HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onion and saute in 3 teaspoons butter. Add water and chicken cubes. Boil about 3 minutes. Add broccoli and cook for 5 minutes. Reduce heat and add 3 cups milk, egg bow noodles and cubed cheese. Simmer slowly in crock-pot for about 2 to 3 hours or on stove over low heat. Check every once in awhile so it does not burn.
Combine beans and seasoning mix; stir well. Spread bean mixture evenly in a 12 x 8 x 2-inch dish. Layer remaining ingredients: guacamole, sour cream, black olives, tomatoes, onions, chilies and Monterey Jack cheese. Serve with corn chips. Makes 6 cups.
Brown hamburger and onions; drain off grease. Add spices and tomato sauce. Simmer sauce while cooking noodles. Drain noodles. Layer noodles, sauce and cheese, alternately. Top with Parmesan cheese. Bake for 30 minutes at 350°.
Boil potatoes, with skins on, for 20 minutes. Cool. Peel and grate potatoes. Heat together oleo and soup. Add onion, grated cheese, sour cream, salt and pepper. Mix with potatoes in a 9 x 13-inch baking pan. Mix together corn flakes and butter. Put on top of mixture. Bake at 350° for 45 to 60 minutes. Can be refrigerated overnight.
Mix all together by hand. Bake in a greased and floured tube pan at 300° for 1 hour and 30 minutes. Top with cream cheese icing.
Mix all ingredients until smooth. Pour in uncooked pie shell. Bake at 450° for 10 minutes. Reduce heat to 325° for 20 to 30 minutes or until done.
Combine beef, crumbs, onion, salt, pepper, 2 tablespoons Parmesan cheese, egg and 1/2 cup sauce. Mix thoroughly. Pat into rectangular shape, cover with thin slices of Mozzarella cheese and roll up like a jelly roll, sealing ends. Place in shallow baking dish and bake 45 minutes at 350°. Remove from oven and pour off excess fat.
In blender container combine ingredients in order listed. Blend until smooth, scraping sides as necessary. Refrigerate leftovers. Stays thick in refrigerator.
Preheat oven to 325°. Combine soup and water in large bowl to make a smooth sauce. Add celery, nuts, chicken and mushrooms one at a time; stir after each addition. Fold in one can of noodles and pour into a well-greased 4-quart greased casserole. Sprinkle the remaining can of noodles over the top. Cover and bake for 1 hour.
Fry bacon until crisp and drain on paper towels. Crumble. In bacon grease, fry onion until brown. Add ketchup, brown sugar and the crumbled bacon. Simmer 15 minutes and add green beans. Put in casserole and bake at 350° for 45 minutes.
Cream sugar and margarine; add eggs and milk. Stir until well blended. Add pecans and stir until mixed well. Stir while pouring into pie crusts. Bake at 350° until done. Test to see if done by inserting knife blade in center of pie. If it comes out clean, pie is done.
Cream Crisco and sugar. Add eggs, one at a time. Add all other ingredients and mix well. Bake 1 1/2 hours at 325°.
Heat oven to 375°. Separate dough into 4 rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1-inch up the sides to form a crust. Bake 14 to 19 minutes until golden brown. Cool. In a small bowl, combine sour cream and horseradish and blend until smooth. Spread evenly over cool crust. Top with remaining ingredients.
Rinse beans. Put in a big heavy 3-quart pot; add water, ham and sausage. Cook uncovered. Add chopped onion, celery, green pepper, thyme and bay leaves. Bring to a boil. Reduce heat and cover. Stir often. Season to taste with hot pepper, salt and black pepper. Cook until beans are done. Serve over cooked rice.
Place oysters in layers in baking dish alternately with cracker crumbs and seasonings, onion and celery. When dish is full, add the oyster liquor and sufficient milk to moisten. Cover with crumbs; dot with butter. Bake in 350° oven for about 1 hour. The last 10 minutes, turn oven up and bake until cracker crumbs are browned golden. Serve hot!
Combine all ingredients in 2 cup glass measure or in ceramic or glass mug. Heat in microwave on High for 1 to 1 1/2 minutes or until warmed. Do not boil.
Mix all together and bake in loaf or round pan. Put 1/2 cup of water in bottom of pan. Cook at 350° for one hour and 15 minutes or until done.
Combine beef, onion and green pepper in a large skillet; cook until meat is browned, stirring to crumble meat. Drain off drippings. Add next 5 ingredients; simmer, uncovered, 20 minutes, stirring occasionally. Cook lasagna noodles according to package directions, omitting salt; drain. Combine cottage cheese, sour cream and cream cheese; mix well. Layer half of each: the noodles, cottage cheese mixture, meat mixture and Mozzarella cheese. Repeat layers. Bake at 350° for 30 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.
Cook chicken until tender. Remove skin and bones. Cut in bite size pieces. Mix soup, sour cream and lemon juice; pour over chicken bits to cover. Sprinkle with Ritz cracker crumbs. Cook in 350° oven until it bubbles through. Ready to serve.
Fry hamburger and add the can of tomato sauce and taco seasoning. Mix cottage cheese and sour cream together in a bowl. Crush up taco chips. Take a 2-quart casserole dish or pan and pour a layer of hamburger mix, then chips, then the sour cream. Then sprinkle Monterey Jack cheese on top and repeat layers. You may add beans if desired or sausage. You may also add sliced black olives on top of sour cream mixture if desired. Bake for 20 to 30 minutes.
Mix sugar, vinegar, salt and pepper. Pour over cucumbers. Add dill or parsley; mix well. Cover and chill at least 4 hours. Serves 4.
Dissolve Jell-O in 1 cup boiling water; add pineapple, bananas, strawberries and nuts. Let jell in refrigerator for about 1 hour. Pour 1/2 mixture into 9 x 12-inch pan. Let jell in refrigerator about 10 to 15 minutes and spread sour cream on top. Pour remaining Jell-O as top layer. Refrigerate until ready to serve. May want to garnish for holidays.
Whip cream until thickened but not too stiff. Fold in sugar gradually and add beaten eggs and vanilla. Add sifted flour and mix until smooth. Bake in square pan in a preheated 350° oven for 25 to 30 minutes. Cool and ice with boiled frosting or Seven Minute Frosting.
Mix and freeze. Will freeze into 3 1/2 gallons of punch. For each 1/2 gallon add 2 quarts of 7-Up when ready to use. Makes punch for approximately 50 people.
Place raw meat on bottom of Dutch oven. Layer the celery, carrots, onions and potatoes in that order. Mix tomato juice, tapioca, salt and sugar together. Pour over vegetables and cover. Bake at 250° for 4 hours.
Mix in large glass bowl the peanuts, noodles, Chex and pretzels. Set aside. (Combination of ingredients may be varied according to taste; use 8 cups.)
Mix the strawberries and jello (do not add water). Place in bottom of bowl. Pinch up angel food cake and put on top of strawberry mixture. Mix the pudding and milk; beat until thickened (let set). Place on top of cake in bowl. Place bananas on top of pudding and Cool Whip on top of all. Refrigerate.
In large bowl, separate tuna into chunks. Add carrots, celery, onion and salad dressing. Toss until tuna is well coated with dressing. Just before serving, add shoestring potatoes by folding into mixture. Do not add shoestring potatoes to any mixture not being used; potatoes get soggy and ruin mix. Eat immediately all mix with potatoes in it.
Combine sour cream, lemon juice, Worcestershire sauce, celery powder, paprika, garlic, salt and pepper in large dish. Dip each breast in sour cream mixture, coating well. Place in baggie and refrigerate overnight. Next day remove chicken and roll in bread crumbs. Arrange in single layer in baking dish. At this point, dish can be covered with foil and frozen.
Mix together coconut, powdered sugar and oleo. Add Eagle Brand milk and vanilla. Place in refrigerator to get stiff, about 2 hours. Put chocolate chips and paraffin wax in double boiler to melt. Remove coconut dough and make into small balls. Dip into chocolate and put on wax paper to harden.
Cut up sausages, carrots and potatoes. Place in a Pyrex dish. Mix cream of chicken soup, 1 package onion soup and 2 cups water. Pour over meat and vegetables. Bake at 350° for 30 minutes or until vegetables are tender.
Cook lasagna al dente; drain. Mix Ricotta, Mozzarella and Italian cheeses, 3 eggs and salt and pepper; set aside. Brown and crumble ground beef in oil with garlic and onion. Mix tomatoes and tomato paste (add spices and herbs as desired). Add browned meat mixture; cook at low temperature.
Brown ground beef; drain off all grease. Cool. Chop 1 head lettuce. Dice 2 tomatoes. Chop green onions. Shred cheese. Pour chips over other ingredients. Mix Ranch dressing mix according to directions. Add kidney beans. Pour dressing over all ingredients; mix lightly. Serves 15 people.
Heat oven to 350°. In ungreased 9 x 9-inch pan, stir together the flour, sugar, cocoa, baking powder and salt. Mix in the milk, oil and vanilla. Mix with fork until smooth. Stir in the nuts and spread evenly in pan. Sprinkle with the brown sugar and 1/4 cup cocoa. Pour in 1 3/4 cup hottest tap water over batter. Bake 40 minutes. Let stand 15 minutes. Serve with ice cream.
Preheat oven to 350°. Place chicken breasts into casserole dish. In mixing bowl mix soups and rice. Pour mixture over chicken. Cook covered for 1 hour. Cook and brown uncovered for 30 minutes. Then remove; let stand about 15 minutes.
In small iron skillet, slowly brown rice, onion and pepper in 2 tablespoons olive oil. Add spices, then add hot water with chicken bouillon dissolved in it. Cover. Cook on lowest heat for 15 minutes. This is very good with enchiladas and refried beans.
Sprinkle gelatin over water to soften; stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a 3-cup ring mold. Refrigerate at least 4 hours or until set. To serve, turn out on plate. Garnish with remaining parsley. Place parsley sprigs in center. Serve on Escort crackers. Makes 3 cups spread.
Shred the potatoes. Cook potatoes, onion and garlic in small amount of oil to brown slightly. Fry bacon until crisp. Put potato mixture in a 9 x 9-inch pan. Crumble bacon over the top and slightly mix. Shred cheese over top. Bake in 350° oven for 10 to 15 minutes until cheese melts. Serves 4. Recipe from Southern Baptist representative Nina Pinkston in Germany. From Foreign Mission Study 1994.
Drain corn well, reserving 1/4 cup liquid. Sift together flour, baking powder, salt, parsley flakes and paprika. Combine eggs, melted butter or margarine and liquid drained from corn. Mix well. Add to dry ingredients all at once and stir until smooth. Fold in drained corn. Drop batter from a tablespoon into deep fat, heated to 375° and fry a few at a time, until golden brown on all sides. Remove from fat; drain on absorbent paper. Keep hot while frying remaining fritters. Roll in confectioners sugar just before serving. Makes 20 fritters.
Soak beans in water overnight or for quick soak, bring beans and water to a boil for 2 minutes. Cover and let stand 1 hour. Add ham hock to beans. Cover and simmer 1 1/2 hours. Remove ham hock and cut up meat. Mash a portion of the beans. Return meat to soup. Add onion, garlic, celery, carrot and crushed red pepper. Cover and simmer 1 hour. Add milk and heat. Season to taste with salt and pepper. Serves 6 to 8. May be made ahead and frozen.
Melt peanut butter and morsels on low heat. Add corn flakes and mix well. Spoon on waxed paper.
In blender, mix and then place in an ungreased 10-inch pie pan. Bake in a 350° oven for 45 minutes.
Cut cabbage in desired shape. Place in kettle with generous amount of water. Add salt to water just before cooking is completed. Drain.
Mix first 3 ingredients for crust. Press into an 8-inch square dish and bake at 325° for 10 minutes.
Combine ingredients in order listed. Mix thoroughly, then add stiffly beaten egg whites. Pour into unbaked pie shells and bake 10 minutes at 400° then for 40 minutes at 350°. Makes 3 medium size pies.
Heat oven to 375°. Unroll dough into four long rectangles. Firmly press perforations to seal. Place one slice ham on each rectangle. Spread ham slices with mustard; sprinkle with cheese. Starting with the shortest side, roll up each rectangle and press edges to seal. Coat rolls with sesame seed. Cut each of the four rolls into five slices, forming 20 slices in all. Place each slice, cut side down on ungreased cookie sheet. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. To make ahead, prepare, cover and refrigerate up to 2 hours before baking.
Put first 6 ingredients in blender and mix well. Pour in pie shells. Bake 30 minutes at 350°. Remove from oven while center will shake lightly.
Melt butterscotch morsels with peanut butter in a heavy saucepan over low heat, stirring until blended. Stir in Rice Krispies. Press half of mixture into a buttered 8-inch square pan. Chill. Set remainder aside.
Mix cake mix, margarine and 1 egg. Pat into a 13 x 9-inch cake pan. Mix powdered sugar slowly with 2 eggs and cream cheese. Spread over cake mixture and bake 45 minutes at 350°.
Saute onion in oleo and set aside. Mix Jiffy mix, egg, milk and cream-style corn. Pour batter into buttered 9 x 13-inch pan. To onion add sour cream and cheese. Spoon over batter. Top with extra cheese. Bake 30 to 45 minutes at 350°.
Dissolve 1 teaspoon of sugar in water (110° to 115°), then add yeast and let dissolve and foam. Scald the milk, remove from heat and add shortening, sugar and salt. When milk mixture cools to lukewarm, add the yeast mixture and beaten eggs. Add 2 cups flour and beat with mixer, add remaining flour slowly until dough is stiff, elastic and non-sticky. Turn out on floured cloth and knead 6 to 8 minutes. Place in greased bowl and flip over until all is covered. Place in unheated oven and cover with cloth. Boil a pan of water and place in the bottom of the oven. Keep oven door closed until dough doubles in size. Punch the dough in the middle to release air, then turn out on floured surface and roll into large rectangle. Brush with melted butter (approximately 3/4 stick). Sprinkle with 2 cups brown sugar and dust entire surface with cinnamon. Sprinkle with finely chopped pecans, if desired. Roll up like a jelly roll and slice 1-inch thick. Place in greased pan, cut side down. Be sure they are 1 inch apart. Allow dough to rise, uncovered, the same as before until doubled in size. Bake at 350° until light brown.
Cook & chop chicken. Mix chicken, soup, sour cream & poppy seed and spread in greased 9 X 13 dish. Mix & spread on top of chicken Bake at 350° for 30-40 min. until bubbling. Serve with rice (any kind).
Mix Worcestershire, mustard, Italian dressing mixes, water and ketchup; pour over tenderloin and marinate about 8 hours. Bake on roasting pan in 425° oven for approximately 35 minutes, basting occasionally or until thermometer reaches 150°. Wrap in aluminum foil, shinny side in, until ready to slice and serve.
Blend cream cheese and sugar together. If too stiff, add a little milk. Set aside. Spread 1/2 of the Cool Whip in the bottom of a rectangular glass casserole. Slice cake thin. Layer with the Cool Whip, cheese, sugar mixture, more cake, then more Cool Whip. Top with cherries. Chill.
Put 1 tablespoon of mixture in the center of won ton skins, then pull together and deep fry until golden brown. Keep oil about 350° to 400°.
Sift flour and sugar together in a large bowl. Put butter, Crisco, cocoa and water in a saucepan; bring to a rapid boil. Pour over flour mixture; stir well. Beat eggs and buttermilk; stir in soda and cinnamon. Add to chocolate mixture; mix well. Pour into greased and floured 11 x 16-inch pan. Bake 25 minutes at 400°.
Mix chicken, nuts and mayonnaise with a fork. Sprinkle a tiny bit of fresh lemon in. Unfold crescent rolls. Shape into 4 rectangles, pinching seams to make a smooth surface. Spread chicken mixture onto each of four rectangles, not all the way to the edges. Cut each roll into bite size pieces. Place on cookie sheet. Brush with beaten egg. Bake approximately 10 to 12 minutes at 375°.
Grease 9 x 12-inch pan. Beat eggs and sugar. Add pumpkin, pie spice, vanilla and milk. Pour in pan.
Mix yeast, 1/2 cup warm water and 2 teaspoon sugar in small bowl and let raise until foamy to the top. In large bowl, mix 4 cups warm water, sugar and oil. Add yeast mixture, then flour and salt. Mix all ingredients together and knead real good. Grease hands with Crisco when working out and put flour in the bottom of pan when working down. Make up at 6:00 p.m. Work down at 8:00 p.m. Shape into buns at 10:00 p.m. Bake the next morning. Dough shouldn't be sticky. The less flour you use the better. Bake 12 to 15 minutes at 375°. Can be made in the day, also.
Chop tomatoes, peppers and onions. Mix in a large pan with other ingredients. Bring to a boil. Cook 1 1/2 hours on low heat. Makes 9 pints.
Bring the sugar and syrup to a boil. Whip in the peanut butter. Fold in the Special K cereal and cornflakes. Spoon onto wax paper and let dry.
Heat soup to boil. Stir in cream cheese; add gelatin and cool. Add remaining ingredients; mix well. Put in mold (greased) and refrigerate.
Cut crusts off bread. Roll flat with rolling pin. Spread with cream cheese mixture (cream cheese, lemon juice and 1/2 cup sugar). Roll. Dip in melted butter, then cinnamon/sugar mixture (1 c. sugar and cinnamon).
Mix corn muffin mix as directed on box. Pour half in loaf. Spread on chili, cheese and onion. Pour rest of batter in pan and bake 45 minutes to 1 hour at 325°.
Sift dry ingredients together in bowl. Add shortening and cut in. Combine juice, egg and zest and beat lightly. Add to dry ingredients. Do not overmix. Fold in cranberries and nuts. Pour into a 9 x 5 x 3-inch greased pan. Bake at 350° approximately 1 hour until golden brown and wooden pick inserted in center comes out clean. Cool on rack 10 minutes, then turn out bread and cool completely.
Combine yogurt with minced onion, minced piece of ginger, all seasonings listed and lemon juice. Cut gashes into chicken legs and thighs. Pour yogurt marinade over them and let marinate in the fridge overnight.
In a 9 x 13-inch baking dish, place one can of rolls, unrolled to cover bottom of dish. Cream together the cheese, egg, sugar and vanilla. Spread over roll dough. Top with second can of rolls, unrolled as first one. Bake at 350° about 30 minutes until brown. Cool and ice with confectioners sugar, mixed with enough water to make glaze.
Heat to rolling boil the water and butter. After butter is melted add flour, all at once. Stir rapidly until mixture forms a ball, about 1 minute. Remove from heat. Beat 1 egg at a time into mixture with a mixer until smooth. Drop rounded teaspoonfuls onto greased baking sheet. Bake at 375° for 30 to 35 minutes until dry, puffed and golden brown. Cool.
Mix Cool Whip, cottage cheese and dry jello together. Add oranges. Stir gently. Chill. Serve chilled.
Arrange shrimp in baking dish. Mix last 4 ingredients and pour over shrimp. Bake for 30 minutes at 325°.
Make the cake mix according to package and bake in a 12 x 18-inch greased pan. Bake at 350° for 15 minutes; cool.
Line bottom of salad bowl with shredded lettuce or spinach leaves. Layer remaining ingredients in order in which they are listed. Place in refrigerator and let set about 12 hours or overnight. Serves 10 to 12.
Mix together all ingredients until workable, but not dry. Brown in skillet and cook in spaghetti sauce until done through; approximately 1 hour.
Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl; sprinkle yeast in and stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups of flour. Beat until smooth. Stir in enough flour to make soft dough. Turn onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Put in a greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. Punch down. Turn out on lightly floured board. Shape into egg-size pieces; arrange pieces on greased baking sheet. Allow to rise about 30 minutes. Bake at 375° for about 10 to 15 minutes, or until golden brown. Brush tops with melted butter if desired.
Put all ingredients but chips in mixing bowl and mix well. Put in a baking dish. Crush chips in the bag and sprinkle on top. Bake in 350° oven for 1/2 hour.
Remove casing from sausage. Cook sausage in skillet, stirring occasionally, until well done. Remove from heat and add beaten eggs. Roll dough into 18 x 10-inch rectangle. Cover dough with sausage, pepperoni, Mozzarella and grated cheese. Roll up like a jelly roll. Place on ungreased cookie sheet. Brush top with egg. Bake in 400° oven for 35 minutes.
Sift flour, baking powder, salt and sugar together. Cut in shortening until like coarse meal. Make a well and add milk and egg. Mix until dampened. Add nuts and dates. Let stand 20 minutes before baking (in 9 x 5-inch pan). When cool, cut in small chunks. Put in a bowl and mix with Cool Whip, lightly.
In medium bowl, combine all ingredients, blending well with hands. Shape mixture into hamburger-size patties. Arrange patties on a nonstick baking sheet and broil 3 to 4-inches from heat for 5 to 7 minutes or until lightly browned. Turn and continue to broil an additional 3 to 5 minutes or until done. Serves 6.
Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Bake in greased 8- inch pans at 350 degrees for 25 minutes or until done. Frost with Cream Cheese Frosting.
In punch bowl dissolve sugar in lemon juice. Blend in Hawaiian pineapple juice, cranberry juice cocktail and soda. Add sherbet, stirring until softened. Garnish with pineapple chunks or rings and maraschino cherries. Makes 48 (4 ounce) servings.
Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares.
Preheat oven to 350°. Grease and flour a Bundt pan. Combine all ingredients in a large bowl; beat according to cake package directions. Do not overbeat. Pour into cake pan. Bake for 50 minutes or until done. Cool in pan 10 minute; turn out. Cool completely and frost as desired.
Preheat oven to 350°. Combine the first 2 ingredients; mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to reserved topping. Mix and set aside. Press remaining mixture into 13 x 9-inch pan. Arrange apples over base. Blend sour cream and eggs; spread evenly over apples. Sprinkle reserved topping over apples. Bake at 350° for 25 to 30 minutes or until topping is golden brown and bubbly. Serve warm and refrigerate leftovers.
Season meat 2 days before cooking (or less). Rub entire surface of meat liberally with mix of seasonings. Wrap tightly in foil; refrigerate. One hour before cooking, bring meat to room temperature. Brown on all sides in 1 teaspoon shortening. Place in shallow roasting pan. Bake at 300° until done or 15 minutes per pound for rare, 20 minutes per pound for medium and 22 minutes per pound for well done. Best served at room temperature.
Put all ingredients in crock-pot. Cook on low all day. Cool and slice. Serve on rolls or buns with a bowl of "au jus" for dipping.
First, melt caramel and water over low heat in a medium pot. Second, after melting caramels, remove from stove and add the Rice Krispies and stir. Grease a 13 x 9 x 1 1/2-inch pan. Press mixture in the pan. Chill 30 minutes. Cut into medium bars.
Combine in mixing bowl. Mix and place in shallow casserole dish and top generously with crushed potato chips. Bake in a 350° oven for 20 minutes. Serves 4.