HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with salt. Brown slowly in skillet in hot oil. Combine spaghetti sauce mix, tomato sauce and water. Pour over chicken. Cover and simmer 35 minutes until tender. Add mushrooms the last 15 minutes of cooking.
Cook onion and bell pepper in butter or oil until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add cooked shrimp and heat until bubbly. Serve over cooked rice or pasta. Serves 4.
Cook onion, celery and green pepper in butter or margarine for 5 minutes. Add potatoes, water or stock and seasonings. Cover and simmer until potatoes are tender, about 20 minutes. Add corn and beans. Cover and simmer 10 minutes longer or until beans are tender. Mix flour with small amount of milk; add to remaining milk. Stir into cooked vegetable mixture. Cook, stirring constantly until slightly thickened.
Mix all ingredients well. Bake in greased casserole for 1 hour at 325°.
Combine juices in punch bowl. Add scoops of sherbet. Pour ginger ale over sherbet. Makes about 25 small servings.
Combine dry ingredients - flour, oat bran, wheat bran, raisins and brown sugar. Mash bananas. Beat egg; add milk. Add dry ingredients. Mix only until blended. Fill greased muffin tins 2/3 full. Bake at 400° for 15 minutes. Makes 12 muffins.
Mix jello in water; add undrained pineapple and pie filling. Pour into a 9 x 12 x 2-inch dish. Let set.
Drain corn and reserve 1/4 cup of liquid. Mix everything, except cheese, together and pour into greased or Pam sprayed pan. Bake at 350° for 15 minutes. Sprinkle cheese on top and bake 30 to 40 minutes longer, until set.
Drain crushed pineapple and measure juice. Pour pineapple juice, plus enough water to equal 2 cups liquid, into a saucepan. Add cream cheese and marshmallows. Heat, stirring occasionally, until cheese and marshmallows melt. Add to jello 2 cups of boiling water. Add cheese, marshmallows and pineapple juice mixture to the jello mixture. Place in refrigerator.
Combine together and spoon into greased muffin pan. Bake at 350° until brown.
Mix Eagle Brand milk and lemon juice. Add Cool Whip to this mixture. Gently mix in oranges and pineapple. Refrigerate overnight before serving to allow flavors to blend.
Mix in a large bowl everything but sour cream. Put half of mixture in long Pyrex dish, congeal 15 minutes. Stir in sour cream until soupy. Spread over mixture, then add remainder of jello mixture. Refrigerate.
Combine beef, egg, bread crumbs, onion, 1/3 cup tomato sauce, salt and pepper. Mix well and pat into a flat rectangle, about 10 x 12-inches, on a piece of wax paper. Sprinkle cheese evenly over meat mixture.
Mix cornstarch, 1 cup of sugar and salt; slowly add water. Stir regularly over boiling water until thick enough to mound slightly (should turn clear), about 10 minutes. Beat egg yolks and 1 cup of sugar, then stir into hot mixture a little at a time. Cook 2 minutes, stirring constantly. Remove from heat; add margarine, lemon rind and juice. Cool to room temperature. Turn into pie shell.
Mix the first 3 ingredients well. Pat evenly in lightly greased 9 x 13-inch pan. Sprinkle with the nuts. Mix the eggs, cream cheese and powdered sugar well and top cake. Bake at 300° until brown.
Dissolve both gelatins in 3 cups juice from cans of pineapple and apricots. Cool. Mash apricots (blender or automatic mixer). Mix with pineapple and sour cream. Add to cool gelatin. Mix and pour into mold or molds. Serves 24.
Lightly spray rack of broiler pan with cooking spray. In medium bowl, combine turkey, oats, onion, red pepper, zucchini, ketchup, garlic and salt, mixing lightly but thoroughly. Shape into 6 (1/2-inch) thick patties. Broil patties 7 to 9 minutes on each side or until golden brown and no longer pink in center. Serve on buns with one tablespoon sour cream, lettuce and tomato. Makes 6.
Spray a 13 x 9-inch glass baking dish with no-stick cooking spray. Put crushed tortilla chips in bottom of dish (generous amount). Take paper off tamales and place on chips. Heat chili in pan just slightly. Pour over all. Top with cheese. Bake at 350° for about 25 to 30 minutes, until heated through and cheese melts.
Bake sweet potatoes until done. Peel and mash. Add sugar, butter, spices and salt. Add enough milk to moisten. Pour into buttered 1 1/2-quart casserole dish.
Combine first 8 ingredients in a saucepan; gradually stir in water and vinegar. Bring to a boil; cook 30 seconds, stirring with a wire whisk. Remove from heat and let cool. Cut 6 artichoke hearts into quarters; reserve remaining artichokes for another use. (I do them all.) Alternate tortellini, cherry tomatoes and artichokes on 24 (6-inch) skewers; place in a 13 x 9 x 2-inch baking dish. Pour cider vinegar mixture over kabobs, turning to coat. Cover and marinate in refrigerator 4 hours, turning occasionally. (I put them in a square Tupperware container with a good seal and just turn them upside down and upright again.) Drain and place on a serving platter. Yield: 24 appetizers.
Peel carrots and potatoes. Cut them and cook them together. In the last 10 minutes of the cooking time, add the peeled and sliced onions and cook them also. When everything is tender, put it in a strainer and let it drain. Mash everything together and serve.
Slice tomatoes and onions, and sprinkle with salt. Let stand overnight. Drain, rinse with cold water and drain again.
Beat at high speed the cream cheese and butter until fluffy. Add sugar, eggs, vanilla and lemon. Beat until fluffy at high speed. Add flour slowly, then beat at high speed for 8 minutes. Bake in tube pan for 1 1/2 hours at 350°.
Beat egg whites and add sugar. Put in refrigerator. Cream butter. Add sugar and egg yolks. Add flour and milk. Fold in egg whites. Bake in tube pan at 350° for 1 1/2 hours.
Spray a 13 x 9 x 2-inch pan with cooking spray. Layer bottom with graham crackers. In mixing bowl, pour pudding mix and 3 cups of milk. Beat for 1 minute until it starts to thicken. Fold in container of Cool Whip until smooth. Spread evenly over graham crackers. Add another layer of graham crackers over pudding mixture. Take container of chocolate frosting and put in mixing bowl. Mix 2 tablespoons of milk in and mix well. Spread on top layer. Refrigerate overnight.
Spread out rolls on a large cookie sheet. Bake according to package directions. Mix sour cream, dressing mix, mayonnaise and cream cheese, using mixer to blend well. Spread onto cooled crust and top with veggies (about 1 1/2 cups of 4 kinds). Suggestions are broccoli, green peppers, cauliflower, tomatoes, carrots, celery, bacon bits, olives, pepperoni, etc. Top with cheese and pat down firmly so that when serving, it does not fall apart when picked up.
Let sugar and water come to a boil. Add sliced lemon. Add quartered apples. Boil for 5 minutes. Take apples and lemon out. Cook juice until it jells, then add apples and lemon. Sprinkle with cinnamon.
Cream butter, powdered sugar, extracts. Beat in egg. In separate bowl, combine flour, soda, cream of tartar and salt. Gradually add to creamed mixture. Chill well. Roll out and cut in shapes. Place on ungreased cookie sheet. Bake at 375 F for 6-8 minutes or until very lightly brown. (They burn easily).
Brown meat. Put soup, tomatoes and cheese in crock-pot. Add meat. Melt cheese and keep hot. Serve with chips.
Mix macaroni, cottage cheese and Cheddar cheese. Pour into a greased 9 x 13-inch pan. Pour boiling water over top and mix well. Bake at 350° for 45 to 55 minutes.
Measure milk. Cook uncovered at High for 4 minutes. Combine with beaten eggs, sugar and vanilla in bowl, adding gradually. Pour into 4 (1/2 cup) custard bowls. and sprinkle with nutmeg. Place cups into glass baking dish with 1 inch hot water in dish. Microwave uncovered 10 minutes and cool.
Cook ground beef and sausage together; season to taste. Drain fat. Stir in cheese cubes and microwave a few minutes, stirring every 30 seconds to melt. Place spoonfuls onto rye bread which has been placed on cookie sheets and bake approximately 8 to 10 minutes at 350°.
Thoroughly combine cracker crumbs, flour and baking soda; set aside. Combine melted margarine and brown sugar; stir in eggs, water and vanilla. Gradually add flour mixture; mix well. Stir in 1 cup chocolate chips and nuts. Spread evenly in a greased 13 x 9-inch baking pan. Bake at 375° for about 16 to 18 minutes or until lightly browned; remove from oven. Immediately sprinkle remaining 1 cup chocolate chips over warm surface. Let stand until chips soften; spread evenly. Cool completely; cut into bars. Makes 24 (2-inch) bars.
Melt oleo in 9 x 13-inch pan. Add the other ingredients. Mix well (dough will be stiff). Bake in 375° oven for 45 minutes. Delicious. Time	of preparation: 15 minutes + baking time. Serves 12.
Grease and flour three 7 1/2 x 3 1/2 x 2-inch or two 8 x 4 x 2-inch loaf pans; set aside. Combine flour, soda, salt, cinnamon and baking powder; set aside. Combine eggs, apple, sugar, oil and vanilla. Stir in flour mixture just until moistened. Pour into prepared pans. Bake in a 325° oven 45 to 55 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Cool. Wrap; store overnight before slicing. Yield: 30 slices.
Mix all ingredients in large saucepan. Bring to a heavy boil and pour into a graham cracker crust. Top with meringue.
Grease a 9 x 13-inch pan. Sprinkle nuts on bottom. Put coconut on top of nuts. Pour prepared cake mix over this. Melt oleo and cream cheese together. Add confectioners sugar and mix. Pour over cake batter. Bake at 350° for 45 minutes. Cool and cut into squares.
Brown meat and onions; add other ingredients. Cook 15 minutes. Pour into baking dish and top with a mixture of 3/4 cup cornmeal and 3/4 cup milk. Bake for 1 hour at 350°.
Mix cocoa and sugar; add margarine. Mix well. Add eggs, one at a time, beating after each addition. Add remaining ingredients. Pour batter into oblong pan. Place in a 350° oven. After cake has baked for 10 minutes, remove from oven and shake until it falls. Repeat this as cake rises two more times. Top with favorite chocolate frosting while cake is still in pan.
Turn on broiler. Spread chocolate chips in pie crust. Place under broiler for about 1 minute, just long enough to soften chips. Remove from oven; spread chocolate chips evenly around crust to coat. Place aside. Change oven to preheat at 350°.
Cream butter and sugar. Add eggs; mix. Put 1 cup of sifted flour over nuts and raisins. Sift 2 cups of flour and spices together. Add soda, milk and cooking wine (or grape juice) to sugar mixture. Add flour and spices, then add candied fruit. Add nuts and raisins; mix well. Bake on a greased cookie sheet at 325° for 25 minutes (drop by teaspoonful). Mixture doesn't spread, so can be baked close together. Makes 10 dozen.
Stir soup until smooth. Add milk and pepper. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onion, sauce and cheese. Dot with butter and paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes. Serves 6.
Mix grated cheese and cream cheese with mayonnaise, horseradish, Worcestershire and onion. Sprinkle garlic powder over mixture. Mix and roll into 2 balls. Roll in chopped nuts and chill. Will serve about 40 people on Triscuits or Ritz.
Fold the gelatin into the whipped topping. Add other ingredients into this mixture and fold. Chill. Garnish with fruit.
Sift flour, soda and salt. Add brown sugar, shortening, buttermilk and vanilla. Beat for 2 minutes. Add eggs and melted chocolate and beat for another 2 minutes. Pour into two 9-inch pans (be sure to use big pans) and bake at 350° for 30 to 35 minutes.
Slice bread across into 3 pieces. Butter one layer. Add ham, Swiss cheese, tomato and lettuce. Mayonnaise the bottom layer with turkey and American or Cheddar cheese. Stack layers. Cut into wedges and serve. Makes 8 servings.
Wash sweet potatoes and cut into thirds. Boil until tender. Drain, cool, peel and mash. Add melted butter, raisins and cinnamon. (If not sweet enough for your taste, some honey may be added.) Bake, uncovered, for 45 minutes at 350°.
Dip chicken in melted margarine, then roll in bread crumbs and cheese mixture. Place in any baking pan (no lid). Drizzle remaining margarine over chicken. Bake in preheated 350° oven for 1 hour. Serves 4 to 6.
Mix all ingredients except ice cream. Use a fork to mix. Put the mix on a cookie sheet spread it out. Set oven on about 350°. Put cookie sheet in the oven for about 3 to 5 minutes or until it bubbles. Take it out of oven, put part of the mix on the bottom of a 9 x 13 inch pan. Then take the half gallon of ice cream, cut it into slices and put it on top of the mix; spread it even. Put the rest of the mix on top. Put it in the freezer. Best if in freezer for at least 1 hour. Enjoy.
Boil onion and carrots. When carrots are soft, drain; save the carrot water. Mash carrots. Add butter, salt, pepper, soda crackers (crushed in your hand) and at least 2/3 cup of the carrot water. Stir. Put in baking dish. Add cheese on top. Bake at 350° for 15 minutes. Serves 4.
Line 9 x 13-inch pan or dish with vanilla wafers and sliced bananas. In a separate bowl, combine 1 large package of instant vanilla pudding and 3 cups milk. Add one can Eagle Brand condensed milk and Cool Whip. Pour over vanilla wafers and bananas. Chill 3 hours or more.
Dissolve gelatin in water. Set aside. Flake shrimp with a fork until crumb like. Add cream cheese, mayo, celery, and onions. Set aside. Heat soup until warm, then add gelatin into soup until dissolved. Add soup to shrimp mixture. Store in refrigerator for at least 6 hours prior to serving (can be made the night before also).
Cook dumplings in salt water until tender, using just enough water to cover. Do not drain. Add chicken, margarine and broth. Bring to a boil; cover. Reduce heat and simmer for about 45 minutes. Add salt and pepper to taste.
Mix in Pyrex baking dish. Place pork chops on top of rice and vegetables. Bake 1 hour at 350° (until rice is cooked).
Spray or grease 9x13 pan. Spread with pecans & coconut. Prepare cake mix according to instructions. Pour over nuts & coconut. Melt oleo and cream cheese. Beat in powdered sugar. Spoon over cake batter. Bake 45-50 minutes at 350°. Very Good!
Dissolve jello in boiling water. Set aside until party congealed. Mix other ingredients together and fold into jello. Refrigerate until firm.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Beat butter and sugar until light. Beat in eggs and syrup, then flour. Pour into pan. Bake for 25 minutes. Cool completely, then frost.
Melt margarine in microwave, add salt and sauce, may add a few shakes of garlic salt, if desired. Add cereal and pretzels and stir well. Microwave 6 minutes, stirring good every 2 minutes. Spread on paper towel to cool. Store airtight.
Beat eggs; add sugar, salt, vanilla and almond extract. Mix well; add milk and mix. Bake in 1 1/2-quart casserole or pie crust. Before baking, sprinkle with nutmeg. Bake until knife comes out clean.
Chop cabbage and onion. Add 1 cup sugar and let sit while making dressing. Mix vinegar, oil, celery seed, salt, dried mustard and 1 tablespoon sugar. Bring to a boil and pour over cabbage while hot. It is better next day.
Pack cucumbers tightly in a gallon glass jar with metal lid. Put salt, alum and pickling spice over cucumbers. Fill jar with vinegar. Seal. Wait at least 3 months before using.
Peel and slice potatoes. Place half of slices in a greased 2-quart casserole. Add ground meat, salt, pepper, kidney beans and onions. Arrange remaining potatoes on top. Combine tomatoes and water and spoon over all. Cover and bake at 350° for 1 1/2 hours.
In 8-quart Dutch oven, over medium heat in hot oil, cook onion, carrots, green peppers and garlic until tender. Add tomatoes and remaining ingredients. Over high heat, heat to boiling. Reduce heat to medium-low and cook 2 hours, stirring occasionally. Freeze and use up to 1 year.
Soak gelatine in cold water. Boil together slightly beaten egg yolks, sugar, lemon juice and rinds. Stir constantly and boil until mixture coats spoon. Add gelatine and stir until dissolved. Cool until set. Beat egg whites stiff; add sugar gradually. Beat until sugar is blended and egg whites form peaks. Carefully fold mixture into gelatine mixture. Break angel food cake into bite size pieces. Layer in Pyrex cake pan; pour the lemon mixture over the cake to cover. Chill several hours or overnight. Top with whipped topping.
Butter sides and bottom of a large Dutch oven, leaving excess butter in pan. Add sugar and evaporated milk, stirring well. Bring mixture to a boil over medium heat, stirring occasionally. Cook, stirring constantly, until mixture reaches soft ball stage or a candy thermometer registers 234°. Remove from heat; add peanut butter and marshmallow cream, beating with a wooden spoon until blended. Pour into a buttered 13 x 9 x 2-inch baking pan or dish; cool.
In large bowl, mix Raisin Bran, oil and sugar. Mix the following and add to the Raisin Bran mix: eggs, flour, buttermilk, baking soda and salt. Do not stir. Put in covered container; will keep for 6 weeks. Do not stir after it's been refrigerated, just spoon out into muffin tins. Bake at 400° for 15 to 20 minutes.
In a large pot, bring salt, sugar and vinegar to a rolling boil. Add vegetables and cook only until onions are barely limp. Place into clean, hot jars and seal.
Brown beef and drain. Stir in vegetables and simmer 1 hour. Great with corn bread.
Prepare pie shell; cool. In saucepan, sprinkle gelatin over 1 cup milk; let stand 2 minutes to soften. Combine sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Remove from heat; add butter and stir until melted. Blend in remaining 2/3 cup milk and vanilla. Cool. Chill until mixture begins to set, stirring. Beat cream until stiff; carefully fold into chocolate mixture. Pour into pie shell. Chill until set.
Grease a casserole dish. Put cabbage in bottom. Brown meat and onions; add rice and stir. Add beef mixture to cabbage on top; add tomatoes. Use as many as you like. I also use tomato sauce. Bake in a 350° oven for 1 to 1 1/2 hours. Cover before baking.
Boil water with bouillon cubes; add jello and dissolve. Set aside. Mix all ingredients, stirring well. Pour into mold or ring pan. Refrigerate until jelled. Great dip on crackers or chips.
Melt the oleo and in a bowl, put the crumbs and melted oleo. Mix them good together, then press the mixture evenly over the bottom of an ungreased 10-inch spring-form pan (with the band in place). Bake in a preheated oven at 350° until lightly browned about 10 minutes. Set aside. Now set oven on 375°. In a medium bowl, with an electric mixer, beat the eggs slightly; add the sugar and beat on high speed until thickened and lemon-color; set aside. Without washing the beaters, in a large bowl beat the cream cheese at medium speed until fluffy. Gradually beat in the egg mixture until smooth. Pour over the baked crumb mix in the spring-form pan. Bake on the middle rack of the oven at 375° for 30 minutes. Remove from oven. You can put a topping of any kind of fruit.
Preheat oven to 325°. Combine first four ingredients and spread over bottom of tart shell pan. Bake 10 to 12 minutes until lightly brown. Remove and cool. Mix cream cheese, 1/2 cup sugar and vanilla and spread over cooled tart shell. Place berries and nuts over cream cheese mixture. In a small saucepan, heat the cranberry juice, cornstarch, lemon juice, 1/2 cup sugar and jam. Cook over low heat about 2 minutes. Mixture will thicken. Remove from heat and allow to cool to room temperature. Pour over the fruit and chill tart before serving.
Boil chicken until done and cut into bite-size pieces. Place in	buttered casserole dish. Mix together soup, sour cream and celery salt. Pour over chicken. Crush crackers and spread over top. Pour margarine over this. Bake at 325° for 45 minutes.
Combine seasoning from Stove Top with 2 cups water and 1 stick of margarine. Boil for 5 minutes. Add onion; boil covered on low heat for 5 more minutes. Remove from heat. Add stuffing packet and 8 slices of bread, toasted and crumbled into small pieces. Add 3 boiled eggs, diced small; stir and add warm water until dressing is moist. (May use 1 cup of chicken broth with the warm water.) Mix in cream of chicken soup. Put half of dressing in a large baking dish. Place chicken pieces on top of the dressing, then put the last half of the dressing on top of the chicken. Add several thin slices of margarine on top. Bake at 350° for 1 hour or until golden brown.
Open all of the cans; put them in one cooker on low. Put the roast beef on high in the oven for 20 minutes at 350° to 400°. Mix all together; cook at a boil for about 30 minutes on high. Add cheese if you wish when it begins to boil.
Mix together cake mix, oleo, eggs, pecans and coconut. Pour into 9 x 13-inch greased and floured pan. Mix powdered sugar, vanilla and cream cheese. Put on top of first layer. Bake at 350° for 30 minutes. Serve cold. Keep refrigerated.
Use a large boiler with a lid. Brown wings in oil. Place hot sauce, margarine and lemon juice in boiler. Bring to a boil. Place wings in boiler, half of wing first, then other half. Place lid on boiler and shake vigorously, covering all wings with mixture. Pour into serving dish, for wet wings. Drain, then pour into dish, for dry wings.
Toss broccoli, raisins, onion, nuts, and bacon. In separate bowl, mix sugar, vinegar and mayonnaise. Pour mixture over broccoli and toss to coat. Refrigerate for at least 2 hours.
Drain fruit in separate bowl. Dice all fruit in medium size chunks. Mix fruit well and add 3/4 to all of juice as needed. Add 1 to 1 1/2 cups of sugar. Let stand 20 minutes and then chill. Use any size can desired, small cans make about 10 to 12 servings.
Mix all ingredients except marshmallows and beat until light and fluffy. Use more milk or fruit juice, if needed. Place in well-greased casserole and bake in a moderate oven (350°) until heated through, 20 to 30 minutes. Remove from oven and cover top with marshmallows. Return to oven to brown. Serves 6.
Spread chopped cabbage in a 9 x 13-inch pan. Brown meat and onion. Stir in rice. Heat tomato soup and water to boiling; pour over cabbage and meat. Cover with foil; bake at 350° for approximately 1 hour.
Combine sugar, nuts and butter. Mix until crumbly; set aside. Cream together brown sugar, shortening and egg. Combine flour, salt and baking soda. Stir well. Add dry ingredients to creamed mixture alternately with sour cream. When well blended stir in rhubarb. Turn into well greased and floured 13 x 9 x 2-inch pan. Sprinkle with crumb topping. Bake at 350° for 45 to 50 minutes. Cut into squares.
Peel and boil them in as little water as possible. Try to cook until all water is gone, but don't burn. When done, mash them very well. Add sugar, butter, allspice, flavoring, eggs and milk. Mix well and pour into unbaked pie crust. Bake at 350° until pie is set, crust is browned and knife inserted in center comes out clean, probably 30 to 40 minutes.
Mix sugar and butter with beater. Add egg yolks; mix well. Add lemon peel, flour and cornmeal. Mix dough in plastic; chill 3 to 4 hours.
Combine vegetables and dressing in casserole; cover and marinate for 1 hour. Bake for 25 minutes at 350°. Mix crumbs with Parmesan cheese; add to casserole. Return to oven for 5 minutes. Serve hot or cold. Makes 8 servings.
Combine all except grapevine leaves. Remove leaves from jar; rinse and drain. Cut off stems. Place leaves underside up, with stem ends toward you. Spoon a heaping teaspoonful of filling near the stem end. Fold lower edge of leaf over filling to cover. Fold in sides and roll up from stem end. Line bottom of 9 x 13-inch pan with extra leaves. Arrange seam side down in 1 to 2 layers. Pour 1 cup water over rolls. Cover with foil. Bake at 325° for 1/2 hour. Yields 50.
Mix all ingredients together. Try the different Coffee-mate flavors for "gourmet" flavors. Makes great gifts when put into pretty containers. Takes approximately 1/4 cup mix to 1 cup hot water. Store in airtight container.