HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut crusts off bread and cut each slice into 4 pieces. Mix all, but cheese, together and spread on bread. Sprinkle top with cheese and broil until bubbly and brown. Serve hot.
Preheat oven to 350°. Grease 10-inch Bundt pan and dust with cocoa. Place all ingredients, except chocolate chips, in large bowl and beat 2 minutes. Mix in chips. Bake 50 to 55 minutes.
In 1 1/2-quart casserole, combine all ingredients except pimento; mix well. Bake at 350° for 25 minutes or until cheese melts. Stir before serving. Garnish with pimento. Makes 5 cups or 6 servings.
Brown ground beef. Layer 1/2 cabbage, 1/2 beef, 1/2 cabbage and other 1/2 beef in buttered casserole. Mix soup with water and pour over the top. Bake at 350° until cabbage is tender.
Add garlic, green pepper, onion, celery and noodles to reserved broth. Cook until tender, about 15 to 20 minutes. Add chicken and soup. Put in a baking dish. Bake 15 minutes at 350°. Serves 8 to 10 people.
Cut tomatoes into 1/8-inch thick slices. On waxed paper, mix flour with salt and pepper. Coat tomatoes with mixture and let sit 15 minutes.
In skillet brown ground beef; drain off grease. Stir in pizza sauce, undrained mushrooms, oregano and garlic salt. Bring to boiling; remove from heat. Combine rotini and milk. In 2-quart casserole layer half each of meat sauce, rotini mixture and cheese. Repeat layers. Bake covered in 350° oven for 25 to 30 minutes.
Mix all ingredients together and pour into baking dish. Crumble crackers and mix with butter. Spoon over top of chicken mixture. Bake at 325° for 45 minutes.
Preheat oven to 400°. Scald milk, oil and McButter. Add corn meal, stirring or mixing until blended well. Add in the eggs, mix well. Pour into a glass baking dish that has been sprayed with Pam, or lightly greased with oil. Bake 30 to 35 minutes.
Grind cranberries and apples. Mix with orange juice and ground orange rind. Add pineapple (juice and all). To each cup of fruit mixture add 1/2 cup sugar. May add nuts if you prefer.
Dice green peppers into 1-inch squares. Dice onion. Flash fry meat, cut into 1-inch cubes (2 1/2 minutes on each side). Season steak with black pepper (heavily). Put in crock-pot all ingredients. Cook on low 12 hours.
Cut butter into cake mix. Reserve 1 cup mixture for topping. Pat remaining mixture into 13 x 9-inch pan, building up 1/2-inch edge. Spread pie filling over cake mixture to within 1/2-inch of pan edge. Blend nuts and remaining cake mixture, sprinkle over top. Bake at 350° for 45 minutes. Serve warm with whipped cream or ice cream.
Combine salad dressing mix, mustard and butter. Unroll dough. Cut in half crosswise and then cut each in half lengthwise. Separate strips and twist each slightly. Place on baking sheet. Generously brush with mustard mixture. Makes 32 sticks.
Cream the shortening and sugar. Add molasses, then egg and beat well. Add sifted dry ingredients. Beat until smooth. Roll in small balls, then dip in sugar and place 2 inches apart on a greased cookie sheet. Bake in a moderate oven at 350° to 375° for 12 minutes.
Put in heavy saucepan and boil to soft ball stage (234°). Pour in 1 1/2 quarts of pecan halves. Stir and beat as much as possible until it starts turning sugary. Pour out on cookie sheet to cool. Try to separate as much as possible.
Combine chicken, celery, onion, lemon juice, salt, pepper, almonds and mayo. Press half of mixture into large casserole or Corning Ware dish. Cover with half sliced eggs. Top with remaining chicken and eggs. Top with soup, then top with chips. Bake 30 minutes at 350°. Serves 8 to 10.
Heat oven to 325°. Cook manicotti as directed on package; drain. Mix chicken, carrots, Ricotta cheese, onion, cilantro and garlic. Fill shells with mixture. Arrange shells in an ungreased rectangular 13 x 9 x 2-inch pan. Pour salsa over manicotti. Sprinkle with Monterey Jack cheese. Cover and bake 35 minutes or until hot in center. Makes 4 servings. Calories: 305 per serving (11 fat grams).
Beat eggs, add oil and sugar and vanilla. Stir in melted chocolate and grated zucchini. Beat in flour, baking soda, salt, cinnamon. Add nuts. Pour batter into 2 greased and floured loaf pans. Bake 1 hour at 350° or until done.
Mash bananas to a pulp. Beat egg and sugar together. Add bananas, then flour. Fry in hot oil, dropping by spoonfuls in hot pan. Sprinkle with granulated sugar, if desired.
Combine boiling water and Jell-O until dissolved. In separate bowl, combine strawberries, pineapple, bananas and walnuts. Fold into gelatin. Spread 1/2 mixture in 12 x 8 x 2-inch or 13 x 9-inch baking dish. Refrigerate until firm, about 1 1/2 to 2 hours.
Cook macaroni in salted water for 7 minutes; drain. Place macaroni in 1 1/2-quart baking dish. Then cut cheese in small cubes. Mix in macaroni; stir well with 1/2 cup ketchup. Pour milk to slightly cover macaroni. Place a few slice of cheese and 2 tablespoons of ketchup. Bake in 350° preheated oven until done to specifications. Makes 4 servings. Can increase.
Preheat oven to 350°. Combine cream cheese, sugar and lemon juice; mix well. Flatten roll dough and seal perforations; cut each can of dough into 8 rectangles. Spread about 1 tablespoon cream cheese mix on each rectangle.
Using Basic Sweet Roll Dough, roll or pat dough into long, narrow sheet about 1/4 inch thick and 6 inches wide. Brush with melted margarine. Mix sugar and cinnamon and nuts if desired. Beginning at long side, roll up like jelly roll. Pinch sides together. With a sharp knife cut into 1 inch thick slices. Place in greased pan. Cook at 350° for 25 minutes. While hot, glaze with confectioner sugar icing.
Cut zucchini in chunks (do not peel). Cook zucchini and chopped onion in salted water 5 minutes; drain. Combine soup and sour cream; stir in shredded carrot. Fold in drained squash and onion.
Cream butter (at room temperature) and sugar until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk and vanilla. Beat egg whites with baking powder; fold into mixture. Bake in 325° oven in a tube pan lined on the bottom with greased wax paper for 1 hour and 15 minutes. This may also be baked in 2 bread pans for 45 minutes, if preferred.
Wash squash with brush. Cut up and	peel eggplant. Boil together until done. Drain and mash well with masher. Add butter, cheese, eggs and milk. Beat well and add the rest of ingredients. Bake	in clear glass dish for 45 minutes or longer until brown. Serves 6 to 8 people.
Mix like bread dough (it is very stiff). Roll in finger size rolls and press down. Bake at 350° until done, about 10 to 12 minutes.
Let cream cheese soften. Mix cream cheese and sour cream well. Drain Mandarin oranges and add to mixture. Add marshmallows and shredded coconut and mix well. Place in refrigerator and chill until ready to serve.
Mix water and sugar together and heat on medium-low heat. Add cornstarch to mixture when all sugar has dissolved. Stir in strawberry Jell-O and cook over medium heat until thick. Turn heat off and set mixture aside to let cool and to let it thicken. Place sliced strawberries in cooked pie crust. Pour mixture over sliced berries. Chill for several hours, then top with Cool Whip.
Put everything together, then cook it in the oven at 400° for 4 minutes. Take it out. Let it cool for 2 minutes. Eat it.
Mix flour and brown sugar together. Cut in shortening until mixture is crumbly. Take out 1 cup crumbs for topping. Add to remaining crumbs, the next 4 ingredients in the order they are listed. Mix well after each addition. Pour into a greased 9 x 13-inch baking pan. Sprinkle reserved cup of crumbs over top. Bake at 375° for 25 to 30 minutes.
Use skim milk and low-fat ingredients. Add about 2 teaspoons extra sugar if you do.
Mix eggs, oil, sugar and dry ingredients. Add milk, Bran and additional raisins. Store in covered container in refrigerator. Dough will keep up to 3 weeks. Bake in greased muffin pans at 400° for 20 minutes.
Cook slow until meat gets done and then take out of sauce. Let sauce continue to boil until it is as thick as you want it. Then pour over meat and serve.
Cook bacon until brown and crispy. Remove. Drain on absorbent paper. Place the romaine lettuce on plate. Arrange the vegetables, turkey and cheese into long strips on top of the romaine lettuce. The cabbage should be set in one long strip through the center. Garnish with the bacon. Serve with French dressing.
Combine bell peppers, jalapenos, sugar and vinegar in a saucepan. Add food coloring. Bring to a boil; remove from heat and add Certo. Return to heat until boiling point is reached; remove. Add lime juice. Pour into sterilized jars, stirring often to distribute peppers. Pour melted paraffin on top of jars to seal.
Cream butter and sugar. Add egg, salt and vanilla. Blend in flour. Chill. Roll out the dough. Use cookie cutters and place on baking sheet. Bake at 375° for 7 to 10 minutes. Cool and be sure to frost the cookies.
Blend blueberries in blender. In large bowl, combine blueberries, sugar, marshmallow cream and Cool Whip. Pour into pie crust. Put in freezer and serve frozen.
Dissolve Jell-O in 2 cups hot water. Add pineapple juice to cranberry sauce. Chill until syrupy. Fold in cream and nuts. Chill until firm.
Dredge pork cubes in flour and brown in oil. Brown onions. Add sauerkraut and water. Bake at 350° for 1 1/4 hours. Add green pepper and sour cream. Return to oven for 10 minutes.
About 1 hour before serving (on waxed paper), mix flour, salt and paprika. Coat chicken pieces with flour mixture. In 13 x 9-inch baking dish in 425° oven, melt margarine. Remove baking dish from oven. Arrange chicken, skin side down in single layer in margarine. Bake 25 minutes. Turn pieces over. Bake 15 minutes or until chicken is tender and golden brown. Makes 4 servings. Contains 645 calories.
Place juice, frozen or fresh banana and fruit of your choice in blender. Liquify. Add ice cubes and blend until you reach shake consistency. Makes 1 large or 2 small smoothies.
Combine all ingredients. Chill about 1 hour. Enjoy with vegetables, chips or crackers.
Brown beef in skillet or oven with 3 tablespoons salt. Drain off fat; set aside. In large kettle, combine tomatoes, onion, 2 teaspoons salt, garlic powder, oregano and red pepper. Cover and simmer 45 minutes. Add bell pepper, cheese and meat. Cook 15 minutes longer or until pepper is tender.
Pare apples; cut in eighths. Arrange in unbaked pie shell. Mix 1/2 cup sugar with cinnamon; sprinkle over apples. Mix second 1/2 cup sugar with flour; cut in butter or oleo until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes.
Place all ingredients, except cheese and clams, in a large pot and cover with water; bring to a boil. Turn heat down and simmer until potatoes are soft (approximately 1 hour). Remove from heat and add cheese and clams. Reheat until cheese is melted. Serves 12. Can be frozen.
In mixing bowl, beat together cream cheese and sugar until well blended, about 3 minutes. Add vanilla and eggs; continue to beat until blended. Place cupcake liners in cupcake pans. Place wafer cookies, flat side down, in cupcake liners. Fill liners with mixture to 1/4-inch from top. Bake at 350° for 25 minutes. Do not overbake. Cool on rack. When cool, spoon cherry pie filling over tops. Refrigerate. Makes 24 cupcakes.
Combine all ingredients in mixing bowl until oranges are broken and batter is smooth. Pour into 3 greased and floured pans. Bake at 350° for 30 minutes (one flat pan, 35 to 40 minutes). Let cool completely and frost.
Dissolve yeast in warm water. Thoroughly blend shortening, sugar, salt, molasses, milk and graham flour; cool. Stir in egg and yeast; add white flour to make a stiff dough. Let rise 1 hour or until doubled. Knead well on a lightly floured surface. Place in a greased bowl; turn to grease top. Let rise until doubled. Shape into loaves; place in well-greased loaf pans. Let rise until doubled. Bake at 350° for 1 hour. Remove from pans and cool.
Mix lettuce, tomatoes, onion, red cabbage, olives and cheese in large non-metallic container.
Sift flour, baking powder, soda and salt. Cream shortening and sugar in a mixer bowl until light and fluffy. Beat in eggs. Add bananas, vanilla and pecans. Add dry ingredients; mix well. Spoon into greased 4 x 8-inch loaf pan. Bake at 350° for 45 to 50 minutes or until bread tests done.
Prepare grapes, walnuts and mushrooms and set to the side. Clean chicken and remove all fat. Preheat oven to 350°. Saute chicken breasts in olive oil until browned on both sides. Place in casserole dish. Sprinkle grapes, walnuts and mushrooms over chicken. Drain excess oil from frying pan (but leave browned bits). Add wine and cook down about halfway on medium-high heat. Add sour cream and stir until bubbling and smooth. Pour over chicken and bake, covered, for 30 to 40 minutes. Serve over wild rice. Serves 4.
Blend butter or margarine, sugar and vanilla in mixing bowl. Add eggs and beat. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended.
Mix sugar, salt and flour together; add milk. Cook in double boiler until thick. Add vanilla and coconut after filling is done.
Mix 1 cup white sugar, 1 cup brown sugar, sour milk, eggs, flour, baking soda, 2 teaspoons cinnamon and salt. Fold in apple pie filling and spread into a 9 x 13-inch pan.
I chop all my vegetables fine and mix them in a mixing bowl (except tomato), then spread them over crust. Add tomato, then add cheese last.
Add all the ingredients and beat well. Put in three layer pans. Bake at 350° for 25 minutes.
Blend first 4 ingredients together. Sift together dry ingredients and stir into egg mixture; mix well. Fold in apples and nuts. Bake in lightly greased 9 x 13-inch pan at 325° for 1 hour. Cool, then cut.
Cut veal in small pieces. Flatten with a mallet to tenderize. Dredge in flour with salt and pepper added. Saute in frying pan in butter and oil. Remove to plate.
Melt butter; add onion and broccoli. Cook until tender; add soup and Cheez Whiz. When cheese melts, add hot mixture to cooked rice. Pour in dish; top with bread crumbs. Dot with butter; sprinkle with paprika. Bake at 350° for 25 to 30 minutes.
Mix dry ingredients; add molasses, shortening and eggs. Mix well in mixer. Add 1/2 cup boiling water. Beat for one minute. Bake in a greased and floured tube pan or 2 loaf pans at 350° for 45 minutes. Serve with Lemon Sauce.
Mix chicken, broth, soup and seasonings. Add drained peas and carrots and mushrooms. Heat slowly, stirring occasionally, until bubbly hot. Turn into 1 1/2-quart casserole dish. Arrange biscuits on top of casserole. Bake at 400° for 15 to 20 minutes or until brown. Serves six.
Prepare the pudding with 1 cup less of milk. Mix together pudding, milk and 1/2 of Cool Whip.
Cut liver in strips in the shape of French fries. Mix cornmeal, cracker crumbs, salt and pepper together. Place in a plastic bag. Add liver and shake to coat liver evenly. Fry in deep fat. Drain on paper towels. Try it, you'll like it!
Skin and cut elephant into 1-inch cubes. This should take about 3 weeks. Put into a pot and simmer over a kerosene fire about 3 months. Add vegetables to suit your taste. After simmering, make gravy from broth. This will serve 3,800 people. If you happen to have a few extra show up, throw in a couple of rabbits, but do this only in an emergency! Most people do not like hare in their stew.
Cook, drain and set aside the macaroni. Mix remaining ingredients together. Alternate layers of macaroni and corned beef mixture in a 2-quart casserole baking dish (which has been sprayed with Pam). Spread buttered bread crumbs over top. Bake in a 375° oven for 1 hour. Check during the last 15 minutes of baking to make sure it doesn't get too brown.
Put dry yeast in the 1/4 cup water to soften. Heat the buttermilk, sugar and shortening until the sugar is melted. Do not boil. Pour in bowl; add part of the flour and stir well. Add the softened yeast; stir until blended well and add the remainder of the flour. Knead until well mixed. Sometimes it takes more than the 5 cups of flour. Do not make the dough too stiff. Roll out. Makes about 90 (2-inch) party biscuits to a batch of dough. The biscuits can be frozen for further use.
Put ingredients in 9 x 13-inch pan as listed. Do not stir. Bake for 45 minutes at 325°.
Boil cabbage until tender in small amount of boiling, salted water. Drain cabbage and save liquid. Melt shortening in saucepan, gradually add flour, stirring constantly. Add milk.
Brown ground sirloin and onions. Cook noodles, grate cheese, drain meat and drain noodles. Mix meat and noodles. Mix in tomatoes. Mix in cheese and season to taste.
Mix the first 5 ingredients together. Add the rest of ingredients. If desired, add 1/2 cup nuts or raisins. Bake in tube pan at 350° for 1 hour. Allspice or pumpkin spice can be used in place of the cinnamon.
Cook pasta; set aside. Heat butter and add garlic. Cook 1 minute. Stir in flour and juice from clams. Bring to a boil, stirring. Add clams, parsley and dill; simmer 5 minutes, stirring. Season with salt and pepper. Serve over hot cooked pasta.
Brown ground beef, bell pepper and onion together. Drain before putting in crock-pot. Put drained mixture in crock-pot with pork and beans, Campbell's barbecue beans, catsup, barbecue sauce, sugar and Worcestershire sauce. Stir all together and cook on low in crock-pot for at least 2 hours. Longer doesn't hurt.
Heat oil in a large, preferably nonstick skillet. Stir in onions and cook over medium-high heat 4 to 5 minutes until translucent. Add beef and cook 5 minutes, stirring with a fork to break up chunks, or until browned. Drain off fat. Stir in broth, peanut butter, tomato paste, salt and red pepper until well blended (mixture will thicken). Stir in squash, reduce heat, cover and simmer 5 to 7 minutes until squash is hot. Uncover and simmer 5 minutes longer for flavors to blend.
Mix bread cubes, sage, salt, onion, celery and nuts. Beat eggs; add 1/2 cup warm water. Pour over mixture. Mix well. Perhaps add 1/4 teaspoon lemon pepper or single slice of lemon; dice the rind. If fresh bread, don't pack bird firmly.
Dissolve jello in hot water. Add strawberries to hot mix; stir until melted and starts to congeal. After it has congealed, whip Dream Whip. Add sugar and vanilla. Fold into your jello.
Heat oven to 400°. Melt 2 tablespoons margarine in small skillet. Cook until crisp-tender. Stir in bread crumbs, basil, salt and pepper. Mix well. Spread mixture on fish fillets; roll up. Place seam side down in 8-inch baking dish. Drizzle 1 tablespoon melted margarine over fish. Sprinkle with paprika. Bake at 400° for 15 to 20 minutes or until fish flakes easily with fork. Serve with tartar sauce or lemon wedges. Makes 2 servings.
Cut round steak into 2 x 3-inch pieces; set aside. Shred cabbage after washing, set aside. Peel and cut thin slices of potatoes and set aside. Slice onion thin and set aside. Drain tomatoes in a stainer over a bowl. Without mashing the tomatoes, squeeze out the seeds over the strainer.
Preheat oven to 375°. In large skillet, brown ground turkey or beef. In large saucepan, bring to boil water to cook peppers for 5 minutes (peppers have had the tops cut off, chop up tops to add to the cooked meat, without stems). Remove peppers from water, drain and salt insides. Add to browned meat the tomatoes, onion, chopped pepper tops, Worcestershire sauce, salt and pepper. Cook until onion and etc. are soft. Add 1/8 pound Velveeta cheese (sliced up) to meat mixture and Minute rice. Cover and simmer for 5 minutes. Fill the peppers to top and use remaining Velveeta to top the filled peppers.
Cook cabbage, celery, onion and pimento with salt until tender. Put in large baking dish. Cook milk and flour until smooth. Add cheese and margarine; stir until melted. Pour sauce over cabbage. Place bread crumbs on top. Cover with lid or foil. Bake in 350° oven for 45 minutes.
Dissolve gelatin in boiling water. Add cold water. Chill until partially set. Fold in apples, celery and nuts. Pour into 4 1/2 cup ring mold. Chill until firm. Unmold, surround with lettuce. Fill center.
Simmer oysters and liquid in margarine for 3 minutes or until edges begin to curl. Scald milk in separate pan over very low heat or in double boiler. Add oysters liquid and seasonings. Serve hot; do not boil!
Mix the first 3 ingredients. Pour this mixture in a greased sheet cake pan. Sprinkle the chocolate chips as evenly as possible on top. Bake at 350° about 30 to 35 minutes.
Mix all ingredients well and pour into pie shell. Bake at 350° for 50 to 60 minutes. Pie is done when top is golden brown and knife inserted in middle of pie comes out clean.
Position knife blade in food processor bowl; add pears. Process until finely chopped. Do not puree. Measure pears to equal 4 cups. Combine 4 cups pears, pineapple and remaining ingredients in a heavy saucepan; bring slowly to a boil. Cook, stirring frequently, until sugar dissolves. Reduce heat and simmer, stirring frequently, 40 minutes or until thick. Spoon mixture into hot sterilized jars, filling to 1/4-inch from top; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling-water bath 5 minutes. Cool on a wire rack. Store in a cool, dark place. Yield: 3 half pints.
Put all ingredients in a blender and mix for about 1 minute. Store in a jar in the refrigerator. Will keep for about 2 weeks.
Mix Veg-All, tomato sauce, mustard and Worcestershire sauce. Set aside. Tear bread into small pieces. Mix in the eggs. Add ground chuck and soup mix. Put in crock-pot. Pour sauce over meat loaf. Cook on low for 8 hours.
Mix all ingredients in a jar. Cover and allow to stand at room temperature (not cold) so flavors mix. Toss with greens or vegetables.
Preheat oven to 350°. Place drained yams in ungreased 1 1/2-quart casserole or baking dish.
Cook eggplant until mushy; drain. Add all ingredients, reserving 1/2 cup cheese, 1/2 cup crumbs and a small amount of margarine. Mix well. Pour into baking dish; sprinkle with remaining cheese, cracker crumbs and melted margarine. Bake at 325° to 350° for 25 to 30 minutes.
Prepare pie shell and cool. Heat oven to 400°. In blender, blend eggs and juice. Add sweetened milk and whip. Pour into pie shell and bake 7 minutes. Cool and refrigerate. Serve with whipping cream.
Mix together. Place in square baking dish. Bake at 400° until heated and slightly browned.
Mix ingredients well; put in 9 x 13-inch greased dish. Bake in moderate oven until firm.
Melt chocolate in double boiler. Add milk and vanilla. Mix well. Add nuts and drop by spoonfuls onto waxed paper. Let cool.
Bake the pecans at 250° for 8 minutes. Bring to a rapid boil the sugar, water, vanilla and cinnamon. Put nuts in cooked mixture and spread on a lightly greased cookie sheet and cool.
Line cupcake pan with liners. Place a vanilla wafers in each liner. Beat together, cream cheese, sugar, vanilla, eggs and lemon juice. Fill each cup 3/4 full. Bake 15 minutes in 375°F. oven. Cool and spoon pie filling over each tart. Chill in refrigerator until ready to serve. Can be made a day ahead. Makes 18-20 tarts.
Mix all ingredients together. Grease pie pan with butter. Pour into pan. Bake at 350° for 25 to 30 minutes.
Combine coconut, sugar, flour and salt. Stir in egg whites and almond flavoring. Stir in nuts. Mix well.
Mix crushed fruit and Sure-Jell and let stand 20 minutes. Add Karo syrup and stir well. Add sugar and stir thoroughly. Place in containers and freeze. Good on biscuits, toast or as a topping for ice cream.
Mix the first 5 ingredients well and add the remaining ingredients. Bake at 325° for 1 1/2 hours in loaf pans or 9 x 13-inch cake pan.
Place beef cubes, onion, wine and consomme in a 2 1/2 qt. casserole. Mix flour and bread crumbs together; add to casserole. Stir all ingredients together until completely blended. Cover. Bake at 325 degrees for 3 to 3 1/2 hours or until meat is tender...stirring once every hour.
Mix first 3 ingredients. Melt margarine in small oblong Pyrex dish. Cook apples a few minutes; sweeten as desired. Pour in buttered dish. Pour flour mixture across apples in strips. Bake at 375° until top is brown.
Beat the eggs, milk, sugar and vanilla. Add chocolate bits. Pour in freezer and freeze. Makes 1 quart.