HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cheese and butter. Work in flour. Add Rice Krispies. Roll into small balls and flatten with fork. Sprinkle with paprika or cayenne pepper and bake at 350° for 10 to 13 minutes on ungreased sheet. Yields 10 to 12 dozen.
Cook sugar, oil, vinegar, salt, pepper, Worcestershire sauce and Tabasco sauce until sugar dissolves completely.
Place chicken in an 8 x 8-inch microwave-safe baking dish. Sprinkle seasoning salt over chicken. Melt margarine and pour over chicken. Cover with waxed paper and microwave on High 8 to 10 1/2 minutes. Move a half turn at 5 minutes.
Slice apples up in a pie plate. Mix together 1 tablespoon sugar and cinnamon; sprinkle over apples. In a bowl, melt butter; add flour, 1 cup sugar, salt, walnuts and egg. Mix well. Pour over apples; spread around. Bake at 350° until golden brown.
Use a potato masher to mash eggs. Add rest of ingredients to eggs and the secret to this delicious salad is chopped celery and pickles as fine and small as you can. Then use Kraft mayonnaise as desired and stir well. Serve on toasted bread. Makes 8 to 10 sandwiches.
Put in mixing bowl, one at a time. Beat 15 minutes on medium speed. Pour into greased tube pan. Bake in preheated oven at 300° for 1 hour.
Place chicken pieces on cutting board. Pound with mallet until 1/4-inch thick. Place ham slice and cheese stick on each cutlet. Tuck insides and roll up as for a jelly roll. Skewer with a toothpick. Roll in flour. Brown in skillet with butter. Remove to a baking dish.
In microwavable bowl, combine the pineapple and cornstarch. Microwave on High (100%), stirring once, 1 minute or until boiling; boil 1 minute. Cool, then top the cheese cake with this. Refrigerate several hours or overnight.
Place first four ingredients in bottom of percolator. Place remaining ingredients in the percolator basket and percolate as for coffee.
Brown hamburger, onion and bacon pieces. Drain off grease. Add brown sugar, white sugar, catsup, salt, dry mustard and vinegar. Mix well. Add beans and mix well. Bake at 350° for 45 to 60 minutes or cook in crock-pot about 2 hours. Serves 8.
Brown meat in oil; then add all other ingredients and simmer for 1 1/2 hours with pan covered. Serve over rice.
Mix sugar, salt and cocoa in a saucepan. Add enough water to make a paste, then remainder of water. Bring to a boil, stirring constantly. Boil 3 minutes, add vanilla. Pour at once into a jar. Cool, cover and refrigerate.
Mix together 3 eggs, beaten until lemon colored, sugar, oil, zucchini and vanilla. Blend in flour, salt, soda, cinnamon, baking powder and nuts or raisins. Pour into greased and floured loaf pan. Bake at 325° about 1 hour.
Preheat oven to 350°. Spray a 13 x 9 pan with cooking spray. Mix the cake mix, egg whites, apple sauce and oranges (with juice). Pour into prepared pan. Bake 25-30 minutes until a toothpick comes out clean. Cool cake completely. For the frosting, gently fold together the Cool Whip, the pudding mix and the pineapple with its own juice. Frost the cake. The frosted cake should be stored in the refrigerator. Makes 18 servings, 3 points each (I think). 12 servings would be about 4 points each.
In medium skillet, lightly brown rice, onion and nuts in butter and oil over moderate heat. Stir often to ensure an even color. Add stock and salt. Cook, covered, over low heat for about 20 minutes, until rice has absorbed liquid. Toss with minced parsley.
Mix cabbage, onions, mushrooms, peas and nuts. Add dressing. Just before serving, add chow mein noodles and toss.
Heat olive oil in heavy saucepan over medium heat. Add garlic, onion, pepper and celery and saute until vegetables begin to soften. Stir in chili powder and cumin. Add remaining ingredients. Turn heat down and simmer, stirring occasionally, about 30 minutes. Thin with water if necessary.
Combine vegetables and salt; stir well. Cover and let stand 8 hours. Drain well. Stir 2 tablespoons vinegar into mustard. Combine mustard, remaining vinegar and remaining 5 ingredients in a large kettle. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Add vegetables. Simmer 10 minutes.
In baking dish, mix together all 3 soups. Add 2 cups uncooked Minute rice. Mix. Put chicken on top of rice mixture. Melt butter, then pour over chicken; sprinkle with pepper. Cover. Bake at 350° for 1 hour to 1 1/2 hours.
Combine fruit, marshmallows and salt. Prepare whipped topping mix as directed on package. Fold in fruit mixture. Chill at least 2 hours. Just before serving, stir in cereal. Sprinkle with additional cereal, if desired. Makes 3 cups or 6 servings.
In a 9 x 9-inch baking pan, add flour, sugar, cocoa, salt and soda. Stir these dry ingredients to mix well. Make 3 holes in the flour mixture. In one hole put the vinegar, in second hole, put vanilla and in the third hole, put oil. Pour 1 cup water over all and mix well with a fork, but do not overbeat. Bake at 375° for 35 minutes. If using an 8 x 8-inch pan, bake an additional 10 minutes or until a toothpick comes out clean.
Combine all ingredients; mix well. Store in tightly covered container. Makes 6 1/2 cups.
Line muffin tin with paper baking cups. In a large bowl, stir together flour, pudding mix, chocolate chips, sugar, baking powder and salt. In a small bowl, combine eggs, milk, oil and vanilla. Stir both together. Bake in 375° oven for 18 to 20 minutes. Cool. Frost with cream cheese frosting.
Mix Cool Whip, cream cheese and powdered sugar together. Put pie filling on top. Refrigerate for one day.
Combine sugar, flour and jello in powdered form. Add chopped rhubarb. Put mixture in lined pie pan. Top with crust. Bake at 400° until crust browns, then 350° for about 60 minutes or until the rhubarb is tender.
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for one minute. Pour into 13 x 9 x 2-inch baking pan coated with non-stick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool. In a mixing bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator until ready to serve.
Dissolve jello in boiling water. Add sherbet; stir until all melted. Add drained fruit and chill.
Make 12 thin hamburger patties. Combine other ingredients and place in the center of 6 patties. Place 6 remaining patties on top and pinch edges together. Broil, turning once.
Mix pudding, milk and Cool Whip with mixer until thick. Layer a 13 x 9-inch cake pan with a layer of graham crackers, a layer of pudding and a layer of cherry pie filling; repeat until all of the pudding and pie filling are used. Refrigerate overnight.
Drain beans, corn, peas and mushrooms and place in a large bowl, along with the bean sprouts, celery, green onions, pimento, bacon, salt and tomato. Toss lightly. Combine spices with oil, vinegar and lemon juice. Shake well to blend. Pour dressing over the vegetables and toss gently. Chill until ready to serve. Toss in lettuce.
Mix together ingredients in order given. Sterilize 7 to 9 wide-mouth pint jars and lids. Grease them with shortening. Fill the jars half full. Bake on the middle wire rack in the oven for 45 minutes at 325°. As soon as cake is done, remove jars one at a time from oven. Wipe the rim of the jar clean with a damp cloth and put on the hot sterilized lid. Screw down bands and let cool. Do not use small-mouth jars. Do not add any other ingredients. As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Cakes have a one-year shelf life.
Drain 1 can artichokes. Place in an 8 x 8 x 2-inch baking dish. Mix together in a bowl the margarine, chives, dill weed, lemon juice, garlic salt and pepper. Pour over artichokes. Bake, uncovered, in 400° oven until crisp and tender, about 20 minutes. Sprinkle Parmesan cheese on top and broil for a few minutes. Serves 4.
Cut tomatoes into 1/4-inch slices. Overlap slices in rows in a buttered 12 x 9-inch baking dish; set aside.
Mix first 5 ingredients well and set aside. Boil remaining ingredients for 3 minutes, pour over cabbage mixture, mix well. Store in refrigerator overnight. Can be frozen or will last 2 weeks.
Combine water and yeast. Add rest of ingredients. Rise 1 hour. Form buns, rise 20 to 30 minutes. Bake at 350° for 15 to 20 minutes.
Boil chicken, debone and cut in small pieces. In bowl mix chicken, soup and sour cream with spoon. Pour into casserole dish. Bake at 350° for 30 to 35 minutes. Remove and add crushed crackers on top. Bake 15 more minutes.
Butter 13 x 9-inch pan. Layer chicken, layer broccoli. Mix soup, sour cream, mayonnaise and grated cheese. Pour over chicken and broccoli. Add 1/2 cup saltine cracker crumbs. Bake at 350° for 45 minutes.
Cook onion in margarine in skillet over medium heat until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer for 5 minutes or until hot and bubbling, stirring occasionally. Cook for 10 minutes. Add the 1/4 cup of cheese for a cheesier flavor.
Mix all ingredients, but the pickling spice, in a pan and simmer 5 minutes. Fill your jars with washed hot peppers to within 1-inch of the top. Pour 1 1/2 teaspoons of pickling spice into each jar. Pour 10 ounces of hot mixture over the peppers, then fill the jar to 1/4-inch from the top with tap water. Put lid on and twist tight. Repeat the twisting 10 minutes later. You do not have to water bath these peppers. They'll be ready in 4 to 6 weeks.
Combine 1 cup sugar and cornstarch. Stir in rhubarb and water. Cook until thickened. Reduce heat and cook 2 to 3 minutes. Add food color.
Cream margarine and sugar. Add other ingredients. Bake at 350° about 12 minutes.
Preheat oven to 450°. Cut potatoes in large chunks. Add oil and mix potatoes in large bag. Shake well. Potatoes should be evenly coated. Put in shallow baking dish. Bake 40 minutes, stirring occasionally.
Scoop out the pulp from watermelon. Drain off the juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes, then drain off the liquid. Serve over ice as a beverage.
Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk, onion and pimento. Mix well. Separate rolls and form into squares. Spoon about 1/4 chicken mixture into center of square and seal edges. Brush tops with melted margarine. Roll in crushed croutons. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown at 350°.
Melt caramels with 1/3 cup evaporated milk. (Can be done in microwave or over double boiler.) Mix together dry cake mix, margarine, remaining milk and 1/2 cup nuts. Press half of cake mixture into 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over baked cake mixture. Pour caramel mixture over and sprinkle rest of nuts. Dab remaining cake dough over caramel layer. Bake at 350° for 15 to 20 minutes.
Fry bacon crisp and drain. Drain fat from skillet; add olive oil and saute garlic, onion and celery until translucent, about 5 minutes. Add wine and cook another 5 minutes until almost all the wine has evaporated. Add carrots, thyme and tomatoes and reduce heat to low. Simmer, stirring every once in a while, until the liquid has almost completely evaporated. Season to taste with salt and pepper. Serve small amounts of Ragu with hot cooked pasta. Pass grated Parmesan separately.
Spread refried beans in bottom of 9 X 13 inch glass baking dish or other serving dish. Spread sour cream and guacamole on top of refried beans. Sprinkle lettuce over all. With back of spoon, spread salsa on top of lettuce. Sprinkle cheese over lettuce. Sprinkle green onions and black olives over top. Cover and refrigerate until serving. Serve chilled with tortilla chips.
Marinating 1 to 2 hours (if longer, use the larger amount of water) after pouring over the meat, remove and cook on grill (white coals). Steak cut in strips will cook 3 to 5 minutes on each side. Chicken quarters about 45 minutes to 1 hour.
Cook hamburger. Also cook and crumble bacon. Mix with other ingredients and bake for 1 1/2 hours at 300°.
Combine butter or margarine, sugar, eggs and vanilla. Beat on high speed of mixer for 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture. Blend just until combined. Pour into 2 greased and cocoa dusted 9-inch cake pans. Bake at 350° for 30 to 35 minutes. Cool 10 minutes; remove from pans. Frost with Cocoa Fudge Frosting.
Cook noodles according to directions on package. Combine eggs and cottage cheese. Spray a 13 x 9-inch baking pan. Mix egg and cheese mix with cooked noodles. Spread in baking pan. Spray top with cooking spray.
Mix flour and sugar; set aside. Mix and bring to boil margarine, cocoa and water. Pour over flour and sugar mixture. Add the rest of the ingredients; mix well. Bake on a cookie sheet (with sides) for 25 minutes at 350°.
Wash beets, leaving about 2 inches of stem. Cook beets until tender. Dip into cold water and peel off skins.
Sift together dry ingredients; set aside. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla. Pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes. If desired, brush tops with additional melted butter and sprinkle with sugar. Makes 1 dozen.
Mix soup and milk. Add cheese, uncooked macaroni, eggs and corned beef. Let stand overnight, covered. Bake 1 hour at 350°. Serve with chow mein noodles if desired.
Mix with mixer until blended. Add 1 cup chopped nuts. Bake in Bundt pan for 1 hour and 15 minutes at 350°. Can also be served as cake with whipped cream.
Blend all ingredients in large bowl. Beat 4 minutes at medium speed. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan for 15 minutes; remove and cool on rack. Top with confectioners sugar glaze and additional banana slices.
Blend cheese and sugar, then add all other ingredients. Slice bananas and fold in. Serve lightly thawed. Top with fresh strawberries and chocolate syrup.
Cut each apple into at least 4 pieces. Put pieces (peels, seed and all) into a big pan. Cook over medium heat; stir from time to time until they are squishy. Add a little water, if needed. Put apples through food mill to smooth mixture and strain. Add a little honey to sweeten, a little lemon juice to bring out flavor. Sprinkle a bit of cinnamon and nutmeg; stir and eat warm or cool.
Place pumpkin in cubes in baking dish. Combine sugars and cinnamon. Dot with butter. Cover with foil and bake until soft. Sprinkle more cinnamon over pumpkin and serve.
Thaw fish if frozen. Sprinkle steaks with salt; let stand for 10 minutes. In large skillet, cook fish in hot oil about 5 minutes or until browned on one side. Turn fish and add one slice of lemon atop each steak. Cook fish about 5 minutes more or until browned on other side. Discard cooked lemon slices. Combine soy sauce with mirin or dry sherry. Pour over fish steaks. Cook over low heat for 1 to 2 minutes, turning steaks frequently. Remove fish to platter. Pour pan juices over steaks; top with remaining lemon slices. Garnish with pickled ginger or cucumber. Makes 4 servings.
Bring maple syrup to boiling. Pour into loaf pan. Mix all other ingredients with electric mixer until very smooth. Pour batter over maple syrup. Bake at 400° about 25 minutes. Turn upside down on platter after cooling about 10 minutes. Slice and serve with whipped cream, nuts or ice cream.
Combine flour, tomatoes, soup mix and pepper. Mix well and put in bottom of roasting pan with lid. Place roast in pan and turn to coat all sides. Place vegetables around roast. Cover and bake at 325° until tender, 1 1/2 to 2 1/4 hours. Let stand 5 minutes before serving. Makes 6 to 8 servings. If you do not have a roasting pan with a lid, you can use a 13 x 9 x 2-inch baking dish with an oven bag. Before cooking, poke a few holes in top of bag with steak knife.
Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beating well after each addition. Stir in flavorings.
Make a golden brown roux of oil and flour. Add onion, green pepper and celery; cook slowly until clear, stirring frequently. Add tomato sauce and cook, covered, over low heat for 20 minutes. Add shrimp, black and red pepper and chili powder. If mixture becomes dry, add 1/4 cup water. Cook 10 minutes longer until shrimp turns pink. When ready to serve, stir in parsley and onion tops. Serve on rice. Makes 8 servings.
Shell shrimp and devein. Heat butter with garlic. Dip shrimp in butter mixture. Broil for 3 minutes on each side. Yield: about 30 appetizers.
Mix all together and place in Pyrex bowl. Bake uncovered at 350° for 1 hour.
Melt margarine in a medium pan. Add sugar, cocoa, salt and milk; stir well. Cook until it gets thick. Pour out in a plate or bowl. Cool.
In large skillet, brown ground beef and onion; drain. Remove from skillet. Set aside. In same skillet, prepare Rice-A-Roni. Mix as package directs. Stir in meat mixture, salsa and chili powder. Keep cooking over low heat 3 to 4 minutes or until heated through.
Combine flour and 1/2 cup powdered sugar. Cut in margarine. Press into 13 x 9-inch pan. Bake 20 to 25 minutes at 350°. Cool slightly (grease pan).
Slice the apples and place on paper plate. Sprinkle with cinnamon and sugar. Heat in microwave until cinnamon bubbles. Move onto serving platter.
Put all ingredients in a bowl and mix well. Pour mixture into a 9 x 9-inch or 9 x 13-inch baking pan and bake at 350° about an hour (until toothpick comes out clean). This cake is good plain or melt chocolate chips and spread over cake while warm. Cool and serve.
Fry bacon in 4-quart saucepan over low heat until golden brown, about 10 minutes. Add onion and continue cooking over low heat, about 5 minutes; do not brown. Add peas, seasonings and water. Cover and heat to boiling. Continue to cook over low heat, about 1 1/2 to 2 hours until peas are completely broken up and smooth. Stir occasionally to prevent sticking. Slowly add milk; reheat. Stir constantly to just below boiling point, about 2 minutes longer. Remove bay leaf. Serve while hot.
Mix tomato sauce, water and Worcestershire sauce. Heat oven to 350°. Mix ground beef, uncooked rice, water, salt, celery salt, garlic salt and pepper. Make into balls. Place in baking dish. Pour mix over meat balls. Bake 45 minutes.
Drop by teaspoon into deep fat fryer. Fry until golden brown. Puffs will turn themselves when done on one side.
Cream sugar and butter and add rest. Roll in ball and press down on ungreased cookie sheet. Bake at 325° for 18 to 20 minutes.
Slice cabbage and onions thin and place in large bowl. Melt margarine in baking pan; add noodles, almonds and sunflower seeds. Bake at 350° about 15 minutes, breaking noodles apart as they bake. When toasted, place on layers of paper towels to cool. Mix remaining ingredients in blender for dressing. Mix cabbage, topping and dressing just before serving.
Add (according to taste) basil, oregano, garlic salt, salt and pepper. Wash potato. Cut into wedges. Dip thoroughly in oil and spices. Place on cookie sheet. Bake at 350° for 1 hour.
Drop by small teaspoonfuls and sprinkle with sugar. Bake at 400° for 10 minutes or less.
Prepare rotini according to package. Drain. Combine rotini and next 5 ingredients. Blend olive oil, vinegar, Italian seasoning, garlic powder, salt and pepper. Toss dressing with salad mixture. Makes 6 to 8 servings.
Press the first 4 ingredients into a 13 x 9-inch pan that has been greased and floured.
Whip the Jell-O and also the cream. Add rest of ingredients and place in refrigerator.
Slice and cut the pork into small pieces (1/4-inch pieces). Put in skillet with 1 teaspoon oil. Brown and add garlic (powder will do). Saute in soy sauce for 30 minutes (on low heat).
Saute onions in margarine. Add squash, water, bouillon, marjoram, black pepper and red pepper. Bring to a boil, cook 20 minutes or until squash is tender. Puree in a blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil. Makes 4-6 servings.
Drain tuna, measuring 2 tablespoons of oil into a large skillet. Saute onion in oil until tender. Remove skillet from heat. Add beans, water, seasonings and soup. Break up tuna and add to skillet mixture. Bring quickly to a boil, then stir in long-grain rice from the box. Cover, reduce heat and simmer 8 to 10 minutes or until most of liquid is absorbed, stirring occasionally. Serves 4 to 6.
In a large bowl whisk together the eggs and egg white until well blended. Add the milk, sugar or honey, nutmeg and cinnamon. Add the bread and let stand for 5 minutes. Add the bananas. Coat a 1 to 1 1/2-quart casserole with nonstick spray. Add the bread mixture. Place the dish in a larger baking pan and add enough hot water to come halfway up the sides of the inside pan. Bake at 350° for 50 minutes. Remove the casserole dish from the water and allow to cool on a wire rack for 10 to 15 minutes. Serve sprinkled with lemon rind.
Combine the Parmesan cheese with the next 6 ingredients. Pound as much of the mixture as possible into both sides of the meat. Cut the steak into serving portions and brown in 1/4 cup oil in Dutch oven. Keep meat warm while preparing the sauce. Saute the onion and mushrooms. Add remaining ingredients and cook for 10 minutes. Return meat to Dutch oven. Cover tightly. Bake at 350° for 1 hour and 15 minutes. Sprinkle generously with Parmesan cheese before serving. Serves 4 to 6.
Heat cranberry juice. Add remaining ingredients, except orange juice. Simmer 10 minutes. Add orange juice. Drain spices. Serve hot.
Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer, until light and fluffy.
Mix and bake cake mix as directed. While warm, punch holes with handle of wooden spoon. Mix cream of coconut and condensed milk and pour over cake. Let cake cool. Put Cool Whip over cake, then sprinkle coconut and refrigerate overnight.
Cover salad with potato chips or Rice Krispies that have been tossed with melted butter. Bake at 325° for about 30 minutes or until thoroughly heated. Garnish with parsley. Makes 6 servings.
Grease the bottom of a 10-inch glass pie pan with margarine. Combine the first 6 ingredients. Beat 2 minutes at medium speed with electric mixer. Pour into pan. Pat pineapple dry with a paper towel and place over batter. Combine cream cheese, 1/4 cup sugar and 3 tablespoons pineapple juice. Beat 2 minutes. Spoon on top of fruit, leaving 1-inch from sides. Mix 1 tablespoon sugar and cinnamon; sprinkle on top. Bake approximately 35 minutes at 350°. Cool and serve. Refrigerate leftovers.
Cook and stir onion and green pepper in melted margarine in skillet until lightly browned, stirring frequently. Add shrimp and ham. Cook until shrimp are pink and ham is lightly browned. Drain tomatoes, measuring liquid. Add water to make 1 1/2 cups. Cut up tomatoes. Stir into shrimp mixture with tomatoes, parsley, bay leaf, salt, sugar, thyme and rice. Cover and bring to a boil. Reduce heat; cover and simmer 5 minutes longer. Yields 6 servings.
Place half the cheese in buttered 9 x 13-inch pan. Saute mushrooms and onion in margarine until tender. Place over cheese. Place meat over mushrooms and top with rest of cheese. Beat eggs, milk, flour, parsley and seasoned salt. Pour over casserole. Bake, uncovered, in a 350° oven for 45 minutes.
Mix all ingredients together except reserved oleo and bread crumbs. Put in well-greased casserole. Sprinkle top with crumbs and bake 1 hour and 10 minutes in 350° oven.
Combine cream cheese, orange juice concentrate, lemon juice, whipping cream, sugar and salt in bowl; mix well. Stir in pecans. Spoon into serving dish. Chill until serving time. Serve with choice of fruit. Yields 8 servings.