HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain sausage; saute celery, green pepper and onion in grease. Add soup, rice, milk and salt. Bake in 1 1/2-quart casserole at 350° for 40 minutes (until rice is done). Stir twice during baking. Add topping of oleo and bread crumbs and continue baking until brown.
Put hash browns in bottom of 9 x 13-inch pan or casserole dish. Mix in bowl 1/2 cup butter, 1 cup sour cream, cream of chicken soup, onion and cheese. Pour over potatoes. Mix corn flakes and 1/2 cup butter together. Place over mixture. Bake at 350° for 45 minutes.
Mix butter and sugar until fluffy. Add eggs and beat well after each one. Add vanilla, flour and cocoa; blend well. Fold in nuts and coconut on low speed. Pour into greased 13 x 9-inch pan (or larger). Bake at 350° for 35 to 40 minutes. Spread Marshmallow Creme over cake. Return to oven if necessary to melt. Cool. Spread on icing.
Place flour, sugar, baking soda, salt and cocoa into an 8 x 8 baking pan. Stir until completely mixed. With a spoon, make 3 holes in dry mixture in your pan.
Mix brownie package as directed. Add nuts. Put in a greased (bottom only) 9 x 13-inch pan and bake as directed on package.
Bring the sugar and syrup to a boil. Add the butterscotch chips and peanut butter. Stir until melted and add the corn flakes or Rice Krispies. Drop on wax paper. Cool.
Combine all ingredients except paprika. Mix well. Spoon into 9 x 13-inch baking dish. Chill, covered, overnight.
Brown hamburger; drain. Melt other ingredients together. Add to hamburger. Serve hot with corn chips.
Stir flour and cocoa in sugar. Beat the egg yellows into the dry ingredients. Add 1 1/2 cups milk and 1 teaspoon vanilla to the mixture. Beat thoroughly. Cook on stove, adding 1/2 stick margarine; continue to cook until thick. Pour into cooked pie crust.
Soak salmon in cold water for 3 hours. Remove skin and bones; shred finely. Combine all ingredients but ice and chill. Add ice just before serving in small bowls or hollowed tomatoes.
Preheat oven to 350°. Shake flour in regular sized Reynolds cooking bag; place in 13 x 9-inch baking pan. Add rice, margarine, peas, broth, water, onion, salt, pepper, poultry seasoning and garlic powder. Squeeze bag gently to blend ingredients. Arrange ingredients in an even layer. Brush chicken pieces with oil. Sprinkle with seasoned salt and paprika. Place chicken in bag on top of rice; close bag with nylon tie. Make 6 (1/2-inch) slits in top; cook 1 hour or until chicken is tender.
Cook meat in a large saucepan in 6 cups water about 2 hours. Add beets, celery and onion. Cook another 30 minutes. Salt and pepper to taste. Blend sour cream, flour and egg. Stir into soup. Do not boil.
Dice onion. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat. Add diced onion and stir well. Ready to use for basting.
Mix Veg-All, cream of chicken soup, onion and mayonnaise. Coat casserole dish with margarine. Bake at 350° for 30 minutes or until brown around edges. Take out and add 1 package crushed Ritz crackers. Melt 1/2 stick margarine and pour over crackers. Bake for 15 minutes.
Preheat oven to 400°. Grease or paper line 12 muffin cups. In a medium bowl, combine egg, milk and oil. Stir in cereal. Let stand 10 minutes. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Add cereal mixture all at once to flour mixture, stirring just until moistened. Divide evenly among muffin cups. Bake 20 to 25 minutes.
Sift flour, measure and then add soda and salt. Sift together 3 times. Cream shortening and sugar together until fluffy. Add vanilla and egg, beating well. Gradually add flour mixture and mix thoroughly. Add chips (chocolate and potato) and nuts, if using. Drop by teaspoonfuls onto ungreased baking sheets. Bake in a 375° oven for 10 to 12 minutes.
Cut cabbage, carrot, onion and celery up fine. Set aside. Boil sugar, vinegar and spices. Let cool. Pour over cabbage, carrot, celery and onion. Mix well. Cover and store in icebox. Use as needed. Will freeze well.
Wash fresh spinach thoroughly. Discard stems or any tough leaves. Place spinach in saucepan with 1 teaspoon of salt and a few tablespoons water; cook in covered pan over medium-low heat for 10 minutes. Drain well. Heat oil in a large skillet and saute garlic until lightly golden. Add spinach, parsley, red pepper, salt and pepper. Saute spinach over high heat for 4 to 5 minutes. Makes 4 to 6 servings.
Place vanilla bean in jar. Boil water and then add sugar. Turn burner off and add other ingredients. Cool for 1 hour and then cork. Let settle for 30 days.
Mix all ingredients thoroughly. Roll into balls. Bake at 350° for about 8 minutes on ungreased baking sheet.
Cook and drain broccoli. Mix together mushroom soup, onion, cheese, mayonnaise and well beaten egg. Add broccoli and put mixture in casserole dish.
Mix together first 5 ingredients, then add sugar, oil and eggs; mix well. Blend in carrots, pineapple and nuts. Pour into greased and floured 13 x 9-inch pan. Bake approximately 50 minutes at 350°. Let cool before frosting.
Skin the chicken breasts. Sprinkle with salt and pepper. Dredge with the flour. Reserve remaining flour.
Let cooked carrots cool. Then mix all ingredients. Store in refrigerator. It will keep a long time.
Mix sugar, oil and eggs in a large bowl. In a separate bowl add dry ingredients. Mix together completely. Add carrots and nuts. Mix. Grease lightly a Bundt pan. Bake at 350° for 1 1/4 hours.
In skillet, brown ground beef and onion over medium heat; drain. Add water, taco seasoning and tomatoes. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni and 1 1/2 cups of cheese. Pour into 1 1/2-quart baking dish. Sprinkle with remaining cheese. Bake at 350° for 30 minutes. Serves 6.
Saute onion in butter until golden. Add flour and blend. Add stock gradually, stirring until sauce thickens. Simmer 10 minutes. Add cream and heat, but do not boil. Add chicken, rice and remaining ingredients and mix well. Pour into a 2 quart casserole dish. Cover and bake at 375° for 20 minutes or until heated through. Freezes well. Serves 8.
Slice onions as thin as possible. Cook gently in melted butter until yellow. Add water or stock and simmer 20 minutes. Season according to taste. Place bread into individual soup crocks. Sprinkle generously with cheese. Pour soup over bread. Brown under broiler.
Mix and cook two minutes. Remove from heat and add 2 1/2 c. oats, 2 tsp. vanilla, 1/2 to 1 c. peanut butter; stir well. Drop onto wax paper by teaspoon.
Cook zucchini about 5 minutes. Combine soup, sour cream, onions and carrots. Fold in with drained zucchini. Put in 1 large or 2 small casseroles. Mix stuffing mix with margarine and spread over top. Bake in 350° oven for 30 minutes.
Wash chicken thoroughly; rub down with olive oil, salt and pepper. If you like herbs, sprinkle some on here. Spritz the chicken with lemon juice (as much or as little as you like). Dump it in the crock-pot. Cook on low all day or on high 5 to 6 hours.
Pour cherries and juice plus coloring in 9 x 9-inch baking pan. Mix remaining ingredients and press onto cherries. Bake at 350° for 25 to 30 minutes in preheated oven. Serve with whipped cream or Cool Whip.
Preheat oven to 350°. Mix all ingredients (except paprika and Parmesan cheese) together. Put in a 2-quart casserole dish which has been sprayed with a nonstick coating spray. Sprinkle with Parmesan cheese and paprika. Bake for 45 minutes at 350°.
Blend sugar, oleo, shortening, extracts and eggs. Beat on high for 3 minutes. Stir in the flour, sifted with baking powder. When well mixed, spread 2/3 batter in a greased 13 x 5-inch pan or a jelly roll pan. Spread the cherry pie filling over this. Drop the remaining dough by tablespoon onto the pie filling. Bake at 350° about 45 minutes. While cake is warm, make topping by mixing powdered sugar and milk. Spread over top of cake.
Dissolve Jell-O in 1 cup hot water. Add sugar (I only use 1/2 cup sugar if canned cranberries are used) and cranberries. Add nuts and pineapple.
Brown beef, pepper and onions together. Add remaining ingredients. Place in casserole and bake 1 hour at 300°.
Place chicken in a 9 x 9-inch pan and drizzle with butter. Bake 40 minutes at 375°. Cook broccoli by package directions; drain. Arrange around chicken. Combine soup, milk and cheese and pour over chicken and broccoli. Top with breadcrumbs and paprika. Bake an additional 20 minutes. Serves 2.
Roll crescent rolls out flat on cookie sheet. Bake until golden. Mix together softened cream cheese, mayo, Ranch mix and finely chopped onion. Spread this mixture onto the baked crescent on the cookie sheet. Top with cheese, broccoli, cucumber, carrots and green peppers if desired. Chill and slice into squares.
In large bowl mash enough berries to make 3 cups. In saucepan, combine sugar and cornstarch. Stir in mashed berries and water, mix well. Bring to boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat. Add coloring if desired. Pour into large bowl. Chill for 20 minutes. Stir occasionally until mixture is just slightly warm, then fold in remaining berries. Pile into pie shell. Chill for 2 to 3 hours. In small bowl, whip cream until soft peaks. Sprinkle pudding on cream and whip until stiff. Put on pie.
Tie spices in cheesecloth. Add to boiling water and vinegar to the spice bag. Add half of peaches. Cook until tender 10 to 15 minutes. Pack peaches in hot jars, leaving 1/4 inch head space. Remove spice and heat syrup to boiling. Pour over peaches in jars. Seal. Process 15 minutes in boiling water.
Use charcoal grill or 350° oven. Trim and slice from the top of each onion and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion. Put slivers of butter between the sections and sprinkle with pepper. Wrap each onion in heavy tinfoil and put onions directly on hot coals. Cook onions for 45 minutes, turning every so often. The onions will produce a broth which tastes like French onion soup.
Sift together dry ingredients. Blend shortening and sugar; cream well. Add eggs to creamed mixture. Combine milk and vanilla and add alternately with dry ingredients to creamed mixture. Place 1/3 batter in 2nd bowl. Add 1 ounce melted chocolate and 3/4 cup walnuts, chopped. Spread in 2 greased 8 x 8 x 2-inch or one 13 x 9 x 2-inch pan. Arrange 9 double graham crackers over batter in pans. Add chips to white dough. Drop by spoonfuls over crackers to cover. Bake at 375° for 20 to 25 minutes. Cut when cool.
Cut broccoli from stalk; cook until tender in a small amount of water. Melt oleo; add crushed Ritz crackers. Sprinkle half of cracker mixture over bottom of baking dish. Layer cooked broccoli on top of crackers. Completely cover broccoli with sliced Velveeta cheese. Top this with remaining cracker crumbs. Bake in a 350° oven for approximately 20 minutes, or until heated thoroughly. Serve hot.
Leaving skins on, boil potatoes in large pan of water until soft. Let potatoes cool, then peel. In large mixing bowl, mix milk, mayonnaise, relish, mustard, onion, salt and pepper until smooth. Add eggs to mayonnaise/milk mixture. Take peeled potatoes and chop into 1 to 2-inch cubes; add to mayonnaise/milk/egg mixture. Cool for 2 hours. Keep refrigerated.
With a fork, flake the salmon into a mixing bowl and set aside. In a frying pan, heat 1 tbsp. butter, then add the onion, green pepper, and celery. Stir and cook until the onion is transparent and soft, let the mixture cool slightly. Then add it to the salmon in the bowl. Next, add bread crumbs, sage, parsley, eggs, salt and pepper. Shape the mixtures into 4 cakes, Place them on a plate, and cover with plastic wrap. Chill 30 minutes. Heat the remaining butter in a frying pan. Add the salmon cakes and cook on both sides until golden brown and heated through. Serve with lemon wedges.
During the morning, preheat oven to 325°. Rub mustard into the red exposed meat. Place in oven for 1 1/2 hours. Turn off oven; do not open door. Half an hour before you are going to serve the roast, turn oven back on to 325°. Your meat will be uniformly medium-rare from the fatty side right down to the bone. If you wish to have meat a little less rare, cook at 350° instead of 325°.
Combine butter and graham crumbs. Pat in bottom of 13 x 9-inch dish. Combine pineapple, sugar and flour. Cook over medium heat until thick. Remove and cool completely. Prepare pudding using directions on box. Layer bananas on graham crust, then pudding, then pineapple mixture, coconut and pecans. Cover top with softened Cool Whip. Sprinkle with coconut and pecans. Chill until ready to serve. Contains 18 grams fat.
Heat the oil in a large skillet. Add the peppers, onions, shallots, garlic and basil or oregano. Cook on medium-low until vegetables are soft and wilted, about 20 minutes. Stir in the vinegar and honey. Toss 1/4 of the pepper sauce with the linguine. Divide the linguine between 4 plates. Top each serving with the remaining sauce. Serves 4.
Mix Philadelphia cream cheese and powdered sugar; place on bottom of cake pan. Break into pieces the angel food cake. Put over cream cheese and powdered sugar, then Cool Whip. Next cherry pie filling. Keep in refrigerator.
Mix well the above ingredients and pour into a well greased pan and bake for 1 hour at 400° until done.
Boil 1 C. blueberries with 1 C. sugar, 1/2 cup water. Blend together water, flour and salt to make a smooth paste. Add to the blueberries and stir until thick. Remove from stove, cool, add 3 C. blueberries, put in baked pie shell. Cover with Cool Whip. Chill and serve.
Add ingredients, except vanilla, in a glass bowl. Mix well. Cook on High in the microwave for 5 1/2 minutes, stirring occasionally. Cool and put on your favorite cake.
In a large bowl, combine tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour in greased 13 x 9 baking dish. Cover and bake at 375° for 1 3/4 to 2 hours or until tender.
Melt butter into baking dish. Salt, pepper, and flour cut potato and place in pan. Spread in melted butter and cover with lots of shredded cheese. Bake at 350° uncovered until done.
Spread half of the cookie crumbs on bottom of a 9x13 pan. Combine cream cheese, margarine, and sugar. Prepare instant pudding with milk and add cheese mixture. Stir in Cool Whip. Pour over crumbs in pan. Sprinkle remaining crumbs on top and refrigerate. * In our family, we often make this with lemon sandwich cookies and lemon pudding. The men like it better with lemon.
Mix cream cheese and sugar with mixer until smooth. Add rest of ingredients; mix well. Spread in pie crusts and chill 2 to 3 hours.
Melt Velveeta cheese over low heat. Serve warm with tortilla chips. Mix together with tomatoes and green chilies. Serve warm with tortilla chips.
Grease and flour two 8 x 4-inch loaf pans. Combine all dry ingredients; mix well. Make a well in the center of mixture. Pour all liquid ingredients into it; mix by hand. Pour mixture into pans. Bake at 350° for 1 hour, or until tester comes out clean. Can be frozen. Slice thinly before completely thawed. Spread with cream cheese to make sandwiches. Refrigerate until served.
Heat chocolate and milk until chocolate melts. Add salt, beaten egg yolks and brown sugar. Add chocolate mixture gradually, stirring well. Add vanilla. Pour over bread cubes. Let stand 15 minutes. Pour in baking dish. Place in pan of hot water. Bake at 375° for 30 minutes. Beat egg whites. Add sugar. Beat until meringue stands in high peaks. Place in spoonfuls around border of pudding. Sprinkle with grated chocolate. Bake at 375° until lightly browned.
Cream sugar and butter. Add egg yolks, one at a time. Add sour cream. Mix in 1 cup flour mixture, which has been sifted with dry ingredients. Fold in egg whites that have been stiffly beaten. Add remaining flour and vanilla. Bake for approximately 1 1/2 hours at 300°.
Mix all together and refrigerate for 1 hour. Use dressing for cold fish, salads, soups, etc.
Cream butter and sugar together. Gradually add flour, then roll it into a log using wax paper. Cut into small rounds and refrigerate about 1 hour. Bake at 325° for 20 minutes or until edges are brown.
Mix together 1 egg and 1 package cream cheese. Repeat with second egg and cream cheese, etc. Mix thoroughly after each addition. Add vanilla, lemon juice and sugar; beat well. Stir in chocolate chips. Pour into lightly greased 8-inch spring-form pan. Bake in a preheated 400° oven for 30 minutes. Turn off oven and leave cheesecake in oven until oven is cold (can be overnight if necessary). Remove from pan onto a serving plate.
Mix cake mix and other ingredients, except the last two. Pour half the batter into greased and floured pan (tube). Sprinkle on brown sugar and cinnamon. Pour in other half of batter. Bake for 1 hour at 350°.
Cream the margarine and sugar until light and fluffy. Add eggs, beating well. Blend in flour, 1/2 cup at a time. Stir in remaining ingredients except powdered sugar.
Heat oven to 475°. Sift together flour, baking powder, salt and soda. Cut in shortening until mixture looks like coarse meal. Stir in buttermilk with a fork until soft dough if formed. Knead and roll out on lightly floured board. Cut to desired thickness. Bake about 10 minutes.
Brown onions in stick of oleo. Remove onions and brown meat. Add to meat, flour and seasonings. Dissolve bouillon cube in 3/4 cup hot water. Add wine to this and then add to meat. Cook on low heat for 2 hours or until tender. Then put in onion and mushrooms for 1 hour. Serve on rice or noodles. Serves 8.
Mix until smooth the first 3 ingredients. Spread on a large plate or platter. Layer on top the next 4 ingredients. Refrigerate until ready to serve, then add chopped tomatoes. Pour on top 1/2 bottle of taco sauce. Serve with corn or tortilla chips for dipping.
Blend together orange juice, sugar, vinegar, mustard, salt and oil. Set aside. Combine remaining ingredients. Add orange juice mixture and toss to coat. Serve chilled. Store, refrigerated. Serves 4.
Cook chicken until tender (pressure cooker speeds time). Remove meat from bones. Reserve broth; cut chicken into small pieces and place in a 13 x 9 x 2-inch pan. In a saucepan, mix and bring to boil the broth and soup. In another bowl, combine margarine, pepper, salt, flour and buttermilk. Mix well to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425° for 25 to 30 minutes.
Position knife blade in food processor bowl; add half of the cookies. Process until cookies are fine crumbs; remove from processor. Repeat procedure with remaining cookies. Set all cookie crumbs aside.
In a large saucepan or Dutch oven, combine carrots, potatoes, onions and just enough water to cover. Cook, covered, until vegetables are tender, about 10 minutes. Add peas and ham; continue to cook 5 more minutes. Drain water. Stir in soup and cheese. Heat through. Yield: 4 to 6 servings.
Mix sugar and eggs together. Add vanilla and milk. Mix altogether. Sift 3 cups flour, baking powder and nutmeg into egg mixture. Stir until mixed. You will need more flour. Add 1/2 cup and mix. If not enough, add a little more to form a teaspoon of dough for cooking.
Use 3 quarts of batter to a pan. Use a #14 or #16 scoop for muffins. Bake 25 minutes at 325° in convection oven or 1 hour for loaves of bread. Yield: 3 1/2 sheet pans or 230 muffins.
Saute onion and almonds in 3 tablespoons butter in a large, heavy saucepan until onion is soft. Set aside. Add remaining 3 tablespoons butter to saucepan and saute mushrooms until golden brown. Add onion and almonds to mushrooms, along with rice. Cook 2 to 3 minutes, stirring constantly. Mix in chicken broth and salt. Bring to boil. Remove from heat and turn into a lightly greased 1 1/2-quart baking dish. Cover and bake in a 400° oven for 20 to 25 minutes or until rice is tender.
Mix together cracker crumbs and margarine. Line a 9 x 13 x 2-inch dish with half of this mixture. Set aside the other half. Beat the Dream Whip and milk until stiff, then add vanilla. Beat the cream cheese and sugar together until creamy and smooth and add Dream Whip mixture. Blend thoroughly. Spread half of this into graham cracker lined dish. (Note: If you will place this dish in the freezer and let each layer set, it will not run together.) Pour in pie filling and spread. Spread remaining creamed mixture over pie filling and top with remaining crumbs. Chill several hours or overnight.
Cream margarine and sugar together, adding eggs one at a time. Beat well. Add sifted dry ingredients alternately with milk. Stir in coconut and flavoring. Place in greased and floured tube pan. Bake for 1 hour and 5 minutes at 350°.
Put a big pot on the stove; chop a roast into 1-inch squares. Trim fat from meat. Put fat in another pot and cook down; drain juice and save. Discard the fat. Put meat squares into the large pot and brown; add small amount of water and simmer. Microwave onion (do not cut) in a bowl of water for 5 minutes; puree onion and set aside. Microwave broccoli in water; puree and set aside. Microwave celery in water; puree and set aside. Microwave bell peppers in water; puree and set aside. In large pot, drain into meat, juice only of corn, green beans, carrots and peas. Add Heinz 57 steak sauce, A. 1. steak sauce, Tabasco sauce, Worcestershire sauce, salt and pepper to taste, tomato sauce and tomato paste into the water. Chop garlic into soup mixture; let simmer. Peel potatoes and chop into bite size pieces and add all vegetables (canned, pureed and potatoes) into mixture. Cook until potatoes are tender. Serve with saltine crackers on a cold winter day.
Wash and scrub potatoes. Insert knife blade through center of each potato. Microwave 4 potatoes at a time. Microwave on High for 12 minutes.
Pound chicken breasts until about 1/4-inch thick. Combine eggs, salt and pepper. Dip chicken into egg mixture, then crumbs. Heat oil in frying pan. Brown chicken on both sides; remove to shallow baking pan. Pour excess oil from frying pan, then add tomato sauce, basil and garlic powder. Heat to boiling; simmer 10 minutes or until thickened. Stir in margarine. Pour over chicken; sprinkle with Parmesan cheese. Cover. Bake at 350° for 30 minutes; uncover. Place Mozzarella over chicken. Bake 10 minutes longer or until cheese melts. Makes 6 servings.
Filling: In nonstick skillet, heat the margarine until bubbling hot or vegetable oil until sizzling hot. Stir in the flour and cook over medium heat while stirring briskly until flour is just beginning to tan. Quickly combine broth and milk; add to the flour roux in a large stream while stirring. Use a whisk if you have trouble with lumps in gravy. Turn heat down slightly and cook, stirring constantly, until the mixture thickens. Add the chicken, vegetables and seasonings. Place the mixture in an 8 x 8 x 2-inch baking dish. Top with crust.
Brush short ribs with gravy seasoning and place in bottom of 5 1/2 quart crock-pot. Add carrots, onions, garlic, bay leaves and potatoes. Combine tapioca, pepper, thyme, salt and bouillon. Sprinkle mixture over short ribs. Pour wine and water over all and cover. Cook on high setting for 4 1/2 to 5 hours. Makes 6 to 8 servings.
Mix all ingredients together and beat for 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes. Dust with confectioners sugar.
Clean mushrooms. Remove stems and cut into small pieces. (Works best if microwave cut up stems for one minute High.) Mix cut up stems and rest of ingredients in small bowl. Stuff tops and put in shallow baking pan. Bake in 350° oven for 15 to 20 minutes.
Mix all ingredients well. Shape into one-inch balls. Bake 15 to 20 minutes at 350°. Makes 45 to 50 meatballs.
Put pecans on cookie sheet. Stir in melted butter. Bake at 250° for 1 hour. Stir every 15 minutes (set timer). Take out as they begin to turn light brown. Salt lightly.