HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients together. Beat egg and pour over dry ingredients. Mix to make a crumb mixture. Sweeten fruit to taste and add some water if it is not juicy. Pour into a buttered 8 x 11 1/2-inch pan. Sprinkle crumb mixture over fruit mixture. Melt butter and pour over entire mixture. Bake at 400° for about 25 minutes or until crust is golden brown. Suitable for freezing.
Mix all ingredients together except butter; then melt butter and mix well. Pour into unbaked pie shells and bake for 45 minutes to 1 hour at 350°. Done when a knife comes out clean.
Cut corn from cob into casserole. Slice tomatoes into 1/4 inch slices. Trim ends from zucchini and slice lengthwise into about 4 pieces. Add tomatoes and zucchini as well as separated onion rings. Add spices and mix vegetables carefully. Dot with butter, cover and bake at 325° for 45 minutes. Serves 8.
In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain any fat. Add all remaining ingredients; spoon into a greased 2-quart casserole dish. Bake at 350° for 40 minutes. Makes 6 servings.
Beef Roast: Put a 3 to 4-pound roast on piece of foil large enough to wrap meat. Pour mushroom soup, onion soup mix and A.1. sauce over roast. Wrap in foil (seal) and bake at 275° for 4 hours or at 350° for 2 1/2 to 3 hours. Use juice as gravy over meat.
Place cinnamon rolls on foil or in cake pan. Cover with cherry pie filling, brown sugar and pecans. Bake in oven at 350 degrees until hot and bubbly.
Combine cake mix, eggs and oil with hand held beater; set aside. Mix Jell-O and cold water. Combine ingredients; mix with hand held beater. Place in Bundt pan and bake at 350° for 45 minutes.
Cut rhubarb into 1-inch pieces. In mixing bowl, combine sugar, flour and salt. Stir in rhubarb. Toss gently to coat fruit. Let set 15 minutes. Pour into pie dish lined with pastry. Dot with butter or oleo; slit top crust. Place over mixture; flute and trim edges. Bake at 375° for 25 minutes. Remove foil from around the edge of pie and continue baking for 25 more minutes or until golden brown. Serve warm or cool on rack before serving. Top each serving with vanilla ice cream if desired.
Cook beef in a little oil in a large deep pan until brown, stirring often. Drain off fat. Add onion, garlic, spaghetti sauce, tomatoes and drained mushrooms. Mix well. Simmer 20 minutes.
Mix berries, 1/2 cup sugar and nuts together and put in pie shell. In mixing bowl, mix flour, eggs, sugar and butter and pour over berries. Bake at 350°, uncovered, for 1 hour.
Cream butter; gradually add 1 cup sugar and 1/2 cup brown sugar, beating well. Add eggs, one at a time, beating well. Stir in vanilla. Combine flour, baking powder, soda, salt and 1 teaspoon cinnamon. Add to cream mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Combine pecans, 1/2 cup brown sugar and 1/2 teaspoon cinnamon; stir well and sprinkle over batter. Cover and chill 8 to 10 hours. Uncover batter, let come to room temperature. Bake at 350° for 35 minutes. Yields 15 servings.
Mix all ingredients together in a plastic bag. Put in refrigerator 3 to 4 hours, turning meat here and there. Then let stand at room temperature for 30 minutes before grilling. Baste on grill.
Boil 2 quarts water in microwave for 12 to 15 minutes. Add tea bags and let steep for about 10 minutes. Pour into gallon container. Add water to tea bags and let steep about 5 minutes. Add to pitcher along with lemonade and sugar. Fill with enough water to make a gallon.
Saute pureed onion and garlic in 3 tablespoons oil. Add tomato juice, chicken broth and other ingredients except potatoes. Simmer one hour. Add sliced potatoes and simmer another hour.
Drain all fruit well. Pour into 12 x 8 or 9 x 9-inch casserole. Bake at 350° for 1 hour.
Sprinkle pork butts with salt and pepper. Add paprika and garlic. Let stand for about 10 minutes. Fry in deep fat. Serve on slices of rye bread with sauerkraut.
Line 9 x 13-inch pan with graham crackers. Cook sugar, egg, butter, milk and salt approximately 3 to 4 minutes. In this mixture, put nuts, cracker crumbs and coconut; pour on graham crackers. Add another layer of whole graham crackers. For icing, just powdered sugar icing.
Cream butter. Gradually add powdered sugar, beating until light and fluffy. Stir in flour (mixture will be stiff). Press into bottom of 15 x 10 x 1-inch pan. Prick dough with fork. Chill 30 minutes.
Cook cornbread and let cool. Crumble on bottom of greased large casserole. Add Pepperidge Farm stuffing. Meanwhile, saute onion and celery in margarine. Add to mixture. Add turkey gravy to 2 cups water and chicken bouillon. Add poultry seasoning to gravy and pour over dressing. Cook 30 minutes or longer, until right texture. Do not let it get too dry. Cover with foil (you may need more liquid).
Mix cream cheese, 1 tablespoon of milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups of the Cool Whip. Spread on bottom of crust.
Cut meat into cubes. In a large saucepan brown half of the meat in hot oil. Remove the meat from the pan. Brown the remaining meat with onion and garlic (if desired). Drain fat. Return all meat to pan. Stir in beef broth, vinegar, and pepper. Bring to a boil. Reduce heat, simmer for 1 hour. Stir noodles into broth mixture. Bring to boiling. Reduce heat. Cook for 30 minutes. Drain meat and noodles. Reserve 2 1/2 cups of the liquid. Return liquid to pan. Stir together 1/4 cup beef broth and flour. Stir into mixture in pan. Cook and stir till thickened and bubbly. Stir in beef and noodles. Heat thoroughly. Makes 4 servings.
Boil spaghetti and drain. Add turkey and all other ingredients. Put grated cheese on top and bake at 350° for 45 minutes.
Cut angel food cake into bite size chunks in a 9 x 13-inch pan. Mix together powdered sugar, butter and egg yolks; beat until fluffy. Whip in Cool Whip and pour over cake. Crush Butterfinger bars and put on top. Better if left to set overnight.
Mix butter, sugar and water. Cook over low heat until candy thermometer reaches 290°. Pour on two buttered pizza pans. Spread to edge of pan. Cover with melted chocolate and press nuts on top. Cool and break into pieces.
Dissolve jello, sugar and salt in boiling water. Add frozen berries while mix is hot. Set in refrigerator and let it begin to thicken. When partly jelled, fold in Dream Whip. Line long pan or casserole with pinched off pieces of angel food cake. Place these tight together and pour strawberry mixture over cake. Let set in refrigerator. Can be topped with Dream Whip, boiled custard.
Saute onions, celery and pork in oil until vegetables are tender-crisp. Do not overcook. Add rice and bean sprouts which have been rinsed with cold water and drained. Combine egg and soy sauce. Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated. Season to taste. Makes 6 servings.
Butter large rectangular Pyrex dish. Layer with crushed corn flakes (1/2). Mix all ingredients, except soup and cheese, and pour into dish. Cover with undiluted soup. Sprinkle with cheese. Top with remaining 1/2 of corn flakes; dot with butter. Bake for 40 minutes at 350°.
In a large bowl, combine mayonnaise, sugar, vinegar and dill; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour. Yield: 8 servings.
Peel eggplant and dice. Cook in salted water until just tender. Drain and set aside. Cook sausage in skillet until well done. Drain on paper towels. Saute green onions, onions and celery in skillet until transparent. Prepare stuffing mix according to package directions. Combine eggplant, sausage, onion mixture, salt, pepper and stuffing mix. Transfer to a shallow baking dish. Top with cheese. Bake until cheese is melted. Makes 12 servings.
Cook rice, covered, until done. Add other ingredients, except vanilla and nutmeg. Cook on medium heat, stirring all the time, until raisins are plump and pudding is thick. Add vanilla and sprinkle some nutmeg (according to taste). Stir together and refrigerate.
Mix together cocoa and oats. Cook sugar, margarine and milk for 1 minute at rolling boil. Add peanut butter and vanilla to mixture. Beat well. Add oats and cocoa. Spoon onto pans to cool.
Mix all together in a baking dish. Bake, covered, at 350° until rice is fluffed. May need to add more broth or water if dry (usually 1/4 cup).
Combine ingredients in a baking dish. Refrigerate overnight and bake at 350° for 1 hour. This recipe may be cut in half.
Mix all ingredients and spread on split muffins. Place on cookie sheet and freeze. When frozen, put in Ziploc bag and keep until ready to serve.
Combine caramels and 1/3 cup milk; set aside. Combine cake mix, 3/4 cup butter and remaining milk until smooth. Put 1/2 mixture into 9 x 13 pan. Bake 6 minutes. Cool. Pour melted caramels over cake layer. Add chocolate chips and 1/2 of walnuts. Mix. Add remaining walnuts and cake mix. Run knife through several times to marbleize. Bake at 350° in 13 x 9 x 2 pan for 40 to 45 minutes.
Combine cake mix, eggs and cherry fruit filling. Mix well with electric mixer. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until done. When cooled, frost with can of chocolate frosting mix.
Saute onion in butter or margarine just until soft in a medium size saucepan. Stir in soup, water, chicken, corn, evaporated milk and pepper; heat just to boiling. Pour into heated soup bowls. Sprinkle with parsley if you wish.
Make cream sauce using butter, flour and milk. Add salt and desired seasonings. Add soup and Cheez Whiz. Saute scallions and add. Thaw peas. Add ham and peas to cream sauce mixture. Cook linguine (broken in half) in salted water and drain. Combine noodles with sauce mixture. Bake in 350° oven for 30 to 40 minutes or heat in microwave.
Beat egg with 1 tablespoon lemon juice in small bowl. In medium bowl, combine flour, garlic, paprika, salt and pepper. Dip chicken in egg mixture, then in flour mixture. In large skillet, brown chicken in margarine. Dissolve bouillon in boiling water. Add remaining lemon juice and pour over chicken. Simmer 20 to 40 minutes in covered skillet, moving it around occasionally with spatula to avoid sticking. Enjoy!
Mix well with hands. Roll in foil and cure 24 hours in refrigerator. Leave in foil. Place into pan and pour 1-inch of water in pan. Bake 1 1/2 hours at 350°.
Mix first 4 ingredients together in large bowl. In large 10 x 15-inch pan, put broccoli. Place boneless chicken breasts on top of broccoli. Pour soup mixture over chicken and broccoli. Bake 1 hour at 350°. Take out; spread grated Cheddar cheese on top and return to oven until melted. Serve over rice.
Cream sugar and shortening, add well beaten eggs; add dry ingredients and nuts. Drop from teaspoon about 2-inches apart. Bake at 300° to 325° for 12 to 15 minutes.
Mix onion, sour cream and chiles well with rice. Layer rice, Jack cheese, rice. Bake at 350° for 1 hour in greased casserole. Sprinkle Cheddar on top last 10 minutes of cooking. Serves 10.
Saute beef in oil in large skillet until browned about 3 to 5 minutes. Add vegetables and stir-fry 2 minutes. Add water, soy sauce and seasoning mix. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Shred lettuce into a 9 x 13-inch dish. Layer lettuce, peppers, onion and peas. Mix mayonnaise and sour cream; spread on top. Sprinkle sugar, cheese and bacon on top. Cover and refrigerate about 4 to 8 hours. Do not toss until ready to serve.
Combine ingredients. Bake at 325° for about 15 to 20 minutes. Cut into squares.
Melt butter in saucepan. Add milk. Mix flour and sugar together and add to butter and milk, then add vanilla. Cook until it thickens. Put in baked pie shell. Beat egg whites with a little sugar. Add to pie and bake in oven at 350° until whites are brown.
In a 2-quart saucepan, combine soup, water and pepper. Over medium-high heat, heat to boiling. Stir in rice. Reduce heat to low. Cover. Cook 25 minutes or until rice is tender and mixture is creamy, stirring often.
Mix yeast, water and sugar. Let rest 10 minutes. Sift dry ingredients together. Cut shortening into flour mixture. Add just enough extra flour to roll out. Roll into 1/2-inch thickness. Cut into circles and place in greased 9 x 13-inch baking pans. Brush with melted butter and let rise for 30 minutes. Bake at 425° for 10 to 12 minutes or until done. Yields 2 dozen.
Brown hamburger meat and onions until done. Drain grease. Combine this mixture with other ingredients and mix well. Put into casserole dish and bake at 350° for 1 hour. Always a hit! Quick and easy for those who work!!! Children love it!!
Combine biscuit mix, eggs, milk and sugar. Beat until smooth. Pour into 12 greased 1 1/2-inch muffin cups. Spoon 1 tablespoon pie filling into each cup. Bake in preheated oven at 375° for 30 to 35 minutes or until golden. Remove from oven and cool. Fill center of each with remaining pie filling. Top with whipped cream or ice cream.
Cook chicken in water and salt until tender. Remove from broth, bone and cut in small pieces. Take fat from broth and use 1 quart of broth. Cook noodles in broth with lid off after it starts boiling. Cook according to directions on noodle package.
Saute onion in margarine until soft. Add sliced squash and peaches. Cover and simmer on low heat about 15 minutes, until squash is crisp and tender. Stir occasionally and season.
Brown meat and onions; drain off fat. Add rest of ingredients and cook for 10 minutes. Great for hot dogs!
Wrap tortillas in aluminum foil. Place them in the oven and heat to 350°. Sprinkle the chicken pieces with salt and cumin. Slice the pepper and onion into thin slices. Coat a large nonstick skillet with vegetable spray and place over medium-high heat. Add the bell pepper and onion and stir-fry for 3 minutes. Add chicken and garlic and stir-fry for 3 to 4 minutes. Next, add the salsa and cook until heated through. Spoon mixture in center of tortilla. Sprinkle with cilantro. Fold in half. Serve with sour cream.
Brown hamburger and put in all ingredients. Simmer for about one hour or until vegetables are cooked. Can add potatoes, if desired.
Melt chips in milk in the top of a double boiler. When chips are dissolved, add pecans and stir real good. Roll into a roll in either foil or wax paper. Cool and then cut into slices.
Melt almond bark in Dutch oven in oven at 250° until soft. Add peanut butter, vanilla and Rice Krispies. Put in buttered dish until firm.
In a bowl, stir together first 5 ingredients to make marinade. Place steak cubes in a large, shallow pan. Pour marinade over steak and stir to coat. Cover and refrigerate for 8 hours, stir occasionally. Oil 12 long skewers. Skewer meat alternately with vegetables, beginning and ending with meat. Broil or grill for about 20 minutes. Brush with marinade while cooking. Serves 10 to 12.
Sift together flour, baking soda and baking powder. Set aside. Cream sugar, shortening and eggs. Mix well and then add vanilla, salt and cocoa. Mix well. Alternately add flour mixture and water. Add kraut.
Combine and mix all ingredients until well blended. Grease iron skillet or bread pans. Pour mixture into hot prepared skillet. Bake in hot oven (425°) for 20 to 25 minutes.
Fry and drain hamburger/sausage. Combine ingredients and pour into shells. Bake at 350° for 25 to 30 minutes.
Saute celery and onion in butter. Mix mayonnaise and juice in large bowl. Add chicken and all ingredients except croutons. Mix well. Salt and pepper to taste. Place in an 8 x 11-inch baking dish. Top with croutons. Bake in a 375° oven for 30 minutes.
Mix mayonnaise, vinegar, sugar and milk and toss with onion, pepper and noodles. Set overnight in refrigerator.
Mix and drop on well greased sheet. Bake 10 to 12 minutes until dry around edge at 350°.
Grind all vegetables together in food processor for fine chop or hand chop for coarse chop (recommend hand chop all tomatoes and red pepper). Add other ingredients and cook on medium heat to bring to a boil, then boil on low heat for 30 minutes. Makes 10 to 12 quarts.
Layer bottom of pan with chips. Mix all other ingredients except cheese. Melt in saucepan. Layer on top of chips. Sprinkle cheese on top and melt in 350° oven.
Combine the first 3 items and press in 9 x 13 x 2 inch pan. Set aside. Beat the next 3 items until fluffy and spread over the crust. Bake at 350° for 20 minutes, then cool. Mix the pudding with milk and beat 2 minutes. Add the cooked sweet potatoes and dash of cinnamon to the pudding mixture. Fold. Cool Whip into mixture. Pour over cream cheese mixture and sprinkle pecans over top.
In a large stock pot, add chicken broth to vegetables and butter. Cook until vegetables are tender. Add milk and cheese over low heat. Combine flour, cornstarch and water, stirred together. Add to first mixture and continue to stir until smooth and thick. Do not have heat too high or soup will stick. Add salt and pepper to taste.
Boil noodles according to package directions. Butter dish thickly. Layer noodles and ham alternately, ending with noodles. Beat yolks and milk together. Pour over top and bake at 350° for 30 to 40 minutes, until brown.
Cook hamburger, spaghetti sauce, tomatoes, tomato paste and salt and pepper for 15 minutes. Cook and drain noodles. Put layer of noodles in large baking dish, greased. Add 1/2 of the spaghetti sauce. Put on 3 to 4 slices of cheese. Repeat layers of noodles, spaghetti sauce and cheese. This time put cheese under sauce. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Bake cake according to package directions in 13 x 9-inch pan. Let cake cool completely. Divide the cake in half. Break the first half up into small pieces and put in the bottom of a punch bowl. Make the pudding mix with 5 cups milk. Pour half of the pudding mix over the cake, then layering, add half of the pie filling, 1 can of the crushed pineapple and half of the bananas. Mix the whipped topping and nuts together. Put half of this over the layers. Repeat the layers ending with nut topping. Decorate with the cherries and nuts if desired. Refrigerate for at least 4 hours.
Preheat oven to 350°. Peel the potatoes and slice them thinly. Lay the slices slightly overlapping in a large baking dish, greased with the butter.
Mix all together except shortening, which add last. Bake in greased loaf pan at 300° for 45 minutes to one hour. (Insert toothpick which should come out clean.)
Cream the butter, sugar, eggs and vanilla. Add flour, salt, cream of tartar and soda; mix well. Add chopped nuts. Form dough into a roll about 8 inches long and 2 inches in diameter. Roll up with wax paper. Chill until firm. Cut into thin slices and bake 10 to 12 minutes in a preheated 375° oven.
Cook rice and set aside. Add oil to skillet. When hot (medium), add vegetables. Stir constantly until cooked. Add rice, soy sauce (desired amount of soy sauce) and seasonings. Enjoy!
Brown meat and drain. Add garden Ragu mix to meat and eggplant in casserole dish. Layer eggplant, meat and cheese.
In a saucepan, combine corn and milk. Heat through. Gradually stir in egg. Add 1 cup crumbs, onion, pimiento, salt and pepper. Mix well. Pour into a greased 1-quart baking dish. Combine 1/2 cup crumbs and butter. Sprinkle over corn. Bake in a 350° oven for 20 minutes. Makes 6 servings.
Mix onion, margarine and cottage cheese in a large bowl. Add and mix, one at a time, the boxes of corn bread mix. Beat eggs in, one at a time. Add and stir in broccoli with all its juice. Bake at 400° for 40 minutes in a well-greased 9 x 13-inch pan.
Cut chicken into bite size pieces. Cook in microwave or saute in skillet. Mix sour cream, mayonnaise, cheese and lemon juice together. Layer broccoli, chicken and cheese mixture. Top with Parmesan cheese. Bake at 350° for 25 minutes in a 9 x 12 x 2-inch pan. May be served alone or over rice.
Cook zucchini until tender. Drain well. Mix other ingredients. Add zucchini and bake 30 minutes in 400° oven.
Dissolve gelatin in boiling water. Add juices. Chill until slightly thickened. Fold in drained pineapple, cheese and whipped cream. Pour into 1 1/2 cup mold. Luscious!
In a large skillet, saute green onions in butter until tender. Also, saute minced garlic if using fresh. Add tomatoes, chilies, parsley, salt, garlic salt, lime peel and black pepper; mix well. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add snapper to skillet; spoon sauce over fillets. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Serve garnished with lime wedges.
Mix, in large Tupperware Fix, 3/4 cup of sugar with 2 teaspoons cinnamon. Cut biscuits in quarters and add to sugar and cinnamon. Put top on bowl, let air out and shake up and down until biscuits are covered. Put mixture in Bundt pan, well-greased and floured evenly. Melt 1 1/2 sticks of butter, 1 cup of sugar and 1 teaspoon cinnamon; spoon over biscuits. Bake at 350° for 45 minutes.
Mix pudding and milk until it thickens. In a separate bowl, put vanilla wafers on bottom, then slice bananas to cover vanilla wafers, then pour pudding over the vanilla wafers and bananas. Then top with vanilla wafers and bananas like on the bottom.
Drain each can and put vegetables in a bowl. Heat to boiling 1/2 cup vinegar, 3/4 cup sugar and 1/2 cup salad oil. Cool slightly. Pour over vegetables. Refrigerate 2 hours or overnight. Keeps well in refrigerator 2 weeks or longer.
Line the bottom of a 9 x 11-inch casserole dish with strips of uncooked bacon. Cover bacon with 1 box of Minute rice. Wash and salt chicken; lay pieces on top of rice. Mix together the soup, water and seasonings; pour over chicken and rice. Wrap the dish in foil and bake for 2 1/2 hours at 300°.
Scrub carrots and cut into matchstick size pieces. Place in oven proof dish with lid. Pour butter-lemon mixture over carrots. Cover and bake at 350° for approximately 45 minutes.
Cream sugar and shortening. Beat eggs well; stir in pineapple and juice. Add vanilla, sifted flour, salt and soda. Mix all together. Drop by teaspoonful on cookie sheet. Bake at 400° for 10 to 12 minutes.
Mix soup and milk; place ingredients in layers topping with Tater Tots. Bake at 350° for about 45 minutes to 1 hour. This is a quick delicious meal.
Mix well, 2 c. white sugar, syrup, water and 1 tsp. vanilla, and cook until it reaches 250 degrees on candy thermometer.
Saute green pepper, celery and onion in butter in a large skillet. Add remaining ingredients; cover and simmer for about 10 minutes, or until tender. Yield: 6 servings.
Blend oleo, sugar and eggs. Add flour and remaining ingredients. Form into rolls; wrap in wax paper and refrigerate overnight. Slice thin and bake on ungreased sheet at 350° for ten minutes. May also be frozen.
Using mixer at medium speed, beat butter, sugar and salt for 2 minutes. Blend in flour at low speed until a smooth dough forms. Spray pan with cooking spray. Press dough into pan. Bake at 325° for 45 minutes.
Wash and remove seeds and membrane from peppers. In saucepan, add green peppers to boiling, salted water. Boil 5 minutes; drain. Sprinkle with salt inside. Combine meat, rice and Worcestershire sauce together with tomatoes. Cover and simmer 5 minutes. Stuff peppers with meat mixture; place peppers in baking dish upright and bake, uncovered, for 25 minutes at 350°. May sprinkle with grated cheese if desired.
Add water to frozen concentrates as directed on cans. Mix all ingredients well. Serve in punch bowl over ice. Yield: 50 servings.
Grease and flour 9 x 13-inch pan. In bottom of pan, layer coconut and nuts. Prepare cake mix according to box directions and pour over coconut and nuts.
Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8-inch thick. Fry the bread in about 1/4-inch hot cooking oil quicking until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.
Mash bananas and vanilla. Set aside. Mix eggs, brown sugar, sugar and oil. Add dry ingredients; mix well. Stir in bananas. Pour into 2 greased loaf pans. Bake at 325° for 45 minutes.