HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except spaghetti and cheese, in 4-quart pressure cooker. Cook 12 minutes at 15 pounds pressure. Reduce pressure quickly under cold running water. Serve over cooked spaghetti. Top with Parmesan cheese. Makes 6 servings.
Mix sugar and cornstarch. Add water and bring to a boil for 3 minutes. Add jello. Cool and add sliced peaches. Pour into baked and cooled pie shells.
Combine chicken, soy sauce, garlic and ginger; set aside 10 minutes. Heat oil in 10-inch skillet over medium-high heat. Cook chicken mixture in oil until no longer pink, about 3 minutes. Add red pepper, picante sauce and peanut butter. Cook and stir 4 minutes. Add green onions; heat through.
In a large bowl, cream butter, brown sugar, eggs and vanilla until light and fluffy. Blend in flour. Stir in chocolate morsels and walnuts. Pour mixture into unbaked shell. Bake below oven center at 325° for 50 to 55 minutes or until top is golden brown and toothpick when inserted into center, comes out clean. Serve warm with vanilla ice cream. Makes 8 to 10 servings.
Slice eggplant 1/2-inch thick; remove skin and cut into dice to make about 5 cups of dice. Melt 3 tablespoons of butter in a skillet and saute the eggplant slowly for about 5 minutes. Place in a buttered casserole with alternate layers of sliced onions, diced tomatoes and grated cheese, saving 1/4 cup cheese for top; season each layer. Top with crumbs which have been mixed with remaining cheese and dot with remaining butter. Bake in moderate oven (375°) until vegetables are tender and surface is nicely browned, about 35 minutes. Makes 5 generous servings.
Mix sugar, oil and eggs. Sift flour and spices together add to wet mixture. Add prunes and mix well. Pour into well greased and floured 9 x 13 pan and bake at 300 degrees for 1 hour.
In a large pot, mix Karo syrup and sugar. Heat to boiling. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Spread in buttered 9 x 13-inch pan. Melt chocolate and butterscotch together. Spread over top of cookies. When topping has set, cut into bars.
Mix all ingredients together. Use softened ice cream and shape into balls. Roll ice cream into mixture. Wrap into foil and refreeze. To serve, pour hot fudge over each serving. Makes about 16 servings.
Preheat oven at 350°. Mix flour, baking powder, salt and baking soda by hand well. Add margarine, sugar, egg and buttermilk and mix well. Add raisins and caraway seed. Mix well. Put in greased loaf pan. Bake one hour. Cool on rack.
Line bottom of 9 x 13 with ice cream sandwiches. Spread Cool Whip over sandwiches. Crush candy bars and spread over Cool Whip. Freeze. Cut into squares and serve.
Stir together; pour into muffin tins (lightly greased). Bake for 10 minutes at 450°. Makes 1 dozen.
Brown ground beef in skillet with chopped onion and green pepper. Cook and drain noodles in a 2 or 3-quart pan. In a casserole dish, add meat mixture, soups and cooked noodles. Cook at 350° for 30 minutes. Can put cheese on top.
In skillet over medium-high heat, cook garlic in margarine for 1 to 2 minutes. Add remaining ingredients except shrimp; heat to a boil. Reduce heat. Cover; simmer for 25 minutes. Add shrimp; cook, covered, 5 to 10 minutes or until liquid is absorbed. Makes 6 servings.
Mix ingredients. Marinate meat in mixture for approximately 1 hour. Put in electric smoker for 8 hours.
Makes 2 rolls in pan. Place in a 9 x 13-inch pan 2 cups water, 1 cup milk, 1 1/2 cups sugar, vanilla and salt. Mix and set aside. In a mixing bowl, combine the Bisquick; mix as for biscuits on box ingredients. Halve the dough and roll out in a rectangle; sprinkle with about 3/4 cup sugar. Roll up from long side. Repeat with remainder of dough. Place in pan with milk mixture. Sprinkle 1/2 cup sugar on tops of rolls. Bake in a 350° oven for 45 to 55 minutes, or until brown.
Combine all ingredients except peas and bring to a melting simmer. Add peas and serve with chips or crackers.
Heat oil in Dutch oven over medium heat. Add beef (1/4 at a time). Cook and stir until beef is browned. Remove beef from pan, season with salt and pepper and set aside. Cook garlic and onions in pan until lightly browned. Pour off drippings; return beef to pan. Add water; bring to boil. Reduce heat, cover tightly and simmer 1 1/2 to 2 hours, or until beef is tender. Skim off fat. Place about 2 cups of beef mixture into each of 3 (1-quart) freezer containers. Cover tightly and freeze. Use in Beef Stew, Quick and Easy Beef Barley Soup and 20 Minute Beef Chili. Or, use your imagination! Very good!
Preheat oven to 350°. Mix dry ingredients together and put in plastic bag. Wash chicken. While wet, place in bag with dry mixture. Coat well and place on greased baking pan. Pour melted butter or margarine over chicken. Bake at 350° for 1 hour, uncovered. Baste with juices every 15 minutes.
Mix all ingredients together and pour into greased pan. Bake approximately 1 hour at 350°.
Mix sugar, peanuts, Karo and salt in 2-quart glass microwave-safe dish. Cook 4 minutes on High. Stir and cook 4 minutes more on High. Stir and cook 4 minutes more on High. Stir in butter until melted, cook 2 minutes and 25 seconds more. Add soda and stir gently and quickly. Pour on buttered cookie sheet; cool completely. Break into pieces.
Mix eggs (as many as you need) as if they are scrambled; salt and pepper. Heat Crisco oil (enough to cover chips) and cut or tear tortillas (I usually cut them into 8 pieces) and cook them in oil until crisp. Slowly add eggs and mix. When eggs are almost cooked, add as much cheese and salsa as you like.
Peel potatoes and slice thin. Cut hot dogs about 1/4-inch thick. Arrange potatoes and hot dogs in alternate layers in greased baking dish or casserole, beginning and ending with potatoes. Melt margarine in saucepan. Blend in flour. Add milk and cut up cheese. Stir over low heat until sauce boils and cheese melts. Pour over potatoes and hot dogs, topped with extra cheese. Bake in oven at 350° for 45 minutes.
Place potatoes in a pan, add water to cover and simmer until tender. Drain. Cool slightly, peel potatoes and cut into 1 1/2-inch pieces, place potatoes in a bowl and set aside. Combine brown sugar, margarine and orange. Cook over medium heat until margarine melts, stirring occasionally. Pour mixture over potatoes, toss gently. May heat more in microwave just before serving. Yields 8 servings. Fat: 0.2 grams.
Soften cream cheese. Combine all ingredients. Chill until ready to serve. Serve with wheat crackers and corn chips.
In a medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir-fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes. Yield: 6 servings. Carbohydrate 5 g, protein 20 g, fat 9 g, calories 186.
Put all ingredients, except croutons, in pot. Cook over low heat 4 to 6 hours or over high heat 2 hours, stirring frequently. Serve in warm bowls. Top each with croutons. Good with or without beer.
Cook onions, celery and oil in Dutch oven or large saucepan for 5 minutes. Add meat, water, soy sauce and molasses and simmer for 15 minutes. Add bean sprouts. Heat and stir in the cornstarch blended with a little cool water. Cook until thickened and serve over chow mein noodles.
Bake 1 hour at 350° after mixing together. May be assembled the night before and refrigerated. Serves 8.
Brown hamburger and drain. Put all of the ingredients in a crock-pot and simmer.
Bring pie filling, water and sugar to a boil. Let boil for 1 minute. Empty Jell-O into a large bowl. Pour hot mixture over Jell-O and stir until dissolved. Add pineapple and pecans. Add the Coke last. Pour into a 9 x 11-inch baking dish which has been sprayed with Pam. Chill overnight.
Cook noodles according to package directions. Drain. In saucepan, cook onion and ham in butter until tender. Butter a casserole dish and mix macaroni and salt and pepper to taste. Add onion and ham. Top with shredded cheese and bake in 350° oven for about 15 to 20 minutes until cheese melts. This is also good without the ham.
Brown and drain meat. Cook noodles. Mix meat and noodles together. Mix spaghetti sauce and soup together; pour over meat and noodles. Mix well. Pour into a sprayed casserole dish. Sprinkle top with cheese. Cover with foil and bake at 350° for 30 minutes. Uncover and bake 15 minutes to let cheese brown slightly. Serves 10.
In 4 or 5-quart pan, heat oil. Add onion and cook over medium heat (1 to 2 minutes). Add beef and stir to combine. Cook until beef is brown (about 15 minutes). Stir frequently.
Put beans through a sieve. Mix all ingredients and heat over hot water until cheese is melted. Serve hot from chafing dish with fried tortillas or potato chips.
Trim ribs from chard (or stems from spinach); wash well and cook in a large pan with 1 teaspoon salt and 2 tablespoons water (no water for spinach) until leaves have greatly reduced in bulk and are tender, 5 to 7 minutes for chard, less for spinach. Drain well in a colander, pressing out water and chop greens finely. In large bowl, mix greens with eggs, butter, green onion, cheese and cottage cheese. Add salt and pepper. Bake 30 to 45 minutes until set. Serves 6 to 8. May be made ahead and refrigerated, but allow a little extra cooking time.
Bring margarine, milk and cocoa to a boil. Add sugar, vanilla and nuts. Mix well. Remove from heat and frost your favorite cake.
In a 9 x 13-inch ovenproof baking dish, spread cherry pie filling. Next, spread pineapple and juice, then sprinkle on dry cake mix. Slice and spread margarine. Sprinkle on coconut, then pecans. Bake at 350° for 1 to 1 1/2 hours, until brown on top. Serve hot with vanilla ice cream.
Mix flour, sugar and salt well. Add shortening and mix until crumbly. In small bowl mix egg, vinegar and 1/2 cup of water. Combine with first mix until moistened. Divide dough into 4 portions and wrap in plastic. Chill between 1/2 and 1 hour. Roll out on floured board.
Make cake as directed on box. Pour half the batter into a greased 9 x 13 inch pan. Bake in a preheated 350° oven for 15 to 20 minutes. Melt caramels, butter and milk together. Pour over baked cake. Sprinkle chocolate chips and nuts over caramel mixture. Pour the remaining cake batter over the top of all. Bake for an additional 20 minutes at 250° and then 10 minutes at 350°.
Use leftover mashed potatoes or cook as many potatoes as needed. Mash the potatoes. Add chopped onions. Then add vinegar, salt and pepper; mix well. Serve on lettuce leaves.
In a large skillet, mix the filling as follows: saute onion, celery and carrots. Chop chicken breasts into 1-inch cubes. Add to vegetables. Continue to stir until chicken is cooked. Add cream of chicken soup and Veg-All. Mix all ingredients together. Place in 9-inch deep pie shell and add top crust. Vent crust. Bake at 375° until crust is golden brown and filling is bubbling. Let rest 10 minutes before slicing. Yield: 8 servings.
Cream shortening. Add sugar gradually. Add eggs and vanilla. Sift flour with baking powder and add to creamed mixture. Roll out, cut and place on cookie sheet. Brush with egg white and decorate. Bake 5 plus minutes in 375° oven. Great for kids!
Cook noodles as directed. Melt butter in skillet; add onion and celery cut up in small pieces. Crumble hamburger in skillet on vegetables. Add small amount of salt and pepper. Stir until browned. Add one can of mushroom soup and 1 can tomato soup. Heat mix with noodles. Put in greased baking dish with grated cheese on top. Bake for 30 minutes in 350° oven.
Peel, core and slice pears. Put the pears through the fine blade of a food chopper or use your processor. Combine pears, pineapple and sugar in a large kettle and bring to boil, stirring occasionally until the sugar has all dissolved. Reduce heat and simmer, uncovered, about 20 minutes, or until the mixture is thickened. Stir frequently. If you like a brighter, golden color, drop in a couple drops each of red and yellow food coloring. Pour the honey into hot, sterilized jars and seal. You may let them cool and pour melted paraffin over if you wish.
Salt and pepper shrimp and allow to set for at least 2 hours. In large saucepan, saute onion and green peppers in margarine until clear. Add soups with only enough water to rinse out cans. Add tomato sauce. Add shrimp and cook for 30 minutes. Serve over rice. Great with a salad and French bread.
Saute onion in butter. Soften cream cheese and beat to remove lumps. Mix all together and season to taste with season salt, pepper, garlic powder and basil. Simmer 1 hour. If too thick, use V-8 to thin. Serve with Mozzarella cheese and croutons.
Combine eggs, oil and sugar. Beat until sugar is dissolved. Add carrots and zucchini (shredded). Mix. Add remaining ingredients; mix until well blended. Pour in greased bread pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together and put in casserole. Sprinkle top with cheese and potato chips (crushed). Bake for 10 minutes at 350°.
Cover a large tongue with about two quarts of water. Add 1/2 cup vinegar, 2 tablespoons sugar, a large clove garlic (chopped), a bay leaf and a teaspoon of cumin seed. Boil until very tender. Allow to cool, then peel.
Cook onions, celery, green pepper and garlic until tender. Remove from pan. Brown meat and pour fat off. Add onion mixture, chili sauce, relish, brown sugar, vinegar, garlic, salt, pepper, vinegar and Worcestershire sauce. Cook at least 40 minutes.
Fry sausage until brown and drain. Grease large baking dish. Mix all ingredients together. Pour into dish. Put in fridge overnight. Bake at 350° for 30 minutes. Serve this with croissants, jams and jellies and fresh fruits.
Prepare cake. Cool completely. Beat together caramel ice cream topping and butter in a large mixing bowl until smooth. Gradually add powdered sugar, vanilla and pecans, beating until frosting is creamy and spreadable. Spread frosting between layers and on top and sides. Store in refrigerator until ready to serve. Let cake stand at room temperature for approximately 30 minutes for easier cutting.
Shake in bag until chicken is coated. Brown in 4 tablespoons olive oil until chicken is golden brown.
Cook macaroni; drain. Brown ground beef; drain. Combine all ingredients except French fried onions. Pour half the mixture into greased pan. Top with 1/2 can onions. Pour remaining macaroni mixture over onions. Cover and bake at 350° for 30 minutes. Uncover. Top with remaining onions and bake 5 minutes longer.
Mix like meatloaf in bowl meat, salt and pepper, egg, ketchup, potatoes, milk and onion. Put in pie plate after mixing and bake in oven at 350° for 1 hour.
Mix and pour into a 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Combine all ingredients; stir to blend. Chill for at least 1 hour. Serve in hollowed out round loaf of French bread, rye or pumpernickel; use hollowed out section to make bread cubes for dipping. Great with fresh vegetables to dip too. Enjoy! Yields 6 servings.
Add sugar, salt and oil or shortening to scalded milk. Let milk cool to lukewarm. Add yeast. Stir until dissolved. Gradually stir in flour to milk. Flour dough board and knead. Work dough approximately 10 minutes. Grease large bowl. Place dough in bowl, cover and let rise until double. Work dough down and place in a greased loaf pan. Let rise again to double the size. Bake at 350° for 20 to 30 minutes. While baking, rub bread with butter or margarine to make it nice and brown.
Stew chicken and remove meat in bite-size chunks. Chop celery, onion and pimento. Add to chicken. In small bowl, combine chicken soup, mayonnaise, lemon juice and salt. Fold into chicken and other ingredients. Put mixture in a 1/2-quart buttered casserole and top with a ring of chow mein noodles, ring of toasted almonds and sprinkle center with shredded cheese. Bake at 350° for 30 to 40 minutes or until mixture is thoroughly heated and bubbly. Leftovers will reheat well. Serves 4 to 6.
Add salt to cabbage; let stand 1 hour and squeeze out juice. Add carrot and pepper. While cabbage is standing, make a syrup of vinegar, water, sugar, celery seed and mustard seed. Let stand until lukewarm. Pour over cabbage mixture; place in container and freeze.
Rinse and dry dried beef. Spread on bottom of buttered casserole dish. Place chicken breasts on dried beef. Cover with undiluted soup and sour cream, mixed. Bake, uncovered, at 300° for 2 1/2 to 3 hours.
Boil chicken until done. Remove meat from bone and cut in small pieces. Melt margarine in skillet and add celery, bell pepper and onion. Cover and cook slowly until tender. Cook spaghetti in chicken broth until done. Add chicken and other ingredients. Stir and serve.
In a 1-quart saucepan, melt butter. Add garlic and saute. Add next 6 ingredients and 1/4 cup of water. Heat to boiling. Stir. Reduce heat to low; cover and simmer 10 minutes. Stir.
Heat oven to 350°. Brown onion and mushrooms in hot margarine. Mix broth, half and half, cornstarch and dill weed; add to pan. Bring to a boil. Add rice; return to a boil. Reduce heat, cover and simmer 5 minutes. Remove from heat. Stir in carrot and zucchini. Let stand 5 minutes. Stuff fish with mixture and sprinkle with salt and paprika. Bake fish over any remaining mixture 15 to 20 minutes.
Cut cucumbers in 1/2-inch slices. Soak in lime in cold water, enough to cover cucumbers. Soak 24 hours, stirring often. Remove from lime water. Wash in cold water; drain. Add more cold water to cover. Set 3 hours and drain. Add vinegar and food coloring and cover with water. Boil for 5 minutes. Simmer 1 hour. Stir often. Drain liquid and discard. Mix 5 1/2 pounds sugar, cinnamon sticks, red hots and 2 quarts vinegar. Bring to boil and pour over cucumbers. Set for 24 hours. Drain juice and bring to boil. Add to cucumbers again. Do this for 3 days. Then put all ingredients in pan. Bring to boil and put in sterile jars and seal. Put one cinnamon stick in each jar. Makes 8 jars.
Preheat oven to 325°. In large mixing bowl, beat eggs at high speed until foamy (about 3 minutes). Beat in flour and sugars until well blended. Beat in softened butter. Stir in nuts and chocolate pieces. Pour into pie crust. Bake 55 to 60 minutes until knife inserted halfway between center and edge comes out clean and top is golden brown. Cool on wire rack. Serve warm with ice cream.
Place beans in bottom of casserole. Place the pork chops on top. Mix the mustard, brown sugar, catsup and put on each pork chop. Place a slice of onion and a slice of lemon on each pork chop. Stick a toothpick in the center to hold in place. Put in oven and cook for 1 hour or until chops are tender. This is a delicious dish. Serves 6.
Mix ingredients together. Pour into greased 10 x 15 low sided pan. Bake 20 minutes at 300 degrees.
Mix Miracle Whip and cream cheese until well blended. Stir in remaining ingredients and refrigerate before serving.
Butter a 9 x 9-inch baking dish. Slice 5 to 6 apples into dish. Mix 1/2 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg; spoon over apples. Mix the flour, 1 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg together. Beat egg; mix into flour mixture. Spoon over apples evenly. Melt the butter; drizzle over flour mixture. Bake in a 350° oven for 35 to 40 minutes.
Preheat oven to 350°. Cream sugar and butter with mixer on medium low. Add remaining ingredients; blend well. Pour into prepared crust. Bake 40 to 45 minutes or until knife inserted into center comes out clean. Cool on wire rack. Good served chilled and topped with whipped cream. Yields 1 (9-inch) pie.
Mix jello with 2 cups hot water; set aside to cool. Carefully and thoroughly blend cream cheese and half and half, then mix in the cooled jello. Add pecans and pineapple; stir to mix only. Chill in refrigerator to set.
Brown the hamburger and onion together. Fill the egg roll wrapper with hamburger, cheese and chilies. Roll and deep-fry until golden brown. Serve with salsa and sour cream.
Beat eggs, add salad oil, sugar, vanilla, zucchini and pineapple. Sift remaining ingredients. Add to zucchini mixture. Add nuts. Pour into 2 greased and floured loaf pans. Bake at 350 F for 1 hour.
Preheat oven to 300°. Cream butter until fluffy. Gradually add sugar. Add eggs, one at a time, beat well. Fold in dry ingredients. Pour into pan. Put in oven and turn heat to 350° and bake about 1 hour. Bake in 8-inch tube pan.
Mix eggs with sugar and cornstarch until smooth. Add melted butter, vanilla and buttermilk. Bake at 350° for 30 minutes or until done. Let cool and chill. Similar to Furr's Butter Chess Pie.
Drain corn (whole). Combine creamed corn, cheese and soup. Fold in cauliflower, broccoli and whole corn. Turn into a 12 x 7 1/2 x 2-inch baking dish. Melt butter and toss with crumbs. Sprinkle over top of mixture. Bake, uncovered, at 370° for 30 to 35 minutes. You can prepare ahead and chill. If you do this, add 15 minutes more baking time.
Brown meat. Cook onion until tender. Stir in seasonings and tomato paste. Cover and simmer 30 minutes.
Melt butter in cake pan. Mix in brown sugar. Arrange pineapple slices in pan. Place cherries in centers of pineapple rings.
Make X's in root end of onions. Cover with boiling water, let stand a few minutes (about 5). Drain. Cover with cold, salted water. Bring to a rapid boil and cook until tender. Drain. Cut off ends. Slip skins off (pinch at stem end). Can be prepared up to 24 hours before using. Cover tightly and refrigerate. Bring onions to room temperature.
Cook broccoli; arrange in casserole pan or dish. Layer chicken (small pieces) on top of broccoli. Combine soup, sour cream and lemon juice. Pour over chicken. Sprinkle cheese on top and then bread crumbs. Bake at 350° for 35 minutes.
Dredge slices of salted tomatoes in corn meal. Fry in 1-inch of oil on medium/high heat until golden brown. Drain in single layers or paper towels.
In stock pot, combine tomatoes, tomato paste, oregano, basil, pepper, oil and vinegar. Heat to boiling. Do not boil. Reduce heat and simmer, uncovered, 30 minutes. Add mushrooms and simmer 10 minutes. Add artichoke hearts and clams. Heat. Divide pasta into serving dishes and ladle sauce over pasta. Sprinkle with fresh chopped parsley (optional).
Prepare macaroni and cheese according to package directions. When done, add milk and lay cheese on top to melt. Meanwhile, brown meat and onion together; drain grease. Add meat and onion to macaroni and cheese. Stir well to combine. Add picante sauce (you may add more or less to your taste) and stir well. Very good, easy and inexpensive.
Line a 9 x 9-inch pan with tamales, then put the browned ground beef on top of tamales. Put Mexicorn on top of ground beef, then undiluted tomato soup and then crushed potato chips. Bake at 350° for 35 to 40 minutes.
Cream together sugar, shortening, eggs, salt and vanilla. Sift together remaining ingredients and fold into creamed mixture.
Mix cranberries and apples together in a buttered casserole dish. Sprinkle white sugar over the cranberries and apples. Mix together oatmeal, flour, brown sugar and margarine. Place on top of fruit and press down. Sprinkle chopped pecans on top. Bake at 325° for 1 hour. Especially good when served with turkey or chicken.
Boil first 3 ingredients 10 minutes. Cream soda, sugar, vanilla, eggs and shortening. Add all other ingredients. Bake in greased bread pans at 350° for 1 hour.
Combine sugar and apples, let stand. Beat eggs slightly. Beat in oil and vanilla. Sift dry ingredients together and add alternately with apples. Stir in walnuts and raisins. Bake in 9 x 13-inch greased pan for about 1 hour at 350°. I use about 1/4 cup sugar with cinnamon added, sprinkled on top.
Mix all ingredients together. Bake in Bundt cake pan at 325° for 50 to 60 minutes. (Check to see if done by inserting a toothpick in center.)
Beat eggs slightly. Add brown sugar and butter. Cream well. Add dry ingredients. Mix well, then add nuts. Drop by teaspoon on ungreased cookie sheets. Bake in 400° oven until brown.