HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a cream sauce of the butter, flour, milk and 3 cups of the broth. Add salt and pepper to taste. Cut mushrooms with chicken. Add remaining cup of broth. Put layer of rice in greased baking dish. Add layer of chicken, layer of almonds and pimientos and cover with sauce. Repeat until all ingredients are used. Cover with buttered crumbs. Bake 45 minutes at 350°. Serves 16.
Melt butter in a 9 x 9 x 2-inch pan. Sprinkle with a layer each of graham cracker crumbs, coconut, chocolate bits and nuts. Pour sweetened condensed milk over nuts. Bake at 350° for 30 minutes. Cool in pan. Makes 16 squares.
Melt butter in saucepan. Add salt; stir to dissolve. Add flour. Heat until mixture is bubbly. Add milk; cook until near boiling and mixture thickens. Add cheese and Tabasco.
Drain pineapple and save 2 tablespoons of juice. Mix with other fruits, adding apples and bananas just before serving.
Combine sugar, butter, eggs, milk, flour, baking powder and salt. Mix together. Add blueberries. Bake at 375° for 20 to 25 minutes. Makes 12 muffins.
Mix thoroughly the shortening, brown sugar and eggs. Stir in buttermilk and flour. Mix in pecans, dates and candied fruit. Chill at least 1 hour.
Sift the flour, sugar, powder, salt and soda. Combine the juice and rind of 1 orange and the shortening with enough boiling water to make 3/4 cup. Mix with the dry ingredients. Add nuts and cranberries (chopped nuts and halved cranberries).
Cream butter and sugar, adding a little flour and one egg at a time. Add rest of ingredients. Bake in a tube pan (use brown paper in bottom). Bake at 275° for 2 1/2 hours.
Boil potatoes in salted water. Cool potatoes and then peel and dice. Let eggs cool, then peel and chop. Combine with remaining ingredients. Garnish with egg slices and paprika.
Place bread cubes in greased pan. Pour other ingredients in topping with egg mixture. Cover and refrigerate overnight. Bake, covered, at 350° for 1 hour. Uncover and brown about 5 minutes.
Melt the butter. Add the flour and mix into a paste. Add the hot water, stirring slowly. Add 2 chicken bouillon cubes and salt and pepper to taste. Stir until thick.
Mix ingredients. Put in greased 13 x 9-inch pan. Bake at 350° for 1 hour. Check at 50 minutes. Cake will be moist.
Wash and seed peppers. Grind with onions. Scald with hot water. Let stand 5 minutes. Drain. Scald again. Drain. Add sugar, salt and vinegar. Cook 15 minutes. Seal in hot jars.
Melt almond bark in milk over boiling water. Stir until smooth. Add coconut and almond extract. Drop by teaspoonfuls onto waxed paper. Makes about 3 1/2 dozen.
Unroll 1 package rolls into bottom of 9 x 13-inch pan. Beat cream cheese, 1 cup sugar, 1 egg yolk and 1 teaspoon vanilla together. Spread over crust. Cover filling with the other package of unrolled crescent rolls. Beat egg whites until frothy. Spread over crust and sprinkle with 1 teaspoon cinnamon, 1/2 cup sugar and 1/2 cup chopped nuts. Bake 30 minutes at 350°. Cut into small squares to serve.
Heat oven to 350°. Lightly grease 15 1/2 x 10 1/2 x 1-inch pan. Mix butter, sugar and egg yolk. Blend flour and cinnamon and stir into butter mixture. Pat into pan. Beat water and egg white until frothy. Brush over dough; sprinkle with nuts. Bake 20 to 25 minutes or until lightly brown. Cut immediately into finger-like strips (around 3 x 1-inch). Great served with ice cream desserts.
Mix ingredients until smooth. Pour into graham cracker crust. Top with blueberry, cherry or strawberry pie filling (your choice). Chill 1 hour before serving.
Heat olive oil and saute the next 5 ingredients for about 20 minutes. Add tomatoes and parsley and cook 5 to 10 minutes longer. Sprinkle with Parmesan to serve.
In a mixing bowl, combine dry ingredients. Beat in eggs, oil and vanilla. Fold in pineapple, bananas and nuts. Pour into well-greased 10-inch tube pan. Bake at 350°F. for 60 to 65 minutes or until cake test done. Cool in pan 15 minutes before removing to a wire rack. When completely cooled, dust with confectioners' sugar.
Mix together all ingredients with mixer. Refrigerate at least 12 hours. Stir before serving.
In large saucepan, cook beef until browned and drain off fat. Stir in remaining ingredients and 5 cups water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Season to taste with salt and pepper and remove bay leaf.
Heat soup, cream cheese and gelatin. Cool, then add mayonnaise; mix well. Add whatever else you want (celery, onion, etc.). Mix well and pour into mold. Chill about 4 hours or overnight.
In greased 2-quart casserole, alternate layers of potatoes, green peppers and onions. Combine remaining ingredients. Pour over potato mixture; cover and bake at 350° for 45 minutes. Uncover and bake 20 to 30 minutes longer or until potatoes are tender. Makes 4 servings.
Mix together the Wonder Slim, sugar, water and molasses. Sift together the flour, soda, salt, cinnamon, cloves and ginger. Mix all together, form into small balls and roll in sugar. Bake on ungreased cookie sheet at 375° for 10 minutes.
In skillet, brown hamburger and onion. Drain off grease. Mix with tomato sauce and mushrooms. Spread in 13 x 9-inch pan. Spread cheeses over top. Lay out individual crescent rolls and spread with sour cream. Sprinkle with oregano and basil. Roll up and place on top of cheese. Bake at 350° for 35 minutes or until crescent rolls are brown and done. Makes 8 servings.
Layer cereals, pretzels and nuts in large roaster pan. Pour and stir melted seasonings and grease into dry cereals. Bake in 350° oven about 35 minutes. Stir every 10 minutes or will burn.
Mix ingredients together as they are without adding any liquids. Place in sealed container and shake well. Store in dry place, shaking occasionally to keep well mixed. To serve, combine 2 to 2 1/2 teaspoons dry powder mix with 1 cup hot water.
Combine cheese and condensed milk and beat until well blended (approximately 5 minutes) at medium speed with electric mixer. Add juice, vanilla and milk until thick and creamy smooth. Pour into 9-inch graham cracker crust. Refrigerate for 1/2 hour until chilled. Top with cherry pie filling.
Spread dough on jelly roll pan. Bake for 10 minutes. Preheat oven according to package. Cool. Blend the mayonnaise, dry Hidden Valley mix and cream cheese. Spread on cooled crust. Sprinkle your choice of vegetables over cheese mixture (all vegetables shredded). May top with cheese. Chill. Cut and serve.
Mix chopped cucumbers with salt and 4 cups water. Let stand until you get onions and peppers cut up. Drain. Add remaining ingredients and boil 20 minutes. Put in sterile jars and seal.
Mix all ingredients together in a mixing bowl. Soak steaks in this marinade for at least 3 hours or overnight in refrigerator. Drain. Broil steaks over a very hot grill. The marinade can be used again and is great for chicken.
Mix jello and hot water. Add red hots and dissolve. Cool to lukewarm and add applesauce and lemon juice. Pour half into mold and chill. Beat cheese. Add mayonnaise and nuts. Spread over jello. Top with remaining jello
Spread bread evenly in bottom of well-greased 9-inch by 13-inch baking dish. Sprinkle cheese evenly over top. Arrange sausage on top. Beat eggs with 2 1/4 cups milk. Pour over bread mixture. Mix together mustard and soup. Add remaining 1/2 cup milk; mix well. Spoon on top of casserole. Cover tightly with foil. Refrigerate overnight. Place in cold oven. Set oven to 300°. Bake about 1 1/2 hours or until puffy and brown. Serve immediately. Serves 8.
Place blueberries, sugar and water in a saucepan. Bring to a boil. Set aside and add lemon juice. Combine Bisquick, 1/4 cup water (or milk), sugar and margarine. Stir to a soft dough. Place blueberry mixture in a 1 1/2-quart casserole, then drop dough by spoon on top of berries. Bake 20 to 25 minutes or until topping is light brown. Serve warm.
Heat oven to 350°. Grease and lightly flour 13 x 9 x 2-inch pan. Prepare cake batter according to package directions, using eggs, water and oil. Blend in peanut butter. Spoon half of batter into prepared pan. Sprinkle 3/4 cup chocolate chips over batter. Gently spread remaining batter over top. Sprinkle remaining 3/4 cup chocolate chips and nuts over batter. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Makes 12 to 15 servings.
Mix sugar, water, and syrup in heavy pan. Turn on the vent over stove; open window if possible. The fumes are quite strong. Boil until hard crack stage. Remove from heat and add oil and coloring. Stir well; pour into cookie sheet which has been dusted with powdered sugar. Cool; break into small pieces.
Preheat oven to 350°. Grease and flour Bundt pan. Combine nuts, 1/2 cup sugar and cinnamon; set aside. Combine flour, baking powder, salt and 1 1/2 cups sugar. Cut in butter until crumbly. Combine eggs, milk and vanilla in a third bowl. Combine the egg and flour mixtures; add blueberries. Alternate batter and sugar mixture in Bundt pan. Bake 1 hour and 10 minutes.
Brown hamburger and onion; drain off the fat. Add green pepper, celery, tomato soup or the tomato sauce. Cook noodles according to package direction and add to hamburger mixture. Add in rest of ingredients. Simmer for a little while.
Melt butter. Mix cracker crumbs and powdered sugar. Mix with butter. Put in 9 x 13-inch pan, leave enough to sprinkle the top with. Put pineapple in 2-quart kettle, let come to a boil, then put in lemon Jell-O and let cool. Let canned milk chill in fridge all night. Put cream cheese and 1 cup sugar in bowl and mix together real good. Then whip 2 cans of cooled milk with electric mixer until it whips up. Put Jell-O, pineapple, cream cheese and sugar in and whip all up real well and put in 9 x 13-inch pan. Sprinkle top with extra cracker crumbs. Let chill for 2 to 3 hours.
Mix together and pat firmly into a square baking pan (for a crust) the graham crackers, 1/4 cup sugar and oleo. Blend the cream cheese, 1/2 cup sugar and 2 eggs. Pour over the crust and bake at 350° for 25 minutes. Cool until it is cold.
Cook onion and garlic in Crisco oil until limp; add ground beef and brown. Add all ingredients, except macaroni and beans. Simmer for 40 minutes. Prepare macaroni as per instructions. Add macaroni and beans; simmer for 10 minutes more.
Mix together soup mix, mushroom soup, mustard, onions, salt, pepper, egg and sage. Add bread crumbs and let set 10 minutes. Add meat and cheese. Bake in 350° oven for 30 to 40 minutes.
Scald milk and butter. Let cool. Add to egg mixture, composed of eggs, sugar, nutmeg and vanilla. Pour mixture into pie crust. Place in 450° preheated oven. Bake 20 minutes only. Turn heat completely off. Let pie stand in oven for 1 hour.
Cook macaroni according to package directions. Mix together soup, milk and cheese, reserving 1/2 cup of the cheese. Combine cooked macaroni and soup mixture in a 2-quart casserole. Sprinkle with reserved cheese. Bake, uncovered, at 375° for 25 minutes.
Mix ingredients together; knead until hand able; roll into walnut sized balls, (rounded teaspoon). Bake at 350° for 10 minutes on an ungreased cookie sheet. Cool.
Fry bacon crisp and crumble. Heat peas. Tear lettuce into bite size pieces and place in bowl or 9 x 12-inch dish. Layer the next 6 ingredients in order given. Mix mayonnaise and sugar; spread over top of layered salad. Top with cheese. Refrigerate 8 to 12 hours. Serves 10.
Mix all ingredients until just moist. Roll out thick and cut with round cutter. Bake at 450 degrees for 15 - 20 minutes.
Place the rice in salad oil to which you have added the garlic clove and the onion halves. Slowly brown over low heat, stirring occasionally. When rice is wheat colored, pour off most of the oil (leave about 1 tablespoon) and remove garlic.
Cook puddings and jello as instructed. Combine all three together and boil 1 more minute. Let cool. Fold in remaining ingredients. Cover and chill for two hrs.
Heat butter in skillet. Add chops and brown on both sides. Remove from skillet and keep warm. Mix onion into fat in skillet and cook until tender. Stir occasionally. Mix in tomato sauce, spaghetti sauce mix, water and grated Parmesan-Romano cheese. Return chops to skillet. Cover and cook over low heat until meat is tender (45 to 55 minutes). Baste occasionally while cooking. You may want to stir in small amounts of water. Cook spaghetti or rice (amount you want). Place in bottom of casserole. Arrange pork chops on top and pour sauce over. Top with Mozzarella. Set under broiler to melt cheese.
Cook squash, pepper and onion until tender; drain and mash. Add cheese and tomatoes. Place in a buttered 2-quart casserole dish. Sprinkle broken tortilla chips on top. Bake at 350° for about 25 minutes, or until bubbly.
For crust, unroll crescent rolls and gently pat into a cookie sheet. Bake according to directions.
Soften yeast in water. Heat cheese to lukewarm. Combine all ingredients except flour; mix well. Add flour until dough is stiff. Let rise in a warm place 1 hour until double in bulk. Shape into a round ball and place in a greased loaf pan or 2-quart casserole. Let rise 40 minutes. Bake at 350° for 40 to 50 minutes. Crust should be real brown; brush with butter.
Beat eggs. Then add into all of the ingredients and bake in tube pan for 1 hour and 10 minutes at 350°.
Combine pineapple, its juice and sugar in saucepan. Bring to a boil and cook for 3 minutes. Stir in jello and cream cheese. Cool. Fold in nuts, celery, apples and whipped topping. Pour into a 9-inch square dish. Chill until set. Yields 12 servings.
Brown ground beef; drain. Cook rice and shells; drain shells. Mix meat, rice and spaghetti sauce (1/2 jar). Stuff the shells with meat mixture and cheese. Place in lasagna baking dish. When all the shells are stuffed, pour remaining spaghetti sauce over shells, spreading it out. Sprinkle Parmesan cheese on top; cover with foil. Bake at 350° for 25 to 30 minutes.
Prepare pastry and divide in half. On lightly floured surface, roll dough into 12-inch circle. Transfer the rolled out pastry onto 9-inch pie pan. In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently and let stand 15 minutes. Spoon filling into pastry-lined pie pan. Dot with butter. Trim pastry even with edge of pie plate. Moisten the edge with water. On lightly floured surface, roll out remaining pastry into 12-inch circle. Cut slits in pastry to let steam escape. Place pastry on the filling. Trim the top crust. Fold the pastry and crimp edge. Bake in a 375° oven for 50 minutes, until crust is golden brown.
Slice pork to rind (not all the way through). Freshen pork by boiling to get out salt. May have to be done twice. Add fresh water and cook until tender. Save liquid to add to beans. Cook beans in large pan with baking soda. Bring to boil. Pour off water and add fresh water. Cook until skins start to fall off. Place in casserole. Add liquid from pork. Place pork on top of beans. Bake at 350° for 1 1/2 hours or until beans are brown. Add more water while cooking so beans do not dry out, then enjoy!
Cream margarine and sugar together. Add eggs, one at a time. Pour in water and baking soda, alternately adding flour and sour cream. Add flavorings. Bake in a 325° oven in Bundt pan for one hour. Test for doneness. Bake 15 minutes longer, if needed.
Mix the marmalade, lemon juice, oil, ginger, garlic powder and dried mustard. Preheat the oven to 350°. Lightly coat the chicken with the ingredients which have been mixed together. Put chicken in a shallow baking dish (no cover) which has been sprayed with nonstick cooking spray. Bake until done, about 45 minutes. Serves 8 to 10 depending on size of chicken.
Cook beans until tender, drain. Fry bacon, drain and crumble. Brown chopped onion in bacon grease, drain. Mix beans, bacon and onion, Cheddar cheese soup and sour cream in mixing bowl. Crumble cracker crumbs and soak in oil. Put cracker crumbs on top after you have put mixture in casserole dish. Cook in oven for 25 minutes or until it bubbles at 325°.
Combine bacon drippings with flour in a skillet and brown slowly to make a roux. Stir in giblets, onions, celery, pepper, garlic and seasonings. Add hot water and cook over low heat for 1 hour. Add cooked rice. Serves 8.
Break spaghetti into pieces and cook as directed. Drain and rinse in cold water. Chop vegetables and add to spaghetti. Add salad seasoning and dressing. Mix thoroughly. Chill overnight. Toss before serving (more dressing may be added).
In a heavy saucepan, combine sugar and evaporated milk. Bring to a full boil over medium heat, stirring constantly, until it forms a ball in cold water. Remove from heat. Add peanut butter, stirring until melted. Add marshmallow cream. Beat until well blended. Add nuts if you wish. Spread in a buttered 13 x 9 x 2-inch pan. Cool.
Mix flour and cake mix together. Cream butter and sugar. Add eggs one at a time; add flour. Alternate with lemon juice and flavor. Bake at 350° for 1 1/2 hours.
Cheese Sauce: Saute onion in butter. Blend in flour. Add milk, stirring continually until thick. Add cheese to above mixture. After cheese has melted, add canned soup and heat well, allowing to simmer.
Mix ingredients. Use cookie press. Bake at 350° for 10 minutes, until lightly browned.
Melt butter. Set aside 1/2 cup of crushed Oreos. Combine remaining Oreos with melted butter. Press this mixture along bottom of a 9 x 13-inch pan for layer one. Mix together cream cheese, powdered sugar and 3/4 of the Cool Whip. (Save remaining 1/4 of Cool Whip for later.) Spread this mixture for layer two. Mix together pudding mix and milk with mixer until stiff. Spread for layer 3. Spread remainder of Cool Whip for layer 4. Top with remainder of Oreo crumbs for layer 5. Refrigerate; better if chilled overnight.
Fork together 2 c. flour, powdered sugar, and butter. Pat to bottom of 9x 13 in. pan. Bake at 350° for 20 minutes. Mix well eggs, 2 c. sugar, and lemon juice. Add flour and baking powder. Mix well. Pour over crust. Bake 25 min. Sprinkle with powdered sugar.
In Dutch oven combine beans, chicken broth, garlic, chilies, oregano, cumin, red pepper, m.s.g., salt and black pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour. Stir in chicken and simmer uncovered for 1/2 hour. Before serving, stir in cheese until melted. Great served with cornbread.
Beat egg with water in a small bowl. Lightly coat small skillet with nonstick cooking spray. Heat over medium heat. Pour in egg mixture; stir as egg begins to set. Cook until set, but still moist. Divide egg between tortillas; top with salsa and cheese and fold. Makes 1 serving.
Cook the first 5 ingredients to a very soft ball stage. Stir in nuts. Turn out onto waxed paper-covered tray and separate nuts. Cool.
Place cucumber in colander; sprinkle with 1 teaspoon salt. Let stand 10 minutes. Rinse with cold water, drain on paper towels. Place cucumber in blender or food processor and blend on high speed until pureed, about 2 minutes. Place puree in colander. Let stand 5 minutes.
Mix cake mix as on package. Pour 1/2 of batter into a 9 x 13-inch pan, greased and floured. Bake for 15 minutes at 350°. Melt butter, Pet milk and caramels in pan. Pour over cake while hot. Sprinkle chocolate chips and pecans over the mixture that has been baking. Pour remainder of cake batter on top of the mixture of butter, chocolate chips and pecans. Bake for 20 minutes more at 350°.
Mix all ingredients well. Bake in greased and floured 9 x 13-inch pan at 350° until done. (Good with white or chocolate icing.)
Remove the skin and bones from the salmon. Add the water and salt and pepper to taste. Add enough flour sifted with the baking powder to make a batter of the proper consistency. Fry in hot lard or oil. These fritters are improved by the addition of 1 well beaten egg in which case a little less water is used.
Heat oven to 325°. Cook meat and onion together. Combine soups, milk, picante and 1/2 of cheese. Prepare large casserole pan. Begin layering the pan with tortillas, then meat mixture, then sauce mix. Repeat until you have 2 or 3 layers. Top with cheese. Bake for 1 hour.
In blender or food processor combine oranges, juice, oil and eggs until blended. In another bowl combine flour, baking powder, baking soda, salt and sugar. Add the orange mixture to the dry ingredients and mix well. Fold in the raisins and nuts. Fill greased muffin tins 2/3 full. Bake at 375° for 20 minutes.
In a large pot, put first seven ingredients and bring to a boil. Then simmer for at least 2 hours. Add the sweet corn, salt and pepper if needed.
Heat oven to 250°. Mix flour, soda and salt. Cream sugar, margarine and Crisco. Beat until fluffy. Add egg yolks, beating well. Alternate flour mixture and milk, beginning and ending with flour mixture. Add vanilla and mix well. Fold in coconut, pecans and beaten egg whites. Pour into 3 greased cake pans. (Baker's Secret is fantastic for baking cakes!)
Cook carrots in salt water. Drain well. Blend carrots and butter. Add remaining ingredients and blend well. Bake at 350° for 30 minutes or until firm.
Heat oven to 350°. Grease 10 x 15-inch baking pan. Cream Crisco and peanut butter in large bowl at medium speed mixer. Blend in brown sugar. Beat in eggs, one at a time. Beat until creamy. Combine flour, baking powder and salt in small bowl and set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350° for 18 to 20 minutes. Cool.
Stir together all ingredients. Turn into greased 11 x 14 x 2-inch pan. Bake at 350° for 35 to 45 minutes.
In medium bowl, mix flour, salt, baking soda and cinnamon. In large bowl with mixing spoon beat eggs, oil and sugar until smooth. Stir in dry ingredients. Mix until well blended. Stir in apples and walnuts. Bake in a 9 x 13 pan on middle rack in oven for 1 hour or until wooden pick inserted in center comes out clean.
Melt margarine in casserole dish. Mix sugar, flour and milk in bowl. Pour into margarine (do not stir). Pour in can of peaches (do not drain, do not stir). Sprinkle cinnamon on top (optional). Bake at 325° about 30 minutes or until golden brown. Other fruits may be used.
Roll chicken, add salt and pepper to taste. In skillet, saute mushrooms, pepper, onions and pimentos in the butter. After chicken is done, put macaroni in same chicken broth. Save 1 cup broth. Mix all ingredients and bake in oven for 20 minutes or until cheese is melted.
*To make sour milk, add 1/2 teaspoon vinegar or lemon juice to sweet milk.
Cut peaches in half; remove seeds. Combine syrup and vanilla; boil 5 minutes. Poach peaches in syrup 10 minutes or until just tender; remove from syrup. Chill peaches thoroughly. Place scoops of ice cream in sherbet dishes; place peach halves over ice cream, cut side down. Top with Melba Sauce. Garnish with whole raspberries, if desired.
Grind cranberries. (Cover with water in blender.) Drain. Add sugar; let set overnight or 6 hours. Drain pineapple and cranberries. Fold in Cool Whip no more than 2 hours before serving. Freezable!
Preheat oven to 350°. In large bowl, combine cooked macaroni, cauliflower, peas, soup, water chestnuts, 1 cup cheese and 1/2 can onions. Mix well. Turn into greased 13 x 9-inch baking dish. Top with remaining cheese. Bake 30 minutes or until hot. Top with remaining onions. Bake 5 minutes longer. Makes 6 to 8 servings.
Mix 1/2 can onion rings and rest of ingredients except vegetables. Add to vegetables. Put remaining onion rings and extra cheese on top. Bake at 350° for 30 minutes.
Brown together the ground beef and chopped onion. Add and simmer for several minutes the mustard, Worcestershire sauce, sugar, vinegar, ketchup and salt (as needed).
Layer potatoes, ham and asparagus in casserole dish. Combine milk, flour and seasonings. Mix until flour dissolves. Pour evenly over casserole dish. Cover and bake at 350° for 1 hour.
Sift together flour, soda and salt. Mix in sugars. Cut in shortening until mixture resembles fine crumbs. Blend in oats, mixing thoroughly. Store in covered container at room temperature. Makes 13 cups.