HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large 9 x 13-inch baking dish, add chicken, celery and onions (cut into chunks) and can of soup (according to directions on can). Bake at 375° for approximately 1 hour or until chicken is done. Delicious served over cooked noodles, rice or mashed potatoes.
In a large pot brown beef with onion and garlic. Drain fat and add remaining ingredients. Simmer for 45 minutes until barley is tender.
Brown ground beef. Pour off excess oil. Drain sauerkraut. In casserole dish, put ground beef, sauerkraut and stewed tomatoes. Mix well. Put bread crumbs over top. Bake 30 minutes at 350°.
Preheat oven to 400°. Spray a large glass baking pan with generous coating of nonstick cooking spray (Pam). Dip chicken in melted margarine, then dip in mixture of dried ingredients, including seasonings. Place in prepared pan. Bake approximately 20 minutes, turn over once and bake another 20 minutes or until tender and golden brown. Makes 6 servings. Quick, easy and great for diets! Kids love it!
Mix bananas, sugar, eggs, vanilla and salt in blender (or by hand). Add condensed milk and pour into ice cream freezer. Finish filling to top of ladle (or fill line) with regular milk. Freeze in ice cream freezer with crushed ice and rock salt.
Dissolve sugar in milk; add lemon juice and salt. Soften gelatin in cold water; dissolve over hot water, making sure it is completely dissolved, then stir into the first mixture. Freeze until slushy and beat until light and fluffy. Freeze until firm. Whip with a fork before serving.
In a saucepan, cook onion and green pepper in margarine until tender. Stir in soup until smooth. Add remaining ingredients. Heat thoroughly, stirring occasionally. Serve over toast or rice. Serves 4.
Simmer 1 cup raisins and 1 cup water in saucepan over low heat until raisins are plump (20 to 30 minutes). Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Add flour, baking powder, soda, salt, cinnamon and cloves. Add oats, raisins and chopped nuts. Drop rounded spoonfuls about 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix cake ingredients thoroughly. Pour into a greased 11 x 14-inch pan. Bake at 325° for 40 minutes.
Heat cooker. Add butter. Lightly brown onion and garlic. Blend in flour. Add water gradually. Add potatoes, celery and salt. Cook 25 minutes (until potatoes are tender). Add hot milk just before serving.
Heat oven to 375°. Mix all ingredients, except oats and flour. Stir in oats and flour. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake until lightly brown, about 10 minutes. Remove immediately from cookie sheet.
Mix all ingredients together, then roll in olive pieces. Chill 24 hours before serving.
Mix jello and pear juice. Add mashed pears and cream cheese. Set to gel slightly. Beat Dream Whip; add to jello. Add some marshmallows if you like. Put cherries on top and sprinkle with chopped nuts.
Mix cream cheese, margarine and powdered sugar until very creamy; set aside. Grease and flour pan. Put in bottom of pan coconut and nuts (pecans). Set aside. Mix cake mix as directed on package. Pour over coconut and nuts. Pour cream cheese mixture on top of cake mix. Bake at 350°. This will make a 9 x 13-inch cake.
Melt margarine on medium heat. Add sugar and graham cracker crumbs. Press out in bottom of large pie plate or casserole dish. Peel bananas and slice. Place on pie crust. Mix sweetened condensed milk with lemon juice. Add Cool Whip and all other ingredients. Mix well and pour on top of bananas in pie shell. Chill; cut into squares.
Wash and dry chicken. Coat with mixture of salt, pepper, paprika and biscuit mix. Melt butter and shortening in baking pan. Place chicken pieces, skin side down, in pan. Bake for 45 minutes at 425°. Turn skin side up and continue baking for 15 to 20 minutes, until golden brown and tender.
Mix all ingredients except cheese in ungreased 2-quart casserole or 12 x 7 1/2 x 2-inch baking dish. Sprinkle with cheese. Bake, uncovered, in 350° oven for 30 to 35 minutes until hot.
Cook butter and onion in microwave until onion is tender. Add remaining ingredients and mix well. Pour into baking dish and bake for 35 minutes at 350°.
Chop or grate cabbage just after a full moon, when points are up, and signs are one of the fruitful signs. The signs are: Cancer - crab or breast; Scorpio - scorpion and loins; Pisces - fish and feet. Boil ingredients and let cool. Pour over cabbage, which has been loosely packed in quart jars. Seal until ready to use. Makes 12 quarts of kraut.
Place all ingredients in large casserole. Cover very tightly with foil and another cover. Cook 3 1/2 hours in 350° oven. Serve over rice. Serves 4 to 6.
Trim crust from bread. Lightly butter. Saute sausage until lightly browned. Place 6 slices of bread into 3-quart casserole dish, buttered side up. Spread 1/2 sausage and cheese over bread. Repeat bread, sausage and cheese layers. Lightly beat together eggs and milk. Pour over sausage mixture. Press down until milk comes through. Refrigerate overnight. Bake 1 hour at 350°.
First put some noodels in a pan. Then put suace on top, then put cream cheese on top. Put the white cheese, then eat it!
Place flour in a mixing bowl. Cut in shortening with a fork. Add salt, vinegar, egg and water. Mix well. Self-rising flour can be used; omit salt. Makes 4 or 5 pie crusts.
Pour into bowl all the ingredients and melt in microwave for approximately 5 minutes. Stir. Pour into an oblong glass dish and let cool. Cut into squares.
First Layer: Mix flour, nuts and margarine. Press in a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
Sift flour with baking powder and salt into mixing bowl. Add shortening, 1 cup of sugar, egg and milk. Stir well, then beat. Add blueberries; mix in. Sprinkle top of cake batter with sugar after pouring into a greased cake pan. Bake at 350° for 45 minutes.
Grind everything, then mix in sugar and let stand overnight. You can make it a couple days ahead as this stays well in the refrigerator. Makes a lot.
Mix ingredients together. Put 1/2 mixture in a paper bag. Put 3 or 4 pieces of chicken in bag and shake. Do same with remaining chicken. Put in shallow pan; bake at 375° for 1 hour.
In a medium bowl, combine corn, kidney beans, green beans, onion and green pepper. For dressing, combine vinegar, sugar, water, olive oil, celery seed, salt, pepper and garlic powder. Mix well and pour over vegetables. Stir lightly; cover and chill for 4 to 24 hours. Serve with a slotted spoon. Makes 12 servings. Total fat 3 g (saturated fat less than 5 g and 0 mg cholesterol).
Use 1/2 stick of butter to grease pan. Put in chicken. Combine all 3 soups, sour cream and poppy seed and pour over chicken. Crush Ritz crackers over that. Melt butter and pour over crackers. Bake at 350° for 30 minutes. Serve with yellow rice.
Season the trout with salt and pepper. Line a well buttered baking dish with the parsley, onion, chives, chervil, mushrooms and tarragon leaves. Put the fish on top and pour the melted butter over them. Cover the dish with buttered foil and bake in a 400° oven for 10 to 12 minutes. Beat the egg yolks with the brandy. Remove the foil from the fish; pour the egg and brandy mixture over them, then sprinkle with the bread crumbs, mixed with the Gruyere cheese and a little dusting of paprika. Return to the oven and bake until the crumbs are golden brown. Serve in the baking dish. The classic accompaniments are large broiled onions and thick tomato slices, grilled, with sauteed mushrooms on each slice. Serves 6.
Dip cheese cubes in eggs, drench and flour. Dip in egg again. Roll cubes in bread crumbs and chill for 1 hour. Place on wax paper. Fry cheese in oil and drain on paper towel or bread. Serve immediately.
Place 1/2 of the cubed bread in 9 x 13 pan. Top with cubed cream cheese and cover with the rest of bread cubes. Beat remaining ingredients and pour over the bread. Cover with plastic wrap and refrigerate overnight. Bake in 375° oven for 45 minutes. Delicious with sugar, syrup and/or fruit. All ingredients can be substituted; fat free cheese, milk, or egg beaters. Serves 8.
Mix oleo and graham cracker crumbs. Press into bottom of a 9 x 12-inch pan. Let cream cheese stand at room temperature until softened. Mix sugar, Cool Whip and cream cheese together and stir in nuts. Pour over crust. Spread cherry pie filling over top. Chill at least 4 hours before cutting into squares. It is very rich. Serves 12.
Mix flour, cocoa and soda. Beat sugars and butter until fluffy. Add vanilla and eggs. Beat well. Add flour mixture and blend well. For each cookie, shape 1 tablespoon dough around 1 Rolo candy to form a ball. Combine nuts and sugar (1 tablespoon). Roll balls in sugar mixture. Bake 7 to 10 minutes. Makes 4 dozen.
Grease and flour Bundt pan. Place rolls in pan. Mix sugars, pudding, cinnamon and pecans. Pour over rolls. Pour butter or margarine over rolls and dry mixture. Set out overnight to rise. Do not cover. Bake at 350° for 30 minutes, until top is browned. Cool 10 minutes and turn out onto platter.
Combine sugar, margarine and milk. Boil about 5 minutes after boiling starts. Remove from heat and add Marshmallow Creme, vanilla and nuts. Pour into 9 x 13-inch greased pan. Cut into small squares.
Preheat oven to 350°. Combine flour, sugar and beaten egg; cut in butter until crumbly. Stir in peanuts. Reserving 2 cups crumb mixture, press remaining mixture on bottom of 13 x 9-inch baking pan. Bake 15 minutes or until lightly browned.
Wash and slice vegetables. Lay 4 large squares aluminum foil on counter. Place a hamburger patty on each, then layer on onions, potatoes and carrots; salt and pepper as you go. Repeat with another patty and layers of veggies. Wrap foil around stacks. Bake 1 hour in a 350° oven; cover with ketchup. Feeds 4.
Heat oven to 350°. In a large skillet, brown meat with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Add tomatoes, rice, salt, chili powder and pepper. Heat thoroughly, then put in an ungreased casserole. Cover and bake for 1 hour.
Mix well sugar and cocoa. Add and mix well, milk. Add 1 stick melted margarine. Bring to a hard boil and boil for 2 min., stirring constantly. Remove from heat and add peanut butter, vanilla and dry oats. Mix well and drop by spoonfuls on waxed paper or buttered tray.
Mix onion, soup and tomatoes. Place in 9 x 13-inch pan as follows: chips, chicken, soup mixture and top with cheese. Bake at 350° for 20 to 30 minutes.
Cut beef into cubes and brown in a little water in a 350° oven for 45 minutes to one hour. In a large skillet, mix the beef, onions, salt, pepper, garlic, bay leaves and water; cook on medium heat. In a small bowl, melt the butter and stir in flour until well mixed. Add this to skillet and stir. Cook until mixture thickens. Serve with cooked egg noodles or fried potatoes. Serves 6.
Mix dry ingredients thoroughly in large container (6 to 8 quarts). Cut in shortening with pastry blender or mixer until fine crumbs are obtained and shortening is evenly dispersed. Store, tightly covered, in refrigerator. Use within 3 months. Makes about 15 cups of mix. Use 3 cups of the mix with 2/3 cup water and mix as usual for biscuits.
For sauce, in a 2 quart casserole, stir together milk, cheese, sauce mix, caraway seed and pepper. Cook, covered, on 100% power (High) for 3 to 4 minutes (5 to 6 minutes in low wattage oven) or until bubbly.
Heat and simmer for 1/2 to 1 hour. (Remove spices before serving.)
In a large foil baking dish, combine artichokes, bread crumbs, oil, parsley, garlic and grated cheese. Toss together and bake, uncovered, until mixture is golden brown on top (approximately 30 minutes at 350°).
In a trifle bowl or large bowl with high sides, prepare cake mix per box instructions, but decrease cooking time by 5 minutes. Prepare pudding per instructions, but use 3 cups milk instead of four. Crush Heath bars into small pieces. Crumble 1/2 cake. Lay in bottom of bowl. Pour 1/2 (1/4 cup) Kahlua over cake. Pour 1/2 chocolate pudding over cake and Kahlua. Put 1/2 crushed Heath bars over all. Crumble rest of cake mix over all. Pour 1/2 (1/4 cup) Kahlua over cake.
Drain pineapple. Use pie filling of your choice. Mix all ingredients together. Refrigerate until good and cold.
Salt, pepper and flour chicken wings. Quick fry until lightly brown. Arrange in 9 x 13-inch oblong dish (spray with Pam). Prepare sauce by blending together all ingredients. Pour sauce over wings. Cover with foil and bake in 350° oven for 1 hour. Turn wings over and cook for 20 to 30 minutes more. You may uncover wings to thicken sauce. Serve warm or cooled to room temperature.
Mix first 4 ingredients and let stand 1 hour and drain. Mix 1 cup vinegar, 2 cups sugar, 2 tablespoons mustard seed, and 2 tablespoons celery seed. Boil 1 minute then cool to warm and pour over pickles. Keeps in refrigerator for weeks.
Mix all ingredients, except Bisquick and milk. Place in an ungreased 9 x 13-inch pan. Mix Bisquick and milk; place on top of mixture. Bake at 450° for 27 to 30 minutes or until top is golden brown.
Cream the margarine and sugar together. Add eggs and beat. Add bananas and mix thoroughly. Combine oil and vanilla. Set aside. Mix salt, flour and soda. Add to mixture alternately with liquid. Add nuts and drop by teaspoonful on greased cookie sheet. Bake at 350° for about 10 minutes. Cool. Ice with Banana Icing. Makes 6 to 7 dozen.
Combine cheese, bacon, stuffed olives, onion and mayonnaise. Spread 1 tablespoon on each rye slice. Top with black olive slices. Broil 2 minutes.
Brown hamburger, onion and salt; drain. Add soup, water, Minute rice, egg and cabbage. Bake in 9 x 13 pan for 1 hour at 325°.
Pour into 2 (9 x 5-inch) bread pans. Bake at 325° for 1 hour.
Bake cake according to directions. Cool. Cut into chunks. Place half in bottom of bowl. Pour in half the pudding alternating with remaining cake chunks. Spread pineapple over entire bowl. Spread cherries over pineapple. Insert knife around edges for color distribution. Spread Cool Whip over top. Garnish with chopped pecans.
Melt butter in small saucepan on low heat, then stir in flour. Turn to medium-high heat and stir in milk. Continue to stir until mixture thickens. Remove from heat and stir in cheese and salt. Stir until cheese melts. Makes a delicious topping for asparagus.
Fold all ingredients together. Pour into a 8 x 12 inch glass dish. Refrigerate. Can be made one day ahead of time.
Combine jello and boiling water to dissolve jello. Mash cream cheese with fork or put in blender. Combine all and put in 12 x 8 x 2-inch dish. Refrigerate.
Cut bacon in half crosswise. Mix sugar and cinnamon and roll bacon in mixture. Twist bacon slices into spirals and lay on cookie sheet. Bake at 350° for 20 minutes.
Allow bread dough to thaw in refrigerator overnight. Grease an 11 x 14-inch cookie sheet. Roll out dough onto cookie sheet. Spread Thousand Island dressing down the middle of the dough. On top of dressing, put 1/2 pastrami, 1/2 corned beef, 1/2 cheese and 1/2 sauerkraut. Repeat layers. Cut dough on the outside edges into 7 to 8 strips. Crisscross strips over middle and pinch. Brush with egg white. Bake for 20 to 25 minutes at 400°. Slice.
In a skillet, brown ground beef until crumbly. Drain off fat and place in bottom of a 9x13-inch casserole dish. Sprinkle with salt and pepper to taste. Put a layer of chopped onions on top then spread soup over onions. Cover with cheese and place Tater Tots, side by side, over cheese. Sprinkle garlic powder over Tater Tots.
Cut bacon in half. Shake a few pieces at a time in a bag with brown sugar. Place bacon on a cookie sheet. Bake at 400° for 5 to 10 minutes. Remove with tongs and place on waxed paper.
Preheat oven to 425°. Grease muffin cups; set aside. Sift flour, sugar and spices into bowl; set aside. Break egg into separate bowl; beat lightly with fork. Add applesauce, milk and shortening. Add flour mixture. Stir just until blended. Fill muffin cups about 3/4 full. Bake 20 minutes or until golden brown. Makes 12 muffins.
Cook spinach according to package directions. Drain and reserve liquid. Melt butter in saucepan over low heat. Add flour, stirring, until well blended and smooth. Do not brown. Add reserved spinach liquid, stirring constantly. Cook until smooth and thick. Add remaining ingredients, except bread crumbs. Stir until cheese melts. Combine with cooked spinach. Serve immediately or put into a casserole dish and top with bread crumbs. Spicy!!
Season with salt and pepper and brown good in a heavy skillet or Dutch oven with a cover. Pour in beer and add dill seed. Let simmer in a 300° oven for approximately 3 hours or until tender. Remove juices and make gravy.
Combine first 4 items; add ginger ale when ready to serve. Keep cold. Makes 2 3/4 quarts.
In saucepan, mix water, butter, seasoning mix and rice. Stir until seasoning mix is dissolved. Bring water to a boil. Cover and let simmer for 20 minutes. Remove from heat. Uncover and let stand 10 minutes or until liquid is absorbed.
Saute onion, pepper and celery in butter. Add turkey, salt, oregano, garlic and sugar. Add tomatoes, tomato sauce and water. Simmer 15 minutes. Place uncooked noodles in 13 x 9 x 2-inch pan that has been sprayed with nonstick spray. Pour mixture over it. Top with Mozzarella cheese. Bake at 350° for 30 to 45 minutes.
Break up vanilla bean and mix with vodka and sugar. Age one month in a sealed bottle. Shake often. To use, strain off amount called for in recipe.
Preheat oven to 350°. Combine first 6 ingredients. In medium bowl, combine next 4 ingredients. Combine the two mixtures. Spray pan with nonstick spray. Spread batter in pan. Bake for 25 minutes. Cool and cut into bars.
Brown ground beef, onion and pepper. Drain. Add taco seasoning, Ro-Tel, soup, milk and Worcestershire. Heat evenly. In a separate bowl, combine cheeses. Wrap cheese into tortilla shells and layer into a baking dish. Pour ground beef mixture over tortillas. Top with remaining cheese. Bake 15 to 20 minutes in a preheated 350° oven. Serve with sour cream.
Brown hamburger and onion. Add peas, corn, kidney beans, stewed tomatoes and Ro-Tel tomatoes with juices. Bring to boil. Add Velveeta and let cheese melt. Ready to serve.
Mix potatoes and eggs with enough flour to hold together large dumplings. Drop in boiling salted water. Cook until done, about 30 to 40 minutes. Cut up several slices of bacon into small squares. Add a large onion (diced) and fry until onion is tender. Thoroughly coat dumplings in this mixture and fry lightly until brown. I use some butter to fry onions in until transparent. Pour over the dumplings; this is good. I don't use bacon grease. Pour that off.
Beat all ingredients on low for 1 minute, scraping bowl constantly. Beat on medium for 1 minute; pour into 2 loaf pans (grease bottoms only). Bake 1 hour at 325°. (A glass baking pans takes approximately 20 minutes more.) Makes 2 loaves.
Preheat oven to 325°.	Butter	bottom	of pan and line with waxed paper; set aside. Cream butter until soft and fluffy. Add sugar	gradually, beating thoroughly. Blend in vanilla and lemon rind. Add eggs, one at a time, beating well after each addition. Toss cherries and nuts with 1 cup of flour.	Stir remaining flour with salt and fold into batter, 1/2 cup at a time, mixing only until smooth. Fold in cherries and nuts. Bake 1 hour and 45 minutes. Cool on wire rack at least 10 minutes before turning out onto platter. Cake will keep several weeks if stored in a tightly covered container.
Butter square pan, 8 x 8 x 2-inch. Melt bark and milk together; add almonds and extract. Pour into pan. Refrigerate 1 1/2 hours. One square contains 55 calories.
Heat shortening in electric skillet to 350°. Have enough to come halfway up on chicken. Roll chicken pieces in flour and pancake flour. Place in hot shortening or oil. Salt chicken. Cover and cook until brown. Turn over and brown other side. Take out; place on a paper towel to drain excess oil. Serve hot. Time for cooking is about 12 to 15 minutes.
Mix. Pat in pie pan. Prick pie crust before baking. Bake in a 350° oven for 15 minutes. Makes 1 pie.
Cook the onion in butter until tender. Combine ham, eggs, cheese, crackers, milk and pepper. Mix well. Pour into a 10 x 6 x 1 1/2-inch dish. Bake at 350° for 45 to 60 minutes until a knife inserted just off center comes out clean. Makes 6 servings.
Cream together margarine, Crisco and sugar. Add egg yolks; add flour and soda to mixture alternating with buttermilk, beginning and ending with flour. Stir in nuts and coconut. Fold in beaten egg whites. Bake in three 9-inch greased and floured pans at 350° about 20 minutes. Makes 3 layers.
Bring water, sugar and cream of tartar to a boil. Drop 24 crackers into syrup. Boil for 2 minutes. Pour in pie shell. Put brown sugar, butter and cinnamon on top of mixture. Put top pie crust on. Bake at 400° for 40 minutes. Let cool and serve. Tastes like apple pie.
Stir jello into Cool Whip to dissolve. Stir in pineapple and cottage cheese. Chill.
Combine soup, water, salt, onion and pepper; bring to boil, stirring occasionally. Pour 1/2 of mixture into a greased 1 1/2-quart casserole. Make three layers in casserole, using Minute rice (right from the box), peas and tuna. Add remaining soup. Sprinkle with grated cheese. Bake, covered, at 375° for 20 to 25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimiento. Makes 4 servings.
Prepare jello and let chill. Combine butter, shortening, sugar and eggs, mixing well. Fold in pineapple and nuts. Layer dish with graham crackers. Add part of prepared mixture on graham crackers. Add another layer of graham crackers, followed by another layer of mixture. Top with a layer of graham crackers. Pour partially jelled jello on top.
Peel, clean and cut shrimp along the back to butterfly. Dip in flour, then in egg and finally in crumbs, that have been mixed with the almonds. Heat 1/2-inch oil in a frying pan and fry shrimp over medium heat until they curl. Do not overcook. Serves 2 to 3.
Brown meatballs and put in crock-pot. Add 1 bottle chili sauce and 1 (10 ounce) jar grape jelly. Cook 5 hours on low.
Cut Crisco into flour and salt. Mix in the water until it forms a ball of dough.
Wash and slice cucumbers. Then slice onions. Cover with water. Add salt. Let soak for 3 hours, then drain.
In a 5-quart kettle or saucepan, heat oil over a medium heat until hot. Add chicken and cook, stirring often, until chicken turns white. Remove to a plate. Add veggies to pot. Cook, stirring occasionally, until onion is tender (3 to 5 minutes). Stir in broth, water, alphabets and spices. Heat to boiling, then reduce heat to medium-low. Return chicken to pot. Simmer for 15 minutes or until alphabets and carrots are tender.
In large mixing bowl blend together cake mix, 1 egg and melted margarine. Put into 9 x 13-inch ungreased pan. In small bowl blend well the cream cheese, 2 eggs and confectioners sugar. Pour mixture over first layer. Bake 30 to 40 minutes at 350°.
Pour broth and water together in 3-quart pan. Add potatoes, onion, celery and tomatoes. While this is cooking, cook ground beef and drain. When all is tender, add Velveeta cheese and stir until melted. Do not boil after adding cheese. Do not add any salt or pepper as cheese has enough.
Mix beef, onion, tomatoes with liquid, salt, and Worcestershire sauce. Spoon into a greased 3-quart casserole. Layer the potatoes, corn, lima beans and bell pepper on top. Bake covered at 375° for 45 minutes. Sprinkle with the cheese and continue baking, uncovered, for 30 minutes. Yields 8 servings.
Place ham on rack in shallow pan. Add 1/2 cup water. Heat in a 325° oven for 1 hour. Turn ham over and continue to heat for 1 1/2 hours.
Cream together butter and sugar. Beat in egg and vanilla. In a small bowl, combine flour and salt. In a measuring cup, combine applesauce and baking soda. Alternately stir in flour mixture and applesauce mixture into creamed butter mixture. Stir in raisins, if desired. Fill greased muffin tins 2/3 full. Bake in preheated 375° oven for 15 to 20 minutes. Yield: 12 to 15 muffins.