HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and core apples. Slice or cut into rings. Place in microwave-safe 1 1/2-quart baking dish. Place remaining ingredients in dish. Bake, uncovered, in microwave 3 to 5 minutes or until apples are tender. (May vary with various microwaves.) Serve.
Mix together. Serve with any fresh vegetables (carrots, celery, tomatoes, cauliflower, etc.).
Beat together with a mixer, garlic, parsley, salt and cream cheese; add basil. Cut tomatoes into 12 even slices, about 1/2 inch thick. Spread 6 slices with about 2 tablespoons of cream cheese mixture each. Top with remaining slices to make 6 sandwiches. Dip each in flour, then in egg mixture; finally dip in bread crumbs. Fry on both sides over medium heat in mixture of butter and olive oil until brown. Garnish with fresh basil or parsley, if desired.
Brown ground beef and diced onions. Drain. Spray 9 x 13-inch baking dish with Pam cooking spray. Transfer drained ground beef and onions into baking dish and spread evenly over bottom of dish. Layer sliced potatoes over ground beef and onions. Sprinkle shredded Cheddar cheese over potatoes. In separate bowl, mix golden mushroom soup and water. Blend thoroughly. Pour soup mixture over cheese layer. Bake at 350° for 45 minutes or until done.
Butter an oblong casserole. Sprinkle with onion soup mix and 1 cup rice. Place chicken pieces in casserole, fat side down. Mix cream of chicken soup with 1 3/4 cans water; pour over chicken. Bake at 350° for 1 hour, or until chicken is done. Stir from bottom before serving.
Heat butter and garlic salt. Combine with cream cheese and milk. Stir in seasoning and beef. Fold in sour cream. Mix in pecans. Great with Carr crackers!
Make pudding as suggested on package. Add other ingredients; mix well. Keep in refrigerator until served.
Soak bread in hot milk. Mash well. Separately beat eggs with sugar and salt. Add bread and milk to egg mixture. Add vanilla and butter. Bake in a greased pan or dish at 350° for 30 minutes or until knife comes out clean. Add raisins on top. Serve with whipped cream or Dream Whip.
Combine all ingredients in mixing bowl except eggs. Add eggs one at a time. Beat at high rate of speed for 2 minutes. Grease tube pan good and pour in batter. Bake about an hour at 325° or until done. Let cool in pan 25 minutes before dumping.
Mix dry ingredients and add egg, margarine and vanilla. Grease and flour 9 x 13-inch pan and bake this mixture 30 minutes at 350° or until light golden brown. Don't overbake. Cool and crumble. In large glass bowl layer Cool Whip, bananas, crumbs and nuts; end with Cool Whip. Be sure top layer covers bananas so they won't turn brown. Sprinkle a few crumbs on top and refrigerate 4 hours. Good! We like this all year round!
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix and oleo; mix well. Press half of cake mixture into bottom of greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 cup nuts and chocolate chips over crust; top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining nuts, pressing lightly into top. Bake at 350° for 20 minutes. Cool slightly. Refrigerate. Cut into bars to serve. Makes 2 dozen.
Steam cabbage just until the leaves are pliable. Mix other ingredients together. Wrap small amounts of mixed ingredients in a cabbage leaf. Bake at 350° in shallow baking dish with a small amount of water until done, about 1 1/2 hours. Baste frequently and dot with butter before serving.
Mix together. Turn into 10 x 10 x 3-inch well-greased baking dish. Sprinkle with cinnamon. Bake at 350° for 30 to 45 minutes until crust forms on top.
Saute hamburger meat, onion and green peppers until meat is browned. Add remaining ingredients. Cover and simmer until rice is done.
Mix sugar, salt, corn syrup and chocolate. Add milk. Cook rapidly, stirring constantly. Cook until it will form soft ball in water. Cool until hand can be held at bottom of pan. Add vanilla and beat until creamy. Add nuts, if desired. Put in greased pan or dish and cut in squares. Can use peanut butter by using 1/3 cup peanut butter rather than nuts.
Brown first three ingredients together; drain and rinse. Put in crock-pot. Add remaining ingredients. Stir occasionally. Serve with jalapeno peppers.
Boil water; stir in grits. Cook for 2 minutes. Add butter, eggs, salt, Tabasco and pepper. Combine grits mixture with grated cheese. Pour into baking dish. Bake at 300° for 45 minutes to 1 hour.
Chop the peaches finely. In a non-aluminum pot, combine all ingredients and bring to a boil. Boil gently and stir frequently until thick. It's ready when it holds its shape when dropped on a cold plate. If problem thickening, add finely chopped apple for pectin and boil longer. Ladle hot jam into sterilized jars, leaving 1/2 inch headspace. Process 10 minutes in boiling water bath or 5 minutes in pressure canner with vent open. Begin timing when steam comes out in a steady stream.
Cook peas in salted water. Add peas to white sauce. Add chopped boiled eggs and mushrooms. Place in baking dish; spread with crushed cracker crumbs. Bake in 325° to 350° oven until brown.
In large bowl, put bite size lettuce, layer of chopped green peppers, uncooked frozen green peas, chopped green onions. Top with a layer of mayo, with a sprinkling of sugar over mayo. Sprinkle crispy fried (crumpled) bacon over mayo, then top with shredded Cheddar cheese. Best if sets for several hours.
Combine rhubarb with 1/2 cup white sugar, 1/2 cup brown sugar and 2 tablespoons flour. Pour mixture into a deep 8-inch pan and dot with margarine.
Mix flour, 1 cup sugar, cocoa, baking soda and salt. Stir in water, oil, white vinegar and vanilla. Beat well and fill baking cups 1/3 full. Combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Beat well. Stir in 1 cup chocolate chips. Top each cupcake with a teaspoonful of cream cheese mixture. Sprinkle with sugar and nuts (if desired). Bake at 350° for 30 to 35 minutes for regular size cupcakes or 12 to 15 minutes for mini size cakes. Cool at least 4 hours. This is essential. Makes 1 1/2 dozen regular size and about 6 dozen mini size.
Combine marshmallows and sherry and heat on low until marshmallows melt, stirring occasionally. Cool for 10 minutes, stirring often. Fold in Cool Whip and nuts.
Stir-fry vegetables with oil until tender. Add 4 tablespoons water and steam while you mix the onion gravy with the 1 3/4 cups water in a saucepan until thick. Add to the vegetables and mix. Serve over rice.
Melt candibark and peanut butter. Stir until smooth. Add peanuts and rice krispies. Drop by teaspoon on wax paper.
Chill peaches and pineapple tidbits. When chilled, slice bananas into fruit. Stir in vanilla pudding mix. Easy and good.
Brown beef and onion together. Add spaghetti sauce mix and tomato sauce. Simmer gently to let flavors combine. Spread meat mixture in bottom of 9 x 13-inch pan. Layer the Mozzarella cheese and sour cream on top of meat. Put crescent rolls on top and brush with melted butter. Bake for 20 to 30 minutes at 375°. Serves 8 to 10.
Brown meat and drain. Season to taste. Add soup. Simmer 5 minutes. Add sour cream. Simmer 5 to 10 minutes more, until done. Serve over cooked rice or large buns.
Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake for 10 minutes at 375°. Makes 112 cookies. Recipe may be halved.
Mix the zucchini, pecans, raisins and lemon juice. Set aside. Cream sugar, oil and eggs. Add dry ingredients and beat. Fold in zucchini mixture. Bake at 350° for 55 minutes. Makes 2 loaves.
Combine meat, egg, onion, 3/4 cup corn flake crumbs, barbecue sauce and seasonings; mix lightly. Press meat mixture onto bottom and sides of 9-inch pie plate. Bate at 400° for 15 minutes. Remove meat shells from oven; drain. Reduce oven temperature to 350°. Saute celery slices in 1 tablespoon margarine. Combine celery, cheese and mushrooms. Toss lightly; spoon into hot meat shell. Melt remaining margarine and combine with 1/4 cup crumbs; sprinkle over cheese mixture. Return to oven; continue baking 10 minutes.
Saute onion, celery and carrots in butter for 10 minutes. Add flour to mixture. Cook 1 minute, stirring constantly. Add broth and half and half until thickened. Stir in salt, pepper, peas, and chopped chicken. Pour chicken mixture into shallow 2-quart casserole dish. Top with pastry. Cut slits to allow steam to escape. Bake at 400° for 30 minutes or until crust is golden brown. Serves 5 people.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Trim excess fat from meat. In Dutch oven, brown meat. Combine undrained tomatoes, undrained chile peppers, 1/2 cup beer, chili powder and bouillon. Pour over meat. Bring to boiling, reduce heat. Cover and simmer 2 to 2 1/2 hours or until meat is tender. Remove meat to ovenproof platter. Keep warm.
Combine in order given. Mix well and pour into buttered 9 x 13-inch pan. Bake 45 minutes at 350°.
Put some hot water on raisins and let them set for about 15 minutes; drain. Mix ingredients. Pour into unbaked deep dish pie shell. Bake in a 350° oven for about 40 minutes.
Cook broccoli in package for 3 to 4 minutes; set aside. Combine rice, soup, milk, Cheez Whiz, salt and pepper in a 1/2-quart casserole. Microwave for 2 to 4 minutes, until cheese melts and can be easily blended. Add onion, celery, broccoli and water chestnuts to cheese-rice mixture; stir thoroughly. Cook for 12 to 14 minutes, rotating dish after 5 minutes. Let stand 5 minutes before serving.
Put veggies in a large kettle and cover with one quart water. Simmer until tender. Mix milk with 1 quart cool water in blender; add to veggies. Make a roux of 1/2 cup melted butter or margarine and enough flour to make a smooth paste. Add to soup. Add grated cheese to taste. Salt and pepper to taste. Serve hot.
Use tall glasses. Put several tablespoons of ice cream (vanilla or your choice) into glasses. Pour Coke over ice cream. Stir slowly, then enjoy.
Crumb as for pie crust. Take 2 eggs in cup, beat well. Fill cup with milk to make 1 cup. Pour into batter. Spread real thin on greased cookie sheet. Spread with filling, cover filling with crust top dough. Add sugar and cornstarch to your fruit.
Arrange meat, skin side up, thickest pieces to outside in a 12 x 7 x 2-inch dish. I use Reynolds cooking bags. Mix remaining ingredients, except cornstarch and water. Cover. Microwave on High for 10 minutes, rotate 1/2 turn, 10 to 15 minutes more on High, until thickest are done.
Saute onion, celery, carrots and garlic in melted margarine until tender-crisp, about 5 minutes.
Thaw spinach, do not cook. Mix all ingredients together (except bread) and chill overnight. Hollow out center of bread to make a bowl. Break hollowed out bread into small pieces. Place dip in bread bowl and place broken pieces around to use for dipping. Also may use crackers of your choice.
Stir together in 1 1/2 quart casserole dish the sugar and white corn syrup. Microwave at High for 4 minutes. Stir in roasted salted peanuts. Microwave at High for 3 to 5 minutes until light brown. Add butter and vanilla, blending well. Microwave at High 1 to 2 minutes (until peanuts are light brown). Add baking soda and gently stir until light and foamy. Pour onto lightly greased cookie sheet or nonstick sheet. Cool for 1/2 to 1 hour.
Melt butter in oblong baking dish. Pour in rice over the butter. Lay salted chicken (I don't salt) over top of rice. If you use long grain and wild, sprinkle dry mix over chicken now. Pour chicken soup over chicken and add water. Bake 1 1/2 hours at 350°.
Place sauerkraut in strainer in sink; rinse with cold water. Press to drain well. Combine onion, soup, milk and mustard in bowl; blend well. Grease 13 x 9-inch baking dish. Spread sauerkraut in prepared pan; top with uncooked noodles. Spoon soup mixture evenly over noodles. Top with sausage and cheese. Combine crumbs and butter; sprinkle over top of casserole. Cover and bake at 350° for 1 hour or until noodles are tender. Serve with warm buns.
Cook broccoli and cauliflower until tender-crisp. Turn into a warm serving dish. While vegetables cook, fry bacon until crisp. Remove bacon and reserve. Save 3 tablespoons of the bacon drippings. Add onions. Saute for 2 minutes, then stir in brown sugar, vinegar, salt and pepper. Heat. Pour sauce over cauliflower and broccoli in serving dish. Top with bacon. Serve immediately. Serves 4.
Mix Jell-O and water and let set slightly. Mix remaining ingredients and fold into Jell-O mixture. Whip Dream Whip as soon as Jell-O is made. Cool in refrigerator.
Cut meat in strips. Brown in oil. Add tomato juice and mushrooms. Cover and simmer until liquid is almost gone. Add soup and simmer 10 minutes. Stir in sour cream and simmer 10 minutes. Salt and pepper to taste. Serve over egg noodles.
With sharp knife cut through the peel only around the middle of fruit and again around at cross angles. Remove peel quarters and slice into 1/4-inch sticks. Cover peel with cold water, bring to a boil and cook for 20 minutes. Drain and repeat process, drain again. Combine syrup, sugar and hot water. Cook until sugar is dissolved. Add peel and cook to 230°. Peel becomes transparent and most of sugar is absorbed. Remove peel with slotted spoon. Press against side of pan to remove excess syrup. Put strips on foil or cookie sheet. Separate. When cool and slightly dried, toss in granulated sugar to coat. Also, may use 4 to 6 oranges, but save 1 cup of cooking water for the 1 cup hot water. Lemon peel can also be candied in this way.
Cook 2 to 3 minutes the brown sugar, egg, milk and oleo. Remove from heat and add pecans, coconut, graham cracker crumbs and vanilla. Place whole graham crackers on cookie sheet and spread with filling. Top with a layer of graham crackers. (You can make another layer of filling and crackers if you prefer.)
Combine softened cream cheese, steak sauce and curry powder; beat with mixer until smooth. Stir in chicken, celery and parsley. Shape into 9-inch long log; wrap in waxed paper. Chill for 4 to 5 hours. Roll log in almonds. Serve with crackers. Makes 1 (9-inch) log. Nice use for leftover chicken.
Mix cooked squash, soup, onion, cheese, beaten eggs, salt and pepper and cracker crumbs. Pour into a buttered 1 1/2-quart casserole. Top with additional crushed crumbs and dot with margarine. Bake at 350° for 30 minutes or until brown.
In bowl, blend deviled ham and cream cheese. Stir in pineapple, green pepper and onion. Chill at least 4 hours or overnight. Mound mixture on serving plate; garnish with pecans and parsley. Serve as spread on Ritz crackers. (May be refrigerated up to 2 days.)
Mix all and pour into greased Bundt pan. Bake 50 to 60 minutes at 350°. Sprinkle with powdered sugar.
Beat shortening, butter, sugar and eggs until fluffy. Sift together the flour, cream of tartar, soda and salt; add to creamed mixture. Roll into balls approximately 1-inch in diameter. Roll the balls in a mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Bake on ungreased cookie sheet at 400° for 10 minutes.
Preheat oven to 350°. Mix margarine and sugar, add and mix remainder of wet ingredients. Add and mix all dry ingredients except chocolate chips. Pour batter into a greased 9 x 13-inch pan, sprinkle chocolate chips on top. Bake 40 to 45 minutes.
Dissolve Jell-O in boiling water. Add pineapple juice and cranberry sauce. Chill until thickened slightly. Stir in remaining ingredients. Pour into a 4 cup mold. Chill until firm. If you double recipe, use only 1 cup (total) pineapple juice.
Mix all of the above ingredients together. Pour into unbaked pie shell. Bake at 325° for 40 minutes or until set. No one can make a mistake on this pie, not even a man.
Cover the first 3 ingredients with cold water for 3 hours. Rinse and drain well. Mix the remaining ingredients and bring to a boil. Cool. Place cucumbers in containers. Pour solution over them, seal and freeze. Either bags or freezer boxes will do.
Combine sugar, eggs, evaporated milk, sweetened condensed milk, gelatin and vanilla; mix well. Stir in strawberries. Pour into freezer can of a 1 1/2 to 2-gallon hand-turned or electric freezer. Add enough milk to fill can about 3/4 full. Freeze according to manufacturer's instructions. Let ripen at least 2 hours. Yields 1 1/2 gallons.
Soak gelatine in half the water. Put remaining water and the sugar in saucepan and bring to boil. Continue boiling until syrup will string and thread when dropped from tip of spoon. When mixture reaches this soft ball stage, pour into mixing bowl and add gelatine. Let cool to warm and then add vanilla.
In large mixing bowl, dissolve strawberry Jell-O in 2 cups of hot water. Pour largest package (16 ounce) of frozen strawberries into hot Jell-O. Place angel food cake upside down into Jell-O and push it down until soaked. Then seal the bowl. Can be served with Cool Whip.
Mix soup, salsa, water, corn, and rice in 2 qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover and bake at 375° for 45 minutes or until done. Sprinkle with cheese. Serves 4.
Beat first four ingredients together well. Add remaining ingredients. Mix all together and pour into a pan. Bake in moderate oven, 325°, for 20 to 30 minutes.
Combine biscuit mix, sugar, raisins and spices. Add liquid ingredients. Stir lightly. Bake in 8-inch greased ovenproof skillet at 400° for 25 minutes.
Prepare ham according to package in medium saucepan. Mix sugar, cinnamon and cornstarch together. Stir in pineapple, lemon juice and mustard. Bring mixture to boil, stirring, and cook until thickened (about 2 minutes). Remove from heat. Spoon over sliced ham and serve.
Place each piece of chicken on a separate sheet of aluminum foil. Divide the rice evenly on top of each piece of chicken. Sprinkle the dry soup on top of the rice. Place a pat of butter on top. Close the aluminum foil tightly. Place on a cookie sheet. Bake in a 350° oven for 1 1/2 hours. Makes 6 servings.
Combine flour and salt. Cut in the shortening. In a separate bowl, beat together the egg, vinegar and water. With a fork, add the liquid to the flour mixture until it holds together. Yields a 2 crust 9-inch pie shell.
Roux: Put oil in heavy iron pot over medium heat. When oil is hot, stir in flour gradually. Lower heat. It is essential you stir constantly. Stir, stir, stir until flour is golden brown. Do this over low heat. Do not try to hurry it up. Keep stirring after done or it will scorch.
Dissolve the 6 bouillon cubes in the 4 cups water. To broth, add the chopped onions, celery and diced potatoes (precook these 3 ingredients before adding to broth). Next, precook California blend vegetables for 10 minutes and add to broth. Add cream of chicken and celery soup and the 1 1/2 cans of water. Stir; heat through. Add cheese. Stir until melted. Do not make in crock-pot, but can be kept hot in one. This soup freezes well.
Mix squash, soup, onions, sour cream, carrots, pimento and 1/2 package herb stuffing mix. Melt butter and stir in remainder of herb stuffing mix. Line dish with stuffing crumb mixture holding back part of crumbs to sprinkle on top. Bake about 30 minutes at 325°.
Place 2 packages strawberries in blender. Blend until smooth. Combine berries and grape juice in punch bowl. Add remaining berries to float in punch. Add club soda just before serving. (Pour carefully to preserve fizz.)
Sprinkle gelatin over cold water in a saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Combine remaining ingredients; stir in gelatin mixture. Pour into a lightly oiled 6-cup mold. Chill until firm. Unmold salad on lettuce leaves, if desired. Yield 6 servings.
Preheat oven to 425°. Into bowl, sift flour and 1/2 teaspoon salt. With pastry blender or 2 knives, cut in butter and half the shortening until mixture is very fine. Cut in remaining shortening until particles are the size of peas. Sprinkle milk, about a tablespoon at a time, over mixture, stirring with fork until dough clings together and cleans the bowl. Shape dough into a smooth ball.
Saute onion and pepper. Combine soup and remaining ingredients. Bake at 375° for 30 minutes.
Mix flour, sugar and milk together in a 2-quart microwavable dish. Cook for eight minutes. Stir frequently. Add well beaten eggs; cook 2 minutes longer. Stir often. Add butter, vanilla and coconut. Pour into one baked pastry pie shell. Top with meringue and bake until brown.
Beat egg whites until stiff. Add flour, salt and baking powder; add milk and mix gently. Pour in preheated waffle iron and bake until brown.
Mix and pour into crust. Chill in refrigerator for about 4 hours.
Heat cider and ginger ale together with red hots and spices. Simmer but do not boil. Pour over orange slices in mugs.
Combine all ingredients. To serve, mix 1/3 cup mix with hot water or milk. Add marshmallows. Makes 80 ounces. Makes great gifts in Mason jars.
Cut veal round into serving size pieces. Heat shortening in 10-inch skillet. Add veal and brown on both sides. Remove from pan and set aside. Brown flour in same shortening. Add onion and saute slightly. Stir in tomatoes, green pepper, parsley, garlic, thyme, salt, pepper and bay leaf. Place meat in pan. Pour in enough water to cover and simmer until meat is tender, about 1 1/2 to 2 hours. Serve over grits. Serves 4.
Combine all ingredients, mix well. Cover and chill thoroughly. Yields 2 cups. Place the avocado pits in the guacamole until ready to serve. (prevents it from turning color)
Clean and remove outside skin of broccoli stems. Boil in salted water until firm-tender (about 7 minutes). Rinse under cold water until cooled; let drain well. Cut bacon into thin strips and saute until crisp; drain and cool. Dice celery and green onions fine. Dice tomatoes small. Cut broccoli in bite size; mix with celery, onions and bacon. Salt and pepper to taste. Add enough mayonnaise to coat well. Make a few hours ahead of time and refrigerate to blend flavors.
Mix all ingredients. Put half solution on bottom of brisket and other half on top. Cover with foil; bake at 300° to 325° at least 3 hours.
Cook macaroni in boiling salted water until tender. Meanwhile, prepare the following sauce of other ingredients: Melt butter in heavy skillet, then saute onion, green pepper, celery and hamburger in it. Separate meat into small pieces. When meat is browned and onion tender, add seasonings and chili powder. Add the tomato sauce, mixing well; sprinkle with cheese and allow to simmer about 15 minutes. When macaroni is tender, blanch in hot water; add to simmering sauce and cover for a few minutes longer. Serves 4.
Cut potatoes into lengthwise strips; brush with egg whites. Sprinkle with cheese and oregano, if desired. Bake at 425° for 25 minutes on sheet prepared with vegetable cooking spray. Makes 4 servings.
Melt almond bark and peanut butter. Put on wax paper in pan. Melt chips and swirl on top of almond bark and peanut butter. Refrigerate until set up.
Mix together hash browns, cream of chicken soup, sour cream, cheese, onions, salt, pepper and 1/2 cup melted butter. Spread mixture into a 13 x 9 x 2-inch baking dish. Combine the remaining melted butter and crushed cornflakes and top mixture evenly. Bake at 350° for 1 hour.
Brown hamburger; do not drain. Add water and season to taste with spices. Cook 30 minutes.
Melt chocolate and butter over low heat; cool. Add marshmallows and nuts to chocolate mixture. Shape into 2 rolls 1 1/2 to 2 inches in diameter; roll each in coconut. Refrigerate. When rolls are thoroughly chilled, slice into 1/2-inch slices. Yields about 3 dozen.
Stew hen; remove meat from bones and cut into pieces. Return to pot and add tomato soup, tomatoes, onion, lima beans, potatoes and seasonings. Cook until vegetables are tender. Add corn and butter. Cook 5 to 10 minutes. If desired, thicken slightly with flour mixed with cold water. Season to taste.
Mix ground beef, pork, 1/2 can tomato sauce, chopped green peppers, carrot, Rice Krispies and minced onion in a large casserole dish. Once mixed, shape into a loaf. Pour remaining tomato sauce on top of loaf. Fill tomato can with water and pour around meat loaf. Bake at 350° for 1 to 1 1/2 hours.