HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sweet potatoes, white and brown sugars, eggs and 1 stick melted margarine in casserole bowl. Sprinkle cornflakes on mixture, then sprinkle pecans over cornflakes. Pour 3/4 melted margarine on top. Bake at 350° for 25 minutes or until golden brown.
Mix all ingredients together. Spray dish with Pam. Bake at 350° until lightly brown.
Flatten rolls. Fill with mixture made from cream cheese, chicken, lemon pepper and mushrooms. Brush with melted butter. Roll in crushed herb croutons and chopped pecans (optional). Bake at 375° until brown, for 25 to 30 minutes. Warm the mushroom soup; pour over baked rolls.
Melt butter in baking dish. Cover bottom of dish with cheese slices. Break eggs over top of cheese slices. Season with salt and pepper. Pour cream over eggs. Sprinkle with grated cheese and bake until the eggs are desired doneness (soft or hard in the yolks).
Combine ingredients; save 1 cup pecans. Form into 2 balls. Roll in remaining nuts to cover. Refrigerate.
Combine fruit choice, sugar, flour, cinnamon, salt and nutmeg in medium bowl; mix well. Pour into deep dish pie pan. Mix remaining ingredients; pour over mixture. Bake at 350° until cream mixture is firm and fruit is soft, 20 to 30 minutes.
Combine the first 7 ingredients. Mix well. Add cream and flour. Mix all together. Roll dough mixture into strips or you may cut the dough into strips. Bake the cheese straws at 400° until they are a delicate brown.
Grease a 16-inch baking dish and put in 1/2 bread crumbs. Mix crab meat, mayonnaise, onion, pepper, celery and pimento and place on bread cubes. Put remaining bread cubes on crab mixture. Mix eggs, milk, salt and pepper and pour over casserole; let set overnight in refrigerator. Next day, cover with undiluted soup and bake at 325° for 50 minutes. Add cheese and paprika and bake 10 minutes.
Melt chocolate bits and put in unbaked pie shell. Mix other ingredients and pour over chocolate mixture. Bake 30 minutes or until golden brown at 350°.
Beat together eggs and egg whites. Stir in remaining ingredients. Spray an 8-inch pie plate with nonstick spray and pour in mixture. Bake in a 350° oven for 30 minutes.
In a 13 x 9-inch pan, press out rolls, filling in any holes. Sprinkle with Mozzarella cheese; layer with sliced sausage. Pour egg and milk mixture and spices over top. Top with remaining cheeses. Bake at 350° for about 18 to 25 minutes.
Mix all ingredients in saucepan except broccoli and rice and heat until melted. Pour over broccoli and rice in baking dish and cook at 350° for 25 to 30 minutes. Serve hot.
Pour boiling water over tea and strain. Add sugar and cool. Mix orange juice, lemon juice, pineapple juice and ginger ale. Add to tea. Serve over ice. You may garnish with sliced fruit and cherries, if you like. Makes about 16 servings.
Combine first 6 ingredients. Mix with food in whisk. (Do not use electric mixer.) Stir in pecans. Pour into pie shell and bake at 300° for 45 minutes or until set.
Makes one double crust or two singles. Preheat oven to 400°. Sift flour, sugar and salt together. Cut in shortening with a pastry cutter until mixture is in crumbs the size of peas. Blend together egg, vinegar and water. With a fork, lightly blend liquids into flour mixture to form a soft dough. Fit into pans. Bake 15 to 20 minutes.
Boil sugar, corn syrup and water until a little dropped in cold water becomes brittle. Add coloring and flavoring and stir. Pour big drops of candy onto an oiled surface and insert sticks or use oiled metal candy molds and insert the sticks.
Mix fruit and coat well with cake mix. Add eggs, cinnamon and pie filling; mix well. Bake in tube pan at 350° for 35 to 40 minutes.
Combine sugar and oil; mix well. Add eggs and mix well. Add zucchini and vanilla. Add all dry ingredients. Add nuts. Bake at 325° for 1 hour or until toothpick inserted comes out clean.
In small pan over medium heat, cook the almonds and sugar, stirring constantly, until almonds are coated with the melted sugar. Cool. Mix lettuce, celery and onions. Just before serving, add almonds and oranges. Toss with dressing.
Heat butter in 3-quart saucepan. Saute carrots, celery and/or peppers until tender, about 5 minutes. Add soup, milk, picante sauce and cumin. Stir until smooth and hot. Do not boil and stir frequently. Reduce heat to warm. Add cheeses and stir until melted. Serves 4 to 6 (5 cups).
Preheat oven to 325°. Soak bread crumbs in milk. Add remaining ingredients and mix until well blended. Spoon the applesauce mixture into a greased 2-quart baking dish. Bake 1 1/2 hours or until knife comes out clean. Serve hot or cold.
Quickly brown pork chops and place in bottom of 9 x 13-inch baking dish. Top with potatoes. Mix soup and milk; pour over potatoes. Salt and pepper to taste. Cover with foil. Bake at 375° until potatoes are tender.
Wash and dry chicken. Marinate in oil for 1 to 2 hours, turning often. Combine other ingredients in a large shallow dish. Roll chicken in mixture and place in greased, shallow baking pan. Bake at 350° for about 1 hour until crisp and tender.
Mix all ingredients and roll into little balls. Bake 15 to 20 minutes at 350°.
Layer ingredients (in order) in a 9 x 13-inch baking dish. Bake 1 hour at 325°.
Preheat oven to 350°. Combine ingredients; pour over chicken. Bake, covered, until chicken is done, about 1 hour.
Preheat oven to 375°. Slice the bread in half lengthwise. Brush the cut side with olive oil and bake 15 to 20 minutes until toasted. Combine in a blender jar or food processor the remaining ingredients; puree to a paste. Spread on the bread; garnish with the parsley and slice into serving size pieces. Serves 8 to 10.
In 3-quart saucepan, over medium heat, in hot butter, cook onion and celery until tender, stirring occasionally. Stir in soup, milk and Worcestershire until well-blended. Add chicken, mixed vegetables and potato. Heat through, stirring occasionally. Spoon into 2-quart oval or 12 x 8-inch baking dish; set aside.
In a large pan sprayed with Pam, cook the turkey until broken apart and browned. Add all other ingredients, including some fluid from the canned vegetables to make a sauce. Cover and simmer just 10 minutes.
Cream the cheese with mayonnaise and seasonings. Adjust seasonings to taste. Chop oysters. Place strip of Saran Wrap on cookie sheet. Anchor with Scotch tape. Spread cheese mixture into a rectangle, approximately 9 x 12-inch and less than 1/4-inch thick. Spread chopped oysters over cheese. Sprinkle walnuts over oysters. Place cookie sheet in refrigerator about 15 minutes. Beginning at narrow end, roll cheese, jelly roll fashion. Chill at least 2 hours or overnight. Serve with a variety of crackers.
Brown ground beef. Add other seasonings. Drain fat from beef. Cook noodles. Add noodles to ground beef. Add 1 can cream of mushroom soup. Combine all together and serve.
Melt chocolate over hot water. Stir in cinnamon and 2 cups cereal; blend thoroughly. Turn into large bowl; stir remaining cereal until completely coated. Press into a waxed paper-lined 8-inch square pan. Refrigerate 1 1/2 to 2 hours until firm. Cut with knife into pieces.
Mix in large punch bowl. Let sherbet dissolve a little, not completely. Serve immediately.
Beat together butter and sugar until fluffy. Beat in vanilla; add eggs, one at a time, blending well after each addition. Combine flour with baking soda and salt; add to batter alternately with buttermilk; beginning and ending with flour. Butter and flour an 8-cup fluted mold. Pour in batter. Bake at 350° for about 1 1/2 hours or until a tester inserted in center comes out clean. Allow cake to stand 5 minutes inverted; remove cake from pan and finish cooling on a cake rack. Dust with powdered sugar before serving.
Pick red and green peppers, wash, cut off stems and dry good. Pour red or white vinegar (hot) over peppers. If you want hot pepper sauce, take 1 teaspoon of olive oil and put over peppers before you seal bottle.
Mix all ingredients, except Cool Whip and coconut and bake for 30 minutes at 350°. Add Cool Whip on top. Toast coconut and garnish top.
Cook 1 minute at a hard boil, then add 3 cups quick oats. Drop by teaspoonfuls on wax paper.
Boil all ingredients until raisins are plump and sugar dissolved. Thicken with cornstarch and water mixture. Serve hot over ham.
Mix butter, sugar and Bisquick until crumbly. Stir in milk until dough forms. Beat 15 strokes. Drop by teaspoonful 2-inches apart on greased pan. Make dent in cookies with spoon. Fill with jelly. Bake 10 to 15 minutes at 350°. Glaze with confectioners sugar, water and vanilla, mixed together.
Cook onions until tender and mash. Cook ground chuck just until gray. Do Not Brown. Put all ingredients in a crock-pot and cook until thick or can cook in larger cooker, stirring constantly, until thick. Cool and put into containers in freezer and use as needed. Can use 1/2 butter bowls. This will make 3 to 4 hot dogs.
Melt peanut butter, chocolate chips and margarine in top of double boiler. When melted, pour over Rice Chex. After all ingredients are mixed well, add powdered sugar and mix again. Pour onto large cookie sheet to cool.
In small skillet, heat margarine until bubbly and hot; add potatoes and tomatoes and saute for 5 minutes. Add peas, curry powder and salt, then stir in water. Cover and let simmer, stirring occasionally, until potatoes and peas are tender, about 25 minutes (if necessary, add more water to prevent sticking). Makes 2 servings.
Mix applesauce, oil and sugar. Sift in flour, baking soda, salt, cinnamon, cloves and nutmeg. Add the egg and raisins. Pour into greased and floured loaf pan. Bake about 50 minutes at 350° or until done.
Mix all ingredients with just enough milk to make a thick mixture. Wet hands and roll mixture into 1 1/2-inch balls. Drop into real hot deep fat and remove when brown. Drain on paper towels.
Cook chicken in salted water. Remove skin and bones. Cut up chicken in bite size pieces and place in a large casserole dish (13 x 9 x 2-inch Pyrex pan). Mix sour cream and soup together and pour over chicken. Crush crackers and mix with poppy seed. Sprinkle over chicken. Melt oleo and pour over top. Bake at 350° for 30 to 40 minutes. Serves 8 to 10 people.
Grind enough onions to yield 1 1/2 gallons. Add 1/4 cup of the salt and let stand 30 minutes. Squeeze juice from onion-salt mixture and discard.
Mix dry ingredients. Beat shortening, sugar and eggs. Add dry ingredients, alternating with mashed bananas and nuts. Bake at 350° for 1 hour. Makes 1 loaf.
Mix cream-style corn, corn bread mix and sour cream well. Add 2 eggs; again, mix well. put in greased baking dish. Bake at 350° for 45 to 60 minutes.
Fry meat, onion and garlic in butter and season with salt and sweet basil. Drain and spread in a 9 x 13-inch pan; cover with zucchini slices and top each slice with some Velveeta cheese. Add one more layer of zucchini. Mix cream of mushroom soup and sour cream. Spread this over the top; cover with bread crumbs. Bake at 350° for 30 to 40 minutes.
Whisk together lime rind and juice, oil, salt and pepper in bowl. Add cucumber.
Heat margarine and oil in oblong 13 x 9 x 2-inch baking dish in a 400° oven until margarine melts. Place chicken in dish, turning to coat with margarine mixture. Arrange chicken, skin side up, and sprinkle with garlic salt. Cook, uncovered, 30 minutes.
Mix all ingredients. Bake in square baking pan at 350° for 30 minutes.
Spread pork chops with thin coating of mustard. Combine flour, salt and pepper in paper bag. Shake bag to coat chops with flour. Brown in melted fat in heavy skillet. Place chops in baking dish. Cover with soup. Bake in oven (350°) for 40 minutes.
Mix the first 6 ingredients into a bowl and let stand for 20 minutes. Then add eggs, sugar, vanilla and mix. Then add flour and pour into a greased and floured loaf pan. Bake 1 hour at 350°.
Mix undrained pineapple and cherry pie filling. Pour in 9 x 13 pan. Sprinkle dry cake mix over top. Pour melted oleo on top of cake mix. Sprinkle nuts over top. Bake at 350° for 50 minutes to 1 hour.
In a 6-quart saucepan, place first five ingredients. Mix over medium flame until Crisco melts. Raise heat to high and bring to a fast rolling boil, stirring occasionally. Time 1 minute. Remove from heat and add vanilla. Stir or beat until thickened. Add chopped pecans and stir. Pour quickly onto lightly buttered shallow dish. When set completely, cut into squares and top with a pecan half.
Heat oven to 350°. Combine 1/4 cup flour and granulated sugar; mix with rhubarb. Put into buttered 13 x 9 x 2-inch baking dish. Combine oats, 1 1/2 cups flour and brown sugar. Cut in butter. Crumble over top of rhubarb. Bake 45 minutes. Serve warm or cool with whipped cream.
Combine all ingredients. Bake, covered, at 250° for 5 hours, stirring occasionally. Makes 10 to 12 servings.
In 12-inch nonstick skillet, heat half of the margarine over medium heat until bubbly and hot. Add chicken and cook, turning frequently, until lightly browned on all sides and, when pierced with a fork, juices run clear. Remove chicken to a plate and keep warm. In same skillet, heat remaining margarine until bubbly and hot; add onion and saute until translucent, 1 to 1 1/2 minutes. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce. Makes 4 servings. Serve with hot rice and green salad.
Prick pie shell and bake for 5 minutes at 400°; cool. Mix cheese, bacon and onion and place in shell. Mix rest of ingredients well and pour on top of cheese, bacon and onion. Bake at 375° for 30 to 35 minutes or until center is firm.
Beat the milk, salt and eggs together. Pour over the chicken pieces. Soak the chicken 3 to 4 hours. Remove the pieces and shake the chicken in a bag containing the flour, pepper, soup stock powder and season salt. Fry in 1/4-inch deep hot oil until crisp. Serves 4.
Mix oleo and crackers together. Put on top of cheese. Bake at 350° for 30 minutes.
Peel and slice onions. Put into cold water and bring to a boil. Drain. Add more water and salt; cook until transparent. Drain. Place onions and butter in casserole and cool. Add cheese and sprinkle crackers over top. Bake at 350° for 1 hour. Serves 6.
Mix all ingredients, except half of the cheese. Bake at 350° for 40 minutes. Sprinkle remaining cheese on top and bake another 5 minutes.
Melt butter; blend in onion and curry. Stir in flour and seasonings. Cook over low heat until smooth. Remove from heat; stir in broth and then milk. Return to heat and boil 1 minute, stirring constantly. Add shrimp. Serve over rice.
Mix and press in a 9 x 12-inch pan. Bake 15 minutes at 350°. Cool.
Boil raisins in 1 3/4 cups water 5 minutes. Combine sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 cup cold water and add to raisins. Stir until mixture boils. Remove from fire and add butter and vinegar. Pour into pie shell. Cover top with pastry. Bake in hot oven at 425° for 25 to 30 minutes.
Melt together milk, butter and sugar. Dissolve yeast (add to first mixture when cool).
Dip chicken in butter. Coat with dry soup mix. Arrange chicken skin side up with meaty pieces to the outside of the dish. Cover with wax paper. Microwave on High for 18 to 22 minutes until meat is tender. Let stand for 5 minutes before serving.
Prepare the day before needed for use. Place in a refrigerator overnight. Place milk in double boiler. When warm, add eggs, mustard and salt. Cook until thick. Remove from stove and add lemon juice.
Combine all ingredients. Adjust seasoning. Refrigerate until ready to use. Makes 1 1/4 c. 30 calories per tablespoon.
Combine sugar, oil and eggs. Add diced apples. Sift together flour, salt, cinnamon, nutmeg and soda. Add this to apple mixture. Pour into 9 x 13-inch greased cake pan and bake for 1 hour in preheated oven at 350°. Serve it hot, warm or cold. Try it plain, frosted or with whipped cream. Enjoy!
Boil mixture until it turns a light brown in center. (Be careful not to scorch). Remove to back of stove and add the salt, vanilla and soda. Also add butter. Stir well and pour over popcorn that has been previously popped. Stir corn until well coated and turn out to cool.
Saute the onion in margarine. Chop the tomatoes and chilies. Reserve the tomato juice from the canned tomatoes to thin if needed. Simmer the onion, tomato and chilies for 15 minutes. Add the cheese and cook until melted. Thin with tomato juice if needed. Serve with nachos or Tostitos. Can be frozen.
Mix all ingredients well. Place in 9-inch pie crust. Bake at 300° for 1 1/2 hours or until knife comes out clean.
Combine flour, sugar and cocoa. Heat the milk to scalding; stir in flour mixture slowly. Cook over low heat until thickens. Serve over hot biscuits.
Mix all ingredients, except pecans, real well and form into a ball. Roll in chipped pecans. Serve with crackers.
Mix together 1 can of cream of mushroom soup and 1 can cream of chicken soup. Add 1/2 pint sour cream. Pour over ingredients in casserole; top with rest of noodles. Bake 1 hour or less at 350°. Serves 6.
Drain fruit in colander. Add sour cream and marshmallows. Toss (mix) around. Add coconut, if desired. Let stay overnight but not necessary.
Mix together with spoon the sugar, bananas, applesauce and eggs. Stir in flour, nuts, baking soda, vanilla, baking powder and salt. Pour into greased loaf pan. Bake at 325° for 60 to 70 minutes or until toothpick comes out dry.
Mix first 2 ingredients. Set aside. Cream sugar, shortening and eggs. Add red food coloring mixture. Add remaining ingredients and mix well. Add by hand the vinegar and baking soda. Line 2 round cake pans with wax paper (bottoms, grease well). Pour in batter. Bake at 350° until toothpick comes out clean.
Combine sugar, vinegar and spices. Mix until sugar dissolves. Place vegetables in pan and mix thoroughly. Pour sugar mixture over vegetables and bring to a boil. Stir and put in jars and seal at once. Do not boil over 2 minutes for firmness.
Combine meal, flour and onion. Add egg and sugar. Gradually stir in milk. Drop from spoon into fat; fry until golden. Makes 3 dozen.
Mix beans, peppers, onions, tomatoes and cheese together. Just before serving, crunch Doritos and add to bean mixture. Add dressing; stir and eat.
Put chicken in open roaster. Mix all other ingredients together and spread over chicken. Bake 2 hours, uncovered, at 300°.
Melt caramels and evaporated milk over medium heat; stir constantly until smooth. Stir in pecans. Pour into pie crust.
Heat 1 inch water to boil in covered saucepan. Add cauliflower and salt; cook 10 minutes, no longer. Drain well. Mix soup, cheese, mayonnaise and curry powder in 2-quart casserole. Add cauliflower; mix well. Mix bread crumbs with melted butter; sprinkle over dish. Bake at 350° for 30 minutes. Makes 4 to 6 servings.
Cook potatoes and cool. Drain potatoes. Combine all ingredients in a bowl; mix. Coat vegetables with the dressing. Refrigerate until time to serve.
Place first six ingredients into a Dutch oven and heat to boiling. Simmer 5 to 10 minutes. Transfer to crock-pot and add canned vegetables. Heat on high for 1 hour, then reduce heat to low and cook at least 2 to 3 hours. Add salt and pepper to taste.
Mix frozen grape juice, frozen orange juice, frozen lemonade, water and ice cubes together. Just before you are ready to serve the punch, slowly pour in the ginger ale. Pour punch into a big punch bowl and serve. Serves 8 to 10 people.
Cook broccoli according to package directions, omitting the salt; drain thoroughly. Place broccoli in 10x6x1 1/2 inch baking dish. Combine soup and cheese, add milk, mayonnaise and egg gradually, stirring until well blended. Pour over broccoli, combine margarine and bread crumbs; sprinkle evenly over soup mixture. Bake in preheated 350° oven for 45 minutes or until bubbly and crumbs are lightly browned. Garnish with parsley.
Sprinkle 2 teaspoons salt over diced mangos and let sit. Add raisins to 1 cup dark rum and soak until rum absorbed. Combine vinegar and sugar and bring to boil for 5 minutes. Add mangos and cook over low heat until tender. Add all other ingredients and simmer on high for 1/2 hour. Reduce heat to low and simmer for 1 hour. Place in sterilized jars and seal.
Place chicken pieces, skin side down, in shallow baking dish; pour lemonade/soy mixture over chicken. Heat oven to 400°; place dish on top rack. After 10 minutes, baste with the apricot juice. After 10 more minutes, turn over chicken. Baste after 10 more minutes; cook another 10 minutes.
Combine cake mix, Jell-O, oil, water, eggs and 2/3 cup strawberries. Mix well. Grease and flour 2 cake pans; cook at 350° for 25 to 30 minutes or until done. Let cake cool 10 to 15 minutes before icing. Refrigerate. Can use already prepared icing; can decorate with fresh strawberries.
Spread sausage over both pie crusts. Roll up and spread roll to the size of a nickle. Place in freezer and freeze until hardened enough to slice. Slice about 1/4-inch thick. Place on cookie sheet and bake at 400° until golden brown.
Sprinkle nuts evenly in bottom of 10-inch tube or fluted tube pan that has been greased and floured or sprayed with Pam. Combine remaining ingredients in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan. Bake at 325° for about 1 hour or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Prepare Glaze. Invert cake onto serving plate. Prick with cake tester or wooden pick and carefully spoon warm glaze over warm cake.
Mix together the first 4 ingredients. Pour into greased 1 to 1 1/2-quart casserole or baking dish. Sprinkle with cinnamon. Bake for 1 hour at 350°.
In a small mixing bowl, combine sugar, spices and salt. Beat egg white lightly and stir into sugar mixture. Stir in water. Blend well. Add nuts about 1/2 cup at a time. Using a fork, stir to coat nuts well. Lift out; drain, then place on greased baking sheet, separating each nut meat. Bake at 275° until golden crusty, about 45 minutes. Store in tightly closed container.
Bring butter and eggs to room temperature. Cream butter and sugar until very creamy. Add eggs. Beat until fluffy. Put soda in buttermilk. Add buttermilk to mashed bananas. Pour mixture into batter quickly. Stir well. Add sifted flour, baking powder and vanilla. Stir until smooth. Bake for 30 to 35 minutes at 350°. Remove and cool.
Lay chicken in sheet cake pan. Pour uncooked rice over all the chicken. Spoon the soups over the chicken and rice, then pour a can of milk over all. Bake at 350° for 1 hour, or until chicken is done.
Dissolve Jell-O in water. In a bowl, mash bananas and thawed strawberries, crushed pineapple and Jell-O mixture. Pour half of this mixture into 9 x 13-inch cake pan. Refrigerate until mixture has set. Take out of refrigerator, spread sour cream and add remaining mixture over this and refrigerate again. Cut in squares and serve.
In a large casserole dish layer slices of corned beef, scrunch them up not a slab. Drain sauerkraut of 1/2 its juice, lay onto corned beef. Top with swiss cheese and bake at 350° for 10 minutes until cheese in melted but not liquidy. While baking mix Thousand Island dressing, mayonnaise, and relish. Remove casserole, cut into 4 servings, top with dressing. From low carb luxury.
Pare potatoes; cut in quarters. Combine flour, cheese, salt and pepper in bag. Moisten potatoes with water. Shake, a few at a time, in bag, coating with cheese mix.
Layer in a large salad bowl in order appearing above. Spread Miracle Whip over the top of ingredients covering well and sealing everything in. Sprinkle Parmesan cheese over top of Miracle Whip. Sprinkle top with salt and pepper. Refrigerate overnight 24 hours. Toss together just before serving.
Mix together warm milk, flour, yeast and sugar to make a sponge. Cover and let rise until double in bulk, about 1/2 hour. Add the eggs, oil and salt to sponge and mix well. Then add flour, 2 cups at a time until you have a nice, soft dough. Cover and let rise again until double in bulk. Dump out on floured board. Knead a few minutes. Then roll out in oblong shape. Spread melted butter over dough and sprinkle with sugar and cinnamon. Cover with raisins and nuts, if desired. Roll up into long roll. Slice or cut with a string. Place on greased baking sheet. Bake at 375° for 20 to 25 minutes, until browned. (Frost, if desired.)