HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in casserole dish. Add rice over melted margarine. Pour chicken soup and 1 can of water plus onion soup and 1/2 can of water over long grain rice. Salt and pepper chicken breasts to taste. Place over rice. Bake at 350° for 1 hour.
Cut tops from green peppers; discard seeds and membranes. Chop tops to make 1/2 cup. Cook green pepper cups, uncovered, in boiling water for 5 minutes; invert to drain. Sprinkle insides of peppers lightly with 1/8 teaspoon salt. In skillet, cook the beef, onion and chopped green pepper tops until meat is brown and onion is tender; drain off fat. Stir in the chopped tomato, croutons, half of the shredded cheese, mushrooms, Worcestershire sauce and the garlic salt. Spoon mixture into peppers. Place peppers in a 10 x 6 x 2-inch baking dish. Bake covered in 350° oven for 25 minutes. Uncover; sprinkle with remaining Mozzarella cheese. Bake about 5 minutes more. Makes 4 servings.
Cook carrots, celery and onions in oleo in 4-quart heavy pan for 10 minutes or until transparent. Stir in Bisquick mix, paprika and pepper. Remove from heat. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly 1 minute. Reduce heat; stir in half and half, cheese and beer. Heat until cheese is melted. Serve topped with popped corn, if desired. Makes 6 to 8 servings. Delicious.
Divide into 2 greased loaf pans. Line pans with wax paper. Pour mixture evenly into each pan. Bake at 350° for 55 minutes.
Mix and let stand the fruit and sugar. Cream butter, sugar and add remaining ingredients. Butter a casserole or oblong baking dish and spread batter in bottom of dish. Pour fruit and sugar mixture on top. Cover with 1 cup boiling water and bake at 375° for 40 to 50 minutes. Serve with whipping cream.
In 10-inch skillet over medium heat, in hot margarine, cook green pepper and onion until tender, stirring occasionally. Stir in soup and milk; blend well. Stir in meat, cheese and pimento. Cook 5 minutes more or until heated thoroughly. Serve over rice. Makes about 3 1/2 cups sauce. Makes 6 servings.
Preheat oven to 400°. Coat muffin tins with nonstick spray. Combine muffin mix and raisins in medium mixing bowl. Add remaining ingredients; mix until just blended. Fill prepared muffin tins 2/3 full. Bake for 15 to 18 minutes. Makes 8 muffins.
Boil sugar and water until clear. Cool. Take 3 slices from center of each fruit and save for garnish. Squeeze remaining fruit and pour white wine and sugar syrup over fruit and juice. Let it steep for several hours or overnight. Remove fruit. Add soda when ready to serve. Pour over lots of ice and garnish with slices. Makes 24 servings.
Mix all ingredients together. Put in buttered baking dish; top with grated cheese. Bake at 350° for 1 hour.
Mix tomatoes, onions, peppers, vinegar and salt in large kettle. Add spices and brown sugar. Cook down until thick. Put in jars and seal. Makes 16 pints.
Cream butter and sugars; add eggs and vanilla. In separate bowl, combine flour and oatmeal. Run through blender until powdery. Add salt, baking soda and powder. Mix all ingredients together and add chips and Hershey bar. Place golf ball sized cookies 2 inches apart on ungreased cookie sheet. Bake in 375° oven for 6 minutes. Makes 4 to 5 dozen.
Brown beef. Add rice and soup mix, then fill skillet with water. Cover and simmer for 25 minutes or until rice is cooked.
Wash cranberries thoroughly. Put into 1 quart pot with water; bring to a boil. Add sugar, gelatin and walnuts. Stir well. Pour into jello ring and chill.
Sprinkle yeast into water; let stand a few minutes, then stir until dissolved. Pour hot milk over butter, sugar and salt. Cool until lukewarm. Add yeast, eggs and half of the flour; beat well. Add more flour to make a dough that will not stick to bowl. Put into greased bowl; cover and let rise until doubled (about 1 1/2 hours). Punch down and turn out on board. Shape in 50 balls and put close together in pan. Let double 30 minutes. Bake at 425° for 20 minutes.
Brown sausage and hamburger in a little oil. Add dry ingredients and cheese; stir until melted. Put on party rye; bake at 375° for 10 minutes. These are great for entertaining.
Wash and peel beets. Put through meat grinder or grate them. (I use my food processor.) Barely cover with water and cook slowly until tender. Add sugar, ginger and lemon juice and rind. Cook until thick and clear, at least 1 hour. Add chopped nuts. Makes about 2 quarts.
Cook tomatoes, butter and brown sugar until boiling. Add cornstarch. Continue cooking until thick. In glass baking dish, add tomato pudding and bread cubes in layers, commencing with bread and finishing with tomato mixture. Bake at 350° for about 1 hour.
Preheat oven to 350°. Makes 4 to 5 dozen (2 1/2-inch) cookies. Combine all ingredients and mix well. Drop from a teaspoon onto ungreased cookie sheet. Press a crisscross on each cookie with a fork dipped in water. Bake for 10 to 12 minutes until golden. Cool off cookie sheet for 1 minute, then remove cookies.
Mix sugar, butter, milk and cocoa together; boil for 1 1/2 minutes. Remove from heat and add oatmeal, peanut butter and vanilla. Blend all ingredients together and drop by spoonfuls on wax paper. Cookies will harden and no baking is necessary. May add 1/2 cup chopped pecans, if desired.
Butter an 8 or 9-inch pie pan. Pat canned biscuits out to form a crust. Slice tomatoes to cover biscuits. Saute green pepper and onion in butter. Spread over tomatoes. Mix cheese and mayonnaise (add more mayonnaise if mixture is too thick to spread over pie). Bake at 350° for 40 to 45 minutes. Allow to cool and set for about 30 minutes before serving. Serves 8.
With a mixer, blend sugar and eggs until creamy and fluffy. Add peanut butter. Drop in 1 1/4-inch balls onto greased cookie sheet about 2 inched apart.
Cream shortening, brown sugar, eggs and vanilla until light and fluffy. Combine flour mixture. Stir in nuts and chips. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Slice bananas and then dump everything into a large bowl and mix well. Great served with vanilla wafers.
Mix pineapple with Jell-O and heat until completely dissolved. Cool completely. Add buttermilk and Cool Whip. Refrigerate.
Mix all ingredients together, except Hershey bar. Will be runny. Pour on greased cookie sheet. Bake at 350° for 12 to 15 minutes. While hot spread smooth peanut butter on cake. Let it cool. Melt and spread Hershey bar over peanut butter.
Crush cornflakes and set aside. Sift together flour, baking powder, baking soda and salt. Combine butter and sugar and beat until creamy. Add eggs and beat well. Stir in milk and vanilla. Add sifted dry ingredients with nuts, dates and cherries; mix well.
Mix cocoa, red color, water and vanilla. Set aside. Cream shortening and sugar. Add eggs and cocoa mix. Blend. Next add alternately the buttermilk and flour. Last, mix soda and vinegar. Fold into batter lightly. Bake in two 9-inch cake pans at 350° for 30 to 35 minutes.
In small saucepan, cook chopped onion with small amount of olive oil until transparent. Empty can of tuna into pan, stirring to blend. Add parsley, dash of salt and pepper to taste and simmer for 5 to 10 minutes. Meanwhile, cook linguini or penne. Drain (reserve some of water to add to tuna sauce, if needed.) Pour sauce over pasta and serve. No cheese, please.
Put egg in a measuring cup; add enough water to make 1/2 cup liquid. Mix flour and shortening until as fine as cornmeal; then add salt. Add the egg liquid. Mix well with a fork until it forms a soft ball. Sprinkle flour on board. Knead dough. Cut in half. Makes 2 crusts. Roll out to make crust. Bake unfilled crust at 350° until brown.
Heat margarine over low heat until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly, until	mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1	minute. Stir in cheese and pepper sauce. Cook and stir over low heat until cheese is melted. Good over cauliflower and broccoli.
Blend sour cream with cottage cheese. Stir in chilled vegetables, salt and pepper. Serve in lettuce-lined bowl; strip with green pepper rings or spoon into tomato cups. Makes 6 to 8 servings.
Melt evaporated milk and caramels in double boiler; set aside. Mix cake mix, butter, 1/3 cup evaporated milk and chopped walnuts. Press 1/2 of mixture into a 9 x 13-inch pan. Bake for 6 minutes at 350°. Sprinkle chocolate chips over this and then the caramel mixture over this. Crumble (if too moist, just press and put on top) rest of dough over caramel mixture. Bake for 15 to 18 minutes at 350°.
Mix bananas, brown sugar and honey in blender until smooth. Fold in whipped cream. Refrigerate. Serve with strawberries.
Place peaches in a lightly greased 9-inch pie plate. Combine brown sugar, flour and cinnamon. Add butter and cut into mixture until resembles coarse meal. Sprinkle mixture over peaches. Bake at 375° for 25 to 30 minutes. Yields 4 servings.
Mix together. Bake at 350° for 40 to 45 minutes. Cover with barbecue sauce. 183 calories.
Bring tomato juice to a boil. Stir in soup mix and noodles. Reduce heat to simmer for 15 minutes. Add hot dogs (halved and cut crosswise). Cover and simmer for 5 to 10 minutes. Just before serving, add cheese.
Mix all ingredients; boil 5 minutes. Seal with wax. These preserves taste just like strawberries!
Cook the first 4 ingredients and strain. Mix salt, sugar, flour and butter; add to above hot mixture. Cook until flour is cooked. Put into pint jars; process 10 minutes at 5 pounds pressure. To serve, add equal amount of milk and heat.
Soak apricots in hot water 15 minutes; drain. Sift flour, baking powder and salt into mixing bowl. Add nuts and apricots; set aside. Mix margarine and sugar, then stir in egg, corn syrup and orange juice. Stir in flour mixture, mixing well. Turn into greased loaf pan. Bake at 350° for 60 to 70 minutes. Remove from pan and cool completely.
Mix all ingredients well; cook on low heat or double boiler until mixture thickens. Pour into 2 baked pie shells. Top with meringue, brown in oven. Cool.
Cook mixed vegetables as directed; drain. Mix half of the crackers with melted margarine; spread in bottom of casserole dish. Mix vegetables, cheese, onion, celery and mayonnaise in bowl. Pour remaining crumbs on top. Bake at 350° for 30 minutes.
Mix cake mix according to the directions on the box. Put half of cake mix in 9 x 13-inch pan and bake for 15 minutes at 350°. Cool for 10 minutes. Unwrap caramels and melt with butter and Eagle Brand milk, then cool. Pour this over baked layers. This will be stiff so do not pour in one spot. Add last half of mix. Top with chocolate chips and chopped pecans. Return to oven and bake 20 to 25 minutes. Cool and serve in pan.
Place popped corn in a roasting pan. In a saucepan, combine brown sugar, oleo or butter, corn syrup and salt. Cook for 5 minutes. Take from heat and add vanilla and baking soda. Pour over popcorn and bake 1 hour at 250°, stirring occasionally.
Place beef cubes in 3-quart casserole with tight lid. In a small bowl combine onion soup, mushroom gravy, pepper, wine and water. Pour over meat. Cover and bake at 350° for 1 hour. Remove from oven and add carrots, potatoes and mushrooms. Return to oven for 1 1/2 hours or until done. Add chopped parsley, if desired.
Boil 2 cups boiling water and sugar for 3 minutes and set aside. Let cool. Mix Jell-O and water well until dissolved. Set aside and let cool. Mix pineapple juice, lemonade and 3 cans cold water well. After everything is cooled, mix all ingredients together and freeze. Let stand out 2 to 3 hours before using and then mix with Sprite.
Beat egg and set aside. Combine broth and corn; bring to a boil. While boiling, lower heat and stir in beaten egg. Serves 3.
Dissolve gelatin in boiling water. Add cold water and sugar. Cut in grapefruit and pour in juice. Add pineapple and lemon juice. Chill.
Cut up chicken (if using a whole chicken). Boil until done. Skin chicken. Combine soups, broth, tomatoes and jalapeno peppers (diced) together. Warm until smooth and remove from stove. After sauce is ready, layer Doritos, chicken, onions, sauce and cheese. Cook in oven for about 20 minutes. Do not overcook. Use your judgment on cooking time. You don't want it to be soupy or dry. Oven temperature should be around 325°.
In a medium saucepan, bring small amount of water to boil. Add potatoes; cook, covered, 25 to 30 minutes or until tender. Drain and cool. Slice and place in a bowl. Toss with peas and bell pepper. Add yogurt, parsley, green onions, basil, salt and pepper. Toss gently to coat. Cover; chill until ready to serve. Yields 8 servings.
Mix all ingredients together except bananas. Peel and slice bananas in half lengthwise and again vertically. Dip bananas in batter and place them in a frying pan or grill which is lightly greased with shortening. Fry until lightly brown on both sides. Remove from pan and sprinkle with confectioners powdered sugar. Serve warm.
Boil water, sugar and margarine for about 10 minutes. Mix together pineapple and peaches. Roll fruit in flour tortillas and arrange in pan. Pour hot mixture over and bake about 15 minutes at 350°. Turn enchiladas to brown bottom side. Remove when brown.
Mix above ingredients and stuff into uncooked manicotti shells (one 8 ounce package).
Separate the whites and yolks of 5 eggs. Add water to the yolks and beat. Add sugar slowly into the yolks and beat well. Add boiling water to the egg yolk mixture and beat well. Then add flour, baking powder, salt and vanilla. In separate bowl, beat egg whites and 1/2 teaspoon cream of tartar. Then fold into the yolk mixture. Pour cake mixture into an angel food cake pan (separates into two parts). Put into a cold oven set at 300°. Bake 1 hour.
Blend all dry ingredients together in a mixing bowl. Add the egg, oil and milk. Blend until smooth. Pour into well-greased pan (Crisco). Use 8-inch square or 11 x 8 x 2-inch baking pan. Bake at 400° for 25 minutes or until golden brown. Serve hot. Serves 6.
Cream shortening, sugar and vanilla. Add egg and beat. Sift flour, salt and baking powder; combine with first mixture and mix well. Form 1-inch balls on greased baking sheet. Flatten with teaspoon, making small indentations in center of each cookie. Fill with preserves. Bake 8 to 10 minutes in moderate 325° to 350° oven. Makes about 2 1/2 dozen cookies.
In a mixing bowl, combine zucchini, onion, Stove Top (crumbs only), butter, carrots and celery. Mix well. In a separate bowl, mix soup, sour cream and Stove Top seasonings. Grease well the casserole dish. Start layering from the two bowls, starting with the soup mix. Judge the amount of each layer so that your last layer is a soup layer. Bake at 325° for about 1 hour. Serves 6.
Mix pudding, powdered sugar and milk for 2 minutes on low speed. Fold in Cool Whip into pudding mixture; set aside. Lightly grease (with Pam) bottom of 13 x 9-inch pan. Line bottom of pan with a layer of whole graham crackers (break in half to make fit, if needed). Pour half of pudding mixture over crackers. Put another layer of graham crackers. Pour remainder of pudding over that. Put another layer of graham crackers on top, then frost with chocolate frosting. Refrigerate; cut into squares to serve.
In a pot simmer the lobster meat and butter for 5 minutes. Add the remaining ingredients and stir. Let it cook until serving temperature. The longer you let it sit the more flavor.
Melt butter in skillet; add mushrooms and onions. Cook until tender. Set aside. In another frying pan, cook ground beef, adding salt, pepper and garlic powder to taste. Drain ground beef and add to onions and mushrooms. Add sour cream to taste, mixing well. Serve over warm egg noodles.
In large saucepan, combine beef shank, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water. Simmer, covered, 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns and bay leaf. Cut meat from bone and return to soup. Add remaining ingredients, cover and continue simmering about 30 minutes or until vegetables are tender.
Shred cabbage; add salt and let set at room temperature for 1 hour. Squeeze out liquid. Add shredded carrot and green pepper. Combine vinegar, sugar, water and spices. Boil 2 minutes. Cool and pour over cabbage. Will keep up to 3 weeks in fridge.
Mix first 5 ingredients with your hands until crumbly, then take out 1 cup of mixture. To remaining mixture, add butter and egg. Stir well. Mixture will be slightly lumpy. Pour in greased pan. Sprinkle crumbs over top, then sprinkle with cinnamon. Bake at 350° for 35 minutes.
Place ham in large piece of foil. Pour Pepsi over ham and seal with foil. Bake overnight at 200°.
Combine tomatoes, 1 tablespoon olive oil and tomato paste in medium saucepan. Simmer, uncovered, for 30 minutes.
Stir soup into peas, mixing well and pour into casserole dish. Top with bread crumbs. Sprinkle cheese over top. Dot with butter or melt and pour over top. Bake at 400° until top is brown and cheese is melted.
Mix all ingredients well. Pour into an 8-inch square pan. Cook 25 minutes at 350° in oven.
Simmer margarine and onions until light brown. Pour in catsup, water, mustard, lemon juice and vinegar. Stir until well blended; pour over sliced deer in baking dish. Bake for 1 1/2 hours at 300° or simmer in electric frypan for 2 hours at 250°.
Place cream cheese in bowl. Place can in microwave 2 minutes at Medium power. Place can of chili mix in bowl, add green chilies and mix. Add cheese; mix well. Place back in microwave; heat 3 minutes on Medium power. Serve with tortilla chips.
Combine sugar, flour and cinnamon. Cut in butter to make crumbs; set aside. Combine cake mix, pudding, sour cream, oil and eggs. Blend at medium speed for 4 minutes. Pour into greased and floured pan. Sprinkle berries evenly over batter, then sprinkle crumb mixture. Bake at 350° for 1 hour.
Heat oven to 375°. Mix crushed cereal, margarine and Sweet 'N Low in bowl. Pat mixture in 13 x 9 x 2-inch ungreased pan. Bake 10 minutes. Cool.
Cook potatoes, uncovered, in boiling salted water for 25 to 30 minutes. Let cool 1 hour and slice into bite size pieces. Grind hazelnuts in blender or food processor. Combine nuts, salad dressing, parsley and Parmesan cheese. Place potatoes, green beans and artichokes in a large bowl. Toss gently with dressing. Chill 1 hour or more.
Mix and sift flour, baking soda, salt and spices. Cream shortening and sugar. Add molasses and rum extract; beat well. Add flour mixture and water alternately, beating until well blended after each addition. Wrap dough in foil; chill overnight.
Combine beer, chili sauce, onions and mustard in saucepan. Add hot dogs. Bring to boil; simmer 5 minutes. Serve on rolls.
Mix first 3 ingredients in bowl until well blended. Spread on a pizza pan. Bake at 350° for 15 minutes. Cool. Mix cream cheese with powdered sugar, then add Cool Whip. Pour over first layer. Make sure first layer is cool. Pour glaze over 2nd layer, then add strawberries on top. Refrigerate for 3 hours.
Combine first six ingredients and simmer until thick. Soften noodles while doing that and then mix the following six ingredients together. Put soft noodles in bottom of pan, put in cheese mixture, then meat, then mozzarella cheese. Repeat layers until you fill the 9x13 pan. Bake at 375° for 30 minutes. Let set 10 minutes.
Saute onion in butter until tender. Add barley and continue sauteing until barley is light brown. Add beans, broth, parsley, bacon, coriander and salt. Cover. Bring to a boil and then reduce heat to a simmer for about 1 hour, adding additional broth or water if necessary or until beans and barley are tender and all moisture is absorbed. Serves 4.
Cut chicken into small pieces. Put in skillet or wok and brown; set aside. Cook noodles according to bag; set aside. Cook broccoli and set aside. Mix all ingredients together and warm a few minutes. Add milk to make is saucy.
In a large mixing bowl, sift sugar and cocoa. Melt cheese and butter over low heat, stirring often. Pour melted mixture into sugar mixture. Add vanilla and nuts. Mix. Turn into light buttered pan. Keep refrigerated!
Combine stuffing, raisins, applesauce and walnuts. Place stuffing mixture on 2 pieces of turkey. Roll stuffing with turkey slices. Put roll-ups in pan. Cook soup following directions on can. Pour soup over roll-ups. Bake at 350° for 35 to 45 minutes.
Beat egg white and water in bowl until frothy. Add walnuts; mix well. Coat walnuts with mixture of sugar, salt and cinnamon. Spread in single layer on baking sheet, covered with aluminum foil. Bake at 225° for 1 hour, stirring every 15 minutes. Cool and break apart.
Put berries in the blender and process until smooth. Press puree through a sieve to remove the seeds. Set the puree aside. Beat the eggs and sugar with an electric mixer until they are thick and have a lemon color. Now add the puree and the remaining ingredients. Pour the mixture into the freezer of a 1 gallon freezer. Follow the directions for your freezer. Ripen 1 hour. Yields 2 quarts. This is a great end of July summer treat!
Cook onion and garlic in 2 tablespoons of butter until soft. Add tomatoes and simmer until thick. Add chilies. Make sauce with remaining butter, flour and cream. Add cheese, cut into 1-inch cubes (approximately). Cook until smooth and thick. Then add to tomato mixture. Season to taste with salt, pepper and Tabasco. Serve warm in chafing dish with chips.
Heat oven to 350°; cook macaroni and drain and rinse and set aside. Melt margarine in heavy saucepan over moderate heat; add flour and 1/4 cup of milk. Whisk until well blended. Add remaining milk and cook about 2 minutes; remove from heat and add all but 2 teaspoons Parmesan cheese. Stir into macaroni and salt to taste. Add cottage cheese and spoon into 8 x 8 x 2-inch pan. Sprinkle with remaining Parmesan cheese. Bake uncovered about 30 minutes.
Lightly brown onion in 4 tablespoons margarine. Thinly slice squash and add to frying pan. Cook on low heat until squash is soft. Add rest of margarine (4 tablespoons). In a separate bowl, mix cheeses, eggs and salt. Blend into squash mixture. Pour into a large, greased casserole. Bake about one hour in a 350° oven.
Beat egg whites until stiff. Gradually add sugar and vanilla. Beat until stiff (8 to 10 minutes). Fold in chocolate chips and nuts. Preheat oven to 350°. Place cookies on cookie sheet covered with foil (saves washing cookie sheet). Turn off oven before putting cookies in and leave the cookies in the oven overnight.
Peel and slice sweet potato. Cook, uncovered, in skillet with butter. When tender, sprinkle sugar over top while warm.
Fry bacon. Add onion and celery; saute until translucent. Add the flour, pepper and salt; cook for 3 to 4 minutes. Add water, vinegar, sugar, celery seed and parsley. Cook until sugar is dissolved and mixture is thickened. Place potatoes in 9 x 13-inch or flat casserole pan. Pour hot mixture over potatoes; ease through entire dish. Bake for 45 minutes at 375°.
Mix all of the ingredients except bread. Hollow out a loaf of rye or pumpernickel bread and fill with the dip. Cut up remaining bread in pieces or serve with crackers. When dip is gone, the bowl may be eaten.
Combine biscuit mix and cheese. Add milk and eggs, mixing just until moistened. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 55 minutes. Remove from pan and serve warm. Yields 10 to 12 servings.
Combine eggs, oil and sugar. Add dry ingredients and last the zucchini. Bake at 350° for about 35 minutes. Use a 10 x 15-inch pan or 2 (9 x 13-inch) pans.
Break up artichokes and mix together with rest of ingredients. Bake at 350° for 25 minutes. Serve with pinah rye chips or Win Schuler's garlic bar-chips. (May substitute other chips.) This is so good!!
Cream butter and sugar, then add eggs one at a time. Add flour to batter a little at a time. Add flavoring. Bake at 350° for 12 to 15 minutes.