HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and top with 2 tablespoons nonfat salad dressing. A very filling meal with less than 300 calories!
Steam broccoli in water for 8 minutes, or until tender. Drain broccoli, reserving the salt water. Layer broccoli in a 9 x 13-inch baking dish. Cut up cream cheese into salted water; melt over low heat. Pour over the broccoli. Top with grated cheese. Mix melted butter and Ritz cracker crumbs; stir until well coated. Sprinkle over broccoli and cheese mixture. Cook at 350° for 25 to 30 minutes.
Preheat oven to 350°. Peel potatoes and cut into thin strips. In medium bowl combine potato strips, oil and salt and pepper. Toss so that oil is thoroughly coating potatoes. On nonstick baking sheet arrange potatoes, leaving space between strips. Bake 20 minutes, turn potatoes over with a spatula and bake until brown and crisp, about 20 minutes more.
Soak French bread in milk; crush it and beat eggs in separate bowl. Add sugar and vanilla; mix well. Put butter in 3-quart pan. Add egg mixture to bread and milk; blend until bread is completely soaked. Pour in baking pan. Bake at 325° for 1 hour or until brown. Let cool.
Mix the first 4 ingredients. Mix and press down a layer of oatmeal mixture in bottom of greased 9 x 13-inch pan. Spread filling and top with remaining oatmeal. Bake at 350° for 30 to 40 minutes, until brown.
Beat egg whites and yolk together. In a small skillet, scramble eggs in 1 tablespoon of the olive oil. Set aside. In a large skillet, saute green onions in the remaining teaspoon oil. Add rice and mix thoroughly. Stir in soy sauce and sugar. Stir in eggs and meat. Total cal. 167. Sat. fat cal. 6.
Preheat oven to 350°. In a large bowl, combine all cookie ingredients. Mix well. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 13 minutes or until set. Cool completely.
Heat milk and add egg yolks and plain flour. Cook milk, egg yolks, sugar, flour and salt together until mixture coats spoon over low heat. Remove from heat. Dissolve gelatin in 1/2 cup water and add to other mixture and cool. Beat egg whites until very stiff and add to cooled custard mixture the whipping cream (whipped and sweetened) and coconut. Use a Pyrex dish about 9 x 13-inch. Sprinkle a layer of broken bits of angel food cake over the bottom of the Pyrex dish, then pour over this a layer of the custard mixture, then another layer of cake and another layer of custard. Now add thick layer of coconut and last, garnish with whipped cream. Sprinkle more coconut over whipped cream and refrigerate. This may be served in about 2 hours. Cut into squares.
Combine chicken, celery, salt, pickles and pecans. Moisten well with mayonnaise. Makes 8 servings.
In a saucepan, mix syrup and sugar. Cook on medium heat until sugar is dissolved. Remove from heat. Stir in peanut butter until smooth. Pour over popcorn. Mix until well coated.
Mix chocolate cake according to box, then set aside. Have cream cheese at room temperature. Mix cream cheese, egg and sugar until creamy, then add chocolate chips, coconut and vanilla to cream cheese mixture. Fill cupcake pans with liners. Pour cake mixture half full and add 1 tablespoon cream cheese mixture to batter. Bake at 350° until done. Let cool and ice.
Drain pineapple, reserving 1/4 cup juice. Cut pineapple in quarters; set aside. Coat chicken with flour and salt. In skillet over medium heat in hot oil, cook chicken until golden and fork-tender, about 15 minutes, turning once. Remove chicken; keep warm. In drippings, stir honey, teriyaki sauce, dried chives, pepper and 1/4 cup juice. Over high heat, bring to boil and boil for 30 seconds. Add pineapple; heat through. Pour sauce over chicken. Delicious served over wild rice!
Mix thoroughly butter, sugar, egg, vanilla and almond extract. Blend in flour and baking soda. Cover; chill 2 to 3 hours. Heat oven to 375°. Divide dough in half. Roll each half 1/4-inch thick and cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown around edges. Yields approximately 4 dozen, 2 to 2 1/2-inch cookies.
Melt peanut butter, chocolate chips and butter together. Pour over Rice Chex in large pan. Stir and mix well. Dust with powdered sugar in large sack. Shake until coated. Serve.
Preheat oven to 450°. Put all ingredients in a large plastic bag and close bag and shake until all potatoes are evenly coated. Put potatoes in baking pan. Bake for 40 minutes, stirring occasionally, and cook until tender and golden brown. Makes about 8 servings.
Melt butter and stir in brown sugar while still on the stove. Cool and add remaining ingredients. Bake in a greased 10 x 7-inch pan at 350° for 30 minutes.
Heat oven to 350°. Grease a 13 x 9 1/2 x 2-inch pan. Spread rhubarb in bottom of pan. Sprinkle with marshmallows and then with the 3/4 cup sugar. Cream butter and 1 cup sugar until fluffy; add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to creamed mixture alternately with milk and vanilla. Batter will be very thick. Spread on rhubarb mixture.
Combine first 5 ingredients. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to a 20 x 10-inch rectangle 1/4-inch thick. Brush on melted butter. Combine 1/4 cup sugar and cinnamon. Sprinkle over dough. Cut lengthwise into five 2-inch strips. Stack strips, cinnamon side up, on top of each other. Cut stacks into 2-inch sections. Place each stacked section, cut side down, into lightly greased muffin pans. Bake at 425° for 12 minutes or until lightly brown. Yields 10 to 12 biscuits.
Put crackers into an airtight plastic container. Pour oil over crackers. Stir gently with wooden spoon. Sprinkle both packets of soup mix over crackers and stir well. Do not refrigerate. Stir before serving. "Everyone will wonder how you made these."
Mix eggs and sugar together. Add shortening. Add soda in hot water; mix well. Add vanilla and flour. Roll in small balls. Press with fork across both ways.
Drain pineapple chunks, reserving juice. Add enough water to juice to make 1 1/4 cups liquid. In 2-quart casserole, thoroughly combine brown sugar, cornstarch and ginger. Stir in soy sauce, vinegar and pineapple juice. Microwave, uncovered, on Full power for 4 to 5 minutes or until mixture boils and thickens, stirring 3 times. Stir in chicken, green pepper and pineapple. Microwave, covered, on Full power for 5 to 6 minutes or until well heated, stirring once or twice. Let stand, covered, 5 minutes. Serves 4. Serve over rice.
Layer potatoes, ham, broccoli and mushrooms in casserole. Mix soup with milk and pour over casserole. Top with cheeses. Cook in microwave until potatoes are soft to touch, approximately 20 minutes.
Season chops with salt and pepper (or seasoning salt); brown in fat. Remove chops to casserole; saute onion and green pepper in fat. Add rice to casserole; pour in consomme and water. Place onion and green pepper on top of chops. Bake at 325° for 1 hour or until rice absorbs all liquid in a covered dish.
Preheat oven to 375°. Mix beef, mushrooms and 2/3 can onions. Place in 2 1/2-quart casserole. Heat mushroom soup and stir in 1/2 cup sour cream. Pour over casserole and stir. Cut biscuits in half and arrange flat cut side down around edge of casserole. Sprinkle remaining onions on top of casserole. Mix 1/2 cup sour cream and egg. Pour over biscuits. Bake 25 to 35 minutes until golden.
Tear lettuce and place in 9 x 13-inch glass dish. Layer next 5 ingredients. Add sugar to mayonnaise. Spread mixture over top as you would frosting. Top with grated cheese. Cover with plastic wrap. Refrigerate 8 to 12 hours. Mix just prior to serving.
Cream margarine, Crisco and sugar. Add eggs, one at a time, beating lightly after each addition. Combine flour, soda, baking powder and salt. Add flour alternately with milk; begin and end with flour. Add vanilla and food coloring. Pour into tube pan and bake at 325° for 1 hour and 20 minutes.
Mash softened cream cheese and Blue cheese until smooth. Add milk and onion and mix thoroughly. Using wax paper, roll cheese into a ball, then roll in pecans until completely covered. It's easier to shape the cheese ball after covered with nuts. Chill.
Mix meats. Stir in next 7 ingredients. Soak bread in milk; add eggs. Beat with rotary beater. Combine meat and egg mix. Form 2 loaves. Roll in bread crumbs and place on greased pan. Spread 1/2 cup of chili sauce over each loaf. Pour 1/2 cup boiling water around loaves. Bake uncovered at 350° for 1 hour.
Wash beans and soak overnight. Drain and cover with cold water. Bring to a boil. Boil 5 minutes. Drain. Cover with cold water. Add salt and cook until beans are tender. Pour 1/2 water off. Mince garlic and stir through beans. Saute onions in ground beef suet until soft and limp. Add meat to onions and cook until meat is brown. Add onions and meat to beans. Stir together. Add tomato juice, chili powder and cayenne. Bring to a boil. Let boil 5 minutes, stirring constantly. Add more salt, chili powder and cayenne to taste, if desired. Let chile stand to bring out flavor.
Saute garlic in olive oil. Add onion, parsley, oregano and breadcrumbs. Brown slightly. Add clams and juice. Spoon into seashell baking foils or dishes. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes. Serves 4.
Put chuck in water with celery leaves, salt, pepper and tomato soup. Simmer at a low boil until beef falls apart. In each soup bowl, put a large spoonful of rice and ladle soup over it.
Have ready baking sheet covered with waxed paper. In a large saucepan, cook all ingredients to rolling boil. Let boil 30 to 40 seconds. Remove from heat and start beating. Drop by spoonfuls onto waxed paper.
Cook ground beef, onion and pepper in butter until meat is done. Add tomato soup, salt and pepper. Simmer 10 to 15 minutes.
Cream butter, peanut butter and both sugars together. Beat in egg and vanilla. Sift together flour, baking soda and salt. Blend into creamed mixture to make a dough. Preheat oven to 375°. Shape dough into walnut size balls and place in ungreased 1 1/2-inch muffin tins. Bake at 375° for 8 to 10 minutes or until lightly browned. Immediately after removing cookies from oven, press a miniature peanut butter cup into the center, until only the top of peanut butter cup shows. Let cool for 10 minutes. Remove cookies from muffin tins. Store in airtight containers. Makes about 38 cookies.
Melt margarine in 1-quart casserole. Add grits to boiling water in saucepan. Cook over low heat for 5 minutes, stirring occasionally; remove from heat. Add melted margarine, dry milk powder, eggs, sugar and salt. Beat for 1 minute. Pour into casserole. Bake at 350° for 50 to 60 minutes or until golden brown. Yields 6 servings.
Stir all ingredients together until mixed well. Cover and chill. Makes about 2 cups.
If shrimp are frozen, thaw. Chop coarsely. (Hold several shrimp for garnish.) In a small bowl, combine all ingredients. Refrigerate several hours or overnight. Makes 3 cups dip.
Dissolve yeast in warm water. Stir in sugar, eggs, shortening and 2 cups flour. Beat until smooth. Gradually mix in the remaining flour until smooth. Cover and let rise in a warm place until double, about 1 1/2 hours. (The dough is ready if indentation remains when touched.)
Cut luncheon meat into strips; saute meat and onions in margarine in skillet. Simmer until onion is tender. Stir in remaining ingredients. Simmer covered until heated through. Garnish with sliced, hard-boiled egg and additional parsley, if desired.
Simmer ground meat, garlic clove, tomato sauce, salt, and pepper for 20 minutes. Beat in mixer the following: sour cream and cream cheese. Add the egg noodles, which have been cooked and coated with butter. Stir in 1 cup grated Cheddar cheese. Put all in casserole and heat thoroughly.
In large size mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in 375° oven for 50 to 55 minutes. Cool. Refrigerate at least 1 hour.
Cream butter and sugar. Add whole egg; beat thoroughly, then add flour, which has been sifted with baking powder several times. Gradually add milk. Add vanilla. Bake in buttered cake tins at 375° for 25 minutes.
Beat well eggs, sugar, flour, vanilla and pudding. Add half and half and whipping cream. Fill with milk to fill line on ice cream maker. Follow ice cream maker directions.
Prepare unbaked pie shell. Cream butter and sugar together with mixer. Add flour and eggs; beat well. Stir in buttermilk, vanilla and nutmeg. Pour filling into pie shell. Bake on lower rack of oven at 350° for 45 to 50 minutes. Place on wire rack and let cool completely before serving. Serves 6 to 8.
Take a 9 x 13-inch casserole dish. Layer nacho chips in bottom. Take the bones out of your boiled chicken. Spread the chicken over your chips. Mix cream of celery soup, mushroom soup and Ro-Tel tomatoes. Spread soup mixture over chips and chicken. Place slices of cheese over top to cover. Bake in 350° oven until cheese melts and inside is bubbly. You can also make this with ground beef that has been browned and the fat drained off.
Wash spinach well. Toss all together. Serve with Strawberry Vinaigrette Dressing.
Cut carrots into strips. Heat 1 inch of salted water to boiling. Add carrots; cover and cook until crisp-tender, about 5 minutes. Drain. Heat butter in skillet until melted. Add carrots, brown sugar and salt. Cook, stirring occasionally, for 5 minutes. Stir in pineapple chunks. Heat until pineapple is hot. Remove from heat. Stir in sour cream and water. Makes 6 servings.
Beat eggs slightly. Add other ingredients and pour into uncooked pie shells. Bake at 300° for 50-55 minutes.
Boil 1 cup water with onion and margarine. Add frozen broccoli. Bring to boil. Add Minute rice. Cover and take off burner. Let stand 5 minutes. Add mushroom soup and Cheez Whiz. Mix. Pour in baking dish. Bake at 350° for 30 minutes. Serves 6.
Beat eggs; add sugar. Mix well. Add slowly Bisquick and vanilla. Mix into the ingredients the pecans, coconut and chocolate chips. Pour into a greased and floured 12 x 14 or 9 1/2 x 14 3/4 pan. Bake at 350° for 30 to 40 minutes. Check for doneness. The secret is not to cook too fast.
Put oil, basil, garlic and nuts in blender or food processor. Pour in bowl and add cheese. Store in refrigerator or freezer.
Brown ground beef; drain. Mix ground beef with cooked macaroni. Add soups and mix well. Layer mixture, cheese, onion. Repeat. Bake at 350° for 20 minutes.
Melt oleo. Mix all ingredients together and put into an unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Combine sugar and cocoa in boiler and mix well. Add milk. Stir over low heat until sugar dissolves, then bring to a boil. Stir occasionally until small amount in cold water forms a soft ball. Remove from heat and add butter and vanilla. Let stand 15 minutes. Beat and add nuts until thick. Pour on buttered platter.
Mix eggs, sugar and milk. Add macaroni, salt and pepper to taste and cheese chunks. Cook until cheese bubbles and browns, about one hour at 350°, preheated.
Dissolve Jello and sugar in the hot water. Add juice and cool. Grind cranberries, oranges with the skin and apples, cored, with the skin. Add to above mixture Add nut meats. Place in mold and cool until set.
Melt margarine in a 9 x 12-inch baking dish. Pour melted margarine in mixing bowl. Mix soup, milk and mayonnaise. Put a layer of crushed cornflakes in baking dish. Spread cabbage on top of cornflakes. Add melted margarine to soup, milk and mayonnaise mixture. Mix well and pour over cabbage. Sprinkle a layer of grated cheese on top of cabbage mixture. Bake at 350° for 40 to 45 minutes, uncovered.
Place chicken, skin side up, in pan. Mix remaining ingredients and pour over chicken. Cover and bake in 375° oven for 30 minutes. Spoon sauce over chicken. Bake, uncovered, until thickest pieces are done, about 30 minutes longer.
In large bowl, combine gelatin with boiling water, stirring until gelatin is dissolved. Then fold in, all at once, strawberries, pineapple with juice, bananas and nuts. Turn half of strawberry mixture into 12 x 8 x 2-inch baking dish as first layer. Refrigerate about 1 1/2 hours.
Mix these ingredients well and pour into buttered pan. Sprinkle brown sugar, cocoa and hot water over batter. (This makes the sauce.) Bake 40 minutes at 350°. Serve with ice cream. Put this in the oven right before serving dinner and it will be ready for dessert.
Place caramels, water and salt into top of double boiler over boiling water until caramels are melted and mixture is smooth, about 10 minutes. Stick wooden skewer in the top where stem should be. Dip apples in caramel. Sprinkle with nuts if desired. Set aside on wax paper-lined cookie sheet. If caramel should become stiff, add a few drops of water. Chill until caramel coating is firm.
Thread pineapple chunks, strawberries, cheese, ham and turkey onto 4-inch skewers.
Blend well. Pour into ungreased 9 x 13-inch pan. Bake at 375° for 40 minutes.
Preheat oven to 350°. Grease well a 1 1/2-quart round casserole. In large bowl with fork, mix flour and next 4 ingredients. With pastry blender, cut in margarine or butter until mixture resembles coarse crumbs. In cup with fork, beat eggs slightly. Remove 1 tablespoon and reserve. Stir butter, milk and remaining egg into flour mixture just until flour is moistened (dough will be sticky). Turn dough into well-floured surface; with floured hands, knead about 10 strokes to mix thoroughly. Shape dough into a ball; place in casserole. In center of ball, with sharp knife, cut a 4-inch cross about 1/4-inch deep. Brush dough with reserved egg. Bake bread 1 hour and 10 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack for 10 minutes. Remove from casserole and cool completely on wire rack. Makes 1 loaf.
Cream sugar and shortening. Add eggs, soda, salt and vanilla. Sift a little flour over dates and nuts to separate them. Add the flour to the first mixture, then add dates and nuts to mixture. Drop by teaspoonfuls onto oiled cookie sheet. Bake in a 350° oven until done.
Grease a large casserole dish. Add beef, carrots, tomato soup, bay leaf, potatoes, 1/2 cup wine and onions. Cover and bake at 275° for 4 hours. Remove form oven and stir. (Meat will be a little dry.) Add frozen peas, remaining 1/2 cup wine and mushrooms (optional). If necessary, add a little water. Cook for one hour longer. Serves 6.
Melt butter. Stir in flour, salt, pepper, sugar and onion. Add sour cream gradually, stirring constantly, until thickened. Fold in green beans. Heat thoroughly. Pour into greased 1 1/2-quart casserole. Grate cheese and sprinkle over beans. Crush corn flakes into fine crumbs. Mix with melted butter and sprinkle over cheese. Bake in 400° oven for about 20 minutes.
Preheat oven to 350°. Grease and flour loaf pan. Toss raisins in the flour. Add sugar and baking powder, then mix. Add coconut, vanilla extract, almond extract, egg, milk and water. Mix by hand until blended. Pour into loaf pan and bake for approximately 1 hour and 10 minutes.
Wash fresh, good ripe peaches; drain. Remove seed and put peaches through a grinder or food processor.
Combine all ingredients, except dill and garlic clove. Bring to boil. Pour over cucumbers and process for 10 or 12 minutes.
Mix the first 3 ingredients together, then add the remaining ingredients. Mix well. Bake in a 375° oven for approximately 10 minutes.
Preheat oven to 350°. Beat together in small bowl bananas, applesauce, sugar, egg and vanilla. Combine all dry ingredients in large bowl; add banana mixture. Stir until combined. Pour batter into a 5 x 9-inch loaf pan that has been sprayed with nonstick cooking spray. Bake 45 to 50 minutes. Cool on rack in pan for 5 minutes before removing.
Mix first 3 ingredients together and set aside. Mix dry ingredients and blend in moist ingredients. Pour in greased Bundt pan in layers starting with batter and ending with batter. Bake at 350° for 1 hour and 10 minutes.
Boil chicken and remove from bones. Melt butter and mix into dressing mix. Layer: chicken, dressing mixture, can of cream of mushroom soup and can of broth. Repeat, using cream of chicken soup instead of the mushrooms. Top with remainder of buttered dressing mixture. Bake, uncovered. (One canister Stove Top stuffing mix may be used in place of Pepperidge Farm mix.) Bake at 400° for 30 minutes or until brown.
Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple syrup. Stir to dissolve. Chill until partly set. Add remaining ingredients and chill until firm.
Mix meat and onions and form into small meatballs and cook well. Drain off fat. In the same skillet, add 1 cup long grain rice, water, bell pepper and carrots. Cover and cook for 25 minutes and add cubed cheese and simmer 5 minutes or until cheese melts.
Marinate chicken at least 2 hours or overnight if possible in a covered container, turning occasionally. Reserve marinade; place chicken, skin side down, on unheated rack of broiler pan. Brush with marinade. Bake 4 to 5 inches from heat for 20 minutes, brushing often with marinade. Turn chicken; marinate again and broil 20 minutes more, or until done.
Mix all ingredients together and bake at 350° for about 45 minutes. Garnish with fresh parsley, grated cheese or paprika. Serves 12.
In large bowl, combine 2 cups flour and the remaining dry ingredients and mix together well. In saucepan, heat water, molasses and butter to 120° to 130°. Butter may not be melted. Add to dry ingredients and beat until smooth. Add remaining flour, until dough is soft, but not sticky. Knead, let rise in greased bowl. Punch down. Shape into 2 loaves. Let rise until double in bulk. Bake at 350°.
Wash pickles and dry. Cut pickles into chunks. Heat sugar, vinegar, and spice. Bring to a boil and pour over pickles. Refrigerate or can in jars.
Mix Eagle Brand milk and pie filling together in medium-size bowl; add pecans. Drain pineapple and add to other ingredients. Mix in 8 ounces Cool Whip and stir together. Chill overnight, if possible, before serving. For best results, must be chilled before serving.
Heat oven to 425°. Lightly grease 12-muffin pan. In medium bowl, mix together flour, cornmeal, baking powder, baking soda, salt and sugar. In another bowl, combine oil, eggs, milk and creamed corn. Add to flour mixture and stir. Add raisins. Pour into pan filling 2/3 full. Bake about 15 minutes or until golden brown.
Cut steak into serving pieces; season with salt and pepper and place in slow cooker with onion slices. Pour tomatoes over steak and onions. Cover and cook on LOW for 8-10 hours
Boil and bone chicken. Save water chicken was boiled in to boil the spaghetti. Saute bell peppers in margarine. Put everything together except the Cheddar cheese. Mix well. Bake at 375° for 30 to 45 minutes, after topping with Cheddar cheese.
Preheat oven to 375°. Mix all ingredients with exception of 2 cups cheese. Bake, covered, for 35 minutes. Uncover and add remaining cheese on top. Cook an additional 10 minutes or until brown and bubbling.
Blend shortening and sugar. Add beaten eggs, milk and lemon extract. Sift in flour, baking soda, baking powder and salt. Blend chopped apples to the mixture and pour into 9 x 13-inch pan. Sprinkle with sugar and pecans. Bake for 1/2 hour at 350°.
Mix all ingredients, except blueberries, until smooth with mixer. Blend in berries with spoon. Bake at 325° for an hour.
Heat oil in soup pot. Add onion, celery and garlic and cook until soft, about 3 minutes. Add remaining ingredients except macaroni. Simmer, covered, for 25 minutes. Add macaroni and simmer 15 minutes. Remove bay leaf. Serve hot. Makes six 1-cup servings.
Cook sausage and hamburger, mashing to make crumbly. Drain. Add cheese and cook over low temperature until cheese is melted. Add spices. Let mixture thicken. Spread on rye bread. Place in oven and heat through at 400° for 5 minutes.
In bottom pie crust (unbaked) sprinkle flour. Add chicken, salt and pepper. Add butter (in pieces over chicken). Add 3/4 cup chicken broth. Rub edge of crust with water and add top crust. Flute edges and bake in a 350° oven for 1 hour or until browned.