HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a 9 x 13-inch pan with Pam. Spread nuts and coconut on bottom of pan. Mix cake according to directions; pour over nuts and coconut.
Melt margarine in skillet over medium heat. Beat eggs. Add cheese torn in pieces. Add milk, salt and pepper. Mix well. Pour into skillet and cook until soft done.
Put 2 large spoonfuls of peanut butter in blender with sugar or honey and milk. Mix until all ingredients are blended and pour into cups.
Drop on cookie sheet. Bake at 375° for 10 minutes. Frost with orange icing.
Place string beans in boiling salt water. Cook 7 to 8 minutes. Add drained mushrooms 3 minutes before the end of cooking time, just long enough to heat them through. Drain beans and mushrooms. Season with additional salt and pepper and a lump of butter, if desired.
Boil carrots in salted water until tender. Cool. Drain carrots. Alternate layers of carrots, green pepper rings and onion in medium serving dish. Combine remaining ingredients in mixing bowl; beat until well blended. Pour over vegetables. Refrigerate until serving time. This can be made several days ahead. Serves 12 to 15.
Combine ground beef, onion and celery in a 2 1/2-quart casserole, stirring well. Cover with wax paper and microwave on High for 5 to 6 minutes or until meat is no longer pink, stirring every 2 minutes. Drain off drippings. Add beans and next 6 ingredients to meat mixture, stirring well. Cover and microwave on High for 4 to 5 minutes or until thoroughly heated, stirring after 2 minutes. Sprinkle with cheese and chips. Reduce to Medium-high (70% power) and microwave, uncovered, for 2 minutes, until cheese melts.
Thaw potatoes for 45 minutes. Combine melted butter with 2 cups crushed cornflakes; set aside half of them for topping. Combine all ingredients and pour into greased 3-quart baking dish. Top with buttered cornflakes. Bake 1 hour at 350°.
Combine flour, sugar, salt and shortening. Add egg and Milnot. blend well. Roll into 6-inch circle crusts and fill with fruit. Deep fry until golden brown.
Mix all ingredients together. Place in casserole dish and cover with grated cheese and potato chips. Bake at 450° for 15 minutes.
Boil raisins in the water for 5 minutes; let cool. Cream the sugar and shortening. Add eggs. Add dry ingredients to flour, then add to creamed mixture. Add raisins, nuts and vanilla. Put in refrigerator for 15 minutes. Drop by teaspoon on cookie sheet. Bake 10 to 15 minutes at 350°.
Spray 9-inch round pan with Pam. Open biscuit tube. Place biscuits in 9-inch round pan. Sprinkle grated cheese and bacon bits on biscuit dough. Place in oven and bake at 400° for 10 to 12 minutes.
Fry bacon and pour off fat. Add onion and brown. Add to mixture of beans. Mix syrup, catsup and mustard together. Add to beans. Bake for 2 hours at 325°. Wonderful!
With a fork, mix together first four ingredients. In separate cup, mix next three ingredients. Combine the two mixtures, stirring with fork, until all ingredients are moistened, then with hands, shape into a ball. Chill at least 15 minutes before rolling into shape. Dough can be left in refrigerator up to 3 days or frozen until ready to use. Makes 2 double crusts and 1 shell. This dough is easy to handle.
Brown beef and drain. Add taco seasoning, tomato paste, one can of water (use tomato paste can) and corn. Put in casserole dish and cover with cheese. Prepare cornbread according to directions and pour on top. Bake according to box directions.
Peel eggplant and slice into 1/4-inch slices. Soak in water and then dredge in flour. Let stand 10 minutes. Combine 2 eggs and milk; whip. Dip eggplant into egg and milk mixture and into crumbs. Place oil into skillet, heat oil. Fry eggplant on both sides. Place in casserole.
Coat chicken legs with dressing and bread crumbs. Arrange chicken on round microwave-safe plate, spoke fashion with meaty portion towards outer edge of plate.
Cut peaches, place in pot with 1/2 cup sugar and bring to boil. Mix 1/2 cup sugar, 3/4 cup flour, salt and milk. Spray Pyrex with Pam. Dip peaches in bowl. Spoon flour mixture over peaches. Dot with butter, sprinkle 1/2 cup sugar over top of butter. Bake in oven at 400° for 15 to 20 minutes or until done.
Combine all ingredients except nuts and preserves. Mix well and chill. Mold into ring. Cover with chopped nuts. Fill center with strawberry preserves. Serve with assorted crackers.
Put 1/2 of potatoes in greased baking dish. Combine salt, pepper and flour; sprinkle part of this over potatoes. Dot with butter. Repeat this procedure. Measure soup and add enough milk to make 2 cups. Pour over potatoes. Cover; bake for 30 minutes. Remove cover and bake until done. Cheese may be added the last 15 minutes of baking.
Broil lamb chops 4 inches from coals about 8 minutes on each side, basting with mixture of other ingredients.
Combine all ingredients and roll into walnut-size balls. Roll into smaller balls if used as cocktail meatballs. Bake on cookie sheet with sides at 450°. No need to turn balls.
Chop vegetables fine. Sprinkle with salt; let stand overnight. Drain. Mix turmeric, flour and mustard with enough water to make smooth paste. Let vinegar come to a boil; add mixture. Add all other ingredients, including vegetables. Boil for 10 minutes. Seal in jars while hot. Yields 12 pints.
Boil and mash sweet potatoes. Blend in well beaten egg yolks, melted butter, salt and milk. Fold in well beaten egg whites. Butter a ring mold or Bundt pan. Place nut halves around in bottom of pan and sprinkle with brown sugar. Cover with sweet potato mixture. Bake at 350° for 45 minutes. Turn upside-down in large plate. Let stand 5 minutes, then remove pan. Fill ring with buttered green peas or green limas.
Mix cream cheese, green chilies, black olives and picante sauce. Smooth mixture on tortilla. Roll up tortilla and secure with toothpick. Refrigerate. Cut into 1-inch pieces. Serve with picante sauce. (Great for parties!)
Peel eggplants; cut into 1/2 inch slices. Dip in egg and dredge in matzoh meal. Place in a single layer on lightly greased baking sheets. Bake at 400° for 20 minutes. Turn eggplant slices and bake an additional 15 minutes. Layer 1/3 of eggplant slices in a lightly greased 13 x 9 x 2-inch baking dish. Top with 1/3 each of Mozzarella cheese and spaghetti sauce; repeat layers twice. Sprinkle with Parmesan cheese and bake, uncovered, at 325° for 30 minutes or until thoroughly heated. Yields 8 servings.
Mix together flour, baking powder, sugar and butter with a fork to make coarse crumbs. Set aside 1 cup of crumbs. In a separate bowl, mix well the eggs, milk and vanilla. Mix in dry crumbs with a fork. Pour into a greased 12 x 18-inch pan. Top with cherries (pie filling), then the reserved cup of crumbs. Sprinkle with cinnamon, brown sugar and walnuts. Bake at 350° for 50 minutes. Pour on syrup and bake 10 minutes more.
Mix all together and bake in loaf pan for 1 1/2 hours at 350°.
Preheat oven 375°. Butter baking dish. Peel and thinly slice apples. Place apples in baking dish. Pour orange juice over apples. Mix sugar, flour, cinnamon, and nutmeg. Pour mixture over apples. Cut butter into small pieces and scatter over top of apples. Bake for 35 - 45 minutes (uncovered), at 375°.
Mix beef, onion, bread crumbs, egg, salt, pepper and 1/2 cup ketchup until well blended. Make into loaf; mix and pour remaining ingredients on top of loaf. Bake at 350° for 1 hour.
Mix all ingredients together (dry mix). Add hot water according to amount of tea needed. Three teaspoons of mix per 1 cup of hot water. Eight scoops of mix for 10-cup coffee pot.
Mix together and pour over 8 to 10 boneless chicken breasts. Bake at 350° for 1 hour. Serve over rice. Sauce will make a nice gravy.
Dissolve yeast in warm water. Mix meal and flour in bowl. Add buttermilk and mix thoroughly. Add beaten egg, onion and yeast mixture. Mix good and drop by teaspoon into hot fat. Cook until golden brown. Serve hot with fish and French fries.
Let cheeses stand at room temperature until softened. Place in mixer bowl with Worcestershire sauce. Beat on medium until well mixed. Roll mixture into a ball; roll in chopped nuts and then chill.
Steam cabbage and saute in margarine. Melt cheese and milk; pour over cabbage. Place bread crumbs on top. Bake at 350° for 25 minutes.
Mix apples, sugar and raisins. Let stand 1 hour. Stir often. Sift flour, nutmeg, cinnamon, salt and soda together. Add dry ingredients to apple mixture. Mix by hand. Then add vegetable oil, vanilla and egg whites. Mix by hand. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. May be served plain, with Cool Whip or frosted as desired. I never had a failure with this recipe. I have used many variations including chocolate chips. It stays moist and freezes well.
Mix sugar (brown), Crisco and butter. Cook until sugar is melted and dissolved. Add 1/4 cup milk and cook for 3 minutes. Take from stove and let cool. Then add enough powdered sugar to spread. Beat until smooth. Add vanilla last and blend into mixture.
Line a 9 x 13-inch pan with Keebler Club crackers. Melt oleo in pan. Add sugars, milk and graham crackers. Boil at least 5 minutes. Spread over Club crackers. Spread another layer of Club crackers over this.
Beat shortening at medium speed with electric mixer until fluffy. Add sugars, beating well. Add eggs, beat until blended. Combine flour and next four ingredients; gradually add to sugar mixture, beat after each addition. Stir in coconut, cereal, vanilla, and pecans. Drop by tablespoons onto baking sheets. Bake at 350° 10 minutes or until golden. Yields 4 1/2 dozen.
Combine all ingredients and pour into greased 9 x 13-inch baking pan. Sprinkle top with sugar, cinnamon and chopped nuts. Bake in 350° oven for time recommended on cake mix instructions.
The night before serving, bake cake in a 13 x 9 inch baking pan according to package directions. Cool; cut into 1 inch cubes. Pour pudding mix into a bowl, add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush. In a very large glass bowl or a trifle bowl, layer, in order: half of cake cubes, half of pudding mixture, half of whipped topping and half of Heath bars. Repeat layers. Cover with plastic wrap and refrigerate overnight. Makes 12 to 14 servings.
First, tear cake up in small pieces in a 9 x 13-inch pan. Spread out.
Wash, peel and cut up potatoes. Pat dry with paper towel. Put all ingredients into blender container. Cover. Press "chop" button for 10 seconds. Use spatula to push potatoes down if necessary. Stop motor when using spatula. Spoon batter onto hot greased griddle, using about 1/4 cup for each pancake. Brown on one side, then turn once to brown other side. Yields 4 servings.
Boil squash in salt water just until tender. Cut in half and dip out the inside. Mix with salt, pepper, chopped onion and bread crumbs. Might need to use a little Carnation milk or water from boil to mix easier. Stuff mix into squash shells and dab with butter. Bake at 325° to 350° until brown.
Blend a little hot sauce with the mustard. Add the mustard mixture and cheese to the remaining hot sauce; stir over low heat until cheese melts. Add and stir in the tarragon. Good on cauliflower, asparagus and green beans. Yield: 1 1/2 cups.
Preheat oven to 350°. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons spice until crumbly. Press onto bottom of 15 x 10-inch jelly roll pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand, 2 eggs, pumpkin, 2 teaspoons spice and salt; mix well. Pour over crust. Sprinkle with nuts. Bake for 30 to 35 minutes, until set. Cool. Chill; cut into bars. Store in refrigerator. Makes 48 bars.
Stir until well mixed. Drop by spoonfuls into greased muffin tins, filling each cup half full. Bake for 10 to 12 minutes at 400° or until golden brown.
Place sliced sweet potatoes in a greased baking dish. Combine the next 5 ingredients. Drain apricots, saving 1 cup juice. Combine sugar mixture and juice; cook on medium heat for 3 minutes. Arrange apricot halves on the potatoes and pour sauce over all. Place a pecan half in the center of each apricot half. Drizzle the 2 tablespoons melted butter or oleo on top. Bake 25 minutes at 375°.
Mix the first 4 ingredients in pan and bring to a boil. Boil for 1 1/2 minutes. Remove from heat. Add oatmeal and vanilla. Drop by teaspoons on waxed paper. Let set until firm.
Cream shortening and sugar. Add egg and sift dry ingredients together. Add remaining ingredients with dry mixture to sugar and eggs. Pour into a greased 5 x 9-inch loaf pan. Bake for 1 hour at 350°.
Cook cake according to directions on box. Cool cake completely. Punch holes (with knife, etc.) in cake and pour Eagle Brand milk and creme de coconut over cake. Put Cool Whip and coconut on top of cake.
Combine gelatin, sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat and stir in strained apricots. Set aside to cool.
After washing, cut okra in 1/2-inch pieces. Shake okra and meal together. Place oil in 10-inch skillet (iron) and heat in oven at 350° for 5 minutes. Add okra. Bake for 1 hour stirring occasionally. Serve hot. To freeze: Cool, place in freezer container. To heat, place in skillet and bake in 350° oven until brown. Stir occasionally.
Brown ground beef; drain. Add tomato paste, garlic powder, oregano and water. Mix until smooth. Then add eggs; mix well. Add cottage cheese and Parmesan cheese.
Unroll dough into rectangles and press into bottom and sides of jelly roll pan. Bake at 375° for 10 minutes. Combine remaining ingredients and mix well. Spread on crust. Bake at 375° for 15 minutes or until cheese melts. Let stand 5 minutes.
Mix first 6 ingredients and put into 9 x 13-inch dish. Bake, covered, 20 minutes at 350°. Melt margarine with Cheez-Its and spread on top. Bake uncovered 15 minutes more.
In saucepan bring water and salt to a boil, add macaroni and cook until tender. Drain and set aside. Melt butter over moderate heat in small saucepan. Add flour and cook, stirring until the mixture froths and foams. Add the milk all at once and stir until thickened. Pour sauce into a large mixing bowl and stir in macaroni, diced ham and 1 1/2 cups of the cheese. Pour into prepared casserole dish. Top with bread crumbs, remaining cheese and melted butter. Bake at 375° for 30 to 40 minutes.
Mix cream cheese, peppers, pineapple, onion and salt. Roll into a ball and roll in chopped pecans. Garnish with peppers or cherries. (If you wish to freeze, cover with plastic wrap.) Uncover to thaw on rack so it will not get soggy. Serve on any kind of crackers.
Brown beef in skillet with salt, pepper and onion powder. Be sure to remove excess fat. Put cooked beef in a casserole dish. Next, layer sliced potatoes (peeled or not, thin to medium slices), then layer with veggie of your choice. Top with cream of whatever soup and about 1/2 cup water. Bake in conventional oven until potatoes are soft (about 1 hour) or microwave until potatoes are done (15 minutes). Serve with dinner rolls.
Blend together in large cooking pan the sugar, milk, butter or margarine and the cocoa. Bring to boil. Take off heat and add vanilla and peanut butter, then mix in oatmeal. Using a teaspoon, drop spoon-size amounts onto wax paper. Let cool until dull in color and cookies have hardened.
Crush chips in bag. Toss together all ingredients, except tortilla chips. Refrigerate. Before serving, mix in chips and enough dressing to wet.
Heat oven to 350°. Cream shortening, sour cream, sugar, eggs and vanilla. Add flour, soda, baking powder and salt. Spoon cookies onto sheet. Sprinkle with cinnamon and sugar. Bake 8 minutes.
Mix peaches and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until sugar is completely dissolved and no longer grainy, about 3 minutes. Pour into plastic containers; cover. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Thaw in refrigerator.
In a medium saucepan, combine carrot, celery and onion; add chicken broth. Heat to boiling. Reduce heat, cover and simmer for 15 minutes or until vegetables are done.
Cook macaroni; drain. Cook celery in chicken broth or a chicken flavored bouillon cube, plus 3/4 cup water, for 5 minutes. Combine cooked macaroni, celery, broth, celery soup, mushrooms, chicken or turkey, parsley and Worcestershire sauce. Add salt if needed. Pour into greased 2-quart casserole dish. Sprinkle with bread cubes; dot with butter. Bake in moderate oven at 350° for 30 to 40 minutes. Serves 8.
Combine all in 1 1/2-quart casserole. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix hash browns with 1 beaten egg. Spread into cookie sheet and bake 20 minutes at 400°. Mix 7 eggs and 1/2 c. milk. Microwave for 3 minutes, stir, microwave 3 minutes more. Add to cooked hash browns. Add shredded cheese. Add ham, mushrooms, onions, green peppers or any other favorite topping. Bake an additional 10 minutes at 400°.
Cream butter. Add sugar gradually; cream well. Add eggs; beat thoroughly. Add flour, baking powder and salt alternately with milk. Add vanilla.
Brown stew meat in skillet. Combine meat and all other ingredients in a greased 3-quart casserole dish. Bake at 325° for 1 1/2 to 3 1/2 hours, until vegetables are tender and meat is done.
Combine all ingredients with wire whip or in your blender. This is much cheaper than buying condensed milk. Store in refrigerator. Yields 1 1/3 cups or the same as one can of condensed milk.
Place milk, eggs, flour, salt and 2 tablespoons hot fat in blender and blend until smooth. Pour 1 tablespoon fat into a 9-inch pie plate. Pour in batter. Bake at 425° for 15 minutes. Reduce to 350° and continue cooking for another 15 minutes until the pudding is puffed, crisp and brown. Cut in wedges and serve immediately with roast beef. Makes 4 servings.
Preheat oven to 375°. In 13 x 9-inch baking pan, arrange chicken. In small bowl, combine remaining ingredients. Brush on chicken. Bake uncovered 45 minutes or until chicken is done. Makes about 4 servings.
Melt butter in 3-quart saucepan. Add herbs and celery. Season. Simmer gently for five minutes. Add meat; stir well. Add gravy and stir. Cook for five minutes.
In large stockpot, heat chicken stock (reference other recipe). Sweat onion, celery and carrots. Cut into 1-inch cubes. Add sweated vegetables to chicken stock. Return cooked chicken pieces to the soup. Heat to boiling. Reduce heat to simmer. Add noodles (or rice) and cook until tender. Add salt and pepper to taste.
Combine fruit and 1/2 cup sugar. Mix 1/2 cup sugar and flour. Add milk	and stir. Add melted margarine to fruit. Add flour mixture. Bake 45 minutes at 350°.
Put sugar and butter in a heavy pan and cook, stirring until it turns the color of brown paper bag. Pour on buttered surface and melt chocolate bars on top. Sprinkle on chopped nuts.
Place chicken in a buttered baking dish. Cover with salad dressing; sprinkle with onion soup. Spoon on the preserves. Bake, covered, at 350° for 1 to 1 1/2 hours.
Cook spinach according to package directions; drain well. Place chicken in saucepan with celery, onion, salt and 1 cup water. Bring to boil. Reduce heat and simmer until meat is tender, about 20 minutes. Remove chicken from broth. Strain broth, reserving 1 cup. Discard vegetables.
In large skillet, cook potatoes, carrots and celery in water with bouillon cubes until tender. Saut onions in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until desired consistency.
Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Mix tomatoes, tomato sauce, mushrooms, water, olives, onions, garlic, 1 teaspoon salt, oregano, 1/4 teaspoon pepper and bay leaf. Break up tomatoes with fork. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 30 minutes. Sprinkle with parsley. Serve with rotini. Serves 6 to 8.
Cook potatoes until almost done. Add ham and flour. Then add grated or chopped boiled eggs. Salt and pepper to taste. Add water so that it has a good consistency.
Brown and drain hamburger. Stir in tomato paste, onion and seasonings. Mixture will be thick. Cook over low heat 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup meat mixture into biscuit lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown.
Mix apples, 3 tablespoons sugar and cinnamon into bowl. Put into a 9-inch square baking pan. Combine flour, 1 cup sugar, oleo, baking powder and egg into a bowl. Spread on top of apple mixture. Bake at 350° for 45 minutes.
Mix sugar and cocoa together. Add to beaten eggs. Add other ingredients. Stir together, do not mix with beater. Pour in pie shell and bake in 325° oven or 45 minutes.
Combine cream cheese and milk. Add remaining ingredients. Blend well. Spoon into ovenproof dish. Sprinkle with toasted sliced almonds. Bake at 375° for 15 minutes. Serve piping hot with crackers or rye bread.
Mix all ingredients, but the fish. Marinate fish for a couple of hours in this mixture. Place fish in grill basket 4 to 6 minutes per side, basting once.
Mix well and put in a 9 or 10-inch pie shell. Bake at 325° for 1 hour.
Combine eggs, milk and oil. Mix dry ingredients together and blend with liquid mixture until smooth. If batter thickens while standing, add a little milk. Bake on lightly greased griddle. Bake until bubbles on top break and edges are cooked; turn and bake other side. May add fresh fruit or top with favorite topping.
Mix together 1 cup brown sugar, 1 cup flour and 6 tablespoons margarine to a crumb texture. Set aside. Cream together 1/2 cup margarine and 1 1/2 cups light brown sugar. Add egg. Beat. Add buttermilk and vanilla. Beat. Add 2 cups flour and soda. Beat. Pour in greased and floured pan; top with the reserved crumbs. Bake at 350° for 30 minutes or until center springs back to touch.
Mix all ingredients together in order. Beat until smooth. Drop by teaspoon onto buttered cookie sheet. Bake at 400° for 7 minutes. Cool.
Mix ingredients and drop on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool on rack.
Cream the shortening, margarine and vanilla. Add milk and sugar alternately. Blend until smooth.
Cream butter and sugar. Add eggs, one at a time. Mix baking soda and powder with flour. Add flour alternately with buttermilk, then extract. Bake at 325° for 1 hour and 10 minutes.
Dissolve yeast in warm water. Add all other ingredients except flour. Add 1 cup flour. Mix well. Add remaining flour. Put in warm place and allow to rise 1 hour. Stir down and place in buttered 1 1/2-quart casserole. Let rise 40 minutes. Bake 40 minutes at 350°. While warm, brush with melted butter and salt.
Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter; stir in lemon juice, garlic salt and tarragon. Cook over low heat for 5 minutes, stirring occasionally. Place chicken on grill. Baste with sauce. Grill 50 to 55 minutes, until done, turning and basting every 10 minutes. Yields 4 servings.
Brown ground beef and stir in Sloppy Joe mix. In large pot, combine all ingredients. Simmer until done.
Bring chicken to a boil and cook until done. Add chicken base (amount depends on how much you need to enrich the stock). Bring to a boil and taste. Add noodles and let them cook until almost done. Add corn and cook until done. Eggs can be large diced and added at the end for a garnish. Enjoy!
Preheat oven to 350°. Grease a 13 x 9-inch pan. Combine cake mix, eggs and margarine. Spread in pan; bake 20 minutes. Remove from oven. Pour applesauce over cake. Combine oats and brown sugar until crumbly. Sprinkle over applesauce. Return to oven; bake 20 minutes or until lightly browned. Cool. Cut into squares.
Mix all together and pour into a large pan or oblong 14 x 8 x 2-inch baking dish or 2 small ones.