HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pork and beans in a small pan. Add onion, cut up into small slices. Add mustard and barbecue sauce. Mix well. Place bacon on top of beans and bake about 30 minutes at 400°.
Heat oven to 450°. Mix chicken, soup, vegetables, poultry seasoning and garlic salt. Mix well and pour into 9 x 12-inch ungreased pan. Stir baking mix and milk until blended. Pour over chicken mixture evenly. Sprinkle with parsley. Bake 30 to 35 minutes or until crust is brown.
Cut off tops of green peppers. Remove seeds. Cook peppers for 5 minutes in boiling salted water to cover; drain. Set aside. Combine next 7 ingredients; mix well. Fill peppers with ham mixture; place in an 8-inch square baking dish. Bake at 375° for 30 minutes. Place a slice of cheese on each pepper; bake 15 minutes. Yield: 4 servings.
Combine dry ingredients. Add margarine, egg and milk. Stir. Add raisins. On waxed paper, knead dough 5 times. Pat into an 8 x 8-inch square. Cut into 4 squares, then each square into 4 triangles. Sprinkle with cinnamon and sugar. Place on cookie sheet. Bake at 375° for 10 to 12 minutes.
Beat eggs slightly; add oil, sugar, vanilla and zucchini. Sift flour, salt, baking powder and cinnamon. Add nuts to dry ingredients. Mix both parts together. Put batter into 2 greased and floured loaf pans. Bake at 325° for 1 hour and 15 minutes.
Boil potatoes until cooked; drain. Mash with sour cream, cream cheese, onion powder, salt and pepper (use electric mixer). Place in a 1 1/2-quart casserole dish. Sprinkle with paprika. Bake in a 350° oven for 45 minutes.
Slice tomatoes in 1/4-inch slices. Dip slices into egg, then into crumbs. Melt butter in large skillet. Cook, turning once, until golden brown. Season to taste. Serves 4.
Mix lemon juice with milk. Chop cherries; add to mixture and add remaining ingredients. Mix well. Shape into small balls and roll in powdered sugar.
Prepare cake mix according to directions. Bake in tiny muffin tins at 350° for 10 minutes. Remove cakes, while still hot, dip in mixture of rind, juice and sugar. Place on wire racks over wax paper to catch drips. Makes approximately 72.
Cream shortening and sugar together. Add eggs and mix well. Add milk and vanilla. Stir in flour, baking powder and salt that have been sifted together; Mix well. Roll out and cut in desired shapes. Bake at 400 degrees for 7-10 minutes.
Mix well. Pour into pie shells. Bake at 350° for 45 minutes or until done.
Dissolve baking soda in buttermilk. Add sugar, oil, eggs, vanilla and baking powder. Slowly stir in flour until mixture is thick. Drop by rounded tablespoon. Bake in 350° oven for 5 to 6 minutes.
Beat egg yolks. Add salt and 3/4 cup Pet milk and blend well. Add sugar, flour and cocoa and blend well. Add 3/4 cup water. Cook over medium heat, stirring until thick. Remove from heat. Add vanilla. Pour into shell. Bake at 400° until crust is done. Top with meringue.
In 12 x 7 x 2-inch baking dish, combine potato slices and onion. Add water. Cover and bake in 350° oven for 45 minutes or until nearly tender.
Boil pineapple with juice for 2 minutes. Add dry jello and boil for 2 more minutes. Remove and let cool. Add cheese, Dream Whip and nuts. Mix together and let congeal.
Put oleo, soups and water in heavy pan. Bring to simmer until oleo is melted. Put rice in bottom of an 8 x 12-inch or 9 x 13-inch baking pan. Glass is preferable. Pour half of soup over rice; stir. Put chicken on rice evenly, then pour rest of soup over. Bake at 300° for 2 1/2 hours. Do not cover or use any extra salt or chicken.
Melt butter and toss with dressing mix. Mix half of dressing mixture with squash, soup, sour cream, onions, carrots and pepper. Turn mixture into lightly greased 13 x 9 x 2-inch baking dish and spread evenly. Sprinkle remaining dressing. Mix over all. Bake in preheated 350° oven for 45 to 55 minutes.
Pour melted margarine over crushed crackers; mix and set aside. Mix pudding and milk together and beat for 2 minutes. Add ice cream to pudding and blend.
Cook ground beef and chopped onions until meat is brown and onions tender; drain off fat. Stir in undrained beans and undrained tomatoes. Add garlic powder, pepper and oregano. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 1 1/4 hours. Stir occasionally.
Grind cranberries, orange and apples. Add sugar and let set overnight. Mix jello and water; let cool. Add 1/2 cup chopped nuts, 1 cup celery and 1 cup seedless grapes, cut in 1/2. Add to cranberry mixture and let set in refrigerator until it jells.
Cook roast until tender. Add plenty of water to cook vegetables in. Add vegetables and cook until tender, then add beef stew mix. Simmer 15 to 20 minutes and serve with crackers or cornbread. Also excellent frozen for days when you really don't feel like cooking!
Mix meat, onion, milk, oats, egg and seasonings. Pack into 2-quart casserole. Pour tomato soup into bowl; mix in water, sugar, Worcestershire sauce, 6 tablespoons onion and vinegar. Pour sauce over meat loaf. Bake at 250° to 300° for 2 hours.
Combine in crock-pot and cook on high long enough to heat mixture. Reduce to low for approximately 5 to 6 hours.
In a large bowl, combine the coleslaw blend, apples, raisins, mayonnaise, vinegar, and mustard. Refrigerate, covered, until the flavors are blended, at least one hour. Makes 8 servings.
Wash and dry chicken. In a large skillet, saute chicken in butter and salad oil until golden in color. Add chicken broth, 1 soup-can of water, onion, vinegar, salt and pepper. Stir mustard and sugar together, and add to skillet mixture. Cover skillet and simmer for 45 minutes or until chicken is fork-tender. Blend flour with an equal amount of water and stir into skillet. Cook, stirring gently, until thickened. Halve, core and quarter pears. Add pears and raisins to chicken and sauce. Heat for about 2 minutes. Serves 4.
Mix all ingredients together and bake in coffee cans for 1 hour at 325°. Serve with whipped cream. These freeze well.
Saute onion and garlic in oil and butter over medium heat for about 5 minutes. Add clam juice, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer until liquid reduces to 1 cup, about 5 more minutes. Meanwhile, cook linguine. Add clams, parsley, lemon zest and lemon juice to olive oil and clam juice mixture. Toss with linguine.
In a 1 1/2-quart saucepan, combine soup, sour cream and mustard. Add broccoli. Heat through, stirring occasionally. Serve over potatoes. Garnish with chopped red peppers, if desired.
Melt chocolate chips, peanut butter and butter. Pour over cereal and coat good. Pour cereal in brown paper bag. Pour powdered sugar over cereal. Shake good. Let sit overnight, then store in airtight container.
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake in a preheated 350° oven on a preheated baking sheet for 50 to 53 minutes or until knife inserted halfway between the center and the edge comes out clean. Let pie cool for a while. Makes 8 servings.
Mix tapioca or cornstarch with V-8 or tomato juice. Cut vegetables and meat to bite size. Place meat and vegetables in oven-safe dish. Bake, covered, at 350° for 2 1/3 to 3 hours.
Blend butter, sugar and vanilla until creamy. Sift cake flour. Add pecans. Stir pecans and flour into butter mix. Roll into small balls; place on greased cookie sheet. Bake at 275° for 45 minutes. Roll while hot in confectioners sugar (10x). When cold, roll again in 10x sugar.
Following package directions; let dough rise. Saute pepper and onion in a little oil. When dough has risen, roll into two rectangles. Spread with pepper, onion and cheese. Roll each rectangle jelly roll fashion into a loaf. Place on a greased cookie sheet. Bake at 350° for 45 minutes to 1 hour.
Mix Stove Top stuffing with 1/2 seasoning packet and chicken broth (instead of water). Layer bottom of pan with 1/2 stuffing mixture, then chicken and soup. Then add rest of stuffing mixture and top with Velveeta cheese. Bake 30 minutes at 350°.
Preheat oven to 350°. Mix pancake mix, oats and baking powder together. Stir in remaining ingredients in order given and mix well. Drop by teaspoon onto a sprayed cookie sheet (the cookies may also be dropped into muffin tins). Bake 7 to 10 minutes or until lightly golden around edges.
Cook and drain broccoli; mix together all other ingredients. Put into buttered casserole. Sprinkle with crumbled Ritz crackers (or Town House). Bake 45 minutes at 350°.
Sprinkle salt over cucumber slices; mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine turmeric, 3 cups vinegar and 1 quart water. Bring to boiling and pour over cucumbers. Let stand until cold. Drain. Taste cucumbers. If too salty, rinse thoroughly and drain. Add white sugar to 1 quart vinegar and 1 cup water. Tie spices in cheesecloth bag. Add to vinegar mixture and simmer 15 minutes. Pour over cucumbers. Let stand 12 to 24 hours in a cool place.
Mix all ingredients together. Put in a meat loaf pan. Spread ketchup on top. Cook in oven at 350° for 1 1/2 to 2 hours or until done.
In a small saucepan, stir brown sugar into water until dissolved. Bring to a boil gently for 5 minutes (will begin to thicken). Remove from heat and stir in milk and extract. Cool to room temperature. Pour cooled carmel syrup over popcorn. Spray hands with nonstick cooking spray and form into balls. Makes eight popcorn balls. Use care in children under four years old as popcorn can pose a choking hazard.
Coat vegetables in corn meal, salt and pepper to taste. Cook in oil for about 30 minutes.
Mix ingredients in order in large bowl. Pour into 2 unbaked pie shells. Bake at 450° for 10 minutes. Lower to 325° and bake for 35 to 40 minutes until filling is set. This is an old Fanny Farmer recipe.
Mix preceding ingredients well. Marinate meat in mixture for a least an hour. Broil meat over charcoal or in oven until desired doneness, turning once. Slice across the grain.
Spray a 15 x 10 x 1-inch baking pan with nonstick coating. Chop enough mushroom stems to make 2 cups. Cook chopped mushroom stems, onion and garlic in margarine until onion is tender, but not browned (use a 10-inch skillet). Add spinach and cook over low heat until most of the liquid has evaporated. Stir in cheese, bread crumbs, pimiento, basil, oregano, salt and pepper. Spoon mixture into mushroom tops. Place stuffed mushroom tops in the prepared baking pan and bake at 425 degrees for 10 to 15 minutes or until mushrooms are tender. Makes about 20 servings.
Preheat oven to 350°. Mix together cake mix, sour cream, Wesson oil, white sugar and eggs. Sprinkle brown sugar, cinnamon and nuts in middle of batter. Pour rest of batter on top. Bake until toothpick comes out clean.
Mix all ingredients together, except for crackers. Put crackers in a 1 gallon Ziploc bag and pour mixture over crackers. Zip and shake. Shake or turn over once every hour for 3 times. Leave overnight. Serve as munchie.
Dissolve jello in 2 cups of boiling water. Add pineapple and blueberry to jello. Cool. Top with Cool Whip and put nuts on top.
Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring, until sugar dissolves. Very slowly, add to unbeaten egg whites in mixing bowl, beating constantly with electric mixer, until stiff peaks form. Beat in vanilla.
Melt together the butter and chocolate chips. Add remaining ingredients (except for ice cream). Mix well and pour into pie shell. Bake at 375° for 40 minutes or until firm in center. Serve with ice cream.
In bottom of 9 x 13-inch pan, place 1 layer of graham crackers. Mix pudding with milk. Mix in frozen whipped topping. Spread half of mixture on layer of crackers. Put another layer of graham crackers in pan. Top with remaining half of pudding mixture. Add another layer of graham crackers. (Microwave frosting on Low for a few seconds for spreading consistency.) Spread frosting over top layer of crackers. Refrigerate 12 to 24 hours. Dessert can be frozen.
Cream the first 3 ingredients. Stir bread and pineapple into creamed mixture. Pour in a souffle dish. Bake at 350° for 1 hour. Serves 8.
Sift dry ingredients together. Combine beaten eggs, oil, apple juice and lemon peel. Add to dry ingredients. Mix well and fold in blueberries. Fill well-greased muffin tins 3/4 full. Bake at 375° for 20 to 25 minutes. Makes 1 dozen.
Brown beef over medium heat. Add remaining ingredients except macaroni. Cover; bring to a boil. Add macaroni. Simmer for 15 minutes. Yields 5 to 8 servings.
Slice squash and place in heavy foil. Dab with margarine and sprinkle on salt and pepper. Cover with sliced or chopped onion. Seal edges and cook over coals 20 to 30 minutes.
Combine cornmeal, flour, baking powder, salt and sugar. Combine eggs, milk, vanilla and melted butter. Stir into the dry ingredients until they are thoroughly mixed. Pour into a baking pan or skillet that has been buttered well. Bake at 350° for 30 minutes.
Cream the sugar and oil; add eggs. Add dry ingredients; fold in carrots and pecans. Bake in three layers in a 350° oven for 30 to 40 minutes. Cool before frosting.
Cook ears in boiling water for 3 to 5 minutes. Plunge into cold water and drain. Cut kernels from cob. Kernels should measure 10 cups. Combine corn with remaining ingredients in large pot. Simmer 15 minutes. Immediately pack into clean, hot pint jars leaving 1/2-inch head space. Seal. Process in boiling water bath 15 minutes. Yield: 5 to 6 pints.
Add beaten eggs to well creamed butter and sugar. Beat until fluffy. Place in bottom of pan a layer of vanilla wafer crumbs and pat firmly. Add the creamed mixture, pineapple, whipped cream and nuts. Add the remaining wafer crumbs. Refrigerate overnight. Serve with whipped cream and top with a cherry.
Pare eggplant and cut crosswise 1/4-inch slices. Beat egg with wine. Dip eggplant in that and then in cracker crumbs. Saute garlic 5 minutes. Add eggplant and saute 10 minutes or until golden brown. Remove eggplant and keep hot. Add tomato sauce, parsley, basil, oregano, bay leaf and salt to oil remaining in skillet and simmer 15 minutes. Stirring frequently. Arrange alternating layers of eggplant, Parmesan and Mozzarella cheese and sauce in casserole. Top with Mozzarella. Bake in 350° oven for 30 minutes. Serve.
In large nonstick skillet, combine turkey, onion and garlic. Cook over medium heat 10 minutes, stirring and separating turkey as it cooks. Add celery, tomatoes, tomato paste, Worcestershire sauce, chili powder, paprika and cumin. Bring to a boil, reduce heat and simmer 20 to 25 minutes, stirring occasionally to break up tomatoes. Add kidney beans, cook 5 minutes longer to heat through.
Melt the marshmallows and milk in a double boiler. Add the margarine and cool. Drain the pineapple. Add to the cooled marshmallow mixture. Fold in the whipped cream. Butter a 9 x 13-inch pan. Sprinkle the cracker crumbs to cover the bottom well. Pour the mixture over the crumbs. Sprinkle some more crumbs on top. Refrigerate until time to serve.
Preheat oven to 350°. Cook rice as directed on box. Mix with other ingredients in 1 1/2-quart casserole. Bake 30 minutes. Serves 8. Can be made the day before.
Dissolve jello in boiling water. Add Coca-Cola and juice from pineapple. Add cream cheese and blend well. Let congeal slightly, then add remaining ingredients. Refrigerate until firm.
In small saucepan, melt butter. Stir in crumbs (reserve 1 tablespoon for garnish). Pat crumbs on bottom of 8 x 8-inch baking pan. Set aside.
Preheat oven to 350°. In a small bowl, combine the garlic and oil, mix well.
Mix all ingredients together except bacon. Top with bacon. Bake at 325° for 2 1/2 hours.
Mix cake mix, oil, eggs, and cream cheese together; pour half in a 9x13 inch pan. Mix brown sugar and cinnamon together; sprinkle half over cake mixture in pan. Pour remaining cake mixture on top and sprinkle remaining sugar mixture. Bake at 325 degrees for 40 minutes.
Place onions in skillet and add sugar, mustard, garlic, salt and vinegar. Cover and cook 20 minutes. Add onion mixture to beans. Add bacon, crumbled, and pour into casserole. Bake at 350° for 1 hour.
For the filling, mix together milk, lemon juice and cream cheese, blending well. For the crust, blend crackers, butter and sugar. Press into pie pan. Pour filling into crust and bake at 350° for 10 minutes.
Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into a 3 cup mold. Chill until set. Serves 4.
Combine sugar and flour; set aside. In small saucepan, melt oleo; add Coke and cocoa. Heat to boiling. Remove from stove. Pour over sugar/flour mixture. Mix well. Beat eggs. Add buttermilk, vanilla, soda and marshmallows. Mix all mixtures together thoroughly. Pour in greased floured 1 1/2 x 13-inch pan. Bake 30 minutes at 350°. Ice while hot.
Sprinkle dry onion soup in greased 9 x 13-inch pan. Pour in rice. Mix canned soup and water and add to pan. Put cut up chicken over and cover with foil. Bake 1 hour at 350°, then uncover for 20 or 30 minutes. Do not add extra salt or pepper.
Saute mushrooms in margarine until lightly browned. Remove from pan. Dredge the meat in flour. Cook in remaining margarine until meat starts to brown. Add the broth, ketchup and garlic powder. Cook until meat is tender and broth is reduced. Return the mushrooms to the pan. Just before serving, add the sour cream.
Mix all ingredients well in a bowl. Pour into a loaf pan and bake 1 hour at 350°.
Cut chicken breasts in half and place in large casserole dish. Sprinkle with salt, pepper and garlic powder. In a medium bowl, combine soups and chopped vegetables. Pour over chicken breasts. Cover casserole dish. Bake at 350° for 2 hours. Serve over rice.
Saute the first 3 ingredients in 1/2 cup margarine. Mix all ingredients together; top with additional cheese. Bake at 350° for 40 to 45 minutes.
Brown steak with vegetable oil. Add all ingredients to skillet except noodles or rice. Cook until bubbly on medium heat. Simmer 5 minutes on low heat. Serve over noodles or rice.
Cream butter and sugar. Beat in eggs one at a time. Add flour, oat bran, baking powder and soda. Drop by spoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Grease a 9 x 5 x 13-inch loaf pan. Combine beef, salt, pepper, onion and milk. Mix thoroughly. Prepare stuffing mix as directed on package. Fill pan with 3 layers of meat and 2 layers of stuffing mix, beginning and ending with meat. Bake at 350° for 1 hour and 15 minutes. Pack layers firmly in pan so layers will not separate when loaf is cut. Serve hot or cold.
Mix ingredients together except Mozzarella cheese. Bake at 350° for 45 minutes. After baking, take out of oven and top with Mozzarella cheese. Let the cheese melt and serve.
Cut round steak into serving portions and press with flour. Brown meat on all sides in a little fat in heavy skillet or Dutch oven. Add onion, carrots and tomatoes. Cover and simmer gently about 1 1/4 hours or until meat is tender. Can be served with hot buttered noodles.
Combine all ingredients except for the olives and knead the dough. Pinch off pieces and flatten. Place an olive in the middle. Bring up the edges of the dough and roll between your hands to form balls with the olives inside. Arrange on baking sheet and freeze until ready to cook. Cook at 400° for 15 minutes or until golden.
Stew chicken with onion, garlic, salt and pepper to season. Butter casserole. Layer 2/3 cup dressing, half cooked frozen green beans, sliced almonds and chicken broken into large pieces. Mix soup and milk and pour over layers. Mix broth and melted oleo with 1 1/3 cups dressing mix and crumble over top of casserole. Bake, uncovered, for 30 minutes at 375°. Serves 8.
Grease and flour a 9 x 13-inch pan. Mix first 10 ingredients at low speed. Stir in apples, raisins and nuts. Bake at 350° for 45 minutes. Cool in pan. Remove and frost.
Combine water and vanilla in a small bowl. Stir well. Combine sugar and cinnamon in a salt shaker. Lightly coat both sides of 2 tortillas with cooking spray, lightly. Brush each side with water mixture and sprinkle each side with sugar mixture.
Combine all ingredients except bread crumbs. Spray casserole dish with Pam, then add mixture. Cover with bread crumbs which have been warmed in a little butter. Bake at 350° for 30 minutes. Serves 4 to 6.
Preheat oven to 350°. Set aside 1/2 cup chow mein noodles. Combine all other ingredients in a 2-quart casserole. Bake, uncovered, 30 minutes. Sprinkle remaining noodles on top of casserole. Bake 15 minutes longer. Serves 4 to 6.
Slice peppers and onions; sprinkle with salt. Let stand in a tightly covered container for 1 hour. Drain liquid left in bottom of container before using. Place in sterilized jars and cover with spiced vinegar.
Put sugar over the nuts and mix well. Beat eggs and mix with vanilla. Sift flour and baking powder. Mix all together well, using your hands or a good strong wooden spoon to mix. Grease and flour tube pan well. Bake 1 1/2 hours at 300°. Put a pan of water on bottom shelf of oven. This will help to keep it from turning too brown and drying out. Let set a few minutes before turning out but don't let it get cold, for it will stick.
In a 2-quart casserole, layer vegetables in order given. Combine mayonnaise and sugar. Pour over vegetables. Sprinkle cheese all over, then bacon all over top. Chill 8 hours.
Dissolve the jello in hot water. Grind the cranberries and a whole orange. Dice the celery and chop the apple. Add the sugar and nuts. Mix into the jello. Let sit.
Put a little melted butter in cake pan on top of aluminum foil (saves cleaning pan). Place fish then a little melted butter on top. Sprinkle with Parmesan cheese. Bake in 400° oven for 1/2 hour until crisp and brown on edges. Serve with french fries.
Mix and cook in double boiler. Start with cold water. This is usually done when it coats a spoon, about 30 minutes. Beaten egg whites can be folded in just before serving, if desired.
Mix all ingredients together. Pour into pie shell. Bake at 350° for approximately 45 minutes. Makes 1 pie.
Dissolve gelatin in boiling water; stir 3 minutes. Add ice cubes and stir until thick, 3 minutes. Remove any unmelted ice. Add Cool Whip and blend until smooth. Add 1 cup of diced peaches into mixture. Stir until well blended. Pour into pie crust and chill at least 1 hour before serving.
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onion. Combine sauce ingredients (water, chicken stock base, cornstarch and garlic powder). Add to cooked vegetables. Heat through until thickened. Makes 4 servings.
Cut the sausage into slices. Put the oil in a saucepan over medium heat. Brown the sausage. Add onion to pan and cook until soft, about 5 minutes. Add garlic and cook 2 minutes. Add tomatoes, basil, thyme and salt and pepper. Simmer, stirring occasionally, about 20 minutes. Add chicken, parsley and red pepper and simmer gently for 10 minutes. Season to taste.
Add salt to water. Bring to a boil and pour over rice. Let stand 30 minutes. Rinse rice in cold water and melt oleo in skillet. Add rice and cook until oleo is absorbed, 5 minutes. Turn into a 1-quart casserole. Sprinkle with garlic salt. Pour chicken broth over rice. Bake, covered, 45 minutes. Add parsley and fluff with fork. Sprinkle with almonds. Bake 10 minutes longer, uncovered.
Combine all the ingredients. Add very little milk, if needed, but mixture should not be too moist for forming balls. Form balls around marshmallows. Roll each ball in crushed cornflakes. Place in buttered baking dish at 350° and bake until marshmallows bubble a bit.
Salt bottom of frypan. Brown hamburger and drain all grease. Heat 1/2-inch cooking oil until it sizzles. Drop corn tortillas, one at a time, into oil (approximately 6 seconds on each side). With tongs, shake off excess oil and place on paper towel to drain excess oil off.
Mix all ingredients in order given. Pour into 3 greased and floured bread pans. Bake at 350° for 1 hour.