HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tomato soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Pour over cooked carrots, bell pepper and onions. Toss slightly and refrigerate overnight before serving.
Dissolve coffee and cinnamon in hot water. Mix all ingredients together with a hand-held mixer until desired spreading consistency.
Break broccoli into florets and chop some of the stems into small pieces. Mix broccoli, raisins, pecans and onion in a salad bowl. Refrigerate. Mix mayonnaise, sugar and vinegar in a bowl. Let stand, covered, in the refrigerator overnight. Pour dressing over the salad just before serving.
Mix egg whites, sugar, crumbs, pecans and coconut. Stir by hand. Pour into unbaked pie crust. Bake in a preheated 325° oven until glossy and set, about 25 to 30 minutes. Do not overbake. Serve warm with whipped cream.
Split muffins. Mix all ingredients and spread on 12 muffin halves, then cut each muffin half into eight. Broil or freeze (then heat).
Flour chops and brown in a small amount of hot oil in skillet. Mix rest of ingredients and pour over chops. Cover and simmer for 1 hour or until fork tender.
Cut cabbage in quarters; cut sausage in 2-inch lengths. In a large pot, pour in 3 cups water, 1 tablespoon salt and sausage pieces. Bring to a boil on medium heat. Reduce heat; put cabbage in water and cover. Cabbage should be done in about 25 minutes.
In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper; mix well. Add enough of the flour to make a stiff mixture. Chill. Shape into 1 inch balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through. Serve hot.
In small bowl, combine 2 tablespoons of the apple juice and the cornstarch; mix well. Set aside. In large skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender. Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened.* Pour into ungreased 8-inch square (1 1/2-quart) baking dish; cover tightly with foil. Refrigerate up to 24 hours.
Pour all ingredients into a pint jar with a tight lid. Shake well, until mixed. Set in refrigerator for a few days (the longer, the better). This thickens with age. Use on fruit, cole slaw or just over lettuce.
Bake potatoes in microwave, allowing about 5 minutes per potato to cook. When soft, let cool and peel into measuring cup. Use about 3 cups of potatoes. Put stick of butter on top and put back into microwave and melt butter into potatoes. Add dash of salt, cinnamon and sugar and blend with mixer. Add eggs and mix well. Mix in vanilla. Add condensed milk and blend well. Stir in coconut (optional) and blend. Pour into 3 frozen pie shells and bake in 350° oven for about 30 to 35 minutes or until center is set.
Cream butter, cream cheese and sugar until light and fluffy. Add sugar and flavorings. Beat well. Add eggs, one at a time; beat well after each addition. Stir in flour. Spoon mixture into greased 10-inch tube pan. Bake at 325° for about 1 1/2 hours.
Place potatoes, onions, eggs and parsley in a greased casserole or baking pan. Pour dressing over potato mixture and mix to coat all. Heat oven to 350° and cook for 30 minutes. Serves 6 to 8.
Preheat covered barbecue grill to 300°. Move coals to side and place pan large enough to catch all drippings under the grate. Wash and pat dry bird. Blend herbs and butter to a paste. (Experiment with whatever herbs you like or, better yet, fresh herbs!) Separate the skin from the breast from the back. Insert paste and rub between the skin and meat. Grill for 10 minutes per pound. Fresh cooks faster! Turkey is so moist and tender!
Cook bacon and onion about 10 minutes. Combine with rest of ingredients and pour into greased 2 quart casserole. Bake, uncovered, at 350° for 1 hour. Makes 10 to 12 servings.
Stir all above ingredients together. Pour into 2 baked pie shells. Let set overnight in refrigerator.
Mix dry ingredients, add milk and bring to boil. Pour beaten egg yolks in and cook until it thickens. Add extract, coconut and vanilla. Pour into 9-inch baked pie shell. Beat egg whites for meringue. Sprinkle coconut on top. Brown in oven.
Mix all ingredients in small bowl. Add to 1 1/2 cups of water and 1 pound cooked hamburger. Simmer for 10 minutes just as you would packaged seasoning.
Mix together cheese and sugar. Fold in berries, bananas, pineapple and walnuts. Blend in 12 ounces Cool Whip. Pour in 9 x 13-inch pan and freeze. Remove from freezer 1 hour before you serve.
Combine juices and water. Stir until thawed, add 2 trays ice cubes. Just before serving, carefully pour the ginger ale and club soda into bowl. Makes 25 servings.
Stir all ingredients together. Pour into unbaked pie shell and bake for 30 minutes in a preheated 350° oven.
Mix together tomato paste, sugar, salt, garlic and Worcestershire sauce and spread thinly on muffins. Sprinkle cheese over tomato mixture. Top with pepperoni.
Crush Ritz and line bottom of casserole. Drain peas and layer half over crackers. Drain asparagus; layer half over peas. Sprinkle half of cheese over all. Add half cream of mushroom soup. Repeat layer, peas, asparagus, mushroom soup. Bake at 375° to 400° until bubbly. Sprinkle remaining cheese over top and bake 2 to 3 minutes or until cheese melts. Baking time: 45 minutes.
Rub chicken breasts with poultry seasoning. Saute in butter and cook, uncovered, for 15 minutes. Remove to a buttered casserole dish. Cover with the ham and a slice of cheese on each piece of chicken, parsley and thyme to taste. Pour heavy cream over all and sprinkle with Parmesan cheese. Bake for 15 minutes at 350°. Then broil for 5 minutes until light brown. Serve with Wild Rice Sausage Bake.
Preheat oven to 350 degrees (if using Tube or Bundt Pan 325 degrees). Cream Butter and Sugar. Add Eggs and beat well. Sift dry ingredients together and add alternately with Milk, then beat well. Add Vanilla. Turn into greased pan for 25 minutes or in Tube pan for 1 hour. Ice with your favorite icing and give thanks for God's Blessings.
Place batter in pan; then add nuts. Then add syrup. Bake in a 350° oven for 35 to 40 minutes.
Mix all ingredients together and chill well (may be chilled overnight). Make into balls the size of walnuts. Put on cookie sheet. Bake 15 to 20 minutes at 350°. Serve hot or cold. Can be frozen.
Heat oven to 350°. Coat 8 inch square baking pan with vegetable cooking spray, set aside. In mixer bowl beat milk and prune puree to blend thoroughly; add flour, sugar, 2 tablespoons of cocoa, baking powder and salt. Beat just to blend thoroughly. Spread evenly in pan. In small bowl, mix brown sugar and the remaining 1/4 c. cocoa powder. Sprinkle evenly over top. Bake in center of oven about 45 minutes until cake is springy to the touch. Cool 15 minutes on rack.
Melt margarine in small pan and set aside. Grease 9 x 12-inch pan and sprinkle pecans over the bottom. Arrange frozen rolls in pan over nuts, 4 across and 6 down. Sprinkle pudding (dry) over rolls. Sprinkle cinnamon and brown sugar mix over top. Pour melted margarine over the rolls. Let stand overnight covered with wax paper. In the morning, bake at 350° for 25 to 30 minutes. Cool for 10 minutes. Turn upside down on cookie sheet.
Brown, drain and crumble hamburger with onion and garlic added. Cook noodles. In skillet, mix meat, corn, soup, tomato sauce and chili powder and simmer 5 to 10 minutes. Layer the noodles, cheese, meat sauce and Parmesan cheese twice. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix cheese, bacon bits, mayonnaise, olives and onions. Spread 1 tablespoon over each bread slice. Broil until cheese melts, 1 to 2 minutes.
Grease 9 x 13-inch pan; sprinkle bottom with coconut, then pecans. Mix cake mix as directed. Pour over coconut and pecans. Beat until creamy, remaining ingredients and spoon over other mixture. Bake at 350° for 40 minutes.
Layer in casserole. Pour beer on top. Bake at 325 degrees for 2 hours.
Mix all ingredients and bring to a boil. Reduce heat and simmer until ready to serve.
Cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time, mixing well. Stir in jam, add flour which has been sifted with spices, alternately with sour cream and ending with flour. Fold in stiffly beaten egg whites. Bake in four 9-inch layers in 350° oven until center springs back when pressed with finger. (May also be baked in a tube pan.) Frost with Never Fail Frosting.
Put chicken in a shallow pan. Sprinkle salt and pepper on top. Inset lemon in cavity. Bake, breast up, at 350° for 1 hour, breast down at 350° for 1/2 hour and breast up at 400° for 1/2 hour.
Mix ingredients. Spray casserole dish with Pam. Bake at 350° for 45 to 50 minutes.
Boil 4 to 6 large chicken pieces until chicken falls off bones. Use the 2 quarts water to boil chicken in. Cut up onion and place in with chicken. Season with salt, pepper and 1 sprig of thyme. Add okra, cut in cubes. Add tomatoes. At this point you can add shrimp, crab or sausage or leave it with just the chicken. Boil slowly for 3 hours. To be eaten with rice.
Brown ground beef, bacon and onion; drain. Mix together sugars, ketchup, barbecue sauce, pepper, mustard, chili powder and salt. Stir into kidney beans, lima beans, pork and beans and ground beef mixture. Bake at 350° for 1 hour.
Mix well honey, lemon juice mustard and salt. Barbecue chicken over medium hot coals and brush generously with glaze mixture. (Sometimes I marinate in a Ziploc bag in mixture for an hour before barbecue.) Cook chicken until fork tender. Brush often with honey glaze.
Heat milk and butter; add cracker crumbs. Add other ingredients, except butter. Take out stem of mushrooms; fill with stuffing. Dip mushrooms in butter. Bake at 350° for 20 to 30 minutes.
Wrap bacon around water chestnut; place on cookie sheet. Bake at 400° until bacon is done.
Nabisco Snack Wells (optional) may be substituted for the fat gram counters.
Forget all that butter and flour and beating to get rid of lumps! This is the easy low-fat way. Mix dry ingredients together thoroughly. Add water slowly. Heat over slow heat (or higher heat for the brave, but stir constantly). Cook until it bubbles. Add salt, pepper or other spices of your choice. Add cubes of yellow cheese to make a cheese sauce. I sometimes add the cheese, a dab of mustard and serve over macaroni.
Mix all ingredients together. Knead and make into small balls. Place pecan on each ball to flatten. Bake at 350° for about 14 to 16 minutes.
Fry sausages in 1/2 cup oil for 5 minutes. Remove from pan and slice when cool. In same oil that sausages were cooked in, add sliced onions and peppers. Cook for 10 minutes. Add tomatoes and sausages and simmer for 20 minutes. Add salt and pepper to taste (garlic salt and parsley may also be added to taste).
Quarter each biscuit and place in a bowl (large). Add sugar and cinnamon. Place lid on bowl and shake well. Melt butter; pour over mixture in bowl. Add 1 more cup of sugar and 3 tablespoons of cinnamon. Shake well. Pour into a greased tube pan. Bake at 350° for 30 to 35 minutes.
In large bowl, combine yeast, water and teaspoon of sugar. Add mixture of eggs, oil and buttermilk. Combine all dry ingredients in a second bowl and add them to the liquid. Fry pancake batter as desired.
Mix cake mix, 1 egg and butter together. Press into greased 9 x 13-inch pan. Cream sugar, cheese and 3 eggs together. Pour on top. Bake at 350° for 1 hour.
Mix flour, butter and sugar. Pat into bottom of a 9-inch square pan. Bake at 325° for 25 to 30 minutes or until golden brown.
Cream butter and sugar. Add eggs and beat well. Add vanilla. Mix together dry ingredients. Add to egg mixture alternately with bananas, rum and milk. Mix well. Stir in nuts. Bake at 350° for 30 to 40 minutes. Makes two 8-inch layers or 1 loaf. Cool and frost with cream cheese frosting.
Mix ingredients together and beat until smooth and creamy. Bake at 350° until done.
Place hash browns in a greased 9-inch microwave-safe dish. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto botom and halfway up the sides of rhe dish. Microwave, uncovered, on high 3 minutes, sprinkle with cheese, ham and broccoli. In a bowl, beat the eggs, milk and seasonings. Pour over the ham mixture. Cover with wax paper. Microwave at 70% power for 10-12 minutes or until set. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Brown ground chuck in skillet; drain well. Add onions, garlic salt, pepper and water. Cook until dry. Layer meat, olives, cheese and sliced tomatoes in bottom crust. Repeat, then cover with top crust. Make 3 or 4 holes near center of top crust with a fork to help vent the pie. Cook at 350° for 35 to 40 minutes.
Mix sugar, flour, vanilla and egg together. Put fruit in bottom of pan. Pour egg mixture over it. Add butter and cut in pieces. Cover with dough.
Brown chicken in a little oil in a large Dutch oven. Drain oil and add all other ingredients and stir well. Cover and cook slowly until chicken is done. Serve with unsalted rice.
Combine oleo and brown sugar in saucepan, stirring constantly, over medium-low heat until brought to boil. Boil for one minute. Add milk, stirring constantly. Bring to second boil and remove from heat; cool. Mix in powdered sugar. If too thick, add small amounts of evaporated milk.
Cream butter and shortening. Add brown sugar and white sugar. Add one egg at a time. Beat until well creamed. Add flour, salt, baking powder and vanilla, then add nuts. Blend well. Place mixture in greased and floured 10-inch tube pan and bake at 325° for one hour. Test for doneness.
Unwrap approximately 60 caramels. Microwave with 3 tablespoons of water in a glass mixing bowl, stirring constantly, so caramels don't stick or burn. Add Rice Krispies, 1 cup at a time, while stirring. Pat mixture into a glass casserole, after spraying with Pam.
Sift dry ingredients into small mixing bowl. Add egg, milk and melted butter. Stir just until blended. Fold in berries. Spoon into greased muffin pan. Bake 20 to 25 minutes at 400°. Makes 1 dozen. I have found that when I use frozen berries, they get nicer if I reduce the milk to 1/3 cup.
Mix all ingredients, except Club crackers, and boil 5 minutes, stirring constantly. Line a 9 x 13-inch pan with Club crackers; pour 1/2 mixture over crackers. Add layer of Club crackers; pour mixture over crackers. Add another layer of Club crackers. Then top with Topping.
Pour hot water over 1/2 cup sugar; stir. Add yeast and let dissolve. Scald milk with shortening. Let cool to lukewarm. Add salt. Beat eggs until light. Add to milk and yeast. Mix well.
Remove strings from pea pods and cut diagonally in half. Mix oil, sugar, vinegar and soy sauce in large bowl. Add remaining ingredients; toss to coat. Serve immediately.
Mix sugar, eggs and raisin mixture. Sift flour and other ingredients. Mix into creamed mixture. Pour into greased and floured cookie sheet. Bake 25 minutes at 375°.
Pour strawberry soda into ice cube trays; freeze. Boil sugar and water for 5 minutes; add fruit juices and chill.
Drain peas. Dice tomatoes, onions and cheese. Tear lettuce into small bits. Mix with salad dressing and serve.
In large bowl, toss together apples, walnuts & candies, 2/3 c. sugar & 1/3 c. flour. Pour into 1 frozen pie crust. Break or crumble second pie crust and toss with remaining 2 Tbsp. of sugar and 1 Tsp. cinnamon. Sprinkle over apples. Bake in preheated 375° oven on a preheated baking sheet for 55-60 mins. or until candies melt and bubble up. Cool completely before serving.
Dissolve Jell-O in hot water and add apricots, marshmallows and crushed pineapple. Let set. Cook together last 6 ingredients; let sauce cool and then fold in 1 cup whipped cream. Spread over Jell-O. You can put grated cheese or coconut on top.
Boil potatoes with skins on. Do not overcook. Cool until you can handle them. Peel and salt while still warm. Mix other ingredients thoroughly. Add to diced potatoes. Mix and chill until served.
Drain pineapple, reserving 1 cup juice; set aside. Combine pudding mix, 1/2 cup reserved juice and milk in a large bowl; beat at low speed 2 minutes or until thickened. Fold in sour cream and pineapple tidbits. Place 1/3 of cake cubes in the bottom of 16 ounce glass bowl, drizzle with 2 to 3 tablespoons remaining pineapple juice. Spoon 1/3 of pudding mixture over cake. Repeat process twice, ending with pudding mixture. Cover and chill at least 3 hours before serving. Top with Cool Whip if desired.
Mix well. Divide between 2 unbaked 9-inch pie shells. Bake at 325° for 35 minutes or until golden brown.
Melt chocolate over low heat; add sugar and beat well. Add eggs one at a time; beat well after each one. Add flour and beat well; add vanilla and nuts. Pour into Pam sprayed pie plate and bake at 350° for 25 minutes. Good stuff.
Cream the shortening and sugar. Add water, eggs, and pumpkin. Combine dry ingredients; add to mixture. Bake in loaf pan at 350°. When cool, serve with whipped cream. This bread freezes well.
Preheat oven to 450°. In a plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into a 13 x 9-inch baking pan. Bake, stirring once, 20 minutes or until vegetables are tender. Makes 4 servings.
Prepare macaroni and cheese according to package directions. Mix in remaining ingredients, except Parmesan cheese. Pour into a 1 1/2-quart microwavable serving dish. Cover with plastic wrap and microwave on High for 2 minutes. Stir casserole and continue heating on High for 2 1/2 to 3 1/2 minutes or until cheese is melted and mixture is heated through. Sprinkle with Parmesan cheese. Preparation time: 20 minutes. Makes 5 to 6 servings.
Peel and wash potatoes. Pat dry with paper towel. Cube potatoes. Toss in a large mixing bowl with other ingredients until well coated. Bake at 300° to 325°, uncovered, in a large casserole dish for 1 1/2 hours. Stir once halfway through.
Cook chicken breasts in boiling salted water until tender. Drain, reserving 2 cups broth. Let chicken cool and set aside. Cook broccoli in small amount of boiling salted water; drain and set aside. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly; gradually stir in broth, whipping cream and sherry. Continue to cook over medium heat until thickened and bubbly, stirring constantly. Stir in salt and pepper. Arrange broccoli in 13 x 9 inch baking dish; top with 1/2 sauce. Arrange chicken pieces over broccoli. Stir 1/4 cup parmesan cheese into remaining sauce and spoon over chicken. Sprinkle on the 2 Tbsp. parmesan cheese. Bake at 350° for 20 to 25 minutes; then broil for 2 minutes.
Combine sugar and cinnamon. Roll biscuits, each to a 9-inch rope. Bring ends together and seal. Dip in melted butter, then in cinnamon and sugar mixture. Twist. Place on greased baking sheet. Sprinkle with nuts. Bake in a 450° oven for about 10 minutes. Makes 10 rolls.
Preheat oven to 325°. Mix cake mix, butter, 1 egg and nuts. Press into 13 x 9-inch pan. Mix cream cheese, 2 eggs and powdered sugar. Pour over pressed mix. Bake for 35 to 40 minutes or until barely brown.
Soak chicken in combined sauces for 20 minutes or longer. Put 4 or 5 pieces of chicken on bamboo stick. Simmer down remaining sauce until quantity is half. May need to use a little cornstarch in water to thicken. Broil on charcoal grill. Brush several times. (Buy mirin in Oriental food store; purchase Oriental grater. Saki is found in wine specialty stores.)
Combine sugar and sour cream in a heavy 1 1/2 to 2-quart saucepan. Cook over medium-high heat to boiling, stirring constantly. Reduce heat to medium and cook about 5 minutes more, stirring constantly. Remove from heat. Stir in vanilla. Add pecans and stir to coat well.
Place chicken in baking dish. Salt lightly, if desired. Add onions. Mix soup and sherry; pour over chicken. Sprinkle cheese on top.
Melt butter and chocolate chips in top of double boiler (or on low power in microwave). Beat in egg yolks, one at a time. Cool slightly. Stir in brandy (or Kahlua or any flavored liquer). Beat egg whites into stiff peaks. Fold whites into the chocolate mixture, gently blending. Spoon into 8 separate dishes or 1 large dish. Refrigerate. Before serving, garnish with whipped cream and shaved chocolate curls.
Preheat oven to 350°. Cut chicken into strips and dip into orange juice. Roll strips in bread crumbs and bake for 30 minutes. Use an aluminum foil covered pan. Boil 1 cup water and stir in bouillon cube, then 1/2 small jar of honey. Take chicken out of oven; pour chicken broth over the top. Leave uncovered and bake for another 30 minutes. Be sure to baste chicken every 5 minutes, until desired thickness is reached. Serve on a bed of rice and French-cut green beans.
Layer the coconut and pecans in a 9 x 13-inch pan (do not stir). Mix the cake mix as directed on box. Pour over pecans (do not stir). Mix the powdered sugar, softened cream cheese and softened margarine. Drop on top of cake mixture by tablespoon (do not stir). Bake at 350° for 50 minutes.
Crumble 2/3 package of cookies in 9 x 13-inch pan. Mix together Cool Whip, cream cheese, butter and powdered sugar. In large bowl, mix together pudding and milk. Combine cream cheese mixture with pudding mixture; blend well. Pour over cookies. Crumble remaining cookies and sprinkle on top. Chill before serving.
Mix first five items. Cut cherries in half and mix Cool Whip. Put in refrigerator until it gels.
Mix and drop on cookie sheet and bake at 375° for 10 to 12 minutes. Ice with powdered sugar mixed with orange juice and a lump of butter.
Stir milk into flour and salt. Beat egg slightly and add to	batter. Add water. Beat well to cause bubbles. Let sit and rebeat at intervals. Put a teaspoon of hot meat fat into round 8 or 9-inch tin and heat tin in oven.	Pour in batter and bake at 425° for about 15 minutes, reducing oven to 350° for 15 minutes longer. Batter should rise like popovers and be served with roast beef and pan gravy.
Heat butter and cook onion over slow heat. Add salt, pepper, vinegar and sugar. Bring to a boil and add cream. Mix well and slowly add potatoes while blending. Simmer 5 to 10 minutes. Serve warm.
Beat butter, shortening and sugar until soft and creamy. Add eggs, one at a time, beating until blended. Sift flour and baking powder. Add to creamed mixture alternately with milk. Stir in vanilla and nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 30 minutes or until done. Cool in pan 10 to 15 minutes. Cool completely on a wire rack.
Sift together sugar, flour, baking soda and salt. Add beaten eggs and juice from fruit cocktail. Mix well. Add fruit and stir. Pour into greased and floured 9 x 13 x 2-inch pan. Sprinkle top with brown sugar, nuts and oleo. Bake in 350° oven 40 to 50 minutes. Ice with Fruit Cocktail Icing.
Slice green tomatoes, salt and pepper to taste. Dip in flour and fry in hot grease until browned on both sides. Take up on paper towels to absorb excess grease. Serve hot.
Cook salt pork in 3-quart saucepan, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender. Stir in remaining ingredients. Heat to boiling, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. Do not lift cover or stir. Remove from heat. Fluff lightly with fork. Cover and let steam 5 to 10 minutes. Yields 12 servings.
*If using plain flour, add 2 teaspoons baking powder and 1/4 teaspoon salt.
Line muffin tin with foil cupcake liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar at medium speed on mixer until well blended; add eggs, mix well. Pour into muffin cups over wafers, fill 3/4 full. Bake 25 minutes at 325°. Chill. Top with fruit, preserves if desired.