HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in order given. Put in baking dish. Sprinkle paprika on top. Bake at 350° for 45 minutes.
Layer all ingredients in order as they are listed. Store overnight in refrigerator. Do not mix or toss before serving.
Heat oven to 375°. Combine flour, oats, sugar, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup oat mixture for streusel. Press remaining oat mixture onto bottom of ungreased 9-inch pan. Bake 10 minutes. Spread preserves over crust. Sprinkle evenly with chocolate chips. Combine reserved oat mixture and almonds. Sprinkle over chocolate chips. Pat gently. Bake 30 to 35 minutes until brown. Cool and drizzle with melted chocolate. Let set before cutting. Makes 3 dozen.
Cream the cheese until smooth. Add all ingredients. Chill. Serve on crackers or party loaf bread.
In small bowl, combine tomato sauce, brown sugar and mustard. Set aside. In large mixing bowl, combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in microproof round casserole. Pour remaining sauce over top of meat. Cook, uncovered, on High for 12 to 14 minutes. Let stand, covered, 5 to 10 minutes.
Cream margarine and sugar together. Add flour and cheese. Drain apples. Pour into greased 9 x 13-inch dish. Spread cheese mixture on top. Bake at 350° for 30 minutes or until golden brown.
Blend whipped topping and sour cream by hand. Continue blending and add remaining ingredients. Use for all fruits.
Mix all ingredients and freeze on sticks or in freezer pop containers. Makes 1 1/2 to 2 dozen.
Melt butter or margarine. Stir in flour and gradually add 1 cup of the milk. Simmer for 1 minute, stirring constantly. Stir in mustard, dill and the remaining 1/4 cup of milk. Serve with fish or salmon loaf.
Heat Crisco shortening or Crisco oil in large deep skillet on medium heat. Add chicken. Brown on all sides. Remove from skillet. Add green pepper and onion to skillet. Stir-fry until softened. Stir in paprika. Cook one minute. Return chicken to skillet. Add broth (add water if needed). Add parsley. Reduce heat. Cover. Simmer about 20 minutes or until chicken is tender. Remove from heat. Remove chicken from skillet. Combine "sour cream" and flour. Stir into hot broth. Puree small amount at a time in food processor or blender. Return chicken and sauce to skillet. Return to heat to warm. Serve with noodles. Season with salt and pepper, if desired. Makes 4 servings. Contains 725 calories, fat 19 g (171 cal or 23% of total calories), sat fat 3 g (<5% of total calories), carb 54 g, protein 80 g, chol 250 mg and sodium 670 mg.
Combine soda and buttermilk. Make a paste of cocoa and food coloring. Cream butter and sugar. Add eggs; combine flour and salt. Add paste, then flour alternately with buttermilk, vanilla and vinegar. Bake at 350° for 25 to 30 minutes.
Cut the tomatoes into 1/2-inch thick slices and soak in cold salted water for 1 hour. Beat egg in small dish. Mix dry ingredients in another small dish. Dip tomato slices in beaten egg and then in crumb mixture. Fry in margarine until lightly browned.
Cream butter and peanut butter; add sugar, beaten eggs, water, soda (sifted with flour), flavoring, nuts and chocolate chips. Roll into balls the size of large walnuts. Bake 12 minutes in 350° oven.
Combine first 3 ingredients and drain. Cook and drain noodles. Combine all with spaghetti sauce and place in casserole dish. Sprinkle with cheese and bake for 20 minutes.
Butter bottom of an 8 x 8-inch baking pan. Spread green chiles on bottom of pan; sprinkle grated cheese over chiles. Pour eggs over all. Bake, uncovered, at 350° for 30 minutes, or until firm when pan is shaken. Cut into 1-inch squares. Serve hot on warming tray. Makes 64 pieces.
In a small bowl or jar with a tight fitting lid, combine oil, vinegar, garlic, salt and pepper; set aside. In a large bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, whisk or shake dressing; pour over salad, toss.
Mix sugar, spices, vinegar and oil and bring to a boil. Pour over chopped vegetables. Toss and cool. Refrigerate. Will keep indefinitely.
Brown onions and beef in fat. Season with salt and pepper to taste. Take from skillet. Melt butter in saucepan. Add flour, salt and pepper. Cook over heat, stirring until smooth and bubbly. Take from heat. Add milk; bring to a boil, stirring constantly. Boil 1 minute. Add meat. Serve over baked potatoes.
In large skillet, cook chicken breasts in butter or margarine until tender, about 20 minutes. Remove chicken to warm dish. Stir flour into drippings; add chicken broth and light cream. Cook and stir until mixture thickens and bubbles. Stir in mustard. Add chicken, cover and heat 10 minutes. Makes 4 servings. Serve with rice or noodles.
In medium bowl, combine mayonnaise, beans, cheese, chilies and hot pepper sauce. Spoon into small ovenproof dish. Bake in 350° oven 30 minutes or until hot and bubbly. Serve with corn or tortilla chips. Makes 2 1/2 cups.
Mix all ingredients with spoon. Batter will be stiff. Spread in floured and greased 9 x 13-inch pan and bake in a preheated 350° oven for 45 to 60 minutes, until cake tests done.
Put all ingredients in a pot. Mix and bake at 350° for 1 hour or several hours in a crock-pot. Good with ham or at a barbecue.
Slice onions and boil with vinegar for 3 minutes. Add sliced cucumbers and spices. Cook slowly for 15 to 20 minutes. (Spices should be placed in bag and tied.) Ready to can in hot jars.
Preheat oven to 400°. Mix together the shortening, margarine, sugar, eggs, carrots, orange juice and orange rind. To this mixture, add flour, Cream of Wheat cereal, baking powder, salt and shredded coconut. Drop dough by teaspoons about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes. Remove immediately and cool on wire rack. Frost, if desired, with Orange Butter Icing. Store tightly closed in foil or can.
Add vegetables to marinade and let sit overnight in refrigerator. Mushrooms or cauliflower may also be used.
You will also need silk flowers, aluminum foil, 2 new clay flowerpots (about 6 inches in diameter) and plastic garden utensils.
Stir together peanut butter, milk, butter, vanilla, sugar and cocoa or Nestle Quik, then bring to a boil and stir in oatmeal. Time for 1 minute after boiling, then spoon drop (about 1 tablespoon) onto cookie or wax paper. Will turn into a cookie form after cooling. Enjoy!
Spread rhubarb on bottom of greased 9 x 13-inch pan. Combine 3/4 cup sugar, butter and salt. Add flour, baking powder and milk. Spoon over rhubarb. Combine 1 cup sugar, cornstarch and salt; sprinkle over rhubarb mixture. Pour water evenly over all. Bake at 350° for 60 minutes.
Put biscuits in a Bundt pan in layers around pan. Heat butter, sugar and cinnamon until butter melts. Pour over biscuits. Bake at 350° for what time it takes to cook biscuits.
Put all ingredients in casserole dish. Bake at 475° for 30 to 45 minutes. Stir all together while cooking.
In saucepan over low heat, cook all ingredients, except brown sugar, with 3/4 cup water for 15 minutes or until carrots are tender. Add brown sugar and cook until sugar is completely dissolved.
Shape into meat balls and place in frypan on medium heat. Brown meatballs, approximately 5 to 7 minutes. Remove from grease and place in sauce to finish cooking.
Boil pineapple three minutes. Add lime Jell-O and continue two minutes. Set aside to cool. When mixture is completely cool, add prepared whipping cream and cottage cheese. Nuts may be added, refrigerate.
Mix margarine, sugar, milk and vanilla. Stir well. Divide in half. Put nuts in 1/2 mixture and coconut in other. Form into balls, a little larger then gumballs. Place on tray in freezer for 1 hour. Melt chips with paraffin in double boiler. Using toothpicks, dip chilled balls into chocolate. Place on waxed paper to dry. Store in airtight container.
In a 10-inch skillet, combine frozen potatoes and milk. Heat to boiling, stirring often to break up potatoes. Cover, reduce heat to low and simmer 10 to 15 minutes, until potatoes are thawed and tender. Remove cover and stir in garlic, pepper, peas and carrots and tuna. Cook until peas and carrots are tender and tuna is hot, 2 to 3 minutes. Stir in 1 cup cheese mixing well. Sprinkle remaining 1/2 cup cheese over top. Cover and cook over low heat until cheese is melted, 2 to 3 minutes.
Mix potatoes, onion, cheese and 1/2 the butter in large bowl. In glass pan, layer the potato mixture, then noodles, then potato mixture and noodles again until you reach the top. Pour the other half of the butter over top. Cover with aluminum foil. Bake at 350° for 45 minutes. Take foil off to brown the last 10 minutes.
Saute garlic and onions in oil until onions are clear. Add other ingredients and simmer as long as needed. For meat lovers, you may add 1 pound hamburger or sausage, browned and drained, to simmering mixture. Serve with tortilla chips instead of crackers in your bowl.
If using a bread machine, add yeast, flour, sugar, salt and water. After it has gone through first knead cycle, remove dough and divide into 8 equal pieces. Roll each piece into a 12-inch rope and form into a pretzel shape. Coat with egg and sprinkle with coarse salt. Bake at 400° for about 20 minutes.
Mix together; refrigerate for 2 hours. Dig one loaf of Hawaiian bread out in the middle to form bowl.
Rub bowl with garlic; then put garlic on toothpick to put into dip when mixed later. Pour juice off clams and mix with cheese (save clam juice to use if dip is too thick). Add lemon juice, Worcestershire sauce, Tabasco sauce and clams. Mix well; place garlic bud in center and let set in refrigerator overnight. Next morning, remove garlic bud and stir dip well. Serve with chips or crackers.
Grease and flour 13 x 9-inch pan. Combine cake mix, 1/3 cup milk and the melted oleo in bowl; mix by hand. Spread 1/2 dough in cake pan; bake 6 minutes at 350°. Melt caramels with 1/3 cup milk in microwave. Sprinkle nuts and chips over baked crust with melted caramels. Crumb other half of cake mixture over caramels. Bake 15 to 18 minutes. Cool until warm. Cut in squares.
Combine chicken, chopped apple, nuts, mayo and mustard into food processor. Blend well. Serve on crackers or lettuce bowl.
Trim bottom off cabbage and remove any tough outside leaves. Slice cabbage in thin 1/8-inch slices. Clean and slice onion. In large skillet heat oil and fry bacon until very crisp. Remove from pan and reserve. Place cabbage and onion slices into hot oil and saute until cabbage is well coated with oil and a little limp. Add salt and pepper; cook on a medium-low heat until very tender. Add vinegar and cook an additional 5 minutes. To serve, crumble reserved bacon and sprinkle on top of cabbage. Makes 8 servings.
Line an 8 or 9-inch square pan with foil; set aside. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan. In medium saucepan over low heat, melt marshmallows with 2 tablespoons butter. Spoon onto fudge. With table knife or metal spatula, swirl through fudge. Refrigerate 2 hours or until firm. Remove from pan. Peel off foil; cut into squares. Store loosely covered at room temperature.
Mix all ingredients together, except 1 cup cheese. Sprinkle reserved cheese over top of turkey mixture. Bake at 350° for 45 minutes.
Heat oven to 450°. Prepare pie crust according to package directions for unfilled one crust pie, using a 9-inch pie pan. Bake at 450° for 9 to 11 minutes or until lightly browned. Cool.
Place tomatoes, half at a time, into blender and process at Puree for 1 minute. In deep fryer, heat oil and saute onions and garlic in olive oil until soft, but not brown. Add tomato puree and remaining ingredients. Turn fryer dial to first medium, then turn to simmer. Cook sauce uncovered for 2 hours, stirring occasionally. If necessary, add a little water as the sauce cooks.
Simmer together pineapple, 1/2 cup water and the sugar. Add raisins and simmer longer until raisins are plump (about 5 minutes). Mix cornstarch and 1/3 cup cold water and add to pineapple raisin mixture along with the few drops of Gravy Master. Stir until mixture comes to a boil. Serve with ham.
Mix in saucepan the sugar and flour. In bowl, beat 2 egg yolks with 1 1/4 cups milk; add this to saucepan and mix well. Then add the remaining 1 3/4 cups milk; stir and cook over medium heat until thickened. Remove from heat and add 1/2 cup oleo and vanilla. Stir well and pour into baked pie shell.
Mix together. Bake at 325° for 1 hour and 15 minutes.
Pour into punch bowl the lime sherbet ice cream. Pour over ice cream one bottle of ginger ale and one bottle of sprite. Mix frozen limeade as directed on can and add 1/2 of limeade mix to punch bowl mix and 1/2 jar of cherries and cherry juice. Stir well and serve.
Buy enough yellow summer squash to allow 3 to 4 slices per person. Remove ends. Cut squash into 3/4-inch slices. Shake damp (not wet) slices in a plastic bag containing equal parts sugar and flour until well coated. Remove to large frypan or electric skillet coated with spray vegetable oil or Crisco. Do not use butter or margarine. Saute slowly, turning with care. Will be soft when cooked. Parsley if desired. Delicious.
Cook noodles in boiling water 5 to 7 minutes. Drain. Melt butter in skillet. Cook onions and green peppers until tender. Remove from heat. Stir in soup, tuna, mustard, salt, milk, mayo, mushrooms and noodles. Bake in a 2-quart casserole at 375° for 20 minutes or microwave for 6 minutes.
Melt together butter in boiling water. Add flour and salt all at once. Stir. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool. Add eggs one at a time, beating after each until smooth. Drop by heaping tablespoons, 3 inches apart, onto greased cookie sheet. Bake at 400° until golden brown and puffy. Remove from oven and split. Cool on rack 10 minutes. Spoon prepared pudding into middle of puff.
Mix sugar, egg, shortening, sour milk and soda. Add corn meal, flour, baking powder and salt. Bake at 350° for 30 minutes.
Fry collard greens and onion for about 10 minutes. Add beef (chicken) and seasoning. Add 3/4 cup water and cook for 25 to 30 minutes.
Place cucumbers, onions and peppers in large bowl and sprinkle salt over all. Cover and let stand in refrigerator for approximately 3 hours. Stir occasionally. Drain completely. Add sugar and vinegar. Stir and let stand at room temperature until dissolved. Store in refrigerator. Keeps indefinitely.
Combine in large bowl, flour and salt. Cut in shortening or oleo. Add eggs and milk. Stir lightly with fork and form into ball. Divide dough into 3 parts. Roll each part a little thinner than for pie crust. Lay rolled out dough on greased cookie sheet. (I roll my dough out on cookie sheet). Cut into 1/2 to 1-inch squares. Bake at 375° for 10 minutes or until crackers are lightly browned. Makes 2 quarts crackers. Serve with creamed turkey or chicken. Crackers keep well in tightly covered container and can be made in advance.
Melt in double boiler the chips and peanut butter. Put 1/2 of mixture in greased pan and chill (9 x 13-inch). To the other half, add salted peanuts and keep warm in double boiler. Melt butter; mix in the 1/4 cup of regular vanilla pudding mix and the evaporated milk. Boil for 1 minute. Pour over the powdered sugar. Add maple flavoring and mix. Spread on first layer. Spread remaining chocolate-peanut mixture on top. Refrigerate.
Heat oil in a skillet, saute garlic. Add chicken and cook until no longer pink. Remove and keep warm. Combine zucchini, tomato, basil and vinegar. Toss to coat vegetables well. Add to skillet and stir for about 3 to 5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta. Yield: 4 servings.
About 1 hour before serving, prepare noodles as label directs. Meanwhile, in 3-quart saucepan, over medium heat, in hot salad oil, cook celery and onion until tender. Preheat oven to 350°. Into vegetables in saucepan, stir undiluted soup, milk and mayonnaise. Drain noodles; add, with tuna into saucepan and toss to coat. Spoon mixture into deep 2-quart casserole.
Season and flour roast. In a large Dutch pot, brown roast in oil all over; remove. Add flour to oil and make gravy. Add lots of water (will cook down). Slice potatoes and carrots; add to gravy. Put roast in. Add onion (chopped or sliced). Cook on low to medium heat for about 3 1/2 hours. Can be cooked in oven at 325° for about 3 to 3 1/2 hours.
Warm jelly and mustard in saucepan. Cut wienies in 1-inch pieces. Drop in sauce. Put in chafing dish with burner underneath.
Chill shortening. Cut shortening into flour and salt until mixture forms crumbs. Add ice water, 1 tablespoon at a time. Flip mixture around in bowl until a ball forms. Wrap in plastic wrap. Chill at least 1 hour. Roll to fit a 9-inch pie pan. Fill with pie filling, or prick with fork. Bake at 425° for 10 to 12 minutes, or until firm, or leave unbaked.
Mix yellow cake mix as directions tell you. Mix well and press in a long pan that has been floured and greased on the inside. Then mix in bowl the cream cheese, powdered sugar and 3 eggs; mix well. Then pour over cake mix. Add or sprinkle coconut and chopped nuts over top. Bake at 325° for 30 minutes. Let cool and cut into squares.
Combine first five ingredients in heavy saucepan. Cook over medium heat, stirring constantly until smooth and thickened. Let cool completely, then fold in whipping cream. Serve with fresh fruit. Yield: about 2 cups.
Stew chicken until tender. Cool and remove bones. Cut into small pieces. Save broth. Melt 1 stick butter and mix with cracker crumbs. Pat into bottom of casserole dish, save some for topping. Put chicken on top of cracker crumbs. Spread 1 can Cream of Chicken soup (undiluted) over entire layer. Spread dip on top. Gently pour 1 1/2 cups of broth over this. Top with cracker crumb mixture. Bake at 350 degrees for 45 minutes or until done.
Dissolve Jell-O in water. Add juice to make 2 cups. Add to Jell-O. Add fruits and nuts. Chill until partially set. Blend cream cheese and sour cream. Drop spoonfuls of mixture onto Jell-O, then run knife through and make swirls through mixture. Chill.
Boil chicken and dice. Place in bottom of baking dish. Mix soups and vegetables; pour over chicken. Do not mix with chicken. Blend well flour, milk and butter until smooth. Drizzle flour mixture over chicken and vegetables. Do not stir. Bake at 350° for 45 minutes. Increase heat to 400° for 15 minutes.
Mix well and pour into greased pie plate. Bake at 350° for 30 to 40 minutes or until light golden brown. Makes 2 pies.
Add all dry ingredients to the corn in a bowl. Mix well, add egg then butter. Drop by teaspoon into hot oil. Turn to brown. Drain on paper towel.
Put eggplant in colander; sprinkle with salt and allow to stand 30 minutes. Rinse well and pat dry. Heat 3 tablespoons oil in large skillet; saute until lightly browned. Preheat oven to 375°. Layer half the eggplant, mushrooms, green peppers, sliced tomatoes, spinach, cheese and chopped tomatoes in greased 5 to 6-quart casserole. Sprinkle generously with oregano, salt and pepper. Repeat layering. Bake uncovered 30 to 40 minutes until veggies are tender. Sprinkle with 1/2 cup Mozzarella cheese and bake 5 minutes more.
Brown chops in a small amount of oil. Add to drippings celery soup, milk and onion. Slice peeled potatoes and laye in an 8 1/2 x 13-inch pan (spray pan with cooking spray). Add layer of cabbage. Add soup mixture. Place pork chops on top. Bake at 350° for 1 hour covered, then 1 hour uncovered, turning pork chops in 30 minutes.
Brown onions and celery in shortening; add remaining ingredients. Cover and cook over low heat about 30 minutes. Makes 2 cups. Serve with diced or pulled cooked beef or pork.
Slice sausage 1/2-inch thick. Brown in Dutch oven. Add onion, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to a boil and simmer 1 hour (covered). Add beans with liquid and cook 20 minutes. Yields 8 servings.
Heat oven to 375°. Blend first 3 ingredients. Spread in ungreased round cake pan. Divide the dough into 4 rectangles, pressing perforations to seal. Mix sugar and cinnamon. Sprinkle evenly over rectangles. Sprinkle 1 tablespoon of pecans on each rectangle. Starting at shorter side, roll up each rectangle, pinching edges to seal. Cut each roll into 4 slices. Place, cut side down, over brown sugar mixture in pan. Bake at 375° for 20 to 27 minutes or until light brown. Cool for 1 minute and invert. Makes approximately 16 rolls.
Preheat oven to 425°. Place mashed sweet potatoes in a mixing bowl; add sugar, syrup, nutmeg, cinnamon and salt. Beat until well blended. Add eggs, milk, melted butter and vanilla; beat until well blended. Pour into shell and bake 10 minutes. Reduce oven temperature to 350° and continue baking 25 to 30 minutes or until knife inserted into center comes out clean. Cool on wire rack.
Saute onion in oil 2 minutes. Add broth, milk and potatoes. Simmer until potatoes are tender (12 minutes). Add corn and cook 1 minute. Puree 1 cup chowder in food processor. Return to saucepan. Stir in dry milk, mustard, salt and pepper. Yields 4 (1 cup) servings.
Heat oven to 350°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, 25 to 30 minutes. Cool; frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into bars, about 2 x 1 1/2 inches. Refrigerate any remaining bars. Yields 49 cookies.
Put all ingredients in blender. Process until thick. Use in your recipe when it calls for sweetened condensed milk.
Drain your pineapple and set aside. Mash banana up and then mix all your ingredients up together. Let freeze and then cut.
Top each ham slice with slice of cheese. Place half cooked broccoli on each. Melt butter. Blend in flour, salt, horseradish mustard, Worcestershire sauce and onion. Combine egg yolk and pineapple juice. Blend into butter mixture. Stir in milk. Cook over low heat, stirring constantly, until thick and bubbly. Spoon about 1 tablespoon sauce over broccoli. Roll ham and cheese around broccoli. Secure with wooden pick. Place rolls in shallow pan. Cover and bake at 350° about 25 minutes. Spoon hot sauce over ham rolls. Makes 2 servings. Can be doubled.
Grind the chicken livers. Soak the bread in water and then squeeze out the water.
In serving bowl, combine chicken, celery, apricot and scallions. In small bowl, combine remaining ingredients; pour over chicken and stir. Makes 2 servings. Contains 226 calories, 11 gm fat and 310 mg sodium.
Mix dry cake mix with melted margarine. Press in sheet pan. Mix softened cream cheese, confectioners sugar and beaten eggs together. Pour over pressed mixture. Bake 35 to 40 minutes at 350°. Cool. Cut.
Preheat oven to 325°. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake for 20 minutes or until edges of cookies are golden brown. Immediately remove from pan; cool on wire racks. Makes 3 dozen.
Whip cottage cheese and jello (prepare per instructions on box) until smooth. Add fruit; fold in Cool Whip. Refrigerate until served (at least 2 hours).
In heavy skillet heat butter. Season chops with salt and pepper and brown in butter (15 minutes), pouring Worcestershire sauce over chops as they brown. Remove chops to a deep 10-inch casserole. Sprinkle with parsley flakes and onion salt; spread the onions around chops. Add drippings left in pan. Add celery soup. Cover and bake at 325° for 2 hours. Serves 4.
Put chocolate into saucepan over very low heat. Melt chocolate. Remove from heat and add raisins or pecans or both. Spoon mixture by teaspoonfuls into tinfoil. Place in refrigerator about 1 hour.
Mix all ingredients together. Then top with a little extra Parmesan cheese, parsley and shredded Mozzarella cheese. Bake 30 to 45 minutes at 350°.