HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken. Take off bone. Cut up. Cook egg noodles until tender. Mix chicken soup, mushroom soup and one-half cup of chicken broth. Put a layer of chicken, layer of noodles, layer of cheese and a layer of the soup. Repeat this until all gone. Bake at 325° for about 25 minutes or until it bubbles around the edge.
Combine and cook together all ingredients, except flour and water. Cook 4 minutes or until tender. Mix flour with a little water to make thin paste. Add to pears. Cook on medium 10 to 15 minutes until thickens. Stir often.
Mix cake mix, butter and eggs by hand. Put in 9 x 13-inch pan. Beat rest of ingredients until smooth. Pour over cake and bake at 350° for 40 minutes.
Layer cheese and chilies in a lightly greased 12 x 8 x 2-inch baking dish. Pour eggs over mixture. Bake at 300° for 45 minutes or until center is firm. Cut in 2-inch squares. Yields 2 dozen appetizers.
Brown ground beef; drain. Add 2/3 cup onions; cook until onions are soft. Add tomatoes; stir well and continue cooking for a few minutes. Add tomato sauce and water (this will make plenty of sauce). Add seasoning. Simmer, cooking sauce down so that it is not too liquidy. Reserve 1 to 2 cups of sauce for topping.
Stir first four ingredients together. Fold in zucchini. Melt butter in skillet. Drop in zucchini rounds. Fry until brown on each side.
Combine all ingredients in large bowl, then place in loaf pan to bake. Bake at 350° for 1 hour. Serve with gravy.
Boil macaroni and drain. Stir together ingredients in a casserole dish and top with cheese. Bake at 400° for 20 to 25 minutes.
Combine all ingredients for dip in small mixing bowl. Cover and chill for 2 to 3 hours to allow flavors to blend. Meanwhile, preheat oven to 400°. Cut a thin slice from top of bread. Carefully hollow out center of bread, leaving a 1-inch shell on sides and bottom. Cut inside pieces into 1-inch cubes. Place bread shell and cubes on baking sheet. Bake about 10 minutes or until toasted. Cool completely on wire rack.
Using a fork, combine graham cracker crumbs, sugar and butter. Lightly press 3/4 of the graham cracker mixture on the bottom of a 9 x 13-inch pan.
Combine all but the butter and mix to blend. Pour into a buttered casserole. Dot top with butter. Bake in oven at 350° for 1 hour or until knife comes out clean.
Combine dry ingredients. Add boiling water, vanilla and butter. Let boil until desired thickness (you may have to add some water).
Place 4 strips of bacon and half of the onion in roasting pan. Rub roast with salt, pepper and celery salt. Place roast over onion and bacon. Arrange remaining bacon and onion on top of roast. Sprinkle vinegar over all. Bake, uncovered, at 300° to 325° for 2 to 3 hours. Turn often. Cover, if roast becomes too dry.
Season meat with salt and pepper; sear in bacon drippings. Add chopped onion, pepper and garlic and simmer. Then add cream of tomato soup, cream of mushroom soup and 2 tablespoons Worcestershire sauce and simmer 30 minutes. Cook 1 package medium-sized noodles in saltwater until done. Drain well and add to the meat mixture. Fold in 1/4 to 1/2 pound Velveeta cheese (shredded) and if desired, diced stuffed olives. Serves 12 or more.
Mix all together. Bake in a greased 9 x 13-inch glass pan at 400°. Invert to serve. Enjoy!
Saute celery and onion in butter. Add remaining ingredients except bread crumbs and mix placing them in buttered dish. Cover with crumbs and bake at 350° for 40 minutes. Cooked chicken or turkey may be added.
Chill ingredients. Mix in punch bowl (7-Up last). Add drops of food coloring as desired (optional). Stir. Add ice, orange and lemon slices.
Combine ground beef, cracker crumbs, evaporated milk, flour and seasoned flour. Mix lightly, but thoroughly. Shape into 60 balls. Roll in flour and brown in shortening. Drain off excess fat. Prepare Sweet and Sour Sauce. Pour over meatballs and simmer, covered, for 15 minutes. Serves 6.
Steam peas. Combine all ingredients in blender. Process until smooth. Serve chilled with chips. Makes 2 cups.
Put this mix in freezer and chill Make small balls. Bake 45 minutes at 300 degrees and dip in powdered sugar.
Put 2 cups of chocolate milk and about 3 scoops of ice cream in a blender. Blend well. Add peppermint flavoring and 1 teaspoon of crushed peppermint. Blend a little bit more. Pour into a glass and put one or two scoops of ice cream on top. Sprinkle some of the crushed peppermint over the top.
Blend cream cheese, Worcestershire sauce and horseradish (use horseradish to taste). Spread on dried beef. Roll up and cut beef in half. Secure with toothpick.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add soda to sour cream. Add flour alternately with sour cream. Add flavoring. Bake in a greased and floured tube pan. Bake 1 hour and 15 minutes at 350°.
Combine chicken, Veg-All, chicken soup and liquid from one can of Veg-All. Salt and pepper to taste. Place one pie crust on bottom and one on top of casserole. Bake at 350° for approximately 35 minutes.
Heat oven to 375°. In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Stir in candy bits from cake mix. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 375° for 6 to 8 minutes, or until edges are light golden brown. Immediately place chocolate heart candy in center of each cookie. Cool 1 minute; remove from cookie sheets.
Put rice in a deep salad bowl. In separate bowl combine mayonnaise, sour cream, mustard, lemon juice and garlic. Spread mixture on top of rice and top with celery, tomatoes and green pepper. Cover and refrigerate for at least 3 hours.
Stir together the flour, baking powder and salt. Beat butter, margarine, sugar, egg and vanilla in another bowl until well blended. Stir in flour mixture; shape into ball. Wrap in plastic. Refrigerate 2 hours. Roll out dough on floured surface to 3/8-inch thickness. Cut into rounds with 2 1/2-inch cookie cutter. Place on cookie sheet sprayed with cooking spray, 1 1/2 inches apart. Bake at 350° for 12 minutes or until lightly browned at edges. Cool. Frost with glaze.
Saute mushrooms, green pepper and onion in bacon grease. Add seasonings. Drain beans and add beans and bacon pieces. Simmer until heated through.
In heavy 6-quart or larger boiler, combine sugar and evaporated milk. Bring to a full boil for 6 minutes, stirring constantly. Remove from heat and stir in butter. Add chocolate morsels, vanilla and nuts, mixing until smooth. Quickly pour into buttered 9 x 13-inch pan and refrigerate until firm.
Measure out 2 cups fat-free plain yogurt. Chop up the spinach and onion. Then mix all the ingredients together.
Melt butter in saucepan. Add peas, carrots, onion and garlic. Cook for about 5 minutes until soft. Add stock. Simmer for about 20 minutes. Put through blender until smooth. Add cream and serve.
Place the cranberries, orange and apple in a blender or food processor. Cover and process until chunky. Transfer to a bowl. Stir in sugar, pineapple, ginger and nutmeg. Cover and refrigerate for at least 2 hours. Yield: about 4 cups.
Heat oven to 375°. Stir butterscotch chips, coconut, and nuts together. Unroll crescent dough. Sprinkle 1 Tbsp. butterscotch mixture on each. Gently press into dough. Roll dough up into crescents short end first. Place in pan edge down. Bake 10-12 minutes or until brown. Sprinkle top with powdered sugar.
Mix all ingredients (except crabmeat) well. I use the mixer. Stir into crabmeat. Place into 2-quart dish and top with cheese. Bake at 350° for 30 minutes.
Dice cooked potatoes. Fry bacon; reduce heat and gently stir in potatoes. Add salt, pepper and vinegar. Place eggs and lettuce in large bowl. Moments before serving, add hot potato mixture and toss quickly. Serves 6 to 8.
Combine all dry ingredients; mix well. Combine 1/3 cup dry mix and 1 cup hot water per serving. Top with marshmallows and serve hot.
Combine all the ingredients in the order in which they are listed, except the unbaked pie shell. Pour pie filling into the unbaked pie shell. Bake at 450° for 10 minutes, then turn down to 325° and continue baking for 40 minutes. Pie is ready when knife inserted in center comes out clean. Garnish with whipped topping if desired.
Spray a cookie sheet with Pam and spread 2 cups chopped pecans on it.
Sift all dry ingredients together. Add water, mayonnaise and vanilla. Beat by hand until well blended. Bake at 350° until lightly browned, 30 to 45 minutes.
In Dutch oven, cover corned beef with water. Add garlic and bay leaves. Bring to boil; simmer, covered, 2 1/2 hours. Remove meat. Add potatoes, carrots and onions. Cook, covered, 10 minutes; add cabbage. Cook, covered, 15 to 20 minutes. Add meat; heat through. Drain meat and vegetables; season to taste. Serves 8.
Mix all ingredients in large pan, except cereal and powdered sugar. Melt, then add cereal until well coated. Put 1 cup powdered sugar in large paper sack. Add mixture, then add the other cup of powdered sugar to sack. Close; shake well until coated. Pour into container. Put lid on after well cooled and dry.
Combine the sugars, water and vinegar. Cook to soft ball stage (236°). Add butter, nuts and a few drops of red food coloring. Remove from heat. Immediately beat until mixture starts to thicken and becomes cloudy. Quickly drop by heaping tablespoonfuls onto buttered waxed paper or foil. Cool. Makes 14 (3 to 3 1/2-inch) pralines.
Heat broiler or grill. Cook squash and zucchini slices 6 to 8 minutes or until tender, turning once. In small bowl, whisk together 1 tablespoon each lemon zest and juice, olive oil and mint. Pour sauce over squash and zucchini. Sprinkle with olives. Add salt and pepper to taste and garnish with lemon wedges, if desired. Serve warm or cold. Makes 6 servings.
In boiling pan, arrange 3 pounds chicken wings. Brush with butter sauce mix. Broil 10 to 15 minutes until wings are golden and tender.
In a large saucepan, cook the onion and garlic in vegetable oil until soft. Add the tomatoes and kidney beans. Add chili powder. Mix well. Add chicken and olives. Let chili simmer on low heat for 45 minutes.
Melt butter in a heavy saucepan. Remove from heat and add sugar, corn syrup and oats; blend well. Add beaten eggs and vanilla. Pour mixture into unbaked pie shell. If desired, top with chopped nuts. Bake in a 325° oven for 45 minutes, or until set. Yields 1 pie; 6 to 8 servings.
Melt butter in a Dutch oven; saute mushrooms and onion. Add chicken broth and simmer for 1 hour and 30 minutes. Before serving, put all of the mushroom mixture through a blender, adding 1 tablespoon flour to each blender full, blending to consistency of thin white sauce. Pour back into Dutch oven and cream and heat until hot. Do not boil. Season to taste.
Boil zucchini, carrots and onions in water, almost to cover, for 5 minutes. Drain well. Mix sour cream and soup together and add to vegetables. Melt margarine and add both packages from Stove Top stuffing. Put half of crumb mix on bottom of casserole dish, add vegetables and put remaining crumbs on top. Bake at 350° for 35 minutes. Enjoy!!
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese slices between all cuts. Combine butter, onions and poppy seeds; drizzle over bread. Wrap in foil and place on baking sheet. Bake at 350° for 15 minutes. Uncover and bake 10 minutes longer or until cheese is melted.
Mix together; flatten balls of barley dough and fry in hot oil or bake unflattened balls of barley dough. Put on a sheet pan. Bake 20 to 25 minutes until brown at 400°.
Drain juice from the cherries and measure out 1 1/2 cups juice. Sift sugar, salt and cornstarch and mix with the juice. Place mixture in the top of a double boiler and cook for 5 minutes to thicken. Stir to prevent sticking. Add the butter and almond extract. Remove from the heat. Add the cherries. Pour the mixture into the pie shell and top with the other pie crust. Sprinkle the top with 1 1/2 tablespoons of sugar. Bake at 400° for 45 minutes. Serves 8.
May adjust measurements of onions and green pepper to taste. Mix up and put in pan (small casserole). Bake at 350° for 25 minutes. Let stand 5 to 10 minutes. Spread on crackers or party rye bread.
Cut chicken into 1-inch pieces; set aside. Combine oil, soy sauce, wine, corn syrup, sesame seed, lemon juice, garlic powder and ginger; mix well. Add chicken. Cover and marinate at least 2 hours in refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple and vegetables on skewers. Grill about 6 inches from medium-hot coals for 15 to 20 minutes, or until done, turning and basting often with marinade. Makes 6.
In a large skillet, combine first six ingredients and brown. Salt and pepper to taste. Place spinach, unthawed, on top of other ingredients. Cover and steam until mixable.
Cook broccoli 5 minutes. Drain. Place in casserole dish. Mix soup and cheese. Add milk and mayonnaise. Beat egg and add to mixture, then pour mixture over broccoli. Sprinkle bread crumbs on top. Then pour melted butter over crumbs. Bake for 45 minutes.
Ritz crackers should be crumbled and melt butter. Mix all together. Put 2 teaspoons butter in baking dish. Bake at 400° for 40 to 50 minutes.
For caramel sauce, in a small saucepan, combine 1/4 c brown sugar and the flour. Stir in 2 tbsp butter and milk. Cook, stirring constantly, over medium heat till thickened and bubbly. Remove from heat; stir in rum extract. Divide mixture evenly among 8 muffin cups.
Toss romaine, onions and dressing together. Top with strawberries and almonds. Serves 4-6.
Add flour, brown sugar and salt. Cream with Crisco until mixture looks like a coarse meal. Reserve 3/4 cup mixture for topping, to remaining add the baking powder, cinnamon, soda and egg. Gradually add milk. Beat until smooth. Turn into greased and floured 8 x 8-inch or 8 x 12-inch pan. Sprinkle with topping. Bake at 400° for 25 minutes. Serve hot!!
This is cooked on top of stove. Place bacon in skillet on medium flame. Make hamburger into patties. Put on top of bacon when it is sizzling. Cut potatoes, onions and carrots into 1/2-inch slices. Layer in order given. Add 1/2 cup water. Cover with airtight lid. On low flame, cook 45 minutes to 1 hour.
Brown meat slowly; spoon off fat. Add remaining ingredients. Simmer, uncovered, for 1/2 hour, stirring occasionally. Meanwhile, cook the lasagne noodles and prepare Cheese Filling.
Cream sugar, oleo and Crisco until fluffy. Add eggs and beat well. Add flour, 7-Up and flavorings and beat well. Pour into large tube pan. Bake at 325° for 1 hour and 20 minutes.
Mix together the flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add syrup to dry mixture. Add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325° for 1 1/2 hours. Grease and lightly flour Bundt pan. Cool 10 minutes before unmolding from pan.
Cut up butter and add rest of ingredients; stir. Bake until test done, about 30 or 35 minutes. Frost with chocolate frosting.
Combine broccoli, bacon, raisins and sunflower seeds. Stir together Miracle Whip, sugar and vinegar. Add dressing to broccoli mixture and stir.
Mix all ingredients except butter and corn flakes. Put in a casserole dish. Top with corn flakes, then pour melted butter over top. Bake at 350° for 45 minutes.
Melt chocolate and margarine over very low heat. Remove from stove and stir in the sugar gradually. Drop 1 egg in at a time and beat well. Sift the dry ingredients and blend into the chocolate mixture. Add vanilla and nuts. Chill in refrigerator. Form into balls and drop in powdered sugar to coat. Bake at 375° for 10 to 12 minutes.
In a skillet, cook bacon until crisp, drain and set aside. Cook broccoli in water until crisp-tender. Cook pasta in boiling water until al dente. Drain broccoli and chop into 1/4-inch pieces. Drain pasta and immediately place it back in the pot and toss with butter, bacon, broccoli and cheese.
Saute mushrooms, carrots, garlic, onion, celery and green pepper in Wesson oil in Dutch oven. Add sausage; cook until sausage loses redness. Drain fat. Add remaining ingredients. Simmer, uncovered, approximately 40 minutes, stirring occasionally. Serve over hot, cooked spaghetti. Makes 4 to 6 servings.
Spread shrimp out in a shallow pan. Brush with Dale's steak seasoning. Sprinkle with salt, pepper, garlic powder and dill weed. Squeeze lemon over shrimp and add stick of melted butter. Bake at 400° for about 5 minutes. Drain off most of the liquid. Then sprinkle Tony's creole seasoning and grated sharp Cheddar cheese on top of shrimp. Top with paprika. Boil about 3 to 4 minutes. Serve immediately. Serve with broccoli salad contained herein.
Mix together the honey, salt, mustard, paprika, canola oil and vinegar to make a dressing. Place the spinach, scallions, oranges, strawberries and cashews in a large bowl. Add the dressing just before serving.
Mix until smooth. Spread on French bread and put under broiler until bubbly. This can be frozen!
Mix all ingredients. Store in tightly covered container. To Use: Use 2 teaspoons per cup of hot water.
Cream butter or margarine and sugar. Add beaten eggs. Add flour that has been sifted with soda and salt. Add sour milk and beat well. Blend in bananas and nuts. Bake in greased lof pan for 1 to 1 1/2 hours at 350°. Bread is done when inserted cake tester or toothpick comes out clean.
Mix sour cream, dressing and taco sauce in with the first 6 ingredients. Top with cheeses and add Fritos at last minute.
Combine sour cream dip, bread crumbs, salt and pepper. Add ground beef or pork. Mix well and shape into four 1/2-inch patties. Grill over medium coals, turning once. For beef, grill until desired doneness. For pork, grill about 18 minutes or until well done.
Mix all ingredients. Bake at 375° for 10 minutes. Do not overcook.
Mix and cream together margarine and sugar. Add eggs and almond extract to creamed mixture. Mix well. Add flour and baking powder. Mix until smooth. Butter a 13 x 9 x 2-inch cake pan. Put cake batter into pan; then drop by spoonfuls the pie mixture evenly over cake. Bake at 350° until a toothpick inserted comes out clean. Dust with powdered sugar.
Brown hamburger, onion and celery. Put all ingredients (except chicken) into crock-pot. Cook on low for a couple of hours. Add diced chicken one hour before serving.
Heat oven to 350°. Prepare noodle dinner as directed on package except using 3/4 cup milk. Add sauce, chicken, peas, onion, mushrooms, salt and sage. Mix lightly. Pour into 1 1/2-quart casserole. Bake at 350° for 20 minutes.
Cook chicken and pick off the bone. Combine chicken with salt and pepper. Melt butter in chicken broth. Pour over stuffing mix and mix well. Put half of dressing mix in 9 1/2-inch casserole dish. Cover with chicken mixture and top with remainder of stuffing mix. Bake in oven at 350° to 375° for about 30 minutes or until slightly browned.
Mix onions and veggies in frying pan. Place small amount of oil, approximately 1/4 c. of veggie mixture. Stir, and fry until onions are tender. Mix eggs and 2 T. soy sauce, pour 1/4 c. egg mixture over veggies. Cook on both sides. Remove and place in oven pan. Continue until all mixtures are gone.
Preheat broiler. Melt butter in frying pan and fry onions until light brown and tender. Add water. Crumble bouillon cubes into water. Stir and allow to boil for 10 minutes. Add wine and seasonings. Stir and cover. Reduce heat and simmer for 15 minutes. Pour soup into large casserole dish or 4 individual crocks. Top with bread first, then cheese. Broil until cheese is bubbly and golden. Serve hot.
Peel large onions. Place in individual ramekins. Salt and pepper to taste. Top each with a small pat of margarine. Microwave on High 3 to 4 minutes per onion or until tender. Serves 4.
Beat ingredients together. Spread on a platter. Spread salsa on shredded lettuce, diced tomatoes, sliced black olives, chopped green onions and shredded Cheddar cheese. Serve with tortilla chips.
Put sliced potatoes in a 3 qt. casserole. Make a white sauce by combining the flour, salt and milk (cold) together. Pour over potatoes to just cover. Dot with butter or margarine. Sprinkle top with pepper. (Optional: diced ham blended in or just over top.) (Also optional: diced onions).
Combine milk, 2 teaspoons Worcestershire sauce and soup mix. Blend well. Let stand 5 minutes. Add beef and mix well. Mixture will be moist. Shape into balls, using a tablespoonful each. Place on rack in broiler pan. Broil 5 to 6 inches from heat for 10 to 12 minutes. Do not turn. Combine remaining Worcestershire sauce and remaining ingredients in saucepan. Cook, stirring, until heated through. Add meatballs and serve.
Cook and devein shrimp. Lightly brown scallops in a frypan with 1 tablespoon of butter (if using large scallops, cut them into bite size pieces). Combine all ingredients in a large stock pot and gently warm; do not cover. Delicious served over rice or in pastry cups. Yields approximately 20 to 25 servings as part of a buffet.
Cook beef, onion and green pepper in skillet until beef is browned; drain. Add taco seasoning mix and tomato sauce with salt and pepper to taste. Line a large greased casserole dish with taco chips. Pour a portion of meat mixture over chips, then alternate layers of cheese, chops and meat. Bake at 350° for 30 minutes. Serves 4.
Bake and cool pie crust. Soften gelatin in cold water. Combine 1/3 cup sugar, cornstarch and salt in heavy saucepan. Gradually stir in milk, blending until smooth. Cook over medium heat, stirring constantly, until filling comes to a boil. Cook for 5 minutes then remove from heat. Stir a small amount into beaten egg yolks then add to filling. Cook for 1 minute. Remove from heat and stir in gelatin. Blend melted chocolate and vanilla into filling. Fill pie shell and let cool. Serve with whipped cream.
Dissolve lime gelatin in hot water. Soak 1 tablespoon gelatin in cold water and add to hot mixture; cool. Add ginger ale. Pour into 9-inch ring mold. Chill until partially set. Fill center of apricot halves with cream cheese balls rolled in nuts. Arrange filled apricots in partially set gelatin alternating with cherries. Chill until firm. Serve with dressing.
Mix all ingredients in large bowl. Be sure pineapple is well drained. Spoon into two graham cracker crusts. Top with finely crushed nuts. Refrigerate. Can be frozen.
Beat egg whites until light and fluffy. Add sugar, a spoon at a time, making sure it dissolves. Add the cornstarch with the last spoon of sugar. Add vanilla and vinegar; beat in well. Pile mixture into a flat baking pan, forming a circle approximately 7-inches in diameter and making the sides higher. Bake in a 200° oven for 1 1/2 to 2 hours until outside is light brown and crisp. Leave in oven, turned off, to cool down for at least 1 hour. Fill with whipped cream and top with fruit.
Place shrimp in pan; sprinkle a lot of Tony's seasoning over them. Put pats of butter on shrimp. Squeeze drops of lemon on shrimp. Bake in preheated oven at 350° for about an hour or until shrimp are tender. Serve over rice with French bread.
Brown hamburger with onion; drain. Stir in tomato paste, mushroom stems and pieces, oregano, salt and pepper; simmer. Press canned biscuits into greased 9-inch pie pan to form crust. Spoon meat mixture into crust. Slice 1 tomato; arrange on top. Sprinkle with cheese. Bake at 350° for 20 to 25 minutes. Let stand 45 minutes before serving.