HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add uncooked rice into an 8 x 8-inch pan. Brown onion and green pepper in a small amount of butter in saucepan. Then put over rice. Brown chops in same pan as onion and place over pepper and onions. Add brown sugar to drippings and enough water to dissolve. Pour over chops. Pour 1 cup of water over chops and tomato sauce. Sprinkle salt over top of sauce. Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes longer. Serves 4.
In 1-quart casserole, blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes or until hot; stir. Top with chips. Bake 5 minutes more.
Saute celery and onion in butter until tender. Blend in flour until smooth. Add remaining ingredients and stir over medium heat until slightly thickened. Reduce heat and cook slowly for additional 15 minutes.
In a Dutch oven, add oil and butter. Dredge beef cubes in flour and salt; brown on all sides. Remove from pan. Add olive oil and onions to pan drippings in Dutch oven. Cook over medium heat about 5 minutes, until onions are translucent. Add tomatoes and Vermouth; stir, scraping up browned bits. Add beef cubes to pan. Add basil, bay leaf, garlic, and if necessary, enough hot water to cover meat, about 1-inch. Reduce heat and simmer, uncovered, about 1 1/2 hours, until meat is tender. Add peppers; cook and simmer another 15 minutes. Discard bay leaf and season with salt and pepper.
Cook ground steak, onion, pepper and celery in margarine until meat turns gray. Add tomato soup, mushrooms, salt and pepper. Simmer until heated. Put a small amount of sauce in bottom of 2 1/2-quart casserole. Alternate layers of cooked spaghetti, meat sauce and shredded cheese, making 2 layers. Top with mushroom soup. Cover and bake at 325° for 45 minutes or until bubbly. Place sliced olives on top after baking.
Mix all ingredients in bowl except hot water. Then alternate mix and hot water. Mix for 2 minutes. Batter will be very thin. Bake at 350° for 30 minutes or until toothpick comes out of center clean.
Mix together mustard and salad dressing. Coat chops with this mixture and sprinkle with pepper. Cover and cook in a skillet on medium-low heat for 20 minutes. Turn and add onions around chops. Cover and cook 5 to 10 minutes more. Serve topped with onions and pan juices.
Prepare all of the ingredients separately. Mix together cut-up chicken, Stove Top stuffing and mayonnaise. Stuff cooked shells with this mixture.
Cook together until thickened. Good used on leftover roast beef and heated in oven 30 to 45 minutes. Also as a steak sauce. Keeps in refrigerator a long time.
Brown ground beef and drain; add other ingredients. In crock-pot or slow cooker, cook on high for 1 hour, then cook on slow heat for 4 to 6 hours.
Preheat oven to 375°. Beat egg, shortening, butter, vanilla and 1/2 of the cake mix until smooth. Then stir in remaining cake mix until smooth. Roll dough out and cut in any desired shape or square. Bake 8 to 10 minutes.
Mix first 5 ingredients together. Pour into three 8-inch cake pans. Bake at 350° for 25 minutes or until toothpick comes out clean. Let cool. Mix pineapple, sugar and Cool Whip together well. Put on cooled cake.
Combine half butter with celery, onion, mushrooms and parsley; saute. When onion and celery are transparent (not brown) add milk, cream and desired amount of seasonings. Heat to warm temperature.
Heat oven to 350°. Grease and flour two 9-inch round pans. In large bowl, combine all the dry ingredients. Add eggs, milk, oil, vanilla and almond. Beat on medium speed for 2 to 3 minutes. Stir in boiling water; it will be thin. Pour into pans and bake 30 to 35 minutes. Cool and frost with favorite icing.
Boil all ingredients except chicken 2 to 3 minutes. Add chicken pieces, small. Simmer 5 minutes. Serve over hot rice, noodles or Chinese noodles. Expect compliments!
Peel and core tomatoes; place in a large pot. Peel and finely chop onions. Finely chop bell peppers and hot peppers, then add spices, sugar and vinegar. Stir ingredients thoroughly. Cook until thick. Stir often to keep from sticking. It will take about 3 hours to cook down. Pour in jars and seal.
Cream sugar and butter. Beat in eggs one at a time. Stir in pineapple. Fold in bread cubes. Turn into 1 1/2-quart greased casserole pan. Bake uncovered 1 hour at 350°. Serves approximately 10 to 12.
Melt cheez whiz, sour cream and Velveeta in milk. Add parsley, sausage, salt and pepper. Pour this mixture over potatoes and onion flakes. Bake at 350 degrees until cheese melts and is bubbly.
Mix jello with boiling water and gelatine. Add crushed pineapple, strawberries juice and all. Pour half of this mixture into 13 x 9-inch Pyrex dish putting the reserve aside. Refrigerate mixture in pan until firm (about 30 minutes). Remove from refrigerator. Spread sour cream onto firm mixture evenly with rubber spatula. Add remaining reserve.
In large skillet, brown onion and bell pepper until tender; add ground beef and brown, then drain grease. In same skillet, add cooked rice. Sprinkle chili powder (about 3 tablespoons); salt and pepper to taste.
Drain liquid from clams and add water to make 3 cups. Crumble crackers into milk to soak. Cook finely diced salt pork in large kettle until crisp and golden. Remove and drain; pour off all but 2 tablespoons drippings. Add onion and cook gently until soft. Add clam liquid, potato, salt and pepper. Simmer until potato is tender, about 15 minutes. Stir in milk, clams and butter, cut in bits. Heat very slowly until soup is hot and flavors well blended, but do not boil. Add salt pork bits and ladle into warm bowls. Serves 6 to 8.
Melt margarine in saucepan. Stir in brown sugar and allow to cool slightly. Beat in eggs, one at a time. Add sifted flour, powdered sugar and salt. Add chocolate chips and nuts. Pour into a jelly roll pan, spreading the dough out. Bake at 350° for 20 to 30 minutes.
Heat oven to 350°. Grease a 9-inch round pie plate. Put the first 5 ingredients into blender. Cover and blend on high 15 seconds. Add cream cheese, cut in 1/2-inch squares and softened. Cover and blend on high 2 minutes. Pour into pie plate. Bake 40 to 45 minutes until center is firm. Cool. Spread on your favorite fruit topping or cheesecake topping (mix remaining ingredients). Enjoy!
Combine egg, milk and flour. Beat with a whisk. Melt butter in frying pan and pour batter, using 1/4 cup for each crepe into pan. When finished, fill crepe with jelly. Roll it up and sprinkle with powdered sugar. Enjoy!
Cut up candy slices and dates. Add 1/2 cup of the flour. Toss to keep from sticking together. Add nuts and coconut; mix well. Cream butter. Add sugar and beat well. Add eggs, one at a time, beating well. Combine soda with buttermilk. Add alternately with flour; blend well. Add candy mixture.
Brown hamburger and onion. Cook noodles and drain. Melt cheese in milk, but do not cook. Mix all ingredients together and bake at 350° for 30 to 35 minutes.
Dissolve yeast in warm water. Let stand 5 minutes. Combine biscuit mix and sugar. Gradually add to yeast mixture. Stir well. Turn onto floured board and knead until smooth (10 minutes). Roll dough into 12-inch circle. Cut into 12 wedges. Roll up, beginning at wide end. Place on greased baking sheet point side down. Cover and let rise in warm place for 1 hour or until double in bulk. Bake in 400° oven for 10 to 12 minutes or until golden brown. Makes 12.
Preheat oven to 350°. Mix flour, margarine and 1/2 cup pecans and spread on bottom of pan. Bake for 15 minutes. Mix the cream cheese, powdered sugar and 1 cup Cool Whip. Spread over cooled crust. Mix pudding, milk and vanilla until thick. Spread over previous layers. Top with remaining Cool Whip and sprinkle with 1/2 cup pecans. Chill and serve.
Beat eggs until lemon colored. Cream with sugar, adding milk and dry ingredients, stirring as little as possible. Use a heavy wax paper to line bottom of large, shallow pan. Bake at 350° until brown around the edges. Sprinkle a towel with sugar to take it up on. Hurriedly, trim the brown edges off and spread with jelly. Roll at once and keep rolled in towel as you eat it.
Put all together in a plastic bag and shake very well to coat all. Bake in a 9 x 13-inch pan at 450° for about 40 minutes, until tender and golden brown, stirring occasionally. Sprinkle with parsley and enjoy.
In large Dutch oven, combine the first 4 ingredients. Bake at 275° for 3 hours and 15 minutes. Stir in oven several times during cooking time. Cook to firm ball stage. Let cool 1 hour. Beat with electric mixer for approximately 10 minutes. Add nuts and vanilla; pour into buttered pan.
Mix together 2 sticks margarine, 1/2 cup powdered sugar and 2 cups flour. Spread evenly on ungreased cookie pan which has sides. Bake at 350° for 15 minutes until lightly browned. Beat eggs; mix remaining ingredients and pour into cooked pastry. Bake again at 325° for 20 minutes or until browned. Sprinkle powdered sugar over top.
Brown 6 to 8 hamburgers; put in casserole or let in pan. Cover with sliced onion and pour sauce over top. Either cover and simmer or bake in oven at 350° for 1 hour.
Place sherbet and ice cream in bowl; over this pour lemonade and orange juice that have been diluted in water. Stir to break up and slightly melt ice cream and sherbet. Add ginger ale last.
Cook first 5 ingredients, stirring until thick; let cool. Slice bananas in pie shell. Add vanilla to custard and pour over bananas. Beat egg whites stiff. Add 4 tablespoons sugar. Put on top of pie and brown in hot oven.
Combine sugar, flour and corn meal; toss lightly. Add remaining ingredients in this: eggs, margarine, lemon rind, milk, lemon juice, lemon flavoring and salt. Beat with mixer until smooth and thoroughly blended. Pour into pie shell. Bake at 375° for 15 minutes. Lower heat to 300°. Bake 35 to 45 minutes.
Cream butter and 1 1/2 cups sugar, then mix all ingredients except nuts and 2 teaspoons sugar together. Cream well. Put 1/2 of the batter in tube pan. Mix nuts with cinnamon and 2 teaspoons sugar. Then put 1/2 of the nut mixture on top of batter. Pour in other half of batter and the rest of nut mixture on top. Start in cold oven. Bake at 350° for 55 minutes.
Cook and drain the macaroni. Mix together the sugar, vinegar, oil and pepper well and pour over the macaroni. Let stand overnight in refrigerator.
Melt chocolate and shortening over hot water. Blend in sugar and eggs; add vanilla. Sift flour, baking powder and salt together, then add to chocolate mixture. Mix well, but do not beat. Add pecans. Pour into a greased 8-inch square pan. Bake at 350° for 30 minutes. Cool and cut into squares.
Drain artichokes. Coarsely chop artichokes. Put artichokes, cheese and mayonnaise in a bowl and mix thoroughly. Put mixture in a baking dish and bake in a 350° oven for 20 minutes.
Prepare jello as directed. If canned fruit is used, the juice may be used as the cold water. Add sliced strawberries. Break angel food cake into medium sized chunks and place into jello mix, do not stir as cake turns to mush. Chill to set. Spoon into dessert dishes and top with whipped cream. Easy and good! Any fruit can be used with a complementary jello.
Combine the first 6 ingredients and bake in three 9-inch cake pans at 350° for 35 minutes.
Mix all the ingredients together. Put in greased baking pan. Bake at 350° for 30 to 45 minutes. Do not overbake.
Preheat oven 359 degrees. Grease and flour 10 cup bundt i pan. Melt morsels in medium microwave safe bowl, for one minute. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool slightly.
Boil milk and sugar together for three minutes. Add vanilla, saltines and peanut butter. Mix well. Pour into buttered pan.
Use enough flour to make a stiff dough that you can handle. Bake at 350°. Roll in 4x sugar.
Cream butter, sugar and vanilla well. Add flour and nuts and form into small balls. Bake at 350° for 10 to 15 minutes. Roll into powdered sugar while warm.
Mix apples with sugar. Add oil, nuts and vanilla. Sift flour, soda, cinnamon and salt into apple mixture. Batter should adhere together. Add water if moisture is needed. Mix well and bake about 1 hour at 350°. Serve with whipped topping or cream.
Melt margarine in 2-quart casserole. Mix stuffing with margarine, saving some for topping.
In large skillet, cook beef and drain. Add salsa, Miracle Whip, corn and chili powder and mix well. In 2-quart casserole dish, layer meat, chips, cheese. Repeat this sequence. Bake at 350° for 20 minutes. Can top with lettuce and chopped tomatoes.
Place all ingredients in large plastic bag. Shake until potatoes are evenly coated. Empty potatoes into baking pan. Cook at 450° about 45 minutes or until potatoes are tender. Be sure to stir potatoes occasionally to keep from sticking.
Mix dry ingredients. Beat egg. Melt margarine and mix both with milk. Add to dry ingredients. Beat/mix until well blended. Pour into greased 8 x 13-inch cake pan. Bake at 350° for 35 to 45 minutes.
Saute onion in margarine; add chicken soup, broth, chilies and onions. Mix well. Line buttered 9 x 12-inch casserole with Doritos. Pour in chicken mixture; top with additional Doritos. Sprinkle top with cheese. Bake at 350° for 45 minutes or bubbly. Serves 8 to 10.
Brown hamburg and onion. Add water and stir until mixture is fine in texture. Add other ingredients and simmer about 3/4 hour. Makes about a quart. Can be frozen.
Put sugar, cocoa, milk and margarine in a saucepan. Boil for 2 minutes, stirring frequently. While still hot, pour over oatmeal mixture. Mix well and let stand for 3 to 4 minutes. Drop by spoonfuls on wax paper.
Slice the potatoes and place in bottom of casserole dish. Add butter to cover potatoes, not heavily, and spread mushroom soup over the top. Cover and cook for 40 minutes at 350° with pan covered tightly. Then add cheese on top and bake for an additional 10 to 15 minutes. For a different taste add onions.
Mix together ingredients and put in serving bowl. Put in refrigerator overnight or 6 hours at least.
Boil in heavy iron skillet the sugar, water, vinegar and molasses. Stir frequently. Add cream of tartar. Cook until brittle testing in cold water. Remove from heat; add butter, soda and vanilla. Pour into buttered pan until cool, then butter hands and pull until you can't. Twist and cut.
Remove feathers. Skin and split the bird by cutting along the full length of the back bone with a sharp knife. Spread open and clean out. Cut breast bone in center and divide bird in halves. Wash bird in cold water and dry with a cloth. Place in a dish and moisten with milk. Let stand 1 1/2 hours or so. Remove from milk and season with salt and pepper. Add a few drops of lemon juice. Roll pieces in flour. Fry slowly in butter (with some chopped onion) until golden brown. Pour cream over it. Add lemon juice. Cover pan tight and let simmer for 1/2 to 1 hour, depending upon tenderness of the bird. Serve as a casserole.
Prepare dressing according to directions. Combine milk with meat. Divide into 10 patties. Place one spoonful of dressing in center of each patty. Draw meat up over dressing and pinch to close. Place in casserole. Combine soup and other ingredients and pour over bundles. Bake, uncovered, in a 350° oven for 35 to 40 minutes.
Mix Jell-O with 2 cups boiling water. Dissolve and add 1 1/2 cups cold water. Then add 1/2 can pineapple juice. Mash bananas and add to Jell-O. Also add pineapple. Top with marshmallows. Let cool.
Mix all ingredients together. Put in a casserole dish. Top with 1 cup Mozzarella cheese and sprinkle with oregano. Bake in a covered casserole dish in a 375° oven for 30 minutes.
Beat oil and eggs together. Add flour, sugar, baking soda, cinnamon and salt; mix together. Mix in carrots. Bake at 350° for 50 minutes.
Combine salad dressing, green onion and mustard. Set aside. Toss tuna with dill.
Mix together milk, juice and egg yolks. Pour into baked pie shell. Make meringue with egg whites beaten stiff with sugar. Top pie and bake at 325° for about 20 minutes, or until lightly browned.
Mix all ingredients and shape into balls about size of ping-pong balls. Cook on greased cookie sheet at 325° for 10 minutes. Reduce heat to 300° for 15 to 20 minutes. Remove from sheet while hot. Store in Tupperware or tummy! They better with age.
In large skillet, saute celery and onion in butter. Stir in tuna, soup, mayonnaise and milk, mushrooms and pimento. Meanwhile, cook noodles according to directions on bag. Drain in colander. In a 2-quart greased casserole, combine noodles and tuna mixture. Top with bread crumbs, tossed with 2 tablespoons melted butter. Bake at 350° for 20 to 25 minutes or until browned and bubbly. Makes 6 servings.
Peel and slice peaches and arrange, cut side up, in unbaked shell. Combine sugar and cornstarch, then add cream, vanilla and salt and stir well. Pour over peaches. Bake at 450° for 15 minutes, then reduce heat to 325° for 30 minutes or until peaches are tender.
Slice chicken into strips. Marinate in Fajita Marinade about 1 hour. Saute chicken and onion in oil until onions are tender. Add peppers and cook about 3 minutes or until chicken is thoroughly cooked. Slit top of potato, squeeze to fluff, spoon mixture over. Serve with cheese and sour cream.
Dice bacon and cook; drain. Reserve 2 to 3 tablespoons bacon drippings. Saute celery and onion in drippings.
Cut off tough bottom ends of asparagus and discard. Peel stocks with vegetable peeler (optional). Place asparagus in skillet or any pan large enough so spears can lay flat. Barely cover with cold water. Add butter and salt and bring to boil, uncovered, over high heat. Stir so they cook evenly. They are done when water has evaporated, leaving only concentrated buttery juice of asparagus. If not tender, add a little more water and continue cooking. Grind fresh pepper to taste over asparagus. Serves 2.
Preheat oven to 350°. Combine all ingredients well. Drop from teaspoon onto ungreased cookie sheet. Press crisscross in each cookie with a fork. Bake 10 to 12 minutes. Cool, then remove to racks.
Melt margarine. Add flour, cottage cheese, eggs and salt. Mix all together and refrigerate overnight. Then roll out and cut into strips.
While rice cooks, cover and cook sausage whole in 1/2 cup water for about 5 minutes. Remove and cut in thin slices.
Blend in blender on high for 1 min., makes 4-5 glasses.
Mix all of the ingredients together and put in an ovenproof pie plate or dish. Bake at 350° for 25 minutes. Serve with crackers and tortilla chips.
Cream butter and sugar, add eggs, bananas, milk, and vanilla. Combine dry ingredients, add this to banana mixture and mix just until combined.
Place cake on serving plate. Cut 1-inch slice crosswise off top of the cake. Set aside. With a sharp knife cut around cake 1-inch from center hole and 1-inch from outer edge, leaving 1-inch thick cake walls and 1-inch thick base on bottom. Remove cake from center and bottom (think of it as scooping cake out of a bowl). Reserve cake pieces. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice, almond extract and food coloring. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cavity of cake with strawberry mixture. Replace top of cake. Chill 3 hours or until set. Frost with remaining whipped topping. Garnish with strawberries. Store in the refrigerator.
Cook noodles. Drain and rinse. Cook meat in butter until brown. Add seasonings, onions and tomato sauce. Simmer 5 minutes. Stir in cottage cheese, sour cream and noodles. Pour in casserole. Top with cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Saute onions and celery until tender. Combine first 8 ingredients; set aside. Combine mayonnaise and water. Beat with wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs and toss gently. Spoon into a greased 2-quart shallow baking dish. Cover and refrigerate 8 hours or overnight. Bake at 450° for 10 to 15 minutes. Sprinkle with potato chips and cheese. Bake an additional 5 minutes.
Mix all together. Bake in Bundt pan which has been greased well and sprinkled with sugar. Bake at 350° for 40 minutes. Glaze when cool.
Bake cake in 9 x 12-inch pan according to directions, adding 1 cup of coconut to the cake mix. Let cool. Poke holes with end of spoon, pour milk and cream of coconut over cake. Let sit about 10 minutes; spread whipped topping over cake. Sprinkle remaining coconut over this. Keep refrigerated.
Cook butter, sugar and water in a very heavy skillet, stirring constantly until mixture turns a coffee color. Pour into a lightly buttered, flat 13 x 11-inch pan. Lay Hershey bars on top and spread chocolate over brittle using a spatula. Cover top with finely chopped pecans.
Heat oven to 350°. In large bowl, blend sugar, powdered sugar, butter and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour in measuring cup, level off. Slowly blend in flour, wheat flour, salt, soda and cream of tartar at low speed. By hand, stir in almond and brickle chips. Chill if desired. Shape into large balls, roll in granulated sugar. Place 5-inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross fashion. Bake at 350° for 12 to 18 minutes until brown around edges. Makes 3 1/2 dozen large cookies.
Chop and saute mushrooms with 2 tablespoons butter. Butter 3 slices bread and cut in 1-inch squares. Place in bottom of greased 9 x 13-inch casserole dish.
Melt butter and bread crumbs together. Mix all other ingredients together. Top with buttered bread crumbs. Bake at 350° for 30 to 45 minutes. Serve with salad.
Sift flour and mix together with sugar and baking soda. Add pineapple,	vanilla, walnuts and eggs to dry ingredients. Pour into a 9 x 12-inch ungreased casserole pan. Bake for 20 to 25 minutes in a 350° oven.
Brown meat, onions, and green pepper. Drain off fat. Stir in remaining ingredients. Heat and pour into ungreased 2-quart casserole dish. Cover. Bake for 1 hour at 350°.
Melt margarine in oblong baking dish. Sprinkle 3/4 package of dressing mix over this and press evenly over bottom and sides to form a crust. Layer chicken pieces over crust. In bowl, mix together soups and broth. Pour evenly over chicken. Cover with 1/4 package dressing mix. Dot with margarine. Bake at 350° for 30 minutes.
Blend dry ingredients and stir in remaining ingredients. Spoon into cupcake cups and bake at 375° for 20 minutes. Makes approximately 3 dozen muffins. Allow to cool completely.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir well. With mixer set on beating setting, add oil very slowly, beating constantly. Continue beating until dressing is quite thick. Add poppy seed and food coloring. Continue to beat 3 to 5 minutes longer. Put into glass container with tight fitting lid.
Combine 1 cup corn meal, milk, eggs, salt, soda, bacon drippings and corn in a bowl; mix and set aside. Saute sausage until lightly browned; drain thoroughly and set aside. Sprinkle remaining corn meal in a greased 10-inch iron skillet; pour half of corn meal batter into skillet and sprinkle with sausage. Top with onion, then cheese. Add pepper evenly on top; pour remaining batter on top. Bake at 350° for 50 minutes or until brown.
Empty fruit cocktail (drained) into a bowl. Sprinkle strawberry Jell-O over fruit cocktail and stir well. Add cottage cheese and stir again. Fold Cool Whip into this mixture and chill 2 or 3 hours.
Combine all ingredients. Use with raw veggies. Keeps well in refrigerator. Makes 1 cup. Easily doubled.
Saute for 2 to 3 minutes: olive oil, garlic, hot sauce and red pepper flakes. Add asparagus, cut into 1-inch pieces. Cook until tender. Toss over cooked noodles. Sprinkle Parmesan cheese on top.
Brown ground beef and onion in skillet. Add soup and water, 1 teaspoon salt, pepper, chili powder, corn, green pepper and mix well. Simmer 15 minutes and pour into a greased casserole dish. Sift the cornmeal, sugar, flour and remaining salt and baking powder into a bowl. Add egg and milk; stir lightly. Add fat and mix. Spread over beef mixture and bake at 350° for 18 to 20 minutes.
Put gumbo mix and tomatoes in a pot and bring to a boil; reduce heat. Stir and simmer 15 minutes. Add the chicken with rice soup and the shrimp and simmer 10 more minutes. Ready to eat now. So good!