HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all soups and mushrooms. Pour rice and soup mixture into a flat greased 3-inch baking dish. Press in raw chicken. Cover with 1/8 to 1/4 cup melted butter and dust with paprika. Bake 2 1/2 hours at 275°. Serves 6 to 8.
Place in microwave the chocolate chips. Cook 5 minutes at 60%; do not stir. Remove, stir and add marshmallows, pecan pieces and raisins (optional). Line a dish with wax paper. Pour in mix. When cool, just lift out and cut. Then place back into dish.
Combine sugar with margarine and oil; add eggs and mix well. Add all ingredients except chips. Combine well. Put in a 9 x 13-inch pan; sprinkle chips on top and bake at 350° for 40 minutes.
Mix 1/2 cup sugar, cornstarch and cinnamon in a 2-quart saucepan. Stir in peaches and lemon juice. Cook until mixture thickens and boils. Boil and stir for 1 minute. Pour into 2-quart casserole. Keep peach mixture hot. Cut shortening into flour, 1 tablespoon sugar, baking powder and salt until mixture resembles fine bread crumbs. Stir in milk. Drop by spoonfuls into hot peach mixture. Bake at 400° for 25 to 30 minutes until topping is brown.
Put sugar, oleo, eggs, raisins, boiling water, soda, cinnamon, cloves and allspice in pan. Mix thoroughly and let come to a boil. Cool. When cool, add flour and baking powder. Bake in a 9 x 13-inch greased pan at 350° until done, about 25 minutes.
Combine ingredients in double boiler and cook until thickened. Pour in baked pie shell. Top with meringue and bake in 425° oven until brown.
Stretch a roll to 5-inch length. Roll in butter, then cinnamon/sugar mixture. Tie in a knot. Place on well oiled baking dish. Continue until pan is filled. Bake at 350° for 15 to 20 minutes.
Scramble and cook hamburger meat in skillet. Cook macaroni, cover with water and boil until done. Add all ingredients to macaroni and cook until done.
*Celery, tomatoes, green pepper, cauliflower, broccoli and carrots, chopped fine.
Heat bacon and butter until fat has run. Add onions and celery. Cook until light brown. Add chicken broth and bring to boil. Add potatoes, salt and pepper and cook until tender. Add milk and bring to a boil. Add corn and lower heat until the corn is heated. Add the light cream and garnish with butter and parsley.
Combine all ingredients in large mixing bowl. Blend, then beat at medium speed 4 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes or until toothpick comes out clean. Cool in pan 15 minutes. Remove and cool on rack.
Combine in large pot 5 cups water, salt, yellow coloring, garlic, pimentos, red pepper, ground pepper, Kielbasa, onions, butter and oil. Bring to boil, add rice. Cover, turn on low and simmer 20 to 25 minutes until almost all water is gone. Remove from heat, uncover and let sit 5 minutes before serving.
Slice meat about 1-inch thick. Be sure meat is cut right or will be stringy. Put salt, pepper, seasoning salt and garlic salt on both sides of meat. Not too salty. Flour both sides of each meat. Brown in frying pan until both sides are brown. Put meat inside of pressure cooker on meat rack. Add 1 1/2 cups of water and onion. Cook about 40 minutes on medium heat. When done, use juice for gravy. If not thick enough, add cornstarch that has been dissolved in water.
Alternate top 5 ingredients to form layers in a large greased casserole. Top with cracker crumbs. Cover with milk. Dot with butter. Bake, covered, at 350° for 2 hours. Remove cover after 1 hour.
Cream Cheese Sauce: Combine 1/4 cup butter, parsley and basil. Blend in cream cheese and pepper. Stir in 2/3 cup boiling water. Blend mixture well. Keep warm over pan of hot water.
Heat the sugar, margarine and dates over low heat until melted. Then add coconut, chopped nuts, vanilla and Rice Krispies. Mix well. Roll into balls and shake in powdered sugar.
Place uncooked chicken in baking dish. Cover with uncooked rice. Add cream of chicken soup, cream of mushroom soup and cubed cheese. Bake at 350° until rice and chicken are tender (about 1 hour).
Combine first three ingredients. Add eggs, one at a time. Beat well after each addition, then add remaining ingredients, except for shells. Pour into 10-inch pie shells. Use two 9-inch frozen pie shells. Bake in a 450° oven for 10 minutes. Reduce heat to 325° and bake 40 to 45 minutes longer.
In saucepan, sprinkle gelatin over 1 cup cold juice to soften. Place over low heat, stirring until gelatin is dissolved. Remove from heat; add remaining juice, vinegar and seasonings. Pour into low pan. Chill 4 hours, or until firm. Serve as desired.
Bring all ingredients to a boil in saucepan and pour into baked pie shell. Top with 3 egg whites, beaten with sugar and bake.
Cut Mozzarella cheese into 1-inch cubes. Beat eggs with parsley, salt and pepper. Roll cubes in flour and dip in egg mixture. Roll in bread crumbs; dip in egg and roll once again in bread crumbs. Chill in refrigerator for 30 minutes. Fry in hot oil until bread crumbs turn a nice golden brown, 2 to 3 minutes. Serve hot. Makes 40 to 45 pieces.
Thaw pie shells. Sprinkle coconut in bottom of pie shells. Mix remaining ingredients together and pour over top of coconut. Bake at 325 degrees for 35 to 40 minutes. Yield: 12-16 servings.
Boil potatoes, onions and chopped cabbage in salted water until tender. Drain well. Melt butter in heavy skillet. Saute boiled vegetables and parsley in butter. Season with salt and pepper.
Mix braunschweiger, 1/2 of the cream cheese, pickles, juice, Tabasco sauce, garlic salt, Worcestershire sauce and mayonnaise thoroughly. Form into a round mold.
Sift ingredients together in order given. Pour into 2 well-greased and floured loaf pans. Fill 2/3 full. Spread evenly over each. Bake in a 350° oven for 40 minutes or until tester comes out clean.
Mix vegetables and spaghetti noodles. Pour Italian dressing and chill for 30 minutes. Add mayonnaise and chill 20 to 30 minutes. Serve with crackers or corn chips. Also good with hot dogs, hamburgers or barbecue instead of potato salad.
Chill jello, hot water and dash of salt. Add raisins, cooked prunes, citron, walnuts, grapenuts, cinnamon and cloves. Chill until firm. Serve with sweetened whipped cream.
Combine all ingredients in a pot. Bring to a boil. Simmer 15 minutes or until cooked through.
In sheet cake pan, layer graham crackers. Mix instant pudding and milk. Add Cool Whip. Add onto graham crackers layered in pan. (Can layer twice alternating crackers and pudding mix.) Add chocolate frosting on top.
Grease 9-inch pie plate or 9	x 9-inch baking dish. Combine all ingredients, mixing until zucchini are just coated with batter. Bake in preheated oven 350° for 30 or 40 minutes or until lightly brown. You may cut into bite-size squares as hors d'oeuvres.
Cream shortening and sugar. Add eggs, vanilla and dry ingredients. Stir	in mashed bananas and pour in an 8-inch square pan (greased). Bake at 350° for 30 minutes.
Mix all together and form into meatballs. Bake on foil lined cookie sheet in 400° oven for 12 minutes.
Mix together first 4 ingredients; sprinkle pudding and jello over mixture. Mix well and cover. Refrigerate overnight. Good with angel food cake.
Cook ground beef 5 minutes on High and crumble. Mix soups and tomatoes. Layer in a 2-quart casserole dish half of tortilla chips, beef, onion and soup mixture. Bake until cheese melts and is heated through on Medium-high.
Combine the first 5 ingredients in a heavy saucepan and heat until the mixture passes the fudge test. This test involves dropping a small amount into cold water and if it forms a ball, the test is passed. Then add the vanilla and beat with mixer until smooth. Pour onto buttered cookie sheet or platter and cut when cool.
Combine first 4 ingredients, then add shortening and milk. Beat well and then add milk, eggs and vanilla. Beat and pour into a greased and floured loaf pan. Bake at 350° for 45 minutes. Cool, then turn out on a rack.
Chop and cook cabbage until done; drain. Fry sausage, drain off fat. Beat eggs, add milk. Mix in bread crumbs. Add cabbage and sausage. Bake for 25 minutes at 350°.
Mix sugar, dates and flour until all dates are covered. Add eggs, one at at time. Then add the other ingredients. Bake in two square pans (9 x 9 x 12-inch). Line pans with brown paper (grocery bags) and grease well. Bake at 375° for 33 to 35 minutes. When done, cut into squares and roll in powdered sugar. Keeps very well, do not freeze.
Cook onion in butter until tender. Stir in pimentos, peppers, soup and chicken. Layer 1/2 of noodles, 1/2 of chicken mixture and 1/2 of cheese in 4-quart casserole. Repeat layers. Bake 35 to 40 minutes (until cheese starts to brown) in oven at 350°.
For filling, mix hamburger with sherry, cornstarch, pepper, sugar and brown gravy syrup in a large bowl. Place oil in a large saucepan over medium heat. Add salt and ginger, then the celery and onion. Cook about 3 minutes. Add mixed hamburger to skillet, stirring constantly, until the hamburger is in fine pieces. When hamburger is cooked, place mixture in a colander and drain off excess liquid into a pan. Spread meat mixture out flat to let cool.
Mix and drop on lightly greased cookie sheet, about 2 inches apart. Bake at 375° for 20 minutes, until brown.
With a rolling pin, flatten each slice of bread. Set aside. Melt butter. Saute onions and mushrooms, salt and pepper. (I use only a dash of salt and pepper.) Add cream cheese. Blend and cook 15 minutes. Cool and refrigerate if you want to finish making them later.
Mix the ingredients. Sprinkle with nutmeg and bake at 400° about 45 minutes or until set.
Place 4 slices bread in buttered 6-cup shallow baking dish. Drain tuna; combine with green pepper, onion and 1/4 teaspoon of the salt in small bowl. Stir in half the shredded cheese. Spread over bread; top with remaining 4 slices bread. Beat eggs in medium-sized bowl; stir in milk, remaining 1/2 teaspoon salt and oregano. Pour milk mixture over bread; sprinkle with remaining cheese. Cover and refrigerate at least 1 hour or overnight. Press bread down into milk before baking. Bake in a moderate oven at 375° for 45 minutes or until puffed and golden. Remove from oven; let stand 10 minutes before serving.
Preheat oven to 350°. Cream butter and sugar until fluffy. Beat in eggs, one at a time, and blend in vanilla. Set aside. Combine flour and cocoa powder and beat into butter mixture. Fold in coconut, pecans and chocolate chips.
Heat oil in a medium saucepan. Add onion and saute until tender and translucent, about 8 to 10 minutes. Add garlic and saute a minute or two longer. Stir in tomatoes (with liquid), basil and sugar. Cook until sauce thickens, stirring occasionally, about 15 to 20 minutes. Meanwhile, mix butter and Gorgonzola together until well blended. Cook pasta according to package directions. Drain well and return pasta to pot. Stir Gorgonzola mixture into tomato sauce. Add sauce and 1/2 cup Parmesan cheese to pasta and mix well. Season with salt and pepper to taste. Serve remaining 1/2 cup Parmesan cheese with pasta at the table. Serves 4.
Beat eggs, sugar and oil by hand until blended. Add flour, salt and soda. Mix well. Bake in oblong pan, 13 x 9 x 2-inch (ungreased) at 350° for 45 minutes.
Place butter in a 2-quart baking dish. Microwave at High for 30 seconds, or until butter melts. Add green pepper and the next 5 ingredients, stirring well. Stir in potatoes. Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at High for 12 to 14 minutes, or until tender, uncovering and stirring every 5 minutes. Sprinkle with paprika.
Combine and cook the first 3 ingredients until cracks in cold water or soft ball stage. Beat 3 egg whites with vanilla. Beat until stiff peaks form; then pour syrup mixture over egg whites and continue beating until thick enough to spoon onto wax paper.
Beat egg whites, salt and vanilla until frothy. Cook water, cornstarch and sugar together until clear and thickened. Gradually add to egg whites, beating all the while and beat at least 3 minutes after it's added or until egg whites stand in peaks. Spread on pie and cook in oven as you do any other meringue on pies.
Pour milk into bowl and pudding mix. Slowly beat with rotary beater, or at low speed with electric mixer until well blended (1 to 2 minutes). Blend in 1/2 cup Cool Whip. Fold in quartered strawberries.
In heavy saucepan, combine caramels and 1/3 cup evaporated milk; cook over low heat. Stir constantly until caramels melt; set side. Grease and flour 13 x 9-inch baking pan. In large bowl, combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough holds together. Press 1/2 dough mixture into pan and bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chocolate chips; crumble remaining dough over caramel mixture. Return to oven and bake 15 to 18 minutes. Cool slightly. Refrigerate for 30 minutes in pan. Cut into bars and wrap. Makes approximately 24 bars.
Cream together sugar and butter. Add eggs and blend in apples and pumpkin. Stir together flour, baking powder, soda, salt and spices. Bake in tube pan in 350° oven for 55 minutes or until done. Cool 10 minutes. Remove from pan. Sift powdered sugar over cooled cake.
Cream oleo and sugars until light and fluffy. Add egg. Beat well. Add 1/3 cup peanut butter and vanilla. Beat. Sift flour, baking soda and salt. Alternate sifted ingredients and rolled oats to creamed mixture, mixing well after each. Spread into a greased 9 x 13-inch pan. Bake in a 350° oven for 20 to 25 minutes. Remove from oven and sprinkle chocolate chips over top. Let stand 5 minutes. Spread melted chocolate over top of baked mixture. Combine powdered sugar and rest of peanut butter and milk to make thin icing. Drizzle over melted chocolate. Cool and cut in bars.
Cook, rinse and drain spaghetti. Mix with rest of ingredients and chill for at least 1 hour.
Add broccoli to onion and cook to make broccoli tender; drain. In a medium saucepan, melt margarine; stir in flour, salt and pepper until well blended. Add milk gradually and cook until thickened, stirring constantly. Add broccoli and remaining ingredients. Cook until cheese is melted.
Place popped corn in large paper grocery bag. (Don't pop in oil or salt.) In one quart measuring bowl mix together: brown sugar, butter, corn syrup and salt. Cook 2 minutes on high, stir. Cook 2 minutes more on high. Add baking soda to hot syrup and stir until mixture foams and thickens. Pour over corn in bag. Shake well. Fold top of bag down and close and cook as follows:
Combine all ingredients, mixing well. Pour into lightly greased 2-quart casserole. Bake at 325° for 1 1/2 hours or until slightly firm in center.
Sift the dry ingredients together, except the sugar. Cream the butter and sugar until light and fluffy. Add eggs and beat well. Add the flour mixture alternately with bananas. Turn into well-greased pan. Bake at 350° for 1 hour and 10 minutes.
Brown 2 pounds ground beef in pan. Cut celery, onions and green pepper into small pieces and saute in pan until soft. Add remaining ingredients and simmer slowly for several hours (covered).
Mix all ingredients together; pour into greased skillet or 9 x 13-inch pan. Bake at 425° for 20 minutes, or until done.
Place bacon in skillet on medium heat. Dice potatoes, green peppers and onion. When bacon is almost brown, place potatoes, peppers and onion in pan. When done, pour tomatoes in bowl. Mash with potato masher, then pour in skillet with other ingredients. Simmer 10 minutes. Eat over rice or noodles.
Combine and pat into 9 x 13-inch cake pan. Chill until firm.
Make it a point to do something every day that you really don't want to do. This is the golden rule for acquiring the habit of doing your duty without pain.
Pour boiling water over oats and margarine. Let stand for 20 minutes. Mix all dry ingredients: sugar, dark brown sugar, flour, baking soda, cinnamon and salt. Beat in eggs, vanilla and milk. Add oat mixture to the rest of the ingredients. Place mixture in 9-inch square pan (greased). Bake in preheated oven at 325° for about 55 minutes.
Put bacon in 3-quart casserole. Cover and microwave at High for 3 minutes. Drain all but 2 tablespoons fat. Add potatoes and onion. Pour in clam liquid. Cover and microwave at High for 8 minutes (stirring once). Combine flour and 1/4 cup milk. Add flour mixture, remaining milk, salt and pepper. Do not cover. Microwave at High for 9 minutes (stirring every 3 minutes) until thick. Stir in clams and light cream (or milk). Microwave at High 2 to 4 minutes. Serves 4.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Mix cake according to directions. Pour 1/2 of batter into pan. Bake 20 minutes. Melt caramels with butter and 1/2 cup evaporated milk. Spread on cake. Sprinkle with chocolate chips and nuts. Pour remaining cake mix on top. Bake for 20 minutes at 250° and 10 minutes at 350°.
Mix together shortening, brown sugar and eggs. Stir in buttermilk. Sift together and stir in flour, soda and salt. Add coconut or nuts. Bake at 350° for 8 to 10 minutes. Yields about 6 dozen 2 1/2-inch cookies.
Mix cake mix, strawberries, Jell-O, Wesson oil and water thoroughly. Add eggs, one at a time. Bake in tube pan for 30 to 35 minutes at 350°. Let cool.
Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer 2 1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat. Return to Dutch oven. Add 2 cups strained cooking liquid. (Save remaining cooking liquid and chill.) Skim and discard fat. Add catsup, brown sugar, vinegar and seasonings. Cover and simmer 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns. Yields 15 to 20 servings.
Mash out 1 pound ground beef into bottom of 10-inch skillet. Top with potatoes, carrots and onion. Roll small meatballs out of rest of ground beef and place on top. Cover with the Cheddar cheese soup, spreading it all over the top. Cover with lid and cook over medium heat for about 25 minutes or until potatoes and carrots are done. Goes real well with a side of white rice.
Fry bacon until crisp. Remove from pan. Mix potatoes in pan and cook until underside is brown. Mix other ingredients together. Pour over potatoes. Top with cheese and bacon. Cook over low heat. This works well in an electric skillet.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Combine oatmeal, flour, brown sugar, soda and salt; mix well. Stir in margarine, mixing until blended. Reserve 1 cup; press remaining onto bottom of pan. Bake 10 to 12 minutes. Cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping and 1/4 cup flour until smooth; drizzle over chocolate pieces. Sprinkle with reserved oatmeal mixture. Bake an additional 18 to 22 minutes or until golden brown. Cool; chill until set. Makes about 32 bars.
Make a large slit in pork roast and add all ingredients except the noodles. Tie and bake at 350° for 1 1/2 hours. Cook noodles and drain, Remove roast; take out seasoning. Slice roast. Make a gravy with the seasoning and drippings enough for 1 cup finally, then add water if necessary. Allow it to settle in a small bowl, taking off any fat. Place meat on platter. Surround with noodles and pour gravy over noodles. Reheat in microwave for 10 minutes. Garnish with long slices of cooked carrots and fresh parsley. Garlic bread and jello top this meal off!
Combine soup, milk and 1/2 cup cheese and heat until cheese melts. Combine chicken with mix. Cover bottom of pan. Fill rolls with 1 tablespoon mix and place rolls on mix in pan. Cover rolls with remaining mix. Heat in 375° oven for 20 to 25 minutes.
Put in pan the chocolate and water. Stir over hot water until melted. Separate eggs. Beat the whites until stiff and set aside. Beat the yolks until thick and lemon colored. Beat in the chocolate and vanilla, rum or brandy. Fold in the whites. Spoon in cocktail glasses. Chill 12 hours or more. Serves 4 to 6.
Mix cocoa and sugar together well. Put in large, heavy pan. Stir in 1 cup hot water. Mix well. Cook and stir over medium heat until mixture starts to boil. Boil cocoa and water mixture for 3 minutes. (Be careful, it will bubble up and try to boil over; reduce heat a little.) Add the milk. Heat until milk is piping hot, but do not boil! Add vanilla and serve. Delicious with whipped cream or marshmallows, too.
Add butter, slightly softened, to brown sugar and cream it. Then add syrup and eggs, beaten. Add salt and vanilla. When all is mixed, add pecans and pour into unbaked pie shell. Bake 10 minutes at 450°; then reduce heat to 325° until filling is firm, about 30 minutes.
Preheat oven to 450°. Arrange a single layer of fish in a shallow baking dish. Combine remaining ingredients. Pour half of the sauce mixture over the fish. Bake for 20 minutes, basting with remaining sauce. Sprinkle with paprika and chopped parsley, if desired. Yield: 4 servings.
To make frosted grapes for decoration; beat an egg white until frothy. Dip the grapes into egg white then immediately roll in sugar, preferable superfine, and then lay on waxed paper until dry. Use tinted sugar for more color variety.
Mix peanut butter and oil. Spread over cake and refrigerate for 20 minutes. Heat together butter and cocoa; add powdered sugar and vanilla. Spread over cake. Refrigerate.
Mix brown sugar, oil, egg, vanilla and buttermilk in large bowl. Stir in rhubarb, nuts and vanilla. In another bowl combine flour, soda, baking powder and salt, then add to rhubarb mixture. Spoon batter into muffin pan.
Sift flour and salt into bowl. Add milk, oil and egg. Beat until smooth. Cut onions into 1/4-inch slices and separate into rings. Dip each ring into batter. Drain excess batter into bowl. Drop into 1 inch of oil heated to 375°. Fry 2 to 3 minutes, turning occasionally. Drain on paper. Leftovers may be cooled, wrapped and frozen. Reheat in 350° oven for 5 minutes.
Cook chicken, bouillon cubes and large onion in small amount of water. Cook spaghetti and lay in bottom of baking dish. Put chopped chicken and onion over spaghetti. Spoon mushroom soup over this.
Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, oleo and Crisco together. Add egg yolks and beat well. Add buttermilk and flour to creamed mixture alternately. Stir in vanilla. Fold in stiffly beaten egg whites gently. Stir in pecans and coconut. Bake in three 9-inch layer cake pans that have been greased and floured. Bake at 325° for 25 to 35 minutes. Test with toothpick in center of cake, when it comes out clean, cake is done. Cool and frost with the following icing.
Remove skin from chicken except wings. Do not batter. Brown in butter both sides. Pour off juices. Add wine, mushrooms, garlic and water. Cook slowly until liquid is down and meat is done. Serve over rice.
Mix all ingredients together. Refrigerate any unused portion. This is especially good for dipping pretzels. It also makes a great dressing for potato salad.
Coat fish, or other seafood, in flour. Dip into batter and fry in hot oil.
Preheat oven to 350°. Beat egg whites until frothy. Gradually add sugar until stiff. Use spoon and blend in other ingredients. Drop on aluminum foil lined sheets by teaspoon, 2 to 3 inches apart. Put in oven and turn off. Leave 8 hours. Yields 30 cookies.
Place broccoli packages in oven. Microwave at High 3 minutes or until package is flexible. Layer broccoli in a glass pie plate. In medium bowl, mix soup, sour cream, lemon juice, soy sauce and garlic powder together. Stir in chicken and pour over broccoli. Set aside. Melt butter in small bowl or Pyrex cup for 45 to 60 seconds. Stir in Parmesan cheese and bread crumbs. Sprinkle over casserole. Cover with wax paper. Microwave at High for 12 to 14 minutes or until hot.
In a saucepan, combine dates, marshmallows, pineapple, 12 of the vanilla wafers, crushed, and pecans. Cook over medium heat, stirring constantly until melted. Using the remaining wafers, stack them 3 deep with filling, (One wafer, filling, another wafer, more filling, another wafer and more filling). Cover with whipped cream and sprinkle with coconut. Store in refrigerator 24 hours to allow wafers to soften.