HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Butter a 2-quart souffle or casserole dish. Cook potatoes until tender. Drain and mash. Add butter and eggs. Beat until smooth and airy. Season with salt and pepper. Transfer to baking dish and sprinkle cheese over. Bake until cheese is melted and potatoes are heated through (about 20 minutes). Serves 4.
Heat oven to 325°. Cream butter and sugar. Add eggs one at a time, beating after each one. Crush graham crackers and mix in baking powder. Add cracker mixture alternately with milk and vanilla. Blend in pineapple, nuts and coconut. Pour into greased tube pan and bake 1 hour.
Grease and flour 8 x 8-inch pan. Preheat oven to 350°. Cream oleo, sugar and egg. Sift dry ingredients. Add to creamed mixture. Mix until well blended. Add sour cream and nuts. Pour into greased pan; sprinkle brown sugar and cinnamon on top. Cover and refrigerate overnight. Next morning, bake in oven at 350° for 35 to 40 minutes until nice and brown.
Combine butter, milk and sugar in pan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Add other ingredients. Stir vigorously 1 minute. Working quickly, drop by teaspoon onto wax paper. Cool.
Blend cheeses and garlic. Add chopped nuts. Make balls or roll. Cover with chili powder or additional chopped nuts.
Marinate meat according to package directions. When coals are white, place meat on the grill. When meat is nearly done, baste with sauce. Place in pan and cover with heavy foil. Place pan on an area on the grill where the heat is not direct for 30 minutes.
Combine onions, cucumbers and salt. Cover with ice and let set 3 hours. Drain well.
Melt butter in large skillet. Add crushed garlic and whole mushrooms. Gently mix in lemon juice and shrimp. (Add more butter, if needed, at this time.) Saute 1 minute on each side, or until pink. Add wine; increase heat and bring to a boil. Remove from heat and add cornstarch mixture. Return to flame until sauce is thickened. Serve over rice.
Dissolve yeast in warm water in large bowl. Blend in sugar, shortening and salt. Beat egg with fork; add to mixture. Add 1/2 the flour; beat 150 strokes with wooden spoon. Add remaining flour; beat 150 strokes or until blended. Grease large bowl. Put dough in bowl; lightly grease with some of the butter. Cover, let rise in warm place until doubled (about 1 1/2 hours). Punch dough down and turn in bowl. Lightly grease top with butter. Cover and refrigerate at least 2 hours. (May be kept several days in fridge. Keep top greased and bowl tightly covered. Use as needed.)
Preheat oven to 400°. Dip chicken in egg; coat with combined remaining ingredients. Place in greased shallow baking dish. Bake 15 to 20 minutes or until tender. Makes 6 servings.
Combine all ingredients in a big skillet. Cook over low heat for 10 to 15 minutes or until hot.
Thaw corn. Place in large bowl. Add melted butter, beaten eggs, corn meal, salt, pimiento, celery, sour cream and cheese. Rinse seeds from chilies; chop. Add to corn mixture and mix well. Pour into buttered casserole (1 1/2 quarts) and bake at 350° for 45 to 50 minutes or until set and golden brown. Makes 6 to 8 servings.
Bake at 350 degrees for 35 minutes. 5 or 10 minutes until it is done cover with velveeta cheese. Finish baking.
Bring 1 quart of water to a boil. Add ground beef; crumble and cook until meat is no longer pink. Add the rest of the ingredients; spices first. Let simmer for 6 to 8 hours.
Brown chopped walnuts and broken noodles in butter. Break lettuce into salad bowl. Add coarsely chopped broccoli, chopped onions and remaining ingredients. Toss with Sweet/Sour Dressing.
Prepare salad dressing mix with vinegar, orange juice and water as directed on envelope, substituting orange juice for the 2 tablespoons water and adding orange peel. Mix spinach, orange sections, onion and turkey bacon in large bowl. Add dressing; toss lightly. Serve immediately. Makes 6 servings.
Mix Cool Whip and Eagle Brand together. Refrigerate for an hour. Add the cherries, coconut, nuts and marshmallows. Refrigerate until ready to serve. Yield: 24.
Remove skin from chicken. Place margarine in small bowl. Microwave on High for 30 seconds. Mix together Parmesan cheese, bread crumbs, parsley flakes and garlic powder. Salt and pepper chicken. Roll in melted margarine and then in bread crumb mixture. Place in a 2-quart casserole dish with meaty ends of chicken on outer edges of the dish. Sprinkle with paprika on top of chicken pieces. Cover with waxed paper. Microwave for 12 to 14 minutes on High, turning chicken halfway through baking time.
Cream together	shortening and sugars. Add eggs and beat until fluffy. Mix	flour,	soda, salt and baking powder together and add to sugar mixture. Mix in oatmeal, vanilla, chocolate chips and nuts. Drop on	greased cookie sheet and bake for 6 minutes at 350°.
Mix sugar and cinnamon in small bowl. Dip each biscuit in melted margarine until thoroughly coated, then roll in sugar and cinnamon mixture. In a well buttered salad mold or Bundt pan, place biscuits in pan to form a ring. Sprinkle approximately 1/3 of butterscotch pudding mix over top of biscuits. (Save the remainder for 2 more batches.) Sprinkle with chopped nuts and bake at 350° until brown. Serve hot.
Mix together in casserole dish and put a layer of onions on top. Bake at 350° for 15 minutes.
Bring rice and chicken broth to a boil. Turn down heat and simmer 35 to 45 minutes. Drain. Add pecans, raisins, orange peel and onions. Mix oil and orange juice; pour over salad. Refrigerate. Serve at room temperature.
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, blend together the orange juice concentrate, orange marmalade, buttermilk, vegetable oil and egg substitute. Add to the flour mixture, stirring just until dry ingredients are moistened. Spray muffin cups with nonstick vegetable cooking spray; fill 2/3 full in a small bowl.
Beat 4 egg yolks until light and fluffy. Beat 4 egg whites; add vanilla and sugar. Fold in egg yolk mixture. Add flour and cocoa. Put in buttered wax paper. Bake at 375° for 12 to 15 minutes. When baked, put on powdered sugar towel and roll like a jelly roll. Put in refrigerator. When ready to serve, spread with ice cream and roll back up. Keep refrigerated.
Combine pudding mix with the milk. Heat to boiling, stirring, and cook until the mixture boils and is thickened. Cool slightly. Stir in the sour cream and rum. Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake. Decorate top with chocolate curls or shaved chocolate. Serve immediately or cover with a dome and refrigerate up to 3 hours before serving.
Put a layer of cake in punch bowl. Top with pudding. Spread cherry pie filling over pudding. Ice with Cool Whip. Repeat until punch bowl is full. Top with Hershey bar and cherries.
Brown ground beef with onion and drain. Add tomato soup and green beans. Mix and put into baking dish. Mix instant potatoes by package directions. Add beaten egg to potatoes and spread over beef mixture. Top with grated cheese and bake at 350° for 30 minutes.
In saucepan, brown bacon and cook onion, celery with garlic and basil until tender. Stir in soups, water, tomatoes, macaroni and salt. Bring to boil. Cover, reduce heat and simmer 15 minutes. Add cabbage and zucchini, cooking 10 minutes longer, stirring occasionally.
Melt margarine. Beat eggs and sugar; combine. Mix dry ingredients, then add to egg mixture. Add milk and anise.
Mix. Roll in 1 1/2-inch balls. Roll in confectioners sugar. Tip: Roll balls with wet hands to keep from sticking to hands.
Baking Temperature: 325° to 350°. Baking Time: 30 minutes.
Combine all ingredients; salt and pepper to taste. It will be better if it is prepared and refrigerated overnight. Garnish with paprika.
Sprinkle generosity with kindness; add plenty of faith. Spread over a period of lifetime and serve everybody you meet.
Melt butter. Drain peaches and mix with butter. Mix first 5 ingredients in bowl to make batter and pour over peaches. Sprinkle mixture of brown sugar and cinnamon on top of batter. Bake at 350° until brown.
Using the 6 tea bags, prepare tea the way you normally would, using 2 1/2 quarts of water and adding the cloves or mint leaves. Remove tea bags and cloves or mint immediately. Sweeten to taste while tea is still hot. Add pineapple juice and lemon juice; chill. After desired temperature, add soda or ginger ale just before serving and stir lightly. Serve with lemon garnish in tall, chilled glasses.
Saute pepper and onions in melted margarine. Cut biscuits in four (4) pieces each. Mix all ingredients. Pour into Bundt pan, ungreased. Bake at 350° for 30 to 40 minutes.
Boil chicken until done. Then cut up into small pieces. Place half of the chicken in the bottom of casserole dish. Then pour cream of mushroom soup over chicken. Then place remaining chicken in dish and cover with cream of chicken soup. Crush Ritz crackers and sprinkle on top and drizzle with butter.
Mix well with hands the pickles, onions and salt. Let stand for 2 hours. Drain well and squeeze out juice with hands.
Pour water over bread and let stand for 20 minutes. Squeeze out extra water. Add remaining ingredients and mix thoroughly. Make just before serving cooked turkey or roasted chicken.
Saute the onion until limp and mix in the rest of the ingredients. Simmer 30 minutes and put into casserole. Cover and reheat leftovers.
Combine all ingredients in a bowl except crackers. Mix well. Shape into a ball and place in the middle of a serving platter. Must be refrigerated overnight. Arrange Wheatsworth crackers around ham ball before serving. Other crackers are fine, but these taste especially good with the Ham Ball.
Grind cranberries. Drain pineapple and mix together. Add marshmallows and nuts and leave in refrigerator overnight. When ready to serve, add Cool Whip.
Pour boiling water over shortening, sugar and salt. Add milk. When lukewarm, add the dissolved yeast. Add beaten eggs and enough flour to make mixture thick. Keep in refrigerator overnight or until cold. Roll out in flour. Cut into doughnuts. Fry in 400° to 425° shortening.
Heat griddle slowly while mixing batter. Beat egg well. Beat in buttermilk, shortening, flour, sugar, baking powder, soda and salt. Beat with rotary beater until smooth. Pour onto hot, lightly greased griddle.
Cream together the sugars, oil and egg whites. Add to the mixture, in order, the flour, whole wheat flour, oat bran, baking soda, cinnamon, allspice (or nutmeg) and the apples, mixing well after each. Spray Pam on 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes.
Soften cream cheese to room temperature. Mix with other ingredients and form a ball. Can be rolled in nuts.
Cook roast in crock-pot until tender. Remove from pot and tear apart. Remove broth from pot. Replace meat. Add sauce, carrot and onion. Season to taste. If too thick, add some broth. Simmer 2 hours on low. Serve on a bun. Can add all the broth and leave juice to serve over noodle.
Gather 10 or 12 friends of the bride to be. Add a dash of lively conversation. Drop in one very surprised guest. Mix with appropriate gifts. Top with food and refreshments. Serve a decorated shower cake. Take about two and one-half hours. Makes one successful shower party.
Brown butter in pan slightly. Add onion and mushrooms. After all are browned, add and simmer for 15 minutes the chicken, celery, broth, soy sauce and sugar. (Cut down on the sugar.) Blend in the cornstarch and water that have been mixed together until smooth. Cook the chow mein mixture until slightly thickened and clear looking. Serves 4.
Slice apples and soak in juice concentrate with 1 to 2 teaspoons cinnamon. Mix dry ingredients with enough juice concentrate to moisten into a crumbly dough-like texture that you will place on top of the apples in a casserole dish covered with foil. Bake at 350° for 40 minutes. Eat with a low-fat cream or frozen yogurt.
Cut squash in medium pieces. Chop onion; mix with 3 tablespoons butter. Put in casserole dish. Cover tight. Cook in oven about 30 minutes until squash is tender at 350°. Take out and put cheese on top; let melt. Mix 1/2 cup melted butter with cracker crumbs. Place on top. Cover with foil. Cook 15 minutes.
Saute onions in butter. Add beef and brown well. Stir in tomatoes and seasonings. Pour into a quart casserole. Combine potatoes, egg yolk and butter. Beat until light and fluffy. Spread over meat mixture in casserole. Bake at 400° for 30 minutes or until brown. Makes 4 to 5 servings.
Mix all ingredients together. Best is used fresh but will keep up to 24 hours. Makes 3 1/2 cups. Can also be put into canning jars and sealed.
Combine all ingredients except Doritos in large bowl. Mix well. Layer 9 x 13-inch pan with Doritos. Pour mixture over layered Doritos. Sprinkle crushed Doritos over top. Bake at 350° for 30 minutes or until golden brown.
Peel and quarter potatoes. Cook until soft (not too soft). Drain water. Pour 1 stick melted butter over potatoes. Add mustard and stir until potatoes are coated. Add parsley and serve warm.
Preheat oven to 350°. In large pan, saute onions in butter until tender. Add cheese. Stir until melted. Stir in soup and asparagus. Cook until warm. Line 9 x 13-inch dish with rice. Pour mixture over rice and sprinkle top with cracker crumbs. Bake 15 to 20 minutes.
Mix in order given. Bake at 350° for 1 hour in prepared Bundt pan.
Melt butter in flameproof casserole over medium heat; add rice. Stir until butter coats rice. Add garlic and stir a few seconds but not long enough for rice to change color. Add red and yellow peppers and cook a few seconds but not long enough for peppers to change color. Add stock; bring mixture gently to a boil. Add raisins, Macadamias, sage and salt. Cover; bake 18 minutes at 375°. Remove dish from oven. Let cool about 10 minutes. Add cilantro and pineapple. Serve at once. Makes 4 servings.
Mix all ingredients; place in 2 1/2-quart casserole and bake at 350° for about 30 minutes.
Heat milk, butter and cheese; pour over frozen potatoes. Let stand 5 minutes. Bake at 350° for 1 hour.
Combine all ingredients. Mix well and place in greased casserole. Bake covered for 1 hour at 350°. Serves 6 to 8.
Boil sugar, Karo and water until it spins a thread. Add peanuts and cook until dark amber color. Remove from fire. Add butter, soda, salt and vanilla. Stir vigorously and pour into buttered pans. Cool, then break into pieces.
Fry bacon and remove from skillet. To bacon drippings, add remaining ingredients, except lettuce and eggs. Bring sauce to a boil, stirring constantly. Pour over lettuce immediately and cover for at least 1 minute, until lettuce wilts. Sprinkle with minced eggs and crumbled bacon. Serve at once.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs. Beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture and stir until well blended. Stir in nuts.
Blend all together and pour into 2 graham cracker pie crusts; let chill overnight.
Mix all the ingredients in casserole dish. Bake at 350° for about 45 minutes.
Boil sugar, oleo and syrup 5 minutes. Pour over popped corn in large baking pans. Stir. Bake at 250° for 1 hour, stirring every 15 minutes.
In small saucepan, mix cornstarch with cold water. Add boiling water and sugar and cook, stirring until thick and clear. Cool; add vanilla. Beat 3 egg whites until soft peaks. Slowly pour cooled cooked mixture over beaten egg whites; beat well. Spread on pie and bake at 350° for 15 to 20 minutes. Let cool in oven with door open.
Place pecans in unbaked pie shell. Mix sugar, syrup, and vanilla together. Add melted butter. Beat whole eggs together and mix well. Pour over pecans which have been placed in pie shell. Bake 1 hour in preheated oven at 350°.
Trin fat from tenderloin. Butterfly tenderloins by making a lengthwise cut in each, cutting to within 1/4-inch of other side. Place in large Ziploc plastic bag.
Place fruit in serving bowl; combine the sugar and cinnamon. Sprinkle over fruit and toss gently. Refrigerate until serving time. Serves 6.
Grease an 8 x 4 x 2 1/2-inch loaf pan and sprinkle with flour. Sift flour; measure and sift 3 times with next 3 ingredients. Combine egg and milk and mix with fork. Add all at once with dry ingredients, stirring quickly, until flour is dampened, but not smooth. Wash, dry and cut cranberries. Toss with the 2 tablespoons sugar. Quickly stir in cranberries and nuts just to distribute. Turn into prepared pan, pushing dough into corners. Bake in slow oven at 300° for 20 minutes. Increase heat to 375° for 25 to 30 minutes or until nicely browned. Remove from pan to wire rack to cool before slicing. Makes 1 loaf and has no fat.
After cooking carrots, drain and set aside. Slice onion and green pepper. Mix with tomato soup, vinegar, oil and sugar. Heat to boiling and pour over drained carrots. Can be served hot, but also good cold a day or so later.
Mix all dry ingredients together with peanut butter. Mix real good. Add vanilla and melted butter; mix well. Shape into approximately 1-inch balls and roll in crushed nuts. Place on large, foil-lined cookie sheet and freeze 20 minutes. Remove from freezer and store in refrigerator.
Wipe mushroom caps with damp cloth and remove stems. Mix remaining ingredients and stuff in mushroom caps. Broil 5 to 10 minutes. Serve hot.
Combine and mix well hash browns, sour cream, soup, cheese and onion. Press into a sprayed casserole dish. Mix corn flakes and oleo until well blended. Put on top of potato mixture. Bake at 350° for about 45 minutes.
Preheat oven to 400°. Combine first 5 ingredients; set aside. Mix bran with milk until bran is moistened. Let stand 5 minutes. Add egg and oil, beating until blended. Add flour mixture, stirring until combined. Do not over mix. Fill greased muffin tins 2/3 full. Bake 20 minutes. Yields 12.
Boil pork 4 to 5 hours or until tender. Pork should be salted to taste while cooking. Drain. Cool. Tear into small pieces. Place in large pan in 350° oven to bake out some of moisture.
Lightly coat blueberries with 2 teaspoons flour. You can shake the flour and berries together in a paper bag. In a large bowl, mix together the 1 3/4 cups flour, baking powder, nutmeg and cinnamon. In a small bowl, beat eggs lightly. Add oil, orange juice and grated rind. Add the liquid to dry mixture and stir a few times gently. Before the 2 mixtures are fully combined, add berries and rind. Spoon into muffin cups coated with nonstick vegetable spray. Fill each one two-thirds full. Bake at 400° for 20 to 25 minutes. Makes 12 servings. Exchanges: 1 starch and 1 fat.
Mix crushed crackers, salt, thyme, pepper and sage in shallow dish; set aside. Blend egg and mustard in shallow dish. Dip each pork chop into egg mixture, then cracker mixture to coat. Heat oil in skillet. Add chops. Fry over moderate heat, 16 to 20 minutes, turning only once.
Spread pie filling in 8 x 8-inch pan. Top with sliced potatoes. Mix cranberry sauce, apricot and marmalade together and spoon over potatoes. Bake at 350° for 25 minutes or until hot. Serves 6 to 8.
Cream together the butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add butter, sugar and eggs. When mixed, add chocolate chips and nuts. Bake on ungreased cookie sheet at 375° for 6 to 10 minutes or until golden brown. Makes approximately 112 cookies.
Brown hamburger meat, large onion and bell pepper; cook until tender. Drain. Add 1 can Ro-Tel, 1 can tomato soup, 1 package taco seasoning and 1 can mushrooms (stems and pieces); blend well. Add Velveeta cheese and blend until completely melted. Stir in 2 cups cooked rice. Simmer.
Melt margarine in a large saucepan over medium heat. Add sugar; stir well. Add marshmallows; cook until marshmallows melt, stirring constantly. Remove from heat; stir in cereal. Press cereal mixture evenly into the bottom of a 13 x 9 x 2-inch baking pan coated with cooking spray. Let cool for 1 hour. Yield: 18 servings. (Serving 1 x 3 x 2-inch bars.)
Cook first 3 ingredients in 1/2 cup of salted water until tender. Drain. Mix together 1 cup mayonnaise and 4 ounces Cheez Whiz. Stir into vegetable mixture. Crush 1 roll of Ritz crackers and spread on top of mixture. Bake at 350° until cheese bubbles up.
Fold mayonnaise and crab into egg white. Season to taste with Worcestershire, salt, pepper and Parmesan cheese. Refrigerate. Toast bread. Just before serving, spread with crab mixture, then sprinkle with paprika. Broil for 2 or 3 minutes, until puffed and delicately browned; serve at once. Makes about 3 dozen.
Mix all the ingredients together well. Chill overnight, covered, for full flavor. Serve with Pepperidge Farm wheat or butter thins crackers.
Thaw spinach and drain off excess water. Add soup mix, chopped water chestnuts, sour cream and mayonnaise. Chill.
Melt butter and mix with remaining ingredients. Pour filling into unbaked pie shell and bake 1 hour at 350° or until set and lightly browned.
Peel and grate potatoes and carrots. Dice onion and celery. Add 5 cups of water. Cook until nearly tender, not mushy. Add chicken bouillon cubes and evaporated milk. Add butter and parsley flakes. Season to taste.
Add together and heat. Serve with dill pickles, barbecue bread and potato chips.
Season meat with salt and pepper. Brown well in hot oil in Dutch oven. Remove meat and add celery, onion, carrots and garlic to oil. Saute until tender (do not brown). Add bouillon cube, 1 cup water, tomato sauce and oregano. Bring to a boil. Return meat to pot. Cover. Bake in 325° oven for 2 1/2 hours or until tender. (May be cooked on top of stove, if covered tightly.) Remove meat and keep warm. Skim off excess fat. Combine cornstarch and 1/2 cup water. Bring to boil, boil 1 minute. Makes 6 to 8 servings.
Combine all ingredients in blender container. Process on low for 30 seconds. Chill thoroughly. Stir well before serving on salad.
Cook potatoes (with peelings on); cool and peel, then cube and combine with other vegetables and eggs. Mix herbs, spices and relish with mayonnaise and sour cream. In a large bowl, combine all ingredients together and chill.
Dice onion and add to ground beef. Brown hamburger and onion. Drain. Add Ranch Style beans (drain first) and Spanish rice. Slice green and black olives in half and arrange on top of casserole. Tear or cut cheese in strips and arrange on top of casserole also. Bake in 350° oven until the cheese is melted. Serves 6.
Flatten steaks	into nice serving portions. Mix eggs and cheese together. Dip steak into	egg mixture, then into bread crumbs. Coat well. Fry quickly in hot oil. Place on paper towel to remove any excess oil. This is good with fried potatoes or with side dish of spaghetti and a salad.
In a large pot, brown the meat with garlic and onion. Add remaining ingredients. Simmer all day, stirring occasionally.
Blenderize for 2 minutes. Grease 9-inch glass pie plate. Bake at 350° for 25 to 35 minutes. (Usually takes 30 minutes or more until it looks set in middle.)
Boil water with pinch of salt. When boiling, add butter. When melted, add chopped cabbage. When cabbage is completely cooked, set aside and let cool overnight.
Boil hen the day before. Debone and cut into large pieces. Reserve broth. Saute vegetables in oleo for 30 minutes. Add tomatoes, mushrooms, pimento and seasonings. Simmer 30 more minutes. Add chicken. Cook spaghetti in reserved broth until broth is absorbed. Mix with chicken mixture. Top with olives and cheese. Serves 12.
For 3 eggs, use 2 cups flour and 3 tablespoons milk. Mix ingredients together. Roll out, then let stand until partly dry. Cut into thin strips. Cook in broth until done.
Remove crusts from bread. Butter 8 slices of bread. Arrange in bottom of 13 x 9 x 2-inch pan. Top each slice with meat and cheese. Top with remaining slices of bread. Combine eggs, milk and dry mustard. Mix well. Pour over sandwiches and refrigerate overnight. Next day, sprinkle with corn flakes and melted butter. Bake in preheated 350° oven for about 1 hour. Serves 8.
Combine ingredients in electric blender. Blend on low speed for 3 minutes. Pour in a greased 9-inch pie dish; let set for 5 minutes. Sprinkle 1 cup of coconut on top. Bake at 350° for 40 minutes. Eat warm or cold.