HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. In a medium sized bowl, combine soup, celery, onion, paprika and croutons. Spoon the mixture into a greased 9 x 13-inch baking dish. Arrange the chicken over the mixture, pressing it lightly into the mixture. In a cup, combine the brown sugar and mustard. Spread evenly over the chicken. Bake for 30 minutes or until chicken is done (no pink juice remains).
Dissolve yeast in warm water. Mix soda into buttermilk. Add liquids to flour. Put in refrigerator until needed. Bake at 425° for 10 to 15 minutes or until browned.
Boil potatoes in skins. Cube and arrange in layers in greased baking dish, covering each layer with grated cheese and white sauce. On top, cover with buttered bread crumbs. Bake 30 minutes in a 350° oven.
Bring sugar, water and salt to hard ball stage or 250° on candy thermometer. Put Marshmallow Creme in mixing bowl and stir in hot syrup. Beat until stiff and stands in peaks. Fold in vanilla and pecans. Drop by spoonful onto plate or wax paper.
Peel, seed cucumbers, cut in strips and put in churn; cover with water and lime. Let stand overnight, rinse 3 times in cold water. Let stand in ice water for 4 hours.
Dissolve yeast in warm water in a large mixer bowl. Add sugar, salt, egg, shortening, 1/3 cup cornmeal and 1 cup of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
Combine all ingredients. Mash with fork into small pan that has been sprayed with Pam.
Heat oven to 350°. Spread crescent rolls on large cookie sheet. Bake about 12 to 15 minutes. Mix remaining ingredients and spread over cooled crust. Add fresh vegetables on top: cucumbers, radishes, broccoli, cauliflower, carrots, celery, cherry tomatoes, etc.
Combine all ingredients. Roll and shape into small balls with hands or in food processor. Bake at 350° for 15 minutes or until golden. May be frozen. Yields 75 balls.
Stir malted milk powder or peppermint extract into hot chocolate; blend together in saucepan and heat well. Garnish malted cocoa with marshmallows; serve minted cocoa topped with whipped cream and a sprig of mint or a peppermint stick stirrer. Serves 2.
Fry chicken and season to taste (example: Creole seasoning, garlic salt, pepper). Put to the side when cooked thoroughly.
Heat oven to 400°. Heat 1 Tbsp. of the oil in a 10 inch skillet over medium heat until hot. Add onion. Cook. Stir until tender. Add ham. Cook 2 to 3 minutes until hot. In a large bowl, lightly beat eggs. Add milk, remaining oil, corn meal mix and corn. Blend well. Stir in broccoli, cheese, onion, ham mixture and hot sauce. Pour into greased iron skillet. Bake at 400° for 30 to 35 minutes or until brown. Serves 6.
I plant plenty of hot peppers each year in my garden. My favorites are cayenne and jalapeno. When canning, I also can plenty of this zappy seasoning that I use on vegetable and meat dishes.
Cook first 3 ingredients until thick and add margarine. Chop apples; put in after mixture has cooled. Stir all together. Put in dish. Add Cool Whip on top. Add chopped nuts.
**In place of large can of tomatoes, you can substitute small can plain diced tomatoes with green chilies.
Brown meat and seasoning. Drain meat. Brown onions and pepper. Mix with meat in skillet. Pour soups and a can of water. Simmer 10 minutes. Mix with noodles. Top with grated cheese. Put in a long casserole dish. Cover and bake about 25 minutes. Uncover about 10 minutes. When you cook noodles, let them get tender and drain. Set aside until the meat is ready. Makes 6 servings.
Mix all ingredients and bake for 1 hour at 350°. This recipe may be doubled using 41 ounce cans of beans.
Cook macaroni and green pepper. Drain and add remaining ingredients. Pour into a large casserole. Spread 1 can of mushroom soup on top. Bake at 350° until golden brown.
Cook sweet potatoes for 15 minutes on boiling temperature in saucepan. Cook down liquid to half. Add remaining ingredients; mix well. Pour mixture into round casserole and decorate, if desired. Bake at 375° approximately 45 minutes to 1 hour.
Cook spinach. Drain and reserve liquid. Melt butter over low heat. Add flour until blended and smooth but not brown. Add spinach liquid and milk, stirring constantly to avoid lumps. Cook until smooth and thick. Add rest of the ingredients and combine with cooked spinach. Put in a casserole and top with buttered crumbs. Cook at 350° until hot.
Boil water and sugar. Turn fire off and stir in jello until dissolved. Stir in juice and lemon juice. Let chill in freezer. Add equal amount of water. Rechill in freezer until almost frozen. Serve at once.
Mix cake mix, one egg and butter. (Batter will be thick.) Put in buttered 13 x 9-inch pan. Mix cream cheese, confectioners sugar and 3 eggs. Mix with mixer. Pour over cake mix. Cook in 350° oven for 45 minutes.
Add sugar to water; bring to boil and boil 2 minutes. Dissolve orange Jell-O in hot liquid. Add orange juice and lemon juice. Pour into loaf pan. When partially frozen, beat with rotary eggbeater until fluffy. Add milk and blend. Continue freezing, stirring after 20 minutes or so. Freezes in 5 to 6 hours. Makes 1 1/2 quarts.
Mix gelatin and pineapple in large sauce pan. Heat on stove until gelatin is dissolved, do not boil. Allow to cool. Mix in buttermilk, pecans, and whipped topping until blended. Pour into an 8 x 12 inch oblong dish or clear glass bowl. Refrigerate. Makes a beautiful light salad.
Cover squash and onion with water. Add 1 teaspoon salt and cook until done. Drain, mash and cool. Add eggs, flour, baking powder, sugar and pepper. Mix well. Pour into greased 2-quart casserole dish. Melt margarine in small skillet and stir in corn flakes until all margarine is absorbed. Sprinkle over casserole. Bake for 1/2 hour at 350°.
Mix pudding according to directions and pour into pie crust. Slice bananas on top of pudding. Spread drained pineapple over bananas. Cover with Cool Whip. Sprinkle with chopped pecans. Garnish with maraschino cherries.
Cream butter and sugar; add egg and egg yolks, beating after each. Alternate milk and flour. Add vanilla. Bake at 350°. Makes 3 layers.
As cream cheese softens, peel cucumber and remove all seeds. Using a food processor, grind cucumbers. Drain very well. (Make sure ground cucumber is very dry.) Add minced onion, cream cheese and season to taste. Refrigerate overnight. Serve with fresh vegetables or chips or use to make party sandwiches.
Mix red pepper with vegetable oil. Add water; bring to a boil. Stir in flour mixed with water; cook, stirring occasionally, for 5 minutes. Pour into a baking dish. Place chicken on sauce. In another pan, combine tomatoes, green peppers and onion with chicken broth and salt to taste. Cook until vegetables are very soft. Pour over chicken. Sprinkle generously with grated cheese. Bake at 375° to 400° until cheese melts.
Mash crackers and put 1/2 box on bottom of 9 x 12-inch pan. Combine chicken, soups and sour cream and pour in pan over crackers. Top with rest of box of crackers. Bake at 350° for 20 to 25 minutes.
Cook spinach according to directions. Drain thoroughly and place in casserole. Put undiluted soup in top of double boiler and add grated cheese. Stir until cheese is melted and well-blended. Pour sauce over spinach and top with partially cooked bacon strips. Bake at 350° for 30 minutes or until hot and bubbly. Place under broiler to crisp bacon. Makes 6 servings.
Combine Crisco and 1 cup flour; sprinkle water over and make two crusts. Bake at 350° until lightly browned. Set aside.
Spread cream cheese on lunch meat; roll and chill. Slice 1/4-inch thick and serve on crackers.
Beat the egg yolks and sugar until thick. Add bourbon and stir thoroughly. Add heavy cream and milk and continue whipping. Break up the ice cream and add to mixture. Stir until smooth. In a separate bowl, beat egg whites until stiff and fold into egg nog. Refrigerate if possible for 30 minutes before serving. Sprinkle lightly with nutmeg.
Clip tips off wings if desired. Arrange on cookie sheet. Spray lightly with Pam. Sprinkle with dry Italian dressing. Bake at 400° for 20 to 30 minutes. Turn and sprinkle with remaining dressing. Bake additional 20 minutes. (Add a salad and you have an extra good meal.)
Mix tomatoes and sugar together. Cook 15 minutes. Stir in Jell-O. Put in clean, sterilized jars. Seal. Yields 2 pints.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, nuts and salt. Fold in Cool Whip and chill. Looks attractive served in glass bowl.
Mix all ingredients together. Pour into a covered casserole. Bake for 40 minutes at 350°.
Preheat oven to 325°. Mix sugar and oil with electric mixer, beating at high speed for 1 minute. Mix dry ingredients and add dates (optional). Add to sugar mixture. Fold in apples, vanilla and nuts and pour into greased and flour-dusted angel food cake pan. Bake at 325° for 1 hour to 1 hour and 15 minutes or until cake tests done. Cool on rack for 15 minutes before removing from pan. Serves 8 to 10.
Bring 2 1/4 cups cold water to boil in 2-quart saucepan. Add potatoes; simmer, uncovered, over medium heat 15 to 18 minutes or until most of water is absorbed. Stir in sauce mix and milk; simmer 4 to 5 minutes until sauce thickens. Stir frequently; cool. Stir in dressing, cheese, peppers and onions; chill. Top with bacon. Makes 8 servings.
Empty cans of beans, Chinese vegetables, mushrooms and water chestnuts in large drainer; drain well. Melt 1/4 cup margarine, saute onions and green peppers until soft but still crisp. Drain and add to vegetables. Preheat oven to 350°. Mix drained vegetables well in large bowl; combine soup, sour cream, salt and black pepper. Pour over vegetables and mix. Pour into 2-quart casserole. Melt 1/3 cup margarine, stir in bread crumbs; mix well. Remove from heat and stir in grated cheese, spread evenly over casserole. Bake at 350° for 30 minutes. Serves 8 to 10.
Blend dry ingredients. Add eggs and milk. Pour onto griddle and cook until golden. To serve: brush with little butter; serve with jam or eat alone.
Cream shortening and sugar. Add eggs, one at a time, beating well after each egg. Add a dab of the sifted dry ingredients and beat well. Then add a dab of the milk and beat well. Repeat this until the dry ingredients and milk are all gone. Add nuts. Drop by the spoonful onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Sprinkle sugar on each cookie when taken out of the oven.
Mix well eggs, oil and sugar. Stir well flour, soda, salt and cinnamon. Stir in pineapple, bananas, nuts and vanilla. Mix in order and pour into well-greased and floured Bundt pan or 9 x 13-inch pan. Bake at 325° for 1 1/4 hours. No frosting. Only bake about 50 minutes in 9 x 13-inch pan.
Brown ground meat; drain. Add lettuce, Ranch Style beans and cheese. Slice tomatoes into chunks and add to salad. Crush Doritos and add to salad. Then, add Catalina salad dressing. Mix together. Serve. Real good.
Brown beef and drain. Make macaroni and cheese to package directions. Mix beef, macaroni and cheese, cream of mushroom soup, onion and mushrooms in casserole dish. Bake at 350° for 30 minutes.
Break spaghetti into 1-inch pieces; cook and drain. Combine all of the ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.
Mix all ingredients well. Shape into small balls. Place in a baking pan. Cover with foil. Bake 20 minutes at 350° or 400° until done. Remove foil and let them brown a little.
Cook pudding. While hot, stir in peanut butter. Cook until thick. Spread pudding 1/2-inch thick on vanilla wafers or graham crackers. Top with another cookie and freeze until firm. May be kept in freezer for anytime snack.
Heat oven to 400°. Lightly grease pie plate or quiche dish. Parcook vegetables to almost tender and drain. Mix broccoli, onion, pepper, cheese, salt and pepper in pie plate or quiche dish. Beat remaining ingredients until smooth (1 minute with hand beater or 15 seconds in blender). Pour into pie plate or dish. Bake 35 to 40 minutes until golden brown and knife comes out clean. Let stand for 5 minutes. Enjoy!
Cook broccoli just until tender. Drain and arrange in the bottom of a buttered baking dish. Sprinkle with half of cheese and the chicken and sprinkle with salt and pepper. Top with rice. Make a white sauce with butter, flour and milk. Remove from heat and stir in lemon juice and sour cream. Pour over rice. Top with remaining cheese. Bake at 400° for 15 or 20 minutes.
Follow recipe for Nestle Toll House chocolate chip cookies, but use Crisco instead of butter and melt it completely first along with a handful of chocolate chips (usually 1 to 2 minutes in microwave). The cookies won't flatten out while baking. Everyone will want to know your secret.
In 5-quart pan, heat bacon drippings (shortening). Add onion; saute over low heat until golden brown, about 20 minutes. Stir in flour and brown slightly. Gradually add stock and salt and pepper. Cook covered over low heat for 30 minutes. In 6 heatproof bowls, place slice of toast; cover each with slice of cheese. Pour soup over top. Sprinkle each with Parmesan cheese. Run under broiler to melt cheese. Makes 6 servings.
Line a cookie sheet with waxed paper. Set aside. In a medium heavy saucepan melt chocolate pieces and confectioners coating over low heat, stirring often. Remove pan from heat. In a medium mixing bowl, stir together cereal, marshmallows and peanuts. Add cereal mixture to melted chocolate, stirring until combined. Drop by rounded teaspoonfuls on the prepared cookie sheet. Chill about 1 hour or until firm. Store tightly covered in the refrigerator. Makes about 36.
Add shortening, brown sugar, eggs and soda, dissolved in 1/4 cup boiling water. Mix , then add flour and spices. Drop by tablespoonfuls on greased cookie sheet and bake at 375° for 10 to 15 minutes.
Wash, pick and drain cranberries. Make a bouquet of spice (wrap and tie in cheesecloth). Cook cranberries, sugar, spice bouquet and water over moderate heat until cranberry skins pop. Add apples, pears, onion, celery and raisins. Cook over moderate heat, stirring occasionally, until mixture reaches a light jelly like consistency (about 10 to 15 minutes). Remove from heat; discard spice bouquet and add almonds. Pack in hot, sterilized jars and seal. Makes about 4 pints. Excellent!
Place fruit in oblong pan. Mix all other ingredients until crumbly by hand and crumble over fruit. Bake at 350° until brown and bubbly, about 30 minutes.
Cook zucchini and onion gently in butter until tender, about 10 minutes. Stir in parsley and seasonings.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups or use paper baking cups. Mix baking mix, sugar, egg and water; beat for 30 seconds. Stir in dates. Fill muffin cups about 2/3 full. Bake 15 minutes. Yield: 12 muffins.
Combine soup and milk in 2-quart casserole. Stir until smooth. Stir in turkey and pepper. Cover and cook on High 7 to 9 minutes.
Mix crumbs, pecans, butter and sugar. Press onto bottom of a 13 x 9 inch pan.
Warm milk. Add the extract but just a little bit (more or less for flavoring). Stir. Warm some more until its hot enough to feel it go down. Put in contaner. Shake well. Serve. Best right before bed.
In skillet, brown beef and vegetables until they are tender; drain. Add chili sauce, catsup, 1/2 teaspoon salt and a dash of pepper. Simmer 40 minutes.
Brown meat and onion. Combine all ingredients and bake in a 350° oven for 1 to 1 1/2 hours.
Pour enough beer in ingredients to make batter the consistency of pancake batter. This may also be used for chicken or sliced egg plant, or squash. It makes a light, nongreasy crust.
Mix all ingredients in order given until dough is stiff. Roll out thin. Cut with cookie cutters and bake at 350° until golden brown.
Cut rhubarb in pieces 1/4-inch thick. Set aside. Combine sugar, flour, tapioca, salt, lemon or orange juice and 2 egg yolks and mix together, then mix with rhubarb. Beat egg whites until stiff. Fold egg whites in with the rhubarb combination. Pour into pie crust. Bake at 425° for 10 minutes, then reduce heat to 325° and bake for 30 minutes more.
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Bake 1 hour 15 minutes.
Mix all ingredients together. Set aside and let rise. Punch down. Roll little balls in cinnamon and sugar mixture. Place in loaf pan 3 deep. Pour 2 tablespoons sweet butter or margarine over little dough balls. Set aside and let rise until double in size. Bake in 350° oven until done. Top with glaze if desired.
Cook chicken and reserve broth. Cut chicken into bite-size pieces. Use broth to cook noodles. Mix noodles and chicken with all other ingredients. Place in buttered casserole dish. Top with crushed potato chips. Bake 45 minutes at 350° or until bubbly and slightly brown.
Mix. (It will get watery after awhile, so do not mix until ready to fry.) Fry in hot skillet with vegetable oil. Drain.
Rinse prawns and set aside. Heat clarified butter in a large skillet over medium heat. Cook garlic 1 to 2 minutes or until softened but not brown. Add prawns, green onions, wine and lemon juice. Cook until prawns turn pink and firm, 1 to 2 minutes on each side. Do not overcook. Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell shaped or small gratin dishes, garnished with slice of lemon and fresh parsley sprig.
Mix meal, sour cream, butter and 1 tablespoon sugar and cook like cornbread, then crumble. Mix green pepper, red pepper, onion and sweet relish with crumbled cornbread. Mix mayonnaise and 2 tablespoons sugar; spread over top of cornbread mixture, then sprinkle cheese on top.
Make up jello as directed on package. Add 4 ice cubes to help jello set. Add frozen strawberries. Fold in Cool Whip. Put in pie crust. Top of pie may be decorated with strawberries.
Cut beef into 1/2-inch pieces. Heat beef, water, salt, pepper and bay leaf to boiling. Reduce heat; simmer for 2 hours, until beef is tender (add water as necessary). Remove beef from broth; pull apart into shreds. Stir beef, onion, garlic, chiles and reserved liquid and remaining ingredients into broth. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Remove bay leaf. Serve with black beans and tortillas.
Mix sugar, flour, egg yolks and sour cream; set aside. Put rhubarb in unbaked 9-inch pie shell. Pour sour cream mixture over the fruit. Bake at 350° for about 50 minutes. Beat egg whites, sugar and cream of tartar. Spread on top of baked pie and bake 10 to 15 minutes longer.
Grind this all up as you would for cole slaw. Cut onion up in small pieces. Mix together real good. Egg roll skins at Eberhard or Krogers. Medium heat in deep fryer Wesson oil or Crisco 15 to 20 minutes; turn until done. If they turn dark brown, turn heat down. Drain on paper towel. Can freeze them, too.
In large Dutch oven, combine sugar, vinegar, salt, celery seed and turmeric. Heat to boiling. Add the vegetables. Cook, uncovered, 25 minutes, stirring occasionally. Pack in hot, scalded jars. Seal. Makes 3 quarts.
Beat eggs. Stir in all remaining ingredients. Bake at 375° for 30 minutes.
Slice bananas and line an 11 x 15-inch pan with them. Slice ice cream in 1/2-inch slices and layer on top of bananas. Freeze until firm. Melt 1 cup of chocolate chips and 1/2 cup of butter; add powdered sugar and evaporated milk. Cook until mixture is thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool chocolate mixture, then pour over ice cream. Freeze until firm (overnight). Whip the cream until stiff. Spread over chocolate layer. Store in freezer. Remove about 10 minutes before serving. This will keep for several weeks in the freezer.
Dissolve gelatine in water. Heat together pineapple juice, lemon juice and sugar until sugar is dissolved. Pour over gelatine and let stand until partially set. Add Cheddar cheese and pineapple. Chill until set. Just before serving, cube gelatine with spoon and fold in one cup Cool Whip or whipped cream. Serves 6.
Bring to a boil and pour over thinly sliced cucumbers. Refrigerate overnight.
Preheat oven to 350°. Make your instant potatoes. Follow directions on box (approximately 6 servings). Make the real mashed potatoes if you prefer.
Crush noodles slightly. Place in strainer. Pour boiling water over noodles to soften slightly. Drain well. Combine noodles, cabbage, onions and olives.
Mix and drop by teaspoon in hot fat. Cook until brown. Roll in sugar and cinnamon.
Cream the first 2 ingredients; add 4 eggs, one at a time. Mix dry ingredients together and add to other mixture, alternating the dry ingredients and buttermilk. Add vanilla and lemon juice. Mix well. Pour into a well-greased tube pan. Bake at 350° for 1 hour.
Cube the meat from raw chicken breasts. Roll in flour. Heat 2 tablespoons shortening in skillet and brown meat well on all sides. Add mushrooms (drained). Remove from heat. Add paprika and blend. Combine onion soup, sour cream and water. Pour over meat. Pour into casserole; cover and refrigerate for several hours or overnight. Bake at 375° for 45 minutes. Serve over cooked rice or noodles. Serves 6.
Mix first 4 ingredients. Add pineapple and nuts. Pour into greased tube pan. Bake at 350° for 30 to 35 minutes until cake is golden brown. Serve with Cool Whip or ice cream.
Sift together the flour, salt, baking powder, sugar and cornmeal. Beat the egg until light and add it to the dry ingredients with the milk and melted shortening. Beat thoroughly and bake in moderate oven.
Preheat oven to 500°. Dredge fillets in bread crumbs and place fillets on broiler pan coated with cooking spray. Bake at 500° for 10 minutes or until fish flakes easily when tested with a fork. Arrange fillets on serving dish and keep warm.
Mash, hot, cooked sweet potatoes and whip in a generous amount of butter, salt and pepper (to season) and hot milk to make them creamy. Heap in a shallow baking dish.
Brown the meat and onion, then drain. Place meat and onion mix in a 9 x 9-inch square pan or a round pie pan. Mix the tomato soup in with the meat. Do not add water to the soup. Add and mix a dash or a couple of dashes of the pepper, garlic salt and Parmesan cheese to the meat mixture. Drain the green beans and place them on top of the meat. Place the mashed potatoes on top of the beans. Sprinkle the seasoned bread crumbs on top. Bake at 350° for 1/2 hour to 40 minutes.
In a pitcher, mix pineapple juice and cream of coconut. Stir in club soda. Serve in glasses. Top with a scoop of ice cream. Makes 4 (10 ounce) servings.
Bone and cut chicken in about 2-inch pieces. Place chicken in bottom of a large casserole. Top with egg slices. Add vegetables. Spoon soup on top of vegetables.
Preheat oven to 450°. Put oven rack on bottom shelf. Mix the first 5 ingredients. Add flour. Mix until only pea size lumps remain (like pancake batter). Pour into Teflon muffin tins or spray regular tins with cooking spray. Fill 2/3 full. Bake 15 minutes. Reduce heat to 350° and bake an additional 20 minutes. Do not peek. Remove from oven and cool in tin for a few minutes before serving.
Preparation Time: 30 minutes. Cooking Time: 10 minutes. Oven Temperature: 350°. Baking Time: 30 minutes.
Cream shortening and sugar. Add unbeaten egg. Add flavoring and beat thoroughly. Sift flour; measure and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour into well oiled loaf pan. Bake at 375° for 35 minutes.
Preheat oven to 325° and grease cookie sheets. Mix together flour and baking soda and set aside. In a separate bowl, beat butter, peanut butter, sugar and brown sugar in a bowl until light and fluffy. Beat in egg and vanilla until blended. Stir in flour mixture and blend. Add nuts and chocolate chips and mix. Using a tablespoon, form walnut-size balls. Place dough 2 inches apart on cookie sheet. Bake for 15 to 17 minutes, until golden brown on edges and lightly brown on top of cookie. Cool on wire racks.
Brown ground beef. Drain. Mix in spaghetti sauce. Layer lasagna noodles (uncooked) on bottom of 13 x 9-inch pan. Spread 1/2 ground beef mixture on noodles. Spread 1/2 cottage cheese on ground beef. Spread 1/2 Mozzarella cheese on cottage cheese. Repeat. Cover with foil. Bake at 325° for 45 minutes. Uncover and bake 10 minutes more.