HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cracker crumbs and seasoning mix, stirring well. Dredge chicken in crumb mixture. Place in a 13 x 9 x 2-inch baking pan sprayed with vegetable cooking spray. Saute green onions in butter in a skillet until tender. Stir in cream and remaining ingredients. Pour over chicken. Bake, uncovered, at 350° for 45 minutes. Yields 8 servings.
Crumble cooked hamburger meat in 13 x 9 pan. Cover with cream of chicken soup, spreading evenly. Salt and pepper to taste. Starting in corner of pan, lay tater tots across the top in lines that touch one another until entire top of casserole is covered. Cook in 350° oven for 30 minutes, then turn oven on broil 375° for 5 minutes to ensure that the tater tots are crispy.
Mix package of garlic salad dressing as per instructions. Drain all the beans and add dressing. Mix well. Is best if allowed to marinate several hours before serving.
Blend pudding mix with pineapple and juice. Stir until blended. Add rest of ingredients. Ready to eat or will store nicely.
Make pudding (use cooked pudding mix). Add coconut; set aside. In saucepan, mix pineapple and sugar. Bring to a boil. Lower heat and cook 10 minutes more. Set aside. Make cake. Remove from oven and immediately poke holes in cake. Pour pineapple mixture over cake and then the pudding; let cool. Cover with Cool Whip and nuts.
Fill a saucepan with water. Add carrots. Bring to a boil. Cook 5 to 6 minutes until tender. Drain and dry on paper towels. Return to saucepan.
Mix all ingredients together. Chill dough. Roll into balls the size of large walnuts. Place 3-inches apart and flatten with fork dipped in sugar. Bake 10 to 12 minutes at 375° until set but not hard. Makes 3 dozen (2 1/2-inch) cookies.
Beat eggs and sugar; stir in butter and vanilla. Mix well. Add flour and chips; mix well. Pour into pie shell. Cook at 350° for 30 minutes.
Combine 1/2 cup sugar, pecans, butter and cinnamon. Mix with fork until crumbly; set aside. Cream brown sugar, shortening and egg until light and fluffy. Combine flour, soda and salt; add to creamed mixture, alternating with sour cream, mixing well after each addition. Stir in rhubarb. Spoon into a well greased 13 x 9 x 2-inch baking pan. Sprinkle with sugar mixture on top. Bake at 350° for 45 to 50 minutes.
Mix sour cream and taco seasoning together. Layer in 9 x 13-inch pan in order given and chill. Serve with chips.
Preheat oven to 350°. Mix sugar and oil. Mix in egg whites and vanilla. Stir in remaining ingredients. Pour into loaf pan sprayed with nonstick cooking spray. Bake approximately 1 hour.
Boil chicken with bay leaf, celery, salt and onion. Remove chicken from broth. Break into small pieces. Mix chicken, soup and sour cream. Crumble Ritz crackers and mix with butter. Put chicken mixture in casserole dish and top with Ritz cracker mix. Bake at 350° for 1 hour.
Melt margarine; mix with graham crackers and pat evenly on bottom of 13 x 9-inch pan. Combine chips, nuts and coconut and spread on top of graham cracker crust. Pour sweetened condensed milk over mixture and bake in 375° oven for 25 to 35 minutes. Cut into pieces while still warm. If you plan on freezing some so that you won't eat them all, I found that they are just as good frozen.
In a saucepan scald milk; stir in sugar, butter, salt and cardamon. In a large bowl dissolve yeast in warm water. Stir in milk mixture, egg and half the flour; beat to mix well. Stir in candied fruit, raisins and enough remaining flour to make dough stiff enough to knead. Turn out dough on floured surface; cover dough with bowl and let rest 10 to 15 minutes. Knead until smooth. Place in greased bowl; let rise until double. Punch down and divide in half. Shape in ball. Place in greased pie tin. Let rise 1 1/2 hours. Bake in 350° oven for 40 to 45 minutes.
Put ingredients in saucepan and stir over low heat until thickened, about 5 minutes. Cool.
Combine sugar, cream of tartar and orange juice in a saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cover orange mixture and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat to soft ball stage (240°). Remove from heat and beat with a wooden spoon just until mixture begins to thicken. Stir in pecans and orange rind. Working rapidly, drop by heaping teaspoonfuls onto wax paper; let cool. Yields about 2 dozen.
Microwave sausage on Medium-high for 7 minutes or until done. Drain grease. Chop sausage into small pieces, then add cheese and salsa. Microwave for 5 minutes. Serve hot with tortilla chips.
Mash cranberry sauce with fork and heat to boiling point. Add Jell-O and stir until dissolved. Add cold water and salt. Stir well. Pour into a clear dish or mold and chill until partly thickened, 30 minutes. Fold in remaining ingredients and chill until firm, 3 to 4 hours.
Mix dry ingredients well. Pour oil and water into dry ingredients together. Mix quickly until smooth. Makes 12 small muffins. May use paper cups or lightly oiled muffin tin. Bake at 375° for 30 minutes. May add 1/4 cup diced fruit for variety.
Mix together sugar and flour in a large bowl. Mix and bring to a boil margarine, cocoa and water. Pour over flour mixture. Mix well and add buttermilk, eggs, soda, cinnamon and vanilla. Mix and pour onto a cookie sheet with sides. Bake 20 minutes. Start icing 10 minutes before cake is done. Bake at 350°.
Mix oil, dill weed and dry Ranch dressing together and pour over crackers. Stir occasionally and enjoy the next day.
Cook broccoli. Saute onion in butter. Add other ingredients. Mix well and put in casserole dish. Top with buttered bread crumbs. Bake 30 minutes in a 350° oven.
Combine carrots, onion and butter in 2-quart glass mixing bowl. Microwave (High) uncovered, 6 to 7 minutes, or until carrots are just tender. Blend in flour, mustard and bouillon; stir in milk. Microwave (High) uncovered, 14 to 16 minutes, or until mixture boils, stirring several times during the last half of cooking time. Crumble processed cheese and add to soup, along with Cheddar cheese. Stir until blended. Stir in wine or beer. Microwave (High) uncovered, 2 to 3 minutes, or until heated through. Makes about 5 servings.
Heat oven to 350°. In a 9 x 9-inch or 11 x 7-inch shallow baking pan, place turkey breast roast. Pour orange juice over turkey; sprinkle with sage, thyme, pepper, salt and orange peel. Bake, basting occasionally, for 1 hour and 20 minutes. Combine raspberries and sugar. Place around turkey breast. Continue baking for 10 to 15 minutes or until thermometer pops up. Let stand 10 minutes before slicing. Yield: 8 servings.
Slice eggplant into 1/3 to 1/2-inch thick slices (cut crosswise). Dip slices in margarine and then bread crumbs. Sprinkle slices with oregano if desired. Spoon spaghetti sauce on top of each slice. Top eggplant with a slice of cheese. Place eggplant in a 400° oven for about 15 to 20 minutes or until cheese is slightly brown.
Mix ingredients. Pour over chicken, ribs, pork chops or your favorite meat. (If you want only a cup, use 1/8 cup vinegar, 1/8 cup soy sauce, 1/4 cup brown sugar and 1/2 cup catsup.)
Place in roasting pan at 350°. Baste frequently. Bake 2 to 3 hours.
Mix all ingredients together well. Pour into greased 9 x 13-inch pan. Bake for 35 minutes at 325°. Leave in pan.
Mix well and stuff into peppers. Place in a deep baking dish, covered, and bake at 350° for about 1 to 1 1/2 hours (can do ahead). Stuff your peppers and freeze until needed.
Cream together sugar and butter. Add flour and lemon juice. Pour into greased 9 x 13-inch pan. Place cherries evenly on batter. Bake at 350° for 1/2 hour. Cool and sprinkle with powdered sugar. Cut into squares.
All ingredients can be chopped very fine by hand, except for the parsley. It could be chopped in a food processor. Mix all vegetables together. Just before serving, soak the cracked wheat (burgul) in a little water; add to vegetables and add salt, pepper, peppermint, lemon juice and olive oil. Mix very well. Ready to eat! Makes enough for 6 people.
Boil noodles and empty into a large bowl add diced cucumbers, tomatoes, bell pepper. Mix well. Pour Zesty Italian Dressing over it and let sit. Can eat right away, however, "The longer it sits, the better it gets".
In large Dutch oven, cook noodles as directed. Drain; set aside. In same pan, brown meat. Remove from heat; stir in Ricotta and next 5 ingredients and half of sauce until well mixed. Add noodles and toss gently to coat well. Spoon into 3-quart lasagna pan. Pour remaining sauce over top and sprinkle with cheese over sauce. Bake for 20 minutes in a preheated 350° oven.
Spread insides of rolls with mayonnaise. Layer the bottom half of each roll with the meat, sprouts, tomato slice, mushrooms, onion, green pepper and cheese. Add top half of roll. Place both sandwiches on a paper towel lined plate. Microwave at 50% (Medium) for 3 1/2 to 6 1/2 minutes or until cheese is melted and bread is warm to the touch, rotating plate once during cooking time.
Heat oven to 350°. In large bowl, cream together margarine and both sugars. Beat in eggs and vanilla until blended.
Mix all ingredients together like biscuit dough. Divide dough into 6 parts. Roll thin or pour in pan and bake at 400° until brown. When cool, spread apple butter or applesauce between layers.
At Camp: Boil water. Add dry ingredients and chicken. Simmer 5 minutes.
Cream together shortening, honey, sugar and eggs. Add dry ingredients alternately with sour cream. Stir in vanilla, nuts and coconut. Drop by teaspoonful onto lightly greased cookie sheet. If desired, top each cookie with walnuts or coconut. Bake at 375° for 10 to 15 minutes. Yields 7 dozen.
Drain all beans. Brown bacon in skillet. Remove with slotted spoon. Saute onion in bacon drippings. Combine all ingredients in a 2-quart casserole dish. Bake, uncovered, at 350° for 1 hour. Makes 15 servings.
Mix soy sauce, sugar, sherry, garlic and ginger. Brush bottom of pan with oil. Broil chicken in pan until golden. There is no need to season it. When chicken is golden, poke it with a kitchen fork and brush on teriyaki sauce. Turn a few times, brushing with sauce. Sprinkle with onion for garnish.
Heat oven to 375°. Lightly brush bread with dressing. Place on cookie sheet. Bake 8 to 10 minutes or until lightly browned. Top each pita with 2 slices cheese and desired pizza toppers. Drizzle with additional dressing. Bake 1 to 2 minutes or until cheese begins to melt. Cut into quarters.
Heat corn oil in large skillet. Add green pepper, onions, garlic and ground beef. Cook over medium heat until lightly browned. Remove from heat. Add tomatoes, corn, tomato paste, salt, pepper, oregano and macaroni. Mix well. Turn into 3-quart casserole. Sprinkle with cheese. Bake at 325° for about 45 minutes or until thoroughly heated.
Mix flour, shortening and salt together. Then add egg, water and vinegar together to first mixture.
Put caramels and water in top of double boiler and melt. Add pecans, stir and drop on spoon onto waxed paper. Chill until firm. Melt Hershey bar and paraffin; dip the caramel patties in melted chocolate. Place on waxed paper to cool.
Mix all ingredients except ginger ale and sherbet. Chill. Add ginger ale and sherbet just before serving. Yields 1 1/2 gallons.
Cut all ingredients into bite sized pieces. Put into covered pot, holding mushrooms aside until last 1/2 hour of covered cooking. Bake covered at 325° for 2 1/2 hours. Stir occasionally during cooking. Remove cover after 2 1/2 hours and continue cooking for 1/2 hour to brown. Serves 6 to 8.
Brown hamburger. Mix all together, except chow mein noodles. Place in baking dish and bake, uncovered, for 1/2 hour at 350°. Reduce heat to 300° and sprinkle chow mein noodles on top. Bake 1/2 hour longer.
Dissolve salt, sugar and yeast in warm water. Mix flour and baking powder. Cream the shortening; mix with yeast mixture. Add buttermilk, then stir in flour mixture, mixing well. Place in large bowl and cover. Put in refrigerator and use as needed. Makes 6 dozen biscuits. Roll out on floured surface; using a large biscuit cutter, cut out circles and fold over. Place on slightly greased cookie sheets and bake at 400° in oven for 12 to 15 minutes.
Use graham cracker crumb crust and make in a 13 x 9 x 2-inch pan. Whip the cream. Add marshmallows and pour on crust. Chill an hour. Mix gelatin, strawberries and water and pour on top of whipped cream mixture. Chill. Makes 10 to 12 servings.
Combine the first 4 ingredients and brown in a large skillet. Drain off fat. Add the remaining ingredients. Cover and simmer for 45 minutes. Stir frequently. Fills about 12 hamburger buns.
Mix first 4 ingredients. Fold in Cool Whip. Pour into 10 x 9 x 1 1/2-inch Pyrex dish. Freeze. Remove from freezer about 25 minutes before serving. Cut into squares.
Stir together the milk, flour, sugar and dry yeast. Place in large non-metallic container, loosely covered, in a warm place and let stand overnight. The next day, stir and refrigerate, loosely covered. Stir at least once a day.
Beat milk into the cream cheese a tablespoon at a time. Gradually beat in most of the sugar, then the chocolate and vanilla. Beat in enough sugar to make a good spreading consistency. Frost any layer cake.
Mix and roll into a ball. Keep in refrigerator at least one hour. Roll out and cut in strips. Sprinkle with paprika. Cook in a moderate 350° oven for 10 to 15 minutes.
Mix together sugar and flour, add to beaten eggs and pineapple. Pour mixture into buttered casserole. Melt butter or margarine in frying pan. Cut bread in small cubes. Stir in hot butter until brown. Put on top of pineapple mixture. Bake 30 to 45 minutes in moderate oven.
Mix first 3 ingredients and let set overnight. Next day add remaining ingredients. Just before serving add one package of salted cashew nuts.
Scoop out centers of hard rolls. Save centers for bread crumbs. Mix next 6 ingredients with enough mayonnaise to hold together. Fill hard rolls with tuna mixture. Garnish top with pimentos. Bake at 400° for 15 to 20 minutes.
Mix cream cheese and sugar in bowl with electric mixer. Add eggs and coffee; mix until well blended. Pour into crust. Bake at 350° for 35 to 40 minutes until center almost set. Cool on wire rack. Refrigerate 3 hours or overnight.
Cut onion and green pepper into large slices or strips. Saute both in butter or margarine over medium heat until tender. Add stewed tomatoes and tomato paste. Simmer over low heat for 10 to 15 minutes. Add spices to taste. Simmer for 5 more minutes. Drain and clean cooked shrimp and add to tomato mixture; just heat through. Serve over cooked rice. Yields 6 servings.
Mix together, cake mix, butter and 2 eggs; spread in 13 x 9-inch pan. Mix together cream cheese, 3 eggs, vanilla and powdered sugar; spread on top of crust. Bake at 325° for 40 to 45 minutes. Cool before cutting.
Mix all ingredients together in a saucepan. Heat over low heat until cheese melts. Do not boil. Best served in a chafing dish to keep warm while serving. Serve with crackers, potato chips, corn chips or whatever to your liking.
Mix instant pudding as directed. Add the Cool Whip. Blend well. In large square casserole dish, layer bananas, wafers and pudding mixture until almost topping the casserole dish.
Cook broccoli according to package directions. Cook onion and celery in butter. Make sauce with soups and cheese. Add onion, celery, and broccoli to sauce. Season to taste. Add mixture to rice and pour into a buttered casserole dish. Bake at 350 degrees for 30 minutes.
Beat cream cheese until smooth. Slowly add milk while stirring. Add vanilla and lemon juice. Spread over pie crust and add cherry pie filling. Chill for 2 hours.
Bring to a boil and reduce heat. Add a little Karo syrup or lemon juice or cream of tartar (I prefer Karo syrup). This keeps them from crystalizing. Boil gently until juice is thick and syrupy, stirring to keep from sticking. Put into sterilized jars and seal. I prefer the smaller figs to the larger ones, and I only cook about a gallon at a time.
Saute meat in soy sauce and garlic powder. In big cooking pot, melt butter, 1 cup beef bouillon and 1/4 cup red wine. Bring to a boil. Add flour with wire whisk, whisking until sauce is thickened. Lower heat; add meat, carrots, potatoes, green beans and cinnamon stick. Bring back to a boil; cover and simmer until veggies are done. Makes 6 servings.
Cook beets until tender or use sliced, canned beets. Bring to a boil. Add salt, sugar, vinegar and water. Pour hot mixture over beets. Seal.
Salt and pepper each steak if desired. Tear off about 4 pieces of aluminum foil (big enough to wrap each steak and veggies). Start with layer of sliced onions, sliced or chunks or carrots (whichever you prefer); amount is up to you. Slice potatoes as if for French fries. Dot butter as desired. Layer onions, carrots and potatoes, ending with steak. Bake at 350° until done, about 1 hour.
Cook hamburger meat, onion, and gr. pepper until done. Put chili beans, ministroni, and tomatoes in large sauce pan, add hamburger mixture to this and simmer for 30 min. If too thick add beef broth or tomatoes.
Mix Bisquick, milk and cheese. After mixing, drop by spoonfuls onto greased cookie sheet. Melt stick of butter in microwave in a bowl. Add garlic salt (about a teaspoon or so). Brush rolls with mixture. Bake at 450° for 8 to 10 minutes. Remove from oven; brush with butter mixture again. Great with lasagna.
Cover chicken with Saucy Susan and drained pineapple chunks; bake, uncovered, at 350° for an hour or until done.
Combine 8 oz. Cool Whip with cream cheese, sugar and lemon juice. Blend well. Spoon into pie shell. Add remaining Cool Whip. Garnish with fresh fruit. Chill for 2 hours before serving.
Combine shortening, peanut butter, sugars, salt, vanilla and eggs; beat thoroughly. Sift dry ingredients, flour, soda and baking powder together; add to shortening mixture and blend. Measure level tablespoons of dough on shortening coated cookie sheets; press with fork. Bake at 325° for 15 to 20 minutes. Makes 6 dozen.
Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan. Boil to a full rolling boil, stirring constantly. Remove from heat and immediately add chocolate chips. Stir until they are melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into buttered pan. Cool at room temperature. Cut into squares.
Saute onion and bell pepper in butter. Stir in flour and pepper; add milk and bring to a boil stirring constantly. Reduce heat; add cheese and mayonnaise. Stir until cheese melts. Combine ham, potatoes and sauce. Pour into baking dish; bake at 350° for 35 to 45 minutes.
Cut steak into 6 portions. Combine 3 tablespoons flour, 1 teaspoon salt and pepper. Dredge meat in seasoned flour. Brown meat in grease. Add cinnamon, onions and 1/2 cup water; cover tightly and bake in slow oven at 325° for 2 hours. Add sweet potatoes in last hour. Remove onions and add cinnamon sticks if used. Add apples, cover and bake 15 to 20 minutes or until meat and apples are done. Remove meat, yams and apples to serving platter. Sprinkle apples with sugar, if desired. Measure cooking liquid. Add water to make 1 1/2 cups of liquid. Blend 2 tablespoons of flour with 1/2 cup additional water. Add to cooking liquid. Cook, stirring constantly, until thickened. Season with 1/4 teaspoon salt. Serve gravy with meat, yams and apples. Makes 6 servings.
Add milk to soups; heat until warm. In large roasting pan, greased with oil, add rice. Pour soup mixture over rice. Place chickens on top of rice mixture. Take dry soup and sprinkle over chicken. Cover pan with aluminum foil or lid. Bake at 325° for 2 hours.
Drain pineapple; reserve juice. Dissolve jello in hot water. Add ginger ale and juice; chill until slightly thick. Fold in pineapple. Pour into an 8-inch square pan or mold. Chill until firm. Serves 9.
Cook sugar, eggs, pineapple juice, orange juice, flour and lemon juice until thick. Chill. Add Cool Whip.
Beat eggs until fluffy. Gradually beat in oil until creamy. Add nectar and cake mix; beat 2 minutes. Pour into tube pan. Bake at 325° for one hour, or until wooden pick inserted comes out clean.
Combine mushroom soup and cheese in a double boiler and melt over medium heat, stirring constantly. Add pepper and Tabasco sauce. Remove from heat and pour into bowl. This dish may be used as a cheese sauce with enchiladas, tacos or as a nacho dip. The tomatoes may be added as an option for a different, more colorful flavor.
Bake cake in sheet pan as directed and cool. Prepare pudding mix with 3 1/2 cups milk and 1/2 cup Kahlua. Set aside. Crush candy bars; set aside. Cut 1/3 cake into bite-size pieces. Place in large glass or crystal bowl. Pour 1/3 pudding mixture over cake. Spread 1/3 of Cool Whip over pudding, then 1/3 of candy over Cool Whip. Continue layering. Chill several hours, then serve.
Mix flour, milk, salt and eggs until well mixed. Batter will be thin. Cook crepes in small amount of butter in hot pan. Swirl pan to make crepe thin. As crepes are done, put 1 to 2 tablespoons cherry pie filling in center and roll up. Top with sour cream or whipped cream and sprinkle with a little powdered sugar.
Roll in balls about the size of walnuts. Place on buttered platter. When ready to bake, place on greased tins; flatten with fork and bake.
Beat eggs, evaporated milk, orange juice and rind, and oil of anise until foamy. Sift together flour, sugar, powdered sugar and baking powder. Cut in shortening and margarine.
Combine all but chili sauce and cheese. Spread in ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake one hour, covered. Spoon chili sauce over cooked loaf and cover with cheese. Bake an additional 15 minutes in 350° oven.
Roll each chicken breast in lunch meat; wrap with bacon slice. Arrange in baking dish. Combine mushroom soup with sour cream; pour over chicken breasts. Bake, covered, at 275° for 2 1/2 hours. Uncover, top with sliced almonds; bake 30 minutes more.
1. Mix the ingredients together in a bowl. Mimi suggests using your hands (washed of course!) to really do a good job.
Combine all ingredients except candy kisses. Mix on low speed with mixer until dough forms. Shape dough into balls. Place balls on ungreased sheet. Bake at 375° for 10 to 12 minutes. Put candy kisses on cookies while hot and they will sink slightly into cookie.
Combine and fill fresh mushroom caps. Place on baking sheet and broil until bubbly, about 3 minutes.
Cream butter and sugar; add eggs and stir. Add flour, cocoa and vanilla. Mix well. Bake at 350° for 20 to 25 minutes. Add pecans if desired.
Add sugar, margarine, eggs and vanilla together. Beat for 2 minutes. Add milk, flour, baking powder and salt to first mixture. Beat 2 additional minutes. Grease and flour pan. Pour into tube pan. Bake at 350° for 1 hour.
Mix all ingredients and bake in 3 layers at 350° for 30 minutes.
Mix cake mix and yeast together. Dissolve salt in warm water. Add water to cake mix. Add flour, mix well. Put in greased bowl. Cover and let rise for 1 hour. Shape into rolls. Let rise until double in size. Bake at 350° for 20 minutes or until brown.
Mix noodles and vegetables together. Mix together the oil, vinegar, sugar, garlic salt, pepper, parsley and mustard. Mix noodles and vegetables with marinade. Marinate for 7 hours or overnight in the refrigerator.
Mix eggs, sugar and milk. Melt margarine and add with egg mixture. Then add coconut and vanilla. Mix and pour in unbaked pie shell. Bake at 350° until done or golden brown.
Brown garlic in 4 tablespoons oil. Remove garlic. Then add lightly floured chicken and saute on each side until lightly browned. Remove to baking dish. Add mushrooms to oil, adding a little more oil, if necessary. Saute mushrooms, stirring constantly, for a few minutes. Then add Marsala wine, stir together for a minute or two and then pour over chicken. Cover with foil and bake at 350° for approximately 30 minutes.
Brown onion, green pepper and garlic in butter. Brown meat and drain off fat, then add other ingredients and bring to a boil. Simmer for 2 hours.
Place all ingredients in a large skillet. Cover and simmer for 40 minutes. Serve hot.