HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, whisk egg and egg whites. Mix all other ingredients, except evaporated milk. Slowly stir in evaporated milk until blended. Pour into sprayed 9-inch pie plate. During baking, the Bisquick will settle to make it's own thin crust. Bake at 425° for 15 minutes, reduce heat to 350° and bake an additional 30 minutes. Serve with 2 Tbsp. fat free Cool Whip. Serves 8.
Combine all ingredients, except chips, and mix well. Turn into 1 1/2-quart casserole. Sprinkle with crushed chips. Bake in 400° oven for 20 to 30 minutes.
Boil chicken breasts until tender. Place cooked chicken in bottom of baking dish. Add chicken soup thinned with a little water or milk. Add peas and sauteed onion mixed into stuffing mix. Bake at 350° until heated through.
Mix dry ingredients together: flour, soda, baking powder and spices. Cream shortening and sugar until fluffy. Add dry ingredients and tomato soup alternately in small amounts. Beat thoroughly after each addition. Stir in nuts and raisins. Pour into greased loaf pan or tube pan. Bake at 350° for 50 to 60 minutes. Frost with Cream Cheese Frosting.
Combine all in a Dutch oven or pot. Toss well. Set aside for 30 minutes, stirring occasionally. Place pot over medium heat and allow mixture to come to a boil. Stir, cover and cook 5 minutes or until shrimp turns pink.
Layer chicken in greased casserole. Mix remaining ingredients and pour over chicken. Top with pie crust. Bake at 350° to 375° until browned.
Place carrots, whole or cut up in aluminum foil or foil pan. Add enough water to cover bottom of pan. Dot carrots with butter and sprinkle brown sugar over top. Season with a little salt and ginger. Seal pan with foil and place on barbecue. Whole carrots take about 20 minutes. Cook until carrots are tender. Watch carefully and add water as necessary.
Mix gelatin with sugar and 1 cup cranberry juice cocktail over a low heat until gel is dissolved. Add 1 cup of juice and set aside. Drain strawberries and pineapple. Reserve fruit. Measure 3/4 cup of juice. Add juice to gel mixture. Add whole berry cranberry sauce; stir well. Pour 1/2 mixture in 9 x 13 x 2-inch pan. Chill slightly. Add strawberries and bananas. Chill until firm. Spread yogurt and nuts on mixture. Let gel thicken slightly. Add pineapple and second banana to gel. Spoon on yogurt. Layer and chill.
Shred raw beets; place in saucepan with margarine. Cover with sliced onions. Sprinkle with sugar, salt and pepper. Cover with lettuce leaves that have been wetted down. Cover and simmer 20 to 25 minutes or until tender. Discard lettuce. Sprinkle with vinegar or lemon juice before serving.
Cook broccoli until almost tender. Layer in buttered Pyrex casserole the broccoli, chopped onion and chopped chicken breasts. Spread mixture evenly on top. Sprinkle with Ritz cracker crumbs. Cook at 350° until cheese has melted.
Combine baking mix and milk in bowl; mix well. Add sausage and Cheez Whiz; mix well. Drop by spoonfuls onto baking sheet. Bake at 425° for 15 minutes or until brown; drain. Yield: 72 servings.
Cut the carrots in a diagonal before cooking. Cook until tender and drain. Melt cheese and stir in soup. Mix with carrots and pour into casserole. Top with buttered crumbs. Bake at 350° for 20 minutes.
Blend mayonnaise, soup and egg in a bowl. Add onion, broccoli and stuffing. Fold together. Put in greased casserole. Dot with margarine on top; sprinkle with cheese. Cook for 45 minutes at 325°.
Blend the cranberries and oranges in food processor. Add sugar, salt and pecans.
Thaw hash browns and mix with green pepper and onion. Stir in soup and sour cream. Mix part of cheese into potatoes and salt and pepper. Spoon into large baking pan. Spread remaining cheese on top. Bake at 350° for 25 minutes or until browned.
Blend together well all ingredients except brown sugar and nuts in a large bowl. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake.
In a large bowl, combine dry ingredients. Then add the egg, milk and oil. Bake at 425° for 15 to 20 minutes or until the top is golden brown. After removing the cornbread from the oven, spread butter over the warm cornbread.
Use 1 to 2 lb. raw hamburger. Pat into a large casserole dish. Slice potatoes on top of hamburger. Slice onions on top of potatoes. Add 1 can cream of chicken soup. Add 1 can creamed corn. Bake for 1 1/2 hours at 350°, uncovered.
Skin, halve and bone chicken breasts. Cut into strips; set aside. In skillet, melt butter over medium-high heat. Saute mushrooms and onions 2 minutes. Add chicken strips and saute for 5 minutes. Blend chicken broth and flour; add to chicken in pan until thick and bubbly. Cook and stir 1 minute. Stir in grapes and wine. Heat through. Serve over hot rice. Serves 4 to 5.
Beat thoroughly soda, sugar, egg and oleo; add zucchini. Add dry ingredients. Stir in raisins and nuts. Drop on greased sheet. Bake at 375° for 12 to 15 minutes. Can be frosted. Also, are good frozen unfrosted to have for a later date.
Mix all together; keep in airtight container, in freezer. Use 2 heaping tablespoonfuls per cup; add hot water.
Brown meat. Add all remaining ingredients except cheese sauce; mix well. Bring to a boil; reduce heat. Cover. Simmer 8 to 10 minutes or until macaroni is tender. Remove from heat. Stir in cheese sauce. Makes 4 to 6 servings.
Combine first 4 ingredients and simmer 40-50 minutes until vegetables are tender. Mash vegetables with a fork. Serve in individual bowls. Stir in 1 tbsp. or whipping cream and garnish with parsley. This soup is also excellent served cold.
Halve avocado; remove pit and peel. Slice avocado into container of electric blender; add oil, lemon juice, garlic, sugar, salt and mustard. Cover; whirl until smooth. Scrape dressing into small serving bowl. Pare oranges, removing rind and white membrane. Cut into 1/4-inch thick crosswise slices. Cut onion into 1/8-inch slices. Line large chilled salad plate with lettuce leaves. Arrange orange slices overlapping with onions on lettuce. Spoon some of the avocado dressing over top. Garnish with olives. Serve with remaining dressing.
Melt margarine in saucepan. Remove from heat and add peanut butter. Blend together and then add cocoa, vanilla and powdered sugar. Put into a 9-inch buttered pan and let stand until firm.
Wash and clean cranberries. Place cranberries in baking pan. Add sugar and brandy, reserving 2 tablespoons sugar and 1/4 cup brandy. Stir and mix well; cover with foil. Bake in 350° oven for 1 hour; stir every 20 minutes. Remove from oven and add remaining 2 tablespoons sugar and 1/4 cup brandy. Stir and chill. May be refrigerated for up to 2 weeks.
Cream margarine and sugar. Add 6 eggs one at a time, beat well after each addition. Add to above; vanilla wafers, crushed, 1/2 cup milk, Flaked coconut, chopped pecans. Pour into greased and floured tube. Bake at 275 for 1 1/2 hours or till done.
Mix and place in large casserole dish. Cover with cornflake crumbs. Bake 1 hour at 350°.
Microwave chocolate and butterscotch chips 2 to 3 minutes. Stir in marshmallows and peanuts. Pour in 8 x 8-inch pan. Refrigerate until firm.
Scald 2 cups milk with butter. Combine all other ingredients except peanut butter. Gradually add scalded milk. Cook until thickened. Remove from heat and add peanut butter. Pour into baked pie shell. Top with meringue. Bake until browned.
Mix together. Toast muffin; spread with margarine, then with cheese mixture. Cut in half. Delicious!
Cream flour, baking powder, salt and butter until it looks like whipped cream. Beat separately the eggs and sugar until creamy. Mix these 2 mixtures together and beat. Add vanilla. Bake at 350° for approximately 1 1/2 hours (depending on your oven).
Melt oleo and chocolate in top of double boiler. Add sugar, then eggs. Mix well. Add vanilla, flour and pecans. Bake in 9 x 13 x 2-inch pan, about 25 minutes at 300°.
Melt butter in pan; then add brown sugar and milk. Heat to boiling. Boil for 5 minutes; then cool for 10 minutes. After cooled, add confectioners sugar until smooth; then add vanilla. Beat until spreading consistency.
Dice potatoes. Cut onions. Add seasoning and cook potatoes until they are done.
Split open sausages and scrape out contents. Mix sausage with biscuit mix and cheese. Form into balls and bake on a cookie sheet at 350° for 20 to 30 minutes. Makes about 4 dozen.
In large skillet, saute onion in butter or margarine until golden. Rinse rice under cold water; drain. Add 6 cups water to 2-quart pot. Add rice and let cook, uncovered, until boiling. When boiling, reduce heat to low flame. Simmer, covered, until rice absorbs water. Do not overcook! Remove from heat when rice is done.
Mix the first eight ingredients together and put in 1-quart greased casserole. Mix remaining ingredients; sprinkle over top of dip. Bake 20 minutes at 350°. Serve warm with crackers.
In large pot, cook potatoes, carrots and celery in water until tender, about 20 to 30 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in bacon fat until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly, until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Melt margarine and pour over nuts. Combine milk, sugar and coconut. Add nuts and form into balls. Let set for 4 to 6 hours or overnight. Melt chocolate and paraffin over hot water. Using a toothpick, dip balls in chocolate. Let drip and place on wax paper. Fill in holes and let cool. Store in refrigerator or freezer.
Melt butter in medium saucepan over low heat. Stir in milk and Alfredo sauce. Mix well. Bring to a boil. Reduce heat and simmer 5 minutes. Mix in peas, salmon and pasta. Heat about 2 minutes.
Stir taco seasoning mix with mayo and sour cream. In a large bowl, combine remaining ingredients. Refrigerate four hours. Serve over lettuce. Add corn chips and tomatoes. Serves 8.
Cook pineapple, sugar, eggs, water and lemon juice on low heat until thick. Chill. Stir in apples, nuts and whipped cream. Pour into 8 x 10-inch glass dish. Freeze until firm. Let stand 10 minutes at room temperature before serving.
Stir sugar, milk and coconut together. Beat eggs with spoon by hand before adding. Then add eggs and margarine. Pour in 2 unbaked pie shells. Bake at 375° on bottom rack in oven until done.
Drain crab; shred in bowl. Add all ingredients and mix. If not moist enough, add more chili sauce. Chill in fridge. Serve with crackers.
Combine eggs, sugar and salt. Slowly add milk and vanilla, blending well. Pour mixture into a 1-quart casserole or individual custard cups; sprinkle with nutmeg. Place casserole or cups in a shallow pan with a small amount of water. Bake at 325° for 30 to 40 minutes, or until knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Yields 4 servings.
Mix sugar, cocoa, margarine and milk. Bring to a boil and cook 1 minute. Add rest of ingredients and mix well. Spoon onto wax paper and let stand until firm. Add nuts if desired.
In soup pot, cook salt pork, stirring occasionally until brown and crisp. Remove pork bits. (Instead of pork fat you can use 2 tablespoons butter.) To pork fat, add onion and cook until tender, stirring occasionally. Add potatoes and boiling water; cover. Simmer about 10 minutes or until potatoes are fork-tender. Add corn, salt, pepper, milk and pork fat; heat well on low. Serve sprinkled with paprika. Serve 6.
Mix dry ingredients. Add remaining ingredients. Mix well. Pour into greased loaf pans. Bake at 350° for 45 minutes.
Let cream cheese soften until workable. Mix all ingredients together well by hand. Shape into ball. Decorate top with whole shrimp. Chill at least 2 hours before serving.
Peel eggplant and cut in slices. Dip eggplant in lemon juice. Cook in boiling salty water until tender. Drain. Mush eggplant in small pieces. Add onions and bell pepper. Beat egg and combine with milk, black pepper and cracker crumbs. Mix all ingredients together and bake in a greased baking dish at 350° for 30 to 40 minutes.
Mix all ingredients. Drop by rounded tablespoonfuls and saute until browned. Often served with warm applesauce.
Let pizza dough rise overnight and punch down as needed. Roll out pizza dough into a rectangle. Spread out one layer of salami in a circular pattern completely covering dough. Cover salami completely with one layer of boiled ham and then cover the ham with layer of hot ham. Cover these meats in circular pattern with Provolone. Pick up one end of dough and fold to the midpoint and then fold the same side once more to the end. Tuck in sides of calzone so nothing leaks when baked. Beat a whole egg and brush over calzone so it will brown. Sprinkle poppy or sesame seeds on top and cut three small slices on top to let steam escape. Put calzone on lightly greased cookie sheet. Bake at 350° for 45 minutes to 1 hour, checking at 45 minutes and remove when brown. Add 5 to 10 minutes for 2 calzones.
Cream butter or margarine and brown sugar. Add egg and vanilla. Beat until light and fluffy. Blend in flour. Spread on jelly roll pan or 2 (9-inch) square pans. Bake at 350° for 20 minutes. Immediately top with milk chocolate bars. Spread over surface thinly with spatula. Sprinkle with chopped nuts. Sprinkle other half with shredded coconut. Cool, then cut in bars. Makes 4 dozen.
Cook sausage and drain. Mix all ingredients together. Pour into 9-inch pie crust. Bake 1 1/4 hours at 375°.
Boil chicken; remove meat from bones. Add 1 tablespoon margarine to broth and meat.
Saute onions and garlic in oil in soup pot until soft. Add tomatoes, dill, pepper, honey and water. Cover and cook over low heat at a slow simmer for about an hour or 45 minutes. You can serve this with a dollop of nonfat yogurt.
Place Triscuits on a cookie sheet. Spread pizza sauce on Triscuits. Put pepperoni on top of sauce. Top with Mozzarella cheese. Place under broiler until cheese is bubbly. Serve hot.
Place oatmeal in bowl. Stir in melted margarine. Mix and stir together dry ingredients. Add alternately with milk and vanilla. Bake at 350° until slightly browned.
Cut meat into bite size pieces. Combine 2 tablespoons flour and salt; dredge steak in flour mixture. Brown in hot oil in large skillet; remove and place in greased baking dish. Add 2 tablespoons flour to pan drippings; cook over medium heat for 1 minute. Add tomatoes, celery, carrots and onion; cook until thick. Stir in soy sauce. Pour over steak. Cover; bake for 1 hour and 15 minutes at 350°. Serve over rice.
Beat eggs, oil, sugar and vanilla until thick and foamy. Stir in zucchini and rest of ingredients. Bake at 350° for 1 hour. Makes 2 loaves of bread.
In a large skillet, cook bacon until crisp. Remove and set aside. Saute cabbage and onion in drippings until tender. Add remaining ingredients; stir until thickened. Stir in bacon. Serve warm. Serves 6.
Heat oven to 400°. Grease cookie sheet with shortening. Cover breadboard with pastry cloth, tucking ends underneath. Cover rolling pin with stockinet cover. For convenience, place some flour in custard cup. Sprinkle the covered board and rolling pin lightly with the flour and rub it until it disappears. Mix flour, milk, cheese, butter, baking powder, sugar and salt to a soft dough in medium bowl with fork. Gently smooth the dough into a ball on the covered board. Knead 10 times. Divide the dough in half.
Beat egg white with salt until stiff. Beat in sugar gradually. Add egg yolk and beat until thick. Fold in whipped cream and flavoring. Serve soon after making.
Cook pasta as directed on the package. Add peppers and onions, mixing well. Chill pasta mixture for 2 or more hours (overnight is best). Add cheese and dressing to pasta. Mix and chill for at least 30 minutes more, then serve. This is great with any meat or by itself. Yields 10 servings, 131 calories, 1 g. fat.
Crush crackers and mix with melted butter. Cook broccoli. In casserole dish, alternate layers of broccoli, crackers, soup and cheese. Bake at 350° for 30 minutes.
Place ham in a baking pan. Bake in 375° oven until fat browns. Mix brown sugar, vinegar, mustard and spread over ham. Cover the baking pan. Decrease temperature to 300° and bake 1 hour and 30 minutes. Brush peach halves with butter and roll in corn flakes. Place in a baking dish. Bake at 450° until brown. Place 1 teaspoon currant jelly in cavity of each peach and arrange around ham.
Cook chicken and cut into pieces. Mix with mayonnaise and place in pan. Cover with broccoli and then soup. Mix stuffing with melted butter and sprinkle on top. Cover with foil. Bake at 350° for 30 minutes.
Put first 5 ingredients in heavy pan. Stir until sugars dissolve. Cook without stirring to 265° on candy thermometer, or to hard ball stage. Beat egg whites until stiff. Slowly beat in the syrup. When mixture begins to thicken, add vanilla. Continue beating until it holds its shape. Drop by teaspoonfuls onto waxed paper. Store in airtight container.
In a 4-quart saucepan, place potatoes; add water to cover. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 20 to 30 minutes until fork-tender. Drain. Cool slightly. Cut potatoes into slices.
Bring water, vinegar and salt to a boil. Pack cucumbers in gallon jar with remaining ingredients. Fill spaces in jar with dill. Pour boiling water over pickles. Wipe off rim and tighten lid. Flip over on lid to seal. Let cool and refrigerate at least one week before eating.
Mix cinnamon and sugar; set aside. Put marmalade and nuts in the bottom of a well-buttered Bundt pan. Melt butter. Dip rolls in melted butter and then dip into sugar and cinnamon. Place in Bundt pan around the sides. Pour excess butter and sugar on top. Bake at 350° for about 30 minutes. Cool for 15 minutes before removing from pan.
Use 9 x 13-inch pan. Mix and spread the cherry pie filling and crushed pineapple in pan. Sprinkle box of yellow cake mix over the pie filling and pineapple. Sprinkle coconut and nuts over top of all. Dab the 2 sticks of butter or oleo over the top. Bake at 350° for 50 minutes.
Place chops in pan. Season with salt and pepper. Sprinkle 1/2 cup grated cheese over chops. Add sliced onion next, then sliced potatoes and sprinkle rest of cheese. Cover and bake 1 to 1 1/2 hours at 350°.
Using a heavy pan, heat milk to near boiling. Have eggs beaten until blended well. Add buttermilk, salt and sugar. Beat again until blended and slowly pour into hot milk, stirring slowly (preferably with a wooden spoon). Allow to heat again a few minutes, stirring slowly until it starts to separate (that's the secret). When whey starts to form, put in a fine wire strainer to drain. After drained, set in refrigerator to chill. Serve with bread and syrup or plain with syrup.
Line graham crackers in jelly roll pan. Sprinkle pecans and chocolate chips over crackers. Boil margarine and sugar for 2 minutes. Pour over crackers.
Place bread in bottom of buttered, 8-inch square casserole. Put browned sausage on top of bread. Add cheese. Beat eggs; mix with milk, salt and mustard. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Mix ingredients and pour into unbaked pie shell. Bake at 350° until knife inserted in center is clean.
Combine meat, garlic, onion, pepper and cumin. Mix well and refrigerate 2 hours. Brown meats and spices until done. Add tomatoes with juice and simmer 20 to 30 minutes. Serve over steamed rice.
Dissolve yeast in warm water. Stir well and add 12 cups flour (all-purpose). Let rise in warm area for about 1 hour. In baking pan, coat bottom and sides with oil. Pinch off as needed and coat both sides of biscuits with oil. Bake in 350° oven until top is golden brown. Will keep in refrigerator for about 2 weeks. Keep covered with foil or wrap.
Heat soup; dissolve the softened cream cheese in soup. Add gelatine which has been dissolved in the cold water; set aside to cool, then add all other ingredients. Pour into oblong pan (12 x 8-inch). Sprinkle with paprika. Keep refrigerated.
Mix dry ingredients. Add remaining ingredients. Stir until moistened. Pour into greased muffin tin. Bake at 425° for 15 to 17 minutes. Makes 12 muffins.
In a big plastic bag, place all ingredients; close bag tightly and shake until potatoes are evenly coated. Empty potatoes into a shallow baking pan. Bake at 450° for 40 minutes. Stir occasionally.
Mix together. Bake at 350° for 1 hour. Top with Rice Krispies.
Add sugar, salt and margarine to milk. Stir and let cool. Separately, add yeast and 1 teaspoon sugar and 1/4 cup water. Stir and let stand 10 minutes. Mix together eggs, yeast and milk. Add two cups flour until smooth. Add remaining flour; cover and let rise until doubles. Make big balls. Place on greased pan. Let rise 45 minutes. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Prepare brownie mix using a 9 x 13-inch pan. Beat together confectioners sugar, 2 tablespoons creme de menthe and 1 stick margarine until cream. Frost brownies with it. Melt together chocolate chips, 3/4 stick margarine and 1 teaspoon creme de menthe; mix together until well blended. Frost over the confectioners sugar frosting. Cool at least one hour before cutting.
Combine all ingredients in large mixing bowl. Mix 2 minutes. Pour into greased and floured Bundt pan or 10-inch tube pan. Bake at 350° for 50 to 55 minutes. Cool 10 minutes and remove from pan.
Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool dry place. Use within 6 months. Shake before using. Makes about 12 1/2 cups of mix.
Brown and drain hamburger. Fry, drain and cut up bacon. Mix all together in a large casserole dish. Bake at 325° for 1 hour. Works well in crock-pot, too.
Sift together flour, baking powder and salt. Use a pastry blender and cut in fat that is firm at room temperature until mixture looks like coarse cornmeal. Store in tightly covered jar or can. (This will keep about 3 months.)
Brown meat in hot oil. Season with salt and pepper. Add water and cover and simmer for one hour. Add vegetables and simmer another hour.
In large sauce pan, brown hamburg. Slice onion very thin over hamburg. Simmer covered for 5 minutes. Place peas on top of hamburg. Cook and drain noodles and place on top of hamburg/onion mixture then adding tomatoes. Put butter pieces over tomatoes. Simmer again uncovered on very low heat for about 10 minutes. It's a good casserole. Serves 6 people.
All first 3 ingredients to stand in small bowl for 20 minutes. In another bowl, mix all other ingredients. Then stir in cooled oatmeal mixture. Add nuts or fruit if you like at bake in a 9x9 inch pan for 35 minutes or until done. Serves 6-9.
Combine all ingredients, except cracker crumbs. Blend well. Place in baking dish; sprinkle buttered cracker crumbs evenly over casserole. Bake 25 to 30 minutes.
Mix all ingredients except catsup, brown sugar and mustard. Put in 9 x 5-inch loaf pan. Use remaining ingredients for topping.
Mix all ingredients together. Shape into 8 patties. Chill. Brown over charcoal fire or broil on rack in broiling pan. Serves 4.
Peel peaches and put in baking dish. Add water, sugar, mace and lemon juice. Dot with butter. Sprinkle lemon rind on top. Add brandy. Bake at 350° for 45 minutes, covered. Serve hot or cold. Good with vanilla ice cream.
Pat ground chuck in bottom of a 9 x 13-inch casserole dish. Salt. Add Cheddar cheese soup. Top with Tater Tots. Bake at 350° for 1 hour.
Sift together the dry ingredients. Mix eggs, oil, and sugar. Add dry ingredients a little at a time and beat well after each addition. Fold in carrots, pineapple, and nuts. Bake at 350 degrees in three 9 inch cake pans.
Brown meat, pepper, onion and garlic in hot shortening or oil. Add tomato paste and other vegetables and let simmer about 30 minutes.
Mix the flour, eggs and milk. Layer in a casserole in this order: toppings, sauce, cheese. Pour flour mixture over all. Bake at 400° for 35 to 40 minutes.
Do not add water. Mix jello, cottage cheese and Cool Whip, then add fruit cocktail and banana. Mix well and chill.