HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well, beating eggs after each addition. Bake in 13 x 9-inch pan about 30 minutes at 350°.
Boil chicken until tender. Remove meat from bones and place into the bottom of a 9 X 13 baking dish. Mix soup and broth in bowl and pour over chicken. Add vegetables. In a separate bowl, cut margarine into flour with fork until crumbly. Add milk. Drizzle evenly over chicken and broth mixture. Bake at 350 until golden brown. Serve hot from the oven.
In large bowl, combine cabbage, walnuts, raisins and carrots. For the dressing, in medium size bowl, whisk together sour cream, mayonnaise, onion, lemon juice, honey, salt and pepper; pour over cabbage mixture. Stir until well mixed; cover and refrigerate until well chilled.
Brown bacon; drain and crumble. Empty frying pan and put onions, brown sugar, dry mustard, salt, garlic powder and cider vinegar in skillet and simmer covered 20 minutes.
Cream butter, shortening, peanut butter and sugars until very creamy. Add eggs and beat until combined and smooth. Sift together the dry ingredients. Mix on low speed just until combined. Chill dough until firm about 2 hours. Roll by rounded teaspoons into a ball. Place on ungreased cookie sheet. Flatten with fork in a crisscross pattern dipped in flour so it doesn't stick. Bake at 375° until set but not hard, 10 to 12 minutes. Makes 5 to 6 dozen.
Steam broccoli and add to the rest of the ingredients. Simmer over low heat for 20 minutes, uncovered.
Saute onion, green pepper and rice in the vegetable oil until golden brown in a 2-quart ovenproof baking dish. Add remaining ingredients and stir well. Cover tightly. Bake at 350° for 30 minutes.
Brown hamburger; drain excess grease. Add chilies, onion, water and taco seasoning and simmer about 15 minutes. Mix cornbread, corn, eggs and milk. Pour 1/2 mixture into a 13 x 9-inch cake pan. Top with hamburger mix and cheese. Add rest of cornbread mix. Bake at 350° for 1 hour.
Cook first 4 vegetables in just enough water to cover until tender. Add peas. Make white sauce with butter, flour and milk. Add Cheddar cheese. Stir until melted. Add cottage cheese. Combine with vegetables. Pour into 2-quart buttered baking dish. Cover with buttered bread crumbs. Bake in 350° oven for 15 to 20 minutes or until brown and bubbly. Serves 6 to 8.
Mix cream cheese and mayonnaise. Put in the bottom of a pie plate; top with taco sauce, then tomatoes. Add optional ingredients if you'd like.
Mix spinach with onions, nutmeg and parsley. Mash cottage cheese and blend with milk. Add to spinach mixture. Mix in beaten egg white. Stuff shells with mixture.
Combine stuffing mix, 1/2 cup water, sausage, butter and egg in a bowl, mixing well. Shape into 1 1/2-inch balls. Wrap bacon around each; secure with a pick. Place on a rack in a baking pan. Bake at 350° for 35 to 40 minutes or until bacon is crisp.
Cream butter, sugar and eggs (one at a time). Add flour, 7-Up and extract. Bake in greased and floured tube pan at 350° for 1 hour and 15 minutes (or longer).
Prepare salad dressing mix, vinegar, orange juice and water as directed on envelope. Substitute the orange juice for the water and add the orange peel. Mix spinach, oranges, onion and meat or crab in bowl. Add dressing and toss lightly. Sprinkle Parmesan cheese on top of salad for added flavor. Serve immediately.
Mix dry ingredients. Add other and bake in greased pan at 350° for 30 minutes. Serves 12.
Cook apples in small amount of water until done. Put in blender until smooth. For each cup of apple pulp, add the sugar, cinnamon and cloves in heavy pan. Cook until thick and glossy. Put in jars and seal.
Mix together tomato soup, sugar, vinegar, Worcestershire sauce and mustard. Pour over mixed vegetables. Refrigerate. Add salt and pepper to taste.
Brown meat in 10 inch skillet. Add beans, salsa and rice in layers. Then add water. Cover and simmer 30 minutes. Turn off heat. Sprinkle cheese over top and cover. Let set 15 minutes. Serve with corn chips. Serves 6.
In a small saucepan, heat sugar, salt, celery seed, mustard seed, vinegar and Tabasco to boiling; boil 2 minutes. Remove from heat; stir in remaining ingredients. Cool and refrigerate in covered bowl. Let stand overnight. Makes 2 cups.
Cream butter and sugar. Add egg. Sift dry ingredients together. Combine bananas and buttermilk or yogurt, stirring just enough to mix. Add dry ingredients alternately with banana mixture. Stir in nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes. Remove from pan to cooling rack.
Mash figs; add sugar and jello. Bring to a boil and boil for 20 minutes. Put in jars and seal.
Cut up squash and onion; cook in water until tender. Remove from heat, mash and drain. Then add all other ingredients and stir vigorously. Pour into a greased casserole baking dish. Bake at 325° for 35 to 40 minutes or until done.
Let set on counter (cover with plastic bag) overnight. Bake in the morning at 350° for 25 minutes.
Cook rice by directions, adding bouillon cube with rice and seasoning envelope. Remove giblets from hens and reserve for another use. Rinse hens with cold water and pat dry. Saute onion and celery in oleo; add mushrooms and cook 1 to 2 minutes. Combine rice, vegetables, lemon rind and poultry seasoning, stirring well. Stuff hens lightly with rice mixture. Close cavity. Combine next 6 ingredients, stirring well. Brush hens with soy sauce mixture and place breast side up in pan. Bake at 325° for 1 1/4 to 1 1/2 hours. Baste often with soy sauce mixture.
Mix together cherries. Spread in 8 x 8 x 2-inch baking dish. Mix Bisquick, nuts, sugar and cinnamon together. Cut in butter until crumbly. Sprinkle over cherry mix. Bake at 375° for 35 minutes.
In mixing bowl combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 12 x 8 x 2-inch baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Return to oven for 5 minutes or until onions are brown and crispy. Yields 10 servings.
Brown meat in skillet; add salt and pepper. Grate cheese and chop onions; set aside. Make white sauce using flour, margarine, salt and milk. When thickened, add Velveeta. Remove from heat.
Grease and flour 18 x 12 x 1-inch jelly roll pan. Melt together 1 cup margarine, water and the first measurement of cocoa; bring to boil (can be done in microwave). Using wire whisk, blend the granulated sugar, salt, flour, baking soda, eggs, 1 teaspoon vanilla and soured milk. Blend into first mixture. Pour onto pan; bake at 350° for 20 minutes. While cake bakes, prepare icing.
Empty tuna into casserole. Add milk	and mix. Add 1 cup potato chips, tuna and peas to soup. Stir well. Sprinkle remaining chips over top. Bake in 350° oven 20 minutes.
Brown hamburger. Add tomato sauce, tomato paste, chili beans and Sloppy Joe mix. Mix well and let simmer until hot. Serves 5.
Heat oven to 350°. Grease jelly roll pan, 15 1/2x10 1/2x1 inches. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, 25 to 30 minutes. Cool; frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into bars, about 2x1 1/2 inches. Refrigerate any remaining bars. Makes about four dozen bars.
Mix together in a bowl the first 9 ingredients. Place in a 9-inch square pan and do not grease the pan.
Mix cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly in an ungreased pan. Bake at 350° for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mix. Bake 15 minutes more. Cool; cut into squares.
Cut chicken into bite size pieces; brown in olive oil. Slice zucchini and chop onion and garlic and add to chicken. Cook 3 to 5 minutes and add kidney beans, tomatoes and seasonings and cook 30 minutes. You may add any summer vegetables you like. I like to triple the recipe and freeze part of it.
Separate head in florets. Heat margarine. Add cauliflower and seasonings. Saute until golden (7 to 8 minutes). Add crumbs; continue cooking for 3 to 4 minutes. Toss frequently until crisp and golden.
Cream butter and sugar to soft fluffy stage; add beaten egg yolks and whip. Sift flour and baking powder together three times and add to mixture. Alternate with milk. Add stiffly beaten egg whites, vanilla and lemon extract. Wash raisins; dry thoroughly. Dredge in flour, also fruits. Work in fruits. Coarsely chop almonds. Stir well; work in coconut. Bake in slow oven for 2 1/2 hours in paper-lined greased tins.
Sprinkle 1 teaspoon flour and 1 teaspoon sugar in the bottom of each pie shell. Beat eggs lightly in bowl with a fork. Cook sugar, margarine and corn syrup to a rolling bowl. Pour into eggs. Add pecans and vanilla. Pour into pie shells. More pecans can be added if desired. Bake at 300° for 30 to 35 minutes.
Mix first five ingredients. Marinate covered brisket in liquid for 24 hours. Place brisket in pan with juice and cook, covered, 5 hours at 300°.
Cream butter and sugar together. Add eggs, one at a time. Add cream and flour alternately. After pouring cake batter into pan, sprinkle generously with coconut. Bake 1 1/2 to 2 hours at 300° in tube pan. The toasted coconut icing has a flavor if its own and no additional icing is needed. Serves 8 to 10.
Wash all veggies. Blanch broccoli flowerets, carrots and bok choy. In a 3-quart microwave-safe dish, combine all veggies and drizzle with marmalade, basil and lemon juice. Cover tightly and microwave on High for 7 to 10 minutes.
Mix flour and salt. Add eggs and enough water to make stiff dough. Roll out on floured surface until very thin. Cut into 1-inch strips. Have chicken broth boiling and salted to taste. Pinch dumpling strips into small bits and drop into boiling broth. Cook about 10 minutes, then add chicken.
Saute onions in butter. Add browned cubed bacon. Cut chicken breasts in pieces. Season with salt and pepper. Add to onions and bacon with a little water. Cook until done. Add sour cream; thicken with flour. Add paprika (mix paprika with a little water until dissolved). Simmer until creamy and chicken is done. Pour this over dumplings of your choice or noodles. (One of Woody's favorite Bohemian dinners.)
Place all ingredients in crock-pot. Cooks in about 4 hours. May need to stir during cooking.
Brown ground beef with chopped onions. Layer beef in 9 x 13-inch pan. Top with hash browns. Mix soup with sour cream; pour over potatoes. Top with Cheddar cheese.
In a large pot, cook cut up chicken. Dice celery and onion; add to pot. Add parsley, salt and pepper. Let cook until chicken is done (falls apart). Remove chicken and clean from bones. Cut up in bite-size pieces and return to the pot. Peel about 6 to 10 potatoes; quarter and put into the pot.
Brown 4 pork chops. Peel and slice 4 medium potatoes thin. Mix 2 Tbsp. flour, 2 tsp. salt, and 1/2 tsp. pepper. Pour over the potatoes. Dot with a Tbsp. of butter. Pour the 1 cup milk (cream or canned milk) over the potatoes. Lay the pork chops on top. Bake covered at 400 degrees for 45 minutes. Remove the lid and bake an additional 15 minutes or until the potatoes are brown.
Preheat oven to 325°. Beat eggs until foamy. Beat in sugar and vanilla. Sift together dry ingredients and stir in. Mix in walnuts and dates. Spread in well-greased 8-inch square pan. Bake until top crust is dull. Cut while warm. Dust with confectioners sugar.
Saute butter, celery, onion and bell pepper. Cook macaroni. Add tomatoes to vegetables. Saute for 15 minutes. Add soup, chicken and macaroni to vegetables. Put in a 9 x 13-inch oblong pan. Put in 350° oven for 15 minutes. You can put sliced olives and grated cheese on top.
Combine all ingredients, except vanilla and nutmeg, in a small saucepan. Cook over medium heat until thickened (about 20 minutes), stirring several times. Take pudding off burner and add vanilla. Spoon into small bowls and sprinkle nutmeg on top. Serve warm or cold. Makes 3 servings.
Drain marinade from one jar of artichokes into a 9 x 9-inch microwave-proof dish or 10-inch quiche dish. Drain remaining marinade. Chop artichokes; set aside. Add onion and garlic to marinade in dish and microcook, covered, 1 to 2 minutes, until onion is soft.
Cook broccoli, using package directions; drain. Add soup, cheese, mayo, onion and eggs; mix well. Pour into a 2-quart casserole dish. Bake at 350° for 45 minutes.
Melt chocolate in boiling water; set aside and cool. Cream butter and sugar until creamy. Add egg yolks one at a time; beat well after each. Sift soda, salt and flour (do not use salt if using self-rising flour) together. Beat in chocolate, then add flour mixture alternately with buttermilk; beat until smooth. Add vanilla and fold in stiffly beaten egg whites. Bake at 350° until done.
Place each chicken piece between 2 pieces of waxed paper and pound lightly to 1/8-inch thick. In saucepan, melt 3 tablespoons of the butter; blend in the flour. Add milk, broth and wine all at once. Cook and stir until bubbly. Set aside.
Mix ingredients together by hand. Pour into sprayed sheet cake pan (11 x 17-inch). Bake at 350° for 25 minutes.
Stir together dry ingredients in a large bowl. Make a "well" in the center. Put in remaining ingredients and stir until moistened. Pour into 2 greased and floured loaf pans. Bake 60 minutes at 350° or until toothpick inserted in center comes out clean.
Cream butter; add sugar and cream till light and fluffy; add eggs and beat well. Add milk to vinegar. Mix and sift together flour, salt, soda and cocoa. Stir in nuts. Add to creamed mixture alternately with liquids, beating until blended after each addition. Pour into greased small loaf pan. Bake in moderate oven (350 degrees) for 1 hour. Cool. Wrap and store in refrigerator.
Saute onion in oil until soft, not brown. Add garlic. Rinse beans well with water. Chop beans and artichoke hearts fine. Add to onion and garlic. Mix well and saute for a while. Add bread crumbs and cheese. Note: This is better if fixed the day before. Bake in 350° oven for about 20 to 30 minutes.
Combine butter, sugar and egg, mix well. Add flour and stir until blended. Add vanilla and mix well. Drop by teaspoonfuls onto a cookie sheet. Press to 1/8-inch thickness. Bake at 325 degrees for 8-10 minutes or until brown.
Preheat oven to 350°. Lightly grease a 1 1/2-quart casserole or baking dish with cooking spray, butter or margarine. In a large bowl, combine sugar and cornstarch. Add eggs, corn and milk to sugar mixture; stir until blended.
Mix together in large bowl and beat 2 minutes. Grease and flour 2 bread pans. Bake 1 hour and 15 minutes in 300° oven.
Brown sausage, onion and bell pepper. Combine all ingredients in a 6-quart crock-pot or slow cooker and cook for several hours.
Pour dressing over combined noodles and vegetables. Cover; marinate in refrigerator several hours. Drain. Combine salad dressing and cheese; mix well. Add to vegetable mixture; mix lightly. Chill. Makes 4 servings. Preparation time: 20 minutes; chilling time: 3 to 4 hours.
Saute pecans in butter. Beat eggs for 5 minutes. Add sugar and beat 5 minutes more. Then add vanilla, milk and syrup; mix well, then add pecans. Mix and pour into ice cream freezer. Add milk to fill line, then freeze.
Mix all ingredients; form into balls. Fry in oil until brown. Put meatballs in sauce and cook for 2 hours on low.
Preheat the oven to 450°. Peel the potatoes and cut into 1/4 x 1/4 x 3-inch strips. Pour the oil into a wide 1 or 2-quart bowl. Toss the potato strips in the oil. Shake off any excess oil, then place the strips on an ungreased baking pan. Sprinkle them with onion powder or one of the other seasonings. Bake for 20 minutes or until one side of the potato strips are brown. Turn them over and bake until brown and crisp on the other side, about 10 more minutes. Drain on absorbent paper towels. Yield: makes 50 to 60 fries and serves 6.
Mix sweet potatoes, sugar, salt, eggs, cream and vanilla. Separately mix flour, brown sugar, pecans and butter together and top sweet potatoes. Bake at 350° for 35 minutes.
Wash and peel cucumbers. Slice and put in pan. Add a pinch of salt and mix together. Cover with ice cubes on top of slices for about 2 hours. Drain water and add vinegar and sugar and the rest of the seasoning. Boil for 15 minutes and let cool.
Beat cheese and ketchup until smooth and fluffy. Stir in remaining ingredients. Cover and refrigerate. Yields 2 1/2 cups.
Cook vegetables and water until half tender (in microwave, 12 to 17 minutes). Add broth and milk and cook until just done (in microwave, 6 to 8 minutes). Stir in cheese and cook until melted.
Brown ground beef, onions and mushrooms; drain off grease. Add tomato sauce. Pour into an 8 x 11-inch dish. Top with cheese. Separate rolls. Mix sour cream, oregano and basil. Spread 1 tablespoon mixture on each roll and roll up. Place on top of meat mixture. Bake at 375° until rolls are brown (about 20 minutes). Makes 8 servings.
Melt butter in casserole dish. Mix dressing with enough broth to mixture. Place in casserole on melted butter. Spread chicken over dressing. Mix soups; warm and pour over top. Bake 1 hour at 350°.
Melt margarine in a casserole baking dish. In a bowl mix flour, milk and sugar. Pour into baking dish over melted margarine. Gently spoon drained peaches over top of flour mixture. Bake at 350° for 30 minutes or until golden brown.
Mix all ingredients in a large stew pot. Simmer for 3 hours, covered. Enjoy.
Split English muffins and toast in toaster. Spoon 1 tablespoon pizza sauce on each muffin half. Top with pepperoni and Mozzarella cheese. Bake at 425° for 7 minutes. Makes 12 pizzas.
Whip soup with wire whisk. Add all ingredients, except onions. Put in long buttered casserole; top with onions. Bake at 350° for 30 minutes. Chicken or cooked shrimp can be added to make a main dish.
Lightly grease a large Bundt or fluted cake pan. Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer, one at a time, chopped nuts, brown sugar and dry pudding mix. Slice margarine and place around rolls. Cover pan with cloth and set in warm, draft-free place overnight. Bake at 350° for 35 to 40 minutes. Invert pan; let set a few minutes, then remove so sugar syrup covers cake. Best when served hot, but tastes fresh baked when reheated in the microwave. Serves 10 to 14.
Cook carrots until tender. Make layer of carrots, onions, and pepper in a large bowl. Mix all other ingredients well with mixer. Pour over vegetables. Refrigerate 2 days for flavor. Serve chilled. Keeps well in refrigerator for 2 weeks.
To the leftover mashed potatoes, add some milk and a dash of horseradish. Add some table mustard and a few fried bacon chips. Whip it up. Spread a layer in the bottom of a greased casserole and grate some cheese over it. Add the rest of the mashed potatoes over that and top with more grated cheese. Bake it in the oven with a piece of foil over it until the potatoes are hot. Remove foil and let the cheese brown a bit.
Beat eggs, water, margarine and vanilla and 1/2 of dry cake mix until smooth. Stir in remaining dry cake mix and chocolate and butterscotch chips. Spread in 15 1/2 x 10 1/2 x 1-inch pan and bake for 20 minutes at 350°. Cool and cut into bars. (Can also be dropped by teaspoonfuls on cookie sheets and baked about 6 minutes.)
Mix all ingredients except rice in a saucepan. Bring to a boil. Remove from heat and add rice. Cover and let stand 5 minutes. Pepper to taste.
Brown meat in skillet. Melt cheese. Combine meat, melted cheese and Ro-Tel tomatoes. Serve with chips. Keep warm.
Bring the first 4 ingredients to a boil. Remove from heat and add powdered sugar.
Measure fruit and lemon juice into crock-pot. Stir well. Sprinkle in package of Sure-Jell, stirring vigorously. Set aside 30 minutes, stirring mixture once in a while. Then add 1 cup syrup and mix well. Then stir sugar into fruit mixture. Warm to 100°, no hotter. When sugar is dissolved preserves are ready to pour into glasses or jars. Chill 24 hours in refrigerator, then place in freezer to store. Makes 4 pints.
Beat salad oil and eggs until frothy. Blend in sugar and vanilla. Gradually add flour, soda, salt and cinnamon. Blend well. Fold in apples and nuts. Bake in 9 x 13-inch greased and floured pan at 350° for 45 to 50 minutes.
Mix Jell-O with boiling water as directed. Add frozen orange juice and mandarin oranges. Congeal.
Mix all together and chill. This is a good diet meal. It's full of good vegetables and no mayonnaise. You can change or add any vegetable.
In saucepan, combine butter, sugar, cocoa and milk; heat to boiling and boil for 4 minutes. Remove from heat; add oats, vanilla and peanut butter. Stir briskly, then drop by teaspoonful onto waxed paper. Let cool.
Brown beef in skillet; drain grease. Spray 9 x 13-inch casserole with vegetable spray. Place layer of tortillas on bottom of pan. Put a layer of ground beef over tortillas. Put on layer of beans, then a layer of cheese. Place another layer of tortillas on. Repeat layers of meat, beans and cheese. Next, spread Ro-Tel tomatoes or picante sauce over layers. Spread cream of chicken soup next. Top with another layer of cheese and a final layer of tortillas.
Save juice from both fruits to serve as a beverage. In a medium size bowl, combine all ingredients except yogurt. Fold in yogurt and chill.
In large mixing bowl, combine cottage cheese and eggs. Add spinach, 1/4 cup Cheddar cheese and salt. Spoon into greased 12 x 7 1/2 x 2-inch baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining Cheddar cheese and let stand 5 minutes. Yields 6 to 8 servings.
Prepare cake mix as directed on package. Pour half of batter in greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Melt caramels, butter and milk in double boiler. Remove cake from oven. Pour caramel mixture over it. Top with chocolate chips and pecans. Dot remaining cake batter over top and return to oven at 250° for 20 minutes. Then turn oven to 350° for 10 to 15 minutes.
Gradually add milk to peanut butter; blend until smooth. Add pudding and blend with mixer, about 2 minutes. Spread 1/2-inch thick on 12 crackers and top with 12 crackers. Smooth edge with spatula and freeze until firm.
Mix all ingredients together and pour in greased frying pan. Bake at 375° for 30 minutes.
Heat sugar and syrup enough to dissolve the sugar. Add the other ingredients; mix and press down in a buttered 9 x 13-inch pan. No cooking!
Mix the ingredients and pour over vegetables. Chill overnight. Serves 6 to 8.
Cook spaghetti according to directions. In a 12-inch skillet, cook peppers, squash and mushrooms in margarine for 3 to 4 minutes until almost tender. Drain pasta. Toss with vegetables in skillet. Transfer to heated platter, cover to keep warm. In medium saucepan, combine Ricotta, Mozzarella, milk, Parmesan, Italian seasoning, salt and pepper. Cook over medium heat until warm (do not boil). Spoon over pasta and vegetables.
Mix chicken, almonds, onion, celery, mayonnaise, salt and lemon juice. Place in buttered baking dish. Top with a layer of cheese, then cover with crushed potato chips. Bake at 375° for 20 to 25 minutes. Serve hot; is tender. Serves 5 or 6.
Brown beef; sprinkle with salt and pepper in the shortening. When beef is done, drain off excess fat. Add mustard, ketchup and beans. Stir well. Simmer 10 to 20 minutes. Could serve on hamburger buns. Freezes well.
Preheat oven to 425°. Combine flour, milk and eggs and beat lightly; batter should be lumpy. Place 12-inch skillet (ovenproof handle) over medium heat and melt butter. Tilt pan to coat bottom and sides. Increase heat to high. When butter bubbles, pour batter into pan. Remove from heat and place in oven for 18 to 20 minutes until golden brown. Remove from oven. Each pancake serves 2 people.
Cream the margarine. Add egg and flavorings; cream well. Add all dry ingredients together. Blend thoroughly with creamed mixture. Refrigerate overnight. Bake at 375° for 7 to 8 minutes.