HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In oven, melt butter in jelly roll pan, 15 1/2 x 10 1/2 x 1-inch; rotate pan until butter covers bottom. Sprinkle cake mix over butter. Sprinkle with marshmallows, chocolate pieces and cereal. Pour milk evenly over top. Bake about 25 minutes or until golden brown. While warm, run knife around edges to loosen sides. Cool and cut into bars.
Combine all the juices in a punch bowl. Just before serving, add the ginger ale. Stir mixture well. Garnish with an ice ring, if desired. Makes about 4 1/2 quarts.
Combine coconut, sugar, flour, and salt in a bowl. Stir in unbeaten egg whites and almond extract. Mix well. Drop by teaspoonfuls onto greased and floured baking sheets. Bake at 325 for 20 minutes or until edges are browned. Makes about 1 1/2 dozen.
Mix all ingredients together and pour into container. Freeze. Two hours before using, take from freezer. When ready to serve, add 1 liter of ginger ale.
Mix potatoes, soup, sour cream, cheese and onion. Heat oven to 350°. Melt stick of butter in pan. Pour butter over crunched corn flakes and set aside. Pour mixture into buttered pan and cook for 50 minutes. Then add corn flake mixture on top and cook 10 more minutes. Salt and pepper in mixture to taste.
Mix first 5 ingredients together in a sauce pan and boil for 1 minute stirring constantly. Remove from heat and add remaining ingredients. Drop by teaspoon on wax paper and let cool.
Melt half of butter in pan. Cover with crumbs and garlic. Beat egg white until stiff. Add scallops to egg white. Spread over crumbs. Bake at 350° for 10 minutes. Remove from oven. Pour on rest of butter and parsley. Bake 15 minutes.
In a large pot of boiling water, blanch the shrimp for 45 seconds. Remove and drain shrimp. Cut them in half and place them in a flat, shallow pan. Pour 1/2 cup of lime juice over the shrimp. Sprinkle with salt, pepper and cumin. Cover the pan and leave in refrigerator for 2 hours. Remove shrimp and discard lime juice. Place shrimp in a large bowl with avocados, onion, cabbage, tomato, oregano and chili flakes.
Melt butter and chocolate morsels over low heat. Beat eggs and sugar in separate bowl. Add chocolate mixture, nuts, vanilla and salt to egg mixture. Bake in 2 pie shells at 350° for 35 minutes.
Place neck bones in deep/wide pan. Cover with onion and bell pepper and sprinkle on salt, pepper and garlic. Add 2 cups of water. Place the top on the pan or cover with aluminum foil. Bake in oven at about 375° about 2 hours or until tender.
Blend cheese, butter and flour until smooth and form a ball. Cover and refrigerate for 2 hours or more. Grease 24 miniature muffin tins. Pinch enough dough to cover inside of tin to rim. Mix eggs, vanilla, brown sugar and nuts. Fill pastry cups 3/4 full. Bake 20 minutes in 375° oven or until lightly brown. Cool on rack. Makes 24 to 30.
Put chicken in crock-pot, about 4 hours on high, until chicken is tender and will come off bone. Remove meat from bone and skin. Put back in crock-pot. Add rest of ingredients. Cook 1 cup of rice. When rice is done, add to crock-pot. Allow to simmer 45 minutes to 1 hour. Serve hot. Long meal.
Combine oil, sugar and eggs in large mixing bowl. Beat well. Stir in remaining ingredients. Pour into 9 x 13-inch pan. Bake at 350° for 50 minutes. Serve with or without whipped cream. Yields 15 to 20 servings.
Mix all ingredients and put in pie shell. Bake at 350° until pie is brown on top.
Shell and clean shrimp. Saute shrimp in butter with onion and minced garlic for 5 minutes on each side or until done. Transfer shrimp to hot serving dish and set aside. Add salt, pepper and lemon juice to butter mixture and heat for 5 minutes. Pour mixture over shrimp and sprinkle with parsley for garnish. Ready to serve over pasta or rice.
Melt butter in a 9 x 13-inch pan. Sprinkle crumbs over melted butter. Sprinkle walnuts, bits and coconut on top. Drizzle the milk all over the top. Bake at 350° for 25 minutes. Easy and delicious; you have to try!
Combine all beans. Divide into 14 (2 cup) packages for gift giving and present with the following recipe for French Market Soup. Yield: 14 (2 cup) packages.
Cook squash, then mix all ingredients. Pour into casserole dish and top with cheese. Bake at 400° for 20 minutes. This tastes a lot like dressing. Very good.
Cook meat until tender; remove from pot. Cut meat into small pieces. Put meat back in pot with about 2 gallons of water. When meat starts to boil, add onions, potatoes and carrots. Cook until tender. Add other ingredients and cook until desired thickness.
Clean fish and cook in 1-quart water for 30 minutes. Remove skin and bones from fish. Save fish and broth. Combine rest of ingredients and simmer for 2 hours. Add fish and broth from fish. Salt and pepper to taste.
Cook and drain pasta. No matter what your mother told you, don't rinse the pasta unless you like all the sauce on the bottom of your bowl. Cook pasta sauce with shrimp, carrots and mushrooms to light simmer. Add as much Cajun seasoning as your taste buds can handle. Toss pasta with sauce well. Serve warm.
Combine softened cream cheese, ice cream and salad dressing, mixing until well blended. Fold in fruit and nuts. Pour into 9-inch square pan. Freeze until firm. Place in refrigerator 15 minutes before serving. Cut into squares. Garnish with cherries, mint and holly leaves.
Combine all ingredients and mix well. Pour into greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes.
Preheat oven to 350. Line a cookie sheet with foil; set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheet. Bake 10 to 12 min. or until bubbly and golden brown around the edges. Cool the cookies on foil. Carefully lift edges of cookies and then peel cookies off foil. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
You will also need 24 toothpicks. Trim crusts. Spread soup on one side of bread slices. Roll each slice from one corner to other. Wrap bacon strip around middle and secure with toothpick. Place on cookie sheet and bake at 250° for 1 hour. Dry, crisp and delicious.
In a bowl, mix ground round, egg, 1/2 of onion, herbs, salt and pepper. Roll in balls about 1 inch in diameter. Heat stock to simmer; drop meat balls in hot stock. Add remaining onion. Simmer approximately 20 minutes. Add vegetables and cook until vegetables are done. Bouillon cubes may be used for beef stock. Very good on a cold day.
In saucepan, cream together over low heat the cream cheese, mayonnaise, tomato soup and gelatin. Mix all ingredients together. Pour into mold. Chill. Serve on crackers or small bread.
Use frying chicken (skinned or not), cut in pieces. Combine margarine and oil in shallow baking pan. In flat dish, mix oregano, garlic powder, paprika and bread crumbs. Dip chicken in oil mixture and roll each piece in bread crumb mixture. Place in baking pan and bake at 350° for 1 hour or until done.
Combine all ingredients, except the chicken. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
Heat oven to 400°. Grease 10-inch dish or pie plate 10 x 1 1/2-inch. Cook and stir bacon and onion over medium heat until bacon is browned and onion clear; drain well. Spread in plate. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Serves 6 to 8.
Cook thighs in lightly salted water until done. Cool. Cut meat from bones. Save broth. Saute celery and onions in butter. Mix all ingredients in 2-quart casserole. Add broth if needed to moisten. Bake at 350° for 1 1/2 to 2 hours. Periodically add broth if it becomes too dry. Casserole is ready when wild rice is fully open.
Preheat oven to 400°. In frypan, brown ground beef with onion. Drain excess fat. Add tomato soup, sauce, carrots, Worcestershire sauce and salt. Turn into greased 1 1/2-quart casserole. Sprinkle cheese on top and add separated refrigerated biscuits. Bake 25 to 30 minutes or until biscuits are no longer doughy. Yields 5 to 6 servings.
Mix meat, milk, bread crumbs and garlic salt. Lightly pat into the bottom of a jelly roll pan. Spread ketchup over the meat. Arrange mushrooms on top. Cover with shredded cheese. Sprinkle oregano and Parmesan cheese over all. Bake in hot 450° oven for 20 minutes.
Mix well. Sprinkle with oregano. Cover and let stand 1 hour or refrigerate and take out 1 hour before serving.
Cook squash in boiling water 5 minutes; drain. Mix in other ingredients. Pour into greased casserole. Mix 20 soda crackers, crushed, and 1 stick oleo, melted. Sprinkle on top. Bake at 350° for 1 hour.
Mix ingredients and marinate pork chops for 3 to 4 hours. (Makes enough for 8 pork chops.)
Boil this 3 or 4 minutes. Cool. Add flour to thicken (when cool). Add 1 teaspoon soda, 1 teaspoon baking powder, nuts and cocoa. Bake in moderate oven.
Cook beef in Dutch oven over medium heat until brown. Reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add 1 cup water. Heat to boiling; reduce heat. Cover and simmer on top of range or cook in 325° oven for 2 1/2 hours. Add vegetables. Cover and cook until tender, about 1 hour. Remove to platter. Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container. Stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef. Makes 8 servings, 370 calories per serving.
Mix steak sauce, mushrooms with juice and garlic powder in a small bowl. Place roast in a 9 x 13 inch baking dish. Top with steak sauce mixture. Cover tight. Bake at 350 degrees for 2 hours. Remove roast from pan and slice. Pour mushroom mixture in a saucepan. Blend cornstarch with 1/4 c. cold water and add to mushroom mixture. Cook until it starts to thicken. Pour over roast.
Grind cranberries, marshmallows and bananas. Stir in sugar. Mix well. Sprinkle on gelatin and stir. Fold in whipped topping. Refrigerate.
Mix all ingredients and add one container of Cool Whip; mix well. Refrigerate several hours.
Place each piece of chicken between 2 pieces of waxed paper. Flatten to 1/4-inch using mallet or rolling pin. Set aside. Combine honey and mustard. Spread on both sides of chicken and dredge in chopped pecans. Bake in lightly greased shallow baking dish at 350° for 30 minutes.
Grease and flour 9 x 12-inch baking dish. Bake at 325° for 1 hour and 15 minutes. Combine sugar and apples; let set 1 hour. Beat eggs, vanilla and oil until frothy. Mix in 1/4 of dry ingredients. Blend in apples, walnuts, raisins and remaining dry ingredients. Place in greased and floured cake pan or 9 x 12-inch glass dish.
Cream vanilla, Crisco, oleo and sugar. Add beaten egg. Dissolve soda in hot water and mix alternately with flour and salt. Add chocolate chips and nuts. Bake at 375° for 10 to 12 minutes. (All white flour can be used.)
Mix pudding and sugar in bowl. Add milk and mix until smooth and thickening. Fold in Cool Whip. Mix. Use a 9 x 13 pan or dish. Put in layer of whole graham crackers, layer of pudding mix, layer whole graham crackers, layer of pudding mix, layer of whole graham crackers, layer of pudding mix, layer of graham crackers on top. Spread frosting on top of crackers. May sprinkle with nuts. Let stand overnight in refrigerator.
Mix all fish together; put in casserole (9 x 13-inch). Mix soup with milk and pour over fish. Top with Ritz cracker crumbs mixed with butter. Bake at 350° for 1 1/2 hours.
Beat together the shortening, sugars and eggs. Sift the flour, cinnamon, soda and salt. Add oats. Add dry ingredients and boiling water to first mixture and mix. (This batter will be very thin, but it thickens as it bakes.) Bake in a 350° oven for 40 minutes in a greased 8-inch pan.
In a saucepan over low heat, melt butter and stir in flour. Gradually add the milk, stirring constantly to prevent lumps. Continue cooking until thickened. Add cheese and stir until melted and mixed well. (More cheese can be added to taste.) Add chopped eggs and stir just until they are coated with cheese sauce. Pour over toasted muffin halves. Good for Sunday brunch.
Combine flour, salt and pepper. Roll chicken in flour mixture. Brown chicken slowly in butter in skillet; transfer to baking dish. Add onion and garlic to skillet drippings; stir in lemon juice, chicken broth and mushrooms. Simmer for about 5 minutes; pour over chicken. Cover baking dish. Bake at 350° for 30 minutes.
Make hamburger patties; salt and pepper to taste. Place on aluminum foil; cover with potatoes, carrots and onions. Fold wrap. Place in another piece of foil; wrap. Bake at 400° for 30 to 45 minutes.
Wash berries and stem. Turn 1 pint of best berries upside down on bottom of pie shell (baked). Put other pint of berries in	blender. Add 1 cup sugar and 4 tablespoons cornstarch; blend until liquid. Add red food coloring until it is bright red. Put in	a pan over low heat and stir until boiling. After it boils in a rolling boil, boil 1 minute and take off	heat. Pour over strawberries in pie shell and let it set in refrigerator until chilled well. Serve with whipped cream on top.
Preheat oven to 350°. Heavily spray Bundt pan with nonstick spray, or oil and dust with flour. Evenly distribute 1/4 cup of the pecans in bottom of pan.
Heat oven to 350°. Combine flour, baking powder, salt, sugar and 2 tablespoons cocoa in mixing bowl. Combine vanilla, milk and melted margarine. Add to dry ingredients, stirring until well blended. Turn into 8-inch square pan.
Put dates in bowl and pour boiling water over dates. Let set to cool, then add all other ingredients. Bake at 350°. When cold, cut in bite-size pieces.
Preheat oven to 300°. Combine crumbs and margarine. Press firmly into bottom of 9-inch spring-form pan.
Mix cornstarch with a little water and stir all ingredients well. Cover and bake at 250° for 5 hours. Do not disturb.
Grease 9 x 13-inch oblong baking pan with nonstick cooking spray. Mix ingredients and spread in pan. Bake 40 minutes at 300°. Let cool for 15 to 20 minutes. Cut and remove from pan.
Mix together well and chill. Add 1 can shoestring potatoes just before serving.
Cream butter and sugar. Add eggs and vanilla. Sift dry ingredients and add alternately with milk. Roll blueberries in flour and gently fold into batter. Fill muffin cups that have been lined or greased and sprinkle sugar on top before baking. Bake at 350° for 30 to 35 minutes.
Boil water. Drop in all tea bags for 30 minutes. Stir in sugar and cold lemonade.
Chop onions, not small, more like chunks. Mix onions with 1 1/2 cup cheese and remaining ingredients. Pour into a 2 quart casserole baking dish.
Mix together sugar, eggs and oil. Sift together flour, salt and soda; add the two mixtures together. Add one can of drained fruit cocktail and beat 2 minutes. Pour into long baking pan. DO NOT grease or flour pan. Add 1/2 cup coconut sprinkled on top. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. Mix Bisquick, buttermilk and eggs. Spread in pan. Drizzle with melted margarine and sprinkle with cheese and salt. Bake until a deep, golden brown, about 35 to 40 minutes. Cool about 10 minutes. Cut into 2-inch squares, then cut squares diagonally into halves. Garnish with chopped or sliced olives of choice. Makes 4 dozen appetizers.
Combine egg, wheat germ, soy sauce, garlic powder and pepper. Add pork and mix well. Shape into 24 meatballs. Spray large skillet with Pam. Add meatballs and cook over medium heat until browned on all sides, about 5 minutes. Drain on paper towels.
Peel cucumbers, leaving 6 thin evenly spaced lengthwise strips of rind. Slice cucumbers into 1/16-inch thick rounds. Set in colander. Toss with salt. Cover with towel and weight with heavy bowl for 1 hour to remove excess water. Pat cucumbers dry. Dissolve sugar in vinegar in large bowl. Add cucumbers and onions. Season with pepper and toss well. Refrigerate. Can be served the same day or for a more assertive flavor, it can be marinated for up to 2 weeks. Serve well chilled.
Cover all ingredients with water and cook slowly. Thicken with flour. Serves 6.
Preheat grill. Make a tray out of heavy-duty foil by folding a long piece in half and folding up all 4 sides with the dull side up. Spray the bottom of the foil tray with cooking spray. Place fish filet in the tray, skin side down. Smear a thin line of butter on filet. Squeeze lemon juice liberally over filet and then a splash of white wine. Sprinkle remaining seasonings lightly over filet and transfer the foil tray to the hot grill. Cover. Cook for 10 minutes per inch of thickness of filet. DO NOT overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout.
Select a 12-inch glass platter. Arrange broccoli pieces around outside edge, then cauliflower, carrots and pepper in concentric circles. Dot with butter slices. Cover with plastic wrap. Microwave on High for 5 to 7 minutes. Season with salt and pepper before serving.
Saute peppers and onions in butter. Add squash, tomatoes, basil, salt and pepper. Simmer for 15 minutes. Blend cornstarch and water and stir into squash mixture. Cook until thickened, turn into casserole and sprinkle with grated cheese. Broil until cheese melts.
In a Bundt pan, arrange 1 can of the biscuit quarters dipped in melted margarine. Top with onions, peppers, bacon bits and cheese. Arrange another can of the dipped, quartered biscuits over the first layer. Add another layer of onions, peppers, bacon and cheese. Arrange the 3rd can of quartered biscuits on top. Bake at 350° for 40 minutes or until brown on top. Serve hot! Enjoy!
Dissolve Jell-O in water. While still hot, dissolve cranberry sauce in Jell-O and water mixture. Let cool slightly and add the remaining ingredients. Set in bowl or mold.
Saute onion and garlic. Remove from saucepan. Add margarine and flour to make a pale roux. Slowly whisk in milk. Add onion mixture, crab meat and remaining seasonings. Cook over low heat 15 to 20 minutes to blend flavors. Makes 4 to 6 servings. Reheats well. Can be frozen. Can be made with skim milk. Great with a green salad for a light dinner.
Step 1: In medium bowl, stir together tomatoes, green pepper, onion and parsley. Set aside.
Cook carrots. Drain and cool. Cut onions and green peppers in round slices or however you prefer and mix with cooled carrots. Mix other ingredients together and pour over vegetables. Cover and marinate for 12 hours or more. This will keep for 2 weeks in the refrigerator.
Make white sauce of the oleo, flour, milk, salt and pepper. Put layer of potatoes in a 1-quart dish. Add a layer of onion. Repeat, then add white sauce. Cover and bake at 350° for 1 hour.
Mix jello and sugar together. Add boiling water until jello-sugar is dissolved; cool. Add pineapple juice and freeze. Thaw at least 2 hours at room temperature. Add 7-Up or ginger ale when ready to serve. Should have ice crystals (no ice cubes necessary).
In large skillet, brown meat. Drain well. Add sauce and water and blend well. Simmer 5 minutes. In medium bowl, combine Ricotta cheese, chives, oregano and egg; mix well.
Grease a 9 x 12-inch pan. Preheat oven to 300°. Save 1 cup of dry cake mix. Put aside.
Heat 1/2 the oil and simmer the tomatoes for 10 minutes. In another frypan, heat the remaining oil and saute the onions and garlic for 5 minutes. Add the pepper, zucchini and eggplant to the onions. Cook over a low heat for 15 minutes, stirring frequently. Add the tomatoes, salt and pepper to taste and a pinch of sugar. Cook until vegetables are tender.
Combine sour cream and mayo. Add 2/3 cup of this mixture to chicken, pineapple, nuts and celery. Mix well. Fill baked cheese pastry shell. Top with remaining sour cream and mayo mix. Sprinkle with grated cheese.
Cream the butter and sugar. Sift flour and baking powder. Add flour mixture and milk alternately. Add vanilla. Fold in well beaten egg whites, but do not beat. Makes 5 thin layers or 4 medium size layers.
Cook sausage until done, drain. Prepare 9-inch pie crust. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Yields 6 to 8 servings.
Mix chicken, soup, veggies, water and butter into casserole dish. Place biscuits on top and bake at 350 degrees till golden brown.
Combine flour, baking soda and salt. Cream butter, granulated sugar, brown sugar and vanilla. Add eggs; beat well. Gradually mix in dry ingredients. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake in preheated oven at 350° for 9 to 11 minutes, or until golden brown. Makes about 5 dozen cookies.
In large casserole bowl, mix all ingredients except margarine. Place margarine in spoonfuls on top. Bake at 400° for about one hour, until thick and lightly brown. Sprinkle with additional cheese. Return to oven until cheese is completely melted.
Bake cake mix in a 15 x 10 1/2 x 2-inch greased and floured pan for 15 minutes at 350°.
Melt together chocolate chips, butterscotch chips and condensed milk. Do not boil. When chips are melted, remove from heat. Stir in 1 cup miniature marshmallows and nuts. Pour in buttered dish. Cool and cut.
In a medium bowl, stir cream cheese until smooth. Stir in remaining ingredients. Cover; refrigerate until serving time, at least 2 hours. Garnish with pepper rings. Serve with fresh vegetables or crackers for dipping. Makes about 1 1/4 cups. Double, if needed.
Melt butter over low heat in skillet. Sprinkle sugar and arrange pineapple on sugar. Let stand. Mix other ingredients at high speed for 4 minutes. Pour over pineapple. Bake at 350° for 45 or 55 minutes. Let stand 5 minutes. Remove from pan. Do not cover until completely cool.
Bring sugar and water to a boil. Add cream slowly; keeping mixture boiling. Cook to a firm ball stage when dropped into cold water. Pour on marble slab and when cool work with heavy spoons or forks. Divide candy into three parts when creamed. Put melted chocolate in one part, cherries and a few drops of red food coloring in one and nuts in the third part. It is best to make chocolate part a little bigger than the other two since the added cherries and nuts increase the volume of the other two. Shape into three long rolls. Put the chocolate roll on the bottom, the cherry roll in the middle and the nut roll on top. Ice with melted, but not too hot semi-sweet chocolate. Use a pastry brush.
Mix first 7 ingredients as for any bread dough. Fold in apricots and nuts. Bake in greased loaf tins about 55 minutes in oven at 350°.
Mix sugar, flour and beaten eggs. Add pineapple, undrained. Pour into buttered 1 1/2-quart casserole dish. Toss bread cubes in melted butter and sprinkle on top. Bake at 350° for 40 minutes.
Mix pineapple and pudding together. Add pecans (optional), coconut (optional) and marshmallows; mix well. Fold in Cool Whip. Chill before serving.
Peel and cut up oranges. Add pineapple with juice. Add coconut and marshmallows. Mix with sour cream and sugar. Will keep and be good several days. Store in refrigerator.
Wash and clean chickens. Put in large pot and fill with cold water to top. Sprinkle with 2 tablespoons of salt.
Wash mutton and remove excess fat. Debone the meat. Rub with salt and let sit for 30 minutes. Interlace bacon and garlic pieces. Roll meat and tie with a string. Place in roasting pan greased with lard, add 2-3 Tbsp. of water, add 1 more Tbsp. of lard. Add wine or vinegar and place in oven in high heat until it starts to brown, then reduce heat to medium. Baste meat occasionally with liquid in the pan. Add 2-3 Tbsp. of water as needed. Cook until meat is done and tender. Serves well with mashed potatoes and carrots. This roast is excellent served cold.