HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 300°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Combine flour, sugar, margarine and salt. Stir until crumbly (mixture will be dry). Press firmly in pan. Bake until lightly golden brown, about 20 minutes. Prepare filling and pour over baked layer. Spread evenly. Bake until filling is set, about 20 minutes. Cool and cut into 1 1/2-inch squares. Makes 70 squares.
Preheat oven to 425°. In a large plastic bag, mix all ingredients. Close bag and shake until all potatoes are evenly coated. Empty potatoes into a greased shallow baking dish. Bake, stirring occasionally, approximately 40 minutes, until potatoes are tender. Potatoes will stick if not stirred.
In a pan over medium heat, melt the chocolate chips, butter or margarine and the peanut butter. Pour the box of cereal in a large bowl or dishpan. Pour the chocolate mixture over the cereal. Mix well to coat the cereal. Put the powdered sugar in a doubled grocery sack. Dump in the cereal. Shake well to coat. Store any leftover in an airtight container.
Brown hamburger with onion, salt and pepper. Add garlic powder, oregano, tomato paste and hot water. Simmer. Layer cottage cheese, sauce, cooked lasagna noodles and Mozzarella cheese.
Slightly butter a cake pan. Break bread into small pieces. Layer in the cheese on top of bread. Boil sausage, then in a frying pan, brown sausage. Cut sausage into thirds. Layer over cheese in pan. Beat eggs, milk and dry mustard together, then pour over ingredients in pan. Refrigerate overnight.
Mix juice. When ready to serve, add to your punch bowl. Put one scoop of ice cream into serving glass and add ginger ale. Stir. You can make this up as you need it.
Set ice cream and Cool Whip out to soften. Crush Oreos into very small pieces. Mix together and place in a freezer-safe container. Cover with foil. This is an easy summer treat.
Saute chopped onions and garlic in olive oil. Add Italian spices. Add rest of ingredients. Thicken with cornstarch.
Cream together oil and brown sugar. Add oats and flour. Divide this mixture in half. Press one half of the mixture on the bottom of an 8 x 8-inch square pan. Put in thickened fruit. Sprinkle the rest of the crumble mixture on top of the thickened fruit. Bake at 350° for 40 minutes.
Brown ground beef and onion in frying pan. Add green chilies. Add cans of tomato sauce, sour cream, seasonings and 1/2 pound of cheese. (Use 1/2 of cheese in meat mixture; set other half aside.) Simmer for 20 minutes over low heat. Take tortillas and cover bottom of 13 x 15-inch pan. Add layer of meat, then another layer of tortillas and rest of meat. Take other half of cheese (grated) and put on top of meat mixture. Bake until cheese is melted for about 20 minutes at 350°.
Dissolve gelatin in boiling water. Pour into blender. Add all other ingredients and blend at high speed for 5 to 10 seconds. Pour into bowl and refrigerate for 5 minutes or longer.
Mix the first 4 ingredients together in ungreased casserole. Crush crackers; mix with melted margarine. Sprinkle over top of pineapple mixture. Bake at 350° for 30 minutes, or until bubbly around edges and light brown on top. Serve while warm.
Heat Karo syrup and sugar until it comes to a boil. Add peanut butter. Take off of burner. Add Rice Krispies. Place in a 9 x 11-inch cake pan.
Cook pasta according to directions on box. Combine remaining ingredients and toss with pasta. Chill and serve.
Pound steak to tenderize; cut into serving size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. In a skillet, brown meat on both sides in oil. Place onion in an ungreased 13 x 9 x 2-inch baking pan. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1 1/2 hours. Uncover; bake 20 minutes more. Yields 6 servings.
Drain peaches, measuring syrup. Add enough water to measure 1 cup. Dissolve jello in boiling water. Add liquid. Pour into individual dessert dishes; add peaches and bananas. Chill until set. Makes 4 cups or 8 servings.
Combine brown sugar, flour and pecans. Add remaining ingredients. Lightly spray mini-muffin pan with cooking spray and fill 2/3 full. Bake at 350° for 12 to 15 minutes, or until toothpick inserted near center comes out clean. If using a dark pan, bake at 325°.
Mix all ingredients except pie filling. Spread 3/4 of batter in greased 9 x 13-inch pan. Pour on pie filling. Drop remaining batter on pie filling. Bake 40 minutes at 350°. While warm, drizzle with powdered sugar frosting.
Preheat oven to 425°. In large bowl, beat the sugar and eggs until light. Stir together salt, flour, cornmeal and baking powder. Add to bowl along with butter and milk. Beat together quickly. Pour into buttered 9 x 13-inch pan and bake for 25 to 30 minutes or until golden brown.
Mix well. Fold in a 2 pound bag frozen hash browns. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cream butter and sugar, add the eggs, one at a time, and continue to cream mixture. Add almond extract. Mix in flour and baking powder. Turn mixture into greased and floured 9-inch spring-form pan or equivalent. Arrange peach slices on dough. Bake in preheated oven for 45 minutes. Serve warm or cold.
Heat oven to 350°. Put salmon, 1/4 cup water and remaining ingredients into a bowl. Mix to blend. Spray loaf pan with cooking spray. Place mixture in pan. Bake 30 to 40 minutes until golden. Let cool 5 to 10 minutes.
In a large bowl, stir dry gelatin into cottage cheese and mix well. Add drained pineapple and whipped topping. Fold until all ingredients are mixed. Serve immediately or refrigerate until serving time. Can be served as a salad on lettuce or as a dessert topped with some reserved whipped topping and a cherry.
Cream oleo and sugar. Add eggs, soda and baking powder. Alternately add flour and milk to mixture. Next, stir in bananas and vanilla; beat well. Pour into greased and floured 9 x 13-inch pan. Bake for 25 to 35 minutes at 350°. Ice with caramel icing.
Wash mushrooms and trim stems slightly. Remove stems from mushrooms; set caps aside. Finely chop stems. In small saucepan, combine chopped stems, 1 tablespoon butter, onion, parsley flakes, chives, Worcestershire sauce, salt and pepper. Cook and stir over medium heat until mushrooms are tender. Remove from heat. Stir in 2 tablespoons bread crumbs. Fill caps with stuffing mixture, packing firmly and mounding mixture slightly.
Mix together in a 9 x 13-inch pan. Bake in a 400° oven for 10 minutes. Stir, then bake for 10 minutes. Cool and bag for freezer.
Cream shortening or butter or margarine, sugar, brown sugar and vanilla until light and fluffy in large mixer bowl. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in peanut butter chips and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool slightly before removing from cookie sheet. Makes about 5 dozen.
Mix ingredients in saucepan. If colored play dough is desired, add color to water before mixing. If scented play dough is desired, use peppermint extract. Heat over medium heat, stirring until mixture comes away from side of pan. Let cool and have children knead until smooth. Add a little more flour while kneading if it is sticky. Store in airtight container. Yields 2 cups.
Debone chicken. Place cooked and drained spaghetti in a baking dish. Layer deboned and chopped chicken on spaghetti. Mix chicken soup and mushroom soup together and layer on top of chicken. Pour Ro-Tel tomatoes on top. Sprinkle with grated Cheddar cheese. Bake 30 minutes at 325°.
Mix first 3 ingredients and form dough. Press into bottom of lasagna dish. Bake at 375° for 10 to 12 minutes until lightly golden. Mix together cream cheese, Cool Whip and confectioners sugar and spread on cooled crust. Mix pudding and milk together and pour over. Top with Cool Whip spreading evenly. Refrigerate until served.
Mix together and put bread crumbs on top. Bake at 350° for 35 to 40 minutes.
Mix flour, butter, 1/3 cup sugar and 1 teaspoon vanilla together in food processor. Press dough into 10-inch spring-form pan, making sure it goes up the sides. Bake at 350° for 15 minutes; cool. While cooling mix cream cheese, eggs, 1/2 cup sugar and 1 teaspoon vanilla together. Spread on cooled crust. Pare and slice apples thin. Toss with remaining sugar, vanilla, cinnamon and walnuts. Arrange topping attractively on top of filling. Bake at 450° for 15 minutes, then at 350° for 45 minutes. Cool on rack 4 to 6 hours. Best served at room temperature.
Heat oven to 375°. Prick bottom and sides of pie crust with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large bowl, beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt; add to butter mixture. Stir in vanilla, chocolate chips, peanut butter chips and nuts. Pour into pie crust; return to oven. Bake an additional 25 to 30 minutes or until almost set. (Pie will not test done in center.) Serve warm or cool with ice cream; drizzle with topping. Garnish with a Hershey's Kiss.
Arrange sliced potatoes in greased dish or pan. Dot with butter. Arrange chops over potatoes. Sprinkle with salt and pepper. Pour milk over all.
Preheat oven to 350°. Prepare cake mix as directed. Pour 2 cups batter into greased 13 x 9-inch pan. Bake only 15 minutes.
Add water until thick (like cookie dough). Knead until you get all bubbles out. Bake at 325° until brown (maybe 1 hour or so). Decorate.
In chopping bowl, combine onions, garlic, turmeric, chili peppers, ginger and salt; chop fine. Add flank steak slices or strips and toss together. Let stand to season; refrigerate from 15 minutes to 3 hours, depending on your schedule. Then, in a Dutch oven, heat oil. Add flank steak and onion mixture; brown lightly. Add tomatoes, then cook, uncovered, over high heat for 10 minutes. Add soup; cover and simmer 1 hour if steak is sliced or 1 1/2 to 2 hours if it's in strips or until steak is tender.
Preheat oven to 350°. Sift dry ingredients and mix. Combine egg whites, yolks, orange zest and orange juice. Add to dry mixture. Set aside for 20 to 30 minutes. Lightly grease a baking sheet and mark 5-inch circles on the surface. Drop a spoonful of batter in each circle. Spread evenly to cover the area. Prepare and bake only one sheet at a time. Bake until the edges are a light brown, but the center is soft (5 to 6 minutes). Quickly remove cookies from the pan with a spatula. Mold cookies around orange to create cupped shapes. Once shaped, cool on rack. Fill with fresh fruit, ice cream or pudding.
Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan (8 x 8 x 2-inch). Mix in remaining ingredients. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Dust with powdered sugar, if desired.
Preheat oven to 375°. Mix all the ingredients. Divide into greased bread pans and bake 1 hour or until toothpick comes out clean.
Remove seeds and veins from peppers. Place peppers, onions and stewed tomatoes in food processor and chop to desired consistency. In large container combine tomato mixture and Italian dressing. Serve with chips or crackers.
Mix first 5 ingredients. Add buttermilk. Fold in beaten egg whites. Fill one 9 in. unbaked pie crust and bake at 325 degrees for one hour.
Combine all ingredients. Mix well. Chill. Will keep for several weeks. Makes 1 1/2 cups.
Dice fatback and fry until crisp. Dice onions and cook in fatback grease until brown. Prepare this over medium heat. Add soup, water, ketchup, Texas Pete, butter, Worcestershire sauce, salt and pepper. Simmer for 1 hour. Add fillet of flounder and allow to cook about 15 minutes or until done. Serves 20 to 25 people.
Place cabbage in a greased 2-quart casserole dish; sprinkle rice on top. Crumble ground beef over top. Mix remaining ingredients in saucepan; heat to boiling. Pour mixture over casserole. Bake at 350° for 1 hour. Serves 6.
Place the pastry in a baking dish. Brown meat and drain well. Add remaining ingredients; mix well. Place in prepared crust.
Place chicken in a 9 x 13-inch baking dish. Next place Veg-All. Mix chicken soup and broth together. Pour over chicken and vegetables. Mix flour, milk and margarine together. Spoon over chicken mixture in dish. Bake at 350° until brown, 30 to 45 minutes.
Clean broccoli, remove stems and cut into 1/2-inch pieces. Steam in 1/2 cup water until tender; do not drain. Set aside. If using frozen broccoli, not necessary to thaw. Melt butter in saucepan over medium heat. Add flour; cook for 3 to 4 minutes. Add chicken stock; stir and bring to a boil. Turn heat to low. Add half and half, cheese and broccoli. Heat until cheese melts. Do not boil.
Sprinkle onion soup over bottom of 9 x 13-inch pan. Sprinkle rice evenly in pan. Lay chicken on top of rice. Dilute soup with water or broth. Pour over chicken. Dot with butter and bake for 1 hour and 30 minutes at 350°.
Brown onions with ground beef. Add the rest of the ingredients. Cook on high for 20 minutes, then on low for 10 minutes.
Wash and peel potatoes. Cut as for French fries. Put in stewer; cover with water. Add salt and dust of pepper. Cook on medium heat until tender. Add corned beef and ground sage. Serves 4.
In shallow pan, toast sesame seed 10 minutes or until browned, shaking pan occasionally. Rinse cauliflower and separate into small flowerets. Cook in a 2-quart covered saucepan in 1-inch boiling, salted water for 8 to 10 minutes or until tender; drain well. Place half of cauliflower in 1-quart casserole; season with salt and pepper.
Preheat oven to 350°. Peel potatoes and place in a bowl of cold water until ready to use. Dry thoroughly and cut a thin slice off the long side of each potato so it can sit flat. Cut vertical slits from the top almost to the bottom of each potato, being careful not to cut through it. Dip the cut potatoes in melted butter and sprinkle with salt.
Mix sugar, syrup and margarine. Beat eggs; pour and mix with sugar mixture. Stir in pecans. Pour in pie shells. Bake at 350° for 45 minutes.
Stir together dry ingredients with whisk or fork. Separate the eggs and blend the yolks well with milk and canola oil. Lightly blend dry ingredients with the liquid ingredients until there are no lumps. Beat egg whites until they peak and fold them into batter. Bake in greased waffle iron until golden brown. Serves 6.
Mix dry ingredients in bowl. Mix egg yolks and milk, then add dry ingredients. Cook in double boiler until thickened. Add vanilla and butter. Allow to cool, then pour in crust. Beat egg whites; pour on pie and brown at 350°.
Beat oil, sugar and eggs, until blended. Add sour cream and vanilla. Mix dry ingredients to wet; mix, stir and blend until smooth. Add nuts and pears. Pour into greased loaf pan. Bake at 350° approximately 1 hour.
Cook meat in pan of water (about 3 cups); salt and pepper. Cook meat until done. Add remaining ingredients, except spaghetti. Add spaghetti about 1/2 hour before turning off soup. Cook soup for 1 to 2 hours on low.
Coat chicken breasts in Frying Magic. In large skillet, heat oil and cook chicken about 7 minutes on each side or until browned. Remove from skillet and onto plate. Steam broccoli spears and when done, add broccoli and garlic to same skillet. Saute for 5 minutes. In a 9 x 13-inch baking dish, lay out broccoli spears. Place chicken breasts on top of spears and cheese slices on chicken. Cover and bake 45 minutes at 350°. Delicious. Serves 6 to 8.
Melt butter in a 9 x 13-inch baking pan in 325° oven as it heats. Remove pan from oven and add crumbs. Stir into butter. Pat out into even layer. Sprinkle chips, coconut and nuts in evenly. Carefully drizzle milk over all. Bake at 325° for 25 minutes until golden brown and when partially cool, cut into squares.
In large bowl, combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onions and walnuts. Cover; chill. Makes 5 1/2 cups.
Mix Bisquick with the milk. Spread into greased pie pan. Bake at 450° for 5 minutes.
Cream the margarine, white sugar, brown sugar, eggs and vanilla in a large bowl. Blend in flour, baking soda and salt.
Beat egg whites to stiff peaks. Beat yolks until thick and lemon colored. Add lemon peel, juice, butter and milk. Combine dry ingredients and add to milk mixture; beat until smooth. Fold in egg whites. Spoon into slow cooker and cover. Cook on high 2 to 3 hours.
Grease 9 x 13 pan. Combine cake mix, butter, 1/3 cup evaporated milk and pecans. Stir until batter forms. Press 1/2 of the batter into pan and bake at 350° for 6 minutes.
Lightly grease cookie sheets or spray with Pam. Dip by teaspoon and roll in ball, then press with fork or roll in ball the size you want cookie to be and press with top of Pam can dipped in sugar. You can also drop cookie from teaspoon. Bake 8 to 10 minutes in 350° oven.
Mix sugar, butter and flour. Add slightly beaten eggs, Karo and vanilla. Pour into unbaked shell and bake at 350° until set and brown.
Mix butter and sugar. Place on top of Brie and sprinkle with walnuts. Bake in oven or microwave until Brie is soft. Serve with crackers.
Preheat oven to 400°. Cut each apple into eight pieces. Unroll crescent rolls and separate into 8 triangles. Cut each in half to make 16 triangles. Place on apple piece at wide end and roll up. Arrange in 9-inch square pan. Drizzle with butter; sprinkle with sugar and cinnamon. Pour orange juice or water into pan but not over dumplings. Bake for 30 to 35 minutes until apples are tender. Serve warm, plain or with cream.
Beat the first two ingredients together until fluffy. Add the peanut butter and milk. Fold in the Cool Whip. Pour into the pie shells.
Mix sugar with eggs. Make well and put in flour, baking powder, salt, vanilla and butter. Make balls and shape into s-shapes. Bake at 350° on greased pan 15 minutes.
Melt margarine in shallow baking dish. Mix sugar, flour, milk and baking powder. Pour flour mixture over margarine. Pour peaches on top. Bake at 350° until golden brown.
Cream butter and cheese. Add flour; ball and divide into three parts. Place in refrigerator for one hour.
Combine sugar and 3 cups water; bring to a boil. Let cool. Add the rest of the ingredients and freeze. Take out 2 hours before serving.
Dissolve yeast in warm water in large bowl. Stir in all ingredients except flour. Then add 5 cups flour. Beat thoroughly. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic (about 10 minutes). Put in a greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 hour. Punch dough down and divide into loaves or rolls. Place in 2 to 3 greased loaf pans (or grease 1 cookie sheet for rolls). Let rise until double, about 1 hour. Preheat oven at 350°. Bake about 30 minutes. Remove from pans. Brush tops with butter. Yields 2 to 3 loaves.
Mix cracker crumbs and 1 stick margarine. Put in bottom of 13 x 9-inch cake pan. Bake at 300° just a few minutes. Next, mix filling of 2 soft sticks margarine, eggs, confectioners sugar and vanilla. Beat about 20 minutes with mixer. Stir in 1 cup crushed pecans. Spread on crumbs. Next, layer bananas. Next, layer well drained pineapple, then spread Cool Whip on top and sprinkle a few nuts over Cool Whip. Chill for 24 hours. Decorate with cherries, if desired.
Preheat oven to 400°. Keep potato strip in cold water to prevent discoloration. Melt 2 tablespoons butter in skillet and add onions. Cook until soft, but not brown, about 5 minutes. Pat potatoes dry. Arrange layers of potatoes, onions and anchovies in greased 1 1/2 to 2-quart baking dish. Begin and end with potatoes. Dot casserole with butter and sprinkle with pepper and bread crumbs. Pour cream around the casserole. Bake in the center of the oven until the potatoes are tender and most of the liquid is absorbed, about 45 to 60 minutes. Serves 4 to 6.
Cook the ingredients until makes syrup. Put potatoes in dish; sprinkle with pecans. Pour syrup mixture over all.
Cream together shortening and sugar. Beat in eggs; add bananas, then flour and baking soda. Stir in cherries and nuts by hand. Pour in 2 greased bread pans. Bake at 350° for 45 to 50 minutes.
Mix mayonnaise, vinegar and sugar. Combine with broccoli, cheese, bacon and onion. Refrigerate several hours.
Cook over low heat until thick and clear (10 minutes). Color with red food coloring. Add sliced strawberries when cool. Pour on cake.
Fry bacon until crisp. Remove and drain. Saute onion in bacon grease until translucent. Add beans, brown sugar, chili sauce and bacon. Stir. Pour in casserole dish and bake 45 minutes at 350°.
Thoroughly mix together all ingredients. Serve on a lettuce leaf with crackers or use as a sandwich filling.
Put warm water into a bowl; add egg, salt, Crisco and sugar and dissolve well. Make sure mixture is warm. Add yeast that has been dissolved in the warm water for about 3 minutes. Add flour a small amount at a time; mix well. Let set 5 minutes. Put on floured board or table on wax paper and knead. Make into rolls; let rise about 25 to 30 minutes. Bake at 400° for about 15 minutes or until done. Brush with melted butter.
Brown ground sausage and hamburger meat together; add onion to the meat while cooking. Drain. Melt Velveeta cheese in a crock-pot. Add the remaining ingredients and the cooked meat to the melted cheese. Mix well. Serve hot.
In a 12 x 8 x 2-inch baking dish, mix potatoes, sauce mix, boiling water, butter and milk. Stir in onions; place sausage on top. Bake in preheated 400° oven 30 to 35 minutes, until potatoes are fork-tender. Let stand 2 to 3 minutes.
Break angel food cake into bite-size pieces. Slice strawberries. Using a clear glass bowl, layer cake, strawberries and Cool Whip. The last layer should be Cool Whip.
Bring sugar, water, cinnamon and butter to a boil. Peel and core apples. Pour sugar and cinnamon mixture in center. Dot with butter. Wrap each apple in pie crust dough. Bake at 400° about 40 minutes. Pour remainder of mixture over and around apples during last 10 minutes of baking.
Dissolve yeast in warm water. Pour boiling water over shortening, sugar and salt; stir to dissolve. Cool and combine with yeast. Stir in eggs. Gradually add 4 cups flour, beating well. Cover and let rise 1 hour. Work in remaining 2 to 4 cups flour to make a very soft dough. Cover and refrigerate overnight. May be kept in refrigerator as long as a week; use as needed. Form into rolls; brush with melted margarine. Place on greased cookie sheet. Let rise 45 minutes or until light. Bake at 400° for 10 to 15 minutes, until browned.
Roll steak in flour; place in oil and fry on high until brown on one side. Turn steak, reduce heat to simmer. Add water, cover and let simmer 20 to 30 minutes, depending on thickness of steak. Serve with a generous portion of love. It makes the heart tender every time.
Place cream cheese in medium bowl. Gradually mix in sour cream. Add flaked crab. Mix well. Shape into ball. Put shredded Cheddar cheese on top. Makes 4 cups.
Drain and chop the first 3 ingredients. Add the remaining ingredients. Place in a shallow dish and cover with 1 cup grated sharp Cheddar cheese and 1 cup grated Muenster cheese. Bake, uncovered, at 325° for 20 to 25 minutes. Serve with tortilla chips or Triskets crackers.
Grind pears, onions, peppers and celery. Mix with remaining ingredients and boil for 30 minutes. Seal in hot jars. Makes about 6 quarts.
Melt chocolate and margarine together. Beat eggs, sugar and salt. Add vanilla. Mix with the first mixture. Pour into unbaked pie shell and bake at 325° for 30 to 40 minutes until straw comes out clean.
Mix all except soup. Form into 1-inch balls. Place in lightly greased skillet. Brown well on all sides. Remove excess drippings. Pour undiluted mushroom soup over all. Simmer until tender and well done.
Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mixes; beat on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Spoon into pastry shell. Refrigerate at least 4 hours.