HumbleIntelligence/food-ner-1-Million huggingface dataset:
In greased casserole, put layer of chicken, tortillas, cheese and onions. Repeat layers. Mix soup, Ro-Tel and broth. Pour over all and heat in 375° oven until bubbly and hot through (about 40 minutes). This freezes well so can be made ahead!
Combine all ingredients except cherries. Spread on cookie sheet and bake at 300° for 25 minutes or until golden. Stir at least twice while baking. Stir in cherries when cooled. Store in airtight container for up to 1 month.
Brown ground beef. Drain fat and add onions, pepper, chili powder and rice. Cook until onions change color. Pour into 4-quart casserole dish and pour tomatoes over mixture. Bake at 350° for 30 minutes.
Mix all ingredients in large container. Freeze, stirring occasionally. Fill glass 2/3 full with slush, remainder with 7-Up. Garnish with fruit on a toothpick and serve with a straw.
Mix together. Sprinkle top with a cup of crushed potato chips. Bake 1 hour in greased pan at 350°.
Mix carrots, soup and cheese together and put in casserole. Mix margarine (melted) with cracker crumbs. Sprinkle over top of casserole. Bake at 350° for 1 hour. (Make cooked carrots for a short time prior to mixing as directed.)
Cream margarine and sugar. Add eggs, peanut butter, vanilla, and dry ingredients. Pour batter into greased cookie sheet. Bake at 350°F for 25 min. Put 1 1/2 c. chocolate chips on top to melt as soon as taken out of oven. In advance, mix 1 c. icing sugar, 1/3 c. peanut butter, add 3-5 Tbsp. milk. Pour this on top of melted chocolate chips and swirl slightly. If you swirl it too much, it will look like chocolate frosting. Cut into bars while slightly warm.
Wash beans thoroughly; place in large pot. Cover with water. Add 2 tablespoons salt and soak overnight. In the morning, drain well and add 2 quarts of water and ham hocks. Bring to boil and simmer slowly 2 1/2 to 3 hours. Add large chopped onion, crushed tomato, juice of lemon, salt and pepper to taste. Simmer another 1/2 hour or longer if desired. Freezes well. May be made ahead of time. Serves 6 to 8.
Mix Eagle Brand milk and Cool Whip in a large bowl and put in the refrigerator overnight or for half a day. Add remaining ingredients and mix. Cool in refrigerator.
Boil 3 cups water and sugar until dissolved. Add Jell-O and 1 gallon of water. Stir in juices and flavoring. Chill and add ginger ale just before serving. Serves 50.
Mix flour, sugar, cocoa, soda and salt well. Add liquid ingredients. Bake in oblong cake pan at 350° for 30 to 35 minutes. Cool 10 minutes. Remove from pan.
In a large bowl, combine first five ingredients; mix well. Form peanut butter mixture into 1-inch balls. Press balls into miniature 1-inch baking cups with your thumb. Top each with a 1/2 tablespoon melted chocolate. Chill one hour. Store in container with tight fitting lid. Tastes like Reese's Peanut Butter Cups.
Place rolls in 10 x 15 pan and press seams together. Bake 10 minutes at 350° and cool completely. Mix cream cheese and dressing and pour on top of crust. Top with vegetables and cheese. Press down slightly. Chill.
Slice a piece from the bottom of each apple, so it will sit firmly in the baking dish. Core each apple, being careful not to pierce through the bottom. Make a well in center of each apple (where you've removed core) large enough to hold a generous amount of the filling. Mix filling ingredients together, except cinnamon. Place apples in a buttered baking dish. Stuff each apple with filling. Place a cinnamon stick in center of each. Bake apples in a 300° oven for 30 to 35 minutes, until they are soft, yet still retain their shape. Yields 12 servings.
Combine all ingredients. Bake in loaf pan for 30 minutes at 350°. Crumble. Top with ice cream.
Place eggs in an egg carton and cut the tops off with an egg cutter. Empty eggs into bowl and rinse the shell with cold water, pulling the loose shell and membrane away from the top. Drain shell.
Combine all ingredients. Chill at least 2 hours before serving. Serve on crackers or crisp raw vegetables. Makes 2 cups.
Mix oil, sugar, eggs and vanilla. Beat until creamy. Add dry ingredients, sifted. Fold in pears and nuts. Pour into greased and floured tube pan and bake for about 1 hour at 350°.
Chop up fine or put through food grinder. Put in pan and bring to boil. After it starts to boil, continue boiling and stirring for 20 minutes. Then remove from stove and put into jam jars and seal.
Mix 2 cups flour, yeast, sugar and salt. Add water and mix well in mixer. Add butter and mix. Add eggs and the remaining flour. Knead, cover and let set 30 minutes. Punch down and shape into rolls for greased pan. Let rise until double. Bake at 425° for 10 or 15 minutes. Mixture may be refrigerated overnight.
Stir together margarine or butter, basil, paprika, garlic powder and black pepper. Brush margarine mixture on both sides of potato slices and place in a single layer on a cookie sheet or broiler pan. Broil about 5 inches from the heat for 8 to 10 minutes or until potatoes begin to brown. Turn potatoes. Sprinkle with Parmesan cheese. Broil 6 to 8 minutes more or until tender.
Cook and drain sausage; set aside. Combine rest of ingredients. Put half into a greased 9 x 13 pan. Sprinkle with the sausage. Cover with remaining potato mixture. Bake at 350 degrees for 45 minutes or until golden.
Cut steak into 5 to 6 serving-size pieces. Place in slow cooking pot. Add dry soup mix, water and soup. Cover and cook on low for 6 to 8 hours. Excellent when served with mashed potatoes. Makes 5 to 6 servings.
In a bowl, cream butter until light and fluffy. Gradually beat in sugar. Beat eggs one at a time. Stir in grape jam and milk. Beat flour and spices. Beat until smooth and fluffy; fold in pecans. Pour mixture into a greased and floured Bundt pan. Bake in a preheated slow oven (325°) for 1 hour and 15 minutes to 1 hour and 30 minutes. Unmold and cool on a rack.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour. Pour into one frozen pie crust. Break or crumble second frozen crust into small pieces; toss with remaining 2 tablespoons of sugar. Sprinkle over apples. Bake in preheated 375° oven on preheated baking sheet for 55 to 60 minutes or until candies melt and bubble up through the crumbled crust. Cool completely before serving. Makes 8 servings. Mm good.
Mix first 4 ingredients; set aside. Mix remaining ingredients and mix in 1/2 of the tomato sauce mixture. Shape into oval loaf and place in baking dish. Pour remainder of tomato sauce on top of meat. Bake at 400° for 45 minutes. Serves 6.
Cream shortening and sugars. Beat in eggs. Add flour, baking soda, baking powder and salt. Blend in cereal, coconut, nuts and vanilla. Drop by teaspoonful on greased cookie sheet and bake at 350° until browned, about 8 to 12 minutes. Flatten cookies slightly with fork before removing from pan. Yields 5 to 6 dozen, depending on size of cookies.
Drop ears of corn into boiling water. Boil for 5 minutes. Dip into cold water; cut from cob. Measure and combine with remaining ingredients and boil for 15 minutes. Pack into sterilized jars, to within 1/2-inch of top. Put on caps; tighten bands. Process in boiling water bath for 15 minutes or 5 pounds pressure, just until kettle comes to pressure. Makes 5 to 6 pints. Twenty-two ears of corn will do 7 pints.
Slice enough thin, unpeeled cucumbers to make 4 quarts. Allow to stand overnight, sprinkling with 6 tablespoons of salt and adding water to make brine. Drain well. Cover with weak vinegar,* adding 1 cup of sugar and 1 teaspoon of celery seed to each quart of pickles. Bring to a boil and seal. Makes approximately 4 quarts.
Mix sugar, mustard and cornstarch; slowly stir in vinegar. Add rest of ingredients; stir over low heat until thickened. Makes about 2 cups.
Empty brown sugar into beaten eggs; beat. Toss in remaining ingredients. Mix well. Bake 30 minutes in a greased 9x9 inch pan at 350°. Cool. With teaspoon, shape into balls; then dip balls into sifted granulated sugar.
Cut off tops of peppers (remove inner fillers). Parboil peppers 2 to 3 minutes before stuffing. Mix ham, corn, tomatoes and 1/2 cup bread crumbs. Fill peppers. Cover with buttered bread crumbs. Bake 25 to 30 minutes at 350° to 375°.
Mix and cook in 4-quart pan until mixture strings from spoon into pan. Add peanuts and cook about 20 minutes or until honey-colored. Add butter. Melt. Add soda and mix through. Pour into pan, spreading to peanut brittle thickness. When cool, break into pieces.
Cook potatoes until tender, drain. Mix next four ingredients with potatoes and pour into a greased casserole dish, cover. Bake in oven until bubbly, about 30 minutes. Take out of oven. Crush crackers. Pour over casserole. Pour melted butter over crackers. Put back in oven a few minutes, then serve warm.
Preheat oven to 350°. Melt butter in saucepan over low heat. Remove from heat. Stir in brown sugar until blended; let cool. Stir in egg. Sift flour, baking powder and salt together in bowl. Add to mixture. Stir in vanilla and walnuts. Spread in well-greased 9-inch square glass baking dish. Bake for 25 minutes or until tests done.
*Black beans, red beans, navy beans, garbanzos, pinto beans, baby lima beans, lentils, barley, split peas and black-eyed peas.
Line bottom of dish with beef. Wrap bacon around chicken. Pour cream of chicken, sour cream and mushrooms over chicken. Cook, uncovered, at 275° for 2 1/2 to 3 hours.
In a large container, (I use the top of a sheet cake cover), layer first 5 ingredients as they are listed. Then, about 30 minutes or so before you serve, layer the rest of the ingredients.
Drain beans; put half of them in a 1 1/2-quart casserole. Blend soup, milk, Worcestershire sauce, mustard and ripe olives. Turn half of it over beans; sprinkle with half the potato chips. Repeat with beans, soup and chips. Bake in moderately hot oven (375°) for 25 to 30 minutes. Serves 4 or 5.
Mix all ingredients together and form into 3-inch patties, 1/4-inch thick. Fry these as you would a hamburg patty.
Drain chestnuts. Cut bacon strips in half. Wrap around chestnut and use toothpick to hold in place. Dip in barbecue sauce. Arrange on plate and place in microwave for about 4 minutes.
Beat together first 4 ingredients. Add 1/4 cup boiling water. Beat until peaks stand up.
Mix all ingredients except potatoes, then add potatoes. Put in a 9 x 13-inch baking dish.
The temperature of the buttermilk is what makes the cake, about 110°. Warm buttermilk and butter. Put in mixing bowl. Add brown sugar and eggs. Beat. Add dry ingredients, sifted together. Beat well. Add vanilla. Bake in greased and floured rectangular 9 x 12 x 2-inch pan at 350° for 20 to 25 minutes.
Blend 6 to 8 eggs with beater. Add sugar and salt. Blend all together with blender. Spread butter in pan for sticking purposes. Cook noodles. Spread noodles in pan. Pour egg mixture on noodles. Sprinkle with cinnamon. Add raisins, if you like. Bake at 350° for 1 hour, covered; uncover last 10 minutes.
Melt butter in pan. Mix salt, sugar, flour, milk and vanilla. Pour over butter; do not stir. Put peaches on top of batter; do not stir. Bake at 350° for 60 minutes.
Cook Eagle Brand milk, dates and pecans, stirring until thick. Remove from heat; add cream cheese and enough powdered sugar to make the consistency of icing; spread on crackers.
Cook rice until tender but not mushy. Drain. Cook sausage until crumbly. Pour off fat. Stir in drained mushrooms and soup. Add rice. Put layer of rice mixture in buttered casserole. Top with thinly sliced onion. Put remainder of rice mixture over the top. Cover casserole. Bake in a 350° oven for 60 minutes. Serves 4.
Preheat oven to 350°. Lightly grease 9 or 10-inch pie pan. Sprinkle bacon, cheese and onion evenly over bottom of pie pan. Place remaining ingredients in blender container. Cover and blend on high speed for 1 minute. Pour into pie pan. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand for 5 minutes before cutting. Makes 6 servings.
Cook sausage well and drain. Melt oleo in 9 x 13-inch pan. Place bread over oleo in pan. Sprinkle drained sausage over bread. Sprinkle cheese over sausage. Beat eggs, milk, salt and pepper. Pour over mixture. Chill for 8 hours or overnight. Bake at 350° for 40 to 50 minutes.
Break broccoli and cauliflower in bite size pieces. Toss together with bacon, cheese and raisins. Combine mayonnaise, sugar and vinegar; pour over salad.
Mix ingredients together. Place in oven at 350° for 3 hours. Stir 3 times during this time. Twenty minutes before done, add 2 tablespoons cinnamon and 1 tablespoon cloves. Return to oven for 20 minutes. Apple butter can be sealed in jars for storage.
Mix eggs, oil, water and cake mix together. Mix until smooth. Bake in a greased cake pan at 350° for 30 to 35 minutes or until golden brown.
Coat a large, nonstick skillet with cooking spray. Place over medium heat until hot. Add red peppers and the next 5 ingredients; saute until tender. Stir in salt, flour and bouillon granules. Gradually add water; bring to boil, stirring constantly. Set aside and keep warm. Cook pasta according to directions, omitting salt and fat. Drain and set aside.
Blend the milk and the egg until it becomes one soft mixture. Add the crushed ice, then put in the vanilla ice cream. Blend for a little while and serve.
Mix all ingredients and make into small balls. Place in refrigerator for several hours. With toothpick, dip in melted chocolate and place on wax paper to harden.
Combine milk, pudding mix, pumpkin spice and whipped topping in a deep narrowed-bottom bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into pie shells.
Mix together cornbread, crumbs and stock until well blended. Beat eggs slightly; add milk, salt and pepper. Add to bread mixture. Add chopped celery, poultry seasoning and chopped onion. Stir well. Bake in well-greased pan at 375° for 30 to 40 minutes. Makes 8 cups.
Bring water and salt to a boil. Stir in grits. Return to boil. Reduce heat; cook 4 minutes. Stir occasionally. Combine grits and cheese in a large bowl. Stir until cheese is melted.
Soften gelatin in cold water. Place over boiling water, stirring until dissolved. Mix into sour cream. Add dressing mix, Blue cheese and cottage cheese; beat until well blended. Pour into 3 1/2-cup ring mold or small loaf pan; chill until firm. Unmold. Garnish with parsley and carrot curls. Serve with crackers.
Sprinkle flour on one ready made pie crust. Place, floured side down, over a 9-inch pie pan. Trim bottom crust even with pan edge. Combine ingredients in a large bowl and fill in pie crust. Add the second crust to the top; cut slits in top. Bake at 350° for 50 to 60 minutes. Cool completely on a wire rack.
Mix margarine and flour. Use fingers to work margarine through flour. Add 1/2 cup nuts. Press this mixture into bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes.
Cook broccoli 5 minutes and drain; salt very little. Mix all ingredients in 1 1/2-quart dish. Save at least 1/2 can of onion rings and put on top last 5 minutes of baking. Bake 25 minutes at 350°.
In a 4-quart kettle mash peaches well; add apple juice. Bring to boiling point, stirring occasionally. Reduce heat and boil gently, uncovered, for 35 to 40 minutes or until very thick. Stir often as mixture thickens. Press mixture through a sieve or food mill. Ladle into hot clean jars (1/2 pint). A good spread for toast or biscuits.
Separate and unroll breadsticks. Place 3 pepperoni slices over half of each breadstick. Fold breadstick in half; seal end and twist. Place on ungreased baking sheet. Sprinkle with mixture of Parmesan cheese, Italian seasoning and garlic. Bake at 350° for 15 to 20 minutes.
Melt chocolate and margarine together.	Stir in sugar and vanilla. Add flour and just mix. Fill cupcake liners 2/3 full. Bake 30 minutes at 350°. You can add chocolate chips also, and they are doubly chocolate.
Soften cream cheese. In mixing bowl add other ingredients. Beat until well mixed. Spread on bread of your choice.
Mix cinnamon and applesauce together. Knead and roll until you have a dough-like mixture. Roll out 1/4-inch thick. Cut with cookie cutters. Bake at low temperature (200°) for 3 hours or air dry 6 days on a screen.
Mix first four ingredients together and spread evenly into a shallow baking dish. Bake at 350° for 20 minutes. Stir occasionally while baking. This will make a crumbly mixture. Reserve 2/3 cup for topping.
Cook squash in boiling salted water until tender; drain and cool. Combine mayonnaise, cheese, onion, eggs, salt and pepper. Stir well. Add squash, stirring gently. Pour into lightly greased 1 1/2-quart casserole. Combine bread crumbs and butter. Spoon over squash mixture. Bake at 350° for 30 minutes. Serves 6.
Mix first 3 ingredients, then stir in zucchini and vanilla. Add remaining ingredients and stir well. Bake in greased loaf pan for 45 to 60 minutes until tests done.
Mix all together and put in large casserole dish. Sprinkle the corn flakes on top and cut oleo on top.
Mix vanilla pudding according to directions and fold in Cool Whip. Layer ingredients in a glass dish, starting with cake and ending with pudding mixture. Repeat. Refrigerate until ready to serve.
Toss first four ingredients with Miracle Whip/mayonnaise sugar and vinegar.
Drain pineapple and put aside. Mix its juice with sugar, cranberries, raisins, spices, salt and cayenne in a heavy saucepan. Cook to boiling. Lower heat and simmer 20 minutes. Add pineapple; simmer 10 minutes more. Keep either in deep freeze or refrigerate if paraffin sealed.
Cook and season ground beef with taco seasoning as directed on package. Spread each crisped tortilla with 1 tablespoon of the nacho cheese sauce. Top with meat mixture and lettuce. Crumble 1 taco shell over each tostada. Top evenly with tomato, shredded cheese and salsa. Makes 6 servings, 1 tostada each.
Mix half package of meat with other ingredients; form a ball. Cover ball with remaining beef. Refrigerate several hours. Cover with plastic wrap.
Saute onion and garlic in oil lightly. Add cabbage and celery and cook for 5 minutes. Add other vegetables, tomato sauce and water. Salt and pepper to taste. Add herbs. If you want it more soupy, you can add more water or sauce. Can also add other vegetables like potatoes or broccoli. If you want, you can cook some small pasta (ditalini or small shells) and add to soup.
Grease and flour a 13 x 9 x 2-inch pan. Cover bottom of pan with coconut and pecan pieces. Mix cake according to directions on box. Pour over coconut and pecans.
Beat eggs. Add all other ingredients and beat well. Bake at 350° for 45 minutes to 1 hour. Can be cooked as muffins.
Preheat oven to 325° to 350°. By hand, cream softened butter, brown sugar and white sugar until just blended. Add eggs and vanilla. Mix together. Combine dry ingredients and mix with butter mixture. Stir in the chocolate chips. Bake for 10 to 15 minutes.
Cut biscuits into 4 pieces. Roll in cinnamon, sugar and brown sugar. Put half of coated biscuits in a greased and floured Bundt pan. Pour over 1/2 stick butter and pecan chips and 1/2 of sugar mixture. Repeat. Bake at 350° for 30 minutes. Cool 10 minutes, then pour over glaze (powdered sugar, milk, vanilla and melted butter). Pull apart and enjoy.
Arrange biscuits in a lightly greased 9-in. round cake pan, overlapping edges. Combine remaining ingredients, spread evenly over biscuits. Bake at 350 degrees for 22 minutes.
Prepare broccoli as directed. Prepare rice as directed. Mix all together and put in casserole. Bake at 350° for 45 minutes.
Add shortening to flour and blend with pastry blender or use 2 knives, cutting shortening into flour until particles are about the size of peas. Add salt, vinegar and milk. Mix well and chill one day (can be left in fridge longer). Allow dough to reach room temperature before using.
Cream Crisco, sugar and eggs. Mix cocoa and food coloring to make a paste. Add to creamed mixture. Add buttermilk and flour and salt alternately. Mix well. Add vanilla. Dissolve the soda in the vinegar. Bake in 3 layer pans at 350° about 30 minutes or until done.
Preheat oven to 325°. Spray 12-cup Bundt pan with Baker's Joy. Combine ingredients in order listed; blend well after each. Pour into pan. Bake for 1 hour and 10 minutes or until toothpick comes out clean. Cool for 45 minutes. Invert on platter. Glaze and decorate.
Fry bacon until crispy. Saute onion in bacon drippings. Add tomato sauce and season to taste. Add cooked rice and then add crumbled up bacon. Let rice simmer for about 20 minutes.
Mix cream cheese, sour cream and taco seasoning mix together. Spread on bottom of dish. Top with lettuce, cheese, tomatoes and olives.
Mix together peanut butter and Marshmallow Fluff. Let stand while you boil white sugar and water until it spins a thread (a good 3 minutes). Add sugar/water mixture to the peanut butter/Fluff mixture. Beat well until it starts to thicken. Pour into 8 x 8-inch buttered pan. Cut when cool or warm.
Mix cake mix, pudding, sour cream, eggs, oil and water together. Add chocolate chips, chocolate bar (grated) and pecans. Bake at 350° for 1 hour in tube or Bundt pan.
Spray Pam on Dutch oven. Place meat on bottom. Layer onion, celery, carrots and potatoes on top. Mix salt, sugar, tapioca and juice together and pour over vegetables. Cover. Bake at 250° for 4 hours, or if in hurry at 350° for 2 1/2 hours. Add peas 30 minutes before removing from oven.
Combine honey and peanut butter; work in dry milk and oats. Shape into balls. Chill and serve. Makes 12 balls.
Mix together Rice Krispies, nuts and coconut and brown in the oven. Stir in sugar and butter; put half in a 9 x 9-inch pan. Spoon in the ice cream and put the other half of crumbs on top. Freeze. This can be made several days ahead.
On lightly floured surface, pat dough into a 14 x 12-inch rectangle. Sprinkle Mozzarella cheese over dough to within 1/2-inch of edges. Top with single layer of ham. Roll up tightly from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter; sprinkle with Parmesan cheese. Bake at 375° for 20 to 25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Yield: 6 servings.
Melt butter. Mix all other ingredients together. Bake 45 minutes at 375°.
Place chicken breasts in casserole dish. Mix together the soup mix, salad dressing and preserves. Spread over chicken. Bake, covered, in preheated 325° oven for 1 hour. Serves 4.
Blend in mixer on low for 3 minutes. Pour into greased 10-inch pie plate. Let set for 5 minutes. Sprinkle 1 cup of coconut on top. Bake at 350° for 40 minutes.
Saute onions or boil with other ingredients. Add pinto beans with 4 cups water, paprika, celery seed and bay leaves. Cook for 1 hour. Wash and add kidney beans and limas. Add more liquid, if needed. Cook 1 more hour. Add peas, dill and salt. Add liquid to keep soup soupy. Cook 1 more hour.
Melt the butter in a 9 x 11 x 2-inch baking pan in the oven, taking care that the butter does not start to turn brown. In a bowl, mix all of the dry ingredients with a wooden spoon. Pour the melted butter in carefully and mix well. The crumb mixture will be a little lumpy; it is not supposed to be really smooth. Put half of it back into the pan you melted the butter in. Spread it out evenly, then put the cherry pie filling all over the top of it. Finally, put the other half of the crumb mixture on top. Spread it evenly. Do not stir. Place the cherry crunch in a 350° oven and bake it for an hour. Serve it warm with vanilla ice cream.
Using 1 cup boiling water, dissolve jello. Wait 5 minutes. Add pineapple and juice; stir well. Add cranberries, apples, nuts and celery; mix until all is same color. Refrigerate. Best if made 24 to 48 hours before using.
Cream butter and sugar thoroughly. Add eggs and beat well. Sift dry ingredients. Add half to creamed mixture. Add mincemeat. Stir until blended. Add nuts and remaining flour mixture; mix well. Drop from teaspoon onto greased sheet. Bake at about 350° for 15 minutes.
Brown chops. Place cabbage in casserole, then potatoes. Place onion slices over potatoes. Spread with soup. Top with chops. Cover. Bake at 350° for 1 hour.
Mix with spoon 1 minute. Batter will be thick. Cook at 300° for 40 minutes.