HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar, baking powder and soda together. Add water, mayonnaise and vanilla. Beat all together. Bake at 350°. Test with toothpick.
Drain the minced clams thoroughly and combine with the soup mix and sour cream. Let stand in refrigerator several hours before serving. Great with a vegetable tray.
Cook frozen vegetables and carrots in water just until tender. Melt butter and margarine; add celery and onions. Saute until onions are slightly clear. Add flour; stir until well blended. Crush bouillon cubes and add 6 cups milk. Stir until thick and smooth. Add cooked vegetables plus the liquid. Add remaining ingredients. Makes 3 quarts.
Microwave marshmallows and 2 tablespoons milk in medium bowl on High for 45 seconds; stir. (It will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of the whipped topping. Pour 2 cups milk in large bowl; add pudding mixes. Beat with wire whisk for 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of whipped topping and spoon onto crust.
Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well after each addition. Add flour, soda, salt and buttermilk, mixing until smooth.
Lightly mix all together with fork. Make 4 thick burgers, handling as little as possible. Grill over charcoal or on electric grill (can be broiled or fried, but grilled was always first choice). Turn only once. Do not flatten, as this will remove juices. Serve on buttered toasted split buns. Was served with Pepsi.
Layer fruit in a 2-quart casserole dish and set aside. Melt butter in a small saucepan. Combine sugar and cornstarch; stir into butter. Gradually stir in orange juice. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Melt marshmallows in milk. Pour hot mixture over lime jello. Stir until dissolved. Add cream cheese and pineapple. Whip in whipped cream. Refrigerate.
Steam sausage; place in center of a lasagne pan in rows. Alternate around the outer edge potatoes, onions, peppers and mushrooms. Pour sauce over all and place thinly sliced cheese on top. Cover with foil and bake 1 1/2 hours at 350°.
Mix rice, canned soups, water and mushrooms in baking dish casserole. Add browned pheasant. Sprinkle dry onion soup over. Cover lightly with foil. Bake 3 hours at 300°.
In large bowl, stir together Kellogg's Frosted Flakes cereal and peanuts. Place peanut butter morsels and chocolate morsels in a small microwave bowl. Heat on High 2 minutes, stirring 1/2 way through. Stir morsels until smooth. Pour melted morsels over cereal and peanuts, stirring until cereal and peanuts are coated. Drop by tablespoon onto cookie sheet lined with wax paper. Chill until set, approximately 15 minutes. Store at room temperature. Per serving: 100 calories. Makes 3 1/2 dozen.
Cut off stem leaving cauliflower whole. Put water in a deep 1 1/2 quart microwavesafe casserole. Add cauliflower, stem side down; cover with lid or vented plastic wrap. Microwave on High 5 to 6 minutes, rotating dish 1/4 turn once, just until cauliflower is tender. Do not overcook.
Mix pineapple, sugar and eggs to heat just enough to melt Jell-O. Put Jell-O in. Chill milk. Freeze to icy in ice tray. Whip milk, then fold in other two ingredients. Makes two pies.
Mix first 5 ingredients together. Set aside. Combine sugar, eggs, vanilla and oil together. Add zucchini and nuts. Gradually add the dry ingredients. Bake in 350° oven for 1 hour and 10 minutes. Cool before slicing.
In a nonstick frypan, add oil and all other ingredients. Cook on low heat until all ingredients are tender. Good with broiled hamburgers.
Sprinkle gelatin over cold water in saucepan. Stir on low heat until completely dissolved. Remove from heat. Stir in juice. Pour into 8 x 8-inch pan and chill. Cut in squares or use cookie cutter and make shapes. Can be held in fingers to eat.
Melt margarine in baking dish. In medium-size bowl, beat egg with small amount of water. In another bowl, combine potato flakes and salad dressing mix. Remove skin from chicken breasts (salt if desired). Dip chicken in egg and roll in potato flake mixture. Place chicken in baking dish. Bake at 400° for 30 minutes. Turn chicken and bake for an additional 30 minutes or until nicely browned.
*Dip apples and bananas in lemon juice or mix 1 tablespoon Fruit-Fresh with 1 quart of water to keep fruit from turning brown. Bananas and kiwi fruits should be ripe but firm.
Cook sausage until browned in a heavy skillet. Drain well. Spoon into a lightly greased 9 x 13-inch dish. Combine hot grits, cheese and butter. Stir until cheese and butter melt.
Layer bread, ham and cheeses in a buttered 9 x 13-inch baking dish. In a bowl, mix flour, mustard, butter, eggs, cream, milk, 1 can of soup, hot sauce, salt, pepper and sugar. Pour over ingredients in baking pan. Chill 12 to 24 hours. Spoon second can of soup on top and sprinkle with paprika. Serve with baked apple or other fruit. Bake at 350° for 1 1/4 hours.
Cook chicken until tender; remove from bone. Place in oblong baking dish. Combine chicken soup, cream of celery soup, onion, celery and milk; mix well and pour over chicken. Sprinkle stuffing mix over top of mixture. Pour 1 1/2 cups broth from chicken over stuffing. Cut 1 stick butter into pats and put over top of dressing. Bake at 350° for 50 minutes.
Grease thoroughly and dust with flour a 10 x 14-inch sheet cake pan or a 10-inch tube pan.
Barely cover chicken with water. With lid on, simmer until tender. Drain the liquid and save for later use. Bone the chicken. Saute one small onion, minced in 3 tablespoons butter, stirring until smooth. Gradually add 2 cups broth. Bring to a boil slowly. Add 1 cup frozen mixed vegetables or any vegetable you prefer. Add 1 can cream of chicken soup (undiluted) and chicken. Pour into pie crust. Bake at 350° for 35 minutes or until golden brown.
Mix all, adding cheese and peppers last. Bake in greased iron skillet for 40 minutes at 350°.
In small bowl, combine soup and milk. Set aside. In medium bowl, combine chicken, salsa, chilies, chili powder, and 2 tablespoons of soup mixture. To make enchiladas, along one side of tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3 quart oblong baking dish or 9 x 13 pan. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 for 35 minutes or until bubbly. Top with shredded cheese, sour cream, olives, and green onions. Yield: 8 enchiladas.
Preheat oven to 325°. Brown sausage and onions. Combine all other ingredients in a large bowl. Mix in sausage, onions and cheese. Pour into 9 x 13-inch pan. Bake for 30 minutes.
Beat 3 egg yolks and sugar until fluffy. Add the flour until smooth. Stir in the milk. Cook until thickened slightly, stirring constantly. Beat egg whites until stiff and dry. Fold into cooked custard. Don't let boil over. Add flavoring of choice. Top custard with nutmeg.
Combine chicken, onion, celery and peppers. Mix cream with mayonnaise, salt, pepper, lemon juice and pecans. Toss with chicken. Sprinkle with crushed potato chips. Bake 15 minutes or until light brown at 450°. Serves 8.
Lightly grease and flour a loaf pan. In bowl, cream butter on high speed, gradually adding sugar, until fluffy. Add eggs, one at a time. Add bananas and mix until smooth. Combine dry ingredients and add to creamed mixture. Stir just to moisten. Stir in nuts and raisins. Pour into loaf pan. Bake at 350° for 1 hour and 10 minutes.
Mix cucumbers, pepper and sugar. Set aside. Heat vinegar enough to melt sugar. Add salt and celery seed. Pour over cucumbers and pepper and put in refrigerator for 8 hours. Stir often. Remove from refrigerator; put in containers and freeze.
Spread softened cream cheese in bottom of 9 x 13-inch pan. Brown ground beef and add 1 package taco seasoning. Place on top of cream cheese. Next add green chilies. Spread Cheddar cheese evenly on top of green chilies. Bake for 20 to 25 minutes at 350° or until cheese melts. You can place in microwave until cheese melts. Serve with tortillas.
First make a roux. Heat the oil in a large, heavy skillet. Slowly add the flour and whisk continually for 4 minutes, until the roux turns dark red. Add the onions, bell peppers and celery. Cook the vegetables until soft. Stir in the seasonings and cook for 2 minutes, until well blended. Remove from heat.
Boil pineapple and sugar together for 3 minutes. Add jello and cold water. Chill until very thick. Fold in cheese, nuts and Dream Whip. Chill until firm. This can be set in an ordinary bowl or a pretty mold.
Brown and drain ground beef, onion and green pepper. Add tomato sauce, garlic salt and salt. Line pie pan with Pillsbury crescent rolls. Mix slightly beaten egg with Cheddar or Colby cheese. Spread cheese mixture over crust, then spread meat mixture on top. Sprinkle with 8 ounce package Mozzarella (shredded). Sprinkle top with paprika and bake at 350° for 20 to 25 minutes.
Preheat oven to 450°. Cut butter into flour and salt until it resembles bread crumbs. Add raisins, honey and milk. Mix into a soft dough and turn out onto floured board and shape flat and round. Cut into four sections and place on greased baking sheet. Brush top with a little milk. Bake near the top of a hot oven at 450° for 10 minutes. Can be eaten as is or with butter and jam.
Sift together flour, baking powder and salt. Mix together sugar, milk, shortening, egg and vanilla. Then add flour mixture. Blend well. Pour batter into 8-inch round cake pan, greased. Bake 30 to 35 minutes at 350°.
Dissolve yeast in warm water. Mix with remaining ingredients. Mix well. Place in a greased bowl and let rise 1 hour. Handle lightly; make into rolls. Bake in a hot oven.
Lay thawed hash browns in 8 x 8-inch pan. Salt and pepper. Spread cream over the potatoes. Bake 30 to 45 minutes at 350°.
Form into small meatballs. Place in pan. Pour tomatoes and vegetables. Place into Soup.
Mix all ingredients and pour into pie shell. Preheat oven at 350°. Cook for 10 minutes. Lower heat to 325°. Continue baking for 50 minutes.
Cook 5 minutes, stirring while cooking over medium heat. While mixture is cooking, add nuts. Remove from heat. Pour in Rice Krispies and stir. Let cool somewhat. Form into balls. Roll in Angel Flake coconut. Makes 2 to 3 dozen.
Cook carrots until tender; drain. Cut onion and pepper in thin rings; mix with cool carrots and put in all other ingredients. Pour over vegetables; cover and marinate 12 hours. Keeps for 2 weeks. Great for reunions, summertime and I like to put them on top of my spinach salad.
Mix eggs, oil, sugar, vanilla and zucchini. Then add dry ingredients. Mix well. Bake at 325° for 1 hour. Makes 2 loaf pans.
Brown beef in heavy pan. Add all remaining ingredients and bring to boil. Add one tomato can of water. Reduce and simmer, covered, for 1 hour.
Combine milk, eggs, flour and salt; beat until smooth. Heat heavy ovenproof 9-inch skillet in 450° oven until very hot. Add butter to coat skillet; pour in batter immediately. Bake on lowest oven rack at 450° for 10 minutes. Reduce oven temperature to 350°. Continue baking 10 minutes or until golden brown. Combine cream cheese and sugar, mixing until well blended. Add sour cream and vanilla; mix well. Fill pancake with 3/4 cup cream cheese mixture; cover with apples. Top with remaining cream cheese mixture. Sprinkle with walnuts. Cut into wedges. Serve immediately. Makes 6 to 8 servings.
Grease and flour a 5x9x3-inch loaf pan or 2 (4 1/2 x 8 1/2 x 2 1/2-inch) pans. Mix ingredients in order given. Pour into pan(s). Bake 55 to 65 minutes at 350 degrees, or until tests done.
Fry bacon, save drippings. Combine dry ingredients and mix well. Add egg, butter and milk to dry ingredients. Then add corn, chilies and bacon to mixture. Mix. Batter should be stiff. Add 2 tablespoons bacon drippings to skillet, then heat for 1 minute. Add mixture to skillet and bake at 400° for 20 to 25 minutes, until golden brown.
Brown ground beef in skillet over medium heat; drain off fat. Using a fork, crumble cooked beef into pea-size pieces. In large pot, combine beef plus remaining ingredients. Bring to simmer over low heat and cook, stirring every 15 minutes, for 2 to 3 hours.
Saute onion and celery in margarine. Stir in flour, dry mustard and Worcestershire sauce. Cook for 2 minutes until vegetables are coated and bubbly. Stir in chicken broth, potatoes and carrots. Bring to a boil. Cover and simmer 25 minutes. Add milk; cook until almost boiling. Reduce heat to low. Stir in cheese; stir until melted. Season with salt and pepper.
Brown beef with onion. Add garlic, oregano, soup, water and vinegar. Simmer 30 minutes, stirring occasionally. Spread some sauce in shallow roasting pan (10 1/2 x 15-inch). Arrange 4 alternate layers of noodles, cottage cheese, meat sauce and Mozzarella cheese. Bake at 350° for 30 minutes. Let stand for 15 minutes before serving. Makes 8 to 10 servings.
Spread out rolls on greased cookie sheet. Bake at 350° until golden brown. Cool. Mix other ingredients together with mixer until smooth. Spread over dough. Top with favorite vegetables: broccoli, cauliflower, cherry tomatoes, onion, green pepper, cucumber, squash, celery, carrots, radishes and bacon bits.
Peel and boil potatoes (45 minutes); drain water and mash potatoes with fork or potato masher in a 13 x 9 x 5-inch casserole dish. Place dabs of butter over potatoes. Add in sour cream. Add onions. Add cheese. Mix all ingredients well and place in 350° oven for 30 to 40 minutes. Top of potatoes should bubble and brown when done.
Mix cake mix, eggs, oil, orange slices and juice, on medium speed with mixer, for 4 minutes. Pour into 9 x 13-inch cake pan. Bake at 350° for 35 minutes. Cool.
Mix beef or pork, green onions, salt, shrimp and sugar. Make small meatballs and cover with wonton. Boil wonton in water for 10 minutes and take out. Cook chicken soup, water and wontons together.
Sift flour and salt together into a bowl. Blend cooking oil and butter. Cut in with pastry blender until well blended. Sprinkle water over mixture and form into a ball, press firmly. Roll out dough between 2 pieces of waxed paper. Peel off paper. Use for pastry.
Cook broccoli until slightly done and place in bottom of buttered casserole. Place boiled chicken on top. Mix mayonnaise, soup, salt, curry powder and sherry. Pour over chicken and broccoli. Sprinkle cheese and bread crumbs on top. Bake for 30 minutes at 375°.
Cream the shortening and sugar together. Add eggs, flour and milk, a little at a time, until all are added. Add baking powder and flavorings. Continue to mix a few minutes longer. Bake at 300° for 1 hour and 45 minutes or until done.
Cut eggplant crosswise into 1/2-inch slices. Dip slices into beaten eggs, then into bread crumbs. Slowly heat oil in large frypan. Saute eggplant until lightly browned; drain on paper towel. Preheat oven to 350°. In a casserole dish (11 x 7-inch) starting with eggplant layer as follows: eggplant, Ricotta or cottage cheese, sauce, Mozzarella cheese, seasoning and Parmesan cheese. Repeat once. Bake, uncovered, for approximately 20 minutes.
Preheat oven to 325°. Blend cream cheese and sugar. Add vanilla, salt and eggs. Beat well. Pour half mixture into crust. Drizzle 3/4 cup melted chocolate chips on top. Mix with knife to swirl. Pour over half mixture on top and drizzle remaining chocolate chips and swirl again. Bake 35 minutes. Cool. Chill 3 hours.
Mix orange breakfast drink, tea, sugar, gelatin, cinnamon and cloves. Store in a tightly closed container. Use 2 heaping teaspoons of the mix in each cup and fill with boiling water.
Cover bottom of 9 x 13-inch pan with the brown sugar. Dot with butter or margarine. Arrange pie sliced apples on top of the mixture. Prepare cake mix according to package directions and pour batter over the apples. Bake at 350° for 45 minutes. Invert cake when warm. Serve warm with whipped topping.
Blend together peanut butter, honey, evaporated milk, raisins and graham cracker crumbs. Form logs by rolling out teaspoons of mixture on waxed paper. Place logs on cookie sheets and chill for one hour.
Combine first 6 ingredients in a mixer bowl; mix until smooth. Stir in chocolate chips. Pour into a greased Bundt pan and bake at 350° for 55 to 60 minutes or until cake tests done.
Peel carrots and slice in rounds. Cook in salted water until barely tender. Add onion and pepper. Pour sauce over vegetables and refrigerate.
Cream shortening and add sugar. Add beaten eggs. Add dry ingredients alternately with milk. Mash 1/2 cup blueberries and stir into mixture. Carefully stir in the rest of the blueberries whole. Grease muffin pans and top surface of pans. Fill 2/3 full; sprinkle with sugar and bake at 375° for 25 to 30 minutes.
Add pumpkin to dry ingredients, along with 2 teaspoons baking soda, dissolved in 2 teaspoons milk. Mix well. Stir in 2 cups chocolate chips and 2 teaspoons vanilla. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Combine ingredients and cook crepes in crepe pan or frying pan sprayed with Pam.
Beat egg whites and cream of tartar. Continue beating and gradually add sugar mixed with cornstarch. Beat until peaks form. Cover pie with meringue, taking extra care to seal off all edges. Bake for 12 to 15 minutes at 375°.
Drain apricots, reserving syrup. Puree apricots in blender. Add enough syrup to puree to measure 1 cup. Sift together flour, powder, soda and salt. Mix in nuts. Cream together sugar and Crisco. Beat in eggs. Stir in orange juice and apricot puree. Add flour mixture and mix well. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes. May be frozen.
In small bowl, combine bacon, eggs, milk and onion. Set aside. Separate dough into 4 rectangles and place in bottom of ungreased 13 x 9-inch baking pan. Press over bottom and 1-inch up sides to form a crust. Place cheese slices over dough. Pour egg mixture over cheese. Bake at 425° for 15 to 20 minutes until lightly brown and knife inserted near center comes out clean. Cool 5 to 10 minutes before cutting. To reheat, wrap loosely in foil and bake at 350° for 12 to 15 minutes.
Blend sugar and oil and mix in eggs, vanilla and zucchini. Add dry ingredients, which have been sifted together, along with mashed bananas and nuts. Mix well by hand and put into 2 loaf pans, greased and floured. Bake 1 hour at 325°. Yield: 2 loaves.
Cook beans in water. Cover and simmer (add salt) until most of the water is soaked up. Add stock and continue to cook 1 to 1 1/2 hours more.
Preheat oven to 325°. In bowl, beat egg yolks, milk and lime juice. Pour into pastry shell. Bake 30 minutes. Cool. Top with whipped cream.
Cream the butter, sugar and eggs. Sift dry ingredients together. Add alternately with applesauce to butter mixture. Add nuts and dates. Mix well. Bake in well-greased tube pan for 1 hour at 350°.
Place the wheat in a large bowl or pan and pour in the boiling water. Let soak for about 30 minutes or until tender. Drain the wheat and combine with the other ingredients, except the lettuce leaves. Chill. Heap salad on a plate and arrange the romaine leaves around the sides, so they can be used as scoops.
Place chocolate ice cream in bottom of crust. Chill until firm. Spread strawberry ice cream over chocolate layer; chill until firm. Top with vanilla ice cream and sprinkle top with toasted coconut. Chill until firm.
Cook ground beef, onion and pepper; drain well. Add spaghetti sauce. Cook spaghetti; drain. Stir the margarine and salt in with spaghetti. Beat eggs. Add Parmesan cheese; mix with spaghetti. Place pasta mixture in 10-inch greased pie pan. Shape like pie shell with spoon. Spread cottage cheese over spaghetti. Pour meat mixture over cheese. Bake for 30 minutes at 350°. During the last 5 or 10 minutes, sprinkle top with Mozzarella cheese; return to oven until melted. Can be cut into pie shape pieces.
In a blender, combine tequila, Triple Sec, lime juice and crushed ice. Blend until frothy. Serve in a salt rimmed glass. Makes 4 servings.
In a shallow bowl, combine the corn flakes, Parmesan cheese and salad mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear. Yields 8 servings.
Saute onion and celery in butter. Add salt, pepper, sage and poultry seasoning. Add bread crumbs and cook until warm through. Add soup and stir until moistened. Pour in casserole and bake at 400° for 15 to 30 minutes until hot.
Bring sugar, milk and cocoa to a boil. Boil for 1 minute, stirring constantly. Add margarine, peanut butter, vanilla and oatmeal. Drop by teaspoons onto wax paper. Refrigerate.
Cook sausage, onion and green pepper; drain. Add flour and milk; stir until thick and cook macaroni. Add macaroni to sauce. Add 1 c. of cheese and let melt. Pour into a greased casserole dish; top with rest of cheese.
Cook broccoli by directions on box. Drain. Make sauce of soup, onion, mayonnaise, lemon juice and egg. Layer baking dish with broccoli. Cover with sauce and repeat layers. Top with cheese and crackers. Add melted butter on top if desired. Bake at 400° for 20 to 25 minutes.
*I like horseradish best for spread. For dip sauce, use the sauce style.
Defrost and squeeze out spinach. Drain and cut up water chestnuts. Mix all ingredients together. Make and refrigerate the night before needed.
Preheat oven to 375°. Mix shortening, butter, sugar, eggs and vanilla; then blend in remaining ingredients. (For a softer cookie, add 1/2 cup flour.) Bake on ungreased cookie sheets, 8 to 10 minutes.
In large bowl, combine flour, 1 1/4 cups sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients are moistened; beat at medium speed for 3 minutes. Pour into greased and floured 13 x 9 pan. Arrange blueberries on top. Combine 1/4 cup sugar and cinnamon; sprinkle over the top. Bake at 350° for 40 to 50 minutes or until cake springs back when touched lightly in center. Cut in squares and serve warm or cold.
Cut hole in center of bread with a glass. Melt margarine in pan. Lightly brown bread slice on one side, then break egg in center. Scramble egg slightly. Add salt and pepper. Cook until egg is done and bread is brown on both sides. Also brown the center piece that was cut out. Served with bacon or sausage, this makes a quick, good breakfast.
Preheat oven to 375°. In a large bowl, combine all ingredients. Mix well. Form into a loaf and place in a 13 x 9-inch pan coated with cooking spray. Bake for 35 minutes or until no longer pink in the middle and juices run clear. Makes 6 servings.
Heat oven to 350°. Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Heat brown sugar and margarine to boiling in 2 qt. saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla. Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans. Bake 8 to 10 minutes or until bubbly; cool slightly.
Scrub and rinse potatoes; if skins are not good, peel. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish; fan them slightly. Sprinkle with butter and herbs. Bake potatoes at 425° for 50 minutes. Remove from oven. Sprinkle with cheese. Bake potatoes for another 10 to 15 minutes, until lightly browned, cheese is melted and potatoes are soft inside.
Make a syrup with vinegar and sugar by bringing to a boil, reduce heat and stir for about 5 minutes at a gentle boil. Add spices; pour over cucumbers, cover and store in fridge. You will need enough sliced cucumbers to fill half of an ice cream bucket (gallon size). These taste great!
Fry sausage and crumble. Beat eggs in casserole. Saute green pepper, onion and celery in a little margarine until transparent and tender. Add salt and pepper. Crumble in saltine crackers. Add corn and milk (enough to make it soupy). Add sausage and mix well. Bake at 350° for about 1 1/2 to 2 hours.
Mix dry ingredients together. Add to other ingredients. Chopped walnuts may also be added. Bake at 325° for 1 hour.