HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350° for 25 to 30 minutes or until bubbly. Yield: 6 servings.
Melt margarine in pan; add sugar and milk and blend well. Add vanilla. Bring to boil and boil 6 minutes (rolling boil). Remove from heat and add chocolate chips and 1 1/2 cups black walnuts, if desired. Stir well. Pour into a well-greased pan, 15 1/2 x 10 1/2 x 1-inch and cool.
Brown sausage and onion together; drain. Mix sausage, onion, kraut, parsley, garlic salt, bread crumbs and cream cheese. Chill. After chilling, form into small balls. Roll in flour. Dip in egg and milk mixture. Roll in the cracker crumbs. Fry until brown in hot grease. Drain. Happy New Year! Makes approximately 36 balls.
Melt the chocolate. Add the butter and water. Beat until thoroughly mixed. Mix in flour sifter the sugar, salt, flour and baking soda. Add these dry ingredients with the buttermilk, eggs and vanilla into the chocolate mixture. Will be a thin batter, but this will make a moist, wonderful cake. Bake at 375° until done. This cake is baked in an angel food cake pan.
Beat eggs well. Combine stuffing, onion, cheese and seasonings. Mix together eggs, spinach and stuffing. Pour melted butter over mixture and mix well. Chill thoroughly and form into 1 inch balls. Bake at 350° for 15 minutes on ungreased cookie sheet. These can be frozen before baking. Do not thaw before baking frozen balls. Bake at 350° for 20 minutes. Makes about 48 appetizers.
Combine cheese, mayonnaise, nuts, onions and peppers; mix well. Press into 3-cup ring mold to make shape. Cover and refrigerate for at least 2 hours. Remove from mold. Fill center with strawberry preserves and serve with crackers.
Mix all ingredients. Bake at 350° about 15 to 20 minutes.
Cook noodles and drain well. Heat sauce, chicken and seasonings. Spoon enough sauce to cover bottom of a 9 x 9-inch baking dish. Layer half of the noodles, sauce and cheese. Repeat, ending with Parmesan cheese on top. Bake at 375° for 20 minutes or until bubbly.
Cook noodles until tender. Rinse and drain. Cook onions and celery in butter until tender. Stir in flour, mustard and salt and cook until bubbly. Slowly add milk, stirring constantly until thickened. Stir in lemon juice. Clean crab meat. Then mix with sauce and cottage cheese. Fold in noodles. Pour in 2-quart casserole. Sprinkle with crumbs. Bake at 350° for 40 minutes.
Microwave broccoli and margarine 8 minutes; stir. Cook 4 minutes; cool completely. Add corn meal mix, eggs, onion and cottage cheese. Bake in greased Pyrex dish at 400° for 30 to 40 minutes.
Mash hot yams in large bowl with milk, salt and pepper. Spread some of the butter (about 5 tablespoons) over bottom and side of a 6 1/2 cup ring mold.
Sift together flour, soda, salt, sugar, nutmeg and cinnamon. Combine eggs, water, salad oil and pumpkin. Add to dry ingredients and mix only until well blended. Fold in nuts. Pour batter into 2 well-greased loaf pans. Bake in a preheated 350° oven for 1 hour or until a toothpick inserted in the center comes out clean.
Mix ingredients, except meat, in a sauce pan and simmer 5 to 10 minutes until blended. Trim fat off meat and place in cooking pan. Pour the sauce on top. Cover loosely. Bake at 325° for 2 to 3 hours or until tender.
Combine orange juice, lemonade and apple juice. Mix well. Just before serving, stir in ginger ale. Serve over crushed ice. Yields about 3 quarts.
Cook bones in water for at least 1 hour with salt, pepper and onion. Skim fat off top. Peel and slice carrots. Peel and cut potatoes. Add prunes and sugar to pot. If Knaidlach are used, place on bottom of pot between bones in the liquid. Then, add all vegetables. Cover tightly and cook all together for at least 1 hour over low heat. Serves 8.
Mix together the first 4 ingredients. Sift and add the rest of the dry ingredients. Grease and flour two bread loaf pans. Divide the batter in the two pans and bake at 325° for 1 hour.
Grease 9-inch square pan. In a saucepan, melt chips (both kinds) over very low heat. Stir in frosting, nuts and marshmallows. Blend well, stirring constantly, until completely melted (about 3 to 4 minutes). Pour into pan. Refrigerate until firm, about 1 hour. Cut into 1 1/2-inch pieces.
Combine tomatoes, Ro-Tel tomatoes, spaghetti seasonings and mushrooms in saucepan. Brown meat and diced onion. Drain meat and combine with tomato sauce mixture.
Wash the beans well, removing any imperfect ones. Place beans in cold water and soak overnight. Boil 6 cups water. Gradually add the beans to boiling water. Simmer for 2 minutes and remove from heat. Set aside to soak for 1 hour. Then rinse beans and strain.
Cook the chicken breasts. Add salt to the hominy, garlic and onion. When the chicken is cooked, shred it. Soak the chilies for 20 minutes. Press them through a strainer to remove the seeds and tough skin. Add the chicken and hominy. Cook to a boil on the top of the stove. Slice the lettuce finely and serve the pozole with the lettuce and chips.
Combine sugar, cornstarch and salt in small saucepan. Stir in vinegar and water. Cover over medium heat, stirring constantly until mixture comes to a boil and thickens. Cool completely.
Place sliced apples in rectangular baking dish. (I use Granny Smith apples.) Sift together the flour, sugar, baking powder and salt in a small bowl. With a fork, stir together the oil and the egg. Mix in with the dry ingredients. Spread over the apples. Sprinkle the cinnamon over the top. Bake at 350° for 30 to 40 minutes or until golden brown.
Slice bananas 1/2-inch thick, put lemon juice over them and set aside. Pour juice from fruit, saving 1 cup of juice. Follow instant pudding directions, adding fruit juice instead of milk.
Butter a 1 1/4 quart baking sheet. Arrange a layer of apples on bottom, top with one half of the bread cubes and one half of the sugar. Add a layer of apples, then the remaining bread cubes and the remaining apples. Top with the rest of the sugar, sprinkle with cinnamon and dot with butter. Pour over hot water. Cover and bake at 350 for 30 minutes. Remove cover and bake 10 minutes longer. Serve with Lemon Sauce.
Mix orange juice, lemonade and pineapple juice; mix well. Pour in Ginger Ale, then add sherbet. Serves 40 people.
Preheat oven to 375°. In large mixing bowl, mix together all the ingredients, except the Kisses. Shape dough into 1 teaspoon balls. Roll in sugar. Place on ungreased cookie sheet 1-inch apart. Bake 10 to 12 minutes. Top with Kisses.
Place potato between two quail breasts. Secure with toothpicks. Wrap bacon strips around potato and breasts. Wrap in foil. Bake at 375° for 1 hour or until potato is done. Cut into slices. Great for kids to help with.
Prepare cheesecake according to package directions, except add pineapple juice that was drained from crushed pineapple. When partially chilled, top with chilled crushed pineapple and return to refrigerator until ready to serve.
In a greased 9 x 13-inch baking pan layer the pecans and coconut. Mix the cake mix according to package directions and pour over the pecans and coconut. Mix together the cream cheese, margarine and sugar. Pour on top of cake mixture. Bake at 350° for 45 minutes to 1 hour. (Check after 45 minutes.)
Mix peanut butter, powdered sugar and margarine together until creamy. Roll into small balls the size of buckeyes. Chill 1 hour. Melt chocolate chips in double boiler with a little paraffin wax. Using toothpick, dip peanut butter balls into chocolate mixture, being very careful not to cover entire ball. Makes approximately 100 balls. Keep in cool place.
Cut up a chicken. Soak the pieces in a bowl of milk, seasoned with salt and pepper, about 1/2 hour. Then dredge the chicken in flour and fry in hot grease.
Preheat oven to 350°. Mix dough well. Drop on cookie sheet. Bake 8 to 10 minutes. Combine butter and garlic. Brush over warm biscuits.
Cream shortening; add sugars. Gradually add egg; sift flour, salt and soda. Add flour in 2 parts. Add other ingredients and mix well. Drop on ungreased cookie sheets 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes 50 cookies.
Save meat juice from a roast. Blend eggs, flour, milk and salt. This batter will be thin. Pour meat juice into muffin tin large enough for 12 muffins. Warm pan and meat juice in oven. Pour thin batter over top of each muffin cup. Bake at 400° for 35 minutes or until they are golden brown. Serve standing around the roast on platter.
Cut cheese slices in half. Pour melted butter over bread crumbs and mix. Grease 2-quart casserole dish. Layer all ingredients, ending with bread crumbs on top (2 to 3 layers each). Cover with lid or foil. Bake at 350° for 1 hour. Remove cover if it looks like it will boil over.
Spread a thin layer of cream cheese on a dinner plate about 1/4-inch thick. Pour cocktail sauce over top of cream cheese. Chop crab over top of while plate. Serve with crackers.
In a mixing bowl, combine bread crumbs, parsley, Italian seasoning, salt and ground red pepper. Put flour in a plastic bag. Place milk in a shallow bowl. One at a time, put chicken pieces in the bag and shake to coat. Dip in milk and then into crumb mixture, pressing lightly to coat well. Place chicken pieces in a baking dish lined with nonstick spray. Bake at 375° for 45 to 55 minutes or until chicken is no longer pink. Serves 4.
Combine all of the ingredients in the hamburger. Form into a loaf in a large bread pan. Cover with aluminum foil and place in oven for approximately 1 to 1 1/2 hours until done. Take off aluminum foil and let brown in oven for 10 minutes.
Mix all ingredients and put in lightly greased 9 x 13-inch pan. Bake at 350° for 40 minutes or until sides separate from pan.
Brown onions lightly in melted butter. Add rice, stirring constantly until the rice absorbs the butter. Add raisins, almonds and all other ingredients except saffron. Add just enough water to cover the mixture, then cover the pan and allow to simmer over a low flame until rice is tender. When rice is almost done, add saffron. Pour mixture into a buttered baking dish and place into an oven for about 10 minutes. Serve hot.
Let cream cheese stand at room temperature to soften. Cream the cheese and gradually stir in crushed pineapple. When smooth, add remaining ingredients, reserving 1 cup pecans. Chill mixture well. Form into ball and roll in remaining cup of pecans. Chill until serving time.
Hull and wash fresh strawberries. Slice into halves. Combine 7-Up, cornstarch, sugar and food coloring, stirring until smooth. Cook until thick. Cool. Fold in strawberries. Pour filling into baked pie shell. Refrigerate until cold. Top with whipped cream or dessert topping before serving.
Prepare Jell-O according to package directions. Chill until almost firm. Add drained, frozen strawberries and stir to mix. Top with marshmallows. Chill and serve.
Combine sugar, eggs, oil and sifted dry ingredients. Combine with sugar, eggs and oil. Add carrots, pineapple and pecans. Bake at 350° approximately 50 minutes in greased and floured tube pan.
Drain fruit thoroughly and heat the juice. Dissolve Jell-O in the hot liquid. Cool. Mix with cottage cheese, fruit and pecans. Fold in Cool Whip. Pour into mold or 8 x 12-inch dish. Chill until set. Serves 8.
Blend egg substitute on medium speed for one minute. Add liquid sweetener, vanilla and one can evaporated milk. Blend for one minute. Add 1 can evaporated milk, 3 cups skim milk and 1 tablespoon brandy extract. Sprinkle with nutmeg. Chill 24 hours. One 8 ounce serving = 72 calories and 1/2 g. fat.
Cream margarine and sugar. Add eggs, one at a time. Mix well. Add flour, nuts and vanilla. Put in a 13 x 9 x 2-inch pan, well greased and dusted with flour. Bake in a 350° oven for about 30 minutes. (Don't overcook or they won't be chewy.)
Cook sweet potatoes; bake in preheated 350° oven 40 minutes. Or, boil in water to cover for 20 minutes until soft. Cool, peel and mash until smooth.
Mix wet ingredients together. Add dry ingredients. Mix well. Drop by tablespoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream the first 3 ingredients together; shape into balls about golf ball size. Chill 2 hours.
Brown meat in big pot. Place potatoes, carrot pieces, cabbage, squash and corncob pieces on top of meat. Cover all with water. Boil until potatoes and carrots are tender. Serve on plate one piece of meat, one potato, piece of cabbage, piece of squash, corn, piece of carrot and one serving of rice. Add some broth to the mayonnaise. This will serve as a sauce.
Single layer the chicken breasts in pan. Mix ingredients. Spread marinade sauce onto breasts. Refrigerate for at least 3 hours, up to 3 days. Grill 5 minutes on each side.
Add to gelatin mixture and chill until firm. Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix flour and butter together, then add rest of ingredients. Place in refrigerator overnight. Roll a little dough at a time. Cut in squares and fill each square with about 1/2 teaspoon mixture.
Pour mix into bowl. Pour 2 cups of milk in bowl, too. Beat for 3 minutes. Mix around with spoon. Serve.
Heat fruit in its syrup with 1/3 cup sugar. Stir until sugar is dissolved. Melt butter in 9 x 13-inch pan. Mix flour, sugar, baking powder, salt and milk. Pour into pan, then pour fruit over the batter. Bake 1 hour at 350°.
Heat sugar, corn syrup, water and salt to rolling boil. Add peanuts. Stir constantly. Cook slowly until peanuts are golden brown and syrup spins a thread. Remove from heat when syrup reaches 293°. Add baking soda. Beat rapidly then pour on buttered surface to cool. Spread to 1/4-inch thickness. When cool, break into pieces.
Stir together all ingredients but only 2 cups sugar. Stir well, then add additional flour. As dough gets stiffer, knead in remaining flour. Let raise twice after kneading well. Form into buns. Bake at 400° for 20 to 25 minutes. Yields 5 to 6 dozen.
Slice apples and combine with soda, vanilla and hot water. Set aside. Cream butter and sugar. Add eggs and spices. Sift in flour and salt. Combine both mixtures. Mix well. Pour into a greased 9-inch pie pan and bake. Serve warm or cold, topped with whipped cream.
In medium saucepan, melt butter and cocoa. Remove from heat. Stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts. Bake in greased cake size pan at 350° for 30 minutes.
Prepare day in advance. Mix strawberries, vodka, lemon juice, orange juice concentrate and water. Store, uncovered, in refrigerator overnight. Pour cold mixture over ice cubes in punch bowl. Stir in ginger ale gently. Garnish punch with mint sprigs. Yield: 28 to 32 (1/2 cup) servings.
Cook yellow layer in 9 x 13 x 2-inch pan. Mix sugar with pineapple (syrup included). Pour over hot cake. Make pudding as directed. Pour over pineapple. Put Cool Whip over the pudding mix. Top with coconut and pecans, if desired.
Spread oats on cookie sheet. Bake 10 minutes at 350°. Toss with brown sugar, nuts and 1/2 stick butter. Press into a 9-inch pie pan. Refrigerate.
Sprinkle brown sugar in bottom of greased Bundt pan. Melt oleo and mix in sugar, cinnamon and pecans. Roll frozen rolls in oleo mixture. Place in pan. Pour remaining sugar-cinnamon mixture over rolls. Let set overnight. Next morning, bake 30 minutes at 350°. Do not fill pan too full or rolls will rise up and over the sides of the pan.
Put a little grease in skillet, fry sliced ham until brown on both sides. When done, remove ham from skillet, then add the coffee and water to the ham grease, stir until all little pieces of ham are mixed with the liquid. Pour in bowl. Very good to put on biscuits, mashed potatoes, good on about anything. I used to make lots of this, when we had our own ham meat.
Cube meat and brown with onions. Slice carrots, thin, cube potatoes and chop celery. Place all, except cabbage, in kettle. Bring to a boil and simmer about 2 hours. About 45 minutes before soup is done, add cabbage and seasoning. Serves 4 to 6.
Make pastry. Line 7 (9-inch) pie pans. Flute edges. Combine eggs and pumpkin. Combine sugars and seasonings; add to pumpkin mixture. Add milk and mix. Pour into unbaked pie shells, 1 quart per pie. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for 30 minutes or until knife inserted halfway between edge and center comes out clean.
Sift together flour, baking powder, baking soda and salt 3 times. Beat until light the egg yolks. Beat in gradually the white sugar, lemon, vanilla and cold water. Add flour mixture gradually. Bake in tube pan at 350°.
Combine ground beef, onion and celery in a 3-quart casserole. Microwave at High for 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Microwave at High for 5 minutes. Stir. Reduce power to 50% (Medium). Microwave, uncovered, 30 to 35 minutes, stirring twice.
Prepare corn and lima beans separate as package directs. Mix together. Drain. Smother onions; drain and add to mixture. Add butter and season with salt and pepper (seasoned to taste).
In large punch bowl, pour in fruit punch and spoon in sherbet. Add liquid slowly. *Use appropriate colors to match color scheme.
Combine sweet potatoes, whipped topping, powdered sugar, softened cream cheese and vanilla in a mixing bowl. Beat with electric mixer until smooth. Pour into Coconut Crust. Combine remaining ingredients, stirring well. Sprinkle over pie.
Preheat oven to 450°. In a bowl mix graham cracker crumbs and butter with 2 tablespoons sugar, press mixture onto bottom and sides of 9-inch spring-form pan or 2-quart casserole dish. Chill in freezer while preparing filling. In mixing bowl beat cream cheese and sugar until smooth, beat in eggs, vanilla and cornstarch until blended. Stir in sour cream and pour into crust. Bake 10 minutes. Reduce temperature to 200° and bake 45 minutes. Turn off oven and allow to cool with oven door closed for 3 hours and refrigerate until ready to serve.
Slice sausage into 1/2-inch round slices. Cook until done. Remove sausage from pan, reserving drippings. In same pan used to fry sausage, heat sausage drippings on medium/high heat. Stir flour in, 1 tablespoon at a time, until mixture resembles a thick paste. Mix together evaporated milk and water. Pour slowly into pan, stirring constantly with a fork until completely cooked down to consistency of gravy. Add pepper to taste. Serve immediately over hot biscuits.
Mix together all cans, mayonnaise and mustard. Put the cooked potatoes in baking dish. Layer the top with the chicken and put the cheese on top. Cook 10 minutes. If in oven, bake for 1/2 hour at 350°.
Heat oven to 350°. Mix flour, margarine and powdered sugar. Press in ungreased baking pan, 8 x 8 x 2-inch, building up 1/2-inch edges. Bake 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over baked layer. Bake until no indentation remains when touched in center, about 25 minutes. Cool. Cut into 1-inch squares. Makes 4 dozen squares.
Cook meat until it falls apart. Mix the other ingredients and add to chopped meat. Simmer for 1/2 hour and serve on buns.
Mix all ingredients together. Spoon in muffin tins. Bake at 350° for 12 to 15 minutes.
Line 12-cup muffin pan with paper baking cups. Combine crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup. Top each with about 1 tablespoon of the whipped topping. Gradually add milk to peanut butter in bowl, blending until smooth. Add pudding mix. With electric mixer at low speed, beat until blended, 1 to 2 minutes. Fold in remaining whipped topping. spoon into crumb-lined cups. Top each cup with 1 teaspoon of the preserves. Freeze about 4 hours. To serve, peel off papers.
Prepare hot roll mix as directed on package, cut in 4 equal parts. Roll each part out, brush with beaten egg. Sprinkle with pepperoni and grated cheese and roll into balls. Put on cookie sheet and bake at 360° for 35 minutes or until brown.
Preheat oven to 400°. Spray 9-inch pie plate with Pam. Saute onion (and mushrooms) in nonstick skillet, until tender (I cook the chicken at the same time). Combine broccoli, chicken, cheese and onion (and mushrooms) and spread evenly over the bottom of the pie plate. In blender or food processor, blend Bisquick, eggs, milk, mustard, thyme, pepper (and salt). Pour over chicken mixture. Bake in 400° oven 30 to 35 minutes, until browned on top and knife inserted in center comes out clean. Cool 5 minutes. Serves 6.
Wash thoroughly the beans and place in a large kettle. Cover with water. Add salt and soak overnight. In the a.m. (morning), drain. Add 2 quarts of water and ham hocks. Bring to a boil, stirring occasionally. Simmer 2 to 3 hours. Then add onion, tomatoes, chili powder, lemon juice, celery stalk and salt and pepper. Simmer another 30 minutes. Will serve 12. Better if made a day or two ahead.
Spray square pan with oil spray. Melt margarine and add 1 egg and the cake mix. Blend until well mixed. Pat dough ball in pan. For second layer, heat cream cheese until soft, being careful not to burn. Blend 2 eggs and cream cheese. Add confectioners sugar. Beat well. Pour over cake. Bake in preheated 350° oven for 45 minutes, or until golden brown.
Spread center of 20-inch sheet of heavy foil with butter. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix and tomatoes. Season with salt and pepper. Mix tomato juice and A.1. steak sauce and pour over meat. Bring foil up over and fold edges to seal tightly. Bake 2 hours at 350°. Roll back foil and sprinkle with parsley. Makes 4 generous servings.
In a large skillet, brown potatoes in oil and add browned sausage and onions. In small bowl, beat eggs, salt and pepper. Add to the skillet. Cook until eggs are set. Remove from heat. Stir in cheese. Serve with sprinkled chives.
Mix egg, milk and oil lightly with fork (Do Not overbeat). Add flour, sugar, baking powder and salt. Mix carefully and place in greased, large muffin cups. Makes 6 or 12 small ones.
Dissolve jello in boiling water. Mix creme de menthe and pineapple juice. Add to jello. Cool until slightly thickened. Beat until frothy. Fold in Cool Whip and drained pineapple. Refrigerate.
Chill all ingredients. Combine first 3 ingredients. Add ginger ale. Serve cold.
Cook broccoli and drain. Melt cheese in medium saucepot. Add soup, onion and wine; stir until smooth. Layer broccoli in 13 x 9-inch baking dish. Pour cheese mixture over. Crush crackers and mix with butter/margarine. Bake at 350° for 30 minutes.
Brown meat with onion, celery, and bell pepper. Add taco seasoning when meat is done. Add cans of vegetables, milk and cheese and simmer until done. Add small amount of water if it is too thick.
Make cake as directed on box. Bake 3 or 4 layers. Mix sugar and milk together and cook over medium heat for 30 minutes. Then add coconut and cook additional 15 minutes. Remove from heat and add vanilla. Spread between layers. Best if made a day or two before serving. Keep in refrigerator.
Cook pork and rice in oil at moderate temperature, stirring constantly until heated through, about 5 minutes. Add green pepper and green onions, stir and cook 10 minutes. Add soy sauce and mix carefully. Drain mushrooms, add with beaten eggs. Cook slowly, stirring until eggs are cooked. Cut tomatoes into strips, fold into mixture and cook for about 1 minute longer.
Combine ingredients and mix well. Shape into loaf and put in baking dish. Bake at 350° for 1 hour. Drain off excess drippings.
Cook and drain spinach. Mix with all other ingredients. Bake in 10 x 6 x 1 1/2-inch dish at 350° for 20 to 25 minutes (or until knife, when inserted, comes out clean).
Sift dry ingredients. Add butter, milk, pecans and vanilla. Beat 2 minutes. Pour in greased pan. Mix sugar and 1 cup cocoa and sprinkle over batter. Pour hot water over cake. Bake at 350 degrees for 35 minutes. Can be served with whipped cream.
Clean any shells out of crabmeat. Mince green pepper very fine; stir in 2 tablespoons mayo. May add a small amount extra until texture is moist. Place in quiche plate. Sprinkle lightly with seasoned bread crumbs. Bake at 350° for 1/2 hour.