HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat in pot (slow cooker). Cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika and mustard. Stir in water and pour over meat. Cook in slow cooker 9 to 10 hours.
Place hominy in strainer. Wash under cold water; drain. Pour cream into saucepan. Stir in flour until completely blended. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 3 minutes, stirring occasionally. Add ham and hominy. Simmer 5 minutes, stirring occasionally. Add salt and white pepper to taste. Serves 6.
Soak bread in the milk (leave set aside). Mix hamburger with onions, spices and beaten egg. Then add soaked bread. Shape into loaf. Cover with ketchup. Bake at 350° in preheated oven for 1 hour.
Thaw whipped topping for an hour. In a medium-sized bowl, combine whipped topping with condensed milk. Now mix in all of the drained fruits. Fold in walnuts.
Toss all ingredients together. This is quick and crunchy. Top with sour cream or salsa.
Reserve dry soup for topping. Stir together soups, water, milk and rice. Place the chicken in the soup mixture and sprinkle the dry onion soup over the top. No salt or other seasonings are needed. Bake at 350° for 2 hours in covered roaster or large casserole dish.
Mix sugar, spices and self-rising flour. Add oil and eggs, one at a time, beating well after each is added. Fold in vanilla, baby plums and chopped nuts. Turn into 2 small greased and floured loaf pans. Bake at 350° for 1 hour.
Brown chicken with onion. Drain, add rest of ingredients into crock pot or stew pot. simmer for 6 hr. Top with Tostitos and cheese when serving.
This same stuffing can be used for rolled grape leaves or stuffed yellow-necked squash.
Combine yams, oleo, sugar, milk, salt and vanilla. Pour into unbaked pie shell. Sprinkle small amount of sugar on top. Bake at 400° for 10 minutes. Reduce heat to 325°. Bake 30 minutes or until inserted knife comes out clean.
Drain the water chestnuts. Pour the soy sauce over them. Place them in the refrigerator for at least 1 hour. Heat the oven to broil. Drain the water chestnuts. Wrap a half slice of bacon around each chestnut. Hold the bacon in place by pushing a toothpick through the bacon and into the chestnut. Place the chestnuts on a foil-lined cookie sheet. Broil them until the bacon is brown.
Place taquitos, in a casserole dish, in a single layer. Cover with chili and top with cheese. Bake at 350° for about 30 minutes or until cheese is bubbly.
Boil carrots in small amount of water until tender. Combine carrots, lemonade concentrate and cloves in small saucepan. Simmer 5 minutes. Let cool; chill thoroughly. Drain carrots; remove cloves. Serve on lettuce.
Combine cake mix, yeast and salt. Add water and flour to make a soft dough (dough will be quite sticky). Cover; let rise until double, 1 to 1 1/2 hours. Stir down dough and spoon irregular balls of dough into bowl of flour to lightly cover. Spoon into lightly greased muffin tins. Cover and let rise until double, about 1 hour. Bake at 400° for 10 to 15 minutes or until golden brown.
Mix cream of chicken soup and water and bring to a boil. Cut each biscuit in 4 pieces and drop in hot soup and cook until biscuits are done. Add margarine; salt and pepper to taste if desired. Quick meal!
Place salmon in mixing bowl, stir in the mushrooms, celery, onion, chives, garlic, egg white and basil. Shape into 2 patties. Heat vegetable oil in a saute pan until hot. Add salmon cakes, cook for 2 minutes on each side. Careful when turning them over. Serve with steamed vegetables.
Combine all ingredients. Pour into freezer can. Freeze according to the directions of your ice cream freezer.
Prepare dinner as directed on package. Add peppers, mix lightly. Brown beef, drain. Stir in pizza sauce and onions. Spoon dinner into 1 1/2 qt. casserole dish. Top with beef. Cover and bake at 350° for 25 - 30 minutes.
Beat eggs slightly, add other ingredients. Mix well. Pour in an unbaked pie shell. Bake 45 minutes in a slow oven of 350°. Cool and serve.
Saute onions in butter and oil until golden and limp. Stir in flour. Add liquid and salt. Simmer 15 minutes.
Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts. Drop by tablespoons onto ungreased cookie sheets. Bake in preheated 375° oven 12 minutes or until golden brown. Cool slightly before removing to paper covered counter to cool. Makes 5 dozen cookies.
Layer half of lettuce in a 2 1/2-quart bowl. Sprinkle with salt, pepper and 1 tablespoon sugar. Line sides of bowl with egg slices. Spoon peas evenly over lettuce. Sprinkle with remaining lettuce, bacon and cheese. Spread mayonnaise evenly over top. Cover salad tightly and chill 24 hours. Yields 6 servings.
Brown chuck in oil; drain off fat. Combine ground chuck with rest of ingredients in large bowl. Mix well and pour into 9 x 13-inch baking dish. Cover and bake at 350° for 1 hour or until vegetables are done.
In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Cook garlic and onion on low heat until transparent. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel, hot pepper sauce and nutmeg. Heat until cheese is melted. Spread about 3/4 cup sauce in a greased 13 x 9 x 2-inch baking dish. Layer with 3 noodles, a fourth of the sauce and a third of the asparagus and Mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45 to 50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Brown chorizo in skillet on medium heat and drain. Puree in blender tomatoes, onions and garlic. Transfer to large deep skillet or saucepan. Bring to boil; stir consistently for 3 minutes. Add chicken broth and vermicelli noodles. Continue to boil and stir for 10 minutes. Add chorizo. Simmer until all liquids are absorbed. Slice avocado over noodles and top with Parmesan cheese.
Skin the smoked fish and remove it from the bones. Break fish into small pieces and put it in a large bowl. Add the rest of the ingredients and mix well. Serve on crackers or bread. Makes about 3 quarts.
Mix sour cream with milk. Add 1 can peppers (undrained), Velveeta cheese and rice. Spoon in large casserole dish. Garnish with 1 can peppers (drained), sharp cheese and paprika. Bake in 350° oven for 30 minutes.
Beat eggs until light and lemon colored. Gradually beat in sugar; add extract. Sift in flour and salt; lastly add the melted butter. Mix well. Pour into a nonstick or greased and floured cake pan (one layer cake pan will do). Sprinkle the nuts or coconut. Bake at 350° for 30 to 35 minutes. Cool in the pan.
Combine crumbs, cheese, salt and pepper. Dip breasts in melted butter, then in crumbs, coating heavily. Pour any left over crumb mixture over chicken. Place in baking dish. Bake at 350° for 30 to 35 minutes, uncovered.
Sift the flour, baking powder and pinch of salt. Mix with sugar and oatmeal. Cut in butter until crumbly. Spray a 9 x 13-inch pan with Pam. Pat 2/3 of the mixture into pan firmly. Spread with jam, then cover with the rest of the mixture. Bake at 350° for 35 minutes.
In saucepan, bring sugar and water to a boil, stirring until sugar dissolves. Cool. In a large bowl, combine pineapple, strawberries and juices. Chill. Add cooled sugar syrup to fruit mixture. Refrigerate. Just before serving, add club soda and ice.
Combine and cream sugar, margarine and eggs; add pumpkin. Sift dry ingredients and add to pumpkin mixture. Stir in nuts. Butter 4 (7 1/2 x 3 1/2 x 2 1/2-inch) loaf pans. Fill pans half full with batter. Bake in 325° oven for 1 hour and 15 minutes.
Spread rice on bottom of baking dish. Mix the cream soups (any kind) with 1 can water; pour over rice. Place chicken pieces on top of rice and soup. Sprinkle with dry onion soup mix. Cover with foil; bake for 2 hours at 325°.
Combine juice and pectin in large pan. Bring to a full rolling boil. Add sugar and candy. Bring to a boil again. Stir constantly. Cook 2 minutes. Remove from heat. Skim and pour in jars and seal. Makes 6 1/2 (1/2 pints).
Preheat oven to 350°. In a medium bowl, combine all ingredients except noodles and almonds. Add noodles to mixture; toss to coat. Spray an 8-inch square baking pan with nonstick cooking spray. Spoon noodle mixture into pan; sprinkle evenly with almonds. Bake 30 to 40 minutes, until lightly browned.
Cook beans until barely tender. Add onion, chile, salt, spices and tomatoes. Continue cooking until tender. Remove from heat and add oil and cheese. Beat until beans are well mashed. Makes 5 cups.
Preheat oven to 350°. Line 9 x 13 x 2-inch pan with wax paper. Mix pumpkin, milk, sugar, eggs and spices together and pour into lined pan. Pour dry cake mix over mixture evenly and pat nuts on cake mix. Spoon melted butter over cake mix and nuts evenly. Bake at 350° for 60 minutes or until light golden brown. Cool for several hours, then loosen edges with knife and invert on a tray. Peel off waxed paper. Top with Cool Whip. Enjoy!
Drain juice from pineapple thoroughly. Blend into Cool Whip and lemon juice; add milk. Pour into shells and sprinkle with nuts. Chill around 3 hours. This recipe is for two pies. For one pie, use half.
Thaw patty shells and roll into an 8-inch circle. Remove wax coating on cheese. Cover cheese with pastry and seal edges well. Refrigerate for several hours.
Peel and quarter potatoes, then boil in salted water until soft. Allow to cool, then mash. Add the remaining ingredients to the mashed potatoes. Mix together well and form into oblong croquettes. Fry until golden brown in hot olive oil.
In a large mixing bowl, cream together first six ingredients; then add the dry ingredients. Refrigerate and chill for one to two hours; afterwards, form into balls and roll in sugar. Place on cookie sheet, and press with fork dipped in water. Bake at 350° for 8 to 10 minutes. This recipe makes a flat cookie. I like a browned cookie, so you be the judge on your time.
Mix all together. Bake at 350° for 20 to 30 minutes.
Determine the amount of rice that you will need and make according to the directions. In a large bowl, combine the first six ingredients together (chicken, oil, garlic, vinegar, red pepper flakes and black pepper), and set it aside. Then heat 1 tablespoon of oil in a large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2-3 minutes. Add in the chicken mixture to the skillet and cook for another 3-4 minutes. Toss in the red bell pepper and the chestnuts. Heat through for 1-2 minutes. Add the hoisin sauce to coat evenly. Place cooked rice on serving platter, pour chicken over rice, and garnish with cashews and onions. Serves 4.
Cream sugar and Parkay together. Add eggs, flour and milk. Mix well. Stir in oil and flavoring. Hand beat 350 strokes or 2 minutes with electric mixer. Pour in four greased pans and cook at 350° for 25 minutes.
Prepare broccoli; mix all ingredients. Toss the still warm broccoli with the dressing until well mixed and chill. Serves 6.
Prepare oven to 325°. Bring broth and water to boil in saucepan. Add noodles and cook for 8 to 10 minutes or until liquid is absorbed. Stir in cheese and mushrooms. Season with salt and pepper. Bake for 20 minutes or until cheese is melted and casserole is hot.
Mix lemon juice and milk until blended; add drained pineapple and Cool Whip. Blend together well. Fold in nuts. Divide mixture and place 1/2 into each pie crust. Refrigerate for 3 hours.
Crush noodles and drop into a bowl. Add cole slaw mix, sunflower seeds and almonds; mix. In small bowl, mix 2 packages flavoring from Ramen noodles, oil, sugar and vinegar. Mix until all is dissolved. Pour over noodle mixture. Let stand in the refrigerator before serving. Keeps 2 days.
Mix all the ingredients in a blender. Refrigerate until cold. Serve on green salad.
Melt chocolate and margarine together (low heat). Cool. Add nuts and marshmallows. Mix together with hands, let cool. Sprinkle coconut on wax paper and spoon mixture over coconut. Sprinkle more coconut on top and make a log roll. Roll up in wax paper and refrigerate overnight. Slice.
Mix the sweetened condensed milk, pineapple and lemon juice together well. Add nuts and Cool Whip. Pour into baked graham cracker crusts. Chill 3 or 4 hours or overnight. Makes two 9-inch or three 8-inch pies.
In layers in large glass bowl: lettuce and spinach (small pieces), peas, crumbled eggs, crumbled bacon, green scallions (cut finely), mayonnaise and grated Swiss cheese. Cover with Saran Wrap. Refrigerate overnight.
*Add flour until it is a stiff pastry. You may need up to 3 cups.
Cook sausage partly done. Layer bread, cheese and sausage. Beat eggs in milk, add 1/2 teaspoon salt. Pour egg mixture over top, press down to be sure all bread is soaked.
Soak clean green tomatoes in water and lime mixture in crockery or enamelware for 12 hours or overnight. Wash 3 times in clean water and soak in fresh ice water for 3 hours. Combine remaining ingredients and bring to a low boil. Stir until sugar is dissolved. Add green tomatoes and soak 5 to 6 hours or overnight. Boil pickles in soaking liquid for 35 minutes. Fill sterilized quart jars with green tomatoes. Process 5 minutes in boiling water bath.
Peel and slice. In covered baking dish, layer potatoes, onions and Velveeta cheese. Bake at 350° for 1 hour or until potatoes are done.
Brown ground beef and drain. Spread beans in bottom of a glass baking dish; put beef evenly over that layer. Shake taco seasoning over beef, then pour jar of sauce on. In a separate bowl, beat softened cream cheese and sour cream for 2 minutes. Spread this on top and cover with shredded cheese. Dice pepper and onion for your next layer; spread evenly on top. Bake for 20 minutes at 325°. Remove and top with diced tomato. Bake 10 more minutes. Serve hot with chips.
Cream margarine and sugar. Add eggs and bananas. Combine all dry ingredients and add; do not overmix. Add nuts and vanilla and pour in 2 large or 3 medium loaf pans. (Makes 6 mini loaves). Bake at 350° from 35 to 45 minutes. Test for doneness with toothpick.
Boil the spaghetti straws until just tender; set aside. Have the grated cheese ready. Melt margarine; set aside to cool, then beat in eggs, one at a time, real well. Add milk. Drain spaghetti straws and layer 1/2 of the straws, 1/2 the margarine, egg and milk mixture and 1/2 of the grated cheese. Repeat. Cook in moderately hot oven (350°) until it is bubbly hot. This makes a delicious side dish.
Cook noodles according to directions on package; drain. Drain asparagus and peas. Put shrimp, noodles, asparagus, peas and croutons together in large pan. Stir mushroom soup and milk together. Pour over shrimp and vegetable mixture in pan. Add seasoning. Pour into buttered 9 x 13-inch casserole dish. Bake at 350° for 30 to 40 minutes. Serves 8 to 10.
Cream Crisco and sugar. Add eggs, one at a time. Beat in flour, salt, baking powder, buttermilk, coconut extract and coconut. Bake at 350° for 1 hour in greased and floured loaf pans. Makes 2 loaves.
Cream shortening, sugars and vanilla. Beat in eggs. Add sifted dry ingredients with oatmeal and hot water. Add chips and nuts. Mix well and drop on greased cookie sheet. Bake at 375° for 10 minutes.
Fry bacon; remove from pan. Add green pepper and onion; saute until slightly tender. Mix pork and beans, brown sugar and ketchup together in a bowl. Add green pepper, onion and bacon which has been broken into pieces. Mix well and pour into baking dish. Bake at 350° for 15 to 20 minutes, or until slightly crusted.
Prepare macaroni and cheese according to package directions and set aside. Saute garlic and onion until clear. Add hamburger and cook until crumbly. Add everything else, except cheese. Simmer on top of the stove until well blended. Add Cheddar cheese last.
Grind together equal amounts of Longhorn (Colby) cheese and salted cocktail peanuts. Add relish and desired spice blend or Miracle Whip to desired taste and spreading consistency. Good on crackers, fancy bread or sandwich with lettuce.
Cook broccoli according to directions on package. Arrange in a casserole. Arrange chunks of boned chicken on top of broccoli. Make sauce of soup, mayonnaise, lemon juice and curry powder. Pour over the chicken. Cover with bread crumbs, cheese and dot with butter. Cook at 350° for 30 minutes. Serve with a green salad.
Melt margarine and pour into bottom of 9 x 12-inch baking pan. Mix flour, milk, sugar and baking powder in a bowl and pour over melted butter. Spoon peaches on top (do not stir). Bake at 350° for 45 minutes.
Cook celery and onion in butter until tender, but not brown. Pour over bread crumbs and cornbread. Add beaten eggs and broth. (If too stiff, add a little water.) Pour into greased baking pan. Bake at 400° for 30 minutes or until brown.
Cook and devein shrimp. Cook macaroni until done. Rinse starch off. Chop onions, green peppers and shrimp. Mix with macaroni. Add Old Bay seasoning and the rest of ingredients. Stir well. Add more Old Bay seasoning and Tabasco if needed. Add enough mayonnaise and salad dressing to make it loose.
Cream 1/2 cup powdered sugar and butter until smooth. Add vanilla; blend well. Stir in pecans. Cover and refrigerate about 1 hour. Preheat oven to 350° and lightly grease 2 baking sheets. Shape dough into 1/2-inch balls. Place on prepared baking sheets. Bake for 15 minutes or until lightly browned. Remove from baking sheets. Roll in powdered sugar. Store in an airtight container.
Mix vegetable oil and melted butter in casserole dish. Cut up potatoes with peeling on. Sprinkle onion soup mix over potatoes. Sprinkle remaining seasonings over potatoes. Toss and bake at 450° for 45 to 60 minutes or until done.
Spray Pam onto 9 x 13-inch pan. Layer bread and 1 pad butter slice; mix sugar and cinnamon and sprinkle half onto first layer of bread. Repeat bread, butter and sugar mixture. Beat eggs, milk and vanilla together and pour over bread. Refrigerate 12 hours and bake at 350°, uncovered.
Place apples in well-greased baking dish. Mix sugar, flour, cinnamon and nutmeg. Combine well with apples. Coat pork chops with bread crumbs. Arrange pork chops over apples. Bake, covered, for 1/2 hour at 375°, then uncover for about 20 minutes.
In a casserole dish, slightly beat eggs, then add all other ingredients, mixing well. Bake, uncovered, at 350° for 1 hour.
Add beer to biscuit mix. Stir well. Turn out on a floured board, roll to 1/2-inch thick. Cut and bake at 350° for 15 minutes. These smell like yeast when baking. Alcohol is baked out.
Combine ingredients. Bake 1 hour and 15 minutes at 350°. Makes 2 loaves.
Cream butter until smooth. Add 2 eggs at a time. Blend until smooth. Add sugar gradually; blend thoroughly. Fill sugar box 3/4 full with all-purpose flour. Add gradually and cream to butter mixture. Add vanilla; blend and add pecans and fold into mixture. Bake in greased and floured tube pan at 325° for 1 hour. Could take 1 1/4 hours according to oven. Top will crack as most pound cakes do.
No need for a pie crust and no need to peel apples. Core and slice apples. Fill 9 or 10-inch pie plate 2/3 full with apples. Sprinkle with 1 tablespoon sugar and 1 tablespoon cinnamon. Combine remaining ingredients. Pour over apples. Bake at 350° for 45 minutes. Serve hot or cold.
Mix flour, sugar, baking powder, soda and salt. Combine eggs, melted butter, orange juice, orange peel and water. Add all at once to flour mixture. Stir quickly until dry ingredients are moistened. Stir in pecans. Turn into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Slice and serve with butter.
Drain and rinse cactus in cold water. Put in a medium size bowl with onion, tomatoes, avocado and dressing; chill. Just before serving stir in pork rinds.
Beat eggs until frothy. Add sugar and beat until mixture is pale yellow. Add melted butter, melted white chocolate, vanilla, salt and flour. Stir in chocolate chips and white chocolate chips. Bake at 350° in greased 8 in. square pan about 30 minutes. Cool completely before cutting.
Boil potatoes, cool, peel and grate. Mix together rest of ingredients and fold into the grated potatoes. Bake 30 minutes at 350°.
Mix all ingredients in a bowl. Put in a 2-quart casserole dish. Bake, covered, in a 350° oven for 45 minutes, then uncovered, 10 to 15 minutes longer.
Combine ground turkey or chuck with soup and enchilada sauce. Pour into cake pan. Top with Doritos. Place in oven and bake at 350° for 55 minutes. Take out of oven. Place cheese on top and place back in the oven just long enough to melt cheese. Take out of oven and sprinkle with chopped ripe olives.
Mix the ingredients and pour into greased casserole. Bake at 400° about 25 minutes or until done.
Cook noodles according to package directions. Drain and stir in the Parmesan cheese. Put into a buttered baking dish. Place chicken on top of noodles. Add salt and pepper if needed.
Chop onions and bell pepper; saute in butter until tender. Add lemon juice, parsley, basil, salt and pepper. Mix cornstarch with water. Add to vegetable mixture along with the red wine. Stir until mixture thickens. Spoon over baked or broiled fish.
Melt butter; add apple pie filling and sugar. Continue beating, stirring occasionally, until sugar melts. Cool. Sift dry ingredients; mix raisins, pecans and candied fruit with dry ingredients. Pour into foil lined 9-inch tube pan. Bake at 300° for 90 minutes.
Take tomato soup and 1 cup of rice and put in large pan on medium heat. Take hamburger, onion, chili powder, garlic, pepper, salt, egg and other cup of rice and mix. Form into meatballs. Brown in skillet. Put meatballs in large pan with soup and rice. Cook on medium heat for 2 hours.
Simmer the broccoli in water until tender. Drain the rice before adding the broccoli. Bake for 2 to 2.5 hours.
In a serving bowl, combine the peas, ham, cheese, and onions. Pour dressing over the top, toss to coat evenly.
Bring pineapple and juice to a boil. Add orange jello and dissolve. Cool. Stir in cool whip and buttermilk. Add nuts if desired. Let congeal.
Melt margarine; set aside and keep warm. In blender container, combine egg substitute, lemon juice, dry mustard and pepper. Blend on medium speed for 1 minute. Continue blending; remove lid and slowly add melted margarine in thin stream. After margarine is added, blend on high speed for 30 seconds. Sauce will be thick and creamy. Serve with hot vegetables or fish. Makes about 1 1/2 cups.
Put all ingredients in blender. Process on high for 1 minute or until smooth. Store in refrigerator. Best if made day ahead. If you are going to use to whole recipe, will store for a long time, but you may need to run it through the blender again before use. Makes 2 cups. I usually use this on spinach salad made with bean sprouts and crumbled bacon.
Wash cherries and steam until soft. Cook lemon and orange together about 5 minutes. Put together (cherries and orange, lemon mixture) in kettle and add sugar. Boil until thick, about 1/2 hour.
Line bottom of 9 x 13-inch pan with whole graham crackers. Beat pudding and milk together until smooth and fold in Cool Whip. Spread half of mixture over crackers. Place another layer of crackers over pudding. Top with remaining pudding. Cover with third layer of crackers. Melt chocolate and butter. Beat remaining ingredients into chocolate until smooth. Spread over top of graham crackers. Refrigerate 24 hours before serving.
Mix graham cracker crumbs and margarine. Press in bottom of a large, oblong pan, leaving enough crumbs to sprinkle on top. Mix cream cheese and sugar. Whip the Dream Whip with milk; combine Dream Whip and cheese mixture. Add layer of this to graham cracker crust, then layer of pie filling, then repeat. Sprinkle on top some graham cracker crumbs. Place in refrigerator overnight until cold.