HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare elbow macaroni according to package. Drain. Prepare sauce in 2-quart saucepan over medium heat. In hot butter, cook mushrooms and onion until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through.
Cook until thick brown sugar, sugar, flour, cornmeal, egg yolks, milk and margarine. Takes 2 to 30 minutes of stirring for it to thicken. Pour the filling into baked pie shell. Spread with meringue or Cool Whip, if desired.
Trim as much of the fat from chops as you can. Heat oil in a large skillet and brown chops on both sides. Spread rice evenly in the bottom of a 9 x 13 x 2-inch baking pan that has been well-greased. Add hot water, 1 teaspoon of the salt and the red pepper. Place the chops over rice; top with onion, bell pepper, remaining 1 teaspoon of salt and black pepper. Spoon soup over the top; cover and bake at 375° for 40 minutes or until rice and chops are tender.
Combine the first 8 ingredients in a 2-cup glass measure. Microwave, uncovered, at High for 1 1/2 minutes, or until mixture boils. Set aside. Arrange chicken in a 12 x 8 x 2-inch baking dish with thickest portions toward outside of dish. Cover with wax paper; microwave on High for 10 minutes. Drain drippings. Rearrange chicken. Brush with sauce. Cover; microwave on High 9 to 10 minutes, or until done. Rearrange and brush chicken with sauce after 5 minutes. Let stand 2 minutes. Serves 6, 163 calories per serving.
Mix all ingredients very well. Form into a small round ball, flattened on top. Cover and chill. Just before serving, top with chili sauce. Serve with crackers. Recipe will feed several.
Brush jelly pan or cookie sheet with oil. Line with wax paper; oil paper. Beat yolks and regular sugar until pale yellow and thick. Beat in ground walnuts and baking powder. Beat egg whites until stiff; fold into egg and sugar. Spread batter in pan. Bake at 350° for 15 to 20 minutes. Cover with damp cloth and cool. Dust with powdered sugar. Spread Cool Whip on cake. Roll up. Cover cake with Cool Whip and blueberries.
In a saucepan over medium heat, melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside.
Cream peanut butter and shortening together. Add sugar. Blend well. Add well beaten eggs in. Sift flour and soda together. Add to creamed mixture and blend. Roll into small balls. Dip fork in cold water and crisscross and press down. Add a slice of walnut to top. Bake at 350° for 8 to 10 minutes.
Place oleo and chocolate in glass mixing bowl. Microwave on High, uncovered, 1 to 1 1/2 minutes or until softened, stirring once. Stir until melted. Blend in sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Spread in an 8-inch square glass baking dish, greased on bottom only. Cover with plastic wrap. Microwave on High for 5 1/2 to 6 1/2 minutes or until no longer doughy, rotating dish 3 or 4 times. Remove plastic. Cool and cut into bars. Makes about 24 bars, 75 calories each.
Bake chicken with skin on at 350° for 45 minutes or until almost tender. Drain, then remove and discard the skin and bone.
Combine cocoa and hot water, stirring. Cool. Cream oleo and sugar; beat in egg yolks, one at a time. Blend in vanilla and cocoa mixture. Sift flour, salt and soda together; add to creamed mixture alternately with buttermilk, beating well. Fold in stiffly beaten egg whites; pour mixture into 2 greased and floured pans. Bake for 30 minutes at 350°. Cool and frost.
Cook noodles per package directions. Place in large casserole dish or 2 medium casserole dishes. Mix cream cheese, cottage cheese, sour cream, onion and pepper until well blended. Spread over the noodles.
Mix together Kool-Aid, sugar and Tang. Add water to make 10 gallons. Just before serving, add the ginger ale and sherbet. Let sherbet float on top. Makes 12 gallons.
In microwave melt butter, peanut butter and chocolate chips. In large bowl, mix the syrup (butter mixture) with Rice Chex, raisins and salted peanuts. In small plastic trash bag, put powdered sugar and contents of the bowl and shake!
Put milk on in double boiler. Mix egg yolks until there are no yellow specks. In separate bowl, mix flour, sugar and salt, then mix this with egg yolks and small amount of cool water. Add to milk and cook until thick. Add coconut, vanilla and small slice of oleo. Pour into baked pie shell. Top with egg whites meringue. Place in oven and brown meringue. Remove from oven and let cool before cutting.
Mix together, adding flour one cup at a time. It will be very difficult to stir at the end. Make into balls. Bake at 350° for 13 minutes.
Brown chops on both sides in hot frying pan. Grease deep casserole dish and place 3 chops in dish. Combine flour, salt, pepper and parsley. Sprinkle half over chops. Cover with half of potatoes. Repeat layers. Heat milk in skillet in which chops were browned. Cover and bake at 350° for 1 1/2 hours. Uncover for the last 20 minutes to brown top.
In a large bowl, combine hash browns, cheese, soup, sour cream, onion and 1/2 cup butter. Spread into a greased 13 x 9 x 2-inch baking dish. Sprinkle with paprika. Combine crushed corn flakes with remaining butter and sprinkle on top of casserole. Bake, uncovered, at 350° for 50 to 60 minutes or until hot and browned.
Line a 9 x 13-inch Pyrex dish with bread slices. Put 2 or 3 cups chicken or more on bread. Cook mushrooms and put over chicken. Add water chestnuts. Dot with mayonnaise. Top with cheese slices. Mix eggs, milk, salt and pepper. Pour over chicken. Mix soups and pimentos. Pour over all. Cook, uncovered, at 350° for 1 1/2 hours. Sprinkle bread crumbs mixed with oleo on top. Broil until brown.
Heat oven to 350°. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt. Add to margarine mixture, mixing well. Stir in oats and raisins; mix well. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes until brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in airtight container.
Mix well and pour in an unbaked pie shell. Bake 30 to 40 minutes at 300°. Cool, then top with Cool Whip.
Use 1 to 1 1/2-quart casserole dish. Brown ground beef and season. Put meat in bottom of dish. Mix soup and milk together; pour over beef. Chop up and add onion. Cover with Tater Tots. Bake in a 350° oven for 1 hour.
Combine 2 cups flour and 2 teaspoons sugar. Cut in butter with a pastry blender until it resembles coarse crumbs or meal. Press crumb mixture evenly in bottom of a 13 x 9 x 2-inch pan. Bake at 375° for 15 to 20 minutes or until brown. Set aside.
Mix flour and sugar; sift into a large mixing bowl. Heat shortening, cocoa and water to a rapid boil. Pour over flour-sugar mixture; beat well. Add other ingredients. Mix well. Bake in a greased and floured 16 x 11 x 1-inch pan for 20 minutes. Ice in pan.
Cream shortening and sugar. Beat in eggs, applesauce and water. Sift together dry ingredients. Add to applesauce mixture. Stir in nuts. Pour into greased pint jars (wide mouth) about 1/2 full. Bake at 325° for 45 minutes. Remove 1 jar at a time. Wipe sealing edge clean. Put the lid and ring on tight. (Jar will seal as cake cools.) Store as you would regular canned goods. Makes 8 pints.
In a bowl, grate potatoes and onion. Add flour, salt, pepper and nutmeg; blend. Fry in hot greased skillet until golden brown. Perfect!
Put all ingredients in crock-pot. Tie all spices in cheesecloth or put in tea strainer. Set on high for 1 hour, then to low.
Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate for 3 hours.
Sift flour. Mix 3/4 cup sugar, 1 1/2 tablespoons cocoa, salt, baking powder, melted butter, milk and vanilla and pour mixture into a greased 10-inch glass pie dish.
Heat non-stick skillet 30 seconds; add oil and heat 30 seconds. Add onion and beef; cook, stirring until onion is brown, 10 to 12 minutes. Reduce heat to low; add chili powder and cumin. Cook, stirring occasionally, 5 minutes. Add tomato sauce and broth; cook 20 minutes, stirring occasionally. Dissolve cocoa in hot water; add cocoa mixture and beans; cook 5 more minutes. Serves 4.
Shred cabbage and put into a 13 x 9-inch casserole dish. Add layer of sliced onion, separated into rings. Add layer of sliced pepper. Pour sugar over this. Do not mix. Combine vinegar, salt, celery seed, mustard and oil; bring to boil. Pour over cabbage while hot. Do not mix. Put in refrigerator until cool or overnight. It is best when it has had time to marinate. Serves 8.
Mix flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple. Beat eggs, oil and vanilla. Stir into the flour mixture until batter is just combined. Spoon into well-greased muffin cups, filling to top. Bake 30 minutes at 350°. Makes 14 large or 20 small muffins.
Cook raisins in water until dry. Mix all ingredients well and bake in 9 x 13-inch greased and floured pan or Bundt pan at 350° for 45 to 50 minutes.
Soften cream cheese. Mix kaukauna spread, dry ranch mix into cream cheese. Chop the chipped beef into fine pieces. Add to cream cheese mixture and combine well. Onto waxed paper, sprinkle shredded cheese. Place mixture onto cheese and roll into a ball shape, as you incorporate the cheese coating. Place in the refrigerator. Makes one large ball, or you can divide mixture before rolling onto cheese and make several small balls.
Cook broccoli according to package directions; drain and set aside. In a 2-quart glass casserole, melt butter in microwave on High for 30 to 60 seconds. Stir in cornstarch; microwave on High an additional 1 to 2 minutes, stirring every 30 seconds until butter slightly thickens. Add vegetables, including broccoli, garlic salt and Parmesan cheese. Heat on High in microwave 5 minutes, stirring twice.
Twist crown of leaves from pineapple. Using sharp knife, halve pineapple lengthwise (refrigerate unused half). Cut fruit from shell, then into chunks; set aside. Place chicken between 2 sheets of waxed paper; using wooden mallet or rolling pin, pound chicken to 1/2-inch thick cutlets. Rub chicken with garlic; season with salt (if desired) and pepper.
Sort and wash bean mix. Place in a dutch oven; cover with water, and soak overnight. Drain beans; add 2 qts water and next 4 ingredients, cover and bring to a boil, reduce heat, and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes stirring occasionally.
Combine bouillon cubes, 1 quart water, cubed potatoes, celery, onion and diced carrots. Cook until tender, about 10 minutes. Add Italian vegetables which have been chopped in blender. Cook 10 minutes longer. Add cream of chicken soup. Rinse cans with small amount of water and add to mixture. Cut up cheese and add. When melted, it is done. Store leftovers in refrigerator. When using leftovers, cook slowly, stirring constantly.
Cook squash and onion until onion is tender. Drain water. Add margarine, salt, pepper, 2 cups stuffing and sour cream. Stir until mixed. Line buttered casserole dish with remaining 2 cups stuffing. Pour squash mixture into casserole dish. Bake at 350° until lightly brown. Add cheese and bake until melted.
Preheat oven to 350°. Mix first 6 ingredients together. Let stand 15 minutes. Add remaining ingredients. Stir enough just to mix ingredients. Put in greased loaf pan and bake for 1 hour.
Cream the sugar and oleo together. Add eggs, flour and vanilla. Beat well. Spread batter evenly into greased jelly roll pan. Mark into 24 squares. Place 1 tablespoon of filling in center of each square. Bake at 350° for 40 minutes. When done, sprinkle over top with powdered sugar.
Mix together oil, soy sauce, ketchup, vinegar, pepper and garlic. Cut chicken livers in half and marinate in mixture for 4 hours. Drain. Wrap bacon around chicken liver and water chestnut. Secure with toothpick. Roll in brown sugar. Broil 10 minutes until crisp.
Place berries in a 9-inch square baking dish. Combine 3/4 cup of sugar, salt and cornstarch. Sprinkle over berries. Dot with butter. Roll pastry to fit pan and place on top of berries. Trim and seal edges. Brush with milk and sprinkle with 1 tablespoon of sugar. Make slits in top. Bake at 425° for 30 minutes. Makes 6 to 8 servings.
Bake at 350 degrees for 1 hour. Can be frozen before or after baking.
Blend first 5 ingredients thoroughly. Add remaining ingredients, mixing well after each addition. Cover and chill 1 hour. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes at 350°. Decorate with frosting of your choice (cream cheese frosting is delicious on these!).
Mix all ingredients together. Keeps indefinitely in refrigerator. Great with fried rice and stir-fry.
Knead softened cream cheese with shrimp or crab and form into a ball. Top with seafood sauce. Serve with Ritz or butter crisp crackers.
Drain salmon, reserving 2 tablespoons liquid. In mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon liquid; stir into salmon mixture. Form into small patties and fry until golden brown in hot shortening, about 5 minutes per side. Makes 4 to 6 servings.
Chop onion and celery. Peel and chop turnips. Cut up duck. Brown flour in oil. Add onion and celery; cook for 5 minutes. Put duck and turnips in to brown. Add water to barely cover duck. Cover pot and slow cook for 1 1/2 hours.
Mix flour and sugar. Melt oleo; add cocoa and Coke and bring to a boil. Pour this mixture over flour and sugar. In a bowl, combine beaten eggs, buttermilk and soda and add to flour mixture. Add marshmallows. Bake in a single large pan, sheet cake size, greased and floured at 350° for 30 to 35 minutes.
Melt margarine. Mix all ingredients in large mixing bowl until blended. Pour into a 2-quart baking dish. Bake, uncovered, in 350° oven for 45 to 50 minutes, or until lightly browned and set.
Drain clams, reserving the juices. If necessary, add enough water to the clam juice to make 1 cup.
Combine oatmeal and boiling water; set aside. Cream shortening and sugar; add oatmeal mixture, eggs, vanilla. Then add flour mixture. Bake in greased 9 x 13-inch pan at 350° until done. Top with frosting.
Cook broth, milk, lemon juice and flour until thick. Put chicken into buttered casserole, pour broth over chicken. Bake uncovered at 350 degrees for 1 hour. May add vegetables as desired (corn, peas, etc.).
Preheat oven to 350°F (175°C). Bake potatoes in preheated oven for 1 hour.
Put milk in large saucepan and bring to a boil. Using low heat, slowly stir in cornmeal and let cook a few minutes, stirring constantly; add salt. Take off stove and let cool for a few minutes. Add milk to thin a little; then add one well-beaten egg, sugar and allspice. Pour into casserole and bake in a moderate oven about 35 minutes. Stir twice while baking.
Preheat oven to 400 degrees. Mix top six ingredients. Spread in greased 13 x 9 inch pan. Bake 12 - 14 minute until brown. Cool before topping.
Roll the first 7 ingredients into firm, small balls (1 1/2 inches). Set aside. Make sauce from the next 4 ingredients. Place meat balls with sauce in baking dish. Bake for 35 to 40 minutes at 350°.
Grease pan with butter. Pour in pie filling and pineapple. Sprinkle cake mix (1/2 to 3/4 box). Cover with pecans. Take butter and cover over with the pecans. Cook in 350° oven for an hour. Get crust light brown. No cover is necessary.
For a very different salad, try mixing romaine lettuce, small diced Vidalia onion (or other mild sweet onion), sliced strawberries topped with poppy seed dressing. It's wonderful!
In a pan or skillet, melt butter and mix with salt and pepper. Lay pork chops in melted butter mixture. Pour ketchup on each chop and pour enough Coke to cover the chops in the pan. Let come to a boil. Simmer for 45 minutes or until tender and sauce begins to thicken.
Mix butter and milk with electric mixer; add powdered sugar a little at a time, until creamy. Cool in freezer. Mix chocolate chips and paraffin in double boiler until melted. Form into balls and put back in freezer for a little while until firm. Dip balls in chocolate with toothpick and put on wax paper to cool. Makes a lot of candy.
Mix Stove Top according to box. Pour into a casserole dish. Place turkey over stuffing. Then spoon soup over turkey. Spread evenly. Bake in oven for 30 minutes at 300° or 15 minutes in microwave.
Layer cucumbers, salt and onions in a large container. Cover with ice. Let sit 3 hours. Drain. Combine remaining ingredients in a large pan. Bring to a boil, stirring until sugar is dissolved. Boil 3 minutes. Add cucumbers and onions. Bring to just below boiling. Pour into hot sterilized jars. Seal and process in boiling water bath 10 minutes.
Clean and slice zucchini (do not peel). Put zucchini, pepper and salt into enough water to cover. Let stand 1 hour. Drain. Beat eggs with 1 tablespoon water. Dip zucchini in flour, then in egg, then again in flour. Deep fry or panfry in Crisco. Make sure oil is hot.
Soak beans overnight with plenty of water; add to beans, onion and trimmed ham (bite size). Add remaining ingredients. Cover and bring to a boil. Boil slowly for 2 to 3 hours, stirring frequently. An 8-quart pot is best. Remove bay leaves before serving.
Saute onion and bell pepper in liberal amount of butter. Add cooked beef; mix well. Add flour and seasonings to your taste. Lastly, add enough water to make gravy.
Pour into 1 1/2-quart casserole. Place casserole in pan of water to bake! Bake 40 to 50 minutes at 350°.
Place all ingredients in a blender. Add enough water to fill the blender 3/4 full. Blend for 1 to 2 minutes or until blended. Serve chilled.
*Canned, drained pineapple, pears or peaches, cut in chunks, dried apricots and prunes, cut in chunks, fresh apples, cored and sliced or maraschino cherries (if desired).
Wash mushrooms. Remove stems and chop stems with celery, onion and green pepper. Saute in butter. Add this to cream cheese, bread crumbs and lemon juice. Mix well and stuff mushroom caps. Place mushrooms, stuffed side up, on lightly greased cookie sheet. Bake 10 minutes at 350°. Serve hot or cold.
Pound steak, cut in average pieces. Flour on both sides. Fry in Crisco. Brown on both sides. Place meat in baking dish. Make gravy using about 1/2 cup flour, salt and enough water to thicken. Pour over meat in baking dish. Cover with foil, leaving a small place open. Bake for 1 hour in 400° oven.
Brown meat. Add next 5 ingredients. Cover and cook slowly 15 to 20 minutes. Cook noodles according to package directions and drain. Combine with next four ingredients. Using large casserole or baking dish layer noodles, meat and onion-cheese mixture. Repeat layers. Sprinkle top with grated cheese. Bake 20 minutes at 350°.
Add sugar gradually to beaten egg; beat until light. Add melted butter; blend. Mix and sift dry ingredients. Add alternately with buttermilk. Stir just enough to blend. Stir in pecans. Bake in greased loaf pan (9 x 5 x 3-inch) in moderate oven (350°) for 1 hour.
Have all the cheese at room temperature. Mix with an electric mixer to form ball. Roll ball of cheese in finely chopped pecans.
First line cookie sheet with foil and spray with Pam. Take the 40 crackers and lay out on cookie sheet. In saucepan, put the margarine and the brown sugar and bring to a boil and boil 3 minutes. Then just pour over the crackers. Place in a 400° oven for 5 minutes and when it comes out of the oven, sprinkle the morsels on top. As they melt spread over the crackers. Let set up and break into pieces.
Preheat oven to 300°. Split buns lengthwise into quarters. Combine garlic salt, basil and parsley with margarine. Spread cut surfaces with mixture; place on cookie sheet. Bake until crisp and lightly browned, 45 minutes to 1 hour. Store in tightly covered container. Serve with soup or as an appetizer.
Heat syrup and sugar until sugar is dissolved. Remove from heat and add peanut butter. Pour over corn flakes. Mix and drop by teaspoonfuls onto waxed paper. Cool.
Cook rice in boiling salted water for 14 minutes. Drain. While rice is cooking, stew tomatoes gently for about 10 minutes. Add a little water if necessary. Press through a sieve. Return to low heat and add seasoning. Mix well. Stir into the hot rice and sprinkle with cheese.
Place chicken in crock-pot with water and bouillon. Cover and cook on low 7 to 8 hours or until tender. Remove from broth and cool. Remove chicken from bones and dice. Peel, core and dice apple. Saute in butter with onion, celery and curry powder until limp and glazed. Season with salt and pepper. Transfer to crock-pot. Add diced chicken and enough broth to moisten. Cook on low until hot. Serve over rice. Pass condiments. Makes 6 to 8 servings.
Blend soda and buttermilk, stir well. Pour sugar in large boiler; add milk mixture, syrup and margarine. Bring to boil; cook to 240° on thermometer or medium soft ball stage. Remove from heat; beat well. Stir in nuts. Pour in buttered dish or drop by spoonfuls onto waxed paper.
Preheat oven to 350°. Wash and remove seeds from peppers and place in baking dish. Brown ground beef and onion in skillet. Drain. Stir in salt, rice, garlic salt and 1 cup tomato sauce. Lightly stuff peppers. Pour remaining tomato sauce over stuffed peppers. Cover and bake 45 minutes. Uncover and bake 15 minutes.
Saute garlic in Dutch oven or similar sized pan on med. heat until flavor starts to release. Add cubed chicken breast and cook until done, but be careful not to brown. You may notice some liquid forming while you cook the chicken. That's okay because it just adds to the flavor. When chicken is done, add the beans and reduce heat to med-low. When beans have heated, add the salsa. Remember that usually heating intensifies how spicy hot it is. I usually use either mild or med. salsa.
Mix marinade ingredients and pour over flank steak. Marinate overnight or at least 4 hours, in refrigerator, turning several times. Grill. Best if served rare to medium-rare. Slice thinly across the grain.
Cut English muffins in half. Mix tomato sauce with herbs in a small bowl. Spread tomato mixture on muffins. Arrange thinly sliced onion, pepper, olives and cheese on top. Place muffin halves on a cookie sheet and put under the broiler about 4 inches from heat. Broil until cheese bubbles, leaving oven door open. Serve hot. Optional topping: vegetarian sausage.
Add slightly beaten egg yolks to 1/2 cup boiling water. Beat for 8 to 10 minutes. Fold sugar into egg mixture; add flavoring. Pour into 14 x 18-inch pan lined with waxed paper. Bake at 375° for 15 to 20 minutes. Turn out on towel; spread with jelly and roll up.
Mix buttermilk, oil and eggs together. Then add all other ingredients. Bake in Bundt pan at 350° for 1 hour.
Preheat oven to 325°. Place oats, sunflower seeds or nuts, coconut, wheat germ and bran in an ungreased 9 x 13-inch pan. Mix all but raisins; bake 1 hour, stirring every 15 minutes. After baking, add raisins. Excellent sprinkled on ice cream or frozen yogurt. It's not just for breakfast at our house! A good source of fiber. Makes one gallon.
Roll crescent rolls into 9 X 13 greased pan. Mix eggs with milk. Combine ingredients together and pour into pan. Sprinkle with Parmesan cheese. Bake at 350° for 20-30 minutes.
Soften cheese and blend with mayonnaise and sugar. Add cranberry sauce, pineapple, and nuts. Fold in Cool Whip. Add more crushed pineapple and/or Cool Whip if you want to make a larger salad. Pour mixture into an 8 x 8-inch pan and freeze for 6 hours or overnight. Set out 15 minutes before serving.
Pack crackers and butter into a 9 x 13-inch pan. Mix pudding and milk. Beat for 2 minutes. Add ice cream. Beat just until smooth. Pour onto cracker crust. Top with Cool Whip. Refrigerate.
Put oleo or butter and marshmallows in a good size pan. Melt on medium-low heat, then add food coloring. Stir, then add corn flakes. Stir until flakes are coated. Drop onto wax paper. Add 3 red candies immediately. Refrigerate until hard. Need my wife to help.