HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Heinz 57 sauce and honey. Place chicken on grill or broiler pan. Brush with melted butter, then 57 sauce-honey mixture. Grill or broil until chicken is tender. Turn and baste frequently. Serves 4 to 5.
Combine all ingredients. Bring to a hard boil; simmer. Makes your house smell wonderful!!
Soak beans overnight; parboil and pour off water. Place in a slow cooker. Cover beans with water; add oil and salt. Cook approximately 2 to 3 hours. Beans will be firm, not tender. Take out and salt for taste. If beans are tender, then you have yourself a pot of beans.
Chop cabbage into medium pieces and spread in bottom of a greased 13 x 9 x 2-inch baking dish. Brown meat and onions in large skillet, breaking up meat with large spoon as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. In small saucepan heat tomato soup and water to boiling. Pour over ingredients. Sprinkle with cheese. Cover casserole with foil tightly and bake for 1 1/2 hours in preheated 350° oven. Fluff lightly with fork before serving.
Pour popped corn into a large brown grocery bag. Combine sugar, butter, corn syrup and salt in 2 quart Ultra-21 dish. Bring to a boil in microwave (takes approximately 2 minutes). Reset microwave and boil for 2 minutes more.
In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 1/2 cup flour. Beat thoroughly. Add oil and egg. Mix in remaining flour with spoon until dough is easy to handle. Place greased side up in greased bowl. Cover bowl with aluminum foil; place in refrigerator. Punch down occasionally as dough rises.
Preheat oven to 325°. Combine peanut butter, sugar, egg and vanilla to thoroughly blend. Drop by teaspoon, 2 inches apart, onto cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 14 to 16 minutes, until lightly browned. Cool on a rack. Makes 2 1/2 dozen.
Mix all of the ingredients together. Grease muffin pan and spoon each tin about half full. Bake at 350° for 40 to 45 minutes.
In a 5-quart pan, over medium-high heat, saute celery and onions in margarine for 2 to 3 minutes, or until vegetables are tender-crisp. Add broth, potatoes, salt, white pepper and cayenne pepper. Bring to a boil. Reduce heat to low. Once mixture is at a simmer, cover and cook 8 to 10 minutes or until potatoes are tender. Stir in the turkey.
Blend dry ingredients in large saucepan. Stir in water. Cook until thick, stirring constantly. Add lemon juice and food coloring. Pack in jars, leaving 1 inch of space at top of jars. Process 15 to 20 minutes.
Preheat oven to 350°. Brown ground beef with onions and bell pepper. Drain grease. Cook noodles as directed on package and drain. Mix ground beef mixture with Ragu sauce and noodles. Pour into a large casserole dish. Top with pepperoni and cheese. Cook until cheese melts or about 20 minutes.
Preheat oven to 325°. In a large bowl, cream butter and sugars until fluffy. Add egg and mix well. Add oil and vanilla, blending well. Add oats, corn flakes, coconut and nuts, stirring well. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with fork dipped in water. Bake for 12 minutes. Remove from oven. Cool on cookie sheet for a few minutes before removing. Makes 6 dozen.
Blend honey, molasses, oil and cloves. Place ham on spit/skewer and brush with glaze mixture. Barbecue at medium heat for 15 minutes. Baste; cook on high heat for 30 minutes. Baste; lower heat back to medium for an additional 15 minutes. Meat thermometer should read 150°.
Stir the milk and water together. Set aside. Put the flour and salt in a bowl. Add the eggs and some of the milk and water mixture and whisk in the flour. Gradually pour the remaining milk and water into the mixture. Add half of the melted butter and whisk until smooth and creamy. Brush a skillet with butter and heat until it sizzles. Pour in 2 tablespoons of batter. Quickly tilt the pan from side to side until a thin layer of batter spreads across the bottom of the skillet. Cook the crepe for about a minute, then flip it over. Cook it for 10 seconds and slide it onto a warm plate. Spread with jam or honey; roll the crepes or fold into triangles.
Boil chicken with seasoning of your choice. (I use garlic salt and pepper or Lawry's seasoned salt and seasoned pepper.) Save broth; cool. Debone chicken and cut into bite size pieces. Line bottom of Pam sprayed 9 x 13-inch baking dish with chicken pieces. Combine broth, soup and drained vegetables and pour over chicken. Combine remaining ingredients for "drop" biscuit topping. Spoon over chicken and vegetable mixtures. Do not stir. Bake at 350° for 45 to 55 minutes until golden brown.
Bring all ingredients to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Serve at room temperature or refrigerate.
Sift together meal, flour, baking powder and salt. Add butter, onion, beaten egg and enough milk to make dough soft. Drop one teaspoon in deep fat (375° to 400°). Cook about 4 or 5 minutes.
Combine cabbage, scallions and Ramen noodles in bowl. Then brown in skillet, almonds, sesame seed, oil and butter. Add to mixture combined in bowl previously, then add remaining ingredients. Toss well. Allow to sit a few hours in refrigerator before serving. Serves 6 to 10. Enjoy!!
Saute onions in butter until limp. Mix in undiluted beef broth, wine, Worcestershire sauce and garlic salt. Heat thoroughly. Ladle in 4 to 6 ovenproof bowls Sprinkle 1/2 of shredded Swiss cheese over soup.
In casserole, put 1 layer of asparagus, 1 layer of eggs, 1 layer of soup, 1 layer of cheese and 1 layer of peas; repeat. Melt oleo and crumble crackers into oleo. Sprinkle on top of casserole. Cook until cheese melts and is bubbly, about 30 minutes at 350°.
Drain asparagus. Arrange spears in a medium size salad bowl. Layer onion and bell pepper rings over top. Pour Ranch dressing or mayonnaise over all.
Cream sugar, margarine and egg; add vanilla. Add flour, 1/2 cup at a time. Spoon onto cookie sheet. Bake at 350° for 10 to 15 minutes or until desired browning.
Mix cornstarch with 3/4 cup water to make a smooth paste in a saucepan. Soak gelatine in 1/4 cup cold water; set aside. Pour boiling water slowly into cornstarch mixture, stirring as you pour. Cook over medium heat, stirring constantly, until mixture boils and is clear. Remove from heat; stir in gelatine. Add tempera paint to color desired. Cool.
Combine brown sugar, butter, syrup and salt in 2-quart glass bowl. Microwave on High 3 or 4 minutes, stirring after each minute, until mixture comes to a boil. Microwave 3 minutes more. Place popcorn and peanuts (and coconut, if desired) in a large brown paper bag. Add baking soda to syrup mixture and stir well (it will foam!) Pour over the popcorn and peanuts. Close bag, shake well and microwave on High for 1 1/2 minutes. Shake well and microwave for 1 1/2 minutes more. Shake well and pour into a large roasting pan. Cool and stir to separate. (This is the best caramel corn I've ever had!)
Heat oven to 375°. Mix half of cake mix (dry), shortening, butter, vanilla and egg in large bowl until well mixed. Stir in remaining cake mix. Fill cookie press with dough. Form desired shapes on ungreased cookie sheet. Sprinkle with colored sugar. Bake 6 to 8 minutes or until light brown around edges. Cool 1 minute before removing from cookie sheet. Makes about 4 dozen cookies.
Combine well beaten egg yolks, milk and butter and add flour, beating until smooth. Fold in stiffly beaten egg whites. Bake in hot waffle iron.
Melt white chocolate and peanut butter in double boiler.* Pour onto cookie sheet. Melt Hershey's in double boiler, drop by spoonfuls into white chocolate and swirl. Freeze 30 minutes. Remove to a board and hit with a hammer to get splinter effect.
Combine cake mix, 1 stick butter and egg. Pat into a 9 x 13-inch pan and up the sides (skimpy on the sides). Combine the cream cheese, 2 eggs and powdered sugar; pour on the top of the cake. Spread evenly. Bake at 350° for 30 to 35 minutes.
Add enough water to pineapple and cherry juices to make 2 cups liquid. Bring liquids to a boil and pour over gelatin to dissolve. Add Cokes and refrigerate until mixture begins to congeal. Add fruits and nuts; stir in cream cheese. Pour in mold and chill until set.
Melt butter; add beef, onion and garlic. Cook to brown the meat; drain fat. Add tomato sauce, olives, chili powder, salt and pepper to meat mixture and stir well. In a 2-quart casserole dish, alternate layers of buttered tortillas with meat sauce mixture and 1 1/2 cups of cheese. Sprinkle the remaining 1/2 cup of cheese over top. Pour water at edge of casserole into bottom of dish. Cover and bake at 400° for 25 minutes. Uncover and let stand for 5 minutes, then cut into 4 wedges and serve.
Put some oil on bottom of baking pan to cover. Heat in oven until hot, 10 minutes. Lay chicken pieces in bottom of pan. Sprinkle with paprika and oregano. Put in oven for 15 minutes. Turn pieces over and sprinkle with paprika and oregano. Cook 30 more minutes. Put canned mushrooms and juice on top. Cook 5 minutes. Sprinkle with Parmesan cheese and cook another 5 minutes.
Steam the broccoli. Saute onions lightly in margarine. Add soup and cheese. Heat gently until cheese melts. Add remaining ingredients except bread crumbs. Pour sauce over broccoli in medium baking dish. Bake at 350° until bubbly. Sprinkle with bread crumbs and continue baking, about 30 minutes.
Preheat oven to 400°. Mix ground venison, allspice, lemon juice, onion, salt and pepper together and set aside. Flatten and expand individual dough segments with a rolling pin so that they have a round shape. Place some ground venison mixture on each dough segment and pinch shut, forming a small half-circle pie. Put the small pie on a baking sheet sprayed with Pam. Bake for 15 minutes or until done.
Mix the first 4 ingredients together. Make 2 holes in flour. Put egg in one and margarine in other. Add vanilla and mix. Combine apples, 1/2 cup sugar and tapioca. Grease a 9 x 9 x 2-inch pan with margarine. Put apple mixture in. On wax paper, pat out batter. Place on top of apples. Bake at 350° for 1/2 hour. Serve warm or cold.
Brown and drain ground beef; saute onions. Mix tomato juice, chili beans and red beans. Heat until hot. Add meat and onions. Mix well. Add spaghetti. When spaghetti is done add mushroom soup and cheese; simmer. Add salt, pepper and chili powder to taste. May add water to thin soup.
Cream the cheese and 2 tablespoons of the margarine together until smooth. Add milk, salt, pepper, onion and chicken. Mix well. Separate crescent dough into 4 rectangles, firmly pressing perforations to seal. Spoon meat mixture evenly over dough. Pull corners of dough to center and press edges and all seams together. Brush tops with reserved margarine. Put on ungreased cookie sheet for 20 to 25 minutes in 350° oven. Serves 4.
Sift flour, baking powder, sugar, salt and cinnamon. Add beaten egg, milk and melted shortening. Add raw apples and nuts and mix well. Pour into an 8-inch buttered pan or an angel cake pan. Sprinkle with topping.
Brown pork chops in skillet. Put rice in bottom of baking pan. Sprinkle with 3/4 envelope dry onion soup mix. Cover with 1/2 can mushrooms and 3 cups water. Place chops in pan and rest of mushrooms, pimentos and rest of onion soup mix. Bake, covered, at 350° for 1 hour.
Mix Bisquick, milk, eggs and onion. Spread in greased 12 x 7 x 2-inch baking pan. Mix remaining ingredients. Spoon evenly over batter. Bake at 375° for 30 minutes.
Take Love and Loyalty and mix thoroughly with Faith. Blend with Tenderness and Forgiveness. Add Hope, Friendship and Abundant Laughter. Top freely with Smiles and Consideration for others. Bake with bright sunshine. Serve daily in generous helpings.
Drain pears. Use juice and water to make 1 cup. Boil and add to jello. Set aside until thickened. In blender, blend cream cheese and pears. Add the jello and blend. Fold in Cool Whip. Sets in about 2 hours.
Wash and clean out turkey breast. Place in crock-pot on low setting. Add can of chicken broth, water and salt and pepper. Cook all day, turning once or twice if possible (but not necessary) until done.
Mix brown sugar, nuts and flour. Stir in butter. Blend until light and crumbly. Remove 1 cup mixture for topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° for 12 to 15 minutes. Beat cheese with sugar. Beat in egg, lemon juice, milk and vanilla. Pour onto baked crust. Top with reserved 1 cup topping mix. Bake at 350° about 25 minutes. Cool before cutting. Makes about 24.
Melt the chocolate and oleo. Add the milk, Karo, vanilla and powdered sugar. Stir well and spread over crackers. Refrigerate at least 1 or 2 days before serving.
Cook onion in butter. Blend in flour and salt. Gradually stir in broth. Cook and stir until thick. Add chicken and vegetables. Heat until bubbling. Pour into a large casserole, 2 1/2 to 3-quart. Top with pie crust; vent. Bake at 400° for 30 minutes or until brown.
Measure and sift flour and sugar together three times. Measure egg whites and remaining ingredients into a large bowl. Beat until frothy. Add gradually 2 tablespoons at a time, 3/4 cup sugar. Beat about 10 seconds after each addition. Continue beating until stiff peaks are formed. Sift about 3 tablespoons flour over meringue and fold in. Repeat until all flour is folded in. Mixture will be thick. Place ungreased tube pan. Cut batter with a knife to remove air and level top until even. Bake at 375° for 30 to 35 minutes. Immediately turn pan upside-down over a bottle and cool. Loosen with spatula.
Cut corn from cob. Cut celery, peppers and onion in small pieces, add salt, mustard, sugar and vinegar. Let come to a boil, then add turmeric powder and boil 1/2 hour.
Dissolve jell-o in boiling water, cool, add orange juice. Grind cranberries, add chopped apple, nuts and sugar. When jell-o begins to thicken slightly, add cranberry apple/nut mixture. Put in mold.
Cream shortening and gradually add sugar. Add eggs and mix well. Add buttermilk to which baking soda has been added, alternately with dry ingredients. Add mashed bananas and mix well. Dredge nuts with flour and add to the mixture. Pour into a prepared loaf pan. Bake at 350° for 1 hour or until done.
Slice limes thinly. Place in bowl with sugar. Let stand for 1 hour. Pour boiling water into bowl. Cool, then chill.
Cover bottom of flat pan with nuts and coconut. Mix cake mix according to directions. Pour over nuts and coconut. Mix powdered sugar, cream cheese and vanilla. Dot on top of cake mix and twirl into mixture. Bake at 350° for 45 minutes.
Mix everything together except biscuits. Heat in microwave for 3 minutes. Pour in baking dish and top with biscuits. Bake in oven at 300° until biscuits are done.
Preheat oven to 375°. Grease (or Pam) baking sheets. Chop cranberries and combine with 3 tablespoons sugar. Combine flour, baking powder, cinnamon, baking soda and salt in bowl. With mixer set on medium-high, beat butter and remaining 1 cup sugar until creamy. Beat in pumpkin, honey, vanilla and zest. Reduce speed to low and gradually beat in flour mixture. Stir in nuts and cranberries.
Heat oven to 350°. Grease and flour two round pizza pans. Combine first 6 ingredients and divide batter between 2 pans. Bake at 350° for 15 to 20 minutes. Cool on rack. (You may freeze one pizza base for future use.)
Saute onion in butter. Add mushrooms; blend in soup. Add cooked, cubed chicken breasts. Add cream or milk. Separately cook broken spaghetti. Grease casserole dish. Layer chicken mixture and spaghetti. Bake at 350° until bubbly.
Mix cake mix, oil, milk, sugar and eggs. In separate bowl, mix cinnamon and brown sugar. Add to batter and mix with wooden spoon. Pour in greased Bundt cake pan and bake at 350° for 45 minutes to 1 hour.
Melt butter or margarine. Combine all ingredients and mix well. Pour in a 9-inch pie shell (unbaked). Bake 40 to 45 minutes at 375°.
Mix rice and the three cans of soup. Place in buttered 13 x 9 x 2-inch casserole dish. Lay chicken on top of rice mixture. Butter the chicken parts, then sprinkle the Lipton onion soup on top of the chicken and rice mixture.
Mix yogurt, mayo and Ranch dressing. Combine with other vegetables and ingredients. Chill. Add radishes when ready to serve. Makes 25 servings.
Trim fat from chops; rub sage onto both sides of chops. Spray skillet; cook chops for 5 to 7 minutes, until pink. Make sauce of onion, apple wedges, cider or juice and brown sugar. Bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes until apples are crisp, tender and onions are done. Combine water and cornstarch; add to skillet. Mix, cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve on cooked brown rice. Makes 4 servings.
Beat all ingredients together, adding enough water to make a medium thick batter. Cut onions in rings 1/4-inch thick. Dip each ring in batter and fry in hot oil. Also good for fish.
First simmer raisins for about 30 minutes. Drain and cool. Cream butter, sugar and eggs. Combine flour and whipped cream alternately. Add fruits, raisins and nuts. Place in tube pan, greased, and cook for 1 1/2 hours at 325°. Cool, wrap and store.
Bath potatoes in Italian dressing. Refrigerate overnight or a couple of hours. Combine potatoes, onions, celery seed, salt and pepper; toss lightly. Add celery and eggs. Mix sour cream, mayo, vinegar and mustard; mix well. Pour over potatoes and toss lightly. Chill. Makes 6 servings.
Have roast at refrigerator or room temperature. Make small cuts in meat beside fat with small, sharp paring knife. Insert garlic cloves. Stir together salt, pepper, mustard and paprika. Rub over cut surface and fat of meat.
Saute beef until brown. Pour of fat. Add onions, pepper, garlic and spices. Mix well. When onion and pepper are tender, stir in tomatoes, sauce and paste. Mix well. Bring to a boil. Break up tomatoes with a fork. Cover and simmer slowly until thick and flavors blend, about 40 minutes. Add beans. Simmer 10 minutes or until hot.
Melt shortening in large skillet. Add meat, onion and garlic; cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover and simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Scald milk, add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and beaten eggs. Knead lightly and place in greased bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 2 hours. When light, punch down and shape into dinner rolls, buns or coffee cake. Place on tray and let rise. Bake at 400° to 425°, about 15 to 20 minutes.
Cook zucchini on low heat for one hour. Add sugar, pineapple, lemon juice and Sure-Jell. Boil for 5 minutes. Take off burner. Add apricot Jell-O. Stir well to blend. Pour into sterilized jelly jars. Seal and cool.
Cream butter; add eggs, then bananas, flour, soda, baking powder, salt and pecans. Spray Bundt pan with Pam. Bake at 350° for 45 minutes. Cover few minutes; remove from pan. Put in Tupperware container and seal overnight.
Shake the raisins with a tablespoon of the flour to coat. Combine all ingredients and pour into a 4 cup microwaveable measuring cup or bowl of similar size. Container should be well greased and there should be enough room at the top for expansion. Cover with plastic wrap, held in place with an elastic band. Microwave at 50 percent power for 12 minutes, then allow to sit for 10 minutes. Run knife around inside of bowl and invert to remove bread. Slice and serve warm with baked beans.
Combine well beaten egg yolks with 1 cup syrup drained from fruits. Blend well. Add to cornstarch and sugar; mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Cool thoroughly at room temperature. Fold in whipped topping, nuts, marshmallows and fruits. Chill overnight in refrigerator.
Whip the cream cheese until soft and fluffy. Beat peanut butter and sugar into cheese. Slowly add milk, blending thoroughly. Fold topping into mixture. Pour into prepared pie crust. Sprinkle with chopped peanuts (optional). Freeze until firm and serve.
Bake at 350° for 12 to 15 minutes. Use foil or cookie sheet, if not greased.
Cook eggs, sugar, lemon juice and marshmallows in top of double boiler until partly melted. Add 1 tablespoon butter and cool. Add whipped cream, pineapple, bananas and walnuts. Place in 9 x 15 x 2-inch pan or a bowl. Chill.
In large bowl stir eggs, syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 60 minutes or until knife inserted comes out clean. Cool on wire rack. Makes 8 servings.
Combine first 5 ingredients in large bowl. Stir well. Shape into 6 patties. Coat grill with cooking spray. Place on grill over medium-hot coals. Place patties on rack and cool 5 to 7 minutes on each side. Spread 1 tablespoon catsup on bottom half of bun. Top with patty. Top with lettuce and tomato slices and onion slice.
Fold mixture through potatoes, place in large casserole. Pour 1/2 pint half and half cream over potatoes. Bake slowly 1 hour.
Slice 1 cup strawberries; halve remaining strawberries. Set aside. Line bottom of 12 x 8-inch baking dish with cake slices (8 slices of the pound cake). Top with 1 cup sliced strawberries, 1 cup blueberries and Cool Whip. Arrange strawberry halves and remaining blueberries over Cool Whip to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
Boil squash. Fry bacon until crisp and remove from pan. Brown onion rings in some of the bacon drippings. Crumble bacon. Layer one half of squash, bacon, onion rings and cheese in a 9 x 9-inch shallow baking dish. Repeat until ingredients are used up. Sprinkle with bread crumbs. Bake in a 325° oven for 40 minutes. Serves 10.
Cook potatoes in boiling water for 10 minutes or until tender; drain, rinse in cold water, drain again. In large mixing bowl, stir together soup, sour cream, cream cheese and the dry butter flavored mix. Add 1/4 cup Cheddar cheese (shredded), 3 tablespoons green onion, milk, parsley, garlic, salt and pepper; stir mixture to combine. Stir in the cooked potatoes. Transfer mixture to 2-quart shallow casserole or 12 x 7 x 2-inch dish. Bake, uncovered, in a 350° oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with remaining green onions. Serves 4 to 5. This recipe can be doubled.
Salt and pepper chicken pieces and roll in flour; dip in beaten egg and water mixture and then back in flour. Fry uncovered in hot oil until done; drain on paper towel. Cook rice. Cube Velveeta in a large microwave safe bowl and add Ro-Tel to top; cover loosely and microwave on high for 5 minutes; stir well and continue cooking until melted. Place cooked rice in a Pam sprayed casserole dish. Stir in just enough cheese sauce to moisten rice. Arrange cooked chicken pieces over rice and add more cheese sauce on top.
Cook grits in water, add butter and cheddar cheese and seasoning salt. In a separate bowl, stir 2 eggs. Mix in slowly to the grits mixture. Put in 9 x 13 casserole and cook for 1 hour at 350. Can be made the night before and bake the following morning.
Cook macaroni according to package directions. Drain and marinate at least overnight in Italian dressing. Add vegetables and cheese. Mix with sour cream and seasonings to taste. Refrigerate. Keeps well up to a week or ten days. Flavor improves with age.
Mix all together. Bake 1 hour at 350°. Great for picnic or barbecue. Best baked day ahead.
Saute celery, green pepper and onion in butter; do not brown. Add flour, mustard, salt and pepper; blend. Add milk and cook until thickened. Stir in cheese and let melt. Add drained scallops and sherry. Cover and	cook for about 10 minutes. Serve with noodles.
Put all ingredients in a small mixing bowl and beat until smooth with hand electric mixer. This is delicious on canned fruits or fresh bananas or apples.