HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. If too stiff, add a little milk. If not stiff enough, add more crackers. Make into patties and fry like you would pancakes. Brown very well. Use drippings to make cream gravy.
Thaw bread; don't raise. Grease 9 x 13-inch pan. Tear one loaf into pieces and drop in pan. Melt butter and add rest of ingredients; beat in pan over medium-low heat until smooth. Pour over torn up loaf. Tear 2nd loaf and place on top of empty spots. Raise 2 1/2 to 3 hours. Bake approximately 30 minutes at 375°. Cool 15 minutes and turn out on wax paper.
Boil pasta until tender; drain and cool. Combine all remaining ingredients. Stir and refrigerate. Serve cold.
Grease bottom of a muffin pan. Beat the egg. Stir in the oil and milk. Stir in remaining ingredients all at once until flour is moistened. Fill the muffin cups 3/4 full. Bake in a 400° oven for 20 minutes. Makes 1 dozen muffins.
Combine sugar, flour and salt in saucepan. Mix. Add pineapple juice and well beaten egg. Cook on medium-low heat until it starts to thicken. Stir continuously. Remove from heat and add butter and flavorings. Cool. Fold in Cool Whip. Refrigerate. Can be frozen for later also.
Sprinkle chicken with lemon juice, garlic powder, seasoned salt and pepper. Wrap chicken loosely in foil. Refrigerate overnight.
Finely chop onion and cut Prosciutto in cubes less than 1/2-inch thick. Put butter and oil in heavy pot over medium heat. When butter is melted, add onion, Prosciutto, garlic and whole sage leaves. Saute for 15 minutes. Stir occasionally. Remove garlic and sage.
Marinate vegetables and meat for 2 hours. Place onto skewers and grill until done.
Preheat oven to 350°. Line cookie sheets with aluminum foil. In a bowl of a food processor fitted with a steel blade, combine flour and butterscotch chips. Process until butterscotch chips are as fine as the flour. Pour into a large bowl; add baking soda, Crisco, sugar, brown sugar, egg and pumpkin. Beat until well mixed. Stir in oats, white chocolate and walnuts. Drop by teaspoons 2 inches apart onto the foil-lined cookie sheets. Bake 12 to 14 minutes or until golden brown. Remove immediately and cool on racks. Store in airtight container.
Mix graham cracker crumbs, sugar and oleo. Press into 9 x 13 x 2-inch pan. Mix cream cheese, milk and powdered sugar for second layer. Combine nuts and Dream Whip for third layer. Use Thank You pie filling for the fourth layer. Chill.
Melt butter in Dutch oven on medium. Stir in celery and onions; cook and stir until tender. Stir in flour, thyme and pepper. Gradually add milk, stirring constantly. Add potatoes. Bring to a boil; simmer for 15 minutes, or until potatoes are tender, stirring occasionally. Add bacon and crab. Heat 3 to 5 minutes. Makes 4 (2 cup) servings.
In a heavy pot over medium heat, brown bacon. Pour off fat, if any. Add white and light green parts of onions (reserve 1/2 cup dark tops.) Cook and stir 1 minute.
Mix butter, cocoa and flour. Add sugar and milk. Cook on medium heat until thick. Serve with hot biscuits.
Combine 1 1/2 cups flour and yeast. Combine water, honey and salt. Add to flour. Beat on low for 1 minute and on high 2 minutes. Stir in remaining flour. Knead until smooth. Shape into 12 equal balls. Poke a hole in each ball and shape into bagels. Cover and let rise 20 minutes. Boil 1 gallon of water with 1 tablespoon sugar. Drop in bagels a few at a time. Simmer for about 3 to 4 minutes. Turn bagels over and simmer another 3 minutes. Do not overcrowd bagels! Do several batches or 4 or 5 at a time. Drain. Place on ungreased cookie sheet. Bake at 375° for 35 minutes.
In small saucepan, cook oil and garlic together over medium-low heat, stirring almost constantly, for 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic; set saucepan of garlic-flavored oil aside.
Cook sausage, crumble and drain. Set aside. Cut up vegetables. In medium saucepan, combine vegetables, soup mix, rice and water. Boil for 7 minutes. Mix sausage with soup mixture. Pour into 2-quart baking dish. Bake at 350° until bubbly.
Cook spaghetti and drain. Combine all ingredients except 1/2 cup of cheese. Put in a 9 x 13-inch baking pan. Sprinkle remaining cheese on top. Place in refrigerator for 1 hour. Bake at 350° for 45 minutes. Can microwave in a 2-quart covered dish for 13 minutes on High. As a shortcut, can use precooked chicken breasts.
Brown hamburg and pour off fat. Add taco seasoning. Stir in picante sauce. Layer in casserole 4 ounces cream cheese (cubed), 1/2 hamburg mix, 4 ounces cream cheese (cubed), 1/2 Monterey Jack, 1/2 hamburg mix and 1/2 Monterey Jack. Heat in microwave or oven until hot. Serve with tortilla chips.
Place chicken pieces in shallow glass baking dish; season with salt and pepper. Add vegetables; sprinkle with water or wine. Sprinkle dry mix over everything; seal tightly with aluminum foil. Bake at 400° for 45 to 65 minutes. Serves 4.
Mash cooked carrots. Add chopped celery, onions, mustard and mayonnaise. Mix well. Put in baking dish and sprinkle with buttered bread crumbs. Bake, uncovered, at 300° for 1 hour.
Mix well. Allow to set for at least 1 hour. Delicious and so easy.
Combine beef, egg, bread crumbs, 1/4 cup onion and salt; mix well. Shape in 1-inch balls. Brown in hot oil; add remaining onions until wilted. Drain off excess oil. Add beef broth, tomato sauce, seasoning and vegetables. Cover and simmer for 10 minutes. Add meatballs and cook until meatballs and vegetables are done.
Cook cake mix as directed in 9 x 13-inch pan. Let cool about 10 minutes. Punch	lots and lots of holes in cake. Set aside and heat 2 cups of water to boiling; dissolve jello in it. Pour very slowly over	cake. Let cool completely in refrigerator. Spread Cool Whip on top of cake.
Crush fideo noodles into small pieces. In large frying pan, melt shortening and add noodles, stirring until brown. Pour in beef bouillon dissolved in water, stewed tomatoes, vinegar, peppers and onion. Simmer until noodles are tender and soaked up excess juice, about 20 minutes. Better tasting if made ahead. Serves 4 to 6 people.
Cream the first 4 ingredients together with electric mixer. Add the egg, vanilla and sour milk; mix until well blended. Sift dry ingredients and add to mixture; mix in zucchini last. Spoon into greased and floured 9 x 13-inch pan. Sprinkle top of cake with chocolate chips. Bake at 325° for 45 to 50 minutes.
Put all ingredients together in a pan or casserole dish with a tight-fitting lid. Do not brown the beef. Do not disturb while baking. Bake 5 hours at 250°.
Place chicken in bottom of 9 x 13-inch pan. Cover with remaining ingredients in order listed. Cover with foil and bake at 325° for 1 1/2 hours.
Do not sift flour. Place dry ingredients in a bowl and cut in shortening. Make a well in the ingredients and add enough tepid water to make a dry dough. Form a ball and knead until satiny and smooth. Take slightly less than a handful of dough and roll out in a circle until desired thinness. Cook on hot griddle, browning one side and turning over to brown other side. Stack in a covered dish to steam or under a terry dish towel to keep soft. Makes 10 to 15.
Mix and drop by teaspoonful on cookie sheet. Flatten with a glass. Bake at 350° or a little less until brown.
Slice and saute onions in 5-quart pot in olive oil until slightly brown and soft. Wash lentils and rice in cold water and drain. Put all lentils and rice, salt, pepper (to taste) cinnamon and water in pot and bring to boil with high heat. Lower to medium/low heat. Cook on slow heat until well done. Serve with a dash of vinegar if you like a zesty touch.
Brown pork chops and onion in skillet. Place pork chops in shallow baking dish. Drain hominy and layer over top of pork chops. Pour soup over hominy and top with onion. Cover with foil. Bake at 350° for 45 minutes. Makes 6 servings.
Melt chocolate chips in microwave until smooth. Stir in 1/2 can milk. Pour in 9 x 9-inch square pan. Melt peanut butter chips until smooth. Stir in 1/2 can milk. Put a layer of walnuts on top of chocolate, then pour melted peanut butter over top and spread out. Chill for 2 hours, then cut into squares and eat.
Cook spaghetti in 1 1/2 quarts of water until tender; drain and rinse. Melt butter; saute onion. Add liquid from can of mushrooms; blend in can of chicken soup and evaporated milk, mushrooms, marjoram, pimento, meat and Cheddar cheese, cut in chunks. Pour into buttered oblong casserole. Pour sauce over top. Sprinkle with Parmesan cheese. Bake at 325° for 30 minutes. Can be prepared ahead and kept in refrigerator until baking.
Mix all ingredients together except egg whites. Beat the two egg whites until stiff. Fold into mixture. Pour into unbaked crust. Bake at 335°. If using frozen crust, place on cookie sheet to brown bottom of pie better.
Place wings in large baking pan. Pour marinade over wings. Bake for 30 minutes at 400°. Turn wings and baste with marinade. Reduce temperature to 350° and bake 30 minutes longer. Baste 3 times in last 30 minutes of baking. More flavorful if wings can marinate several hours or overnight prior to baking.
Mix beans, Mexican tomato sauce and salsa together in a large bowl. Cook rice. Layer in a 9 x 12-inch glass casserole dish, 2 spoons sauce mix, 1/2 of the rice, 1/2 of the sauce mix, 1/2 of the cheese. Repeat layers, ending with the cheese. Refrigerate until ready to use. Heat in microwave or oven uncovered 15 to 20 minutes or until heated through.
Dissolve Jell-O in the water. Stir in the remaining ingredients. Chill 8 hours and serve.
Blend sugar and oil. Add eggs, one at a time. Add flour, baking powder and vanilla and mix. Add walnuts and chocolate chips. Mold two loaves on a cookie sheet and bake at 350° for 30 to 35 minutes. Sprinkle sugar and cinnamon on top. Slice when ready to serve. (May be frozen.)
Brown ground beef, draining excess fat. Add chopped onion, mushrooms and soup with 1 can of water. Simmer until thickened. Add sour cream. Cook noodles according to package directions. Serve stroganoff over noodles.
Mix well all ingredients except sour cream, then fold it in and put in tube pan to cook 40 to 45 minutes at 350°.
Mix all ingredients except butter together. Pour into a small casserole. Dot with butter. Bake at 400° for 1 hour.
Cook spaghetti al dente and drain. Stir in butter, Parmesan cheese and eggs. Chop well with a knife and fork. Form in 2 buttered 10-inch pie plates.
Melt the margarine and add to the eggs. Add remaining ingredients. Pour into baking dish. Bake at 400° for 35 to 40 minutes.
Melt bacon grease, margarine and peanut butter together. Mix all dry ingredients in a large pan. Mix everything together. Preheat oven to 200°. Bake 2 hours, stirring every 15 minutes.
Prepare strawberry Jell-O according to package directions. Refrigerate until the consistency of syrup. Slice cake in thin serving pieces and line bottom of 13 x 9-inch glass pan. Layer partially thawed strawberries on cake; pour syrupy Jell-O over top. Refrigerate until firm. Prepare vanilla pudding according to package directions, using 2 3/4 cups milk instead of 3 cups. Cool pudding and spread on Jell-O - strawberry layer. Refrigerate 2 to 4 hours. Cover with whipped cream and nuts. Makes 10 to 12 servings.
Mix pudding, sugar and water with beaten egg yolks and sugar. Cook, stirring constantly until mixture bubbles. Add coconut. Put in baked crust. Use 4 egg whites for meringue with 3 tablespoons of sugar. Sprinkle with coconut. Brown in 350° oven.
Drain pineapple and mixed fruit. Reserve pineapple juice. Combine juice with pudding mix and Tang. Stir well. Combine fruit and pudding mixture. Toss gently. Chill before serving. Fresh fruit may be substituted for chunky fruit.
Dissolve jello with 2 cups boiling water. Add orange juice and mix well. Refrigerate. Grind the cranberries, apples and celery. Works best if using cranberries right out of the freezer. Add sugar to cranberry-apple mixture. Let set awhile for sugar to dissolve. Add mixture to jello before jello gets too set. Stir in nuts. Refrigerate to finish setting. Great with turkey dinner!
Prepare Creamettes lasagna according to package directions; drain. In medium bowl, combine Ricotta, spinach, 1/2 Mozzarella, Parmesan and eggs; mix well. In a 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half of the remaining Mozzarella, remaining lasagna and sauce. Cover; bake in a 350° oven until bubbly, about 45 minutes. Uncover; top with remaining Mozzarella and parsley. Bake for 15 minutes. Let stand 10 minutes before serving. Makes 10 to 12 servings.
With a paring knife or a pair of pliers trim or pull off the fuzzy beards from the mussels. Rinse the clams and mussels well and soak them in cold water for 1 hour. Drain, leaving any sand behind. Heat a 15-inch round paella pan or a large frying pan.
Mix. Pour into greased baking dish, 9 x 15-inch. Bake 30 to 35 minutes until toothpick comes out clean.
Sprinkle meat with seasoned flour. Brown with onion. Cover and cook slowly for 1 hour and 30 minutes or until meat is almost tender. Add potatoes, carrots and celery. Cook for 20 to 30 minutes. Add peas during last 8 to 10 minutes of cooking. Makes 4 servings.
Slice tomatoes thinly. Mix cornmeal, flour, salt and pepper. Dip tomato slices into mixture and place in iron skillet, preheated with grease. Fry slowly until brown on both sides. Drain on paper towel.
Combine first 6 ingredients. Cover with brine; let stand overnight. Drain and add dressing.
Cream sugar and butter or margarine. Add milk; continue beating to right consistency. Add vanilla. Spread over cake.
Clean chicken. Dry and rub chicken with salad oil. Pour apple juice over chicken. Sprinkle pepper, garlic salt and poultry seasoning on. Bake in a 325° oven for 2 to 3 hours, depending on size of chicken. Baste every 1/2 hour.
Cover zucchini with water; bring to boil and simmer until tender. Drain and cool. Add to cool zucchini the remaining ingredients. Mix ingredients to zucchini and put in 2 crust pie. Bake at 325° for 30 to 40 minutes or until done. It tastes like apple pie.
Melt butter in bottom of pan. Crumble cookies. Put in butter. Make layer on bottom of pan. Mix pudding with milk. Mix ice cream with pudding slowly. Pour on crumble mix layer. Put Cool Whip on top. Crush Heath bars; put them on top. Refrigerate overnight.
Dissolve both packages of Jell-O in boiling water. Cool in refrigerator, while chopping up nuts and celery. Add all ingredients to cooled Jell-O, blending well. Pour into 9 x 13-inch pan or mold. Chill at least 3 hours before serving.
Melt butter and garlic in saucepan over moderate heat. Stir in flour. Slowly blend in half and half, stirring constantly. Cook, stirring, until sauce boils and thickens. Add undrained clams, brandy and all remaining ingredients. Heat just to boiling. Serve over hot buttered spaghetti.
Saute onion in oleo. Add remaining ingredients; stir well. Bake in a 350° oven for 45 minutes to 1 hour.
Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on sheet before removing. Store tightly covered. Makes 4 1/2 dozen.
In Dutch oven, brown chops. Pour off fat. Add rest of ingredients. (More water may be added if liquid does not cover vegetables.) Cover. Simmer 45 minutes or until potatoes and carrots are tender.
Whip together cream cheese, milk, sugar and cocoa for 3 minutes, then add Cool Whip. Layer in 9 x 13-inch pan: graham crackers (whole); add cream mixture. Add another layer of graham crackers. Top with whipped cream or Cool Whip. Refrigerate for 2 hours.
Boil potatoes in jackets; drain off water and let cool. Peel and grate. Mix melted butter, sour cream and onions. Mix well. Sprinkle with 1 cup cheese on top and cover. Let stand in refrigerator 6 hours or overnight. Bake at 350° for 45 minutes.
Dissolve Jell-O in hot water. Add other ingredients and mix well. Chill and serve.
Lightly toss the chicken, celery and pecans together. Puree a sauce of the mayonnaise, onion, lemon juice and cheese in a blender. Toss the chicken mixture with the sauce and pour into casserole. Top with 2 cups crushed potato chips. Bake at 450° for 15 minutes. Serve hot.
Brown ground beef; drain and add onions and peppers. Stir in flour and water. Let cool while making dough.
Mix Jell-O and hot water; set to cool. Add sugar to cranberry sauce; mix well. When Jell-O is cool, add cranberries. Mix and let set lightly. Add pineapple and nuts. Stir. Refrigerate until set.
Preheat oven to 325°. Cream the first 3 ingredients together. Add the vanilla and 2 cups flour. Mix well.
Cream butter and sugar until light; add beaten yolks and vinegar, then spices and raisins. Beat well. Fold in beaten egg whites. Pour into unbaked pie shell and cook slowly until thoroughly set.
Boil the potatoes until tender and mash (should be about 2 cups). Add margarine, eggs and remaining ingredients. Pour into pastry shell and bake 45 or 50 minutes at 350°. Cool 1 hour before cutting. Can use Cool Whip or whipped cream as topping. Delicious!
Remove skin. Mix flour, paprika, salt and pepper on sheet of waxed paper. Place bread crumbs on another sheet of waxed paper. Beat egg white and milk in pie tin. Coat chicken in flour mixture, dip into egg mixture and coat with bread crumbs. In large pan, arrange chicken pieces. Bake 25 minutes in 475° oven. Turn and bake 20 minutes.
Sort and wash beans. Place in a 6-quart Dutch oven. Cover with water 2-inches above beans. Let soak overnight. Drain beans. Add 4 quarts water. Bring to a boil. Reduce heat to medium. Cook, uncovered, 1 1/2 hours, stirring beans occasionally.
Slice loaf horizontally 3/4 way through. Blend butter and powder together and spread generously between	bread slices; butter sides with mixture.	Wrap bread in tinfoil and place in 400° oven for 15 minutes.
Prepare cake according to package directions. Bake in a 9 x 13-inch pan.
*Works well with apricots, peaches, apples, raspberries or applesauce.
Place peaches or apples in baking dish. Sprinkle with cinnamon and sugar (if making peach leave off cinnamon). Combine the next 5 ingredients and beat well. Cut edges from bread. Cut into triangles. Place on top of apples or peaches covering all of the top. Pour egg mixture evenly on top. Bake 350° for 30 minutes.
Mix all of the ingredients in a microwave casserole. Cover with plastic wrap and cook on High until tomatoes are tender. Sprinkle with a little of the grated Romano cheese just before serving.
Cream shortening and sugar. Add eggs. Mix flour, baking powder, soda and cocoa. Blend into shortening mixture with buttermilk and food coloring. Mix until smooth. Bake at 350°. Bake in 2 (9-inch) cake pans. Frost with any favorite icing.
Mix in order given. Bake in a loaf pan for 1 hour and 15 minutes starting in cold oven at 350°.
Drain pineapple; use juice to mix jello. While jello is hot, add cranberries, pineapple and nuts. Stir well.
Break apart crackers and put on well-greased jelly roll pan. Boil butter, oleo and sugar for 1 minute. Pour boiled mixture over crackers. Top with chopped almonds.
Preheat oven to 350°. Grease 2-quart baking dish and crumble 1/2 box of crackers into bottom of dish. Combine sour cream, soups and chicken. Spread over layer and cover with remaining 1/2 box of crackers, crumbled. Drizzle margarine over top and bake for 30 minutes.
Mix first four ingredients. Pour into 9 x 13-inch pan. Place chicken on top of mixture; coat each piece. Top with foil and bake at 325° for 2 hours.
Preheat oven to 350°. Grease tube cake or Bundt pan. Sift together dry ingredients. Add pineapple with juice, oil, vanilla, eggs and bananas. Mix until blended, but do not beat. Pour batter into prepared pan. Bake 1 hour and 20 minutes. Cake will crack slightly on top. Cool in pan on rack. This cake will remain moist and fresh for some time. You can also use a 9 x 12-inch pan, but adjust baking time (start checking at 45 minutes).
Preheat oven to 350°. Place ribs in roasting pan. Slice onions into rings and place on top of ribs. Arrange carrots around ribs. Add bell peppers, cut into strips, over onions and pour barbecue sauce over all. Cover and bake until tender, about 1 1/2 hours, basting occasionally.
Combine beans and seasoning mix. Spread evenly in large dish. Layer remaining ingredients, except tomatoes, lettuce and salsa. Top dip with shredded lettuce, tomato and drizzle salsa over top. Serve chilled with tortilla chips.
Cut bread into bite size cubes. Melt butter in saucepot with water; add parsley and grated cheese. Bring to a rapid boil. Add bread and stir until liquid is partially absorbed. Continue to heat slowly. Crack eggs into pot over bread mixture. Stir well over low flame. Serve hot with more butter and cheese, if desired.
Beat eggs. Add oil, flour, sugar, salt, soda and cinnamon; mix well. Add apples, nuts and vanilla. Pour into a greased and floured 9 x 14-inch pan. Bake at 350° for 35 minutes, or until done.
Mix butter and Crisco until creamy. Add sugar and mix. Add eggs one at a time and mix after each. Add flour (that cocoa has been sifted into) and milk alternately. Fold in nuts and vanilla. Pour in tube pan and bake at 325° for 1 hour.
Lay out biscuit. Tuck in 1 cheese chunk and pinch shut. Sprinkle on oregano. Dab on pizza sauce (2 tablespoons total.) Bake at 375° for 10 to 12 minutes.
Mix well. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Lay out crescent rolls in a large cookie sheet. Bake 8 to 10 minutes in a 350° oven or until golden brown. Mix cheese, mayo and spices until well blended. Spread over crust. Top with veggies. Best if prepared several hours ahead.
Lay bananas in a single layer in a baking dish, sliced side down. Put remaining ingredients on bananas in order given. Dot with butter. Bake at 350° for 25 minutes.
Partially thaw frozen items. Combine with rest of ingredients, including juices from strawberries, pineapple and cherries. Freeze. Remove 45 to 60 minutes before serving.
Caramelize sugar in small skillet until dark brown. Add 1/2 cup boiling water. Cook until smooth. Beat egg yolks. Add sugar and flour. Add milk, caramelized sugar, butter, vanilla and salt. Cook over medium heat until thick and smooth, stirring constantly. Pour into baked pie shell and top with meringue.
In a mixing bowl, combine oil and sugars. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake tests done. Cool cake in pan for 10 minutes. Remove to wire rack to cool completely.
Combine the milk, apple juice, honey, margarine, cinnamon and nutmeg in a saucepan. Heat just to boiling. Add rice, apples and raisins. Heat just to a simmer. Remove the cinnamon.
In 3-quart square pan over medium heat, in hot margarine, cook celery, onion and carrots until tender. Add flour; cook one minute more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly. Add stuffing and chicken; toss to coat. Spoon into 2-quart oblong baking dish. Bake at 350° for 35 minutes. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Garnish with celery leaves and carrot curl, if desired. Makes 6 main dish servings.
Mix flour, salt and Crisco with pastry blender; add ice water and mix with a fork. Handle as little as possible for a tender crust. Roll out on floured board and put in pie pan.
Brown chops on one side in hot oil. Turn. Add mushrooms and onion; brown on other side. Season with salt and pepper. Add chicken broth, Worcestershire sauce, tarragon and 1/4 teaspoon salt. Cover; simmer for 35 to 40 minutes. Remove chops to serving platter; keep warm. Spoon fat from juices. Measure remaining juices, reserving 1 1/4 cups. Combine cold water and flour; stir into juices in skillet. Cook and stir until thick and bubbly. Cook 2 minutes more. Spoon over chops. Makes 4 servings.