HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put rice in bottom of roasting pan. Mix together cream of celery and cream of mushroom soups with the water and pour over rice. Layer chicken pieces on top and the onion soup sprinkled on top of the chicken. Cover tightly and bake at 325° for 1 hour. Remove cover and continue baking for 30 more minutes.
Mix. Form into 1-inch balls. Roll in sugar to coat. Bake in a 375° oven on greased cookie sheet for 12 minutes. Yield: 8 dozen.
Combine all ingredients except eggs. Toss lightly. Place in serving bowl. Garnish with egg slices. Chill.
Lightly cook and drain broccoli. Saute onion in butter until transparent. Combine broccoli and onion with butter, eggs, Cheddar cheese and cornbread mix. Pour into greased 9 x 13-inch pan or baking dish. Bake at 375° for 45 to 50 minutes or until golden. Cut into squares. Serves 10 to 12.
Spread raisins directly into uncooked pie shell. Mix together flour, sugar and cinnamon. Sprinkle over raisins. Pour milk over raisins. Dot with the margarine. Bake at 400° until set, 40 to 60 minutes.
In a large bowl, combine eggs, sour cream and a large pinch of salt. Stir until well mixed. Add enough flour to make a soft, pliable dough. After the first 3 cups, add flour 1/2 cup at a time. The last addition of flour will be done while kneading the dough. Knead just until the dough is smooth. Let rest for 10 minutes. Divide dough into quarters. Roll each out on a floured surface. Roll to a thickness of 1/8-inch. Cut in strips and place in a pot of boiling water to cook. When noodles rise to the top and are tender (approximately after 10 minutes), remove from the water and serve with onions sauteed in butter.
Cream together the butter or margarine and sugar until light and fluffy. Add the eggs and salt and mix well. Dissolve the baking powder and baking soda in the sour cream and add to the creamed mixture. Stir in the bananas. Gradually add the flour, vanilla and the chocolate bits. Pour into a well buttered and floured loaf pan. Bake at 350° for about 1 1/2 hours.
Brown meat; drain. Stir in onion. Cook until tender. Stir in 1/2 cup sauce and 1/3 cup Parmesan cheese. Cover each noodle with approximately 1/3 cup meat mixture. Roll up, starting at narrow end. Place, seam side down, in 12 x 18-inch baking dish. Spoon remaining sauce over noodles. Sprinkle with Mozzarella and remaining Parmesan cheese. Bake at 350° for 30 minutes. Makes 8 servings.
Preheat oven to 350. In a medium bowl beat butter, sugar, and vanilla until light and fluffy. Add flour, beating until blended. Stir in chips and nuts. Shape into 1 inch balls. Place 3 inches apart on ungreased baking sheets. Flatten cookies with bottom of a glass dipped in 1 tablespoon sugar. Bake 12-15 minutes or until edges are lightly browned. Remove cookies from baking sheets. Cool on racks. While slightly warm sift powdered sugar over tops.
Beat well sugar, shortening, eggs and applesauce. Add flour, soda, salt and cocoa. Sprinkle on Topping before baking.
Preheat oven to 350°. In a 9 x 1 1/2-inch round baking pan, stir together topping or syrup and melted butter. Sprinkle with pecans. Separate, but do not uncoil, breadsticks. Arrange dough coils in pan on top of the nuts. Bake, uncovered, in a 350° oven for 20 to 25 minutes or until golden. Let stand for 2 to 3 minutes. Loosen sides and invert onto a serving platter. Spread any remaining topping onto rolls. Serve warm. Makes 8.
In a salad bowl, combine spinach, mushrooms, bacon, eggs and tomatoes. In a small bowl, combine vinegar, mustard, salt and pepper. Whisk in olive oil until well blended. Pour dressing over salad and toss to coat.
Beat egg whites; add cream of tartar, pecans and sugar. Crumble crackers and add to mixture. Place in greased pie pan. Cook 25 minutes at 350°. Cool. Spread Cool Whip over top. Add pecans, chopped, to decorate. Chill.
Wash peas thoroughly. In a large bowl, cover peas with 1 quart water. Cover; soak several hours. When peas are ready to cook, lightly brown pork in large heavy pot. Add 2 quarts water to pot. Drain peas; place in pot. Heat to boiling. Add remaining ingredients. Cover; simmer for 1 hour, or until peas are tender. Serves 6.
Combine all ingredients and mix thoroughly. Divide into serving size portions. Eat fresh or freeze for later use. Serves 6 to 8.
Blend egg, milk and oil. Add dry ingredients; should be lumpy. Fry on greased griddle. Turn when bubbles form in batter. Any fruit may be added to batter.
Makes 4 dozen meatballs approximately 1 inch thick. Simmer, uncovered, for 15 to 20 minutes.
Melt jelly and mustard in crock-pot. When melted, add meat. Slow cook on medium about 1 1/2 to 2 hours before serving.
Mix all ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix until smooth the first three ingredients and refrigerate. This is the icing. Mix the next 6 ingredients as per instructions for mixing cake. Bake at 350° for 30 to 40 minutes in 2 layers. When cake is completely cool, spread the icing between layers, on top and sides. Sprinkle with nuts.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 400° for 40 minutes.
Sift sugar and cinnamon together. Roll pecans in egg white, then sprinkle cinnamon and sugar mixture over pecans (make sure they are mixed well). Butter large pan; spread pecans in pan. Cook in 300° oven until brown and appears dry. Stir often (about every 15 minutes). Bake about 35 to 40 minutes.
Fry bean curd in oil until brown. Mix together with other ingredients. Serve with Gado-Gado Sauce.
Mix all ingredients (except pecans) with hands. Roll into balls of desired size, then roll in nuts. Wrap each ball in plastic wrap. Refrigerate.
Combine all ingredients. Use 1 teaspoon spiced mix per cup. Add boiling water.
Mix salt with shredded cabbage. Let stand 1 hour; drain well and add grated carrot and chopped green pepper. Set aside.
Place chocolate in saucepan with the water over low heat. Cook and stir until chocolate is melted. Add the sugar, stirring until sugar is dissolved. Bring to a boil and remove from heat. Add margarine and vanilla and stir until blended.
Cover chicken with water; add celery, onion, carrot, salt, pepper and parsley. Cover and cook until tender. Cool and pick from the bone; cut into cubes.
Heat oven to 350°. Grease a 10-inch skillet or baking pan. Mix cornmeal, soda, salt, onion, garlic, corn, eggs, oil and buttermilk. Beat well. Spread 1/2 of the mixture in prepared pan. Spread with the peppers and cheese. Cover with remaining batter. Bake until golden brown.
Follow biscuit mix directions. Add sugar and egg. Drop by rounded doubled spoonfuls onto greased cookie sheet. (Spread dough to shape and flatten slightly.) Bake at 450° for 10 to 12 minutes until golden. Cool slightly. Cut into halves. Spoon fruit over bottom half. Cover with biscuit top. Spoon on more fruit. Top with Cool Whip.
Combine sugar, syrup, salt and water in saucepan. Heat until sugar dissolves. Add nuts and cook until mixture browns and spins a thread. Take off heat and add baking soda. Stir mixture good and then pour on buttered pan. Let cool and break into pieces.
Cream Crisco, sugars, pudding, vanilla and eggs. When creamy, add flour and soda. When smooth, add chips. Bake on ungreased cookie sheet, 8 to 10 minutes at 375°.
Mix sour cream and cream cheese. Blend well and cover bottom of 13 x 9-inch dish. Cover with salsa. Next, add the pepper, onion and tomato. Top with cheese. Refrigerate until using. Serve with tortilla chips for dipping.
In small bowl, mix cream cheese, sugar, vanilla and egg yolk (save white), then flatten 1 can crescents into an 11 1/2 x 9-inch cake pan. Spread cream cheese mixture over this. Roll other can of crescents. Place on top of cream cheese mixture. Brush with egg white. Sprinkle with cinnamon and sugar. Bake at 350° for 35 minutes. Cut when cool. Keep in refrigerator.
Measure water into large mixer bowl. Sprinkle yeast over water. Add cereals, sugar, salt, oil, bouquet sauce and 2 cups flour. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a very stiff dough, beating well after each addition. Cover dough with waxed paper or plastic wrap; let rest 15 minutes.
Mix sugar, butter and oil until soft and fluffy. Add eggs and milk. Add flour a little at a time. Add flavorings and beat until well mixed. Bake in tube pan (greased and floured) at 325° for 1 to 1 1/2 hours.
Melt butter; add crushed cracker crumbs and mix well. Spread 1/3 of mixture in a greased baking dish. Arrange half of oysters in one layer and cover with 1/2 of remaining crumbs, then second layer of oysters and crumbs. Salt and pepper to taste. Mix milk with juice from oysters and pour over all. Sprinkle with parsley (optional). Bake at 350° for 30 minutes (until top is brown). Makes 6 servings.
Drain artichokes well and cut up into very small pieces. Mix well with cheese and mayonnaise. Place in ovenproof small baking dish. Sprinkle with paprika. Bake at 350° for just a few minutes to heat. Serve with Wheat Thins.
Combine first 2 ingredients and 1 cup peanuts in bowl, mixing well. Press into greased 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown.
Heat oven to 300°. Mix egg white and pecans until pecans are coated and sticky. Mix sugar and cinnamon; sprinkle over pecans, stirring until sugar mixture completely coats pecans. Spread on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 cups snacks.
Mix in order given. Chill 45 to 60 minutes. Roll into small balls and roll in sugar. Bake at 350° for 10 minutes.
Soften cream cheese in large bowl. Add all ingredients except pecans; mix well. Chill until nearly firm. Shape into ball, roll in pecans. Wrap in foil. Refrigerate overnight. Sprinkle with additional paprika; slice to serve.
Mix all ingredients together. Beat or knead into a long log 2 inches in diameter and cut at an angle or roll small portions into a ball, pressing thumb into top. Bake in preheated 350° oven for 25 minutes watching because they will burn easily. Remove to airtight container. Cover each layer with powdered sugar and cool before placing lid on container and use when needed.
Mix squash, eggs and cottage cheese together. Add corn muffin mix and melted oleo. Mix again. Bake in 9 x 13-inch dish at 400° for 20 to 30 minutes.
Mix 1 can of each beans and the tomatoes, including juice, in large 5-quart crock-pot. Brown hamburger. Add to beans. Add garlic powder, salt and pepper to taste. Cook all day on low. May be used as soup or in taco salad or as bean side dish.
Brown beef and onion, drain. Add mushrooms, salt, pepper and soup. Cook until heated through. Add sour cream. Serve over cooked noodles.
Melt butter in saucepan. Add dates, sugar, salt and beaten egg yolk; simmer for 8 minutes. Add broken-up cookies and stir well. Roll flat in greased tin with roll pin. Put in fridge for 1/2 hour. Cut into bars and roll in castor sugar.
Chop the turkey or chicken and mix with the rest of the ingredients. Pour mixture into 9 x 13-inch baking dish. Cover and bake at 350° for 50 to 60 minutes. After the casserole is done, let it set for 10 minutes.
Combine. Let stand 20 minutes or overnight. Bake in sizzling hot waffle iron at least 8 minutes. May need to spray waffle iron with Pam. Done when steaming stops.
Combine first 5 ingredients until nice and creamy. Combine last 4 ingredients and gradually add to pineapple mixture. Drop by teaspoon onto greased cookie sheet. Bake at 350° until light brown.
In blender jar, put eggs, milk, butter and biscuit mix. Blend until well mixed, then pour into greased glass pie plate. Add cheese and push down with fork. Bake at 350° for 30-40 minutes. Let set a few minutes before slicing.
Fry bacon crisp. Drain on paper towel and crumble. Saute onion in drippings. Drain beans; add to onions. Add crumbled bacon and the chili sauce. Add the water, salt and pepper. Simmer until done. The longer you simmer, the better the flavor. Serves 8 to 10.
Sift together flour, sugar and cinnamon. Mix remaining ingredients, then add flour mixture, mixing well. Pour into a greased and floured 13 x 9 1/2-inch pan. Bake for 30 minutes at 325°.
Mix olives, onions, chilies, cheese and sour cream together in a bowl. Add salt and pepper to taste. Take spoonful of mixture and place in the center of tortilla, roll up. Let roll-ups refrigerate at least 1 hour before slicing in 1 inch slices. Serve with the Salsa of your choice on the side.
Sift flour into bowl. Add sugar and Crisco. Mix well with fork. Dissolve yeast in water and then add to the buttermilk. Stir slowly and add to the flour mixture, mixing well. Roll out. Bake at 450° until done. Dough will keep in the refrigerator for 1 week.
Cook and stir beef and onion. Drain. Stir water and taco mix. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir occasionally. Spoon beef onto chips and top with remaining ingredients. Serves 6.
Beat eggs and oil until foamy. Add sugar, flour, soda, salt and cinnamon. Add vanilla. Beat. Stir in apples and nuts. Bake 1 hour at 300°. (I check mine at 45 minutes.)
Combine eggs, yolks, sugar, salt, cinnamon and vanilla in a bowl. Heat milk in saucepan and gradually add egg mixture. Place cooked rice and raisins in bottom of a 2-quart baking dish. Pour milk-egg mixture over rice. Bake at 350° for 35 to 45 minutes or until set. Sprinkle with nutmeg to taste. Serves 6.
In a large bowl, combine all the vegetables. In a saucepan, combine sugar, oil, vinegar, salt and pepper. Heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. Drain slightly and serve.
In 3-quart casserole dish, combine rice, soups, water and thawed broccoli. Spoon Cheez Whiz on top evenly. (It will melt to cover entire area.) Bake at 350° for 20 to 25 minutes.
Combine first 5 ingredients in a small bowl. Add chicken. Stir to coat. Cover and chill at least 30 minutes. Drain chicken, reserving marinade. Wrap tortillas in aluminum foil and bake at 350° for 15 minutes. Heat oil in a heavy skillet. Add chicken. Cook 2 to 3 minutes, stirring constantly. Add marinade, pepper strips and onion. Saute until vegetables are crisp-tender. Remove from heat. Divide mixture evenly and spoon a portion onto each tortilla. If desired, top with any of the following: chopped tomato, sour cream, shredded cheese and picante sauce; then wrap. Yield: 3 servings.
Cut meat into 4 to 6 serving size pieces (trim away fat). Combine flour, salt and pepper. With a mallet, pound seasoned flour into meat. Heat oil in wide frying pan on medium heat. Add meat. Brown well on both sides. Scatter mushrooms and 2/3 of onions over meat. Combine wine, soy sauce, ginger, cinnamon and red pepper in a cup. Pour over meat. Bring to a simmer. Cover and simmer for 1 hour. Scatter remaining onions over meat. Cook, covered, for 5 minutes. To serve, spoon vegetables and sauce over meat.
Sift flour, soda and baking powder together. Cream shortening and sugars. Add eggs and beat until fluffy. Add flour mixture. Add vanilla, oatmeal, chocolate chips and nuts. Drop on cookie sheet and bake at 350° for 8 to 10 minutes. For variety, use mint chocolate chips or coconut.
Combine peanuts, sugar, corn syrup and salt in 1 1/2-quart glass casserole. Microwave on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Microwave on High for 1 to 2 minutes longer. Peanuts will be lightly browned and syrup very hot. Add soda. Stir gently until light and foamy.
Brown hamburger. Layer with other ingredients in baking dish and bake at 350° for 1 hour. (Better the next day.)
Cream cranberry sauce and cream cheese until smooth. Fold in the rest of ingredients. Freeze before serving. When ready to serve, remove from freezer about 1 hour before ready to use.
Put chicken pieces into 9 x 13-inch dish. (I usually melt about 1/2 stick oleo and pour over this to keep it from being so dry, but it isn't necessary.) Mix together the soup, sour cream and lemon juice and spoon on top of chicken. Sprinkle buttered Ritz crumbs over top. Bake at 350° about 30 to 45 minutes until bubbly.
Mix margarine and herb stuffing. Reserve approximately 1/2 the mixture. Mix rest of mixture and all other ingredients. Pour into greased baking dish. Top with reserved herb mixture. Bake at 350° for 30 to 45 minutes.
Fry bacon. Remove bacon from pan. Put crabmeat in drippings and heat slightly with salt and pepper to taste, then add eggs and scramble all together. Very easy and good!
Combine bacon, onion and garlic and cook until bacon is crisp. Add soy sauce, lemon juice, honey and powders. Bring to a boil and then simmer.
Cook onions and celery in 2 tablespoons oil until tender, about 5 minutes. Stir in poultry seasoning, sage and oregano. Mix well. Remove from heat. Stir in bread cubes, corn and pecans. Mix well. Combine cornmeal, flour, sugar and baking powder. Combine milk, melted oleo and eggs. Add to flour/cornmeal mix. Add vegetable mixture. Stir well. Spread evenly in greased 5 x 9 loaf pan. Bake at 350° for 45 minutes (until toothpick inserted in center comes out clean). Cool in pan 15 minutes. Cut into slices. Serve warm.
Saute onion in margarine for 3 minutes. Add water and chicken cubes. Heat to boiling. Stir until dissolved. Gradually add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic powder and cook 4 minutes. Add milk and cheese, stirring constantly until melted. Add pepper to taste.
Sift flour, salt, cinnamon, ginger, cloves and nutmeg into a bowl. Beat shortening with sugar in another larger bowl until fluffy. Beat in molasses and egg. Stir in flour mixture to make a stiff dough. Chill 1 hour. Cut out on foil lined baking sheets. Bake at 350° for 8 to 10 minutes. Allow to cool before moving. Decorate cookies with Royal Frosting.
Cook chicken; let cool. Remove meat from bone and cut into bite-size pieces. Spray 9 x 13-inch pan with cooking spray. Layer chicken in pan. Cook broccoli until tender. Drain and layer over chicken. Combine soup, mayonnaise, milk, lemon juice and curry powder, blending until a smooth sauce is made. Pour over broccoli. Sprinkle with cheese. Toss bread crumbs with melted margarine and place on top of cheese. Bake at 350° for 30 minutes.
Cook and drain broccoli. Add rice, Cheez Whiz and cream of mushroom soup. Mix well. Pour into baking dish and bake in oven at 350° for 20 to 25 minutes.
Cream the cheese, sugar, flavoring and vanilla together. Set aside. Mix the Dream Whip according to package directions and add the cheese mixture. Pour into pie shells. Spoon cherry pie filling over the top. Refrigerate until set.
Wash tomatoes thoroughly. Cut a thin slice from top of each tomato; carefully scoop out pulp. Invert shells on paper towels to drain.
Add all ingredients together; knead them. Roll into balls and put on a cookie sheet. Bake at 350° for 15 to 20 minutes, or until golden brown. (Can be frozen.)
Cook noodles; drain well. Brown meat; add sauce and simmer 20 minutes. Add salt and oregano. Combine cottage cheese and eggs. Layer and bake at 350° for 50 minutes.
Add all ingredients together; process for 90 minutes in pressure cooker at 10 pounds.
Place chicken in a 9 x 13-inch Pyrex dish which has been sprayed with nonstick cooking spray. Spread mushrooms over chicken. In a small bowl, combine remaining ingredients and pour over chicken and mushrooms. Bake, uncovered, at 350° for 45 minutes.
Combine dry ingredients in large bowl. Add remaining ingredients except boiling water. Remove from mixer. Stir in boiling water (batter will be thin). Pour into 2 greased and floured 9-inch or 3 (8-inch) layers or 13 x 9-inch oblong pans. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for oblong. Cool 10 minutes on rack. Remove from pans and top with favorite. I like to use cream cheese icing.
Cream butter and sugar together, then add lemon rind, eggs, one at a time, beating well after each is added. Stir in lemon juice, then sift in dry ingredients gradually. Beat well after each addition until you have a light and workable batter. Pour into buttered and floured 8 x 5 x 2-inch pan. Bake at 350° for 50 to 60 minutes. Turn out on a rack to cool. Serve with butter and preserves as a tea bread.
Place combined apples and yams in 8-inch square baking dish. Pour juice over yam mixture. Combine flour, sugar, cinnamon and salt, mixing well. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yam mixture. Bake at 350° for 45 to 50 minutes or until apples are tender. Top with marshmallows, broil until lightly brown.
Brown hamburger and onion together until browned. Drain fat. While hamburger is cooking, mix sugar, honey and mustard together. Pour over pork and beans that have been put into a 9-inch square pan. Mix barbecue sauce and catsup together. Pour over beans; add hamburger. Mix well. Cook in oven at 350° for 30 to 45 minutes.
Drain salmon, reserving liquid. Flake salmon and stir in crumbs, onion, celery and mustard. Beat eggs slightly and add soup with salmon liquid. Season with salt and pepper. Place in greased loaf pan. Bake at 350° for 45 minutes, until brown and firm. Serve with tartar sauce. Makes 6 to 8 servings.
Drain mushrooms. Add zucchini mix, then simmer. Remove sausage from casings, then brown and drain. Add meat to zucchini mix. Cut pitas into two pockets each, then place mix inside. Put cheese on top to melt.
Beat egg with water. In a dish, combine bread crumbs, garlic, oregano, parsley, cheese, salt and pepper. Dip pork chops in egg. Roll in bread crumbs mixture. Heat olive oil. Add pork chops to hot oil and cook over low flame until brown on both sides.
Mix together first four ingredients. Pour into graham cracker pie crusts. Can be served immediately. Refrigerate for firmer slices. Very good.
Beat eggs slightly, Beat in remaining ingredients. Pour into pie shell. Bake 15 min at 425°, reduce temperature to 350° and bake 45 minutes or until knife inserted in middle comes out clean. Cool. Can serve with Honey and Ginger Cream.
Beat eggs and milk. Add dry ingredients; mix until smooth and stir in corn and shortening. Drop by tablespoons into hot fat (375°).
Split, bone and skin chicken breasts. Place each half breast on a sheet of waxed paper; flatten to 1/4 inch thickness, using a meat mallet. Chop ham and Swiss cheese; add minced parsley and pepper to ham and cheese. Mix well. Place 1 tablespoon of mixture on chicken breast. Roll up lengthwise and secure with wooden toothpick. Dip each chicken breast in egg; coat well with bread crumbs. Melt butter in heavy skillet; brown chicken on all sides. Remove chicken to a 12 x 8 x 2-inch baking dish. Reserve drippings in skillet. Add cream of chicken soup and sour cream to drippings and stir. Pour over chicken. Bake 2 hours at 325°, covered.
Stir 2 cups of oatmeal into boiling water and cook 2 minutes, stirring constantly. Remove from heat. Add lard and peanut butter; mix well and then cool. Then slowly add the cornmeal, uncooked oatmeal and uncooked wheat cereal or farina. Knead and squeeze mixture with your hands until well mixed. Pack in jars and store in refrigerator or other cool place until ready for use.
Chop lettuce and onion as for tossed salad. Cover and place in the refrigerator. Brown ground beef, crumble and pour off excess grease. Add flour and stir into meat. Add tomato soup or sauce and rest of ingredients. Cook until thickened as gravy.
Drain tuna and flake with fork. Mix with cream cheese. Add onion and bell pepper. Mix well. Add Tabasco sauce. Serve with Wheat Thins or other crackers.
Place the first 7 ingredients into blender. Blend until smooth. Pour into pie crust. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes.
Cut up the rabbit into serving size pieces. Sprinkle with salt, pepper and oregano. Beat the egg in milk. Roll the rabbit in flour, then in egg mixture and finally in bread crumbs. Brown in hot oil, reduce heat and continue frying until meat is tender.
Beat eggs in large bowl. Stir in milk and rolled oats; let stand 5 minutes. Add butter. Mix flour, baking powder, salt and sugar. Stir into rolled oats mixture, just until mixed. Add blueberries. Cook pancakes on heated, greased griddle until covered with bubbles. Turn pancakes; brown the other side. Makes about 24 small pancakes.