HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Remove crust from bread; cut slices into cubes. Beat eggs, milk and seasonings. Stir in bread cubes, cheese and shrimp. Pour into 11 1/2 x 7 1/2 x 1 1/2-inch oblong baking dish sprayed with Pam. Bake uncovered 1 hour or until center is set. Serve immediately.
Mix margarine, egg and sour cream. Add 2 cans of corn, then add muffin mix. Bake in 1 1/2-quart casserole at 350° for 50 minutes.
Mash the shrimp with a fork and combine with all ingredients. Chill overnight.
Combine first 4 ingredients; set aside. Remove rolls from package, leaving in rectangular shape. Seal perforations. Spread pecan mixture over dough. Starting with long side, roll up jelly-roll fashion. Pinch seam to seal (do not seal ends). Cut roll into 12 slices. Place in greased muffin pans. Bake at 350° for 12 minutes or until golden brown. Remove from pans immediately. Yield: 1 dozen.
Bring sugar, water, cornstarch and Jell-O to boil until glossy, about 2 minutes. Cool. Bake pie shell. Cool. Slice strawberries to top of pie shell. Pour Jell-O mixture over strawberries. Chill until mixture sets. Top with Cool Whip or other toppings.
Combine chopped vegetables and sauerkraut. Mix vinegar, oil and sugar. Pour dressing over salad and mix. Let set overnight.
Have pineapple juice real cold. Add at serving time, then add Cherwine. Makes about 1 gallon. Serve over crushed ice or make ring mold of 1 can of red Hi-C punch. The Cherwine and pineapple don't freeze well. The good part about this punch is you mix it as needed without leftovers.
Heat oil in frypan over medium heat; add meat and brown. Add onions and green peppers. Mix salt, pepper and cornstarch; add broth and soy sauce. Pour over meat and bring to a boil. Cook until mixture thickens. Serve over rice. Serves 6.
In a 4-quart bowl layer each ingredient in the following order: Lettuce, onion, celery, drained water chestnuts, thawed peas, mushrooms, 2 cups mayonnaise (spread), sugar, cheese, seasoned salt, table salt, egg and bacon.
Cut unpared zucchini/squash into bite size pieces. Mix ingredients with 1/2 of the dressing mix. Put in casserole and top with balance of dressing. Bake for approximately 25 minutes at 350°.
Mix and let stand water, chopped dates and soda. Cream sugar and butter. Add egg and vanilla. Sift together the flour, baking powder and salt. Add dry ingredients to creamed mixture and then add date mixture. Bake at 350°.
Melt morsels in microwave or double boiler. Add peanuts and noodles to melted morsels. Using teaspoon, drop small amount onto wax paper. Let cool and enjoy!
Mix ingredients and roll into balls the size of walnuts. Bake on ungreased cookie sheet 15 to 20 minutes at 350°.
Cover bottom of hot ovenproof pan with butter, swish to cover bottom. Mix rice with mandarin peel, put in pan and stir to coat rice with butter. Cook over low heat for 2 minutes, stir constantly. Pour chicken stock over rice, add saffron and bay leaf, salt and pepper to taste. Mix all ingredients. Place in 450° oven for 20 minutes. When rice is cooked, all liquid absorbed, remove bay leaf. Add almonds and mandarin segments. Serve warm. Serves 4 to 6.
Mix well the 1 cup flour, softened butter and powdered sugar and pat into a 9 x 9-inch pan. Bake at 350° for 15 minutes.
Put buttermilk, butter, corn syrup, baking soda and sugar into a large 6 to 8-quart pot. Place on low heat, stirring until sugar is melted. Cook to 236° on candy thermometer or until soft ball forms when dropped into cold water. Remove from heat. Cool to lukewarm. Add nuts and vanilla. Beat until mixture becomes thick and loses it's gloss. Pour into buttered 12 x 14-inch pan. Cool. Cut into squares. Makes about 3 pounds.
Puree the tomatoes and sugar. Boil for 20 minutes. Set aside and skim. Add jello. Return to stove and cook until jello is dissolved. Pour into jars and seal with paraffin.
Bake cookies like the tube says. Cool. Put ice cream between 2 cookies and press together. Wrap in foil and freeze.
Mix egg yolks, 1/2 cup milk, sugar, salt and cornstarch. In 2-quart saucepan, heat 1 1/2 cups milk to scalding. Add egg mixture, stirring constantly. Cook until filling is thick and boils. Remove from heat and add butter, vanilla and coconut. Pour into pie crust. Cover with egg white meringue and sprinkle coconut on top. Bake in oven at 350° for 12 to 15 minutes or until browned.
Mix all ingredients together and pour into a lightly greased casserole. Top with buttered bread crumbs. Bake 45 minutes at 350°.
Prepare tube pan with butter and coat with sugar. Cream butter and sugar; add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour; gently add to mixture. Pour into pans. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 350°. Grease and flour three 9-inch round or two 9-inch square cake pans.
Divide prepared cake in half and break the half into bite size pieces. Place in a trifle or fancy glass bowl. Sprinkle 1/4 cup of sauce or liqueur onto the cake pieces. Pour on 1/2 of the prepared pudding and spread over cake. Spoon on 1/2 container of Cool Whip. Sprinkle on 1/2 crushed Heath bars. Repeat layers, beginning with the other half of the cake. Top with remaining crumbled Heath bar.
Brown the first 3 ingredients. Add the rest. Heat at 350° (on medium high in stove) until bubbly. Let stand for 2 days. Heat and eat! Serves 6.
Mix the yeast, salt and oil with the water. Add this mixture to flour and mix well. Cover dough and place in a warm place for 1 hour. When dough is doubled in size, knead the dough briefly. Dough may then be rolled out or patted into a 12-inch pizza pan that has been greased. Add desired toppings and bake at 425° for 15 to 17 minutes.
Shape into small balls and press flat each way with fork. Dip fork in flour. Bake at 375° for 8 to 10 minutes.
Cook beef and onion in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain meat of fat. Stir in spaghetti sauce; mix well.
Mix together the soups, broth, chili, mushrooms and chicken. Lightly fry tortillas in oil; drain. Line a 9 x 13-inch baking dish with half of the tortillas. Add half of the chicken-soup mixture, half of the onions and half of the cheese. Repeat layers, ending with cheese. Bake at 350° for 30 minutes. Serves 6.
Cook Knox soup mix as directed in a large saucepan. Add frozen broccoli cuts. Mix in Campbell's soup and 1 can of milk. Simmer for 15 minutes. Add cheese and serve.
In a medium saucepan, bring squash, onions, butter, salt and pepper to a boil. Cook for approximately 25 minutes. Add cheese, eggs, milk and 2 slices of toast (cut into small pieces). Mix well. Put mixed ingredients into buttered medium-sized baking dish and top with remaining bread. Bake at 400° for 20 to 30 minutes.
Bring to boil the margarine, water and cocoa, stirring to prevent lumps. Cool a little. Add flour, sugar, salt and baking soda which have been sifted into large bowl. In small bowl, beat eggs, sour cream and vanilla. Add flour mixture and egg mixture to chocolate mixture and mix well. Bake in greased and floured sheet cake pan at 350° for 20 minutes. Ice while warm.
Mix ham with mayonnaise and mustard. Shape into patties. Place on pineapple slices. Bake in hot oven at 400° for 10 minutes.
Melt oleo and cocoa and cool. Blend sugar and eggs, add flour and pecans. Add cooled mixture and vanilla. Bake in 9 x 13 x 2-inch pan at 375° (350° for glass) until cake tests done, between 25 to 30 minutes. While still hot, spread marshmallow cream on cake. Spread icing over marshmallow cream while still warm. Should be baked at least 1 day before needed. Very rich!
Beat eggs until light and foamy. Beat in sugar, vanilla and margarine until creamy. Combine flour, baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts. (Mixture will be stiff.) Spread evenly in pan. Bake at 350° for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into bars. Makes 2 dozen.
For the crust layer, cut butter into flour until well blended. Add walnuts. Pat into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Let cool.
Peel potatoes. Thinly slice potatoes to measure 6 cups. Place half of the potatoes in a greased 2-quart casserole. Add half the onion. Sift half the flour and add to ham and vegetables in casserole; sprinkle with half the salt and pepper. Repeat layers. Pour milk over all. Cover and bake in a 350° oven for 1 1/2 hours. Uncover and continue baking 15 to 30 minutes longer or until potatoes are done. Makes 6 servings.
Mix all ingredients (except corn flakes and butter) well and place in greased casserole. Top with crushed flakes and drizzle with melted butter. Bake 1 hour at 350°.
In saucepan, mix soup and milk; heat on medium and add cheese. Cook chicken and cut up. Cook noodles and drain. Steam or boil broccoli until bright green and fork-tender. Stir soup mixture until cheese is melted. Then combine all ingredients, except bread crumbs. Lightly grease casserole dish and spread mixture in evenly. Sprinkle bread crumbs on top and bake at 350° for 30 minutes.
Put in casserole with lid. Make 1 day ahead and refrigerate. Bake when ready to use at 350° for 30 minutes.
Saute celery, pepper, onions and shrimp (shrimp may be cut up in smaller pieces). Cook rice. Mix all ingredients together, except cheese. Bake, covered, in casserole, at 350° for about 20 minutes. Remove from oven and cover top with grated cheese.
Press pepper into meaty sides of chicken breast halves. Combine melted butter and chopped basil; stir well. Brush chicken lightly with melted butter mixture. Combine softened butter, basil, Parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl; set aside. Grill chicken over medium coals, 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture. Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired. Yield: 4 servings.
Bring slowly to full rolling boil, stirring constantly. Boil briskly 1 minute (1 1/2 minutes on a rainy day). Cool and add 1 teaspoon vanilla and beat until thick. A rotary beater may be used. Frost the cake before the frosting becomes too thick.
Put butter in saucepan; melt. Saute onion and garlic. Sprinkle flour in; add milk, tomatoes, corn, salmon and seasoning. Simmer on low for 5 to 10 minutes. Delicious with Aunt Monnie's home canned salmon.
Grind the peppers, anise seed, sesame seed, garlic, almonds, tortillas and tomatoes. Mix into a paste and add all the spices, including the chocolate. Place the oil in a frying pan and add the mixture to it. Fry for several minutes, then add the stock and simmer until quite thick.
Cook spaghetti and drain. Stir in eggs and grated cheese. Place half in greased 9 x 13-inch pan; cover with Mozzarella cheese. Add rest of spaghetti. Top with cheese. Bake 20 minutes at 350°. Cover with sauce at the table.
Drain all cans of beans. Place in a large bowl. Add green pepper, celery, pimento and onions; set aside. Bring remaining ingredients to boil in a heavy saucepan; boil for 5 minutes. Remove from heat; immediately pour over vegetables. Refrigerate several hours or overnight. Makes 12 to 16 servings.
Cream margarine and sugar. Add eggs, cake flour, salt and baking powder. Add chocolate syrup and vanilla last. Mix and bake 30 to 35 minutes in 10 x 15-inch pan.
Brown pork chops on both sides and drain grease. Using oven dish, layer pork chops, mushrooms and onion. Top with Minute rice. Combine soup and water; pour over mixture. Cover and bake at 300° for 45 minutes to 1 hour.
In a large saucepan, heat the chicken broth; do not let it boil. Place slices of avocado in the bottom of each soup plate. Top with 2 slices of lemon. Pour the chicken broth over the avocado and lemon. Add 1 1/2 tablespoons of sherry to each bowl. Sprinkle chopped parsley on top. Yields 4 to 6 servings.
Brown beef and onion. Drain. Add tomato juice, sugar, salt, mustard, Worcestershire sauce, catsup and macaroni. Slowly cook for 30 minutes.
Preheat oven to 425°. Pour into greased (or spray with Pam) 8-inch iron skillet. Bake approximately 15 minutes until done. Makes 4 to 6 servings.
Marinate garlic in olive oil for 30 minutes. Hard-cook eggs for 7 minutes; cool and remove shell. Remove garlic from the olive oil and set aside. Using 2 tablespoons of the olive oil, brown bread cubes in large skillet over medium heat. Set aside. Put all remaining ingredients (olive oil, garlic, egg, lemon juice, salt, pepper, anchovies and cheese), except lettuce, in food processor or blender and mix well. Put lettuce that has been washed, dried and torn into bite sized pieces, in a large bowl. Add mixture from blender and toss. Add bread cubes and toss again.
Mix milk with 1/4 cup pudding mix and pour over apple slices in 8 x 8-inch square baking dish or pan. Cream butter and sugar. Add egg and vanilla; blend. Add flour which has been sifted with the baking powder and cinnamon, then add rest of pudding mix and nuts. Pour over apples and bake at 350° for 35 minutes. Delicious served with vanilla ice cream.
Mix first 11 ingredients together thoroughly. Serve on lettuce leaves and garnish with cherry tomatoes.
Slice peaches into pie shell. Stir other ingredients until pasty. Cook until thick. Pour over peaches. Bake for 45 minutes at 375°.
Mix Duncan Hines cake and cook as directed. Mix powdered sugar, milk and water (add enough to make 1 1/2 cups) and coconut. Punch holes in cake when done and pour over warm cake. Let cool. Ice.
Preheat oven to 325°. Combine ingredients. Let stand for 5 to 10 minutes. Grease pans. Add plain flour, enough to make medium stiff. Pour on floured surface. Knead until firm. Make small rolls and place butter on top. Let roll rise until double. Bake until brown. Serving around 40.
In 4-quart saucepan, saute onion and garlic in oil. Add beef and chicken broths, tomato juice, cumin, chili powder, jalapeno pepper, salt and Worcestershire sauce. Heat to boiling; reduce heat and simmer, covered, for 1 hour. Cut corn tortillas into narrow strips. Heat oil in skillet and fry tortillas until crisp. Drain on paper towels. Add chicken and tomato to soup; cook 5 minutes. Place 2 to 3 tortilla strips in each soup bowl. Pour soup into bowls and garnish with avocado slices and 1 tablespoon of cheese. Makes 8 to 10 servings.
In a large skillet or Dutch oven, heat oil over low heat. Saute the onions and red pepper for about 10 minutes or until tender but not browned. Add the sausage and turkey and brown over medium heat. Drain any excess fat from pan. Add the garlic, chiles, pepper, salt, chili powder, oregano, basil and tomato paste. Stir in the tomatoes, beer and beans. Simmer over low heat for 20 to 30 minutes. Taste to adjust seasonings. Stir in cilantro leaves before serving. May be made ahead and reheated. Serves 8 to 10.
Wash and dry calamari as best as possible to avoid splattering. Heat oil until it sizzles when you put in a piece of calamari (test it first). Dredge calamari lightly in flour and deep fry until golden brown. Serve hot with lemon juice, tartar sauce, cocktail sauce or hot sauce.
Mix all ingredients. Pour into pie shell and bake at 350° for 45 to 50 minutes.
Brown ground beef and drain. Combine kidney beans, cabbage, tomatoes, bouillon cubes and Worcestershire sauce in large pan. Pour 2-quarts water over mixture and add ground beef. Cook approximately 2 hours or until cabbage is tender.
Preheat oven to 350°. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
In large bowl, mix together pepper, tomatoes, onion, bacon, eggs, and cornbread. Add enough mayonnaise to make mixture moist (mixture should stick together). Allow to stand overnight in refrigerator in covered dish.
Peel and quarter potatoes. Slice oleo over potatoes. Sprinkle Accent over potatoes. Bake for 1 hour at 350°. Mix sour cream and Ranch dressing mix and spread over cooked potatoes. Spread cheese over this and cook at 350° until sour cream is hot (somewhere around 5 to 10 minutes).
Coat beef with flour, salt and pepper. Brown in oil at medium heat. Drain fat. Drain and reserve liquid from potatoes, carrots and beans. Add water to make 2 cups. Add meat. Stir in tomato sauce and thyme. Cover and simmer 1 3/4 hours. Add vegetables. Simmer 15 minutes longer.
Add margarine, milk and eggs to combined dry ingredients; mix until just moist. Add raisins. Shape dough to form ball; pat out on floured surface to form 8-inch circle. Cut into 12 wedges. Bake on greased cookie sheet in preheated 425° oven for 12 minutes, or until light golden brown.
Cream butter, slowly add sugar. Add eggs one at a time, and beat until light and fluffy. Blend in molasses. Sift dry ingredients together. Add alternately with buttermilk beginning and ending with flour. Pour into greased and floured 13 x 9-inch pan and bake at 350° about 35 minutes or until toothpick comes out clean.
Squeeze water from kraut. Add carrot and relish. Boil oil, vinegar and sugar. Cool and mix together. Chill and serve.
Preheat oven to 350°. Mix all well and let stand for 1/2 hour. Bake in 1-quart casserole dish for 1/2 hour.
Butter 8 x 8-inch pan. Melt chocolate in double boiler. Add marshmallows. Stir in until well blended. Remove from stove and stir in nuts. Pat down in buttered square pan. When cool, but not set, cut into squares or just break apart.
Mix and bake in 9 x 13-inch cake pan that has been greased and floured. Bake for 40 minutes in 325° oven until golden brown. Leave cake in pan and pour frosting on top while still hot.
Make jello per directions. Set until thickened. Add fruit and Cool Whip. Chill until firm.
Mix vegetables. Break Feta over salad, then cover to preference with dressing. Serves 4.
In large skillet, combine all ingredients except confectioners sugar; heat, stirring, over low heat until butter is melted and mixture is mushy. Drop by heaping teaspoonfuls 3 inches apart on greased and floured cookie sheets. Bake 1 sheet at a time in 350° oven for 5 or 6 minutes, until golden brown; then remove, one at a time, from cookie sheet. Quickly roll up around handle of a wooden spoon and cool. To serve, dust with sifted confectioners sugar and fill with whipped cream from a pastry tube.
Mix cheese, pineapple and onion. Shape into a ball and roll in pecans. Chill for several hours before serving.
Cream the sugar, shortening and margarine. Add eggs one at a time. Sift together dry ingredients; add to creamed mixture alternately with milk. Beat well. Add nuts. Bake in cold oven at 325° until it springs back when touched, about 1 hour.
In an iron Dutch oven, melt the butter and stir in the flour. Carefully add the water, stirring to keep consistency smooth. Add chopped onion, pumpkin and bouillon cubes, lentils and spices and simmer for 1 1/2 hours. Cool and puree.
Put tunas and celery in a strainer; drain overnight in the refrigerator. Chop tuna very fine. Mix tuna and celery with remaining ingredients until well blended. Chill for at least 1 hour before serving. Yield: 4 to 5 servings.
Boil and debone chicken and place in a 9 x 13-inch casserole dish. Mix soup and water. Pour over chicken.
Empty beans into colander and pour hot water over them to remove sauce. Drain and chill. Combine with eggs, celery, onion, pickles and salt with salad dressing thinned with catsup. Serve in lettuce cups and garnish with onion rings or parsley.
Drain all juice from fruits and place in large mixing bowl. Sprinkle vanilla pudding and mix. Let stand 5 minutes. Mix in coconut. Fold in Cool Whip and marshmallows. Refrigerate overnight.
Cook linguine; drain and return to pot. While linguine cooks, melt margarine in a medium saucepan over low heat. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add liquid from mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly, until bubbly and slightly thickened. Add 2 cups sauce and mushrooms to linguine and toss until well mixed. Spoon into 13 x 9 x 2-inch baking dish, pressing it up the sides and leave a slight hollow in center of dish. Bake at 400° for 20 minutes. Before serving, sprinkle croutons around edge of casserole.
Put uncooked rice in bottom of baking dish. Mix mushroom soup and can of water with bouillon cube and pour over rice. Place chicken on top of rice mixture and dot with butter. Bake at 350° for 1 to 1 1/2 hours.
Combine all ingredients except spinach. Squeeze spinach and stir in a little at a time. Best when made the night before.
Preheat oven to broil or 425°. Spray pan with vegetable spray. Then put the chicken in the pan and sprinkle the lemon pepper on it. Add more pepper, if desired. Put the chicken in the oven on broil for 8 to 10 minutes or 10 to 12 minutes at 425° for more moistness.
Put peanuts into blender or food processor. Gradually add 2 tablespoons of vegetable oil, blending until texture is thick and creamy. Keep homemade peanut butter refrigerated. If oil separates, stir back in with spoon.
Blend all ingredients together. Put into two loaf pans. Bake 1 hour at 350°.
Mix together; add water to make 2 gallons. Put in freezer for 8 hours. Stir every hour, for slushy effect while in the freezer.
Brown beef and add taco seasoning. Simmer 5 minutes. Layer ingredients in this order in round dish, using 1/4 amount each time: tortilla, refried beans, beef mixture, salsa, tomatoes, sour cream and cheese. Bake at 350° for 30 minutes.
Beat eggs and sugar until light and fluffy; set aside. Beat margarine with chocolate. Add to egg mixture and beat well. Add vanilla and beat until well blended. Stir in chopped nuts. Bake in unbaked pie shell at 350° for 40 minutes.
Cream sugar and butter. Add cooled, melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each egg. Pour into pie shell and chill for 2 hours. Top with whipped cream before serving.
Preheat oven to 350°. Grease loaf pan. Mix tuna, bread crumbs, 1 can cream of celery soup, onion and eggs well. Pack lightly into loaf pan and bake 1 hour.
Mix thoroughly shortening, sugar and eggs. Stir together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased baking sheet. Bake until lightly browned, but still soft, 8 to 10 minutes at 400°.
Beat butter, eggs, sugars and vanilla until fluffy. Add dry ingredients; blend well. Stir in chips. Drop from teaspoon onto ungreased cookie sheet 2 inches apart. Bake in oven at 375° for 9 minutes.
Mix together all ingredients. Take the frozen bread from the freezer and spread on mixture. Cut each slice of frozen bread into 4 to 6 strips. Place on tinfoil lined cookie sheet. Bake 1 hour at 250°. Store in airtight container. They last a long time.
Combine flour and taco seasoning. Roll or shake chicken in mixture. Melt butter in pan. Roll chicken in melted butter, then roll in corn chips and return to pan. Bake at 350° for 40 to 45 minutes.
Heat oven to 350 degrees. Beat margarine and sugars until creamy, add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins. Mix well. Drop by tablespoon onto ungreased cookie sheet. Bake 10 to 12 minutes. Cool one minute on cookie sheet, remove to wire racks.
Melt oleo in baking pan. Pour in crust. Add warmed fruit. Bake until brown at 375° for about 30 minutes.
Spread rice in a 3-quart shallow baking dish and bake at 375° for 15 minutes, stirring occasionally, until golden. Combine salad dressing and mix with 2 1/2-cups boiling water and chicken soup, then stir into rice. Cut game hens in half lengthwise; season, if you wish, with salt and pepper. Place game hens, cut side down, on top of rice. Cover dish tightly with foil. Bake at 350° for 1 hour. Uncover; bake 30 minutes longer or until rice and hens are tender.