HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9 x 13-inch pan. Place 8 slices bread in pan; top with ham and cheese. Butter remaining bread and place on top of cheese. Beat eggs, salt, pepper and Worcestershire sauce. Add chopped onion and milk. Pour over the bread. Refrigerate overnight. Before baking, drizzle melted butter over top and sprinkle with the chips. Bake for 1 hour at 350°. Let set 15 minutes before serving.
Mix bread crumbs, garlic powder, salt and Parmesan cheese. Skin 8 chicken breasts and dip each in 1 stick melted butter. Roll buttered chicken in crumb mixture and place in baking pan. Dot with butter and bake 1 hour at 360°.
Saute bacon in large skillet and saute over low heat. When evenly browned and the fat is rendered, drain the bacon on paper towels and set it aside. Pour off all but 3 tablespoons of the bacon drippings and discard. Melt the butter in the pan with the remaining bacon drippings. Add the potatoes, green pepper, onion and mushrooms. Saute over medium heat until the potatoes are tender, about 20 to 25 minutes, making sure to stir frequently. Add a bit more butter, if necessary, to prevent sticking. Add the reserved bacon, salt to taste, and plenty of fresh black pepper. Saute for an additional 5 minutes, to allow flavors to blend. Serve warm.
Sift dry ingredients together. Dissolve yeast in warm water. Melt shortening then add milk. Add milk to yeast, stirring to blend. Mix with flour as for baking powder biscuits. Roll out 1/4-inch thick. Brush with melted butter and fold over. Press down. Cut with biscuit cutter. Let rise about 45 minutes. Bake 15 to 20 minutes in 450° oven.
Chop unpeeled potatoes into small pieces. (I use my blender.) Melt butter or shortening in skillet. Pour a layer of potatoes in pan and sprinkle with seasoned salt. Cook on medium. Keep mashed with spatula. Turn heat up and brown on both sides when fully cooked.
Preheat oven to 350°. Beat margarine and sugar until light and fluffy. Blend in orange juice. Add combined Quaker Oats and flour, mixing well. Refrigerate 10 minutes. Shape into 1-inch balls. Place on ungreased cookie sheet. Press into 2-inch circles. Bake 10 to 12 minutes or until edges are light golden brown. Remove from cookie sheet. Cool completely.
In a saucepan, mix all ingredients except pasta; cook until well blended. Stir in pasta.
Mix milk with ground beef. Divide into 4 or 5 flat patties 6-inches in diameter. In the center of each patty, put 1/4 cup stuffing. Mold meat around stuffing. Form ball with beef. Place in 8 x 8-inch pan. Add soup. Bake at 350° for 1 hour. Baste several times.
Put all ingredients in a large bowl and mix. Pour into greased loaf pans (makes 2 loaves). Bake 45 to 60 minutes at 350°.
Cap strawberries; rinse and drain. Combine strawberries, mint, orange juice and orange rind; toss gently. Sprinkle with sugar; chill at least 1 hour. Garnish with whipped cream, if desired. Yields 6 to 8 servings.
Cook noodles as directed on package. Prepare your favorite sauce. Mix noodles, salt and pepper and the cheeses (save half the shredded Mozzarella) together. Layer 1/3 of the sauce and 1/2 the noodles. Repeat layers and top with remaining sauce and the Mozzarella cheese. Bake in a 9 x 13-inch pan at 375° for 20 to 25 minutes.
Prepare a 9 x 13-inch pan. Place rhubarb, sugar and layer of marshmallows in bottom of pan. Make cake mix by package instructions. Pour over rhubarb layers. Bake at 350° for 45 minutes to 1 hour. When cool, flip cake over.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated. Add broken peppermint (break candy using a hammer). Put the candy in plastic bag. Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cooled.
Melt margarine in 9 x 13-inch pan. Add other ingredients in order given. Spread evenly over the melted margarine. Bake at 350° for 20 to 30 minutes or until golden brown. Cut around edges while warm to avoid sticking. Cool thoroughly before cutting into squares. Makes about 24 squares.
Mix all ingredients together and bake in slow to moderate oven, 275° to 300°, for 2 1/2 to 3 hours.
Preheat oven to 450°. Prepare basic biscuits as directed, except after cutting in shortening, stir in cheese. Bake as directed for basic biscuits.
Combine corn meal, flour and onion in a bowl; mix lightly. Add eggs; blend well. Gradually beat in milk until smooth. Drop batter by tablespoons into hot fat in which fish has been fried. Fry until golden brown. Drain on paper towels. Serve spread with butter.
Place rhubarb in a 9 x 13-inch pan. Add sugar; dot with 1/4 cup margarine. Pour 1/2 cup water over all. Sift together dry ingredients with 1 tablespoon sugar. Cut in 1/4 cup margarine until fine crumbs. Add egg and milk to dry ingredients. Stir to moisten. Spread over rhubarb. Bake at 350° for 40 to 45 minutes.
Mix beef, eggs, onion, bread crumbs, cornstarch, salt, pepper, ginger, nutmeg and evaporated milk in a large bowl. Form lightly into about 30 walnut-size balls. Brown in melted shortening in a large frying pan. Mix onion soup and water. Pour over meatballs. Cover and simmer 20 minutes. (I use a small can of milk and a bit of water to make 8 ounces.)
Cream together the sugar, brown sugar and butter. Add vanilla and eggs. Set aside. Mix together the dry ingredients. Add to butter mixture. Then add the chocolate chips and Hershey bars. Stir in the nuts. Bake at 350° for 10 to 12 minutes.
Mix sauce; stir in rice. Pour into 2-quart baking dish. Bake in a pan of water in a 350° oven for 35 to 40 minutes. Serves 8.
Mix all ingredients with joy and faithfulness. Pour into a saved-by-Christ person. Bake for a life-time in God's oven at the Spirit's control.
Cook pasta according to package directions. Combine sauce with pasta and pour into a 9 x 13-inch casserole pan. Combine tofu and cheese in separate bowl and cover pasta mixture with it. Bake 1/2 hour at 350°. Makes 6 servings.
Put applesauce or other naturally sweet fruit on cookie sheet with raised sides, about 1/2-inch thick. Bake at 300° until thick.
Mix dressings and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Yield: 12 servings.
Dip each breast in eggs. In center of each breast lay 1 slice of cheese, 1 slice of ham. Roll all tightly, you may need to secure with a tooth-pick or use string. Roll "breast roll" in cracker crumbs. Place in pan. For 4 breasts halves pour approx. 1/4 cup butter and 1/4 cup white wine over all. BON APPETIT.
Mix and boil over medium heat; let cool. Cut meat in lean, thin strips and marinate in refrigerator for at least 24 hours (more time equals more flavor). With oven on low, bake meat, over a drip tray, on oven rack for several hours until semi-dry. Also, just before putting meat in oven, coarse black pepper, cayenne or other flavorings can be sprinkled on wet marinated pieces.
Brown ground beef in vegetable oil until red disappears. Add onion, tomatoes, steak sauce, peppers, catsup and parsley. Stir and simmer 30 minutes. Cook macaroni separately and drain. Add to mixture. Mix well. Put in a large greased baking dish, folding in soup. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Mix all ingredients together well. Bake at 350° for one hour in greased and floured pan.
In greased pan, place chicken pieces and sprinkle with salt, pepper and red pepper. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Cover tightly with foil and bake at 325° for 1 1/2 hours. Don't peek!
Prepare beans as directed on package. Add remaining ingredients. Toss lightly to blend. Serve hot. Makes 4 servings.
Chill and mix all but the ginger ale. Add ginger ale when you start to serve, but hold back enough to add as party progresses. You can also substitute or add frozen lemonade or apple juice.
Brown chops in hot fat; sprinkle with salt and sage. Place in baking dish; top with apple rings. Sprinkle with sugar. Add flour to fat in skillet; blend. Add water and vinegar and cook until thick. Add raisins. Pour over chops. Bake uncovered at 350° for 1 hour.
Combine sugar, cranberries, apples, dash of salt and lemon juice. Pour into casserole dish. Mix together melted margarine, brown sugar, oatmeal, dash of salt and flour. Spoon over casserole. Bake 1 hour at 300°. (I use a square 8-inch Pyrex dish.)
Cook squash until tender, then drain. Place half of Cheez Whiz in bottom of dish, then a layer of squash. Beat 2 eggs and add salt, pepper, onion and green chiles. Pour that mixture on squash. Add layer of mixture and squash, then Cheez Whiz. Pour that over top, then toast crumbs as final layer. Cook on 350° for 30 to 35 minutes.
To prepare dressing, put chopped eggs in the cornbread that has been crumbled. Saute green onions, bell pepper, garlic and celery in margarine until done; add to cornbread and egg mixture. Add cream of chicken soup; mix. Add 3 qt. chicken broth and season with Tony's seasoning; stir well. Add chicken. Bake in large Magnalite roaster for about 2 hours at 350°.
Cook vegetables as directed and drain. Add onions, celery, grated cheese and mayonnaise. Mix all together. Put cracker crumbs on top of casserole and pour 1 stick melted butter all over crumbs. Bake at 350° until bubbly, about 25 minutes.
Heat oven to 200°. Divide popcorn between 2 ungreased 13 x 9-inch pans. Heat sugar, corn syrup, oleo and salt to simmering over medium-high heat. Stir constantly, then cook 5 minutes, stirring occasionally. Remove from heat. Stir in soda. Pour over popcorn; coat it well. Bake at 200° for 1 hour, stirring every 15 minutes.
Mix these ingredients and spread over pie. Bake in moderate hot oven--preheated to 375°-for about 35 minutes.
Preheat oven to 350°. Spray 8 jumbo muffin pans (3 x 1/2-inch) with nonstick cooking spray. In medium bowl, combine flour, sugar, cinnamon, salt, baking powder, baking soda and ginger. In large bowl with wire whisk or fork, mix shredded carrots, yogurt, egg, applesauce, raisins, brown sugar and vanilla until well blended. With spoon, stir flour mixture into carrot mixture just until flour is moistened. Bake 30 minutes or until toothpick comes out clean. Cool carrot muffins in pan on wire rack 10 minutes; remove muffins from pan. Cool slightly and sprinkle with confectioners sugar. Makes 8 large carrot muffins. I also get 3 or 4 normal size muffins in addition.
Cut each biscuit in quarters with scissors. Mix the sugar and cinnamon together and divide in half. Roll each biscuit individually in half of the cinnamon-sugar mixture or toss together a few at a time in a plastic bag. Put half the biscuits in a Bundt pan. Take the other half of cinnamon-sugar mixture and melt with butter. Pour half over the biscuits in the pan. Put the rest of the biscuits in the pan and pour the rest of the butter mixture over them. Bake at 350° for 25 minutes.
Place molasses and butter or margarine in saucepan and let come to a boil. Beat eggs until light and fluffy. Mix flour and sugar and add to eggs. Add this mixture to molasses mixture. Pour in unbaked pie shell and bake at 325° for 30 minutes or until set.
In a large bowl, mix all ingredients, except oil, well, then roll into balls. Brown in a skillet with oil.
Arrange layers of bread in 9 x 9-inch baking dish. In bowl, combine eggs, milk, undiluted soup, salt and pepper. Pour over bread and garnish with sauteed onions. Bake in 325° oven until browned.
Coat chicken in flour and salt. Brown in oil. Reduce heat. Add tomatoes, onions, pepper, mushrooms, garlic, bay leaf and parsley. Cover. Cook 35 minutes. Uncover; cook 15 minutes. Remove parsley and bay leaf.
Cook cauliflower, covered, in a small amount of boiling water for 8 to 10 minutes or until crisp-tender. Drain. Transfer to a serving bowl. Meanwhile, in a medium skillet, cook green pepper and garlic in margarine until tender. Pour over cauliflower; toss. Stir in pecans. Serves 4.
Chop or dice vegetables. Combine all ingredients in a large kettle and simmer about 1 hour. Only 30 calories per cup.
Break angel food cake into pieces. Beat Dream Whip and cold milk together. Add sugar and mix. Beat cream cheese and mix. Place layer of cake pieces (half of cake) and layer of cream mixture; make 4 layers. Place cherry filling on top (2 cans).
Heat milk and chocolate chips until melted. Remove from heat and add nuts and vanilla. Pour into buttered 8 x 8-inch pan and refrigerate until cool. Never fails!
Sift dry ingredients together. Add buttermilk, well beaten egg and shortening. Pour into well-greased frying pan or corn stick pan. Bake in hot oven at 350° for about 25 minutes or until brown. Can be made with sweet milk, but omit soda.
Mix together and pat into 9 x 11-inch pan. Bake at 400° for 8 minutes. Cool.
In blender, blend tomato, onion and garlic until smooth. Set aside. In 12-inch skillet over medium-high heat, in hot oil, cook rice until golden, stirring constantly. Add tomato mixture; cook until all liquid is absorbed, stirring. Stir in water, bouillon, carrot and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer for 10 minutes. Add peas, cover and simmer 10 minutes longer or until rice and vegetables are tender and all liquid is absorbed. Makes 12 accompaniment servings.
Preheat oven to 375°. Coat cookie sheet with nonstick cooking spray. Sift flour, baking powder and salt onto waxed paper. Cream shortening, sugar and eggs until fluffy. Mix in orange rind and juice. Stir in flour mixture until blended. Mix in pecans. Drop dough in rounded teaspoonfuls onto cookie sheets leaving 3 inches between cookies. Bake in 375° oven for 12 to 15 minutes until brown. Remove to wire rack. Frost with Orange Icing while warm.
Cream the shortening and sugar together. Add cocoa. Add eggs. Sift the dry ingredients together and add alternately with buttermilk. Put in three 8 or 9-inch pans and bake at 350° for approximately 25 to 30 minutes or until done.
Roll each piece of bread flat with a rolling pin. Mix together cream cheese, egg, sugar and vanilla. Spread mixture on each flat piece of bread. Roll into rolls. Dip rolls into margarine and then roll in sugar and cinnamon mixture. Bake 15 minutes at 350°.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in large bowl; blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in M&M's and nuts. Drop rounded spoonfuls of dough, 3 inches apart, onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool before removing from sheet. Yields 3 dozen cookies.
Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter. Add pecans. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool.
In a large bowl, mix thoroughly 1/2 cup of the soup, beef, crumbs, onion and egg. In a 12 x 8-inch baking pan, firmly shape meat into an 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off 1 tablespoon drippings; reserve. In a saucepan over medium heat, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Spoon over meat loaf.
Combine cake mix and spices in bowl; add eggs and water as directed on cake mix package, substituting pumpkin for 1/3 cup of the water. Mix as directed. Stir in nuts. Pour batter into greased 10-inch tube pan. Bake in 350° oven for 40 to 45 minutes or until done. Cool for 10 minutes; remove from pan and glaze with 1 cup powdered sugar, 1 tablespoon lemon juice and 1/2 teaspoon grated lemon rind. Add just enough cream to make glaze slightly runny.
Cook onion in margarine until clear. Mix all ingredients and put in an 8 x 13-inch casserole. Bake at 350° for about 1 hour or until rice is done.
Thaw and cut frozen dough. Roll into pieces about 6 x 6-inches. Put all the ingredients on half the dough, staying 1/2-inch from the edge; flip plain side of dough over and pinch the outside edges together. Fry in deep hot oil until golden brown or bake on greased cookie sheet at 350° until golden brown.
Place bread on bottom of a 9 x 13-inch pan. Mix eggs, milk and mustard. Pour over bread. Fry and drain sausage. Sprinkle over top. Cover with cheese. Let set overnight. Bake in the morning at 350° for 30 minutes.
Mix instant pudding (powder only) with fruit cocktail, sour cream and 1/2 can coconut. Let mixture sit overnight. Mix well. Sprinkle coconut over top and top with nuts and cherries.
Combine sugar, Karo and water. Cook until it forms a hard ball (260°). Add 1/2 of the sugar mixture to beaten egg whites, beating while adding mixture. Cook the remaining mixture a few more minutes. Add vanilla, salt and the rest of the sugar mixture. Beat until it loses its gloss and begins to slightly harden. Drop on waxed paper. Top with a pecan half.
Chill pie shell while making filling. Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pie shell and sprinkle with nutmeg. Bake at 400° for 25 to 30 minutes or until knife inserted halfway between outside and center of custard comes out clean. Cool 15 to 30 minutes, then chill in refrigerator.
Spread pie filling in bottom of a 9 x 13-inch pan. Arrange pineapple chunks over top. Sprinkle the dry cake mix over all. Cover with melted butter and top with coconut and chopped nuts. Bake at 350° for 1 hour.
Brown garlic in hot oil; add onion. Saute until transparent. Add ground pork or beef. Season with soy sauce, pepper, salt and monosodium glutamate (if desired). Stir until meat is tender. Add first 5 ingredients; keep on stirring until vegetables are tender but firm. Remove from fire. Drain remaining broth. Let cool and set aside.
Mix together sugar, egg yolks, butter and flour. Fold in egg whites. In a nine-inch pie plate, place unbaked pie shell. Spread rhubarb on bottom. Pour mixture over rhubarb. Bake at 350° until almost done. Then turn to 375° to brown.
Beat eggs, sugar and oil until well blended. In a large bowl, mix dry ingredients and vanilla. Add egg mixture. Stir until blended. Add zucchini and nuts. Bake in 2 bread pans at 350° for 1 hour.
Cook tomatoes. In separate pan, warm equal proportion milk. Stir soda into tomatoes. Add tomatoes to milk, stirring constantly. Salt and pepper to taste. Top with 1 teaspoon butter when serving.
Melt oleo and add the rest of the ingredients. Mix well. Press into a 9 x 12-inch cake pan. Melt the chocolate chips and spread over the top. When cool, cut into squares.
Pour over beans. Fry 2 onions with 1 1/2 pounds hamburger and 4 sliced bacon, cut up. Drain. Mix with bean mixture. Bake at 350° for 40 minutes.
Mix dry ingredients together. Add egg, oil and vanilla. Add zucchini and nuts. Beat well. Pour into 11 x 15-inch pan. Bake at 350° for 20 minutes.
Place fish in foil. Top fish with all the remaining ingredients. Seal foil and bake for 25 to 30 minutes. Unseal foil and serve.
Melt butter in Pyrex dish. Mix flour, sugar and water to make batter. Pour in melted butter, then add heated peaches. Do not stir. Bake at 375° until brown on top.
Place squash, cut side down, in greased shallow baking pan. Bake in preheated oven at 350° for 40 minutes or until squash is easily pierced.
For each train, glue end of 1 ribbon onto wide side of 1 gum package. Glue 4 peppermint candies onto side of gum package to make wheels. Glue roll of ring-shaped candies onto ribbon-topped gum package to make engine. Glue 1 chocolate kiss and 1 caramel onto engine. Glue peppermint candies onto sides of 2 rolls of ring-shaped candies and 2 gum packages to make train cars. Glue remaining ribbon onto top of gum and candy train cars, spacing cars about 1/2-inch apart. Glue assorted candies onto top of ribbon on gum and candy train cars. Makes 4 candy trains.
Cut leftover roast into bite sizes. Place on top of stove in a large pan. Add leftover gravy and other ingredients. Bring to a boil, then turn burner to simmer and continue cooking for about 1 hour. Serve hot!
Combine all but the soup and shape into balls. Place in casserole. Mix the soup with 1 can water and pour over meat. Bake, covered, at 350° for 1 1/2 hours. Remove lid for the last 15 minutes.
Combine nut meats, vanilla wafer crumbs and powdered sugar. Mix. Add creme de menthe and sugar. Stir. Shape into balls. Roll in grated semi-sweet chocolate. Makes 3 to 4 dozen.
Brown beef and onion; drain. Add green beans, soups, milk and 10 Tater Tots cut in half. Mix together and put in casserole dish. Spray dish with vegetable spray if you wish. Top with remaining Tater Tots and bake at 300° for one hour. Serves 6. Serve with Italian salad and rolls.
Scrape or break chocolate in top of double boiler, let melt slowly, stirring constantly. When thoroughly dissolved, pour in water gradually and stir until smooth.
Mix Carnation, sugar and salt in saucepan over low heat. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add nuts, marshmallows, chocolate chips and vanilla. Stir 1 to 2 minutes, or until marshmallows melt. Pour into buttered 9-inch square pan. Cool and cut into squares.
Mix cake mix, 2 eggs, oil and nuts with spoon. Spread in greased and floured 9 x 13-inch pan. With mixer, mix cream cheese, powdered sugar, 2 eggs and chopped nuts. Pour over cake mix. Bake at 325° for 50 to 60 minutes or until top looks like baked meringue.
Cook rice according to package. Cook broccoli until just tender, then mix with cooked rice and remaining ingredients. Put in casserole dish and bake at 350° for about 45 to 60 minutes.
Cream the oleo, sugar and eggs. Sift dry ingredients together; add to creamed mixture. Fold in sour cream and vanilla carefully. Pour 1/2 of batter into well-greased and floured Bundt cake pan. Cover with topping, then rest of batter.
Marinate steak as directed on package. In heavy saucepan, saute pepper, onion and mushrooms until tender and lightly browned. Remove from pan. Brown steak in a little oil. Remove from pan. Carefully add marinade seasoning to pan. Add soup and stir until soup is dissolved. Add the steak and the vegetables to soup and simmer on medium heat until meat is done. Can be served over a bed of rice, mashed potatoes or even cooked egg noodles.
Beat egg whites with salt until soft peaks form. Slowly add 1/2 cup of sugar, beating until stiff, shiny peaks form. In separate bowl, combine coconut, 1/4 cup sugar, almonds, flour and flavoring. Mix well. Fold coconut mixture into egg whites. Spoon into 12 paper lined muffin tins. Bake in preheated 350° oven for 25 minutes or until a little crusty. Cool on rack.
Cream sugar and shortening. Add egg and beat until lemon color. Add banana. Mix flour, baking powder and salt; add to mixture. Add chopped walnuts. Bake in a greased loaf pan for 1 hour at 350°.
Wash and tear lettuce into salad size pieces. Place in a bowl and set aside. Cut onion into rings. Drain oranges.
Dice half of bread and put into baking dish. Mix crab or shrimp, mayonnaise, onions, green pepper and celery. Spread over bread. Place remaining trimmed slices of bread over the top. Mix eggs and milk and pour over bread.	Refrigerate overnight.	Bake at 325° for 15 minutes. Take out of oven and spoon soup over top and sprinkle with cheese and paprika. Bake 1 hour longer.
Let cheese and margarine soften to room temperature. Mix all ingredients together. Press through a cookie press onto cookie sheet. Bake at 325° for 10 minutes.
Drain peaches and slice even thinner. Melt butter in cake pan in oven. Add brown sugar; stir to blend. Put peaches on top. Mix pudding as directed. Add eggs and cake mix. Pour this mixture over peaches. Bake 40 minutes at 350°. Makes one 9 x 13-inch cake.
Trim veal and cut into small pieces. Dip pieces in seasoned flour, then into beaten eggs with parsley. In butter, brown dipped pieces in a frying pan until they resemble small omelettes. Remove from pan and place in a roasting pan.
Melt butter. Add rhubarb and 1 cup sugar; cook slowly until rhubarb is soft. Combine 1/4 cup sugar, cornstarch, egg yolks, milk and salt in a bowl. Add to rhubarb; cook until thick. Pour into pie shell. Bake at 350° for 10 to 15 minutes.