HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut roast into 1-inch cubes. Mix onion soup, water and mushroom soup; pour over beef. Bake in covered casserole dish at 300° for 1 hour or until meat is tender. Serve over rice. I rate recipes with stars, 4 stars being the highest. This one is definitely 4 stars.
Place fruit, margarine and water in saucepan and bring to a boil; simmer 2 minutes. Cool. Sift dry ingredients together. Add egg whites, applesauce, vanilla and nuts to dry ingredients. Add fruit mixture to batter and bake at 325° in a 9 x 13-inch baking pan sprayed with Pam. Cake needs to be wrapped and kept refrigerated.
Butter dish. Add milk and 1/4 cup butter. Put in microwave oven until hot. Take out and add rest of ingredients in dish. Bake in a 350° oven in pan of water for 1 hour or more. Test with knife and if comes out clean it's done.
Combine milk and Cool Whip. Drain pineapple, oranges and cocktail mix and add milk mixture. Add marshmallows. Fold in cherries. Not necessary to refrigerate.
Cream sugar and butter. Add eggs and beat until smooth. Add flour, soda and salt. Mix well. Put into mold or roll and chill overnight. Slice as thin as possible and bake at 350° for 5 to 10 minutes.
Boil and debone chicken; cube meat. Put in bottom of a 9 x 13-inch pan. Mix cream of chicken soup and water; pour this over the chicken. Mix self-rising flour, milk and melted oleo; pour this over soup. Pour chicken broth over this and bake at 350° for 1 hour.
Peel egg. Cut in half lengthwise. Remove egg yolks. Place egg whites in shallow container. Mash egg yolks with a fork, one at a time, until they are of a powdery consistency. Place yolks in a bowl and add the mayonnaise, vinegar and salt. Mix until light and fluffy. Fill egg whites with yolk mixture. Sprinkle lightly with paprika. Store in covered container in the refrigerator. Make 12 deviled eggs, but recipe can be doubled.
Cook ground meat and onion together; drain fat. Combine meat mixture with undiluted tomato soup and green beans. Top with the leftover mashed potatoes. Bake at 350° for 30 to 45 minutes.
Cream the Crisco and sugar together. Beat in eggs, one at a time, beating after each addition. Add salt and baking powder to flour and sift. Mix in flour and milk alternately. Add vanilla or any other flavoring to the batter. Mix well. Bake in greased tube pan at 350° for 1 hour and 15 minutes or until tested as done.
Combine in a bowl the mayonnaise, chili sauce, pickle relish and salt; set aside. Combine remaining ingredients in bowl; pour dressing over mixture. Toss lightly; chill. Makes 4 to 5 servings.
Heat brown sugar, vinegar, turmeric and mustard. Bring to boil; add vegetables. Boil 10 minutes longer. Pack in hot jars and seal.
Melt butter in 10-inch skillet. Add potatoes and onion. Cook over medium heat, stirring occasionally, 20 minutes or until vegetables are tender and brown. Add ham and cook 5 minutes, stirring frequently. Sprinkle with parsley.
Thaw spinach and squeeze out all liquid. Blend mayonnaise and sour cream; add soup mix and spinach. Stir in water chestnuts. Cut the center out of the pumpernickel bread and fill the center with the dip.
Gradually add sugar to shortening; cream until light and fluffy. Blend in vanilla and cooled, melted chocolate. Add eggs, one at a time, beating well after each addition. Sift together flour, soda and salt. Add to creamed mixture, alternately with milk, beating well after each addition. Bake in 3 layers at 350° for 20 to 25 minutes. Frost to your liking.
In large bowl, combine dry cake mix, melted butter and eggs. Blend well. Spread on bottom of 13 x 9-inch baking pan. Spoon pie filling evenly over batter.
Saute onion in small amount of vegetable oil in a skillet until tender and browned. Add potatoes and stir until brown crust forms. Stir until heated through.
Break up bread into mixing bowl. Pour milk over it and add egg, sugar and salt. Beat until well blended and bread is disintegrated. Add meal and baking powder; mix. Add enough water to make batter thin. Pour into heavily greased pan. Bake at 450° until brown.
In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Batter will be stiff. Press 1/2 of the batter into the bottom of a greased 9 x 13-inch baking dish. Bake in preheated 350° oven for 8 minutes.
Cook rice until almost done according to box directions. Fry sausage. Add butter. Add remaining ingredients. Add more milk if not moist enough. Cook 45 minutes at 350°. Serves 12.
In a large pot, melt together margarine, peanut butter and chocolate chips over a low heat. Stir in cereal until coated. Put sugar in a gallon sized Ziploc bag or a large container with a tight fitting lid. Add cereal mixture; close tightly and shake gently to coat. Store in airtight container. KEEPS WELL.
Preheat oven to 450°. Mix baking mix, milk and cheese. Stir for about 30 seconds until you have a soft dough. Drop by heaping tablespoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix melted butter or margarine and garlic powder. Brush this mixture on top of biscuits while they are still warm. This will make 10 to 12 biscuits.
Place all ingredients in microwavable bowl. Microwave 3 minutes. Stir. Spread in buttered dish. Cool. Cut in squares.
Spray Pam in frying pan on medium heat. Brown chicken on both sides, remove chicken from pan. Stir diet Coke and ketchup in pan until boiling. Place chicken in mixture and cook for 30 minutes on medium to low heat.
Peel and cut eggs in halves. Mash yolks with fork. Mix yolks, onions, mustard, pickles and mayonnaise. Salt and pepper to taste. Spoon into egg white halves. Sprinkle with paprika.
Soak oatmeal in buttermilk for 30 minutes. Add egg and beat well. Add sugar and mix. Add cooled shortening. Add flour sifted with baking powder, salt and soda. Fill greased muffin pans two-thirds full. Bake at 400° for 15 to 20 minutes. Makes 1 dozen.
Mix first two ingredients together by spoon and then add the Cool Whip and marshmallows. Refrigerate.
In a large pan saute garlic and onion in olive oil. Add basil, oregano and tomato sauce. Add water to fill pot 3/4 full. Let it cook several hours; add water if it cooks too thick. Add sugar to taste; add salt and pepper to taste. Lastly, add meat and let it cook until sauce is somewhat thick (not too thick). The longer it cooks the better it tastes. If adding ground meat, cook separate to get rid of grease, then add to sauce. Sausage may be added with tomato sauce right away.
Boil eggs 1/2 hour. Pour off water and cover with cold water. Let stand for 15 or 20 minutes. Peel, cut lengthwise, remove yolks, mash and mix with mayo, sugar, lemon juice, relish and mustard. Stuff whites of eggs; place slice of olive in center of each half egg. Sprinkle with paprika.
Blend the cream cheese, margarine and sugar. In another bowl, mix the pudding and milk together. Combine both bowls together. Add the Cool Whip. Process the cookies in a food processor until the white center isn't visible. Layer filling and cookie mixture; end up with the Oreo dirt on top in a foil lined clay flowerpot. Place an artificial flower in the center and serve.
Soak the rice in water (which has had 2 teaspoons salt added) for at least 4 hours. Strain and wash rice. Drain. Melt Crisco in pan. Thinly slice garlic. Add garlic, drained rice and 2 teaspoons salt to melted Crisco. When rice starts to stick to pan, add water. Cover when comes to a boil, turn down and simmer until water is absorbed, approximately 40 minutes.
Wrap kiwi quarters with slices of Prosciutto. Refrigerate until serving time. Makes 4 dozen.
Coat chicken pieces with flour and salt. Melt butter in skillet. Place chicken in skillet; turn once. Separately, combine all other ingredients in a saucepan. Bring to a boil. Pour mixture over chicken in skillet. Cover and cook over low heat for 35 to 40 minutes, until chicken is tender. Serves 4 nicely.
Cook apricots in boiling water to cover just until tender (about 35 minutes). Drain and dice. Mix apricots, cheese and extract together. Mix in 1/2 cup coconut. Shape into small balls and roll in remaining crust. Chill. Makes 24 balls.
Cream together margarine, sugar, eggs (one at a time) and berries (juice and all). Sift together flour, soda and a little cinnamon. Mix and bake in 8 x 8-inch pan at 350° for 25 to 30 minutes.
Cut onions into rings and dip into batter; fry until light brown. Add salt to suit your taste.
Mix all ingredients in large bowl. Add dressing before serving. Will keep well overnight, but noodles will be softer.
Bring cocoa and butter to boil over low heat. Boil one minute, stirring constantly. Cool to lukewarm. Add confectioners sugar and milk. Mix to spreading consistency.
In 2-quart saucepan over medium heat, cook water, sugar and lime juice 15 minutes or until mixture becomes a light syrup. Stir in mint leaves; cover and refrigerate until well chilled.
In medium mixing bowl, combine sweetened condensed milk, ReaLemon and food coloring, if desired; mix well.
Prepare whipped topping mix with 1 cup milk as directed on package. Using large mixing bowl, add remaining 1 3/4 cups milk and the pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired. Chill at least 4 hours.
In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into 6 greased muffin cups. Bake at 375° for 20 to 25 minutes or until muffins test done. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm. Yield: 6 muffins.
Combine ham, pineapple, celery and raisins in bowl. Add mayonnaise and dry mustard; mix well. Chill until serving time. Yields 4 servings.
Mix eggs, pecans, salt, vanilla, sugar, syrup and butter together. Pour into unbaked pie shell. Place in oven preheated to 350°. Lower heat to 325° and cook 50 to 60 minutes or until set.
Wash potatoes and cut into 1/2 inch wide sticks. Put in ice water for 1/2 hour. Drain and dry. Arrange on cookie sheet. Slice butter and scatter over potatoes. Sprinkle onion salt to taste. Bake at 350° for 1 hour, tossing with spatula every 10 to 15 minutes. Five minutes before removing, sprinkle with Parmesan cheese and paprika. Preparation: 30 minutes. Serves 6 to 8.
Cook combined ingredients in heavy saucepan, first bringing to a boil, then turning heat down to medium-low. Cook about two hours, stirring occasionally to prevent sticking. May be cooked in baking dish in oven at 300°, uncovered, for about two hours.
Brown hamburger and mix onions, cheese and barbecue sauce with pork and beans in casserole dish. Bake at 350° for 25 minutes. Place cheese slices on top about 5 minutes before you remove from oven. Cut biscuits in half and place around edges and bake until brown.
Boil ingredients for 1 1/2 minutes, stirring constantly. Remove from heat and add peanut butter, oatmeal and vanilla. Drop by teaspoons onto cookie sheet covered with wax paper.
Mix all ingredients together well. Bake in uncooked crusts at 350° for about 45 minutes. Makes two pies.
Layer bean dip in bowl. Mix sour cream, mayo and taco seasoning. Layer on bean dip. Mix avocados, lemon juice, salt and pepper. Layer in bowl. Mix green onions, tomatoes and olives. Spread in bowl. Top with Cheddar cheese. Use with tortilla chips.
Heat oven to 425 degrees. Make potatoes according to directions on package for 2 pouches. Stir in 3/4 cup of the onions. Spread with salsa and top with olives, cheese and remaining onions. Bake 3-5 minutes or until golden. Serve with sour cream and chopped fresh cilantro, if desired. Makes 8 servings.
Slice zucchini lengthwise about 1/3-inch thick, creating zucchini steaks. Rub in Gordon's Grub Rub on both sides. Let set for 10 minutes. Grill on both sides over hot flame until light brown. Serve as main dish or as a side vegetable dish.
Dissolve yeast in water. Add sugar, salt, shortening and milk. Stir until shortening melts. When mixture has cooled to lukewarm, add eggs. Stir in 2 cups of flour. Gradually stir in 1 1/2 cups to 2 cups more flour, more if needed. Place in a greased bowl and let rise until doubled in bulk, about 2 hours. Press down and roll out on slightly floured board 1/2-inch thick in a rectangle shape. Cut with a sharp knife. Let rise uncovered to form a crust and double in bulk. Fry a few at a time in deep fat, 365°, for about 3 minutes. When it rises to the surface and turns brown, turn it over and brown. Remove and drain on paper towel. When warm, spread with icing.
Mix graham cracker crumbs and 1 stick melted margarine. Press in bottom of 13 x 9-inch pan. Mix at medium speed for at least 15 minutes, sugar, eggs and margarine. Spread over cracker crumbs. Top with sliced bananas and drained pineapple. Spread Cool Whip on top. Sprinkle with chopped cherries and nuts.
Saute garlic in hot bacon drippings in a medium saucepan over low heat. Add flour and cook 1 minute, stirring constantly. Stir in seasonings. Gradually add tomato sauce and water; simmer about 15 minutes, stirring occasionally. Makes about 2 1/2 cups.
Combine plain gelatin in 1/2 cup cold water and set aside for 5 minutes. Then in double boiler combine gelatin, cream cheese and mayonnaise. Heat until smooth. Add bacon. Mix chicken mixture, mayonnaise mix and bacon bits, plus 2 tablespoons of bacon drippings. Blend well and add salt. Mix well and let stand in refrigerator 7 to 8 hours. Can be made the day before.
Sift flour and salt together. Work in shortening with a fork and stir in water until dough forms a ball. Knead 2 minutes. Divide into 12 equal parts and cover balls with a moist cloth. Let stand 15 minutes. Roll out each ball about 7 inches. Heat both sides on lightly greased skillet.
Whip cream cheese, peanut butter and sugar in a bowl. Slowly add milk and blend well. Add whipped topping. Pour into crust. If desired, top with chopped peanuts or grated chocolate. Freeze until firm.
Bring water to a boil and add bouillon cubes, garlic powder and pepper. Add onions, celery, carrots and cabbage. Boil gently and add potatoes. Continue to boil until vegetables are tender. Add tomatoes. Cook gently just until heated through.
Preheat oven to 350°. Blend all ingredients, except eggs. Add eggs, one at a time, beating after each addition. Bake in tube pan that has been greased and floured for 1 hour. Glaze while hot.
Arrange potatoes, peel side down, in 2 shallow baking pans. Mix remaining ingredients and brush potatoes. Bake at 375° for 45 minutes or until golden brown. Brush occasionally with mixture.
Brush chicken with butter. Sprinkle with salt and pepper. Place chicken in a 12 x 8 x 2-inch baking dish. Bake, uncovered, at 375° for 30 minutes.
Line the bottom of a glass bowl with ladyfingers, then pour sherry over them. Drain fruit and place on top of ladyfingers. Make red Jell-O and pour over fruit. Refrigerate until set.
Cook the rutabaga until soft (about 20 minutes) in salted water to cover; drain and mash. Soak the bread crumbs in the cream and stir in the nutmeg, salt and beaten eggs; combine with the rutabaga. Turn into a buttered 2 1/2-quart casserole, dot with butter and bake in a 350° oven for 1 hour or until lightly browned. Serves 6 to 8.
Combine ingredients and sprinkle with 1 1/2 cups of grated Cheddar cheese. Bake 22 minutes at 400° in casserole.
Cook and stir hamburger in skillet over medium heat until light brown; drain grease. Stir in onion, sour cream, cheese, salt and pepper. Cover; set aside. Heat remaining ingredients, stirring occasionally. Reduce heat. Simmer, uncovered, for 5 minutes. Pour into pie plate.
Saute Soyameat, potatoes, celery, onions and mushrooms in butter. Add remaining ingredients and turn into a well-greased casserole or loaf pan. Bake in a 350° oven for 1 hour.
Cream butter and sugar; add egg and beat. Add dry ingredients and milk alternately and beat. Pour into 9 x 13-inch pan. Mix topping ingredients with a fork and sprinkle on top of batter. Bake at 350° for 30 minutes.
Mix above ingredients. Bake, covered, for 15 minutes and uncovered for 30 minutes at 350°. Makes 2-quart casserole.
Use boneless and skinless chicken breasts. Cut in small pieces, if desired, or leave whole. Place in a baking dish.
Dissolve 2 squares of unsweetened chocolate in 1 cup of boiling water. Cool.
Place beans in 4-quart Dutch oven. Cover with 6 to 8 cups water. Heat to boiling; simmer for 2 minutes. Remove from heat. Cover; let stand for 1 hour. Drain. Add 2 quarts water, ham hocks, onion, garlic, parsley, salt, basil, pepper, nutmeg, oregano and bay leaf. Heat to boiling. Reduce heat and simmer for 1 1/2 hours, or until beans are tender. Add carrots, celery and potato flakes; mix well. Simmer for 20 to 30 minutes, or until carrots and celery are tender. Remove ham; cut meat from bone. Return meat to soup; heat and serve. Makes 8 servings.
Beat egg white until soft peaks form. Continue beating and gradually add vanilla and brown sugar. Fold in pecans. Place pecan halves (well coated in sugar mixture) on lightly greased baking sheet about 1 inch apart. Bake at 250° for 30 minutes. Turn off oven and leave in oven an additional 30 minutes. Store in airtight container.
Mix together corn flake crumbs, seasoned salt, dried parsley and Parmesan cheese. Dip chicken in melted gutter, then in crumbs. Place in a 350° oven for 1 hour; cover loosely with foil.
Peel and chop potatoes; rinse. In large pot, cover potatoes with water. Add dash of salt. Boil until tender. Place eggs in pot. Cover with water; add a dash of salt. Boil until hard-boiled. Drain potatoes and eggs when done; refrigerate to cool.
Sift all dry ingredients together. Drain raisins and dust with flour. Combine with fruit, carrots and nuts. Mix flour mixture with fruit/nut mixture. Mix eggs, oil and vanilla and add to mixture. Gently mix until all ingredients are moistened. Don't overmix! Bake at 350° for 15 to 20 minutes (depending on size) until done. Do not fill cups more than 2/3 full in muffin pan. Recipe should yield approximately 50+ muffins.
Soak tomatoes in boiling water 10 minutes; drain and add half in pie shell. Mix flour, sugar, cinnamon and nutmeg. Layer on tomatoes. Add more tomatoes and dry ingredients. Add juice and peel of lemon and the butter. Top with dough. Bake at 450° for 15 minutes, then at 375° for 35 minutes. Put pan under pie, as it is very juicy.
Mix flour, butter and pecans. Place mixture in a 13 x 9-inch pan. Let cook until brown. Let cool. While crust is cooking, mix together Cool Whip, cream cheese and powdered sugar. When crust is cool, spread mixture over top, then add cherry pie filling on top.
Separate graham crackers and cover bottom of a large rectangular pan, which has been lined with waxed paper. Bring the butter to a boil and then add brown sugar, constantly stirring. This should boil for about 2 minutes until the sugar has dissolved. Add vanilla and pecans. Pour mixture over crackers. Bake for 10 minutes at 350°. Remove and cut while warm.
Mix the first 3 ingredients together and press in pan. Grease bottom and sides of pan. Then mix the other ingredients and pour over first layer. Bake at 350° for 40 minutes.
Grease and flour a Bundt pan. Mix all together. Bake at 325° for 1 1/2 hours.
Lay out 6 of the tortillas and sprinkle with cheese, onions, peppers and baked beans. Add another layer of cheese and top with remaining tortillas. Cook on warm grill for 3 minutes on each side or until warm throughout. Serve with sour cream and salsa.
Combine sugars and flour, mixing well. Stir in cream and vanilla. Pour into thoroughly chilled pie shell. Bake in hot oven (400°) until silver knife inserted halfway between center and edge of pie comes out clean, about 25 to 30 minutes. Cool on rack and refrigerate until serving time.
In separate skillet from meat, fry squash and potatoes until done. Mix in with hamburger meat. Serve. Great with fresh, sliced tomatoes.
Cook veggies in enough water to prevent them from sticking, until they are tender. Remove veggies from water and reserve it. Puree veggies in food processor or blender. Return puree to pot and add chicken broth to reach desired consistency. Some of reserved water may also be used, if needed to dilute puree.
Cut the tops off of the peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Set aside. Broil salmon 4-6 inches from heat for 4-5 minutes. Discard bones and skin. Flake with fork on each side. In large skillet, combine broth, leek, jalapenos, cilantro, worcestershire sauce and spices. Bring to boil. Simmer for 10 minutes. Stir in rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased, shallow baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and filling is hot. Yield 6 servings.
Blend cheese with enough mayonnaise to make a soft spread. Add remaining ingredients. Spread on whole wheat bread.
Layer pineapple in bottom of baking dish. Cover with cheese, top with Ritz cracker crumbs. Mix sugar, flour and pineapple juice. Pour over top and bake at 350° for 30 minutes.
In a large bowl, add hash browns, sour cream, onion, margarine, salt, pepper, soup and cheese; mix well. Pour into a casserole dish and bake at 350 degrees for 45 minutes.
Mix all together saving some crumbs and 1/4 cup of the butter for the topping. Bake at 350° for 50 to 60 minutes.
Combine rolled oats, sugar, salt, cinnamon and flour. Add butter or margarine and blend well. Arrange the apples in buttered 9 x 13-inch pan. Spread oatmeal mixture on the top of apples and press lightly. Bake for 30 minutes or until apples are tender in a 350° oven (glass pan 325°).
Grind cranberries and orange together and mix in 3 to 4 packages of sweetener (optional). Refrigerate for a few hours.
Mix all ingredients together and coat chicken. Dip in milk and re-coat. Bake at 350° for about 40 minutes in 1/2 pound of butter.
Soak fish in enough buttermilk to cover; place lemon slice on top and refrigerate 2 to 3 hours. Drain off milk and roll fish in dry pancake mix. In another bowl, mix pancake mix and club soda until smooth like buttermilk. Dip fish in batter and deep fry.
Beat all but vanilla in double boiler. Beat until thick. Remove from heat and add vanilla. Continue beating until stiff enough to spread.
Blend all of the ingredients above, then add 1 can of shrimp. Chill.
Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add flour mixture. Mix well. Stir in nuts, dates and chopped cherries. Shape level measuring tablespoon of dough into balls. Roll in crushed corn flakes. Place on greased baking sheets. Top each with cherry quarter. Bake at 350° for 10 to 14 minutes or until lightly browned. Makes about 5 dozen.
In a large saucepan, heat 1 1/2 cups water to boiling. Add potato slices. Cook until almost tender, 7 to 8 minutes. Drain and set aside. In a small saucepan, over low heat, melt butter with oil. Remove from heat. In a cup, mix the rosemary, salt and pepper. Arrange potato slices in a circle on pieces of foil, slightly overlapping the potatoes. Drizzle each portion with some of the butter mixture and with the rosemary mixture. Bring the sides of foil together to form a packet. Arrange on grill on broiler and cook until tender, 10 to 15 minutes. Makes 4 servings.
Cream softened margarine and sugar. Add buttermilk and eggs. Mix, then add vanilla and coconut. Mix thoroughly. Pour into unbaked pie crust. Bake at 350° for 45 minutes or until set.
Parboil broccoli in least amount of water possible. Salt to taste. Place cooked broccoli in a 9 x 13-inch greased pan. Cover with 1 can cream of celery soup. Lay cheese slices over all. Prepare a large box of stuffing mix and spoon over ingredients in pan. Bake at 350° for 35 minutes.
Cook potatoes and onion with salt in small amount of water until tender. Add milk and cheese. Mix cornstarch in 1/4 to 1/2 cup of water until dissolved. Add to potatoes. Stir and cook slow until thickened.
Mix together the first four ingredients. Spread on meat. Roll up and freeze. Slice into thirds. Thaw before serving.