HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in large casserole dish. Add onion soup, mushrooms, water and rice. Stir until mixed. Bake, uncovered, 1 hour at 350°.
Slice cabbages thin and cut up in big pieces. Slice onions and bell pepper thin. Add pepper and a very small amount of salt. Pour Italian dressing over mixture and let set in refrigerator several hours before serving. Can use fat free dressing. Good with barbecue or hamburgers.
Simmer first 3 ingredients for 1 hour. Then add the rest of the ingredients, except for spaghetti. When vegetables are done, add chopped spaghetti, if desired.
Preheat oven to 350. Saute sausage and drain, save drippings. Saute mushrooms and onions in sausage drippings in black skillet. When mushrooms and onions are cooked put sausage in the black skillet.
Bake cake in a 9 x 12-inch pan for 15 to 20 minutes. Mix cream cheese and 1/2 cup cold milk until smooth. Then add instant pudding and 2 cups cold milk; mix until smooth and thick. Spread over cooled cake. Spread crushed pineapple on pudding, then spread Cool Whip and sprinkle chopped nuts on top. Refrigerate overnight.
Preheat oven to 325°. Cream butter and sugar. Add eggs, one at a time, and mix. Add flour and flavoring. Mix and pour into greased tube pan. Bake 1 hour and 15 minutes.
Thoroughly mix pineapple tidbits (well drained), thawed Cool Whip, flaked coconut, miniature marshmallows, chopped maraschino cherries and milk. Chill about 1 hour. Yield: 6 servings.
Heat oven to 425°. Line cookie sheet with foil; spray foil with nonstick cooking spray. In shallow dish, combine bread crumbs, cheese and oregano; mix well. In small cup or bowl, combine lemon juice and garlic. Brush both sides of chicken with lemon juice mixture. Coat with bread crumb mixture. Place on sprayed foil-lined cookie sheet. Lightly spray chicken with cooking spray. Bake at 425° for 15 to 20 minutes or until chicken is fork-tender and juices run clear.
Preheat oven to 400°. Spread tortillas in single layer in a 15 x 10 x 1-inch baking pan or 12 inch pizza pan. Sprinkle shredded cheese over chips. Bake for 2 to 3 minutes, until cheese melts. Dip chips in salsa.
Beat milk and pudding mix; blend in whipped topping and sweetened condensed milk. Alternate wafers, bananas and pudding mixture in large dish, ending with pudding mixture on top.
Fry bacon; remove from skillet. Crumble when cool. Mix vinegar with brown sugar; add salt and pepper to taste. Add to bacon grease. Tear washed garden lettuce; add chopped onion and radishes, if desired. Get grease dressing nice and hot, then pour over lettuce. Add bacon bits; mix and serve immediately.
Cut together shortening, flour, sugar and salt. Add beaten egg, water and vinegar. Mix all together, but add a little at a time for good consistency. Will keep a week in refrigerator in airtight container. Makes 4 crusts.
In a saucepan, cook 1 cup of grits per package directions. While the grits are cooking, melt the butter in another pan and add the garlic cheese, blending until all is melted. Beat the eggs; add milk and blend. Add the egg mixture to the melted butter and cheese, blending until smooth. Add the cheese sauce mixture to the grits and pour into a buttered casserole.
Boil chicken; save broth. Skim grease and discard. Combine chicken meat, broth, cilantro, potatoes, carrots, onions and celery and boil. When nearly done, add remainder of ingredients (except cheese and chips). Put tortillas in bowl; add soup and top with cheese.
Mix cheeses and garlic powder together after cheeses have softened. Roll into a ball or 3 rolls and roll into pecans. Wrap and chill until ready to serve. This is better made 24 hours ahead.
Melt butter in large skillet. Roll veal cubes in flour and sear on all sides. Will probably have to work in batches. When seared, put veal in 6-quart casserole alternately with raw mushrooms and butter from skillet. Cover tightly and bake at 350° for 2 hours. Serve with rice or couscous. Serves 16.
Beat first 4 ingredients until creamy on low speed. Mix all dry ingredients together. Add to creamed mixture until well blended. Bake 45 minutes at 350°.
Beat egg whites and set aside. Cream the butter or oleo and shortening. Add sugar and beat until smooth. Add egg yolks. Combine flour and soda. Add flour mixture alternately with buttermilk, starting with flour and ending with flour. Stir in vanilla, coconut and pecans. Fold in egg whites. Bake at 350° for 40 to 45 minutes. Check at 35 minutes. Makes 3 round 9-inch layers.
Beat together honey, oleo (melted and cooled), 2 eggs, 1/2 cup milk and 2 tablespoons lemon juice. Add flour, soda, salt and cloves. Fold in the cup of chopped walnuts and 2/3 cup candied orange peel. Pour into well-greased and floured loaf pans. Bake approximately 1 hour at 325° or until done when tested. Cool in pans for 10 minutes. Remove and cool completely. Wrap when cool and store at room temperature.
Mix gelatine with boiling water; add sugar, lemon juice and pineapple. Let stand in refrigerator until firming begins. Beat 2 packages Dream Whip; fold into mixture.
Steam squash; place in casserole 1 layer of squash, slices of Velveeta cheese to cover squash and layer of crackers; continue with another layer of squash, cheese and crackers. Melt margarine in microwave. Pour over dish and bake at 350° until brown, about 20 to 30 minutes. Serves 6 to 8. Can do ahead.
Slice or quarter tomatoes. Combine all the rest of the ingredients. Toss slightly but well. Embed the tomatoes into the tuna. Serve on Ritz crackers.
Combine carrots, peppers, onion, sugar and garlic salt; mix well. Add vinegar and olive oil; let stand overnight. Serve as a salad or a vegetable.
Combine all ingredients, using the amount of hot pepper according to taste. Chill and serve. Serves 2.
In a 3-quart saucepan, combine the chicken broth, chicken, butter, garlic and pepper. Bring the mixture to a boil; lower the heat and simmer for 1 minute. In a mixing bowl, combine the flour, baking powder and salt. Blend in the vegetable shortening until the mixture is coarse and mealy. Stir in just enough ice water to make a light dough.
Cook noodles as directed; brown beef, add garlic, oregano, tomato paste, water, salt and pepper. Cover and simmer 20 minutes. In an oblong baking dish, place 3 noodles, 4 slices of Swiss cheese, 1/2 of cottage cheese and 1/2 beef sauce. Make second layer like first. Cover with foil. Bake at 350° for 35 minutes.
Spread crescent rolls in pizza pan to form crust. Brown sausages; cut into bite size pieces. Sprinkle sausage on dough, then spread hash browns and cheese on top. Beat eggs and milk; pour over other ingredients. Salt and pepper to taste. Bake at 375° for 30 minutes.
Pat hamburger in 9 x 9 x 2-inch pan. Add salt, pepper and garlic powder to taste. Layer the remaining ingredients, do not mix. Bake in oven for 1 hour at 350°.
Heat oven to 350°. Grease and flour 3 round cake pans. Mix flour, sugar, baking soda, salt and cinnamon in a large bowl. Add oil and eggs. Stir until all dry ingredients are moistened. Do not beat! Stir in bananas, 1 cup pecans, vanilla and pineapple. Divide batter evenly among pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and cool completely on wire racks. Frost with Cream Cheese Frosting.
Cream butter and sugar; add beaten eggs. Sift dry ingredients together and add alternately with 1/2 cup buttermilk. Add the mincemeat and the nuts. Bake in 2 layers in a 375° oven. Frost with Caramel Frosting.
Mix color and cocoa together. Set aside. Cream Crisco and sugar until light. Add eggs, one at a time. Add cocoa mixture to Crisco mix and beat until creamy. Add buttermilk and flour alternately to cake mixture. Mix well after adding salt and vanilla, then add vinegar and baking soda. Mix by hand. Pour into greased and floured pan. Bake at 350° for 35 minutes.
Melt marshmallows in one of boiling water. Then add lime jello. Stir until cool, then pour over the remaining mixture. Put in refrigerator overnight. Stir well and serve.
Combine all ingredients, except bread and mushrooms. Mix thoroughly into a paste. Spread paste on each slice of French bread. Place slices on cookie sheet. Bake at 300° for 25 minutes or until bacon is well cooked. Mushrooms may be placed on top, if desired.
Mix all ingredients, except wax and chocolate chips. Chill. Roll into small balls. Place on wax paper and refrigerate for 2 hours.
Combine ingredients. Cook until thickened, stirring constantly. Add cut strawberries. Put in a baked pie shell. Add topping of Cool Whip or whipped cream. Garnish with sliced strawberries.
Pare potatoes, slice thinly and sprinkle with flour. Combine water, barbecue sauce, vinegar and salt in Dutch oven and heat to boiling. Stir in floured potatoes and onion. Simmer 5 minutes, stirring frequently. Cover and bake in 350° oven for 1 hour and 10 minutes. Sprinkle with paprika and parsley. Baking time: 1 hour and 10 minutes. Yield: 12 servings.
Place roast in foil lined baking pan. Sprinkle soup mix over roast. Add 1-inch of water around roast. Bake at 300° in oven for 3 or 4 hours. When roast is near done, add onions, potatoes and carrots around roast and cook until vegetables are done.
Season quail with salt and pepper. Wrap each, first in a strip of bacon and then in a grape leaf and tie with thread. Put in Dutch oven or large covered saucepan in hot oil. Add wine and a little water until the quail are half immersed in liquid. Stew until the quail are tender; undo the string.
Mix all ingredients. Pour over chicken. Bake in aluminum foil lined pan at 325° for one hour, turning twice.
Brown ground beef with garlic in skillet, stirring until ground beef is crumbly; drain. Add green chili pepper, tomatoes, chili con carne and beans. Simmer for 30 minutes. Stir in half and half. Sprinkle with shredded lettuce, corn chips and cheese. Yields 6 to 8 servings.
Preheat oven to 350°. In a 9-inch square pan with whip, mix well the flour, sugar, baking soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix until blended. Stir in pineapple, coconut and walnuts. Bake 40 to 45 minutes. Double recipe for large cake pan.
In a medium saucepan, combine juices, honey, cinnamon and cloves. Bring to a boil. Remove from heat and add tea bags; strain and serve.
Put crushed pineapple and orange jello in saucepan and bring to a boil. Cool. Mix in Cool Whip, buttermilk and nuts. Refrigerate.
Preheat oven to 450°. Peel potatoes; remove any blemishes. Rub entire potato with butter/margarine, then roll in flour, coating potato completely. Place in shallow pan and bake in a 450° oven for 40 to 50 minutes or until soft.
Dissolve Jell-O and sugar in 1 quart boiling water. Add the cool water and pineapple juice. Store in refrigerator.
Two to four ounces daily is said to help to maintain good health and energy. Also said to help reduce weight.
Cook broccoli and drain. Melt margarine; cook onions and celery until clear. Mix all ingredients in a casserole dish. Cook at 350° for 30 minutes.
Brown beef and onion (do not season this); drain fat. Pour Doritos in 9 x 13-inch pan. Spread beef on Doritos; set aside. In saucepan mix and heat to boiling soups and taco sauce. Pour this over beef. Top with grated cheese. Bake at 350° for 30 minutes. You can refrigerate this overnight and bake next day or divide into 2 (8 x 8-inch) pans. Bake one and freeze one for later. Serve with salad and hot bread.
Combine sugar, margarine, and evaporated milk in heavy saucepan; bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat stirring constantly. Remove from heat; stir in chocolate chips until melted add marshmallow creme, nuts and vanilla extract; beat until well blended. Pour into greased 13 x 9 baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Gently fry the sausage. With slotted spoon, remove to a bowl and cool completely. Add the cheese, baking mix and water. Roll into 1-inch balls and place on baking sheet 2 inches apart. Bake at 400° for 12 to 15 minutes until puffed and browned.
Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup (large) Bundt pan. Sprinkle nuts over bottom of pan. Mix cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Mix together pudding (can use sugar-free) and pineapple, then add in other ingredients and chill overnight.
Heat oven to 350°. In medium saucepan over low heat, melt butter. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water, eggs, instant coffee and chocolate chips; whisk until well blended. Remove from heat. Stir in pecans and vanilla. Pour into unbaked pie crust. Bake for 50 minutes, or until center is set. Cool completely. Refrigerate leftovers.
Grind the potatoes, carrots and onion or use food processor. Mix all ingredients together. Form in large balls, firmly packed. I use my ice cream scoop to make balls uniform. Fry nice and brown in limited amount of Crisco. Pack in deep baking dish. Cover with tomato juice and bake 1 hour at 350°.
Place butter in saucepan under low flame. Add 1/4 teaspoon of lemon and 1/4 teaspoon of orange juice. Add other ingredients and stir well until smooth consistency. Slice yams and place in baking pan. Pour mixture over yams and let sit for 3 minutes. Place yams in preheated oven (350°) until bubbling brown on top, approximately 15 to 20 minutes. Serves 5 people.
Put raw ground beef in casserole; season with seasoned salt and pepper. Add package of frozen vegetables. Spread the mushroom soup over the vegetables. Cover with Tater Tots. Lay foil on top and bake at 350° for 30 minutes. Uncover and bake another 30 minutes.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs into bottom of prepared pan.
Bring water to a boil. Add carrots and cook 10 minutes. Add celery and cook 10 minutes. Add chicken, onion and potatoes. Continue to boil. Add noodles, bouillon cube, salt and spices to taste. Cover and simmer about 20 minutes. Serve with saltine crackers.
Spray a 13 x 9-inch pan with Pam. Press the crescent rolls on the bottom of the pan and bake until done. Layer half of each ingredient as follows: taco meat, sour cream, cheese, salsa and chips. Repeat layer. Cook at 375° for 15 minutes. When it comes out of the oven, top with shredded lettuce and diced tomatoes. Cut into squares.
Drain pineapple, reserving 1 cup juice in a small saucepan; set pineapple aside. In saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute or until thickened; remove from heat and let cool in a bowl. Combine pineapple, fruit cocktail, oranges and bananas. Fold in Cool Whip and chill.
Put lemon juice over avocados, stirring until all avocados are covered. Mix remaining ingredients thoroughly and chill before serving.
Spread crescent roll dough in pan, smoothing out all seams. Bake according to directions until browned.
Mix all together. Bake on ungreased cookie sheet at 350° for 10 minutes. Do not bake longer. Let set and cool. Remove from pan.
Mix together and pour evenly over first mixture. Bake at 350° for 30 to 40 minutes or until tests done with knife. Let set until firm.
Preheat oven to 350°. In a large bowl, combine all ingredients. In a large baking pan, shape into loaf. Bake 1 hour or until done. Makes 8 servings.
Spray frying pan with 3 squirts of lite oil. Saute swordfish 3 minutes on each side over low heat. Chop garlic, basil and ginger in bowl. Add lime juice and pine nuts. Transfer fish to microwave dish. Pour mix over fish and microwave for 3 minutes or until thoroughly cooked. Garnish and serve.
Cream sugar and butter. Blend in cappuccino, cinnamon and salt. Mix in flour and nuts. Mold into 1 inch balls. Bake at 350° for 12 to 14 minutes until cookies are just set.
Mix flour with baking powder and salt. Beat butter until light and fluffy. Gradually beat in sugars. Mix in eggs and vanilla. Stir in flour mixture until well blended. Stir in chips and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheets, placing cookies about 2 inches apart. Bake at 375° for 8 minutes or until lightly browned. Makes about 3 1/2 dozen cookies.
In large mixing bowl, mix all ingredients together. Mix and beat at high speed for 4 minutes. Pour into oiled and floured tube pan. Bake at 350° for 40 minutes; cool and remove from pan. While cake is still warm, glaze with icing.
Bring soup to boil. Soften gelatin in water and add to soup. Beat cheese with soup mixture. When cool, fold in celery, onion, shrimp and mayonnaise. Put in mold and chill.
Preheat oven to 325°. Grease a shallow earthenware or other casserole. Drain the tomatoes and artichokes. Combine tomatoes, artichokes and basil and heat for 2 or 3 minutes, stirring gently. Season with the sugar, salt and pepper. Turn into the prepared casserole and bake at 325° for 10 to 15 minutes or until the vegetables are heated through.
Beat eggs. Add butter and sugar, then milk and chopped nuts. Pour into deep crust. Bake at 325° until set.
Mix all ingredients. Place in 8 1/2 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Slice cucumbers, onion and bell pepper. Mix with the salt and celery seed. Let sit for 1 hour. Heat the lemon juice and sugar until sugar has dissolved. Pour over mixture. Refrigerate for 24 hours.
Cream together sugars and Crisco. Add eggs. Add flour, soda, salt and vanilla. Mix in oatmeal. Roll dough in wax paper. Chill in freezer. When ready to bake, slice and bake on ungreased cookie sheet at 375° for 11 to 12 minutes. Great stored in tin for gift. Cookies are crunchy.
Cook together flour and milk, stirring constantly as it thickens. Cool. Mix at high speed the Crisco, oleo and sugar for 5 minutes. Add vanilla and then add to the first mixture. Continue to beat until creamy.
Mix all ingredients. Pour into Bundt pan. Bake at 350° for 40 to 60 minutes.
Saute the onion, water chestnuts and bell pepper in the margarine. Mix all ingredients together and put in a 9 x 13-inch casserole dish. Bake, uncovered, 25 to 30 minutes at 350°. Sprinkle top of casserole during the last 5 or 10 minutes with grated cheese. Bake until just melted or slightly browned.
Pop popcorn and put in a large kettle in a moderate oven, 300°. Bring to boil white sugar, brown sugar, glucose and water; wash sides down and add salt. Cook to 300° and add butter. When butter is well mixed in, take off the fire and add soda. Mix with vanilla. Stir in well. Take the corn out of oven. Set on warm part of stove. Scrape all the syrup into the corn and mix the whole thing together. Pour on a cold dry slab or wax paper. Spread out while hot. This can be rolled into balls. When cool, break into a size you wish. A great caramel corn. Store in airtight container to prevent corn from getting sticky.
Dissolve yeast in warm water in large mixer bowl. Add milk, 1/2 cup sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of flour. Beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in remaining flour; continue stirring until smooth. Cover; let rise in warm place until double, 50 to 60 minutes. Turn dough onto well-floured board. Roll to 1/2-inch thick. Cut into 2 1/2-inch doughnuts. Cover; let rise until double, about 20 minutes. Heat oil and deep fry until golden brown. Drain; while warm roll doughnuts in sugar or spread with glaze.
Stir together in a large heavy pot or Dutch oven, over moderate heat, the butter, canned milk and sugar. Bring to a boil. Cover. Boil 5 minutes and turn off heat. Add marshmallows and stir until melted. Add the chocolate, one kind at a time, stirring as it melts. Add vanilla and nuts. Blend. Pour into a buttered 10 x 15-inch jelly roll pan and smooth evenly. Let stand until firm, then cut into 1-inch squares.
Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover; cook 3 minutes or until softened enough to pull off individual leaves. Repeat to remove all large leaves (about 30). Cut thick center stem from each leaf.
Make a syrup of the vinegar and sugar. Place this in a kettle with a spice bag containing the whole cloves and stick cinnamon. Pare and halve the peaches, leaving an occasional stone for flavor. Peaches may be left whole. Cook the peaches in the syrup until tender, then place in jars. Fill jars with the vinegar syrup and seal.
Combine cocoa, sugar and salt. Gradually add milk. Cook to a soft ball stage (small amount of mixture dropped in a cup of cold water will form a soft ball). Add butter and vanilla. Let cool, then beat on a marble slab.
Brown chuck roast on both sides in oil in a heavy pot. Add light salt to taste, Dale sauce, celery, onion and green pepper. Cook on low 2 hours covered. The last 30 minutes of cooking, add 1 cup large mushrooms.
Sprinkle 3 tablespoons sugar over crushed pretzels which have been spread into a 9 x 13-inch pan. Mix together. Pour melted margarine evenly over pretzel mixture and pat lightly into pan. Bake at 400° for 7 minutes. Cool thoroughly.
Mix sugar, oil and eggs in a large bowl. Sift dry ingredients. Add and blend. Stir in vanilla, apples and pecans. Bake in greased and floured 13 x 9 x 3-inch pan at 350° for 1 hour.
Mix soup, sour cream and wine. Pour over chicken. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Combine margarine, sugar, eggs, vanilla and almond extract. Beat until creamy. Add remaining ingredients and mix well. For best flavor, allow dough to sit covered on counter for a couple of hours. Roll out on floured surface. Cut out with favorite cutters or inverted top of glass or small bowl. Spray cookie sheets with nonstick spray. Bake 6 to 10 minutes, depending on thickness. Frost with icing.
Lightly salt chicken breasts on both sides. Boil in water to cover until tender, 15 to 20 minutes. Chop into small pieces. In a mixing bowl, combine soup, sour cream and 2 teaspoons poppy seed. Mix well, then set aside. Preheat oven to 350°. Grease a 9 x 13 x 2-inch baking dish and layer half the soup mixture in the bottom. Cover with chopped chicken, then top with remainder of soup mixture. Combine the crushed crackers, 2 teaspoons poppy seed and margarine and mix well. Spread over top of chicken mixture. Bake 30 minutes.
Cook sugar and milk together until it changes color from white to oyster white. Remove from heat and add butter, mix, then add vanilla, mix well. Stir in fresh or defrosted coconut. Cool to luke-warm and put between layers and on sides and top of cake.
Blend melted butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased pan. Bake at 350° for 40 to 45 minutes. Cool.
Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite size strips. Cook pasta. Drain; keep warm.
Combine flour and garlic powder in plastic bag. Coat chicken with flour mixture. Melt margarine in skillet. On medium heat, fry chicken until done. Combine chicken, celery and onion soups and milk. Pour over chicken and let simmer in skillet for 10 to 15 minutes or until sauce is heated thoroughly. Serve over white rice.
Boil hen until tender. Remove meat from bone and cut into small pieces. Melt butter in ovenware pan. Add onion and celery. Cook very slowly for 15 minutes. Add can of peas and carrots; blend broth and flour. Add broth mixture, chicken and salt and pepper to taste. Top with biscuits and bake at 425° until brown. If desired, add 1/2 cup chopped bell pepper or 1 can mushrooms as onion and celery cook.
Saute the onion, zucchini, garlic and red peppers. Add spices, tomatoes and parsley. Cook for 30 minutes. Add kidney beans and dill. Cook an additional 15 minutes. Salt to taste. Serve in bowls topped with grated cheese or sour cream.
Mix sugar, eggs, salt and vanilla. Add sifted flour and baking powder. Fold in dates and pecans. Spread in 8 x 8 x 2-inch greased pan. Bake at 350° until done, approximately 25 minutes. Cut into squares while warm.