HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown together the onion and ground beef; drain. Pour contents of all cans together (undrained). Add beef and simmer at least 30 minutes. Very good for all day in crock-pot!
Arrange rice in 13 x 9-inch baking pan. Combine the 2 soups and milk in saucepan. Heat. Pour over rice and mix. Arrange chicken over top. Sprinkle onion soup on if desired. Cover. Bake 2 hours at 325°.
Mix all together to make 1 gallon of punch. Can also be used to make popsicles.
Cream together margarine and sugar. Add salt and eggs. Blend in chocolate syrup and flour. Pour in greased 10 x 13-inch cake pan. Bake for 20 minutes at 350°.
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Beat in vanilla. Spread on pies and brown in oven.
Place water, sugar and baking soda in a cooking pot. Bring to a boil. Stir, remove from heat and add tea bags. Cover; let steep several hours or overnight.
Steam sliced yellow squash and onion together until tender. Cool and rinse. Place in a blender and chop using quick pulses. Add 1 cup of additional water to help chop. (Stop and shake/mix for even, fine chopped consistency.) (Puree if desired.)
In a 12 x 8 x 2-inch Pyrex baking dish, toss together stuffing mix, celery, onion, egg and broth. Dip chicken pieces in melted margarine. Place on top of dressing with meaty pieces to outside edge of dish. Sprinkle with seasonings. Cover with waxed paper and microwave on High for 18 to 22 minutes, rotating dish 1/2 turn after 10 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
You can add anything you want. Bake the pie shell until almost done. Mix remaining ingredients and pour into pastry shell. Bake at 325° for 35 to 40 minutes.
Mix together Cool Whip and cottage cheese. Add drained pineapple and orange jello to mixture. Next, add in the drained oranges. Chill.
Grate zucchini on coarsest side of grater into large colander. Sprinkle with salt. Let stand 5 minutes. Press out as much liquid as possible. Spray skillet and melt butter. Add green onions. Cook and stir 1 minute. Add zucchini. (If using dry basil, add it now.) Cook until just tender 5 minutes. Remove from heat and stir in sour cream. (If using fresh basil, stir it in with sour cream.) Serves 4.
Preheat oven to 350°. Grease and flour 8-inch pan. Melt butter and chocolate, cool to lukewarm. Gradually blend in sugar. Add beaten eggs and vanilla. Add flour and salt to chocolate mix. Stir in nuts. Spread in pan and bake 25 minutes. Cool before cutting. May frost or sprinkle with powdered sugar. May add 1/2 cup chocolate chips with nuts. May double recipe and use 9 x 13-inch pan. If you double just use 3 chocolate squares unless you like it really strong chocolate.
In medium bowl, shake or stir first 3 ingredients. Add 7-Up; mix and roll. Bake 10 minutes at 425°.
Drain juice from pineapple and cherries to make 2 cups. (Add water to make 2 cups, if needed.) Heat to boil. Stir in Jell-O until dissolved. Let this cool slightly. Congeal.
Mix together and form into small balls. Roll in coconut, nuts or powdered sugar. Makes 100 small balls.
Preheat oven to 425°. In a large bowl, dissolve yeast in 1 1/2 cups warm water. Add 4 cups flour, lite salt and sugar. Mix well. On a lightly floured surface, knead the mixture well with your hands. Roll pieces of dough into any shapes you like. Place them on a cookie sheet that has been sprayed with a nonfat cooking spray. In a small bowl, beat Egg Beater. Brush the tops of the dough with the Egg Beater. Sprinkle with coarse salt. Bake the pretzels at 425° for 10 to 15 minutes or until golden brown. This is a great recipe for the kids to make! Yields 1 1/2 dozen big soft pretzels.
Mix all together and spoon out on cookie sheet. Cook at 350° until done, approximately 8 minutes.
Mix first 4 ingredients and cut in shortening. Add egg and cold water to make stiff dough. Chill; roll and bake as for plain pastry.
Cook until thickened on low heat. Let cool, then mix with Cool Whip. Layer sliced bananas, dressing and ground peanuts. Save enough peanuts to have a layer on top of salad.
Put baking soda in milk and stir. Sift other dry ingredients and mix with buttermilk, jam, preserves and eggs. Bake in three 8-inch pans at 350° for 25 minutes. Make filling and put between layers of cake and ice with a caramel frosting.
Mix dry milk, 1 1/4 to 1 1/2 pounds Nestle Quik, Coffee-mate and powdered sugar together. Makes 1 gallon.
Beat egg; add mayonnaise and soup. Set this mixture aside in the cooking dish. In a separate bowl, mix cheese, dressing, onion and broccoli; toss. Add to egg/soup mixture. Bake at 350° for 45 or more minutes. Serve hot. Serves 6 to 8.
Mix butter and flour in bowl 5 minutes on high speed. On low speed, add eggs, one at a time, blending each in turn slowly. Sift sugar, baking powder and salt. Add gradually to creamed mixture. Add extract and Nesselrode. Mix 2 minutes.
Spray a 13 x 9-inch Pyrex dish with Pam. Salt and pepper chops on both sides. Lay in baking dish. Completely cover with ketchup and sprinkle with brown sugar. Cover with aluminum foil and bake at 350° for about 1 hour.
Cut bread in 1/2-inch diagonal slices. Brush top and cut sides of bread with butter. Sprinkle with onion soup mix. Wrap. Place on grill 20 minutes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into tarts. Chill 3 hours or until set. Top with cherry pie filling before serving.
Cut buttered bread slices into cubes. Place in a buttered 2-quart casserole. Turn contents of canned mushrooms over bread cubes. Cut chicken into pieces; spread over mushrooms. Beat the eggs; combine with the 3 cans of soup (undiluted). Turn mixture over all. Bake at 350° for 50 minutes.
Pour pineapple with juice into a bowl. Sprinkle the pudding mix over pineapple. Add sour cream. Mix until well blended. Pour into crust. Chill 4 hours before serving.
Layer bacon, lettuce, spinach, celery, onion and peas in salad bowl. Spread a thick layer of mayonnaise over all and top with grated cheese. Chill several hours.
Cut biscuits into quarters. Mix sugar and cinnamon together and sprinkle over biscuits. Put in greased Bundt pan.
Heat topping, nuts and butter, stirring occasionally. Add brandy. Cool. Makes about 2 cups. Great served over pound cake and ice cream.
Combine green onions with cheese and mayonnaise. Spread on toast rounds in 8 1/4-inch shallow baking dish. Heat half the rounds on Medium for 1 1/2 to 2 1/2 minutes or until bubbly. Turn baking dish once during cooking. Repeat with remaining puffs. Serve hot. Makes 24 appetizers.
Cream shortening; add sugar and grated orange rind. Add beaten eggs, flour and etc. Bake in moderate oven until done.
Slice the bread as thinly as possible. Dip in the melted butter or brush with melted butter. Spread on cookie sheet and bake at 250° until crisp or bake at 375° for 12 minutes. Sprinkle with sesame seed or the grated cheese.
In large bowl, combine cake mix, oil and one egg at low speed until crumbly. Reserve 1 cup crumbs for topping. Press remaining crumbs in 13 x 9-inch pan. Bake at 350° for 10 minutes. In small bowl, blend sugar, peanut butter, cream cheese and 1 egg until smooth. Gently spread over baked crust. Combine reserved crumbs and chopped peanuts over filling. Press lightly. Return to oven and bake 15 to 20 minutes, or until firm. Chill 1 hour. Cut until bars. Store in refrigerator.
In large bowl, put potatoes, onion, parsley, celery, pepper and 1 teaspoon salt. Toss lightly. Combine milk, mustard, sweetener, vinegar and 1/4 teaspoon salt in a small bowl; beat with a rotary beater until light and fluffy. Pour over the potato mixture and stir gently until well mixed. Let stand one hour or longer. Arrange salad greens in individual salad dishes and arrange 1/2 cup potato salad on top. Makes 8 servings.
Boil 1 tablespoon sugar, cornstarch and water together until clear. Cool. Beat egg whites, salt and vanilla until soft peaks form. Gradually add 6 tablespoons sugar. Beat well. Spoon onto pie filling and brown at 350° for 12 to 15 minutes.
Preheat oven to 350°. Grease a pie pan. Stir together cherries, nuts and 1/2 cup sugar. Pour into greased pie pan. Mix oil, salt, 1 cup sugar and flour. Pour this batter on the cherry mixture. Cook until cake mixture is brown and firm.
Cook peas and broccoli. Drain well and combine with soup and Cheez Whiz. Cover with crumbs and bake at 350° for 35 minutes.
For a smoother ice cream, separate the eggs and beat the whites until stiff before adding to the mix. Mix sugar, eggs, milk and ice cream mix. Add other ingredients. Stir well. Pour in freezer. Add milk to freezing line.
Press crescent roll dough in bottom of jelly roll pan and bake 10 minutes at 350°. Allow crust to cool. Mix cream cheese and mayonnaise. Add dill weed and onion powder. Spread over crust. Top with carrots, cauliflower, broccoli, green pepper, green onion, fresh mushrooms and Mozzarella cheese. Serve chilled.
In Dutch oven or roasting pan, brown meat on both sides in 450° oven (10 to 15 minutes per side). Sprinkle with salt and pepper.
In bowl, crush tomatoes. Add tuna and mayonnaise. Put bowl aside. Boil noodles. Put soup in saucepan. Add celery, onion, milk and Cheddar cheese. Simmer until cheese is melted and celery and onion are soft. Add to tuna mixture. Pour over noodles and mix. Pour in 13 x 9-inch glass casserole. Cover with crushed chips. Bake at 400° for 30 minutes or microwave 10 minutes on High.
Brown almonds and sesame seed in oil. When cool, mix with crushed Ramen noodles (do not use seasoning packet) and set aside. Shred cabbage; add chopped onions and pour following Dressing over. Mix and refrigerate until ready to serve.
Melt margarine in baking dish. Sift flour, salt and baking powder together; mix with sugar. Stir in milk. Pour batter over melted margarine. Do not stir. Pour peaches over batter. Bake for 1 hour at 350° or until dark brown on top.
Cut in half, but do not remove the seeds. Put on a cookie sheet, cut side up. Bake at 400° until soft (30 to 45 minutes). Scrape out the seeds and fibers; discard. Sprinkle with salt and pepper. Put a bit of butter in each; allow 1 or 2 halves per person.
Pour 1/2 of soups in bottom of oiled casserole dish. Pour in rice and the remainder of soups. Top with chicken breasts. Pour margarine over top. Bake, uncovered, for 2 hours at 325°.
Mix 3/4 of cracker crumbs, butter and sugar together to make bottom crust. Mix Jell-O and water together; set aside. Whip cream cheese, vanilla and sugar. Stir in Jell-O, Cool Whip and strawberries. Mix all together; top with remaining cracker crumbs.
Melt cheese in microwave until creamy and smooth; add tomatoes, chicken broth and chicken. Cook spaghetti and blend with cheese mixture. Keep warm in chafing dish or slow cooker. Yields 8 to 10 servings.
Mix and pour over crust. Freeze. Thaw 15 to 20 minutes before serving.
Dissolve bouillon and butter in water. Add lemon juice, pepper, salt and rice and cook in double boiler for 25 to 30 minutes. Saute mushrooms in 1/2 stick butter and add it and the sour cream to the rice.
Cook onions, mushrooms and zucchini in margarine until browned. Sprinkle tuna, 1 cup cheese, and onion mixture into pie plate or square dish. Beat eggs, milk, baking mix and pepper in blender. Pour over tuna. Bake 45 minutes at 400° or until knife inserted into center comes out clean. Add remaining cheese. Bake 3-5 minutes longer or until cheese is melted.
Mix margarine, flour and chopped nuts; spread in bottom of 9 x 13-inch Pyrex dish. Bake for 15 minutes at 350° or until brown. Cool.
Soak rice in hot water 10-30 minutes; drain; rinse in cold water; drain. Heat oil till boiling, cook garlic at the same time. When oil is boiling, add rice and onion; fry (not stirring frequently) till starts popping; drain oil; add milk, corn, chili, bouillon and 6 cups boiling water. Cook till water is absorbed (15-20 minutes). Mix with cheese and cream and pour in heavily buttered baking dish. Bake in 350° for 15 minutes or till cheese is melted.
Mash avocados with lemon juice, salt and pepper to taste. In another bowl, combine sour cream, Miracle Whip and taco seasoning. Assemble by first spreading bean dip on bottom of serving platter. Cover with avocado mixture, then spread the sour cream, Miracle Whip and taco seasoning mixture over. Sprinkle on tomatoes and onions and cover with cheese. Serve with corn or tortilla chips.
Cut phyllo sheets into halves and place 10 pieces in a buttered pan (7 x 11-inch). Brush each sheet of phyllo with melted butter. Wash spinach and remove stems. Cut leaves into 1/2-inch lengths. Sprinkle with salt and let stand for 15 minutes.
Take potatoes from freezer and spread in a 10 x 13-inch baking dish. Then melt margarine; add onion, sour cream and soup. Pour over potatoes, then put cheese on top. Cover with crumbled potato chips. Bake for 1 hour at 375°.
Soften ice cream enough to spread smoothly. Place ice cream into pie crust until level with top of crust. Place bite size Oreo cookies side by side around the edge of the crust, then place approximately 3 to 4 cookies in the middle in a circle. Pour Hershey's chocolate syrup all around.
Combine all ingredients in quart sauce pan. Cook over low heat - stir often - until blended and heated thoroughly. Makes about 7 cups. This may be served as a dip with crackers or as a main dish over rice. VERY POPULAR AT HAPPY HOUR.
Filter 2 tablespoons fine ground coffee until 1/3 cup of boiling water. Mix together with 3 tablespoons brandy and 1/4 cup coffee liqueur. Cream together for 5 minutes 1 pound soft Mascarpone cheese, 6 egg yolks and 6 tablespoons sugar. Fold in 6 beaten egg whites.
Peel cucumbers; cut each lengthwise in half. Into medium bowl, with teaspoon, remove seeds and some pulp from cucumbers to form shells; place shells on serving dish and refrigerate. Coarsely chop cucumber pulp in bowl; stir in 3/4 teaspoon salt and remaining ingredients and refrigerate.
Combine gelatin, water and pie filling and chill until firm. Combine remaining ingredients and spread over congealed mixture. Chill until firm.
Saute mushrooms and green onions in margarine until tender (2 or 3 minutes); drain and set aside. Layer half each of bread cubes, sauteed vegetables, cheese, artichokes and pimento in a lightly greased 9-inch quiche dish. Repeat layers.
Combine all ingredients; add eggs last. Bake at 350° for 40 minutes. Use a 9 x 13-inch pan.
Cream shortening and sugar; add eggs and mix well. Add flour (sifted or not) and vanilla; mix well. Place by spoonfuls on cookie sheet. Bake at 350° until light brown around the edges.
Beat eggs and sugar until light colored; add remaining ingredients. Pour batter into a greased 9 x 9-inch pan and bake at 350° for 25 minutes or until golden. Cut into 32 bars.
Combine all ingredients and store in airtight container. To use as substitute for one can of condensed soup, mix 1/3 cup of the mix with 1 1/4 cups water in a saucepan. Cook and stir until thickened.
Cook the ground beef and pour off the fat. Combine the soup, beans and corn and heat in the microwave. Bake the Tater Tots per pkg. directions. Grease a large casserole dish. Mix together the soup/beans/corn mixture and the hamburger, and season to taste. Pour into the casserole dish and spread the Tater Tots over the top. Sprinkle with cheese. Bake at 375° until cheese melts.
Mix hamburger, bread crumbs, salt, eggs, milk, chopped onion and pepper well. Mix brown sugar, vinegar and ketchup together. Add 1/2 of this mixture into the meat loaf mixture. Baste the top with the remaining part. Bake at 350° for approximately 1 1/2 hours.
Boil meat and seasonings together until meat is tender. Wash and cut greens into small pieces; remove thick stems. Add greens to boiling seasoned water. Cook until tender. Add extra seasoning to taste if needed.
Mix sugar, cornstarch and salt until blended. Melt butter in the milk and heat until lukewarm. Slowly add enough lukewarm milk to the sugar mixture to make a thin, smooth paste. Pour the paste back into the milk. Cook over moderate heat, stirring constantly, until mixture thickens and coats spoon. Slowly pour some of the hot mixture into 6 slightly beaten egg yolks. Beat into the hot mixture. Boil for 2 minutes, stirring constantly. Remove from heat; continue to stir while adding the lemon rind and juice.
Cook margarine, sugar and water over heat to boil. Remove from heat immediately. Stir in 1 cup chocolate chips. Stir until melted. Add eggs, vanilla until blended. Combine flour, baking soda, salt to chocolate chips mixture. Stir in remaining chips and nuts. Pour into greased 9-inch pan. Bake at 325° for 25 to 30 minutes. Cool completely. Cut into bars. Makes 1 1/2 dozen.
In a mixing bowl, stir turkey, potato, evaporated milk, parsley, onion, Worcestershire sauce, salt, sage and pepper. Put mixture into a greased 1-quart casserole.
1. Preheat oven to 425°. 2. Spread cooking sauce in the bottom of pie crust. Layer pepperoni over sauce. Sprinkle on all the cheese. 3. In a separate bowl, beat the eggs with the evaporated milk and seasonings. Pour mixture carefully over the cheese. 4. Bake at 425° for 15 minutes. Reduce heat to 300° and bake an additional 55 minutes. 5. When quiche is set, a sharp knife will come out clean when inserted in the center. 5. After removing from oven wait five minutes before cutting.
Batter can be made ahead. Beat eggs; add sprouts, onion, salt, pepper and fish. Refrigerate, if desired.
Toss all ingredients; chill thoroughly. Yields 10 to 12 servings. Cheese and dressing may be substituted with fat-free versions.
Place lid of a gallon jar over bread; cut out circle. Spread tomato sauce evenly over circle. Sprinkle cheese and add pepperoni. Sprinkle more cheese. Place on microwave-safe plate. Heat on High 1 1/2 minutes.
Pre-heat oven to 375 degrees. In a large bowl blend cake mix, sour cream, granulated sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured 10 inch tube pan. Sprinkle filling ingredients over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes, until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Drizzle with glaze made from confectioners sugar mixed with milk.
Combine butter, milk, sugar and cocoa in saucepan and bring to a boil. Boil for 1 minute and remove from heat. Add oatmeal, peanut butter and vanilla. Stir well. Drop by teaspoonfuls on wax paper.
Grease round casserole dish. Mix all ingredients together well. Pour in dish. Bake at 350° for 25 minutes. If top is soft, cook another 5 minutes.
Grease 9 x 13-inch pan or casserole. Cube bread and spread in bottom of pan. Cover with 1 cup of cheese. Cook 1 pound of sausage and drain. Place sausage over cheese layer. Add another cup of cheese over sausage. Mix beaten eggs, milk and mustard. Pour over sausage and cheese mixture. Cover and place in refrigerator overnight. When ready to finish, mix 1/2 cup milk and celery soup. Pour over all ingredients. Bake at 300° for 1 1/2 hours.
Bring all ingredients to a slow boil, except the meatballs. Add meat and simmer for 2 to 3 hours, stirring occasionally.
Preheat oven to 350°. Cream shortening. Add sugar gradually. Add eggs, one at a time, and mix well. Add flour and milk alternately, adding baking powder and salt with last of the flour. Add flavoring and beat at medium speed until thoroughly mixed. Put mixture in greased and floured tube/regular size Bundt pan. Cut through batter to remove air bubbles. Bake for 50 to 60 minutes. Serves 18 to 20.
Lay pork chops on bottom of casserole. Put 4 tablespoons uncooked rice on each chop, 1 tablespoon chopped onion and 1 tablespoon green pepper on each chop. Pour over 1 large can tomato puree; salt and pepper. Bake 1 1/2 hours at 350°. Add warm water if necessary.
Mix warm macaroni and cheese until cheese is melted. Then mix with all ingredients. Bake 20 minutes at 375°. Sprinkle with cheese.
Cream the cheese until softened. Gradually stir in pineapple. Add remaining ingredients. Shape into 2 balls and roll in reserved nuts. Refrigerate. Serve with crackers.
Heat oven to 350°. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan, 9 x 1 1/2-inches. Bake uncovered 35 to 40 minutes. Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts.
Wash okra. (Be sure pods are small, leaving a short stem on each.) Pack in hot clean jars. Place 1 pepper, 1 clove garlic and onions in each jar. Heat vinegar, water and salt to a boil. Pour hot liquid over okra and seal. Let stand 8 weeks before using. Makes 10 pints.
In electric skillet, saute pepper, onion and carrots (2 teaspoons shortening). Lower heat. Add rice and mix well. May be served with beef, pork or chicken. Two to 3 drops Kitchen Bouquet may be added to make rice brown.
Place cut up chicken in the bottom of casserole dish and top with broccoli. Mix cream of mushroom soup, water and mushrooms together. Pour over the chicken and broccoli. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 350° for 30 minutes. Goes well with mashed potatoes or rice.
Sprinkle pork chops with salt and pepper. Coat with pancake mix (flour will work if you don't have mix in the cabinet). Heat oil in large skillet. Brown chops on both sides. Remove chops and place in a shallow roasting pan. Saute onions in remaining oil. Mix condensed soup with water and pour in skillet. When hot, pour over chops. Spoon rice between chops and cover with soup mixture. Cover pan tightly with aluminum foil and bake in a moderate oven at 350° for 1 hour and 20 minutes.
With your hands, mix the yeast with the water. Mix the flour gradually into the water-yeast mixture. Let dough rise 1 hour, covered very well (clean towels, folded sheets). Divide dough into 6 balls. Keep dough balls covered while you are making more balls. Set balls on clean sheet that is covering a table. Let balls rest 10 mins. Flatten dough into circles using your finger tips. Work from around the outside, then down through the middle. Cover and let set 15 mins. Bake at 500°. Place on lower rack without pan. Bake for 3 mins. until bottom browns, turn over and bake until brown on the bottom.
Butter 9 x 13-inch dish. Line with graham crackers. Pour 1/2 of pudding over crackers. Add another layer of graham crackers and other half of pudding. End with another layer of crackers. Frost with chocolate icing. Refrigerate and let set overnight. (I use prepared frosting.)
Dissolve gelatin in boiling water. Add strawberries; stir gently to separate strawberries. Add pineapple and bananas. Mix well. Pour half of gelatin mixture into a 13 x 9 x 2-inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining mix on top. Chill until firm. Cut into squares. Yields 12 servings.
Baking Temperature: 350°. Baking Time: 1 1/2 hours.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans. Spread evenly over pie shell. Bake at 375° for 40 minutes.
Put butter and sugar into hot mashed potatoes; beat until dissolved. Sift baking powder and flour together. To the butter and sugar mixture, beat in 1 egg at a time, then add the milk and flavoring. Add flour slowly until dough is easy to handle. Cut with doughnut cutter. Fry in hot fat. Makes 5 dozen.
Preheat oven to 350 degrees. Slice 1/4 inch off tops of garlic heads opposite root end. Remove any loose outer papery skin. Place garlic cut side up in medium sized baking dish. Arrange butter slices evenly over garlic. Pour olive oil over evenly. Add 2 cups broth to dish. Arrange sun-dried tomatoes around garlic. Sprinkle fines herbs over the top. Season with pepper. Bake approximately 1 hour and 15 minutes - until garlic and sun-dried tomatoes are tender, basting with broth every 15 minutes, adding more broth if necessary to maintain some sauce in pan. Arrange goat cheese around garlic and continue to bake approximately 10 minutes - until cheese is almost melted. Garnish with fresh basil. Serve with Italian bread.