HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice until tender and fluffy. Combine soup and broth in a small saucepan. Cook and stir over medium heat until smooth. Add chicken, rice and parsley to soup mixture. Mix well. Place in a 1 1/2-quart casserole dish and bake at 350° until lightly brown.
Arrange yams in a circle in a 9-inch pie plate. Place pineapple in center. Sprinkle a bit of cinnamon and nutmeg on top of yams. Dot yams and pineapple with marmalade. Top with marshmallows. Bake at 350° for 20 to 30 minutes. Makes 6 servings.
Combine cocoa and oil in small bowl; stir well and set aside. Combine sugar and next 4 ingredients in electric blender. Process at medium until smooth. With blender running, pour cocoa mix into blender; process until smooth. Pour into large bowl.
Boil and crush sweet potatoes. Add sugar, crushed pineapple, raisins, cinnamon, nutmeg, salt, melted butter and pecans. Bake in a Pyrex dish at 350° for 30 minutes until lightly golden brown. Cool on wire rack. Then add marshmallows on top and bake for 10 minutes.
Mix all ingredients together. Drop onto hot griddle to desired size. Cook until bubbly; turn and cook 1 to 2 minutes longer.
Combine first 5 ingredients. Spoon into crust. Cover with top crust and brush with egg. Bake at 375° for 40 minutes or until brown. Cool 10 minutes.
Fry linguica and save fat from pan. Grind together on fine blade. Mix all other ingredients together, then add to linguica. Chill and serve with your favorite crackers.
Cream shortening and sugar. Add unbeaten eggs, one at a time. Beat well after each addition. Add vanilla to milk. Alternate milk with flour which has been sifted with salt, soda and cocoa. The alternating begins with flour and ends with flour, thus dividing the milk in thirds and the flour in fourths. Add boiling water all at once and stir until well combined. Bake at 350° in a 9 x 12-inch pan for 45 minutes or until done. Bake layer pans for 30 minutes or until done. This is a large, moist cake. It will keep well.
Brown ground beef, peppers and onions. Add salt and pepper. Add remaining ingredients. Mix well. Bake at 350° for 1 hour.
Mix all ingredients together; add water. Pour into two 9-inch pans or one 9 x 13-inch pan. Bake 15 minutes at 325° and 15 minutes at 350°.
Combine sugar, cornstarch and salt. Add water and cook until clear. Add Jell-O and stir until dissolved. Cool, add berries and refrigerate. Pour into cold pie shell. Refrigerate until ready to serve. Top with whipped cream.
Soften cream cheese and mix well with sugar. Add remaining ingredients (except for bananas) and mix well. Stir in bananas by hand. Chill in refrigerator for several hours. (If this makes more than you need, you can freeze or freeze in muffin pans in paper cupcake cups and take out as you need it.)
Cut up vegetables while pasta is cooking. Cool pasta by running cold water over it. Mix all the pasta and vegetables together. Sprinkle the dry dressing on top and then mix it. Depending on how much rotini is used, pour on the bottle dressing approximately 8-10 oz. per 9 oz. of rotini.
Place chicken pieces in deep kettle. Melt butter in large saucepan; blend in flour. Add remaining ingredients; bring to boiling point, stirring constantly. Pour over chicken. Cover; simmer 3 hours. Stir occasionally. Makes 6 servings.
Combine beans. Fold in green pepper, celery, onion, chili sauce, catsup, garlic salt and brown sugar. Place in a 4-quart casserole. Cover top with bacon strips. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in margarine; mix until well blended. Reserve 1 cup. Press remaining onto bottom of prepared pan. Bake 10 to 12 minutes. Cool 10 minutes. Top with nuts and chocolate chips. Mix caramel topping and 1/4 cup of flour until smooth. Drizzle over chocolate pieces. Sprinkle with reserved oat mixture. Bake additional 18 to 22 minutes, then cool.
Mix cooked chicken, sliced celery, minced onion, cream of chicken soup, salt, pepper and ginger. Blend lemon juice, Miracle Whip and chicken broth. Mix with chicken. Add cashew nuts, boiled eggs and Chinese noodles. Bake at 450° in greased casserole for 15 minutes. Sprinkle with 2 cups of potato chips. Bake 10 minutes, uncovered.
Fry bacon until crisp; crumble into small pieces. Combine the broccoli, bacon, onions and raisins in a large bowl. In a separate small bowl, blend together the mayonnaise, vinegar and sugar. Pour over the broccoli salad. Marinate for 1 to 3 hours. Add the pecans just before serving.
Slice and cook carrots. Mix sugar, mustard, soup, vinegar and oil. Add bell pepper and onion. Salt and pepper to taste. Pour over cooled carrots and mix lightly. Marinate overnight.
Mix cocoa and sugar in a saucepan, adding milk a little at a time. Add margarine. Cook over low heat and stir until mixture comes to a good boil. Serve while warm.
Cut chicken into 1/4-inch strips. Combine next 9 ingredients. Add chicken, mixing until well coated. Cover and refrigerate overnight. Drain chicken thoroughly. Combine bread crumbs and sesame seed, mixing well. Add chicken and toss to coat. Place chicken in 2 greased 13 x 9 x 2-inch baking dishes. Combine margarine and shortening and brush on chicken. Bake at 350° for 35 to 40 minutes. Serve with Plum Sauce. Yields 12 to 14 appetizer servings.
Beat egg whites until stiff. Beat, in another bowl, egg yolks, sugar and salt until very thick and lemon colored. Stir in rum. Fold egg yolk mixture into whipped cream. Fold egg whites into egg yolk-cream mixture. Chill.
Heat ketchup, molasses, brown sugar and soy sauce on burner top until well mixed.
Sift the flour and baking soda together. Set aside. Cream the butter until softened. Add the sugar gradually, creaming until fluffy. Add the eggs in thirds, beating well after each addition. Alternately add the dry ingredients in fourths and the sour cream in thirds to the creamed mixture, mixing until blended after each addition. Chill dough overnight.
Cook hamburger meat and onion. Drain. Add soup, taco sauce and green chilies. Crumble taco shells in casserole. Pour meat mixture over shells. Cook 1 hour at 350°. The last 5 or 10 minutes, add 2 cups of grated cheese on top. Makes 4 servings.
Combine 1/3 cup soup and 1/4 cup milk; set aside. On waxed paper lightly coat chicken with flour. Dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing. Arrange chicken on baking sheet. Drizzle with margarine. Bake at 400° for 20 minutes.
Saute onion and mushrooms in margarine. Combine all ingredients in casserole. Bake at 350° for 1 hour. Stir once while baking.
Soften Knox gelatine in 1/4 cup cold water. Add 1/4 cup boiling water to dissolve. Mix mayonnaise with celery, pepper and pimento, then add all the other ingredients. Pour into salad mold. Chill.
Soften cream cheese. Add green pepper, onion, pineapple, seasoned salt and one cup chopped pecans; mix well. Shape into ball and roll in remaining pecans. Chill for several hours; serve with crackers or fresh vegetables. Keeps for a week or more in the refrigerator or one can be frozen.
Slice sausage into 1/2-inch pieces; brown in oil in Dutch oven. Drain sausage and save a little oil mixture with sausage drippings. Add onion, garlic, carrots and basil and cook 8 to 10 minutes, stirring occasionally. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, pepper and water. Bring to a boil. Reduce heat and simmer, covered, about 1 hour. Add beans with liquid; cook another 20 minutes. Makes 8 servings. A meal in itself, this soup tastes better the second day.
In a small bowl with rubber scraper, thoroughly mix butter, parsley, thyme, garlic, salt and pepper. In foil, shape into 6-inch square. Freeze until firm, about 40 minutes.
In large pan, cook turkey, onion and garlic until meat is browned; drain off fat. Add tomatoes, corn, chilies, water, broth, chili powder and bay leaf. Cover; simmer for 20 minutes. Add zucchini; simmer 5 to 10 minutes more or until zucchini is tender.
Heat chili sauce and jelly together in electric skillet. After heated through, add sausages and/or franks. May be served in this pan, keeping them warm.
Mix well. Drop by spoonfuls into boiling broth. Cook 20 minutes in a covered pot.
Brown hamburger and onions. Drain hamburger. Add salt, Worcestershire sauce, chili powder (can add more chili powder, if desired). Add tomatoes; let simmer 15 minutes. Add beans; let get hot again while mixing cornbread. Follow directions on box. Pour beans into 9 x 13-inch casserole dish or pan. Spoon cornbread over top. Bake like cornbread.
Preheat oven to 350°. Scramble ground round, onion and bell pepper until done. Drain. Then add Prego sauce and spaghetti mix. Cook noodles and drain.
Mix ingredients well. Pour into unbaked 8 or 9-inch pie shell. Bake for 10 minutes at 350°, then 1 hour at 250°.
Combine chicken, almonds, chestnuts, celery, seasonings, lemon juice and mayonnaise. Turn into a 1 1/2-quart casserole dish. Combine onion rings and cheese and sprinkle over chicken mixture. Bake at 350° for 30 minutes.
Brown pork chops in a skillet with onion. Mix pineapple juice and ketchup; pour over chops. Cover and cook on low heat until tender. Can be baked in oven for 45 minutes.
Combine flour white sugar, brown sugar, cocoa, baking powder, and salt. Add butter. (Mixture will be crumbly.) Add egg whites and vanilla.
In a bowl, combine the oil and chocolate chips. Microwave on High for 1 1/2 minutes or until the chocolate melts. Stir in peanut butter. Pour the mixture over Crispix cereal in a large bowl. Place confectioners sugar into a gallon-size plastic bag. Shake to coat bag. Then add coated cereal and close bag tightly. Shake bag until cereal is coated. Refrigerate in airtight container.
Cream shortening, sugar and vanilla; add eggs, beating well after each addition. Sift flour, baking powder and soda together; add to creamed mixture alternately with sour cream. Spread half of batter in a 10-inch tube pan that has been greased and lined on the bottom with waxed paper.
Cook and drain sausage. Put in 9 x 12 baking dish. Beat eggs and add salt and pepper. Pour over sausage. Break up bread and sprinkle over sausage and egg mix. Pour 1/2 cup milk over bread. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Cream together oleo and powdered sugar. Add vanilla, nuts, water and flour. Bake until lightly browned on ungreased baking sheet. Roll in powdered sugar while warm. Heat oven to 300°.
Preheat oven to 350°. Cook spinach as directed. Drain and stir in mushrooms. Mix eggs and half and half together; add half of the cheese. Stir in spinach and mushrooms. Pour into unbaked shell. Sprinkle with remaining cheese and bake 45 minutes or until crust is brown and cheese is raised.
Mix butter, soup, onion, cheese, sour cream and salt and pepper together. In large baking dish, add liquid mixture to potatoes. Top with bread crumbs. Bake at 350°, uncovered, for 35 to 45 minutes. It's done when sides get crispy.
Brown hamburger; drain off grease. Mix with remaining ingredients. Serve with tortilla chips.
Melt butter in saucepan and add brown sugar; heat on medium until starts to caramelize. Add sliced apples and turn fire down. Cook until apples are tender.
Put yogurt in large bowl, let stand until workable. Sprinkle with pudding mix; add peanut butter and Grape-Nuts. Mash with potato masher until well blended. Then fold in Cool Whip. Mix real well. Pour into 9 x 13-inch glass pan and freeze until serving time.
Preheat oven to 375°. Beat eggs, sour cream, oil and corn. Blend cornmeal, baking powder and salt. Combine the two and mix well. Bake 30 to 40 minutes in an 8 x 8 or 9 x 9-inch pan. Serve warm. Reheats very well.
Scald milk and let cool. Make instant potatoes and let cool. Dissolve yeast in 1/2 cup warm water. Beat eggs in large bowl. Add sugar, salt and Crisco; then blend with mixer. While blending, add yeast, potatoes and scalded milk. Slowly add flour to mix while mixing. When mixture is thick and tacky, set in warm water, covered with damp cloth for approximately 1 1/2 hours. Makes about 1 dozen.
Boil pasta 8 to 10 minutes, until tender. Drain and place in cold water until cool. Drain again and place in bowl. Add vegetables and dressing. Serve now or place in refrigerator.
Beat egg yolks with a whisk. Add the milk to egg yolks and mix well. Mix cornstarch with sugar. Add this to the egg mixture. Cook until it thickens, then add margarine, vanilla and coconut. Pour this in a baked pie crust.
Chop tomatoes and onions in food processor. In large pot, mix all ingredients together. Boil 3 to 4 hours. Stir frequently so it doesn't scorch. Seal in jars and place in hot bath for about 15 minutes.
Stir all ingredients. Bake at 450° until done. Bake in large black skillet. Serves 10 to 12 people.
Cook chicken and debone. Bake corn bread. Boil eggs. Chop all veggies. Add all ingredients to crock-pot and cook on low for 3 to 4 hours or high for 2 hours.
Barely cover potatoes, onion and celery with water. Cook until tender. Mash with potato masher. Add milk, butter, salt and pepper. Cook until thoroughly heated. Serve topped with parsley.
Preheat oven to 350°. Melt the butter in a 13 x 9-inch baking pan. Add honey and all remaining ingredients, mixing all together thoroughly. Spread evenly in pan and bake for about 30 minutes or until lightly browned and crispy. Keep an eye on the mixture during the baking, stirring occasionally to prevent burning. When cool, store in a tightly covered container. Serve as a cold cereal, snack or a yummy topping on ice cream.
Cream butter, sugar and honey thoroughly. Beat in egg and vanilla. Sift together flour, baking powder, baking soda and salt. Gradually beat into creamed mixture. Blend in fruit and nuts. Drop by spoonfuls onto ungreased baking sheet. Bake at 350° for 12 to 15 minutes.
Heat oven to 350°. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water. (Batter will be thin.) Pour into two 9-inch round greased and floured pans. Bake 30 to 35 minutes. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost. Makes 10 to 12 servings.
Prepare the pasta nuggets by following the cooking directions on the box. Cut the broccoli into florets. Place the broccoli florets in a saucepan with 1-inch of water. Partially cook the broccoli florets. Dice 1/3 cup of red pepper and 1 medium sized tomato. Slice the imitation crab into bite sized pieces. Combine all these ingredients in a large salad bowl. Add desired amounts of mayonnaise and Italian dressing. Refrigerate for at least an hour.
Dissolve jello in water; add other ingredients. Blend with mixer over low heat until all is melted. Pour into a bowl and chill in refrigerator. Add whipped cream and pecans. Blend with mixer. Pour in bowl and chill.
Pop the popcorn. Cook over medium heat the sugar, margarine, syrup and salt. Stir constantly until boiling. Continue cooking without stirring for 5 minutes. Remove from heat and add vanilla and baking soda. Put popcorn in two 13 x 9 x 2-inch baking pans. Pour half the cooked mixture over popcorn in each pan. Stir well. Bake at 225° for 1 hour, stirring every 15 minutes. Let cool.
The night before baking, partially defrost bread dough (about 2 hours). Cut into 8 even slices. Lay each slice flat in bottom of greased and fluted tube pan. Evenly sprinkle with pudding mix, brown sugar, pecans and cinnamon. Drizzle with melted margarine. Cover pan and let sit out overnight. Do not refrigerate. Next morning, uncover pan and bake at 350° for 20 minutes.
Mix graham cracker crumbs with margarine. Put 2 1/2 cups in layer on bottom of 9 x 13-inch pan. (Save 1/2 cup for topping.) Beat Dream Whip and milk. Cream together sugar, vanilla and cream cheese. Put this topping on top of crumbs. Pour cherry pie filling on top. Sprinkle remaining graham cracker crumbs on top.
Add water to concentrates as directed on cans. Combine with apricot and pineapple. Chill. Yields 39 (4 ounce) cups.
Put all ingredients in bowl and mix. Bake in a large pie pan at 350° for 45 to 50 minutes.
Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust; chill 3 hours, until firm.
Cream shortening and sugar. Add eggs, orange juice and grated peel. Beat well. Add sifted dry ingredients and beat until smooth. Stir in rolled oats until well blended. Drop by teaspoon onto ungreased cookie sheet and bake in preheated 375° oven for 12 to 15 minutes. Makes about 5 dozen cookies to enjoy during the holidays or to give as gifts.
Boil potatoes in skins; chill, peel and shred. Stir in cheese and 4 tablespoons melted butter. Fold in sour cream, onion, salt and pepper. Place in greased casserole and dot with remaining butter. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix together and put in fridge until firm, then roll in chopped pecans. Serve with graham crackers.
Bring to boil the ground meat and water. Add remaining ingredients. Boil down for approximately 1 hour.
Place fish, onions, celery and butter in pot and cover with water. Cook until fish is done. Remove fish and set aside. Return stock to the burner and add potatoes. Remove bones from fish; tear fish into small flakes. When potatoes are almost done, add fish back to the stock. Let simmer for a few minutes and add milk. Simmer until ready to serve.
Combine yeast and 1/2 cups of warm water. Let stand for 5 minutes. Combine 2 cups flour and salt and set aside. Combine yeast mixture, remaining 1 cup water, honey and egg in a large mixing bowl. Gradually add flour mixture, beating until well blended. Gradually stir in enough remaining 2 cups flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic. Place in a well greased bowl, turning to grease top. Cover and let stand. Combine butter and remaining 3 ingredients in a small saucepan, cook over medium heat until butter melts. Set aside. Roll dough into a 21x6 inch rectangle. Cut dough crosswise into 21-inch strips. Twist each strip 2 times. Place strips on a lightly greased baking sheet and brush with half of butter mixture. Cover and let rise in a warm place. Bake at 400° for 12 minutes. Brush with remaining butter mixture. Yields 21 breadsticks.
Drain oysters; remove bits of shell. Chop coarsely and mix corn with cream, salt, pepper and Tabasco sauce. Prepare cracker crumbs; melt butter. Add the crumbs, corn and oysters in layers in a 2-quart casserole, having 3 layers of crumbs and 2 layers each of corn and oysters. Bake at 375° for 40 minutes.
I use Duncan Hines cake mix and follow the directions on the box. After beating the egg whites, add 1/3 cup poppy seed and 1 tablespoon vanilla. Continue as directed on the box.
Preheat oven to 350°. Put pudding mix and baking mix in bowl. Mix with wooden spoon. Add oil and egg. Mix together until mixture forms a ball. Take a small spoonful of dough and shape into a 1/2-inch ball. Place ball on ungreased cookie sheet. Place balls about 2-inches apart.
There are 2 basic formulas. Use a white under-eye makeup stick for good overall coverage.
Cook spaghetti following directions on box. Drain and rinse. Cut up vegetables and mix with Italian dressing. Chill several hours before serving.
Clean hogs head by removing snout, ears, eyes, brains and all skin. Trim off all fat. Cut head in four pieces and soak in salt water (1/2 cup salt to 1 gallon water) for 3 to 5 hours to draw out all blood. Drain and wash well in clear water.
Mix well and form into small balls. Stick a toothpick in each. Refrigerate until firm.
Mix all the ingredients together; place it in a baking dish and bake at 350° for 45 minutes.
Cut meat into thin strips no longer than 1/8-inch wide. Marinate for 30 minutes. Dry in oven at 150° to 200° for 4 to 7 hours or until dry with oven door slightly ajar. Line oven bottom with tinfoil. This also can be done in a dehydrator until dry.
Saute onion in margarine. Mix rice, Cheez Whiz, broccoli, soup and onion together. Sprinkle dry dressing on the top. Cook at 350° for 30 to 40 minutes.
Mix everything well and bake in a lightly greased casserole pan at 350 degrees for 45 minutes (don't cover).
Mix all together. Bake for 30 minutes in a 350° oven. Sprinkle with parsley flakes. Serve with crackers.
In a large skillet, brown hamburger. Add bell pepper (chopped), onion and brown sugar. Simmer until pepper is tender. Mix with pork and beans and bake at 375° until beans are bubbly.
Cut chicken in pieces. Crush up crackers in mixing bowl. Mix egg and buttermilk together. Salt and pepper chicken pieces and dip in egg and milk mixture. Then coat with cracker crumbs. Drop in hot vegetable oil until golden brown.
Combine dry ingredients. In another bowl, mix eggs, salad oil, and vanilla. Add dry ingredients to wet ingredients and stir just until mixed. Stir in pineapple, pecans, and bananas (or carrots or sweet potatoes). Pour batter into 3 well greased and floured 9 inch cake pans. Bake at 350° for 25 to 30 minutes, or until cake tests done. Cool in pan 10 minutes, remove from pans and cool completely.
Pinch together crescent rolls and bake on pizza pan at 350° for 7 minutes or until lightly brown. Cool. Mix cream cheeses, mayonnaise, and dill together and spread on crust. Cut into slices before adding toppings. Chop all vegetables and sprinkle over pizza, pressing them down. Top with cheese.
Mix and press ingredients in 11 x 8-inch pan. Bake 20 minutes at 350° and cool.
Mix together and bake for 3/4 of an hour in a 325° to 350° oven.
Combine all ingredients well and chill in dish. Sprinkle with nuts. Makes 8 to 10 servings.
Place water in a 3-quart microwavable casserole; cover. Microwave on High for 6 to 8 minutes or until water boils. Stir in pasta; re-cover. Cook on High for 4 minutes, then on Medium for 6 minutes. Let stand 5 minutes. Drain.
Boil chicken and tear into small pieces. Cook rice according to package directions. Mix chicken soup and green chilies with hot rice. Pour into 2-quart casserole dish and bake at 350° for 30 minutes.
Cream shortening, sugars and eggs. Sift flour with salt. Add dry ingredients alternately with water. Add vanilla, chips and nuts. Set in refrigerator for 1 hour, then drop balls by tablespoon and place on cookie sheet. Bake at 375° for 10 to 12 minutes.
Cream sugar and shortening. Add eggs and blend. Make a paste with food coloring and cocoa. Add to mixture. Alternately add flour, salt, buttermilk and vanilla. Mix soda and vinegar in small bowl and add to batter. Add butter flavor and blend. Bake in two 8-inch greased and floured pans for 30 minutes at 350°.
Steam broccoli and drain. Cook rice and set aside. Melt margarine in large skillet. Add two cans cream of chicken soup and 1 cup milk to margarine. Simmer over low heat until soup is dissolved. Add jalapeno Cheez Whiz, stir until well blended. Add cooked rice to mixture and stir well.
Combine all ingredients and bring to boil; let boil slowly for 5 minutes. Put on cake while still hot.
Mix soup and milk. Place potatoes in deep casserole. Cover with 1/2 of the soup mixture. Place peas or beans on top. Cover with hamburger and mushrooms. Season with onion, salt and pepper. Cover with remaining soup. Bake at 375° for 1 hour. Makes 6 servings.
Tear bread into small pieces in large bowl. Add sugar, cocoa and margarine on top of torn up bread. Add 3 cups boiling water. Stir well. Cool completely.
Combine salad dressing, sugar and vanilla. Add dry ingredients alternately with water. Bake at 350°.
Combine ground beef and onion in a large saucepan. Brown over medium heat until meat is no longer pink. Stir taco seasoning into meat mixture. Heat through. Place tortillas on greased cookie sheet. Sprinkle with meat mixture, tomato, green pepper and cheeses. Place under broiler for 5 to 10 minutes or until hot or bubbly and cheese is melted. Makes 8 to 10 servings.