HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and mushrooms; add soup, cheese and broccoli in a casserole dish. Top mixture with crumbled toast and sprinkle with butter. Cook at 350° for 30 minutes.
Preheat oven to broil. Remove stems from mushrooms; discard stems. Fill caps with whipped cream cheese; broil 5 minutes or until lightly browned.
Pat out crescent rolls in 9 x 13-inch pan to make crust. Bake as directed; let cool. Top with room temperature cream cheese, buttermilk dressing and dill weed. Spread over cooled crescent rolls. Top with chopped vegetables, then grated cheese. Chill 1 hour. Serves 24.
Combine water, butter, salt, nutmeg, pepper and sugar with carrots. Simmer, covered, 8 to 10 minutes, or until tender-crisp. Stir in lemon juice and parsley before serving.
Dissolve the jello in the hot water. Mix milk, Miracle Whip, jello, hot water and vinegar and refrigerate. When it is set to the consistency of egg white, add the remaining ingredients.
In a heavy, deep pot or an electric fryer, heat the oil to 360°. Add the potatoes in batches and fry until golden brown, 3 to 4 minutes per batch. Drain on paper towels and season with salt and pepper. Makes 4 servings.
Fry hamburger; drain. Add sauce mix to meat. Cook spaghetti or noodles until done. Mix all together and season to taste.
Mix brown sugar with flour. Add egg yolks and sweet milk. Add butter. Cook until thick and put in vanilla. Put mixture into 8-inch baked pie shell and top with meringue.
Drain the foul, wash it and put in a small pan. Add salt, 1 cup of water and let cook until it boils. Pour mixture into bowl, add lemon juice, onion, parlsey and oil. Mix well.
Combine margarine and stuffing mix. Spread 3/4 of stuffing mix in casserole dish. Layer chicken over stuffing mix. Pour 1 cup chicken broth and cream of chicken soup over that. Sprinkle rest of stuffing mix over all. Pour 1/2 cup chicken broth over stuffing mix.
Beat cream cheese until smooth. Add next four ingredients and mix well. Stir in onion and cucumber. Put in covered container. Chill one hour before serving. Serve with crackers.
Measure sifted flour; add soda and salt. Sift again. Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating after each. Add chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites to stiff peaks. Fold into batter.
Put a little grease in bottom of skillet and cook meat and onions until real brown. Add salt and pepper. Add chili powder, sugar, Worcestershire sauce, Tabasco sauce, tomatoes, tomato sauce and tomato paste.
Mix ingredients lightly in a bowl. Shape into a loaf in greased, shallow pan. Bake at 350° for 50 minutes.
Combine flour and brown sugar in medium bowl. Cut in butter to make crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8-inch baking pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake 30 to 35 minutes. Cool before cutting into bars.
Dissolve yeast	and 1	tablespoon sugar in lukewarm water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and beaten eggs, beat well.	Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in	warm place, free from	draft.	Let rise until doubled in bulk, about 2 hours. When light, punch dough down and shape as desired. Bake at 400° for 20 to 25 minutes.
Press into pan flour, powdered sugar and butter and bake in 350° oven 15 minutes in glass pan in oven at 325°. Mix very well eggs, sugar and salt. Add rhubarb to mixture. Spread over top of crust and bake in 350° oven 35 minutes. A double recipe fits in a 9 x 13-inch dish. Mixture is single recipe.
Brown pine nuts in butter till lightly browned. Remove from pan and brown gd. chuck in butter with onion, seasoning and juice. Add pine nuts. Cool. Preheat oven to 400°. Shape bread dough into balls, 6-8 inch diameter circles. Fill with meat mixture and fold dough over meat into a rectangle shape. Pinch seams together. Brush bottom of a 2 inch jelly roll pan with melted rendered butter (no salt). Place meat pies on tray and bake 20 mins on bottom rack until golden brown. Raise to top rack to lightly brown. Remove from tray and brush with butter from tray.
In a large mixer bowl, combine cake and pudding mixes. Add eggs, oil, orange juice, Galliano and vodka. Beat on low speed of mixer for 30 seconds. Beat on medium speed for 5 minutes, scraping bowl frequently. Pour into greased and floured Bundt pan. Bake in a 350° oven for 45 minutes. Cool in pan 10 minutes. Remove to rack and pour glaze over cake while still warm.
Mix and add to first mixture. Stir once daily for 6 to 8 days. This will keep up to 1 year.
Dissolve yeast and 1 teaspoon sugar in 1 cup lukewarm water. Let stand 10 minutes. Mix flour, salt, sugar and Crisco fine like pie dough. Beat eggs. Add 2 cups warm water. Add to flour mix. Add yeast mix last. Work dough lightly 10 minutes. Add flour as needed. Cover and let rise. When doubled in size, roll out dough, cut donuts and let them rise until doubled. Deep fry to golden brown. Drain on paper towel. Coat with 10x sugar by shaking in paper bag.
While cake layers are baking, put into mixing bowl the sour cream, sugar and coconut. Heat in a saucepan 1 cup milk and 1 cup sugar. To this, add one of the packages of coconut. Bring to a boil. When cake is cool, spread milk and coconut between the layers. Let the layers set before placing coconut and sour cream between the layers. Keep refrigerated.
Cook broccoli about 3 to 4 minutes. Drain. Mix all ingredients except broccoli in a casserole. Place the drained broccoli in the mixture. Sprinkle crushed Ritz crackers on top of mixture. Bake at 350° for 40 to 45 minutes.
Brown ground beef, onion and pepper. Add other ingredients. Bake 45 minutes to 1 hour at 350° or put in crock-pot on low for 6 to 8 hours.
Mix sugar with flour and salt; stir in milk until smooth. Add beaten egg yolks, lemon juice and rinds. Beat egg whites. Fold into mixture. Pour into pie shell. Bake at 350°.
Rinse chicken and pat dry. Arrange skin side up in baking dish. In a bowl, mix butter, pineapple, syrup, lemon juice, soy sauce, ginger, salt and pepper. Mix well. Spoon over chicken. Bake at 350° for 60 minutes, basting frequently with sauce.
Preheat oven to 350°. In 9-inch square or 9 x 11-inch baking pan, arrange turkey tenderloins. In small bowl, combine mustard and 1 teaspoon brown sugar; spread evenly over turkey. Bake, uncovered, 20 minutes.
Finely chop onions and peppers. Mix all vegetables with salt. Let stand overnight. Drain well. Tie mixed spices in bag. Add sugar and spices to vinegar and simmer 20 minutes. Add other ingredients; simmer until hot. Remove spice bag. Put chow chow into hot jars and seal at once.
Place the sliced apples in a greased baking dish. Cover with a mixture of the flour, sugar, baking powder, salt and egg. Pour the melted and cooled shortening over all. Sprinkle with the cinnamon. Bake at 350° for 30 to 40 minutes, or until apples are done. Good served warm with vanilla ice cream.
Combine all ingredients in a mixer. Blend well. Grease and flour cake pan. Pour in batter. Bake at 325° to 350° for 60 to 90 minutes.
Bring the first 4 ingredients to boil until hard ball stage. Slowly add to beaten egg whites (soft peaks). Continue beating until stiff, then add vanilla and powdered sugar. Beat until blended.
Cook broccoli according to package directions until almost done and drain. Combine with remaining ingredients and put in a greased 2-quart casserole. Sprinkle the top with corn flake crumbs. Bake at 325° for 45 minutes.
Preheat oven to 325°. Combine yolks, sugar and lime juice in stainless steel bowl. Mix with wire whisk. Place bowl over a sauce pan of boiling water and whisk constantly until thickened. Remove bowl and mix in condensed milk. Pour into pie crust. Bake 30 minutes.
Cream together the fat, sugar and syrup. Add flour, oatmeal, baking powder and a few drops of vanilla. Knead until the mixture binds. Roll out about 1/4-inch thick; cut into rounds or fingers. Bake in moderate oven until golden brown, for about 20 minutes. These biscuits keep well stored in airtight tins. (GE)
Combine beans and seasoning mix; spread evenly in 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with large tortilla chips. Yields 6 cups.
Sift the flour, sugar, salt and baking soda. Blend in the shortening, bananas and eggs or egg whites. Fold together quickly and do not overmix. Spoon or pour into greased and floured pan. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes. Loosen edges and cool on rack or cool completely in pan. Glaze with confectioners sugar and water mix.
Combine soy sauce, oil, garlic and ginger in a mixing bowl. Add beef strips and toss well to coat. Cover and marinate for 1 hour. In wok or skillet, heat 4 tablespoons oil. Add beef mixture and broccoli; stir-fry for 2 minutes. Add onions, pepper strips and mushrooms; stir-fry until vegetables are crisp and tender. Blend water, cornstarch, bouillon and salt; stir into beef mixture. Cook until thickened; keep warm. Prepare spaghetti as directed and drain. Add beef mixture and toss to mix. Serve with soy sauce, if desired.
Bake your empty pie crust in oven. Let it cool. Cut bananas in slices. Dip in lemon juice to avoid browning and line the bottom of pie crust with them. Cut up your washed strawberries and mix with a strawberry glaze (you can find this in the produce department of your grocery store). Pour a huge amount over the bananas. Then mix some whole washed strawberries with glaze and stick them all over the pie. Cover with Cool Whip.
Mix together dry ingredients. Beat together milk and egg. Roll chicken in egg mixture. Then roll in potato flake mixture. Melt a stick of margarine in a casserole dish. Place chicken in the dish and roll in margarine. Bake at 400° for 45 minutes or until juices run clear and chicken is golden brown.
In saucepan, combine all ingredients. Heat to boiling. Let simmer 30 minutes.
Combine crumbs and melted butter. Press firmly into bottom of 9-inch square pan. Grate or finely chop 1/2 package of the chocolate. Set aside. Heat remaining chocolate and milk in medium saucepan over low heat, stirring until chocolate is melted. With whisk, beat in cream cheese until smooth. Cool 5 minutes. Fold in 3 1/2 cups of whipped topping and the grated chocolate. Spread mixture over crumbs. Spread remaining whipped topping over chocolate layer. Freeze until firm, about 2 hours. Garnish as desired. Cut into bars. Makes about 15.
Melt butter in 13 x 9-inch baking dish. Place chicken breast halves in dish. Bake, uncovered, at 350° for 45 minutes. Drain off excess liquid. Combine remaining ingredients, stirring well. Spoon over chicken. Cover with aluminum foil. Bake an additional 15 to 20 minutes.
Cook and drain sausage. Spread over bottom of a 9 x 13-inch pan sprayed with Pam. Beat together milk, egg substitute and margarine. Pour over sausage. Layer hash browns and Cheddar cheese. Bake 1 hour.
Boil chicken on low till tender. Mix soup, sour cream, 1/3 of crumbs, 1/3 of poppy seed in casserole dish. Add chicken. Top with crumbs and poppy seed. Bake at 350 til bubbly and light brown.
Blend first 3 ingredients together at low speed, then blend together at high speed with eggs. Bake at 375° for 25 to 30 minutes. Cool.
Melt margarine in casserole dish. Add both cans of soup. Stir in rice. Bake 30 minutes at 325°.
Combine flour, salt and pepper. Coat chicken with mixture. Shake off and reserve excess flour. Melt 2 tablespoons margarine in large skillet over medium heat. Brown chicken; remove from skillet. Add remaining margarine, mushrooms, onion and 2 tablespoons chopped parsley. Saute until onion is transparent. Remove from heat. Stir in reserved flour. Blend in wine. Bring to a boil, stirring frequently. Add chicken. Cover, reduce heat and simmer 25 minutes or until chicken is tender. Serve over rice. Garnish with remaining parsley.
Mix all ingredients except bread in small casserole dish. Bake covered at 350° for 35 minutes or until vegetables are tender. Place bread on top and broil uncovered until the bread is browned. Serve immediately so the bread doesn't get soggy.
In skillet, cook onions and garlic in butter for 2 minutes. Stir in soy sauce and salt. Add remaining ingredients, except rice noodles. Mix well. Spoon into 1 1/2-quart casserole. Top with rice noodles. Bake at 350° for 30 minutes. Makes 6 servings.
In frying pan with cover, melt shortening. Add meat and cook until brown. Add remaining ingredients. Cover and steam until noodles are tender. Takes about 20 minutes.
Brown beef in skillet and drain. Add water and seasoning from soup, stir. Add cabbage and cover, cook on low heat about one minute. `Boil water in saucepan. Add broken noodles from soup. Cook about 1 minute then drain water. Add cooked noodles to cabbage and meat mixture. Stir, cover and cook on low heat about 1 minute. Cabbage should be slightly crunchy.
Cook dinner. Add cheese packet, milk, eggs, onions, ham, parsley and soup. Mix well. Put in casserole dish. Top with Swiss cheese. Bake at 300° for 20 minutes.
Cook 1 medium potato in 2 1/2 cups water for 15 minutes. Reserve the water. Mash the potato (should be 1 cup). In a large bowl, sprinkle yeast over 1/2 cup reserved potato water that has been cooled to 105° to 115°. To remaining potato liquid, add water (if necessary) to make 2 cups. Add salt, sugar, oleo and 1 cup mashed potatoes. To yeast mixture, add mashed potato liquid and 3 1/2 cups flour. Beat with a mixer until smooth (2 minutes). Gradually add 3 1/2 cups additional flour, mixing with hands until dough is smooth and stiff (leaves side of bowl). Knead until smooth and elastic, about 10 minutes. Let rise until doubled (1 hour) covered.
Beat the eggs and sugar until thickened. Add salt, warm milk and vanilla. Pour this mixture over the dried bread that has been crumbled up and placed in a buttered casserole. Sprinkle with cinnamon and raisins, if desired. Bake at 350° for 45 minutes until thick in the middle. Serve with the Vanilla Sauce as a topping.
Cut meat into 6 serving size pieces. Combine flour, salt, pepper and chili powder; pound 2 tablespoons of mixture into meat. Heat shortening in 10-inch skillet; brown meat on both sides. Drain excess fat from skillet. Add undrained tomatoes, onion, celery, carrot, Worcestershire sauce and pepper. Cover. Simmer for 1 hour and 15 minutes. Remove meat; place on a warm serving plate. Skim excess fat off sauce. Combine 1/4 cup water with remaining flour mixture and stir into sauce. Cook, stirring, for 2 minutes. Serve meat and sauce over hot cooked rice or noodles. Makes 6 servings.
In large shallow roasting pan place popcorn and nuts. Place in 250° oven while preparing glaze. In heavy 2-quart saucepan stir brown sugar, corn syrup, margarine and salt. Stirring constantly, bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn and nuts. Stir to coat well. Bake in 250° oven, stirring constantly, 1 hour. Cool; break apart. Store in tightly covered container. Makes 4 quarts.
Saute onion and celery in butter. Mix all ingredients well. Put in crock pot and cook on low for 3 hours or high for 2 hours.
Arrange half of apples in pastry-lined pie pan. Mix sugar, cinnamon, nutmeg, salt, flour, raisins and lemon juice; sprinkle half of mixture over apples. Add remaining apples. Sprinkle with remaining mixture. Dot with margarine. Place top crust on pie. Bake at 425° for 45 to 55 minutes.
Combine soup and cheese. Melt in double boiler or microwave. Mix gelatin with water. Add to soup mixture. Add Miracle Whip. Add rest of ingredients. Put in 7 x 12-inch dish and refrigerate. Serve with crackers.
Cut chicken into sections. Brown onion in fat in large pot, add washed chicken, salt, paprika and water. Simmer until chicken is tender. Mix flour with sour cream until smooth, in separate bowl. Add to chicken before serving. Serve with dumplings.
Whip cream; when it peaks, add yogurt and fresh (washed and drained) raspberries. Goes great with fresh strawberries, bananas, apple, melon, marshmallows, etc.
Prepare ground beef with taco seasoning according to package directions. If you are using a regular onion, fry with the beef. Spread beans in a thin layer in the bottom of a 12-inch pizza pan. Next layer the taco mixture, green chilies, green onions, taco sauce and cheese. Bake, uncovered, at 350° for 15 to 20 minutes or until cheese is melted and edge is bubbly. Serve with your favorite tortilla chips.
Bring water and butter to slow boil. Place scallops and dressing in the baking dish. Add the boiling water. Add Worcestershire sauce. Mix well. Bake at 325° for 30 minutes with an aluminum foil cover. Take cover off for another 10 minutes.
Toss together zucchini and salt. Leave set to drain for 15 minutes, then add beaten egg, onion and flour. Pepper to taste. Drop by tablespoon into skillet with melted butter. Brown on both sides.
Preheat oven to 350°. Pound each chicken breast until thin. Brush liberally with butter. Season with salt and pepper. Lay each chicken breast on a slice of cheese and roll up, fastening with a toothpick. Combine the beaten egg with water. Roll the chicken in the flour, egg mixture and crumbs. Evenly space in a baking pan. Combine the melted butter with the parsley, sage, rosemary and thyme. Drizzle the herbed butter over the chicken rolls. Bake for 30 minutes. Pour the sherry over the chicken and bake an additional 30 minutes. Serves 6 to 8.
Crust: Mix together first 3 ingredients. Spread in a 13 x 9 x 2-inch pan and brown.
Combine apple, celery, nuts and mayo; toss. If desired, mound salad in lettuce cups and garnish with maraschino cherries.
Put veggies in butter lined casserole. Melt together Velveeta and 1/2 stick of margarine. Pour over cooked and drained veggies. Smash 32 Ritz crackers with 1/2 stick melted margarine. Put on top of veggies and bake at 350° for 20 minutes.
Beat egg yolks for about 1 minute or until frothy and a deep lemon color. Add can of milk and beat	for another minute. Keeping beaters going, slowly add lime juice. Mixture will thicken immediately, beat until well combined and smooth. Turn filling into cooled pie crust and chill for at least 4 hours. Add whipped cream and serve.
Mix oranges, almonds, lettuce and onion. Mix dressing ingredients and toss with salad. (Fresh strawberries can be used in season.)
Over low heat, melt butter. Add cheese; let melt. Add sour cream, green onions, salt and pepper. Fold in potatoes. Grease a 2-quart casserole and add potato mixture. Dot with 2 tablespoons butter. Bake at 350° for 25 minutes or until bubbly. Serves 6 to 8.
In a casserole dish, layer the ingredients. Season with salt and pepper. Bake at 350° for 2 hours.
Boil rice in a little less water than you normally would the night before you will fry it. Refrigerate.
Cook broccoli spears for 3 minutes. Drain. Set aside. Cook macaroni. Combine macaroni and ham in 3-quart casserole. Blend soup, sour cream and milk. Pour half of the mixture over ham and macaroni. Arrange broccoli on top. Pour remaining soup mixture over macaroni and sprinkle with cheese. Bake at 350° for 20 minutes. Top with crushed French fried onions. Bake 5 minutes more.
Heat oven to 400°. Stir hot water, margarine and contents of vegetable/seasoning packet in bowl until margarine is melted. Add stuffing crumbs and egg; stir until moistened. Spoon stuffing onto each chicken breast; wrap chicken around stuffing. Place seam side down, in greased shallow baking dish. Brush with melted margarine. Place any remaining stuffing in center of dish. Bake 30 or 35 minutes or until chicken is thoroughly cooked. Heat soup, water and dill in a saucepan. Serve over chicken.
Boil the chicken (2 to 3 cups water). Bone it. Save the broth. Cook onion, celery and carrot in chicken broth along with rice. Cook until rice is tender. Add 1/2 cup mushroom soup and the mushrooms. Bake at 275° for 1 hour. Watch for dryness.
Combine cream cheese and peppermint extract. Add powdered sugar until smooth. Knead in the food coloring. Form into small balls. Dip into the sugar. Press with glass (one with a design on the bottom). Dry (let dry overnight).
Sift flour, soda and salt together; cream shortening and sugar thoroughly. Add eggs and bananas, beating until light. Alternately add flour mixture and milk. Beat after each addition until smooth. Add nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake in moderate oven at 350° for 1 hour and 5 minutes or until done. Remove pan; cool on rack and store overnight before slicing.
Heat oven to 375°. Mix thoroughly sugar, shortening and egg. Stir in milk. Add flour, baking powder and salt. Stir. Blend in berries. Spread in greased and floured 9 x 13-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes until toothpick comes out clean.
Add 2 cups boiling water to jello. Stir in pie filling and pineapple with juice and some pecans, if desired. Pour in oblong dish; cover and let congeal overnight.
Mix mayonnaise, curry powder and soy sauce together. Mix into remaining ingredients. Refrigerate and let stand for several hours. Serves 12.
In a large bowl, combine first 10 ingredients Mix well. Shape into 10 patties; thoroughly coat each patty with flour. Heat 1/3 cup oil in skillet over medium heat. Add patties and brown on both sides. Transfer patties to a greased roasting pan. Place onion and mushrooms over meat.
Mix all the ingredients above. Put in a casserole dish. Bake at 350° for 30 minutes.
In medium saucepan, mix cocoa and sugar; add canned milk and mix well. Over low heat, bring mixture to boil; lower heat and continue cooking to soft ball stage. Remove from heat and add vanilla, butter and nuts. Let stand about 10 minutes. Beat mixture until it starts to lose its shine. Pour quickly into buttered 8 x 8-inch cake pan. Cool part way in fridge; cut into squares and return to fridge until completely cool.
Blend tomatoes and soup until smooth. In a 9 x 13-inch baking dish, layer 1/2 of each of the chicken, tortillas, onion, soup-tomato mixture and cheese. Repeat a second layer, ending with cheese. Bake in preheated 350° oven for 40 to 50 minutes, or until bubbly. Yields 8 servings.
Beat eggs, then mix in sour cream, oil and corn. Add cornmeal. Bake in 8 x 8-inch pan for 40 to 45 minutes at 375°. Can be doubled for 9 x 13-inch pan.
Mix well. This makes a lot! You can half with a friend or give as gifts. Add boiling water.
Beat sugar and butter and a little more milk and flour gradually. Add vanilla. Bake in cold oven at 300° for 1 hour and 45 minutes to 2 hours.
Mix all ingredients in small bowl. Cover. Refrigerate 1 hour. Serve with assorted vegetable dippers.
Drain liquid off asparagus. Add juice to mushroom soup, chopped pimientos and chopped mushrooms in a saucepan. Cook over low heat to pouring consistency. Place in layers in greased casserole, starting with 1/2 the asparagus, egg slices, cheese, cracker crumbs and soup mixture; repeat, ending with grated cheese. Garnish with paprika. Bake until thick and bubbly at 300°.
Boil carrots in salted water until tender-crisp. Drain. In saucepan, mix sugar, lemon juice and butter. Heat until boiling. Boil for 2 to 3 minutes. Add carrots and coat well. Serve warm.
Saute onions in butter until clear. Add crawfish and saute for 3 minutes. Add flour; stir until smooth. Add milk; simmer for 3 to 5 minutes. Stir in cooked spinach. Top with grated cheese. Bake at 350° for 20 minutes. Serves 8 to 10.
Place peppers, cut and seeded, in buttered casserole dish. Add grated cheese. In another dish, beat eggs. Add milk gradually to eggs, Bisquick and salt. Pour this over cheese and peppers. Bake in oven at 350° for 45 minutes.
Place all beans in casserole. Brown garlic and onion in grease. Add all other ingredients. Bake at 350° for 40 minutes.