HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cheese and oregano. Separate rolls. Spread butter and sprinkle cheese mixture. Roll up lengthwise around sausages. Slice and bake according to package directions.
In a blender mix together the sugar, Wor. sauce, olive oil and vinegar. Then add to the dressing the seeds and blend for a few seconds. Just before serving, mix dressing with the strawberries and spinach.
Cook in heavy pan or skillet to 238° on candy thermometer. Add margarine and Spanish peanuts. Cook to 325°, stirring constantly. Remove from heat and quickly add baking soda. Stir as it foams, then spread thin on cookie sheet (buttered). Be sure to use raw peanuts.
Toss all vegetables with equal amounts of flour and corn meal. Fry as you would okra, using 1/2 shortening and 1/2 butter.
Brown beef in skillet. Add salt, tomatoes, water, rice, mushrooms and pepper. Bring to a full boil over low heat; cover and simmer about 25 minutes. Remove from heat and let stand 5 minutes before serving. Makes 4 to 5 servings.
Pour over squash mixture. Simmer for 30 minutes. Pack in hot jars. Process pints 10 minutes in boiling water bath.
Brown meat in oil. Add vegetables, beef broth and soy sauce. Cover; cook over heat for 10 minutes, or until vegetables are tender. Stir often. Combine water and cornstarch; add to meat mixture. Stir until thickened. Serve over hot rice.
In a large saucepan, combine water and salt. Bring to boil. Add shrimp and simmer 1 to 3 minutes or until shrimp turn pink; drain.
Cook spaghetti and drain; cool. Mix McCormick Salad Supreme and salad dressing; add vegetables and spaghetti. Let sit overnight.
Mix. Pour over hot crust and bake for 20 to 25 minutes at 350°. Cool. Cut into squares. Sprinkle with sifted confectioners sugar.
Saute onion, garlic, mushrooms and green pepper. Add the beans, tomatoes, spices, salt and wine. Simmer for 30 minutes. Layer tortillas, sauce and 3 tablespoons grated Jack and 3 tablespoons cheese mixture. Repeat until all used up, ending with layer of sauce. Garnish with cheese, yogurt and black olives. Bake at 350° for 15 to 20 minutes or until bubbly.
Mix together meal, butter, salt and sugar. Then pour 1 cup boiling water over the mixture and mix well. Add buttermilk, soda and eggs. Bake in Pyrex baking dish 1 hour at 350°.
Drain crabmeat (if canned); chop if fresh. Set aside. Butter a 6 cup straight sided casserole (most important; don't use a bowl). Layer by thirds the fish, bread and cheese. Sprinkle between layers the onion and parsley. Beat together eggs, milk, butter and mustard. Pour over layers. Cover; chill overnight (or at least 3 hours). Bake at 350° for 1 hour and 15 minutes.
Warm soup and mix in gelatin until dissolved. Blend cream cheese and mayonnaise until smooth. Mix with soup and gelatin mixture. Add rest of ingredients and pour into greased mold. Make the night before.
Heat olive oil in medium size pan. Add onion. Saute 2 minutes. Add garlic; saute 1 minute. Add tomatoes and tomato sauce; heat to boiling. Add tomato paste; simmer 15 minutes, stirring occasionally. Stir in sugar, oregano, basil, red pepper, salt, sun-dried tomatoes and mushrooms. Simmer 15 minutes more and pour over your favorite noodles.
Bring to a boil; add the cucumbers. Mix and boil slowly for 10 to 15 minutes. Put in jars and seal.
Saute onion in bacon drippings in large saucepan until tender. Add beans, ground beef, water, tomato sauce, chili powder, salt, brown sugar and molasses; mix well. Simmer, covered, for 40 minutes. Yield: 4 servings.
Combine broth, soups, pimento strips, cheese spread, onion and chili powder in a saucepan. Simmer for about 15 minutes, stirring occasionally. In a 9 x 13-inch Pyrex dish, layer the following: 1/3 of the corn chips, half of the chicken, half of the sauce, 1/3 of the corn chips, instant rice and half of the chicken. Pour the remaining sauce over this. Top with the remaining corn chips. Bake uncovered in a preheated 350° oven for 25 to 30 minutes or until bubbly. Yields 6 to 8 servings.
Mix the first 4 ingredients. Bake at 350° for 30 minutes (40 minutes if recipe is doubled). Stir occasionally while baking. Spread 2/3 of the crumbs in a 9 x 13 x 2-inch dish; let cool.
Cook onion and pepper in hot oil till tender. Stir in flour. Add rest of ingredients except shrimp and rice. Cover and simmer 20 minutes.
Preheat oven to 350°. Mix all ingredients together and pour into a casserole dish. Cover casserole and bake 30 minutes. Remove cover and bake 15 minutes, until cheese is bubbly and crusty on edges.
Cook carrots 10 minutes; drain and set aside. Bring tomato mixture to boil. Pour over carrots and set aside. Chop 1 medium onion and cut up 1 large green pepper. Add to carrots. Refrigerate overnight.
Line loaf cake pan with vanilla wafers and melted oleo. Cream powdered sugar and 1/2 cup oleo. Add next three ingredients. Pour over the wafers and freeze. Whip Dream Whip or use frozen whipped topping and beat in maple pancake syrup. Add marshmallows and pecans. Pour over first layer and refreeze. Serves 12 to 15.
Boil dates, sugar and butter until pasty; add Rice Krispies and nuts. Roll into balls, then roll into powdered sugar.
Cook noodles as directed on package; drain. Add chicken, soup, milk and cheese; mix well. Put in casserole dish and bake 20 minutes, uncovered, in 425° oven.
Thaw vegetables. Place in a large stockpot all of the ingredients except spaghetti sauce. Bring to a boil. Lower heat and cook slowly for 30 or 40 minutes. Add spaghetti sauce and simmer for another 30 minutes. You may add any vegetables or leave out any of the vegetables that you choose except tomatoes. This makes about 1 1/2 gallons of soup, rather thick, you may even call it goulash.
Arrange chicken in baking dish, one-quart size. Saute bread crumbs, celery and onion in oleo. Add milk and eggs, then seasoning. Pour over chicken. Spread soup over top. Cover with bread crumbs. Bake at 350° for 45 to 60 minutes.
Coat chicken breasts with flour, paprika, garlic, salt and pepper. In large frying pan, brown chicken quickly in vegetable oil. Place browned chicken in single layer in shallow baking pan. On each chicken breast, layer mushrooms, then cover with Mozzarella cheese. Bake, uncovered, at 350° for 35 to 40 minutes.
Make 1 package strawberry jello according to package directions. Let chill until starting to thicken. Put layer of strawberries in an 8 x 8 x 2-inch pan and pour jello over the strawberries. Chill until firm. Make 1 package jello according to package directions, using a little less water than what it calls for. Chill until slightly thickened. Beat with pint of softened ice cream until mixed well. Pour on top of strawberry mixture. Refrigerate until firm before serving.
In saucepan, heat brown sugar, syrup and margarine until margarine is melted and mixture is bubbly. Pour into a 9-inch round cake pan. Cover with chopped nuts. Place biscuits over mixture. Bake at 400° for about 15 minutes or until golden brown. Let set about 2 to 3 minutes and turn over onto plate.
Mix last 4 ingredients and add to the other items. Chill. Serve 18 to 20.
In a large soup pot, add water and beef stew meat. Combine with all other ingredients. Cover; bring to a boil and simmer for 1 1/2 hours or until the meat is tender. Serve with cooked noodles. This stew can be frozen. To make the stew thicker, use 3 1/2 cups water instead of 7 cups. In a small bowl, mix 3 tablespoons water and 2 1/2 tablespoons cornstarch to make paste. Stir in a little at a time until the sauce becomes clear and thickens. Garnish with chopped onion or chopped parsley. Serves 6.
Mix oleo, cocoa, flour, salt, eggs and sugar well. Add pecans. Bake in 10 x 15-inch pan about 30 minutes or until fork comes out clean. When cake is done, add a layer of miniature marshmallows and return to oven until melted or light brown.
Preheat oven to 375°. Butter a 1-quart shallow casserole. Mix together in a small bowl fruit juice, rum and sugar. Season chicken with salt and cayenne pepper to taste. Dredge chicken in flour. Brown in 10-inch skillet with 4 tablespoons olive oil. Transfer chicken to casserole. Add green peppers and onion to remaining oil in skillet and saute until clear and lightly browned. Spread over chicken. Pour juice mixture over chicken. Bake 30 minutes.
Mix ingredients. Cut English muffins in half. Spread ingredients on muffins and bake at 350° until bubbly, about 20 minutes.
In large skillet, brown chops in hot oil (375°); remove chops. Add celery, onion and green pepper; cook lightly. Drain fat. Stir in remaining ingredients; add chops. Bring to boil. Simmer, covered, for 30 minutes. Makes 4 servings.
Heat milk. Mix sugar, flour and salt. Add mixture to warm milk, stirring constantly. Add beaten egg yolks, stirring as you add them. When mixture thickens add peanut butter. Pour into baked pie shell. Meringue on top.
Simmer first 5 ingredients for about 20 to 30 minutes, until vegetables are done. While vegetables are cooking, mix flour with melted margarine, over medium-low heat, stirring constantly. Cook for about 5 minutes, until a light peanut color. Slowly pour 2 to 3 cups vegetable mixture into flour mixture, stirring vigorously until smooth, then add this back into the rest of soup. Add Cheez Whiz and Cheddar cheese. Stir until melted. Add warm cream. Makes about 2 1/2 quarts.
Mix well. Form into 1-inch balls. Bake at 325° for 20 minutes. Uncooked balls freeze very well.
Cream shortening and sugar. Add eggs and vanilla. Add flour and salt and mix well. Add oatmeal, nuts, dates and chocolate chips. Place in a 9 x 13-inch greased pan. Bake at 350° for 20 minutes. Do not bake longer. Cut in squares.
Heat oven to 350°. Grease pie plate. Place all ingredients except topping in blender. Blend on high speed, stopping blender occasionally to stir until smooth (about 3 minutes). Pour in pie plate. Bake just until puffed and center is dry, about 30 minutes. (Do not overcook.) Mix topping and spread carefully over top. Cool. Refrigerate until chilled, at least 3 hours. Serve with sweetened fresh fruit, if desired.
Mix peanut butter, powdered sugar, vanilla and margarine. Roll into balls and chill. Melt chocolate chips and shortening in a double boiler over water. Stick a toothpick in the balls and dip in chocolate. Place on waxed paper. Do not completely cover the ball with chocolate.
Preheat oven to 350°. Grease an ovenproof dish. In a saucepan, heat oil, add onion and fry until softened. Add tomatoes, tomato paste, cayenne, paprika, Worcestershire sauce, salt and pepper. Bring to a boil, then simmer, uncovered, about 20 minutes until thickened. Spread a little sauce over each tortilla. Sprinkle with crab meat and Mozzarella cheese, then roll up, tucking in the ends. Put into prepared dish, cover and bake 20 minutes. Place lettuce on individual serving plates. Peel and slice avocado, brush with lemon juice and arrange on the lettuce. Place 2 burritos on each plate on top with the tomato sauce and a spoonful of sour cream. Serve any remaining tomato sauce separately.
Wash pepper. Remove centers and soak in water overnight. Grind peppers in food processor or blender. Remove crusts from bread. Break up bread and soften in cream. Brown chicken in oil; remove chicken. Brown onion and garlic in same pan. Add chicken broth, salt and pepper. Bring to boil; add chicken. Simmer over low heat for 1 hour. Sprinkle with cheese; garnish with eggs and olives before serving.
Preheat oven to 475°. Season pork chops with garlic salt and lemon pepper. Add Italian dressing, pepper and onion. Cover with tinfoil and place in oven. Cook at 450° to 475° for 45 to 60 minutes. Check while cooking for water level.
Soak corned beef in water for 2 hours; drain. Place corned beef and water in Dutch oven; simmer, covered for 3 hours or until tender. Add potatoes and cabbage, continuing to cook for 30 to 40 minutes or until vegetables are tender.
Cook, cool and squeeze to drain the spinach. Combine mayonnaise and milk. Beat until smooth with wire whisk. Stir in and blend sour cream. Add spinach and remaining ingredients. Mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve with fresh vegetables. Makes 3 2/3 cups.
Combine Crisco, milk and boiling water. Whip with a fork until like whipped cream. Add flour and salt and mix.
Blend all ingredients, except mushrooms and lettuce in a large nonaluminum bowl. Add sliced mushrooms and toss very well. Arrange lettuce on individual serving plates and place mushroom salad in center.
Brown meat and onions. Stir in sauce, beans, chili powder, salt and pepper. Break the taco shells in half at fold. Arrange on the bottom and sides of a 9 x 13-inch pan. Spoon mix over the taco shells. Sprinkle with cheese. Bake at 350° for 15 to 20 minutes. Top with shredded lettuce and tomatoes. Serve.
Mix bread cubes with grated cheese. Pour 1/4 cup butter over and mix lightly. Put 1/2 of mixture in baking dish. Cook asparagus and set aside. Place 1/4 cup butter in saucepan; melt. Add flour, salt and pepper; blend well. Stir in milk and chicken broth and cook, stirring, until thickened and smooth. Add chicken and lemon juice; blend well. Place cooked asparagus over bread-cheese-butter mixture in dish. Top with chicken in sauce. Sprinkle remaining bread cubes-cheese-butter over top. Bake at 350° for 30 minutes or until bubbly.
Dissolve first 3 ingredients and set aside. Mix water, shortening and salt. When all ingredients are melted and cool, add 1 beaten egg. Mix all ingredients well. Add 3 cups plain unsifted flour. Knead well with mixture. Place in the refrigerator overnight, covered. Let rise and knead again. Roll out and let rise at least 1 1/2 hours before baking. Bake at 400° in a preheated oven.
Mix well and put into a greased casserole. Bake at 325° for 30 to 35 minutes.
Cook broccoli and drain. Mix all ingredients together except for bread crumbs and put in a casserole dish. Combine bread crumbs with 1 to 2 tablespoons of butter and put on top of broccoli mixture. Bake at 350° for 30 minutes.
Cook macaroni as directed on package; place in ungreased 2-quart casserole. Melt 2 tablespoons butter in saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat, stirring constantly, until sauce boils. Boil 1 minute. Stir in onion and cheese; heat until cheese is melted and sauce is smooth. Pour over macaroni; dot with 1 tablespoon butter. Cover and place in 375° oven; bake 30 minutes. Uncover; bake 15 minutes.
Place chicken in large baking dish. Spoon mixture on each piece of chicken. Top with 1 slice of Muenster cheese; tuck in edges. Sprinkle with chives or shallots. Bake 10 minutes at 450°, then 1 hour at 350°.
In a noncorrosive bowl, place tomatoes, garlic and basil or parsley. Add olive oil and Brie cheese. Stir gently. Leave out of the fridge for at least an hour. Serve over hot pasta. Delicious!
Sift flour and salt together. Cut in butter. Add yeast (crumbled), sour cream, eggs and vanilla. Mix with hands. Set in refrigerator overnight. Next day sprinkle board with 3/4 cup sugar. Roll dough into 8 x 16-inch rectangle. Fold two ends toward center and turn, roll again, repeat 4 times to roll all the sugar in. Finally roll to 1/4-inch and cut in strips. Twist in forms of a horseshoe twist. Bake 15 minutes at 375°.
Marinate roast in beefy onion soup mix all day and night (turn often). Preheat gas grill; sear roast on both sides. Turn grill to low setting and baste well. Cook until inside temperature is about 140° to 150°.
Beat eggs; add all ingredients to shredded chicken. Put in flat Pyrex dish. Spread crackers or corn flake crumbs over the top. Bake an hour at 325°. Use 9 x 11-inch pan.
Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze one half for future use. Tear other half into small pieces. Mix pineapple and mandarin oranges. Prepare pudding as directed, except use skim milk. Layer half each of the cake pieces, fruit mixture and pudding in 2-quart bowl. Repeat, making approximately 3 layers. Sprinkle with walnuts and garnish with cherries. Refrigerate 2 hours.
Mix ingredients (except vanilla) in saucepan and bring to a rolling boil, stirring constantly, about 1 minute. Cool and add 1 teaspoon vanilla. Beat until thick enough to spread.
Cut beef into strips about 1/4 x 2-inches. Slice the onion in 1/4-inch slices and then the slices in half. Melt the butter in a pan and saute the onions and mushrooms. When the onion is limp, push the mushrooms and onions to one side and add the meat. Brown it quickly on all sides, takes about 5 minutes. Then carefully add sour cream, salt and pepper and a dash of mustard, nutmeg and paprika. When sauce is thoroughly hot, serve over cooked rice. Serves 4.
Chop up cranberries and pour sugar on them. Let stand. Make jello and let stay in icebox to chill. Put all chopped ingredients in and let sit overnight.
Saute garlic in 1/2 cup olive oil and 1/2 cup butter until golden. Add clams, clam juice, parsley, salt and lemon juice. Simmer 5 minutes. Put 1 teaspoon oil or butter in water. Bring to boil. Add linguini and cook 6 minutes. Drain linguini; place on platter. Pour wine into simmering sauce. Cook 1 more minute and pour over linguini. Serves 8.
Mix first 4 ingredients, plus 1 1/2 cups of crushed crackers. Pour in buttered casserole dish and top with other 1/2 cup of crackers. Bake at 350° for 30 to 40 minutes. Let cool 10 minutes.
Brown chops in oil and drain off fat. Sprinkle onion and garlic over and around chops. Combine next 7 ingredients. Mix well. Stir in juice and pour over chops. Place orange slices and pepper rings on chops. Simmer covered about 50 minutes or until chops are tender. Stir sauce and baste occasionally. Add small amount of water if needed.
Brown hamburger. Add salt and garlic powder. Add remaining ingredients. Bring to a boil. Simmer 20 minutes. Serve over rice or noodles.
Mix all ingredients together well, using hands. Mix up another mixture of flour and dry milk (1/2 cup flour and 2 tablespoons milk). Spread some on rolling board. Roll meat mixture onto board. Sprinkle with flour mixture and roll with rolling pin to about 1/2-inch thickness. Cut into shapes for steaks and fry in hot fat (but not smoking) until just brown. Do not overcook. Remove from pan. Make a thin gravy, return meat to pan and simmer until meat is done.
Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased (or Pam sprayed) 9 inch pie pan. Let stand 5 minutes, then sprinkle with coconut. Bake in 350° oven for 40 minutes. Watch after 30 minutes, so that pie does not over brown. Serve warm or cold. It makes its own crust.
Partially freeze steak. Cut into strips 2 to 3 inches long. Combine flour with salt and dredge strips; brown in lard drippings in a frying pan. Pour off fat. Add 1/2 inch celery pieces and water. Cover tightly and cook slowly for 15 minutes. Add can of tomatoes, green pepper (sliced), sliced onion, minced garlic, bay leaf and cayenne pepper. Cook slowly, covered, for 30 minutes. Serve over noodles. Can substitute fresh tomatoes.
Combine sugar, butter and milk in 3-cup glass measure. Microwave on High, uncovered, for 4 1/2 to 5 minutes or until mixture starts to boil, stirring once. Microwave on High, uncovered, for 5 minutes. Stir in chocolate chips until smooth. Add marshmallow cream, vanilla and nuts. Pour into greased baking dish (12 x 8-inches), cool until set and cut into squares.
Drain mandarin syrup into a container and set aside the fruit segments. Chill the syrup. When cold, add ginger ale and coloring. Pour over crushed ice or ice cubes in punch cups, garnish with cherries and mandarin segments. Serves 10.
Boil chicken until done. Drain and cut up into bite size pieces. Layer in the bottom of a casserole dish. Mix sour cream and cream of chicken soup together. Pour mixture over chicken. Sprinkle poppy seed over soup mixture. Crumble up Ritz crackers and spread over dish. Then sprinkle cheese on top. Bake at 350° for 20 to 30 minutes or until cheese is melted.
Cream margarine and cream cheese; add remaining ingredients. Serve with crackers. Wonderful!
Mix in order given and beat until smooth. Drop about 1 1/2 tablespoons in a mound on cookie sheet. Bake 8 to 9 minutes at 350°. Frost half the cookie with frosting, the other half with chocolate frosting.
Put chicken on wax paper. Flatten to 1/4-inch. Sprinkle both sides with salt, pepper and garlic. Place a slice of ham and cheese in center of each chicken roll and secure with toothpicks. Dredge in flour; brown chicken on both sides in oil. Combine chicken broth, soup and mushrooms. Pour over chicken; bring to a boil. Cover; reduce heat and simmer 30 minutes. Serve with rice. Makes 6 servings.
Saute onion in butter. Add beef and cook until done. Add mushrooms, garlic salt and soup (do not dilute soup). Simmer 15 minutes. Add sour cream.
In small skillet, brown beef in margarine and oil. Add green pepper and cook until tender. Put beef and peppers in ungreased 1 3/4-quart casserole. Sprinkle with onion. In separate bowl, combine chili with beans, enchilada sauce, tomato sauce, brown sugar, 1 cup corn chips and 1/2 cup cheese. Stir into beef mixture. Bake uncovered at 375° for 30 minutes. Remove from oven and spread sour cream over top of casserole. Sprinkle with 1/2 cup cheese. Make a border of corn chips. Bake 5 minutes longer.
Saute onion and bell pepper in margarine until onion is translucent. Add ground beef; cook until brown. Drain off fat. Add spaghetti; simmer for 10 minutes.
Saute chicken in skillet with a small amount of oil. Season chicken with salt and pepper to taste. Place chicken in baking dish. Place sliced potatoes over chicken. Add cream of mushroom soup over potatoes. Cover baking dish. Bake for 1 hour in 350° oven. Serve with salad and hot rolls.
Melt marshmallows in milk with butter over low heat. Add cut up fruit, nuts and graham cracker crumbs. Mix well. Pack firm in wax-lined loaf pan. Chill for 2 days.
Grease a loaf pan. Drain pineapple well and line pan with it. Sift cake mix over pineapple. Dribble one stick melted margarine over cake mix. (Cover the cake mix with the margarine.) Bake at 350° for about 25 minutes. It's good with whipped cream or just plain.
Pound flour into meat. Cut into serving sizes. In a skillet, brown meat in shortening. Pour off fat. Add remaining ingredients. Cook over low heat for 1 1/2 hours. Pour over cooked rice. Makes 6 servings.
Cook milk and evaporated milk. Mix and add remaining ingredients to hot milk and cook until it thickens, stirring constantly. Strain and freeze.
Mix fruit and nuts. Over this pour boiling water and soda. Add sugar and egg, then flour, salt and vanilla. Bake slowly for 1 hour in a loaf pan, which has been greased. After one hour, insert knife in loaf. If it comes out clean, it's done. Bake at 225°. Serve with cream cheese.
Cook squash and onion together until tender; drain. Add cheese, bread crumbs, margarine, egg, milk, salt and pepper to the cooked squash and onion. Stir to mix. Pour into a greased pan. Bake at 350° until firm and slightly brown.
Peel and slice banana. Cut peaches in chunks. Combine ingredients in electric blender. Whirl until smooth and fluffy. Yields 10 (1/2 cup each) servings; 44 calories per 1/2 cup serving.
Melt margarine; add Worcestershire sauce, garlic powder and nuts. Stir; pour over cereal. Mix well. Bake in 250° slow oven for 30 to 40 minutes, stirring 3 to 4 times.
Beat topping,	lemonade concentrate and condensed milk in large bowl	of electric mixer. Pour into pie shell and chill 1 hour before serving. Frozen limeade concentrate may be used in place of lemonade for a lime pie.
Mix all ingredients thoroughly except almonds and egg white. Pat dough firmly into 9 x 13-inch pan. Brush with unbeaten egg white. Lightly score the top into 24 bars. Place an almond in center of each bar. Bake until golden brown in a 350° oven for 20 to 25 minutes. Cool and cut.
Cook shrimp according to package directions. Plunge into cold water. If necessary, devein with sharp pointed knife. Rinse in cold water.