HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beets, reserving 1/4 cup liquid. In saucepan, stir beet liquid with cornstarch to make smooth paste. Add marmalade, vinegar and salt. Cook over low heat, stirring constantly, until mixture thickens. Add margarine, then add beets and stir gently over low heat until evenly glazed and heated through. Serves 4.
Saute onion in butter. Stir in stuffing mix. Remove from heat. Add liquid and mix thoroughly. Wrap 1 full teaspoon in 1/2 strip bacon. Place on ungreased baking sheet. Bake at 450° until bacon cooks.
Mix. Make tiny balls. Bake 15 minutes, covered. Bake 30 minutes, uncovered, at 350°. Makes about 30.
Mix all ingredients in a mixer bowl until smooth. Pour into a 9 x 13-inch greased and floured pan. Bake in preheated 300° oven for about 45 minutes. This is a very moist, delicious cake.
Sprinkle chicken breasts with 1/4 teaspoon of the salt (if desired). Melt margarine in a large skillet. Add chicken; brown both sides. Remove from skillet. Add flour, sugar, mustard, cinnamon, ginger and remaining 1/4 teaspoon salt to drippings in pan. Stir to a smooth paste. Gradually add orange juice mixed with chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil. Add chicken breasts. Cover; simmer over low heat until chicken is tender, about 25 to 30 minutes. If you wish, 3 cups of hot, cooked rice may be served with the chicken. May be done ahead. Reheats well. Serves 4 to 6.
Combine well beaten eggs, Eagle Brand milk, vanilla and salt until blended. Gradually beat in milk; fold in whipped cream. Pour into punch bowl or serving cups. Sprinkle with nutmeg or cinnamon to taste. Makes 2 quarts.
Preheat oven to 400°. Heat sugar, butter and milk in cake pan until boiling. Spread pecans over syrup and add biscuits. Place pan in oven and cook until biscuits are done, about 10 minutes. Remove from oven and flip onto plate. Serve while hot.
Preheat broiler. In one bowl, mix together mustard, yogurt and Tabasco. In another bowl, bread or cracker crumbs, dried onions and Italian seasoning. Dip fillets in yogurt mixture, then crumb mixture. Place on broiler pan that has been sprayed with nonstick spray. Broil 5 minutes; turn fish over and broil an additional 3 to 5 minutes or until fish is no longer translucent.
Slice angel food cake into 3 layers. Combine yogurt and pie filling until creamy. Spread onto angel food cake in layers. Top with Cool Whip and fruit.
Brown and drain sausage. Save the grease and in that cook until tender the celery, green pepper and onion. In large bowl, put rice and soup mix. Add hot water. Add celery and meat mixture and chow mein noodles. Bake at 350° for 1 hour, stirring every 20 minutes.
Put all ingredients in mixer and beat at medium speed. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Let stand in pan 15 minutes.
Mix cream cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup green onions. Shape into log, 8 x 2-inches. Wrap and refrigerate until firm, about 4 hours. Cut bell pepper rings to make strips. Place strips diagonally across log; divide log into 4 sections. Sprinkle sesame seed on one section. Repeat with 3 tablespoons onion, the olives and the pimento on remaining sections. Serve with assorted crackers. Makes about 4 cups.
Spread the rice in bottom of casserole dish. Lay chicken pieces on top of rice. Mix the soup and water together. Pour gently over top of chicken and rice. Bake about 1 1/2 hours at about 350°.
Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches boil. Cook to 234°. Remove from heat and cool to 110°, about 1 hour. Add vanilla and beat until it holds its shape (or until it begins to lose its gloss). Stir in walnuts and cherries; pour into buttered pan. Makes about 1 1/2 pounds.
Mix jello, pudding and water; bring to boil. Let boil until starts to thicken. Then let cool and add oranges and Cool Whip.
Melt butter in pan over low heat; add brown sugar and cook until foamy. Stir in boiling water and remove from heat. Mix cornstarch, flour and salt; stir into milk and then add to brown sugar syrup and cook until thick. Remove from heat and stir in a little egg yolks, then mix all together and cook 5 minutes. Add vanilla and cool. Put in pie crust. Add meringue.
Cream the butter; gradually add sugars, beating well at medium speed. Add egg and beat well. Add oil and vanilla, mixing well. Combine flour, soda and salt. Add to mixture and mix well. Stir in oats and remaining ingredients. Shape dough into 1-inch balls. Place on ungreased cookie sheets, flattening each ball with the tines of a fork. Bake at 325° for 15 minutes. Cool slightly. Remove from cookie sheets and cool on wire racks. Yields 10 dozen.
Brown beef; pour off excess fat. Add garlic, salt, pepper, sugar and tomato sauce. Cover and simmer for 15 minutes. Cook noodles and drain. Chop onions and part of tops finely. Mix with softened cream cheese and sour cream. Grease a baking dish lightly. Put layers of noodles, meat sauce, sour cream mixture and grated cheese on top of casserole. Bake 20 minutes at 350°. Can be mixed the day before and is really good. Serves 8.
Cream eggs and sugar. Add all dry ingredients and stir. Add liquids while stirring. Batter will be runny. Cooking time: 30 to 35 minutes. Temperature: 350°. Pan size: 9 x 13-inches.
Cream the butter and sugar together. Add flour, 7-Up and extract. Mix well. Beat eggs slightly. Add to mixture; beat well. Bake at 325° for 1 1/2 hours. Glaze lightly while warm.
Place egg whites in bowl. Beat with spoon until slightly frothy. Add oil and vanilla. Mix thoroughly. Stir in sugar and cocoa. Mix well. Stir in flour and salt until blended. Oil bottom of a 9 x 9-inch pan. Pour mixture into pan and bake at 350° for 26 to 28 minutes. Avoid overbaking.
Mix all ingredients well and pour into pie shell. Cover with the other pie shell, crimp edges, trim and slash top 3 or 4 times. Bake at 350° for 35 to 45 minutes. Let cool slightly. Serve.
Beat together cream cheese and sugar until creamy. Bake crescent rolls flat on cookie sheet at 325° until golden brown. Cool. Spread cream cheese all over top of crescent roll. Top with strawberries, oranges or other fruits.
In large bowl, beat eggs. Add meat, milk, onion, parsley, crackers and salt and pepper. With hands, mix thoroughly. Form into 2 loaves in a 13 x 9-inch pan. Add catsup on top. Bake, uncovered, at 350° for 1 hour and 10 minutes. Drain and serve.
Combine chocolate chips, cream cheese and evaporated milk in medium pan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in walnuts and 1/2 teaspoon almond extract. Blend well and set aside.
Never put metal or aluminum foil in the microwave oven. Place Tater Tots in microwave oven on paper plate or towel. Microwave on High for 2 minutes or until thawed. Place 1 cheese slice on each ham slices. Spread each cheese slice with small amount of sour cream. Place 3 Tater Tots inside each ham-cheese slice. Roll up and fasten with a toothpick. Place on serving platter. Microwave on High for 2 1/2 minutes or until hot.
Rinse chicken, pat dry. Season with salt and pepper. In a 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken for 2 to 3 minutes on each side or just till brown, turning once. Slowly add 1/2 cup wine or broth, the second cup 1/2 cup broth, lemon juice, basil and oregano. Cover and simmer for 6 to 8 minutes or till chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to warm platter; keep warm. In a small bowl, stir together flour and the 2 tablespoons wine or broth. Stir into pan juices. Boil. Cook and stir for 1 minute more. Spoon over chicken and serve with potatoes, rice and zucchini.
Cut bacon in small pieces. Add chopped onion and saute until onion is done. Add hamburger and cook until no pink left in meat. Add all remaining ingredients and mix well. Pour into 9 x 13-inch oven dish and bake at 375° for 45 minutes. Serves 6. Bake for 1 hour for drier beans.
Place the first 3 ingredients in a baking dish. Top with mixture of the remaining ingredients. Bake at 375° until apples are done.
Put self-rising flour in large bowl. Put hole in flour. Work in all ingredients. Make 4 or 5 layers. Bake at 375° until brown. Put dried apples between layers.
Combine drained spinach with the Ricotta cheese. Layer ingredients in 9 x 12-inch pan in the following order: Spinach and Ricotta mixture, spaghetti sauce, noodles and Mozzarella cheese. Repeat until ingredients are used up, ending top 2 layers with sauce and Mozzarella cheese. Makes 12 servings. Each serving contains 261 calories and 6.9 g fat.
Cut butter into flour. Add sour cream. Divide into 2 or 3 parts. Refrigerate 3 or 4 hours. Roll dough 1/8-inch thick. Spread with apricot jam. Mix raisins and walnuts together. Spread thinly on top of jam. Sprinkle with cinnamon and sugar. Roll as for jelly roll. Cut slits in top 1/2-inch apart. Sprinkle cinnamon and sugar on top. Bake at 350° for 40 to 45 minutes until brown.
In a small bowl, combine topping mix and 1/2 cup of the milk. Beat with electric mixer on high for 2 minutes (until mixture forms stiff peaks). Add remaining milk, orange juice and pudding mix. Beat with electric mixer on low just until mixed. Beat on medium about 2 minutes or until well mixed. Fold in chocolate pieces. Spoon mixture into 6 dessert dishes. Quick chill in freezer for 20 minutes or so before serving. If desired, garnish with orange curls. Serves 6. Contains 116 calories and 4 grams fat per serving.
Chop up both heads of lettuce; add package of cabbage, green onions, raisins and toasted sesame seed in skillet on medium for 1 to 2 minutes. Add to lettuce. Also add mushrooms. Pour dressing; toss well and serve. Serves 4.
Beat 1 egg with fork. Add 1 cup white sugar and 1 cup peanut butter. Mix well. Form into balls and place on ungreased cookie sheet. Bake at 350° for 10 minutes.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. Beat brown sugar and butter until fluffy. Stir in Bisquick and nuts until mixture is crumbly. Reserve 1 cup. Press remaining mixture in pan. Bake 12 minutes.
Mix pumpkin, sugar, salt and spices. Beat eggs and milk together. Combine both mixtures. Divide and pour into 2 (9-inch) unbaked pie crusts. Bake 60 minutes. Bake at 400° first 15 minutes. Bake at 350° next 45 minutes. Stick with silver knife. When it comes out clean, it is done.
Mix flour, butter and pecans; pat into a 9 x 13-inch pan. Bake 15 to 20 minutes at 350°; allow to cool. Mix cream cheese, powdered sugar and most of Cool Whip (reserve enough to cover top of dessert). Spread over cooled crust. Beat milk and pudding mix until smooth and thick. Pour over cream cheese layer and top with rest of Cool Whip. Chill overnight.
Beat eggs; add everything, except dates and nuts. Mix well, then add cut up dates and nuts. Do not chop in blender. Spread in 8-inch pan sprayed with Pam. Bake at 325° for 15 minutes, then at 300° for 15 minutes. Toothpick should be a little sticky. Do not overbake. Cut into squares while still warm.
Cut bread into small pieces. Pour milk over bread; let stand while mixing the rest of the ingredients, mixing very good. This is very important. After completely mixing meat mixture, pour bread mixture into meat mixture and mix until you see no more bread. The mixture will tighten up as you mix. Put into a loaf pan and bake 1 hour at 350°.
Mix all ingredients, except 1/2 cup cheese. Place in 9 x 13-inch casserole. Bake for about 20 to 25 minutes, until bubbly. Add reserved cheese and return to oven for 5 to 10 more minutes. Makes 8 to 10 servings.
Stir together flour, wheat germ, soda, cinnamon, salt and nutmeg; set aside. In large bowl, combine sugars, apples, oil, walnuts, eggs and vanilla. Add flour mixture; stir gently with wooden spoon. Blend well. Turn into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven for 50 minutes or until cake pulls away from sides of pan. Cool in pan on rack. Sprinkle with sifted confectioners sugar. Cut into 12 pieces.
Preheat oven to 375°. Combine all ingredients in order, stirring only to moisten. Spoon into greased muffin tins and bake for 30 minutes. Cool and serve.
Place chicken in greased 9 x 13-inch baking dish. Mix soup and broth and pour over chicken. Mix flour, margarine and milk. Pour over chicken mixture. Bake at 350° for 45 minutes to 1 hour or until golden brown.
In stainless steel pot, bring water and potatoes to a boil. Cook until tender; drain. Cook onions, celery and chicken base in a second pot with same amount of water until al dente. After draining potatoes, put in pot with vegetables. Add half and half. Add roux and heat until soup thickens.
Dice chicken, use all ingredients mixed well together. Cook in casserole dish 1 hour. Serve with rice.
Steam mushrooms, onions and garlic in 3 tablespoons water. Remove from heat, drain and reserve the liquid.
Warm milk, add yeast, sugar, and butter. Then add flour mix. Knead on floured board. Spread out on melted butter (wax paper). Fold. Let rise for 1 hour. Then cut into biscuits. Bake at 350° until brown.
Cut the chicken into bite-size pieces and saute in oil until the chicken turns white. Remove from pan and drain on paper towel. Cook broccoli or asparagus. In mixing bowl, blend soup, mayo, lemon juice and curry powder. In bottom of loaf pan, place broccoli or asparagus on top of vegetables. Arrange chicken to cover vegetables and chicken. Top with shredded Cheddar cheese. Bake in 350° oven for about 35 minutes or until the cheese is completely melted.
Cook macaroni according to package directions, omitting salt and fat. Drain well and set aside. Melt margarine in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Stir in salt and cheese, stirring until cheese melts. Gradually stir about 1/4 of hot mixture into egg substitute. Add remaining hot mixture, stirring constantly. Stir cheese sauce into macaroni and pour into a 2-quart baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 25 minutes. Yields 5 1/2 cups. Contains 160 calories per 1/2 cup serving.
Line 9 x 13-inch baking dish with graham cracker crumbs, buttered. Melt marshmallows with 1/2 cup milk; cool. Whip cream cheese. Add to cooled mixture. Fold in whipped cream. Pour into pan. Cool at least for 5 hours or overnight.
Sift the flour, salt, baking soda and baking powder together. Cream together the butter, brown sugar and white sugar. Add the 2 eggs, rolled oats, vanilla and chocolate chips and mix well. Stir in the sifted dry ingredients. Drop by rounded teaspoonfuls on greased cookie sheet. Bake at 400° until golden brown.
Sift dry ingredients into bowl. Make a well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Put any kind of fruit or jelly you like in them, 1 cup fruit (blueberries) or 1 teaspoon of jelly per muffin. Fill greased muffin pan 2/3 full. Bake at 400° for 20 to 25 minutes.
Allow frozen ice cream to thaw slightly. Beat in mashed banana and chopped pecans. Pack in a freezer container. Cover and freeze until firm.
Combine first 5 ingredients in a Dutch oven. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 10 minutes. Remove cloves and chill.
Beat egg slowly. Add oil and vanilla, then sugar. Measure out flour, cinnamon, salt and baking soda. Add to wet ingredients. Finish by adding nuts, raisins and apples. Batter should be quite stiff. Put in floured and greased 7 x 10-inch pan. Bake at 325° for 45 to 50 minutes. Test with toothpick.
Fry chicken wings until golden brown. Melt butter and add butter to hot sauce. Take large bowl and add chicken wings and sauce; mix well. Re-fry chicken wings for 2 minutes. Add back to sauce and top with Blue cheese dressing and celery.
Brush each tortilla lightly with oil on one side. Stack and cut into eighths. Place tortilla chips on baking sheet. Bake at 400° until crisp and light brown, about 10 minutes. Makes 6 servings of 8 chips.
Combine first 3 ingredients and heat until thickened. Add jello and cool. Put fruit in pie shell and pour liquid mixture over fruit.
Combine cake mix and margarine in bowl until crumbly. Combine Marshmallow Creme and peanut butter in second bowl (easier to mix if slightly warmed in microwave). Reserve 1 1/2 cups cake mixture. Pat remaining into ungreased 13 x 9-inch pan. Top with marshmallow/pecan mix. Crumble cake mix over that. Bake 20 minutes at 350°. Do not overbake. Underbaking is acceptable.
Cook stew beef in water, garlic, tomatoes, onion and tomato sauce until tender. Add potatoes, carrots and celery. Cook until done. Cook egg noodles as directed on package. Drain noodles and serve stew beef on top of noodles. Serves 6.
Beat first 10 ingredients at low speed for 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes at 350°. Frost with favorite frosting.
In a medium, non-reactive casserole, heat the oil over moderate heat. Add the onion, celery, carrots, garlic, thyme and bay leaf. Cover and cook until the onion is translucent, about 5 minutes. Add the wine and bring to a boil over high heat. Add the tomatoes with their juice, breaking them up with the back of a spoon. Add the lentils and chicken broth and return to a boil. Reduce the heat to moderately low; cover partially and simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Season to taste with salt and pepper and serve hot.
Place raw pork chops in shallow baking dish. Add a lemon and onion slice, 1 teaspoon brown sugar and 1 tablespoon catsup to each chop. Bake at 350° for about 45 minutes, depending on thickness of chops. Can substitute ReaLemon for lemon slices.
Cut one egg into wedges for garnish. Dice remaining eggs. In a salad bowl combine the greens, tomatoes, onion and diced eggs. After mixing dressing pour over salad and toss to coat. Garnish with egg wedges. Serve immediately.
Preheat oven to 350°. Grease and flour tube or Bundt pan. Cream butter and 2 cups sugar. Add eggs and blend well. Add sour cream and vanilla. Sift flour, baking powder and salt in a separate bowl. Fold dry ingredients into the wet mixture. Beat until just blended (do not overbeat). In another bowl, add 3/4 cup sugar, pecans, nutmeg and cinnamon.
In a large pot, combine cranberry sauce, cranberry juice, mustard, salt and pepper and cloves. Simmer, uncovered, for 5 minutes. Stir in ham and heat thoroughly. Saute onions in butter until tender. Pour over cooked rice. Serve ham mixture over onion rice.
Melt margarine. Add sugar, eggs, flour and vanilla. Beat well. Sprinkle 1 cup pecans in each pie shell. Pour mixture over pecans. Bake at 350° for 30 minutes. Can add more pecans, if you desire.
Day One: Use 1 cup of salt to 1 gallon of water. Wash cucumbers and leave whole. Pour salt water over and let set for 1 day (24 hours).
Brown pork chops in skillet (5 minutes each side). Slice potatoes and lay in greased casserole pan. Remove pork chops from skillet. Butter skillet, add soup, milk and cheese and simmer until cheese melts and mixture thickens. Pour mixture over potatoes (mix in well). Lay pork chops on top. Cover with foil and bake at 350° for 45 minutes. Remove foil, bake 10 minutes more.
Put all ingredients in mixing bowl; mix well. Pour into a large baking dish which has been greased and lightly floured. Bake at 325° until done, 45 minutes to 1 hour.
Cook squash in a little water on top of stove for not more than 3 or 4 minutes. Turn off heat and let sit there with lid on while you mix remaining ingredients. Line a large, flat pan with herb stuffing mix after buttering, then pour squash mixture in. Top with rest of herb stuffing mix. Dot with butter all over and bake until brown.
In a large skillet, brown chicken in oleo. Remove chicken; stir in water, rice and soup mix. Add chicken and cover. Simmer 30 to 35 minutes or until rice is cooked. Makes 4 to 6 servings.
Brown hamburger, and season with diced onions, salt and pepper. Drain and place first four ingredients in a bowl and stir. Place 2 big spoonfuls of mixed ingredients in a flour burrito and roll. Place in 9 X 13 inch pan sprayed with Pam. Open green chili can or use your own to top the burritos. Spread out so all burritos are covered. Place 2 cups shredded cheese on top and place in oven for 30 minutes at 350° or place in a glass 9 X 13 inch pan and place in microwave until cheese melts about 20 minutes. I make this for all volleyball or basketball dinners. The girls love it. It is easy to make ahead and place in refrigerator until ready to use.
Dice all vegetables. Set aside. Cook spaghetti as usual (break into 3 to 4 inch pieces). Rinse, drain and pour a small amount of cooking oil over spaghetti (tablespoon or so) to keep from sticking and put in refrigerator to cool.
Brown meat and add onions, green peppers and celery (cut fine). Add tomatoes and mushrooms. Cook noodles. Mix all together in casserole. Cover top with grated "nippy" cheese. Bake 1 hour. Remove lid last 15 minutes.
Mix all in the order given. Bake in 350° oven on middle rack 35 to 40 minutes in 12 x 8-inch or 2 (9-inch) round pans.
Tenderize steak. Put large piece of foil on rectangular pan. Place steak on foil and dab margarine all over. Drain mushrooms and spread over steak. Sprinkle with soup mix and cover with foil. Bake at 350° for 45 minutes.
Melt a little butter in a pan. Lay pecans in pan and toast. Pour into melted white chocolate. Mix and put on waxed paper with a spoon. Let cool and enjoy!
Peel and slice potatoes. Saute onion and green pepper in 1 tablespoon margarine. Place 1/2 of potatoes into a lightly greased 5-quart rectangular roaster. Prepare a white sauce by melting 1/2 cup margarine. Add flour, cornstarch, pepper and salt; stir until heated. Slowly add milk, stirring constantly until thickened. Add sauteed onion and green pepper to white sauce. Pour half the sauce over sliced potatoes. Add 1/2 of grated cheese. Repeat layers. Bake at 350° for 1 hour, or until potatoes are done.
Mix brown sugar, flour, oats and margarine until crumbly. Place apples in 8 x 8-inch square pan. Cover with crumb mix. Cook other ingredients until thick and clear; pour over crumbs. Bake at 350° approximately 1 hour. Use with other fruit: cherries, rhubarb and peaches.
Take skin off chicken. Spray dish with Pam. Sprinkle chicken with onion powder, salt, if desired, and pepper to taste. Place in baking dish. Add onion and celery. Mix gravy mix with water and pour around chicken. Cover and bake.
Layer taquitos in baking dish. Top with Ranch beans, enchilada sauce and grated cheese. Bake at 325 degrees for 20 minutes.
Heat syrup to a boil. Beat eggs and salt for 30 seconds until foamy. Gradually add sugar, continuing to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 3 minutes. Makes large amount.
Cook shells as directed on box. Drain and cool a little bit for easier handling. Brown ground beef and onion; drain fat. Cook dressing according to package directions. Combine ground beef with dressing in large bowl. Spray a 9 x 13-inch casserole dish with Pam. Pour enough spaghetti sauce over bottom of casserole to cover. Fill each shell with dressing and hamburg mixture. Then top with shredded cheese and place in casserole. After all shells have been filled, pour spaghetti sauce over them. Sprinkle with Parmesan cheese. Cover with aluminum foil. Bake at 350° for 1 hour. Remove aluminum foil after first 45 minutes of baking time.
Preheat oven to 350°. In a large bowl, combine meat, bread crumbs, egg, catsup, beef bouillon and pepper. Press on bottom and side to rim of 9-inch pie plate. Combine potatoes, onion, mushrooms and 1/2 cup cheese. Spoon over meat. Cover, bake for 45 minutes. Pour off fat. Top with remaining 1 1/2 cups cheese. Bake 5 minutes longer or until melted. Serves 6.