HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix altogether; put into loaf pan. Cover with 2 strips of bacon if you like that flavor. Bake 1 hour or until done at 350°. Serves 6.
Mix flour and sugar. Add drained pineapple chunks and mix until covered. Mix the cracker crumbs and melted margarine. Spread over pineapple mixture. Sprinkle 3 to 4 tablespoons of pineapple juice over top. Bake at 350° for 25 minutes. Grated cheese may be added if desired.
Slice squash, cook onions and squash in water until tender. Drain. Add cracker crumbs and butter and almost all of the cheese. Season to taste with salt and pepper. Beat eggs slightly, add cream and mix into squash. Pour into buttered casserole dish with remaining cheese on top.
Cut cauliflower and broccoli in bite-sized pieces; add chopped green onions. Combine remaining ingredients; pour over veggies. Cover; chill overnight. Makes 6 to 8 servings.
Cook pasta as directed; drain and rinse with cold water. Drain olives and chop up into quarter sizes. Add to mayonnaise, cayenne pepper and mustard. Stir in cooked pasta until completely coated. Refrigerate.
Take rolls as whole unit out of pan. Slice horizontally with bread knife and set aside top layer. Put bottom layer back in pan. Place ham and cheese on bottom. How much you use is optional. I usually cover with cheese and build up ham on that. Melt butter, mustard, poppy seed, onion and Worcestershire sauce together. Place top of rolls back on pan and cover with mixture. Bake at 350° for 25 minutes. Do not cover. You'll need to cut apart the rolls. It's easier before you bake them.
Mix well. Bake at 425° for about 30 to 40 minutes.
Make pudding by shaker method using milk. Add Cool Whip and mix well. Add fruit cocktail, mix in pudding. Decorate top with cherries and mandarin oranges.
Combine all ingredients in a saucepan. Heat, but do not boil. Serves 6.
Boil sugar and 10 cups water 10 minutes. Set aside. Pour 6 quarts boiling water on green tea grounds. Steep 5 minutes. Strain through cloth. Cool. Mix juices; add tea and sugar syrup. Lastly, add ginger ale and ice cubes.
Preheat oven to 350°. Combine apples with cinnamon, nutmeg, brown sugar and raisins. Drizzle honey over top of mixture and mix in. Set aside. In separate bowl, combine graham cracker crumbs with 1/4 cup melted butter and walnut pieces. Sprinkle 1/3 of the mixture over bottom of 9-inch baking dish. Top with 1/2 of apple mixture, then pour 1/2 of apple cider over that. Layer in additional 1/3 of crumbs, remaining 1/2 of apple mixture. Top with rest of cider and last of crumbs. Dot with remaining butter. Cover with foil. Bake 40 to 45 minutes. Serve warm with cream or ice cream.
Brown hamburger and onion, then drain. Mix soups and enchilada sauce in a bowl; set aside. Add refried beans to hamburger, and also 1 cup cheese. Heat until mixed well. Put scoop of meat mixture on tortilla and roll. Place tortillas in baking dish. Pour soup mixture over shells and top with remaining cheese. Bake at 350° for 25 to 30 minutes. Serve with sour cream.
Saut onion and parsley in butter until onion is tender. Reduce heat to low; add shrimp. Cook, stirring frequently, about 5 minutes. Remove shrimp with slotted spoon. Spoon into serving dish; keep warm. Add remaining ingredients to butter mixture; simmer 2 minutes. Pour butter mixture over shrimp. Serve immediately. Makes 4 servings.
Brown meat in large saucepan. Add remaining ingredients. Cover and simmer 1/2 to 2 hours. Serve over noodles or rice. Serves 6 to 8 people.
Mix together to make crumbs. Place half of crumb mixture in long cake pan and pour cherry pie filling over crumbs. Top with remaining crumbs. Bake at 350° for 30 minutes.
Boil water and dissolve bouillon cubes. Add vegetables and potatoes. Cook 1/2 hour. Separate pan. Mix soup, milk and, after heated, add cubed cheese. Pour into vegetables. Cook about 1/2 hour more.
Heat margarine in 10-inch skillet over medium heat until melted. Fry several apple rings at a time, turning once, until golden brown. (Add more margarine if necessary.) Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat just until apples are tender and glazed, about 5 minutes. Serve warm and if desired, with whipped topping. Makes 4 servings
Heat oven to 350°. Grease cookie sheet. In large bowl, stir together coconut and cocoa; stir in condensed milk and vanilla until well blended. Drop by rounded teaspoonful onto cookie sheet. Press cherry half into center of each cookie. Bake 8 to 10 minutes or until almost set. Immediately remove from cookie sheet. Cool completely. Store loosely covered at room temperature. Makes 4 dozen.
Preheat oven to 350°. Melt margarine in glass baking dish. Add soups. Bake at 350° for 1 hour and 30 minutes or until rice is tender.
Heat water and sugar until sugar is dissolved. Add juices and mashed bananas. Mix well. Freeze at least overnight or until needed. Remove from freezer 1 hour prior to serving. Cut up in punch bowl and add 7-Up or ginger ale. Serves approximately 50.
Combine all ingredients in a bowl. Place in greased casserole pan. Bake at 325° for 2 hours.
Grease a 9 x 13-inch pan. Bake for 30 minutes at 350°.
Drain the cooked macaroni and combine with chicken, cheese, soup, milk, mushrooms, pimento and mustard. Pour into greased with Pam casserole. Spread mayonnaise over all. Mix bread crumbs with melted butter and spread on top. Crushed potato chips may be used instead of bread crumbs, if so desired. Bake in a 350° oven for about 45 to 50 minutes.
In casserole or roast pan, place chicken. Cover with rice, then cream soup and dry soup. Sprinkle water over all. Bake at 350° for 1 hour. Serves 4. If it seems too dry, add more water.
Slice the potatoes thickly and boil in a little salted water. Once cooked, drain and mash. Slice the cabbage and boil gently in salted water. Do not over cook. Melt the butter in a heavy bottomed pan and cook the onions. Once soft add the cooked potatoes and cabbage. Add a little milk, season to taste and beat together. Place mixture in an oven safe dish and cover with grated cheddar cheese. Place under the broiler to brown.
Spray 9 x 13-inch baking dish lightly with cooking spray. Slice bread into 1 1/2-inch thick slices. Place bread tightly together in one layer in baking dish. Place eggs in bowl and beat lightly. Add milk, 1/4 cup sugar and vanilla and mix with whisk. Pour half of liquid over bread. Peel, core and slice apples. Cut into rings. Place apple pieces on top of bread to cover. Pour remaining egg mixture over apples. Mix remaining 1/2 cup sugar with cinnamon and sprinkle over apples. Dot with butter. Bake 35 minutes. Cool for 5 to 10 minutes before serving. Can serve with syrup. Yields 12 servings.
Cream butter or margarine until light. Add eggs and beat well. Add vanilla and vinegar to evaporated milk. Sift dry ingredients and add alternately with milk to creamed mixture. Mix well. Stir in nuts. Drop by rounded tablespoons 2 inches apart on greased baking sheet. Bake in moderate oven 350° about 15 minutes or until delicately brown and firm to touch. Cool. Frost with golden glow frosting. Top each cookie with a walnut.
Mix Bismix and water together; beat until smooth. Add remaining ingredients except 1/2 cup cheese and butter. Mix well; pour into greased loaf pan. Sprinkle with cheese and butter. Bake at 350° for 40 to 45 minutes.
Mix all ingredients. Thin some mayonnaise with a little milk. Grease shells and add crab mixture. Put mayonnaise mixture on top. Sprinkle with paprika. Bake at 400° until top is brown (about 15 minutes).
Sift the first 5 ingredients into prepared 9 x 13-inch baking dish (greased and floured). Make 3 wells in mixture. Mix remaining ingredients with 2 cups of water. Pour over sifted ingredients. Stir with fork. Bake at 350° for 35 minutes.
Chop nuts and fruit and dredge in half the flour. Cream butter and sugar. Add eggs one at a time, beating after each. Sift remainder of the flour with other dry ingredients. Add milk and dry ingredients alternately to cake batter. Add nuts and fruits and mix thoroughly. Cook in oven at 275° for approximately 4 hours.
Put in a container and shake well. Allow to settle 4 hours before using for best results. Use a bubble wand and enjoy blowing bubbles. For children of all ages.
Combine orange juice, sugar and pecans. Cook in microwave on High power for 5 minutes. Stir in butter until it melts. Cook on High for an additional 5 minutes. Pour out onto greased cookie sheet to cool. Spread thinly on cookie sheet so you can break apart when cool.
In food processor, chop peanuts; place aside. In food processor, chop peanut butter chips. Heat water in microwave oven. Dissolve sugar and salt in water. Start food processor and while chips are whirling around, pour in hot mixture until chips are dissolved. Slowly at reduced speed, whirl in egg until well blended. Cool slightly. Pour into mixing bowl and fold in topping until well blended (no lumps). Sprinkle 1/2 of peanuts over bottom of crust. Spoon in cream filling. Garnish with remaining peanuts. Chill until firm.
Preheat oven to 400°. Combine ingredients in greased 9 x 13-inch pan and cook for 40 to 60 minutes.
Pour the drained pineapple juice over the sliced bananas and let stand while you mix the rest of the ingredients. Drain bananas and add last. Refrigerate. Makes a large bowl of salad.
Combine sugar, flour and meal with a fork in a large bowl. Add remaining ingredients. Beat with a mixer until smooth. Pour in unbaked crust. Bake at 350° for 35 to 40 minutes or until golden brown.
Combine all ingredients in top of double boiler. Beat with electric mixer until thoroughly blended. Place over rapidly boiling water (bottom of double boiler) and continue beating until frosting stands in soft peaks. Add vanilla. A wonderful frosting for your favorite chocolate cake.
Heat oven to 350°. In large bowl combine all ingredients; mix well. Press into loaf pan or form loaf with meat; top with catsup. Bake at 350° for 1 hour. Let stand 5 minutes. Place onto serving platter. Makes 5 to 6 servings.
Melt first 2 ingredients, then stir in peanuts. Drop from teaspoon on wax paper. Toll House or Nestle morsels are good.
Crumble raw hamburger in 9 x 13-inch pan. Add a layer of sliced potatoes. Add a layer of raw onion rings and salt and pepper. Keep layering to top, ending with hamburger. Cover with mushroom soup. Bake 2 hours at 350°.
Boil chicken, debone and chunk. Add Veg-All and soup. Mix well. Pour in regular pie crust. Top with another pie crust. Bake at 350° for 30 minutes or until pie crust is done.
Skin amberjack and flake in bowl. Add next 7 ingredients and mix well. Salt and pepper to taste. Chill for 6 hours. Serve with crackers and capers.
Combine tuna, cabbage, olives, dressing, Tabasco and paprika. Chill mixture and spread on bread. Serve open-faced or top with another slice of bread. If desired, garnish with alfalfa sprouts, cucumber slices, tomato, carrot curls, etc.
Mix well and pour into unbaked pie shell. Bake until brown on top at 350° to 375°.
Mix bell pepper, onion, celery and tuna in a large casserole. Heat soup, milk and the butter to melt.
Put nuts in a skillet over medium heat. Toast until fragrant, about 5 minutes, stirring often. Transfer to a cutting surface. When cool enough to handle, chop coarsely and set aside. In a bowl, combine flour, baking powder and salt, whisking to blend. Set aside. In top of a double boiler over simmering water, combine 1/2 of chocolate with butter. Stir gently until melted. Remove from heat and set aside to cool slightly. In bowl of an electric mixer, combine sugar and eggs, beat at high speed until thick and pale yellow, about 5 minutes. Lower speed to medium. Add chocolate mixture and vanilla, blending well. On low speed, add flour mixture and beat just until incorporated. Stir in nuts and remaining chocolate. Cover bowl tightly with plastic wrap and refrigerate until firm enough to handle, about 1 hour. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a 1/4 cup ice cream scoop or a large tablespoon, drop portions of dough about 3 inches apart on sheets. Press down with fingers to form rounds about 1/2 inch thick. Transfer 1 baking sheet at a time to center oven rack and bake 10 to 12 minutes or until cookies are set, but still a little soft in center. Cool sheet on a wire rack 10 to 15 minutes. Using a wide spatula, transfer cookies to a wire rack and cool completely. Makes about 1 dozen.
Soak the first 3 ingredients overnight. Rinse and drain good. Add the remaining ingredients. Cook 20 minutes and seal in jars.
Layer a jelly roll pan with crackers. Mix together on stove, sugar, brown sugar, margarine and milk. Melt, then add 2 cups graham cracker crumbs. Boil 6 to 7 minutes, stirring constantly. Pour half of mixture over crackers. Add another layer of crackers and pour remaining ingredients over them. Cool in refrigerator one hour. Melt together peanut butter and chocolate chips. Pour over top and refrigerate. When chocolate is set, cut into squares.
Spread potatoes in bottom of 9 x 13 x 2 pan. Combine remaining ingredients and pour over potatoes. Top with buttered bread crumbs. Bake at 350 degrees for 50 to 60 minutes.
Peel, seed and chop cucumbers. Saute vegetables in butter. Process or blend until smooth. Return to saucepan. Stir in broth and milk. Chill. Serve garnished with dill.
Mix cream cheese and sugar. Add Cool Whip. Pour into baked pie shells. Top with blueberries. Chill.
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick coating and set aside. Combine all ingredients, except flour, in a bowl and beat to blend with electric mixer on low. Stir in flour and spoon into pan. Sprinkle with nuts, if desired. Bake for 30 minutes or until top edges, about 2-inches from the center, spring back when touched with tip of finger. Cool brownies in pan on wire rack. Cut into squares. Yields 36 brownies.
Make a strong tea from the tea bags and 2 cups water. Mix all ingredients together and freeze. Serve partially frozen.
Grease 12 (3-inch) or 24 (2-inch) muffin pans.	Measure flour, sugar, pecans, oats, baking powder, salt and cinnamon into large bowl and mix well.
Cream butter well; add sugar and cream well. Add eggs, one at a time, mixing well. Add extracts. Measure 1 tablespoon of the flour and add the baking soda. Mix and set aside. Add last.
Saute onions in butter. Blend spinach that has been cooked and drained well. Add jalapenos, sour cream, soup and onion tops. In a large Pyrex pan, alternate layers of Doritos, sauteed mixture and cheese; top layer to be cheese. Bake at 350° for 30 minutes or until bubbly.
Boil for 8 minutes the green tomatoes and sugar. Add the jello. Boil 2 minutes more. Put in jars and put in the freezer. Makes 5 to 6 cups.
Mix flour, cornmeal and spices in a large bowl or bag. Drop in fish. Coat both sides. Deep fry until fish floats. Eat like popcorn or chips. Use Open Pit for dip. Class A good feast eating.
Peel and slice enough potatoes to cover bottom of greased Dutch oven. Pour raw rice over potatoes. Pour drained ground beef over rice. Add layer of onions, then peppers. Pour tomatoes with juice over all. Season with salt as desired. Cover and bake at 300° for 1 1/2 to 2 hours. Test rice for doneness.
Chop onion and green pepper. Brown hamburger with green pepper and onion. Break up tomatoes with a fork; add to meat mixture. Heat until boiling. Add kidney beans and chili powder; heat through (about 5 minutes).
Using 8 x 8-inch dish or loaf pan melt margarine, being careful not to burn it. Add fruit and juice. Combine sugar, milk and flour; pour over fruit. Bake at 350° for 45 minutes until brown. Serve with vanilla ice cream or Cool Whip.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally for 5 minutes. Remove from heat; add vanilla. Spread small amount of bottom of 1 1/2-quart casserole; cover with layer of wafers. Top with bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers, ending with custard. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spread over top of pudding, covering all of pudding top. Bake at 425° for 5 minutes or until golden brown.
Scrub eggplant and slice into 1/2-inch slices (or less). Salt both sides of each slice and stack together. Let sit overnight. Next morning, squeeze out all the juice you can. In a kettle bring 1/2 vinegar and 1/2 water to a boil. Add eggplant making sure they are covered with water. Make sure liquid keeps boiling. Test eggplant with a fork as you would potatoes. When soft, lay out open on a cloth to cool. Do not overlap. When cold, start packing. Layer oil, garlic, hot pepper, then eggplant in jar. Continue to layer keeping enough oil to cover eggplant. I use either Wesson or Mazola oil. Good in sandwiches.
Cook vegetables according to package directions. Put in greased casserole dish. Mix onion, celery, cheese and mayonnaise. Spread over vegetables. Mix margarine with cracker crumbs and sprinkle over top. Bake about 30 minutes at 350°.
Sift flour and baking powder. Add sugar, Crisco and milk. Mix well and add 5 eggs, one at a time, beating after each addition. Add flavoring; beat well. Bake for 1 hour and 15 minutes at 300° in preheated oven.
Cook potatoes, onion and celery in the boiling water, covered, until very tender. Meanwhile melt the butter in top of double boiler. Add flour; stir until smooth, then add seasonings and milk. Cook while stirring until smooth and thickened, then rub the potato mixture, liquid and all, through a sieve. You should have 3 cups puree. Add to sauce with parsley. Heat and serve. Serves 6.
Combine potatoes, cheese, sour cream, milk, onion, salt and pepper in an ungreased 2-quart casserole. Dot with margarine or butter. Sprinkle with paprika. Bake in a 350° oven for about 45 minutes. Serves 6 to 8.
Combine garlic, soy sauce and ginger. Add to beef, toss over and marinate. Heat oil in pan and add beef on high heat until browned. Simmer until tender. Turn up heat and add vegetables, cook until crisp, about 10 minutes. Mix cornstarch with water. Pour over mixture. Stir and cook until thickened. Add tomato wedges and heat through. Serve over rice.
Pan-fry the onions in small amount of oil until clear. (This makes them easier to digest.)
Spread about 1/2 cup cream of mushroom soup in greased 9 x 13-inch baking dish. Layer noodles seasoned with pepper, broccoli, cottage cheese, Mozzarella, remaining cream of mushroom soup and Parmesan three times. Bake in preheated oven at 325° for 45 minutes. Let stand 20 minutes before cutting into servings. Yields 6 servings.
Cream butter with sugar. Add eggs; beat well, then mix with sour cream, soda, baking powder, flour, allspice, chopped walnuts and dates (cut up with scissors). Drop by spoonful on a buttered cookie sheet. Bake at 350° until browned. Makes 3 dozen.
Cut tops off peppers; leave seeds in. Cut or chop in small pieces. Pour boiling water over the peppers and let stand about 10 minutes. Chop onions and celery and pour boiling water over them and let stand about 10 minutes. Drain both of the mixtures and put into the remaining ingredients. Let cook for 20 minutes and seal.
Combine brown sugar, white sugar and milk. Boil until it becomes like syrup. Add egg and flour or cornstarch; boil a few minutes longer. Remove from heat; add walnuts and beat. Cool filling. Spread between yellow or white cake layers and on top.
Make syrup of water and sugar (just bring to a hard boil). While hot, add jello and dissolve well. Cool slightly and add lemonade and orange juice, stirring until dissolved. Add pineapple juice and extract. Put in containers and freeze. When ready to serve, put in punch bowl and add clear carbonated drink. The base can be refrozen.
Mix all together. Shape into a long roll about 3 inches thick and wrap in wax paper. Freeze for 2 hours. Slice and bake approximately at 350° for 10 minutes. (Can keep in freezer as long as you wish, up to 3 months. Bake when ready.)
Brown chicken in butter. Mix cream of chicken soup with can of water. Sprinkle rice in bottom of 3-quart casserole and add chicken. Pour mushrooms over chicken, cover with foil and cook at 350° for 1 1/2 hours.
Heat oil in large skillet. Add green and red pepper, onion, and garlic; cook for 3 to 4 minutes. Stir occasionally. Remove vegetables, set aside. Add chicken and oregano to skillet and cook 4 minutes. Return vegetables to pan. Add wine, season with salt and pepper. Cover 2 minutes. Warm tortillas and fill with chicken mixture.
Melt oleo in saucepan, add bread crumbs and stir. Layer into 2 qt. casserole, 1/3 of bread crumbs, 1/2 asparagus, 2 sliced eggs, 1/2 pimentos, and 1 can of mushroom soup. Repeat layers and top with remaining 1/3 bread crumbs. Bake at 350° for 30 minutes.
Mix first 8 ingredients in a bowl with a spoon until well blended. Fold in vinegar fast. Pour in a greased and floured pan. Bake 40 to 45 minutes in a 13 x 9-inch pan or 30 to 35 minutes in 8-inch round pan.
Combine butter, milk, sugar and salt in saucepan over medium heat; bring to a boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to "bubble" around edge of pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla and nuts. Stir vigorously for 1 minute (until marshmallows melt and blend). Pour into 8-inch square buttered pan. Cool; cut into squares.
Brown beef and onion; drain off fat. Put in bottom of wide casserole dish. Pour soup over; place cheese on top. Cover the cheese with the biscuits. Bake in 400° oven. Take out when biscuits are done.
Cut apples crosswise into 9 slices. In a saucepan, melt margarine over medium heat. in an 8 x 8 x 2-inch baking dish, combine melted margarine, corn syrup, brown sugar and cinnamon. Arrange apple slices in bottom of dish. Sprinkle with nuts. Bake in 350° oven for 15 minutes.
Whip up cream and set aside. Beat butter; add eggs and powdered sugar. Put in pie shells. Add strawberries with juice on top of butter mixture. Put whipped cream on top. Sprinkle with cracker crumbs. Freeze. Thaw 2 hours before serving.
Combine eggs, sugar, oil and pumpkin; mix well and add the rest of the ingredients. Stir until all is moistened. Spoon into 2 (8 x 3-inch) greased loaf pans. Bake at 350° for 50 to 60 minutes (or until toothpick inserted comes out clean).
Place in crock-pot in order given. Do not stir. Cover. Cook on low for 10 to 12 hours, on high for 4 to 6 hours. Do not lift lid or stir during cooking. Serves 12.
Cream butter and sugar. Work in flour. Press into molds or baking pan. Bake at 325° for 30 to 45 minutes until light golden brown.
Cook berries covered with water and 1/2 cup sugar for 15 minutes. Set aside.
Cook sausage in a large skillet until browned; add onion and cook with sausage until clear, stirring well and drain. In large bowl, combine all other ingredients; add sausage and onion, mix well. Pour into a sprayed 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 30 minutes. Uncover; stir and bake an additional 30 minutes. Let stand 10 minutes before serving. If desired, garnish with mushrooms and bell pepper strips. Yield: 10 to 12 servings.
In heavy pot, brown on all sides of boneless ground or chunk roast in oil. Add chopped onion and cook until golden. Combine catsup, vinegar, Lea & Perrins sauce, brown sugar, cider and salt. Pour over meat. Simmer, covered, until meat is tender for about 3 hours. Serve sliced with sauce, along with onions, carrots and potatoes, if desired. Serves 8.
Preheat oven to 350. Combine all ingredients. Bake for 45 minutes.
Mix Jell-O and water. Let stand to cool. Combine cake mix, baking powder, salad oil and eggs and beat. Add Jell-O and continue beating (total beating time about 4 minutes). Bake at 350°. For 9 x 13-inch pan, bake for 35 minutes. For cupcakes, bake 15 minutes. Do not overbake.
Cook broccoli and top with Ritz crackers or bread crumbs, crushed. Bake at 350° for 45 minutes.
Roll into balls. Flatten with glass dipped in flour. Bake at 350° until golden brown.