HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place potatoes, butter, eggs, onion, salt and paprika in a bowl and mix well. Place in a well-greased baking dish and pour milk over top. Bake for 40 minutes. Sprinkle with cheese and bake until cheese is melted and lightly browned. Makes 6 servings.
Preheat oven to 350°. Grease and flour a 9-inch round pan. Blend 1 1/2 cups sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts. Add salt and flour and mix well. Spread batter evenly into pan. Sprinkle with almonds and sugar for garnish. Bake for 30 to 35 minutes. Makes 8 servings and tastes best after chilling in refrigerator.
Bake cake according to package directions in two 8-inch cake pans. Cool. Cut two layers in half so you have four thin layers. Mix sour cream, sugar and coconut. Reserve one cup; use remaining mixture to put layers of cake together. Wrap layers airtight and refrigerate for 3 days. Mix Cool Whip with the 1 cup reserved mixture. Ice cake and serve!
Wash roast off and pat dry. Cut slits in roast on both sides. Pat cider vinegar on both sides of roast to tenderize. Salt and pepper to taste. Brown roast on both sides in roasting pan sprayed with Pam. Add water to cover roast.
Pierce a hole in each potato. Microwave potatoes approximately 3 to 5 minutes for each potato, depending on size. Let potatoes stand for 5 minutes or until they can be handled. Split and hollow the potato out. Mash and whip the inside of potato with the remaining ingredients except for cheese. Fill potato shells with potato mixture. Top with cheese. Microwave approximately 30 seconds for each potato or until cheese is completely melted.
Heat water, milk and shortening to 120°. Add dry ingredients. Mix well. Add egg. Mix by hand. Stir in grated cheese and 1 more cup of flour. Batter will be stiff. Let rise 30 minutes. Spoon into greased muffin pans. Cover. Raise 30 minutes. Bake at 400° for 15 to 20 minutes.
Cook meat with bell peppers, onion and seasonings. Drain meat, then add to Ragu sauce and cook on low. Cook noodles according to package directions. Grate cheeses and keep in separate bowls. Spray a large casserole dish with Pam, then layer bottom with noodles. Add one egg, salt and pepper to cottage cheese. Mix cottage cheese and meat sauce together. Layer noodles with meat sauce. Put a little of each cheese on top of meat mixture. Put a layer of noodles on top of cheese. Alternate ingredients until dish is full. The last layer should end with the cheese. Bake lasagna at 375° until cheese is melted. Enjoy!
Combine in bowl. Form a ball. Roll in extra jar of dried beef or chopped pecans. Serve on crackers.
Cream together shortening and sugar. Mix in eggs, buttermilk and vanilla. Stir in salt, soda, baking powder and flour. Add bananas and mix well. By hand, stir in nuts. Grease and flour two loaf pans or 1 Bundt pan. Bake at 350° for 45 minutes.
Brown hamburger and drain. Put in crock-pot and add cheese and sauce. Heat thoroughly. Serve with tortilla chips.
Beat eggs with electric mixer for 30 seconds. Add cooled, melted butter and remaining ingredients. Beat just until blended. Pour into pie shell and bake for 35 minutes in 350° oven.
In one bowl, put crackers, sugar and nuts. In bigger bowl, put egg whites, brown sugar and vanilla; beat in. Add ingredients of first bowl and stir. Put in buttered pan. Bake at 350° for 25 minutes. Top with Dream Whip.
Preheat oven to 350°. Combine sour cream and beans in food processor until almost smooth. Stir in 1/4 cup cheese, chilies, onions, chopped cilantro and cumin. Set aside. Combine 1/3 cup enchilada sauce and water in small non-stick skillet over med-low heat. Spray 11 x 7 baking dish. Dip one tortilla in sauce mixture to soften; transfer to plate. Spread 1/4 cup bean mixture down center of tortilla. Roll up. Place seam side down in baking dish. Repeat with remaining tortillas. Add remaining sauce to pan. Cook 1 minute. Spoon over enchiladas. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
Start oven at 325°. Cut onion, celery and green pepper coarsely. Chop leftover beef in small cubes. Cook beef in 1 tablespoon butter for several minutes, until brown and transfer to a medium size casserole. Put remaining butter in pan; toss in chopped vegetables and cook until limp. Stir in mushroom soup, water, salt and pepper. Mix with the beef. Cover and bake 30 minutes. (Remove cover and sprinkle surface with Chinese noodles and bake 10 minutes longer.)
Mix in bottom of 9 x 13-inch cake pan. Bake at 300° for 30 minutes. Cool.
Melt margarine in sauce pot. Add sugar and vinegar. Bring to boil. Add remaining ingredients except Texas Pete. Add black pepper to taste. Add Texas Pete to taste. Some like it hot, some like it mild. Bring to boil, stirring constantly. Reduce heat; simmer until served.
In a bowl, mix dry ingredients. Add lemon juice and vinegar and mix well. Add egg, unbeaten. Add 1/3 cup of oil and beat with beater until mixture begins to thicken (1 minute). Add 1/3 cup more oil and continue beating (1 full minute). Add last 1/3 cup of oil and beat 1 minute.
Mix milk and peanut butter. Add Bisquick and vanilla. Mix. Shape into balls; roll in granulated sugar. Mash with fork and bake at 350° for 6 to 8 minutes. You can bake in shape of a ball. Immediately upon removal from oven, add 1 Hershey's Kiss to each. Store in covered container.
Mix pretzels, margarine and 3 tablespoons sugar in bowl. Press into 9 x 13-inch baking pan. Bake at 400° for 8 minutes. Remove from oven and allow to cool. Beat cream cheese and 1 cup sugar in mixer bowl until light and fluffy. Fold in whipped topping. Spread over pretzel layer. Dissolve Jell-O in boiling water; stir in strawberries. Pour over cheese layer. Chill and serve.
Blend mayonnaise, milk, eggs and cornstarch. Stir in chicken and cheese. Salt and pepper. Mix well. Pour in crust. Bake at 325° for 40 minutes. Let stand 10 or 15 minutes.
Sift dry ingredients into bowl. Cut in shortening until like coarse crumbs. Make a well; add milk all at once. Stir quickly with fork until dough follows fork around bowl. Turn onto lightly floured surface (dough should be soft). Knead gently 10 to 12 strokes. Roll or pat dough 1/2-inch thick. Dip cutter in flour; cut dough straight down - no twisting. Bake on ungreased baking sheet at 450° for 12 to 15 minutes. Makes 16.
In skillet, brown beef and onion; drain. Stir in tomato sauce, parsley, mushrooms, pepper and oregano; set aside. Unroll one package of rolls. Place the 8 sections of dough together. Roll a 12-inch square to fit into a 9-inch pie plate; trim.
Combine margarine, Worcestershire sauce, pepper sauce and seasoned salt; mix well. Pour cereal, nuts, pretzels and cheese crackers into large zipper bag. Pour margarine mixture over cereal mixture inside zipper bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large microwave safe bowl. Microwave on high 5 to 6 minutes, stirring thoroughly every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in air tight container. Conventional oven: Preheat oven to 250. Follow steps 1 and 2 above. Pour contents of bag into open roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store as directed above.
Grease baking dish. Remove biscuits from can and separate. Put mixture of sugar and cinnamon in a plastic bag. Put one biscuit at a time in bag and shake. Place on pan, not touching. Bake as directed on biscuit container.
Mix and bake in 2 pie shells. Bake at 350° for 40 minutes.
Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon; set aside. Combine eggs, sugars, oil and vanilla. Beat at medium speed and slowly add flour mixture. Add zucchini, apples and pecans, stirring into mixture thoroughly. Pour into greased and floured loaf pans and bake at 350° for 50 to 55 minutes. Cool in pans 10 minutes, remove and cool completely.
Cook apples until done. Mix with spice, sugar and margarine. Roll biscuits out thin. Put heaping tablespoonful of apples on half and turn the other half over and seal edges with a fork. Prick top with fork. Put in hot frypan with cooking oil and fry until brown. Turn and brown the other side.
Blend flour and enough water to make a smooth paste over low heat. Add cinnamon and sugar, stirring constantly. Add applesauce, heating thoroughly. Stir in apples. Chill, preferably overnight, to thicken.
Preheat oven to 225°. Mix peanuts, pretzels and cereals in 9 x 13-inch baking dish. Combine butter, Worcestershire sauce and seasoned salt in small saucepan. Heat over low heat until butter is melted and mix well. Pour over cereal mixture. Toss to mix well. Bake for 1 1/2 hours, stirring every 20 minutes. Cool. Store in airtight container. Yields 12 cups.
Mix margarine, eggs, onion, broccoli, cottage cheese and cornbread mix together. Bake at 375° for 15 to 20 minutes until done.
Put dry ingredients in pot and mix. Add eggs. Mix. Add milk. Mix and cook over medium heat to low heat until thick, stirring constantly. When thick, pour over pre-prepared layers of bananas and wafers. Allow to stand and cool for at least 20 minutes.
Brown beef. Add onions, green peppers and celery. Simmer soups and cheese until cheese is melted. Add noodles and beef mixture. Turn into greased casserole. Bake, uncovered, at 350° for 30 minutes. Serve with bread and salad. Yields 10 servings.
Preheat oven to 350°. In bowl mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Turn into greased 9 x 5-inch loaf pan. Bake for 55 minutes. Cool on rack 15 minutes and remove from oven.
Preheat oven to 350°. Mix all ingredients, except peaches and cinnamon. Beat for 3 minutes. Take half of mixture and put in 8-inch baking dish coated with Pam spray. Drain and chop peaches. Place in dish on top of mixture. Top with remaining mixture. Sprinkle with cinnamon-sugar, if desired. Bake for 35 minutes. Serve warm or cold. Makes 8 to 10 servings.
Cut steak into serving size pieces. Dredge in flour. Sear or brown in skillet with small amount of oil. Place in a roaster. Add mixture made from soups and water. Cover with foil and bake at 350° for 2 hours.
Mix graham cracker crumbs and 1/2 cup melted margarine in bowl until crumbly. Press into 9 x 13-inch dish. Combine eggs, confectioners sugar, 1/2 cup margarine and vanilla in mixer bowl. Beat for 15 minutes. Spread over graham cracker layer. Slice bananas lengthwise. Layer bananas, pineapple and whipped topping over top. Sprinkle with nuts. Place cherries on top to make it pretty.
Cook macaroni according to package directions; drain, rinse and set aside. Combine all remaining ingredients except paprika. Add macaroni and stir well. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with paprika and bake at 350° for 45 minutes.
Saute onions and green peppers (large dice) in 1 1/2 tablespoons olive oil and 1 tablespoon chili powder. Remove. Brown meat in 1 1/2 tablespoons olive oil. Add minced garlic the last 4 minutes with 1 tablespoon chili powder. Add all other ingredients including onions and green peppers, except extra bean juice. Simmer over low heat 1 to 2 hours, adding bean juice as needed.
Mix and divide into two balls; put in two pizza pans, well-greased and floured. Bake about 10 to 15 minutes. Cool and cover with large Cool Whip. Add strawberries, red grapes, white grapes, bananas, pineapple or any other fruit you like. Mix fruit in colors to make it pretty.
Sprinkle with bread crumbs and Parmesan cheese. Bake 1 hour at 350°.
Melt margarine in 13 x 9-inch baking pan. Mix flour, sugar, baking powder, salt and milk together. Pour over melted margarine. Top with fruit (cherries, peaches or any kind preferred). Bake at 350° for 30 minutes.
Pre-measure ingredients. Melt marshmallows over low heat (or microwave on High 2 to 3 minutes) until smooth. Remove from heat. Add Molly McButter sprinkles. Mix well. Add cereal; stir in quickly until well coated. Press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into squares. Yield: 24 treats.
Preheat oven to 350°. Grease two large cookie sheets; set aside. In a medium bowl, mix all ingredients with a spoon until well blended. Drop by rounded teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes, until golden at edges. Remove immediately from cookie sheets and cool on wire racks. Add cherry half right before baking, if desired. Contain 60 calories each.
Mix all together. Layer half of lettuce, half of sour kraut, dill pickle and parsley mix, half of roast beef, half of Swiss cheese and spread with half of the dressing. Repeat layers and serve sprinkled with rye croutons or with toasted slices of rye bread.
Beat egg well; add sugar and salt, add scalded milk to mixture. Add vanilla and pour mixture into six buttered custard cups. Sprinkle with nutmeg. Set cups in pan filled with water sufficient to reach about three-fourth around the cups.
Preheat oven to 350°. Combine sugars and shortening. Cream well. Add eggs and vanilla. Add flour, baking soda, baking powder and salt. Mix well. Stir in oats, then chocolate chips and nuts. Drop by heaping teaspoonfuls on lightly greased cookie sheet. Bake in preheated oven for 12 to 14 minutes. Cool slightly on cookie sheet, then remove to finish cooling. Makes about 6 1/2 dozen cookies.
Mix all ingredients together and pour into greased bread pans. Bake at 350° for about 1 hour or until done. Makes 2 loaves.
In skillet, cook meat with chopped onion. Spoon off fat. Add beef broth, mushroom soup and 1/2 cup water. Cover and heat to boiling. Reduce heat. Add uncooked noodles and sour cream. Simmer 10 minutes or until noodles are tender, stirring often.
Mix the above together and let stand for 10 minutes. In large mixing bowl sift 4 cups flour (Pillsbury). Add the above mixture to flour to make dough that can be handled. (On very humid days the dough may need more flour.) Spread 1 cup sifted flour on board or counter top. Rub some on hands and knead for approximately 8-10 minutes. (If bread remains sticky a little more flour maybe added.) Lightly grease a large mixing bowl with oil. Put dough in mixing bowl, smooth side down. Turn to lightly grease the top. Cover with towel and put in draft free place and temperature of 80-85 degrees. Let rise about 3 hours. Knead batter down, Pinch rolls about the size of golf balls. Put in greased pans. Let rise again, about 2 to 3 hours. Bake at 325 or 350 degrees approximately 20 minutes.
Dredge chicken in flour; reserve remaining flour. In skillet, brown chicken in butter over medium heat for about 15 minutes. Place on platter; keep warm. Add reserved flour to skillet; brown slightly, stirring constantly, with wire whisk. Add beef consomme, wine, butter and Blue cheese. Bring to a boil, reduce heat and simmer 5 minutes. Spoon sauce over chicken to serve. Garnish with slivered almonds.
Sift together the flour, baking powder, salt, sugar and 2 tablespoons cocoa. Set aside. Combine melted shortening, milk, vanilla and nuts. Add to dry ingredients. Mix until well blended. Spread in ungreased 8 x 8 x 2-inch pan. Combine the brown sugar, cocoa (4 tablespoons) and hot water. Pour over top of batter. Bake in moderate oven at 350° for 45 minutes. Cut into squares and serve warm or cold. Turn the inverted squares with chocolate "lush" from bottom of pan.
Mix ingredients together. Store in airtight container. Mix 1 tablespoon plus 1 teaspoon mix with 1 cup hot water.
In 400° oven, cook slices of squash and zucchini on a baking sheet for 10 minutes. Decrease oven temperature to 350°. Mix squash, onion and herbs in a bowl, then layer mix in a large casserole dish with sour cream and cheeses. Mix bread crumbs with butter and sprinkle on top. Bake 45 minutes to one hour.
Mix melted butter and crumbs together. Press into pan. Put nuts on top of crust. Put dates next. Put coconut next. Pour milk over this. Bake 30 minutes at 300°.
Cook hamburger meat well and drain. Cook 1/2 package of medium egg noodles until soft and drain. Add meat and noodles in mixing bowl. Stir and add 1 can cream of mushroom soup, salt and pepper to taste. Pour into large casserole dish and bake at 325° for 30 minutes.
Heat oven to 350°. Halve squash and remove seeds. Bake, cut side down, in pan, containing 1/2-inch of water. Remove from oven when tender, but not too soft. Scoop out of shell into blender; cool slightly, then add sour cream, butter, onion and seasonings. Cover and blend until smooth. Mound into shells. Return to pan with 1/2-inch water. Top with slices of your favorite sausage and bake for 10 minutes. Place under broiler and brown.
Mix the ground beef, rice, onion, salt, pepper and egg until well blended. Trim off thickest part of stem from cabbage leaves. Divide meat mixture into 12 portions. Wrap each in a leaf, fastening with toothpicks. Brown cabbage rolls in oil. Add contents of 2 cans of tomato sauce and 1/4 cup water. Cover; simmer for 40 minutes. Makes 6 servings at 315 calories per serving.
Put chicken in larger container (like a 5 gallon plastic pail). Pour brine (water, canning salt, tender quick and liquid smoke) over it and leave in brine for 24 hours. Turn chicken end for end a few times during brining time. Rinse off. Dry off. Put breast side down on rack. Roast for 1 hour at 350°, then turn oven down to 250° until done.
Combine first 5 ingredients in large pan. Make a mixture of other ingredients and pour over first mixture. Heat in 250° oven for 1 hour, stirring occasionally.
Brown pork chops in bottom of deep wall cooker. Add juice, onion, pepper, salt and rice. When steaming, cut to low heat for about 45 minutes.
Drain the oil from salmon. Remove skin and bones; crumble the salmon and add gradually to seasoned hot milk. If thickening preferred, make a thin paste with the flour and add.
Combine all the beans that have been drained with the pepper and onion. In a small bowl, combine the vinegar, sugar, oil and salt. Turn over beans and other ingredients. Refrigerate overnight, stirring several times.
Shred unpeeled zucchini to measure 2 cups. Spread on paper toweling to drain for 10 minutes. Lightly blot top. Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend zucchini into egg mixture alternately with flour mixture. Do not overblend. Fold in nuts. Spoon into lightly greased muffin cups. Bake at 375° for 20 minutes or until muffins test done. Store extra muffin batter, tightly covered, in refrigerator up to 1 week. Good served with egg entrees or fruit salad.
Brown hamburger and bacon. Add onions, catsup, brown sugar, salt, dry mustard, vinegar, pepper and celery salt. Add all cans of beans. Mix well. Bake at 350° for 40 minutes, covered. Uncover to dry out toward end of baking time.
Crust: Mix together flour, brown sugar, oleo or butter and oatmeal. Spread half of crust on bottom of 9 x 13-inch cake pan. Spread rhubarb over crust mixture.
Mix raisins, nuts, coconut and vinegar. Let stand. Combine butter, sugar and eggs. Beat until thick. Stir in raisin mixture. Pour mixture into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Cream butter gradually. Add sugar. Beat well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt. Add to creamed mixture, alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes, or until cake tests done. Cool.
Preheat oven to 400°. Heat olive oil and saute onion and garlic. Add zucchini, mushrooms, red pepper and seasonings. Stirring constantly, saute until vegetables are tender-crisp. In a bowl beat eggs; add 2 ounces cheese and the sauteed vegetables, stirring to combine. Grease 8-inch square baking dish with olive oil. Transfer the mixture to baking dish and sprinkle with remaining cheese. Bake at 400° for 25 to 30 minutes.
Wet chicken with water, or dip in melted margarine. Salt and pepper to taste; roll in crushed cheese crackers. (I crush mine in the blender.) Place loosely in baking dish. Cover with plastic wrap; microwave at High (10) for 15 to 20 minutes.
Heat oven to 350°. In a large bowl, mix together crumbs, apple, orange and raisins. Melt butter in a saucepan over moderate heat (about 250°). Add onion, green pepper and celery. Cook until onion is lightly browned. Pour over crumb mixture and add the salt, sage, nutmeg and pepper. Stir with a tossing motion to mix well. Sprinkle pork chops lightly on both sides and in pockets with additional salt. Stuff each pocket with about 1/3 cup of the stuffing mixture. Secure openings with toothpicks. Heat oil in a large skillet over moderately high heat (about 350°) and brown chops on all sides, adding a little more oil if necessary.
Preheat oven to 450°. Mix baking mix, milk and cheese until a soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes. Mix butter with garlic powder; brush over warm biscuits before removing from baking sheet. Makes 12.
Blend cream cheese, sour cream, lemon juice and taco seasoning; spread on large plate. Top with green pepper, lettuce, tomato and cheese. Serve with taco chips.
Cook the first four ingredients. Add vegetables and cook until tender. Add 2 cans cream of chicken soup and 1 pound Velveeta cheese. Do not boil, but heat thoroughly.
Stuff eggs into tomatoes. Stuff tomatoes into chickens. Stuff chickens into lambs. Stuff lambs into camel. Roast until tender. Serves 150 people.
Mix butter, sugar, cocoa, milk and salt. Bring to a boil. Boil for 3 minutes. Mix oats, coconut, vanilla, peanut butter and nuts. Stir into chocolate mixture. Drop by spoon onto wax paper. Allow to cool. Makes 4 to 5 dozen.
In skillet, cook onion and bacon until bacon is crisp and onion is tender, but not brown. Drain. In a 1 1/2-quart casserole, combine onion mixture, garbanzo beans, lima beans, pork and beans, kidney beans, brown sugar, catsup and vinegar. Bake, covered, in a 375° oven for 1 hour. Uncover and cook 10 minutes more or until desired consistency.
Cook the vegetables until tender and drain well. Mix together the vegetables, mayonnaise, cheese and onion. Pour into casserole dish. Melt margarine and mix with crackers. Sprinkle over casserole. Bake at 400° for 20 minutes or until crackers are brown.
Cream butter and sugar. Add egg yolks, one at a time, slowly and mix well. Add milk, vanilla and crackers. Mix in baking powder and then add nuts. Mix thoroughly. Beat egg whites stiff and fold in cracker mixture. Spray cupcake pan with Pam or a no sticking spray. Fill cups about 1/2 full and bake in a 325° to 350° oven for 15 to 20 minutes, according to your oven.
Mix together and pour into ice cream freezer. Fill remainder of can with fresh milk. Makes 1/2 gallon.
Melt cheese in a double boiler; add sausage and mix well. Pour into a large mixing bowl; add Bisquick (mix well with hands if needed). Roll into small balls (3/4-inch diameter). Bake at 350° for 15 to 20 minutes. Serves 12.
Cream the butter; add sugar gradually, creaming until light and fluffy. Beast in eggs, one at a time. Stir in vanilla. Sift dry ingredients; add to creamed mixture gradually. Chill dough for 3 or 4 hours or overnight.
Dissolve Jell-O and pineapple. Bring to a full boil. Cook 1 minutes. Place in refrigerator until thick. Add the buttermilk and mix well. Return to refrigerator until thick. Remove from refrigerator. Add Cool Whip and mix well. Serve with meal.
Preheat oven to 350°. In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-quart baking dish. Bake, uncovered, for 40 to 45 minutes or until top is lightly golden. Serve warm.
Add enough canned milk (1/3 cup) to moisten mixture. Mix well. Make into a loaf. Place strips of bacon over top. Bake at 275° for	1 1/2	hours, or until done. Cover with ketchup and mushroom soup, if desired.