HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, slightly beat the eggs. Stir in the light corn syrup, brown sugar, melted butter (or margarine) and salt. Add the chopped pecans and 1/2 teaspoon vanilla to mixture. Pour into pie crust. Bake on a preheated cookie sheet at 375° until center is set when gently shaken, about 30 to 35 minutes. Let cool and enjoy! Makes one pie.
Saute or fry onions until brown. Add celery. Pour over this 1 can of tomato soup. Fry meat until done. Add to onions, celery and soup. Cook 1 package macaroni. Mix all together by turning gently. Over this pour mushroom soup. Pour into baking dish. Bake 20 minutes at 325°. Fold in the sour cream and sprinkle with cheese. Cook until the cheese is melted. Serves 12 people.
Make syrup of sugar, water, nutmeg, cinnamon and margarine. Cook over medium heat for 2 to 3 minutes after coming to a boil; set aside. Pare and core apples. Sift flour, salt and baking powder. Cut in shortening; mix, add milk and blend. Divide dough into 6 balls. Roll each ball into a 5 to 6-inch square. Arrange 1 sliced apple on each square. Sprinkle generously with additional sugar, cinnamon and nutmeg. Dot each with margarine. Fold corners to center and pinch together. Place in 9 x 13-inch baking pan. Pour syrup over dumplings. Bake, serve warm with vanilla ice cream. Bake at 375° for 35 minutes.
Heat the oven to 425°. Beat together the eggs, cream and seasonings. Layer the pie shell with cheese and bacon. Pour the egg mixture over this. Bake for 15 minutes. Reduce the oven temperature to 300°. Bake 40 minutes longer. Cool slightly before cutting into pie-shaped wedges and serving.
About 30 minutes before serving, preheat oven to 425°. In greased 9 x 13-inch baking pan, toss potatoes and salt together; arrange in even layers. Drizzle melted butter or margarine over potatoes. Sprinkle cheese over potatoes and sprinkle with bread crumbs. Bake 20 minutes or until fork-tender. Makes 10 servings.
Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into a 1 1/2-quart casserole dish. Sprinkle with remaining cheese and croutons. Bake at 350° for 30 minutes or microwave on High for 8 to 10 minutes.
Cook noodles; drain. In large saucepan, combine all other ingredients. Stir over low heat until smooth. Add fettucini; toss lightly. Serves 4.
Tear apart lettuce and start layering ingredients. Layer in order listed. Mix 1 pint mayonnaise and 1/4 cup sugar together and pour over salad. Seal to edges, then refrigerate overnight.
Mix first 6 ingredients and cook between low and medium heat. Do not stir. Cook to soft ball stage. Then beat slightly after adding vanilla and peanut butter. Pour into greased 9 x 9-inch pan.
Mix jello in boiling water. Add frozen juice. Add pineapple and juice. Add Mandarin oranges and about 1/2 cup cold water. Chill; serve with sour cream on top, if you like.
Grease bottoms only of 12 muffin cups. Mix cereal, flour, brown sugar, cinnamon, baking powder and baking soda in a large bowl. Stir in remaining ingredients just until moistened. Put in muffin cups. Bake until golden brown, 18 to 22 minutes. Makes 12 muffins.
Dump cabbage, pepper (optional), onion (optional) and carrot together in medium size bowl. Put white vinegar or cider vinegar, sugar, salt and turmeric in saucepan and boil for 2 or 3 minutes. (Celery seed may be boiled with vinegar or it may be placed on bowl with cabbage, whichever you prefer.) Pour vinegar mix over cabbage mix and stir. Place in a bowl that you can seal and put in refrigerator. Best prepared day before. Will keep for a long time
Preheat oven to 375°. Wash and dry mushrooms. Remove and discard stems. Combine remaining ingredients and stuff mushrooms. Bake for 12 to 15 minutes. Serve warm. Makes approximately 28.
Spray vegetable oil on mold or cookie cutter. Mix cinnamon, 1 cup applesauce and oil. Knead in more applesauce if needed, a little at a time, until mixture is very stiff "clay." (It should not be sticky.) For mold, spray lightly (remove any excess with paper towel). Dust cinnamon into mold and onto fingers and press a piece of "clay" into mold. Even out back of clay, then tap mold against cutting board or hand. Peel out clay; place on cookie sheet, then trim any rough edges with sharp knife. If a hole is needed, use a small straw to cut it. Bake 1 hour (until firm), then another hour on wire rack. Drying needs to be slow to prevent cracking. For cookie cutter, roll out and cut as you would cookies.
Preheat oven to 300°. Combine sour cream, cream of mushroom soup, white wine and mushrooms. Pour over pork chops in a shallow Pyrex. Bake for 2 to 2 1/2 hours.
Melt the chocolate in the top pan of a double boiler over hot, not boiling, water. When chocolate is melted, add 1 tablespoon of hot water and stir thoroughly. Dip each strawberry in the chocolate 2/3 of the way towards the stem. Place the berries on a wax paper-lined cookie sheet to cool. Serves 4.
Mix Oreos and 1/3 cup butter together and press into an 11 x 13-inch pan. Freeze until firm. Slightly soften ice cream. Press on top of crust. Freeze until firm. Mix chocolate, 1 cup sugar, 2 teaspoons butter and evaporated milk together and cook in heavy pan until thick. Then cool. After sauce cools, spread over frozen ice cream layer and refreeze. Soften Cool Whip and spread on top of chocolate layer. Sprinkle nuts on top. Refreeze. Let sit out of freezer a little while before cutting.
Preheat oven to 350 degrees. Spread each half English muffin with tomato sauce. Add slices of any combination from above ingredients, ending with cheese on top. Place on foil in 350 degree oven till hot and cheese melts, approximately 15 minutes.
In medium skillet, melt butter; add water and sugar. Add carrots, then cover and simmer until carrots are tender, adding water as necessary to prevent sticking. Remove cover and bring to a boil. Cook and stir until all liquid has evaporated and carrots are glazed, stirring gently. Sprinkle with Accent, salt and pepper.
Put all dry ingredients in mixing bowl, then add liquid and prunes. Bake at 350° for 25 minutes. Makes 3 layers.
Add jello mix to boiling water and cook 2 minutes. Mix together cold water and ice to make 3/4 cup and add to jello. Stir until slightly thickened. Remove remaining ice. Stir in Cool Whip with wire whisk. Add strawberry slices. Refrigerate 15 to 20 minutes or until mixture is very thick and will mold. Spoon into crust. Refrigerate 4 hours or overnight. Top with strawberries.
Add pineapple, oranges and orange juice to jello. Pour into 13 x 8-inch pan. Chill until firm. Spread with lemon pie filing. Cover; cool. Spread whipped cream over top. Garnish with cheese. Flavor improves with overnight chilling.
Place cake cubes in a 13 x 9-inch cake pan. Mix pudding with milk and add ice cream, mixing well with electric beater. Pour evenly over cake cubes. In separate bowl, mix water with gelatin. Add frozen berries and stir until frozen berries melt. Pour evenly over pudding mixture. Do not stir. Place in refrigerator and chill.
Spread ribs, meaty side up, in a single layer in a large shallow pan. Brown in 425° oven for 20 to 30 minutes; drain off fat. Combine all remaining ingredients, except salt and pepper, in saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon half of sauce over meat. Reduce heat to 350° and bake for 45 minutes. Turn ribs; cover with rest of sauce and bake for 30 minutes more, or until well done.
Combine celery, bread, carrots and parsley in a large bowl. Saute onion and mushrooms in butter. Add seasonings and stir. Pour over bread mixture and toss lightly. Add eggs and water and toss again. Stuff turkey just before roasting. Sufficient for 11 to 14 pound turkey. Makes about 12 cups.
Put chicken and pork bone in water. Add salt and Accent. Cook until meat is done and remove meat. Add 2 cans regular corn, creamed corn and crab meat. Add flour to 1/2 cup broth; mix together. Add to soup. Add 2 tablespoons oyster sauce, corn oil and a little bit of salt. Add egg (take off some white of egg and whip) very slowly while stirring soup; when starts to boil, turn off.
Cook each vegetable separately until just thawed. Drain. Grease a 9-inch square casserole. Layer cooked vegetables. Mix soup and Cheez Whiz and spread over vegetables. Bake at 350° for 35 minutes. Cover with French fried onions and bake for 10 minutes more.
Blend well. May be eaten immediately but is improved by mellowing in refrigerator for 2 hours. May use as dip for any fruit but is especially good with apple slices.
Wash cukes and slice thin. Chop onions and peppers; combine with cukes and salt. Let stand 3 hours or all night. Drain.
In large skillet over medium heat, brown chicken in butter. Add Pasta Accents and water. Stir to combine. Cover; reduce heat to medium. Simmer 7 to 9 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in sour cream. Heat thoroughly. Makes 4 servings.
Boil boneless chicken breasts in water with salt and a dash of pepper. Remove chicken and cut into small bite size pieces. Mix 1 1/2 cups grated cheese with chicken in a bowl and set aside.
Thaw out bread but don't permit to raise. Break 1 loaf up in bottom of greased 9 x 13-inch pan. Melt butter, then add brown sugar, pudding mix, milk and cinnamon. Mix all together. Pour over the bread. Break the second loaf on top and let raise for 2 1/2 hours. Bake about 30 minutes at 350°. When done, take out of pan on plate.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk. Mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 more minutes. (Batter will be thin.) Pour into two greased and floured cake pans or 2 (9 x 1 1/2-inch) pans. Bake 25 to 30 minutes at 325°. Cool cake 15 minutes before removing from pans. Frost with favorite icing.
Pound chicken until tender. Combine cheese, pepper and garlic. Roll up ingredients in chicken. Let sit in refrigerator overnight. Brush with butter. Dust with bread crumbs. Bake in a 13 x 9 x 2-inch pan at 350° until done (approximately 40 minutes).
Preheat oven 400 degrees. Drain asparagus, reserve liquid. Saute green pepper in butter in skillet until tender. Stir in flour and seasonings. Add cream and 1/2 cup asparagus liquid. Cook, stirring constantly, until sauce thickens. Add pimento. Arrange asparagus in shallow baking dish. Pour sauce over asparagus; sprinkle with cheese. Bake at 400 degrees for 20 minutes, until asparagus is heated and cheese is lightly browned. Makes 6 to 8 servings.
In punch bowl (or other glass bowl) make several layers as follows: peaches, jello, cake, pudding and Cool Whip. Repeat until all ingredients are used. Delicious, light and beautiful! Serves a crowd!
Combine mashed potatoes, salt, pepper and marshmallows. Chill in refrigerator several hours or overnight. Shape into balls using 1/4 cup for each.
Mix together. Shape into small bite size balls. Bake at 350 for 30 minutes.
Mix in order. Dip slices of bread or biscuit slices into mix. Fry in oil, turning to brown both sides.
Mix to desired consistency to coat food. Excellent for deep fried shrimp, mushrooms, zucchini, etc.
To brown meat, crumble into a microwave colander. Add onion. Place colander over 1 3/4-quart casserole. Cook covered on High for 4 to 5 minutes or until meat is no longer pink, stirring once. Remove colander. Drain casserole and wipe out. Transfer meat and onion to casserole. Stir in enchilada sauce, garlic powder and pepper. Gently fold in tortilla wedges and cheese. Heat uncovered on High for 6 to 8 minutes or until mixture is heated through. Serves 4.
Squeeze lemon into large saucepan. Put lemon peels into pan also. Add mustard, salt, sugar, vinegar and worcestershire sauce. Stir well. Bring to a boil, then reduce heat and simmer 20 - 30 minutes. Let cool, pour over chicken breast and marinate in refrigerator over night.
Heat oven to 325°. In 13 x 9-inch baking pan, heat margarine in oven until melted. Remove pan from oven. Stir in cheese and seasoning. Add cereal, pretzels and peanuts, stirring until well coated. Bake 20 minutes, stirring occasionally during baking. Cool. Store in tightly covered container. YIELD: 11 cups.
Lightly grease casserole dish (can use cooking spray). Cover bottom of dish with chipped beef slices. Wrap each chicken breast, lengthwise, with a slice of bacon and arrange on top of chipped beef. Mix sour cream, soup and sherry or wine; pour over chicken. Refrigerate several hours or overnight. Bake at 275° uncovered 2 1/2 to 3 hours. Serve over pasta or wild rice.
Drain sauerkraut. Combine all ingredients and refrigerate 24 hours before serving. Keeps well for 2 weeks. Serves 6 to 8.
Cook box of macaroni to package directions. Drain. Add butter and milk and cheese. Drain tuna and combine with macaroni. Stir over low heat until warm.
Cream cheese and drained Swanson chicken. Add other can Underwood chicken. Roll into a ball and roll in chopped nuts.
Heat Eagle Brand milk and dates until dates are melted, stirring constantly. Add pecans. Spread on crackers. Bake for 5 to 8 minutes at 325°. Watch closely; don't scorch. Cool. Melt 1/2 stick oleo; add sugar and vanilla. Add milk, if necessary, to spread. Spread glaze over cooled crackers. Dry.
Melt 2 tablespoons of butter in medium saucepan. Before completely melted add cocoa. Mix in 1 stick of butter. Stir until melted. Remove from heat. Stir in sugar, eggs and vanilla. Stir well to smooth consistency. Add flour, walnuts and chocolate chips. Stir and blend well. Spread in an 8 x 8-inch pan. Bake 30 minutes at 350°.
Saute meat. Add garlic and saute; then add spaghetti sauce, tomato sauce, Ro-Tel tomatoes, salt and pepper. Simmer in a large pot about 30 minutes.
Rub meat with salt and pepper. Brown. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 2 hours. Combine remaining ingredients and add to meat and continue cooking until tender (about 1 hour).
Mix Italian dressing with melted margarine. Roll chicken in mixture, then roll in bread crumbs. Bake, uncovered, at 350° for 1 hour or until tender.
Drain cherries and pineapple; set aside (add water to get 2 cups). Bring juice to a boil and add Jell-O; cool. Add Coke and stir. Refrigerate until partially set. Add remaining ingredients. Pour into mold rinsed with cold water; refrigerate until firm. Serve with mayonnaise or sour cream. Serves 12.
With a hand-held electric mixer, beat peanut butter, butter and vanilla until smooth. Gradually beat in sugar and flour until well blended. Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and refrigerate 1 hour or until firm. Melt chocolate chips; one at a time, spearing balls with toothpick and dip ball into the chocolate to cover most of it. Place chocolate side down on cookie sheet, smoothing over or filling in toothpick gaps with more chocolate, if necessary. Refrigerate buckeyes for about 15 minutes longer or until the chocolate is set. Store buckeyes tightly covered in refrigerator. Makes about 5 dozen buckeyes candies.
Cook first 3 items until meat is brown. Add other ingredients in order. Cover and turn heat to low cook 45 minutes. Do not lift cover after heat is turned down. This is best cooked in iron skillet or heavy pan.
Mix all ingredients together until well blended. Bake at 350° for 40 minutes in an ungreased 9 x 13 inch pan.
Mix chocolate cake mix, eggs and cherry pie filling together. Bake at 350° for 27 to 35 minutes until done.
Mix in all ingredients together until all blended together evenly. Heat frying pan well with 1 teaspoon of oil or cooking spray evenly. Put about a cup of mixture in pan and let bubbles form all over. Flip with spatula to other side and cook until brown on both sides. Makes approximately 8 to 10 servings.
In skillet, saute crawfish in 1/2 stick oleo for 10 minutes. In another skillet, saute green onions and parsley in 1 stick oleo. Blend in flour and gradually half and half, stirring constantly until thickened. Add sherry and crawfish being careful not to add fat in bottom of pan. Season to taste. Serve in patty shells, over rice or pasta. Freezes well.
Cream sugar, butter and eggs. Mix in crushed vanilla wafers and baking powder. Add pecans and coconut. Pour in greased and floured tube pan. Bake at 350° for about 1 hour.
Use a 10 inch iron skillet. Cook the hamburger and onion over medium heat. Break the meat up into small pieces with fork and drain. While meat is frying, combine milk, biscuit mix, eggs, salt and pepper in a bowl. Mix well with whisk until smooth. When meat is done, pour the batter over it in the hot skillet. Sprinkle with cheese. Bake at 400° for 35 minutes or until done. Remove from oven, cut into 8 wedges. Serve.
Combine all ingredients. Add beaten egg whites by folding them in carefully. Sprinkle top of pie with cinnamon. Bake at 450° for 12 to 15 minutes, then finish baking at 350° for 30 minutes.
Bring soup and water to boil; add cheese and gelatin (which has been dissolved in a little water). Whip together and cool. Add shrimp and remaining ingredients. Pour into mold and refrigerate.
Preheat oven to 350°. Grease 1-quart shallow baking dish. Saute onions and mushrooms in oil until tender. Set aside. In blender, process cottage cheese until almost smooth. Add sour cream, eggs, flour, salt, pepper and hot sauce. Process until combined. Stir in onions and mushrooms. Pour into dish and bake 40 minutes or until set.
Mix all ingredients, except shoestring potatoes, and refrigerate. Add shoestring potatoes just before serving. Salt and pepper to taste. Serves 8.
In blender, process raspberries until smooth. Strain through a sieve. Discard seeds.
Peel and dice the potatoes. In a large saucepan, melt butter or margarine. Add onion and green pepper. Cook until tender. Add potatoes, 2 cups water and seasonings. Cover and simmer until potatoes are tender. Make a paste of the flour and 1/3 cup water. Add the paste to the potato mixture, stirring constantly to make smooth. Add milk and cook, stirring constantly, until slightly thickened. Stir in drained corn and diced ham. Heat thoroughly. Garnish with chopped parsley just before serving. Serves 6.
Line bottom of 8 x 12-inch pan with Tater Tots. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks. Place beef, 1/2 of Durkee onions, broccoli and tomato in Tater Tot shell. Combine soup, milk, 1/2 cup cheese and seasonings. Pour over beef mixture. Bake, covered, at 400° for 20 minutes. Top with remaining onions and cheese. Bake 2 to 3 minutes longer until cheese melts.
Mix all ingredients well. Pour into greased baking dish and bake 1 hour at 350°.
Drain beans. Grease bottom of casserole dish. Pour in beans. Layer with cheese, mushroom soup and eggs. Top with cracker crumbs. Bake at 350° for 45 minutes.
1. Heat oven to 375°. Grease a 9 x 13-inch baking dish or baking sheet.
Cook beef, add cream cheese, salt and chili powder and simmer. Toss shells with butter, fill with beef mixture. Arrange in buttered pan. Pour sauce over each shell. Cover with foil, bake at 350° for 15 minutes. Uncover, top with cheeses and chips, bake 15 minutes more, until bubbly. Top with sour cream and onions. May be garnished with lettuce, black olives and tomatoes. Makes 4 to 6 servings.
Put all ingredients in crock-pot. Add enough water to cover meat. Cook slow 6 to 8 hours. Remove meat; slice. Put gravy through food mill. Put meat back into gravy.
Cook celery in small amount boiling water until just tender (about 5 minutes). Drain. Combine celery, almonds, chestnuts and mushrooms. Mix well. Pour into greased baking dish. Melt butter; blend in flour. Cook 1 minute. Add broth and half and half. Cook until thickened. Pour over celery. Combine cheese and bread crumbs. Sprinkle over casserole. Top with melted butter. Bake 25 minutes at 350°.
Brown hamburger, onion and green pepper together. Add sauces and simmer. Cook noodles as directed on bag. Layer in crock-pot the ground beef mixture, noodles, cheeses and pepperoni until full. Cook on low until cheese melts.
Bread Crumbs: Save slices from each loaf and keep in freezer until you have about a loaf. Mix all ingredients together well and store in airtight container. Use for meat coating, topping on casseroles, etc. Very good on cube steaks and pork chops.
In a skillet, saute the onion in margarine. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, salt, pepper and half of the cracker crumbs. Pour into casserole and top with remaining crumbs. Bake at 375° for 40 minutes. Serves 6 to 8.
Combine sugar, shortening and milk. Bring to a boil. Let cool until lukewarm, then add yeast. Add enough flour to stir like cake batter. Put in warm place and let rise for 2 hours. Work in approximately 2 quarts of flour with salt, soda and baking powder. Store this in a large container until ready to use. Yields approximately 60 rolls.
Parboil ribs in water with bay leaf and garlic; allow to cool. Combine in large saucepan the remaining ingredients. "Cook down" sauce for 30 minutes. Baste ribs generously. Grill meat side down 10 minutes; turn and grill 10 minutes longer.
Pour boiling water over All-Bran and mix together. Mix all the rest of the ingredients together in a large bowl. Store covered in the refrigerator and use as desired. Batter will keep for 6 weeks. Grease muffin cups and bake at 400° for 25 minutes.
Preheat oven to 350°. Over hot (not boiling) water, melt the butterscotch morsels and butter or margarine. Remove from heat. Stir in brown sugar. Cool 5 minutes, blending eggs and vanilla. Sift together and stir in flour, baking powder and salt. Stir in nuts. Spread in ungreased and lightly floured 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool. Cut into 2-inch squares. Yields 2 dozen.
Stir together first 4 ingredients in a saucepan. Bring to a simmer. Mix in cooked, chopped chicken and vegetables. Pour in a 9 x 13-inch casserole. Sprinkle with cheese. Place biscuits evenly over top of mixture and cheese. Bake at 375° for 15 to 20 minutes. Serves 4 to 6.
Bake chicken breast in oven until tender and light brown. Mix soup with water and pour over chicken. Bake for 10 more minutes or until soup is hot. Prepare Rice-A-Roni according to package directions. Serve chicken with Rice-A-Roni. Bake chicken in 350° oven.
Mix together eggs, sugar and milk. Add corn to mixture. Melt margarine in oblong baking dish. Pour mixture over margarine. Bake at 350° for 35 to 40 minutes until set.
Mix together pineapple, water and juice, 3 cups boiling water and jello and sugar. Grind cranberries, orange, apples and celery and combine to mixture. Put in large mold and refrigerate.
Mix hamburger, cornflakes, applesauce, onion, salt and pepper. Roll in balls. Place in pan. Mix water, catsup and sauce. Pour over balls and bake at 350° for 45 minutes, covered, and 15 minutes uncovered or you can place in an electric skillet. Pour sauce over and fry until brown.
Brown ground beef, add onions and saute until onions are limp. Drain. Add remaining ingredients; mix well. Cook over low heat for 1 hour, stirring frequently. Yields 6 (2/3 cup) servings. Each 2/3 cup contains approximately (exchanges): 2 meat, 1 vegetable.
Slice strawberries and place on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and cream cheese until smooth, and vanilla. Fold in whipped topping, blending well.
Roll out crescent rolls onto lightly greased pizza pan. (Be sure to use a pizza pan with 1/2-inch raised edge.) In skillet, brown sausage, then drain. Add hash browns; spread over dough. Beat eggs with milk; pour over sausage mixture. Top with grated cheese. Bake for 20 minutes in a 375° oven.
Bring the first 4 ingredients to a boil; pour into preheated crock-pot (high). Lower crock-pot to the low setting and let cook for 2 to 2 1/2 hours. Combine eggs and vanilla. Mix dry ingredients together. Add to milk and rice mixture and cook another 1/2 hour or longer as needed.
Whip cottage cheese in blender. Stir in pickle, salad dressing, onions, garlic salt and milk if desired. Serve with raw vegetables or a relish tray. Also good with chips.
Dip chicken in melted margarine. Mix equal amounts of crumbs and grated cheese; dredge chicken in mixture until evenly coated. Bake at 250° for 2 hours or at 350° for 1 hour. Very moist and tender.