HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, cook chicken and red or green pepper in margarine until pepper is tender. Stir together flour, bouillon, pepper, milk and 1 cup of water. Add to the skillet. Cook and stir until thickened and bubbly. Add cheese, spaghetti and mushrooms. Turn into a 2-quart casserole. Sprinkle with crumbs. Bake in a 350° oven for 20 to 25 minutes until heated through.
Cream shortening with sugar. Add eggs slowly, mixing thoroughly. Add nuts and then dry ingredients. Shape into 1 foot rolls (like shaping long thin meat loaf). Put in icebox overnight. When ready to bake, slice in 1/4-inch pieces. Bake in a 375° oven for approximately 10 to 15 minutes or until brown on bottoms. These will be very crunchy when cool.
Saute onion in margarine. Add remaining ingredients. Simmer 10 minutes on low heat. Great on chicken, pork chops and venison.
Cut meat into serving pieces; put them in large saucepan. Add water; cover. Bring to a boil; simmer for 1 hour. Remove meat from pan; set aside. Leave liquid in pan. Layer meat and cabbage in same pan while you sprinkle each layer with flour and salt. Put pepper bag into kettle. Cover; bring to a boil. Simmer for 1 hour. Serve with boiled potatoes and cranberry sauce.
Mix 2 pkgs. of flavoring from noodles with sugar and oil. Mix well and set aside.
Saute meats and pepper flakes until brown. Drain. Turn to simmer and add cheese. Stir until melted. Add seasoning. Spread on cocktail rye. Place on cookie sheets and freeze, then store in freezer Ziploc bags.
Combine in food processor. Cook at 350° for 30 minutes. Serve with crackers.
Place layers of cake, strawberry Jell-O mixture, pudding mixture and Cool Whip in large bowl; repeat layers, topping with Cool Whip. Make several hours ahead or night before. Delicious light dessert if made with low-fat milk and light Cool Whip.
Bake cake according to directions on cake box in a 9 x 13-inch pan; let cool. Spread on top of cooled cake in order: Eagle Brand milk, pineapple (do not drain), Cool Whip and sprinkle coconut on top.
Combine undiluted soup, mayonnaise, lemon juice and salt. Add turkey, rice, eggs, celery, water chestnuts and onions. Mix well. Pour into buttered 1 1/2-quart casserole. Combine crumbs and butter. Mix in almonds. Sprinkle on top. Bake at 375° for 25 to 30 minutes.
Cream butter and cream cheese until soft and fluffy. Add sugar, beat well; add egg yolks, one at a time. Add sifted flour and beat well. Stir in vanilla. Fold in stiffly beaten egg whites. Beat until very fluffy. Spoon into buttered and floured tube pan. Bake at 350° for 1 hour.
Drain pineapple chunks, reserving juice. Slice bananas into pineapple juice and let set for 2 to 3 minutes to help keep from turning brown. Drain oranges and bananas. Mix all ingredients, adding pie filling last. This is good as a salad or topping for cake!
In 3-quart saucepan, brown the meat over high heat. After browned, reduce heat and braise for about 1 hour adding a little water as needed. Add diced onions, stir and cook until translucent. Add salt, pepper and tomato sauce along with the juice from the peas (or beans). Cover, reduce heat and let simmer for approximately one hour until sauce thickens. Add peas or beans and just heat through. Serve immediately over rice.
Cut in small pieces, pineapple, cherries and dates. Sprinkle 1 cup plain flour over fruit. Cream sugar and butter. Add other flour and beat eggs, cinnamon and soda. Pour on fruit. Mix by hand. Drop by teaspoon on cookie sheet. Bake at 325° for 20 to 25 minutes. Don't cover for at least 3 hours after baking.
Mix together liquids and pour over chicken in baking pan. Bake 2 1/2 hours at 300°.
Mix sugar, cornstarch, salt and milk. Microwave on high for approx. 6 minutes, stirring often. When mixture starts to thicken, beat the egg yolks and add some of the hot mixture to them. Stir and slowly add this to the rest of the mixture. Microwave 1 more minute. Check for thickening consistency. Remove, add butter and vanilla. Pour into pie shell. Use egg whites to make meringue. Brown top in oven.
Blend brown sugar and eggs. Melt margarine and mix with brown sugar mixture. Blend in flour, nuts and vanilla. Pour into greased pan and bake at 350° for 30 to 35 minutes until brown.
Heat sugar and syrup until sugar is dissolved and it just comes to a boil. Remove from heat and stir in peanut butter. Add cornflakes and stir until mixed. Drop by spoonfuls on wax paper or foil.
Sprinkle salt over cucumbers, green pepper and onions. Let stand for 2 hours. Do not drain. Mix sugar, celery seed and vinegar. Stir this mixture occasionally during the time cucumbers are standing. At the end of 2 hours, sugar will be dissolved. Pour cold syrup over vegetables and refrigerate in a covered container. They can be eaten when chilled. They keep for weeks.
Saute onion, green pepper and garlic with smoked sausage. Add water and rice; cook 20 minutes or until rice is done. Add beans and tomatoes. Good as a vegetable dish with sausage left out.
Peel and chop apples and pears. Begin cooking them in large saucepan in cider and lemon juice, stirring frequently. Add sugar and spices as juices come from fruit. Add remaining ingredients and cook, stirring frequently, at gentle bubble, until moisture cooks off and mixture thickens. Keeps well for several weeks in the refrigerator. Freeze or can for longer storage. Serve warm as a side dish or garnish for beef, ham or pork. Also makes a good stuffing for pork chops.
Fix cake mix according to directions and let cool. Cut the layers in half with a string and set aside.
Mix all ingredients well. Beat eggs whites until stiff, then fold into cake mixture. Beat well. Pour in greased tube pan. Cook 1 hour and 15 minutes at 350° or until done when tested. Cool before slicing.
Poke holes in meat with kitchen fork. Marinade for 6 to 24 hours. The longer the better. Poke more holes in the meat and turn.
In a large container, combine cranberry-raspberry drink, lemon juice and sugar. Stir well until sugar dissolves. Chill. Just before serving, add raspberries and carbonated beverage. Serve over ice. Makes 2 1/2 quarts.
Mix milk, sugar, biscuit mix, eggs, orange rind, butter and vanilla in blender. Pour into greased or buttered 9-inch pie dish or pan. Let stand for 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes.
Toss carrots, onions and potatoes with dressing. Bake in a casserole for 1 hour or until tender, stirring occasionally, at 400°. Very easy. Very tasty!
Cook macaroni as directed. Combine cottage cheese, sour cream, egg, salt and pepper in bowl. Stir in shredded cheese. Add macaroni. Pour in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Wash and drain strawberries. Bake pie crust, cool and fill with strawberries. Bring the sugar, cornstarch and water to a boil. Cook until thick. Remove from heat and add jello. Allow the mixture to cool and pour over strawberries. Refrigerate. Top with Cool Whip before serving.
Measure 1/4 cup gravy from jar and combine with beef and next 5 ingredients. Form into a loaf (8 x 4 x 1 1/2-inch) in a shallow baking pan. Bake in 350° oven 1 hour. Remove from oven and carefully drain fat. Spread hot mashed potatoes over top and sides of meat loaf. Drizzle melted butter over top of potatoes. Garnish with gravy and paprika.
Cream butter and sugar. Add and beat into mixture one egg at a time. Mix in creamed corn, peppers, cheese and milk. Sift dry ingredients into mixture. Mix just enough to blend well. Turn into a 9 x 13-inch pan and bake at 40 minutes in preheated oven at 325°.
In skillet, lightly brown meat with onion and seasonings; drain off fat. Set aside. In buttered casserole (2 to 2 1/2-quart), cut cabbage in medium size shreds to cover bottom of dish. Add about 4 layers of sliced potatoes (about 6 medium size). Arrange the browned meat over the potatoes. Pour tomato juice over the meat. Cover and bake 1 to 1 1/2 hours in a 350° oven. Serves 6.
Blend oil, sugar, eggs and vanilla. Mix dry ingredients together. Add dry ingredients gradually into batter. Add nuts and chips. Mix by hand. Moisten hands with oil and roll into 4 rolls. Bake at 350° for 30 to 40 minutes on ungreased cookie sheet. Slice after removing from oven.
Marinate chicken at least 2 hours in pineapple juice, brown sugar and soy sauce mixture. Place chicken on grill and cook for 8 minutes on each side. Brush with marinade. Cut chicken into bite-size pieces and brush with Margarita Butter. Serve chicken on mixed greens, topped with shredded Co-Jack cheese, tomato wedges, croutons and choice of dressing. Serves 2.
Cook hamburger and drain. Add remaining ingredients in pan. Cook on low about 30 minutes. Serve with hamburger buns.
Set out small baking dish. Wash carrots and pare or scrape (peel). Cook whole carrots 15 to 25 minutes or until just tender. Meanwhile, combine brown sugar, water and butter or margarine in a small saucepan. Stirring constantly, cook over medium heat until sugar is dissolved. Drain carrots and place in baking dish. Cover with sugar mixture. Bake at 350° about 10 minutes or until carrots are completely glazed; baste occasionally. Takes 30 minutes, yields 6 servings.
Heat oven to 325°. Coat 2 (9 x 5-inch) loaf pans with cooking spray.
Combine egg and milk. Cut London broil into 1/4 inch strips. Dip London broil into egg and milk mixture, then into bread crumbs and fry in butter approximately 5 minutes on each side.
Peel and dice potatoes. Boil in salted water until done but not overcooked. Drain almost all of water and let cool. Dice onion, green pepper and eggs. Mix all with pickle cubes, mayonnaise, mustard, vinegar and black pepper. Let stand until potatoes cool. Mix all together. Pour on serving platter and sprinkle top with paprika. Serves 6 to 8.
Cook chicken in 2 cups of water until done. Remove chicken from water and cube. Peel and cube potatoes. Cook until done in water that chicken was cooked in. Add vegetables to potatoes and cook until tender. Add soup and chicken. Mix well. Put in pie shell and place second pie shell on top. Bake until golden brown (approximately 30 minutes).
Mix and beat 6 minutes on medium speed. Bake in Bundt cake pan at 350°, approximately 50 minutes.
Preheat oven to 400°. Cream flour, butter and sugar. Add slightly beaten eggs. Add Karo. (I use a little more than 3/4 cup white with enough dark to finish out the cup.) Add vanilla and nuts. Mix only enough to blend ingredients. Pour into crust. Bake at 400° for 10 minutes. Reduce temperature to 325° and continue baking until pie is almost firm. It will still shake slightly in the center. (This is approximately 30 minutes.)
Place corn in boiling water. Add salt. Boil corn for 30 minutes. Remove corn; add butter and salt to taste. Serves 2.
Sift together flour, baking powder and salt. In a saucepan, heat milk and butter until butter melts. Keep hot. Beat eggs at high speed of mixer until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating constantly for 4-5 minutes. Add dry ingredients and stir until just blended. Stir in hot mild and vanilla. Blend well. Divide batter between 2 greased and floured 8-inch cake pans. Bake 350 degrees for 20 minutes or until done. Cool in pans 10 minutes.
Heat chicken stock over high heat, bring to a boil. Add the Tom Yam Goong paste, lemon grass sprig and bring to a boil. Reduce heat to low, simmer and cover for 10 minutes. Add shrimp and mushrooms and cook for 2 minutes. Do not overcook shrimp. Add lime juice and garnish with coriander sprigs. Serve immediately.
Pour fruit with juices into a 9 x 13-inch pan. Season apples with cinnamon, sugar and ginger. Dot with butter. Sprinkle dry cake mix over fruit. Bake at 350° until brown.
Cream sugar and shortening; add molasses, vanilla and eggs and beat thoroughly. Sift together dry ingredients and add alternately with milk to creamed mixture. Divide batter into 6 equal parts and shape into round balls. Place each ball in the middle of a greased and floured 9-inch cake pan. Pat dough to edge of pan. Bake for 10 to 12 minutes at 375°. Cool layers slightly, about 2 minutes and remove from pan. Spread hot filling on top of each layer. Let cake ripen in closed container for 10 to 12 hours before serving.
Soak yeast in warm water 5 minutes. Combine buttermilk, sugar, salt, soda, shortening, eggs, yeast mixture and half of flour in mixing bowl.
Cook and drain spinach and broccoli as directed on package. Mix with cheese, melted butter, salt and pepper. Put in greased 1 1/2-quart casserole. Top with fresh bread crumbs, which have been tossed in 1/4 cup butter and sage. Bake for 15 minutes at 350°.
Mix in pan salt, pepper, catsup, onions, chili pepper or powder and tomato paste. Bring to boil, add raw hamburger, simmer for 4 hours. Add water if you want thinner. If you don't want to make that much, use 1/2 of everything but, don't forget you can always freeze it.
Heat oven to 375°. Brush 2 large cookie sheets with 1 teaspoon oil. Arrange potato slices in one flat layer. Brush potatoes with remaining oil and bake until golden brown. Check often since they brown at different rates, about 15 to 20 minutes. Transfer to paper towel and sprinkle with rosemary and salt while hot. Makes 4 servings. Prep time: 10 minutes. Cooking time: 20 minutes.
Combine first 5 ingredients, then add remaining ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 15 minutes, until edges are golden brown.
Preheat oven to 275°. Melt butter in heavy baking dish. Stir in salt. Add pecans and toss well until thoroughly coated. Add Worcestershire, cayenne pepper, cinnamon and Tabasco. Toss again. Roast in oven 45 minutes, stirring frequently until nuts are crisp. Turn off oven and leave in closed oven for another 1/2 hour. Makes 4 cups. These will keep or freeze.
Heat oven to 350°. Lightly grease cookie sheet. Reserve 1/3 cup of the frosting in large bowl. Combine remaining frosting, peanut butter and egg; blend well. Lightly spoon flour in measuring cup. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Flatten each into 2-inch circle with bottom of glass dipped in sugar. Bake at 375° for 4 to 7 minutes or until set. Do not overbake. Cool 1 minute. Remove from cookie sheets. Cool completely. Lightly frost with reserved 1/3 cup frosting. Makes 4 dozen.
Roll chicken in flour. Saute in butter until golden brown. Mix soup, onion and seasonings in saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Pour rice into shallow 2-quart casserole. Stir all except 1/3 cup soup mixture into rice. Top with chicken. Pour on remaining soup mixture. Cover. Bake 30 minutes in 375° oven. Sprinkle with paprika.
Fix jello as directed, adding 1/2 cup sugar. Let set until the consistency of jelly, then whip and fold in drained pineapple. Whip cream and fold into mixture. Put in 9 x 13-inch dish and refrigerate. This can be served plain or on a lettuce leaf. The juice from the pineapple can be used in making the jello.
Cream the cheese and butter together (must be at room temperature). Mix remaining ingredients. Roll into balls or cut like biscuits. Place on ungreased cookie sheet and top with pecans. Bake at 350° for 10 to 12 minutes. Sprinkle with powdered sugar when cool.
Thaw fish if frozen. Place fish in a shallow dish or large glass pie plate. (Note: metal pie tin may not react well with the lemon juice for 6 hours.)
Mix meat together with the rice, water, egg, onion, garlic, salt and pepper. Melt 2 tablespoons shortening in skillet. Shape meat balls. Brown in skillet; stir together other ingredients. Pour over meat balls. Reduce heat; cover and simmer 45 minutes or until done. If necessary, add water while cooking.
Sift flour, salt and baking powder together. Cream butter, sugar and eggs. Add vanilla, milk and dry ingredients. Blend well. Place dough on a lightly floured board. Sprinkle a little flour over the dough and roll to about 1/2-inch thick. Cut with cookie cutter. Place on cookie sheet and bake in a moderate oven at 350° or 375° for about 12 to 15 minutes or until lightly browned on top. This recipe does not call for pecans, but I add 1 cup chopped. It makes them better.
Cook pumpkin and drain. Then add ingredients; beat until smooth. Pour into 9-inch pie crust. Bake at 350° for 55 minutes. Makes 3 pies.
Mix meat with the salt, pepper and parsley. Divide into 8 portions. Flatten each portion to make rounds 4 to 5 inches in diameter. Top 4 patties with onion, tomato and cheese. Top 4 patties with mustard, relish and mayonnaise. Place relish patties over other patties, carefully enclosing all the relishes on the inside. Press out any air bubbles and seal well. Broil or grill about 4 minutes on each side. Top with lettuce and place into prepared buns. Serve immediately.
Combine raisins and water, bring to a boil. Add oil, cinnamon, ginger and cloves. Let cool. Combine flour, baking powder, baking soda and salt in a separate bowl. Beat eggs in separate bowl, then add to cooled raisin mixture. Add dry ingredients. (I use whole wheat flour.) Bake at 350° until toothpick comes out clean. (If mixture seems too wet, add a little more flour.)
Mix lime jello with regular amount of water. Pour into large rectangular Pyrex dish and allow to set. Mix 1 cup hot water with lemon jello and dissolve. Add marshmallows and cream cheese. Melt thoroughly.
Melt morsels in double boiler. When melted, add noodles and peanuts. Mix well and drop by tablespoons on wax paper. Chill to set.
Soften cheese. Blend in ham. Refrigerate until firm. Shape into about 30 small balls. Roll in finely chopped nuts. Refrigerate until serving time. Serve on toothpicks. Makes about 30 balls.
Peel bananas; slice in half. Place in bowl in an "X" design. Put chocolate between each banana slice and peanut butter in the center of the bowl. Dip banana in chocolate and/or peanut butter, then eat!
Preheat oven to 350°. Mix all ingredients together in casserole dish. Cook, covered, 15 minutes, then uncover for 40 minutes. Stir again before serving.
Cook unpared sweet potatoes in boiling, salted water for 25 minutes or until tender. Drain and cool. In saucepan, mix cornstarch, cinnamon, salt and sugar. Stir in water. Cook over low heat until sauce is clear. Stir in lemon juice and brandy. Peel potatoes and slice crosswise 1/4 to 1/2-inch thick. Put slices into a buttered 9-inch square baking dish. Pour sauce over all. Bake at 375° for 30 minutes, basting occasionally. Serves 8.
In 12-inch skillet, brown chicken in oil and butter; remove to plate. To drippings in skillet, add potatoes and apples; cook, stirring, until browned. With slotted spoon, remove to bowl. To skillet, add onion; cook, stirring, until browned. Return chicken to skillet and add next 4 ingredients. Bring to boil over high heat. Reduce heat; cover and simmer 15 minutes. Return potatoes to skillet; cover and simmer 10 minutes. Return apples to skillet; cover and simmer 10 minutes until all are tender. Arrange on platter. Skim fat from liquid in skillet. Stir together water and flour; add to skillet. Cook, stirring, over low heat until mixture boils and thickens; spoon over chicken.
Mix lemon Jell-O according to package directions. When set, mix lemon pudding. Slice bananas (crosswise). Place over Jell-O mixture. Immediately cover with pudding mixture. Cover with Cool Whip and chopped pecans. Refrigerate.
Dredge pork chops in flour; brown on both sides in oil in a large skillet over medium heat. Drain on paper towels. Reserve 1 tablespoon of drippings in skillet. Saute onion and bell pepper in hot drippings until tender. Add tomatoes, Worcestershire sauce, salt and pepper. Return pork chops to skillet. Cover and simmer 1 hour or until pork chops are tender. Serve over rice. Yields 6 servings.
In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring occasionally. In 2-quart oblong baking dish, spread 1 1/2 cups meat mixture. Top with three uncooked lasagna noodles, half of the Ricotta cheese and half of the Mozzarella cheese. Repeat layers. Top with remaining meat mixture. Slowly pour water around inside edges of baking dish. Cover tightly with foil. Bake at 375° for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. Garnish each serving with salad greens and tomatoes, if desired. Makes 8 main dish servings. Preparation Time: 10 minutes. Cook Time: 65 minutes. Stand Time: 10 minutes.
Combine both ingredients in a mixing bowl. Mix until blended and smooth. Store in refrigerator.
Cut bread in half lengthwise. Scoop avocado out and mash well with a fork. Squeeze lime juice into avocado, mash a little more. Spread avocado on bread. Place sliced garlic here and there. Top with red onion, cheese and tomatoes. Bake at 400° for about 10 minutes or until cheese is melted well. Serves 4.
Boil and debone chicken; soak tortillas in 1 cup broth until soft. Place tortillas in bottom of casserole dish. Place a layer of chicken, a layer of cheese, onion and pepper on tortillas. Pour soup over top. Add tomatoes; sprinkle with cheese. Bake at 350° for 1 hour.
Prepare cake batter using the box instructions. For more of a pineapple flavor, use the juice from the pineapple can instead of water. Cover the entire bottom of an electric skillet with 2 sheets of waxed paper. Turn to 250° and melt the margarine. Spread the brown sugar over the margarine. Place the pineapple slices in the skillet. Place a cherry in the center of each slice. Pour batter of cake on top of the pineapple. Place the cover on the skillet with the vent open. Bake 30 to 40 minutes. The cake will look moist and uneven. Turn onto serving plate. Slowly peel off wax paper.
Boil sugar, cocoa, salt and oleo 2 1/2 minutes. Remove from heat and stir in peanut butter, vanilla and oatmeal. Drop by spoonful on wax paper. Let cool.
Cut potatoes in half lengthwise. Squeeze margarine on cut side of potato to cover top. Sprinkle paprika, chili powder, salt and pepper to taste. Cover with Parmesan cheese. Place cut side down on pan sprayed with Pam. Bake at 350° for 30 minutes.
Stir-fry chicken in hot oil in a large skillet until brown. Add vegetables, stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic and ginger. Add to skillet. Bring to boil and boil 1 minute.
Cook spinach and drain well. Mix with other ingredients. Refrigerate at least 1 hour. Form into 1-inch balls. May be frozen. Bake at 350° for 15 to 20 minutes or 25 minutes if frozen.
Spread cherry pie filling in a cake pan. Sprinkle dry cake mix over pie filling. Melt margarine and pour over cake mix. Sprinkle nuts on top. Bake at 350° for 50 minutes to 1 hour or until golden brown. Serve warm or cold with ice cream or Cool Whip.
Mix well. Gradually add 1 cup tap water and thoroughly mix all ingredients. Spoon off into deep hot cooking fat. Let brown. Serve hot. Yields 30 hush puppies.
Combine Treet, cheese and vegetables. Stir in mayonnaise. Place 1/4 cup mixture on each bun half. Broil 8 to 10-inches from heat until mixture is hot and bubbly, about 5 minutes.
In bowl, combine the eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground beef. Thoroughly mix meat and seasonings.
Drain liquid off chopped tomatoes. Add salt. Stir a little with hands to mix salt and tomatoes. Cover and let stand 2 hours. Drain well. Add other ingredients. Cook until done. Lift out spices. Fill jars and seal.
In a med. saucepan melt margarine. Remove from heat. Add water and sweetener. Stir in cracker crumbs until thoroughly combined.
Sift and then measure the flour. Sift with soda, salt and spices. Cream the butter until light and lemon colored. Add sugar, gradually, beating after each addition, until light and fluffy. Gradually add eggs.
Combine soup, milk and cream. Saute onion in oleo (microwave is quicker). Add to soup mixture. Add chilies, salt, pepper and chicken. Cook slowly 15 to 20 minutes on top of stove. Serve in soup bowls with cheese sprinkled on top. Tortilla chips optional. Serves 4.
In saucepan, heat broth, tomatoes, garlic and basil to boiling. Add rice. Reduce heat to low. Cover; simmer 20 minutes. Add undrained chicken, peas and hot pepper sauce. Cover; simmer 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, 5 minutes. Serves 4.