HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well. Serve on lettuce leaf with tomato wedges or serve as sandwich filling. Yield: 4 servings. Carbohydrate 0 g, protein 14 g, fat 6 g, calories 110. One serving = 2 meat low-fat exchange; 1 sandwich = 2 meat low-fat exchange, 2 bread starch exchange.
Blend cream of mushroom soup with milk and dash of pepper. In 1 1/2-quart casserole dish, arrange in alternate layers: potatoes, onion and soup sauce. Cover; bake 1 hour at 375°. Uncover; bake 15 minutes more.
Trim off fat and cut roast into cubes. Fry fat and drain on paper towel. Pour off most of the oil. Brown cubed pork, which has been coated with dry seasonings. Sprinkle any leftover seasoning on chopped onions. When pork is well browned, remove and place in a large stockpot. Add cabbage which has been cubed. Saute onions in grease that pork was browned in. Stir constantly. When done, add to cabbage and pork. Cover and cook until cabbage is tender. Add fried fat to your black-eyed peas. Great while watching the bowl games.
Thaw turkey, wash and pat dry. Remove giblets. Rub salt in neck cavity and inside cavity. Place turkey in large brown paper grocery bag and clip shut with clip clothes pins. Place in roasting pan. Bake at 325° for approximately 20 to 25 minutes per pound. Check for doneness approximately 1/2 hour before time should be up. The turkey usually cooks faster then when just in a pan. I usually cook my turkey breast side down. The turkey is not quite as pretty when done, but the breast meat is a lot moister.
Bake 1-inch balls at 375° for 15 minutes on ungreased pan until golden brown. Cool and enjoy. Makes 6 dozen.
Cover bell peppers with water and boil about 5 minutes. Drain and set aside.
Chop all vegetables fine, boil in water until tender. In 5 or 6-quart pan mix broth, milk, and cornstarch. Stir with wire whisk. Bring to a boil. Add butter, mustard, red pepper, and cheese. Stir until smooth. Drain vegetables, and add to mixture. Heat until bubbling. Season as you like. Some use Mexican Velveeta, or add crushed red peppers.
Bring water to a boil. Turn off heat and add margarine. When margarine has melted, remove from burner and add flour, using a wire whip to mix. Add eggs, one at a time. Bake in a greased 9 x 13-inch pan at 400° for 15 to 20 minutes. Eclair will puff up and then settle. Mix pudding with 3 1/2 cups milk. Beat 1 to 2 minutes and pour over shell when cooled. Spread with Cool Whip and drizzle with chocolate syrup. Refrigerate.
Heat fat. Add onion, garlic and soup. Cook 10 minutes. Add flour and stir well. Add stock and cook over low heat until thick. Add chicken, tomatoes and cheese. Pour spaghetti in buttered pans. Pour on chicken and mix gently. Bake 25 minutes in a 375° oven.
Stir the flour, 1 cup sugar, baking powder and salt together. Add milk, 2 tablespoons butter, vanilla and raisins. Pour into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 25 minutes. Drizzle 1/2 cup butter over squares.
Cut zucchini in cubes; cook it with mushrooms until tender. Add egg. Stir in tomato juice and rest of seasonings. Put in greased casserole. Top with the cheese. Bake at 350° for 30 minutes.
Combine cream cheese, mayonnaise, green onions, olives and Tony Chachere to taste. Spread on tortillas evenly. Arrange 3 to 4 slices of ham over each tortilla. Roll up tightly and wrap each individually in plastic wrap. Refrigerate at least 3 hours. Cut tortillas into 1/2-inch slices. Yields 8 1/2 dozen.
Sift flour, baking powder and salt together. Cream butter. Add sugar; cream 10 minutes. Add one egg at a time and beat. Add flour, milk and flavor; mix well. Bake at 350° for 45 minutes.
Brown beef and onion in skillet; drain. Add tomatoes, soup and spices. Cook over low heat for 10 minutes. Stir in rice. Pour into casserole dish (9 x 13-inch works well). Bake at 350° until hot. Top with cheese and return to oven until cheese melts and browns a little.
Preheat oven to 350°. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, shaking out the excess. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. The batter will be quite thin. Pour batter into the prepared pan. Bake for 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes. Remove from pan and let cool completely. Serves 16. Nutritional analysis per serving: 222 calories, 3 grams protein, 4 grams fat, 43 grams carbohydrate, 274 mg. sodium, 27 mg. cholesterol.
Combine flour and taco seasoning mix in paper or plastic bag. Add 2 to 3 chicken pieces; shake to coat. Melt butter in a 15 1/2 x 10 1/2 x 1-inch baking pan. Place chicken in pan, turning once to butter surfaces, then roll in corn chips and return to baking pan. Bake in a 350° oven for 40 to 45 minutes. Makes about 32 pieces.
Brown meat, gizzards, heart and liver. Add seasonings and vegetables. Cook until onions are soft. Mix Sunrise dressing according to directions on package. Add oysters and pecans; cook 2 or 3 minutes. Cool before stuffing turkey. Serves 20.
Cream butter and sugar together. Gradually add rest of ingredients. Roll into very small balls (thumb nail size) and place on cookie sheet. Leave space between. When cool, roll in powdered sugar. Bake 20 minutes. Yields 5 dozen. Do not refrigerate. Oven temperature: 325°. Can do ahead. Prep. time 15 minutes.
Cut cheeses in small pieces; combine in a saucepan with milk. Stir over low heat until cheese melts. Stir in wine and crab; heat through. Serve in a chafing dish.
Beat butter and Crisco until creamy. Beat in evaporated milk until light and fluffy.
Make biscuit dough; roll out thin and put butter and sugar all over. Add a little cinnamon, if you prefer. Roll back up like a jellyroll and slice into 1-inch pieces. Put in skillet and fry slow until brown. Serve hot. Real good.
Mix margarine, sugar, milk, graham crackers and brown sugar in a saucepan. Bring to a boil. Boil for 2 to 3 minutes. Place layer of Waverly crackers in bottom of 9 x 13-inch ungreased pan. Pour 1/2 mixture over crackers. Place another layer of crackers and then rest of graham cracker mix.
Trim fat from steak and slice lengthwise into 1/2 inch strips; place in a large glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate at least 2-3 hours or overnight. Drain and discard marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches desired doneness. Remove from skewers and serve.	These are great with a salad & baked potato, but my kids make a meal out of them by themselves because they are so good and tender.
Melt oleo, flour, 1/2 cup sugar, baking powder and milk. Pour into a baking dish.
Spread bean dip. Mash avocados; mix with lemon juice and mayo. Mix sour cream and taco mix. Add tomatoes, cheese, olives and onions. Layer the steps. Enjoy!
Cook noodles 15 minutes, then drain. Fry ground beef, garlic, onion, and seasoning. Add tomato paste and water and simmer for 5 minutes. Beat eggs and add ricotta cheese. Use 9 x 13 pan.
In a 2-quart glass cup or mixing bowl, put unwrapped caramels, butter and water. Microwave on High for 2 minutes. Stir and return to oven until melted. Add pecans. Mix well and drop by spoonfuls onto greased cookie sheets to cool.
Bring syrup and cream to boil. Take off heat and add semisweet chocolate. Beat until chocolate has melted and is creamy. This makes an excellent fruit dip.
Peel apples and chop in small pieces. Pour oil into mixing bowl. Add sugar and eggs. Beat with mixer. Put dry ingredients together and add gradually to creamed mixture. Add vanilla, nuts and apples.
Mix in a little of the ingredients at a time to make a stiff dough, about the consistency of pizza dough. Roll out side of dough balls in flour and knead. Roll out dough to be thin. Cut in strips. Drop in simmering broth. Thicken broth with a little flour.
Mix oil and sugar together. Add eggs, beating in one at a time. Add dry ingredients, sifted together. Add prunes, cut up in pieces. Add nuts; fold in. Bake at 350° for 40 to 50 minutes.
Boil carrots in water and salt until tender. Mix cornstarch with milk; stir until it's mixed well. Reduce heat to low. Add cornstarch mixture to carrots, stirring as you pour. When carrots begin to thicken, turn off heat and add margarine.
Make a dough and roll real thin. Cut out with a saucer and put a large tablespoon of cooked apples. Put water around the edge and seal it with flour; fry in hot oil until good and brown.
Mix sugar, coffee and water in large pot. Cool it. Add vodka and vanilla bean. Put in dark jug or bottle. Let sit for 30 days in dark place. Makes 1 gallon.
Lightly brown beef in oil in skillet. Add onion and green pepper and cook until soft. Add tomato sauce, water, salt, pepper, Worcestershire and macaroni. Cover and simmer 25 minutes.
Combine all ingredients, stirring well. Pour into greased 1 1/2-quart casserole; cover and refrigerate 5 hours or overnight. Remove from refrigerator 1 hour before baking. Bake, uncovered, at 350° for 1 1/2 hours.
Brown hamburger and onion. Drain grease and put into crock-pot. Add remaining ingredients. Cook approximately 1 hour or until heated through.
Combine berries, sugar and water in a 3 quart saucepan. Bring to boil without stirring; add dough. After a few minutes, reduce heat to simmer. Cook, covered, for 15 minutes. Serve plain with butter, milk, Cool Whip or ice cream.
Sprinkle chicken on both sides with salt and pepper. Brown in hot oil about 4 minutes. Cook 10 minutes (fork-tender). Drain oil. Remove chicken. Add lime and cook on low until bubbling. Add oleo and stir until opaque and thick. Stir in chives and dill. Serve with rice.
Melt butter in heavy saucepan. Add onions and mushrooms. Cover; cook over medium heat, stirring occasionally, until mushrooms are tender and juices released, about 6 minutes. Blend in flour, salt and cayenne. Gradually stir in milk. Cook and stir until thickened, about 5 minutes. Makes 3 cups.
You start with baked potatoes, scoop out the shells, mash the cooked potato with a blend of butter, seasonings and tuna. This is a nutritious and economical main dish.
Boil chicken; take off bone and cut in small pieces. Crush 1 package crackers and mix with 1 cup melted butter. Press in bottom of casserole dish. Mix chicken soup, mushroom soup, corn, chicken and sour cream. Mix well and pour over crushed crackers in casserole dish. Bake at 350° until brown. Crush another pack of crackers and mix with 1 cup butter and sprinkle on top. Place back in oven and brown on broil.
Add hot water to Jell-O. Drain peaches and pineapple using juice to measure 1 1/2 cups liquid. Use cold water to complete amount. Let mixture stand until fully cooled. Add sour cream and beat with eggbeater. Add fruit. Pour into mold and put in refrigerator to set. Garnish with chicory and sliced crabapples.
Spread one side of each slice of bread with butter. Using doughnut cutter, cut bread slices into rings. Set aside rings. Use scrap to line bottom of 13 x 9 x 2-inch baking dish. Sprinkle 2 1/2 cups of cheese on top of bread. Add broccoli, then chicken. Arrange rings, buttered side up, on top. Combine next 5 ingredients in bowl. Mix well. Pour over top of chicken in baking dish. Cover and refrigerate overnight. Bake, uncovered, in 325° oven 50 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes more or until cheese melts. Let stand 10 minutes before serving. Makes 12 servings.
Mix all ingredients and roll into a ball. Take ball and roll into parsley flakes. Chill.
Put your roast in crock-pot with your chopped onion; add your water. Add a dash of salt and pepper. Allow to cook on low until done. After fully cooked, place your roast in a large bowl to cool. After it's cooled, pull you meat apart into shreds. Put it back into crock-pot. Add a bottle of barbecue sauce and let simmer. Serve on buns or alone.
Mix in a large mixing bowl brocco-slaw, cheese and bacon bits; set aside.
Preheat oven to 350°. Brown hamburger and drain fat. Add cooked macaroni, corn, tomatoes and soup. Mix well. Transfer to shallow baking dish. Top with grated cheese. Bake 30 minutes, uncovered.
Pour water in large mixing bowl. Add yeast. Let stand a few minutes. Stir to	dissolve. Add	half the flour, the sugar, salt, shortening and egg.	Beat until smooth, 1 1/2 to 2 minutes. Add rest of the flour. Scrape the sides of bowl. Cover and let rise in warm place until double in bulk (about 30 minutes). Grease muffin pans and spoon in batter, filling half full. Let rise until double. Bake at 375° for 10 to 15 minutes.
Boil chicken until done. Cool. Debone chicken and cut up into bite size pieces. Mix soup and broth together. Bring to a boil, stirring until well mixed. Melt margarine and mix stuffing into melted margarine. Layer one layer of stuffing, layer of chicken and half of soup mixture in casserole dish. Repeat steps. Use remaining stuffing to put on top. Bake for 1 hour at 350°.
Preheat oven to 350°. Melt butter or margarine in heavy saucepan. Add sugar. Stir in eggs, flour and baking powder. Add vanilla and walnuts. Bake in a greased 9 x 13-inch pan for 25 minutes.
Mix sour cream, mayonnaise, horseradish and seasoning all together. On a large round serving dish, spread mixture to cover plate. Start making a row with tomatoes to cover mixture, about 1 inch wide. Continue with rest of diced items until the dip is completely covered with rows of items. Place crackers around the dish so they outline it. Very attractive and tasty dish.
Mix eggs and salsa; stir in cheese. Bake at 350° for 1/2 hour.
Mix butter and sugar until it looks like whipped cream. Add eggs, one at a time, then add sifted cake flour. Add canned milk, if the mix is thick. Mix in cake mixer for 5 to 6 minutes, then add flavoring. Bake at 350°.
Mix rice, sour cream, milk and butter. Remove seed and beans from chilies. Layer the rice mixture, cheese and chilies alternately in a casserole. Bake in a 350° oven until mixture bubbles, approximately 30 minutes. Serves 4 to 6.
Combine flour, cocoa, baking powder and salt in a small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs 1 at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.
Scrub potatoes. Cut lengthwise into 6 wedges. Place in bowl. Cover with cold water. Let stand 30 minutes. Drain. Pat potato wedges dry with paper towels. Toss wedges with oil. Place skin side down on baking sheet coated with vegetable cooking spray. Sprinkle with garlic salt, dill weed and pepper. Bake at 400° for 1 hour or until wedges are tender and brown.
Chop peppers and onions together. Cook spaghetti according to directions. Drain and rinse and drain again. Add to the onions and peppers. Add the salad seasoning. Pour the salad dressing over and toss well. Refrigerate, preferably overnight. Stir well before serving. Will keep a long time in the refrigerator, if it lasts that long.
Cook pasta according to package directions. Drain. In skillet, cook sausage, onion, green pepper and garlic until meat is brown and onion is tender. Drain off fat. Stir undrained tomatoes, tomato paste, water, oregano and pepper into mixture in skillet. Stir in cooked pasta. Spoon half of the mostaccioli mix into a 3-quart casserole. Sprinkle with half the cheese. Top with remaining mostaccioli mix. Bake in 350° oven for 35 minutes. Sprinkle with remaining cheese. Bake about 5 minutes more or until the cheese melts. Makes 8 servings.
Mix cracker crumbs with melted butter. Spread in bottom of pan. Mix 4x sugar and 1 stick butter. Add beaten egg whites. Spread on crumb mixture. Add layer of bananas and layer of pineapple. Top with Cool Whip and layer of chopped nuts.
In a large skillet, heat oil and cook first 6 ingredients until chicken is white and mushrooms are tender. Add vegetables; cook until tender. Serve over rice.
Cut squash in half and remove seeds. Place cut sides down in a shallow baking dish. Add water to about 1 inch depth. Bake at 350° for 30 minutes. Turn cut side up and sprinkle with salt. Combine remaining ingredients and spoon into squash halves. Bake at 350° for 30 to 40 minutes until squash is tender. Serves 4.
Sift together first 7 ingredients. Add next 2 ingredients. Mix well and add remaining ingredients. Bake at 350° for 1 hour in a 13 x 9 x 2-inch pan.
Cream butter, sugar, eggs and sauerkraut. Set aside. Combine flour, baking powder, soda and cocoa. To the creamed mixture, add milk, water and dry ingredients. Bake in a sheet pan at 350° for about 25 minutes. Use any caramel or chocolate frosting. Sprinkle coconut over the top.
Bring liquid from fruit to boil and mix into Jello. Beat cream cheese and cottage cheese into mixture. Beat in fruit. Let set until fairly firm; mix in Cool Whip.
Preheat the oven to 400°. Peel and slice the potatoes. Coat the potato slices with flour, salt and pepper. Place in a lightly oiled 2-quart baking dish. Pour the milk over the top; cover and bake for 30 to 40 minutes, until the potatoes are tender. Yield: 2 servings. One serving: 91 calories, 3 g protein, 18g carbohydrates, 2g fat, 86 mg sodium. One serving: 1 starch/bread.
Combine first 3 ingredients, add milk. Cook on medium heat until thick enough to form ball in cup of cold water when dropped. Add vanilla and butter; beat with mixer a few minutes then add pecans. Pour in 9 x 13-inch butter dish.
Crumble sugar, nuts, melted oleo and cinnamon. Set aside for topping. Cream brown sugar, shortening and egg. Add flour, soda and salt alternately with sour cream. Stir in rhubarb. Put into greased 9 x 13-inch pan. Sprinkle on topping. Bake at 350° for 45 to 50 minutes. Serve warm or cold. Good with whipped topping.
Cream margarine, oil and sugar. Add vanilla, eggs and milk. Beat on medium speed of mixer. Combine with dry ingredients and mix thoroughly. Stir in zucchini and nuts. Spoon batter into a 9 x 13-inch pan. Sprinkle top with reserved chocolate chips. Bake in a 350° oven for 25 to 35 minutes or until top springs back when lightly touched.
Melt butter and sugar in saucepan. Stir in dates and cook 5 to 10 minutes (when dates look like they melt). Stir in pecans and Rice Krispies. Allow to cool slightly. Roll into balls and then roll into powdered sugar.
Cream butter, Crisco and sugar. Add eggs, one at a time. Sift together cocoa, flour, salt and baking powder. Pour into the creamed mixture. Beat 2 minutes on high speed. Bake in tube pan 1 hour and 10 minutes at 325°.
Unwrap individual caramels and place in microwave bowl with cream cheese. Melt in microwave for approximately 1 1/2 to 2 minutes at a time and stir afterwards. Repeat melting process until creamy. Then pour over cold apple wedges. Let caramel cool a little bit and indulge.
Place chicken in a single layer in a shallow baking dish. Top each breast with a slice of cheese. Mix soup with water and pour over chicken and cheese. Toss stuffing mix and butter until stuffing mix has been coated. Sprinkle over chicken. Cover pan with foil. Bake at 325° for 1 to 1 1/2 hours.
Cook meat; stir in onion, tomatoes, spinach, salt and pepper. Combine the 2 soups, sour cream, milk and garlic powder in bowl. Mix well. Dip tortillas in melted butter or I prefer to spread them lightly with soft margarine and arrange on bottom and around sides of a large, shallow pan or casserole. Spoon on meat mixture, taking care not to disarrange the tortillas. Scatter chopped chilies on top, then all but half of the cheese, next the remaining tortillas, spread with margarine and finally the sauce. Smooth sauce on top. Cover with Saran Wrap or foil and refrigerate overnight. Before cooking, sprinkle with rest of cheese and bake at 325° for 35 to 45 minutes or until bubbling hot. Serves 10 to 12.
Combine all ingredients and form into a ball. Cover with chopped walnuts; chill. Serve with Triscuit crackers.
Combine butter and sugar in saucepan. Cook over medium heat. Stir constantly until brown (tan), about 10 minutes. Spread nuts on cookie sheet. Spread mixture over nuts. Place chocolate bar on top while hot. When melted, spread evenly. Refrigerate until set (overnight). Break into pieces.
Cook potatoes, onions, carrots, and celery for 2 hours. Mix flour to make thick with milk. Add to potatoes and other ingredients. Salt and pepper to taste. Stir often. Add clams last and simmer a short while before eating. Sprinkle with chives if desired.
Melt butter in a 13 x 9 x 2-inch pan in preheated oven (350°). Sprinkle graham cracker crumbs on top of melted butter, evenly. Scatter chopped nuts evenly over crumbs. Scatter chocolate morsels or butterscotch chips over nuts. Sprinkle coconut evenly over morsels. Next, pour sweetened condensed milk evenly over coconut. Bake at 350° (moderate oven) for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Makes about 2 dozen 1 1/2 x 3-inch bars. Chocolate used is semi-sweet.
Use 9 x 13-inch pan or a little larger. Spread 1 tube of Oreo crumbs in pan. Cover with softened vanilla ice cream. Then pour caramel and fudge sauce over the ice cream and then spread Cool Whip over all. Spread the second tube of Oreo crumbs on top and freeze.
Mix together with spoon and put in greased cake pans. Bake 35 to 40 minutes at 350°.
Put muffins on plates. Spread with 1 or 2 tablespoons of pizza sauce over muffins. Put on cut up meats. Sprinkle cheese over everything. Microwave each plate on High for 1 1/2 to 2 minutes. Decorate with remaining ingredients. Get cup of something to drink and open your mouth and put in pizza; chew. Makes 4 servings.
Simmer hamburg and onion over low-medium heat until browned. Add the mango (green pepper), salt, pepper, chili sauce, chili powder and tomato puree. Rinse tomato puree can with 1/2 can of water; add to mixture.
Saute onion and celery in melted oleo. Then add broccoli and water chestnuts. Mix soup, cheese whiz and rice together and then add to other ingredients. Mix well. Put into casserole dish and bake at 350° for 30 to 35 minutes.
Blend in salad dressing, cake mix and eggs at low speed with mixer until moistened. Blend in butter and rum extract; beat for 3 minutes. Add apples and raisins. Spread into a greased 13 x 9-inch baking pan. Bake 25 to 35 minutes in a 350° preheated oven.
Heat oven to 350°. Prepare apples and place in an 8 x 8-inch pan or equivalent. To 1/4 cup of the water, add salt and cinnamon. Stir. Pour over the apples.
Preheat oven to 325°. Grease an 8 x 10-inch pan with butter. Drain pineapple, reserving juice. Pour the cherry pie filling into the pan. Spread the drained pineapple over the pie filling. Sprinkle dry cake mix over pineapple. Sprinkle nuts on top. Mix pineapple juice and butter together and pour evenly over the top. Bake 25 to 30 minutes. Great served with ice cream or by itself.
Combine water with spaghetti sauce in a bowl. Cover the bottom of a 13 x 9 x 2-inch baking dish with 1 1/2 cups of the sauce.
Preheat oven to 350°. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick cooking spray. Cream together margarine and sugar with an electric mixer until light. Mix in lemon zest. Add eggs, one at a time. Mix until light and fluffy. Mix in vanilla. Sift together flour, baking soda, baking powder and salt. Add dry ingredients to the batter alternately with sour cream. Mix just to combine. Spread half of the batter in pan. Cover with raspberries; top with remaining batter, smoothing out top. Bake until toothpick comes out clean, approximately 1 hour. Cool. Dust top with powdered sugar.