HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a casserole dish or oblong pan. Cover and bake at 350° for 1 hour. (All liquid should be absorbed when rice is done.)
Cream sugar, chocolate, Snowdrift and butter. Sift flour and baking powder together. Add flour mixture, egg and milk alternately. Add vanilla. Bake in tube pan at 300° for 1 1/2 to 2 hours.
Slice squash and chop onion; put both in saucepan with enough water to cover vegetables. Boil until tender. Take 1 pound hamburger and brown in skillet with a little salt. Drain the grease from the meat and the water off the squash and onion. In separate bowl mash the squash and onion; add hamburger meat, soup and cheese. Add crackers and egg. Mix well; add salt and pepper to taste. Spoon into casserole dish and top with crushed crackers. Bake at 350° until cheese melts and casserole browns good.
Dissolve jello in boiling water. Add strawberries with juice, undrained pineapple and bananas which have been mashed and whipped. Pour half mixture into a 8 X 12 inch pan and chill until set. Spread sour cream over top of congealed layer. Cover with remaining gelatin. Chill until firm.
I take my leftover mashed potatoes & corn and I mix them together in a bowl. Then I add onions, eggs and milk. Add salt & pepper to taste and stir until it is mixed good. Add enough flour to thicken. Drop 1 teaspoon at a time in hot oil and keep turning over until golden brown.
Brown chops in Crisco; remove. Add soup, milk and onion. Set aside. In 2-quart casserole dish, layer potatoes, cabbage and soup mixture and a little flour, salt and pepper. Put pork chops or steak on top. Bake at 350° for 1 1/2 hours, covered.
Combine all ingredients together and spread on sandwiches. Cut up apple real small and add, if you like.
Early in day: In oil in skillet, brown chuck. Add onions, garlic and green peppers; cook until onions are golden. Stir in tomatoes and the next 4 ingredients; simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water. Cover and simmer 10 minutes. Add olives; turn into 3-quart casserole.
Bring to boil 1 cup milk and 1 cup sugar. Add marshmallows and coconut; pour on cake while hot. Mix sugar, cream, butter and almonds. Let mixture come to a boil. Add 1 1/2 cups chocolate chips. Spread over coconut mixture while cake is still warm.
Brown sausage. In a large bowl combine eggs, bread, cheese, mustard, milk and salt and pepper. Mix well and then pour in greased 9 x 13-inch pan. Sprinkle browned sausage over all and bake at 350° for 45 minutes.
Mix meat with first 3 ingredients. Form into four 1-inch thick round patties. Wrap with strip of bacon and fasten with skewer. Combine and mix well all remaining ingredients. Pour into flat pan. Place patties in marinade and let stand in fridge for 30 minutes. Turn patties and marinate 30 minutes more. Remove and broil or grill outside to desired doneness. Outside grilling time: 40 minutes or more, turning frequently.
Every great chef has that one specialty that he wants to share with the world. Since the only other things I can do in the kitchen are make instant coffee and prepare hard-boiled eggs, I thought it important to share Breakfast By Byron. I recommend serving this treat for those special weekends when you have time to pamper yourself.
Cut the bacon in small pieces and add the chopped onion and saute. Set aside. Brown the hamburger and drain. Mix bacon, hamburger, onions and rest of ingredients and pour into casserole. Bake at 375° for 30 minutes. Serves 8 to 9.
Add Salad Supreme seasoning to spaghetti. Add dressing mix. Add remaining ingredients. Chill.
Mix cream cheese and powdered sugar until creamy. Spread over pie crusts. Sprinkle pecans over cheese and sugar mixture. Spread pie filling over pecans. Top each pie with an 8 ounce container of Cool Whip. Refrigerate.
Cream sugar and oil. Add eggs and beat until smooth. Mix together next five ingredients and add to creamed mixture. Fold in carrots, bourbon and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for about 30 minutes or until top springs back to the touch. After semi-cool, remove from pan. When totally cooled, cut cake exactly in half crosswise.
Mix all ingredients together. Bake at 350 degrees. Makes about 20 dozen cookies.
Mix as directed on package. Pour into a 9 x 13-inch pan. Chill.
Wash and break off the woody base of the asparagus. Tie into a bundle and steam upright in 1 1/2-inches of water. Cook 5 to 8 minutes or until bright green and crunchy, not limp. Rinse under cold water and drain. Whisk the oil, lemon juice, mustard and honey in a bowl until emulsified. Add salt and pepper. Drizzle over the cold asparagus spears just before serving.
Melt margarine in medium cake baking pan. Mix bisquick, sugar and milk. Pour into pan; add drained can of peaches. Bake at 350° for 35 minutes.
Preheat oven to 350°. In a large bowl, beat Crisco, sugars, eggs and vanilla until creamy. Gradually add flour, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet to cool. Makes about 4 1/2 dozen cookies.
Cook pasta noodles; drain. Rinse in cool water. In large bowl, combine cooked pasta, meat, vegetables and cheese. Add dressing; toss lightly. Chill. Makes 6 servings.
Unroll crescent rolls, spread flat into two rectangles and press the seams together. Beat cream cheese until smooth. Add the salad dressing and mix well. Spread mixture on rectangles. Roll up, jelly roll style. Wrap tightly in waxed paper. Chill until firm. Slice thinly. Bake at 350° for 10 to 15 minutes or until brown. Serve warm.
Thaw spinach and squeeze out the excess water. Combine spinach, sour cream and party dip mix. Stir in green onions and water chestnuts. Chill for 1 hour.
Mix all of the ingredients together and put in a 13 x 9 x 1-inch pan. Bake at 350° for 35 to 45 minutes. Bread crumbs may be sprinkled on top.
Place package of fruit in hot water to thaw for 10 minutes. Drain berries, reserving syrup. In a bowl, dissolve gelatin in the boiling water. Add ice cream by spoonfuls, stirring until melted. Add lemonade concentrate; stir until melted. Add the reserved syrup. Chill until partially set. Fold in the drained berries and pecans. Turn into a 6 cup ring mold. Cover; chill in refrigerator for 6 to 24 hours. Before serving, unmold onto a serving plate. Makes 8 to 10 servings.
Cream shortening with sugar in a mixer. Add sifted dry ingredients alternately with milk; beat 1 minute. Add egg yolks, then vanilla and beat 3 to 4 minutes with mixer. Grease and flour loaf pan. Add cake batter. Bake at 325° for 1 hour and 20 minutes, until it springs back when touched. Cool slightly, then remove from pan. Dough will also make 3 layers. Grease and flour pans and cover them with waxed paper, greased on both sides. Bake at 350° until it springs back when touched.
Combine all ingredients. Pour into a 1 1/2-quart casserole dish. Bake in 350° oven for 25 minutes. Do not substitute salmon.
Cook rice in 4 cups of boiling water. Add salt to taste; set aside to cool. Clean chicken thighs and remove skin. Place in pan. Salt to taste. Add onion and green onions, as well as tomatoes. Sprinkle with black pepper and hot sauce. Add water and cook until well done. Remove bones. Add cooked mixed vegetables to chopped chicken; mix well and add to cooked rice. Toss well together with soy sauce.
Dissolve jello in boiling water. Add tomatoes and Tabasco sauce. Pour mixture into a mold and refrigerate until congealed. Serve unmolded onto lettuce and with Horseradish Dressing. Serves 6 to 8.
Drain oranges; reserve juice. Add water to make 1 cup. Dissolve gelatin in boiling water. Add all liquid. Add sherbet by spoonfuls. Stir until melted. Chill 20 minutes or until thick. Fold in oranges, reserving a few for garnish. Pour into bowl or serving dishes. Chill until set. Garnish with oranges and/or mint leaves.
Combine first 6 ingredients. Mix well. Divide mixture into 8 portions and shape into croquettes; roll in cracker crumbs. Place on lightly greased 15 x 10 x 1-inch jelly roll pan. Cover and refrigerate up to 24 hours. Combine butter and paprika. Drizzle over croquettes. Bake at 375° for 20 to 25 minutes, or until golden brown.
Beat the cream cheese until smooth. Add pepper, onion, pineapple, salt and 1 cup pecans. Shape in ball. Roll in remaining pecans. Chill 1 or 2 hours. Garnish with fruit and serve with crackers.
Combine cream cheese and butter, beating until light and fluffy. Gradually add sugar, beating well. Stir in remaining ingredients.
Cut venison into strips. In a container combine the remaining ingredients, mixing well. Place meat in marinade overnight. Turn if necessary.
Combine frosting mix (dry), corn syrup and butter in top of double boiler. Stir in milk. Cook over rapidly boiling water for 5 minutes, stirring occasionally. Remove from heat and cool. Add marshmallows, almonds and vanilla. Store leftover sauce in covered container in refrigerator.
Dissolve jello in boiling water; add ice cream and drained peaches. Let set a few minutes. Fold in whipped cream. Pour into 9 x 13-inch pan and chill until firm.
Place chicken in large pot and add the next 6 ingredients. Cover and simmer 1 hour. Remove chicken from broth. Reserve broth. Heat oil in skillet. Brown chicken on all sides and arrange in baking pan. Add pineapple juice to broth; heat and pour over chicken. Arrange pineapple chunks over chicken. Bake in oven at 350° for 30 minutes. Lift chicken and pineapple chunks onto a serving dish and garnish with the remaining fruit. If desired, thicken the gravy with several tablespoons of flour which have been blended with a little water; serve gravy separately. Number of Servings: 6.
Cut meat into small pieces and fry in oil and water. Add the onions. When tender, add sliced mushrooms, peppers, tomatoes, wine, savory, salt and parsley with a little water and mix. Pour into earthenware dish or bowl. Bake at 375F for 30-40 minutes.
Bring to a boil sugar, water and pineapple. Add Jell-O. Mix and let set until partially set. Add cheese, Cool Whip, celery and walnuts. Chill.
Mix all ingredients in blender until smooth and creamy. Serve with raw vegetable sticks.
Peel and slice onions into thin rings. Saute in butter until limp or opaque. Pour half of buttered onions into 1 1/2-quart casserole dish. Cover with half of Parmesan cheese and half of crumbled crackers. Repeat layers, ending with layer of crumbled crackers and bake, uncovered, at 325° until golden brown, about 30 minutes.
Mix together and shape into a ball and refrigerate. Top with chopped pecans. Olives can be omitted, but it is important for the taste to put the onion in.
Mix ground beef, salt and onions in the warm water. Cook over medium heat, stirring occasionally, until beef is done. Drain off water. Add sugar, chili powder and catsup to beef. Mix well. (May use white sugar.)
Beat oleo, powdered sugar and oil. Add vanilla, flour, salt, soda and cream of tartar. Mix well and chill. Roll into a small ball. With end of thread spool, press out ball leaving a design. Bake on ungreased pan at 350°, about 10 minutes. Makes about 8 to 9 dozen cookies.
Cream together the margarine and sugar. Add egg. Stir together the flour, baking soda, nutmeg, cloves and cinnamon. Add dry ingredients with milk to egg mixture. Stir all together. Add apples, raisins and nuts; mix well. Drop onto greased cookie sheet. Bake at 400° for 10 minutes.
Heat milk. Mix together egg, sweetener and vanilla. Add egg mixture to milk. Bread bread into small chunks in baking dish. Pour egg and milk mixture over bread, allowing a few pieces to float on top. Bake at 325° for 20 to 25 minutes. Set baking dish in pan of water to bake.
Mix all ingredients together. Cover with crumbs; use Rice Krispies or corn flakes. Use 9 x 9-inch pan. Bake at 350° for approximately 1 hour until firm.
Melt butter; stir in flour, salt, pepper, sugar and onions. Add sour cream gradually, stirring occasionally. Cook until thickened. Fold in green beans; heat thoroughly. Pour into greased 1 1/2-quart casserole. Combine Special-K and grated cheese; sprinkle over beans. Bake in a moderately hot 400° oven about 20 minutes. Yield: 6 servings, about 3/4 cup each.
Soak tomatoes, onions, celery, green pepper and salt several hours or overnight. Drain. Put in large pot and add sugar, brown sugar, pickling spice and white vinegar. Cook 30 minutes. Pack in hot jars. Process 10 minutes. Sugar, vinegar and spices can be boiling when adding vegetables. Hot pepper can also be added.
Combine flour, salt and pepper; set aside. Beat together the margarine and cheese until light and fluffy. Stir in cereal. Add flour mixture; blend well. Drop rounded teaspoonfuls onto ungreased cookie sheet. Flatten with a fork dipped in flour. Bake at 350° for 12 minutes, or until lightly browned around the edges. Cool on wire racks. Makes approximately 5 dozen.
Brown hamburger, onion, salt, pepper and garlic. Drain grease. Add Dale's steak sauce and mushroom soup. Simmer 10 minutes. Serve over rice, noodles or baked potatoes.
Combine soup and 1/2 cup milk in baking dish. Add chicken, peas, pepper and onion. Combine baking mix and 1/3 cup milk in bowl. Drop by spoonfuls over chicken mixture. Bake at 450° for 20 minutes or until biscuits are brown.
Mix sugar, syrup and water together. Place in a heavy saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310°. Remove from heat. When boiling ceases, stir in flavoring and coloring. Pour mixture into buttered cookie sheet. The mixture will get hard, break into pieces. (I cover a hammer with a plastic bag to break into pieces.) Put into an airtight container and sprinkle lightly with powdered sugar.
Combine in 1 1/2-quart bowl. Cook in microwave on High for 4 minutes. Stir. Cook for 4 more minutes. Add 1 teaspoon butter and 1 teaspoon vanilla. Stir. Cook for 1 minute. Remove from microwave. Add 1 teaspoon baking soda. Stir rapidly. Spoon out rapidly onto greased cookie sheet. Cool and break into pieces.
Knead margarine, powdered sugar and peanut butter together until well blended. Roll into balls. Melt Hershey bars and paraffin in double boiler over hot, not boiling, water. Dip peanut butter balls in melted chocolate. Place on waxed paper to cool.
Mix all ingredients together and put into a blender. Blend until mixture is thoroughly blended and foamy.
Cream Crisco and sugar. Add eggs. Mix dry ingredients and add to mixture alternating with the milk. Add molasses and last the bananas. Bake at 350° for 30 to 40 minutes.
Mix all except sugars and chill overnight. Next day, shape like strawberries and roll in colored sugars.
Mix all ingredients with salt and pepper to taste on fillets. Cook all day in crock-pot. Serve over rice.
Cream some potatoes; set aside. In skillet, brown ground beef with onion. Sprinkle with salt and pepper. Drain meat. Pour into casserole dish. Top with creamed potatoes, then add grated cheese on top. Bake at 350° until cheese melts.
Cube both cheeses. Place in a microwave-safe bowl, add soup. Fill soup can about 3/4 full with milk. Pour over cheeses. Microwave on High for 5 minutes. Take out and stir. Microwave again until cheese is melted, approximately 4 to 5 minutes. Use as a sauce or dip.
In a 9 x 12-inch pan, mix all ingredients. Bake at 350°.
In bowl, combine beef with next 7 ingredients; mix well. Shape mixture into 4 patties. Broil on rack 6-inches from source of heat, about 5 minutes on each side, or until done to taste. Top each burger with 2 tablespoons yogurt and garnish with cilantro or parsley.
Mix and cook slowly until thick. Can in jars. Use the water-bath method of processing.
Mix sugar and oil; add eggs. Add soda to buttermilk. Mix flour and spices. Add flour and buttermilk mixture alternately to egg mixture. Pour in cake pan and bake at 350° for 45 minutes or until done.
Cut ribs into serving pieces. Brown in hot fat. Pour off drippings. Season ribs with salt and pepper. Add onion. Combine remaining ingredients and bring to boil. Pour over ribs. Cover tightly and cook slowly for about 2 hours or until meat is tender. Thicken sauce, if desired. Makes 6 to 8 servings.
Brown hamburger and onions. Break up and stir in Rice's chili. Add catsup, brown sugar and Worcestershire sauce. Simmer, stirring occasionally. Mixture will be thick.
Cut bacon into 1/2-inch strips. Cook bacon, onion rings and green pepper until vegetables are tender; drain. Combine bacon, onion, green pepper, baked beans and barbecue sauce in a 2-quart casserole dish; cover. Bake at 350° for 30 to 35 minutes. Garnish with additional cooked bacon strips, if desired. Yields 6 to 8 servings.
Boil eggs at least one hour, drain and then run cold water over to cool. Remove shell, cut each egg in half and place yolks in bowl. Add Miracle Whip and mustard to egg yolks. Whip well until mixture is almost smooth. Place mixture back into eggs, garnish with paprika. Let chill overnight.
Combine first 5 ingredients in a bowl; make a well in the center. Combine egg, milk, apple and butter; add to dry ingredients, stirring just until moistened. For each pancake, pour about 1/3 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
Cook rice according to directions on box. Cut cheese in 1/2-inch cubes. Cook broccoli several minutes. Place all ingredients into large mixing bowl and stir until mixed or blend in blender. Pour into 2-quart dish and bake, covered, at 325° for 1 1/2 hours. Serves 8 to 10.
Mix all ingredients together. Pour into 3 round cake pans and bake at 350° for 15 to 20 minutes.
In a large bowl, combine potatoes, onion, parsley, chopped egg whites, pimientos and dill weed. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead. Yields 12 to 16 servings.
In a 9 x 13-inch pan, put 1/2 of the vanilla crumbs (crushed); spread with butter, egg and sugar mixture (put on in small gobs) then spread. Slice strawberries onto mixture. Then spread on whipped cream and the remaining cookie crumbs. Refrigerate for at least 6 hours. (Will keep leftovers after, covered for a day or two.)
Whip cream cheese until fluffy and add milk and whip again. Add lemon juice and vanilla. Slice 3 bananas in graham cracker pie crust shell (see following), then pour in filling. You can put a can of blueberry pie filling mix or cherry pie filling mix on top of the cream cheese mixture, then dip the other sliced banana in lemon juice and decorate the top. Refrigerate until set.
Mix all ingredients. Pour in casserole dish. Sprinkle Parmesan cheese on top. Bake at 350° for 40 minutes.
In a saucepan combine gelatin and 1 cup juice. Stir over low heat until gelatin dissolves. Stir in crushed pineapple and cream of coconut. Stir in rum. Chill until mixture mounds when stirred. Fold in whipped cream and pour into a 2-quart freezer container or souffle dish. Freeze until hard, then decorate with pineapple slices. Cover and freeze until ready to serve. Place in refrigerator 30 minutes before serving to make it easier to spoon.
Cook spinach; drain. In pot you cooked it in, put softened cream cheese and cream of celery soup. Heat until cheese is melted. Mix spinach, saltines, cheese and soup mixture. Put into casserole. Top with shredded Cheddar cheese. Bake 30 to 45 minutes at 350° until heated thoroughly.
Bake at 325° to 350° for 20 to 25 minutes.
Mix all ingredients (except zucchini) together. Add zucchini. Pour into a 9 x 13-inch (greased) pan. Bake at 350° for 25 minutes until golden brown. Makes 4 dozen appetizers.
Mix together to make crumbs. Reserve 3/4 cup crumbs for top.
Combine pulp, eggs, sugar, melted butter and milk. Thoroughly mix flour and other dry ingredients and combine with pulp mixture. Pour into greased loaf pan or large baking bowl. Bake at 325° for one hour, stirring often. Serve warm or chilled, topped with whipped cream.
Pour boiling water over nuts and dates. Add soda and cool. Mix other ingredients together. Add nuts and date mixture when cool. Grease two small loaf pans. Bake 1 hour at 325°. Watch.
Cover potatoes and garlic with cold salted water. Bring to boil, partly covered. Cook 30 minutes or until tender. Remove potatoes and garlic; boil the water until it is reduced to 1 cup. Peel potatoes and garlic (mash or rice) and whisk in enough potato water to bring potatoes to a thick creamy consistency. Season with salt and freshly ground pepper. Heat the olive oil. At the table, drizzle desired amount over each portion. Serves 4.
Place long sheet of wide foil in a baking pan. You need enough foil to seal the meat in. Place roast on foil. Pour in mushroom soup; sprinkle on onion soup mix. Fold foil over from sides and crimp edges, then fold ends to seal. Bake at 250° for 7 hours. Do not open and peek. Roast will make its own perfect gravy.
Blend corn syrup, butter, peppermint and salt. Add sugar. Mix until smooth. Knead food coloring in. Shape into small balls. Flatten with fork on wax paper that's lining baking sheet. Let dry. Makes 72.
Preheat oven to 350°. Grease 13 x 9-inch pan. Dump undrained pineapple into pan. Spread. Dump pie filling. Spread. Dump dry cake mix. Spread. Sprinkle pecans over cake mix. Put slices of butter on top. Bake for 48 to 53 minutes. Fast, easy and delicious!
Cook and drain macaroni. Brown turkey, onion and green pepper until veggies are tender. Add tomato sauce and spices. Bring to a boil. Reduce heat; simmer 20 minutes. In medium bowl combine egg and milk. Add macaroni and mix well.
Mix both cans of soup with milk. Mix with Tots, cheese and hamburger in pan or casserole dish. Bake at 350° for 30 to 45 minutes until bubbly. Serve after letting it set for 10 minutes out of oven.
Soak yeast in warm water with sugar. Mix milk, margarine, sugar and salt in a microwave bowl and warm until sugar is dissolved and margarine is melted. Cool to lukewarm and add vanilla. Meanwhile, beat egg in mixing bowl, add yeast mixture and milk mixture. Add enough flour for a soft dough. Cover and let rise until double in size. Pour out on well floured board or counter. Knead lightly. Roll out dough to about 1/4-inch thickness. Cover with filling. Pecans and/or raisins may be added if you choose. Roll up dough, jellyroll fashion, and slice about 3/4-inch thick, place on greased baking pan and let rise until double in size. Bake in 450° oven on lower rack of oven for 10 minutes. Glaze while hot.
Sift flour, baking powder, salt and sugar. Cut in shortening. Beat egg and pineapple juice; add to flour mixture. Add pineapple to mix only until flour is well moistened. Drop batter on greased baking sheet, shaping into narrow bars. Bake in hot oven at 425° for 12 to 15 minutes. Frost at once with Lemon Icing.
Sift flour, soda, salt and spices together. Combine butter, sugar, molasses and eggs and blend well. Add dry ingredients and beat until smooth. Add boiling water and stir until smooth. Bake at 375° for 30 minutes in large loaf pan. Frost as desired.
Mix all ingredients and pour into buttered casserole; sprinkle potato chips on top. Bake at 450° for 15 to 20 minutes.
Take skin off chicken breasts; turn breasts over in bowl of bread crumbs. Use a large roasting pan with a small amount of oil on bottom of pan. Set in chicken. Drain cans of potatoes; scatter between chicken. Put seasonings (sprinkle) over top. Cook at 350° for 1 hour. In the last 15 minutes, add onions to cook.
Cook whole zucchini in salted water for 10 minutes; drain. Cut in half lengthwise. Scoop out center, leaving 1/4-inch shell. Chop center portion and set aside. Melt butter in large saucepan. Saute mushrooms about 3 minutes. Add flour and oregano; remove from heat. Stir in Monterey Jack cheese and pimentos. Stir in reserved zucchini. Fill zucchini with mixture and sprinkle with Parmesan cheese. Broil for 3 to 5 minutes.
In saucepan, melt butter. Add garlic and cook until lightly brown. Slowly add chicken broth and tortellini. Bring to boil; slow cook 10 minutes. Add chopped spinach and stewed tomatoes. Cover and simmer 20 minutes. Serve in soup bowls; garnish with Mozzarella cheese and pepper. Bon appetit!