HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the first 4 ingredients in skillet and brown lightly. Drain good. In a large heavy saucepot, combine this with the chili seasoning mix, soup and water. Simmer 2 hours. Also good on spaghetti.
When crust is cooled, mix cream cheese, Cool Whip and powdered sugar. Press on top of cooled crust.
Mix all ingredients and place in a greased bowl. Let rise for 1/2 hour in warm place. Knead in flour until dough is not sticky, then press into greased pan.
Toss all ingredients except the peas and add mayonnaise; mix well. Add peas and toss gently. Refrigerate before serving.
Spray baking pan. Place chicken in pan, about 1-inch apart. Top each breast with a slice of cheese. Mix soup with wine, spoon over cheese. Melt butter and mix with stuffing mix. Sprinkle it over the soup mixture. Cover with foil and bake at 350° for 30 minutes. Uncover and cook an additional 30 minutes. Serves 8.
Cook spaghetti al dente and drain. Add one tablespoon olive oil to hot drained spaghetti. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over spaghetti.
Beat eggs; add sugar, cooled margarine and all other ingredients. Pour into unbaked pie shell. Bake at 300° for 35 to 45 minutes or until golden brown.
Preheat oven to 350°. Mix all ingredients and bake for 30 minutes.
Put flour and 1/2 cup sugar in bottom of unbaked pie crust. Mix. Arrange peeled apples on this and cover with 1/2 cup sugar. Fill pan with mixture of milk and half and half or cream. Dot with butter. Sprinkle with cinnamon. Start baking at 425° until crust starts browning, then reduce to 350° until apples are done and the liquid has thickened.
Beat all ingredients at high speed for 2 minutes. Pour into a fluted tube pan or 9 x 13-inch pan which has been sprayed with Pam. Bake at 350° for 35 or 40 minutes. Frost or glaze as desired.
Preheat oven to 350°. Combine first 5 ingredients. Mix well. Stir all dry ingredients together. Add to the liquids, 1/3 at a time. Fold in the dates and nuts fast. Bake in a well-greased loaf pan for 1 hour and 15 minutes.
Heat one can of Dr. Pepper to boiling. Place other can of Dr. Pepper in freezer to chill well. Add jello to boiling Dr. Pepper and stir until dissolved. Add cream cheese and stir until cream cheese is COMPLETELY dissolved. Add cherries and cold Dr. Pepper, stir and pour into jello mold or individual dishes. Refrigerate 4 hours and top with Cool Whip.
Soften cream cheese. Drain the horseradish. Mix all ingredients together. Top with sliced almonds and paprika. Bake at 375° for 15 minutes. For better flavor, mix in advance and then bake just before serving.
In mixer bowl, combine 3 cups of the flour and the yeast. In saucepan, heat together milk, sugar, shortening and salt just until warm, stirring occasionally, to melt shortening. Add to dry ingredients in mixer bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
Mix spinach, corn, carrots, cheese, egg whites, cornstarch and garlic. Heat oil and drop mixture by well rounded tablespoons into oil. Flatten gently with spatula. Cook until crispy and brown, about 3 minutes on each side. Garnish with parsley or chives.
Mix all ingredients well. Smooth into 8 x 8-inch greased cake pan. Bake in preheated 375° oven until golden brown on top, approximately 35 minutes.
In frying pan put sausage, onions and celery. Saute until sausage is turning brown. (You should have lots of grease; add some butter if you need more.) Add garlic, parsley, mushrooms (save the liquid to put in later), salt, pepper, sage, poultry seasoning and marjoram. Stir everything and continue sauteing until sausage is brown. Add liquid from mushrooms and turn off the heat. Put bread cubes in and mix lightly. There should be enough liquid to moisten the bread.
Dissolve jello in boiling water. Chill until slightly thickened. Mix graham cracker crumbs and margarine; line bottom of 9 x 13 x 2-inch baking dish with crumb mixture (reserve part of the crumbs). Cream together cheese, sugar and vanilla. Add jello and lemon juice. Beat until well-blended. Fold into stiffly whipped Milnot. Pour into crust. Sprinkle with remaining crumbs. Chill thoroughly. (May be garnished with fruit; can be frozen.)
Cook broccoli according to package directions; drain. In saucepan, melt butter or margarine over low heat; blend in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Add Parmesan, lemon juice and dill weed. Stir in broccoli and tuna. Turn the tuna mixture into a 2-quart casserole. Bake at 375° for 30 minutes. Snip four refrigerated biscuits into quarters; arrange quarters around edge of hot casserole and bake 15 minutes longer. Makes 8 servings.
Bake pie shell at 425° for 10 minutes, but do not brown. Sprinkle cheese over bottom of partially baked pie shell. Toss crab meat lightly with onion, parsley, tarragon and sherry; arrange in layer over cheese. Beat eggs, half and half and salt lightly, but well mixed. Pour gradually over crab mixture. Bake at 325° for 45 to 50 minutes or until set. Let stand 5 minutes before cutting. Makes 6 servings.
Heat orange juice over low fire until hot. Remove from fire. Add marshmallows; stir until melted. Let cool. Mix together cracker crumbs, fruit and nuts. Add liquid and stir until mixed good. This will be sticky. Line pans with wax paper. Mash down firmly. Keep in refrigerator. Cuts real good after a few days.
Combine all ingredients just before serving. Serve with chips. Can be doubled. Makes 3/4 cup.
Mix sugar, syrup and cream in heavy saucepan. Boil until soft ball forms. Watch closely. Remove from heat. Add butter and vanilla. Beat by hand or with mixer until thickened. Should be somewhat creamy. Pour half into greased 9 x 9-inch baking dish. Quickly add 2 drops food coloring to remaining half. Blend well. Pour over first layer. Cool in refrigerator. Slice when firm. May be wrapped in wax paper if desired.
In a large bowl, combine oil, chocolate and granulated sugar. Beat in one egg at a time. Stir in vanilla. Sift flour, baking powder and salt into the oil mixture. Blend thoroughly. Chill dough several hours or overnight. Preheat oven to 350°; lightly grease cookie sheet. Drop dough by teaspoonfuls into confectioners sugar. Shape into balls while rolling in sugar. Bake 10 to 12 minutes until firm. Do not overbake.
Place chicken breasts in casserole dish and cover with cheese. Mix the soup and wine. Spoon over the chicken and cheese. Sprinkle with dressing. Pour melted oleo over all. Bake at 350° for 40 to 45 minutes.
Mix flour, sugar and salt. Beat eggs. Add milk and oleo. Then add liquids to dry parts. Mix well. Fry in a pan with nonstick spray. This makes a very thin layer pancake. Brown it and turn. Spread with butter and sprinkle with cinnamon and sugar. Roll it into a tube, then enjoy!
In electric skillet, cook meat and onion. Add everything else except olives and cheese. Cook at 350° for 45 minutes. Watch and stir to avoid burning. Add grated cheese and olives; turn off heat.
Rinse, pick over peas and place in kettle. Add the water and salt, pepper, onion stuck with cloves, garlic clove, bay leaf, thyme and parsley sprigs. Bring to boil; simmer until peas are tender, about 1 1/4 hours. Set aside for 15 minutes. Remove the onion, garlic, bay leaf and parsley sprigs. Drain. Put beans in mixing bowl. Add scallions, shallots, garlic, parsley, vinegar and oil. Add salt and pepper to taste. Toss to blend well. Spread walnuts on baking sheet; sprinkle with 2 tablespoons olive oil and toast in 350° oven for about 10 minutes. Salt as they come out of oven; let cool, then chop coarsely and add to salad before serving. Serve at room temperature.
Blend Eagle Brand milk with the juice of the lemons. Add well drained blueberries, pecans and Cool Whip. Pour into crust. Refrigerate.
Stir yogurt and Cool Whip until well blended. Pour into pie shells. Sprinkle sparingly with crushed walnuts. Refrigerate.
Combine all ingredients and mix well. Spoon into a well-greased 10-inch tube pan. Let stand 10 minutes. Bake at 350° for 1 hour or until done. Cool 5 minutes before removing from pan. Yield: 12 to 15 servings.
Brown beef in 10-inch skillet. Drain off fat. Stir in water, rice, onion, bouillon cubes and dry mustard. Bring to a boil; stir. Reduce heat, cover and simmer 20 minutes. Cut 4 slices of cheese into small pieces. Stir cheese pieces, green pepper and tomato into cooked rice. Cut remaining cheese slices into triangles. Arrange on top. Cover and remove from heat. Let stand about 5 minutes. Makes 6 servings.
Combine ingredients (except dressing) in a bowl. Prepare dressing. Pour over salad ingredients. Toss gently. Makes 4 to 6 servings.
Combine first 4 ingredients and press into 9 x 13-inch baking pan. Bake at 350° for 15 to 20 minutes or until light brown. Let cool.
Thaw pastry for 20 minutes. Unfold and roll on lightly floured surface to a 14-inch square. Trim to a 14-inch circle. Sprinkle bottom of pastry with 1 1/2 tablespoons brown sugar. Place unwrapped Brie on top; sprinkle remaining sugar on Brie. Fold pastry over Brie to enclose cheese. Brush with egg and bake at 375° for 25 minutes, or until puffed and golden brown. Cool on wire rack at least 30 minutes before serving. If too hot, Brie will be runny.
Cook chicken until done. Cool and take off bone. In large mixing bowl mix chicken, soup and Veg-All well. Add cheese and mix again. Pour mixture into deep dish pie shell. Take remaining pie shell and put over top of pie; press down edges with fork. Bake at 350° for 45 minutes to 1 hour until pie shell is done.
Place half of the salad greens in bottom of large glass bowl. Arrange onion rings around edge of bowl. Combine celery and green pepper in small bowl. Layer cauliflower, peas and the celery mixture in that order over greens in bowl. Sprinkle with bacon; cover with remaining greens. Sprinkle with fines herbes and pepper. Spread mayonnaise on top; sprinkle with cheese. Refrigerate covered 8 hours or overnight. Makes 8 servings.
Cook pineapple, sugar and flour until thick. Let cool. Add chopped apples and mix together well.
Cream margarine, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10-inch tube pan and bake at 325° for about 1 1/2 hours. Cool in pan 10 minutes before turning on rack to cool.
Stir ingredients to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough 1/2-inch thick. Cut with floured 2-inch cutter. Bake on ungreased baking sheet 8 to 10 minutes.
Follow cake mix directions but add the applesauce in place of water. Add fruit and nuts. Soak raisins in hot water until they swell. Add raisins to mix now. Bake in Bundt pan at 350° for 1 hour or until done.
Cook spaghetti according to directions. Drain and cool. Add chopped vegetables, pimentos and olives. Sprinkle McCormick Salad Supreme seasoning on this mixture and pour salad dressing over this. Mix well and chill for about 1 hour, then serve.
Mix tuna, celery, cheese, onion, mayonnaise, salt and pepper in bowl. Blend thoroughly. Split hamburger buns and butter the insides. Fill buns with tuna mixture and replace tops. Line a 9 x 13 baking dish with aluminum foil and place filled buns in dish on foil. Cover with aluminum foil and bake at 350° for 15 to 20 minutes. Serve with chips or French fries.
Soften yeast in lukewarm water. Scald milk; cool to lukewarm. Add sugar, salt and 2 cups flour; mix thoroughly. Stir in softened yeast, then melted shortening. Add remaining flour and wheat germ to form soft dough. Turn out on lightly floured board; knead until dough is smooth and satiny (about 8 minutes). Form into smooth ball; place in lightly greased bowl. Cover; let rise in warm place (80° to 85°) until doubled in bulk. Punch down; let rise again. When light, punch down and divide into equal portions. Shape each into ball. Cover well; let rest for 5 to 10 minutes. Shape into loaves; place in greased pans. Cover; let rise until doubled. Bake in moderately hot oven (400° to 425°) for 45 minutes. Yields two 1-pound loaves.
Cream together Crisco, sugar and vanilla. Add eggs and mix well. Add flour, cocoa, baking soda and salt. Mix well. Stir in peanut butter chips. Drop tablespoon sized dough onto greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes approximately 3 dozen.
Brown meat well in hot shortening. Add onions, garlic, water, catsup, salt, pepper and spices (tied in cloth bag). Simmer, uncovered, for 30 minutes. Cover; simmer for 2 1/2 hours. Add water as needed. Add potatoes and carrots. Cook for 2 hours.
Soften cream cheese. While softening, soak minced onion in sherry. Mix all together and form into ball.
In large pot, saute chicken in oil until pinkness disappears. Sprinkle paprika over chicken. Add whole onion, garlic, salt and pepper. Saute about 5 minutes. Cover with water for simmering and stir well. As water cooks down, keep adding small amounts throughout cooking. Add sour cream when chicken is almost done. Stir in sour cream slowly. Let mixture cook over medium heat for another 15 to 20 minutes; stir often.
Sift all dry ingredients together; set aside. Cream butter and sugar and add eggs; blend well. Add all remaining ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour. So delicious it could be a dessert!
Drain most of the crabmeat before combining with cream cheese. Mix well. Chill until firm. Top with cocktail sauce and serve with your favorite crackers.
Slice onion and pepper in rings. Brown lightly in oil; remove from heat and drain. Remove all fat and connective tissues from steaks. Pound steaks to tenderize. Mix flour, salt and pepper. Dredge steaks in flour and brown both sides in oil used for pepper and onion. Pour off oil. Place onion and pepper rings on top of steaks, then spread soup over all. Add water to almost cover meat. Simmer for 2 hours, adding water as needed to keep meat nearly submerged.
Cut steak into small strips, 3/8 x 3-inch approximately. Marinate steak strips 10 minutes in soy sauce, sherry, cornstarch and salt. Heat 2 tablespoons oil in pan; add garlic, onion and pepper and stir until tender. Remove from pan and set aside. Heat 1 tablespoon oil in pan; add meat and stir until cooked. Add vegetables and cook 1 minute more. The marinade mix may be added with the meat. Serve hot.
Dissolve Kool-Aid and sugar in water; add juices and fruit. Chill. Yield: 5 gallons.
Melt butter in saucepan. Add cream of chicken soup. (Do not add water or milk to chicken soup.) Add sliced mushrooms, lots of Parmesan cheese and garlic powder. Stir. Heat through. Serve over noodles for a quick-easy meal. Can also add cooked chopped broccoli.
In a large bowl, combine all ingredients. Seal the bowl and shake until evenly distributed. Pour into an airtight container that will hold minimum of 5 cups. Label and seal. Store in cool, dry place. Use within 2 months.
Mix cream cheese and Italian salad dressing together. Spread on rye bread rounds. Top with a slice of peeled cucumber. Sprinkle with dill weed.
Score roast. Fill each slot with salt, pepper, garlic and celery flakes (you may sear your roast first.) Place in a foil lined pan. Combine Coke, Worcestershire sauce, Tabasco sauce and chili sauce and pour over meat. Cover loosely with foil and bake at 325° for 3 hours.
Thaw and drain frozen shrimp and spinach. Stir cream cheese and milk over medium heat in large saucepan until cream cheese is melted. Add remaining ingredients. Cook, stirring occasionally, until Velveeta cheese is melted.
Preheat oven at 350°. After chicken has marinated all day in Wish-Bone Italian dressing, roll chicken in crushed Ritz crackers. Cover and bake for one hour.
Mix first four ingredients and chill or I add Cool Whip right away. Mix with mixer and it will be almost set when mixed together. Good to make when limited time available.
Place whipped topping in large mixing bowl. Add remaining ingredients and mix together. Spoon into dessert dishes.
Mix and heat sugar, brown sugar and cornstarch in a saucepan. Add orange rind. Gradually, add orange juice, stirring constantly until mixture thickens. Pour over potatoes. Bake at 350° for 20 minutes.
Stir boiling grape juice into gelatin in medium bowl for 2 minutes, or until dissolved. Stir in club soda, lime juice and orange juice. Refrigerate 1 1/2 hours, or until thickened. Stir in grapes and strawberries. Pour into a 6-cup mold. Refrigerate until firm. Unmold; garnish with additional fruit. Makes 12 servings.
Melt the butter. Add the flour and mix until smooth. Add the milk slowly, stirring constantly. Cook until thick and smooth, about 5 minutes after it comes to a boil. Add the salt toward end of cooking time. Add more milk if it becomes too thick.
In frypan, saute diced tomato, onion, garlic and green pepper. In a separate pan, cream together half and half and cheeses. Add seafood and spices to vegie mixture. Saute until cooked, on low, and cover. Drain excess liquid. Add vegetable and seafood mixture to cheese sauce. Serve over egg noodles. Serves 2.
Wipe mushrooms off with paper towel to clean. Scoop out inside of mushroom (everything) and reserve it. Create a hollow. Chop up insides of mushrooms; mix with bread crumbs, melted butter, 3/4 of the cut up shrimp and salt and pepper. (A few more bread crumbs may be needed to form a solid ball.) Form into ball and gently press into hollow of mushroom. Place a few reserved shrimp (whole) on top of a few mushrooms. Place in baking pan and bake at 350° for 25 minutes or until whole shrimp turn pink.
Preheat oven to 350°. Thoroughly cream butter and sugar. Add egg yolk and vanilla; beat well. Add flour. Drop from teaspoons onto ungreased cookie sheet. If desired, decorate with bits of candied fruit, nuts or candies. Bake at 350° for 15 to 20 minutes. Makes 2 dozen cookies.
Cook rice in a medium pot of boiling salted water until very tender, about 40 minutes. Drain. Cool completely. Stir warm water and honey in a large bowl. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt. Stir until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes. Turn out dough onto floured surface.
Lightly butter a 9 x 13 Pyrex dish. Mix butter, sugar and milk in heavy 2 1/2 or 3 quart saucepan over medium heat. Bring to rolling boil, stirring constantly, as mixture will scorch easily. Continue boiling for five minutes, stirring constantly. Remove from heat. Gradually stir in chocolate chips until melted. Add vanilla and peanuts and mix well. Pour half of candy into prepared pan and spread evenly. Unwrap caramels and melt over low heat with half and half. Pour caramel evenly over candy in pan and then spread remaining candy over top. Cool at room temperature before cutting into squares.
Combine all ingredients and set aside. Broil or grill chicken 40 minutes turning once. Brush chicken with sauce and cook for 5 minutes then turn chicken. Brush with sauce and cook for an additional 5 minutes.
Boil peppers in hot water for 5 minutes and remove. Brown beef in large frying pan. Add onion, water, rice and stewed tomatoes. Cook on low for 35 minutes. Add cheese and melt in hamburg mixture. Remove from heat; fill bell peppers with mixture. Bake in 350° oven for 20 minutes.
Set aside 10 whole shrimp. Cut remaining shrimp in half and set aside. Melt butter in medium size saucepan and saute onion and green pepper until tender. Add soup, milk and mushrooms with liquid; simmer 10 minutes. Fold in rice. Set aside 1 1/2 cups of mixture.
Put ground beef and onions in skillet; cook until pinkness disappears. Stir in flour, salt, basil, oregano and pepper. Cook, stirring until thickened. Stir in baked beans, green beans, garbanzo beans, mustard and catsup. Turn into 2 quart casserole. Add bacon to frying pan. Cook until bacon is crisp. Crumble bacon and sprinkle over meat and beans. Sprinkle sunflower nuts around edge. Bake at 375° for 35 to 45 minutes or until casserole bubbles.
Mix and bake 30 to 40 minutes in a 350° oven. Can mix night before and refrigerate.
Preheat oven to 350°. Grease a 9 x 13-inch pan. For apple topping: arrange apple slices in pan. Mix sugar, flour and cinnamon; sprinkle over apples. Combine melted butter and lemon juice; drizzle over apples.
Crumble ground meat on bottom of pan. Add cheese, cut up in small pieces or grated. Add celery soup (condensed) and place Tater Tots on top. Cook for 1 to 1 1/4 hours at 350°.
Bake potato in oven. When done slice potato in half. Scoop out potato from skin.
Cut and blend Crisco, salt and flour. Add cold water; mix. Mix warm water, yeast and sugar; add to flour mixture. Beat and blend in eggs. Refrigerate overnight. Roll out, using granulated sugar instead of flour. Cut into circles; add fruit. Bake on a greased sheet for 10 to 12 minutes at 400°.
Combine everything in blender; mix until ice is crushed. Pour into glasses. Garnish with pieces of pineapple. Serves 6.
Heat oven to 350°. Shape beef balls. Brown in hot fat. Arrange with vegetables and salt in 2-quart baking dish. Cover and bake 1 1/2 hours. Makes 6 servings.
Add to pot. Add ladle of spaghetti sauce or small jar of sauce. Add 2 tablespoons Romano cheese (freshly ground). Break up spaghetti, cook and add to pot or serve over cooked spaghetti.
Step 1: Prepare chocolate cake with pudding mix per package directions. Bake in sheet pan.
Cook broccoli until tender; put in greased casserole. Combine soup, mayonnaise	and lemon juice. Mix.	Cover with cheese, bread crumbs and butter. Bake at 350° for 20 minutes.
Boil potatoes in skins for 20 minutes. Chill 30 minutes. Peel and grate. Mix melted butter, sour cream, chives, salt, pepper and 1 1/2 cups cheese. Add mix to potatoes. Stir well.
When Jim's son, Jeremy, was 3 or 4 years old, he watched while his daddy cooked doodle-bug eggs for him. Jim put some margarine in a frying pan and while it was melting, he took a slice of bread and folded it in half. He took a bite from the middle, making a hole in the center of the slice, entertaining Jeremy in doing this. He put the slice in the frying pan, broke an egg in the hole and cooked for a minute or so each side. Jeremy was delighted with his doodle-bug egg.
Cook chopped bacon in heavy large pot over medium-high heat until crisp. Remove with slotted spoon to paper towel. Sprinkle chicken with salt and pepper. Dredge chicken in flour. Add to drippings in pot and saut until brown, about 3 minutes per side. Transfer chicken to bowl. Add chopped onion and garlic to pot; saut 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil. Return chicken and any accumulated juices to pot. Cover and simmer about 20 minutes. Add beans. Simmer 10 minutes longer. Remove chicken. Take meat off bone and return shredded meat to pot. Season with salt and pepper and serve.
Mix everything, except the nuts. Beat for 30 minutes. Grease and flour a Bundt pan. Sprinkle the nuts in the bottom and pour the batter over the nuts. Bake at 350° for 50 minutes. Frost with Rum Cake Sauce.
Squeeze bottle while counting to twelve. Then stir. Then you can drink. Make sure you put milk and chocolate away!
Stew chicken. Remove bone and skin. Save broth. Add soup and broth and small amount of water. Cook spaghetti in broth and soup over low heat. Add water, if necessary. Saut onion, pepper and margarine. Add Ro-Tel. Mix together with grated cheese.
Cook manicotti as package directs, drain. Preheat oven to 350 degrees. In a large skillet brown beef and sausage, drain well. In a medium bowl, combine meat mixture and next five ingredients. Stuff manicotti with meat filling. Pour half of the pasta sauce into bottom of a 13X9-inch baking dish. Place manicotti in dish and spoon remaining sauce over manicotti. Cover and bake for 35 minutes, until hot.
Fill paper-lined cups 2/3 full of prepared brownie batter. Press 1 Reese's cup down in the middle of each brownie until it meets the top of the batter. Bake at 350° for 20 to 25 minutes.