HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add remaining ingredients. Place crushed potato chips or crushed cornflakes on top. Preheat oven to 350°. Bake 1 hour. Casserole will serve 10 people.
Cream the butter (oleo) and brown sugar. With a fork, blend in the flour. Stir in walnuts. Reserve 1 cup of this for topping. Press remaining into an 8-inch square pan. Bake at 350° for 12 to 15 minutes. Beat sugar and cream cheese. Add egg, vanilla, lemon and milk. Beat. Pour over baked crust and sprinkle evenly with remaining crumb mixture. Bake at 350° for 20 minutes. Let cool, then refrigerate.
Microwave on High for 10 to 12 minutes (or bake in 375° oven for 30 to 35 minutes) until vegetables are crisp and tender, stirring occasionally. Sprinkle with remaining onion rings. Serves 5.
Preheat oven to 350°. Lightly butter a cookie sheet or jellyroll pan. Cream butter, then gradually beat in the sugar until well blended. Add egg, milk and vanilla; beat well. Mix together flour, baking powder and salt; mix into first mixture. Spread dough onto the cookie sheet as thin as possible, just enough to cover pan. Sprinkle with nuts and press them into dough gently. Mark with sharp knife into rectangle (cookie size), bake about 12 minutes.
Mix all together and pour on greased sheet. Bake at 250° for 30 minutes. Stir and bake again for 30 minutes. Stir and bake again for 30 minutes. Absorb well on paper towels.
In medium saucepan melt butter and chocolate Remove from heat, stir in sugar. Blend eggs one at a time; add flour and vanilla. Pour into baking pan. Bake at 350° for 30 minutes. Cut into squares.
Preheat oven to 350°. Place liners in 12 (1/2-cup) muffin cups or lightly grease.
Fry meat until golden brown. Pour unwanted grease out. Saute onions and garlic with the meat. Add chilies, jalapeno, cumin, salt, water and tomatoes. Bring to a boil. Lower heat and simmer until pork is done. It's delicious with beans, rice and tortillas.
Cook hamburg, onions and peppers until done. Drain off fat and add the rest of the ingredients. Simmer for a couple of hours.
Mix jello, pudding and water. Bring to a boil and then let cool. Mixture must be cooled. Add undrained pineapple and chopped pecans to taste. Prepare Dream Whip according to instructions on box. Combine all ingredients together with mixer. Put in container and refrigerate overnight.
Mix together the first 3 ingredients well. Roll into 1-inch balls. Freeze. Melt the chocolate chips and wax. Combine, being careful not to get even a drop of water in mixture. Dip balls into mixture. Dry on wax paper. Yields 60 to 70.
Cook pineapple juice, catsup, brown sugar and vinegar in medium size saucepan for 5 minutes until hot and flavors have blended. Add carrots, pineapple and green pepper. Remove from heat. Brown pork chops in oil in large skillet. Arrange in single layer in shallow baking dish. Spread pineapple-vegetable mixture over top. Cover with foil and bake in preheated 350° oven for 1 hour or until chops are done and vegetables are crisp-tender.
Place ice water in a small bowl; gradually add milk powder, beating at high speed of an electric mixer until soft peaks form.
Drain fruit real well; save juices and set aside. Cook and cool macaroni. Cook fruit juices, sugar, eggs, flour and vanilla. Cool cooked sauce mixture. When cool, mix with fruits and macaroni. Refrigerate overnight. Before serving, mix Cool Whip with salad.
Heat oil in skillet; working in batches, add steaks and brown 2 minutes, turning once. Remove to plate. Add green onion, garlic and cumin; cook for 1 minute. Add tomato sauce and salsa. Bring to simmering; add meat to skillet and cook 1 to 3 minutes or just until heated.
Salt the chicken and brown in hot oil for 5 minutes, stirring constantly. Add the carrots, celery, mushrooms, onion, bouillon, curry powder and ginger; cover and simmer for 20 minutes. Make a smooth paste of the cornstarch, soy sauce and 1/4 cup cold water. Add to the vegetable mixture, stirring and simmering until it thickens. Serve with rice. Serves 4.
Preheat oven to 350 degrees. Cook spinach according to package directions and drain. Mix all ingredients, except 3/4 cup stuffing mix, together and pour into a greased 1 1/2 quart casserole. Top with remaining stuffing mix. Bake for 30 minutes. Makes 6 servings.
Brown sausage until it crumbles. Drain, reserving 1 tablespoon of drippings. Add oleo to drippings. Add flour and cook 1 minute. Add milk and cook until thickened. Stir in sausage and seasonings.
Rinse chicken with water and pat dry. Salt and pepper entire chicken, then rub garlic onto chicken, then pat rosemary on chicken. Sprinkle juice of 1 lemon over chicken and stick the used lemon in chicken cavity. Put chicken in clay roasting oven or roasting bag. Surround chicken with chunks of potatoes, carrots and onion around chicken. Place in 375° oven and cook between 1 to 1 1/2 hours (check for doneness). Serves 4.
Beat well the brown sugar, white sugar and shortening. Add remaining ingredients. Divide in four parts. Roll in stick shape. Cover with foil and freeze. Slice and bake as needed for 8 to 10 minutes at 400°.
Cut sausage links into bite size pieces. Combine preserves and mustard over low heat for 5 minutes. Add sausage and heat for 15 minutes. Serve hot in chafing dish, fondue pot or crock-pot. Serve with picks to eat.
In heavy kettle, saute onion, celery, green pepper and garlic in butter or margarine for 20 minutes. Add potato and water. Cook until potato is tender. Add tomatoes, clams and their juices, salt, pepper, thyme and cayenne. Bring to a boil. Simmer 10 minutes. Stir in parsley.
Lay fillet of salmon in baking pan; put onion slices over fish and layer bacon strip over onions. Bake at 350° for 30 to 45 minutes. Last 10 minutes, pour whole tomatoes over fish.
Combine first three ingredients in bowl and set aside. Bring butter, cocoa and water to boil and pour over flour mixture. Add remaining ingredients; add to cocoa and flour mixture, beating until smooth. Bake in preheated 350° oven for 25 to 30 minutes.
Dissolve the ingredients together, adding the applesauce last. Pour into mold sprayed with Pam.
Heat oil in skillet. Add onion, green pepper and garlic; cook until tender-crisp. Add tomatoes, okra and cooked meat. Bring to a boil. Stir in rice. Cover. Serve hot.
Add oil, sugar and vanilla to eggs and beat until light and fluffy. Mix dry ingredients. Mix all ingredients in order given. Add 1 cup (or much less) raisins and walnuts. Bake at 350° for 1 hour in 2 well-greased loaf pans plus 1 baking powder can, greased and filled 1/2 full. Cool before removing from pans.
Mix milk and lemon juice. Stir until mixture thickens, fold in the 1 cup berries. Make up the pie crust. Roll enough lemon snaps, vanilla wafers or chocolate wafers to make one cup of crumbs. Mix well with the melted butter. Cover the bottom of a 9 inch pie pan. Press firmly into place and stand halves of wafers around the sides of pan. Pour in the filling. Top with the 3 dozen berries and sweetened whipped cream. Chill and serve.
Cook celery and green pepper in saucepan in small amount of margarine, butter or oil until soft. Add green peas with their liquid, undiluted soup and sweet basil. Add herb stuffing until liquid is absorbed and mixture reaches desired consistency for a casserole. Heat. Pour into casserole. Decorate with pimento and serve. (If you like something crunchy in the casserole and to save time, stir in the celery and green pepper raw. For an extra quick casserole, omit them entirely.)
Mix together margarine, milk and sugar in a heavy 2-quart pan. Bring to a boil and boil for 2 1/2 minutes. Remove from heat, add peanut butter and mix thoroughly. Stir in oats. Drop by teaspoon onto waxed paper.
Spray casserole with Pam. Slice potatoes; add salt and pepper. Heat and bring to boiling; boil 3 to 4 minutes. Add crushed tomatoes, water and oregano; dot with oleo. Sprinkle shredded Mozzarella cheese on top. Place sliced pepperoni over cheese and bake at 400° for 30 minutes or until potatoes are soft.
Boil chicken breasts in enough water to cover them completely. Add 1 tsp. salt and either 1 stalk of celery diced or a couple dashes of celery salt and a couple slices of onion, diced up (optional). You can also add one hot banana pepper to be taken out later (optional). We like our food spicy.
Combine chicken, pineapple, almonds, ginger, garlic powder and mayonnaise. Separate dough into 4 rectangles. On ungreased baking sheet, press each piece of dough into 8 x 5-inch rectangle. Firmly press perforations to seal. Cut each rectangle in half to make squares. Place about 1/4 cup chicken mixture in center of each piece of dough. Pull 4 corners of dough to top center of chicken mixture. Twist ends and seal edges. Brush with melted margarine and sprinkle with sesame seed. Makes 8 sandwiches.
Combine beans in a pan with water and onions. Bring to a boil, cover and remove from heat for 2 hours (or soak beans in cold water overnight). Return to heat, bring to boil and simmer slowly until beans are very tender, about 3 hours. Mash beans with a potato masher and add bacon drippings, butter or lard. Mix well and continue cooking, stirring frequently until beans are thickened and fat is absorbed. Salt to taste. Serve or reheat. Makes 6 to 8 servings.
Melt one pat butter or margarine in small bowl in microwave, on High for 30 seconds. Add eggs and Ranch dressing (Marzetti Garden Ranch works the best). Beat thoroughly. Cook on High for one minute. Fold in outer edges. If desired, place cheese slice over top of eggs. Cook again for 45 seconds on High with cheese, or 30 seconds without, until cheese is melted and eggs are not runny in center. Serves one.
Sprinkle chicken breasts with salt and set aside. Combine egg, flour and milk, stirring until smooth. Dip chicken in egg mixture. Roll in cracker crumbs. Fry chicken in 1-inch hot oil until brown. Drain on paper towel. Yields about 3 dozen.
Cook spaghetti by directions on package; drain. Should have 3 cups. Stir butter and cheese in hot spaghetti. Then stir in eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. In skillet, cook ground beef, onion and pepper until vegetables are tender and meat is browned. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Turn meat mixture into spaghetti crust. Bake uncovered at 350° for 20 minutes. Take out; put cheese on top. Bake 5 minutes longer or until cheese melts.
Layer chips in bottom of 9 x 13-inch pan. Mix Ro-Tel tomatoes, cream of chicken and hamburger together. Layer this on the chips. Layer Cheddar cheese on the soup mixture. Layer chips and then another layer of cheese. Bake at 350° for 20 to 30 minutes.
In medium bowl, beat cheese until fluffy. Add Eagle Brand milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Pour grape and orange juice into the container, then take the measuring cup and fill it with sugar. Take the spoon and stir it for about 1 to 2 minutes. And then you put it in the refrigerator for about 3 to 4 minutes.
Boil and debone chicken. Mix the soups together on the stove with the broth. Line a 12x13 pan with Doritos, put the chicken on top of the chips, pour soups on chicken and sprinkle with the onions. Top with grated cheese. Cover with foil and bake at 375 degrees for 30 minutes.
Soften 1 package dry yeast in 1/4 cup very warm water. Cut butter and Crisco into flour and salt mixture until particles are the size of small peas. Blend in the beaten eggs, sour thick or commercial cream, vanilla and the softened yeast. Mix thoroughly. Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed.
Mix sugar, cocoa, margarine, milk and salt. Bring to a quick boil, stirring constantly. Boil 1 1/2 minutes. Remove from heat. Add oats, peanut butter and flavoring. Mix well and spoon onto wax paper to cool.
Beat all ingredients together. Bake in unbaked pie shell like a custard pie until knife comes out clean (450° for 10 minutes; reduce heat to 300° and bake 50 minutes or until done).
Mix together until you have mixture stiff enough to use as a rolled dough. Chill dough for 2 hours or overnight. Excellent!! Have for Christmas cut-outs.
Melt butter, add flour, brown sugar, and nuts. Spread in a 9 by 12 inch pan. Bake at 350 degrees for 20 minutes. (Stir 3 or 4 times.) Cool. Set aside 1/2 for top.
Melt margarine. Combine eggs, sugar and vanilla flavoring with margarine. Gradually add flour and cocoa. Add 1/2 cup pecans to mixture. Pour mixture into 9 x 11-inch greased pan. Add remaining pecans, sprinkling on top. Bake at 350° for 25 to 30 minutes. They are done when it rises and falls back down.
Mix all ingredients together. Cook in stew-pot or crock-pot. Cook until melted and hot.
Cook pork in lightly salted water over low heat 2 to 2 1/2 hours. Drain, reserving 1 cup broth. Cut pork into thin slices and place in a large shallow baking pan. Combine salt, reserved broth and remaining ingredients. Mix well and pour over pork slices. Bake at 325° for 30 to 45 minutes.
Heat oven to 450°. Generously grease 6-ounce custard cups or 8 medium muffin cups (2 1/2 x 1 1/4-inch). Beat eggs slightly in medium bowl; stir in remaining ingredients with fork or wire whisk just until smooth (do not overbeat). Fill custard cups half full or muffin cups 3/4 full. Bake 25 minutes. Decrease oven temperature to 325°. Bake 10 to 15 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. Yields 6 to 8 popovers.
Combine sugar and oil, beating until smooth. Beat eggs slightly. Add to sugar and oil, beating until creamy. Add vanilla, soda and salt. Alternate, adding flour and milk. Add poppy seed and nuts. Bake in well greased pan at 325° for approximately 1 hour.
Wash and rinse kraut; add vegetables. Mix dressing and pour over mixture. Let stand overnight.
Mix first 4 ingredients well. Spread mushroom soup over casserole and bake 1 hour in 375° oven or until done. Sprinkle cheese over top.
Heat oven to 375°. Grease a 15x10x1 inch jelly roll pan. Line top and sides with waxed paper. Grease waxed paper. Beat eggs and sugar until fluffy. Beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly, sprinkle with nuts. Bake for 13-15 minutes. Invert onto towel dusted with powdered sugar. Peel off waxed paper, roll up cake and towel together from short side. Place seam side down on wire rack. Cool completely, unroll cake.
Using a clear 3-quart salad bowl, layer lettuce, onion, tomatoes, avocado and olives. Top with shrimp and cheese.
Sift flour, spices and soda. Dredge fruit and nuts in additional flour. Mix dry ingredients to creamed mixture. Add eggs and milk. Fold in fruit and pecans. Bake on greased cookie sheet for 15 minutes at 300°.
Saute vegetables in oil until zucchini is crisp and tender. Sprinkle in garlic powder. Cool slightly. Beat eggs with cream; add cream cheese, Cheddar cheese, bread cubes, salt, pepper and sauteed vegetables. Mix well. Pour into well greased 9-inch glass deep dish pie plate. Bake at 350° for 50 to 60 minutes or until set in center. Cool for 10 minutes.
Microwave chicken until done. Melt Velveeta in microwave; add soups and Ro-Tel; mix well. Add spaghetti and chicken; mix. Put all together in casserole dish and bake at 350° for 30 minutes.
Preheat oven to 350°. Remove excess fat from chops and place in baking pan. Sprinkle with salt and pepper. Then on each chop, spread catsup about 1/8-inch thick. Sprinkle 1 1/2 to 2 teaspoons brown sugar on each chop, then place a slice of lemon on each chop. Sprinkle a little more brown sugar. Bake for 1 to 1 1/2 hours, depending on the thickness of the chops, basting occasionally.
Blend all ingredients until well blended. Spread in nonstick loaf pan, baking dish or individual molds. Bake at 375° for 40 minutes in loaf pan, 20 minutes if use individual molds.
Spread almonds in single layer in shallow pan. Bake at 300° for 15 minutes, stirring often until almonds are toasted. Split each nut in half when cool. Combine softened cream cheese and mayonnaise. Mix well. Add bacon, onion, dill and pepper. Mix well. Cover and chill overnight. Form cheese mixture into shapes of two pinecones on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with clean, washed pine sprigs. Serve with crackers. Makes 1 1/2 cups.
Grease a 9-inch pie pan. Sprinkle in veggies, onion and cheese. Beat remaining ingredients and pour into pan over veggies. Bake at 400° for 35 minutes.
Beat eggs. Stir in sugar, salt, vanilla, nutmeg and scalded milk then pour into egg mixture. Pour into pastry shell. Sprinkle with nutmeg. Bake at 425° for 22 minutes or until firm. Cool and serve.
About 4 hours before serving, in Dutch oven over medium heat, in hot salad oil, brown the meat well on all sides. Add remaining ingredients with 1 1/2 cups water and heat until boiling. Reduce heat; cook until fork-tender. Serve meat with pan liquid. Makes 10 to 12 servings.
Put all ingredients in a blender. Blend until smooth. Fill 8 well-greased muffin tins or custard cups. Bake at 400° for 10 minutes, then lower oven temperature to 350° for 20 minutes longer. Serve warm with butter and jam.
Sift dry above ingredients into an ungreased 9 x 14-inch cake pan. Make 2 holes or depressions in flour mixture in pan. In one hole, put 2 tablespoons vinegar, in one put 3/4 cup oil. Mix with a fork until well blended. Bake at 375° for 30 to 50 minutes. A toothpick may be inserted to test doneness or the cake should raise from small pressure from fingertips. The mixture will stick to the toothpick if not done.
Put the cottage cheese through a food mill to make it smooth. Beat the mashed potatoes into the cottage cheese. Beat in sour cream, eggs, salt and cayenne. Stir in scallions. Spoon into pastry shell. Sprinkle with grated cheese. Bake at 425° for 50 minutes or until golden brown.
Soak bread in milk 5 minutes. Add sugar, butter and salt. Pour slowly over eggs. Add vanilla and mix well.
Combine first 5 ingredients in blender and mix well. Turn into ungreased deep dish 9-inch or regular 10-inch pan. Add meat, shellfish or vegetables, poking into batter. Top with onions, mushrooms and cheese. Bake until top is golden brown, about 45 minutes at 350°. Let stand 10 minutes before serving.
Mix in a bowl the bell pepper, onion, tomatoes, green onion and bacon. Mix in a separate bowl the sweet pickles, pickle juice, mayonnaise and Miracle Whip salad dressing. Layer cornbread, vegetables and dressing alternately. Refrigerate overnight.
Preheat oven to 350°. Beat egg in large bowl; add remaining ingredients and mix thoroughly, but do not overwork the mixture. Pack into 5 x 9-inch loaf pan. Bake for 60 to 70 minutes or until done. Spread with ketchup during the last 10 to 15 minutes of baking.
Combine chili, salsa, mushrooms, Parmesan and Italian seasoning. Mix cottage cheese and parsley flakes. Layer noodles, cottage cheese, chili and Mozzarella. Repeat to make 3 layers. Bake 30 minutes at 350°. Let stand 10 minutes before serving.
Sift flour and salt into bowl. Drop eggs into a well in center of flour and pour in milk. Beat until smooth. When roast is done, remove from oven and keep warm. Increase oven heat to 450°. Pour beef drippings into 9 x 9 x 2-inch pan and heat until sizzling hot. Pour batter over hot drippings. Bake 20 to 25 minutes, until puffy and golden. Serve in slices with roast beef.
Peel the potatoes and slice about 1/4 inch thick. Bring to a boil for 10 minutes in salted water. Drain.
Cook butter, sugar and milk on low heat for 10 minutes. Add chocolate chips, marshmallow, prunes, nuts and vanilla. Cook on low for 10 minutes. Put in a buttered 9 x 13-inch pan. When it gets cool, cut.
Mix all ingredients except grated cheese. Put in large shallow casserole dish. Top with grated cheese. Bake 30 minutes at 350°.
Saut beef and drain excess fat. Add to onions, garlic and mushrooms. Continue cooking while adding remaining ingredients. Bring to a slow boil for 30 minutes to thicken. Lower heat with lid on and cook 30 more minutes. When serving, top with sour cream or grated cheese.
Combine zucchini and seasonings in casserole. Cover. Place in oven and cook 15 minutes. Add tomatoes and continue cooking for 10 minutes.
Coat the beef strips in 1 tablespoon flour and salt. Brown beef in butter; add mushrooms, onion and garlic. Cook until onion is crisp and tender. Remove mixture from pan and blend in 2 tablespoons flour and beef broth. Cook and stir until thick and bubbly. Stir in dairy sour cream and dry white wine. Return beef mixture to pan and mix. Spoon about 3 tablespoons of mixture into center of unbrowned side of crepe. Fold over; place seam down into 13 x 9 x 2 pan. Cover and bake at 375° for 15 to 20 minutes. Serves 6.
Mix ingredients together in bowl. Add enough water to form a paste mixture. Deep fry in oil at 350°. Remove from oil when brown.
Brown chicken in oil until lightly browned; remove from pan. Add vegetables and stir for 2 or 3 minutes. Add chicken broth mixed with cornstarch to pan. Return chicken to pan. Cover and cook slowly for 20 minutes. Serves 2.
Stir milk into pudding; beat 1 minute. Set cones in a small glass to keep them from falling over. Spoon pudding into cones and they're ready to eat.
Mix the first 4 ingredients and pour into a greased 13 x 9-inch pan. Mix next 3 ingredients well and pour over other mixture in pan. Bake at 350° for 45 minutes to 1 hour.
Combine 1st 5 ingredients in small mixing bowl and beat 3 minutes with heavy duty mixer at medium speed. In large mixing bowl, combine flour, shortening, sugar and water and mix thoroughly. Combine all ingredients and mix thoroughly. Cover and let dough rise in warm place, 85° free from drafts for 3 hours or until doubled in bulk. Punch dough down; cover; refrigerate overnight. With lightly floured hands, shape dough into 1 1/2-inch balls; place in 3 greased 9-inch cake pans. Let rise in warm, draft free (85°) place approximately 2 hours or until doubled in bulk. Bake at 400° for 10 to 12 minutes. Yields 2 1/2 dozen large rolls. Dough can be stored in refrigerator in greased and covered bowl 5 to 6 days.
Sift dry ingredients. Cream together butter, shortening and sugar. Beat until light and fluffy. Beat in vanilla and egg. Add flour mixture; beat until smooth. Blend in milk. Drop by teaspoon onto lightly greased baking sheet. Flatten with glass dipped in sugar. Bake in a 400° oven for 12 minutes.
Mix all ingredients together until well blended. Roll into balls. Cook at 350° for ten to twelve minutes or until done.
Set oven to 350°. Peel, core and slice 12 to 15 apples in a 9 x 13 cake pan. Use good cooking apple (Jonathan, Ida Red or Yellow Delicious). Sprinkle with 3/4 cup of white sugar and lightly sprinkle with cinnamon. Add 1/3 cup flour.
Line 9 x 13-inch pan with a layer of graham crackers. Mix dry pudding and milk until completely mixed. Add Cool Whip. Mix thoroughly. Spread 1/2 pudding mixture over crackers. Add another layer of graham crackers. Spread remaining pudding mix over crackers. Add final layer of graham crackers. Spread frosting over crackers. Chill for 3 hours before serving.
Melt the first three ingredients. Then add the minced clams, crabmeat, garlic salt to taste and a pinch of "accent." Serve warm on crackers.
In a saucepan mix soup, milk and vegetables over medium heat. Heat to a boil. Cover and cook over low heat for 15 minutes, stirring occasionally. Stir in cheese. Heat until cheese is melted. Serves 6. Prep. Time: 10 minutes. Cook Time: 25 minutes.
Prepare white sauce while combining Butter Buds, flour, salt and pepper and slowly add skim milk. Stir with wire whisk until smooth and thickened. Set aside. Place 1/2 cooked macaroni in the bottom of a 2-quart casserole dish that has been sprayed with nonfat cooking spray. Sprinkle with 1/2 onion, salt, pepper and cheese. Repeat. Pour sauce over casserole. Drizzle liquid Butter Buds over top. Sprinkle remaining cheese over top. Sprinkle stuffing over top. Cover and bake for 30 minutes at 350°. Uncover and bake 10 minutes longer.