HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and stir in stuffing mix. Put half of mixture in baking dish. Layer chicken. Pour half the broth over chicken. Mix sour cream and soup together. Spread over chicken. Add rest of stuffing mix, then spoon remaining broth on top. Bake 30 minutes at 350°.
Beat eggs thoroughly. Melt butter. Mix together all other ingredients. Add melted butter and beaten eggs.
Drain pineapple juice in bowl and add jello. Mix and stir. Then add Cool Whip, crushed pineapple and cottage cheese. Refrigerate.
Peel shrimp under running water and devein. Heat water to boiling. Add 2 tablespoons salt and shrimp. Cover and heat to boiling. Reduce heat and simmer 5 minutes. Drain. Place shrimp in 11 x 7 x 1 1/2-inch pan.
Mix all ingredients together and bake in an unbaked pie shell for 45 minutes in a 325° oven.
Clean the meat and cut into pieces. Boil with little salt and some of the chopped onions until tender. Fry the meat. Put a saucepan on medium heat with the vegetable oil when hot. Add flour and stir until lightly brown. Add the rest of the onions, green peppers and tomato sauce and mix well for 5 minutes. Add the meat stock and the meat and let it simmer for 10 minutes. Serve with potatoes, rice or ripe plantains.
Cream together butter, sugar and eggs. Beat in honey and bananas. Stir dry ingredients together and add to creamed mixture, beating just until blended. Stir in oats, raisins or nuts. Fill greased muffin tin or baking cups 2/3 full. Bake 15 to 18 minutes at 375°. Delicious when warmed for a brunch or anytime treat!
Mix Veg-All, mayonnaise, cheese, onion, salt and pepper. Lightly spray baking dish with Pam cooking spray. Place mixture in baking dish. Top with crushed crackers and dot with butter. Bake for 20 minutes at 350°.
Preheat oven to 350°. Cast-iron skillet with iron handle is preferred since it can be used on range top and go directly into oven. Saute onion in small amount of oil. Add beans, sugar and mustard. Stir slowly over medium heat until well mixed. Bake in 350° oven for about 30 minutes. May be baked longer if sauce is too thin. Amounts of onion, sugar and mustard may be adjusted to suit your taste.
Halve the avocado. Remove seed and peel. Combine all ingredients in food processor until smooth. Cover and chill before serving. Use with fresh lettuce. (Can also be used with cold chicken or seafood.)
Preheat oven to 350°. Place apples in shallow 1-quart casserole or baking dish. Add raisins. Sprinkle evenly over the apples. Mix dry ingredients and cut in butter. Mixture should be coarse and crumbly. Sprinkle evenly over the apples. Cover lightly with foil and bake for 20 to 25 minutes. Uncover and bake for 30 minutes longer until the top is golden brown. Serve with ice cream. Serves 6 to 8.
Combine raisins, dates, sugar and shortening in bowl. Pour boiling water over this. Let cool 20 minutes. Sift flour, soda, salt and spices and stir into first mixture. Add cherries and walnuts or pecans. Bake at 325° for 1 1/2 hours in angel food pan (greased).
Drain pineapple juice. Add lemon to milk and beat. Stir in pineapple; fold in Cool Whip. Refrigerate until thick.
Drain salmon; retain liquid. Combine the first 3 ingredients. Mix baking powder in 1/4 cup liquid. Combine and drop by teaspoonfuls into hot oil.
Bring water to a boil. Add salt and sprinkle in cornmeal, stirring constantly. Cook over low heat for 40 minutes. Polenta is cooked when it begins to leave the sides of the saucepan.
Cream powdered sugar and margarine. Add remaining ingredients. Mix well and put into 2 cooked pie shells. Refrigerate.
Mix sugar, buttermilk, eggs, vanilla and flour. Then melt butter; add to mixture and then add coconut. Cook about 45 minutes or 1 hour. Cook at 350°.
Arrange sliced apples in baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over apples. Stir together oatmeal, flour and brown sugar; cut in butter. Sprinkle over cranberry sauce. Bake at 350° for 40 minutes.
Mix Bisquick and pepper in a plastic bag. Stir chicken in eggs; remove and place in bag. Shake to coat with mix, then remove. Put 1 tablespoon oil in wok. Stir-fry carrots 2 minutes. Add pepper and stir-fry 2 more minutes. Remove veggies. Add remaining oil, then stir-fry chicken until golden brown. Add carrots, peppers and onions. Stir-fry 2 minutes, then add pineapple. Serve over rice. Makes 6 to 8 servings.
Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with it's spices and juices in the package. Add the spices and juices from corned beef package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don't put in so much water that you cover the mustard and the spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter the potatoes and chop the onion and add both to pan. Cover and return to boiling. Reduce heat and simmer for another 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper.
Stir all ingredients just until blended. Spoon batter into lightly greased muffin pans, filling to top. Bake at 350° for 25 minutes or until lightly browned.
Brown chopped sausages and stir in onions. Saute for 2 minutes, stirring often. Drain grease. Stir in chili sauce and jelly. Simmer for 30 minutes
Melt shortening in pan. Add mushrooms and onions. Saute for 5 minutes. Remove from heat and stir in turkey, potatoes, parsley, salt and pepper. Add milk a little at a time.
Mix all ingredients together and drop by teaspoon on cookie sheet. Bake at 350° until done.
Line pie plate with bottom pastry; flute edges or prepare a braided crust. Bake at 400° for 10 minutes. Meanwhile, beat eggs in a large bowl. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
Mix sugar and cocoa. Add milk, eggs and vanilla. Mix well. Add butter. Bake at 350° for 1 hour.
Combine first five ingredients in order given; divide 1/2 of mixture between the three pie shells. Warm fudge topping enough so it can be drizzled over top of peanut butter mixture. Divide remaining peanut butter mixture and spread on top of fudge sauce. Drizzle remaining fudge sauce over three pies. Cover and freeze. Serves 16 to 24. Keeps well in freezer 3 to 4 weeks.
Preheat oven to 375°. In large bowl, combine Ricotta, Mozzarella, prosciutto (if desired), eggs, parsley, pepper and 1/4 cup Parmesan cheese; mix well. Stuff manicotti with cheese mixture; arrange in 13 x 9-inch baking dish. Spoon pasta sauce over manicotti; top with remaining Parmesan cheese. Cover. Bake 40 minutes or until hot. Refrigerate leftovers. Makes 6 to 8 servings.
Cook peeled, quartered potatoes in lightly salted boiling water for 20 to 25 minutes until tender.
Bring ingredients to boil stirring constantly, boil 1 minute. Pour over vanilla wafers. Serve warm over vanilla ice cream. Can be reheated in microwave.
Cream together oil, butter, sugars and eggs. Add dry ingredients. Mix well. Refrigerate overnight. Make into balls. Dip in colored sugar and flatten with fork. Bake 10 minutes at 375°. Makes 9 dozen.
Place 2 slices of buttered bread (quartered) in bottom of 9-inch buttered pan. Mix celery, onion, green pepper and mayonnaise. Add shrimp, fish or crab. Pour over bread. Place 2 remaining quartered slices of bread on top. Blend eggs, milk, mustard and salt. Pour over and refrigerate overnight. Remove and bake at 350° for 15 minutes. Top with soup (undiluted). Bake another 30 minutes. Add grated cheese and brown. Serve immediately.
Combine cream cheese and 10x sugar. Spread on dish or pizza pan. Drizzle with sauce. Sprinkle with nuts. Arrange apples around dip. Apples can be sliced ahead of time if marinated in pineapple juice to prevent turning brown.
Puree onion and ginger in food processor. Transfer to bowl. Puree tomatoes in food processor; set aside. Melt butter over medium heat. Add onion puree and cook 4 minutes to blend flavors, stirring frequently. Add tomato puree, consomme, 1 tablespoon of sugar, salt and pepper; bring to a boil, stirring occasionally. Add cream. Reduce heat and simmer until reduced to 3 1/2 cups, stirring occasionally, about 30 minutes. Taste and add more sugar, if desired.
Mix together and bake at 375° for 10 to 12 minutes on ungreased sheet.
Whisk all ingredients, except cabbage and carrots. Add cabbage and carrots. Toss to mix and coat.
Soften cream cheese and beat together with sugar until creamy. Fold in all remaining ingredients. Put in loaf pan and freeze. Remove from freezer 15 minutes before serving.
Mix flour and salt in large bowl. Slowly add water while mixing until uniformly moistened. Remove and knead 6 to 10 minutes (on well floured surface). Roll out. Cut or shape dough as desired. Allow to air dry or bake in moderate oven at 325° for 30 minutes or until golden brown. Brush with egg whites before baking for a golden brown color. Paint and seal with clear sealer.
Cook chicken; debone and dice. In large soup pan, strain broth. Add bouillon cubes (1 cube per cup of broth). (I add water plus more bouillon, 1 cube per cup of water.) Add in chicken and seasonings. Bring to a boil. Lower heat and simmer for several hours. Towards the last hour, add noodles and vegetables. Cook until noodles are done.
Melt butter in saucepan over low heat; blend in flour, then add milk slowly, stirring to keep smooth. Cook and stir until sauce thickens and boils. Stir some of hot sauce into egg yolks, then return to pan, stirring until smooth.
Melt brown sugar, flour, Karo, margarine and salt in microwavable bowl. Add eggs and vanilla while stirring constantly so eggs don't cook. Add walnuts. Pour into unbaked pie shell. Bake at 350° for 45 minutes until filling is set.
Mix well. Wrap olives completely in dough. Bake at 400° for 15 to 20 minutes.
Cream butter and sugar. Gradually add well beaten egg, milk and flavoring. Sift dry ingredients and add to first mixture. Roll out to about 1/4-inch thickness on lightly floured board. Cut out with round cutter and bake on greased baking sheet in a preheated 375° oven.
Put oil, lemon juice, chopped garlic, Parmesan cheese and salt in a jar. Mix and let stand for 1 hour.
In a large bowl, cream the butter or margarine and sugar. Add the maple syrup; stir in the eggs. In a separate bowl, combine the flour, baking powder, baking soda, ginger and salt. Add to the syrup mixture. Stir in the hot water, nuts and vanilla; beat well. Pour into 2 greased 8 or 9-inch round cake pans. Bake in a preheated 350° oven for 30 to 35 minutes. Let cool in the pans for 10 minutes on wire racks. Remove from the pans. When cool, frost with Maple Frosting (recipe follows). Makes 1 double layer cake.
Cook sausage and drain. Place sausage in electric skillet. Add the tomatoes. Heat until hot. Add cheese in chunks and melt. Serve hot with chips.
Heat blueberries with water, sugar and lemon juice. Dissolve cornstarch in 1/4 cup water (cold). Stir in blueberry mixture and cook until thick and clear. Cool. Can be used as pie filling or topping for cheese cake.
Grease or Pam baking pan. Put coconut and pecans in pan. Mix cake mix by directions; pour in pan.
Blend cream cheese, pudding and milk in blender until smooth. Pour into baked pie shell. When firm, spoon pie filling on top.
Mix all ingredients. Add dressing tossing lightly. Chill several hours or overnight. Just before serving, crumble bacon over top. Serves 6.
Slice, steam and drain squash. Add carrot, pimento, onion and chicken soup. Mix (stuffing mix) sour cream, butter and stuffing mix. Add 1/2 this mix to casserole. Sprinkle other half over top of casserole. Bake at 375° for 30 to 35 minutes.
Cut stew meat into 1/2-inch cubes. Saute beef in oil until meat is brown. Add seasoning, tomato sauce and water. Cover and simmer until meat is tender, about 1 hour. Empty beans into colander and rinse bean juice off beans. Add beans and heat.
Cook carrots in boiling water to cover for 10 minutes until tender; drain. Drain liquid from pineapple; set pineapple aside. Combine juices with cornstarch, salt and cinnamon in medium saucepan; mix well. Cook over medium heat, stirring constantly until thick and smooth. Add carrots and pineapple. Cook, stirring constantly, until thoroughly heated. Yields 8 servings.
Cut garlic and rub the inside of small mixing bowl with cut sides, pressing to crush slightly (discard remaining garlic). Combine remaining ingredients in the bowl. Cover and chill. Serve over cooked fish fillets or cooked seafood. Makes about 1/2 cup sauce.
Spread Pillsbury rolls on 18-inch cookie sheet. Press together so all holes are together. This is to form your crust. Bake at 350° for 10 minutes.
Partially freeze steak; slice across grain into 3 x 1/4-inch strips. Set aside.
Drain juice from pears, peaches and pineapple. Save to make 2 cups. Discard juice from grapes and oranges. Cut pears and peaches into bite sizes. Mix all fruit into a large glass serving bowl (I use a small punch bowl). Mix pudding and 2 cups of saved juice. Heat to a boil, cool. Pour fruit and mix well. Then refrigerate until ready to serve.
In medium bowl, combine all ingredients, except bread and butter. Dip bread into egg mixture. In large, greased skillet, cook bread in butter until golden. Serve warm with Maple Butter and pure maple syrup.
Mix tuna, onion, carrot, celery and mayonnaise. This can be done the day before serving. Just before serving, add shoestring potatoes. Serve on a lettuce leaf garnished as desired.
Place the 9 ingredients in large pan and boil, then let cool. Sift the 3 remaining ingredients, then add to cool mixture. Place batter into well-greased loaf pans. The mixture makes 2 loaves. Bake in a 325° oven for 45 minutes.
In large pan, mix the sugar with the water; bring to boil for one minute; let cool. Mix in orange juice and cherries. Put in large containers and freeze. When ready to serve, place frozen mixture in a large punch bowl and pour ginger ale over. This needs to be put together about 30 minutes before serving. Frozen mixture will keep for a long time in the freezer.
Melt butter. Add sugar. Remove from heat. Add eggs, dry ingredients and vanilla. Bake at 350° in 9 x 12-inch pan about 25 minutes.
Brown meat and onion. Add soups and heat. Add noodles. Place in casserole. Cook in preheated oven at 375° for 1 hour until noodles are done.
Preheat oven to 350°. Mix ingredients. Drop from teaspoon onto well buttered cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Mix all ingredients. Bake 45 minutes at 350°. Garnish with parsley.
With an electric mixer (I use a whisk), beat until milk and pudding are creamy. Blend in sour cream and Cool Whip until smooth. Layer pudding, bananas and vanilla wafers, as many layers as you want.
Bring peppers to boil for 5 minutes. Drain and let cool. Place in blender with tomato sauce and blend well. In saucepan, saute this with onions for 10 minutes. Add cheese and beans. Stir until cheese is melted and mixed well. Great as a dip for nachos or Doritos.
In a large, heavy skillet, heat oil on medium heat. Dip chicken in beaten egg. Roll in bread crumbs. Fry in hot oil over medium heat for 15 minutes, until golden brown. Drain on paper towels. Lay chicken in buttered casserole dish. Cover with cheese, mushrooms and spaghetti sauce. Bake 15 minutes at 375° to melt cheese and heat spaghetti sauce. Serve over noodles cooked according to package directions.
Put Jell-O in a Pyrex dish. Put the package of marshmallows on top of Jell-O. Pour the boiling water on the Jell-O and marshmallows. Stir. Put in refrigerator until almost jelled. Then stir in the crushed pineapple and whipped cream. Add as many pecans as you like. Return to refrigerator.
Mix dry ingredients; add vinegar and honey. Heat until sugar dissolves. Let cool. Add lemon juice and oil very slowly, beating constantly until mixture thickens. This dressing becomes very thick when put in refrigerator.
Mix all ingredients together and stir until reaches a spreading consistency. Spread on cake. Cut into squares.
Combine sugar, syrup, water and salt in a 2-quart casserole. Cook 20 minutes, stirring every 5 minutes. (If you use a candy thermometer, the reading should be 260°.)
Mix flour, yeast and sugar; beat in water, oil and egg. Cover bowl; refrigerate until ready to bake. Grease muffin tins and fill all the way full. Bake at 425° for about 20 to 25 minutes.
Melt margarine in a nonstick skillet. Peel potatoes and grate. Mix ingredients together. Fry. (If they don't stay together when frying, you need more flour.) Very good!
Cook onion and garlic in oil in large pan until tender. Stir in chicken; cook until chicken is no longer pink. Stir constantly. Sprinkle sage, cumin and salt over chicken. Cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Boil; reduce heat. Cover and simmer 10 minutes. Stir in pepper and tomato; continue to simmer, uncovered, 10 minutes. Discard bay leaf. Ladle into bowls. Top with picante sauce. Serves 4.
Roll out 1/3-inch thickness and cut with doughnut cutter. Fry doughnuts and holes in hot lard until done.
Combine fruit in a large bowl. Add orange juice concentrate; toss gently. Cover and chill. Serve on lettuce.
Combine sugar, milk, Karo, oleo and soda in pan. Place over medium heat, stirring gently until sugar dissolves. Cook to soft boil stage at 238° on candy thermometer and remove from heat. Add vanilla and beat until creamy. Stir in pecans. Drop from spoon on wax paper. Yield: 3 dozen.
Mix all ingredients and put in a greased casserole. Cook, covered, 1 hour at 350°. Remove from oven; sprinkle top with remaining cheese. Return to oven 5 minutes until cheese melts.
Prepare brownies as per instructions on box. Prick holes in baked brownies and pour Kahlua over top. Prepare mousse as per instructions on box; break candy bars into pieces. Layer ingredients in glass dish in following order: brownie, mousse, Cool Whip and candy bars. Refrigerate.
Crush half of strawberries, leave rest whole. Make syrup of water, sugar, cornstarch, lemon juice and salt. Add crushed berries and cook until thick, stirring constantly. Place whole berries in pie shell. Let cooked filling cool a little and pour over whole berries. Chill and serve. Top with spoon of Cool Whip.
Mix together flour, baking powder, baking soda and salt and set aside. Cream together sugar and Crisco. Beat eggs in with sugar and Crisco. Stir in buttermilk/sour cream and peaches (mashed and drained). Then add the ingredients that were first set aside. Mix until moistened. Fold in orange rind, cut up cherries and nuts. Turn batter into loaf pan. Bake at 350° for 50 to 60 minutes.
Beat eggs until lemon color. Mix sugar, cornstarch, butter and flavoring. Mix well. Pour into 2 unbaked pie shells. Bake at 350° until done.
Arrange half of asparagus in a buttered 8-inch square dish. Combine peas, soup, mushrooms and cheese, blending well. Spoon 1/2 of mixture over asparagus. Repeat layers. Combine bread crumbs and margarine; sprinkle on top. Bake at 350° about 30 minutes.
Blend eggs, sugar, vanilla, oil and shredded zucchini squash well. Add flour, salt, soda, baking powder, cinnamon and chopped nuts. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Cream butter. Add sugar, flour, salt and lemon juice. Stir in beaten egg yolks, mixed with milk. Fold in stiffly beaten egg whites. Pour into custard cups and set in a pan of water (about 1 inch). Bake in oven at 350° about 30 to 45 minutes, depending on your oven. Check after 30 minutes.
Mix together and place in casserole. Can make ahead. Bake at 350° for 50 to 60 minutes.
Brown ground beef and onion in skillet. Drain excess fat. Add cheese and stir until melted. Add tomato sauce and chili beans. Add chopped pepper. Heat. Layer tortillas and the beef mixture in a deep greased casserole dish. Bake at 350° for 1/2 hour. Garnish with chopped tomato and chopped green pepper. I serve it with sour cream also.
Mash cream cheese with fork; add crumbles of drained shrimp, onion and Worcestershire sauce. Mix with fork, then add mayonnaise until right consistency. Serve with chips or crackers.
Preheat oven to 350°. Brush chicken breasts with mustard and set aside. In a large shallow dish, mix together bread crumbs, Parmesan cheese, onion, salt, garlic powder and oregano. Roll chicken in bread crumbs mixture. Place in large lightly greased pan, meaty side up. Drizzle chicken with melted butter. Bake uncovered 50 minutes or until tender. Arrange in a dish. Top with yogurt or sour cream.
In a small saucepan combine the carrots, onion and water. Bring to boiling, reduce heat. Simmer covered 5 minutes. Transfer to a 3 1/2 or 4 quart crockery cooker. Stir in tomato paste, wine and seasonings. Add beans.
Cook the onions and garlic until a little brown. Put in the tomatoes and a little water. Add carrots (beans green), celery and any other kind of vegetable you have. Cover with water. Add a bouillon cube or two to give a good taste. Let cook and then eat it.
Mix sugar, water and peanuts. Boil and stir until all water is gone. Then put in 13 x 9 x 2-inch pan. Place in oven on 325° for about 20 minutes. This finishes cooking peanuts.
Mix well and bake in a 375° oven in an ungreased casserole dish or bread pan for 45 minutes.
Spread each slice of bread with 1 tablespoon mayonnaise. Arrange slices in well-buttered baking dish (13 x 9 x 2-inch). Cover with turkey or chicken. Cook and stir mushrooms in butter until tender. Add water chestnuts and heat through. Sprinkle over turkey or chicken. Cut cheese slices diagonally in half; arrange in 2 rows (points overlapping in same direction) on mushrooms and water chestnuts.
Cream the butter. Add sugar gradually. Beat in eggs (well beaten first). Dissolve soda in water. Add to mixture with sifted flour. Drop on greased sheet. Bake 15 minutes at 375° depending on oven. If electric, 350°. Fruit should be floured before added. If dough is runny, add more flour. Cookies should not be flat.
Combine and pour on top. Bake 35 minutes longer at 325°. Cool. Cut into small bars.
Heat oven to 350°. Mix sweet potatoes and syrup until blended. Spoon in a 1 1/2-quart casserole. Mix flour, oats, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumb. Stir in pecans. Sprinkle over the sweet potatoes. Bake 35 to 40 minutes. Makes 8 to 10 servings. A very yummy dish. Preparation Time: 15 minutes. Cook Time: 40 minutes.
Melt margarine. Mix all other ingredients; pour into pie shell. Cook at 350° for about 45 minutes, or until crust is brown on edges.
In a small skillet, cook onion and garlic in oil until tender. Remove from heat. In a bowl, combine onion mixture, sour cream, half of the cheese, milk and chilies. Add hominy; mix well. Pour into a greased 2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve immediately. Yield: 8 to 10 servings.
Cook hamburger with onions and bell pepper; drain. In large pot, empty 2 cans of chili beans, can of stewed tomatoes and water. Add hamburger meat, jalapenos and chili spice. Simmer for 30 minutes.
Mix together flour, salt and soda. Blend sugars, vanilla and water. Add egg; mix well. Add to flour mixture. Mix well. Stir in oats and chocolate bits. Drop by rounded teaspoon on greased cookie sheet. Bake in preheated 375° oven 10 to 12 minutes or until lightly brown. Makes about 50 cookies.
Heat oven to 350°. Melt margarine in large oblong Pyrex dish. In small saucepan, heat together fruit with 1 pint water or cherry juice and 1 cup sugar until sugar dissolves. Combine flour, 1 cup sugar and 1 cup milk. Pour over melted margarine; do not stir. Spoon fruit and juice over batter. Do not stir. Bake at 350° for 30 to 45 minutes until crust is golden brown.
Mix soups, onion and pepper together. Lightly grease dish. Crush chips. Place half of the chips in dish, then put half the soup, half the chicken mixture and add the cheese. Repeat with other half. Be sure cheese ends up on top. Bake for 30 minutes at 350°.