HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients; melt margarine and add to dry ingredients. Beat eggs and add, one at a time. Next, add vanilla. Pour into an unbaked pie shell. Bake at 350° for 25 minutes. The middle will shake, but pie will be done. Do not overbake!
Spray a 9 x 9-inch casserole dish with Pam. Line bottom of dish with half of the crescent rolls. Smooth them flat. In bowl, mix sausage and eggs together and pour over rolls. Slice cheese and place over mixture. Layer the remaining rolls over the top. Bake at 350° for 20 to 25 minutes. Best to let set a minutes before serving. (You can experiment with the different mixtures to go in the pie.)
Simmer chicken until tender; cool, debone and save broth. Saute peppers and onions in margarine until tender. Cook spaghetti in chicken broth until broth is absorbed. Mix together onions, peppers, peas, Ro-Tel, pimento and chopped chicken. Add 2 cups cubed Velveeta cheese and all other ingredients; heat slowly until cheese is melted.
Cream sugar and butter. Add eggs, one at a time. Sift together flour, salt and soda. Add to creamed mixture, alternately with sour cream, beating after each addition. Add extracts and vanilla. Beat well. Pour into greased and floured tube pan. Bake in 350° oven for 45 to 55 minutes. Cool before slicing.
Brown beef. Add celery, onions and saute a few minutes. Combine all ingredients and bake at 325° for 1 1/2 hours. Serves 4.
Preheat oven to 350°. Sift together flour, baking powder, salt and 2 tablespoons cocoa. Cream 1 1/2 cups sugar and butter until light and fluffy. Add the milk, then add the sifted ingredients. Mix well and add the chopped nuts. Spread evenly in a greased 13 x 9-inch pan. Combine the remaining cup of sugar, brown sugar and 2/3 cup cocoa. Spread this evenly over the mixture in the pan and slowly pour the boiling water over all. Bake 40 minutes. Remove from the oven and place on cake rack. Serve warm with whipped topping or when cool. In dishing up this dessert, be sure to cut down to bottom of the pan, because the rich, fudge-like topping is there. Serve upside down or in squares with the whipped topping. Serves 8.
Brown onions and hamburger together; season to taste. Pour off excess fat and add 1/2 can green chilies (keep other half for sauce). Make sauce and pour a thin layer on bottom of a 9 x 13-inch pan. Roll meat in tortillas, 2 or 3 tablespoons to each one. Place in pan. Pour remaining sauce over top of tortillas and sprinkle with grated cheese. Bake in a 350° oven until bubbly and cheese has melted.
Can be creative and individualized by adding celery, eggplant, zucchini, etc. to saute and by adding favorite spices.
In a 2-quart casserole, layer half the rice, half the sour cream mixed with the onions and chilies, half the grated cheese, all the tomato slices and repeat the rice, sour cream, cheese, layering once more. Sprinkle with parsley or paprika for color after heating and before serving. Heat in microwave of a 350° oven.
Separate eggs. Beat whites well and add 1/3 cup sugar. Beat yolks; add juice, water, sugar and butter. Cook over low heat, stirring constantly until thick (like pancake batter). Beat in 1/3 of egg whites with spoon. Pour into baked pie shell and cover with remainder of egg whites. Place in 425° oven and bake until lightly brown on top.
Add chopped giblets, 3/4 to 1 cup broth. Pour over all and mix well. Bake 45 to 60 minutes with chicken or turkey.
Preheat oven to 325°. Cream shortening and sugar. Add eggs, 1 at a time. Add butter flavoring and lemon extract. Mix well. Add flour slowly, using barely 2 cups. Fold in coconut. Pour into 10-inch tube pan that has been well-greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes or until done.
Brown beef in large saucepan; drain. Add other ingredients; heat and stir until heated through (5 minutes). Serve.
Grease a 9 x 13-inch pan. In large bowl, mix the two soups, Ro-Tel (cut up) and onion. In pan, first layer is 1/3 of corn tortillas, then 1/3 of chicken, 1/3 of sauce and 1/3 cheese. Continue layering until all ingredients are used, finishing with cheese. Bake at 350° for 1 hour.
Heat oven to 350°. Brown meat and onion. Blend in sauce, garlic salt and oregano. Put in greased pan and sprinkle with Mozzarella. In small bowl, mix eggs, milk, oil, salt and flour. Pour over meat mixture and sprinkle with Parmesan cheese. Bake for 30 minutes. Can add peppers, mushrooms, Italian sausage or bacon, if desired.
Cream together sugar, eggs and oleo. Sift together cinnamon, allspice and flour. Dissolve soda in applesauce. Combine all by rotating flour mixture and applesauce to sugar mixture. Mix thoroughly and add 1 or 2 cups of raisins and nuts, if desired. Bake at 350° for 1 hour.
Cover dates with wine	for about 1 hour. Drain dates and insert a nut meat or a candied cherry. Roll in granulated sugar.
Blend flour, salt, sugar and baking powder. Cut in shortening. Mix in milk and pat into round cake pan. Bake at 350° until slightly browned and pick is clean.
Cream margarine and sugar. Add eggs and mix well. Add Bisquick, cornmeal and milk. Mix very well. Grease and flour pan (9 x 13-inch). Bake at 350° (preheated oven) for approximately 35 minutes, or until golden color on top.
Cook pudding as directed on package and let cool. Prepare cake mix according to directions. Spread cooled pudding, morsels and nuts on top. Bake at 350° for 25 minutes in a 9 x 13-inch pan.
Layer squash, onion, tomatoes and seasoning each layer. Top with layer of grated mild Cheddar cheese and bacon strips. Bake at 350° until bacon is done.
Mix well. Roll in 1-inch balls and roll in coconut. (These are better if they are covered tight for a day or two and refrigerated.)
In skillet, heat a little oil on high. Add cube steak and reduce heat slightly. Pan-fry steak until just done; then salt and pepper. Remove to a heated platter and squeeze lime over each steak. Then top with green onions and parsley.
Combine vinegar, 1 cup sugar, water and 2 teaspoons cinnamon. Stir until well dissolved and cook over medium heat for 20 minutes. Set aside.
Mix in a double boiler, then place over boiling water. Beat with an electric mixer constantly until frosting stands in peaks. Remove from heat and frost cake. This frosting is great on a fresh coconut cake.
Dice apples and celery into small pieces, chop walnuts coarsely. Combine with mayonnaise and salt. Mix well and place in refrigerator to chill. Serve mounded on lettuce leaves, top with maraschino cherry, if desired. Serves 6.
Boil shrimp for 2 to 3 minutes; drain shrimp. Combine oil, vinegar, capers, celery seed, salt and Tabasco. Place shrimp in shallow dish. Cover with bay leaves and slices of onions. Pour oil and vinegar mixture over shrimp. The shrimp should be chilled for at least 24 hours and can be stored in refrigerator for up to a week. To serve, drain shrimp and use toothpicks.
In a bowl, mix all ingredients well. Divide dough in half, and place ball between two pieces of waxed paper. With rolling pin, roll out dough and place on pie plate. Do second dough the same way.
Combine milk, oleo, salt and pepper in a saucepan. Bring to a boil. Remove from heat, then add flour all at once and mix well. Stir in eggs, one at a time, making sure to blend well after each addition. Drain tuna of excess oil and flake it. Stir in tuna, 1/4 cup Swiss cheese and cream to mixture. Spread batter into a greased 9-inch pie plate. Brush the top with the beaten egg and sprinkle with remaining cheese. Bake at 325° for 40 to 50 minutes or until puffed and brown.
Bake in a tube pan 1 hour at 350°. No need to ice.
Bake pie shell. Fill with vanilla pudding mixed with skim milk (beat until thickened). Fold in coconut. Top with Dream Whip. Chill. Serves 6.
Combine all ingredients. Put in a long Pyrex dish and refrigerate. This can be made several days ahead.
Combine cake mix, egg, milk, and soft butter. Add chips and nuts. Drop by teaspoonful onto greased cookie pan. Bake in 375 degree oven for 10 to 15 minutes.
Dissolve yeast in water. Melt oleo. Mix all ingredients and place by spoonfuls into greased muffin tins. Put rest of the dough in airtight container and store in refrigerator. Will last 3 or 4 days.
Defrost potatoes; combine in a large bowl with butter, salt, pepper, onion, soup and cheese. Blend thoroughly. Put into a greased casserole dish. Cover with crushed corn flakes and 1/2 cup margarine. Bake at 350° for 45 minutes.
Cook cocoa, butter and milk until boils, 3 minutes. Remove from heat and add vanilla, peanut butter and oats. Drop on cookie sheet layered with wax paper. Put in fridge.
Saute vegetables in butter. Add shrimp to vegetables. Simmer 5 minutes. Mix soups, water and seasonings. Mix vegetables, shrimp and crab with soup base and other ingredients. Pour over rice bed. Cook covered at 350° for 30 minutes.
Heat oven to 375°. Combine all ingredients except candy in large mixer bowl. Mix on lowest speed until dough sticks together. Shape dough into balls, using rounded teaspoonful for each. Roll balls in sugar; place 1-inch apart on ungreased cookie sheets. Bake in preheated oven 10 to 12 minutes. Top each cookie immediately with a candy kiss; press down firmly so cookie cracks around edges.
Cook chicken in 3 cups water. Drain, reserving broth. Remove from bone, skin and dice. Break toasted bread into small pieces. Combine bread, chicken, eggs, butter, celery and onion; mix well. Put into 9 x 13-inch pan. Pour broth over top. Salt and pepper. Spread mushroom soup over top. Bake at 350° for 45 minutes.
Melt butter in skillet. Add flour and stir until smooth. Add milk and cook until thick. Remove from heat and add mayonnaise, mustard, Worcestershire sauce, onion, Old Bay, salt and pepper to taste. Fold in crab meat. Put in greased baking dish. Top with buttered bread cubes and bake until golden brown at 350°.
Combine Jell-O, pineapple (do not drain), marshmallows and nuts. Mix well. Blend in Cool Whip. Chill and serve.
Preheat oven to 350°. Combine casserole ingredients and pour into a shallow, buttered 2-quart baking dish. Mix topping ingredients together and spread over casserole.
Wash and tear spinach. Place in bottom of a clear, glass bowl. Wash and tear lettuce for next layer. Chop onion and place on top of lettuce. Mix sour cream and mayonnaise together. Carefully spread over mixture. Seal edges. Just before serving, top with remaining ingredients. May be sprinkled with salt and pepper.
Add peppers, onion and garlic to drained peas. Preheat oven to 325°. Transfer mixture to blender or food processor. Puree. Add melted butter. Mix well. Pour mixture into baking dish. Top with chiles and liquid. Add cheese. Heat in oven until cheese melts, about 12 minutes. Top with tomatoes. Serve with chips.
Dissolve jello in boiling water. Add pineapple juice and cool. Combine remaining ingredients and add to jello mixture. Pour into 13 x 9 x 2-inch pan. Chill. Cut into squares to serve. Makes 8 to 10 servings.
Place broth, asparagus and onion in 2-quart saucepan. Bring to a boil, lower heat and simmer for 5 minutes. Ladle into blender or food processor; blend at medium speed until well mixed. Return to saucepan. Whisk mildly; season with salt and pepper. Heat soup thoroughly, but do not boil. Serve.
Cut unpared zucchini into 1/2-inch slices. Cook, covered, in 1-inch of boiling salted water for 5 minutes. Drain. Beat eggs. Stir in all ingredients with eggs except cheeses and meat. Place in the bottom of pan half of the zucchini. Add half of the egg and rice mixture. Lightly sprinkle 1/3 to 1/2 of the Parmesan cheese. Repeat layer of zucchini, then rice mix. Add Parmesan cheese on top, then add meat on top. Bake in oven at 350° for 1 hour. After the first 30 minutes of baking, add shredded Longhorn cheese.
Brown bee in skillet. Add onion and garlic; saute until tender. Add tomatoes, mushrooms and seasonings. Simmer 15 minutes. Add remaining ingredients and stir. Cover and simmer another 10 - 12 minutes, stirring occasionally.
Slice yams into rounds and arrange in glass dish. Sprinkle flour over yams; dot with margarine. Combine white sugar, brown sugar, vanilla and water; pour over yams. Sprinkle with cinnamon. Bake at 400° for 20 minutes or until syrup is thick.
Split rolls, butter and brown in oven. Makes 2 slices of ham bun size, 2 slices of onion bun size and 1 slice of tomato bun size. Arrange in following order: Start with bun bottom, then ham, onion, tomato, Blue cheese, ham, onion and bun top. Salt and pepper sandwich to taste as you build sandwich.
Mix all together and put in jar. For 1 cup, put 1 teaspoon mixture into cup and add hot water.
Saute onion and celery in oil. Boil chicken for 15 or 20 minutes (chop in fine pieces or shred). In a bowl, mix all ingredients together except pie crust. Grease 1 1/2 to 2 quart dish with Pam. Take 1 pie crust and fit into dish to make bottom crust. Dump mixture into pie crust and cover with second pie crust and flute edges of top crust to seal the mixture inside. Pierce top with fork or cut decorative holes and bake in 400° oven for 20 to 25 minutes or until brown. Serves 4.
Combine all ingredients (except dressing) together. (Be sure to stir together in buttered 9 x 13-inch casserole.) Mix small package dressing mix with melted oleo and spread over top of salad. Bake in 350° oven for 20 minutes.
In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley. Makes 4 to 6 servings.
Mix cream of chicken soup, water and rice together. Place in bottom of 9 x 13-inch dish. Lay chicken breasts on top of mixture. Sprinkle salt and pepper and French onion soup mix on top. Cover tightly with aluminum foil. Bake at 325° for 2 hours.
Stir ingredients, except 1 cup Mozzarella cheese, and bake at 350° for 40 minutes. Add 1 cup Mozzarella cheese to top of dish. Put back in oven 15 minutes.
Combine first 8 ingredients in a 2 1/2 quart saucepan, stirring well. Bring to a boil. Cover and cook 15 minutes. Stir in cooked rice. Remove from heat. Let stand 5 minutes. Stir well before serving. Serves 8.
Put into saucepan, butter, milk and brown sugar; cook for 2 minutes. Remove from heat and add peanut butter and melt. Add powdered sugar. Stir until mixed well. Pour into an 8 x 8 x 2-inch pan. Cool and cut. Nuts are optional.
In small glass bowl, heat butter 1 minute or until melted. Brush butter onto one side of bread. Cut bread into small cubes. In an oblong glass baking dish, arrange bread and drizzle with remaining butter. If desired, sprinkle with garlic salt or your favorite seasoning. Heat 5 to 6 minutes or until bread is crispy, stirring twice. Let stand for 10 minutes. Store covered.
Mix together the cake mix, jello, flour, eggs and water. Beat at medium speed for about two minutes. Add 1/2 of the strawberries and beat for one more minute. Add oil and beat one more minute. Divide batter evenly into two greased, floured pans and bake in 350° oven for 35 to 40 minutes.
In medium bowl, with fork, beat cream cheese until smooth. Drain and stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap in plastic, refrigerate overnight.
Mix all ingredients in a saucepan, including the beets. Cook for 3 minutes over medium heat or until the mixture thickens. Let cool. Store in refrigerator.
In a 5 to 6-quart pan, simmer the broth, water, bouillon, potatoes, celery, carrots and onion. When half done, add broccoli and cauliflower. Cook until barely tender, then add undiluted soup. Stir with vegetables; don't stir excessively. Add chopped chicken; simmer, but do not boil. When hot and almost ready to serve, add Velveeta cheese. Heat slowly, until cheese is melted. Scrape bottom of pan often so cheese won't scorch. Do not boil.
Combine all ingredients and chill 2 hours before using. Roll paper thin. Fill with desired filling and fry. While still hot, glaze.
Brown hamburger, onion, celery and green pepper in small amount of oil. Add other ingredients. Simmer in electric skillet or bake in a 300° oven for about an hour. Makes 10 to 12 servings.
Combine baking soda, salt, baking powder, sugar and flour in mixing bowl. In small bowl, beat eggs, margarine and buttermilk. Stir in raisins. Add to dry ingredients. Spoon mixture into well-greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 60 to 75 minutes. Turn bread from pan to cool on wire rack. Makes 1 loaf.
Will also need 15 pounds of coals, smoker, hickory chips and 1 six pack beer.
Mix onion, black olives, mayonnaise, salt, mustard and shredded cheese thoroughly. Spread cheese on split muffin halves. Bake in preheated 350° oven for 10 minutes. Makes 8 muffin halves.
Process or whisk first 6 ingredients. Add cheese. Cut apples into thin wedges. Melt margarine and cook apples 2 to 3 minutes. Add other 1 tablespoon sugar as it cooks. Spread evenly on bottom of pizza pan. Pour batter over. Bake at 375° about 30 minutes until brown and puffy. Sprinkle with sifted powdered sugar; cut in wedges.
Boil the chicken breasts and pick the meat off the bone. Saute the celery and onion in 1 stick of butter or margarine until they are clear. Melt the cheese in the vegetable mix and add the soup. Cook the frozen broccoli until tender. Mix the ingredients together in a large casserole and top with grated cheese and slivered almonds. Bake at 350° until cheese melts.
Cream butter gradually. Add sugar and cream until light and fluffy. Add eggs and vanilla; mix well. Sift together flour, soda and salt. Gradually add to cream mixture, beating well after each addition. Divide dough into 6 parts.
Place all in bowl and beat with electric beater about 5 minutes or until light. Yields enough for a layer cake.
Brown pork chops in lightly greased skillet. Combine soup, milk, sour cream, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon into a 13 x 9-inch baking dish. Arrange pork chops over potatoes. Bake, covered, in a 350° oven for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Mix good and pour into buttered baking dish. Cover with cracker crumbs and bake until firm. Yum-Yum!
Mix pineapple, orange and cherry juices together; chill. Combine ginger ale and sherbet with mixture when ready to serve.
Mix sugar, syrup, water and salt together. Cook over medium heat to hard ball stage using candy thermometer. Pour hot syrup slowly over egg whites which have been stiffly beaten. Beat with an electric mixer until candy starts to hold its shape. Drop by teaspoonful onto cookie sheet. Cake coloring can be used to give it color. Pecans can be used for decoration.
Cook macaroni according to directions on package and drain. Stir in butter immediately. Beat egg with 1 teaspoon salt, mustard and cream. Toss macaroni with grated cheese, leaving 1/3 cup of cheese. Place in a baking dish. Pour on cream mixture and top with rest of cheese. Bake about 40 minutes at 350°. Serves 6 to 8.
Mix all ingredients together and cook at 350° for 1 1/2 hours. Great for a crowd of people!
Coat meat with flour; set excess flour aside. In large skillet or slow-cooking pot with browning unit, heat oil. Brown meat on all sides. In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on low 8 to 10 hours. Turn control on high. Thicken sauce with flour left over from coating (about 1/4 cup), dissolved in a small amount of water. Add okra, if desired. Cover and cook on high 10 to 15 minutes, or until slightly thickened. Makes up to 6 to 8 servings.
Melt butter, add 1/2 cup sugar; mix well. Add pretzels to butter/sugar mixture; mix well. Press in bottom of baking dish and bake at 300° for 8 minutes. Cool well.
Soak cucumbers in 2 gallons of lime water for 24 hours. Drain and rinse. Soak for 24 hours in 1 gallon alum water. Drain and wash twice in water. Combine vinegar, sugar and spices. Pour over cucumbers; let stand 3 hours. Place over low heat for 1 hour; do not boil. Pack in jars, cover with vinegar liquid and seal.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk; beat with mixer. Mix all dry ingredients together and add to creamed mixture; beat with mixer. Stir in diced zucchini. Spoon batter into greased and floured 9 x 13 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes (or until toothpick comes out clean and dry).
Mix all ingredients well and pour into pie shell. Bake at 425° for 15 minutes, then reduce oven to 350° for 30 to 45 minutes. Pie is done when knife inserted in center comes out clean.
Add all ingredients together; beat on medium speed. Pour in greased and lightly floured pan. Bake at 325° for 40 to 45 minutes. Great served plain or with cream cheese frosting.
Drain and chop chilies. Slice off top of bread. Hollow out center, leaving a 1/2-inch shell. Combine all ingredients. Spoon filling into hollowed loaf and replace top.
Make a roux of the flour and oil by browning, being careful not to get it too hot. Add the onion, bell pepper, parsley, celery, garlic and tomatoes. Add the water to this. Cook for 30 minutes or until vegetables are transparent. Add the crab meat and a few claws for flavor, bay leaves, Worcestershire sauce, salt and pepper to taste and a little hot sauce or Tabasco.
Saute vegetables in oleo. Add parsley, garlic and shrimp. Stir in half and half, cheese and flour. Lower flame and cook 30 minutes or until cheese is melted. Boil noodles and add to mixture. Pour in casserole dish. Top with grated cheese (optional). Bake at 350° for 20 minutes or transfer to crock-pot for parties or potlucks. Makes a lot. (Crawfish or chicken can be substituted.)
Cook onions in butter until cooked, but still crisp. Remove from pan. Brown meat. Add remaining ingredients. Simmer 2 hours. Add onions just before eating. Heat through.
Remove stems and seeds from peppers. Cook in boiling water for 5 minutes. Drain. Mix beef, rice, salt, pepper and onion. Add 2/3 can tomato soup. Stuff peppers with meat mixture. Stand upright in small baking dish. Pour remaining soup, diluted with 1/3 soup can of water, over peppers. Bake, covered, for 45 minutes, uncovered, for 15 minutes longer at 350°.
In skillet, brown ground beef; drain. Stir in 1/2 cup salsa. Spread 1/4 cup salsa in a 10-inch pie plate. Top with 3 tostadas. Top with 1/2 of each of the beans, meat mixture, sour cream and cheese. Repeat layers; cover with foil. Bake at 350° for 30 minutes. Top with lettuce, remaining salsa and additional sour cream. Makes 6 to 8 servings.
Combine vegetables in a large bowl. Stir together remaining ingredients; pour over vegetables. Cover and chill overnight. Yields 10 to 12 servings. Great with toasted fresh bread.
Saute mushrooms and onions in butter with juice of 1 lemon. Saute cauliflower in butter with garlic, basil, salt and pepper to taste. Mix all ingredients. Put in greased casserole. Cover and bake at 350° for 30 minutes.
Brown sausage and onions. Remove stems from mushrooms; chop fine and add to	meat mixture. Cook until brown. Add water, parsley, salt and pepper;	bring to a boil. Add rice, cover and remove from heat. Let stand for 5 minutes. Mix mayonnaise and cheese, stir 1/2 cup mayonnaise mixture into rice mixture. Spoon into mushrooms, place in shallow baking dish. Top	each mushroom with remaining mayonnaise mixture. Bake at 400° for about 15 minutes or until brown and puffy.
Pour asparagus tips into a 1-quart baking dish. Cover with mushroom soup. Top with fried onion rings. Bake in 350° oven until hot and bubbly, about 15 minutes.
Season chicken with curry powder, salt and pepper. Brown in oil until golden. Combine orange juice, water, brown sugar, dry mustard and mix well. Add to chicken; simmer covered for 20 minutes. Lift chicken from broth and add rice. Arrange chicken pieces over rice. Bring to a boil. Cover and simmer 20 minutes longer. Remove from heat and let stand covered until liquid is absorbed, about 5 minutes. Sprinkle with parsley. Makes 6 servings.