HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni but do not rinse. To this mixture, add tomatoes, butter and spices. Brown ground beef and onion until onion is clear. Drain. Add beef and onion to macaroni mixture. Simmer for 10 minutes. Add cheese. Mix well and pour into baking dish. Cook at 375° for 30 minutes.
Melt margarine in large skillet. Brown hamburger meat. Mix onions, green pepper and celery. Cook over low heat 5 minutes. Blend in tomato sauce, chili sauce, Worcestershire, pepper, salt, sugar and vinegar. Simmer for about 15 minutes, stirring often. Serve on hamburger buns.
Joint rabbit and brown in oil. Add broth and other ingredients. Cover and cook slowly until tender.
Note: Have shortening at room temperature. Grease bottom of 13 x 9 x 2-inch pan. (Do not line with paper.)
Add soda to flour. Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour, a third at a time. Add bananas, nuts and vanilla; mix well. Turn into tube or loaf pan. Put in slow oven for about one hour.
Fry pork chops in skillet until browned and middle is done. Dice potatoes and fry in skillet until browned in 2 tablespoons of oil. Mix potatoes with milk, soup and pepper. Put potato mixture in 9 x 13-inch pan, then top with pork chops and place another layer of potato mixture on top of the pork chops. Bake in oven for 45 minutes at 350°. Makes 3 to 4 servings.
In a small bowl, combine the first 3 ingredients (or can use 1/2 cup Hidden Valley Ranch dressing in place of the 3 ingredients). On a waxed paper, combine next 3 ingredients. Brush both sides of the sliced zucchini with the mayonnaise mixture and coat using crumb mixture. Place in shallow pan or baking sheet. Bake at 425° for 15 to 17 minutes or until browned.
Our Georgia daughter, who is the oldest girl, gave me this recipe. Jill is more interested in a career than cooking or housework. Even so, she has given me several very good recipes and she is a good cook.
Put ground beef in skillet. Add onion, celery and bell pepper and season to taste with Creole seasoning. Cook until done and beef is crumbly. Drain all fat away. Pour over bottom of casserole dish (oblong); sprinkle grated cheese over meat mixture covering all. Place sliced potato wheels on entire top of casserole. Mix cream of mushroom with milk and spoon over casserole. Sprinkle lightly with Creole seasoning. Garnish with paprika on top. Bake at 350° for 1 hour or until potatoes are done. Serve hot from oven with buttered rolls and green salad.
Wash apples. Cut apples into lightly salted water or add a couple drops of lemon juice to water to prevent discoloring. With mixer, whip cream cheese and ice cream topping together. Place mixture in dip bowls. Drain apple pieces and insert toothpick into each. Serve each guest with individual dip bowls, apples and toothpicks. Dip away.
Combine onions, peppers and tomatoes to the 1/2 gallon of water. Cover and bring to a boil. Break spaghetti into small pieces and add to other ingredients. Over a low fire, boil until spaghetti is done, stirring frequently to avoid sticking. Serves 10 to 15.
Combine sugar, margarine, milk and corn syrup. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Add chocolate morsels and stir until melted. Stir in nuts. Pour over warm cake. Spread quickly.
Combine all dry ingredients in a large bowl. Beat together the lemon rind, eggs, buttermilk and margarine. Stir in dry ingredients just until mixture is wet. Stir in blueberries. Spoon in muffin tins. Bake at 350° for 25 to 30 minutes. Makes 18 muffins.
Cream sugar and butter. Add 1 cup flour (sifted). Add 1 cup sifted flour, salt, baking soda and eggs. Place in 9-inch spring-form pan. Add to the top the blueberries or any other fruit such as plums, sliced apples, sliced peaches or a combination of fruit. Sprinkle top with sugar, lemon juice (flour if fruit is juicy) and cinnamon. Bake at 350° for 1 hour.
Combine uncooked hamburger and veal/pork together. Add onion, 1 cup of stewed tomatoes and 1 cup sauerkraut. Add uncooked rice and mix by hand until rice is mixed in. Remove core from cabbage and steam; leaves should fall off when cooked. Place meat into cabbage leaves; do not overfill since rice will expand. Continue filling and rolling until all meat is used. As rolls are finished, layer in large roasting pan. Cover cabbage rolls with unused cabbage leaves. Pour the remainder of stewed tomatoes and sauerkraut over cabbage rolls. Mix soup with 1 can of water and pour over all. If tomato soup does not completely cover cabbage rolls, add another can of soup. Cook at 350° for 2 hours or until rice is cooked.
In large shallow pan (not aluminum) combine vegetable juice and hot sauce; add chicken parts and let marinate for 30 minutes at room temperature or cover and refrigerate for 3 hours; turn chicken frequently. Drain chicken and discard marinade. Spray a baking sheet with Pam cooking spray. In a large plastic bag combine remaining ingredients. Place chicken parts a few at a time in bag and shake to coat chicken; place pieces on cookie sheet. Sprinkle any remaining crumb mixture over chicken and press to adhere. Bake at 375 degrees for 1 hour or until chicken is tender and crisp.
Combine all ingredients in the order they are listed until smooth. Pour into muffin cups (greased) or use cupcake holders. Bake at 375° for 15 to 20 minutes.
Heat 1 Tbsp. oil in a skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet; add carrot to skillet; cook stirring for 4 minutes. Add broccoli and garlic to skillet; cook stirring for 2 minutes longer.
Cut the bacon into pieces; brown and drain. Brown the onion with the bacon. Then add the cabbage and let steam until tender. Mix the noodles and cabbage and serve.
Preheat oven to 350°. Grease 9 x 13 x 2-inch pan. Dump undrained pineapple into pan; spread evenly. Dump in pie filling; spread evenly. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle nuts over cake mix. Put butter on top. Bake 48 to 53 minutes. Serve warm or cool.
Mix all ingredients. Place in warm oven for 20 minutes. Let cool and store in covered container.
Mix both boxes of jello in 2 cups boiling water. Add 1 cup cold water. Add pineapple to mixture. Mix mayonnaise and Eagle Brand milk, then add to jello mixture. Add nuts. Congeal.
Cookie dough may be sliced and placed on a lightly greased pizza pan, or it may be patted out on a pan. Bake at 375° for 12 to 15 minutes.
Wash and pick over cranberries. Place on bottom of greased 10-inch pie pan (square or oblong pan may be used). Sprinkel with 1/2 cup sugar and walnuts. Mix together 1 cup sugar and melted margarine, then add flour, almond extract and beaten eggs. Mix well. Pour batter over cranberries. Bake at 325° for 35 to 40 minutes. Serve with whipped cream.
Combine corn syrup and sugar in a 1 1/2-quart round baking dish. Stir well until evenly blended. Microwave on High for four minutes. Stir in nuts and microwave on High three to five minutes until light brown. Stir in butter and vanilla, blending well. Microwave on High one to two minutes. Add soda and stir gently just until light and foamy. Quickly pour onto lightly greased baking dish. Cool. Break into small pieces and store in airtight container. Makes about 1 pound.
Combine all in slow cooker. Heat on low for 3 hours. Serve hot.
Combine rice, broth and vegetable oil in a 2-quart casserole. Pour water over rice; stir and cover. Bake at 350° for 40 minutes. Fluff before serving. Garnish with fresh mint, if desired.
Cream together the brown sugar and shortening. Add the egg and molasses. Sift together and stir in the dry ingredients. Mix thoroughly. Spread all in one large greased cookie pan (jelly roll pan). Sprinkle top with granulated sugar. Bake only 15 minutes at 350°. Remove from oven and cool slightly. Cut straight rows the long way. Cut diagonals the short way, making diamond shapes.
Blend melted butter and sugars together. Stir in eggs (be sure butter has cooled), vanilla, oatmeal and cornflakes. Sift together flour, baking powder and baking soda, then add to other ingredients. Stir in chocolate chips and chopped pecans. Use an ice cream scoop to put cookie dough onto a large cookie sheet (about 6 to a sheet). Bake at 350° for about 18 minutes on top rack of oven. Wonderful!
Mix cake mix, sugar, eggs and sour cream. In a separate bowl, mix brown sugar, pecans and cinnamon. Mix with cake mix mixture. Bake at 350° until done. Punch holes in cake. Glaze.
Saute onion and ground beef in margarine until browned. Stir in salt, pepper and tomato paste. Spoon half of mixture into 1 1/2-quart casserole dish. Top with half of kidney beans, then half of cheese. Sprinkle with paprika. Bake at 350° for 45 minutes.
Beat until foamy the egg whites. Add salt and cream of tartar. Beat until stiff but not dry. Fold in carefully 1 cup plus 2 tablespoons sugar. Divide mixture. Fold into one part 1/2 cup flour (sifted 5 times) and vanilla. Fold into other part egg yolks (beaten), 2/3 cup flour (sifted 5 times) and orange extract. Place by spoonfuls into ungreased 9-inch tube cake pan, alternating yellow and white batters as in marble cake. Bake in 325° oven for 60 minutes.
Form pastry into ball. Dust with flour and wrap in plastic. Refrigerate for at least 1 hour.
Wash beans thoroughly and boil according to directions for 30 minutes. Add all other ingredients and cook until tender.
In a large bowl, combine all ingredients except coconut. Beat at low speed until well mixed, 3 to 4 minutes. Stir in coconut. Divide dough in half. Shape each ball into a 12 x 2-inch roll. Wrap in waxed paper and refrigerate until firm, at least 2 hours.
Melt margarine in large Corning Ware type casserole. Add flour and spices. Stir and slowly add milk. Heat over medium heat. Add 1/4 pound cubed Velveeta. Heat until thickened and hot, but not boiled. Remove from heat when Velveeta/milk mix is smooth. Add sliced potatoes, push down into sauce and mix well. Bake at 350° for 1 1/4 hours. Serves 6.
Beat eggs, mayo, cheese, salt and pepper. Add green pepper and onion. Mix with zucchini. Put in greased pan; dot with butter and sprinkle with crumbs. Bake at 350° for 45 minutes.
Combine all ingredients and mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
Boil chicken breasts and shred meat. Melt butter in large bowl. Break crackers up and pour into butter along with poppy seeds. This is your top and bottom crust. Spread 1/2 cracker mixture into bottom of 9 x 13 pan. Mix chicken, soups and sour cream and spread over crackers. Top with remaining cracker mixture. Bake at 350° for 1 hour. Serve with fresh salad.
Wash turkey and pat dry. Stuff cavity with quartered carrot, celery, onion and orange. Rub salt over skin and follow with melted butter. Place turkey in brown grocery bag. Put in shallow baking dish and close end, tucking under. Bake at 325° for 4 1/2 to 5 1/2 hours. Remove from oven and tear open bag to reveal beautiful golden brown turkey with moist meat.
Combine both packages of jello and water. Blend this mixture into cream cheese. Add pineapple, cream, lemon juice, horseradish and chopped nuts. Chill and serve.
Combine Veg-All, celery, onion and chestnuts. Add cheese and mayonnaise, mixing well. Place mixture in greased casserole; top with crushed crackers and dribble with margarine. Bake at 350° for 30 minutes.
Preheat oven to 375°. Spray 11 x 7-inch baking pan with nonstick spray. Spread 1/3 of the sauce on the bottom of the dish and arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all the Ricotta and veggies and 1/2 of the Mozzarella cheeses. Then add the remaining 3 noodles in a single layer. Spread evenly with remaining sauce, making sure to cover the noodles COMPLETELY. Cover dish with foil and bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining Mozzarella and bake uncovered 5 minutes longer. Let stand 5 minutes before cutting. Makes 6 servings.
Heat oven to 350°. Peel, core and slice apples. Place apples in lightly buttered deep dish. Sprinkle cake mix (dry) and cinnamon-sugar mixture over top. Drizzle melted butter over top. Bake for 30 minutes. Serve warm with ice cream or Cool Whip.
Dust/shake one side of chicken with first 4 ingredients. Baste with barbecue sauce. Repeat on other side. Grill and continue basting. When cooked, place cheese on it to melt. (Cheese looks triangular.) Serve and enjoy.
Combine sugar, water and syrup. Bring to a boil over medium heat. Add peanuts, food coloring and cook until hard-ball stage or 250° on candy thermometer. Remove from heat; add butter and salt. Beat until mixture begins to sugar and thickens. Turn out onto greased cookie sheet. Either slice into squares or break into pieces while still warm.
In greased 13 x 9 x 2-inch pan, layer 1/2 of potatoes and onions. Sprinkle with salt and pepper. Repeat layers. Combine soup and sour cream. Pour over layers. Cover and bake for 30 minutes at 375°. Meanwhile, in skillet brown pork chops on both sides. Place chops on top of potatoes. Cover and return to oven for 45 minutes or until chops are done. Uncover during last 15 minutes.
Grind cranberries. Sprinkle with sugar and drain overnight. Add cut grapes and walnuts to cranberries. Fold in whipped cream.
Preheat oven to 375°. In a small bowl, combine flour, soda and salt; set aside. In a large bowl combine butter, sugars and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chips and nuts. Spread in a greased 15 x 10 x 1-inch pan. Bake 20 minutes. Cool and cut in squares.
Heat butter in a medium saucepan and lightly saute garlic, onions and mustard for about one to two minutes. Add brown sugar, ketchup and vinegar. Then add remaining and bring sauce to a boil, and simmer slowly for about 45 minutes.
Cook or bake chicken with celery and onion. Remove skin and bones from chicken. Bring broth and chicken to a boil. Add lasagna noodles; cook until lasagna noodles are tender.
Mix first 8 ingredients together well and add oats, chocolate chips and nuts. Drop by ice cream scoop on ungreased baking sheet. Bake at 375° for 12 minutes.
Mix butter, sugar, eggs and vanilla. Stir in flour, salt and nuts. Divide dough into 3 equal parts. Shape into a ball about 1 1/2-inches around and 7-inches long. Chill about 4 hours. Slice into 1/2-inch slices. Bake on ungreased cookie sheet, 8 to 12 minutes or until golden brown. Makes about 7 dozen cookies. You can use this for peanut butter cookies also.
Mix together and bake at 350° for 25 minutes. Serve with tortilla chips.
Mix until creamy. Dip Fritos Scoops, Tostitos or veggies. You can also spread on flour tortillas and roll up.
Mix all together. Bake at 320° for 1 hour in a loaf pan with only bottom greased.
Press cookie dough into bottom of pizza pan. Bake as directed. Let cool. Mix together cream cheese and sugar. Add Cool Whip. Spread over cooled crust. Top with fruit such as strawberries, peaches, kiwi and blueberries. Keep chilled.
Mix all ingredients except Fritos. Chill for 30 minutes. Add crushed Fritos just before serving.
Mix dry ingredients and shortening with knives or pastry blender. (This mixture can be stored in a covered container and used later.) Add sausage and cheese to flour mixture; work up real well. Mixture will be real stiff. Roll into marble size balls. Bake in a 300° oven for 30 minutes, or until they are golden brown.
Beat sugars and egg together. Mix flour, baking powder and nutmeg together. Add to sugar and egg mixture. Stir in apples, nuts and vanilla. Bake in a greased 8-inch pan at 350° for 30 minutes. Serve warm with whipped cream or ice cream. Serves 4.
Cut cream cheese and margarine into flour. Chill 1 hour. Roll out and cut in crescent shapes. Place spoonful of chicken mixture (can chicken and cream of mushroom soup) into pastry and fold over. Bake at 350° to 400° for 20 minutes. Sprinkle with paprika. May be prepared ahead and frozen. Bake a few minutes longer, if frozen. The cream cheese mixture can be pressed into miniature muffin tins and filled with chicken mixture and baked.
Heat oil in large skillet. Season chicken and brown pieces over moderately high heat, until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour Worcestershire sauce over all. Cook for 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt and cream and warm through.
Microwave butter and flour for 1 minute, then add milk and microwave 5 minutes. Whisk mixture until thick (about like thick mashed potatoes). Stir in cream cheese, cheese, cayenne pepper, salt and pepper to taste. Pour about 2/3 of mixture into spinach and mix well. Pour spinach mixture into greased casserole and spread remaining sauce on top of spinach. Pour melted butter over crackers and mix well. Top casserole with cracker crumbs. Bake at 350° until bubbly throughout.
Cream shortening and sugar; add eggs. Mix well. Sift flour, cream of tartar, soda and salt. Stir into mixture. Roll into balls the size of walnuts. Roll in sugar and cinnamon mixture. Place on cookie sheet 2 inches apart. Bake until light brown at 375° for 8 to 10 minutes. Makes 4 to 5 dozen. These cookies puff up, then flatten out.
Melt 2 tablespoons butter in skillet; add onion and green pepper. Cook over medium heat. Blend in flour, salt and pepper. Add milk; stir constantly until thick. Stir in cheese; blend well. In 2-quart casserole, pour preceding mixture over potatoes and pimentos. Mix bread crumbs, parsley, sesame seed and 4 tablespoons melted butter. Sprinkle over potatoes. Good with Honeyed Ham or beef.
Cream the butter and sugars. Beat in egg, peanut butter, soda, salt and vanilla. Stir in flour, oatmeal and water. Bake in a 9 x 13-inch greased pan for 20 to 25 minutes at 350°. Pour 1 bag milk chocolate chips on top. Let sit a minute. Smooth with a spatula.
Combine butter, sugar, milk, cocoa and salt. Bring to a boil. Stir in peanut butter, vanilla and nuts, then stir in oatmeal. Drop by teaspoon onto ungreased cookie sheet or waxed paper (don't bake). Will get hard when they get cold.
Prepare cake mix according to directions, making 2 (8-inch) layers. Split both layers horizontally after they have cooled. Blend sugar, sour cream and coconut; chill. Spread all, except 1 cup of the sour cream mixture, between the four layers. Blend the remaining cup of the mixture with the whipped cream. Spread on top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.
Cook pudding and milk until it starts to boil. Add cake mix to pudding mixture and beat well. Pour into a greased 9 x 13-inch pan. Sprinkle chips on top of mixture. Bake at 350° for 30 minutes.
Cut hot dogs into 5 pieces each. Mix all ingredients. Add hot dogs. Serve in chafing dish to keep mixture warm. Guests are provided with toothpicks when hot dogs are served.
In a 5 to 6-quart pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until all spices are fragrant, approximately 1 minute. Add broth, diced tomatoes and green chilies. Cover and boil. Stack tortillas and cut in 1/8-inch wide strips. Add to pan. Reduce heat, cover and simmer for 15 minutes. Stir occasionally.
Remove 42 slices bread, butter it and cut into 1/2 inch cubes. Put aside for the top. Slice the remaining bread into 1 inch cubes. Divide bread cubes and cover bottoms of 2 large pans. Spread chicken over the cubes. In a large bowl, whisk the eggs, add milk, salt and pepper and pour over the chicken. In the same bowl combine mayonnaise, onions, and green pepper. Spread into pans. Spoon mushroom soup over the mixture. Top with cubes. Cover and bake slowly in a medium oven for 2 hours. This can be made the previous day, kept in the refrigerator and baked the same.
Combine cracker crumbs, sugar and margarine. Press into a 9-inch pie plate. Chill.
Stir together soup, milk, onion soup mix and mushrooms; divide in half. Put 1/2 of mixture in 12 x 7 x 2-inch baking dish. Add chicken; mix second half mixture with 1 cup rice and 1 package peas and carrots. Bake at 375° for 1 to 1 1/2 hours.
Mix all ingredients well. Bake in a 9 x 13 inch pan at 375° for 35 to 40 minutes or until brown.
Mix together sugar and cinnamon. Put apples in buttered 9-inch pie pan. Sprinkle with sugar and cinnamon. Make crumbs with flour, butter and brown sugar. Mix until little balls form. Sprinkle crumbs over apples. Pat down. Bake at 425° for 30 minutes; 400° for 30 minutes for glass pans.
Cook all in boiler slowly about 1 hour before using. Store leftover sauce in refrigerator. Keeps well. Brush over Boston butt, sliced 1 inch thick, or chicken. Cook slowly and brush with sauce after each turn. Takes a long time, but oh, oh, oh so good!
Use the traditional recipe for Toll House cookies on the back of the package; drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Press dough into 2-inch circles. Bake at 375° for 10 to 12 minutes. Cool 1 minute; remove from cookie sheets. Cool completely.
Cook cauliflower in boiling water 5 to 6 minutes. Drain well. Combine butter, sugar, salt, pepper and cracker crumbs. Stir in green pepper, tomatoes, onion, 1 1/4 cups cheese and hot cauliflower. Pour into greased 2-quart casserole dish. Sprinkle with remaining cheese. Bake at 350° for 1 hour.
Simmer all ingredients, then pour in meatballs. Warm thoroughly. Pour into crock-pot and keep warm until time to serve.
On small pizza pan, flatten cream cheese. Put chili on top, then put onions on, green chilies and then sprinkle Cheddar cheese. Bake 10 minutes on High in microwave. Serve with basket of tortilla chips. (Can make ahead and put in refrigerator.)
In blender or food processor, place tofu and yogurt. Add chopped vegetables and salt and pepper to taste. Place on serving platter with bagels, crackers or pita bread.
Mix well first 2 ingredients. Mix well and add remaining ingredients. Mix well and bake in 350° oven for 40 to 45 minutes.
Mix first 5 ingredients together. Stir well. Add last 4 ingredients. Stir well. Pour into 2 deep dish or 3 regular pie crusts. Bake for 45 minutes at 350 degrees.
Mix egg and dip chicken in bread crumbs. Brown chicken in little oil and place in 9 x 13-inch casserole. Pour mushrooms over chicken. Cover chicken with cheese. Pour chicken broth over chicken. Cover and marinate in refrigerator overnight. Next day, cook 40 minutes at 350°, covered. Remove cover and cook 15 minutes more or until tender.
Place all ingredients, except maple flavoring, in top of double boiler (not over heat); beat 1 minute with electric beater to blend. Place over boiling water on low to medium heat and cook, beating constantly, about 7 minutes. Do not overcook. Remove from boiling water. Add maple flavoring and beat 2 more minutes.
Place pork chops in a low, flat, baking pan (do not stack). Mix water with soup; pour over the pork chops. Salt and pepper to taste. Bake in oven at 350° for 1 hour or until browned.
Preheat oven to 350°. Thaw spinach and drain well, pressing out moisture. Mix spinach, cheese, artichoke hearts and soup in greased 1 1/2-quart casserole dish. Stir in 3/4 of can of onion rings. Sprinkle remaining onions on top. Bake 20 to 25 minutes. Serves 6.
Mix 1 cup flour and 1 stick oleo. Put in a 9 x 13-inch pan for a crust. Bake about 8 minutes. Beat together powdered sugar and cream cheese. Add large Cool Whip. Save some Cool Whip for topping. Put filling in a cool crust. Mix the instant pudding in separate bowls. (Use less milk to make it thicker.) Layer the vanilla, then chocolate. Put Cool Whip on top. Sprinkle with nuts.