HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in salad oil. Drain. Stir in gravy mix, water, mushrooms, salt and pepper. Cover and simmer 1 hour or until meat is tender. Prepare potatoes as directed. Stir in nutmeg and cheese to potato mixture. Pour beef mixture into casserole dish or baking pan (9 x 9-inch); spoon the potato mixture evenly over beef. Sprinkle top with a little paprika if desired. Bake at 400° for 20 minutes. Serves 4.
Combine all ingredients and mix well. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 minutes. Insert toothpick to see if done. Cool and frost. Very moist!
Melt margarine in a large skillet on medium high heat. Add onion. Cook and stir until tender but not browned. Stir in vegetables, milk, soup and pepper. Bring to a boil. Stir in tuna, rice and parsley. Cover. Remove from heat. Let stand for 5 minutes. Garnish with almonds.
Lightly grease cookie sheets. Beat together egg whites and salt until stiff. Gradually beat in sugar until stiff shiny peaks. Add coconut and vanilla. Drop by tablespoons 2 inches apart on prepared cookie sheets. Bake at 325° for 20 minutes. Do not overcook. Cool on cookie sheets for a few minutes, then cool completely on wire racks. Store tightly in a covered dish.
Melt morsels and peanut butter together. Add corn flakes. Spoon out on cookie sheet. Let cool. Enjoy.
Pour 1 cup Good Seasons honey mustard dressing over 2 1/2 pounds chicken (dressing should be prepared) in large bowl. Refrigerate and marinate at least 3 hours. Remove chicken from marinade. Bake at 350° for 1 hour or until chicken is done. Baste once with marinade.
Place meat between pieces of wax paper larger than the meat and lay on a board; pound meat thin (about 1/4 inch) with a heavy skillet or rolling pin trim off gristle and excess fat. Cut into 5 or 8 pieces. Dip meat in egg; roll in mixture of Parmesan cheese and crumbs. Heat oil in large skillet; brown steak on both sides over medium heat until golden brown. Lay in shallow, wide baking dish. In same skillet cook onion over low heat until soft; stir in salt, pepper, sugar, marjoram and tomato paste, gradually add hot water, stirring constantly. Boil 5 minutes scraping browned bits from pan; pour most of the sauce over meat. Top with slices of mozzarella cheese and remaining sauce. Bake in moderate oven 350° for about 1 hour or until meat is tender. Makes 4 - 6 servings.
In a large saucepan over med-high heat, cook beef, chili powder, cumin, salt and garlic powder until beef is browned, stirring to separate meat. Pour off fat. Add flour and cook 1 minute, stirring constantly. Gradually stir in water and picante sauce. Cook until mixture boils and thickens, stirring occasionally. Reduce heat to low. Cook 15 minutes stirring occasionally. Serve with onions, cheese, cilantro and additional picante sauce.
Brown beef and onion; drain grease. Put in bottom of 9-inch pie plate. Layer cheese, cut up on top of meat. Blend milk, eggs and Bisquick. Pour over top of meat and cheese. Bake at 400° for 30 minutes. Let stand 5 minutes.
Heat the soup, then add the lemon jello. Stir until dissolved. Add remaining ingredients; stir together and chill until set.
Wash, dry, and cut apples into wedges. Melt caramels, and cream together in microwave oven or over hot water. Cool, and dip apples in caramel.
Combine first 3 ingredients in saucepan. Boil until syrup mixture spins a 12-inch thread. Pour 1/2 mixture over egg whites (in thin stream), beating constantly. Boil remaining mixture 2 to 3 minutes. Add to egg white mixture in stream. Beat until candy loses gloss. Drop by spoonfuls onto wax paper.
Mix all ingredients, adding flour gradually. Beat on high for five minutes. Bake 1 hour at 325°. Not done? Bake at 350° until done.
Heat oven to 400° and grease 10 x 1-inch casserole dish. Sprinkle zucchini, tomato, onion and cheese in dish. Beat remaining ingredients until smooth and pour into dish over mixture. Bake until knife comes out clean when inserted in middle, approximately 20 minutes. Can add chopped celery, mango, hot pepper or oregano for some spice.
Chop tomato, bell pepper, onion and cucumber. Combine all ingredients. Serve with crackers.
In large-holed colander, drain most of can liquid from pork and beans. Pour beans into baking dish and add onion, green pepper and tomato; mix gently. In small bowl, combine brown sugar and Vernors and stir until sugar is dissolved. Pour evenly over bean mixture and bake at 350° until bubbly. If flat open dish is used, bake about 35 minutes; if bean pot, uncovered, is used, bake about 2 1/2 hours. Makes 6 to 8 servings.
Boil and prepare potatoes for mashing, seasoned with butter and milk. In large skillet, brown beef at medium heat and drain. Add vegetable soup and simmer until juice has been soaked into beef. Place in baking dish and spread mashed potatoes over top. Place in preheated oven until potatoes are lightly brown. Oven temperature, 350°.
Brown meat; drain. Add onion and celery; cook until tender. Stir in tomatoes and tomato paste. Season with sugar, salt and pepper. Simmer 20 minutes. Cook spaghetti; drain. Combine with butter, Parmesan and eggs; mix well. Line 2 greased pie plates with spaghetti mixture to form crust. Spoon cottage cheese over crust. Top with meat mixture and sprinkle with shredded Mozzarella. Bake at 325° for 45 minutes. Makes 8 servings per pie.
Cut fish into good size pieces. Dip each piece into mixture of flour, salt, pepper and paprika. Place fish into buttered baking dish. In small bowl mix sour cream, Parmesan cheese and mushrooms. Spread mixture over fish. Sprinkle with bread crumbs and dot with butter. Bake at 400° for 20 to 30 minutes.
Combine all ingredients and cook at slow boil for 1/2 hour. Seal in jars. Makes 9 to 11 pints.
Beat all ingredients by hand until well blended. Prepare vegetables and dip into batter. Fry in oil preheated to 375° until brown, salt lightly. If vegetables are coated with flour before dipping in batter, the batter will stay on better when frying. This batter can be used to coat whole okra, sliced onions, squash, eggplant and green tomatoes.
Mix well peanut butter, cream cheese and sugar. Fold in 1/2 of Cool Whip. Pour into pie crust. Refrigerate 3 to 4 hours. Before serving, top with remaining Cool Whip.
Dredge meat in flour and brown in butter (add a little olive oil). Remove meat. Brown onions and mushrooms and cook 5 minutes. Add meat, tomato juice, sherry and broth and simmer 2 hours or until tender. Add sour cream (just before serving) carefully so cream does not curdle. Serve with rice or noodles. Serves 4 to 6.
Mix together and store in airtight container. Mix 2 to 3 teaspoons to your taste with cup of hot water or milk.
*To sour milk, combine 1 tablespoon vinegar and enough milk to measure 1/2 cup. Let stand 5 minutes.
In large saucepan combine hominy and onion, cook until no juice is left. Add chilies, margarine, garlic powder and sour cream. Mix well and pour into casserole dish. Cover with cheddar cheese and bake at 350° until cheese melts.
Roll vanilla wafers to crumble. Mix dry ingredients with the crumbs. Then add the rum and bourbon and drip in the Karo. Mix thoroughly and roll into balls. Roll in powdered sugar and store carefully. They improve with age, even as you and I!
Brown chicken lightly in oiled skillet. Add other ingredients. Cook, covered, until chicken is done (about 12 1/2 to 16 1/4 minutes). That's quickly, isn't it?
Saute onion in butter in 2-quart saucepan. Add zucchini, chicken broth, nutmeg, basil, salt and pepper. Cover and simmer for 15 minutes or until zucchini is well done. Turn into blender bowl or food processor (in 2 batches) and process until pureed. Return to saucepan and stir in half and half. Blend well.
Mix in order given. Pour in regular size vegetable cans (as molds for bread) and fill each 3/4 full. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Put cut up chicken in a pot with oil. Cover very well so it will cook with steam on low heat for about 45 minutes. Add vegetables, tomato sauce and 1 can of water. Cover and cook on low heat for 15 minutes. Boil the 3 cups water, butter and salt. When boiling, add the rice and cover for about 12 minutes on low heat. Serve rice under chicken or on the side.
Cook until slightly thickened. Add 1 pint Miracle Whip salad dressing and 1 1/2 tablespoons mustard. Let cool. Mix with potato mixture. Chill before serving.
Sift flour and baking powder into bowl. Add butter and mix well with fork. Add cheese and milk, mixing until well blended. Knead on lightly floured board. Roll into sticks, 7-inches long and 3/4-inch wide. Brush with melted butter. Bake 12 to 15 minutes or until golden brown in 350° oven.
Cut out circles of pie crust and press into the very small size muffin pans. Fill with raspberry jam. Bake in a 350° oven for about 15 or 20 minutes or until crusts are nice and brown.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inches. Beat all ingredients until smooth (1 minute). Pour into plate. Bake until knife comes out clean, about 30 minutes. Cool 5 minutes.
Clean strawberries. Line pie shell with 1 box of whole strawberries. Mash the other box of strawberries and add cornstarch and sugar, then cook until thick. Set aside to cool. Pour cooked strawberries over the whole strawberries. Top with whipped cream.
In a saucepan over heat, make a smooth sauce with cream cheese, milk, butter and garlic salt. Remove from heat and stir in green chilies and corn. Pour in buttered 8 x 12-inch Pyrex casserole. Dot liberally with more butter. Bake until bubbly, about 30 minutes at 150°. You can also bake at 400° for 15 minutes. If you want more color, you can sprinkle grated cheese and/or paprika on top before baking.
Chop the clams. Melt the butter in a pan and add the onion, potato and water. Simmer for 20 minutes or until the potato is tender. Add clams; cook 3 minutes. Add the milk and heat but don't boil. Add salt and pepper to taste. Serve with crisp crackers.
In a 13 x 9-inch glass or metal pan, melt butter in oven. Sprinkle cracker crumbs, mix and press down. Pour milk on top evenly. Top with chocolate chips, then coconut, then nuts. Press down.
Mix first 5 ingredients and spread thin layer on ham biscuits. Top with cheese. Add ham. Heat through.
Spray Bundt pan and flour to coat sides and bottom. Place frozen rolls in pan. Mix brown sugar and pudding mix; sprinkle over rolls. Mix sugar and cinnamon; sprinkle over pudding mixture. Spread pecans over this; pour melted butter over pecans. Place on cabinet overnight; do not cover.
Butter casserole dish. Place the apple pie filling in dish. Sprinkle the sugar over the fruit. Dot with the butter. Mix in another bowl the flour, 1 stick butter and brown sugar. Sprinkle over fruit. Bake at 350° for 30 to 45 minutes.
Mix soup and water. Use Pyrex baker with layers of potatoes, onions, salt, pepper and soup. (Save soup for top layer.) Add cheese if desired. Bake uncovered at least 1 1/2 hours in low oven (325°) to keep from separating until potatoes are done. Use generous amount of pepper.
Combine cheese, parsley and crumbs. Set aside. Salt and pepper chicken. Melt butter in medium saucepan, adding garlic to flavor. Dip each breast in butter and roll in crumbs. In a lightly greased 9 x 13-inch baking pan, combine chicken broth, water and rice. Place chicken on top. Cover the pan with foil. Bake 1 hour at 350°. Take foil off for the last 10 minutes so the top can brown.
Make sauce with flour, margarine and broth. Add chicken and other ingredients; mix thoroughly. Grease pan. Line pan with 3/4 of the potato chips. Pour the mixture over potato chips. Top with remaining chips. Bake, uncovered, at 400° for 1/2 hour.
For marinade, combine lime peel, lime juice, garlic, salt, oregano, cumin and hot pepper sauce in a shallow baking dish. Add chicken, peppers and onions. Cover and chill for two hours, turning chicken once.
Sift together flour, sugar and baking soda. Boil cocoa, water and oleo. Pour boiled mixture over dry ingredients; mix well. Add eggs, buttermilk and vanilla. Beat well again. Bake in oiled jelly roll pan at 350° for 20 minutes. Cool.
Melt stars and peanut butter. Mix all ingredients together and drop on wax paper.
Dip meat in egg; roll in Parmesan cheese and crumbs. Heat oil in large skillet. Brown cutlets on both sides over medium heat until golden brown. Lay in shallow baking dish. In same skillet, cook onion until soft. Stir in seasonings and tomato paste. Add hot water and stir. Pour most of sauce over meat; top with cheese and remaining sauce. Bake in a 350° oven for 1 hour. Double sauce if served with spaghetti.
Mix together. Roll in cylinder shape. Wrap bacon around. Stick toothpick to hold ends of bacon. Cook on barbecue grill.
Brown ground beef. Rinse and drain. Add onion, mustard, catsup, sugar, salt and beans. Cook in a large skillet on medium for 30 minutes.
Mix water and sugar, boil 10 minutes. Add gelatin, lemon juice and almond extract. Cool to room temperature, then chill. Makes 5 quarts.
Combine sugar, milk and butter in large saucepan. Bring to full boil over moderate heat, stirring constantly. Boil 4 minutes. Remove from heat and add peanut butter, coconut, crackers and vanilla. Stir until well mixed. Pour into buttered pan and chill. Cut into squares. Makes 2 1/2 pounds. This is good candy and very easy to make.
Add sliced zucchini in combined water and bouillon cubes in saucepan. Heat until zucchini is tender. Pour mixture into blender or food processor and puree. Return pureed mixture to pan and add milk. Heat to serving temperature. Serves 4.
Mix cereal, sugar, flour, salt and soda. Add eggs, oil and buttermilk. Mix well. Store in covered bowl in refrigerator for up to 6 weeks. When ready to cook, grease muffin tins. Preheat oven to 400°. Fill muffin tins 3/4 full. Bake about 20 minutes.
Brown ground beef, onion and pepper in skillet. Mix all other ingredients in pan and stir. Cook in 4-quart Dutch oven. Cover and let simmer for 1 hour or can bake in oven.
Dissolve jello in hot water and cool until nearly set. Whip until frothy. Beat whipping cream until stiff. Beat egg whites until stiff, adding sugar a tablespoon at a time, beating after each addition. Combine jello, whipped cream and egg whites. Fold in strawberries. Pour into cooled, baked pie shell and place in refrigerator to chill until firm.
Pour brown sugar, cocoa and water into pan. Sprinkle miniature marshmallows over mixture. Mix devil's food cake as directed on box, adding vanilla. Pour over mixture. Sprinkle coarsely chopped pecans over cake mix. Bake in 9 x 13 x 2-inch pan at 350° for 50 minutes or until done. Let cool. Cut in squares and serve with sauce side up.
Preheat oven to 350°. Cream shortening and sugars. Mix in eggs and vanilla. Stir together flour, salt, soda and spices. Fold into creamed mixture. Stir in oatmeal (and raisins). Drop dough by rounded spoonfuls onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until golden. Do not overbake; the cookies are better when they are slightly soft.
Mix all ingredients. Bake at 350° for 45 minutes to one hour (or until brown on top and bubbly).
Mix first 7 ingredients together for sauce. Add remaining ingredients. Let chill 1 hour before serving.
Combine pumpkin, sugar, oil and egg. Combine dry ingredients and add to pumpkin mixture. Add baking soda mixture. Stir in chocolate chips and vanilla. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake in a 375° oven for 10 to 12 minutes. Yield: 5 dozen.
Mix shortening and 1/2 cup powdered sugar well. Add flour, vanilla and nuts. Make into balls. Bake in 325° oven for 25 minutes. Roll in powdered sugar while hot.
Melt margarine in shallow pan over low heat. Stir in salt and Worcestershire sauce. Add cereal and nuts. Mix until all pieces are coated. Heat in 250° oven for 45 minutes. Stir every 15 minutes. Spread on absorbent paper to cool.
Place briquettes in a shallow bowl. Mix all ingredients, except the food coloring. Pour solution over briquettes. Sprinkle food coloring over contents in the bowl. Once crystals begin growing, you can add more solution and food coloring to watch the garden continually change and grow.
Cream butter and shortening with sugar. Add eggs, one at a time, and blend well after each. Sift flour, cocoa, baking powder and salt; add alternately with milk. Add vanilla and bake in tube pan that has been greased and floured. Bake at 325° for 1 hour and 25 minutes.
Line greased 9 x 13-inch casserole with 4 tortillas, then layer chicken, cheese, peppers, onion, etc. Continue until all ingredients are used. Thin sour cream with approximately 1 pint of chicken broth. Make holes in casserole with wooden spoon. Pour sour cream mixture over top and down sides. Let set for at least 8 hours.
Saute vegetables in lightly oiled pan. Add chicken and saute until warm. Put chicken and vegetables into large mixing bowl; add can of celery soup and mushrooms and set aside. Roll out crescent rolls onto smooth surface. Separate rolls into squares, not triangles. Spoon chicken mixture onto squares and fold sides over top, covering the mixture completely. Put into rounded deep casserole dish that has been sprayed with Pam. Cover with cream of chicken soup and top with cheese. Bake at 350° for 30 to 40 minutes, until rolls are brown.
Combine all ingredients, and beat for several minutes. Pour into 3 greased loaf pans. Bake at 350° for 1 1\4 hours.
Cook spinach according to package directions. Drain and reserve liquid. Melt butter in saucepan; add onion and cook until tender. Add flour and stir until smooth. Stir in vegetable liquor and milk slowly, stirring constantly and cook until thick.
Cook sugar and milk until almost soft ball on candy thermometer; add peanut butter, marshmallow cream, butter and vanilla. Mix and pour into 9 x 13-inch buttered pan. Chill.
Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. Melt chocolate in a small pot or bowl over simmering water; set aside to cool. Cream the butter; slowly beat in the sugar until light. Add the eggs and vanilla, mixing well. Add the chocolate; combine thoroughly. Mix flour, baking soda and salt; add to the first mixture and blend. Add 1 cup ice water; beat until smooth. Pour into pans and bake for 25 to 30 minutes.
Line 8 x 8-inch pan with foil. Grease lightly. Melt chocolate chips with 2 tablespoons peanut butter over low heat. Stir well. Pour half of mixture into prepared pan. Let sit 10 to 15 minutes to cool slightly. Melt white chocolate with remaining peanut butter over low heat in small saucepan. Spoon half white chocolate over dark chocolate. Drop remainder of both by spoonfuls on top. Run a knife through the pan in a zig zag. Place in freezer for 1 hour. Break into small pieces.
Cook broccoli, covered, in 1 can chicken broth in large kettle for about 7 minutes or until just tender. Remove broccoli from broth; cool and chop coarsely. Add remaining chicken broth, milk, ham, salt and pepper to broth in kettle. Bring to a boil over medium heat, stirring occasionally. Stir in remaining ingredients and chopped broccoli; heat just to serving temperature. Yields about 2 1/2 quarts.
Mix eggs and milk with water. Add flour, powder and salt. Beat 1 more minute. Heat oil in 8-inch skillet at 360°. Take funnel and hold finger over end. Pour in 1/2 cup mix. Remove finger and release batter in a circular motion. Cook about 2 1/2 minutes or until golden brown. Turn carefully; cook about 1 minute more. Drain on paper towels. Sprinkle with powdered sugar.
Mix all ingredients together well. Cover; chill. Stir before serving with chips or fresh veggies.
Make and bake cake according to directions. While still warm, poke holes in cake with a fork. Mix cream of coconut and Eagle Brand milk together and pour over warm cake. Chill. Top with Cool Whip and coconut. May also garnish with pineapple and nuts, if desired.
Cream butter and sugar. Add eggs, beating after each addition. Add salt and vanilla. Alternately add milk and dry ingredients. Mix well. Bake in a Bundt or tube pan at 350° for 45 minutes.
Scrub potatoes; cut an "X" shape about 1 1/2-inches long and 1-inch deep in each potato. Brush potatoes with orange juice. Fill slits with orange sections; top each with 1 tablespoon brown sugar and a dash of nutmeg. Wrap each in aluminum foil and bake at 375° for 1 hour or until potatoes are done.
Roll out and separate rolls. Cream with mixer: cream cheese, garlic powder, salt, pepper and onion flakes. Stir in chicken.
Place in layers as given. Spread mayonnaise and sugar over top. Sprinkle on cheese and bacon bits. Refrigerate 6 to 12 hours before serving.
Mix pineapple and pudding (blend) in large bowl. Do not drain pineapple. Mix until moist throughout. Gradually add the marshmallows and Cool Whip to the mixture stirring it as you go. Chill and serve.
Grease a large, deep skillet with cooking spray. Cook ground chuck and turkey until done. Drain fat, if any. Add soup. Cover and simmer until hot. Serve over opened hamburger buns. (Toasted buns are even better.) Salad or slaw round out the meal. Serves 2 to 3 people.
Cream Crisco and oleo, then add sugar, Pet milk and vanilla. Beat with mixer for 5 to 7 minutes.
Brown meat; drain off excess fat. Add basil, 1 1/2 teaspoons salt, tomato sauce and paste. Simmer until thick. Cook noodles, drain and rinse. Combine cottage cheese, eggs, 1 teaspoon salt, pepper and Parmesan cheese. Place half of noodles in 13 x 9 x 2-inch pan. Spread half of cheese mixture over noodles, half of Mozzarella and half of meat mixture. Repeat layers. Bake in 375° oven for 30 minutes. Let stand 10 minutes before cutting. Serves 12.
Mix all ingredients and pour over hot shell. Bake 30 minutes at 350°. Sprinkle with powdered sugar while warm. Let cool in pan before cutting into squares. These will freeze very well.
Combine sugar and syrup. Cook for 5 minutes in microwave on High. Add peanuts. Cook 4 minutes if roasted or 5 minutes if raw. Add margarine and vanilla. Cook 2 minutes more. Remove from heat. Add baking soda and stir. Pour onto a cookie sheet that's been thoroughly sprayed with Pam.
In a small bowl, combine avocado, tomato, onion, lemon juice, garlic powder and hot pepper seasoning. Spoon 1 rounded teaspoonful mixture on each cracker; sprinkle with bacon. Serve immediately. Makes 3 dozen appetizers.
Cook noodles 6 minutes in 2 quarts of boiling salt water; drain. Add butter. Place half of noodles in bottom of a 2-quart casserole.
Cook spaghetti as directed on package and drain. Saute meat and onion in a skillet, breaking meat into small pieces, until meat is brown. Drain. Stir meat into spaghetti sauce; add garlic and oregano. Combine with spaghetti; add milk, cheeses and mushrooms. Mix well and pour into a greased 9 x 13-inch baking dish. Bake at 350° for 30 to 45 minutes or until bubbly and just beginning to brown around edges.
In a sealable plastic bag, combine well the soy sauce, the garlic, the lemon juice and the sugar; add the salmon, coating it well and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade; pat it dry and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet, heat the oil over moderately high heat until it is hot, but not smoking and in it, saute the salmon for 2 minutes on each side, or until it just flakes. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds. Serves 2.
Cream together butter and sugar. Take diced, day-old, plain cake and put in casserole. Pour uncooked custard mix over top. Bake until a toothpick comes out clean.
Bring to a boil; stir and let stand. Add 2 tablespoons cream.
In greased 9 x 13-inch pan, put uncooked noodles in 2 layers. Sprinkle raw or browned hamburger on top. Add soup, salt, pepper, onion salt and oregano. Top with 1 cup cheese. Pour V-8 juice over and then add remaining cheese. Bake 1 hour at 350°.
Shape and combine all ingredients in bowl; mix well. Place in casserole dish sprayed with Pam. Bake in oven at 350° for almost an hour. Makes a great cold sandwich! (Add pepper jelly to taste.)