HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in 1 1/2-quart baking dish 3 cups bread crumbs. Beat eggs. Add sugar, salt, nutmeg and vanilla. Add scalded milk. Blend into crumbs. Bake in pan of hot water 1-inch deep. Bake until silver knife inserted 1-inch from side comes out clean at 350°, about 40 to 45 minutes. Serve warm. Makes 6 servings.
Place meat on sheet of heavy duty aluminum foil (large enough to cover). Pour mushroom soup over meat and sprinkle dry onion soup mix over that. Wrap tight and place in roasting pan. Bake in 350° oven 3 hours.
Heat oil and butter in 10-inch skillet over medium heat. Cook green pepper, onion and green onions with basil, thyme and garlic salt until just tender. Add shrimp; cook until shrimp turn pink, about 3 minutes. Stir in tomatoes and teriyaki sauce. Cook for a few minutes to blend flavors. Serve over rice. Yields 6 servings.
Rinse chicken under cool water; pat dry. Place flour in a shallow bowl and season as desired. Roll chicken pieces in flour. Heat oil. Carefully add chicken. Fry 20 to 25 minutes, or until done. Just before chicken is done, heat picante sauce. Remove chicken; drain well. Remove oil from pan. Return chicken to pan and top with picante sauce. Sprinkle with cheese. Cover and remove from heat. Let stand 5 minutes.
Mix soup, vinegar, sugar, oil, Worcestershire sauce, mustard and salt in saucepan. Bring to a boil and simmer. Add onions and peppers to mixture while it is still hot to marinate. Remove from stove. Add cooked carrots. Cool. Serve chilled.
Combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbling boil on medium heat, stirring constantly. Boil, without stirring, to 234° (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature at 110°. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9-inch square pan. Cool and cut in pieces.
Cook rice in salt water and cool. Add crushed pineapple, sugar and marshmallows. Fold in whipped cream and chill.
In a large skillet, melt butter; add onion and cook until tender. Add meat and heat until brown. Stir in flour, mushrooms and salt. Cook 5 minutes. Add soup; simmer an additional 10 minutes. Stir in buttermilk and heat to desired temperature. Do not boil. Serve over cooked noodles. Serves 4 to 6.
Fry hamburger with onion and drain. Add seasonings. Layer in casserole dish twice: hamburger, potatoes and creamed corn. Bake in a 350° oven for 45 minutes or until potatoes are done. Layer sliced American cheese on top for the last 10 minutes of baking.
Preheat oven to 350°. Brown meat with onion in frying pan. In medium bowl mix soups and 3/4 cup milk.
Sift dry ingredients into mixing bowl. Add water, vinegar, oil and vanilla. Mix well. Pour into 9-inch square greased pan. Bake 30 minutes at 350°.
Combine all ingredients. Stir. Bake at 350° uncovered for 1 hour. Stir occasionally.
Leftover stew can be substituted for first 5 ingredients. Otherwise, combine beef, onions, carrots, potatoes and gravy. Set aside. Melt butter in bottom of 8 inch square baking dish in oven. Combine remaining ingredients in bowl. Stir until blended and pour into baking dish. Pour beef mixture over batter. Do not stir. Bake at 350° for 60 minutes.
Combine first 5 ingredients. Pour into lightly greased, 8-inch casserole. Combine biscuit mix and milk. Pour over chicken mixture. Bake at 350° for 45 to 60 minutes or until brown.
In 1 1/2-quart saucepan, combine soup and salsa over low heat. Heat through stirring often. Serve over tortilla chips. Top with tomato, green onions, olives and pepper. Serves 6
Combine sugar, cornstarch and cinnamon. Add to combined fruit and lemon juice; toss lightly. Spoon into 8-inch square baking dish. Combine oats, brown sugar and flour; cut in margarine until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake at 375° for 55 minutes or until lightly browned and bubbly. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.
Melt butter and cheese together. Add this mixture to cocoa and powdered sugar. Add vanilla. Cook on burner on low until it melts good. Take off burner. Stir in nuts. Pour into lightly greased long pan. Let cool and cut. This makes 7 pounds of fudge.
Heat oven to 350°. In medium bowl, combine flour and sugar, cut in butter until crumbly. Stir in 1/2 chips; press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes. In same bowl, combine milk, egg and vanilla. Stir in remaining chips and nuts. Spread over crust. Bake 20 to 25 minutes or until light brown. Cool completely. Store, covered, at room temperature.
Spread cream cheese in microwave-safe dish. Add can of chili (over cream cheese). Top with cheese. Place in microwave for 6 to 7 minutes. Serve hot with tortilla chips.
Wash and trim zucchini. Cut in half lengthwise. Scoop out center of zucchini; save pulp. Cook meat until browned, breaking it up as it cooks. Drain off all fat. In a bowl combine all ingredients, only 1/4 cup of cheese. Toss to mix. Fill each zucchini half with mixture. Bake in 350° oven for about 40 minutes. Sprinkle remaining cheese over top and bake 5 minutes more.
Mix all ingredients thoroughly. Place by teaspoonfuls on greased sheets and bake 20 minutes at 375°.
Mix all ingredients together, except for 1/2 can of onions. Bake at 350° for 20 minutes. Place rest of onions on top. Bake 5 more minutes.
Mix all ingredients together and strip with bacon. Bake at 300° for 1 1/2 hours.
Cream sugar and cheese, set aside. Mix pretzels and melted butter, press into 9 x 13-inch pan. Bake at 400° for 10 minutes. Spread cheese mixture over pretzel mixture carefully over pretzel crust. Spread Cool Whip over cheese mixture. Chill. Dissolve jello in hot pineapple juice. Add frozen berries. Allow to set slightly. Pour over top. Refrigerate.
In 1-quart baking dish, combine and mix well. Cover. Bake at 375° for 30 to 35 minutes, stirring occasionally unti rice is tender and bubbly.
In a large bowl mix all ingredients with hands, gathering into a ball. Pinch off walnut size pieces and place 1 inch apart on a lightly greased cookie sheet. Bake until golden brown at 350° (15 to 18 minutes). Remove to rack. Store in airtight container up to 2 weeks.
Preheat oven to 350°. Saute onion and celery in butter until soft. Stir in flour. Add milk all at once and simmer until thickened, stirring constantly. Stir in parsley, pepper and 1 1/2 cups of shredded cheese. Combine cooked wild rice and potatoes in a 3-quart casserole dish. Sprinkle with salt. Pour sauce over top; top with remaining cheese and bacon pieces. Bake, uncovered, for 45 minutes. Serves 8.
Peel potatoes, then quarter. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in a bag. Melt butter in a 13 x 9-inch baking pan. Place potatoes in pan. Bake at 375° for 1 hour.
In large saucepan, combine everything except cheese. Over medium-high heat, bring to a boil. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender. Smash with potato masher. Pour in cheese. Cook and stir until cheese melts.
Mix all well. Croutons on top too if you like. Put in buttered casserole. Bake until browned at 350°.
Dissolve jello in 2 cups hot water and add 1 1/2 cups cold water. Drain a pineapple (save the juice for Topping). Add pineapple, bananas and marshmallows to jello and let set.
In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute; stir. Microwave 10 to 20 seconds longer or until chips are melted, stirring occasionally. Cool for 5 minutes. Stir in baking bits, pretzels or desired add-in. Spread onto waxed paper-lined baking sheet. Chill for 10 minutes. Remove from refrigerator; break into pieces. Store in airtight container at room temperature. Makes about 1 pound.
Heat oven to 300°. Grease 13 x 9 x 2-inch pan. Sift together dry ingredients. Mix oil, sugar and eggs together. Fold in dry ingredients. Add chopped apples and nuts. Pour into pan and bake 40 to 60 minutes. Cool in pan. Frost with Caramel Frosting.
Fry sausage until brown. Drain. Beat eggs and add to sausage. Add bread crumbs, cheese, milk and mustard. Mix well. Place in a 9 x 13-inch baking dish. Bake 45 minutes at 350°. Cut in squares. Serve hot.
Mix Kool-Aid as directed on package. Combine Kool-Aid and juices in large punch bowl. After putting about 1/2 of mixture in, add a few ice cubes and quart of sherbet. When all is melted, add rest of punch and sherbet. Put remaining sherbet on top before serving.
Cream sugar, butter and vanilla. Add eggs one at a time and beat well. Make a paste of coloring and cocoa. Add to sugar mixture. Sift flour and salt. Add flour alternately with buttermilk. Combine soda and vinegar; add last and beat well. Bake at 350° for about 30 minutes in 3 (9-inch) pans.
Melt butter in saucepan. Add green pepper, onion and celery. Saute about 5 minutes or until tender. Blend in flour. Gradually add tomatoes. Add salt, pepper, sugar, bay leaf and parsley. Simmer gently, uncovered, for 30 minutes. Remove bay leaf and parsley. Add shrimp and Worcestershire sauce. Heat thoroughly. Prepare rice as directed on package. Serve Creole over rice. Makes about 4 servings.
Place cereal in large bowl; set aside. In a microwave-safe bowl, combine the butter/margarine and marshmallows. Microwave, uncovered on high for 3 minutes; stir. Continue cooking until smooth, stirring after each minute until melted. Add chocolate chips and stir until melted.
Fill a large cake pan or attractive container 1/2 full with lettuce. Add remaining ingredients in layers as listed, mixing the sugar with the salad dressing. Pour over the top and cover container. Refrigerate up to 8 hours before serving. Serves 18.
Mix sugar, water and syrup in saucepan and boil for 10 minutes, covered. Set off burner and add 1 teaspoon maple flavor.
Put greens in a saucepan. Add water according to package directions. Bring to a boil and lower heat.
Dissolve jello in hot water. Add lemon juice. Cool to room temperature. Add sherbet and orange rind and mix. Add oranges. Pour into a mold.
Preheat oven to 350°. Spray bottom of an 8 1/2 x 4 1/2-inch loaf pan with cooking spray; dust with 1 teaspoon flour. In a bowl, combine 1 3/4 cups flour, sugar, baking powder and salt. Combine orange rind, juice and oil; add to flour mixture. Beat at medium speed of an mixer until smooth (batter will be thick). Beat egg whites in small bowl with mixer at high speed until stiff peaks form. Fold egg whites into batter. Pour batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan and let cool completely on wire rack. Yield: 16 servings.
Brown hamburger; drain and add taco seasoning and recommended water. Set aside and cool. Tear up lettuce and add chopped tomatoes, onion and shredded cheese. Stir sugar, Thousand Island dressing and salsa together. Pour over top and toss, just before serving. Low calorie dressing and no sugar. Still makes a great salad.
Mix the Cool Whip and dry Jello together. Mix the instant pudding with the milk. Combine the Jello mixture and the pudding mixture together and pour into either a graham cracker crust, crumb crust or baked pie shell. Chill at least one hour before serving.
Cook broccoli according to package directions, drain well. Mix all ingredients and bake at 400° for 25 minutes or until light brown.
Sift dry ingredients. Add milk. Roll out like biscuits. Cut in pieces about 2 inches by 4 inches. Slit the center and fry in deep oil until golden brown.
Put the chicken breasts on bottom of large casserole dish. Peel and slice potatoes and put over chicken. Mix soup and water and pour over chicken and potatoes. Bake at 400° for 1 1/2 hours.
Combine dry ingredients in 4-quart saucepan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Cook without stirring to soft ball stage. Remove from heat; add butter. Do not stir. Cool at room temperature. Beat until fudge thickens and loses some of its gloss. Add pecans and coconut if desired. Quickly spread in lightly greased plate.
Melt shortening in skillet. Mix all other ingredients together. Spread evenly in skillet and fry golden brown. Turn with help of a plate. Brown the other side. Serve hot, in wedges.
In a medium size bowl, beat eggs. Then add the next 6 ingredients and mix well. Add salmon. Shape into 12 patties, 3-inches each. Fry in a skillet until browned on both sides. These are good baked in a 350° oven for 30 to 35 minutes or until golden brown.
Combine the dry cake mix with eggs, oil, buttermilk, cocoa and food coloring. Go by directions on cake box before baking. Add only the ingredients in list. Do not add the ingredients listed on the box mix.
Heat oven to 425°. Roll out pastry a little less than 1/8-inch thick and cut into 7-inch squares. Pare and core an apple for each dumpling. Boil next 4 ingredients together for 3 minutes. Place apple on each square of pastry. Fill cavities of apples with sugar and cinnamon. Dot each with butter. Bring opposite points of pastry up over the apple. Overlap, moisten and seal. Place a little apart in baking dish. Pour hot syrup around dumplings. (I pour over each one.) Bake immediately for 40 to 45 minutes. Serve warm with the syrup, cream, whipped cream or ice cream. Enjoy!
Cut cranberry sauce into small pieces. Set aside. Mix cake mix, pudding, eggs, sour cream, oil and nuts. Blend until smooth. Fold cranberry sauce into batter. Pour into a greased and floured Bundt pan. Bake at 350° for 55 minutes or until done.
Cook cabbage leaves for 5 minutes. Cook butter and onion for 5 minutes. Add tomato, brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
Sift together the flour, baking soda, baking powder and salt; set aside. In a large bowl, beat together the butter and shortening. Add sugars and beat until fluffy. Beat in egg and vanilla. Beat in dry ingredients. Add the white chocolate chips and Macadamia nuts. Mix until well blended. Drop cookie dough from rounded teaspoon onto greased baking sheet. Space about 2 1/2 inches apart. Flatten top of each cookie slightly. Bake in center of a preheated 375° oven for 8 to 10 minutes or until lightly golden. Do not overbake. Remove from oven and let sit 5 minutes. With a spatula, move cookies to a wire rack to cool. Makes approximately 3 dozen.
Mix with mixer until spreadable. Makes 16 ounces. Serve with crackers or chips.
Spray deep skillet with nonstick coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3 to 5 minutes or until no longer pink. Reduce heat. Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, parsley, crushed red pepper and salt. Bring to boiling. Reduce heat and simmer covered for 10 minutes. Serve over hot cooked rice or whole wheat pasta.
Saute meat; pour off any fat. Put all vegetables and seasonings in a pot. Save orzo until soup has been simmering for about 1 hour. Add orzo and cook until soft. Season to taste.
Combine oranges, pineapple and milk in a bowl; blend with mixer. Add Cool Whip; blend. Add lemon juice; blend. Pour into pie crust. Keep cool.
Mix the ingredients as you would a meat loaf, using just enough milk to moisten. Shape into teaspoon size meatballs and bake in a 350° oven for 15 minutes.
Mix: In a large bowl, combine the margarine, butter and cream cheese. Add 2 eggs, 1 cup flour and 1 cup sugar. Mix on low speed until blended. (Repeat until all ingredients are blended.) Add vanilla and lemon extract flavors (blend well). Pour batter in cake pan. Bake at 300° to 325° for one hour and 15 minutes or until done.
Saute onion, celery and mushrooms in margarine. Cook mixed vegetables per package. In large pan, boil broth and gravy mix (which is dissolved in 1/2 cup cold water). Stir until thick. Add remaining ingredients (except biscuits). Bring to boil. Pour into sprayed 8-inch square baking dish. Separate 4 biscuits into 8 pieces and place on top of mixture. Bake at 350° until biscuits are done and pot pie is bubbly.
Add boiling water to Jell-O; stir to dissolve. Add the frozen strawberries; let set until it partially jells. Have your vanilla pudding mixed according to directions. Cut the cake layers in half to have 4 layers. In punch bowl, layer Jell-O with strawberries, cake layer, pudding and Cool Whip. Continue to do 4 layers. Put Cool Whip on top.
Melt margarine and add sugar. Boil for 2 minutes. Place graham cracker on foil lined pan. Pour mixture on crackers. Sprinkle with nuts. Bake for 10 minutes at 350°.
In 5-quart covered pan, heat corn oil over medium-high heat. Add onion and garlic; saute 3 minutes. Add remaining ingredients; bring to boil. Reduce heat; cover and simmer, stirring occasionally, 45 minutes. Serve over spaghetti.
Cut onion and bell pepper in strips. Saute in butter or oil until tender. Add string beans and tomatoes. Simmer about 20 minutes. Add seasoning. Delicious served with Spanish rice and barbecued chicken.
Blend avocados in blender or mixer until smooth. Add onions. Add lemon juice to keep dip from turning dark.
In a large saucepot, heat oil. Add flour and cook over low heat, stirring often, until "roux" (roux-a flavor base for gumbos, soups, sauces or gravies. It's a slowly cooked mixture of flour and oil. Another name for it is Cajun napalm) turns dark brown in color and develops a nutty aroma. Add onion, celery, green pepper and garlic. Cook until vegetables are tender. Slowly add chicken broth, a little at a time, stirring after each addition. Stir in tomatoes and juice, okra, bay leaf or leaves, file and the 3 peppers. Bring to a boil. Add chicken, shrimp, hot links or sausage and crab meat and simmer for 30 to 45 minutes. Serve with rice and Tabasco sauce, if desired. I prefer to place the rice in the gumbo for about 5 minutes prior to serving. Serves 6 to 8.
Mix milk, oil, eggs and onion and pour into dry ingredients. Cook in preheated 400° oven in 8 x 8-inch pan until top is browned (about 40 to 45 minutes).
Boil potato until soft (peeled). Cool and mash with fork, adding powdered sugar until it has pie crust consistency. May get watery when you start, but add sugar and it will get stiff like dough. Roll out like pie crust until thin. Spread with peanut butter and roll up into long strip (like you would sweet rolls). Cut into pieces about 1/2-inch thick. Enjoy!
Mix thoroughly by hand until dough is very soft. Pat out on cookie sheet. Brush top with unbeaten egg white. Sprinkle with sugar, cinnamon and sliced almonds. Bake in a 325° oven for about 20 minutes or until light brown. Cut in squares when warm.
Cook zucchini in large kettle, salted boiling water until tender, about 5 minutes. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to skillet and saute until onion is tender. Preheat oven to 350°. Stir onion-bacon mixture into drained zucchini; add remaining ingredients except Parmesan cheese and toss until well coated. Spoon zucchini into a 13 x 9-inch baking dish. Sprinkle with Parmesan cheese. Bake for 20 minutes or until bubbly. Makes 10 to 12 servings. Contains about 200 calories per 10 servings.
Cook pasta, drain and keep warm. In large skillet over medium heat, melt 2 tablespoons butter. Add chicken and mushrooms, cook about 5 minutes or until golden brown; stirring often. Add zucchini and bell pepper; cook about 3 minutes or until vegetables are tender crisp. Add wine and lemon juice; simmer one minute. Remove from heat, stir in basil and remaining butter. Add pasta and 1/2 cup Parmesan cheese; toss to mix. Place on platter to serve, sprinkle with remaining cheese.
Cook rotini and drain. Add all other ingredients. Mix well. Better if made the day before serving.
Put cranberries through food chopper, using grinder (frozen cranberries grind best). Add sugar and chill 2 hours. Fold rest of ingredients into berry mixture. Refrigerate 2 hours or freeze in 8-inch square glass dish and serve at a later date.
Combine the first 4 ingredients, beating well. Add dry ingredients alternately with milk, ending with flour. Beat well. Add flavoring. Bake in greased tube pan at 350° for 75 to 85 minutes. Let set for 1 day before eating.
Saute meat and onion about 10 minutes. Pour off liquid. Add tomato sauce, water and seasonings. Cover; simmer 10 minutes. Add cabbage and rice. Stir together, mixing well. Cover; continue to cook 18 to 20 minutes.
Brown beef; add onion and cook 2 minutes. Add spices, syrup and sugar. Cook 20 minutes, stirring often. Add water just to cover. Cook 20 minutes; add 1/2 cup sultanas and 1/2 chopped apple and 1 bay leaf. Thicken with flour. Serve over rice. Remove bay leaf before serving.
Cream shortening and sugars. Add eggs and vanilla. Blend oatmeal to make flour. Mix all dry ingredients together and add slowly to first mixture. Then add chips and grated chocolate. Drop by teaspoons. Bake at 375° for probably 8 minutes or so (or longer). Don't overbake.
Bring sugar, corn syrup and peanuts to a boil. Stir constantly. Reduce heat and cook until it reaches 300°. Remove from stove. Add soda. (It will foam real good.) Pour into buttered cookie sheet and cool.
Sift flour and dry ingredients together. Add beaten eggs and milk. Stir lightly. Add melted lard or Crisco. Mix well. Roll on well floured board to 1/2-inch thickness. Bake in a 350° oven until done.
In boiler add sugar and cocoa and milk and butter. On medium heat, bring to boil. Boil 2 minutes in large bowl. Mix peanut butter and salt and vanilla and oats; mix well. Drop by teaspoon on wax paper.
Place apples in buttered baking dish. Add water and sprinkle with nutmeg. Cover with crumb mixture made by creaming together cracker crumbs, butter and brown sugar. Bake until done.
Mix sugar, cocoa and milk in boiler. Bring to a boil. Stir occasionally until forms into a soft ball. Remove from heat. Add butter and vanilla. Cool, beat and pour in buttered dish. Cut into squares.
Mix and beat well. Pour into a greased and floured cake pan. Bake at 350° for 1 hour.
Saute ground beef in oil until it turns gray. Cook egg noodles by directions on package. Add all ingredients, except grated cheese and pour into baking dish. Top with grated cheese. Bake at 300° for 25 to 30 minutes.
In medium saucepan, combine flour and salt. Gradually add drippings. Stir in wine. Cook over medium until thickened, stirring constantly. Reduce heat to low. Stir in sour cream and heat through, but not to boil. This is an excellent gravy to use with all kinds of roasts.
Chop cabbage into small pieces. Boil in salt water until tender. Saute onions in oleo; add cheese. Allow to melt over low heat. When cheese is melted, add soup. Blend well. Add strained cabbage and mix well. Add bread crumbs until mix is a casserole consistency, about 3/4 to 1 cup. Season to taste. Put into a 2-quart dish. Sprinkle with bread crumbs. Bake at 350° for 20 to 30 minutes.
Brown seed in skillet over medium heat. Cream butter, sugar and egg until fluffy. Add flour and baking powder. Add vanilla and sesame seed. Drop on greased cookie sheets by 1/2 teaspoons about 1 1/2 inches apart. Bake at 350° for 8 to 10 minutes. Cool slightly and remove to wire racks.
Combine sugar, milk and butter in saucepan over medium heat. Cook and stir mixture until it reaches soft ball stage. Remove from heat and stir in Marshmallow Creme. Spread on cake and sprinkle with nuts.
Mix milk, lemon juice and egg yolks together, using a mixer for 2 minutes on high speed. Pour in cracker shell.
Heat oven to 350°. Grease a 9 x 13-inch pan. Cream the butter, peanut butter and sugars. Add eggs and vanilla. Stir in dry ingredients. Pour into pan. Sprinkle with chocolate chips. Bake 5 minutes. Swirl melted chips to marbleize. Bake 20 to 30 minutes.
Preheat oven to 350°. Partially cook the rice by halving the amount of water normally used. On a sheet of aluminum foil, layer the ingredients in order given, beginning with the rice. Wrap packet tightly and bake for 1 hour.