HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook, bone and skin chicken. Partially cook asparagus. Blend soup, mayonnaise, curry and garlic salt. Grease a 9 x 12-inch casserole pan. Spread asparagus on bottom of pan. Place chicken breasts on top. Pour soup mixture over chicken. Top with grated cheese and bread crumbs. Bake 30 minutes at 325°.
Melt butter. Add peanut butter, crumbs and sugar. Mix well. Press mixture into the bottom of a 13 x 9-inch pan. Melt chocolate morsels in microwave or double boiler and spread over the peanut butter mixture. Chill 15 minutes. Cut into squares and return to refrigerator.
Remove and reserve pulp and juice from oranges. Mix sherbet, pulp and juice. Fill each half heaping with sherbet mixture; place in freezer. Before serving, top each orange with Cool Whip.
Heat 4 tablespoons butter. Add tomatoes, beans, cilantro leaves, jalapeno and garlic. Saute 3 to 5 minutes. Pour off all but 1 tablespoon of fat. Add grilled chicken and wine; simmer. Add chicken stock and simmer until reduced by 1/4. Salt and pepper. Bring large pot of water to boiling. Drop pasta (fettucini) in and cook 3 minutes. Drain. Top with sauce. Serves 2 to 4.
Place cooked broccoli in a casserole dish. Place chicken on top. Combine soup, Miracle Whip and curry powder and pour over broccoli/chicken. Bake at 350° until bubbly, about 15 minutes. Add cheese and bake until just melted.
Bring margarine and grated cheese to room temperature. Mix well; add remaining ingredients. Make into small balls and place on ungreased baking sheet. Flatten with fork. Garnish each with paprika. Bake at 350° for 10 to 12 minutes or until crisp but not brown.
Combine ingredients except pie shell. Heat and boil, stirring constantly until thickened. Pour into pie shell. Top when cool with Cool Whip.
Mix both the regular and brown sugar, flour, cinnamon, salt and nutmeg. Spread 1/3 of apples in unbaked deep-dish pie crust. Spread 1/3 of filling on top. Repeat. Pour 1/4 cup milk in center and dot with margarine. Top with an unbaked crust. Brush crust with 1 tablespoon milk. Bake at 375° for 1 hour.
Spread pecans in a 9 x 13-inch pan. Bake at 300° for 20 minutes. Combine margarine and salt. Pour over pecans, stirring well. Bake at 300° for 15 minutes, stirring occasionally. Spread on paper towels to cool.
Combine cornmeal, flour, and onion. Add egg and gradually beat in milk. Drop from a spoon into hot grease in deep fryer. Fry until golden brown. Drain on paper towel.
Put Italian dressing in a bowl. Add eggs, tomato and parsley and mix together. Pour over salad.
Combine ingredients together in a heavy sauce pan over medium heat. Stir until mixture comes to a boil. Serve over warm buttered biscuits and enjoy.
Sift together the flour, sugar, salt and baking soda. Add the eggs and sour cream and beat for 2 minutes. Combine the margarine, water and cocoa in a saucepan. Bring to a boil. Add to above mixture and beat 2 more minutes. Pour into an 11 x 12 x 1-inch cookie sheet and bake at 350° for 20 minutes.
Preheat oven to 425°. In a large bowl, combine first 5 ingredients, making a well in the center of the mixture. Combine bananas and other 3 ingredients. Also vanilla, if desired. Add this to dry ingredients, stirring until just moistened. Coat muffin pan cups with nonstick spray and spoon batter until about 3/4 full. Yields 12 muffins. Bake about 15 minutes or until done.
Put in pan and melt 2 sticks oleo. Mix molasses, ginger, cinnamon and nutmeg; mix well. Mix sugars, soda, salt, buttermilk and 4 eggs. Mix the above together well. Put 5 pounds flour in pan and make a hole and pour mixture in. Mix and pat in hand and put on cookie sheet. Bake at 350° about 15 to 20 minutes.
Spray a 9-inch pie plate with nonstick spray. In blender, blend eggs until fluffy. Add milk, baking mix and seasonings; blend well. Place your favorite fillings in prepared pie plate. Pour egg mixture over this. Bake in preheated oven at 350° for about 45 minutes. Use about 2 cups of filling per pie.
In food processor, with metal blade or blender, combine all ingredients. Cover; process 30 seconds (15 seconds in blender). Refrigerate overnight. Serve with fresh fruit. Makes 2 1/2 cups.
In medium saucepan, combine all ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes or until cheese is melted. Stir frequently. Makes 6 servings.
Mix together in large bowl; put in greased and floured Bundt pan. Bake at 350° for 50 minutes.
Pound flour into steak. Cook onion and green pepper in fat until tender. Brown meat in fat. Add tomatoes, juice, Worcestershire sauce and pepper. Cover and simmer for about 1 1/2 hours or until meat is tender.
Cook chicken and dice. Saute onion and celery in butter. Add to chicken and other ingredients. Top with 2 cups crushed potato chips. Bake in 9 x 12-inch casserole at 350° for 30 minutes.
Saute pepper, celery and onion in oil until onion is translucent. Add diced tomatoes, tomato paste, salsa, Worcestershire sauce, spices and sugar. Stir until blended and bubbling. Add diced chicken and cover. Simmer 40 to 45 minutes until chicken is tender. Serve on bed of rice with crackers and salad.
Add boiling water to jello, sugar and Kool-Aid. Add cold water. Pour into containers and freeze.
You will also need 1 small to medium water glass and 1 medium size skillet or frying pan.
Cream granulated sugar, brown sugar and shortening. Add eggs one at a time. Mix well; set aside. Sift together the flour, salt and soda. Add and blend into sugar-shortening mixture. Add oatmeal, vanilla and nuts; mix well. Form into rolls and wrap in wax paper. Freeze overnight. Slice 1/4 inch thick and place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine all ingredients and chill thoroughly. Yields about 1 1/2 cups. Double the recipe for a tea for 40 to 50.
Toss with diced cucumbers, tomatoes, red onions, cooked spaghetti, Italian salad dressing and Salad Supreme by McCormick. Refrigerate overnight.
Combine milk and marshmallows in a Dutch oven. Cook over medium heat, stirring constantly until marshmallows melt. Remove from heat. Add sugar and remaining ingredients; mix well and chill. Pour mixture into container of a 1 gallon freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and salt and let stand for 1 1/2 to 2 hours to ripen before serving.
Soften cream cheese. Wash and dry dried beef. Cut beef into small pieces. Add beef, chopped onion and Accent to cream cheese. Mix and form into a ball. Refrigerate. Serve at room temperature.
Place vegetables in pan with just enough water to cover. Simmer until tender. Add milk. Mix cornstarch into water. Add slowly to soup. When heated through add cheese, stir until melted.
Saute shrimp in hot oil; add vermouth, garlic, salt and pepper. Simmer until liquid is almost absorbed. Sprinkle with parsley and lemon juice. Stir gently to mix.
Measure first 7 ingredients into bowl and beat on medium speed about 2 minutes. Stir in baking powder and mix well. Add remaining ingredients and beat for 3 minutes at medium speed. Bake in two 9-inch pans (1 1/2 inches deep) or 10 x 14-inch pan at 350° for 40 to 45 minutes. Less time for layers. Frost with Chocolate Fudge Frosting.
Sift together flour, soda, salt and sugar. Beat eggs, add liquid, orange rind and melted shortening. Add all at once to flour mixture and stir until flour is just dampened. Add cranberries and nuts, stir just enough to blend well. Turn into greased loaf pan. Bake in moderate oven (350°) for 60 to 70 minutes. Remove from pan and cool several hours or overnight before slicing.
Combine first five ingredients and cook 5 to 7 minutes. Add marshmallows and beat well. Cool (about an hour or so) until spreading consistency. Delicious on Duncan Hines caramel cake or any chocolate or yellow cake.
Put stew meat and vegetables in large casserole. Mix soups and pour over meat and vegetables. Cover and bake in 325° oven for 3 hours. Meat will be brown and vegetables will remain whole. Serves 4.
Boil all ingredients, then cover and simmer for 2 to 3 hours, until beans are tender.
Trim all visible fat from chops. Use one piece of fat to lightly grease a nonstick frying pan. Brown chops over medium-high heat on both sides. Salt and pepper to taste. Add broth. Cover. Reduce heat to low. Cook for 30 to 40 minutes, turning twice during this time.
Mix all ingredients together until they are thoroughly mixed. Roll into small balls. Bake 8 to 10 minutes at 425°.
Season ribs with salt and pepper. Put in roaster with rack for 1 hour, covered. Drain grease; add sliced onions and remaining ingredients. Bake in covered roaster at 350° for 1 hour, then uncovered for 1/2 hour more.
Combine water, sugar and brown sugar in a saucepan. Cook over medium heat, stirring until sugar dissolves. Let mixture boil slowly, uncovered, over low heat for five minutes. Add maple flavoring. Makes 2 cups.
In a large saucepan, combine the chicken broth, chili powder, garlic salt, cumin and salt, and bring to a boil. Stir together the cornstarch and water and mix until smooth; add to the broth. Stir together the chicken or turkey, olives, almonds, 1/2 c. cheddar, and 1/2 c. enchilada sauce. Put remaining enchilada sauce in a small pan and heat. Put filling in a skillet with 2 Tbsp. butter or margarine and heat through. Put oil in a small skillet and fry tortillas quickly on both sides. Drain and keep warm in a covered dish. Dip tortillas in heated enchilada sauce and lay in a 9 x 13 inch dish. Put a spoonful of filling on across each one and roll tightly. Place all side by side in the dish. Sprinkle with 1 c. cheddar cheese. Heat in a 350° oven for 10 minutes. Remove from oven and pour remaining enchilada sauce over all. Top with sour cream and green onions. Serve.
In saucepan, add shortening, salt and 1 cup hot water. Bring to a small boil just until Crisco melts. Remove from heat and cool until lukewarm. Dissolve yeast in 3 tablespoons water. Beat eggs, add 1/4 cup sugar to beaten eggs, add alternately with flour and shortening mixture, also yeast at this time. Place in greased bowl, turning to coat all sides. Cover with foil and refrigerate overnight.
Combine all ingredients except vanilla and bring to a boil. Cook to soft-ball stage (238° to 240°) on a candy thermometer. Remove from heat and stir in vanilla. Keep stirring until nuts no longer come to the top of the mixture. Quickly drop by spoonful on waxed paper. When cool, remove and store.
Mix all ingredients, except Jiffy mix. Add Jiffy mix. Pour into greased dish. Bake at 400° for 15 to 25 minutes.
Cream butter; add brown sugar and whip until fluffy. In a large baking pan, combine popcorn. Mix in creamed mixture. Bake in 350° oven or about 8 minutes or until crisp. Serve warm, if desired. Makes 3 quarts.
Mix together. Put in buttered casserole (9 x 11-inch). Make topping.
Saute ground beef in skillet until crumbly. Add taco sauce. Simmer for 15 minutes. Layer corn chips, ground beef and cheese in baking dish. Bake at 350° until cheese is melted. Yields 2 to 4 servings.
Combine all ingredients in a covered kettle and simmer until vegetables are tender. Makes 15 cups.
Mix the first 3 ingredients together and spread onto sliced French bread. Broil in oven until puffy and golden brown, approximately 3 to 5 minutes.
Mix well and add 1 small can evaporated milk. Blend well and pour into unbaked pie shell. Bake at 325° for 40 minutes.
Combine the first 2 ingredients, mixing well. Shape into 1-inch meatballs. Cook in large skillet over medium heat until browned; drain. Combine remaining ingredients, except pineapple; mix well and pour over meatballs. Simmer for 10 minutes, stirring occasionally. Add pineapple; simmer an additional 10 minutes, stirring often. Yields about 3 1/2 dozen. (Freezes well.)
Spray large casserole dish with pam. Cover bottom with chips and crush with hand. (about 1 in. thick) In a large pot on stove put water, onion, soup and rotel. Microwave chicken until defrosted and place in pot (with juice). Cook on med. for 5 min. Pour mixture over chips and top with cheese. Bake at 400 for 15 min. Serve with refried beans and Spanish rice. Serves 4-6.
Preheat oven to 375°. Combine all ingredients into a large casserole dish with a lid. It helps to separate the cream cheese and mix throughout the frozen corn. Cover and put in the oven to bake. After 30 minutes remove lid and stir contents well. Cover and continue to cook for 30 minutes. Total cooking time is 1 hour.
Combine corn meal, milk, eggs, salt, soda, oil and corn in a mixing bowl; blend well and set aside. Pour half of corn meal batter into a greased 13 x 9 x 2-inch pan; sprinkle with cheese. Saute ground beef until lightly browned; drain thoroughly. Crumble beef over cheese and sprinkle with onion and peppers. Pour remaining corn meal over top. Bake at 350° for 50 minutes. Yields 10 to 12 servings.
Trim excess fat from meat; cut into serving size pieces. Slash edges to prevent curling. Combine flour, dry mustard, salt and 1/8 teaspoon pepper; use to coat meat. Reserve remaining flour mixture.
Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop dough by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until lightly brown. Cool slightly before removing from baking sheet. Makes about 6 dozen large cookies.
Line a 10-inch pizza pan with cookie dough. Bake at 375° for 10 minutes, or until light brown. Remove to wire rack to cool. Combine cream cheese and whipped topping in bowl; mix well. Spread over baked layer.
Preheat oven to 375°. In a 9 x 13-inch baking dish, place butter and put in oven until butter is melted. Remove. While butter is melting, mix together the flour, sugar and milk. Peel and cut up fruit. While butter is very hot, pour in liquid mixture. Add fruit over batter. Do not mix. Bake at 375° for about 1 1/2 hours or until browned.
Marinate the ground round in the dry sherry in a roaster, adding the salt, pepper and jalapeno peppers, for 1 hour. In a little oil, saute garlic, onions and green peppers. Add tomatoes, tomato sauce and pimentos. Simmer to right consistency. Add to marinated meat. Simmer until all is cooked and again right consistency.
Season meat with 2 teaspoons salt and dash of pepper. Roll in flour. Cook onions in hot fat until tender but not brown; remove onion and brown meat slowly on both sides. Place meat in 3-quart casserole; add onions, potatoes and bay leaf. Pour soup over. Cover and bake at 350° for 1 hour and 45 minutes. Add beans; cook 10 to 15 minutes more.
Saute chicken breasts in small amount of olive oil just until tender. Chop chicken very fine. Combine all ingredients in mixing bowl and blend thoroughly with a fork or spatula. Bake in flat dish (like a Pyrex pie pan) for 20 minutes at 375°. Transfer hot dip to serving bowl. Serve with Fritos Scoops, Triscuits or Tostitos.
Mix and store in a covered container. Will keep indefinitely. Pour 2 or 3 teaspoons into a cup of hot water.
Mix vinegar, water and sugar together. (Add spices to taste, if desired.) Bring to a boil. Add prepared cucumbers or beets and bring to a boil again. Immediately remove from heat and pack into jars. Add liquid mixture and seal. (They will be nice and crisp.)
Sift together flour, baking powder, salt and sugar. Mix eggs, milk and oil; add all at once to dry ingredients, beating only until moistened. Bake in preheated baker. Makes 10 to 12 waffles.
Beat egg, sugar and oil. Add zucchini and mix well. Add rest of ingredients; mix well. Put into greased loaf pan. Bake at 325° for 1 hour.
In 10-inch skillet, heat margarine until bubbly; add chicken and cook until browned on both sides. Remove and set aside. In same skillet, cook mushrooms until liquid has evaporated; sprinkle with flour and stir to combine. Gradually stir in water; add orange juice and broth mix and, stirring constantly, bring to a boil. Reduce heat, add chicken and let simmer for about 3 minutes to blend flavors. Serve sprinkled with scallions and topped with orange sections. Makes 4 servings, 273 calories each.
Melt butter and saute vegetables for 10 minutes; add all other ingredients and pour over uncooked rice in an 8 x 12-inch pan. Cook for 1 hour at 350°.
Add sugar to eggs. Stir very gently. Mix together remaining ingredients. Combine with the egg mixture, stirring gently, until all lumps are dissolved. Fry in hot fat until golden brown. Dip in sugar while hot.
Saute onions, celery and bell pepper. Mix can of soup and cheeses in saucepan until cheeses are melted. Add cans of hominy. Pour entire mixture into a casserole or baking dish; bake at 350° for 30 minutes.
Boil and mash potatoes. Mix in remaining ingredients. Place in greased casserole dish. Dot with butter; cover and refrigerate. To serve, bake at 350° for 15 minutes, covered. Remove cover and bake an additional 30 minutes or until hot. Great when entertaining as it can be made the day before.
Mix and pat out in 8-inch pie pan. Bake at 350° for 18 minutes. Cool.
Mix sugars, vanilla, cream cheese, sour cream and nuts. Clean and remove stems from grapes (slice in half). Mix all together and refrigerate.
Slice pepperoni. Put in 10-inch skillet. Cook over low flame until fat melts. Add Ricotta. Let melt. Beat eggs; add to pan. Let settle. Turn over to cook. Have plate ready. Turn omelet onto dish. Serves 4 or 6 people.
Boil sugars and water until you can form a ball in water. When syrup is almost done, beat 1 egg white until it forms a peak. Add a pinch of salt. Pour syrup into egg mixture. Add 1 teaspoon of vanilla. Beat until thick. Drop on wax paper by spoonfuls.
Mix onion soup and sour cream. Let stand one hour refrigerated. Cook spinach according to package directions. Drain. Fold sour cream mixture into spinach. Season with nutmeg. Turn into a buttered casserole dish. Top with buttered bread crumbs and sliced almonds. Bake at 350° for 30 minutes. Serves 6.
Cook grits, water and salt. Add cheese, margarine, eggs and milk. Put in greased bowl. Bake at 350° for 45 minutes. Sprinkle with crushed cornflakes and butter before baking.
Brown ground beef; drain. Cook spaghetti noodles. When noodles are done, mix ground beef, spaghetti, sour cream, Lipton onion soup mix, Ro-Tel tomatoes and shredded cheese. Cook in a 9 x 13 pan. Bake for 30 to 35 minutes until cheese is melted.
Cream the sugar and butter. Add milk. Work in nuts and coconut. Shape into balls. Chill.
Brown ground beef and drain. Add taco seasoning. Cook noodles while meat is browning. In large baking dish, layer with sour cream, add noodles then meat. Sprinkle grated cheese on top. Heat in oven until cheese melts. Add salsa and green onion on top.
Simmer veggies in chicken broth until tender. Add cream of chicken soup. Stir, then add cut up cheese slowly until it melts. When cheese is melted, soup is done.
Place apples and water in 1 1/2-quart casserole. Microwave on High for 5 minutes. Stir. Cook 5 minutes longer on High.
Saute celery, mushrooms, onions, butter and green pepper. Add bamboo shoots, water chestnuts and bean sprouts. Then add chicken. Thicken with cornstarch and water mixed together.
Combine first 3 ingredients in mixing bowl. Add sugar. Add mayonnaise and mix well.
Dissolve jello in water and let set. Mix together cream cheese and salad dressing. Add jello, whipping cream and well-drained pineapple. Fold in nut meats. Pour into a jello mold. Let set up completely. Serves 8 to 12 people.
Mix lemon juice, oil, onion salt, pepper, curry powder, ginger, bay leaf, Worcestershire sauce and garlic into shallow pan. Add meat and mushroom caps. Marinate in refrigerator for 4 hours or longer, turning meat occasionally.
Combine ingredients. To serve, mix with hot water. Use 2 teaspoonfuls per cup or to taste. Store remainder in tightly closed container.
Pour 1/2 cup of milk over bread and soak several minutes. Add 2 tablespoons of olive oil, eggs, 1/2 cup grated cheese, salt and pepper. Mash and stir with a fork until a batter consistency. Add zucchini and rice. Mix well and pour into oiled gratin dish. Press evenly all over and smooth surface with tines of fork. Pour over the remaining milk, should barely cover surface. Sprinkle with remaining cheese and dribble thread of olive oil over entire surface. Bake at 375° to 400° for 1 hour.
Break spinach into bite-size pieces. Chill until crisp. Make dressing by combining bacon drippings, vinegar, garlic, oil, Worcestershire sauce, salt or 17 Seasons. Add pinch of sugar. Place crisp spinach in large bowl. Add bacon. Add sliced egg, if desired. Toss and serve. Serves 6 to 8.
Combine cherry pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon together. Let stand for 15 to 20 minutes. Pour into bottom crust. Cut 2nd pie crust into strips and crisscross (weave) strips on top of pie filling; brush with milk. Bake at 400° for 35 to 45 minutes, until crust is golden brown. If edge of pie begins to brown too much, cover with aluminum foil to prevent overbrowning.
Combine margarine, honey, mustard, lemon juice and paprika; stir together well. Sprinkle chicken lightly with salt and pepper. Put chicken pieces in Pam-sprayed 8 x 8-inch baking dish. Pour the honey mixture over the chicken. Cover dish with foil and refrigerate a couple of hours.
Drain pineapple (save juice). Combine juice and ingredients in saucepan. Heat until boils and thickens. Add pineapple and heat. Spoon over chicken or ham.
Cook potatoes soft and drain and mash until smooth, then add all the ingredients; beat well. If mixture seems stiff, add warm milk and beat well. Cool and put in a buttered casserole and bake for 30 minutes at 350°. You can also put dots of butter on top. This can be kept in refrigerator for a week.
Combine the tomato soup, sugar, salt, pepper, mustard, salt, oil, vinegar and Worcestershire sauce with vegetables. Marinate for 12 hours.
Mix oleo and sugar together. Add flour, baking powder and salt. Add milk; stir and pour over any kind of fruit. Bake at 350° for approximately one hour. Be sure a toothpick will come out clean when it's inserted.
Mix liquid ingredients. Add all dry ingredients; mix. Cook as usual pancakes. A double batch works great with an 8 ounce flavored yogurt. Makes great frozen pancakes to use as needed for little ones. Just warm in microwave.
Butter large cookie sheet. Cook sugar, syrup and water until it spins a thread, stirring constantly. Add raw peanuts. Continue cooking until syrup is golden brown. Remove from heat and add the vanilla, butter and soda. Stir well and pour onto buttered pan. Cool and break in pieces.
Mix Jell-O with 3 cups water. Drain pineapple real good and save juice; then let Jell-O congeal.
In saucepan cook onion in butter until tender. Put in rest of remaining ingredients. Pour in a 2-quart baking dish. Bake in a 400° oven for 20 minutes. Stir. Top with sliced cheese. Bake until cheese melts.
Bake cake according to package directions. Cool and crumble into punch bowl. Spread drained pineapple over cake. Cover this with the pudding (made according to package directions) making sure sides are sealed. Cover this with the frozen strawberries. Ice with the Cool Whip. Garnish with the pecans.
Spray a medium sized cake pan with Pam. Pour in pie filling. In another bowl, fold softened butter and cake mix together. Sprinkle mixture over pie filling. Sprinkle nuts over cake mixture. Bake 45 minutes to 1 hour at 350°.
Cook noodles in 4 cups water until tender. Brown sausage and onion; drain off excess fat. Combine soup, milk, 1/3 cup water and cheese. Blend well with noodles and meat. Turn into greased baking dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Mix bread crumbs, cheese, salt, pepper, oregano and garlic. Heat oil to 375°. Dip potato strips into beaten eggs, then into bread crumb mixture. Fry until golden brown on all sides. Put in a baking dish and bake in a 350° oven for at least 30 minutes or until tender. Serve hot.
Dissolve yeast in very warm water; add a little sugar to make it rise. Combine hot milk with shortening, sugar and salt. Stir until shortening melts. Cool. Add well beaten eggs and yeast and mix well. Add 1/2 the flour. Beat well. Add remaining flour. Mix thoroughly, but do not knead.