HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except the soup. Make into patties and brown in a skillet with a small amount of grease. Place patties into a casserole dish. Pour mushroom soup over them and bake for 20 minutes at 350°.
In a small sauce pan, saute onions & garlic in olive oil until browned. In large sauce pan, melt butter. Add flour & stir. Slowly add Half & Half and milk, simmer, stirring constantly till thickened. Add cheese & seasonings. Stir until cheese melts and add tomatoes, spinach and onion mixture. Heat through. Pour over warmed pasta toss and serve.
Stir rice into 1 1/2 cups boiling water and 1/2 teaspoon salt in heavy saucepan. Simmer, covered, for 30 minutes, or until rice is tender and water is absorbed. Saute onion, green pepper and mushrooms in butter in large skillet for 5 minutes. Stir in soup, cream and spices. Cook for 10 minutes. Stir in cooked rice. Place in buttered casserole. Bake at 350° until bubbly. Yields 6 servings.
Mix all ingredients until well blended. Pour half of cake batter in greased and floured 9 x 13-inch pan. Sprinkle half of nut mixture (margarine, walnuts and brown sugar) over batter. Pour remaining batter in pan. Sprinkle remainder of nut mixture over batter. Bake at 350° for 50 to 60 minutes. Test with toothpick. If it comes out clean, remove from oven. Serves 12 or more. Can freeze.
Place all ingredients in crock-pot. Turn on high until hot, then turn to low. Refrigerate to keep fresh.
In skillet, brown chicken in shortening seasoned with thyme. Remove chicken and pat with paper towels. Rinse skillet. Stir in soup, water, pepper and onions. Add chicken. Cover, leaving slit for steam to escape. Cook over low heat 45 to 60 minutes to desired tenderness. Turn chicken and stir gravy occasionally. Add more water if necessary. Serve over noodles or mashed potatoes. Serves 4 to 6.
Dredge chicken breasts in flour, salt and pepper mixture. Put Crisco in cast-iron skillet. Melt over medium heat on stove. Place chicken breast in skillet and cook until golden brown. Turn over and cook with lid on for another 20 minutes. Remove lid. Cook about 5 minutes more. Serve at once.
Sift dry ingredients. Beat oil and sugar well. Add carrots and blend. Add eggs, one at a time; beat well. Add dry ingredients; mix well. Add nuts. Makes 3 layers. Bake at 350° for 30 minutes.
Chop tomatoes and onions, mix with the salt. Put this mixture in a cloth bag and drain overnight.
Fold together pie filling, pineapple and condensed milk; add Cool Whip. Pour into 8 x 8-inch container. Place in freezer. Remove from freezer 15 to 30 minutes before serving.
Saute onions in butter for 15 minutes. Layer 1/2 in casserole dish and sprinkle with Parmesan cheese and crumbled Ritz crackers. Repeat layers of onions, Parmesan cheese and crackers. Bake at 325° for 30 minutes.
Fry the green pepper and onion in lard. Add ground beef. After meat is done, add spaghetti sauce and bring to a boil. Serve over spaghetti.
Preheat oven to 300°. Combine crumbs and butter. Pat firmly on bottom of 9-inch spring-form pan. In large bowl, beat cheese until fluffy. Add Eagle Brand milk until smooth. Add eggs and vanilla and mix well. In small bowl, toss together 1/2 cup chips with flour to coat and stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature and chill. After it has cooled, remove side of pan. Garnish as desired.
Mix cake mix, eggs, sugar, butter and water. Stir until smooth. Spread in a greased and floured 9 x 13 x 2-inch pan. Sprinkle chocolate chips and nuts on top. Bake at 375° for 15 to 20 minutes.
Place water and bouillon cubes in pot; cut vegetables into bite size pieces and place in pot. Bring to a boil, then cover. Cook until vegetables are near desired consistency. Add egg noodles; simmer until noodles are tender. Season to taste.
Cook all of the vegetables together until tender. Melt the butter in a pan. Blend in the flour and cook until bubbly. Remove from heat. Add the milk and place it back on the heat and cook until thick. Add to hot vegetables and add the cheese. Enjoy!
Mix well and bake at 350° for 1/2 hour. Reheats well in microwave. Serve on party rye.
Put ingredients in blender and blend well. Preheat oven to 425°. When you put the pie in oven, turn oven to 350° and bake 35 to 40 minutes. Test for doneness by inserting knife in the center. Delicious.
Mix together eggs, sugar, pineapple and vanilla. Sift flour and soda. Add to egg mixture; mix well. Add nuts. Place batter in a 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Cool. Frost with frosting.
Combine in saucepan and boil until thick all ingredients except strawberries. Let cool. Add strawberries. Put in 9-inch baked pie shell. Chill. Serve with Cool Whip.
Place sugar, corn syrup and water in a saucepan over low heat. Stir until sugar is dissolved, then cook without stirring to 255°. Remove from heat and pour, beating constantly, in a fine stream into stiffly beaten egg whites. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and pecans. Drop quickly from tip of spoon onto waxed paper in individual peaks. Amount: Makes 8 dozen pieces.
Mix all ingredients together. Hollow out a hard roll and fill with mixture. Place on baking sheet and put in 350° oven until cheese is melted and rolls are crisp.
Melt butter, peanut butter and chocolate chips in microwave for 2 minutes. Put cereal in a bowl and pour chocolate over it. Mix well. Put powdered sugar in a brown paper bag. Pour Chex mixture into bag and shake up. Then eat.
Place chicken in a large glass baking dish. In a bowl, stir together remaining ingredients until well blended. Reserve 1/2 cup marinade for basting during grilling. Pour remaining marinade over chicken. Cover and refrigerate 1 hour, turning chicken once. Grill chicken until done to your liking.
Preheat oven to 400°. Bake pastry shell 10 minutes. Reduce heat to 375°. In a large bowl, beat eggs. Blend in whipping cream, ham, cheeses, broccoli, salt and pepper. Pour mixture into shell. Bake 40 minutes, until knife inserted in center comes out clean. Makes approximately 6 to 8 servings.
Cook celery in salted water until tender. Melt butter in saucepan; add mushrooms and simmer 5 minutes. Add onion to this mixture. Add the flour and blend, then the milk and cream; simmer until it has thickened. Add cooked celery mix and season with pepper and more salt, if desired. Heat and serve. A dash of whipped cream may be added.
Cook apples in all ingredients until tender and about 1/2 of water has boiled away. Pour syrupy apples in baking dish; bake, uncovered, in oven for 2 hours at 350°.
Place potatoes whole and unpeeled in vegetable steamer, covered, over boiling water for 20 minutes or until almost tender. While potatoes are steaming, prepare broccoli, greens and dressing. Remove from heat and cut into 1/2-inch cubes (peeling is optional). Place in a large bowl and set aside. Melt butter in small saucepan. Pour butter over the potatoes and toss well. Add salt and paprika. Mix well. Place potatoes and toss on cookie sheet. Place at highest shelf position in preheated broiler. Broil for 5 to 10 minutes.
Clean and slice mushrooms and set aside. Start to brown meat in a large skillet; add mushrooms, rice, onion and pepper. Continue browning until rice is lightly browned. Stir in tomatoes, water and seasoning. Turn into a 3-quart casserole and cover. Bake at 350° for 50 to 60 minutes until rice is tender and liquid is absorbed. Remove cover for last 10 minutes of baking time.
Mix together cream cheese and powdered sugar until smooth, then add peanut butter. Keep mixing together. Add Cool Whip, then pour into pie shell. Refrigerate.
Cook noodles. Add all ingredients. Bake in greased pan at 350° for 1 1/2 hours.
Mix together and pour over cake. Bake at 350° for 35 to 40 minutes.
Mix water, oatmeal and butter in bowl. Let stand for 20 minutes, then add the white sugar, brown sugar, eggs, soda, flour and cinnamon. Mix well. Bake in greased and floured pan (9 x 13-inch) for 35 minutes at 350°.
Combine crumbs and butter. Arrange in layers in greased baking dish. First crumbs, then apples, having crumbs for top layer. Dot with additional butter and bake in 350 degree oven for about 20 minutes. Serve with light cream.
Cook onion and garlic in butter. Add pork and saute, stirring and breaking meat into small pieces. Add water and seasonings and cook for 30 minutes. If mixture looks watery, add a little cornstarch. Chill.
Heat oven to 350°. Grease casserole dish. Beat all ingredients in blender until smooth, except nuts. Pour into dish and sprinkle with nuts. Bake for 30 to 35 minutes.
Cream shortening and add sugar gradually. Add flour, cocoa, salt and soda. Mix well. Beat in eggs until creamy. Pour into greased cake pan. Bake in moderate oven until crispy done (about 350° for 15 minutes). Test with toothpick.
Preheat oven to 400°. Cut rolls in half (do not pull apart). Mix by hand in bowl butter, poppy seed, mustard, Worcestershire sauce and onion until creamy. Spread the mixture evenly on all 4 halves of the rolls. Put ham and cheese on the bottom until all are covered. Put tops back on. Put in oven until cheese is melted, then cool and cut into squares.
Put plain flour in large mixing bowl. Add water as needed to form ball of dough. Roll onto floured surface, very thin. Bake at 350° for 3 to 5 minutes. Do not brown, just cook long enough to lightly color. Cut into small pieces.
Place rice in bottom of baking dish; arrange chicken on top. Combine the soup, green pepper, water, soy sauce, ginger and 1/2 can onion rings and pour over chicken and rice. Bake, covered, at 350° for 1 to 1 1/2 hours. Top with remaining 1/2 can onion rings. Bake, uncovered, for 15 minutes.
Stir sugar and cornstarch together in a 1-quart glass measure. Gradually stir in milk until blended. Add chopped chocolate. Microwave, uncovered, at High power for 5 minutes. Whisk thoroughly to blend chocolate. Microwave at High power until boiling and thickened, 2 to 3 minutes. Stir in vanilla and salt. Pour into 4 custard cups. Let stand until cooled.
Mix all ingredients together and pour over broccoli, turning a couple of times. Marinate 24 hours or up to 48 hours. (After that, it gets mushy!)
Cook the linguine according to package directions, omitting the salt. Rinse with cold water; drain and set aside. Meanwhile, heat the olive oil in a heavy 10-inch skillet over moderate heat for 1 minute; add onion and garlic and cook, uncovered, until onion is soft, about 5 minutes. Blend in the flour and cook, stirring constantly, for 1 minute. Add the wine and cook for 2 minutes, stirring constantly. Add the clam juice and chicken broth and cook, stirring, 4 minutes longer. Stir in the clams and cheese. Add the reserved linguine and cook 1 minute longer, tossing well until heated through. Mix in parsley and serve. Serves 4.
Take 1 pound soda box, cut 2 1/2 inches from bottom and fill with sugar. Sift sugar 7 times. Fill your "measuring box" with flour and 1 teaspoon of cream of tartar. Sift this mixture 7 times. Separate the 12 eggs and beat egg whites with a metal whisk into a stiff froth. Beat into the egg whites the sugar and flour, a little at a time (3 spoonfuls of sugar, then flour) until all is gone. Add 1 teaspoon of vanilla.
In a large microwave bowl, melt chocolate chips on High for 1 minute. Stir and heat for 30 seconds more, if necessary. Stir in peanut butter. Gently stir in cereal. Put powdered sugar in a 2-gallon zip bag, then add cereal mixture and toss gently until coated.
Peel, core and slice apples. Arrange in baking dish. Sprinkle with sugar and spices. Spread cake mix evenly over top. Drizzle with melted butter. Bake at 350° for 30 minutes.
Mix together 1 egg, melted butter and cake mix. Put this mixture in a 9 x 13-inch pan.
Mix with mayonnaise, sour cream. Refrigerate overnight. Top with chopped tomatoes and lettuce. This is good for days. I make it sometimes without lettuce and use it for sandwich spread, especially for ham sandwiches.
Stir flour, soda and salt. Add oil and sugar substitute. Mix well. Beat eggs and rest of ingredients into mixture. Pour into 8 x 10-inch loaf pan. Bake 25 minutes at 350°.
Spread in circle. Top with lettuce, shredded sharp cheese, tomato, black olives, onion, etc. Dip.
Heat corn syrup to boiling; add butter and heat to boiling again. Cool slightly and add remaining ingredients. Dough should be stiff. Chill overnight. Make a long roll and cut off in small pieces about every 1/2-inch or so. Place about 1/2 to 3/4-inch diameter on lightly greased baking sheet. Bake as needed. Keep dough chilled. Bake at 350° for 12 to 15 minutes; don't overbake. It should be firm when tested with finger.
Mix butter with coconut. Press firmly against bottom and sides of 9-inch pan and toast in 350° oven 15 minutes or until golden brown. Cool thoroughly. Spoon or scoop ice cream into shell allowing scoops to remain in lumps. Don't spread. Place in freezer. Mix strawberries with pineapple chunks. Spoon fruit over pie when ready to serve.
Mix flour, eggs and salt. Add 1 tablespoon water until dough forms ball. Knead 10 minutes; cover. Rest 10 minutes. Divide dough in 4 parts. Roll. Cut 1/4 or 1/8 inch. Dry 2 hours.
Bring 7 cups of water and sugar to a boil; let cool. Boil 2 more cups of water; let cool with tea bags in it. When this is cool, add frozen lemonade, frozen orange juice and whiskey. Freeze. Serve with 7-Up.
Mix all except chicken, cheese and Doritos and heat. In casserole dish, layer alternately the Doritos, chicken, soup mixture and cheese. Repeat, ending with cheese. Bake, uncovered, in a 350° oven for 30 minutes.
Tear bread into small pieces (you should have 4 cups). Combine bread, milk and dates. Let stand 15 minutes or until bread is softened, stirring often. Beat together eggs, sugar, melted butter, vanilla and cinnamon. Stir into bread mixture until blended. Turn into a greased 8 x 8 x 2-inch baking dish. Bake in 350° oven for 40 to 50 minutes or until a knife inserted in center comes out clean. Serve warm with Lemon Sauce. Garnish with apple chunks and sweet woodruff or mint leaves, if desired. Makes 9 servings.
Fry bacon until crisp in an 8-quart pan. Pour off all but enough fat to saute onion and celery. Crumble bacon and set aside. Add potatoes, carrots, ham, parsley and crumbled bacon to sauteed onion and celery. Add enough water just to cover. Bring to boil; cover and reduce heat to simmer until vegetables are tender. Mix together soup, sour cream and milk and add to pot. Season to taste and heat only to serving temperature. Do not boil. Serve with French bread on a cool day. Can also be made in crock-pot.
Combine all ingredients. Pour into buttered 8 x 8-inch baking dish. Sprinkle nutmeg on top. Bake at 350° about 30 minutes.
Mix together spices, vanilla and sour cream. Slice up celery and apples and combine with raisins and walnuts in sour cream sauce.
Bake 4 whole breasts until done. In 3-quart casserole, layer 1/2 of each of vegetables and chestnuts. Add soup (heat if it's to be frozen); add all the chicken in the middle. Add remaining half of vegetables and chestnuts. Bake at 350° for 45 minutes plus, covered. Uncover and top with onions and cheese. Bake an additional 15 minutes. Serve with soy sauce. Serves 8.
Mix boiling water and cocoa to dissolve. Add remaining ingredients. Mix until blended well. Pour into 2 round pans. Bake 30 to 35 minutes.
Peel apple rings; mash with a fork. Add brown sugar, the cinnamon (1/4 teaspoon), nutmeg and ginger. Set aside. In a large mixer bowl, cream butter and granulated sugar. Add eggs and vanilla; beat well. Thoroughly stir together the flour, baking powder, salt and 1 teaspoon cinnamon. Add alternately to creamed mixture with milk. Stir in walnuts. Spread one-third of the batter into greased and floured 9 x 5 x 3-inch loaf pan. Drop one-third of the apple mixture by tablespoons onto batter. Repeat layers to make 3 layers of each, ending with apple mixture. Bake in 350° oven for 1 hour. Cool on rack. Makes 1 loaf.
Heat oven to 350°. Grease and flour bottom only of two 8 x 4 or 9 x 5 loaf pans. In large bowl, beat eggs until thick and lemon colored. Add sugar gradually. Stir in oil, 2/3 cup orange juice and zucchini. Lightly spoon flour into measuring cup; level off. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake for 45 to 55 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans; cool slightly in small bowl. Blend glaze ingredients and spread over warm bread.
Prepare and bake cake as directed on package in a 9 X 13 pan. Prepare Dream Whip. While cake is still hot pour juice from pineapple over top. Mix milk and pudding mix together; add to prepared Dream Whip. Spread over cake and sprinkle with coconut.
Mix all ingredients well. Bake in greased 9 x 5-inch loaf pan for 1 hour and 20 minutes at 350°.
Sift corn meal, salt and soda together over cracklings. Mix well. Combine buttermilk and beaten egg. Stir into corn meal mixture. Pour into a hot, greased bread pan. Bake at 450° for about 25 minutes or until brown. Yields 8 servings.
Grind onion, cabbage, green tomatoes, green peppers, red peppers and celery. You can use food processor. Add salt. Let stand overnight. Drain.
Melt. Dip peanut butter balls in chocolate mixture. Spread on wax paper.
Heat 2 cups cider or juice to boiling. Add gelatin and dissolve. Stir in remaining cider or juice and lemon juice. Chill until partially set. Stir in remaining ingredients. Pour into six cup mold or individual cups. Chill until set. Garnish with additional apple slices and walnuts. Serves 8 to 10. Goes good with pork, poultry or fish. Nice for Halloween.
Combine all ingredients together in a saucepan. Place over medium heat, and bring to a boil, stirring often. Reduce heat to low, and simmer, stirring often, until thick (about 10 minutes). Remove from heat and cool. Serve warm or cold.
Put turkey in crockpot. Combine remaining ingredients and brush over turkey. Cover. Cook on low 10 to 12 hours or high 5 to 6 hours.
Cream sugar and oleo. Add flour, Grape-Nuts, milk and lemon juice. Beat egg yolks and add to preceding mixture. Beat egg whites and fold into preceding mixture. Bake in a pan of water at 375°.
Mix sugar, molasses and shortening together. Add beaten eggs and mix well. Add sifted dry ingredients and beat until well blended, then add boiling water and beat until smooth. The batter will be thin. Pour into greased and floured oblong pan, 9 x 14-inch, and bake at 350° for 30 to 40 minutes.
Heat oil; saute chicken. Add celery, mushrooms, salt and soy sauce. Stir 2 minutes. Cover and cook 5 minutes on medium-low heat. Mix cornstarch and water; stir into chicken until it thickens. Serve over rice.
Place eggs in saucepan; cover with cold water. Bring to boil. Reduce heat to just below simmering. Cover; cook for 15 minutes. Run cold water over eggs until cool. Remove shells. Chop eggs. Meanwhile in bowl combine salad dressing, vinegar, onion and mustard. Add celery and cottage cheese; mix well. Gently fold in potatoes and eggs.
In small bowl, beat the egg whites with a fork until frothy. Then beat in the milk. Have the corn, egg whites mixture, chicken stock, salt, cornstarch mixture and crab meat within easy reach. In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the corn and salt, stirring constantly, bring to boil again. Give the cornstarch mixture a quick stir to recombine it and pour it into the soup. Cook, stirring constantly, until the soup has thickened and becomes clear. Turn off heat and immediately pour in the egg white mixture, stirring only once. Quickly pour the hot soup into a tureen or individual bowls and sprinkle with the crab meat.
Cream sugar and butter. Add eggs; mix well. Combine dry ingredients; stir into butter mixture. Spread batter in a 9-inch square baking pan. Sprinkle with chocolate chips. Bake at 375° for 30 to 35 minutes.
Brown beef, onion and garlic in margarine. Stir in flour, salt and pepper. Add soup, tomato paste and mushrooms. Thin mixture with the water. Simmer, uncovered, for 10 minutes. Just before serving, blend in sour cream. Serve hot over noodles. Makes 4 to 6 servings.
Lay raw cube steak in pan. May brown if desired. Sprinkle onion soup mix over steak. Mix mushroom soup and water. Pour over steak. Bake at 300° for 2-3 hours.
Blend softened cream cheese with milk until smooth. Blend in Worcestershire sauce and pepper sauce. Flake corned beef into cheese mixture. Refrigerate 1 or 2 hours. Remove and divide in half. Shape into 2 logs 1 1/2 x 7-inches. Sprinkle parsley on waxed paper. Roll logs in parsley to coat evenly. Wrap well in plastic wrap and chill thoroughly. Serve with sesame crackers or Melba crackers.
Combine mushroom soup and asparagus water and heat. Layer in Pyrex dish twice the cracker crumbs, asparagus, eggs, soup mixture and cheese. Put pats of butter and crumbs on top. Bake at 350° for 30 minutes.
Heat oven to 400°. Line 30 miniature muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine first six ingredients; mix well. Add combined bananas, milk, margarine, egg whites and vanilla, mixing just until moistened. Fill prepared cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let muffins stand a few minutes. Cool; sprinkle with powdered sugar.
Run the onion through the meat grinder followed by the cheeses. (blender) Place in mixing bowl, add rest of ingredients. Mix well. It's best when made the day before, use so flavors can marry. If the dressing is too thick, thin with buttermilk.
Sort the beans, looking carefully for any stones or dirt clods and removing them. Soak the beans! This is the first and most important rule for good beans.
Preheat oven to 325°. Use electric mixer (much mixing needed). At high speed cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and nutmeg. Dredge orange peel with a little of the flour. Turn mixer on low speed and gradually add remaining flour.
Let stand overnight, then drain, then put 1-quart vinegar, 1/4 cup pickling spice and 1 3/4 cups sugar. Boil until tender, then put in jars and seal.
Combine first five ingredients in a large bowl; make a well in center. Combine eggs and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling three-fourths full. Bake at 350° for 35 to 40 minutes. Makes 2 dozen.
Mix soup and eggs together. Add onion, mayonnaise, cheese and broccoli. Mix all ingredients and pour into casserole. Sprinkle with remaining cheese. Bake at 350° for 15 to 20 minutes or until brown on top.
Mix all ingredients together and serve on your favorite crackers. Will last a long time in the refrigerator.
Combine all ingredients in a large bowl. Toss well. Use this fresh salsa at room temperature immediately or keep in the refrigerator for up to two days. Serves 4.
Soften cream cheese. Add all ingredients. Chill and form into a ball. Roll in pecans.
Blend together oleo and mayonnaise. Add rest of ingredients and blend. Split a loaf of bread lengthwise and spread mixture equally on both sides. Close bread and rewrap. Refrigerate for 24 hours. You can reopen bread and distribute mixture again before baking if you like. Bake for 15 to 20 minutes in a 350° oven. This can be frozen.
Combine peas, celery, cheese, olives and onions in a medium size mixing bowl. Blend remaining ingredients until smooth. Add to the pea mixture. Stir to combine. Serve chilled. Serves 4.
Mix lemonade, cream of coconut, pineapple juice and vodka. Freeze overnight (an 8 x 12-inch or 9 x 13-inch pan works best). Scoop into glass and pour Squirt over.
Slice strawberries and mix with sugar to taste, set aside. Beat eggs with mixer, add sugar, flour, vanilla and boiling water. (This will be a thin mixture.) Pour into 2 lightly greased and floured round pans. Bake in 350 degree oven until done, cool. Place first cake layer on serving plate and spread with half of strawberries, followed by half of Cool Whip. Place second cake layer on top of first and spread with remaining strawberries and Cool Whip.