HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat; drain. Add onion; cook until tender. Add soup and cream cheese; stir over low heat until cheese melts. Add corn, pimento and seasonings; mix lightly. Pour into 1 1/2-quart casserole. Top with biscuit halves (cut in half crosswise), placed cut side down. Bake at 375° for 20 to 25 minutes, or until biscuits are brown. Serves 6.
Mix and spread onion and sour cream in bottom of a 9 x 12-inch glass dish. Add sauerkraut. Crumble corned beef over sauerkraut. Add Swiss cheese. Top with crumbled rye bread. Drizzle 1/2 pound or less melted margarine over top. Bake 45 minutes at 350°.
Cream the shortening and sugar until light. Add eggs and vanilla, then flour, salt and baking powder, sifted together. Mix well. Spread in greased pan. Spread on top of cake a mixture of the egg white, nuts and brown sugar. Add sugar gradually to the egg white while beating until stiff. Fold in the chopped nuts. Bake in a 350° oven for 30 to 40 minutes. Cut in squares while hot.
Season pork chops with salt and pepper; dip lightly in flour. Place in skillet, using shortening or Crisco, and fry until golden brown. Drain on paper towel and set aside. Then layer potatoes in long Pyrex dish and add diced onion; salt and pepper the potatoes. To this layer, add the pork chops and pour mushroom soup over this. Then add milk over all ingredients. Cover with aluminum foil and bake in 325° oven for 45 minutes.
Stir together all ingredients. Cover; chill. Serve with chilled seafood salad. Makes 1 1/2 cups.
Pressure cook chicken for 15 minutes; cool and pick meat off bone. Mix broth, chicken, butter, 1 cup milk and salt. Place on stove and bring to a boil. Mix 1 cup milk, Crisco and flour; make biscuits. Pour chicken and gravy in square baking pan with biscuits on top. Bake at 350° for 30 minutes or until brown.
Put yeast in warm water. Add sugar, salt and oil. Add flour gradually. Beat with mixer. Let rise until double in bulk. Punch down and shape as desired. Let rise. Bake in 400° oven for 15 minutes.
Combine all ingredients except cheese and catsup. On a sheet of wax paper, spread mixture in a 9 x 12-inch rectangle, or until meat is about 1/2-inch thick. Sprinkle cheese over meat. Using the wax paper to start, roll the meat, starting at the smaller end. Place seam-side down in 2-quart baking dish on a meat rack (to keep meat out of juices). Cook in microwave oven, uncovered, for 14 to 16 minutes on full power; turn once during cooking time. Let stand 10 minutes before serving.
Break cake into bite size pieces. Drizzle with rum and set aside. Melt chocolate over low heat in a double boiler. Remove from heat. Add eggs, one at a time, beating after each until smooth. Add vanilla and a dash of salt. Whip 1 cup whipping cream until stiff and fold into chocolate mixture.
Cook potatoes until tender. Drain, cool, peel and cut into cubes. Toss potatoes lightly with salt, pepper, celery salt, parsley and onion.	Brown bacon until crisp. Drain from skillet all but 1 tablespoon bacon fat. Stir in flour until smooth. Gradually add vinegar and water. Stir in sugar. Bring to boiling point, stirring. Remove from heat. Add potato mixture. Toss lightly. Serve warm.
Boil and cook potatoes and eggs and let cool. Chop or mince onions. Drain cans of peas and beans. Peel and dice or chunk potatoes. Shell eggs and dice. Put into large bowl. Add drained peas and string beans. Add desired amount of salad dressing or mayonnaise, stirring gently until mixed. Let chill in refrigerator for 3 to 4 hours. Garnish and serve cold.
In a medium sized bowl, mix together all ingredients. Store in refrigerator until ready to use. Stir before using. Makes about 1 1/3 cups.
Mince chicken. Mix well with sherry, salt and beaten egg whites. Bring chicken broth to a boil. Add corn and chicken mixture. Bring to a boil again. Serve hot. Garnish with green onions.
In medium skillet, melt butter; add zucchini, onion and green pepper and cook until zucchini is tender, 8 to 10 minutes. Stir in corn, basil and pepper and heat thoroughly. Add cheese and heat until cheese is melted. Pour into serving dish and garnish with tomato wedges. Serves 4 to 5.
Beat egg with milk. Add spices. Dip bread in mixture and fry in butter. Sprinkle with powdered sugar.
Mix all ingredients. Stir in oatmeal. Form in roll. Store in icebox overnight or longer. Slice thin; bake at 400° for 8 to 10 minutes.
Combine all ingredients and pour in unbaked pie shell. Bake at 350° for 25 to 30 minutes or until done.
Dry rinsed blueberries. Place grated orange rind, sugar, water and salt in saucepan. Simmer 20 minutes. Cool somewhat. Measure and add enough water to make 1 1/2 cups.
Cook both rice mixtures according to directions. Cool. In a large bowl, combine rice, chicken, bell pepper, olives, scallions and drained artichokes. In a separate bowl, mix together marinade, mayonnaise, curry, salt and pepper. Stir mixture into chicken salad. Refrigerate. Serves 10 to 12.
Heat Crisco and milk; pour over sugar and salt and stir well. Dissolve yeast in water. Beat egg slightly and add to Crisco-milk mixture. Combine the two mixtures and stir in flour. With lightly greased hands, mold dough into a ball. Place in bowl rubbed with Crisco and store in refrigerator. About 3 1/2 hours before baking, knead and make into rolls. Let rise until double in bulk (about 1 hours). Bake in a moderate oven (375°) 12 to 15 minutes.
Mix taco seasoning and Miracle Whip; cover and refrigerate. Brown hamburger and part of onions. Rinse well and cool. Mix lettuce, tomatoes, remainder of the onion, 1 1/2 cups cheese, hamburger and seasoning mixture. Top with the remainder of cheese. Add black olives and sour cream if desired. Serve with corn chips. Refrigerate at least 2 hours.
Brown onion and beef in skillet. Drain. Mix noodles according to package directions. Add to hamburger. Add drained vegetables, soup, milk, salt and pepper. Stir until well mixed. Put in casserole dish. Cover with shredded cheese and bread stuffing. Heat until hot and bubbly and cheese is melted, about 30 minutes at 350°.
In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes. Add 1 cup uncooked rice and cook for 2 minutes. Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed. Add 1/2 cup water. Cook more. Add cheese after water is absorbed.
Cube cream cheese in a blender; add peppers, onion and hot sauce. Blend well. Add tuna and stir well. Refrigerate before serving. Serve with crackers.
Stir all ingredients in medium bowl. Drop on ungreased cookie sheet by teaspoonfuls. Bake 12 minutes at 350°. Chocolate chips or nuts may be added.
Brown tenderloins that have been coated with salt, pepper, thyme and flour. Saute onion and celery in pan that meat was browned in. Place meat and all ingredients in 9 x 13-inch pan. Cover and bake at 350° for 1 1/2 hours. Then stir and thicken with Wondra flour if needed. Bake uncovered about 10 to 15 minutes. Serves 8.
Mix all ingredients except soup. Put in casserole and top with creamed chicken soup. Bake 1 hour and 10 minutes at 350°.
Cook rice according to package directions. Beat egg whites until soft peaks form and fold into rice. Pound chicken with meat mallet. Sprinkle each side with salt and pepper.
Combine the first 4 ingredients and let partially set. Add the remaining ingredients. Pour in a 9 x 12-inch Pyrex. Chill until set.
Spread in a large pan the popcorn. Put this in a very low oven at 250° to keep warm and crisp. Combine in a 2-quart heavy pan the butter, brown sugar, corn syrup and salt. Place these ingredients on medium heat until sugar dissolves. Continue to boil to firm ball stage (240°) about 5 minutes. Remove from heat and stir in the soda. Syrup will foam. Take popped corn from the oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring well every 15 minutes. Cool and serve or store. Makes 5 quarts or 2 pounds.
Line bottom of glass square dish with graham crackers. Prepare pudding mix as directed on package for pudding. Let stand 5 minutes, then blend whipped topping. Spread half of pudding over crackers, put a layer of crackers, then pour rest of pudding over crackers. Put crackers over pudding. Pour pie filling on top. Chill 3 hours.
For the topping, set aside sour cream, 1/2 cup of the grated cheese and 2 cups of the Doritos. Take remaining Doritos and crumble with your hands into mixing bowl. Mix in remaining ingredients, except those reserved for the topping, and place in an 8 1/2 x 11-inch casserole dish. Bake for 20 minutes at 375°. Remove casserole from oven. Spread on sour cream. Cover with Doritos and sprinkle with 1/2 cup cheese. Bake for an additional 5 minutes and serve.
Mix well. Bake at 300° to 325° for 35 to 40 minutes.
Mix pineapple and pudding together. Add mandarin oranges, marshmallows, pecans and bananas. Fold in Cool Whip and refrigerate.
Line baking pan with whole vanilla wafers. Pour condensed Eagle Brand milk in mixing bowl. Add juice of lemons. Stir until thick and smooth. Add drained mandarin oranges to milk mixture.
Combine all ingredients with hands. Shape loosely into small balls and bake at 350° for 15 to 20 minutes on ungreased cookie sheet or freeze and bake when needed.
Mix milk and Orange Crush. Pour into electric ice cream churn. Churn until firm.
Preheat oven to 325°. Grease and flour 2 loaf pans. Beat eggs; add oil, sugar, zucchini and vanilla. Sift together flour, soda, baking powder, salt and cinnamon. Add to creamed mix and blend thoroughly. Add chopped nuts. Bake in 2 prepared pans for 1 hour at 325°.
Brown beef, onions and chopped bell pepper. Add all other ingredients, except noodles and cheese. Boil noodles until tender. Drain. Layer meat, noodles and cheese. Repeat, ending with cheese. Bake at 350°.
Cream butter and sugar together; add eggs, one at a time. Add flour, reserving 1/4 cup. Mix well. Add lemon extract. Mix reserved flour with fruit; add fruit and pecans to mixture. Bake in a lightly greased tube pan for 2 hours and 30 minutes at 250°. Yield: 20 servings.
Chop onions and beef, saving 1/4 cup beef for top of cheese ball. Combine all ingredients except the 1/4 cup beef and shape into ball. A double recipe makes a better size ball.
Combine all ingredients. Heat skillet coated with vegetable cooking spray. Use approximately 1/4 cup batter for each pancake. Flip when bubbles appear on top.
Mix all together; let set for 1 hour or more. Serve onto crisp lettuce leaf.
Begin by making sure that the pot or kettle you are using is deep enough that you can place the canning jars inside it and cover them with at least 1-inch of water.
Soak breadcrumbs in milk. Add beaten egg and soup mix. Stir well. add ground beef, salt and pepper to taste. shape into mini loaves. Combine rest of ingredients. Simmer 5 minutes. Pour over meat loaves. Bake at 350° until meat is done, 45 to 50 minutes. Serves 6.
Brown bacon; drain and set aside. In bacon fat, add onions and cook until tender. Blend in flour. Add vinegar, sugar, water, salt and celery seed. Cook until thickened. Fold in potatoes, eggs and parsley. Heat.
Slice thin enough potatoes to fill a two-quart casserole dish. Grease dish with butter. Place half of the potatoes and onions in bottom of dish. Mix Cheddar cheese soup and milk together. Pour half over potatoes and onions. Place the rest of potatoes and onions in dish and pour remaining soup over this. Dot with butter. Cook, uncovered, in 350° oven for 1 hour. Uncover and cook for 10 minutes.
Cook sweet potatoes. Peel. Save water. Mix water, milk, salt, sugar and butter or margarine. Heat until butter is almost melted. Add to yeast, cinnamon, nutmeg, cooked sweet potatoes, oats and about 3 cups flour. Mix. Add remaining flour to make a soft dough.
Melt margarine in skillet. Add salt, pepper, onion and chops. Brown lightly on both sides. Place potatoes in baking dish. Arrange chops over potatoes. Add soup and milk to skillet. Blend and pour over chops. Bake in 350° oven for 30 minutes, covered. Uncover and bake 30 to 40 minutes longer, until potatoes are done.
Mix graham cracker crumbs, 1 cup powdered sugar and melted butter; press into baking dish.
Cook rice and let cool. Wash and cut the tops out of the bell peppers. Mix the ground chuck, cooked rice, onions and whatever amount of the other ingredients you want completely. Stuff this into the bell peppers. Wrap into aluminum foil and bake for 1 hour or until peppers are done. Cut bell peppers in half and top with grated cheese.
Wash, dry and tear leaf lettuce. Wash, hull and quarter strawberries. Peel and slice kiwi. Toss all gently in a bowl. Combine remaining ingredients in a shaker. Shake until well mixed. Just before serving, drizzle shaker dressing over salad ingredients. Serves 4.
Sprinkle sugar on kraut first, then add rest of ingredients. Combine and chill 24 hours.
Combine margarine, flour and pecans. Press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool thoroughly. Combine cream cheese, powdered sugar and half of the Cool Whip; blend well. Spread over cooled crust. Chill. Combine pudding mixes and milk; beat 2 minutes with rotary beater at medium speed. Spread over cream cheese layer. Spread with remaining Cool Whip. Garnish with pecans and chocolate. Refrigerate for 2 hours or overnight.
In mixing bowl, cream margarine and sugar. Add eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture. Pour into a greased 13 x 9 x 2 baking pan. Bake at 400° for 22 to 27 minutes. Makes 12 to 15 servings.
Melt chips over low heat. Add condensed milk and salt. Remove from heat. Add nuts and vanilla. Spread on wax paper. Chill 2 hours. Store at room temperature.
Boil water, sugar, shortening and raisins for 2 minutes. When cooled to lukewarm, add all dry ingredients to raisin mixture. Bake at 350° until done.
Sift together flour, salt, baking soda and baking powder. Blend together the shortening, sugar, brown sugar and eggs.
Thaw and drain squash. Cook. Add remaining ingredients. Bake at 350° until warm throughout.
Season meat; brown slowly in oil, then simmer until meat is tender (add just a little water). Then add all other ingredients and cook for about 30 minutes or until potatoes are done. Serve over rice.
Mix all ingredients together well. Make into small balls and place on cookie sheet. Dip bottom of glass in sugar and mash each cookie out. Bake at 350° for 10 to 12 minutes.
Place 1 tablespoon oil in a heavy saucepan. Add 1 medium chopped onion, the ground beef and 1 teaspoon salt. Brown the meat well; set aside. Cook together the tomato juice and seasonings. Simmer 15 minutes. Add the cooked meat; pour over drained spaghetti. Serves 6 to 8.
Cream together shortening and brown sugar. Add eggs and maple flavoring; beat well and add flour. Stir in nuts. Shape into small balls and place on greased cookie sheet and press down with a fork. Cookies may also be dropped by rounded teaspoonfuls on greased cookie sheet and pressed down with a fork. Bake at 350° for 12 minutes.
Mix cookies with margarine. Save aside 2/3 cup for topping. Put rest of cookie mixture in a 9 x 13-inch pan. Slice 1/2 of ice cream over crumbs. Drizzle 1/2 cup syrup over ice cream. Sprinkle 1/3 cup crumbs. Add rest of ice cream and 1/2 cup syrup. Top with Cool Whip and 1/3 cup crumbs. Cover with foil and freeze several hours.
Mix all together except crumbs and margarine. Melt margarine. Add bread crumbs; sprinkle over top. Let sit overnight in refrigerator. Bake for 40 to 45 minutes at 350°.
Arrange chicken in single layer on a large jelly roll pan. Cover evenly with heavy cream. Bake at 350° for 20 to 25 minutes. Cool. Shred chicken into bite size pieces in a large bowl. Wisk sour cream and mayonnaise together and pour over chicken. Add remaining ingredients and toss well*. Refrigerate for at least 4 hours.
Use a 9 x 12-inch baking dish. Tear up bread; pour melted margarine over it and stir together. Use a saucepan, heat tomatoes, salt and brown sugar to boiling. Pour over bread. Bake at 425° for 25 minutes.
Combine all ingredients, except milk; form into patties. Coat with milk powder and broil until brown.
Chop onions and green pepper; saute in oleo. Add parsley. Boil carrots until tender; drain and add to other ingredients. Add sugar; mix well.
Place the wahoo steaks in a large bowl and sprinkle both sides with the celery salt. Pour the sweet almond oil over the steaks and cover tightly. Refrigerate for 1 hour minimum. Slice enough peppers and onion to cover each steak while baking. Preheat oven to 350°. Bake, uncovered, for 20 to 25 minutes minimum. Filets should flake with a fork.
Boil sugar, milk, butter and salt until it reaches soft ball stage. Remove from heat. Add vanilla. Beat until creamy and loses gloss. Stir in pecans. Working quickly, drop by spoonfuls on waxed paper. Store in box in layers of waxed paper.
Melt butter. Add honey, mustard and curry powder. Place chicken in baking dish; baste with honey mixture. Bake at 350° for 1 hour, basting every 15 minutes.
Cook sugar, water and corn syrup in 2-quart pan. Stir until sugar dissolves. Cook to 232° without stirring. Add cream of tartar. Beat until creamy with wire whip. Add a few drops of flavoring, oil and food coloring. Drop from teaspoon on wax paper. (Keep pan over hot water.)
Brown chicken pieces under broiler. Place in casserole; sprinkle with paprika. Arrange onion slices over chicken. Combine juice concentrate, brown sugar, parsley, soy sauce, ginger, water and sherry. Pour over chicken and onion. Cover and simmer until chicken is tender, about 35 to 40 minutes. Yield: 4 servings. Approximate calories/serving: 195.
Brown steaks. Place in crock-pot. Pour cream of mushroom and cream of chicken over steaks. Cook on medium for 4 to 6 hours.
Preheat oven to 350°. Sift flour, measure and sift again with soda and salt. Cream margarine with both sugars, beat eggs into margarine - sugar mixture. Add vanilla and mix well. Stir in dry ingredients; add nuts, oats, and bits and mix all thoroughly. Drop on greased cookie sheet, (about 1 tablespoon batter for each cookie), and bake 10 to 15 minutes at 350° until light brown. Makes about 6 dozen delicious cookies.
Put everything together in a bowl and use mixer. Put some parsley in a small pan. Keep flame on medium. Put 2 tablespoons of batter in pan to cover the bottom. Cook one side and turn to do the other side. When done, fill shell with Ricotta cheese.
In medium bowl, whisk all ingredients until combined. Chill well before serving. Makes 2 cups.
Place peaches on bottom of 10 x 6-inch baking dish. Sprinkle with lemon juice. Add 1/2 cup sugar to peaches and mix. Sift together dry ingredients. Add egg; toss with fork until crumbly. Sprinkle over peaches. Drizzle with butter. Bake at 375° for 35 to 40 minutes, or until slightly browned. Top with ice cream, if desired.
Mix all ingredients and shape in small balls. Brown. Place in brown gravy or Italian sauce and simmer 1/2 hour.
Mix tomatoes, onions, garlic, parsley, salt, basil, pepper and oil. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Prepare macaroni as directed on package; drain. Immediately toss with tomato mixture.
Bring broth to a boil. Add corn and chicken. Combine flour and egg until crumbly. Add to boiling soup, stirring constantly. Simmer about 10 minutes.
Brown cut up pheasant in hot oil. Mix wild rice in bottom of roaster pan according to package directions. Dot with butter. Add mushrooms. Lay pheasant on top of rice after browning. Cover and bake at 350° for about 1 1/2 hours.
Cream butter and sugar. Add eggs, syrup and salt. Mix well; add vanilla and pecans. Bake until firm, about an hour.
Brown chuck, onion, green pepper in frying pan and drain. Add pepperoni, mushrooms, spaghetti sauce, cheese. Cook noodles, drain. Mix all ingredients with noodles. Put in two 9 x 13 inch pans that have been sprayed with Pam. Sprinkle top with Parmesan cheese. Bake in 400 degree oven for 30 minutes. Recipe can be halved for a small family or doubled for a large crowd.
Mix all ingredients. Toss just before serving. Serve on lettuce leaves or pineapple shells.
Mix sugar and syrup; cook until it boils. Take off heat and stir in peanut butter. Add Rice Krispies. Pour into buttered cookie sheet. Melt chips over hot water and spread over mixture. Chill 5 or 10 minutes.
Mix ingredients in order given, using enough flour so mixture does not stick to fingers. Knead 1/2 hour. Roll thin; cut into strips and make slits in center. Pull one end through to make a bow. Fry in deep hot fat; brown lightly. Sprinkle with powdered sugar.
Drop onto a cookie sheet and flatten a little. Sprinkle sugar on top. Bake at 375°.
Combine pineapple and cheese. In a separate bowl, combine sugar and flour. Stir into pineapple mixture. Pour into a 2-quart casserole. Top with cracker crumbs. Pour melted butter on top. Bake at 350° for 30 minutes. Makes 6 servings.
Boil noodles according to package; drain. In large bowl, add butter and sugar to noodles. Beat eggs. Add to sour cream. Add to noodle mixture. Add sliced apples, raisins, cinnamon, cottage cheese and vanilla. Fold in stiffly beaten egg whites. If seems dry, add more cottage cheese and/or sour cream. Pour into buttered, 2-quart pan. Bake, uncovered, 1 hour at 350°.
Fill a large saucepan with water, bring to a boil, then add the allspice and drop in shrimp. Lower the heat to simmer and cook 3 to 5 minutes. Drain and shell, then set aside. In a Dutch oven, add bacon and saute over moderate heat for a minute until soft, not brown. Add onions and garlic and cook onions until soften. Add	green pepper, tomatoes, broth, bay leaf, thyme, Tabasco sauce and Worcestershire sauce and bring to a boil. Stir in rice gradually and bring to a boil.	Cover and simmer until liquid is absorbed, about 45 minutes. Add shrimp, more Tabasco sauce, pepper and salt if desired.
Tear cake in bite-size pieces. Take 1 Cool Whip and mix with cake. Mix cream cheese and confectioners sugar until smooth and creamy. Add 1 Cool Whip. Combine the two mixtures. Slice strawberries; mix 1 tablespoon sugar and glaze. Layer cake mixture and strawberries with glaze.
Brown ground chuck in a large skillet, stirring until it crumbles; drain beef. Add water and next 3 ingredients. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until macaroni is tender. Sprinkle with cheese; cover and let stand for 5 minutes. Serves 4.
Cream shortening. Add sugar; beat in egg and molasses. Mix all dry ingredients; add gradually to first mixture. Mix well. Place in refrigerator for about an hour, even overnight. Form a teaspoon (or tablespoon) of dough into balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Cool. Place in tightly covered tin.
Mix first five ingredients. Add flour to make dough. Roll out. Shape and put in a greased pan. Let rise until double in size. Bake at 350° until golden brown.
Mix together eggs, oil, sugar, zucchini and vanilla. In another bowl, mix together dry ingredients. Add dry ingredients to first mixture. Mix well. Add nuts. Grease 3 small loaf pans or 2 large pans. Makes cupcakes too! Bake at 350° for 1 hour.
Partially freeze lamb or pork. Thinly slice across the grain into bite-size strips. Set aside. Wrap pita halves in foil. Heat in a 350° oven for 10 minutes. In a small bowl, combine yogurt, mayonnaise or salad dressing and dill weed. Set aside.
In saucepan bring water and salt to boil. Slowly stir in grits. Reduce heat and cook 4 to 5 minutes, stirring occasionally. Remove grits from heat and add a small of amount of hot grits to eggs. return to saucepan. stir in sausage, 1 cup cheese, milk, and butter; stir until the butter melts. Pour into greased 13 x 9 x 2 inch baking pan. Sprinkle with remaining cheese. Bake 350° for 50 to 55 minutes or until top begins to brown. Yield: 8 servings.