HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble about 10 or 12 cheese crackers and spread on the bottom of a baking dish. Drain the asparagus and peas and pour into dish. Mix the soup (undiluted) and vegetables together. Sprinkle cheese crackers on the top. Bake at 325° for about 20 minutes or until top is turning light brown. Makes about 6 servings.
Combine ingredients. Heat and stir until mixture comes to a boil. Pour into an oven-safe casserole dish. Top with bread crumbs and bake at 350° for approximately 20 minutes.
Cook broccoli in boiling, salted water until tender (don't overcook); drain. Arrange on greased 12 x 8 x 2-inch baking dish. Place chicken on top. Combine soup, mayonnaise and sherry and pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake in moderate oven, 350°, for 25 to 30 minutes until thoroughly heated. Trim with pimento strips if desired. Serves six.
Soften cream cheese at room temperature. Add sugar and liquids and beat until smooth. Add more sugar or cream to make the consistency to spread.
Cook head broccoli on top of stove about 10 minutes. Drain and put in greased casserole. Cook sauce on top of stove until cheese melts. Top broccoli with cheese sauce and crumbs (bread or cracker crumbs). Bake 350° for 45 minutes or until brown.
Put whipping cream in jar (make sure there is space in top of jar or use two). Now, shake, shake, shake! Butter is done when there is a lump (this is the butter). Pour off liquid. You can add yellow food coloring and salt to taste. This is great for kids to do at family gatherings.
Beat first 3 ingredients. Layer peaches in dish. Cover with bread. Pour mixture on top. Bake 25 to 30 minutes at 350° until golden brown.
Mix all ingredients together for five minutes. Grease and sprinkle the pan with a mixture of cinnamon and sugar. Bake at 350° for 50 to 60 minutes.
Cook carrots until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Place carrots in a casserole. Combine mayonnaise, onion, horseradish and cooking liquid. Spread over carrots. Sprinkle with cheese and top with bread crumbs. Bake, uncovered, at 350° for 30 minutes.
While spaghetti is cooking, saute the garlic briefly in the oil. Add all the other ingredients and simmer until the spaghetti is ready. Drain spaghetti. Toss with the sauce in a bowl and serve immediately. Serves 2 to 4.
Melt butter and chocolate pieces. Add nuts (chopped) and add marshmallows.	Mix. Roll on waxed paper covered with coconut in the shape of rolls. Makes 3 rolls. Chill. Cut in slices.
Mix together the first 3 ingredients. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix together the next 6 ingredients; pour on crust. Bake for 15 to 20 minutes. Top is crusty. Cool. Beat together the last 6 ingredients and frost bars.
Mix all ingredients together. Shape into balls and drop in hot oil. Drain on paper towels.
Heat all ingredients except chicken. Place chicken in baking dish. Pour sauce over it. Bake uncovered in moderate oven (325° to 350°) 1 hour. Serves 6 to 8.
Mix all ingredients together and put in covered pan. Cook at 250° for 5 hours. No peeking!
Combine first 4 ingredients in a heavy saucepan. Stir in 1/2 cup water, mixing well to make a paste. Add remaining 1 1/2 cups water, egg yolks and butter; stir well. Cook over medium heat (about 3 minutes) until mixture thickens and boils, stirring constantly. Remove from heat; stir in vanilla. Pour filling into baked pastry shell.
Put Kool-Aid and sugar in 1-gallon jar. Add small amount water, then add juice and ginger ale. Fill with water. Makes 1 gallon.
Cut up pork chops into small pieces and brown in small amount of fat in a large saucepan. Add kraut. Cover with water just to top of kraut and add salt. Cover and simmer at least half day.
Cream Crisco and butter; add sugar continuing to cream. Add eggs, one at a time, beating well together with each addition. Add 1 1/2 cups of the flour, cocoa, pudding, salt, baking powder, sour cream and milk, continuing beating all the time. Add the rest of the flour and the vanilla. Stir in the nuts with a spoon. Bake in a tube pan at 325° for 1 hour and 25 minutes or until done. Let cake cool in the pan and it will be moist.
Brown venison in skillet. Add rest of ingredients and mix well. Pour into 2-quart casserole dish. Cover and bake in 350° oven for 30 minutes. Uncover and bake for 30 more minutes.
Mix together and place in casserole. Bake at 350° for 1 hour and 15 minutes.
Cook and drain fat from ground beef; add onion. Cook until tender. Add remaining ingredients and mix well. Put into a casserole dish and bake in a 350° oven for 30 minutes.
Combine ingredients in a medium mixing bowl. Mix well. Pour into greased 13 x 9 x 2-inch baking dish. Bake for 1 hour at 350°. Serves 10 to 12.
Cream butter in bowl for 10 to 15 minutes or until very light. Add 1/2 cup confectioners sugar, egg yolks and vanilla; mix well. Stir in flour and baking powder. Shape dough into small crescents. Place 1-inch apart on 2 ungreased cookie sheets. Bake at 375° for 15 minutes or until lightly browned. Place cookies carefully on waxed paper sprinkled with 1/4 cup confectioners sugar. Sprinkle with remaining confectioners sugar. Cool thoroughly. Store in airtight container. Yield: 60 servings.
Chop broccoli, onion and pepper. Dice lunch meat. Combine all ingredients together in a large bowl. Add potatoes and picante sauce.
In a large pot, heat oil and add onion, garlic and peppers. Saute until onion is tender and add meats. Cook through. Add tomatoes and tomato sauces and beans. Add remaining ingredients and lower heat to simmer for 1 hour. Serves 8 to 10. Serve over elbow macaroni or noodles.
Mix sour cream and Ranch dressing; spread in a pie plate. Cover with cheese. Cover with onions. Cover with tomatoes. Serve with chips.
Grease two 9-inch round layer pans. Dust with flour. Sift together flour, baking soda and baking powder on wax paper. Combine butter, shortening, sugar and eggs in a large bowl. Beat on high speed for 3 minutes until light and fluffy. Beat in orange rind. Combine sour cream and milk. Stir flour mixture into batter, alternating with sour cream mix, beginning and ending with flour. Stir in walnuts. Scrape batter into prepared pans. Bake 30 minutes or until top springs back when touched. Let cool and ice with Butter Rum Frosting.
Combine cream cheese, condensed milk and lemon juice. Beat until smooth. Fold in whipped topping. Stir in fruit and pour in pie shells. Refrigerate for several hours. Can be frozen. Makes 2 pies. Food coloring can be added after beating cream cheese, milk and lemon juice. Have a ball!
Dump all ingredients, except white sugar, into a bowl. Mash it, smash it, knead it and squeeze it until it is thoroughly mixed. Form into small balls. Place on cookie sheet (greased). Makes 4 to 6 dozen, depending on size of balls. Butter the bottom of a glass and dip into white sugar. Mash the balls flat. Bake at 350° for 10 to 12 minutes.
For crust: Place flour and salt in large bowl. Add butter and shortening and rub with fingertips until mixture resembles coarse meal. Gradually mix in enough water until dough forms moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
Mix lemonade, Cool Whip and Eagle Brand milk together, stirring well. Put in baked pie shell and refrigerate until served.
Cream sugar and Crisco. Add eggs and mix well. Sift flour, cocoa and salt. Add to creamed mixture. Add nuts and vanilla. Pour into 13 x 9 x 2-inch greased pan. Bake at 300° for 35 minutes. Remove and spread marshmallows on top. Return to oven for 10 minutes at 350°. Cool.
Blend all dry ingredients in a large mixing bowl. Add Crisco, eggs and vanilla; blend thoroughly. Fold in coconut. Drop from teaspoon 2-inches apart on cookie sheet. Flatten with knife that has been dipped in cold water. Bake at 350° for 10 to 12 minutes. Remove from cookie sheet immediately.
Mix all the ingredients, except the red food coloring. Divide the dough in half. Add the red food coloring to one half of the dough. Roll approximately 1 teaspoon of each color dough in 4-inch strips. Twine the two colors together to get candy cane effect. Place on ungreased cookie sheet. Curve top down. Bake 9 minutes at 375°.
Combine flour with salt and pepper. Pound into meat. Brown on both sides in shortening in 12-inch skillet. Add remaining ingredients and simmer, covered, on top of range or bake at 350° for 1 1/2 to 2 hours. Serve with gravy in skillet. Serves 4 to 6.
Put blueberry pie filling in fridge. Soften cream cheese to mix. Beat 4 egg whites; gradually add 1 cup sugar and 1 teaspoon vanilla. Put yolks in cream cheese and mix. Blend cream cheese and egg whites together. Butter an 8-inch spring pan and sprinkle with finely crushed zwieback crackers. Put mix in pan and bake at 350° for 25 minutes.
Heat oven to 400°. Combine corn, sour cream, eggs and salad oil. Beat well. Combine cornmeal and baking powder in a separate bowl. Stir into corn mixture. Pour into a 10-inch skillet and bake at 400° for 30 minutes or until done.
Put all ingredients in crock-pot. Cook until cheese melts, about 1 hour.
Preheat oven to 350°. Combine all ingredients in a large bowl and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
Combine all ingredients; fold in pecans. Bake at 350° for 45 minutes.
Prepare loaf pan by lightly greasing and coating with plain bread crumbs. Mix chopped dates with water and baking soda; let cool. Beat eggs; add sugar. Add date mixture; stir thoroughly. Gradually add flour, baking powder, salt and pecans. Bake in 350° oven for 1 hour.
Pour oil to depth of one inch in electric skillet. Heat to 350°. Bring water to boil in large saucepan. Add walnuts, return to boil, boil one minute. Drain walnuts well. In large bowl, toss walnuts with sugar. Place half the walnuts in hot oil, and deep fry for five minutes until walnuts are golden. Remove walnuts with a slotted spoon and place on paper towel to drain. Deep fry remaining walnuts. When all walnuts are deep fried, return to large bowl and toss with cinnamon, nutmeg and allspice.
Season meat or chicken to taste with the salt, pepper, m.s.g./Accent, Mrs. Dash and Cavender's Greek seasoning. Set aside until sauce is mixed. Preheat oven to 325° to 350° (depends on cooking time for your personal oven).
Preheat oven to 375°. Beat together shortening and sugars until light and fluffy. Blend in eggs and vanilla. Gradually add combined flour, soda and salt. Mix well. Stir in 1/2 cup candies and reserve remaining candies for decorating. Drop dough by heaping teaspoonfuls onto baking sheets. Press an additional 3 to 4 candies on top of each cookie. Bake about 10 to 12 minutes or until lightly browned. Cool slightly on baking sheet, then remove to rack to cool.
Soften refried beans, cream cheese and sour cream in microwave. Add taco mix and stir well. Pour into casserole dish and top with grated cheese. Bake until cheese melts. Eat with nacho chips.
Cook carrots 20 minutes until crisp and tender in boiling saltwater. Cool. Mix remaining ingredients and add carrots. Serve cold.
In a medium bowl, cream the cheese until fluffy. Add rice, olives, onion, horseradish, pickle relish and Worcestershire sauce. Blend well. Spread each ham slice with 2 tablespoons of rice mixture. Roll tightly. Skewer each roll with toothpicks. Cover and chill for several hours. Just before serving, cut into 1-inch slices. Yields 32 pinwheels.
Cook squash in 1/2-inch boiling, salted water in covered pan over low heat until tender. Drain and mash. Saute onion in butter and add to squash. Add salt, pepper, celery seed, pimento, 1 1/2 cups cheese and eggs. Pour in greased, shallow baking dish. Sprinkle bread crumbs and 1/2 cup cheese on top. Bake at 350° for 30 minutes. Serves 8.
Spread mixture into 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Combine all ingredients and bake for 1 hour in a 9 x 13 pan at 350°.
Blend eggs, Bisquick, margarine or butter, milk and salt. Stir in spinach and cheese. Pour into a 9 x 13-inch pan. Sprinkle over top the ham and green onions. Bake in 325° oven for 40 minutes. Top with 1 cup fresh mushrooms (sliced) and white sauce.
Cook spaghetti until tender (9 to 13 minutes). Add rest of the ingredients.
Dice the squash and put in large mixing bowl. Add drained can of corn, shallot, eggs, and cream cheese. Mix well and pour into a buttered baking dish. Make a white sauce by melting butter. Add flour and cook until bubbly, stirring frequently about 1 minute. Add milk, salt and pepper. Cook until thickened. Pour over squash mixture and gently mix. You may top the casserole with buttered bread crumbs and a light sprinkle of pepper. Bake at 350 degrees until bubbly, (30-45 minutes.) Makes 6 servings.
Brown the ground beef with the onions. Season the meat to taste (salt, pepper, garlic, sweet basil, etc.). Add remaining ingredients, except the Tater Tots and mix well. Put in an 8 x 8-inch casserole dish, top with Tater Tots and bake at 400° until the Tater Tots are browned. Serve with melted cheese over the top, if desired.
Mix well the flour and Worcestershire sauce. Add other ingredients and stir well. Good on chicken and pork. If using on chicken, pour sauce over 4 to 8 chicken breasts in a 9 x 13-inch pan. Cover with foil and bake at 350° for 1 1/2 hours. After 30 minutes, turn chicken and baste.
Grease 12 medium muffin cups. Dissolve yeast in warm water in large mixer bowl. Beat in egg, sugar and 1 1/2 cups of the baking mix on medium speed, scraping bowl frequently, 2 minutes. Beat in remaining baking mix, then cinnamon, nutmeg and fruit on low speed, scraping bowl occasionally. Fill muffin cups about 2/3 full. Let rise in warm place until double, about 1 hour.
Mix eggs, sugar, oil, and vanilla well. Add dry ingredients, then apples and nuts. Put in 2 greased loaf pans and bake at 300 degrees for 45 minutes to 1 hour.
In a saucepan, cook	cream,	the half and half, red pepper flakes and the rind over moderate heat until mixture is reduced to about 1 cup and thickened slightly. While sauce is cooking, boil the pasta in salted water for 8 to 10 minutes; drain pasta. In large serving bowl, combine pasta, sauce and Parmesan cheese. Sprinkle pasta with parsley.
Mix well in order given and pour into shallow buttered baking dish. Bake at 350° until slightly brown.
Cut Crisco into flour. Moisten with cold milk until dough will leave the bowl. Knead until smooth and roll out pie shell.
Sift flour and sugar together in mixing bowl. Add all other ingredients; beat well. Bake in 9 x 13-inch pan or Bundt pan that has been greased and floured. One-half cup chopped black walnuts may be added, if desired. Bake at 350° until cake tests done.
Bring to a boil. Line jars with wieners and hot peppers (leave seeds in). Pour hot syrup over wieners and peppers; cold pack 35 minutes.
Grind squash, onions and red and green peppers. Add the salt and let stand overnight.
Prepare and bake a 9-inch pie shell. Cover the raisins with cold water; bring to a boil and drain. Add the sugar, milk, butter and egg yolks. Mix well. Cook over low heat, stirring constantly, until thickened. Add the chopped nuts. Put in prepared pie shell. Make meringue.
Drain and dice meat; combine meat, celery, onion, cheese and water chestnuts. Stir in mayonnaise, lemon juice and salt. Cover and bake 15 minutes in 400° oven. Remove cover and bake 20 minutes longer.
Dissolve gelatin in boiling water. Add cranberry juice cocktail. Pour about 1 cup of the gelatin mixture into mold and chill until slightly thickened. Arrange some of the orange sections and grapes in a decorative pattern on the gelatin, pressing down gently. Chill until set, but not firm. Meanwhile, chill remaining gelatin until thickened. Dice remaining orange sections and cut grapes in half. Stir into thickened gelatin. Spoon into mold. Chill until firm, about 4 hours. Unmold. Garnish with sugared grapes and orange slices, if desired. Makes 5 cups or 10 servings.
Microwave chips and 14 ounces almond bark in a 2-quart microwavable bowl on High for 2 minutes. Stir and continue to stir every 30 seconds for 2 minutes. Stir in marshmallows, cereal, nuts and raisins. Pour into greased pizza pan*. Decorate with cherries. Sprinkle on coconut.
Boil chicken and remove. Add soup, cheese and spaghetti to broth and bring to a boil. Debone chicken and add to mixture. Simmer until cheese is melted and spaghetti is done.
Let bread dough rise. Pat out dough on 2 greased cookie sheets. Layer meats and cheeses across middle of dough. Put Parmesan on top. Fold sides and ends over filling. Turn over so folds and creases are on bottom. Bake at 350° for 30 minutes.
Place a scallop and a pineapple wedge at opposite ends of each strip of bacon. Roll strips toward the center so that scallops and pineapple are wrapped in bacon. Place 2 together on skewers. Broil until bacon is crisp, about 10 minutes, turning to brown on all sides. Place 2 on each slice of toast and remove skewers carefully. Serves 6.
Heat oil in medium to hot skillet; add steak, cut into thin strips, and brown on all sides, stirring frequently. Lower heat; add celery and green peppers, cut into thin strips, and onion. Cook until celery is tender, but crunchy. Add pineapple, syrup, vinegar and 8 ounces water. Heat until bubbling. Mix cornstarch with 3 tablespoons water; pour into bubbling mix and stir until desired thickness. Pour over rice or noodles.
Mix butter, onion, sour cream and mushroom soup with potatoes, then mix in shredded cheese. Bake at 350° for 45 minutes uncovered.
Combine water and 100% Bran. Set aside. Cream shortening and sugar. Add eggs, buttermilk and Nabisco (soaked). Sift together flour, soda and salt. Add all at once to Kellogg's All-Bran. Fold until mixed. Bake in greased muffin pans 10 to 15 minutes at 350°. This will keep in refrigerator up to 7 weeks.
Place tortilla chips on microwavable plate. Put about 1 teaspoon salsa on each chip. Sprinkle with cheese. Microwave for 45 seconds on Medium or until cheese begins to melt. Makes several plates full.
Sort and wash beans. Soak overnight. Wash again and put beans in large Dutch oven and cover with water. Add everything else. Bring to a boil, reduce heat and simmer slowly until tender. Add more water as they cook, if you need to. Great served with slaw, cornbread and homemade applesauce.
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on low setting for 7 to 9 hours or until firm. Just before serving, sprinkle with grated cheese. Serves 6 to 8.
Boil margarine and water; add flour and stir. Add eggs; beat until smooth and comes away from pan. Pour into 13 x 9-inch pan. Bake at 375° for 30 to 35 minutes. Cool.
Place chicken in 9 x 13-inch buttered casserole. Top with slices of cheese and soup which has been mixed with wine. Pour over chicken, then add stuffing on top. Pour melted butter over top. Bake at 350° for 40 to 45 minutes.
Mix the first 8 ingredients. Add coconut, pineapple and carrots. Bake 50 minutes at 350°.
Cook broccoli and strain. Combine all ingredients in casserole dish and mix thoroughly. Put crumbled crackers on top of slivered almonds. Dot bits of butter evenly on top. Bake at 350° for 30 to 40 minutes.
Heat and stir sugar, syrup and water in 3-quart saucepan until sugar dissolves. When syrup boils, blend in butter. Stir often after reaches 230°. Add nuts at 280°; stir constantly to hard crack stage (305°). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break up. Makes 2 1/2 pounds.
In large mixer bowl, dissolve jello with 1 cup hot water and 3/4 cup juice from drained mandarin orange segments. Some cold water can be added if juice does not measure 3/4 cup. Add orange segments and refrigerate about 1 1/2 hours. Remove when softly jelled and beat on high speed of electric mixer for 5 minutes or until all orange segments are crushed (will be liquidy).
Remove skin from salmon steaks before cooking. Boil salmon steaks in salted water for 7 to 8 minutes. Drain and cool. Flake to remove bones. Saute onion and parsley in 1/2 stick margarine. Add to salmon. Add crackers, egg and salt and pepper to taste. Mix and make into patties. Fry to brown on both sides in butter or margarine.
Mix in large bowl the sugar and flour. Bring to boil the oleo, shortening, cocoa and water. Pour hot mixture over flour and sugar; blend well. Add buttermilk, soda, eggs and vanilla; beat well. This will be bubbly. Bake at 400° for 20 minutes in a greased jelly roll pan (15 1/2 x 10 1/2 x 1 1/8-inch).
Dissolve yeast in water. Scald milk. Add shortening, sugar and salt. Mix well and let cool to just warm. Add eggs and flour. Mix all items together, beating vigorously. Knead well. Let rise until double. Be sure to oil dough so it will not form a crust on outside as it rises. A dampened cloth used to cover dough also helps. Roll out on a lightly floured board. Cut into shape and size desired. Fold and let rise for 15 minutes. Bake at 400° for 10 to 15 minutes. Makes 2 1/2 dozen. Can be frozen.
Beat eggs in glass dish. Add corn. Cut butter into pats and mix with corn. Add cheeses and mix. Add flour last. Mix well. Bake at 350° about 30 or 45 minutes.
Cook macaroni and drain. Saute onion and pepper. Grate cheese (save 1/2 of the cheese for topping). Mix all together; pour into 9 x 13-inch casserole dish. Sprinkle remaining cheese on top. Bake in 350° oven for 30 minutes. Serves 8 to 10.
Mix potatoes, baking powder, egg and salt, then add flour, a little at a time, to thicken enough to spoon out. Using the spoon, make into balls. Drop into hot oil. Turn until golden brown and drain.
Sear onions and celery in thick skillet. Add broccoli and 2 cups rice. Add soup, Cheez Whiz and milk. Mix and pour into baking dish. Cook 30 minutes (or until it bubbles) at 350°. Serves 6.
Mix all ingredients well. Pour into buttered 2 quart casserole. Bake in preheated oven at 350° for 45 minutes or until knife inserted comes out clean.
In the first bowl, sift together the flour, sugar, baking powder and salt. Make a well and add the oil, cold water, egg yolks and vanilla. Beat with spoon until smooth.
Brown the ground beef with onion and pepper. Drain and put in baking dish. Add soups and maybe a small amount of water (very little if any) Cover with frozen tater tots and cover with aluminum foil and bake for 50 minutes on 350°. Take out uncover and put the cheese on top. Cook 10 more minutes uncovered or until cheese melts.
Beat first 7 ingredients until smooth. Add the water, flour and baking soda. Pour into 3 loaf pans, sprayed with nonfat cooking spray. Bake for 55 minutes at 350°.
Heat the pear juice and pour over lime jello. While hot, pour into cream cheese which has been mashed with the cream. When cool and thick, add the pears which have been mashed with a fork. Add the whipped cream. Place in refrigerator to set. Serves 8 or 10.
Mix all ingredients together. Bake at 400° for 40 minutes in greased pan.
Peel 6 medium vine ripe firm tomatoes. Place in bowl. Sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover and chill an hour or more, occasionally spooning over dressing. Drain off dressing to serve. Snip over more parsley or chives.
Preheat oven to 350°. Cook noodles in boiling water 20 minutes. Blend soup and milk into smooth sauce. Add onions and mushrooms. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup meat and 1 cup vegetables in 2-quart casserole. Pour in 1 cup sauce. Repeat layers. Bake 20 minutes, then add cheese and bake 15 minutes more.
Combine first 3 ingredients for dressing. Pour over remaining ingredients. Serve chilled.
Melt margarine in casserole dish, then add rice, broth and soup. Cook with top on for 1 hour at 350 degrees.