatin in a bowl ending with whipped topping. Serve immediately.
Warm the milk in the microwave on High for 35 seconds. Stir sugar into warm milk, then stir in yeast. Let stand 5 minutes to moisten yeast. Sift flour and salt. Add milk mixture and oil to flour. Knead 5 to 10 minutes. Grease pizza pan. Spread pizza dough on pan. Top with pizza sauce and your favorite toppings. Bake for 20 to 25 minutes at 400°.
Cook peas for 5 minutes. Drain and cool. Layer as follows: lettuce, peas, celery, onion, and green pepper. Sprinkle with seasoned salt and pepper. Add Baco's. Spread 1/2 inch mayonnaise on top and sprinkle cheddar cheese on top of entire salad.
Put in small container. Mix well. Garnish with avocado seed to keep from turning brown.
Cook onion in butter until tender. Blend in flour and salt. Add broth all at once. Cook and stir until thick and bubbly. Add remaining ingredients.
Bring 1 cup of water to a boil in saucepan and stir in rice. Remove from heat. Cover and let stand 5 minutes.