HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in crock-pot. Cook all day or overnight on low. Serve over rice.
In a blender, combine all ingredients, except for the last one. Cover and process until smooth. Chill.
Boil chicken and debone. Set aside broth. In a 9 x 12-inch baking dish, place a layer of tortillas that have been dipped in broth. Layer pepper, onion, chicken and cheese. Sprinkle 1/2 chili powder over top and repeat. Combine soups and chilies. Mix well and pour over layers. Bake for 1 hour at 325°. Serves 6 to 8.
Saute chopped peppers and onion in a bit of oil, preferably olive oil. Add canned tomatoes and simmer 15 minutes until peppers are soft. Puree at least half of the sauce and add back to remaining sauce. Serve over cooked pasta.
Rinse and dry chicken wings. Cut into two sections/discard tips. Bake at 375° in 13 x 9 x 2-inch pan for 20 minutes.
Mix vanilla wafers and sugar, then add butter, milk, eggs, coconut and pecans. Bake at 350° for 30 to 45 minutes.
Beat together pudding mix, sugar, 1/4 cup water and egg in saucepan. Mix in remaining 1 1/2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally. When completely cool, whisk lightly. Then fold in whipped topping and coconut. Spread in crumb crust. Refrigerate until set, about 40 minutes.
Grease and flour bottom of pan. Mix first 4 ingredients; set aside. In a large bowl with mixer at high speed, beat next 3 ingredients 3 minutes or until light and fluffy (fluffy and light is okay, too). At low speed, beat in the mayonnaise. Add flour mixture in 4 parts, alternating with third of the water; begin and end with the flour mixture. Pour into pan and bake at 350° for 30 to 35 minutes or until the ol' toothpick comes out clean. Cool in pan until you're bored looking at it, then remove and cool on rack.
Brown hamburger. Add all ingredients except cheese. Top with shredded cheese. Bake at 400° approximately 5 minutes. Ready to eat with chips. Use 8 x 12-inch Pyrex.
Mix water, cocoa, margarine and oil in saucepan. Bring to a boil over medium heat. Pour over flour, sugar and salt. Add buttermilk, eggs, soda and vanilla flavoring. Pour into greased and floured pan, 11 x 17 x 1-inch or 2 x 9 x 13-inch. Bake 20 minutes at 400°. When you remove from oven, cake will bounce back when pressed in center. Frost immediately!
Grease a 15 x 10-inch jelly roll pan. Combine oats, brown sugar, margarine, corn syrup, vanilla and salt. Mix well.
Combine ingredients, bring to a boil and cook in an iron skillet on low heat for 1/2 hour.
Saute onion in margarine until tender. Add flour and stir until smooth. Cook cabbage in salted water for 5 minutes. Lightly brown bread cubes in a tablespoon of margarine. Arrange cabbage in layers, ending with bread and cheese. Bake in moderate oven for 30 minutes. Serves 4.
Melt butter in a large saucepan. Add carrot and onion. Cook until tender. Blend in flour. When bubbly, gradually stir in milk and bouillon cube. When slightly thickened, add half of the potatoes. Mash remaining potatoes and stir in with the parsley and other seasonings.
Cook potatoes; drain and mash. Add cream cheese, sour cream, salt, pepper and garlic. Blend well until smooth. Stir in chopped chives. Spoon into greased baking dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes.
Make this the night before. It has to be set overnight. Break up lettuce and put in a casserole dish. Add peas, pepper and onion in layers. Cover with mayonnaise. Sprinkle cheese on top and finish with bacon.
Prepare rice according to directions. Cook chopped onion in margarine until tender. Remove from heat and add flour. Drain mushrooms, saving the liquid. Add sherry and enough chicken broth to measure 1 1/2 cups. Gradually stir into flour mixture. Add light cream. Cook until mixture thickens. Add the wild rice, mushrooms, chicken, diced pimiento, parsley, salt and pepper. Place in a 2-quart casserole. Sprinkle with 1/2 cup slivered almonds. Bake at 350° for 25 to 30 minutes. Serves 8.
Brown hamburger. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3 quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into halves. Remove dish from oven. Stir. Arrange biscuits around the outside of mixture. Top with cheese. Bake 8 minutes or until biscuits are golden brown.
Mix flour, pecans and margarine with pastry blender and pat in a 10-inch square Pyrex. Bake at 350° for 25 minutes. Cool completely. Mix powdered sugar, cream cheese and 1 cup Cool Whip and spread over first layer. Whip together pudding mix and milk and spread over second layer. Spread Cool Whip over third layer. Sprinkle with a few chopped pecans. Chill for 24 hours.
Mix cream cheese and mayonnaise well. Stir in remaining ingredients. Cover and chill well. Serve on any kind of crackers as a snack.
Dissolve gelatin in boiling water. Measure 1 cup gelatin. Blend in yogurt. Pour into 8 x 8-inch pan or mold. Chill until set but not firm. Add reserved liquid to remaining gelatin and chill until slightly thickened. Arrange orange sections on top of set gelatin-yogurt layer. Top with clear gelatin. Chill until firm, about 3 hours.
In bowl mix egg yolks and all other ingredients. (Save whites to beat until stiff and fold into mixture.) Fold in egg whites. Bake in greased and floured tube pan at 325° for 1 hour and 10 minutes.
Use large casserole. Layer cooked broccoli and cooked chicken in pieces. Mix chicken soup, lemon juice, mayonnaise and curry powder. Pour over chicken. Sprinkle bread stuffing evenly, then sprinkle grated cheese. Bake at 350° until cheese is browned.
Beat egg and milk together. Dip salted okra in mixture and toss in flour. Drop in hot oil and fry until golden brown.
Combine soup, sour cream and green chilies. Heat through. Set aside. Mix the chicken, onions and cheese in a bowl. Spread a small amount of soup mix into a 9 x 13-inch pan. Fill tortillas with chicken mix and add about 1 tablespoon of soup mix. Roll tight and layer in pan. Pour remaining sauce on top and sprinkle cheese over top. Cover with foil and bake 25 to 30 minutes at 350°.
Parboil vegetables until tender and place all in 9 x 13-inch pan, lined with foil and enough extra to fold over top.
Preheat oven to 350°. In heavy cast-iron skillet, melt margarine. Pour cherries into skillet. Sprinkle sugar over cherries. Shake pan to coat cherries. Turn off heat.
Mix dry ingredients. Add butter. Add eggs, Add milk & vanilla. Bake in unbaked pie shell 40-50 minutes. At 350°.
Bake in greased and floured Bundt cake pan at 350° for 50 to 60 minutes.
Cook macaroni; rinse and drain. Mash tomatoes and add 1/2 cup water, salt, pepper, catsup and sugar. Cook approximately 5 minutes. Add macaroni and 1/2 stick butter and heat thoroughly.
Heat oven to 350°. Melt butter in 12-inch skillet. Sprinkle brown sugar over butter. Arrange pineapple halves, cherries and pecans over sugar mixture. Prepare cake mix as directed on package. Pour evenly over fruit in skillet. Bake 45 minutes or until wooden pick inserted in center comes out clean. Invert at once onto serving plate.
Put spices and brown sugar into basket of large coffee maker. Add juices and water in bottom of coffee maker. Turn coffee maker on and let perk until sugar is dissolved and spices have blended with juices. Serve warm.
Beat eggs until light. Add sugar, vanilla and oil. Mix well. Stir in zucchini. Sift flour, salt, soda and baking powder. Blend with creamed mixture. Fold in dry pudding, nuts and chocolate chips. Put into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until a toothpick comes out clean. Makes 2 loaves.
Mix first 3 ingredients. Add peanut butter and vanilla. Mix in as much powdered sugar as it takes to make it spreadable.
Lightly coat a 9 x 13-inch baking pan with Pam. Arrange bread slices in bottom of pan. Combine remaining ingredients; mix well with whisk or egg beater. Pour mixture evenly over bread slices. Cover tightly and refrigerate overnight. Bake in a preheated 350° oven for 30 to 35 minutes or until lightly browned. Serves 10.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well. Add flavorings. Combine flour, baking powder and salt. Add flour mixture alternately with milk. Do not overbeat. Pour into greased and floured tube pan; bake for 1 1/2 hours at 325°.
Combine the first 6 ingredients, then combine remaining ingredients. Dice egg whites and add to potato mixture. Mash egg yolks and stir into sour cream. Keep separate and mix together 1/2 hour before serving.
Grease a 9 x 9 x 2-inch baking pan. Mix all dry ingredients together. Gradually stir in water. Add mayonnaise and vanilla until smooth. Bake at 350° for 30 minutes.
Mix cake mix according to package instructions. Add pineapple juice to cake batter. Combine brown sugar, butter and 2 tablespoons water in cast iron frypan and cook over low heat, stirring constantly. Be careful not to scorch. Remove from heat and arrange pineapple in sugar mixture. Pour cake batter over arranged pineapple mixture Bake in 350° oven for 45 to 50 minutes or until cake is done in center.
Beat egg; blend in soups (do not drain soups). Add bread and cut up chicken. Pour into buttered 1 1/2-quart casserole dish. Mix melted butter and crumbs. Spread crumb mixture evenly over the top of noodle mixture. Bake 1 hour at 350°.
Heat oil in deep frying pan. Lightly coat fish with 3 to 4 tablespoons of Bisquick. Mix 1 cup Bisquick, egg, salt, beer and lemon juice. Dip fish into batter; let excess batter drip off. Fry fish until golden brown (about 2 minutes on each side). Drain on paper towel. Serve with tartar sauce.
Mix and pour in casserole. Pour chicken soup over top. Bake for 40 minutes at 375°.
Add sugar to eggs. Add salt, flour and Karo. Roll nuts in flour and mix. Pour into a 9-inch pie shell. Bake in a 350° oven for about 25 to 30 minutes.
Melt butter. Add flour to make paste. Add stock slowly. Add salt and pepper. Cook only until it begins to thicken. Add mayonnaise and chicken soup. Place chicken and broccoli in casserole alternately. Add sauce. Sprinkle with cheese. Bake at 425° for 15 minutes.
Place in a 9 x 13-inch pan in order and cook at 250° until brown and bubbly.
Mix butter, brown sugar and pineapple slices and put in bottom of pan. Mix remaining ingredients and pour in pan. Bake at 350° for 1 hour.
Butter casserole dish. Cut up celery and onion in small pieces. Saute in butter. Slice up cabbage, removing the heart. Parboil it about 10 minutes. Beat eggs with a fork. Add cubed bread, milk and seasonings. Mix well all together in casserole. Sprinkle cracker crumbs on top and dot with butter. Bake 1 hour at 300°.
Clean and chunk up broccoli. Mix milk, Miracle Whip and sugar. Always equal parts of these, whipped. Combine all ingredients. Chill and serve.
Sift together into a large bowl flour, sugar, baking soda, baking powder, and salt. Stir in raisins and caraway seed. Combine buttermilk, eggs and melted shortening. Add liquid mixture to dry ingredients and mix well, until flour is just moistened. Turn batter into a 5 1/2 x 9 1/2-inch loaf pan. Bake in 350° oven for 50 to 60 minutes until it starts to clear side of pan. Remove from pan immediately; allow to cool. May be frozen or kept in refrigerator for some time. Delicious toasted or as is.
Cream butter and cheese. Sift dry ingredients together. Add to butter and cheese. Shape into small balls. Press 1/2 pecan into each ball. Bake on an ungreased cookie sheet at 300° for about 30 minutes. Do not overcook.
Blend first 4 ingredients on high 10 to 15 seconds. While still blending, slowly dribble in oil. Continue blending 1 full minute after oil is added. Stop blender and stir in lemon juice for 5 to 10 seconds.
Drain peas, beans, sprouts and water chestnuts. Mix peas, beans, sprouts, celery, water chestnuts and onion together. Heat together salt, vinegar and sugar or sweetener. Pour over mixed vegetables. Place in airtight container and refrigerate overnight.
In a large bowl, beat sugar, oil and eggs for 2 minutes with mixer at medium speed.
Fix stuffing according to directions; cook broccoli until almost done. Use a 12 x 7 1/2 x 2-inch baking dish. Mix soup and chicken with 1/2 can milk. Layer in baking dish: stuffing, soup, broccoli and cheese. I usually mix everything together and pour over stuffing. Bake at 350° for 25 to 30 minutes.
Mix, then add 1/2 cup chopped pecans and 1 cup flaked coconut. Mix all ingredients and refrigerate to chill. Shape into strawberries. Roll all except stem end in red decorator's sugar. Dip stem end in green decorator's sugar.
Melt margarine in cobbler dish. Mix sugar, flour and milk thoroughly. Add mixture to butter. DO NOT STIR. Spoon fruit onto mixture. DO NOT STIR. Sprinkle a little sugar on top. Bake 40 minutes at 450°.
Heat oven to 375°. Melt butter in 13 x 9 x 2-inch baking pan. Roll chicken in mixture of the flour, salt and pepper; then place in pan and bake for 30 minutes. Turn chicken pieces; top with peppers, onions, olives and pineapple chunks. Rinse shrimp in cold water; add to chicken. Combine tomato soup and pineapple juice (or water) and pour over chicken. Cover pan with foil and bake 30 minutes more. Serve over rice. Serves 6.
Combine bananas, lemon juice, cherries and sugar in heavy pan; mix well. Bring to a boil and boil 1 minute, stirring constantly. Remove from heat and immediately stir in pectin. Pour into jars.
Mix and freeze 2 to 3 days in large container. When ready to serve, remove from freezer and thaw 2 to 3 hours. Add 3 quarts ginger ale.
Heat oven to 350°. Lightly grease 9 or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Refrigerate any leftover quiche. Makes 6 servings.
In 3-quart microwave casserole, combine onion, garlic and oil. Heat on High 4 minutes; stir once. Add beef; cook on High 4 minutes. Stir to break up lumps. Cook 4 minutes. Drain fat. Stir in remaining ingredients, mixing well. Cook uncovered on High 5 minutes. Stir; cook 15 minutes longer.
Peel kiwi, cut in quarters and freeze for 20 minutes or until frozen. Add all ingredients to blender. Blender will be full. Mix on low speed for 1-15 seconds. Remove lid and stir with wooden spoon. Mix on medium speed for 15-20 seconds, remove lid and stir again. Mix on high speed for 20-25 seconds, or until smooth. Pour into glasses. Serve immediately.
Saute onion and celery in butter until tender and mix all ingredients except crackers and butter. Mix Ritz crackers and butter and sprinkle over casserole. Bake for 1 hour in a 375° oven.
Flour the cubed steak and brown in the oil in a hot skillet. Do not drain. Add onions and garlic. Mix other ingredients, include the liquid from mushrooms, in large bowl and pour over meat and stir. Salt and pepper to taste. Cover and simmer for 45 minutes. Serve over rice or noodles.
Drain pineapple. In bowl mix cherry filling and sweetened condensed milk. Add the pineapple and fold in cherry mixture. Fold in Cool Whip. Refrigerate for 1 to 2 hours.
Boil pasta as directed. Drain; return to pot. While still hot, add dressing. When cool, add veggies of choice.
Heat sugar and Karo in a large saucepan until they begin to boil, stirring constantly. Stir in peanut butter; mix in Rice Krispies. Press mixture into a buttered 9 x 13-inch pan. Melt chocolate and butterscotch chips until smooth. Spread over Rice Krispies. When cooled, cut into 48 bars.
In a large mixing bowl, combine 1 cup flour, yeast, sugar and salt; mix well. In saucepan, heat 1 cup water, milk and 1/4 cup butter until about 120° to 130° (butter doesn't need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Set aside.
Blend all ingredients together. Let set for one day. Pour 1/4 cup over 8 ounces cream cheese. Serve with crackers.
Mix together and top slices of bread. Bake at 350° for 10 to 12 minutes.
Heat milk and butter until butter is melted. Add yeast, sugar, salt and 3 eggs (slightly beaten). Mix well. Let stand or rise until double in bulk, 2 or 3 hours. Do not knead. Make your rolls and bake 15 to 20 minutes at 400°.
In a blender container, combine first 4 ingredients. Cover and process on high for 30 seconds. Add ice and continue to blend until ice is liquefied. Serve immediately with an orange slice. Yields 6 servings.
Drain pineapple. Cut cabbage into small pieces. Core, but do not peel apples and chop into small pieces. Mix cabbage, apples, pineapple, raisins and nuts in a large bowl. Add mayonnaise to desired thickness and sugar to taste. Chill before serving.
Place Twinkies in a 13 x 9-inch pan. Dissolve jello in boiling water. Add 7-Up, pineapple and ice cream. Let thicken. Pour over Twinkies. Spread Cool Whip on top. Sprinkle with nuts.
Cream sugar and shortening. Beat in eggs one at a time. Sift dry ingredients together then blend with creamed sugar and shortening alternately with buttermilk. Stir in vanilla and almond (or lemon) extracts. Bake in greased tube or Bundt pan at 350° for 1 hour.
Combine flour, butter, powdered sugar and vanilla. Measure 1 teaspoon of dough, roll into 2 inch logs. Place on ungreased cookie sheet. Cool completely. In a double boiler melt shortening and chocolate chips. Dip one end of cookie into chocolate and roll in nuts or chocolate sprinkles.
Blend together in saucepan cornstarch, salt and 3/4 cup of juice drained from pineapple and cherries (objective, a smooth thin mixture). When smooth, cook, stirring constantly until mixture is thickened; cool slightly. Then stir in quartered marshmallows. Chill until somewhat thickened, then beat well using electric mixer. Gently mix in crushed pineapple, chopped cherries and lemon juice. Then fold in whipped cream. Spoon into serving dishes and chill for at least 3 hours. To garnish, top with chopped pecans.
Sift together into a large mixing bowl flour, sugar and soda. Melt butter or oleo; add water and chocolate. Bring to a boil and pour over flour mixture. Beat eggs; combine eggs, buttermilk and vanilla and beat well. Pour into a greased 12 1/4 x 14-inch pan and bake at 400° for 15 to 20 minutes or until firm. Cake will be moist. Leave cake in pan.
Mix cake as directed, except substitute pineapple juice for water. Pour into cookie sheet, sprayed with Pam. Bake at 350° for 20 minutes. Cool.
Combine first 7 ingredients. Bake 40 minutes in 350° oven. Add cheese to top after baking. Return to oven to melt cheese.
In a large casserole dish, mix ingredients well. Cover and bake at 325° for 50 to 60 minutes. Remove cover and bake 10 to 20 minutes to brown.
Cook pasta. Mix with dressing, herbs and chopped onions. Mix well. May be prepared several days ahead to this point. Steam seafood lightly; separate into large bite-size chunks. Add to pasta mixture with remaining ingredients and chill. Shortly before serving, add to hollowed-out sourdough bread bowl.
Mix all ingredients together thoroughly. Pour into a long cake pan or baking tray. Bake in a 350° oven for 20 minutes.
Soften cheese and mix with sausage. Add bisquick. Shape into balls. Flatten with a glass or roll out and cut small circles. Bake at 300° for 20 minutes. Makes 4 to 5 dozen.
Sift together the flour, baking powder, salt and ginger. Beat egg well and combine with molasses, brown sugar and shortening; mix well. Add dry ingredients and blend well. Wrap dough in waxed paper and chill thoroughly. Roll out 1/3 of the dough at a time on a lightly floured board to about 1/8-inch thickness. Cut with cookie cutter in shape of gingerbread man. Bake on greased cookie sheet in a 375° oven for 10 to 12 minutes. (If dough does not appear stiff enough, add additional 1/4 cup sifted flour.)
Pare cucumber, cut lengthwise and remove seeds. Chop. Should be 1 cup. Add onions and eggs. Moisten with mayonnaise to spreading consistency. Season to taste. Spread on buttered bread. Garnish with paprika.
Brown meat and potatoes together; stir to prevent sticking. Add green chili, tomatoes, beans, garlic, onion flakes and water. Bring to a boil; reduce heat and simmer 15 to 20 minutes or longer. Recipe is not fussy and flavors blend if cooked longer. Serve with flour tortillas warmed and folded in fourths. Serves 6 to 8.
Brown ground beef and onion; drain off fat. Add remaining ingredients and mix together. Pour into covered casserole and bake for 1 hour at 350°.
Preheat oven to 400°. Grease twelve 2 1/2-inch muffin pan cups. Whisk together melted butter, milk, egg and almond extract. Combine flour, sugar, baking powder, salt and cinnamon in separate bowl. Stir wet ingredients into dry ingredients. Spoon batter evenly into muffin cups, filling each about three-quarters full. After filling cups, insert 1/2 teaspoon raspberry jam into each. Bake 20 to 22 minutes, until toothpick inserted in center of muffin comes out clean. After baking, sift on 1 tablespoon confectioners sugar.
Crush enough pretzels to cover the bottom of the pan, not too fine, just break small. Mix with the melted margarine and 3 teaspoons of sugar. Press into the bottom of the pan to form the crust. Bake at 400° for 8 minutes, let cool.
Beat ingredients until creamy. Drop on a cookie sheet and bake for 10 minutes at 375°.
Mix all ingredients. Pour into a 9-inch unbaked pie shell. Bake at 425° until knife comes out clean.
Put figs in pan with the soda. Cover figs with boiling water. Let stand for 5 minutes. Pour off soda water and rinse with cold water several times. Boil sugar and water; add figs and cook until figs are transparent. Place in sterilized jars and seal.
Cream butter and sugar; beat in egg and vanilla. Add flour and salt. Refrigerate dough for 3 to 4 hours. Roll and cut into cross shapes. Bake on greased cookie sheet for 8 to 10 minutes in 350° oven. Sprinkle with sherry while still warm. Makes 40 to 50 (2-inch) cookies.
Heat milk just to boiling point. Put other ingredients in blender. Pour hot milk over ingredients and blend for 1 minute. Pour into demitasse cups or other small dishes. Chill at least 2 hours. Serve with whipped cream. Makes 6 servings.
Cut butter into dry ingredients until evenly mixed. Add orange peel and raisins; stir well. Mix buttermilk, 1 egg and extract together, then add all at once to flour mixture; stir until blended.
Melt margarine. Add mustard, poppy seed, salt and chopped onion. Mix well. Slice through rolls. Put slice of ham and slice of cheese. Put half of rolls on. Pour mixture over rolls and bake for 15 minutes.
Place sugar, egg whites, salt, water and cream of tartar in saucepan over low heat. Stir well. Beat with rotary egg beater until mixture stands in peaks. Remove from heat. Add vanilla. Continue beating until cool. Spread on cakes. Covers 2 (8-inch) layer cakes.
Cut potatoes and onion in 1/2-inch cubes. Chop up garlic cloves. Heat 1 tablespoon oil in 10-inch nonstick frying pan. Add ingredients to pan; set heat at medium-high and lightly stir to cover them with oil. Season lightly with salt and heavily with ground pepper. Cook, covered, 10 minutes. Cook uncovered, for 10 minutes, turning hash browns over several times to brown evenly. Serve hot.
Soak shredded cabbage in ice water. Drain and wrap in towel to crisp. Sprinkle with salt. Moisten with salad dressing or modified mayonnaise. Add sugar, onion, vinegar, cream and mustard or mustardy salad dressing. Toss together; chill and serve.
Cook noodles and drain. Mix all other ingredients together. Bake for 15 minutes at 350°.
In a 2-quart bowl, mix boned chicken, cream of chicken soup and cream. In a casserole dish, tear six tortilla shells into small pieces. Pour half of mixture over shells. Tear 6 remaining shells over this. Pour remaining mixture on top. Sprinkle with chopped green chilies and cheese. Bake at 350° until bubbly and cheese is melted.
Mix all ingredients together. Pour into a greased 2 1/2 to 3-quart casserole dish. Bake for 25 to 30 minutes at 350°. To freeze, do not cook prior to freezing.
Mix ingredients well. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.