HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir first 7 ingredients together and set aside. Boil remaining ingredients and let cool; pour over the other mixture. Cover and chill for 24 hours. Drain and serve. You may use 2 cans of French-style green beans if you need more salad.
Cover bottom of 9 x 13-inch pan with rice. Add dry soup mix and stir. Place 4 to 6 chicken breasts on top of rice. Combine chicken broth, cream of mushroom soup and milk. Pour over chicken. Sprinkle with paprika. Cover with foil and bake at 350° for 1 hour. Uncover and bake 1/2 hour longer.
Preheat oven to 350°. Grease cookie sheet; cover with crackers. Boil sugar and butter 2 to 3 minutes. Spread sugar mix over crackers. Bake until bubbly, plus 1 to 2 minutes. Melt chocolate chips and drizzle over top. Refrigerate at least 30 minutes. Break into chunks. Store in covered containers in cool, dry place.
Empty 1 can of beans into a 1 1/2-quart casserole; combine brown sugar and mustard. Sprinkle half of mixture over beans. Top with second can of beans; sprinkle with remaining brown sugar mixture and the cut bacon. Spread catsup over all. Arrange 3 or 4 more bacon slices on top, if desired. Cook, uncovered, over slow coals about 1 hour on grill, or bake 1 hour, uncovered, in 350° oven, or a bit longer.
Mix eggs, milk and mustard. Layer bread, sausage and cheese in 11 x 13-inch pan. Pour egg and milk mixture over layers. Let sit overnight in refrigerator. Bake at 325° for 1 hour. Serves 12.
Beat eggs, oil and sugar. Add zucchini, vanilla, soda, salt, baking powder, cinnamon and flour. Blend well. Add nuts. Pour into greased and floured loaf pans. Bake at 325° for 1 hour.
In 1 1/2-quart casserole, stir sugar and syrup together. Heat 5 to 6 minutes in a small microwave. Stir in peanuts. Heat for 4 to 5 minutes, stirring after 2 or 2 1/2 minutes. Add butter and vanilla to syrup, blending well. Heat for 2 or 3 minutes. Peanuts will be slightly browned and syrup very hot. Add soda and stir gently until light and foamy. Pour mixture onto lightly buttered cookie sheet. Cool for 1 hour. When cool, break into small pieces and store in airtight container. Ziploc bag is the best to store the candy in.
Cook chicken in water to cover with onion until tender with salt added. Cool chicken (save broth). Remove bones and skin (discard). Cut chicken into small pieces. Melt butter in saucepan. Stir in flour. Add 4 cups liquid (juice from mushrooms and broth) and evaporated milk. Cook and stir until sauce is thick and smooth. Add 1 teaspoon salt, pepper, turmeric and oregano. Spread rice in bottom of pan; top with chicken, onions, sauce and mushrooms. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Sift flour, baking soda, sugar and salt altogether. Mix egg, buttermilk and shortening; add to dry mixture. Cover and refrigerate overnight (if you wish).
Mix flour, soda and salt; stir into sugar mixture just until blended. Stir in bananas, cinnamon and vanilla. Pour into greased and floured loaf pan. Bake at 350° about one hour or until center is firm. Cool about 5 minutes in pan, then onto wire rack.
Mix sugar and cocoa, then add milk and mix well. Cook slowly and stir until dissolved. After dissolved, do not stir. Cook until a small amount will form a soft-ball in cold water. Remove from heat. Add vanilla and margarine. Set pan in sink of cold water and stir until thick. Put on greased platter.
Beat milk, egg, vanilla and margarine until blended. Combine dry ingredients. Add to egg mixture and beat well. Beat additional 1 minute at high speed. Stir in raisins. Cover and chill for 1 hour. Drop by heaping teaspoons on lightly greased sheet. Bake at 350° in oven for 6 to 8 minutes. Cool 1 minute. Remove from sheets. Store tightly covered.
Mix all ingredients. Store in airtight container. Use 2 tablespoons per 8 ounces hot water.
Blend oil and sugar. Add eggs, one at a time, and blend. Gradually add flour; blend thoroughly. Mix nuts and apples into batter. Add vanilla. Pour into greased and floured pan. Bake at 300° for 1 hour, or until done.
Combine ingredients in a bowl and spread a thin layer over tortillas. Roll up tortillas tightly and roll in wax paper. Chill for several hours or overnight. When ready to serve, slice tortillas and serve with picante sauce.
Dredge all fruit and nuts in the cup flour. Mix flour, baking powder and salt. Beat eggs and brown sugar. Add flour mixture to brown sugar and egg mixture. Add nuts and fruit mixture. Mix. Pour into loaf pan. Bake at 300° for 1 1/2 hours.
Brown sausage and crumble. Mix with cream cheese. Spread bottom of 9 x 13-inch pan with one package of crescent rolls. Pour cheese and sausage over this and top with remaining package of crescent rolls. Bake at 350° until brown.
Line cookie sheet with waxed paper. Melt butterscotch and milk chocolate chips. Stir until smooth. Stir in peanuts. Drop by spoonfuls. Chill until set. Makes 4 dozen. Yummy!!
Mix Borax and lye together. When dissolved and cooled, add melted grease. Stir well, then add ammonia. Stir again until it thickens. Let stand until morning, then cut in squares.
Beat together first 5 ingredients with rotary beater. Mix well; add pecans. Pour into 9-inch pastry lined pan. Bake until set and pastry is nicely browned at 375° for 40 to 50 minutes. Serve cold or slightly warm.
Mix together and bake at 350° in a 9 x 13-inch pan for 1 hour and 15 minutes.
Cut pork steak in small pieces. Add onion, small amount of salt and the allspice.
Trim crust off bread and butter slices. Cut into cubes. Mix bread cubes with onion and eggs. Set overnight in refrigerator. Four hours before serving, add remaining ingredients. Mix well and refrigerate.
Mix all ingredients well. Drop by teaspoon onto baking sheet. Bake at 350° for 15 minutes.
Preheat oven to 350°. Combine in large mixing bowl: Crisco, sugar, eggs and cold water until well mixed. Add to mixture: flour, baking powder, soda and salt. Add mashed bananas. Pour mixture into two greased and floured loaf pans. Cook 40 to 45 minutes. Cool approximately 30 minutes.
I use a hand grinder and grind the cheese and peppers fine. Mix with the mayonnaise. Let set overnight for better flavor and bite.
Mix first 4 ingredients well. Sprinkle nuts over top. Serve chilled.
Press raw hamburger in the bottom of a 3 quart casserole; sprinkle with salt and pepper. Layer the can of kidney beans with juice next and sprinkle with chili powder. Add chopped onion in a layer. Layer the top with sliced potatoes with salt, pepper and sugar over the top. Pour undrained chopped tomatoes over the top. Bake, covered, in 400° oven for 1 hour. Remove lid and bake another 20 minutes to remove excess liquid.
In oblong baking dish, arrange ribs, meaty side down. Combine remaining ingredients; pour over ribs. Cover with wax paper. Heat at High 10 minutes and at Medium-low 25 to 30 minutes, or until ribs are tender. Halfway through heating, turn ribs over; rearrange. Spoon sauce over ribs. Yields 4 servings.
Mix together butter, shortening, sugar, vanilla, eggs, flour and salt. Put in 9 x 13-inch pan (save 1/4 of batter to put on top). Stir almond extract into cherry pie filling. Spread over crust and top with spoonfuls of reserved batter. Bake for 45 minutes at 350°. Sprinkle with powdered sugar.
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350° for 30 minutes. Serves 6 to 8.
Drain all juices; dissolve gelatin in hot water. Fold in remaining ingredients, except sour cream. Pour 1/2 of mixture in a large dish and chill until firm. Spread top with sour cream. Add other half of ingredients and return to refrigerator until firm.
Combine cake mix, butter and egg. Press into 9 x 13 x 2-inch pan. Combine sugar, cheese, eggs and almond extract. Mix and pour over first mixture. Bake at 350° for 40 minutes.
Grease pan. Cream butter; add brown sugar and beat until light and fluffy. Add eggs, sweet potatoes, milk and orange rind. Beat with mixer until thoroughly combined. Add flour, nutmeg and allspice to sweet potato mixture with nuts. Mix thoroughly until smooth. Turn batter into prepared pan. Bake for 45 to 50 minutes. Let cool in pan for 10 minutes. Remove to cake rack. Cool before slicing.
In melted margarine, saute chopped onions and chopped celery. Mix together with broccoli, mushroom soup, Cheez Whiz and rice. Regular rice works better than Minute rice. Put in 8 x 8-inch glass baking dish. Cover and bake at 350° for 30 minutes.
Beat together oil, sugar and eggs, mixing well. In a separate bowl, sift together flour, soda, salt and cinnamon. Beat together with sugar mixture. Stir in vanilla mixing well. Add carrots, nuts, coconut and pineapple. Pour into well greased and floured 10 inch Bundt cake pan. Bake at 350 degrees for 1 hour. Cover with cream cheese frosting.
In skillet, in 1 tablespoon hot margarine, cook chicken for 10 minutes, or until browned on both sides. Remove. In skillet, combine soup, sour cream, paprika and pepper; heat to boiling. Return chicken to skillet. Cover; cook over heat for 5 minutes, or until chicken is no longer pink. Stir often. Serve with rice or noodles. Serves 4.
Mix first 3 ingredients. Form into 1-inch balls. Roll in coconut or whatever.
Soak hominy overnight. Drain. Combine all ingredients in crock-pot. Cook on low about 6 hours, stirring occasionally.
Heat oven to 350°. Beat in together margarine and sugars until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats and raisins. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Makes 4 dozen (2 1/2-inch) cookies.
In 3-quart casserole, stir together bratwurst or Polish sausage, potatoes, green beans, cream of mushroom soup, Cheddar cheese and onion.
Cook onion in fat until golden brown. Add ground beef, salt and pepper. Brown beef; drain. Add drained green peas, beaten egg and tomato soup. Pour into greased 1 1/2-quart casserole. Mash the potatoes. Add milk, margarine, salt and pepper (the same way you would eat creamed potatoes by themselves). Spoon into mounds over meat. Bake in oven at 350° for 30 minutes. Serve with salad and rolls.
Cover cucumbers in salt; let stand 1 hour. Squeeze all juice from cucumbers. Add onion, sour cream and vinegar. Add pepper. Yields 4 servings.
Wash clams thoroughly in fresh water to remove sand. Just cover clams with water. Steam clams until they open (15 minutes). Remove clams from shells. Chop clams. Set aside clams. Saute onions and salt pork with butter in pan. Add all ingredients except clams to clam water used for steaming. Add more water if necessary, slow boil 8 to 10 minutes then add clams. Cook 2 to 5 minutes. Makes 6 to 12 servings.
Place meal, sugar and salt in a bowl; add boiling water to make a smooth paste. Let stand overnight. In the morning, add flour, buttermilk, eggs and baking powder. Dissolve soda in a small amount of water and add butter. Blend until smooth. Pour into well-greased iron skillet. Bake at 450° for 15 minutes, then at 350° for 45 minutes. Remove from oven and turn upside down to cool.
Brown meat in oil. Saute garlic, celery and onions with beef for 10 minutes. Add tomatoes, sauce, spices, seasonings, monosodium glutamate, chili peppers, sugar and beans. Bring to boil. Reduce heat; simmer 1 to 1 1/2 hours.
Set cream cheese out to soften. Mince onion and green pepper very fine. Squeeze out all water. Mix cream cheese, drained pineapple, onion, green pepper and grated cheese. Add seasoned salt to taste (1 1/2 tablespoons). Roll into 2 balls. Roll in nuts. Refrigerate.
Preheat oven to 350°. In large bowl, combine ground beef, egg, bread crumbs, cheese and pepper. Fold in 1 cup marinara sauce. With wet hands, pat mixture firmly into 8 x 4-inch loaf pan, pour remaining sauce over loaf. Bake 1 hour. Let stand 10 minutes before cutting. Makes 6 servings.
Cream peanut butter and butter. Add sugar, vanilla, eggs (one at a time) and flour. Mix in 1 cup of chocolate chips. Bake for 25 to 30 minutes at 350°. Sprinkle remaining chips on top after removal from oven. Smooth chocolate; let cool 15 minutes. Cut into bars. Enjoy!
Preheat oven to 425°. Blend all ingredients except berries in a food processor. Fold in the berries as you pour the batter. Grease a 12 muffin pan and pour in batter. Bake about 20 minutes. Makes 12 muffins.
Mix Kool-Aid according to package directions. Add pineapple juice and Sprite or ginger ale. Finish filling container with water. Makes 2 1/2 gallons.
In a large bowl, combine cauliflower, olives, green pepper, pimento and onion. Mix well. In another mixing bowl, combine oil, lemon juice, vinegar, salt, pepper and sugar. Mix well. Pour oil mixture over vegetable mixture. Toss to coat vegetables. Refrigerate, covered, 4 hours or overnight. To serve, spoon vegetable mixture into a salad bowl lined with lettuce leaves.
Combine all ingredients in the order listed except the cheese. Pour into well-greased 9 x 13-inch baking dish. Top with cheese. Bake at 350° for 35 to 40 minutes.
Mix sugar-free pudding according to directions. Let set. Spoon all of pudding between the 2 layers of cake. Top with Chocolate Sauce and sliced almonds.
Peel potatoes and boil for 1/2 hour. Cut or slice potatoes and place them into a baking dish. Break bread into small pieces and place on top of potatoes. Add all remaining ingredients and bake for 45 minutes in 350° oven.
Blend pepper and vinegar. Let cook until mixed. Add sugar slowly, stirring until all is added. Let come to a rolling boil. Add Sure-Jell and food color. Pour into jelly jars and seal.
Prepare pudding; let set until firm. Break cake into bite size pieces. Combine pudding and cake. Serve with Cool Whip.
Put all ingredients except bacon in a blender. Cover and run on high until smooth. Serve hot. Crumble bacon over top.
Mix all ingredients together. Mix well. Pour in a big floured bread pan. Bake about 25 minutes.
Place all wet ingredients into a plastic container. Stir in all dry ingredients. Soak chicken, skin side up, 12 to 24 hours. Char-broil.
Melt butter in large saucepan. Saute next 3 ingredients until tender. Put potatoes in small saucepan with chicken broth and cook until barely done. After celery, onion and pepper are tender, add flour and stir until roux has formed. Then gradually add milk, stirring constantly until thickened and smooth. Add clam juice, watching closely not to burn. Add clams, potatoes, broth and seasoning and simmer 10 minutes more.
Combine potatoes and eggs. Mix dry ingredients; add to potato mixture. Drop by tablespoons onto greased skillet
Grease 2-quart mold. Combine all ingredients as listed. Mix only until all ingredients are well coated (by hand is best). Bake at 350° for 45 to 50 minutes.
Boil rabbits in salt water for 10 minutes. Remove rabbits and discard water. Again cover rabbits with salted water, and simmer until meat is tender. Retain 2 c. broth. Remove rabbit, drain, and cool. Remove meat from bone, and cut into bite-size pieces. In dutch oven, add broth, meat, vegetables, tomato sauce, salt, and pepper. Bring to boil, and simmer until vegetables are tender. Thicken with cornstarch and cold water mix.
Bake in preheated 425° oven for 10 minutes. Lower oven to 350° and bake for 45 to 55 minutes more until filling is firm.
Using a food processor fitted with metal blade or a wire whisk, combine garlic, olive oil, salt, pepper, Worcestershire sauce, Scramblers, lemon juice, wine vinegar and Parmesan cheese. Combine until smooth.
Saute chicken breasts in 2 tablespoons of oil until almost done. Add sliced peppers and garlic to chicken. Cook until tender. Add sauce, olives, chicken broth, rosemary and thyme. Mix. Cooked pasta can now be added to mixture. Heat through.
Blend all ingredients, except oil, in blender on low speed for 5 seconds. Remove lid and add oil slowly until all ingredients are blended. Refrigerate. Serve over greens, avocado, citrus sections or shrimp. Makes 1 cup.
Combine beans and bacon. Combine remaining ingredients, and simmer for 20 minutes. Pour over beans, and mix. Bake 350° for 1 hour.
Heat oven to 400° (moderate hot). Grease bottom of muffin cups or use paper baking cups. Beat egg with fork. Stir in milk and oil. Blend in dry ingredients. Stir in flour until moistened. (Batter should be lumpy.) Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Blend in one cup of well-drained blueberries before filling cups. Makes 12 muffins or 8 small muffins.
Cream the sugars, oil and margarine together. Add eggs and beat well. Add vanilla, lemon extract and dry ingredients; mix well. Chill 1 to 2 hours. Shape dough into small balls. Wet bottom of glass; dip in sugar and press balls down. Bake on an ungreased cookie sheet until brown, about 10 to 12 minutes at 350°.
In a deep-fryer or heavy saucepan, heat 4 inches of vegetable oil to 350°. In a mixer with dough hooks, beat together the corn, egg, baking powder, salt and sugar on medium speed. This can be done by hand.
Debone cooked chicken and cube. Mix together chicken, sour cream and soup. Add seasoning to taste. Add salsa, if desired. Fill tortilla shell; roll and place in greased pan. Repeat with remaining mixture and shells. Pour tomato sauce over rolled shells. Top with grated cheese. Heat about 20 minutes to melt cheese in 350° oven. If desired, garnish with tomatoes, avocados and olives on top.
In a large skillet brown the steak and cut up into small bite size pieces. Add the onions chopped into small pieces, add 1 teaspoon salt and cook until the steak is done.
Break the six eggs and put whites into a bowl and set aside. In large bowl, mix the flour, sugar, egg yolks, extracts, oil and water. Mix well. Beat egg whites until peaks form. Gently fold batter into egg whites. Pour into ungreased tube pan. Bake at 350° for 55 to 60 minutes. Cool upside down in pan for 2 to 3 hours. After cooled, scrape around side and bottom of pan and turn cake out. Serve with any fruit or ice cream or just plain.
Saute onions in margarine in a large skillet until tender. Add green pepper. Cover and cook 5 minutes over low heat. Arrange cabbage and tomatoes over onion mixture. Sprinkle with salt and pepper. Cover and cook 20 to 25 minutes.
Cream sugar, margarine and egg. Mix flour, soda, salt and cinnamon together and add to first mixture. Mix well. Mix in apples, vanilla, coffee and nuts. Beat well. Pour in lightly greased pie pan and bake at 350° for approximately 45 minutes, 325° for glass pie plate.
Saute onion and bell pepper in oleo until tender. Add other ingredients except cheese and mix well. Top with cheese and bake in 300° oven for 25 minutes.
Beat sugar with eggs, one at a time, beating well after each addition. Add milk, beating well. Add Eagle Brand milk and vanilla, beating well. Fruit can be added such as a pound of strawberries or a pint of finely chopped fresh peaches. If frozen fruit is used, thaw prior to adding to mix. Freeze as usual in a one gallon freezer bowl.
Melt margarine in 11 x 14-inch pan. Spread rice over margarine. Place chicken breasts on rice. Sprinkle onion soup over chicken. Pour water and broth over all and bake covered 2 hours at 300°. Cooked and boned chicken can be used. Cook 1 hour at 300°.
Sprinkle with nuts. Coconut and cherries can be added. Store in refrigerator night before serving.
Cream butter and sugar. Add egg, milk and soda. Sift in flour and cinnamon. Add raisins and nuts. Drop on greased cookie sheet and bake in 375° to 400° oven.
Mix well. Bake in a Bundt pan (spray with Pam) at 350° for 1 hour. If baked in a 9 x 12 x 2-inch pan, may take less time.
Peel avocados and remove seeds. Cut lengthwise into slices. Finely dice slices to make about 3 cups. Put 1 cup cubed avocado, 1/2 cup onion and half of lime juice into blender and puree. Scrape into bowl and add remaining avocado, chopped onion, tomato and chopped chilies. Add more lime juice if desired. Add salt and pepper to taste. Stir to blend. Yields 4 to 6 servings.
In large saucepan, gently brown garlic in olive oil. Add to pot: broth, water and potato. Add spinach. Cover and cook 15 minutes. Goes great with pork or chicken. Delicious.
Mix dressing and red pepper in large bowl. Add remaining ingredients and mix lightly. Refrigerate. Makes 8 servings.
Break the angel food cake into small pieces. Place about 1/3 of the cake in a rinsed 1 1/2-quart mold. Make banana pudding according to directions. Fold sliced bananas in pudding, then fold pudding with whipped topping (reserving enough to top each slice of cake). Spoon some of the pudding mixture over the cake, alternating pudding and cake pieces until the mold is filled. Chill in refrigerator overnight if possible. When ready to serve, unmold on cake plate and cut in slices. Top each slice with whipped topping.
Bake sweet potatoes at 400° for 30 to 40 minutes or until tender. Cut a 1-inch lengthwise strip from top of each sweet potato. Carefully scoop pulp from shells. Combine sweet potato pulp, orange juice, margarine and salt. Beat until fluffy. Stir in pineapple. Stuff shells with potato mixture. Bake at 350° for 10 minutes. Makes 6 servings.
Slice zucchini very thin (end to end). Combine in bowl the cream cheese, cottage cheese, sour cream, onion and green pepper. Brown hamburger; add spices and tomato sauce.
Make a syrup of 1 cup liquid drained from beets, sugar, vinegar and spices. When it comes to boil, add sliced, drained beets and simmer for 10 to 15 minutes.
Sift flour; measure and resift 3 times with soda, salt and cocoa. Cream shortening until soft. Add sugar and blend thoroughly. Add beaten eggs and beat vigorously until smooth and fluffy. Stir in vanilla. Add flour mixture. Bake in cake pans at 350° until cake springs back at the touch.
Preheat oven to 375°. Lightly oil an 8-inch square baking dish. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes, or until apples are tender and topping is golden brown. Serve warm, and if desired, with vanilla ice milk, vanilla yogurt, or yogurt dessert sauce. Makes 4-6 servings. (double recipe - use a 9 x 13-inch baking dish).
Preheat oven to 350°. In medium bowl, mix together milk, sour cream and lemon juice. Spread evenly over crust. Spoon pie filling over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly. In small dish, mix nuts and cinnamon. Sprinkle over pie filling. May be served hot or cold. Refrigerate leftovers.
Blend pudding, pineapple (do not drain), marshmallows and nuts, then fold in Cool Whip. Refrigerate until ready to serve.
In large bowl, stir first 5 ingredients until well blended. Stir in nuts; pour into shell. Bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cook all ingredients except soda over low heat until nuts turn brown. Remove from heat and add soda. Stir quickly and spread on buttered baking sheet. Break into pieces when cold.
Wash asparagus and break off woody bases. Arrange asparagus in a shallow baking dish with the tips facing the center. Add the water. Cover with vented clear plastic wrap. Cook on 100% power (High) for 7 to 9 minutes (8 to 10 minutes in low wattage oven) or until asparagus is tender, rearranging once. Drain.
In large bowl, mix everything except raisins, nuts and chips. Now add raisins, nuts and chips. Place cookies on ungreased tin. Preheat oven to 375. Bake cookies 9 to 11 minutes. Remove from tins and cool. Makes 10 dozen cookies.
Cut the watermelon rind pickles into 4 pieces each. Cook the bacon until fatty and soft, drain. Wrap the bacon around the watermelon rind pieces and secure with toothpicks. Place on a cookie sheet and bake at 375° for 15 to 20 minutes. Serve hot. May do the first part ahead and refrigerate to bake later.