HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease cookie sheet. Mix biscuit mix, milk and cheese to make a soft ball. Roll out to a 12 x 8-inch rectangle. Cut in strips. Twist strips in pretzel shapes.
Mix all ingredients together well with a spoon and put into a 13 x 9-inch greased and floured pan. Bake at 350° for 40 minutes.
Roll sausage into bite-size balls. Bake at 350° for 15 minutes. Drain. Keep warm in a doubler boiler. Combine chutney and sour cream; heat thoroughly. Pour over sausage balls. Serve in chafing dish with wooden picks.
Beat the oleo and Crisco until fluffy. Add sugar, one cup at a time. Put milk in cup, then add water to make 1 cup. Add milk and flour, a little at a time. Fold in nuts. Add cherries. Grease and flour pan (Bundt). Put in cold oven. Turn on to 300° for 2 1/2 hours. Don't open oven for at least 2 hours. Do not use self-rising flour.
Using heavy-duty foil, tear off a large piece. Take cleaned potatoes and make slices almost through them. Stick a slice of onion in each cut. In foil, put several pieces of kielbasa with potatoes and onion. Wrap tightly and grill on barbecue for 1 hour or until potatoes are done. Juices from kielbasa will flavor potatoes.
Cook butter, sugar, peanut butter, cocoa and milk. Bring to a boil. Boil 2 minutes. Remove from stove. Stir in vanilla, then oats. Drop by spoonfuls onto wax paper.
Preheat oven to 350°. Lightly grease 13 x 9-inch baking pan. In medium bowl, combine 1 1/2 cups flour and confectioners sugar, cut in margarine until crumbly. Press onto bottom of prepared pan. Bake 15 minutes.
Cut chicken livers in half. Cut water chestnuts in 3 pieces. Pour teriyaki sauce over livers and water chestnuts in a bowl. Refrigerate for 4 hours, then drain. Cut bacon slices in half and wrap livers along with a piece of the water chestnut. Secure with a wooden toothpick. Place on cookie sheet. Sprinkle with brown sugar. Set oven on broil for 550°, turning occasionally, for 20 to 30 minutes. Serves 12.
Mix all ingredients together; cover and bake for 1 hour in 350° oven.
Night before, marinate in zipper bag as long as possible (try to marinate at least 2 hours or all day (night). Bake 45 minutes at 400°.
Brown hamburger and drain off fat. Add taco seasoning and mix well. Shred cheese, lettuce and dice tomatoes; set aside. Heat refried beans in saucepan. Add 1/2 cup cheese to beans. Heat tostado shells at 350° just until hot. Add refried beans, hamburger, lettuce, tomatoes, cheese and taco sauce to top of tostado shell. Garnish with sour cream, if desired.
Beat with mixer at medium speed until well blended. Store in covered container or frost cooled cake. For decorating: use only 1/3 cup Crisco (cake decorating bag).
Wash peppers. Put vinegar, sugar and water in saucepan and boil 1 minute. Place peppers in hot solution just to heat. Put garlic and salt in pint jars and cover peppers with hot vinegar solution.
If potatoes are not seasoned, salt and pepper to taste. In a bowl, lightly beat egg yolks. Add melted butter and paprika, beating well. Combine mixture with potatoes, cheese and chopped peppers. Stir until well blended. Fold in stiffly beaten egg whites. Spoon into buttered 6-cup ring or 1 1/2-quart casserole. Bake at 350° for 40 to 50 minutes or until lightly browned.
Drain cranberry sauce and pineapple. Take juices and Cokes and heat; add Jell-O and dissolve. Remove from heat; cool and add cranberry sauce, pineapple and nuts.
Mix sugar and flour; add eggs and beat with fork. Add pineapple. Pour in a greased casserole; sprinkle bread cubes on top and pour butter over all the bread. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat dry cake mix, brown sugar and peanut butter in large bowl on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat the remaining crumbly mixture, water, oil and eggs on low speed until moistened. Beat on medium speed for 2 minutes, scraping bowl frequently. Pour batter into pan. Stir nuts into reserved crumbly mixture and sprinkle over batter. Sprinkle with chocolate chips. Bake until cake springs back when touched lightly in center, 40 to 45 minutes.
Pound chicken breasts to thin slices. If the breasts are thick, use a knife to fillet them first and then pound them. Dip flattened chicken in flour. Heat oil in pan and brown the chicken breasts lightly. In a deep pan on top of stove, add 1 can chicken broth and 1 package onion soup mix. Add chicken and simmer. Add the broccoli spears. Cover and cook until done. Serve over rice.
Beat eggs and sugar. Mix with 2 3/4 cups scalding milk, cinnamon, nutmeg and vanilla. Makes 1 (9-inch) pie. Bake at 400° for 25 to 30 minutes.
Prepare the rice according to package directions. The rice should be fully prepared before the fish is baked.
Place shortening and sugar in a bowl. Mix together well. Add eggs and mix together. Sift together flour, baking powder, baking soda and salt in separate bowl. Stir and add half of the flour mixture and half of the mashed bananas. Mix for 30 seconds, then add remaining flour and banana mixture. Mix an additional 30 seconds. Stop and scrape bowl. Blend walnuts into mixture, about 15 seconds. Pour mixture into greased and floured 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 40 to 45 minutes. Remove from pan and cool on wire rack.
Heat oven to 350°. Grease tube pan, 10 x 4-inches, 12 cup Bundt pan or 2 loaf pans, 9 x 5 x 3-inches. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream. For tube or Bundt pan spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of Filling (about 6 tablespoons). Repeat twice. For loaf pans, spread 1/4 of batter (about 1 1/2 cups) in each pan and sprinkle each with 1/4 of Filling (about 5 tablespoons). Repeat. Bake about 60 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan(s) before removing. Makes 14 to 16 servings. If using self-rising flour, omit baking soda, and salt.
Mix first 3 ingredients together thoroughly; pour into freezer bucket. Use electric or hand turned ice cream freezer; add ice and rock salt alternately.
Mix all ingredients in casserole dish, tightly covered. Bake at 350° until rice is done, 45 minutes to 1 hour. Serves 4 to 6.
Preheat oven to 400°. Combine hot roll mix, yeast packet, mustard and cheese. Add water, 1 egg and butter, stirring until blended. Turn dough out on a lightly floured surface and knead 5 minutes or until smooth. Cover and let rest 5 minutes. Cut dough into 18 pieces. Roll each piece of dough on a lightly floured surface into a 14-inch rope. Twist into a pretzel shape. Place on lightly greased baking sheet. Brush with remaining egg and sprinkle with kosher salt. Bake at 400° for 14 minutes or until golden. Serve warm. Makes 18 rolls.
Bring vinegar to boil. Add seasonings. Pour into glass jar. Drop in eggs. Cover and let stand at least 10 days before serving.
Cook macaroni until el dente. Saute onion in 1/4 c. butter and add flour. Add milk and continue to stir until mixture comes to a slow boil and thickens. Season with pepper. Add cheese, salmon and parsley. Add macaroni and pour into greased 2-quart casserole dish. Melt 2 Tbsp. butter, toss with breadcrumbs and sprinkle over casserole. Bake at 350 degrees for 25 minutes.
Butter sides of 2-quart pan. Heat slowly. Bring to boil the first 3 ingredients. Add the vinegar. Cook to light crack (268°). Remove from heat. Add the butter; sift in the baking soda. Stir. Turn out (do not scrape) onto battered pan. Turn edges to center to cool. When warm to the touch, pull to a light taffy color. Pull into long strips; cut into 1-inch pieces. Use cornstarch to keep from sticking to fingers. Makes 1 1/4 pounds.
Melt butter. Stir in flour and remove lumps. Add milk gradually to thick milk gravy. Add vegetables and chicken. Simmer until hot. Add more milk if gravy is too thick. Pour over biscuits.
Preheat oven to 325°. Mix all the ingredients together. Place in a large casserole. Bake for 45 minutes. This can be prepared, frozen and reheated. Yield: 6 servings. Preparation time: 10 minutes. Cook time: 45 minutes.
Saute beef and onions in deep saucepan; stir occasionally until beef is browned. Drain off fat. Pour into 3-quart casserole. Add tomatoes, tomato paste, chili powder, salt and hot sauce. Prepare muffin mix as package directs. Spread over top of casserole. Sprinkle with cheese. Bake at 400° for 35 to 40 minutes or until crust is brown. Yield: 12 servings.
Cook rice as directed. Brown hamburger meat; drain. Add tomatoes and chili mix, then simmer for about 15 minutes. Layer in a large pan the yellow rice, hamburger mixture and crushed chips; repeat. Warm soup with 1/2 can water; pour over top. Bake for 15 to 30 minutes at 350° or until warm.
Mix all ingredients well. Let stand for a few minutes. Drop from a teaspoon on a lightly oiled cookie sheet. Bake 25 minutes at 350°.
Melt margarine in saucepan, blend in flour, salt and milk; cook until thickened. Add Swiss cheese and stir until melted. Combine cooked rice with this mixture. Remove 1 cup sauce mixture to separate container. Put 1 tablespoon or so on narrow end of ham slice quarters. Top this with several asparagus spears. Roll ham around spears. Place in 2-quart greased casserole dish, edge side down. Pour remaining sauce over. Sprinkle with 1/4 cup Parmesan cheese. Bake at 350° for 25 to 30 minutes.
Brown onion in shortening. Add seasonings and chicken. Brown 10 minutes. Add water; cover. Let simmer slowly until tender. Remove chicken. Add sour cream to drippings in pan and mix well. Add dumplings. Arrange chicken on top. Heat through and serve. For more gravy, add 1/2 pint sweet cream to sour cream.
Sift together flour, baking powder, soda, salt and sugar. Add butter, eggs, sour cream and vanilla. Beat 2 to 3 minutes. Add blueberries. Put in greased muffin tins or use muffin liners. Bake for 20 minutes at 400°.
Mix all ingredients except salmon and bread crumbs. Blend in salmon and bread crumbs. Bake in greased 8 x 4 x 2-inch loaf pan for 1 hour at 350°. Garnish with lemon wedge. Serve with creamy white sauce and peas.
Mix ingredients well. Keep in airtight container until ready to use. Put 3 heaping teaspoonfuls in cup; mix with hot water.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt and mushrooms, cook 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Before serving, stir in sour cream. Heat thoroughly. Serve over noodles or rice. Makes 4 to 6 servings.
Wash potatoes and pat dry; prick each potato with a fork several times. Place potatoes on paper towels in microwave. Microwave at High, 20 or 30 minutes, turning potatoes after 10 minutes. Remove potatoes when they feel soft and cut down the middle with knife. Carefully remove all the insides, leaving the peeling intact. Mix potatoes, margarine, mayonnaise and milk together with mixer until smooth. Add salt and pepper to taste. Spoon mixture back into potato shells and top with grated cheese. Return to microwave and cook for about 1 minute until cheese is melted. Serve with any type of meat.
Mix brown sugar, egg, butter and milk. Cook over medium heat, stirring often until mixture comes to a boil. Remove from heat and cool. Add coconut, pecans, vanilla and 3/4 cup graham cracker crumbs. Mix well and spread on half of crackers, then top with crackers.
Wash and slice squash vertically, then set aside. Melt margarine on low heat in skillet. Add onion and simmer until soft. Place squash in skillet with onion. Add garlic, salt, pepper and sugar. Saute over low heat, then cover and simmer until tender. Serve hot. Serves 4 to 6.
Spread rolls on cookie sheet and bake as your crust. Mix dressing mix, mayonnaise and cream cheese. Spread on crust. Top with vegetables and cheese. Keep refrigerated.
Cook broccoli and drain. Saute mushrooms, onion and celery in butter or margarine. Melt cheese in double boiler. Add mushroom, onion and celery mixture. Add salt and Worcestershire sauce to taste. Serve hot with Fritos or chips.
Mix German chocolate cake mix as directed. Mix pecans and coconut. Put in bottom of long 9 x 13-inch cake pan. Pour cake mix over coconut and nuts. Mix cream cheese, margarine and confectioners sugar. Beat until fluffy. Spoon over cake mix. Bake at 350° for 45 minutes.
In a large bowl, mix ingredients with your hands. (Keep a bowl of water beside you to keep fingers wet while mixing. You can add shredded Cheddar cheese to mixture, if you like.)
Cream shortening and sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Add flour; stir well. Then add flavorings. Bake in a greased tube pan at 325° for 1 1/2 hours.
Pour pineapple and fruit cocktail into a colander. Set aside to drain. Cream 1/2 cup milk, sugar, vanilla and cream cheese together and set aside. Mix Dream Whip and remaining milk until fluffy. Mix Dream Whip mixture with cream cheese mixture. Add the canned fruit and pecans to the cream cheese mixture. Blend everything together well. Sprinkle a few pecans on top of salad. Refrigerate overnight.
Beat cream cheese until light and fluffy. Beat in condensed milk and add lemonade. Then add pineapple. Fold in Cool Whip and spoon into pie crust. Freeze until firm, about 4 hours. Let stand at room temperature to softened a bit before cutting and serving. Store leftover pie in freezer. Recipe can be doubled. Can use frozen orange juice in place of lemonade. Can use light cream cheese.
Mix all ingredients. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.
Spray a jelly roll pan with nonstick spray. Spread the dough on pan. Bake at 350° for 8 to 10 minutes or until brown. Mix cream cheese and salad dressing mix. Add mayonnaise in mixer until well blended. Spread on cooled crust. Top with vegetables and cheese, in order given. Cut and serve.
Dissolve yeast in warm water or milk. Add sugar and salt. Beat egg slightly. Melt margarine. Mix both into milk mixture. Add flour to mixture until it won't beat anymore. Knead in remaining flour. Put in greased bowl, cover and put in refrigerator until ready to use. Shape into any type of roll. Let rise to double. Bake at 350° for about 20 minutes or lightly browned.
Blend first four ingredients in top of double boiler and cook over simmering water, stirring, until mixture is of custard consistency and coats a spoon, about 10 to 15 minutes. Soften gelatin in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Stir until chocolate is melted. Set aside.
Beat egg; add sugar, vinegar and water. Cook over low heat, stirring constantly, until thickened. Remove from heat; add butter or oleo and mix well. Put the pan right into the refrigerator and cool. When ready to serve, slice each banana into half, then each half into a half. Place these quarters into a flat dish, cut side up; pour cooked dressing over them and sprinkle with chopped peanuts.
Scald milk and pour it over the salt, 3 tablespoons sugar and butter. Cool to lukewarm. While the milk mixture is cooling, put the yeast in a large mixing bowl. Add water and 1 teaspoon sugar. Add the cooled milk mixture to the yeast mixture. Stir in 1 cup flour at a time. Cover bowl. Let rise 15 minutes in a warm place. Put dough on floured board and knead about 20 times. Make into rolls or balls. Cover. Let rise again 15 minutes in a warm place. Bake at 400° for 15 to 20 minutes.
Combine all ingredients. Put into 2 unbaked pie crusts. Bake at 350° for 20 minutes, or until done.
Mix all ingredients together in saucepan and simmer for 30 minutes. Stores well.
Chop onions real fine and brown with hamburger. After brown, add all ingredients except hot dogs. Grind hot dogs and add to mixture. Cook until it thickens.
Mix all ingredients together using enough milk to make a moist or thick batter. Drop in hot, deep oil. Cook until brown.
Mix jello and boiling water. Add pineapple and pie filling. Mix and pour into 13 x 9-inch pan. Allow it to get firm.
Combine all ingredients. Put in a greased baking pan. Bake one hour in a slow oven.
Put yeast and water in a bowl for a few minutes; then add buttermilk and oil. Then add dry ingredients. Roll out, cut and bake at 400° for abut 20 minutes. Makes 4 dozen.
Mix and pour over wafers. Bake 25 minutes at 325°. Cool and top with topping.
Brown sausage. Add celery and onion. Cook until golden brown. In saucepan, cook soup and rice in water for 7 minutes. Combine all ingredients and garnish with parsley or almonds.
Heat oven to 250°. Melt butter in shallow pan. Mix in Worcestershire sauce, garlic salt and onion salt. Pour over Chex and nut mixture until evenly coated. Bake in shallow dish (like a cookie sheet) for 1 hour. Stir every 15 minutes. Let cool.
Melt chocolate and margarine together. Mix together eggs, sugar and flour (beat as little as possible). Combine the two mixtures again stirring very little. Add vanilla and nuts. Fill muffin cups 3/4 full. Bake at 350° for 30 minutes.
Melt marshmallows and cheese in hot water. Pour liquid over Jell-O, then add pineapple juice. When Jell-O begins to congeal, fold in pineapple, Cool Whip and nuts. Mold in rectangular 8 x 12-inch dish. Yield: 12 servings.
Mix all together and pour into an unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 40 minutes.
Mix cornmeal and salt. Combine with cold milk; mix well. Add hot milk and cook until thickened (5 minutes), stirring constantly. Beat eggs, then blend in a small amount of cooked mixture. Stir into rest of mixture and add shortening.
Melt margarine; add onion and cook until clear. Add spinach. Stir in soup and seasonings. Pour 1/2 mixture into greased 2-quart casserole. Top with layer of cheese, then mushrooms and almonds. Repeat layers. Bake at 350° for 40 minutes. Stir well; refrigerate when cool. Reheat for party. Serve with Melba rounds.
In skillet, heat bacon grease and add 3 of the 7 tablespoons of corn meal and brown. Put milk in medium size bowl. Add remaining 4 tablespoons corn meal to milk. Pour in skillet and stir until well mixed and brought to bubbly boil. Salt to taste. Best with cornbread on the side.
Boil chicken thighs, reserving 2 cups of broth. Cool and cut into bite size pieces. Put in a bowl. Put stuffing mix into bowl with chicken. Add butter and broth, and remaining ingredient, stirring well. Pour in a greased casserole dish. Garnish with poultry seasoning and Old Bay seasoning. Cook at 350° for 25 to 30 minutes.
Rinse kraut until brine is gone. Let drain 1/2 hour. Mix remaining ingredients together. Add kraut and mix well. Let stand 24 hours before serving.
Mix all ingredients together in gallon container meant for freezing. Freeze for 2 days. Stir several times over the two day period.
Cook noodles in boiling salt water according to package directions. Add oregano to spaghetti sauce. (May also add meat and/or mushrooms, if desired.) In greased 10 x 6 x 1 1/2-inch baking dish, arrange in layers in the following order: noodles, cottage cheese, Mozzarella cheese and spaghetti sauce. Repeat. Bake in 375° oven for 30 minutes. Cool 10 minutes before serving.
Beat eggs and sugar. Add sugar and vanilla. Add milk and cream; mix. Add fruit, if desired.
In blender, pour entire contents of 1 can of tomatoes and only juice from the second can. Dice tomatoes from second can and set aside. Add onion, bell pepper, cucumber, garlic, onion powder, hot sauce and black pepper. Blend until pureed. Pour mixture into large bowl. Add diced tomatoes and mix well. Chill well.
Boil chicken breasts until tender; remove skin and debone. Dice chicken and chop eggs. Drain relish to remove excess liquid. Add pickles to chicken and eggs. Add mayonnaise to desired consistency. Add sugar to taste.
Sift into bowl the flour, baking powder, salt and sugar. Measure the milk. Add flavoring to milk. Add to the bowl 1/2 of the milk, shortening and eggs. Beat 2 minutes. Add the remainder of the milk and beat 1 minute more. Pour into 2 (8-inch) layer pans. Bake at 375° for 25 minutes.
Combine jellos with 2 cups of boiling water; add 1 cup of cold water and drained crushed pineapple. Reserve the juice from the pineapple. Cover the jello mixture with the marshmallows. Chill until set. Mix sugar, cornstarch, eggs and 2 cups of pineapple juice; cook over medium heat until thick. Cool and spread over jello. Whip cream cheese and Cool Whip together; spread this over cooked mixture and sprinkle with shredded cheese.
Combine all ingredients and top with crushed Ritz crackers and butter. Sprinkle with almonds. Bake at 350° for 30 minutes or until hot.
Combine ingredients in food processor and blend 1 minute. Cook on waffle iron sprayed with nonstick cooking spray according to waffle iron directions. Recipe makes 6 large waffles. Ultra low-fat.
Brown Polish sausage with onion. Add can of tomatoes and pepper. Then add to macaroni and cook together for 1/2 hour. Serve hot with bread and butter.
Mix eggs, sugar and vegetable oil together. Sift flour, soda, cinnamon and baking powder together and add to egg mixture. Mix thoroughly. Add zucchini, raisins, nuts, vanilla and nutmeg. Bake at 350° for 50 minutes in 2 well-greased and floured loaf pans.
Fourth each biscuit. Preheat oven to 325°. In a Ziploc bag, place sugar and cinnamon. Shake biscuit pieces in bag and layer in a greased Bundt pan. Melt margarine and mix with brown sugar. Pour over biscuits. Bake for 35 to 40 minutes; turn onto plate as soon as you take out of oven.
Mix ingredients and store in airtight container. Mix will keep for 2 to 4 months in the cupboard. Yields 6 cups or 48 ounces.
In a small saucepan combine mayonnaise, mustard, Worcestershire sauce and brown sugar. Stir frequently over medium heat until sugar is dissolved. Let cool in large bowl. Toss together vegetables. Add bacon crumbs and mix well. Pour cool dressing over vegetables and mix. Serve chilled.
Cream the cream cheese; add enough milk to soften. Add about a tablespoon ketchup; add "sauce" to your desired taste. Start with about a tablespoon until you are familiar with the taste you want.
Layer in a 13 x 9-inch dish: layer of lettuce (torn in pieces), chopped celery, green pepper, purple onion and drained peas.
Mix first five ingredients in a large bowl. Cook in microwave approximately 12 minutes, stirring every 2 to 3 minutes with a whisk. When it thickens, add vanilla and oleo. Layer vanilla wafers, bananas and pudding. Make at least 3 layers.
Cream sugar and oil; add melted chocolate and eggs. Mix well. Sift flour with soda and add alternately with Coke. Bake 30 to 35 minutes at 325°.
Mix first 6 ingredients until smooth. Add next 3 ingredients. Pour batter into Bundt pan. Bake at 350° for 1 hour.
Toast bread and spread with all the butter while hot. Arrange toast in a buttered baking pan (10 1/2 x 6 1/2 x 1 3/4-inch). Sprinkle with raisins. Stir salt and all but 2 tablespoons of sugar into the eggs. Add milk and stir to mix well. Pour over the toast and let stand 10 minutes. Press toast lightly down onto milk occasionally so it soaks up most of the milk mixture. Mix cinnamon with remaining 2 tablespoons sugar and sprinkle over top. Place dish directly on oven rack. Bake in a 350° oven for 25 minutes or until knife inserted in center comes out clean and top is an appetizing brown. Serve warm or cold. Yields 5 to 6 servings.
Saute onions and garlic in butter and olive oil until soft, but not browned. Add diced tomatoes and seasonings; bring to boil. Simmer, stirring, until tomatoes give off their liquid and mixture begins to thicken, about 6 minutes. Stir in the corn. Partially cover the pan; lower the heat and simmer gently until lightly thickened, about 15 minutes. If mixture becomes too thick, add a little tomato juice or water. Remove from heat; add pepper and serve. Serves 6.
Combine first 4 ingredients. Put butter in a baking dish and melt. Take out 2/3 cup and save for top. Pour chicken mixture into baking dish. Spread stuffing on top and bake for 10 minutes at 425°.
Mix eggs, sugar, salt, vanilla and milk together. Pour into unbaked pie shell and sprinkle with nutmeg. Bake in preheated 425° oven for about 1/2 to 1 hour or until knife comes out clean when inserted in center of pie.