HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, combine first 8 ingredients. Cook over medium heat until chicken and vegetables are tender. Prepare rice according to package. Serve mixture over rice.
Grind all vegetables separately. Cover peppers with boiling water. Let stand 10 minutes; drain. Add onions, sugar, salt and vinegar. Stir, blending well. Heat to boiling. Boil 10 minutes. Seal in hot jars.
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda. Beat with mixer on medium to high until thoroughly combined. Beat in remaining flour. Stir in oats. Spread batter into an ungreased 8 x 8 x 2-inch pan.
Prepare cake according to package directions. Pour into 3 greased and floured 8 inch cake pans. Bake at 325° for 20 to 25 minutes or until done. Cool 10 minutes in pans; remove and finish cooling on wire racks. Beat cream cheese, powdered and granulated sugars until mixture is creamy. Chop 8 of the candy bars. Fold candy bars and cream cheese into Cool Whip. Spread between cake layers, on top, and sides. Chop remaining candy bars and press on top and along bottom edge of cake. Very rich and delicious!
Combine the dry ingredients. Cut in shortening until mixture resembles coarse corn meal. Add ice water; stir lightly. (Dough will be just moist enough to shape into a ball.) Flop dough into a floured mixture in casserole dish. Tuck the ends under and press firmly to sides of dish.
Combine flour, sugar, soda and salt. Cut in Crisco and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Bake at 350° for 12 minutes or until brown.
Season steak with your favorite seasonings. Dredge steak in flour. Heat a Teflon skillet with the shortening. Brown cut up pieces for steaks. Place in Dutch oven. Pour beef broth over steak. Bake in oven at 350° until tender.
Saute in margarine the cabbage, celery and onions. Add and mix well the drained noodles, corned beef, Swiss cheese, milk, dry mustard, caraway seed and pepper. Spoon into greased 2-quart casserole. Cover. Bake 45 to 50 minutes until heated.
Mix the tapioca pudding, jello and water together. Bring to a boil and cool. Add Cool Whip, enough to make creamy, then add oranges. Chill before serving.
Mix the first 3 ingredients like a pie crust; press into an 8-inch square pan. Bake for 10 minutes at 350°; watch closely.
Cream sugar, butter and shortening in a bowl. Add egg and beat. Add vanilla. Mix together baking soda, cinnamon, baking powder and flour. Add to the batter. Fold in oats, nuts and raisins. Drop by teaspoons 2 inches apart on an ungreased baking sheet. Bake at 350° for about 10 minutes.
Preheat oven to 350°. Beat together eggs, oil, vanilla and water. In separate bowl, combine flour, sugar, salt, baking powder and pudding. Mix together egg mixture, dry ingredients and walnuts. Grease and flour 9 x 13-inch pan. Pour batter into pan and bake at 350° for 35 to 40 minutes. Let cool for 10 minutes. Cut into squares when still warm. Sift powdered sugar over brownies. Makes 25 to 30 pieces.
Brown onion in margarine. Put rice in 1 1/2-quart casserole. Add onion and 2 cans beef bouillon. Stir. Cover. Bake 1 hour at 350°. Serves 4.
Crumble, cook and drain sausage. Grease 9 x 13-inch dish. Butter both sides of bread slices. Place 6 slices of buttered bread on bottom of baking dish. Alternate sausage and cheese over the bread. Cover with the remaining 6 slices of buttered bread. Mix the eggs, milk and seasoning in blender. Pour over the "sandwiches" and refrigerate overnight. Bake at 350° for 45 minutes. Serves 6. You can substitute your favorite meat and cheeses in this recipe.
Cream shortening and sugar; add beaten eggs. Add sifted dry ingredients, alternating with milk, bananas and vanilla. Fill greased muffin tins 1/2 full. Bake in 375° oven for 20 minutes. This may be baked in two 8-inch layer pans at 350° for 20 minutes.
Thaw spinach. Drain and squeeze dry. Mix all ingredients. Let stand several hours in refrigerator. Serve in pumpernickel bread that has been cut out.
Cook broccoli until crisp and tender. Drain. Saute onion in oleo until tender. Blend in soup, milk and cheese. Heat thoroughly. Pour over broccoli in casserole. Top with crumbs, if desired. Heat at 350° until bubbly.
Place flour in bowl; make well in center. Add Crisco, water and salt, mixing all together. Place in refrigerator a few hours or overnight. Pinch desired amount. Place on floured surface and work in just enough flour to roll. Place in pie pan and flute edges or use as a 2 crust pie. Bake at 425° until brown. Remaining dough may be refrigerated for a week or more.
Mix together flour, baking powder, salt, sugar and oil. Add water and mix with hands. Form into large ball. Divide into 10 smaller ones. Roll each flat with rolling pin and cook on very hot, ungreased griddle until lightly browned on each side. Yields 10 tortillas.
Preheat oven to 350°. On top of stove, saute ingredients, except chicken. Pour over chicken which has been placed in oblong pan. Bake, uncovered, for 45 minutes.
Pour water over tea. Let cool for 15 minutes, then strain through tea strainer. Add 1 2/3 cups sugar.
Preheat oven to 400°. Brown meat and onion; drain. Combine beans, tomatoes and soup with meat. Line bottom of baking dish with Doritos. Spread meat mixture on top. Sprinkle with grated cheese. Cook until cheese is melted.
Cook squash and onions until tender. Drain. Mix with chicken soup and sour cream.
Combine flour and salt. Cut in shortening and margarine. Beat egg yolk in measuring cup, adding enough milk to make 2/3 cup liquid. Mix well and stir into flour mixture. Roll half the dough into a 17 x 12-inch rectangle. Fit into and up sides of 15 1/2 x 10 1/2-inch baking pan. Top with apples. Combine sugar and cinnamon and sprinkle on top. Roll out remaining dough and place over top. Seal edges and cut slits in dough. Beat egg white until frothy; brush on top of crust. Bake in 375° oven for 50 minutes. Combine powdered sugar and milk. Drizzle on warm pastry.
Crush crackers and mix with butter. Press on bottom of square dish. Mix milk, oranges and frozen orange juice together. Fold in Cool Whip. Pour on top of crust. Chill.
Mix well. Drop by spoonful 1-inch apart on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove at once. Cool.
Cream sugar and shortening in large bowl. Add eggs and mix well. Add buttermilk, banana and apple and mix well. Sift dry ingredients. Add to banana mixture and mix well. Stir in pecans. Pour into greased miniature loaf pans and let stand for 20 minutes before baking. Bake 20 to 30 minutes or until brown at 350°.
Chop cabbage, pepper and onion. Mix other ingredients and bring to a boil. Pour over vegetables and cover tightly in covered container. Chill. Will keep for two weeks.
Slice chicken into strips; place in large bowl and squeeze lime juice over chicken. Add garlic, scallions, pepper, salt and cumin and toss. Slice bell peppers into strips and set aside. Wrap tortillas in clean cloth. Place in oven at low setting while preparing fajita mixture.
Reserve 1 cup flour and sprinkle over nuts and fruit. Cream butter and sugar together. Add beaten eggs, then add vanilla. Gradually add flour. Add nuts, fruit and remaining flour. Bake in tube pan at 250° for 3 hours (until done) with pan of water under cake.
In a 1 1/2 quart casserole, layer the ingredients except the milk. Sprinkle salt and pepper between layers. After all ingredients are layered, pour the can of evaporated milk over all, place pat of butter on top and bake at 350° for one hour (longer if potatoes are not tender) uncovered. Ham may be used in place of Spam if desired.
Heat all ingredients in saucepan over medium heat until smooth and creamy. Add walnuts. Pour mixture into wax paper-lined 9 x 9-inch square pan; let set.
Combine all ingredients in a small bowl, stirring well with a wire whisk. Cover and chill thoroughly. Serve with salad greens, assorted sliced fresh fruits or as a dipping sauce for broiled, roasted or grilled poultry.
Place croutons in a lightly greased 13 x 9 x 2-inch baking dish; sprinkle with cheese. Cook sausage in a skillet until meat is browned, stirring to crumble meat; drain. Spoon sausage and mushrooms over cheese. Combine eggs, 2 1/2 cups milk and mustard and mix well. Pour over sausage. Cover and refrigerate eight hours. Combine mushroom soup and 1/2 cup milk. Pour over casserole. Bake, uncovered, at 325° for 45 minutes or until thoroughly heated.
Beat together egg, yogurt, butter, maple syrup and vanilla. Add and whisk until just blended the pastry flour, baking powder, salt, baking soda and nutmeg. Add nonfat milk to achieve desired consistency. Use a nonstick griddle, if possible. Serves two (with one leftover!).
Combine first 5 ingredients. Boil 5 minutes and remove cinnamon. Add next 3 ingredients. Combine boiling water and 3 tablespoons tea. Steep 5 minutes. Serves 6 to 8. Combine all when ready to serve. Good hot punch.
In a pie pan, put breading. Salt and pepper each chop and dredge in breading on both sides. Brown well in skillet and set aside. In a casserole sprayed with Pam, layer slices of raw potatoes, sliced onions and salt and pepper. Use as many layers as you need, leaving room for browned chops as last layer. Before adding chops, pour enough milk over potato/onion mixture, just even with last layer. Add chops on top; cover with lid or foil. Bake in 350° oven for 1 to 1 1/2 hours or until potatoes and chops are tender.
Cook squash with 3 chicken bouillon cubes, then drain. Mix all ingredients thoroughly. Pour into 2-quart casserole. Bake at 350° until brown.
Mix sugar, oleo, milk, salt and cocoa together. Boil 2 or 3 minutes. Add peanut butter and oatmeal. Spoon onto wax paper by the tablespoons full. Let cool until hardened.
Put jelly and nuts in Bundt pan. Mix brown sugar and cinnamon. Dip biscuits in margarine, then brown sugar mix. Place vertically in pan. Bake at 350° for 15 to 25 minutes.
In baking dish, mix rice and consomme. Saute onion and butter, then add to baking dish. Bake in covered casserole dish for one hour at 375°. Serve hot. Delicious with meats.
In small bowl beat together first 5 ingredients. Spread in a 9 or 10-inch quiche dish or pie pan. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper. Bake at 350° for 10 minutes. Top with cheese. Bake 5 minutes more until cheese melts and it is heated through. Serve with your preferred dippers.
Melt butter in pan. Add beaten eggs, sugar and chopped dates. Mix together and cook until dates are soft. Add vanilla, Rice Krispies and nuts. Mix.
In a medium bowl, combine the cheese, drained mushrooms and pimiento. In small bowl, stir together the sour cream with salt, thyme and pepper. Add the sour cream mixture to the turkey mixture. Stir until well mixed. Brush the dough with egg white. Place shells on an ungreased baking sheet. Bake at 425° for 15 to 20 minutes, or until golden brown. Follow the package directions. Fill shells with chicken mixture. Sprinkle with parsley and serve immediately.
Melt margarine and chocolate chips together in microwave. Blend in sugar, eggs and nuts. Pour into two 9-inch pie shells or 1 deep dish pie shell. Bake 40 minutes at 325°.
Cook broccoli for 5 minutes. Drain well. Combine other ingredients. Pour into well buttered casserole dish. Add topping (follows). Bake at 350° for 20 to 30 minutes.
Remove stems from mushrooms; chop fine. In medium bowl, stir in cheese and onion. Add all remaining ingredients except paprika. Blend well. Fill caps with mixture mounding slightly in center. Sprinkle with paprika. Arrange in shallow pan. Bake in 350° oven or zap in microwave. Can be filled ahead but let reach room temperature (30 minutes) before heating.
Cut loaf of bread lengthwise. In a small bowl, mix all other ingredients and spread evenly on the two halves of bread. Put bread back together, sandwich style and wrap in foil. Heat on the back of a preheated grill for about 15 minutes. Remove and cool for about 5 minutes before slicing.
Wash, clean and chop cauliflower, broccoli and onion. Mix oil, mayonnaise, sugar and vinegar; pour over vegetables. Stir often. Will keep several days in refrigerator.
Cream shortening, sugar, eggs and flavoring well. Make a paste of cocoa and food coloring and add to first mixture. Add flour and buttermilk, alternating, starting and ending with flour. Mix baking soda and vinegar and add to batter, blend. Bake at 350° for 20 to 25 minutes in three 9-inch pans or two 10-inch round pans.
Cream butter and sugar, add eggs, one at a time, beating until no egg is seen. Stir in dry ingredients. Add jam and buttermilk. Pour into 3 oiled and floured layer cake pans. Bake at 325° until tested done. Frost with caramel frosting.
Mix all together. Bake at 350° for 35 to 40 minutes.
Boil cabbage leaves until tender. Mix tomatoes, onions, sauce, paste, salt and pepper. Remove 2 cups. Mix ground beef, ground sausage and rice into sauce. Fill cabbage leaf with meat mixture; roll cabbage around meat. Place in Dutch oven. Pour 2 cups sauce mix over cabbage rolls. Bake at 350° for 45 minutes.
Combine mint, sugar and boiling water and simmer for 10 minutes. Chill everything. Mix all together to serve, adding ginger ale and sparkling water at the last minute. Serves 50.
Put in blender all at once on high speed for 2 minutes. Pour into well-greased and floured 10-inch pie pan. Bake for 30 to 35 minutes at 350°, or until golden brown on top. Let cool completely before cutting.
Combine and roll out the dough. Dash some oil over the top. Fix and bake, as you would for pizza, at 425° for 5 minutes.
Cook noodles according to directions. Drain. Add remaining ingredients. Mix all ingredients. Pour into a greased 3-quart casserole. Sprinkle top with bread crumbs or crushed potato chips. Bake in 350° oven 30 to 35 minutes. Yields 6 servings.
Mix together in any order. Bake at 325° for 20 minutes. Makes 3 dozen small or 2 dozen large cookies.
Dice potatoes, carrots, onion and celery. Add salt, pepper, seasoned salt, beef bouillon cubes and water. Boil until tender. Then add milk and Velveeta cheese. Cook slow. If too juicy, add small amount of cornstarch.
In a skillet, cook sausage until browned; drain off excess fat. Separate crescent dough into triangles. Place in a pan, sprayed lightly with no-stick spray, with points toward the center (use 12-inch pizza pan). Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Cut margarine into flour until mixture resembles coarse crumbs. Add oleo or shortening and milk and stir until dough clings together. Knead dough, 10 to 12 strokes on lightly floured surface. Roll out to a 12 to 16-inch rectangle. Sprinkle sausage evenly on top dough. Roll up, jelly roll style, starting from long side.
Mix all ingredients together and place into glass casserole dish. Bake at 350° for 1/2 hour or until cheese melts. Can microwave instead of baking. Microwave on High until cheese melts and casserole is hot, about 5 to 7 minutes.
Warm cottage cheese over low fire. Combine all ingredients, except yeast mixture. Add yeast and 5 cups flour; mix well. Let rise in greased bowl until double (1 hour). Use regular bread pans or shape into 2 long rolls on cookie sheet. Bake immediately at 350° for 35 minutes or let rise until lighter.
Mix all ingredients and put in large freezer. Freeze as you would any homemade ice cream. This recipe is for a large freezer. For small freezer, cut recipe in half.
Mix first 6 ingredients in a large bowl. Pour into a 13 x 9 x 3-inch baking dish coated with vegetable cooking spray. Pour melted margarine over the top. Bake at 425° for 25 minutes or until browned.
Cook spaghetti according to package directions. Drain. Place in buttered pan (10 x 12-inch is best). Cook ground beef, sausage, onion and garlic until meat is done. Drain. Stir in tomato sauce, catsup, Worcestershire, basil and salt. Simmer 5 minutes. Cover spaghetti with cheese; cover with meat sauce. Refrigerate overnight. Bake, uncovered, at 350° for 25 to 30 minutes. Freezes well.
Sift together flour, sugar, salt and baking powder. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand about 3 minutes or until cereal softens. Add egg and oil; mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin pan cups. Bake in 400° oven about 20 minutes or until golden brown. Serve warm. Yield: 12 muffins. Dietary Fiber: 4 g per muffin.
Place chicken breasts in 8 x 12-inch baking dish; top with salad dressing. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1/2 can French fried onions around and under chicken. Combine bouillon and Italian seasoning; pour over rice and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions; bake 2 to 3 minutes longer. Let stand 5 minutes. Makes 4 servings.
To make crust, mix the Bisquick and sugar. Add the egg; mix thoroughly until crumbly. Use berries for 1 large pie. Mix berries with 3/4 cup sugar, flour and a dash of cinnamon. Heat until thickened; pour into a 9-inch pie dish. Sprinkle crumbly mixture over top. Dot with butter; bake for 25 to 30 minutes at 350°.
Pour creamed corn into glass casserole dish greased with butter. Add eggs and beat one at a time into corn. Add sugar and mix well with fork until well blended. Add milk and beat in flour with fork. Dot with butter and bake at 350° for about 45 minutes or until pudding is brown and bubbly. Let set for about 10 minutes.
Mix peanut butter and powdered sugar. Melt wax and chocolate over low heat in a double boiler. Roll peanut butter mixture into balls. Dip balls in melted chocolate. Let cool on wax paper.
Heat oven to 400°. Grease pie plate. Brown beef and onion. Drain. Stir in salt and pepper. Spread in pie plate. Beat milk, Bisquick and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake for 25 minutes. Top with tomatoes and sprinkle with cheese. Bake for 5 to 8 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Cook onion and celery in butter 5 minutes. Add beaten eggs, 1/2 can soup and bread cubes to onion mixture. Shape into balls. Place in a greased glass dish. Mix other 1/2 can soup with 1 can water. Pour over balls. Cover with foil. Bake 1 hour at 300°. Uncover and bake 15 minutes more.
Cook noodles 3 minutes as package directs with soup base. Drain and rinse in cold water. Sprinkle cheese, olives and onion over noodles. Spoon on desired amount of salsa. Toss just before serving.
Place shortening, sugars, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together flour, salt and soda; add to shortening mixture and mix well. Blend in oats, chocolate chips and pecans. Drop by teaspoons onto greased cookie sheet. Bake in 350° oven for 12 to 15 minutes.
Cook and stir ground beef over medium heat until brown; drain. Stir in taco sauce and heat. Toss lettuce, green pepper, tomatoes, cheese and chips. Spoon hot mixture and salad dressing over lettuce mixture; toss. Serve immediately.
Cooking time 12 minutes. Butter 6-cup micro-proof ring mold. Sprinkle with paprika and set aside. Combine all ingredients except parsley in large bowl and blend well. Turn into prepared mold, spreading evenly. Cook (micro) on High, about 7 minutes. Unmold onto serving platter and garnish with parsley. Makes 6 to 8 servings.
Place brisket in roasting pan. Sprinkle with garlic salt. Rub chili sauce over meat and sprinkle with dry onion soup, spreading evenly. Add enough water to cover bottom of pan. Place onion around roast. Cover and bake at 350° for about 4 hours. During last hour, add whole new potatoes and carrots.
Boil noodles according to package directions, drain and cool. Drain fruit juices into saucepan. Add eggs, flour, salt and sugar to juice. Cook over medium-low heat until thick. Combine noodles, fruit and sauce into a large serving bowl. Let sit overnight in refrigerator if possible. Just before serving, add Cool Whip.
Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl. Arrange remaining ingredients over pasta mixture; chill.
Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In 6-quart saucepot, combine tomatoes, onions, chopped chilies, cilantro, vinegar, garlic and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes to desired thickness, stirring occasionally. Immediately fix hot pint jars with mixture, leaving 1/2-inch headspace.
Grease a 12-inch pizza pan; set aside. Preheat oven to 375°. In a medium bowl, combine flour, salt and melted butter or margarine. Stir in eggs, chilies, cottage cheese and Monterey Jack cheese. Pour evenly into greased pan. Place tomato slices on top. Bake 15 to 20 minutes in preheated oven until firm and lightly browned. Cut into thin wedges. Makes 16 to 18 appetizer servings.
Melt butter in pan by itself. Combine all other ingredients in a mixture. Cut each biscuit into 4 parts. Dip each part into butter and roll in mixture. Bake at 350° for 20 minutes in a Bundt pan.
Chill stemmed glasses 30 minutes. Combine all ingredients in electric blender; process until smooth. Pour into glasses; serve immediately. Makes about 3 cups.
Combine first eight ingredients; stir well. Stir in crabmeat and egg yolks. Cover and chill one to two hours. Shape into 1 inch balls; dredge balls in flour. Pour oil to depth of 2 to 3 inches in heavy frypan. Heat to 375°. Fry balls in oil until golden. Drain on paper towels. Serve immediately. Yield: 28 appetizer servings.
Brown sauerkraut and tomatoes. Make meat balls with ground beef and rice. Simmer for 1 hour.
Cook rice according to package directions. Melt margarine. Add onions, celery, green pepper and mushrooms. Saute gently until tender. Mix with remaining ingredients; pour into buttered casserole. Garnish with slivered almonds, if desired. Bake in a 425° oven for about 30 minutes. Serves 6 to 8.
Peel and thinly slice peaches. Sprinkle sugar on peaches. Add 2 cups milk and place in freezer in ice cube tray. When partially frozen, whip with mixer for approximately 5 minutes. Replace in ice cube tray and freeze until firm.
Cover meat with the dried onion soup. Wrap tightly in foil. Place in 300° oven for 5 hours. Open and serve.
Wash, sort and mix all three beans together. Cover with water and soak 1 hour. Drain; cover with water again. Add ham hock and bring to boil. Simmer for 1 1/2 hours or until beans are tender. In a skillet, brown sausage with apple, onion and celery. Drain off fat. Stir sausage mixture into beans. Stir in brown sugar, mustard and tomatoes; add garlic powder, salt and pepper to taste. Cover and simmer 10 to 15 minutes. Serves 10.
Chop lettuce. Add tomatoes, beans, cheese and olives. Add chilled meat just before serving.
Moisten with Miracle Whip and spread on small party rye bread and broil until melted.
Mix the potatoes, eggs, cottage cheese and onion and refrigerate overnight. Add mayonnaise, celery seed, Durkee and salt. Sprinkle paprika on top.
Cook squash until tender and mash. Saute	onions, garlic and peppers. In	a large bowl, mix squash, pepper, onions, butter, eggs, grated cheese (save out some) and pecans (save out some). Mix well and pour into a shallow buttered casserole. Top with bread crumbs, cheese and pecans. Bake at 350° for 45 to 60 minutes.
Sift flour, soda and salt; make a well in the dry ingredients. Add sugar, eggs and oil. Beat until well blended. Add apples, nuts, vanilla and spices. Bake in loaf pan at 350° until done. Cool and ice with confectioners sugar, margarine and juice and rind of 1 lemon.
Beat butter until creamy. Gradually add brown sugar, pudding mix and sugar (beating well). Add eggs and vanilla, mixing well. Combine flour and soda and gradually add to butter mixture, mixing well. Stir in chocolate morsels and pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for eight to ten minutes.
Slice peaches and make 2 layers in a 9 x 12-inch baking dish. Mix ingredients and put on top of sliced peaches. Bake for 45 minutes at 350°.
Melt chocolate with butter. Beat in caramel. Chill until firm and roll in chopped pecans.