HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cracker crumbs with butter; set aside. In a 2-quart casserole, combine remaining ingredients. Top with reserved cracker crumbs. Bake at 350° for 35 to 40 minutes. Serves 6.
In a dish, combine dressing, juice, sugar and soy. Add chops. Turn to coat. Cover. Marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chops. Bring marinade to a boil. Grill or broil chops, basting with marinade, until done.
Heat oven to 350°. Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole dish. Sprinkle with remaining cheese and croutons. Bake 30 minutes or until thoroughly heated. Makes 4 servings.
Brush chops generously with salad dressing. Then coat with bread crumbs. Bake at 350° on rack in shallow pan for 50 to 60 minutes.
Fry onion and meat in small amount of oil. Add chili, tomato sauce and paste. Add corn last and simmer. Boil noodles (drain), mix noodles and meat sauce.
Cut cooled eggs in half lengthwise. Place egg whites on serving plate. Place egg yolks in mixing bowl. Add all other ingredients to yolks and mix well. Fill egg whites with yolk mixture.
Mix beef, eggs, 1 tablespoon of cornstarch, onion, pepper, nutmeg, salt, garlic salt and cracker crumbs. Shape into 1-inch meatballs. Place in a 4-quart shallow pan. Microwave on High for 10 minutes, rearranging once. Drain juices.
Mix as usual. Bake 35 minutes at 325°. Use a 10 x 14-inch pan. Cover with icing while hot.
Fry bacon in a large, heavy saucepan over medium heat until crisp and browned. Add onion and pepper; cook until tender. Stir in pineapple juice, ketchup and sauce; mix well. Add sausage; bring to a boil. Simmer 10 minutes. Serve over rice.
Make instant rice and set oven to 350°. Brown ground hamburger and drain. Add onion to hamburger and cook 5 minutes. Add butter, soy sauce, brown sugar, drained mushrooms, soup and rice. Add 1 cup cold water and mix. Pour into buttered 3-quart baking dish. Cover and bake 30 minutes. Uncover and bake 30 minutes more. Yields 8 to 10 servings.
Form into round balls and drop into hot oil. Cook until brown. Drain on paper towels. Serve immediately.
Cook rice. Melt butter or margarine. Add onion and rice. Cook for 5 minutes. Add tomato soup and diced tomatoes, shrimp, pepper and paprika. Cook 10 minutes over medium heat. Add a dash of cayenne pepper (to taste). Fold in mayonnaise or salad dressing just before serving. Makes about 4 servings. Serve hot with a green salad and hot biscuits.
In bowl, beat eggs until frothy. Stir in remaining ingredients. Mix well and put in greased 1-quart round casserole dish. Bake in 350° preheated oven for 55 to 60 minutes.
Mix cornstarch and sugar. Combine with a small amount of juice until it is smooth. Add remaining juice and vinegar. Place in double boiler. Cook until thick and clear, about 8 minutes. Add oleo and crushed pineapple. Drain beets. Add to other ingredients. Serves 6 to 8.
Trim ends of zucchini. Cook in small amount of boiling salted water for 8 minutes or until just tender. Halve lengthwise. Scoop out centers and dice. Cook onion in margarine until tender. Stir in diced zucchini, cottage cheese, rice, parsley, salt and basil.
In large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238° on a candy thermometer, or until a small amount of mixture dropped into cold water forms a soft ball.
Mix first 5 ingredients, then add milk and vinegar. Fry bacon; add onion. Then add all other ingredients and heat until thick. Do not boil. Pour over washed and dried dandelion.
Put crackers in blender and crumble. Saute onion, butter and crackers. In a medium bowl, mix oatmeal, cottage cheese, George Washington broth, eggs, water and breading meal. Add cracker mixture.
Cream oil and sugar. Add mashed bananas and eggs. Beat well. Add flour, vanilla and nuts. Pour into a sprayed or greased loaf pan. Bake at 350° for approximately 1 hour.
Combine chocolate cake mix, butter, water, oil and 1/2 can of condensed milk in mixing bowl. Mix well. Pour 1/2 of batter into greased and floured 13 x 9-inch baking dish. Bake at 350° for 20 to 25 minutes. Melt and mix caramels with remaining condensed milk over low heat until smooth. Spread over baked layer. Sprinkle with pecans. Cover with remaining cake batter. Bake 25 to 35 minutes longer or until cake tests done. Cool.
Cream butter and sugar and add eggs one at a time, beating well. Fold in coconut. Bake in 300° for 1 hour.
Combine sugar, shortening and brown sugar. Add eggs, vanilla, coconut and pecans. Mix and add flour, salt, soda and oatmeal. Shape into 1-inch balls. Place on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Brown meat with chopped onion. Mix together dry ingredients. Add dry mixture and tomato juice to meat. Cook slowly 3 to 4 hours. Adding beans is optional.
Tie pickling spices in a double layer of cheese cloth. Drain beets, reserving liquid in saucepan. Add sugar, vinegar and pickling spices to reserved liquid. Heat to boiling, stirring constantly. Pour over beets; cool. Cover and refrigerate at least 8 hours. About 3 cups beets.
Heat oven to 350°. Grease and flour 3 round 9-inch pans. Sift flour, sugar, baking powder and salt into large bowl. Add milk, shortening and vanilla. Beat at low speed on mixer 30 seconds. Turning mixer on high, beat 2 minutes, scraping bowl constantly, or until batter is smooth. Pour batter into pans and bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 or 15 minutes before turning out to cool.
Place alternate layers of beans, mushrooms and onion rings in a 2-quart casserole dish. Mix soup and almonds, then pour over the layers. Sprinkle cheese on top and bake for 30 minutes at 350°. Serves 6.
Sift together cocoa, sugar, flour, soda and salt. Add egg, cream and vanilla. Beat well and bake at 350°.
Mix butter and sugar until creamy. Add eggs, coconut, jam and walnuts. Add steamed raisins last. Then add baking soda to buttermilk. Alternate milk with flour to batter. Grease and flour 3 cake pans and divide into pans evenly. Bate at 350° until done. Turn out on racks with wax paper to cool. Pick up each layer carefully.
Dissolve dry yeast in 1/2 cup warm water. Bring to a boil 1 cup water and add butter and shortening to hot water. Remove from heat and cool. In a large bowl, mix eggs and sugar. Add 1 cup cold water. Combine this mixture and add flour. Cover and place in refrigerator until time to use.
Arrange yams in a single layer in a baking dish. Brush generously with orange juice concentrate. Dot with butter. Bake in a hot oven at 400° for 20 minutes, brushing frequently with juice and pan drippings until yams are well-glazed and golden brown. Makes 8 servings.
Pour into graham cracker crust. Chill 30 minutes. Top with cherry pie filling. Refrigerate overnight.
Heat oven to 350°. Cut 1/2 cup margarine into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat each half into 12 x 3-inch rectangle on ungreased cookie sheet. Rectangles should be about 3 inches apart.
Mix all ingredients except flour and meal. Add flour and meal to mix. Drop by spoonfuls into hot grease and fry until brown.
Line bottom of dish with pineapple. Mix sugar, flour and grated cheese. Put on top of pineapple. Some of reserved pineapple juice may be drizzled over this mixture. Crumble enough crackers to spread over top. Drizzle melted butter over top of this. Bake 20 minutes in 375° oven, until lightly browned. Serves 6.
Mix together as usual. Use a large bowl! Form into golf ball size cookies and place on ungreased cookie sheet, 2 inches apart. Bake at 350° for 11 minutes. Do not overbake! Makes 9 dozen.
Combine sugar, margarine and milk in 2 1/2-quart saucepan. Bring to a boil, stirring constantly. Continue for 5 minutes. Remove from heat; stir in chocolate. Add Marshmallow Crme, nuts and vanilla. Heat until blended. Pour into greased 13 x 9 pan. Cool. Makes 3 pounds.
Mix oleo, milk, sugar, cocoa and vanilla in saucepan and bring to a good boil. Remove from heat and add oats and nuts. Drop by spoonfuls on wax paper.
Stir all ingredients together in small saucepan. Simmer on low heat for 10 minutes.
Heat pineapple and juice, add jello, let cool. Add buttermilk and cool whip, stir until blended, add nuts. Put in 8 inch pan and refrigerate.
Cook hamburger; drain grease. Grate cheese. Mix all ingredients into saucepan or slow cooker, until cheese is well melted. Serve with tortilla chips or use to make burritos.
Melt 1 teaspoon butter in skillet over medium heat. Add sausages and cook until brown. Drain on paper towel. Reserve. Melt remaining butter in nonstick skillet. Add potato and onion and cook about 5 minutes to soften. Add apple and cook 5 more minutes, stirring occasionally with wooden spoon. Whisk eggs, water and parsley in a bowl, reserve. After potato mixture has cooked for 10 minutes, add oil, salt, pepper and reserved sausage. Stir and pour egg mixture into skillet. Swirl pan so that eggs spread. Cover skillet and cook over medium heat 15 minutes, or until eggs are set. Remove to serving platter. Serve immediately. Serves 2 to 4.
Sift flour, baking powder and salt together. Cut in shortening. Add sour cream; mix well. Pat dough out on floured surface to 1/2 inch thickness. Cut into 6 to 8 biscuits. Sprinkle with sesame seed. Bake at 425° for 20 to 25 minutes.
Prepare grill. Add fish to marinade; turn to coat all sides. Set aside until grill is ready. If using fish chunks, thread chunks on skewer. Place fish on grill directly above coals. Grill approximately 2 minutes. Turn and grill 2 minutes longer until fish springs back when poked. Remove fish and set aside. If fish was cooked as a steak, break into chunks, removing all bones. Spread fish in the middle of a warmed tortilla. Top with fresh lime juice and tartar sauce.
Cut up fryer or parts. Dip chicken in egg and milk. Mix flour and cheese together and salt and pepper. Then roll chicken in it. Place chicken in foil-lined pan. Pour 1/2 cup melted margarine over chicken and bake at 350° for 1 1/4 hours.
Take each 1/2 chicken breast and roll in dried corned beef and wrap a bacon slice around the breast. Place side by side in baking dish and pour the sour cream and soup mixture over them. Bake approximately 1 hour at 350°.
Melt margarine in microwave dish. Add zucchini and microwave for 3 minutes. Stir in tomatoes, onion, some garlic powder and basil. Cover and microwave until tomatoes are tender. Sprinkle with cheese, if desired.
Combine first 6 ingredients. Place in 9 x 13 baking dish. Sprinkle with dry cake mix. Pour melted butter on top. Top with nuts. Bake 1 hour at 350°.
In 3 tablespoons oil, stir-fry bean sprouts and green onions. Simmer 10 minutes. In a separate skillet, fry meat until it is done; drain and season to taste. Add shrimp to meat and cook for 5 minutes. Add bean sprouts and onion. Mix well. Empty mixture into a bowl. Read back of egg roll wrappers and follow directions to prepare for filling. Beat 1 egg. Use this to seal egg roll after you have put filling in and rolled up. Before rolling up, sprinkle some Cheddar cheese onto the mixture. Fry in hot oil until golden brown.
Split Twinkies open and line bottom of a 9 x 13-inch pan. Pour strawberries over Twinkies. Mix pudding according to directions on the box and pour over Twinkies. Next the chopped nuts and top with Cool Whip.
Combine ingredients in a large, recloseable plastic bag with steaks (I use London Broil) and marinate in refrigerator for 2 to 3 hours. Discard marinade and grill steak on barbecue until done to your taste.
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix until dry ingredients are moistened. Batter will be lumpy. Spoon batter into greased muffin tins. Bake 25 minutes or until tops spring back.
Mix all ingredients except the brown gravy. Make out into patties. Roll in flour and fry in small amount of hot oil until each side is lightly browned. Put in baking dish and pour the brown gravy on top. Bake at 350° for 30 to 35 minutes.
Beat eggs, sugar, vanilla and oil. Add zucchini, then flour, baking powder, salt and soda. Stir in pineapple and raisins. Bake in greased and floured pan for 1 hour at 325°.
Layer in 9 x 13-inch pan in order. Do not mix. Spread thin layer of mayo on top. Sprinkle with sugar. Sprinkle on grated Cheddar cheese and bacon bits. Refrigerate a few hours or overnight.
Cook, drain and crumble wafer-thin strip of bacon. Pour out all fat, leaving a light coating in pan. Saute garlic, onion and pepper until onion is golden. Stir in remaining ingredients; cover. Cook gently until beans are tender (about 15 minutes).
Brown hamburger meat. Drain. Add eggs, carrots, bean sprouts and onion to meat after browning. Let simmer for 5 to 10 minutes. Separate egg roll wrap. Use a teaspoon to fill wraps. Close ends and roll together. Deep fry until golden brown.
Grate ham (or cut into small cubes); grate cheese. Mix together. (You can add some mayonnaise, if you'd like.) Spoon mixture onto buns. Place on cookie sheet. Bake at 350° to melt cheese. Really yummy!
Place all ingredients except 1/2 cup chocolate chips into bowl and mix until smooth. Pour into greased 8-inch cake pan. Bake at 350° for about 30 minutes or until center is puffed and dry. Spread remaining 1/2 cup over top. Wait 3 or 4 minutes until melted, then spread evenly.
In bowl mix franks, potatoes, egg and 1 cup of grated cheese. Put in a greased pan. Bake at 350° for 1/2 hour or until light brown. Remove from oven and top with remaining 1/2 cup grated cheese.
Melt stick of butter in microwave. Place potatoes in a 9 x 13-inch baking dish. Pour butter over potatoes evenly. Mix in sour cream, soup and cheese. Bake for 45 minutes at 400°.
Cream together oleo and sugar. Add beaten egg and then add sifted flour, baking soda, cinnamon and nutmeg. Mix. Add chopped apples and nuts. Continue beating after apples are added and when well mixed. Place in buttered pie plate and bake at 325° for 45 minutes to 1 hour. Serve plain or with whipped cream or ice cream.
Stir sauce and soup together, mixing well. Place pieces of ham on chicken breast and roll up, holding in place with a toothpick. Place in a shallow baking dish. Pour soup mixture over chicken. Cover with foil and bake in a 350° oven for 2 hours. Serve with rice. (The sauce makes wonderful gravy.)
Cream together sugar, Crisco and eggs. Gradually add flour, buttermilk and salt. Add vanilla. Mix well about 3 minutes. Bake 1 1/2 hours at 325°.
Boil sliced carrots in salted water about 10 minutes. Mix next 6 ingredients well and pour over drained carrots. Add peppers and onions. Put in refrigerator. Serve cold.
Cream sugar and butter. Add eggs and mix well, then add flour and vanilla; mix until well blended. Spread on greased cookie sheet. Take a spoonful of pie filling and make little pools in cake until all the pie filling is used. Bake for 45 minutes at 350°. Sprinkle with powdered sugar when still warm.
Cream margarine and butter well. Add sugar gradually; mix well. Add 1 1/2 cups flour and 1/2 cup milk alternating. Mix well. Add 1 egg at a time and beat 1 minute each; mix well. Add 1 1/2 cups flour and 1/2 cup milk; mix well. Grease and flour cake mold. Put in cold oven, then turn on to 325° and bake for 1 hour. Turn oven to 350° and bake for 30 minutes.
Cook meat and onion until meat is brown; drain off any excess fat. Add salt and taco sauce; stir until blended. Dip tortillas in hot oil; fry quickly until limp. Drain on paper towels. Spoon equal portions of the meat mixture onto tortillas. Top each with 1 tablespoon of Monterey Jack cheese. Roll up; place seam-side down in a lightly greased 10 x 6-inch baking dish. In a medium saucepan, melt butter; add flour and bouillon granules, stirring until smooth. Gradually add water. Cook, stirring often, until thick. Remove from heat and stir in sour cream and chilies. Pour mixture over rolled tortillas. Top with remaining cheese. Bake at 400° for 15 minutes.
Mix all ingredients together. Chill for 1 hour to blend flavors. Yields 10 servings.
Cook noodles and drain. Add remainder of ingredients. Bake at 325° for about 20 minutes in preheated oven.
*Coconut sugar is made with 1 1/4 cups unsweetened flaked coconut. In a food processor, process coconut until the consistency of powdered sugar.
Combine cooked spaghetti noodles with Italian dressing and Supreme seasoning. Mix in all chopped vegetables. Evenly distribute them throughout the noodles. Chill 3 to 4 hours. Before serving, mix/stir salad again to ensure that dressing is mixed in well and noodles are thoroughly coated
After grating cheese, let stand until pliable. Add Bisquick mix, sausage and salt. Mix by hand and shape into small balls. Bake for 15 to 17 minutes. Makes about 50. May be frozen, but should be thawed before cooking.
Preheat oven to 350°. Mix together cake mix, egg and Cool Whip until it becomes thick batter. Roll by tablespoon in powdered sugar. Grease cookie sheet. Bake until golden brown, 10 to 12 minutes.
Melt 1 stick oleo; beat in 1 cup sugar. Add 2 eggs and beat again. Add 3 teaspoons vinegar and 1 teaspoon vanilla. Beat again. Fold in 2/3 cup pecans. Bake in frozen pie shell 30 minutes at 350°.
Mix all ingredients together in a jar. Add 1 to 2 teaspoons per cup of boiling water.
Mix cake according to package directions. Place individual baking liners in muffin pan. Fill cup 2/3 full. Cream the cream cheese with the sugar. Beat in egg and salt. Stir in chocolate chips. Drop rounded teaspoonfuls of mixture in cake batter. Bake as cake directs.
Blanch peas for 1 minute and drain. Cook bacon until crisp and crumble. Combine peas, peanuts, onions, celery and bacon in large bowl. Mix mayonnaise and Italian dressing together. Pour over vegetables and toss.
Pour boiling water over blended shortening and 1 cup cornmeal and stir briskly. Sift together 1 cup cornmeal, soda, salt and baking powder. Blend together buttermilk and eggs. Add sifted dry ingredients to milk and eggs mixture. Then add to first mixture and mix thoroughly. Have greased 13 x 9 pan piping hot and bake 25 to 30 minutes in 425° to 450° oven.
Reserve 2 tablespoons pineapple juice. Add 1 tablespoon catsup to reserved juice and set aside. Drain rest of pineapple and add to remaining ingredients. Mix together well. Pour in loaf pan and bake at 350° for 45 minutes. Remove from oven and brush with pineapple juice catsup mixture. Return to oven for an additional 15 minutes.
In a large skillet, melt butter and oil. Add carrots, potatoes and onions. Add seasonings. Saute until browned on one side. Flip over and saute on second side until browned. Break apart into small chunks or serve in wedges cut from the round.
Brew as usual for approximately 10 minutes. (Steep in water that has been brought to a boil.) Strain and add water to make 1 gallon. Sweeten to taste with sugar or honey.
In large glass or plastic bowl, combine Super Slaw mix, sugar, vinegar and mayonnaise. Add 8 to 9 cups (about 1 1/2 pounds) shredded cabbage; toss gently to coat. Serve immediately or cover and refrigerate until serving time or overnight. Makes 5 cups or 10 servings.
Saute onions, carrots and celery in oil until soft. Add tomatoes, tomato paste, water, wine and seasonings. Let come to a soft boil and simmer 2 hours, stirring every 30 minutes.
In a bowl, combine flour, sugar, baking soda, nutmeg, cinnamon and salt. Combine egg and apple juice. Stir into dry ingredients. Fold in 1 cup apple, raisins, walnuts and cherries. Pour into a greased 8 x 4 x 2 loaf pan. Bake at 350° for 50 to 55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan. Makes 1 loaf.
Brown beef, onion and garlic in shortening. Add remaining ingredients. Simmer, stirring often, for about 1 hour and 15 minutes or until desired consistency is reached. Serve over hot spaghetti. Top with grated cheese.
Peel potatoes; cut into cubes. Place in medium saucepan with water; cook until done. Drain and cool. Combine oil, vinegar, chili powder and seasoned salt; blend well. Add all remaining ingredients, except potatoes. Mix well. Fold in potatoes. Cover; refrigerate for 1 to 2 hours.
Melt margarine and marshmallows. Pour over Rice Krispies and mix. Put in a 13 x 9-inch pan. (Two cups of marshmallow cream may be used.)
Remove skin and brown sausages; slice and set aside. Cook noodles as directed on package. Drain. Add 2 tablespoons butter and salt. Saute onion in a little olive oil; add broccoli, mushrooms and garlic salt. Cook until glazed.
Mix bacon, cream cheese, garlic salt, Worcestershire sauce and Tabasco. Form into a ball and roll in chopped pecans.
Mix entire bottle of chili sauce and can of cranberry sauce. Cook over medium heat. Slowly bring the sauce to a boil. Simmer hot dogs in sauce until cooked thoroughly.
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla. Beat until combined. Stir in pineapple and nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 60 minutes. Cool. Frost with Cream Cheese Frosting.
Mix all dry ingredients. Add boiling water; mix well. Cook until thick. Add oleo and vanilla.
Preheat oven to 425°. Make a batter of these in blender or food processor. Heat 3 tablespoons butter in a heavy cast-iron skillet. Pour batter into skillet and put on top rack of oven. Bake until edges are brown and crisp, about 20 minutes. Meantime, quarter, core and peel apples. Thinly slice them. Heat remaining butter in another large skillet. Add apple slices; sprinkle with sugar and saute over high heat until apples are browned. Spread over pancake, and sprinkle with powdered sugar.
Mix all together and spread in a 9 x 13-inch pan (glass is best).
Combine all ingredients. The amount of vinegar may be adjusted to suit the taste. I add a couple of packages of Sweet 'N Low also.
Cream margarine and sugar. Add eggs, one at a time. Add vanilla. Sift flour, cocoa, baking powder, soda and salt. Add to creamed mix, alternating with water. Stir in sauerkraut. Pour into 2 round or square pans. Bake at 350° for 30 minutes. Cool. Frost. May be topped with nuts or coconut.
Combine margarine, butter and cream cheese. Add 2 eggs, 1 cup flour and 1 cup of sugar. Mix on low speed until blended. Repeat until all ingredients are blended. Add extracts and blend well. Pour batter into a prepared Bundt pan. Bake at 300° to 325° for 1 hour and 15 minutes.
Puree all ingredients and bring to a slow boil. Simmer at least 1 hour. Put in jars and process. Makes about 18 pints. Excellent on pizza and stuffed peppers.
Melt margarine in a 13 x 9 x 2-inch baking dish. Toss in bread cubes in melted margarine until coated. Sprinkle cooked sausage and grated Cheddar cheese over bread. Combine milk, eggs and dry mustard. Pour over bread, sausage and cheese mixture. Refrigerate overnight. Bake at 350° for 30 minutes. Cut into squares. Serves 8 hungry beachcombers along with fresh fruit and beverage.
Mix all ingredients, except sour cream. Layer half of jello; let set until firm. Pour on sour cream, then the rest of jello mix. Chill until firm.
Alternate layers of vegetables, soup and eggs. Place small amount of margarine on each layer. Crumble cheese crackers on top. Bake at 350° until bubbly.
Place the potatoes in casserole dish and top with soup and cheese. Sprinkle with paprika. Bake at 375° for 1 hour.
Mix cookies and butter; press in bottom of 12-inch pie taker. Spread ice cream over top of cookies. Pour fudge topping in an even layer over ice cream. Spread whipped topping over fudge. Put in freezer for at least 2 hours. Good overnight.
Heat oven to 400° (375° if using glass dish). Saute onions and parsley in butter. Add shrimp and seasonings; cook until shrimp turn pink. Lightly grease 10 x 1 1/2-inch pie plate. Sprinkle cheese in plate. Drain shrimp, reserving liquid. Add shrimp to cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into plate. Bake until knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes. Makes 6 large servings.