HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and heat soups, milk, rice and 1/2 of dry soup mix. Butter 9 x 13 baking pan or dish and pour mixture into pan. Place chicken on top and sprinkle with remaining dry soup mix. Cover tightly with foil and bake at 350° for 2 hours 15 minutes. Do not peek. Bake while at church - come home and fix vegetables to go with your chicken - tastes great.
Preheat oven to 350°. Combine butter (oleo), crumbs and sugar; press on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until set. Cool. Garnish as desired. Refrigerate leftovers.
Place the Shake 'n Bake and Jell-O in the shaker bag and shake to blend. Coat the chicken pieces with the Shake 'n Bake and Jell-O mix as directed on the envelope. Place chicken in 9 x 2 x 13-inch baking pan or dish. Bake at 375° for 35 minutes.
Do not drain beans. Mix all together, place in a baking dish and bake 1 1/2 hours at 325°.
Mix well. Form into balls the size of a walnut. Bake at 350° for 15 to 18 minutes. Cool; then roll in powdered sugar. This is a candy-like cookie.
On cookie sheet, place bread. Place in order on bread, cheese, tomato, 1 ring from onion slice, cut bacon strip in half and place 2 halves on top. Sprinkle with oregano. Place on top rack in oven and bake at 400° until bread is golden and cheese is melted slightly. Remove and let cool 3 minutes.
Shred cabbage. Put in refrigerator to keep crisp. Chop other vegetables fairly fine. Put in with crisp cabbage. Add other 7 ingredients in saucepan. Bring to a boil. Pour over vegetables. Mix well. This salad keeps several days.
Cream butter and sugar; add eggs 1 at a time, beating well until fluffy. Add dry ingredients alternately with milk; add vanilla. Bake in greased and floured tube pan about 70 minutes at 325°.
Soak split peas overnight in cold water. Drain and rinse. Put in kettle and add water. Bring to boil and then turn down to simmer. Add all other ingredients except potatoes. Set timer for 1 hour and 15 minutes, letting soup simmer for this time. When time is up, add in instant potatoes; stir and remove from heat. Done!
Crush cookies and blend with margarine. Press firmly on bottom of a 9-inch spring-form pan. Chill.
Brown sausage, breaking up, and saute onion in the same pan. Drain and crumble into large bowl. Add all the beans, brown sugar, barbecue sauce, mustard and beer. Pour into bean pot or casserole dish and bake, uncovered, at 300° for 4 to 5 hours, checking for moisture content by 3 1/2 hours. (You can always stir in more beer if beans are too dry.)
Pour Hawaiian Punch, pineapple juice and orange juice into punch bowl. Stir. Add plenty of ice cubes. Scoop in orange sherbet with small ball scooper. Drink and enjoy!
Cook pasta according to directions. Drain. In a food processor or blender, process remaining ingredients until well blended. (Sauce thins out on hot pasta.) Toss pasta with sauce until well coated. Serves 4 to 6 people.
Heat oven to 350 degrees. Combine cake mix, melted butter and 1 egg in a bowl, mixing well. Press in the bottom of a 9 x 13 inch glass baking dish. Beat cream cheese and confectioners sugar in a bowl until light. Add the two remaining eggs and mix well. Spread over the chocolate cake mix layer. Sprinkle with chocolate morsels and bake for 40 minutes. Cool and cut into squares. Makes 12 servings.
Cream shortening, eggs and sugar. Make a paste of cocoa and food coloring; add to creamed mixture. Sift salt and flour and add to creamed mixture, alternating with the buttermilk. Add vanilla, soda and vinegar; blend in. Bake at 350° for 30 minutes in layer pans. Cool and split layers to ice.
Peel eggs and pack tightly into quarter jar. Combine remaining ingredients in a saucepan and boil for 5 minutes. Pour boiling hot mixture over the eggs and seal. Eggs will be ready in 4 to 5 days. Keep refrigerated.
Put all ingredients in heavy skillet. Cook, stirring constantly, until right consistency to spread on cake. Ice 3 layer cake, either yellow or devil's food.
Stir ingredients together. Place into 9 x 13 pan. Bake at 350° for 40 minutes.
Mix milk, cream cheese and sugar. In another bowl, add jello and water. Add jello to milk. Add cream cheese and sugar together with everything else. Spread in pan and bake for 15 minutes at 350°.
Mix almonds, flour, sugar, lemon peel and salt. Cut butter or margarine into the mixture. Add lemon juice and brandy or water; mix. Spread on a greased pizza pan. Do not press.
Wrap chestnuts with bacon which has been cut into thirds. Secure with toothpick. Bake for 1 hour at 275° in a glass dish. Drain grease from bacon. Pour sauce over chestnuts and bake for 1 hour at 275°.
Drain green beans, potatoes and mushrooms. Cut potatoes into chunks. Melt butter in saucepan; blend in flour. Blend in milk, basil, rosemary, salt and pepper. Cook, stirring constantly, until thickened. Add vegetables; heat through. Makes 6 servings.
Thaw fish if frozen. Put in a shallow pan for marinade. Combine oil, parsley, lemon juice, onion, mustard, salt and dash of pepper. Pour over fish. Marinate covered in refrigerator 6 hours. Drain, reserving marinade. Place fish in well-greased wire grill basket. Grill over medium coals 8 to 10 minutes or until lightly brown. Brush with marinade and grill 8 to 10 minutes more.
Mix all ingredients well. Bake in casserole dish for 3 hours at 300°.
Toss lettuce, tomatoes, onion, beans and cheese together. Toss in salad dressing and Fritos when ready to serve.
Cream butter and cheese. Blend in egg and vanilla. Add dry cake mix, 1/3 at a time, mixing well after each addition. (If mixer is used, add last 1/3 of cake mix by hand.) Cover and chill 30 minutes.
Cut off pepper tops and clean. Boil 5 minutes. Mix gravy mix and drained tomatoes. Add beef and rice to mixture. Fill peppers and bake 20 to 25 minutes at 350°.
Mix flour, sugar and pineapple juice; mix in beaten eggs and pineapple. Bake in 350° oven until set. Sprinkle grated cheese and buttered cracker crumbs on top. Return to oven to brown. Serve.
Cook rice in salt water until soft. Place in a glass baking dish. Mix all other ingredients. Pour over rice. Bake at 325° until liquid is baked into the rice. About 1 hour.
Mix all ingredients and dip chicken in marinade. Arrange in glass pans. Pour remaining marinade over. Refrigerate 6 hours or overnight. Grill, basting with marinade.
Cook squash until tender and drain; mash until fine. Add all remaining ingredients. Pour into casserole dish and bake about 30 minutes at 350°.
Dump crushed pineapple into a 9 x 13 x 2-inch ungreased pan and spread evenly; do not drain. Dump blueberry pie filling. Spread evenly over pineapple. Dump yellow cake mix (dry; do not add eggs, water, etc.) over blueberry filling, spreading evenly. Spread pecans over cake mixture evenly. Slice butter or margarine into pats and place on top. Bake 1 hour in oven preheated to 350°.
Cream butter and sugar. Add water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls. Bake on ungreased cookie sheet at 325° about 20 minutes. Remove from pan. Cool slightly. Roll in confectioners sugar. Makes 3 dozen.
Cook beef and onion until a light brown. Drain. Put beef in casserole dish. Mix soups and the milk and water. Pour over beef and put potato tarts on top. Cook about 30 minutes or until done.
In large saucepan, cook onion and green pepper in margarine until onion is tender. Stir in chicken broth, chicken, tomatoes, beans, corn and crushed red pepper; bring to a boil. Reduce heat; simmer 15 minutes. Add okra; simmer an additional 5 minutes or until okra is tender. In small jar with tight fitting lid, add flour to cold water; shake well. Stir into stew mixture. Cook over medium heat until mixture boils and thickens, stirring frequently. Add salt and pepper to taste. Yields 6 servings; each serving contains 300 calories.
Mix together sugar and cocoa. Roll out pie dough thinly and cut in rounds the size of a saucer. Place one tablespoon cocoa mixture in center of pastry; top with small pats of butter. Fold in half and crimp edges together with fork dipped in cold water to seal. Fry one side at a time in vegetable oil until golden brown. Makes about 6 pies.
Cook chicken; take off bone and cut in small pieces. Saute onion and celery. Place chicken and uncooked rice in casserole dish. Mix both soups, 2 cans of broth (when chicken is cooked) with onions and celery. Mix well. Bake in 350° oven for about an hour.
Mix together as regular dough. Fill with filling mixture as noted below. Cook ravioli in water with oil so they do not stick together and a little chicken broth until done. Keep warm on plate in oven.
Preheat oven to 350°. Combine the ingredients. (Chicken should be cooked prior as well as the broccoli.) Cook for 30 minutes.
Use juice and rind of lemons. Beat whole eggs. Add sugar gradually and beat well after each. Add lemon rind and juice. Add butter. Cook over boiling water until mixture thickens.
Combine all ingredients, except oil, in blender and blend well. Slowly dribble in oil while blending until all is combined. Good over salads or as a dressing on shrimp cocktail. Especially good with fresh home grown tomatoes.
In skillet, cook bacon and drain. Using 2 tablespoons of bacon grease, cook onions. Stir in flour. Cook and stir until bubbly. Stir in water (or juice), vinegar and sugar. Heat until bubbly. Add beans and heat until slightly thick.
Mix eggs, flour and sugar, then mix the rest of the ingredients. Bake, uncovered, for 15 minutes at 400°, then for 30 minutes at 350°. Serves 4.
Combine brown sugar, syrup, salt and butter. Heat over low heat, stirring constantly, until mixture comes to a boil. Continue to cook over medium heat 5 minutes without stirring. Add vanilla. Place popcorn in large baking pan. Pour syrup mixture over popcorn. Heat in 250° oven for 1 hour, stirring occasionally. Pour on waxed paper to cool. Store in airtight container.
In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla and water.
Grease and flour pans. Bake at 325° for 30 to 35 minutes. Cool completely and frost.
While rice is still warm, mix in pineapple and marshmallows. Whip cream and fold in; mix well. Refrigerate at least 3 hours before serving.
Spread rolls on large cookie sheet. Bake until golden brown. Cool. Mix cream cheese and dressing mix; spread on crust. Add very finely chopped veggies. Sprinkle with cheese. Place in a 450° oven only until cheese is slightly melted.
Boil mixture until thick. Add coconut and vanilla. Pour mixture into cooked pie shell. Top with meringue and brown.
Heat oven to 400°. Melt margarine into an 11 x 7-inch baking pan. Add milk, biscuit mix and sugar. Stir until smooth. Drop spoonfuls of filling over batter. Bake 30 to 35 minutes until deep golden brown.
Preheat oven to 375°. Cut each unpeeled potato into 8 pieces. Combine melted oleo with the rest of the ingredients in a large bowl. Add potatoes and toss until potatoes are covered with mixture. Place potatoes on ungreased cookie sheet and bake for 40 minutes.
Place pineapple in a small bowl and toss with 1/4 cup rum. Refrigerate, covered, for several hours.
Combine first 3 ingredients in a large kettle. Sprinkle with salt. Let stand for 3 hours, then drain. Combine vinegar and sugar in saucepan; heat and then add to cucumber mixture. Tie spices and seeds in a bag; add to the kettle. Bring to a boil and boil for 20 minutes. Remove spice bag. Place in hot sterilized jars and seal. Yield: 7 pints.
Blend cheeses in medium bowl with electric mixer on medium speed. Shape cheese mixture into ball; roll in pecans. Refrigerate for at least 1 hour. Serve as a spread with crackers.
Peel, slice and cook carrots. Do not overcook. Mix sugar, oil, vinegar, soup, dry mustard, salt and pepper in saucepan. Heat until sugar is melted, but do not boil. Mix all vegetables with the sauce. Best made 24 hours before using.
Combine pineapple juice with sugar, flour, vinegar, egg and peanut butter. Cool completely. Spoon from saucepan into large bowl. Fold in Cool Whip, add pineapple, nuts and apples. Mix well. Chill overnight. Can easily be doubled. When doubled it fills the Tupperware Fix & Mix Bowl.
About 30 minutes before serving, reserve 1 (4-inch) piece of green onion for garnish. Thinly slice remaining onions (about 1/4 cup). In a 12-inch skillet over high heat, heat sliced green onions, Sauterne, garlic, salt, pepper, Worcestershire and 1/2 cup water to boiling. Add 3 trout and heat to boiling. (If using fresh trout, cook all at once.) Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.
Chop meat (reserving 1/2 package). Mix all ingredients together and shape into ball. Press reserved meat on outside of ball.
Combine dry ingredients. Stir in pumpkin, oil, eggs and water. Fold together well; add raisins. Bake in ungreased 9 x 5 x 3-inch loaf pan at 350° until done when tested, about 1 to 1 1/4 hours. Makes 2 loaves.
Cook bacon in large skillet until crisp. Remove bacon, reserve drippings in skillet. Crumble bacon and set aside; keep warm. Add livers to skillet and saute 12 to 15 minutes or until tender. Add reserved bacon, mushrooms, green onions, wine, water and bouillon cube. Cook 5 minutes or until bouillon cube is dissolved and mixture is heated, stirring occasionally. Serve over rice. Serves 4.
Combine eggs, sugar, salt and spices. Add pumpkin mix. Stir in milk. Pour into pie shell. Bake in 425° oven for about 40 minutes.
Cut bacon strips in half; quarter chestnuts. Marinate bacon and chestnuts in soy sauce. Cut chicken livers in small pieces. Wrap 1 piece chicken liver and 1 piece chestnut with bacon strip. Secure with toothpick. Broil until bacon is browned.
Microwave chocolate and milk in 1 1/2-quart (medium) bowl on High 1 minute. Stir well. Microwave 1 minute longer. Stir until chocolate is melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate 30 minutes or until firm.
Sift flour before measuring. Resift with soda, cinnamon and salt. Add rolled oats. Cream shortening and sugar together until light and fluffy. Stir in well beaten eggs. Add flour mixture in thirds alternately with third of the milk. Stir well after each addition. Add raisins and nuts. Bake at 350° for 12 to 15 minutes.
Heat oil over medium heat. Add garlic to flavor oil. Take garlic out. Cook chicken in oil until light brown on both sides. Place in baking dish. Pour sauce over chicken. Cover with foil. Cook at 350° for 20 to 30 minutes. Remove foil. Sprinkle cheese over chicken. Cook until cheese melts. Serve over cooked noodles.
Beat together all ingredients except nuts. Shape into a ball. Roll in nuts, wrap and chill until ready to serve.
Peel yams and cut into 1/2-inch thick slices, discarding thin ends. Overlapping the slices, arrange in rows in a shallow 3-quart casserole. Set aside.
Cream butter and sugar. Add vanilla, milk and eggs. Sift together flour, baking powder and salt. Add to creamed mixture and mix well. Chill dough until stiff enough to roll into balls 3/4 inches in diameter.
Brown bread cubes in 1/4 cup butter; set aside. Make white sauce; mix together 1/4 cup butter, flour, milk and water. Mix well. Season with bouillon cube, salt, pepper and onion. Arrange fish pieces and scallops in sea shells. Pour white sauce over fish pieces and scallops. Decorate each serving with olives and bread cubes. Bake at 350° for 40 minutes. Serves 4.
Slice potato in rounds. Add raisins; cover with boiling water. Cook until potatoes are slightly tender. Place potatoes and raisins in buttered baking dish. Place orange over potatoes. Add cinnamon, salt, juice and butter. Cover. Bake for 20 minutes at 400°.
Beat eggs; add sugar, flour, salt, vanilla, butter and syrup; mix well. Add pecans, mixing well. Pour into shell and bake at 325° for 30 minutes.
Sift all dry ingredients. Add milk and water. Mix and drop by teaspoonfuls into hot fat. Very good with fried fish.
Cook the broccoli and drain for 45 minutes. Add soup, cheese and onion. Top with crackers. Pour 1/2 cup melted butter on top. Bake at 350° for 45 minutes.
Cream butter and sugars. Mix in eggs and vanilla. Sift flour, baking powder and salt. Add together. Add oats and chips.
Cream butter and sugar. Add egg and vanilla. Add melted chocolate, then flour, salt and baking powder. Last, add walnuts. Drop by rounded teaspoonfuls on greased sheet. Bake at 350° for 8 to 9 minutes. Do not bake over 10 minutes.
Brown pork chops in a large skillet over medium heat. Sprinkle rice over chops. Add all other ingredients. Cover skillet and reduce heat to low. Simmer mixture until rice has absorbed the liquid and chops are tender, about 45 minutes.
Dump ingredients into slightly greased 9 x 13-inch pan in order listed. Bake at least 1 hour at 350°. Serve with whipped cream.
Heat soup and water. Add cheese; stir until blended. Add jello; whip with an egg beater. Add mayonnaise; mix well. Fold in chopped vegetables. Pour into a greased ring mold. Serves 6.
Mix cake mix, pudding, Cool Whip and egg. This is very hard to mix. You may have to use your hand and swish between your fingers. Make small ball of dough and roll in confectioners sugar. Bake at 350° for 8 to 10 minutes. Do not overcook. Makes 5 to 6 dozen cookies.
Grease cookie sheet. Combine all ingredients. Mix well. Drop by tablespoons onto cookie sheet. More sugar may be sprinkled on top of scones before baking. Bake 10 to 12 minutes at 450°.
Place flour, baking powder, salt, sugar, shortening and milk in bowl. Beat for 2 minutes. Add eggs and vanilla. Beat 2 minutes. Bake at 375° for 20 to 25 minutes in cupcake pan, greased and floured or cupcake paper liners.
In a blender or food processor puree the onion, green pepper, garlic, parsley and tomatoes; set aside. Heat the oil in a saucepan and brown the meat on all sides. Add the tomato mixture to the meat. If puree seems too thick, add a little water or stock. Cover and simmer until the meat is tender and done. Add the okra and cook for 30 minutes. Season with salt and pepper. Serves 4.
Cream Crisco, brown sugar, water and vanilla in a large mixing bowl. Blend until creamy. Blend in eggs. Add flour, baking soda and salt. Mix until blended. Stir in chocolate chips. Drop rounded measuring tablespoon 2-inches apart onto ungreased sheet. Bake one baking sheet at a time at 375° for 7 to 9 minutes. Cool on baking sheet 2 to 4 minutes.
Bring beef broth to a boil in a skillet. Add potatoes. Cook 10 minutes. Add beans and celery. Cook 5 minutes. Remove vegetables and broth from skillet. Add oil to skillet. Brown steaks on each side. Sprinkle with pepper. Return vegetables and broth to pan. Stir in mustard. Cook 3 to 4 minutes or until hot.
Brown hamburger and onion; add rest of ingredients. Bring to a boil; simmer for around 10 minutes.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Gradually blend soup into cream cheese. Add Blue cheese and onion. Chill. Serve with chips, crackers or fresh vegetables. Also good as a topping for baked potatoes.
Pierce squash in several places to allow steam to escape. Place in microwave oven. Microwave on High for 6 minutes. Cut squash crosswise into halves and remove seeds. Arrange, cut side down, on microwavable serving plate. Cover tightly and microwave for 7 to 9 minutes or until tender. Remove stems and cut thin slice from pointed ends to prevent tipping.
In a 3-quart microwave-safe casserole, combine broccoli, carrot, onion and water. Cover; microwave on High for 5 minutes or until veggies are tender. In small bowl, stir soup until smooth. Stir in milk, cheese and pepper; mix well. Cover; cook on High for 8 minutes or until hot and bubbling. Stir twice while cooking. Let stand, covered, for 5 minutes. Makes 4 cups.
Put water, ground chuck and chopped onions in saucepan; do not brown meat. Simmer for 30 minutes. Add remaining ingredients. Simmer, uncovered, for 3 hours. Remove bay leaf. For last hour, pot may be covered after desired consistency is reached.
Melt 1 stick oleo in a large baking dish. Pour mixture of flour, milk, sugar and fruit in a baking dish and bake 20 minutes at 400°. May be served warm or cold.
Combine cake mix, 1/4 cup melted margarine and eggs. Stir until moist. Pat into 13 x 9-inch pan greased on bottom only. Top with cherry pie filling. Combine frosting mix with margarine and sprinkle over cherries. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Saute onion in oil in skillet until tender. Add soups, green chilies, pimentos, chicken and Velveeta cheese. Mix well. Cut tortillas into 1-inch squares. Alternate layers of tortilla squares and soup mixture in a 9 x 12-inch casserole until all ingredients are used. Top with Monterey Jack cheese. Bake at 375° for 45 minutes to 1 hour or until heated and cheese is melted. Yields 12 servings.
Melt margarine. Add onions, celery and bell pepper. Saute. Place crab meat in a large bowl. Add sauteed foods. Add Tabasco, pepper and Ritz crackers. Mix with fork by tossing. Place in shells lightly. Bake at 400° about 15 minutes.
Layer the lettuce, green pepper, celery, onion and peas in a salad bowl. Spread the mayonnaise over the layers. Sprinkle sugar over this. Crumble bacon over sugar. Add Cheddar cheese. You may also toss it all.
Cook chicken in enough broth to cook other ingredients; salt and pepper to taste. Cook until tender. Remove from broth and debone. In broth, cook celery, onion and bell pepper until tender. Add to broth 1 large package of spaghetti, tomatoes, tomato juice, soup, pimento and chili powder. When done, add chicken (about 30 minutes). Place in a large pan. Cover with 1/2 pound grated cheese. Place in oven long enough to melt cheese.
Mix ingredients and beat well. Form walnut-size balls and bake at 350° for 10 to 12 minutes.
Cut a 2-inch circle in center of bread using a jelly glass or juice glass. Place bread in hot, lightly greased skillet. Break egg in center of bread; fry until done. Use the center circle of the bread to toast in skillet. Serve with jelly.
Place dill on bottom of crock. Place whole cukes next. Add pickling spice and whole garlic. Boil water; add salt, vinegar and alum. Cool. Pour over cukes. Place lid on top. Ready in 4 days.
Beat eggs and sugar together. Add flour and vanilla. Melt 2 tablespoons butter in milk and add to the mixture. Pour onto a greased jelly roll pan or cookie sheet with sides. Bake at 350° for 20 minutes. Immediately after taking cake out of the oven, spread peanut butter over top. Cool. Melt the Hershey bars in 2 tablespoons butter and spread on top of cake. Let cool. Makes about 24 squares.
Rice: Combine water, rice and turmeric in a saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
Brown meat thoroughly. Add remaining ingredients in a 5-quart crock-pot and cook on high for 6 to 7 hours.
Beat first 7 ingredients until smooth. Remove strings. Pour into greased 9 x 9-inch baking dish. In separate bowl, mix together remaining 6 ingredients. Sprinkle over sweet potato mixture. Bake at 350° for 30 minutes. Serves 8.
Add water to frozen concentrates as directed on cans and combine with pineapple juice. Chill. Serve in a punch bowl and garnish with orange slices.
Preheat oven to 325°. Combine all ingredients, except 1/2 of cheese. Pour into a lightly greased casserole dish. Bake 30 minutes, until hot and bubbly. Top with the 1/2 cup cheese and bake until cheese melts. Serves 6 to 8.
Cook ground meat until brown. Add cabbage into the ground meat and cook until it fries down. Add onions, bell pepper and celery. Cook for about 30 minutes. Add rice. Let simmer for about 30 minutes. Cook rice before adding to casserole.
Mix ingredients well. Form into small balls. Bake on ungreased cookie sheet for 20 minutes at 350°. Some of the unbaked sausage balls may be frozen, if desired, since recipe makes a large quantity.