HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1 1/2-quart casserole dish, combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 cup onions. Bake at 350° for 25 minutes. Stir and top with remaining onions. Bake for 5 minutes more and serve.
Use a large Pyrex dish. Melt all of the butter. Add 1 pack of crushed crackers. In a large bowl, mix crackers, mushroom soup, boiled chicken, sour cream and poppy seed. Pour onto crackers and butter, then crumble other pack of crackers and put on top. Bake at 350° for 1 hour.
Mix sugar and milk. Add coconut and pecans. Make balls. Place in freezer for a while to set. Melt wax and chocolate together. Then dip in balls one at a time. Place on wax paper to set. Then place in freezer.
Pour pineapple and juice into a 13 x 9 casserole dish. Add grated cheese. Mix together flour and sugar. Stir flour and sugar in the pineapple and cheese. Crush 30 Ritz crackers and sprinkle on top. Melt margarine and pour over crackers. Bake at 350° for 30 minutes.
Sprinkle salt, oregano and pepper over meat. Add bread crumbs and evaporated milk; mix well. Pat mixture into 13 x 9 x 2-inch baking dish. Bake in 350° oven 30 to 35 minutes. Meanwhile, cook spaghetti in boiling salted water; drain and rinse. Stir spaghetti together with eggs and Parmesan cheese. Remove 2 tablespoons of drippings from meat and add to spaghetti. Drain remaining fat from meat. Spread spaghetti mixture evenly over meat to form layer; pour spaghetti sauce evenly over top. Continue baking 15 minutes. Arrange cheese slices on top and sprinkle with olives; continue baking additional 5 minutes or until cheese has melted. Let stand 10 minutes.
Saute ground beef on medium heat until done. Drain all grease from meat. Add taco seasoning. Next clean lettuce and tomatoes. Drain juice from olives. Cut up lettuce and tomatoes and mix together. Add olives. Crush Doritos. Peel and slice avocado for garnish. When ready to serve, mix all ingredients together. Use Italian dressing.
Prepare pie crust with your choice of decorative edge, then preheat oven to 350°.
Brown hamburger; drain. Add other ingredients. Bake for 1 hour at 350°.
Place chicken in baking dish, covered with foil, with a small amount of water. Bake at 350° for 30 minutes. Reduce to 300°. Cook until tender (about 4 to 5 hours). Cut chicken into bite-sized pieces. Set aside. Combine all ingredients, then put chicken pieces into this batter. Mix well. Pinch out nugget size amounts and drop into clean hot oil in a large Dutch oven. Cook until golden, lift out of oil with a slotted spoon and place on paper towels to drain.
Place seasonings, cheese, parsley and crumbs in plastic bag. Coat chicken by shaking in bag. Oil shallow roasting pan. Pour in water and arrange chicken pieces. Sprinkle chicken with oil and melted margarine and bake at 350°, uncovered, for 30 minutes. Pour wine over chicken and cook for additional 15 minutes.
In a 1 1/2 quart casserole, stir sugar and syrup until well mixed. Add pecans and salt, mixing well. Microwave on high for 6 to 9 minutes until light brown. Be careful removing this from the microwave as it is extremely hot. Add butter and vanilla and stir well. Microwave on high for 1 to 2 minutes more. Pecans will be light brown and syrup will be hot. Add baking soda and gently stir until light and foamy. Pour onto lightly buttered cookie sheet and spread out. When cool, break into small pieces.
Beat egg whites until stiff. Beat egg yolks and combine with sugar, butter, flour, lemon juice and milk. Fold in egg whites. Pour into crust and bake at 375° until firm.
Roll chicken in flour or shake in sack. Wrap 2 or 3 slices bacon around each chicken breast. Layer baking dish with dried beef and place chicken on beef. Combine sour cream and soup and spread over chicken. Cover with foil. Bake 2 hours, covered and 1/2 hour, uncovered at 350°. Serves 4 to 6.
In a 2-quart saucepan over medium heat in hot margarine, cook carrots, onion, celery and thyme until tender, stirring occasionally. Stir in gravy. Heat to boiling. Add turkey. Heat thoroughly, stirring occasionally. Divide turkey and gravy mixture evenly among bread slices. If desired, serve with apples and grapes. Garnish with fresh thyme.
Saute onion in oil until tender. Add remaining ingredients and simmer for 15 to 20 minutes. Ready to use.
Fry diced salt pork until golden. Remove scraps (3 tablespoons of fat). Cook 2 diced onions in fat until yellow. Add 4 cups potato pieces. Add water. Add fish fillet (haddock) on top. Add pepper and salt. Cook to a boil, then even heat until fish flakes in big chunks. Pour in 2 to 3 cups milk plus 1 large (13 ounce) can evaporated milk. Heat, but do not boil.
Add to cake mix, eggs, shortening and water. This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies. Bake at 375° for 8 to 10 minutes. By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
In large skillet, brown sausage and drain. In large bowl, beat eggs. Add remaining ingredients; mix well. Spoon into greased 13 x 9-inch deep baking dish. Cover; refrigerate 8 hours or overnight.
Cook raisins in water until 1 cup of liquid is left. Then add the shortening, sugar, cinnamon, ground cloves, ground allspice, soda, salt, flour and chopped nuts; mix well. Bake at 350° for 20 to 25 minutes in a large flat cake pan. Ice while warm with powdered sugar icing.
Place mushrooms, onion, salt and pepper in butter in a large saucepan. Saute 5 minutes. Stir in flour. Add chicken broth and soy sauce. Simmer 10 minutes. Add cream and reheat to piping hot. Serve.
Soften bouillon cubes in hot water. Mix all ingredients together until smooth. Use as dip for raw vegetables.
About 30 minutes before serving: From lemon, grate 1/2 teaspoon peel; squeeze 1 tablespoon juice. On a sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper and 1 tablespoon flour. Use to coat chicken breast halves.
Drain juice from cherries and pineapple. Add enough water to juice to make 2 cups. In large pan, pour juice, salt, food coloring, cherries and pineapple; bring to a boil. Mix sugar and cornstarch together. Add to fruit little at a time, cooking until thick. Add vanilla and cool.
Brown pork chops at 300° in electric frying pan . Take chops out. Simmer 6 beef bouillon cubes and 3 cups boiling water. Stir and dissolve. Add rice, celery, onion, ketchup, salt and pepper. Mix. Place chops on top. Can also be topped with onions, peppers or tomatoes. Cook; simmer 45 to 50 minutes. Add water if necessary.
Combine milk, sugar, egg yolks, oleo and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Great on oatmeal or German chocolate cake.
Beat together sugar, eggs, oil and vanilla. Mix together salt, cinnamon, baking soda, baking powder and flour, then add to first mixture. Then add carrots and walnuts; mix well. Bake in a 9 x 13 x 2-inch pan at 350° for 35 to 40 minutes or until done.
Brown chops in hot fat; season. Place in baking pan. Top each with green pepper ring, onion slice and lemon slice. Pour tomato juice over chops. Cover, bake in slow oven for 1 1/2 hours.
Slice onion in rings, saute in butter, set aside. Add together Jiffy mix, egg, 1/3 cup milk, creamed corn and Tabasco. Place this in greased baking dish (larger than 8-inches square, although I've used 8-inch and was happy.) Add to sauteed onion, the sour cream, salt, dill weed, 1/2 cup grated cheese. Spread over batter and sprinkle with remaining 1/2 cup grated cheese. In a preheated oven, bake at 425° for 25 to 30 minutes.
Brown ground chuck; drain off grease. Add rice and onion soup mix. Line bottom of casserole dish with chopped up cabbage. Cover cabbage with meat mixture; cover with more cabbage. Pour tomato sauce on top; add enough water to cover top layer. Bake in a 350° oven for 1 hour, or until liquid has absorbed.
Saut rice in butter until chalky. Put in 9 x 13-inch dish. Pour broth, mushrooms and onions into pan. Add rosemary. Cover and bake at 350° for 1 hour. You can make this a main dish by putting chicken breasts on the bottom and only using 1 can of broth. Follow directions given.
Fill a large bowl with lettuce. Add other vegetables in layers. Spread mayonnaise and sprinkle sugar on top. Cover with cheese and crumbled bacon. Cover with plastic wrap. Refrigerate for 8 hours or overnight.
Preheat oven to 350°. Prepare pan with oil or butter. In a bowl, combine flour, sugar and beer. Mix with a wooden spoon until well blended and sticky, about 1 minute. Then pour mix into prepared loaf pan and bake for 30 minutes. Take out and pour melted butter over bread. Put back in oven for 30 more minutes or until done. Take out and cool in pan. Remove from pan and slice. Serve with butter.
Mix first 3 ingredients in saucepan. Heat until bubbles form on edge of pan. Spoon over toast. Makes 6 to 8 pieces.
Mix sugar and syrup. Microwave for 3 minutes on High. Add nuts and salt. Microwave for 2 minutes on High. Add butter and vanilla with baking soda and stir in quickly. Immediately pour onto lightly greased cookie sheet. Let cool and break into pieces.
Melt butter in pie plate or 8-inch iron skillet in oven. Beat eggs, milk, flour and salt together. Pour into pie plate or skillet when butter has melted. Bake at 425° for 15 to 20 minutes. When done, pour off excess butter and fill with fresh fruit or sausage and scrambled eggs. Makes 1 pancake.
Mix in order as given. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 10 minutes. Makes a lot of cookies.
Saute onion, carrot and broccoli. Add milk, bouillon, sugar and nutmeg. Thicken with cornstarch. Do not overcook.
Preheat oven to 450 degrees or grill to medium-high. Spray foil with nonstick spray. Center one-half of shrimp on each sheet of Reynolds Wrap Aluminum Foil. Arrange rice around shrimp; sprinkle with remaining garlic and top with butter. Place ice cubes on top. Bring up foil sides. Double fold top and one end. Through open end, pour in water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Cook in crock-pot on low setting for 6 to 8 hours. Serve on sliced French rolls with juices on the side for dipping.
Dissolve both packages of jello and marshmallows in the hot water. Cool to thicken. Drain the pineapple and whip the juice and cream cheese together. Add the pineapple and nuts. Add to thickened jello and marshmallows.
Heat oven to 500°. Place margarine in a medium sized iron frying pan and melt. Mix meal and milk together and pour melted margarine into it, stirring well. Pour in pan and bake for about 15 minutes or until golden brown.
Combine first five ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg. Add corn and remaining ingredients. Pour over dry ingredients and stir just until blended. Do not overmix.
Cool, peel and chop potatoes. Put in casserole. Add crumbled bacon, onion, celery, eggs, salt and pepper.
Place brisket on large piece of heavy-duty aluminum foil. Sprinkle with liquid smoke and salts. Wrap in foil and refrigerate overnight or at least 5 hours. When ready to bake, sprinkle with lemon pepper and Worcestershire sauce. Reseal in foil. Bake at 275° for 4 to 5 hours. Uncover and pour barbecue sauce over meat. Cook with foil open for another 1/2 hour. Remove to platter and let cool before slicing. Remove fat and discard from remaining juice in dish. Place in saucepan; add flour, water and additional barbecue sauce (to taste and to thicken). Serve sauce with sliced meat. I serve sliced brisket with sauce, mayonnaise and rolls (Kroger Country Oven) to be eaten as a sandwich. Serve with large green salad, baked beans and dessert.
Bake cake mix in a 15 x 10 1/4 x 3/4-inch cookie sheet. Cool. Prepare pudding according to box directions.
Fry ham with soy sauce. Add carrots. Stir-fry to heat through. Add onions, rice and peas. Mix and heat over medium heat. Make a well in the center so bottom of pan is exposed. Add eggs and cook, stirring constantly, until soft scrambled, then mix into rice mixture.
Sprinkle roast with meat tenderizer 30 minutes before cooking. Saute onions in butter. Brown roast on both sides. Add water, salt, pepper, garlic powder and Italian seasoning. Cook roast about 2 hours. Add mushrooms, olives and tomato sauce; cook 1 hour longer. Serve with noodles or mashed potatoes.
Beat together shortening, sugar, molasses, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Watch closely; they burn easily.
At least 8 to 12 hours before canning, peel and quarter apples. (You want 2 gallons of peeled and quartered apples.) Wash and spread apples in shallow container. Not tin. Sprinkle 5 cups sugar over all. Apples form their own syrup. After 8 to 12 hours, put into 7 quart jars. Finish filling jars with water. To seal, cook in water bath 20 minutes or until apples begin to burst. If cooked too long, they collapse; too little and they are hard.
Put chicken in baking pan or dish and cover with Swiss cheese. Spread stuffing mix over chicken and cover with soup and margarine. Bake at 350° until done and tender.
Cut each breast in half so that there are 4 pieces. Saute cutlets in oil until almost golden brown and add onion to meat. Saute with chicken until golden in color (use medium Dutch oven). Add chicken broth, tomato juice and spices and cover. Simmer for 1 hour. Remove chicken to platter and keep warm. Thicken juices in pot with cornstarch and water mixture. When thickened, add sour cream and blend until smooth. (If desired, sauteed mushrooms add a lot to this dish.) Pour sour cream mixture over chicken and serve with hot noodles. Serves 4.
Mix the first seven ingredients. Brown ground meat and drain on paper towel. Chop onion, grate cheese and chop jalapeno pepper.
In large skillet brown meat, drain fat. Add onion and cook until tender. Stir in beans, tomato sauce, undrained tomatoes, uncooked pasta, green chiles, chili powder, garlic salt and 1/4 cup water. Bring to a boil, reduce heat. Cover, simmer 20 minutes, stirring often. Top with cheese, cover until cheese melts.
Mix pumpkin, butter, egg and water. Add dry ingredients. Bake at 350° in a floured and greased loaf pan for 45 minutes or until done.
Arrange chicken in 12 x 8 x 2-inch dish. Combine soup, mayonnaise, lemon juice, curry powder and mushrooms in a large bowl and set aside.
Cream butter and sugar until fluffy. Add eggs and cream. Add orange peel. Sift dry ingredients except soda. Add soda to buttermilk. Add milk and most of flour alternately. Mix remainder of flour with dates and pecans. Add to batter. Bake in slow oven at 250° for 1 hour and 45 minutes.
Boil sugar and milk for 3 minutes. Stir to keep from sticking. Remove from heat. Add peanut butter. Stir to dissolve. Add pecans, vanilla and crackers. Beat until it starts to harden. Drop onto wax paper with teaspoon. Makes 35.
Preheat oven to 350°. Lightly butter a deep 2 1/2-quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
Coarsely chop tomatoes, cucumber, bell pepper and onion. Combine in a large bowl. In an electric blender, blend tomato juice, cloves, olive oil and vinegar. Add to chopped mixture. Serve with warm tortillas topped with melted cheese. Serves 4 to 6.
Peel and slice sweet potatoes. Cook until done in about 1/2 cup of water (about 20 minutes or more). Drain. Cream potatoes with mixer, adding sugar and butter. Separate an egg and use the beaten yolk of egg in cream mixture. Beat well. Add vanilla flavoring. Place in greased baking dish.
Combine cake and pudding mixes in large bowl. Add eggs, one at a time, stirring into dry ingredients. Add oil and water. Mix until smooth. Add orange peel and stir in. Bake 45 minutes at 375° in a tube or Bundt pan.
Cook noodles until about half done, then drain. Heat sauce and pepperoni together until hot. Put noodles into dish, then add sauce and pepperoni. Stir in cheese. Heat in oven at 350° until bubbly (about 20 minutes).
Grill jumbo franks. Warm tortilla according to package directions. Lay flour tortilla flat; sprinkle with bacon bits. Wrap one slice of cheese around frank. Roll frank up in flour tortilla. Heat in oven until cheese is melted. Dip in honey mustard sauce or any of your favorite sauces. Makes 8 servings.
Mix beef, onion and bell pepper. Roll out in balls. Fry until brown; drain fat. In saucepan mix 1 can water and can of mushroom soup. Cook until creamy. Pour over meat balls and cook on low heat until brown.
Boil the onions until tender; drain. Heat 4 tablespoons of the butter in a skillet and saut the onions. Beat the eggs and milk together. Add the onions, half the cracker crumbs, the cheese and salt and pepper to taste. Bake in a buttered casserole at 375° for 35 minutes. Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs. Top the casserole with the buttered crumbs and bake for 15 minutes longer.
Beat cream cheese and butter together. Soften bark in double boiler or microwave. Add cream cheese. Mix well. Add nuts and beat 7 to 10 minutes. Pour into 9-inch pan and cool.
Mix all ingredients, except crackers, in a 9 x 12-inch casserole dish. Add the crushed Ritz crackers. Melt oleo and drizzle over crackers. Cook 45 minutes at 425°.
Mix the melted margarine and the corn. Add the eggs and sour cream and mix well. Stir in corn muffin mix. Pour into a 2 1/2-quart ungreased deep dish. Bake at 350° for 1 hour.
Heat oven to 400°. Sift together flour, ginger, cinnamon and salt; dissolve soda in hot water. Melt shortening and add sugar, molasses, egg and cold water; mix until creamy and add flour mixture, then add soda and water. Add raisins and nuts. Place by teaspoonful on ungreased cookie sheet and bake at 350°.
Place oleo, Crisco, salt and flour in bowl. Use mixer to cut until coarse (low speed). Add water and work as little as possible. Let set 2 hours. Pinch off and roll (won't tear). Can refrigerate leftovers.
Cream together shortening, sugars and eggs. Add applesauce and water. Sift flour once; measure and sift again with all other dry ingredients. Beat into applesauce mixture, beating for 3 minutes. Stir in nuts and dates or raisins if desired. Bake at 350° for 55 to 60 minutes. Frost with cream cheese frosting or caramel frosting when cool. Bake in a 13 x 9 x 2-inch pan.
Crush cookies and set aside. (I use a food processor for this.) Mix butter and cream cheese. Add pudding, milk, powdered sugar, vanilla and Cool Whip. Mix well with electric mixer. Put Cool Whip lid in bottom of flower pot to keep crumbs from falling through the little hole. Put a layer of cookies, then pudding, cookies, pudding, etc. Save enough cookies to go on top so it will look like soil in your pot. Add flowers (artificial) and worms (gummy worms).
Cut all vegetables into chunks and roll in flour, salt, & pepper. Fry in large skillet of hot oil until crispy brown.
Pour chilled peach nectar over a glass of ice, filling it about 2/3 full. Add club soda and top with a pineapple, cherry and straw.
Combine all ingredients in gallon jug. Shake to mix. Let set, capped 6 weeks. Stir occasionally. Strain through cheesecloth into clean jug. Discard cherries.
Mix the chicken with salt, pepper and onion to taste. Heat the soups and chilies in saucepan; mix enough of this mixture with chicken to make it stick together.
Mix well and pour into 2 greased and floured jelly roll pans (10 x 15-inches). Bake at 350° for 10 to 15 minutes.
In a small bowl, combine all ingredients. Mix well. Chill at least 2 hours. Yields 1 1/4 cups.
Bring syrup and sugar to a boil on medium heat. Boil for one minute. Add cornflakes and stir well. Drop on a plate and cool.
In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually and stir. Season with fish sauce, sugar and Tamarind Water. Add ground peanuts; stir and serve.
Combine juice, sugar and butter in saucepan. Bring to boil. Mix eggs, water and flour to form a paste. Add to juice mixture. Boil for 1 minute, stirring constantly. Keeps well. Serve over any fruit mixture.
In a very large bowl, combine sugar, corn syrup, water and salt. Cook in microwave uncovered on High for 5 minutes. Add nuts and cook 13 to 15 minutes or until 300° reached on candy thermometer, checking last few minutes.
In large bowl, carefully mix together crabmeat and onion. In a small mixing bowl; mix together oil, vinegar, water and Italian dressing, mix well. Pour mixture over crabmeat but do not stir. Cover and refrigerate for 2 hours; but better if left for 12 hours.
Wash zucchini well and slice in thin pieces (1/8-inch) diagonally. Line a cookie sheet with waxed paper or paper towels and get all the slices ready to fry at one time. In 3 shallow bowls, place in one the flour to which the salt has been added and mixed well, in one the beaten eggs and in one the cracker meal. Place on cookie sheet. When all is ready, heat at least 2 inches of cooking oil in a deep, heavy pot (I use a small one) or a deep fryer. Drop a few zucchini slices at a time in hot oil and fry until brown, turning once. Drain on paper towels.
Melt caramels with evaporated milk in microwave. Begin with one minute on high, then stir and repeat for 30 seconds at a time until caramel is smooth. Pour into crust. Mix together remaining ingredients and pour on top of caramel. Bake at 350 degrees until mixture does not shake (approximately 30 minutes).
Wash and drain strawberries, then slice and sprinkle with Equal or any other brand sweetener. Prepare pudding according to directions except use water instead of milk. When pudding comes to boiling according to box directions, add the sugar-free strawberry gelatin. Mix well and cool. Add sweetened strawberries. Pour into graham cracker crust or other kind of crust. Chill until set. Serve with sugar-free Cool Whip.
Mix cheese, margarine and flour. Take a small amount of this mixture and form into 1-inch balls. Flatten slightly and place olive in center. Roll back into ball. Continue until either olives or mixture runs out. Bake in a 400° oven for 15 to 20 minutes. These can be stored in freezer before baking.
Mix cocoa, cornstarch and sugar. Add water gradually and stir until boiling. Boil 5 minutes. Cool. Add vanilla. Store in glass jar and keep in a cool place.
Brown chicken parts (coated with flour or not) in oil; set aside. In same skillet, add onions and brown slightly, shaking skillet. Return chicken to skillet. Add remaining ingredients, except sour cream. Bring to a boil; cover and simmer for about 30 minutes. Take from heat; cool until fat has risen to surface. Skim off fat. Stir in the sour cream; reheat, but do not boil. Remove bay leaf. Good with linguini or vermicelli noodles or small red potatoes.
Cook rice, chiles, cream and one-half of the grated cheese. Turn into greased 1 1/2-quart casserole; sprinkle remaining cheese over top. Bake in 350° oven for 30 minutes. Serves 6.
Mix first 7 ingredients in casserole dish. Dot margarine or butter on top. Cover with lid or foil. Cook in 375° oven for 1 hour and 15 minutes. Stir.