HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Put into covered casserole and cook for 5 hours at 250°. Add salt and pepper to taste. (Mix the soup and water separately and pour over the other ingredients. This makes a rich, brown gravy.)
Cook macaroni according to directions on package; set aside. In saucepan, combine soup, milk, chopped onion and pepper. Place over low heat and add cubed cheese. Stir occasionally until cheese melts. Combine macaroni and tuna in a 1 1/2-quart casserole. Blend in cheese sauce. Bake, uncovered, in preheated 325° oven for about 20 minutes.
Cover sea scallops with blackened seasoning and let sit for a few minutes. Heat gas grill and put on fish screen or aluminum foil on grill. Grill until tender.
Cut beef, reserve 1/4 cup for topping. Brown rest of beef and onions in bacon drippings. Drain, melt oleo, add flour and blend. Gradually add milk. Cook slowly stirring constantly until thickened. Add cheese, stir until melted. Mix with macaroni in 2-quart casserole. Top with dried beef. Bake at 300° for 45 minutes.
In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups of the broth, all at once. Stir until smooth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Add the cheese and stir until melted. Stir in macaroni, chicken, pimentos, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.
Chop onions and brown onions in margarine or butter. Add garlic and meat. Cook until meat seems to be done; add tomatoes. Cook slowly. Cook thin spaghetti per instructions on package. Drain spaghetti. Add grated cheese and olives to sauce while hot. Stir in spaghetti and serve.
Cook broccoli as directed. Cook rice. Combine cooked rice, soup and cheese. Layer broccoli, then rice mixture. Bake until heated through. Serve.
Cook over low heat for 2 to 3 hours, stirring frequently. Watch the bottom of kettle, chili burns easily.
Use a 3-pint casserole dish. Melt the butter and oil; brown the chicken on both sides. Remove from casserole and place to one side. Peel and slice the onion, place in the casserole and cook for 2 or 3 minutes until soft. Peel and slice the potatoes, put into the casserole and stir together with the onion. Cook for 10 minutes with the lid on. Peel and slice the apples, add them to the casserole and cook for a further 5 minutes. Sprinkle the flour over the mixture and stir in. Add the apple juice and bring to the boil, stirring.
Beat and cook first five ingredients until thickened. Beat the cream cheese until soft. Add the grated onion. Add the cooked ingredients. Mix well and add pepper to taste. Great served on sliced cucumbers.
Toss together blueberries, lemon juice and vanilla. Spoon into buttered 8-inch square pan. In bowl, combine vanilla, Bisquick, sugar, cinnamon and nutmeg. Sprinkle over blueberry mixture. Dot with butter. Bake 45 to 55 minutes at 350° or until crispy. You can try canned apples, cherries, etc.
Cream and pat first three ingredients into a 9 x 13-inch pan. Bake at 350° for 25 minutes; cool. Mix next 3 ingredients until creamy and spread on crust. Beat remaining 3 ingredients until thickened and spread on top. Spread rest of whipped topping on top and sprinkle with crushed nuts. Chill for a few hours in refrigerator.
Roll thin 1 package pie crust mix and cut with small biscuit cutter. Place smoked oyster in center of dough round. Fold; press edges together and bake.
Mix together, hamburger, chicken rice soup, egg, cornflakes and worcestershire sauce. Top with little butter. Bake 1 hour in 350° oven.
In a small mixing bowl, beat cream cheese and chocolate syrup. Fold in Marshmallow Creme. Cover and refrigerate until serving. Serve with fruit. Makes about 2 cups.
Cut meat into narrow strips about 2 inches long and dust with 3 tablespoons flour mixed with salt and pepper. In a skillet, brown meat and onion in 2 tablespoons Crisco for about 3 minutes, or until meat is browned. Add remaining Crisco to skillet and stir in remaining 1 tablespoon of flour. Gradually stir in beef stock and cook, stirring, until sauce is smooth and thickened. Stir in mustard and sour cream; cover and cook over very low heat for about 1 hour, or until meat is tender. Do not let sauce boil. Serve over rice or pasta.
Mix thoroughly for 1 to 2 minutes. Pour into 2 greased loaf pans. Bake 1 hour at 350°. While warm, glaze with:
In medium saucepan, combine meat, water and spices. Bring to boil. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Remove from heat. Using 2 forks, shred meat very fine. Wrap tortillas in foil; heat in 350° oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla. Fold up envelope fashion; fasten with toothpick.
Combine ingredients. Mix thoroughly. Bake at 350°. Grease and flour 9 x 13-inch pan for 25 to 30 minutes.
Mix cabbage, noodles, onions, almonds and sesame seeds in large bowl. Combine oil, vinegar, salt and pepper, brown sugar and 1/2 flavor packet together, mix well. Pour dressing over cabbage mixture and serve chilled.
Put ingredients in bowl; mix. Make 3 holes; into each hole, put one of the following: 2 teaspoons vanilla, 2 tablespoons vinegar, 10 tablespoons melted oleo. Over this, pour 2 cups cold water. Stir until smooth. Pour into 9 x 13-inch pan. Bake at 350° until toothpick comes out clean, about 35 to 40 minutes.
Bring margarine, water and cocoa to a boil in heavy saucepan over medium heat, stirring well. Remove from heat and add remaining ingredients. Mix well and pour into a well-greased and floured jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Bake at 350° in a preheated oven for 30 minutes. Ice with the following frosting.
Brown meat, onions and garlic in butter. Add flour. Mix well to coat beef. Add consomme and beer. Season with rest of ingredients. Bake in 300° oven until meat is tender, about 3 hours. Serve with noodles or rice.
Cook sausage until done. Drain. Mix remaining ingredients with sausage and cook in microwave, crock-pot or stove top until Velveeta is melted. Serve with chips.
Melt oleo in 9 x 13-inch pan. Cover with rice. Mix soups, water, mushrooms, water chestnuts and almonds and pour over rice. Place chicken on top of mixture and season lightly with salt and pepper. Cover with foil. Bake for 1 1/2 hours at 300°. Uncover and bake for an additional 1/2 hour.
Place chicken breast halves between sheets of waxed paper; pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 1/2 tablespoons each of oil and margarine in large skillet. Cook chicken over high heat for 3 minutes on each side; transfer to warm serving platter. Add green onions, lemon juice, brandy, parsley and the Dijon mustard to pan. Cook for 20 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Makes 4 servings.
Drain all fruit. Mix fruit. Sprinkle Jell-O over fruit. Stir thoroughly. Refrigerate for 30 minutes. Add pecans, marshmallows and sour cream. Stir well, fold in Cool Whip. Return to refrigerate for 30 minutes. Serves 15.
Combine all ingredients in a saucepan; bring to a boil, stirring constantly until sugar melts. Boil, uncovered, until reduced to 1 1/3 cups. Use for chicken or pork.
Mix and pour into a Pam-sprayed 3-quart casserole dish. Bake at 300° for 30 minutes.
Mix the peanuts, sugar and water; boil until water is gone. Pour on cookie sheet. Bake for 10 minutes at 300°. Remove from oven; stir and sprinkle salt. Return to oven for 15 minutes. Stir again; bake 10 minutes more. Remove and cool. Makes 6 cups. Great for Christmas gift!
Dissolve jello in water; add vinegar. Cool until almost set, then add remaining ingredients. Pour into a ring mold and refrigerate until firm.
Brown meat in heavy 6-quart kettle or pan. Chop celery and onion. Cook until onions are transparent. Add other ingredients. Chop or cut cabbage into bite size pieces. Bring to a boil for 20 minutes. Add salt, pepper and sugar. Reduce heat and let simmer for 2 to 3 hours. Keep adding extra water as needed.
Boil turkey giblets with celery and onion. Set aside. Toast loaf of bread and tear into pieces.
Mix all ingredients in mixing bowl except parsley and olives. Divide in half and form into 2 balls. Coat with parsley by rolling, then decorate with olive slices. Chill an hour or more before serving with party crackers. Stores well in refrigerator, tightly covered.
Peel and cut potatoes into chunks. Boil about 15 minutes. While potatoes are cooking, saute onion in butter or margarine. Drain potatoes and add onion, cream-style corn, milk and salt and pepper to taste.
Mix beaten eggs, sugar, oil and vanilla. Add flour, soda, baking powder and salt. Mix well. Add apples; mix well. Bake at 350° for 40 to 45 minutes.
Mix first five ingredients. Beat 10 minutes with electric mixer. Fold in grated German chocolate and the chocolate chips. Pour into a greased and floured Bundt pan. Bake at 325° for 1 hour or until done.
Brown ground beef. Shred vegetables, beef, carrots and cabbage. Squeeze out excess juice after shredding. Add soy sauce, salt and garlic powder to taste. Roll small amounts into egg roll wrappers.
Mix and put into oiled muffin tins. Bake at 450° or 475°. Makes 12 rolls.
Combine the flour, baking powder, salt and sugar in bowl. Cut in shortening until the mixture looks like coarse corn meal. Add milk and mix until the dough holds together. Knead a few strokes on a lightly floured flat surface. Roll and cut with biscuit cutter. Place on an ungreased baking sheet and bake at 425° for 12 to 15 minutes.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped cream, blending well. Spoon into crust; chill until set, at least 4 hours. Serve with topping or glazed.
Grate or chop (or use blender) zucchini and onions. Put 5 tablespoons salt (canning) over this mixture and let set overnight. Drain and rinse. Put all ingredients into a 5-quart cooker. Bring to a boil, then simmer 10 to 15 minutes. Put in hot jars and seal.
Soften cream cheese. Mix all together into a ball. Roll in nuts. Refrigerate.
Mix all ingredients together. Pour in a pie shell. Bake 45 minutes at 350°.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla; mix lightly but well. Combine flour, salt, soda, baking powder, cinnamon and nutmeg. Add dry ingredients to egg-zucchini mixture and stir until well blended. Add nuts, if desired. Pour into 2 (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 hour. Cool on a rack.
Mix sugar and flour in large bowl. Mix Coke, oil, margarine, cocoa and vanilla in saucepan. Let come to boil. Remove from heat and add marshmallows. Pour over dry ingredients. Add buttermilk, eggs and baking soda and mix well. Pour into greased and floured oblong pan. Bake at 325° for 45 to 50 minutes.
Cook potatoes until tender. Drain well. Mix with hand mixer until creamy. Add ingredients. Bake for 20 minutes in 350° oven.
Mix ingredients. Grease and flour 8 x 8-inch pan. Bake in 350° oven for 30 to 35 minutes.
Mix Veg-All, margarine, sour cream, chicken and soup. Pour into pie shell. Invert second pie shell on top. Seal around edges; dot with butter. Bake at 375° for 30 to 45 minutes, until golden brown.
Brown sausage. Drain and spread in a 9x13-inch casserole dish. Combine eggs, onion, milk, salt, pepper and Bisquick, blending well. Pour over sausage. Sprinkle top with cheese.
Brown sausage and drain well; put potatoes in 2-quart casserole and put flour, salt, sausage and cheese in layers. Pour milk over all; cover and bake at 350° for 50 to 60 minutes. Uncover the last 10 minutes.
Heat oven to 350°. Place beans in 1-inch salted water (1/4 teaspoon salt, if desired, to 1 cup water). Heat to boiling; reduce heat. Boil, uncovered, 5 minutes. Cover and boil 4 to 6 minutes or until desired tenderness. Drain.
Squeeze juice from lemon over chicken and let stand for 10 minutes. Mix chicken, celery, onions and cucumbers with mayonnaise, salt and pepper. Refrigerate. Add almonds just before serving.
Make a syrup of the sugar and water by boiling for 1 to 2 minutes. Add tea and jello. Add all fruit juice and let stand for 24 hours. Add Hawaiian Punch and ginger ale when ready to serve.
Melt chocolate almond bark; mix in Rice Krispies, nuts and marshmallows. Pour into lightly buttered pizza pan. Sprinkle with coconut and top with pieces of cherries. Melt 2 to 3 squares of white almond bark with 1 tablespoon oil and drizzle over the top. Refrigerate until set.
Cream butter; add sugar. Blend in milk and flavorings. Drain cherries. Shape small amount of sugar mixture around each cherry. Chill at least 2 hours. Melt chocolates and shortening and dip cherries. Place on wax paper. Store in airtight container in a cool place.
Fry hamburg and onion in Dutch oven. Add cans of beans, soup and tomatoes and stir. Simmer until hot. Stir occasionally. Serves 9.
Melt margarine. Mix all ingredients together in large bowl. When combined and firm, place on pizza sheet or cookie sheet with sides. Place in refrigerator until it hardens.
Heat oven to 400°. Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Measure flour by dipping method. Blend flour, cream of tartar, soda and salt. Stir in. Shape dough in 1-inch balls. Roll in mixture of 2 tablespoons of sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Cookies puff up at first, then flatten out.
Combine first 6 ingredients. Spoon into pie crust. Cover with top crust. Crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes. Easy and good.
Cut fish fillets into serving-size pieces. Combine flour, salt and pepper. Coat fish with flour mixture. Place fish in a frying pan containing about 1/8-inch hot (but not smoking) oil. Fry at moderate temperature for 4 to 5 minutes or until brown. Turn carefully and fry additional 4 to 5 minutes or until fish is brown and flaky and no longer translucent in the center. Drain on paper towels. Yield: 6 servings.
Makes 2 large cakes. Mix well and bake at 350° for 1 hour or until cake springs back when touched.
Cream the shortening and sugar. Add egg. Add molasses, then hot water with soda. Slowly add flour with spices. Mix well and drop by teaspoonfuls on greased cookie sheet 2-inches apart. Bake in a 400° oven for 10 to 12 minutes.
Beat eggs, vanilla, sugar and oil and mix well. Add flour, powder, salt and milk; beat well. Put in large cookie sheet, greased and floured. Bake at 350° for 25 minutes. Cool and refrigerate. Spread peanut butter on top when cool. Melt chocolate and pour over peanut butter.
Combine cabbage, celery, onions and green pepper. Add 2 cups of sugar and blend well.
Heat oven to 300°. Grease and flour 9 3/4-inch tube pan.
Combine all ingredients except matchstick cucumber pieces, in a food processor or blender. Cover and process or blend until nearly smooth. Press mixture through a fine mesh strainer, 1/3 at a time, holding strainer over bowl to catch juices (you should have about 1 2/3 cups strained juices). Discard solids. Transfer strained juices to a 2-quart square baking dish. Cover and freeze for 3 to 4 hours or until firmly frozen. Break up frozen mixture. Transfer mixture to a chilled large bowl. Beat with an electric mixer until slushy, but not melted. Return to baking dish. Cover and freeze for 2 to 3 hours or until firm.
In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2 to 3 minutes or until thickened. Place pork chops in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18 to 22 minutes or until juices run clear, basting occasionally. Yield: 6 servings.
Combine all ingredients. Bake at 350° to 375° for 1 hour. Seems better if frozen awhile. M-mmm good! Top with Banana Nut Bread Spread.
Preheat oven to 350°. Line bottom of Pyrex baking dish with pineapple. Mix flour and sugar. Sprinkle mixture over pineapple. Cover with grated cheese. Sprinkle cracker crumbs on top of cheese. Pour melted margarine over crackers. Bake for 30 minutes.
Wash and pat dry your favorite cuts of chicken. Place, skin side down, in ungreased baking pan. Sprinkle with Lawry's seasoning. Cover pan with foil. Bake at 350° for 30 minutes. Turn chicken and sprinkle with Lawry's again.
Sift flour, baking powder and salt in a mixing bowl. Add corn meal, corn, diced onion, egg and beer. Beat in oil. Let set 5 minutes. Drop by teaspoonfuls into 350° fat until brown. Makes 42 small puppies.
In saucepan cook onions in margarine until tender. Add broth, water, worcestershire sauce. Bring to a boil, reduce heat, simmer covered for 25 minutes. Put bread into 4 oven proof bowls. Pour mixture over bread and sprinkle top of broth with mozzarella cheese. Broil until cheese melts and is slightly brown. Serves 4.
Melt margarine. Mix all ingredients together except cheese. Quarter hot potatoes lengthwise and place in a bake-and-serve dish. Cover potatoes with mixture, then sprinkle grated cheese over them.
Leave skins on and wash potatoes thoroughly. Slice potatoes in wedges or in rounds. Layer in 9 x 13-inch pan sprayed with Pam. Chop carrots in rounds and slice onion; add to potatoes. Sprinkle on seasoning and bake at 400° for approximately 30 minutes.
Combine all ingredients in bowl and work together with hands, as heat from hands softens margarine. Work until crumbly and small balls form. Sprinkle over top of apples prepared as for a pie. Bake at 400° for 40 minutes or until done.
Melt butter in a 2-quart measuring cup on High for 30 seconds to 1 minute. Stir in flour and salt. Microwave on High for 30 seconds. Slowly stir in milk. Microwave on High for 6 to 8 minutes, stirring several times. Sauce should boil and thicken. Pour into 1-cup freezer-safe containers. Seal, label and freeze. May be frozen up to 3 months.
Wash and scrub potatoes. With skin still on potatoes, cut into chunks and place in a casserole dish. Sprinkle onion soup mix over potatoes. Melt butter and pour over potatoes. Stir until all the potatoes are coated. Bake in a 350° oven for approximately 45 minutes or until tender. (I microwave mine on High for about 20 minutes or until tender.) Be sure to stir potatoes every once in a while, while they are baking.
Cook pasta in 4 cups hot water for 8 minutes, then add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer until shrimp turn pink and pasta is tender (about 1 to 3 minutes); drain and leave in saucepan. Melt margarine or butter; stir in cornstarch, bouillon granules, garlic and lemon pepper seasoning. Add 3/4 cup milk. Cook and stir over medium-high heat until thickened and bubbly, then stir 2 minutes more. Stir in wine or milk. Pour over pasta mixture and toss to combine. Sprinkle top with Parmesan cheese. You may garnish with tomato and parsley if you desire. Makes 3 servings.
Dissolve the yeast in the warm water. Add the sugar, oil, egg, salt and flour. If too soft, add more flour. Pour on board and knead well. Put in a large buttered bowl to rise. Turn in bowl to butter both sides and mash down even. Let rise 1 to 1 1/2 hours. Work down and roll out. Spread with soft butter. Roll up like jelly roll and cut in 1 1/2-inch rolls. Place together in pan and let rise. Bake at 375° until brown. Brush butter on tops before baking.
Mix all ingredients, except Cool Whip, by hand gently. Do not use a mixer. Fold in Cool Whip. Refrigerate about 2 hours. Will keep at least a week or more (if it lasts that long). Delicious and quick!
Line a loaf pan with heavy brown paper. Grease paper well. (Use about a 4-inch deep pan and a brown paper sack.) Chop pecans, dates, cherries and pineapple into medium-sized pieces. Place all ingredients in mixing bowl. Mix until blended. Turn into prepared loaf pan and press with spoon, or use your hand, to level the top.
In a large skillet, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion, stir-fry about 2-4 minutes longer or until vegetables are tender. Combine soy sauce and brown sugar, add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with sesame seed and green onions if desired.
Peel apples and slice thin. Arrange in square or 10 x 6 baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over apple/cinnamon layer.
Heat water and butter to boiling point. Add flour and stir with wooden spoon until it forms a ball. Remove from heat. Add eggs, one at a time, beating well until smooth. Drop onto ungreased cookie sheet 3 inches apart. Bake at 450° for 15 minutes. Reduce to 350° and bake for 30 minutes.
Wrap chicken breasts in foil, 2 to a package. Bake at 400° for 1 hour; save juice. Debone breasts and cut into large pieces. Add remaining ingredients (except cheese and tortillas). Shred cheese. Butter tortillas and cut in fourths. Layer like lasagna. Bake at 350° for 1 hour.
Scald the milk and pour over the bread crumbs and butter. Separate the eggs; beat the yolks until thick and combine with the sugar, soda, salt and vanilla. Add the bread; fold in the egg whites (whipped stiff). Transfer to a well oiled pudding pan; set in a pan of warm water and bake in a slow oven for 30 minutes or until a knife comes out clean when inserted. Serve warm.
Beat butter for 30 seconds. Add brown sugar and beat until fluffy. Beat in egg yolk and vanilla. Gradually add flour and beat well. Press evenly in 13 x 9 x 2 baking pan and bake for 20 minutes in 350° oven. Immediately sprinkle chocolate pieces on top and let stand until softened (about 5 minutes) and spread evenly. Sprinkle with nuts. Cut into bars while warm.
Combine all ingredients in large bowl; mix well. Refrigerate overnight. Serving size 1/2 cup, calories 80, food exchanges 1 fat, 1 vegetable.
Heat oven to 375°. In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg yolks and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill about 1 hour or until easy to handle. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts. Place 1-inch apart on a greased cookie sheet. Press centers with your thumb. Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Cool cookies on a wire rack. Just before serving, fill centers with jam or preserves. Makes about 42.
Make this the night before. The poultry should be cooked and diced. Place all ingredients in a 9 x 13-inch pan. Stir well, cover and refrigerate overnight. Uncover and bake in a 350° oven for 1 hour.
Mix the crumbs, flour, nuts and sugars together. Season with orange rind, salt and spices. Moisten with butter. Cover the bottom of a lightly buttered 9 x 9 x 2-inch baking dish with a layer of apples. Scatter some of crumb mixture over the top and sprinkle with lemon juice. Repeat, ending with crumbs. Bake at 350° for 45 minutes and serve warm with whipped cream or Cool Whip. Makes 6 servings.
Toss together cookies and butter. Press into 9-inch spring-form pan. Stir together rum and coffee. Beat cream cheese, sugar, chocolate, flour and vanilla just until combined. Add eggs all at once. Mix; do not overbeat. Stir in rum. Pour onto crust. Bake at 350° for 50 to 60 minutes. Cool 10 minutes before removing from pan. Serves 12.
Melt peanut butter and margarine. Pour over Chex mix and spread. Bake at 200° for 30 minutes. Stir occasionally; cool. Add raisins and chips.
Mix package of bread mix as directed, adding 1 teaspoon almond extract. Pour into an 8 x 4-inch or 9 x 5-inch loaf pan (greased and floured bottom only). Sprinkle with the sliced almonds. Bake as directed; brush with warmed jelly just before serving.
Preheat oven to 425°. Coat wings with oil and sprinkle with black pepper. Place wings in baking pan and bake for 20 minutes. Remove pan from oven.