HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, combine cake mix, margarine, 1 egg and 1/4 cup chopped pecans. Beat until combined. Mixture will be crumbly. Pat into ungreased 10 x 15-inch jelly roll pan. Cream together 2 eggs, cream cheese, sugar and vanilla; beat until smooth. Pour over crust. Sprinkle remaining pecans over mixture. Bake in preheated 350° oven for 30 to 35 minutes. Cool before cutting into bars.
Rinse chicken and pat dry. Cook chicken in a 10-inch skillet in hot margarine over medium heat about 10 minutes or until tender enough to easily pierce with fork. Remove from skillet; cover to keep warm. Drain peaches, keeping the syrup. Add water to the syrup to make 3/4 cup total. Blend with the cornstarch and ginger root. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts and season to taste with salt and pepper. Spoon over chicken; serve with rice.
Mix salt, ketchup, chili powder, water, dry mustard and brown sugar and set aside. Place pork chops in greased baking dish and top with lemon and onion slices. Pour marinade mixture over pork chops and refrigerate at least 2 hours. Bake at 325 degrees covered for 2 hours. Remove cover and bake for 30 minutes. Spoon sauce over pork chops.
Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with butter. Place in crock-ette; add 1/2 cup of water. Cover and cook 7 to 9 hours.
Cook, drain and cool macaroni. Mix all other ingredients and serve. You can invite all the neighbors in for this. It makes a bunch!
Bring 1 quart of water to boil. Add sliced zucchini and boil 5 minutes with the onion after it has returned to boiling. Drain well in colander. In separate pan, melt butter and add soup and sour cream. Stir in both packages of stuffing mix. Toss in zucchini. Mix gently. Place in greased casserole and cover. Bake at 350° for 30 minutes. Uncover and top with grated cheese. Bake 10 minutes longer.
Combine all ingredients. Roll out on floured surface. Sprinkle with sugar. Cut and bake in 425° oven for 10 to 15 minutes.
Shake chicken in flour, salt and pepper mixture. Melt butter in 9 x 13-inch pan. Bake chicken in pan at 400° for 20 minutes. Add glaze (honey and lemon) for at least 1/2 hour.
In oblong baking dish pour a little spaghetti sauce in dish. Dip chicken in eggs and bread crumbs, then fry in oil. Dip cooked chicken in spaghetti sauce that is in the dish on both sides and lay chicken in dish. Put grated cheese on and pour spaghetti sauce on and more cheese. Make sure sauce is on top and sprinkle Parmesan cheese on. Bake at 350° for 20 minutes.
Mix jello and hot water. Add fruit juice to jello mixture. Set aside 1 cup of jello mixture to chill and whip later. Add fruit to mixture and pour into 9 x 13-inch dish. Let set.
In a saucepan, combine vegetables. Add 2 cups water and bring to a boil. Simmer for 10 minutes. Do not drain.
Melt butter and oil. In skillet, cook onion and garlic. Stir in chicken broth, wine, oregano, dash of pepper and salt to taste and reserved clam liquid. Simmer for about 20 minutes. Add clams to sauce to heat through. Cook linguine; drain. Add sauce to linguine along with grated cheese and toss. Garnish with fresh parsley, if desired.
Bring 4 cups water to a boil; add barley. Cook together until barley is done, stirring often and adding water when needed. Add sauerkraut juice. Make Zapraska as follows:
Marinate chicken 2 to 3 hours in sauce. Bake at 375° for 1 hour. Put into crock-pot to keep warm while serving. Keep turning to keep sauce over them.
Mix first 6 ingredients. Blend together sugar and oil; add eggs. Beat well. Add pineapple and juice, carrots, nuts and mix well. Bake in layer pans at 350° for 1 hour.
Combine all ingredients in punch bowl. Serve with ice. Yield: 25 servings (4 ounces each).
Bake cornbread in three 9 x 1 1/2-inch round cake pans. These cornbread layers should be no more than 1-inch thick. Select a large skillet and brown the sausage, breaking into ground meat-size morsels. When sausage is cooked, drain carefully. Add onion and green bell pepper. Stir in Ro-Tel tomatoes and slowly simmer, while continuing to stir, until onion and green bell pepper are slightly softened. Drain and mash pinto beans, then add to sausage mixture. Continue slowly heating and stirring while adding Velveeta cheese. Once the cheese is melted, the filler mixture is ready.
Place chicken in baking dish; put cheese on top. Mix soup and milk; pour over chicken and cheese. Sprinkle stuffing over soup; spoon butter over stuffing. Bake at 325° for 1 hour and 15 minutes.
Remove mushroom stems and saute chopped stems in margarine. Add onion, salami, cheese and oregano. Add crushed crackers. Fill mushroom caps and bake at 325° for 20 to 25 minutes on ungreased cookie sheet.
*Can use cocoa. Use 3 tablespoons cocoa plus 1 tablespoon oil for each ounce can be substituted.
Take 1 cup water and sugar in saucepan; bring to a boil. Add some of the cornstarch, then add the Jell-O and rest of cornstarch to 1/3 cup water. Add that to the first mixture. Cook until thick; let cool. When cool, add berries.
Mix the first 3 ingredients well. Sift the dry ingredients together. Make a well in the dry ingredients; pour the sugar, eggs and oil mixture into sifted dry ingredients. Mix well. Add applesauce; mix well. Walnuts are optional. Bake in a 350° oven for 35 to 40 minutes. Use a 9 x 13-inch pan.
Cook noodles. Mix egg, milk and salt; pour over noodles in cake pan. Cook sausage and ground meat and add sauce, oregano and garlic salt. Sprinkle cheese on top. Bake 20 minutes at 350°.
Cook rice separately. Mix all together in large pan. Cook until done. Add cooked rice. You can eat this like soup. Good with cornbread.
Fill bowl with lettuce, add onions, spread mayonnaise over. Sprinkle sugar, add cheese, black olives and bacon. Refrigerate. Mix before serving.
Spread chopped broccoli/cheese mixture over fish fillets. Roll up and place seam side down in greased 11 x 7 inch baking dish. Squeeze lemon juice over all. Drizzle top with a little oil and sprinkle with paprika. Bake uncovered at 350° for approximately 30 - 35 minutes.
Combine peanut butter, honey and dry milk in bowl; mix well. Shape into long thin roll. Chill until firm. Cut into slices. Dip each slice in chocolate. Place on waxed paper. Chill until firm. Yield: 1 pound.
Combine melted oleo and stuffing mix. Put in 2 cups of stuffing mix in the bottom of a 9 x 13-inch baking dish. Cook both kind of sliced squash 6 to 8 minutes. Drain and mash. Mix squash with all the rest of the ingredients. Put it in the baking dish on top of the stuffing mix and put the rest of the stuffing mix on top. Bake at 350° for 30 minutes.
Cook broccoli according to directions on package. Drain well and place in a 9 x 13-inch baking dish. Cut Velveeta cheese in 1/4-inch slices and cover top of broccoli. Crush 1 tube of crackers and cover cheese. Melt butter and pour over crackers. Bake in a 350° oven for 20 minutes.
Dice bacon strips. Dice onion. Saute bacon and onion in a saucepan. Pare and dice potatoes. Dice celery. Put potatoes and celery in water to cook. Add sauteed bacon and onion to mixture, then add egg dumplings, if desired, to cooking mixture.
Preheat oven to 350°. Line 10 x 15-inch jellyroll pan with aluminum foil. Place saltines (7 down, 5 across) in pan. Combine brown sugar and butter and melt and cook on top of stove. (If doing in the microwave, can be very tricky...needs to melt and cook a few minutes.) Stir thoroughly and pour over crackers. Bake at 350° for 15 to 16 minutes. Remove from oven and cover with chocolate chips. When chips melt, smooth over with spatula and sprinkle with chopped nuts. Chill for 1 hour. Break into bite size pieces. Refrigerate in tin.
Drain juice from pineapple and add enough water to make 1 1/2 cups liquid. Cook pudding and juice to boil. Set aside and let cool. Combine fruit in bowl. Pour pudding over fruit. Mix together. Refrigerate.
Mix the four ingredients together. Chill until slightly congealed. Whip in 1 cup of sour cream and 1 cup of pecans. Refrigerate until thick.
Remove any unpopped kernels of corn. Add peanuts, set aside. Bring brown sugar, butter, corn syrup and salt to boil. boil 5 minutes, stirring occasionally. Remove from heat, quickly add baking soda. Gently mix with the popcorn. Divide popcorn mixture equally into 2 buttered 9 x 9-inch square cake pans. Cook at 250° for 1 hour, stirring every 15 minutes. Remove and spread it out on waxed paper to cool.
Let first 3 ingredients rise. Sift flour and melt oleo. Mix beaten eggs with yeast. Let rise. When rinse, knead and let rise a second time. Roll out and cut with glass. Let rise a couple minutes and fry in hot Crisco. Done when fork comes out clean.
Combine cake mix, brown sugar, margarine, eggs and vanilla. Beat well. Pour into greased 9 x 13 x 2-inch pan. Sprinkle chocolate chips and pecans on top. Bake at 350° for 25 to 35 minutes. Cool and cut into bars.
Brown hamburger and onion. Drain off fat. Blend soup and milk. Mix everything in 4-quart casserole. Cover and bake at 350° for 1 1/2 hours. Remove cover last 10 to 15 minutes. Makes 6 servings.
Cook noodles. Drain and set aside. Cook and drain pork. In large saucepan, pour in all ketchup. Fill the bottle with water and pour in with ketchup. Add sugar; stir well and let simmer 20 minutes. Add pork the last 5 minutes and all noodles. Mix well and serve.
In a quart baking dish, combine butter, oil, green onion, green pepper, soup, water, mushrooms and rice. Bake at 350° for 45 minutes or until rice is done. Yields 6 to 8 servings.
Use butter or margarine to grease lightly an 8 or 9-inch square pan. Thoroughly mix the cocoa, sugar and salt in a heavy 4-quart saucepan. Stir in milk and mix thoroughly with a wooden spoon. Bring mixture to a boil over medium heat, stirring constantly. Let the mixture boil, stirring occasionally, until it reaches a temperature of 234° or until a small amount of the mixture can be formed in a soft ball after being dropped in a cup of cold water. Remove from heat, add butter and vanilla. Do not stir. Cool at room temperature to 110° (pan barely warm to touch). Beat with wooden spoon until fudge begins to thicken and lose gloss. Stir in pecans and quickly spread in the prepared pan. Cool completely. Cut into 1-inch squares.
Combine water, vinegar, pig's feet, salt, pepper in large stockpot. Cover, bring to boil, and simmer until meat is tender. Stir in tomatoes, lima beans, and corn. Bring to boil. Remove pig's feet and debone if desired. Reduce heat cover and simmer for about 30 minutes or until you're satisfied with taste.
Fold brown sugar into beaten egg white. Spread onto cookie batter; sprinkle with chopped nuts and bake in a moderate 325° oven for 30 minutes. Cut into squares. Makes 24 or 36.
Saute onion. Add squash. Cook until tender. Add cheese while mixture is hot. Moisten bread in milk and add with eggs. Beat well. Pour into greased flat baking dish and bake about 30 minutes at 350°. Add more cheese on top, if desired.
Grate cheese. Let cheese and sausage stand at room temperature. Combine cheese, sausage and prepared biscuit mix; blend thoroughly. Shape into small balls. Place on ungreased baking sheet and bake at 425° for 10 to 12 minutes. Yields 30 biscuits.
Put peaches in ungreased 9-inch pan. In bowl, mix flour and following 3 ingredients. Stir well and pour over peaches. Next, stir water and sugar until well dissolved and pour over peaches and batter. Bake at 350° for 1 hour.
Prepare cake mix according to package directions. Pour into a 13 x 9 x 2-inch pan. Set oven temperature according to package directions. After 15 minutes in oven, remove and spread on nuts, sugar and cinnamon. Pour melted butter over mixture. Return to oven and continue baking until done, 15 to 20 minutes. Serve warm.
Cream butter or margarine and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in vanilla and nuts. Spoon batter into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 to 18 minutes or until top is barely soft to touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 to 3 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with chocolate frosting. Cool thoroughly before cutting cake into squares. Makes 12 average size or 24 small servings.
Open cans of tomato soup; pour into a big pan. Stir in the 2 cups of water; begin cooking this on the stove. Stir in macaroni, spices and pepperoni. Cook altogether until very warm. Pour into an eating bowl and add cheese strips on top. Yum! Yum!
Whip together. Put in containers and refrigerate. Serve with crackers. Can be made 3 days ahead. Crazy, but good!
Sift together flour, salt, spices and 2 ounces sugar into a warm mixing bowl. Rub in the butter. Stir the remaining sugar into the warm milk and water mixture, then sprinkle the yeast over the top. Let sit in a warm place until frothy, then add to the flour mixture. Mix to a dough and knead on a floured board for 10 minutes. Cover and leave to rise in a warm place for 1 1/2 hours or until doubled in bulk.
Combine first ten ingredients. Add oil. Mix all together. Add hot water. Bake at 375° for 25 minutes. For soft cookies, use only 1/4 cup water and 1/2 cup flour.
Scrape carrots and cut into 1-inch slices. Boil in water with salt and white sugar about 25 minutes until tender. Drain off liquid. Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier with mixture bubbles. Add carrots and grapes. Do not overcook.
Mix well. Grease muffin pan; fill half full. Bake at 375° for about 15 minutes.
In a 1 1/2-quart casserole, stir undiluted soup, eggs, mayonnaise and onion until well blended. Stir in broccoli and cheese. Sprinkle top with cracker crumbs. Bake at 400° for 20 minutes or until lightly browned and bubbly.
Cream together shortening, sugar and eggs. Beat well. Add dry ingredients to creamed mixture. Add bananas and nuts. Blend well. Pour into well-greased loaf pan. Bake for 45 to 50 minutes or until done at 350°.
Saute green pepper and onion in margarine. If using fresh mushrooms, add now. Remove from heat and add rice, French onion soup and beef soup. If using canned mushrooms, add at this time. Put in casserole. Bake at 350° for 1 to 1 1/2 hours.
Dissolve gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and the pineapple with its juice. Refrigerate until slightly thickened. In a large bowl, prepare topping mix as label directs using skim milk. Fold thickened gelatin mixture into topping. Pour into 1-quart mold and refrigerate until firm.
Melt butter. Blend in flour; cook over low heat, stirring, until dark brown. Add liquid, okra, tomatoes, onion, pepper sauce, thyme and bay leaf. Bring to boil. Cover; simmer for 30 minutes. Add seafood; cook for 10 to 15 minutes. Remove bay leaf. Serve over hot rice.
Truss hens, sprinkle inside and out with salt and pepper. Roast according to directions on package. Thirty minutes before hens are done, heat cranberry sauce and remaining ingredients. Brush hens with sauce every 5 minutes until hens are done.
Combine tomato sauce, brown sugar, vinegar and mustard and set aside. Combine meat, eggs, onion and bread crumbs and seasonings. Add 1 cup of tomato sauce and pack into a 1 1/2-quart baking dish. Pour 1/4 cup sauce over meat loaf. Bake at 350° for 1 hour. Heat remaining sauce and serve with meat loaf. Garnish with green pepper slices. Yield: 4 to 6 servings.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan. Press over bottom and 1 inch up sides. Seal perforations. Bake 14 to 19 minutes. Cool completely. Blend sour cream, horseradish, salt and pepper until smooth. Spread over crust. Top with remaining ingredients. Cut into squares.
Bake cake according to directions on box. Mix can of Eagle Brand milk and coconut together. Spread over cake while hot. Then add drained pineapple. Next, spread Cool Whip, then coconut.
Cream butter and sugar. Add eggs, mix in flour, salt and vanilla. Bake at 325° for 1 hour and 15 minutes (about).
Drain spinach. Mix all ingredients together. Form into quarter sized balls. Place on greased cookie sheet. Freeze. Put in plastic bag. Bake from frozen state at 350° for 15 minutes. Should be firm, not hard.
Put orange and raisins through food chopper. Put soda in sour milk. Add to other ingredients. Bake in a greased 9 x 13-inch pan for 35 to 40 minutes in 350° oven.
Prick the lamb chops with sharp fork, then place in shallow bowl. In a small bowl, combine lemon juice, mint, paprika, cinnamon, nutmeg and garlic. Pour over chops, turning once so entire surface is covered with the marinade. Refrigerate at least 30 minutes. Drain chops. Grill or broil 5 minutes on each side. Serve over rice. Low-fat and tasty.
Cook milk and flour until thick and cool. Mix remaining ingredients and add cooled milk mix. Beat until creamy and smooth and doubled.
Brown sausage and onion in skillet. Drain. Mix Rice Krispies, Cheddar cheese, celery soup and eggs together in a large bowl. Add sausage and onion to other ingredients. Mix well. Spread evenly in baking dish. Bake 40 to 45 minutes at 350°.
Preheat oven to 325°. Trim fat and bone from pork. Cut onion into thin slices. Mix mustard, soup and water in a bowl. Coat bottom of casserole dish with thin layer of soup mixture. Arrange pork chops in casserole dish, lay sliced onions on top. Cover with remainder of soup mixture. Bake, covered, in oven for 40 to 50 minutes. Serve over white rice.
Boil chicken, cook and pull meat off bone. Melt butter. Saute onion, celery, pepper and mushrooms until tender. Add salt and pepper to taste. Boil 1/2 package spaghetti (in chicken broth if you want to). Mix chicken, cream of mushroom soup and spaghetti well. Pour into baking dish and grate cheese over top. Bake at 400° about 20 to 25 minutes.
Heat oil in skillet; place zucchini in pan and stir-fry for 5 minutes. Stir in onion and garlic; stir-fry 5 more minutes.
Cook roast(s) in crock-pot or slow cooker because broth is needed. Lift out meat and shred up. To the broth, add the remaining spices. Add meat to broth and simmer 20 to 30 minutes. Spoon onto buns when ready to serve.
Grease a large casserole dish. Combine rice and onion soup; place over bottom of casserole. Place chicken on top of mixture. Pour 2 cans of water and can of soup over chicken. Bake in a 350° oven for 2 1/2 hours.
Ingredients should be at room temperature. Whip slowly with mixer until fluffy. Spread on French bread. Broil until done.
Combine the first 3 ingredients in a saucepan; heat until shortening melts. Cool. Place yeast in a large bowl. Add milk mixture; let stand 5 minutes. Stir in 3 cups flour. Cover and let stand at room temperature for 1 1/2 hours. Add remaining 2 cups flour, baking powder, soda and salt, stirring well. Cover tightly and refrigerate 8 hours or up to 5 days. Punch down dough. Shape into 36 balls (1 1/2-inch). Place dough balls 2 inches apart on lightly greased baking sheets. Cover and let rise until double in bulk. Bake at 375° for 10 to 12 minutes.
Beat egg yolks in mixer bowl until thick. Add sugar gradually, beating until light. Add cream; beat well. Chill, covered, in refrigerator. Beat egg whites until foamy. Add confectioners sugar gradually, beating well after each addition. Beat until soft peaks form. Fold gently into chilled mixture. Chill, covered, for 1 hour.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
Allow cream cheese to reach room temperature and thoroughly blend with bacon-horseradish dip. Spread mixture heavily onto slice of shaved ham and roll each one into a log. Cut each log into 3 pieces and insert a toothpick into each one. Arrange Ham Roll-Ups in a spoke pattern, place on a large serving platter.
Preheat oven to 350°. Season each hen with salt, pepper, sage and parsley. Wrap each hen in foil. Place hens on baking sheet or in baking pan. Cook in oven for 1 hour at 350°. Remove hens from oven and raise heat to 425°. Open foil to expose hens. (Be careful of steam.) Brush each hen with 2 teaspoons margarine. Return uncovered hens to oven for 5 to 10 minutes, until browned.
Combine all ingredients and put in 9 x 13 baking dish. Cover with foil. Bake at 350° for 1 1/2 hours or until rice is done.
Cook broccoli according to package or steam fresh. Poach chicken until tender and juices run clear. Slice chicken breasts in 1/2 to make thinner. Cover bottom of glass casserole with broccoli and layer chicken on top. Mix everything else and pour on. Bake at 400° for 25 minutes to 1/2 hour. Broil top until brown. Best served with wild rice.
Beat sugar and oleo until fluffy. Add vanilla and eggs - mix well. Add alternately: 2 cups all-purpose flour and l cup sour cream. Pour into tube pan and bake at 350° for 35-40 mins.
Arrange fillets side by side in greased baking dish. Mix 3 cloves garlic with 3 tablespoons olive oil and spread over fillets. Squeeze juice of 1 orange over all and sprinkle with pepper. Bake in hot oven, 450°, for about 20 minutes or until fish flakes easily. Fry the rest of garlic in remaining olive oil. Remove the garlic and fry parsley 3 minutes. Add juice of the other orange, salt and a little pepper. Pour over fish before serving. Serves 6.
Chop cabbage, onion and pepper (optional) and toss with sugar. Set aside. Combine remaining ingredients in a saucepan and bring to a boil. Hold boil for 3 minutes. Allow to cool. Pour cooled mixture over cabbage mixture and refrigerate for up to 2 weeks or package in freezer containers and freeze for use later. Great for unexpected guests or for plan ahead dinners.
Brown meat and drain. Add tomato sauce, drained corn, salsa, refried beans and taco seasoning mix. Simmer, stirring frequently, for 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano. Line bottom of a 13 x 9-inch baking dish with 5 tortillas, overlapping edges. Top with half of the meat mixture. Spoon 1/2 of the cottage cheese mixture over meat. Repeat layers of tortillas, meat and cottage cheese. Top with shredded cheese. Bake at 375° for 30 minutes or until cheese melts and casserole bubbles. Let stand 10 minutes.
In a large bowl, combine hamburger, spaghetti sauce, tomato sauce and steak sauce. Layer in the following order: sauce, noodles, cottage cheese, Mozzarella cheese and Parmesan cheese. Repeat layers. Bake at 350° for 45 minutes. Let stand 15 minutes. Cut and serve.
Mix jello with hot water; add all other ingredients. Refrigerate for 2 hours or overnight.
Brown hamburger meat in skillet and drain well. Add salt and pepper to taste, onions, chili powder and tomato sauce. Let simmer. Mash both cans of beans in blender until smooth and add to mixture. Pour into Pyrex dish and top with cheese. Bake in oven at 350° for 20 minutes or bake in microwave for about 5 minutes.
Combine all ingredients and toss gently. Chill. Serve on lettuce leaves. Serves 6.
Boil water in a saucepan large enough to hold the number of eggs you want to boil and reduce heat to simmer. Take eggs from refrigerator and with a needle or pin, make a small hole through the shell in the center of the fat end of the egg. Turn heat to slow boil and stir from time to time. As soon as eggs are put in water, start timing, 5 to 6 minutes for soft boiled, 11 minutes for hard boiled. With both soft and hard boiled eggs, fill another saucepan with cold water and ice if possible. As soon as eggs are finished cooking, remove from hot water and instantly put them in the cold water. Soft eggs can stay in the cold water about 15 to 30 seconds and then be served while the hard boiled eggs can stay in the cold water up to five minutes before peeling.
Cream margarine in a large bowl or mixer. Gradually beat in cheese and other ingredients except flour. Beat thoroughly, then gradually blend in flour. Shape in 4 rolls about 1 1/2-inches in diameter. Wrap in waxed paper and refrigerate several hours or days.