HumbleIntelligence/food-ner-1-Million huggingface dataset:
Precook chicken; place chopped meat in a casserole dish. Mix chicken broth and soup; pour over chicken. Combine plain flour, baking powder, milk, salt and oleo. Pour over the chicken and broth mixture. Bake 35 to 40 minutes at 350°.
Drain beets. Add water to make 1 cup. Bring to a boil, remove from heat and stir in jello until dissolved. Add rest of ingredients and put into mold. Refrigerate.
Layer ladyfingers on bottom and around sides of spring-form pan. Beat cream cheese and Cool Whip until smooth. Add 2 packages of cheesecake mix. Mix in milk and vanilla until well blended. Pour into spring-form pan. Chill overnight, if possible, if not several hours. Remove from pan. Garnish with fruit, if desired.
Put all crackers in Ziploc bag. Mix all other ingredients very well in a bowl. Pour into bag of crackers. Shake well. Lay bag of crackers down to marinate for approximately 2 hours.
Boil chicken in 4-quart pan. Remove chicken when done and leave just enough water to cook spaghetti. Cook spaghetti and let broth boil down. While noodles are cooking, in another 4-quart pan, melt butter. Add bell pepper, onion, mushrooms and olives and saute. Add Ro-Tel and mushroom soup to mixture. Stir to blend. Cut Velveeta into chunks; add to mixture. Grate Cheddar cheese and add 2/3 of cheese to mixture. Cook on low heat until cheese is melted. Combine noodles, chicken and cheese sauce. Put in a large ovenproof dish. Add remaining cheese and bake at 350° for 25 minutes or until cheese melts and meal bubbles. This makes a lot! Can be frozen.
In al large kettle melt butter. Stir in flour. Heat and stir until smooth. Add milk, stirring until thickened. Add potatoes and onions. Bring just to a boil; reduce heat. Simmer 5 minutes; stirring constantly. Add remaining ingredients. stir until cheese is melted. Served hot.
Bring to a full boil then pour on the last 3 ingredients and mix. Press into a buttered 9 x 9-inch pan and chill.
Layer bottom of dish with graham crackers. Mix condensed milk and fruit. Layer over crackers. Cover with Cool Whip. Chill for about an hour and serve.
Saute onions in margarine over medium heat until tender, but not brown, about 10 to 15 minutes. In bowl, beat eggs with milk, salt and pepper to taste. Spread onions in pie shell; add Cheddar cheese evenly over top. Pour egg mixture over all and sprinkle with paprika. Bake in 425° oven for 20 minutes. Lower oven to 300° and bake 15 minutes more or until inserted knife blade is clean. Let cool before serving.
Combine all ingredients well. Pour into well-greased pan. Use a 9 x 12-inch pan or a small loaf pan. Bake for 35 to 40 minutes at 350°. Serve with honey butter.
Mix well to make a textured finger paint. Add tempera paint to the water to provide coloring.
Break up chicken and place in 9 x 13-inch baking dish. Mix broth and chicken soup until smooth and pour over chicken. Salt and pepper. Mix flour, buttermilk and margarine, making a batter. Pour over chicken and bake at 400° for 30 minutes. To brown crust, broil until lightly brown (1 can of Veg-All or frozen vegetables may be added).
Prepare like pie crust (no liquids). Line bottom of cake pan and halfway up the sides with crust. Press with fingers. Bake for 15 minutes at 350°. Cool.
Peel and chop squash. Cook without adding water over low heat with onion, green pepper and coriander (or parsley). Add cut sausage (or ground beef), stir well. Season with salt and pepper and cook over low heat 15 minutes. Serve hot on "tortillas."
Mix sugar, cocoa, milk and syrup. Boil for 1 minute. Remove from heat. Add margarine and vanilla.
Melt butter in frypan; saute onion. Add mushrooms with liquid and soup. Stir until smooth. Add chicken, evaporated milk, marjoram, salt, Cheddar cheese and celery salt. Stir until cheese is melted.
Brown meat. Add pizza sauce, seasoning, and milk. Bring to a boil and remove from heat. Add mushrooms, layer meat mixture and rotini in 2 quart casserole. Cover with cheese. Bake covered at 350 degrees. for 25-30 minutes.
Take a 9 x 13-inch pan and line with foil leaving about a foot of foil hanging off each side of the pan. Lay your meat in the bottom of the pan. Spice as you normally would. Add your veggies, spices, butter and pour water over the top. Seal the foil up good so the steam does not escape.
Cut raw bacon into small pieces. Add onion and green pepper and fry together until bacon is cooked. Do not drain bacon grease. Grind the frozen corn in a blender until small pieces. Add to bacon, onion and green pepper mixture. Add water and cook slowly until corn is cooked. This will be quite thick and burns easily, so watch it carefully. You can add more water if necessary. Add flour mixed with small amount of water. Stir. Add milk and half and half and heat slowly (don't boil). Salt and pepper to taste.
Defrost hash brown potatoes; mix with all other ingredients except 1/2 stick butter and corn flakes. Put into a large 9 x 12-inch baking pan or dish. Melt 1/2 stick of butter with the corn flakes and spread on top of mixture. Bake uncovered at 325° for 1 hour and 15 minutes.
Mix brown sugar, shortening, water and egg. Stir in flour, baking soda and salt. Cover and refrigerate 1 hour.
Cream butter and brown sugar; add flour and nuts. Mix to crumb mixture. Reserve 1 cup for topping. Press remaining mixture into bottom of 8 x 8-inch pan. Bake at 350° for 12 minutes.
Melt butter in saucepan or skillet. Blend in flour and salt. Let bubble together. Take off heat. Add milk all at once. Cook over low to medium heat, stirring constantly, until thickened. Add ham, peas, pepper and salt to taste. Cook until meat and peas are hot. For thinner sauce, add more milk. For thicker sauce, use less milk. Serve over toast. Makes 4 servings.
Mix in a heavy skillet the Karo syrup and sugar; heat. Add 2 cups raw peanuts and cook until light beige in color. Add the paraffin and remove from heat; stir in baking soda. Do this fast as it will foam and need to be put on a greased cookie sheet and spread thin before it hardens. Cool and break into small pieces. Store in airtight container.
Brown chicken in oil. Combine next 5 ingredients. Place chicken in baking dish. Pour mixture over chicken and then top with the almonds. Bake for 1 1/2 hours at 300°. Serves 4.
Cook meat until done. In a baking dish with cover, layer meat, potatoes, carrots and onions, then repeat until meat and vegetables are used up.
Heat pineapple and juice to a boil. Take off of stove and add apricot jello. Stir until jello is dissolved. Cool in refrigerator until completely cold, but not set. Add the 2 cups of buttermilk to Cool Whip. Add chopped pecan nuts as desired. Chill overnight. Serves 10 to 12.
Peel and cut eggplant in 1-inch cubes; cook in boiling water 5 minutes. Drain. Add remaining ingredients; mix well. Pour into buttered 1 quart casserole. Dot with butter. Bake in moderate oven at 350° for 40 minutes.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 20 minutes. Bake in a greased and floured tube pan for 45 to 50 minutes. Let cool and add glaze.
Mix all ingredients to form dough. For easier handling, place dough in refrigerator 2 hours before rolling on. Place dough on floured board. Divide into 8 equal sections. Roll each section to about 15 x 4-inch.
Mix sugar, cornstarch and water in top of double boiler. Cook for 12 minutes or until thick and clear. Add salt. Beat egg whites until stiff with sugar. Pour cornstarch mixture in and heat until light and fluffy. Add vanilla. Pour into baked pie shell. Let cool. Serve topped with whipped cream and shaved chocolate.
Cream butter. Add sugar. Beat until light. Add vanilla, flour and eggs. Mix well. Fold in nuts. Bake at 350° for 12 to 15 minutes.
Combine first 8 ingredients, stirring until well blended. Stir in nuts (optional). Spread mixture in a 9-inch square pan, sprayed with nonstick spray. Sprinkle mixture with brown sugar and cocoa mixed together. Pour water over mixture! Do not stir! Bake at 350° for 40 to 45 minutes. To serve, cut into squares and invert onto dish. Top with fat-free ice cream or frozen yogurt. Spoon remaining sauce over ice cream.
Brown ground beef; drain fat. Cut cheese in cubes. Put all ingredients in a bowl and microwave on Medium-high until cheese is a smooth consistency, stirring often.
Cut cucumbers lengthwise or into chunks. Combine garlic, salt, vinegar and water; heat to boiling. Remove garlic and place 4 pieces in each jar along with 4 sprigs dill and 4 peppercorns. Pour hot vinegar solution on top of cucumbers in jars. Leave 1-inch headspace. Put alum on top of cucumbers and seal jars. Process 10 minutes as soon as you put in canner.
Preheat oven to 400°. Dip chicken into egg and then into bread crumbs. Heat olive oil. Cook chicken in oil until done and well browned. Pour sauce into 11 x 7-inch dish. Place chicken on sauce, top with cheeses. Bake about 25 minutes.
Cook bacon and drain. Break lettuce and cauliflower into bite-size pieces. Mix remaining ingredients. In a bowl, layer lettuce, cauliflower, crumbled bacon and dressing. Cover and refrigerate for 24 hours (overnight is fine). Mix together just before serving.
Combine dry pudding mix, milk, cream cheese and whipped topping. Place 1/3 of the cookie crumbs in bottom of a serving dish. Next, put a layer of the pudding mixture. Repeat layers, topping with crumbs. Chill. Yield: 8 to 10 servings.
Clean the mushrooms and remove stems. Place caps, open end up, in a shallow greased 1 1/2-quart baking dish. Set aside. Finely chop the mushroom stems. Heat 2 tablespoons olive oil in a skillet. Add mushroom stems, onion and garlic. Cook slowly until onion and garlic are slightly browned. Combine bread crumbs, cheese, parsley, salt and oregano. Mix in the onion, garlic and mushroom stems. Lightly fill mushroom caps with mixture. Pour 2 tablespoons olive oil into the baking dish. Bake at 400° for 15 to 20 minutes or until mushrooms are tender and tops are browned.
Cover cucumbers with boiling water. Let stand until next morning. Drain. Repeat this procedure the next 3 mornings. On the fifth day, drain and slice in 1/2-inch wedges.
Store cooked potatoes in refrigerator for 24 hours. Melt butter with cheese in double boiler. Add sour cream, salt, pepper and onion; stir until well blended. Remove from heat. Peel potatoes; grate them and stir into cheese mixture. Place in a baking dish. Bake at 350° for 45 minutes. Serves 8.
In a large bowl, mix 2 cups flour, sugar, salt and yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until warm (margarine doesn't need to melt). Gradually add liquids to dry ingredients and beat 2 minutes at medium speed and 2 minutes on high speed. Stir in enough additional flour to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, until double in bulk, about 1 1/2 hours.
Mix cake mix, egg and butter, this makes crust. Place in 9 x 12-inch baking dish. Cream remaining 3 ingredients. Spread on crust. Bake at 350° for 30 minutes. Cook and cut into bars.
Cream oleo, Crisco, sugar and egg yolks. Add flour and soda. Add buttermilk. Beat egg whites until stiff; fold into mixture. Stir in coconut and pecans. Bake in 3 (9-inch) pans, rounds pans for 25 minutes at 350°.
Cream sugar and butter together until fluffy. Add eggs, one at a time to creamed mixture. Add flour, one cup at a time to creamed mixture, alternating 7-Up and adding the last of flour. Add in vanilla extract. Bake at 325° for 1 hour and 15 minutes or until toothpick inserted comes out clean.
Chop celery, pepper and onion. Mix all ingredients. Marinate in 1/4 cup wine vinegar and 1/2 cup oil. Put in refrigerator overnight.
Mix all ingredients together. Place in an 8 x 8-inch pan. Cover generously with sugar. Top with ground cinnamon. Bake at 350° for 30 minutes. After the first 15 minutes, dribble 2 tablespoons melted butter over top. Return to oven for remaining 15 minutes.
Mix Cream of Wheat with substitute eggs. Mix all remaining ingredients in second bowl. Add egg mixture. Spray a loaf pan or 8-inch square pan. Bake for 25 minutes in 350° oven.
Mix cake mix, 1 egg and oleo with hands; press into 8 x 11-inch pan. Cover with chopped pecans.
Mix together and put in a 13 x 9 x 2-inch pan. Bake for 1 hour at 375°.
Cut up broccoli, onions and eggs. Mix in mushrooms and mayonnaise, salt and pepper to taste.
Melt butter in 9 x 12-inch pan. Add ingredients in order given. Bake at 325° for 30 minutes. Let cool before cutting in squares.
Blend cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fruit, if desired. You can make ahead and freeze. Take out 1 hour before using.
Pour boiling water over cabbage. Add salt and knead well. Add other ingredients. Refrigerate.
Mix first 4 ingredients and boil until thick. Cool overnight. In a baked pie crust, put strawberries (can use bananas). Pour Jell-O mix over berries and chill.
Add salt and pepper to beef and onion and brown in greased skillet, then add other ingredients and stuff in green peppers. Put in pan with a little water and cook in oven with low heat until peppers are tender.
Mix cake mix, 1 stick melted butter and 2 eggs and pour into a flat Pyrex dish or aluminum pan that has been greased and floured. Mix the xxx sugar, cream cheese and 1 stick melted butter, then spread this mixture over the first layer in the pan. Bake at 350° for 40 minutes. Cool and cut into bars.
Cream margarine, sugars and vanilla. Add eggs; beat well. Stir in peanut butter. Add dry ingredients. Mix well. Form into tiny balls; place on ungreased cookie sheet. Press with back of a fork to make crisscross. Dough may also be rolled and cut, if desired. Bake at 375° for 10 minutes. Yields 8 dozen.
Use spring-form pan. Grease bottom and sides of pan. Combine crumbs, sugar and butter and press in bottom of pan. Mix first 4 ingredients until fluffy. Pour in on crust. Bake 1 hour at 300°.
Cream sugar and margarine. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, salt and baking soda; add to batter alternately with the milk and water. Coat the blueberries with the 1/4 cup flour; fold into batter gently with cream cheese and rind. Pour into greased and floured 9 x 13-inch pan. (I just spray the glass pan with Pam. Glass pans seem to work better than metal.) Top with topping.
Combine sugar, milk, cocoa and margarine in a saucepan. Boil 2 minutes. Remove from heat. Add oatmeal, vanilla and peanut butter. Mix well. Drop by spoonfuls onto waxed paper.
Mix together the eggs, sugar, flour, margarine and vanilla. Beat until smooth. Spread the cracker crumbs on bottom of pie shell. Place the blueberries (drained) in pie shell. Pour mixture over berries. Bake 45 to 50 minutes in a 350° oven. Top with whipped topping or Cool Whip. Serve warm. Serves 6.
Mix together the Ranch dressing, onions and cream cheese and spread evenly on tortillas. Roll in four tight rolls and wrap in Saran Wrap. Refrigerate overnight or freeze. Cut off edges if ragged. Slice into pinwheels.
Fry and crumble sausage; drain. Combine with all ingredients except shredded cheese. Wash and remove stems from mushrooms.
Cook peas until they are soft; mash peas. Mix mashed peas with salt and pepper, sage, red pepper, egg and milk (use milk if the mixture is dry). Add flour to mixture and form patties. Fry in about three tablespoons of oil or lard, browning on both sides.
Line a baking sheet with wax paper. In a medium size bowl, mix peanut butter, margarine, vanilla and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using 2 teaspoons for each. Place on wax paper and put in refrigerator.
Mix eggs and water together. Add other ingredients. Bake in loaf pan at 350° for 45 minutes. Spray pan with Pam.
Brown round and sausage until well cooked. Drain meat on paper toweling and put back into frying pan. Add all seasonings and blend well. Add shredded cheese and warm until all cheese has melted. Remove from heat and place approximately 1 tablespoon meat mixture onto each party rye slice. Place each party rye slice onto cookie sheet and broil until hot and bubbly. Serve immediately. (These appetizers will freeze up nicely for approximately 2 to 3 weeks before broiling.)
Fry meats; drain. Melt cheese over low heat, stirring often. Add salsa and meat. Serve with nacho chips.
Heat oven to 350°. Place cubed bread in 1 1/2-quart baking dish. Blend in all remaining ingredients. Bake 40 to 45 minutes or until inserted knife comes out clean. (This would have been placed 1-inch from the edge of the baking dish.) Bub's Lemon Sauce is a great topping for bread pudding.
Grease a large 9 x 13-inch pan. Combine the first 4 ingredients. Press crust over bottom. Bake at 350° until lightly brown (15 minutes). Don't refrigerate.
Crust: Mix flour, melted margarine and pecans together. Press into long baking dish (9 x 13-inch) and bake 25 minutes at 350°. Cool.
Press 3/4 of mixture in a 9 x 13-inch container and freeze. Soften 1/2 gallon vanilla ice cream and spread over frozen crust. Freeze again. Pour 1 large can chocolate syrup on ice cream. Sprinkle remaining Rice Chex mix on top and freeze. Take out 10 minutes before serving.
Have squid thoroughly cleaned. Cut into small pieces; wash well. Pour olive oil in saucepan and heat; brown garlic about 3 minutes. Add squid; cover and saute 10 minutes. Add salt, pepper, oregano and sherry; cook 10 minutes longer over low flame. Add tomatoes and parsley; cover and cook 15 minutes or until tender. Serves 4 to 6.
Place split breasts between waxed paper; pound to 1/2-inch thickness. Spread each with about 3 tablespoons cheese mixture; dot with 1/2 teaspoon butter. Fold ends over filling (some will ooze out during baking). Wrap 1 slice bacon around each roll. Place, seam side down, in shallow baking pan. Bake on top rack in 400° oven for 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes or until bacon is crisp and golden. Serves 6.
Put all ingredients, except fruit, in fondue saucepan directly over flame and stir until chocolate is melted and mixture is smooth. Partially cover flame so that mixture is just kept warm. Spear pieces of fruit with fondue forks or long picks and dip into melted chocolate. Swirl to remove excess chocolate.
Mix all ingredients into bowl. Pour into 9 x 5-inch loaf pan sprayed with Pam. Bake at 350° for 50 to 60 minutes. Provides 1 bread, 2 fats, 3 extra, 1/4 egg, 2 teaspoons vegetable and 2/3 calorie.
Place oil in frying pan over medium heat. Add chopped onion, garlic, oregano, salt and pepper. Cook until onion is tender. Add tomato paste and water. Meanwhile, place the can of tomato sauce in a large pan along with water and sugar. When mixture in frying pan is blended together and simmering, it is time to pour it into the large saucepan with tomato sauce and sugar. Stir altogether and simmer on low. Add meat balls.
Cook grits as directed. Add egg, cheese, pepper and butter. Mix and bake at 350° for 30 minutes.
Brown beef and onions in a Dutch oven. Add onions, mushrooms, tomato sauce or tomatoes, catsup, oregano, thyme, basil, parsley, salt and pepper. Cover and simmer for 15 minutes. Cool to warm. Divide dough into 20 pieces and place on top of warm beef mixture. Cover; let rise 30 minutes or until pieces of bread dough have doubled in size. Lightly brush dough with beaten egg. Bake, uncovered, at 375° for 25 to 30 minutes. Makes 6 servings.
Combine chocolate, water, sugar, cinnamon and nutmeg in a bowl. Cook, uncovered, 4 minutes, stirring every 1 minute. Add milk and cook another 6 minutes. Add marshmallows and almond extract. Whisk until frothy. Cook 2 minutes. Makes 4 servings.
Combine 1 cup flour, sugar, salt and yeast. Add margarine. Add water to dry ingredients and beat 2 minutes at medium speed. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in more flour to make a soft dough. Turn out on a well floured board. Divide dough into 16 pieces. Roll each into an eighteen-inch rope. Cut each rope into three 6-inch ropes. Place on greased baking sheet, rolling to grease all sides of dough. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer; place on ungreased baking sheet. Cover. Let stand at room temperature until thawed, about 30 minutes. Let rise until doubled, about 15 minutes. Brush with combined egg white and cold water; sprinkle with seed. Bake at 375° for 20 to 25 minutes.
Combine egg, milk, butter and almond extract. Mix together flour, sugar, baking powder and salt. Add to liquid ingredients mixing until moist. Fold in cranberries. Spread batter in 8 1/2 x 4 1/2-inch loaf pan. Sprinkle with 1 tablespoon sugar and almonds (press into batter slightly). Bake for 45 minutes at 375°. Turn down oven to 350° and bake for 30 more minutes.
Beat 4 eggs in pan; add brown sugar and butter. Stir constantly until hot. Remove from heat and add flour and baking powder. Beat again with spoon. Add nuts and vanilla. Bake in greased pan (13 x 9-inch) at 350° for 25 to 30 minutes. Serve with ice cream.
Mix sugar, butter and egg yolks together until soft. Add flour, milk, cocoa, walnuts, coconut and baking powder. Beat at high speed for about 2 minutes, then add egg whites. Beat again for another 2 minutes. Put in a greased pan (8 x 8-inch); bake at 325° for 40 minutes.
In medium bowl, mix first 9 ingredients, 1 tablespoon water and 1/2 teaspoon salt. On waxed paper with hands, roll half of meat mixture into a 12-inch long roll. Repeat with other half. Cut each into 4 pieces. In 12-inch skillet, over medium-high heat, in hot salad oil, cook meat rolls until browned on all sides. Remove.
Cook pork roast and vegetables on stove in saucepan covered with water over medium heat for 3 hours. Strain veggies and pork. Reserve veggies. Take bone out of pork roast and shred with a fork. Trim fat. Put pork, veggies, salsa and barbecue sauce back in pot and simmer for 45 minutes. Serve with rice or on rolls.
Mix together; store in airtight container. Use 3 teaspoons per cup. Add boiling water.
Mix all ingredients together. Use 1/3 cup of the mixture per cup of hot water.
Mix all ingredients together; after mixed well form into balls. (If dry, add more peanut butter.) Refrigerate at least 1 hour.
Combine eggs, sugar, oil, juice and water. Add sifted biscuit mix. Stir in marmalade. Grease small muffin pans; fill 2/3 full. Bake in preheated 425° oven for 10 minutes or until brown.
Bake in greased 9 x 13 inch pan at 350° for 45 minutes till set. Sprinkle top with Parmesan cheese.
Mix cream cheese and powdered sugar. Add cherries, pineapple and nuts. Fold in cool whip. Chill over night.
Combine all ingredients in order given. Mix well. Put into loaf pan and bake at 350°. Bread is done when top springs back to touch.
Brown hamburger meat and drain fat. Open pinto beans and corn. Drain about half the juice from the corn. Add corn and pinto beans to the pot. Add the hamburger meat to the pot. Add the stewed tomatoes. Cut up the onion and bell pepper, then add to the pot. Fix the elbow noodles; drain the water and add to the pot.
Put small amount of grease in cast-iron skillet at 350° until hot. Mix ingredients and place in skillet. Bake in oven at 450° for approximately 20 minutes.
Beat egg. Add mayonnaise and broken bread slices. Beat well. Add salt, peppers, Worcestershire sauce and dry mustard. Mix in crab meat. Make into cakes and fry until brown.
Combine cabbage, green pepper, onion, olives and salt in large bowl. Mix well and set aside. Combine vinegar, oil, mustard, sugar and celery seed in small saucepan. Bring to a boil. Pour dressing over vegetables, tossing lightly. Chill overnight.
Cook cake mix as directed. Let cool. Punch holes (with straw) all over the top of cake. Mix milk and butterscotch sauce in a bowl. Pour over top of cake after it cools. Then put Cool Whip over cake. Chop Heath bars and spread over cake. Refrigerate.