HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserving half of noodles and nuts, mix all ingredients in casserole dish. Sprinkle remaining noodles and nuts on top. Dot with butter. Bake at 350° about 30 minutes, or until heated through.
Cream the butter, sugars, egg yolks and water. Add flour, soda, baking powder, salt and vanilla. Put on greased cookie sheet and pat out thin. Sprinkle with chocolate chips. Beat 2 egg whites until stiff; add 1 cup brown sugar. Spread over cookie dough. Bake at 350° for 20 minutes.
Mix flour, margarine and pecans together for crust; pat into a 9 x 13-inch pan and bake at 350° for 20 minutes. Let cool. Cream together powdered sugar and cream cheese; fold in half of the Cool Whip whipped topping. Spread over cooled crust. Beat together pudding mix and milk for 2 to 3 minutes, stir in vanilla. Spread over cream cheese layer, then spread the remaining half of the whipped topping over the butterscotch layer. Top with a few additional chopped pecans. Refrigerate for 2 to 3 hours or overnight before serving.
Cream butter until texture of mayonnaise. Gradually add 3/4 cup sugar, then add the beaten eggs and finely grated rind of lemon. Alternately add flour, baking powder and milk, a little at a time. Butter pan (loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inch) well and add filling and bake at 350° for 40 to 45 minutes. Cook lemon juice and 1/4 cup sugar until melted. Prick hot cake with a fork and pour the juice over the cake. Leave the cake in its tin until cool.
Bring pineapple to a boil. Remove from heat and mix dry jello into pineapple. Cool to the point where cottage cheese will not melt when added to the mixture. Add cottage cheese, Cool Whip and nuts. Mix, then put in container. Refrigerate.
Mix dry ingredients and cut in shortening as per pie. Mix in eggs. Put half in bottom of 9 x 13 cookie sheet. Top with pie filling. Sprinkle with remaining dough. Bake at 350° for 35 to 45 minutes or until browned.
Place cake layers, top sides up in two 8 or 9-inch pans. Prick each cake with fork at 1/2-inch intervals. Dissolve each flavor jello separately in 1 cup of boiling water. Pour red jello over 1 cake layer and green jello over second cake layer. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds. Unmold cake layer onto serving plate. Top with one cup of whipped topping. Unmold second cake layer and place on top of first layer. Frost top and sides with remaining whipped topping. Can garnish with gumdrops.
Preheat oven to 350°. Steam broccoli, onion and pimento in 2-quart casserole dish sprayed with nonstick spray. In blender or food processor, combine the rest of the ingredients. Pour over broccoli. Bake 35 minutes or until knife comes out clean.
Mix ingredients; roll in small balls or drop by spoonfuls on a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove from sheet before they cool.
Dissolve jello in hot water. Add onion, vinegar and salt. Chill until mixture begins to set. Add cucumber and mayonnaise. Garnish with pimentos or tomato slices.
Combine. Spread over chicken pieces. Bake at 350° for 1 1/2 hours.
Heat oven to 400°. Butter a round 10-inch baking dish. Toss blueberries with lemon zest. In a large bowl, combine 2 cups of flour with the sugar. Using your fingertips, cut in butter until it resembles coarse meal. Set 1 1/2 cups of the mixture aside for the crumb topping. In a small bowl, lightly beat the egg. Stir in the yogurt and lemon juice. Add to the dry ingredients in the large bowl and stir briefly until blended. Fold in 1 cup of the blueberries. Spread the batter in the dish and scatter the remaining 1 1/2 cups of blueberries on top. Sprinkle the reserved crumb mixture over the blueberries. Set the dish on a cookie sheet and bake for about 1 hour. Serve warm with the Yogurt Cream on the side.
Sprinkle fryers with salt, pepper and paprika. Fry until brown in one cube margarine. Place in casserole dish(es). Brown sliced mushrooms. Add flour, broth, rosemary and sherry; cover and bake at 350° for 45 minutes.
Cream together butter and sugar. Add egg and mix. Sift together flour, cinnamon, nutmeg, salt and soda and stir into egg mixture. Stir in apples, nuts and vanilla. Pour into greased 8 x 8 x 2-inch pan. Bake at 350° for 40 to 50 minutes.
Trim crust from bread and flatten with a rolling pin. Mix cream cheese, egg yolks and 1/2 cup sugar. Spread with cream cheese mixture and roll each slice of bread like a jelly roll. Dip in melted butter and roll in mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Place on a cookie sheet and freeze.
Dissolve yeast in warm water. Mix all ingredients well. Spoon batter into greased muffin tins. Bake at 450° for 20 minutes.
Prepare noodles according to package directions. Preheat oven to 350°. In medium skillet, brown meat and drain well. Add onion, green pepper and sauce; bring to a boil. Lower heat and simmer for 15 minutes. Remove from heat. In 9 x 13-inch baking dish, layer noodles, sauce and Velveeta cheese. Repeat layers, ending with Velveeta cheese. Sprinkle with Parmesan cheese. Cover with foil and bake for 30 minutes. Makes 6 to 8 servings.
Mix altogether in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine water and 1 tablespoon salt in a Dutch oven; bring to boil. Add shrimp and cook 3 to 5 minutes; drain well and rinse with cold water. Peel and devein shrimp; set aside. Saut onion and butter until crisp-tender. Add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, sugar, ginger and lemon juice. Add shrimp and cook over medium heat until thoroughly heated. Serve over rice.
Bake cake mix according to directions. Prick with fork. Mix cream of coconut and Eagle Brand milk together and pour over cake. Spread with Cool Whip and coconut when cool.
Mix eggs and flour together; add remaining ingredients in order given. Dot with butter or strips of bacon. Bake at 350° for 45 minutes.
Sift together in a large bowl 2 Kings 4:22, Jeremiah 6:20, Leviticus 2:13, Amos 4:5 and 1 Chronicles 9:9. Add Judges 5:25, 1 Samuel 14:25 and Judges 4:19. Beat until smooth. Add Jeremiah 17:11. Beat for 5 minutes by hand; add 1 Samuel 30:12. Bake at 325° for 1 hour. (Find the ingredients by looking up the Bible verses.)
This mixture may be made in advance and kept in a covered jar in the icebox. It can be used over any fresh, canned or frozen fruit.
Cream oil, margarine and sugar. Beat until fluffy; add egg yolks and vanilla. Add dry ingredients and buttermilk to batter, beginning and ending with dry ingredients. By hand, stir in coconut and nuts. Beat egg whites until stiff but not dry. Stir 1 tablespoon of whites into batter and beat vigorously until blended. Carefully fold in remaining egg whites. Pour into 3 (8-inch) greased and floured pans. Bake at 325° for 25 minutes. Cool before icing.
Cook raisins and water until water is gone. Add remaining ingredients. Cool all ingredients. Roll into 1-inch balls, then roll in sugar. Bake at 350° for 8 to 10 minutes.
Beat eggs. Combine with all ingredients. Pour into greased casserole. Bake, covered, thirty minutes at 350°. Uncover and bake a few minutes longer.
Mix all ingredients except chips in a bowl with lid. Store in refrigerate overnight, then 30 minutes before serving, add the corn chips and stir to mix well.
Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon. Add butter and mix until crumbly. Press into bottom of a 13 x 9 x 2-inch baking dish. Bake in a moderate 350° oven for 20 to 25 minutes. Remove from oven. Reduce oven temperature to 325°.
Put fruit cocktail and water in large saucepan. Add jello and cook until dissolved. Cool. Add cottage cheese and Cool Whip and stir until well mixed. Refrigerate until set, about 6 hours or overnight.
Brown beef and onion together. Drain off fat. Place beef and onion in large kettle and add other ingredients. Let simmer for about 2 hours.
In small saucepan, cook and stir butter and brown sugar over low heat until brown sugar melts and mixture bubbles. Remove from heat and add pecans. Pour into graham cracker crust. Prepare pudding mix according to package directions for pie filling. Cool slightly. Pour over butter and brown sugar mixture. Chill 4 hours or until firm. Just before serving, garnish with whipped topping.
Drop a scoop of vanilla ice cream into a tall glass and fill with cranberry juice. Stir until it all swirls together. If you like, you can add a piece of cherry or pineapple slice on the side.
Drain mandarin oranges and pineapple. Mix all ingredients gently until thoroughly mixed. Chill several hours or overnight.
Boil eggs and let cool. Slice eggs. Melt 1/2 stick butter in saucepan. Stir in enough flour to make thick. Add approximately 1 1/2 cups milk. Add salt and pepper to taste. Stir together until thick. Add cheese. If this does not get thick, you may have to mix more butter and flour together for thickening. Use your own judgement. Layer eggs in baking dish. Pour sauce over eggs. Continue to layer until gone. Bake at 350° for 30 to 45 minutes or until bubbly. Makes 8 to 10 servings.
Turn into greased 13 x 9 pan and bake at 350° for 45 minutes.
Combine 1/2 cup sugar, flour and salt in top of a double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thick. Remove from heat. Stir in vanilla. Pour over bananas and wafers, layered.
Place beef in bottom of baking dish. Wrap a slice of bacon around each breast and place on beef. Mix sour cream and soup. Pour over chicken. (The sauce will cover up to 10 pieces of chicken.) Bake uncovered at 250° for 3 hours.
Preheat oven to 350°. In saucepan, cover the squash and onions with water and bring to a boil. Drain well and set aside. In bowl, mix butter and dressing. Place half of the dressing mixture on bottom of a deep 8 x 8-inch or large casserole dish. In bowl, mix squash/onions with sour cream, soup and carrots. Pour into the casserole dish over the dressing and top with remaining dressing mixture. Bake at 350° for 30 to 35 minutes or until browned. Serves 8.
Mix all ingredients to a smooth batter and let stand and swell 5 to 10 minutes. Bake the waffles over relatively low heat in an electric waffle iron or one heated on the stove. Should be crisp and golden brown.
Mix all ingredients together and pour onto griddle on low heat. Makes 9 to 10 pancakes.
Place bottom crust in 8-inch pie pan. Spread diced potatoes evenly over bottom crust. Sprinkle minced onion over potatoes. Spread pieces of pork evenly on top of potatoes and onion. Season to taste. Cover with vented top pie crust and bake at 350° for 1 hour.
Melt chocolate with oil, stirring until melted. Add sugar; stir until sugar is not grainy. One at a time, add the eggs, mixing well. Add vanilla. Stir in flour, baking powder and salt; mix well. Chill several hours or overnight. Roll into balls and roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Dough is very sticky when rolling into balls. Take a small amount at a time and keep the rest in the refrigerator.
Mix cream cheese, 1 tablespoon milk and Equal until smooth. Stir in whipped topping and spread on crust. Pour 1 cup milk into bowl; add pudding mix and beat with mixer until blended (1 to 2 minutes). Stir in pumpkin and spices and mix well. Spread over cheese layer. Refrigerate 3 hours. Garnish with Cool Whip.
Beat butter and sugar until light and fluffy. Blend in eggs and vanilla; mix well. Sift together flour, salt and baking soda. Mix into sugar mixture until well blended. Chill 2 hours.
In small bowl beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. roll in 1 inch balls. Roll in coconut. Refrigerate overnight or 6 hours. Serve.
In a large skillet, brown chicken in oil; pour off fat. Add salsa and heat to a boil. Reduce heat to low; cover and simmer 30 minutes or until done, turning chicken once.
Prepare peas according to package directions. Drain. Spoon into potato skins. Place a slice of cheese on each half. Bake at 350° until the cheese melts.
Combine all ingredients in a medium saucepan, stirring until well blended. Bring mixture to a boil. Reduce heat and simmer for 1 hour, uncovered, stirring occasionally.
Cut whole breasts in half. Beat eggs with salt and pepper in bowl. Combine bread crumbs, garlic powder and cheese. Dip chicken in eggs, then coat with crumbs. Melt butter and oil in skillet. When butter foams, add chicken. Cook over medium heat 2 to 3 minutes on each side until golden. Add Marsala. Cover skillet and reduce heat. Simmer 15 to 20 minutes until chicken is tender. If sauce looks too dry, add more Marsala. Turn chicken several times.
Melt margarine in rectangular baking dish. Sprinkle cracker crumbs over melted margarine. Sprinkle coconut, then fruit. Cut dates in small pieces and mix with a small amount of flour to keep them from sticking together. Sprinkle dates, then nuts over mixture. Press lightly with hands to level. Pour milk evenly over top and bake for 25 to 30 minutes at 350°.
Bring sugar, butter and milk to a boil; boil 5 minutes. Add Hershey bar, marshmallow cream and chocolate chips; beat well. Add nuts. Pour into large buttered cookie sheet; cool. Cut into squares.
Mix cake and bake in 13 x 9 x 2-inch pan. Cool. Cut half of cake in cubes; reserve other half for another dessert. Dissolve Danish dessert in 3 1/2 cups cold water. Bring to boil 1 minute, stirring constantly until thick and clear. Cool. Add strawberries. Spread over cake cubes in pan. Mix pudding, milk and sour cream until smooth. Spread over strawberries. Top with Cool Whip. Garnish with almonds.
Mix 2 cups of crushed graham crackers, 1/2 cup of sugar and 1/4 cup of melted butter. Spread in pan. Bake 10 minutes in 350° oven. Take out and pour on 1 (14 ounce can) of sweetened condensed milk (if you like gooey bars, add another can). Sread 2 cups of coconut over milk. Bake 10 minutes in 350° oven. Turn off oven. Spread 1 package of chocolate chips over bars and let chocolate melt in oven. When melted, spread evenly.
Grind together raisins, prunes and carrots. Mix this with all the ingredients and bake at 350° until done, 30 to 40 minutes.
Shred cabbage fine. Salt and pepper to taste. Cut apples in slices and add to cabbage. Heat fat in frypan. Add a little boiling water to the cabbage and cook in the frypan until tender. Sprinkle with flour. Add sugar and vinegar and cook a bit longer. Serve hot.
Sprinkle meat strips with salt and pepper. Brown in oil. Add onion, tomato sauce, Worcestershire sauce and garlic powder. Cover and cook 1 1/2 hours on low heat. Turn heat to medium, add bell pepper. Cover and cook until tender, about 30 minutes. Serve over rice.
Using plenty of flour, roll out 1 loaf bread dough into oblong (rectangular) shape. Mix oregano with beaten eggs. Brush surface of bread dough with egg mixture. Sprinkle half of the sausage over surface of bread dough. Sprinkle half of each of the cheeses over the sausage. From the long side of bread dough, roll the dough over until it meets the edge of the other long side. Bring the ends of the roll together to make a circle and press edges closed to hold in melted cheese. Brush top of roll with egg mixture. Repeat process for second loaf. Add more eggs and oregano, if needed. Bake each on greased cookie sheet (or similar) at 350° for 30 minutes.
Cut steak into serving pieces. Heat oil in skillet and brown steak pieces. Remove steak from skillet and drain. Place carrot and onion in bottom of slow cooker. Place steak on top. Sprinkle salt and pepper. Place tomatoes on top. Pour broth over layers. Cover. Cook on low for 6 hours. If you use a more tender meat, such as rib eye steak or rump roast, cooking can be shorter. Serve over rice, potatoes or noodles. Serves 4.
Completely dissolve gelatin in boiling water. Pour into 13 x 9-inch pan. Chill until firm, about 3 hours. Makes 24 pieces. You can use cookie cutters to make fun shapes.
Mix together filling and let set for several hours refrigerated. Hollow out bread reserving top and inside to be served with dip. Fill with filling. Serve with assorted crackers and bread.
Soften in microwave the butter and margarine. Do not completely melt. Add sour cream and stir well. Add flour and mix well. Spoon into 1 3/4-inch muffin tins and bake at 350° for about 20 minutes until golden. Makes 3 dozen.
With wooden spoon, stir together the apples, eggs, vanilla and oil in a large bowl. Stir in dry ingredients, one at a time, until well blended. Bake in greased 9 x 13-inch pan at 325° for 1 hour. Top with whipped cream when ready to serve.
Saute onion slightly in margarine. Add soup and milk. Mix in cheese, broccoli, rice and water chestnuts; simmer 10 minutes. Pour into a large, greased casserole dish. Bake 1 hour at 325°. (Mixture should be creamy, not dry.) Casserole can be made a day or two ahead or frozen for later use.
Mix syrup, oleo and sugar; bring to a boil. Boil 6 minutes (until thread forms when dropped from spoon). Remove from heat. Add cream of tartar, soda and salt.	Stir until well mixed. Pour over popped corn; stir until all kernels are coated. Place in container that can be placed in oven. Bake 1 hour at 200°, stirring often. Keep in airtight container.
Cream sugar and oil. Add eggs and beat well. Add vinegar and food coloring; beat well. Sift dry ingredients. Add alternating with milk. Add vanilla; beat well. Pour into cake pan. Bake at 350° for 30 to 35 minutes.
Cook bacon until crisp. Remove to paper towels, crumble and set aside. Drain all but 2 tablespoons of drippings. Saute onion and celery in drippings, until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until the potatoes are tender, about 30 minutes. Makes 4 (6 ounce) servings.
Place potatoes in large salad bowl. Separate eggs. Chop whites and add to potatoes with onion. Toss gently. In another bowl, mash yolks with mayonnaise, cream, vinegar, sugar, mustard and salt. Pour over potatoes and stir to coat. Cover and chill. Yields 16 to 20 servings.
Mix sauce ingredients and simmer 5 minutes. Pour over wings and toss lightly to coat. Bake 20 minutes at 350°.
Thaw bread dough. When thawed, break half the loaf into small pieces and place in well-greased pie plate. Melt margarine in saucepan, adding dry pudding, brown sugar, cinnamon and milk. Bring just to a boil. Pour over broken pieces. Add walnuts or pecans, if desired. Break up remaining bread dough and place on top. Let rise to top of pan and bake at 350° for 30 minutes or until brown. Invert on plate and serve warm.
In 2-quart casserole dish, combine onion and garlic. Cover. Microwave High 2 minutes. Stir in meat in cubes, flour, salt and pepper. Add tomatoes and green chiles. Stir to break up tomatoes. Cover. Microwave High 5 minutes. Stir. Reduce power. Cover for 30 minutes. Stir. Microwave uncovered for 15 to 20 minutes until meat is tender. Serve with warm tortillas. Serves 4 to 6. Total Cooking Time: 57 minutes.
Use a 13 x 9-inch baking pan. Mix confectioners sugar, cracker crumbs, peanut butter and butter in a medium size bowl until blended. Scrape into ungreased baking pan and press into an even layer. Spread melted chocolate over top. Refrigerate for at least 2 hours until chocolate is firm. Let stand at room temperature 15 to 20 minutes before cutting with sharp knife into bars. Makes 36.
Mix all ingredients well. Bake at 350° for 40 to 45 minutes or until done. Let cool.
Soak chicken in beaten eggs at least 2 hours, better if overnight. Roll the chicken in bread crumbs. (I use the Italian seasoning crumbs.) Brown pieces in skillet in butter or oleo. Place chicken in baking dish. Do not pile chicken on top of pieces, just one layer. Add mushrooms, including juice. Cover container with foil and bake 1 hour in 350° oven. Uncover and put a slice of cheese on each piece. Put back in oven until cheese melts.
Heat oven to 350°. Grease a 9 x 13-inch pan. Stir flour and cocoa together; set aside. In saucepan, melt margarine and shortening. Mix in sugar, eggs and vanilla; stir until smooth. Blend in flour-cocoa mixture and nuts. Spread in greased pan. Bake at 350° for 30 minutes. Makes 2 dozen 2-inch bars.
Mix all ingredients together and shape in meat loaf shape. Brown top and bottom in frying pan (you can also make individual 1/4 pound loaves). Add 1 can whole tomatoes with some chopped celery. Cover and simmer for 1 hour.
Cook and drain broccoli and put into buttered casserole dish. Slice Velveeta cheese over top of broccoli or slice enough to cover. Melt oleo and crush one tube of crackers. Mix crushed crackers into oleo and spread on top of casserole. Bake, uncovered, in 300° oven for 45 minutes.
Blend above into coarse crumb mixture and press firmly into bottom of 9 x 13-inch pan. Bake 12 to 15 minutes at 350°.
Cut meat into serving sizes. Sprinkle with salt and pepper to taste. Dip meat into 1/4 cup milk, then coat with flour, salt and pepper mixture. Brown meat on both sides in oil. Remove to shallow baking dish. Blend 2 tablespoons flour into oil in skillet. Stir in milk and soup. Pour this mixture over meat in baking dish. Bake, uncovered, 1 1/2 hours in 350° oven.
Melt chocolate chips in microwave; add icing and nuts, pour into cake pan and refrigerate.
Mix dry cake mix with 1 egg and 1/2 cup of oil (makes crunchy bottom layer). Reserve 1 cup of this mixture and pat out in pan. Bake for 10 minutes at 350°. Remove from oven. Beat cream cheese, sugar, lemon and egg until light and soft. Spread this over baked layer and sprinkle with reserved mixture. Bake at 350° for another 15 minutes. Allow to cool, then cut into squares.
Combine first 6 ingredients in a casserole. Mix bread crumbs and butter and sprinkle over top of casserole. Bake at 350° for 30 minutes or until browned. Serves 4.
Mix first 3 ingredients well. Stir in flour as long as you can stir. Put in tray and work just enough to handle soft dough. Roll real thin, cut and bake. Leave plenty of room between cookies.
Simmer until brown. You may use a crock-pot and cook for several hours. Yields 5 to 6 dozen.
Cook 1 cup of dry rice in 2 cups of water. It's better if it stands a little and dries out a bit after cooking, so make the rice early in the day and let it stand then. In a heavy skillet, brown 4 or 5 slices of bacon until crisp. Remove the bacon and turn down the heat. Slightly beat 3 or 4 eggs and pour them in the hot bacon drippings (after removing the bacon). Add the rice and 3 or 4 cut up green onions. Mix it all together. Add the bacon and if you have leftover pieces of pork, beef or ham, chop into small pieces. Last but not least, add soy sauce until the rice is as brown as you like it. Stir well and simmer on low heat, 15 to 20 minutes, then serve.
Early in the day, take one pound of ground chuck out of freezer. Spend rest of day cleaning up messes, comforting sick little ones, doing laundry and soothing colicky baby. Thirty minutes before husband is due home, remember that you have a pound of thawed meat on kitchen counter that will ruin if you don't do something with it.
Thaw potatoes a little. Then mix all ingredients and bake at 375° for 45 minutes.
Mix all except sour cream. Pour half of mixture in pan and let congeal. Spread sour cream on this add remaining half of mixture and let congeal.
Drain and rinse chickpeas. Put everything into blender and blend on high until smooth. Makes a great dip for vegetables and chips or spread on rice cakes, Melba toast or pocket bread.
Put all ingredients into crock-pot and cook 8 hours. Before serving, juice may be thickened with flour or cornstarch. Serve over rice or buttered cooked noodles.
Spread cream cheese on 8 or 9-inch plate. Add rest of ingredients as listed one by one in layers on plate. Top with cheese. Eat with nacho chips.
In a saucepan, pour in cream of chicken soup and water; cook until boiling. Add remaining ingredients. Put in a baking dish and bake for 20 minutes at 350°.
Melt 1 stick margarine and mix with the 2 cups graham cracker crumbs. Pat mixture firmly in the bottom of an 8 x 11 x 2-inch pan.