HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix muffin mix according to directions on the box. Pour into a greased oblong 6 x 10-inch casserole dish. Slice wieners through the middle not cutting them all the way. Fill each wiener with mustard and 1 teaspoon pickle relish. Place wieners on top of muffin mix lengthwise a few inches apart. Bake at 400° about 20 minutes. Slice between each wiener. Serve 6 slices.
Combine all ingredients and bake for 1 1/2 hours in loaf pan coated with butter or Pam at 300°. After cake is cool, wrap in foil to prevent drying out.
Combine onion, broccoli, eggs, margarine, cottage cheese and salt in a bowl; mix well. Add muffin mix; stir just until moistened. Spoon into greased 9 x 13 baking dish. Bake at 400° for 20 minutes or until golden brown. Yields: 12 servings.
Combine crumbs, salt and pepper. Dip chicken in milk, then roll in crumbs. Line shallow baking pan with foil. Place chicken, skin side up, in pan. Bake in a 350° oven for 1 hour or until tender. May also remove skin before dipping.
Saute celery, onions and salt and pepper. Cook chicken (save broth); cut into pieces. Mix until smooth mushroom soup and sour cream. Put into casserole. Heat 1 cup chicken broth; add 1 tablespoon butter with sauteed celery and onions to stuffing mix. Spread filling on top. Bake at 350° for 35 minutes.
Melt butter. Stir in garlic powder and parsley. Brush butter on one side of bread slice. Place bread in napkin-lined basket or plate and bake in oven until lightly brown. Delicious served with spaghetti.
Cut jalapenos in half lengthwise, remove seeds, wash and dry. Prepare 1/2 bag stuffing as directed. Add shrimp and crabmeat to stuffing. If desired, add 1/4 teaspoon each salt and cayenne pepper, or to taste. Stuff peppers full, batter and brown in a small amount of oil over medium heat. I like to use egg (beaten) with ice water or milk, then roll in cracker meal. Enjoy!!
Melt margarine and stir in flour smoothly. Add milk and stir until thickened. Stir in the cheese and cook, stirring constantly, until cheese is melted. Add seasonings. Cool slightly. Beat in egg yolks. Fold in egg whites. Pour into greased 1 1/2-quart souffle dish. Bake in a 375° oven until souffle is puffed and brown (30 to 35 minutes). Serve at once. Serves 4.
Select a well-rounded onion. Peel outer skin off. Leave root intact. Cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2-inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections or "petals" will begin to open. Remove onion from hot water and immerse into ice water to help the opening.
Brown beef in fat. Add garlic, onion, pepper and chili powder. Stir to blend well. Cook 5 minutes. Add tomatoes, beans and rice. Salt and pepper to taste. Cover. Bake at 350° for 1 1/4 hours. Serves 8.
Preheat oven to 350°. Beat 2 egg whites until stiff. Add pinch of cream of tartar. Gradually beat in 2/3 cup sugar and pinch of salt. Fold in chopped nuts and chocolate chips. Place by teaspoon onto ungreased cookie sheet. Place pan in oven. Turn off oven and leave overnight. Makes about 4 dozen cookies.
Pam a 9-inch square baking dish. Spread berries on paper towel to dry. Combine brown sugar and flour. Add berries; turn into baking dish. Prepare topping.
Mix all ingredients together including the egg white. Beat with electric mixer for 10 minutes. Stays soft and fluffy and can be stored in refrigerator.
Mix Cool Whip, lemonade and condensed milk together. Pour into pie shells and chill at least 1 hour before serving.
Dip thawed fish in milk. Season with salt and pepper. Roll in bread crumbs. Place in baking dish. Brush with melted butter. Bake at 350° for 20 minutes.
In a large bowl, empty 2 bags oyster crackers. Mix oil, seasoned salt, Hidden Valley, dill weed and shake well. Pour evenly over crackers and stir. Coat well and evenly. Spread on two large cookie sheets and bake at 200° about 30 minutes or until golden brown, stirring every 10 minutes.
Cream shortening and sugar, add beaten eggs then melted chocolate. Beat after each. Mix alternately flour and water and beat after each addition. Then add the dissolved soda last. Bake in two 9-inch layer pans at 325° for 1 hour.
Preheat oven to 375°. In large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper. Add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas. Remove from heat.
Saute onion in 4 tablespoons butter until tender and translucent. Add the corn, potatoes, chicken broth and herbs. Simmer for 25 minutes. Add the milk, butter and check the seasonings.
Combine first 5 ingredients in large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from racks and cool completely.
Combine all ingredients and let stand in 9 x 13-inch greased baking dish in refrigerator overnight. Bake at 350° for 1 hour and 15 minutes. Serves 10.
Add together shortening, sugar and brown sugar. Add eggs, vanilla, flour, soda, baking powder and salt; mix well. Add oatmeal, chocolate chips, walnuts and coconut. Bake at 350° for 10 to 15 minutes.
In medium skillet, combine chicken, spice packet and water. Blend well. Bring to a boil; reduce heat and simmer for 3 minutes.
Fry 1/2 pound hot sausage. Blot grease. Set aside. Bake pie shell for 8 minutes at 425°. Set aside. Dip each tomato slice in 1/4 cup flour seasoned with salt and coarse pepper. Saute tomatoes quickly in 2 tablespoons cooking oil. Set aside. Arrange 1/2 cup sliced olives and 2 tablespoons minced onions in bottom of cooked pie shell. Add the following ingredients in layers: Swiss cheese, sausage, Cheddar cheese, tomatoes. Stir together 2 slightly beaten eggs and 1 cup half and	half. Pour over mixture and bake at 375° for 45 minutes. Cool 5 minutes before cutting.
Prepare one package of gelatin using 1 cup boiling water and 1/2 cup cold water. Chill in 8-inch square pan until firm. Dissolve remaining gelatin and sugar in 1 cup boiling water; add pineapple juice. Chill until slightly thickened; blend in whipped cream. Cut firm gelatin into 1/2-inch cubes. Fold into cream mixture, reserving a few for garnish. Chill until mixture mounds. Pour into crust. Chill until firm. Garnish with cubes and more whipped cream.
Cream butter and sugar; add oats and vanilla and corn syrup. Mix well. Pour batter into 9 x 13-inch pan (greased). Bake at 350° for 15 minutes. Melt chocolate chips and peanut butter. Spread over slightly cooled squares. Cut and refrigerate.
Brown ground beef and drain. Add tomatoes and Chili-O mix. Add water, then stir. Simmer for 25 minutes.
Combine apples and sugar. Add salad oil, eggs, vanilla and nuts. Sift together, flour, salt, soda, cinnamon and nutmeg. Mix into apple mixture. Bake at 350° for 45 minutes in a 9 x 13 x 2-inch pan. Serve with flavored whipped topping.
Preheat oven to 350°. Cook noodles; drain. In large skillet, saute the onion in butter until golden. Add beef and cook until brown. Add seasonings, flour, mushrooms and consomme. Simmer 10 minutes, stirring occasionally. Blend in sour cream.
Brown hamburger, then put all of the ingredients in a casserole dish and bake at 350° for 1 to 1 1/2 hours.
Melt white chocolate and peanut butter on top of double boiler over HOT NOT BOILING water. Mix well. Pour into a buttered sheet pan 10x15 with sides. Tap pan to distribute mixture. In top of same double boiler melt dark or semi-sweet chocolate. With a teaspoon drizzle dark chocolate over white chocolate in stripes about 1 inch apart. Using a table knife swirl back and forth through dark and white chocolate to create "tiger stripes."
Cream together butter and sugar. Beat in milk, orange juice and egg. Sift together dry ingredients. Add to creamed mixture; blend well. Stir in nuts and cranberries. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10 to 15 minutes. Yields 9 to 10 dozen.
Combine cream cheese and pecan chips; cover and chill one hour. Shape into 1 inch balls; roll in pecan pieces. Cover and chill. Yield: 1 1/2 dozen balls.
Put one pound regular grind coffee in cheesecloth or muslin bag which is large enough to hold twice that amount to allow for circulation. Drop bag into two gallons of boiling water. Cover tightly and reduce heat; let stand 6 to 10 minutes. Remove bag; keep coffee hot for serving.
Mix ingredients in order given. Make into balls. Flatten with fork dipped in water. Bake at 350° for 10 to 12 minutes.
Melt butter, add onions, celery, bell pepper and flour. Cover and saute for about 20 minutes. Stir often. Add parsley and crawfish tails. Cover and cook another 20 minutes. Add cream cheese, jalapeno peppers and garlic; mix well. Salt and pepper to taste. Cook, covered, on low for another 20 minutes.
Dry breasts; sprinkle with salt. Mix flour in sour cream; add remaining ingredients and pour over chicken. Bake for 2 hours at 300°. Do not cover.
Cook pasta following package directions; drain. Preheat oven to 350°. Grease 2-quart casserole. In large bowl blend Ricotta, 1 cup Mozzarella, egg, parsley, garlic, pepper and nutmeg. Stir in ziti. Spoon into prepared casserole and sprinkle with remaining Mozzarella and Parmesan. Bake until top is golden, about 30 minutes. Makes 8 servings.
Brown meat and onion in a small amount of fat. Salt and pepper. Add all the rest except beans, cornbread batter and grated cheese; simmer 10 minutes (no water). Turn heat off and add 1 can of drained kidney beans. Put in casserole. Top with cornbread batter and grated cheese. Bake in a 350° oven for 35 minutes.
Add all to a large pot. Dice and fry the bacon. Drain and add to pot. Cook, uncovered, very slowly for 30 minutes or until done.
Combine first 5 ingredients. Cook on stove to melt. Do not boil. Remove from heat and add vanilla and oats. Stir together. Spoon out onto greased cookie pan or waxed paper. Let cool.
Mix the first 3 ingredients; add cheese and corn. Fry bacon; put half in mix and other on top.
Mix all soups together, then add milk, curry and crab. Heat through and serve with good French bread. This is great!
Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Roll into 1-inch balls; roll in extra sugar. Place on ungreased cookie sheet. Press lightly with floured potato masher or fork. Bake at 350° for about 10 minutes. Makes about 5 dozen.
Cream shortening and sugar. Add egg yolks, buttermilk, prunes and nuts. Mix flour, spices, baking powder, baking soda and salt and add to other mixture. (If too stiff, add more buttermilk.) Pour into greased and floured pans (either two 9-inch pans or one 9 x 13-inch pan). Bake about 25 minutes at 350° or until tester comes out clean.
Brown meat and onion until meat is browned. Add next 9 ingredients and cook at least 1 to 1 1/2 hours. Mix together cornstarch and water, stirring until smooth. Add to chili and cook about 15 minutes longer before serving.
Bring the first 4 ingredients to boil; boil for 1 minute. Drop the Ritz crackers or soda crackers into liquid; press into liquid. Do not stir. Boil for 2 minutes. Pour into unbaked pie shell. Place the butter (small pats) all over top of pie. Sprinkle with cinnamon. Top with other crisscrossed crust. Bake at 350° until browned.
Drain salmon; remove bones. In small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin, if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla. Roll tortilla up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite-size pieces. Yields about 48 appetizers.
Cream margarine. Add 1 cup sugar and eggs. Combine 1 1/2 cups flour, baking powder and salt. Add to creamed mixture, alternately with milk, beginning and ending with dry ingredients. Stir in lemon rind. Dredge blueberries in 2 teaspoons of flour. Fold into batter. Bake at 350° for 55 to 60 minutes in 8 x 4-inch loaf pan.
Mix cake and jello. Add eggs, water, and oil. Mix well. Thaw strawberries and fold in 1/2 box juice and strawberries. Bake at 350 for 40 - 50 minutes or until done.
Wipe pork chops with a damp cloth. Make a few slits at the fat side of each pork chop. Place in glass pan or stainless bowl.
In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yields 6 to 8 servings.
Preheat oven to 350°. Combine flour, baking soda and salt in medium bowl. Cream sugars, butter and vanilla in large mixing bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in chocolate morsels and nuts.
Saute celery, onion, bell pepper and ground beef in Dutch oven. Drain. Add all other ingredients and bake in slow oven at 325° for 1 1/2 to 2 hours, covered. After it cools, skim the fat off the top.
Slice apples, put on bottom of pan, sprinkle with cinnamon and 1/2 cup sugar mixed. Mix in bowl 1 cup sugar, eggs, oil, flour, baking soda and vanilla. Drop by spoonfuls on apples. Spread and sprinkle a little cinnamon and sugar mixture on top. (If still doughy, just cover with foil and continue baking a few more minutes.) If larger pan is used, multiply recipe by 1 1/2.
Heat oven to 350°. Melt margarine in a saucepan; saute onion and garlic. Stir in 1/4 cup ripe olives, green chiles, sour cream and soup; mix well. Reserve 3/4 cup of this sauce; set aside. Fold in chicken and 1/2 cup cheese.
Mix oil, sugar, vinegar, salt and pepper and pour over cabbage. Mix well. You may add chopped carrots, green pepper and chopped onions. If using less cabbage, use less vinegar, oil and sugar, but use equal amounts of each.
Coat beef with flour, shaking off excess. Set aside. Cook bacon in 5-quart Dutch oven until partially cooked. Brown beef in bacon drippings. Remove and pour off drippings. Return beef and bacon to Dutch oven. Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to boil. Cover and simmer 10 minutes.
Mix all dry ingredients. Add onion and small amount of vinegar. Add oil gradually. Add celery seed. Add dash of paprika for coloring. Beat until thick. (I put mine in the blender.)
Combine all ingredients and refrigerate at least 2 hours to allow flavors to blend. Serve with raw cut up vegetables.
Heat sugar and corn syrup to dissolve sugar. Remove from heat. Add salt, peanut butter and Rice Krispies. Put in 12 x 9 x 2-inch pan. Cool.
Bake in an iron skillet at 350° for 20 to 30 minutes. Split and use whatever fruit you like, such as strawberries, peaches, etc. Top with Cool Whip and slice like you would a pie.
Mix all ingredients together in a medium bowl. Add about 1 to 1 1/2 pounds raw shrimp. Coat evenly. Drop shrimp in hot oil and fry until browned. Shrimp stay moist with crispy outside.
Boil zucchini and onion in a small amount of water for 5 minutes. Meanwhile, mix carrot, sour cream and cream of chicken soup. Drain zucchini and fold into carrot mixture. Melt 1 stick margarine; add herb stuffing mix, then mix. Layer a casserole dish with 1/2 stuffing mix; add zucchini mixture and top with remaining stuffing. Bake in 350° oven for 20 minutes.
Mix gelatin and boiling water. Add sugar and stir until dissolved. Add frozen strawberries (sweetened), stirring occasionally. When berries are thawed and mixture begins to thicken, add whipping cream (I used 16 ounce size whipped topping).
Mix dry ingredients in a bowl. Add honey, lemon juice and vinegar. Blend. Gradually beat salad oil into mixture. Yields 2 cups.
Cook spinach; squeeze out excess water. Mix together with other ingredients. Cook 25 minutes at 350° in lightly covered casserole.
Arrange the first 2 items in casserole dish. Mix soup and water. Add to casserole with salt and pepper. Bake 1 hour at 350°.
Mix cocoa, flour and sugar. Melt butter and add dry ingredients. Blend well. Add milk slowly. Boil until thick, stirring constantly.
Mix peanut butter, powdered sugar, cereal and margarine; roll into balls. In a double boiler, melt paraffin and chocolates. Add vanilla. Dip balls in melted chocolate mixture and place on waxed paper to cool.
Cook sugar, syrup and water in saucepan until spins definite thread. Beat egg whites until firm. Beat with spoon while pouring syrup, then beat with mixer until stands in peaks, then beat with spoon until loses gloss. Add vanilla and 1 cup nuts. Drop by teaspoons on wax paper.
Brown hamburger, onion and green pepper. Drain grease. Add remaining ingredients. Bake, uncovered, at 350° for 1 hour.
Cut cinnamon buns into squares. Combine bun cubes with milk and cream in a large bowl. Set aside. Mix sugar, eggs and almond extract. Add to bread mixture. Add walnuts, raisins and chopped apricots. Spoon into a 9 x 13 x 2-inch greased baking dish. Bake at 325° until firm, 50 minutes. Serve hot or room temperature with Cool Whip or whipped cream on top.
Heat Coke and dissolve jello. Add pineapple juice and stir. Let set until almost thick. Add pineapple, pecans and cream cheese. Stir up and rejell.
Put coconut and walnuts in bottom of a greased 9 x 13-inch cake pan. Pour cake mix over this. Heat together cream cheese, butter and powdered sugar until soft. Drop in creamed mixture. Swirl with knife to marbleize. Bake at 350° for 45 minutes. Soft on top; poke with toothpick to test.
Form a pan out of aluminum foil large enough to put 6 boneless chicken breasts in. Pour Wickers barbecue sauce in the formed pan about 1/2 inch deep. Place chicken breasts (salted) in the pan and cover with aluminum foil. Put on preheated barbecue grill for 20 minutes.
Sift flour once and measure. Sift all dry ingredients together. Add remaining ingredients and mix well with a fork. Do not beat! Bake at 325° for about 1 hour and 15 minutes in a greased tube pan or greased 9-inch pans and bake at 350° for 25 to 30 minutes.
Slice stew meat 1/4 inch thick or in small strips 1/4 inch wide. Brown quickly on medium-high heat in 1/4 cup oleo in skillet. Push meat to one side. Add mushrooms and chopped onion. Cook on medium heat until tender. Add 1 teaspoon seasoning. Blend in meat.
Cream butter and Crisco. Blend in the remaining ingredients. Can be put in Tupperware and frozen until ready for use.
Deglaze pan by stirring 1/4 cup (50 ml.) water into pan with drippings. Heat, stirring and scraping pan, 2 to 3 minutes. Strain pan juices into 4 cup (1 L) measure. Remove excess fat, reserving 3 tablespoons (15 ml.) fat. Add enough chicken broth or water to equal 3 cups (750 ml.) liquid.
Cream butter and sugar until fluffy. Sift flour, baking powder and salt together. Add flour and milk alternately. Beat egg whites until stiff, but not dry. Fold in juice of lemon and egg whites with mixture. Bake in greased and floured tube pan for 1 hour at 350°.
Arrange bread slices in lightly greased 9 x 13-inch pan. Mix sausage and mustard and spread on top. Arrange cheese on top. Combine, beat and pour over sausage and cheese the remaining ingredients and refrigerate overnight. Allow to come to room temperature and bake 30 to 40 minutes at 350°. Serves 8.
Mix mushroom soup and chicken soup with the water. Set aside. Pour rice into a 9 x 12-inch pan. Add about 1/4 of soup mixture. Add chicken and mushrooms. Pour rest of soup mixture over top. Sprinkle with onion soup (optional). Add salt and pepper only if you do not use onion soup mix. Cover and bake at 350° for 1 hour or until chicken is done.
Bring oleo, sugar, syrup and water to a boil, stirring constantly. Cook to hard crack stage. Spread nuts on greased cookie sheet and pour mixture over them. Sprinkle top of butter mixture with chocolate chips and let melt enough to cover mixture with chocolate. Let cool and crack with back of knife.
Grease 9 x 5 x 3-inch loaf pan and line with waxed paper and then grease the waxed paper. Place nuts and fruits in large bowl. Measure dry ingredients and sift together. Then sift over the fruit mixture and mix well. Beat eggs in bowl until light, add vanilla. Blend with fruit mixture. Spoon in loaf pan. Bake at 300° until lightly browned. After baking cool 10 minutes. Take from pan and cool. Brush with apple cider.
Preheat oven to 350°. Pound breasts between waxed paper to make thinner. Dip each breast in flour, eggs and bread crumbs. Brown in oil about 5 minutes on each side. Pour enough spaghetti sauce to cover bottom of shallow baking dish. Place chicken in dish; cover with sauce and top with cheese (amounts may vary to taste). Bake until cheese melts and bubbles (about 30 minutes). Serve with fresh salad.
Mix eggs and sugar well; add oil, then vanilla. Mix in flour. Then stir in apples and pecans. Bake in 13 x 9-inch pan at 350° for 1 hour.
Mix margarine, eggs, sugar, flour, baking powder, salt, coconut and oats together. Grease and flour cookie sheet. Spread mixture on cookie sheet. Bake at 350° for 15 to 20 minutes, until brown. Put in freezer. After about 1/2 hour, pop out on foil. Cover with foil and roll a rolling pin over to crush up.
In a saucepan, melt butter. Blend in flour. Add chicken stock and cream; stir slowly but steadily until sauce boils; boil a few minutes. Season with salt and pepper; stir some hot sauce into slightly beaten egg yolks. Blend well; combine rest of sauce. Add chicken and pimento (if desired). Season to taste; cover. Heat over hot water. Garnish with chopped parsley.
Cream sugar and shortening. Add eggs and banana. Sift dry ingredients together and add to creamed mixture alternately with milk. Pour into greased pans. Bake one hour at 350 degrees. Also makes great muffins. Place in muffin cups and bake 350 degrees for 20 minutes.
Peel eggplant and chop with zucchini and yellow squash. Cook in a 5-quart pot, using 1 inch of salted water (5 to 8 minutes, until just tender). Drain in colander. Put oil in pot and return eggplant, squash and all other ingredients. Simmer for 10 minutes. Serve as a side dish or over rice. Can add Parmesan as garnish.
Slice roll in 1/4-inch slices, then place on baking sheet 2-inches apart. Mix egg yolk and water, then divide mix into 4 small dishes. Mix a drop of food coloring in each dish. Paint designs on cookies with a small clean paintbrush. Bake painted cookies in a 350° oven 8 to 10 minutes.
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla and fold in stiffly beaten egg whites. Bake in 2 greased 9-inch layer pans in moderate oven for 25 to 30 minutes. Put layers together and cover top and sides with soft chocolate frosting. Sprinkle sides with nuts.
Heat oil in skillet. Add garlic and onions. Brown until soft. Add remaining ingredients. Bring to a boil. Lower heat and simmer for 30 minutes. Taste for seasoning. This is a sweet type barbecue sauce. To make it more pungent, eliminate the beer and increase vinegar to 1 cup.
Combine first 7 ingredients and add to casserole dish. Combine last 4 ingredients and spread on top of other mixture in casserole dish. Bake at 325° for 45 minutes.
Preheat oven to 325°. Place chicken and vegetables in small baking dish. Sprinkle with spices and bake for 30 minutes.
Combine first three ingredients. Pat evenly into 9 x 13-inch pan. Bake at 350° for 10 minutes. Dissolve Jell-O in boiling water and add strawberries. Fold cream cheese and sugar into Cool Whip. Spread over pretzel crust. Top with Jell-O mixture.