HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Add to baked, cooled pie crusts. Bake in a 425° oven for 15 minutes. Reduce temperature to 350°. Bake 30 minutes.
Brown sausage. Drain. Add onions. Cook 1 minute. Place in crock-pot, adding other ingredients. Place cheese on each serving.
Bone chicken breasts. Line pan with dried beef. Wrap chicken in bacon and place on beef. Mix sour cream and mushroom soup and pour over chicken. Bake at 350° to 400° for 30 minutes, then at 250° until chicken is tender. Serve over rice.
Wash potatoes and boil in jackets. Fry bacon and crumble, reserving grease. Chop onions, also use blades of onions and chop pimentos. Heat and drain green beans. Peel and slice potatoes in a large bowl. Add crumbled bacon, green onions, pimentos and green beans. To grease, add the vinegar and sugar. Heat and pour over vegetables. Salt and pepper to taste. Toss. Serve warm.
Mix flour and salt. Pour oil and water into 1 cup measuring cup (do not stir). Add all at once to flour mixture. Stir with fork until mixture comes away from sides of bowl. Form into 2 balls and roll between 2 (12-inch) squares of waxed paper. (Dampen the area to prevent paper slippage.) Crust is correct thickness when it reaches edge of paper. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell following single or double-crust pies. Makes pastry for 8 or 9-inch double crust pie. Single crust: Prick bottom and sides well with fork. Bake at 450° for 10 minutes.
Boil, skin and debone chicken; cut into bite size pieces. Place in casserole dish and pour chicken broth on top. Combine flour, butter, water and buttermilk. Pour over top and bake at 350° for 30 to 40 minutes.
Pour all ingredients in a bowl and mix well. Garnish top with nuts and sliced maraschino cherries.
Combine potatoes, onion and water in microwavable 1 1/2-quart casserole dish. Cover with lid or vented plastic wrap. Cook on High for 9 minutes. Stir once during cycle. Stir in remaining ingredients except for cheese. Sprinkle cheese on top. Cook, uncovered, on Medium-high 3 to 4 minutes until cheese is melted and potatoes are tender.
Put melted cheese on top of microwave. Cheese heats up and heat up chips. Put them in refrigerator until they are all gone. Then we enjoy them.
In punch bowl, combine instant tea, water, concentrates and cranberry juice. Just before serving, add ice. Makes more than 1 gallon or 25 (5-ounce) servings.
Add yeast to warm water and mix. Add sugar, salt, egg and shortening and mix. Add 1/2 flour and mix. Add rest of flour and mix. Knead for 10 minutes. Place in greased bowl and cover. Let rise in warm place about 1 hour to double in bulk. Pan rolls and let rise in warm place about 1 hour. Bake 20 to 30 minutes at 350°. Spray with Pam or brush with melted butter. Dough can be made the night before and placed in refrigerator for use the next day.
Preheat oven to 275°. Combine all ingredients except almonds. Blend well. Spread in ovenproof dish and top with almonds. Bake until hot. Serve with Triscuits.
Melt butter in pan. Add sugars and water. Stir constantly until it reaches 300° on candy thermometer or when dropped in cold water it hardens immediately.
Sift dry ingredients together. Beat egg well; add milk, then add to the dry ingredients. Add melted butter; place in a shallow pan and sprinkle with sugar and cinnamon. Bake 20 minutes in a preheated 350° oven.
Brown sausage; drain well. Saute celery, onion and bell pepper in butter. Cook rice in broth from the chicken. Mix all ingredients together, except the almonds. Place in a buttered casserole dish. Brown the almonds in butter.
Mix pretzels, butter and sugar together. Spread into a 9 x 13-inch pan. Bake 8 minutes at 400°. Do not overbake. Allow to cool.
Mix 1 c. scalded milk with oleo, sugar and salt. Dissolve yeast in 1/4 cup warm water, not hot water. Let yeast set until it rises. When milk mixture is cool, add yeast and 2 1/2 cups flour. Let stand until light, then add 1 or 1 1/2 cups more flour. Mix to a stiff dough and let stand until light. Mix down again. When light, roll out like cookie dough, then roll up and place on greased cookie sheet, corner ways. When double in size, bake 30 to 45 minutes at 350°.
Roll crackers into crumbs. Dip chicken into melted margarine. Roll in Ritz cracker crumbs. Place in casserole dish and sprinkle with lemon pepper. Bake at 350° for 1 hour.
Cook rice and pour into buttered casserole dish, about 13 x 9. Saute onions, garlic and celery in oleo. Add Cheez Whiz or Cheddar cheese soup and broccoli. Stir carefully and pour over rice and mix lightly. Bake at 350° for 15 minutes.
Combine beef, soup mix and egg and form into tiny meatballs. Brown in skillet. Discard all but 1 tablespoon of fat.
Combine dry pudding mix and Cool Whip; blend well. Add remaining ingredients; mix well and chill. Add the last 3 ingredients according to your own taste.
Tie cloves, allspice and cinnamon in cheesecloth; place in a large kettle or crock-pot with cider and sugar. Simmer. Serve with a lemon slice in each serving. Makes 16 servings.
Cream butter and sugar. Add eggs, flour, nutmeg and vanilla. Mix well. Roll, cut and bake at 375°.
Poach chicken in just enough water to cover, about 15 minutes or until cooked through. Preheat oven to 400°. Coat 6 cups of a standard muffin tin with nonstick baking spray. Put all ingredients in food processor and process until pureed. Spoon an equal amount of chicken mixture into each cup. Bake 40 minutes or until firm to touch. Unmold and serve when cool enough to eat or refrigerate and serve cold.
Beat eggs well. Mix corn, oil and cheese and onion. Mix well. Add to corn meal. Pour in oiled 3-quart casserole dish. Bake at 375° for 40 minutes.
Mix and let stand 30 minutes. Cook 30 minutes, stirring often until thick. Remove from heat and stir in one box of strawberry jello. Seal in hot jars. When cool, keep refrigerated.
Mix apples, applesauce, Equal and cornstarch together. Pour into pie shell. Sprinkle with cinnamon and dot with margarine. Add top crust. Bake at 350° for 50 minutes or until golden brown.
Scoop out sherbet into punch bowl. Slowly add 7-Up, stirring constantly. Serve and enjoy.
Cream butter and sugar; add eggs, flour and baking powder alternately with milk. Add vanilla. Melt baking chocolate and add to batter. Bake in a 350° oven for one hour in a 13 x 9-inch pan.
Brown and drain ground beef. In a double boiler, melt oleo and add flour gradually to avoid lumps. Gradually add 4 cups milk, stirring constantly. Add cheese and let melt. Add all other ingredients and mix well. Makes about 8 cups. Fits perfectly in a lettuce keeper.
Combine seven ingredients in shallow dish; add steak and stir to coat the meat. Cover and marinate overnight in refrigerator. Remove from marinade and thread on 6 skewers. You may add chunks of green pepper, onion and tomato between the chunks of steak. Place on grill over hot coals. Turn every three or four minutes until done. Serve over a bed of rice.
Brown ground beef and onions; drain off grease. Add all remaining ingredients into a soup pot or Dutch oven. Bring to a boil and lower heat and let simmer 10 minutes. Garnish with shredded cheese and Fritos. May want to add water to make more soupy.
Preheat oven to 350°. Grease and flour 10-inch spring-form pan. Pour boiling water over chocolate and butter. When melted, stir in vanilla and sugar, then whisk in egg yolks one at a time. Mix baking soda and sour cream and whisk into chocolate mixture. Sift flour and baking powder together; add to batter. Beat egg whites until stiff. Stir a quarter of the egg whites into batter. Fold remaining egg whites into the batter. Pour batter into pan. Place on middle rack in oven and bake 40 to 50 minutes or until cake tester inserted into the middle comes out clean. Cool; remove from pan.
Combine. Pour in unbaked pie crust. Bake at 350° for 1 hour.
In saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin and peach; mix well. Set aside 1 cup for serving. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6 to 8 minutes or until meat juices run clear, basting and turning several times. Serve with reserved peach sauce. Yield: 4 servings.
Combine together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add vegetable oil. Add eggs, beating in one egg at a time. Add carrots. Stir in vanilla and chopped nuts. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Heat oven to 425°. Grease 10-inch skillet or 2-quart baking dish. Brown sausage and onion; drain well.
Mix all ingredients together and let simmer 45 minutes to an hour. Can serve with nacho chips.
Cook cabbage leaves for 2 minutes in enough water to cover; drain off water and set aside. Mix other ingredients. Place mixture on cabbage leaf and roll. Wrap in foil. Place in 300° oven for 40 minutes.
Drain pineapple chunks, reserving liquid. Drain orange slices, reserving liquid. Drain cherries. Place all fruit (except bananas) in serving bowl. Combine 2 cups pineapple liquid with vanilla pudding (use orange slice juice if there isn't enough pineapple juice). Cook over medium heat until thickened and transparent. Pour over fruit in serving bowl. Chill. Add sliced bananas right before serving.
Melt butter in saucepan. Whish in flour and cook 3-4 minutes until the flour is the color of straw. Add onion celery and bell pepper; mix and simmer for 4-5 minutes. Add stock, blend with vegetables and bring to a boil. Reduce heat to a simmer. Add cheese, stir until melted. Add milk and Worcestershire sauce. Simmer 15-20 minutes. Add salt and pepper.
In a 13 x 9-inch baking pan, melt butter in oven. Remove from oven and sprinkle graham cracker crumbs over butter. Pour condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press firmly. Bake at 350° for 25 minutes. Edges should be slightly browned.
Cook potatoes in skin and cool. Peel potatoes and shred coarsely. In a saucepan over low heat, combine cheese and butter until melted. Remove from heat and blend in sour cream, onions and seasoning. Fold into potatoes and turn into a greased 2-quart casserole. Dot with 2 tablespoons butter and sprinkle with paprika. Bake, uncovered, in oven at 350° for 30 minutes.
Mix all ingredients together, adding apples last. Bake at 350° for 45 minutes.
Place all ingredients in a casserole and cover. Bake 1 hour at 350°.
Put half of Jell-O mixture in container. Let jell. Add sour cream. Pour remaining Jell-O over sour cream and let jell.
Combine carrots and squash; microwave, boil or steam until tender. Add orange pieces and warm 2 to 3 minutes. Sprinkle with pinch of nutmeg. Serves 4.
Mix eggs, cream, vanilla, orange zest and liqueur in large pan with cover. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap and let set overnight in refrigerator. Next morning, place slices on well-greased cookie sheet. Bake at 375° for 20 to 25 minutes. Serve with fruit or maple syrup. Serves 6.
Pierce pears twice with fork. Wrap each pear in waxed paper. Twist ends to seal. Microwave on High 4 minutes or until tender. Set aside still wrapped.
Mix pudding mix and milk until thickened. Line bottom of medium baking dish with vanilla wafers. Spread a layer of pudding mix over wafers. Slice a layer of bananas over mix. Layer another layer of wafers and top with pudding and bananas, top with cool whip. Cover and refrigerate until ready to serve.
Heat oven to 350°. Grease and flour a 10-inch tube pan. Cream margarine and sugar thoroughly, then mix soda and salt with buttermilk until foamy, adding alternately with the flour to first mixture, mixing well after each addition. Add the flavoring and egg yolks, one at a time, mixing well after each. Gently fold in stiffly beaten egg whites. Put in pan and bake for 1 hour or until done. This cake is delicious, tender and fine textured.
Saute beef, macaroni, onion and green pepper in hot oil until macaroni turns slightly yellow. Drain off excess fat. Add tomato juice and rest of seasonings. Bring to a slow boil. Turn to "simmer." Cover and simmer on low. Check so it doesn't stick at 15 minutes. Can be served from pan or cut down on simmer time and put in oven with a crumb topping and heated until ready. Bon appetit.
Press crescent rolls into 9-inch pie pan like a pie crust. Cook cauliflower a little and drain good. Melt butter and pour over cauliflower. Put buttered cauliflower on crescent roll crust. Chop up an onion over cauliflower. Beat eggs and pour on top of mixture. Sprinkle cheese on top. Bake at 350° for 1 hour.
Make this in layers in a glass dish. 1st layer: Spread warm beans evenly in dish. 2nd layer: Spread taco sauce. 3rd layer: Combine sour cream and taco seasoning (use as much as you want--more makes it spicier). Spread this over the taco sauce. 4th layer: sprinkle cheese over taco sauce. Refrigerate until ready to serve.
Wash the chicken, then put in a pan. Add garlic and all the other ingredients. Cover and cook for 1/2 hour or until chicken is tender. Put over steamed rice to eat.
Toss potatoes, cheese, mayonnaise and onion together; turn into a buttered 2-quart baking dish. Season with salt and pepper. Top with bacon and olives. Bake at 350° for 45 minutes to 1 hour. It should be somewhat bubbly. Makes 12 servings (contains 29.5 grams fat per serving).
Sprinkle lemon pepper on all sides of tenderloin. Set oven temperature at 500° (not broiler). When temperature light goes out, put tenderloin in heavy baking pan. Bake 4 minutes per pound. Shut oven off. Leave meat in oven for 2 hours. Do not open oven door until 2 hours are up. Tenderloin will be medium-rare!
Cut a chicken for frying and fry out bacon slices. Remove bacon. Dredge chicken with flour; saute in bacon grease. Put 2 quarts cold water in soup kettle with sliced okra, tomatoes, corn, potatoes (cubed) and diced onion. Boil all together until done. Pour 1 quart boiling water over chicken and boil until meat falls off bone. Remove chicken; chop fine and add water in which it was cooked and chopped chicken to the vegetables. Thicken, season and serve.
Cream oleo with 3 cups confectioners sugar. Add egg yolks. Add brandy, vanilla, nutmeg and walnuts. Ice between cake layers and refrigerate.
Wash, trim and cut the tomatoes. Add the onion and celery. Cook until all is tender. Put through colander or Foley's mill. Add the vinegar, cinnamon, allspice, cloves, dry mustard, salt and sugar. Cook until thick. A little clear gel may be added to help thicken. Put in pint jars and seal.
Cook and stir beef in shortening until beef is brown, about 15 minutes. In slow cooker, add beef, 3 cups water, 1/2 teaspoon salt and pepper. Cook for 3 hours, then add vegetables, bouquet sauce, 1 1/2 teaspoons salt, bouillon cube and bay leaf. Continue to cook until vegetables are tender, about 2 hours. When vegetables are done, shake flour and cold water in container. Stir gradually into stew.
Mix graham cracker crumbs and margarine. Press in bottom of 13 x 9-inch pan. Place banana slices on this. In large bowl, beat cream cheese until smooth. Add milk, mix. Add pudding mixes. Mix until smooth and well blended. Spread over banana slices. Spoon pineapple on top. Spread whipped topping over pineapple. Garnish with extra banana, if desired. Refrigerate 1 hour before serving. Keep unused portions refrigerated.
Boil and debone chicken. Place in bottom of 9 x 13-inch Pyrex dish. Mix soups and sour cream; spread over chicken. Crush crackers. Mix with margarine and sprinkle on top of soup mixture. Bake at 350° for 20 to 25 minutes, until bubbly.
Process cheese and peppers together. Generously butter a bread or casserole pan. Put in a layer of bread and then cheese and peppers. Continue layers until dish is full. Add milk and eggs mixed together. Bake in 350° for 1 hour. This recipe came from a good friend who was an excellent cook.
Preheat oven to 250°. Sift sugar. Whip egg whites until stiff. Add the sugar very slowly, whipping constantly. Add vanilla and lemon peel. Fold in nuts and dates. Drop the batter from a spoon onto a lightly greased cookie sheet and shape into cones. Bake until the drops are partly dry and hold their shape, about 45 to 60 minutes. Remove from sheet while still hot. Allow to cool. Makes about 45 cookies. Contains 31 calories per cookie; 23% cal. from fat, 1 gram fat, 0 cholesterol, 0 grams protein, 6 grams carbohydrates and 2 mg. sodium.
Combine all ingredients. Marinate for 3 hours or longer. Great for lamb, beef or chicken.
Line cookie sheet with wax paper; grease well. Mix all ingredients; pour onto cookie sheet. Spread evenly. Bake 15 minutes at 350°. Take out; sprinkle powdered sugar on top. Flip onto towel. Roll up towel like a jelly roll. Cool; unroll and spread with filling and roll back.
Toast pecans and oleo at 350° for 15 minutes; stir frequently. Beat the cream cheese until fluffy. Add pecans. Add the vanilla and powdered sugar; beat well. Pour into Pyrex. This freezes well.
Line a 13x9 inch pyrex dish with whole crackers. Cut up 1/2 stick of oleo and place on top. Layer chicken next. Mix sour cream and soups and pour over chicken. Crush 1 stack of Ritz crackers (more if needed). Sprinkle over casserole. Cut up 1/2 stick of Oleo and place over the top of crackers. Bake 30 to 45 minutes at 350 degrees until bubbly. This casserole is even better if refrigerated over night.
Make cake as directed and bake. Once cake is done and while it is still hot, in saucepan heat pineapple with juice and 1 cup sugar and bring to a rolling boil. Punch holes in cake with fork and pour pineapple liquid over cake. Spoon marshmallow cream over cake like icing. Take remaining pineapple and place over marshmallow cream.
Mix coconut and nuts; spread over bottom of greased 9 x 13 pan. Prepare cake mix according to package instructions. Pour mixture over nuts and coconut. Mix together melted butter, sugar and cream cheese; spread over cake mixture. Bake in 350° oven for 45 minutes.
Cream butter and sugar. Add eggs. Sift together and stir into the butter mixture the dry ingredients. Add raisins and nuts. Add warm applesauce last. Pour into greased loaf pan. Bake at 350° about 1 hour or until cake tests done.
Cut up angel food cake into small pieces. Put in bottom of 9 x 13-inch pan. Cover with chopped or cut up fruit. Prepare pudding as directed. Layer on top of fruit. Cover with Cool Whip. Refrigerate overnight.
Mix strawberries and 1/4 cup sugar. Cover and refrigerate until serving time. Heat oven to 350°. Spray a 9 x 9 x 2-inch square pan with nonstick cooking spray. Beat flour, 1 cup of sugar, the margarine, milk, baking powder, lemon peel, salt and 2 egg whites or egg substitute in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan and bake for 25 to 30 minutes, or until inserted toothpick comes out clean. Remove from oven.
Pour oil in pan; put burner on low. Grate squash on coarse part of grater. Turn stove burner up to 3 and add the dry ingredients and egg quickly and start frying. The longer squash sets after grated, the more liquid they get.
Butter a 13 x 9-inch casserole dish. Spread out broccoli and sprinkle with salt and pepper. Lay chicken breasts over broccoli. Combine soup, mayonnaise and curry. Pour over chicken. Sprinkle with cheese and almond slivers. Bake, uncovered, at 350° for 1 hour. Serves 6.
Slice pepperoni. Cook egg noodles for 8 minutes; drain. Mix noodles, pepperoni, tomatoes and 1/4 package of cheese on low to medium heat until mixed together. Pour into a square baking pan. Spread remaining cheese on top. Bake at 350° until top is golden brown and cheese is melted.
Separate crescent rolls, slice apple in 16 pieces. Roll apples in crescent rolls starting with one side. Layer in 9 x 13 pan. Melt butter, mix with sugar, and cinnamon. Pour over crescent rolls. Pour can of Mountain Dew over rolls. Bake at 350 degrees for 45 minutes.
Cut chicken into strips 1 1/2-inches wide and 1/2-inch thick. Thread strips loosely onto 6 to 8 skewers. Place skewers in two layers in a 12 x 7 1/2 x 2-inch baking dish. Combine remaining ingredients. Pour over chicken. Cover and chill 2 to 3 hours. Drain. Grill over hot coals 3 to 4 minutes per side. Serves six.
Spread and layer each of the first three ingredients in a 12 to 14-inch shallow platter in order listed; sprinkle the next 4 ingredients over the top in the order listed. Let set in refrigerator for at least 2 hours; remove and let stand for about 20 minutes before serving. Garnish edges of the platter with a layer of chips, dipped in the mixture. Serve remaining chips in a basket.
Cream the sugar, margarine and shortening. Add flour alternately with 7-Up. Beat in eggs, one at a time. Add flavorings. Bake in well-greased and floured Bundt tube pan at 350° for 1 hour and 15 minutes, or until golden. Cool in pan. Sift confectioners sugar over cool cake, if desired. This makes a delicious cake on the consistency of pound cake.
Boil chicken until done. Remove the chicken from the bone. In a large bowl, mix together the chicken, tomatoes, mushrooms and black olives.
Melt the chocolate chips in medium saucepan over low heat; remove. Stir in liqueur and frosting; blend well. Refrigerate 1 to 2 hours until firm.
Cream together white sugar, brown sugar, shortening and margarine. Whip in eggs; then add flour, oats, baking powder and chocolate chips. Drop on a greased cookie sheet and bake at 375° for 10 minutes.
Spoon three heaping Tbsp. of your favorite smooth peanut butter in to a small bowl. Add four Tbsp. of Griffin's Waffle Syrup and stir until smooth. Spread on bread or toast and top with another slice. So easy...kids can fix their own snack!
Shred and mix cheeses. Slice bun lengthwise and butter. Sprinkle on cheese. Broil until melted.
Preheat oven to 375°. Crumble ground meat into a medium skillet. Brown over medium heat; drain off fat. Sprinkle meat with salt. In a 2-quart casserole, stir chili beans with gravy, hominy and soup until combined. Stir in meat. Bake 20 to 25 minutes until heated through. Arrange cheese on top. Bake 2 minutes longer or until cheese melts.
Cool scalded milk to lukewarm, then add to the yeast that has been dissolved in the 2 tablespoons warm water. Add beaten eggs, sugar, salt and melted oleo. Beat in the 2 1/4 cups flour; beat until your arm gets tired. Ha! Pour into a greased 8-inch square pan.
Preheat oven to 425°. In large bowl, combine potatoes, carrots, onion, oil, salt and pepper. Toss to coat. Transfer potato mixture to roasting pan. Bake until potatoes are tender, about 30 minutes. Makes 4 servings.
Cream together sugar, powdered sugar, butter and oil; add egg, vanilla, soda, cream of tartar and flour. Roll in balls the size of walnut. Roll in sugar before baking (optional). Bake at 350° for 10 to 12 minutes. Makes 3 dozen.
Dissolve Jell-O in 2 cups hot water. Add 1 1/2 cups cold water. Let this start to jell. Drain pineapple (save juice); add pineapple, sliced bananas and marshmallows to Jell-O. Let stand until firm. Cook 1 cup pineapple juice, 1 beaten egg, 1/2 cup sugar and 2 tablespoons flour. Cook until thick; let cool, then spread on Jell-O. Whip together the packages of Dream Whip and cream cheese. Spread over layer. Makes about 20 servings.
Brown meat slowly. Add garlic, 1 tablespoon parsley flakes, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste. Simmer, stirring occasionally, for 45 minutes to 1 hour, or until thick. Cook noodles until tender; drain and rinse in cold water. Combine cottage cheese with eggs, remaining parsley flakes and 1/2 cup Parmesan cheese. Grate Mozzarella, American, Colby, Cheddar and Monterey Jack cheeses. Place half the noodles in a 13 x 9 x 2-inch baking dish. Spread half the cheese mixture over noodles. Spread half the grated cheeses over the cheese mixture; cover with half the meat mixture. Repeat layers. Garnish with remaining Parmesan cheese. Bake at 375° for 30 minutes.