HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease a 2-quart casserole. In large bowl, combine all ingredients, except bread crumbs. Mix lightly. Pour into casserole and sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes or until hot. Serves 6.
Mix ingredients well and drop from teaspoon into deep, hot shortening. Fry until brown.
Mix cake per package instructions. Pour 1/2 of batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter. Sprinkle chocolate chips, pecans and caramel mixture over partially baked batter, then pour the rest of the batter on top. Bake 25 minutes. Serve warm with whipped cream if desired.
Melt the margarine, then add the onion, rice and beef consomme soup. Pour into baking dish. Place seasoned chicken or pork chops on top. Bake for 1 hour at 350°.
In large skillet, heat oil and saute scallions, pepper, leeks, garlic, onion and parsley. Then add bay leaves, rosemary, thyme, all tomato stuff, wine, salt and pepper. Bring to boil and simmer 1 hour.
Brown meat and onion in oil. Drain. Place in a 3-quart casserole dish. Put salt and pepper and one can of tomato sauce over meat. Arrange beans and carrots over meat. Spoon mashed potatoes around edge of casserole. Pour one can of tomato sauce over mixture. Bake at 350° for 30 minutes, or until potatoes are brown. Yield: 6 to 8 servings.
Mix together. Put into paper lined muffin tins 2/3 full. Bake in preheated oven for 25 minutes at 425°.
In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly until blended. Remove from heat; cool 5 minutes. Stir in marshmallows; add 1 cup nuts. Do not allow marshmallows to melt. On wax paper, shape mixture into two 7-inch logs. Wrap in foil and refrigerate 20 minutes. Roll in more nuts and refrigerate overnight; wrap in foil. Cut rolls into 1/4-inch slices. Store in a covered container in a cool dry place. Makes about 3 dozen slices.
Slice or cube all fruit, except grapes. Mix sugar with cherry pie filling, then add to other fruit in large bowl. Stir until mixed. Refrigerate for a couple of hours before serving.
Place cabbage in baking dish. Brown beef and onion. Stir in rice. Place the mixture on top of the cabbage. Season with salt and pepper. Combine soup and water. Pour over the other ingredients. Cover. Bake at 350° until it bubbles.
Mix cake mix, 1 egg and melted butter together and place in 13 x 9-inch pan to form crust. Mix sugar, cream cheese and 2 eggs in a bowl. Pour over crust. Bake at 350° for 45 minutes or until brown.
Combine all ingredients in order given. Mix well. Pour into greased 10-inch pie pan. Bake at 350° for 45 minutes. Middle will appear soft, but will set up when cool. This makes its own crust.
Put in casserole. Top with sliced, hard-boiled eggs and crushed potato chips. Bake 30 minutes at 350°.
Preheat oven to 350°. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray. In a large bowl, combine first six ingredients; set aside. In another large bowl, beat egg whites until foamy. Add bananas, buttermilk, applesauce and vanilla. Stir into dry ingredients until just blended. Add nuts. Pour into prepared pan and bake for 45 to 55 minutes or until golden. Serves 12. Calories per serving 215, grams of fat 3.6, 0 mg cholesterol.
Cook ground beef and onions until done. Combine all ingredients. Bake at 400° for 30 to 40 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In a large bowl, beat butter or margarine, brown sugar and vanilla. Add flour and baking soda, beating until blended. Stir in pineapple, cherries, raisins or dates and walnuts. Spread mixture evenly in greased baking pan. Bake 25 to 30 minutes or until golden. Do not overbake. Surface should be slightly soft.
Drain first 5 ingredients separately. Mix sour cream and celery soup. In casserole dish, put layer of beans, layer of mixture, layer of corn, layer of mixture, etc., until all have been used. Melt oleo. Add crackers and mix. Sprinkle over top and bake at 350° for 45 minutes.
Soften lime sherbet and line the bowl (very deep-like Tupperware lettuce keeper). Freeze until firm. Soften raspberry sherbet and blend in the chocolate chips. Fill in the center of the container. Freeze until firm (allow several hours). Remove from freezer. Let stand a few minutes. Unmold onto plate and slice.
Rinse and dry chicken pieces. Dredge in flour, seasoned with salt and pepper. Heat about 2-inches corn oil in a large frying pan. Add chicken to the pan and fry, covered, 5 minutes. Continue frying uncovered until that side is nicely browned. Turn chicken pieces; cover and fry 5 minutes. Remove cover and continue frying until brown. The chicken should be turned only once. Drain chicken on paper towel and keep warm while making gravy.
Mix hamburger and sauce. Put layer of plain noodles, hamburger and then cheese. Repeat until everything is used. Bake at 350° for 45 minutes to 1 hour.
Parboil the sweet potatoes and reserve 1 cup of the liquid. Combine the liquid with the sugar, salt, cornstarch, butter and vanilla. Bring to boil for 5 minutes. Remove from heat. Line a baking dish with the cooked, peeled and sliced sweet potatoes and pour liquid mixture over them. Bake at 375° for 20 minutes or until hot.
Put slices of bread in a bowl; cover with water. Let soak a minute or two. Squeeze water out of the bread. Mix the soft bread with ground beef, Parmesan cheese, egg, chopped parsley, onion, garlic, 1 teaspoon salt and pepper. Mix thoroughly and shape into small balls.
Preheat oven to 200°. Beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Beat in sugar, a few tablespoons at a time, until meringue is stiff and shiny. Sift cocoa on top of meringue and carefully fold into mixture. Fold in ground pecans. Drop by heaping teaspoonfuls onto ungreased baking sheets. Place a pecan half on top of each meringue. Bake 1 1/2 hours or until firm and dry. Remove from sheets and cool on wire racks. Yield: Approximately 3 dozen cookies.
Melt sugar, milk and oleo in pan. Mix cornstarch and milk. Add to other mixture; heat but not boil. Add to baked pie shell. Sprinkle with nutmeg. Bake 10 minutes.
Spread margarine on bottom of 8 x 8-inch or similar size casserole. Layer potatoes across bottom of pan. Sprinkle salt, pepper and garlic powder over potatoes. Dot with margarine. Add additional layer of potatoes, spices and margarine. Repeat until potatoes are used. Sprinkle paprika across top of potatoes. Cover with Saran Wrap. Microwave on High for 15 minutes. Take off cover and place in oven for 10 minutes.
Cook flour and milk until thick. Cool. When cool, add and beat with a mixer the sugar, oleo and vanilla until stiff and then frost your favorite cake with it.
Soak black beans overnight in cold water. In morning, rinse beans and cover with fresh water in crock-pot. Add all ingredients except salt, pepper and vinegar. Cook until tender, then season with salt and pepper. Add vinegar and cook for 1/2 hour more. Serve over white rice.
Melt butter in saucepan; add onion and green pepper and brown lightly. Blend in flour, stirring, then add tomatoes, salt and pepper. Heat to boiling point and cook three minutes, stirring constantly. Add cauliflower and heat through. Place mixture in casserole, top with cheese and bake at 350° until cheese melts and is lightly browned.
Brown meat; season with salt, pepper and a little garlic salt. Drain fat. Add ketchup or barbecue sauce, onion and brown sugar. Roll out dough. Place rolled dough into greased muffin cups, making sure dough goes up the sides. Fill with cooked meat mixture and top with cheese. Bake at 400° for 10 to 12 minutes.
Cut potatoes into thick wedges, leaving skin on. Combine remaining ingredients. Brush mixture on potatoes. Brown 15 minutes on each side.
Use a 10 x 18-inch pan, greased and floured. Mix all ingredients and bake at 350° for 25 minutes.
Mix all ingredients together and bake in large unbaked 9 5/8 pie shell or two small pie shells for 40 minutes.
Place chicken in pan. Sprinkle with salt and pepper. Drizzle with butter. Broil until brown. Combine sauce, drained peaches and cherries, sliced onion and chili sauce. Spoon over chicken. Bake at 325° for 1 hour.
Cook beets and prepare or drain canned beets. Mix sugar and cornstarch. Add vinegar and stir well. Place over medium heat. Stir until clear and thickened. Add butter. Add beets. Simmer a few minutes so flavor penetrates the beets. Excellent hot or cold as relish with turkey, chicken or pork.
Bring rice to boil; cook 7 minutes. Mix eggs, sugar and vanilla to creamy mixture. Add drained rice. Stir well; cool. Add nutmeg. Serves 6 to 8.
Melt butter or margarine and mix in package of Italian Dressing. Mix frozen peas, mushrooms, and water chestnuts. Add seasoning & butter mixture to pea mixture and stir. Bake at 350° 1 hour. Stir occasionally.
Place apples in pan; add water. In small bowl, mix sugar, flour and margarine. Sprinkle over apples. Sprinkle on cinnamon. Preheat oven to 350°. Cook 40 minutes. Best when served warm.
Mix sausage (or ham) with herbs and shape into 8 round patties. Wrap meat around the hard-boiled eggs. Roll eggs in flour seasoned with salt and pepper, then in beaten eggs and bread crumbs. Deep fry in hot fat until sausage is cooked or bake in 375° oven for 20 to 25 minutes. Bake ham covered eggs in 350° oven for 20 to 30 minutes or until done. I add a beaten egg to ham mixture to help hold it together. To serve, cut eggs in quarters lengthwise.
Preheat oven to 350°. Beat together first 6 ingredients until creamy. Add combined remaining ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 to 15 minutes.
Mix cake mix, egg and butter; press into greased 9 x 13-inch pan. Mix remaining ingredients with electric mixer; pour over cake mix crust. Bake 30 to 40 minutes at 350° until light brown. Let cool before cutting.
Mix thawed whipped topping and Eagle Brand milk. Add remaining ingredients. Mix well and chill (or freeze in any mold or dish).
Combine flour, sugar, cocoa, soda, baking powder and salt in a bowl. Add eggs, coffee, milk, oil and vanilla. Beat at medium speed for 2 minutes (batter will be thin). Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Frost with your favorite vanilla frosting.
In a large skillet, combine pork, celery, onion, green pepper, bouillon, sugar, pepper, 1 1/2 cups water and soy sauce. Cover and bring to a boil. Simmer 10 minutes or until vegetables are tender. Stir in bean sprouts. In a small bowl, combine cornstarch and 1/4 cup water until smooth. Over medium-high heat, carefully add to skillet the cornstarch mixture, stirring constantly, until thickened. Serve over chow mein noodles or rice.
Cream sugar and butter; add eggs, then sour cream. Add corn and vanilla; mix in cornmeal, salt and baking powder. Bake until golden brown at 325° for 40 to 50 minutes.
Mix first 3 ingredients in a saucepan and bring to a boil. Let it boil for one minute. Then add remainder of ingredients. Mix and spoon out onto wax paper.
Mix cookies and butter together and put in 9 x 13-inch pan and chill for 1 hour. Spoon ice cream over crust and then sprinkle with peanuts. Place in freezer.
Butter and cube bread. Place cubes into large oblong pan that has been sprayed with Pam. Place sausage over bread. Mix all other ingredients and pour over bread and sausage. Cover and refrigerate overnight. (Can be frozen at this point.) Bake unfrozen at 350° for 1 hour. (Hence the name Church Eggs; can be baked while at church with timer.) Frozen may bake 15 minutes longer.
In a small bowl, combine tomato sauce, brown sugar and mustard; set aside. In a large mixing bowl, combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 cup tomato sauce mixture and stir. Place meat mixture in a glass ring mold or a 2-quart microwave-safe round casserole; pour remaining tomato sauce mixture over top of meat. Cook on High in microwave, uncovered, for 12 to 14 minutes; remove and let stand (covered) for 5 to 10 minutes before serving.
In a casserole dish, layer rice, then corn, then ground beef (crumbled). Add salt and pepper to taste. Pour tomato sauce over meat. Cover dish and bake at 350° for 1 hour.
Put cake mix and pudding together dry. Add oil, eggs and cold water. Beat 10 minutes. Bake in oblong pan 35 minutes at 350°. When baked punch holes in cake with fork while still warm. Spoon mixture over cake letting juice slowly go into holes in the cake.
Grease pan 13 x 9 x 2-inches. Heat syrup, butter and chips to boiling, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in bowl. Toss until coated. Fold in marshmallows 1 cup at a time. Press in pan. Let stand 1 hour; cut into squares.
Cream sugar and margarine. Beat eggs; add to mixture. Crush vanilla wafers fine and add alternately with milk; beat. Add nuts and coconut. Stir. Bake at 325° for 1 hour and 15 minutes. If oven gets too hot, reduce heat.
Flour chicken breasts; brown in oil. Put browned chicken in a 9 x 13-inch pan. Combine soup, soy sauce, almonds, beer and mushrooms in a large bowl; beat together, then pour over the chicken. Add salt and pepper. Bake, uncovered, at 350° for 1 hour. Baste occasionally. This is good served with rice.
Melt oleo, add flour and blend well. Slowly add milk, stirring constantly. Add remaining ingredients; cook until slightly thickened and cheese is melted. Serve on toast, rice or potatoes. Yield: 6 to 8 servings.
Boil all but vanilla 1 full minute. Add vanilla. Let cool until almost cold. Then beat and spread on cake.
Drain crab meat; mix all ingredients together well. Salt and pepper to taste. Refrigerate for 2-3 hours.
Place all ingredients in electric mixer bowl in order given. Beat at high speed for 5 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Don't chop nuts in advance. The mixer will do it for you.
Stir ingredients together. Shape into meat balls. Brown in skillet, turning until browned. Use 1 can of cream of mushroom soup and 1 can of water to cook meat balls 45 minutes to 1 hour.
Brown sausage and onion in skillet. Drain. Boil egg noodles. Drain. Mix milk and soups together. Add sausage mixture and noodles to the milk and soup. Pour into greased 9 x 13-inch pan and cook at 350° for 30 minutes. Can be topped with cracker crumbs.
Cream shortening and butter. Add vanilla. Add powdered sugar 1 cup at a time. After sugar is mixed in, add milk and beat until fluffy.
Drain the pineapple chunks and fruit cocktail. Shred the chicken. Mix all the ingredients together.
Mix and dissolve sugar and syrup, but do not boil. Add peanut butter to sugar mixture; stir. Add cereal and coconut. Mix thoroughly and put in buttered 9 x 13-inch dish or large cookie sheet. Heat tidbits in double boiler; spread on candy.
Mix together and place in 9 x 13-inch pan. Bake 7 to 10 minutes. Cool.
Prepare biscuit mix according to directions on package. Roll dough out. Sprinkle sausage (raw or precooked) over the dough. Roll into a 3-inch roll (jelly-roll style). Put into freezer for about 30 minutes. Remove from freezer and slice into 1/4-inch pieces. Put on slightly greased baking sheet and cook at 350° or until brown (approximately 15 minutes).
Combine ingredients. Bake in covered casserole dish at 350° for 20 to 30 minutes. For the last 10 minutes, uncover to brown to the top.
In a bowl, mix all gelatin together. Add boiling water. Stir until dissolved. Pour into a 13 x 9-inch cake pan. Chill until firm. Cut into squares or use your favorite cookie cutter. Kids love this.
Melt margarine in skillet. Add remaining ingredients; stir well. Put chicken into greased baking dish. Pour sauce over chicken. Bake at 350° for 1 to 1 1/4 hours.
Select beets of uniform size. Wash and cut off greens, but allow at least 1-inch of stem to remain to prevent bleeding and loss of sweetness and color. Cook beets in enough water to completely cover beets until tender. (Young beets will require about 1/2 hour.) When tender, plunge into cold water. Rub skins off with fingers. Do not cut into soft beet.
Blend fruits until smooth in blender. Ice can be added to blender to make drink a sherbet-like dessert.
Break angel food cake into pieces and place in dish or pan. Then mix instant pudding mix and pour over broken pieces of cake. Then place pudding mix over this and then add Cool Whip to top. Chill and serve.
Combine the soups, tomatoes and chicken broth to make a sauce. In a 1 1/2-quart baking dish, layer the ingredients in the following order: chicken, Doritos, onion, cheese and sauce. Repeat once more and top with cheese. Bake, uncovered, at 350° for 1 hour. Makes 8 to 10 servings. Freezes well.
Add pudding and pineapple juice; mix well. Fold in marshmallows and Cool Whip. Add 1/2 cup nuts, if desired. Spread in container and chill.
Combine cake mix, sugar, oil and apricot nectar. Beat in eggs. Bake in greased and floured tube pan at 325° for 1 hour. Mix powdered sugar and lemon juice. Spread on baked cake and place under broiler until melted. Cool before removing from pan.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Cook and stir ground beef and onion in a skillet until brown. Drain. Stir in taco season mix. Spread in plate and sprinkle with chilies. Beat milk, baking mix and eggs until smooth, about 15 seconds in blender on high or 1 minute with hand beater. Pour on top of hamburger, onion and chilies. Bake at 400° about 30 to 35 minutes or until knife inserted in center comes out clean. Top with tomatoes and sprinkle with cheese. Serve with sour cream, chopped tomatoes and shredded lettuce if desired. Makes 6 to 8 servings.
Melt butter. Add to graham crackers. Pour 1/2 into 13 x 9-inch glass dish. Mix cream cheese and sugar. Set aside. Mix Dream Whip, Pet milk and vanilla. Beat until stiff. Add Dream Whip mixture to cream cheese mixture; mix well. Spread 1/2 of this on top of graham crackers; next layer, can of cherry pie filling. Finish layering with cream cheese mix. Top with remaining graham crackers.
Toast pecans in butter and salt in oven. Watch closely. Mix next 9 ingredients and lastly fold in sour cream. Place in buttered 8-inch pie tin. Arrange pecans on top. Bake for 20 minutes at 350°. Serve hot. Freezes well. Freeze before baking.
Peel, slice and cook carrots until tender. Drain and cool carrots. Heat soup, vinegar, sugar, Worcestershire sauce and oil. Chop pepper and onion. Mix peppers and onions into carrots. Pour soup mixture over carrot mixture and stir. Serve warm or cold.
Melt butter and mix ingredients in order except chocolate and paraffin wax. Spread. Refrigerate 2 hours or freezer 45 minutes.
Dissolve gelatin in boiling water. Dissolve drink mix in cold water. Add sugar and stir well. Add juice and gelatin. Refrigerate. Add 7-Up and sherbet just before serving. Serves 35.
In medium saucepan, brown onion in oil. Add sliced franks (pan-fry). Add ketchup and water. Cook about 15 minutes. Cook spaghetti as directed. Mix sauce and spaghetti well. Serve warm.
Tear spinach into pieces. In the bottom of a large glass or wooden salad bowl, spread the spinach. Sprinkle with salt, pepper and sugar. Add a layer of finely chopped egg, a layer of ham, a layer of torn or shredded lettuce and sprinkle with salt, pepper and sugar. Scatter peas over all. Thinly slice onion; pull onion slices into rings and spread on salad. Mix sour cream and mayonnaise; spread evenly over top. Arrange cheese over all. Cover bowl with plastic wrap; refrigerate overnight. Just before serving, sprinkle with bacon. Do not toss. Serve portions all the way to the bottom of bowl.
Mix and cream shortening, sugar, eggs and vanilla. Sift twice: flour, tartar, soda and salt. Mix together with creamed ingredients. Flatten on greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Pour hot water over baking soda and dates; cool and set aside. Cream shortening. Add sugar, eggs and vanilla; mix well. Alternate flour and date mixture into the batter; mix well. Place 2/3 of batter in Bundt pan; sprinkle with 1/2 of the nuts and Kisses (or bars, broken up). Pour the rest of the batter on top; top with remaining nuts and Kisses. Bake for 1 hour, or until brown.
Mix dry mustard and vinegar and let stand for 1 hour. Add beaten egg yolk and sugar. Cook over medium heat in saucepan until thick, stirring constantly. Cool and add mayonnaise. This will keep refrigerated for a long time.
Cook squash, onion and both cans of soup until onion is done. Then layer saltines, squash and cheese, two or three layers, in dish. Bake in oven at 350° until cheese has melted.
Mix together flour, sugar, salt and spices. Add oil, eggs and milk. Last add apples and nuts. Bake in loaf pan or regular size cake pan at 350° for 1 hour.
Spread graham cracker crumbs in a 9 x 13-inch baking dish. Pour melted margarine over crumbs. Prepare pudding mix using package directions. Layer pudding, pineapple, banana slices and whipped topping in prepared dish. Sprinkle with pecans. Arrange cherries on top. Drizzle with chocolate syrup. Chill until serving time. Yield: 10 servings.
Wash and drain fish. Salt and pepper lightly. Divide filling evenly for the 8 fillets. Spread filling on each piece and roll from narrow end. If necessary, hold together with toothpicks. Place fish in greased shallow baking pan. Cover with tomato sauce. Cut lemon slices very thin. Place one on top of each fillet. Bake at 450° for about 12 to 15 minutes or unti fish is flaky to touch. Do not overcook!
Place peaches in shell. Pour over them the cream mixture. Don't beat cream! Mix cream, flour, sugar and salt together with spoon. Pour over peaches. Bake at 375° for 35 to 45 minutes.
Cook first 3 ingredients over moderate heat. Stir next 2 ingredients into grits. Remove from heat. Stir in eggs. Pour into greased 9 x 12-inch casserole (or any large enough casserole). Bake 1 hour at 350°. Better if made early in a.m. or day before. Bake at dinnertime. Great with ham.
Cream butter and sugar together and beat until fluffy. Add oil, almond extract, baking soda and salt. Mix in flour. Roll dough into round balls and make indentation with a finger. Place almond or a dot of red dye in indentation. Bake at 350° for 15 to 20 minutes.
In medium bowl, combine flour and salt; cut in Crisco. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup liquid; mix well. Stir egg mixture into flour mixture. On floured surface, roll 1/2 dough to fit 15 1/2 x 10 1/2-inch baking pan and place dough in pan. Sprinkle with corn flakes; top with apples. Combine sugar and cinnamon and sprinkle over apples. Roll remaining dough to make top crust. Place over apples and seal edges. Cut slits in top dough for escape of steam. Beat egg white until frothy and spread on top. Bake at 375° for 50 minutes. While still warm, drizzle with glaze. Cut in bars.
Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and cool mixture to lukewarm. Add yeast, which has been dissolved in lukewarm water and the egg; mix well. Stir in flour to make a soft dough. Rub surface with Crisco; cover and store in refrigerator. Will keep about 1 week.
Put corn and soda in a big, clean wash pot. Fill with water and build fire around pot. Boil and keep adding water as it cooks. Stir the corn real often to try to keep from sticking. Cook until tender. Dip corn from the pot and drain water off. Put in enamel pans and wash until water is clear. Get the black eyes out while washing. Pack in clean jars and cook in pressure canner for 20 minutes at 10 pounds pressure. Do not put in freezer.
In large mixing bowl, add flour. Cut in shortening and add milk to form dough. Roll out onto floured surface. Cut into strips. Bring broth, soup and bouillon cubes to a boil. Drop in strips, one at a time. Reduce heat. Never stir; you must shake the dumplings.
In medium saucepan, melt margarine. Blend in flour, salt and pepper; cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Stir in vegetables; cook until thoroughly heated. Yields 4 to 6 servings.