HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put a slice of cheese on each breast. Spoon soup over cheese and a slice of tomato over soup. Sprinkle crouton mixture on top. Bake at 400° for 45 minutes.
In a large salad bowl about 7 to 8 inches high on sides, arrange leaves of washed and patted dry romaine lettuce around sides of salad bowl. Place macaroni shells, grated fresh sharp cheese and cooked ham cubes in next. Add frozen small peas. Top with cherry tomatoes and wedged egg slices. Cool in refrigerator until ready.
Saute onions and celery in oil until tender. Add potatoes and 4 cups water. Simmer 15 minutes. Add clams. Mix powdered milk with 1 cup water in separate bowl. Add milk, butter and salt to clam mixture. Pour into ovenproof dish. Garnish with bacon. Serve hot.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts, green onions, lemon juice and Parmesan cheese. Cover; refrigerate 2 hours. If desired, serve with pumpernickel bread, crackers or vegetables. Makes 3 cups.
Brown ground beef and pour off excess fat. Put meat in casserole. Spread vegetables over meat. Spread soup on top vegetables. Sprinkle with shredded cheese. Top with potatoes. Season each layer as desired (I use garlic powder). Bake 45 minutes at 350°.
Mix all ingredients by hand. Bake in bread pan with paper. Bake at 250° for 1 1/2 hours.
Combine onion, celery, green pepper, garlic and water in 2-quart microwave-safe casserole. Cover with casserole lid or plastic wrap. Microwave on full power for 6 to 7 minutes or until vegetables are tender, stirring once. Stir in tomatoes, tomato paste, sugar, salt, chili powder, basil and oregano. Cover. Microwave on full power for 30 to 35 minutes or until thickened, stirring 2 or 3 times. Cool.
Saute all but last 4 ingredients. Add remaining ingredients and simmer, covered, 50 to 60 minutes. Add olives. Serve immediately.
Cook sweet potatoes in boiling water to cover 45 minutes or until tender; cool to touch. Peel and mash potatoes. Stir in next 7 ingredients; spoon into an 11 x 7 x 1 1/2-inch baking dish. Brush top with butter; sprinkle with orange rind. Bake at 350° for 30 minutes; add garnish. Serves 8.
Shred potatoes, onions and cheese and mix together in casserole dish. Beat eggs and add milk, salt and pepper. Add egg mixture to potato mixture. Bake at 325° about 1 hour.
Before you start, sample the rum to check for quality. Select a large mixing bowl, measuring cup, etc., and check the rum again. It must be just right to be sure the rum if of the highest quality. Pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat the procedure. With an electric mixer, beat 1 cup butter in a large fluffy bowl; add 1 seaspoon of tugar and beat again. Meanwhile, to make sure rum hasn't gone bad, drink 1 cup. Open second quart, if necessary. Add large eggs and 2 cups fried druit and beat until high. If the druit gets stuck in beaters, just pry it loose with screwscriber. Sample rum again. Check for quality and tonsisticity. Sift 3 cups baking powder, pinch of rum, seaspoon of toda and a cup of talt or pepper (whatever). Sample rum again. Shift 1/2 pint of lemon juice; fold in chopped butter and strained nuts. Add tablespoon of brown tugar, or whatever color you can find. Mix well. Grease oven and turn cake pan to 350°. Now pour whole mess into oven, or better yet, forget the oven. Check rum again and go to bed.
In large bowl, stir all ingredients. Divide soup mixture among four 1-pint microwave heatable bowls. Cover with lid; freeze. To heat one serving frozen soup, microwave in covered heatable bowl on High 4 1/2 minutes or until hot, stirring once during heating.
Cut each potato into 8 wedges. Combine water and next 4 ingredients in an 8-inch square baking dish. Add potato wedges, tossing to coat. Cover with wax paper. Microwave at high 8 minutes of until tender, stirring after 4 minutes. Sprinkle with parsley flakes and salt. Yield: 4 servings. Low fat recipe.
Combine the flour, sugar and cocoa. Stir in milk and oil until smooth. Pour in lightly greased 8 inch square pan. Then mix 1 cup packed brown sugar and 1/4 cup baking cocoa together and sprinkle over the batter. Then pour 1 3/4 cups hot water over top of cake mixture. DO NOT STIR! Bake at 350 for 40-45 minutes or until cake springs back when lightly touched. There will be a juicy syrup on the bottom. Serve warm plain or with ice cream.
Mix preserves and Russian dressing until smooth and creamy. Add soup mix and stir over a very low flame until well blended. Do not boil. Pour over chicken and bake, covered, for 1 1/2 hours at 325°. Uncover and bake at 300° for 30 minutes. Baste often.
Thoroughly cream butter and sugar; add vanilla. Mix in flour and crushed potato chips. Blend with other ingredients. Drop by teaspoon onto ungreased baking sheets; flatten with fork. Bake at 350° for 15 minutes. Makes 6 dozen.
Cream sugars, margarine, oil, eggs and vanilla. Mix flour, soda and salt well. Stir into creamed mixture, blending well. Stir in oatmeal, cornflake crumbs, coconut and pecans. Mix well. Cover mixing bowl and chill dough at least 1 hour. Form dough into 1-inch balls. Roll in sugar. Place on cookie sheet and flatten with a small glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes 8 dozen cookies.
Combine cottage cheese, fruit cocktail (drained) and powdered jello. Mix well. Lightly fold in Cool Whip with a spoon until all is mixed. Chill for 2 hours before serving. Enjoy!
Mix above ingredients in large pot. Boil for 20 minutes, stirring often. Chill in refrigerator.
Mix beef, onions and soup together and put into a 9 x 13-inch pan. Cover mixture with a layer of cheese slices, then cover with your favorite pie crust. Bake in 325° oven for 1 hour.
Send husband to Gulf Shores on annual church fishing trip. Cut fillets in half lengthwise. Soak in cold water. Mix dry ingredients. Drain fish. Batter fish very well in meal mixture. Deep fry in Crisco oil until golden brown. These are good fried in an iron skillet.
Mix all ingredients; divide into two jelly roll pans. Bake at 350° for about 15 minutes.
Combine dry salad dressing mix with oil in large casserole. Add vegetables and toss to coat. Bake at 375° for 30 minutes, stirring every 10 minutes.
Add butter, onion and garlic to pot. Let simmer a few minutes then add water and cubes. Bring to a boil. Add pasta. Let cook 5 minutes, then add broccoli. Let cook 5 minutes, then serve.
Mix eggs and milk. Mix first 4 ingredients; cut in oleo. Add eggs and milk mixture. Fold in blueberries; bake at 350° for about 20 minutes or until a little brown in muffin tins lined with baking cups.
Place the cranberries in a small bowl and pour the eau de vie over them. Peel, core and slice pears into six pieces each. Melt the butter in a large skillet over medium heat and, when it ceases foaming, add 1/4 cup sugar and the pears along with the eau de vie and cranberries. Cook, stirring gently until the sugar melts and the mixture is warm. Preheat oven to 350°. Whisk eggs, then whisk in the remaining sugar, half and half and vanilla. Lightly butter a baking dish and line it with bread, overlapping the slices slightly. Distribute the pear mixture over the bread, the pour the custard over. Let the pudding rest for about 15 minutes, then set the dish in a water bath. Bake the pudding for about 45 minutes, until it is set but not dry. Serve warm or at room temperature, dusted with confectioners' sugar.
Brown meatballs and drain. Mix chili sauce and cranberry sauce together. Add meatballs and stir. Cook in crock-pot until heated thoroughly on high, approximately 2 to 3 hours.
Brown beef in skillet. Add onions. Cook until onions are transparent. Pour off excess oil. Spray casserole dish or oil lightly by hand. Spoon beef and onions into dish, then stir in the corn or peas, undrained. Pat mixture flat and spread the already mashed potatoes on top. Arrange cheese slices on top of this. Bake at 350° for 15 to 20 minutes or until cheese melts completely and browns. Remove and serve.
Dissolve sugar in boiling water and let cool. Mix with other ingredients and serve. Freeze orange and lemon slices and use instead of ice. Serves 20 people.
In Pyrex dish, melt margarine. In separate bowl, mix sugar, flour and milk, then pour on top of margarine. Put fruit on top of mixture. Sprinkle cinnamon or brown sugar over top. Bake at 350° for 30 to 35 minutes.
Halve eggs. Remove yolks. Press yolks with fork. Add remaining ingredients. Mix with fork until smooth. Lightly mound into egg whites.
Mix well. Roll out in rolls about the size of a finger. Place on a cookie sheet. Bake 40 minutes at 300°. Roll in confectioners sugar as soon as you take them out of the oven.
Mix dry ingredients together. Add milk and egg yellows. Add water. Add flavoring. Cook until thick while stirring constantly over low heat. Remove from stove. Put mixture into 2 baked pie shells. Cool. Top with egg whites.
Cream butter (at room temperature, but not soft). Add sugar gradually. Cream until light and fluffy. Add egg one at a time, beating well after each addition. Dissolve soda in water; add to buttermilk. Add salt and flavorings. Add flour and buttermilk alternately; blend well. Spray tube pan with Baker's Joy. Pour in batter. Bake at 325° to 350° for approximately 1 hour and 20 minutes.
Cut round steak into small thin strips. Brown round steak, garlic and onions in small amount of oil; add mushrooms. Stir in tomato soup until well blended. Stir in sour cream and simmer for one hour.
Cook noodles in boiling, salted water and drain. Prepare sauce following directions. Add meat mixture; cover and cook about 10 minutes. In greased 10 x 6 x 1 1/2 baking dish, layer half of each the noodles, cottage cheese, Mozzarella, and sauce. Repeat. Bake at 375° for 30 minutes. Let stand 10 minutes before eating. Makes 4 servings.
Mix lime and orange Jell-O with water. Add lime sherbet and jell slightly. Add sliced bananas, drained pineapple and mandarin oranges. Fold in whipped cream. Mold in cake pan.
Boil sugar, water and cornstarch and stir until thick. Add remaining ingredients to hot mixture while hot, beating all the time. When cool, place in baked pie crust and put 1/2 pint whipped cream on top. Sprinkle crushed peppermint candy on top. Place in refrigerator.
Bake pie shell at 400° for 5 minutes. Set aside. Saute onion in butter; add spinach, stirring well. Cook 2 minutes. Blend flour, salt, pepper and nutmeg. Add to spinach. Combine eggs, half and half and cheese. Add to spinach mixture. Pour into pie shell and bake at 400° for 35 to 40 minutes.
Combine rice and water; cook until done or water is absorbed. Fold in eggs and 3/4 pound grated cheese. Pat into a greased 9 x 13-inch pan and bake at 450° for 15 minutes or until firm and set. Remove from oven and top with ground beef. Cover with spaghetti sauce and sprinkle 2 pounds grated cheese on top. Sprinkle with oregano. Return to oven. Bake at 350° for an additional 20 minutes.
Cook mincemeat with 1/2 cup water. Stir well, cooking until mix is almost dry (3 minutes). Cool and set aside. Mix shortening and dry ingredients into bowl. Add eggs, syrup and 1/4 cup water; beat 2 minutes. Add cooled mincemeat, beating 1 minute more. Bake in 8-inch square pan or tube pan. Bake at 350° for 50 to 60 minutes. Top with powdered sugar and water glaze with slivered almonds. Very moist cake, spicy a He Man cake.
Dissolve yeast in warm water (1 1/4 cups); leave it for 5 minutes. Put 2 cups water in bowl. Add sugar, salt, shortening and 2 cups flour to make paste. Add softened yeast and flour until stiff. Rest mixture 10 minutes. Sift in more flour; knead 10 minutes. Put in greased pan; let rise 2 hours. Knead. Let rise 1 hour more. Shape in loaves; rest. Bake at 375° for 45 minutes. Butter top; let cool on table.
Combine first 4 ingredients into a small bowl; stir and set aside. Combine sugar and oil; beat on medium speed for 2 minutes. Add egg and beat well. On low speed, add flour and banana; blend well. Pour into a 8 x 4 x 2-inch pan. Bake at 350° for 45 minutes.
Wash eggplants; cut in halves lengthwise. Remove pulp, leaving 1/4-inch shell. Chop pulp. Combine bacon, onion, green pepper and mushrooms in large skillet. Saute until bacon is crisp. Add eggplant pulp, tomato, salt and pepper. Bring to a boil, then simmer 10 minutes. Place eggplant shells in 10 x 6 x 2-inch pan. Place hot mixture into shells. Add 1/2 inch water. Sprinkle cheese on top and bake at 350° for 30 minutes.
Combine rice, oil, vinegar, salt and pepper; chill overnight. Combine chicken, celery, green pepper, peas and mayonnaise. Stir in rice mixture. Chill several hours. Serves 8.
Pour boiling water over oatmeal and margarine. Cover and let stand 20 minutes. Add eggs, sugars, flour, soda, salt and cinnamon. Bake in a large pan, greased and floured, at 350° for 25 to 30 minutes.
Fry chicken and set aside to drain. Put the vinegar, sugar, leftover pineapple juice and water in pan; stir constantly until it boils. Add pineapple chunks and carrots. Pour over chicken and rice. Bake at 300° for 45 minutes.
Pop the corn in popper. Keep warm. Measure remaining ingredients into saucepan. Stir until sugar is dissolved over medium heat. Cook, without stirring, to 270°, or until a small amount of mixture becomes brittle when dropped into very cold water. Pour syrup over popcorn, stirring corn to mix well. Butter hands and press corn into balls. Wrap to keep crisp.
Shake flour, salt and pepper in 10 x 16-inch oven cooking bag and place in 2-inch deep roasting pan. Add rabbit pieces and shake to coat meat. Spread out rabbit pieces in bottom of the bag. Add onion, celery and butter; combine with wine and Kitchen Bouquet before adding to bag. Secure bag with tie and make 6 half-inch slits in the top of the bag. Bake one hour or until tender. Serves 3 or 4.
Mix pudding with 1 2/3 cups milk. Stir in remaining ingredients. Sprinkle M&M's on top. Chill 1 to 2 hours before serving.
Cream together sugar and oleo. Add eggs one at a time and mix well. Add vinegar, vanilla and coconut. Blend well and pour into pie shell. Bake at 350° for 1 hour.
Chop pears fine or put through grinder. There should be 5 cups. Put in large pot. Add rest of ingredients and bring to a boil. Cook over low heat 35 to 40 minutes, stirring constantly. Fruit should be clear and liquid thick. Pour into sterilized jars and seal by processing in a boiling water bath for 10 minutes. Makes 6 pints.
Mix vegetables together in covered baking dish. Melt butter. Add salt, sugar, pepper and tapioca. Mix. Add tomatoes and mix well. Pour into baking dish. Bake at 350° for 1 hour or until vegetables are fork-tender.
If time permits, place ingredients in casserole or bean pot, topped with bacon strips and cook 4 hours at 300°. If time is short, saute all fresh vegetables in seasoned fat. Add all remaining ingredients and cook at 300° for 2 hours. Do not cook too dry as juices will thicken some when removed from oven. Yields 12 to 15 servings.
Dissolve gelatin in boiling water. Add orange juice. Chill until almost set. Beat until fluffy. Fold in yogurt. Add sweetener to taste. Pour into individual serving dishes. Garnish with fresh orange slices. Makes 3 cups.
Mix and bake in greased bread tins at 350° for about 55 minutes.
Heat oven to 400°. Stir chicken, vegetables, and soup in ungreased 2 qt. casserole dish. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered about 30 minutes or until crust is golden brown.
Press 8 crescent rolls into a round pizza pan and bake for the crust. Cool. Mix cream cheese, Ranch dressing and mayo over cooled crust. Cut up your vegetables to size desired. Use any vegetables you like. I use ham and pepperoni to spice it up. Chill if desired.
Mix Parkay and Velveeta cheese; melt together. Add all other ingredients and bake in a shallow pan at 350° for 1 hour.
Mix sugar, Karo syrup and water in heavy skillet. Cook about 10 minutes (until you see a white string thread), stirring occasionally. Add peanuts; cook about 8 minutes or until mixture turns light caramel color (stir constantly). Add margarine and stir real fast until margarine melts. Add baking soda; stir until well mixed. Pour onto a heavily buttered platter or cookie sheet. Let cool then break into pieces.
Saute onions and garlic in margarine until clear. Add crawfish tails and flour. Mix well, then add mushrooms, cream soup, salt and pepper. Mix well. Simmer 15 to 20 minutes. Stir occasionally. Add sour cream just before serving over angel hair pasta.
Mix all ingredients. Chill. Serve in punch bowl with an attractive ice mold. Yield: 2 gallons.
Steep tea in water and remove bags. Add sugar and spices and simmer 10 minutes. Add all juices and simmer another 10 minutes. Serve hot. Makes about 2 gallons.
Sift flour into mixing bowl. Add the next 4 ingredients and re-sift. Combine shortening, milk and egg. Mix well. Pour all at once into center of dry ingredients. Stir quickly until dry ingredients are just dampened. Then stir 3 or 4 times more. Batter will not be smooth. Spoon quickly into greased muffin pans. Fill about 2/3 full. Bake about 25 minutes in a 425° oven or until golden brown. Serve hot with butter. Very good!
Combine ingredients in a greased casserole dish. Sit in a pan of water and bake at 400° for 20 minutes.
Brown ground beef and onion together. Mix in all other ingredients. Bake at 350° for approximately 1 hour or simmer in skillet on stove.
Cook and drain vermicelli. Combine Italian dressing and salad seasoning. Mix all ingredients together. Serves 12.
Heat oven to 375°. Grease baking dish, 11 x 8 x 2-inches. Crumble crackers in large mixing bowl. Combine with oysters to include liquor. Add softened butter and light cream until fully incorporated. Add salt and pepper to taste. Bake, covered, for approximately 30 minutes and then, uncovered, for an additional 10 minutes.
Mix, blend and chill. You can also add 1/4 cup chopped nuts and/or cherries.
Mix all ingredients together and pour into a 1-pound can that has a plastic lid. Put this 1-pound can into a 3-pound can (which also has a plastic lid). Layer ice cream salt and crushed ice in the empty space between the cans. Put the lid on the large can. Roll the can back and forth between 2 people for 10 minutes.
Beat cream cheese until fluffy. Add soup and sour cream and mix well. Heat over medium heat, then keep warm in fondue pot.
Put in blender; whip up. If tripled, will fill blender. A full blender makes 8 cups of punch.
Cook and drain noodles according to package instructions. Add beaten eggs; combine all ingredients. Blend well. Put into greased 9 x 13-inch pan. Sprinkle with buttered graham cracker crumbs. Bake at 350° for 1 hour.
On bottom of buttered 8 x 8-inch pan, place cooked broccoli. Next, layer the sliced chicken. Mix the remaining ingredients together and pour over broccoli and chicken. Top with buttered bread crumbs. Bake 20 minutes at 375°.
Mix Cool Whip and cottage cheese and add dry Jell-O; mix. Add drained fruit, mix and refrigerate.
Saute onion, celery leaves, garlic and green pepper in oil until tender. Add beans, broth, pepper, ham and Tabasco sauce. Simmer 30 minutes. Serve over rice.
Mix shortening, flour, water and egg yolks. Roll out. Beat egg whites; glaze over crust and sprinkle with sugar.
Beat sugar, Crisco and eggs (one at a time) for 10 minutes. Gradually add flour, whipping cream, salt and vanilla. Beat 10 more minutes. Put on greased and floured tube pan. Put in cold oven and bake at 300° for 1 1/2 hours or longer.
Bring to a boil the juices, water and sugar. Put tea, cloves and allspices in a cloth and close with a twist tie. Drop bag in liquid and let steep 5 minutes. Makes 1 quart.
Mix together and form into a ball. Roll in 1 cup chopped nuts; chill.
Brown meat; add seasonings to taste. Spread meat in flat glass pan. Pour corn over meat. Make 10 to 12 servings instant potatoes. Spread over corn, covering meat and corn completely. Cut cheese into thin strips and decorate potatoes. Heat in microwave on High until just heated through and cheese is melted.
Boil water and raisins 5 minutes. Cool. Cream shortening, sugar and eggs. Beat well. Add vanilla to cooled raisin mixture and blend with shortening mixture; add nuts. Sift dry ingredients together and add to raisin mixture and blend. Drop by spoonfuls on greased cookie sheet. Bake 12 to 15 minutes at 350°.
Mix cream cheese and marshmallow cream together until smooth. Add food coloring, if desired. May be served at room temperature or chilled.
Preheat oven to 375 degrees. Combine flour, cocoa, baking powder and baking soda. Set aside. Beat butter, brown sugar and 1/2 cup granulated sugar with mixer until light and fluffy; beat in eggs and vanilla. Gradually add flour mixture and 1/2 cup pecans, beat well. Cover dough, refrigerate 15 minutes or until firm enough to roll into balls. Place remaining 1/2 cup pecans and 1 tablespoon sugar in shallow dish. Roll tablespoons full of dough around candy, cover completely; press one side into nut mixture. Place nut side up on ungreased cookie sheet. Repeat placing three inches apart. Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet two minutes. Transfer to wire rack, cool completely. Melt white chocolate and drizzle over cookies. Let stand until set. Makes 3 1/2 dozen.
In skillet, simmer onion, pepper and browned ground beef. Drain and add tomato sauce and seasoning. Cook spaghetti and drain. Spray or grease a 9 x 13-inch pan and spread cooked spaghetti evenly. Add on top the ground beef and sauces. Top with mushrooms and cheese. Bake at 350° for 20 minutes. Let stand 5 minutes, then cut into squares. (Instead of the onion, green pepper and Italian seasoning, I use 1 bag of spaghetti sauce seasoning by McCormick.)
Combine cake mix, Cool Whip, egg and lemon mixture; mix well. Mixture can be chilled for easier handling. Drop by teaspoon in bowl of powdered sugar. Coat dough well; form into balls. Place balls 1 1/2 inches apart on well-greased cookie sheet. Bake at 350° for 12 minutes. Let cookies cool; remove from cookie sheet. Makes 4 dozen.
Beat the first 3 ingredients well in a mixer; add the next 4 ingredients and mix well. Add apples; add nuts and mix well. Bake in 10 x 14-inch pan, a Bundt pan or layer cake pans. Makes 3 layers. Bake at 350° for 1 hour.
Prepare dinner as directed on package. Cut broccoli into 1-inch pieces. Add with remaining ingredients to dinner; mix well. Spoon mixture into 2-quart casserole; cover. Bake at 350° for 45 minutes or until thoroughly heated. Makes 6 to 8 servings.
Prepare hamburger with the taco seasoning, according to directions on the envelope. Heat refried beans. Put about 2 tablespoons hamburger filling, 1 tablespoon beans and 1 tablespoon cheese on a hot flour tortilla. Add 1 tablespoon hot sauce and fold up. Garnish with lettuce, tomatoes, guacamole or additional hot sauce.
Mix well with hands the 2 cups flour, shortening and confectioners sugar. Pat firmly into ungreased pan (8 x 16-inch). Bake 20 to 25 minutes at 350°. Do not brown.
Combine all ingredients; bring to a boil, then add lemon juice. Cook until thick. Cover apples in jars with liquid. Seal and process in hot water bath 20 minutes.
Combine sugar and syrup in saucepan. Set on hot flame and let mixture slightly boil up once, stirring all the while. Stir in peanut butter. Pour over cornflakes and mix well. Press in buttered baking pan. Press out. Before it cools, cut into squares.
Cook carrots, unsalted. Melt 1 stick margarine with cheese. Mix with carrots and pour into 1-quart casserole. Melt 1/2 stick margarine and add crumbled bread. Sprinkle over carrot mixture. Bake at 400° just until bubbly.
Blend above ingredients and spread on thin sliced assorted breads. Remove bread crusts and cut sandwiches in quarters or cut with cookie cutters. Sandwiches may be made ahead and frozen in Tupperware for convenience.
Melt the butter and brown onion, garlic and beef. Add the tomato sauce, spices, mushrooms and 1 cup water. Simmer and stir occasionally for 2 hours. Add 1/2 cup water and flour to thicken. Serve over egg noodles.
Mix first 3 ingredients together. Pour into a greased casserole dish. Top with cheese, then Ritz crackers. Bake at 350° for 30 minutes.