HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to directions. Mix hot rice with Cheez Whiz. Layer mixture, beginning and ending with rice. Pour soup over all. Bake until bubbly.
Drain salmon. Take out small bones. Flake salmon with a fork. Add all ingredients. Bake in 1 1/2-quart loaf pan for 1 hour at 350°.
Saute the onion and garlic in the oil in a 1-quart nonstick saucepan for 3 minutes. Add the celery, tomatillos, chicken broth and cilantro. Simmer for 10 minutes. Shred the chicken breasts and add with the yogurt to the tomatillo sauce. Lay a tortilla flat and place 1/2 cup of the chicken mixture along the center. Fold over the ends to cover the mixture and place, seam side down, in a 13 x 9 x 2-inch casserole that has a thin layer of enchilada sauce on the bottom. Repeat with the remaining tortillas. Cover with enchilada sauce. Sprinkle with shredded Mozzarella cheese and bake in a preheated 350° oven for 20 to 25 minutes. To serve, garnish with the yogurt mixture topped with chopped green onions. Serves 4. Two enchiladas equals one serving.
In bowl, combine drained corn and cooking oil. In a small saucepan, combine sugar, vinegar, minced onion, salt and celery seed. Cover and bring to boiling; reduce heat and simmer 2 minutes. Add to corn mixture; cover and cool. Refrigerate several hours or until thoroughly chilled. Makes about 3 cups.
Sift together flour, salt, baking soda and sugar; add Crisco oil, eggs and milk. Mix well with mixer. Add vanilla and lemon juice. By hand, mix poppy seed through mixture. Put in greased Bundt pan and bake at 350° for 50 minutes or until cake test is done. When cake is cool, turn onto dish and sprinkle generously with powdered sugar.
Brown meat in heavy skillet. Drain. Mix cream cheese with sour cream and 1/2 package of taco seasoning.
Grind cranberries. Extract the juice from the oranges and grind the rind of 1/2 orange. Mix the rind, sugar and cranberries together and let stand.
Brown pork chops in skillet. Drain. Mix onion and chili sauce. Place pork chops in oiled baking dish. Spread onion and chili sauce over them. Cover and bake at 350° for 1 hour or until chops are tender.
Grease pans lightly. Bake in middle of oven at 350°. Makes about 90 small cookies.
Put aside 1/4 cup of the Cheddar cheese for the top of the casserole. Mix all other ingredients together and pour into greased casserole dish. Sprinkle the remaining cheese over the top. Bake at 400° for 30 minutes.
Grease pan; set oven on 350°. Shape mixture; bake for 20 minutes. Roll in powdered sugar.
Mix the first 4 ingredients and form into small balls. Melt bark in top of double boiler. Dip balls in until covered. Place on foil to cool. This makes a large amount. I make some dark and some white.
Mix ingredients well. Use 2 1/2 heaping teaspoonfuls for 1 cup hot water.
Mix cocoa and sugar together. Put in eggs and vanilla. Blend in flour. Pour into 9 x 11-inch pan that has been greased. Bake at 350° for 25 to 30 minutes.
Mix first 3 ingredients together; spread in bottom of 8 x 8-inch dish. Top with shredded lettuce, tomato, olives, etc. Then pour taco sauce over top. Chill and serve with nacho chips.
Mix and spread in a buttered 9 x 13-inch baking pan. Bake at 350° for 35 minutes.
Rinse, dry and dice apples. Place in a deep bowl and sprinkle with lemon juice, a tad of sugar, a tad of salt and vinegar. Stir and mix. Add raisins, pecans, celery and mayonnaise; stir. Shredded coconut may be substituted for nuts.
Sift ingredients together; add 2 tablespoons water and mix well. Cover and set 1 hour, then, with 1/2 cup vinegar, cook until clear. Do not let the mixture get too thick. Chill and serve. Great with ham or turkey.
Dissolve yeast in warm water. Beat margarine and sugar together until fluffy. Stir in eggs, yeast, lukewarm milk, flour and salt and beat with wooden spoon until smooth. Cover and let rise 30 minutes. Punch down and let rise 30 minutes longer. Let rise 20 minutes and bake in a 400° oven for 12 to 15 minutes.
Cook chicken in 1 tablespoon margarine. Remove. In the other tablespoon margarine, cook vegetables. Stir in soup, milk and black pepper. Heat to boil. Return chicken and simmer. Total cooking time: 20 minutes.
Mix veggies together. Let stand in salted water for 30 minutes. Drain. Rinse salt off. Add remaining ingredients. Bring to a boil. Boil for 10 to 15 minutes, stirring constantly. Seal in sterilized jars.
Combine sugar, flour and salt. Add to scalded milk. Cook over boiling water until smooth, stirring constantly. Add eggs and cook 2 more minutes. Add vanilla, cookies, cherries and nuts. Fold in whipped cream. Freeze in an oblong pan.
Break cauliflower and broccoli into small pieces. Wash and drain thoroughly. Mix mayonnaise, sugar and vinegar to make a dressing. Pour over vegetables. Marinate overnight, turning several times to coat well.
Cook potatoes until tender; let cool, then slice. Melt oleo, flour, salt, pepper, Milnot, water and Velveeta together. In a casserole dish, layer sliced potatoes, small amount of chopped onions and peppers. Repeat. Pour the cheese mixture over the potatoes. Bake at 350° for about 30 minutes.
Melt butter and set aside. In large bowl, whisk together flour, corn meal, sugar, baking powder and salt. Combine eggs and milk and melted butter. Pour into flour mixture. Blend with wooden spoon. Batter should be moist but not runny. With spatula, spread into greased 9 x 13-inch casserole. Bake in center rack of oven at 350° until toothpick tested in center comes out clean. Allow to cool 20 minutes.
Mash bananas and everything together, except nuts. Mix well with mixer, then add pecans. Use a greased and floured Bundt cake pan. Bake at 350° for 35 minutes.
Put fruit and nuts together. Mix the butter and honey together. Add the flavoring and pour over the fruit. Let stand 2 hours. Mix the crackers and spices together and the salt. Mix all the ingredients together and pack in a greased, lined pan and cover. Put in the refrigerator until you use it.
Sift all dry ingredients into large bowl. Add eggs, vanilla and Wesson oil. Beat well, either by hand or with mixer. Add nuts. Pour into an oiled 9 x 9-inch pan and bake at 350° for about 20 to 25 minutes or until toothpick comes out clean when testing. They should be soft and moist.
Mix all ingredients with thawed broccoli. Bake in greased pan at 350° for about 45 minutes. (Can be made in Bundt pan.)
Cream butter and sugar. Add eggs, one at a time, beating well after each egg is added. Add sour cream to which baking soda has been added, alternating with the flour until all sour cream and flour is mixed in well. Pour into greased and floured tube pan and bake at 300° to 325° for 1 1/4 to 1 1/2 hours or until done. Remove from pan and place on rack to cool. Can frost if you like.
Squeeze out pulp and juice of oranges and lemons. Mash bananas fine. Cook sugar and water together and, when cool, add oranges, lemons and bananas; freeze.
Mix fruit and flour well and pour into unbaked deep pie crust. Mix together egg, sugar, milk, salt and vanilla and pour over fruit. Bake at 375° for 45 minutes.
Boil cauliflower until tender. Place in glass baking dish, flower side up. Cover with pats of butter. Cover with Parmesan cheese. Place under broiler for 3 minutes or until golden brown and cheese melts.
Stir together flour, soda, cream of tartar and salt. Beat butter for 30 seconds. Add sugar and beat until fluffy. Add eggs, milk, vanilla and beat well. Add dry ingredients to beaten mixture, beating until well combined. Form dough into 1-inch balls. Roll in mixture of cinnamon and sugar. Place balls 2-inches apart on a cookie sheet (greased) and flatten each ball with bottom of a glass slightly. Bake at 375° for about 8 minutes until light golden.
Bring water, salt and chicken parts to a boil in a large saucepan; cover and simmer 1 hour. Add celery, leek, carrot and potatoes; simmer for 20 minutes. Remove chicken from broth and add peas. Simmer 8 minutes. Remove scum from soup. Lightly beat egg yolks; stir in yogurt. Remove soup from heat and stir in yogurt mixture. Adjust seasonings. Garnish with lettuce. Serve at once.
Mix well and chill. Serve with strawberries, pineapple chunks, bananas, apples, peaches, etc.
Cut off tips of squash and cut each into 3 or 4 pieces. Place in boiling water, making sure it is totally covered. Return water to a boil; reduce heat and cook until tender. Drain in colander; mash. Combine squash with beaten eggs, bread crumbs, butter, sugar, salt, pepper and onions. Turn all ingredients into a 3-quart casserole that has been lightly greased or sprayed. Cover with a layer of bread crumbs. Bake at 350° until lightly browned, approximately 30 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixer bowl, beat butter, sugar, corn syrup and vanilla until light and fluffy. Add eggs, one at a time, beating until well blended. In separate bowl, stir together the flour, cocoa, baking powder and salt; gradually blend into butter mixture. Stir in peanut butter chips. Spread into prepared pan. Bake 20 to 25 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Makes about 36 brownies.
Thoroughly mix together sugar, oil and eggs. Sift together the dry ingredients and add to the sugar mixture. Mix well. Add pumpkin, nuts and raisins. Pour into a standard bread pan and bake in a 350° oven for 1 1/2 hours. Remove from the pan and cool on a rack.
Mix together softened cream cheese and sugar, then add strawberries and juice, bananas, pineapple, pecans and La Creme. Pour into 10 x 13-inch cake pan. Place in freezer. Let this salad sit out a while before serving and return unused portion to freezer. This is a delicious and refreshing salad.
Mix first 5 ingredients and chill. Fry bacon, drain and measure out 1/3 cup - adding salad oil if necessary. Return to pan with vinegar, sugar and pepper and stir; when warm, pour over lettuce. Garnish with parmesan cheese.
Crush 1 pound Oreo cookies and mix with 1/2 cup melted butter. Put in a 9 x 13-inch pan. Lay on 1 1/2 cups chopped peanuts, then put on 1/2 gallon vanilla ice cream and freeze.
Put all in food processor and grind to a fine paste. Serve with crackers or Spoon-Size Shredded Wheat.
In a covered casserole, layer ingredients in this order: rice, corn, salt and pepper, tomato sauce, water, onion, green pepper, ground beef, more salt and pepper and garlic powder. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer.
Butter dish size you think will hold ingredients. Mix all ingredients thoroughly and put in pan. Pour melted margarine over top. Bake 30 minutes at 350°.
Barely cover potatoes, onion and celery with water; cook until tender. Mash with potato masher. Add milk, butter, salt and pepper. Serve topped with finely chopped parsley. Serves 4.
Brown hamburg and onions; drain the fat. Add your ingredients in bowl; mix well. When hamburg is brown, add ingredients and simmer for 20 minutes.
Mix eggs, sugar and oil, then add flour, cinnamon, salt, baking soda and baking powder. Mix, then add zucchini and vanilla and mix again. Bake at 350° for 40 to 50 minutes in 2 greased and floured pans.
Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13 x 9 inch rectangular pan. Bake until set, 15-20 minutes at 350°.
Bring to a boil the flour and milk until it thickens. Cool. Then cream together the butter, sugar and vanilla. Add the cooled paste and beat 7 minutes. It is very important to beat this icing the whole time.
Melt butter. Add flour to milk and shake so there are no lumps visible. Add to butter and cook until thick and smooth. Add salt, pepper and paprika. Add cheese. Stir until the cheese is melted and well blended.
Cream shortening and sugar. Add eggs, 1 at a time. Beat soda into buttermilk; add to shortening mixture. Add jam. Sift 2 cups of flour with spices; add to batter, slowly. Mix nuts and raisins with remaining cup of flour; add to mixture and beat.
Brown beef in heavy large skillet. Add juice, salt, onion, sugar, pepper, beans and sauce. Stir; simmer for 30 to 40 minutes on low heat.
Place cut chicken breasts in medium saucepan. Pour chicken broth over chicken. Cover and cook over medium-low heat for 20 to 25 minutes, until tender. Stir in vegetables with rice and chicken; cook, stirring twice, until heated through. Add spices (parsley, basil, etc.). Serves 4 to 6.
Stir sugar, syrup and water until sugar is dissolved in saucepan. Cook without stirring to 260 degrees on a candy thermometer.
Preheat oven to 400°. In large bowl combine margarine and shortening. Add sugar, eggs and vanilla; beat until fluffy. Stir in flour and baking soda. Stir in cereal; mix well. Drop by level tablespoon onto ungreased cookie sheet, 2 inches apart. Bake 9 to 11 minutes or until golden brown. Let cool 1 minute before removing from cookie sheet. Makes about 6 dozen.
Saute vegetables. Add milk and clams. Cook. Add some sour cream before serving.
Mix cream cheese and the soup together. Add drained shrimp, onion, horseradish, salt and pepper. Blend until smooth. Pour 1/2 of shrimp mixture into a buttered casserole dish; sprinkle with 1/2 of the almonds and Cheddar cheese. Add rest of shrimp mixture and top with remaining almonds and Cheddar cheese.
Mix, in order listed, well after each ingredient. Bake in 9 x 13-inch glass casserole, which has been buttered, for 45 to 60 minutes at 350° (until top is browned).
Stew chicken. Do not use salt. Remove skin and bones. Set aside; save the broth. Melt margarine and stir into the bread crumbs.
In a large mixing bowl combine dry ingredients. Add milk and shortening and beat 2 minutes. Add eggs one at a time; add flavoring and beat until thoroughly mixed. Pour into a greased and floured tube pan and bake at 325° for 1 hour and 10 minutes or until done.
Wash pork chops, salt and pepper, and place in baking dish. Cook at 325 to 350 degrees for about an hour or until done. Pour soup over the pork chops, heat until bubbling (about 15-20 minutes). In the meantime cook rice according to package directions. Make some cornbread and cook a pot of green beans. And you have a good family pleasing meal.
Mix the dry ingredients together with the coconut. Add the lemon pie filling. Bake in a 9 x 13-inch greased and floured cake pan. If desired, you can add pecan meats. Bake about 20 minutes in a 350° oven. Frost with a thin powdered sugar frosting.
Over medium heat, melt butter in deep skillet, Dutch oven or casserole. Add onion, cook to soften, 5 minutes. Add nuts, stir constant to brown (not burn), 3 minutes. Add crumbs, tarragon or sage, toss to mix. Turn heat to low, add salt, pepper and scallions. Toss again, taste. Adjust seasoning. Add parsley, stir, turn off heat. (Could refrigerate at this point, for a day.) This is enough for a 12 lb. bird. Pack into turk key, or put in oven-proof casserole. Bake last 45 minutes along with the turkey.
Fry bacon until golden but not brown. Add water. Simmer 5 minutes. Add salt and vegetables, except potatoes. Simmer 20 minutes. Add potatoes, soup and pepper. Simmer 20 minutes. Add clams and juice. Cook 10 minutes. If desired, thicken with flour and water paste.
In a small bowl, stir together cream cheese, horseradish and mustard. Generously spread each turkey slice with cream cheese mixture. Roll up. Cut into 1-inch pieces. Makes 32 to 40 appetizers.
Saute onions in butter. Add rice and very slowly let it brown, stirring constantly. Add other ingredients. Bake in 9 x 13-inch casserole at 325°, uncovered.
Combine all ingredients except oil. Add oil gradually, beating constantly with mixer. Beat until thick. Yield: makes 1 1/2 cups.
Mix cheese and oleo; stir in other ingredients until blended. Chill. Shape into 1-inch balls. Cook on ungreased cookie sheet. Bake 15 to 20 minutes at 400°.
Boil until tender and add tapioca on low heat. Stir often. Serve warm with cream poured on (diluted with milk if you wish). Or serve cold with whipped cream.
Saute onions and meat until brown. Mix meat with rice and 1 can tomato soup. Trim outer leaves from cabbage and discard. Core cabbage and immerse remainder of cabbage head in boiling salted water. Parboil cabbage until leaves are pliable. Drain thoroughly. Place meat mix on each cabbage leaf. Fold in ends, then roll (envelope fashion). Line bottom of roaster with cabbage leaves. Place layer of cabbage rolls in roaster. Cover each layer with 1/2 can soup and 1/2 can water, mixed. Salt and pepper. Repeat layers. Top with cabbage leaves. Bake, covered, at 350° for 1 to 1 1/2 hours. Add tomato/water mix as necessary.
Combine all ingredients, mixing well after each addition. Batter will be thick and heavy. Pour in greased oblong casserole dish or sheet cake pan at 350° for 1 hour and 10 minutes. Makes 16 servings.
In a medium bowl, beat lightly eggs, salt and food coloring. Add flour, 1/4 cup at a time, until blended. Then knead dough until it is stiff. Roll on lightly floured surface into a thin circle and cut into quarters. Slice into strips the width you like. Spread noodles on a cloth and dry overnight.
Dissolve jello and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Fold in carrots and nuts.
Fry the chicken and set aside. Fry garlic in remaining oil until brown. Add onion, then bacon cubes and fried chicken. Add tomato puree, paprika, sweet pepper and the water in which clams were cooked. Add rice and allow to simmer until mixture is almost dry and the rice cooked. Add the prawns, crabs, clams and peas and cover well. Continue cooking over low heat until all the water has dried up. Add salt and pepper to taste. Serve hot.
Mix all ingredients except chicken breasts and pour into a 13 x 9 x 2-inch baking pan. Arrange chicken pieces on top of this and bake, uncovered, for 1 hour at 350°. Garnish with dried parsley flakes and serve with rice or noodles.
Mix together first 6 ingredients and heat until warm. Crush chips in bottom of 9 x 13-inch pan. Spread 1/2 chicken mix on top of chips. Sprinkle with cheese. Layer again. Bake at 350° for 15 to 20 minutes.
Combine Graham Cracker Crumbs and 1 stick of melted Margarine. Place in bottom of Tupperware cold cut container or similar casserole dish. Beat in a bowl Sugar, Eggs and 2 sticks Margarine for 15 minutes. Layer this mixture on top of Graham Cracker Crumb in dish. Then add sliced Bananas, then add Crushed Pineapple and top with the Cool Whip.
Boil chicken about 30 to 45 minutes or until it is falling apart. Drain and cool. Save 3 cups of chicken broth. Pick chicken off bone and put chicken back in broth. Combine all ingredients.
Cut tenderloin into 8 crosswise pieces. Press each slice into 1-inch thickness. Sprinkle surfaces of medallions with lemon-pepper. Heat butter in heavy skillet, cook medallions 3 to 4 minutes on each side. Remove to a serving platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley or chives and serve.
Beat egg whites until frothy. Add cream of tartar; beat until stiff. Add sugar gradually. Add beaten egg yolks, flour and vanilla. Pour into greased jelly roll pan. Bake at 350° for 20 minutes. Turn out on towel which has been sprinkled with powdered sugar. Roll up towel and let cool. When cooled, unroll and sprinkle sliced strawberries over cake. Spread whipped cream on top of berries and roll back up.
In 9 x 13-inch pan, melt butter in 425° oven. In separate bowl, beat eggs at high speed; gradually add milk, then flour and pour in pan. Bake until puffy and well browned, about 20 or 25 minutes. Dust with nutmeg and powdered sugar.
Boil potatoes with skins on until about 2/3 done. Cool. Peel and coarsely grate. Put in a 9 x 13-inch casserole dish or pan. Mix together the next 4 ingredients and 1/4 cup of the margarine. Fold this mixture into the potatoes. Mix the corn flakes with the remaining 1/4 cup of margarine and spread on top of the potato mixture. Bake at 350° for 40 minutes or until bubbly and heated through.
Electric or hand-turned ice cream freezer method: Pour sweetened condensed milk and beverage into ice cream freezer container. Proceed according to manufacturer's instructions.
Spray a large skillet with Pam cooking spray. Add pepper strips and onion. Cook and stir until tender. Remove from skillet. Spray skillet with Pam again. Add chicken. Cook and stir until cooked through. Add cooked vegetables, chilies, cumin and garlic. Simmer 5 minutes. Place each tortilla on microwaveable plate. Top with 2 Kraft Free singles. Microwave on High for 20 seconds. Top each tortilla with half of chicken mixture. Fold sides to middle. Serve with salsa. Makes 2 servings.
Mix first 5 ingredients in casserole dish. Top with Ritz crackers and pour oleo over all. Bake at 350° until bubbly, about 35 minutes.
Beat whipping cream at medium speed with a mixer until soft peaks form. Gradually add honey, beating until stiff peaks form. Fold in yogurt and fruit. Spoon into 10 lightly oiled 1/2-molds. Cover and freeze at least 8 hours.
Brown beef, pepper and onion; drain off fat. Combine all ingredients and pour into baking dish. Top with 1/2 of cheese. Bake 25 minutes at 350°. Remove from oven. Sprinkle remaining cheese. Re-cover for 5 minutes.
Cream butter and sugar. Add remaining ingredients and mix well. Chill. Shape into small balls. Place on ungreased cookie sheet and press flat with tines of fork. Leave plain or decorate with sugar or chocolate bits. Bake at 350° for approximately 15 minutes or until lightly browned. Yields 9 dozen small cookies.
Preheat oven to 425°. Slice onion and place in the bottom of a Dutch oven or heavy pan. Wipe beef brisket with a damp cloth and season with pepper and paprika to taste. Place beef in pan on top of onions. Bake in open pan for 45 minutes. Remove from oven and decrease heat to 325°. Pour can of Coke over beef and seal pan with heavy aluminum foil. Return to oven. Cook for 3 1/2 hours. Remove beef from pan. Wrap in foil to let cool. Pour juice from pan into bowl and place in refrigerator. When cool and fat has formed on top, remove fat and reserve juice for serving with meat. When ready to serve, trim fat from meat and slice across the grain. A sauce of mayo and horseradish to taste may be served on the side.
Chop bacon; put in pan with butter. Cook gently a few minutes. Add celery, potato and onion; cook together 4 to 5 minutes, stirring constantly, to prevent browning. Sprinkle in flour; blend smoothly. Add stock; mix well. Bring to boil and reduce heat. Add bay leaf, parsley and thyme; simmer 20 to 30 minutes, until vegetables are tender. Put through fine food mill or into electric blender or food processor; blend until smooth. Reheat gently.
Peel cucumber. Remove seeds in center with apple core remover. Mix cream cheese, chives, parsley, mustard and mayonnaise to soften. Stuff the cucumber. Wrap in wax paper and chill.
Blend sugar, salt and cornstarch in double boiler; stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets, and heat 20 minutes longer. Makes 5 servings.
Mix together broccoli, raisins, Bac*Os (or bacon) and onion (if desired). In a separate bowl, mix together mayonnaise, sugar and vinegar and then toss with broccoli.
Pour into a 13 x 9-inch buttered pan rice, chicken soup, onion soup and water. Mix together. Lay cut up chicken on top and bake at 350° for 2 hours.
Cook onions and mushrooms in melted butter until mushrooms are tender. Stir in flour, salt and pepper. Gradually add milk. Cook, stirring until thickened, about 8 minutes.
Cut chicken into bite size pieces. Place in a 13 x 9-inch greased baking dish. Combine onion, celery and chopped eggs; sprinkle over chicken. Combine soup and broth; pour over chicken. Combine baking mix and milk; pour evenly over other ingredients. Drizzle margarine over top. Bake, uncovered, in a 350° oven for 1 hour or until golden brown. Makes 6 to 8 servings.
Brown hamburger and onion; drain and put in crock-pot. Add refried beans, salsa and chili mix; mix well. Let simmer all day. Put in a pan; grate cheese on top. Serve with chips or nachos.
Saute vegetables in 1/2 stick margarine. Add soy sauce until brown. Mix rice, shrimp and eggs with vegetables. Serves 6.