HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients until moistened. Bake in oven at 350° for about 30 minutes. May use a 9 x 9 x 2-inch pan or a 10 x 2-inch round pan. Frost with Cream Cheese Frosting when cooled.
Combine peas, peppers, cucumber and scallions in medium bowl. Combine remaining ingredients (except lettuce) in a 2 cup glass measure; whisk until thoroughly blended. Pour over peas; toss well. Arrange lettuce on platter; serve salad on top. Keeps well for several hours at room temperature. Refrigeration is not advised as it hardens the peas. Serves 6 to 8.
Mix all together; mixer may be used. Grease pans. Bake at 350° for 35 minutes.
Drain squash; stir in onion, soup, sour cream, carrot, cheese, salt and pepper. Sprinkle layer of stuffing mix in buttered casserole. Add squash mixture; cover with layer of stuffing mix. Dot generously with butter. Bake in preheated 350° oven for 30 to 40 minutes.
Mix together. Bake at 300° for 50 minutes or put in microwave for 15 minutes at Medium-high until heated through.
Wash, core and chop apples. Chop raisins, orange peel and ginger. Add rest of ingredients, except walnuts. Start at low heat and when sugar is dissolved, let mix boil gently about 30 minutes. Stir often. Add walnuts. Pour into 1/2-pint canning jars. Seal and process 15 minutes in water bath. Serve as condiment or use as mincemeat by adding butter and brandy for tarts, pies or pudding. Makes about 5 half pints.
Cream sugar, oleo and eggs together. Add vanilla and buttermilk. Stir in flour with baking powder and salt. Mixture will be soft. Drop by spoon onto greased cookie sheet. Bake at 350° until lightly browned.
In a small skillet, melt 2 tablespoons margarine over moderate heat. When foam subsides, add the onion and cook 4 or 5 minutes until translucent but not brown. Bring 2 cups water to boil in 1 quart pan. Add salt and slowly pour in grits, without allowing water to stop boiling. Boil 1 minute, stirring constantly. Reduce heat to medium and cook 2 minutes. Add the onions, Worcestershire and Tabasco, a little black pepper and 1 1/2 cups grated Cheddar combined with 3 tablespoons soft butter.
Grate potatoes and onion; strain. Let water stand until starch settles. Pour off water, keeping starch. Add starch to potatoes. Add all other ingredients except oil. Heat oil in frying pan. Brown pancakes well on each side. Drain on paper towels and serve. Serves 3 to 4.
Brown beef and drain thoroughly. Combine beef, apple, onion and sauerkraut and place in 2-quart casserole dish. Cover with tomato juice and bake at 350° for 1 hour and 15 minutes. Yield: 6 servings.
Soak bread cubes in warm milk. Saute onion in butter until transparent. Mix all ingredients. Use to stuff turkey.
Spray cookie sheet with Pam spray. Place cookies in single layer on cookie sheet. Melt margarine. Add brown sugar and nuts. Bring to a boil and boil 2 minutes, stirring constantly. Spread mixture over crackers. Bake at 300° for 15 minutes. Let cool 10 minutes. Cut or break into pieces.
Mix all together and pour into a 9 x 13-inch buttered pan. Refrigerate 12 hours and bake at 350° for 45 to 60 minutes, until set and brown (uncovered).
Dissolve gelatin completely in boiling water in medium bowl. Stir in cold water. Pour into 8-inch round cake pan.
Dissolve yeast in warm water. Add 2 cups of flour and beat until smooth. Add corn syrup, butter and salt. Mix well for 2 minutes. Add remaining flour and knead until all flour is worked into dough. Cover and put in warm place until dough doubles in size (1 to 1 1/2 hours)*.
Add salt to Jell-O; drain pineapple and add enough water to make 3 1/2 cups. Heat. Mix in Jell-O and cool until slightly thickened. Fold in softened cream cheese and beat with mixer at high speed for a few minutes. Add pineapple and beat until cheese is smooth. Add nuts and celery. Fold in Cool Whip. Refrigerate for a few hours until solid.
Combine oatmeal and buttermilk; set aside for 5 minutes. Add eggs and sugar; mix well. Mix together flour, salt, soda and baking powder. Stir all together adding oil last. Fill muffin pans half full and bake at 400° for 20 minutes. Excellent with honey butter.
Sift dry ingredients together. Cut in margarine. Add milk. Mix in quickly. Turn out on lightly floured board. Knead gently 1/2 minute. Roll to 1/2 to 3/4-inch thick. Cut and bake at 450° on ungreased sheet 10 to 12 minutes.
Mix and press in oblong pan. Bake 10 to 15 minutes at 350°. Cool in refrigerator.
Boil water and sugar. Add orange juice and water, lemonade and water and pineapple juice. When cool, add bananas. Freeze. Two hours prior to serving, remove from freezer. Add 2 (28 ounce) bottles ginger ale at table.
Using a flameproof ovenproof casserole, brown the salted chops in drippings. Cover with rice. Combine soup and milk; pour over rice, making sure all rice is moistened. Cover tightly. Bake in a 350° oven for 1 hour. Serves 4.
Combine first 6 ingredients, mixing well. Shape mixture into 1-inch balls. Roll each in peanuts. Chill 4 or 5 hours. Store in refrigerator. Yields 2 1/2 dozen.
If you are using dried figs, place them in a bowl and pour boiling water over them. Let stand 10 minutes, then drain and cut in half lengthwise. Cut fresh figs in half lengthwise, unless they are very small.
Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and strawberries. Spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and strawberry mixture. Chill. Garnish with whipped cream and fresh strawberries.
Prepare pudding according to package directions and pour into small paper cups. Insert wooden (popsicle) sticks or plastic spoons. Freeze for 3 hours or until firm. Peel off paper cups and enjoy!
Using 1/2 of all the ingredients, you're going to make two exact layers. In a 2-quart baking dish, begin layering on the bottom with Tater Tots, soup, onion, ham and ending with cheese. Repeat exactly in the same order with the other 1/2 of the ingredients, ending with cheese on top. Bake 30 to 40 minutes at 350° or until cheese is melted.
Cook meat; drain. Add soup and onion. Simmer. Mix macaroni with meat mixture and place in casserole dish. Cover with cheese and place under broiler until melted. Serve hot.
Mix all ingredients together. Shape dough into biscuits and place in a greased pan. Bake in 450° oven until done.
Mix soup, milk, soy sauce, pepper, green beans, and 2/3 c fried onions in a 1 1/2 qt casserole dish. Bake at 350° for 25 minutes or until hot. Stir; sprinkle remaining onions on top. Bake 5 minutes longer or until bubbly.
Saute onion in hot oil until tender. Add water and bouillon cubes; dissolve. Add noodles and salt. Cover; boil for 3 minutes. Stir in broccoli and garlic powder; cook 4 minutes. Add cheese, milk and dash of pepper. Cook until cheese is melted. Serves 8.
Mix well roll in ball and flatten with glass dipped in sugar. Bake in 400 degrees until golden brown.
Blend together sugar, eggs and oil. Add dry ingredients. Fold in apples and nuts. Bake in 350° oven for 30 minutes for layers or put in tube pan for 1 hour at 325° or until done when tested with toothpick.
Peel and slice potatoes thin. Peel and slice carrots and onion. Slice celery (dice). Put all ingredients in a 2 1/2 to 3-quart cassserole dish with lid. Bake until done, about 1 1/2 to 2 hours at 350°. Brown chop meat; drain and put on top of casserole. Add salt and pepper to taste.
Boil potatoes. Cool slightly and grate while still warm. Mix together the sour cream, celery soup, onions and melted butter.
Mix all ingredients together well. Place into small baking dish. Top with 1/2 cup chopped sauteed pecans. Bake at 350° for 20 minutes.
Cook mushrooms and onion in 2 tablespoons dressing over medium-high heat.	Add flour and seasonings. Gradually add milk, stirring until thick. Stir in 1 cup dressing, turkey, vegetables	and 1 cup cheese. Cook 5 minutes. Spoon mixture into 1 1/2-quart casserole.
Mix all ingredients together well. Spread over cooled cake. If mixture is too stiff, add 1 to 4 teaspoons milk until it is smoother and easier to spread. This icing is perfect for the Red Velvet Cake, Italian Cream Cake and Carrot Cake.
Cream sugar and oil; add eggs. Stir all dry ingredients together and add to egg mixture. Add bananas and nuts. Bake in three greased and floured 9-inch pans at 350° for 25 minutes.
Wash wild rice thoroughly. Drop into boiling water; add 1 teaspoon salt. Cook 25 to 40 minutes. Drain and rinse. Heat 1/2 of the butter with onions and mushrooms until soft. Use remaining half for the white sauce.
Put ingredients in food processor. Pour into large pot and cook for 1 1/2 hours. Pour into hot jars and seal. Process in boiling water for 20 to 30 minutes.
Mix together soup, mayo, lemon juice and cheese. Mix bread crumbs and butter for top of casserole. Mix all ingredients together and add sliced mushrooms.	Pour into casserole dish & top with bread crumb mixture. Bake at 350° for 40 minutes. Can be frozen.
Cook apples down some, either on top of stove or in microwave. Add sugar and cinnamon, like you would for an apple pie. Put in cake pan. Cover apples with biscuit mix. Bake at 350° until done. Serve with a mix.
Combine fruit and juice. Add sugar, eggs, vanilla and salt. Mix well. Add milk and pour into freezer can. Freeze.
Preheat oven to 325°. Sift together flour, baking soda, salt and cinnamon; set aside. Cream together shortening, brown sugar and sugar in bowl until light and fluffy. Add egg; beat well. Stir dry ingredients into creamed mixture, blending well. Add oats. Drop by rounded teaspoonfuls about 3 inches apart on greased baking sheets. Bake for 15 minutes or until golden brown. Remove from baking sheets when slightly cooled. Makes 2 1/2 dozen.
Cream together oleo and sugar. Blend in orange juice. Add crumbs. Form into 1-inch balls. Roll in coconut. Refrigerate until firm enough to serve.
Heat oven to 375°. Spray 9 x 9 x 2-inch pan with nonstick cooking spray. Beat sugar, sour cream, margarine and egg whites in large bowl on low speed for 1 minute, scraping bowl occasionally. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, salt and baking soda on medium speed for 1 minute, scraping bowl occasionally. Stir in nuts. Spread in pan. Bake 20 to 25 minutes or until light brown; cool. Cut into 2 1/4 x 1 1/2-inch bars.
Cream butter and sugar. Add beaten whole eggs. Add vanilla and vinegar. Pour into unbaked pie shell. Start baking at 300°; bake 10 minutes. Raise temperature to 350°. Complete baking time is about 45 minutes. Real good!
Chill medium bowl and beaters. Combine cream and coffee powder in chilled bowl. Beat until soft peaks form. Add Kahlua and 2 tablespoons sugar. Beat until stiff peaks form. In small bowl beat egg whites until soft peaks form. Gradually add 2 teaspoons sugar; beat until stiff peaks form. Fold egg white into whipped cream mixture. Transfer to dessert bowl, cover and chill several hours or overnight. Decorate with chocolate curls. Chill in a 1 1/2-quart souffle dish if desired. Serves 4.
Brown onion and meat, drain. Add meat mixture to soups, beans and sauce. Bring mixture to boil. Tear tortillas into strips and layer in casserole dish; then add meat mixture and strips of tortillas. Top with grated cheese. Bake for 30 minutes at 400 degrees.
Boil chicken; take from bone and cut into bite size pieces. Drop tortillas into chicken broth until limp. Line bottom of casserole dish with tortillas. Add chicken in order, chili powder, the cream soup and tomatoes. Top with cheese. Bake in 2-quart dish at 325°, uncovered, for 25 to 30 minutes.
Saute onion and celery in butter. Add soup, milk, eggs, Worcestershire sauce and Tabasco sauce. Mix well. Reserve enough cheese and cracker crumbs to cover top of casserole. Add remaining cheese and crumbs to soup mixture with salt and crabmeat. Put in buttered casserole; cover with reserved cheese and crumbs. Place in a 325° oven until thoroughly heated and brown on top.
Cook beans in fresh water to which 1 teaspoon salt is added. Drain and rinse in hot water. Pour into a flat baking dish. Add and stir in margarine.
Saute onion in 1/4 cup margarine. Blend in flour, salt and pepper. Gradually add milk; cook, stirring constantly, until thickened. Add chicken, cheese (2 cups), rice and broccoli. Mix well. Spoon into 9 x 13-inch baking dish. Add remaining 1 cup of cheese on top. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Combine margarine, cake mix and 2 eggs in mixer bowl. Mix well. Batter will be stiff. Spoon into greased cake pan. Beat cream cheese and confectioners sugar in mixer bowl until light. Beat in 2 eggs. Mix in coconut and pecans. Spread over cake batter. Bake at 350° for 30 to 40 minutes.
Mix dry pudding with fruit. Add marshmallows; fold in Cool Whip. Refrigerate, then serve.
Melt butter in microwave. Add corn syrup and brown sugar to melted butter. Stir and cook in microwave oven for 3 minutes on High power. Stir soda into butter mixture. Stir vanilla into foamy butter mixture. Mixture will become foamy. Pour on popped corn. Stir as you pour.
Place oxtails in roasting pan at about 375° for about 1 hour. Drain off excessive fat. Have vegetables cut to your favorite size. Place in pan with oxtails. Pour in beef broth; season to taste. Add 1 tablespoon cooking wine. Cover pan tightly with foil. Return to oven and cook until oxtails are well done. May or may not need to add small amount of water. Serve as is or with rice.
Melt oleo in 9-inch pan. Mix 1 cup sugar, flour and baking powder; add milk and mix well. Pour over oleo. Do not stir. Pour cherries over batter. Do not mix. Sprinkle other 1/2 cup of sugar over batter. Bake at 325° in preheated oven for 1 hour.
Measure 1/3 cup of chutney and drain the syrup into a large bowl. Finely chop chutney pieces and combine with syrup. Cut turkey into 1/2-inch cubes. Add to bowl with mayonnaise, mustard, salt and pepper; mix until combined. Divide salad among 4 individual serving plates lined with lettuce leaves. Sprinkle each with chopped almonds and garnish with the artichoke hearts, cucumber and radishes, dividing evenly. Serves 4.
Cook ground beef and diced onion until meat is done. Drain liquid off. Add drained mushrooms, salt, pepper, garlic powder and Kitchen Bouquet. Stir in soup and heat thoroughly. Add sour cream right before serving. Serve over noodles or rice.
Wash and completely dry grapes. In a big bowl, mix sugar, cream cheese, sour cream, vanilla and desired amount of pecans. Mix well. Add grapes and mix it up. Sprinkle on top the brown sugar and the rest of the pecans.
Brown ground beef and onions. Add soup, vegetables and milk. Set aside.	Mix Bisquick and water and spread on bottom of greased 9 X 13 baking dish. Pour hamburger mixture over bisquick mixture. Bake for 20 minutes at 400 degrees. Top with cheese and return to over for 10 minutes or until cheese melts.
Cream butter. Gradually add sugar. Beat in egg and almond extract (by hand). Gradually blend in flour. Chill dough for ease in handling. Roll out dough on lightly floured surface to 1/8 inch thickness. (We like them thin; however, you can make them thicker, if	so desired.) Cut into desired shapes and bake at	350° on ungreased cookie sheet (about 10 minutes, or	until golden brown). Frost with confectioners sugar frosting when cool.
Mix ingredients well with electric beater. Refrigerate. Put on salad just before serving. Spinach, mushrooms and hard-boiled eggs.
Preheat oven to 325°. Grease and flour tube pan. Measure flour and sift together with baking powder and salt. Set aside. In large mixing bowl, mix sugar and Crisco. Beat until fluffy. Add eggs one at a time, beating well after each. Add vanilla. Add flour mix alternately with milk. Take out 2 cups of batter and mix with cocoa. Layer batter into tube pan beginning and ending with white batter. Bake at 350° for 2 hours.
Combine first 4 ingredients to make a sauce (do not dilute soups). Cook chicken breasts in salted water until done, then cut into pieces. Cook broccoli just until tender. Spray casserole dish with Pam. Place layer of broccoli, layer of chicken pieces and layer of sauce. Repeat layers. Cook at 375° until bubbly. Top with cheese and cook until melted. Serves 6.
Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until tender. Remove roast and keep warm. Skim fat from juices. Measure 2 cups, adding water if necessary and pour into saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yields 4 to 6 servings.
Grease 9 x 13-inch pan. Pour in croutons. Sprinkle with cheese. Beat 1 dozen eggs. Add Carnation milk and enough regular milk to make 4 cups. Add salt and pepper. Mix all liquid together; pour over croutons and cheese. Refrigerate overnight. In the morning, cook bacon; crumble over pan. Bake 1 hour at 325°.
In saucepan, cook onion and green pepper with cumin in butter until tender. Add broth, water, rice, salt and pepper. Cover, bring to boil. Reduce heat, simmer for 25 minutes or until done. Stir occasionally. Add beans and pimento. Heat. Makes about 5 1/2 cups or 4 servings.
Cut Mozzarella into 1/4 to 1/3-inch thick slices. In a shallow bowl, combine bread crumbs and parsley. In second bowl, beat the eggs with small amount water and add some salt and pepper. Place flour in third shallow bowl. Dip the cheese slices into flour until completely covered. Dip floured cheese into egg mixture, then in bread crumbs, then repeat the egg and bread crumbs until sides and edges are covered. Heat olive oil in 2 large skillets on medium. Saute cheese slices until crispy and golden brown (a few minutes on each side; watch carefully). Remove from heat and drain on paper towel. Serve immediately.
Combine all ingredients in a 2-quart microwavable casserole dish with lid. Microwave on High for 2 minutes. Stir. Cook another minute. Stir.
Prepare this in a slow cooker before game time. Just throw in all the ingredients and let cook. You can serve the meat by itself or on rolls.
Mix vinegar and yellow mustard; add sugar, salt, mustard seed, cloves, celery seed and a few drops food coloring; simmer, about 10 minutes. Slice onions and pour juice over the onions when hot. Add eggs and refrigerate.
Cook sweet potatoes in skins until nearly tender. Peel and halve. Arrange in greased shallow 1 quart baking pan. Combine sugar, water, salt and butter; pour over sweet potatoes. Bake in	moderate oven at 350° for 15 minutes, basting occasionally. Sprinkle top with coconut; bake 10 minutes longer or until lightly browned.
Place rhubarb pieces, water, sugar and food color in a pan. Cook slow until soft. Then add strawberry jello and frozen strawberries. Cook slow until strawberries thaw.
Mix all ingredients except cheese. Add 1/2 cheese. Heat. Serve with cheese on top.
Combine sugar, oleo and milk in a heavy 2 1/4-quart pan. Bring to a full, rolling boil while stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly. Remove from heat and stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat mixture until well blended. Pour into greased 13 x 9-inch pan. Cool. Cut into squares or desired shape.
Wash and trim off broccoli flowers from a large head of broccoli. Add 1/2 pound of bacon, crumbled and fully cooked. Also cut the red onion into little rings or dice and add to other ingredients. Add pecan chips (small) and raisins.
Prepare noodle mix as directed on package, using 1/2 cup milk instead of 1/3. Stir in other ingredients and pour into a 2-quart casserole. Cover and bake at 350° for 25 to 30 minutes or until bubbling hot. Regular noodles and sour cream may be used in place of Romanoff mix.
Mix ingredients until well blended. Refrigerate. Serve with chips, crackers or vegetable dippers. Makes 1 1/2 cups.
Fry sausage and onion together until done. Drain well. Spread bread dough on well greased cookie sheet until the dough is flat and covers the cookie sheet. Mix eggs and cheese together. Add the sausage and onion; mix well. Spread evenly over the dough. Roll up like a jelly roll. Bake at 350° for 25 to 40 minutes or until brown. Let cool, then slice and eat.
Mix together all ingredients and refrigerate for 24 hours. If desired, top with cherries for color.
Combine all ingredients. Refrigerate at least 1 hour. Roll into small balls. At this point, the balls may be frozen to use at a later date. Bake on cookie sheet at 350° for 20 minutes. Serve with toothpicks. Makes 60 to 72 balls.
Place first 4 ingredients in a saucepan. When mixture begins to boil, time for 5 minutes. Remove from heat; add next 4 ingredients; add flour last. Mix and place on greased jelly roll pan. Makes 3 pounds. Delicious.
Add lemon juice to condensed milk a little at a time. Add container of Cool Whip. Add strawberries. Put into graham cracker pie shell and refrigerate until set.
Mix and put in bottom of a 9 x 13-inch pan the flour, pecans and melted butter. Bake at 350° for 20 minutes or until brown. Cool completely.
Preheat oven to 350°. In large bowl, combine crunch peanut butter, softened oleo, brown sugar (packed) and granulated sugar. Beat until creamy. Gradually beat in eggs and vanilla. In a small bowl, combine flour, baking powder and salt. Blend into peanut butter mixture. Spread into greased 13 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Place in 350° oven for 5 minutes. Remove from oven; run knife blade through to marbleize. Return to oven; bake 25 minutes more. Cool and cut into 2 x 1-inch bars. Makes 4 dozen.
Cook ground beef, onions and celery in large skillet until meat is browned and drain excess grease. Add soup and stir. Add thyme. Spoon meat mixture into a lightly greased 2-quart shallow casserole dish. Spread potatoes evenly over meat mixture. Bake at 350° for 20 minutes.
Make into 1-inch balls. Put 3 at a time in a large bag of Shake 'n Bake (barbecue). Bake at 450° for 5 to 10 minutes or until brown.
Pare cucumbers and cut lengthwise in very thick slices. Wipe them dry with a cloth. Sprinkle with salt and pepper and dredge with flour. Fry in pan greased with about 1 tablespoon each of lard and butter. Brown both sides and serve warm.
Put chicken in bottom of a casserole. Cover chicken with celery, onion, parsley, water chestnuts, salt and pepper. Mix soups together with Miracle Whip and spread on top of casserole. Top with stuffing and pour melted butter over top. Bake in a 350° oven for 40 minutes.
Sift together flour, sugar and soda. Boil shortening, butter or oleo, water and cocoa and pour over dry ingredients above. After mixing the mixture, add buttermilk, eggs and vanilla.
Heat oven to 350°. Spread 3/4 c. of the coconut evenly in shallow pan. Toast 7 to 12 minutes or until lightly browned, stirring frequently. Cool. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Gently stir in 1 c. of the whipped topping and remaining 1 c. untoasted coconut. Spread mixture in crust. Stir 1/2 c. of the toasted coconut into remaining whipped topping. Spread over pudding layer. Sprinkle with remaining 1/4 c. toasted coconut. Refrigerate 4 hours or until set. Store leftover pie, covered, in refrigerator.
Beat whole eggs, gradually adding sugar. Add milk, salt, vanilla, coconut and nutmeg. Pour into pastry shell; bake in moderate oven for 30 minutes, or until custard is firm.
Mix Kool-Aid and water. Add sugar and juices. Just before serving, add sherbet and ginger ale.
Butter a large casserole dish. Wash chicken. Mix the flour, salt and pepper; roll chicken in it. Dip each piece in the egg, beaten slightly with the 2 tablespoons water. Roll each piece in the bread crumbs; place in dish. Bake at 350°, uncovered, for about 45 minutes, or until tender. Baste occasionally with margarine, lemon and 2 tablespoons water. Serve alone or with gravy.