HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium saucepan, combine water, rice and bouillon; bring to boil. Reduce heat; cover and simmer 15 minutes or until rice is tender. In large bowl, combine all ingredients except 1/2 cup Colby cheese. Mix well. Turn into buttered 1 1/2-quart baking dish. Bake 20 to 25 minutes. Top with remaining 1/2 cup cheese. Bake 3 minutes longer or until cheese melts. Let stand 5 minutes. Garnish as desired. Refrigerate leftovers. Serves 6.
Cream together sugars, pudding mix and margarine. Add eggs and blend well. Then add the dry ingredients. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Flatten slightly. Bake at 350° for 10 minutes.
In a 3-quart saucepan, combine all ingredients and bring to a boil. Reduce heat; simmer, covered, for 20 to 30 minutes, until vegetables are cooked. Stir occasionally. Remove cloves before serving. Makes 6 to 8 servings. Serve with crisp French bread or breadsticks, if desired.
In a saucepan, mix together the cream, sugar and gelatin. Heat the mixture over low heat until the sugar is dissolved, about 5 minutes.
Combine ingredients. Pour into a greased 1 1/2 quart casserole dish. Top with croutons. Bake in a 350° oven for 20 to 30 minutes or until heated through entirely.
Heat oil in skillet. Brown pork medallions after seasoning lightly with garlic powder. Place in baking dish. Mix leek soup with water. Pour over pork slices. Cover tightly and bake at 350° until done. Serve with rice or potatoes and vegetables.
Cook spinach in salted water. Melt 2 tablespoons butter in skillet. Add flour and stir. Add milk; cook until thick. Remove from heat. Add spinach, eggs, chopped onions, nutmeg, salt and red or white pepper to taste. Pour into a baking dish. Top with grated cheese, then crumbs on top of cheese. Dot with 3 tablespoons of butter. Bake at 350° for 1/2 hour.
Layer first 5 ingredients in order. Mix together mayonnaise, Parmesan cheese and sugar. Spread on top. Top with crumbled bacon, eggs and tomatoes.
Boil rotini until just cooked, but not too soft. Rinse in cold water. Combine pasta with chopped green pepper, olives, dressing and 1/2 bottle of Salad Supreme. Mix and chill.
Sift together flour and baking powder. In separate bowl, beat eggs until light. Add sugar and anise seed. Mix well. Add lemon peel and flour mixture. Mix well. Chill one hour or until firm enough to handle. Roll dough to 1/2-inch thickness. Use springerle mold or your favorite cookie cutter. Place on cookie sheet 1/2-inch apart and leave exposed to air overnight. Preheat oven to 350° and bake 30 minutes or until done. Store covered. Best to wait three weeks before serving. Will keep for months. Makes 2 1/2 dozen.
Combine grape and lemon juice. Bring to a boil. Reduce heat and simmer for 4 minutes. Soak gelatine in cold water. When dissolved, add to hot grape juice. When cool, pour into small jars and refrigerate. This is about 14 or 15 calories per tablespoon.
Boil chopped broccoli and drain. Saute onion in butter until soft. Combine soup, onion and mushrooms and mix with broccoli and crumbled cheese in pan. Heat on low until cheese melts. Add almonds and stir well. Serve hot in chafing dish as a cocktail dip with Melba toast or your favorite cracker. Serves 25. As a vegetable casserole, bake at 350° for 30 minutes until hot and bubbling. Serves 8.
Mix flour, sugar, salt and cocoa. Add mayonnaise and mix well. Mix soda into warm water and add to the flour mixture. Mix well and add the vanilla. Don't overbeat. Bake at 350° in 9 x 13-inch pan for 30 minutes or until sides pull away from pan.
Cream butter until smooth; gradually blend in 3 cups of sugar and salt, adding strawberry juice and cream from time to time to produce a smooth spreading consistency. Spread on cakes, serving out part of the icing. Add rest of sugar to make the mixture stiff enough to hold its slices of strawberry. Enough icing for 2 (8-inch) layers or 16 small cupcakes.
Mix flour with salt. Add egg and water. Knead lightly. Cover dough with towel and set aside. Saute onion in vegetable oil; mash potatoes. Add onion to potatoes and mix well. Season with salt and pepper to taste. Cool. Roll dough thin. Cut into rounds with water glass. Hold round in palm of hand; place spoonful of filling in center. Fold in half. Press edges to seal; place on dry towel and cover.
Soak bread in milk. Mix with pork, beef, onion and seasonings. Knead well. Shape into balls and brown in pan on top of stove. Place in roasting pan. Add water to drippings in frying pan. Scrape loose any browned bits of meat and pour this over the meatballs in the roaster. Bake 1 hour at 300°. Add potato water to broth and thicken with cornstarch for gravy.
Mix sugar, eggs and oil, beating well. Next, add plums and continue beating. Mix dry ingredients together and add gradually to wet mixture. Add chopped nuts last and pour into a well-greased tube or loaf pan. Bake at 325° for 55 minutes. Ice with caramel icing if desired.
Melt butter, in saucepan, over low heat. Stir in flour and celery salt. Add milk gradually; stir until thickened and smooth. Stir in mayonnaise.
Brown meat in oil with salt and pepper; drain; put in crock-pot with rest of ingredients except wine and sour cream. Cook on low heat for 8 to 10 hours. To serve, turn to high heat setting until bubbly; blend in wine and sour cream; cook another 15 minutes. Serve over hot noodles.
Mix cottage cheese with Jell-O. Drain pineapple and mix with cottage cheese mixture, then blend in Cool Whip. Keep cool in refrigerator.
Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onions and ginger. Stir-fry for 1 minute. Push vegetables aside; pour egg into skillet and scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce; stir until thoroughly heated. Makes 4 servings. Each serving is 189 calories.
Thoroughly cream shortening and sugar. Add eggs and vanilla. Beat well. Sift dry ingredients and add to creamed ingredients. Add remaining ingredients. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Serves 6 dozen.
Mix jello and boiling water. Add rest of ingredients. Stir well and chill.
Peel and cube eggplant. Boil in salted water until tender; drain. Brown onions in 1/2 stick butter. In casserole dish, combine eggplant, 1 cup grated cheese, onions and soup mix; mix well. Top with cracker crumbs. Pour remaining butter over cracker crumbs. Bake for 20 minutes at 350°.
Over medium heat, add beer to Cheddar cheese. Stir until thick and creamy. No lumps! Add chunky salsa; chop jalapeno pepper and add to mixture. Stir over heat for 5 to 10 minutes. Serve in bowl with tortilla chips!
Cream shortening and sugar together; add egg and beat well. Stir in lemon juice and bananas. Stir in flour, baking powder and soda that have been mixed together. Bake at 350° for 1 hour in loaf pan, depending on your oven.
Combine all cheese, Worcestershire sauce, onion or garlic and olives; blend thoroughly with an electric mixer until smooth. Chill overnight. Form into a ball with your hands. Roll 1/2 of the ball in chopped walnuts and other half in minced parsley. Arrange walnut halves around center of cheese ball. Serve on a tray with assorted crackers and pretzel sticks.
In large bowl, combine popcorn, cereal and pretzels. Combine butter and taco seasoning and drizzle over mixture. Sprinkle with Parmesan cheese. Cool completely and store in airtight container. Serve with Cheddar cheese squares.
Mix vanilla pudding with milk. Put a layer of graham crackers on bottom of casserole. Spread half of pudding on top. Spread half of Cool Whip on top of pudding. Put a layer of graham crackers on top. Repeat layers again of pudding, Cool Whip and graham crackers. Spread fudge icing on top. Better when fixed a day in advance. Can freeze and serve partially frozen.
Make marinade. Place roast in a large plastic bag and pour marinade over it. Close bag and refrigerate overnight. Remove meat from marinade. Place on rack in shallow roasting pan. Roast, uncovered, at 325° for 2 1/2 to 3 hours. Baste occasionally with the reserved marinade during the last hour of cooking. Yield: 8 to 10 servings.
Mix and bake in 325° oven for 1 hour. Remove from oven and cool. Put in containers for freezer and freeze. Add salt, pepper or sugar to taste when heating to serve.
Cut cake into 3 even layers, set aside. Mix together in large bowl; crushed pineapple (drained) vanilla instant pudding and cool whip mixture. Place layer of cake on plate, with cool whip mixture. Place 2nd layer on first and cover top and sides with cool whip mixture. Place 3rd layer on 2nd layer and cover top and sides of entire cake, continue to cover until all cool whip mixture has been used. Refrigerate till ready to eat.
Put cream of chicken soup and milk in casserole dish. Stir well. Stir in chicken and vegetables. Put water and butter in bowl and stir until butter has melted. Add stuffing and stir until moist. Spoon stuffing mixture on top of casserole. Bake uncovered at 350° for 45 minutes.
Cream butter and sugar. Add eggs (well beaten). Add milk alternately with flour, baking soda and baking powder. Add creamed bananas. Add vanilla. Bake 40 minutes at 350°.
Heat oven to 325°. Line baking sheet with foil; melt butter. Grind pecans (1 cup) and sugar in food processor. Combine nut mixture, flour, baking powder and salt. Beat together butter, vanilla and egg; stir into flour mixture. Mix well and divide batter into thirds. Chop cherries and raisins; stir into 1/3 of mix along with oats. Drop by teaspoonfuls about 3 inches apart. Bake about 8 minutes or until golden brown. Drop next 1/3 of mix by teaspoonfuls. Flatten slightly and place a pecan half on top. Bake 8 to 10 minutes or until golden brown. Drop remaining 1/3 of mix by teaspoon about 5 inches apart; flatten slightly. Bake for 8 to 10 minutes. Melt chocolate chips and drizzle melted chocolate over tops of plain cookies or all.
Boil potatoes (with skins on) until tender. Cool thoroughly. Peel and grate potatoes. Add butter to soup and warm until melted. Remove from heat. Add to soup sour cream, green onions, salt and pepper. Grease 9 x 12-inch pan. Layer potatoes, soup mixture and cheese. Repeat twice. Top with remaining cheese (1/2 cup in reserve). Bake at 350° for 30 minutes. Serves approximately 15 to 20.
Spray 9 x 13-inch pan with Pam; arrange chicken breasts in bottom. Salt and pepper. Drain sauerkraut slightly and place over chicken. Cover with Swiss cheese slices, pour dressing over cheese and cover with foil. Bake 1 1/2 hours at 275°. Do not open foil during baking.
Pour sugar over peaches. Let set 3 hours or overnight. Pour vinegar over them. Cook very slowly until they are dry. Stir constantly. Pack in hot jars and seal.
Mix sugar and cocoa. Add butter and milk. Microwave on High 2 minutes. Add vanilla and beat with hand held mixer. Put in buttered 8-inch square dish. Refrigerate.
Fry butter, broccoli and onion in skillet, slowly, 10 to 15 minutes. Add soup, Cheez Whiz and milk; mix well. Mix in rice; simmer or bake. Serves 12. Great for covered dish dinners.
Spread macaroni and cheese in baking dish (9 x 9-inch). Mix prepared hamburger with pizza sauce and pour over top of macaroni. Top with Mozzarella cheese and pepperoni. Bake at 350° for 20 to 30 minutes or microwave until thoroughly warm.
Mix all ingredients. Form into roll. Roll in chili powder. Chill until firm. Serve on crackers.
Heat oven to 400°. Empty potatoes into ungreased 2-quart casserole. Cook and stir ground beef, green pepper, onion and salt in 10-inch skillet until beef is brown. Drain. Stir in sauce mix, chili powder, water and beans. Stir into potatoes. Cover and bake until potatoes are tender, about 40 minutes. Sprinkle with shredded Cheddar cheese, if desired. Let stand 5 minutes before serving. Yields 4 to 6 servings.
Combine flour with salt in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with a fork. Add water to driest particles, pushing lumps to side until dough is just moist enough to hold together. Form into a ball. Flatten into 1/2-inch thickness; smooth edge. Roll out on floured surface 1 1/2 times the size of the inverted pie plate, 9-inch. Fit loosely into pan. Fold edge to form a standing rim. Flute.
Mix ingredients together. Put in freezer and freeze. Can add peaches, strawberries or whatever if desired.
Cook the first 3 ingredients until brown. Add the next 6 ingredients. Simmer until thick, then add mustard and ketchup.
Pound flank steak with mallet until 3/4-inch thick. Spread dressing mixture over all. Roll up as jelly roll. Tie securely in several places. Brown in butter in Dutch oven. Add beef stock. Cover. Bake in 325° oven for 1 1/2 hours. Thicken gravy. Serve with mashed potatoes.
Mix rice with mushroom soup in casserole dish. Add milk to mixture. Place chicken breasts on top of mixture. Pour dried Lipton soup on top of chicken. Cover with foil and bake at 375° for one hour.
Combine first 4 ingredients; set aside. Combine oil, eggs and sugar; mix well. Gradually add dry ingredients to creamed mixture. Stir until all ingredients are moistened. Stir in strawberries and pecans. Spoon mixture into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Remove to wire rack and cool completely. Yields 2 loaves.
Combine apple juice, sugar, milk, vanilla and salt. Using a whisk, gently fold in whipping cream until frothy and well combined. Serve immediately or refrigerate, covered, several hours or overnight. Cream will rise to top of mixture. Whisk again before serving. Sprinkle with nutmeg. Serves 12.
Prepared the night before, it's ready to serve in no time. Makes 6 to 8 servings.
Combine all ingredients (except pecans) and shape into a ball. Roll in chopped pecans.
Mix well, roll in balls. Dip in sugar and flatten with fork. Bake at 350° for 8 to 10 minutes.
Preheat oven to 375 degrees. In a medium skillet, cook beef and onion until beef is brown and crumbly (about 10 minutes). Drain well. Add enchilada and tomato sauces to skillet; stir well. Cook until slightly thickened, about 10 minutes. Spoon beef mixture into a 2 quart baking dish. In a separate small bowl, combine beans and evaporated milk. Then, spread over beef mixture. Arrange whole tortilla chips around the edge of baking dish. Top casserole with crushed chips. Sprinkle cheeses over the top. Bake casserole until hot and bubbly, about 20 minutes.
Cream sugar and butter together. Sift together flour, baking powder and salt, then add to the butter mixture alternately with flour and pineapple juice. Mix well. Flour all fruit and add to mixture. Add almond flavoring. Fold in beaten egg whites. Pour into tube pan. Bake at 350° for 1 1/2 to 2 hours until done.
In a spring-form pan, pour melted butter over graham cracker crumbs forming a crust in pan and around the sides. In a bowl, mix eggs and sugar until well blended. Add cream cheese and vanilla. Continue to mix until well blended. Pour in pan. Bake at 350° for 40 minutes. Wait to cool and pour favorite topping (e.g., Comstock Cherry Pie Filling).
Mix all ingredients together. Spoon into hot dog buns. Place in a 350° oven until cheese melts. Serves 8.
Fold pie filling and pineapple together. Gently stir in milk; fold in Cool Whip until well blended. Sprinkle with chopped nuts. Cover with foil and refrigerate. Can be frozen. Keeps for a long time in freezer. Also good with peaches, blueberries or strawberries.
In a bowl combine the shrimp and scallops. Divide the mixture among 4 well-buttered 5-inch gratin dishes and sprinkle each dish with sherry. Mince together the parsley and garlic and in a bowl combine the mixture with scallion and oregano. Stir in bread crumbs, salt, cayenne and pepper. Sprinkle the mixture over the seafood and drizzle it with butter. Bake the dishes in the upper third of a preheated hot oven (400°) for 12 minutes or until the tops are browned. Serves 4.
Combine all ingredients and mix with apples. Let stand for sugar to dissolve, approximately 2 hours. Pack into sterilized quart jars. Seal and process in hot water bath for 50 minutes. Yields 7 quarts.
Cream sugars, shortening and peanut butter. Add eggs and vanilla. Add dry ingredients and mix well. Add chocolate chips. Drop by teaspoons on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt ingredients in a skillet. Bring to a boil. Mix into the popcorn. Put caramel corn into a 9 x 13-inch baking pan. Bake at 275° for 3/4 to 1 hour. Stir every 15 minutes. Recipe can be cut in half.
Cook potatoes until done, then add oil, vinegar, eggs, onion, pickles, mustard and mayonnaise. Mix well. Use hot or refrigerate.
Beat egg whites and 2 tablespoons powdered sugar until stiff. Cream oleo, 2 cups powdered sugar, melted chocolate and egg yolks until light and fluffy. Fold whites into creamed mixture. Spread onto crumb and oleo crust; freeze. Soften ice cream and spread over frozen mixture.
Grease a 9-inch square pan. Preheat oven to 350°. Melt margarine and unsweetened chocolate over low heat. Beat eggs until light and pale colored. Add eggs, sugar and flour to chocolate mixture. Cook for 25 minutes. Cool.
Mix peppers, sugar and vinegar in pot. Bring to a boil and boil 3 minutes. Add Certo and boil for 1 more minute. Let stand 5 minutes. Pour into sterilized jars and seal. Can use green or red food coloring.
In mixing bowl, combine flour, sugar and baking soda; set aside. In saucepan, mix margarine, cocoa, butter and water. Bring to a boil. Pour over dry ingredients. Mix with spoon. Add eggs and vanilla. Pour into greased baking sheet and bake at 350° for 20 minutes. Cool; top with peanut butter.
Mix all ingredients. Pour into greased and floured Bundt cake pan. Sprinkle extra wheat germ over top. Bake 30 minutes at 350°. Don't let the name fool you; even your kids will love this.
Cover raisins with 3 cups water. Add spices and cracked cardamon seeds and shells. Simmer covered for 2 hours. Remove from heat; add wine. Bring almost to a simmer (160°) for 2 hours. Leave overnight. Drain. Squeeze raisins to get all wine out. Put in bottles.
Beat softened cream cheese, condensed milk and lemon juice. Pour into pie crust. Top with pie filling. Refrigerate overnight.
Put all ingredients in double boiler and beat with electric mixer for 7 minutes or until mixture stand in stiff peaks. Add 1 teaspoon of vanilla and spread on cake.
In a saucepan, mix cranberries, onion, orange juice, ginger and cinnamon; bring to a boil, stirring occasionally. Pour mixture over chicken breasts that have been placed in a 13 x 9-inch pan. Cover and bake at 325° for 40 minutes or until chicken is very tender.
Melt butter or margarine. Add garlic, clams, parsley, soup and white cooking wine to taste until mixture is smooth. Remove from heat. Add sour cream and Parmesan cheese to taste; pour over fettucini. Serve with a nice salad and French bread.
Peel potatoes and cut into quarters (thick slices). Combine flour, cheese, salt, pepper and parsley in bag. Moisten potatoes with water and shake in bag, coating potatoes well with cheese mixture. Melt butter in a 9 x 13-inch baking pan. Place potatoes in layer in pan. Bake at 375° for 1 hour.
In large bowl, cut dates in small pieces and put soda over them. Add boiling water. When cool, add beaten egg. Add sugar and other ingredients. Mix and pour into 9-inch loaf pan. Bake 1 hour at 350°.
Cook onion and celery in butter until tender. Boil oxtails until tender, very tender. Stir in remaining ingredients and simmer until thick, for about 20 minutes. Serves 4 to 6.
Wrap each breast in dried beef and bacon strips. Use toothpicks to hold together. Place in a large Pyrex baking dish. Combine sour cream and soup (undiluted). Pour over top of chicken. Bake, uncovered, for 3 hours at 300°.
Mix all ingredients; mash fine with fork and roll into a ball. Serve with party bread. (Best if made day ahead.)
Mix all ingredients and pour into 2 (9-inch) baked pie crusts and bake for 30 to 35 minutes at 350°.
Form into small balls and roll in lightly beaten egg whites, then roll in chopped nuts. Bake 5 minutes in a 350° oven. Take out and thumbprint each cookie. Return to oven. Bake 8 minutes more.
Cook and drain spinach. Lightly beat eggs. Melt butter. Combine all ingredients and form into balls or patties. Freeze or bake on cookie sheet at 350° for 15 to 20 minutes until browned.
Mix together. Butter bottom of a 9 x 13-inch pan. Layer graham crackers on bottom. Spread 1/2 of pudding mix, then another layer of graham crackers. Put remaining pudding mix on, then another layer of graham crackers.
Mix together the cake mix, water, oil and gelatin. Blend in the eggs. Stir in the strawberries. Bake in 3 (8-inch) cake tins or 1 Bundt pan at 350° for 25 minutes. Cool on racks.
Cut grapefruit sections into 3 pieces. Toss avocados with all but 2 tablespoons juice reserved from grapefruit. Whisk together mayonnaise, remaining 2 tablespoons grapefruit juice and lemon juice. Season with salt and pepper. Line 4 plates with lettuce. Drain avocados and toss with grapefruit. Divide grapefruit mixture among plates. Top with onion. Drizzle with dressing and serve.
Preheat oven to 350°. Use cake mix; follow directions substituting 1 1/3 cup pineapple juice for water in batter. Bake in jelly roll pan for 15 minutes or golden brown.
Sift together sifted flour, baking powder and salt. Melt shortening and add brown sugar. Let cool slightly before beating in eggs, one at a time. Add sifted mixture, then nuts, chocolate chips and vanilla. Blend well. Pour into greased pan about 9 x 13-inch. Bake at 350° until done. Cool, cut into squares.
Mix all together and store in an airtight jar. Use 2 to 3 spoonfuls to 1 cup of hot water.
In one bowl, mix boiling water and molasses. Add flour and soda. In another bowl, mix the next 4 ingredients and add to first bowl, stirring just until blended. Put in a well-oiled, covered steaming pan. Place on a rack in a large, covered pan of simmering water, coming 2/3 of the way up the side. Steam for about 1 1/2 hours until firm, but moist (water needs to simmer, not boil). Cool 30 minutes and invert on small plate. Cool and wrap with Saran.
Butter a 2-quart casserole dish. Layer croutons, salmon and cheese. Combine beaten eggs and remaining ingredients. Pour over casserole. Microwave on High for 6 to 8 minutes. Let rest 5 minutes before serving.
Preheat oven to 375°. In medium saucepan, stir salad dressing and flour over low heat until smooth. Gradually add milk, stirring constantly over medium heat until thickened. Add Cheddar cheese and stir until melted. Layer broccoli and rice in a 12 x 8-inch baking dish. Top with half of the sauce. Sprinkle with 1/2 of the Parmesan cheese. Top with turkey, remaining sauce and Parmesan cheese. Bake 30 to 35 minutes or until sauce is bubbly.
Shell shrimp, leaving tail section in; devein. Cut shrimp through the back, leaving tail attached. In bowl, mix next 3 ingredients. Gradually stir in 1/4 cup corn oil until smooth. Pour 1 quart oil into heavy 3-quart saucepan, filling no more than 1/3 full. Heat oil to 375°. Dip shrimp into batter to coat. Add a few shrimp at a time to hot oil. Fry for 1 to 2 minutes or until golden brown. Drain on paper towel.
Brown hamburger. Add Italian seasoning and garlic salt to taste. Boil noodles. Combine all ingredients and cook covered for 30 minutes in oven.
Blend cream cheese and milk until smooth. Dissolve Jell-O in hot liquid and add sugar, vinegar, lemon juice and salt. When partially congealed, add cheese mixture. Blend with the fruit and nuts. Mold in desired shape.
Cut garlic in pieces. Cut tomatoes into quarters. Then cook garlic and tomatoes until cooked mushy. Then put through a strainer. Cut peppers and onions and cook in oil for 30 minutes, then put them through a strainer. Now mix tomato juice, onion juice, tomato paste, sugar, salt, sweet basil and oregano. Cook until thick, then pack in jars and seal. If they don't seal, cool pack for 2 1/2 hours. One-half bushel tomatoes and 8 small tomato pastes equal 7 quarts sauce. One bushel tomatoes and 1 gallon tomato paste equals 14 to 18 quarts.
Beat eggs, vanilla and oil then add other ingredients. Put in 2 greased loaf pans. Bake at 325° for 1 hour.