HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Mix meal, eggs, oil and corn. Fold in sour cream. Pour into a greased and preheated skillet and bake until brown, about 30 or 40 minutes.
Turn it all into green fluff in a blender. Garnish with paprika and use as a dip for raw or deep fried vegetables or pour over a baked potato.
Mix all ingredients together. Divide evenly into 2 greased loaf pans. Bake at 325° for 1 hour.
Heat oven to 350°. In medium saucepan, melt butter. Add cocoa; stir until smooth. Remove from heat; cool slightly. Add sugar, salt, eggs and corn syrup; blend thoroughly. Add chopped nuts. Pour into unbaked shell, placing pecan halves on top. Bake at 350° for 40 minutes. Cool; cover and let stand 8 hours before serving. Garnish with sweetened whipped cream.
Thaw frozen fillets; skin fillets. Place in single layer in greased 12 x 8 x 2-inch baking dish. Sprinkle with lemon juice and pepper. Fry bacon until crisp; remove from fat. Add to bread crumbs and parsley. Cook onion in bacon fat until tender. Spread over fish. Sprinkle crumb mixture over onions. Bake in 350° oven for 25 to 30 minutes, until fish flakes easily. Yields 6 servings.
Mix all ingredients, drop by spoonsful on buttered baking sheet. Bake until light and brown.
Cook rice according to directions and cool. Saute or boil shrimp. Chop up celery and bell pepper. Fry and crumble bacon. Stir in bacon, mayonnaise and Cool Whip. Sprinkle with curry powder. Can substitute curry rice with yellow rice and 1/2 teaspoon of curry powder.
Beat egg white stiff; add soda, salt and brown sugar, mixing well. Fold in pecans. Drop by spoonful on a lightly greased cookie sheet. Bake at 300° for 25 minutes.
Cook beef, onions and carrots until roast is falling apart. Grind beef, onions, carrots, and green pepper. In same pan, cook all ingredients in same juice from roast. Cook until meat is dry or juice is gone. Serves 6 to 8 people. Top with cole slaw.
Brown chicken in 4 tablespoons butter and spices. Add onion and brown. Add tomato sauce and 1 can water. Cover and simmer until chicken is tender. Add 2 cups boiling water. Stir in 1 cup of rice; cover and simmer for 20 minutes. When ready to serve, brown 4 tablespoons butter and pour over chicken and rice.
Rinse raisins and nuts in hot water. Drain. Add to flour, combine all ingredients and mix well. Pour into greased muffin tin. Bake at 350° for 20 minutes.
Combine pudding mix, 2 cups milk, vanilla and sugar substitute in bowl. Mix according to pudding directions. Pour into a half-gallon container with a tight fitting lid. Add 3 cups milk. Shake well. Add evaporated milk and shake well. Add remaining milk and shake well. Chill. One serving diabetic exchange: 1 skim milk and 1/4 starch.
Saute onions in large skillet until soft. Stir in chicken and curry powder. Add sugar, pinches of seasonings and chicken broth. Stir all together. Bring to boiling point, then turn to simmer. Cook, uncovered, but stir occasionally. The curry is done when the chicken is tender and sauce thickens. Serve with rice or noodles.
Simmer chicken (water enough to cover) until tender. Add salt, pepper, celery salt and onion salt. Let chicken cool and debone. Cook tomatoes with chopped onions, peppers, garlic and mushrooms until tender. Take 1/4 of chicken stock; bring to a boil and add spaghetti, cook 12 to 15 minutes. Drain. Put chicken, vegetables and spaghetti in casserole; cook 30 minutes on low heat. Add cheese just before serving.
Combine sugar, corn syrup and water in a Dutch oven; cook over low heat until mixture spins a thread (230° to 234°). Add peanuts; cook to soft crack stage (about 290°), stirring constantly. Remove from heat. Add butter, soda and salt; mix well. Spread mixture thinly onto 2 warm, buttered 15 x 10 x 1-inch jellyroll pans. Cool and break into pieces. Yield: About 2 pounds.
Heat corn and chili in saucepan. Pour into greased 8 x 12-inch baking dish. Mix muffin mix as on package, using egg and milk. Spread mixture as evenly as possible over chili. Bake at 450° for 15 minutes or until golden brown. Makes 4 to 6 servings.
Brown onions; add beef and brown. Stir in tomatoes, tomato sauce, parsley, oregano leaves and garlic powder. Simmer 2 minutes. Cook macaroni and drain. Pour in 1-quart casserole. Mix well. Add 1/2 cheese and stir. Top with remaining cheese. Bake at 375° for 20 to 25 minutes.
Soak gelatin in cold water, about 5 minutes. Cook cranberries in boiling water until soft, then put through strainer. Add sugar, lemon juice and salt. Bring to boil and add soaked gelatin. Cool. Turn into freezing box and place in freezer. Delicious with chicken or turkey.
Pour dressing over cut up vegetables and marinate overnight. Turn or stir 3 or 4 times during marination.
Mix all ingredients in glass baking dish. Add chicken stubs. Bake at 350° for 1 hour; turn once during the hours. Makes an excellent main course!
Place chicken in a greased casserole dish. Mix sour cream and soy sauce together. Spread over chicken. Cover and bake at 350° for 1 hour.
Combine meat, oats, egg substitute and 1/2 cup V-8 juice. Add onions and peppers thoroughly. Add spices and taco seasoning. Form into loaf. Place aluminum foil in loaf pan and place loaf in and cover well. Bake at 400° for 45 minutes to 1 hour. Remove from oven and let cool a little bit. Pour ketchup or juice on top.
Combine all ingredients in large bowl. Make sure all ingredients are mixed well. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 375°. Combine eggs, bacon and cheese in a bowl. Place a scant tablespoonful of the egg mixture in the center of a piece of bread. Top each slice with one of the remaining slices of bread. Cut and seal tarts using 3-inch cutter. Brush lightly with butter. Bake for 10 to 12 minutes or until lightly toasted.
Cream shortening. Add sugar and eggs. Mix baking soda into sour milk. Add to mixture. Put salt and baking soda in flour and sift into batter. Add bananas and nuts. Bake at 300° or 350° for about 1 hour.
Mix ingredients in a bowl in the order listed. Drop by teaspoonfuls on a greased cookie sheet. Bake in 350° oven for 12 to 15 minutes.
Preheat oven to 450°. Beat eggs until foamy. Add sugar, milk, vanilla or pure lemon extract, nutmeg, butter and mashed sweet potatoes. Mix well. Pour into unbaked pie shell. Bake at 450° for 10 minutes, then lower oven to 350° and bake 30 minutes longer or until the pie is set.
In large saucepan, saute chopped onion in oil. Add salt and pepper. Add milk on low simmer. Drain salmon liquid; add to onion and milk.
Mix cream cheese and milk. Stir in onion and chicken (you can also add chopped broccoli). Place 1/4 cup of mixture on each roll. Fold edges of each roll around filling. Brush tops of rolls with melted margarine. Place on ungreased cookie sheet and bake for 20 to 25 minutes at 350°.
Cook onions in a Dutch oven with 8 cups water until partly done. Add chicken parts, garlic, olive oil, oregano, salt and pepper. Cook chicken until 2/3 done. Spray a roasting pan with Pam. Place chicken in pan. Mix canned chicken broth and tomato sauce with seven cups of chicken stock, trying to get all of the onions, too. Pour this broth mixture over chicken. Sprinkle in the rice. Bake at 325° for about 1 hour or until rice is done. Stir a few times during the hour to mix rice up well with broth. Add more broth or water if necessary so rice won't be dry. Before serving, burn 1/2 pound or more of butter and pour over chicken and rice.
Combine oil, sugar and eggs; beat well. Add flour and cinnamon to creamed mixture. (Sift flour and cinnamon together 3 times first.) Add vanilla. Fold in pears and nuts. Bake in tube pan in 325° oven for 1 hour and 20 minutes.
Mix in baking pan pineapple, cherries and sugar. Sprinkle cake mix over this and top with nuts. Pat with oleo or butter. Bake at 350° for 1 hour.
Sift sugar, 3 cups flour and yeast. Stir butter into boiling water until melted. Add cold water. Stir in sifted mixture and eggs. Beat with a wooden spoon until smooth. Knead enough of remaining flour into the dough to make it non-sticky, holding together. Cover with a clean towel and allow to double. Here's where the children take over: Roll into 8-inch snake a handful of dough. Tie into a loose knot and place on a cookie sheet. The knot is the bunny's face. The ends are his ears. Decorate with raisins or nuts or red hots. Allow to double. Bake at 350° for 12 to 15 minutes. Supposedly this recipe freezes, but we devour the bunnies hot with honey.
Cut meat into serving size pieces, about 1/4-inch thick, and pound with a wooden mallet. Dredge each piece in seasoned flour.
Bring water, salt and coconut milk to the boil. Add rice and continue to cook on medium heat until rice is almost soft; stir occasionally. Add milk, sugar, nutmeg, cinnamon, almonds and vanilla and continue to cook on medium heat. Stir often until liquid is absorbed and rice is cooked and soft. Serve hot or cold in individual dishes with a teaspoon of jam or jelly on top.
Cream butter and sugar. Add each egg yolk, separately mixing after each addition. Add flour, milk, lemon juice and rind. Beat egg whites with salt and fold in. Pour into uncooked pie shell. Bake at 425° for 30 minutes.
Cut 3 nice slices from each fruit. Place in bottom of punch bowl. Mix other ingredients and chill. When ready to serve, place a few cubes of ice in punch.
To heated oil, add onions, celery and green onions. Saute until soft, at least 10 minutes. Add parsley, ground beef, livers and garlic; brown meat thoroughly. Add sherry and other liquids. Cover and simmer over low heat for 30 minutes. Remove from heat; add rice and mix well. Serves 4.
Cut onions into 1/2-inch slices, separated into rings. Dip into milk, then flour, then milk again and bake into flour. Deep fry at high temperature until golden brown. Drain on paper towels.
Microwave Method: Place pie shell in Pyrex pie plate. Microwave on High 5 or 6 minutes or until bottom is dry and flaky. Place glass right side up in center of crust.
Cook cornbread mix per directions on package. Let cool. Crumble mixture and place in a large bowl. Mix all other ingredients together. Combine both mixtures together. Place in covered dish in refrigerator for several hours before serving.
In 1-quart saucepan, soften gelatin in water. Cook over low heat, stirring occasionally, until gelatin is dissolved (3 to 5 minutes). In large bowl, stir together sugar and dissolved gelatin. Stir in ginger ale, lime peel and lime juice. Refrigerate until slightly thickened (about 45 minutes). Pour 1 cup gelatin mixture into greased 6-cup mold; refrigerate remaining slightly thickened gelatin. Add red grapes to gelatin mold; refrigerate 15 minutes. Arrange cantaloupe on top of red grape gelatin mixture; spoon over just enough thickened gelatin to cover cantaloupe. Arrange green grapes on top of cantaloupe gelatin mixture. Spoon remaining thickened gelatin over green grapes. Refrigerate 6 hours or overnight until firm. Unmold onto serving plate; garnish with lime slices. Makes 8 to 10 servings.
Combine first 6 ingredients and let dough rise. Roll out and spread with butter. Cut into different pieces (strips) and layer in bread pan. Sprinkle with dill weed. Let rise until size doubles. Bake at 350° for 20 minutes or until done.
Combine all ingredients except cheese. Spread in an 11 x 7 x 1 3/4-inch baking dish (after spraying with no-stick Mazola). Bake at 350° for 35 minutes. Sprinkle cheese over top; bake 10 to 15 minutes longer or until knife inserted comes out clean. Makes 8 servings.
Heat butter, 1 cup sugar and 2 cups milk in top of double boiler until butter melts. Add cornstarch and milk mixture to it and continue cooking and stirring until mixture thickens, about 5 minutes. Pour into baked pie shell. Sprinkle with nutmeg. Bake in 400° oven for about 5 minutes.
Mix all ingredients and form into patties. Roll in flour and brown in skillet. Place in casserole dish and pour 1 can cream of mushroom soup and 1 can of water over patties. Bake at 350°, covered, for 45 minutes.
Preheat oven to 350°. Line two cookie sheets with aluminum foil, shiny side up, and lightly butter the foil. Gently melt the butter in a saucepan, then leave it until cool but still liquid. Mix in the oats and sugar just enough to blend; do not overmix. Lightly beat together the egg and vanilla; quickly stir them into the oatmeal batter. The mixture will be very runny. Drop it by the teaspoon onto the lined baking sheet, leaving at least 4 inches between cookies so they'll have room to spread. Bake the cookies for 4 minutes, then lower the oven to 325° and bake another 4 minutes, until the sugar caramelizes and the edges turn brown.
Melt butter in large saucepan. Add graham cracker crumbs, peanut butter and confectioners sugar; mix well. Pat this mixture down into 9 x 13-inch pan. Melt candy bar and smooth on top of peanut butter mixture. Let cool before cutting.
Cube potatoes and place in large stock pot. Add butter and just enough water to cook potatoes without having them stick. At the same time cook and drain the sausage and dice the onion and crush the garlic. When the potatoes begin to fall apart, you may either continue to cook and allow potatoes to fall apart naturally or you can use a small hand blender and mix the potatoes (depending on preference for pieces of potato in your soup). Add Half and Half, chopped onion, and spices; allow to cook until onions are clear. Be careful not to turn heat too high during this time (med. low to med. depending on your stove top). As the onions begin to clear, add the sausage and allow to finish cooking. May want to serve with shredded cheese and oyster crackers.
Into a large bowl, add the bread crumbs and milk. Saute the onion in the butter until the onion is golden. Add to bowl along with beef, veal, anchovy fillets, egg, salt, monosodium glutamate and pepper. Mix together and shape into balls about 2-inches in diameter. Bring to boiling in a saucepan the water, 2 tablespoons chopped onion, bay leaf, clove, peppercorns and salt. Carefully put the meat balls into the liquid. Bring to boiling; reduce heat and simmer 20 minutes. Remove the balls with a slotted spoon and set aside to keep warm. Strain the liquid and save. Heat in the saucepan the 2 tablespoons butter and blend in the 2 tablespoons flour. Heat until mixture bubbles. Remove from heat. Gradually add 2 cups of the liquid and the lemon juice, capers and white wine. Bring rapidly to boiling, stirring constantly. Cook 1 to 2 minutes longer. Return the meat balls to the sauce and heat thoroughly. Serve with buttered noodles.
In skillet, in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove.
Beat butter and peanut butter until fluffy. Gradually add sugars, beating well. Add eggs and vanilla, mixing well. Combine oats and baking soda; add to butter mixture, mixing well. Stir in chocolate morsels; drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 9 to 10 minutes. Cool 5 minutes.
This makes more than 3 pounds of candy; you will find it much easier to manage if two make it together. First, pour one pint of sugar into a heavy aluminum or iron skillet and place over low heat. Begin stirring with wooden spoon and keep sugar moving so it will not scorch.
Combine sugar and butter until light and fluffy. Add eggs, one at a time. Beat well after each egg. Add flour alternately with milk. Beat well after each addition. Stir in vanilla. Bake in 300° oven for 1 hour and 40 minutes in well-greased and floured 10-inch tube pan.
In an 8 x 11-inch pan, mix melted oleo and brown sugar. Add flour and nuts. Bake at 400° for 12 to 15 minutes. Stir once. Let cool. Beat egg whites until they form soft peaks. Add sugar, peaches and lemon juice. Beat until it triples in volume and forms soft peaks. Fold in whipped cream. Arrange in layers with cooled crumbles and peach mixture. Freeze. Serves 12.
Cream oleo and sugar. Add eggs and extract. Sift together dry ingredients; add to creamed mixture alternately with sour cream. Spread pie filling on top. Sprinkle with streusel topping.
Combine sugar, margarine and milk. Stir until melted on low heat. Add cocoa, peanut butter and vanilla. Mix well. Add oats; mix well. Spoon into cupcake tins. Let stand until hardened. Makes approximately 3 dozen. One is never enough!
Blend all ingredients together, except crumbs and cheese. Spoon into casserole dish. Cover top with crumbs and cheese. Bake at 350° for 1 hour. This dish multiplies well for a large crowd. Serves 6 to 8.
Boil macaroni until done. Drain. Add margarine, milk and eggs. Mix well. Add half of cheese; stir until cheese is melted. Pour into a casserole dish and sprinkle rest of cheese on top. Bake at 400° until cheese is melted and light brown.
Remove crusts from bread. Cut slices into 4 triangles. Toast on both sides. Mix onions, bacon, mayonnaise and pepper together. Spread on toasts (use about 1 teaspoon on each triangle). Makes 5 dozen.
Combine all ingredients, except lemon juice and apples. Cook until bubbly, but do not boil. Add lemon juice. Keep mixture hot. Pour over apples in jars. Process in boiling water bath for 20 minutes.
In frypan, saute ground beef and onion until beef is brown; drain well. Stir in beans and taco seasoning; mix well with meat mixture. Add taco sauce; heat until bubbly. Reduce heat and simmer. Heat enchilada sauce in microwave or saucepan on low heat. Heat tortillas according to package directions. Pour 1/2 of enchilada sauce into oblong glass baking dish. Place 1/3 cup ground beef mixture into warmed tortilla; roll and place, seam side down, in sauce-filled baking dish. Place filled tortillas, side by side, until dish is filled. Pour remaining sauce evenly over tortillas. Cover with cheese.
Grease a large casserole dish. Rinse and drain raw rice. Add milk, sugar, margarine and eggs to the rice and mix well. Put it into the casserole and bake in 350° oven for 2 hours. Stir every half hour so it won't stick. May add raisins and cinnamon to taste. Put a small pan of water into oven while baking.
Melt cheese; add chili sauce and pepper. Serve with chips (taco or potato chips).
Cook noodles according to package directions for 3 minutes; drain. Meanwhile, in a large skillet, brown ground beef with onion and garlic; drain off excess fat. Stir in sauce and simmer 10 minutes or until heated through. Remove 1 cup meat sauce; set aside. Stir cooked noodles into remaining sauce. Place 1/2 noodle mixture in 2-quart casserole. Combine Ricotta cheese with parsley; evenly spread on top of noodle mixture in casserole. Sprinkle with 1 cup Mozzarella cheese. Place remaining noodle mixture on top of cheese. Cover with reserved meat sauce and remaining Mozzarella cheese. Sprinkle with Parmesan cheese. Bake, covered, at 350° for 25 to 30 minutes.
Cream together margarine and sugar. Add the eggs, one at a time, beating well after each one. Add remaining ingredients, mixing well. Pour into a well-greased and floured Bundt pan and bake for 2 to 2 1/2 hours or until done.
Mix all together very well. Put in a 9-inch pie crust. Bake at 350° until golden brown.
Preheat oven to 350°. Spoon cheese into an 8 x 12-inch baking dish; place in oven just until cheese is melted (5 minutes). Meanwhile, brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside. Using fork, stir milk into melted cheese until well blended. Stir in Tater Tots and 1/2 can onions into cheese mixture. Spread vegetables over potato mixture. Arrange pork chops over top and bake, covered, for 35 to 40 minutes or until chops are done. Top with remaining onions and bake, uncovered, 5 minutes more or until onions are golden brown. Makes 4 to 6 servings.
Place the chicken in a large stock pot. Add the water and bring to a boil, uncovered, over high heat, skimming off any scum. Adjust the heat so that the water bubbles gently, then add the remaining ingredients. Simmer, uncovered, about 3 hours, occasionally skim off the scum.
Spray baking dish with Pam. Sprinkle dry soup mix over potatoes. Drizzle oil over all. Cover with foil and bake 1 hour at 350°. Stir once.
Preheat oven to 375°. Spray 1 1/2-quart round casserole or baking dish with no-stick cooking spray. In small bowl, combine bread crumbs, parsley and butter; set aside.
Put pineapple in dish. Put cheese over pineapple. Mix juice, flour, sugar and butter; pour over cheese and top with cracker crumbs. Bake at 350° for 20 minutes.
Mix all ingredients and roll into small balls. Bake on a cookie sheet at 400° for 15 to 20 minutes.
Combine first five ingredients together in a large bowl. Blend together thoroughly the remaining ingredients, then pour over mixture in bowl, stirring to coat evenly. Microwave on High for 8 to 10 minutes or until cereal is hot and crisp, stirring twice. Yield: 2 1/4 quarts.
Cream butter and sugars. Add eggs, water and vanilla. Mix in flour, soda and salt. Chill 2 hours. Wrap chocolate mint wafers with dough. Top with 1/2 walnut. Bake 10 to 12 minutes at 375°.
Combine all ingredients except onions and flour. Cut up onions and tie in a cloth bag; put in catsup while boiling. You may adjust the amounts of spices to suit your taste. Cook for 2 hours. Make a batter out of 4 Tbsp. flour and add to catsup to thicken. Stir constantly so it doesn't get lumpy. If it does get lumpy, run through a sieve.
Put in a deep pan and bake at 300° for 4 to 5 hours. Serve on sandwich buns.
Brown and well-drain hamburger. Add chili beef soup and 1/2 cup water. Heat to simmer. When hot, layer on individual plates in this order: corn chips, meat mixture, cheese, lettuce and tomatoes. Add to taste (is optional): chopped onions, sliced black olives and/or taco sauce.
Mix everything except walnuts in a double boiler. Place over medium heat and cook until thick. (Add cornstarch, if needed to thicken.) Add walnuts. Pour in baked pie crust. Add meringue and brown.
Preheat oven to 350°. Spray medium-size casserole dish with nonstick cooking spray. Layer in casserole, rice, beans, onion, celery and cheese. Season each layer with small amount of seasonings and hot sauce. Pour chicken broth over casserole. Bake uncovered in a 350° oven for 30 to 35 minutes or until most of liquid is absorbed. Makes 8 servings.
Melt oil and butter in shallow pan at 375°. Mix flour, salt, pepper, paprika and garlic powder in bag. Roll chicken in mixture. Place chicken in oil mixture. Cook at 375° for 45 minutes. Turn and bake 10 minutes longer until crunchy.
Wash chicken pieces and pat dry. Set aside. Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic salt and Parmesan cheese. Roll chicken first in egg mixture, then in potato flake mixture.
Dissolve yeast in warm water along with sugar. In large bowl, pour boiling water over shortening. Let melt, then when cool, add salt, egg, flour and yeast water. Mix well and refrigerate overnight. Roll dough out to 1/4-inch thickness. Cut with biscuit cutter and dip in melted oleo. Place in oiled Bundt pan. Let rise 2 to 3 hours. Bake at 350° for 30 minutes or until golden brown.
Boil chicken; remove bones and dice into small pieces. Mix soups, Ro-Tel, milk and onion in small dish. Crumble Doritos. Put 4 to 6 tablespoons chicken broth in bottom of a 9 x 13-inch baking dish or cake pan. Layer chips and chicken. Pour 1/2 sauce mixture over this. Repeat. Cover with grated cheese before baking. Bake uncovered at 350° for 1 hour.
Combine 1/2 cup sugar, flour and salt in top of double boiler; stir in milk. Cook over boiling water, stirring constantly until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks; gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla. Line bottom of a 1 1/2-quart casserole dish with Nilla vanilla wafers; top with a layer of sliced bananas. Pour a portion of custard over the bananas. Continue to layer wafers, bananas and custard, ending with custard on top. Beat egg whites stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole dish. Bake in preheated oven (425°) for 5 minutes or until delicately browned. Serve warm or chilled.