HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add soup and Cheez Whiz. Add cooked noodles. Simmer 10 to 15 minutes. This recipe is fast and easy.
Drain garbanzo beans, kidney beans and butter beans. Brown ground beef, bacon and onion in large pan and drain. Mix in catsup, salt, mustard and vinegar. Combine mixture with remaining ingredients in casserole. Bake at 350° for 40 minutes or slow cook in crock-pot 2 hours.
Mix all ingredients until smooth. Pour into a 13 x 9-inch greased pan. Bake at 325° for 50 to 60 minutes.
Lightly saute pepper, onion and garlic in oil. Add pork chops and brown on both sides. Add mushroom soup. Cover and cook slowly about 45 minutes. Good served with rice.
Combine all ingredients using enough French dressing to moisten. Refrigerate overnight. Stir occasionally.
Combine ingredients together. Add 4 cups diced apples and 1 cup chopped nuts (optional). Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Melt oleo; add all other ingredients. Stir; pour in pie shell. Bake at 375° for 10 minutes. Reduce to 300° for 30 to 45 minutes.
Cut ribs into serving pieces, place in a 13 x 9 x 2-inch baking pan. Bake at 400° for 30 minutes. Combine remaining ingredients and mix well. Spoon over ribs, reduce heat to 350°. Bake an additional 1 1/2 hours or until tender. Yields 3 to 4 servings.
Beat together the egg, sugar, butter, vanilla and salt. Pour into cups half full. Drop pecans on top.
Boil eggplant in salted water for 10 minutes; drain. Combine with remaining ingredients. Bake in casserole dish at 350° for 45 minutes.
Crush graham crackers. Add melted butter and sugar to crushed crackers. Dissolve Jell-O in boiling water. Add lemon juice and grated lemon rind. Stir well. Let stand until it begins to get to syrup stage. Add Cool Whip to Jell-O mix. Put 1/2 of graham cracker mix in baking dish and pat flat. Pour Jell-O mixture over crust. Sprinkle rest of crumb mixture on top. Refrigerate until time to serve.
Chill evaporated milk. Dissolve Jell-O in hot water in large bowl. Chill until partially set. Whip until fluffy. Add lemon juice and sugar while beating. Whip milk separately and fold into gelatin.
Brown beef in pan and drain any grease. Add remaining ingredients; stir and bring to a boil. Let simmer, covered, for an hour. Add water if it appears dry and thick. Taste and add more chili powder, if desired. (May be cooked in a slow cooker all day.)
Peel and grind cucumbers and onions. Dice celery fine. Stir in salt and let stand for 1 hour. Drain. Add vinegar, pimento, sugar, turmeric and mustard seed. Boil for 5 minutes. Seal in sterilized hot jars.
In saucepan, cook chicken, oil and soy sauce until done. Add pea pods and mushrooms. Simmer until warmed thoroughly. Serve this over cooked rice.
Mix all ingredients. Bake in iron skillet for 40 minutes at 350°.
Mix all ingredients and put into 2-quart greased casserole. Bake 45 minutes at 350°.
Mix together and pour in buttered 9 x 13-inch casserole dish. Cover with foil and bake at 325° for about 40 minutes. Remove from heat and cover with grated cheese.
In large pot, saute the onions and green pepper in the oil over medium heat until onions are browned, about 2 to 3 minutes. Stir so vegetables do not burn. Stir in the mustard seed, chili powder, cumin, cocoa, cinnamon, tomatoes and tomato paste. Cook for 1 to 2 minutes, stirring constantly. Add the beans, water, salt and Tabasco. Reduce heat and simmer, uncovered, for about 40 minutes or until the chili has thickened. Stir frequently to prevent scorching. Serves 6.
Slice muffins into halves. Place under broiler until lightly browned. Combine remaining ingredients. Spread on muffins. Return to the broiler until cheese melts and becomes golden. Each muffin may also be quartered to serve. You can also make up ahead of time and store in freezer. Serves 6.
Combine cream, vanilla and salt in a medium saucepan. Cook at medium heat to a gentle boil. (Stir frequently.) Remove from heat and cool for 5 minutes. Melt chocolate, taking care not to scorch (break chocolate into small pieces before melting). Whisk the egg yolk and melted chocolate into creamy mixture. Add cognac and peppermint. Stir in butter, blend well. Cool to room temperature. Freeze overnight. Form into 1 inch balls using melon baller. (Use the powdered sugar to coat the melon baller and hands to prevent sticking.) Freeze balls for 2 hours. Dip balls into melted cover chocolate and place on wax paper until cooled. Use fork or knife edge to decorate tops of Truffles.
Allow cheese to soften. Add garlic powder and sour cream. Mix well and refrigerate. Flavor becomes stronger as it sits. Keeps well.
Beat with fork until smooth. Make batter even in 13 x 9-inch pan. Top with nuts and chocolate bits. Bake at 350° for 30 minutes or until done.
Mix each of the 3 boxes of jello with 1 1/2 cups boiling water in separate bowls. Put each in shallow pans; chill until firm. Cut into 1/2-inch squares. Put all colors together and toss. Mix the lime jello with 1 1/4 cups boiling water. Let this stand until it becomes syrupy, then mix with the Cool Whip. Add to jello squares; toss until covered. Pour into cooked pie shells. Makes 2 pies. Great for Easter.
Preheat oven to 350°. Grease 1-quart baking dish. Place frozen broccoli in dish. Add cubed cheese. Spoon undiluted soup over broccoli and cheese. Cover and bake at 350° for 1 hour.
Peel the apples; with an apple corer, remove the core, leaving apple whole. Slice the apple crosswise in rings about 1/2-inch thick. Make a batter with the flour, milk, sugar, egg and vanilla. Use enough milk to make the batter thick enough to cling to the apple slices. Dip each apple ring in the batter and place in hot shortening. Fry until brown on both sides and apple is tender. Drain on paper towels. Sprinkle with a mixture of sugar and cinnamon.
Combine first 5 ingredients and pour in 9 x 12-inch pan, covered. Place chicken on top. Sprinkle onion soup over chicken. Cover and bake at 350° for 1 hour. No peeking!
In a blender add pineapple, pineapple juice, and coconut extract. Blend tell smooth. Then add 2 cubes of ice at a time and blend well. Serve in a tall glass.
In shallow dish, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat in hot oil, cook chicken 15 minutes or until brown. Remove; keep warm. Pour off fat. In skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Serve over chicken with parslied rice. Garnish with cherry tomatoes if desired. Serves 4.
Wash the rice. Mix meat, onion, rice and seasonings in a bowl. Form into balls. Place in frying pan and brown. Add soup and water. Cover and braise 25 to 30 minutes.
Preheat oven to 425°. Layer greased (Pam) tray with saltines. Boil butter and brown sugar for 2 minutes. Pour onto saltines; bake in oven for 5 minutes (do not overcook). Melt and pour chocolate chips on top; spread with knife. Sprinkle with nuts and enjoy!!
Mix all together. Bake at 350° in greased and floured pan (9 x 13-inch) for 45 minutes to 1 hour.
Thaw hash browns. Put in 9 x 12-inch baking dish in order listed, except put corn flakes in melted butter and spread on top. Bake at 350° for 25 minutes or until potatoes are hot.
Grind the peaches, oranges and cherries together using medium blade. Measure. For each 4 cups of pulp, add 3 cups of sugar and 1/4 teaspoon of Kitchen-Klatter almond flavoring.
Coarsely chop bacon, tomato and onion with food chopper. Mix all ingredients except biscuits. Set aside. Separate each biscuit into 2 thinner halves. Press biscuit halves into bottom of the muffin tin. Put mixture into biscuits. Bake 25 to 30 minutes at 375° or until puffed and brown.
Cream together oleo, oil, sugar, eggs (add one at a time), flour, baking powder, milk and coconut flavor. After mixing all ingredients well, fold in 1 can Angel Flake coconut. Do not stir coconut with mixer. Use spoon. Grease tube pan well. I use Pam, then dust with flour, remove excess flour. Bake 1 1/2 to 2 hours in a 300° oven.
Mix cream cheese with Marshmallow Creme and then add Cool Whip. (I prefer using strawberry flavored cream cheese.)
In large saucepan, combine onion and margarine and cook, stirring until onion is tender. Cut cauliflower into florets. Add to pan with carrot, broth and water. Cover and cook until cauliflower is tender. Cool slightly, then puree in blender or food processor. Return to pan. Stir in milk and seasonings. Reheat. Makes 6 servings.
Place all ingredients (except paprika) in 9 x 13-inch baking dish in order given. Sprinkle with paprika. Cover with foil and bake 1 to 1 1/2 hours at 325° until chicken is done and water has been absorbed. One of our family's favorites!
Stem and seed pepper halves. Cook in boiling salted water for 3 minutes; drain. Place cut side up in shallow baking dish. Brown beef, onion and garlic in skillet. Add tomatoes, water, barbecue sauce and salt; bring to a boil. Stir in pasta. Reduce heat; cover and simmer 15 minutes. Mix in corn. Spoon mixture into pepper halves. Sprinkle with cheese. Bake at 400° for 8 minutes. Makes 6 servings.
Boil crab and lobster. Pick out meat and reserve 2 1/2 cups broth.
Brown ground beef slowly in oven or on stove top, crumbling and separating with fork. Drain off all grease and add onion powder and seasoned salt. Set aside.
Mix together; put in circular microwave tube pan. Cook on High for 7 minutes if in a carousel microwave.	If not, cook for 3 1/2 minutes on High; stop and turn 180° and cook another 3 1/2 minutes on High. Turn out and cool. Sprinkle with mochiko and cut.
Clean green beans and stuff them in pint jars, get as many in the jar as you can. To each jar put garlic, cayenne pepper, garlic cloves and dill. Boil water, salt and vinegar; pour into jar. If jars are hot before you stuff them they will seal better. Let set for two weeks before eating.
Mix ground beef, bell pepper, onion, celery salt, egg and oats together. Make hamburger patties. Bake at 350° until done; drain. Pour can of soup over patties; add 1/2 can of water. Put back in oven and cook for about 10 more minutes.
Mix cornstarch, sugar and salt in saucepan. Gradually add milk and blend. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add small amount of hot mixture to egg yolks and mix. Stir egg yolk mixture into remaining hot mixture. Cook one minute, stirring constantly. Add butter and vanilla extract. Cool slightly and pour into baked pie shell. Cool. Top with sweetened whipped cream or 3 egg whites meringue. A 3 1/2 ounce package of pudding and pie mix may be substituted for this basic cream filling. Use either an 8 or 9-inch pie shell.
Combine squash with salted water and cook until tender. Remove from heat, drain well. Mash with potato masher. Combine remaining ingredients with squash mixture and pour in a greased casserole dish. Top with crumbs made with leftover cornbread. Sprinkle with poultry seasoning and onion powder. Bake for 30 minutes at 350° until bubbly.
Drain syrup from peaches into saucepan. Add sugar, cider vinegar and pickling spices. Bring to a boil and boil 10 minutes. Add peaches and simmer gently 5 minutes. Remove from heat and chill, allowing fruit to stand in spiced syrup several hours or overnight. Serve as garnish or meat accompaniment.
Marinate steaks in Italian dressing for 2 hours. Brush fish with oil and cook 5 to 7 minutes on each side.
*For sour milk, take 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup.
Combine water, sugar and coffee and simmer about 1 hour. Add vanilla and vodka and allow to cool.
Mix eggs, milk, butter, onion, parsley and seasonings. Break salmon in chunks and remove bones and skin. Stir salmon into egg mixture. Pour into greased pie plate. Roll pastry 1/8-inch, cut into 8-inch circle, then cut into 6 wedges. Arrange on top of pie. Bake at 425° about 25 minutes.
Cook spaghetti in boiling, salted water until tender, 8 to 10 minutes; drain. In a skillet, melt 2 tablespoons butter; saute onion and green pepper. Add ground beef and cook until brown. Stir in tomato sauce and remove from heat.
Mix cream cheese, salsa, chiles, green onions and cheese well and refrigerate overnight. Spread mix over the whole tortilla. Roll real tight. Wrap tightly in Saran Wrap and refrigerate. Slice 1/4-inch thick. Can be frozen.
Chop kraut finely. Add all together, then add 1 1/2 cups sugar. Stir all together. Let stand 24 hours before serving.
Combine sugar and cocoa thoroughly. Add milk; stir until creamy. Add vanilla and butter; cook until it almost thickens (about 30 minutes). Take pan off heat; sit it in cold water, stirring constantly, to cool. Pour into a large, buttered pan or plate; let it harden. (You may want to put it in the freezer.)
Heat corn oil in skillet. Brown pork. Add next six ingredients and bring to boil; simmer 10 minutes or until done. Mix cornstarch and 2 tablespoons water; add to pork with green pepper. Boil 2 minutes, stirring constantly. Serve over rice.
Mix well. Bake at 350° for 35 to 40 minutes. This cake will keep indefinitely in a covered pan. This recipe is over 100 years old.
Beat together the butter, sugar, egg and vanilla until well blended. Add combined flour, soda and salt; mix well. Stir in oats, cheese, wheat germ and bacon. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated moderate oven (350°) for 12 to 14 minutes, or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in loosely covered container in refrigerator or at room temperature. Makes about 3 dozen cookies. Good when camping and hiking.
Combine all ingredients in blender container until smooth. Store in refrigerator. Serve as substitute for sour cream.
Mix flour, salt and pepper in a large plastic bag. Dip chicken pieces in milk, a few at a time, and add to flour mixture in bag. Shake well to coat completely. Shake off excess flour. Heat oil in large pan over medium heat. Brown chicken, turning once, 5 minutes or until golden. Reduce heat to medium; cover and cook, turning several times, for 20 minutes or until chicken is fork-tender and juices are no longer pink when thigh (or dark meat) is pierced. Uncover and increase heat to high. Cook about 2 minutes until crispy, turning once. Drain on paper towels. Makes 4 servings.
Sift flour once, measure, add baking powder and salt and sift again. Cream the butter. Add sugar gradually, creaming well. Add eggs, one at a time, beating thoroughly after each. Add nuts and flavorings. Add flour. Mix well. Shape in 2-inch rolls or small loaves and roll in wax paper. Chill overnight or until firm enough to slice. Cut 1/8-inch slices. Bake on an ungreased baking sheet in hot oven at 425° for 5 to 6 minutes. Makes 10 dozen 2-inch cookies.
Preheat oven to 350°. Cream together the oil and sugar. Add eggs and vanilla and beat well. Sift together flour and dry ingredients. Add to the first mixture and stir until combined. Stir in apples, cranberries and nuts. Bake in a well greased 9 x 13 pan for 45-50 minutes.
Combine spaghetti sauce mix, tomato sauce, eggs and cracker crumbs. Add to ground beef. Shape into a loaf. Put in shallow pan. Bake in 375° oven for 45 minutes.
Whisk together cake and pudding mixes. Add rest of ingredients at medium speed. Pour into a greased and floured tube pan. Bake 45 to 55 minutes at 350°. Cool in pan for 25 minutes.
Melt butter. Add sugar and flour together, then add eggs, then the lemon juice. Pour into pie shell. Place on cookie sheet and bake at 350° until done.
Mix together the first 3 ingredients until crumbly. Spread in 9 x 12 greased pan; pat down.
Melt margarine in 9 x 12-inch pan. Stir in flour and spread on bottom of pan. Bake at 350° for 15 minutes or until brown. Let cool completely.
The other day a friend of mine gave me a sack of home grown tomatoes and asked that I sample them. Now the only way to sample a tomato is to make a tomato sandwich. You need some fresh sandwich bread, not whole wheat, not rye, but white loaf bread. Coat two sides with mayonnaise, either homemade or Hellmann's. Slice the tomato in 1/2-inch slices and cover the bread. Give a generous dashing of salt and pepper. Mmmmmm delicious.
Place oyster crackers in large deep pan. Warm the oil and sprinkle over crackers. Toss well. Mix dry ingredients well and sprinkle over crackers, stir to coat. Bake 250° for one hour, stirring once or twice. Store in an airtight container.
Mix all ingredients in blender. Butter a deep pie pan and bake at 350° for 50 minutes.
Cream the butter and sugar. Beat in eggs. Finely grate the lemon rind (reserve lemon) and add to bread batter. Stir flour with salt and soda and add alternately with buttermilk. Pour batter into two lightly greased and floured 9 x 3-inch bread pans and bake at 350° for 1 hour or until bread springs back to the touch.
Peel the cucumbers and slice very thin. Salt and leave standing for 30 minutes so that the water is drawn from the cucumbers. Place in a napkin and squeeze out the liquid. Pepper and mix sour cream. Yoghurt may be substituted for sour cream. Also you can add sweet onions if you so desire.
Melt butter in a large saucepot. Add onions and gently cook until transparent, approximately 3 to 4 minutes. Add carrots, ginger and chicken broth. Cover and simmer until carrots are tender (about 20 to 25 minutes). Strain, reserving broth. Puree vegetables in a blender. Return vegetables and broth to saucepot. Stir in orange juice, milk and cream. Return to heat. Season with salt and a dash of paprika; do not boil. Serve with dollop of sour cream and a sprinkling of chopped parsley. Serves 6.
Butter a 9 x 13-inch casserole dish. Roll out crescent rolls in one piece. Spread in bottom of dish and press together. Cover with meat and cheese. Beat eggs and milk together. Pour over all you made. Add onion or green pepper to taste, before adding milk. Cover and refrigerate overnight.
Cook broccoli 5 minutes; drain. Spread in bottom of 2-quart or 3-quart casserole dish. Mix soup, onion, mayonnaise and eggs and pour over broccoli in the casserole dish. Sprinkle cracker crumbs on top. Bake 20 to 30 minutes at 350°.
Prepare macaroni as label directs, but do not use salt in the water. Drain; keep warm.
Combine coconut, chopped pecans and oleo. Toast under broiler until brown, stirring frequently. Combine first 3 ingredients and spread half of the mixture in a pie shell. Sprinkle coconut-pecan mixture over this and drizzle with caramel topping. Repeat layers. Refrigerate.
Melt caramels, milk and butter. Add pecan halves. Drop onto buttered waxed paper. After they harden, dip into melted chocolate and return them to waxed paper.
Put cheese in a microwaveable bowl. Add chili. Microwave on High for 9 minutes (stir halfway through cooking time). Stir again before serving. Serve with a big bowl of Doritos.
Mix the turkey, bacon, cauliflower and radishes in 2 1/2-quart bowl.
Combine sugar, syrup and cream. Place over low heat, stirring until sugar is dissolved. Cook to soft ball stage. Beat about 8 minutes or until thick and light color. Add vanilla, fruit and nuts gradually. Mixture will be thick and sticky. Pour into well-greased loaf pan. Let cool 24 hours until firm. Wrap in foil.
Combine crab, cheese and mayonnaise. Add lemon juice, curry powder, Worcestershire sauce and onion. Place in shallow baking dish. Top with Parmesan cheese. Bake 8 to 30 minutes at 400°. Serve hot with Triscuits or rice crackers. Yum!
Brown the chicken in small amount of fat. (Electric pan preferred.) Remove chicken from pan. Slice off in small pieces the outside of 1 lemon (1 lemon for 4 pieces of chicken). Put in bottom of frypan. Place chicken back in pan. Sprinkle each piece of chicken with rosemary and pour 1 tablespoon balsamic vinegar over each piece. Cook until done.
Brown beef and drain. Add sauce, sugar and onion. Separate biscuits and place each one in an ungreased muffin cup. Press dough up sides to edges. Spoon meat into each. Bake at 400° for 10 to 15 minutes. Sprinkle with cheese.
Combine all ingredients, blending until smooth. Cover and refrigerate overnight to allow flavors to blend. Serve at room temperature with crackers. Yield: 3 cups of spread.
Preheat oven to 350°. Mix together the pecans and coconut and spread on bottom of a 9 x 13-inch cake pan sprayed with Pam.
Mix oil, sugar and vanilla. Add eggs. Mix well. Add dry ingredients, apples and nuts. Grease and flour 2 small loaf pans. Bake 1 hour at 350°. Check with toothpick.
Slice zucchini into very thin slices. Simmer zucchini slices in 1/2 inch water in a nonstick skillet. Drain. Spread mixture onto nonstick baking sheet (or use Pam); sprinkle with Parmesan cheese and parsley. Bake in a 350° oven for 20 minutes. Serves 4.
Beat eggs; add milk, syrup and vanilla. Beat again. Dip bread in mixture. Fry in a small amount of butter or margarine. Lightly sprinkle with cinnamon on one side of bread before frying.
Combine beef, onion, green peppers, corn meal, milk, egg, chili powder and other seasonings. Shape into 12 balls and roll in flour. Melt shortening in skillet; brown meat thoroughly. Add remaining flour, catsup and water. Place in Dutch oven; add vegetables and cover. Cook until vegetables are done, about 45 minutes.
Beat 3 eggs. Add oil, sugar, vanilla and grated zucchini. In another bowl, mix all other ingredients, then combine with eggs, oil, sugar, vanilla and zucchini mixture. Pour into 3 small or 2 large greased loaf pans. Bake for 1 hour at 325°. Bon appetit.
Prepare cabbage leaves for stuffing. Season the meat with salt and pepper. Add grated onion and rice. Roll a portion of the meat mixture in each leaf. Fasten with toothpick. Place cabbage rolls, folded sides down, with the rest of the ingredients in a Dutch oven. Add a little water and simmer for 1 hour. Add sugar and vinegar, if needed, to adjust seasoning.
Mix together gelatine, pineapple, water and sugar; boil for 10 minutes. Remove from heat. Add 1 large or 2 (3-ounce) packages cream cheese; stir until dissolved. Add the canned cream and nuts. Put in refrigerator overnight.
Crush Fruit Loops; set aside. Sift together the flour and baking powder. Put margarine, sugar and vanilla into mixing bowl. Beat until light and fluffy. Add dry ingredients. Mix thoroughly. Roll into 1-inch balls. Roll in Fruit Loop crumbs. Place on ungreased baking sheet. Bake at 350° for 14 minutes.
Place mixed vegetables, celery and onions in saucepan. Cook until tender. Drain and add Cheddar cheese, mayonnaise and sugar. Stir well. Place in 2-quart baking dish. Mix together Ritz crackers and melted margarine. Sprinkle on top of vegetables; bake at 350° for 20 to 35 minutes or until brown and bubbly.
Cook raisins and water until dry. Mix together applesauce, eggs, sweetener and cooking oil. Blend in flour, cinnamon, nutmeg, vanilla, soda and nuts. Put in greased pan. Bake at 350° until done.
Combine all ingredients, except oil. Mix until smooth. Heat oil in frypan until hot. Drop mixture by tablespoonfuls into oil and brown on both sides. Drain on paper towels. Yields 18 balls.
Cream Crisco, sugar and eggs. Add milk and water. Sift all dry ingredients all at once. Drop by tablespoon on cookie sheet. Bake 5 minutes at 475°.
Prep. and baking time: About 1 hour. Chilling time: 2 hours. Makes 8 to 10 servings.
Fry bacon until crisp and set aside. Saute onion in 1/2 cup bacon fat. Blend in with onion all remaining ingredients (except potatoes and bacon) and bring to a boil. Add potatoes and bacon. Serve warm.
Coat beef with mixture of flour, salt, sugar and pepper. Brown on all sides in hot oil in large Dutch oven. When beef is turned, add onions and saute until tender. Add broth and bay leaf. Bring to boil. Cover, then simmer 2 hours or until meat is almost tender. Add carrots, potatoes, celery and turnips. Cover and simmer 1 hour or until meat and vegetables are tender. (Or cook in slow cooker following manufacturer's directions.) Discard bay leaf. Slice meat and serve with vegetables and sauce. Makes 6 servings.
In 3-quart casserole, layer Doritos, chicken, onions and cheese. Repeat 2 layers. Combine soups, chicken broth and tomatoes. Pour over layers. Bake in 400° oven until casserole bubbles all over about 30 to 45 minutes.