HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat all together. Stir in 2 packs frozen broccoli or you may use one head of fresh broccoli. Pour into buttered dish and bake 1 hour at 350°.
Mix sugar and flour together. Add water gradually. Stir over heat until thick. Add egg yolks and butter, then vanilla. Pour into unbaked pie crust. Bake for 10 minutes at 400° and for 25 minutes at 350°.
Cook noodles in boiling water; rinse and drain. Meanwhile, brown meat, onion, pepper and mushrooms in skillet. Add tomato sauce, salt and pepper. Cook slowly until onion and pepper are done. Cream the cream cheese with the sour cream. Add this and cottage cheese with meat mixture and noodles in a 2-quart casserole dish.
Cream potatoes as usual according to amount of servings needed. In a large bowl, cream potatoes. Add cream cheese (8 ounces) and either fresh chopped onion (5) or dried onion flakes to suit taste. Add parsley and French onion dip. (For a large bowl of potatoes, use the large size of onion dip.)
Mix ingredients for bars in mixing bowl. Bake in greased and floured cookie sheet or jelly roll pan, 17 x 11 x 1-inch for 30 minutes at 350°.
Mix together all ingredients except chicken. In an 11 3/4 x 7 1/2 x 1 3/4-inch dish, add chicken and coat with sauce. Marinate 30 minutes or overnight in refrigerator. Drain off most of the sauce. Cover with wax paper. Microwave on High for 22 minutes, or until tender. Turn the chicken over and brush with drippings halfway through cooking. Let stand 5 minutes before serving. If using chicken breasts, reduce time. Watch carefully.
Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in remaining ingredients. Divide dough into 5 equal parts; shape each into a ball and wrap tightly. Chill. May be stored up to 2 weeks in refrigerator.
Preheat oven to 425°. Grease 12 medium muffin cups. Combine all ingredients in large bowl. Press evenly into prepared muffin cups. Bake 20 minutes or until lightly browned and no longer pink in center. Serve with cranberry sauce and garnish, if desired. Makes 4 servings.
Dice Spam and cheese into 1/4-inch cubes. Dice onion. Combine all ingredients and make into sandwiches. Grill in sandwich grill. Makes about 10 sandwiches.
Cook on low heat, stirring often until water is completely absorbed. Spread on cookie sheet and bake at 325° about 20 minutes.
Prepare rice as directed on package. Add the cooked broccoli, mushrooms, water chestnuts and chicken broth to the rice mixture. Add seasoning and the grated nonfat cheese. Spoon into large casserole dish that has been sprayed with a nonfat cooking spray. Top with homemade low-fat croutons. Bake at 350° for 30 to 35 minutes, covered. Remove cover the last 10 minutes. Serves 12 to 14.
Stir cream of tartar into egg whites in large mixing bowl very briefly. Beat at highest speed until whites stand in firm peaks but are not dry. Sprinkle tablespoons of sugar on whites slowly, beating continuously until sugar is used.
Brown meat; drain. Add garlic, tomatoes, chilies and cheese cubes. Cook on low for 20 to 25 minutes, stirring occasionally. Serve hot with nacho chips. Crock-pot works well.
Combine corn flake crumbs, cheese and seasonings. Place mixture in plastic bag. Dip zucchini slices in butter, then shake gently in bag of crumbs to coat. Place zucchini on baking sheet. Bake at 375° for about 10 minutes or until crisp. Makes 4 servings.
Cook spaghetti until tender. Drain and set aside to cool. Dice tomato, onion and green pepper into smallest pieces possible. Dice crab sticks into small cubes. Add ingredients including spices to cooled spaghetti. You may add oil at this time and refrigerate or wait until ready to serve. (Be sure not to put too much oil on salad.) This dish is best prepared the day before serving. Great as a side dish. Can be served cold or at room temperature (very good).
In 9 x 13-inch pan, layer the ingredients in the order they appear in the list. Cover with foil. Let stand in refrigerator for 24 hours. Toss lightly before serving.
Brown meat and onions, then drain; put in baking dish. Add soups and cooked noodles; mix well. Put two or three slices of cheese on top. Bake until cheese is melted.
Mix all ingredients together. Store in tightly covered container. 2 tablespoons equals 1 commercial package.
Brown ground beef; drain. Add taco seasoning. Crush corn chips; spread over bottom of a 9 x 13-inch baking dish. Top chips with the beef mixture; layer with Mozzarella cheese, tomatoes, lettuce and black olives. Add sour cream or salsa as desired.
Mix broccoli, onions and raisins. Cover with ice water. Drain ice water off no more than 1/2 hour before serving. Add nuts and bacon. Pour mixture of mayonnaise, sugar and vinegar over broccoli mixture. Stir well and serve.
In a large mixer bowl, combine 1 1/2 cups of the flour and the yeast. In saucepan, heat wine, butter, sugar and salt just until warm, stirring constantly until butter almost melts. Add to dry mixture in mixer bowl. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping side of bowl constantly. Beat 3 minutes at high speed. By hand, stir in the cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 1/2 hours. Punch dough down. Cover and let rest 10 minutes. Shape into an 8-inch round loaf. Place in a greased 9-inch pie plate. Cover and let rise in warm place until double, about 40 minutes. Bake in a 375° oven about 40 minutes, covering with foil after the first 20 minutes of baking. Makes 1 large loaf.
Mix Bisquick with hot water and place dough in 9 x 13-inch pan. Wipe with tomato sauce. Layer in meats, adding sauce and cheese between layers. Top with mushrooms and olives. Cook at 450° for 45 minutes. Top with cheese; let melt and serve.
Place ingredients in pan with enough boiling water to cover. Bring to boil and while keeping the mixture at boiling temperature, pack loosely into jars. Process 4 hours in boiling water bath.
In skillet, lightly brown canned luncheon meat and a thinly sliced onion in shortening. Blend in mushroom soup and milk. Add potatoes, parsley and a dash of pepper. Cook over low heat about 10 minutes. Stir.
Put Fritos in large baking pan. Dampen slightly with water. Cut chiles in strips and put on tortilla chips.
Preheat oven to 350°. Arrange croutons in a 9-inch pie plate, then add tomatoes and sprinkle with cheese. In a small bowl with fork, beat remaining ingredients; pour over cheese. Bake for 40 minutes, or until browned.
Cook grits and salt according to directions on grits box. Add other ingredients. Bake, uncovered, at 350° for approximately 1 hour (until grits are set). This will fill a 13 x 15-inch casserole dish. Be sure to season dish with Pam or Crisco or margarine. Serves 8 to 10.
Marinate salmon in Ziploc bag with pineapple and lemon juices for one hour. Meanwhile, combine brown sugar through cinnamon ingredients. Set aside. Remove salmon from marinade; discard marinade. Place salmon in shallow baking dish, skin side down. Rub dry mixture evenly over salmon. Bake at 400° for 12 minutes or until fish flakes easily.
Combine meat, celery, bread crumbs, egg, salt, pepper and onion. Shape into oval patties 1-inch thick. Brown on both sides in butter in a skillet. Combine soup and water, then pour around meat. Cook slowly in covered skillet for 25 minutes. Serves 6.
Heat. Stir in 1 beaten egg. When cold, form into croquettes. Roll in bread crumbs, then in beaten egg and back into crumbs. Fry in hot shortening until brown.
Cook macaroni. Layer macaroni, tuna and cream of celery soup. Top with crushed potato chips. Bake at 350° for 30 minutes.
Mix jello with 2 cups boiling water; add thawed strawberries. Set aside.
Cook and cool separately pasta and Broccoli Normandy. When cool, combine with dressing. Top with shredded Cheddar cheese. Salt and pepper to taste.
Combine cheese and chilies until well blended. Chill. Serve with tortilla chips or spread over warm tortillas or corn bread.
Boil potatoes in skins, do not let them become mushy. Cool. Dice with skins on and place in a large bowl. Fry bacon, reserving 1/3 cup drippings. To potatoes, add bacon, onions, celery, salt, pepper, celery salt and celery seed. When ready to serve, combine sugar, vinegar, water and well beaten eggs in saucepan. Bring to a boil. Heat reserved bacon drippings in separate pan. Pour both over potatoes and stir gently. Serve warm. If desired, prepare potatoes ahead and add dressing just before serving. Serves 16.
Scald milk. Add Crisco, sugar and salt. Let cool. Add yeast which was dissolved in warm water. Add well beaten eggs. Add flour gradually. Beat vigorously. Cover with foil. Let rise until double, about 2 hours. Shape into rolls, kuchens, etc. Let rise again until double in size. Bake in oven at 350° for large things; bake at 400° for rolls, etc.
Dissolve Jell-O in hot pear juice (add water to liquid from canned pears to make 2 cups). Gradually add to the cream cheese, blending until smooth. Chill until slightly thickened. Add mayonnaise and beat until light and fluffy. Fold in pears and ginger. Pour into a 1-quart mold and chill until firm. Serves 4 to 6.
Prepare ground beef and burrito spices and seasonings according to package directions. Warm tortillas according to package directions. Divide meat mixture, beans and cheese among tortillas, leaving bottom 1/3 of tortilla plain. Fold bottom of tortilla over meat mixture; fold inside toward center and roll up. Serve with shredded lettuce, chopped tomato, picante sauce and sour cream. Makes 6.
Bake pie shells and let cool completely. Mix cream cheese and sweetened condensed milk; then fold in Cool Whip. Set mixture in refrigerator to chill. Meanwhile, toast pecans and coconut with butter in iron skillet. (Cook on medium and stir constantly until light brown.)
Saute onions in oleo until limp and clean. Combine all ingredients in casserole dish and bake at 300° for 30 minutes or until light brown.
Crush one half of the Oreos (can use food processor). Separate the other half and scrape one side clean of the creme filling. Crush separately and add the Oreos with the filling with the first batch. Melt the butter and add to this mixture. Make the pudding mix according to directions. When firm, add the Cool Whip and mix well. Line the bottom of a plastic flowerpot with cellophane and then with some of the Oreo mixture. Then add a layer of pudding. Continue to layer until all is finished. On the top, add the crushed Oreos (without the filling). This makes the dirt. Wrap the stem of a flower with cellophane and place in the middle of the Oreos. Serve with a small gardening spade.
Mix all ingredients together and spread 1 tablespoon onto tortilla, roll up and cut into thirds. Serve cold with picante sauce to dip in.
Brown beef with onion. Drain. Mix other ingredients together. Add to meat. Simmer 3 minutes, covered. Serve on warm buns. Great on buttered toast. Serves 6.
Mix first 9 ingredients and put in quart jar. Boil remaining ingredients and seal immediately.
If using stuffing mix, prepare according to package directions. Press leftover or prepared stuffing into a 9-inch pie plate, forming a crust. Bake in a 400° oven for 10 minutes.
Preheat oven to 350°. Brown steak in oil in large deep skillet, about 6 minutes. Push steak to side of skillet. Add onion and garlic. Saut for 5 minutes. Add celery and mushrooms. Saut for 5 minutes. Add rice and water chestnuts; mix well with steak and vegetables. Add beef broth and soy sauce. Bring to boil. Pour into a lightly greased 3-quart casserole. Cover with foil. Bake for 45 minutes or until rice is tender. Fluff rice with fork before serving. Sprinkle with toasted almonds.
Brown hamburger and onion. Season to taste the tomato sauce. Slice zucchini 1/2 to 3/4 inch thick. Grate cheese using 1 1/2- quart casserole, make layers of hamburger, cheese, zucchini and sauce, ending with sauce and cheese. Bake at 350° for 45 minutes to 1 hour.
Mix cabbage, onion and pepper well; salt to taste. Bring to boil the remaining ingredients; pour over cabbage mixture. Let stand 24 hours in refrigerator. Drain and serve.
Spray Teflon-coated waffle iron with Pam or lightly oil. Heat iron on hottest setting. Blend all ingredients in blender well. Let stand a few minutes. Pour mixture onto hot iron and close lid. Bake for 10 minutes without opening lid. Serve with favorite topping.
In mixing bowl, combine flour, baking powder and sugar. Cut butter into the flour mixture until mixture is crumbly. With a fork, mix the egg and milk together until blended. Add to the dry ingredients, stirring with the fork. Mix just until ingredients are blended. Add nuts and raisins. With hands gather the dough together into a ball. Turn out onto a lightly floured board, cut into 8 parts. Shape each part into a round ball. Place on an ungreased baking sheet. With a sharp knife, slash an x in the center of each scone.
In large bowl, mix 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. In baking pan firmly shape meat mixture into 8 x 4-inch lof pan. Bake at 350° for 1 1/2 hours. Spoon off 2 tablespoons drippings; reserve. In saucepan over medium heat, heat remaining soup, water and reserved drippings. Bring to a boil, stirring constantly. Thin sauce with additional water to desired consistency. Spoon over meat loaf. Makes 8 servings. Serve with your favorite vegetables.
Place turkey in crock-pot, add the creamed soup and cook for 4 hours on high or all day on low. If juice is thin, add a little flour, and cook a little longer. If you desire, you can add boiled eggs to the juice.
Peel and boil eggplant in salted water for 5 to 10 minutes. Mash. Add salt and pepper to taste, tomatoes, chopped onion and shredded cheese. (Reserve enough to sprinkle on top.) Stir and put in greased casserole dish. Bake about 30 minutes in 350° oven. Top with reserved cheese and heat to melt.
Cut pork chops up into bite-size pieces. Cover bottom of pan with vegetable oil. Fry pork chops, stirring occasionally. Chop onion and jalapeno peppers and put in with pork chops when you put in pan. When pork chops are done, add tomato sauce and mixed vegetables. Add salt. Simmer approximately 10 to 15 minutes. Serve over rice.
Cook pasta according to package directions. In large bowl, combine pasta with salmon, carrots, cucumber, tomatoes, green onions and broccoli florets.
Cut up the dates and add the boiling water and soda; let stand. Beat the sugar, eggs and oil or shortening. Add date mixture, candied frut and the walnuts. Add the flour, salt and vanilla. Bake in slow oven for 1 1/2 hours.
Melt peanut butter and chips. Stir until well blended. Remove from heat. Add noodles and stir until well coated. Drop by teaspoon onto waxed paper.
Melt butter in a 2-quart saucepan and add onion. Cook over low heat until the onions are clear but not browned. Add the mushrooms and increase heat to moderate. Cook, stirring occasionally, for 5 minutes. Add the flour and cook, stirring constantly, for 2 minutes longer. Add the beef stock and bring to a boil. Turn down heat, add the herbs and simmer the soup for 10 minutes. Add the cream and simmer for 10 minutes. Finish the soup by adding the sherry and nutmeg. Serves 6.
Beat eggs; add combined milk, butter, onion, parsley flakes, Worcestershire sauce, salt, thyme and nutmeg and mix well. Combine remaining ingredients; add egg mixture and mix well. Pour into a greased shallow 2-quart baking dish. Bake in preheated 325° oven for about 1 hour or at 350° for 40 to 45 minutes. Cut into squares and serve.
Spread crescent rolls on 16 x 11-inch cookie sheet. Bake at 375° for 7 minutes. Allow to cool.
Brown ground beef, onion, garlic and salt; drain and add remaining ingredients. Heat in crock-pot.
Finely shred zucchini. Measure 2 cups. Set aside. Cream sugar and oil. Add eggs, zucchini and vanilla. Mix well. Combine dry ingredients. Combine with zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Let stand 10 minutes. Turn out on wire rack.
Let dough rise 3 to 4 hours. Divide dough in half. Roll out on floured board. Bake at 350° until brown.
Let rhubarb set after sprinkling sugar over. Combine all ingredients. Bake in greased loaf tin for 1 hour at 350°. Flour tin if necessary. Freezes well.
Preheat oven to 300°. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice. Mix well. Pour into pie crust. Bake 50 to 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool, then chill. Top with pie filling. Makes one 9-inch cheesecake.
Brown ground beef and onion; drain. Add remaining ingredients and simmer for 30 minutes.
Combine all ingredients. Put in baking dish and bake at 325° for 1 hour.
Melt butter in a 9 x 13-inch pan and add ingredients in order. Bake at 350° for 25 minutes. Cool and cut into bars.
In 5-quart punch bowl, mix together all ingredients except the club soda and ice. Just before serving, add club soda and ice. Stir.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together. Pour into pie shell. This is just a little change to regular Southern Pecan Pie recipes. Good enough to win a prize at the county fair.
In skillet or pan, blend all ingredients, except fish. Bring to boil and stir until tender, but still crisp, about 10 minutes. Then add fish for 5 minutes more.
Mix water and yeast until yeast is dissolved. Add Bisquick and knead until smooth, about 20 times. Place dough in rectangle (15 x 11-inch) pan. Pinch edge of dough to form edge about 1/2-inch high. Melt butter in skillet and saute green pepper. Stir in cans of soup and add turkey. Cook 5 minutes. Pour onto crust. Top with Mozzarella cheese. Bake in 425° oven for 15 to 20 minutes, until crust is brown and filling is hot and bubbly. Onion, broccoli, mushrooms, asparagus and a number of other toppings can be added if desired.
Preheat oven to 400°. Dice onion into small pieces. Cut cheese into 1-inch squares. Mix eggs and all liquid ingredients in mixing bowl. Salt and pepper beef. Crush the Zesta saltines. Add all the remaining ingredients and stir until completely mixed. Mixture should be very moist. Add a little more water, if needed. Mound mixture into a deep baking dish (about 2-inches high at center). Bake at 400° for 35 to 40 minutes. Yields 3 to 4 servings.
Thaw lobster tails. Cut underside membrane around edge and remove. Grasp tail in both hands; bend backwards toward shell side or crack or insert skewers to keep tail flat. This will prevent curling. Combine lemon juice, butter and salt. Grill tail 5 minutes, flesh side down. Turn and brush with butter mixture. Grill flesh side up for 10 to 20 minutes or until lobster has lost its transparency and is opaque.
Beat eggs in a buttered casserole. Add sugar and mix well. Add remaining ingredients and blend. Bake in a 350° oven for 35 minutes. Stir 5 times during baking. Cool and stir often. When mixture is cool, form into balls and roll in confectioners sugar. Can be dipped in chocolate, if desired.
Mix butter, cocoa and milk. Bring to boil. Remove from heat. Add powdered sugar, vanilla and nuts. Stir until smooth. Add additional milk if too stiff 1 teaspoon at a time.
Mix last 5 ingredients and add to tomato soup. Then add other ingredients in order given. Keep in refrigerator in a jar and shake well before using.
Saute hamburger, rice and onion in skillet until meat is browned. Add salt, coriander, pepper, tomato sauce, tomatoes and mushrooms. Add enough water to broth to make 1 1/2 cups. Stir into meat mixture. Bring to boil. Turn into a greased 3-quart casserole dish. Cover. Bake in 350° oven for 55 minutes. Uncover. Top with cheese. Bake 5 minutes more or until cheese melts. Serves 8 to 10.
Beat egg and milk together. Dip chicken pieces in milk mixture. Mix flour, sesame seed, salt and pepper together. Dip chicken in flour mixture. Repeat dipping in milk mixture and flour mixture. Place chicken in greased 9 x 13-inch baking dish. Let stand 15 minutes. Pour butter over chicken. Bake for 1 hour at 350°, or until tender.
Blend all in blender. Store in jar in refrigerator indefinitely. Yields about 1 pint.
Completely dissolve gelatin in boiling water or juice. Pour into 13 x 9-inch pan. Chill until firm, about 3 hours. To unmold, dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan.
Sift egg yolks very fine into large bowl. Mix in butter, flour, sugar and vanilla. Thoroughly mix with hands (warmth from hands helps bind dough). Roll into 2 1/2 to 2-inch round logs. Freeze or refrigerate until firm. Slice cookies 1/4-inch thick. Place on cookie sheet. Using milk or egg white, brush on cookies to help sprinkles stick. Bake at 325° for 5 to 7 minutes, until edges only are light golden brown. Dust with sugar. Remove carefully.
Combine 3/4 cup sugar and 1 teaspoon cinnamon. Cut biscuits in quarters. Roll each piece until covered in sugar mixture. Place in layers in greased angel food cake pan. Over each layer, sprinkle some extra sugar mix and nuts. Heat until bubbly the butter, 1 cup sugar and 1 1/2 teaspoons cinnamon. Pour over top of biscuits. Bake 40 to 45 minutes at 350°.
Cream sugar and shortening until smooth. Add the applesauce and remaining ingredients. Mix well and bake at 350° for about 45 minutes or until done.
Pop corn. Place in dishpan. Combine butter, sugar and syrup in a large pan; bring to a boil. Boil 4 to 5 minutes, stirring often. Remove from heat and add salt, soda and vanilla. (It will foam.) Pour over popcorn and stir to coat. Bake in oven at 250° for 1 hour, stirring every 15 minutes. Can be doubled or tripled.
Dissolve jello in hot water. Stir in rest of ingredients. Turn into molds and congeal.
Brown hamburger, sausage, garlic and oil. Drain grease. Add tomatoes and tomato paste. Then, using tomato paste can, add 3 cans of water. Add 2 teaspoons brown sugar. Simmer for 3 hours.
Mix 1 cup berries, 1/2 cup sugar, the water, salt and lemon juice. Put into a blender. Add cornstarch. Whirl until blended. Put into small saucepan. Cook until thickened. Cool to room temperature. Set aside.
Cook meat until tender. Take meat off bone and put back in broth. Add all other ingredients. Cook until vegetables are soft. Add tomatoes and serve. Very good if a little sour cream is put in each serving.
Beat slightly egg whites and add milk and all the other ingredients. Soak bread in milk mixture for 5 to 10 minutes. Put into frypan that has been sprayed with fat-free vegetable spray. Cook until "toasted". Top with blackberry topping or apricot/prune topping, or use syrup if you really have to.
Pour flour into a plate. Salt and pepper chops. Sprinkle lightly with seasoned salt. Heat oil in skillet on medium heat until flour sizzles when tested. Dust chops with flour and fry until golden brown on each side. Serve with thickening gravy, homemade biscuits and a big slice of red onion!
Mix. Bake at 350° for 45 minutes in 1-quart sauce dish, oven tested. One bowl recipe, makes 6 servings.
Cook broccoli as directed; drain. Mix with all other ingredients. Bake in 9 x 13-inch dish for 30 minutes at 350°.
Blend chocolate and honey; cool to lukewarm. Sift flour once and measure. Add soda and salt and sift together 3 times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add chocolate and honey mixture and vanilla; blend. Add eggs, one at a time, beating thoroughly after each one. Add flour alternately with water, a small amount at a time, beating after each addition until smooth.
Mix sugar and flour. Add pineapple juice and pineapple. Add cheese. Put in casserole dish. Mix melted margarine and cracker crumbs together and sprinkle over top. Bake 20 to 30 minutes at 350°.
Cook broccoli according to package directions; drain well. Add soup, mayonnaise, chopped pecans, eggs and onion. Pour into greased 2 1/2-quart casserole dish. Sprinkle with grated cheese and top with bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients except pecans. Form into a ball and roll in pecans. Serve with crackers.