HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil. Pour over biscuit pieces. Bake 30 minutes at 350°. Do not cut. Pull apart with 2 forks or by hand. In between layers, you can put nuts, apples or raisins, etc.
In large skillet or Dutch oven, saute onion, green pepper and garlic in oil until tender. Add ground beef and brown; drain off fat. Drain kidney beans and reserve syrup. Add beans, tomatoes, tomato sauce and seasonings to beef mixture. Simmer 1 1/2 hours, covered. Add reserved bean liquid, if mixture becomes dry.
Peel and slice tomatoes and onions. Add salt and let stand several hours. Drain, and add white vinegar. Simmer 2-3 hours, and when nearly thick, add brown sugar and mustard seed. Can while hot.
Cut salmon lengthwise into thin strips; cut strips into 36 (4-inch) pieces. Wrap salmon pieces around scallops; thread 2 to 3 onto bamboo skewers. Place kabobs in a shallow dish. Combine soy sauce and next 3 ingredients in bowl and pour over kabobs. Cover and refrigerate. Marinate for 30 minutes. Roast on rack or grill 4 to 5 inches from heat approximately 4 minutes, basting with reserved marinade.
Combine all ingredients, except lettuce leaves, in a large bowl. Serve on lettuce leaves. Serves 6.
Wash and dry chicken. Place in flat baking dish. Sprinkle with salt and pepper. Spread orange marmalade on each chicken breast. Top with butter. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer.
Let sauerkraut and sugar sit 20 minutes. Add celery, onion, green peppers and carrots. Mix well with sauerkraut. Chill and serve. Keeps well in refrigerator for 1 week.
Mix all ingredients together. Put in a baking dish. Bake at 350° until set.
Place cut rhubarb in 9 x 13-inch pan. Sprinkle with 1 cup sugar and marshmallows. Sift together flour, baking powder, salt, 1 cup sugar and nutmeg or cinnamon. Add remaining ingredients and beat 1 minute. Spread over rhubarb and bake at 350° for 45 minutes or until toothpick comes out clean.
Boil shrimp in 18 gallons of water with lemons and shrimp boil (in bags). Drain shrimp; reserve 9 gallons of stock. Brown 2 pounds flour slowly in 4 pounds oleo or other fat. Add onions, celery and green peppers; saute until limp. Add shrimp stock, salt, pepper, tomatoes, okra, parsley and garlic. Cook slowly for 1 hour, then add shrimp and hot sauce. Simmer for 30 minutes. Add file powder to taste at end of cooking. Taste and adjust seasonings. Thicken, if necessary. Cook rice according to package directions.
Mix dry ingredients. Add eggs. Add water to make a batter of medium thick consistency. Good for fish and vegetables.
Brown the chicken in oil. Remove from pan, then sauce the pepper, onion and garlic. Put chicken back in pan with seasoning. Add the tomato sauce and chili powder. Simmer about 20 minutes until done.
Heat oven to 350° for glass dish. Microwave chocolate and butter on High for 2 minutes. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix eggs and vanilla. Stir in flour and walnuts until blended. Spread in dish. Bake 30 minutes. Do not overbake.
Break up Crisco. Add other ingredients. Mix well. Roll into little balls and press flat with a fork. Bake at 350° for 10 to 15 minutes.
Spray 13 x 9-inch baking dish. Preheat oven to 375°. Flatten chicken breast; season with salt, pepper and garlic salt. Mix Parmesan cheese and bread crumbs in a shallow dish. Dip chicken in melted margarine, then roll in bread crumbs and cheese mixture. Place in baking dish. Press leftover crumb and cheese mixture onto each piece of chicken. Pour leftover margarine around chicken. Bake about 25 to 30 minutes being careful not to burn. Edges will be brown. Pour 1 can tomato sauce around chicken. Sprinkle 1 tablespoon oregano over it and make 4 balls of Mozzarella cheese; place 1 on each piece of chicken. Pour last can of tomato sauce on chicken and cheese balls; sprinkle with last tablespoon of oregano. Bake at 350° for about 35 to 45 minutes or until tender. Serve sauce over spaghetti noodles and with a green salad. Leftovers are great as subs.
Preheat oven to 350°. Place half of onions in a 13 x 9-inch baking dish. Top with half of crackers and half of Parmesan cheese. Repeat with remaining ingredients (except margarine).
Rub margarine into flour. Mix in sugar. Put beaten eggs into milk; mix all together. Knead slightly; roll out about 3/4 inch thick. Cut into rounds. Place on baking sheet; well apart. Brush tops with a little beaten egg. Bake at 350° to 375° for about 5 to 10 minutes or until when tapped they sound hollow. If desired, before baking, add currants, raisins, cherries or any dried fruit. Serve warm and covered in butter and jam or just plain.
Boil chicken breasts about 45 minutes or until done. If breasts are large, cut in half. sprinkle with Season-All and lemon pepper (or your favorite seasoning). Wrap each breast in a crescent roll. Place in greased 9 x 13 dish. Mix soup, sour cream, cheese and butter; heat slowly until hot and cheese melts. Pour over chicken. Bake at 350° about 25 to 30 minutes or until bubbly.
d surface to 1/8-inch thickness. Fit into 9-inch pie plate; trim and flute edge. Pierce bottom with fork. Bake at 350° for 20 minutes, or until bottom is cooked through but not brown. Cool. Mix flour, sugar and salt. Put butter and eggs into large bowl; stir in dry ingredients. Stir in vanilla. Stir in walnuts and chocolate chips; pour into cooled pie shell. Bake at 325° for 40 to 45 minutes, until top is golden. Cool slightly on rack. Serve warm, cut in wedges topped with Cool Whip.
Blend together milk, egg, sugar and vanilla. Add clean, crushed ice until the mixture is absorbed. Then serve in an ice cream cone, topped off with maple syrup or thawed orange juice concentrate.
Drain carrots and pour into large bowl. Add onions and bell pepper. Combine remaining ingredients in a saucepan and bring to boil. Pour over carrot mixture. Mix well and refrigerate. The longer it marinates, the better it is!
Combine chicken broth, vinegar, soy sauce and ginger in saucepan. Bring to a simmer. Add tortellini and bok choy stems; simmer 15 minutes, removing tortellini after it tests done. Add bok choy leaves, chicken and onions. Cook just until bok choy leaves wilt. Return tortellini to soup.
Mix well and drop by teaspoon, 2 inches apart, on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown meat in oil; add onion, green pepper, garlic, celery and V-8 juice. Simmer about 3 hours. Salt and pepper to taste. Boil noodles in salt water until tender. Grate cheese, saving some to put on top later. Add cheese to noodles while hot, then add this to meat mixture. Pour in casserole dish and sprinkle with grated cheese. Warm in oven about 20 minutes.
Cut pears or apples into halves; pare and core. Simmer for about 6 minutes in water and 1 cup sugar. Place on a serving dish.
Sift dry ingredients together. Add egg and enough milk to make a thick batter. Add melted butter; drop by spoonfuls into boiling hot shortening. Cook until brown and done in center. Serve hot, sprinkled with powdered sugar. Serves 6 - maybe! Delicious for Sunday breakfast.
Combine first 6 ingredients. Stir in chocolate chips and pecans. Bake in Bundt/tube pan at 350° for 1 hour.
Mix all together. Can be served just plain with cracker or can be chilled, rolled and formed into a ball and rolled in parsley.
Dissolve jello in hot water. Add tomato sauce and other ingredients. Blend. Pour into molds or dish. Chill until firm.
Put butter in 2-quart dish. Microwave on Roast 1 1/2 minutes. Add seasonings to butter and mix well. Roll chicken in butter; place skin side down. Cover with plastic wrap. Microwave on High for 10 minutes. Turn chicken and pour water or wine on chicken. Cook on High 6 to 8 minutes. Let stand 5 minutes before serving.
Fry out pork cubes until lightly browned. Remove cubes to paper towel. Fry onion in same pan without removing any liquid, until golden brown. Add small amount of water; add fish. Cook until fish is done. Cook potatoes in separate pan; drain almost all of the water and add cooked fish and onion to potatoes. Add pepper and milk. You may add salt if desired before serving.
In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour; stir well. Dissolve bouillon in hot water. Gradually add bouillon, milk, chili powder and pepper to mixture and stir well. Microwave on High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes. Stir in chiles and microwave on High for 1 minute. Stir well before serving.
Combine soup, milk, chicken, vegetables and onions with 1/2 cup shredded Cheddar. Bake covered at 375° for 20 minutes or until done. Remove from oven. Arrange crescent rolls on top. Sprinkle with remaining cheese and bake uncovered until brown.
Cook rice; do not overcook. Fry onion in oleo until tender on low heat. Add eggs and mix. Add rice and mix well. Combine soy sauce with water. Add to rice mixture. Sprinkle just a little garlic powder. Cover until ready to serve.
Preheat oven to 350°. Sift together the flour, sugar, baking powder, baking soda and salt into large bowl. Cut in butter or margarine until mixture is crumbly. Stir egg with orange rind and orange juice, then blend mixture into flour mixture. Stir just until flour is moistened. Fold in raisins, cranberries and nuts. Spoon into greased 9 1/2 x 5 1/4-inch loaf pan. Bake at 350° for 60 to 70 minutes, or until tester inserted into center comes out clean. Cool in pan 5 minutes, then invert onto wire rack. Turn right side up. Cool. Wrap for 24 hours before serving.
Combine first 4 ingredients in bowl; mix well. Spoon into greased baking pan. Top with Parmesan cheese. Bake at 300° for 1 1/2 hours.
Melt butter in a 9-inch square baking dish. Sprinkle crushed cereal over butter, then layer alternately all ingredients over top, except milk. Pour milk evenly over top. Bake in a 350 degree oven for 25 minutes. Refrigerate until set and cut into squares.
Blend condensed milk and lemon juice until thick. Add peaches, pineapple and mandarin oranges. Blend in Cool Whip. Pour into 2 small graham cracker crusts. Chill.
Combine syrup, sugar and water in heavy saucepan. Bring slowly to 230° or until syrup spins a thread. Add peanuts and continue to cook to 300°. Stir to prevent burning. Remove from heat. Add butter, vanilla, soda and salt and stir until blended. Pour into well buttered cookie sheet. When cool, break into pieces.
Mix together and separate into 5 cakes. Run through cutter on #5 setting; cut in half and run through on #3 setting. Use scissors to cut into length of noodle you want and run through cutter. Put cut noodles on cookie sheet and freeze immediately. When frozen, bag and keep frozen until ready to use. When ready to use, put frozen noodles into boiling broth and cook for about 20 minutes.
Heat butter until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove and stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or oblong baking dish. Cook, uncovered, for 40 to 45 minutes at 350°. Sprinkle with parsley, if desired.
Brown onions in butter until golden brown. Mix flour, salt, pepper and garlic salt with meat and brown. Add soups. Simmer, uncovered, until done. Add sour cream and simmer a little longer. Serve over rice or noodles.
Drain all vegetables well. Combine with vinegar and sugar in bowl; mix well. Chill overnight.
*Dissolve the cornstarch in the 1/4 cup water before adding to mixture.
Heat oven to 450°. Spray square 8 x 8 x 2-inch pan with nonstick cooking spray. Mix oil, lemon juice and thyme in medium bowl; toss with potatoes. Place potatoes in pan. Sprinkle with salt and pepper, if desired. Bake 20 minutes; turn potatoes. Bake about 15 minutes longer or until potatoes are tender and light brown. Makes 2 servings.
Blend cream, fat, salt, pepper and celery salt to make white sauce. Combine chicken, onion juice, lemon juice and parsley. Add to sauce. Cool; shape into balls or cones. Dip in egg. Roll in crumbs. Fry in deep fat until well browned. Serve with green peas.
*Fish you can use: halibut, salmon, sea bass, shark, swordfish, tuna or whitefish.
Grease baking dish. Place potatoes in dish. Pour milk over. Dot with butter. Bake, covered, at 400° for 40 minutes or until potatoes are tender. Uncover and put cheese on top. Bake 5 minutes more, uncovered.
Boil potatoes with skins on. Refrigerate. When potatoes are cold, take skins off and grate. Mix remaining ingredients with potatoes and bake at 350° for 30 minutes in a 9 x 13-inch pan.
Mix the first 4 ingredients together and set aside. Mix with hands meal, flour and salt to taste. Add shortening with very hot water. Mix with hands until you can pat out.
About 1 hour before serving, mix cheese, onion and Hellmann's together. Put in baking dish. Bake at 350° for 45 minutes to 1 hour (until golden brown and bubbly). Serve hot with Fritos scooping chips.
Mix ground beef and soup together. Spread in bottom of pie crust. Put layer of vegetables on meat mixture. Cover with mashed potatoes. Sprinkle cheese over top. Bake at 350° for 30 minutes or until lightly browned on top. Slice into pie shaped pieces and serve.
Mix together and melt chocolate chips, peanut butter and margarine. Add Crispix and stir to coat. Place in large resealable container and add confectioners sugar. Seal container and shake until coated. Cool.
Use any other canned fruit if desired. Peel and grind apples, tomatoes and suet. Mix ingredients together. Heat to rapid boil and simmer until thick. Pour into clean jars. Process in boiling water for 25 minutes.
Brown hamburg; drain. Add chopped onions and pepper. Saute for a few more minutes to cook onions and pepper. Add chili powder. Add can of tomatoes to heat for about 5 to 10 minutes. Add kidney beans last and heat, stirring gently. Serve with cheese sprinkled on top and Doritos served on side of plate.
Melt margarine; saute onion and mushrooms. Add soup, cheez whiz and milk. Mix well and heat until cheez whiz is melted. Add broccoli and rice; pour into a baking dish. Bake at 350 degrees about 30 minutes until hot and bubbly.
Cook pasta; rinse and set aside. Saute vegetables in lots of garlic and a little olive oil. When just tender, add pesto and mix well. Then mix vegetables, pasta and Ricotta together. Pour into a 9 x 13-inch baking dish. Top with Mozzarella. Cover and bake at 350° for about 45 minutes or until hot throughout and cheese is melted.
Cook sliced squash in boiling water for 5 minutes. Drain and place by layers in baking dish the following: squash, chopped tomatoes, chopped onions and green pepper (if you like). Add grated cheeses. Mix together the egg, melted butter and a few drops of Worcestershire sauce. Pour over Squash Casserole and bake 20 minutes.
Combine eggs and sugar; mix well. Add remaining ingredients; stir well. Pour mixture into freezer can of a 5-quart freezer. Freeze according to manufacturer's instructions. Let set 1 hour. Yields about 1 gallon.
Saute onions in butter until slightly browned, stirring frequently. Add broths and seasonings. Bring to a boil, reduce heat and simmer 20 minutes. Add sherry; return to a boil. Remove from heat. Cool, skim fat, remove bay leaf and refrigerate until needed.
Combine all ingredients in small saucepan. Bring to boil over medium-high heat. Remove from heat, brush on meat the last 20 minutes of baking.
Beat all together. Bake at 350° for 30 minutes. This is a chewy cake.
Mix first 3 ingredients together and pat into the bottom of 9 x 13-inch pan. Spread nuts over this. Combine powdered sugar, butter, egg and cream cheese; beat well. Spread over mixture in pan. Bake at 350° for 45 minutes. Cool. Cut into squares.
In skillet that has lid, fry bacon 2 minutes. Stir in onions and garlic. Cook until tender. Add hamburg and brown lightly. Stir in seasonings, tomato sauce and water. Cover and simmer about 25 minutes. Stir in ripe olives. Break 1/2 of spaghetti into greased 2-quart casserole. Cover with 1/2 sauce and 1/2 cheese. Repeat layers. Cover and bake for 45 minutes. Uncover and bake 15 minutes or longer, until brown and bubbly.
Mix Rice-A-Roni as directed on box. Let this simmer. Brown your chicken strips. Put into Rice-A-Roni while it simmers. Let simmer 20 to 30 minutes. Ready to eat.
*Colored decors, assorted candies, such as jelly beans, gumdrops, candy-coated chocolate pieces, nonpariels, black, and/or red shoestring licorice.
Dissolve gelatin in 3/4 cup boiling water. Add cold water; set aside. Mix and bake cake as directed in a 9 x 13-inch pan. Cool cake 20 to 25 minutes. Poke holes about 1 inch apart with end of wooden spoon. Slowly pour gelatin mixture into holes. Refrigerate cake while preparing frosting.
Place half of cake pieces in 9 x 9 x 2-inch pan. Reserve 1/3 cup cherry filling. Spoon remainder over cake. Top with remaining cake. Combine pudding mix with sour cream. Beat smooth. Spoon over cake. Chill 5 hours. Cut in 9 squares. Garnish with filling.
Cream shortening and sugar. Add eggs. Beat. Add dry ingredients and mix thoroughly (batter will be heavy). Stir in apples, then nuts. Bake in a greased 13 x 9-inch pan for 1 hour at 325°. Serve hot or cold. Great with whipped cream.
Mix all ingredients with the exception of party rye. Now spread on the party rye. Bake at 350° for about 10 minutes or until brown.
Cook chicken first. Cook noodles in the broth or stock of chicken. Saute onion and bell pepper. Combine all, saving 1 cup grated cheese for top of casserole or topping. Place in 2-quart casserole dish. Cover and bake at 350° for 30 minutes.
Crust: Mix until crumbly flour, oleo, finely chopped nuts and 1 tablespoon sugar. Spread in long pan. Bake at 300° for 15 to 20 minutes. Roast 1/2 cup nuts for 10 minutes to be used for topping.
Remove sausage meat from outer casing; chop the meat. In large Dutch oven, over medium heat, saute sausage, beef (break up beef with wooden spoon). Add onion and garlic, stirring frequently, until well browned, about 20 minutes. Add sugar, 1 teaspoon salt, the basil, fennel, pepper and half of the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling. Reduce heat; simmer, covered, stirring occasionally, until thick, 1 1/2 hours.
Cut confectioners sugar, butter and flour with pastry blender. Press into 12 0r 14-inch pan and bake at 350° for 10 to 15 minutes. Don't overcook. Beat together softened cream cheese, egg, sugar and vanilla. Spread on the cooked crust and bake until set (10 to 15 minutes). Allow to cool some. Arrange fruit on top in concentric circles. Don't use bananas. Good ones are fresh kiwi, grapes and strawberries; and also canned pineapple, mandarin oranges and peaches, but any fruit is okay, except bananas. Combine cornstarch, sugar and juices. Cook and stir until thickened. Cool and spread over fruit. Refrigerate.
In an electric skillet, set at 350°, mix Carnation and sugar. Bring to a boil. Boil 5 minutes, stirring constantly. Turn off heat.
Brown meat and drain. Add taco seasoning mix, water and simmer for 5 minutes. Drain juice and mix with beans. Layer beans, meat, cheeses, pepper, onion and chilies. Cut tomato on top. Bake 1/2 hour at 350°.
Crush 22 vanilla wafers and line pie pan. Cream butter and sugar together. Add melted chocolate and beat just to blend. Add egg yolks and beat until a fluffy mixture. Add chopped nuts and vanilla. Fold in egg whites. Pour into pie pan. Crush the other 22 vanilla wafers and sprinkle over filling. Chill overnight (nice to be able to make it the day before you serve it). Serve with Cool Whip.
In large bowl, place lettuce and water chestnuts. Top with onion, celery and peas in this order. Cover with mayonnaise (frost as cake). Chill overnight. Put crumbled bacon on top, then chopped eggs. Add sliced tomatoes until covered. Top with cheese. Do not toss. When ready to serve, dig deep and get some of each layer. Makes 10 to 12 servings.
Mix dry ingredients. Add shortening. Mix to consistency of corn meal. Add egg and water. Pat to 1/2-inch thickness. Cut and bake.
Brown diced onion in oil; add garlic and brown. Turn off stove. Add 3 cans of clams (2 with juice and 1 without). Add lemon juice, parsley, oregano and bread crumbs. Mix together; put into a casserole dish. Bake for 20 minutes at 350°. Serve with crackers.
Stir together sugar and syrup in a 1 1/2-quart casserole. Microwave on High for 4 minutes. Stir in peanuts; microwave on High for 3 to 5 minutes, until light brown. Add margarine and vanilla; stir well. Microwave on High for 1 to 2 minutes. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour.
Mix together flour, oats and sugar in large bowl. Stir in butter with fork to make a crumbly mixture. Set aside.
Combine celery soup, mushroom soup, milk and rice. Pour into lightly greased 13 x 9-inch baking pan. Arrange chicken pieces on top. Shake onion soup mix in package and sprinkle over chicken. Bake, covered, in 325° oven about 2 hours.
Mix first 2 ingredients together in a large bowl. With beater add pineapple, marshmallows and cherries.
Cook broccoli, according to package directions. Mix broccoli, soup and cheese in bowl. Spread over crushed crackers in casserole dish. Bake at 350° for 30 minutes or until bubbly.
Mix melted oleo and cracker crumbs. Press into a 13 x 9 x 2-inch greased pan. Beat powdered sugar, eggs and oleo for 15 minutes with mixer. Spread over graham cracker crust. Slice bananas over mixture. Spread drained pineapple over bananas. Top with Cool Whip. Sprinkle nuts and quartered cherries all over. Cool overnight. Refrigerate until served.
Mix all ingredients except tomato and shrimp. Heat in chafing dish. Add tomato and shrimp after mixture is melted and mixed well. Yields 12 servings.
In a large bowl, beat eggs until foaming. Cook spinach according to package directions; turn into strainer to drain and press out liquid. In a 10-inch skillet, cook onion in hot oil until wilted (about 5 minutes). Stir spinach and onion into eggs with ham, Parmesan cheese, Ricotta cheese, salt and pepper. Line a 10-inch pie plate with half of the pastry. Add spinach mixture. Cover with remaining pastry. Cut 6 (1-inch) vents in it. Seal and flute edges.
Mash hot potatoes in large mixer bowl. Add cream cheese in small pieces and then butter. Beat well until cheese and butter are melted and completely mixed. Mix the eggs, milk and onions and add to the potato mixture along with the salt and pepper. Beat well until light and fluffy. Place in greased 9-inch round casserole and refrigerate overnight. Bake in preheated oven at 350° for 45 minutes until lightly browned on top. Makes 8 to 12 servings. (This is a great holiday casserole.)
Cream oleo and sugar. Add eggs, vanilla and sour cream. Mix well. Sift flour, baking powder and soda. Add to above mixture and mix well. Add chocolate chips. Pour into ungreased tube pan. Bake in preheated 375° oven for 35 minutes. Turn off heat; leave cake in oven 5 minutes more. Then open oven door; leave cake in oven 5 minutes more. (Total baking time: 45 minutes.) When cooled, sprinkle with sifted confectioners sugar.
Beat eggs, sugar, salt, milk and flour together. Add sweet potatoes, pineapple and butter. Bake 45 minutes in a 350° oven. Serves 6 to 8.
In large skillet, cook onions, celery and green pepper in water until tender-crisp. Add rice, shrimp, crab meat, mayonnaise and seasonings. Mix well. Turn into shallow buttered casserole or individual sea shells. Top with buttered crackers. Bake at 375° for 25 minutes or until heated through. Makes 6 servings.
Boil eggplant until tender. Soak bread in milk. Add eggplant and other ingredients to the bread mixture. Place in a 1 1/2-quart casserole dish. Top with grated cheese. Bake at 350° for 20 to 30 minutes, until fluffy and brown.