HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, heat oil and butter. Stir in vegetables and simmer until tender. Stir in broth, cream, basil, parsley, salt and pepper. Simmer for 3 to 4 minutes. In heated serving dish, toss linguine with vegetable mixture and Parmesan. Serve immediately.
Saute chicken breasts 1st in butter with salt & pepper. Put in bottom of greased baking dish. Cover with soup, sour cream, salt and pepper, chip beef and then Swiss cheese.
Cook and bone chicken; reserve 1 cup of broth. Combine soup, broth, peppers. spices and Tabasco sauce. Mix well. Cover 2 1/2 or 4-quart casserole. Start with corn chips in bottom, then chicken, soup mixture and a layer of cheese. Continue, ending with a layer of cheese on top. Preheat oven to 350° and bake 25 or 30 minutes.
To ground beef, add tomatoes/green chiles, oregano, tomato sauce, salt, pepper and sugar. Simmer for 20 minutes. Mix cream cheese and sour cream until smooth, then add 2/3 of the Cheddar cheese. Add this mixture to the beef mixture along with the noodles. Pour into 9 x 13 baking dish. Add remaining Cheddar cheese on top. Bake at 350° until bubbly (about 30 minutes).
Combine cake and pudding mixes, cinnamon, eggs, salt, water and oil in large mixing bowl; beat at medium speed for 2 minutes. Stir in carrots and pecans. Pour batter into 3 greased and floured 9-inch pans. Bake at 350° for 25 minutes or until done. Cool in pans for 10 minutes before removing. When cool, frost with Cream Cheese Frosting.
Mix all the first ingredients and leave the ginger ale to be pour in just as you serve it.
Pour boiling water with soda over dates. Let stand awhile. Cream sugar and shortening. Add egg; beat well, then add salt, date mixture, dry ingredients and nuts. Bake at 350° for about 45 minutes. Serve warm with whipped cream.
Combine lemon juice and grated lemon rind or lemon extract; gradually stir into milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust or cooled pastry shell. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake in slow oven (325°) until lightly browned, about 15 minutes. Cool.
Place rice in greased 12 x 8-inch baking dish. Cover with combined vegetables and pepper. Combine soup and mayonnaise. Mix well. Gradually add water to soup mixture. Mix well. Pour 1/2 the soup mixture over vegetables and rice. Top with chicken pieces and remaining soup mixture. Bake at 350°, uncovered, for 1 hour or until chicken is tender and rice is cooked. Sprinkle with paprika, if desired.
Mash banana in a bowl until soft. Add dash of nutmeg; stir. Add sprinkles, red and green sugar. Stir. Put in a drop of vanilla and drop of banana flavoring. Stir with a toothpick. Add food coloring; stir. Serves one person.
Prepare instant mashed potatoes (serving for 12) as on box. Blend in rest of ingredients. Top with grated Cheddar cheese. Bake at 350° for 20 minutes.
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired. Yields 3 to 4 quarts.
Combine flour, sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. Stir in milk until flour mixture is moist. Spoon into greased muffin pan. Bake at 400° for 20 minutes. Yield: 12 muffins.
Sift flour; measure and re-sift 3 times with soda and salt. Melt chocolate over hot water; cool. Cream fat and sugar. Add sugar and eggs and beat until fluffy. Stir in melted chocolate. Add flour alternately with sour cream. Add vanilla, then stir in coffee or water. Bake in lined 8-inch tins or muffin tins. Bake at 325° or 350°.
Put potatoes and onion through a blender. Add the egg, baking powder and flour (as needed to hold other ingredients together). Shape into patties and fry in fat (just so covered) until brown. These may also be stuffed with cheese for a variety.
Cook vegetables; when done add corn and carrots. Add 1 pint half and half and 1 cup squeeze cheese. Add more milk if desired.
Soak cherries overnight in brine of 2 quarts water, salt and alum (best for 24 hours). Next morning, drain cherries and rinse in cold water. Combine cherries with 3 cups water, sugar, food coloring and lemon juice. Heat to boiling, then let set 24 hours. Again bring to boil; let set 24 hours. Bring to boil again. On the third day after letting set 24 hours, add 1 ounce of almond extract. Seal while hot.
Preheat oven to 350°. In medium mixing bowl combine 3/4 c. sugar, flour, 3 Tbsp. cocoa, baking powder and salt. Blend in milk, melted butter, and vanilla; beat until smooth. Pour batter into square pan, 8x8x2-inch or 9x9x2-inch. In small bowl combine remaining 1/2 c. sugar, brown sugar and remaining 4 Tbsp. cocoa. Sprinkle evenly over batter. Pour hot water over top, do not stir. Bake 40 minutes or until center is ALMOST set. Let stand for 15 minutes. Spoon into desert dishes, spooning sauce from bottom of pan over top. Garnish as desired.
In skillet with oil over slow heat, add all ingredients, except eggs, within 1 minute. Add eggs, scramble and enjoy with refried beans and tortillas if you were brave enough to include the jalapeno. Sit down by yourself and enjoy, as no one else will want to make a trip to the creek with you.
Mix all ingredients and cool in refrigerator until ready to serve. Serve with any fresh fruit.
In a medium saucepan, sprinkle unflavored gelatine over water and lemon juice. Let stand for 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. With wire whip or rotary beater, blend in sour cream, chili sauce and horseradish; fold in lobster or shrimp. Turn into a party mold pan. Chill until firm. Serve with crackers or party bread. Makes about 3 1/2 cups of spread.
Add butter, Parmesan cheese, and eggs to spaghetti. Form mixture into buttered pie plate. Spread on cottage cheese. Cook ground beef, green pepper and onions; drain. Add tomatoes, paste, sugar and seasonings. Spoon onto spaghetti crust. Bake, uncovered, for 20 minutes at 350°. Sprinkle Mozzarella cheese on top and bake 5 minutes longer, or until cheese melts.
In a small saucepan melt margarine or butter. Stir in flour, saltand pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Makes 3/4 cup.
Add water to juice of berries to make 2 1/2 cups. Heat to boiling. Dissolve jello in hot liquid. Add 1 quart vanilla ice cream by spoonfuls, stirring, until melted. Chill until thick, not set. Fold in berries. Pour into pie shell.
Cook chicken. Pull chicken off the bone and place in baking dish. Mix soup and sour cream. Pour on top of chicken. Crush crackers and melt butter. Combine and spread on top of soup. Sprinkle 3 tablespoons poppy seed on top. Bake at 350° until bubbly.
Shoestring or julienne the ham and cheese; just get it into thin strips. Mix ham, cheese and sauerkraut. Add parsley and caraway seed to taste and enough mayonnaise to mix well. Serve on pumpernickel bread. This is also good grilled. This is a rather small amount, so you may want to double it.
Melt oleo over low heat, stir in cocoa. In small bowl beat egg with wire whisk; add sugar, milk and vanilla. Pour this in cocoa mixture and heat while stirring. Pour in unbaked pie shell. Bake at 350° for 45 minutes. Mixture does not need to come to boil, just heat until well blended.
Empty chicken into 1-quart casserole dish. Add soup; mix well. Add potato chips; mix. Cover with lid and microwave on High for 2 minutes. Remove from oven and stir mixture. Return to oven and microwave on High for 2 more minutes or until dish is warmed through. Serve on buns.
Combine all ingredients in an electric blender. Blend until smooth. Chill at least one hour. Serve with assorted fruits. Makes about 4 cups.
Mash pineapple and peaches together in a colander; let drain. Mix milk and ReaLemon together. Mix all ingredients together and pour into two 9-inch graham cracker shells. Refrigerate.
In a large bowl, combine 1 1/2 cups dry cake mix. Reserve the rest for topping. Take 1 1/2 cups cake mix, flour, yeast, eggs and warm water and beat 2 minutes. Spread in a 9 x 13 pan. Combine reserved cake mix with margarine and sugar to make topping. Spoon filling over dough, then put on topping. Bake immediately at 325°.
Shred cabbage and chop onion and green pepper in large container. Bring remaining ingredients to a boil and pour over cabbage mixture while hot. Do not stir. Refrigerate at least 4 hours in airtight container. Keeps for at least 2 weeks. Yield: 8 servings.
Grease an oblong baking dish and mix rice, soup and milk together. Pour into dish (10 x 14-inches). Rinse out both soup cans with a can of milk each. Place chicken on top of rice mixture and sprinkle with dry onion soup mix. Cover tightly with foil and bake at 325° for 2 hours and 15 minutes.
Brew extra strong coffee. Pour over ice cubes. Add additional cold water until desired strength. Serve with sugar, if desired.
Cream sugar and eggs. Add all ingredients. Mix well. Add apples last. Bake at 350° for 40 to 50 minutes in a greased tube pan. Needs no topping.
In a saucepan, combine butter, water and cocoa. Cook and stir until mix comes to a boil. Remove from heat and set aside. In bowl, stir flour, sugar, soda and salt. Add buttermilk, eggs and vanilla. Beat until smooth. Stir batter into hot cocoa mix. By hand, beat until well mixed.
Trim crust off bread slices. Place in a greased casserole. Place cheese on top of bread. Beat rest of ingredients together and pour over the bread. Let set 1 hour, then bake at 325° for 35 minutes. Serves 4.
Preheat oven to 325°. Cream shortening and sugar. Add "Adams Best" vanilla and Adams butter flavoring. Add eggs, one at a time. Mix well. (Use high speed with electric mixer.) Sift flour and salt together, then add slowly. Fold in coconut. Pour into a 10-inch stem pan that has been well-greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes, or until toothpick inserted into center comes out clean. Make Coconut Sauce about 5 or 10 minutes before cake is done.
Mix all ingredients, using 1/2 can of tomato sauce. Place in an oiled baking dish. Cover with remaining tomato sauce and sprinkle with cheese. Bake at 350° for about 1 1/2 hours. Serves 6.
Dissolve jello in hot water. Cool and add fruit and nuts. Mix well. Fold in sour cream last. Put in mold and chill several hours. Makes 8 to 10 large servings.
Grease 11 x 16-inch jelly roll pan. Line with unbroken graham crackers. Sprinkle with nuts. In saucepan, mix butter and margarine until melted. Add sugar. Bring to boil and boil for 3 minutes. Drizzle over graham crackers and nuts. Bake for 10 minutes in 325° oven. Let cool in pan. Break into pieces.
Cut 2 bananas into medium size chunks. Mash the third banana. Combine all ingredients and stir until mixed. Let stand for 10 minutes. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 to 20 minutes. Makes 2 dozen.
Coat chicken pieces with mixture of flour, salt, pepper and paprika. Microwave 1 stick butter on High in a shallow baking dish for 1 minute or until melted. Arrange chicken in single layer in butter, turning to coat each piece. Microwave for 10 minutes on High, giving dish a 1/4 turn twice during cooking time.
Mash bean dip and spread on large plate. Peel and mash avocado with lemon juice, salt and pepper, then spread on top of bean dip. Mix sour cream, mayo and taco mix. Spread on top of avocado, then sprinkle on onions, olives, green peppers and tomatoes. Top with cheese. Serve with taco chips.
Mix oleo, cake mix and coconut. Put in oblong cake pan; slightly pat in bottom of pan. Bake at 350° for 10 minutes. Pour drained pie apples on this hot crust. Mix cinnamon and sugar; sprinkle over apples. Mix egg and sour cream; drizzle over top. Bake for 25 minutes at 350°.
Mix all together. Chill. Good as a vegetable dip or chips and snacks.
Melt butter. Add rice and mushrooms. Saute until lightly browned. Stir in soup mix and water. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes until all liquid is absorbed.
Combine ground beef and remaining ingredients in bowl. Mix well. Shape into patties. Place on broiler pan. Broil for 5 minutes on each side. Serve hot. Yields 4 to 6 servings.
Melt peanut butter chips, peanut butter and margarine. Stir until smooth. Place the Rice Chex in a large bowl and pour peanut butter mixture over them. Toss gently to cover Chex completely. Use a larger container with a lid or a large plastic bag, put coated Chex in and add 1 box xxx sugar. Toss gently.
Add milk to beaten eggs, stirring to blend. Sift together flour, sugar and nutmeg. Gradually add to egg mixture. Pour into pie shell and bake 40 minutes at 400°.
Place all ingredients in blender; blend until smooth. Serve at once. Yields 2 servings.
Beat cream cheese and sugar with an electric mixer until sugar no longer looks granular. Mix in egg yolks, vanilla, sour cream, lemon juice and grated lemon rind. Beat egg whites until stiff and fold gently, but well, into cheese mixture. Pour into lightly baked pastry-lined spring-form pan.
Pour boiling water over the fruit. Add soda and oleo and stir well. Let stand until completely cold. Add rest of ingredients and mix well. Grease and flour 7 (No. 303) cans. Fill 1/2 full; bake at 325° for 30 to 35 minutes. Test with toothpick. If not brown enough, raise heat. Hit side of can with hand to loosen. Remove from can for cooling.
About 45 minutes before serving over medium heat, in a 12-inch skillet, cook beef, onion and green peppers (1/2 cup) until meat is browned, about 10 minutes, stirring constantly. Drain tomato liquid into meat mixture, cut tomatoes into bite sized pieces and set aside. Add macaroni, sugar, chili powder, salt and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until macaroni is tender, stirring occasionally. Stir in sour cream; sprinkle on reserved green peppers and tomatoes. Cook until heated through. Makes 7 servings.
Mix first 5 ingredients well. Refrigerate. Before serving, add sliced bananas and Cool Whip.
Melt margarine; add flour, soup, cheese and 1/2 of the Parmesan cheese. Then add broccoli and chicken. Heat just until boiling; take off heat and add sour cream. Pour into greased casserole. Top with rest of Parmesan cheese and bread crumbs. Bake at 350° for 20 minutes. Serve over rice. (Carrots go well with this.)
Preheat oven to 350°. Grease cookie sheet. Cream butter with sugar. Add flour, cornstarch and salt; mix in lemon rind. Shape into 1-inch balls; roll in nuts, pressing them in. Bake for 15 minutes. Drizzle with Lemon Frosting.
Mix together first 5 ingredients in large bowl. Pour 1/2-3/4 bottle of dressing over mixture. Stir well and refrigerate. Make this the day before for more flavor. Before serving you may need to add a little more dressing. Serves about 20 people.
Boil the first 3 ingredients 15 minutes. Pack cukes in jars with lots of dill. Add 1 tablespoon sugar to each quart (do not boil the sugar). Pour the boiling vinegar brine over cukes. Fill jars and seal tight. Set jars in boiling water to come over tops of the jars. Let stand until cold.
Mix first 5 ingredients and 1/2 cup pecans. Form ball and roll in the 1/2 cup ground pecans. Chill overnight, then let warm up to room temperature to serve.
Cut zucchini in 1/2-inch slices; parboil in salt water for 5 minutes and drain. Place in greased shallow casserole. dish. Slice onion thin and place on top of zucchini. Pour 2 teaspoons of melted butter over top. Pepper to taste. Cover with cheese, then spread sauce over the cheese. Top with the bread crumbs. Drizzle remaining butter over the bread crumbs. Bake in a 350° oven for 45 minutes or until onion is done.
Preheat oven to 350°. Brown ground beef while cooking noodles. Drain beef and then stir in sauce. Add the spices. Simmer beef and sauce 5 to 10 minutes.
Mix all ingredients together and pour into unbaked pie crust. Bake at 350° for approximately 45 minutes.
In a medium bowl, mix chicken, Cheddar cheese, cream cheese and 1/2 cup sour cream together. Divide into 8 portions and place on flour tortillas. Roll up tortillas and place in a 9 x 13-inch pan. Cover with enchilada sauce. Bake at 375° for 30 minutes, until bubbly. Garnish with lettuce, tomatoes, sour cream and black olives.
Prepare jello as directed. Melt red hots in 1 c. hot water. Add red hots, apples and celery when jello is partially set. Chill.
Place meat in casserole. Mix next 5 ingredients and pour over meat. Cover and bake at 350° for 2 to 3 hours. Stir occasionally.
Bake potatoes at 400°. Remove from oven, cut in lengthwise slice from top of each potato. Scoop out inside and mash with sour cream, Blue cheese, milk, butter, salt and pepper. Whip until fluffy. Spoon mixture into potato shells. Place on baking sheet; return to oven for 15 minutes or until heated through. Sprinkle with crumbled bacon.
In saucepan, combine chicken broth, wine, marjoram and dash of pepper; bring to boiling. Add shrimp. Return mixture to boiling. Cook 1 minute or until shrimp are tender. Remove shrimp. Cover and set aside.
Mix and pour in large 10 x 14-inch pan. Then cut enough apples to cover dough (about 1-inch thick). Pour on 1 cup sugar. Then add crumb mixture.
Thaw spinach. Have cream cheese at room temperature. Mix cream cheese, cottage cheese and mayonnaise together thoroughly. Mix jello and hot water. Add vinegar. Add vegetables and cheese mixture; mix well. Pour into greased mold. Will jell quickly once in mold.
Cook zucchini in water until tender. Drain and add eggs, mayonnaise, onion and cheese. Salt and pepper to taste. Pour into 1 1/2-quart baking dish. Put bread crumbs on top and dot with butter. Bake at 350° for 30 minutes until golden brown.
Thinly slice one gallon cucumbers. Place in large crock or nonmetal container. In separate pan, bring to boil one gallon water and salt. Pour over cucumbers. Weigh cucumbers down (i.e. cover with a plate turned upside-down and anchor with any clean heavy object to prevent floating). Leave for 4 days.
Beat cream cheese in mixing bowl until light. Add olives, onions and tomatoes; beat well. Spread over tortillas; roll to enclose filling. Chill for 3 to 4 hours. Slice and arrange on serving platter. Makes 24 servings.
Crush vanilla wafers. Add remaining ingredients except for half of sugar. Form dough into small balls. Roll in remaining powdered sugar. Yields 30 balls.
Melt 1 tablespoon margarine in bottom of cookie sheet; spread to coat bottom of pan. Line bottom of pan with whole graham crackers. Bring 1 cup margarine and 1 cup brown sugar to a boil; boil for 2 minutes. Pour over crackers and top with 1 cup nuts. Bake at 400° for 7 minutes. Sprinkle top with package of chocolate chips. Let set for 5 minutes and spread. Cut while warm and refrigerate.
Sift sugar, cornstarch and cocoa into saucepan. Add milk and butter. Cook over medium heat until thickened. Add 2 tablespoons cornstarch to beaten eggs and stir in. Cook 2 to 3 minutes. Add vanilla. Cool slightly. Pour into crust. Serve with whipped topping. Good while still warm.
Cream shortening, sugar and vanilla thoroughly. Add eggs, singly, beating well after each addition. Sift flour, baking powder and soda together. Add to creamed mixture alternately with sour cream, blending well after each addition. Spread half of batter into tube pan, greased and floured. Cream brown sugar, the margarine and cinnamon together; add nuts and mix well. Dot batter with 1/2 of this mixture. Put rest of batter on top and sprinkle balance of mixture on top. Bake at 350° for 50 minutes.
Beat margarine and Crisco until light and creamy. Add sugar and beat until creamy. Add flour alternately with milk. Add eggs, one at a time, beating well after each. Add flavorings and mix well. Pour into four 9-inch cake pans and bake at 350° for 30 minutes. Cool and frost.
Crush crackers; melt marshmallows in a double boiler and pour over crackers. Add cream, fruit and nuts. Mix and pack in cracker box. Store in refrigerator for 24 hours before cutting.
(Music:) God's appointment, God's joy and praise, God's glory, God's gift of talent, God's glimpse of heavenly choirs, God's sense of humor, God's sense of rhythm, God's perception of harmony, God's enjoyment for mankind, God's outlet of expression, God given breath to support God's creation.
Cook macaroni as directed on package, then drain. Place in casserole dish. Add next ingredients and mix. Stir in half the cheese. Crush crackers and stir in melted butter. Set aside. Sprinkle remaining cheese on top of casserole. Spread cracker mixture on top. Bake for 35 minutes at 350°.
Crumble cornbread into large bowl. Fry bacon until crisp. Crumble bacon and with with onion, pepper and tomato. Add to cornbread. Pour hot bacon grease over mixture until slightly moist and vigorously toss with fork. Goes great with beans. It's finger lickin' good.
Brown crumbs well in a skillet with butter and sugar. Place prepared crumbs in a serving dish in layers, alternately with cooled tart applesauce. Allow to harden in refrigerator. Serve cold with generous whipped cream topping, sweetened. Decorate with dabs of jelly.
Put flour, sugar, cocoa, baking powder, baking soda and salt in mixing bowl. Melt margarine in one cup of boiling water. Pour over dry ingredients plus 1 cup of cold water. Then add eggs and vanilla. Beat 2 minutes. Bake 30 minutes at 350° in a 10 x 13-inch pan, as it can't be removed from pan. Batter is very thin.
Brown sausage, peppers and onions; drain. Roll out bread dough (like you would for pizza). Spread sausage on rolled out bread dough. Sprinkle with cheese and pepper mixture. Bake at 350° until brown.
Salt and pepper chicken and lay in greased 9 x 13-inch pan (or larger) skin side down. Pour rice around chicken. Crumble bouillon cubes in water to dissolve; pour into pan. Cover with foil and seal tightly. Depending on how long you will be gone, cook 4 hours at 250°, 3 hours at 275°, 2 1/2 hours at 300°, 2 hours at 325° or 1 1/2 hours at 350°. Serve with cranberry sauce and Bread-Ready-Quick.
Cut bell pepper strips crosswise into halves. Arrange close together in ungreased broiler-proof pie pan, 9 x 1 1/4-inch or round pan, 9 x 1 1/2-inch. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4-inches from heat about 3 minutes or until cheese is melted. Makes 6 servings (6 nachos each). Contains 3 g fat, 50 calories and 4 g protein.
Brown hamburger meat and onion together. Add mushroom soup and water to meat. Add seasoning to taste. Let simmer for 30 minutes. Serve over rice, pasta or potatoes.
Have oven hot, above 500°. Put water and sugar on the stove to boil in large pan. Pare apples. Put flour, lard and salt in mixing bowl. Mix well. Put soda in buttermilk, stir until it foams. Add to flour mixture. (It may take a little more buttermilk.) Make dumplings. Drop in boiling syrup. Let boil 3 or 4 minutes, while mixing 1 teaspoon flour in a little water. Pour around dumplings. Let boil up well. Dot with butter. Put in oven and bake until brown.
Coat chicken with flour. In heavy skillet, brown chicken in hot oil. Combine spaghetti sauce mix with wine; pour over chicken. Add tomatoes. Cover and simmer 45 minutes. Add mushrooms. Simmer another 5 minutes. Makes 4 to 5 servings.
Peel zucchini, take out seeds and grate, cube or slice. Cook all ingredients until tender. Put in hot jars and seal.
Soak roast in salt water overnight. Rinse well. Place venison neck in roasting pan, sprinkle roast with salt, pepper and garlic powder. I use a lot of pepper and garlic. Place tomato pieces and onions over roast and secure with toothpicks. Pour tomato juice and wine over roast, lay bacon across the top, cover and bake at 325° for approximately 3 to 4 hours or until meat falls off the bone. About 1 1/2 hours before roast is done, add potatoes and carrots. Don't forget to baste periodically.
Preheat oven to 350°. Lightly grease 1 1/2-quart baking dish. Combine sugar and cornstarch in medium bowl. Add eggs, corn and milk. Pour into baking dish. Dot top with butter. Bake 1 hour or until pudding is set. Serves 6 to 8.
Combine dry ingredients. Add liquids. Stir in mashed bananas. Add nuts. Bake one hour in loaf pan.