HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch casserole dish. Cover bottom of pan with dried beef. Wrap chicken in bacon. Lay on top of beef. Sprinkle with black pepper. Mix soup and sour cream together. Pour over chicken. Seal with lid or aluminum foil. Bake 3 hours at 275° to 300°. Oven may vary. Serves 6.
Prepare pudding as directed on box. On low speed, mix in sour cream and then half of Cool Whip. Make a layer of cookies and bananas and pour pudding mixture over them. Put remaining Cool Whip on top.
Cook corned beef on low flame until fork pierces meat easily (a few hours). Boil ingredients for a few minutes. After corned beef cools, dot top half with cloves (about 12). Pour glazing over corned beef and bake for 30 minutes (cover with foil). Slice when cooled.
Mix cake mix according to package directions. Bake 1/2 of batter in a 9 x 13-inch pan at 350° for about 15 minutes.
Peel and rinse potatoes. Cover with water. Bring to a boil and boil until tender; drain potatoes and mash. Beat eggs, cream, salt, sugar and spices together, then beat into mashed potatoes. Whip until fluffy. Start oven at 350°. Butter a 1 1/2-quart baking dish. Pile whipped potatoes in baking dish. Press marshmallows lightly into potatoes. Bake, uncovered, for about 30 minutes, or until marshmallows are puffy, melting and brown. Makes 5 or 6 servings.
In large pot, brown ground chuck with onion and garlic; drain fat. Return meat to pots and add remaining ingredients. Bring to boil, stirring occasionally. Turn heat to low and simmer for 1 1/2 to 2 hours.
Mix in crock-pot, cover and cook on low for 8 hours or on high for 4 to 5 hours. Serve over rice or noodles.
Squeeze grape pulp out of skins. Keep skins separate. Cook pulp until seeds start to come to top (about 10 minutes). Strain in colander. Discard seeds. Cook pulp and skins together to add color. Add sugar to taste. Thicken mixture and pour into unbaked pie shell. Sprinkle a little flour and sugar over grapes. Put on top crust and bake at 400° for 40 minutes or until brown.
Arrange chicken in 12 x 8-inch microwave baking dish. Top with mushrooms and onions. Pour sauce over. Cover with wax paper and microwave on High for 22 minutes or until chicken is nearly done. (Rotate chicken 1/2 way through.) Let stand 5 minutes (covered). Check for doneness, if not done, microwave an additional 5 minutes.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Add sifted dry ingredients, fruit and nuts. Grease and flour a tube pan. Bake 2 hours in a 300° oven, or until done. Some ovens may take 3 hours.
Line your broiler pan bottom with aluminum foil (you can use any baking dish you want). Dot with dabs of margarine. Salt and pepper fish. Place in pan. Dot fish with dabs of margarine. Pour the wine and splash the lemon juice over the fish. Bake, uncovered, at 350° for 20 to 30 minutes (or until fish flakes).
Mix flour, 1/2 teaspoon salt, oleo, 1/2 cup brown sugar and nutmeats and put in buttered 9 x 13-inch pan in a 375° oven. Set in oven until other is ready. Mix the coconut, eggs, vanilla, salt, white and brown sugar together and pour over the mixture in the pan. Bake at 375° for 20 to 25 minutes or until brown.
Place potatoes in greased casserole dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, orange and 1 cup apricot juice drained from apricots. Then cook mixture over medium heat until boiling for 2 minutes. Add apricots, butter and pecans. Pour total mixture over sweet potatoes. Bake, uncovered, at 375° for 25 minutes.
Sift flour and salt into medium sized mixing bowl and form a well. Place eggs and milk inside of well and beat lightly. Gradually mix flour and egg batter by hand. When dough mixture becomes moderately stiff and can be rolled out, turn it out onto a lightly floured board and knead. Roll very thin on floured board; let dry 20 minutes. Roll up and cut into 1/4-inch strips. Unroll. Spread out and let dry 2 hours or until breakable. Freeze or store in container until needed.
Mix sausage and cheese, then add Bisquick mix. Form into small balls and bake at 350° for about 15 minutes or until light brown.
Bake cake according to directions on box; let cool. When cake is cool, poke holes in top with fork. Mix cream of coconut and Eagle Brand milk, then pour over top of cake. Mix Cool Whip and coconut. Spread over top of cake. Sprinkle rest of coconut on top. Bake in oblong pan.
Melt butter. Add garlic. Saute 2 minutes. Stir in broth and tortellini. Bring to a boil. Reduce heat and add spinach and cheese. Simmer for 5 minutes. Serve.
Open can of shrimp first; put them in a bowl. Add water and ice. Mix other ingredients. After all mixed, drain the shrimp and add to the rest of the ingredients. Cover and set in refrigerator until ready to serve.
In large bowl, beat butter and granulated sugar until creamy. Beat in flour and cream of wheat cereal until well blended. Stir in walnuts and vanilla. Roll dough into 1-inch balls and place on greased cookie sheet. Bake 15 to 18 minutes at 350° or until lightly golden. Cool slightly. While still warm, roll in powdered sugar. Cool completely on wire rack.
Wipe chicken pieces with paper towels. Mix salt, pepper, Accent and paprika together. Sprinkle over chicken and set aside.
Mix partially thawed potatoes, undiluted soup, 1/2 cup butter, salt, pepper, onion, sour cream and cheese. Pour into a 13 x 9-inch pan. Mix corn flakes with remaining 1/4 cup butter. Sprinkle on top of potato mixture. Bake 45 minutes at 350°. Serves 12 to 15.
Prep Instructions: Mix the salt and pepper with the Ricotta cheese; set aside. Bake the zucchini and yellow squash for 5 minutes at 375°. Saute the mushrooms, onions, garlic, red pepper and green pepper in the vegetable oil until all liquid is absorbed, approximately 8 minutes.
Sprinkle the salt on the cucumbers and onions. Place in the fridge. Heat the sugar and vinegar until dissolved. Let cool. Squeeze cucumbers and onions and pack in freezer boxes. Pour vinegar and sugar mixture on pickles and freeze. Can eat after 4 days.
Roll on waxed paper 10 to 12 inches; then put Mozzarella cheese on top. Roll up and seal ends. Bake at 350° for 1 hour, covered with foil. Drain juice. Pour on the saved tomato sauce. Bake 15 minutes more.
In a 4-quart saucepan, prepare macaroni according to package directions. Add carrots, broccoli and pepper for the last 5 minutes of cooking time. Drain.
Melt margarine in heavy pan. Add syrup, salt and sugar. Bring to a boil and boil for 2 to 3 minutes. Remove from heat. Add vanilla and baking soda; stir. It will foam up. Pour over corn in large, shallow pan. Put in 250° oven for 45 minutes. Stir every 15 minutes. When cool, place in a covered container. I use a large aluminum pan; turkey size.
Mix cream, margarine and sugar on low heat and bring to a boil. Stir all the time. Boil for seven minutes. Add chocolate chips and vanilla. Stir until chips are melted. Pour onto a wax paper-lined pan and cool. Cut to desired size.
Mix well. Place in a 9 x 13-inch pan. Mix corn flakes and butter. Spread on top of potato mixture. Bake at 350° for about 1 hour or until bubbly all over and brown on top.
Brown ground beef; then layer in casserole dish in the order they are given. Bake until Tater Tots are done.
Mix cream cheese, cheddar and the mix together. Cover with chopped pecans. Serve with crackers of your choice.
Place all ingredients except the olive oil in a blender, and blend for 10 seconds. Strain and chill thoroughly. Stir in olive oil and mix well. Add more V-8 juice to achieve the ideal consistency. Serve chilled with cucumber cubes, chopped onion, chopped green pepper and herbed croutons in separate bowls.
Brown ground beef and chopped onion. Drain. Put in crock-pot with remaining ingredients and cook for 6 hours on slow temperature.
Add remaining 6 ingredients to cooked broccoli and onion. Bake at 275° to 300° for 1 hour. Bake slow, so it's not watery. Crumble one tube Ritz/Town House with 1/2 stick margarine. Top casserole with topping with 10 minutes to go in cooking time.
Mix first 4 ingredients together, then add melted butter; mix with a fork. Sift remaining dry ingredients together. Cut in shortening and blend in well beaten egg mixed with milk. Spread half of batter in greased oblong pan 6 x 10-inch, sprinkle with half the streusel mixture, add other half of batter and sprinkle with remaining mixture. Bake at 350° for 30 minutes.
Boil sweet potatoes until tender enough to stick with a fork but still firm. Cool, peel and cut into pieces and place in dish. (I use 4 or 5 large potatoes.) Stir together Karo, margarine, water and sugar. (Double these ingredients if you have a large dish of potatoes.) Pour over potatoes. Add remaining ingredients mixed together. Cook at 400° until thick. If necessary, place foil over top of potatoes after they have cooked for a while so that they won't scorch on top.
Stir together flour, sugar, salt and baking powder; set aside. In a large bowl, combine bran and milk; let stand 3 minutes. Add egg and oil to flour mixture. Combine all and bake in a 400° oven for 20 minutes. Makes 12 muffins.
Boil spaghetti. Boil chicken and onion. Combine soup, mushrooms and broth from chicken. Layer dish with spaghetti, cheese and mushroom soup mix. Heat in 350° oven for 1 hour.
Saute mushrooms and onions in butter, until onions are transparent. Add rice and stir until rice is completely coated. Heat broth. Add slowly to rice. Add in remaining ingredients. Place in 9 x 13-inch oblong baking pan and cover tightly with aluminum foil, because you want it to steam. Bake at 325° for about 30 minutes. Watch carefully last few minutes, because rice will dry out quickly.
Preheat oven to 375°. In bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Beat in flour mixture. Stir in 1 cup morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheets; shape into balls. Gently press 3 or 4 remaining morsels on top of cookies. Bake for 8 to 10 minutes. Let stand on cookie sheets for 2 minutes. Remove; cool. Makes 4 1/2 dozen cookies.
In a large skillet, heat 1 tablespoon oleo. Add chicken; cook until done. Remove from skillet. Reduce heat. Add 1 tablespoon oleo to skillet. Cook mushrooms, onion and garlic until onion is tender. Stir often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet with other ingredients and cook over low heat for 5 minutes. Stir often. Serve over hot noodles.
Remove tops and seeds from peppers. In a skillet brown beef and onions. In a large kettle bring water to a boil. Cook for 5 minutes. Remove and drain. Cook rice according to package. Drain drippings off of hamburger and add tomato sauce, herbs, salt and pepper. Cook 5 minutes. Stir in rice.
Dump all ingredients into a roaster pan and toss to mix. Sprinkle with salt and garlic salt. Pour this mixture over all: melted butter, Worcestershire sauce and soy sauce. Toss again. Bake at 350° for about 1 hour, stirring every 15 minutes.
Rinse okra, drain well and pat dry. Pack okra tightly into hot jars, filling to 1/2 in from top. Place 1 hot pepper and 1 clove garlic in each jar.
One or even 2 days ahead, cover roast with water and bring to a boil. Add all remaining ingredients, except green peppers; simmer for 3 hours. Cool overnight for best results to slice; layer meat in shallow pan. Pour juice over meat. Add more garlic salt and soy sauce.
Heat oven to 350°. Prepare cake mix as directed on package. Pour 1/4 cup batter into ice cream cones, filling each about 1/2 full. Place cones in rectangular or square pan. Bake as directed on cake mix package for cupcakes. Cool; frost with frosting.
In the top of a double boiler, melt chocolate chips and paraffin. Add about 1 cup nuts to chocolate, stirring to coat well. Remove nuts individually with a fork. Place on wax paper to set. Repeat with remaining nuts. Yields 4 cups dipped nuts.
Mix the first 2 ingredients thoroughly. Add milk and mix with flour and sugar. Pour mixture of sugar, flour and milk into pan and bring to boil. Stir in 4 beaten egg yolks for 5 to 9 minutes. Remove from stove. Add vanilla and butter. Line pan with vanilla wafers, then pour in pudding and bananas. Alternate in building the pie.
Put beef in freezer for 2 hours so it will slice evenly. Slice beef into very thin strips about 2-inches wide and 4 inches long. Mix other ingredients together and pour over steak, making sure each piece gets covered. Let stand about 1 hour to marinate at room temperature. Place on skewers and broil 1 to 2 minutes on each side. Serve with rice, if desired.
Brown sausage. Add celery, onion and green pepper. Cook with sausage. Bring water to boil and add soup mix and rice. Cook for 7 minutes. Add to meat and place in 9 x 13-inch pan. Add pimento and water chestnuts. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine cheese, butter, milk and salt in a saucepan. Heat on low until melted and smooth. Add corn and tomatoes. Pour into an ungreased casserole dish and top with chips or crackers. Bake, uncovered, at 350° for 30 to 35 minutes or until hot and browned on top.
Cook onions and green pepper in butter until tender. Add rice, seasonings and water; heat to boiling. Stir once, cover and reduce heat. Cook 15 minutes or until liquid is absorbed. Add pimentos; fluff lightly with fork. Makes 6 servings. Serve with your favorite meat dish.
Mix applesauce and cinnamon together to form a ball. Sprinkle cutting board with cinnamon and roll out dough to 1/4-inch thick. Cut with small heart cookie cutter or any small cookie cutter. If to be hung by ribbon, use a pencil to make a hole in top of heart. Dry on cake racks of cookie sheets in a 150° oven for 6 hours, leaving door ajar. Happy Hearts for you!
Allow to set on counter until room temperature. Mix cheeses thoroughly and refrigerate until firm enough to form a ball. Roll into a ball and roll in chopped pecans or chopped parsley. Refrigerate.
Mix cake mix, eggs, oil and oranges. Beat 3 minutes. Bake in 13 x 9 inch greased and floured pan. Bake at 350 degrees for 35 to 40 minutes.
Combine dry ingredients in a medium mixing bowl. Make a well in center. Add oil, egg yolks, water and flavoring. Stir just until moistened. Beat egg whites (room temperature) in a large mixing bowl until foamy. Add cream of tartar, beating until stiff peaks form. Gently fold yolk mixture into egg whites. Pour batter into an ungreased 10-inch tube pan. Cool 40 minutes and remove cake from pan. Yield: One 10-inch cake.
Put butter into skillet add onions, peppers and sausage, cook 10 minutes. Add eggs and herbs. When eggs are almost done sprinkle cheese over the top of mixture and prepare to serve.
Saute garlic in butter. Remove cloves when brown and discard. Set aside. In small bowl combine remaining ingredients except shrimp. Add butter mixture and pour 1/2 over shrimp. Broil in single layer 4 inches from broiler for 6 minutes. Remove from broiler, turn shrimp over and baste with remaining sauce. Broil 3 to 4 minutes longer. Serve with rice.
Bring water to a boil; add macaroni. Stir constantly for 2 minutes. Cover pan; remove from heat. Let stand 12 minutes. Drain and rinse immediately.
Remove skin from chicken. Wash rice and spread in bottom of casserole dish. Combine cream soups, melted butter, French dressing and water. Pour about half of the mixture over the rice. Place the chicken breasts on top of the rice and pour remaining soup mixture over the chicken. Cover with the cheese, if desired. Bake in slow oven at 275°, uncovered, for 2 1/2 to 3 hours.
In kettle, cook noodles according to package directions. Drain. In saucepan, mix together soup and milk. Heat and stir until smooth. Add chicken, noodles, olives, mushrooms and 1/2 can French fried onions. Pour into greased 2-quart casserole dish. Bake, uncovered, in a 350° oven for 25 minutes. Remove from oven. Top with remaining French fried onions and bake for another 5 minutes. May substitute turkey for chicken.
Take a large kettle, fry beef; add all remaining ingredients. Cook until potatoes are tender.
Wash mushrooms and remove stems. Dice stems; set aside. Simmer mushroom caps in 1 1/2 cups water for 10 minutes. Remove and set aside. Mix crabmeat, margarine, bread crumbs, lemon juice and mushroom stems. More lemon juice may be added if needed. (Stuffing needs to be wet.) Stuff mushroom caps and place in baking dish. Pour juice from cooked mushrooms over caps. Bake 20 minutes at 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onions and garlic; cook, stirring 5 minutes. Stir in tomatoes, 1 teaspoon salt, the sugar and basil. Bring to boil; reduce heat to low. Cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.
Mix corn meal, flour, melted 1/2 stick butter, 2 eggs and milk together; bake in a 9 x 13-inch baking pan. Bake at 400° until cornbread is done. Cool and crumble in a very large mixing bowl. Add finely crumbled saltine crackers. If crackers are not crisp, place them in microwave for a few seconds to dry them out. Add crumbled stale bread, onions, celery, celery salt, pepper, eggs and broth (or margarine and water). Mix together well. Batter will be very loose. Bake at 375° for 45 to 60 minutes.
Cook onion and garlic until tender. Add water, potatoes, sausage, beans and bouillon. Heat to boiling, then simmer, covered, 15 minutes. Add cabbage, tomato paste and vinegar. Simmer 30 minutes or more.
Mix all together but save 1/2 of grated cheese to put on top. Bake in 350° oven until brown (about 1/2 hour). Use a 1 1/2 to 2-quart casserole. Makes 6 to 7 servings.
Preheat oven to 400°. Mix shortening, sugar and eggs thoroughly. Mix remaining ingredients together; add to shortening mixture. Form into 1-inch balls; roll in cinnamon and sugar mixture. Bake for 8 to 10 minutes.
In a bowl, combine first 9 ingredients; set aside. On a lightly floured surface, roll out 1/4 pastry into a 8 inch circle. Mound 1 c. filling on 1/2 of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal. Place on ungreased baking sheet. Repeat with remaining. Cut slits in top of each and brush with cream. Bake at 450° for 20-25 minutes or until golden brown. If using pre-rolled pastry, cut each circle in half. Mound filling 1/2; fold pastry over, forming a wedge.
Combine cake mix, pudding mix, oil, sour cream, water and vanilla. Beat in eggs slowly and mix well. Fold in chocolate chips and nuts. Bake in greased and floured 10 inch tube or Bundt pan at 350° for 45 to 50 minutes, or until cake tests done.
Put milk and butter in a heavy saucepan. Heat to scalding and remove from heat. Beat whole eggs (slightly). Add sifted sugar, a little at a time, stirring all the while. Add vanilla; then stir in the milk. Put in unbaked crust and bake at 400° until firm in the middle. Makes 2 small pies or 1 large pie.
Soften yeast in warm water. Heat cottage cheese until lukewarm. Remove from heat and add sugar, onion salt, butter, dill seed, salt, soda, egg and yeast mixture. Add flour gradually, beating well after each addition. Let rise until double (1 hour approximately). Stir down and put into 2 bread pans. Let rise again until light, 30 to 40 minutes. Bake at 350° for 30 minutes. Brush with butter after it's out of the pans.
Remove and discard fat from meat. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature for 1 hour or refrigerate overnight, turning occasionally.
Drain pineapple, reserving syrup. Combine reserved syrup and cream cheese, mixing until well blended. Add pineapple and combine remaining ingredients; mix lightly. Chill and serve with cherry tomatoes and any type of crackers.
Whip shortening and hot water. Add dry ingredients. Makes 3 pie crusts.
Melt margarine. Add sugar and beat in egg yolks. Add almond extract flavoring and cool. Whip the whipped topping as directed. Fold into first mixture. Slice the cake into thin slices and arrange in single layer in a 9 x 13-inch pan. Pour half of filling over slices. Continue to arrange remaining slices on top. Top with rest of filling. Sprinkle the chocolate bars over the top. Freeze.
Brown meat in fat. Add remaining ingredients. Blend thoroughly. Cook over low heat 30 minutes, stirring occasionally. Serve on hamburger buns.
Preheat oven to 375°. Cover a 14-inch pizza pan with aluminum foil. Cut cookie dough into 1/8 to 1/4-inch slices. Arrange in slightly overlapping pattern in pan and press dough together to seal. Bake until puffed and golden, about 10 minutes. Cool completely.
Boil sugar, cinnamon and water to 238° or until strings from spoon. Remove from heat. Stir in nuts and cool on waxed paper. (Cools fast so have nuts ready to add.)
Brown ground beef, onion and bell pepper in skillet. In crock-pot, mix together all other ingredients. Add ground beef mixture and cook for 4 hours on high. Then serve.
Spread peaches in syrup in a 13 x 9 x 2-inch dish. Sprinkle with nutmeg and cinnamon. Layer cake mix evenly on top of peaches. Cut butter into thin slices; cover top of cake mix. Bake until completely brown.
In a saucepan, blanch snow peas for 1 minute. Remove from heat, drain and run under cold water. Blanch broccoli for 1 minute. Remove from heat, drain and run under cold water. Place snow peas and broccoli in a large bowl with tomatoes, mushrooms and olives. Cook the 2 pastas according to package directions. Drain and cool slightly. Combine vegetables, pasta and 1 tablespoon Parmesan cheese. Add dressing and mix well. Chill several hours before serving. Garnish generously with additional Parmesan cheese and serve.
In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add chicken and saute, turning once, until lightly browned, about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.
Remove sausage from casing and brown. Drain and break up into small pieces. Cool completely. Add cheese, Bisquick and water; mix well. Roll into 1-inch balls. Bake for 12 to 15 minutes on greased cookie sheet at 400°.
Combine and set aside sugar and flour. Bring to a boil in saucepan the oleo, cocoa and oil. Cool. Add all ingredients and pour into large cookie sheet and bake 20 minutes at 400°.
Mix dry cake mix and can of pineapple together in ungreased 13 x 9-inch cake pan until well blended. Bake in 350° oven for 35 minutes.
Slowly cook onion in butter in a saucepan until onion is tender. Add remaining ingredients. Cover. Simmer about 15 minutes.
Brown meats together and drain off grease well. Crumble bacon. Mix all together and bake at 350° for 45 minutes or can put in crock-pot for several hours.
Mix the crushed crackers and 1/4 cup margarine together to make pie shell in 9-inch pie pan. Saute onions in 2 tablespoons margarine on low heat until wilted and then pour in pie crust. Mix milk and eggs together with fork and pour over onions. Put grated cheese on top of pie. Bake on 350° for 45 minutes.
Shred bread. In 9 x 13-inch baking dish, place one layer of bread and follow with a layer of pineapple, cherries, pecans and Cool Whip. Start over with a layer of bread, etc. Refrigerate overnight for best results. Great for diabetics!
Combine pie filling and pecans in a 1 1/2-quart casserole. Microwave on High for 4 to 5 minutes, stirring after 2 minutes, until mixture is hot and bubbly. Combine biscuit mix and brown sugar in a bowl. Stir in buttermilk, mixing well. Drop biscuit dough in 6 spoonfuls onto hot pie filling. Combine sugar, cinnamon and nutmeg; sprinkle over dough. Microwave, uncovered, on High for 3 to 4 1/2 minutes, giving dish 1/2 turn after 1 1/2 minutes.
In large pan, mix the first 3 ingredients. Bring to boil; remove from heat. Add the remaining ingredients. Pour all into a greased and floured 9 x 13-inch pan (jelly roll pan). Bake at 350° for 30 minutes.