HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Drop on greased cookie sheet (about 1 teaspoon), six on sheet. Bake at 350° for 7 minutes. Pinch together while hot in the shape of a lily. Fill open end with Cool Whip and cherry.
Mix together the wine, soy sauce and seasonings. Place the steak in a long glass baking dish and pour the marinade over the meat. Cover and chill at least 12 to 18 hours, turning the meat over once or twice. Preheat the broiler. Remove the steak from the marinade. Pat dry and broil 4-inches from the heat for about 5 minutes on each side. To serve, cut thin slices diagonally across the grain. Serve with rice.
Mix in very large bowl Raisin Bran, sugar, flour and salt. Add soda, cinnamon, beaten eggs, oil and 1 quart of buttermilk; mix well. Stir all the way to the bottom; refrigerate. Do not stir again. Fill muffin tins 2/3 full. Bake at 350° for 18 to 20 minutes. Keep in refrigerator for 6 weeks. Use just what you need each time. Makes 5 dozen.
Heat water to a boil. In a large mixing bowl, combine cornmeal, sugar and salt. Add boiling water, stirring gradually into 3 ingredients. Batter should not be too thin. Add milk and butter. Using a small ladle, pour batter onto hot greased griddle forming cakes about 3 inches in diameter. Fry until browned on both sides. Serve with maple syrup. Serves 2 to 4.
Mix pudding mix with cold milk at lowest speed of mixer for 3 minutes. Remove mixer. Fold in 1/2 cup whipped topping. Slice banana into pie crust. Pour in pudding. Chill 3 hours. Top with remaining whipped topping.
Mix well. Place mixture into one pie shell. Place the other pie shell on top. Brush top with butter. Bake at 350° for 1 hour.
Mix and blend well. Bake at 300° to 350° for 30 minutes or longer.
Grease 2-quart casserole. Mix sugar, flour and salt. Beat in eggs. Add pineapple. Pour in pan. Tear bread or croissants into pieces and spread over mixture. Pour melted butter over bread. Bake at 350° for approximately 1 hour or until it stops jiggling.
Heat oven to 325°. Grease and flour a baking pan 9 x 9 x 2-inches. Mix all ingredients except whipped cream or applesauce in a large mixer bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on medium speed scraping occasionally. Pour into the pan. Bake 50 minutes. Serve warm with whipped cream or applesauce.
Mix apples and candy until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish with apple slices and additional chopped candy bars, if desired.
Simmer all for 1/2 hour. Stir occasionally to prevent sticking to pan.
Drain corn, peas and beans. Then mix peppers, celery and pimientos with first mixture. Bring to boil the oil, vinegar, sugar, salt and pepper. Pour over vegetables; mix well. Chill and serve. Keeps for weeks.
Mix all ingredients together while potatoes are warm. Put in casserole a day ahead. Warm in oven at 350° for 45 minutes. Especially good with ham.
Combine preceding ingredients; chill. Serve with chopped vegetables or cut up dark pumpernickel bread.
Cook ground beef, onions and seasoning mix together until meat turns color; drain. Put in a greased 8 x 8-inch square pan. Spread beans on top of meat. Mix Bisquick, milk and eggs; pour over beans. Bake at 400° until brown. Sprinkle cheese on top and put back into oven until cheese is melted. Serve with remaining ingredients.
Mix flour and sugar together. Stir in corn and all other ingredients. Pour into greased baking dish. Bake until thick, but not too dry (approximately 30 minutes at 350°).
Cut up cooked sausage links in small, fine pieces; set aside. Combine cheese spread and Monterey Jack cheese; beat with mixer until well combined. Stir in sausage. Spread on bread, bagels or English muffins. Bake at 350° for 5 minutes.
Cook hen with celery, bay leaves, salt, pepper and enough water to cover. When the chicken is ready to fall from the bones, remove from broth; set aside.
Sprinkle apples with sugar, cinnamon and nutmeg. Add vanilla and lemon juice. Cook slowly for about 25 minutes, stir occasionally.
Mix and bake cake (per directions) and let cool for about 15 minutes. Poke holes in top of cake. Mix together milk and cream of coconut. Pour mixture on top of cake. Put in refrigerator and let set. Sprinkle coconut and/or nuts on top.
Brown slices of country ham in ample grease (I use Crisco). Remove ham. Brown flour very brown, put a lot of black pepper in pan and add tomato juice. Add water to desired consistency and simmer. Fry apples in a frying pan, adding sugar and bacon drippings until done (add a bit of salt). Add a pan full of steaming hot biscuits that contain chunks of cheese in the center. Together with grits and lots of the tasty tomato gravy you will have a feast incomparable.
Boil potatoes and mash well. Add lemon juice, oil, salt and hot pepper. Place a layer of mixture in bottom of serving dish. Saute onion and spread over potato mixture. May add other cooked, chopped fine vegetables. Cover with second layer of potatoes. Sprinkle with grated cheese (optional). Garnish with olives, sliced hard-boiled eggs and serve on lettuce.
Soak bread in water for 5 minutes. Cook onions, celery and sausage in butter for 10 minutes or until sausage is cooked. Combine with bread and add eggs, walnuts, salt, pepper, broth and giblets. Mix well.
Mix together the almonds and sugar. Blend in butter and flour. Mix well. Add egg yolks. Roll dough to 1/2-inch thick. Save half for cross bars. Spread on cookie sheet, then spread 1 pound apricot jam over dough. Make cross bars by rolling out dough and cutting into strips. Crisscross strips on top of jam to give lattice effect. Bake in a 350° oven about 30 minutes, or until light brown. Great!
Spread pie filling and pineapple in a 13 x 13 x 2-inch cake pan. Sprinkle dry cake mix over fruit (do not stir). Top with nuts; add coconut. Pour melted butter over all and bake at 350° for 50 minutes. Great with ice cream. Serves 12 to 15.
Line broiler pan with foil and place salmon fillets on the well-greased rack. Combine remaining ingredients; baste salmon with mixture. Broil 4 inches from heat, allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until salmon flakes easily when tested with a fork. Do not turn salmon. Baste several times during cooking. Makes 8 servings.
Combine and melt over medium heat. Pour over popped corn. Bake at 250° in two 15 x 9-inch pans for 1 hour, stirring every 15 minutes and stirring after removed from oven until cooled. Keeps well in an airtight container or bag. Can halve recipe. Also can use the large bags of popped corn but omit salt if you do.
Bake cake mix, following package directions. Cool. Crumble cake into very large bowl or pan. Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit. Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans. Cover cake with foil and chill in refrigerator at least 24 hours. Cake should be kept refrigerated. Slice with sharp knife.
Place bread cubes in 12 x 18-inch nonstick pan. Combine chicken, onion, celery, chilies, mayonnaise, salt and pepper in medium bowl and spoon over bread. Tear tortillas into bite-sized pieces and place on top. Combine eggs, milk, cottage cheese and soup in a small bowl and pour over top. Cover and refrigerate overnight to allow flavors to blend. Preheat oven to 325° and bake 50 to 60 minutes or until the dish is firm and set. Remove from oven and let stand for 10 minutes before serving. Serves 8.
Mix all ingredients but last two. Place in a 9 x 13-inch baking dish. Top with crushed corn flakes and dot with butter. Bake uncovered at 350° for 45 minutes. Serves 8 to 10.
Grease square baking dish. Layer cottage cheese and Parmesan cheese in dish. Mix cooked beef, herbs, tomato paste and 1/2 cup Mozzarella; spoon evenly over top. Beat milk, eggs, Bisquick, salt and pepper with a wire whisk until smooth. Pour into dish. Bake until knife inserted in center comes out clean. Sprinkle with remaining cheese. Cool for 5 minutes. Serves 4 to 6.
Combine 4 tablespoons of mix with 2/3 cup of hot water.
Cut zucchini and squash into fourths lengthwise, then into 1/2-inch sections crosswise. Dice onion; mince garlic. Fry onion in enough oil to keep it from sticking. Add garlic when onion is soft. Then add squash. Cook on medium heat, stirring occasionally, until mixture collapses and becomes soft. Remove from heat and add cheese, the salt and pepper to taste (cheese is quite salty). Serve over or mix into pasta adding more olive oil as needed. Serve with green salad if desired.
Combine first 5 ingredients in a saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. Sprinkle each serving with crumbled bacon and green onions. Makes 1-quart.
Sift flour, soda, salt, nutmeg and cinnamon into a bowl. Add rolled oats and raisins. Mix applesauce, oil, egg, vanilla and sweetener together. Add to dry ingredients; mix just until moistened. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10 minutes, or until done. Yields 2 dozen cookies.
Put all dry ingredients through grinder 2 or 3 times. Knead well after adding butter, fruit juice and vanilla. Let stand several hours. Roll out to about 3/4-inch thick; cut into cubes or bars. Sprinkle liberally with powdered sugar; store in covered containers in refrigerator.
Butter a 2-quart casserole. Put 1 can of pineapple on bottom of dish. Mix cheeses together and sprinkle half of cheese mixture on top of pineapple. Mix flour and sugar and sprinkle on cheese. Follow with second can of pineapple and the remaining half of flour-sugar mixture, leaving remaining half of cheese mixture for top. Pour 1/2 cup pineapple juice over entire dish and dot with butter. Bake at 350° for 35 to 40 minutes until bubbly and brown.
Mix together first four ingredients and form into logs. Roll logs in chopped beef until well covered. Can be prepared ahead of time and kept refrigerated several days. Serve with crackers.
Prepare egg noodles as directed; drain. Brown hamburger meat; drain. Combine all ingredients together. Place in greased 9 x 13-inch dish; sprinkle Mozzarella cheese on top. Bake, uncovered, at 350° for 30 minutes.
Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at a low speed. Stir in raisins. Bake at 375° for 10 to 12 minutes.
Mix all together. Spread over tortillas; roll up. Wrap tightly in plastic. Refrigerate overnight. Cut 1/2 to 3/4-inch and serve with salsa.
Mix both milks, eggs and vanilla until well combined. Stir in the flaked coconut and pour the mixture into 6 individual custard cups or a larger flan mold. Place the cups or mold in a large baking pan and fill it with water to a depth of 1-inch. Bake in a preheated 350° oven for 30 to 35 minutes or until a knife inserted into the center comes out clean. A flan mold will take longer than individual cups. Allow to cool, then refrigerate at least 2 hours before serving.
Crumble half of cake in bottom of bowl. Layer half of pudding, pineapple and pie filling. Repeat with second layer. Add large Cool Whip on top. Nuts and coconut are optional. Refrigerate overnight.
Cut fillets in 4-inch portions. Season with salt and pepper. Mix nuts and cayenne. Dip fillets in egg and water mix; roll in flour. Fry in butter in skillet or microwave 5 minutes with nut mix sprinkled over fillets.
Melt butter. Add sugar and milk. Bring to a rolling boil, cook for 7 minutes, stirring constantly. Remove from heat. Add chocolate chips and marshmallows. Stir until dissolved. Pour into 2- 9 x 13 buttered pans. Cool. Cut into squares. Makes 5 lbs.
In large Pyrex casserole, well greased, put 1 cup milk and 1 egg. Beat with fork until well blended. Add in layers cooked macaroni, grated cheese, dots of butter, salt and pepper. Sprinkle bread crumbs on top. Arrange sliced tomatoes. Bake at 350° for 25 to 35 minutes or until thoroughly heated through.
Mix green beans and cream of mushroom soup and top with onion rings. Place in microwave until steaming hot.
In a large non-stick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on plate.
Combine all ingredients except potato chips and cheese; blend well together. Spoon into a lightly greased 3 quart shallow casserole. Top with cheese. Bake at 350 degrees for 30 minutes. Put sprinkling of potato chips over surface during last 10 minutes of baking.
Melt margarine. Add other ingredients and stir together. Pour into a glass casserole dish and bake at 375° for 1 hour.
Melt butter in a pie plate. Beat eggs with mixer (eggs only); then mix in sugar, flour, sweet milk, vanilla and butter. Bake at 350° about 30 minutes or until middle is done.
Heat oven to 400°. Mix beans, onion and pepper sauce; reserve. Mix baking mix and sour cream until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered board. Knead 20 times. Roll dough 1/4 inch thick. Cut with floured 2-inch cutter. Place on ungreased cookie sheet. Press a deep indention about 1 1/2 inches in diameter in center of each round with floured hands. Fill each with generous teaspoon of bean mixture; spread within indention. Top each with chilies and cheese. Bake until light brown, 10 to 12 minutes.
Dice apples with peeling on. Slice bananas and the refrigerated candy bars into bite size pieces. Fold in Cool Whip.
Preheat oven to 350°. In a large bowl, combine all ingredients. In a large baking pan, shape into a loaf. Bake 1 hour or until done. Makes about 8 servings.
Preheat oven to 350°. Trim off each garlic head to expose the tops of the cloves. Place heads in shallow baking dish, such as a 9-inch pie plate. Drizzle garlic with oil and sprinkle with pepper, salt and thyme. Roast garlic for 30 minutes. Reduce heat to 250° and cook for 1 hour longer. Serve garlic with slices of crusty French bread, butter and goat cheese, such as Feta. Pop the cloves out of the skins and spread on bread. Yield: 8 servings.
Saute onion and celery in margarine. Mix all ingredients well and bake in greased 8-inch casserole at 350° for 35 minutes.
Combine dry ingredients. Beat eggs, add cream, oil and honey. Stir into dry ingredients until just moistened. Pour into 9 inch square pan. Bake at 400 degrees for 20-25 minutes.
In saucepan, combine all ingredients except coffee. Heat to boiling. Strain. Pour liquid over coffee in heatproof container. Stir coffee until dissolved.
Preheat oven to 400°. Lightly grease a 2-quart casserole. Wash, pare and thinly slice potatoes; measure 8 cups. Cook potatoes and onions, covered in small amount of boiling water, with 2 teaspoon salt, for about 5 minutes or until slightly tender. Drain. Melt butter or margarine in saucepan; remove from heat. Stir in flour, pepper, paprika and remaining salt until smooth. Blend in milk. Cook, stirring, over medium heat to boiling point or until thickened and smooth. In prepared casserole, layer one-third of potatoes and onions; sprinkle with 1 tablespoon parsley. Top with one-third of the sauce. Repeat, then add remaining potatoes and top with remaining sauce. Bake, uncovered, for 35 minutes, or until top is browned and potatoes are tender when pierced with fork. Serves 6 to 8.
Melt margarine with 2 cups flour and 1/2 cup powdered sugar. Put into 13 x 9-inch pan (greased) and press on bottom and sides to form crust. Bake 15 to 20 minutes. Beat eggs; add sugar, mixed with 1/4 cup flour and the lemon juice. Pour this over baked crust. Return to oven and bake 20 minutes longer. Remove from oven; sprinkle with powdered sugar while hot. Let cool before cutting.
Combine rice, sugar, 6 cups milk and water. Bring to a boil. Cook 1 hour, covered, over low heat, stirring occasionally. Mix together the eggs, vanilla and 2 cups milk. Add to the heated rice mixture and heat an additional 10 minutes.
Microwave chocolate and milk in a large microwavable dish on High for 2 or 3 minutes, until chocolate is melted, stirring half way through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in a greased 8 x 8-inch pan. Refrigerate until firm. Cut into squares.
In a large mixing bowl, mix all the ingredients together. If you are using broccoli, thaw it in the microwave and drain well before mixing it in. Place mixture in ungreased casserole bowl and bake, uncovered, at 350° for 1 hour. Remove and stir well during this cooking time. After it is done, let it stand for a few minutes.
Mix ground beef with sauce, onion and salt. Shape into patties. Brown on each side. Put hot potatoes on each patty. Sprinkle with cheese and brown or until cheese melts.
Mix the yellow cake mix, one of the eggs and the margarine together and press into the bottom of a 9 x 13-inch pan. Beat for 3 minutes the other 2 eggs, cream cheese and sugar. Pour on top of the "crust." Bake at 350° for 30 to 40 minutes.
In a 3-quart saucepan, cook beef and onions until beef is brown; drain. Stir in remaining ingredients. Heat to a boil over medium heat. Reduce heat; cover and simmer 30 minutes. Makes about 7 one cup servings.
Divide noodles into 3 for the 3 layers. Combine water with sauce in bowl. Cover bottom of 13 x 9 x 2-inch pan with 1 1/2 cups sauce. Arrange layer of uncooked noodles, slightly overlapping, on top of sauce. Spread 1/2 Ricotta and Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Add layer of sauce. Layer noodles with the remaining Ricotta and Mozzarella and 2 tablespoons Parmesan. Top with layer of noodles. Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy-duty foil. Set on cookie sheet. Bake at 350° for 1 hour. Let stand, covered, on rack for 10 minutes before cutting.
Position rack in center of oven and preheat oven to 350°. Line baking sheets with parchment paper or coat with nonstick cooking spray. In a large bowl, whisk together the sugar, applesauce, egg white, oil and vanilla until smooth. Stir in raisins. In a medium size bowl, stir together the oats, cake flour, whole wheat flour, baking soda, cinnamon and salt. Using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake for about 15 minutes, or until lightly browned. Transfer cookies to a wire rack; let cool. Makes 3 dozen cookies.
Place all ingredients except marshmallows and vanilla in top of double boiler over boiling water and beat with a rotary beater 7 minutes or until mixture holds a peak. Remove from heat. Add vanilla and marshmallows. Continue to beat until well blended and apply to cake.
Line sides and bottom of medium size casserole dish with bread dipped in melted butter or margarine. Mix other ingredients together and pour into bread-lined dish. Bake at 325° for 40 minutes or until firm.
Dissolve Jell-O in hot water; add strawberries, bananas and nuts. Put 1/2 of mixture in glass bowl or mold and refrigerate until firm. Spread 1/2 of the sour cream on first mixture of Jell-O and pour remaining Jell-O mixture on top of sour cream. Chill again until firm. Spread the remaining sour cream on top. Better if made the day before.
Boil spaghetti according to directions on package. Drain off hot water and rinse spaghetti in cold water 3 times. Add Zesty Italian dressing. Mix well. Add at least a half bottle of seasoning mix. Stir well. Cut up all vegetables and add them to spaghetti mixture. Store in refrigerator. Serve cold.
Fry garlic and onion in oil until lightly browned. Add clams with only 1/2 juice, parsley and a little salt and pepper. Add wine; simmer for 15 to 20 minutes. Serve over cooked linguini.
Combine sugar, corn syrup, milk and cream of tartar in a 2-quart glass measure. Cook on High for 6 minutes. Let stand 3 to 4 minutes, until slightly cooled. Beat vigorously until creamy. Add peppermint extract and food coloring. Drop by teaspoonfuls onto sheets of foil. Let stand until cool and firm. Store in airtight container. Makes about 36 mints.
Mix all ingredients except crackers and margarine. Place in a 2-quart buttered casserole dish. Mix crackers with margarine. Sprinkle on top of vegetables. Bake at 350° for 30 minutes.
Thoroughly combine all ingredients and shape into a loaf pan (8 x 4 x 1 1/2-inches). Bake in 350° oven for 1 hour. Allow meat loaf to stand 5 minutes before slicing. Makes 6 servings.
Heat oven to 425°. Prepare pastry for 9-inch crust. Sprinkle bacon, cheese and onion in pastry-lined pie pan. Blend remaining ingredients with mixer. Pour into pie pan. Bake 15 minutes. Reduce oven temperature to 300°. Bake pie 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let pie stand 10 minutes before cutting. Serve in wedges.
Put all the ingredients into blender. Can add roquefort or bleu cheese. Keeps well.
Combine all ingredients, except nuts, in top of double boiler over medium heat.	Stir constantly until smooth. Then add nuts. Spread in 9 x 5-inch buttered pan.	Cool and cut in squares.
Cook spaghetti in 2-quart stock. If you do not have that much stock, add a little water. Drain. Add cubed cheese. Add mushrooms, onions (cooked in butter), bell pepper and chicken, Ro-Tel and Worcestershire. Fold in peas last. Salt and pepper to taste. Bake in 300° oven for 30 minutes. Serves approximately 8.
Combine crumbs and melted butter; place in bottom of an 8-inch square pan. Combine cream cheese, powdered sugar and whipped cream. Pour in pan and spoon blueberry filling on top. Freeze for 2 hours before serving.
Dissolve yeast in warm water. In large bowl, combine flour, sugar, oregano and salt. Mix well. Cut in cold margarine until mixture resembles coarse crumbs. Blend in cheese, egg and yeast. Turn out on well floured surface. Knead. Shape into ball. Place in well-greased bowl. Brush top with melted margarine; cover. Let rise until doubled. Punch down. Shape as desired. Brush with melted margarine; cover. Let rise again until nearly doubled. Bake at 375° for 12 to 15 minutes. Serve warm. Yield: 1 1/2 to 2 dozen.
Drain crabmeat; press to remove excess fluid. Flake. Mix crabmeat, onions, cheese, seasonings and mayonnaise. Remove stems and scrape gills from mushrooms with a spoon to make deep cups. Heat oven to 325°. Stuff mushrooms generously with crab mixture. Place in ungreased shallow baking dish. Bake 5 minutes. Sprinkle with Parmesan cheese. Turn oven to broil. Broil until golden brown, about 15 minutes.
Combine juices in freezer container. Mix well. Freeze for 2 days. Place mixture in a punch bowl. Add ginger ale 1 hour before serving.
Preheat oven to 300°. Butter a 9 x 13-inch loaf pan. Mix rice and both soups and spread into loaf pan. Lay chicken parts on top of rice. Mix onion soup, water and lemon juice and pour over each piece of chicken. Cover with foil and bake at 300° for 3 hours. Serves 4 to 6.
Boil sugar and milk to soft ball stage, then add marshmallow, peanut butter and vanilla. Beat until smooth. Pour into 9-inch pan, let cool then cut.
Beat egg before you mix in rest of ingredients. Flour hands and separate dough into 4 sections. Roll each section into snakes on a floured surface. Cut 1-inch pieces out of the snakes and, with thumb, press flat. Fast freeze (about 10 minutes) on a cookie sheet. When hard, cook in boiling water (salted) for 5 minutes after they rise to the top of the pot. Serve with spaghetti sauce.
About 4 hours before serving or early in day, preheat oven to 350°. Grease cookie sheet. In large bowl, combine first 6 ingredients and 1 1/2 cups all-purpose flour. With pastry blender or two knives used, scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins and caraway seed. Stir in buttermilk just until flour is moistened (dough will be sticky).
In large skillet, saute onion. (I like to add garlic, also.) Add venison and cook until browned. Add mushrooms and brown, then add soup and sour cream. Cover and simmer 30 to 60 minutes. Electric fry pan works good. Serve over hot noodles.