HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast in a slow cooker. Add all ingredients and cook until the beef roast is tender and pulls apart.
Heat oven to 350°. Mix milk and cream cheese. Add mayonnaise and Good Seasons. Mix until smooth. Stir in clams, cheese, peppers and Parmesan. Spoon into 2-quart baking dish. Bake for 30 minutes. Serve hot with vegetable sticks or French bread slices.
Place all ingredients in 2-quart bowl and cover tightly. Microwave 10 minutes at High power, then 4 minutes at 30% power. Remove spices and serve. Makes four 8-ounce servings.
Mix refried beans and taco seasoning. Spread in casserole dish. Next layer avocado dip, sour cream, chopped chilies, chopped black olives, tomatoes, and green onions. Top with grated cheese. Serve with chips.
Wash, pare and cut potatoes into small pieces. In 2-quart saucepan, bring water to a boil and add potatoes and onion. Cover and cook over low heat until tender. Mash slightly. Do not drain. Measure the potato mixture and add enough milk to make 5 cups. Combine melted oleo, flour and parsley and stir into potato mixture. Cook and stir until thickens. Season with salt and pepper. Remove from heat and add cheese.
Mix Cool Whip and sour cream. Drain oranges and pineapple chunks and add to Cool Whip and sour cream. Add marshmallows and coconut. Refrigerate overnight.
Put cut pieces of chicken in 3-quarts water. Add seasonings. Cook for 1 1/2 to 2 hours. Remove chicken and cool, then debone. Refrigerate broth until fat coagulates; skim off. Dice meat (discard bones). Return meat to broth and reheat.
Cream sugar and oleo together. Add 1 cup flour, baking powder and milk. Mix together until a crumbly mixture. Sprinkle cornstarch and sugar over peaches in a 9 x 13-inch pan. Add boiling water. Bake at 350° for 1 hour.
Set aside 1/2 cup grated cheese for topping. Grease or Pam 13 x 9 x 2-inch baking dish or smaller for thicker crust. Mix all ingredients and spread in dish. Top with cheese. Bake 30 to 35 minutes or brown.
Cook chicken and cut up. Mix soup and dip. If mixture is real thick, you can dilute a little with water. Place chicken in a 13 x 9-inch pan. Cover with soup mixture. Sprinkle stuffing on top and bake 30 minutes at 350°.
Drain and rinse shrimp and clams. Mix all ingredients together and serve in a fondue pot. Serve with crackers or choice of dippers.
Soak peas in water before cooking. Put all ingredients in crock-pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Makes 2 1/2 quarts.
Beat together sugar, shortening, eggs and vanilla until fluffy. Add baking powder, baking soda and salt. Beat again. Add flour and whole milk alternately. Beat. Put in refrigerator for 3 hours. Take enough batter to roll out 1/8-inch thick. Cut with 3 or 4-inch round cookie cutter. Place 1 teaspoon or more of mincemeat on 1 round. Top with another round. Crimp edges. Put on greased cookie sheet. Bake at 400° for 8 to 10 minutes or until lightly browned. Excellent!!
In Dutch oven, combine soup, soup can of water, corned beef and undrained vegetables. Bring to boil. Stir together the biscuit mix and 1/3 cup water until moistened. Drop biscuit mix from rounded tablespoonful atop bubbling stew, making 4 to 6 dumplings. Sprinkle dumplings with dried parsley flakes. Cover tightly. Reduce heat; simmer 15 to 18 minutes.
Grind liver, onion and bread. Add beaten egg and seasonings. Mix well and drop from tablespoon onto greased frying pan. When brown on one side, turn and brown on other side.
In a medium sized bowl mix sugar, cocoa and flour. Put oil in a frying pan and heat. Stir in dry ingredients in the pan until it is thoroughly blended. Slowly pour in the milk, stirring constantly until it thickens. (The amount of milk may vary.) It is good on biscuits, toast, muffins, etc.
Preheat oven to 375°. Cream the butter and brown sugar until smooth. Add egg and mix well. Dissolve the baking soda in the rum; add to mixture. Sift salt with the flour and combine with the mixture. Add the raisins and walnuts; mix well. Drop by spoonfuls on a greased cookie sheet. Bake 8 to 10 minutes, until lightly brown. Makes 3 dozen.
Mix in order given. Pierce the steaks all over; place in Ziploc bag. Pour marinade over steaks and seal. Turn bag over once in a while and let set for 2 hours total. Grill steak, basting with marinade.
In a mixing bowl, stir together flour, salt and sugar. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to one side of bowl. Repeat until all is moistened. Form dough into a ball.
Add cooked rice to milk and heat to scalding in double boiler. Beat egg yolks with sugar. Add rice mixture slowly and beat. Pour back in double boiler and cook until thick. Fold in raisins. Place in buttered casserole; cover with meringue and brown.
Brown meat, drain and set aside. Saute onions until tender. Add beef and all remaining ingredients, except beer. Bring to boil, stirring constantly. Add beer and simmer for 30 minutes. Top with shredded Cheddar cheese. Serve with saltine crackers. Yields 6 to 8 servings.
Microwave Velveeta process cheese spread and Pace picante sauce in 1 1/2-quart microwave-safe bowl on High 5 minutes or until Velveeta process cheese spread is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or broiled green, red and yellow pepper wedges. Makes 3 cups.
Mix all of the ingredients. Put in cake pan. Bake at 350° for 25 to 30 minutes.
Cook macaroni in boiling salted water until tender; drain. In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add cheese. Stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2 -quart casserole. Garnish top with rings of bell pepper. Bake in 350° oven for 35 to 40 minutes.
Combine the first 6 ingredients in large bowl. Add eggs or egg substitute, milk, oil and vanilla. Beat at medium speed for 2 minutes. Then stir in 1 cup boiling water. Bake at 350° for 30 to 35 minutes.
Sift together flour, salt and spices; set aside. Cream margarine and sugar, add persimmon pulp and baking soda, mix well. Add egg, mix well. Stir in sifted dry ingredients then nuts and raisins. Drop by teaspoonfuls on lightly greased baking sheet, bake at 350° for 15 minutes. Store in glass jar, they will keep soft and fresh. These freeze well too.
Brown and drain ground beef. Add lettuce, tomatoes and cheese. Just before serving, add the corn chips and dressing.
Top with chopped pecans that have been sauteed in butter. Bake at 350° for 20 minutes. Serve with crackers.
Mix stuffing and margarine. Reserve 1/2-cup stuffing mixture. Mix soup, sour cream, squash, carrot and cheese. Add to stuffing mix. Put in 2-quart casserole dish and top with reserved 1/2-cup stuffing mixture. Bake at 350° for 40 minutes or until hot. Serves 8.
In a bowl, stir together flour, sugar, baking powder, salt and baking soda. Make a well in the center of this flour mixture; add the egg, orange juice and butter. Stir just until dry ingredients are moistened. Stir in cranberries and nuts.
Combine all ingredients and stir until well blended. Grease the sides and bottoms of three 1-pound coffee cans. fill each with 1/3 batter. Cover tops lightly with foil. Place cans on a rack inside a kettle. Add enough water to come halfway up sides of can. Cover kettle. Bring to a boil. Simmer 2 1/2 to 3 hours or until bread is firm. More water may be added to kettle if necessary.
On lettuce leaves, add 1 slice pineapple. Put a spoonful of Miracle Whip in pineapple hole. Add a dab of pineapple juice. Serve cold.
Brush fish fillets with olive oil and sprinkle lightly with ginger and garlic. Broil 3 to 4-inches from heat source, about 5 minutes or until fish flakes when tested with fork.
Beat egg whites until forms stiff peak. In mixer, beat yams until fluffy. Add remaining ingredients. Fold in stiffly beaten egg whites. Spray casserole dish with Pam. Pour yam mixture into casserole and sprinkle with chopped pecans. Bake uncovered 25 to 30 minutes at 350°.
Boil and debone chicken. Layer chicken, Doritos, cheese, onion and corn in greased casserole dish. Mix soups, milk and tomatoes. Pour over casserole. Top with grated cheese. Bake at 375° until done, about 30 minutes.
Mix together flour and salad oil. Add enough water to make the dough soft and pliable. If desired, add food coloring. This dough is soft and elastic and doesn't harden. Keep it in covered containers or Ziploc plastic bags. Let the children play with the Cloud Dough; encourage them to think of different ways to describe how it feels.
Mix together. May add 2 cups miniature marshmallows and coconut. Cover with Saran Wrap and chill.
Preheat oven to 400°. Press or roll the biscuit into a 2 1/2-inch circle. Spoon pizza sauce on biscuit. Top with pepperoni and cheese. Place pizza on ungreased cookie sheet. Bake for 10 to 12 minutes. Makes 1 serving.
Shred cheese and blend with sherry wine. Add egg, onion, mustard and salt. Butter bread and spread with the cheese mixture. Sprinkle with poppy seed. Bake at 450° for 10 minutes.
Wash, dry and stem mushrooms. Melt butter over low heat. Add crumbs and cheese and brown lightly, stirring constantly. Stir in salt and pepper. Stuff mushroom caps with mixture. Arrange on cookie sheet. Center on cooking grill. Cover kettle and cook 10 to 15 minutes or until mushrooms are tender.
Peel and slice zucchini in 1/2-inch slices. Place all ingredients in a casserole dish in layers. Top with extra cheese. Bake at 350° until ingredients are tender. Season to taste.
Mix together and store in an airtight container (will fill a 1-gallon jar). To use, place 1/3 cup of the chocolate mixture in a mug and fill with hot water; stir.
Measure words carefully. Add heaping cup of understanding and forgiveness, using generous amounts of patience. Cook with gas on the front burner. Keep temperature low; do not boil Add dash of humor and pinch of love. Season to taste with spice of life.
Combine all ingredients in casserole dish. Bake at 350° for 45 minutes.
Cream together shortening, sugar and brown sugar; add eggs, then add remaining ingredients. Roll into walnut size balls. Press with fork. Bake at 375° until brown around edges.
Mix ingredients well. Add enough flour to make dough stiff. Bake at 350° until done.
Sift together all dry ingredients. Add egg, fruit cocktail and vanilla. Pour mixture into greased 13 x 9-inch pan. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped nuts over top. Bake 45 minutes at 325°.
Mix first three ingredients. Spread on tortillas. Sprinkle ingredients over cream cheese mixture. Roll tortillas tightly. Chill at least 2 hours. Cut into 1-inch pieces. Serve spirals facing up.
Beat eggs (light). Add sugar, syrup, salt, vanilla and butter. Line pie pan with plain pastry. Put in pecans. Add mixture. The nuts will rise to the top. Bake at 350° for 45 minutes.
*Regular Jell-O pudding and pie filling that has to be cooked can also be used.
Preheat oven to 400°. Prepare stuffing mix according to package, but do not let stand. Spoon stuffing across center of 2-quart shallow baking dish. Arrange chicken breasts on each side of stuffing. Combine soup, milk and parsley. Pour over chicken. Cover with foil. Bake 15 minutes; uncover and bake 10 minutes or until chicken is no longer pink. Stir sauce before serving.
Fry down meat and onions and taco sauce. Then mix Bisquick, milk and eggs together. Set aside. In a greased cake pan, spread meat mixture on the bottom, then add Bisquick mixture on top of meat. Bake at 400° for 25 minutes. Put sour cream, lettuce and tomatoes and cheese on top and serve.
Make up like biscuits. Roll out and let rise 1 hour. Bake at 425° or 450° until brown.
Pour milk into saucepan and beat eggs in, one at a time. Mix well. Add vanilla. Add salt and sugar. Mix slowly. Do not cook over direct flame since mixture scorches easily. Use griddle under pan. Cook over low heat and stir until mixture looks like firm scrambled eggs. Pour mixture into a cheesecloth bag and tie tightly. Hang and let drain for about 3 hours or until liquid stops draining. Carefully remove cheese from bag to avoid breaking. Store in refrigerator.
Combine sugar and cinnamon. Use scissors to cut each biscuit into 4 pieces. Roll each piece of biscuit in cinnamon-sugar mixture and put into a 10-inch tube pan. Melt margarine in a small saucepan. Add brown sugar and boil. Pour over biscuits. Sprinkle remaining sugar on top. Bake in a preheated oven at 350° for 30 minutes. Cool and pull apart and enjoy!!
Combine meal, flour and onion. Add gradually egg and milk. Drop from a spoon into hot oil. Mixture should be thick. Cook until golden brown. Hush puppies can be cooked in same oil as fish was cooked in.
Cream butter until fluffy. Add sugar; beat well. Add eggs, one at a time. Combine three dry ingredients together. Add these slowly. Beat until everything is well mixed. Roll or drop by teaspoonfuls onto a greased cookie sheet. Bake until bottoms are slightly tan. Remove immediately and place on paper towels to cool. Bake approximately 8 minutes at 350°.
Knead together every day for 3 days. Keep refrigerated. On the fourth day, knead once again, then roll into 6 loaves about 2 inches in diameter. Place on racks over drip pans. Bake at 225° for about 5 hours. Cool completely and wrap well; freeze.
Combine all ingredients in bowl and mix by hand. Pour into 9 x 13-inch pan and bake at 350° for 35 minutes.
Mix all ingredients except egg whites. Whip egg whites stiff. Fold in corn mixture. Pour into greased casserole dish. Bake in 350° oven for 45 minutes to 1 hour.
Start preparing pasta according to package directions. Meanwhile heat oil over medium heat in pan and saute pepper, mushrooms, onion and basil until onion begins turning translucent. Add oregano and garlic; toss in pan for 1 minute.
Blend cream cheese and soup. Stir in chicken, onion and cooked broccoli. Spread one can of rolls on cookie sheet. Next, spread chicken mixture over roll, leaving edges free. Sprinkle cheese over top. Place other can of rolls over top of this mixture and spread. Pinch edges and bake at 350° until brown, about 22 to 28 minutes.
Preheat oven to 375°. Grease cookie sheet. Mix first 5 ingredients well. Sift dry ingredients and add to first mixture. Roll into 1 1/4-inch balls. Flatten with fork dipped in flour. Bake on cookie sheet at 375° for 10 to 12 minutes. Yields 3 dozen.
Bake a 10 x 13-inch sheet cake as directed. Mix together in bowl the cream cheese, milk, pudding mix and pineapple. Spoon over cooled cake. Spread Cool Whip over pineapple mixture. Garnish with nuts and cherries. Cut in 24 squares. Keep covered in refrigerator.
In a large saucepan, parboil potatoes about 20 to 25 minutes or until nearly done, firm, yet soft enough to be pierced with a knife. Drain and cool; peel and cut into 1/2-inch thick slices. Halve apples lengthwise; core and cut into 1/4-inch slices. Squeeze lemon juice over apples to prevent them from turning brown. Grease a 9-inch quiche dish. Arrange potatoes and apple slices in alternating rows working from the outside of the dish toward the center and ending with potatoes. In a small bowl, combine remaining ingredients. Sprinkle over slices. Microwave on High, turning the dish every 5 minutes until apples are done. This can be baked at 350° for 30 minutes. Pierce with a knife to check if apples and potatoes are cooked.
Drain pineapple; save juice. Set aside. Coat large skillet with cooking spray. Place over medium heat until hot. Add pork. Cook until brown on all sides. Remove pork and drain on paper towels. Wipe skillet dry. Return pork to skillet; stir in pineapple juice, broth, vinegar, sugar, soy sauce and ginger. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes until pork is tender. Add pineapple, green pepper and onion. Simmer 4 to 5 minutes until vegetables are tender. Mix cornstarch and water; pour over pork mixture. Stir until bubbly. Serve over rice. Makes 8 servings.
Put salmon and cheese into pie crust; spread evenly. Mix mayonnaise, milk, eggs and cornstarch until smooth. Pour over fish and Cheddar. Bake at 350° for 35 to 40 minutes or until center is firm. Cook up several and freeze extras. Defrost and warm in oven for 30 minutes.
Blend softened cream cheese and milk. Add remaining ingredients. Mix well. Place in bowl with lettuce leaf. Serve with small bread chunks or snack crackers of your choice.
In double boiler, melt butter and chocolate. Stir in sugar and cocoa. Blend in milk, vanilla and salt. Stir until thickened. Put in jar with lid and keep in refrigerator. Reheat in microwave or sit jar in hot water. Keeps 2 to 3 weeks, if it lasts that long!
Hard boil eggs, let cool. Cut 12 hard boiled eggs into halves then put yolks through a food mill or mash with fork. Add other ingredients to egg yolks, then put mixture back into the egg halves. Garnish with paprika.
Cream peanut butter, shortening and sugar. Add eggs. Mix with dry ingredients. Make into small balls and flatten with a fork. Bake at 350° for 15 minutes.
`In 4-quart saucepan, combine broth, water, carrots, celery, onion and pepper. Cook over medium heat until mixture boils. Reduce heat; cover and simmer 5 minutes. Add All-Bran Noodles and return mixture to a boil. Simmer 10 minutes or until noodles are tender, stirring occasionally. Stir in chicken and continue to cook 1 minute longer. Remove from heat; stir in parsley. Serve hot; makes 6 servings (1 1/2 cups each).
Stir together Eagle Brand milk and Cool Whip. Add pineapple, nuts and cherries. Best if made night before.
Heat oven to 400°. Lightly grease a 9-inch pie plate. Cook beef and onion until brown. Add salt and pepper; drain. Spread beef and onion in bottom of pie pan. Sprinkle grated cheese over top. Thoroughly mix milk, Bisquick and eggs; pour over hamburger mix. Bake for 30 minutes.
Add all ingredients to broth except chicken. Add cheese and simmer until melts. Add chicken and spaghetti. Put in large casserole dish. Cover and bake at 325° for 45 minutes.
Mash shrimp with a fork. Mix dip mix and sour cream. Add shrimp to this. Chill overnight.
Boil the water and remove from the heat. Add tea bags and let steep for 15 minutes. Remove tea bags. Add juices to the tea base. Heat all the ingredients until piping hot, but do not boil. Add water to taste as the juices and tea base are heating. The longer you heat this, the better. Add amounts of juice to your personal taste. Other juices can be substituted from any canned fruit. Leftover spiced tea can be refrigerated and re-warmed for at least a week.
Mix all ingredients. Press into 9-inch pie pan. Bake at 350° for 10 to 15 minutes.
Place chicken and celery in a large bowl. Combine mayo and curry powder; add to chicken mixture and mix well. Cover; chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens, if desired. Sprinkle with nuts. Makes 4 to 6 servings.
Prepare rice; keep warm. Meanwhile, shell and devein shrimp. Rinse with cool water; pat dry. Cut mushrooms in half or quarters if large. In nonstick skillet over high heat in 1 tablespoon of oil, cook mushrooms and salt, stirring occasionally. Remove mushrooms. In same skillet in 2 teaspoons oil, cook shrimp and garlic until browned. Cook 1 minute. In cup mix teriyaki sauce, cornstarch and 3/4 cup water until blended. To skillet with shrimp, add mushrooms, snap peas and teriyaki mixture. Boil 1 minute. Serve with rice. Makes 4 servings.
In heavy saucepan, over low heat, melt margarine. Add cocoa, then 2/3 cup sweetened condensed milk, stirring until smooth and slightly thickened. Pour into medium bowl; cool to room temperature. Beat in 1 tablespoon orange juice and 1 teaspoon rind. Fold in half the whipped cream.
Mix flour, baking powder and salt together. Cut in shortening. Mix egg, water and vinegar in a cup; beat slightly. Then pour into flour mixture and mix (with fork or pie dough cutter) until you can form one big ball. Divide into 3 sections. Place each part into a quart size plastic bag. Mash each flat. Refrigerate extras up to one month in Ziploc bag.
Mix sour cream with all seasonings and chopped greens. Place 2/3 lettuce in salad bowl. Pour dressing and mix gently. Refrigerate for 15 minutes to blend tastes. Add the other 1/3 lettuce. Mix lightly and serve at once. At this point, can add sliced cucumber and/or radishes for color. But never, never tomato, green pepper or other.
Preheat oven to 350°. Brown ground beef with onion, green pepper and salt; drain. Split English muffins; spread with margarine. Place on baking sheet. Mix tomato sauce with oregano. Spread on muffin halves (about 1 tablespoon each). Sprinkle on mushrooms. Add meat mixture (about 2 tablespoons). Cover with cheese. Heat about 15 minutes until cheese melts and muffins begin to brown.
Cream sugar and oil. Add salt, soda, eggs, water, flour, pumpkin, cinnamon and nutmeg. Add raisins and nuts. Bake at 350° for approximately 1 hour.
Mix all ingredients, except water. Add enough water to make workable dough. Store in airtight container.
Cook mostaccioli according to package directions. Melt butter in a large skillet. Add onion, celery and garlic and cook over medium heat until golden. Add tomato paste, water, seasonings and sugar. Cover and cook about 20 minutes. In a 2-quart casserole dish, spread a thin layer of sauce over the bottom. Sprinkle with 1/3 of the Parmesan cheese. Layer with half each of the mostaccioli, Ricotta, sauce and half of remaining Parmesan cheese. Repeat layers with remaining ingredients. Bake at 400° for about 25 minutes until hot, bubbly and golden brown. Yields 6 servings.
Mix together first 4 ingredients. Melt butter in 13 x 9-inch pan. Cook spinach and drain well. Add spinach to cornbread mixture Bake at 350° for 45 minutes. This cornbread freezes well.
Saute onion in 4 tablespoons margarine in a large heavy skillet over medium heat. Stir in flour and add water. Cook until thickened, stirring constantly. Cook broccoli according to package directions; drain well. Add broccoli and both cheeses to sauce mixture. Add well beaten eggs. Pour mixture into flat or oblong baking dish buttered with 1 tablespoon margarine. Use remaining margarine to butter cracker crumbs used for topping. Bake in a preheated 350° oven for 35 to 40 minutes. Yield: 8 servings.
Fill large pot 2/3 full with water. Add seafood seasonings. Bring to boil. Add sausage (cut into 1-inch pieces). Boil 20 minutes. Add corn and boil 15 minutes. Add shrimp (unpeeled); boil 3 minutes. Drain and serve warm. Serves 4.
Brown hamburg and drain well. Layer the hamburg and vegetables in a 2-quart well-greased casserole. Reverse the layers of vegetables, ending with potatoes. Season potato and meat layers with salt and pepper to taste. Mix the tomato soup with the water. Pour over top of layers. Dot with butter. Cover with foil. Bake at 350° for 1 1/2 hours. Serves approximately 6.
Brown ground beef. Add taco seasoning. Let cool. Layer sour cream, nacho cheese, beef and shredded cheese. Serve with nacho chips.
Saute mushrooms in margarine. Add soup, water, Cheddar cheese, and sherry. Cook, stirring constantly, until cheese has melted. Add meat. Cook noodles as package directs. Do not rinse. Combine noodles with meat mixture. Pour into shallow buttered 1 1/2-quart casserole dish. Sprinkle with Parmesan cheese. Bake at 375° for 15 minutes, or until bubbling. For a browner top, place under broiler. Makes 4 servings.
Spread bean dip on 10 x 17-inch pan. Combine beef and taco seasoning. Spread over bean dip. Spread picante sauce over the beef. Sprinkle onion and cheese over the top of everything. Bake at 400° for 20 to 30 minutes. Serve with tortilla or tostada chips.
Combine sugar, cocoa, butter and milk. Boil 2 minutes. Add vanilla. Let cool.
In a heavy frying pan brown wieners and bell pepper. Add tomatoes and tomato soup; stir and add flour, chili powder, salt and sugar. Stir and let simmer a few minutes. Pour over a bed of rice. Cook rice according to directions on package.
Saute onion and garlic. Add meat and cook until tender. Add ingredients with water in corn and hominy in order given.