HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, mayonnaise, sour cream, lemon juice, water chestnuts, curry and cheese. Drain broccoli; arrange in bottom of greased casserole. Spread chicken over broccoli. Spread soup mixture over chicken. Sprinkle with Parmesan and paprika. Bake at 350° for 30 to 40 minutes until bubbly. Serves 6.
Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually stir in enough flour, a little at a time, to make a soft dough that leaves the sides of the bowl.
Slash flat edge of ham at 1-inch intervals, but do not cut into the meat. Combine remaining ingredients. Grill ham about 5 or 6-inches above the coals, brushing often with the barbecue sauce. Cook about 5 minutes on each side before turning, making 3 turns in all.
Leave root and one-inch of stem on beets; scrub with a vegetable brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 30 to 35 minutes or until tender. Drain. Pour cold water over beets and drain again. Trim off roots and stems and rub off skins; slice beets and set aside. Combine cornstarch and next three ingredients in a medium saucepan; bring to a boil and cook one minute, stirring constantly. Add sliced beets and mandarin oranges to sauce; cook until thoroughly heated. Makes six servings.
Mix egg, oats, onion and salt. Add beef and pineapple; mix well. Divide into individual shapes. Bake, uncovered, at 350° for 30 to 35 minutes. Top each loaf with sweet and sour sauce.
Drain and cover tomatoes with cold water, Bring to a boil. Scald over low heat for 15 minutes. Drain and add remaining ingredients. Cook 1/2 hour and seal in hot jars.
Softly cook onion, then add rest of ingredients. Stir constantly until bubbling. Put in casserole and cover with pie crust. Bake at 425° for about 20 minutes or until crust is done.
Combine potato flakes and rest of seasonings. Dip top of chicken breasts in peanut oil. Roll in potato mixture.
Boil chicken. Take off of bones. Make cornbread. Have ready. Mix cornbread and light bread. Cook celery and onion in broth with margarine or butter. Mix your bread mixture, with sage, salt and pepper, then your celery and onion, broth from chicken. Last, add eggs, then just punch your chicken breasts down in dressing. Make sure you have enough broth so that your dressing will not be dry. Cook for about 1 1/2 hours at 325°, a little longer if needed. This serves about 15 people.
Mix and shape into balls (may need to add a little water to mix). Cook on cookie sheet for 15 minutes at 350°.
Boil noodles five minutes; drain. Mix all ingredients, except 1/4 cup butter.* Pour into large baking dish and bake 45 to 60 minutes at 350°. Saute almonds in remaining butter. Pour on top and watch it disappear.
In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spread into a greased 2-quart casserole. In saucepan, melt the oleo. Brown remaining bread crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.
In large saucepan simmer chopped onion in a small amount of water. Add milk, soup and frozen broccoli. Cook together over low heat until warm. Add Velveeta cheese and stir until melted.
In a mixing bowl, combine chicken, celery, green onions, lemon juice and 1/8 teaspoon pepper. Stir in eggs, mayonnaise, sweet pepper and mustard. Cover; chill for at least 1 hour.
Spread cookies, pretzels and raisins into a 13x9 inch lightly greased jelly roll pan. Set aside. Cook and stir chips over low heat until melted and smooth. Quickly drizzle melted chocolate over cookie mixture, spreading with spatula to coat evenly. Top with candy corn and colored sprinkles; pressing lightly into mixture. Chill until firm. Brake into pieces and put into treat bags.
Sprinkle flour and sugar over mixture. Next pour boiling water over entire dish. Bake at 350° for 50 minutes or until brown on top.
Flatten each piece of pork slightly. Heat the 1 tablespoon butter over medium-high heat in a skillet. Saute pork about 2 minutes each side. Remove from pan.
Scald liquid. Combine sugar, salt, shortening and liquid. Let cool to lukewarm. Add yeast cakes, dissolved in warm water. Now, add egg; beat enough to mix the egg in thoroughly. Stir in enough flour to make the dough clean the bowl as you stir (about 5 cups). Now, grease dough and bowl. Cover tightly and let it rise. Put in warm place. In about 1 hour it will be light.
In small bowl dissolve yeast in the warm water. In large bowl combine 5 cups flour, sugar, baking powder, salt and baking soda. With pastry blender or 2 knives, cut in shortening until mixture resembles fine crumbs. Stir in buttermilk and dissolved yeast until dough leaves side of bowl. (Dough will be soft.)
Grease a 13 x 9-inch casserole dish. Brown sausage and drain well. Layer bread, sausage and cheese twice. Beat together eggs, milk and mustard. Pour over layers. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour, until a knife comes out clean. Cut into squares and serve.
Heat oil in skillet or wok. Fry all ingredients over low heat for 10 minutes. Add well beaten egg. Cook and stir 5 more minutes (may add more soy sauce).
Chop finely lettuce, cauliflower and onion. In layer put lettuce, cauliflower, onion, bacon bits, Mozzarella cheese and salad seasoning. Spread salad dressing on top like icing. Sprinkle Parmesan cheese and croutons on top. Sit in refrigerator overnight, then toss and eat.
Marinate steak or chicken for 24 hours, then charcoal broil. You'll be reminded of a well known restaurant dish!
Brown meat with onions; set aside. Blanch bean sprouts by submerging in 2 cups boiling water; drain. Plunge into 2 cups cold water; drain. Chop into small pieces.
Melt marshmallows in reserved pineapple juice over low heat. Add cream cheese to it. Melt as well as you can (will be lumpy). Prepare jello according to package instructions, but use 1/2 cup cold water instead of 1 cup water. Combine pineapple, jello and nuts. Place in mold or pan. Chill.
Melt chips. Measure nuts and mix with noodles. Pour nuts and noodles into melted chips; stir until coated. Drop by spoonfuls onto wax paper.
In a large skillet, brown ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup and simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles or rice.
Mix both puddings and milk with mixer on low speed for 3 or 4 minutes. Fold in ice cream. Pour into graham cracker pie shell or standard baked crust. Let it set for an hour or so and then put Cool Whip on. Take the Hershey bar and a potato peeler and shave it all over the top as much as you like. Keep in refrigerator until ready to serve.
Cream shortening, sugar and egg; mix well. Sift soda and flour together and add to the creamed mixture with orange juice. Bake 12 to 15 minutes in 375° oven or until edges are browned.
Cream Crisco and sugar; add boiling water to All-Bran and salt. Add this to sugar and Crisco mixture. Let cool. In a separate bowl, dissolve yeast in 1 cup warm water with 1 teaspoon sugar added. Add 2 cups flour to sugar, Crisco and bran mixture. Add eggs. Add 2 cups flour. Add dissolved yeast. Add 2 cups flour. This dough may be kept in the refrigerator and used over a period of week. Let rise 2 hours before baking. Bake at 350° for about 20 to 25 minutes.
Soak gelatin in cold water. Dissolve in boiling water. Blend cranberry sauce, lemon juice, pecans, pineapple and mayonnaise. Can add a drop of red food coloring.
Brown pork chops. Put all other ingredients in large baking dish. Place pork chops on top. Cover; cook in a 400° oven for about 1 to 1 1/2 hours. Cook, uncovered, the last few minutes.
Sift flour, soda and salt together and set aside. Beat butter and sugar until well blended and smooth. Add egg and vanilla, beat well. Add sifted ingredients and mix until combined. Stir in Rice Krispies and chocolate morsels. Drop by spoonfuls onto a lightly greased cookie sheet. (I use a small size cookie scoop.) Bake in 350 degree oven for 10 - 12 minutes.
Cream sugar and butter; beat in egg. Stir in bran. Combine bananas, water and vanilla; add to mixture. Sift in flour, baking powder, salt and soda; add walnuts and stir until blended. Place in 8 x 4-inch or 9 x 5-inch pan. Bake at 325 to 350° for about 50 minutes (test with toothpick; do not overbake).
Preheat oven to 375°. Spray 2-quart casserole dish. Arrange apples in dish. Sprinkle with lemon juice and cinnamon. In a medium bowl, combine flour, brown sugar and oatmeal. Cut the margarine and spread over fruit. Bake 40 minutes.
Whip all ingredients together. Serve warm with Ritz crackers. (May substitute crab for shrimp.)
Melt margarine in a 2-quart casserole. Blend in flour and salt. Add milk. Cook 8 minutes on High, stirring every 1 minute. Add cheese and stir. Cook 1 minute. Add macaroni. Cook 7 minutes on High stirring halfway through.
Stir together all ingredients and drop by a tablespoon onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes or until golden.
Drain salmon and saute with oil. Add onion and continue to stir until onion has wilted. Add slightly beaten eggs to pan and stir until eggs begin to set. Remove mixture to crust. Sprinkle with pepper and cheese over mixture. Place pizza in a 350° oven until cheese melts.
Put Cool Whip in mixer, then add sugar and vanilla. Add 2 cups of cocoa for chocolate.
Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs. Mix well. Stir in 1/2 c. chocolate chips into batter. Pour into crust. Sprinkle top with remaining 1/4 c. chocolate chips.
Simmer water, prunes, dates and raisins four minutes. Beat in eggs, vanilla and walnuts. Add dry ingredients until well blended. Bake in a 9 x 9-inch pan at 350° for 30 minutes. Makes 16 squares.
Melt margarine in a large pot. Add milk. Bring to a boil. Drain peas and add to milk and margarine. Separate layers of biscuits. Drop into mix. Dumplings are ready when they begin to roll up. Salt and pepper to taste.
Lay split ladyfingers in bottom of 9 x 13-inch pan to cover. Mix and beat pudding and milk. Fold into pudding mixture 1/2 of Cool Whip. Pour over ladyfingers. Top with other half of split ladyfingers. Spread remainder of Cool Whip on top. Crumble Heath chocolate bars on top of Cool Whip. Refrigerate for several hours before serving.
Marinate chicken in sauce made with other ingredients for at least 1/2 hour, turning frequently. Broil over hot coals, basting often with sauce. Great chicken done on the grill on a nice day!
Combine wafer crumbs, butter and powdered sugar. Butter sides and bottom of an 8-inch spring-form pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over low, but not boiling water. Stir until smooth. Add eggs, one at a time, to cream cheese. Gradually add sugar, mixing until well blended. Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan. Bake cake at 350° in center of oven for 40 minutes. Turn off oven and let cake sit in oven for 45 minutes. Cover and chill for at least 4 hours before serving.
Combine all ingredients in saucepan; bring to a boil over medium heat. Reduce to low heat and simmer, covered, 30 minutes.
Mix all ingredients thoroughly. Fill mug or cup 1/3 full with mix. Pour boiling water over mix and stir.
Heat oven to 350°. Mix first 8 ingredients in large mixing bowl with fork, then add next 3 ingredients with beater until everything is mixed together, then fold in nuts and dates. Makes 2 loaves. Bake at least 1 hour or longer if needed. Test with toothpick. Instead of dates you can use raisins.
Mix Miracle Whip with celery, cheese and Fri Chik and spoon onto bread in open-face fashion. Broil just long enough to melt cheese and serve hot. Burger buns are a nice substitute for bread.
Sprinkle chicken with salt and pepper; roll in flour. Brown chicken on both sides in fat. Combine soup and pineapple; pour into baking dish. Add chicken on top of sauce and bake at 350° for 45 minutes. Yield: 8 servings.
Shred cabbage and put in baking dish. Saute onion and celery. Add hamburg and heat until redness is gone. Add uncooked rice, tomato soup and water. Simmer. Pour over cabbage. Bake at 325° for 1 to 1 1/2 hours or until rice is done.
Preheat oven to 325°. Separate hamburger buns and spread 1/2 can tomato paste on all six halves. Set aside. Put margarine in frying pan and saute ground beef and onion. Melt cheese spread in double boiler and season to taste with garlic and oregano. Spoon beef on buns and cover with melted cheese. Bake in a 325° oven for 5 minutes, or until cheese browns.
Measure 1/2 cup of the egg whites (about 4 whites) into large bowl of an electric mixer. With mixer at highest speed, beat whites until frothy, then gradually beat in 1/2 cup of sugar, one tablespoon at a time, until mixture will stand in stiff, but not dry peaks. Beat in the salt, vanilla and orange peel. Stir together the baking powder and flour until blended, then sift mixture over beaten whites; fold until smoothly blended. Fold in the butter until blended.
Mix eggs and sour cream; add Jiffy mix, then add cheese, corn and broccoli. Pour in skillet with oleo. Bake at 400° for 40 minutes.
Combine cucumbers (unpeeled), slat and 1 gallon water in a crock. Let stand covered for 1 week. Drain. Place back into crock and pour boiling water over to cover. Let stand 24 hours; drain. Place back into crock. Add alum and pour boiling water over to cover. Let stand 24 hours. Drain.
Cook pasta al dente. Keep warm. Heat oil, garlic and onion in a medium skillet until onions wilt; add bacon and take off heat. Stir together cheese and egg. Add pasta to skillet with oil, onion, garlic and bacon; toss. Add cheese and egg mixture and return to heat until egg curdles. Serve with crunchy French bread and enjoy.
Crust: Crush crackers. Combine with 1/4 cup sugar and melted butter. Double for 9 x 13-inch pan.
Mix all ingredients except bacon. Pour into casserole dish. Top with bacon slices. Bake, uncovered, at 350° for 30 to 45 minutes.
Mix together beef, bread crumbs, onion powder, garlic powder, salt and pepper, egg, 1 tablespoon soy sauce and milk. Roll into meat balls. Brown and drain fat.
Mix sugar and oleo in skillet. Add egg yolks, chopped dates and the pecans. Cook slowly, stirring for about 10 minutes. Remove from heat and add Rice Krispies. When cool enough to handle, roll into balls the size of a walnut and then roll in coconut. Makes 40 servings.
Place all ingredients in blender. Blend until smooth. Chill. Serve over a block of cream cheese with crackers. Also good dip for chicken fingers. You'll wonder how this got its name.
Wash and core apples; remove peeling from the top 1/3 of each apple. Arrange in dish large enough to hold them. In a saucepan, bring water, vanilla, cinnamon and fructose to a boil and pour over apples. Bake for 1 hour in 350° oven. Baste frequently. These are especially good, especially for diabetics.
Combine dry ingredients in large bowl. Add raisins and walnuts. Combine egg, vanilla and melted shortening. Add to other ingredients. Dissolve soda in the undrained pineapple. Stir until just blended. Pour batter in greased 8 x 4 x 4-inch loaf pan. Bake in a moderate oven at 350° for 1 hour or until done. Serve with cream cheese spread.
Preheat oven to 325°. Cream the sugars and shortening. Add eggs and beat until smooth. Sift the flour, baking powder, baking soda and salt. Add remaining ingredients. Drop by teaspoonfuls on well-greased and floured cookie sheet. Bake at 325° for 11 to 12 minutes, until golden. Makes 3 dozen cookies.
Preheat oven to 300 degrees. Mix all ingredients in pan with a tight fitting lid. Cover food with foil before covering with lid. Bake for 3 hours. Do not lift lid while cooking. Serve over rice.
Combine tomatoes, peppers, onions, salt, garlic and vinegar. Bring mixture to a boil, reduce heat and simmer 20 minutes. Pour into hot jars leaving 1/4-inch headspace. Process 30 minutes in boiling water bath. Yields about 7 pints.
Mix all together. Put in shallow loaf pan. Bake about 45 minutes with cover at 400°. Uncover last few minutes.
Pare eggplant; cut in cubes. Cook in salted water until tender. Mix eggs together. Add crumbs, onion, butter, salt and pepper. Drain eggplant; mix all together. Pour into buttered dish. Bake in a 400° oven until brown.
Mix first 9 ingredients. Add to hot milk and cook until it thickens. Put in pie shell. Beat egg whites and white sugar until stiff. Put on top of pie and bake at 400° until light brown.
Mix everything together and marinate overnight. Place wings on foil-lined cookie sheet and bake at 350° for 1 hour. Can be served hot or cold.
Mix first 5 ingredients until crumbly. Press half of mixture in 9 x 12-inch pan. Put in apples. Sprinkle rest of mixture over apples. Press lightly. Sprinkle top with cinnamon. Bake in preheated 350° oven for 40 minutes. Cool. Cut into squares.
Mix soda with fruit juice. Mix all ingredients together and bake at 300° for 1 hour. Makes 5 loaves.
Place cream cheese in 1 quart baking dish. Heat, uncovered, in microwave, using Medium, Slow cook or 50% power for approximately 5 minutes or until well melted. Stir one time during cooking. Stir in soup, onions and baby shrimp. Cook at same power as before for 3 1/2 to 4 minutes or until heated through. Stir 2 to 3 times during cooking. Serve with crackers or fresh vegetables.
Chop onions, celery and ham. Mix together all ingredients. Turn out on plastic wrap and wrap. Squeeze into desired shape. Roll in chopped pecans. Chill until 1/2 hour before serving.
Combine dry ingredients in large mixing bowl. Add carrots, salad oil and eggs. Beat until well mixed. Add other ingredients and stir. Put batter in two large or 3 small loaf pans which have been oiled and floured. Bake at 350° for 1 hour.
In one bowl, cream oil and beaten eggs. Sift flour, salt and baking soda and add to the mixture. Set aside. In a small bowl, stir vinegar and buttermilk together. Mix all ingredients together. After stirring, add food coloring and stir it in, until well blended. Pour evenly into three well-greased and lightly floured round cake pans. Bake at 350° for 20 to 25 minutes (oven temps may vary). Add frosting and chopped walnuts.
Bake yellow cake mix with pudding as directed in an oblong pan. When cake is cool, take out of pan. Use thread or a knife and slice cake lengthwise to make two long layers. While cake is baking, mix flour with milk. Cook until thick (about 2 or 3 minutes). Let cool. Mix butter and shortening. Beat 4 minutes with electric mixer. Add sugar and vanilla. Beat 4 more minutes. Add cooled flour mixture and beat 4 more minutes. Spread this mixture on bottom layer of cake and put top layer back on. Slice into bars. This tastes exactly like Hostess Twinkies.
Melt margarine. Mix all dry ingredients, then add liquids. Mix and knead 3 minutes. Form into a ball and roll into 1/3 to 1/2-inch thick. Cut into shapes. Bake on lightly greased cookie sheet until hard and crisp, 30 minutes, at 350°. (Dough will be stiff.)
Brown chops on both sides in ovenproof skillet; pour off drippings. Stir in soup and water. Cover. Bake at 350° for 45 minutes.
Beat eggs until frothy. Add sugar and beat until creamy. Add oil. Blend in dry ingredients with zucchini. Beat on medium speed for 1 minute. Mix in nuts. Pour into 2 greased loaf pans. Bake 1 hour in a 350° preheated oven.
Combine salad dressing, parmesan cheese and milk, mixing well. Add all other ingredients except lettuce and toss lightly. Chill several hours and serve on lettuce.
In skillet, cook beef, onions, celery and green pepper until meat is brown; drain off fat. Sprinkle meat mixture with rolled oats, parsley, 3/4 teaspoon salt, garlic powder and pepper. Core cabbage; cut into 6 wedges. Place on top of meat. In bowl, combine tomato sauce, vinegar, brown sugar, 1/2 teaspoon salt and dash of pepper; mix well. Pour over cabbage and meat. Cover and simmer 15 to 20 minutes until tender. Serve at once. Makes 6 servings. (Cabbage tends to water and thin sauce, so best to serve soon.)
Mix well and set aside. Toast 5 or 6 slices of bread in broiler. Spread 1 side with a little butter and prepared mustard. Spread meat mixture evenly over this. Make sure to get the meat to the very edge of bread because it will shrink away a little. There should be a good covering of meat, but not too thick. Broil just until meat is done. Doesn't take long. Important to use very lean hamburger so the grease doesn't soak up the bread. Very tasty and quick to make.
Cook sausage and drain. Set aside. Grease pizza pan. Press crescent dough on greased pan. Press to all sides. Bake at 375° for 5 minutes on lower rack (until puffy). Reduce heat to 350°. Spread sausage over dough and sprinkle cheese! Combine remaining ingredients and pour over cheese. Bake for 30 minutes at 350°.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3-inch loaf pan or 2 smaller ones. Mix all ingredients; beat 30 seconds. Pour into pans. Bake until wooden pick inserted in center comes out clean, for 55 to 65 minutes (9-inch pan). Cool slightly; loosen sides of loaf from pan. Remove. Cool completely before slicing. To store, wrap and refrigerate no more than 10 days.
Butter a 5-cup souffle dish (or 6 individual dishes). Put all ingredients, except sharp and cream cheeses, into blender. Whip to blend. Add cheese by the chunk. Mix on high for 5 seconds. Bake for 50 minutes at 375° (or 15 to 20 minutes for individual dishes).
Drain and mash with fork the artichoke hearts. Combine all ingredients and bake at 350° for 20 minutes in small casserole dish. Serve hot with chips, vegetable sticks or Melba toast rounds.
Heat oven to 350°. Grease and flour 12-cup Bundt pan. Beat cake mix, oil, water and egg whites on low speed until moistened. Beat at medium speed, scraping bowl often for 20 minutes. Pour approximately 2 cups batter into pan. Pour approximately 3/4 cup batter into small bowl. Stir in food coloring and extract. Carefully pour red batter over white batter in pan. Carefully pour remaining white over red. Bake until cake pulls away from sides of pan, 40 to 50 minutes. Cool 10 minutes. Invert on serving plate. Cool completely.
Put all ingredients except water and tomato sauce in a bowl; mix well. Shape into 2 loaves. Brown loaves on all sides in a greased frypan over medium heat. Pour off fat. Add water. Pour tomato sauce over loaves. Cover and cook over low heat for 30 minutes. Add more water during cooking if needed. Makes 2 servings.
Simmer sausage and onion in water, uncovered, for 10 minutes. Stir in corn meal gradually. Add seasonings, stirring constantly. Simmer 10 minutes more, stirring occasionally. Pour into 2 greased loaf pans. Chill until firm. Tip out and slice into 1/4-inch thick slices. Fry in hot oil until brown on both sides. Serve topped with syrup or salsa.
Place chicken breasts in an 8 x 10-inch pan. Pour Prego sauce over chicken and bake 1 hour at 350°. Sprinkle with Mozzarella and Parmesan cheese. Reduce heat to 325° and bake until cheese is melted. Serve over cooked noodles.
Crumble biscuits very fine. Cover with water and let stand for 10 minutes. Add 1 cup sugar, cocoa, can of milk and margarine. Beat with electric mixer. Beat egg yolks and add to mixture. Add vanilla. Bake in square pan until done at 375°; let cool. Beat egg whites and 1/3 cup sugar. Spread over pudding and cook until brown.
Place pork in a Ziploc bag. Mix remaining ingredients together and stir well. Pour over meat, close bag and let marinate in refrigerator 24 hours. Grill over medium heat for 10 minutes on each side or until just slightly pink in center.
Cook spaghetti. Mix with butter and Parmesan cheese. Spread in pan like you would for pie.
Cook margarine, sugar and dates until thick. Remove from heat; add nuts, Rice Krispies and flavoring. Cool and make into small balls and lightly roll in powdered sugar. These will keep nicely in a covered container.