HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, butter and milk in a saucepan to make white sauce. Put saucepan over medium heat and stir until thickened. Add salt, pepper and sherry. Remove from heat and add crab meat. Pour into buttered casserole and sprinkle cheese over top. Cook in 450° oven until cheese melts. Do not overcook!
Mix stuffing mix with melted margarine. Put half of stuffing mix in bottom of casserole dish. Cover with pieces of cooked chicken. I use 9 x 13-inch pan. Mix together soup, broth and sour cream and pour mixture over the chicken. Sprinkle remainder of stuffing on top. Bake at 350°, covered, for 1 hour.
Preheat oven at 350°. Grease a 9 x 13-inch pan. Blend all ingredients and pour into prepared pan. Bake at 350° for 20 to 25 minutes. Cool cake.
Cut steak into inch size pieces. Flour and brown lightly in oil. Add salt. Add diced onions, cook until soft and clear. Peel tomatoes. Slice and add to mixture with enough water to cover. Mash garlic and add chiles and liquid. Add peeled chopped potatoes. Simmer until meat is tender and potatoes are done. Usually it takes about 45 minutes. Little liquid should remain. Serve with flour tortillas.
Brown and season hamburger meat. Boil macaroni until done. Drain. Mix in butter, milk and cheese. Add hamburger meat and corn to macaroni and cheese. Mix well.
Melt margarine and Velveeta cheese over low heat. Mix in peanut butter and vanilla. Mix thoroughly. Stir in 2 (1 pound) boxes confectioners sugar. Pour in buttered container.
Layer rice, broccoli, onions and cheese in a greased 8-inch square dish. Spread soup over top. Drizzle water over casserole. Bake uncovered 350° 45 minutes. For meal-in-one-casserole place 1-1/2 cups of chopped cooked chicken over broccoli layer.
Cook potatoes; drain and mash. Heat margarine, cheese, milk and salt over low heat; add to mashed potatoes. Fold in beaten eggs. Put into greased 9 x 13 inch pan Refrigerate overnight or several hours. Bake at 350° for 30 to 45 minutes.
Boil chicken; debone and chop. Place in 13 x 9-inch baking dish. Mix chicken soup and sour cream and spread over chicken. Melt oleo and mix with crushed crackers and place over. Sprinkle poppy seed over this and bake for 30 minutes at 350°.
Bake cranberries at 350 degrees until popping open. Let cool and add sugar and brandy. Stir. Chill and serve.
Mix softened cheese and green onions. Add other ingredients. Form into ball. Roll in pecan chips and chill.
Soak bread in milk. Mix ground beef, bread, sage and seasoning. Shape into balls and put in large baking pan. Pour soup over top. Bake at 350° for 1 hour or until browned.
Combine flour and baking powder. Set aside. Cream the butter and sugar until smooth. Add eggs, one at a time, beating after each addition. Add vanilla. Add flour mixture to sugar mixture in 3 parts, alternating with milk. Beat after each addition until smooth. Fold in chocolate chips. Bake in greased tube pan in a 350° oven for 55 minutes.
Preheat oven to 350°. Mix together egg, milk, butter and oil. Add, all at once, to dry ingredients. Pour batter into hot, greased pan, filling about 2/3 full. Put in oven. Bake for 15 to 20 minutes. Bake corn bread in a shallow pan.
Put fruit (bite size) all together in large bowl. Serve dip along side or pour on individual servings. Try it! You'll like it!
Mix sugar and cornstarch. Add water; heat and thicken over heat. Cool. Add lemon juice. Pour over berries in shell or add berries to liquid. Put in shell. Crumb top or pie crust top. Bake at 400° until pie bubbling and done. Crush few blueberries in cornstarch to color.
Spread croutons in lightly greased 13 x 9 x 2-inch casserole and set aside. Cook sausage until browned, drain well and sprinkle sausage over croutons. Combine eggs and next 4 ingredients, mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator and let stand 30 minutes. Bake, uncovered, in 325° oven for 50 to 55 minutes. Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley, if desired. Serves 8.
Dice and brown sausage a little and add the rest of the ingredients. Cook until lentils and barley are soft, maybe 1 hour or so.
Alfalfa: Make like a tea. Use 1 teaspoon to 8 ounces of water. This is good for allergies, blood purifier, arthritis, cancer, diabetes, fatigue and kidney cleaner.
Fry bacon, then set aside. In a large stew pot, sear stew meat, lower heat and add tomatoes, beef broth, water, celery, onions, garlic, Worcestershire sauce and chili powder. Cover and simmer 2 hours. Add salt, pepper and seasoned salt; then add carrots and potatoes. Cook about 1 hour or until vegetables are tender. Then add corn and crumbled bacon. Cook another 5 minutes. Serve with plenty of cornbread.
Open quart of pickles and drain off liquid. Slice all pickles into 3/16-inch slices. Put 1/2 of the slices back into jar. Pour in 1 cup sugar and pickling spice. Put in rest of the sliced pickles. Add rest of the sugar and stir as well as you can.
Measure warm water into a large warm bowl. Sprinkle in Fleischmann's active dry yeast. Stir until dissolved. Stir in sugar, salt, peanut oil and 1 1/2 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out on a lightly floured board; knead until smooth and elastic, about 5 minutes.
Combine soups. Place chicken in baking dish. Pour mixture over chicken. Bake at 350° for 1 hour. The gravy is delicious served over mashed potatoes.
Fill 5-quart crock-pot heaping full with apples. Drizzle 4 cups sugar over apples (or less, depends on sweetness of apples). Sprinkle cinnamon, cloves and salt over apples. Cover with lid. Lid may not fit tightly at start, but apples will shrink while cooking. Begin cooking on high, then lower heat and cook all day until thick and dark. Put in jars and seal (stir occasionally while cooking).
In a large casserole, layer beans in the order given. In a skillet, cook bacon, remove, crumble and sprinkle over beans. In 2 tablespoons of the drippings, saute onion until tender. Add vinegar and sugar. Simmer for 10 minutes. Pour over beans. Bake at 375° for about 1 hour.
Mix sugar, Milnot and margarine together. Cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips and marshmallow cream. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used.) Pour into buttered 9 x 9-inch pan. Allow to cool and cut as desired. Makes about 2 1/2 pounds.
Chop artichokes into small pieces. Combine all ingredients. Spread in a 9 x 13-inch pan. Bake at 350° until cheese melts and bubbles. Serve hot with assorted crackers.
In a large ceramic or glass bowl (don't use metal), dissolve yeast in water. Add flour and sugar and beat with whisk until smooth. Cover loosely and leave at room temperature 48 hours. Makes 2 cups of Starter dough. Use 1 cup for Herman coffee cake or other recipes and give the other to a friend.
Beat together first 3 ingredients. Add peanut butter. Bake at 350° for 10 to 12 minutes.
Mix cream of mushroom soup, onion soup mix, rice and milk together. Spread in bottom of 9 x 13-inch pan. Place chicken breasts on top. Mix Stove Top stuffing mix according to directions. Spread evenly over chicken. Cover and bake for 1 hour at 350°. Remove foil and brown stuffing.
Dice bacon and cook until crisp. Remove from pan and cook onions and green pepper in pan. Add rice and saute for 5 minutes. Add tomatoes, water, salt, chili powder and pepper. Cover and simmer over low heat, approximately one hour. Add bacon and cook together.
Combine sugar, cocoa and salt. Add water and butter and blend. Add vanilla. Frosts top and sides of two 8 or 9-inch layers.
Melt butter in top of double boiler. Add fruit juices and sugar. Slightly beat egg yolks. Add to mixture in double boiler. Cook over low heat until thick, stirring constantly. Cool. Fold in whipped cream just before serving. This makes a very good dressing for fresh fruit.
Chop dates; cover with boiling water and add soda. Cream sugar and shortening; add egg, vanilla and nuts. Mix thoroughly. Add cooled date mixture. Add 1 1/2 cups sifted flour and 1/4 teaspoon salt. Mix well; bake in well-greased pan at 325° for 50 minutes.
Grate first four ingredients and drain, reserving juice. Dissolve Knox gelatin in small amount of water to soften. Heat drained juice in microwave, add 1/4 c. of this juice to gelatin and stir this into the mayonnaise, mix, then add to the drained vegetables. Refrigerate until firm. Spread over your favorite sandwich bread.
Cut wieners in julienne strips. Brown wieners in small amount of hot fat; drain pineapple, reserving syrup. Mix vinegar with dry ingredients. Add pineapple syrup and water; add mixture to skillet. Cook and stir until it begins to thicken. Cover; simmer 10 minutes. (More water may be added if needed.) Add pineapple and green pepper. Simmer 5 to 8 minutes. Salt to taste. Serve over hot rice. Yields 6 to 8 servings.
In skillet, brown chicken in shortening. Pour off fat. Stir in remaining ingredients, except rice. Cover and cook over low heat 30 minutes or until done. Stir occasionally. Serve with rice.
Shake the vinegar and sugar together. Shake the cream and oil together. Add mayonnaise to consistency.
Wash and chop lettuce in advance. Place lettuce in a colander so that all moisture can drip out before preparing the salad. Place colander in refrigerator. Crumble the ground sirloin and cook over medium heat until just done. Put the chopped lettuce, diced tomatoes, cooked warm sirloin and 3/4 cup of the grated cheese in a large mixing bowl. Add your favorite dressing and toss well. Divide the salad on 6 plates. Sprinkle remaining 3/4 cup cheese evenly on top of each serving. Put 1 1/2 teaspoons of sour cream on top of each salad. I like to serve this with toasted tortilla triangles. Serves 6.
Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in saucepan with water to cover. Cook, uncovered, 5 to 8 minutes or until tender. Drain. Return peas to pan. Add butter and green onions to peas. Heat until butter melts. Add potatoes. Add pepper and cream. Heat through, but do not cook.
Wrap each breast with piece of bacon. Secure with toothpicks. Cover bottom of flat greased 8 x 12 x 12-inch baking dish with dried beef. Arrange breasts on beef. Mix soup and sour cream. Pour over chicken. Bake uncovered at 275° for 3 hours.
Cream butter and sugar. Sift flour, salt and baking powder together. Add flour mixture to butter and sugar along with eggs, milk and vanilla; mix well. Chill dough about one hour. Roll very thin and use a tin can to cut out cookie shapes. Bake on greased cookie sheet at 425° for 8 to 10 minutes. Sprinkle baked cookie with a little sugar. Yields 6 to 7 dozen.
Mix sugar, salt, butter and evaporated milk in large saucepan. Bring to a boil and boil for 6 minutes. Meanwhile, place remaining ingredients in a large mixing bowl. Pour cooked mixture into bowl with chocolate bits and marshmallow and beat until chocolate bits and marshmallow are melted. Stir in chopped nuts. Pour into greased 9 x 14 x 2-inch pan. Cool and cut into pieces.
Soak beans overnight. Drain beans and rinse. Put beans, garlic, onion, salt and pepper in a 3-quart pot, cover with water, boil for 5 minutes, stirring. Add pork chops and boil for 3-1/2 minutes while stirring. Reduce heat to a simmer and cook 3 hours, stirring from time to time. Remove chops from pot and with a fork, shred meat and remove bone. Return meat to pot. Adjust seasonings. Serve with chopped onions, cornbread and sliced ham or with warm flour tortillas, cheese and salsa. Enjoy!
Cut bread about 3/4-inch from bottom lengthwise; hollow out top. Combine sausage, cheese, egg and bread crumbs. Work together with hands. Place mixture in top of French bread. Put bottom back on; wrap in tinfoil. Bake at 350° for 45 minutes. Slice to serve.
Mix ingredients in large bowl and stir with spoon. Bake at 350° for 30 to 35 minutes in oblong pan (13 x 9-inch). Test with toothpick.
Grease/spray 9 x 13 baking pan and put bread in bottom of pan. Beat eggs; add milk, mustard and salt and mix. Alternate layers of sausage and cheese on bread cubes. Pour egg mixture over sausage and cheese. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Let stand 5 minutes before serving.
Cook noodles in rapidly boiling, salted water, stirring occasionally until tender. Drain. While noodles cook, mix 2 tablespoons melted butter, cottage cheese, sour cream, onion, garlic, salt and pepper. Add mixture to drained noodles and spoon into a greased casserole. Combine bread crumbs and remaining 2 tablespoons butter, stirring well. Sprinkle over noodles. Bake at 350° for 25 minutes.
Sift flour, soda, baking powder and sugar. Cut in shortening and add buttermilk; roll out biscuits and place on baking sheet. Bake in hot oven at 450° for 10 to 12 minutes or until brown. This recipe will serve 7 people.
Heat oven to 250°. Melt butter in a large shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add cereal, nuts and pretzels. Mix over low heat until pieces are covered. Cook 45 minutes in oven, stirring every 15 minutes. Makes approximately 7 1/2 cups.
Mix boiling water into gelatin. Mix until gelatin dissolves, then add cold water, fruit juices and sugar. Put in freezer until icy; stir and add ginger ale. Makes 25 to 30 servings.
*You can also use bacon or sausage. If you do, be sure to cook meat well and drain before putting into casserole.
Combine sugar and milk. Bring to rolling boil and boil for 3 minutes. Remove from heat and add peanut butter. Add finely crushed soda crackers and drop by spoonful onto waxed paper.
Blend all ingredients except pecans. Mix well and form 2 logs or 1 ball shape. Roll in chopped pecans. Chill and serve.
Cheese Pastry: Let cream cheese and margarine stick soften at room temperature. Blend. Stir in flour. Make into a ball and wrap with Saran or wax paper to seal. Chill slightly (about 1 hour). Shape into two dozen balls (about 1-inch). Place in 1 3/4-inch ungreased muffin tins. Press dough against bottom and sides of cup.
Spread cream cheese on serving plate. Spread sauce over cheese, then spread crab over the sauce. Serve with crackers.
Mix all ingredients except chips in a saucepan until cheese has melted. Add chips; put in baking dish and bake 10 to 15 minutes or until golden brown.
Combine green beans and cream of mushroom soup. Put in appropriate sized baking dish. Add enough milk to come halfway up baking dish. Bake at 350° for about 1/2 hour. Remove from oven. Add Durkee onions, sprinkled on top. Bake an additional 10 to 15 minutes. Serve hot.
Preheat oven to 350°. Combine all ingredients (except cheese). Pour into 6 x 10-inch greased pan or casserole dish. Bake 35 minutes. Sprinkle grated cheese on top and bake 10 to 15 minutes longer, until cheese is melted. Serves 6.
Mix together the margarine, sugar and eggs. Add the remaining ingredients, mixing well. Bake in a 350° oven for 50 to 60 minutes.
Cook onion in skillet with a little water to soften. Add ground turkey and spices; cook turkey, breaking it up. Add water with bouillon cube. Simmer for 5 minutes.
Mix all dry ingredients first in a bowl. Add liquid ingredients next. Mix all ingredients together. Add fruit. Stir a little. Can fruit (303 size). Bake at 350° until brown. Serves 6 people.
Preheat oven to 400°. Grease a 9-inch square baking pan; set aside. In medium bowl, combine soup, eggs and milk. Stir in corn muffin mix just until blended. Gently fold in sausage. Spoon corn muffin mixture into prepared pan, spreading evenly. Bake 20 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes before cutting into squares. Serve warm.
Combine dill with parsley and blend with white sauce. Cook over very low heat or in double boiler for about 5 minutes. Makes 1 cup sauce.
Cream shortening and sugar. Beat in eggs and vanilla. Add sifted dry ingredients with milk or cream. Roll out on floured wax paper to 1/4-inch thick. Cut with any desired cookie cutters. Place on lightly greased cookie sheets. Bake at 375° until edges just start to turn brown, 12 minutes.
Mix and pour all the above ingredients into a deep dish pie crust. Top with a regular pie crust, leaving pan on. Bake for 45 minutes at 350°. Remove top pan and bake for 15 more minutes, or until brown.
Bring hamburger to a boil in 7 cups water. Add diced onion, 3 bouillon cubes, Veg-All, tomatoes and tomato sauce. Bring to a boil, then add 1 cup orzo and simmer 45 minutes.
Preheat oven to 400°. Mix flour, sugar, and baking powder together in bowl. Make a well in the center. Add egg, milk, and oil. Mix. Add chocolate chips. Stir. Spray mini muffin pans with cooking spray, then add mixture. Bake at 300° for 15-20 minutes until lightly golden brown. Remove from oven and let cool.
Combine all ingredients in a blender container. Blend first on medium, then on high speed until creamy. Store in a covered glass jar, refrigerated. Keeps well for 2 weeks or more. Shake well before serving.
Mix all ingredients together. Spoon into mini-muffin pan. Bake at 375° for 12-14 minutes. Yield 48-60 muffins.
In a large bowl or serving dish, layer the bottom with 1/3 of the angel food cake, broken up. Prepare pudding, then spread 1/3 of it on top of cake pieces. Prepare Dream Whip, spread 1/3 of it on pudding. Next, add 1/3 candy pieces. Repeat these layers 2 more times.
Combine all ingredients in a 1-quart bowl. Stir well. Yields 6.
In a saucepan, heat cocktail wieners (or cut up hot dogs in 1-inch pieces) and sauce until thoroughly heated.
Combine all ingredients and mix well. Refrigerate. Makes about 4 to 6 servings.
Combine 2 cups Cheddar cheese, 2 cups sour cream, 1 cup chopped onion and cumin. Heat oil. Dip each tortilla in the oil and dip into the heated salsa.
Preheat oven to 375°. Lightly butter six 10 ounce ramekins or souffle dishes. Using a 3 to 4 inch cutter, cut the bread slices into rounds that fit neatly into the ramekins. Spread some of the softened butter on both sides of the bread rounds. Sprinkle both sides of the buttered rounds with a little granulated sugar. Place one of the rounds in the bottom of each ramekin. Peel, core and quarter the apples and slice the quarters crosswise about 1/4 inch thick. Pick over the berries and remove stems. Rinse and drain berries. In a bowl combine the apples and huckleberries or blueberries. Toss with brown sugar, chilled butter, molasses, rum, lemon juice, vanilla and spices. Divide the apple mixture among the ramekins or souffle dishes. Spoon any remaining juices from the bowl into each dish. Top each dish with the remaining buttered and sugared bread rounds. Place on a baking sheet. Bake in a 375° oven for 25 minutes or until the bread is golden brown, gently pressing the top bread rounds down slightly as they rise. Cool about 30 minutes. Meanwhile, whip the cream with 1 tablespoon granulated sugar until soft peaks form. Serve the dowdies warm with whipped cream. Makes 6 servings.
Combine flour, 1 c. sugar, baking powder, salt, and 1-1/2 tsp. cinnamon. In another bowl, combine eggs, buttermilk, vanilla, and oil. Stir in dry ingredients just until smooth. Pour half of batter into bread pan. In small bowl combine remaining sugar, cinnamon, and melted butter. Drizzle half over batter, and swirl with knife. Top with remaining batter and repeat drizzle. Bake at 350° for 55-60 minutes.
Wash fruit and chip off pieces. Measure and add 3 times as much water as fruit and let stand overnight. Boil gently 45 minutes. Again, measure. Add equal amount of sugar while hot and let stand overnight. Next day, simmer gently until thickness desired. Put in sterilized jars.
Partially freeze steak. Trim fat from steak. Slice steak diagonally across grain into 1/4-inch strips. Combine steak and next 4 ingredients in a shallow dish. Cover and marinate steak in refrigerator 6 to 8 hours, stirring occasionally. Combine cilantro, tomato and onion in a small bowl. Stir well. Cover mixture and chill at least 1 hour. Wrap tortillas in aluminum foil. Bake at 325° for 15 minutes. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add steak. Cook 5 to 6 minutes until steak is browned, stirring frequently. Remove steak from skillet using a slotted spoon and divide evenly among tortillas. Roll up tortillas.
Combine flour, salt, mustard and pepper; rub over meat. Place fat side up in roasting pan. Roast at 325° for 30 to 45 minutes per pound. One hour before end of roasting, spread with mixture of applesauce and remaining ingredients. Serves 6 to 8.
Heat oven to 350° in large bowl. Combine all ingredients, except chocolate chips, at low speed until well mixed. Press in ungreased 8 or 9-inch square pan. Bake at 350° for 15 to 20 minutes or until golden brown. Sprinkle chocolate chips evenly over warm bars. Spread when melted (after about 5 minutes). Cool and cut into bars. Makes 24 bars.
Grown Ups: Preheat oven to 375°. Put cookie sheets into oven and remove when needed.
Place turkey in frypan with a little Pam. Separate with fork and brown. Add onion, garlic and celery as you like. Season lightly. Add tomatoes and mash. Cook noodles according to package directions; drain. Add to turkey and vegetable mixture. Put all of mixture in a baking dish sprayed with Pam. Bake 30 minutes in 350° oven.
Cook potatoes in boiling water about 12 minutes or until tender but firm; drain. In large bowl, combine mayonnaise, mustard and salt. Stir until blended well. Add potatoes and vegetables; toss lightly until well coated. Cover and chill several hours to blend flavors. Serves 8.
Dip pieces of chicken into 1/2 cup of milk, then roll in mixture of flour, salt and pepper. Melt butter in baking dish. Put chicken in pan skin side down. Bake at 425° for 30 minutes.
Grease oblong pan. Spread crescent rolls in pan. Add crumbled, cooked and grease-drained sausage to rolls. Add eggs (mixed well) and small jar mushrooms. Then add Mozzarella cheese. Bake at 325° for about 20 minutes. Then enjoy!!
Cook and mash potatoes and add all other ingredients. Pour into 2 pie shells (uncooked). Bake at 350° about 30 to 40 minutes. Makes 2 pies.
Mix chilies, onion, 1 can soup, sour cream, 1/2 of the cheese and chicken. Spray or grease a 9 x 13-inch pan. Put some of the chicken mix in tortilla shell. Fold in ends and roll up (all 12). Put in pan. Mix rest of ingredients and pour over rolled up tortillas. Top with rest of cheese. Bake 30 minutes at 350°.
Stir over low heat the jello, cornstarch and 1/2 cup sugar until clear and slightly thickened. Cool and add strawberries. Prepare Dream Whip according to directions. Set in refrigerator several minutes. Slice angel food cake and layer in bottom of 14 1/2 x 10-inch pan. Blend together the cream cheese and Dream Whip along with the remaining 1/2 cup sugar. Pour approximately 1/2 Dream Whip mixture over the cake slices, using spoon to spread evenly. Pour 1/2 the jello and strawberry mixture on top of this. Do not try to spread. Repeat the layers until all of both mixtures are completely used. Chill overnight.
Chop onion and boil in water until done. Drain. Wet oats and crackers in tomato juice. Mix with hamburger, eggs and 1 1/2 cans tomato sauce. Salt and pepper. Pour the other 1 1/2 cans tomato sauce on top. Bake at 350° for 1 hour.
Mix sugar, butter, egg yolks and Cool Whip together. Grind up Butterfinger bars in food processor until fine. Tear angel food cake into bite size pieces and layer as follows: cake, Butterfingers and Cool Whip mixture.
Mix sugar and peanut butter until creamy. Add vanilla and egg; mix well. Roll out dough (3/4-inch diameter balls). Place on ungreased cookie sheet approximately 2 inches apart. Take a fork dipped in flour and score each cookie. Bake at 350° for 10 minutes; allow to cool before removing from pan.
Put 1/2 stuffing in bottom of 9 x 13-inch cake pan. Drizzle with 1/2 melted butter and 1/2 herb mixture. Spread zucchini on top of stuffing, then spread carrots, then onions. Mix soup and sour cream; spread over vegetables. Top with cheese, then cover with remainder of stuffing, butter and herbs. Bake at 350° for 40 minutes or longer, if needed.