HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; pour over stuffing mix. Toss lightly. In casserole dish, start by putting 1/3 of stuffing, a layer of chicken, onions, soup and broth. Repeat this and end with remaining stuffing on top. Bake 45 minutes in 350° oven.
Brown sausage; set aside. Separate rolls into 8 triangles. Place triangles with points toward center of 12-inch greased pizza pan (deep dish). Press bottom and sides to form crust; seal perforations. Spoon sausage over dough. Sprinkle with hash browns and cheese. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Garnish with pimientos and fresh oregano, if desired. Serves 6.
Cook and stir hamburger meat and onion in margarine in a 10-inch skillet until meat is light brown. Stir in flour, garlic and pepper. Cook, stirring constantly, 5 minutes. Stir in soup. Heat to boiling, stirring constantly; reduce heat. Simmer, uncovered 10 minutes. Stir in sour cream; heat through. Serve over hot noodles. Makes about 4 servings.
Saute onions, pepper and celery in margarine; add pimiento, water chestnuts and soup and mix well. Fold in peas; top with cracker crumbs and bake in buttered dish at 350° for 20 to 30 minutes. May be made ahead and frozen until ready to bake and serve.
Mix butter, oil and sugar. Mix dry ingredients and add oil mixture. Add eggs, one at a time. Mix in bananas and nuts. Bake in 2 well-greased pans at 325° for 1 hour. Makes 2 large loaves.
In a large mixing bowl, cream the sugar and cream cheese. In a separate bowl, mix together strawberries and strawberry liquid, pineapple, nuts and bananas. Fold fruit into cream cheese mixture. Add whipped topping; fold until well blended. Pour into a 9 x 13-inch dish or 2 smaller dishes. Garnish with whole or sliced strawberries. Freeze. Defrost slightly before serving as a salad or dessert.
Cook pasta; rinse and drain. Combine all the remaining ingredients in a large bowl. Add pasta.
Cream sugar and egg. Add milk, flour and baking powder. Add cherries and nuts. Stir all together and bake in a greased and floured 9-inch pan at 350° for 30 to 45 minutes.
Combine brown sugar, Crisco, salt, vanilla and eggs and beat. Sift together flour and baking soda. Blend together.
Mix first 6 ingredients and put in baking dish. Mix 1/3 cup dry bread crumbs and 1 cup grated cheese. Put on top and bake at 350° for 30 minutes.
Cut the steak into strips. Cut onions and peppers into strips. Put tomato sauce and tomatoes into pot or crock-pot. Season to taste with spices. Add steak, pepper and onions. Cook until tender. Pour over rice or noodles.
Combine flour, salt, cream of tartar and soda. Set aside. Combine sugar, butter and lemon juice in a large mixing bowl. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together jam and buttermilk. Add to cream mixture alternately with dry ingredients. Mix well. Spoon batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 55 minutes or until bread tests done. Let cool before removing from pans.
Boil broccoli and onion in water until tender. Add cheese and salt. After cheese melts, add milk and stir. Place in blender and process on medium until blended. Heat to boiling. If thicker soup is desired, mix 1/3 cup flour and 1/2 cup water. Stir into soup. Cook and stir until soup is the consistency of heavy cream.
Heat cranberry sauce, stirring, until it becomes liquid. Soften Jell-O in cold water and dissolve in boiling cranberry juice. Add liquid cranberry sauce and stir until blended. Stir in Port wine. Pour into 10 dessert or wine glasses and refrigerate until partially set. Add water chestnuts and refrigerate until firm.
Mix dry ingredients. Add onions, then milk, then just a little water, then egg. Roll in balls 3/4-inch thick. Cook in deep fryer until golden brown. Makes 8 to 10 servings. The batter may be stored in refrigerator overnight.
Wash pokeweed leaves thoroughly; drain. Put greens in saucepan. Add 1 cup water. Cover and cook 5 to 10 minutes, or until tender. Pour into colander and run cold water over to rinse it; drain.
Saute onion in shortening until tender. Add paprika and mix well. Add sliced cabbage, vinegar, water and salt. Mix. Cook under low heat until cabbage is tender, stirring occasionally.
Fry bacon until crisp. Set aside. Cut broccoli flowerets from stem and place in a large bowl. You can use broccoli stems if peeled. Add raisins and chopped onions (green parts too).
Cook and drain noodles. Mix noodles, carrots, eggs, salt, pepper and Miracle Whip.
Sift together flour, sugar, salt, baking powder and soda. Use juice and grated rind of orange. Add enough water to make 3/4 cup liquid. Add to dry ingredients. Add egg, nuts and chopped cranberries. Stir well; pour into well-greased and floured loaf pan. Bake at 325° for about 50 minutes. Makes one loaf.
Dissolve jello in 9 cups of boiling water. Combine with 4 cups of sugar and 4 cups of water and bring to a boil; add Jell-O mixture. Cool and add lemon and pineapple juice. Pour into four 1/2 gallon milk cartons and freeze. Set out to thaw until slushy. Put in punch bowl and add 1 quart ginger ale to each 1/2 gallon of mix.
Cook squash in 1/2 cup boiling water for 8 to 10 minutes; drain. Place squash in large bowl and mash. Stir in mayonnaise and next 8 ingredients. Spoon mixture into a lightly greased 1 1/2-quart baking dish. Sprinkle with bread crumbs and dot with butter. Bake at 350° for 35 to 40 minutes. Yields 6 servings.
Add enough soy sauce to brown sugar to make a paste; coat steak or chops and let stand in refrigerator 2 hours or overnight.
Sift dry ingredients and then cut Crisco into flour mixture. Beat 1 egg yolk and put in measuring cup and fill with milk until cup is 2/3 full. Add to flour mixture and divide into two parts. Roll out one part and put on cookie sheet or into jellyroll pan. Prepare fresh apples as you would for pie. (Peel, cut into slices, add sugar, flour and cinnamon.) Place apple filling in pan, enough to fill to the top, and dot with butter. Roll out the other part of the dough and place over the top. Beat 1 egg white and spread this over the top crust to give a nice shiny appearance. Bake at 375 degrees for 50 minutes. When warm, glaze with 1 cup of powdered sugar and 2 tablespoons water.
In a large pitcher or container, combine the lemon juice, lime juice and sugar. Stir until sugar is dissolved. Stir in orange juice. Refrigerate until serving. Add soda and ice cubes. Garnish with lime if desired. Yield: 3 quarts.
Cut steak into four serving-size pieces. Sprinkle with garlic pepper. In a 10 inch skillet, cook steaks in hot butter or margarine over medium heat for 8 to 10 minutes or until desired doneness, turning once. Remove steaks from pan; cover and keep warm. For mushroom glaze, carefully add beef broth and Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from bottom of the pan. Stir in onions and mushrooms. Cook over medium-high heat about 8 minutes or until tender and the glaze is reduced by half it's volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop.
Mix all ingredients together except chips or crumbs. Put in buttered casserole and top with chips or crumbs. Bake at 350° for 30 minutes or until golden brown. Do not dilute soups or evaporated milk.
Place oleo in a large skillet; heat slowly. Peel and slice sweet potatoes. Peel, core and slice apples. Add sugar. Cook/fry slowly, turning often.
Cream together sugar and butter, then add egg yolks; blend well, then add crushed bananas. Add your dry ingredients and alternate with the milk. Lastly beat your egg whites stiff and fold into the batter. Bake in a 350° oven for 30 to 35 minutes. Pour into a greased 13 x 9 x 2-inch pan.
Mix ingredients by hand; mix well. Bake in a 9 x 13-inch pan (buttered).
Cook chicken, then debone the chicken. Reserve the water that the chicken was cooked in, this is to be used to cook the spaghetti. Lightly brown celery, green peppers, onion in 2 Tbsp. of bacon drippings or margarine. Combine spaghetti with all other ingredients. Add to taste any or all of the following seasonings: Black pepper, salt, garlic powder, oregano, ground cumin. Place in baking dish and bake for 30 minutes (first 20 minutes covered with aluminum foil).
Mix dry ingredients. Add egg yolks, sour cream and raisins. Cook until thick.
Heat oven to 350°. In a large bowl combine flour, sugar and cinnamon. Add melted butter, beaten eggs, molasses and vanilla. Beat 3 minutes with electric mixer. Grease and flour 9 x 13-inch pan. Bake for 35 minutes or until cake tests done.
Put drained pineapple in pan, boil. Add jello and stir until dissolved. Break small pieces of cream cheese and add to hot mixture and beat until smooth. Remove and add cherries, nuts and marshmallows. Beat whipping cream until it forms stiff peaks. Fold into jello mixture. Chill until firm. Overnight is best. Keep refrigerated.
To make cheese sauce, melt 2 Tbsp. butter, blend in flour and cook for 1 minute. Gradually stir in milk; cook until thick. Add salt, pepper and cheese; stir until cheese melts. Set aside. Saute ham and green onion in 3 Tbsp. butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in the mushrooms and cheese sauce. Spoon eggs into a greased 13 x 9 baking pan. Combine melted butter and bread crumbs; spread evenly over egg mixture. Cover; chill overnight. Uncover and bake at 350 degrees for 30 minutes.
Combine flour and paprika, then coat chicken pieces. In large saucepan or Dutch oven, brown chicken slowly in hot cooking oil over medium heat about 15 minutes, turning to brown evenly. Remove chicken and set aside. Cook green pepper and onion in pan drippings until tender but not brown. Spoon off excess fat. Add water, tomatoes, salt, cayenne and chicken pieces to pan. Bring to boil, then reduce heat, cover and simmer 20 minutes. In small saucepan, heat peanut butter on low until melted; gradually blend in about 1 cup hot chicken broth from mixture. Return all to chicken mixture. Stir in okra and shrimp; return to boiling. Reduce heat; cover and simmer 20 minutes or until chicken is tender. May serve over bed of hot rice.
Combine first 6 ingredients and heat to boiling. Reduce heat and simmer uncovered for 10 minutes. Place remaining ingredients into bowl. Add hamburg mixture. Toss together with taco or Thousand Island dressing. Serve with whole tortilla chips and tomato wedges.
Cream butter. Add sugar; beat until fluffy. Add egg; beat. Drain cherries (save juice). Slice and set aside. Combine flour, cocoa, soda and salt. Add to creamed mixture alternately with buttermilk and cherry juice. Mix well. Fold in vanilla, pecans and cherries. Use 9-inch tube pan. Bake at 350° for 50 minutes. Cool. Frost with cream cheese frosting.
Cream shortening and sugar. Add eggs, then milk alternately with sifted dry ingredients. Grate rind of one lemon into mixture. Bake in loaf pan for 45 minutes at 350°. After it is baked and while still hot, frost with glaze.
Cut squash in half, scoop out seeds and discard. Place squash, cut side down, on a greased baking sheet. Bake at 375° for 30 minutes. Turn squash over. Combine spices, add honey and margarine, stirring well. Brush squash with honey mixture; spoon remaining mixture into center of each squash. Bake 5 to 40 minutes longer or until squash is tender. Yields 6 servings.
In large saucepan, saute onion in butter until tender. Blend in flour. Stir in soup, water, frankfurters and hot pepper sauce. Cook 5 minutes or until heated thoroughly, stirring occasionally.
Melt Hershey bars and then mix (fold) with Cool Whip. Put in graham cracker crust and put in refrigerator for a couple of hours until firm. Cut, serve and enjoy!
In a 3-quart microwave-safe casserole dish, combine oil, onions, green pepper and garlic. Cover with lid; microwave on High for 4 minutes or until vegetables are tender, stirring once during cooking. Stir in chicken, sausage, rice, V-8 juice, hot sauce, thyme and bay leaf. Cover; microwave on High for 10 minutes or until bubbling, stirring once during cooking. Stir again. Reduce power to 50%. Cover; microwave 10 minutes or until rice is nearly done. Stir in shrimp and parsley. Cover; microwave at 50% power for 5 minutes or until most shrimp is opaque, stirring once during cooking. Let stand, covered, 5 minutes or until shrimp are opaque. Remove bay leaf. Makes 6 servings.
Mix eggs into milk and stir well. Add vanilla and salt. Stir good, then add pecans. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Cut okra, onion and bacon in small pieces, then saute together in pan until bacon is cooked. Add rice, salt and water. Cover and cook on medium heat until all liquid is gone, about 20 minutes.
Mix well. Fold in small Cool Whip. Pour into graham cracker crust. Chill. Sprinkle toasted, chopped pecans on top, if desired.
Brown ground beef and onion. Drain. Stir in water, tomatoes, Heinz 57 sauce, salt and sugar. Add macaroni and mix well. Bring to boil, reduce heat and simmer, uncovered, 15 to 20 minutes.
Combine sugar and flour in a large bowl. Add butter, eggs, buttermilk, vanilla and 2/3 coconut. Mix well. Pour mixture into pie shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour and 15 minutes.
Cook sugar, salt and milk to medium ball stage. Put marshmallow cream, butter (cut up), chocolate chips and vanilla in large bowl. Pour over the hot sugar-milk mix. Beat until firm; add nuts. Pour in greased pan. The best.
Brown chops in skillet; remove fat. Sprinkle chops with pepper. Place slice of onion and pepper ring on each chop. Pour tomato sauce over. Cover and cook over low heat for 45 minutes or until tender. Stir occasionally. Makes 4 servings.
Place marshmallows in bottom of a greased 9 x 13-inch pan. Combine sugar, cocoa and water; pour over marshmallows. Mix cake mix according to package directions. Spoon cake batter over marshmallow mixture. Top with nuts. Bake at 350° for 45 to 50 minutes. Serve with whipped cream or ice cream. Yields 15 servings.
Mix all of the above together in large bowl. Pour into freezer can. Finish filling with whole milk. Freeze until freezer handle is difficult to turn. Remove paddle and replace lid. Pack in salt and ice until ready to serve.
Melt shortening in an oblong 13 x 9 x 2-inch pan. Salt and pepper chicken. Put flour in a plastic bag and place 1 piece of chicken at a time and shake it. Place all chicken in pan and bake at 425° for 30 minutes. Turn chicken. Return to oven. Bake for 30 minutes longer.
Sprinkle salt in frying pan. Brown pork chops using no fat. Pour ingredients over top. Cover and simmer for 1 hour or until tender.
Measure sugar, corn syrup and peanut butter into large saucepan. Cook over medium heat, stirring constantly, until peanut butter melts and mixture is well blended. Remove from heat. Add raisins, peanuts and Kellogg's cereal, mixing well until coated. Press into buttered 8 x 8 x 2-inch pan. Makes sixteen 2 x 2-inch squares.
Grease 9 x 13-inch pan. Place rice in bottom of the pan, uncooked. Pour onion soup over rice. Place chicken cutlets in pan. Pour mushroom soup over cutlets. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover last 15 minutes. Serve with chicken gravy.
In plastic bag, combine flour, salt and pepper. Add chicken; shake to coat. In large skillet, brown chicken in margarine. Add juice and mushrooms. Reduce heat; cover and simmer until chicken and mushrooms are tender. Makes 6 servings.
In bowl, combine popcorn, sliced onion, diced celery, mayonnaise, bacon, cheese and water chestnuts. Chill. Top with reserved bacon and grated cheese. Best when served within 3 to 4 hours.
Coarsely grate onion, celery and carrots. Crumble crackers well and add. Mix well. Knead in butter. Separate into 2 parts, put on greased foil and roll like a log. Bake at 350° for 50 minutes.
Place frozen Heath bars into a heavy duty plastic bag and break into small pieces with meat mallet. Mix crushed candy bars into container of Cool Whip and stir until candy is evenly distributed throughout whipped topping.
Mash the bananas. Cream the shortening and sugar. Add eggs, bananas, flour, salt, soda and nuts. Mix well. Bake in loaf pan (greased and floured) for 45 minutes in a moderate oven at 325° to 350°.
Cut pickles into halves lengthwise and make a lengthwise slit in each pickle on the cut side. Cut salami into shapes of sails and insert into the slit. Flute the edges of sail with cream cheese pressed through a pastry tube. Makes 6 hors d'oeuvres. Sparkling as the conversation around them.
Bring fruit, butter, sugar and syrup to a boil, stirring constantly. Set aside and partially cool. Grease a tube pan. Cut biscuits into 4 pieces each and roll into balls. Place in tube pan in layers; put syrup over each layer until all is used. Bake in 400° oven about 25 minutes. Serve hot; pull apart with fork to serve.
Mix all ingredients gently but thoroughly by hand. Bake in 8-inch round dish at 325° for 40 minutes.
Place apples in a pan. Add water. Sift flour and cinnamon. Cut butter and sugar with a fork. Spread all over the apples. Bake at 375° about 45 minutes in 9 x 13-inch glass pan.
Wash and slice squash, then boil until tender, then drain. In a skillet, heat oil and add diced onion and saute. Add drained squash and dry ingredients; cook until brown, then stir in cheese until melted.
Cream shortening, sugar, peanut butter, egg and vanilla. Add sifted dry ingredients, then add milk and blend. Roll out dough 1/4-inch thick into rectangle. Melt chocolate bits over hot water. Spread on rolled dough. Roll jelly roll fashion and chill 1/2 hour. Slice 1/8-inch thick. Bake at 350° for 8 to 10 minutes.
Pour oil in deep mixing bowl. Add milk, then meal. Stir, then add corn, pepper and onion. Mix well. Last, add cheese and mix. Bake at 425° until brown, about 30 minutes.
Slice apples. Coat with lemon juice to prevent discoloring. Sprinkle with cinnamon and sugar. Crumble butter, flour and brown sugar with fingers over apples. Bake in a buttered pie plate at 450° for 10 minutes and then at 375° for 45 minutes.
Cut the venison into 1-inch cubes. Roll in flour and brown in a small amount of oil. Add the boiling water and black pepper to the browned meat. Cover and simmer for 2 to 3 hours. Add the diced vegetables and simmer until tender. Use 2 tablespoons of flour moistened with water to thicken the remaining liquid.
Grease a 10-inch pie pan. Drain the peaches and save the juice. Combine 3/4 cup self-rising flour with the package of pudding, margarine, egg and milk. Beat at medium speed for 2 minutes. Spread in pan. Put peaches on top of batter, leaving about 1/2-inch from the sides uncovered. Beat for 2 minutes the cream cheese, sugar and 3 tablespoons peach juice. Spoon this over the peaches. Sprinkle cinnamon and sugar on top. Bake at 350° for 30 to 35 minutes. Cool and refrigerate.
Heat oven to 350°. Grease a 9 x 13-inch pan. Lightly spoon flour into cup; level off. In large bowl, combine all bar and frosting ingredients, except chocolate chips, at low speed until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake at 350° for 15 to 20 minutes, or until golden brown. Sprinkle immediately with chocolate chips; let stand 5 minutes, then spread evenly.
Blanch beans in boiling water. Drain and cool slightly. Pour oil over beans and toss to cover well. Place beans in a Ziploc bag with seasoning and cornmeal. Shake well to coat beans. Melt butter in an iron skillet and saute beans until slightly blackened. Serves 4 - 5.
Brown pork chops in skillet. Put in a casserole dish, add the uncooked rice, soup and the bouillon cube, which has been dissolved in 1 cup hot water. Bake 1 hour at 350° until tender with lid on.
Mix vanilla wafers, nuts and oleo together. Press into bottom of 9 x 13-inch pan. Bake 8 minutes at 350°. Let cool.
Cream sugar, cocoa and oleo. Add eggs and vanilla. Mix well. Add flour, coconut and pecans and mix. Bake in a 9 x 13-inch pan for 40 minutes at 350°. When done, spread jar of marshmallow cream on hot cake. Cool and then frost.
Put chicken in 11 x 7-inch baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 350° for 50 to 60 minutes.
Completely dissolve yeast in warm water; mix in remaining ingredients. Allow to rise to twice its size. Then punch down dough, pinch into roll size pieces and place in greased pan. Allow rolls to rise to twice their size. Bake at 400° for 10 minutes or until golden brown. Remove from oven and brush tops with butter. May need to be baked longer.
Combine ingredients in large bowl. Mix well, then put in freezer for 1 to 2 hours. Take out of freezer and roll into balls. Put back into freezer. Take 1 1/2 or 2 bags chocolate chips and 1 square paraffin and melt over medium-low heat. When all is melted, start taking out the peanut butter balls that are in the freezer and take a toothpick or crochet hook and put balls on, one at a time and dip in chocolate. Leave chocolate turned on even when dipping. After you get all the balls covered in chocolate, take a teaspoon and pour a little chocolate over the holes which the toothpicks made. Keep in freezer so they don't melt.
Heat oil and butter in a 5-quart Dutch oven pan over medium heat. Add onions; saute, stirring until soft and golden, 6 to 8 minutes. Stir in carrots, celery, green beans and potato; saute 5 minutes. Add zucchini, cabbage and garlic; saute for 3 minutes. Add broth, water and liquid from tomatoes. Add tomatoes, salt, basil, rosemary, pepper and bay leaf. Heat to boiling; reduce heat to low. Simmer, covered, stirring occasionally, about 1 1/2 hours. Add beans to soup. Cook, uncovered, until soup is thick, 30 to 40 minutes longer. Remove bay leaf. Makes 12 cups, 8 to 10 servings. Sprinkle grated Parmesan cheese, if desired.
In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over breadcrumbs. Set aside. Discard all but 2 tablespoons of remaining drippings. Saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-quart baking dish. Sprinkle with crumbs. Bake at 350° for 20 to 25 minutes or until bubbly and heated through. Yield: 6 to 8 servings.
Combine shrimp, vegetables, sugar and spices to hot vegetable oil. Saute 3 to 5 minutes. Drain any oil left in pan. Dissolve cornstarch and wine together. Add to vegetables. Bring to boil. Simmer 5 minutes. Serve with rice, if desired. Excellent for light lunch. Serves 4.
Mix pretzels, margarine and 4 tablespoons sugar together. Place in bottom of pan evenly; bake at 400° for 18 minutes. Cool. Mix 1 cup sugar, Cool Whip and cream cheese together until smooth; spread on top of pretzels evenly. Mix jello and water; add strawberries. When jello starts to jell, spread on top of cream cheese. Put in refrigerator for at least 30 minutes.
Mix the sugar with the 7 cups hot water and add to the tea bags and 2 cups boiling water. Add the remaining ingredients. Freeze overnight. Spoon in glasses and add 7-Up.
Sift the flour with the baking powder and salt. Set aside. Cream the butter and sugar very hard until silvery and light. Add the eggs, one at a time, beating well after each addition.
Mix ingredients in order given. Mix them well. Pour into a well-greased 9 x 13-inch pan.
Grind peppers and onions. Add salt and water. Let stand 15 minutes and drain. Remove cores and chop apples with skins on. Add apples, vinegar and sugar to pepper and onion mixture. Add cloth bag containing spices and cook 10 or 15 minutes. Put in sterilized jars and seal.
Sift together dry ingredients. Combine remaining ingredients and mix well. Shape into balls using a level tablespoon of dough for each cookie. Crush 2 1/2 cups cornflakes. Roll each ball of dough in cornflakes. Place on greased cookie sheet. Top each cookie with maraschino cherry. Bake in moderate oven 10 to 12 minutes.
Mix soup, honey, mustard and onion powder. Place chicken on rack in broiler pan. Broil 6 inches from heat for 30 minutes or until no longer pink, turning and brushing often with soup mixture. Serves 4.