HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Remove crusts from bread. Cut bread into cubes. Beat eggs, milk and seasonings. Stir in bread cubes, cheese and onion. Pour mixture into ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Bake, uncovered, for 1 hour or until center is set.
Mix cake mix, 1 egg and melted butter. Press into 9 x 13-inch greased pan. Mix cream cheese, 2 eggs and powdered sugar. Pour over crust. Bake 35 to 40 minutes at 350°. Sprinkle with 2 to 3 teaspoons of powdered sugar.
Melt butter in 1-quart casserole. Add all ingredients. Bake at 350° for 1 hour.
Put butter and sugar on top of stove and melt (don't boil). Arrange graham crackers in single layer on cookie sheet. Sprinkle nuts over crackers, then pour butter-sugar mixture over all. Bake at 300° about 10 minutes. Cool; break apart.
Blend wafer crumbs, sugar and melted margarine and press into a greased 9 x 13-inch pan. Bake at 350° for 10 minutes and then chill until firm.
Cook ribs until tender in water and 2 tsp. salt. Drain. Arrange in shallow baking dish. Mix all other ingredients together. Heat over low fire until jelly is melted. Cook 5 minutes. Coat the ribs well with sauce; bake at 350° for about 1 hour. Keep adding barbecue sauce until all is on meat.
Cook macaroni according to box directions. When macaroni is cooked, rinse slightly and drain. Preheat oven to 350°. Spread butter on sides and bottom of a large bowl or pan. Cut cheese into medium size cubes. Place all ingredients into bowl or pan; mix well. Bake for one hour. Let stand 10 minutes and serve.
Heat oven to 350°. Melt caramels with 1/3 cup of the milk in heavy saucepan over low heat. Mix remaining milk, margarine and cake mix in large bowl. Press 1/2 of the cake mixture onto bottom of 9 x 13-inch pan. Bake 10 minutes. Sprinkle 1 cup of the walnuts and 1/2 of the chips over crust. Top with caramel mixture spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle remaining 1/2 cup nuts and 1/2 cup chips. Bake 18 minutes. Cool completely before cutting.
Combine the honey and cinnamon. Divide into 10 greased 2 1/2-inch muffin cups. Place 3 pecan halves or chopped pecans in each cup. Place 1 pan-ready biscuit in each cup and bake according to package directions.
Drain all vegetables. Combine all vegetables in a large glass bowl. Set aside. In saucepan, combine sugar, vinegar, oil, salt and pepper; bring to boil. Cool slightly and pour over vegetables. Cover and refrigerate.
Dissolve Jell-O in water; cool to room temperature. Add oranges and juice. Chill until quite thick. Mix sour cream and Cool Whip; fold into Jell-O mixture. Pour into 13 x 9 x 2-inch glass dish. Sprinkle coconut over top. Chill until set (about 3 hours).
Cook first five ingredients together until bubbly. Keep warm while slicing rolls in half lengthwise. Spread both sides of rolls with melted mixture. Add slices of ham. Spread cheese on top of ham. Place top of rolls on top and return to aluminum pan. Heat until cheese is melted, approximately 15 minutes at 350°. Be sure rolls are covered with foil. If you plan to freeze the rolls, let them thaw before heating.
Melt butter in 8 x 13-inch pan. Mix flour, sugar, baking powder and milk and pour evenly over butter. Mix berries, sugar and water and pour over batter. Bake 30 minutes in 425° oven. Tastes great with vanilla ice cream on top.
Mix margarine, eggs, vanilla and sugar. Slowly add flour. Stir peanut butter in last. Pour in cake pan, 9 x 12-inches. Bake at 350° for 30 minutes.
Preheat oven to 375°. Brown meat; drain. Add brown gravy mix and water. While browning meat, put potatoes on to boil. When meat and potatoes are done, carefully fold potatoes into meat mixture. Spread in pie crust. Place pie crust on top. Place slits in top. Bake until pie crust is brown.
Let cucumbers, onions, salt and water stand for 2 hours. Do not rinse. Pour sugar and vinegar over first mixture and let stand for a short time. Pack in freezer box. Thaw in refrigerator.
Line bottom of lightly greased 11 x 7-inch baking dish or casserole with half of the chiles. Sprinkle half of the grated cheese over chiles. Top with remaining chiles and sprinkle with remaining cheese. Combine eggs with milk and seasonings. Pour over chiles and cheese. Bake at 350° for 30 to 35 minutes, or until lightly browned. Cool 5 minutes and cut into squares to serve.
Cook potatoes in saucepan in small amount of salted water (do not overcook). Pour off all but 1/2 cup liquid. To potatoes and liquid add the clams, milk and onion and celery soups; heat until simmering. Remove from heat, add Cheddar cheese gradually, blending well after each addition. If necessary, return to heat to finish melting cheese, do not boil.
Melt butter in a baking pan. Mix batter until smooth. Pour batter into pan. Pour fruit over batter. Bake at 400° for approximately 20 minutes or until brown.
Mix water, yeast and sugar together and set aside. Sift together the flour, powdered milk, baking powder and salt. Mix yeast mixture into dry ingredients. Knead on lightly floured board until elastic. Roll out 1/2 inch thick; cut into biscuits. Brush with melted butter and fold over. Let rise 1/2 hour. Bake at 400° for 18 minutes.
Boil carrots, scrape and cut into strips. Mix other ingredients in a baking dish and warm to make syrup. Put carrots in syrup so it covers them. Bake until candied in a 350° oven.
Combine margarine, sugar, water, raisins in large pot. Bring to boil; boil for 5 minutes. Cool to warm. Add egg and dry ingredients. Batter should be thick but not dry. Pour in a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cover with powdered sugar and water glaze.
Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Sift flour with baking powder. Add flour alternately with buttermilk to cream mixture. Stir in vanilla, coconut and pecans. Fold in egg whites. Pour into 3 greased and floured 8-inch pans. Bake at 350° for 25 minutes or test sooner. Frost with cream cheese icing when completely cooled.
Mix. Freeze for 24 hours. Set out 30 minutes before serving, then add as much ginger ale as desired.
Mix all ingredients together. Pour into 9 x 12-inch pan and bake at 375° for 30 to 40 minutes or until top springs back.
Preheat oven to 350°. Mix by hand until just combined. Pour into a greased and floured tube pan. Bake 1 hour or until done. Cool in pan 15 minutes before turning out. May also be baked for 35 to 45 minutes in a 13 x 9-inch pan.
Make pudding according to box directions and chill. Make cake according to box directions and bake in a 9 x 13 pan. When done remove from oven and flatten as much as possible while warm. While cake is baking, mix cottage cheese, pineapple, cool whip and refrigerate. When cake is cool, spread on pudding mix, then the pineapple mixture and sprinkle coconut on top. Chill at least 2 hours.
Blend shortenings and sugar together well. Add eggs, one at a time. Add flour and milk. Start with flour and end with flour. Put in greased pan in cold oven. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Spread the slices lightly with butter; cut 2 slices twice across, making 8 triangle pieces. Cut the remaining bread in cubes until you have 4 cups. Place layers of cubed bread in a buttered baking dish. Sprinkle the layers with 1 cup grated cheese. Combine and beat the other ingredients. Pour these over the bread and cheese. Place the triangles of bread upright around the edge to form a crown. Bake the dish at 350° for 20 minutes. Serve it at once.
Mix cinnamon and applesauce until mixture forms a ball, adding more cinnamon, if necessary. Knead dough on a board dusted with cinnamon. Roll out to 1/4-inch thickness. Cut with cookie cutters. Peel away excess dough and reroll to use completely.
Heat oven to 375°. In mixer bowl, beat 2 1/2 cups margarine and sugars until fluffy. Beat in eggs and 3 teaspoons vanilla, then combined flour, cocoa, baking soda and salt. Stir in oats. Drop by tablespoon on ungreased baking sheet. Bake 10 minutes or until set. Cool. In saucepan, combine chips, sweetened condensed milk, remaining 2 tablespoons margarine and 1 teaspoon vanilla. Over medium heat, cook and stir until chips melt. Immediately sandwich cookies together with chocolate mixture.
Mix all ingredients well (your hands work best). Transfer to a 9 x 13-inch baking dish; form into a loaf shape. Bake at 350° for 65 minutes. Remove from oven and allow to rest for 10 minutes before slicing.
Mix cornstarch, eggs and salt with enough sweet milk to make a hard paste. Dip chicken in mixture; fry in hot oil until brown. Place in large baking pan. Cover with Sauce for Chinese Chicken. Bake at 350° for approximately 20 minutes. Turn chicken over and cook until sauce is thick.
Cream butter and sugar well. Add eggs, one at a time. Mix soda with buttermilk and add to cake alternately with flour. Stir in dates, orange slices and nuts that have been dredged in a small amount of flour. Add coconut. Bake cake in either a greased and floured tube pan in a 300° oven for 2 hours or a greased and floured 9 x 13-inch pan in a 250° oven for 2 1/2 hours.
Cream the Crisco and sugar. Add eggs, one at a time, beating well. Sift dry ingredients. Add flour and buttermilk, beginning and ending with flour mixture. Put 1/2 cup of the flour on nuts and dates; fold nuts and dates in last.
Combine dry ingredients. Combine wet ingredients. Fold together quickly wet and dry ingredients just until flour is moistened. Spoon into greased muffin tin. Bake at 400° for about 20 minutes.
Heat oil in a large skillet or wok. Saute onion, green pepper and garlic. Stir in eggs and scramble/fry until eggs are set. Stir in rice and cooked chicken. Stir in tomato paste, water (or bouillon), basil and parsley. Simmer a few minutes. Serve hot.
Cut up fresh broccoli and cook until tender (or frozen broccoli cook according to package). Cook frozen or fresh onions in boiling water until tender. Drain. In saucepan, melt half the butter or margarine. Blend in flour, salt and dash of pepper. Add milk. Cook, stirring constantly, until thickened and bubbly. Reduce heat; blend in cream cheese until smooth. Place vegetables in a 1 1/2-quart casserole. Pour sauce mixture over and mix lightly. Top with cheese. Melt remaining butter. Toss with bread crumbs. Sprinkle mixture on top. Bake at 350° until heated through, 40 to 45 minutes.
Heat oil in a large skillet and saute chopped garlic for 1 minute. Add the ketchup and cook until color darkens. Add chopped parsley stalks and tomato juice. Cook for 2 minutes. Add lamb (or beef), drained tomatoes and beans. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove from heat; stir in arrowroot paste. Return to heat and stir until thickened. Stir in broccoli, mushrooms and pepper. Bring to a boil, reduce the heat and simmer 5 minutes. Serve with yellow rice.
Mix together the sugar, oleo and milk in double boiler. Boil until full boil, stirring constantly, until mixture forms a soft ball when dropped in cold water. Add remaining ingredients and pour into 2 buttered 9-inch round cake pans. Place in refrigerator until set. Cut into squares!
Combine cucumbers and onions in large bowl. Layer with salt. Cover with ice cubes and let stand 1 1/2 hours. Drain and rinse.
Thicken the broth with the flour, salt, pepper, and paprika. Add the remaining ingredients. Stir easily and keep warm until ready to serve. (It is good to be frozen for later use.) Serve over noodles or rice.
Mix cake as directed on back of package. Spread mix in a 13 x 9-inch pan. In a bowl, mix the cheese, eggs and sugar. Spread on top of cake mix. Bake for 1 hour at 350°. Prepare chocolate pudding as directed; spread on top of cooled cake. Top with Cool Whip.
Mix all ingredients and spread in shallow dish. Spread thin layer of salsa on top. Top with chopped onions, green peppers, tomatoes and shredded cheese.
Cut broccoli in small pieces. Put in pan with 1 cup water and steam until tender. Do not drain. Set aside. Take oleo and melt. Stir flour into oleo; cook 2 to 4 minutes. Stir constantly. Add chicken stalk; bring to boil. Add broccoli and half and half and mix together. Heat, but do not boil.
Cut off tops of green peppers; remove seeds. Wash peppers; set aside. Crumble sausage into a 2 1/2-quart casserole. Add chopped onion and mushrooms; stir well. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape.
Combine flour, 1 cup sugar and butter until particles are fine and crumbly. Pat into ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes or until lightly browned around edges. Cool slightly. Blend cream cheese, 4 tablespoons sugar, milk and eggs; fold in vanilla and pineapple. Spread over crust. Combine melted butter and coconut for topping; sprinkle over filling. Bake at 350° for about 20 minutes or until coconut is toasted and filling is set. Cool. Cut into bars.
Place 8 slices of buttered bread in 9 x 13-inch pan, butter side down. Sprinkle with ham and cheese. Layer with other 8 slices bread. Mix eggs, milk, dry mustard and salt together; pour over bread.
Brown steak on both sides. Put in a casserole dish. Cover with onion slices and soup. Cover with foil. Bake 1 hour at 400°.
Pour small amount of sauce in bottom of pan. Add by layers: noodles, sauce, Mozzarella cheese, sauce, Swiss cheese, sauce, Cheddar cheese and sauce. Top with Parmesan cheese. Bake at 400° for 30 minutes.
Melt margarine. Add milk. Then baking powder and sugar. finally, add flour until no longer too sticky. Shape into 12 biscuits. May use another cup of flour. Bake at 400°.
Combine Jell-O, sugar and cream cheese. Cut in cubes. Add 2 cups boiling water and blend ingredients. Drain pineapple and add 1 cup of pineapple juice to mixture. Stir. Chill until semi-firm. Fold in pineapple and Cool Whip. Chill until firm.
Cut off roots and stem ends of onions. Using a sharp knife one should make a deep "X" on top of each onion, cutting halfway down. Place each onion on a 6 x 6-inch piece of aluminum foil with "X" up. Bring up corners of each square. Top each with 1 teaspoon olive oil. Twist foil together tightly to completely enclose onions. Place twist up on a large baking sheet. Bake 40 minutes at 350° until tender.
Sort beans to remove debris. Rinse well, drain. In 10 to 12-quart pan bring beans, stock and spices to a boil. Boil hard for 40 minutes, stirring occasionally and adding water if needed. Meanwhile, fry up bacon. When bacon is crisp remove bits (save for later) and saute veggies until tender. After the beans have boiled, reduce heat to simmer. Add one quartered onion, salt, pepper and water if needed. Cook another hour. Add cooked veggies, cook until desired tenderness. It is perfect for using leftover meats, ham, chicken or pork could be added when veggies are. Serve with rice or bulgar wheat. Great with chopped green onion, Parmesan cheese and bacon bits. Freezes well.
Stir-fry meat in hot oil until cooked. Add broccoli, carrots and water chestnuts and water. Cover and cook 5 to 7 minutes. Add prepared sauce or seasoning mix. Heat through. Makes 3 to 4 servings.
Combine all ingredients except nuts. Beat 3 minutes at medium speed. Mix in nuts. Pour into 2 well-greased loaf pans. Bake at 350° about 1 hour.
Mix lemon juice and milk and stir. Fold in Cool Whip, fruit cocktail and nuts. Pour into ready made graham cracker pie crust. Refrigerate and let chill several hours before serving. Makes 2 pies.
Mix all together. Pour into pie shells and chill. Makes two 9-inch pies.
Will need three 8 3/4 x 4 3/4 x 2 3/4-inch bread pans.
Add the salt, milk and vanilla to the eggs. Dip the bread into this mixture and brown on each side on a well-greased hot griddle or frying pan. Serve hot.
Sift first 6 ingredients together. Stir in cheese, basil and oregano. Cut shortening into flour mixture to make coarse crumbs. Add milk, tomato paste and unbeaten egg, stirring with fork until dough follows fork around bowl. Knead on floured board 5 or 6 times. Roll dough around wieners to form cup. Place on baking sheet. Bake at 350° until brown. Yields 8 dozen.
Melt butter over low heat in a large frying pan. Saute chopped garlic, onion, chopped celery and sliced mushrooms. Add flour, salt, pepper, white wine vinegar, sugar, bay leaf, paprika, chili powder and hot pepper sauce. Cook 5 minutes or until mixture thickens. Add chopped tomatoes and liquid and simmer for 20 minutes. Add green pepper and shrimp to frying pan. Cover and simmer for an additional 10 minutes. Serve over hot rice. Serves 4.
Combine 1/2 cup of the sugar, flour and salt in top of double boiler. Add one whole egg and 3 yolks (whites for meringue). Stir in milk. Cook, uncovered, stirring constantly, until thickened. Remove from heat and add vanilla. Layer mixture and wafers and banana slices in 1 1/2-quart casserole, ending with custard. Beat whites with remaining sugar until stiff peaks. Pile on top of pudding surface. Bake at 425° for 5 minutes or until browned.
Mix ingredients and pour into casserole dish. Make topping by mixing 1 stack crushed round crackers and melted margarine. Spread topping on vegetables and cook at 350° for 30 minutes.
Precook chicken for 1 hour. Remove skin and bones and slice meat 1/2-inch thick. Thaw broccoli and place in bottom of a 9 x 13-inch Pyrex baking dish. Arrange chicken on broccoli. Mix soup, lemon juice and mayo and pour over chicken. Sprinkle with cheese and crumbs. Bake at 375° for 30 minutes. Serves 8.
Peel apples and chop; set aside. Put oil into large bowl. Add sugar, eggs and sifted flour mixture. Cook at 375° until you can push on it and it will spring back.
Rinse asparagus thoroughly. Gently bend each stalk until it snaps. Stalks should break where the tough ends begin; discard tough ends. Stand the stems upright in a double boiler or steamer over boiling water. Steam for 10 to 12 minutes or until just tender. Drain thoroughly. Arrange on a platter.
Mix all ingredients with browned and drained onions and meat. Serve over tortilla chips and top with grated cheese.
Combine all ingredients. Spread on bread rounds. Sprinkle lightly with more cheese. Brown under broiler.
Drain liquids from pineapple and cherries; save juices. In a saucepan, combine juices and bring to a boil. In separate bowl, combine packages of jello. Pour boiling juices over jello; stir to dissolve. Cool slightly. Add cola to jello and mix well. Refrigerate until thick. Add cream cheese, cherries, nuts and pineapple. Fold in. Return mixture to refrigerator until firm.
Combine all ingredients. Pack in loaf pan and cover top of loaf with the catsup or salsa. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Put in large bowl and mix until it looks like coarse cornmeal. Makes 12 cups. Use Bisquick recipes.
Brown sausage and drain. Beat eggs and add milk, salt, mustard and bread cubes. Stir with spoon. Add cheese and sausage. Put in greased 9 x 13-inch pan and refrigerate overnight. Bake the next morning. Bake glass dish in a 325° oven and a metal pan at 350° for 45 minutes.
Clean, wash, drain and slice mushrooms. Cook onion in butter until wilted. Add mushrooms and cook 10 minutes. Blend flour with some of the cream to make a paste. Stir in remaining cream; add to mushrooms. Cook, stirring constantly, until it boils. Add garlic and season to taste. Cover and simmer 10 minutes. Stir in dill.
Cook potatoes, onion and celery in as little water as possible. Mash together potatoes, onion and celery with water they were cooked in. Add remaining ingredients. Add bread crumbs last, adding as much as necessary for desired thickness. Bake in a buttered casserole at 350° for 45 minutes.
Have the butcher bone the ham. Combine fruit and wine in large mixing bowl; soak at least 4 hours, stirring occasionally. Fill the cavity of the boned ham with stuffing. Bake in 350° oven for 2 1/2 hours.
Place pickles back in jar (rinsed jar). Boil remaining ingredients for 15 minutes. Pour over pickles; seal and let stand for 3 days. Your pickles will be sweet and crispy.
Blend flour and Crisco. Add beaten egg, vinegar and water. Mix well. Makes enough dough for 2 double crust pies.
Cook macaroni according to package directions. Rinse. Keep in cold water while fixing vegetables. Drain macaroni. Add any amount of the vegetables. Mix with lite Miracle Whip and Kraft coleslaw dressing. Season with salt, pepper and celery seed. Top with sliced, hard-boiled eggs.
Preheat oven to 350°. In a medium bowl, combine muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter; stir in nuts. In a 13 x 9-inch pan, combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon and almond extract. Spoon crumb mixture over peach mixture. Bake for 35 to 40 minutes, until topping is golden brown. Serve with ice cream, if desired.
Combine first 3 ingredients. Put over low heat until chips melt, stirring frequently. Mix together other ingredients and add to first 3. Pour into unbaked pie shell. Bake at 375° about 45 minutes.
Place wings in an ungreased wok; add wine. Cook until almost all of the wine has evaporated. Add water, cover and cook over medium-high heat for 10 minutes. Add the star anise and cinnamon and cook, covered, about 5 minutes. Then add the tamari, sugar and salt. Cover and simmer for 30 minutes. Stir often so they don't dry out. You may need to add some (3 to 4 tablespoons) water. Average cooking time is 45 minutes.
Peel, core and slice apples. Combine apples and water in a Dutch oven. Bring to a boil. Cover. Reduce heat and simmer 40 minutes, stirring occasionally. Add cinnamon and nutmeg to apples. Cook, uncovered, over medium heat 10 minutes or until liquid is evaporated. Remove from heat. Stir in brown sugar. Let cool at least 30 minutes. Makes 8 servings.
Chop onion, garlic and bell pepper. Brown in skillet with cooking oil. Add ground beef and cook until done. In large saucepan, mix mushroom pieces, tomato sauce, tomatoes and salt and pepper to taste. Add ground beef mixture and simmer for 2 hours.
Drain pineapple, reserving syrup. Cream butter and sugars together, add eggs, pineapple and vanilla. Stir in rest of dry ingredients until well blended. Drop by teaspoon onto greased cookie sheet. Bake in 350° oven for 8 to 10 minutes.
Mix first 6 ingredients together. Cover with ice water and let stand for 1 1/2 hours. Mix together next 4 ingredients. Bring to a boil and let simmer for 5 minutes. Drain squash mixture and add to liquid. Let come to a boil and can. Yield: 4 pint jars.
Mix flour, shortening, salt and baking powder like pie dough. Add egg and milk. Roll 1/2 dough between wax paper, the size of a cookie sheet. Invert on cookie sheet. Spread with favorite filling. Roll out other 1/2 of dough. Cut into strips to make lattice work. Place on top of filling. Bake at 350° for 35 minutes or until golden brown. Cool. Cut into squares.
Beat eggs. Mix sugar. Pour in melted butter. Add flour (a little at a time). Add nuts and chocolate morsels. Press ingredients in greased pan. Bake at 350° for 25 to 30 minutes.
Combine all dry ingredients. Add eggs, then the oil. Mix well. Do not beat. Stir. Add vanilla, pineapple, pecans and bananas and mix well. Spoon into three 9-inch cake pans. Cook at 350° for 30 minutes.
Brown ground beef and onion in skillet. Add tomato soup, water, seasonings, corn and green pepper. Simmer for 15 minutes.
Combine first 4 ingredients (potatoes, onion, broth and water). Simmer 30 minutes. Stir in remaining ingredients. Cook about 30 additional minutes. (Very good on a cold winter day!)
Set a mixing bowl in a basin of simmering water. Add the chocolate and the coffee; heat, stirring often, until chocolate is blended and melted. Combine the yolks, salt and sugar in another bowl. Set the bowl in a basin of simmering water and beat the yolk mixture rapidly with a wire whisk. Beat until it falls in a "ribbon" when the whisk is lifted. Spoon the chocolate into the yolk mixture. Return the bowl to the simmering water and continue beating. Gradually add the butter; beat. Remove the bowl from the heat. Continue beating until the mixture thickens and becomes spreadable. Add walnuts. Cool. Spread over the 2 cakes. Decorate with the 12 large walnuts.