HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients (except beef) and let stand 30 minutes to 1 hour. Then mix in with the beef. Place in a greased loaf pan or casserole bowl. Bake 1 hour at 350°, then drain off the fat. Then cover the top of the meat loaf with tomato sauce or ketchup. Return to the oven and continue to cook 15 minutes longer. Serves 6 to 8.
Mix sugar, oleo and Crisco together. Mix in eggs, one at a time. Add milk and flour alternately. Mix baking powder, salt and vanilla. Fold in coconut. Bake in 350° oven for 1 1/2 hours.
*Note: One-half cup black walnuts may be added with the pecans, which makes it a deluxe pie.
On each muffin half, place 2 slices of Canadian bacon, 1 slice of tomato and top with sliced Cheddar cheese. Broil 4 to 5 minutes, or until cheese is lightly browned and bubbly.
Beat eggs; add remaining ingredients. Blend until flour is dampened and mixture is fairly smooth. Cook on hot griddle. Makes about 12 pancakes.
Combine mayonnaise, sugar and wine vinegar. Toss with remaining ingredients and refrigerate. Serves 6 to 8.
Grease the sides and bottom of crock pot. Mix chicken, soup, salsa, sour cream and onion together. Layer on salsa then chicken mixture, followed by tortillas. Save cheese until right before serving, 10 to 15 minutes, cook on low 4 to 5 hours.
Melt chocolate squares over hot water. When melted, stir in confectioners sugar. Heat milk and add to mixture; bring to boiling point, stirring constantly. Remove from heat. Add gelatin, softened in 3 tablespoons cold water, granulated sugar, vanilla and salt. Chill until slightly thickened. Beat until mixture is light. Beat cream and add to chocolate mixture. Pour into 2-quart dish. Chill 2 to 3 hours.
Steam halved potatoes, covered, over boiling water until fully cooked, about 15 minutes. Test potatoes for doneness using a skewer to avoid splitting them. Toss potatoes with melted butter, herbs and salt until coated. Serve hot. Makes about 3 cups. Total time: 20 minutes.
Preheat oven to 400°. Cut bread in rounds. Butter. Place in small muffin tin. Bake 8 minutes to toasty color. Let cool. (Can freeze.)
In a medium bowl, beat eggs slightly. Beat in the next 4 ingredients. Stir in pecans. Pour into crust. Bake at 350° for 55 minutes.
Combine all ingredients in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes or until berries pop open, skimming foam from surface. Cool to room temperature. Relish will set as it cools. Serves 8.
Heat oven to 350°. Grease jelly roll pan (15 1/2 x 10 x 1-inch). Beat margarine and sugar in large bowl. Beat in syrup, eggs and flour thoroughly. Stir in nuts. Next a true chocoholic will wish to stir in chocolate chips; these are optional. Pour in pan. Bake until toothpick comes out clean, 30 to 35 minutes. Cool. Cut into 1 1/2-inch squares. Make 48 squares.
Cream butter; blend in sugar and eggs. Add nuts, cinnamon, nutmeg, soda and salt. Mix well. Add flour and applesauce. Mix well. Grease pans and fill 2/3 full of batter. Bake at 400° for 25 minutes.
In casserole dish, layer tamales, then rice, then chili. Heat at 350° until hot, then sprinkle cheese on top. Return to oven until cheese is melted.
Fry sausage and drain excess grease. Add butter and allow to melt. Add flour and allow to brown slightly. Stir in milk until desired consistency. Let simmer and serve over toast or biscuits.
Use 9 x 13 lightly greased pan or a nonstick pan. Mix only 1 cup of the corn chips with all the other ingredients, except the olives and cheese. Bake at 350° for 20 minutes, uncovered. Top with the olives, then cheese, then remaining 2 cups chips and bake 5 minutes more.
Boil sugar and water and then pour this into the egg whites. Beat while pouring and then add syrup.
Saute onion in butter; add rest of ingredients and bake at 350° for 35 minutes. Serves 6.
Soak bread in milk and combine with egg white. Mix in ground beef, salt, thyme and onion. Shape into 1 1/2-inch meatballs and bake for 30 minutes at 375°. (You may cool and freeze meatballs for later use.) Combine beef broth, water, ground pepper, yogurt and cornstarch in skillet. Heat until thick. Add meatballs and mushrooms, if desired. Cook until meatballs are heated through. Serve over rice. Serves 3.
Flour steak and brown in pan. Place in casserole dish. In pan, place onion, pepper, tomatoes, catsup, water, salt and pepper. Let simmer 5 minutes, then pour over steak in casserole. Cook at 325° for 45 to 60 minutes or until tender.
Mix all and boil for 2 minutes. Stir constantly. Good over banana nut bread!
Tip 1: If you are caught without confectioners sugar, make your own in minutes! Combine 1 cup regular granulated sugar and 1 tablespoon cornstarch in blender. Blend until powdery. Yields 1 1/2 cups.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion and jalapeno pepper in bacon drippings until tender. Add remaining ingredients and cook over medium heat 10 minutes, stirring occasionally. Add bacon and serve immediately. Yield: 6 servings.
Cook and drain noodles. Saute ground chuck in 1 tablespoon margarine until brown. Drain. Stir in tomato sauce. Remove from heat. Add cottage cheese, cream cheese, sour cream and chopped onion. In 2-quart casserole, spread layer of noodles, layer of cheese mixture and repeat layers until all is used. Pour melted margarine on top. Top with buttered bread crumbs. Chill. About 1 hour before serving, heat oven to 375°. Bake 45 minutes. Yield: 6 servings.
Beat egg; add oil and milk. Add dry ingredients. Spread bottom and sides of greased 9-inch pie pan. Reserve 2 wieners. Cut others in 1/2-inch slices. Combine with rest of ingredients. Spoon into center of dough in pie pan. Cut 2 wieners lengthwise, then crosswise. Arrange, spoke fashion, skin side up, on bean mixture. Bake for 30 to 35 minutes at 375°. Let stand for 10 minutes before cutting into wedges.
Blend flour, margarine and pecans. Press in bottom of 9 x 13-inch baking pan. Bake at 325° for 20 to 25 minutes. Cool. Mix cream cheese, sugar and 1/2 carton Cool Whip. Spread over cooled crust. Mix pudding mix and milk. Spread over cream cheese mixture. Top with remaining Cool Whip. Garnish with nuts and shaved Hershey bar. Truly a good dessert!!
Combine cream cheese and salad dressing well. Add remaining ingredients and mix well. Chill. Place a small glass in center of plate and drop mixture around it to form a wreath. Smooth with spatula and remove glass. Garnish with chopped parsley and pimiento just before serving. Serve with crackers and vegetables.
Over low heat mix milk, 1/2 cup sugar, Crisco and salt; cool to lukewarm. Add dissolved yeast, eggs and flour. Mix well, dough will be sticky. Knead on floured board; cover and let rise 1 hour or until doubled. Punch down, let rest 10 minutes. Pinch off dough and shape into ping pong size balls. Roll in melted margarine and mixture of 3/4 cup sugar, cinnamon and nuts. Arrange balls in 2 rows in large greased tube pan. Place a second layer of 2 rows on top; sprinkle with remaining nut mixture and melted margarine. Cover and let rise until doubled. Bake at 350° for 40 to 50 minutes. Cover top lightly with foil during last 20 minutes of baking. Remove foil, let cool 15 minutes and invert on serving platter.
Mix boiling water, Jell-O and sugar in large pot. Heat until sugar and Jell-O are dissolved. Cool. Add pineapple juice, orange juice, lemonade and 1 gallon of water. When ready to serve, add ginger ale for fizz. May be frozen for later use.
Grease bottom and sides of 13 x 9-inch pan. Reserve 2/3 cup dry cake mix for filling. Combine remaining dry cake mix, margarine and 1 egg. Mix until crumbly. Press into pan. Bake at 350° for 15 to 20 minutes until light brown.
Wash potatoes and prick several times with a fork. Bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp and set aside. Discard skins.
Place sliced bananas in lemon juice to keep them from turning dark. Put your chopped peaches and pineapple in a bowl. Mix instant pudding with 1/2 cup pineapple juice and pour into bowl over chopped fruit. If you wish, you may wait until time to serve to add your sliced bananas. Make ahead of time so it will have time to season.
Heat chicken broth until boiling; add peas and boil, uncovered, 2 minutes. Remove from heat and cover; let stand at least 1 hour. Warm peas and stir in remaining ingredients. Cook over medium-high heat until tender. Makes about 2 quarts.
Mix all ingredients. Add 1/2 cup of the mixture to 8 ounces boiling water. Stir.
Mix first 3 ingredients and press in 13 x 9-inch Pyrex pan. Bake 7 minutes at 400° or 375°; cool. Blend next 3 ingredients and spread over cooled crust and chill. Dissolve jello in water; add strawberries and pineapple. Chill slightly and pour over cream cheese mixture. Refrigerate. Top with Cool Whip if desired.
Mix all ingredients thoroughly and bake in a 350° oven for 15 minutes. Great on crackers or toasted bread squares.
Sprinkle 5 ounces bacon, 1 1/2 ounces ham and 4 ounces cheese evenly in the bottom of each pie shell. Mix together eggs, cream, milk and seasoning. Pour over contents in bottom of crusts.
In large bowl, dissolve Jell-O in 1 cup of boiling water. Add 1 1/2 cups of sugar. Stir until dissolved. Add orange juice and lemonade, prepared according to directions on cans. Add pineapple juice; stir in balance of sugar and mix well. Just before serving, add ginger ale. Makes 50 cups.
Combine first 3 ingredients. Pour into a greased 1 1/2-quart round cake dish or casserole. Blend next 3 ingredients. Beat in eggs and buttermilk. Set aside 2 cups batter. Spoon remainder over fruit. Blend butter and marmalade into reserved batter. Pour into 12 greased 2 1/2-inch muffin pan cups. Place cobbler on lower shelf, muffins on upper shelf of a preheated oven (375°). Bake muffins 20 minutes and cobbler for 30 to 35 minutes. Serve muffins warm, and serve cobbler warm with cream and nutmeg.
Mix mayonnaise and flour; stir in milk. Cook until thick and boils; add cheese. Place sliced potatoes in a 10 x 16-inch glass baking dish and top with cheese mixture. Bake at 350° for 45 minutes.
Mix flour, sugar, salt, soda and cinnamon together. Stir in oil and eggs one at a time, mixing well. Add carrots and nuts. Bake at 350° for 35 minutes.
Cut scallops. Mix bread crumbs, crackers, salt, pepper and butter or margarine. Grease baking dish. Pour light cream over all with sherry. Bake at 350° for 25 to 30 minutes.
Cook onion in butter until tender. Add other ingredients and turn into a 1 1/2-quart casserole dish. Bake at 325° for 45 to 50 minutes or until an inserted knife comes out clean. Serves 6.
Boil pork for 5 minutes to get rid of salt. Put pork in second water (hot) and add beans and water (should be 1/2-inch above beans). Add immediately 1 bell pepper, 1 chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly for 2 to 3 hours, until gravy is thick and beans tender. Just before dishing out, add a pinch of Italian seasoning again. Salt to taste and serve with rice.
Cream butter; add sugar, then add eggs, then flour, baking soda, vanilla and cream of tartar. Chill dough, then roll out thin and cut out. Bake at 350° for 7 to 8 minutes. Bake on cookie sheet.
Place in layers in a 9 x 13-inch pan the crushed pineapple, then the cherry pie filling and lastly, spread the cake mix over all. Drizzle the melted butter over the cake mix. Add just enough pineapple juice to moisten any dry spots. Bake in a 350° oven for 30 minutes.
Cream butter with sugar and add well beaten yolks. Mix meal with milk and add to eggs. Add flavoring; stir until smooth and add whites, well beaten. Pour into pastry shell and bake in moderate oven at 350° until custard sets and crust is slightly browned.
Cream margarine and shortening; add sugar. Gradually add eggs. Combine flour, cocoa, baking powder, salt and vanilla; add alternately with milk to creamed mixture. Bake in tube pan at 325° for 1 hour. Add chocolate glaze if desired.
Combine first 3 ingredients in a saucepan; cook according to package directions. Remove from heat and cool.
In 1-quart saucepan, scald milk; stir in 1/4 cup butter until melted. Cool to warm (105° to 115°). In large mixer bowl, dissolve yeast in warm water. Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hours). Dough is ready if indentation remains when touched.
Mix all together. Pour in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut into 1-inch squares and serve warm as hors d'oeuvres. Cut into large pieces for side dish.
Mix first 4 ingredients and boil for 5 minutes. Add peanut butter and vanilla. Stir until smooth. Add oatmeal; drop by spoonfuls on wax paper. Cool.
Boil sugar, syrup and water to thin syrup stage. Pour 1/3 of syrup slowly into egg whites, constantly beating. Boil remaining syrup to thread stage; add 1/2 to egg whites, constantly beating. Boil remaining syrup to hard ball stage and add to egg whites along with vanilla and nuts. Drop on wax paper.
Imbed the oysters in the pans of rock salt. Cream together the butter, shallots, parsley, green pepper, celery and lemon juice. Put a piece of the butter mixture on each oyster. Top with pimento and a square of the bacon. Bake at 450° until the bacon is browned, about 5 to 8 minutes. Serves 2.
For each serving: Cut off a 40-inch length of foil and fold in half. Place on foil chicken (1 breast or a leg and thigh), 1 pared potato (may be cut up in smaller pieces), 1 tomato (cut up), 1 onion (cut up), 4 to 5 mushrooms and 2 to 3 green pepper rings. Sprinkle with 2 tablespoons Minute rice, 1 teaspoon Worcestershire sauce and 1/2 teaspoon salt. Dot with butter. Fold foil over and seal edges tightly. Bake at 450° for approximately 1 1/4 hours, turning package over every 20 to 30 minutes.
Brown and drain beef. In a large pot add all ingredients (NOT TOPPING). Also, do not drain cans, you want juice and all. Simmer for 45 minutes.
Mix first 10 ingredients to make a marinade. Soak meat, refrigerated, in the marinade overnight up to 24 hours. Drain well. Coat with coarse ground black pepper. Line the bottom of the oven with foil. Spear meat with toothpicks and hang from the oven rack. Set oven at 150°. Keep oven door ajar to help the meat dry. (This can also be done in my dehydrator.)
Combine sugars, pumpkin and oil. Beat until blended. Add eggs. Add flour and seasonings. Beat well. Stir in raisins, nuts and water. Put in a well-greased loaf pan. Bake at 350° for 60 minutes.
Place cracked wheat, lentils, onion soup and oil into the boiling water. Simmer slowly for 40 minutes, stirring as needed. Add onion and grated carrot and mix well. Cook gently for 5 minutes, until vegetables are soft. Place in casserole dish and top with sliced tomato. Bake for 30 minutes in moderate oven. Serve as a main entree with vegetables. Delicious on toast with tossed salad for a light evening meal.
Combine pudding mix, evaporated milk and sugar and bring to a boil for 5 minutes. Stir in nuts and butter. Let stand 10 minutes. Stir until thick. Drop by teaspoon on wax paper.
Cream butter, sugar and Crisco. Add eggs to mixture. Cream well. Add flour and milk alternately (a little flour with a little milk). Add vanilla, salt and baking powder. Add can of chocolate syrup; mix well. Pour into a greased and floured tube pan.
In large frypan, brown steaks in hot oil. Drain off excess oil. Add remaining ingredients; stir to combine. Bring mixture to a boil. Reduce heat; simmer, covered, 30 minutes until rice is cooked and steaks are tender.
Make a cheese sauce: Melt butter and flour together; then add milk and cook until it thickens. Remove from heat and add cheese. Stir until cheese melts and is well blended.
Prepare according to package. Grease an 8-inch round baking dish. Heat uncovered on roast for 7 to 8 minutes or until a toothpick comes out clean. Let stand 3 to 4 minutes. Serves 6 to 8.
Mix all ingredients well and form into small balls. These are ready to eat. Might wish to decorate the tops with M&M's candies.
Mix turkey, celery and grapes. Brown almonds in shallow saucepan. Add to the mixture along with the salt. Mix mayonnaise and Cool Whip together before folding into the salad mixture. Serve as sandwich with pita bread.
Brown ground beef; drain. Add Italian sauce; set aside. In a bowl, mix cottage cheese, eggs, parsley and Parmesan cheese; set aside. Cook noodles and drain.
Filling Preparation: Cook meat, onion, garlic, salt and pepper for 4 to 5 minutes, stirring, then add the rest of the ingredients. Cook about 25 to 30 minutes, until potatoes are done; ladle off any excess oil. Let cool.
Partially freeze pork; trim fat from meat. Cut meat diagonally across grain into 1/4-inch slices. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add half of pork; cook for 3 minutes on each side, or until pork is lightly browned. Remove pork from skillet; drain and set aside and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet.
Mix vinegar, oil, sugar, dill weed, salt, pepper and garlic powder together well. Pour over broccoli and marinate for 24 hours. Drain and serve.
Combine ingredients and boil until thick, about 2 hours. Can in sterilized jars.
Heat sugar, brown sugar, milk, flour and butter to dissolve; cool. Beat egg yolks and 1 whole egg. Add vanilla and salt. Mix well with the cooled mixture. Pour in unbaked pie shell. Bake 35 to 40 minutes in 350° oven. Pie will puff across top when done.
Arrange veal chops in shallow dish. Sprinkle chops with lemon juice, black pepper and parsley. Marinate 2 hours. In nonstick skillet over high heat, cook veal chops 2 to 3 minutes on each side. Remove to platter or plate. Squeeze lemon wedge over each chop.
Prepare dinner as directed on package except using 1/2 cup milk. Add soup, tuna and beans; mix lightly. Spoon into 10 x 6-inch baking dish. Bake at 350° for 25 minutes. Top with onions; continue baking 5 minutes. Makes 6 servings.
One fillet of roughy, when halved, adequately serves 2 people. Arrange individual servings on a rack over a broiler pan. Mix orange juice, margarine and wine and heat until margarine is melted and ingredients are well mixed. Baste top side 3 to 4 times, waiting a few minutes between bastings to allow basting to soak in. Sprinkle with paprika, then turn fillets over and repeat. Place fillets under broiler; broil 3 to 3 1/2 minutes on each side. Garnish with orange or lime slices and serve immediately.
First soak raisins in hot water while getting other ingredients ready. Mix first 8 ingredients with mixer, but must stir in the last 3 ingredients. Roll in wax paper and refrigerate. Slice and bake at 360° for about 7 to 10 minutes. Cookies will spread. Watch baking and take out when they still appear raw. (Dough will keep in refrigerator 30 to 45 days.)
Mix all ingredients together. Shape into small meat balls. Combine small catsup and currant jelly. Heat in pan until jelly is dissolved. Pour over meat balls and bake at 350° for 45 minutes to 1 hour.
Heat Velveeta and milk over low heat until smooth. Add remaining ingredients; mix well. Chill. Serve with assorted veggie dippers.
Melt all ingredients in pan. Use sauce for Queen's Apples, ice cream sundaes or for Caramel Brownies (swirl into batter of brownies and bake as usual).
Thaw bread. Spread on greased cookie sheet. Pour pie filling on top. Combine flour, sugar and cinnamon. Sprinkle on top and bake at 350° for 10 to 15 minutes.
Mix together the apples, water and sugar; let stand for 10 minutes. Mix the dry ingredients together and add the apple mixture along with the pecans. Blend well. Pour into a greased 8 x 8-inch pan and bake for 30 minutes at 350°.
Heat oil and butter in large skillet and brown chicken. Meanwhile, put remaining ingredients into jar. Cover. Press the liquefy button for 20 seconds. Pour slowly over browned chicken. Cover and simmer for 45 minutes, checking for seasoning as you cook. Salt and pepper to taste.
Combine ingredients and bake at 325° for 1 1/2 hours or until done.
Mix the first 4 ingredients; cool, then add remaining ingredients. Stir while setting.
Combine juice, whiskey and sugar to dissolve. Chill. Add tea and put mixture into a large punch bowl with a ring or block of ice. Add soda and fruit. Makes about 25 servings.
Note: Use as much squash, onion, green pepper and cracker crumbs as you like.
Combine sugar, dry mustard, salt, vinegar, onion and oil in blender. Blend for 1 minute. Add poppy seed and blend a few seconds more. Refrigerate.
Grease a 9 x 12-inch casserole. Drain 1 can of apples. Place them and the 1 undrained can into casserole. Melt in microwave the cheese, margarine and sugar. Add the flour and mix. Pour over apples. Bake at 350° for 30 minutes. Serves 8.
Mix together soup, water and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread. Yields 8 servings.
Brown chicken in butter. Add soup, water and seasonings; cover. Simmer for 25 minutes. Stir in rice; bring to a boil. Simmer for 5 minutes.
Grate cheese and cream with oleo. Sift dry ingredients and add cheese to mixture. Fold in Rice Krispies. Roll into balls and flatten into small wafers with fork. Bake on ungreased cookie sheet for 12 minutes at 350°.
Heat oven to 375°. Combine Crisco, sugars, vanilla and milk. Add egg. Combine dry ingredients together. Add to creamed ingredients. Add chips and pecans. Bake 8 to 10 minutes. Do not overbake. Makes 3 dozen cookies. Soft and chewy cookies.
Mix all ingredients together. Place in a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Make brownie mix and put in 9 x 13-inch glass pan and bake 12 to 15 minute at 350°. Let cake cool.
Mix all ingredients together with hands (very thick). Pour in pie crust. Bake at 350° for 30 to 45 minutes. Serve warm with Cool Whip. Can reheat pie in microwave.
Mix all ingredients together and shape into 1/4 inch thick round patties (about 14 or 15 patties).Place in two 9 X 13 inch baking pans. Do not use aluminum pans. Bake for 35 minutes at 350°. Mix together ingredients for tomato sauce using 4 large cans of Hunt's tomato sauce, 2/3 cup of dry Burgundy wine, about 30 peppermint leaves finely chopped, 3 Tbsp. of olive oil and salt and pepper to taste. Pour over patties in baking dish and bake for 35 minutes longer. Serve patties and sauce over spaghetti or linguini, topped with grated Parmesan cheese. Serve with green salad, greek black olives and garlic bread. "Bon Appetit"
Put 1 cup sugar in strawberries. Pour melted butter in 2-quart dish. Preheat oven to 350°. Mix 1/2 cup sugar, flour, baking powder, salt and milk to make batter. Pour over butter. Do not stir. Put strawberries on top of batter. Bake 1 hour or until brown.
Preheat oven to 350°. Bring water to a boil. Mix together brownie mix, water, oil and egg until well blended. Pour into greased and floured 12-inch pizza pan. Bake for 25 minutes.
Use any deep baking pan that holds in liquid. Grease the pan with some butter. Sprinkle the nuts into the pan and spread around. Mix the white sugar with cinnamon. Split the biscuits in half without cutting and lightly coat them with the mixture. Line the biscuits in rows on top of the nuts in the pan.
Gradually add sugar to margarine and beat until fluffy. Add eggs one at a time, mixing on low speed. Add flour and vanilla and mix well. Pour batter into a greased and floured 15 x 10-inch jelly roll pan. With a knife, mark 20 squares and place one tablespoon of filling in each. Bake at 350° until squares spring back when touched. While warm, sift powdered sugar over and cool. Cut into squares.