HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil, garlic powder, Hidden Valley dressing and dill seed. Put crackers in long sheet pan, then pour mixture over crackers. Let stand, stirring occasionally. Best, if left overnight, uncovered, then store in plastic containers.
Cook squash and onions 5 minutes. Drain. Combine soup and sour cream and stir in carrots. Fold in drained squash and onion. Combine stuffing and butter. Spread 1/2 mix in 12 x 8-inch baking dish. Spoon vegetable mix over stuffing. Sprinkle rest of stuffing mix over top. Bake at 350° for 25 to 30 minutes.
Combine flour, cornstarch and sugar. Mix eggs with 1 cup of milk and stir into flour and sugar mixture gradually over medium heat.
Combine all ingredients in a large bowl; mix well. Store in an airtight container. Stir 2 teaspoons tea mix into 1 cup boiling water for each serving.
Mix cukes, onions and salt; add enough water to cover. Soak 3 to 4 hours. Drain cukes. Combine vinegar, sugar, mustard seed, turmeric, celery seed and cloves. Boil 5 minutes. Add cukes to liquid and reheat. Do not boil. Pack in hot jars.
Mix all ingredients in order listed. Put in 9 x 13-inch pan, sprayed with Pam or Baker's Joy. Bake at 350° for 35 to 40 minutes.
Place chicken in single layer in baking dish. Spoon apricot preserves over each piece of chicken. Sprinkle with soup mix. Pour dressing over top. Bake uncovered in a 325° oven for approximately 1 1/2 hours.
Grease casserole. Layer rice, chilies, sour cream and cheese (saving 1/2 cup cheese for topping). Cover and bake at 350° for 20 minutes.
Mix the first 5 ingredients. Fold in 1 cup sour cream and the chocolate chips. Bake in Bundt pan 50 minutes to 1 hour.
In Dutch oven, saute chopped onion and green pepper, cut in strips, in margarine for 3 minutes. Add ground chuck and brown; add salt and sugar. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling; reduce heat and simmer 15 minutes.
Mix in large bowl with a fork or spoon. Bake at 350° for 1 hour.
What are coins? Cut your carrots in the size of coins. Carrots and other deep yellow vegetables have lots of Vitamin A, which is good for healthy eyes and skin.
Combine first 4 ingredients and 1/4 teaspoon of salt. Add meat and mix well. Drain pineapple, onion, olives, and mushrooms. Place in a shallow pan and bake at 425° for 10 minutes. Serve hot on cocktail picks with sauce.
Blend all ingredients, add olive juice as needed for desired consistency. Use as cracker spread or as dip for fresh vegetables.
Beat egg, water, salt and pepper in a bowl. Mix all dry ingredients together on a platter. Put chicken in egg mixture, then put into a strainer and drain off excess egg. Add to bread crumb mixture. Make sure each piece is well coated. Deep fry in hot oil.
In a skillet, cook noodles according to package directions. Add seasoning packets; drain off most of the liquid. Stir in mushroom soup and milk. Add chicken and broccoli. Heat through, stirring occasionally. Makes about 4 servings. Cooking time: 20 minutes.
Dissolve gelatin in boiling water. Stir in orange juice and combined juices. Chill gelatin until consistency of egg whites. Fold in fruits. Yields 6 servings.
Peel and slice zucchini. Cook zucchini and onions in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Add uncooked carrots.	Fold into drained zucchini mixture. Set aside. Combine stuffing mix and melted margarine. Spread 1/2 of stuffing mixture in the bottom of 12-inch Dutch oven. Add	zucchini mixture and top with the remaining stuffing mixture. Bake for 35 minutes with 12 coals on top and 10 coals on the bottom.
Finely chop pepper and onion. Add finely chopped tomato, seasoning salt and crushed red pepper. Mix well. Add salsa ketchup. Mix until blended. Makes 2 servings.
Beat well. Pour in greased 11 x 7 x 1 1/2-inch pan. Bake at 350° for 30 or 40 minutes. Cut in squares.
Slice cucumbers and onions thin. Mix cucumbers, onions and salt together. Mix and store in refrigerator for two hours. Drain but do not rinse. Add vinegar and sugar and mix with onions and cucumbers. Freeze in containers.
Heat together the ingredients (don't boil). Pour batter into greased cake pan. Roll out 2 loaves of frozen bread dough (thawed). Sprinkle bread with cinnamon. Roll up and slice into rolls, about 1-inch thick. Lay in syrup and bake until brown. Bake at 350°. Turn onto foil while warm.
Preheat the oven to 375°. Wash and stem the mushrooms. Dip the caps into melted butter and place upside down in a buttered baking dish. Combine crabmeat, eggs, mayonnaise, scallions, lemon juice, Worcestershire sauce and half the bread crumbs. Fill mushroom caps with mixture. Sprinkle with remaining crumbs and butter. Bake 15 minutes. Yields 4 to 6 servings.
Use a large bowl to mix kabobs. Mix ground beef, onions, tomatoes, garlic, coriander, ginger, pepper and masala mix by hand until completely mixed. (May want to wear plastic gloves as the chili can sometimes burn your skin.) If the mix does not look like it will stay together, add a beaten egg, but I usually do not use any egg.
Cook and drain vegetables. Pour soup and Cheez Whiz over vegetables. Bake at 325° for 45 minutes. You may add fried onions, as many as you prefer, the last five minutes of baking. This adds extra flavor to vegetables.
Saute sausage, onion and bell peppers until the meat is done; drain. Combine sausage mixture with remaining ingredients (except cheese). Spoon mixture into lightly greased 2-quart casserole. Sprinkle with cheese. Bake at 350° for 25 minutes. Serves 6.
Mix bran, sugar, flour, soda and salt in a large bowl. Add eggs, shortening and buttermilk. Mix well and refrigerate overnight. Batter may be stored covered in refrigerator up to 6 weeks. Fill greased muffin tins 2/3 full and bake at 400° for 15 to 20 minutes.
Rinse shrimp in cold water. In large iron skillet, add all ingredients. Bring to boil, then turn down to simmer. Simmer, uncovered, until shell is loose from the back of the shrimp. Serves 2 Cajuns or 6 city slickers.
For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt and pepper.
Saute mushrooms in butter 5 minutes, then add seasonings, chicken, soup and sour cream. Mix thoroughly. Place cooked spaghetti into shallow casserole. Top with chicken mix. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Combine eggs, bread crumbs, parsley and garlic. Stir in corned beef; mix well. On foil or waxed paper, pat meat mixture to a 10 x 10-inch square. Combine sauerkraut, caraway and shredded cheese; mound in center of meat mixture. Wrap meat mixture around and over sauerkraut mixture, forming a loaf (be sure ends and seams are completely sealed). Place loaf in greased 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Top with cheese triangles; bake for 5 minutes more or until cheese is melted.
Combine first three ingredients in large bowl. Mix with hands and shape mixture into five (4 x 1-inch) rolls. Mixture will be very dry. Put rolls in refrigerator and chill 2 to 3 hours.
Bring water to a boil. Add sugar; cook for 1 minute, then add vinegar. Turn down heat; cook until sugar dissolves. Add cornstarch mixture, soy sauce and salt. Stir until sauce thickens.
Preheat oven to 350°. Mix all ingredients in order; mix well. Spread in greased 8 x 8-inch baking pan. Bake in a 350° oven for 40 to 45 minutes. Cool before cutting.
Cook noodles according to directions on package. Drain. Combine oregano with spaghetti sauce. In greased 10 x 6 x 1 1/2-inch baking dish, alternate layers of noodles, cottage cheese, spaghetti sauce and Mozzarella cheese slices. Bake in moderate oven (375°) for about 30 minutes. Makes 4 servings.
Choose which kind of sicle to make. Pour milk, juice or punch into cups. Freeze about one hour and then add plastic spoon to the center. Freeze until solid. Peel cup away and enjoy a cool summer treat!
Mix all and bake at 350° for 1 hour or at 325° for 1/2 hour in a covered casserole. To double, do not double salt.
Blend all together until fine crumbs and press into 8-inch square pan. Cook at 325° for 15 minutes.
Place cut up chicken in bottom of 11 x 13-inch Pyrex bowl. Pour Veg-All over chicken. Put mushroom and chicken soup in. Mix biscuit mix and milk; pour over top of ingredients. Spread butter over top and bake 1 hour at 350°.
Cook pork meat in a stew pot. Add enough water to cover pork. Simmer until tender. Add salt, pepper, oregano and garlic. When meat is cooked, add hominy and boil until kernels pop. Add chili; stir. Dice some onion and garnish. Squeeze lemon juice onto bowl of posole. Sprinkle oregano to taste.
Cut squid into strips. Put the oil and garlic into a pan and heat. When the garlic becomes golden, add the squid to the pan and season with salt and pepper. Add the wine and let the mixture simmer for a few minutes. Then add the anchovy fillets, the pureed tomatoes and enough water to cover the squid. Cover and cook for about 20 minutes, then add the peas. When the peas and squid are tender, remove the pan from the heat. Garnish with chopped parsley just before serving. Serves 6.
Heat water to boiling with margarine melting in it. Pour over dry ingredients and mix thoroughly. Chill.
Preheat oven to 350°. Mix butter, cheese, ham and seasonings. Add flour and blend well. Pinch dough off and roll into 1-inch balls. Place on cookie sheet. Bake for 15 minutes; serve hot. Makes about 3 or 4 dozen.
Brown ground beef, breaking the pieces and stirring, about 5 minutes. Add chopped onion, green pepper and celery. Add water, tomatoes and seasonings. Bring to a boil. Simmer on low until tender, 10 to 15 minutes. Add corn. Stir in rice and remove from heat. Let stand 5 minutes. Serve. Makes 5 to 6 servings.
Preheat oven to 375°. Grease 8 x 8-inch pan. Pour pie filling into pan. In medium bowl, add flour, oats, brown sugar, cinnamon and salt. Mix well. Cut in 1 stick of margarine. Mix until crumbly. Pour crumb mixture over apples. Place in oven and bake for about 30 minutes.
Cook broccoli as directed and drain. Add soup, grated cheese, mayonnaise and eggs. Fold in 3 ounces onion garlic croutons. Turn into baking dish. Sprinkle top with croutons. Bake at 350° for 45 minutes.
Mix and store in airtight container. Use 1/3 cup in boiling water per serving.
Combine sour cream, soup, carrot and 1/2 stick butter. Cook over low heat for 10 minutes. Don't boil. Boil squash, onion and 1/2 stick of butter in a small amount of water until fork-tender. Drain. Layer squash, sauce and stuffing mix in a 3-quart casserole, ending with stuffing mix. Bake at 350° until bubbly. Yields 8 servings.
Make dressing by finely shredding 1/2 teaspoon of orange rind. Peel orange and section. Catch juice. Mix juice rind, honey, yogurt and poppy seed. Chill. Toss orange section grapes, nuts, celery and chicken. Spoon on lettuce or spinach leaves. Spoon dressing on top. Makes 2 servings. Double for 4.
Cut eggplants into half-inch cubes. Heat 1/2 of olive oil in large pot or Dutch oven. Cook eggplant over medium heat until light brown; add onion and celery. Cook just until soft. Remove from pan and set aside.
Brown meat in a small amount of melted shortening in large, heavy frying pan; add seasoning and water. Cover and simmer until tender, 40 minutes. Add more water if needed. Stir in steak sauce and peas; heat thoroughly and remove from heat. Stir in sour cream. Serve over buttered noodles or rice.
Drain well and chop in food processor coarsely. Spread in quiche pan. Spread over thin layer of mayo. Top with shredded Monterey Jack cheese. Heat at 350° until cheese melts.
Cook potatoes in boiling water until tender. Drain, cool slightly and slice. Cook cauliflower, carrots and onion in boiling water until tender, about 10 to 12 minutes. Drain. Place all vegetables in a 2-quart baking dish. Stir together soup and milk. Spoon over vegetables. Bake covered in a 350° oven 30 to 35 minutes. Uncover; sprinkle cheese on top. Bake 3 to 4 minutes more or until cheese melts.
Cream butter or margarine and sugar. Add the eggs, milk and vanilla and cream again. Mix in coconut and the Bisquick; stir well. Pour into a 9-inch pie pan and bake at 350° for 45 minutes.
Mix all ingredients and let set. When salad has set, mix two 3 ounce packages of cream cheese with 2 tablespoons of mayonnaise and enough milk to make it spread easily on top of salad. This is good at holidays.
Cook macaroni. Drain and rinse with cold water. Drain again. Mash egg yolks and mix with mustard until smooth. Add sugar, vinegar, mayonnaise, onion and celery. Refrigerate.
Boil sugars, butter and milk for 3 minutes. Add rest of ingredients. Drop by spoonful on waxed paper. Chill until firm.
Combine first 3 ingredients and let stand one hour. Mix shortening and sugars well. Sift together dry ingredients and add to creamed mixture. Blend in eggs and raisins. Add oatmeal and chopped nuts. Drop by heaping teaspoonful on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Mix together both sugars with the oil. Beat in eggs well. Add milk and mix. Stir in remaining ingredients except final two. Mix batter well until smooth. Pour into 2 greased 9 x 5-inch loaf pans. Top each with 1 teaspoon melted butter and 1 tablespoon sugar. Bake for 1 hour or until a cake tester comes out dry.
Preheat oven to 350°. Peel apples; slice thin and place in large bowl. Add sugar; toss and let stand 15 minutes. Mix dry ingredients; add to apples. Stir to coat. Add remaining ingredients. Stir by hand to mix well. Bake in greased and floured 13 x 9-inch pan at 350° for 50 minutes. Serve warm or cool. Top with vanilla ice cream and Cool Whip. Store uncovered.
In a mixing bowl, combine chicken, cornstarch, soy sauce and ginger. Blend. Let stand for 15 minutes. Heat oil in wok. Stir-fry mushrooms about 1 minute. Add chicken and continue to stir-fry until firm and white. Add remaining ingredients and stir-fry until cabbage is crisp-tender. Cool before filling egg roll wrappers.
Drain corn. Melt oleo in casserole dish. Add the flour and stir. Add drained corn and carton of whipping cream. Cook at 325° for 45 minutes.
Roll out pastry dough to 1/4-inch thickness. Peel and slice apples. Spread over pastry. Sprinkle with sugar, flour and cinnamon. Roll up jelly roll fashion. Place in greased loaf pan. Cover with milk. Bake in 350° oven for 45 to 60 minutes, until well browned. Delicious eaten as a dessert or an accompaniment for a main meal.
Combine everything but bacon. Pour in a large casserole dish. Top with bacon. Bake at 350° for 1 hour.
Brown onion and ground beef in oil; add other ingredients. Simmer for about 15 minutes.
Brown rice in margarine until golden brown. Remove from heat and add soup, mushrooms, chestnuts and water. Liquid from mushrooms and chestnuts can be used for part of the water. Place in casserole and bake for 1 hour at 350°.
Combine the egg substitute, sugar and milk. Heat until the mixture bubbles, stirring often, or until it is a soft custard. Beat the egg whites stiff. Over them pour the hot custard and mix thoroughly. Add vanilla and salt; cool, then add cream. Mix well. Freeze.
Mix all together and put in a baking dish. Put the cheese on top. Bake at 375° for 1 hour, uncovered.
Brown beef in butter in Dutch oven or large saucepan. Add onions, tomato paste, water, salt, pepper and cinnamon. Cover; boil and lower heat. Simmer 1 1/2 to 2 hours until meat is tender. Add carrots and potatoes. Simmer 30 to 40 minutes until vegetables are tender.
Brown ground beef in skillet, drain fat. Put in crock-pot. Brown bacon and onions, drain fat. Put in crock-pot with beef. Add remaining ingredients and stir well. Cover and cook on low 4 to 6 hours. Serves 12 to 15.
In a large pan over high heat, bring cream and maple syrup to a boil. Reduce to medium-low and simmer 10 to 15 minutes. Stir occasionally until slightly thick. Serve warm or cold.
Brown ground beef and onion in skillet. Cook macaroni in 1/4 stick of butter in boiling water until tender. In baking dish, put half of the macaroni, ground beef, cheese and catsup. Add remainder of all ingredients and top with remainder of cheese. Cook in a 300° oven until cheese browns.
1. Cook tortellini to desired doneness, as directed on package, adding broccoli during last minute of cooking time.
Combine the first 3 ingredients. Add egg yolks and enough of the milk to make a paste. Add rest of milk; stir. Microwave 5 minutes; stir. Microwave 2 minutes more; stir. Do this until thick. Add vanilla and butter. Pour into baked pie crust. Put meringue on top; broil until brown.
Heat oven to 400°. Grease a pie plate. Mix broccoli, 2 cups cheese, chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper for 1 minute on high speed. Pour over mixture. Bake 30 to 35 minutes.
Stir cream cheese until smooth, gradually add remaining ingredients. Refrigerate for about 15 minutes, until able to shape into ball, roll in pecans. Flavor is better if chilled overnight, also freezes well.
In heavy saucepan, melt caramels and 1/3 cup evaporated milk slowly over low heat. Combine cake mix, butter, nuts and 1/3 cup evaporated milk. Spread half of batter in a 9 x 13-inch pan that is greased and floured. Bake 6 minutes at 350°. Sprinkle chocolate chips on top. Spread caramel mixture over chips. Drop remaining batter with a spoon on top of caramel, spacing evenly. Bake 15 to 18 minutes longer. Do not overbake. These will be chewy but delicious!
Use part of flour to flour anise seed. Mix ingredients. Roll out and cut. Sugar tops and bake at 350° for 15 minutes.
Mix frozen meatballs, chili sauce, jelly, and sugar in a crock pot. Cook on low for 6 hours.
Heat oil in Dutch oven pan until 375°. Press hole in center with thumb (ketchup lids work great too!). Place doughnut in hot oil. Fry until brown. Drain on paper towel. Roll in sugars or top with favorite topping.
Combine flour, cornstarch, salt, sugar, baking powder and lard or vegetable shortening. Cut until crumbly. Combine mixture with water and vinegar.
Cream butter, sugar, chocolate and vanilla. Beat 1 egg separately until light and then add to mixture. Beat very well. Beat other egg and repeat procedure. Beat until creamy and smooth. Pour into baked pie shell. Chill well before serving (overnight if possible). Top with whipped cream and garnish with almond slivers (toasted) and chocolate shavings.
Boil tongue in salt water. Tongue is done when easily pierced with a fork. Remove from pan and skin. Skin will peel easily; cool. Slice tongue and arrange on lettuce in serving platter. Add tahini dressing over tongue. Decorate with parsley.
Mix first six ingredients together, then add flour and nuts. Bake in greased loaf pan at 350° for 50 to 60 minutes.
Preheat oven to 400°. Cook sausage, onion and pepper in skillet until brown and crumbly. Stir in flour and mix in next four ingredients. Remove from heat, stir in cheese and olives. Spread evenly in 9-inch square pan. Prepare muffin mix and spread over sausage. Bake 30 to 35 minutes. Let stand in pan 5 minutes.
Melt in microwave in large bowl. Add 6 cups Special K cereal. Stir and spread on cookie sheet. Makes a great after school treat.
Thinly slice meat across grain and cut into strips approximately 1-inch wide and 3-inches long. Mix in bowl, bread crumbs, Parmesan, salt, pepper and garlic powder. Dredge meat slices into crumb mixture, making sure both sides are coated. Roll strips and put on (metal) skewers. Generously baste with olive oil. Place under broiler until browned on each side.
Combine in large pan and cook for 30 to 45 minutes as it will thicken. Water bath for 20 minutes, long enough to make sure it seals.
Mix the first 5 ingredients in a large bowl; let stand. Dissolve yeast in 1/2 cup of warm water. Beat eggs and mix with all ingredients. Add 1 1/2 cups flour and mix well. Continue adding up to 6 cups of flour. Cover bowl and let rise. Refrigerate overnight.
Grease a 9 x 13-inch pan, scatter out marshmallows. In a saucepan, melt chocolate chips, Eagle Brand milk and plain milk on low heat. After melted, add chopped nuts to chocolate. Stir nuts in then pour over marshmallows. Let set to cool, cut in squares.
Let cream cheese and margarine stand at room temperature and then mix together thoroughly. Add flour. Chill overnight. Divide pastry into 24 balls and press into miniature muffin tins.
Mix all ingredients. Leave in refrigerator until hard. Form into ball and roll in walnuts.
Combine olive oil with the next 6 ingredients in a glass jar. Let stand 30 minutes. Mix with all remaining ingredients in 1 1/2-quart serving dish. Chill until serving time.
Fry hamburger and have ready for casserole. Put layer of potatoes, then a layer of onion, carrots and celery. Take juice from peas, mix with soup. Pour peas over celery. Put meat on top of peas. Pour pea juice mixture on top of meat. Bake about 1 hour at 375°.
Cook rice and drain. In a large bowl, mix rice and rest of ingredients and cover tightly. Refrigerate.
Peel eggplant and cut in chunks. Cook until tender in just enough water to prevent burning. Drain excess water after it is cooked (there shouldn't be any). Add butter, salt and pepper. Allow to cool. Beat egg yolks and add them along with other ingredients. Beat egg whites until stiff, then fold them in last. Pour into greased casserole and bake in a 400° oven until golden brown on top. Good-good.
Cook noodles as directed. Drain. Rinse with hot water. In large pot, melt butter. Stir in cream and pepper. Cook on low heat until slightly thickened, 5 minutes or so. Stir in cheese and continue stirring until cheese melts. Immediately add noodles. Toss to coat. Sprinkle with parsley.
Thaw broccoli and mix all ingredients together. Bake according to Jiffy package directions.
Salt and cook the cabbage with very little water until tender. Drain. Grease a baking dish. Alternate a layer of cabbage, a layer of combined cheeses and then white sauce. End with cheese and sprinkle with cornflake crumbs. Bake at 350° until golden brown, 35 to 40 minutes.
Combine caramels and milk in medium saucepan. Heat until caramels are melted. Combine Bisquick, oats, sugar and butter. Blend well. Press half the oat mixture on bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes.
Preheat oven to 400°. In a huge bowl, mix dry ingredients. Add eggs, oil and milk. Mix with a large spoon. Grease muffin tins. Bake 20 minutes in a preheated 400° oven. This batter will keep up to 6 weeks in the refrigerator. Therefore, bake 6 to 12 at a time each day.
Heat oven to 350°. Mix all ingredients and spoon into a 9-inch pie plate. Bake 20 to 25 minutes or until lightly browned.
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, 1/2 cup sugar, the salt, eggs, shortening and 2 cups of the flour. Beat on low speed for 30 seconds, then beat for 2 minutes on medium speed, scraping sides of bowl. Stir in remaining flour until smooth. Cover; let rise in warm place until double (50 to 60 minutes). Turn dough onto floured surface. Roll dough until it is 1/2-inch thick. Cut with floured doughnut cutter. Cover; let rise 30 to 40 minutes. Heat vegetable oil in deep fryer. Drop doughnuts in hot oil. When they rise to surface, turn and cook on other side.
This is a delicious and good way to use surplus lemons. Those rare souls who like ginger will appreciate this pie.
Heat oven to 425 degrees. Grease 9 x 11 pan. Mix eggs & milk with mixer. Add flour, then butter. Mix on high until well blended.
Drain salmon. Saute onion, carrot, beans, squash and mushrooms for 4 minutes. Add salmon, tomato, peas, seasonings and cream. Boil 1 minute. Remove from heat. Add spaghetti; toss until thoroughly coated. Add 2 tablespoons Parmesan cheese.
Prepare pasta according to package. Drain. In large bowl, combine pasta and oil; toss gently to coat well. Add kidney beans, chickpeas, olives, escarole and salsa. Toss, chill and serve.
Arrange croutons on bottom of pan. Grate cheese over croutons. Beat eggs together with half and half. Pour over croutons and cheese. Let all set in refrigerator overnight. Bake at 350° for 25 to 30 minutes. Good brunch dish.