HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a large 8 x 13-inch dish. Place instant rice in first. Heat soups and milk and pour over rice. Lay chicken over that mixture. Sprinkle the dry onion mix over the chicken. Cover with foil. Bake at 325° for 2 hours and 15 minutes.
Prepare macaroni according to package directions. Drain. Saute pepper and onions in margarine, add mushrooms and cook until onions and pepper are tender. Combine macaroni, cheese, onion mixture, soup, milk and pepper. Mix well. Stir in chicken and olives. Pour in baking dish. Cover with foil. Bake at 350° for 20 minutes. Remove from oven and top with almonds. Bake, uncovered, for 10 minutes.
Dissolve soda in 1 cup water. Combine all ingredients. Mix well. It will be very thin. Pour into 11 x 13-inch pan or 2 layer pans. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix together the cheeses, eggs, seasonings and cream in a large bowl. Layer mushrooms, meat, vegetables and onions alternately with the egg mixture. Sprinkle with a little extra cheese on top if desired. Bake at 350° for about 45 minutes or until quiche is solid and crust is golden brown.
Mix Cool Whip, frozen lemonade mix and milk. Pour into pie crusts. Cover and freeze 8 hours or overnight. Serve frozen.
Cook for 40 minutes at 325°. Stir occasionally. (The top will crisp over when done.)
Combine thawed green beans with soup and 1/2 can onions. Pour in casserole dish and place in 350° oven for 1 hour. Remove from oven and put remaining onions over casserole. Return to oven for 5 to 10 minutes to brown onions.
Chill all ingredients thoroughly. Mix juices and just before serving, add ginger ale and sherbet. Serves 40 to 50.
Whip condensed milk; add remaining ingredients and stir. Cover and chill until ready to serve. Yield: 8 servings.
Heat oven to 350°. Remove chicken skin; coat chicken with mixture of flour, salt and pepper. In Dutch oven or roaster, brown chicken in melted shortening. Remove from pan. To pan drippings, add onions, ground beef and garlic. Saute until lightly browned. Add water, ketchup and thyme and mix well. Add chicken, coating each piece with sauce. Cover and bake 1 hour, stirring occasionally. Remove chicken from sauce and place on platter with rice. Add carrots to sauce and pour over chicken. Sprinkle with almonds. Serves 6 to 8.
In a 2 qt saucepan, heat jelly and mustard. Add wieners and smokies. Mix well. Cook over low heat until hot, about 5 minutes, stirring frequently.
Arrange lettuce in bottom of deep large bowl. Layer the following ingredients: celery, green bell pepper, onions and peas. Do not toss. Spread mayonnaise over the peas. Sprinkle with sugar and then cheese. Cover and refrigerate at least 4 hours. Toss and sprinkle with bacon bits just before serving.
Mix all ingredients together. Pour into 2 unbaked pie shells. Bake 30 minutes at 350°.
Heat oven to 375°. Combine cream cheese, onion, bacon and milk; mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Spread about 2 tablespoons cheese mixture on each rectangle. Roll up, starting at longest side. Cut each roll into 8 slices.
Mix mustard and oil in a bowl. Add 2 tablespoons water. Stir until it is a smooth paste. Stir sugar, cornstarch and salt in a wok. Add 1/2 cup water and vinegar; thoroughly blend. Cook at 225°. Stir constantly until mixture thickens. Gradually add to mustard mixture; stir until blended. Refrigerate. Bring to room temperature before serving. Stir before serving.
Mix mayonnaise, sugar, vinegar, salt, and pepper in large bowl. Add vegetables and toss to mix. Makes 10 cups.
Combine first 9 ingredients; toss gently and set aside. Combine mayonnaise and water; beat with wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs, and toss gently. Spoon into a greased 2-quart shallow baking dish, cover and refrigerate 8 hours or overnight. Bake at 450° for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese; bake an additional 5 minutes. Yields 6 to 8 servings.
Blend in blender until ice is crushed. Serve immediately garnished with orange slices.
Brown garlic, onions and oil; remove from pan. Brown ground chuck; drain grease. Add and simmer 30 minutes the corn, olives, liquid and tomatoes. Cook noodles as directed. Combine all ingredients in baking dish(es). Cook at 375° about 25 minutes. Cover with grated cheese. Bake about 15 minutes longer until cheese is melted. Serves 16.
Saute onions in some margarine and set aside. Boil, drain and rinse noodles with cold water. Brown meat and add tomato paste, Worcestershire sauce, Tabasco sauce, salt and oregano. Mix sour cream and sauteed onions. Add cottage cheese and softened cream cheese. Grease either 2 (1-quart) baking dishes or 1 (2-quart) dish. Put 1/4 of noodles in each dish. Pour melted margarine over noodles. Add 1/2 cheese mixture with onions to each dish. Add remaining noodles and top with meat mixture. Bake in 350° oven for 40 minutes. Freezes well and serves 8 to 10.
Drain peach juice into saucepan. Add enough vinegar to bring to your own taste; should be tangy. Add spices (the ground ones will darken the peaches, but tastes fine). Add sugar to taste. Simmer for 5 minutes. Taste and adjust. If too sour, add a little water to dilute vinegar. Add peach halves and heat to boiling. Pack in a jar or plastic container. A jar with lid works best. Refrigerate for 1 week if whole spices were used, less if ground spices were used. This recipe may also be made with fresh peaches, just add more sugar.
Mix flour and salt. Gradually add water and oil, allowing time for the oil to be absorbed into the mixture. Knead the dough until the mixture forms a ball. Add flour if the dough becomes too sticky.
Mix all ingredients together and bake at 350° until blended. Spread on crackers or bread as an appetizer or snack.
Mix all ingredients. Preheat griddle to 375°. Pour batter into 4-inch circles and cook for approximately 2 to 3 minutes on each side. Butter immediately.
Beat together first 6 ingredients, then stir in 1 cup more sifted confectioners sugar. Add more if needed to make firm tiny balls. Roll each ball in peanuts. Place on waxed paper and refrigerate.
Mix all ingredients in one bowl. Before baking, mix some sugar and cinnamon together. Roll the cookie dough into small balls and roll in the sugar and cinnamon mixture. Place on ungreased cookie sheet. Bake at 325° for about 15 minutes or a little longer if needed. The top should be a little puffy, but not hard.
Blend first 3 ingredients. Spread on serving plate. Add vegetables on top. Serve with tostados.
Cook broccoli until slightly tender; drain well. Make sauce of the mayonnaise, soup and lemon juice, not heated but mixed. Place a thin layer of the sauce in the bottom of a buttered 2-quart baking dish, then add broccoli, a thin layer of sauce, the chicken next, then remaining sauce. Top with cheese and crumbs. Bake until bubbly at 350° for 40 minutes. Serves 8 to 10.
Beat eggs. Add sugar, flour, melted margarine, vanilla and salt. Mix thoroughly. Blend in buttermilk. Pour into pie shells. Bake at 350° for 40 minutes.
Cook squash until tender. Drain. Add butter, salt, pepper and milk. In a bowl, beat eggs; add onions, cheese and bread. Put all ingredients in dish for oven and bake at 375° for 30 to 40 minutes. Cube about 4 pieces of wheat bread; spread melted butter over bread and toast in oven. Put on top of casserole.
Combine eggs, oleo and pumpkin in a mixing bowl. Add cake mix. Beat on medium speed for 2 minutes. Stir in 3/4 cup nuts. Pour into a greased 9 x 13 pan. Sprinkle with butterscotch chips and remaining nuts. Bake at 350° for 35 to 40 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 to 15 servings.
Put all vegetables in mixing bowl and toss lightly. In another bowl (or blender) combine remaining ingredients. Beat until blended and smooth. Pour dressing over vegetables; toss lightly, cover and refrigerate overnight. This keeps 5 to 7 days.
Cook macaroni in salted water and the oil. Rinse and cool. Add shrimp, onion, celery seed, and chopped boiled eggs, leaving one to slice on finished salad. Mix in salad dressing to desired moistness. Top with sliced egg and sprinkle with paprika. Best if made the night before and let set.
In a 2-quart microwave container with handle (2-quart glass measuring bowl is ideal), put sugar and Karo. Stir with wooden spoon. Microwave on High for 4 minutes. Remove. Add peanuts (2 cups of nuts makes a very nutty candy, I used 1 1/2 cups). Stir. Microwave on High 4 minutes. Remove, add butter and vanilla; stir. Microwave on High for 2 minutes. Remove, add soda and stir and immediately pour on greased foil. Spread out quickly.
In a 3-quart glass microwave-safe casserole dish, combine onion, garlic and butter. Microcook at High for 3 minutes or until onion is tender. Stir in ham, broth, broccoli, undrained tomatoes, water, macaroni and nutmeg. Cover and cook on High for 15 minutes or until boiling, stirring once to break up broccoli. Continue cooking on Medium for 8 minutes or until broccoli and macaroni are tender. Garnish with Parmesan cheese, if desired. Makes 6 servings.
Preheat oven to 350°. Coat bottom and sides of 2-quart casserole with nonstick cooking spray. In bowl toss apples in lemon juice. Pour into casserole dish and sprinkle with sugar and 2 teaspoons cinnamon. Stir to coat apples. Combine remaining ingredients in bowl and spread topping over apples. Bake until top is golden brown, about 30 minutes. Serve with low-fat topping if desired.
Put corn flakes in blender or food processor. Process to fine crumbs and remove to shallow bowl. Beat egg well; add onion and Worcestershire sauce. Drain tuna well and mix thoroughly with egg mixture. Add crushed corn flakes and salt and pepper to taste; stir in. Form balls 1 1/2-inches in size. Cover well with crushed corn flakes, pressing flakes firmly.
Heat oven to 350° (moderate). Oil lightly and dust with flour 2 (8 x 1 1/2-inch or 9 x 1 1/2-inch) layer cake pans or 1 (13 x 9 1/2 x 2-inch) oblong pan. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff and glossy.
Cook rice according to package directions. Rinse with cold water. Combine rice, pineapple chunks, cherries, orange sections and sweetened condensed milk in a large fruit bowl. Top salad with coconut. Cover with plastic wrap and chill for 15 minutes or until ready to serve. Makes 8 servings.
Puree peaches and 6 tablespoons of sugar in the blender (mixture should yield 2 1/4 cups). Combine dry ingredients. Set aside.
Mix ingredients and bake for 30 minutes in 350° oven. cool cake and add Topping
Mix pudding according to package directions; let set 5 minutes, then pour over Twinkies. Layer on top of pudding the pie filling, then the Cool Whip and top with chopped nuts.
Brown meats together and drain grease. Add cheese and heat until melted. Add seasonings; mix and spread on sliced party rye. When frozen, put in plastic bags. When ready to serve, bake on cookie sheets at 400° for approximately 10 minutes. Watch closely!
Follow Solomon's advice for making good boys and girls (Proverbs 23:14). Bake in loaf pan at 375° for 45 to 60 minutes or until wooden pick comes out clean.
Cube bread to cover the bottom of a 13 x 9-inch pan. Beat 12 eggs; add salt and pepper to taste. Add milk. Brown and drain sausage. Add browned sausage to egg mixture. Pour this mixture over the bread. Top the mixture with the cheese and place in the refrigerator overnight. In the morning, bake at 350° for about 30 minutes or until done.
Pour pudding mix into 1 1/2-quart casserole. Stir in juice from pineapple and mandarin oranges to make 1 cup liquid. Microwave on High, uncovered, for 4 minutes, stirring after 2 minutes. Remove from oven. Cool for 15 minutes before adding pineapple and oranges. Stir.
Boil together all except popcorn and soda for 5 minutes, then add soda. Pour over popped popcorn. Bake in oven at 200° for 1 hour. Stir once in a while.
Mix all ingredients except for 1 cup nuts. Form into large ball and roll into the remaining nuts. Refrigerate.
Sift dry ingredients into cake pan. Make 3 holes in dry ingredients. Put one teaspoon vanilla in one hole, 5 tablespoons oil into second hole and 1 tablespoon vinegar into third hole. Pour 1 cup sour milk on top and mix well.
Use blender, adding small amounts until fine. Use 1 teaspoon per cup of hot water.
Beat cake mix, oil, eggs and sour cream in large bowl on medium speed 2 minutes, scraping bowl occasionally. Spread half of batter in pan, 13 x 9, greased. Stir together brown sugar, pecans and cinnamon. Sprinkle over batter. Carefully spread with remaining batter. Bake at 350° for 45 minutes or until deep golden brown. Drizzle a powdered sugar glaze over cake.
Melt oleo, chocolate chips and peanut butter in microwave on 70% power for 1 minute. Stir, then microwave until melted, about 1 more minute. Put cereal in a very large bowl. Pour melted chocolate mixture over cereal. Stir. Put one cup powdered sugar in bag, paper or plastic. Put cereal mixture in bag. Put one more cup powdered sugar in bag over cereal. Shake.
Mix all ingredients well. Make into small balls; bake until done, about 20 to 25 minutes.
Prepare stuffing according to package. Lay steak flat and spread stuffing on top. Combine cheeses and sprinkle on top of stuffing. Top with mushrooms.
Mix crumbs, milk, egg, meat, cottage cheese, horseradish, salt and pepper. Spread in greased baking pan (8 x 8 x 2-inch). Bake, uncovered, for 1 hour.
Preheat oven to 375 degrees. Spray bottom of 9 x 13 pan. Cook stovetop stuffing according to package directions and layer on bottom of pan. Drain cans of chicken and spread over stuffing. Mix soups and sour cream and spread over chicken. Sprinkle with shredded cheese and bake for 40 minutes. Take out and sprinkle with more shredded cheese and Ritz crackers. Bake for 10-15 minutes, until crackers are browned.
Mix powdered sugar and peanut butter until crumbly. Put 3/4 of the mixture in a cooled baked pie shell and top with pudding. Top that with Cool Whip. Sprinkle remaining peanut butter mixture on top.
Brown the hamburger and onion. Drain. Place in the bottom of a deep dish pie pan. Add a layer of frozen peas. Combine soup and milk and pour over the peas. Add a layer of Tater Tots. Sprinkle cheese over the top and bake 1 hour at 350°.
In saucepan, combine first 3 ingredients. Stir in pineapple with syrup. Cook, stirring constantly, until mixture thickens and bubbles. Add butter and lemon juice; stir. Add beets and heat thoroughly.
On low heat, cook until melted. A lovely glaze or accompaniment to pork, ham, chicken or spareribs.
Soften cream cheese to room temperature. Add sugar gradually, beating until creamy. Add salt and vanilla and enough cream to bring to spreading consistency.
Mix the ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Mix first 3 ingredients together for crust. Spread into 9 x 13 baking dish. Bake at 350° for 5 minutes. Mix together cream cheese and 1 cup sugar. Stir in Cool Whip and spread on cooled pretzel crust. Dissolve jello in boiling water (2 cups). Stir in frozen berries and let stand for 10 minutes. Pour over cheese mixture and chill.
Cook and stir onion and peppers in hot butter for about 2 minutes until tender, not brown. Add remaining ingredients except rice. Bring to full boil, breaking down tomatoes with spoon. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Drain pineapple. Add water to make 2 cups of juice. Bring to a boil and pour over jello. When dissolved, add cold water. Mix pineapple and pie filling into jello mixture and refrigerate in a 9 x 13-inch pan until set. Cream the sugar, cream cheese and sour cream. Spread over jello and sprinkle chopped nuts on top.
Line a 9-inch pie pan with pastry. Sprinkle sliced dates into pastry. Combine remaining ingredients, except coconut, and beat with rotary beater. Pour over dates. Bake at 425° for 15 minutes. Reduce temperature to 300° for 30 minutes and sprinkle coconut for the last 10 minutes.
The night before making vegetable bar, mix together the first 4 ingredients and place in refrigerator until ready to make the bar. Place crescent rolls onto a cookie sheet and press together with edges up. Bake at 350° for 8 to 10 minutes. Let cool. Spread the cheese mixture on cooled rolls and layer with next 6 ingredients. Sprinkle top with shredded cheese.
Cream butter and sugar together. Add beaten eggs and other ingredients. Do not beat at high speed. Pour into two pie shells or 10 to 12 individual cheese tarts.
Mix cornstarch and 3/4 cup sugar in saucepan. Add boiling water, stirring constantly. Cook until thick and clear. Add salt to egg whites and beat until stiff. Add 3 tablespoons sugar and vanilla, beating until whites are creamy. Pour hot cornstarch mixture slowly over egg whites, beating constantly. Cool slightly and fill pie shell. Cover with whipped cream, then sprinkle with chocolate or nuts. Chill 2 hours.
Chop in small pieces. Mix. Then top with squeeze of lemon. Salt to taste. Or blend in blender.
Heat oven to 375°. Remove wrappers from Kisses. In a large mixing bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in mini chips. Mold scant tablespoon of dough around each Kiss, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake for 10 to 12 minutes. Cool completely. Makes about 4 dozen.
Put ingredients together; grease casserole. Bake in 350° oven for 1/2 hour or until heated through. Lovely luncheon dish with a green salad.
Combine powdered sugar, cream cheese and eggs. Mix well and pour over cake batter in cake pan. Bake at 350° for 35 to 40 minutes.
Combine sugar, water, corn syrup and salt in a saucepan; boil for 1 minute. Remove from stove and add the peanut butter. Stir. Enjoy.
Grate the zucchini. Put everything in mixing bowl; beat until well mixed with hand mixer. Grease and flour bread pans. This makes two loaves of bread. Bake at 350° for 1 hour.
Cream margarine and sugar. Blend in honey or syrup and vanilla. Add eggs one at a time and beat well after each addition. Combine flour, cocoa and salt. Gradually add to creamed mixture. Add nuts and pour into 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost.
Sort and wash bean mix. In large kettle, cover beans with 6 to 8 cups water. Bring to boil; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Add 2 quarts cold water and ham. Bring to boil. Simmer 1 1/2 hours or until beans are tender. Stir in remaining ingredients. Simmer 20 to 30 minutes, stirring occasionally. Makes about 3 quarts.
In a saucepan mix lemon pudding, sugar and 1/2 cup water. Blend in egg yolks, 2 1/2 cups of water and cook as directed on pudding box. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into cooled, baked 10-inch pie shell.
Mix dry ingredients together. In another bowl, beat eggs lightly. Add buttermilk, butter and creamed corn. Blend with dry ingredients; pour one third of batter into a 9-inch pan. Pour in one half of chiles and one half of the cheese. Pour remaining batter in pan and top with rest of chiles and cheese. Bake at 350° for 30 minutes.
Slightly beat eggs. Add sugar, milk (substitute part with half and half or evaporated milk). Add vanilla and salt. Put in crust. Sprinkle with nutmeg. Bake in hot oven (400°) for 10 minutes. Reduce heat to 300° and bake until firm or when knife blade placed in center comes out clean, approximately 1 hour.
Roll bread dough thin (about 10 x 18 inches). Brush on 2 tablespoons butter; sprinkle on seasonings. Top with pepperoni, then cheese. Roll up and seal ends. Brush with remaining 1 tablespoon butter. Bake on greased cookie sheet in 350° oven for 3 minutes.
Saute in skillet the bacon (cut in pieces) and the onion until lightly done (not crisp). Brown the hamburger with the bacon and onion. Put canned beans in casserole or bean pot with remaining ingredients stirred together. Add meat-onion-bacon mixture. Bake for 1/2 hour at 375°.
Mix flour, butter, and pecans together and press into a 9 X 13 inch pan. Put in the oven and bake at 350 for 20 minutes (crust should be brown).
Cream the butter; add sugar, vanilla and egg. Beat until light. Add dry ingredients and nuts. Drop by teaspoon (approximately size of hickory nuts) onto ungreased cookie sheets. Bake in hot oven (400°) for approximately 5 minutes. (Do not overbake.) Cool on cookie sheet 1 to 2 minutes. Remove to wire rack.
Combine cabbage and carrot in a large bowl. Combine grapefruit juice, honey and spices for dressing. Pour dressing over cabbage mixture and toss until well combined. Cover and chill 1 to 2 hours. When ready to serve, grate apple and add to salad with cranberries. Makes 3 servings; 105 calories and 1 g fat.
Boil sweet potatoes in jackets until tender; drain. Remove skins and mash with oleo. Combine with sugar, vanilla, cinnamon, nutmeg and eggs; beat for 5 minutes. Place in unbaked pie crust and bake in 350° oven for 45 minutes or until knife inserted in center comes out clean. Makes one 9-inch pie.
Melt margarine and mix with sugar, coconut and dates. Simmer a few minutes. Take from heat and add Rice Krispies. Make into small balls. Roll in powdered sugar.
Saute onion in butter until clear. Cook broccoli according to directions; drain. Mix broccoli with soup and cheese. Add onion. Stir in rice. Season and mix well. Put into greased casserole and top with bread crumbs. Bake at 350° for 45 minutes. Casserole can be made ahead and frozen.
Mix all ingredients together. Butter pie plate. Cook covered with wax paper on High (10) in microwave for 9 to 11 minutes, turning after 5 minutes.
Core cabbage. Place head in deep pot of boiling water. Let stand until leaves are soft and pliable. Remove from water; separate leaves. Return head to boiling water if inside leaves require softening. Pare down hard center rib on each leaf. Add salt and rice to boiling water. Cover; turn off heat. Let stand until rice absorbs all water. In large frying pan, saute onion in bacon drippings until tender. Add pork and beef. Cook until lightly browned. Combine with rice. Cool slightly then add beaten egg, garlic salt and pepper. Line bottom of large baking dish with cabbage leaves. Place heaping tablespoonful of the meat mixture onto a cabbage leaf. Roll once, tuck in sides and roll completely. Arrange rolls in layers in casserole. Season each layer with salt and pepper. Pour tomato juice over rolls. Cover with 2 or 3 large cabbage leaves. Cover tightly. Bake in a 350° oven for 1 hour. Uncover; continue baking and basting for another 1/2 hour. Serve hot with chopped crisp bacon, sour cream or tomato juice.
Brown meat with onion and bell pepper. Drain. Add seasonings, soup and tomatoes. Simmer 10 to 15 minutes. Place layer of tortillas on bottom of 10 x 13-inch dish. Spoon 1/2 mixture on top. Spread with grated cheese. Place another layer of tortillas; spoon remaining mixture on top. Sprinkle with remaining cheese. Bake at 350° until hot and bubbly, about 20 minutes.
Crumble the mincemeat and add the other ingredients. Drop by teaspoonfuls 2 inches apart on a greased baking sheet. Bake at 375° for 8 to 10 minutes.
Luncheons may be as fancy or as simple as you prefer. For a ladies luncheon, use plenty of flowers, your prettiest china and linen. Sugared white grapes interspersed with sugared violets and leaves make a pretty centerpiece. Just beat the egg whites until foamy. Dip grapes, violets and leaves in the whites and place on waxed paper. Sprinkle lightly with finely granulated sugar.
Mix and put in greased 1 1/2-quart casserole. Top with cheese and buttered bread crumbs. Bake at 350° for 30 minutes.
Flatten chicken breasts between waxed paper with rolling pin. Top each breast with dried beef. Roll to enclose filling. Wrap with bacon and secure with toothpick. Arrange in baking dish. Mix sour cream with remaining ingredients in a bowl. Pour over chicken. Bake, covered, at 275° for 2 1/2 to 3 hours. Yields 8 servings.