HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix corn flakes with 1/4 cup of the melted butter. Defrost potatoes. Combine potatoes in large mixing bowl with the melted butter. Add soup, salt, pepper and onions. Blend thoroughly. Pour into greased casserole pan. Cover with corn flake crumbs and butter. Cook for 45 minutes on 350°.
Preheat oven to 400°. Clean and rinse fish and allow to drain. Mix together oleo, parsley, dill, chives, onion and lemon juice. Line cookie sheet with foil. Lay fish on foil in single layer. Spoon mixture over each piece of fish. Cover with second piece of foil and seal the edges together. Bake 20 minutes. Unwrap and remove to a hot platter. Garnish with lemon slices and parsley (optional). Serves 4.
Cream sugar and shortening. Add eggs, one at a time. Add food coloring, salt, flour and milk. Cream well. Bake in pan sprayed with Pam at 325° for 1 hour and 15 minutes. Cool.
Drain pork and beans. Add cut up onions, eggs and pickles. Add mayonnaise and blend all together.
In a blender, mix water, orange juice, bananas and protein powder for 1 minute. Add tofu and spirulina; mix for 1 minute, until blended well. Makes 5 cups.
Combine sugar, flour, spices and salt. Add apples and toss to mix. Roll out pastry and line pie pan. Trim off overhang. Roll pastry for top, cut vents near center. Add half the apples. Pack well. Dot with butter. Add remaining apples. Moisten rim with water. Adjust top crust. Leave 1/2-inch beyond edge and fold under seal and trim. Brush with milk. Bake at 400° for 1 hour.
This mix is a nonfat substitute for condensed cream soup in your favorite recipes. You can also use it as a soup and add vegetables and/or meats of your choice. Ingredients are listed for the equivalent of 8 cans or for 1 can. Make the larger amount and store it in an airtight container. Stir well before using.
Chop, with a knife, the margarine and flour until lumps form. Add cold water, vinegar and salt. Make dough; divide into 7 balls. Refrigerate for 1 hour. Roll each ball into a round crust (about size of medium pizza). Place in 12-inch baking pan. Bake at 400° for 5 to 6 minutes, until light golden brown.
Melt peanut butter and butterscotch morsels in top of double boiler. Add corn flakes and stir until coated. Drop on waxed paper. Yields approximately 50 small cookies.
Cut sweet potatoes into halves. Mix water, butter, sugar and molasses or dark corn syrup. Put in frying pan or heavy pot. Add sweet potatoes. Cook over medium heat until mixture is candied and potatoes are done.
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
Slice ham 1/4-inch thick. Cook asparagus until tender; drain. Alternate slices of ham and asparagus in a greased 2-quart baking dish. Melt butter. Stir in flour. Gradually stir in milk and sour cream, stirring until sauce thickens. Stir in cheese until smooth. Add salt and pepper. Spoon sauce over casserole. Sprinkle top with Parmesan cheese. Bake in a 400° oven for 20 to 25 minutes, or until top is browned. (I use canned asparagus.)
Follow cake mix directions. Pour 1/2 of the batter into a greased and floured 9 x 13-inch cake pan. Set other 1/2 batter aside. Bake at 350° for 15 to 20 minutes. While cake is cooling, pour Eagle Brand milk over caramels in medium size saucepan; melt over low heat. Pour caramel mixture over baked cake, then pour other 1/2 batter over caramel layer. Bake for another 15 to 20 minutes at 350°. Let cake cool completely.
In pan, mix soup, milk, pepper, soy sauce, broccoli and 1/2 cup onions. Bake at 350° for 25 minutes; stir. Top with remaining onions. Bake 5 minutes; serve hot.
Combine all ingredients and mix well. Place in greased 3-quart casserole (or stuff 10 to 12 pound turkey). Bake at 350° for 30 minutes or until brown. Serves 10 to 12.
Marinade pork in a large bowl with barbecue sauce for 1 hour in refrigerator. When ready to cook, heat oven to 350°. Place pork in baking dish. Add diced onion on top. Cover with foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
Combine first 3 ingredients in a large bowl; set aside. Combine sugar and evaporated milk in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches a soft ball stage or candy thermometer registers 234°. Pour over chocolate morsel mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped pecans.
Saute in electric skillet until brown. Add mushrooms with juice. Dissolve G. Washington seasoning in 3 cups water. Turn down to boil and cook until done.
Preheat oven to 375°. Grease 2 large cookie sheets. In large bowl, cream oleo and 1/4 cup powdered sugar until light and fluffy. Add 1 cup flour and baking powder. Beat until well mixed. Add remaining flour, water and vanilla. Mix well. Dough should be stiff. Stir in nuts.
Fry hamburger, onion and garlic until brown. Add tomato sauce, cheese soup, whole kernel corn, chili and green chili peppers. Simmer 15 minutes. Mix cornbread mix and make it thinner and pour over mixture. Bake at 400° for 10 minutes, then 350° until brown.
Sift flour mixture together 3 times. Cream shortening, sugar and egg; mix well. Add mashed bananas. Add flour mixture, oats and nuts. Bake at 350° for 15 minutes.
Combine all ingredients; stir well. Pour into a 1 1/2-quart casserole pan. Preheat oven at 350°. Bake for 25 minutes or until knife inserted in the center comes out clean.
Mix all ingredients except fruit. Pour into a greased pie pan or a 9-inch round cake pan. Bake at 400° for 5 minutes; reduce heat to 350° and bake an additional 30 minutes. Serve immediately topped with fresh fruit.
In large saucepan, bring water to boil. Stir in bouillon. Add the next 5 ingredients. Bring to boil, then simmer for 20 minutes.
Mix all ingredients together. Sprinkle salt over mixture and let set overnight. Drain real well. Bring to a boil. Simmer 1/2 hour. Makes 8 pints.
Dissolve strawberry Jell-O in 2 cups boiling water. Add strawberries, pineapple and bananas, diced. Pour 1/2 in 8 x 12-inch Pyrex dish. Let chill and jell in refrigerator. Keep other half at room temperature. When refrigerated part is firm, spread 1 cup of sour cream on top. Then pour other half of Jell-O on and chill.
Prepare pudding according to package directions using 3 cups skim milk; fold in half of Cool Whip. Reserve 6 wafers and 1 banana. Slice remaining bananas. Arrange a layer of wafers on bottom of 2-quart baking dish. Spread 1/4 pudding over wafers; top with banana slices. Place wafers around sides of dish; continue layering wafers, pudding and bananas, ending with pudding. Cover and chill 3 hours. Slice remaining banana. Garnish with banana slices, remaining 6 wafers and Cool Whip.
Brown meats, onion, garlic and green pepper. Drain. Add remaining ingredients; cover and simmer 1 hour. Serve with tortilla chips. Can be frozen.
Cut tomatoes into eighths. Force tomatoes, basil and onion through food mill, or whirl in blender and pour through a wire strainer. Add chicken broth, sugar, salt, pepper and white wine; whip to blend. Chill thoroughly. Stir before serving. Float peeled, cooked shrimp on top, or garnish with salted whipped cream. Serves 6 to 8.
Singe, wash, dry and cut up chicken. Brown it in heated butter or oleo. Mix in onion, Accent, salt, ketchup or tomato paste and boiling water. Cover and simmer 25 minutes. Lift out chicken. Combine cornstarch, curry powder and cold water; stir into gravy. Cook, stirring constantly, until smoothly thickened. Return chicken pieces to gravy. Cover pan and simmer 15 minutes longer. Serve over rice.
In medium saucepan mix first 8 ingredients. Simmer over low heat 5 minutes. Cover and set aside for 12 hours. Next day add remaining ingredients. Pour mixture into 2 well-greased loaf pans or 1 tube pan. Bake at 275° for 50 minutes. Cool. Sprinkle top with powdered sugar or top with a broiled frosting.
Dissolve yeast in warm water. Add egg, shortening, sugar and salt. Gradually work in flour. Let rise. Punch down. Cover and refrigerate or make out in rolls and let rise. Will keep in refrigerator for 2 or 3 days if tightly covered. It is best if kept 1 day in refrigerator. Allow 2 to 3 hours to rise. Bake at 400° for 15 minutes. Can also be made into 3 loaves.
Mix buttermilk and instant pudding. Fold in Cool Whip. Add mandarin oranges (drained) and cookies (broken in pieces) when ready to serve.
Mix pears with juice, cherries with juice, cornstarch, 1/4 cup sugar and the nutmeg in saucepan. Cook, stirring constantly, over medium heat until it boils and thickens; boil 1 minute. Pour fruit into 1 1/2-quart casserole. Keep hot in oven while preparing topping. Mix baking mix, 1 tablespoon sugar, milk and oleo into soft dough. Drop by spoonfuls into hot fruit. Bake 20 to 25 minutes or until golden brown.
Simmer together for 4 hours, skimming any fat off the top. Serve in a hoagie roll.
In saucepan, gradually stir the milk into cornstarch. Add butter, salt and pepper. Stir constantly, bring to a boil over medium heat and boil 1 minute.
Mix undiluted vegetable soup, meat, egg and bread crumbs. Shape and place in roasting pan in oven. Place uncooked bacon on meat loaf before placing in oven. Bake at 350° for 45 minutes. Enjoy.
Mix all ingredients in blender or beat with mixer until mixed well. Bake at 350° for 1 hour and 15 minutes.
Spoon flour into a 1 cup measuring cup; level off. Set aside. Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add hot tap water to bowl. Beat with electric mixer at medium speed for 2 minutes. Add 1/2 cup more flour. Beat at high for 1 minute until thick and elastic.
Mix cherry pie filling, pineapple, milk, marshmallows, Cool Whip and nuts. Cool and chill overnight.
Combine all ingredients in a large Ziploc bag. In it place the meat to be marinated. Marinate overnight, turning bag occasionally. Remove meat from marinade. Place marinade in a saucepan and bring to a boil, reducing slightly. Grill meat over charcoal, basting with marinade. Grill scallions during last 4 to 5 minutes of cooking time. Source: Gourmet, August 1992.
Cook macaroni according to directions on package. Drain and rinse with cold water. In a bowl, mix together the pepper, salad dressing, sugar, salt and vinegar. Blend well. Stir in vegetables, ham and noodles. Refrigerate overnight.
Brown pork chops on both sides. Add both ingredients. Bake at 350° until done.
Combine mayonnaise, vinegar and mustard. Chill. Just before serving, toss cabbage, green pepper and onion. Moisten with dressing.
Mix the first four ingredients in a bowl and set aside. Melt butter, cocoa and water and bring to a boil. Pour over dry ingredients and mix well. Add buttermilk, eggs, vanilla and nuts. Pour into greased jelly roll pan and bake for 20 minutes at 350°.
Mix milk and flour, then add remaining ingredients. Pour into pie shell. Yields two pies. Bake at 350° for 45 minutes.
Make jello as directed on package. Add rest of ingredients, except ginger ale. Mix thoroughly. Add ginger ale just before serving. Sherbet may also be added when ready to serve. Serves 25.
Mix all ingredients except margarine. Shape into 4 burgers. The mixture may be somewhat crumbly. Coat bottom of large skillet (nonstick) with margarine. Add the burgers. Preheat burner to medium-high. Place pan with burgers on burner. Cook for 7 to 8 minutes, until burgers form a nice brown crust. Carefully flip, being certain to take up the brown crust when turning. Reduce heat to medium and cook another 5 to 6 minutes. Good served with white sauce with English peas added. Contains 238 calories each.
Mix the sugar and cornstarch; add the boiling water and a pinch of salt and boil until thick and clear. Continue cooking over hot water for twenty minutes. Beat in the butter, the lemon juice and nutmeg. A grating of lemon rind may be added. Great over Gingerbread Cake.
Combine all ingredients, mixing lightly, but thoroughly. Form into a loaf. Bake at 375° for 50 minutes.
Combine first 4 ingredients in electric blender; process until smooth. Garnish with fruit slices. Serve immediately. Yields 2 1/2 cups.
Peel and boil sweet potatoes until tender. Mash potatoes, then add all the other ingredients. Mix well. Pour into a 9 x 13-inch Pyrex baking dish.
Cream sugar and shortening. Add eggs and beat well. Sift flour with baking powder and spices and add alternately with milk, beginning and ending with flour. Fold in mashed sweet potatoes, nuts, raisins and dates. Bake in greased and floured tube pan at 350° for about 1 hour and 15 minutes or until cake tests done.
Mix soup with milk. Add can of mushrooms and package of onion soup mix. Put rice in oblong pan, then arrange chicken on top of rice. Pour soup mixture over chicken. Make sure soup mixture gets under chicken and the rice is wet with mixture. Cover; bake for 1 hour at 350°, then uncover and bake 15 minutes longer.
Remove stems and seeds from peppers. Scald in boiling water until tender. Dice onion and potato fine and cook in butter in a saucepan. When they begin to get tender, add the mixed meat and bread crumbs. Season with salt and pepper. When this mixture is done, stuff the peppers with it. Place stuffed peppers in baking dish; sprinkle with grated cheese and bake about 15 minutes. Serve hot.
Combine first 4 ingredients; set aside. Combine sugar, oil, butter, milk and eggs in large mixing bowl; beat at medium speed for 1 minute. Add dry ingredients and mix at low speed just until blended. Fold in carrots, pecans and vanilla. Spoon batter into a greased and floured loaf pan. Bake at 350° for 55 to 60 minutes.
Untie roast and trim off fat. Re-tie roast. Rub garlic over surface. Combine rosemary, chives and parsley. Sprinkle evenly. Cover and chill 2 to 4 hours. Place roast on a rack of broiler pan coated with vegetable cooking spray. Insert meat thermometer into thickest part of roast. Place roast in a 450° oven. Reduce heat to 325° and bake 2 hours or until meat thermometer registers 160°. Let roast stand 10 minutes. Remove string and slice diagonally across grain.
Mix flour, milk, butter, baking powder, sugar and salt to a soft dough. Gently knead on a floured surface into a smooth ball, adding small amounts of flour to dough, if necessary. Take walnut size pieces of dough and roll into long strips, 12 to 15-inches long by 1/4-inch thick. Twist each strip into pretzel shape and place seam side down on a greased cookie sheet. Brush pretzels with beaten egg and sprinkle with coarse salt. Bake at 400° for 20 to 25 minutes, until golden.
Melt margarine and mix with crushed graham crackers and sugar. Press into bottom of spring-form pan base.
Microwave Directions: In a 1 1/2-quart dish, combine beans, cheese, green onions and jalapeno peppers. Cover with a piece of wax paper. Microwave on High 4 to 5 minutes or until cheese is melted. Stir after 2 minutes. Stir in tomato, salsa and lemon juice. Serve warm with Low-fat Tortilla Chips. Makes about 12 (1/4-cup) servings.
Sift cake mix, flour and pudding mix into mixing bowl. Add sugar. Beat eggs and add to bowl along with the lemon extract flavoring, the milk and the oil. Mix until consistent. Pour into Bundt pan and cook at 350° for 1 hour.
Mix all ingredients (except nuts) in heavy saucepan. Boil to hard ball stage. Beat; add nuts. Pour into buttered dish.
Bake patty shells as directed. Cook green pepper in butter until tender. Blend in soup and milk; add turkey, pimento and almonds. Heat and stir now and then. Add sherry if desired. Serve in patty shells.
Beat eggs and sugar until thick. Add butter, flour, cocoa, vanilla, coconut and walnuts. Mix well. Pour into greased square pan. Bake 30 minutes at 350°. While hot, pour Marshmallow Creme over cake.
Grease a 10 x 13-inch baking dish and sprinkle the rice on the bottom. Arrange the chicken pieces on top of the rice. Sprinkle onion soup mix over the chicken. Mix together the cans of soup and milk until smooth and pour over the chicken and rice. Cover tightly with aluminum foil. Bake at 325° for 2 hours.
Place chicken between 2 sheets heavy-duty plastic wrap and flatten to 1/4-inch thick; set aside. Combine wine and next 5 ingredients in large skillet; bring to boil over high heat. Arrange chicken in a single layer in skillet; cover and reduce heat. Simmer for 15 minutes or until chicken is tender. Remove chicken to serving dish; keep warm. Combine cornstarch and water; stir into skillet and bring mixture to a boil. Boil one minute, stirring constantly. Pour over chicken. Yields 4 servings.
Put sugar and milk in a large pan and boil for 6 minutes. Remove from heat and add rest of ingredients.
Blend Crisco, sugar, eggs, milk and vanilla. Sift together the flour, salt and baking powder and mix thoroughly. Roll 1/8 inch thick on lightly floured board. Cut out cookies in any shape. Bake in oven at 375° to 400° on ungreased cookie sheet. Allow 8 to 10 minutes or until lightly browned.
Cream butter, sugar, eggs and vanilla until fluffy. Blend in melted chocolate. I use 18 heaping teaspoonfuls cocoa mixed with 6 tablespoons vegetable oil. Pour batter into 3 (8-inch) layer pans. Bake in a moderate oven for 30 to 35 minutes. This is a good moist cake.
Mix together the oil, sugar, oleo, eggs and vanilla. Mix together the flour, baking powder, cocoa, baking soda and cinnamon and add to the first mixture. Mix together the zucchini and nuts and add. Place in a lightly greased 9 x 13 pan and sprinkle the chocolate bits over the top. Bake in a 350° oven for 40-45 minutes.
Pour cherry pie filling into ungreased 8-inch square baking pan. Stir in almond extract. Combine flour, brown sugar and cinnamon in medium bowl; mix well. Add butter. Stir with fork until mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling. Bake at 350° for 25 minutes or until golden on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream. Easy and Excellent! Serves 6.
Melt butter. Add cheese, salt and Worcestershire sauce. Drizzle over mixed Chex, pretzels, Cheez-Its and nuts. Bake at 200° for 1 1/2 hours. Stir every 15 minutes.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once, stir until dough follows fork around bowl.
In a saucepan, combine 1 pint of blueberries, orange juice and sugar; bring to a boil and cool. In another saucepan, dissolve jello in 1 cup boiling water, then add cold water and stir. Let cool. Add blackberry brandy. Mix lemon jello and brandy mixture with partially cooked blueberries, sour cream, lemon rind and spices. Stir in remaining blueberries. Pour into mold; chill until firm. Unmold and serve with sour cream.
Have eggs and butter at room temperature. Cream butter; add Imperial 10x powdered sugar. Beat with electric mixer until fluffy. Add eggs, one at a time. Beat well after each addition. Sift flour 3 times; add gradually to batter. Add flavorings and mix well. Bake in 10-inch greased and floured tube pan at 325° for 1 1/2 hours. Cool 4 minutes, then invert pan. Delicious served plain with Imperial 10x powdered sugar sprinkled lightly into ridges on top of cake. Or top with ice cream, fruit, whipped cream or dessert sauce.
Make a sauce of mayo, vinegar and sugar. Mix other ingredients in large bowl. Toss in sauce. Serve cold.
Saute sausage, onion, garlic and carrot in olive oil. Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf. Cover and simmer 10 to 15 minutes. Combine vinegar, beet juice and cornstarch and add to broth mixture. Stir until slightly thickened. Serve with 1 to 2 tablespoons sour cream on top.
Brown meat; drain. Add taco seasoning and water. Simmer 15 minutes. Spread bean dip to cover bottom of 12-inch pizza pan. Sprinkle with cheese; top with meat then chilies. Broil 5 to 7 minutes. Around edge of pan arrange a border of lettuce, then tomatoes and onions, then tortilla chips. Place mound of guacamole topped with sour cream in center. Makes 4 servings.
Brown meat; pour off fat. Add seasoning and tomato sauce. Cover and simmer 15 minutes. Cook noodles according to package directions. Mix onion, cream cheese and sour cream. In a buttered baking dish, layer meat, noodles, meat and cream cheese mixture until all is used. Top with grated cheese. Bake 20 minutes in 350° oven.
Mix sugar and Karo and bring to a boil. Add peanut butter and vanilla. Mix. Stir this over corn flakes. Drop cookies on wax paper.
Combine beans in a large bowl. In a quart jar, combine the remaining ingredients. Cover and shake together thoroughly. Pour over beans. Mix together gently. Chill overnight or for several hours. Add to tossed salads or use as a side dish.
Mix first 4 ingredients. Mix last 2 ingredients. Add to others. Grease 1 loaf pan. Top with sunflower seeds. Bake for 1 hour.
Pour milk in a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping. Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture and sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture. Refrigerate 4 hours. Garnish with remaining cranberry sauce, whipped topping and walnuts.
Mix peanut butter, sugar, margarine and Rice Krispies well. Form into small balls and place on waxed paper. Melt wax and chocolate together. (You may want to use a little less wax and a little more chocolate.) Dip balls into chocolate and set on waxed paper to cool. Yields 24 servings.
Mash cooked squash. Add other ingredients and mix well. Pour into greased baking dish and bake at 350° for 35 minutes.
Bring to boil in heavy pan margarine, water and cocoa. Combine remaining cake ingredients in bowl and add margarine mixture. Pour into greased 11 x 17-inch pan and bake at 325° for 25 minutes.
In saucepan, combine sugar, tomato sauce, lemon juice, garlic salt and wine. Simmer until sauce is thick, about 20 to 30 minutes. Combine the shredded potato, meat, onion, egg and salt. Shape into small	balls.	Bake in 350° oven until done and lightly browned. Drain off fat and pour sauce over all.
Sprinkle gelatin on top of cold water. Beat egg yolks in top of double boiler pan (or improvised one); apply no heat yet (use rotary beater). Add brown sugar, milk, spices, pumpkin and gelatin. Cook, stirring constantly until slightly thickened. Remove from double boiler, cool until somewhat thick. Beat egg whites and sugar; fold into pumpkin mixture. Chill at least 1 hour. Put whipped something on top before serving.
Mix ingredients well. Pour into buttered baking dish and bake 25 minutes at 425° until done.
Mix cake according to directions. Divide into 2 bowls. Take half of cake batter, 1 stick melted margarine and half can milk. Mix well and bake in a greased 9 x 13-inch pan for 20 to 25 minutes at 350°.
Wash and drain chicken. Place in shallow pan, skin side up. Mix Coke and catsup; add salt and pepper and pour over chicken. Cover and cook in oven at 350° for 45 minutes to 1 hour.
Combine cottage cheese and sour cream in container of an electric blender. Process until smooth. Combine sour cream mixture and next 5 ingredients; mix well. Spoon 1/4 cup mixture on each slice of ham. Roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. Top with Cheese Sauce. Sprinkle with paprika. Garnish with onion tops and parsley. Yields 12 servings.
Preheat oven to 350°. Mix flour, sugar, egg and oleo to crumbs. Add walnuts. Reserve 2 cups of crumbs; press remaining mixture in a 9 x 13-inch greased pan. Bake 15 minutes. In a saucepan, melt 24 Kraft caramels and 1/4 cup oleo and a 14 ounce can sweetened condensed Eagle Brand milk. Pour over baked crust; top with remaining crumbs. Bake 15 to 20 minutes or until beginning to bubble. Cool, cut and store loosely covered at room temperature.
Mix well and shape into rounded balls. Roll in sugar. Place on cookie sheet. Bake at 375° for 8 minutes. Remove from oven. Place candy Kisses on top. Bake 2 to 5 minutes longer.
Combine all ingredients and mix well. Can use as much of batter as wanted and bake in an oven at 400° for 15 to 20 minutes in paper-lined muffin tins. Can refrigerate leftover batter until next time.