HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix potatoes, cheese, sour cream, and both cans of soup in large mixing bowl. When mixed evenly spread into large casserole dish. Top with cornflakes place into oven and bake at 350 degrees until cheese is bubbly. Let stand 10 minutes and enjoy.
Combine sugar, margarine and milk in a heavy saucepan; bring to a boil, stirring constantly. Boil 5 minutes over medium heat. Stir in chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Mix Eagle Brand milk, egg yolks, and lemon. Pour into crust. Whip egg whites and a tablespoonful of sugar until fluffy. Spread on top of pie. Brown meringue.
Mix together the pudding and milk, then add the sour cream and Cool Whip. Layer vanilla wafers, sliced bananas and filling until all the filling is used. Makes 1 (11 x 13-inch) pan full.
Soften cream cheese. Add remaining ingredients and blend. Shape and chill. Serve with assorted crackers.
Cook noodles per package directions and drain. In a saucepan, melt butter. Blend in flour, onion, garlic powder and 1/8 teaspoon pepper. Add chicken broth and milk. Cook and stir until bubbly. Stir in 1/2 cup grated cheese and mushrooms. In a 13 x 9 x 2-inch baking dish layer half the noodles, all the asparagus, chicken, Mozzarella and 1/3 of the milk mixture. Top with ham, remaining noodles and remaining milk mixture. Sprinkle with remaining grated cheese. Bake at 350° for 35 minutes or until heated through. Let stand 10 minutes before serving. Serves 6 to 8 or 10 to 12 on buffet.
Put the wafers in a casserole dish; cut the bananas up on top, then spoon on the pudding. Repeat 2 or 3 times until you use it all up. Top with Cool Whip.
Arrange the broccoli in a 2 qt. baking dish. Place the chicken over the top. In a separate bowl, combine soup and milk and pour over the broccoli and chicken. Sprinkle with the cheese, combine the butter and breadcrumbs and sprinkle over the top. Bake at 450°f. 230°c. gas mark 8 for 20-30 minutes or until bubbling.
Follow directions on package but substitute sliced green tomatoes for the cucumbers. Process in hot water bath just long enough to seal and change color. They will become soft if processed too long.
Brown ribs in a pan for 15 minutes. Drain fat. Place ribs in crock-pot. Combine other ingredients and pour over ribs. Cook on medium for 4 to 5 hours.
In a 2-cup container, dissolve yeast in 1/2 cup lukewarm water and 1/2 teaspoon sugar. Let stand 1 hour. Cream shortening and 1/2 cup sugar. Add 1 1/2 cups lukewarm water to shortening mixture; add egg and salt. Add part of the flour and mix well, then add the yeast mixture. Add remaining flour and mix well. May have to add extra flour if dough is sticky.
In a saucepan, combine brown sugar, water, shortening, raisins, cinnamon, salt and cloves. Bring to a boil. Cool. Add flour and soda. Pour into loaf pan. Bake at 350° for one hour and 15 minutes. For a flat cake, use a greased 8-inch pan.
Mix everything together and use with Tostitos chips or garnish on your favorite Mexican dish. It's also very delicious on white chili.
In top of double boiler over hot water, melt butterscotch morsels. Stir in salad oil. In large bowl, mix noodles, peanuts and butterscotch morsels. Mix thoroughly with a fork. Drop mixture onto wax paper by teaspoonful.
Boil ingredients, except beets and onion for a few minutes, then add beets and onion. For better flavor, make a day ahead.
Have first 5 ingredients at room temperature. Mix cream cheese, sour cream, avocado dip, lemon juice and salt well so there are no lumps. Spread on a pizza pan or large plate. Refrigerate for a few hours. Layer in order on top of mixture: lettuce, tomatoes, onion, green pepper, green onion, and Cheddar cheese. Serve with plain corn chips.
Mix first 6 ingredients well. Refrigerate for 3 hours. Form into 2 logs; roll in finely chopped pecans and sprinkle parsley over top. Serve with crackers.
Beat well. If adding jello, do not add any water. Add any kind of jello for any color icing.
Mix all ingredients in a pot. Bring to a boil. Boil until a few small drops form a little ball when dropped in a glass of cold water. Remove from heat. Ready for cake.
Mix first three ingredients in saucepan. Heat and thicken with cornstarch until desired consistency. Serve over pancakes, waffles, French toast, etc.
Cut cheeses into 1 inch squares about 1/2 inch thick. Cover with dressing and pimentos and marinate several hours or overnight. Serve in shallow serving dish with crackers.
Slice sausage crosswise, about 1/2-inch thick. Brown in oil in deep saucepan or Dutch oven. Add garlic, onion, carrots and basil. Cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper.
Combine dates, water, soda and butter; let cool. Beat the egg and sugar; add remaining ingredients. Mix all together. Bake in moderate oven (325°) for 30 to 35 minutes.
Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice, rind and salt. Bring to a full boil. Stir in pea pods, parsley and rice. Cover and remove from heat; let stand 5 minutes. Fluff with a fork. Makes 4 servings.
Preheat oven to 350°. Blend ingredients in mixing bowl. Pour into prepared pan. Bake 30 to 35 minutes.
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs and serve on greens.
Mix all ingredients together in gallon container; fill to the top with water. Serve cold. Perfect on a hot day.
Cut tofu into quarters and boil in salted water for 20 minutes. Drain and crumble. Combine with the other ingredients and bake for 40 minutes at 350°.
In a heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Drain all but 1 tablespoon of fat; saute celery, onion, thyme and salt. Cook until onion is tender. Stir in flour; cook 1 minute. Gradually add broth and water, stirring until the mixture comes to a boil. Add potatoes; cover and simmer for 25 minutes or until potatoes are tender. Allow soup to cool. Puree 2 cups in blender or food processor. Return to kettle. Add milk, beans and sausage; heat through. Garnish with parsely, if desired.
Mix eggs and sugar. Add oil. Stir in dry ingredients. Add pears. Bake in tube pan at 350° for 1 hour.
Clean and scale carp. Melt	butter; mix with wine. Place fish with butter/wine sauce into aluminum foil, wrapping tightly. (Salt and	pepper	before	wrapping fish.) Place on redwood shingle and bake	at 350° for 1/2 hour. Then remove fish from oven. Throw away and eat shingle.	Serves all.
Salt and pepper roast. Coat in flour. Heat cooking oil in skillet and lightly brown roast. Wash, peel and cut potatoes into quarters. Wash and scrape carrots and cut into approximately 1/8-inch slices. Remove roast after browning and place into a large baking dish. Arrange potatoes and carrots (and sliced onions, if desired) around the sides of roast. Sprinkle the soup mix onto roast. Brown a tablespoon of flour in the oil remaining in skillet after browning the roast. Pour 1/2 to 1 cup of water over browned flour to make gravy. Add salt and pepper. After the gravy has thickened, pour it over and around the roast in the baking dish. Place the dish into a very hot oven (425°) for about 15 minutes. Place a piece of aluminum foil very loosely over the dish. Reduce the heat to 300°. Cook for about 15 minutes per pound. (If you have a cooking timer on your oven, you can set it for the estimated cooking time and your lunch will cook while you are away at church.)
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add peanut butter, if desired. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.
Cook onions until soft. Add artichokes, spinach, soup, eggs and spices. Pour into greased casserole dish. Blend cream cheese, Parmesan cheese and milk. Pour over top of casserole. Bake at 350° for 30 minutes.
Prepare fettuccine as directed on package. Drain and set aside. Gradually add skim milk to fat-free mayonnaise and garlic in small saucepan. Heat thoroughly, stirring occasionally. Remove from heat; blend in Egg Beaters. Toss with fettuccine and mushrooms until well coated. Add Parmesan cheese and mix well.
Combine oil, water, sugar and Starter. Stir well and add flour. Place in greased bowl and turn to cover all surfaces with oil. Let rise in warm place. Bowl may be covered with towel or cookie sheet. Turn dough onto floured surface and knead several times. Shape into loaves or rounds. Place in greased pans. Let rise for at least 8 hours. Bake at 350° until brown, about 20 minutes for rounds, 30 minutes for loaves. May add 1 package of Italian seasoning mix for variety.
Cut up onion and green pepper very fine. Cut fresh lemons; remove seeds. Squeeze juice; cut up rind. Place all ingredients in boiler. Combine all sauces and seasonings and cook slow for 25 minutes. Makes a delicious sauce for ribs, chicken, etc.
Place roast in deep pot or casserole. Mix sugar, ginger, soy sauce and soup. Pour over meat. Cut onions in thick slices. Place slices over meat. Cover tightly and bake at 300° for 4 hours and 30 minutes. Yields 6 servings.
Combine and store in sealed jar. Use 1 heaping tablespoonful per cup of boiling water.
Mix all ingredients together except cheese until all is mixed well. Pour mix in very hot oiled skillet. Bake at 350° for 40 minutes.
Spray 1 large bowl or brown paper bag with Pam. Place the sugar, butter, corn syrup and salt in a glass bowl; microwave on High until boiling, then cook for another 2 minutes. Add baking soda; stir well (mixture will become foamy). Place popped corn in bowl or bag; pour syrup mixture over corn. Stir well with wooden spoon sprayed with Pam. Microwave for 1 1/2 minutes on High; stir. Repeat. Microwave for 30 seconds on High; stir. Pour out on cookie sheet. Spread out and allow to cool.
Mix and pour into baking dish. Bake 30 minutes at 350°. Nutritious, quick and easy.
Mix all ingredients together and blend on medium speed for 3 minutes. Pour into 3 cake pans that have been greased and floured. Bake 30 to 35 minutes. Cool and frost.
Saute pepper, celery and onion in oleo. Add cheese (cut into small pieces), soup, mushrooms, pimento and chicken. Cook noodles in broth where chicken was cooked. Add noodles to mixture and pour into casserole dish. Cook in 350° oven (covered) for 25 to 30 minutes. Remove cover and cook until brown, 5 minutes.
Drain all canned fruits, reserving 2 cups mixed juices. Layer drained fruit, strawberries, cherries and bananas in bowl. Combine pudding mix with reserved juices in bowl, beating until thick. Pour over fruit. Do not toss. Chill for 2 hours before serving. Yields 15 servings.
Melt cheese with soup. Put broccoli in long, flat casserole. Pour cheese mixture over broccoli. Top with Pepperidge Farm dressing. Bake at 350° for 1 hour.
Scald milk and add shortening, sugar and salt. Dissolve yeast in warm water. Beat eggs in 1/2 cup cold water and add to scalded milk. Cool until just warm and mix with other ingredients. Add flour and beat until smooth, then add enough flour so dough can be kneaded to make it stiff. Set in warm place and let rise until dough is light. Divide dough into two equal parts and roll out into sheets. Smooth melted butter over each sheet. Mix 1/2 cup white sugar, 1/2 cup brown sugar and 1 teaspoon cinnamon and sprinkle over dough. Roll each sheet into a roll and cut. Put 1/2 cup melted butter in baking pan and sprinkle lightly with brown sugar. Put rolls in pan and let rise until light. Bake at 350° for 25 minutes. Yield: 27 rolls.
Cut biscuits into fourths. Fill a small baggie with sugar and 2 tsp. cinnamon. Shake biscuits in baggies. Place into bundt pan. Melt 1 1/2 sticks of oleo and add brown sugar, pecans and 1 tsp. cinnamon. Pour batter over biscuits. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes and then empty pan.
Cut chicken into large pieces. In bowl combine onion, soups, salsa and milk, blending well. In a 1 1/2-quart buttered casserole, layer half the tortillas, chicken, sauce and cheese. Sprinkle with green chilies. Repeat layers once more ending with cheese on top. Cover; refrigerate for 24 hours. Remove cover. Bake at 300° for 1 hour.
Mix all ingredients together. Pack in a buttered loaf tin and bake 1 hour at 350° or moderate oven. Increase heat during last twenty minutes or so. Serve with sauteed pineapple slices.
Place broccoli in baking dish. Mix rest of ingredients and pour over broccoli. Then place topping mixture on top of broccoli and bake at 350° for 45 minutes.
Brown ground beef and onion; drain. Season to taste. Combine beans, tomatoes and soup. Line a greased ovenproof dish (2-quart) with tortillas. Layer half of ground beef, soup mixture and cheese. Add another layer of tortillas, meat and soup mixture, ending with grated cheese. Bake at 350° for 20 to 30 minutes or until heated through and cheese is melted.
Cream Crisco and sugar until smooth. Add eggs, one at a time, beating after each addition. Combine salt and flour. Add to mixture. Beat well and stir in vanilla. Cook in a greased and floured tube pan for 1 hour and 10 minutes at 300° until brown.
Place salmon steaks in 10-inch skillet. Add enough water to cover. Top with onion, lemon slices and bay leaf; sprinkle with 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer for 8 minutes, or until fish flakes easily when tested with a fork. Combine milk and flour in a saucepan, stirring well. Add mustard, dill seed, lemon rind, 1/4 teaspoon salt and pepper. Cook over medium heat, stirring constantly, until thickened. Gradually stir about 1/4 of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly. Cook 1 minute, stirring constantly. Add lemon juice, mixing well. Remove salmon steaks from skillet. Spoon sauce over salmon. Garnish with reserved lemon slices, if desired. Yields 4 servings.
Preheat oven to 375°. In bowl, beat the butter, peanut butter, brown sugar, 1/4 cup granulated sugar, egg, vanilla and salt until fluffy. Add flour and baking soda; beat until thoroughly blended. Shape dough into 48 balls using a rounded teaspoonful for each. Roll balls into 3 tablespoons of granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until golden. Immediately top each cookie with a candy kiss, carefully pressing down firmly. Remove cookies from baking sheets. Cool on racks. Makes 48 (1 3/4-inch) cookies.
Heat oven to 350°. Grease and flour loaf pan (9 x 5 x 3-inch). Measure all of the ingredients into large mixing bowl. Beat on medium speed for 30 seconds. Pour into prepared pan. Bake 55 to 65 minutes or until toothpick comes out clean when inserted. Allow to cool.
Put package of mincemeat, broken, with 1/2 cup water and boil briskly for 1 minute. Cool. Combine the mincemeat, nuts, candied fruit, sweetened condensed milk and egg. Blend well. Stir in flour and baking soda; pour into a loaf pan that has been greased and floured. Bake at 350° for 1 hour and 30 minutes or until center comes back when lightly touched.
Cut meat into 1-inch cubes. Chop garlic. Brown meat in fat. Add garlic and cover with stock. Cover and simmer for 2 hours. Add cattails for the last 20 minutes of cooking.
In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside. In a small bowl, beat eggs, sour cream and butter. Add all at once to dry ingredients along with apples. Stir, just until moistened. Fill well-greased muffin tins 2/3 full. Bake at 375° for 15 minutes. Yields 24 muffins.
Cream butter and sugars until light. Beat in egg and vanilla. Stir together dry ingredients. Blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake at 375° about 10 minutes. Makes approximately 2 1/2 dozen.
In medium bowl combine milk and Jell-O mix, beat until smooth, approximately 1 to 2 minutes. Fold in Cool Whip. Fold in chocolate cookies. Pour mix into pie crust. Add extra cookies, either whole or crushed, on top for garnish. Freeze for 3 hours before serving. A great treat children love!
Put 1 cake layer in bottom of a large punch bowl. Starting at top of ingredients, layer pudding, cherry pie filling, pineapple, fruit cocktail, coconut, pecans and Cool Whip; put 1 layer of each. Add other cake layer and start over. Put cherries on top of cake.
Melt margarine in 9 x 13-inch baking pan in hot oven. Add brown sugar and cinnamon; mix well. Arrange bread slices in double layer in prepared baking pan. Beat eggs with milk. Pour over bread slices. Chill, tightly covered, in refrigerator overnight. Bake, uncovered, at 350° for 45 minutes. Serve with warm syrup and sprinkle of confectioners sugar.
Pour into an 11 x 7 x 1 1/2-inch baking dish and keep hot 1/4 cup roast beef drippings. Beat until thick and piled softly 2 eggs. Add to beaten eggs and beat with rotary beater until smooth milk, flour and salt. Pour mixture over hot meat drippings and bake at 400° for 30 to 40 minutes or until puffed and browned. Cut into squares and serve immediately with standing rib roast of beef.
Cook sugars, syrup, cream and salt over high heat until mixture forms a soft ball (235°) when dropped in water. Remove from heat. Add flavoring and pecans. Beat until creamy. Drop from spoon onto waxed paper.
Brown sausage and hamburger until crumbled; drain excess grease. In crock-pot, melt cheeses. Add meat, soup, tomatoes, green chilies and onions; mix well. Makes a large amount and can be frozen. Serve with chips. Serves many.
Make syrup of sugar, water, cinnamon and nutmeg; add butter. Quarter, peel and core apples. Sift flour, salt and baking powder, then cut in shortening. Add milk all at once and stir until flour is moistened. Roll 1/4-inch thick; cut in 5-inch squares. Put 4 pieces of apples on each. Sprinkle generously with additional sugar, cinnamon and nutmeg. Dot with butter and fold corners to center. Pinch edges together and place 1 inch apart in greased baking dish or pan. Pour syrup over dumplings and bake in moderate oven at 375° for 35 minutes. Serve hot with cream. (This is also great cold.)
Peel shrimp. Rinse in colander. Cook in just enough water to cover. Add 1/2 teaspoon salt and 1 tablespoon crab boil. Cook on high until water begins to simmer. Cover pot. Turn off heat and let stand 5 to 7 minutes. Remove shrimp from water. Save water. Peel eggplant and cut into chunks. Cook eggplant in shrimp water until soft enough to mash. In large skillet, heat olive oil. Saute onions, bell pepper and celery. When lightly brown and "limp," add garlic. Saute 2 more minutes. Remove skillet from heat. Mash eggplant until chunks are not intact. Add 1/2 teaspoon herb mix (oregano, basil, thyme, bay leaves, powdered). Add remaining salt and red pepper. Add sauteed vegetables. Cut shrimp into 1/3-inch long pieces. Add wine, beaten raw egg, Worcestershire and Tabasco sauce and mayonnaise. Mix thoroughly. Add bread crumbs. Mix well. Spread in 2-quart greased casserole. Top with grated Parmesan cheese and bake for 30 minutes in 325° oven. If mixture is too dry, add more mayonnaise or egg. If too moist, add more bread crumbs.
Cream butter, sugar and eggs together, then add all other ingredients. Bake at 350° for 25 to 30 minutes. Makes 3 layers.
Cream the cream cheese and add drained green chilies. Blend well with mixer. Spread out tortillas; divide and spread out cream cheese evenly over tortillas. Roll each one like a jelly roll. Wrap and refrigerate. When ready to serve, cut in thin slices.
In large pot, boil chicken and keep stock. Bone and skin chicken. Place back in pot. Add vegetables. Salt and pepper. Boil until cooked. Reduce heat to simmer. Keep water level high. Add water to flour to make slightly sticky dough. Roll out 1/4-inch thick and cut 1 1/2-inch squares. Drop squares into water and let cook until dough is done. Drain water only as needed to keep from overflowing.
Wash unpeeled squash. Slice thinly. Combine 1 teaspoon salt, dried green onion and 2 tablespoons butter in saucepan. Cook 15 minutes. Do not add water. Let cook in butter and its own juice. Makes about 3 1/2 cups.
Combine all ingredients in a casserole dish. Bake, uncovered, at 350° for 1 hour. Makes 6 servings.
Heat oven to 250°. Spray 13 by 9 inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan. In large bowl, microwavable, combine sugar, corn syrup and crisco. Microwave on high for 1 minute and 30 seconds. Stir and microwave again for 30 seconds or until boiling. Stir vanilla and baking soda into mixture. Pour over cereal mixture and stir to coat mixture evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely. Break into pieces. Store in air tight container. Makes 9 cups.
Mix together. Bake at 325° for 45 minutes in 13 x 9-inch pan. Stir from bottom three times while baking. When knife comes out clean, pudding is done.
Cream butter, margarine and sugar thoroughly.	Add egg yolk; add flour,	salt and vanilla. Grease cookie sheet and spread dough with	fingers dusted with flour. Beat egg white and brush over cookies. Sprinkle almonds over dough and press down with hand. Bake at 275° for	45 minutes or lightly browned. Cut within a few minutes into desired portions. A 10 x 15-inch cookie sheet works well.
Soften yeast in water. Cut cutter into 3 cups flour; blend in eggs milk, sugar, salt and yeast. Gradually add remaining flour. Mix well after each addition. Cover and chill 2 to 3 hours. Divide in 4 parts; roll out to 10-inch circle. Brush with melted butter. Cut in pie shaped wedges. Start with wide edge and roll up. Place on greased baking sheet. Let rise until double. Bake at 375° for 15 to 18 minutes.
Brown ground beef and onions together. Add salt, tomato sauce, beans and water. Let simmer 45 minutes.
Mix margarine, sugars, egg and vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.) Heat oven to 350°.
Beat egg whites. While beating, heat water, cornstarch and sugar on stove until it boils, then pour into egg whites slowly and add vanilla. Only needs browned, if desired.
Note: Need 24 paper nut cups, 1 1/2 x 1 1/4-inches.
Stew chicken. Cool and bone. Steam broccoli until tender. Drain. Grease an 11 x 7-inch casserole. Place chicken on bottom and broccoli on top. Combine mayonnaise, soup, curry powder and lemon juice. Pour over broccoli. Sprinkle with a mixture of bread crumbs combined with butter. Bake in a 350° oven for 30 minutes. Yields 6 servings.
Separate rolls. Sprinkle chicken over the triangles. Roll up, beginning at the large end. Place in a casserole dish. Mix the soup, cheese, milk and chicken broth and pour over rolls. Bake at 350° for 30 minutes.
Cook potatoes, water and salt until tender. Cut bacon into small pieces and fry until almost cooked. Add onion and cook slowly until bacon is completely cooked. Combine all cooked ingredients in one pot and add milk and clams. Bring to a boil, however do not boil.
Mix well; stuff bird and bake. Or, cook neck and back and put the stock over dressing and bake dressing in casserole at 325°. This stuffing can be used to stuff whitefish. Eliminate giblets.
Mix the pudding mix with the milk. Add the sour cream and Cool Whip, mixing well. Layer pudding in 5-quart dish with bananas and the vanilla wafers. Refrigerate several hours before serving.
Melt butter and brown sugar in a large fryer. Beat eggs, sugar and vanilla until thick. Add scalded milk with butter. Mix thoroughly with egg mixture; pour over butter, sugar and fruit layer in fryer. Place over low heat and bake until done, about 35 minutes. During the last 5 minutes, tilt cover to aid in drying top of cake. Turn upside-down on a large plate. Serve plain or with whipped cream.