HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 3 ingredients and put in a 9 x 13-inch pan.
Brown ground chuck in frying pan sprayed with Pam. Add onions and peppers and cook until tender. Transfer to a large pot. Stir in tomatoes and tomato paste and simmer until heated through.
You will need a blender. Combine peaches, milk or cream, sugar or artificial sweetener and vanilla extract in blender. After placing ingredients in blender, set blender speed on pulverize and turn on. Add crushed ice a little at a time into top middle entrance of blender cap. Blender time should be about 20 seconds. Pour out into tall glasses. Hits the spot on a hot summer day.
Blend butter into other ingredients using spoon. Chill 1 to 2 hours. Roll out on floured pastry cloth or board to 1/8-inch thickness. Cut into round with 2 1/4-inch cutter. Place on ungreased baking sheet and bake at 375° for 7 to 10 minutes, until light golden brown. These cookies are delicious plain or made into a sandwich cookie, filling with a Chocolate Buttercream Frosting. The Austrian manner is to spread the top of sandwich with a thin jam and dribble a chocolate icing on top. Then sprinkle with slivered almonds.
Sprinkle sugar over bananas and stir; blend in eggs. Sift together flour, baking powder and salt; add to bananas. Fold in nuts. Bake in greased loaf pan at 350° for 25 minutes. Reduce heat to 300° and bake 30 to 40 minutes longer until bread is done.
Mix all ingredients; let stand 15 minutes. Drop, using a teaspoon, into 340° grease. Cook until a golden brown. Yield: 2 dozen.
Combine slightly beaten eggs with muffin mix and both cans of corn; mix well. Add sour cream and melted butter or margarine. Pour in a 9 x 13-inch greased baking pan. Top with shredded cheese. Bake at 350° for 50 minutes or until done. Cut into squares and serve hot.
Mix the first 3 ingredients together in thick boiler. After it comes to a boil, boil it 6 minutes, stirring constantly. Pour into bowl over the chocolate chips. Stir until melted. Add the chopped pecans and butter; stir. Pour onto buttered platter. Cut into squares after it cools.
Bring sugar, water and cream of tartar to boil. Break crackers in 4 pieces each; put crackers in deep dish pie crust. Pour liquid mixture over crackers. Sprinkle with cinnamon and place pats of butter over pie. Bake in oven at 450° for 10 minutes, then at 350° for 25 to 30 minutes. Serve warm.
Grease an angel food or Bundt pan. Drop frozen rolls into pan. Mix dry pudding mix, pecans, brown sugar and cinnamon in small bowl; sprinkle over frozen rolls. Cut butter into small pieces; arrange over mixture. Cover with foil; let stand overnight.
Put rusks in loaf pan. In blender puree strawberries with Equal. Add Jell-O and boiling water. Blend in cottage cheese. Makes 5 breakfasts.
Melt caramels in cream in top of double boiler. Cool slightly. Make crumb mixture of flour, butter, oatmeal, salt, soda and brown sugar. Press 1/2 of crumb mixture in bottom of 11 x 7 baking pan. Bake in 350° oven for 10 minutes. Remove from oven, sprinkle chocolate chips and nuts over baked crumb mixture. Carefully spread caramel mixture over chips and nuts. Sprinkle with rest of crumb mixture and press down. Bake 15 to 20 minutes until golden brown. Chill and cut in bars. Makes 24 bars.
Mix sugar, flour, baking powder and salt together in a large bowl. Whisk eggs and buttermilk until smooth in another bowl. Add buttermilk mixture to dry ingredients, along with melted butter. Let batter rest for 10 minutes. Heat large skillet over medium-high heat until hot and melt 1 teaspoon butter in pan. Spoon batter into skillet for each Flapjak. Cook until bubbles form on surface. Turn Flapjaks and cook other side until golden brown. Batter makes about 18 Flapjaks.
Mix together sugar and flour. Add sour cream, vanilla, black walnut flavoring, apples, egg and walnuts. Stir all together well and pour into a 9-inch unbaked pie shell. Bake at 450° for 15 minutes.
Mix all ingredients except hash browns in saucepan. Cook over medium heat until cheese is melted, then add hash browns and pour into casserole dish. Bake at 350° until brown. Top with crushed corn flakes cereal.
In a heavy 2-quart pot, saute onions in olive oil for 1 minute over high heat, stirring. Add rice, lentils, pimento, kidney beans, corn, broth, salsa, garlic powder and chili powder. Stir to blend. Bring to a boil. Cover; reduce heat and cook for 20 minutes.
Beat eggs well. Add bread crumbs, milk, salt and mustard. Add browned drained sausage; top with cheese. Pour into a greased 9 x 9-inch baking dish. Bake at 350° for about 45 minutes, or until center is set. Let set for a few minutes before cutting. Casserole is better if you mix the night before and refrigerate before cooking.
Beat egg white; add water until frothy. Add pecans and mix until all nuts are covered with egg white. Mix sugar, salt and cinnamon in a large bowl. Add nuts and cook. Place on a greased cookie sheet. Bake at 250° for one hour, stirring every 15 minutes. Cool. Very good.
Combine broth and potatoes, and cook for 20 minutes until potatoes are cooked through. As potatoes are cooking saute onions in a pan sprayed with cooking spray. Then add onions, mushrooms, and bacon to potatoes. When potatoes are soft stir in cheese and sour cream. Simmer until cheese is melted. Thicken with flour mixture. One serving is one cup.
Blend soup and water in 2-quart saucepan. Add remaining ingredients except paprika. Mix. Cover pan and simmer 10 or 12 minutes. Sprinkle with paprika and parsley. Makes 6 servings.
Boil 2 cups sugar and 2 cups water for 15 minutes. Add pears and sliced lemon. Cook 15 more minutes. Add remaining sugar and water. Cook until pears are clear and thick.
Simmer chicken in small amount of oil with pepper and onion. Salt and pepper to taste. When chicken is done, add corn and salsa and rice and bring to boil. Remove from heat and let stand 10 minutes until rice is fluffy. Pour in casserole dish and sprinkle with cheese. Bake in 350° oven until cheese melts.
In a 12-inch skillet over medium heat, cook frank slices until lightly browned, stirring occasionally. Remove to bowl. In same skillet over medium heat in hot salad oil cook peppers and onions, oregano, salt and pepper until tender, stirring frequently. Add franks and tomato sauce. Toss gently together; heat through.
Mix together and press into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Allow to cool thoroughly.
Butter casserole dish. Layer potatoes and place pork chops on top of the potatoes. Mix together broth soups and water. Pour on top of pork chops. Cover with aluminum foil. Bake at 350 degrees for 1 hour.
Fry out sausage, stirring with fork to crumble. Do not brown, cook till pink is gone (drain). Mix with other ingredients. Add enough water to make a dough. Roll into ball. Flatten slightly before baking on cookie sheet. Bake 10 minutes at 350°. Freeze!
Cream butter and sugar. Add eggs and mix well. Sift flour with soda. Add to creamed mixture. Stir in raisins and walnuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° to 400° for 10 to 12 minutes, depending on oven; watch carefully. Yields 70 to 80 cookies.
Beat egg, add molasses, sugar, shortening and soda. Beat until mixed. Sift together flour, salt and spices. Add gradually, blending well. Chill several hours. Roll out thin (1/16-inch). Cut out and bake at 350° for 5 to 7 minutes.
Mix cocoa, flour, sugar, eggs and vanilla, then add melted margarine. Pour into an unbaked pie shell and bake for 25 minutes at 375°. Yields 1 pie.
Brown hamburger meat. Drain and add remaining ingredients except Doritos. Mix and pour into a 13 x 9-inch pan. Crumble Doritos on top. Bake at 350° until thoroughly heated.
Brown meat and drain. Add all ingredients except cheese. Chop cheese. Add a little at a time until it melts. Serve hot with chips.
Heat oven to 325°. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15 x 10-inch jelly roll pan. Bake at 325° for 15 to 20 minutes or until lightly browned.
Mix all ingredients in bowl. Drop spoonfuls into small amount of hot oil in skillet. Fry until brown on both sides. Drain on paper towel a minute.
In a medium bowl, combine the sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red peppers. Cover. Refrigerate to blend flavors. Serve with crisp vegetable dippers, assorted crackers or bread. Serve in hollowed out round bread.
Mix ingredients as given. Put in 2 loaf pans. Bake 1 hour at 350°.
Melt Butter in large saucepan. Stir in Brown Sugar. Remove from heat. Let cool about 10 minutes. Sift together and set aside Flour, Baking Powder, and Salt. Beat Eggs into Sugar Mixture, one at a time. Add Instant Pudding and mix well. Add flour mixture and mix well. Add Chocolate Chips and Nuts. Spread in a greased 9 x 13 inch pan. Bake for 25 minutes. When cool, cut into squares.
Mix all ingredients together. Turn mixture into an unbaked pie shell. Bake about 45 minutes in a 325 degree oven.
Mix egg, sugar and flour. Add juices and cook until thick. Let cool and pour over fruit. Mix.
Cook and stir ground beef, onions and celery until meat is brown and onion is tender; drain. Combine all other ingredients, except bacon bits. Stir into ground beef mixture. Pour into large baking pan. Sprinkle with bacon bits. Cover. Bake at 350° for 1 hour and 15 minutes or until hot and bubbly. Makes 12 cups.
Melt butter in saucepan. Coat chicken breasts with flour and add to pan. Lightly brown chicken on one side. Turn over and cook breasts until tender. Place a slice of ham and cheese on each breast. Cover and cook on low heat until cheese is melted. Serve over Uncle Ben's wild rice prepared to package directions.
In small bowl, combine 2 c. flour, baking powder and salt. In large bowl beat margarine and 1/2 c. sugar until light and fluffy. At low speed, gradually stir in flour mixture until well blended. Chill 2 hours.
Combine liquid Coffee-mate and remaining ingredients; mix gently but thoroughly. Place in 9 x 5 x 3-inch pan. Bake in moderate 375° oven for 60 minutes. Drain off fat. Allow to stand 5 to 10 minutes before slicing.
Drain chopped mushrooms. Mix and blend well with cream cheese and seasoned salt. Roll crescent rolls out onto a baking sheet, forming a rectangle. Press together at seams. Beginning at the small end, spread filling along 2/3 of the rectangle. Again, beginning at the small end of the rectangle, gently roll crescent rolls into a roll and pinch together at end. Cut roll into 1 1/2-inch pieces; brush with beaten egg and sprinkle with poppy seed. Bake on an ungreased sheet at 375° for 12 minutes.
Cook onion and sausage in skillet until brown. Prepare cornbread and pour half of batter in a deep skillet. Drain grease from sausage and onions. Put sausage mixture on top of half the cornbread mixture. Pour corn, then cheese over the sausage. Add remaining cornbread batter and bake at 400° for 20 minutes or until bread is browned.
Cream margarine, sugar and eggs. Add Ricotta cheese, flour, baking soda, salt and vanilla. Mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix together. Put in 13 x 9-inch baking dish. Oil and season chicken (may use McCormick chicken seasoning). Lay on top of rice mixture. Bake 1 hour at 350°.
Sprinkle dill on block of cream cheese. Leave crescent rolls in one piece. Wrap cream cheese in crescent rolls. Place on cookie sheet, seam side down. Brush with egg yolk. Bake at 350°.
Note: If you can't get rice flour, use 4 cups all-purpose flour, total.
Boil water and put in 2-quart container; add 8 tea bags and let sit to brew for 2 hours. Remove tea bags; add 1 cup sugar and 2 tablespoons lemon juice and stir completely. Refrigerate until cold.
Partially freeze steak; slice diagonally across the grain into 3 x 1/2-inch strips. Cook steak in vegetable oil, stirring frequently until brown. Combine 1 cup water, soy sauce, molasses, ground ginger, garlic and salt; mix well and pour over steak. Cover and simmer for 30 minutes. Add onion; cover and simmer for 15 minutes. Add green peppers; cover and simmer for 10 minutes. Combine 1/4 cup water with cornstarch; add to steak and cook on medium heat, stirring until smooth and thickened. Serve over cooked rice. Serves 4 to 6.
Cook dates, margarine and sugar until margarine is absorbed. Pour in nuts. Pour all over Rice Krispies. Shape into balls and roll in confectioners sugar.
Dredge meat with flour. Brown slowly on all sides in shortening. Add seasonings and water to cover. Cover and simmer 1 1/2 to 2 hours. Add whole vegetables, cover again and continue cooking slowly until meat and vegetables are done, about 30 minutes. Thicken stock for gravy. Garnish with cooked peas, if desired.
Boil chicken until tender. Remove from bones. Chop and layer in casserole dish. Slice egg over chicken. Layer biscuits (separated in thin layers for dumplings) over eggs and sprinkle with black pepper. Cover with chicken stock. Repeat layers beginning with chicken, etc. Bake about 30 minutes at 325°.
Combine all ingredients. Cook 30 minutes on stove and put in jars and seal.
Let ice cream soften. Crush cookies in a bowl. Add ice cream. Mix well. Pour into cookie crust. Freeze.
Mix all ingredients except lettuce. Cover and refrigerate 1 1/2 hours. Mound mixture onto lettuce cups. Serve with party crackers. Yields 4 servings. Calories: 257 per serving.
Put sugar and milk into medium-large saucepan. Stir over medium-low heat until boiling. After coming to full boil, boil for 1 minute. Add butter and peanut butter; mix well. Add oats; mix well. Spoon drop onto wax paper or foil; allow to harden.
Layer raw meat, then sliced potatoes, then macaroni, then peas and then onions. Make as many layers as you want. Put tomato soup over top and bake 1 hour at 350°.
Saute meat in a skillet with liquid Butter Buds and chopped onions until onion is tender. Add tomatoes, chili powder, oregano, salt and rice. Stir in taco sauce. Heat through and sprinkle on cheese. Stir lightly.
Place 1-inch of water and broccoli in a large saucepan; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until crisp-tender.
Cook bacon until limp and partially cooked but not brown. Drain pineapple. Lay bacon on paper towels and cool. Cut each slice of bacon into thirds and wrap each piece around a pineapple tidbit, securing with a toothpick. Cook on a baking sheet for 5 minutes or until bacon is crisp at 400°.
Crush vanilla wafers and chop pecans. Mix thoroughly with milk, saving about 3/4 cup of crumbs. Make mixture into a roll, covering with remaining crumbs. Wrap in wax paper and place in refrigerator overnight. When ready to serve, slice thinly.
Cook macaroni according to directions on box. In 2-quart casserole dish, mix macaroni, mushroom soup, mushrooms, mayonnaise and cheese. Crumble crackers over top. Pour margarine over top. Bake at 350° for 20 to 30 minutes or microwave until bubbly.
Mix first 4 ingredients as package directs. Bake in a greased 9 x 12-inch pan at 350°. Cool completely.
Line 9 x 13-inch pan with whole graham crackers. In saucepan, mix sugar and butter. Boil mixture for 3 minutes. Add nuts. Spread hot mixture over crackers. Sprinkle chocolate chips on top. When chocolate is melted, spread evenly with knife. Sprinkle if desired, with chopped nuts. Cool. Cut into bars.
*Cheat and use the ones which come in the refrigerator section in the red box; they are excellent!
Combine egg and 1/4 cup soup. Stir in rice, onion, parsley flakes, 1/2 teaspoon salt and 1/8 teaspoon pepper. (Put some Worcestershire sauce in meat mixture, also). Add meat and mix well. Shape into balls. Place in a 10-inch skillet. Mix remaining soup with Worcestershire sauce and 1/2 cup water. Pour over meatballs. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes. Turn over halfway through.
Brown hamburger meat and drain off fat. Heat soups in saucepan, until cheese soup melts. Add meat to soups and Ro-Tel tomatoes; mix well. Spread Doritos in pan; pour meat and soup mixture on top. Top with grated cheese. Heat in oven at 350° until cheese melts.
Preheat oven to 325°. In large mixing bowl, beat eggs on high speed until they are foamy, around 2 to 3 minutes. Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in the nuts and chips. Pour into pie shell. Bake 50 to 60 minutes or until a toothpick that is inserted halfway between edge and center comes out clean and the top is brown.
Cook broccoli; drain and while hot, add Cheez Whiz. Saute onion in butter until soft. Add onion mixture and rice to broccoli and cheese mixture. Sprinkle grated cheese on top.
In a large sauce pan, mix above dry ingredients together; add eggs and 1/4 c. milk. Mix until well blended, then add remainder of milk. Cook over low to medium heat until it bubbles. Stir constantly and when it starts to thicken, stir hard. If it begins to lump. turn heat down and stir hard. Lumps will beat out. When finished, add margarine, vanilla and chocolate chips. Stir until butter and chocolate chips are melted. Cool, pour into baked pie shell or graham cracker crust. Use only egg yolks if you use meringue on the pie. Cool Whip topping is also good. This is our familys favorite pie and we all fight over it, when mom makes it.
Cream shortening with sugars. Add beaten eggs and vanilla. Sift flour, baking soda and salt. Add dry ingredients and oatmeal to creamed mixture. Shape into roll and chill. Slice into thin pieces. Bake at 375° for 8 to 10 minutes.
Brown ground beef and sausage in a large skillet (cut sausage in small pieces). Add chopped onion. When onion is tender, add rice, salt and pepper. Stir well and serve while hot. Serves 12.
Melt butter in saucepan. Blend in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat. Add cubed Velveeta. Continue cooking until thick and bubbly. Cook and stir 2 minutes more. Mix with cooked macaroni. Bake at 350° for 30 minutes.
Grease a dish and put a thin layer of herb mix on bottom. Saute onions in butter. Mix together all ingredients except herb mix. Pour in a casserole dish. Top with herb mix. Bake at 350° for 20 to 30 minutes.
Combine all ingredients in a large bowl. Refrigerate, covered, at least 6 to 8 hours. Serve chilled and garnish each bowl with thinly sliced cucumbers. Serves 6.
Set out serving bowl or six individual stemmed dessert glasses. In small microwave dish or saucepan, combine gelatin and orange juice. Let stand 5 minutes. Then microwave on 50% power for 30 seconds or warm over low heat until gelatin dissolves.
Mix together thoroughly, cake mix, margarine and 2 eggs. Pour into 9 x 13-inch greased and floured pan. Spread evenly. Then mix together powdered sugar, cream cheese and 2 eggs. Pour over batter and bake 40 minutes at 350°.
Preheat oven to 375°. In large skillet, heat Italian dressing and brown chicken over medium high heat; set aside. In 13 x 9-inch baking pan, combine remaining ingredients; add chicken and turn to coat. Bake, uncovered, stirring occasionally, 50 minutes or until chicken is done and vegetables are tender. Serve, if desired, with French or Italian bread. Makes about 4 servings.
Mix all ingredients well. Put in tube pan lined with wax paper. Bake for one hour on 350°.
Put apples, raisins, water, brown sugar, white sugar and lard in a large pot and cook 5 minutes. Cool until cold. Sift the rest in a large bowl. Add apple/raisin stuff. Mix well. Add 1 cup pecans or walnuts. Pour into a greased and floured long cake pan. Bake for 1 hour at about 350° or until cake is done.
Add all ingredients together. Place chicken in baking pan. Pour sauce over chicken. Bake at 350° for 1 1/2 hours covered. Remove cover for last 1/2 hour.
Cook potatoes, onion and celery in a pot of water. Fill little more than half the pot with water. Add salt. After potatoes, celery and onion are soft, take off burner. Add evaporated milk. Rinse can out with regular milk and add to pot. Add 3 to 4 pats of butter on top. Let melt. Add more butter, if needed. Let soup heat through on low heat. Add paprika when finished.
Preheat oven to 350°. Cream butter and brown sugar in mixing bowl until light and fluffy. Blend in egg. Combine flour and spices in a bowl. Mix soda and buttermilk in a cup. Add dry ingredients to creamed mixture alternately with buttermilk mixture, mixing well after each addition. Stir in apple butter and pecans. Pour into greased 5x9 inch loaf pan. Bake for 40 minutes at 350°. Reduce temperature to 325° and bake for additional 20 minutes or until the loaf tests done. Cool in pan for 5 minutes. Invert onto serving plate.
Put chicken and vegetables in a casserole dish. Mix soup, sour cream and cheese. Pour over chicken and vegetables. Mix Stove Top according to directions on box. Put on top of chicken mixture. Bake at 350° for 35 minutes or until done.
Beat egg whites until stiff. Add sugar and baking powder. Fold in graham cracker crumbs and pecans. Pour into a greased pie pan. Bake in a 350° oven for 25 to 30 minutes. When cool, frost with Cool Whip.
Brown meat, onions and bell peppers in large skillet, drain well. Stir in tomato sauce, chili powder and garlic powder. Simmer while preparing dough. Separate 5 biscuits making 10; press into 9 x 9-inch baking dish. Combine 1/2 cup cheese, sour cram and egg in bowl; mix well. Remove meat from heat; stir in cheese mixture. Pour over dough. Separate other 5 biscuits making 10; cover meat mixture. Sprinkle rest of cheese over top of biscuits. Bake at 350° for 25 to 30 minutes.
Cut eggplant into cubes. Boil until tender and drain. Saute onion. Fry bacon and crumble into small pieces. Mix together. Add eggs, Cheddar cheese, softened butter and cornflakes. Pour into casserole dish. Sprinkle with Parmesan cheese and pats of butter. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar. Add water and flavoring. Add food coloring if desired. Press into molds that are lightly coated with granulated sugar. Press down on wax paper. Allow to dry.
Soak mushrooms and pull stems out. Dry on paper towels. Prepare stuffing according to the directions. Squirt small amount of cheese in the bottom of the mushroom. With your fingers, pack the stuffing in the mushroom until it is full. Lay out on a cookie sheet (stuffing up). Broil until the tops are brown. Take cheese and put a "dollop" in the center of the stuffing and serve warm.
Fry meat and onion. Drain. Spread beans in 10 x 15-inch pan. Top with meat and onion. Sprinkle chilies over meat. Cover with cheese. Top with taco sauce or salsa. Bake at 400° for 20 minutes. Garnish with green onion, and black olives. Spread avocado dip to cover and sour cream. Serve with taco chips.
Cut ribs into serving pieces; brown ribs and onion in 2 tablespoons hot fat in skillet. Combine remaining ingredients; add to ribs. Cover; cook over low heat for 1 hour and 30 minutes to 2 hours or until tender.
Preheat oven to 450°. Arrange fillets in baking dish. In medium size pan, saute onion and garlic for 3 to 5 minutes until softened. Add drained and chopped tomatoes and balance of ingredients. Simmer 8 to 10 minutes. Spoon sauce over fish. Bake in a 450° oven for 10 to 15 minutes or until cooked through. Serves 4. Less than 200 calories per person.
Prepare cake mix according to directions. Pour half of batter in pan. Bake 15 minutes. Combine milk and candy in top of double boiler. Heat until candy has melted. Pour over baked half of cake. Sprinkle chocolate chips over candy mixture. Add remaining cake batter. Press pecans into raw batter. Return to oven 30 to 35 minutes.
In a large mixing bowl, combine all ingredients except the blueberries and nuts. Pour into pie crust and refrigerate over night. Add the blueberries and nuts before serving. (You can use any kind of fruit pie filling.)
Boil broken spaghetti. Drain. Clean and cut vegetables. Mix all vegetables together. Mix together dressing and sugar. Mix all together.
Slice cake into 3 slices. Mix Cool Whip, pudding and pie mix and pineapple with juice together with a wooden spoon. Set aside for 5 minutes. Spread mixture between layers; cover cake with remainder. You will have plenty of icing mixture so put as much as you like between layers.