HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon of the butter in skillet. Add fresh mushrooms and cook until they just begin to turn brown. Put into deep casserole. Add remaining 2 tablespoons butter and oil into skillet and heat. Brown meat on all sides. Remove to the casserole where the mushrooms are waiting.
Beat egg; add sugar, shortening and milk and mix well. Stir in dry ingredients. Lastly stir in raspberries. Bake at 375°.
Combine all dry ingredients. Mix cheese and Worcestershire sauce. Layer with a row of potatoes, dry ingredients and then cheese mixture. Repeat layers, then pour boiling water over all layers. Bake at 350° for 1 1/2 hours. This recipe can be doubled.
Preheat oven to 350°. Mix ground meat, Spanish rice and Ranch Style beans together and place in casserole dish. Add just enough water to nacho cheese soup to spread on top of casserole. Take small can Durkee fried onions and sprinkle on top of casserole. Bake until onions brown and casserole bubbles, approximately 20 to 25 minutes.
Preheat oven to 350°. Spray 8 jumbo muffin cups with nonstick vegetable spray. In a medium bowl, combine flour, sugar, cinnamon, salt, baking powder, baking soda and ginger. In a large bowl, with wire whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended. With spoon, stir flour mixture into carrot mix until all is moistened. Spoon into muffin cups. Bake for 30 minutes or until pick inserted into center of each comes out clean. Cool in pan on rack for 10 minutes. Sprinkle with confectioners sugar. Each muffin contains 280 calories, 0 grams fat, 1 milligram cholesterol and 220 milligrams sodium.
Beat vigorously all but cherries and nuts for 1/2 minute. Stir in cherries and nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes.
Saute celery and onions in butter until tender. Add milk, soup, corn and seasonings. Heat, stirring occasionally, until chowder is hot, but not boiling. Makes 4 to 6 servings.
Mix rhubarb with 1/2 cup sugar. Set aside. Add last. Cream together the remaining 1 1/2 cups sugar, shortening, eggs and flour. Then add the baking soda, cinnamon, vanilla and sour milk. Add the rhubarb mixture. Bake at 350° for 50 minutes. Sprinkle 10x sugar on top when done.
Combine sugar, oil, eggs and vanilla. Add diced apples and mix. Add flour, soda, cinnamon and salt and beat, then add nuts or raisins. Grease a 9 x 13-inch pan. Bake at 350° for 45 to 90 minutes. Test with toothpick. Very good!
Peel and quarter potatoes. Place in baking dish. Add onion, Greek seasoning, salt and pepper to taste. Sprinkle with parsley flakes. Slice butter; put over potatoes. Cover with foil. Bake at 350° until potatoes are done. May be cooked on grill, takes about 30 minutes.
Cook the rhubarb, sugar and Jell-O over low heat (no water). Stir often. Cool until partly set. Fold in whipped cream or Cool Whip. Add nuts. Chill for several hours.
Mix all ingredients together. Bake 12 to 15 minutes. Let set on cookie sheet for 5 minutes before removing.
Cream butter, lard and sugar in mixing bowl until light and fluffy. Blend in egg and molasses. Add sifted dry ingredients; mix well. Blend in 1 cup very hot water. Pour into greased and floured pan (9 x 13-inch). Bake for 35 minutes. Cut into squares.
Layer in order as listed in 9 x 13-inch pan. Bake 30 minutes at 350°. Serve hot with chips.
Mix together sugar, cinnamon and salt. Stir pumpkin, eggs, dark corn syrup and vanilla with the first three. Pour into pie shell. Sprinkle with nuts. Bake at 350° for 40 minutes. Serve with spicy cream and decorate.
Mix bread crumbs, garlic powder, Parmesan cheese, parsley and pepper. Cover chicken with bread crumb mix and brown both sides in small amount of oil. Remove chicken; set aside. In pan combine 1/2 stick butter and 1 chopped garlic clove; brown. Throw in sliced mushrooms. Saute about 15 minutes. Pour in chicken mixture and wine (to cover). Simmer 40 minutes to 1 hour, depending on amount of chicken used.
Mix first 4 ingredients. Stir by hand. Pour 1/2 of batter into a 9 x 13-inch pan, greased and floured. Sprinkle with brown sugar and cinnamon. Swirl batter and add remaining batter. Bake at 325° for 40 to 45 minutes.
Mix all ingredients together in a large bowl. Cover. Chill for 1 hour. Remove and add nuts, if desired.
Finely mince salmon. Soak gelatin in 1/2 cup cold stock. Add 1 cup boiling stock; stir until dissolved. Cool. As gelatin thickens, add the mayonnaise. Beat until frothy. Add salmon and seasonings. Fold in cream. Pour into fish mold. Chill until firm. Serve on shredded lettuce with cucumber sauce.
Mix together Jell-O, water, Mountain Dew and pineapple. Let set. Spread lemon pie filling on top. Spread Cool Whip on top of pie filling. Refrigerate. Works best in a 9 x 13-inch glass dish.
Put roast into crock-pot. Sprinkle with salt, pepper and soup mix. Do not add water. Cover and set crock-pot on high for 1 hour, turn to low and cook 6 to 8 hours. This gravy is real good with rice or creamed potatoes.
Mix all ingredients in a mixing bowl. Moisten batter with a small amount of water as you mix. Form into small balls about 1-inch in diameter. Place on an ungreased cookie sheet. Bake at 425° for 30 minutes.
Cook broccoli according to package directions or until just tender. Do not overcook. While broccoli is cooking, prepare sauce. Combine remaining ingredients in small saucepan and simmer until butter is melted and sauce is heated thoroughly. Cooking time is approximately 5 minutes. Place drained broccoli in serving dish and top with sauce and serve immediately. Serves 6 to 8.
Mix dates, margarine, sugar and egg. Add nuts, then mix with Rice Krispies and heat. When cool enough to handle, shape into balls. Roll in coconut or sifted powdered sugar.
Combine bread crumbs, Parmesan cheese, salt and pepper. Beat egg and milk in flat dish. Dip chops in crumbs, then egg mixture, then again in crumbs. Melt oleo in baking dish and place chops in dish. Bake at 325° for 1 hour, turning after first 30 minutes. If chops are thick or not too brown, cook longer. (To use with 4 chops, reduce crumbs to 2/3 cup.) Serves 4 to 8.
Mix well the eggs, sugar and butter. Add other ingredients and put in unbaked pie shells. Bake for 50 minutes at 325°. Makes 3 pies.
Combine ground chuck and onions in soup pot. Cook over medium heat until chuck is browned and onions are tender. Add remaining ingredients and cook over medium-low heat for about 15 minutes. Add extra water, if needed during cooking.
Melt marshmallows over hot water. Stir a little Jello mixture into marshmallows. Blend well and add all remaining Jello. Stir until marshmallows are completely melted. Cool until slightly thickened. Fold in pineapple, cream cheese and whipped cream. Pour into mold or serving bowl. Serve on lettuce leaves with salad dressing.
Cook rice and tomato juice for 20 minutes. Brown hamburger, onions and salt. Add to rice. Also 1/2 package taco seasoning. Put in oven. Then put shredded cheese on top about 15 minutes before serving. Put lettuce on top of everything just before serving. Do not heat after lettuce is on top.
Cut shortening into dry ingredients. Add milk and egg; stir with fork. Knead lightly on floured surface. Roll out to desired thickness. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up and cut into 1-inch widths. Bake 10 to 15 minutes at 450°. Makes 1 dozen good sized rolls.
Melt butter in a 9 x 12-inch pan. Mix in flour and sugar. Bake at 350° until brown. Cool.
Mix flour, sugar and soda. Add milk, eggs and vanilla. Mix well. Add to peanut butter mixture. Pour into jelly roll pan or an 11 x 17-inch cookie sheet. Spray pan with Pam or grease and flour. Bake at 400° for 20 minutes.
In a large bowl, thoroughly combine flour, bran, sugar, baking powder and salt. Cut in margarine with pastry blender until mixture is size of coarse bread crumbs. Stir in raisins. Thoroughly blend 1/2 cup milk with egg. Gradually add to flour mixture, stirring just until moistened. Turn dough onto lightly floured surface and knead 10 to 12 times. Pat into a circle 1/2-inch thick. Cut into 8 wedges. Arrange on cookie sheet. Combine milk with brown sugar and brush on surface of scones. Shape into cone shape. Bake at 350° approximately 10 to 12 minutes.
Slice cabbage in fine strips. Sprinkle with vinegar. Melt butter in large saucepan. Add sugar, salt and cabbage and cook 15 minutes. Stir and add apple and jelly. Simmer 2 hours, covered; stirring a few times is a must.
Prepare graham cracker crumbs and cover bottom of 9 or 10-inch spring-form pan. Line the side of pan with ladyfingers (or cream fingers; cut in half lengthwise). Combine both cheese cake mixes, softened cream cheese and 3 cups milk until well blended. Add Cool Whip and mix well. Pour into pan and refrigerate 2 hours. Top with pie filling and serve.
Add soup to cheese; heat. Be careful not to burn cheese. Saute onions and garlic in butter; add to cheese mixture. Add rice and broccoli to mixture; gently stir. Add shrimp. Top with crumbs. Heat at 300° until bubbly. Serves 6 to 8 people.
Combine flour, butter or margarine and regular sugar. Rub between hands. Press into cookie sheet and bake at 325° for 15 minutes or until light brown. Beat cream cheese and confectioners sugar. Fold in Cool Whip. Spread evenly onto crust. Pour pie filling on the top and refrigerate.
Saute onion, garlic and veggies until soft in 1/4 cup olive oil in a 2-quart pot on medium heat. Add remaining ingredients with enough water to cover, plus 1-inch more.
Cook rice and set aside. Heat oil very hot. Add rice and fry for 3 to 4 minutes. Stir in all remaining ingredients.
Combine potatoes, sugar, salt, ginger and cloves. Mix in eggs and milk. Blend well. Pour into pie shell and bake at 400° for 55 to 60 minutes.
Combine the first 3 ingredients. Add the boiling water; cook until thick, stirring constantly. Add the slightly beaten egg yolks, into which a little of the mixture is blended. Simmer for 2 minutes, stirring constantly. Blend in the lemon juice, butter and lemon rind. Turn cooled filling into baked pie shell. Top with meringue. Bake at 350° until lightly browned.
Mix all ingredients together and pour into greased baking dish. Sprinkle top with 1/2 cup herb stuffing. Bake about 40 minutes at 375°.
Mix flour, salt, egg, milk and oil. Cut onions 1/4-inch thick and separate. Dip into batter and deep-fry until golden brown.
Preheat oven to 325°. Combine cake mix and pudding mix. Add eggs, water, oil and preserves, beating as you add each. Beat well. Add the rest of the ingredients. Beat well. Pour in tube pan or Bundt pan. Bake 1 hour or until done.
Step 1 - Crust: Mix 2 cups flour with 1 cup melted margarine. Stir in 1 cup chopped pecans. Press in the bottom of a 9 x 13-inch baking dish. Bake at 350° for 30 minutes or until golden brown.
Cook and chop chicken. Cook pasta in chicken broth and drain. Place both in a large dish. Saute onions, peppers, and mushrooms in butter until tender. Add soup and cheese. Stir until cheese is melted. Add hot sauce. Pour mixture over chicken and pasta. Bake at 350 degrees for 30 minutes.
Drain cherries; reserve juice and chop cherries. There should be 1/4 cup juice and 1/3 cup cherries. Prepare pudding mix according to package directions, using cherry juice and milk to make amount of liquid called for. Cool. Pour into cooled pastry shell. Chill.
Drain all fruit. Mix fruit well together. Stir lightly so as not to mash fruit. Add sliced bananas and chopped nuts. Blend gently together. Add marshmallows and blend in Cool Whip. Refrigerate overnight and serve. Will fill a 9 x 13-inch glass cake dish. Serves 12 to 16.
In teapot, pour water over tea bag; brew 4 minutes and remove tea bag. Pour into pitcher and stir in sugar, lemon, orange juice and soda. Serve over ice and garnish with orange slices. Makes 6 servings.
Melt butter in Bundt pan. Sprinkle yeast on butter. Place biscuits around sides of pan. Bake at 350° for 45 minutes at 350° or until brown.
Dissolve yeast in warm water. Beat butter, egg and sugar. Add flour, salt and boiling water; mix well. Refrigerate dough overnight or until well chilled.
Prepare cooked hamburger with taco seasoning mix as directed on package. Spray nonstick cooking spray on a 12 cupcake pan. Line each cup with a crescent roll (just enough to cover bottom). Layer meat mixture, taco sauce, Cheddar cheese and crushed Doritos. Bake at 375° until crescent rolls are browned and cheese melted. Let set 3 to 5 minutes after done. Remove from pan. Top with lettuce, sour cream and tomatoes. Make ahead and freeze.
A day or two ahead, prepare an ice ring by freezing orange and/or lemon slices in a circular mold. Just before serving, empty cans of thawed concentrates into a large punch bowl. Stir to mix them thoroughly. Pour in the soda and add the ice ring.
Beat sugar and eggs until creamy. Add oil and mix. Add flour, baking soda, salt and cinnamon; mix well. Add bananas and chopped nuts. Bake at 350° in 2 bread pans.
Mix sugar, corn syrup and gelatin in saucepan over medium heat until sugar is dissolved. Cook mixture just to boiling; pour over popcorn until completed coated. Butter hands and form into balls. Cool on wax paper. Makes 12 to 18 balls.
Cream oleo at medium speed. Gradually add sugar and continue beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each egg. At low speed, add flour and vanilla. Spread batter on greased cookie sheet (jelly roll pan).
Stir soup until creamy. Add milk, cheese, onions, uncooked macaroni and dried beef. Fold in hard-cooked eggs. Put in 1 1/2-quart baking dish. Bake uncovered at 350° for 1 hour.
Mix all ingredients and spread in a buttered 8 x 8-inch pan. Bake at 350° for 25 minutes. Recipe may be doubled and baked in a 9 x 13-inch pan. Light brown sugar may be substituted for dark brown sugar.
In large Dutch oven, brown beef over medium heat. Drain off fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and ketchup; simmer for 15 to 20 minutes. Spoon into a large kettle or roasting pan. Add remaining ingredients; stir well. Bake, uncovered, at 350° for 1 hour.
Drain tomatoes; save 1/4 cup juice. Throw tomatoes, juices and all the rest of the stuff in a bowl. Add 1 tablespoon of artichoke marinade and mix it all up. Makes about 2 1/4 cups salsa. Serve it over omelets, chicken, seafood or whatever.
Heat oven to 350°. In a small saucepan, heat oil. Add onion, mushrooms, garlic and oregano. Cook over low heat, stirring occasionally, until onion is soft. Stir in tomato sauce and pepper. Place chicken in 2-quart baking dish; cover with sauce. Bake, uncovered, 35 minutes. Put Mozzarella on top and continue baking 5 more minutes or until cheese is bubbling.
Mix brown sugar and Fluffo together first. When well mixed, add remaining ingredients except applesauce and cinnamon. Grease pan; line bottom of pan with 3/4 crumb mixture. Spread applesauce evenly over top; add the sprinkles of cinnamon. Add remaining crumb mixture on top. Bake at 325° for 1 hour.
Brown meat; pour off fat. Add remaining ingredients; bring to a boil. Reduce heat; cover and cook 20 minutes or until done. Makes about 5 1/2 cups.
Combine first 4 ingredients. Toast bread on one side in broiler. Spread untoasted sides with 1 tablespoon melted butter and mustard. Completely cover with meat mixture. Spread 1 tablespoon melted butter over top. Broil.
Mix the sugar, apples and Crisco. Sift flour; add to apple mixture. Flour the nuts and add with spices and preserves. It is best to put the dry ingredients in the flour and sift. Bake at 325° for 2 1/2 hours in tube pan.
Beat Crisco, 1 1/2 cups granulated sugar and eggs in with an electric mixer until fluffy, then add flour, cream of tartar, baking soda and salt which have been sifted together and stir into Crisco mixture. Shape dough into balls. Roll in 3 tablespoons of sugar and cinnamon, mixed together. Place 2 inches apart on cookie sheet. Bake for 8 to 10 minutes. Do not overbake.
Fry hamburger, bacon and onion together, then drain fat. Add the remaining ingredients. Cook in crock-pot 3 to 4 hours or 1 hour at 350° in oven.
Remove all the green outer rind and all the red meat from the melon, leaving only the white rind. Cut into squares or strips about 3/4 to 1-inch thick. Cover with brine made by mixing salt with 3 quarts of cold water. Add ice cubes. Let stand 5 or 6 hours or overnight.
Heat sugar in a 12-inch heavy skillet, over medium heat until sugar begins to melt. Reduce heat to low. Cook until turns amber in color, stirring constantly. Add boiling water slowly. Stir in oleo until well blended. Cook until thick, 3 to 5 minutes. Remove from heat. Cool 10 minutes. Stir in cream and vanilla. Refrigerate several hours. Sauce thickens as it cools. Spoon over ice cream and top with toffee.
Beat eggs and add oil and sugar; mix well. Stir in grated zucchini. Add dry ingredients and stir again. Fold vanilla and nuts in. Pour into greased and floured loaf pans. Bake at 350° for 45 minutes to 1 hour. Makes 2 medium loaves.
Dissolve jello in hot water and set aside to cool. Mix pineapple, creamed cheese and nuts well. Add coffee cream and cooled jello. Mix well. Pour into individual molds or large flat dish.
Brown pork in cooking oil, then add salt, pepper and beef bouillon. Simmer covered for 30 minutes, then add green pepper, onion and pineapple chunks. Blend sugar, pineapple syrup, vinegar, cornstarch and soy sauce together and add to mixture. Cook, stirring often for 10 minutes. Serve over hot rice. Serves 4.
Follow directions on the box. Put into 11 x 14-inch, 1 1/2 to 2-inch deep. Bake as directed on box.
Cream margarine and sugar; add eggs and beat well. Add graham cracker crumbs and milk; beat until smooth, add vanilla. Fold in coconut and pineapple; pour into oiled pan and bake for 40 minutes in a 350° oven.
Mix vanilla pudding as directed on package with milk. Add Eagle Brand milk, then fold in Cool Whip. Layer vanilla wafers, bananas and pudding mixture, ending with pudding. Makes one extra large bowl of pudding.
Combine ingredients in medium casserole dish and bake in oven at 350° until warm. Serve on hamburger buns.
Wash cucumbers. Do not peel. Cut into thin slices. Put cucumbers, onions and pepper in large container. Dissolve salt in water and pour over vegetables. Stir. Put a 2 inch layer of ice on top and let stand 3 hours. Weight them down with heavy object. Combine vinegar, sugar and spices in saucepan and bring to boil. Cook until sugar is dissolved. Drain vegetables and add syrup. Bring to a hard boil and remove from heat at once. Pack in jars. Fill to overflowing and seal at once. Store in cool, dark place. For best flavor, chill before serving. Makes 6 pints.
Cook potatoes in boiling water until just tender. Brown hamburger with onions. Drain. Mix together soup, milk and salt. Add to hamburger. Layer hamburger with sliced potatoes in large casserole. Top with cheese. Bake 30 minutes at 350°.
Pour margarine in a 9-inch baking pan. Mix flour and sugar in a bowl. Slowly add milk and stir. Pour over melted margarine, but do not stir. Spoon pie filling over batter and bake at 300° for 1 hour. To serve, top with whipped topping.
Using a 13 x 9 x 2-inch pan - Mix pie filling and pineapple, including juice, right in the pan.
Combine ingredients in a greased pan and bake in oven or to one side of the grill or on top of the stove at a very low heat until hot and flavors are blended.
Cook ravioli according to package and drain well. put in shallow casserole in layer with salsa. Top with shredded cheese. Bake at 350° for 10 minutes or in microwave 3 to 5 minutes.
Mix pineapple, sugar and flour together; bring to a boil in saucepan. Add jello; remove mixture from heat. Add cherries and let cool. After the mixture has cooled, add the bananas and nuts. Pour into baked pie shells and chill. After pies have chilled for about an hour, top with whipped cream. Makes 3 pies.
Take boxes of spinach out of freezer. Place in pot. Boil for 6 hours.
Brown chops on both sides; place in shallow baking dish. Lightly mix together bread cubes, onions, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water; pour over. Bake at 350° for 1 hour or until tender.
In a large bowl, mix both types of pineapple and sprinkle pudding on top. Let it sit for a few minutes. Add nuts and coconut and then fold in whipped topping and marshmallows. Refrigerate for a minimum of 2 hours before serving.
Mix together all ingredients, except cheese and potato chips, and place	in baking dish. Sprinkle cheese over top. When ready to	put in oven,	cover top with crushed potato chips.	Bake until heated through, 20 to 30 minutes.
Simmer 1 cup strawberries with 2/3 cup water for 3 minutes. Blend sugar, cornstarch and 1/3 cup water; add this mixture to strawberries. After this starts to boil, continue boiling for 1 minute (or until thick), stirring constantly. Add a few drops of red food coloring if desired. Cool. Spread cream cheese over crust. Put well drained strawberries on top of cream cheese. Pour cooked mixture over berries. Refrigerate at least 2 hours. Serve with whipped topping.
In large mixing bowl, put cake mix, eggs, oil and mandarin oranges with juice. Mix well. Pour into two 9-inch pans. Bake at 350° for 25 minutes or until done. Cool.
Dissolve jellos and water; cool. Put rest of ingredients through a food chopper. Add to jello mixture and chill.
Stir all together. Serve after 1 hour's refrigeration. Serves 12 or more.
Mix well. Bake in a tube pan at 300° until done. This is moist and easy to store.
Cook and stir ground beef and onions in 10-inch skillet until beef is brown; drain. Stir in taco sauce, beans and 1 cup of the cheese. Heat, stirring occasionally, until cheese is melted. Pour into serving dish. Sprinkle remaining cheese on top in a ring. Serve with your favorite chip.
Mix thoroughly. Bake at 350° for about 1 to 1 1/4 hours. Just before serving, mix in slices of Velveeta cheese and let melt. (Use as much cheese as desired).
Prepare cake mix according to package directions. Grease and flour a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Pour cake batter into pan and bake at 350° approximately 20 minutes. Let cool. Mix together the cream cheese, milk and instant pudding. Spread over cooled cake. Top with Cool Whip. Sprinkle with desired cake toppings. Refrigerate.
Mix the cake and pudding, adding oil and sherry. Mix in eggs, one at a time, adding nutmeg at the last. Grease and flour a Bundt pan. Bake at 350° for 45 to 50 minutes. Remove cake from pan and let cool. Sprinkle powdered sugar over top.
Cook chicken breasts until tender and take chicken off bones. Mix Pepperidge stuffing with 1 stick of melted margarine and half the broth. Pat 1/2 of this mixture in bottom of 9 x 12 baking dish and save remaining for topping.
Add eggs, 1 at a time, to sugar and beat thoroughly after each addition. Add pecans, salt, vanilla and Karo syrup. Pour in unbaked pie shell. Bake in 350° oven 45 minutes to 1 hour.
Saute bacon; remove and put in baking dish. Saute celery and onion; put in dish over bacon. Add drained mushrooms. Saute chicken strips and put over vegetables. Put red potatoes over chicken. Pour tomatoes over all; cover and bake at 300° for 1 1/2 hours.
Beat first 4 ingredients lightly. Add flour, baking soda and potato chips. Drop by teaspoon on ungreased cookie sheet, 2 to 3-inches apart (they spread out during baking). Bake at 350° for 11 to 12 minutes.
Heat oven to 425°. Divide thawed dough in half; roll and stretch each half into 10 to 12-inch circle on round pizza pan. Turn up edges 1/2 inch and pinch. Brush circles with oil. Sprinkle with Mozzarella cheese. Mix tomato sauce, onion, salt, oregano and garlic powder. Pour on circles. Top with Cheddar cheese. Decorate with overlapping pepperoni slices, green pepper strips and olive slices for face. Bake until crust is brown, 20 to 25 minutes. Makes 2 pizzas.