HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use rolling pin and put crackers in a plastic bag. Use approximately 1 1/2 packages of a 1 pound box of saltines. Combine crumbs, margarine, salt and pepper and spread 1/3 of buttered crumbs in a greased round casserole dish. Cover with half of the oysters. Using another 1/3 of crumbs; spread a second layer; cover with remaining oysters. Combine 1/2 cup milk, oyster liquid and 1/4 teaspoon Worcestershire sauce (dash of Tabasco if desired). Pour over oysters. Top with last of buttered crumbs. Garnish with parsley. Bake in oven at 350° for 40 to 45 minutes. Serves 4 to 5.
Preheat oven to 350°. Place meat on a large piece of heavy-duty foil. Spread undiluted mushroom soup over meat and sprinkle dry onion soup mix on top. Wrap meat in foil, sealing with double foil. Place seam side up in large baking pan. Bake for 1 1/2 to 2 hours until tender. When roast is done, lift from foil and strain gravy. Slice roast. Place in serving dish. Spoon gravy over meat. Cover and keep warm in oven. Dilute gravy if too thick. Serve gravy with rice or noodles.
Cook carrots in boiling water until tender. Drain. Combine carrots, onion and pepper. Set aside. Combine soup, vinegar, oil, mustard and sugar. Stir well. Pour over vegetables. Toss lightly. Refrigerate overnight. Will keep up to 2 weeks in refrigerator.
Braise 2-inch beef cubes in deep iron frypan in butter. Add onion and turn down the heat a little.
Place ribs on rack in large shallow roasting pan. Bake, uncovered, at 350° for 1 1/2 hours.
Mix in order given. Bake at 350° until done, 10 to 12 minutes.
Place bag of potatoes on paper towel in microwave. Make 1-inch slit in one side of bag. Microwave on High 13 to 15 minutes, turning over bag and redistributing contents halfway through cooking. Set aside to cool. Break eggs into 2 custard cups and pierce yolks well with fork. Cover with plastic wrap and microwave at 50% power for 3 to 4 minutes, rotating cups halfway through cooking. Allow to cool and chop. Mix potatoes and eggs with all other ingredients.
Cream butter and sugar; add eggs, one at a time, beating well. Blend in vanilla and add chocolate. Sift dry ingredients and add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
Mix until crumbly. Press into 9 x 13-inch ungreased pan. Bake for 20 minutes at 350°.
Saute oil, onions, scallions, green pepper, celery, thyme, cayenne pepper, bay leaves and garlic in a saucepan until celery is tender. Add tomatoes, tomato paste, and lemon. Add shrimp and cook until shrimp is pink. Serve over rice.
Combine Jell-O (do not add water) and pineapple in saucepan. Boil 5 minutes. Remove from heat. Add cream cheese; stir until relatively smooth. Add remaining ingredients. Mold and chill overnight.
Split muffins; set aside. Mix remaining ingredients until well blended; spread on muffins. Bake on cookie sheet for 10 to 12 minutes at 350°. May freeze before baking; bake at 375° if frozen.
Mix all ingredients together (batter will be very stiff) and pour into 9 x 14-inch pan and bake 1 hour and 15 minutes at 340°. Remove from oven and poke holes over entire cake. Pour glaze over cake and smooth so it goes into the holes. (This is done on hot cake.)
Combine crumbs, cheese and parsley. Mix together the butter, mustard and sauce. Salt and pepper chicken. Dip in butter mixture, then in bread crumbs mixture. Place on cookie sheet. Bake at 350° for 30 to 35 minutes.
Grease an 8-inch square pan. Slice 6 apples and spread in the bottom of the pan. Sprinkle with 1/2 cup sugar and cinnamon. Mix remaining ingredients together in a bowl and pour over apples. Bake 60 minutes at 300°.
Preheat oven to 375°. Combine cheese, salt, pepper and flour. Cut in margarine with pastry blender. Sprinkle with milk and toss with fork.
Alternate beating ingredients with flavorings at end to creamy consistency. Excellent for Christmas cookies.
Cream margarine and sugar. Beat at high speed until light and fluffy. Add eggs, cloves, nutmeg and cinnamon. Beat until well blended. Add remaining ingredients. Mix at low speed until well blended. Grease 9 x 13-inch pan. Pour mix in pan and bake 45 to 50 minutes at 350°.
Heat oven to 400°. Grease loaf pan (9 x 5 x 3-inch). Split franks lengthwise, not cutting completely through. Fill each with a strip of cheese, relish or catsup. Mix remaining ingredients with fork. Beat vigorously 30 seconds. Spread in pan. Arrange franks crosswise on dough in pan, curving slightly and pressing to fit pan. Press into dough slightly. Bake until bread is light brown, about 20 minutes. To serve, cut bread between frankfurters. Makes 3 or 4 servings.
Combine sugar, salt, butter and milk. Boil 6 minutes. Put remaining ingredients in large bowl. Pour boiling syrup over ingredients in bowl. Beat until chocolate is all melted. Pour into a pan (do not butter pan) and let stand a few hours before cutting. Store in tin box.
In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze as much moisture as possible from zucchini. Combine remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least one hour. Yield: 4 servings. Carbohydrate 5 g, protein 3 g, fat 8 g, calories 136.
Dissolve yeast in warm water; add milk, oil, salt and sugar. Stir until sugar and salt is dissolved. Pour flour into large bowl; pour liquid into flour and work until dough becomes stiff. Knead by hand for 5 minutes. Put dough into greased bowl; grease top of dough. Cover with towel and let rise until double in size. Remove from bowl and punch down. Divide into 4 pieces and shape into long loaves. Brush with egg white and 1 tablespoon water. Let rise again for 35 to 40 minutes. Preheat oven to 475°. Bake about 15 minutes or until golden brown.
Combine above ingredients until well mixed. When ready to serve, mix well with your favorite mix, sour or 7 up.
Spray 12 large muffin cups with cooking spray. In large bowl, stir flour, bran cereal, baking powder, salt and raisins. In small bowl, stir egg whites, milk, corn oil and honey until well blended. Add to flour mixture, stirring until moistened. Let stand 3 minutes. Spoon into muffin tins. Bake at 400° for 15 to 20 minutes or until lightly browned.
In a bowl, mix all ingredients except pie shell. Mound filling into unbaked pie shell; smooth surface with a spatula. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 250° and continue baking for 20 minutes or until wooden pick inserted in center comes out clean. Serve hot or cold. Maybe even with whipped cream.
In skillet, saute onion rings in butter until soft, about 5 to 8 minutes. Spoon into bottom of an 8 x 8 x 2-inch baking pan. Prepare corn bread mix according to package directions. Pour batter over onions and spread evenly. Bake in preheated 350° oven for 25 to 30 minutes or until done. Turn out onto serving plate. Cut into squares. Serve hot. Makes 6 servings.
Beat eggs. Add molasses, sugar and butter. Sift dry ingredients and alternate with the milk. Add flour, enough to make a soft dough that handles easily. Roll out on floured board to 1/4-inch thickness. Cut with doughnut cutter and fry in fat at 350° to 375°.
Cook macaroni. Saute together butter and flour. Add milk to make a sauce. Melt the cheese into the sauce. Combine with macaroni. Bake in a 9 x 13-inch pan for 1/2 hour in a 350° oven or until bubbly.
Cook spaghetti in large pan of boiling, salted water. Bring spaghetti to boil again for 5 minutes; stir. Cover tightly and let spaghetti stand 20 minutes. Drain in colander or large strainer. Rinse with hot water.
Pull bite size pieces of angel food cake apart and put into buttered 9 x 13-inch pan. Melt chocolate chips. Fold in egg yolks. Add beaten egg whites with sugar. Fold in 1 pint of cream that has been whipped. Pour mixture over angel food cake. Chill. Keep refrigerated.
Make a hot water bath to fit a 9-inch pie pan. Heat water as you preheat the oven to 350°. In a small frying pan over moderate heat, melt the 1/3 cup sugar. Shake the pan instead of stirring contents. Once melted, the sugar will caramelize quickly. As soon as this happens, pour at once into a 9-inch pie pan. Tilt pan quickly to let the syrup flow over bottom and slightly up sides of pan. Use hot pads to protect hands from heat. If syrup hardens before you finish, set pan on moderate heat until syrup softens, then continue.
Boil sugar, water, corn syrup and salt until it forms a hard ball in cool water. Then proceed to pour slowly over the whipped egg whites while beating constantly. Beat until candy begins to harden. Mix in pecans and vanilla; drop on waxed paper.
Line bottom of greased pan with cut up chicken. In large pan, heat Cream of Chicken soup, Pet Milk, oleo and chicken broth. In a large bowl mix packages of stuffing together. Then pour soup mixture over stuffing and mix together. Spoon over chicken in pan. Bake at 350 degrees for 25 minutes. (Great dish for church dinner because it is a BIG one.)
Mix dry ingredients. Work in softened margarine. Make a well in center. Add eggs, anise and vanilla. Mix well. Shape into 1-inch balls and flatten slightly. Bake 7 to 8 minutes at 375° or until golden brown. Cool.
Mix first 5 ingredients in a large bowl. Slice butter into chunks. Mix sugar and milk together into pan and bring to a boil for exactly 5 minutes. Add the hot mixture to the other ingredients and mix. Put in a glass buttered dish (fits into an 8 x 10-inch plus an 8 x 8-inch). Makes about 3 pounds.
Put chicken in greased baking dish. Place cheese slice over each piece of chicken. Mix soup and water; pour over chicken. Melt oleo and mix with dressing; cover the chicken. Bake at 325° for 1 1/4 hours.
In a large pot, bring water to a boil. Add chicken, onions, green pepper, salt, thyme and bay leaf. Lower temperature slightly if boiling too rapidly. After 20 minutes, add potato, carrots and celery. Cook, partly covered, until chicken and vegetables are cooked. Strain the broth. In the broth, cook pasta. Cut up vegetables and chicken, if desired, and add to pasta and broth.
Preheat oven to 425°. Mix salt, pepper and garlic with olive oil. Cut potatoes into 1/4 slices or 1/8 slices. Coat 10-inch glass Pyrex dish with oil or Pam spray. Add potatoes and mixture, pasting each potato as placed in dish. Garnish with parsley. Bake at 350° for 30 to 35 minutes. Serve hot.
Mix 2 cans mushroom soup, 2 cans chicken soup, 4 cans water. Mix and bring to slow boil. Flour biscuits, roll it out, make circles. Mix chicken, peppers and onions in center of biscuits fold it over, crimp it. Drop into simmering soup, don't stir, let slow simmer for 15 to 20 minutes. Serve.
Cream shortening and sugar. Add one egg at a time, beating well after each. Add dry ingredients alternately with milk and bananas. Bake at 350° for 65 minutes.
Mix the butter, whipping cream and flour together. Chill, then roll 1/8-inch thick. Cut with small, 1 1/2-inch round cookie cutter (size of shot glass). Sprinkle with sugar; prick several times with a fork. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes. Don't let them brown.
Combine all together and mix well. Cover tightly. Bake at 350° for 1 hour or until rice is tender. Yields 12 to 16 servings.
Cut steak into 12 long pieces. Pound with hammer or heavy saucer. Prepare stuffing as directed on package. Place 1/2 cup on each piece of meat. Roll up; fasten with toothpicks. Brown in large skillet in shortening. Pour off any fat. Stir in soup and water. Cover and simmer for 1 1/2 hours or until meat is tender. Stir occasionally. Uncover, cook until gravy is desired consistency. Serves 12.
Preheat oven to 350°. Cook broccoli until tender; drain well. Stir soup and sour cream together. Add remaining ingredients, except bread crumbs, to soup and sour cream mixture. Spoon into casserole. Sprinkle with bread crumbs. Bake for 30 to 35 minutes. Serves 4 to 6.
Chop sausage fine and heat 5 minutes in a large skillet. Add ground beef and cook until browned. Drain off fat. Add tomatoes, tomato paste, water, onion flakes and salt. Simmer in skillet for 20 minutes or until mixture thickens. Add seasoning and mushrooms and stir well. Cook for another 5 minutes. Serve over hot, cooked spaghetti. Sprinkle each plate of meat sauce and spaghetti with grated Parmesan cheese. Yields 8 to 10 servings.
Line foil-lined 9 x 13-inch baking dish with crackers. Melt brown sugar and butter in a saucepan, stirring to blend well. Pour over crackers. Bake at 450° for 7 minutes.
Preheat oven to 350°. Melt margarine; add graham cracker crumbs and sugar. Mix well. Press into a 9 x 13-inch baking pan. With an electric mixer, beat cream cheese, sugar, milk and 2 eggs until smooth. Pour over crust. Bake at 350° for 20 minutes. Cool. Mix pumpkin, egg yolks, sugar, spices and salt in a saucepan. Cook on medium heat until thickened. Remove from heat and add gelatin which has been dissolved in 1/4 cup water. Cool mixture. Beat 3 egg whites until stiff. Add 1/4 cup sugar. Fold into pumpkin mixture and pour over cheese mixture. Chill. Spread whipped topping on top of pumpkin mixture. Sprinkle with nuts or crumbs, if desired.
Mix together hamburger, onion, oatmeal, salt and pepper. Shape into meatballs and brown. Mix ketchup, water, sugar, vinegar and Worcestershire sauce together. Pour over meatballs and simmer for 30 minutes.
Mix margarine and sugar; cream together. Add eggs, one at a time. Add milk and graham cracker crumbs alternately. Add vanilla, baking powder, coconut and pecans. Put in 3 greased and floured cake pans and bake at 350° until done (approximately 25 to 30 minutes).
Saute the onion and garlic in 2 tablespoons of the olive oil until soft. Remove and set aside. In the same skillet, saute the sausage in the remaining oil until they are browned. Remove and when cool, cut into 2-inch lengths. Dry the chicken and season with salt and pepper. Saute chicken in the same pan until brown. Remove chicken and pour off all but 1 tablespoon oil. Add onions, garlic, sausage, tomato paste and wine and scrape up all the brown bits from the bottom of the pan. Return chicken pieces to pan, turning to coat them with the sauce. Simmer, covered, for 45 minutes. Serve over lightly buttered noodles. Serves 2.
Bring all liquid ingredients and garlic to a boil. Toss with warm rinsed spaghetti. Fold in sesame seed. Chill 24 hours. Before serving, add scallions, lightly steamed broccoli, mushrooms and snow peas. (You can lightly saute these in corn oil if you prefer.) You can substitute or add ingredients such as carrots and asparagus. You can turn this into a main dish by adding ground beef, pork, chicken or shrimp.
Place all ingredients in boiler and boil to 260° or until a small amount of mixture dropped in cold water becomes brittle. Pour into a buttered pan. When cool enough to handle, pull until a light color and mixture hardens. Cut with kitchen shears into bite size pieces.
Saute onions, beef and green pepper. Season with salt and pepper. Cook until brown and drain. Add rice, tomatoes and chili powder. Pour in casserole dish and place in 350° oven, covered. Cook about 1 hour.
Cream together shortening and sugar (adding sugar slowly) and beat until smooth. Add 1 egg at a time to mixture and beat until fluffy. Sift together flour, baking soda, salt, baking powder and nutmeg and add to creamed mixture together with buttermilk; mix well. Divide into 8 equal portions; bake 2 to 3 portions at a time in greased 8 to 9-inch cake pans for 12 minutes at 325°. Stack cake layers while they are hot; let cool. Stew apples, being careful not to get them too dry; remove from heat and add 1/2 cup sugar and 1 teaspoon vanilla; mash apples thoroughly to the consistency of creamed potatoes. Let cool before icing cake.
Grill corn, covered with grill lid, over medium-high heat for 15 to 20 minutes or until tender. Turn often to cook evenly.
Mix 2 to 3 teaspoons in 1 cup boiling water. Serve hot.
Cut sausage and place in 2-quart dish. Add hot water. Cover and cook in microwave on High for 5 minutes. Drain. Stir in chutney and sour cream. Reheat (before serving) on Medium for 2 minutes. Serve in glass cooking dish or chafing dish with wooden picks. Serves 8 to 10.
Boil ingredients for 10 minutes. Add 3 pouches Certo and boil for 1 minute. Remove from heat and skim. Pour into sterilized jars and seal.
Cook rice per directions. Add other ingredients, reserving one cup of stuffing to sprinkle on the top. Spray 9 x 13-inch pan with Pam. You may wish to layer, rather than combine ingredients. Bake at 350° for 30 minutes.
Peel and slice tomatoes (about 5 slices each). Combine remaining ingredients. Mix well. Pour over tomatoes. Chill, covered, for at least one hour. Makes 8 to 10 servings.
Put in 2-quart casserole. Add more cheese to top. Bake at 350° for 20 to 30 minutes.
Slice squash, after washing, and cook 25 minutes. Use very little water. Add, while hot, the cream cheese; let cool. Add American cheese. Place in casserole. Add grated Cheddar cheese, sprinkled over top, then bread crumbs. Pour melted butter on top of crumbs. Bake at 350° for 25 to 30 minutes. Will serve 10 people.
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up. Bake at 350° for 30 minutes. Makes a 3 layer cake. Frost with vanilla frosting, or frosting recipe for 7-Up cake.
Combine all ingredients, except milk and margarine. Cook over medium heat for 40 minutes, covered. Add milk and margarine; simmer for 30 minutes. For cream of potato soup, mash 1/2 of cooked potatoes and add finely shredded Cheddar cheese. May reduce water and use milk instead of evaporated milk.
Brown chicken and onion in margarine. Add tomatoes, peppers, milk and seasonings. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes or until chicken is done. Uncover. Cook 20 minutes.
Put all ingredients into bowl and mix well. Spray pan well with Pam. Bake in loaf pan at 350° for 1 hour.
Cream butter and cheese together; add flour, salt and pepper. Mix well. Add Rice Krispies. Drop spoonful on cookie sheet. Bake at 300° for 40 minutes. These store well for later use. Makes 6 dozen.
Put Bisquick in bowl. Add cinnamon, nutmeg and butter. Mix all and sprinkle over peaches that have been placed in a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Drizzle glaze made from powdered sugar and water over cobbler while still hot.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pie shell. Chill 3 hours or until set. Top with desired amount of glaze and strawberries. Refrigerate.
To melted butter and lard, add eggs, milk and vanilla. Add all to the dry ingredients. Bake in a loaf pan at 350° to 375° about 30 minutes.
Beat together cream cheese, eggs, sugar and vanilla extract until smooth. Put 1 vanilla wafer in cupcake paper round side down. Fill with 1 tablespoon of filling, about 3/4 full. Cook at 350° for 15 minutes. Makes about 24 tarts.
Cream shortening and sugar. Add eggs and food coloring. Add sifted flour, salt and cocoa alternately with buttermilk. Mix in flavor. Stir in vinegar and soda without beating. Bake at 350° for 1/2 hour.
Cream the fat. Add the brown sugar gradually, then the well-beaten eggs, milk and flour (mixed and sifted with the soda). Stir in the melted chocolate, chopped nuts and vanilla. Bake at 375° for 10 minutes.
Cook until vegetables are tender. Serve over rice with chow mein noodles and soy sauce.
Mix carrots, pepper and onion. Combine other ingredients and add to vegetables. Marinate at least 24 hours. Serve cold from refrigerator. These will last from 1 to 2 weeks or longer.
Combine sesame seed, paprika and salt. Dip chicken in milk; roll in crumbs. Pour butter or margarine in baking dish. Place chicken in pan; turn once. Bake at 350° for one hour.
Preheat oven to 300°. Grease and flour a 10-inch tube pan. In small glass measure, combine milk with vanilla and almond extract and set aside. In a large bowl of electric mixer at high speed, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately add 1/4 flour with 1/3 milk mixture. Place in prepared pan. Bake 1 hour and 40 minutes. Cool cake in pan on wire rack 15 minutes. Serve plain or sprinkled with powdered sugar.
Place cream cheese in the middle of serving dish. Combine all ingredients except crabmeat in a small bowl and blend well. Pour over the cream cheese. Pile the crabmeat on top of the sauce and season with the meat seasoning. Serve with your favorite crackers. Serves 4 to 6 people.
In a large kettle, bring the cherries and water to a boil. Boil for 15 minutes. Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin. Return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Stir in extract. Skim off foam. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yields 11 half pints.
Mix flour, salt, milk, oil and egg white; beat until smooth. Add enough water to make a medium thin batter (about 6 tablespoons). Peel 2 to 3 large onions; slice about 1/4 inch thick and separate into rings. Dip rings into batter and drop in hot oil. This makes a lot of onion rings.
Combine all ingredients and mix. Spoon into well-greased muffin tin and bake in 350° oven about 20 minutes. Makes 12 large or 24 small muffins. Kids love these.
In a large heavy skillet, heat the oil over medium heat. Add the remaining ingredients except the soy sauce. Stir the mixture until the vegetables are lightly coated with the oil. Cook, covered, for 5 minutes. Sprinkle the mixture with soy sauce. Serve hot. Serves 6.
Dissolve gelatin in the boiling water, then add rest of ingredients. Pour into 2-quart Pyrex and set until firm.
In saucepan, combine cranberry sauce, vinegar, brown sugar and broth, then mix cornstarch and water and add to mixture. Cook sauce until thickened. Add pineapple chunks to sauce. Place chicken breasts in baking dish. Pour sauce over chicken. Cover and bake at 350° for 35 minutes. Uncover. Add green pepper strips and keep basting with sauce. Bake; uncover for additional 5 to 10 minutes.
Heat oil in skillet (cast-iron works best) and saute onion, garlic, pepper and rice. Add seasonings and brown the rice. Then add the tomato sauce and 1 can water. Stir, cover and simmer for 20 to 25 minutes.
Saute onion in butter. Cook broccoli according to package directions in a 2-quart casserole. Cook, uncovered, for 30 minutes at 350°.
Cook 1 c. grits & 4 cups water until thick. Add 1 stick butter, 4 oz. grated sharp cheddar cheese, 1 roll Kraft garlic cheese and cook until melted. Add 3 beaten eggs. Stir until mixed. Put into a 1 1/2-2 qt. casserole and top with sharp cheese. Bake at 350 degrees for 25-30 minutes or until set in middle.
Mix the butter and about half the flour. Add the sugar and egg yolks and beat on medium speed until combined, scraping sides of bowl. Stir in remaining flour. Press into a 9 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. Add cream of tartar to the egg whites. Beat on medium speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Fold in the chopped nuts. Spreads preserves over the top of the hot baked crust. Spread meringue over the top of the preserves. Bake at 350° for 20 minutes. Cool and cut into squares.
Cut out centers of tomatoes. Turn tomatoes upside down on paper towel to drain. Put good tomato centers in bowl with celery, salt, pepper, onions and enough bread to soak up moisture. Fill drained tomatoes. Sprinkle sugar on shell when filled if baking (if not, sprinkle in stuffing) and butter on top. Put tomatoes on pan of water. Bake at 350° for 1 hour.
Mix all ingredients together.	Pour into 2 unbaked pie shells and bake at 350° for about 45 minutes or until brown. Insert a toothpick.	If it	comes out clean, it is done. Let cool before cutting.
Dissolve yeast in warm water. Let stand 20 minutes; scald milk and pour over sugar, butter and salt. Let cool to lukewarm, then add yeast. Beat eggs and add. Beat in flour. Place in bowl; brush top with melted fat and let rise until double in bulk about 1 hour. Make in buns; bake at 400° for 15 to 18 minutes.