HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake at 350° for 1 hour or until rice is done. Serves a lot.
Preheat oven to 350°. In a 2-quart saucepan, combine rice, seasoning packet, water and margarine. Bring to a boil, then reduce heat to low; cover and simmer until water is absorbed. Spread cooked rice in bottom of an ungreased 1 1/2-quart casserole; sprinkle with half of the cheese. Sprinkle bread crumbs over cheese. Top with tomato and artichokes.
Heat sauerkraut, sugar and oil until hot through and through. Add onion, celery and bell pepper. Heat all together. Keep in refrigerator.
Drain cucumbers, onions and pepper thoroughly. Add salt. Place in a large saucepan. Add remaining ingredients. Bring to a boil; simmer for 20 minutes. Pack in jars; seal. Yields 10 to 12 pints.
Cool macaroni, rinsing starch away. Mix lightly with other ingredients. Chill and serve on crisp lettuce leaves. (Cubed Cheddar cheese is a good addition to this dish. Chopped pimento adds color to this dish.) This is a good make-ahead dish.
Heat chocolate and 2 Tbsp. milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. Fold 8 oz. of the Cool Whip into the chocolate mixture and blend until smooth. Spoon mixture into crust. Top with remaining 4 oz. of cool whip.
In a small bowl, mix flour, baking soda and salt. In a large bowl, cream the butter and sugars. Beat in eggs, milk and vanilla. Add flour mixture to creamed egg mixture. Stir in oats, chips and nuts. Drop by rounded tablespoonfuls and place on ungreased baking sheets. Bake at 375° for 9 to 11 minutes. Makes 4 dozen cookies.
Cook frozen vegetables until tender; cool and drain. Combine with celery, onion and kidney beans. Mix together the sugar, mustard, vinegar and salt; cook until clear, then cool. Pour over the vegetables and mix. Store in refrigerator for 3 days, stirring each day. Delicious as a buffet vegetable or salad.
If scallops are large, cut into halves. Arrange scallops in single layer in square 8 x 8 x2-inch baking dish. Heat soy sauce to boiling. Add ginger root; reduce heat. Simmer, uncovered, for 5 minutes. Stir in remaining ingredients. Pour over scallops. Cover and refrigerate, stirring occasionally, for 2 hours.
Preheat oven to 375°. In large saucepan, cook ground beef until brown and drain well. Add taco seasoning, garlic, cayenne pepper and water. Simmer, uncovered, for 10 minutes. Set aside. Sprinkle cornmeal in bottom of 9 x 13 x 2 pan. Place 6 tortilla shells in bottom of pan, overlapping and extending up sides.
Mix butter with the 1 cup sugar until blended, then beat in eggs, one at a time. Stir flour with baking powder, baking soda and cinnamon, then blend with creamed mixture. Mix in sour cream.
Preheat oven to 425°. Grease a 9-inch square baking pan. In a large bowl, mix dry ingredients. In a separate bowl, beat eggs with milk and butter. Add dry ingredients and stir just until moistened. Bake in prepared pan 20 minutes.
Crust: Mix flour, margarine and nuts. Press in bottom of baking pan. Bake at 350° for 15 to 20 minutes. Cool.
Mix all together except 2 slices bacon. Lay them across the top. Bake 3 to 4 hours at 375°.
In saucepan saute onion in butter. Add mushroom soup, milk and peas. Add Cheddar cheese. Cook until cheese melts. Serve over toast or biscuits.
In a large bowl, combine rolled oats, shredded coconut, almonds, sesame seed, sunflower seeds and wheat germ. Combine honey and oil. Stir into oat mixture. Spread on a 13 x 9 x 2-inch baking pan. Bake at 300° until golden brown, 45 to 50 minutes, stirring every 15 minutes. Remove from oven; stir in dried apricots and raisins. Remove to another pan to cool, stirring to prevent lumping.
Place lettuce and hot chicken in large serving bowl. Sprinkle with remaining ingredients. Serve with salsa or Kraft Free ranch fat free dressing, if desired.
Preheat oven to 400°. Mix cornmeal, sugar, salt, onion, butter and Tabasco sauce. Add boiling water. Stir until absorbed. Stir in egg. Drop by teaspoon onto greased baking sheet. Bake 15 minutes; remove and cool.
Peel potatoes; slice them. Rinse before starting. Cook potatoes until tender. Crumble ground beef in medium saucepan. Add onion; cook until brown and onion is soft. Use a stick of butter to grease casserole dish. Drain grease from beef. Place a layer of potatoes, then sliced cheese and put over potatoes. Add layer of ground beef and onion. Continue to do this until all potatoes, ground beef and onion are used. Garnish with pepperoni and bacon bits, if desired. Place in a 400° oven for 20 minutes, or until cheese is melted. Makes about 7 (1-cup) servings.
Combine chili sauce, mustard, onion, Worcestershire sauce and salt. Mix with ground beef. Toast bread on one side under broiler. Spread mixture on untoasted side. Place under broiler for 6 to 8 minutes. Serve as an appetizer or main coarse.
Peel potatoes (optional). Cut into desired wedge size. Rinse with cold water and drain. Sprinkle liberally with seasoning salt. In a deep frying pan, heat enough oil to cover potatoes. Fry until golden brown.
Make tea. Mix in all ingredients, except ginger ale. Refrigerate. Add ginger ale right before serving.
Combine ingredients. If desired, top with grated cheese and chopped ham. Bake for 35 to 45 minutes at 350°.
Combine all ingredients, except soda and popcorn, in 1 1/2-quart dish. Bring to a boil. Cook on high for 2 minutes in microwave. Remove from microwave and stir in soda. Put popcorn in large grocery sack. Pour syrup over corn, close bag and shake. Cook in bag on High for 1 1/2 minutes. Shake again. Cook another 1 1/2 minutes (may need another shake and 1 1/2 minutes). Pour in pan and allow to cool.
Melt chocolate chips in a double boiler. Stir until melted. Remove from heat. Stir in milk, butter and vanilla. Blend until butter is mixed with chocolate. Stir in nuts. Spread into an 8-inch square pan. Cool and cut into squares.
Cook potatoes in boiling water to cover for 30 minutes or until tender; drain. Let cool to touch. Peel and cut into 1/4-inch strips; set aside. Combine 1/4 cup of butter, onion, salt, pepper, sour cream and soup in a large bowl; gently stir in potatoes and cheese. Spoon into a lightly greased 13 x 9 x 2-inch baking dish.
Blend all ingredients, except oil, at high speed for 20 seconds. Slowly add oil, continuing to blend for about 2 1/2 minutes or until well mixed and thickened.
Mix together flour, sugar, cocoa, salt and soda. Add vinegar, vanilla, shortening and cold water. Bake at 350° for 45 minutes.
Brown meat and onion in oil. Drain. Add water, soup, brown sugar, soy sauce and vinegar. Cover. Simmer 45 minutes or until meat is tender; stir occasionally. Add vegetables; cover and cook 30 to 40 minutes or until vegetables are tender. If thickened gravy is desired, thicken with 1 tablespoon flour, mixed with 1/4 cup water. Serve over rice in bowls. Lamb, pork or beef may be used. Makes 6 servings.
Step 1: Mix first 3 ingredients together and press into 9 x 15-inch pan. Bake at 350° for 10 minutes. Put in freezer.
In a large saucepan, cook broccoli according to directions; drain. Add soup, milk, wine, butter, tarragon and pepper. Heat through. Serves 8.
Brown the meat in a skillet until it is all browned. Drain off any grease and replace on the stove. Add the seasoning slowly, mixing in well. I usually use 1 1/2 packets of seasoning, but you may wish to add both or only one, depending on your taste.
Melt margarine, Velveeta and half and half together in saucepan. Pour over frozen hash browns in casserole dish. (Grease casserole dish or spray with Pam.) Let sit for 1 hour. Bake at 350° uncovered for 45 to 60 minutes. Let sit for about 10 to 15 minutes before serving. Potatoes will seem very liquidy when removing from oven, but will thicken up as they sit for the 10 to 15 minutes.
First turn on oven to 400°. Get pizza pan out of cabinet & take a clean dish towel & wipe pan good. Go to the freezer and get out a big Tombstone pizza. Take out of wrapper & put on pan. You may add more mushrooms, pepperoni & sausage if desired. Put in oven and bake until done.
In a large saucepan heat the oil over medium heat. Add the garlic and saute for 2 minutes. Add the onions and cook for 3 minutes. Add the onions and stir in the pepper strips and cook for 5 minutes. Add the cream and tomato paste and season with parsley, red pepper flakes, salt and pepper. Cook until the sauce thickens, about 10 minutes. Add the chicken and cook until heated through. Toss the vermicelli with the chicken mixture. Makes 8 servings.
Sift all dry ingredients. Add 2/3 cup sugar and yeast to half of water. Mix eggs and oil. Add all dry ingredients, egg mixture and water together and let rise for 1 hour. Roll out. Bake at 400° until done. Makes about 30 rolls.
Spread freshly popped corn in a large, shallow sheet pan. Put it in a low oven, 250°, to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in a 2-quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm-ball stage (about 5 minutes). Remove from heat and stir in baking soda. Syrup will foam.
Mix cottage cheese. Add dry jello to pineapple. Add Cool Whip and mix all together.
Mix peanut butter and chocolate syrup until smooth. Serve on scoops of vanilla ice cream.
In one bowl, mix together the first 3 ingredients. In a second bowl, mix together the milk, pudding and Cool Whip. Fold both mixtures together. In a medium size plastic flowerpot, layer the Oreos, then pudding until pot is full. On the top, use the 12 Oreo cookies only; these must be grated fine. Place a plastic or silk poinsettia or any flower in the pot and you have a special Christmas present or unique birthday gift.
Cream 1 cup peanut butter, 1/3 to 1/2 cup confectioners sugar and cream cheese. Fold in Cool Whip. Spoon into graham cracker pie shell. Top with 1/3 cup peanut butter and 1/3 to 1/2 cup confectioners sugar. Use just enough sugar to make mixture crumbly. Spoon over pie. Refrigerate.
Cream butter and sugar; add flour, salt, nuts, water and vanilla. Dough is dry. Press into balls the size of large olives. Bake on ungreased cookie pans in slow oven (300°) for 25 to 30 minutes. Roll in powdered sugar while still warm.
Cut steak into small strips. Flour and brown in oil. Add soy sauce, bell pepper and onions and any other vegetables such as broccoli, carrots, etc. Add barbecue sauce and water as needed. Cook and stir on high setting until vegetables have reached the desired tenderness.
Cut biscuits into fourths. Put a piece of cheese and a piece of pepper on each. Pinch together to close edges. Deep fry until golden brown. Makes a great appetizer for kids.
Cook cabbage in boiling water until tender. Drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese. Heat and stir until melted. Remove from the heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish.
Wash beans and soak overnight in water 2 inches above beans. Simmer, covered, until tender. Add tomato juice and chopped tomatoes. Simmer 30 minutes. Saute green peppers and onion in oil. Add to beans. Saute meat and add to beans. Add spices and simmer 2 hours. Remove lid and simmer 30 minutes more.
Repeat layers until your casserole dish is full. Add a little milk in each corner of dish so it doesn't stick. Bake at 350° until cheese is bubbly.
Layer a 1-quart casserole with sliced potatoes and diced onion. Heat can of cheese soup and water until well blended. Pour over potatoes and onion. Slice margarine over top and sprinkle with paprika, salt and pepper. Bake in a 300° oven for 1 1/2 to 2 hours. Uncover the last 30 minutes and lightly lift potatoes up through casserole.
Mix pudding according to box. Blend in sour cream and cool whip. Layer in dish starting with crackers, pudding, crackers, pudding until dish is full. Final layer crackers. Put icing in microwave for about 30 seconds or until pourable. Pour chocolate on top and put in refrigerator until chocolate is set.
Can use for sandwich or spread on ham slice with cheese stick in center for ham roll-up, about 1/2-inch slice, place on cucumber slice.
Wash mushrooms and cut into small pieces. Put in bowl. Crush crackers over the mushrooms. Season and pour milk over mushrooms and crackers. Mix and pour into buttered casserole. Dot with margarine and bake in 350° oven for 45 to 60 minutes.
Stir together butter, graham cracker crumbs, pecans and 1 tablespoon sugar and press into bottom and 1 1/2-inches up sides of a lightly greased 10-inch spring-form pan. Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust. Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired. Makes 1 (10-inch) cheesecake.
Let cheese stand at room temperature. Mix all ingredients and form into log. Roll cheese log in 1/2 teaspoon chili powder, 1/2 teaspoon paprika and 1/4 cup finely chopped pecans. Wrap log with plastic wrap and refrigerate. Serve with crackers.
Mix first 2 ingredients and put into a greased 9 x 13-inch pan. Mix cake mix according to directions and pour on top of coconut and pecan mixture.
Put Zatarain's Shrimp 'n Crab Boil in a medium pot of water and boil for about 4 minutes. Add shrimp and boil for 2 minutes. Remove shrimp and save the water. Add noodles to the water and cook until tender. Strain. In a large bowl combine noodles, bell pepper, celery, olives, shrimp and mushrooms. Add vinegar, Hellmann's dressing and salt and pepper to taste. Toss and serve. Easy to make and very delicious.
Brown beef and onion. Add cheese, sour cream and spices. Reserve some cheese for the top. Place mixture on tortillas; roll up. Place in a greased baking pan. Mix chili with a little water. Pour over the top. Top with cheese. Bake at 350° for 30 minutes.
Stuff chilies with Monterey Jack cheese. Sprinkle Cheddar cheese between layers (if necessary). Combine milk and eggs. Blend. Combine salt, pepper, paprika and flour. Add to milk and egg mixture. Pour chili mix in a 9 x 13-inch glass pan. Bake at 350° for 45 minutes.
Grease a 9 x 13 inch baking dish. Blend flour, sugar and margarine, add nuts and spread in pan. Bake at 350° for 15 - 20 minutes and let cool. Blend cream cheese, powdered sugar and cool whip until smooth, spread over crust. Blend instant lemon pudding and milk until thick and spread over mixture. Spread remaining cool whip on top and sprinkle with nuts if desired.
In electric mixer, beat eggs; add sugar gradually. Mix in cooled melted margarine and flavoring. Add flour and baking powder and beat well. Put 1 teaspoon of batter on pizzelle iron and bake until golden brown.
Combine squash and remaining ingredients. Bake at 350° for 30 minutes or until brown.
Cut Crisco into flour until well blended. Stir in warm water to make a dough. When all gathers together so that the bowl is left clean, dump onto well-floured surface and knead until very stiff. Put in bowl. Cover and chill. Roll out dough on well-floured surface until very thin (1/8-inch). Cut into 1-inch wide strips. Bring broth to rolling boil. Pinch strips into 2-inch pieces and	drop into boiling broth. Turn down to simmer. Add chopped chicken and cover. Simmer for 20 minutes.
Mix these dry ingredients thoroughly in very large container. Use about 1/3 cup mix. Fill mug with hot water. Stir or mix in blender. Makes 30 or more servings.
Dump all ingredients in a large crock-pot. Add enough water to cover well. Stir slightly to mix ingredients. Cook on low for 8 hours or overnight. (Taste during last hour of cooking time to make sure you have enough salt. If not, add it at this time.) Meat and vegetables should all be very tender, because it's so good you won't take time to chew!
Mix cream cheese and sour cream until creamy. Spread in bottom of 9 x 13-inch casserole dish. Spread taco sauce on top of mixture evenly. Layer scallions, tomatoes, lettuce and cheese in order. Chill until ready to serve. Serve with tortilla chips.
Crisp bacon in skillet; remove from pan. Keep warm. Season the inside of the fish with salt and pepper; dredge in flour. Pan-fry the fish in bacon fat until golden brown on both sides. Drain on absorbent paper. Use bacon pieces as a garnish with lemon wedges and deep fried parsley. Makes 10 portions.
Dissolve yeast in water in mixer bowl. Add sugar, salt, eggs, yolk, butter and half of flour. Beat 10 minutes at medium speed on mixer or by hand. Scrape sides and bottom of bowl often with spoon. Blend in rest of flour, nuts, fruits and rind. Scrape batter from sides of bowl. Cover with cloth and let rise in warm place (85°) until double in bulk, about 1 1/2 hours. Stir down batter by beating 25 strokes. Cover tightly with Saran Wrap and store in refrigerator overnight.
Mix all ingredients together. Chill before baking approximately 1 hour. Roll into small balls, then roll in sugar. Bake for 10 minutes at 375°.
Slice cabbage, not too thin. Slice peppers and onions in onion ring style. Add pimentos to mixture. Boil vinegar, oil, sugar, salt and seed about 1 minute. Pour over and stir gradually. Let set 4 hours or longer if possible in refrigerator.
Combine shortening, peanut butter, salt, eggs, milk and vanilla. Mix well; add flour, baking soda and sugar. Shape dough into balls; roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from oven. Place chocolate kiss on top of cookie; press down in center.
Put washed beans in a large crock-pot or saucepan. Boil 30 minutes and let stand (away from heat) 1 hour. Drain water and rinse beans. (This step helps with digestability.) Add water to cover beans, plus 1 to 2-inches more. Add remaining ingredients and simmer for 1 hour on stovetop or 4 to 6 hours in crock-pot on low.
Place all ingredients in bread machine except pepperoni. Add pepperoni in when raisin/nut signal beeps or 5 to 10 minutes before last kneading cycle ends. Select basic/white bread cycle and use medium or light crust. Yeast amount is correct.
Melt butter in baking dish. Mix together dry ingredients. Add milk and blend. Put fruit in dish. Add the dough on top. Bake at 350° for 35-40 minutes or until dough is done.
Combine all ingredients and store in a sealable container or zip lock plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will double or triple well.
Mix the butter or margarine in saucepan. Add the flour; blend well. Pour into a buttered baking dish or into individual dishes. Cover with bread crumbs or crackers mixed with 2 tablespoons melted butter or margarine. Bake in moderate oven at 350° for 25 minutes, or until brown. Serves 4.
Prepare and bake cupcakes according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing to wire racks to cool completely.
Beat egg yolk and mix well with the lemon juice and water. Cook a few minutes in a double boiler until the mixture coats a spoon.
Mix well and put in airtight container. Use 1 spoonful per cup of hot water or more if you like stronger taste.
Mix Stove Top stuffing mix according to package. Place in bottom of 9 x 12-inch pan. Next, layer chicken, mix soups together and pour over chicken. Layer cheese. Crush Ritz crackers. Place on top. Drizzle with melted butter. Let stand in the refrigerator overnight. Bake at 350° for 1 1/2 hours.
Combine sugar and cocoa in a large bowl. Add corn syrup and milk. Cover with waxed paper. Microwave on High 5 to 7 minutes. Mixture should be hot and bubbly. Stir well. Microwave, uncovered, at Medium-high 13 to 17 minutes or until mixture reaches soft ball stage (235°). Add butter but do not stir. Let cool. Add vanilla and beat until candy is stiff. Stir in pecans and pour onto a greased 8-inch or 9-inch plate or platter. Yields 1 pound.
Combine butter, soy sauce, lime juice and lime rind. Marinate chicken pieces in marinade several hours, turning 2 or 3 times. Bake at 400° for 1 hour, basting while baking. Turns golden brown. Serves 4 to 6.
Combine softened cream cheese and Marshmallow Creme. Mix well until well blended and chill. Makes about 1 pint. Serve with fresh fruit.
Combine juices, water, sauce, salt and pepper. Pour over steaks, allow to stand 4 to 6 hours out of refrigerator. Turn occasionally. Grill over hot fire 3 to 4 minutes on each side for rare. Increase cooking time for medium or well done.
Unroll crescent rolls in 3 oblong widths of pan and 1 longways across the bottom. Bake for 10 to 15 minutes, until lightly brown. Mix the cream cheese and dressing until creamy. Spread on cooled crust. Top with vegetables and cheese last.
Mix the batter (first 8 ingredients) together. Add corn; set aside. Grease 9 x 13-inch baking dish. Pour 1/2 the batter mixture into pan. Then layer meat, cheese, onion and peppers. Add the other 1/2 of the batter. Bake 35 to 40 minutes at 350°. Serves 6.
Mix all ingredients except poppy seed until well blended. Stir in poppy seed. Bake in greased and floured Bundt pan for 35 to 40 minutes at 350°.
Saute ham and salt pork; add peppers, tomatoes, onion and garlic. Simmer for a few minutes. Add capers, olives, achote coloring or substitute with sazon goya and pigeon peas. Mix well and let cool for 2 to 3 minutes. Add rice. Mix well and add the water and salt to taste. Mix thoroughly. Cover and cook slowly until the liquid has evaporated on medium heat. Rice takes approximately 25 minutes to cook. Serve hot. Buen apetito.
Saute onions in oil. Add ground beef and brown. Remove excess oil. Add tomatoes, tomato paste, and spices. Stir to blend and simmer for 20 minutes. Cook noodles. Preheat oven. Layer noodles, swiss cheese, cottage cheese, and meat mixture. Repeat 2 more times. Sprinkle Parmesan generously and bake. Cool 10 minutes before serving.
Hard boil eggs. Bring all other ingredients to a boil, then simmer 10 minutes. Pour boiling beets and juice over peeled (hot) eggs. Cover and refrigerate three days before serving.
Brown pork chops. Season with garlic powder, salt and pepper. While the pork chops are browning, mix the rice with the remaining ingredients and place in a 2-quart casserole. Put the browned chops on top of the rice. Cover and bake in 350° oven for 1 hour. This dish can be made into a rice casserole by replacing the pork chops with a 1/2 stick of butter or margarine.
Bring tomatoes and sugar to boil (10 minutes), stirring. Remove from heat. Add jello. Put into jars; seal with wax.
Combine the first 3 ingredients. Mix and press into 9 x 13-inch pan. Bake 15 minutes in a 350° oven. Let cool. Melt butter in a saucepan. Mix in pecans and coconut. Brown until golden. Remove from heat and let cool. In a bowl, mix together the cream cheese, condensed milk and Cool Whip.
Wash, core and quarter apples, but do not peel. Combine apples and cider in lightly oiled crock pot or slow cooker. Cover, cook on high for about 3 hours until tender. Sieve apples. For each pint of sieved fruit, add 1 cup sugar, 1 tsp. cinnamon, 1/2 tsp. allspice, and 1/2 tsp. cloves. Stir often and well. Cook until it suits, after 2 hours, remove lid to allow fruit to cool down.
Combine cucumbers, onion and green pepper in a large bowl. Add sugar, vinegar, salt and celery seed. Mix well. Cover and store in refrigerator. Wait 24 hours before eating. These will keep about 3 months.
In a thick saucepan or iron skillet, cook to a soft ball stage the butter, sugar, Karo, chocolate and milk. Remove from heat; add vanilla and beat with electric mixer until thick. Spread quickly in buttered 6 x 8-inch dish (not 9 x 13-inch). You can add chopped walnuts (1/2 cup) if you like.
Slice potatoes into 1/2-inch strips and cover with water. Combine flour, salt, pepper and paprika. Put mixture into small bag. Remove potatoes from water, but do not blot. Drop a few slices at a time into the bag and shake. Deep fry until golden brown. Serves 6 to 8.
Chill juice and nectar almost to a freeze. Combine with remaining ingredients in punch bowl.