HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In large saucepan, cook noodles; drain. Rinse with hot water; set aside. Brown turkey and drain. Stir in tomato sauce, paste, sugar, basil, garlic powder, oregano and pepper. Stir in noodles. In medium bowl combine cheese, sour cream, milk and onion; beat until smooth. Spoon 1/2 of noodle mixture in a 2-quart baking dish or 12 x 8-inch dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Bake at 350° for 35 to 40 minutes or until heated through. Makes 8 servings.
Chop potatoes into cubes. Chop onion into small pieces (minced). Add potatoes and onion to water and boil 15 minutes. Add tomato sauce, milk, salt and pepper to taste. Add baking soda- the mixture may foam up but that is okay.
Saute bell pepper, onions and garlic until medium; set aside. Combine all remaining ingredients in saucepan. Add peppers, onions and garlic. Let simmer slow for about 30 minutes. Good with chicken, ribs and also with miniature hot dogs for appetizer.
In a large bowl, combine eggs, sugar substitute, brown sugar and margarine. Stir in peel, juice, cereal and oats. Sift together remaining dry ingredients. Add to cereal mixture, blending well. Drop batter from teaspoon on lightly greased cookie sheets. Bake at 375° for 8 to 9 minutes. Cool on wire racks. Makes about 4 dozen cookies. Contains about 36 calories per cookie.
In medium bowl, beat cheese until light and fluffy. Add sweetened milk; blend thoroughly. Stir in ReaLemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Cook 1 cup grits in 3 cups water with salt added. Pour in 1 1/2-quart casserole (greased) and add cubed cheese. Stir in until melted and mixed in. Add beaten eggs and Tabasco slowly while mixing. Bake in 375° oven for 45 to 50 minutes, uncovered, until well browned and knife inserted in center comes out clean.
In medium bowl, combine all ingredients; toss lightly. Cover and refrigerate until serving time. Makes 8 (1/2 cup) servings.
Combine first 3 ingredients and set aside. Lay crescent rolls flat in cookie sheet. Bake according to directions. Let cool, spread Ranch dressing mixture over rolls. Layer with veggies. Sprinkle with cheese. Refrigerate until cold before serving.
In large mixing bowl, combine first 7 ingredients. Heat milk, water and margarine until very warm and margarine is melted. Add hot mixture to dry ingredients and blend well. Slightly beat eggs and add. Beat well. Add enough additional flour to make soft dough. Let rise 15 minutes. Add more flour as needed for easier handling. Put dough on floured board and knead for about 10 minutes. Cover and let rise about 15 minutes. Shape into small round balls and place in greased pans. Cover with cloth. Let rise until doubled in bulk. Make indented cross on each with handle of knife. Bake at 375° for approximately 20 minutes. When cool, frost crosses into indentations.
Mix all together. So good it's best to double and a terrific salad dressing standard to have on hand!
Roll out very thin on floured board and cut into noodles. Let dry for 20 minutes (if time permits). Drop into boiling broth and cook until tender.
Mix all ingredients together in large bowl. Serve on French or Italian roll. Top with sour cream, sliced scallions and grated Monterey Jack cheese.
In medium bowl, stir Jell-O and sugar with boiling water until dissolved; then add raspberries and lemon juice. Cover and refrigerate, stirring often, until mixture mounds when dropped from a spoon. In small bowl with wire whisk, mix cream cheese with confectioners sugar, vanilla and salt until smooth. In second small bowl, beat heavy cream into soft peaks at medium speed. Then with wire whisk or rubber spatula gradually fold cream cheese mixture into whipped cream. Spread 1/2 cream mixture in baked shell, then spoon 1/2 raspberry mixture over. Repeat layers again. Chill until set and garnish with whipped cream and fresh raspberries, if available. Serves 8.
Cook grits in boiling water; add salt and margarine. Add cheese (cheese and garlic) and stir together until cheese melts. Beat egg in milk and add to grits. Pour into buttered baking dish. Dash with Tabasco sauce. Sprinkle with crushed cornflakes. Bake at 400° until brown.
Combine oregano, sage and basil thoroughly. Wash and pat dry the chicken breasts. Pat chicken breasts with combined spices on both sides. Place in a glass casserole dish 2 to 3 inches deep. Squeeze 1/2 of fresh lemon on chicken. Scatter over the chicken the carrots, celery, mushrooms, tomatoes and lemon slices. Pour 1/3 cup of water over the vegetables and chicken. Distribute butter over top of vegetables and cover tightly with casserole lid or aluminum foil. Bake at 300° until vegetables are tender, about 1 hour. Serve chicken with vegetables over buttered rice with spinach salad. Serves 4.
Mix juices and sugar. Pour into punch bowl over ice. Add ginger ale, fruit slices, and cherries.
Mix first 5 ingredients well and cook in double boiler for 7 minutes. Add marshmallows and vanilla. Beat with electric mixer while cooking. Spread on cake while warm.
Combine ingredients in baking dish. Cover and bake at 350° for 1 hour.
Mix cocoa and flour together. Add milk and egg slowly to first 4 ingredients so flour and cocoa will not lump. Cook in thick saucepan, or in double boiler, over low to medium heat. Stir to prevent scorching, until thick. Add margarine and vanilla. Pour into baked pie shell. Top with whipped cream or Cool Whip when serving.
Sprinkle the salt over the first 4 ingredients and let stand for 3 hours. Heat the vinegar, mustard seed, celery seed, whole cloves, sugar and turmeric powder. When boiling hard, add drained cucumber mixture. Boil about 40 minutes. Seal in hot jars.
Place all in blender, except ice and honey. While blending, slowly pour in honey, then add ice. Blend until smooth. Serves 4.
Blend butter or margarine and sugars in a bowl, stir in egg yolk and vanilla. Sift flour and salt into bowl, mix well. Chill for 1 hour. Roll into 1 inch balls.
Melt oleo in a 9 x 13-inch pan in oven. Add hash browns; sprinkle onion over potatoes. Mix sour cream (yogurt), chicken soup, salt and pepper together; pour over top of potatoes. Sprinkle cheese on top. Melt 1/4 cup oleo; mix with corn flakes. Put on top of the cheese. Bake at 350° for 35 minutes.
Wash and slice squash; cook, covered, in salted water for 20 minutes. Saute onion and garlic in butter. Mix with drained squash; add Worcestershire, salt and oregano. Pour into a casserole dish and stir in the bread crumbs and Parmesan. Bake at 425° for 15 minutes.
Mix together ingredients. Thirty minutes before ham is done, pour off drippings. Remove ham skin and score surface in crisscross fashion. Brush on glaze and continue baking. Serves 6 to 8.
Preheat oven to 350°. Heat vegetable stock or water in skillet. Cook mushroom caps just until they lose their raw effect. Chop stems finely and mix with spinach, cheese, garlic and pepper. Stuff mushroom caps. Sprinkle with paprika. Bake for 20 minutes. Serves 6.
Cream butter or margarine and sugar in a large mixer bowl; add syrup, eggs and flour. Beat well. Stir in chocolate chips. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool. Cut into squares.
Cut flowers keep longer if placed in leftover tea, weakened with water. This is good also for house plants.
Brown meat and onion; drain. Add to mixture of tomatoes, tomato paste, spices and meat drippings. Simmer 1 hour. Cook noodles for 10 minutes. Layer noodles, meat sauce and cheese. Repeat 2 more times and put 1/4 cup Parmesan cheese on top. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving.
In a large pot or kettle, boil potatoes, onions, celery (with water) and bouillon cubes for 20 minutes. Add cauliflower and broccoli and boil 10 more minutes. Add chicken soup and cheese. Cook until the cheese is melted (do not boil). Serve with crusty French bread.
Heat oven to 375°. Grease an 8 or 9-inch square pan. Slice well chilled dough in thirty 1/4-inch slices. Place 15 in bottom of pan. Combine cream cheese, sugar, egg and vanilla; spoon mixture over cookies. Place remaining slices of dough over cream cheese mixture. Bake for 30 to 35 minutes until golden brown. Chill completely. Cut into nine 1-inch squares.
Mix together and refrigerate 24 hours in a glass bowl. Do not use a plastic bowl. Put in containers and freeze. Makes about 3 pints.
Soften butter in small bowl. Add all ingredients. Blend together. Slice rolls and spread mixture on both sides of bread. Put ham and cheese between pieces to make small sandwiches. Bake at 350° for 10 to 12 minutes.
Combine all ingredients in large mixing bowl. Blend at low speed just to moisten, scraping sides of bowl often, then beat 4 minutes at medium speed. Pour into two 8 x 4-inch or 9 x 5-inch loaf pans which have been lined on bottoms with wax paper. Bake at 350° for 45 to 50 minutes or until cake springs back when lightly pressed. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.
Preheat oven to 400°. Line 9-inch pie crust with wax paper and top with dry beans (enough to weight the wax paper). Bake 10 minutes. Carefully remove the wax paper and beans. (I save the beans to use again.) Reduce oven to 375°.
Clean peppers; cut off tops and remove seeds. Boil in salt water for 5 minutes. Then cool in cold water; drain. While water is heating, brown ground beef and onion. Drain; add rice, tomato sauce, salt, pepper and garlic salt. Stuff peppers with mixture, then top with ketchup. Bake at 350° for 1 hour. Serves 4 to 6.
Mix cake mix with 2 eggs and margarine with spoon until smooth. Batter will be stiff. Spread in a greased 13x9x2-inch pan. Mix with beaters cream cheese, 2 eggs, and powdered sugar. Pour over cake mixture. Sprinkle with chopped nuts, if desired. Bake in a 350° oven for 35-40 minutes. Cool and sprinkle with 2 Tbsp. powdered sugar.
Melt first 4 ingredients together in double boiler. Beat in the two eggs. Pour chocolate mixture over marshmallows. Mix well. Divide into 4 parts and shape into rolls. Roll in nuts. Wrap in foil. Store in freezer. Slice as needed just before serving.
Mix cake mix, egg yolks and butter. Pat into bottom of 13 x 9-inch pan. Beat egg whites until stiff. Add sugar and fold in pineapple and coconut. Spread over cake mix. Sprinkle with nuts. Bake at 350° for 30 minutes.
Mix all together and place in a casserole dish and bake at 350° for 45 minutes to 1 hour. Bake uncovered.
Heat oven to 450°. Grease rectangular baking dish, 13 x 9 x 2-inch. Cook and stir sausage and ground beef until brown; drain and set aside. Mix baking mix and water until dough forms. Divide in two parts, one part slightly larger. Roll larger portion of dough into rectangle, 16 x 14-inches. Place in dish; press on bottom and up sides. Sprinkle with 1 cup of cheese; cover with 3/4 cup pizza sauce and meat mixture and other toppings. Cover with 1 1/2 cups of the cheese. Roll remaining dough into rectangle, 13 x 9-inches. Place over cheese in dish. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread crust with remaining pizza sauce and cheese. Bake 22 to 25 minutes or until crust is golden. Makes 8 to 10 servings.
In large skillet, saute zucchini and onion in butter until tender. Set aside. In a large mixing bowl, beat eggs and milk. Add half of the grated cheese, half the Parmesan cheese, the breadcrumbs, salt and pepper. Stir in cooked zucchini and onion. Turn mixture into a buttered 1 1/2-quart casserole dish. Sprinkle top with remaining cheeses. Bake uncovered in a preheated 350° oven approximately 35 to 40 minutes, until lightly browned. Easy and delicious. Enjoy.
Combine ground beef, bread crumbs, milk, onions and chopped parsley. Form into small meatballs. Brown in shortening in large skillet or Dutch oven. Add remaining ingredients. Cover; simmer for 25 minutes. Serves six.
In microwave-safe dish, put the bread pieces. Mix sugar, salt and raisins or apples. Toss with bread; set aside. In a 4-cup microwave-safe measuring cup or bowl, put milk and margarine. Microwave at High for 4 minutes. Add eggs to hot milk and stir. Pour over bread mixture. Microwave on Medium for 9 to 12 minutes. Can also add cinnamon and/or nutmeg.
Freeze diet pop into ice cubes. Put all ingredients into blender, adding fresh fruit if you like.
Mix all ingredients. Place in covered container and refrigerate overnight. Bake, uncovered, for 1 hour at 350°.
Mix sausage and hot coffee; sift in dry ingredients. Add alternately with milk to the sausage mixture. Add nuts or raisins. Mix well by hand. Bake in well-greased loaf or tube pan 1 to 1 1/2 hours at 350°. Cool 10 minutes in pan before turning out.
Drain fruit and dry well on paper towel. Arrange in a 1 1/2-quart 8-inch square or 9-inch round casserole. Melt butter; blend in brown sugar and curry and spoon over fruit. Bake, uncovered, in a 350° oven for 1 hour. Serves 6 to 8. Serve warm. Especially good with ham, lamb and poultry.
Place sauteed onions on tomatoes. Mix remaining ingredients and pour over tomatoes and onions. Sprinkle with Parmesan cheese. Bake 30 to 40 minutes at 350°.
In 10-inch skillet over medium high heat in hot butter, cook vermicelli until golden, stirring constantly. Transfer to bowl and set aside. In same skillet over medium high heat, cook beef and onion with garlic until beef is browned and onion is tender. Drain off grease. Stir in tomatoes, tomato sauce, water and reserved vermicelli. Heat to boiling. Reduce heat to low. Cover; simmer 20 minutes or until vermicelli is tender. Stir often. Stir in beans and peppers; heat thoroughly. Serve with Parmesan cheese.
Cream shortening and sugar together. Add applesauce and raisins. Sift flour, soda, salt, cinnamon and nutmeg together. Add to other ingredients and walnuts. Bake at 325° for 45 minutes.
Beat eggs well; add sugar, oil and apples. Mix well. Mix dry ingredients; add slowly, beating well. If raisins are used, dust with flour. Pour into a 9 x 13-inch pan and bake at 350° for 45 minutes.
About 1 hour before serving, trim piece of fat from edge of a drop. In a 12-inch skillet, over medium-high heat, rub piece of fat over bottom of skillet to grease it well; discard fat. Add chops and cook until browned on both sides. Add tomato sauce, green pepper and oregano. Reduce heat to low; cover and simmer 45 minutes or until meat is fork-tender. During last 5 minutes top each chop with a slice of cheese. Makes 6 servings.
Combine all ingredients in 2 1/2-quart casserole or Dutch oven. Cover and cook in a slow oven at 300° for 3 1/2 hours. Mix potatoes into stew during last hour and cook covered. Stir occasionally. Yields 8 servings.
Wash black beans in accordance with package instructions. Boil beans in 6 cups water. Saute chopped onion, green pepper and garlic in olive oil for 5 minutes or until softened. Add sauteed mixture to beans with salt, black pepper and ham bone. Cover and simmer until beans are soft, adding more water as needed. Serve over rice. Garnish with green onion and vinegar (to taste). Recommended with seafood or as cold salad.
In large bowl, combine broken up Shredded Wheat biscuits and pour over them 1 cup very warm tap water. Cool slightly and add margarine, beaten egg, molasses, 1 cup very warm tap water, salt and undissolved dry yeast. Mix well. Gradually add enough flour to make a thick batter. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour.
Bake at 425°. Place wings on broiler pan, season wings with seasonings. Bake until golden brown (crispy). Place wings in a deep-dish casserole.
Combine sugar, shortening, flour, cocoa, salt, premixed water and food coloring and 2/3 cup of buttermilk, saving 1/3 cup. Beat until well blended. Add eggs, remainder of buttermilk and vanilla. Beat 1 minute. Mix vinegar and soda in a cup; stir into batter by hand. Do not beat. Pour into two 9-inch greased cake pans. Bake for 30 minutes at 350°.
Mix butter and sugar. Add eggs. Sift flour, soda, baking powder and chocolate together. Add to sugar, butter and eggs alternately with buttermilk. Bake in layers until done in 350° oven for 25 to 30 minutes.
Combine chicken with bean salad. Bake flour tortillas in 375° oven until crisp (about 7 to 10 minutes). Place a baked tortilla on each of four plates. Top each with 1 cup lettuce. Divide chicken and bean mixture into four portions, mound on top of lettuce. Top each with 2 tablespoons shredded cheese. Serves 4.
Melt butter in skillet. Add flour, salt and pepper; blend well. Gradually add milk while stirring. Cook and stir over medium heat until thickened. Add remaining ingredients, except onion rings; mix well. Spoon into a greased 2-quart casserole dish. Add the onion rings, if desired, for the last 5 minutes of baking time. Bake at 350° for 30 minutes.
Preheat oven to 350°. Spread on dough. Sprinkle vegetables and cheese on top. Chill before serving. Cut into appetizer size pieces.
Mix flour, cocoa and sugar in bowl. Bring oleo and water to a boil. Add flour mixture; add eggs, vanilla and buttermilk. Mix well. Pour in an 11 x 17 x 1-inch greased and floured pan (cookie sheet). Bake at 375° for 20 minutes.
Heat oven to 350°. Combine crabmeat, shrimp, mayonnaise, green peppers, onions, celery, salt, Worcestershire sauce and Tabasco sauce. Pour into a buttered 1 1/2-quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake for 30 minutes and until thoroughly heated. Makes 8 servings. Serve with green salad and crusty bread.
Cook seasonings in shortening and margarine for 20 minutes. Add tomatoes and tomato paste. Cook for 30 more minutes. Add shrimp. Cook 15 more minutes. If not thick enough, add flour roux. Makes 12 servings.
Heat oil in skillet; fry chicken pieces. Add mushrooms; continue cooking. Add bay leaf, thyme and garlic, stirring so ingredients mix. Cook approximately 12 minutes. Sprinkle ingredients with flour; stir to blend. Add wine, tomatoes and broth; stir and bring to boil in separate pan. Pour over chicken in skillet. Add anchovies; simmer for about 5 minutes. Add olives; continue to cook 5 more minutes. Yields 4 servings.
Mix all ingredients together. Spoon into a greased muffin pan. Bake at 450° until done. Makes 6 to 8 biscuits.
Wash chicken; pat dry. Cook in water to cover until tender; drain. Cut up cooked chicken into bite-size pieces. In another bowl, combine soup and vegetables. Fold in chicken; pour into pie shell. Top with other pie shell. Bake at 375° for 35 minutes or until golden brown.
Place cucumbers and onions in bowl. Sprinkle with salt. Set for 2 hours; stir. Cook sugar and vinegar to syrup. Let cook a few minutes; cool. Press salt water out of cucumbers. Pour syrup over. Put in containers and freeze. Also good before freezing!
Cook chicken in covered saucepan with carrot, onion, celery, parsley and salt in enough water to cover all. Simmer until tender. Cook frozen broccoli as directed on package. Place in greased casserole and sprinkle with lemon juice. Debone chicken and arrange on top of broccoli. Spread mushroom soup evenly over chicken breasts. Sprinkle Parmesan cheese on top. Heat in a 350° oven for 20 to 30 minutes. This may be frozen.
In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
Cook pepper and onion in oil until tender. Add the rest of the ingredients and cook over low heat until chowder is heated through. Serve with crusty French bread and a green salad.
Mix dry ingredients together and dredge pork chops in them. In a heavy skillet with very little oil, on medium heat, brown pork chops on both sides. Peel and slice potatoes; put them in an oven dish. Add sauerkraut. Add enough water to barely cover potatoes. Layer the pork chops on top and cover.
Grease 9 x 13-inch pan. Line up Keebler Club crackers. Bring to boil on medium-high heat the oleo, crushed graham crackers, brown sugar, white sugar and milk, full rolling boil 1 to 5 minutes. Pour over crackers. Add another layer of crackers. In same pan, melt together chunky peanut butter and chocolate chips. Pour over crackers. Refrigerate. Cut and serve.
Bring sugar, milk and syrup to a boil until a soft ball forms when dropped in cold water. Then add peanut butter and vanilla. Stir this until it begins to thicken. Pour into greased platter. When firm, cut into squares.
In saucepan, cook onion and green pepper in boiling water until tender; drain. Stir in tomato sauce, eggs, cheese, bread crumbs, thyme, 1 teaspoon salt and dash of pepper. Add ground beef and pork, mixing well. Shape into loaf in baking dish. Bake at 350° for 1 1/2 hours. Serves 8 to 10.
Combine onion, asparagus, broth, water, and butter in a soup pot. Cook over medium heat for about 10 minutes. Combine sauce mix with 1 cup half and half. Add to the soup and stir. Add remaining half and half and cheese. Continue cooking over low heat until cheese melts.
Fry hamburger, bacon and onions together. Add remaining ingredients and simmer 20 minutes. Bake at 350° for 45 minutes. (I usually put mine in the crock-pot and cook on low all day.)
Saute first 3 ingredients in margarine until onions are translucent. Add crawfish and cook until tender, about 10 minutes. Add 1 1/2 cans mushroom soup and pepper to taste. Stir well until mixed. Take mixture off of heat and add sour cream. Stir well.
Using a potato or vegetable peeler, peel a large zucchini, then cut in half; scoop out the seeds. Using the peeler, continue cutting the zucchini in ribbons, then saute in olive oil and your choice of seasonings.
Combine peanut butter, sugar, egg and vanilla; blend thoroughly. Drop by teaspoon 2 inches apart on cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 325° for 14 to 16 minutes or lightly browned. No mistake; there is no flour in this recipe.
Combine mustard and jelly and heat until melted. Slice boiled wieners into sauce and simmer to blend flavors. Can be kept warm in crock-pot. Serve hot.
Preheat oven to 350°. Cut strawberries in 1/2-inch pieces (2 cups). Sprinkle with 1/2 sugar; set aside.
Secure the bay leaf to whole onion with 2 whole cloves and bury in the kraut in a saucepan. Add peppercorns, liquor, white wine and butter. Cover and simmer gently about 15 minutes. Remove onion.
Preheat oven to 350°. Combine all ingredients in oven casserole; stir gently to mix. Cover and bake 25 to 30 minutes or until peas are tender. Serves 4 to 6.
Simmer sugar and water for 5 minutes. Cool. Blend lemonade and bananas in blender. Add to water along with pineapple juice. Pour in milk carton or plastic containers and freeze. Thaw 1 to 2 hours. Place in punch bowl. Then add ginger ale. Mash to form slush. Fresh peaches or strawberries may also be blended and added before freezing.
Combine the potatoes and water in a 1 1/2-quart casserole. Cover tightly and cook on High for 6 to 9 minutes, or until tender, stirring once. Let stand, covered, while cooking the fish. Sprinkle with dill and serve.
Combine ingredients. Bake at 350 degrees to 375 degrees or 1 hour. Seems better if frozen awhile. M-mmm good!
Mix cornstarch with 1/2 cup water; add 1 cup water to sugar. Add cornstarch and water to sugar and water mixture. Boil until thickened. Add jello; cook until boiling. Beat well. Put in refrigerator to cool. When cool, add strawberries. Pour into pie shell. Keep in refrigerator.
In an 11 x 14-inch baking dish, mix orange juice concentrate with onion soup (no water). Put chicken pieces in sauce (spoon over tops periodically). Cover and bake at 350° for 1 hour.
Mix sugar, cocoa, salt and flour. Add other ingredients, mixing well. Bake for 20 minutes at 350°. Cut into squares.
On medium heat, add chicken, broccoli tips, cauliflower tips, mushrooms, carrots, onion and green pepper; cook 5 minutes. Add basil, garlic and Worcestershire sauce; cook 10 minutes longer or until chicken and vegetables are cooked. Serve over baked potatoes, noodles or rice.