HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Butter a deep 1-quart glass casserole. In a bowl, combine ingredients. Beat until frothy. Stir in cheese. Bake 30 minutes until brown and fluffy. Serves 6.
Lay chopped chilies in bottom of pan (approximately 7 x 11-inch, glass or Corning Ware). Spread cheese on top. Beat eggs with a whisk and pour over cheese. Bake at 350° for 30 minutes. Cut in small pieces. Serve warm or cold.
Combine first 8 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 5 minutes; let cool. Pour mixture into a shallow dish; add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally.
Butter pan being used for the cooking. Put in rice and then the chicken pieces on top. Sprinkle onion soup mix over the chicken and rice. Pour over evenly, one can mushroom soup, one can of milk and 1/2 can of water. Mix well. Cover and bake at 350° for 1 1/2 to 2 hours.
Mix all ingredients into 2-quart casserole dish. Bake, uncovered, for 1 hour at 350°.
Mix Knox gelatine and 1/2 cup water first and set aside. Heat tomato soup and blend with cream cheese. Add all ingredients. Pour into mold. Chill until firm. Serve with favorite crackers, etc. or may be served as a salad.
In an 8-quart punch bowl, combine Tropicana Twister and ginger ale. Add small scoops of frozen yogurt (sherbet or ice cream). Sprinkle with cinnamon, if desired. Makes 24 (8 ounce) servings.
Mix eggs, milk, Bisquick mixture and cheese. Set aside. Chop vegetables and Spam and saute in butter. Mix with Bisquick. Spray glass baking dish with Pam. Pour mixture in pan and bake at 325° for 35 minutes.
Mix ingredients. Bake, covered, at 350° for about 1 1/2 hours. Don't peek during cooking. Makes 4 large servings at approximately 270 calories each.
Coat chops with flour and brown slowly on both sides in hot oil. Sprinkle with Creole seasoning. Add onion slices, potatoes and carrots. Dissolve bouillon cubes in hot water and pour all over. Cover and simmer for 40 minutes, or until meat and vegetables are done. May also be cooked in oven.
Wash the beets and cook in boiling water until tender. Remove the skins. Cut the beets into thin slices or cubes. Set aside. Mix the sugar, cornstarch and salt. Add the vinegar. Boil the sauce for 5 minutes stirring constantly. Add butter. Pour sauce over beets and let stand for a few minutes to absorb the sweet-sour flavor.
Cook broth and onion until onion is tender. Toast the French bread and place in the bottom of the soup bowl. Pour mixture over the bread and add as much cheese as desired. Bake in oven at 400° until cheese is melted. Serve while hot!
Combine all ingredients, except cheese. Lightly pack in 9 x 5-inch loaf pan. Bake in preheated 350° oven for 50 minutes. Drain and top with cheese.
Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.
Put ingredients in a bowl and refrigerate overnight. Then, put in pan and bring to boil. Simmer 15 minutes or until tender. Turn off heat. Add 1 large box cherry or peach Jell-O. Put in jars and seal. Makes 2 large plus 4 small jars.
Mix graham crackers, saltines and melted butter together and press 2 cups into 9 x 13-inch pan, reserving rest for topping.
Peel baking potatoes and cut into slices about 1/8 inch thick. Place each half potato on double foil with 1 tbsp butter, salt and pepper. Seal foil well and grill 25 minutes or until done. Serve potatoes in foil, slitting open with scissors.
Line baking dish sides and bottom with seasoned hamburger. Add sliced potatoes and onion. Add vegetable soup, then cream of chicken soup. Bake for 2 hours at 350°.
Cook first 7 ingredients until thickens on low heat, stirring constantly. Add vanilla. Serves 4.
Mix all together in bowl by hand (very important as mix tends to get tough). Grease a 9 x 13-inch pan. Do not flour. Bake in 350° oven for 45 minutes.
Select nice, fresh shrimp about 4-inches long in size. Remove the shell of the body, but leave head and tail. Trim the pointed part of the head. Remove black veins by cutting partly the back. Salt to taste and soak in lemon juice, then roll in flour. Drop each shrimp in beaten eggs and fry in deep hot fat until brown. Serve hot.
Bring pineapple, sugar and flour to a boil. Add pie filling and dry jello. Cool 10 minutes. Add bananas and pecans. Pat into crushed pie shells. Makes 2 (9-inch) pies.
Preheat oven to 350°. Use an ungreased 8-inch cake pan. In the pan, sift and mix together the flour, sugar, soda and cocoa. Make 3 wells in the flour mixture. Put vanilla in first, vinegar in the second and melted margarine in the third. Pour water over all and mix with a fork until ingredients are entirely moist. Bake 30 minutes or until done.
After frying zucchini, get a baking dish and line it with a little tomato sauce. Lay your zucchini rounds down, then add a little more sauce on each round. Add some grated Mozzarella cheese and also sprinkle some Parmesan cheese. You just keep making the layers until zucchini is gone. Bake in low-heated oven until the cheese is melted. It's better if you use a flavored tomato sauce. Always top the zucchini with the Mozzarella cheese.
Mix together sugar and eggs. Beat well; add flour and oil. Add rest of ingredients. Bake in three 8-inch pans at 325°.
Mix butter and sugar in saucepan until dissolved. Add vanilla, cocoa and peanut butter; mix well. Add oatmeal and drop onto wax paper to harden.
Heat first 4 ingredients in microwave until hot. Stir until sugar dissolves. Add garlic powder. Cool and toss in coleslaw.
In a large clear bowl, layer lettuce and onions. Spoon 1/2 cup Ranch dressing evenly over top. Layer celery, green pepper and peas. Spread remaining salad dressing over top. Sprinkle sugar, cheese and bacon on top. Cover and refrigerate at least 8 hours. Add water chestnuts. Toss before serving. Makes 10 to 12 servings.
Mix together and bake in 9 x 12-inch pan, greased and floured. Bake at 350° for 30 minutes.
Brown ground beef and sausage; drain well. Add onions, bell pepper and green onions. Saute until well cooked. Mix your cooked rice with your meat and vegetable mixture; salt and pepper to taste. This is even better heated the next day.
In a large bowl combine 1 cup flour, oatmeal, brown sugar, soda, salt and melted butter. Blend well to form crumbs. Press 1/2 of crumbs into bottom of 11 x 7-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate chips and pecans. Blend caramel topping and 3 tablespoons flour. Pour over chocolate and pecans to cover. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes at 350°. Chill 1 to 2 hours. Cut into bars.
Cook meat until done; add other ingredients and cook until vegetables are done, adding catsup last. Serve with crackers or bread.
Sift dry ingredients into bowl. Add shortening and work into pastry blender. Add milk all at once. Stir until flour is moistened.
Cook stew meat on low in crock-pot with onion, Italian seasoning and salt. Two hours before serving, add soup and sour cream. Cook noodles; mix with sauce.
To beaten eggs, add buttermilk and beat again. Add oil and water. Beat thoroughly. Add each dry ingredient and gently mix after each addition. Do not overbeat.
Saute onions, celery, green pepper and zucchini. Add ground turkey or ground chuck or combination of each to make one pound, salt, oregano, garlic, stewed tomatoes, tomato sauce, water and mushrooms. Simmer 15 minutes. Spray 9 x 13-inch pan with Pam. Spread 8 ounce uncooked noodles in bottom of pan. Cover with sauce, then cover with 8 ounces low-fat skim Mozzarella cheese. Bake at 350° for 45 minutes. Let stand 15 minutes before cutting. Cut into 8 servings. Contains 3 proteins and 1 bread plus 1 vegetable.
Drain beans; season with Accent. Combine with celery soup and 1/2 of onion rings. Put in a 1 1/2-quart casserole. Top with rest of onion rings. Bake in a 350° oven for 30 minutes until bubbly hot.
Cut meat into serving size pieces. Sprinkle with salt. Heat oil in large skillet. Add meat and cook; drain fat. Add tomatoes, onions, garlic and water or wine. Cover and simmer 1 1/2 hours or until meat is just tender. Add green peppers and cook 15 minutes longer. Skim fat; simmer sauce to thicken. Makes 6 to 8 servings at about 202 calories or less. To reduce calories, add more tomatoes and peppers.
Place apples in greased 9 x 9-inch baking dish. Sprinkle with lemon juice and brown sugar. Combine flour, sugar, baking powder, salt and egg in bowl; mix until crumbly. Sprinkle over apples. Drizzle with butter. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes or until brown. Serve with whipped cream.
Mix together flour, salt, alum and Kool-Aid. Add boiling water and oil. Knead together. If it is too sticky, add more flour. Store in airtight container and this will last a long time.
Cook pineapple juice, sugar and Perma-Flo until thick. When cool, add cream cheese and Cool Whip. Beat until smooth.
Saute and brown onion, garlic and bell pepper in 2 tablespoons of margarine. Make crumbs of the crackers. Add 1/2 of crumbs to the sauteed mixture. Add crab meat and mix well. Place in a covered casserole. Thirty minutes before serving, pour the milk over crab mixture. Top with remaining crumbs. Drizzle melted margarine over all. Bake at 350°, covered, for 30 minutes.
Sift flour, baking powder, salt and cocoa together. Cream the Crisco and margarine until smooth. Add eggs, one at a time. Beat well. Add flour and milk alternately and beat well. Pour into tube pan. Bake at 325° for 1 hour and 15 minutes.
Work together margarine and crumbs into deep square dish and pack down. In small mixing bowl, cream cheese and sugar until fluffy. Put on top of wafer layer; spread can of blueberry pie filling on. Top with Cool Whip; chill.
Preheat oven to 400°. Spray cookie sheet with nonstick vegetable spray. Combine crab meat, mustard, margarine, egg, lemon juice, Worcestershire sauce and seasonings. Add 2 to 4 teaspoons bread crumbs to bind. Shape into 4 cakes (use about 1/2 cup mixture each). Roll in remaining crumbs; place on prepared cookie sheet. Bake 20 to 25 minutes or until lightly browned, turning cakes over halfway through cooking time. Serve with lemon wedges, if desired. Makes 4 servings.
Make cake in large flat pan (17 x 11 1/2-inch). Bake about 20 minutes. Make pudding with 1 cup milk. Cool. Blend cream cheese and Cool Whip. Add cool pudding to cream cheese/Cool Whip mixture. Drain pineapple. Spread Cool Whip mixture on cooled cake. Sprinkle nuts and pineapple on top. Keep refrigerated. Bake at 350°.
Mix, then use on chicken or pork chops like Shake 'n Bake mix from the store.
Heat oven to 450°. Place 24 x 18-inch piece of heavy-duty aluminum foil in baking pan. Place meat on foil. Stir together mushroom soup and onion soup mix (dry); spread on meat. Top meat with vegetables. Sprinkle water on vegetables. Fold foil over and seal securely. Cook 1 1/2 hours until tender.
Dissolve gelatin in cold water. Add boiling water and pineapple. Chill until firm and add 1 quart whipped topping. Fold in the angel food cake, which has been broken into bite size pieces. Press mixture into a 9 x 13-inch pan. Let set in refrigerator until firm. Top with whipped topping and coconut.
Preheat oven to 400°. Mix everything together, except nuts and raisins, in large bowl. Add nuts and raisins; mix until blended. Take a teaspoon and drop rounded spoonfuls onto a lightly greased cookie sheet. Leave about 3 inches between spoonfuls. Bake for about 12 to 15 minutes.
Brown meat, then drain fat. Add onion, garlic and bell pepper. Let wilt. Add tomatoes, pinto and red beans, chili peppers, seasoning mix, salt, pepper and sugar. Let simmer on low heat for about 1 to 1 1/2 hours. Serve with crackers.
Beat eggs. Add sugar, syrup, salt, vanilla and butter or fat. Line pie pan with plain pastry or use a premade pie pastry. Put in pecans in a layer. Add egg mixture. Bake in moderate oven (350°) for 50 to 60 minutes. The nuts will rise to the top of the pie to form a crusted layer.
Combine eggs, pumpkin, sugar, salt, ground ginger, ground cloves and evaporated milk. Pour into greased 13 x 9 x 2-inch baking dish. Add cake mix sprinkled over filling. Cube margarine over cake mix. Add pecans on top. Bake at 350° for 40 minutes or until golden brown.
In a small pan, soften gelatin in cold water; stir over low heat until gelatin is dissolved. In a small bowl, combine tuna, mayonnaise, lemon juice and finely chopped onion; beat until smooth. Blend in dissolved gelatin, sour cream and capers. Spoon into 3 1/2-cup mold; chill until firm. Unmold on a platter lined with lettuce; add garnish of cucumber slices and cherry tomatoes.
Combine orange juice, vinegar, nutmeg and basil; set aside. Lightly coat chicken with flour. In hot shortening, saute chicken until golden on all sides. Sprinkle with salt. Add orange juice mixture. Place potatoes between and around chicken pieces. Cook, covered, over medium heat, approximately 25 minutes or until chicken and potatoes are tender. Then add pineapple with juice. Heat, covered, for 5 minutes. Serve at once. Garnish with parsley. Use pan drippings as a sauce if desired.
Blend dry mustard and water in a small bowl. Let stand for 10 minutes. Combine wine, vinegar, flour, tarragon, salt and allspice in saucepan. Stir in mustard mixture. Bring to a boil, stirring constantly. Cook for 2 minutes or until thickened, stirring constantly. Pour into bowl. Chill, covered, overnight. Beat with wire whisk until smooth. Spoon into 8 ounce jars. Store in refrigerator. Yields 2 (8 ounce) jars. Makes great holiday present!
The indestructible pie crust. Roll, re-roll and save scraps. Refrigerate or freeze.
To make soup, heat the oil in a large pot. Add the pieced tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion and cook 3 minutes longer; add garlic and jalapeno and cook another 2 minutes. Add the chilies, tomatoes and tomato paste; cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken broth and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through. To make garnish, Preheat oven to 350 degrees. Cut tortillas into strips. Place the strips on a baking sheet and bake for 10 to 15 minutes, or until crisp. To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.
Mix well. Pour into greased 8-inch square baking dish. Let stand, covered, for at least 30 minutes or store in refrigerator overnight. Bake in 350° oven for 30 to 35 minutes.
Put all ingredients into blender and blend well. Bake in an unbaked pie shell for 35 to 40 minutes at 350°. May be topped with Cool Whip, ice cream or whipped cream.
Drain juice from pineapple into pan. Combine sugar, flour and eggs. Add to juice and cook, stirring constantly, until thick. Remove from heat and blend in butter. Cool. Add pineapple chunks, bananas and marshmallows.
Combine cake mix, pudding mix, orange juice, water, eggs and oil in a large bowl. Blend to moisten, then beat 2 minutes at medium speed, scraping bowl occasionally. Pour about 3/4 of batter into a well-greased and floured Bundt pan or a 10-inch tube pan. Add 3/4 cup chocolate syrup to remaining batter. Mix well. Pour over batter in pan. Bake at 350° about 1 hour or until done. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool on wire rack. Sprinkle with confectioners sugar.
Mix together and bake for 40 minutes covered and 25 minutes uncovered in 350° oven. Put cheese on top towards the end.
Preheat oven to 375°. Grease a 10 x 15-inch baking pan. In a small bowl, mix flour and baking soda. In a large bowl, mix butter, sugars and vanilla extract. Add eggs and mix well. Gradually stir in flour mixture. Stir in chocolate morsels and nuts. Spread mixture in pan, then spread M&M's on top. Bake 25 minutes. Cool in the pan and cut into squares. Makes 3 1/2 dozen.
Cook noodles and drain. Mix noodles, cottage cheese, sour cream and onion together. Spoon into greased baking dish; top with meat sauce, then top with cheese. Bake at 350° for 30 to 35 minutes or until bubbly hot.
Mix all ingredients and pour over chicken. Cover with foil and bake at 350° for 1 hour. Remove foil and brown.
Cut shortening into flour and salt. add water, vinegar and beaten egg. Blend well. Makes one double crust for pie.
Melt butter in 8 x 11-inch baking dish; add peaches. Mix flour, sugar and milk; pour over top of peaches. Bake at 350° for 55 minutes.
Mix flour, oleo, sugar and baking powder together like pie crust, then add eggs, vanilla and milk mixture. Roll between wax paper and put on cookie sheet. If sticky, add more flour. Put layer of dough, then nuts mixture, another layer of dough, then add 1 can cherries (Thank You). Put lattice work on top.
Combine and cook in double boiler until thick enough. Pour into baked pie shell and chill.
Heat 1 1/2 teaspoons olive oil in large skillet over medium-high heat. Add half the steaks. Cook until brown on both sides, about 4 minutes for medium-rare or until desired doneness. Remove steak to platter; keep warm. Repeat with remaining steaks.
For crust: Mix flour, 1/4 cup sugar, butter and 1/4 cup chopped almonds until crumbly. Press into 9-inch square pan. Bake at 350° for 12 minutes.
In a large saucepan, mix the sugar and water; bring to a boil. Remove from heat and add the frozen orange juice. Cool. Mash or process the bananas with the juice of the lemons. Add to the first mixture. Add the pineapple juice. Stir well. Divide into two equal portions and freeze. When ready to serve, place one frozen portion into a punch bowl and pour over 2 bottles or 1 (2 liter) bottle of ginger ale. Stir.
Mix together cream cheese and Fluff with wooden spoon. Serve over fresh fruit (strawberries, pineapple, etc.).
Cream butter and sugar. Add other ingredients; mix well. Bake in crust which has been baked until set. Bake for about 1 hour at 350°.
Combine all ingredients in heavy container with top. Cook until ground beef is done, about 30 minutes. Then chop meat into large pieces. Put top back on and cook about 20 minutes longer.
Squeeze lemons in pitcher. Add lemon juice and sugar. Fill with water about 2 inches from top. Stir and chill. Makes 1 gallon.
Layer in casserole and bake in a 325° oven until cheese is melted and casserole is heated through.
Put vegetables in blender; chop. Add remaining ingredients. Cook 30 to 40 minutes after it starts to boil. Fill jars and seal. Makes 11 to 12 pints.
Place chicken on bottom of 9 x 13 pan. Place cheese on top of chicken. Cover with soup thinned with milk. Mix melted margarine with stuffing and place over cheese. Bake at 350° for 1 1/2 hours, covered with foil.
Blend together Cool Whip, margarine, cream cheese and confectioners sugar. In a second bowl, blend together vanilla pudding, milk and vanilla. Combine and mix both mixtures together. Crush Oreo cookies in a food processor until finely chopped. Layer in 9 x 13-inch dish: Bottom: Oreo cookies. Middle: Pudding mixture. Top: Oreo cookies.
In a covered blender, blend all at high speed until finely chopped. Cover and refrigerate at least 4 hours. You can make this 1-2 days before serving.
Whip egg white until foamy. Add cream of tartar; whip until stiff, but not dry. Whip in sugar in small quantities at a time. Fold in crackers, nuts, vanilla and salt. Bake in ungreased 9 x 13-inch dish at 350° for 25 to 30 minutes, or until golden brown. Cool and add whip topping. Refrigerate until ready to serve.
In mixing bowl, combine ground beef, sausage, bread crumbs, onion and 1/2 cup tomato sauce. Beat egg and salt. Add to meat mixture. Shape into loaf in baking pan. Bake 30 minutes at 325°. Drain off fat.
Prepare the macaroni as directed. Add the other ingredients. Chill. The peas may be cooked slightly or just thawed.
Combine all ingredients except fish. Mix well. Place fish in baking dish and spread mixture over top. Bake 350 degrees for 30-40 minutes. Done when fish flakes.
Mix all together good. Bake in 2 (9-inch) cake pans at 350° for 30 minutes or until a toothpick comes out clean.
Melt margarine and pour over cracker crumbs. Mix well and add peanut butter.	Fold in powdered sugar, then press into 9 x 13-inch sheet cake pan.	Melt Hershey bar and spread evenly over mixture. Let	cool until chocolate	begins	to harden and cut into desired sizes.
In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 13 x 9 x 2-inch baking pan. Set remaining cake mixture aside.
Save pineapple juice to dip into mixture. Mix all ingredients together. Refrigerate and serve.
Crumb flour, sugar and Crisco together. Save out 1 cup of crumb mixture for topping. Put soda into buttermilk, mix into crumb mixture. Add egg, salt and vanilla. Beat vigorously. Pour into large oblong baking dish. Sprinkle 1 cup crumb mixture on top. Bake at 350° for 45 minutes.
Bring sugar and syrup to a rolling boil. Set off burner. Add peanut butter and stir until well mixed. Add vanilla and cereal. Mix and drop by teaspoon onto waxed paper. Have peanut butter out of jar and ready to mix in.
Preheat oven to 350°. Spray oblong pan with cooking spray. Add all ingredients, except butter and cornflakes, to potatoes. Mix; spread in pan. Mix cornflakes and melted butter; spread over potato mixture. Bake at 350° for 1 hour.
Melt butter in heavy saucepan. Stir in sugar, salt, cocoa and milk. Bring to a boil. Boil exactly 2 minutes. Remove from heat. Stir in peanut butter, then oats. Drop by teaspoon on wax paper. (Cool, then chill. Store airtight.)
Brown onions in drippings or butter in a large pan. Add beef and brown; drain excess fat. Add garlic, cloves, cinnamon, tomatoes and sugar; simmer for approximately 1 hour, covered. Add raisins and cumin; simmer, covered, for 20 minutes. Add almonds. Simmer, covered, for 10 minutes. Salt to taste. Serve hot in a chafing dish with chips.
Preheat oven to 375°. Blend soup with barbecue sauce and set aside. Mix remaining ingredients together. Mixture should be very moist to ensure moistness of meatballs. Shape meatballs and quick fry until browned on all sides. Place in baking dish and bake for thirty-five minutes. Drain excess fat and then pour soup and barbecue sauce mixture over meatballs. Bake for an additional fifteen minutes or until bubbly.
Clean and dry potatoes. Rub skins lightly with oil and Worcestershire sauce. Bake until tender (about 1 hour at 400°). Remove potatoes, let cool slightly, then slit open and scoop out potato. Mash potatoes, then mix in sour cream, ham, onions, salt and pepper. Stuff potato skins with potato mix. Bake at 350° for 15 to 20 minutes, covered. Remove cover and sprinkle with cheese; return to oven until cheese melts.
Cream butter, sugar, well beaten egg, salt and chocolate. Beat well. Sift flour with baking powder and add alternately with milk. Beat again. Chill several hours.
In mixing bowl, cream together margarine and 3 tablespoons of sugar. Add pretzels. Press into 9 x 13-inch pan and bake for 10 minutes in a preheated 350° oven. Cool.
Cook veggies until clear. Add meat and cook until pink is gone. Add water, chili powder and oleo and simmer about 30 minutes or until thickened.
Combine all ingredients in large mixing bowl. Pour into a 6 qt. slow cooker, uncovered on low, 8 to 12 hours. Stir occasionally. After 8 hours check thickness. If it is too thin continue cooking until it reaches desired thickness. Fill clean pint jars and put on rims and rings. Secure tightly. Process in boiling water bath for 20 minutes. Remove jars from water. Lids should pull down as jars cool. Makes 7 to 9 pints.
Spread Oreos in bottom of 9 x 13-inch pan. Soften ice cream and spread on top of cookies. Warm chocolate, and pour on top of ice cream. Freeze. Spread Cool Whip on top. Refreeze.
Add berries last. Mix all together, stirring for 2 to 3 minutes. Bake in 2 (8 or 9-inch) layer pans at 350° until done, for 30 minutes. Cool and frost.