HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cream cheese in 1-quart glass measure. Cook in microwave 1 minute until soft. Mix well. Place soup in 2-cup glass measure. Cook in microwave until heated throughout, about 3 to 4 minutes. Add soup, sour cream and Worcestershire sauce to cream cheese. Stir well. Serve hot or cold. If serving hot, you may want to cook dip 25 or 30 seconds longer.
Heat oven to 325°. Grease 3-quart casserole. Heat 1 tablespoon of oil in skillet over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, until crisp-tender. Remove vegetables from skillet.
In a greased casserole, layer the ground turkey, onions or if you use the onion soup mix, mix into ground turkey. Then a layer of cheese and Tater Tots. Spread cream of mushroom soup over top. Do not dilute soup with milk. Bake in 350° oven for 1 hour.
Mix all ingredients together. Mixture will become the consistency of a cake batter. Bake in a greased and floured tube pan at 350° for 45 minutes. You may double the recipe.
Beat egg white until stiff. Add the Sweet 'N Low brown sugar, salt and vanilla gradually, while beating constantly. Fold in nuts. Arrange by teaspoon on a buttered and floured cookie sheet. Bake for 10 to 12 minutes at 325°. Makes 24.
Combine well chilled juices. Pour over ice in large bowl. Garnish with lime slices.
Season pork chops lightly. Roll in flour. Brown in small amount of butter or Crisco oil. Place in baking dish. Cover with foil. Cook in oven until tender. Remove foil. Dilute one can of cream of mushroom soup. Add green peppers and onions, chopped. Return to oven uncovered and simmer 1 hour at 350°.
Dissolve jello in hot water. Add orange sherbet and crushed pineapple. Chill until partially set. Add Cool Whip and nut meats (if desired). Refrigerate until set. You can use sugar less jello, no sugar pineapple and low calorie Cool Whip for low calorie dessert.
Soak the chicken pieces in salted cold water overnight if possible. Change the water several times. You may use ice to help cool the water. Drain the chicken. Salt and roll in flour. Use a cast-iron skillet with lid. Use either solid or liquid Crisco or Wesson, or any good brand. Cook chicken on a medium hot fire, turning often to brown evenly. It is important to use the lid on your skillet.
Combine and mix by hand to keep cherries whole. Bake in a 9 x 13-inch pan for 25 to 30 minutes at 350°. Frost while hot.
Heat oil (2 to 3 inches) in a Dutch oven to 375°. Mix flour, 1/4 cup sugar, the salt, baking powder, nutmeg and baking soda in a large bowl. Add oil, buttermilk and egg; beat with a fork until smooth. Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil. Fry about 3 minutes or until golden brown on both sides; drain on paper towels. Immediately roll in sugar. Makes about 3 1/2 dozen drop doughnuts.
Mix cheese, olives and onions with mayonnaise. Put on cookie sheet and bake at 350° for about 10 minutes or until the cheese bubbles. Serve hot.
Put all ingredients in a deep baking dish and cook at 325° for 1 1/2 hours.
Mix the first 6 ingredients; shape into balls the size of walnuts. Place in a greased casserole. Over the top, pour tomatoes and tomato sauce. Cover; bake for 1 hour at 400°. Serves 5.
Preheat oven to 350°. Blend sugar, margarine, egg and vanilla. Add flour and mix well. Store in refrigerator for several hours. Form dough into small balls. Place on cookie sheet and press with the bottom of a glass after dipping into granulated sugar. Repeat before pressing each ball. Bake about 5 minutes or until lightly browned.
Sift flour, sugar, salt and baking powder together. Stir cornmeal thoroughly into flour mixture. Combine well beaten eggs, milk and shortening; add to dry ingredients. Mix well; pour into greased pan and bake at 375° for 40 minutes.
Mix sugar and butter; mix in egg and flavoring. Blend dry ingredients in. Refrigerate 2 to 3 hours. Heat oven to 375°; divide dough in half and roll out on lightly floured pastry cloth to 3/16-inch thickness. Cut with cookie cutter. Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until golden brown. Makes 5 dozen.
Sprinkle cooked meat over bottom of pie plate. Sprinkle with shredded cheese and onion. Combine milk, bisquick, eggs and Mrs. Dash. Beat for 1 minute. Pour over meat, cheese and onion. Mix all ingredients. Bake at 350° for 45 to 50 minutes. Serves 6 to 8.
Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in a large amount of boiling salted water until tender; drain and rinse. Combine remaining ingredients except mozzarella cheese. Place 1/2 the noodles in a 9 x 13 baking dish. Spread with half the cottage cheese filling, half the mozzarela cheese and half the meat sauce. Repeat layer. Bake at 375 F for about 30 minutes.
Cream butter and sugar. Add eggs, 1 at a time, beating after each. Add soda and flour mixture alternately with buttermilk. Then fold in orange slices, dates, coconut and nuts.
Melt margarine; add coconut, pecans and lightly brown in oven. Combine cream cheese and Eagle Brand milk in mixes bowl. Beat until smooth. Fold in cool whip. Put 1/4 cream cheese mixture into pie shell and sprinkle with 1/4 of coconut mixture. Drizzle with caramel topping. Repeat layers, Refrigerate. Can be frozen and served slightly frozen.
Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well blended. Remove from heat. Add Rice Krispies and stir until well coated with marshmallow mixture. Press warm mixture into buttered 13 x 9-inch pan. Cut into squares when cool.
Make into balls and brown in hot fat. Add 1/2 cup hot water and simmer 20 minutes.
Put all ingredients in roaster in oven at 350° for 5 to 6 hours. When done, break meat apart and put back in sauce. Serve mixture on buns for chipped barbecued beef sandwiches.
Cook cornstarch and water until thick. Let cool to room temperature. Add Jell-O and stir well until dissolved. Add fresh strawberries. Pour in baked pie shell. Chill until ready to serve. Top with whipped cream.
In a large bowl, grate zucchini, onion and cheese (or run through food processor). Crumble crackers with hands. Add eggs and knead mixture. Add salt, pepper and garlic salt if desired. Transfer mixture into greased oblong cake pan. Bake at 350° until top is crispy golden (1 hour).
Mix butter, flour and ground nuts. Pack in a 9 x 13-inch pan to make crust. Bake for 15 to 20 minutes; let cool. Cream the cream cheese, vanilla, powdered sugar and 1 cup of Cool Whip together. Spread on top of cooled crust. Mix pudding with milk until thickened. Pour over cream cheese mixture. Top with remaining Cool Whip and sprinkle with chopped walnuts. Chill.
With an electric or hand mixer, beat egg whites to a stiff peak. Set egg whites aside. Beat egg yolks. Add milk, vanilla and butter to egg yolks and mix well. Combine flour, salt and sugar and add to egg yolk mixture. Mix until you have a thick, smooth batter. Using a rubber spatula, fold egg whites into batter very gently. A few small lumps are okay. Do not overmix! Cooks 3 1/2 to 4 minutes. Makes 8 to 10 waffles.
Melt caramels and marshmallows in microwave. Add whipping cream and flavoring; mix well. Slice apples and dip into dip. Eat good!!
Overnight, marinate chicken in soy sauce and sprinkle on Mrs. Dash lemon pepper. Place chicken in baking dish. Sprinkle with brown sugar substitute. Pour remaining soy sauce over chicken. Bake covered for 1/2 hour at 350°. Uncover; add bell pepper and pineapple. Bake 1/2 hour longer. Each serving: 1 portion. Exchanges: 3 meat, 1/2 vegetable and 1 fruit. Calories: 284.
Saute onion in oil until tender. Add fresh diced tomatoes. Add spices and saute 15 minutes. Add corn and zucchini. Add 2 1/2 to 3 cups water to cover vegetables. Simmer with covered lid for 35 minutes.
Brown ground beef in skillet, stirring until crumbly; drain. Alternate layers of ground beef, potatoes, green beans and onion in baking dish until all ingredients are used, seasoning with salt and pepper to taste. Spoon tomato soup over top. Bake at 350° for 1 1/2 hours. Yield: 4 servings.
Preheat oven to 350 degrees. Sprinkle the chicken breasts with lemon pepper seasoning. Place in shallow baking pan that has been coated with cooking spray. Bake until fork tender. This usually takes about 20 to 25 minutes. Remove the chicken from the pan and cut into bite-size pieces. In a large bowl, combine the soups, sour cream, green peas, and chicken. Mix well. Spoon into casserole dish. Combine the crackers, poppy seeds and melted butter. Mix well and sprinkle over top of casserole. Bake until bubbly. This will probably take about 25 minutes.
Saute first 5 ingredients; drain any fat. Add the beef gravy and simmer 15 minutes. Can be served over noodles or rice. Meat can be made in patties and crumbled.
Fry bacon. Remove bacon from pan. Dice onion and cook in the bacon grease. Add pork and beans, ketchup, barbecue sauce, mustard and brown sugar in with onions. Crumble bacon in baked beans and let simmer. Do not over stir or beans will be mushy.
Preheat oven to 350°. Mix together first 3 ingredients. Sift the rest of the ingredients, then mix together. Roll into tiny balls and place on a cookie sheet. Bake 8 minutes. Place some confectioners sugar in wax paper while warm. Roll cookies in sugar.
Brown and drain meat. Add onions; cook until done. Add cheese, garlic salt, oregano, paste and sauce. Simmer 20 minutes. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup mixture in cups. Sprinkle with shredded mozzarella cheese. Bake 12 minutes at 400°. Makes 24 cups.
Heat oven to 350°. Lightly spray 1 1/2-quart casserole dish with no-stick cooking spray. Combine first 4 ingredients in casserole; gently stir in remaining ingredients except yogurt. Bake on center oven rack 40 to 45 minutes or until knife inserted in center comes out clean. Serve with yogurt or milk, if desired.
Preheat oven to 350° (325° for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.
Brown meat and onion in Dutch oven and season with salt, garlic salt and paprika. Boil noodles until just tender and drain. Add noodles and the following ingredients: corn, tomatoes and soup. Mix together and heat on top of stove. Put this in a large casserole dish and top with grated cheese. Bake 30 minutes at 350°. Very good.
Season chops and brown in shortening. Mix vegetables, seasonings and rice. Turn into lightly buttered casserole. Arrange browned chops on rice mixture. Combine soup and milk and pour over chops. Cover and bake at 350° for 1 hour or until chops are tender.
In large bowl, mix eggs, sugar, oil and vanilla. Stir in zucchini, pineapple and carrots. In another bowl, mix the flour, soda, baking powder, nutmeg, salt, cinnamon and nuts. Mix all together. Bake at 350° for 1 hour in a loaf pan. Makes 2 loaves.
Chop ham, potatoes and carrots into small pieces. Add ingredients to baking dish. Add soup, peas and cheese. Mix and bake at 350° for 45 to 60 minutes.
Drain green beans and peas. Add onion, celery and peppers. Cover with sugar, vinegar, oil, salt, pepper and celery seed. Marinate in refrigerator at least 24 hours. Drain and serve.
Cream sugar and shortening. Add eggs one at a time, mixing well after each. Add flour and milk alternately. Add vanilla. Cook in a tube pan at 300 degrees for 2 hours.
Boil together on low heat until dates are dissolved or melted, about 5 to 6 minutes. Cool and add 2 cups Rice Krispies and nuts as desired. Roll into balls. Roll in nuts or coconut.
Place a 10-inch cast-iron skillet over medium heat until hot. Sprinkle salt in skillet. Place steaks over salt. Cook 1 to 2 minutes on each side or until browned. Remove from skillet. Combine peppercorns, steak sauce and water in hot skillet. Cook over medium heat, stirring constantly, to loosen browned food particles on bottom of skillet. Stir in whipping cream and black pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, 3 to 4 minutes or until slightly thickened. Add steak. Simmer, stirring occasionally, 5 minutes or until desired degree of doneness. Yields 4 servings.
Heat oven to 350°. Grease a 9 x 13-inch baking pan. Mix all ingredients together thoroughly. Pour into prepared pan. Bake until golden brown, about 25 minutes. Cut into pieces, about 2 x 1-inch. Serve warm. Makes 4 dozen appetizers.
Mix all ingredients in heavy pan and cook over low heat for about 15 to 20 minutes or put in microwavable bowl and cook in microwave on High for about 7 minutes.
Mix all ingredients except cinnamon sugar. Place by teaspoons onto lightly greased cookie sheet. Sprinkle before baking with cinnamon sugar. Bake at 375° for 8 to 10 minutes. Store in an airtight container. Makes 3 dozen.
Dip pieces of meat in flour (which includes salt, pepper and paprika). Place and brown in large roaster or skillet. I use oil in pan to brown. Add water to cover steak. Add other ingredients (not necessary to stir) and cover with lid. Bake in oven about 3 hours at 300° or until tender. Makes its own gravy.
Blend shortening, sugar, vanilla and eggs. Add flour, salt and soda to this. Add M&M's. Drop on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Completely soften beans as directed. Put all ingredients in crock-pot. Stir to combine. Cover and cook on low for 8 to 10 hours, on high for 3 to 4 hours.
Mix together and cook until thick and clear. Add 2 Tbsp. butter and 2 Tbsp lemon juice.
Grease 2 1/2-quart casserole. Stir ingredients together and pour into casserole. Bake at 425° for 25 minutes.
Preheat oven to 350°. Mix all ingredients together and pour into a large, greased baking dish. Bake for 30 minutes at 350° or until rice is tender.
Boil the macaroni in water until cooked but still stiff. Drain. In the lasagna baking pan, combine the Ricotta cheese, eggs, salt and pepper, grated Parmesan or Romano and seasoning and mix well. Add and mix in the drained cooked macaroni and spread evenly in the baking dish. Layer the Mozzarella over the macaroni mixture. Sprinkle spaghetti sauce on top and add meat (if desired). Bake 30 minutes in a 375° oven. Take out, cool a few minutes and serve. If it is still very liquid, bake a few more minutes to set. Can be frozen and reheated (covered).
Layer in casserole dish. Mix milk and soup together and pour over top of layers. Bake 1 1/2 hours at 350°.
In large bowl combine all ingredients. Store in airtight container. Makes 12 to 14 servings.
Crumble cornbread into large mixing bowl and add corn and tomatoes; mix until moist. Add ham and mix thoroughly. Stuff peppers with mixture from bowl. Place one strip of bacon on top of each pepper. Excess stuffing can be placed around peppers. Bake at 300° for 40 minutes.
Brown meat with onion; do not drain. In blender, blend 1 can of chili beans. Add this and rest of ingredients. Stir frequently on low heat for about 30 minutes. Let simmer for another 20 to 30 minutes.
In a large skillet, cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add green pepper, red sweet pepper and onion to drippings. Cook about 2 minutes or until vegetables are crisp-tender.
Mix all ingredients together. Press into bottom of crock-pot. Cook on low for 8 to 10 hours.
Mix all ingredients and form into patties. Cook well to medium-well. Serve with no condiments.
Fill baked pie shell with 1 quart of strawberries. Cook Jell-O, cornstarch, sugar and hot water until thick and pour over strawberries.
Combine first 5 ingredients. Press half of this mixture into a greased 9 1/2 x 13-inch baking pan. Cover with rhubarb or apples. Cook sugar, water, cornstarch and vanilla until clear and thick. Pour over fruit and top with the remaining crumbly mix. Bake at 350° for 1 hour.
Mix all dry ingredients. Cut in shortening. Add milk, eggs and vanilla. Roll out thinly. Cut in any shape. Use cookie cutters. Bake at 375° until lightly done. Don't overcook. These are easy to make and decorate for kids.
Prepare rice mix according to package instructions. Meanwhile, cook onion and celery in kettle until tender. Stir in soup, sour cream, wine and curry powder. Stir in chicken and cooked rice. Pour into a 2-quart casserole dish. Bake, uncovered, 35 to 40 minutes at 350°. Stir before serving. Serves 4 to 6.
Cream butter and sugar, beating well on medium speed. Add eggs, one at a time, beating well. Combine flour and baking powder; add to creamed mixture alternately with milk. Mix well after each addition. Stir in vanilla. Pour 1/3 of batter into a greased and floured 9-inch round pan. Stir spices, raisins and pecans into remaining batter. Pour into 2 greased and floured 9-inch pans. Bake at 350° for 25 minutes. Cool in pan for 10 minutes. Ice with filling, putting white layer in the middle.
Combine oleo, sugar and vanilla in mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 8 or 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edge of pan. Cool in pan. Frost, if desired; cut into squares. Makes 16.
Roll steak in flour, salt, pepper, dill weed and paprika. Brown in 1/4 stick butter in large skillet. Add mushrooms, onion, garlic and bouillon. Let simmer about 45 minutes. Stir in sour cream (be sure not to boil). Simmer a few minutes until heated and serve over hot noodles.
Dissolve sugar-free jello in boiling water. Put in blender; blend about 1 minute. Combine cold water and ice cubes to make 1 cup. Add to jello and stir until ice is almost melted. Blend in plain yogurt. Chill and serve. Makes 5 servings. Try adding fruit, if desired.
Cut each cucumber into approximately 20 rounds each. Combine all remaining ingredients in mixing bowl of food processor. Process until smooth. Chill for 1 hour. Place mixture in pastry sleeve with leaf tip and pipe small amount on each cucumber round. If you don't have a pastry sleeve, just spoon a small amount on each cucumber round.
Mix well and pour into unbaked pie shell. Top with 1 cup chopped nuts and bake at 350° for an hour.
Cream butter and sugar and add egg yolk. Sift flour and cinnamon; add to creamed mixture. Spread into 10 x 15 cookie sheet. Beat egg white slightly and spread over mixture. Bake at 275° for 1 hour. Cut into squares while hot.
Blend berries and yogurt at high speed in blender until smooth. Stir in water. Yield: 2 servings.
Mix squash, onions, corn bread, butter, chicken soup, cheese, eggs and water chestnuts; place in casserole dish and bake at 350° until brown.
Mix and store in freezer. Scoop out and add to Vernors or 7-Up.
Brown and drain meat. Add chilies, enchilada sauce and cream of mushroom soup. Mix. Put about 1/2 cup in bottom of a baking pan or casserole dish. Layer shells (break the folded shells so there are two halves). Put mixture over shells and then shredded cheese. Another layer of shells, mixtures and end with cheese. Bake at 350° for 30 to 40 minutes.
Combine all ingredients together. Fry in oil until brown on one side, turn over and fry on other side.
Mix meat, rice, onion, pepper and soup. Add spices. Blanch cabbage leaves. Place in boiling water for 4 minutes. Place equal amount of meats in center of cabbage leaves. Roll and fold ends of cabbage. Place side by side in heavy pot greased with oil. Pour soup over rolls and simmer 30 minutes. Uncover and cook 30 minutes.
Cream margarine and sugar. Add eggs one at a time, beat well after adding each egg. Crush vanilla wafers and add alternately with milk. Add coconut and pecans. Pour into greased and floured tube pan. Bake at 350 degrees for 1 1/2 hours.
Combine the yellow cake mix, 1 egg and 1 stick melted butter. Mix well; press this mixture into 9 x 13-inch pan. Beat together the cream cheese, eggs and all ingredients, but 1/2 of powdered sugar. Pour this mixture over cake mixture. Bake at 350° until done. While still warm, sprinkle the cake with remaining powdered sugar. Cool; cut into squares.
Chill liquid ingredients. Blend juices; add ginger ale and sherbet, stirring until sherbet is softened and partially dissolved. Makes 40 servings.
Brown first four ingredients in skillet. Add remaining ingredients. Mix well and bake at 400° for 40 minutes, stirring occasionally. Bake in covered dish or cover with Reynolds Wrap. Makes about 3 quarts.
Cut beef roast in large chunks. Toss with flour. Place carrot sticks in bottom of crock-pot. Place meat on top of carrots in layers with one envelope soup mix sprinkled between layer. Add 1 can tomato soup and 1/2 cup water. Cook on low all day until tender.
Combine first 6 ingredients; set aside. In large bowl, beat sugar, oil and eggs. Stir in cereal, peel and vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in a greased 10 x 6 x 2-inch glass baking dish or double recipe for 9 x 13-inch pan. Bake at 325° for 35 minutes for small pan, longer for 9 x 13-inch pan. Cool completely. Spread with frosting.
Brown and drain ground beef and 1/2 of onion; set aside. Mix together cornmeal, milk, eggs, oil, soda, salt, corn and remaining onion. Grease deep baking dish (I use black iron pot). Pour half of cornbread mixture, layer with meat and sprinkle with jalapenos and half of cheese. Pour remaining cornbread over top and cover with cheese. Bake in 400° oven for about 1 hour.
Boil potatoes. Mix Cheez Whiz with sour cream. Layer sliced potatoes and sausage. Pour Cheez Whiz mixture over sausage and bake for 40 minutes at 300°.
Cut each hot dog up into 12 to 15 slices. Place single layer on paper plate. Microwave on High about 7 minutes (the hot dogs will shrink and shrivel up). Cool and freeze in plastic sandwich bags. Excellent to take on picnics, to dog shows or on hikes. Take some "extras". If you get hungry, they're very tasty.
Combine sugar and oil; mix well. Add other ingredients and stir. Chill at least overnight. Keeps well.
Blend all ingredients. Press evenly on bottom and sides of 9 inch pie pan. Back at 375 degrees for 8 minutes. Cool on wire rack.
Combine carrots and raisins in a large bowl. Mix together the mayonnaise, sugar, salt, milk and lemon juice. Toss with carrots and raisins. Chill well before serving. Yields 6 servings.
Combine beef, Rice a Roni and egg. Mix well. Form beef mixture into Meatballs. Brown in skillet. Combine seasoning packet with 3 Cups of hot water. Pour over meat. Cover and simmer for 30 minutes. Thicken Gravy if desired. Make a day or two ahead - great for busy days!
Heat pineapple until hot, stirring constantly, but do not boil. Remove from heat. Mix well in dry Jell-O; add buttermilk. Mix well. Chill until set. Fold in Cool Whip.
Soak cucumbers, peppers, and onions in salt and water (enough water to cover) for 2 hours and drain. Rinse well. Make a syrup of vinegar, brown sugar, turmeric, and mustard seed. Bring to a boil. Pack cucumber mixture into hot jars and pour syrup over cucumbers.
Chop bacon fine and fry until crisp in a heavy skillet. Add green onions (save some green tops). Add celery and green pepper. Stir until somewhat soft. Stir this mixture with rice, adding soy sauce, salt, pepper and Accent to taste. After well stirred, add mushrooms (drained) and green onion tops. Serves 8.
Combine ground beef, eggs, crackers, salt, pepper, garlic, onion, and 1/2 - 3/4 cup milk in a large mixing bowl. Mixture should be moist and sticky. Shape into desired size meatballs/patties and brown. Mix soups and 1 1/2 - 1 3/4 cup milk and pour over meat. Simmer about 30 minutes or until meat is cooked and gravy is thick (more milk can be added if gravy is too thick).
Combine all ingredients except pineapple and mix thoroughly. Arrange pineapple rings in well-greased loaf pan. Spoon ham mixture over pineapple and bake at 350° for 1 1/2 hours. Yields 6 servings.