HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in order given in Dutch oven with tightly fitting lid. Bake at 250° for 5 to 6 hours. No browning is necessary. When done, the gravy will be thick, brown and delicious.
Cook first four ingredients until it makes a syrup. Put pecans in and coat each one. Cool on wax paper.
Combine Bisquick and water. Knead and roll out as far as possible. Combine regular and hot sausage. Sprinkle over rolled out pastry. Roll up like jelly roll. Cut in half. Wrap in foil and place in freezer.
Cook broccoli; drain. Arrange in a 9 x 13-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Salt to taste. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake at 350° for 25 to 30 minutes. Trim with pimento strips, if desired. Serves 4.
In skillet, cook bacon. Drain and crumble. Cook onion, green pepper, garlic and thyme in bacon grease until tender. Stir in remaining ingredients, except bacon. Heat, stirring occasionally. Serve over rice and garnish with crumbled bacon.
Heat oil in heavy pot. Add onions and saut until soft. Stir in paprika and meat. Sprinkle with vinegar. Saut on high until meat is no longer red. Stir well. Add salt. Add additional water only if needed to prevent burning.* Cover pot and simmer slowly for about 2 1/2 to 3 hours.
Preheat oven to 350°. Beat eggs with electric mixer until thick and light. Combine sugar and oil; pour into eggs with mixer on medium speed.
Peel, slice and boil eggplants until tender. Drain in colander 10 minutes. Pour into bowl. Add eggs, milk, seasonings, half of crumbs, cheese and butter. Mix well and put into baking dish, having mixture 1-inch thick. Sprinkle top with remaining cheese, crumbs and butter. Bake in a 450° oven.
Cream together sugar and cream cheese. Add pineapple, strawberries and bananas. Fold in Cool Whip. Pour in a 9 x 13-inch pan and freeze. Thaw 30 minutes before serving.
Mix all the ingredients in a medium size mixing bowl. Mix until well blended. Place mixture in an ungreased 9 x 13-inch cake pan. Bake at 350° for 30 minutes.
Melt butter in a glass custard cup or glass measuring cup in microwave about 15 seconds on High. Put fish into a 2-quart glass baking dish, brush with melted butter and sprinkle with salt, pepper and paprika. Cover with waxed paper. Cook for 3 minutes on High or until fish flakes when tested with a fork. Makes 4 to 5 servings.
Break pretzel sticks into 1-inch pieces. Stir pretzel sticks and peanuts in after coating is melted. Spread out on wax paper in cookie sheet. Score before it gets hard so you can break into pieces.
Blend peanut butter and honey, then work in as much powdered milk as needed to make mixture easy to handle. Knead in raisins. Roll into a 1-inch thick, 10-inch long log. Roll in sesame seed. Chill and slice to eat.
Heat oil in pan. Add flour, stirring until brown. Salt and pepper. Add 1 1/2 cups juice from chicken or turkey to thicken. Add chicken or turkey gizzards and pieces of shredded poultry. Add chopped eggs. Add more broth or water to thin gravy, if needed.
Brown sausage in skillet; drain. Mix pancake mix, eggs, milk and oil together. Add sausage to pancake mix. Pour into greased 9 x 13-inch pan. Layer apples on top and sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes. Serve with maple syrup.
Mix ingredients together well. Pour into skillet. Bake in hot oven until brown, approximately 25 minutes. Top with cheese.
Cook lasagne as directed on package. Drain. Brown beef in butter. Add tomato sauce and salt; simmer 5 minutes. Blend together cream cheese, cottage cheese and sour cream. Place lasagne in buttered baking dish (11 x 7-inch). Spread cheese mixture over lasagne; cover with meat sauce (layers). Bake at 350° for 30 minutes.
Melt butter and chocolate over very low heat in small saucepan. Cool. In mixing bowl, beat eggs until light and foamy. Beat in sugar. Add vanilla. Stir in chocolate mixture. Stir in flour and nuts. Pour into ungreased 8-inch square pan; bake for 20 minutes in a 350° preheated oven (or bake until edges begin to shrink away from sides of pan). Do not overbake.
Stir cottage cheese and dry jello together until it isn't gritty. Fold Cool Whip into cottage cheese mixture. Fold fruit cocktail into cottage cheese mixture. Chill.
Mix together the first 8 ingredients. Add the cranberries and nuts. Mix well. Bake at 350° for 1 hour. Makes 1 loaf.
Make pudding following directions on side of package. Mix ingredients together. Refrigerate for 4 hours.
Soften cheese and butter in a casserole dish. Cook spinach enough to thaw and drain. Add hot spinach to cheese/butter. Add lemon juice and mix well. Cover top with cracker crumbs. Place a few small dollops of butter on top of cracker crumbs. Bake uncovered at 350° until hot (about 25 to 30 minutes).
Grease the bottom of pan. Smooth out blueberry stuff; entire can. Pour cake mix over blueberry stuff and cover it all. Pour 1 stick of melted butter over cake mix. Sprinkle chopped nuts over the top. Bake at 350° for 25 to 30 minutes.
Add melted margarine and 2 eggs to sugar and cocoa. Add milk and vanilla. Pour into unbaked pie shell and bake 35 minutes at 350°.
Butter sides of large microwave safe bowl. Combine sugars, syrup and milk. Bring to soft ball stage, stirring occasionally. Cool 10 minutes. Add vanilla and beat 2 to 3 minutes. Add pecans and beat until mixture loses gloss. Drop by teaspoons onto waxed paper. Let sit and enjoy!
Preheat oven to 400°. In a large bowl, stir together bread crumbs, flour, baking powder, salt and sugar; toss in cheese.
Brown onion and garlic in 2 tablespoons oil. Add puree, salt and oregano; cover and simmer 30 minutes.
Drop cut peppers in salted boiling water; bring to boil for 5 minutes. Drain and let cool. Brown ground beef and onion in skillet. Add creamed corn and tomato soup; salt to taste. Simmer 30 minutes. Spoon ground beef mixture into bell peppers. Place in large baking dish. Add water to cover bottom of pan. Bake 1 hour at 325°.
Brown turkey; drain, then add water and taco seasoning mix. Simmer until thickened. Place meat mixture in bottom of pan.
Cook sweet potatoes until they are done and mash slightly. Add the remaining ingredients except marshmallows. Put into a greased 1-1/2 quart casserole and bake at 350 degrees for 45 minutes. Top with marshmallows and bake until the marshmallows are golden brown.
Melt white chocolate and peanut butter in a 200° oven for about 20 to 30 minutes. Stir when melted until smooth and well blended. Pour into large mixing bowl and add Rice Krispies, marshmallows and peanuts. Stir until well blended and drop by teaspoonfuls onto ungreased cookie sheet. Place cookie sheet in freezer for a few minutes to harden. (They will pop off the cookie sheet, like ice cubes in a tray!) Store in an airtight container.
Melt butter over medium heat in a heavy bottomed Dutch oven. Add onions; saute, stirring constantly, until onions are transparent. Add chicken stock, reserved squash and apples and bring to a boil. Cook until squash and apples are soft. Cool mixture slightly. Puree in a blender no more than 3/4 full. Add whipping cream and sherry and season to taste with salt and cayenne pepper. Heat through. Pass sherry at table, if desired. Serves 12 as a first course.
Brown beef in skillet, lightly brown. Add onion and cook until tender. Add seasonings and tomato sauce, cover and simmer 5 minutes. Cook noodles, drain and rinse. Blend cheeses and sour cream. Add olives and mix. Spread half noodles in greased 3-quart baking dish. Top with cheese mixture, remaining noodles, then meat sauce mixture. Bake 30 to 35 minutes at 350°. Yields 8 to 10 servings.
Combine garlic, paprika, oregano, pepper and lemon peel. Rub over chicken. Arrange chicken in 12 x 8-inch dish. Drizzle with lemon juice and top with mushrooms.
Mix first four ingredients until smooth. Cook, then stir in egg white and a bit of vanilla.
Sift dry ingredients together. Cream butter until soft. Beat in rest of the ingredients. Roll thin. Sprinkle with sugar. Bake in 350° oven for approximately 10 to 12 minutes.
Mix dressing, cream cheese and mayonnaise. Spread on top of rolls. Sprinkle with vegetables and cheese. Chill for 45 minutes.
Combine all ingredients. Spread in a greased pan and bake at 375°. Use in other recipes as directed.
Select slightly green cantaloupes. Pare; cut into 1-inch strips or cubes. Allow to soak in salt water solution for 2 to 3 hours. Weigh down with plate; drain. Bring sugar, vinegar, water and spices to a boil, then add melon. Cook until transparent. Pour into hot, sterilized jars and seal. Yields 3 pints.
Stir together. Add 8 or 9 ounce carton Cool Whip.
In heavy saucepot over low heat, melt morsels with Eagle Brand. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper-lined 8-inch square pan. When cool, cut. Remove paper. Makes 1 1/2 pounds.
Line cookie sheets with waxed paper. In small saucepan over low heat, melt chocolate. Set saucepan in pan of warm water to maintain dipping consistency. Dip 1 end of each nut in melted chocolate. Place on prepared cookie sheets. Refrigerate to set chocolate coating. Place in paper candy cups. Cover. Store in refrigerator.
In a medium saucepan, combine mushrooms, zucchini, onion, wine or water and 1/4 cup of water. Cover and let vegetables steam over medium heat until tender. Drain off liquid and add catsup and mustard; set aside.
Spread mixture on both sides of sliced rolls. Layer ham and swiss cheese. Bake 400 for 10 - 15 minutes.
Melt butter (or pure olive oil) in skillet. Add onion and green pepper. Cook until tender. Add brown sugar, apple, potatoes and sauerkraut and mix. Put sausage or kielbasa on top of mixture. Cook over medium low heat with cover for about 30 minutes.
Prepare marinade. In a 1 1/2-quart saucepan over medium heat, heat all ingredients, except chicken, to boiling. Arrange chicken in two 12 x 8-inch baking dishes. Pour marinade over chicken. Cover; refrigerate 4 hours or overnight.
Brown first 4 ingredients. Add next 4 ingredients while cooking. Very good on toast or on split rolls, fresh or stale.
Combine flour, sugar, nuts, baking powder and salt. Add beaten eggs; stir in oil, zucchini and lemon rind. Add flour mixture and combine. Pour batter into two 5 x 9-inch (13 x 23 cm) greased loaf pans. Bake at 350° for 1 hour. Cool in pans for 10 minutes, then remove. Makes 2 loaves.
Heat 3 cups water to boil. Dissolve gelatin and sugar. Add 3 cups cold water. Add juice. Stir. Freeze in 1/2 gallon cartons (takes at least 3). Set frozen mixture out at room temperature at least an hour before serving time. Mash some of frozen mixture with spoon or potato masher. Add ginger ale. Serves 50.
Place 2 cans of frozen concentrate in a punch bowl. Pour 3 bottles of 7-up on top and break up with a spoon; stir slightly. As punch is depleted, halve the remaining ingredients and add.
A quick no-fat, no-dairy, no-sugar ice cream substitute. Adjust ingredients to your own taste and fruit on hand.
Bake cake in a 9 x 13 inch pan per directions. When almost cool poke holes all over the cake with the end of a wooden spoon. Pour the Sweetened Condensed Milk over the cake. Warm the jar of caramel/butterscotch topping in the microwave until it pours easily, and pour it over the cake, using about half the jar. Frost generously with Cool Whip. In your food processor, crumble the SKOR bars and sprinkle over the top of the frosted cake. Refrigerate until ready to serve.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water. Let set about 5 minutes, then add warm milk or potato water, butter, 1/2 cup sugar, salt and eggs to yeast mixture. Stir to blend. Add mashed potatoes; stir well. Add flour, 1 cup at a time, beating well after each addition, to make a stiff dough. (You may not need the full 6 cups of flour.) Turn dough out onto a floured surface; knead 10 to 12 minutes, or until dough is smooth and shows great elasticity. Shape into ball. Oil a large mixing bowl; place dough in it. Turn dough to coat all sides. Cover tightly; place in refrigerator overnight to rise (can be left chilling for 16 to 18 hours).
Soften cream cheese. Drain pineapple. Mix all ingredients, except 1 cup pecans, by hand. Form ball; roll in pecans. Chill until firm.
Mix sugar and cornstarch. Slowly add soy sauce and mix well. Cook slowly until sugar dissolves and it thickens a bit.
Combine soup mixes and milk. Save half to pour over chicken. Put rice and other half of mixture in the bottom of casserole or shallow pan; place chicken on top. Pour half of soup mix on top. Bake at 350° for 1 hour.
Fill large salad dish, 9 x 13 glass pan, with lettuce. Add in layers the chopped onion, peas and chopped celery.
Mix first four ingredients together. Add the remainder of the ingredients. Pour in two greased loaf pans or two one pound coffee cans. Bake at 350 degrees for 45 to 50 minutes or longer until done.
Cook sugar, cornstarch, lemon juice and water until clear, stirring constantly. Add jello and pour over berries in baked pie shell. Refrigerate. When ready to serve, spread with whipped cream.
Preheat oven to 375°. Grease baking sheets. Combine cake mix, 2 eggs, 1/3 cup oil and 1 tablespoon lemon juice in large bowl. Beat at low speed with electric mixer until well blended. Add 3/4 cup nuts or flaked coconut. Shape into 1-inch balls. Bake at 375° for 6 to 7 minutes. Cool 1 minute on baking sheet. Remove to cooling rack. Makes 3 dozen.
Dissolve jello in 1 cup boiling water. Add 2 1/2 cups reserved juice from canned fruits. Put in refrigerator until partly jelled and then whip softened cream cheese with 1/4 cup milk. Fold in rest of ingredients and stir up good. Let it chill until firm.
Combine apples, apple juice, 1 tablespoon brown sugar substitute, lemon juice and spices. Toss lightly to coat apples. Layer apples on bottom of 8-inch square glass baking dish. Heat oven to 375°. Combine oats, nuts and second tablespoon of brown sugar substitute. Add margarine and stir well. Sprinkle over apples. Bake about 30 minutes or until apples are tender and the topping is lightly browned. Serve warm or chilled. Makes 4 servings.
In saucepan, combine sugar, cornstarch, salt and eggs; mix well. Gradually add milk. Cook and stir over medium heat until bubbly for 2 minutes; remove from heat. Add vanilla and butter. To prevent a skin from forming on the top of pudding, put wax paper directly on top of hot filling; let cool. When cool, add 1/2 or 3/4 container Cool Whip. Layer alternately with wafers and sliced bananas.
Preheat oven to 300°. Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well.
Chop chicken into bite size pieces. Mix all ingredients and place in refrigerator to chill.
Knead all 3 ingredients well. Put it into a large pan and pat it into a thin layer. Refrigerate overnight.
Crush cookies and add melted butter. Mix and stir. Press in bottom of 9 x 13-inch pan. Freeze for 1 hour. Spread softened ice cream over cookie crust. Freeze 2 to 4 hours. Pour softened hot fudge (heat fudge in microwave so it pours easily). Spread Cool Whip over hot fudge and sprinkle with almonds. Keep frozen.
Cook sugar, water, salt and syrup slowly and add color. Remove just before it will form a soft ball in cup of cold water. Add marshmallows and stir until all are melted. Add peppermint and nuts and stir in circular motion until it is hardening, then break into pieces.
Let cheese soften and press onto a flat try or plate. Pour pizza sauce over cheese. Sprinkle the onions, pepper and olives on top. Serve with party crackers or tortilla chips. You can make it very healthy by using the fat free cream cheese.
Sift flour with baking powder and cocoa. Melt margarine; remove from heat. Add melted margarine to sugar. Add eggs, one at a time, beating well after each. Stir in nuts, vanilla and sifted dry ingredients. Spread in well-greased 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Cut in squares.
Chop zucchini, onion and garlic. Put in pan, cooking 10 to 20 minutes. Stir until brown. Blend all ingredients in blender. Add cream. Serve hot with croutons or cold with chives. Serves 8.
Melt margarine in a large skillet. Add garlic salt and chopped onion. Saute. Brown meat thoroughly in melted margarine. Add bell pepper. Stir in canned tomatoes. Bring to bubble. Add cream of celery soup and stir thoroughly. Turn down heat and simmer for 20 minutes. Cook egg noodles according to package directions. Drain noodles and pour into a 9 x 13-inch casserole. Pour sauce over noodles. Stir in. Cover top with cheese. Bake at 350° for 30 minutes. Serves 6 to 8 people. Serve with salad and French bread.
Stir ketchup, soy sauce and honey together. Place chicken pieces in a baking pan and pour mixture over chicken. Bake at 350° for approximately one hour.
Thoroughly blend flour, salt and shortening. Add yeast to 1/4 cup of warm water to dissolve. Add to flour mixture with fork (sprinkle additional water to form a ball). Divide into 4 parts for crust. Dough will roll out very easy if you allow this to set about 20 minutes before working into a crust. Roll and shape into crusts. Pie crust may be made and frozen for future use. This dough is easy to handle and makes a very tender and flaky crust.
Prepare pudding according to directions on box, then add cold cooked rice. Spoon into dessert cups or dishes. Place in refrigerator until ready to use.
Mix the first 6 ingredients and put in casserole dish. Crush the crackers and mix with the melted butter or margarine. Spread on top of the mixture and bake in a 350° oven for 30 minutes.
Boil sugar, cocoa, margarine and milk together for 2 minutes. Add remaining ingredients. Stir together until thick and spread in a buttered dish.
Fold foil tightly around onions. Bake at 350° for 1 1/4 to 1 1/2 hours, until tender. Place cores inside the foil.
Mix mashed bananas, lemon juice, orange juice, water and sugar. Pour into freezer tray and freeze. Package and keep in freezer until you are ready to serve the punch. When ready to serve, crush enough of the squares to fill the punch bowl about 1/2 full. Finish filling the punch bowl 3/4 full with uncrushed squares. Add ginger ale to fizzle. Serve at once. May make up smaller amount depending on size of crowd.
Cook cabbage in small amount of water for 7 to 10 minutes or until tender; drain well. Place in 1 1/2-quart casserole dish. Dilute soup with milk. Alternate layers of cabbage, soup and cheese. Top with buttered breadcrumbs.
Mix all ingredients well. Pour into a unbaked pie shell. Bake at 350° for approximately 45 minutes.
Mix the corn chips in chili. Stir well and put grated cheese on top. Put in oven and melt cheese.
Combine unbeaten egg white and sugar in a 1-quart bowl and mix well until all sugar is dissolved. Stir in one at a time the other dry ingredients, then beat until well blended. Melt butter in 1-quart bowl in microwave oven 15 seconds. Remove from oven and beat batter into butter. Drop by teaspoon well apart onto a lightly greased baking dish. Microwave on Full power 3 minutes, 9 to 12 cookies can bake at once. Let stand only 1 minute because it is necessary to curl cookies while warm. The top of cookie will be the outside and the underneath part will be folded inward with the message. Repeat next batch. Makes 1 to 1 1/2 dozen.
Cook chicken and debone, saving broth. Take a small amount of broth and add onion and green pepper and cook until tender. Add chili powder and garlic. Stir. Add soups, stirring until lumps are gone. Add boned chicken pieces and mix well. Cook spaghetti in chicken broth. Drain and combine with chicken mixture. Top with grated cheese and bake in oven until cheese melts. If it seems dry, add some of the chicken broth before baking. (I have substituted Ro-Tel tomatoes for the tomato soup, but it is spicier.)
Dissolve Jell-O well into boiling water. Add pineapple and cherry pie filling. Chill until set. Mix light cream cheese and sugar. Spread over chilled mixture. Makes 8 servings.
Melt butter in skillet. Rub chicken breasts with garlic. Place in skillet, skin side down. Brown and turn breast over and add onion and olives, browning other side also. Add broth and sherry. Place cinnamon sticks on top; cover skillet and cook for 30 to 40 minutes or until chicken is tender. Remove cinnamon sticks and serve with cooked rice. Freezes well.
Put stuffing cubes, margarine/butter, chicken broth and about 1 can water in large bowl and heat in microwave until margarine has melted. Stir mixture. Brown sausage, crumble and drain. Brown ground round (with salt and pepper) and drain. Mix with stuffing cubes. Hard-boil one of the eggs. Add the cooked egg (diced) and the raw egg. Add in the rest of the ingredients and mix. Stuffing may be used to stuff poultry, or may be cooked in a covered casserole dish for about 45 minutes at 350°. Serves 6 to 8.
Heat oven to 400°. Spread cracker rounds with catsup; top with pepperoni. Sprinkle cheese and oregano over pepperoni. Place on ungreased baking sheet. Bake for 3 to 5 minutes, or until cheese is melted.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together in separate bowl flour and powderized oatmeal. Put small amounts of oatmeal in blender until it turns to powder. Measure	out 5 cups of oatmeal and only powderize that; not 5 cups of powderized oatmeal. Add to this salt, baking powder and baking soda.	Mix the dry ingredients into creamed mixture. Add chocolate chips and grated Hershey bar. Mix in nuts. Bake on greased cookie sheet (make golf ball sized balls) and bake about 2 inches apart. Bake at 350° for 8 to 10 minutes. Do not overbake. Makes 112 cookies. Can halve recipe.
Combine all ingredients except chips and cheese. Place chips on bottom of casserole dish. Place mixture on top, then cheese on top of mixture. Bake until heated through and cheese is melted at 350°.
Cook sugar, syrup and water to 250°. Add peanuts. Cook to 300°; leave over low heat while adding vanilla, butter and soda. Pour out on greased cookie sheets and shake out on pans.
Combine milk, sugar combined with cocoa and flour in a heavy deep skillet. Cook over medium heat until thickened. Remove from heat and add butter; let cool while you separate yolks from whites of eggs. Slightly beat the egg yolks; add a little of the hot mixture to the yolks. Then add the yolks to the mix. Let set (do not cook) while you roll pastry and line two 9-inch tins. Pour cooled filling (slightly warm) into uncooked pastry and bake in a 375° oven for 30 minutes. Beat the 5 egg whites for meringue and top cooked pies. Makes 2 pies.
Pour hot water on jello and add marshmallows, stirring until dissolved. Put in refrigerator until it starts to set. Whip the cream and mix some into the cream cheese. Mix with remaining cream and fold into jello mixture. Add pineapple, celery and nuts. Pour into mold, if desired, and chill until well set.
Cook to soft ball stage and let cool the sugar, syrup and butter. Add eggs, buttermilk with baking soda added, nutmeg, vanilla and plain flour. Work in this mixture until stiff as desired. Roll out. Cut in desired size and bake at 350° until done. Have coffee hot. They are delicious!!!
Dissolve gelatin in boiling water per directions. Add pineapple and cottage cheese. Chill and serve.
Brown ground beef and onion. Add salt. Add soup and heat until bubbly. Add sour cream and heat through. Serve over hot rice.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Stir together flour, sugars, cocoa, baking powder and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract.
In 1 1/2-quart casserole dish, layer the following: On bottom line casserole with one layer of potatoes, followed by a layer of onions; sprinkle cheese and sliced mushrooms on top of onions; spread 1/2 of can of mushroom on layers. Repeat layers until ingredients are used. In conventional oven, cook at 325° for 40 minutes.