HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and pepper the chicken. Mix soup and water together. Pour in casserole dish. Add rice. Place chicken on top of mixture. Dot with margarine. Bake at 350° for 45 minutes to 1 hour.
Combine jello and water; add remaining ingredients, except sour cream. Pour 1/2 into bowl or pan and chill. When chilled, spread sour cream. Add remaining jello and chill.
This cake is to be mixed by hand; do not use electric mixer. Sift sugar and flour together in a large bowl. Combine butter, shortening, cocoa and cola and heat until butter is melted; pour over flour mixture and stir well. Add buttermilk, soda, beaten eggs, vanilla and marshmallows. Mix well and spoon into well-greased 13 x 9 x 2-inch pan. Marshmallows will tend to gather in one section. Distribute throughout pan. Bake at 350° about 45 minutes or until cake tests done. Spread with Cola Topping while cake is still hot. Yields 12 servings.
In a medium saucepan, melt chocolate chips and margarine over low heat, stirring frequently. Remove pan from heat. Cool to lukewarm. Beat in egg until smooth and glossy. Add sifted powdered sugar, vanilla and salt. Mix well. Stir in the 1/2 cup coconut and the chopped peanuts. Chill about 1 hour. Form into 1-inch balls. Roll in additional flaked coconut. Arrange on a baking sheet. Chill at least 3 hours or until firm. Makes about 2 1/2 dozen balls.
Mix ingredients well. Make into patties and place in hot greased frying pan. Brown both sides.
Cut up bananas and toss with instant pudding. Add pineapple and juice. Stir and chill.
In a large skillet saute corn, bell pepper, garlic and cumin in oil over low to moderate heat for 3 minutes. Season with salt and pepper to taste. Add scallions and stir for 30 seconds. Transfer to a bowl and add lemon juice and toss. Serve at room temperature.
Put hash browns in a 9 x 12 pan or a 3 quart casserole. Melt one stick of margarine and pour over the potatoes. Mix the chicken soup, sour cream, onion, cheese, salt and pepper together. This will be very thick. Pour mixture over the potatoes and butter. Melt the other stick of margarine and mix with the corn flakes. Layer on top of the casserole. Bake at 350 degrees for 1 hour. This is definitely meant for a crowd.
Cream butter and sugar. Beat in remaining ingredients. Pour into greased and floured pan. Bake at 325° for 80 minutes.
Drain pineapple juice in saucepan and bring to a boil. Put Jell-O in and mix real good. Let cool (if in a rush, set in ice). After cool, pour in buttermilk, pineapple and Cool Whip. Mix well. Pour in dish. Let congeal at least 5 to 6 hours.
Fill pie shells with vegetable, meat and cheese. Whip eggs until foamy; fold into cream and pour into pie shells. Put in oven at 425° and bake for 15 minutes, then turn heat down to 350° and bake for 45 minutes or until puffy and browned.
Saute chicken breasts; arrange in oven-proof casserole dish. Add artichokes. Mix mayonnaise and soup. Pour over top. Top with cheese and crumbs. Bake for 30 minutes at 350°.
Cook chicken in water seasoned with celery and onion. Bone chicken and cut into bite sizes. Place in casserole dish. Slice boiled eggs on top. Add soup to chicken broth; pour over chicken.
Cook hamburger meat and onion together. Add salt and pepper to taste. Strain and pour in catsup and pork and beans. Mix well and let simmer for about 10 minutes. Spread the mixture over hamburger buns. May be topped with cheese. Great for a quick and easy, delicious meal.
In small saucepan, mix Almaden Light, vinegar and cornstarch; bring to boil over medium heat, stirring, until slightly thickened. Cool. Mix in remaining ingredients. Makes about 1 3/4 cups.
Mix jello in boiling water; add gelatin. Stir until dissolved. Let cool and cut into 1-inch squares.
Combine uncooked rice, ground beef, onion, green pepper, salt, celery salt and garlic. Form into balls 1 1/2-inches in diameter. Heat tomato juice, cloves, cinnamon, sugar and Worcestershire sauce in a skillet on medium heat. Drop in meat balls. Cover tightly. Simmer 30 minutes or until rice is fully cooked.
Assemble casserole in rectangular buttered dish. Spread half of cooked macaroni. Cover with half of Cheddar cheese and a layer of sauce. Add another layer of cheese, macaroni and sauce. Top with Parmesan cheese. Bake at 350° for 1/2 hour. Freezes well.
Cook bacon/hog jowl until crisp. Drain and crumble. Save 3 tablespoons drippings. Saute ham and onion in drippings until tender. Stir in garlic powder, peas, rice, hot pepper sauce, red pepper and salt. Simmer until thoroughly heated.
Mix all ingredients together. Lightly grease cookie sheet and roll dough into a ball. Put some sugar in a bowl. Get a glass and dip it in the sugar. Mash the cookies lightly. Take a fork and put designs on cookies. Bake at 350° for 8 to 10 minutes.
Note: You may substitute other fruit pie fillings. Also great next day served with milk and sugar.
Drain pineapple, reserving juice. Add enough water to juice to make 2 1/4 cups or according to rice directions. Bring to boil. Cook rice according to box directions. Saute onion in shortening in large skillet until tender. Add 1 1/4 cups water, carrots and broth. Cover and simmer 5 minutes. Combine sugar, cornstarch, ginger, ketchup, vinegar and soy sauce. Stir into vegetable mixture. Cook until thickened. Add chicken, green pepper and pineapple. Cover and simmer 5 minutes. Serve over rice.
Cook over low heat: sugar, flour, cocoa, syrup and milk until it forms a soft ball in cold water. Stir only until sugar is dissolved. Remove from heat. Add vanilla and butter. Let stand a few minutes. Then beat with mixer until thick and creamy. Pour into buttered pan. Cut while warm.
Fry bacon; crumble into small pieces. Fry onion and ground beef until brown; drain. In very large baking dish, combine bacon, beef, onion, catsup, sugar, mustard, vinegar and salt. Fold in beans and stir gently. Bake at 325° for 1 hour and 30 minutes or at 350° for 1 hour. Serves 10. Good with corn bread or muffins.
Saute meat, onion, green pepper, celery and garlic in butter until tender-crisp. Add salt, pepper sauce, lemon juice, rice and tomatoes. Heat thoroughly. Stir in mayonnaise. Serve topped with corn chips. Makes 2 servings.
Cream together shortening, peanut butter and sugar. Add egg and vanilla. Gradually add dry ingredients. Shape into balls. Roll balls in sugar and place on greased cookie sheet. Bake at 375° for 10 minutes. Remove from oven and place Hershey chocolate Kiss on each cookie. Return to oven for 2 to 5 minutes.
Prolonged creaming of butter and sugar is essential in making a good pound cake. Batter should be creamed until soft and light; sugar, added gradually, beating at least 10 minutes in mixer or longer by hand. Then eggs should be thoroughly beaten, one at a time.
Melt oleo and chocolate over low heat. Add 1 cup sugar, flour, vanilla, eggs and nuts; mix well. Pour into buttered pie pan and bake at 350° for 25 minutes. Bring the last 4 ingredients to a boil and cook for 2 minutes. Remove from heat and pour over cake while it is still hot.
Mix all together and flatten out to 1 inch in large pan. Bake 20 or 30 minutes in 350° or 400° oven until brown.
Mix sugar and salad dressing. Add milk and pepper. Stir while adding vinegar. Add other ingredients. Refrigerate.
Cover 2 cups raisins with cold water and boil. Put aside to cool. Cream together sugar, molasses and margarine. Add eggs and beat well. Sift together flour and baking soda, salt, nutmeg, cinnamon and cloves. Add to other mixture and mix well. Add cooled raisins and nuts. Pour into 13 x 9-inch greased pan. Bake at 350° for 35 to 40 minutes. Cool and cut into squares.
Mix cream cheese and powdered sugar until smooth. Spread in bottom of crust. Slice 2 bananas. Arrange on top of cream cheese mix. Drain pineapple and spread on top of bananas. Spread Cool Whip on top and sprinkle nuts of your choice.
Cook sugar, water and milk to soft ball stage. Remove from heat. Add chocolate chips, butter, vanilla, nuts and marshmallows. Beat until creamy. Pour in well-greased pan. Chill overnight. Cut in small pieces and wrap individually. Store candy in refrigerator.
Grease cookie sheets. Combine cake mix, whipped topping and 1 egg in large bowl. Stir until well mixed. Drop by teaspoon into powdered sugar: roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown. Remove from cookie sheet. Cool. Makes about 4 dozen cookies. (High altitude: No adjustment necessary.) Children and adults alike love the tangy flavor of these cookies.
Combine liqueur and gelatin in heat-resistant cup; mix until gelatin is softened. Place cup in simmering water; heat until gelatin is completely liquefied, about 2 to 3 minutes. Beat egg yolks in large bowl of electric mixer until light and lemon colored. Combine water and sugar in medium saucepan; bring to a boil over medium-high heat, stirring until sugar is completely dissolved. Reduce heat; cook until syrup registers 230° on candy thermometer, about 5 minutes. With mixer at low speed, slowly add hot syrup to egg yolks in steady stream, beating until well blended. Add gelatin mixture; continue beating until thick, about 6 minutes. Let cool.
Mix together good the hash browns, soups, onion, green pepper and grated cheese. Mix together and put in a greased glass 9 x 13-inch pan. Cover with foil. Bake at 300° for 2 hours. Sprinkle parsley and paprika on top when done.
Mix together the first 6 ingredients. Add oil and stir until crumbly. Reserve and set aside 1 cup of this mixture for topping. Add 1 cup buttermilk or 1 cup milk with 1 teaspoon vinegar to remaining mixture. Beat in egg and baking soda. Turn batter into greased 9 x 13-inch pan. Sprinkle with reserved topping. Bake at 350° for 30 minutes.
In a 9 x 9 x 2-inch pan, pour in beans and level them. Bake (optional) in a 350° oven for 20 minutes. Top beans with sauce, then the tomatoes, lettuce, onion, sour cream and cheese. Use chips to dip.
Mix; roll in balls the size of walnuts. Roll in mixture of 5 tablespoons sugar and 4 teaspoons cinnamon. Place on a greased cookie sheet and flatten. Bake at 275°. Yield: 100.
Mix first four ingredients. Put in freezer to harden. Roll into small balls; put on wax paper and place back into the freezer. Dip in chocolate with toothpick.
Mix all ingredients together. Cut pieces of bacon in half and layer over top. Spread a little mustard over bacon. Bake for 2 hours at 250°.
Stir ingredients together in the order given. Refrigerate dough for at least 12 hours. (Dough may be kept in the refrigerator several days.) Roll dough into your favorite shape on a slightly floured board; let rise 2 hours before baking. Bake at 375° for 10 minutes. Yields 3 dozen rolls.
Layer green beans, water chestnuts and corn in a 2-quart casserole. Combine soup, sour cream, onion and Cheddar cheese. Pour over vegetables. Mix margarine, crackers and garlic powder. Sprinkle on top. Bake at 350° for 30 to 40 minutes or until brown and bubbly.
Measure into bowl. Mix together with crackers. Crackers will be greasy. Put crackers into a bag (brown) and add dry Ranch dressing. Hold bag shut and shake about 30 times.
Brown hamburger, onion & pepper. Add chili powder, tomato soup and mushroom soup. Add cooked noodles. Top with cheese and bake 350° for 45 minutes.
Season to taste. Mix well. Put in salad bowl. Put strips of red and green pepper on top. Chill.
Mix shortening and sugar. Add eggs, one at a time, mixing well. Add dry ingredients. Stir in nuts. Spread in prepared 9 x 9-inch baking pan. Bake at 350° for 30 minutes or until tested done. Cool. Cut in 2-inch squares to serve.
Mix together all-purpose flour, sugar, salt, baking powder and baking soda. Make well in center and add vanilla, orange juice, vegetable oil, low-fat yogurt and egg. Lastly, add blueberries. Stir until moistened. Divide batter into 12 muffin cups (line with paper cups, optional). Sprinkle a bit of sugar over muffins. Bake at 400° for 18 minutes.
Place refried beans on platter. Spread sour cream on top of beans. Add hamburger, lettuce and onion. Spread salsa on top of all ingredients. Top with cheese. All ingredients will be layered when finished. Dip with guiltless gourmet taco chips or any nonfat chips. Makes 12 to 15 servings.
Spread 1 cup croutons in lightly greased 8 x 11-inch baking dish. Combine soups, salad dressing and packet of dry soup; spread over croutons. Top with chicken, broccoli, water chestnuts and mushrooms. Spread with remaining cup of croutons. Cover loosely with foil and bake in 350° for 30 minutes. Remove foil and bake 15 more minutes. Makes 6 to 8 servings.
Mix with mixer on medium until well mixed. Pour into a 9-inch unbaked pie shell. Bake at 375° for 1 hour or until toothpick comes out dry.
Sift together flour, baking powder, soda, salt, cinnamon, nutmeg and cloves; set aside. Cream shortening, white sugar and brown sugar; blend in egg. Then add to sifted dry ingredients. Mix in applesauce, chopped nuts and raisins. Pour into cake pan. Bake at 350° for 30 to 35 minutes.
In bowl, combine cheese, egg, crumbs, garlic and softened butter. Remove stems from mushrooms; place unfilled mushrooms rounded side up on baking sheet. Brush tops with melted butter; broil 3 to 4 inches from heat for 2 to 3 minutes until lightly browned. Remove and turn; fill with mixture. Return filled mushrooms to broiler; broil 1 to 2 minutes more. Makes about 3 dozen.
Prepare cake mix as directed and spread in 9 x 13-inch pan. Mix together Ricotta, sugar, eggs and vanilla. Pour mixture over cake batter. Bake at 350° for 50 to 55 minutes. Cool. Top with Cool Whip mixed with your favorite fruit or pie filling.
Measure flour and add baking powder. Put aside. Cream butter and Crisco until fluffy. Add sugar and mix well. Add eggs, one at a time. Beat after each addition. Add lemon flavoring. Add half the flour mixture with 1/2 cup buttermilk. Mix well.
Mix dry ingredients together with crab meat. Mix egg, mustard, mayonnaise and Worcestershire and blend it gently together by hand with the crab meat mix. Broil 5 minutes on each side. Makes 5 crab cakes.
Mix gelatin and boiling water. Cool to room temperature. Add pie filling and pineapple. Chill in 9 x 13-inch glass dish until set.
Cream shortening, sugar and eggs. Add other ingredients. Roll in waxed paper. Refrigerate overnight. Slice. Bake at 350° for 7 to 10 minutes.
Drain beans. Combine with onions in mixing bowl. In separate bowl, combine vinegar, oil, sweetener, salt and pepper. Mix well. Pour over beans. Cover and refrigerate overnight. Serves 6.
Sift together flour, baking powder, soda and salt. Beat together butter, sugar and egg, then stir in peanut butter and chocolate; gradually stir in flour alternately with milk. Bake in greased 8-inch square pan at 375° for 15 minutes. Cut in squares. Yields 2 dozen.
Heat vermouth, chicken stock, garlic and 1 teaspoon tarragon in a large skillet. When liquid starts to boil, add chicken, lower heat and poach chicken about 5 to 7 minutes. Turn as needed; do not overcook. Remove chicken to plate and keep warm. Moisten starch with skim milk and add to liquid in skillet with remaining teaspoon tarragon. Cook and stir until thick and smooth. Add mustard and mix. Add chicken. Heat about 1 minute. If sauce seems too thick, add a little chicken broth.
Cream butter and sugar. Stir in vanilla and flour. Add nuts. Shape into small crescents. Bake at 350° for 10 minutes, until very lightly browned. While still warm, roll in powdered sugar.
Mix all ingredients together; beat thoroughly. Cook in deep fat as you do cornbread or hush puppies.
Fry together the onion, tomatoes and seasoning in pork fat for 15 minutes. Add 1 1/2 pints water and peas. Simmer 15 more minutes. Add 1 quart rice and simmer for 45 to 60 minutes on low flame.
Brown beef; drain. Place on bottom of dish. Pour sauce over beef. Add pepperoni, peppers, onion, mushrooms or your other favorite topping. Add cheese. Roll out crescent rolls and cover top with dough. Cook until dough browns.
Mix all ingredients. Cook to form a soft ball. Remove form heat. Add walnut meats. Stir to coat each piece. Lay out separately on waxed paper. When dry it will have a white glaze.
Chop cabbage and onion. Add 1 cup sugar; let stand. In a saucepan, mix 2 tablespoons sugar, salt, celery seed, vinegar and oil. Bring to a boil. Remove from heat and pour over cabbage mixture. Mix well. Chill overnight.
Mix all ingredients together in order listed. Bake in lightly greased loaf pan in preheated 350° oven for 45 to 50 minutes or until fairly firm in center. Let cool some to set. Good served with Cool Whip or other topping. (Can also be put in shallower pan and cooked in slower oven, but we like it crusty.)
Cream butter and sugar. Add eggs and vanilla; beat well. Blend in cocoa and red food coloring. Sift together cake flour, salt and soda. Mix buttermilk and vinegar. Add alternately with dry ingredients to creamed mixture. Bake in layers, tube or Bundt pans that have been heavily greased (not floured) with a solid shortening (not butter, margarine or oil) at 350° for 45 to 55 minutes. Allow to rest for 20 minutes without inverting before removing from pan. Makes 12 servings. Preparation time: 1 1/2 hours.
Flour meat on both sides with first four ingredients combined. Brown on both sides. Also brown the onions, then add tomatoes and simmer for 2 hours.
In a large skillet heat oil. Add onion and garlic. Cook until onion is soft, but not brown, 6 to 8 minutes. Add tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper. Simmer 15 minutes on low heat. While sauce is cooking, put pasta on to boil. Cook about 15 minutes. Add pasta to sauce and toss. Mix in cheese and serve immediately with some additional grated Romano cheese on the side.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit such as: strawberries, bananas, tart apple slices, pineapple spears, etc. Makes 2 cups. Can also be used as a topping for fruit salad. Four tablespoons equal 100 calories. With traditional ingredients equals 215 calories.
Grease and flour a 10-inch tube pan or two 8-inch pans. Set aside.
Soak and cook pinto beans until almost done. Brown ground beef; drain fat. Add to beans. Saute onions, garlic and green pepper until tender. Add to beans and meat. Add tomato sauce, paste and spices and simmer for at least an hour. Stir frequently and add additional water and spices to desired taste and consistency. Serve plain or over rice. Grated Cheddar cheese and chopped green onion make good toppings. Serves approximately 15.
Cream together softened cream cheese, sugar and salt. Beat in already beaten eggs. Mix in chocolate chips and set aside.
Boil and debone one chicken (save broth). Layer chicken pieces in a casserole dish. Saute green pepper, onion and celery in melted margarine until tender. Pour over chicken pieces; salt and pepper to taste. Add 1 can cream of mushroom soup and 1/2 cup chicken broth.
Mix pumpkin, sugar, eggs, milk and spices. Grease 9 x 13-inch pan and line with waxed paper. Pour mixture into wax paper-lined pan. Sprinkle cake mix over pumpkin mixture. Sprinkle nuts over cake mix and spoon melted margarine over nuts. Bake at 350° for 50 to 60 minutes. Remove from oven; let cool. Invert; remove waxed paper. Cool and frost; cut in squares.
Fry bacon over medium heat. Add minced onion and fry slowly until transparent. Add flour. Boil together vinegar, water and sugar. Add this boiled mixture to bacon, onion and flour mixture. Slice potatoes. Sprinkle with salt. Add chopped celery. Pour mixture over potatoes and keep warm until ready to serve.
Melt caramels in milk in top of double boiler; remove from heat and add pecan halves. Drop by spoonfuls (about 3 pecan halves) onto buttered cookie sheet and set in refrigerator for 3 to 5 hours or set in deep freeze for about 45 minutes.
In 2-quart baking dish, place chicken, cut in large pieces. Spread soup over chicken. Top with mushrooms and sliced Swiss cheese. Top with stuffing that has been crushed into crumbs. Dot with 1/2 cup butter. Cover; bake at 350° for 35 minutes.
Whip cream cheese, sour cream, cumin, taco sauce and garlic salt until smooth. Spread in flat container. Garnish with Cheddar cheese, lettuce and tomatoes. Put on top of spread. Serve with Doritos.
Put all ingredients together in a large cooker; bring to a boil. Reduce heat and simmer for approximately 3 1/2 hours. Makes about 6 pints.
Mix together and sift 3/4 cup sugar, baking powder, sifted flour and salt. Add 3 tablespoons cocoa, melted butter, milk and vanilla. Spread into a greased pan (9 x 13-inch). Sprinkle brown sugar on top. Then sprinkle 1/2 cup white sugar on top. Then sprinkle 1/4 cup cocoa on top. Last, pour the cold water on top. Bake at 350° for 40 to 45 minutes. Serve warm or at room temperature.
Cream butter and sugars together. Add egg and beat well until fluffy. Add flour gradually. Turn onto a board to work in the last of the flour.
Melt butter in skillet, add sugar, let brown slightly. Add juice, salt and pepper. Cook drained carrots in this mixture until they are glazed. Serves 6.
Cut half of white bread and half of wheat bread with biscuit cutter. Cut other half with doughnut cutter. Make sure both cutters are the same size. Spread bread that was cut with biscuit cutter with mayonnaise or salad dressing. Put filling on top of this. Put white bread with hole in middle on top of wheat bread that has filling on top. Put hole from wheat bread in middle. Do the opposite with white bread. Do this until all the bread is used. This is really better with peanut butter and grape jelly, but my mama frowns on that for parties.
Combine mashed potatoes, eggs and Parmesan in a large bowl. Mix well with a fork (do not use an electric mixer). Add bread crumbs. Season to taste with salt, pepper and onion powder. Shape mixture into logs about 3-inches long and 2-inches wide. Pour 1/4-inch oil into a large skillet; add a few croquettes. Saute until browned on the bottom. Turn and brown the other side. Drain on paper toweling; keep warm on a paper towel lined, ovenproof dish in warm, 200° oven while sauteing remaining croquettes. Makes 5 generous servings.
Make creamy gravy with butter, broth, milk, salt and pepper. Also cook the rice in 2 cups water until done. Layer in 12 x 8 x 2-inch dish the rice, chicken and gravy (sprinkling over each layer the mushooms, pimentos and almonds). Top with crumbs mixed with 1 tablespoon butter. May refrigerate for a few hours, then bake at 350° for 45 minutes. Serves 8.
Cook to soft ball, 236°, the sugar, milk, cocoa and corn syrup. Add butter and vanilla. Let cool! Stir until candy starts to lose gloss. Add nuts and pour into pan.
Cream sugar and shortening with bananas. Add eggs, flour and soda and stir well. Add vanilla and nuts and stir well. Pour into a loaf pan lined with wax paper. Bake at 350° for 1 hour.
In a large saucepan, bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just until tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
Preheat oven to 350°. Twist one dough strip and shape into a ring; pinch ends together. Twist remaining breadsticks. Place ring and breadsticks on baking sheet. Brush top side of all breadsticks with egg white. Sprinkle with remaining ingredients. Bake for 15 minutes until golden brown. To serve, insert sticks through ring. Makes 8 servings.
In bowl, stir together flour, cornstarch, and 1/4 cup sugar. Rub in butter with fingers until mixture is crumbly and no large particles remain. Place in an ungreased 8 or 9-inch round baking dish with a removable bottom. Firmly press out dough into an even layer. With tines of a fork, make impressions around edge of dough, then prick surface evenly. Bake in 325° oven about 40 minutes. Remove from oven and cut while still hot into 8 to 12 wedges. Sprinkle with sugar and cool.
Add all ingredients together, except potatoes. Heat to boil. Add potatoes and mix carefully. Enjoy hot or cold.
Mix all ingredients together. Use 1 teaspoon or more to roll and press down with fork. Bake at 350° for 18 minutes. Very good.
Brown ground meat and drain. Combine remaining ingredients. Heat through and simmer 10 to 15 minutes. Garnish as desired.