HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and press in bottom of 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Boil potatoes in their skins. Peel and mash. Combine potatoes with "butter" and yogurt. Mix in chives. Keep all hot in double boiler. Add salt and butter to taste.
Melt margarine and mix with crushed crackers. Layer bottom of 9 x 13-inch casserole dish with all but 1 cup of crackers. Mix soup and sour cream together and pour over chicken. Sprinkle chestnuts over this and top with remaining crackers. Bake at 350° for 30 minutes.
Mix together flour, Crisco and salt. Mix egg, vinegar and ice water; pour over first ingredients, then blend. Makes approximately 3 crusts that will keep in the refrigerator.
Pour fruit juices and cherries in punch bowl over cake of ice. Add sparkling grape juice. Serve in tall, hollow stemmed glasses. Makes 3 quarts.
Combine and beat together the eggs, sugar, oil, zucchini and vanilla. Set aside. Sift together the flour, salt, soda, cinnamon, nutmeg and baking powder. Add the dry mixture to the egg mixture and stir well. If desired, add one cup chopped nuts. Pour into 2 well-greased loaf pans and bake at 325° for 1 hour. Yields 2 loaves.
Preheat oven 350°. Mix together shortening, brown sugar, egg yolk and vanilla. In seperate bowl mix salt and flour. Gradually, add flour to creamy mixture forming dough. Form dough into balls, then dip into egg whites, to coat. Roll balls in nuts to cover. Pleace on greased cookie sheet. Push your thumb in center of cookie ball. Fill with jelly. Bake for 10-12 min.
Fill all cans with water (34 ounces). Put strawberries in last. May float orange slices in bowl. Very refreshing.
Pat rolls into 9 x 13-inch pan. Sprinkle sausage over. Beat eggs and remaining ingredients. Mix well and pour over sausage. Bake in 425° oven for 20 to 25 minutes.
Melt butter in saucepan. Cook onion and mushrooms over low heat until tender. Add turkey, gravy and spaghetti. If gravy seems thick, thin it with a little milk. Heat mixture until it bubbles, stirring frequently. Turn into a baking dish and top with the cheese. Place under broiler until cheese is melted. Serve with crisp celery sticks and carrot sticks. Serves 6 to 8.
Put meat in crock-pot. Mix all ingredients and pour over meat. Cover and cook on low for 7 to 8 hours. Thicken liquid (after cooking) with either flour or cornstarch mixed with water.
Mix mayonnaise, lemon juice and curry powder with soup. Butter the casserole dish and arrange broccoli in the bottom, then add chicken. Pour soup over broccoli and chicken. Top with 1 cup grated cheese, mixed with 1 cup bread crumbs. Bake at 350° for 30 minutes. Serves 12.
Heat one cup of milk and the sugar until the sugar is free from lumps. Mix the cornstarch, one-half cup of milk and egg yolks; add to the hot mixture slowly. Cook in a double boiler until thick, stirring constantly, then for ten minutes longer. Add butter. When cool, pour into a baked shell. Cover with a meringue made from the stiffly beaten egg whites and powdered sugar. Brown in the oven.
Drain corn and beans. Mix all together and put in 12 x 9-inch pan. Top with 1 stick melted oleo and 1/2 small box of Cheez-Its crackers, crushed and mixed together. Put on top of corn and beans. Bake 45 minutes at 350°.
Mix 1 package of jello, 1 envelope Knox gelatine and 1 cup hot water. When cool, pour slowly into a 9 x 13-inch pan. Refrigerate. Mix 1 cup milk and 1 cup hot water. Mix 2 envelopes of Knox gelatine and 1 cup of hot water. Then mix the milk and Knox gelatine mixture together and cool.
Beat egg; add buttermilk and beat. Mix dry ingredients together and add to milk mixture. Mix well. Add oil; mix. Pour into round pancakes on hot, oiled frypan. Serve with hot syrup.
In a saucepan combine broth, onion, seasonings and broccoli. Boil; reduce heat, cover and simmer 10 minutes or until tender. Remove bay leaf. Place 1/2 vegetable mixture in a blender or food processor. Cover and blend 30 to 60 seconds until smooth. Repeat with remaining vegetable mixture. Set all aside.
Spread bread slices with butter. Sprinkle with herbs. Stack slices and cut into cubes. Put on cookie sheet. Preheat oven to 250° and bake for 30 to 60 minutes or until crisp. Makes 2 cups.
Mix tomatoes, onions, cucumbers, radishes, cilantro and chiles. Squeeze lime juice over vegetables. Add salt to taste; stir. Serve immediately or refrigerate. Makes about 2 1/4 cups. This salsa enhances meats.
Rinse peas. Cook in water until tender. Add remaining ingredients and simmer until done. Serves 6.
Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently. Add vegetable-beef soup and 1 soup can water; mix well. Bring to a boil. Add rice, tomato soup, remaining soup can water and salt; mix well. Simmer until rice is tender. Yield: 4 servings.
Combine ingredients in	a small saucepan. Cook, stirring, over medium heat until mixture boils and thickens slightly. Brush over turkey during last 15 to 20 minutes of baking or broiling or serve as a sauce. Makes 1 1/4 cups.
In 9-inch square pan, combine flour, sugar, soda, baking powder and salt. Add remaining ingredients. Stir vigorously with rubber spatula for 1 minute. Bake at 350° for 30 to 35 minutes or until cake springs back when touched. Cool.
Boil water and salt; add food coloring and remove from heat. Add flour, alum and oil. Stir well and knead.
Mix lemonade, Eagle Brand milk, Cool Whip and pineapple. Pile into graham cracker crust.
Brown ground beef in a large skillet and drain. Add soups, peppers and picante sauce. Mix well. Salt to taste. In a 9 x 13-inch pan, make a layer of Doritos, then a layer of meat. Alternate until meat mixture is gone. Sprinkle with grated cheese. Bake at 350° until cheese is melted and meat is bubbly.
Boil the sugar, margarine and butter for 2 minutes. Lay graham crackers flat on baking sheet tightly packed. Top with walnuts. Pour sugar syrup over all and bake at 325° for 10 to 12 minutes.
Take fully baked and cooled chocolate cake and spread chocolate pudding over entire cake. Top with Cool Whip and shaved Hershey bar.
Melt butter; add garlic salt and Worcestershire sauce to butter. Dip chicken in butter sauce. Roll chicken in bread crumbs and cheese mixture. Sprinkle leftovers on top. Cover with foil. Bake at 325° for 20 to 30 minutes.
Mix well. Pour into 9 x 13 pan or 2-8 inch round pans. Bake 350° for 30-35 minutes.
Top chicken with cheese. Combine soup and broth. Spoon over chicken and sprinkle stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 1 hour 15 minutes.
Combine dressing, marmalade and soup mix. Pour over chicken in a baking dish and bake at 350° for 30 to 40 minutes. This recipe is easy and quick. Serve with rice. Serves 6.
Crumble up old newspaper. Place into the closed container. Leave paper in the closed container for several days, or as long as it takes for the odor to be gone.
Mix sugar, eggs and fruit cocktail, including juice, together. Add flour, salt and soda. Pour into 8 x 8 x 2-inch pan. Mix coconut and brown sugar together. Sprinkle over top of cake. Bake at 300° for 50 minutes.
Select a pineapple with fresh green leaves, cutting pineapple lengthwise into quarters through green top. Cut along curved edges of quarters with grapefruit knife to remove fruit. Cut off pineapple core; cut fruit into chunks. Drain fruit and invert shell to drain. Place pineapple chunks, halved strawberries and melon balls in large bowl. Sprinkle with 1/4 teaspoon ginger and the lime juice; toss. Cover and refrigerate 1 hour. Stir in cheese; spoon mixture into shells. Sprinkle with almonds and ginger. Spoon yogurt onto each serving and garnish with whole strawberries. Makes 4 servings.
Separate eggs, beat egg yolks, then add sugar and milk. (If you use evaporated milk, dilute with water.) Cook this mixture until it boils.
Mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg thoroughly. In baking pan, shape firmly into loaf. Bake at 350° for 1 1/4 hours or until meat loaf is done. In small saucepan, mix 2 tablespoons drippings, remaining tomato soup and water. Heat through. Serve with meat loaf.
In a skillet over medium heat, in 1 tablespoon hot olive oil, cook broccoli and carrots with basil and garlic powder until tender, stirring often. Stir in soup, milk and cheese; add macaroni and chicken. Heat through, stirring often. Makes 4 servings. 350 calories, 11 g fat.
Mix first 3 ingredients; add remaining ingredients. Mix and fill muffin tins 1/2 full. Bake 20 minutes at 350°.
Mix first 4 ingredients for topping. Set aside. Sift flour, baking powder and salt. Beat eggs until very light and thick. Gradually add granulated sugar. Beat well after each addition. Stir in melted, but not hot, butter. Add mixture of flour, baking powder and salt alternately with milk. Beat until smooth.
Heat water on high in large, deep frying pan on top of stove. Once it boils, add soup mix; stir and add meat. Brown meat; do not drain. Turn stove down to medium heat and add baked beans and barbecue sauce. Cover, stirring, until done, approximately 5 minutes. Stir in flour to thicken. Serve, open-face sandwich style over bread or onion roll.
Heat sugar for syrup and mix with remaining ingredients. Pour into gallon jugs and refrigerate.
Sift together flour, sugar, soda, salt and cocoa. Blend in vanilla, vinegar, oil and water. Pour batter into ungreased 9 x 13-inch pan or 2 round pans. Bake at 350° for 35 to 40 minutes.
Melt margarine in baking dish. Mix the flour, sugar and milk together. Pour over margarine. Pour peaches on top. Bake in preheated oven at 425° about 45 minutes or until done.
Place broccoli, onion, celery, water, bouillon, pepper and garlic powder in a 2-quart casserole. Cover and microwave on High for 12 to 15 minutes or until vegetables are tender. Transfer mixture to blender or food processor. Blend until smooth. Return mixture to casserole. Mix together cream and flour until smooth. Stir into broccoli mixture and microwave on High, uncovered, 8 to 10 minutes or until mixture boils and thickens, stirring 2 or 3 times. Stir in lemon juice and Parmesan cheese. Makes about 6 servings.
Mix together mayonnaise, sugar, and vinegar. Mix together first four ingredients. Combine with mayonnaise mixture. Refrigerate overnight.
Cook squash, drain and mash. Add remaining ingredients to squash and pour into a greased baking dish. Bake at 375° for 25 to 35 minutes.
Blend in blender until smooth. Put in a shallow pan. Put puppy's faces into the mix.
Combine all ingredients. Pack firmly into an ungreased (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan. Bake in a 350° oven 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Spray a large skillet with Pam cooking spray. In a separate pot, start water boiling for noodles. Once water comes to a boil, add noodles and allow to boil until noodles are limp. Drain water and add butter to noodles. Put meat in skillet and season with Italian seasoning, parsley flakes, Tony Chachere's (a pinch of each). Brown and drain meat. Place meat back in skillet; add McCormick spaghetti seasoning, Hunt's spaghetti sauce, mushrooms and Ro-Tel. Heat for a few minutes on a medium temperature while stirring. Serve sauce over noodles. Goes well with salad, garlic bread and iced tea.
Put cucumbers in pan with all ingredients on medium heat. Stir as cucumbers heat. Bring to a boil. Have jars and lids hot. Place in jars and seal.
Brown meat in own fat (trimmed from meat) or in cooking fat, if needed, in large frying pan. Pour off drippings. Sprinkle salt and pepper over meat. Add cloves and cinnamon.
In skillet, saute chicken in hot oil over medium heat, about 10 minutes or until browned evenly.
Mix dishwashing liquid, sugar and water. Stir slowly until thoroughly mixed. Let mixture stand for 24 hours. Place mixture in refrigerator for 10 minutes. This will make your bubbles last longer. Now enjoy!
In a food processor fitted with metal blade, combine mayonnaise and cream cheese. Add remaining ingredients and mix until blended. Shape into a ball or spoon into a crock. Refrigerate several hours or overnight for flavors to blend. May be refrigerated for up to 2 days. Makes 2 cups. Serve with crackers or bread rounds.
Dissolve Jell-O in hot water. Add all ingredients. Chill before serving.
Lightly mix ground beef, bread crumbs, green pepper, 1/2 can tomato sauce, egg and salt. Shape into loaf in shallow pan. Combine remaining ingredients and pour over loaf. Bake at 350° for 1 1/4 hours. Baste several times.
Whisk 1/4 cup olive oil and next 4 ingredients. Brush the 3 tablespoons olive oil on both sides of eggplant. Salt and pepper. Broil until tender and light brown, turning once. Place overlapping on ovenproof platter. Top with cheese. Broil until cheese melts. Whisk olive oil and lemon juice mixture again and spoon over garnish with fresh basil and serve immediately.
Puree all ingredients but avocado in blender or food processor. Serve chilled or at room temperature. Gently pour over avocado cubes, with low-fat tortilla chips. Serves 4.
Beat all together until light in color; fold in coconut. Bake for 30 minutes at 350°. Pie makes own crust. Makes 2 small or 1 large pie.
Clean, devein and peel butterfly shrimp. Place them in pan; mix butter, shallots, garlic, lemon juice, parsley, bread crumbs, egg yolk, hot sauce, salt and pepper in bowl. Spoon over raw shrimp; place under broiler for 3 to 5 minutes, check not to overcook shrimp. Spoon leftover sauce over shrimp and serve over linguine or rice.
Brown hamburg. When half browned, add salt, garlic, mushrooms and oregano. Finish browning and pour off the fat. Add diced olives and soup and simmer for 10 to 15 minutes. Put split buns on a baking sheet. Bake in 400° oven until browned lightly (about 5 minutes). Top buns with hamburg mixture and sprinkle cheese on top of mixture. Bake for 7 to 10 minutes until cheese is melted. Serve open-faced.
Thaw 1 loaf of bread slightly and break in small pieces. Place in greased 9 x 13-inch pan. Let other loaf thaw; set aside. In a pan, melt margarine. Add cinnamon, milk, sugar, nuts and pudding. Bring to a boil, stirring constantly. Cool slightly and pour over rolls. Break the other loaf of bread in small pieces over first layer. Let rise in warm place to top of pan. Bake at 350° for 30 minutes. Invert immediately on large platter.
Spread coconut and pecans in bottom of pan. Mix cake as directed. Pour over coconut and pecans. Place butter and cream cheese in microwave for 1 1/2 minutes or until soft. Beat. Add 1 box confectioners sugar and vanilla. Beat until smooth. Spoon over cake mix and bake at 350° for 40 to 45 minutes. Use 9 x 13-inch pan.
Mix all ingredients and mix well and pour into pie shell. Bake at 350° until done.
Mix oil, eggs and sugar; beat until creamy. Sift dry ingredients together and add to oil mixture. Add vanilla extract, apples and pecans. Mix well. Bake in a greased and floured 9 x 13-inch pan at 350° for 1 hour.
Beat the eggs. Stir in the milk. Sift and add the flour, baking powder and salt. Add the fat or cooking oil. Cut up the fruit or vegetables. Add to or dip in fritter batter from blender. Drop into hot deep fat fryer at 375° until brown. Drain and serve with syrup, gravy or powdered sugar.
Combine undiluted orange juice concentrate, rolled oats, fruit and nuts. Reserve. Cream together shortening and sugar. Add molasses and eggs, mix well. Sift together flour, salt, soda and spices. Stir into molasses mixture. Blend well. Turn into greased 24 x 14 x 2-inch pan or two 18 x 9-inch pans. Spread evenly. Bake 40 minutes at 325°. Frost with Orange Icing when cool. Cut into 3 x 1-inch bars. Decorate with candied cherries.
Combine all ingredients except 1/3 cup cheese. Pour into greased 9 x 12-inch casserole. Top with remaining cheese. Bake at 350° for 30 minutes.
Dump entire contents of peaches in 9 x 13-inch pan. Layer evenly with cake mix. Sprinkle with cinnamon. Poke cake mix with wooden spoon handle throughout. Do not mix together!
Prepare an 8 x 8 x 2-inch pan with Pam. Make fine crumbs with graham crackers and mix with melted margarine. Soak gelatin in cold water. Combine boiling water, lemon rind, lemon juice and sugar, stirring until dissolved. Chill until it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage cheese and lemon extract into blender. Cover and turn to high speed for 10 to 15 seconds. Add gelatin mixture; turn to high speed for 15 seconds. Pour into prepared pan. Sprinkle graham crackers over the top. Slice strawberries and arrange on top. Chill. Makes 9 servings.
Pour milk in saucepan and let simmer. In a bowl mix egg yolks, sugar and flour, then pour the mixture into milk and let thicken. Pour pecans into the pan. After the filling gets thick, put in the butter and vanilla. Then put into baked pastry shell and top with meringue.
Pour water over berries, let stand at room temperature for 1 hour. Drain water from berries, into pan, reserving berries. Sprinkle gelatin over 2 tablespoons liquid drained from berries. Whisk cornstarch and egg yolk into remaining water. Cook over medium heat until mix boils and thickens. Remove from heat. Add softened gelatin, sweetener and extracts stirring until gelatin and sweetener dissolve. Stir in berries; chill 1/2 hour or until mix is partially set. Beat egg whites, skim milk powder, ice water in chilled bowl. Fold into berry mix. Spoon into crust; chill until set. Makes 6 servings, 156 calories each.
Mix dry ingredients. Add egg and vinegar. Heat on medium and then add milk. Cook until it thickens.
Mix brown sugar, eggs, corn syrup, vanilla, margarine and salt. Add pecans. Pour into 9-inch unbaked pastry shell. Bake at 400° for 10 minutes, then reduce heat to 325° for 30 to 35 minutes. Serve with whipping cream or Cool Whip.
Blend beans, tahini, lemon juice, salt, garlic and water. Mix in 2 Tbsp. olive oil by hand. Arrange in dish. Pour remaining olive oil and garnish with olives, snipped parsley, and paprika.
Prepare instant potatoes according to package directions, omitting butter. Add cream cheese; beat well. Stir in 1 beaten egg, onion and parsley. Blend thoroughly. Transfer to a well-greased 1-quart baking dish or souffle dish. Dot with 1 tablespoon butter or margarine.
Cook potatoes in boiling, salted water until tender, drain thoroughly. Combine potatoes, sour cream, butter, salt and pepper in large bowl. Beat at low speed with mixer until blended. Beat at high speed until light and fluffy. Pile lightly into a buttered 2 quart casserole. Cover and refrigerate overnight if you wish.
Mix all ingredients in bowl. Pour into greased and floured bundt pan and bake at 325 degrees for 55-60 minutes.
Cream butter and sugar together. Add egg yolks, mustard and vinegar. Cook in double boiler until thick. Add whipped cream before serving.
Prepare shortening and flour in frying pan as for gravy. Add onion, peppers, allspice, black pepper, sugar and vinegar (vinegar can be substituted with juice from sweet pickles which gives a good flavor). Into this mixture, pour tomatoes and let simmer (not boil) for 30 minutes. This is good with vegetables or meats.
Preheat oven to 450°. Remove fat, neck, liver and gizzard from cavity of chicken. Rinse and drain. Rub chicken inside and out with garlic. Stuff with herbs. Add onion, if not using chives. Save some herbs for outside of chicken. Spray or grease rack of broiler pan. Place chicken breast-side down. Press down to flatten. Put in oven and immediately lower temperature to 375°. Roast 1 to 1 1/2 hours or until skin is crisp and legs easily move up and down. Remove from oven and let sit for 5 to 10 minutes before carving. If herbs are not available, carrot and a piece of celery may also be put in cavity.
Whip egg yolks with sugar. Add vanilla. Whip Milnot. Whip egg whites and add to mixture. Add milk.
Combine in a saucepan and bring to a boil the oleo, cocoa, cooking oil and water. Stir in the flour, sifted with the sugar. Add and mix well the remainder of the ingredients. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove from oven and cool in pan for 10 minutes. Top with frosting.
In a 3-quart casserole dish, place chicken with meat pieces around edges. Stir together sauce mix and liquids. Pour over top. Cover and microwave on High 16 to 18 minutes, until chicken is tender. Stir tomatoes and mushrooms into chicken. Microwave on High 8 to 10 minutes. Serve over rice.
Cover chicken with water and cook for 1 1/2 hours or until tender. Do not salt. When cool, tear chicken into pieces. Melt butter and stir in stuffing mix. Grease 9 x 13-inch casserole dish. Put layer of stuffing mix on bottom. Add layer of chicken, one can of cream of chicken soup and pour one can of chicken broth. Repeat layers. Save some stuffing for top. Bake at 350° for 45 minutes.
Mix cream cheese, sour cream and taco seasoning until well blended. Put into 9 x 13-inch pan and top with picante sauce and cheese. Serve with tortilla chips.
Cook meat with onion, salt, pepper, 1/2 of cinnamon and cloves; add 1 cup water. Keep stirring until it boils. Simmer 1 1/2 hours. Remove from heat; drain fat. Then add remaining cloves and cinnamon. Mash potato (do not add milk or butter). Add meat with potatoes; mix well. Place in pie shell and top on it. Bake at 425° until golden brown.
Prepare the vegetables and place in large Dutch oven or casserole dish. Mix soup, water, wine and any seasonings you like. Cover and bake in oven for 3 hours at 350°. Serve with tossed salad and warm sourdough bread.
Fry onion, mushrooms and minute steaks. Flavor with garlic powder and Worcestershire sauce; drain. Cook rice according to package directions and add to other ingredients. If you prefer rice slightly more spicy, replace beef flavored rice with Spanish flavored rice.
Sift first 6 ingredients together. Mix next 3 together and add all at once. Stir only until mixed; batter will have lumps.
Preheat oven at 350°. In a large bowl, soak the tortillas in the broth for 2 minutes. Remove tortillas to a plate and set aside. Add the two soups, tomatoes and green chilies to the broth. Mix well. Grease a 13 x 9 x 2-inch baking dish. Layer 1/3 of the tortillas, 1/3 of the sauce, 1/3 of the cheese and 1/2 of the chicken. Repeat twice, ending with tortillas, sauce and cheese. Cover with foil and bake at 350° for 45 minutes.
Melt margarine in 9 x 13 pan. Combine flour, 1 cup sugar and milk. Mix well and pour over melted margarine. DO NOT STIR. Combine 1 cup sugar and berries in a saucepan and bring to a boil. Pour over batter. DO NOT STIR. Bake at 375° for 30 minutes or until brown. Serve with whipped cream or ice cream.
Pare and slice eggplant; cook until tender in vinegar and boiling water to cover. Drain eggplant, mash and beat in remaining ingredients. Drop batter from spoon into hot deep fat. Fry until golden. Yields about 10 fritters.
Peel the cucumbers. Cut into quarters lengthwise. Scrape away seeds and cut into bite-sized pieces. Mix with 2 tablespoons salt. Refrigerate for an hour. Wash the cucumbers in fresh water three times and drain well. Press in a clean dish towel to remove as much moisture as possible. Saute the onion, garlic and ginger root in the peanut oil until the onion is soft. Add the turmeric, remaining tablespoon of salt and sugar. Stir well. Add the vinegar and water. Simmer 10 minutes. Pour mixture over the cucumbers in a glass or crockery bowl. Refrigerate at least one hour. Stir a few times. These are great with lamb dishes and curries. They will keep (covered) in the refrigerator for a few weeks.
Melt margarine, then all milk and vanilla. Add cocoa. Stir good. Add a little sugar at a time until all added. Stir good and add pecans. Pour in greased pan.
Prepare pudding according to package directions, using 1 1/2 cups milk. Pour into a bowl and chill. Blend strawberry or grape preserves into chilled pudding. Gently fold in remaining ingredients. Spoon into dessert dishes. Chill until ready to serve. If desired, garnish with whipped cream and a whole maraschino cherry.