HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix everything together. Pour into lightly greased and floured pan (13 x 9 1/2-inch). Bake at 350° for 35 minutes in your preheated oven. Let the cake cool for 10 to 15 minutes before cutting into squares.
Brown ground beef and onions together in skillet. Drain fat. Add green chilies and rice, stirring to mix well. Pour half of the mixture in a casserole dish. Add the grated cheese. Spread out over mixture. Add remaining mixture over cheese. Add bread crumbs to top. Put into oven to brown crumbs at approximately 350°. Serves 5 to 6 people.
Mix first 3 ingredients together well and mash out into the bottom of 9 x 13-inch baking pan.
Prepare cake mix according to package direction making two 8 x 9-inch layers. Cook according to box directions. When layers of cake are completely cool, split in half horizontally to make four layers. Try to cut as evenly as possible to avoid being lop-sided. While cake is cooking, combine sugar, sour cream and coconut with the whipped topping and chill. Before putting cake together, reserve one cup of sour cream mixture for sides of cake. Brush off any loose crumbs to keep from getting into the topping. Spread on top of each layer and sides. Seal cake in an air tight container and place in refrigerator. Best and more moist if cake sets for three days before serving. Super simple and sooooo good!!!
Thread veal or pork cubes onto short skewers. Combine crumbs and seasonings. Combine egg and milk. Dip meat in egg mixture, then in crumbs. Brown slowly on all sides in hot shortening. Dissolve bouillon cube in 1/2 cup boiling water. Add to meat, cover and bake at 350° for 45 minutes. Uncover and bake 30 minutes.
Peel, pit and mash avocados in medium bowl and add lemon juice, salt and pepper. In another bowl, mix mayonnaise, sour cream and taco seasoning. In a large, shallow (glass preferably) dish, spread bean dip. Cover with avocado mixture. Next spread with sour cream mixture. Sprinkle with onions and ripe olives. Cover with cheese and serve with corn chips for dipping.
Grease and flour 9 x 13-inch pan; sprinkle coconut and pecans in bottom of pan. Mix cake mix according to directions and pour over coconut mixture. Mix cream cheese, margarine and sugar. Spoon over top of cake. Bake at 350° for 40 to 50 minutes.
Blend together the cream cheese and mayonnaise. Stir in pecans, salad olives, olive juice and pepper; do not add any salt. Mix well. This filling will, at first, be slightly mushy. After a few hours of refrigeration, it will be of spreading consistency. Keeps well up to 2 weeks in the refrigerator.
Mix all ingredients together well. Roll into small balls. Bake at 450° on broiler pan until brown. Drain on paper towels. May be made ahead and frozen, but reheat before serving.
Saute bacon in large skillet until almost crisp. Add onion; cook until bacon is crisp and onion is soft. Stir in poultry seasoning, celery salt, garlic salt and onion salt. Put cubed bread in large bowl. Pour bacon mixture and egg over it. Mix until well blended, using 2 forks. Add chicken stock to make a very moist but not wet mixture.
Saute mushrooms in melted butter for 5 minutes. Add salt and pepper. Cool for 15 minutes. Add scallops, sour cream and parsley. Place in casserole, top with bread crumbs. Dot with butter and bake at 350° for 30 minutes or until brown.
Cut up onions and cook in oil or fatback until done. May add a little water to keep from sticking. Add condensed tomato soup, then tomato juice. May use all soup or all juice and add catsup to thicken. Salt fish lightly before putting into stew. Add black pepper generously. Add sugar if too sharp. Add Worcestershire sauce. Let come to a boil and then add fish and boil again. Cut down heat and let simmer (cooking time will depend on size of fish). When fish becomes flaky, stew is done. Will serve about 15 people.
Mix dates and sugar with melted butter and cook over low heat until dissolved, stirring constantly. Pour over Rice Krispies and pecans. Roll into balls and then roll in powdered sugar.
Mix the flour	and salt; cut in shortening. Add water and mix. Roll	out 1/4 inch thick to fit a 1 1/2 quart dish. Cut into 4 triangles.	Bake on cookie sheet at 450° for 10 to 12 minutes.
Cook chicken breasts until tender. Break into small pieces and layer in baking dish. Pour cream of chicken over chicken breasts. Layer stuffing, then add butter (melted) and broth over stuffing. Bake at 350° until top is brown.
Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk. Heat to boiling. Remove from heat and cool to lukewarm. Gradually stir in confectioners sugar. Place pan of frosting in bowl of ice and water. Beat until of spreading consistency. If frosting is too stiff, heat slightly, stirring constantly. Fills and frosts two 8 or 9-inch layers or frosts a 13 x 9-inch cake.
Cream together in a 30-quart mixer the first 3 ingredients. Add eggs to mixture. Blend in flour, soda and salt. Add oats and coconut; mix well. Add last 3 ingredients. Beat only enough to blend. Place 5 rows by 7 rows on an 18 x 26 x 1-inch sheet pan, using a #30 scoop. Bake 10 to 12 minutes at 375°. Yields 525 cookies.
Put large skillet on grill. Let skillet get hot. Put 1/4 of the bottle teriyaki sauce in skillet. Slice steak at angle and place the sliced garlic into the cuts in the steak. Place steak into hot skillet and turn often until steak is the way you like it.
Blend cream cheese and margarine. Add eggs and blend well. Add sugar. Slowly add flour to mixture. Beat well. Add flavorings until blended. Preheat oven to 300°. Cook in well-greased Bundt pan for 90 minutes. Check with toothpick until it comes out clean.
Freeze meat 1 hour to firm to make slicing easier; slice into thin strips. In small bowl, combine soy sauce, sherry and cornstarch; mix well. In large skillet over high heat, cook pepper and onion in oil until tender-crisp. Add meat mixture; stir fry until meat loses its pink color and sauce thickens slightly. Add tomatoes; heat through. Serve over rice. Makes 4 servings.
Mix butter and shortening. Cream brown sugar, white sugar, eggs and vanilla. Sift and add flour, soda and baking powder. Blend oatmeal, coconut, chocolate chips, cornflakes and M&M's. Drop by 1/4 cup measuring cup. Bake at 350° for 15 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. Pour pineapple in pan and spread evenly. Add cherry pie filling and cover pineapple as much as possible. Crumble dry cake mix over fruit fillings. Sprinkle the walnuts over top and place butter slices on top of nuts, evenly over entire cake. Bake in preheated oven for 1 hour. Makes 12 servings.
Mix all ingredients together. Pour over chicken. Bake at 350° for 1 1/2 hours or longer until cooked.
Melt in double boiler the chocolate chips, sugar and milk. Stir to mix. Let cool slightly, then beat in the egg yolks, 1 at a time, and add vanilla. Whip the egg whites until stiff. Fold into chocolate mixture. Pour into baked pie crust and chill thoroughly. Top with Cool Whip.
Cream shortening, sugar and eggs until light. Sift dry ingredients together. Add to creamed mixture alternately with applesauce. Add nuts, raisins and cut gum slices. Bake 1 1/2 hours in a 325° oven in greased, paper-lined pan.
Mix Kool-Aid and sugar. Add pineapple juice. Place in punch bowl. Add pineapple and sherbet. Pour ginger ale over sherbet.
Cook sugar, cornstarch and water until clear. Stir in jello. Let cool. Place fresh strawberries into the baked pie shell. Pour jello mixture over the berries. Serve with Cool Whip.
In heavy skillet, melt butter. Add celery, onion, green pepper and broth mix; stir and cook until onion is transparent. Transfer to a greased 2 1/2-quart casserole. Add remaining ingredients; stir. Bake at 450° for 30 minutes or until top is golden. Makes 6 servings.
Combine all ingredients in a shallow 2-quart baking dish. Bake, covered, at 350° for 45 minutes. Stir well and bake, uncovered, 15 additional minutes or until liquid is absorbed and rice is tender. Yield: 6 to 8 servings.
Brown chicken and onions in oil. Add tomatoes and water. Simmer 1 hour. Remove chicken. When cool, remove bones and cut up chicken. Add chicken back to pot and add remaining ingredients except bread crumbs. Simmer 1 1/2 hours.
Bring pineapple to a boil. Remove from heat and dissolve jello in pineapple. Cool. Add Cool Whip; fold in well. Add buttermilk and nuts. Refrigerate all day or overnight.
Mix margarine, flour and 2 tablespoons sugar until well blended. Press into a 9-inch pie pan. Bake at 375° for 12 minutes; allow to cool. In a saucepan, mix 1 cup sugar, Jell-O, water, cornstarch and a dash of salt. Bring to boil; boil slowly for 5 minutes. Let cool completely. Add the sliced strawberries. Pour into pie shell; refrigerate until set. Serve with whipped cream.
Blend - Cook in double boiler until custard like. Keep refrigerated because of eggs. Can - Seal when hot.
Start with 2 cups of macaroni and boil until soft, about 10 minutes. Then drain. Chop cheese into cubes. Chop onions. Drain tuna well and remove from can in shreds, not chunks. Add 1/2 cup mayonnaise. Mix together and then add macaroni while hot. Put into casserole dish and pack in if needed. Then salt and pepper top. Add butter, cubed, to top and push bread crumbs into top with fingers. Bake 30 minutes at 375°.
Combine all the ingredients in a saucepan and heat until blended and smooth. Pour on chicken and baste.
Melt butter in 10 or 12-inch skillet; add all ingredients and mix well. Cover and cook until vegetables are tender (approximately 10 minutes), stirring occasionally. Do not overcook. Serves 8.
Mix and press in a 9 x 13-inch pan. Bake 20 minutes at 325°. Cool good.
Mix jello, water and 2 tablespoons sugar. Let jell. When jelled, add pineapple and blueberries. After setting, top with sour cream, cream cheese and powdered sugar.
Mix together and put in a freezer container (oblong approximately 14 inches long, 4 inches wide and 3 inches deep, with lid). Tupperware celery keeper is perfect. Freeze. Makes a light dessert. Serves 8 to 10 people.
Fry fresh hamburger or sausage until done. Drain off liquid. If canned meat is used, take it out of jars and cut into chunks. Grind pickles and onions, then mix meat, pickles, onions, cheese and salad dressing together. Spread bread with salad dressing mixture. Now put another slice on top. Beat eggs and milk. Dip both sides of bread in this and brown well in skillet.
Wipe ribs with a damp paper towel. Bake on rack in shallow pan at 450° for 35 minutes. Combine remaining ingredients in pot and cook until slightly thickened. Remove rack from roasting pan; drain grease. Put ribs in bottom of pan; pour sauce over ribs. Cover tightly with foil. Bake 1 1/2 hours at 350°.
Brown onion in butter. Cube potatoes. Cook all in large skillet, turning once or twice. (Layer ingredients in skillet in order given. Cook until potatoes are tender.) I use an electric skillet.
Mix first four ingredients. Spread in 9 x 13 greased and floured pan. Next mix remaining ingredients. Spread on top of first layer. Garnish with nuts if desired. Bake at 325° for 1 hour.
Mix sugar, oil, egg, juice and warm water. Add peel, nutmeats, flour and baking powder. Fold in cherries. Pour into greased loaf pan. Bake 1 hour at 325°. Cool.
Sift first 8 ingredients together; set aside. Combine sugar, shortening and eggs; add juice and prunes. Blend in dry ingredients. Add nuts. Let stand for 20 minutes. Bake in 2 well-greased small loaf pans in medium oven for 35 minutes or until done.
Bake at 350°, center rack in oven; use 3 x 9.
Prepare rice as on directions of package. Saute onions in 2 tablespoons of butter. Combine rice, onion, apple and egg and other seasonings. Stuff the hens with rice and 1 tablespoon butter. Bake at 375° for 2 hours.
Mix ingredients in order listed. Mix well. Pour into prepared muffin tins. Bake 20 minutes at 375°.
Mix tapioca with tomato sauce and juice. Put all ingredients into large casserole or Dutch oven. Cover and bake 5 hours at 250°. Makes 6 servings. Recipe can be doubled.
Cut off beet tops, leaving 1-inch of stem. Also leave root. Wash beets; cover with boiling water and cook until tender. Remove skins and slice beets.
Stir sugar, salt, syrup and peanuts. Cook on High 4 minutes. Remove. Stir, then cook 4 more minutes on High. Stir in butter and vanilla. Cook 2 minutes on High. Add baking soda quickly; stir until light and foamy. Pour into a lightly greased cookie sheet very thin. When completely cool, break into pieces and store in an airtight container. Do not double.
Cream together butter and powdered sugar. Add egg yolks, chocolate, salt, vanilla and nuts. Fold in egg whites. Grease a 9 x 13-inch pan and put graham cracker crumbs on bottom. Pour on filling and freeze 2 hours. Spread ice cream on top; sprinkle with crumbs. Freeze.
Blanch the broccoli and cauliflower in boiling water. Drain and set aside. Heat the butter in a saucepan. Saute the onion, carrot and mushrooms until tender. Add flour and stir. Cook for 2 minutes. Add the cream, broccoli and cauliflower. Reduce to a simmer.
Place cream cheese, milk, dressing mix and dill weed in blender and blend until smooth. Store, tightly sealed, in refrigerator. Serve dip with vegetables and breadsticks.
Mix ingredients thoroughly; shape firmly into loaf in shallow baking pan. Bake at 350° for 1 hour. Top with tomato slices and 1 1/2 cups shredded mild cheese. Bake 15 minutes more. Serves 8.
Melt chocolate squares and oleo. Mix with all other ingredients. Pour into a greased oblong pan. Bake 45 minutes at 350°.
Put stew beef in a buttered casserole. Sprinkle with salt and pepper. Add onion, carrots and potatoes. Pour tomato soup over top. Cover tightly and bake at 275° for 4 hours.
Mix softened cream cheese, milk, powdered sugar and peanut butter. Fold in Cool Whip and pour into pie shells. Freeze one hour. Sprinkle with syrup and peanuts. Refreeze.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with bananas, blending well after each addition. Stir in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) for 45 to 50 minutes or until done. Remove from pan; cool on rack. Wrap and store overnight.
Mix together and spread on cookie sheet first 3 ingredients. Melt butter, sugar and Karo syrup. Boil 2 minutes. Pour over mixture and mix to coat. Bake at 275° for 10 minutes. Stir; bake 10 more minutes. Cool on grocery bag.
In a 2-quart pitcher, stir together the chilled juice cocktail and the lemon juice. Slowly pour in ginger ale. Add the fresh raspberries.
Dissolve marshmallows in milk in a double boiler. Cool and blend in the whipped cream and the strawberries. Put in a large flat glass dish and sprinkle with cookie or graham cracker crumbs. (Put the crumbs on the bottom.) Chill. Enjoy.
In a large bowl, combine sugar, oil, eggs, flour, zucchini and vanilla. Mix well. Add salt, baking soda, baking powder and rolled oats. Mix until well blended. Fold in walnuts. Spoon batter into a greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Mix together. Bake at 325° in greased loaf pan for 35 minutes.
Mix together all ingredients well; shape into small to medium size balls. Brown on all sides in skillet in olive oil. Cook in favorite tomato sauce recipe.
Combine soup and mayonnaise; prepare stuffing according to instructions on package. Layer broccoli, chicken, sauce and stuffing. Bake at 350° for 45 minutes to 1 hour.
Wash large firm cucumbers and put them in a gallon glass jar. Mix together salt, pickling spice, alum and vinegar; pour over cucumbers. Fill jar with water and put lid on. Let set 60 days at room temperature. It can stand longer.
Turn on oven and set at 350°. Mix in a 1 1/2-quart bowl all ingredients. With 2 teaspoons, drop mixture on greased cookie sheet. Bake about 15 minutes or until cookies are slightly puffed but still soft. Yields 4 dozen.
Melt butter and marshmallows in large, plastic mixing bowl in microwave for 1 minute. Stir in vanilla and mix well. Pour in cereal until evenly coated. Press in cake pan and refrigerate until cool.
Mix milk, Cool Whip and lemon juice until creamy. Add fresh strawberries and mix well. Pinch sponge cake into bite-size pieces and add to the mix. Mix well. Chill for 6 hours.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups, or grease entire baking cup generously. Mix baking mix, wine, oil and egg with fork. Beat vigorously 30 strokes. Stir in remaining ingredients. Divide batter evenly among cups. Bake about 20 minutes or until golden brown. Yields 1 dozen muffins, 150 calories per muffin.
Wash and thinly slice the potatoes. Mix the oil and the soy sauce and whisk until blended. Using either a pastry brush or a spray bottle, brush or spray the slices on both sides lightly. Lay the slices on a baking sheet. Do not overlap. Broil at the middle level for 7 minutes or until golden brown. Turn and broil for 3 to 5 more minutes until golden. Broiling time will vary, so watch the chips. Dark chips will be bitter. Season to taste, if desired. If made in advance, chips can be reheated in the oven.
Combine all ingredients except lemon slices in saucepan. Bring to a boil, stirring constantly. Reduce heat. Simmer 10 minutes. Remove cinnamon sticks and cloves. Garnish with lemon slices. Serve at once. Makes 8 servings.
Sprinkle dry Jell-O into Cool Whip and mix. Add cottage cheese, drained fruit cocktail and nuts.
Melt in microwave or double boiler the Velveeta cheese and cream cheese. Fry and drain the hamburger. Mix the hamburger, cheeses and salsa in crock-pot; simmer until ready to eat.
Mix all ingredients together. Stir by hand. Makes 2 loaves. Bake at 350° for 25 to 30 minutes.
Mix first 3 ingredients together like crumbs. Save 1 1/4 cups for topping To remaining crumbs, add buttermilk and baking soda.
Mix all ingredients except the cheeses. Place dip in an ungreased casserole. Put shredded cheese on top and bake in a 325° oven for 20 minutes. Serve with tortilla chips or dip size Fritos.
Dissolve sugar in milk; heat, but do not boil. Add beaten eggs and vanilla. Add enough half and half to fill can. This is for a 1-gallon hand turned or electric freezer.
Cream cheese and butter with hands until smooth. Then work in dry ingredients until firm dough is made. Run through star-shaped cookie press. Bake at 375° until light brown.
Place 5 to 6 large boneless chicken breasts in baking dish. Pour mixture over chicken. Cover. Bake at 350° for 1 hour.
In large bowl combine chicken, yogurt, salsa and cumin; stir gently. Stir in pepper, cilantro and green onions. Line pita half with lettuce. Spoon chicken salad mix evenly into pockets. Sprinkle toppings over chicken salad mix. Serve immediately. When using nonfat yogurt, drain excess liquid by placing yogurt in a coffee filter for 5 minutes.
You can freeze 2/3 of the mixture for later and just make 1/3.
Soak the beans overnight. Put half into bean pot. Put the salt pork in center, then put the rest of the beans on top. Add sugar, salt, pepper, mustard, molasses and 6 cups cold water. Cover and put in an oven at 325° for 8 hours, adding more water when necessary.
Cream butter and sugar thoroughly (at least one minute at creaming speed). Add eggs and vanilla and beat until creamy. Combine flour, baking powder and salt. Add to mixture. Shape dough into 1-inch balls. Roll in chopped pecans. Place on greased cookie sheet and flatten with a tumbler that has been dipped in sugar. Bake at 350° for 8 to 10 minutes.
Mix all ingredients together until artichoke hearts fall apart and are well blended. Bake in buttered casserole at 450° for 30 minutes or until top is nicely browned. Serve with Stone Wheat crackers while warm.
Put flour in a large bowl. Make a well in center of it. Add shortening and milk to well. Mix well and roll out on floured surface. Cut out small biscuits (small juice can works well). Bake in a 425° oven until golden brown. Makes about 3 dozen.
Mix all ingredients except wax and morsels. If still dry, add extra half stick butter. Form into balls. Place on foil lined cookie sheet with a toothpick in each ball. Freeze overnight. Next day, grate wax and melt in a double boiler together with chocolate morsels. Dip frozen balls into chocolate. When dried, remove toothpick and enjoy!
Separate crescent rolls into two pieces. Flatten and pinch together seams. Brush pepperoni stick with egg yolk and cover with flour. Place on flattened rolls and tuck ends under. Repeat with second pepperoni stick and remaining half of rolls. Bake on ungreased cookie sheet at 350° for 15 minutes or until golden brown. Cool about 5 minutes and slice into 1-inch pieces.
Sprinkle salt in a medium skillet and place over medium heat. Add beef, garlic and spices. Cook and stir with a fork until meat crumbles and loses its pink color. Stir in remaining filling ingredients, remove from heat and cool.
Mix first 5 ingredients. Bring to a boil; let simmer 10 to 15 minutes. Combine 1/4 cup apple juice and cornstarch until thickened. Pour over apples and let simmer another 2 minutes or so. Set aside to cool, then pour into a graham cracker pie crust. Put in refrigerator to cool. May top with Cool Whip and a sprinkle of cinnamon when ready to serve.
Cut pickles in 1/4-inch slices and pack into quart jars with 2 pieces of celery and 2 pieces of dill and some onion slices in each jar. Broil syrup and pour hot over pickle slices in jar. Seal. Let cure at least 30 days before eating. Makes 4 quarts.
Sprinkle ham, cheese and onions in greased pie plate. Beat remaining ingredients until smooth, (15 seconds in blender on high speed or 1 minute by hand beater). Pour into plate and bake until brown. Can also add turkey, chicken, broccoli, mushrooms or spinach.
Place crushed crackers, cooked broccoli and cauliflower in large casserole dish and give it a toss. Then cut up cheese and toss through mixture. Sprinkle bread crumbs over and pat margarine on top around casserole. Bake at 350° about 10 minutes until cheese is melted.
Melt the morsels in top of a double boiler. Add other ingredients and stir. When well mixed, drop by teaspoon onto waxed paper. Cool about 1 hour.
Combine and heat soup with seasonings and broth, mixing well. Cover bottom of 13 x 9-inch baking dish with chips, then layer of chicken, half of sauce and half of cheese. Repeat, ending with cheese. Bake 20 to 25 minutes at 350°.
Mix all dry ingredients together. In a separate large bowl, mix wet ingredients. Combine wet and dry mixtures with mixer. Spray muffin pan with Pam. Bake at 350° for 20 to 25 minutes. Makes 30.
Rub beef with vinegar. Sprinkle with salt, pepper, garlic salt and paprika. Brown in roaster (uncovered) at 350 degrees for 1 hour. Add water and cover meat with onion. Lower oven to 300 degrees, cover and bake another 4-5 hours. For a smaller roast, cook about 2 1/2 hours to 3 hours (approximately 1 hour per pound). Cool and thinly slice, then reheat in juice.
Combine in casserole dish and bake uncovered at 450° for 20 minutes.
*Really start out with small amount, to your taste. Same applies to apricot preserves.
Cut pound cake into 1/2-inch cubes and layer in 9 x 13-inch pan. Spoon over prepared vanilla pudding, spreading evenly. Layer second pound cake cubes and spoon lemon pudding evenly. Top with blueberries. Top with Cool Whip when serving.
Combine all ingredients. Place in a 1 1/2-quart casserole. Bake at 400° for 30 minutes or until brown. Serves 4.
Cut raw chicken into cubes. Cook at medium high in butter until slightly brown and almost done. Add cream of chicken soup and about 3/4 can of water. Mix well. Cook about 5 minutes. Add salt, pepper and garlic powder. Mix well. Add carrots; cook 5 minutes. Turn down to medium low heat. Cover and cook until carrots are almost done, stirring occasionally. Add peas; cook about 10 minutes. Add dumpling mixture in spoonfuls on top. Cover and cook for 12 minutes. Do not lift lid until 12 minutes is up. Serve stew on top of dumplings.