HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion, then drain. Mix Veg-All, corn soup, mushroom soup or tomato soup, beef and onion all together. Combine in round cake pan. Cover with cheese, then cut biscuits into fourths and put on top. Bake in a 300° oven for 30 to 45 minutes, or until golden brown.
Lay half the chilies in bottom of well-greased 9-inch square baking dish. Top with 1/2 the tortilla strips and 1/2 the cheese. Arrange tomatoes on top. Repeat the layers, using up all the remaining ingredients (chilies, tortillas and cheese). Beat together eggs, milk and spices. Pour evenly over casserole. Sprinkle lightly with paprika, if desired.
Sift flour, baking powder, salt and cayenne pepper into large mixing bowl. Cut in shortening. Add cheese and toss to mix. Drizzle ice water over dry ingredients and mix lightly with fork just until dough holds together. Turn dough out onto lightly floured board and knead lightly 7 to 8 times. Roll 1/2 inch thick and cut with 2-inch cutter. Place 1/2 inch apart on ungreased cookie sheet. Bake at 425° for about 20 minutes. Makes about 1 dozen. Cut open and insert ham slices.
Boil chicken breasts in lightly salted water until meat is tender. Remove stock for future use. Let chicken cool. Separate meat from bone and skin by pulling. Leave chicken in medium-size strips. Toss remaining ingredients except almonds with chicken meat. Cover and refrigerate until serving time. Garnish with almonds and serve with frozen fruit salad. Makes 12 servings.
Mix all ingredients together well. Pour into unbaked pie shell. Bake about 1 hour in 350° oven.
The tradition, or rule, is for the older men to cook the fish. Shortly before he died, Uncle Melvin passed this technique on to some of his nephews. (My brother shared with me.)
Combine all ingredients, adding muffin mix last. Pour into 7 x 11-inch greased baking dish. Bake at 375° for 35 to 40 minutes.
Put meat and soups in casserole. Add sherry. Bake at 325° for 1 hour or so. Serve over rice.
Cut circles (donut) from bread and save holes. One circle per slice of bread (use large glass and a shot glass for inside). Put bread scraps in bottom of 13 x 9-inch pan. Layer cheese over bread, then ham and then broccoli. Arrange bread circles over top. Use holes to fill in outer spaces. Combine remaining ingredients and pour over bread mixture. Cover and refrigerate overnight or at least six hours. Bake at 325° for 55 minutes. This is an attractive dish; bread circles form a patterned crust when baked. At Christmas, tree cut-outs can be used.
Have all ingredients at room temperature. Cream together the butter and sugar. Add the eggs, one at a time, beating constantly. Reduce to blend. Add the sour cream and flour. Add the baking powder. When all ingredients are blended, bake at 350° for 1 hour and 15 minutes in a loaf or tube pan, greased and floured. (You can use butter to grease pan.)
Preheat oven to 425°. Grease one or two baking sheets. Sprinkle flour on baking counter. Pull biscuits apart. Stretch or roll into 4-inch diameter. Spoon pizza sauce on and spread. Sprinkle each with cheese. Add favorite toppings. Bake 10 to 15 minutes until crust is brown. Serve to friends.
The title of this concoction identifies the process necessary to produce the flavor of this combination. Need 2-quart storage container with a lid that will seal without a leakage when container is inverted; i.e., turned over, upside down, at least four times in twenty-four hours before serving.
Heat oven to 350°. Beat eggs, sugars, dressing and vanilla with electric mixer; add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch baking pan. Bake 12 to 15 minutes. Cool 10 minutes. Melt caramels with milk over low heat. Top crust with caramel mixture; sprinkle with chips and pecans. Spoon reserved 1 cup batter by teaspoonfuls over pecans. Continue baking 12 to 15 minutes.
Place apples in a buttered baking dish. Combine flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over apples and bake about 15 minutes in a 450° oven. Makes 6 servings.
Add the ingredients in a large kettle and boil for 1 hour. Put into flat crocks to cool. Cut it into bars the next day.
Cream together butter, granulated sugar and 1/2 cup brown sugar until light and fluffy. Add water, vanilla and egg yolks (reserve whites in a separate bowl). Beat for 2 to 3 minutes. Beat in flour, salt, baking soda and powder. Spread batter onto lightly greased 13 x 9 x 2-inch baking pan or jelly roll pan. Sprinkle on chocolate chips. Beat egg whites until they form soft peaks, then add reserved brown sugar, blending well. Carefully spread over chips. Sprinkle with nuts. Bake at 350° for 35 minutes or until whites are brown. Cut with sharp knife while still hot. Yields 3 dozen bars.
Bone chicken breasts and cut meat into 1 or 2 inch pieces. Soak chicken pieces in egg and milk for one hour. While chicken is cooking, boil the bones for broth. Roll chicken pieces in bread crumbs. Brown chicken pieces in margarine. Put chicken pieces in casserole dish. Sprinkle with lemon juice and Parmesan cheese. Cover with mushrooms and chicken broth. Bake at 350° for 30 minutes or longer. Baste with stock while baking and add more lemon juice or cheese to suit your taste. Serves 4 to 6. Serve with rice and tossed salad. Can be frozen.
Cream together all ingredients in medium size bowl. Serve with sliced apples, fruit or nuts.
Cream butter and sugar. Beat in egg. Add walnuts and raisins that have been rolled in 2 tablespoons flour, taken out of the flour. Sift flour, salt, soda and spices together. Stir into the butter mixture; add applesauce. Pour into 2 greased and floured 8 or 9-inch layer pans. Bake at 325° until done.
Place steak in covered baking dish or pan. Place cheese strips over top of steak along with garlic. Pour tomato sauce on top, then olive oil, a little salt and pepper and oregano to taste. Rinse tomato sauce can out a little and pour some of the water in the bottom of the baking dish. Cook at 400° for 45 minutes. Serve with sliced Italian bread to dip into gravy.
Beat egg yolks and sugar together. Add brandy, rum and heavy cream. Beat 6 egg whites until stiff, beating in remaining egg whites alternately with the powdered sugar. Fold in light cream; mix together. Sprinkle with nutmeg or cinnamon.
Cook carrots until medium tender. Drain and pierce several times with a fork. Mix dressing and seasonings. Pour over carrots and marinate 24 hours in refrigerator; serve cold.
Mix beans, diced pepper, onion, ketchup, brown sugar and Monterey Jack cheese (grated). Mix thoroughly and put grated Cheddar cheese on top. Bake 30 minutes or until bubbly in 350° oven.
Mix all ingredients together and marinate in refrigerator for 4 hours or overnight. Can be used for all kinds of meat.
Pour melted butter into 9 x 13-inch baking dish or pan. Drain peaches and reserve 1/2 cup of juice to boil with peaches in saucepan. Mix 1 cup sugar, flour, milk, baking powder and salt. Pour over butter. Arrange peaches on top of batter. Sprinkle 1/4 cup sugar over peaches. Bake at 400° for 25 minutes or until golden brown.
Batter your steak in flour, then fry it until done. Chop up fried steak and combine it with the remaining ingredients in a pot. Simmer for 20 to 25 minutes on low (or until potatoes are done), stirring occasionally.
Mix together all ingredients. Bake at 350 degrees in pyrex dish about 30-45 minutes.
Cube tomato. Section onion. Deseed and cut bell pepper into small cubes. Mix beans, tomato, onion and bell pepper with taco seasoning and bake in large casserole dish. Garnish top with jalapeno peppers and cheese. (Some cheese may also be mixed with the beans). Bake at 375° to 400° for 30 to 45 minutes. Serve as entree with Corn Fritters and other vegetables. Serves 8.
Boil together strawberries and 1 cup sugar for 2 minutes. Add 2 cups of sugar and boil together for 5 minutes. This needs to be stirred. Pour into a flat pan and stir occasionally. Let stand for one day or overnight. Put into jars and place in the freezer. Good as topping for ice cream.
Mix dry ingredients. Stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until moistened. Stir in cranberries and nuts. Spread in greased loaf pan. Bake at 350° for 55 to 65 minutes.
Mix flour, soda and salt; set aside. In large mixing bowl, cream margarine and brown sugar until fluffy. Beat in egg. Blend in flour mixture at low speed alternately with milk until well blended. Stir in vanilla and rhubarb. Turn into a greased and floured 9 x 13-inch pan. Sprinkle with remaining sugar and cinnamon. Bake at 350° for 40 to 45 minutes. May sprinkle with powdered or regular sugar. Serve with whipped topping, ice cream or just plain.
Heat vegetable oil in heavy large pot over medium-high heat. Add ginger and stir 30 seconds. Add half of cabbage and toss until wilted, about 4 minutes. Add remaining cabbage, green onions and sesame oil. Toss until all cabbage is crisp-tender, about 4 minutes. Season to taste with salt and pepper and serve.
Combine pudding mix and milk in a small bowl. Beat slowly with rotary beater until well blended. Fold in whipped topping. Store frosted cake in refrigerator.
Remove crust from bread. Combine all ingredients. Spread mixture on bread. Slice bread (with mixture on it) into 4 or 5 sticks per slice. Bake on greased cookie sheet at 300° for 15 minutes or until brown.
Grease and flour tube pan. Place rolls randomly in pan. Mix brown sugar and pudding mix. Sprinkle over rolls. Combine granulated sugar and cinnamon. Sprinkle over the rest. Place pecan pieces on top. Pour the melted butter over all. Let stand overnight, uncovered. Next morning, bake in a 350° oven for 30 minutes. Let stand 15 to 20 minutes before turning out of pan. Pull apart to eat!
Combine eggs, sugar, milk, pumpkin and cinnamon. Pour into greased and floured 9 x 13-inch pan. Sprinkle yellow cake mix (dry) on top. Pour melted margarine over dry cake mix. Sprinkle chopped pecans over top. Bake at 350° about 1 hour.
In skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in zucchini, broccoli and basil. Cover; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat.
Combine melted Crisco, cocoa and salt, then add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin for good spreading consistency.
Have margarine at room temperature. Mix margarine with sugar. Add eggs one at a time. Add sour cream. Mix flour, soda and salt together, then add to wet mixture. After blending well, add coconut and vanilla. Bake in tube pan at 350° for 1 1/2 hours.
Heat oven to 350°. Mix 1 cup baking mix and the powdered sugar. Cut in margarine. Press in ungreased square 8 x 8 x 2-inch pan. Bake until light brown, about 10 minutes. Mix remaining ingredients except Glaze; pour over baked layer. Bake until set, about 25 minutes. Loosen edges from sides of pan while warm. Spread with Glaze. Cool completely; cut into about 1-inch squares. Makes 64 cookies.
Combine all ingredients in a glass bowl. Cover and allow to marinate at least 2 hours in refrigerator before serving.
Unroll crescent rolls and press into a 9 x 13-inch pan. Spoon sausage over crust. Sprinkle hash browns and cheese over sausage. Beat together eggs, milk and salt; pour over top. Bake at 375° for 25 to 30 minutes until bottom crust is browned and center is set. Serves 8 to 10.
Partially thaw lobster tails. Using knife, butterfly tails (cut down center of back and open wide, do not cut under membrane). Place on broiler pan, shell side down. Dash a few drops of bottled hot pepper sauce into melted butter; brush over meat. Broil 4-inches from heat until meat loses its translucency and can be flaked with a fork, about 17 minutes for a 6 to 8 ounce tail. Loosen meat; serve with butter and lemon.
Beat egg slightly and mix with remaining ingredients, until well blended. Pack salmon mixture firmly in a greased 8 x 4 x 3-inch microproof loaf pan. Cover with waxed paper. Cook on 70 (Roast) for 25 to 30 minutes or until loaf is firm. Let stand, covered, 10 minutes before slicing. Makes 6 to 8 servings. Total cooking time: 25 to 30 minutes.
Combine all ingredients; mix well. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves.
Mix sugar, oleo and milk; cook over low heat until the soft ball stage (240°). Stir constantly. Remove from fire and add peanut butter and Marshmallow Creme; mix well, until it starts to thicken. Pour into buttered pan to cool. Almost fills a 9 x 13-inch pan. Keeps well and packs well for mailing.
Mix first 5 ingredients and spread on rolls. Top with ham and cheese. Wrap in foil. Bake at 400° for 10 minutes. Serve warm.
Pick over the crabmeat to make certain there are no pieces of shell in the meat. Combine all ingredients together and chill well. Serve with dipping size Fritos.
Cut the lettuce into very thin pieces. Chop tomatoes into medium pieces. Cut the slices of American cheese into thin strips. Add the red kidney beans and onions, then mix in a large bowl. Brown the hamburger. Drain and add salt. Serves 8.
Sift flour with baking powder, baking soda, cinnamon, allspice, cloves and nutmeg. Mix first 6 ingredients. Add the remaining ingredients. Stir in 1 teaspoon vanilla and 2 sticks melted margarine (not hot). Bake in slow oven of 300° until done.
Mix cake mix, butter and 2 eggs and spread in a 9 x 13-inch pan. Mix remaining ingredients and pour over cake mixture. Bake at 350° for 35 to 40 minutes.
Butter a large baking dish. Spread uncooked rice in the dish. Arrange chicken (skin side up or may wish to remove skin after baking) on the rice. Pour the mixture of orange juice, sherry and golden mushroom soup over the chicken. Sprinkle the onion soup over the top. Cover with lid or foil. Bake for 2 hours at 325°, then uncover and bake 15 to 20 minutes, until rice is dry and chicken is browned.
Saute onions in butter and cooking oil until soft, not brown, about 10 minutes. Cover. Add diced bacon and salt. Simmer 10 minutes. While onions and bacon are simmering, combine eggs and whipping cream, stirring until thoroughly mixed. Place in refrigerator until ready to use. Smooth dinner roll dough over a greased 12 3/4 x 9-inch pan or cookie sheet. Combine onions and bacon with egg and cream mixture. Spread mixture evenly over the dough. Bake at 400° for 45 minutes or until golden.
Heat 1 inch oil in Dutch oven to 375°. Mix all ingredients until well blended. Drop by tablespoons into hot oil. Fry about 1 minute, turning once, until golden brown. Drain on paper towels. Serve hot. Yields 15 to 20 hush puppies.
Beat eggs and add other ingredients in order. Put in 9-inch crust and bake at 350° for 40 to 45 minutes.
Combine sugar, cocoa powder and salt in medium-size heavy saucepan. Gradually whisk in milk until well blended and smooth. Cook over moderate heat, stirring occasionally, until sugar dissolves. Remove saucepan from heat.
Mix the three pie ingredients together and bring to a boil in saucepan. Boil 1 minute. Pour into crust. Refrigerate one hour before serving. Top with Dream Whip or Cool Whip.
Combine Jell-O and pineapple (crushed) with juice in pan. Heat until mixture simmers. Add sugar, baby food and cream cheese (diced). Mix well but do not beat. Chill until thickened when dropped from spoon, about 15 minutes. Slowly blend in Cool Whip. Chill overnight.
Heat soup, Ro-Tel and broth to boil. Divide remaining ingredients making layers twice in baking dish. Pour soup mixture over all. Bake at 350° for 30 minutes. Let set 10 minutes before serving.
Follow Pepperidge Farm pastry instructions. Place cheese in center. Top with preserves. Fold edges of dough up to seal Brie inside, corners to center. Beat 1 egg with water and brush on top. Place on an ungreased cookie sheet or use Pam if desired. Bake at 425° to 450° until golden brown (oven ranges vary).
Fry ground beef, made into 3 patties. Butter each slice of bread on one side. Place hamburger patty, cheese and onions between 2 slices of bread and grill until golden brown on each side.
Melt margarine in casserole dish. Add rice. Pour soups over rice. Bake 350° for 45 minutes.
Cut chicken breasts in half and wipe well with paper towel. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, paprika, garlic, salts and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight. Preheat oven to 350°. Remove chicken from sour cream mixture and roll in crumbs. Arrange in large, shallow baking dish. Melt butter and shortening in a small saucepan and spoon half over chicken. Bake chicken, uncovered, for 45 minutes. Spoon rest of butter mixture over chicken and bake for 10 to 15 minutes longer. Serves 12.
Mix shortening, sugar and eggs; add sour milk. Sift flour, soda and salt; stir in nuts, cherries and dates. Chill. Drop from spoon on greased baking sheet and bake at 400° for 8 to 10 minutes.
Mix yeast, water and	sugar and let stand for a few minutes. In saucepan, bring to boil molasses, water, sugar, shortening, salt and anise seed. Place buttermilk and soda in large mixing bowl. Add partially cooled molasses mixture and yeast mixture. Stir in rye flour. Add white flour and knead until dough is not sticky.
Melt butter, sauces and salt over low heat. Mix cereals and nuts in large paper sacks. Divide evenly into large aluminum pans. Sprinkle sauce evenly over mix. Stir to coat cereal. Bake in slow oven for 1 1/2 hours at 250°. Stir mixture every 15 minutes. Cool; store in airtight containers. Makes great Christmas gifts!
Mix well and pour into greased pie plate. Bake at 350° for 30 minutes. Makes its own crust.
Beat eggs and sugar good. Pour in buttermilk and beat well. Add flour to desired consistency. When griddle or skillet has reached correct temperature, fry cakes. Serve hot with butter and syrup.
Mix together soup, hash browns and onion. In 9 x 13 pan, layer potato mixture and cheese. Continue layering ending with cheese on top. Bake at 350° for 1 hour.
Fry bacon crisp. Remove, crumble and reserve. Add flour to drippings. Blend well. Add onions. Cook and stir until onions are limp. Add beans and cook until done. Add seasonings with enough water to cover. Mix well and cook 10 minutes. Serve with bacon garnish. Serves 6 to 8.
Beat cream cheese until fluffy. Combine whipping cream, sugar and vanilla and whip until thickened but not stiff. Mix with cream cheese and beat until smooth and creamy. Fold in cranberry sauce and spoon into chilled pie crust. Freeze until firm. Remove from freezer a few minutes before serving.
Place cooked broccoli in casserole dish and top with chicken slices. Combine other ingredients and heat on low heat. Pour over top of broccoli and chicken. Cover with bread crumbs. Bake at 350° for 30 minutes. (Or prepare and freeze; return to room temperature before baking.)
Combine apples, celery, nuts and mayonnaise. Toss. Refrigerate.
Mix all ingredients together and set in refrigerator until firm. You may add bananas to this also.
Take the two slices of bread and spread butter on one side of the bread. Turn your frying pan on #4 or 3/4 of the way on. Put one slice of bread on the pan and then take one slice of cheese and put on bread. After that put the one slice of ham or turkey. Put the last piece of cheese and let cook on each side for about 5 to 10 seconds, if pan is hot. Do not smash the bread together.
Mix meat with salt, pepper and onion juice. Add flour, eggs and milk (small amounts	at a time). Mix thoroughly. Make into balls about 2-inches in diameter. Brown in butter in skillet at high heat. Turn down and finish frying, turning occasionally, uncovered.
Cover the bottom of casserole with chipped beef. Wrap 1/2 slice bacon around each breast and place in bottom of greased casserole. Mix undiluted soup and sour cream. Pour over the chicken. Cook, uncovered, for 3 hours at 250°.
Dissolve soda in 1/2 cup water. Dissolve yeast in 1 cup water. Mix all ingredients together. Pinch off dough as needed. Pat out about 1/4-inch thick. Cut with biscuit cutter. Refrigerate rest of dough, covered, until needed. Will keep about 1 week. No rising time. Bake at 400° about 20 minutes.
Cool and chill the pudding. Fold together pudding and Cool Whip. In a glass bowl, layer 1/2 of cake pieces, 1/2 of pudding mixture and 1/2 of cherries. Repeat layers. Chill and serve.
Preheat oven to 375°. In a plastic or paper bag, combine flour and pepper. Add chicken and shake to coat well. Place in a lightly greased 13 x 9 x 2-inch baking dish.
Preheat oven to 400°. Combine dry ingredients. Add applesauce, milk, egg and oil. Beat vigorously for 30 seconds. Fill greased 2-inch muffin pans 2/3 full. Bake 12 minutes or until golden. Remove from pan and dip tops in melted butter (2 tablespoons), then in a mixture of 1/4 cup sugar and 1/4 teaspoon cinnamon. Makes 24.
Drain peas. Mix peas, onion and tomato together. Add just enough mayonnaise to mix well. Refrigerate.
Mix together all ingredients in greased casserole dish. Squeeze excess water out of defrosted spinach before adding to other ingredients. Bake for 1 hour at 350°. Serves 4.
Combine ingredients in order listed. Put in a greased and floured 9 x 13-inch pan. Bake at 350° until sides shrink and top springs back, 45 minutes or longer.
Melt butter; add flour and seasonings. Blend well. Add milk, meat stock and pimentos that have been put through sieve. Cook 20 to 30 minutes, stirring until mixture thickens. This makes 10 servings.
Brown hamburger with onions, salt and pepper; drain well. Add hamburger to all other ingredients. Bring to slow boil. Add broken very thin spaghetti (small handful). Simmer over low heat for at least 1 hour. Taste test. Add chili powder and water as needed.
Dissolve yeast in warm water. Stir in sugar. Beat in remaining ingredients. Grease muffin tins. Fill each tin about 1/2 full of batter. Bake at 400° for 10 minutes. Yields 30 rolls.
Place all ingredients, except cheese, in a 2-quart glass casserole. Microwave, covered, on High for 10 to 12 minutes or until vegetables are tender. Stir in cheese until melted. Microwave, uncovered, on High, stirring every 2 to 3 minutes until desired consistency.
Sift flour, sugar, baking powder, soda and salt. Cut in shortening. Add orange juice, orange rind and egg. Stir until moist. Add chopped cranberries and nuts. Bake at 350° for 1 hour or until done.
Mix flour, salt and sugar in a large bowl and set aside. Mix oleo, water, cooking oil and cocoa in a saucepan on low heat. Heat until melted and starts to boil. Pour over flour mixture. Mix well. Add eggs, soda, buttermilk and vanilla and mix well. Bake in a greased oblong cookie sheet pan for 20 minutes at 350°.
Spread walnuts on cookie sheet and toast in a 325° oven for 5 to 8 minutes. Chop walnuts coarsely. In medium bowl blend walnut and olive oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts. Pour dressing over vegetables and marinate 8 to 24 hours. To serve, arrange on large platter and garnish with rosemary. Makes 24 servings.
Prepare brownies according to directions in a 13 x 9-inch pan. Cool. While brownies are cooling, prepare mixture of 10x sugar, margarine, peppermint extract, food coloring and water as needed. Don't make it too runny, make like frosting. Spread over cooked brownies. Top with melted chocolate chips and margarine. Heat in small saucepan to melt until smooth. Spread to cover all the top. Cool and cut into small squares.
Stir together flour, sugar, baking powder and salt. In separate bowl, stir together yogurt, eggs, vanilla, oil and milk. Make a well in dry ingredients; add liquid ingredients. Add frozen blueberries (do not thaw). Stir just until blended. Spoon into 12 to 14 (2 1/2-inch) muffin cups that have been sprayed with Pam. Fill 12 cups full if you want large muffins or spread batter over 14 cups for smaller muffins. Sprinkle tops with a little sugar, if desired. Bake in 425° oven for about 15 minutes.
In a 1 1/2-quart microwave bowl, stir in sugar, salt, syrup and peanuts. Cook on High for 4 minutes. Stir and cook 4 minutes longer, then add butter and vanilla. Mix well. Then add soda and stir quickly. Pour out on buttered pans.