HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet. Pepper chicken and brown in butter. Mix sour cream, milk and soup mix together and pour over chicken. Cover and bake at 350° for 45 minutes. Remove lid and top with noodles. Cook 5 to 10 minutes more. Serve hot.
Mix first 7 ingredients in a large baking pan. Mix in 3/4 pound butter (melted). Add the red pepper and Worcestershire sauce. Sprinkle celery salt and garlic salt over mix. Cover and bake at 250° for 1 hour. Stir every 20 minutes. Bake, uncovered, 30 minutes longer. Stir after 15 minutes. Mix in 2 cups nuts.
Cook brown sugar, evaporated milk and salt until mixture forms soft balls. Remove from fire. Stir in vanilla and peanut butter; stir until stiff. Pour into pan or drop by spoonful onto wax paper. Cool and serve.
Mix together lemon Jell-O, water and 7-Up. Set it partly. Add drained pineapple, marshmallows and bananas. Chill. In separate bowl, mix together sugar, flour, 1 cup of the pineapple juice and egg. Cook until thick. Chill. Fold in packet of Dream Whip. Put over top of set Jell-O mixture. Chill.
Peel and cut up apples. Put pieces in a 9 x 9-inch pan or a pie pan. Put salt, flour, sugar, cinnamon and nutmeg in a bowl. Pour melted butter in the bowl and mix with a fork. Spoon mixture over apples. Bake at 375° for 30 to 35 minutes. Serve in small dessert dishes.
Sprinkle a little nutmeg over top. Add 1/2 cup water, or slightly less. Bake at 350° for 30 to 40 minutes or until most of the liquid is gone.
Preheat oven to 350°. In one bowl, mix flour, sugars, salt and baking soda. Drain mashed peaches; put in a large bowl. Add beaten egg and melted margarine. Stir in raisins or nuts; stir in flour mixture. Pour into 9 x 5-inch greased and floured loaf pan. Let stand 20 minutes. Bake at 350° for 45 to 55 minutes; remove. Cool bread in pan for 15 minutes; remove and finish cooling on wire rack (okay to freeze next day).
Mix well and pour in buttered 9 x 13-inch pan. Bake at 350° for 15 minutes. Sprinkle with 1 cup shredded cheese. Bake for an additional 25 minutes or until knife inserted in center comes out clean.
Cream the sugar, shortening and eggs. Sift flour, cream of tartar, baking soda and salt. Mix until well blended. Chill. Form into balls the size of walnuts. Roll in cinnamon and sugar mixture. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Pour extract over chocolate chips. Let set while batter is being prepared. Blend other ingredients except chocolate chips. Fold drained chips in by hand. Bake in Bundt pan at 350° for 40 to 50 minutes.
Mix first three ingredients. Add others together, then heat enough to dissolve sugar, then pour over cooked carrots, onion and green pepper. Refrigerate. Will keep 3 to 4 weeks.
Dissolve Jell-O in water (as directed on box) and cool. Add mayonnaise. Break up corned beef and add to mixture. Then add celery, green pepper and onion flakes. Chop boiled eggs fine. Mix together. Put in mold or large bowl.
Cut off tops of green peppers; remove seeds. Mix raw beef, chopped onion, uncooked rice, salt, pepper, garlic, 1/2 can of soup, egg and water. Arrange peppers snugly in 3-quart casserole. Stuff with mixture; top with remaining soup. Cover.
Mix together in a large bowl. Store in a plastic bag or covered container airtight. Have fun!!
After cooking the noodles, butter a casserole dish. Combine all ingredients well. Cover with plastic wrap and let melt overnight in the refrigerator. Bake at 350° for 1 hour or until a knife inserted comes out clean.
Toast pecans on baking sheet at 300° for 8 minutes. Mix sugar, cinnamon, salt and 5 tablespoons water in saucepan. Cook to soft ball stage. Remove from heat. Add vanilla and pecans. Stir until mixture cools. Spread on waxed paper. Separate pecans.
Sift flour, baking powder, salt and soda. Add sugar and egg. Put the melted butter in a cup; add enough orange juice to make 3/4 cup total and add. Add cranberries and nuts.
Combine all ingredients in a bowl and mix together. Add to saucepan and cook slowly over low heat until meat is browned. Add to turkey or serve as is.
Brown ground meat, onion and seasonings. Drain. Add cream cheese until melted. Add corn and soup. Cook macaroni and drain. Add to soup mixture. Place in casserole dish and bake until hot at 350°.
Mix brown sugar, granulated sugar, Karo syrup and milk in heavy saucepan. Cook to boiling point, stirring constantly. Cook until soft ball forms in cold water. Remove from heat. Cool at room temperature until lukewarm, without stirring. Add vanilla and pecans. Stir until candy holds shape. Drop onto waxed paper to form patties.
Prepare and bake cake in a 9 x 13-inch pan according to package directions. While cake is still warm, poke 15 to 20 holes in cake with the handle of a large wooden spoon. Let cool slightly. Pour sweetened condensed milk and topping into holes. (This takes a while; you have to wait until it soaks in before you can pour all of the topping and milk in.) Let stand a few minutes, then spread Cool Whip over the top. Sprinkle with crushed Heath bars or Heath Sensations. Serves 12 to 16. Best kept in the refrigerator until serving.
Brown and drain beef. Stir in tomato paste, onion and seasonings (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently. Press biscuits with hand or roll to cover bottom and sides of greased muffin tin. Spoon about 1/4 cup of meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes, or until golden brown. Yields 12 little pizzas, just the right size for kids or parties. Also can make toppings using pepperoni, olives, mushrooms or to your liking.
Mix first 4 ingredients together. Roll out half and line cookie sheet. Reserve half for top. Mix pineapple, sugar, tapioca and lemon juice together. Spread on dough. Roll out; reserve half and cut into strips for top crust. Bake until light brown; cool.
About 45 minutes before serving, slice onions. Cut potatoes into 2-inch chunks. Remove skin and fat from chicken thighs. In nonstick 12-inch skillet over high heat, in hot olive or salad oil, cook chicken thighs until browned on both sides. Add onions, potatoes, chicken broth, white wine, thyme, black pepper and olives; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 20 minutes or until juices run clear when chicken is pierced with a knife and vegetables are tender. Stir in spinach; cook 1 to 2 minutes until spinach just wilts. Makes 6 servings.
Combine Wesson oil, sugar and eggs. Beat well. Now, add flour, soda and salt. Stir in buttermilk. Add bananas and nuts. Bake at 350° for 1 hour.
Clean fish with damp towel. Put into baking dish. Mix mayonnaise, horseradish and lemon juice. Spread on fillets and sprinkle with paprika. Bake 12 minutes in a 425° oven.
Mix dry ingredients together. Add eggs with oil and water; beat. Stir in pumpkin. Bake at 350° for 1 hour and 10 minutes. Makes two loaves. Enjoy!
Pour morsels in microwaveable bowl. Heat in microwave about 5 minutes on Medium to High heat, until melted. Remove from microwave and pour in peanuts. Mix well and drop onto waxed paper by teaspoonful. Let stand for about 3 hours. Refrigerate. Clusters may be frozen for later use.
Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cubes and bring to a full boil. Reduce heat to low. Cover and simmer 5 minutes.
Place cream cheese into an approximately 10 x 10-inch casserole dish. Soften in microwave for 1 minute or so. Take out of microwave and spread evenly all around. Pour jar of salsa on top of cream cheese and spread evenly, then spread 6 to 8 ounces of the shredded cheeses on top of salsa. Cook in microwave for 7 minutes or until shredded cheese is completely melted. Enjoy!
Mix together sugar, cornstarch and water. Cook 1 minute over medium heat. Remove from heat; add lemon juice and margarine and mix well.
Pour bottle of barbecue sauce in electric skillet. Fill bottle with water, shake and add to barbecue sauce in skillet. Mix well with fork and place spareribs in skillet.
Mix all ingredients (by hand). Form into a ball, then roll the ball in chopped pecans until covered. Chill overnight before serving. Wrap in Saran Wrap before chilling.
Cook first 6 ingredients until brown sugar melts. Remove from heat; add pecans and stir thoroughly to coat. Transfer to a cookie sheet. Heat in 350° oven for 15 minutes or until toasted. Cool and store in an airtight container.
Chill cooked in jacket potatoes, peel and shred to make 4 cups. Add onion, salt and pepper. Melt butter or drippings in 10-inch skillet. Pat potatoes into pan, leaving 1/2-inch space around edges. Brown 10 to 12 minutes on each side until golden brown.
Saute onion in margarine in saucepan until tender. Blend in flour and salt; stir in milk and cream gradually. Cook until thick, stirring constantly. Combine cream sauce and cucumbers in blender container. Process until smooth. Chill thoroughly. Serve in chilled bowls. Set in ice. Garnish with thinly sliced, unpeeled cucumber. Yields 6 servings.
Peel, core and cut in half the apples. Place in baking dish. Spray with Pam. Fill each cavity with brown sugar and a tab of butter. Sprinkle lightly over all. Add a little water. Bake at 350° for 30 to 40 minutes. Transfer apples to serving platter; reserve all juices and pour into saucepan. Mix cornstarch with a little water and add to saucepan, stirring until creamy smooth over medium heat. Add a touch of red food coloring and mix well. Pour over apples and refrigerate 2 to 3 hours.
Dredge chops lightly with flour. In a large skillet, brown chops. Remove them and set aside.
Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-inch (20 ml) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually. Yield: 24 bars.
Mix 1/2 cup soup, raw hamburger, onion, egg, bread crumbs, salt and pepper. Press into pie plate. Bake at 350° for 25 minutes. Cream potatoes and place on top of meat. Top with remaining soup and cheese. Sprinkle top with real bacon bits. Bake 10 minutes.
In a sauce pan heat syrup, butter and sugar until syrupy. Pour into a 9 x 13 pan. Lay bread slices on top of syrup. Beat eggs, milk, vanilla and salt, pour over bread. Cover and put in refrigerator overnight. Bake at 350 degrees for 45 minutes.
Reserve 1/3 cup pizza sauce for topping. Combine remaining sauce with seasonings, pepper, corn flake crumbs and egg. Add beef, shape into loaf in shallow pan. Bake at 350° for 65 minutes. Brush on 1/2 of remaining sauce. Bake 20 minutes more. Brush on remaining sauce and sprinkle on cheese. Bake 10 more minutes or until done.
Add all ingredients, mixing well after each. Bake 25 minutes at 400° in preheated oven. Add topping and bake 10 more minutes, until topping is golden brown.
Shred cabbage. Grate carrots. Chop onions and bell peppers. Mix all together. Bring to a boil oil, vinegar, sugar and salt. Pour over cabbage, onions, peppers and carrots. Let chill for 8 to 10 hours.
In Dutch oven put pineapple with juice. Sprinkle in orange jello. Heat until it reaches a full boil. Stir constantly. Turn off heat and cool completely. Add buttermilk and stir. Add Cool Whip and stir. Combine nuts and marshmallows. Pour into large rectangular pan and chill completely before serving.
Mix all ingredients together in mixing bowl and beat for 20 minutes, set on high speed Add walnuts after mixing. Pour into a tube pan, greased and floured. Place tube pan in cold oven. Bake at 350° for 55 to 65 minutes until done.
Put sugar in crust and add flour and salt. Mix it a little with your fingers. Add vanilla to milk and pour over the sugar and flour without stirring. Dot with butter and sprinkle with cinnamon and nutmeg. Bake 15 minutes at 400°, then at 350° for about 1 hour.
Stir peanuts, sugar, syrup and salt. Cook 4 minutes on High. Remove and stir and cook 4 more minutes. Add butter and vanilla and cook 2 minutes on High. Add soda and pour out on a greased baking sheet. If you use roasted salted nuts, omit salt and add peanuts after first 4 minutes of cooking.
Combine chicken (cubed) and 1/2 cup Italian dressing in large glass baking dish. Cook at 350° for 20 minutes. Add chicken broth, seasoning, rice and frozen veggies. Add rice first. Cook for approximately 40 minutes at 350° or until rice is done and casserole is not too soupy.
Cook beets, enough for 6 cups juice. Stir together in large kettle the beet juice, lemon juice and Sure-Jell. Bring to a boil; stir constantly. Boil 1 minute. Add sugar and Jell-O. Cook for 6 minutes or to soft ball. Pour in jars and seal.
Mix salt with flour. Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Add flour, a little at a time, mixing well. Add flavoring. Bake in tube pan at 325° for 1 hour.
Combine dry ingredients. Coat carrots, nuts and raisins with flour. Mix all ingredients well. Pour into greased loaf pans. Bake at 325° for 1 hour. This will make 3 large loaves.
Mix flour, sugar, baking powder, salt and milk. Add cherries. Cook on low heat until thick. Add vanilla. Refrigerate.
Brown the hamburger meat, chili meat and onion, drain. Combine with the remaining ingredients in a large stock pot and simmer for 15 minutes.
Combine eggs, salt and sugar. Add milk slowly, stirring constantly. Add vanilla. Pour into custard cups. Sprinkle with cinnamon. Place in pan of hot water and bake at 350 degrees for 30 - 35 minutes or until knife can cut center. For large mold bake for 40 - 45 minutes.
Mix Tang, sugar, water, cranberry juice and almond extract; freeze until mushy. Add ginger ale just before serving. Tang mixture may be frozen ahead of time, then thawed to a mush. Yields 30 punch cups.
Combine all ingredients in order listed. Serve on crisp lettuce leaf with small amount of salad dressing. Yields 4 servings.
Melt margarine. Add sugar and stir in eggs, one at a time. Add milk, vanilla and cocoa. Stir in coconut and nuts. Pour in a 9-inch pie crust and bake at 400° for 40 minutes.
Mix well. Bake in oblong dish or pan at 300°. Watch closely; it burns easily. Let brown lightly and cool.
Mix together. Bake in a 350° oven for 30 minutes. Cover with Pepperidge Farm stuffing.
Clean mushrooms. Remove stems and tops. Cook stuffing according to directions. Mince crabmeat. Mix into stuffing. Stuff mixture into mushrooms. Dip into melted butter and bake at 350° for 30 minutes or until heated throughout.
Mix all ingredients in saucepan. Cook over medium heat, stirring constantly, until thick.
Crumb vegeburger into mixing bowl or casserole dish. Cover tightly and microwave at High for 3 to 5 minutes (may need to add a little oil to dish). Stir in barbecue sauce, onion and sugar; set aside.
Drain cans well. Arrange the first five ingredients in layers. Mix remaining ingredients and pour over vegetables. Let stand overnight. Next day, drain well. Add Hellmann's mayonnaise.
Preheat oven to 350°. Grease bottom of 9-inch spring-form pan. Make brownie mix as package indicates. Bake 35 minutes until set. In large bowl, beat cheese, eggs and vanilla. Stir in chips. (If mini chips unavailable, chop regular chips in food processor.) Reduce oven temperature to 300°. Pour batter over baked brownies. Bake 50 minutes or until center is set. Cool, then chill thoroughly. Remove from pan, cheese side up. Refrigerate leftovers.
Combine dry ingredients in a large mixing bowl; add eggs and salad oil stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans.
Place half of bread cubes in a greased casserole. Then add chicken and seasoning. Place remaining bread cubes on top. Beat eggs. Add milk and broth. Pour over mixture. Bake at 350° for 45 minutes. Serves 6.
Combine all ingredients, except vanilla. Boil 3 minutes. Let cool 20 minutes. Add vanilla and beat until thick enough to stay on cake (about 2 minutes).
Wash chicken, drain and dry well. In large skillet, saute thighs in hot butter, skin side down, for 5 minutes or until golden. Add onion and garlic. Cover and saute 5 minutes. Push chicken to one side. Add spinach. Sprinkle with salt and basil. Simmer covered for 15 minutes. Meanwhile, cook spaghetti as directed; drain. Turn chicken right side up. Sprinkle 1/4 cup Parmesan cheese. Blend spinach with onion and butter. Simmer covered 10 minutes or until chicken is tender. Serve on spaghetti.
Mix oatmeal with orange juice. Broil on a cookie sheet until brown, stirring often. Cool. Combine all ingredients. Store in airtight container. Serve dry with milk.
Combine cheeses, yogurt and hot sauce in food processor and process until smooth. Fold in the smoked salmon. A teaspoon or more skim milk can always be used to thin the cheese if necessary. This can be a vegetable or cracker dip.
Saute onion, bell pepper and celery. Layer ingredients (first 10) with sharp Cheddar cheese on top. Put one can of Ro-Tel tomatoes on top of casserole. Bake at 350° for 30 minutes.
Beat egg yolks until creamy. Add sugar, flour, melted butter and milk; blend thoroughly. Fold in raspberries. Pour raspberry filling into pie crust. Bake at 325° until filling is thick. Remove from oven. Let cool. Chill in refrigerator. Serve, topped with sweetened whipped cream.
Grease a 4-quart pan (13 x 9-inch) or a foil pan (13 x 9-inch). Add bread, sausage (cut up) and cheese. Add milk and soup to beaten eggs. Pour over mixture in pan. Add green peppers and pimentos (optional). Refrigerate overnight. Bake at 325° for 1 1/2 hours, uncovered.
Mix hash browns, cheese, melted butter, onions, soup, salt and sour cream. Mix well. Put in a greased 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes. Sprinkle with paprika to serve, if desired.
Preheat the oven to 350°. In a large bowl, mix together all ingredients. Roll the batter into balls and place on ungreased, nonstick cookie sheet(s) 2 inches apart. Flatten the cookies with a fork and sprinkle with sugar. Bake for 12 minutes or until golden brown.
Cream shortening and sugar; add eggs and beat thoroughly. Combine flour, cream of tartar, soda and salt. Gradually blend dry ingredients into cream mixture. Chill dough. Roll into walnut size balls. Mix cinnamon and sugar; roll balls in mix. Place 3 inches apart on ungreased cookie sheet. Bake at 375° for 12 minutes or until lightly browned. Cookies will puff up at first, then flatten out with crinkled tops. Yields 5 dozen.
Preheat the oven to 250°. Combine prunes, pears, peaches and pineapple with applesauce. Arrange in a casserole. Add cinnamon, ginger, nutmeg, lemon juice and rind. Cover the casserole and place in the oven. Bake for at least one hour. The longer it bakes the better it is. Serve as a complement to meat or fowl.
Saute onion and bell pepper in margarine. Mix all ingredients in casserole. Top with grated cheese and bake until cheese is melted.
Stir together in an empty yogurt container. Make several batches using different colors. Paint designs on face with a small paint brush or sponge. Remove with soap and water. The paint may be stored in tightly closed container.
Tear lettuce into small pieces and place in dish. Layer rest of ingredients in order given. Mix sugar in mayonnaise and spread over salad as frosting. Top with cheese. Cover and refrigerate overnight before serving.
Grease a 9-inch square pan, unless Teflon. Line bottom with wax paper and grease paper. Preheat oven to 325°.
Prepare macaroni dinner as directed on package. Add corn (drained), tomatoes, parsley and soup mix. Put half of macaroni and cheese dinner in bottom of well-greased dish, using 1 1/2-quart casserole dish. Add 1/2 meat cubes, then remaining cheese mixture. Top with cheese. Bake for 25 to 30 minutes at 350° and serve hot.
Cream together margarine, Crisco, brown sugar and sugar. Mix eggs and vanilla together; add to creamed mixture. Mix oatmeal, chocolate chips or raisins and pecans together; add to other. Bake at 350° for 8 minutes.
Mix together all dry ingredients. Mix together all wet ingredients and add to dry. Beat well. May add dates, raisins or nuts. Fill muffin pans. Bake at 400° for 15 to 20 minutes or until done.
Preheat oven to 375°. Combine crumbs, 1/4 cup sugar and softened butter in a 9-inch pie plate. Distribute mixture evenly, pressing onto bottom and sides of plate. Bake crust 6 to 8 minutes. Cool completely.
Mix quickly; roll with floured pin. Bake 30 minutes at 400°.
Combine all ingredients except pineapple. Stir well. Cook over medium heat, uncovered, 15 to 30 minutes or until cranberry skins pop. Stir in pineapple tidbits. Reduce heat. Cook an additional 30 to 45 minutes, stirring often. Yield: 3 pints. Keeps well in refrigerator.
Beat together in blender the eggs, cottage cheese, baking powder, Tabasco and flour. Add cheese, green chilies and butter to mixture. Pour into buttered 9 x 13-inch pan. Bake in 400° oven for 15 minutes. Reduce heat to 350° and bake for 25 to 30 miutes. Serve hot or cold.
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Season with salt and pepper. Heat 1 tablespoon each of oil and butter in skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add chives or onions and lime or lemon juice, parsley and mustard to pan. Cook 15 seconds, stirring constantly. Whisk in broth. Stir until sauce is smooth. Add remaining butter and oil. Pour sauce over chicken. Serve immediately.
Combine all ingredients and pour into a 9 x 9-inch pan. Bake at 350° until almost set, about 20 minutes. Test with a toothpick. Do not overbake.
Melt margarine and sugar. Add juice and grated rinds of lemons. Add well-beaten eggs. Stir over a low heat until it thickens. Pour into warmed clean jars. Cover and label.
Mix 1 stick of margarine, sugar, eggs, chocolate syrup, flour and salt. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Cool.
Split loaf of bread lengthwise. (Can use 2 hoagie buns.) Cut or scoop out bread from center of each piece. Set aside. Mix remaining ingredients. Spread and fill in scooped out cavities of both pieces. Place together and wrap tightly with plastic wrap. Refrigerate 4 to 8 hours. Slice 1/2-inch thick and place on serving plate. Serves 6 to 8.
Cut chicken into bite-size pieces. In a bowl, combine all other ingredients. Add chicken and mix well. Let stand 30 minutes or longer. Thread on skewers and grill or boil for 2 to 3 minutes on each side until well browned. Do not overcook. Makes 4 servings.
Mix all ingredients together in pan and add ribs (cut into pieces). Add water to cover. Heat to boiling and cook for about an hour until done. Thicken sauce with flour and serve with rice.
Combine cream cheese and marshmallow cream until smooth and creamy. Slice fresh fruit, dipping into juice to keep from turning brown.
Boil dates, brown sugar and butter for 5 minutes. Add other ingredients. Roll into bite size balls. Then roll them in powdered sugar.
In a large kettle, mix and bring all ingredients to a boil. Turn to a simmer and cook until reaches desired thickness. Taste; if not hot enough, add more jalapeno peppers. Place in hot pint jars and seal. Hot water bath for 10 minutes. Makes 14 to 15 pints.
Cook butter and brown sugar over low heat for 2 minutes. Add milk; bring to a boil. Cool until warm, then add sugar to make frosting of consistency to spread. Makes 2 1/2 cups.
Saute onion and celery in margarine; add the broccoli, cheese, mushroom soup, water, Minute rice and water chestnuts. Put into greased casserole and bake at 350° at least 40 minutes.
Mix all ingredients together. Store in tightly covered container. Put in refrigerator and chill for 1 hour before serving.
Mix cubed chicken and 1/4 of the cheese. Put chicken in crescent rolls and roll up. Place in casserole dish. Heat soup, half of the cheese and milk in saucepan until melted. Pour over chicken rolls. Bake at 350° for 25 minutes. Cover top with remaining cheese and bake an additional 5 minutes.