HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line casserole with cooked broccoli or peas. Layer fowl on top. Make sauce of soup, mayonnaise, curry powder and lemon juice; pour on top. Sprinkle with potato chips. Bake for 40 minutes at 350°.
Clean out peppers; parboil 5 minutes. Mix together all other ingredients and fill peppers. Put in baking dish with a cup of hot water or stock. Bake at 400° for 30 to 40 minutes.
Brown beef; drain grease. Add onion, seasoned salt and tomato sauce; simmer 5 minutes. Place 3 cups of chips in greased 2-quart casserole dish. Sprinkle 1 cup of grated cheese over the chips. Pour meat sauce over the mixture and top with remaining cheese. Garnish with 1 cup of chips. Bake at 350° for 15 minutes.
Day One: Add salt, pepper, 1 tablespoon garlic powder and chopped onions to roast with water to cover. Cover and cook on low overnight (10 to 12 hours) in a crock-pot.
Combine all ingredients except ducks and butter; mix well. Marinate ducks in sauce overnight in refrigerator. Remove ducks from marinade and brown ducks in butter. Place in roaster; pour marinade over ducks. Cover and bake for 3 hours at 225°.
Melt butter in Dutch oven and saute onions. Add all other ingredients and mix well. Pour into casserole dish and bake, covered, for 45 minutes at 350°. Uncover and bake for 15 more minutes.
Mix hot water with jello. Mix well. Add pineapple, blueberry pie filling and walnuts. Mix. Let it set. Cover with whipped cream.
Cook pasta; drain and set aside to cool. Chop remaining ingredients. Pour vegetables in pasta; add dressing mix, then add Salad Supreme. Mix well. Chill at least 1 hour.
Cream sugar and shortening. Add eggs, vanilla, butter flavoring and buttermilk. Sift together flour, soda and salt. Add to creamed mixture and mix well. Heat German chocolate to a very softened stage in microwave oven or double boiler. Promptly blend chocolate into mixture well. Bake in 9-inch stem pan or 10-inch Bundt pan, that has been well-greased and dusted with flour, about 1 1/2 hours at 300° or until toothpick inserted in the center comes out clean. Remove cake from pan while still hot and place under a tight fitting cake cover, leaving covered until cold.
Preheat oven to 375°. In a 1 qt. bowl combine mayonnaise, mustard, snipped parsley and chopped onion, mix well. In a 2 qt. batter bowl flake chicken with pastry blender, chop bacon in food chopper. Add bacon, 3/4 c. of Swiss cheese and 1/3 c. mayonnaise, mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on a 13 inch round baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5 inch diameter opening in the center of stone.) Using medium stainless steel scoop, scoop chicken mixture evenly on to widest end of triangle. Bring outside points up over filling and tuck under wide ends of dough at center (filling will not be completely covered). Slice tomato, cut each slice in half, place one tomato half over filling between openings of ring. Bake 20 - 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 c. cheese. Using V-shaped cutters; cut bell pepper in half. Separate halves; remove membranes and seeds. Fill with remaining mayonnaise mixture. Place in center of ring. Arrange lettuce around pepper. To serve cut with slice n serve.
In a large 9 x 12-inch greased casserole dish, put croutons, sausage and cheese, then add eggs (beaten with a little milk, salt and pepper). Refrigerate overnight. Add soup and milk, beaten together. Bake at 350° for 30 to 40 minutes.
Combine crabmeat with crumbs, celery, onions, etc. Sprinkle with salt, mustard and cayenne. Moisten with batter and milk. Mixture should be slightly moist, not soupy. Pile into shells or casserole dish. Bake at 350° for about 30 minutes. Serves 4 to 6.
Arrange potatoes, ham and onion in layers in casserole. Melt butter; blend in flour, salt and mustard. Stir in milk; bring to a boil, stirring constantly. Remove from heat; fold in cheese. Pour in casserole and top with buttered crumbs. Bake at 375° for 25 to 30 minutes.
Blend mayonnaise and cream cheese. Add cranberry sauce; mix well. Fold in whipped cream, salt, pineapple and nuts. Freeze until firm in large tray.
Combine all ingredients. Bake in greased baking dish in 350° oven for 45 to 50 minutes.
Mix these in a gallon container. Finish filling container with water. Freeze three hours before serving. Take out of freezer to thaw. Put in punch bowl and pour 2 bottles of ginger ale over it.
Melt in 1 stick oleo. Beat eggs; add sugar and flour and pinch of salt, then vanilla. Pour into greased and floured casserole (round) and bake 20 minutes at 350°.
Combine ingredients. Mix well. Pour into 2 layer cake pans. Bake at 350° until done, about 30 minutes.
Cook noodles by directions on packages. Add tuna and cream of mushroom soup. Put in casserole dish. Top with soda crackers. Bake at 350° until top of noodles are brown.
Brown ground beef in skillet, stirring until crumbly; drain. Add onion and bell pepper. Cook for several minutes, stirring frequently. Stir in salt, seasoning mix and tomato sauce. Spoon into a 9 x 13-inch baking dish.
Sift together flour, sugar, baking powder, salt and baking soda. Stir in cranberries, nuts and orange peel. In another bowl, combine egg, orange juice and oil; add to flour mixture. Stir until just moistened; do not overstir. Pour into a greased and floured 9-inch loaf pan. Bake at 350° for 50 minutes.
Pare apples and slice. Mix flour, salt, sweetener and spices. Add to apples. Fill 9-inch pastry-lined pie pan. Dot with butter. Adjust top crust. Bake in hot 400° oven for about 50 minutes or until brown and apples are soft.
Beat egg, add milk and sugar. Blend together and add cornflakes. Bake at 400° for 30 to 40 minutes.
Mix together eggs and shrimp and add the horseradish, mustard and mayonnaise to taste. Sprinkle with paprika. Serve over Triscuits.
Wash and cut up broccoli. Mix dressing ingredients together. Toss broccoli, raisins and sunflower seeds with dressing. Sprinkle with bacon bits. Enjoy chilled.
Beat eggs. Mix flour and sugar. Add all ingredients and pour in two 8-inch glass pie plates. Bake at 350° for 25 minutes or until done.
Grate finely the potato and onion. Mix into the ground beef. Salt and pepper and make into patties. Fry on greased griddle. Great barbecued, too.
Cream sugar, butter or margarine and shortening until light. Add eggs, one at a time, beating well after each addition. Add flavoring and beat again. Mix 1/4 cup of flour with nutmeats and put aside. Combine remaining flour with baking powder and add alternately with milk to egg mixture. Fold in floured walnuts. Put into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes. Do not open oven during the first hour.
Combine all ingredients. Beat until smooth, 10 minutes. Pour into chilled cups. Cover and freeze 3 hours.
Put meat in a 350° oven for 1 hour with water and onion. Put pork or ham butt in a 3-quart saucepan or casserole with water and onion. Cover and bake at 325° for 1 hour.
Preheat oven to 350°. In medium bowl, combine all ingredients. Bake in loaf pan for 45 minutes or until done.
Saute onion, mushrooms and chicken in butter until onion is tender. Cook noodles until tender; drain well. Lightly toss noodles and chicken mixture, sour cream and rest of ingredients. Stir until combined. Serve immediately. Could add cooked chopped broccoli or asparagus tips.
Combine flour, baking powder, vanilla pudding, butter, egg and milk in large bowl. Beat 2 minutes at medium speed. Pour into greased 9-inch pie plate. Arrange fruit over cake; combine cream cheese, powdered sugar and 1/4 cup orange juice in small bowl. Beat until creamy. Spoon over peaches gently, but cover as well as you can. Mix sugar and cinnamon and sprinkle on top. Bake at 350° for 30 to 35 minutes. Serve warm or cold. In winter can be made with 1 (15 oz.) can of sliced peaches, drained. Use drained peach juice instead of orange juice.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shells. Bake in oven at 375° for 40-45 minutes.
Combine flour, salt, pepper and paprika in a small paper bag. Toss meat cubes in bag to coat each piece. Remove meat. Save flour. Brown meat in hot oil in heavy large pot. When brown slice 1 onion very thinly over meat. Add bay leaf and stir in flour remaining in bag. Add Worcestershire sauce and enough liquid (wine and water) to almost cover meat. Cover and cook over low heat for about 2 hours until meat is tender. Add vegetables. Bring to a boil. Cover and turn down heat to medium for about 30 to 45 minutes until vegetables are tender. Serve broth as gravy as it is or thicken with cornstarch dissolved in water. Stir constantly as it thickens and turns clear.
Combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. Separately, combine undrained pineapple, eggs, oleo and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tins. Bake at 375° for 20 to 30 minutes. Makes 1 dozen.
Cream sugar and shortening until thoroughly blended. Melt chocolate with hot water and stir until smooth. Add to sugar mixture. Beat eggs until light and add buttermilk. Measure and sift together soda, pastry flour, salt and baking powder. Add to cake mixture alternately with egg and milk mixture. Beat well; pour into greased and floured cake pan. Bake at 350° for 45 minutes.
In mixing bowl mix 2 sticks softened margarine, powdered sugar, and eggs. Beat at least 15 minutes. Melt 1 stick of margarine, mix with 2 cup graham cracker crumbs, spread in bottom of 13 x 9 oblong pan. Spread egg mixture on top of crumbs, then spread crushed pineapple. Place banana slices on top of pineapple. Spread cool whip on top of bananas. Place cherries on top, sprinkle with chopped nuts. Dust with finely shredded chocolate (optional). Keep refrigerated.
Cut 1-inch strip from open end of a 14 x 20-inch cooking bag. Set aside.
Cut bread in triangles, line bottom of buttered pan. Cover bread with sliced cheese. Layer broccoli, ham and onions. Blend eggs, milk, salt and mustard. Pour over mixture. Sprinkle shredded cheese on top. Cover and refrigerate overnight. Bake 1 1/2 hours at 325° or microwave 20 minutes. Serves 12.
Mix butter and sugar until creamy. Add eggs and soda and mix. Add flour and spices and mix. Stir in nuts and fruit. Drop teaspoon size hunks on greased pan. Bake at 350° for 7 to 10 minutes for chewy hunks or 10 to 12 minutes for crispy hunks.
Thaw and drain strawberries; save juice. Drain mandarin orange sections; save juice. Combine strawberries and orange sections. Dissolve gelatin in boiling water. Add strawberry and mandarin orange juice. Chill until syrupy. Fold in fruit and pour into a 9 x 13-inch pan. Swirl mayonnaise through to give a variant effect. Chill. Serves 24.
Heat margarine, sugar and corn syrup over low heat in a heavy saucepan, stirring until sugar is dissolved. Remove from heat; beat in 1 teaspoon of brandy and combined flour, lemon rind and ginger. Drop level teaspoons of batter, 3 inches apart, onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes or until golden brown. Remove from oven; wait 10 to 15 seconds for cookies to set. Remove cookies, one at a time; turn smooth side up and wrap around the handle of a wooden spoon greased with margarine. Slip cookie off handle; repeat with remaining cookies, working quickly. When ready to serve, fill cookies with Brandied Whipped Cream.
Prepare lettuce in small bite size. Cube tomatoes. Chop onions. Chop avocados. Toss.
In a large pot, put all the ingredients with enough water to cover. Let it boil until tender. Put mixture through a sieve and then return to pot. Heat; add 1 tablespoon of butter. Put in soup bowls and add croutons on top.
In slow cooker, mix onion soup, salt, pepper, thyme and diced onion with approximately 2 cups water. Stir until onion soup is smooth. Add venison, potatoes and carrots; stir to mix. Depending on size of slow cooker used, add remaining water until ingredients are covered 1/2-inch. Cover and cook on medium setting for 6 to 7 hours (on high for 4 hours). Meat does not have to be browned and cooking it frozen makes it more tender.
Mix well together. Can use on celery sticks, Ruffle potato chips or Fritos.
Add butter to skillet and lightly brown chicken; drain and place on baking sheet. Reserve butter; add green onion and saute over low heat for 2 or 3 minutes. Add all other ingredients except cornstarch; mix well and cook over medium-high heat for 10 minutes. Stir every minute. Add cornstarch slowly (premixed with a small amount of cold water until smooth) and cook over medium heat until sauce thickens. Baste chicken with half the sauce and reserve the other half warm. Bake at 325° for 45 minutes to one hour, depending on the thickness of the chicken breasts. Baste the chicken with the other half of sauce and serve.
Cook potatoes until tender. Drain and beat until light and fluffy. Beat in butter and cream cheese. Beat in sour cream and seasonings. Scrape into heavily buttered casserole. Cover with plastic wrap and refrigerate. Bring to room temperature and bake, uncovered, at 300° for about 20 minutes.
Mix fruit with grape juice and brandy. Cover and let stand overnight. Cream the shortening until soft; add the sugar and beat until creamy. Add egg yolks and beat again until well blended. Next add fruit with the fruit juice and brandy and the egg whites until frosty. Finally, add the flour sifted with spices, etc. and mix thoroughly. Pour into pans lined with buttered paper and bake in a 250° oven for 2 to 3 hours, depending on size of pan. Makes 9 to 10 pounds. Will keep a year.
Combine all ingredients except nuts and beat on medium speed for 3 to 4 minutes. Add nuts; stir and pour into greased tube pan. Bake approximately 1 hour and 15 minutes at 325°. Make glaze of 2 cups of confectioners sugar and milk to make a medium consistency. Beat well and spoon over cake while still warm.
Make the potatoes as to directions on box. Place in a casserole dish or glass cake pan. Mix melted butter with cornflakes and set aside. Place American cheese on top of potatoes and then spread cornflake mix on top. Place under broiler until browned.
Mix and shape into 1-inch balls. Place on ungreased cookie sheets. Flatten each to about 1/4-inch thick with the bottom of a glass dipped in sugar. Bake until edges are light brown at 350° for 8 minutes.
Heat oven to 350°. Grease a 9 x 13-inch pan. Combine oats, flour, brown sugar, soda and salt. Mix well. Stir in margarine. Mix well until blended. Reserve 1 cup; press remaining into bottom of pan. Bake 10 to 12 minutes. Cool 10 minutes. Top with nuts and chocolate chips. Mix caramel with 1/4 cup flour until smooth. Drizzle over chocolate chips to within 1/4 inch of sides. Sprinkle with reserved oat mixture. Bake 18 to 22 minutes or until golden brown. Cool; chill until set. Makes approximately 24 bars.
Cream together cream cheese and Cool Whip. Add peanut butter, sugar and vanilla. Blend. Pour into pie crusts. Cover with additional topping. Refrigerate until ready to serve.
Cream butter and sugar. Blend in egg, vanilla, salt and flour. Spread in 9 x 13-inch greased pan. Bake at 350° for 15 to 20 minutes. Sprinkle top with 1 package of chocolate chips. Return to oven for a couple of minutes and spread chips. Cool.
Skin and bone chicken and cut into bite size pieces. Mix egg, cornstarch and water and add chicken pieces. Combine the vermouth, sugar and soy sauce in separate bowl.
Melt chocolate and paraffin together. (I melt over hot water in double boiler. Do not let moisture get in chocolate as it won't harden.)
Melt margarine in skillet. Add onion and cook until tender. Add tomatoes and crush with the back of a spoon.
Cook first 4 ingredients over low heat to 235° (soft ball). Remove from heat. Add vanilla and butter. Beat with hand mixer until creamy, then spoon out onto waxed paper to form patties.
Fry hamburger and onion. Drain. Cook macaroni until tender and drain. Mix hamburger mixture, macaroni, cottage cheese and spaghetti sauce. Put both kinds of cheese over hamburger mixture. Put pepperoni over cheese. Bake 20 minutes. Stir, then bake another 30 minutes.
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter, sugar and brown sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in pumpkin and lemon extract. Add dry ingredients alternately with milk to creamed mixture; beat well after each addition, using mixer on low speed. Stir in walnuts. Pour batter into greased 10-inch tube pan. Bake in 325° oven for 1 hour and 20 minutes or until cake tester insert comes out clean. Cool in pan on rack for 10 minutes. Remove, cool on rack. Sprinkle with powdered sugar.
Combine crust ingredients. Reserve 2 tablespoons chocolate cookie crumbs to sprinkle on top of pie. Press crust into a 9 inch pie plate. Bake at 375° for 10 minutes. Cool.
Grease and flour bottom of 9 x 12-inch pan. Mix coconut and pecans together and put in bottom of baking pan. Make cake mix according to directions on package. Pour over pecans and coconut. Mix cream cheese, butter and powdered sugar together until creamy. Drop by spoonfuls over the top of the cake batter. Bake in 350° oven for 32 to 35 minutes until cake is done. Refrigerate after cake has thoroughly cooled. (Cream cheese, butter and powdered sugar on top sort of sinks and looks like a crater.) Very rich. Serves 20 to 24.
Spray casserole with Pam. Mix other ingredients and pour in casserole, then pour cornbread mix on top. Bake at 400° for 15 minutes or until cornbread is done.
Place chicken on a rack in a baking or roasting pan. Pour melted butter and sherry over the chicken. Pour water in the bottom of the pan. Sprinkle seasonings on chicken and bake at 350° for 1 hour until browned. Baste frequently in the last 1/2 hour.
Several hours ahead of time, at least 3 hours, place roast in shallow pan. Combine remaining ingredients and pour over each side of meat. Cover with waxed paper or foil. Refrigerate. Turn meat twice during marinating period. Drain meat, retaining marinade. Place roast on grill. (If you have a wire toaster, placer meat in it to facilitate turning.) Turn every 10 minutes, brushing with marinade, until cooked to desired doneness: rare, about 35 minutes; medium, about 45 minutes, well done about 1 hour. To test for doneness, cut a slit near the bone or in thick center. To serve, slice crosswise into 1/2-inch thick slices. Makes about 6 servings.
Soak gelatin in cold water. Heat milk (DO NOT BOIL). Stir in gelatin. Add sugar, vanilla and salt. Put in freezer and cool for 30 minutes. Add cream and freeze. If desired add about 1 1/2 cups fruit.
Beat cream cheese and sprinkle all pudding in, beating all the time. Add milk and set aside. Spread pineapple over cake. Spread cream cheese mixture on pineapple. Top with Cool Whip, coconut and nuts.
Melt cheese in double boiler, add everything else and cook for 30 minutes on low heat. Can freeze and reheat in microwave.
Brown meats separately. Drain and absorb with paper towels. Combine meats in 1 pan. Cube cheese and melt with meat.
Put brown sugar in a 9 x 13 x 2-inch pan. Pour boiling water over it; stir to dissolve. Mix next 7 ingredients and sprinkle over liquid in pan. Leave crumbly on top. Bake at 375° for 40 minutes. Serve topped with dollop of whipped cream.
Lightly grease a 9 x 9 x 1 3/4-inch pan. Preheat oven to 350°. Cut chilis into thin strips. Alternately layer chilis with cheese, starting and ending with the cheeses. Beat eggs, milk and flour together. Pour egg mixture over layered ingredients. Bake about 45 minutes or until firm. Cut into small squares and serve warm.
Brown hamburger and drain thoroughly. Combine all ingredients and place in baking dish. Cover and bake at 325 degrees, approximately 1 hour, until heated through. May also put in crock pot o low setting for 3-4 hours instead of putting in oven.
Season and brown pork chops. Place in baking dish. Mix soups according to directions. Pour over pork chops. Add onions and green peppers. Bake at 350° for 45 minutes to an hour. You can add red potatoes or sliced potatoes. Cover with aluminum foil.
Blend cream cheese, sour cream and taco seasoning until smooth. Spread on large serving plate 1/2-inch thick.
Preheat oven to 350°. Grease and flour cake pan. Mix dry ingredients (except sugar) together and set aside. Combine shortening, sugar, eggs and applesauce. Add dry ingredients to this mixture. Next, add raisins and pecans. Bake 30 to 40 minutes.
Saute cut up sausage in oil. After 5 minutes, add green peppers (sliced), onion and garlic. Cook about 5 minutes longer, until the onion is transparent. Put tomatoes through food mill, then add the sauteed ingredients to the tomatoes. Add salt; simmer slowly, stirring from bottom about every 1/2 hour. Meat balls are browned quickly, then put in the sauce 1/2 hour before end of cooking period. The sauce should simmer 2 1/2 hours.
Butter a 10-inch skillet. Wrap handle in foil. Heat in 400° oven. Combine flour, baking powder and salt; set aside. Beat egg whites until foamy. Gradually beat in 1 tablespoon sugar; continue beating until stiff peaks form. Beat egg yolks well; beat in milk and flour mixture. Fold in apples, cheese, lemon juice and egg whites. Spoon into heated skillet; spread to edges. Blend 1/4 cup granulated sugar with cinnamon; sprinkle on pancake. Bake for 10 minutes, or until baked and glazed. To serve, garnish with lemon and whipped cream.
Soak chicken in cold water overnight. Put butter in a 13 x 9-inch baking pan. Place in a 425° oven until melted. Mix all ingredients, except chicken, in paper lunch bag. Shake excess water off chicken pieces and place 3 pieces at a time in paper bag and shake well. Put chicken in buttered baking pan and bake for approximately 30 minutes until browned on bottom. Turn and bake another 30 minutes or until done.
Thaw potatoes slightly. Microwave soup. Blend in sour cream and stir in potatoes and cheese. Spread mixture in a 9 x 13 pan. Spread crushed corn flakes on top of casserole. Pour melted butter over corn flakes. Bake at 350° for 45 minutes.
Cream shortening, margarine and sugars. Add beaten eggs and vanilla. Add flour, baking powder and soda, mixing well. Add nuts, coconut, chocolate chips and corn flakes. Mix and drop by large spoonful on cookie sheet. Spread each one slightly with back of spoon. Bake 15 minutes or more in 350° oven. Makes about 9 dozen cookies.
Drain pineapple; heat juice. Dissolve jello in juice. Cool, add pineapple, buttermilk, and cool whip. Refrigerate. Keeps well.
Grease and flour 9-inch square cake pan. Sift together flour, soda, cinnamon, salt and cloves. Cream butter or margarine and gradually add brown sugar. Beat in egg yolks and vanilla. Add sifted dry ingredients alternately with sour cream and bananas. Fold in stiffly beaten egg whites. Pour into cake pan and sprinkle with nuts. Bake in moderate oven (350°) for 45 to 50 minutes. Yield: 1 (9-inch) cake.
Do not peel. Slice cucumbers thin. Add sliced onions, peppers and whole garlic. Add salt and cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain thoroughly and combine remaining ingredients. Pour over cucumber mixture. Heat to boiling. Seal in hot, sterilized jars. Makes 4 pints.
Fry hamburger and onions together. Add salt and pepper. Mix spices, tomatoes and tomato sauce. Cook macaroni; drain and add sauce. Simmer together.
Blend first 5 ingredients; pour over toasted bread cubes and raisins. Refrigerate overnight. Cook in the morning at 350° until brown. Put pats of butter on top before baking.
Mix ingredients into hamburger balls. Roll in cabbage leaves which have been blanched and pin together with toothpick. Line in Dutch oven. Then take can of tomato paste and can of tomato sauce, together with equal amount of water, and pour over cabbage rolls. Bake in 350° oven or on top of stove for 1 hour.
Place all ingredients in buttered casserole. Top with crushed Ritz crackers. Bake at 350° for 30 minutes.
Blend on high for about 3 minutes. Other seasoning may be added such as garlic, horseradish, chopped celery, etc.