HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350° (moderate). Tear bread into large mixing bowl; add milk and egg. Mix well. Add meat and seasonings; mix thoroughly. Form lightly into loaf and place in shallow baking pan. Bake 1 hour. Yields 6 to 8 servings. This is a moist meat loaf!
Mix cake mix as usual; bake in a 9 x 13-inch pan, following box directions. Let cake cool. Mix jello with 1 1/2 cups boiling water and 1/2 cup cold water. Let jello mixture set out at room temperature. When cake is completely cooled, make holes in entire cake with a meat fork, making sure holes go to bottom of pan. Very slowly pour jello over cake so that it saturates cake.
In a greased 13 x 9 x 2-inch baking pan, layer half the potatoes and onion. Sprinkle with salt and pepper. Repeat layers. Combine soup and sour cream; pour over potatoes. Cover and bake at 375° for 30 minutes.
Boil together the first four ingredients. Add the next four ingredients. Drop from teaspoon onto wax paper.
Wash, dry and then shake in mixture of flour, paprika, salt, pepper and sage which is in a bag. Heat oil and brown chicken. Add stock or water. When it boils, cover pan and simmer on low (200°). Cook 20 minutes longer. Add cranberry/pineapple and juice/syrup. Cook 20 minutes longer until tender.
Combine cheese food and cream cheese, mixing until well blended. Add 1 tablespoon of finely chopped pimento, green pepper, onion, Worcestershire sauce and juice; mix well. Chill.
Mix all ingredients; spread into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut into 1-inch squares. Freezes well. Tastes better the next day.
Brown meat; add onion and cook until golden. Add remaining ingredients. Simmer 30 minutes.
In a two-quart casserole combine onion and butter. Microwave on High for 2 1/2 to 3 1/2 minutes until onion is tender.
Soak sliced onion in milk for 30 minutes. Drain. Beat egg whites stiff. Dip onion in egg whites and then in flour and season, then deep fry.
Dissolve cranberry sauce with 1 quart of water. Combine and heat before serving. Add red food coloring, if desired. This recipe serves 25.
Combine all ingredients except butter and nuts. Cook over low flame to 240°. Stir just enough to prevent sticking. Remove from heat; add butter and cool to lukewarm. Do not stir. Beat until candy begins to thicken. Add nuts and pour into greased, shallow pan. Serves 12.
While cake is baking, melt butter; add brown sugar, milk, coconut, nuts and vanilla. When cake is done and still hot, pour over cake and return to broiler to brown for just a minute.
Pre heat oven to 400 degrees. Grease a 13 x 9 x 2 baking dish. Brown beef and onion. Drain. Stir in soup, veggies and milk. Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese. Bake for 30 minutes.
Whip together until smooth. For flavor variation, try one tablespoon orange juice or a dash of cinnamon.
Cut each biscuit in four pieces. Place cut biscuits in bags with 3/4 cup sugar and 1 tablespoon of cinnamon. Shake. Put in Bundt pan. Bring oleo, 3/4 cup sugar and 1 tablespoon cinnamon to a boil and pour over biscuits. Bake 40 minutes at 350°. Pieces just pull apart.
Cook unpeeled potatoes and cut into cubes. Sprinkle with salt. Combine cottage cheese, sour cream, onion, garlic and 1 teaspoon salt. Fold into potato cubes. Put into casserole. Top with cheese and paprika. Bake at 350° for 40 to 45 minutes or until heated through.
Stir almonds, almond flavoring and cream into the ice cream. Fill cupcake tins, with liners, with mixture. Top with crushed macaroon cookies. Freeze. Remove 5 minutes before serving.
Put pork chops n a shallow casserole dish. Add both cans of soup and rice. Put in oven and cook at 350° for about 1 hour.
Shred or tear lettuce into large bowl. Add thinly sliced green onions, also using green parts of the top. Add shrimp or meat and partly thawed peas. Just before serving, toss in the noodles and French dressing to taste.
In Dutch oven, brown ground beef; drain fat. Sprinkle meat with chili powder, salt and sugar and mix well. Add onion, green pepper, tomato sauce, water and bay leaves. Cover and simmer slowly for 1 hour, stirring occasionally.
Combine dry ingredients except salt in a large bowl. Heat milk with salt until hot. Add jalapenos and onions. Cover and cook 30 minutes over low heat. Cool. Combine eggs and Cheddar cheese. Blend dry ingredients, liquids, cheese mixture and bacon drippings until smooth. Pour into a well-greased 9-inch square baking pan. Bake in preheated 425° oven for 40 to 50 minutes.
Melt butter in electric skillet and add potatoes, carrots, onions and weiners. Saute for a few minutes. Add rest of ingredients and bring to a boil. Cover then and simmer until potatoes are cooked.
Saute garlic in salad oil. (I use a nonstick pan, no oil, and add garlic powder to the meatballs.) Cook meatballs until evenly browned. Combine cornstarch, sugar, salt, soy sauce, 1 cup water and vinegar and add to meatballs. Heat and stir until sauce thickens. Make a well in the center of the mixture and add green pepper and boiling water. Stir rice into water. Cover and simmer, approximately 10 minutes.
Place brisket on onions and garlic. Mix other ingredients; pour over brisket. Cover and roast in 350° oven until tender (approximately 4 hours). Makes 10 to 12 servings. Thicken gravy with flour and water mixture.
Wash greens and turnips. Cut turnips in quarters. Cook roast in water until done. Remove roast from pot; add turnips and greens to liquid. Add next 4 ingredients. Cook until done. Add cut up pork in bite size pieces. Serve with hot cracklin' bread.
You will also need a nonstick cookie sheet with "sides" lined with parchment paper.
Spread pie filling in 9 x 9-inch baking dish. Sprinkle with lemon juice. Combine remaining ingredients in bowl. Mix until crunchy. Spread over pie filling. Bake at 350° for 45 to 50 minutes or until brown. Serves 8 to 10 people.
Use fresh or cooked drained fruit. Mix with rice and sugar. Fold in whipped cream. Chill.
Mix together everything except the cashews. Be sure the peas are still frozen. Refrigerate for at least 8 hours. Add the cashews right before you are ready to serve.
Boil dates, raisins, prunes and water 5 minutes. Add butter and cool. Add remaining ingredients to the cooled fruit. Pour into a greased 7 x 11 pan. Bake at 350° for 40 minutes.
Combine all ingredients in a large bowl. Chill up to 3 days. Yield: 4 cups.
Bring the water and margarine to a boil. Add flour and beaten eggs. Mix well. Add the remaining ingredients. Deep fat fry until golden brown. Do not double the recipe.
Brown sausage in one frypan. Saute in butter the chopped onions, peppers and mushrooms until tender. Add meat to the vegetables and stir. Remove from the heat. Fry the tortilla shells in oil until it bubbles (about 10 seconds each side). Place fried tortillas on paper towels.
Combine all ingredients thoroughly. Store in airtight container. To serve, combine 1/3 cup mix and 3/4 cup hot water in mug. Stir to dissolve.
Saute first two ingredients. Add remaining ingredients and blend well. Bake at 350° for 45 minutes to 1 hour until broccoli is tender.
Mix all ingredients together except bread. Crumble bread into mixture and stir. If mixture is not soupy, add milk. Pour in 9 x 13-inch baking pan. Cook 20 to 30 minutes at 350°. Cool and cut.
Mix all ingredients together. Bake at 350° for 40 to 50 minutes in a Bundt pan.
Fry (cut up) bacon. Add onion to grease and fry until translucent. Add sauerkraut and fry for 1/2 hour. Add cooked noodles and soup. Add enough water to keep moist. Add sausage, cut up and cooked.
Mix well together sour cream, mushroom soup, salt and pepper. Melt together the Cheddar, Jack and Mozzarella cheeses. Add to sour cream and mushroom soup mixture. Add warm noodles. Blend together and add Parmesan cheese. Stir until well mixed. Serve with salad and garlic bread.
Cream butter, sugar and vanilla. Beat in eggs until light. Blend in cocoa; stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 350° for 30 to 35 minutes. Cool; cut into 16 squares.
Combine flour, oats, 1/2 cup light brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in next four ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260° or until a hard ball is formed in cold water. Stir in flavoring. Pour into greased cookie sheet. Let cool enough to handle. Grease hands; pull until a satin finish is seen. Cut in 1-inch pieces. Wrap in wax paper.
Beat egg yolks; add sugar, salt, mashed potato or pumpkin, melted butter and flavoring. Add egg whites with cream of tartar last. Place in unbaked pie shell and bake at 400° for 5 minutes and at 325° for 30 to 40 minutes. Makes 1 large pie or 2 small ones.
Combine the first 4 ingredients; roll into a log shape and roll the log into the chili powder. Cut into 1/4-inch slices and serve with crackers. Makes a nice appetizer.
Mix sour cream, cream cheese and taco seasoning mix until creamy. Spread 1/2-inch thick in shallow dish. Sprinkle the lettuce, Cheddar cheese and tomatoes on top. Top with olive slices and spoonfuls of taco sauce. Serve with nacho chips.
Butter and flour a loaf pan. Preheat oven to 350°. Cream together until light and fluffy the butter and sugar. Add eggs, milk and molasses. Sift flour, soda, cinnamon, allspice, ground cloves and mace. Mix together well. Spoon into pan and bake at 350° for 40 minutes.
Stir together the flour and sugar with spoon. Add Crisco oil, cinnamon, nutmeg and cloves. Stir in plums and eggs. Mix well, then add chopped nuts. Bake in tube pan at 350° for 45 to 50 minutes.
Roll bread flat with rolling pin. Spread some mayonnaise on bread. Place 1 spear of asparagus across the bread. Roll bread up and dip in margarine, then roll in Parmesan cheese. Cut rolled up bread into thirds. Bake at 425° for 15 minutes. May be frozen without baking.
Boil noodles to desired doneness and drain. While noodles are boiling, fry hamburger, onions, salt and pepper. When cooked through, drain grease. In a saucepan bring water to a boil; add bouillon and cornstarch. Continue to boil and stir until it becomes a gravy like texture. Add sour cream and mix well. Mix hamburger, noodles and gravy mixture all together.
Mix all ingredients, except chicken. Pour over chicken. Let stand 1 hour. Bake in covered dish at 350° for 40 minutes. Uncover and bake 20 minutes more.
Mix first 5 ingredients. Dissolve baking soda in warm water and add to mixture; add salt and flour a little at a time. Add chocolate chips and nuts. Bake at 350° for about 10 minutes. Makes 12 dozen.
Cut crusts off each slice of bread and roll out flat with rolling pin. Blend cream cheese, egg yolks and 1/3 cup sugar to consistency of mayonnaise. Spread cream cheese mixture on bread slice and roll up, jelly roll fashion.
Cream first 3 ingredients. Beat in the 3 Jeremiah, one at a time. Add next 3 ingredients. Beat well. Sift together Kinds, 2 Chronicles, Leviticus and Amos. Add to Jeremiah mixture. Add Judges last. Bake at 325° for about 90 minutes.
Boil hen until tender and cut into small pieces. Combine all ingredients except spaghetti. Boil spaghetti in chicken broth until tender, then combine with other ingredients. Cook on low heat until cheese melts or bake in casserole dish for 35 minutes at 325°.
Wash and cut celery into bite size pieces. Important: Refrigerate overnight in water with lid.
Wash apple. Spread peanut butter all over apple. Decorate with mini marshmallows and chocolate chips for eyes and eye brows. Use licorice for hair. Have fun creating your own sweet apple face!
Simmer soup meat in water for 2 hours. Add all, except rice. Simmer 1 hour; add rice. Cook 30 minutes longer.
Cut up green onions and mix into softened cream cheese. Put 1/8 of cream cheese mixture on each chicken breast half. Roll up and wrap with slice of bacon to each half. Bake at 350° to 375° until bacon is crisp. Makes 6 to 8 servings.
Saute onions in pan with oil. Add celery and broccoli with water. Steam for 10 to 20 minutes. Add soup, milk, rice and Cheez Whiz. Bake at 350° for 1/2 hour.
Core and wash peppers. Set aside. Cut turkey in bite-size pieces. Saute onion and turkey. Add tomatoes and simmer two minutes. Remove from heat and add rice. Stuff each pepper. Place in baking dish. Bake at 350° for 10 minutes until almost done. Top with cheese and bake until cheese is melted.
Brown and drain ground chuck and sausage. Put browned meat in a large saucepan and add spaghetti sauce dry mix. Add tomatoes. Add tomato paste or tomato sauce and catsup. I add oregano and garlic salt until it tastes like I want it to.
Preheat oven to 350°. Combine cake mix, pudding mix, oil and water in mixer bowl. Mix well. Add eggs, one at a time, beating for 6 to 8 minutes. Beat in 1 teaspoon vanilla. Spoon 1/3 of the batter into greased and floured Bundt pan. Mix sugar, cinnamon and pecans in small bowl. Layer pecan mixture and remaining batter, 1/2 at a time, in prepared pan. Bake for 45 minutes. Cool on rack for 8 minutes. Invert on serving plate. Combine remaining ingredients in small bowl and mix well. Spoon over warm coffee cake. Serves 12.
Brown beef and turkey in nonstick skillet. Drain and rinse meat. Return meat to skillet and add all remaining ingredients except tortilla shells. Simmer, uncovered, 15 to 20 minutes. Meanwhile, wrap tortillas tightly in foil and warm in a 250° oven. Let your family roll their own tacos. Garnish with shredded lettuce, tomatoes, green onions, shredded zucchini and grated nonfat cheese.
Season chicken to taste and broil in oven until done. Remove meat; cool and shred with a fork. (Chicken may be covered with water and boiled on stove until done if preferred. Remove from water; cool and shred with a fork.) In a large skillet, combine shredded chicken, olive oil, taco seasoning, onions, and garlic. Cook until onions are clear. While cooking chicken mixture, combine all the remaining ingredients in a pot and heat. When skillet mixture is done, add to the pot and heat thoroughly. Serve soup with cheese and chips or corn bread.
Combine Egg Beaters, flour, onion and pepper; set aside. Pat shredded potatoes dry with a paper towel. Stir into Egg Beaters mixture. In a nonstick skillet that has been sprayed with a nonfat cooking spray, pour 1 1/2 tablespoons of liquid Butter Buds. For each pancake, spoon 1/3 cup potato mixture into skillet, spreading to a 4-inch circle. Cook 5 to 6 minutes, turning once to brown on both sides. Remove and keep warm. Use remaining liquid Butter Buds as needed. Serve with applesauce, if desired. Yields 12 pancakes.
Mix ingredients. Spread on tortillas with a knife. Roll up tightly. Chill 2 hours. Cut rolls into 1-inch slices. Arrange on serving dish. Serve with picante sauce.
Mix Jell-o first with hot water to dissolve and then in cold water. Stir in orange juice and applesauce. Let set. This makes an easy, delicious accompaniment for ham, pork chops or roast.
Preheat the oven to 300°. In a double boiler, melt the semi-sweet chocolate over hot, not simmering, water. Set aside to cool to room temperature. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the brown and granulated sugars, then add the butter and beat until well combined. Add the peanut butter; beat until smooth. Add the eggs and vanilla; beat until just combined. Add the flour mixture and the milk chocolate chips; beat until no streaks of flour are visible. Pour in the melted chocolate; mix partially with a wooden spoon until marbled. Drop the dough in 3 tablespoon mounds, 2 inches apart, on an ungreased baking sheet. Top with 1 whole peanut. Bake for 23 minutes, or until just set but still soft. Cool on the cookie sheet for 30 seconds, then transfer to a wire rack to cool completely.
Combine first six ingredients and spoon into crust. Bake 25 minutes at 400°F.
Mix together and pour over meat (any with exception of fish). Marinate overnight in refrigerator. Place on grill and watch closely, turning often.
Cut up cooled, cooked chicken. Cook spaghetti in broth and drain. Saute onion and celery. Combine all the ingredients in a large casserole dish. You may add a can of English peas, if you wish. Top with grated cheese. Bake at 325° for about 45 minutes to 1 hour. Serves about 12.
Preheat oven to 300°. Combine sugar, oil and eggs. Beat at medium speed for 2 minutes. Add dry ingredients and beat at low speed for 1 minute. Stir in grated carrots and nuts. Spread in a greased and floured 9 x 13-inch pan. Bake about 1 hour or until cake tests done with a toothpick. Frost with Cream Cheese Frosting.
Mix egg white, sugar, cream of tartar and vanilla in a deep bowl; add boiling water. Beat until peaks form. This frosts a 2 layer cake.
Layer egg noodles, chicken and bell pepper in a 13 x 9-inch baking dish. Combine all other ingredients and pour over top. Top with grated cheese. Bake at 350° for 30 minutes.
Mix first 4 cans together and put in casserole pan. Top with noodles. Heat until bubbly and serve.
In saucepan combine soup, flour, onion and milk. Cook until mixture thickens. Remove from heat. Blend cheese until melted, stir in peas, chicken and salt and pepper. Heat through. Place in 8 or 9-inch baking pan. Place biscuits around edge of dish. Bake at 400° for 20 to 25 minutes, until biscuits are done.
Mix all ingredients together. Let sit 5 minutes. Shape into 30 balls. Crisscross with fork. Bake on an ungreased cookie sheet at 350° for 10-12 minutes.
Put butter into dry flour. Add salt, baking powder and egg, well beaten. Stir all together with a fork and add enough milk to the mixture will drop from wet tablespoon.
Slice potatoes 1/4-inch thick. Chop onion. Place in large pot and fill with water to cover. Cook until tender. Dice bacon and fry until desired doneness. Mix bacon and grease into pot with potato onion mixture. Mix lightly so potatoes will not mush. Serve with catsup.
Mix all of the ingredients together, one at a time. This will become very stiff as you get it mixed together. Then put it into a loaf pan and pack it down and refrigerate overnight.
Heat bacon grease. Add all ingredients and anything else you might find in refrigerator or cabinet and fry until golden brown.
Chop all vegetables. Begin to boil water for noodles and cook according to box instructions. With stove on low-medium, heat milk slowly. When the milk is hot, break up the cream cheese and add to the pot. After cream cheese melts, add the Parmesan cheese. After that cheese melts and when noodles are almost ready, put vegetables into sauce and cover the pot until the veggies are as tender as you like. Serves 3 to 4 (unless one of those people is a teenager).
To beaten egg yolks, add condensed milk, lime juice and Cool Whip. Blend well. Pour into prepared pie shell. Chill 2 to 3 hours. Garnish with additional Cool Whip if desired.
Mix chicken broth with eggs. Add enough flour to make dough that will roll out like biscuits. Roll out to your liking. Cut in 2 inch wide strips. Layer between wax paper and freeze until ready to use.
Slice peaches and place in the bottom of a 9 x 13-inch pan. Add sugar, then sprinkle Jell-O on top of peaches. Sprinkle the cake mix on top of Jell-O, then drizzle margarine over cake mix. Pour water over top and bake at 350° for 35 to 40 minutes.
Combine chocolate, 1/2 cup milk, well-beaten egg and 2/3 cup sugar in saucepan. Cook over low heat until thick, stirring constantly. Cool. Thoroughly cream shortening, 1 cup sugar and vanilla. Beat in 2 eggs, one at a time. Sift flour, soda and salt together; add to creamed ingredients alternately with 2/3 cup milk. Blend in chocolate mixture and pour into two 9-inch pans. Bake at 350° for 25 to 30 minutes. When cool, frost with your favorite chocolate frosting.
Brown meat and onions. Add soups and mix well. Fold in 2/3 of chow mein noodles. Place in large casserole. Top with remaining noodles. Bake at 350° for 45 minutes.
In a bowl, combine soup, sour cream, 1/2 cup of milk, and all of the chicken, veggies, salt and pepper. Mix well and pour into a greased or sprayed 9x13 pan. In a separate bowl, combine Bisquick, cornmeal, egg and remaining 3/4 cup of milk. Mix well and spread over the chicken mixture. Sprinkle with cheese and bake 30 to 35 minutes at 375 degrees. May need to add a little more time, if the veggies are frozen. Serves: 6.
*I use unsweetened frozen ones (6 ounces). You can also use a box of lightly sweetened raspberries, thaw them.
In a small bowl, stir vinegar slowly into dry mustard until smooth. Cover and let stand 6 hours or overnight at room temperature. Pour into saucepan with sugar and egg yolk and cook over low heat, stirring constantly. Cover and refrigerate up to 2 weeks.
Mix cocoa and sugar and blend well, then add milk and cream. Cook over low heat until mixture forms a soft ball when dropped in water. Remove from heat and set in a pan of cold water. Beat candy while adding rest of ingredients. Candy will loses its luster and get dull when it is ready to pour on wax paper or buttered dish. Cool and cut into desired squares.
Cut corn off cob; scrape cob for juice. Bring milk and butter to a boil. Add all ingredients in a heavy 2-quart pot. Cut heat down to medium-low. Cook, uncovered, for 45 minutes, stirring often. Don't allow to stick and burn. Ready to serve.
Open the tuna cans but do not remove lids. Use lids to squeeze off excess oil. Do not squeeze tuna dry. Remove tuna from can. Place in medium bowl. Crumble with a fork.
Dissolve jello in hot pineapple. Let cool until it begins to thicken. Add buttermilk; fold in Cool Whip and nuts. Pour into large 8 x 13-inch pan. Let set in refrigerator until firm. Cut into squares and serve.
Cream sugars, margarine and oil. Stir in flour, soda, etc., then stir in oatmeal, coconut, etc. Chill in fridge. Drop by teaspoonfuls on cookie sheet. Help with fingers if crumbly. Bake at 350° for 10 to 15 minutes until lightly browned. Good to eat from freezer, too!
Put sliced cucumbers in lime water and let stand 24 hours. Drain. Soak 4 hours in cold water, changing water very hour. Bring vinegar to a boil. Add sugar and spices. Pour over cucumbers and let stand overnight. Next morning, bring to a boil and boil slowly for 1 hour. Pack into jars and pour syrup over pickles and seal.
Bring all ingredients to a boil except corn and soda; cook 5 minutes. Remove from heat and add soda. Pour over popped corn in large pan or roaster. Stir well. Bake at 250° for 1 hour, uncovered. Cool. Break apart. Salted peanuts may be added. Store in airtight container. Freezes well.
Saute stew meat in oil until lightly browned. Mix together the beans, hominy and tomatoes, using all liquid on canned vegetables.* Mix meat and vegetables together. Simmer for 3 hours (a crock-pot is great or until meat is cooked).
Sift flour once; measure. Add baking powder, salt and nutmeg and sift again. Cream shortening. Add sugar, gradually creaming until light and fluffy. Add eggs and beat well. Add vanilla. Add flour, a small amount at a time, mixing well after each addition. Chill until firm enough to roll.
To cake mix, add eggs, one at a time, with oil, water, sugar and sour cream. Mix thoroughly. Pour into greased and floured Bundt pan. Bake at 375° for approximately 30 to 45 minutes.
Spread green beans in casserole or 9 x 13-inch pan. Place chicken (cut in small pieces) on top. Mix soups (undiluted) and sour cream together. (I usually add some onion flakes and grated cheese to the soup mixture.) Spread on casserole. Mix stuffing according to package directions; cover chicken. Bake at 350° for about 1 hour.
Brown hamburg, onion and pepper. Add other ingredients with juice in the cans. Bring to a boil. Cover with rice 1 to 2 minutes.
Brown beef and onions; drain off grease. Add rest of ingredients. Cover and simmer 30 to 45 minutes.