HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix rice, broccoli, butter, onion, milk, soup and Cheez Whiz, adding one ingredient at a time. Place in casserole dish. Bake at 350° for 35 minutes.
Mix all ingredients. Form into balls. Put into a covered container. Freeze. When ready to use, bake at 350° for 15 to 20 minutes.
Cook all ingredients together in a pot until ground beef is done. Use Ragu with nothing in it, approximately 1/2 of jar. Consistency should be thick. Meat mixture can be frozen in small containers and thawed and heated for use.
Bake immediately or divide into rolls and roll in waxed paper and refrigerate until cold. Slice and bake.
In blender, mix egg yolks, lemon juice, salt and pepper. Melt butter. Turn blender on high and gradually pour in hot butter and blend on high speed for three minutes. Sauce will thicken as it cools. Served over Chicken Le'Br'y. Recipe under "Meat."
Mix pudding and milk and beat with a mixer until thickened. Add sour cream and fold in cool whip. Make sure it is mixed well. Line bottom of a dish with wafers then add pudding and sliced bananas. Top with vanilla wafers.
Reserve 1 egg for garnish; chop remaining eggs. Combine chopped eggs, beans, celery, relish, onions and salt; toss together lightly. Blend in sour cream gently. Chill for at least 1 hour to blend flavors. Garnish with slices of reserved egg. Yield: 5 to 6 servings.
In a large bowl, combine 1 1/2 cups flour and next 5 ingredients; blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Brown celery and onion in skillet. Mix muffins, biscuits, eggs, sage and stock. Bake at 350° until light golden brown.
Put 2 scoops of vanilla ice cream in a tall glass. Fill the glass to the top with grape soda. Stir.
Cream butter and sugar together until fluffy. Add salt, syrup, eggs and vanilla. Sprinkle pecans on bottom of unbaked pie shell, then pour the filling over pecans. Bake at 450° for 10 minutes, then reduce temperature to 350° and bake 35 minutes longer. Outer edge of filling should be set, center slightly soft.
In a 5-quart Dutch oven, in very hot salad oil, gradually cook flour until dark brown. Stir in diced onion, diced green pepper, garlic, salt and diced celery. Cook until tender. Add tomatoes with their liquid, okra and water. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes or until mixture thickens. Add shrimp, crab and hot sauce. Cook 10 minutes. Serve in soup bowls over scoop of rice. Serves 8.
Pour boiling water over 100% bran and cool. Cream sugar and shortening. Mix bran into eggs. Add flour, 40% bran flakes, soda, salt, buttermilk, nutmeg, ginger and cinnamon. Refrigerate up to 30 days. Bake in greased muffin tins 25 to 30 minutes at 375° to 400°.
Brown hamburger, onion and salt together; drain. Combine with the spaghetti sauce. Add mushrooms, if desired. Add the oregano. Let simmer. Cook the lasagna noodles and drain. In a large baking dish, layer noodles and add sauce until all is used. Cover with shredded Mozzarella cheese. Bake at 350° for approximately 30 minutes.
Line a 9 x 13-inch pan with graham crackers and melted margarine. Mix 1 package lemon jello with hot water in separate bowl. Set until congealed to coat a spoon. Mix 1 cup sugar with 8 ounce package cream cheese and 2 teaspoons vanilla. Add cream cheese to jello mixture. Fold 9 ounces Cool Whip into sugar, cream cheese and jello mixture. Pour into pan and let set awhile. Top with cherry pie mix.
Combine (sift first 5 ingredients). Add eggs and oil, stirring until moistened (do not beat). Stir in vanilla, pecans, pineapple and bananas. Pour into pan (greased and floured). Bake at 350° until toothpick comes out clean.
Combine and put in a 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool completely.
Preheat oven to 425 degrees. Separate chicken wings at the joints, discarding the tips. Arrange the chicken in a 9 x 13-inch baking pan sprayed with nonstick cooking spray. Bake for 10 minutes. Combine the honey, bouillon, soy sauce, lemon juice, garlic powder and ginger in a small mixing bowl and mix well. Pour over the chicken, turning to coat. Increase the oven temperature to 475 degrees. Bake for 25 minutes longer or until the chicken is cooked through.
Dissolve dry yeast in warm water. Let stand 2 to 3 minutes. Place scalded milk, sugar and salt in large bowl. Cool to lukewarm. Stir yeast solution thoroughly and add to mixture. Add half the flour which has been sifted with the mace; beat well. Add eggs and cool melted shortening, stirring vigorously. Add remaining flour, stirring well. Place on lightly floured board and knead 3 minutes. Shape into small ball and place in greased bowl. Brush top lightly with shortening. Cover and let rise in warm place 45 minutes. Without punching down turn dough onto lightly floured board and roll to 1/2-inch thickness. Cut dough with 3-inch floured doughnut cutter. Place doughnuts on floured baking sheet. Let rise in warm place until very light, about 3/4 hour. Do not cover. Fry in hot fat 350° on both sides. Drain, cool, and roll in sugar. Makes 2 dozen.
Place chicken in a greased 2-inch baking dish. Combine mustard, brown sugar and ginger; stir well. Brush half of glaze mixture evenly over chicken. Cover and bake at 375° for 15 to 20 minutes or until chicken is done. Uncover and baste with remaining glaze mixture. Broil chicken 4 inches from heat 1 to 2 minutes or until brown. Transfer chicken to a serving platter and sprinkle with parsley. Makes 4 servings.
Bake a chocolate cake mix according to box directions. As soon as cake is done, punch holes in cake with end of handle of wooden spoon.
Save our 1/2 cup choice berries. Simmer 1 cup berries and 2/3 cup water about 3 minutes. Blend 1 cup sugar, 3 tbsp. cornstarch and 1/3 cup water and add to simmering mixture. Boil 1 minute, stirring constantly. Cool. Spread cream cheese over bottom of crust. Put 2 1/2 cups berries over cream cheese and cover with cooked mixture. Garnish with the 1/2 cup berries. Refrigerate about 2 hours until firm. Serve with ice cream or whipped cream.
Put 1 stick of butter in a glass baking dish. Melt in oven. Mix flour, sugar and milk in bowl. Pour fruit in pan with butter, then pour batter on top. Bake at 350° until golden brown.
Wash and dry lettuce leaves. Prepare a large platter lined with a bed of lettuce leaves. Arrange cold cuts and cheese attractively on lettuce. Garnish with pickled peppers, tomato wedges, artichoke hearts, mushrooms, olives and chick peas. Sprinkle with olive oil, oregano and vinegar. Serve with bread sticks or sliced Italian bread, if desired. Makes 8 to 10 servings.
Boil chicken and debone. Cook spaghetti in chicken broth. Saute onion and bell pepper in butter. Add milk, both cans of soup, pimento and salt and pepper to taste. Heat until mixture bubbles and add boned chicken. Drain spaghetti and add chicken mixture. Put in casserole and heat in a 350° oven about 30 minutes. Add grated cheese on top and put back in oven long enough for cheese to melt. Serve with a sprinkle of Parmesan cheese.
Mix melted butter and graham cracker crumbs together and press in bottom of 13 x 9-inch pan. Bake 10 minutes at 350° and cool. Mix sugar, eggs and 2 sticks softened margarine; beat until thick, about 10 minutes. Spread over crust. Drain the can of pineapple and spread over the sugar mixture. Slice bananas on top of pineapple. Spread Cool Whip on top and sprinkle with nuts and maraschino cherries.
Cut bread into 1-inch cubes. Place half in bottom of 9 x 13-inch pan. Mix chicken, onion, celery, pepper, mayonnaise, salt and pepper. Spoon over bread crumbs. Sprinkle remaining half of bread cubes on top. Combine eggs and milk. Pour over the top. Cover and chill overnight. Before baking, spoon soup over top and sprinkle with buttered bread crumbs. Bake at 350° for 40 minutes. Sprinkle cheese over top last few minutes of baking.
Cook green pepper, onion and rice in hot fat, stirring constantly, until lightly browned. Dissolve bouillon cube in hot water; add to rice along with the tomato sauce and meat; mix. Bring quickly to a boil. Reduce heat and simmer uncovered 5 minutes or until rice is tender. Makes 5 servings.
Combine first 3 ingredients in blender. With blender on high, add ice cubes, one at a time, processing until smooth after each addition. Serve immediately. Makes 2 cups.
Beat eggs lightly with oil and seasonings. Stir in onions and squash. Mix together the Bisquick mix, cheese and cream-style corn. Stir into egg mixture and pour into greased and floured 2-quart casserole. Bake in preheated 350° oven for 30 minutes or until golden brown.
Cook broccoli until tender; drain. Arrange in greased baking dish. Layer chicken on top. Combine next 3 ingredients; pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle on top. Bake at 350° for 35 minutes. Serves 6 to 8.
In food processor, process crackers to coarse crumbs. Using pulse control, blend in remaining ingredients to a coarse, crumbly texture. Press mixture into 9-inch pie pan. Chill crust until ready to fill. (See reduced calorie pie recipes for filling.) Nutrient Exchange: 1/2 bread and 1/3 fat.
Peel, slice and boil the sweet potatoes until done. Whip with the butter, then add the maple syrup and stir until blended. Add brown sugar. Stir in the spices, vanilla and rum. Chop one apple and cook in butter until soft. Add raisins and cook for another minute. Stir into the sweet potato mixture and add chopped pecans.
Put meat in crock-pot. Spread on soup. Sprinkle on dry soup and pour in water. Cook on low for 8 hours.
Mix Jell-O and crushed pineapple in saucepan. Cook until it comes to a boil. Set aside and cool slightly. Add buttermilk (secret ingredient). Stir well and refrigerate until texture is like mayonnaise. Take out and add Cool Whip and pecans. Mix well. Pour into long Pyrex dish (13 x 9-inch), sprayed with Pam. Chill several hours or overnight. This is very good and buttermilk is undetected.
Beat cream cheese until smooth. In small bowl, stir pineapple, pudding and milk until well blended. Add to cream cheese and beat until smooth. Pour into pie crust and chill until set.
Mix all ingredients together in flat casserole dish, 10 x 13-inch. Bake 20 to 30 minutes in 350° oven, preheated. Serve with hot chips.
Put cupcake liners in a muffin tin and put 1 vanilla wafer in the bottom of each liner. Beat cream cheese and sugar together. Beat in the eggs, lemon juice and vanilla. Bake at 375° for 15 to 20 minutes. Cool and top with pie filling. Refrigerate.
Partially cook sausage and drain into 2-quart casserole. Put layers of potatoes, carrots, onions, sausage, rice and the tomatoes with the juice. Combine seasonings and sprinkle over top. Cover casserole. Bake in a moderate 350° for 1 1/2 to 2 hours.
Mix all ingredients and cook in a hot waffle iron. Leftovers may be reheated in the toaster.
Mix vegetable oil, red wine vinegar, lemon juice, soy sauce, sugar, dry mustard, curry powder, salt, seasoned pepper and garlic powder in a jar. Cover tightly and shake until well mixed. Place spinach, torn into bite-size pieces, in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices.
Mash avocados and tomatoes until smooth. Dice onion and chiles; mix with avocado and tomatoes. Add all other ingredients. Mix well. Chill and serve.
Combine salad dressing, cheese, parsley and salt. Mix well. Add ham, noodles and vegetables. Mix lightly. Chill at least 1 hour. Makes 6 to 8 servings.
Brown beef and drain. Add remaining ingredients. Bake in casserole dish at 350° for 30 to 40 minutes. Can be eaten alone or served on bun.
Remove the hominy from the cans and cook for 15 to 20 minutes, then butter and salt to taste. Serve hot.
Drain oysters in colander. Make a thick batter of eggs, flour, salt, baking powder, pepper, Old Bay seasoning and water. Turn oysters into batter. Drop one oyster at a time using spoon, into deep fat, heated to 400°. Fry until brown.
Pick beans over and wash well. Soak overnight; drain. Put red kidney beans in large pan. Add 5 cups water and bring to boil. Boil vigorously for 10 minutes. Turn heat down and simmer, partially covered, for 1 to 1 1/2 hours or until cooked through.
Combine soup and mayonnaise. Add to drained Veg-All. Toss until blended. Add water chestnuts. Pour in buttered casserole. Sprinkle with Ritz cracker crumbs and dot with butter. Bake at 375° for 25 minutes.
Preheat oven to 350°. Cream butter, sugar and egg yolk together. Add flour gradually, stirring with spoon until well blended. Spread dough in a lightly greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. (Make sure sides are at least an inch deep or dough will overflow.) Bake at 350° for 15 to 20 minutes until medium brown. Immediately after removing from oven, split Hershey bars 3 or 4 ways and distribute over top of dough evenly. When melted, spread evenly. Sprinkle with nuts. When cool, cut into diamonds by slicing diagonally.
Prepare cake mix as directed on box. Make 3 layers. Let cool. Beat together in top of double boiler egg whites, Karo syrup, sugar and cream of tartar and water. Beat until it stands in peaks. Remove double boiler from heat. Add vanilla; beat until vanilla is mixed. Spread frosting and coconut between cake layers and on top.
Wash, stem, seed and grind or finely chop peppers. Measure 2 cups; stir in 2 cups water and 1 cup vinegar. Bring to boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain and measure 3 cups of juice.
Rinse chicken. Combine with water, onion, celery, bay leaf, salt and pepper in heavy saucepan. Bring to a boil; reduce heat. Simmer, covered, for 45 minutes. Remove and cool chicken; discard bay leaf. Cut chicken into bite size pieces. Add rice and carrot to broth in saucepan. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until rice is tender. Add chicken. Heat to serving temperature. Yield: 6 servings.
Add flour to ingredients to make a dough. Roll out and cut with cutter. Bake until brown.
Preheat oven to 425°. In large bowl combine flour and next 4 ingredients; mix well. Add butter, using two knives or pastry cutter to cut butter into dry mixture. Cut mixture until it resembles coarse meal; set aside. In small bowl, beat eggs and milk. Pour all at once into dry ingredients. Stir quickly with fork until just moistened. Fold in frozen berries. Gather dough into ball. Place on lightly floured board. Sprinkle with 2 teaspoons flour. Knead 6 times. Press into a rectangle, about 3/4 inch thick. Cut into 6 squares, then in half to form 12 triangles. Place 1 inch apart on buttered baking sheet. Bake 12 to 14 minutes or until lightly browned. Serve immediately with Honey Butter. Makes 12 scones.
Bake cake mix 15 minutes in a 9 x 13-inch pan. Mix cream cheese with 1/2 cup milk, add pudding and 1 1/2 cups milk to that. Mix and beat until slightly thick and spread on cake. Sprinkle drained pineapple on top. Top with whipped cream and sprinkle nuts on top.
Mix potatoes, cheeses, butter, onions, soup mix and peppers; shape into 16 balls. Roll in beaten eggs and corn flakes. Bake on greased baking sheet for 10 to 15 minutes at 400°. Yields 8 servings.
Cut grapes in half and remove seeds. Chop walnuts. Drain pineapple tidbits or diced pineapple. Add dry mustard and salt to slightly beaten eggs and the juice of 1 lemon. Cool until thick, stirring constantly. Let cool. Whip 1 pint of whipping cream. Mix in egg mixture and fruit, nuts and marshmallows. Chill overnight in covered dish.
Mix all ingredients except coconut in a saucepan well. Cook over medium heat until thick. Add coconut and mix well. Pour into baked pie shell.
Mix all 7 ingredients until smooth. Pour into an unbaked pie shell. Bake at 350° for 45 minutes or until golden brown.
Cook pasta accordingly to package directions; drain. Rinse with cold water to cool quickly; drain well.
Mix all ingredients well. Refrigerate overnight or for 4 to 5 hours. Set out beforehand at least a couple of hour.
In skillet, cook sausage and onion until meat is brown; drain well. In large bowl, combine eggs, milk, shredded cheese, spice and pepper. Stir in sausage and onion. Turn into pie shell and bake in a preheated 375° oven for 25 minutes or until knife inserted near center comes out clean. Spread top with pizza sauce and arrange triangles of cheese in spoke fashion over top. Return to oven 5 to 8 minutes. Cut in wedges. Serves 6.
Heat soup, cream cheese, lemon jello and water until cheese is melted. Cool. Add mayonnaise, bell pepper, onion and nuts. Mix well and let stand overnight.
Combine melted almond bark and peanut butter, blending well. Add marshmallows, cereal and peanuts; stirring to coat. Drop by teaspoonfuls onto wax paper. Let cool. Makes approximately 130 pieces.
Preheat the oven to 400°. Grease the casserole dish. Scrub the potatoes under running water. Put them into 3 cups water in the saucepan. Add 1/2 teaspoon salt. Boil them over a medium heat until they are tender to a fork touch. This will be about 25 minutes.
Brown meat and onion. Combine sugars, ketchup, liquid smoke, dry mustard, salt and pepper. Add to meat mixture. Combine with beans. Bake for 1 hour in a casserole in a 350° oven. Or put in crock-pot for several hours.
Combine water, noodle soup and brown rice and cook until done, about 45 minutes.
Cream butter and sugar. Add eggs, buttermilk and vanilla. Sift flour, baking powder, salt and baking soda; add to first mixture. Make a topping of the last 3 ingredients. Pour 1/2 the batter into a well-greased 9 x 13 pan. Sprinkle with 1/2 the topping mix. Add the rest of the batter and sprinkle the rest of the topping on top of the batter. Bake at 350° for about 45 minutes.
Preheat oven to 350°. Butter and flour two 8-inch round pans. Cream sugar and shortening together. Add eggs. Add flour, salt and baking powder. Mix together. Add milk. Mix until batter is smooth. Add peppermint that has been crushed. Pour into pans. Bake until inserted toothpick comes out clean. Remove from pans immediately onto cake plate. This will be a very moist cake.
Whisk all ingredients together to make a mayo-like cream. Marinate meat for at least 1 hour or, if possible, overnight. Grill on hot coals until meat is done.
In a punch bowl, combine sweetened condensed milk and juice concentrates; mix well. Gradually add club soda; stir. Garnish with orange slices. Serve over ice. Makes about 3 quarts.
Beat egg yolks until thick; add sugar. Mix some milk with the flour, cornstarch and salt to make a thin paste. Scald remaining milk; add a little to each of the 2 mixtures. Then slowly stir the 2 mixtures into the scalded milk. Should be cooked in a double boiler over boiling water. Remove from heat; add butter, juice and lemon rind. Cool before putting in crust. For meringue, bake in 300° oven until just light brown.
Place cut apples on the bottom of an 8 x 8-inch pan. Sprinkle with 1/2 cup white sugar. Mix softened margarine, oatmeal, flour, brown sugar, salt and cinnamon; pour over apples. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Combine all ingredients, except chow mein noodles. Spoon into a 10 x 6-inch baking dish. Top with chow mein noodles. Bake for 30 to 35 minutes or until vegetables are tender. Makes 12 servings. Calories: 100 per cup. Cholesterol: 0 mg. Fat: 4 gms.
Mix all ingredients together; shape into small balls. Bake for 20 minutes at 350°. May be refrigerated for several days. If stored this way, be sure to heat in oven at 300° for several minutes or until warm before serving.
Work meat, flour, salt and pepper together until all of flour is worked into meat. Heat 2 tablespoons oil in heavy pan; add meat mixture and saute slowly so meat will cook thoroughly but not too brown. Add onions and garlic and cook until clear and soft. Add 2 quarts of hot water and let simmer for 1 hour. Add paprika, cumin, chili powder, beans and tomato sauce. Simmer for about 1 hour, stirring often. This is kind of zingy. If you want it milder, reduce black pepper and cumin.
Mix sugar, butter and milk in saucepan. Bring to boil. Add all dry ingredients. Mix well. Take off heat. Drop by spoonfuls onto wax paper. Let cool.
Combine all ingredients and bring to a real good boil. Simmer. Good on all meats.
Mix cake mix, margarine and 1 egg together until a dough-like consistency is reached. Press into a 9 x 13-inch pan. Mix sugar, 2 eggs, cream cheese and vanilla with electric mixer and pour over dough base. Bake at 300° for 40 to 45 minutes. Cool and cut into squares.
Mix sugar and cornstarch. Stir in water and pineapple juice; cook until mixture thickens and boils. Add small amount to egg yolks, then return to hot mixture. Boil a minute longer. Remove from heat. Add butter or oleo, lemon juice and rind, then pineapple. Pour into a cooled pie shell. Top with meringue; brown in oven. Cool.
Blend all together well. Spray glass pie plate with Pam. Pour filling into plates and bake at 375° until a table knife inserted in center of pie comes out clean.
Place in a 9 x 12-inch pan in order listed. Bake at 350° for 30 minutes. Cool, cut in squares.
Mix first four ingredients in a large pan. Bring to a boil, stirring constantly, for two minutes. Turn off heat. Add marshmallows and other ingredients. Stir until chips are melted. Pour into 12 x 15-inch buttered pan. Chill. Cut into 1 x 1-inch squares. Makes about five pounds.
Butter 8 slices of bread. Put buttered side down in baking dish. Cover with enough chicken or ham to make an even layer. Cover with remaining bread. Put one slice of cheese on each piece of bread. Beat eggs, milk, salt and pepper. Pour over sandwiches. Refrigerate overnight. Lightly brown crusts; roll into crumbs.
Combine apples with enough flour to make a stiff batter. Form mixture into flat cakes. Fry in deep fat until golden brown on both sides. Pour off excess fat. Sprinkle with sugar. Serve warm.
Melt oleo. In large bowl, combine oleo, sugar, milk, eggs (slightly beaten) and pineapple. Add bread crumbs. Stir until well mixed and place in 2-quart or larger ungreased baking dish. Bake at 350° for 1 hour or until knife inserted in middle comes out clean. Best served hot.
Spray 9 x 13-inch pan with coating spray. Line pan with 1 can of the crescent rolls. Mix cream cheese, sugar, vanilla and egg yolk. Spread on top of crescent rolls. Spread 2nd can of rolls on top of cream cheese mixture. Beat egg white and spread on top of rolls. Sprinkle with sugar/cinnamon mixture. Bake at 350° for 30 minutes.
Bring a large pot of lightly salted water to a boil. Add beans. Stir and return to water to a boil. Cook for 3 to 4 minutes. Drain immediately and rinse well with cold water. Drain again. Place in a large serving bowl and toss with red pepper and onion.
Cream well eggs and sugar. Add Eagle Brand milk, salt and vanilla. Add milk and freeze according to directions on freezer.
Place oysters in colander to drain. Cut stems from mushrooms and chop. Slice mushroom caps. Saute mushrooms in 2 tablespoons butter (if you are using fresh ones, if you used canned ones drain) until soft. Add soup and heat, stirring until smooth. Blend crushed crackers and Parmesan cheese. Place a layer of crushed crackers in bottom of buttered casserole. Add layer of oysters, then soup. Continue with remainder of crushed crackers and oysters and soup. Melt the butter and add whole oyster crackers and stir until well blended. Top the casserole with this and sprinkle with additional Parmesan cheese. Bake in 350° oven about 20 minutes and serve hot.
Cream shortening, margarine and sugar, beating well. Combine sifted flour, baking powder, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; beat well. Add eggs last. Beat well and pour batter into 3 greased and floured 9-inch round cake pans. Bake for 20 to 25 minutes at 350°. Frost with Burnt Caramel Icing.
Combine sugar, water, syrup and salt in a kettle. Boil until thickened (unstirred). Beat egg whites until stiff. Add vanilla. Pour syrup mixture slowly into egg whites, beating constantly, until just right (if mixture is too thin, stir in a little 10x sugar).