HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine croutons and cheese in greased 10 x 6 x 2-inch baking dish. Beat eggs; add milk and seasoning. Pour over crouton mixture in casserole dish. Crumble bacon over top. Bake at 325° for 1 hour, or until eggs are set. Garnish with bacon curls, if desired. Yields 6 servings.
Mix cake ingredients together and bake at 350° about 25 minutes or until done. Cool.
Combine all ingredients in heavy saucepan over low heat. Simmer until cheese melts. Serve warm with chips.
Sift together dry ingredients, cut in shortening. Stir in buttermilk and yeast. Turn out on floured board and knead. Leave dough in refrigerator and take out as much as needed. Roll about 1/2-inch thick and cut into biscuits. Bake at 425° until brown (about 12 to 15 minutes).
Mix the molasses, sugar and butter. Add the egg beating all thoroughly. Then add the boiling water, soda, ginger, salt and enough flour to make a soft dough. Roll and cut into small pieces. Bake at 350° for 10 to 12 minutes. Put fruit between layers.
Use greased pie plate. Brown ground beef and onions. Drain. Stir taco seasoning in ground beef. Spread in pie plate. Top with green chilies. Beat eggs and mix Bisquick and milk. Pour over chilies. Bake 25 minutes on 400°. Top with tomatoes and Cheddar cheese. Place back in oven for 8 to 10 minutes. Remove from oven. Let cool 5 to 10 minutes. Top with sour cream and lettuce.
Grease bottom and sides of 1 1/2 quart baking dish with butter or margarine. Crumble 3/4 package crackers fine and place in bottom dish. Add enough milk to wet crackers. Add 1/2 can creamed corn. Add remaining crackers, crumbled on top and repeat procedure. Add butter on top. Bake for 1 hour at 400°.
Cook chicken in water until tender. Save broth. Cook rice in broth. Combine soup, broth and sour cream. Pour over chicken and rice in a casserole dish. Top with crackers that are crushed fine. Drizzle margarine over crackers. Bake at 325° for 20 minutes.
In a large skillet, brown beef and drain. Add onion, pepper and celery. Simmer until tender. Add all other ingredients except chips and cheese. Simmer, uncovered, for 1 hour, stirring occasionally. Serve on chips and top with cheese.
Bring water to a boil. Stir in rice, cheese, & picante sauce; cover and remove from heat. Let stand 5 minutes. Add tomato and pepper. Let stand 10 minutes or to desired consistency.
In 1-quart glass casserole microwave butter until melted. Combine with bread crumbs and walnuts. Microwave 2 1/2 to 3 1/2 minutes, stirring halfway through cooking. Blend with onion, chili sauce, salt, lemon juice and pepper. Stuff mushrooms using about 1/2 tablespoon stuffing per cap. Arrange 10 to 12 mushrooms on paper plate. Microwave covered with wax paper, 6 minutes, rotating dish 1/4 turn halfway through cooking. Serve hot.
Heat oven to 350°. Grease a 9 x 13-inch pan. Mix all of the ingredients. Spread in pan. Before baking, drizzle 3 squares (1 ounce each) semi-sweet chocolate (melted and cooled) over top. Cut through batter to swirl chocolate.
In a medium sauce pan combine milk and chocolate bits. Cover over low heat stirring occasionally until bits melt and mixture is smooth. Stir in wafers and nuts. Blend until smooth. Spread in buttered 8-inch square pan. Refrigerate until firm. Cut into squares. Yield: about 1 pound.
Mix flakes, sugar, flour, salt and soda in large bowl. Add eggs, oil and buttermilk. Mix well. Fill muffin tins 2/3 full. Bake 15 to 18 minutes at 400°. Batter will keep in the refrigerator up to 6 weeks.
Heat applesauce. Add margarine, raisins and sugar. When cool, add spices, salt, flour and soda. Mix and add chopped nuts. Turn into greased 9 x 9-inch cake pan and bake 1 hour at 350°.
Mix first 3 ingredients, then add the rest. Put in well greased pan and bake at 400° until brown. Lower temperature if getting too brown.
Cook in saucepan the butter and flour. Add the chicken broth and beer and cook until thick. Add milk. Cook and stir. Add Cheez Whiz and blend. Stir over medium heat until cooked through. Serves 4.
Combine all ingredients. Chill well. Stir before serving. Serve with bagel chips. Yields 8 servings.
In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm. Yield: 4 to 6 servings.
Mix pretzels, sugar and margarine. Press into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Let cool completely. Mix jello, water and strawberries. Put in refrigerator until thickened. Mix cream cheese, sugar and Cool Whip. Spread over pretzel crust after jello and strawberries thicken. Pour over top of cream cheese. Refrigerate 3 to 4 hours.
Combine above ingredients in the order listed. May be dropped or rolled. Sprinkle with sugar or ice with glaze. Bake for approximately 14 minutes in a 350° oven.
Cook hamburger and onion. Cook egg noodles as instructions specify. Mix all together in microwave-safe bowl. Heat in microwave and serve.
In saucepan, combine butter, cocoa and 1 cup water. Bring to boil; stir constantly. Remove from heat. In large bowl, sift together flour, sugar, soda and salt; stir in eggs, buttermilk and vanilla. Add cocoa mixture; mix until blended. Pour into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 minutes. Immediately pour Frosting over brownies; spread evenly. Cool; cut into bars. Makes 60.
Combine the sugar and water; bring to a boil. Mix together the remaining ingredients and pour sugar syrup over all. Mix well. Put in 50 Dixie cups or containers of choice. Freeze.
Cream the sugar and shortening. Add egg and beat. Add dry ingredients slowly and mix together. Bake at 350° for 10 minutes.
Boil chicken breasts until tender. Cool slightly, then pull meat away from the bone and cut into bite size pieces. Cover bottom of casserole with chicken pieces.
Cut chicken in bite-size pieces. Spray 9 x 13-inch glass dish with Pam and mix ingredients well.
Melt butter and mix with cake mix and 1 egg. Press mixture onto bottom of a buttered glass cake pan. Mix cream cheese and 3 eggs until smooth. Sift sugar in a little at a time. Pour over crust and cover top with coconut. Bake at 350° for about 45 minutes. Do not let coconut burn. If cheesecake is not set, let it bake a little longer.
Mix all ingredients together with mixer. Batter will be very thin. Can be baked in two 8 or 9-inch pans or one 9 x 13-inch baking pan or Bundt pan. Bake at 350° for 25 to 30 minutes.
Heat oven to 350. Grease 9 x 13 pan. Microwave margarine in large glass bowl until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add flour, cocoa, baking powder, and salt. Beat until well blended. Stir in nuts. Pour into pan and bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool completely.
Brown chicken fingers in oil; set aside. Measure water (add to chicken broth for a total of 4 cups liquid). Bring to a boil. Add all ingredients; stir. Lower heat to simmer and cover. Cook until rice is done. Serves 4.
Combine all ingredients in container of blender. Blend at medium speed until well mixed. Spoon into parfait glasses. Place parfait glasses in freezer 3 or 4 hours. Remove from freezer a few minutes before serving. Serves 6 to 8.
Combine and beat thoroughly the first 7 ingredients. Stir in walnuts, flour and soda (sifted together). Blend. Add rolled oats and mix well. Measure out 1 level tablespoon of dough on greased baking sheet, leaving space between. Press with fork. Bake in 350° oven for 12 to 15 minutes. Cool 2 minutes before removing from sheet. Makes 5 1/2 dozen.
Whip cooked potatoes with butter, milk and pepper. Beat in egg yolks. Whip egg whites with salt until stiff. Fold into potato mixture. Place in greased 1 1/2-quart casserole dish. Bake in a 375° oven for 30 minutes or until top surface is lightly browned. Makes 4 servings.
Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Shape into a wreath. (Easy if formed around a glass.) Decorate top with red pepper and green onion.
Drain crushed pineapple, reserving 3/4 cup juice. Set pineapple aside. Combine reserved mixture juice, 1 1/4 cups pineapple juice and sugar in a saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, 3 minutes, or until sugar dissolves. Pour into a large bowl; cover and chill. Stir in carbonated beverage and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Transfer to a large bowl; fold in crushed pineapple. Store in freezer. Yields 6 1/4 cups (113 calories, 1% from fat, per 3/4-cup serving).
Mix well. Pour in unbaked pie shell. Bake 45 minutes at 350°.
Rub chicken with 3/4 teaspoon of Cajun seasoning mixture. In a nonstick skillet over medium-high heat, heat oil. Add chicken; brown for 2 minutes per side. Remove chicken and reserve. Add onion and green pepper to skillet. Saute for 1 to 2 minutes, until vegetables begin to soften. Add tomatoes, garlic and remaining Cajun seasoning. Cook, stirring, for 2 to 3 minutes. Reduce heat to medium-low; return chicken to pan. Cover; simmer for 6 to 12 minutes, turning 2 to 3 times, until chicken is cooked through.
Mix butter and sugar. Add eggs; mix thoroughly. Add flour, salt and soda. Put in the bananas. Pour into a greased loaf pan. Bake in preheated oven at 350° for 1 hour, or until done.
Melt butter and chocolate in microwave approximately 2 minutes and stir. Whip together eggs, sugar and salt in bowl and add chocolate and butter. Stir in flour, nuts and vanilla. Stir all ingredients until just blended. Pour into greased 7 x 11-inch or 9 x 9-inch baking pan. Bake at 325° for 30 minutes; reduce heat to 300° and bake another 30 minutes. May ice with chocolate icing and sprinkle with chopped nuts or serve with vanilla ice cream.
Dissolve gelatin and Tang in boiling water; chill until slightly thickened. Fold in remaining ingredients. Pour into lightly oiled 5-cup mold and chill until firm. Yield: 6 servings.
Dissolve Jell-O in boiling water (1 cup). Add 1/2 cup strawberry jam, 1/2 cup cold water and cornstarch. Blend into dissolved Jell-O and cook over low heat until thick and clear. Cool to lukewarm. Spoon 1/2 mixture into pie shell.
Peel potatoes. Cook sweet potatoes until tender. Drain off water. Put in casserole dish. Add butter. Mix sugars with spices. Pour over. Add honey. Top with red hots. Bake at 375° for 20 minutes.
Mix butter, honey and brown sugar over low heat until well blended. Mix first 6 ingredients, except raisins, in a large bowl. Pour liquid over it and stir to coat. Spread on cookie sheet and bake 20 minutes at 350°. Put back into bowl and stir in raisins. Spread out on wax paper to cool.
Melt butter. Add remaining ingredients except vanilla. Cook to 238° (candy thermometer), stirring constantly. Remove from heat. Add vanilla. Pour into lightly buttered 7 x 11-inch pan. Let stand overnight, preferably in a cool place. Cut in small pieces and wrap.
Combine vegetables and sprouts in a large bowl. Add oil and toss. Add lemon juice and toss again. Serves 2.
Preheat oven to 400° (375° convection). Mix all ingredients in large bowl. Scoop into preheated greased muffin tins. Bake for 30 minutes or until golden brown. Makes 48 muffins.
Mix well and microwave 1 minute. This is good served with slices of raw apple.
Beat cream cheese and stir in remaining ingredients. Cover and chill. Makes 2 1/2 cups.
Pour hash browns into a 9 x 13 pan or Pyrex dish. Drizzle with 1/2 stick butter. Sprinkle with chopped onion, then salt and pepper. Stir together the soup and sour cream. Spread on the hash browns. Sprinkle with cheese; top with crushed cornflakes or cracker crumbs. Drizzle with remaining butter. Bake at 350° for 45 to 50 minutes.
Combine vegetables. Add salt and pepper to taste. Add 1 cup sugar and toss. Add juice of 1/2 lemon and vinegar. Toss again.
Pour Eagle Brand milk into blender. Use can to measure fresh milk. Add eggs, vanilla and 1/4 cup sugar. Blend 1 minute.
Cream butter and sugar; add eggs. Beat well. Add other ingredients. Pour into 1 large or 2 small loaf pans. Bake at 325° for 45 minutes to 1 hour. Bake just until no fingerprint shows on top. Do not overbake.
Heat oven to 300°. Stir together crumbs, sugar, cocoa and margarine. Press into bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened milk, then peanut butter chips until smooth. Add eggs and vanilla. Beat well. Stir in chocolate chips. Pour over crust. Bake 55 to 65 minutes or until center is set. Cool. Refrigerate. Garnish as desired. Cover.
Brown meat and drain oil. Add stew mix and water according to the directions on the package and a dash of garlic powder. When mixed, add mixed vegetables and simmer until the vegetables are soft. Add curry powder, if you like. Serve stew over rice. Tsukemono would be nice to have on the side.
Saute onions in butter until soft; add brown sugar to taste. Layer on pizza bread. Heat in oven at 350° for 10 to 15 minutes, until heated through. Slice and serve warm.
Mix first 7 ingredients and shape into ball. Roll in parsley or chives and chopped pecans. Refrigerate overnight. Serve with crackers.
In crock-pot put both arm roasts and season with usual seasonings. Cook until meat falls apart. Take meat from pot and place on plate to cool. Save juice in crock-pot. Shred beef, removing any fat. Place shredded beef back in crock-pot and add both packages burrito mix. Let cook on high about 1 hour, longer if you wish. Take tortilla shells one at a time and spoon meat mixture into shells. Roll and place in 9 x 13-inch baking dish. Continue process until all meat is gone, use extra pans if necessary. Pour remaining juice over burritos. Shred cheese; cover burritos with cheese. Cover pan with foil and cook in 350° oven for about 20 minutes or until cheese is melted. Extra burritos may be put in freezer and used layer.
Mix first 3 ingredients like pie crust. Press into a 13 x 9 pan. Bake 30 minutes at 350°. Mix together cream cheese and sugar. Stir in Cool Whip. Spread this mixture over the cooled crust. Mix pudding and milk. Spread over top of other layer. Top all layers with remaining Cool Whip. Sprinkle with chocolate sprinkles.
Wash cucumbers and then slice. Add onions, peppers and whole garlic cloves. Add salt, cover with cracked ice and water. Let stand at least 3 hours. Drain and rinse thoroughly. Combine remaining ingredients, pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars. Makes 8 pints.
Mix together sugar, flour, soda, salt, eggs and fruit cocktail. Put in a greased and floured 9 x 13-inch pan. Then mix brown sugar and chopped nuts; put on top of cake. Bake at 350° until done.
Boil 7-Up, sugar, salt and cornstarch until thick and clear. Remove from heat and add strawberry Jell-O. Cool completely. Line bottom of a baked pie shell with a few strawberries. Add remaining strawberries to the cooked mixture. Top with whipped cream.
Mix dates, water and soda. Simmer 10 minutes. Add sugar, shortening, egg and vanilla, alternating with flour. Lastly, fold in nuts. Bake in greased loaf pans at 350° for 1 hour.
Soak peas in cold water overnight. Sort and drain. Add water and bring to a boil. Skim off top and add vegetables. Simmer 2 or 3 hours, stirring from time to time. Add more water if necessary or if the soup is too thick. Season according to taste.
Cook noodles as directed and drain. Add tuna, milk, mushroom soup, salt and pepper. Mix well. Put in baking dish. Top with crushed crackers. Cook at 350° for about 45 minutes.
Combine pudding, sugar and milk. Beat slowly until well blended. Fold in whipped topping. Makes about 4 cups.
Cream butter, eggs and sugar. Add vanilla. Pour creamed mixture into a baked pie crust and refrigerate until firm. Drain pineapple. Mix together whipped topping, pineapple and pecans and cover pie. Keep refrigerated.
Preheat oven to 400°. Line mini-muffin pans with papers. Melt chocolate with 2 tablespoons of butter on top of a double boiler. Remove from heat and blend. Reserve.
Melt margarine in water and add remaining ingredients in order listed. Bake in muffin tin at 400° for 20 minutes. Batter will keep in covered container for 6 weeks in refrigerator. May add raisins to batter.
Grease 9 x 13-inch pan. Put sliced apples on bottom. Beat up mixture; pour over apples. Dot with butter. Sprinkle sugar-cinnamon on top. Bake at 350° for 40 minutes.
Mix all ingredients in mixer. Pour into greased and floured Bundt pan. Bake 45 to 60 minutes at 350°.
Mix sugar, oil and eggs. Sift dry ingredients together. Bake in 2 loaf pans that have been greased and floured for 1 hour at 350°.
Season beef with salt, pepper and paprika. In Dutch oven over high heat sear beef until golden. Remove and set aside. In same Dutch oven saute onions in oil 5 minutes. Stir in undiluted tomato soup, catsup, lemon juice and sugar. Bring to boil. Add beef, cover and simmer 3 hours until beef is fork-tender. Remove beef and place on cutting board. Add carrots to pan liquid and cook 10 minutes. Slice beef, place on serving platter. Separate carrots and onions from sauce. Place them around beef. Pour sauce in gravy boat.
In large heavy saucepan heat oil over moderate heat. Add onion and garlic. Stir to coat, then simmer until onion is softened. Add chili powder, cayenne and cumin. Stir to blend. Cook for at least 3 minutes, stirring frequently. Add celery, peppers and tomatoes. Simmer 5 minutes. Add beans and corn. Simmer 20 minutes. Season with salt. Serves 4.
Mix eggs, sugar, salt and pepper. Boil milk and margarine; add to mixture. Add corn. Bake at 325° for 45 minutes.
Butter medium sized casserole dish and arrange fruit in layers. Combine butter, sugar, flour and sherry in double boiler. Cook, stirring, until smooth and thickened. Pour over fruit. Top with pecans; cover and let stand in refrigerator overnight. Before serving, heat in oven at 350°. Yields 6 servings.
Brown ground meat in 1 tablespoon cooking oil. Add bell pepper, onion, salt, pepper, Ro-Tel tomatoes and Velveeta cheese. Simmer on low heat for about 15 minutes.
Stir and mix ingredients well. Serve as a dip for raw veggies or chips.
Cook sugar and orange juice to 240° or soft ball stage. Remove from heat; add peel and nuts. Stir until syrup begins to look cloudy. Before mixture hardens, drop spoonfuls on waxed paper. Separate into desired size clusters.
Drain all fruit except	pineapple. Put in glass bowl with pineapple and juices and add 1 box (small) instant vanilla pudding. Use any size large or small cans of fruit. Mix the same way. Banana can be used if you are going to eat it all in same day (otherwise, bananas turn dark). This keeps well in the refrigerator for a week.
Melt butter in heavy pan. Add onions and celery; saute until tender. Add dry ingredients, seasoning and egg; blend well. Add stock and mix thoroughly. (Use less liquid when stuffing a turkey.) Bake at 375° for 30 to 40 minutes in a well-greased 13 x 9 x 2-inch pan.
In saucepan, combine sugar, evaporated milk, egg yolks, Crisco and vanilla. Cook and stir over medium heat until it comes to a boil. Remove from heat and add coconut and pecans. Beat until frosting is thick. Cool 15 minutes.
Mix and pour in greased and floured 9 x 9-inch pan. Top with blueberries. Bake at 350° for 1 hour and 10 minutes.
Mix sugar, cocoa, milk and butter in a saucepan and bring to a boil over medium heat; boil for 1 minute. Add remaining ingredients; mix well. Drop on foil or waxed paper. Cools quickly. Can substitute crunchy peanut butter and omit nuts.
Brown sausage and drain; set aside. In the crock-pot, place 1 stick butter and break into pieces the Velveeta cheese. Add Ro-Tel and cover. Cook on high and stir frequently until melted. Add the browned sausage. Stir and keep warm. Enjoy with tortilla chips or raw veggies.
Fry hamburger and onion until brown. Cook noodles in salted water until tender. Drain noodles; add meat and soup. Pour into greased casserole and cover with buttered bread crumbs and bake at 350° for 30 minutes. May add milk or water if too dry.
Sift flour, baking soda and salt together. Cream shortening and sugar. Add eggs one at a time. Beat thoroughly after each. Add chocolate and mix. Stir in vanilla. Add dry ingredients alternately with banana and milk. Bake 30 to 35 minutes at 350°. Makes 2 (9-inch) layers.
Grease and flour 2 (9-inch) cake pans. In large mixing bowl with mixer at low speed, blend all ingredients 30 seconds. Beat at medium speed 2 more minutes. Bake at 350° for 30 to 35 minutes.
Mix everything together in a large bowl. Pour into a large baking dish or pan and freeze. Remove from freezer a few minutes before ready to serve and cut into squares.
Dump both cans of pie filling in large buttered casserole dish. Spread it out in bottom of dish. Dump dry cake mix on top of pie filling. Spread evenly. Cut butter into 1/4-inch pads, placing evenly on dry mix. Bake at 350° for 1 1/2 to 2 hours. Add cherries just as butter starts to melt (you can use the juice from the cherries).
To make crust: In medium bowl, combine crumbs, walnuts and cinnamon. Add melted butter and mix thoroughly. Press mixture on bottom and 3 inches up sides of 9-inch spring-form pan.
Mix pretzels, 3 tablespoons sugar and margarine together and press into a 9 x 13 x 2-inch pan. Bake at 400° for 6 minutes. (Do not let pretzels burn.) Cool.
Preheat oven to 275°. Combine all ingredients in a large bowl, except honey. Stir in honey to blend evenly. Spread in shallow pan. Bake 30 to 40 minutes, until all lightly toasted. Cool completely in pan. Crumble and store in airtight container. Makes 4 cups.
Cook the meat until done. Add the hominy and all other ingredients, except the oregano and the saffron. Simmer about two hours. Add the oregano and the saffron and let simmer 15 minutes. Serve on dry toast with a side dish of cottage cheese.
In a large bowl, combine flour, sugar and salt. Cut in butter as for pie crust; set aside. Dissolve yeast in water. Add egg with milk to the flour mixture; mix well. Cover and refrigerate overnight.
Cook spinach, drain well and reserve liquor. Melt butter, add flour, onion, milk, reserved spinach liquor, seasonings and cheese. Stir until smooth and cheese is melted. Put spinach in bottom of buttered casserole and cover with sauce. Top with buttered cracker crumbs and bake at 350 degrees for 20 minutes.
Chop peaches and drain well. Save syrup to use in making Jell-O. Let Jell-O set to syrup stage. Mix peaches, cream cheese, mayonnaise and Cool Whip. Fold into Jell-O.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand, lemon juice and food coloring (just a few drops). Pour into prepared pastry shell and bake 30 minutes. Cool and then refrigerate. Spread with whipped cream and serve.
Mix all together, reserving 1 cup of cheese to sprinkle on top. Place in 8 x 8 x 2-inch greased pan. Bake at 350° for 30 minutes. Serve with crackers.
Mix sugar, peanuts, salt and syrup. Cook 7 1/2 minutes on High, then add butter and vanilla. Cook 2 minutes on High. Add soda and stir. Pour onto greased cookie sheet. When cool, break into chunks.
Mix all together and spread on bread slices. Lay on cookie sheet and bake at 350° until brown.
Boil chicken and spices for	approximately 45 to 60 minutes. Remove chicken from broth and cool completely. Save broth. Pick chicken from bone and cut into pieces and spread pieces in any size casserole dish (9 x 13-inch or larger). Take soup directly	from can and mix together and spread over chicken. Pour 3/4 cup of broth over the chicken, then take the stuffing mix and sprinkle	the whole bag evenly over the chicken. Pour 1 1/2 cups broth over the dressing. Make sure the dressing is saturated. Bake at 350° for 20 minutes or until dressing is crispy on top.
Marinate chicken in 3 cans V-8 juice and chili powder. Bring chicken stock to boil and add chicken, V-8 juice, potatoes and onions. Simmer 20 minutes or until tender. Add corn, salt, pepper and sugar.