HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix together soup and water until smooth. Melt margarine in a large casserole dish. Pour soup mixture into casserole dish. Place chicken pieces in dish. Salt and pepper and place slice of cheese on top of each piece of chicken. Cover with foil and bake until chicken is done (about 45 minutes). Remove from oven. Place chicken pieces at one end of dish and add rice in other end. Mix rice with juices; cover again and return to oven for 15 additional minutes.
Cover rabbit with water. Cook until tender, then remove from broth. Cool and pick meat off bones. Add meat back to broth in Dutch oven. Bring to a boil, add sage and onion (to taste) along with salt and pepper. Slowly add cornmeal to boiling broth until broth thickens up. (Do not completely cook in Dutch oven, just thicken.) Kind of like wet cornbread dressing. Pour in greased loaf pans. Chill. Slice and fry in small amount of cooking oil.
Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy. Transfer to a small bowl. Add remaining ingredients and stir to combine. Cover with plastic wrap and refrigerate until flavors blend at least 30 minutes. Serve cold with crackers. Makes one cup.
Sift together the flour, salt, soda and spices. Melt shortening in saucepan large enough for mixing cookies. Stir in sugar and molasses and cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into ball. Place on cookie sheet. Bake at 350° for 15 minutes until light brown.
Boil hops in water until strong. Strain in malt flour and rub through a coarse cloth. Boil 10 minutes. Cool slightly. Stir in brown sugar. Place in jug in warm room "to work the cork bottles tight." Keep cold.
Cream shortening and sugar together. Beat eggs until light, then add bananas that have been pushed through a sieve. Add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven at 375° for about 1 1/4 hours. Makes a 1 pound loaf.
Preheat oven to 350°. Cream sugar, brown sugar, shortening and eggs. (Do not use electric mixer.) Mix other ingredients together and add to other creamed ingredients. Drop by teaspoon onto greased cookie sheet. Bake 15 minutes at 350°.
Drain all fruit of extra juice. Mix all together the first 5 ingredients. Blend in sour cream and Cool Whip. Cut up some of the cherries to give color. Spread on top small amount of Cool Whip; top with kiwi and cherries, cut in slices, of course.
Mix cereals, pretzel sticks and nuts. Sprinkle garlic salt and seasoned salt on dry ingredients. Pour butter and Worcestershire sauce over dry ingredients and mix well. Pour into large pans. Bake at 300° for 2 hours and 30 minutes. Turn off oven and leave mixture in oven overnight. Cool; store in airtight containers.
Combine soup, sour cream and onion flakes. Add cheese, tuna and noodles. Stir with fork to distribute evenly. Pour in buttered casserole. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes or until heated through. Serves 3 or 4.
Mix ingredients, except bread crumbs and mayo, thoroughly. Shake bread crumbs over mix. Add mayo; shape. Dip in egg and then bread crumbs. Fry until brown.
Saute onion, garlic and celery. Add tomato paste, water, stock, wine, bay leaf, saffron, thyme, parsley, salt and pepper. Simmer 10 to 15 minutes. Stir in clams and clam juice. Simmer 5 minutes. Add fish, shrimp, scallops, crab or lobster. Simmer 8 to 10 minutes longer until clams open.
Mix together, making a runny dough. Place in well-greased loaf pan. Bake at 400° for 25 minutes. Remove from oven and baste with melted butter. Return to oven for 10 minutes. Do not overbrown.
In a 2 1/2-quart casserole, combine all ingredients except cheese. Sprinkle cheese on top. Refrigerate overnight. Bake for 1 1/2 hours at 350°. Serves 8.
Brown gravy (lots of it). Cut elephant into bite size pieces. This will take about 2 months. Add enough brown gravy to cover and cook over outdoor fire about 4 weeks at 465°.
Add all ingredients to mashed squash as listed. Pour into greased baking dish. Top with buttered crumbs (not listed). Bake at 350° until firm.
Mix ingredients and put into buttered dish. Bake at 350° until set. Remove and top with cheese. Cover with foil and set back in oven until cheese is melted. Oven is turned off for this.
Bring chicken stock to a boil; stir in rice and return to a boil. Lower heat, cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Cool.
Lightly toss beef with garlic salt, pepper, salt, horseradish, Worcestershire sauce and mustard. Press meat against sides and bottom of an 8 or 9-inch pie plate. Spread tomato sauce over top surface. Sprinkle with a little onion, oregano, red pepper and cheese. Cook at 70% power for 8 to 10 minutes.
Grease casserole and place layers in order named. Salt each layer as desired. Bake slowly in 350° oven about 1 hour. Serves 6.
Brush both sides of chicken with lime juice. Sprinkle chili powder and cumin evenly over both sides; let stand 10 minutes. Grill or broil chicken until cooked through. Cool; cut into 1/2-inch pieces.
Note: Won't work with scratch biscuits (homemade). May substitute 3 tubes of regular biscuits (10 count).
Butter bottom of 12 x 8 x 2-inch pan. Place cooked broccoli on bottom. Layer with cooked chicken. Combine soup, mayonnaise, lemon and curry. Pour over chicken. Top with cheese. Place cubed bread in butter. Place on top of cheese (like croutons). Bake at 350° for 30 to 40 minutes. Delicious!
Take large skillet and on high, add oil then potato and onions. When they start to brown, add egg and water. When it starts to firm, add ham, cheese, sausage, pepper and tomato. Lower heat. Slide out on plate to help you flip it. Do not fold over.
Brown ground beef and onion; drain. Spoon into ungreased pan. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended; pour over beef mixture. Bake 35 minutes in 350° oven in 13 x 9 x 2-inch pan. Serve with sour cream, chopped tomato and shredded lettuce.
Mix ingredients all together. Roll into 1-inch balls or roll in hands to make small "S" shape. Place on cookie sheet about 1 1/2 inches apart. Bake at 350° for 10 to 15 minutes. Cool and if desired frost with vanilla frosting or sprinkle with nonpareils.
Boil chicken and debone; save the broth. Saute onion and bell pepper in butter or oleo. Add Ro-Tel tomatoes, peas and mushrooms. Cook spaghetti in broth and drain. Combine remaining ingredients with spaghetti and place in casserole dish. Layer the top with Velveeta and bake at 350° for 10 to 15 minutes. Serves 8 to 10.
Select extra lean ground beef. Heat oil in a large skillet. Saute onion and garlic for 2 minutes. Add beef. Saute until pinkness is gone.
Spread cream cheese, taco mix, sour cream and salsa onto a large pizza pan size platter. Layer with the pepper, tomato, onions and cheese. Surround outside of platter with ripe olive halves. Serve with plain or cheese flavored chips.
Combine flour and spices on waxed paper. Dredge chicken in flour. Place butter and onion in medium frying pan and heat over medium heat until butter is melted. Add chicken and saute until lightly browned. Combine cranberry sauce and brown sugar in small bowl. Pour over chicken; cover and simmer 15 to 20 minutes. Serves 4. Nice served with rice cooked with chopped water chestnuts.
Fry onions in bacon drippings until soft. Mix all ingredients together well. Pour into 2-quart baking dish. Bake 45 to 60 minutes at 350°.
Mix all ingredients together. Pour into ungreased 9 x 13-inch pan. Bake for 40 to 45 minutes at 350°.
Mix all of the ingredients together. Grease 10 x 14-inch cookie sheet; line with wax paper so paper extends 1-inch over ends. Pour mixture on top of wax paper. Bake approximately 15 minutes. Check frequently. Cover a tea towel/dish towel with confectioners sugar. Flip cake roll out on top of towel. Peel wax paper off. Roll long ways up in towel and refrigerate for 30 minutes or until cool. Then unroll, cover with spread, reroll, cover with plastic wrap and refrigerate until ready to serve.
Cream butter and sugars together. Add eggs and vanilla. Mix in another bowl the flour, oatmeal (blend oatmeal in blender before), salt, baking powder and soda. Add flour mixture a little at a time to creamed mixture. Add chocolate chips, chocolate and nuts. Bake 2 inches apart on ungreased sheet at 375° for 8 minutes. Makes 86 cookies.
Combine all ingredients except beef, mixing well. Place meat in a heavy plastic bag and pour marinade over it. Squeeze air from bag and fasten bag. Place bag in a 13 x 9 x 2-inch baking dish; marinate in refrigerator at least 4 to 6 hours or overnight.
Bake in 350° oven for 1 hour in a 13 x 9-inch glass baking casserole dish.
Cream margarine, cream cheese and sugar. Add eggs. Starting and ending with flour, mix well. Add vanilla. Pour into greased and floured Bundt or tube pan. Bake at 325° for 1 hour and 15 minutes.
Heat oil in a large black pot. Add flour to oil. Make a dark roux. Add celery and onions. Saute 30 minutes. Add water. Brown tomato paste in butter. Cook until it loses its bright red color. Add 1/2 to 3/4 can Ro-Tel tomatoes. Add this mixture to other pot and simmer 1 hour. Add crawfish, crabmeat, green onion tops, bell pepper and parsley. Adjust seasonings and simmer about 30 minutes. This is a thin gumbo. To thicken, add cornstarch, dissolved in water. Serve over rice. Add file to finished bowl.
Heat first 3 ingredients to boiling point. Mix flour and sugar; add to Coca-Cola mixture. Combine next 5 ingredients. Add to batter. It will be thin with marshmallows floating on top. Bake in 9 x 13-inch pan at 350° for 35 minutes. Frost while warm. See frosting recipe.
Mix these ingredients, except 1/3 can of tomato sauce. Pat out on foil. Put 1 1/2 cups grated cheese on this and roll. Bake at 350° for 1 hour. Pour rest of tomato sauce and 1/4 cup of cheese on top. Bake 5 more minutes.
Over the entire surface of a beef or pork roast, make slits with a knife at about two-inch intervals and fill the slits with salt, cayenne pepper and slices of jalapeno and garlic. Brown the roast in a pot on top of the stove. Then add water to cook until tender, along with chopped bell pepper, celery and onion.
Wash beans; cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour, drain, discarding water. Brown roast in hot shortening in a large Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350° oven for 2 1/2 to 3 hours or until beans are tender and meat is done. Makes 8 to 10 servings.
Combine raisins and boiling water. Stir and set aside to cool. Beat eggs, oil, sugar and pork and beans until beans are broken up. Add flour, cinnamon, baking powder, soda and salt. Then add cooled raisin mixture, vanilla and nuts. Pour into 2 well-greased medium floured loaf pans. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. In a large bowl, combine all the ingredients except the ketchup; mix well. Press the mixture evenly into a 9 x 5-inch loaf pan. Spread the ketchup over the top and bake for 60 to 65 minutes or until no pink remains and the juices run clear. Remove from the oven; drain and allow to sit for 5 minutes. Slice and serve.
In a large saucepan, bring pineapple and syrup to a boil. Remove from the heat; stir in gelatin. Cool to room temperature. Stir in the buttermilk. Fold in whipped topping and pecans. Pour into an 8-cup dish. Chill for 4 hours or overnight. Yield: 6 to 8 servings.
Combine all ingredients except pecans. Beat until smooth. Pour into pie shell. Top with pecans. Bake at 375° for 45 to 50 minutes or until a dinner knife inserted in middle comes out clean.
Dissolve together the sugar and 4 cups water. Bring to a boil. Mix all ingredients and freeze. When ready to serve, thaw mixture until slushy. Add 3 large bottles ginger ale. Leftover punch can be frozen for later use.
In a large bowl, thoroughly mix flour, sugar and salt. In a separate dish, dissolve yeast in the warm water; add sugar and let stand for 10 minutes. In a separate bowl, stir together melted margarine and milk. Beat eggs and add to milk mixture; mix well. Add yeast mixture to this and mix well. Make a hole in the middle of the flour mixture and pour the liquids into the flour. Mix well. (You may have to add more flour to make dough softer, but the dough has to be elastic-like so it will not be sticky.) Let rise. When dough has risen, make a loaf and let rise again until the loaf doubles in size (approximately 1 hour). Bake at 350° for 45 minutes to 1 hour.
Spread dough on pizza pan (may need to wet hands to spread evenly). Bake according to directions on cookie package. Mix cream cheese, sugar and vanilla. Spread over cooled cookie crust. Arrange cut fruit on top of cream cheese mixture. Use pastry brush to spread apricot preserves on fruit as glaze. Chill in refrigerator. Cut and serve.
Dissolve soda in hot water and set aside. Beat shortening, sugar, molasses and egg until fluffy. Add flour, spices and salt together. Alternately add flour mixture, soda, coffee and raisins. Drop on greased cookie sheet by tablespoons approximately 1-inch apart. Bake at 375° for 10 minutes.
Cream shortening. Combine with peanut butter. Mix until creamy and smooth. Add sugars, flour, egg, vanilla and salt. Mix well. Bake at 350° or until golden brown around edges, 10 or 12 minutes. Let cool. Enjoy.
Cook sugar, syrup and water to a hard ball (265° on candy thermometer) or until small amount forms a hard ball in cold water. Pour syrup over stiffly beaten egg whites slowly, while beating at high speed with an electric mixer. Beat until thick and creamy and stiff enough to hold shape. Sift thick coat of powdered sugar on wax paper and pat or roll out candy while it is still hot to about 1/4-inch thick. Spread with peanut butter and roll up like jelly roll. Wrap in wax paper and refrigerate 1 hour and slice.
Preheat oven to 450°. Generously grease 12 muffin pan cups (or spray with Pam). Place in oven to heat 2 minutes.
Combine beef, eggs, milk, crumbs, onions, salt, nutmeg and mustard. Shape into 24 small meatballs, using about one tablespoon meat mixture for each. Roll in flour.
Quantity of cheese, milk and saltines depends on your individual taste. Cook macaroni as direction states on box and drain well. Lightly grease or spray with Pam a 13 x 9-inch casserole dish. Spread 1/2 of macaroni in bottom of dish. Slice cheese and lay 1/2 of slices over macaroni. Spread remaining macaroni on top of cheese, then cover with remaining cheese to complete second layer. Crumble saltines and sprinkle over top. Add enough milk to cover both layers of macaroni. Bake at 350° for about 1 hour or until milk is set.
Brown meats and drain. Add cheese. Mix together. Spread on cocktail bread. Place under broiler a couple of minutes until bubbly. Can freeze.
Saute onion and green pepper in melted butter in a 2-quart saucepan until tender (do not brown). Stir in drained mushrooms, pimiento, soup, milk and basil. Heat well. Arrange 1/2 of noodles (cooked and drained) in greased 13 x 9 x 2-inch baking dish, then layer in 1/2 of Cheddar cheese and 1/2 of the Parmesan cheese. Repeat layers. Bake in 350° oven for 45 minutes or until hot.
Mix all together. Add ginger ale just before serving. Makes 50 punch cup servings.
Mix sugar, butter and flour and put half of the crumbs in unbaked pie crust. Save the other half to put over top of apples. Slice thin slices over bottom, then arrange halves upside-down and fill in with chunks. Pour table cream over top. Add crumbs. Sprinkle cinnamon over crumbs. Bake in deep pie plate at 425° for 15 minutes, then at 375° for 35 minutes.
Place all of the ingredients, except the last four items, in a clear glass bowl in layers in the order given. Mix mayonnaise and sour cream together, adding a little lemon juice to make mixture easier to spread. Top with grated cheese and refrigerate. Cover tightly. Do put dressing on when you make the salad but do not mix until serving time.
Saute onions, green pepper and celery in margarine. Crush potato chips finely. Mix all ingredients together and bake either in shells or casserole dish for 30 minutes at 350°. Sprinkle some of potato chips on top. Serves 5 or 6.
Pour boiling water over gelatin and stir until dissolved. Add pineapple, cherries and nuts. Pour in the Coca-Cola and stir well. Put in refrigerator, uncovered, overnight.
Mother placed slices of bread on broiler pan and spooned pork and beans on bread. Put slices of cheese over beans. Cut slices of bacon in half and put pieces on top of cheese.
Mix all ingredients. Spread in a greased 8 x 8-inch pan. Bake at 350° for 35 minutes. Cool, cut in small pieces and roll in granulated sugar.
Fry corn tortillas in oil. When they turn crisp, add tomatoes and onion or picante sauce. When soft, add eggs. Amount of ingredients depends on taste and amount of eggs used. You can also add shredded cheese just before serving. I usually start with 4 tortillas. Picante sauce depends on how how you like it.
Combine ingredients. Sprinkle on garlic salt, salt and pepper. Use oil and wine vinegar or Italian dressing is very good. Chill for 30 minutes and serve.
Plump raisins in hot water. Drain and cool. Toss apples with lemon juice. Mix with raisins, celery, carrots and nuts. Combine sour cream and mayonnaise. Toss with apples and raisin mixture. Serves 6.
Combine undiluted orange juice, cranberry juice and sugar. Chill thoroughly. Just before serving, stir in sparkling water and pur over crushed ice into old-fashioned glasses. This can also be put into a punch bowl and an ice ring put into it. Yields 6 servings.
Combine flour, baking powder and salt in a mixing bowl. In another bowl, stir together melted butter, sugar, eggs, and almond extract. Add flour mixture and milk alternately to sugar mixture. Add lemon extract. Pour batter into 2 (5 3/4 x 3 x 2 1/8) small loaf pans or 1 loaf pan, greased and floured. Bake at 350° for 30 minutes (small loaf pans) or 55 - 60 minutes (large loaf pan) or until toothpick inserted near center comes out clean. Mix lemon juice and sugar well, immediately spoon over hot loaves/loaf. Cool for 10 minutes on a wire rack. Remove bread from pan; cool completely. Wrap and store overnight before slicing.
Peel pears and cut them; remove cores. Saute them in butter until tender and golden brown. Serve warm with heated chocolate syrup.
Combine flour, baking powder, baking soda and cinnamon. Combine rest of ingredients and add to dry ingredients. Stir until just moistened. Fill muffin pans 2/3 full. Bake at 350° for 20 minutes. Test for doneness.
Sift flour twice and add baking powder the second time. Add vanilla to milk. Use same cup for measuring all ingredients. Beat egg whites. Cream the oil and sugar and add egg yolks. Beat well and add milk and flour. Mix well and fold in egg whites. Pour in Bundt pan and bake at 350° for 80 minutes.
Brown 2 packages ramen noodles, almonds and sesame seeds. Add to onions, lettuce, strawberries and shrimp. Mix together with dressing.
Sprinkle sirloin or thin beef steak with salt; dredge in flour and sear in butter on all sides. Place in roasting pan. Bake 20 to 30 minutes. Cut roast beef into thin slices across the grain and serve with fried potatoes and drippings. Sprinkle with finely chopped parsley.
Mix squash, sugar, oil and eggs. Combine dry ingredients and mix in. Grease and flour tube pan. Bake at 350° for 1 1/2 hours or 13 x 9 x 2-inch pan for 1 hour.
Combine margarine, sugar, syrup and salt. Bring to a boil. Boil for 1 minute and stir. Boil 1 1/2 minutes longer. Remove from heat. Add 1/2 teaspoon vanilla and 1/2 teaspoon soda. Spray brown grocery bag (inside) with Pam. Put in popcorn and pour syrup mixture over corn. Put bag in microwave on High for 1 minute. Take out. Shake well. Put back in microwave for 1 1/2 minutes. Shake bag. Pour in pan to cool. Break apart and store in airtight container.
Mix ingredients together and fry lightly on both sides. Add 6 cups hot water, 3 tablespoons oleo, 1 tablespoon Vegex and 4 tablespoons soy sauce. Thicken gravy with cornstarch slightly. Cook on simmer about 45 minutes.
Mix nuts with 1/2 cup flour. Set aside. Cream sugar and shortening. Add unbeaten egg and flavoring. Beat thoroughly. Mix 1/2 cup flour, salt and baking powder; add alternately with milk. Add your nuts mixed with flour. Beat together. Bake at 375° for 35 minutes.
Heat oven to 350°. Grease and flour three 9-inch round baking pans. In small bowl, stir together milk chocolate bar pieces, butter and water until chocolate is melted. In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt; gradually add chocolate mixture, beating on medium speed of electric mixer until well blended. Add eggs, sour cream and vanilla; beat until well blended. Beat on medium speed 1 minute. Pour batter into prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Drain and flake fish. Combine remaining ingredients. Add fish and mix well. Bake until firm. Garnish with parsley sprigs and sliced hard-boiled egg. Serve with Lemon Mushroom Sauce.
Mix together until well blended. Great with strawberries. Also cream cheese and a little honey makes a good dip. Can change the color if you want to with food coloring.
Saute onion, pepper and garlic. In a bowl, mix beans, sauteed mixture and cheese together. Pour in pie shell. Bake 1 hour at 425°.
Slice or chop onion, celery and red pepper into fine pieces. Saut in butter until very tender. The proportions of vegetables is optional, the goal is about 1 1/2 cups when raw. Mix all ingredients together. Take 1/2 cup proportions and shape into cakes. Coat cakes with crushed saltines (crush one sleeve of saltines). Place on a baking sheet; pour melted butter over top of each crab cake. Bake at 450°. Turn over after 10 minutes. Repeat until golden.
In a 2 quart casserole add eggs. Add cornstarch dissolved in 1/4 cup milk. Add sugar. Stir in 6 cups milk. Add nutmeg. Add toast buttered lightly and cut diagonally. Hold toast to bottom the mixture with a fork until saturated. Bake at 350 degrees for 70 minutes.
Cream together first 3 ingredients. Add next 2 ingredients; mix well. Add next 3 ingredients; beat well. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. While hot, spread with large jar Marshmallow Creme. Cool completely.
Heat oven to 400°. Arrange fish in ungreased baking dish. Spread mayonnaise evenly over fish. Sprinkle bread crumbs over mayonnaise. Bake, uncovered, until fish flakes very easily with fork and is opaque in center, 25 to 30 minutes. Garnish with lemon wedges and fresh parsley. Makes 6 servings.
Mix first three ingredients well. Pour on well-floured board or wax paper. Roll thin with floured rolling pin about 1/4 inch thick. Cut butter into small pieces; place evenly over dough. Pour sugar over butter.
Mix rice, cooked broccoli, butter, onions, soup and Cheez Whiz together. Place in large casserole dish or oblong pans and bake at 350° or 400° for about 40 minutes. Add grated cheese on top and melt. Let cool before you spoon out.
Put ingredients into bowl as given. Use Wesson or Crisco oil. Add plain flour last. Bake in moderate oven at 350° for 1 hour. Bake in Bundt pan or angel food cake pan. You may top with a sprinkling of powdered sugar or powdered sugar, milk and vanilla (just to drizzle over top).
Put spinach in microwave 4 minutes. Drain water out. Shred cheese. Save 1/4 for top of casserole. Add rest of ingredients together. Put in a casserole dish. Top with remaining cheese. Preheat oven to 375°. Bake for 45 minutes.
Mix pineapple juice, cranberry juice and water in percolator. In basket, put other ingredients with the cinnamon sticks being broken in pieces.
Combine biscuit mix, brown sugar, cinnamon, allspice and milk. Mix well until all bumps disappear. Pour in the pumpkin. Mix in the oil, eggs and vanilla. Place oil in pan and cook until golden brown.