HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook vegetables until barely tender; drain. Cut up slightly; arrange in buttered casserole. Mix soup, mayonnaise, lemon juice and cheese; spoon over vegetables. Top with nuts and cracker crumbs. Bake at 350° for 20 to 30 minutes.
In a large bowl, combine corn, eggs, sugar, salt and cornstarch. Mix well. Add milk; blend until ingredients are covered. Cut butter into small pieces and mix in corn batter. Pour into buttered 3-quart baking dish. Place bacon on top. Bake at 300° for 45 minutes.
Cream peanut butter, sugar and cream cheese together until creamy. Add Cool Whip. Stir until creamy. Pour into shells; refrigerate.
Mix fruit and egg together, then add flour and other ingredients. Pour into lightly greased pan, top with 1/2 C nuts and 1/2 C brown sugar.
Layer potatoes, onion and cheese in a greased baking dish. Season each layer with salt and pepper. Blend soup and milk. Pour over potatoes. Bake at 300° for 2 hours.
Saute pork with chopped yellow onion until browned and cooked through. Add green onions, garlic, soy sauce and sesame oil. Cook on medium-low for 2 minutes, or until onions are tender. Warm tortillas at 300° for a few minutes. Spread 1 tablespoon hoisin or plum sauce on each tortilla so meat mixture is snugly enclosed. Garnish with sliced pepper and serve with fried rice, if desired. Serve immediately, passing extra sauce on the side.
Brown onion, green pepper and meat. Add tomatoes, tomato sauce, kidney beans, chili powder, salt, bay leaf, paprika and cayenne pepper. Cover and simmer 1 1/2 hours, adding liquid or water, if needed.
Cream the butter, sugars, eggs and vanilla. Add remaining dry ingredients and mix well. Spread into well-greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
In a frying pan, a deep dish one if you have it, melt the margarine and add garlic. Or if you have a nonstick pan, you could try the cooking spray. Stir-fry the chicken after you cut it into bite-size pieces. Cook until almost done, then remove from the pan. Add broccoli. Add extra margarine if needed. Cover the pan to give the broccoli a chance to cook. Add the green pepper and onion when broccoli begins to soften. Add zucchini when peppers are beginning to soften. Add sun-dried tomatoes now, too.
Boil 1 cup water and stick of margarine (or butter). Add flour, stir and remove from stove. Beat eggs into mixture (one at a time) thoroughly. On a greased pan, add tablespoons of the mixture. It should make approximately 12 to 15 puffs. Bake at 450° 15 minutes and then reduce to 350° for 40 minutes. When cooled, slice and fill. Whip instant pudding, cream and milk until thick enough for filling. Sprinkle confectioners sugar on top.
Using 6-quart sauce pot, brown meat in shortening; season with salt and pepper. Add onions, mix water, tomato sauce and garlic; pour over meat. Cover and bake in 325° oven for 1 1/2 hours; mix remaining ingredients. Pour over meat; cover and continue baking for about 2 hours longer, or until meat is tender. Serve the delicious sauce as gravy.
Combine and work with fingers to pea size crumbs. Place in plastic bag and refrigerate. Keeps indefinitely.
Dissolve gelatin in hot water. Cool slightly. Stir in cranberry sauce and drained pineapple. Add pecans. Stir in sour cream and pour into a salad mold. Chill and serve. Serves 12 to 15.
Preheat oven to 350°. Line 2 (15 1/2 x 10 1/2 x 1-inch) jelly roll pans with waxed paper. (If you have only 1 jelly roll pan, bake half batter at one time.) Prepare cake as directed on package. Divide batter evenly in pans. Bake at 350° for 15 to 20 minutes. Immediately invert onto towel. Peel off paper. Cool on racks.
Sift together flour, spices, soda, baking powder and salt. Set aside. Beat eggs, sugar, molasses and shortening. Stir in flour mixture, then add boiling water, mixing well. Drop by teaspoon on greased cookie sheet. Bake at 350° until done. Let cool 1/2 minute before removing from pan.
Mix cake mix, oil, eggs and oranges with juice in a bowl. Beat 2 minutes. Put in a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together and put in hollowed out round bread. Wrap tightly in foil and bake at 250° for 3 hours. Serve with bread pieces.
Mix Bisquick, milk, sausage and oregano together. Add cheese and mix well. Roll into 1-inch balls. Place on ungreased cookie sheet and bake for 15 to 20 minutes in 350° oven.
Peel potatoes and cook in water until done. Drain well and mash with potato masher. Add butter while potatoes are hot or melt before adding. Add egg yolks, sugar, syrup, allspice, cinnamon and vanilla; mix well. Divide between pie shells. Bake 30 minutes at 350°.
Cook milk and sugar to soft ball stage. Add vanilla, peanut butter and marshmallow. Beat. It takes very little beating. Pour into a well buttered plate.
Mix breadcrumbs and flour together (equal parts) with parsley, salt and pepper. Dip chicken in beaten egg and then bread crumb, flour mixture.
Mix all ingredients except strawberries and bananas. Then add fruit and homogenized milk to top of freezer. Freeze, remove splasher and pack in ice for 30 minutes.
Put the butter, sugar and syrup in a bowl and cook until 265°. Add the cream and vanilla. Bring to 250°. Pour into buttered glass pan. Cool. Cut and wrap. Need microwave candy thermometer.
Preheat oven to 325°. Mix mincemeat, carrots and nuts; toss with 1/2 cup flour. In another bowl, mix oil, sugar and lemon juice. Add eggs one at a time, beating between additions. Sift and stir together all dry ingredients; add to egg and sugar mixture. Mix well. Turn into greased and floured Bundt pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cook 15 minutes; turn out of pan. Eat plain or serve with lemon sauce or glaze as desired.
Mix corn, sugar, flour, salt and pepper. Stir well. Then add the rest of the ingredients and stir well. Bake at 400° for about 1 hour.
Spread all ingredients together, except pecans in a 9 x 13-inch ungreased pan. Sprinkle top of ingredients with pecans. Pour melted butter over all. The ingredients will mix together as the cake bakes. Cook in 350° oven for 1 hour.
Mix yellow cake mix and dry orange Jell-O together. Add water and oil. Beat in eggs. Add vanilla. Beat 5 minutes at medium speed. Pour in a greased 9 x 13 pan. Bake at 350° for 35 to 40 minutes. When done, poke holes in the cake with the end of a wooden spoon and pour glaze.
Flatten chicken breasts and coat with flour. Brown in hot oil in large frying pan or skillet. Cook 10 minutes. Remove from pan. Spoon off fat. Combine soup, spices and water in pan. Heat to boiling. Return chicken to pan. Cover, cook 5 more minutes. Removing lid and top each chicken piece with cheese. Heat until cheese begins to melt. Serve with noodles.
Clean and steam green beans until crisp-tender. Drain and cool. Place beans in a bowl. Add onion and toss with dressing. Refrigerate and serve.
Boil chicken and pull meat off bone. Make stuffing, using 1 1/2 cups of chicken juice for water. Mix sour cream, soup, onion, salt and pepper to taste with chicken. Cook chopped broccoli and drain.
Heat vinegar and sugar to a boil, stirring until sugar is dissolved. Remove from heat; add soy sauce and oil. Cool. In medium size bowl, combine vegetables. Pour vinegar mixture over vegetables and toss. Cover and refrigerate for 24 hours. Makes five 1-cup servings.
Cook sausage and onion in Dutch oven, stirring occasionally until sausage is done. Drain. Stir in sugar, salt, cabbage and tomatoes. Break up tomatoes. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Heat oven to 400°.
Combine the ingredients in a blender and puree until smooth. Pour into champagne glasses. Serve with pineapple chunk for garnish. Makes 2 servings. One serving = 65 calories, 0 9 protein, 13 g. carbohydrate, 0 gram fat and 11 mg. sodium.
Mix egg white and brown sugar. Add vanilla and pecans. Using hands, add more pecans until the mixture is not gooey. Drop by rounded teaspoonful onto a greased cookie sheet. Bake at 250° for 30 minutes. Turn off oven and leave cookies in oven for 30 minutes more. Remove cooled cookies from cookie sheet and store in an airtight container.
Dip chicken pieces in milk, then flour mixture and brown lightly in shortenings. Sprinkle with salt, pepper and plenty paprika. Put in baking pan. Add a bit of water. Cover and bake at 325° for about 1 hour. Uncover last 15 minutes.
Mix the first 5 ingredients in a large bowl. In another container mix the remaining 4 ingredients; mix well. Pour the liquid over the apple mixture, mix well and chill.
Mix sugar, cornstarch and salt. Stir in milk. Cook over medium heat for 2 minutes. Stir in eggs, a little at a time. Cook for 2 minutes more. Stir in butter and vanilla. Pour over cookies and bananas.
Layer lettuce, peas, onions and peppers. Mix salad dressing and sugar; layer on peppers. Continue with cheese and bacon bits. Better if chilled 1 hour before serving. Mix ingredients before serving.
In heavy saucepan, dissolve cornstarch in water. Stir in sweetened milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange bananas on bottom of pie shell. Pour filling over bananas; cover.
Drain pineapple; boil juice (you should have 2 cups of juice). Pour over Jell-O. Stir until dissolved. Add cheese that has been warmed to room temperature, pimento, pineapple, celery, nuts and a pinch of salt. Fold in whipped cream and chill.
In bottom of large straight-edge bowl, place 3 cups of the lettuce; sprinkle with a little sugar, salt and pepper. Layer sliced eggs atop lettuce in bowl, standing some on edge, if desired. Sprinkle generously with salt.
In large bowl, combine all ingredients, clam juice and all. Mix until well blended. Shape into rounded balls and place on ungreased cookie sheet; sprinkle with powdered butter and bake in 325° oven for 15 to 20 minutes.
In a large saucepan, heat oil. Add onion, carrot and garlic. Cook, stirring frequently until onion is translucent, about 3 minutes. Add chicken broth and bring to boil. Reduce heat and stir in tortellini. Simmer until tortellini is cooked 5 to 8 minutes. Stir in spinach, peas, cheese and salt and pepper to taste. Makes 4 servings.
Peel apples and cut into paper thin slices. Mix with granulated sugar, nutmeg, salt and lemon juice. Pack as firmly as possible in a 9-inch pie pan. Combine flour and brown sugar; add butter and cut in until mixture resembles coarse crumbs. Sprinkle brown sugar mixture over apples; press down firmly, especially at edges to retain juice. Bake at 350° for 1 1/4 hours or until apples are tender. Yields 1 (9-inch) pie.
Combine sour cream, sugar, vanilla and 1 package coconut in bowl; mix well. Chill overnight. Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans. Split cooled layers to make 4 layers. Spread sour cream mixture between layers and over top and side of cake. Sprinkle with remaining 1 package coconut. Chill for 2 days before serving. Chilling for 2 days makes cake moister. Yield: 12 servings.
In a large heatproof bowl, sprinkle gelatin over water. Let stand 5 minutes. Add juice, stirring until gelatin is completely dissolved. Stir in syrup. Pour into 13 x 9 x 2-inch pan. Cover. Refrigerate 4 hours or until firm. Cut into blocks with a knife or shapes with cookie cutters. Serve cold. Makes about 3 dozen blocks.
Mix popped corn and nuts on a buttered cookie sheet. Combine sugar, margarine and Karo in saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling 10 to 15 minutes, stirring occasionally. Mixture will turn a light caramel color. Pour over popcorn, nut mixture and mix to coat. Spread out to dry. Break apart and store in tightly covered container.
Preheat oven to 400°. Spread sauerkraut in bottom of 12 x 8-inch baking dish. Top with tomato slices. Dot with dressing and margarine. Cover with corned beef. Sprinkle with cheese. Bake at 400° for 15 minutes. Remove casserole from oven. Separate biscuits into three layers. Slightly overlap biscuit layers on casserole to form 3 rows. Sprinkle with potato chips and caraway seeds. Bake at 400° for 15 or 20 minutes until biscuit topping is golden brown.
Pour all ingredients in ice cream freezer and start. When freezer stops, sherbet is ready.
Briefly beat eggs at moderate slow speed until foamy. Add salt and cream of tartar. Increase speed to moderate and beat another minute until whites hold soft shape. Continue to beat and add sugar, 1 tablespoon at a time. Add vanilla when half the sugar has been added. Increase speed to high and beat 7 to 8 minutes until meringue is very stiff and the sugar is dissolved.
Melt butter at room temperature and cream with sugar until fluffy. Add egg yolks, 1 at a time, beating thoroughly after each one is added. Sift dry ingredients together three times and add alternately with milk and vanilla to creamed mixture, beating until smooth after each addition. Fold in stiffly beaten egg whites. Pour into greased and floured pans and bake at 350° for 25 minutes. Makes 3 (9-inch) layers. Use Never Fail Chocolate Icing.
Brown beef on all 4 sides. Mix 2 cups water. Cook in a 350° oven until tender. Serve with brown gravy. Serves 4.
Soak the raisins in the hot water. Put the remaining ingredients in a bowl and mix them well. Add raisins and hot water; stir them in. If you do not want raisins, just add the hot water. Grease muffin tins. Fill 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 to 14.
Mix all ingredients and pour into an unbaked deep dish pie shell. Bake at 350° for 35 minutes.
Combine meat, salt, pepper, onion, egg and bread crumbs. Drain mushrooms. Add enough water to make 1/2 cup. Add liquid to meat mixture. Mix. Press into a 14 x 10-inch rectangle of wax paper. Sprinkle with Mozzarella, leaving 1/2-inch boarder. Roll up jelly roll fashion. Place seam-side down in a 9 x 13-inch dish. Spread 1/2 tomato sauce over it. Bake at 375° for 45 minutes. Mix remaining sauce and mushrooms; spread over roll. Bake 10 more minutes.
Beat together softened margarine, sugar and eggs, then mix in remaining ingredients. Pour in a greased tube pan and bake at 325° for 1 hour or tests done.
Mix and blend well together all ingredients, making sure they are thoroughly mixed. A wire whip works best. Chill in refrigerator until ready to serve with all kinds of fresh vegetables. Also very good to garnish hamburgers, cheeseburgers and chicken sandwiches.
Melt the butter and chocolate. Add milk and sugar, keep heating and stirring until sugar is dissolved. Remove from heat, stir in oats, nuts, and vanilla. Allow to cool to medium warm. Place on wax paper lined cookie sheet.
Crumble breakfast patties. Add Rediburger; set aside. Prepare Stove Top stuffing following directions on box. Combine all the ingredients, using seasonings as you desire. Add a little flour if the consistency is not firm enough to form patties.
Mix chicken, sour cream, Monterey Jack cheese, onion, chilies and soup. Set aside 1/3 of this mixture. Spoon remaining mixture into tortillas and roll. Place in large pan. Cover with the 1/3 mixture. Sprinkle with Cheddar cheese and olives. Bake at 350° for 35 to 40 minutes.
Melt butter. Partly thaw hash browns. In a large bowl, mix all ingredients together and cook at 350° for 1 hour in a 13 x 9-inch pan.
Put all ingredients in 4-quart pot and simmer, uncovered, 1 hour or until all is tender.
Preheat oven to 375°. Saute onions in butter. Blend with mayonnaise, cheese, Tabasco sauce and garlic. Pour into buttered casserole dish and bake at 375° for 25 minutes. Serve with tortilla chips or crackers. Serves 12 to 15.
Mash avocados with fork; stir in remaining ingredients. Chill. Serve with corn chips and assorted crackers. Makes 1 1/2 cups.
Preheat oven to 375°. Lightly grease a 2-quart dish. Let potatoes cool slightly. Stir in all ingredients except cheese. Spread in casserole dish. Bake, uncovered, 30 to 35 minutes. Sprinkle with cheese and bake 10 minutes more. If desired, sprinkle with bacon bits.
Saute onion and green pepper in butter in Dutch oven for 3 minutes. Add meat; brown, breaking up as it cooks. Add seasonings. Stir in tomatoes, sauce and water. Heat to boiling; reduce heat and simmer 15 minutes. Layer tomato meat mixture in 13 x 9-inch pan with cooked noodles. Make sure noodles are well covered with sauce. Top with sliced Mozzarella cheese. Cover with aluminum foil and bake. Cut and serve like lasagna. Bake at 350° for 45 to 60 minutes. May be made night before, refrigerated and baked when needed.
Combine first 3 ingredients in a large bowl. Stir well. Combine remaining ingredients in a small bowl; stir well. Pour dressing over sweet potato mixture. Stir well. Cover and chill. Yields 6 to 8 servings.
Spray bottom of 9 x 13-inch pan with Pam. Layer nuts and coconut in bottom of pan. Prepare cake mix according to directions and pour over coconut. Melt margarine and cream cheese together over low heat. Pour in confectioners sugar until well smoothed. Pour over cake mix. Bake at 350° for 45 minutes.
Place cut-up chicken in pan. Saute onions and mushrooms and add to chicken. Mix together sour cream and soup; spread evenly over chicken mixture. Crush crackers. Put over sour cream mixture. Dot with butter. Sprinkle with poppy seed. Bake at 350° for 45 to 60 minutes until bubbling.
Put all ingredients in a blender; mix until all ingredients are mixed together. Serve with chips.
Saute onion and beef until hot, but not browned. Season. Place 3 cups cabbage in casserole dish and cover with meat. Top with remaining cabbage and pour soup over top. Cover and bake at 350° for 1 hour.
In a medium bowl, stir together 2 cups flour and 1/4 cup plus 2 tablespoons confectioners sugar. Cut oleo into mixture until crumbly. Pat dough into a 10-inch nonstick pan. Bake at 350° until set (10 to 15 minutes). In a medium bowl, beat remaining flour, baking powder, granulated sugar, orange juice, lemon juice and zest, vanilla and eggs. Pour over crust and bake 12 to 15 minutes or until top is set. Cool. Sprinkle with remaining confectioners sugar. Cut into 48 squares.
Place chicken in large, covered baking dish. Cover chicken with chicken soup. Bake at 325° for 1 hour or until chicken is done. Remove chicken from the dish. In the remaining soup, stir in sour cream and pour over chicken. Serve. Sour cream is also good on vegetables.
Combine milk, sugar and margarine in a heavy skillet on medium heat until boiling, stirring constantly. Remove from heat and add marshmallows, peanut butter and vanilla. Blend well and turn into a buttered pan and chill. Cut into pieces to serve.
Cook until thickened. Cool. Double recipe for 2 pies. Makes one 9-inch pie.
Combine and sift together dry ingredients. Add well beaten eggs, buttermilk and bacon drippings. Stir until well blended, adding diced cracklings. Bake at 400° for 30 minutes. Serve hot.
Take cabbage, carrots and mangoes either put into blender to cut or use a slaw cutter. If using blender, you'll have enough water; if slaw cutter, add some water and let stand also add salt. After 1 hour, drain (squeeze a little to remove some of the saltwater). Take 2 cups sugar, 1/4 cup water, 1 cup vinegar and 1 teaspoon celery seed and boil for 1 minute and cool at room temperature. Mix all ingredients together and freeze in container. Makes about 2 pints. Thaw when ready to use.
Preheat oven to 350°. Cream sugar, egg and oil. Add applesauce and vanilla. Sift together flour and soda. Mix everything together, then add mashed bananas. Spray loaf pan. Pour in mix. Bake for 45 minutes to 1 hour or pour into muffin tin and bake 30 to 45 minutes. Enjoy!
In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Blend in nuts. Dip apple wedges.
Mix all together. Spread over bread. Sprinkle garlic salt on top. Bake at 350° until cheese melts.
Mix soup with the cups of water. Add Rice-A-Roni fried rice, adding the seasoning packet that came with it last. Pour into a deep casserole dish. Place the chicken on top of the soup and rice mixture. Bake in a 350° oven for approximately one hour or until the chicken is cooked.
Cut the steak into 6 serving sized pieces. Combine the flour, salt and pepper and pound into steak. Pour the oil in a skillet and brown the meat slowly on both sides. Transfer to a 12x7 baking dish.
Combine all ingredients in a bowl and hand mix evenly. Sprinkle paprika over the top of entire cheese ball. Cover with Saran Wrap and place in refrigerator. Serve with saltine crackers.
Beat eggs slightly; add melted butter. Mix all ingredients together and pour into unbaked pie shell. Bake at 325° for about 25 minutes or until firm.
Use one gallon jar, 1 1/2 cups starter and 2 1/2 cups sugar and 29 ounce can sliced peaches, slightly chopped. Set with loose lid. Stir daily for 10 days. Add 12 ounce can chunked pineapple and 2 1/2 cups sugar. Stir for another 10 days. On 20th day, add 10 ounce jar maraschino cherries and 29 ounce can fruit cocktail and 2 1/2 cups sugar. Stir well for 10 more days. On 30th day, drain and give away starter to a friend. Bake 50 minutes or until done in 350° oven in large pan that has been greased and floured.
In large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. In a 2 1/2-quart bowl, layer pudding, vanilla wafers and banana slices. Repeat layers twice, ending with pudding. Garnish as desired. Refrigerate. Serves 8 to 10.
Spread 6 slices of bread with dressing. Top each with 1 slice cheese, 1 tablespoon sauerkraut, sliced corned beef and bread. Butter top and bottoms of sandwiches. Grill on both sides until cheese is melted. Makes 6 sandwiches.
Slice fresh or canned fruit onto bottom of 9 x 9-inch pan. Cover with 1/2 cup sugar and cinnamon. Mix remaining ingredients for batter. Spread batter by spoonfuls over fruit. Bake at 325° to 350° for 40 minutes. Serve warm or cool with cream or whipped topping.
Cook raisins in 1 cup water. Cool. Mix all the rest of the ingredients and the raisins and water. Spread on cookie sheet. Bake at 350° for 20 minutes.
Cut chicken breast in 1-inch pieces. Dip in honey mustard or Italian salad dressing. Roll in crushed flake cereal.
Peel and boil potatoes until fork-tender. Mash potatoes to get the lumps out. Add the remaining ingredients. (Reserve 1/4 cup cheese and 1 slice of bacon.) Beat on medium-high until whipped. Transfer to your baking dish. Sprinkle remaining cheese and bacon on top. Refrigerate.
Sprinkle steak seasoning liberally on outside of chops. Season according to taste (pepper, salt and garlic). Mix stuffing according to directions. Stuff chops with stuffing. Use toothpicks to hold together. Bake for 1 hour to 1 hour and 15 minutes at 400°.
Cook spaghetti; drain. Brown hamburger. Add onion (chopped), salt, pepper and oregano; sprinkle red pepper to flavor. Pour spaghetti and hamburger sauce into a greased casserole bowl. Mix together. Bake 2 to 3 hours at 300°.
Combine tapioca, orange and vanilla pudding with hot water. Cook until thick and bubbly, stirring constantly. Let cool completely then fold in oranges and one package of whipped topping. Chill until set.
Cook potatoes until tender. Cool and peel. Cut in 1/2-inch slices. Arrange in 12 x 8 x 2-inch greased dish.
Cook and stir together until mixture thickens. Drop on wax paper. Be sure to let cool!
In casserole, combine soup, milk, soy sauce and pepper; stir in beans and 1/2 onions. Bake at 350° for 25 minutes. Top with rest of onions; bake 5 minutes.
Lightly season pork chops with salt and pepper. Brown on both sides. Take out of pan and set aside. In same pan, lightly saute sliced onion and green pepper. Stir in can of cream of mushroom soup; take off stove. In casserole dish, place pork chops; spoon onions, peppers and soup over chops. Cover and place into oven and bake for approximately 45 to 50 minutes.
Heat oven to 450°. Spray Pam cooking spray in muffin pan. Shape biscuits into muffin pan. Cook ground beef until brown. Drain. Add barbecue sauce to taste. Mix. Put about 1 1/2 tablespoons meat in biscuits. Add shredded cheese. Bake 8 to 10 minutes or until ready.