HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix everything. Be sure potatoes are separated. Spread in a 9 x 13-inch baking dish. Bake at 300° for 40 minutes. Top with Durkee French fried onions and bake 10 to 15 minutes longer.
Combine soups, broth and Ro-Tel tomatoes; blend until smooth. Place in casserole dish: layer of chicken, layer of tortillas, onion, cheese and soup and tomato mixture. Repeat layers, ending with cheese. Bake, uncovered, at 325° for one hour. Serves 6.
Cook pasta, adding snap peas last 1 minute. Drain. Warm sauce and pork, add water if too thick. Add to pasta and peas; add tomato and toss. Sprinkle with cheese.
Stir ingredients together. Cut the top off a round loaf of bread and hollow out loaf of bread. Cut the bread taken out of loaf into cubes. Brush cubes with 2 tablespoons vegetable oil and 1 tablespoon melted butter. Bake at 350° until brown. Pour cheese mixture in loaf of bread, then wrap tightly with foil. Bake at 350° for 70 minutes.
In a large saucepan, melt butter over low heat. Add onions, celery and carrots; saute until soft. Add chicken broth. Cover and simmer for 30 minutes. Add potato soup, cheese, parsley, hot sauce, salt and pepper. Stir in sour cream and simmer for 15 minutes. Add sherry and stir. Serve hot. Makes 10 cups.
Combine sugar, margarine and milk in a saucepan, bring to rolling boil stirring constantly. Boil 5 minutes, over medium heat. Stir in chocolate until melted, add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased pan. Makes 3 lbs.
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.
Mix all ingredients and pour over sausages in crock-pot. Cook on low heat for 6 hours. (You adjust the amount of each ingredient based on the amount of cocktail sausages used.)
Combine all ingredients and shake to mix well. Store in covered jar in refrigerator. Makes one pint.
Mix together. Cover and refrigerate overnight. When ready to serve, drain and season well with salt and pepper. Pour Ranch style dressing over; mix and serve.
Cream butter, oleo and cheese. Add sugar, vanilla and eggs. Beat. Add flour and beat well. Pour into greased and floured Bundt pan. Bake 65 minutes in 325° oven. No preheating.
Let milk sour until thick; when thickened, scald until it is too hot to touch. Pour into cheesecloth and let hang to dry overnight or 12 hours. Crumble curds to make fine crumbs. Mix in soda and let stand 2 hours. Place into a large skillet (preferably stainless steel) and add butter. Melt butter with curds then add cream and salt. Cook and stir until smooth. Pour in buttered container and let stand until completely cooled. Slice.
Cream together sugar, butter and cream cheese. Alternate flour and eggs (1 cup flour/2 eggs). Add vanilla and rum.
Drain juice from fruits, heat and pour over gelatin to dissolve. Cool. Add cokes. Cut cherries in half. Add cherries and pineapples to gelatin mixture.
Mix together; mixture will be soft. Make into balls. Freeze to make solid. Put in 13 x 9 pan. Bake 1 hour at 350°. When done, pour sauce over them.
Roll each biscuit until thin. Add 2 tablespoons sugar, 2 pats margarine and a little cinnamon to each biscuit. Roll up and pinch ends. Put in single layer. Sprinkle sugar on top (about 1/2 cup for 5 biscuits) and a little cinnamon. Pour milk to just cover biscuits. Bake at 350° until biscuits are done. Baste with juice while cooking. Juice will be just a little thick.
Heat oven to 350°. Grease bottoms only of 1 loaf pan. Combine flour, soda and sugar in medium mixing bowl. In another bowl, lightly beat eggs. Add oil and almond extract to eggs. Add egg mixture to flour mixture and stir well. Fold berries into batter. Pour into prepared pan. Bake for 45 to 55 minutes, until wooden pick inserted in center comes out clean. Let cool for 5 minutes before removing from pan.
Bake cake according to package directions. While cake is cooking, mix milk, sugar and 1 package of coconut. Punch holes in cake after cake has cooked. Pour mixture over cake while hot. Set overnight in refrigerator.
You will need 1 felt tip, 1 (3-inch) sharp paring knife, 1 cast metal ice cream scoop, 1 (8-inch) butcher knife, 2 to 3 large bowls and 1 (2 to 3 gallon) kettle bowl.
Cut green peppers into chunks, combine with sliced onions & cucumbers, add garlic and salt (this can be put in clean sink). Cover with ice then cover with a towel and let set at least 3 hours (overnight is best). Drain well, place in large pan. Combine remaining ingredients in sauce pan. Heat until sugar is dissolved. Pour mixture over cucumber mix. Heat to a boil & seal in hot sterilized jars. Makes 8 pints.
Mix margarine and sugar. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on greased cookie pan. Bake at 350° for about 15 minutes or until lightly browned. Makes about 30 cookies.
Cook sausage, onion and garlic until meat is brown. Stir in	crumbled meat that has been drained and add tomatoes, chiles, corn and chili powder. Simmer for 20 minutes. Spoon mixture into a greased baking dish and set aside.
Mix sausage, rice, soup and mushrooms. Put 1/2 of this mixture into buttered 9 x 13-inch casserole dish. Top with chicken pieces and then top with remaining rice mixture. Cover with buttered crumbs or croutons. Bake at 375° for 20 minutes or until brown.
Bring to a rolling boil the milk, sugar and butter. Boil 5 minutes, stirring constantly. (Syrup should form a soft ball stage when tested in cold water, 232°.) Remove from heat and stir in the chips and creme. Add nuts, if desired. Spread into a greased 10 x 13-inch cake pan. Chill until firm. Store in an airtight container.
Combine ground beef, onion and celery in a large skillet. Cook until meat is done and browned. Drain off pan drippings. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally. Serve over hamburger buns.
Preheat oven to 350°. In medium bowl combine flour, baking powder and soda. Set aside. In large bowl, mix on medium speed the sugar, brown sugar and butter until creamy. Add egg and vanilla. Beat in flour mixture until blended. By hand stir in peanuts and corn flakes until coated.
Cook ground beef with onion; drain grease. Stir in seasoning mix. Spread in pie plate. Sprinkle with chilies. Beat milk, eggs and Bisquick for 1 minute. Pour over chilies. Bake 25 minutes at 450°. Top with tomatoes and cheese. Bake 8 to 10 minutes longer.
Using the broth, cook the celery, carrots and onion for approximately 15 minutes, then add the potatoes and beef and cook until done. Then add the Prego and let simmer.
Combine until crumbly. For fruit, add and mix 3/4 cup sugar and 2 tablespoons flour. Sprinkle topping over fruit mixture. Bake at 350° for about 30 minutes. This recipe is for an 8 x 8-inch pan. If you use a 9 x 13-inch pan, use 1 1/2 times the topping recipe.
In a large bowl, combine sugar, butter, white syrup and peanut butter. Put in microwave on High until mixture comes to a boil, stirring occasionally, until sugar is dissolved. Add Rice Krispies; mix well and put in 9 x 13 pan lightly sprayed with Pam. Frost with chocolate chips and butterscotch chips melted together.
Saute celery and onion (you may use 1 cup each). Combine both kinds of bread crumbs, onion, celery, seasonings and butter. Add egg and mix lightly. Heat enough chicken stock to moisten crumbs and pour over dressing. Bake at 350° for about 40 minutes.
Mix sugar, cocoa and salt in 1 1/2-quart saucepan. Add margarine and milk; bring to a boil over medium heat. Boil for 90 seconds, stirring constantly. Remove from heat. Add remaining ingredients. Mix for one minute. Drop by spoonfuls onto waxed paper. Chill until firm.
Slice ham 1/4-inch thick. Trim off skin and part of the fat. (Save trimmings for seasoning beans and vegetables and for making red-eye gravy.) Place a little of the saved fat in a medium-hot skillet. After fat has heated, place sliced ham in the skillet and let cook for 2 minutes per side. If ham is overcooked, it becomes tough and hard.
Slice squash into 1/2 -inch slices, parboil for 3 minutes. To make filling, combine remaining ingredients, except crumbs and margarine.	Mix well. Place squash in baking dish, alternating with filling. Top with bread crumbs and dabs of margarine. Bake in 375 degree oven for 35 minutes.	Serves 6-8.
Preheat oven to 300°. Beat egg whites with baking powder until stiff at high speed, then add the vanilla extract and sugar and beat. After beating this at high speed, add walnuts and Ritz crackers broken into large pieces. Beat on medium until all is mixed thoroughly. Pour mixture into buttered pie pan and bake for 30 minutes. Let cool and serve with fresh unsweetened whipped cream. Also very good with ice cream.
In a large kettle, combine peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Makes about 5 quarts. Freezes well.
Mix all ingredients together. Put in greased casserole dish. Bake for 1 hour at 350°. This can be doubled and cooked in a 9 x 13-inch pan for a large crowd.
Mix flour, soda, salt and cinnamon together. Cream butter and sugars until smooth and creamy. Add eggs, then milk, alternating with flour. Add vanilla, oatmeal, raisins and peanut butter. Drop by the teaspoon onto a cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix margarine, flour and nuts together. Press in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Alternate layers of cabbage, onion and sugar. Combine remaining ingredients; bring to a boil. Simmer until well blended. Pour boiling liquid over cabbage mixture. Cover and let set for about 3 hours. Stir. Let set 2 or 3 hours. Refrigerate. Will keep for 5 or 6 weeks if refrigerated. Yields 15 to 20 servings.
Wash cucumbers and slice; chop onions and peppers. Let stand for 3 hours with salt over them; drain. Combine vinegar, water, sugar and spices. Bring to boil; add cucumbers. Heat thoroughly, but don't boil. Pack while hot.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie pan. Cook beef and onion until brown; drain. Stir in taco seasoning and pour into pie pan. Sprinkle with chiles. In another bowl, beat with hand mixer the milk, biscuit mix and eggs for 1 minute until smooth. Pour over beef mixture and bake 25 minutes. Remove and top with diced tomatoes. Sprinkle with cheese and continue baking for 8 to 10 minutes. Cool 5 minutes. Serve with sour cream.
Cook onion in butter until softened. Stir in remaining ingredients. Heat to boiling, then reduce heat and simmer five minutes. Spoon out cloves and discard. Brush sauce over ham steak as they grill (or any meat).
Cool scalded milk to lukewarm. Dissolve yeast in warm water and 1 tablespoons sugar. To the milk add 1 cup sugar, yeast mixture and half the flour. Beat well. Add butter, fruit, cardamom, almonds, salt, eggs and remaining flour to make stiff dough. Knead. Cover and let rise to double. Punch down and form two loaves. Let rise. When double, bake at 350° for about 1 hour.
Mix together like a meat loaf the hamburger, egg, onion and salt. Shape into	small meatballs. Combine jelly, chili sauce and lemon juice; cook until jelly dissolves. Pour over meatballs (raw). Bake in oven 1 hour at 225°. These can also be done in a crock-pot.
Cook carrots in a small amount of salted water until tender. Drain and place carrots in a lightly greased 1-quart baking dish. Combine mayonnaise, onion, horseradish, salt and pepper. Stir into carrots. Mix crushed crackers with butter. Sprinkle on carrots. Bake 30 minutes at 350°. This may be prepared ahead of time and refrigerated. Serves 8.
In large mixing bowl, cream shortening, sugar, salt and vanilla. Add eggs and beat with mixer until mixture is very light and creamy. Add flour and buttermilk and beat 2 more minutes. In small mixing bowl, mix cocoa, soda and hot water. Add to rest of batter. Put into 3 (8-inch) round pans or 1 (9 x 12 x 2-inch) loaf pans. Bake at 350° for about 40 minutes.
Place chicken in shallow baking dish, skin side down. Combine rest of ingredients and spread half of sauce on chicken. Bake at 325° for 25 minutes. Turn chicken over and add rest of sauce. Continue baking 50 to 60 minutes, or until done. Can be frozen or prepared in advance. Serves 4.
Spread in 13 x 9 x 2-inch pan the cherry pie filling and crushed pineapple. Sprinkle (dry) yellow cake mix over top. Sprinkle chopped nuts over top. Melt margarine and pour over top. Bake at 350° for 50 minutes. Serve warm or cold topped with whipped cream, Cool Whip or ice cream.
Combine all ingredients. Store in airtight container. To serve, use 2 tablespoons creamer in 6 ounces of hot coffee. Great for holiday gifts!
Combine ground beef and onion in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Add remaining ingredients, except kidney beans; cover and simmer 20 minutes. Stir in beans; continue to cook, covered, for 45 minutes. Remove cover and cook an additional 15 minutes. Yields 2 quarts.
Mix dry ingredients; add shortening and blend until crumbly. Add water. If possible allow to chill or use ice water. Roll on floured board. Makes 2 pie crusts.
Prepare chocolate cake as directed. After cake is baked, poke holes in cake and pour Eagle Brand milk over top of cake. Let it seep into cake. Warm fudge topping slightly and pour over cake. Put in refrigerator to cool.
Preheat oven to 350°. In a medium bowl, combine 1 1/2 cups of flour and 1/2 cup confectioners sugar. Cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9-inch baking pan. Bake 15 minutes.
Combine flour and salt; sift twice. Cream the butter and gradually add sugar. Add milk and vanilla; stir in the sifted flour. Blend in dates and nuts. Roll in 1-inch balls. Place about 3-inches apart on ungreased baking sheet. Bake in 300° oven about 20 minutes, until light brown. While still warm, roll in confectioners sugar. Makes 3 dozen cookies.
Preheat oven to 350°. Grease a 9-inch pie plate. Combine first 7 ingredients, beat 2 minutes on medium speed; pour into greased pie plate or pan. Place drained peaches over batter. Combine cream cheese, sugar and juice; beat 2 minutes on medium speed. Spoon over prepared pan within 1 inch of edge of pan. Sprinkle sugar and cinnamon over top and bake 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
Add sugar, salt and spices to squash and mix well. Beat eggs with milk, then mix with squash. Pour in pie shells. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 40 minutes longer or until knife inserted in center comes out clean.
Place cooked broccoli into buttered casserole dish. Place chicken on top of broccoli. Mix soup, water, mayonnaise and lemon juice together and pour over chicken. Sprinkle almonds on top of soup mixture and top with cheese. Bake 25 minutes at 350°.
Fry bacon while potatoes are boiling. Set bacon aside to cool. Drain potatoes. Put 1/2 of the potatoes into a casserole dish. Put 1/2 cheese, salt, and pepper on top. Make another layer. Crumble bacon on top. Pour melted butter over everything. Bake at 350° for 20 minutes.
Bring the syrup and sugar to a boil in a saucepan. Remove from heat and stir in peanut butter and cereal. Drop by spoonful on waxed paper and cool.
Cook chicken breasts for 30 minutes. In water with celery, onion, salt, carrots and chicken bouillon cube. Cool.
Cream butter, sugar and vanilla. Add flour and mix well. Stir in chips and nuts.
Drain pineapple juice into 1 cup measuring cup. Drain mandarin orange juice into same cup so you have 1 cup of liquid. Throw away rest of liquid. Mix 1 cup juice with dry pudding and stir well. In bowl, mix canned fruit and banana, cut into bite size pieces. Add glaze to bowl and mix well. Serve chilled.
Mix flour, egg, milk and salt; beat well. Pour slowly by small spoonfuls into boiling soup. Cook about 5 minutes. Use in any soup.
Set aside 1/4 cup cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mix; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle reserved crumbs on top, around edge of bowl. Place cherries in center if desired. Cover and chill 2 hours before serving. Yield: 12 to 15 servings.
Cream together the cheeses and the seasoning mix. Spread on large cookie sheet or round pizza pan. Then pour taco sauce over top. Layer with toppings of your choice. Serve with tortilla chips.
Mix dry ingredients together. Blend in wet ingredients until slightly moistened. Place in greased muffin tins. Bake at 400° for 15 to 20 minutes.
Drain beans and stir in butter. Mix other ingredients into the beans and pour all into a casserole dish. Bake uncovered at 350° for 20 minutes. Top with onion rings and bake 5 to 10 minutes longer.
Chop olives; combine with remaining ingredients. Chill overnight for full flavor. Preheat oven to 350°. Spread dip in shallow baking dish and bake 15 minutes.
Combine crumbs, sugar and butter. Press into 9-inch square pan. Chill. Stir chocolate and water over low heat until smooth. Beat cream cheese until fluffy. Beat in chocolate. Fold in 2 cups of the Cool Whip. Spread over crumbs. Top with cherry filling. Chill and garnish with remaining topping. Makes 9 servings.
Cook chicken and drain. Brown chicken in butter and put in baking dish. To the drippings in skillet add onions and saute until tender. Add all other ingredients and cook 1 minute. Pour mixture over chicken and bake at 400° for 1/2 hour. Baste every 15 minutes.
Combine sugar, margarine and beaten eggs in a large bowl. Mix well. Sift together flour, cocoa and salt. Add dry ingredients to sugar mixture alternately with milk, until combined. Drop spoonfuls on greased cookie sheet. Bake at 350° for 10 minutes. Remove to cooling rack. Form sandwiches by putting icing between 2 cookies.
Layer all ingredients. Bake at 350° for 1 hour. Bake, covered with foil.
Preheat oven to 325°. Mix crushed wafers, 1 tablespoon of sugar and melted butter. Press firmly into bottom of a 9-inch spring-form pan. Bake for 10 minutes.
Mix gelatin, orange juice concentrate and hot water; add sherbet, ginger ale and oranges. Pour into Jell-O mold and chill until set.
Wash, peel, core and quarter apples. Place in large heavy skillet with a little water and cook apples until slightly tender. Add sugar and oleo and cook until right consistency, being careful not to burn. Serves 6 to 8.
Sift flour. Measure. Add baking powder, soda and salt and sift again. Cream shortening. Add sugar gradually and cream together until light and fluffy. Add well beaten eggs and mix thoroughly. Add vanilla and dry ingredients alternately with milk and mashed bananas, stirring only enough after each addition to blend thoroughly. Bake at 375° about 25 minutes.
Cream together oil, sugar and eggs. Add the dry ingredients and vanilla. Fold in the apples and nuts. Pour into greased pan and bake at 350° for 45 minutes. Cool. Sprinkle confectioners sugar on top, or serve with ice cream.
Preheat oven to 350°. Combine rice, onion soup, beef broth, mushrooms and butter in an 8 x 8-inch casserole dish. Bake for 60 minutes.
Saute onion, garlic and mushrooms in oil. In large bowl, mix remaining ingredients. Add the onion-mushroom mixture to the tofu mixture. Fold gently and spoon into oiled loaf pan. Top with 1/2 cup grated Monterey Jack cheese. Bake at 350° for 30 minutes. Serves 6.
Sift flour and measure. Resift twice with soda and set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating well after each addition. Stir in dairy sour cream. Add flour mixture, 1/2 cup at a time, beating well and constantly. Stir in lemon extract and turn batter into well-greased and floured 10-inch tube pan. Use salt free shortening or fat for greasing pan. Bake in moderate oven (325°) for about 1 1/2 hours or until cake is done. Place pan on rack to cool 5 minutes. Loosen cake around edge of pan and edge of tube with dull side of knife. Press toward pan, rather than toward cake. This protects crust. Turn cake onto rack to cool completely. Serve plain. When freezing this cake, either whole or cut, wrap in several thickness of clear plastic or aluminum foil.
Thaw and drain the frozen vegetables. Combine all ingredients except 1/2 cup cheese and 1 cup onions. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Top with cheese and onions. Bake, uncovered, 5 minutes, or until onions are golden brown.
Crumble yeast cake in a cup and fill with milk. Put shortening in saucepan and melt. Add water, then the milk and yeast. (Don't have shortening and water too warm.) Mix with dry ingredients and let stand. When double in bulk, work down and cut into rolls. Let rise.
In a colander, toss zucchini with salt. Let drain for 15 minutes. Pat dry. In a bowl, whisk together eggs and mustard. Dip zucchini slices in flour, then egg mixture, then bread crumbs. Fry in vegetable oil until golden brown. Sprinkle with salt and pepper to taste. Drain on paper towels.
Preheat oven to 375°. Crumble sausage into a large skillet. Cook over medium heat for 5 to 7 minutes, breaking up clumps, until cooked through and lightly browned. Remove from skillet and drain. Spoon into 10-inch pie pan. Top with hash browns and Cheddar cheese. Beat eggs with milk and pepper. Pour over hash browns and cheese. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes until slightly puffed and a knife inserted in center comes out clean. Makes 6 servings.
Fill soup bowl 3/4 full with water. Place 2 ounces thin filet of salmon in the water; let it sink to the bottom. Break an egg into the water to rest over the salmon. Cover with Saran Wrap and place in microwave on High. Cook 1 1/2 minutes or until egg white coagulates. Remove with slotted spoon by inserting it under the salmon. Remove from water with egg on top of salmon. Place on rye toast. Add dash of paprika.
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes or longer.
Mix sugar and eggs. Then add other ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool completely.
Saute onion and celery in the margarine or butter. Drain and and retain margarine for later. (Note - Cherie's Gourmet Tip: Microwave may be used to saute the onion and celery.)
Brown ground beef, pour off excess fat. Place a layer of ground beef, layer of potatoes, layer of onion, carrot and peas in 2 1/2-quart casserole dish. Repeat layers until ingredients are used up. Pour can of chicken soup on top. Bake at 375° for 1 to 1 1/2 hours.
Combine soup, sour cream, mayonnaise and curry powder. Mix all gently until blended. Put into a 2-quart dish. Bake at 325° for 30 minutes until bubbly. I've made this so often that I believe I did invent it!
Place the turkey in a large bowl. Add the onion, parsley, garlic, bread crumbs, water, tomato paste, mustard, tamari and thyme. Mix the ingredients together, then add the eggs and mix again until well combined. Press the turkey mixture into a 9 x 5-inch loaf pan. Cover the terrine with foil. Bake at 325° for 1 1/4 hours. Remove from oven and let cool for 1 hour. Place another 9 x 5-inch loaf pan on top of the terrine and fill with dried beans or other heavy material such as a can of food, or cover with foil and top with something heavy. Refrigerate 2 to 3 days.
After cooking broccoli (according to package) omitting salt, place in a baking dish. Combine soup and cheese. Add milk, mayonnaise and egg to soup mixture. Pour over broccoli and sprinkle with buttered bread crumbs. Bake at 350° for 45 minutes or until crumbs are lightly brown.