HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine sour cream and soup. Stir in hash browns, pork, cheese and onion. Transfer to a greased 3-quart baking dish. Toss cornflake crumbs and margarine. Sprinkle over top. Bake, uncovered, at 350° for 50 minutes. Sprinkle with Mozzarella. Bake 10 minutes longer. Garnish with green pepper.
Preheat oven to 350°. Grease bottom only of 9 x 13-inch pan. Combine cake mix, butter and 1 egg. Stir until moist. Pat into pan. Blend frosting mix into softened cream cheese; reserve one-half. Add two eggs to remaining frosting mixture. Beat for 3 to 5 minutes at high speed. Spread over base. Bake at 350° for 30 to 40 minutes. Cool and frost with reserved mixture. Cut into bars. Makes 36 bars.
Beat eggs and cream until blended. Cook pasta. Put cooked pasta in a hot baking dish (250°). Mix in butter and salami; pour egg mixture over and toss. Add cheese and parsley. Serve warm.
Cook squash and onion until tender, then drain real good. Mash. Add salt, pepper, butter, cracker crumbs, sugar, 1/2 cup cheese, milk and egg. Stir until blended. Pour into greased casserole dish. Sprinkle with remaining cheese. Bake at 350° for 20 to 25 minutes.
Layer first 6 ingredients with lettuce on bottom in 13 x 9 dish. Mix Miracle Whip with sugar and spread over top. Sprinkle cheese and bacon over top. Let sit in fridge overnight.
Mix together ground meat, onion, bell pepper, celery and garlic. Brown in skillet, stirring often. Prepare package of rice according to directions. When cooked, add can of black-eyed peas and tomatoes along with grated cheese. Blend with the ground meat mixture. Season to taste. Put in casserole dish. Bake at 350° for 45 minutes in conventional oven or 15 to 20 minutes in microwave.
Place bacon pieces in medium saucepan; place over medium heat. Fry bacon until crisp; add water and vinegar. Heat to simmering.
Mix all stuff together and pour over wings. Cover and refrigerate for at least 1 hour (I marinate overnight). Heat oven to 375°. Drain wings and place on broiler pan. Bake 30 minutes. Brush with sauce when desired. Delicious on the grill.
Microwave cream cheese until soft. Mix together the cream cheese, chili and lemon juice. Microwave until hot. Serve with taco chips.
Cream butter and shortening; add sugar and beat well. Add egg yolks, one at a time. Sift flour, salt and soda together. Add flour mixture and buttermilk alternately with sugar and shortening mixture. Add vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Bake in three layers at 350° for 25 minutes.
Melt butter in large skillet; add sugar and beat eggs. Add chopped dates. Cook over low heat 15 minutes. Stir occasionally. Add nuts and vanilla. Cool slightly. Pour this mixture over Rice Krispies and mix. Set aside to cool just enough to handle. Roll into balls and roll into coconut.
Brown chops in vegetable oil. Sprinkle with salt and set aside. Combine soup, milk, sour cream and seasoned salt. Stir in potatoes, 1/2 of cheese and 1/2 onions. Spoon mixture into a 9 x 13-inch pan. Arrange pork chops over mixture and bake, covered, for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Generously grease a 10-inch, fluted tube pan. Sprinkle pecans in bottom of pan. Arrange frozen dough balls on top of pecans. Sprinkle pudding mix over dough balls.
Beat shortening and butter in large bowl until softened, about 30 seconds. Add about 1/2 of the flour. Add sugar, lemon or orange juice, vanilla, baking soda and salt. Beat until thoroughly mixed, scraping sides of bowl. Beat in lemon or orange peel and remaining flour. Shape dough into two logs and wrap in plastic wrap or wax paper. Chill 4 to 24 hours. Roll logs in colored sugar. Cut dough into 1/4-inch slices; cut each slice in half. Bake at 375° for 8 to 10 minutes until edges are firm. Transfer to racks and cool. Makes about 60 cookies. Glaze with Citrus Glaze.
Beat together corn and eggs with a little salt and pepper. Layer in a greased casserole: corn, a handful of uncooked noodles to cover the corn layer, sliced American cheese to cover the noodle layer. Continue layering corn, noodles and cheese until the casserole is full. End with corn. This recipe can be expanded by using proportions of 1 can corn to 1 egg. Surprisingly enough, 4 people will probably consume three cans of corn! This recipe is one I take to covered dish suppers and everyone asks for the recipe. There's never any leftover.
Wash and slice tomatoes, about 1/8 to 1/4-inch thick. Beat egg and milk in bowl. In another bowl, combine flour and corn meal. Dip tomatoes in mixture and flour. Have shortening deep in skillet. Cook until golden brown. Salt to taste.
Combine all ingredients in a large bowl; stir well. Cover; refrigerate overnight. Serve immediately or store in airtight container in the refrigerator up to 2 weeks. Yield: 1 1/2 quarts.
Cook and drain pasta; rinse with cool water. Mix all ingredients in large bowl and pour most of the dressing over the mixture. Stir well and chill several hours. Pour more dressing over salad. Stir and serve.
Combine bread, sugar, butter and eggs with a spoon. Add pineapple and milk; stir lightly. Grease a baking dish; bake at 350° for 35 minutes or until crusty.
Place the crackers in a large paper bag. Heat oil until warm; mix with spices. Pour over crackers and shake until well mixed. Let set for 1 hour. Store in can. Great snack.
Sift and mix first 7 ingredients. Work in shortening and sugar. Mix in vanilla, eggs and applesauce. Bake at 350° in greased loaf pan for 70 to 75 minutes.
Boil first 3 ingredients 15 minutes. Add jello. Put in jars and seal.
Combine the first 4 ingredients together, then add the honey. Mix well. Refrigerate until it starts to thicken. Add the milk. Whip well. Add the Jell-O. Beat again. Line a 9 x 13-inch pan with crushed vanilla wafers. Add wafers on top also. Let set at least 1 hour before serving. Serves 10 or 12.
Butter cookie sheet. Preheat oven to 400°. Sift dry ingredients into a large bowl. Cut in butter slices until the mixture resembles coarse meal. In a small bowl, whisk egg until frothy; beat in milk. Add milk and egg mixture to dry ingredients. Mix until the dough gathers into a ball.
Mix all ingredients well. Divide into two loaf pans and bake at 325° for 1 hour.
Mix all ingredients in large pan. Cover with lid and bake for 8 hours at 250°.
Cut potatoes into fairly large pieces; place in saucepan. Add enough water to just cover potatoes and bring to a boil. Cut bacon into 2 to 4 pieces and place in skillet along with onion slices. Fry together until crisp (almost burnt). When potatoes are about half done, add chili powder, bacon mixture and a little of the bacon fat. Cook until water thickens and potatoes are done, but not overdone. Salt to taste.
Melt butter in 8-inch square baking dish. Combine the flour, sugar, milk and almond extract; pour over butter. Do not mix. Arrange peaches on top. Bake at 350° for 55 minutes or until browned. Makes 6 servings.
Combine tomatoes, scallions, garlic, parsley, basil, garlic powder and olive oil in a mixing bowl. Cover and refrigerate 1/2 to 1 hour. Toss in cooked bow ties. Serve cold.
Combine onion and green pepper in skillet with bacon drippings; saute until tender. Blend together flour, sugar, Worcestershire sauce, salt, pepper and mustard; stir into skillet. Add tomatoes and continue to stir until mixture thickens. Add green beans and heat through; sprinkle with crumbled bacon.
In pan, brown mushrooms in butter. Add remaining ingredients. Bring to a boil over low heat. Stir. Serve over patty shells. Makes 4 servings.
Cook chicken and pull off bone. Add chicken soup, mushroom soup, celery soup and sour cream. Mix all together real well. Put in pan. Mix stuffing with enough broth from chicken to moisten real good. Spread over top of chicken mixture and bake in oven on 350° for 20 to 30 minutes or until it gets hot and bubbles.
Check leaves of collards carefully. Remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly. Drain and chop. Put greens in pot. Boil until water turns dark green. Then pour off and put clean water. Then combine with smoked neckbone or ham hock. Bring to boil. Reduce heat and simmer, partially covered, 45 minutes or until meat is tender.
Brown ground beef in skillet, stirring until crumbly; drain. Add onion. Cook until tender. Add next 5 ingredients; mix well. Stir until bubbly, stirring frequently. Pour into baking dish. Arrange biscuits on top. Bake for 15 minutes at 375°. Serves 6.
Combine all ingredients in a buttered casserole dish. Bake at 350° for 35 to 40 minutes until brown and bubbly.
Melt butter; mix with Pepperidge Farm herb bread crumbs. Debone chicken breasts; mix celery soup, 1 tablespoon minced onions, peas and 1/2 to 1 cup milk. Layer bottom of casserole dish with crumb mixture. Pour on chicken. Bake 10 minutes. Put remainder of mixture on top of chicken mixture and bake 10 additional minutes at 400°.
Mix together thoroughly, marshmallow cream and sugar, using hands to form stiff dough. Add almond extract. Divide into 4 parts, making each in a roll about 5 inches long. Wrap and freeze while making sauce. In top of double boiler, add caramels, butter and cream. Blend until smooth. Place log in caramel sauce (working quickly) until coated with sauce, then roll in pecan halves to cover log. Place on rack until set. Wrap and store in covered container.
Add to butter and onions; stir in vegetable and chopped eggs. Add 1 can (12 1/2 ounces) well drained, chopped tuna. Stir in noodles and pour into a 2-quart casserole. Add dash of Parmesan on top. Bake at 350° for 40 to 45 minutes.
Preheat oven to 400°. Grease a 10-inch pie plate. Brown beef and onion. Drain. Stir in salt and pepper. Spread in plate. Beat milk, Bisquick and eggs 10 seconds in blender or until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes before serving.
Lightly sprinkle tomatoes with salt, drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. In a medium skillet, heat oil over medium-high heat. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towel-lined wire rack. Serve immediately. Yield: 4-6 servings.
Beat eggs in small bowl and add sugar. Add flour, salt and baking soda. Add lemon flavoring. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 10 minutes. These are easy and sooo good!
Mix first 6 ingredients thoroughly in bowl. Add flour and soda and mix well. Blend in chocolate chips and nuts. Bake 8 to 10 minutes at 375° or until lightly browned but semi-soft.
In large bowl, cream shortening and sugar. Add molasses and egg, beat well. Add dry ingredients. Mix well. Cover and chill. Preheat oven to 375°. Grease cookie sheets. Form dough into 1-inch balls. Roll each ball in sugar, place on cookie sheets 2-inches apart. Bake 8 to 10 minutes or until golden brown. Let stand 1 minute, remove to rack to cool. Makes 48 cookies.
Clean mushrooms and slice. Simmer, covered, 5 minutes with 1 tablespoon butter, onion and celery. Add chicken broth to mushrooms; simmer, uncovered, 10 minutes.
Blend peppers and vinegar. Place in kettle with sugar. Bring to boil slowly. Boil for 5 minutes. Stir in pectin and food coloring. Let stand 5 minutes. Skim off foam. Pour into hot jars and seal with paraffin.
Melt butter or margarine in a large pan; add 1 cup brown sugar and spread evenly. Lay fruit in brown sugar mixture.
Mix together cream cheese, oleo, 1 cup powdered sugar and beat until smooth and creamy. Put into bottom of graham cracker crust. Divide carton of Cool Whip in half and reserve one portion. With other portion mix pineapple, 1 cup powdered sugar and pecans. Layer on top of cream cheese mixture. Top with reserved portion of Cool Whip and sprinkle with pecan pieces.
Melt oleo with Worcestershire sauce, onion and garlic powder. Stir until combined. Add cereals and pretzels. Stir together gently until cereals and pretzels are coated. Bake in 250° oven for 20 to 25 minutes or until crispy. Divide into 4 equal servings of 145 calories each.
Wash and remove stems from mushrooms and chop finely. Saute with onion in the butter until soft. Stir in the bread crumbs or potatoes and the cheese. Mix well. Fill the mushroom caps with mixture. Put on a baking sheet and bake at 350° for 15 to 20 minutes.
Heat oven to 350°. Steam cut up squash and diced onion together until tender with salt and pepper. Drain. In baking pan, put squash and mash. Add butter and more salt and pepper, if needed, to taste. Add enough stuffing to soak up liquids. Add 1 cup cheese and mix with squash. Put the rest of the cheese on top as a topper. Sprinkle with paprika and bake at 350° until cheese is melted.
Make syrup of sugar and 4 cups of water. Boil until sugar is dissolved. Add lemon jello and stir to dissolve. Cool. Add juices, extract and 1 gallon water. Makes 100 servings.
Melt milk and caramels over low heat. Add chopped pecans. Spoon out on a greased baking sheet. Put in freezer for 1 hour. Melt 3/4 block wax and large bag chocolate chips. Dip candy in chocolate. Put back on wax paper until cool.
Put 2 cups sugar in saucepan, add enough water to moisten sugar. Put berries in pan. Boil 10 minutes. Add 2 more cups sugar and boil 20 to 30 minutes. Pour in jars and seal.
Combine venison, water and onions and simmer, uncovered, for 3 hours, then add salt, pepper and wild rice. Cover and simmer 20 minutes. Uncover and cook 20 minutes more until rice is tender.
Bring 1 gallon of milk to boiling point, stirring frequently. Remove from heat and cool quickly, also stirring frequently. When lukewarm, blend in 1 container of Dannon plain yogurt and 1 cup dry milk. Pour into gallon or quart jars and place in oven at lowest temperature. Allow about 3 hours or until a knife inserted in yogurt separates it. Cool completely and beat lightly with egg beater. Serve with any desired flavor of fruit.
Bake cake according to package instructions. Let cool. In saucepan, combine pineapple with juice and sugar. Bring to boil and stir until sugar is dissolved. Poke holes in cake with fork. Spread pineapple mixture over cake. Prepare pudding, spreading to edge of cake. Cover and refrigerate overnight. Serve with whipped topping and coconut.
Beat shortening until light and fluffy. Add sugar gradually. Beat in eggs. Blend together flour, pumpkin pie spice, baking powder, baking soda and salt. Stir into sugar mixture. Add pumpkin and vanilla; mix well until blended. Fold in nuts. Pour into 2 greased 9 x 5 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour.
Mix thoroughly the first 4 ingredients. Sift together the flour, soda, salt and cinnamon and stir in. Mix thoroughly. Press and mold into a long, smooth roll about 2 1/2 inches in diameter. Wrap in wax paper and chill until stiff. Slice thin and place a little apart on ungreased cookie sheet. Bake until lightly browned in a 400° or moderate oven for 6 to 8 minutes.
Mix pretzels, margarine and sugar. Press into a lightly buttered 9-inch pie plate. In a large bowl mix milk, lime juice and liquor (or orange juice). Pour into a crust. Freeze or chill.
Cream butter and sugar. Beat in egg yolks. Stir in jam. Mix flour with other dry ingredients. Add flour mixture in about 3 parts alternately with sour cream. Beat batter after each addition until well blended. Bake cake in two greased 9-inch pans at 350° for 25 to 40 minutes. When cool, ice with following.
Put chunk style potatoes into a large bowl. Add sour cream, mushroom soup, garlic powder, pepper and cheese. Mix well and pour into a buttered dish.
Mix together preserves, dressing and dry soup mix. Spoon over hens. Place on a foil-lined pan and bake in a 350° oven for 1 hour and 15 minutes or until tender. Hens may be cut in half and baked the same way, cut side down.
Cube fruit and remove seeds. Place all ingredients in blender and blend for 30 to 45 seconds or until smooth.
Crumble sausage and brown; drain. Add soup and water. Add biscuit mix until barely moistened. Bake at 400° for 10 to 15 minutes. Yields 3 dozen small muffins.
Put cake mix and coconut in bowl, cut in margarine. Bake in 13 x 9-inch pan for 10 minutes at 350°. Arrange sliced peaches, drained, on top. Sprinkle with 1/4 cup sugar and 1/2 teaspoon cinnamon. Mix sour cream with egg and spoon over peaches. Bake 25 to 30 minutes longer at 350°.
Preheat oven to 400°. Spread out 1 sheet of aluminum foil. Slice bread 1 inch thick each. Spread a small amount of mixture (all ingredients except cheese) on each slice. Arrange in exact loaf, coat top with excess mixture and sprinkle with Parmesan cheese. Close foil. Bake for 15 minutes at 400°, then open foil for 5 minutes.
Mix all ingredients, except for cheese and spread on buns. Be sure to cover entire bun with mixture. Place under broiler for 5 minutes. Remove from oven and top with strips of cheese. Return to broiler and broil until cheese is melted. Yields 15.
Drain peaches, reserving 3/4 cup syrup. Heat together syrup, vinegar and spices; simmer 10 minutes. Add peaches; cook an additional 5 minutes. Remove peaches; strain liquid to remove spices. Return peaches to liquid. Serve warm, topped with whipped cream cheese. Makes 4 to 6 servings.
Mix by hand thawed strawberries and whipped topping. Pour into pie shell. Refrigerate for at least 2 hours before serving. Serves 6.
Place lima beans in large pan and cover completely with water. Cook for 1 hour over medium heat, stirring occasionally. If water evaporates, add enough to keep beans covered. Add salt, diced sausage and Rotel tomatoes to beans and cook over low heat for 1 1/2 hours or until beans are tender. Serve beans over white rice.
Preheat oven to 350°. Cream shortening and sugar; add egg, lemon juice and rind. Combine flour with baking powder, salt and crushed candy. Add to creamed mixture. Mix at high speed until well blended. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350° for about 10 minutes or until edges just begin to brown. Cool slightly. Remove from baking sheets to cooling racks. Frost, if desired.
Crumble raw ground beef on bottom of Pyrex baking dish. Place Tater Tots on top. Pour soup on top of Tots. Place grated cheese on top. Bake at 325° for 1 hour.
Mix first 6 ingredients together, then cut tomatoes in wedges. Arrange on top so servings include tomatoes. Add taco chips last to keep them crisp. Enjoy! Serves 8 to 10 people.
Drain strawberries, reserving the juice. Bring all to room temperature. Whip all in a bowl, adding strawberry juice 1 teaspoon at a time. Chill. Serve on bagels or muffins.
Combine gelatin, 1/4 c. brown sugar, salt, and spices in top of double boiler. Stir in beaten egg yolks, milk, water, and sweet potatoes; cook over boiling water 10 minutes. Refrigerate and stir occasionally until mixture is thick and syrupy. In separate bowl, beat egg whites until stiff; gradually add remaining 1/4 c. brown sugar and beat until stiff. Fold the egg white mixture into the sweet potato mixture; pour into a 9 inch baked pie shell. Refrigerate until set. Top with whipped cream and serve.
Cook Rice-A-Roni according to package directions and chill. Combine onions, pepper, olives and artichokes together. Mix mayonnaise, curry powder and liquid from 1 jar of artichoke hearts. Mix everything well and chill before serving.
Place chicken in baking dish. Add butter. Sprinkle salt and bread crumbs evenly over chicken. Add 1/3 cup water for moistness. Cover and bake 1 hour at 400° or until tender. Makes 3 to 4 servings.
Lightly grease a 1 1/2-quart Pyrex dish. Place uncooked rice in Pyrex dish. Pour consomme and onion soup over rice. Put mushrooms on top of this. Place margarine on top. Bake at 350° for 1 hour. When it cooks 30 minutes, take out and stir, then cook last 30 minutes. (Use dish with lid.)
Place chicken breasts skin side down. With sharp knife, cut a shallow slit down center of each without cutting through to skin. Cut shallow pockets on either side of these slits. Mix ham and cheese with garlic and a little white wine to moisten. Season well. Fill pockets in chicken breasts; seal slit with small finger-shaped fillet attached to each breast. Put in refrigerator to chill 30 minutes. Coat well in seasoned flour. Brush carefully with egg, beaten with 1 teaspoon oil; roll in bread crumbs. Heat oil; add butter. When foaming, fry chicken breasts until tender, golden brown and crisp all over. Drain on paper towel. Yields 4 servings.
Tear up one 10 ounce angel food cake into pieces in a 9 x 14-inch pan. Pour pudding over this while pudding is thin. Spread fruit pie filling over this and let stand several hours. Then spread Cool Whip over and serve. Freezes well.
Mix beets, beet juice, boiling water and lemon juice. Add to cooled jello, the vinegar, sugar, onion juice, horseradish, celery, cabbage and eggs (optional).
Cook hamburg, onions and bacon; drain. Mix all ingredients in a large shallow pan (broiler pan or casserole). Cover and bake at 350° for 40 minutes.
Take broth from chicken and mix with stuffing. Cover bottom of casserole with chicken. Mix soup together. Do not dilute. Spread over chicken. Put layer of stuffing over top of soup mixture. Bake, uncovered, at 350° for 25 to 30 minutes.
Preheat oven to 375°. Combine carrots, sugar, butter, cheese and egg yolks. Beat egg whites until soft peaks form; fold gently into carrot mixture. Pour into greased ovenproof dish and bake for about 1 hour. Serves 6.
Heat chicken stock to boiling. In a small bowl, make a paste of cornstarch and 1/4 cup cold water or cold broth. Slowly stir cornstarch mixture, sugar, salt and pepper into broth. Heat to boiling, stirring constantly. Reduce heat. Add eggs, small amount at a time, while stirring to separate them into shreds. Remove from heat. Add onions and stir.
Cut the tomatoes into 1/2 inch wedges, place in large serving bowl. Slice onions into 1/4 inch wedges and place in bowl. Add remaining ingredients. Place in refrigerator for 2 hours before serving.
Place broccoli, cheese, onion and bacon in large bowl. Set aside. Mix mayonnaise, sweetener and vinegar. Pour over broccoli mixture. Refrigerate one hour before serving.
Mix beef, onion, green pepper, toast, egg, 1/2 cup tomato sauce, salt and pepper. Mold. Combine 1/2 cup tomato sauce, sugar, vinegar and dry mustard. Pour over meat. Bake 45 minutes at 400°.
Dissolve the yeast in warm water in a large bowl. Add sugar. Add beaten egg and cooled melted margarine. Stir in half of the flour and beat well. Add remaining flour and beat. Place in airtight bowl and keep in refrigerator until needed. The dough will keep for several days in the refrigerator.
Sift the first 5 ingredients and then add remainder of ingredients. Mix all together in a large bowl, then turn out onto a floured board and knead lightly for a few turns. Shape into a round loaf. Place the loaf into a greased and lightly floured 9 or 10-inch pan. Bake at 350° for 1 hour.
Line bottom of a greased casserole with chipped beef. Wrap each breast with slice of bacon and place on chipped beef. Mix soup and sour cream and pour over chicken. Refrigerate until ready to cook. Cook, uncovered, for 3 hours at 275°. Serves 6 to 8. Great easy company dish.
In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon. Cook and stir over medium heat until bubbly. Cook and stir 1 minute longer. Remove from heat; stir in butter. Bake at 375° for about 45 minutes or until crust is golden brown.
Preheat oven to 375°. Grease a 13 x 9-inch pan. Put the biscuit mix, salt, paprika, poultry seasoning and pecans in a bowl and mix. Pour evaporated milk in a separate bowl. Dip the chicken pieces in the milk, then the biscuit mixture. Coat pieces thoroughly. Place pieces in the pan, skin side down. Do not let pieces touch. Pour melted butter over the chicken. Bake for 1 hour, or until tender.