HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry and drain meat. In large pan, mix garlic powder, all soup, 1/2 can water, onion and taco sauce. Add meat and heat until hot; add cheese. Cook on low heat until cheese is melted. Stir in chips and serve immediately.
Slice cucumbers very thin. Sprinkle with salt and let stand in refrigerator for 3 hours. Squeeze out all liquid and mix with sour cream and seasonings. Sprinkle paprika on top for color. Serve cold.
Roll out thawed bread dough into rectangle. Divide ingredients into half and put half on each rectangle in order listed. Roll up dough, pinch together and seal. Place on greased cookie sheet and brush dough with milk. Bake at 350° for 25 minutes. Done when bread is golden brown.
Heat oven to 350°. Grease and flour bottom only of an 8-inch square pan. In a large bowl, combine flour, sugar, cocoa, baking powder and salt; blend well. Add margarine, vanilla and eggs. Stir just to combine. Pour into greased and floured pan. Bake at 350° for 18 to 23 minutes or until set. Do not overbake. Sprinkle with powdered sugar. Cool completely. Cut into bars. Yields 24 bars.
Mix flour, salt, baking powder and cinnamon in large bowl. Beat egg whites until stiff in separate bowl. Mix yolks, milk, oil and raisins in third bowl. Add milk mixture to flour mixture. Stir just until blended. Fold in egg whites. Pour onto hot waffle iron.
Chop tomatoes, onion and cilantro; add Key lime juice, salt, pepper and picante sauce. Mix well. Serve immediately with Tostitos chips.
Mix all ingredients well. Keep refrigerated. Best when made 2 to 3 hours before serving. Serves 4 to 6. A good substitute for potato salad.
Combine graham cracker crumbs, sweetened condensed milk, chocolate pieces, pecans and vanilla in bowl; mix well. Spread mixture in greased 8-inch square glass baking dish. Microwave (High setting) for 8 minutes, or until top of mixture is dry, giving dish one-quarter turn three times. Cool in dish on wooden board or heatproof counter. Cut into 2 x 1-inch bars. Makes 32.
Make pastry and pat on pizza pan. Bake at 350° for 15 minutes. Mix cheese, sugar, vanilla and nuts. Pour over crust and bake 10 minutes. Spread filling and chill.
In a bowl combine butter, sugar, and cocoa. Stir in eggs, milk, and vanilla. Blend in flour, baking powder, and salt. Stir in bananas and nuts.
Mix all ingredients and pour over desired meat (beef, deboned chicken breasts or chicken breast strips for fajitas). Refrigerate overnight. Grill, broil or bake.
Bring 2 quarts water to a rolling boil. Mix dry ingredients together while water is heating. Add boiling water to dry ingredients to form a mush. Use a wooden spoon so as not to pull heat out of mixture.
Preheat oven to 350°. Line an 8 x 4-inch loaf pan with foil; grease foil. In a large bowl, stir together onion, celery, carrots, green pepper, walnuts, bread crumbs, salt, pepper and dillweed. In a small bowl, stir together the mayonnaise and eggs until smooth. Stir mayonnaise mixture into vegetable mixture until well mixed. Pour mixture into prepared pan. Bake for 45 to 50 minutes or until lightly browned. Let cool in pan for 15 minutes, then invert loaf and remove foil. Place right side up on serving platter and serve immediately. Loaf may also be kept in refrigerator and reheated for serving the next day. Yield: 4 to 6 servings.
Marinate chicken breasts in teriyaki sauce for several hours. Bake in microwave until cooked. Cut into cubes. Fry won ton strips in a little sesame oil or vegetable oil until crisp. Drain on paper towels. Boil the sugar, vinegar, salt, oil, pepper and sweet and sour sauce. Cool. Mix lettuce with chicken, sesame seed and green onions. Add dressing and won tons immediately before serving. Serves 6.
Pat sardines lightly to dry; remove head and tail. Dip in flour, then into eggs. Roll in dry bread crumbs. Heat fat to 350°. Add only as many sardines at one time as will float uncrowded one layer deep. Deep fry 3 minutes or until lightly browned. Turn sardines often. Remove to absorbent paper; keep warm. Serves 3 or 4.
Brown ground beef and onion, drain. Spread in 9 x 13-inch buttered dish. Pour undiluted soup over ground beef and onion. Spread vegetables over beef. Spread potatoes over top of mixed vegetables. Sprinkle cheese over top. Bake, uncovered, 20 to 25 minutes at 350°.
Mix all ingredients in crock-pot. Add milk if thick. Serve with corn chips. Great at parties.
Simmer several hours. Barbecue chicken in basket about 2 1/2 hours. Baste frequently. This is especially good on chicken.
Melt the butter in frying pan and add green pepper and onion. Cook until tender. Stir in chicken and rice soup, tomato soup and beef stock. Using the first four ingredients, make meatballs. After the meatballs are cooked, drop them into soup mixture. Serve over rice or noodles.
Combine peanut butter, oil, sugar and eggs. Beat with spoon until well blended. Fold in cake mix and blend until smooth, forming a stiff dough. Drop by teaspoonfuls on a baking sheet 2 inches apart. Press with fork and sprinkle with sugar. Bake at 350° for 10 minutes or until golden brown. Makes 2 dozen.
Prepare cake from first five ingredients. Bake in an oiled and floured 12 X 9 inch pan for 45 minutes. When cool, frost.
Mix the first 3 ingredients well and press into an 8-inch square pan. Bake at 350° for 20 minutes.
Stir melted margarine into brown sugar and oats in a large bowl. Mix well. Press into a well-greased jelly roll pan (15 x 10 x 1-inch). Bake at 350° for 15 minutes. Remove pan from oven and turn heat down to 200°. Cool slightly and then spread with peanut butter and sprinkle with chips. Return to oven for 3 or 4 minutes until chips soften enough to spread over peanut butter. Score into bars and refrigerate.
Remove shells from eggs. Halve eggs lengthwise. Carefully remove yolks and place in a small bowl. Mash yolks with fork. Add mayonnaise, dressing and paprika. Mix well. Lightly spoon back into egg white halves. Sprinkle with additional paprika or black pepper. Refrigerate until ready to serve. Makes 12 servings.
Mix ingredients well. Bake in uncovered dish at 350° for about an hour (until liquid is absorbed). Cover when out of oven.
Mix all ingredients together. Place generous amount on hamburger buns. Wrap individually in foil. Heat in oven about 20 minutes until cheese is melted at 350°.
Rinse the broccoli and separate into florets from the stalks. Trim the stalks by peeling away 1/8-inch of the outer peel. Cut the stalks in spears or pieces as desired. Cut the florets to the desired size. Place 1/2-inch water in a 10 to 12-inch saut pan and bring to a boil. Add the stalks first, then the florets. Cover the pan; bring the water back to a boil and simmer for 2 to 3 minutes. When the broccoli is a bright green color, remove the pan from the heat. Drain the water and immediately run cold water into the pan. This will stop the cooking process and retain the beautiful color of the broccoli. When the broccoli is cold, drain it and set aside until you are ready to reheat it.
Brown hamburger and onion, salt and pepper; drain. Cover 13 x 9-inch baking dish with shredded potatoes and top with onion, hamburger, cheese, soup and water. Cover with foil and bake at 350° for 1 hour or until potatoes are done.
Dissolve gelatin in hot water. Heat cranberry sauce until melted. Then, strain off 1/2 cup juice, adding it to dissolved gelatin. Next, blend together mayonnaise and cream cheese and add to gelatin mixture with lemon juice and salt. Blend thoroughly. Turn into freezing tray and chill until firm 1-inch in from edge but soft in center (20 to 25 minutes). Turn into bowl and whip until fluffy. Fold in remaining cranberry sauce, diced oranges, nuts and celery. Pour into molds and chill until firm (about 1 hour). Unmold; garnish with salad greens and top with Hellmann's real mayonnaise.
Cream butter and sugars. Add egg and mix well. Add oil, mix well. Add oatmeal, corn flakes, coconut and nuts; stir well. Sift dry ingredients and add to mixture, mix well and add vanilla. Drop by teaspoonful on ungreased cookie sheet. Bake a 325° for 12 minutes or until they are light brown. This makes "gobs of cookies". They freeze well.
Make white sauce (milk, flour, butter and salt). Beat egg whites until stiff. To the white sauce add cheese and beaten egg yolks. Fold in stiffly beaten egg whites. Pour in a buttered souffle dish and set in a pan of hot water. Bake 45 minutes or until firm in a slow oven and serve at once.
Melt chocolate. Stir in peanuts and pretzels. Drop by spoon on wax paper.
Mix mushroom soup, water and rice. Place in bottom of roaster or casserole. Place chicken on top. Sprinkle soup mix over chicken and cover. Bake for 1 1/2 hours at 350°. Serves 4.
Put milk in saucepan over medium heat. Slowly stir in cornmeal and cook, stirring occasionally, until thick. Remove from heat and add butter and salt. (If you use salted butter, omit added salt.) Set aside to cool for 15 minutes. Fold beaten eggs into cooled mixture. Stir well, but do not beat. Pour into greased 1 1/2 quart souffle dish or baking dish. Bake at 350° for 45 to 55 minutes or until bread has risen well and top is lightly browned.
Place chicken in shallow dish or plastic bag. Pour dressing over chicken. Cover and marinate in refrigerate for 1 hour. Drain, dip chicken in combined crumbs and pecans; press to coat. Cook chicken in margarine in large skillet over medium heat 10 minutes on each side until tender.
Here's one for cooks with poor memories at the grocery store. The name supplies clues to the ingredients.
Brown meat, onion and potatoes in a little shortening or oil in a skillet. Add broth or gravy and simmer, covered, until heated through. Season to taste. Add a little more liquid, if it gets too dry.
Beat eggs. Drain artichokes; cut and set aside. Saute onion in some of the artichoke marinade. Cool. Add artichokes, onion and croutons to the eggs. Stir in the pepper, oregano and parsley, then the cheese. Pour into buttered pie tin (for cutting into dinner portions) or into a square baking tin (for cutting into cocktail bites). Bake at 350° for 1/2 hour or until browned and bubbly.
Sift together 2 or 3 times in a bowl the flour, sugar, baking soda, cinnamon and salt. Add the eggs, oil and carrots. Add nuts, if desired. Pour the mixture into a greased and floured 13 x 9-inch pan or two 9-inch round pans. Bake in a 350° oven for about 40 minutes.
Mix and bake 1 hour at 350° in a 9 x 13-inch pan. Top with 1/2 of cheese mixture and brown.
Melt butter. Stir in tarragon and lemon peel. Simmer 2 minutes over low heat. Pour over warm asparagus. Serves 4.
Combine margarine, eggs, sugar, corn syrup, oats, salt and vanilla in bowl; mix well. Stir in coconut and pecans. Spoon into pie shell. Bake at 350° for 30 minutes or until set. Yield: 6 servings.
Brown meat and onion. Drain. In the same pan, stir in other ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Take a 9 x 13-inch pan lined with corn chips. Over that you pour the prepared meat mixture. Sprinkle the cheese on top so it covers the pan good. Bake at 375° until cheese is brown and corn chips have absorbed liquid.
Chop cooked chicken to measure 3 cups. Mix in salad bowl with chopped celery, drained canned mandarin oranges, drained canned pineapple and toasted almonds.
Cook 10 minutes after boiling, stirring constantly. Cook to soft ball stage. Add Marshmallow Creme, peanut butter and vanilla. Stir until smooth.
Cream butter and sugar. Add eggs, one at a time. Mix well. Add cinnamon and milk and sweet potatoes. Mix well and spread in baking dish.
Finely chop onion. In a large bowl, mix together the meat, rice, salt, onion, garlic salt, pepper and 1/2 cup water. Shape meat mixture into tablespoon size balls. Brown meatballs in large skillet; drain fat from meat into a heat-resistant can. In medium bowl, stir together the tomato sauce, 1 cup water and the Worcestershire sauce. Pour sauce over meatballs. Reduce heat, cover and simmer for 40 to 45 minutes. Serves 6.
Preheat oven to 400°. Saute until tender the green pepper in 1/2 cup of milk and scald the rest of milk. Melt butter; add flour and scalded milk, then add green pepper and remaining milk. Add mustard, nutmeg, Worcestershire sauce, salt and pepper; add cream sauce to crab and egg mixture. Sprinkle bread crumbs and grated white American cheese. Bake at 400° for 15 to 20 minutes. Serves 6.
Tear angel food cake into pieces and spread 1/3 in bowl. Next mix pudding as directed on box. Add Cool Whip and mix well. Pour 1/3 of pudding mixture over angel food cake, then sprinkle 2 crushed candy bars. Layer all this until used up.
1. Par broil cabbage. Remove from pan and let cook some 2 cups of water in pan.
Mix ingredients until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonful onto ungreased cookie sheet. Bake about 10 minutes at 450°.
Mix and bake in a 9 x 13-inch pan. Top with 1 cup corn flake crumbs. Bake at 350° for 1 hour.
Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions; drain well. Keep warm. Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper and garlic. Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque. Remove scallops from skillet with slotted spoon. In a small bowl combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.
Thaw hash browns. Melt margarine in pan; add potatoes and onion. Pour soup over potatoes. (Do not mix). Mix sour cream and oregano and pour over potatoes. (Do not mix). Sprinkle 2 cups cheese over potatoes. Sprinkle 1 cup corn flake crumbs over top. (Do not mix). Bake at 350° for 1 1/2 hours. Serve hot. Great for any occasion.
Brown meat. Drain fat; reserve 1 tablespoon. Saute onion, green pepper and garlic in fat. Put meat and onion mixture in large pot. Add all ingredients except beans. Rinse salsa jar and cans with water and add to pot. Bring to boil. Cover and simmer 1 hour. Add beans and simmer 15 minutes more. Add more water if needed. Serve with tortilla chips. Top chili with chopped onions and grated Cheddar cheese.
Mix together the salad dressing, jam and soup. Place chicken pieces in a baking dish and put mixture over them and let stand a few hours. Bake at 350° for 1 to 1 1/2 hours. Serve with rice.
Beat sugar, milk and pudding; mix until smooth. Fold in Cool Whip or Dream Whip. Grease a 9 x 13-inch pan with oil. Place a layer of graham crackers on bottom of foil pan; top with 1/2 of pudding mixture, then add another layer of graham crackers. Add rest of pudding mixture, then finish with layer of graham crackers on top and ice with chocolate icing, then add almonds. Refrigerate until ready to use.
Mix in pan the sugar, cocoa, milk and oleo (medium heat) until it starts to boil. Remove from heat, cool 1 minute, then add other ingredients. Stir well. Drop by teaspoon onto wax paper.
Mix all ingredients, adding enough flour to make stiff (but can still stir). Put into loaf pan and bake at 425° for 30 minutes.
Boil 6 quarts of water with 2 tablespoons of salt. When boiling, add spaghetti and cook until desired doneness. Pour oil in serving bowl. Add chopped tomatoes. In separate bowl, mash garlic with salt. Add to tomatoes and oil. Add basil and ground pepper to taste. Cover and let stand for an hour. Drain hot spaghetti and toss in a bowl with sauce. Serve at once.
Mix pudding and milk in large bowl. Stir in whipped topping, sour cream and Miracle Whip.
Combine chicken, 1 1/2 cups cheese, sour cream and green onion. Soften tortillas in oil (hot). Top each tortilla with 1/2 cup chicken mixture. Roll tortilla; repeat. Top with cheese and taco sauce. Bake at 350° for 30 minutes, uncovered. Cover with foil the last 10 minutes if enchiladas get too hard. May add sour cream.
Boil potatoes in large pot until tender (about 20 minutes). Drain and when cool enough to handle, remove skin. Cut potatoes in half lengthwise. The potatoes will be in long wedges. Arrange in a greased shallow baking dish. Preheat oven to 375°. Thinly slice apple. Place orange juice, brown sugar, molasses, cinnamon and nutmeg in small pan. Bring to boil and cook 5 minutes. Pour mixture over potatoes. Bake 15 minutes. Serves 4.
Brown meat in skillet; add vegetables. Cook until vegetables are tender. Add remaining ingredients; mix well. Cover and simmer 20 minutes. Serve on hamburger buns; garnish with pickle slices.
Dice 4 hard-boiled eggs with fork. Mix all ingredients in large jar, except potatoes. Put diced eggs with potatoes in large mixing bowl. Pour jar full of ingredients over potatoes and eggs. Mix together gently.
Mix flour, margarine and pecans; press into a 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
If gravy is desired, when almost tender, add about 2 cups of water and bring to a boil. Mix flour, Kitchen Bouquet and 1/4 cup of water. Slowly pour this mixture into boiling liquid, stirring constantly. (If liquid is not boiling and mixture is not stirred in well, gravy will have lumps.) When well mixed, lower fire and continue to simmer until chicken is tender.
Mix everything together, except sausage. Add sausage. Mix well. Roll into 1-inch balls. Bake on cookie sheet, covered with foil, for 15 minutes at 325°. Bake, uncovered, for 25 minutes at 350°.
Peel oranges very carefully; separate each section and put it on a plate or cookie sheet. Sprinkle with cinnamon and sugar. Eat with a toothpick.
Do not drain corn. Mix all together. Pour into 2 qt. greased dish. Cover and bake at 450° for 15 minutes. Reduce heat to 350° and bake uncovered another 15 minutes. 8 -10 servings.
Place hamburger in microwave-safe colander and place in microwave-safe bowl. Cook at 70% for 5 minutes. Stir to break up meat. Repeat until meat is done. Discard grease in bowl. Place meat in colander under hot water. This removes excess fat.
Mix all ingredients together the night before. Next day, bake at 350° for 20 to 30 minutes until golden brown and bubbly.
Brown hamburger and drain. Add onion and let simmer for 3 minutes. Add spaghetti sauce and seasoned salt and let simmer 5 minutes. In a separate pot, cook shells. Add sauce and hamburger mixture to shells. Layer in baking dish with cheese and pepperoni. Sprinkle oregano on top. Bake at 350° for 45 minutes.
Crumble raw ground beef into water. Add all ingredients except spaghetti, cheese, crackers, beans and onions and bring to a boil. Stir well, breaking meat up before it cooks. Cover and simmer two or more hours, stirring occasionally. The proper way to serve this chili is over spaghetti on an oval dish. (Cut peppers in pieces and divide among plates.)
Brown meat and drain. Add 3 tablespoons margarine, celery and onions. Cook 10 minutes. Mix soups, milk, salt and pepper. Mix noodles with beef mixture. Then combine beef and soup mixtures together and pour into a 9 x 12 inch baking dish that has been sprayed with pam. Cover with foil and bake in 325 degrees oven for 1 hour. Uncover and sprinkle crushed chips on top. Bake 12 - 15 minutes longer uncovered.
Mix all ingredients. Cook. To test, drop small amount in cold water. If it forms a ball, drop on wax paper by spoonful to cool.
Boil chicken breasts until tender. Shred and mix with rest of ingredients. Soften tortillas in oven. Overlap 2 tortillas by half.
Brown ground beef. Drain. Sprinkle taco seasoning on beef. Mix thoroughly. Chill several hours. Chop lettuce and tomatoes. Add to beef mixture with cheese. Pour on Catalina dressing. Mix well. Mix half of tortillas in salad. Just before serving, sprinkle rest of chips on top.
Cream butter, Crisco and sugar thoroughly. Then add remaining ingredients. Bake for 1 1/2 hours at 325°.
Rinse chicken and pat dry. Arrange in a 2-quart baking dish. Bake at 375° for 30 minutes. Spoon mixture of soup, water, vinegar, Worcestershire sauce and brown sugar over chicken. Bake for 30 minutes or until chicken tests tender. Yields 4 servings.
Mix well. Bake in greased pan (approximately 9 x 14-inches) at 400° for 35 minutes.
Brown ground meat with salt and pepper. Drain. Saute onions and green pepper with meat. Mix mushroom soup, tomato soup and water; add garlic powder and grated cheese. Cook spaghetti; add to meat and mix with rest of ingredients. Put in 9 x 13-inch baking dish. Bake at 350° for 35 to 40 minutes.
Saute onion in oil. Add other ingredients, mixing well. Simmer for 20 minutes.
Mix all ingredients. Cover and store in refrigerator for up to two weeks. Serve with tortilla chips. Serves 15 to 20.
Heat oven to 350°, grease and flour a tube pan. Measure all ingredients into large mixing bowl. Blend for 30 seconds on low speed, scraping bowl constantly. Beat for 3 minutes on high, scraping bowl occasionally. Pour into prepared pan and bake 60 to 65 minutes or until toothpick inserted in center comes out clean.
Pour water over jello and cool, but not set. Add 7-Up. Let mixture partially set. Drain pineapple; save juice for topping. Fold pineapple into partially set jello. Put marshmallows on jello when well set.
In a 12 x 7 1/2-inch baking dish, melt butter or margarine on High for 40 to 60 seconds. Roll chicken in melted butter or margarine until coated. Combine remaining ingredients in a plastic or paper bag. Add pieces of chicken one at a time, shaking to coat with cheese mixture. Reserve any remaining cheese mixture; set aside. Arrange chicken skin side down in dish, with thicker pieces to outside of dish. Cover with a paper towel to absorb spatters. Cook on Medium 9 to 11 minutes per pound. After half the cooking time, turn chicken pieces skin side up. Sprinkle with reserved cheese mixture. Complete cooking on Medium. Let stand 10 minutes on stay hot or brown 5 to 6 minutes. Makes 4 servings.
Saute onions; add celery continuing to saute. Add soup and milk. Heat until bubbling. Add cashews. Place noodles in oiled casserole and pour cashew mixture over noodles. Bake at 350° for 30 minutes.
Mix cereal with butter. Blend sugar into eggs. Add cereal mixture and remaining ingredients. Mix well. Pour into 1-quart baking dish. Place in a pot of hot water. Bake at 375° for 30 minutes. Stir. Bake 20 minutes longer or until knife inserted into center comes out clean. Serves 6.
Combine vegetables and water and cook in microwave and drain. Stir powdered milk, cornstarch, basil and pepper into veggies. Stir in the chicken broth. Cook, uncovered on High 6 minutes until mixture is thick and bubbly. Stirring 1 time a minute. Stir in the turkey and cook until bubbly.
Cook chicken until done. Reserve 1 cup of chicken broth. Pick chicken off bone. Saute onions. Mix soups and broth. Heat until well blended. Crush Doritos. Place 3/4 of Doritos in the bottom of a buttered 13 x 9-inch casserole dish.
Mix all together. Pour mixture into skillet (make sure heat is low at first as milk mixture will clump when poured in hot grease). After mixture has warmed, bring heat to medium, stirring constantly, when it starts to bubble (scraping bottom). Cook about 5 minutes. Add salt and pepper to taste.
Combine ingredients, except peanut butter, and boil 2 1/2 minutes. Stir in peanut butter.
Stir together flour, sugar, soda, spices and salt. Combine beaten eggs, milk, pumpkin and oil; mix well. Add to dry ingredients; mix well until combined. Stir in nuts. Grease and flour 4 (7 1/2 x 3 1/2 x 2-inch) loaf pans. Bake at 350° for approximately 50 to 60 minutes. Remove from pans when cooled completely.
Cook carrots until done. Add onions and cook 5 minutes longer; drain. Return vegetables to saucepan. Add butter, brown sugar, salt and ginger, stirring constantly for 5 minutes or until vegetables are glazed.
In a 13 x 9-inch ovenproof casserole dish, arrange potatoes. Combine lemon juice, olive oil, salt and pepper; pour over potatoes. Roast in a 350° oven for 30 to 40 minutes or until potatoes are tender, turning 3 to 4 times to baste.
Cook and drain macaroni. Brown meat with onion, garlic, salt and pepper. Drain grease. Add sauce to meat mixture and set aside. Combine eggs, sour cream and Mozzarella. Set aside.