HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Pour into a 9 x 13-inch greased casserole. The casserole will be full. Let stand overnight in refrigerator. Remove 1 hour before baking. Bake at 350°. Top casserole with 2 cans French fried onion rings when ready for baking.
In a large saucepan over medium-high heat, saute onion in butter for 5 minutes. Reduce heat to medium. Stir in flour until completely blended. Add water, bouillon granules, garlic powder and pepper; stir. Bring to a boil, then reduce heat to low. Add broccoli and milk. Simmer for 10 minutes or until broccoli is done. Stir in half and half and cheese until cheese melts. Serve hot. Makes 8 to 12 servings.
Mix sugar, salt and flour in a bowl. Add butter, eggs, syrup and pecans. Pour in pie shell. Bake 350° for 1 hour.
Put bread into freezer, let stay overnight. Take out next morning, trim crust off. Slice into narrow strips. Put onto cooking sheet into 200° oven; bake for 2 hours. Put peanut butter and oil into double boiler and mix well. Mash corn flakes fine. Put into bag or bowl. Take bread out of stove and put a few pieces at a time and dip into oil and peanut butter mixture. Coat well. It is best to use a spoon with holes in it. Then put the bread strips into the corn flakes; coat well. Store in air-tight container.
Mix all ingredients. Pour half of the batter into greased tube pan. Sprinkle with 3 teaspoons brown sugar mixed with 2 teaspoons cinnamon. Add remaining batter. Bake in 350° oven for 1 hour.
Simmer browned chopped meat with kidney beans for 10 minutes and drain. Allow to cool. Mix remaining ingredients together. Add meat and beans. Add dressing.
Mix first 3 ingredients and add 1/2 cup hot water. Cool to lukewarm. Dissolve dry yeast in 1/2 cup of lukewarm water. When first mixture is cool, add beaten egg, then yeast, then the sifted flour. Mixture sometimes may need a bit more flour. Store in refrigerator at least 4 hours. When ready to cook, knead. Roll out as for biscuits. Put in 8-inch pans. Let rise 2 hours at room temperature. Dough will keep well for 4 to 5 days. Will make approximately 30 rolls. Bake at 425°.
Combine all. Separate into 4 balls. Refrigerate until you want to make them. Dough can be frozen. Roll out into round (doesn't have to be perfect). Cut into 4 triangles, then cut each into 3 (total of 12 triangles).
Mix together last 6 ingredients. Drain all beans except pork and beans. Cook bacon in skillet until crisp. Drain on paper towel and crumble. Cook hamburger in bacon fat in skillet until no pink remains. Add onion and saute. Place beans in casserole. Add hamburger and catsup mixture. Mix gently. Sprinkle with bacon bits. Bake at 350° for 40 minutes, or until bubbly.
Combine all ingredients, except whole kernel corn. Fold in corn. Bake in a greased 11 x 7-inch baking dish at 350° for 35 minutes or until knife tests clean. Yield: 8 to 10 servings.
Peel carrots. Shred with coarse shredder into mixing bowl. Add marshmallows, pineapple, raisins and coconut. Toss lightly to mix. Combine the mayonnaise with carrot mixture. Carefully fold in the whipped cream.
In a 2-quart casserole, break bread and cheese into bite-size pieces. Arrange shrimp, bread and cheese in layers in casserole. Pour melted margarine over. Add mustard and salt to eggs; add milk. Pour over all. Cover with buttered corn flake crumbs; let stand overnight. Take out of refrigerator 1 hour before baking. Bake, covered, at 350° for an hour. Serves 6 generously.
Cream sugar, eggs and butter; add flour, buttermilk and vanilla. Mix all together. For 18 layer cake, put 2 tablespoons of batter in pans and bake at 500° for 5 minutes. For 12 layer cake, put 1/3 cup of batter in pans and bake at 375° for about 10 minutes.
Mix dry ingredients. Beat egg. Add milk and oil; mix all together. Bake as you would corn bread. Grease skillet. Heat oven to 500°. Cook until brown.
Brown hamburger and sausage. Drain. Add mango, onion and pizza sauce. Simmer until pepper and onion are done. Add cheese chunks and let melt. Spread on choice of rye bread or crackers and bake at 350° for 10 minutes. Can place on cookie sheet and freeze. Bake 15 minutes, if frozen.
Combine all ingredients in a bowl. Mix well. Store mixture in an airtight container. Be sure to stir well before using.
Cook chicken until done, then pick meat off the bone in small pieces. Fix stuffing mix according to directions on box. Mix chicken soup with stuffing. In an 8 or 9-inch casserole dish, layer dressing, then chicken, dressing and so forth. Bake at 350° for 1/2 hour. Serves 6.
Mix cake mix, eggs, oil and 7-Up for 4 minutes. Fold in nuts. Bake at 350° for 35 minutes in a greased 9 x 13-inch pan.
Place tortilla shells between paper towels and microwave on Full power for 45 seconds. Combine chopped pepper, onion and hamburger into 2 quart casserole dish. Microwave on Full power for 2 minutes. Mix taco seasoning sauce, paste, water and chili powder. Microwave on 80% power for 10 minutes or until thick.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Combine oil and sugar, then add eggs one at a time, beating well; set aside. In separate bowl, combine flour, baking powder, soda, salt, allspice, cinnamon, nutmeg; set aside. In another bowl, combine pumpkin, water, vanilla, butter flavor and orange extract. Mix flour and pumpkin mixture, then add into sugar and egg mixture; mix at low speed. Beat an extra 3 to 4 minutes and pour into tube pan. Bake at 325° for 1 hour and 15 minutes.
Blend together with a pinch of tenderness and 1 big dash of loyalty. Blend in faith, hope and charity. Add a spoonful of compassion and one of ability to laugh at little things. Moisten with tears of joy, sorrow and sympathy. Bake in a pan of good nature and serve repeatedly.
Lightly mix beef, bread crumbs, onion, 1/2 can of the tomato sauce, egg, salt and pepper. Shape into loaf in shallow baking pan. Combine remaining sauce with water, brown sugar, mustard and vinegar; pour over loaf.
Prepare first 5 ingredients in salad bowl. Combine remaining ingredients and pour over the first combination. Serve.
Preheat oven to 350°. Mix coconut and bread crumbs in a shallow dish. Beat eggs until foamy in a separate dish. Pour melted butter into a large baking dish. Dip chicken in eggs, one piece at a time, then roll in coconut mixture.
Brown sausage and hamburger meat, then drain. Add to melted cheese. Blend tomatoes and all remaining ingredients. Serve warm.
Blend all ingredients on high until blended. Place 1-2 Tbsp. in coffee cup; add 6 oz. boiling water. Yield: 3 2/3 cups. For extra flavor serve with peppermint or cinnamon sticks. If desired add brandy or rum to taste.
Sift first 5 ingredients together. Beat together sugar, oil and eggs until well blended. With spoon, stir in ginger, then flour mixture. Drop by rounded teaspoonfuls 2-inches apart onto lightly greased cookie sheet. Bake in 350° oven 8 to 10 minutes or until bottoms are browned. Cool 1 minute. Remove to rack and cool. Makes about 5 dozen 2-inch cookies.
Cook meat until done. At this point, you may freeze meat for use later. Add vegetables to cooked meat and cook until done. For a crowd, use a wash pot with a boat paddle to stir. Freezes well. I only made 1/6 of the recipe.
Sift all dry ingredients together and set aside. Cream butter, shortening and sugar. Mix well with electric mixer and add eggs, mixing well. Alternately add dry ingredients, milk and vanilla. Mix very well. Bake at 325° for 1 hour and 20 minutes in a greased and floured tube or Bundt pan.
Mash avocados well. Add lemon juice; set aside. Mix taco powder with sour cream; set aside. Alternate avocados, beans and sour cream mix in layers until all is used up. Top with onions, olives, lettuce and tomatoes (put tomatoes on just before serving). Very good.
Line base of fairly small serving dish with cake. Moisten with 4 to 5 tablespoons of peach syrup. Arrange peach halves on top. Whip cream and milk together until thick. Stir in sugar, then fold in egg white beaten to a stiff peak. Pile over peaches and chill. Just before serving, crush strawberries finely, sweeten to taste with powdered sugar and trickle gently over cream.
Cut up chicken and garlic and brown in oil. Add soy sauce, vinegar, water and potatoes, stirring to keep from sticking. Cook until it has a very light gravy and chicken is done, about 1 hour. Serve over rice.
Mix lemonade, milk and Cool Whip together. Then place in graham cracker crusts. Then refrigerate until chilled.
Cook macaroni according to package directions; drain. Add macaroni to the remaining ingredients. Spoon into a lightly greased baking dish and bake at 400° for 40 to 50 minutes.
Mix and toss. Top with buttered bread crumbs. Bake for 1 hour at 325°.
Saute onions in butter. Add milk, soup and chilies. Butter casserole and layer sauce with crab and tortillas. Bake at 350° for 30 minutes. Remove and top with Swiss cheese, return to oven and melt cheese.
Put the lemon juice over the vegetables. Use Ranch style dressing (enough to mix well). This can be made ahead of serving time. Serves 12.
Dip hot dog into batter coating evenly, then drop in hot Crisco oil and fry until golden brown, approximately 2 minutes.
Mix cereal and milk in a large bowl; let stand until cereal is softened, about 3 minutes. Beat in oil and egg. Stir in remaining ingredients just until moistened. Divide batter into 12 muffin cups. Bake until golden brown, 16 to 20 minutes at 375°.
Prepare cake mix according to directions. Pour into floured and greased 9 x 13-inch pan.
Cut each slice of bread into four 1 1/2-inch circles (make bread crumbs from leftover bread pieces and reserve for other uses). Place cutouts on baking sheet and broil 6 inches from heat for 1 minute or until lightly browned. Combine shrimp, cheese, mayonnaise, thyme and salt; stir well and spread on bread cutouts. Bake at 425° for 7 minutes. Garnish each canape with dill weed, pimento or olive slices, if desired. Yields 3 dozen.
Shake meat in soup mix, salt and paprika. Put in baking dish. Set oven at 350°. Arrange vegetables around meat. Mix catsup and soup. Pour over all ingredients. Cover with foil and cook about 3 hours.
Cut up chicken and place in crock-pot. Add all other ingredients and stir together. Cover and cook on low 7 to 9 hours (high 3 to 4 hours). Serve over spaghetti or vermicelli noodles.
Steam squash until tender; drain thoroughly. In a large mixing bowl, beat eggs and add remaining ingredients, except buttered crumbs. Mix real well and pour into a buttered casserole dish. Bake at 350° about 20 to 30 minutes. When it is almost done, cover the mixture with buttered crumbs and let them brown lightly.
Place cereal, peanuts and raisins in a large bowl. In a cup, combine oil, sugar and cinnamon, mixing well with a fork. Pour over cereal mixture, stirring to coat completely. No cooking required. Makes 4 servings or 4 cups.
Mix condensed milk and lemon juice until thickened. Add coconut, pecans and fruit cocktail and mix. Add Cool Whip. Place in pie shells and chill.
Beat together oil, egg and milk. Mix together flour, baking powder, sugar and salt. Add liquid to flour mixture. Makes 8 pancakes.
Combine apricots, sugar and water in saucepan. Cook over low heat, stirring occasionally until tender and most of liquid is absorbed (approximately 20 minutes). Sieve fruit and set aside. Cream margarine and brown sugar together until fluffy. Add vanilla and blend. Sift flour and salt together and slowly add to creamed mixture. Spread batter evenly on bottom of 9 x 9 x 2-inch greased pan. Spread sieved apricots over batter. Bake at 350° for 25 to 30 minutes. Cut into 1 x 2-inch pieces. Decorate with almonds and/or coconut. Makes 20 bars.
Put 1/2 pie filling in shell and bake 15 minutes on 425°. Take out of oven and turn down to 350°. Mix cream cheese, sugar, eggs and vanilla. Pour over pie filling while hot. Bake for 25 minutes. Cool completely. Put whip topping on pie and rest of pie filling in center of pie.
Salt and pepper pork. Brown pork in pan. Put onion on top of meat. Put sauerkraut on top of meat; put brown sugar and vinegar in; add cut up potatoes. Bring to a boil. Cook about 1 to 1 1/2 hours. Cook slowly on low.
Combine carrots, onions and green pepper. Set aside. Combine soup, oil, vinegar and sugar in a pan and bring to a boil. Reduce heat and simmer 15 minutes. Pour over carrots. Cool.
Bring Karo syrup and sugar to a boil. Add the peanut butter until melted. Add the Special K cereal until mixed in well. Spread into a buttered dish to cool. Cut into squares, when cool.
Brown hamburger with onions and peppers; then drain. Then add chili; cook rice as directed. Add rice to hamburger mixture; then mix cornbread or corn muffin mix. Place hamburger mixture in bottom of long or round casserole pan. Put cornbread mixture on top and spread over top of meat. Bake at 350° for 1 hour or until brown.
Boil potatoes until done, but still firm. Boil eggs. After cooled, peel potatoes and eggs. In medium mixing bowl, add all ingredients; mix well. Refrigerate and let cool until ready to serve. Makes approximately 4 servings.
Make a day ahead of time. Brown ground beef and onion. Cook macaroni until tender. Add tomatoes to ground beef. (Tomatoes should be chopped into smaller pieces.) Add tomato sauce and sugar. Simmer 5 minutes. Drain macaroni and add to meat/tomato mixture. Simmer 5 minutes. Pour or spoon into an 8-inch square casserole. Bake at 350° for 45 minutes.
Beat egg slightly. Add sugar and shortening. Sift dry ingredients together. Add alternately with milk to make a soft dough. Fry in hot fat at 350°. Cut and twist into figure eights. Great with maple syrup.
Preheat oven to 350°. Spray a 9 x 13 pan with cooking spray. Mix graham cracker crumbs and yogurt together and spread over the bottom of the pan. Bake crust for 15 to 20 minutes until crisp.
Cream butter, shortening and sugar. Add well beaten eggs; combine flour and baking powder. Add alternately with milk. Stir in flavorings. Spoon mixture into greased 10-inch tube pan. Bake at 300° for 1 1/2 hours. Use glaze if desired.
Stuff shells with mixture of 3 cups shredded Mozzarella cheese, 2 cups Ricotta or cottage cheese, 1 tablespoon parsley flakes, 2 eggs and 1/2 teaspoon garlic salt. Cover bottom of baking dish with thin layer of spaghetti sauce (2 1/2 pounds ground beef and 2 jars Prego sauce). Place stuffed shells in the dish and cover with remaining sauce. Bake, covered, at 375° for 40 minutes. Uncover and sprinkle with Parmesan cheese; bake 10 minutes longer.
Preheat oven to 400°. Place bread slices on a cookie sheet; top each slice with a peach half, cut side down. Beat egg whites and salt until soft peaks form. Gradually add sugar; beat until stiff peaks form. Cover each peach half with meringue, covering peach and bread slice completely. Sprinkle top with toasted almonds. Bake for 8 to 10 minutes, or until lightly browned.
Mix margarine with 1 1/2 cups flour and confectioners sugar. Press firmly into slightly greased pan. Bake at 350° until golden brown.
Cream together butter and sugar and add eggs and vanilla. Blend flour, baking powder and salt and mix with creamed mixture. Blend in 3 tablespoons milk and chill overnight. Roll out 1/4-inch thick and cut. Bake at 375° for 8 minutes.
Melt marshmallows in milk in double boiler or microwave. Add Hershey bars. Cool. Whip cream. Add to mallow mix. Pour into crust. Chill.
Core apples. Place sugar and butter in cavities. Set in custard cups; arrange in ring in baking dish with space between. Cover tightly. Microwave on High power.
Place chicken evenly in bottom of 9 x 13 x 2-inch cake pan. Spread cream of chicken soup evenly over chicken. Toss lightly next 9 ingredients. Put evenly on top of chicken and soup. Pour hot chicken broth over all. Bake, covered, at 325° for 1 1/2 hours.
Mix all ingredients except the bacon drippings in a bowl. Pour the bacon drippings in a baking dish. Pour the mixture in a pan and pat down flat. Place pan in preheated oven at 325° for 30 minutes. Turn omelet and bake 5 to 10 minutes. Cut to serving sizes and serve warm. Serves 4 to 6.
In a large saucepan cook beef and onion over medium high heat, stirring often to break up meat, until slightly browned, 5 to 10 minutes. Drain excess fat. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium low and simmer, uncovered, 10 to 15 minutes. Cooking time: 20 to 30 minutes. Serves 6.
Combine ingredients. Top with a good layer of crushed chips. Bake in casserole at 350° for 45 minutes.
Preheat oven to 400°. Grease 12 medium muffin cups or line with paper liners. In a large bowl, combine flour, sugar, baking powder and salt. Add butter, eggs and milk. Stir just until combined. Fill muffin cups 3/4 full. Bake 20 minutes or until muffins test done with toothpick. Serve hot with plenty of butter.
Slice carrots and cook in salt water. Drain, then add the rest of the ingredients and mix well. Refrigerate a few hours before serving.
Cook meat until gray and drain well. Place in square pyrex dish. Completely cover top of meet with 1/4 inch slices of velveeta cheese. Sprinkle onion on top of cheese and cover top with a layer of tater tots. Pour a can of celery soup on top (do not add water). Bake for 35 minutes at 350°.
In saucepan, combine first five ingredients; cook over medium heat, stirring frequently, until smooth and thick (3 to 4 minutes). Remove from heat. Season pork chops with salt, pepper and garlic powder; arrange on rack in broiling pan. Broil 6 minutes. Turn chops and brush with glaze; broil another 6 minutes.
Combine all ingredients and pour into an 8x8 greased baking dish. Bake at 350° for 1 hour. Makes 4 servings. To garnish with sausage, reserve half of the links, and arrange on top of the casserole the last 20 minutes of baking time.
In a mixing bowl, beat cream cheese and milk until smooth; stir in the peppers, olives, and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap. Refrigerate for 2 hours or until firm. Just before serving, cut into 1 in. pieces. Makes 3 dozen.
Sift dry ingredients into a bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Stir in egg and vanilla; dough is fairly soft. Shape into tiny balls; roll in granulated sugar and place, 2 inches apart, onto greased cookie sheets. Flatten to 1/2-inch. Bake at 350° for 12 minutes, or until delicately browned. Can be frosted with powdered sugar frosting and decorated with colored sugar. Or, just roll in colored sugar instead of regular granulated sugar.
Soften cream cheese. Add other ingredients, except nuts and oysters. Roll or pat out on foil and chill well. Drain oysters and spread on cheese. Roll up, then roll the cheese roll in nuts. Chill and serve with crackers.
Mix cornmeal mix, eggs, cottage cheese, onion and grated cheese. Mix well. Add broccoli. Melt oleo in a 9 x 13-inch oblong pan. Add mixture and bake at 375° for 45 minutes.
Brown the hamburger and onion. Boil and drain the noodles. In casserole dish, mix the soup, Ragu sauce, oregano, salt and pepper. Add hamburger and noodles. Mix well. Cover top with cheese. Cover casserole. Bake 1 hour at 350°. Serves 6 to 8.
For Filling: In a large skillet, cook ground beef, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mixture; mix well.
Rub chicken with salt, brush with butter. Place in shallow pan. Bake at 375° for 30 minutes. Drain peaches, reserving 1/2 cup syrup. Combine syrup, barbecue sauce, and lemon juice. Pour over chicken. Bake 30 minutes. Arrange onions and peaches around chicken. Baste with sauce. Bake 30 minutes longer or until chicken is done. Good served over white rice.
Stir all ingredients into bowl. Grease pan generously. Pour in mixture. Bake at 375 degrees until brown.
Cut the peeling into strips and cover with cold water. Parboil, changing the water often, until the peel is tender and not bitter. Drain. Place 1 1/2 cups water, sugar and salt in a pan with the peel. Cook until the syrup is absorbed. Roll in granulated sugar and let dry before putting into a tin.
Cream butter or margarine. Add sugar and mix well. Add eggs and vanilla. Mix flour, baking powder and salt. Add to margarine/sugar mixture. Chill overnight or several hours. Shape into 1-inch balls and flatten slightly or cut with cookie cutters. Bake at 350° for 5 to 8 minutes, until edges begin to brown. Do not overbake.
Combine all ingredients in a covered jar and shake thoroughly. Chill. Shake again before using. Makes 1 1/2 cups dressing. Pour over broken romaine lettuce leaves and add croutons and anchovies if you like.
In casserole, combine sugar, margarine and water. Cook uncovered 1 minute. Stir after margarine melts. Separate biscuits. Cut each into quarters and add to the sugar mixture. Push them away from the center. Cook uncovered for 2 1/2 minutes. Let stand 2 minutes.
Mix and store. To serve, use 1/3 cup mix in 1 cup boiling water.
Melt first 2 ingredients in 3-quart heavy saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm.
Heat oven to 350°. Grease bottom and sides of two loaf pans. Mix all ingredients. Pour into pans. Bake for 1 hour and 10 minutes. Cool slightly and remove from pans. Allow to cool completely before wrapping in foil.
Cook zucchini and onion together in water for about 5 minutes. Drain! Mix soup and sour cream; fold in carrots, zucchini and onion.
Cut the skin from the ham and score evenly. Rub with prepared mustard, then pat in about 2 cups brown sugar for a whole ham. Stick all over with whole cloves. Place on rack and bake with pickled peach juice (or other juice) for basting. Bake in 350° oven. Allow 16 minutes per pound for whole ham, 19 minutes per pound for half ham, or 8 minutes per pound for precooked ham.
Dissolve gelatin in boiling water. Add sherbet and blend until dissolved. Chill until almost set. Fold in fruit and marshmallows. Chill until firm. Makes 6 servings.
Saute onion in butter until transparent. Add the rice and stir lightly until beige in color. Boil water with the bouillon cubes. Add to rice. Also stir in raisins and curry. Cover and simmer 20 minutes on medium heat.
Combine all ingredients and bake in prepared loaf pans for 1 hour at 325° until lightly brown and tested done. Makes 2 loaves.
Beat slowly for 1 minute all ingredients. Spoon at once into a baked 9-inch pie shell. Chill at least 2 hours. Top with whipped topping just before serving.
Put Jell-O in bowl. Add hot water and stir until clear. Pour juice from fruit cocktail in measuring cup. Add enough Southern Comfort to make 2 cups. Add to Jell-O mix and stir. Pour into glass dish and add fruit cocktail. Refrigerate. May take 2 days to set up. Great for parties.
Combine vinegar, water, salt and sugar in a large pot and bring to a boil. Add onions, raisins, garlic and ginger and bring to a boil again. Add mangos and chili peppers and bring to a boil. Cook for 20-30 minutes until mangos look clear or glassy. Gently stir mixture occasionally to avoid sticking to the bottom of the pot. Remove from heat, place mixture in hot sterilized jars and seal immediately.
Place green pepper and onion in a large skillet. Add enough water to cover vegetables. Cook over medium-high heat until tender, 15 to 20 minutes. Add beef to skillet; add more water if necessary. Cook beef until done, breaking into smaller pieces as you stir. Drain. Add tomato paste, whole tomatoes (including liquid from can) and crushed tomatoes. Reduce heat, stirring occasionally. Add Parmesan cheese and all seasonings. Simmer, over low-medium heat, for about 30 minutes. Pour sauce into hot cooked pasta. Stir to mix well. Serve with additional grated Parmesan cheese. Makes 16 to 18 cups.
Mix all ingredients together except cornflake crumbs. Place in casserole dish. Sprinkle cornflake crumbs on top of mixture. Bake for approximately 45 minutes, uncovered, at 350°.
Boil ham hock until tender. Add the lima beans. Bring to a boil. Cut off and cool. Boil rice separately. When done, place in dish. Cover with beans.
Mix sno-balls with milk in double boiler. Mix sugar, flour and salt; add to the slightly beaten egg yolks. Stir sno-ball mixture into egg yolk mixture. Add butter and pour into pie shell. Bake at 350° for 40 minutes. Serve with or without meringue.