HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Mix ahead and let set overnight. Put cracker crumbs or potato chips on top when ready to bake. Bake 1 hour at 350°.
Boil water and sugar 20 minutes. Add cranberries; add jello and stir well. Add pineapple, celery and nuts. Chill.
Drain peas, reserving 1/4 of liquid. Mix all ingredients in a saucepan. Cook until cheese melts. Serves 8.
Dressing should be mixed by putting ingredients in tightly covered jar and shaking vigorously until blended. Cover salad and chill several hours or overnight before serving. Spoon dressing over the tomatoes occasionally.
Mix graham cracker crumbs, Equal and melted butter. Spread in pan. Bake at 350° until toasty, 10 to 15 minutes. Layer Jell-O, yogurt, banana and fruit spread. Top with crushed pineapple.
Preheat oven to 350°. Grease sides and bottom of a 9 inch round or square casserole dish with 1 tsp. butter. Set aside. One at a time, peel potatoes, grate coarsely and place in a bowl of cold water until all potatoes have been grated. Drain potatoes, squeezing out water. Transfer to mixing bowl; add onions, cheese, garlic, egg, sour cream, butter, salt and pepper. Mix well. Spoon mixture into prepared pan. Pat corners with spoon. Bake for 1 hour.
Cook ham. Add butter and cook celery and onions until tender. Add flour and water. Add the potatoes and seasonings; cook until done. Add the frozen peas and corn. Cook only until done. Add milk and heat to serve. Serves 6 to 8.
Place strips in shallow dish. Combine lemon juice, soy sauce and salt (3/4 teaspoon). Pour over chicken. Cover and marinate about 30 minutes. Combine flour, pepper, salt and paprika. Flour chicken and fry in hot oil until golden brown.
Heat oven to 350°. Melt butter in 2-quart saucepan. Stir in all remaining ingredients. Spread into greased 9-inch square baking pan. Bake for 20 to 25 minutes or until set. Cool completely, then cut into bars.
Bake crust only to very light brown. Sprinkle with cheese and the bacon that has been cooked and crumbled. Put remainder of ingredients in mixer and beat until blended. Pour over cheese and bacon. Bake at 325° for 35 to 40 minutes or until set in center.
Combine honey, egg yolks and butter until smooth. Add milk, corn, salt and pepper. Fold in egg whites. Bake in casserole dish for 45 minutes at 350°.
Preheat oven to 350°. Grease and flour a Bundt pan. Sprinkle 1/2 cup of almonds over bottom of pan. Combine remaining ingredients in a large bowl of electric mixer and beat at high speed until smooth and creamy, about 10 to 12 minutes. Pour batter into prepared pan. Bake until toothpick is clean when poked in the center. Put on cooling rack and serve.
Soften gelatin in cold water. Add hot water and lemon juice. Mix other ingredients together and add to gelatin. Pour in mold or pan. Refrigerate.
Dissolve yeast in water. Add sugar, salt and lard and mix enough flour for stiff dough. Let rise. Work down and rise second time. Work down; put in pans. Let rise and bake. Let dough double its size each raising. Keep in warm place. These buns can be made in five hours. Makes 24 bun size. Do not all have to be baked at once.
Mix ingredients in order given, stirring well after each addition. Cook over low heat until thick and smooth, stirring constantly. Cool before adding to salad.
Dump stewed tomatoes in a bowl and mash them up with your hands. You may use fresh tomatoes, if you wish. Now add all other ingredients and mix. You can add more or less of each to your taste. If you like it hot, add jalapenos.
Brown hamburger. Add onion and mushrooms when hamburger is almost browned. Add garlic powder, wine or water, salt, pepper, lemon juice and consomme. Cover and simmer 15 minutes. Add noodles. Cover and simmer for 5 minutes. Mix in sour cream; pour in serving dish and garnish with parsley. Serves 4.
Combine the first 4 ingredients together, then combine all other ingredients together. Mix all together and put on an ungreased cookie sheet. Make cookies the size of a walnut and mash with a glass dipped in sugar, or you can frost them when baked. Bake at 375° for 8 to 10 minutes. Best taken out at 8 minutes; they look like they're not done, but will be just fine.
In a saucepan, mix flour, cocoa and sugar. Add egg yolks and milk. Cook until thick. Remove from heat and stir in vanilla and butter. Pour in pie shell and top with meringue if desired. Bake at 375° until brown.
Scrub potatoes and cube into salad size pieces. Combine butter, soup mix and rosemary. Combine onion mixture and potatoes; toss lightly. Arrange in dish; cover and bake at 350° for 1 hour.
Brown ground beef and drain it. Add together ground beef, tomato juice and beans (one can if you don't like beans) in a one-gallon pan. Bring to a slow boil, lower to a simmer. Add chili powder according to own taste. Mix together well.
Combine oil, butter or magarine in large pan with garlic (minced); add chicken and saute but do not brown. Cook (microwave) broccoli while chicken is sauteing until broccoli is al dente. Keep broccoli warm. Cook spaghetti. When chicken is cooked, remove from stove. In a large bowl layer chicken mixture, broccoli, spaghetti and generous amounts of grated Parmesan cheese, repeat. Takes approximately 30 minutes from start to finish.
Stir only these 4 ingredients together. Roll in ball, 1-inch in diameter. Flatten with fork. Bake on greased sheet at 375° for 10 to 11 minutes until light golden brown. Makes about 30 cookies.
Mix all ingredients together and simmer for 15 minutes. Can be doubled and tripled. Keeps a long time in a glass jar in refrigerator because of vinegar base.
Preheat oven to 350°. In medium saucepan, melt caramels in 1/2 cup evaporated milk over low heat, stirring constantly until mixture is smooth. In large bowl, combine cake mix, butter and remaining 1/2 cup evaporated milk. Beat on low speed to blend. Press half of batter into bottom of greased 9 x 13-inch baking pan. Bake for 8 minutes. Remove from oven and let cool slightly (about 15 minutes). Sprinkle chocolate chips evenly over surface. Pour caramel mixture over chocolate chips and sprinkle nuts over caramel. Return to oven for 18 to 20 minutes. Cool and then refrigerate at least 1 hour before serving.
Preheat oven to 350°. Grease and flour 8-inch pan. Melt butter and chocolate in saucepan over low heat. Remove and cool. Beat eggs in medium bowl until light. Add brown sugar, beating well. Blend in chocolate mix. Stir in flour and vanilla. Spread batter into pan. Bake for 30 minutes.
Cream together sugar, shortening, egg, peanut butter, milk and vanilla. Add flour, soda and salt; mix well. Place on cookie sheet, flatten and crisscross with a fork and place an unwrapped Hershey's Kiss on top in the center of each cookie. Bake in a 375° oven for 10 to 12 minutes.
Cook brown rice according to package directions, omitting the butter. Put rice in large bowl and let cool. While rice is cooling, drain the pineapple tidbits, reserving the juice. Then stir drained pineapple bits, chicken (or turkey), celery, green onions and almonds into the rice. Combine 1/4 cup pineapple juice, mayonnaise, chutney and curry powder, mixing well. Stir into rice mixture. Chill at least 4 hours. Makes 6 main dish servings.
Slowly melt together chocolate chips and butter. Remove from heat and add eggs. Mix thoroughly. Add pecans, cool. Then add marshmallow; stir well, to coat. Sprinkle powdered sugar on three pieces of wax paper. Divide mixture into three parts, put a part on each paper and stretch the mixture into a long small roll. Put some sugar on top of each roll to cover completely. Roll waxed paper around mixture and refrigerate until firm, several hours, or overnight. Slice to serve.
Mix all ingredients, except shrimp, together. Drain shrimp, crumble and fold into mixture. Pour into mold. Refrigerate at least 2 hours. Serve on a bed of lettuce with party rye or pumpernickel bread slices.
Beat the eggs and add sugar, pumpkin and lemon juice. Mix flour, baking powder, cinnamon, ginger, salt and nutmeg. Fold dry ingredients with pumpkin mixture. Spread on greased and floured 15 x 15 x 1-inch pan (cookie sheet). Sprinkle with finely chopped pecans (optional). Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll up in towel and let cool. Unroll and spread on filling. Roll up without towel. Wrap and refrigerate or freeze.
Wash squash, but do not peel. Trim ends. Cut squash into 1/2-inch slices; halve or quarter to make pieces uniform in size. Pack raw squash tightly into clean standard canning jars to within 1-inch of top. Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to within 1/2-inch of top with boiling water. Adjust jar lids and bands.
In a large skillet, heat 2 tablespoons oil and saute rice until golden brown. Combine soup mix and water and stir into rice. Cover and simmer 30 minutes or until liquid is absorbed. In another skillet, heat remaining oil and saute shrimp quickly about 1 minute. Add eggs, stirring constantly, and cook 1 to 2 minutes. Add salt, pepper and soy sauce. Stir shrimp-egg mixture into soup-rice mixture; heat 2 to 3 minutes. Serve topped with green onions.
Combine sugar, flour and salt in saucepan. Gradually stir in milk and cook over medium heat until bubbly, stirring constantly. Cook and stir 2 minutes and then remove from heat. Stir small amount hot mixture into egg yolks and return to saucepan. Continue to cook and stir 2 minutes. Remove from heat; add butter and vanilla. Sprinkle flaked coconut over bottom of pastry shell. Add 1 cup of coconut to cooked mixture and pour into cooled pastry shell. Spread meringue atop pie. Top with remaining coconut (approximately 1/3 cup) and bake at 350° for 12 to 15 minutes. Cool and serve. You may substitute whipped topping for meringue but do not bake.
Heat oven to 375°. Grease a 9-inch round cake pan. In a small bowl, combine sugar, nuts and cinnamon. Separate dough into 20 biscuits. Dip biscuits in melted butter, then in sugar mixture. Arrange biscuits in prepared pan, overlapping 15 biscuits around outer edge of pan. Overlap remaining five biscuits in center. Place an apple slice between biscuit. Bake for 25 to 35 minutes or until golden brown.
Quarter cabbage and cook in small amount of water until tender, then pour off any water left on it. Chop fine. Saute celery, bell peppers (chopped) and	garlic	in 1 to 2 tablespoons butter or oil, slowly, until tender (about 30 minutes). Add this to finely chopped cabbage, pour in cream and grated cheese. Mix well and put into buttered casserole. Sprinkle grated bread crumbs on top. Bake	at 325° for 25 to 30 minutes. Serves 6 to 8.
Beat egg whites, add rest of ingredients and mix well. Bake in 10 x 12-inch pan at 375°.
Beat egg whites until stiff. Gradually add sugar and other ingredients. Spread into a buttered pan. Bake for 30 minutes at 350°. When cool, top with Cool Whip.
Combine jello, sugar, water and cinnamon candies; boil until candy dissolves. Drain crushed pineapple. Use pineapple juice and enough cold water to make 1 1/2 cups. Add to jello mixture. Cool until partially set. Add apples, nuts and pineapple. Refrigerate until firm.
Place all ingredients in blender and blend until smooth and frothy. Serve immediately. Good lunch substitute. Contains 198 calories!
Preheat oven to 350°. Butter a loaf pan. Combine all the ingredients in a large bowl. Pat into the loaf pan and bake for 45 minutes.
Melt butter; add flour. Add milk, stirring constantly, until thick and smooth. Over low heat, add egg yolks and slowly add grated cheese until melted. Remove from heat. Beat egg whites until stiff; fold in cheese mixture. Pour into unbaked pie shell and bake at 400° for 15 minutes, then turn down oven to 375° and bake until golden brown, about 25 minutes more, or until knife comes out clean.
Preheat oven to 400°. Mix together all dry ingredients, then add oil, egg and water. Mix quickly but well. Spoon half of the batter into 12 greased muffin cups, filling them about 1/3 full. Drop about 1 teaspoon of jam into center of each. Spoon rest of batter into cups. If desired, sprinkle tops with a little cinnamon sugar. Bake near center of oven at 400° for 20 to 25 minutes.
Shape hamburger into patties. Place meat in bottom of oven proof Dutch oven. Add a layer of sliced, raw, peeled potatoes. Then add a layer of onion, sliced in rings. Salt and pepper. Repeat with hamburger patties, potatoes and onion until Dutch oven is filled. Cover Dutch oven with foil. Bake at 325° to 350° for 30 to 45 minutes. Time may vary according to size of hamburger patties and thickness of potato slices.
Blend Crisco and sugars. Beat in vanilla, water and egg. Sift remaining dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in M&M's candy. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes about 3 dozen 2 1/2 inch cookies. For additional color, press M&M's candies into cookies before baking.
Combine sugar and oil. Add eggs. In a separate bowl, sift flour, spices, baking soda and salt together. Add this to sugar mixture, alternating with buttermilk. Add nuts and baby food. Mix well. Bake in a Bundt pan for 1 hour at 325°.
Mix all together except cheese. Pour 1/2 of batter in greased, large iron skillet. Sprinkle with 1 cup of cheese. Pour rest of batter in skillet and top with remaining cheese. Bake at 350° for 45 minutes.
Mix margarine and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough by teaspoon on a greased baking pan. Bake at 350° for about 15 minutes, until lightly browned.
Melt butter in 9 x 9-inch glass pan. Combine remaining ingredients in mixing bowl. Add butter to corn mixture and return to casserole. Bake at 375° for 30 minutes or until knife inserted in center comes out clean.
Preheat oven to 350°. Combine all of the ingredients except bacon strips; mix well. Pour mixture into a large baking dish or pan. Cover with strips of bacon. Bake 30 minutes and reduce heat to 325°. Continue baking until bacon strips are brown, crispy and glazed. Serves 6 to 8.
Drain marinade from 1 jar artichokes into a pan. Add chopped onion and garlic. Brown until onion is soft. Beat eggs with fork. Add all ingredients in small bowl and mix. Put ingredients in a 9 x 7-inch greased pan and bake at 350° for 30 to 35 minutes until golden brown.
Mix oil, flour and salt together. Add water as needed to form a stiff dough. Roll out in circles 3 inches in diameter and 1/8 inch thick. Deep fry in piping hot vegetable oil, turning once. The bread will puff up. Fry one at a time.
Sift dry ingredients together; add vegetable oil, milk and egg. Mix. Drop on cookie sheet or roll out and cut in squares or use cookie cutter. Bake at 450° for 10 to 15 minutes.
Cream together butter and garlic. Stir in bread crumbs, parsley and dry sherry. Taste and add more seasoning, if you like: salt, Worcestershire, mace or nutmeg. Spread the shrimp in a shallow baking dish. Dot with the butter mixture. Bake 25 minutes at 400°. Serve 4 or 5.
Bring sugar and milk to a boil. Boil 5 minutes. Remove from heat and add chips, butter, marshmallow cream and vanilla. Stir until smooth. Add nuts. Pour into buttered pan. Allow to cool completely before cutting.
Brown the ground beef in skillet with onions and green peppers. Preheat oven to 350°. Pat in baking dish. Bake until bubbling hot. Sprinkle with Cheddar cheese; bake about 5 minutes.
Mix all together but egg whites. Beat them and fold into mixture. Chill; sprinkle with nutmeg.
Melt margarine in a pot. Add mushrooms, onions and celery. Simmer until vegetables are soft. Add rice, water, teriyaki sauce and Spice Island. Bring to a boil and let simmer, covered, for 20 to 25 minutes. Serve as a side dish for chicken or turkey.
Dissolve roux in water over medium heat and let boil for 1/2 hour. Add cut up chicken, tasso, sliced sausage and vegetables. Bring to a boil. Lower fire to medium heat and cook until chicken and vegetables are tender, approximately 1 1/2 hours. Add green onions about 15 minutes before done and season to taste. Serve over cooked rice in soup bowls. Makes 6 to 8 servings.
Cook meat. Mix all ingredients and cook until warm. Serve over nacho chips and top with Mexican cheese.
Stir eggs, sugar, syrup, oleo and vanilla together. Stir in pecans. Pour into frozen crusts. Preheat oven to 350°. Bake for 50 minutes.
Butter 13 x 9 x 2-inch pan. In large bowl mix all the ingredients together. Pour into pan and dot with butter. Cook at 350° for 45 minutes. Top should be brown and middle firm. Serves 6 to 8.
Put first 3 ingredients in a casserole dish, place in 350° oven and cook for 15 minutes. Then add rice, 1 can consomme soup and one can of water; cook uncovered for 45 minutes. Then add 1 can consomme soup and cook covered 45 minutes. Last 15 minutes, put nuts on top. Pecans are a nice replacement for almonds, actually better.
Place ham cubes in a 2 1/2-quart glass (microwave-safe) casserole. Combine brown sugar, cornstarch, ginger and garlic powder in a 2-cup liquid measure. Stir in soy sauce and catsup. Pour over ham and stir to coat all of ham. Cook on High for 3 minutes. Add onion and green pepper. Cook on High for 4 minutes. Drain pineapple, reserving juice. To pineapple juice, add water to make 1 cup of liquid. Add vinegar and soy sauce. Stir in cornstarch. Pour over cooked ham. Cook on High for 6 to 7 minutes until sauce is thick. Add water chestnuts and mushrooms which have been drained and also pineapple chunks. Continue to cook on High for 2 to 3 minutes. Serve over hot rice. Makes 6 to 8 servings.
Mix the sifted flour, baking powder, sugar and dry milk together. Add enough water to handle (it should be a little sticky). Pour on floured table or board, then pat lightly until able to handle with flour. Cut squares or triangles about 3 x 4-inches and put small amount of meat in. Cover and crease together. Fry in skillet filled with hot oil until browned lightly on both sides.
Stew chicken breasts until tender. Remove from bone in pieces. Place in	casserole dish. Melt butter and pour over chicken. Mix together sour cream and soups, pour over chicken mixture. Sprinkle	Pepperidge Farm dressing mix on top and cook 1 hour at 375°.
Brown sausage; pour off fat. Add pepper, onion and celery (saute in sausage). Combine soup mixture, salt and almond or water chestnuts to sausage mixture. Pour into large Pyrex dish. Bake at 375° until hot (20 to 30 minutes). Can freeze before baking. Serves 10 to 12.
Brown ground beef in skillet over medium-high heat; drain fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes, or until bubbly. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Sprinkle cheese on biscuits. Bake 10 minutes or until biscuits are golden. Makes 6 servings.
Layer onions, tomatoes and cheese in pie crust. Combine liquid ingredients and spices and pour over onions and tomatoes. Bake at 350° for about an hour.
Mix all ingredients and put into large bowl. Add roast, chops or other meat and put into refrigerator. Meat can be cooked in this sauce. Can be easily thickened with cornstarch and served over rice or potatoes.
Preheat oven to 375°. Cook noodles according to package directions; drain. Saute beef until brown; season. Stir in tomato sauce. Combine cheeses, sour cream, onion and pepper. Spread half of noodles in a 2-quart buttered casserole. Cover with cheese mixture. Cover with rest of noodles. Drizzle melted butter over; cover with tomato-meat mixture. Bake for 45 minutes. Serves 6 generously.
Boil 3 or 4 pounds potatoes, whatever your baking dish holds. Boil enough to stick a fork into and they are partly done. Then drain. Put into baking dish. Layer the potatoes, salt, pepper, butter and cheese up to the top of the dish. Then, put your milk over that. Preheat oven to 350°. Bake for about 45 minutes.
Sift flour in large Tupperware bowl. Mix yeast in lukewarm water. Set aside to cool. Mix sugar, salt and add hot water and Crisco. Simmer until all is dissolved. Let cool.
Beat eggs 10 minutes. Mix sugar and eggs. Put chocolate and milk together on stove. Boil until thick. Add to sugar and eggs. Add vanilla, flour and baking powder and put into ungreased tube pan. Bake 1 hour. Turn upside down 1 hour before removing from pan. Bake at 350°.
Break cake into small pieces. Mix strawberries and pineapple. Layer cake, fruit and pudding in a clear glass bowl with straight sides. Repeat layers until bowl is almost full. Top with Cool Whip. Garnish with whole strawberries.
Cook chicken in water until tender, bone and cut up. Reserve broth. Put celery and onion in broth and cook until tender. Cook spaghetti noodles and add the chicken along with the onion and celery. Add mushrooms (drained), pimento and Velveeta. Place in large casserole dish and bake 45 minutes at 350°. Makes three 1-quart casseroles.
Butter 1 1/2-quart casserole. Arrange green chilies and Jack cheese in casserole. Beat eggs until thick and foamy. Add milk, flour and baking powder and beat until smooth. Pour over chilies. Top with 1 cup shredded Cheddar cheese. Bake, uncovered, for 30 minutes at 375° until set. Serve at once.
Place butter in an 8 x 8 x 2-inch dish. Heat on High 45 seconds to 1 minute or until melted. Blend in cracker crumbs. Press evenly against bottom of dish. Cook on High for 1 to 1 1/2 minutes. Sprinkle on chocolate morsels, coconut and nuts in layers in listed order. Pour condensed milk over all. Cook on High 3 to 4 minutes or until bubbling all over surface. Cool. Cut into bars.
Beat eggs until thick. Add sugar and continue beating until very thick. Add other ingredients and mix well. Chill until dough is stiffened, about 15 minutes.
Blend all ingredients and roll thin. Cut in 1 1/2-inch circles. Bake at 350° until they rise and fall. Spread with any jam and place another cookie on top of jam. Sprinkle with sugar.
Mix in order listed. Fill 5 ungreased 1-pound coffee cans a little more than half full of batter. Bake at 350° for 70 minutes. Cool in the cans. Snap plastic lids on for easy storage. This freezes very well right in the can.
Beat eggs; add milk, sugar, salt, pepper and corn. Mix. Mix cornstarch with a little water. Stir into corn mixture. Dot with butter. Bake at 350° for about an hour.
Cut meat off bone. Trim off excess fat. Cut into bite size pieces. Brown meat in fat at 325° in a 4-quart kettle or saucepan. Add the bone, water, salt, pepper, bay leaf and onion. Cover tightly and simmer 2 hours at 200° to 212°. Water should bubble gently during cooking. Add barley and let cook 30 minutes. Add vegetables and cook 30 minutes more. (Total time about 3 hours.) Yields 3 quarts. Serves 6 to 8.
Cream sugars and butter together. Then add next 8 ingredients. Mix well. Then add flour. When all mixed together add the Rice Krispies and chocolate chips. Bake at 350° for 12 to 15 minutes.
Coat meat with flour and 1 teaspoon salt. Brown meat in hot oil. Add onions, garlic and thyme. Stir in V-8 juice, bouillon, hot sauce and 1 cup water. Bring to a boil. Simmer 1 1/4 hours or until meat is tender. Add vegetables and simmer for 30 minutes more.
Cook rice. Add 12 cabbage leaves to 1 teaspoon salt/boiling water; let stand 5 minutes. Drain. Combine onions, garlic, meat, rice, eggs, pepper and 1 teaspoon salt. Place mound of meat mixture (1/2 cup) in hollow leaf; roll up, placing seam side down, single layer in lightly greased 13 x 9 pan. Combine, then pour sauce, tomatoes, lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper and sugar over cabbage rolls. Cover and bake at 375° for 50 minutes and uncovered for 10 minutes. Makes 8 servings.
Mix all ingredients well. Refrigerate for 2 days before serving. Serve with your favorite vegetables (fresh).
Sift flours. Cream sugar and butter. Add flour and mix together until mixture resembles the consistency of short crust pastry. Form into a round. Pinch edges and prick all over with a fork. Bake in slow oven for at least 1 hour until slightly browned.