HumbleIntelligence/food-ner-1-Million huggingface dataset:
Note: Fruit for spiced pears should be hard, ripe, but not mellow.
Mix all together and put in a 9 x 13-inch dish. Sprinkle 1 cup potato chips over top. Bake at 350° for 20 minutes.
Brown beef in skillet; add onion and cook until tender. Add corn, soups, sour cream, pimento, salt and pepper. Stir in noodles and spread mixture into casserole dish. Combine bread crumbs and butter; sprinkle over top. Bake at 350° for 30 minutes.
In frypan, place oil and then the chicken breasts (boned). Brown in oil, salt and pepper. Then place in casserole. Mix 1 cup white wine or cooking sherry. Add 2 cans cream of chicken soup. Cover with 1 can white chestnuts and green pepper. Bake, covered, 30 minutes or until tender. Usually cooked nearly an hour.
Combine and heat soups, tomatoes and juice and broth; chop boiled chicken into bite pieces. Layer chicken, tortillas, cheese, onion and soup mixture, using all ingredients. Bake at 350° for 1 hour.
In medium bowl, combine sugar and cream. Stir until it dissolves. Stir in the lime juice and green food coloring. Pour in 6-inch square pan or sherbet dish. Freeze it for 3 hours until firm.
Mix together the flour and sugar and set aside. Mix together the cocoa, Crisco, butter and water. Bring to a boil, then pour over flour and sugar. Mix together the buttermilk, soda, vanilla and eggs. Add to the mixture. Pour in 11 x 16-inch greased pan. Bake at 400° for 15 to 20 minutes or until done. Start making frosting 5 minutes before cake is done.
Cream together flour, baking powder, baking soda, sugar, butter and eggs. Add sour cream and vanilla. Refrigerate 1 hour. Drop by teaspoons; sprinkle with sugar and cinnamon mixture. Bake at 350° (gas oven) or 375° (electric oven) for 8 to 10 minutes.
Mix together macaroons, sugar and sour cream. Chill several hours to soften macaroon crumbs. Do not stir again or macaroon will break into small pieces. Slice a cap-shaped piece off top of pineapple, about 1-inch below bottom of leaves. Hollow out center of pineapple with a sharp knife. Leave a firm shell to put the macaroon sauce into. Cut fruit into small pieces, discarding hard core that runs down center. Fill the pineapple shell with dip. Place pineapple chunks, assorted berries, grapes and peaches in groups around pineapple.
Mix well and pat in 9 x 13 pan. Bake 350 degrees 15 minutes let cool.
Mix together in saucepan or crock-pot. Cook kielbasa, 3 minutes per pound, in microwave. Cut up and add to sauce. Simmer until hot.
Dissolve Jell-O in 1 cup boiling water. Add juices from oranges and pineapple. Pour Jell-O mixture in 9 x 12-inch pan. When it begins to congeal, add pineapple and oranges after juice was drained. Cover top with 1 package or less miniature marshmallows. Pat down into fruit mixture.
Crush vanilla wafers. Add remaining ingredients and mix thoroughly. Bake in a tube pan at 325° for 1 1/2 hours.
Drain pears, reserving 1 tablespoon syrup. Cut pears in half lengthwise. Place pears, beets and onion in medium bowl. Whisk together oil, vinegar and reserved syrup. Pour over salad; toss gently. Just before serving, add cheese and toss. Serve on bed of lettuce leaves. Makes 4 to 6 servings.
Can make up your choice of vegetables. Heat oil; add meat. Stir-fry for 3 to 4 minutes. Add onion, mushrooms and carrots. Stir-fry until onion turns clear. Add cornstarch mixture. Bring to boil and stir until thickened. Add bok choy and broccoli. Cook until desired doneness. Serve over rice.
Foil line cookie sheets. Preheat oven to 325°. Mix together the granola, condensed milk, ginger and almond extract in a large bowl. Stir the mixture until it's well blended. Next, drop the dough by teaspoonfuls onto foil-lined cookie sheet. Place a candied cherry piece on each cookie. Bake at 325° for 15 minutes. Yields 6 dozen.
Cream butter, sugar, flour and meal. Mix milk, vanilla and egg yolks. Mix milk mixture and flour mixture together. Pour into unbaked pie shells and bake at 350° until firm. Top with meringue if you like or leave plain.
Place rhubarb in buttered 9 x 13-inch pan; cover with 1 cup sugar. Place in oven at 350°. Combine butter and remaining sugar. Sift flour and soda; blend until crumbly. Stir in coconut and nuts. Top rhubarb with crumb mixture. Bake for 20 to 25 minutes longer.
Cook and drain noodles. Brown meat and onions and place in layers in baking dish along with the other ingredients. Cook at about 350° for 30 to 40 minutes or until done.
Blend cabbage, cooked chicken, onions, seed, nuts and uncooked Ramen noodles.
Mix together corn, milk and Bisquick; pour half of mixture into greased 9 x 13-inch casserole dish. Layer with cheese and green chilies. Cover with remaining corn mixture. Bake at 400° for 45 minutes.
Cook hamburger meat and chorizo together; drain grease off. Combine with vegetables and 1 cup of cheese. Dip tortillas in hot oil until soft, then dip in heated enchilada sauce. Fill dipped tortilla with mixture, then roll and place in baking dish. Spread with remaining sauce and cheese. Put in oven until cheese melts and enchiladas are hot. This is my Mother's recipe. Enjoy.
Make when signs are in the head. Grind cabbage or chop. Measure cabbage in quart bowl. Add 1 teaspoon of salt to each quart. Add small hot pepper pod (chopped). Cover cabbage with water. Stir every day. Add water to keep cabbage covered. When as sour as you like, put in Ziploc bags and keep in refrigerator.
Preheat oven to 350°. In large bowl, mix all ingredients except pie filling. Spread half of batter in a 9 x 13 x 2-inch greased pan. Top with pie filling. Dollop remaining batter over fruit, covering as much of the filling as possible. Swirl in batter; uncovered fruit peeking through can be expected. Bake at 350° for 35 to 40 minutes or until top is browned. For ultimate flavor, serve warm.
Heat milk to scalding. Pour over bread crumbs. Cool and add remaining ingredients. Mix and pour into buttered casserole dish. Bake at 325° until knife inserted comes out clean. Serve warm.
In large iron skillet, beat eggs and sugar together. Add cocoa and flour. Add milk, vanilla and butter. Mix well and bring to boil. Reduce heat to medium and cook until mixture thickens; stirring constantly. Remove from heat and divide mixture between two pie shells.
Mix together like bread crumbs. Pour apples or other fruit into pan; cover with crumbs. Bake for 10 minutes at 400° until brown in an ungreased pan. You can use fresh fruit.
Mix hot milk with sugar, salt and shortening and cool to lukewarm. Soften yeast in lukewarm water and stir into first mixture. Add beaten egg and stir in flour gradually. Mix thoroughly, but do not knead. Place in refrigerator and keep dough in tightly covered container. When ready to use, let the dough come to room temperature before shaping into rolls. Place in a greased pan and allow to rise until double in size. Bake at 425° for about 20 minutes.
Dissolve marshmallows in milk in double boiler over boiling water. Set aside to cool, stirring occasionally. Make graham cracker crust, using the crushed graham crackers and melted butter. Pat crust into bottom of 9 x 12-inch glass pan. Top with the blueberry pie mix. Top with marshmallow mixture. Chill well.
Cook first four ingredients at a hard, rolling boil. Remove from stove and add peanut butter and vanilla. Beat by hand until it loses its gloss and becomes firm.
Prepare eggs as you desire for omelette. You may add crumbled Feta cheese to eggs and mix together when eggs are nearly done or you may place cheese on one side of omelette and fold other side over for envelope style.
In a large mixing bowl, thoroughly combine applesauce, sugar, oil, eggs and milk. Sift together flour, baking soda, baking powder, the first 1/2 teaspoon cinnamon, salt, nutmeg and allspice. Stir in applesauce mixture; beat well. Fold in the 1/2 cup pecans. Turn into a well-greased loaf pan.
Step 1: Using any angel food cake mix that you prefer, prepare the cake according to directions. You may bake the cake in a regular tube pan or rectangular pan made especially for angel food mixes. (For a variation, you might choose to add cocoa to the mix before you prepare it and have a chocolate angel food cake.)
Mix Kool-Aid according to directions. Add pineapple juice. Mix orange juice and lemonade according to can directions. Makes about 2 1/2 gallons.
Layer beans, bacon strips and brown sugar in pan. Pour Coke over ingredients until just covered. Bake in a slow oven at 250° uncovered for 4 hours.
In crockery cooker, place sliced carrots. Trim excess fat from roast, cut in half and fit into cooker atop carrots. Sprinkle with salt and pepper. Combine pineapple, sugar, soy sauce, garlic and basil. Spoon over roast. Cover; cook on low heat setting for 8 to 10 hours. Remove roast; keep warm. Skim fat from cooking liquid. Using flour or cornstarch mixed with a little water, add to liquid to thicken and make a gravy. Serve meat with gravy over hot cooked noodles.
Prepare pie filling mix as directed on package with 3/4 cup milk. Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie shell. Chill at least 4 hours. Spread with remaining whipped topping. Store leftover pie in refrigerator.
Squeeze out spinach. Mix mayo and sour cream. Mix in soup mix. Stir in spinach. Serve with chips and salsa.
Put the eggs and sugar into a large bowl and beat until very thick. Sift the flour twice and add it to the eggs and sugar. Cut the fruit into shreds, toss in flour to keep them separate, add to the cake; mix lightly and pour into a shallow pan sprayed with Pam or lined with greased paper (wax paper). Bake twenty to thirty minutes in moderately hot oven. Frost when cold, if desired.
Rub pork loin with the soup mix. Wrap in heavy aluminum foil with two cups of water and seal tight. Place in roasting pan and cook in 325° oven for 20 to 25 minutes per pound.
Mix until well blended. Knead until smooth. Divide in half. Roll out and spread with peanut butter. Roll into log and slice.
Blend cashews, salt and water until very smooth. Put in a pan and cook, stirring constantly, until it thickens. Return to blender and blend garlic powder, pimento, onion powder, a pinch of thyme and lemon juice. If used in another recipe, use raw. If used as a sauce, return to stove and cook until bubbly, about 5 minutes, on low to medium heat.
Wash and cut potatoes. Shake mix with potatoes in a plastic bag. When potatoes are coated, add oil and shake or rub to coat. Bake at 425° in a single layer on greased baking pan for 40 minutes until brown. Serve with Chile Dip.
Cook beets and put in jars. Pour combined remaining ingredients over beets. Cold-pack 5 minutes.
Boil Swiss chard. Drain and squeeze out water; chop up. Brown the ground sirloin with onion and garlic in oil. Season with salt and pepper. Stir in Swiss chard. Serve on hard rolls.
Grease a tube pan. Cut biscuits into quarters. Mix sugar and cinnamon. Toss biscuit quarters into mixture (sugar and cinnamon), a few at a time (coating well). Throw pieces into pan (do not arrange).
Cook squash and onion in a small amount of water until tender; drain. Season with salt and pepper. Add beaten egg, margarine and cheese. Pour into casserole dish. Top with cracker crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Dissolve Jell-O in water, vinegar and salt. Add mayonnaise and beat until smooth. Pour into refrigerator tray and place in freezing compartment 15 to 20 minutes until mixture is set about 1-inch from edges, but soft in center. Turn into bowl and beat again until fluffy. Fold in spinach, cottage cheese, celery and onion. Turn into mold and chill until firm.
In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble.
Melt butter in an 8 x 8-inch pan. Mix other ingredients, except pie filling, together. Add to melted butter. Pour 1 can of pie filling over this; do not stir. Bake in a 325° oven for 55 minutes.
Cut the cauliflower, broccoli and onion together in a large bowl. Mix sugar, milk, vinegar and Miracle Whip together. Add to the vegetables; mix well and chill in the refrigerator.
Preheat oven to 325°. Cream together sugar and shortening. Add eggs, one at a time, beat well. Add flour, one tablespoon at a time. Beat well. Beat in salt, lemon juice and vanilla flavoring; beat well.
Preheat oven to 425°. Mix together 1/2 cup salad dressing, milk and seasonings. Lightly dip chicken into salad dressing mixture. Coat well with crumbs. Place on greased cookie sheet. Bake for 18 to 20 minutes. Mix remaining salad dressing and salsa. Serve with nuggets on toothpicks.
Melt butterscotch chips in pan over low heat. Add noodles and peanuts to melted chips and stir. Drop large spoonfuls of this mixture onto cookie sheets lined with wax paper. Shape each into a nest with your fingers. Put 4 to 6 jellybean "eggs" into each nest. Chill in the refrigerator. Wonderful recipe for the kids to help with!
Mix ingredients. Pour into 9 5/8-inch pie crust. Bake at 325° for 1 hour.
Prepare cake mix as directed on package. Bake in a 9 x 13-inch pan. Cool for 15 minutes. When cool, make holes through cake. Combine milk, sugar and 1/2 cup coconut in saucepan. Bring to a boil. Reduce heat and simmer for three minutes. Carefully spoon over warm cake allowing liquid to soak down through holes. Let cool. Fold 1/2 cup coconut into Cool Whip and spread over the cake. Sprinkle the rest of the coconut over the cake. Chill overnight. Store leftover cake in the refrigerator.
Cook deer meat. Add chili seasoning with tomato sauce and tomato juice. Takes about 20 to 25 minutes. Add kidney beans, if desired. Great with hot dogs!
Cook broccoli according to directions on package, then drain. Stir together soup and cheese; gradually add milk, mayonnaise and egg, stirring to blend. Put broccoli in dish and pour mixture over top. Combine bread crumbs and butter and sprinkle over top. Bake in 350° oven for 35 minutes.
Mix banana, pineapple, sugar and sour cream. Add pecans and cherries. Freeze in individual molds or cut in squares.
Place broccoli in bottom of pan. Sprinkle chicken pieces on top of broccoli. Combine soup and other ingredients adding next. Top with bread crumbs and cheese. Bake in 8 1/2 x 13-inch pan at 250° for 30 minutes.
Dissolve gelatin in 1 cup boiling water. Add lemon juice. Cool. Cream together cream cheese, sugar and vanilla. Add gelatin and mix well. Whip the chilled can of Milnot and fold into gelatin mixture. Mix together the crushed graham crackers and melted butter. Pack 2/3 of mixture in bottom and sides of a 9 x 13-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours. Cut into squares and serve.
Brown pork chops in butter or margarine. Remove from skillet; brown onion and green pepper. Combine mushroom soup and beef consomme with rice, then onion and pepper. Place in 2-quart casserole with pork chops on top. Cover with foil. Bake 45 minutes at 350°. (Trim bones from chops, if desired.)
Mix first four ingredients together and add mayonnaise. Beat. Mix the rest of the ingredients together and add cool jello mixture. Use 9 X 13 pan, sprayed with Pam.
Preheat oven to 350°. Place the coconut, butter and flour in separate plates. (The butter will need to be in a bowl.) Coat chicken lightly with flour. Dip in melted butter. Coat chicken generously with coconut. This can be done by rolling the chicken in coconut. Place chicken in a baking dish and keep in the oven for approximately 30 to 40 minutes or until the coconut has "browned" and the chicken has been fully cooked.
Slice zucchini and cook in microwave for 3 minutes. Layer in a 9 x 13-inch pan in order given. Bake for 1 hour at 350°.
Mix soup, water or wine and diced chiles. Place chicken in 13 x 9 baking dish. Layer with cheese and soup mix. Sprinkle top with dressing. Drizzle melted butter over all. Bake at 350 degrees for 50 minutes or until chicken is done.
Beat cream cheese until fluffy and add other ingredients. Mix well. Use medium size melon ball scoop. Make into balls. Roll in finely chopped nuts. Refrigerate. Makes 125 balls. Great for weddings!
Combine cream cheese and chocolate, mixing until well blended. Stir in crumbs and preserves. Chill several hours or overnight. Shape into 1-inch balls; roll in almonds, cocoa or sugar. Makes approximately 3 dozen.
Cook macaroni and drain. Mix all ingredients. Pour into buttered casserole dish and bake at 375° for 30 minutes.
Mix all ingredients, breaking up crackers. Add crab meat, picked over. Form into 8 patties using bread crumbs on hands. Brown in butter.
Steam broccoli until tender. Spread butter on chicken and bake for 35 minutes at 325°. Mix soup, mayonnaise and cheese. Place broccoli on the bottom of a 2-quart casserole dish or 8 x 8-inch baking pan. Place chicken on top of broccoli and pour soup mixture over both. Sprinkle with bread crumbs and bake for 30 minutes at 350°.
In a 2-quart Ziploc bag, place last 5 ingredients. Mix well and shake potatoes in bag to coat. Pam spray a large glass baking dish and spread potatoes in it. Bake at 375° for 25 to 30 minutes.
Thaw and drain broccoli. Saute onion and celery in 3/4 stick of butter. Mix all ingredients together. Bake at 350° for 30 to 45 minutes or until thick and lightly brown on top.
Combine butter and sugar. Mix in eggs and vanilla. Add combined dry ingredients and Butterfingers. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cut while warm.
Bring to full boil sugar, milk, butter and cocoa. Add peanut butter and vanilla, then stir in oatmeal. Drop by spoonfuls onto wax paper and allow time to cool.
Melt 1/2 cup oleo in large shallow baking pan. Pare potatoes and slice crosswise into 1/4-inch slices. Coat both sides of potato with oleo in baking pan and place 1 layer deep. Sprinkle with onion salt, pepper and chili powder. Bake at 425° until browned, about 25 minutes. (The potatoes can be cut into wedges instead of crosswise.)
Bring broccoli to a boil in lightly salted water. Pour in colander and drain well. Place in 2-quart baking dish. Melt Velveeta and 1/2 stick margarine and pour over broccoli. Melt other half of margarine and mix with crumbs. Sprinkle over top. Bake at 350° until bubbly.
Boil chicken until tender; remove bones. Place chicken in baking dish. Mix broth and chicken soup; heat to boiling. Pour over chicken. Mix margarine and flour; add milk. Spoon over chicken. Bake at 425° for 30 to 40 minutes.
Brown ground beef, drain. Stir in remaining ingredients, except cheese. Cover, simmer 30 minutes, stirring occasionally. Top with cheese. Sprinkle with additional chopped onion if desired.
In large electric skillet or frying pan with tight fitting lid, fry ground beef and onion until brown and onion is tender. Drain grease. Add all other ingredients. Cover tightly and simmer for 30 minutes until rice is tender and all liquid is absorbed. Yields 8 servings.
Brown beef in 3-quart saucepan. Drain excess fat. Add sauce and water. Simmer 10 minutes. Combine rest of ingredients, except lasagne for filling. Pour about 1 cup of sauce onto bottom of a 13 x 9 x 2-inch baking pan. Layer 3 pieces of lasagne over sauce. Cover with 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil. Bake 10 minutes longer. Makes 8 to 10 servings.
Mix eggs, salt and sugar thoroughly. Add milk and stir. Add shortening and mix. Slowly add flour. Cook as you would pancakes on a lightly greased griddle. You may substitute brown sugar for the white sugar. These are great with jam or syrup. Roll them up if you wish.
Preheat oven to 325°. Butter Bundt type cake pan. Coat with pecans. Beat pudding, cake mix, rum, oil, water and eggs together just until smooth. Pour into pan and bake 1 hour. Cool cake. Poke holes in cake. Heat butter, sugar and rum until sugar is dissolved. Dribble over cake. Let set several hours or overnight. Remove from pan. Yumm!
Combine rice and broccoli. Mix egg, onion, Worcestershire sauce, salt and milk. Stir into the rice-broccoli mixture. Pour into a greased 2-quart casserole. Top with melted butter and shredded cheese. Sprinkle with paprika. Bake in slow oven (325°) for 30 to 40 minutes. Makes 6 generous servings.
Cream the butter and shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine buttermilk and soda. Stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix after each addition. Stir in vanilla. Add 1 cup walnuts and coconut, stirring well. Beat egg whites (at room temperature) and cream of tartar until stiff peaks form. Fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans. Let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Press additional walnuts onto sides of cake.
Cook rice; cut chicken into 1/2-inch strips and sprinkle with garlic salt and pepper. Saute chicken and celery in margarine 4 to 5 minutes or until chicken is done. Stir in spaghetti sauce and Italian seasoning. Bring to a boil and then simmer 10 minutes. Serve over rice.
Crush crackers, marshmallows and chip up cherries and nuts. Add pecans and mix. Add milk and mix well. Roll in cracker crumbs. Roll into balls and put in refrigerator in tinfoil.
Heat oven to 375°. Beat margarine and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum extract; mix well. Stir in flour and 1 cup chopped walnuts; pour into baked pie shell. Decorate top with 1/2 cup walnut halves or pieces. Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving. Store in refrigerator.
Crush cookies (reserve 1/4 cup). Cream butter, cream cheese and powdered sugar. Mix milk and pudding. Combine butter mixture with pudding. Fold in whipped topping and cookies. Top with reserved cookie crumbs and gummy worms.
Soak in cold water and 2 tablespoons salt. In 2 hours drain. Mix 1/2 cup vinegar, 1 1/2 cups sugar dissolved real good. Pour over cucumbers. Bag and freeze.
Add sugar, corn syrup and butter to beaten eggs. Add vanilla and salt; mix thoroughly. Stir in pecan halves. Pour into pastry shell. Bake at 375° for 40 to 50 minutes.
Skin and bone chicken breast; cut into 1 x 3-inch strips. In a 10-inch nonstick skillet, combine oil and margarine and heat over medium heat until bubbly and hot. Dredge chicken in flour; cook in skillet until browned on all sides (3 to 4 minutes). Remove chicken from pan; set aside. Add shallots and garlic to skillet; saute until softened. Add water, wine, broth mix and seasonings. Using a wooden spoon, stir well. Cook, stirring frequently, until liquid is reduced by half. Return chicken to skillet; cook until sauce is thick and chicken is heated through. Serve sprinkled with chives.
In a 9 x 13-inch casserole dish, cook potatoes on High in microwave until tender. Add remaining ingredients; cook until heated all the way through and cheese is melted. Makes 12 to 16 servings.
Combine all ingredients in a large skillet. Cook over medium heat, covered, stirring occasionally, for 20 to 25 minutes, or until cabbage is tender.
Combine apple cider, vinegar, oil, sugar and broth packs from Ramen noodles. Refrigerate. Combine cabbage, green onions, crushed Ramen noodles (uncooked) and sunflower seeds. Mix all together just a few minutes before serving.
In 2-quart saucepan, cook onion in butter, stirring, until onion is tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat for 30 minutes, stirring occasionally. Stir in shrimp; simmer for 5 to 10 minutes longer. Serve over cooked rice.
Mix raisins, water and cinnamon. Boil 5 minutes. Cool and add sugar, Crisco, molasses, vanilla, flour, baking powder and soda. Mix. Bake at 350° for 25 to 30 minutes or until done. Frost with Quick Butterscotch Frosting.