HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Grease 9 inch ovenproof skillet or 9 inch square pan. In large bowl, combine all ingredients. Mix well. Pour batter into greased pan. Bake 20-25 minutes or until golden brown. Makes approximately 6-8 servings.
Stir together. Pour into well-greased 9 X 13 pan. Bake at 325 degrees for 45 minutes.
Thaw out mixed vegetables. Put in boiling water 1 to 2 minutes; drain. Mix butter in vegetables. Mix sour cream and Cheddar cheese together. Layer it on top of vegetables. Crumble Ritz crackers on the top. Bake at 350° for 20 to 25 minutes.
Bring to a full rolling boil and boil for 3 1/2 minutes the white sugar, brown sugar, milk and Karo syrup. Remove from heat and add peanut butter, Marshmallow Fluff and vanilla. Spray pan with Pam. Pour into a 9 x 13-inch pan.
Cook chicken breasts and reserve broth. Saute celery, mushrooms and onion in butter until tender. Cook spaghetti in broth; drain. Mix chicken, vegetables, soup, sour cream and spaghetti. Layer spaghetti and cheese, ending with cheese and crushed corn flakes. Bake at 350° until bubbly throughout.
In large pan, cook onion and potato in water, covered until tender. Drain off liquid. Stir in soup, milk, cheese, lemon juice, dill and pepper. Cook and stir until bubbly. Stir in vegetables and tuna. Spoon into ungreased 2-quart casserole.
Combine sugar and melted shortening in bowl. Add eggs and vanilla; mix well. Stir in mashed bananas. Fold in flour and pecans; do not beat. Spoon into greased 5 x 9-inch loaf pan. Bake in a 325° oven for 1 hour. Cool in pan for 10 minutes. Remove to wire rack to cool. Wrap in plastic wrap or foil overnight before serving.
Combine broccoli, onion, celery, rice, soup, margarine and Cheez Whiz in bowl. Mix well. Spoon into 9 x 13-inch baking dish. Bake at 325° for 1 hour. Yield: 8 servings.
Slice cucumbers into thin rings. Do not pare. Slice onions into thin rings. Cut peppers in fine strips. Dissolve salt in ice water and pour over sliced vegetables. Let stand 3 hours and then drain. Combine vinegar, sugar, and spices and bring to a boil. Add drained vegetables and heat just to boiling point. Do not boil. Pack into sterilized jars and seal.
Preheat oven to 375°. Add flour, baking soda and salt together; set aside. Combine remaining ingredients. Beat until creamy. Add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by well-rounded spoonfuls onto a cookie sheet. Bake at 375° for 10 to 12 minutes.
Blend all together and pour into two 9-inch unbaked pie shells. Bake until brown or about 45 minutes at 325°.
Sift dry ingredients together. Set aside. Beat eggs, sugar and oil until well blended. Add dry ingredients, a little at a time until well blended. Add fruit, nuts and coconut and beat again. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 1 hour.
Mix all ingredients together and pour into a greased 2-quart casserole. Bake at 350° for 1 hour or until brown. Serves 6.
Combine flour and seasonings in shallow pan. Coat chops in mixture and brown in frying pan with oil. Place browned chops in crock-pot. Cover with chicken soup. Rinse can with 1/4 can of water, adding to soup. Cook on low heat for 5 to 6 hours. Serve over rice, noodles or mashed potatoes.
Let cream cheese soften and drain pineapple. Combine all ingredients. Place mixture in refrigerator to become firm. Once firm shape into a ball. Chop 1 1/2 cups pecans. Roll ball until covered with pecans.
Remove pimientos from olives. Stir all ingredients together. Mixture will be mushy but thickens as it stands. Refrigerate for 24 to 48 hours.
Beat eggs until light. Add sugar. Mix finely cut dates with flour and baking powder. Add vanilla. Mix all together and pour into greased and floured pan. Bake at 350° until done. Do not overbake. Leave in pan until nearly cold and cut into bars.
Cream butter until light and fluffy, gradually adding sugar, then vanilla. Blend in flour, then coconut. Shape into 1-inch balls. Place on ungreased cookie sheets. Refrigerate about 15 minutes.
Preheat oven to 350°. Spread the filling evenly on the bottom of a greased 9 x 13-inch pan. Layer the undrained pineapple on top of cherries. Sprinkle the cake mix over pineapple. Cover with melted butter. Top with coconut and nutmeats. Bake at 350° for about 1 hour.
Add salt to eggs and beat until thick. Add sugar and flavoring (grated lemon rind could be used instead of brandy). Beat good; add sour cream and flour, mixing well. Knead on floured board until dough blisters. Cut into 3 parts and roll each separately. Roll dough out thin. Cut into slanted strips, 4-inches long, 1 1/2-inches wide. Slit each piece in center; pull one end through slit. Fry in hot grease until lightly browned. Drain on paper towel. Sprinkle with powdered sugar.
Thoroughly mix dry ingredients. Add oil, water and food coloring of your choice until color desired. Cook three minutes or until mixture pulls away from sides of pan. Turn out and knead immediately. Store in airtight container and keep refrigerated. May also be kept in plastic container in classroom for weeks.
Mix broth, lemon juice, basil, thyme and pepper and set aside. Place chicken on rack in broiler pan. Broil 6 inches from heat 30 minutes or until chicken is no longer pink, turning and brushing often with broth mixture. Serves 4.
Pat rolls together and put in an ungreased 9 x 13-inch pan. Put sausage on top of rolls. Put cheese on top of sausage. Beat eggs, milk and seasonings and pour over cheese. Bake 20 to 30 minutes at 425° until the center is firm. Cool. Cut in squares. Wrap in foil and freeze or serve.
Combine everything in casserole baking dish. Top with cheese. Bake at 350° for 20 minutes. Serves 3 to 4.
Heat butter in large skillet. Add onions, bell pepper, celery and garlic. Saute the ingredients. Add tomato sauce, spaghetti mix, Cajun seasoning, Worcestershire, hot sauce and salt and pepper to taste. Let simmer for 30 minutes. Add shrimp; cover tightly and cook on low heat about one hour. Serve over rice. Serves 4.
Mix first 3 ingredients, 1/4 teaspoon salt and dash of pepper. Add salmon and rice; mix well. Immerse cabbage in boiling water until limp, 2 to 3 minutes; drain. Slit heavy center vein of cabbage 2 inches up leaf. Place 1/3 cup salmon mixture on each leaf; fold in sides and tuck ends under. Place in 11 3/4 x 7 1/2 x 1 3/4-inch baking dish, seam side down. Cover with foil; bake at 350° for 45 minutes. Serve with cheese sauce; garnish with paprika. Serves 6.
Cook macaroni per package directions. Stir together eggs, evaporated milk, salt and pepper; set aside. Grate Cheddar cheese. Cut up Velveeta in small blocks or slices. In large dish or several small casserole dishes (loaf pans), layer macaroni and cheese 2 or 3 times. Pour milk-egg mixture over Mac-N-Cheese. If more than 1 casserole dish is used, pour equal amount of milk-egg mixture over each dish of Mac-N-Cheese. Bake at 350° to 375° for 45 minutes to 1 1/2 hours.
Combine syrup, sugar, salt, margarine and vanilla. Mix well. Add eggs and pecans. Pour into two 8-inch unbaked pie shells. Bake in preheated 350° oven for approximately 35 to 45 minutes.
In bowl, combine pretzels, sugar and margarine; set aside 1/2 cup for topping. Press remaining mixture into an ungreased 13 x 9 x 2-inch dish.
Brown ground beef and onion together; drain. Add the rest of the ingredients and pour mixture over Doritos that have been emptied into a 9 x 12-inch pan. Cover with cheese. Bake at 350° for 30 minutes.
Combine soup and vegetables in casserole dish. Sprinkle Cheddar cheese over soup and vegetables. Place crescent rolls to cover. Bake at 350° for approximately 25 to 30 minutes until brown or almost burnt.
Mix jelly and mustard to desired taste. Pour over wieners in crock-pot and simmer on low. Serve hot.
Take 1 pound chopped ham. Cut thin like dried beef. Break in small pieces and put into sauce. Then bring to a boil for 5 minutes. Serve on warm buns. May be made in advance.
Cream Crisco and butter until creamy, about 5 minutes. Add eggs one at a time; beat well. Sift together plain flour and salt. Add to creamed mixture, a little at a time, alternating with milk, begin with flour and end with flour. Beat about 1 minute. Add orange flavoring. Beat afterward. Grease and flour a tube pan. Pour mixture in and bake at 325° for 1 1/2 hours. Start in a cold oven.
Saute in oil in Dutch oven the chopped onions and shredded carrots. Add salt and pepper to taste. Add water and chicken bouillon cubes. Cook 10 to 15 minutes.
Combine first 4 ingredients in large bowl; place ingredients in lightly greased 1 1/2-quart baking dish. Sprinkle with grated Parmesan cheese. Bake at 350° for 35 to 40 minutes. Serve casserole immediately.
Make 1 layer of ground Oreo cookies on the bottom of a casserole dish. Put that aside.
Put sticks in wieners. Combine ingredients and dip wieners into mix. French fry.
Mix first three ingredients with egg yolks. Add juice and grated rind of lemon to this mixture. Fold stiffly beaten egg whites into mixture. Place into spring pan and bake at 350° approximately 3/4 hour, until top has raised and is golden brown.
Cream eggs, oil and sugar; add soda, salt and flour together. Add remaining ingredients.
Cut broccoli into bite-sized pieces and steam 15 or 20 minutes until just tender. Put in an 8 x 8 x 2-inch casserole. Place cheese slices on top to cover completely. Sprinkle crushed crackers over top. Pour melted butter over all. Bake at 350° for 30 minutes.
Cook and mash potatoes. Add next 5 ingredients. Add just enough milk to bring to proper consistency, and beat until fluffy. Add dill seed, chives and spinach. Place in greased casserole dish and top with cheese. Bake for 20 minutes at 400°.
Soften cream cheese. Mix first 4 ingredients. Put 1/4 cup filling on each tortilla, spreading mixture to the edges. Place 3 ham slices on top of cheese. Roll up jelly roll style and place in plastic wrap; chill at least 3 hours. Slice each roll into 8 pieces. Serve with wooden picks.
Drain roasted peppers well, pressing between layers of paper towels; chop. Stir together roasted peppers, chicken, and next 7 ingredients. Cover and chill at least 2 hours. Stir pine nuts, if desired, in chicken mixture. Spoon evenly over tortillas, and roll up. These can be eaten as sandwiches, or each roll can be cut into 5 slices and served as appetizers.
Boil sugar, milk and butter or oleo together 10 minutes, a boil that can't be stirred down. Remove from stove and mix in Marshmallow Creme and peanut butter. Mix well. Pour into a 9 x 13-inch buttered dish or pan. Let cool; slice and eat.
Beat together eggs, milk, vanilla, cinnamon and nutmeg. Add rice and raisins. Sprinkle cinnamon and/or nutmeg on top. Place pan inside a pan that has water in it. I use the broiler pan for the water bath. This makes the custard bake better. Bake at 350° for an hour or until you can insert a knife and have it come out clean.
Mix flour with baking powder. Cream butter; gradually add sugar and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, mixing well. Force dough through cookie press or form in 1-inch balls, then flatten to 1/2 inch with bottom of floured glass. Place on ungreased baking sheets and bake at 350° for 8 minutes or until edges are golden brown. Makes about 10 dozen 1 to 1 1/2 inch cookies.
Mix together seasoning, cream cheese and sour cream. Spread on platter. Place diced onions and diced green peppers over the spread. Top with lettuce, then cheese and finally tomatoes. Use as dip with chips of your choice.
Mix flour and cheese. Cut unpeeled potatoes into bite size pieces. Melt butter on cookie sheet. Shake potatoes in flour mixture using plastic bag or bowl with lid. Bake at 400° for 40 minutes. Stir once.
Mix together cake mix, butter and eggs. Press into a 13 x 9-inch greased pan. Mix together powdered sugar, cream cheese and eggs. Beat until smooth and well blended. Pour over cake batter. Bake at 350° for 30 minutes. Cut into squares.
Heat oven to 350°. Line bottoms of 3 (9-inch) layer pans with waxed paper.
Mix and knead dough until smooth and shiny. Place in greased bowl. Let rise double. Divide in 2 parts. Knead again and place in two greased baking pans. Let rise again. Bake at 350° for 30 to 45 minutes. When loaves make hollow sound when tapped, take them out.
Preheat oven to 325°. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix next 6 ingredients together; pour batter over nuts. Bake 1 hour; cool and invert on plate. Prick top. Mix next 3 ingredients in saucepan; melt and stir constantly. Remove from heat; stir in rum. Pour over cake; drizzle and smooth glaze evenly over top and sides, allowing cake to absorb glaze.
Spray a 1 1/2-quart casserole with Pam. Put in order: pie filling plus seasoning and Jiffy mix. Sprinkle over pie filling. Add 1/2 cup chopped nuts. Drizzle 2 tablespoons melted margarine over all. Microwave 15 to 20 minutes on High.
Cream margarine, sugar and egg. Add pineapple and Cool Whip. Add coconut and nuts. Spread one layer of vanilla wafers on bottom of glass baking dish; cover with mixture. Then alternate layers of wafers and mixture. Keep in refrigerator.
Combine pecans, 2 tablespoons sugar and cinnamon, stirring well. Set aside. Cream butter; gradually add 2 cups sugar, beating well at medium speed of mixer. Add eggs, one at a time, beating after each addition.
Cut carrots into thin slices and slice red onion. Trim green pepper and cut into 1-inch chunks. Drain marinated artichoke hearts and cut into quarters. Drain marinated mushrooms. Cut roasted red peppers into 1-inch wide strips.
Mix the first 2 ingredients. Place in heavy saucepan over medium heat the last 3 ingredients and bring to boil. Boil for 5 minutes. Remove from heat and add 1/2 teaspoon soda and 1 teaspoon vanilla. Pour over popcorn and mix well. Put in oven and bake 1 hour at 250°. Stir 2 or 3 times during baking to coat thoroughly. This is real good for those grandchildren.
Mix all ingredients and spread on English muffins. Bake at 325° for 20 minutes. Cut each one into 6 pieces. Serve immediately, or place in Ziploc bags and freeze.
Cut chicken breasts in half. Roll and wrap each rolled breast with one strip of cooked bacon (do not allow bacon to get crisp). Secure with toothpick. Pepper to taste. Place in greased casserole that has been lined with slices of dried beef. Mix sour cream and soup; pour over chicken.
Rinse chicken and pat dry. Remove skin. Saute chicken in heated butter and oil on both sides until brown. Alternately arrange chicken and folded ham slices in buttered baking dish. Sprinkle with crumbled basil leaves. Sprinkle with cheese. Bake at 375° for 25 minutes, until chicken is tender and juices run when pierced with fork. Preparation time: 15 minutes.
Mix Carnation milk, sugar and salt. Put in pan over low heat and heat to boiling point. Boil 5 minutes exactly, stirring constantly. Remove from heat and add diced marshmallows, chocolate chips, vanilla and nuts, if desired. Stir until smooth and melted; spread on buttered platter.
Mix together. Put in greased baking pan. Put ketchup and 2 slices of bacon on top and bake for 1 hour at 350°. You can use this for stuffed bell peppers.
Mix the first 4 ingredients. Spread on both sides of buns. Put ham and cheese on buns. Wrap with foil and heat in a 350° oven for 15 minutes.
In a saucepan cook mushrooms, onions, and green pepper in margarine until tender. Drain. Dividing mushroom mixture evenly, spoon along center of each tortilla. Divide the 1 1/2 cups cheese among the tortillas. Roll up tortillas and place seam side down in a greased 12x7x2 inch baking dish. In a bowl stir together eggs, milk, flour, garlic and pepper sauce. Pour over rolled up tortillas.
Put yeast in warm water to dissolve. Add salt, sugar and shortening to the scalded milk and let cool. Add mashed potatoes, eggs, yeast, and flour. Let rise in warm place until doubled. Punch down and cut out donuts on a floured board. Let rise and fry in deep fat.
Bring sugar, cocoa, salt, milk and margarine to a full rolling boil for 2 minutes in saucepan. Remove from heat. Add peanut butter and stir until melted. Add oats and mix well. Drop by teaspoons onto wax paper. Makes 3 dozen.
Let beans set in water overnight. In the morning, drain all but 1 cup of water. Add other ingredients. Cook on high for 8 hours.
Fry onions slowly in butter until dark brown. Add water and bouillon. Salt and pepper to taste and add sugar. Thicken with flour. Serve with grated cheese.
Preheat oven to 375°. In a small bowl, combine flour and melted butter. Press flour mixture into a 9 x 13-inch pan. Bake at 375° until brown; let cool. Mix cream cheese, sugar and one container of Cool Whip in a large bowl; spread over crust.
Mix the shortening, 1 1/2 cups sugar, eggs and vanilla. Sift and add the flour, cream of tartar, salt and baking soda. Chill the dough at least 1 hour. Roll dough into approximately 1-inch balls and roll the balls in a mixture of the 2 tablespoons sugar, cinnamon and cloves. Place balls on ungreased cookie sheet and bake at 400° for 8 to 10 minutes. Enjoy!
Pat pineapple chunks dry on paper towel. Wrap 1/2 piece bacon around chunk and secure with toothpick. Place chunks in pan and broil in oven on 450° to 475° until bacon has browned.
Cook broccoli; drain and set aside. Mix together remaining ingredients. Add broccoli to soup mixture. Put in 13 x 9-inch pan and bake at 350° for 45 minutes.
Place ice cream sandwiches in the bottom of a 13 x 8-inch pan. Drizzle with fudge topping and caramel topping. Cover with Cool Whip. Sprinkle with pecans and cherries. Keep cold until serving.
Mix all ingredients into bowl until well blended. Place on crackers, bread or muffins. If placed on bread or crackers, it could be microwaved.
Cook macaroni as directed. Put aside until last. Combine oil, vinegar, sugar and spices in small bowl. In large bowl, mix onion, celery and pepper. Add liquid mixture. Stir in olives, sliced meat and cheese. Add pasta; toss until well coated. Chill.
Saute the onion and bacon in the olive oil in a large saucepan, adding the garlic after 3 minutes. Add the beans and pepper flakes; cook over low heat for 5 minutes, stirring carefully (so as not to break the beans). Add the stock and simmer, covered, for 15 minutes. Finally, add the pasta and cook, uncovered, until al dente, about 15 minutes more. Serves 4 to 6.
Place broccoli in a baking dish. In a separate bowl, mix soup, cheese, milk, mayonnaise and egg. Pour over broccoli. Sprinkle with buttered bread crumbs. Bake at 350° for 45 minutes. Serves 6.
Preheat the oven to 350°. Rinse the chicken under cold water; pat dry with a paper towel. Melt the butter or margarine in a shallow roasting pan or casserole dish in the oven. This will only take a minute or so.
Melt together butter and chocolate. Add milk, egg, sugar, vanilla. Cook over slow heat to boiling, about 5 minutes.
Combine apple cider, water, sugar and ginger in a microwavable bowl. Microwave on High until sugar dissolves and liquid begins to bubble, 8 to 10 minutes. Stir in rum and vanilla extract. Swirl in the butter. Serve hot with a cinnamon stick in each cup.
Mix together all the ingredients with your hands. Put the meat loaf into a pan sprayed with Pam. Bake at 350° until the loaf shrinks from the sides of the pan. Pour off any grease and serve.
Cream margarine; add sugars and eggs. Blend well. Add vanilla, syrup, peanut butter and baking soda. Mix well. Gradually mix in oatmeal. Add M&M's and chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake 12 to 15 minutes at 350°. Dough can be refrigerated. Makes 20 dozen cookies, approximately.
In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Makes 11 servings.
Defrost spinach; drain. Place spinach in a bowl. Add vegetable soup mix (dry). Mix in the sour cream. Let set in refrigerator overnight. When ready to serve, tear the middle part of the Hawaiian bread into bite size pieces. Put the dip in the middle of carved out bread. Serve on a big plate, so you can arrange torn bread around dip.
Mix chicken breast cubes, cole slaw mix and chopped onion in a large bowl. Toast sesame seed and slivered almonds together for 7 to 8 minutes in a 350° oven until lightly browned. Add to bowl. Crumple package of Ramen noodles and add to mixture.
Mix corn muffin mix and biscuit baking mix in large mixing bowl. Blend in milk and egg. Spray inside of 9 x 2-inch round glass dish and outside of 6-ounce glass cup with spray-on vegetable coating. Cook in oven on full power for 3 to 4 minutes or until toothpick inserted in center comes out clean.
Layer 1: One large avocado, chopped and sprinkled with lemon juice. Substitution: One 16-ounce can guacamole.
Using a small saucepan, bring these ingredients to a boil. Add enough milk to completely cover the bottom of the pan. Heat until starting to boil. Remove from heat. Allow to cool slightly before drinking.
Mix well. Chill for 1 or 2 hours. Pinch off dough and shape into balls. Press flat with fork. Bake at 375° for 12 or 15 minutes. Makes 4 dozen.
Mix limeade concentrate, Cool Whip and Eagle Brand milk. Pour into graham cracker crust. Chill several hours.
Cut chicken in small pieces. Put chicken in 9 x 13-inch baking pan. Pour Italian dressing over it. Bake at 400° for 10 minutes. Mix in rice, vegetables and 1/2 can French fried onions. Then pour in chicken broth. Bake 25 to 30 minutes, uncovered.
Soften cream cheese and margarine. Combine in mixing bowl; beat until smooth. Continue beating and add sugar; mix well. Add vanilla and coconut or pecans; mix well. Spread between layers and over top and sides of cake.
Take mature green beans and snap the ends. Lay them on a sheet and dry for several days.
Blend the first six ingredients. Heat butter in skillet. Quickly dip bread slices in egg mixture, one at a time, just to moisten. Fry in skillet until golden brown. Top with powdered sugar and serve with syrup.
Cut up small fryers. Salt and pepper to taste after washing and patting dry. Pour juice of lemons over chicken. Let stand at room temperature at least 30 minutes. Reserve liquid. Melt butter in skillet. Reduce heat to medium-low. Brown pieces of chicken on both sides. Drain excess butter from skillet. Replace chicken. Cover; simmer at low heat with reserved lemon juice until tender. Garnish with canned, drained figs and bananas sauteed in butter.
Cook rice and set aside. Mix broccoli and onions with soup and cheese. Add rice, salt and pepper to taste. Dice butter and stick around mixture. Bake at 350° for 35 minutes.
Beat eggs slowly and add sugar. Beat until fluffy. Add vanilla, salt and half and half. Slowly add milk. Mix. Pour into can and add enough milk to fill can 2/3 full. Do not over fill, ice cream will fluff up. Freeze and eat.
Butter casserole dish.	Mix in all ingredients. Cover. Bake 45 minutes to 1 hour in 350° oven.
Sift the dry ingredients together in large bowl; set aside. Add applesauce to butter in large bowl, mixing well. Stir in dry ingredients, raisins and nuts, blending well. Line bottom of tube pan with waxed paper. Pour batter into tube pan. Bake at 325° for 75 minutes.
Mix Karo, sugar and eggs. Add pecans. Pour into an unbaked pie crust. Bake at 350° for 35 to 40 minutes or until middle does not shake.
Combine all ingredients in a large mixer bowl; blend at low speed and beat 3 minutes at medium speed. Pour into a greased and floured 10-inch tube or Bundt pan. Bake in preheated 325° oven for 60 to 70 minutes until top of cake springs back when lightly touched in center. Cool cake upright in pan for 15 minutes; remove from pan and cool completely.
Boil broccoli 5 minutes; drain well. Combine all other ingredients, except broccoli and French onions. Mix well, then add broccoli. Mix broccoli in. Put in a casserole dish. Top with French fried onions. Bake at 375° for 30 minutes, until firm.