HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in a pot and cover with water: bring to a boil. Cook until tender. Drain potatoes and beat until they are light and fluffy. Beat in butter and cream cheese, cut into small pieces. Beat in sour cream and seasonings. Put into a greased 9 x 13 inch casserole dish and refrigerate. Bake at 300° for 20 minutes.
Shred cabbage and chop bell pepper. Mix cabbage and bell pepper together. Salt cabbage and pepper. Let set for 15 minutes. Drain. Mix dressing (Miracle Whip, vinegar, sugar, pepper and milk). Pour over cabbage mixture. Mix well. Chill before serving.
Mix all together. Drop by teaspoonful onto cookie sheet. Bake at 375° for 10 minutes. Makes 5 dozen.
In large skillet fry bacon over medium heat until almost crisp. Cut bacon into 2 inch pieces. Add chopped onion to bacon and grease; cook until onion is tender. Pour off about 1/3 of grease. Mix in peas with juice. Pour bacon mixture into large pot of cooked and drained ditalini. Sprinkle with cheese. Serve with tossed garden salad and crispy garlic bread; outrageous!
Melt margarine in dish you plan to cook it in. Add sugar, flour and milk. Mix well. Pour fruit in middle of dish. Bake in a 350° oven until done, about 35 to 40 minutes.
Mix together cake mix, jello and flour and add Crisco, eggs and water. Beat until blended and add strawberries. Put into 3 cake pans that have been greased and floured. Bake at 375°.
In a large bowl, combine the first 12 ingredients; mix well. Press into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour. Drizzle top of loaf with ketchup. Bake 15 minutes more or until no pink remains. Makes 6 to 8 servings. Taken from "Taste of Home" magazine.
Mix. Spoon into muffin tins. Sprinkle with sugar. Bake at 400° for 20 minutes.
Mix soups, rice and water. Place in greased 9 x 13-inch cake pan. Lay pieces of chicken on top of rice mixture. Sprinkle 1/2 package of dry onion soup mix over chicken. Seal tightly with foil and bake 2 hours at 325°. "Do not peek." Take foil off after 2 hours and leave in oven for 15 minutes with oven turned off.
Place the leg of boar in a large pot. Brown onions in a skillet in cooking oil and add these along with the garlic, a pinch of marjoram, parsley, wine, salt and pepper to taste. Cover and simmer for 3 hours. Serve with horseradish sauce.
Combine all but last 2 ingredients. Put chocolate bits and nuts on the top, before you cook. Put this in a pan (13 x 9-inch) and bake in oven at 325° for 45 minutes.
Split rolls (not individually but as a package). Spread top and bottom with mixture of margarine, mustard, poppy seed, onion and Worcestershire sauce. Add sliced ham and top ham with cheese slices. Place parts of rolls together. Wrap tightly in foil and heat 10 minutes at 400°.
Cut rabbit in serving pieces. Wash partially and cook in boiling water, simmering 20 minutes. Add salt, pepper and onion according to taste.
Cover cookie sheet with tinfoil. Lay crackers salt side up (touching each other). Boil brown sugar and butter. Pour over crackers and bake in oven for 5 minutes on 400°. Remove crackers from oven. Pour chocolate chips evenly over crackers. When chips melt, smooth to cover all cracker. When totally cooled, break apart.
Mix together Wesson oil, sugar, eggs, vanilla, flour, cinnamon, soda and salt. Add apple slices, pecans and coconut. Bake in loaf pan at 350° for 1 hour.
Sprinkle chicken with salt, poultry seasoning and sage. Slightly brown chicken in oil on both sides. Mix together soup and mushrooms with any liquid. Pour over chicken in skillet. Cover and simmer over low heat 15 to 30 minutes. Serve over rice.
Stir together margarine, sugar and milk in saucepan; bring to a full boil, stirring constantly, for 5 minutes. Remove from heat. Pour in chocolate and stir until melted. Add other ingredients; stir until blended. Pour in a 9 x 9-inch pan. Cool and cut in squares.
In a large frying pan, brown the sausage and onion until thoroughly cooked, about 10 minutes. Drain. Stir in remaining ingredients. Simmer one minute. Spoon over crust. Bake at 400° for 20 to 30 minutes until filling is hot and bubbly.
Combine all ingredients; bring to a boil. Serve with crackers or Fritos and cheese.
Place chicken in a casserole. Pour sauce over chicken. Bake at 350° for approximately 1 hour, depends on the size of the pieces of chicken. Serve over rice.
Crust: Mix flour, margarine and nuts with pastry blender and press into 9 x 13-inch pan. Bake 20 minutes at 350°.
Saute onions and pepper in a little water until soft. Combine all ingredients and pour into a buttered 2-quart casserole dish. Bake in a 350° oven for 1 hour or until brown. Serves 8 to 10.
Cut dates, nuts and candy in small pieces. Add coconut and melted butter and pour over mixture. Mix eggs, sugar, flour, soda and milk and pour over the other mixture. Mix well. Bake in tube pan at 300° for 2 hours.
Eggs should be beaten and margarine should be melted. Add all ingredients together in baking dish. Bake at 350° for 1 hour.
Chop bacon and onion; saute until nearly done. Drain off about 1 cup liquid from beans and put beans into 5-quart casserole dish. Add fried bacon, onion and drippings; stir. Add 1 teaspoon pepper; stir. Add 1/2 the sugar; stir. Add pepper and garlic salt; stir. Add rest of sugar and salt; stir. Sprinkle rest of pepper over top. Bake at 350° for 1 1/2 to 2 hours, uncovered.
Sift flour, baking powder, soda and salt together. Gradually add sugar to shortening and continue beating until light and fluffy. Add flour mixture alternately with bananas, a small amount at a time, beating after each addition until smooth. Turn into well-greased bread pan, 8 1/2 x 4 1/2 x 3-inch and bake in a moderate oven at 350° about 1 hour and 10 minutes. Makes 1 loaf.
Preheat oven to 350°. Mix 1/2 cup margarine, brown sugar and flour until the texture is like fine crumbs. Press firmly into ungreased 9 x 13-inch pan. Sprinkle pecans on top. Set aside.
Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat fat or oil (1 inch deep) to 375°F in large skillet.
Combine all ingredients, except vinegar and sugar. Heat vinegar and sugar in a saucepan to boiling. Pour over all ingredients and mix well. Cover and refrigerate.
In saucepan, cook onion in butter until tender. Add sugar and flour to saucepan. Stir in vinegar and beet liquid until there are no lumps. Cook over medium heat until thickened, stirring constantly. Add beets; salt to taste. Heat.
Mix all ingredients together for 2 minutes and pour into greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool 10 minutes and remove from pan. Dust with powdered sugar.
Whip cream, using 2 teaspoons sugar and 1 teaspoon vanilla, until it stands in peaks. Place cake rounds on cookie sheet. On each piece of cake, place 1 scoop ice cream. Mound whipped cream over ice cream, covering completely. Sprinkle crushed Whoppers over tops and sides of each mound. Freeze until firm. Serves 8.
Combine all ingredients in a bowl. A wire whisk helps to mix them well. Do this 3 days ahead of serving. Mixture keeps indefinitely in refrigerator.
Combine ingredients to make thick batter. Add 3 tablespoons vegetable mix and mix well. Cut boned chicken breasts into 1/2-inch wide strips. Dip in batter and deep fry at 350° for 3 minutes. Serve with sweet and sour sauce.
Cream shortening, sugar and egg. Add vanilla and beat well. Sift together flour, baking powder and soda. Mix into creamed mixture. Add apples. Blend thoroughly. Place walnut-size bites of dough on greased cookie sheet and bake about 12 minutes in 350°.
Cook 1 chicken until tender. Save broth. Bone and cut into small pieces. Put in a 9 x 13-inch pan. Mix 1 cup broth and one can cream of chicken soup. Pour over chicken. Mix 1 cup self-rising flour, 1 stick margarine (melted), 1/2 teaspoon pepper and 1 cup buttermilk. Spoon on top of chicken. Bake 30 minutes at 400°.
Put haddock in a Dutch oven on rack. Salt and pepper fish. Slice the onion very thin and lay on fish. In frying pan, brown cracker meal in butter (enough to cover fish). Take shrimp soup and add 1 can milk; heat until warm. Pour over fish. Put in preheated oven at 375° for 45 minutes. Do not cover; baste about twice.
Cream together brown sugar and butter; add eggs and flour; add cherries, pineapple, pecans and lemon extract. Mix and bake for 2 or 3 hours at 300 degrees. (I bake mine about 2 1/2 hours.) Don't overbake.
Mix all ingredients together. Bake 1 1/2 hours at 300°F.
Chill mangos overnight. To serve, place mango sections in dessert or fruit cup. Top with coconut and sprinkle lightly with cinnamon. Serves 4 to 6.
Fry sausage and drain; cool. Mix the rest into bowl. When sausage is cool, mix together. Pour into a 9 x 13-inch pan. Bake 1 hour at 350°.
Combine the 2 cups flour, the 1/2 cup sugar, baking powder and salt; cut in butter until crumbs are the size of peas. Stir in egg yolks; divide mixture in half. Press 1/2 over bottom of a 9 x 13-inch pan. Combine apples, remaining sugar, flour and cinnamon and arrange over dough. Crumble remaining dough over apples; brush egg whites over all. Bake at 350° for 40 minutes. Cool; drizzle thin powdered sugar icing over top; cut in bars. Makes 4 dozen.
Sift together the dry ingredients and add the egg. Combine the shortening and juice and grated rind of one orange and enough boiling water to total 3/4 cup of liquid. Mix with the dry ingredients; add cranberries and nuts. Bake for one hour at 325°. Slice the next day.
Preheat oven to 350°. Cook spaghetti and drain. Cook beef and onion till brown; drain. Stir in spaghetti sauce.
Preheat oven to 350°. Beat butter, sugar, lemon flavor and eggs until creamy. Add flour and 7-up. Mix well, until all ingredients are blended. Grease or spray tube pan, lightly flour. Pour batter into pan and bake for 1- 1/2 hours or until toothpick inserted into center comes out clean. Cool before removing from pan.
Preheat oven to 350°. Open cans of crescent roll dough. Cut through the indicated perforations to make eight dough triangles from each can. Place a frankfurter in the center of each dough triangle. Have children roll the dough around the frankfurter. The dough should be molded so that it completely surrounds the frankfurter.
Roll or pat biscuits into 2 to 2 1/2-inch circles. Place on two greased cookie sheets. In small bowl, combine tomato sauce, onion, garlic powder, oregano and basil; spread over biscuits. Sprinkle with cheese. Bake at 400° for 8 to 10 minutes. Makes 20 mini pizzas. Toppings can vary according to your child's favorite. Also fun for kids to help make the pizzas.
Pour milk into large bowl. Add pudding mix, 2 tablespoons of juice and nutmeg. Beat with wire whisk, 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping. Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut in 1-inch cubes. Place 2/3 of cake cubes in bottom of 2 1/2-quart straight sided bowl. Spoon 2/3 of whipped topping over cake cubes. Top with strawberries and toasted almonds. Lay remaining cake cubes and whipped topping mixture over strawberries. Garnish with reserved strawberries and almonds. Refrigerate at least 1 hour or until ready to serve. Makes 10 servings.
Coat large no-stick pan with no-stick spray. Saute the red pepper, mushrooms, onions & asparagus over medium heat, about 5 minutes or until soft.
Mix shortening, sugar and egg well. Stir in soured milk. Blend dry ingredients and add to previous mixture. Add pecans, cherries and dates. Chill at least one hour.
In small saucepan, combine pineapple liquid and mandarin orange liquid with cornstarch; mix well. Cook over medium heat, stirring constantly until thickened. Cool slightly. In large bowl, combine yogurt, sugar and vanilla; mix well. Stir in cooled mixture. Stir in pineapple, mandarin oranges, grapes, banana and apple slices. Spoon into serving bowl. Cover; refrigerate about 4 hours or until completely chilled. Makes 12 servings.
Butter the frozen loaf of bread. Thaw loaf of bread dough, but don't let it rise (1 1/2 to 2 hours). Set aside. Crumble and brown sausage in skillet; drain well. Add remaining ingredients to browned sausage and mix well. Roll out bread dough the length of a cookie sheet and about 6 inches wide. Spread sausage mixture out evenly the length of the rolled out dough. Roll up dough and sausage in pinwheel fashion, tucking under the ends. Place on greased cookie sheet. Generously butter the top and sides of loaf. Bake at 350° for 30 minutes or until golden brown. Slice thinly when cooled.
Heat green beans to boiling. In 9 x 13-inch glass baking dish, spread green beans (drained). Spread 1 can cream of celery soup over green beans. Sprinkle with salt and pepper. Spread 1 can fried onions on top. Bake at 350° for 45 minutes. Serve hot.
Spray a 9 x 13-inch pan with Pam cooking spray. Layer frozen hash browns. Heat together evaporated milk and margarine. Pour over hash browns, just enough to cover. Sprinkle with Parmesan cheese and seasoning.
Mix first three ingredients. Let stand until room temperature. Mix next two ingredients in separate bowl; stir. Set aside and stir later. Add egg to yeast mixture. In large bowl, mix flour and salt. When all is melted and room temperature, add to flour and salt. Stir with large fork until moist and elastic. Pour in the buttered bowl. Butter a large bowl and put back in it. Cover with plastic wrap and put in refrigerator until cool. Make rolls now or later. Butter tops before letting rise in warm place until double in size. Bake at 350° for 8 minutes.
You will need 1 large Reynolds oven cooking bag (14 x 20-inch).
Combine in order as listed. Bake at 350° for 25 to 30 minutes in a greased and floured 9 x 13-inch pan. Bake until a toothpick placed in the center of pan comes out clean.
Mix Cool Whip, pudding and milk. Layer crackers and pudding in container. Spread frosting on top.
Combine all ingredients and mix well. (If dry, add more Miracle Whip and pickle juice.) Keep refrigerated until ready to serve.
Mix all ingredients lightly and bake in a 1 1/2-quart casserole dish for 40 minutes at 350°. Serves 4 to 6.
Layer the lettuce, green pepper, celery, mushrooms, onion, hard-boiled eggs and peas in glass serving dish. Combine the mayonnaise, sugar, salt and garlic powder in bowl; mix well. Spread over peas. Sprinkle with cheese and bacon. Chill, covered, for 4 hours to overnight.
Puree all ingredients in food processor. Just before serving, drizzle dressing over platter of vegetables.
Put all ingredients into blender container. Cover and process vegetables until coarsely chopped. Chill thoroughly before serving. Makes 6 servings.
Stir together remaining ingredients. Spoon over cooked carrots (drained). Store in covered container.
Combine crumbled cookies and oleo. Spread in bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes and cool.
In saucepan, saute onion in butter. Add soups, Cheez Whiz and cooked rice. Simmer. Cook broccoli according to package directions, seasoning with butter and salt. Drain. Add broccoli to soup mixture. Pour into ungreased casserole dish. Top with Progresso crumbs. Bake at 350° for 20 minutes or until brown and bubbly.
Cook fish in 1 cup vinegar, 6 cups water and 1/4 cup Old Bay. Drain.
Melt caramels with evaporated milk. Mix cake mix with water, butter and eggs. Pour 1/2 batter in a 9 x 13 pan. Bake at 350° for 10 minutes. Pour melted caramels over that. Sprinkle nuts and chips over caramels. Pour remaining batter over this and bake at 350° for 25 to 30 minutes. Delicious.
Heat oven to 425°. Place cut potatoes on cookie sheet (spray sheet with Pam). Bake for 30 to 35 minutes or until tender and golden brown, stirring once. Mix dressing, bacon, salt and pepper, onions and green pepper. Add potatoes and mix well. May serve hot or cold.
Crumble ground beef in 2-quart glass casserole. Microwave on High for 3 to 4 minutes or until lightly browned, stirring once; drain. Top with Tater Tots and minced onion. Pour mixture of soups over top. Microwave on High for 12 to 14 minutes or until heated through.
Heat oven to 350°. Beat spread and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add dry ingredients with juice, mixing well after each addition. Stir in cranberries, nuts and peel. Pour in greased and floured 9 x 5-inch loaf pan. Bake 1 hour and 10 minutes. Cool 10 minutes. Remove from pan. Cool completely on wire rack. Makes 1 loaf.
Mix pudding and milk together. Add powdered sugar and Cool Whip. Put a layer of graham crackers in bottom of large Pyrex dish. Add half of the pudding mixture, another layer of graham crackers, the rest of the pudding mixture and last a layer of graham crackers. Let chill to set to make spreading frosting easier. After frosting, cover and keep refrigerated.
Mix white cake as directions say on box. Then bake in a 9 x 13 pan according to directions. Poke holes in cake while hot and pour 1 can Eagle Brand milk and 1 small can Coco Lopez cream of coconut over cake. Ice with 8 ounces Cool Whip. Sprinkle flake coconut on top of Cool Whip.
Cream Crisco and butter. Add sugar and cream until smooth. Add egg yolks and beat well. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in vanilla. Add coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and floured 8-inch layer pans. Bake at 350° for 20 minutes. Cool on wire racks for 5 minutes before removing from pan.
In a large saucepan, combine gelatin with boiling water. Add strawberries, pineapple, bananas and nuts. Pour half the mixture into a 12 X 8 X 2 inch-baking dish. Refrigerate for 1 hr. or until firm. Spread with sour cream and spoon on the rest of gelatin mixture. Refrigerate. Cut into squares.
Drain green chilies and spread on greased 10 x 10-inch casserole. Over the chilies spread grated Cheddar cheese. Mix eggs with milk and pour over the cheese. Bake the casserole in a 350° oven about 25 minutes. (It should be bubbly and slightly browned.) Cut in pieces and serve on crackers. This appetizer can be made ahead and frozen before baking. If frozen, you will need to bake it longer.
Shape ground beef into 6 large oval patties. Grill or broil until desired doneness. Combine mushroom gravy, soy sauce and almonds. Heat and serve over patties. Makes 6 servings.
Brown pork with onion. Add garlic, salt and pepper. When browned well, mix in flour. Add a little warm water, the can of tomato sauce and banana pepper. Simmer until tender, about 1 hour. Serve on warmed taco or burrito shell. Garnish with chopped tomatoes, lettuce, additional hot sauce (if needed) and shredded cheese.
Melt marshmallows in milk over double boiler. Pour mixture over jello and stir until dissolved. Stir in cream cheese until well blended. Add undrained pineapple. Let cool. Blend in whipped cream and mayonnaise. Turn into greased 2-quart ring mold and chill until firm. Serves approximately 12. Can be made day before. Can add nuts for variety.
Cream together margarine, brown sugar and eggs. Add flour, soda, baking powder, salt and vanilla. Mix all these ingredients well. Add oatmeal and mix well. These ingredients can all be mixed in an electric mixer or by hand. Drop teaspoonful of batter into a tray of confectioners sugar. Roll batter until covered with sugar and put onto an ungreased cookie sheet. Bake at 325° for 8 to 10 minutes. For an added taste, add 1/2 cup coconut to batter. Makes 5 dozen cookies.
In large bowl, pour boiling water over oatmeal. Let stand 20 minutes. Vigorously beat in the remaining ingredients. Fill greased muffin pans 3/4 full. Bake at 350° for 20 to 25 minutes or until done. Makes about 30 medium to large size muffins.
Mix sugar and butter, then stir in nuts, raisins, cocoa, coconut and rum. Refrigerate until firm, about 1 hour. Shape into 3/4-inch balls and roll in coconut. Chill on waxed paper-lined tray. Makes about 30.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, spices and salt; add to egg mixture. Stir in oats and apples; beat well. Fold in nuts and raisins (optional). Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 15 minutes.
In large saucepan combine 1/2 of cranberry juice, all of cinnamon and cloves. Bring to boil. Simmer, covered for 10 minutes. Remove from heat. Discard cinnamon and cloves. Add remaining cranberry juice. Add apple juice and water. Pour all in 2-quart pitcher. Chill for several hours or overnight.
Brown sausage and onion in 12-inch skillet with ovenproof handle. Drain fat. Remove sausage and onion from skillet; set aside.
Drain pineapple juice and add 1/2 cup of water to jello. Boil water on stove. Put jello in bowl and put into refrigerator until it jells. (Don't let it get hard.)
Wash and peel 1 quart mushrooms; cut into dice. Stir into them 1 1/2 quarts of good rich stock, veal or chicken. Thicken with 1 tablespoon flour creamed with 1 tablespoon butter and 1 teaspoon salt and 1/2 teaspoon of pepper. At last moment, add a bit of whipped cream and croutons.
Put vegetables in bottom of crock-pot, salt and pepper meat to taste and put in pot. Add liquid. Cover and cook on low for 10 to 12 hours; on high for 5 to 6 hours. Remove meat and vegetables with spatula and thicken for gravy, if desired.
Place ice cream sandwiches in bottom of pan. Cover with Cool Whip and cherries (sparingly). Freeze. Slice when ready to serve.
Melt butter and simmer onion until soft. Stir in flour, salt and pepper. Add corn, half and half and cream. Simmer 10 to 15 minutes being careful not to boil.
Butter large casserole or 9x13-inch pan. Put rice on bottom of pan. Place chicken pieces on rice. Dilute chicken soup with 1 can of water and pour over chicken. Sprinkle with oregano, parsley flakes, garlic salt (no powder) and pepper. Dust with paprika. Cover with foil and bake 2-3 hours at 300 to 325° or 1 to 1/2 hours at 350°. Bake last 10-15 minutes without foil covering.
Mix muffin mix as directed and add creamed corn. Brown hamburg; drain grease and add taco sauce and simmer 10 minutes. Grease 13 x 9-inch pan. Pour 1/2 muffin mix into pan. Spread with meat; add cheese. Pour remaining muffin mix on top. Bake at 350° for 50 minutes.
Mix all together and pour into a hot skillet with bacon grease. Bake at 375° about 35 to 40 minutes.
Spray pan with Pam. Press croissants into a 13 x 9-inch pan. Put cheese layer, ham layer and more cheese. Pour milk and egg mixture over. Bake at 350° for 1 hour.
Combine chicken, salsa and green chilies. Fill each tortilla with a portion of the chicken mixture. Roll up and place seam side down in greased 9 x 13-inch baking dish. Pour cream over top. Sprinkle with cheese. Bake at 350° for 45 minutes or until golden and most of the cream is absorbed. Makes 6 servings. Can be made ahead of time putting cream and grated cheese on just before cooking.
Precook the first 4 ingredients until tender. Add chicken and peas and pour into large casserole dish. Mix soup and chicken broth. Pour over chicken mixture. Combine flour, milk and the melted margarine. Stir well until most lumps are gone. Pour over the chicken and vegetable mixture. Do not stir. Cook at 400° until brown and bubbly.
READ COMPLETE INSTRUCTIONS BEFORE STARTING. BE SURE PECANS ARE FREE OF HULLS AND TRASH.
Place warm water in bowl. Add dry milk and mix well. Add sugar and mix until smooth. You may find it helpful in dissolving sugar to set the bowl in a pan of hot water.
Slice tomatoes and onions. Chop up peppers. Sprinkle with salt and let stand overnight; drain. Boil the sugar and seasonings with vinegar approximately 5 minutes. (Tie spices in a bag.) Cool slightly. Add tomatoes, etc., and simmer approximately 60 minutes until a syrup forms. Pack in hot jars and seal.
Combine, then sift, the corn meal, flour, sugar, salt and baking powder. Add 1 beaten egg and 1 cup of milk; blend well. Melt oleo in baking dish. Pour in batter. Pour 1/2 cup of milk over top of mixture, but do not stir. Bake 40 minutes at 375°.