HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until tender. Peel and mash or chunk in large bowl. Mix margarine with potatoes while they are hot. Mix onion, pickles, vinegar, pimientos, chilies and mayonnaise with potatoes. Add salt and pepper. Mix well. Cut boiled eggs in fourth and place on top of salad.
Sprinkle garlic powder, m.s.g. salt, Accent, thyme, poultry seasoning and seasoning salt on chicken. Bake chicken in oven in about 2 tablespoons butter at 350° for about 30 minutes. Pour on mushroom soup. Cut up onion and add. Cook 1 to 2 cups rice. Add to chicken and bake for 30 minutes more.
Mix first 4 ingredients together. Add Cool Whip. Sprinkle with nuts, if desired. Refrigerate.
Preheat oven to 350°. In a small saucepan over medium heat, saute onions, celery and garlic in butter until tender. In a separate bowl, combine sauteed mixture, cooked spinach, sour cream, artichoke hearts, hot pepper sauce, 1/4 cup Parmesan cheese, salt and pepper. Pour into a greased 2-quart baking dish. Top with the other 1/4 cup Parmesan cheese. Bake for 20 minutes. Serve hot with warmed tortilla chips.
If using veal round steak, cut into 4 pieces. Mix flour, salt, paprika and pepper; coat meat with flour mixture. Pound until 1/4 inch thick. Beat egg and water until blended. Dip meat into egg mixture, then coat with bread crumbs. Melt shortening in a large skillet; brown meat quickly. Reduce heat; cover and cook about 45 minutes or until tender. Serve with lemon wedges. Serves 4.
Brown celery and onions in butter, add meat and brown. Add remaining ingredients and bake at 350° for 2 hours.
Grease bottom only of a 10 x 14-inch pan. Preheat oven to 350°.
Beat cheese until smooth; blend in sugar and 2 tablespoons milk. Fold in 2 cups of the whipped topping and spread in crust. Top with diced peaches, pressing down lightly. Chill.
Mix together flour, sugar, baking powder, salt and soda. In separate bowl, combine egg, grated orange peel, orange juice and oil; add to dry ingredients, stirring just until moistened. Fold in cranberries and nuts. Bake in greased loaf pan at 350° for 60 minutes or until done. Remove from pan. Cool. Wrap and store overnight.
Boil the first 3 ingredients together for four minutes. Remove from heat and add baking soda and vanilla. Stir into the popped corn. Put in a large pan in a 200° oven for one hour, stirring every 15 minutes.
Roll crackers to fine crumbs. Add sugar and oleo. Line salad bowl with 2/3 of crumbs. Save the rest to sprinkle on top. Cream egg yolks, cream cheese, salt, sugar and vanilla. Fold in stiffly beaten egg whites and Cool Whip. Pour in salad bowl and top with crumbs. Freeze overnight.
Mix all ingredients well in a large mixing bowl. Roll into small balls and bake on ungreased cookie sheets at 350 degrees for 10-12 minutes. Yield: 180 cookies.
Mix 1 cup hot water with Jell-O. Add the pie filling. Mix. Before Jell-O sets up completely, add 1 small carton Cool Whip.
Mix together and pour in Bundt or tube pan. Bake at 350° for approximately 1 hour or until done.
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. Add remaining ingredients. Mix until fluffy. Frosts a 13 x 9-inch cake or fills and frosts two 8 or 9-inch cake layers.
Combine first 3 ingredients and bake 15 minutes in 9 x 13 pan. Combine cream cheese, powdered sugar and 1 cup Cool Whip; put on cold crust. Mix instant pudding with milk. Spread on top of cream cheese mixture. Top off with Cool Whip. Spread over entire pan. Sprinkle with coconut, nuts or chocolate curls.
Mix all ingredients. Shape into a roll or log. Roll in powdered sugar. Place on wax paper and chill. Serve.
Batter pork chops and fry until brown on both sides. In a large casserole dish, layer sliced potatoes and onions. Pour mushroom soup mixture over potatoes and onions. Salt and pepper to taste. Put pork chops on top and cook in oven at 350° for 45 minutes or until potatoes are tender.
Combine sugar and cornstarch in saucepan. Stir in water and raisins. Cook over medium heat until thickened and bubbly; cool. Cream butter and sugar. Sift together flour, soda and salt; stir into creamed mixture. Add oats and 1 tablespoon water; mix until crumbly. Firmly pat half the mixture in greased 13 x 9 x 2-inch baking dish. Spread with raisin filling. Mix remaining crumbs and 1 tablespoon water, spoon over filling and pat smooth. Bake at 350° about 35 minutes; cool. For cinnamon icing, mix confectioners sugar and cinnamon. Stir in enough milk for drizzling consistency.
Peel potatoes. Grate them and add sugar, molasses, eggs, sweet milk and butter flavor. Bake slowly until done.
Completely submerge in water, cans of Eagle Brand milk. Bring to a slow boil for about 2 hours. Turn off and set for 30 minutes. Open carefully and put in pie shell. After pie is cooled, top with whipped cream.
If you don't have a paella pan, the broiler pan with your oven is large enough to use. In Dutch oven, heat oil. Add peppers and onions. Cook until tender. Add garlic, tomatoes and peas. Stir in rice, salt and saffron. Coat rice well and remove from heat. Transfer to prepared pan (sprayed with Pam).
Mix water and salt together. Gradually add flour, 1/2 cup at a time. Stir until sticky and gooey. Allow little hands to apply to plywood board and allow to dry for several days until hard and white. Poster paint can be used to color the landscape.
Measure flour and sift, then sift all dry ingredients together. Combine all ingredients. Do not use a mixer. Bake in a tube pan at 350° for 1 hour and 15 minutes. No icing is necessary.
Melt margarine. Add flour and stir. Add milk gradually, stirring with a wire whisk. Thicken. Add cheese and stir.
Squeeze sausages from casing into frying pan, chop up and brown evenly. Drain meat on paper towel-lined plate. Cool.
Cream Crisco, margarine and sugar. Add flour; mix well. Add eggs, one at a time; add milk, coconut flavoring and coconut. Mix well. Pour into floured and greased tube pan. Bake in 300° oven for 2 1/2 hours. Yes, 2 1/2 hours.
Preheat oven to 350°. Mix stuff together. Pour in long cake pan. Put in oven and bake for 30 minutes. Take out and put on chocolate icing. Let cool, then eat.
Preheat oven to 350°. Beat egg whites until stiff. Fold in sugar, pecans and crackers. Pour into greased 12-inch dish. Bake 25 minutes. Completely cool.
Soften gelatine in water. Bring grape juice to boil. Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil. Ladle into clear 1/2 pint jars. Makes 2 (1/2 pint) jars. Keep in refrigerator.
Dice onion and bacon fine. Saute onion and bacon with 1/2 cup water until onion is transparent and water has evaporated. Stir melted butter into the mixture. Soak slice of bread in evaporated milk until completely saturated, stirring to break it up. Set aside.
Mix ingredients together with mixer until smooth. Beer is used to smooth consistency. Serve dip in a hollowed out round loaf of bread. Use extra bread from round loaf, cubed, for dipping!
Mix corn, onion, pepper, pimentos, milk, margarine, cracker crumbs, salt and pepper to taste. Put into a 13 x 9-inch casserole; top with shredded cheese. Bake at 350° for 30 minutes or microwave for 15 minutes, until set and cheese is melted. Serves 10.
Dissolve the jello in the 2 cups hot water. Blend in pie filling until smooth. Add orange pieces and drained pineapple. Put in a 9 x 12-inch dish. Refrigerate. Before serving, frost with the Cool Whip. Use as dessert or salad. Very tasty.
Mix all ingredients, except the blueberries. Drain juice off of the blueberries and fold berries into batter. Fill muffin tins 2/3 full and bake at 425° for 12 to 15 minutes or until golden brown.
Spray pam in baking dish. Place all above ingredients. Broil 10-13 minutes until white. Single serving.
Mix hash browns, butter, onion, soup, salt, pepper and sour cream in large bowl. Spread in a 9 X 13 pan. Sprinkle crushed corn flakes on top and bake at 350 degrees for 1 hour or until hash browns are tender.
Butter a 9 x 15-inch pan. Layer the pie filling, crushed pineapple and juice. Layer the dry cake mix. Pour melted margarine on top, then sprinkle with nuts. Bake at 325° for 1 hour. If you use cherry pie filling, chop fine with chopper.
Boil spinach and drain. Mix sour cream and onion soup mix with spinach. Pour in baking dish and top with French fried onions. Bake for 30 minutes at 325°.
Simmer chicken with celery until tender. Remove from broth and reserve 1/4 cup broth. Shred chicken. Saute onion in oil. Cool broccoli and drain. Combine chicken, onion, broccoli, sour cream, soup and 2 tablespoons chicken broth in saucepan. Simmer 5 minutes.
Beat peanut butter, powdered sugar and cream cheese real good. Fold in Cool Whip. Pour into pie crust; chill several hours before serving.
Place bacon, onion and celery in the bottom of a large boiler and cook until vegetables are tender. Sprinkle in flour and cook 3 minutes. Add water, chicken broth and potatoes. Cook until potatoes are soft.
Preheat oven to 425°. With knife, cut potatoes crosswise into thin slices. Spray baking pan with nonstick cooking spray. Place potatoes on pan. In small bowl, combine remaining ingredients until well blended. Spread evenly over potatoes. Bake 15 to 20 minutes or until potatoes are fork-tender. Makes 4 servings; 160 calories; 4 grams fat; 0 cholesterol; 70 milligrams sodium. Calories from fat 23.
Melt caramels with 1/3 cup Pet milk. Set aside. Spray 9 x 13-inch pan. Mix cake mix, 1/3 cup Pet milk, melted margarine and pecans until moist. Press 1/2 of mixture into pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over mixture. Pour caramels over chocolate chips. Crumble remaining mix over top and bake 15 minutes longer. Let cool and cut into squares.
In a large bowl with mixer, beat egg whites until fluffy. Add sugar, one tablespoon at a time, beating constantly until meringue is thick and glossy. Add 1 cup crushed strawberries. Beat on medium speed just to blend.
Combine flour, baking powder and salt and set aside. Cream margarine and gradually add 3/4 cup sugar, vanilla and egg.
Blend sugar and cocoa in an 8 x 8-inch microwave dish. Pour in milk and place butter on top. Cook on High heat for 2 minutes. Remove and stir until well mixed. Add vanilla and nuts; stir well. Place in freezer for 20 minutes. Cut and serve.
Preheat oven to 350°. Divide potato slices into 3 portions. Liberally grease the bottom and sides of a 9-inch by 13-inch casserole. Put one portion of the sliced potatoes in the bottom of the casserole and dot with half of the butter. Spread around 7 slices of ham, 5 slices of cheese and half the onions. Then sprinkle 2 tablespoons flour over the layer, and salt and pepper to taste.
Blend cream cheese, oleo, sugar and vanilla. Add eggs; beat. Add flour, leaving 1/4 cup to stir into fruit. Fold in fruit and nuts. Pour in loaf pans. Bake at 350° for 1 hour; in small pans for 45 minutes. Makes 4 small pans.
Preheat oven to 350°. Break a few vanilla wafers into a blender; grate until desired consistency is reached. Pour crumbs into a measuring cup. Continue processing until 1 1/2 cups of crumbs are made. Blender chop nuts to make 1/2 cup finely chopped nuts. Combine crumbs, nuts and butter and blend thoroughly. Press mixture firmly on bottom and sides of 10-inch pie plate. Bake 10 minutes; cool.
Melt 2 tablespoons butter in a 9 x 13-inch glass baking dish. Spread pecans, then coconut over bottom of dish. Mix cake mix as directed and pour over coconut and pecans. Mix 1 stick butter and cream cheese. Add confectioners sugar. Drop spoonfuls all over top of cake. Bake for 45 minutes at 350°.
Cream butter and sugar; add eggs. Dissolve baking soda in hot water; add molasses. Sift dry ingredients together and add to molasses, then add creamed mixture. Fold in raisins and nuts. Drop by teaspoonfuls on sprayed cookie sheet. Bake at 350° for 12 to 15 minutes. These cookies keep well.
Prepare your favorite pie shell. Let cool. Dilute frozen orange juice with water. Add sugar to taste. Add 4 tablespoons cornstarch. Cook until mixture thickens. Remove from heat. Add 1 tablespoon almond flavoring. Cool before pouring over peaches. Slice peaches into pie shell. Pour cooled glaze over peaches. Chill. At time of serving, may top with cream, Cool Whip, yogurt or ice cream.
Roll each biscuit and cut in strips. Mix the peas, milk and butter, and bring to a boil. Drop the strips of biscuit dough into the pea mixture a few at a time. Cook about 2 minutes.
Melt butter; add sugar, corn syrup and salt. Cook over low heat, stirring constantly, for 3 to 4 minutes (mixture will become slightly opaque). Remove from heat. Gradually stir in evaporated milk. Add the lemon juice and beat vigorously. Serve hot or cold. The sauce may separate while in refrigerator. If this happens, beat vigorously until it resumes original appearance. Serve over fruit cake, bread, puddings, etc.
About 45 minutes before serving, in small bowl, mix Parmesan cheese, pepper and 1/4 cup chopped parsley. Sprinkle fillets with salt. Pat parsley mixture on one side of each fillet. Roll fillets, with parsley side in, jelly roll fashion. Place fillets, seam side down, in shallow 2-quart casserole or 11 x 7-inch glass or ceramic baking dish.
After slicing cucumbers very thin, sprinkle with salt; let set about 20 minutes. Squeeze the cucumbers and discard juice. Mix other ingredients with cucumbers. Mix well and refrigerate until ready to serve.
Day Before: Pour 1 can Punch in a 1 1/2-quart ring mold; freeze.
Beat whites, salt and water until stiff. Then add sugar. Beat until sugar dissolves. Beat until very thick and fluffy. Spread on pie and brown slowly.
Mix everything in mixer and then beat. Bake in a 9 x 13-inch greased pan about 40 to 45 minutes or when toothpick is dry. Bake at 325°.
Mix together in large casserole or pot. Bake, covered, for 3 hours at 350°. Serve over noodles.
Drain beans well and place in lightly greased casserole dish. Pour soup over beans. Top with onion rings. Bake in a 350° oven for 30 to 40 minutes.
Mix in double boiler and cook 5 minutes after all is blended. Store in refrigerator.
Add lemon juice and vanilla to pudding, milk and sour cream. Beat well and fold in 1 cup Cool Whip. Layer your vanilla wafers and bananas in a 9 x 13 glass baking dish. Put 1/2 pudding on that and then repeat another layer. Cool and then put the rest of the Cool Whip on the top.
Mix onion soup mix and oil. Add raw potatoes that have been washed and diced with or without peeling. Bake at 400° for 30 minutes. Serves 8. Exchanges: 1 bread and 1/2 to 1 fat.
Heat oven to 375°. Brown meat; drain. Add pork and beans, barbecue sauce, onions and salt. Simmer 5 minutes. Stir in 1/4 pound Velveeta cheese (chop in cubes). Pour in 11 3/4 x 7 1/2-inch baking dish. Bake at 375° for 20 minutes.
Heat, but do not boil, the vinegar. Add sugar. Dissolve the sugar in hot vinegar. Place berries in jar or bottle and pour warm vinegar over the berries. Before capping, allow the liquid to cool to room temperature. Fix top tightly and place in sunny window spot for 1 to 2 weeks. Store in cool place. As the berries soften and loose their shape, strain and rebottle the vinegar.
Mix well and press in 9 x 13 dish and bake at 350° for 20 minutes. Let cool completely.
Mix all 3 ingredients together in large casserole. Bake at 350° about 1/2 hour. This is a good dish to take to a party. Looks appetizing with the various colors.
Grease shallow baking dish with cooking oil spray. Cut franks into one-inch pieces. Cut bacon strip in half. Wrap 1/2 strip bacon around each frank piece and place (bacon end down) in baking dish. Sprinkle light brown sugar evenly over top of all bacon wrapped frank pieces until covered. Bake at 350° for about 1 hour or until bacon is crisp. Poke toothpick into each frank piece and place on serving platter. Very tasty and easy to make.
Mix chicken, celery, olives, onions and mayonnaise together. Add cheese and put in casserole dish. Top with crushed potato chips. Bake at 350° for 35 to 40 minutes.
Mix jello in 1/2 cup hot water. Cool, but not set. Mix all ingredients together. Chill thoroughly before serving.
Combine chicken, soup and water in saucepan. Heat. Mix Bisquick and milk in separate bowl. Pour chicken mixture into a 9 x 13-inch casserole dish. Dip spoon in hot chicken mixture, then dip spoon into batter. Put spoonful of batter on top of chicken mixture. Repeat dipping until all dumpling batter is used. Bake at 350° for 30 minutes.
Roll chicken pieces in flour, salt and pepper. Dip in buttermilk, then roll again in flour. Fry until golden brown. Place in 9 x 13-inch pan.
Mix soup with liquid from 1 can of asparagus. Drain balance of asparagus. Alternate ingredients in casserole. Top with grated cheese. Bake at 400° until bubbly.
In an 8 x 8-inch dish, spread cream cheese in bottom of dish. Spread finely chopped onion over cheese; next, spread chili with beans. Grate Monterey Jack cheese; sprinkle over beans. Microwave until cheese melts, or put in oven.
Combine sugar, margarine, cocoa and milk together in saucepan; boil one minute and add remaining ingredients. Blend. Drop on waxed paper.
Drain crab and rinse with clear water. Loosen with a fork and set aside. Spread cream cheese and milk mixture onto pizza pan or platter. Cover with sauce mixture. Sprinkle loose crab meat on top. Chill until time to serve. Use a small knife to spread on crackers.
Saute onion and celery in butter. Cook broccoli and rice separately. Combine all ingredients and stir it all together. Bake in 2-quart casserole dish, slightly greased. Bake at 350° for 30 minutes. Serve immediately.
Dissolve sugar in water. add oil and vinegar. Mix well and add first 6 ingredients and let set over night.
Preheat oven to 325°. In oven, melt butter in 13 1/2 x 9 x 2-inch baking dish. Tilt dish to coat bottom with butter. In large bowl, beat eggs, sour cream, milk, salt and garlic until blended. Stir in onions and cheese. Pour in buttered dish. Bake until eggs are set, but still moist, about 35 minutes.
Cream first 6 ingredients. Work in flour. Dough will be very stiff. Shape into 24 small balls. Place on cookie sheets (12 per sheet). Press lightly with fork dipped in sugar. Bake 10 to 13 minutes at 350°. Cool before removing from pan.
Heat oven to 350°. Reserve 1 cup of the tomato sauce. Mix remaining sauce, the ground beef, rice, chilies, salt, garlic salt and oregano. Shape into 6 patties 1/2 inch thick. Place in ungreased baking pan, 13 x 9 x 2-inch. Bake uncovered 15 minutes.
Cream butter and sugar. Add eggs, 1 at a time; beat after each addition. Add milk; stir thoroughly. Add coconut, nuts and crumbled wafers; mix.
Drain pineapple. Chop cranberries (can be put in a blender or food processor). Peel and slice apples thin. Add sugar to pineapple, cranberries and apples. Mix well. Let stand for 15 minutes. Fold in remaining ingredients. Freeze in 2 loaf pans.
Combine all ingredients and stir in apples last. Bake 1 hour or longer in Bundt pan at 325°.
Begin with the 3 sniffs to select direction of meal. Check the watch to be sure it is near mealtime. Choose as the main course beef, pork, chicken, seafood or whatever the selected neighbor happens to be serving. Knock on the door about 20 minutes before mealtime. Be sure you have the hearty appetite.
Boil potatoes and onions until tender. Drain and put in large dish. Cook butter, flour, salt and milk until thick. Then add cheese. Stir until cheese is melted. Pour over potatoes and bake at 400° until bubbly and brown.
Combine all ingredients in large bowl and beat until blended. Pour into well-greased and floured 13 x 9-inch cake pan. Bake at 350° for 40 to 50 minutes or until done.
Combine margarine, sugar and eggs; beat. Add flour, soda, baking powder, salt, allspice, applesauce and raisins. Mix all together. Bake in loaf pan at 325° for 1 hour.
Flatten biscuits out on baking sheet. Put some ham on each biscuit; top with cheese. Shake on a little grated cheese and seasoning. Fold biscuits over so ingredients are in middle. Bake in preheated oven at 425°, approximately 15 minutes.
Blend together milk, sugar, lard, salt and egg. In 1/4 cup warm water, dissolve yeast, then add to milk mixture. Add enough flour to make a soft dough. Let rise until double in bulk, then make into rolls, coffee cake, cinnamon rolls, whatever you desire.
Grind or chop cranberries & fruit. Add sugar. Dissolve jello in hot water and cool a bit. Then mix with the fruit. You may add chopped nuts, celery or crushed pineapple, drained well. I usually double this for holiday family gatherings.
Cut apples in slices 1/2-inch thick. Put in buttered dish. Mix water and cinnamon. Pour over sliced apples. Mix flour, butter and sugar. Spread over apples. Bake about 30 minutes in a 350° oven.
Brown hamburger; add onion and mushrooms while browning. Then add mushroom soup and stir. Put frozen Tater Tots on top of casserole. Bake at 425° for 30 to 45 minutes. Use a casserole dish.
Combine first 3 ingredients in saucepan, stirring over low heat until sugar is dissolved. Boil about 1 minute. Strain; discard rind and cool. Add lemon juice and ice water; pour over ice and serve. Serves 6 to 8.
Toss all ingredients together, except potato chips. Heap into individual baking dishes or a 9-inch pie plate. Sprinkle the crushed potato chips on top. Bake at 400° for 15 minutes. Makes 4 servings.
Peel tough broccoli stems. Cut stems and flowerets into pieces 1 1/2-inches long. Blanch in large pot of boiling water for 2 to 3 minutes, until bright green and tender-crisp. Drain; cool under cold running water. Dry on paper toweling.
In a large skillet, combine ingredients with 1/4 cup water. Bring to a boil; stir occasionally. Reduce heat; simmer, covered, 5 minutes. Cool, then refrigerate at least 24 hours. Drain well. Makes 6 antipasto servings.
Melt oleo and chocolate in heavy saucepan over low heat, stirring often. Beat in eggs, sugar and vanilla. Blend well. Add flour and baking powder into chocolate mixture. Blend thoroughly. Add nuts and blend again. Pour into 8 x 8-inch greased pan. Bake at 325° for 20 to 25 minutes. Cool before cutting.
Cream well the oleo and sugar. Add eggs, one at a time; beat well after each one. Dissolve soda and buttermilk to mixture. Add flaked coconut. In a paper sack or bowl, put your flour, dates, chopped pecans and orange slice candy (cut up). Mix all this or shake in bag until coated with all the flour. Add to creamed mixture; stir well. Pour in a greased tube pan that has wax paper in the bottom. Bake at 250° for 2 1/2 to 3 hours. Combine real orange juice (1 cup) and 2 cups powdered sugar. Pour over cake. Let set until cake is cold.
Blend shortening and sugars. Add eggs and beat until fluffy. Add dry ingredients and vanilla. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 15 minutes. Makes 4 to 5 dozen cookies. Nuts can be omitted and coconut added.
Beat Eagle Brand milk and peanut butter until smooth. Add Bisquick and vanilla. Mix well. Shape into 1-inch balls. Bake on ungreased cookie sheet for 6 to 8 minutes at 325°. Remove from oven and place a Hershey's Kiss in the center of each cookie.
Mix in large bowl; pour into unbaked pie shells. Bake at 400° until knife inserted comes out clean. Foil around pie crust edge may be used to keep it from becoming too done during baking.
Mix shortening and sugar together. Beat in one egg at a time. Mash up bananas and add to mixture. Add nuts, flour and soda. Bake at 325° for approximately 55 minutes. Makes 1 loaf pan. Double ingredients for full size cake pan or 2 loaves.
Cook broccoli according to package directions, then drain. Return to stove on low heat and add margarine and Velveeta cheese. Stir until melted, then pour into casserole dish. Crumble Ritz crackers on top to cover. Lay 3 to 4 pats of butter on top of crackers. Bake for 15 to 20 minutes at 350° or until crackers are golden brown.
Put chicken, oleo, olives, capers, onion, pepper and tomatoes in large pan. Season with salt and pepper. Cook until chicken is done. Remove chicken from bone. Add rice and water. Cover pan and cook until rice is tender. Serves 4.