HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cheese, chopped ham and green onions and put on the bottom of the unbaked crust. Combine remaining ingredients. Add this to pie crust. Bake in 350° oven for about 45 minutes, until center is puffy and nicely browned.
Mix together all ingredients. Marinate chicken in the ingredients overnight (in refrigerator). Bake chicken with sauce in the oven (covered). Cook for 45 to 60 minutes.
Mix thoroughly. Fry in about 1/4 cup Crisco. Divide into patties. This will be juicy, but will fry more solid. Serve with soy sauce and hot leftover pork gravy.
Brown beef, onion and green pepper lightly. Add tomatoes, salt, pepper and chili powder; mix well. Bring to boiling point. Gradually add in macaroni. Cover and reduce heat. Gently simmer for about 20 minutes or until macaroni is done. Serves 4.
Saute garlic and onion in olive oil, just until clear. Add the tomatoes and pepperoni. Saute until tomatoes cook down a bit (about 3 minutes). Add the cream, salt and pepper. Toss with the rigatoni and top with the cheese. Serves 4.
Combine in 2-quart casserole dish. Bake at 350° for 1 hour.
Melt butter in heavy large skillet over high heat. Add bell peppers, zucchini, shallots and garlic. Saute until shallots begin to soften, about 4 minutes. Mix in capers. Transfer mixture to a large baking dish or gratin dish. Can be made 4 hours ahead. Cool completely. Cover and set aside.
Saute celery and onions in butter until tender. Combine cream cheese and soup. Heat mixture until cream cheese melts. Add peas and water chestnuts. Pour into casserole dish. Crumble crackers on top and drizzle with margarine. Bake at 350° for 30 minutes or until brown and bubbly.
Cream margarine, cream cheese and sugar. Add eggs, one at a time, beating well after each. Add flavoring and baking powder. Mix well. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Melt chocolate in double boiler. Add whipping cream and flavoring. Pour into fondue pot. Dip fresh fruit or angel food cake.
Cook broccoli according to directions and drain. In saucepan, melt 2 tablespoons butter; blend in flour, milk, salt and pepper. Cook until thick; blend in cream cheese until smooth. Stir in vegetables. Pour in 1 1/2-quart casserole. Top with Parmesan cheese. Mix the other 2 tablespoons of margarine with bread crumbs and put on top of casserole. Bake 20 minutes, covered, in a 350° oven. Remove top and bake 10 minutes or until crumbs are brown.
Crumble yeast; add sugar, salt and water. Mix; then add beaten eggs, 1/2 the flour; add shortening and remaining flour; mix well. Let rise for about 3 hours or more. Punch down and make into rolls. Place rolls on greased pan and let rise again before cooking at 400°. Bake until golden brown.
Put sugar, lard and eggs together. Mix well and add baking powder, vanilla, flour and milk. Stir well then add pecans. Bake at 350°.
In a medium bowl, thoroughly mix all ingredients. Fill miniature muffin tins with batter. Bake at 350° for 15 to 20 minutes or until brown. Makes about 3 dozen.
Combine sugar and cornstarch; blend well. Stir in orange juice, oleo and salt. Simmer over low heat, stirring constantly, until thickened.
Mix meal, milk, oil, corn, eggs, soda and salt well in a bowl. Brown hamburger and onion and drain. Mix 2/3 of cheese with hamburger and onion until moist. Put thin layer of meal mixture in a 13 x 9-inch ungreased Pyrex. Sprinkle hamburger and onion over meal mixture. Sprinkle the rest of grated cheese on top. Bake at 350° for 30 to 40 minutes.
Measure flour, sugar, cocoa, soda and salt. Sift together into mixing bowl. Make a well in these dry ingredients and add salad dressing, water and vanilla. Beat until smooth. Pour into 2 greased 8-inch cake pans. Bake at 350° for 35 minutes. Ice with chocolate icing.
Place pie shell in refrigerator for 30 minutes. Mix the eggs and butter until well combined. Add the vanilla and buttermilk and mix well. Combine the flour, sugar and salt and stir into the liquid. Pour the filling into the pie shell and bake for 40 to 45 minutes, until set and lightly browned. Let cool on a rack. It can be served warm, room temperature or cold. Makes 8 servings.
Preheat oven to 400°. Cook vegetables together until tender (5 to 10 minutes). Butter large glass plate. Mix in blender or hand mix Bisquick, milk, eggs and seasonings. Bake approximately 40 minutes. Let stand 5 minutes before cutting.
Mix the first 3 ingredients thoroughly. In a pan, boil and stir the remaining ingredients. After this has come to a boil, pour it over the dry ingredients and stir. It will look a mess and be too hot to handle. Let it set until it is cool enough to handle. Knead until soft. The trick to good play dough is in the kneading. Store at room temperature in a Ziploc bag.
Boil potatoes with skins on; cool and peel. Add sour cream, salt and pepper to taste. In nonstick pan, melt butter. Add onions and shredded cheese. After potatoes cool, grate them in bowl with mixture. Put in buttered 13 x 9-inch glass Pyrex pan. Dot with butter and bake at 350° for 1 hour. Serves 6 to 8.
Trim crusts from bread. Arrange 4 slices, buttered side down, in 8 or 9-inch baking dish. Sprinkle with cheese, ham, green pepper and onion. Place remaining slices, buttered side up, on top of filling. Beat eggs with milk, salt and pepper. Pour over sandwiches in pan. Press each one lightly. Bake at 375° for 35 to 45 minutes.
Cream together margarine, sugar and vanilla. Add potato chips and almonds. Then add flour. Mix will be crumbly. With hands, roll into balls. Place on a lightly greased cookie sheet. Press flat with a fork. Bake at 350° for 15 minutes only.
Place dates and cherries in bowl. Pour boiling water over them; let stand. Beat egg until light and add sugar gradually. Sift together flour, soda, baking powder and salt. Stir in walnuts. Add date and flour mixtures alternately to egg mixture. Stir in shortening and vanilla.
Combine sugar, cream cheese and margarine, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans.
Heat milk and 1/2 cup water in double boiler with nutmeg. Beat egg yolks with sugar and salt until light. Pour the hot milk over the egg mixture; return to double boiler and cook until consistency of thick cream. Remove from heat. Add gelatin which has been soaking 5 minutes in cold water. Add vanilla. Cool. When cool and ready to set, beat with egg beater and fold in stiffly beaten egg whites. Pour this delicate fluffy mixture into baked pie shell. Set in refrigerator. When thoroughly cool, cover with the sweetened whipped cream and sprinkle top with grated chocolate.
Place meatballs with sauce in baking dish. Bake 35 to 40 minutes at 400°.
Combine broccoli, onion, green pepper and cheese in the bottom of a greased 10-inch pie plate. Beat remaining ingredients until smooth. Pour over vegetable mixture. Bake at 350° for 35 to 40 minutes or until knife inserted in center comes out clean.
Beat eggs slightly. Beat in next 3 items. Add butter. Add mix. Beat until smooth. Spoon out into saucer-size circles on a medium-hot griddle. Makes 18 pancakes.
Break lettuce into bite size pieces and place in salad bowl. Cut tomatoes into quarters or eighths and toss with lettuce. Add vinegar, oil, relish, Worcestershire Sauce, tabasco and eggs to mayonnaise. Add dressing and toss. Top with ham, chicken and cheese.
Place asparagus in casserole dish and layer, ending with cracker crumbs on top. Dot with butter and juice of asparagus. Bake at 350° for 25 minutes.
Grease 9 x 13-inch baking pan. Spread marshmallows across bottom. Combine strawberries and juice with dry gelatin; set aside. Combine remaining ingredients; beat well. Pour batter over marshmallows. Spoon berry mixture over top. Bake at 350° for 30 minutes. Reduce heat to 300°; bake for 15 minutes. Marshmallows will rise to the top.
Mix all ingredients together. Place in a buttered casserole dish. Top with potato chips. Bake uncovered at 350 degrees for 30 - 40 minutes.
Put leeks, celery and butter in a pan. Cook 10 minutes, stirring constantly. Add water. Cover and cook 10 more minutes. Add potatoes and add more water to cover. Cover and cook 10 additional minutes. Add milk. Simmer until potatoes are tender. Season to taste with salt, pepper and cayenne. Serve hot. Serves 6.
Mix broccoli, eggs and soup in a shallow baking dish. Place tomatoes on top. Sprinkle cheese and oregano over all and bake at 350° for 30 minutes.
Mix soup, lemon juice and curry powder. Place in a large greased 8 x 12-inch dish or pan. Add a layer of broccoli, then chicken pieces and a layer of broccoli, and so on. Spread soup over top, then the cheese. Can cover with buttered breadcrumbs. Bake at 350° for 25 or 30 minutes.
Soak chicken breasts in salt water overnight. Pour off water. Cover chicken with salad dressing for a couple of hours. Place chicken breasts in pan and pour dressing over and place in oven. Bake at 350°, turning several times. Bake for 1 hour or until done.
Wash cauliflower; separate into florets and cut in thin crosswise slices. Cut onion in crosswise slices and separate rings. Combine cauliflower, onion slices and French dressing. Chill. Wash lettuce; drain and shred. Toss with cheese and cauliflower mixture in salad bowl.
Dip chicken in milk, then roll in mixture of flour, salt and pepper. Melt butter in baking dish. Put floured chicken in dish, skin side down, and bake uncovered in 400° to 425° oven for 30 minutes.
Cut French bread into cubes (about 12 cups). Grease a 3-quart rectangular baking pan. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes.
Cream shortening and sugar; add egg. Add sifted dry ingredients, alternately with milk. Batter will be stiff. Carefully fold in blueberries. Turn into greased 12 x 8 x 2-inch pan; sprinkle top with sugar. Bake in 350° oven for 45 minutes (325° for glass pan). Serve warm with whipped cream.
Wash berries and drain. Bake 2 pie shells. Let cool, then line them with berries. Mix sugar, cornstarch, water and syrup in a boiler. Cook until thick, then add Jell-O to mixture. Mix well and pour over strawberries. Let cool if desired. When ready to serve, put whipped cream over pie.
Brown beef and season to taste. Saute pepper and onions in butter. Combine all ingredients in saucepan and simmer over low heat for 45 minutes to 1 hour. Add 2 tablespoons flour to thicken.
Brown beef in shortening in skillet. Add 2 cups water. Simmer for 2 hours, or until tender. Add remaining ingredients. Simmer for 1 hour longer. Thicken liquid for gravy if desired.
Mix milk and lemonade, then mix in Cool Whip. Put in pie shell(s); chill.
Press cream cheese in bottom of 9-inch pie pan. Spread pizza sauce over this. Layer remaining ingredients in order listed, except chips. Bake at 350° about 25 minutes, until hot and bubbly. Serve with chips.
Beat egg whites until foamy, then add 1/4 cup of the sugar and beat until stiff. Set aside. Cream remaining sugar and butter until light and fluffy. Add egg yolks and beat until well blended. Add vanilla. Sift flour with salt and baking powder. Add alternately with milk, beating after each addition. Coat blueberries with tablespoon of flour. Fold in egg whites and then fold in blueberries.
Tear tortillas into strips and line bottom and sides of 9 x 13-inch pan. Saute onions, then add soup, Ro-Tel tomatoes and peppers; cook over low heat until mixed well. Layer in pan the cooked chicken, chestnuts and cheese. Pour soup mixture over top, then top off with more cheese. Cover and cook at 375° for 45 minutes or until hot. This dish can be made the night before and put in refrigerator. Can also use turkey.
Mix Jell-O and add diced bananas, drained pineapple and marshmallows. Stir and let set.
Cream butter and sugar, add eggs, beat well. Add lemon extract. Sift dry ingredients together. Add to cream mixture. Add fruit and nuts. Bake in loaf pan at 300° for 1 1/2 to 2 hours.
Melt chocolate chips with oleo. Combine melted mixture with peanut butter and cereal.
Brown celery and onion in butter. Add flour and curry. Stir. Add milk and broth. Cook over low heat, stirring constantly, until thickened. Add turkey. Cook another 10 minutes. Serve over rice with usual curry condiments. Serves 4 to 6. Great for leftover turkey. Can be frozen.
Chop into small pieces. Cook slow until thick. Put spices in a bag and cook along with mixture. Makes 5 pints.
Place cinnamon sticks, cloves and nutmeg in cheesecloth bag. Combine with cranberry juice, apple cider, brown sugar and lemon juice in saucepan; mix well. Bring to a boil, stirring frequently. Simmer for 10 minutes. Strain into cups. Yield: 22 servings.
Cut steak into strips; brown meat in oil and add onions. Saute until tender. Blend rest of ingredients together. Pour over steak. Simmer until tender, 1 hour at 350°. Serve over rice. Serves 6.
In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 18 to 22 minutes or until set. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a mixing bowl, beat milk and pudding on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour. Yield: 12 to 16 servings.
In a large mixing bowl, combine turkey, 1/2 cup sour cream, 1 1/2 teaspoons taco seasoning, 1/2 can soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam down, in a greased 13 x 9 x 2-inch dish. Combine remaining sour cream, taco seasoning and soup. Pour over tortillas. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes, if desired.
Brown meat, peppers and onion with salt. Add garlic, cumin, chili mix and flour. Cook 2 minutes. Do not drain. Add beans, tomato sauce and water. Simmer slowly for 30 minutes, stirring occasionally.
Preheat oven to 350°. Brown meat; add soup and tomato sauce. Add spices and simmer 15 minutes. Cook noodles; drain and rinse with cold water. Place one-half the noodles in the bottom of a greased 9 x 13-inch pan. Pour one-half the meat sauce over the noodles and sprinkle with one-half the grated cheese. Repeat layering remaining ingredients and sprinkle top with Parmesan cheese. Cover with aluminum foil and bake for 1 hour.
Set oven to 350°. Sift dry ingredients together. Add remaining items and beat smooth. Pour into a 9 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Do not open oven for at least 20 minutes.
Combine dates, soda and water; cool. Combine butter, flour, soda, sugar and eggs, beating after each egg. Add cocoa and salt. Add mixture to date mixture. Combine nuts, sugar and chocolate chips, then sprinkle on top of cake. Bake at 350° for 30 to 40 minutes.
Mix all ingredients together. Makes enough to fill the two pie shells. Refrigerate until use. Will freeze and last for months.
Heat oven to 350°. Mix all ingredients in ungreased 2-quart casserole. Cover tightly; bake about 50 minutes or until rice is tender. Uncover; bake 10 to 15 minutes longer. Makes 6 servings.
Soak raisins for 5 minutes in boiling water; cool and drain. Combine all ingredients and mix well. Add raisins last. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes.
Cook and drain noodles. Add butter to hot noodles to melt. Add other ingredients. Reserve 1 tablespoon of cinnamon-sugar to put on top. Bake 1 to 1 1/2 hours in a 9 x 13-inch dish sprayed with Pam (or other nonstick product). Sprinkle 1 tablespoon of cinnamon-sugar on top.
Cut eggs in half. Mix together yolks, mayo, salt, curry, paprika and mustard. Stuff eggs with mix. Fill a 6 x 10-inch pan with eggs. Mix remaining ingredients together ( except 1/4 cup cheese and 1 cup croutons). Pour mix over eggs. Top with croutons and remaining cheese. Bake at 350° for 15 to 20 minutes.
Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour in pie crust. Chill 3 hours, then top with strawberries and desired amount of glaze.
Mix flour, sugar and cinnamon together. In unbaked pie shell, place layer of apples. Sprinkle flour and sugar mix over apples. Alternate apples and flour until all is used. Mix 1/2 cup butter and 1 cup brown sugar. Drop on top of pie. Strip pastry across pie. Bake at 375° for 45 minutes.
Dip bread into eggnog. Cover both sides. Cook in hot oil until golden, turning once. Sift on powdered sugar.
Combine all ingredients in a large bowl. Cover. Chill 1 to 2 hours before serving.
Spray muffin pans with cooking spray. Press refrigerator biscuits in bottom and up sides. Put on pizza sauce, other ingredients, then cheese. Bake at 350° until done.
Heat butter; add sugar, eggs and dates. Cook until dates are melted. Add flour; stir until thick. Add nuts, cereal, salt and vanilla. Cool mixture slightly. Shape into strawberry shapes and roll in red sugar. Dip the top in green sugar.
Put sugar and vinegar in pan. Bring to boil. Pour over vegetables. Mix well. Let stand overnight in refrigerator.
Sift flour, sugar, baking powder and salt together. Cream butter. Add egg and vanilla. Stir with fork. Add to flour mixture. Roll on floured board and cut in desired shapes.	Bake at 350° for 9 to 10 minutes.
Brown chops in oil. Place in baking dish. Combine all other ingredients except onion and green pepper in a saucepan and bring to a boil. Cook 2 minutes. Pour thickened sauce over pork chops and top with onion and green pepper. Bake, covered, in 350° oven 1 1/2 hours until chops are done.
Melt chocolate chips and peanut butter. Stir in marshmallows and Cracker Jacks. Drop by teaspoon onto wax paper. Let set in refrigerator 4 hours or overnight. Makes 2 1/2 dozen.
Heat oven to 350°. Prepare meat according to package, browning meat; drain. After draining, add onions and crushed tomatoes. Simmer for 10 minutes. Drain excess liquids. Fill each tortilla shell. Roll and place in square baking pan sprayed with Pam. Heat chilli in pan on top of stove. Cover rolled tortillas with chilli; top with shredded cheese. Heat in oven until cheese is melted. Remove from oven. Cool 5 to 10 minutes. Serve with sour cream and picante sauce. Makes 4 to 8 servings. Enjoy.
Preheat oven to 425°. In a small bowl, combine the pineapple concentrate, mustard, soy sauce, salt and pepper. Peel the garlic and cut each clove lengthwise into thirds. With a sharp knife, make 18 slits randomly in pork loin. Tuck a piece of garlic into each slit. Place the pork loin in a small roasting pan and brush the pork loin with half of the pineapple-mustard mixture. Pour 1/2 cup chicken stock into the bottom of the pan. Roast the pork loin 30 minutes.
Put all ingredients in a large bowl and mix well. Store in a jar. For 1 cup of hot spiced tea, put 2 teaspoons mixture in cup. Fill with boiling water and stir.
Mix instant pudding with 5 cups milk. Line pan with graham crackers. Put pudding over crackers. Take Cool Whip and put over pudding. Coat graham crackers with chocolate icing and put on top. Refrigerate for 10 to 12 hours.
Bring to boil. Reduce heat and simmer with lid on for 1 hour.
Preheat oven to 400°. Place 2 round 8-inch cake pans in the oven. Beat eggs, flour, milk and salt in small mixer bowl on medium speed 1 minute. Remove the hot pans and place 2 tablespoons butter in each pan; rotate the pan until the butter coats insides. Arrange 1/2 of the apples in the bottom of one cake pan and 1/2 in the bottom of another. Divide the batter evenly and pour 1/2 into each pan. Mix cinnamon and sugar; sprinkle on top. Bake 20 to 25 minutes at 400°. Serve hot, cut into wedges.
Mix dry ingredients together. Mix wet ingredients together. Blend both batches. Stir over low heat until it forms a ball. Knead a bit. Cool. Store in plastic container. Enjoy!
Preheat oven to 350°. Mix all the ingredients, except bread and 1/2 cup of the sugar. Place in a 2-quart square glass pan. Place this pan on a large 9 x 13-inch metal pan. Fill the metal pan with hot water so that it comes up about to 1/2 the glass pan. Bake one hour or until knife comes out clear from center.
Mix ingredients and add enough mayonnaise to mix and stay together. May make into more than 1 ball. Roll in chopped nuts.
Cook onion in oil for 5 minutes. Add all other ingredients and pour over hot dogs in casserole dish. Bake at 350° for 20 minutes. Serve hot on buns.
Soften or melt margarine. Add peanut butter and mix well. Then add graham crackers and powdered sugar. Mix well. Press into 9 x 13 pan.
Pour oatmeal in bowl. Pour oleo (melted) over oatmeal. Stir. Sift dry ingredients together. Mix with oatmeal mixture. Beat egg and vanilla together. Mix with oatmeal. Cover cookie sheet with foil. Drop cookies 1/2 teaspoon at a time. Bake at 350° for 9 to 11 minutes. Cool before removing from foil. Chopped nuts may be added.
Brown ground beef and onion; season with salt and pepper. Spread in 11 x 13-inch pan. Top with Cheddar cheese, then diced chiles over Cheddar, then Monterey Jack cheese over chiles. Combine milk, flour and eggs in a bowl and mix well with wire whisk. Pour mixture over casserole. Bake at 350° for 30 minutes until hot and bubbly. Top with tomato sauce and bake an additional 10 to 15 minutes. Serves 6.
Drain vegetables and mix with other ingredients (except almonds, butter and crackers). Pour first ingredients in casserole dish. Melt butter; add Ritz crackers and place on top of vegetables. Sprinkle almonds on top of this. Bake at 375° about 35 to 40 minutes or until set.
Mix the first 4 ingredients all together. Mix the remaining ingredients well and pour over the first mixture. Let set at least 4 hours before serving; overnight is better. Will keep, covered, at least 3 weeks.
In a large bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt and fold in Cool Whip. Pour mixture into prepared crust. Refrigerate overnight or at least 2 hours. (3 points or 148 calories per slice.) This is good, too, made with strawberry jello.
Combine flour, salt and sugar. Cut the shortening into the mix until crumbly. Beat the egg; add water and vinegar and blend into the flour mixture until all of the flour is moist. Don't overbeat. Divide in half and place on wax paper. Keep cool until ready to roll out.
Mix butter cake mix, margarine and eggs and press in 9 x 13-inch pan. Mix cream cheese, confectioners sugar, eggs and vanilla and pour over cake mixture. Bake at 350° for 45 minutes.
Grease a 9 x 12-inch baking pan. Mix first three ingredients together and press into greased pan. Bake at 300° for 30 to 40 minutes. Let cool.
Combine crumbs, cheese, almonds, parsley, salt and pepper in shallow bowl. Melt butter with garlic powder in shallow baking dish. Dip chicken pieces into butter; dip into crumb mixture. Place chicken, skin side up, in baking dish. Let stand for 1 hour. Bake at 400° for 45 minutes or until chicken is tender.
Cut off the stems and leaves from the beets. Wash beets in running cold water. Put them in a deep pan and cover with water. Add turmeric and bring to a boil. Cook for 20 minutes or until they are fully cooked but still firm to the touch. Let cool. Peel and rinse under running water. Slice into 1/4-inch matchstick pieces.
Mix all ingredients except English muffins and spread on muffins (12 halves), refrigerate. Before broiling, cut each muffin half into 6 pieces. Broil for 3 to 4 minutes. Serve hot.
Fry together onions, scallions, garlic and pepper. Place these fried vegetables with water, flour and Gravy Master in saucepan. Fill halfway with water.
Let your child arrange the pieces of the cut-up carrot and apple on the lettuce leaf. Top with yogurt and raisins. Great for a snack or salad.
Heat oven to 375°. Mix all ingredients, breaking up potatoes with spoon if necessary. Spoon into a 2-quart casserole. Bake 45 minutes or until golden brown. Makes 6 servings.
Mix all ingredients and top with crushed potato chips. Bake for 30 minutes at 350°.