HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake at 350° until brown. When coconut is left out, this pie tastes like an old-fashioned egg custard.
Cut chicken breasts in half. Combine flour, salt, garlic salt and paprika in paper or plastic bag. Add 2 or 3 pieces of chicken at a time; shake. Heat butter or margarine in skillet. Brown chicken slowly in butter, turning once. Drain cherries. Add cherries to chicken. Pour wine over all. Cover; simmer 35 minutes or until chicken is tender. Pour sauce over chicken and serve with rice.
Heat oven to 350°. Grease a rectangular pan. Heat caramels and milk in a 2-quart saucepan over low heat; stir frequently until smooth. Remove from heat. Mix flour, brown sugar, soda, salt and egg in a large bowl. Stir in butter with a fork until crumbly. Press 1/2 of the crumb mixture into the pan. Bake for 10 minutes. Sprinkle with chips and nuts; drizzle with caramel. Press remaining crumb mixture over the top; bake until golden brown, for 20 to 25 minutes. Cool for 30 minutes; cut into bars.
*Consistency is the key. On humid or dry days, batter should flow but still be thick.
Mix together beans and taco sauce, then mix mayonnaise, sour cream and Hidden Valley Ranch dressing. Mix everything together. Top with lettuce, tomato and cheese.
Combine ground beef, rice, milk, onion, salt and pepper. Form balls and place in a 13 x 9 x 2-inch pan. Mix tomato soup and water. Pour over meat balls. Cover tightly with aluminum foil. Bake in a 350° oven for 1 hour. Yields 6 to 8 servings.
Sprinkle part of crushed corn flakes on bottom of pan. Place chopped cabbage over corn flakes. Mix soup, mayonnaise and milk; bring to boil. Do not add water. Pour over cabbage. Sprinkle cheese over top, add remaining corn flakes with 1/2 stick butter. Bake at 325° until done, about 45 minutes.
Saute vegetables in oleo. Add pimento, shrimp and soups, mixing gently. Add all seasonings. Stir in rice. Pour into 9 x 13 dish. Bake 30 minutes at 350°, then top with bread crumbs and cheese. Bake to melt cheese.
Mix all ingredients in baking dish. Bake at 375° for at least 1 to 1 1/2 hours until top layer is baked, crusted and nicely browned.
Mix together all ingredients and drop large tablespoonful into hot grease (about 375°). Turn constantly. Allow to cool and sprinkle with powdered or regular sugar.
Remove the crust from bread and set aside. Arrange bread slices in greased 13 x 9 x 2-inch baking dish. Top with chicken. Cover with mushrooms and water chestnuts.
Scald milk. Pour over bread cubes; cool. Add melted butter, sugar, eggs, salt, raisins and cinnamon. Place in buttered 1 1/2-quart casserole and set in a pan of hot water. Bake 1 hour at 350° or until knife comes out clean.
Prepare graham cracker crust according to package directions; omit sugar and use low calorie margarine where it calls for butter. Add 1/4 teaspoon cinnamon; press into square 10 x 10-inch pan. Chill or can be baked for 5 minutes in 350° oven.
Empty peas, Shoe Peg corn, green beans, celery, onion and pimentos into a large glass bowl. Bring to a boil vinegar, sugar, oil, salt and pepper. Pour over vegetables. Let stand 15 minutes (room temperature). Refrigerate several hours.
Stir coffee and sugar until sugar dissolves. Cool. Add milk and vanilla. Chill. Pour over ice cream in punch bowl. Top with dabs of whipped cream and sprinkle with cinnamon. Makes 30 servings.
Crush chocolate wafers. Put half of wafer crumbs in 8-inch square pan. Add 1 1/2 cups powdered sugar to butter. Add eggs and 1 cup powdered sugar. Add vanilla and beat hard. Spread over chocolate wafer crumbs.
In large bowl, combine milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in Cool Whip. Spoon in 1 cup pudding mixture in glass dish or bowl. Top with wafers and bananas. Repeat layers, ending with pudding.
Put all ingredients in crock-pot and let it cook all day on low. Spray crock-pot with Pam before cooking. If chili without beans is preferred, omit beans and increase meat to 3 pounds.
Cut package of cookie dough in half after unwrapping. Cut each half into 5 slices and cut each slice into 4 pieces. Drop each piece into a greased mini muffin cup. Bake according to package directions or until golden brown. Press a peanut butter candy into each cookie as soon as they come out of oven. When chocolate starts to melt slightly, sprinkle with chopped pecans. When completely cool, remove from pans.
Work cheese, salt, pepper and flour into butter with hands. Place in large star shaped cake decorator tube. Shape straws on cookie sheet. Bake at 300° for 20 to 30 minutes. Store in airtight container. Yields about 80 straws.
Place banana, orange juice and skim milk in blender. Blend for 1 or 2 seconds until smooth. Stir in yogurt. Chill, if desired, then serve.
Mix yolks, vinegar, tarragon and parsley in small saucepan under the lowest setting. Stir 1/2 the butter with wooden spoon until it melts. Then repeat with the other 1/2 of the butter. Remove from heat when it begins to thicken. Serve over asparagus or red meats.
Mix ingredients and form 6 patties. Place in shallow baking dish. Bake at 350° for 30 minutes. Mix remaining soup with 1/3 cup water. Pour mixture over meat and bake 10 minutes longer.
Beat eggs and sugar. Add remaining ingredients. Bake in greased and floured pan (tube) at 350° for 1 hour. Cool while making glaze.
In a large bowl, stir together first 5 ingredients until blended. Stir in nuts. Pour into pie shell. Bake at 350° for 50 to 55 minutes.
Slice each wiener into 3 pieces. Combine with onion and set aside. Combine remaining ingredients in a pan. Bring this mixture to a boil and boil about 3 minutes. Pour over the wieners and onions. Put in jars and cover tightly. Refrigerate for several days before you serve them to let spices and pickling syrup penetrate. This makes a nice big batch and it will keep for several months in your refrigerator.
Cook grits in water according to package instructions. Add remaining ingredients except paprika and mix. Place in greased 1 1/2 qt. casserole. Sprinkle with paprika. Bake at 350° for 35 minutes uncovered. Serves 4 - 6.
Preheat oven to 350°. Cook macaroni according to package directions; drain well. Set aside. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. Stir together flour mixture, 3-1/2 cups cheese, and macaroni. Pour macaroni mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle with melted butter. Bake for 45 minutes or until golden brown. Makes 8 servings.
Spray the dish with nonstick coating (9 x 9; double recipe for 13 x 9). Spread a little of the soup on the bottom (do not dilute). Layer the asparagus over the top and sprinkle with lemon pepper seasoning. Layer hard-boiled eggs and cover with remaining soup. Repeat layers and top with grated Cheddar cheese. Cook for 30 minutes (or until bubbly) at 375°.
Mix peanuts, sugar and corn syrup together in 2-quart microwave dish. Cook on High 8 minutes. Stir halfway through with wooden spoon. After 8 minutes, remove. Add vanilla and butter; stir well. Cook on High 2 to 3 minutes. Mixture should be darkened. Add soda and stir quickly. Will foam. Spread on buttered cookie sheet. Spread fast and thin. Cool 1 hour. Break into pieces. Store in airtight container.
Drain all cans of fruit. Mix with other fruits. Mix whipped topping according to package directions. Fold fruit into whipped topping. Garnish with sliced kiwi fruit.
Reserve several berries to garnish. Blend remainder with orange juice until smooth and strain into saucepan. Mix cornstarch with a little of mixture and add to remaining mixture in pan. Heat, stirring until it comes to a boil, then cook 1 minute. Remove from heat and add sugar, lemon juice and buttermilk. Chill thoroughly. Serve in chilled bowls; garnish with extra strawberries and parsley. Sesame wafers go well with it. Yields 4 to 6 servings.
Peel potatoes and slice thin. Fry bacon slowly, drain and crumble. Saute onion in bacon fat. Blend in flour, sugar, salt, celery seed and pepper. Cook over slow heat, stirring until smooth and bubbly. Remove from heat. Stir in vinegar and water. Heat to boil, stirring constantly. Boil 1 minute. Stir in potatoes and bacon. Remove from heat, cover and let stand until ready to serve. Makes 6 to 8 servings.
Mix thoroughly and chill. Serve with pumpernickel bread. Pull the middle out of loaf and tear apart and put dip in the middle or you can serve with crackers.
Boil peppers until softened, but still slightly firm. Cook broccoli, onion and cauliflower in boiling water until tender. Drain. Add bread crumbs, cheese and salsa to moisten (a little water may be added if needed). Fill peppers with mixture and bake until cheese melts.
Combine salad dressing, chili sauce, Worcestershire, Tabasco, salt and paprika in 1-quart bowl. Stir in celery, relish, olives, onion and egg; mix well. Fold in sour cream. Chill. Makes 1 pint.
Put first four ingredients in greased dish. Blend or mix together remaining ingredients. Pour over rest and bake at 400° for 35 minutes.
Melt chocolate chips and butter. Add nuts and marshmallows. Mix with chocolate. Roll in coconut and chill overnight. Next morning, slice in slices.
Melt butter and sugar and add flour slowly. Gradually blend in milk, then add beaten eggs, then baking powder. Mix all ingredients thoroughly and pour into a greased baking dish (1 1/2-quart).
Mix the ground beef, rolled oats or bread crumbs, green pepper, onion and cheese. Add 1/2 cup or more tomato sauce, mixing well. Shape into a meat loaf or pack into a loaf pan. Bake in a preheated oven at 350° for 1 hour. If you use the veal-beef-pork mixture, bake at 325° for an additional 30 minutes. Serve with more tomato sauce on the individual portions.
Mix all ingredients and blend well. Pour into a 9-inch unbaked pie shell. Bake for 45 minutes at 350° or until crust is brown and custard is firm.
Mix all ingredients together. Spread evenly on hamburger rolls. Wrap in aluminum foil. Bake 15 minutes at 350°.
Cream butter and sugar. Add eggs, one at a time, beating well after each one. Add flour, cocoa and spices. Add this alternately with buttermilk to creamed mixture, then add apple. Cook in 3 layers in 350° oven.
Cook potatoes in peeling until done. Peel and mash potatoes. Add margarine, brown sugar, coconut and flavoring. Put in refrigerator overnight. Take out and make into patties. Put pineapple rings on top of the patty. Place marshmallow in the pineapple ring. Put in oven until marshmallows are brown. Makes 12 patties.
Heat pineapple to dissolve Jell-O, then mix in cottage cheese and Cool Whip. Don't have to use mixer. Use as salad or dessert.
Mix first 3 ingredients. Put in 9 x 13-inch pan and bake at 400° for 5 minutes. Cool. Beat second 3 ingredients together and spread over pretzel layer. Mix last 2 ingredients. Cool until semi-formed. Then spread over cream cheese mixture. Refrigerate.
Mix sour cream and salad dressing together well. Blend bacon bits, onion bits and the vegetables carefully. Add salad dressing and sour cream mixture. Chill overnight or for a few hours.
Beat the eggs and add other ingredients; pour in an unbaked pie shell. Bake until it thickens, about 350°.
Combine all ingredients in a 2-quart casserole dish. Bake, uncovered, at 350° about 1 hour. Makes 6 to 8 servings.
In a mixing bowl, combine the first four ingredients. Add the vinegar and beat for 4 minutes. Add the oil; beat for 10 minutes. Add poppy seeds; beat for 5 minutes. Yield: 2 3/4 cups. This is delicious served with fresh fruit salads.
To each cup of hot water, add 2 teaspoons of mixture, or more if desired.
Drain pineapple, reserve 1/2 cup of juice for dressing. Mix pineapple with bacon, spinach, celery and onion. Combine reserved juice with remaining ingredients; mix well. Add to salad and toss.
Melt together and add 1 can Eagle Brand milk. Bring to a boil and remove from stove. Cool. Don't refrigerate.
Dissolve gelatin in 1/4 cup water. Cook egg yolks, sugar, lemon juice, lemon rind and gelatin over hot water until it coats a spoon. Beat egg whites stiffly with sugar and add to mixture. Break angel food cake (either homemade or bakery cake) into bite size pieces. Oil an angel food cake pan and alternate layers of cake with sauce. Chill overnight and serve with whipped cream frosting. Serves 10 to 12.
Combine graham cracker crumbs, sugar and melted margarine in small bowl, then press in the bottom of pie pan; set aside. Put gelatin in cold water. Stir over low heat until dissolved. Combine softened cream cheese, sugar and salt, mixing at medium speed with electric mixer until well blended. Gradually add milk, lemon juice and gelatin. Chill until slightly thick. Fold in whipped cream. Pour over crust. Chill until firm. Makes 8 to 10 servings.
Mix Miracle Whip and Ranch dressing together. Combine all other ingredients. Pour dressing over other ingredients and toss gently. If salad seems dry, add extra Ranch dressing. Chill at least 1 hour before serving.
Brown the steak, onion and garlic in the butter. Remove the garlic. Stir in the soup, water, sour cream, paprika, salt and pepper. Cover. Cook over low heat for 45 minutes or until steak is tender, stirring frequently. Serve over cooked noodles. Yields 4 servings.
Mix all together and cook until thickened. Cool to serve on cake (enough for one large cake). Very good!
Mix together in a large casserole dish the zucchini, 2 cans onion rings, soup, onion and 2 packages of cheese. Mix well. Sprinkle top with 1 can onion rings and 1 package cheese. Bake at 350° for 20 to 30 minutes.
Mix tomato sauce, Italian seasoning and garlic salt in a 2-cup measuring cup. Cover with wax paper. Microwave on High for 2 minutes. Stir. Reduce power to Medium for 5 minutes.
Cook shells (small) or linguini spaghetti according to directions. Mix onions, peppers and tomatoes. Add cut vegetables to pasta, then add Italian dressing and Durkee salad dressing.
Mix together cream cheese, sugar, 3/4 cup peanut butter and milk. Fold in 9 ounces whipped topping. Pour into prepared pie shell. Freeze 2 hours. Spread with remaining peanut butter and top with whipped topping.
Mix first 4 ingredients. Next, add salt and spices and milk; mix well. Beat egg whites at room temperature on high for 1 minute; gradually add sugar 1 tablespoon at a time. Beat until stiff and forms a peak. Fold in the egg whites into sweet potato mixture. Spoon mixture into unbaked pie shell. Bake at 400° for 10 minutes, then reduce to 350° and bake an additional 45 minutes or until set.
Brown beef. Drain. Heat until bubly. Serve warm with taco chips for dipping.
Cream margarine and sugar until smooth. Add eggs and beat well. Combine flour, salt and soda; add. Add creamed mixture to bananas, vanilla and pecans. Stir until moistened. Bake at 350° for 45 minutes. Makes 2 loaves or 1 Bundt pan.
Place chicken in baking dish. Season with salt and pepper. Add onions. Mix soup and sherry and pour over all. Sprinkle cheese over top. Refrigerate for several hours. When ready to cook, put in 350° oven, covered, and cook for 45 minutes. Uncover and cook 30 to 45 minutes longer.
Mix oil, sugar and mashed banana. Add flour, baking powder, salt, cinnamon and cloves; mix well. Add carrots, oatmeal and nuts. Mix all together and bake at 350° for 30 to 40 minutes in 9-inch pan.
Cook ground beef in large skillet over medium heat until brown. Drain; add spaghetti sauce and tomatoes to skillet, stirring to combine. Set aside. Combine Ricotta (or cottage cheese), egg, Parmesan cheese and basil. Spread 2 cups beef mixture over bottom of 11 x 7-inch baking dish. Arrange lasagna noodles in a single layer. Spoon Ricotta cheese mixture on top of noodles. Sprinkle with one cup Mozzarella cheese and top with beef mixture; add remaining lasagna noodles. Top with Ricotta cheese mixture and top with Parmesan. Bake at 375° for 45 minutes. Sprinkle Mozzarella cheese on top. Cover lightly with foil in tent fashion and let stand for 15 minutes before serving. Makes 8 servings.
Preheat oven to 400°. Beat egg whites until stiff. Gradually add sugar and continue beating. Add nuts and chocolate chips. Stir well. Drop by teaspoon on a foil-lined pan and place in hot oven. Turn oven off. Forget them for 4 hours. Remove from oven. Cookies are ready to eat.
Combine Bisquick, sugar, baking powder and cornmeal. Add eggs, milk and melted margarine to the batter. Pour into a greased 9 x 13-inch pan or muffin pan. Bake at 350° for 30 to 40 minutes. Yields 24 pieces or 36 muffins.
Set aside 1/4 of the crumb wafers. Mix together remainder of crumbs, powdered sugar, melted margarine and egg yolks. Press into a 9 x 13-inch pan the crumb mixture. Place cherry pie filling on top. Cover with whipped cream. Sprinkle with remaining 1/4 crumbs. Refrigerate several hours or overnight.
Melt butter in a deep casserole dish. Combine flour, sugar, milk and baking powder. Then pour batter on top of butter. Do not stir! On top of batter, pour 2 cups fruit that includes its juice, such as peaches, pears and berries that are sweetened to your taste. Do not stir! Cook about 30 minutes or until it is golden brown at a temperature of 350°.
Cook macaroni in boiling water 15 minutes. Drain and rinse in hot water. Place in layers in buttered baking dish, sprinkling each layer with cheese, mustard, salt and pepper. Pour milk around edge.
Combine water, sugar, vinegar, cinnamon sticks, cloves, allspice and food coloring in large kettle or skillet. Bring to boiling over high heat. Simmer 5 minutes. Cut apples crosswise into 1/2-inch slices. Cut out core of each slice with canape or hors d'oeuvre cutter. Place slices in skillet. Cook 5 minutes. Cool.
Combine all ingredients and let stand at least 1 hour. Serve with chips or vegetables. Makes 1 1/2 cups.
Soak beans 4 hours or overnight. Discard water. Dice potatoes (skin on), celery, carrots and onion. Add ham. Put in 6-quart pot. Cover ingredients with water. Simmer 4 hour. Remove ham. Remove fat and bone. Cut ham into bite-size pieces. Return to soup. To thin, cook longer. To thicken, add water. Serve with toasted bagels.
Cook and cool spinach. Stir in sour cream and crumbs. Put 2 tablespoons of spinach mixture in each crepe. Roll and place in a buttered 9 x 13-inch baking dish. Brush crepes with melted butter, sprinkle with cheese and bacon (you may use almonds instead). Bake at 375° for 15 minutes. Can be made ahead and refrigerated and bake for 25 minutes. Makes 10 to 15 crepes.
Sprinkle crushed chocolate wafers in bottom of a 7-inch spring-form pan. Set aside.
In a large frying pan, heat oil, add onions, mushrooms and green pepper. Saute over medium heat until vegetables are limp, about 5 minutes. Stir in eggplant, tomatoes, salt and parsley. Cover and simmer slowly, about 25 minutes, stirring often. Uncover and increase heat briefly, if needed to reduce liquid. Meanwhile, combine both cheeses and eggs. Spoon half the eggplant mixture into a 2 1/2-quart casserole. Top with half the cheese mixture. Repeat layers, ending with cheese mixture. Bake, uncovered, in 275° oven for about 25 minutes or until bubbly. Serves 6 to 8.
Cook chopped onions and celery in oleo or oil until transparent. Add vinegar, lemon juice and chicken stock and cook a little longer. Add catsup and brown sugar; simmer 30 minutes. Salt and pepper to taste. Add mustard and Worcestershire sauce.
Combine first 7 ingredients; stir well. Spoon into 6 well-greased 10-ounce custard cups. Place on a baking sheet and bake at 350° for 40 to 45 minutes or until set.
In a saucepan, combine all ingredients and add salt and pepper to taste cooking on medium heat. Gravy can be thickened by adding 2 Tbsp. of cornstarch to 1/2 cup of chicken broth; add this mixture slowly while stirring to get desired thickness.
Melt butter. Add all ingredients. Mix well. Pour into pie crust. Bake at 350° for 1 hour or until browned and set.
Over medium gas flame, steam broccoli until partially cooked, about 3 minutes. Turn off flame; cool and press dry. In large mixing bowl, beat eggs and milk until frothy. In separate bowl, thoroughly mix flour, baking powder and salt; stir into egg mixture, mixing well. Fold in broccoli, cheese and onion; spoon into greased 9 x 13 x 2-inch baking dish, spreading evenly. Bake in preheated 350° gas oven for 35 minutes or until lightly browned. Let stand for 5 minutes and cut into bite-sized pieces. Yield: 4 dozen (1 1/2-inch) squares.
Combine cake mix, yeast, 1 cup flour and salt in a large bowl. Stir in water, eggs and oil. Beat at medium speed with an electric mixer for 2 minutes. Gradually add enough remaining flour to make a soft dough. Cover dough and let rise. Divide dough in half. Roll each half 15 x 14-inches and spread with butter or margarine. Mix sugar and cinnamon as you desire and sprinkle over dough. Roll up like a jelly roll. Slice and let rise. Bake at 375° for 18 to 20 minutes. Then glaze with powdered sugar, milk and vanilla.
Cream butter. Add sugar gradually. Beat well and add egg. Combine dry ingredients into butter mixture. Fold in vanilla and nuts. Chill for easy handling. Make into small balls and dip into granulated sugar. Place 2-inches apart on a greased cookie sheet. Press down with greased or oiled fork. Bake at 350° for 10 to 12 minutes. Bake in the middle of the oven. Makes 5 dozen.
Let cream cheese soften to room temperature. Whip until fluffy. Add milk while continuing to beat until well blended. Add lemon juice and vanilla. Blend well. Chill 2 to 3 hours before glazing pie.
Bring margarine, sugar, syrup and salt to a boil and boil for 5 minutes. Remove from heat and add the soda. Drizzle mixture over the popped corn in a large roaster. Bake for 3/4 hour in 200° oven. Stir often to separate. Cool.
Cream butter and sugar until light. Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans. Pour into unbaked pie shell and bake in hot oven (450°) for 10 minutes, then reduce to 350° for about 25 minutes longer. (Some recipes bake at 375° the full time.)
Combine the first 4 ingredients in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring almost constantly to hard ball stage (260°) or until a small amount of mixture forms a hard ball when tested in very cold water. Remove from heat; quickly add butter and blend. Slowly pour over popped corn in large bowl while mixing well. Form into balls, using as little pressure as possible. Butter hands, if desired. Makes 15, about 2 1/2 inches in diameter.
In 1-quart saucepan, combine carrot and water. Heat to boiling; remove from heat. Add stuffing; toss to moisten. Cool slightly. Stir in cheese. Brush each mushroom with margarine. On 15 x 10-inch jelly roll pan, arrange mushrooms. Spoon rounded mixture into each mushroom cap. Bake at 375° for 15 minutes or until hot. Makes 32 appetizers.
Clean mushrooms. Break stems off and chop finely. Melt 4 tablespoons margarine and lightly saut stems, bread crumbs, onion, parsley and seasonings. Blend with eggs. Butter pan. Brush mushrooms in and out with butter. Stuff and sprinkle cheese on top. Bake at 375° for 15 minutes.
Mix dry ingredients, gradually adding the milk and a well beaten egg. Beat thoroughly and then add melted butter and corn. Drop by spoonfuls into hot, deep fat and fry until well browned. Drain on brown paper.
Cut fish into 1-inch chunks. In 3-quart pan, saute onion in the butter until tender, but not brown.
Cook celery and onion in butter until softened. Combine soup, water and Cheez Whiz in separate bowl. Thaw broccoli. Cook rice according to directions. Combine all ingredients in greased baking dish. Bake at 350° for 45 minutes.
Wash and cut broccoli into bite sized pieces. Combine with bacon, raisins and onion. In another bowl, combine mayonnaise, sugar and vinegar. Mix well. Pour over broccoli mixture and toss. Refrigerate 2 hours before serving, tossing occasionally.
Drain beans well. Mix all ingredients except lemon juice, honey and salt. Whiz momentarily in blender or shake well in a jar. Pour over lemon, honey and salt mixture and allow to marinate in refrigerator for 6 hours or overnight.