HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay hash browns in flat casserole. Mix onions, sour cream, chicken soup and cheese. Pour this mixture on top of the potatoes. Melt butter and Post Toasties or croutons; sprinkle on top of the mixture. Bake at 350° for 30 to 40 minutes. Bake, covered, for 25 minutes, then uncover for the least 10 to 15 minutes.
Take juice from pineapple and juice from lemon and add yolk of egg, sugar and flour. Cook until thickened. Add to 1 beaten egg white. Cool. Stir into marshmallows and pineapple. Add whipped cream that has been slightly sweetened.
Mix cream cheese and Hidden Valley dressing and spread on tortilla shells. Then put rest of ingredients on as desired. Roll up and chill in the refrigerator for an hour. Cut in 1-inch sections and serve.
Peel, dice and boil potatoes, then mash. Brown meat (you can use beef, turkey or combination) with onion and garlic. Cook carrot in microwave. Add all veggies to meat; stir in soup. Pour into casserole dish; top with mashed potatoes. Bake at 350° for 30 minutes or until golden.
Cook vegetables until barely tender. Blend in sour cream, soup and onion soup. Stir and drain vegetables. Mix all together into buttered casserole dish. Top with Rice Krispies that have been browned in the butter. Cover and bake for 30 minutes at 350°.
Cook chicken for 1 hour. Debone when cool. Saute onion, bell pepper and celery in margarine. (This can be done in the microwave.) Cook spaghetti in chicken broth; add other ingredients. Cook, stirring occasionally, for 15 minutes. This is ready to serve or put in casserole and refrigerate. Heat in oven when ready to serve. Can be frozen. Delicious!
Sprinkle chicken breasts with salt and pepper. Brown slowly in butter. Place chicken breasts in shallow baking dish. Reserve drippings. Add soup to drippings. Slowly add wine. Stir until smooth. Add remaining ingredients, except rice. Heat to boiling. Pour over chicken. Cover and bake at 350° for 25 minutes. Uncover. Bake an additional 25 minutes until tender. Serve over rice if desired. Serves 6.
Use amounts of cabbage, meat and rice equal to size of crowd you want to feed. Cook meatballs until nearly done. Add salt, pepper and pepper seed. Add rice and chopped cabbage, adding enough water to cover cabbage.
Place first 3 ingredients in 2-quart microwave dish. Beat ingredients until sugar is dissolved. Add bread, raisins and sprinkle nutmeg on top. Cover and bake in microwave 15 minutes on High.
In a large bowl, mix shrimp with eggs. In a separate bowl, mix mayonnaise, milk, paprika, lemon juice, salt and ground red pepper. Gently stir in shrimp mixture. Line four chilled salad plates with spinach. Cut each avocado lengthwise in half; remove seeds and peel. Cut each half into thin slices and arrange around each plate of spinach. Spoon equal amounts of shrimp mixture in center of avocado slices. Sprinkle with bacon pieces. Arrange 2 tomato wedges alongside each serving. Keep in refrigerator until ready to serve.
Saute onion in butter until soft. Stir in soup and sour cream. Pour over potatoes and Cheddar cheese. Stir until blended. Pour into well-greased 13 x 9-inch pan. Bake at 350° for about 30 minutes or until hot and bubbly. Can use 7 to 8 large cubed and cooked real potatoes.
Grind cranberries, orange and sugar together and let stand overnight in refrigerator. Next day, mix lemon jello and boiling water; let stand until it begins to thicken. Add to the mixture the nuts and apples. Let stand until jello is stiff.
Combine all ingredients. Mix well. Pour into pie shells. Bake at 425° for 10 minutes, plus 350° for 30 minutes.
Cream softened margarine well; add sugar and cream well. Add eggs, one at a time, beating after each one. Add baking soda to sour cream and stir. Add this mixture alternately with flour. When completed, add 2 teaspoons vanilla extract. Bake in preheated oven at 300° for 1 1/2 hours.
In a large skillet, melt butter, add chicken and cook until chicken is no longer pink. Add pasta, vegetables and water. Cover. Cook over medium heat for 7 to 9 minutes, until vegetables are crisp-tender, stirring occasionally. Stir in sour cream. Heat thoroughly. Makes 4 servings.
Combine bread crumbs and 1/2 can of soup. Mix well. Add beef and mix well. Form 6 patties. Combine remaining soup, chili sauce and mustard. Place patties in baking dish and pour liquid mixture on top. Cover with foil. Bake at 350° for 45 minutes!
Pour condensed milk in a mixing bowl. Add lemon juice. When it thickens, add the Cool Whip. Drain oranges. Add to mixture. Add nuts. Pour into pie shells. Chill.
Combine blueberries, 1 cup sugar and 1/4 cup water in saucepan. Cook over low heat until berries are soft. Combine cornstarch and 3 tablespoons water. Add to berries and cook, stirring constantly until it thickens. Set aside to cool.
Stir together flour, baking powder, salt, cinnamon and nutmeg. Cream butter and sugar; beat in eggs and vanilla. Gradually stir in flour mixture, coconut, oats and nuts. Turn into a greased 9-inch square cake pan. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars.
Cook brown rice in water for about 50 minutes. Will yield about 5 to 6 cups cooked rice. This may be done the day before and then kept in refrigerator. Saute onions and diced Anaheim chili in margarine on stove or in the microwave about 2 minutes. Mix rice (cooked), onions and chilies with all remaining ingredients. Bake in a 9 x 13-inch casserole at 350° for 45 minutes to 1 hour until bubbly hot. Serve immediately.
Combine first 4 ingredients. Sift next 3 ingredients. Combine and mix in bowl. Add nuts and dates. Bake at 350° in a 9 x 13-inch greased pan for 25 to 30 minutes. Recipe can be doubled and baked for 35 to 40 minutes for thicker bars. Cool and cut into bars.
Bring water to a boil. Stir in all ingredients and cook on the stove for a while. Cool. Add food coloring. The dough will harden if left uncovered.
Rinse chicken and pat dry. Combine flour, pepper and paprika on a plate. Dredge chicken in mixture, coating evenly and shaking off excess.
Put in bowl and mix in order given. Do not mix until last item has been added, then beat well. Bake about 20 minutes at 350°.
Mix chicken, salad dressing mix, hot sauce and cream cheese with mixer until well blended. Roll into balls and roll in pecans. Cover and chill until ready to serve.
Bring beans to a boil in the 4 cups water. Let stand for 2 hours. Saute onion and garlic in butter for 5 minutes, stirring frequently. Add remaining ingredients except ham. Cook for 10 minutes longer. Combine beans and ham in greased casserole. Cover with sauce. Bake, covered, at 350° for 2 to 3 hours.
Mix all ingredients well. Drop on cookie sheet with teaspoon. Cook at 375° for 10 to 12 minutes.
Melt oleo in shallow baking dish (9 x 12-inch). Make a thin batter of remaining ingredients except fruit and pour over oleo. Pour fruit on top of batter. Bake at 375° for 35 minutes. Makes 8 to 10 servings.
Brown hamburger and onions in skillet. Add tomato soup and mix well. Cook spaghetti and drain and mix with tomato mixture. Put in baking dish and put cheese on top. Bake until cheese melts at 350°.
Place spareribs in Dutch oven. Add enough water to cover spareribs. Heat to boiling. Reduce heat; cover and simmer for 1 1/2 hours or until tender. Remove spareribs to 13 x 9 x 2-inch baking dish. Stir together lemonade and barbecue sauce. Pour over ribs. Cover and refrigerate for 8 hours.
Simmer first 9 ingredients in a saucepan for an hour or more. While this is cooking, in a separate pan, prepare the noodles according to package directions. Drain pasta, and add to mixture. Simmer for 15 minutes. Sprinkle with grated cheese of your choice and serve.
Drain salmon, reserving liquid for later use and flake salmon. Saute onion, celery, green pepper and garlic in butter. Add potatoes, carrots, chicken broth and seasonings. Cover and simmer for 20 minutes. Add zucchini and cook 5 minutes. Stir in flaked salmon, reserved salmon liquid, milk and corn. Heat thoroughly. Garnish.
Thaw scallops, if frozen; cut into 3/4-inch pieces. Cook onion, green pepper and garlic in oil until tender. Add tomatoes (cut up), tomato sauce, sugar and all seasonings. Cover and simmer 15 minutes more. Remove bay leaves.
Mix all ingredients. Simmer for 15 minutes. Let set in refrigerator for 12 hours. Heat to serving temperature and remove cinnamon sticks.
Sprinkle 3 tablespoons graham cracker crumbs on bottom of 9-inch pie or cake pan. Set aside. Soften gelatin in 1/2 cup water. Add water to pineapple juice to make 3/4 cup. Bring to a boil; beat cottage cheese until nearly smooth. (With mixer about 3 or 4 minutes.) Add egg yolks, skim milk, lemon juice, sweetener, vanilla and salt. Beat well. Blend in gelatin at low speed. Chill. Stir occasionally until mixture is thick, but not set (about 1 hour). Beat egg whites at highest speed until soft peaks form; fold in gelatin mixture by hand. Spoon over crumbs in pan. Sprinkle the remaining tablespoon of crumbs over filling. Add pineapple tidbits on top. Chill in refrigerator overnight. Serves 9.
Poke okra in pint jars. Bring to boil vinegar, water and salt. Pour mixture over okra; add dill seed to each jar. Seal and process 10 minutes.
Combine all ingredients and blend well except for flour. Add flour and mix well. If batter is too thin, add more flour. Put in a large bowl; let rise until doubled in bulk. Punch down and divide into 2 one pound coffee cans, greased well. Let rise until 1/2 inch from top or until lid pops off. Bake at 350° for 35 minutes. Remove and grease top and sides.
In a food processor or blender, puree anchovies, garlic and Parmesan. Add mayonnaise, vinegar, lemon juice, mustard, pepper, Worcestershire sauce and oils and blend until smooth. Makes about 2 1/2 cups.
Fry bacon and drain. Mix all ingredients. Crumble bacon and mix all ingredients. Bake at 375° for about 30 to 40 minutes.
In large bowl, combine ground beef, bread crumbs, egg, Worcestershire sauce, soy sauce, catsup, salt and pepper. Shape mixture into a loaf in center of a 13 x 9 x 2-inch casserole dish. Place vegetables in layers around meat, topping each layer with parsley flakes and black pepper. Cover casserole tightly with foil. Bake in preheated oven at 375° for 1 hour or until vegetables are tender. Remove foil. Bake 10 minutes more to brown meat.
Saute veggies in butter for 20 minutes. Add seasonings and soup; simmer 5 minutes. Add tails. Saute 3 minutes. Add cream and cheese chunks slowly. Add mixture to cooked, drained noodles. Stir in parsley and Parmesan cheese.
In large skillet, over medium heat, brown chops in oil on one side about 2 minutes; turn chops. Add salsa and chiles in skillet. Lower heat; cover and simmer for 8 to 10 minutes. Good with buttered corn, cucumbers and red onion salad.
Combine rice, carrots, cheese, milk, eggs, onion, salt and pepper. Pour into greased 1 1/2-quart casserole. Sprinkle with 1/2 cup shredded cheese. Bake in moderate (350°) oven for 50 to 60 minutes.
Heat oil in large pot. Cook onion, celery, green pepper and garlic until soft. In separate skillet, brown meat; drain off fat. Combine meat with vegetables in pot. Add remaining ingredients; cover and cook over low heat for 2 to 3 hours. Stir every 10 to 15 minutes to prevent burning. A spicy chili that is easy to make.
Combine beef and eggs. Blend in onion, celery, salt, seasoning salt, pepper, crumbs and ketchup. Adjust seasoning. Mixture should be smooth and moist. Pack into a loaf pan. Bake in 300° oven for 1 1/2 hours. Serve with Tomato Sauce.
Slice zucchini crosswise 1/4-inch thick. In a large bowl, beat together eggs, milk, salt, baking powder and flour until smooth. Stir in parsley, garlic, onion, green chilies, cheese and zucchini. Spoon into a greased 9 x 13-inch baking pan. Toss croutons in melted margarine and sprinkle on top. Bake, uncovered, 35 to 40 minutes at 350° or until squash is tender when pierced. Let stand 10 minutes before serving. Makes 10 servings.
Sprinkle salt, pepper, sugar and flour over a 3 or 4 pound chuck roast (with bone out preferred, don't roll). Brown slowly in fat, adding more as needed. Brown on all sides; adds flavor. When brown, add enough boiling water to cover the bottom of the pot. Add bay leaf (broken into pieces), whole allspice, a little bunch of parsley and 2 onions cut in half. Cover, simmer on low heat about 3 hours.
Mix all ingredients together in mixing bowl. Mix 2 tablespoons brown sugar and 1 teaspoon cinnamon in separate dish. Pour batter into greased and floured tube pan in layers with the brown sugar-cinnamon mixture between layers. Save some of the topping for the top of the cake. Bake at 350° for 1 hour.
Cream the cheese and margarine together. Add remaining ingredients. Form into small balls, then flatten with fork. Bake for about 10 minutes at 350° or until done.
Mix in order given. Roll in balls and flatten with a buttered glass bottom dipped in sugar. Bake at 350° for 17 minutes.
Crumble sausage in medium skillet. Cook over medium heat until brown. Drain well. Spread bread cubes in a buttered 12 x 8 x 2-inch dish. Top with sausage and cheese. Combine eggs, milk and seasoning; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes. Yields 6 to 8 servings.
Mix sugar, cornstarch, flour and cocoa. Blend egg yolks and add to sugar mixture. Bring to a boil, stirring constantly, and cook until thick. Remove from heat and add margarine and vanilla. Mix well. Put in baked pie shell. Top with meringue. Bake at 350° until brown.
Cook onion in margarine in 4-quart pot over medium heat; stir occasionally until tender. Sprinkle with flour. Gradually stir in 1 can of broth. Heat to boil, stirring constantly. Add remaining broth, water and Worcestershire. Heat to boiling. Reduce heat and simmer, uncovered, 30 minutes.
Melt butter for 1 1/2 minutes. Stir in sugar and syrup. Microwave 3 to 5 1/2 minutes until 280°. Stir in vanilla and soda. Pour on popcorn. Microwave 4 to 6 minutes, stirring every 2 minutes. Pour onto wax paper.
The night before baking: Crumble sausage in skillet; fry until brown. Drain sausage on paper towels; allow to cool to room temperature while preparing remaining mixture. Cream margarine with both sugars until light and fluffy. Add eggs and sour cream; blend well. Sift flour with baking soda, baking powder and salt; add to creamed mixture, blending well. Add cooled sausage, then gently fold in blueberries. Grease and flour 2-quart casserole or 9 x 13-inch baking pan. Sprinkle chopped pecans over bottom of pan. Pour in batter, spreading evenly. Cover and refrigerate overnight.
Cook macaroni as directed on package. Drain. Put macaroni in casserole dish. Add stewed tomatoes and mix. Cut up cheese in cubes and mix with macaroni and stewed tomatoes. Sprinkle with salt and pepper. Sprinkle Parmesan cheese on top. Bake in oven at 350° for 20 to 25 minutes, until light brown on top.
Mix milk, sugar and salt together in saucepan. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir 1 to 2 minutes (until marshmallows melt). Pour into buttered 9-inch square pan. Makes about 2 pounds.
Combine egg, vinegar, lemon juice, mustard, salt and olive oil in blender. Whip; with machine running, add safflower oil, one teaspoon at a time. Refrigerate; keeps several weeks. Yields 1 1/2 cups.
Cream Crisco and sugar. Add egg yolks. Add soda in first cup of flour. Add buttermilk, then rest of flour. Add extract. Last, add stiffly beaten egg whites. Bake in greased and floured Bundt pan. Put in cold oven. Bake 1 hour and 30 minutes at 325°.
Saute garlic in oil about 3 minutes. Drain water from artichokes and add them with wine, salt and pepper. Cook for about 10 minutes. Meanwhile, cook pasta and drain, then toss with artichokes. Sprinkle with cheese and serve.
Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 325° for 1 1/2 hours. Drain fat.
Slice squash and cook until tender. Drain. Boil chicken until tender. Chop chicken into bite size pieces. Melt margarine and mix with dressing mix. After mixing, divide into 2 equal parts. Combine half of the dressing mix with the cream of chicken soup, cream of mushroom soup, sour cream, onion, squash and chicken. Pour into 3-quart buttered casserole dish. Top with other half of dressing mix. Sprinkle slivered almonds or Parmesan cheese on top of the dressing mix. Bake in a 350° oven for 35 to 45 minutes. This can be prepared and frozen before baking. If you freeze it, do not put cheese on top until you cook it. You can put the almonds on before you freeze it. It will keep for 6 months.
Mix all together and throw in your crock-pot. Cook until meat is done. Serve over noodles.
Mix all ingredients and drop by spoonfuls onto cookie sheet. Bake at 450 until done.
Steep cloves and cinnamon with the tea. Mix the tea with the juices and 1 cup of sugar.
Preheat oven to 350°. Place apples in buttered baking dish (8 x 8-inch). Combine remaining ingredients until well blended. Sprinkle over apples. Bake at 350° until apples are soft and topping is crisp. Enjoy!
Brown pork chops in skillet over low heat using no additional fat. Season with salt and pepper. Combine remaining ingredients and pour over chops. Cover and simmer over low heat until meat is tender, about 45 minutes to 1 hour. (Vinegar and water mixture will thicken a little.)
Grind the 3 vegetables and sprinkle on salt. Stir in and let stand overnight. Drain. Add the other ingredients and cook 30 minutes. Pour into pint jars and seal at once.
Grease and flour a 10-inch tube pan. Sift flour with baking powder, baking soda, salt and spices. In a large mixing bowl, beat shortening with sugar. When mixed, beat in eggs, one at a time until mixture is creamy. Heat oven to 350°. Add sifted ingredients to egg mixture a third at a time, alternating with applesauce. If batter seems very stiff, add up to 1/4 cup milk. Stir in raisins, dates and pecans. Transfer batter to prepared cake pan and smooth top so that batter is level. Bake for 1 1/2 hours until well browned and a cake tester comes out clean. Remove pan from oven, run a knife around cake and put pan on a wire rack to cool for 1 hour. Remove cake from pan and let cool completely. Keep at least 1 day before cutting.
Combine first 6 ingredients; blend thoroughly. Form into a ball. Roll in finely chopped pecans. Serve with crackers.
In food processor, with chopping blade, process carrot and tomato until finely chopped. Strain vegetables through sieve over a 1 cup measuring cup, pressing with back of spoon firmly to extract as much liquid as possible; discard vegetables. Add enough apple cider to make 1/2 cup liquid.
Cut meat into 1/2 to 3/4-inch cubes; remove fatty parts. Set aside. Partially thaw the green beans. Add onions and peppers to butter in heavy, large skillet. Saute for 1 minute. Add meat and green beans and stir-fry over high heat until all pieces are heated through. Add salt, paprika and black pepper. Mix well. Pour in the beef or chicken broth. Cover and simmer for 15 minutes or until vegetables are tender and crisp. Mix ketchup with cornstarch. Stir into mixture pan. Cook, stirring, until juices are thickened.
Dice potatoes and onion. Put in saucepan with water, bay leaf, celery powder and pepper. Cook until potatoes are tender. Reduce heat to simmer. Combine milk, cornstarch and Butter Buds. Add slowly to potato mixture, stirring constantly. Add clams and juice. Stir over medium heat until it begins to boil and thickens slightly. Reduce heat and simmer 5 minutes. Remove bay leaf and garnish with chopped chives before serving.
Pour into crock-pot and cook on high for 2 hours. Turn to low and cook for 2 hours.
In a saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat. Cover and simmer until potatoes are tender. Do not drain. Mash slightly. Stir in milk.
Brown meat; add taco mix, tomato sauce and water. Heat until boiling. Line casserole dish with chips. Pour meat mixture over chips. Add chips to the top. Place in oven until very hot.
Mix all ingredients well. Form into ball and chill. Roll in parsley or chopped pecans before serving.
Melt caramels and 1/3 cup milk. Mix cake mix, butter and rest of milk; stir in nuts. Press 1/2 of cake mix into greased 9 x 13-inch pan. Bake 5 minutes at 350°. Sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Pinch remaining cake mixture over top of caramel mixture. Return to oven and bake 15 minutes more.
Mix in order given until well blended. Grease and flour a loaf pan. Bake at 350° for 1 hour.
Mix sugar, flour, lemon juice and 1 cup of blueberries. Cook over medium heat until thick; cool. Add 3 cups fresh blueberries. Line bottom of crust with sliced bananas. Add blueberry pie filling mixture. Serve with whipped topping.
Mix spices with water. Add to beef. Refrigerate overnight. Form rolls in wax paper and lift into the broiler pan that is sprayed with Pam. Bake at 300° for 1 hour and 45 minutes. Turn over about halfway through cooking if desired (in lower it will be done in one hour). Cool and wrap in foil. Keep in refrigerator.
Brown the beef, add the onions and peppers. Add the Worcestershire sauce and 1 tablespoon salt. Add soup and water. Cook noodles according to package directions with salt. Drain. Stir in cream cheese, combine with the meat. Pour into greased casserole dish. Sprinkle Parmesan cheese over the top. Bake at 350° for 25 minutes.
Coarsely chop potatoes and onions. Add shredded carrot for color. Add parsnip (if you like them). Meat may be anything: hamburger, sirloin tips or stew meat, coarsely chopped. Combine all ingredients. Salt and pepper to taste. Wrap 1 to 1 1/2 cups of mixture in a piece of pie crust. Bake pastries at 375° for 40 to 50 minutes or until crust is golden. Good hot or cold.
Mix sugar and cinnamon together in small bowl. Dip each biscuit in melted butter and then roll in sugar mixture. Place in ungreased cake pan. Bake at 400° for 10 to 12 minutes.
Mix all ingredients together; pour in a casserole dish. Top with cracker crumbs, then melt butter. Pour over the top of crackers. Bake at 350° until crackers are brown.
Mix salt with flour; pound into steak. Sear steak in hot fat in a large skillet or pan. Add vegetables. Cover. Simmer for 2 hours or until meat is tender. Add tomato juice, if necessary. Serves 6.
Brown and drain sausage, hamburger and onion. Melt together other ingredients. Combine all ingredients. Serve in a crock-pot. Serve with tortilla chips.
Add seasoning mix, water and milk to meat; mix well. Put mixture into greased baking pans (form into loaves). Bake in moderate oven at 350° for 1 hour.
Stir together sugar and coconut; set aside. Microwave chocolate in a 1-qt. bowl on High for 1 1/2 minutes, stirring twice; cool. Whisk together egg whites, vanilla and salt. Stir in melted chocolate and add this to coconut mixture, stirring well. Drop by heaping tablespoons 2 inches apart onto a lightly greased, parchment paper lined baking sheet. Make an indentation in the middle of each mound with thumb to form a nest. Bake at 350 degrees for 14 minutes or until bottoms are crisp. Centers will be soft. Press 3 jelly beans into the center of each nest and cool for 10 minutes on baking sheet. Remove to wire racks to cool completely. Store in air-tight container.
Cut eggplant in half lengthwise; scoop out center, leaving 1/2-inch walls. Sprinkle with salt and pepper. Place cut side up in a large baking dish, shallow. Chop scooped out eggplant centers and set aside. Brown meat and drain off fat; stir in eggplant, onions, parsley and oregano. Cook at medium about 10 minutes or until tender. Add tomato paste and Worcestershire sauce; mix well. Spoon 3/4 cup of mixture into each eggplant shell. Sprinkle with cheese; cover with foil and bake at 350° for 45 to 50 minutes.
Wash chicken and place in a large pot. Fill halfway with water. Add salt, pepper and vinegar. Boil chicken until it is tender (when it can be easily removed from the bone). Take the pan off the heat. Remove the chicken from the pot. (Save the cooked chicken broth.) Remove all bones and put the chicken aside.