HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring soup and water to a boil. Reduce heat and cook for 3 minutes. Remove from heat, stir in Minute rice. Cover and let stand for 5 minutes.
Brown the ground beef and onion in butter. Set aside. Put a layer of Tater Tots in bottom of a 9 x 13-inch pan. Pour meat mixture, green beans and water chestnuts over Tater Tots. Pour soups over next. Cover top with another layer of Tater Tots and bake at 350° for about 30 minutes.
Peel and cut banana into 1/4-inch slices. Melt the shortening over medium heat. Fry banana until brown and crispy. Turn and fry the other side.
Mix cookies and butter together; press into bottom of 7 x 11-inch pan. Mix pudding, milk and ice cream together until soft. Pour over cookie mixture. Chill until pudding mixture is firm. Soften Cool Whip and spread over top of pudding mixture. Sprinkle 1/2 cup Oreo cookies over Cool Whip. Keep refrigerated until ready to serve.
Put into crock-pot. Stir together. Cook on low 8 to 12 hours or high 3 to 4 hours. Serve with potatoes or rice or over noodles.
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together. Pour into 3 or 4 layers; cook as directed. Cool.
Place all ingredients together in a saucepan and heat on medium heat. Stir until it thickens, the remove. Dribble over desserts.
Mix together in oven dish with lid, top with grated Cheddar cheese. Bake 30 minutes at 350 degrees.
Place apples, sugar and water in skillet. When apples begin to cook, turn on medium heat and cook until apples begin to brown. Remove from heat before they begin to stick. Serve hot with fresh butter and hot biscuits.
In large mixing bowl mix cake mix, eggs and oil. Stir in chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 6 to 9 minutes. Some ovens may vary
Cream butter, sugar and cocoa. Add eggs, flour, vanilla and coconut. Stir in nuts. Bake at 350° for approximately 30 to 40 minutes. While hot, spread with a large jar of marshmallow cream and let cool.
In frying pan over medium heat in hot butter, cook chicken 10 minutes or until brown on both sides. Spoon off fat.
Peel, core and halve pears. In a pot, bring water and sugar to simmer. Add pears, simmer 10 minutes. Add vanilla. Cool pears in syrup. Drain pears, then fill center of 6 halves with chocolate yogurt and the others with vanilla yogurt. Top with whipped cream and chocolate.
Line a 9-inch pie pan with crust. In saucepan over high heat, heat water, sugar and cream of tartar to a boil. Simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine and sprinkle with cinnamon. Place remaining crust over pie. Trim, seal and flute edges. Slit top crust for steam to escape. Bake in a 425° oven for 30 to 35 minutes or until crust is crisp and golden.
Cook spinach by boiling or in microwave. Drain well and squeeze out as much moisture as possible. Chop fine, using food processor or food grinder. Cook bacon in skillet until crisp. Remove and drain. Crumble and reserve. In about 2 tablespoons of the bacon fat, saute garlic and onion over medium heat. When onion is limp, add spinach. Lower heat. Season with salt and pepper; stir well as moisture evaporates from spinach, about 1 minute. Remove from heat. In a large skillet, melt butter over medium heat. Sprinkle in flour, stirring constantly until smooth. Gradually stir in cream or milk and cook until smooth and bubbly. Stir in spinach mixture and heat through. Remove from heat, stir in reserved bits of bacon, and serve. Serves 4.
Brown your hamburg; drain well. In a crock-pot, put hamburg, ketchup, onion and celery, chopped. The longer it simmers the better this gets. Will make 12 to 14 hamburg buns full.
In a Dutch oven, saute sausage and chicken in oil until lightly browned. Remove and keep warm. In the drippings, saute celery, onion, green pepper, green onions and garlic until tender. Add tomatoes, thyme, salt, pepper and cayenne and cook 5 minutes longer. Stir in broth, rice, water and Worcestershire sauce. Bring to a boil; reduce heat, cover and simmer for 20 minutes or until rice is tender. Stir in sausage and chicken; heat through.
Use a 15 x 10 x 1-inch jelly roll pan (oiled). Sift together on waxed paper the flour, cocoa, baking soda and salt. Beat until light and fluffy (3 minutes) the butter, sugar, eggs and vanilla. Along with flour mixture, add the water. Beat all until smooth; spread evenly in pan. Bake at 350° for 25 to 30 minutes. Cool completely. Frost with chocolate icing. Cut into 24 pieces.
Cook lima beans according to package directions. Drain. Mix remaining ingredients and combine with beans in a 1 1/2-quart casserole. Bake 1 hour at 350°.
Blend powdered sugar, cherries and almonds together. Fill pears with this mixture. Place in baking dish. Pour sherry over pears and bake at 350° for 15 minutes or until pears are done, but not too soft. Serve hot. Serves 12.
Mix all ingredients together; spread into an 8 x 8-inch pan that has been greased with margarine. Bake in a 375° oven for about 20 to 30 minutes. Do not overbake, or they will become hard and tough. Cool slightly; cut into squares or strips.
In a small mixing bowl, beat together the cream cheese, sour cream, sugar, lemon juice and salt until light and fluffy. Fold in bananas, pineapple, oranges, cherries, pecans and whipped cream. Turn into a 6-cup mold. Chill until firm (12 to 24 hours). Unmold. Garnish with maraschino cherries. Serves 10 to 12. (This salad may also be chilled in an oblong baking dish.)
Mix together pineapple, liquid and pudding mix. Fold in rest of ingredients. Serve chilled.
Remove casing from sausage; crumble sausage into frying pan; cook until brown. In another frying pan, brown ground beef. Add browned beef to browned sausage. Drain. Add onion; cook until tender. Stir in 1/2 cup spaghetti sauce and 1/2 cup Romano cheese.
Heat oven to 350°, or use microwave on High. Place peeled and cubed potatoes in covered container with 1/2 teaspoon salt and 1/4 cup of water. Cook for 15 minutes. Drain; add remaining ingredients, except sausage. Mix lightly; spoon into an 11 3/4 x 7 1/2-inch baking dish. Top with the smoked sausage, cut into equal portions. Bake for 30 minutes in oven or for 8 to 10 minutes in the microwave. Place 3 diagonally cut American cheese slices on sausages. Bake or microwave until cheese melts. Makes 4 to 6 servings.
Combine first 10 ingredients in a large bowl, tossing gently. Combine vinegar and remaining ingredients in a jar. Cover lightly and shake vigorously. Pour over pasta mixture. Toss well to coat. Let stand at room temperature one hour to blend flavors. Cover and chill one hour. Yields 6 servings.
Remove the coarse outer leaves. Cut into 4 sections. Remove the hard core. Wash and shred finely.
Dissolve yeast in warm water. Combine all ingredients. Place dough in covered bowl in refrigerator. No need to let rise before baking. Bake as for biscuits.
Cook mixed vegetables, onion and celery in water until tender, then drain. Mix together mayonnaise and 1/2 cup cheese. Combine with vegetables and pour into greased casserole. Mix together cracker crumbs, margarine and 1/2 cup cheese. Sprinkle on top of casserole. Bake 30 minutes at 350°.
Put pork chops or chicken in shallow dish. Mix rice, water, salt, pepper, onion, undiluted soup and pepper; pour over meat. Bake at 350° for 45 minutes to 1 hour, until done.
First you get the pancake. Then you put 2 dots for eyes with whipped cream and then put a dot for the nose with whipped cream. Put a mouth with the whipped cream, then take candy corn (or any small food) and put 2 in the whipped cream of the eyes. Then put a candy corn on the nose and then put as many candy corns as you can on the mouth and eat!
Cut steak into serving sized pieces. Dip in flour, salt and pepper and brown in oil. Combine vegetables, water and sugar and pour over steak. Cover; reduce heat to 200° and simmer 1 to 1 1/2 hours. Thicken sauce for gravy (1 1/2 c. water mixed with 4 tbsp. flour).
Mix cookie crumbs and chopped nuts with whipped topping. Put one-half of mixture in 9 x 13-inch pan. Add layer of lime sherbet, then a layer of pineapple or orange sherbet. Finish with the other one-half of the whipped topping mixture. Freeze several hours or overnight before serving.
Bring first 4 ingredients to a boil. Cool and add vanilla, salt, oats and peanut butter. Stir well and drop on waxed paper by teaspoonfuls.
Cook pudding as directed; let cool. Mix sugar and peanut butter until fine crumbs. Sprinkle most in pie crust. Pour vanilla pie filling over crumbs. When completely cool, cover with Cool Whip. Spread remaining crumbs on top.
Bake at 350° until done (30 to 40 minutes). Frost with cream cheese frosting.
Melt butter in a saucepan and saute garlic until soft but not browned. Slice off mushroom stems at base of cap. Brush mushrooms with garlic butter mixture and place in an ovenproof dish. Sprinkle with salt and pepper. Mix cream cheese and pesto together and mound in center of each cap. Refrigerate for several hours or overnight. When ready to serve, bake in a 400 degree oven for five to six minutes or until filling is soft and mushrooms are warm.
Cream together butter and sugar. Add bananas and buttermilk. Dissolve soda in butter; mix well. Beat in eggs. Stir in flour and salt. Mix well; fold in pecans. Bake at 350° in 1 large or 2 small greased and floured pans, about 45 minutes. Bread is done when lightly browned or a cake tester inserted in center comes out clean. Remove from oven; let stand 5 minutes; run knife around loaf to loosen it from pan; lift out. Cool on wire rack.
Layer bread, sausage and cheese. Repeat layers. Pour eggs over all. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Cream margarine, Crisco and sugar. Beat well. Add eggs, one at a time; beat well after each egg. Add flour a little at a time. Bake at 325° for 1 hour and 45 minutes.
Remove wing tips and discard. Split wings in half at joint. Broil or bake wing sections until almost cooked. In deep saucepan, melt margarine. Add Durkee red hot sauce and Tabasco sauce. Stir in cayenne pepper. Mix well over medium heat. Add partially cooked wing sections and simmer, covered, turning once, for 10 to 15 minutes. Remove wings from sauce and serve.
Remove 2/3 cup cake mix to be used later. In remaining cake mix, add 1 egg and melted butter. Mix well. Pat into 9 x 13-inch pan sprayed with shortening. Bake at 350° for 20 minutes. Let cool. Mix corn syrup, brown sugar, eggs, vanilla, remaining cake mix and pecans. Pour over crust and place in oven at 350° for 30 minutes. Cool thoroughly (maybe overnight). Cut into bite size squares.
Saute onion and butter together until tender. Bring water to a boil; add cubes and dissolve. Add rice, onion and 1/4 teaspoon salt. Mix well; pour into a casserole. Cover and bake at 350°; stir occasionally. Bake uncovered the last 10 minutes.
Fry bacon in skillet. Remove bacon and fry sirloin tip until browned. Add remaining ingredients, except brandy. Simmer 20 to 30 minutes, until sauce thickens and vegetables are tender. Heat up 1/4 cup brandy. Pour meat mixture over rice. At table, set brandy aflame and pour over meat. Serves 6.
Sift together flour, soda, salt and spices. Cream together shortening and sugar. Add eggs and molasses and beat well. Add flour mixture alternately with boiling water or coffee. Place in refrigerator for an hour. Drop by teaspoonfuls onto greased baking sheet and place a nut or raisin in the center of each cookie. Sprinkle with granulated sugar. Bake in moderate oven (350°) 10 to 12 minutes. Makes 6 dozen cookies.
Mix margarine, flour and 1/2 cup chopped nuts; press in a 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Let cool.
In large bowl, combine all ingredients. Chill several hours or overnight. Makes 5 or 6 servings.
Blend cookies and add 1 stick melted margarine. Combine cream cheese and powdered sugar and set aside. Mix pudding and milk and fold in Cool Whip. Add the mixture to cream cheese mixture. Layer cookies and mixture. Layer cookies on bottom, then pudding, etc. End up with cookies on top. Refrigerate 1 hour.
Place butter and vanilla in medium bowl. Cream with electric mixer on medium speed until smooth. Gradually add sugar and continue beating 1 minute. Stop and scrape bowl. Add eggs and beat 30 seconds.
Melt butter in 13 x 9-inch Pyrex dish. Mix flour, sugar and milk. Pour over melted butter. Layer fruit on top. Bake at 400° until it browns.
Crumble pie crust stick until it resembles meal; combine with nuts. Sprinkle with hot water and stir with a fork until mixture holds together and forms a ball. Press with fingers into greased pie plate or greased bottom of spring-form pan. Bake at 400° for about 10 minutes or until lightly browned. Cool.
Combine carrots, celery and green onions with water and boil for about 5 minutes. Saute onion in butter or margarine. Add flour and whip until smooth. Blend onion and flour mixture with milk and add to first ingredients. Add the broth, cheese whiz and seasonings. Cook over low heat.
Wash the beans, then trim and cut in 2-inch lengths. In a wide frying pan, cook onion in oil over high heat, stirring until onion is soft but not brown. Add green pepper and celery; cook over moderate heat, covered, for 5 minutes, stirring occasionally. Add the beans to the cooking vegetables with the water; continue to cook, covered, over moderate heat for 20 minutes, stirring occasionally.
Grease baking dish. Drain pineapple. Pour in dish. Mix flour and sugar together. Pour over pineapple. Sprinkle with grated cheese. Top with crushed Ritz cracker crumbs. Pour melted butter over top and bake at 350° for 30 minutes. This is good hot after cooked. (Refrigerate leftovers; good even cold.)
Melt margarine and marshmallows in a large pot. Mix all other ingredients well in a very large bowl. Pour melted mixture over popcorn mixture and blend well. (Butter or grease spoon so it won't stick to mixture.) Pour mixture into well-greased tube pan and press. Turn pan upside-down when ready to serve.
In crock-pot put vegetables in first, then soup, water, salt and pepper. Put chicken on the top. Cook on high 1 1/2 hours, then turn to slow for a few more hours until tender.
Divide popped corn and peanuts between 2 (9 x 13-inch) pans. Cook corn syrup, margarine and sugar over medium heat, stirring constantly. Boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. Pour over corn and nut mixture; stir well to mix. Bake at 250° for 1 hour, stirring every 15 minutes. Remove; let cool on wax paper. Break apart.
Cook chicken breasts until tender. Cook noodles. Place noodles, chicken and cooked broccoli in baking dish. Add chicken gravy, salt and pepper. Sprinkle with bread crumbs, Parmesan cheese and paprika. Bake, covered, at 350° for about 35 minutes.
Tear heavy-duty aluminum foil into four pieces. Place one hamburger patty on each piece of foil. Divide vegetables into four piles and add to patty. Close foil tightly and bake in 350° oven for 1 hour.
Brown ground beef and onion. Drain off fat. Combine all except beans. Mix well. Then add beans to mix. Bake 1 hour at 350°.
Heat oven and margarine in a 10-inch ovenproof skillet to 400°. Combine ingredients and beat 2 minutes until smooth. Pour into hot skillet. Bake for 20 to 25 minutes until batter has climbed up the sides of the skillet and edges are brown and puffy. Cut into wedges and serve with butter, powdered sugar, lemon juice or syrup.
Place chicken breasts in casserole dish. Cover with washed sauerkraut. Pour over Thousand Island dressing. Bake until chicken is done, covered, for 45 to 60 minutes. Remove cover. Put Cheddar cheese on top and bake for 15 minutes longer.
Mix cheese, dried beef, onions, Worcestershire, mayonnaise and milk. Roll into ball and roll in chopped walnuts. Chill. Serve with crackers.
In a wok or large heavy skillet, heat the oil. Quickly stir-fry the onion and garlic. Add the chicken and cook a few minutes, until just done. Push chicken to sides. Scramble the eggs in the wok. Push to sides. Add shrimp, mushrooms, bean sprouts, broccoli, parsley and rice. Mix the chicken and eggs and stir-fry 4 to 5 minutes. Add the soy sauce, basil and pepper. Stir-fry for another 2 to 3 minutes. Garnish with green onions and serve.
Place cooked chicken in a glass baking dish that will hold it. Crush up 2 or 3 handfuls of potato chips and mix them in with the chicken. Cover with cream of chicken soup. Bake for 45 minutes at 350°. Serves 6 to 8.
In large pot brown chicken thighs and legs 1/2 at a time 15 minutes. Set aside. Drain fat. To saucepan, add chicken broth, barley, wheat berries, onion, bay leaves and pepper. Bring to boil; reduce heat. Return chicken to pot and simmer, covered, over medium heat 30 minutes. Stir in carrots, green beans and celery. Cook, covered, 15 minutes more or until chicken and grains are tender. Remove and discard bay leaves. Stir in cream cheese. Cook and stir until cheese melts. Garnish with parsley. Yields 8 servings.
Arrange ground beef in bottom of casserole dish. Cover ground beef with onion. Add cream of chicken and spread over onion and ground beef. Cover top with Tater Tots and bake at 350° for 1 to 1 1/2 hours.
Mix oil, dressing mix, lemon pepper, dill weed and garlic salt. Pour over oyster crackers. Bake in 13 x 9-inch pan in 300° oven for 15 to 20 minutes. Stir several times during baking. Store in airtight container. (Can substitute Pepperidge Farm fish or oyster crackers.)
In large skillet, fry hamburger and onion until done. Drain grease. Add mustard and stir, then add tomato soup, water and brown sugar. Mix well and simmer for 5 minutes. The mixture should be a little runny with liquid. While making the Sloppy Joes, cook macaroni as directed on box. When macaroni is done, drain. Pour a layer of macaroni in bottom of a greased casserole. Then pour a layer of Sloppy Joes over top of macaroni. Sprinkle cheese over Sloppy Joes. Continue to layer in order. Make at least 3 layers and top with cheese. Bake at 350° for 1 hour.
Dissolve cornstarch in Worcestershire sauce and broth. Add remaining ingredients, blending well with hands. Let mixture stand 10 minutes before shaping into 24 meatballs. Good with steamed rice or noodles. Contains 180 calories per serving before pasta.
Mix pudding with pineapple. Mix until thick. Add sour cream to mixture. Stir thoroughly. Add Cool Whip. Stir. Pour into pie shell. Spread remaining Cool Whip on top. Refrigerate 4 hours. Keep refrigerated.
Mix peanut butter and confectioners sugar until crumbly. Place in baked pie shell. Reserve 1 tablespoonful for topping. Make vanilla pudding mix and place on top of peanut butter mixture. After pudding cools, cover with whipped topping. Sprinkle crumbs on top.
Mix oil, mayonnaise and sugar. Slice onion and green pepper, separate broccoli and cauliflower. Pour oil and mayonnaise mixture over vegetables. Chill.
Mix all together. Pour into ovenproof skillet. Bake at 300° for 1 hour.
Mix 1/4 cup soup with beef, rice, egg, onion and salt. Shape into 16 meatballs. Brown meatballs in shortening. Pour off fat. Blend remaining soup, water and mustard. Pour over meatballs. Cover and simmer for 20 minutes. Makes 4 servings.
Place all these ingredients into the 4-quart pan. Mix well. Cook for about 1 1/2 hours; stir occasionally.
Chop kraut into short pieces. Mix in remaining ingredients. Cover and refrigerate, stirring occasionally at least 24 hours.
Preheat oven to 400°. Brown and drain meat. Stir in paste, onion and seasonings. Mixture will be very thick. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin and press over bottom and up sides. Spoon about 1/4 cup of meat mixture into biscuit crust. Sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Makes 12.
Pour peaches and juice in buttered 9 x 13-inch pan. Chop peaches slightly and spread evenly. Sprinkle cake mix and pecans over top of peaches. Put thin slices of butter over top, covering whole surface. Bake at 325° for 40 minutes.
Melt margarine, chocolate chips and peanut butter in double boiler. Stir until well blended. Pour over Rice Chex and toss to coat. (Use a large bowl.) Pour powdered sugar into a clean grocery bag. Add Rice Chex and shake until well coated. Let cool.
Mix first three ingredients well by hand. Do not use electric mixer. Pour into crust. Refrigerate about two hours before serving.
Combine all ingredients except chicken, butter and bread crumbs. Place in covered bowl and place chicken into mixture. Stir to coat. Marinate, covered, overnight in refrigerator.
Combine sugar, vanilla and Eagle Brand milk and mix well. Fold into whites of the eggs. Pour into a 2-quart ice cream freezer. Finish filling with milk to full line on freezer.
Mix finely crushed vanilla wafers with melted margarine. Reserve 1/4 cup for topping. Press remaining mixture into 9 x 9 x 2-inch pan.
Mix refried beans with 3 tablespoons green chilies. Mash avocado with lemon, salt and pepper. Mix sour cream with taco seasoning. Layer in a casserole dish starting with beans, avocado, sour cream mixture, green chilies, tomatoes, olives and cheese. Garnish with olives and serve with tortilla chips.
For crust, in a 7-inch pie plate, cook butter or margarine, uncovered, on 100% power (High) for 45 to 60 seconds or until melted. Add crushed graham crackers and 1 tablespoon sugar. Stir until all is moistened. Press mixture firmly against bottom and sides of pie plate. Cook, uncovered, on High for 2 to 1 1/2 minutes or until set, giving pie plate a half-turn after 30 seconds. Set aside.
Mix all together. Spread out on cookie sheet and place in a 350° oven for about 10 minutes.
Put all ingredients in a bowl and mix with mixer at medium speed until mixed well. Place in refrigerator for 1 hour. Serve.
Sift flour, baking powder and salt together. Cream shortening and sugar until fluffy. Add eggs and flavoring; mix well. Add dry ingredients.
Pour boiling water over oatmeal and let stand until cool. Cream brown sugar, white sugar and shortening together. Add eggs and beat well. Sift flour, soda, cinnamon and salt together and add to creamed mixture. Beat. Add oatmeal and beat well. Bake in greased and floured 7 1/2 x 11-inch cake pan at 350° for 35 minutes.
Brown sausage. Crumble and drain. Place on the bottom of large casserole dish. Crumble bread over sausage. Blend eggs, mustard, salt and pepper with half and half. Pour mixture over sausage and bread. Cover and refrigerate overnight. When ready to bake, cover with cheese. Bake, uncovered, at 350° for 45 minutes. Serves approximately 8.
Cook chicken in very small amount of water with salt and pepper until tender. Cut up as for salad. Saute celery and pepper in butter. Mix with chicken and soup. Cook rice and put in casserole dish. Push to sides of dish and fill center with chicken mixture. Sprinkle top with paprika. Put in oven and heat for about 20 minutes or until bubbly. (Can be made day ahead, except for baking time.)
Drain juice off crushed pineapple (juice is not used for recipe). Add all ingredients together in large bowl.
Pour boiling water over pickles. Let stand until cold. Wipe dry and put into jars. Bring ingredients to a boil and when cool, pour over pickles. Seal.
Combine first 4 ingredients. Flatten biscuits, filling each with about 1 tablespoon of chicken mixture. Fold in half and seal edges. Bake for about 15 minutes at 400° or until golden brown. Serves 4.
Combine first 4 ingredients in crock-pot. Cook on low for 9 hours. Drain liquid into saucepan; add spaghetti. Cook spaghetti just until tender. Cut chicken breasts into bite-sized pieces; add Velveeta cheese, Mozzarella cheese, chicken, chilies and soup to spaghetti. Cook until cheese melts, stirring constantly. Add salt and pepper.