HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut corn off cob. Chop the pepper, onions and cabbage (I use a blender). To this add all the rest of the ingredients. Cook together for 20 minutes. Seal in sterilized jars. Makes 10 pints.
To marinate mushrooms, place in Italian dressing for at least 1 hour or overnight. Drain mushrooms and saute in margarine in skillet or chafing dish for 5 minutes. Serve warm, using either toothpicks or relish fork. Yields 2 cups.
Place croutons in bottom of greased 8 x 12-inch pan. Top with 1 1/2 cups of cheese. Brown sausage or bacon. Drain. Cut into bite sized pieces and add to casserole. Beat eggs in 2 cups of milk and pour over casserole. Cover and refrigerate overnight.
Stew chicken in water; reserve 2 cups broth. Remove chicken from bones; cut into small pieces. Place 2 cups of broth with soup in a saucepan; bring to a boil. Pour over chicken. In another bowl, mix melted margarine, flour, baking powder, salt, pepper and buttermilk; mix well to form a soft dough. Spoon over chicken mixture. Bake at 425° for 30 to 40 minutes.
Combine the sugar and cream. Add flour and eggs; beat until smooth. Bake at 350° until cake springs back when touched lightly. Makes three layers. Use any kind of frosting.
Boil pepperoni for 5 minutes in enough water to cover; drain. Saute onion in 1 1/3 tablespoons butter.
Mix dry pistachio pudding mix in medium to large bowl with crushed pineapple. Add Cool Whip and marshmallows. Mix well and chill before serving. Refrigerate. Serves 8 to 10.
Combine nectar, juice and cinnamon in a saucepan and bring to a simmer. Cook peaches in mixture until soft. Puree in blender. Pour mixture into bowl. Add cream and sour cream. Refrigerate. Garnish with strawberries. Serve with gingersnaps.
Heat oven to 350°. Butter a baking dish. Blender-crumb bread. Wash and dry tomatoes; cut off tops and remove pulp. Sprinkle inside of shells with salt and pepper.
Stir together flour, baking powder and baking soda and 3/4 teaspoon salt. Set aside.
Allow cheese to soften 3 to 4 hours. Mix all ingredients together. Refrigerate 3 to 4 hours. Form into logs or balls. Usually makes 8 logs. Roll in chili powder. May be frozen.
Combine ingredients in large mixing bowl. Makes about 2 pounds. You may want to add other tropical items if you can find them. Some possibilities include sesame seed, Brazil nuts, dried papaya and Macadamia nuts.
Cream together cream cheese and sour cream. Spread on bottom of platter. Lay shredded lettuce on top of mixture. Add tomatoes, pepper, and olives. Spread taco sauce over top. Sprinkle a package of shredded Cheddar cheese over top. Serve with taco chips.
Put 1/3 cup water in 1 quart pan. Bring to boil; add peas, cover and turn off heat. Leave on burner while you chop the other vegetables.
Combine sugar and flour. Beat eggs and add to flour and sugar mixture, then add milk and butter. Mix in coconut and vanilla. Pour into pie crust. Bake at 350° until golden brown, about 1 hour.
Mix all ingredients in mixer for 2 minutes. Pour into two large, 4 small or 6 mini metal loaf pans, slightly greased. Bake 1 hour at 325° until toothpick comes out clean. Let bread cool about 5 minutes, then glaze.
Preheat oven to 350°. Grease bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine ingredients in mixing bowl; stir until smooth. Set aside for 20 minutes; stir lightly. Pour batter into prepared pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack until ready to serve. Makes 8 to 10 servings.
Preheat oven to 350°. In a large bowl with a wooden spoon, mix together butter, sugar, and brown sugar until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
Microwave Directions: In 1 cup microwave-safe measuring cup, combine peanut butter, milk and honey. Microwave on High for 30 to 45 seconds or until melted and smooth, stirring once halfway through cooking. Prepare pancakes as directed on package. Place banana slices evenly between layers and on top of pancakes. Pour peanut butter mixture over pancakes. Makes 2 servings.
Dissolve jello and bouillon cubes in boiling water. Add frozen beans and stir until beans separate and jello begins to thicken. Stir in cold water, lemon juice and pimientos. Pour into 4 or 5-cup ring mold or individual molds. Chill until firm, about 2 hours. Unmold and garnish with crisp greens, if desired.
Heat oven to 350°. Mix salad dressing, potatoes, cheese, soup, onions and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated.
Sift flour; measure and sift spices, salt and soda. Add raisins. Combine carrots, potatoes, shortening and sugar. Add dry ingredients and raisins; mix thoroughly. Fill well oiled 1-pound coffee cans 2/3 full. Steam 2 1/2 hours. Makes 6 servings.
Cook onion, celery and ground beef for a few minutes. Add balance of ingredients; cook for 30 minutes, or as long as you wish in crock-pot.
Pour rice in bottom of a large buttered casserole dish. Combine cans of soup and milk. Pour over rice. Stir slightly. Place chicken on top of rice mixture. Sprinkle onion soup mix over all. Bake at 300° for 2 1/2 hours.
Grind shrimp in blender or food processor. Add onion and blend. Add remaining ingredients and mix. Refrigerate. Serve with party crackers. Yields 2 cups.
Place brisket in foil with shiny side to meat. Mix other ingredients and pour over the meat in the foil. Wrap the meat and sauce in foil and place in 300° oven for 3 1/2 hours. Place in refrigerator overnight and then slice. Pour barbecue sauce over meat and re-wrap meat (1 1/2 cups barbecue sauce). Bake in 300° oven for 1 hour.
Dissolve yeast in 1/2 cup warm water. Add sugar, salt, oil and the 1 cup water and mix well. Add flour, 1 cup at a time, mixing well. Let rise 10 minutes. Knead down every 5 minutes times 5. Divide into 2 balls and let rise 10 minutes. Roll each ball out like a jelly roll and roll up. Place on lightly greased cookie sheet. Cut each loaf part way down every inch. Cover with towel and let rise 1 1/2 hours. Bake 35 minutes at 375°.
Cook first 4 ingredients in a large heavy pan for 20 minutes. Add vegetables and cook until tender. Add soup and cheese. Stir until cheese melts.
Beat together the sweet potatoes, sugar and butter until well blended. Sift together flour, baking powder, cinnamon and nutmeg. Dissolve baking soda in buttermilk. Add dry ingredients and buttermilk to potatoes. Mix until soft dough is formed. Do not overbeat. Place dough on floured surface and roll out to 1/2-inch thick. Cut out with a biscuit cutter and place on ungreased cookie sheet. Bake at 400° for approximately 20 minutes or until lightly browned. Cook on wire rack. Makes two dozen.
Combine flour, sugar, cinnamon, salt and baking powder in large bowl. In small bowl combine oil, eggs and strawberries. In center of dry mixture add liquid mixture. Stir. Blend in nuts. Pour into 2 greased loaf pans. Bake 1 hour at 350°. Remove from pans and sprinkle with powdered sugar.
Cook broccoli about 3 minutes. Cook rice. Combine the hot rice, broccoli and butter together. Mix well. Add Cheez Whiz and mix well. Pour into a casserole dish and top with almonds (optional). Bake at 375° for at least 35 minutes.
Combine ingredients and bake in loaf or Bundt pan 1 hour at 350°.
Spread sausage over rolls, then cheese. Beat eggs and milk; pour over this. Bake at 400° about 30 to 40 minutes.
Mix together cream cheese, oleo and vanilla. Add powdered sugar and spread on cake while cake is hot.
You'll need approximately 2 quarts broth; add soup (no extra water). Pinch each biscuit in about 4 pieces. Drop one by one into hot, boiling broth and soup mixture; the dumplings will be bite-sized and fluffy. Let boil on medium-high for approximately 5 to 8 minutes. Add cooked eggs and chicken. Makes a large pot.
Mix oats and boiling water together. Cream margarine with sugar and eggs. Add cooled oatmeal mixture alternately with flour and cocoa. Stir in vanilla; mix well. Pour into a greased and floured baking pan. Bake at 350° for 30 minutes or until cake tests done.
Mix brown sugar, flour and mustard. Add eggs, vinegar and jelly. Cook in top of double boiler until thick, stirring constantly. After sauce has thickened, use beater if jelly has not dissolved completely.
Melt margarine in skillet. Add flour and blend. Add milk and asparagus liquid. Cook over low heat. Add cheese and soup, stirring constantly until thick. In a well-greased casserole dish, alternate cheese sauce, asparagus, cracker crumbs and egg slices. Top with cracker crumbs and dot with margarine. Bake in moderate oven until well heated (about 350°) for 30 to 45 minutes.
Cook spinach for five minutes and drain. Mix all ingredients. Pour into a slightly greased baking dish. Put cheese on top. Bake at 350° for 30 minutes.
Brown ground beef and onion until onion is tender. Add all other ingredients and cook on low heat until cream cheese is melted. Serve with tortilla chips.
Flour chicken and set aside. Heat 1/2 stick butter in nonstick frypan until good and hot. Add chicken and brown both sides, then cook on medium heat until done. Dress each chicken breast with first Prosciutto, then top with Muenster cheese. Add artichokes to pan. Heat everything on high heat for sauteing. Add 1/2 wine. Cook until turns into a light sauce. Remove and serve. Enjoy!
Blend Dijon mustard, soy sauce and olive oil, using wire whisk. Add juice of lemons. Mix in fresh herbs. Add garlic using garlic press. Rub turkey with marinade. Sprinkle with spike and pepper. Bake at 350° for 15 to 20 minutes per pound. After 1 1/2 hours, remove foil and baste every 15 minutes until done.
Remove seeds and wash peppers. Parboil 3 minutes. Combine rice, salt, pepper, ground beef, egg, milk and onion. Stuff peppers lightly and place in pressure cooker on rack. Add tomato soup and water. Cover; set control at 10 and cook 15 minutes after control jiggles. Reduce pressure normally for 5 minutes, then place cooker under faucet.
With mixer, blend cream cheese, mayonnaise, ketchup, mustard and garlic powder. Stir in shrimp, green onions and celery. Chill for several hours. Serve with crackers.
Combine first four ingredients in casserole baking dish. Top with paprika. Bake at 375° for 30 minutes. Serve warm with crackers.
Combine fruit juices, Kool-Aid and ginger ale in punch bowl. Spoon sherbet into punch. Will serve 40 people.
Melt half the butter in each of two 8-inch pie pans. Mix remaining ingredients in blender. Pour half in each pan. Bake at 400° for about 20 minutes. Pancakes will puff up, but be soft in center. Serve immediately with berry sauce or syrup.
In large skillet, cook bacon until crisp. Add beans, brown sugar and water. Stir gently. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Remove to serving bowl with slotted spoon.
Place sliced chicken in casserole dish. Salt and cover with Swiss cheese. Mix soup and wine together. Pour over chicken. Cover with stuffing and sprinkle with melted oleo. Bake, uncovered, at 350° for 1 hour.
Cook broccoli for 5 minutes; drain. Mix together the mushroom soup, mayonnaise, chopped onion, grated cheese and beaten eggs. Combine this mixture with the broccoli. Place in a greased casserole dish and top with cracker crumbs. Sprinkle grated cheese on top of crumbs. Bake 40 minutes at 350°.
Mix the eggs, water and oil together. Add to the cake and pudding mix. Mix well with electric mixer. Grease and flour 2 (9 x 5 x 2-inch) bread pans. Bake at 350° for 45 minutes. If using mini loaf pans, fill half full. Let set in pans a couple of minutes before baking to get out air bubbles.
Heat broth to a simmer with tomato, chili, scallion and greens. Add tortilla strips; heat through.
Combine sugar, one cup of the cream, corn syrup and salt in a heavy 3-quart saucepan. Cook over medium heat about 10 minutes, stirring constantly throughout all cooking periods. Pour in remaining cup of cream very slowly, so that mixture does not stop boiling at any time. Cook about 5 minutes longer. Stir in margarine, about 1 teaspoon at a time. Turn heat to low and cook slowly until a small amount of the mixture forms a firm ball when dropped into very cold water (248°). Remove from heat. Add vanilla and nuts. Mix gently. Allow to stand about 10 minutes and then stir only enough to distribute nuts. Pour into one corner of a lightly greased 8-inch square pan, letting mixture flow to its own level in the pan. Do not scrape the cooking pan. Cool to room temperature. Turn the block of candy onto a cutting board. If candy sticks, heat bottom of pan slightly. Cool before cutting. Mark off into 3/4-inch squares and cut with a large sharp knife. Wrap each caramel in waxed paper. Makes about 2 pounds of candy.
Preheat oven to 450°. Combine cornmeal, salt and pepper in bowl. Set aside. Beat egg and water together. Dip tomato slices first in egg mixture. Dredge in cornmeal mixture to coat. Lightly spray 10 x 15 inch baking pan with vegetable spray or spread lightly with melted butter. Use only enough butter to keep tomatoes from sticking. Place tomatoes in single layer in pan. Bake 30 to 40 minutes, or until golden brown. Turn halfway during cooking.
Drain green and yellow beans and corn. Rinse and drain kidney beans. Thinly slice carrots, celery and onion. Mix all ingredients together in a large bowl with lid. Better if made a day or several hours ahead of time. Stir a few times to help all vegetables marinate. Keeps for at least a week in refrigerator.
In large bowl, place Cool Whip and pineapple. Mix well. Sprinkle dry Jell-O over. Place in refrigerator at least 1 hour. Any Jell-O is good. I have tried them all.
Prepare brownie mix as directed on package. Pour into greased 13x9x2-inch baking pan.
Heat oven to 350°. Melt butter and pour into a small bowl to cool. Grease a cookie sheet. Pour oats, flour, cinnamon, baking powder, baking soda and salt into a large bowl; stir to mix well. Add sugar and egg to oleo; whisk smooth with fork or wire whisk. Pour over flour mixture and stir to mix well. Drop by heaping tablespoonfuls of batter onto greased cookie sheet, leaving 2 inches between each cookie. Bake 10 to 12 minutes until cookies are lightly browned. Let cool a minute or so, then transfer to wire racks to cool. Makes 12 large cookies. These are a great treat for breakfast or anytime.
Cream margarine, sugar and sour cream. Add eggs and mix well. Add vanilla, flour, soda and baking powder. For topping, use mixture of chopped nuts, sugar and cinnamon. Pour half the batter in greased pan and add half the topping. Add rest of batter; cover with rest of topping. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Mix all ingredients together by hand (do not use electric mixer). Pour into greased 8 x 13-inch pan. Bake for 1/2 hour.
Cream butter, sugar and egg yolks. Add fruit juice. Mix salt and baking powder with flour. Add cinnamon to flour. Add. Mix all fruit and nuts together. Put 3 cups of flour on fruit and nuts; coat well. Mix with the first ingredients. Beat egg whites until stiff; add to mixture. Grease loaf or tube pan; line pan with wax paper. Put 4 cups water in pressure cooker. Put cakes on rack in cooker. Cook on 10 pounds pressure for 1 hour. Take out. Put in a 300° oven for 10 minutes.
Melt butter in a large iron skillet. Mix the flour, sugar and milk. Pour into skillet with butter. Do not stir. Drain peaches, save juice. Pour fruit over mixture in skillet. Bake at 350° for 35 minutes until golden brown. Pour reserved peach juice over cobbler while hot. Serve warm with cream or ice cream.
Mix crust for 2 pizzas. Butter cookie sheet and spread crust onto pan. Pour pizza sauce on crust and spread out.
Cover roast with water; add vinegar. Soak for 1 hour. Rinse and dry. Rub in margarine and pepper generously. Sprinkle with soup mix. Wrap tightly in foil. Bake in a 350° oven for 3 hours and 30 minutes to 4 hours. Do not unwrap to brown.
Cook chicken. Debone and chop into bite size pieces. Place in buttered 9 x 13 dish. Mix soup and sour cream. Microwave briefly. Pour on top of chicken.
Combine sugar, salt and milk in 2-quart saucepan. Bring to boil over moderate heat, stirring constantly. Boil for 2 minutes (rolling boil). Remove from heat; add Hershey bar, broken in pieces, Choco Bake and vanilla. Stir until chocolate melts and mix is well blended. Spread in 9-inch square pan. Chill until firm. Cut into squares. Makes 2 pounds.
In a pan, place sugar, butter and water. Bring to a boil of 300°. Take off burner; add vanilla. Pour onto buttered cookie sheet or foil. When cool, pour melted chocolate over toffee and press chopped nuts into chocolate. Break into small pieces when chocolate has hardened.
Brown chops on both sides; pour off drippings. Pour in water and soup. Cover and bake at 350° for 45 minutes or until tender. Turn once or twice while baking. Makes 4 servings.
Butter a 9-inch square baking dish. Pour about 1/4-inch instant rice on bottom. Salt and pepper. Add a little water (not enough to cover). Place salted chicken on top of rice. Pour can of soup mixed with 1 can of milk over top of chicken. Bake 1 hour at 350°. Serves 4.
In a skillet, cook meat and onion. Drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Add corn and soup. Mix well. Transfer to greased 13 x 9-inch baking dish. Arrange Tater Tots in single layer over the top. Bake, uncovered, at 350° for 30 to 35 minutes or until potatoes are crispy and golden brown. Yield: 8 servings.
Mix soups, water and chicken. Pour over rice in casserole dish. Salt and pepper to taste. Bake at 350° for 1 hour.
Combine sugar, flour and cocoa. Mix water and butter. Bring to boil. Add buttermilk, salt and soda. Add vanilla and cinnamon. Add eggs. Bake for 20 minutes at 350°.
Heat oven to 400°. Grease muffin tins or line with liners. Combine dry ingredients. Add milk, lemonade, oil and egg. Stir just until moistened. Fill cups 2/3 full. Bake 15-20 minutes or until toothpick comes out clean. Remove from tins and cool.
Beat the egg yolks and mix in the sugar and milk. Mix in butter and raisins. Pour into buttered 1-quart baking dish. Beat the egg whites until frothy. Beat in confectioners sugar and spread on top of rice mixture. Sprinkle with nutmeg. Bake at 325° for about 30 minutes.
Chop corned beef in blender. Combine all ingredients together and bake in pie plate at 350° for 30 minutes. Serve on party rye.
Brown hamburger. Combine all ingredients. Simmer at least 1 hour. Good in crock-pot.
Do not peel cucumbers, just slice them. Add sliced onions, chopped peppers, garlic and salt. Cover with cracked ice; let stand 3 hours. Drain. Combine remaining ingredients and pour over cucumbers. Heat to boiling, put in jars and seal.
Mix all ingredients and pour into pie shell (8 or 9-inch). Bake at 425° until crust is golden brown.
Cook onions and pepper in oil until limp. Brown meat and drain. Add onions, pepper and remaining ingredients. Simmer 1 hour. Remove bay leaves. Freezes well.
Mix first 4 ingredients in a bowl. Melt bark in a medium pan over low heat. Blend mix into melted bark. Pour onto buttered surface. Cool and cut into pieces.
Mix Bisquick, shredded cheese and sausage. Shape into walnut size balls. Bake at 350° until lightly browned (20 minutes). May be frozen and reheated in a covered pan at 325°.
Mix first 3 ingredients. Cook for 7 minutes. Add chocolate; mix in marshmallow cream, stirring completely. Add pecans. Spread in a baking dish and refrigerate for 2 to 3 hours. Makes 2 1/2 pounds fudge.
Mix Jell-O and water in large bowl. Add pineapple and blueberries. Chill until firm.
Roll crackers to make crumbs. Chop dates and mix with crumbs. Beat egg whites and fold in remaining ingredients with wooden spoon. Divide into 3 (9-inch) pie tins and bake 30 minutes in 375° oven. Serve topped with whipped cream or Cool Whip. Makes 3 pies.
Mix sauerkraut and brown sugar in large shallow baking pan. Cut ribs into serving size pieces; place on top of kraut and sprinkle with salt and pepper. Bake in slow (325°) oven for 3 hours, turning ribs occasionally to brown and crisp on both sides. Arrange on and around edge of heated serving platter; spoon kraut in middle.
Sift together flour, sugar, baking soda, salt, nutmeg and cinnamon into mixing bowl. Cut in shortening. Add egg, bananas, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoons, about 1 1/2-inches apart, onto greased cookie pans. Bake in a moderately hot oven (375°) about 15 minutes. Remove from pan immediately. Makes about 3 1/2 dozen cookies.
In a large bowl, combine romaine, onion and strawberries. Combine all ingredients in a small bowl or jar with a lid. Mix well. Pour over salad and toss. Serve immediately. Serves 6 to 8.
Combine all ingredients. Bake at 350° for 45 to 60 minutes. Serve hot. Let set to firm up.
Cook and drain spinach. Mix bean sprouts, bacon and eggs. Toss like salad. Blend oil, sugar, Worcestershire sauce, onion, catsup and vinegar a few minutes. Pour over spinach mix and chill.
Combine all fruit juices. Chill. Pour over ice in punch bowl. Add carbonated beverages. Yields 75 servings.
Pick over and wash beans and put in Presto cooker with water and salt. Pressure cook for 40 minutes according to instructions for your cooker. When pressure goes down, add remaining ingredients. Bring to a boil and then simmer for 30 minutes to 1 hour until flavors are well blended. Adjust salt.
Boil and mix Ramen noodles as directed on package; drain. Scramble eggs in butter. When cooked, add noodles to skillet and stir. Place cheese on top until melted.
Cook noodles according to package directions. Beat egg and stir in cottage cheese. Grease a 12 x 8-inch baking dish and line with a layer of noodles. Cover noodles with half of cottage cheese mixture. Then layer sauce, Mozzarella cheese and Parmesan cheese. Repeat layers. Bake at 350° for 40 minutes.
Add margarine to crackers. Put in Pyrex dish or Tupperware container. Beat ice cream and instant pudding mix. Bowl will be cold and have crystals on it When pudding is all mixed in ice cream, pour over cracker crumb mix. Cover top of ice cream mixture with 1 tub of cool whip and put in refrigerator. Chill. It's actually ready to eat.
Layer Fritos and chili in baking dish. Top with onion, tomatoes and cheese. Bake at 350° for 30 minutes. Good served with salad.
Put chicken breast on bottom of dish. Place cheese on top of chicken; pour cream of chicken soup, then sprinkle a layer of Stove Top stuffing. Then pour melted butter over stuffing. Bake at 350° for 45 to 55 minutes.
Preheat oven to 350°. Melt margarine and sprinkle in flour while over heat. Add salt; set aside. Mix spinach, cottage cheese, eggs, Mozzarella and Parmesan cheeses. Add the margarine mixture to spinach. Pour into pie shell; bake for 45 minutes. Serves 6.
Chop apples, tomatoes, onion, peppers and celery. Place in a heavy-duty kettle. Add the vinegar, brown sugar and spices and simmer 2 hours or more. It should be thick. Place in 6 pint canning jars and seal.
Mix all ingredients except nutmeg in a Dutch oven; simmer 20 minutes. Remove and discard spices.
Heat oil and water in Dutch oven. Saute onions and leeks until transparent. Drain off liquid and oil; set aside. Bring 1 cup chicken stock to boil; add cucumbers. Cook for 10 minutes. Drain and add cucumbers to onion mix. Take rest of stock. Bring to boil with potatoes. Cook for 10 minutes, drain and add cucumbers to onion mix. Take rest of stock, bring to boil with potatoes. Cook until soft. Put potato and broth in food processor and blend until smooth. Do the same with cucumbers and onions. Combine mixtures and chill. Thin with skim milk. Pour into chilled bowls and garnish with twist of cucumber.
In large mixer bowl, combine 3 cups flour, yeast, sugar and salt. Mix well. In saucepan, heat water, milk and shortening until warm (120° to 130°). Shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour. Punch down. Divide into 2 parts.