HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over dates and baking soda. Let set. Mix remaining ingredients together in large bowl. Add date mixture. Bake at 350° for 45 minutes in a 9 x 12-inch pan.
Combine soup and cheese over medium heat. Bring to a boil, stirring often. Add the cooked, cubed chicken and parsley. Heat thoroughly, stirring often. Serve over the spaghetti.
Mix all together. Bake in covered casserole at 350° for 50 minutes.
Prepare vegetables and fruits. Place in a large bowl and toss with lemon, mayo and caraway seed. Chill and then serve. Yields 2 portions only.
Grease and flour a 10-inch tube pan. Stir together flour, baking powder, soda and 1/4 teaspoon salt. In large bowl beat margarine, sugar, eggs and extract. Add flour and sour cream alternately to beaten mixture, beating at low speed until smooth. Spread half batter into pan. Spoon 1/2 cup cranberry sauce over batter. Spoon remaining batter over sauce, spreading out as much as possible. Dot with remaining cranberry sauce. Sprinkle pecans on top. Bake at 350° for 40 to 50 minutes or until done. Cool in pan 10 minutes. Remove and cool on rack. Makes 1 ring.
In double boiler, melt marshmallows in milk, cook, add whipped cream. Cover bottom of 8 x 10-inch dish with cookie crumbs. Layer marshmallow mix and crumbs ending with crumbs. Freeze.
Mix first 4 ingredients and coat chicken. In pan brown chicken in 2 tablespoons of margarine. Remove to 2 quart casserole. Add remaining margarine to pan and brown potatoes and onion. Stir in reserved flour then water. Cook and stir until thickened. Stir in beans.
In a bowl, combine the biscuit mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
Cook the grits. Add the garlic cheese cut into pieces. Add the butter; stir until melted. Add 2 beaten eggs with enough milk to make 1 cup. Bake for 1 hour at 350°.
Boil cranberries and water until skins pop. Strain through sieve. Add 2 cups sugar to each quart juice. Return to heat until sugar dissolves. Add juice of 1 lemon to each pint juice. Put in freezer.
Mix meal, sugar and peanut butter. In another bowl, mix rest of ingredients. Add to first mixture, then put into a greased muffin pan. Bake at 425° for 20 minutes.
Stir ingredients with spoon. Bake in greased 13 x 9-inch pan at 350° for 30 to 35 minutes.
Brown meat and drain. Stir in barbecue sauce and onion and heat. Prepare macaroni and cheese dinner as directed on package, except using 1/2 cup milk. Layer half of macaroni in a baking dish; cover with meat mixture. Top with remaining macaroni. Cover and bake at 350° for 25 to 30 minutes. (You can just mix all together and bake instead of layering.)
Place in a saucepan (careful not to burn) and mix both ingredients over a low heat until they are mixed well. This is great on a cold day.
In saucepan, simmer clams and lemon juice for 15 minutes. In another saucepan, simmer onion, garlic, pepper, parsley, butter, oregano, Tabasco and cayenne until soft. Combine two mixtures. Stir in bread crumbs. Place in ovenproof dish. Top with crumbled cheese. Sprinkle with grated Parmesan cheese; dust with paprika. Bake at 350° for 20 minutes; 45 minutes if frozen.
Cook beans (1-inch pieces) in water for 10 minutes (canned beans need no precooking). Drain. Heat garlic in olive oil until brown, then discard. Add pimentos to oil; stir. Add parsley, salt and pepper. Add beans, cover and cook for 5 minutes (or until tender) over low heat. Makes 6 servings.
Cook ground beef and onion in a heavy skillet until meat is browned. Stir in seasonings, potato and tomatoes. Add frozen peas and water. Cover tightly; cook on low heat for 20 to 25 minutes, or until potatoes and peas are tender. Remove bay leaf before serving. This dish should be moist, but not soupy.
Mix first 7 ingredients. Press 2/3 of the mixture into 13 x 9-inch pan. Melt together chocolate chips, milk and butter. Put over the crust and cover with remaining crumbs. Bake at 350° for 20 minutes.
In a large roaster on the range, fry the minced garlic in the olive oil. Add crushed tomatoes, tomato paste and tomato puree. Stir while simmering. Preheat oven to 275°. Add seasonings and whole onions. Place roaster in oven and bake for approximately 6 hours or until onions are cooked. Stir occasionally and add approximately 1/4 cup water.
Place in weak salt water and let soak overnight. The next morning, cook in same water. Drain. Add cucumbers. Mix with dressing.
Boil water, coffee and sugar for 7 minutes, stirring occasionally. Let cool completely, then add vodka and vanilla. Pour into bottles. Best if kept for 6 weeks in refrigerator in sealed bottles. Share with friends.
Mix all ingredients (except cinnamon and 1 teaspoon sugar) together. Pour into a 13 x 9 x 2-inch cake pan. Sprinkle cinnamon and sugar mixture over top. Bake in a 350° oven for 30 to 35 minutes.
Blend all together and put into unbaked pie shell. Bake at 350° until well done, about 35 to 40 minutes, when middle does not shake.
Combine fruit. Mix Dream Whip. Do not add vanilla. Fold Dream Whip into fruit gently. Chill in refrigerator for 2 hours. Serve as dessert or salad.
Clean and wash pork chops; cut into pieces. Put cooking oil, pork chops, salt and pepper and onions in pot. Smother down until pork chops and onions are brown. Then put in turnips and stir to mix well.
Mix pineapple (with juice) and pudding. Add marshmallows, Cool Whip and nuts. Mix well and chill.
In a flat microwavable dish place butter, Worcestershire sauce, and salt. Microwave on high for 1 minute, or until butter is melted. Stir well. Add cereals, nuts, bugles and pretzels, mixing thoroughly to coat. Microwave on high for 3 minutes. Stir. Microwave on high 3 additional minutes. Let cool and enjoy.
Cook bacon in an iron skillet at medium-high heat until crispy. Remove from heat, drain and blot bacon with paper towel. Wipe grease with paper towel after pouring out of skillet. Then at medium-high heat, put okra in skillet and cook until okra starts to lightly brown, stirring constantly; then add the bacon and tomatoes with liquid. Cook at medium-low until okra is tender. Stir occasionally to prevent sticking. Mixture will thicken.
Mix sausage, Raisin Bran and 1/2 cup milk. Place mixture on bottom of 1-quart casserole dish. Combine potatoes, remaining milk, salt, nutmeg and ginger. Spread over sausage in casserole. Place apple rings on top of potatoes, pressing slightly. Sprinkle with brown sugar and additional nutmeg. Bake at 400° for 40 minutes or until done. Makes 6 to 8 servings.
Place 1 cup of the Croutettes in a greased 1 1/2 quart casserole or 8 x 8-inch baking dish; sprinkle with 1 cup of the salmon and 1 cup cheese. Repeat, using remaining Croutettes, salmon and cheese. Beat eggs slightly. Stir in milk, Worcestershire sauce and seasonings. Pour over contents of baking dish. Bake in moderate oven (350°) about 1 hour or until a knife inserted near center comes out clean. Garnish with parsley, pimiento strips or pepper rings, if desired. Serve immediately. Yield: 6 servings.
Cook beans and mash along with juice. Mix all together, beating well. Pour into crust and bake 45 minutes to 1 hour at 300 degrees.
Combine fruit and sugar; let stand 12 to 18 hours in a cool place. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim if necessary. Pour boiling hot preserves into jars, leaving 1/4 inch headspace. Adjust lids. Process 15 minutes in a boiling water bath.
Mix all ingredients well. Pour into unbaked pie shell. Bake 45 minutes at 350°.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind. Pour into shell. In small bowl, beat egg whites with cream of tartar until foamy. Gradually, add sugar, beating until stiff, but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake until meringue is golden brown. Cool and chill before serving.
Mix all ingredients together, except crackers and margarine. Pour into baking dish. Top with crushed crackers. Melt margarine, and pour over crackers. Bake at 350° for 30 minutes.
Combine crumbs, cheese and seasonings. Dip chicken in beaten eggs, then into crumb mixture. Bake 1 hour, until fork-tender, at 375°.
Mix ground beef, salt, pepper, onion, green pepper, soft bread crumbs and tomato sauce and press into unbaked pie crust. Top with cheese, egg, Worcestershire sauce, milk and mustard. Bake at 375° for 35 minutes.
Put a layer of each in a pan; cover with foil. Bake for 45 minutes at 325°. Do not look until time is up. This recipe does not call for wild rice.
Soak noodles in a bowl filled halfway with water for five minutes. In a big pan (preferably a wok), stir-fry garlic and onion. Then add shrimp, pork, cabbage, carrots and a dash of salt and pepper. Stir for about 1 to 2 minutes and then add 1/2 cup of water. Wait until the water is boiling, then add the noodles and mix. Also add 1 tablespoon of soy sauce for coloring. Serves 4.
In frying pan, saute meat until brown. Drain off fat. Add taco mix and water. Simmer for 10 minutes. Fill taco shells with meat. Prepare topping and serve in separate bowls.
Beat eggs and cream with seasonings. Use pepper and salt to taste. Place crumbled bacon or ham on top of pie crust with cheese slices on top. Pour egg and cream mixture over this and bake in 350° preheated oven for 40 minutes.
Brown meat with pepperoni and mushrooms. Then add spaghetti sauce. Next, cook noodles and then drain. Combine noodles and the meat sauce mixture. Top with cheese and bake in 13 x 9 pan at 350° until cheese melts and sauce bubbles.
Bring to simmer the milk, 1 cup water, 2/3 cup sugar, margarine and salt. Pour into large bowl and let cool to lukewarm. Dissolve the yeast in 1/2 cup lukewarm water and 1 tablespoon of sugar. Add eggs to lukewarm mixture. Then begin to add flour. I always put in 6 cups and beat with electric mixer. Then I add the other 6 cups and mix with my hands. Place on well floured board and knead 10 minutes. Let rise in warm place until double in size.
Brown meat in a large skillet; drain. Push meat to 1 side and saute onion. Add remaining ingredients except olives. Season to taste. Turn into a 12 x 7 1/2 x 2-inch baking dish. Cover with foil. Bake at 350° for 50 minutes. Garnish with olives.
Blend first 3 ingredients and cool, not set. Add remaining ingredients. Pour in jello mold and refrigerate overnight.
Mix butter, sugar and peanut butter. Press in sheet pan. Melt Hershey bars and spread on top. Chill. Break into small pieces and store in covered container in refrigerator.
Beat eggs in mixing bowl. Gradually add sugar, beating until mixture is thick. Sift dry ingredients together; fold into egg mixture. Turn onto shallow pan lined with waxed paper. Use a 15 x 10 x 1-inch pan. Bake for approximately 13 minutes at 425°. Cut edges off cake; turn onto a clean cloth. Remove waxed paper. Sprinkle with powdered sugar. Spread cake with jelly or other fillings. Starting with small end, roll cake; wrap in clean towel and let cool.
Beat together the first 5 ingredients. Bake in 13-inch oblong pan greased and floured in a 350° oven for 25 minutes.
Mix together water, sugar and yeast. Add 3 cups flour, eggs and oil, then add another 3 cups flour. Mix well and let rise to double in size, covered, in a warm place. Ready to use when it has doubled in size. Make into rolls; let rise again and bake at 375° for 10 to 12 minutes or until done.
Grease bottom of 13 x 9-inch baking pan. Sprinkle evenly 1 cup of marshmallows over bottom of pan. Combine the strawberries in syrup, completely thawed, with jello and set aside.
Combine broccoli, bacon, raisins and onion in a large bowl. Blend together mayonnaise, sugar and vinegar. Pour over broccoli mixture. Stir to coat well. Cover and marinate at least 1 hour. Serves 6.
Mix flour, butter and pecans together for crust. Bake at 375° about 25 minutes. Cool. Mix together cream cheese, sugar and Cool Whip. Spread on crust. Mix pudding and milk, then layer. Put one Cool Whip on top and sprinkle with nuts.
Heat 1 tablespoon olive oil in 10-inch skillet over medium-high heat. When oil is hot, add flank strips and stir-fry 1 1/2 to 2 minutes until lightly browned. (Meat will be rare.) With a slotted spoon, lift meat to a plate. Add remaining tablespoon olive oil to skillet. When oil is hot, add bell pepper, onions and garlic. Stir-fry 2 to 3 minutes until vegetables are tender-crisp. Stir in V-8 juice, Worcestershire sauce, thyme and pepper. Cook 2 minutes to develop flavor. Return steak strips to skillet and cook, stirring 1 minute longer to heat meat.
Brown hamburger and onion. Drain grease. Add Ragu sauce and water. Simmer for 30 minutes. Cut biscuits into 4 pieces each. Place in greased 9 x 13 baking dish. Pour sauce over this. Top with Mozzarella cheese and pepperoni. Bake 30 to 35 minutes at 350°.
Mix until well blended the first 7 ingredients. Heat oven to 350°. Grease a shallow baking pan. Beat eggs in a large bowl. Stir in potatoes until blended. Add remaining ingredients and mix well. Spread evenly in dish. Mix sugar, flour and nuts in a medium-size bowl. Work in butter with hands until well blended. Sprinkle on potato mixture evenly. Bake for 60 or 70 minutes, until topping is browned and bubbling. Makes 12 servings.
In large bowl, beat margarine and sugar until light and fluffy. Add egg whites. In separate bowl, combine flour, baking soda, cinnamon and nutmeg. Add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven to 350°. Roll a teaspoon of dough into a ball. Place on ungreased cookie sheet. Grease bottom of a glass with margarine. Dip glass in sugar and use to flatten ball of dough. Bake 10 minutes. Cool on wire racks.
Pick over dried beans to remove stones and soak in cold water overnight or at least a few hours. This cuts cooking time. Drain and cover with fresh water. Add salt and dried onion and boil slowly (careful they don't boil dry). Taste one in about 1/2 hour and each 10 minutes thereafter until bean is just tender, but not mushy. Water should be boiled to about 2/3.
Thaw the spinach and drain the excess water. Chop if necessary. Brown the meat and onion in a large skillet. Add the spinach, soup, mushrooms, rice, sour cream, garlic powder and salt and pepper to taste. Mix well and place in a 9 x 9-inch baking dish. Cover the casserole with thick slices of Monterey Jack cheese. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
In a saucepan, combine apricots and tapioca; let stand for 15 minutes. Add brown sugar, margarine and lemon juice. Cook and stir until mixture comes to a full boil. Reduce heat to low, keep warm. To make dumplings, combine flour, sugar and baking powder in a bowl; cut in margarine until crumbly. Add milk; mix just until combined. Pour warm fruit mixture into an ungreased 2 qt. baking dish (mixture will be very thick). Drop the batter into 6 mounds onto fruit mixture. Cover and bake at 425° for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while baking). In a saucepan, bring brown sugar and water to a boil; cook until sugar is dissolved. Spoon over dumplings; bake uncovered, 5 minutes longer. Serve with cream if desired.
Cream the butter and sugar together. Add eggs. Sift together the salt, flour, nutmeg, cinnamon and soda. Combine together with the apples and nuts. Bake in a 9 x 13-inch pan for 45 minutes at 350°. Top with Butter Sauce and whipped cream.
Mix eggs, salt, milk, dry mustard and 2/3 of the crumbled bacon in bowl. Alternate layers of bread cubes, cheese cubes and egg mixture in a well-greased 9 x 13-inch baking dish. Cover and let stand in refrigerator overnight. Next morning, put 1/2 of the crumbled bacon on top and bake in 350° oven for 1 hour. Serves 12. Great for Christmas morning!
Combine all ingredients. Pour into 9 or 10-inch square pan prepared with Pam spray and flour. Bake at 400° for 20 minutes.
Mix all ingredients. Bake in 13 x 9 x 2-inch pan for 35 minutes at 350°.
Mix together and chill for 2 hours. Form into ball and roll into parsley flakes.
Drain and thaw broccoli. Combine cornbread mix, eggs and butter. Add broccoli and bake in cupcake pan as package directs.
Cream sugar and oil together. Add eggs and pumpkin. Mix well. Sift together flour and spice. Add to pumpkin mixture with water. Pour into 2 well-greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until tests done. Let stand 10 minutes. Remove from pan to cool. Makes 2 loaves.
Scald milk. While cooling, add sugar, yeast and enough flour to make a batter. Let rise about 2 1/2 hours. Add baking powder, soda, salt and enough flour to make a soft dough. Roll out on lightly floured board; cut like biscuits. Place on greased baking sheet. Let rise until doubled. Bake at 375° for about 25 minutes.
Melt oleo and cheese together and mix with remaining ingredients. Spread in 13 x 9-inch greased pan. Cool and cut into squares. Very rich.
Cook green beans according to package directions. Add the soup and 1/2 can Durkee onions. Stir. Put remaining onions on top and bake in oven for 10 to 12 minutes at 350°.
Mix all ingredients and pour into a greased 13 x 13-inch pan. Bake at 400° until begins to brown.
Boil chicken and remove bones; dice. Place butter in deep frying pan. Add the flour. Brown slightly, then add 2 cups chicken broth, vegetables and cream. Cook on slow heat until vegetables are done. Stir in diced chicken. Salt and pepper to taste. Put in pie crust; place in oven at 375° or 400° until crust is browned.
Mix all ingredients together very good and bake at 350° until done. Makes 3 (8-inch) layers.
Toss all vegetables with equal amount of flour and meal. Fry as you would fry okra, using half shortening and half butter.
Pour boiling water over oatmeal. Cover and let stand for 10 minutes. Add brown and white sugars and butter or shortening. Stir until shortening is melted. Add eggs and mix well. Sift together flour, soda, salt and cocoa; add to oatmeal mixture. Mix thoroughly. Add about half package of chips and mix together.
Mix together. Chill and serve cold on sliced tomatoes, baked ham, boiled shrimp, baked chicken or any broiled steak. Makes about 1/2 cup.
Blend all ingredients (except chocolate chips). Then put it out into an ungreased cookie sheet. Make sure it's as flat as possible. Bake for 25 minutes at 325°. Shake one 12 ounce package of chocolate chips out evenly across the surface. Return to the oven for a few minutes to melt the chips. Remove and spread chips around with a table knife. Cool. Cut into bars.
Dissolve yeast in warm water, 1/2 cup. Add sugar and shortening to milk. Then add 5 cups flour to make batter (it will be like pancake batter). Set in warm place to rise until doubled. After doubled in size, add 1 teaspoon soda, 2 1/2 teaspoons salt and 2 teaspoons baking powder. Add enough flour to make dough (2 1/2 cups). Roll out on floured board and cut in 1-inch thick biscuits. Place on greased cookie sheet and freeze. After frozen, put in Ziploc bags. Take out and thaw; let rise when needed. Cook at 350°.
Whip cream cheese on low speed. Beat in confectioners sugar, peanut butter and milk. Fold in Cool Whip and pour into crust. Freeze until ready to serve. Set out a little time ahead of serving to let it soften a bit.
Place graham crackers on cookie sheet. Boil butter and sugar for 2 minutes. Remove from heat. Add pecans. Spread over graham crackers. Bake for 5 minutes at 400°.
Spread pumpkin filling over uncooked batter; bake 10 minutes in 450° oven. When cake is cooled, serve topped with whipped cream.
Cream butter; add sugar slowly. Add flour, chopped nuts and flavoring. Roll dough into long rolls on board covered with powdered sugar (may need a little flour). Chill rolls. When well chilled (or overnight), slice thick, at least 1/2-inch and bake on cookie sheets about 15 minutes at 350°. When done, sprinkle well with powdered sugar.
In skillet, combine celery soup, dry milk powder, sweet pickle relish, vinegar, onion, salt, pepper and 1/3 cup water; bring to boiling. Reduce heat. Stir in cubed potatoes and sliced frankfurters; simmer about 10 minutes or until heated through. Garnish with snipped parsley, if desired. Makes 4 servings.
Preheat oven to 400°. Boil rice according to directions and drain. Combine all ingredients in bowl or pot except bread crumbs and cheese for topping. Mix until cheese is stringy. Sprinkle bread crumbs in a greased 8-inch pie pan. Add ingredients to pie plate. Sprinkle with bread crumbs and grated cheese. Put in 400° oven for 25 to 30 minutes or until top is golden brown.
Place pepper pieces on metal skewers, alternating colors. Brush peppers with oil. Cook on grill for 10 minutes, turning frequently. Serves 4.
Cream butter, sugar and eggs; beat well after each egg. Add jam. Sift all dry ingredients together; sift several times. Add a little to nuts and raisins. Add to dry ingredients, then add to butter mixture, then applesauce and vanilla. Fold in nuts and raisins. Bake in tube pan at 325° for 1 1/2 hours. Use your favorite icing.
Prepare jello as directed, but decrease water by 1/2 cup. Add cream cheese while jello mixture is still warm and crush with fork. Drain pineapple and add to jello. Pour into 9 x 12-inch pan and chill.
Mix all ingredients, except peanuts in saucepan. Cook and stir to fast rolling boil. Lower heat and keep stirring, allowing to boil more slowly for 3 minutes. Remove from heat, add peanuts and beat until candy starts to thicken. Drop by spoonfuls on wax paper. Yield: 24 clusters.
Heat oven to 375°. Generously prick bottom and sides of pie crust with fork. Bake 10 minutes; remove from oven. In large bowl, beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt. Add to butter mixture. Stir in vanilla, chips and nuts. Pour into pie crust; return to oven. Bake additional 25 to 30 minutes or until almost set (pie will not test done in center). Serve warm or cool with ice cream; drizzle with topping. Garnish with Kisses. Makes 8 to 10 servings.
Spread berries in a greased pan. Cream butter and 3/4 cup sugar; add egg and beat well. Sift together flour, salt and baking powder. Add alternately with 1/2 cup milk. Spread batter over berries. Mix 1 cup sugar and cornstarch together. Sift over batter. Pour boiling water over. Bake in a 9 x 9-inch pan at 350° for 40 minutes. Serve warm with ice cream or whipped cream.
Sprinkle roast with steak sauce and add dry onion soup. Add cream of mushroom soup. Wrap in tinfoil and cook at 350° for 2 1/2 hours or until done.
Add all of the ingredients except for the tomato sauce and mix lightly, then add sauce and mix well. Shape loaf and spread ketchup lightly over the top. Cover and bake at 350° for 45 minutes, then uncover and bake for an additional 15 minutes.
Peel and dice potatoes. Boil the potatoes until done. Chop celery, olives and onions. Add pinch of oregano, teaspoon of mustard and the 4 boiled eggs (chopped) to celery, olives and onions. Add mayonnaise and relish to mixture. Set small bowl of potatoes to side. Add ingredients to other potatoes and stir well. Mash small bowl of potatoes until smooth and add to mixture. Stir well. Sprinkle paprika over potato salad. Serve hot or cold. Serves 8 to 12 people.
Cook cream cheese, soup and gelatin over medium heat until creamy. Remove from heat. Add crab, onion and celery. Place in jello mold and refrigerate for 3 hours. Serve on crackers.
Lay crescent rolls out on cookie sheet. Bake as directed. Cool. Mix all ingredients, except for vegetables and cheese. Spread mixture on baked crust. Top with raw chopped vegetables and then add cheese. Refrigerate at least two hours. Cut into squares and serve.
Place sliced apples in a greased 8-inch round baking dish. In another bowl mix together 1/2 cup sugar, cinnamon and 1/2 of the pecans; sprinkle this mixture over the apples in the baking dish. Stir together remaining sugar, flour, baking powder and salt.