HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken pieces in foil-lined sheet cake pan. Spoon soup over chicken pieces and spread; cover with foil. Place in oven; bake at 350° for 1 1/2 to 2 hours or until chicken is no longer pink.
Mix dry ingredients, then beat in eggs and oil. Add carrots and nuts. Bake in 3 (9-inch) pans 25 to 30 minutes at 350°.
Preheat oven to 350°. Combine all ingredients in large mixer bowl. Beat at medium speed for 4 minutes. Pour into greased 9-inch round pans. Bake for 35 to 40 minutes. Cool in pans 10 minutes. Frost top and sides with at least 2 1/2 cups of favorite frosting.
This cereal has a great crunchy texture and is a bit sweeter than Grape Nuts.
Mix all ingredients well and refrigerate until firm. Form into ball and roll in crushed nuts (peanuts, pecans or almonds).
Cook carrots until tender; drain well. Mix other ingredients. Heat in saucepan. Pour over carrots, green pepper and onion. Let sit in refrigerator for 10 to 12 hours.
Peel onions and slice thin. Brown lightly in butter. Add bouillon and simmer for 30 minutes. Spoon into bowls. Add bread. Put Swiss cheese on top and put under broiler until cheese melts.
Mix all ingredients. Drop by teaspoon on lightly greased cookie sheet. Flatten with fork. Bake at 350° for 10 to 12 minutes.
Mix eggs, sweetener, syrup and margarine together. Put pecans on bottom of pie crust. Gently add pie mixture without stirring. Bake at 325° until set, 40 to 50 minutes.
Combine sugar & eggs in heavy pan. Stirring well. Cook over medium heat stirring constantly until sugar dissolves. (Be careful, scorching will occur easily.) Remove from heat add all other ingredients. Place in greased, floured oblong pan. Bake in 15x10-inch pan, at 400 degrees for 15 minutes.
Put oil, zucchini, eggs and vanilla in blender. Blend thoroughly, then put in a large mixing bowl. Beat sugar into blended mixture, then add remaining ingredients. Pour in a loaf pan and bake at 325° for 1 hour.
Mix pumpkin, eggs and milk from the directions on the side of the can. Pour mixture into a 9 x 13-inch pan. Sprinkle yellow cake mix over it. Pour 2 sticks of melted butter over entire cake. Bake at 350° for 50 minutes.
Mix peaches with 1 cup sugar. Put margarine in a 2-quart casserole, melt in oven (325°). Combine 1 cup sugar, flour, baking powder and milk. Pour over melted margarine. Do not stir! Bake 1 hour at 325°.
Preheat oven to 350 degrees. Mix first 9 ingredients. Pour into large 11 x 15 pan and bake for 25-30 minutes. Let cool completely.
Bring water and salt to a rolling boil and stir in grits. Cook at high heat for about 3 minutes and add a stick or less of butter as desired. Cut heat and stir in about 1 1/2 cups cheese, more if desired. Cook on very low heat until well mixed and cheese completely melts. Stir occasionally as it is cooking on low heat.
Brown 1 cup sugar in skillet slowly. Bring to a boil the remaining 2 cups sugar, salt and milk. Boil 2 or 3 minutes. Add caramelized sugar and boil to soft ball stage. (Test in cold water.)
Cream oleo and sugar until fluffy. Add eggs, one at a time, mixing well after each. Mix soda with buttermilk. Add buttermilk alternately with flour. Mix well. Add salt and vanilla and almond extracts. Bake in greased and floured tube pan in cold oven at 325° for 1 1/4 hours or 1 1/2 hours or until done. Allow to cool a few minutes before removing from pan.
Mix last 3 ingredients. Marinate pork 6 hours or overnight. Bake 1 hour at 325° or until tender.
Wash and break broccoli into small pieces. Toss with onion, broken-up bacon and shredded cheese. Combine sugar, salad dressing and vinegar and add to mixture. Chill.
Preheat oven to 400°. Press pie crust into quiche dish. Add shredded cheese and desired fillings in a separate bowl. Beat eggs; add half and half. Mix together. Pour into pie crust. Bake at 400° for 20 minutes. Reduce to 325° for another 15 minutes.
Prepare Marinara Sauce and cook, uncovered, while preparing fillings. Prepare fillings, one at a time, and set aside until all are ready. Cook shells according to package directions; drain and rinse in cold water and drain again. Divide into thirds and stuff. Butter or spray several pans to hold all the shells. Pour the Marinara Sauce, then the Balsamella Sauce over the shells in each pan and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until sauce bubbles and pasta is heated through (can be frozen). Yields 12 to 24 servings.
Combine sugar, flour, eggs, butter, cocoa and vanilla in a large mixing bowl. Beat 2 minutes at medium speed. Stir in nuts. Pour into greased 9 x 13-inch baking pan. Bake at 325° for 30 minutes or until center is firm. Cool. Frost with Chocolate Frosting.
Mix each ingredient, one at a time, in a large bowl. Pour into an oblong pan, lightly greased and floured. Bake in a 350° oven for 15 to 20 minutes. Cut while still warm.
In a 13 x 9 x 2-inch baking dish, arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water. Bring just to boiling. Break one egg into a dish. Carefully slide egg into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until set. Remove eggs with a slotted spoon. Repeat with remaining eggs. Place 1 egg on top of each muffin stack. Set aside.
Blend the first 2 ingredients together with a mixer; then add last 2 ingredients and blend. Dip whole berries into mix. Great for any get together!
Peel, cook and mash potatoes. Mix all ingredients together until well blended. Place in greased baking dish.
Put the oil in the pot and then all the ingredients. Then add the beans, water and last, the rice. Wait until it dries.
In an electric skillet, brown steak whole. Cool. Spread prepared dressing on steak. Roll up; use toothpicks to hold together. Place in foil; pour mushroom soup and milk over steak. Bake at 350° for 1 1/2 hours or until done.
Cream butter and sugar. Add eggs, 1 at a time, beating after each egg is added. Add alternately flour and milk. Mix well. Stir in extract. Mix until blended. Stir in coconut. Pour into a greased and floured pan. Bake in 325° oven for 75 to 90 minutes.
Cream together until fluffy the shortening, sugar, vanilla and eggs. Stir in milk, flour, baking powder and salt. Chill 1 hour. Roll, cut and bake at 325° for 10 minutes.
Mix ingredients with apples. Pour into pie shell. Dot butter on top. Put other pie shell on top and make slits. Bake 30 to 40 minutes at 400° until light golden brown.
Blend milk, lemon juice, lemon peel and egg yolks until thoroughly blended. Pour into pie crust.
Mix cream cheese, butter and margarine. Add sugar, gradually creaming well, then add flour alternately with eggs. Put in large, greased and floured tube or Bundt pan. Place in cold oven; turn oven to 300°. Bake one hour and 45 minutes. Let stand in pan for 30 minutes to cool before taking up.
Beat pudding with milk. Spread over previous layer. Spread cool whip on top. Chill before serving.
Cream cheeses and butter. Add rest of ingredients, except walnuts, and mix. Line a small bowl with plastic wrap. Put mixture into bowl; cover and refrigerate for about 1 hour. Take chilled mixture out; form balls. Roll in nuts. Add more chives, if desired. Serve at room temperature.
Bake chicken breasts in foil, wrapped tight, at 300° for 1 hour. Shred into bite size pieces. Mix in bowl the soups, milk, onion and green chile salsa. Layer tortillas, soup mix, cheese and chicken. Sprinkle cheese on top. Cover and bake at 300° for 1 1/2 hours. Serves 4.
Mix all ingredients well. Shape in loaf pan. Bake 30 minutes at 350°.
Mash cheese with cherry juice; add cut up cherries. Drain pineapple and add marshmallows. Mix well. Fold in sweetened whipped cream. Add nuts and let set overnight in refrigerator.
Preheat oven to 350°. Place stuffing mix in the bottom of a 9 x 13-inch buttered casserole dish. Place chicken on top of this. Pour soup and water over this. Bake 1 hour or until chicken is done.
Mix all ingredients into blender and puree until smooth. Pour into glasses. Serves 4.
Wash thoroughly. Cut off stem end and tip of okra pods. Cook in boiling, salted water for 8 minutes. Drain and dry completely. Roll in seasoned cornmeal. Fry in deep fat. Serve with sliced pork and fresh tomatoes.
Combine 1st 5 ingredients. Add together beaten eggs, cooking oil, vanilla, and buttermilk. Mix with dry ingredients and stir in blueberries. Makes 18 muffins. Cook at 375° for 18 to 20 minutes. Oven temperature may vary.
In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well. Sprinkle cheese, ham and broccoli evenly over pie crust. Pour soup mixture over all. Sprinkle with nutmeg.
Combine powdered sugar and cocoa in large mixer bowl. Add sweetened condensed milk and vanilla; blend well. Stir in nuts. Cover bowl tightly; chill for about 30 minutes. Shape into 1-inch balls; roll in powdered sugar to coat completely. Place in storage container; cover tightly. Chill for at least 2 hours, or until firm.
Mix sugar and the cinnamon and set aside. Sift flour with baking powder, salt and sugar. Cut in shortening until mixture resembles corn meal. Add milk and stir until dough stiffens; turn out on floured board and knead until dough is well mixed. Roll out into an oblong approximately 8 x 16-inches. Brush with melted butter and sprinkle with sugar/cinnamon mixture. Roll into long roll and cut into 16 (1-inch) sections. Place into small muffin tins and bake at 450° for approximately 15 minutes.
Put sugar, vinegar, water and salt in a saucepan. Bring to a boil for 5 minutes. Now, add just the beet juice and boil for 2 more minutes. Put shelled eggs in container and pour boiled mixture over. Add beets. Ready to eat next day. (When hard-boiling eggs, add salt to the water. This makes the shells come off easier.)
Brown ground beef with onions and green peppers. Drain. Add tomatoes, spices, syrup and salsa. Cook macaroni and add cubed Velveeta. Add ground beef mixture to this. Bake at 375°, covered, for 40 to 45 minutes.
Soak red beans overnight. Simmer in same water until tender, 2 to 3 hours. Drain and save water. Place in layers: beans, bacon and onions. Combine ketchup, molasses, salt, pepper and dry mustard. Pour over beans. Add enough water to cover pot and bake. The last half of baking time, uncover pot. Add a little water if beans seem dry while baking. Bake at 325° for 4 to 5 hours.
Wash chicken thoroughly. Place in crock-pot. Mix soups together with milk; pour over chicken. Add onion and carrots; season with salt and pepper to taste. Cook on low for approximately 6 hours.
Prepare cake mix. Add extract. Divide batter in half. Tint half pink. Spoon alternately into pan. Top with candy. Bake at 400° for 35 minutes. Let cool and remove from pan. Then munch out!
Use as many eggs as needed for desired serving(s). For 2 eggs, put in a small glass bowl for 45 seconds; stir with a fork on High; then 20 more seconds. For 1 dozen eggs, set microwave on High for 2 minutes. Stir with a fork, then return to microwave for additional 1 minute. Could use less or more seconds, depending on desired style of scrambled eggs.
Mix together in a 9 x 9-inch square pan, reserving 1/2 cup of cracker crumbs for topping. Bake at 350° for 20 to 30 minutes.
Cream butter; add sugar and beat well. Add salt, baking soda and flour. Mix well. Stir in oats and press one half of mixture into baking pan. Spread with jam and sprinkle rest of mixture over top. Bake at 350° for 15 minutes.
Boil sugar and milk until soft ball stage. Add one package pitted dates, chopped fine. Cook until dates are dissolved, stirring constantly. Add nuts and pour on damp cloth. Roll into log shape. Chill. Slice thin and serve.
Mix crumbs and butter. Press into a buttered 8-inch square pan. Reserve some crumbs for the top. Combine the sugar and spices with the pumpkin. Fold in the ice cream. Pour into the crumb crust. Freeze. Cut into squares and top with reserved crumbs, whipped cream and nuts.
Preheat oven to 350°. Brown hamburger and drain grease. Mix all soups and green chilies with meat; stir and simmer until hot. Grate cheese and cut your onion up (not too small). You'll need a large, deep pan. Put some chips in the pan (enough to cover bottom). Put some mixture on top of the chips (use sparingly). Put onion and cheese over this; do not mix together. (Be sure and save some onion and cheese.)
Cream the sugar, oil and margarine. Sift flour and dry ingredients. Add eggs to creamed mixture alternately with flour mixture. Mix well, then add vanilla, apples and nuts. Bake at 325° for 1 1/2 hours. Remove from oven. Cool for 10 minutes and glaze. Also good without glaze.
Fry your meat. Drain your grease, leaving about 2 tablespoons of grease in pan with your meat drippings. Cut up a small onion and brown. Then, put in flour and brown. Add water to desired thickness. Add salt and pepper to taste.
Cook rice and drain, pouring cold water over rice and drain well. Mix all together the other ingredients with rice; then add almonds. Then put corn flakes in melted margarine; mix well. Put in baking dish and then pour the corn flakes and butter on top. Bake at 350° 20 to 30 minutes or until flakes are golden brown.
Heat oven to 350°. You do not need to grease cookie sheets. Mix all ingredients together well. Drop by spoonfuls onto cookie sheet. Bake from 6 to 10 minutes, depending on oven.
Press one pkg. of crescent rolls into bottom of greased 9 x 13 pan. Take up the sides a little. Cream together cream cheese, vanilla and 1 c. sugar. Spread over crescent rolls. Add other pkg. of crescent rolls as next layer. Melt oleo and pour over top. Finally sprinkle with the 1/4 c. of sugar and 2 tsp. cinnamon mixed together. Bake at 350° for 35-40 minutes. 325° for a glass pan. Serve warm.
Mix together beaten eggs, milk and all other ingredients except bacon. Refrigerate overnight in a covered dish. When ready to bake, pour into lightly greased 9 x 13-inch pan. Top with fried and crumbled bacon. Bake at 350° about 1 hour.
Take one large, grassy field, one half dozen children, assorted sizes, two or three small dogs, a pinch of brook and some pebbles.
Beat eggs and salt with electric mixer until eggs begin to turn light in color. Slowly add sugar and continue beating for 10 to 15 minutes. Blend in Milnot and vanilla, pour mixture into gallon freezer and fill with whole milk.
Brown hamburg and onions and drain. Put in greased 2-quart casserole dish. Drain string beans and layer on hamburg. Dilute chicken soup with milk. Pour over beans. Cover with layer of potato Tater Tots. Bake 1 hour at 350°.
Melt butter in skillet with lid. Add remaining ingredients, including shrimp in shells. Toss well. Set aside for 30 minutes. Stir occasionally. Place over medium heat. Stir and cover. Cook for 5 minutes. Shrimp should turn pink. Serve immediately over rice. Serves 4.
Boil chicken til done, debone and cut-up into bite size pieces. Reserve broth. Dip tortillas into broth. Line tortillas into 9 x 13 pan. Mix soups, chili powder, onions, chicken, and Ro-tel tomatoes and layer over tortillas. Sprinkle with cheese. Repeat layers ending with cheese. Bake at 350 degrees for 30 to 40 minutes.
Mix graham crackers, 1/3 cup sugar and butter; press into 9 x 13-inch pan. Mix eggs, 3/4 cup sugar and cream cheese; pour over crust. Bake 20 minutes at 350°. Cook pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon until mixture thickens. Remove from heat and add gelatin, dissolved in cold water. Cool. Beat egg whites and 1/4 cup sugar; fold in pumpkin mixture. Pour over cooled baked crust. Top with whipped cream.
Cook and drain macaroni. Drain fruit; mix juice, sugar, flour and egg yolks. Cook until like pudding. Refrigerate overnight. Add Cool Whip before serving.
Butter sides and bottom of 8 x 13 x 2-inch baking pan. Spread green chiles on sides and bottom of pan. Alternate layers of zucchini, diced onion and cheese. Beat 2 eggs lightly; add milk and Bisquick. Mix well and pour over top of casserole. Bake for 1 1/2 hours or until squash is tender in 325° oven.
Sift flour; add baking powder and salt. Add shortening to dry ingredients. Then add liquid. Roll out on floured board. Cut out with cutter that cuts round. Put in greased pan. Bake at 475° until done.
Boil potatoes; cool and cube. Chop onion. Put first 5 ingredients in large bowl and blend. Add remaining ingredients and toss until mixed. Cover and chill 4 hours before serving. This is one of Lizzy's favorite dishes!
Mix dry ingredients and oleo to crumbs. Remove 1 cup of crumbs for topping.
Wash figs and dry well. Put through food chopper, using coarse blade, then measure. Mix figs, sugar and gelatin together in saucepan. Cook until thick, about 45 minutes, stirring often. Pour into jars and seal. Makes 2 pints.
In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13 x 9 x 2-inch baking dish; top with peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350° for 20 minutes. Uncover, bake 25 to 30 minutes longer or until the bread is golden brown. Yield: 6 to 8 servings.
Cook chicken until tender using additional celery, onion and salt in water for seasoning. Remove chicken from bones and skin; add celery, onion, eggs and pickles. Moisten with chicken broth to cut down on Miracle Whip. Salt and pepper to taste.
Preheat oven to 375°. In large frypan, brown ground beef, onion and green pepper; drain fat. Stir in tomato sauce, beans, cumin seed, garlic salt and salt; simmer while preparing crust. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie pan; press over bottom and up sides to form crust. Combine egg and 1 cup cheese; spread over crust. Spoon hot meat mixture into crust. Sprinkle with remaining cheese and paprika. Bake 20 to 25 minutes. For easier serving, let stand 5 minutes before cutting into wedges. Refrigerate leftovers. Makes 5 to 6 servings.
Cream together sugar and shortening. Beat in eggs. Sift together all dry ingredients. Stir in the extract and vanilla into the creamed mixture. Alternately stir in the dry ingredients and the buttermilk. Knead dough until smooth. Roll out dough to 1/8 inch thickness on floured surface. Cut into shapes. Sprinkle with colored sugar. Place on a greased cookie sheet. Bake at 375° for 10 minutes.
Mix all ingredients together. Pour into ungreased casserole dish. Bake in a 350° oven for 45 minutes. Serves 6 to 8.
Heat grape juice and add cornstarch, sugar, butter, cinnamon and vanilla and cook until clear. Add egg yolks which have been beaten, gradually, and cook 5 minutes. Cool and pour into pie shell. Beat 2 egg whites until stiff. Add 2 tablespoons sugar; spread over pie and brown lightly.
Combine all ingredients in a small saucepan. Cook over low heat. Serve hot or chill for later.
Form beef into 8 thin patties. Sprinkle with salt and pepper. Lay cheese slices on 4 patties. Top with remaining 4 patties and pinch edges together. Put in hot skillet. Brown patties on one side, turn and while this side is browning, add tomato sauce. Simmer 8 to 10 minutes, basting occasionally. Serve piping hot.
Cut tenderloin into 1-inch cubes. Season with seasoning salt. Melt 2/3 of butter in a pan. Braise beef cubes for 20 minutes. Saute mushrooms and shallots in the remaining 1/3 butter. Stir flour into the vegetables. Combine wine with all ingredients in pan. Cover and simmer for 30 minutes. Serve over noodles. Serves 12 people.
Season chicken to taste. Take rice and put in casserole dish. Add water and bouillon cubes. Place chicken on top.
Put in 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Saute garlic in margarine, white wine and lemon juice in large skillet until soft. Add enough shrimp to cover skillet bottom. (May have to saute in 2 batches.) Cook until bottoms turn pink, approximately 3 minutes. Turn to other side and cook another 3 minutes. Transfer to serving dish and garnish with parsley. Serve over rice or pasta.
Cut rhubarb into 1/2-inch lengths. Mix 2 tablespoons with 1 cup of sugar and mix with rhubarb. Combine 1 cup of flour, salt and baking powder. Stir in egg. Sprinkle over rhubarb. Bake 40 minutes at 350° or until brown. Serve with ice cream or whipped cream.
Bake cake mix according to directions on box. Bake in a 9 x 13-inch pan. Let cake cool. Next punch holes in the top all over. Pour eagle brand milk over cake and let settle. Pour cream of coconut over cake and let soak into cake. Spread cool whip on top and sprinkle with coconut. refrigerate overnight or about 12 hours for better flavor.
Dissolve yeast in warm water. Add to cooled, scalded milk. Combine the dry ingredients and add liquid; work into dough. Be sure to add the last 1/4 cup of liquid slow enough to form firm ball. Roll dough out 1/4 inch thick and cut into squares. Fry only a few at a time. Spoon over them to help them puff up. May spread with butter and honey on top while still hot.
Combine all in order given. Place over cracked ice and beat 5 minutes or until right to spread. Ices 1 large layer cake.
Arrange tomato slices on serving plate and top with onion rings. Sprinkle with sugar, salt, pepper, celery seed, basil, dill weed and chives. Pour dressing over all. Chill.
Grease tube pan. Place frozen rolls in pan. Sprinkle pudding mix over rolls. Melt butter and mix in remaining ingredients. Pour over rolls. Cover. Let stand overnight on counter. Next morning, preheat oven to 350°. Bake approximately 30 minutes. Let stand 10 to 15 minutes. Cut around pan edge. Invert on plate and serve.
Place half the potatoes in bottom of greased 2-quart casserole dish. Cover with hamburger. Add remaining potatoes. Combine soup, milk, onion and green pepper. Mix well. Pour over potatoes. Dot with butter. Bake at 350° for 1 hour. Uncover and bake 30 to 45 minutes or until potatoes are tender.
Cut off corn kernels; set aside. Combine water and sugar in a large saucepan; bring to a boil. Add corn and return to a boil. Reduce heat and simmer 10 to 12 minutes. Drain and rinse with cold water. Drain on paper towels, patting dry. Combine corn, onion and remaining ingredients; let stand 30 minutes or cover and refrigerate 8 hours. Yields 12 servings.
Combine dry ingredients in large bowl. Combine milk, egg whites, honey/molasses and oil. Add to dry ingredients mixing just until moistened. Spray bottoms only of 12 medium muffin cups with vegetable cooking spray and fill cups evenly. Bake 15 to 20 minutes in a 425° oven.
Parboil beans until skins are tight. Add remaining ingredients, then bake 11 hours at 250°.
First cream together the powdered sugar, butter and cream cheese in a bowl. Next, in another bowl, mix the instant pudding and milk together. After this is done, fold or mix them together. Now crush the Oreos in the blender. Last put a layer of Oreos on the bottom of the serving dish, followed by a layer of pudding. Repeat until container is full. Be sure Oreos are the top layer.
Save some of the juice from the fruit. Melt the stick of butter in a 9 x 13-inch glass dish. Pour a little pineapple juice over butter and the sugar. Mix. Add all the fruit. Put crushed crackers over top. Bake at 350° for 30 minutes or until syrupy. Cherries are optional.
Saute celery and onions for 3 minutes. Add hash browns for approximately 2 minutes. Combine balance of ingredients and heat, then simmer approximately 20 minutes.
Brown hamburger and drain well. Add vegetables and spices. Cook together until vegetables are tender. Add cheese until well blended.
Use some of the margarine to grease a 9 x 13-inch pan. Melt the rest of the margarine and set aside. Pour fruit and juice into buttered dish (sprinkle cinnamon on fruit if desired). Sprinkle dry cake mix over fruit (sprinkle cinnamon over cake mix if desired). Drizzle the melted margarine over dry cake mix. Bake at 350° for 45 minutes or until golden brown.