HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first four ingredients in a bowl and add crackers; toss well. Drizzle oil over cracker mixture. Stir well. Place mixture in large paper bag; fold bag to close and let stand 2 hours, shaking bag occasionally. Store in airtight container. (Put clothespin on bag to seal tight.)
Grease oblong baking dish. Cook sausage and onions until brown. Drain excess grease. Mix Bisquick, milk and 1 egg. Spread in dish. Sprinkle with poppy seed. Spread sausage mixture over dough. Beat 1 egg with sour cream until well mixed. Spread over mixture. Sprinkle with paprika. Bake for 25 to 30 minutes.
Layer ingredients in order given. Bake in greased 8-inch square pan at 350° for 45 minutes. Let cookies cool, then cut into squares to serve. Makes 16 to 24 squares.
Mix cabbage, pepper, onion and sugar together in large bowl. Bring the vinegar, salad oil, celery seed and salt to a boil. Pour over first ingredients and mix well. Cover and refrigerate overnight.
Place chicken on top of mixture, skin side up (salt and peppered). Sprinkle over chicken one envelope of dry onion soup mix. Cover with foil and cook 3 hours at 325°.
Brown pieces of chicken in electric skillet; add onion, carrots, water and salt and pepper to taste. Cover. Cook about 45 minutes or until chicken is tender. Remove chicken from pan; add more water. Bring to a boil. Make dumplings according to directions on Bisquick box. Remove dumplings and make sure there's at least 1 to 1 1/2 cups of liquid left. You may need to add more water. Add soup and bring to a boil. Can be served with noodles or mashed potatoes.
Cut meat into 5-inch strips (1 inch thick). Pour with tenderizing hammer. Blend eggs and dip meat in egg. Roll meat in cracker crumbs. Cover bottom of frying pan with oil and preheat on medium setting. Place meat in pan and brown both sides. After browning, arrange strips in baking dish. Add water until meat is almost covered. Cover with foil and bake at 350° for 1 1/2 hours. Use the baking dish drippings to make gravy.
Chop onion; cook in oil until tender. Add water or broth. Heat to boiling; add rice. Lower heat; cover and cook slowly 20 minutes. Add chicken, cheese, salt and pepper and cook over very low heat until cheese melts. Makes 6 servings, about 2/3 cup each.
Combine together and add to dry ingredients and save a little milk and egg mixture to brush on top. Divide dough into 2 parts; roll to fit cookie sheet (12 x 14-inch). Spread with fruit and cover with other half of dough. Brush top with milk and egg mixture. If desired, you can sprinkle with coconut or finely chopped nuts or table sugar. Bake at 350° for 30 to 45 minutes or until golden brown.
Saute vegetables in butter until tender. Add to broccoli. Mix in mushroom soup and the cheese. Cook over low heat until cheese is melted and well blended. A squeeze of lemon juice helps to retain the nice green color. Serve in chafing dish with tostados, Fritos or toast rounds.
Beat well together first 3 ingredients. Add remaining ingredients and mix well. Bake in a tube pan at 325° to 350° for about 1 hour.
Mix nuts, cake mix, 1 egg and margarine and put into a 13 x 9-inch pan. Mix together powdered sugar, cream cheese and 2 eggs and pour evenly over the above. Bake at 325° for 30 minutes. Cool, then cut in 1 1/2-inch squares.
Brown ground beef & onion. Add brown sugar & BBQ sauce. Press biscuit dough into ungreased muffin pans, making sure dough goes up sides. Spoon meat into cups and sprinkle with cheese. Bake at 400 degrees for 10-12 minutes. Yield: 12 cups.
Spread peanut butter between 2 Ritz crackers. Dip in melted chocolate chips. Refrigerate until hard.
Bring the first 3 ingredients to a boil; thicken with the flour. Boil good. Add remaining ingredients; stir easily as eggs and peas will mash. If peppers are used, cook and drain. Serve over hot chow mein noodles. This can be frozen and served later.
In 9 x 13-inch pan, put coconut and nuts in bottom of pan. Mix cake as directed. Pour over coconut and nuts. Mix cream cheese, margarine and powdered sugar and pour over cake mix. Bake at 350° for 40 minutes.
Dig sassafras roots. Clean well and cut in small pieces. Better to let dry before using. Boil roots in water until it reaches the strength you want. Add sugar to taste. Good for what ails you.
Cream butter, sugar and cream cheese thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour; add to creamed mixture. Add vanilla. Place mixture in tube pan. Bake in a 300° oven for 1 1/2 hours.
Combine all ingredients and mix well. Spray an 8 or 9-inch cake pan with Pam and pour in mixture. Bake at 350° for 30 to 35 minutes. Makes approximately 24 appetizer servings.
Mix Jell-O with boiling water. Add fruits with juices and pecans. Chill until set.
Beat the whites until stiff, do not overbeat. Add sugar, a little at a time, then put the bowl into a pot of boiling water. Beat the meringue until it forms a crust at the edges. Remove and add the rest of the ingredients. Then put on a greased sheet in drops as large as desired. Bake in a warm oven.
Cook rice as usual. Saute onion and celery. Combine all ingredients in baking dish and bake at 350° for 30 minutes.
Add ice to glass. Pour in iced tea. Add a slice of lemon for a bitter sweet experience.
Combine all ingredients and beat until smooth. Yields - 2 cups of Icing.
Place water, sugar, rind and butter in a heavy saucepan and bring to the boiling point. Add flour and salt all at once; cook for a minute or two, stirring constantly, until mixture leaves the side of the pan. Turn into a bowl and let cool slightly. Add eggs, one at a time, beating with a rotary or electric mixer, until mixture is smooth. Drop from a teaspoon into 365° hot oil, frying 3 to 4 minutes. Drain on paper towel. Cool slightly before rolling in sugar. These are "melt in your mouth delicious".
Mix first 3 ingredients well. Stir in Cool Whip. Use graham cracker pie crust. Chill until firm.
Mix the Jell-O, gelatin and sugar together and add to boiling water, stirring until dissolved. Then add the cranberry sauce, pineapple, nuts and orange juice. Pour into bowl and chill in refrigerator until firm. Will keep for several days.
Put cheese in crock-pot to melt. Add can of tomatoes and chilies. Mix together. Serve with nacho chips. Keep warm in crock-pot.
Mix together Bisquick, milk, salt, pepper and eggs. It will be a little lumpy. Stir in ham, onion and green pepper.
Follow directions on cake mix box. Add bananas and walnut pieces to batter. Cake will be moist.
Drain canned fruits and set aside. In large bowl, mix pudding and milk. Add orange juice and sour cream; mix well. Add canned fruit and cherries; stir gently. Add apples and bananas last.
Sprinkle meat with tenderizer. Sprinkle liberally with other salts. Mix liquid smoke and Worcestershire sauce; pour over meat. Cover and refrigerate at least 24 hours. Turn after 12 hours. Bake, covered, at 225° for 6 to 8 hours. Drain before serving. Do not serve juice. Slice thin.
Preheat oven to 350°. In a large bowl, combine egg and water. By hand, stir in brownie mix. Mix well. Fill paper lined or greased muffin cups 2/3 full. Bake 25 to 30 minutes until soft touch. Cool completely. Frost as desired.
Prepare instant pudding, fold in cool whip and eagle brand milk. Layer vanilla wafers and bananas alternately. Cover the top with cool whip.
Put all ingredients into your bread maker pan in the order listed or according to the manufacturer's instructions. Select "white bread" and push start.
Mix and set overnight. Use round loaf of bread. Hollow out center and fill with dip. Use center of bread or crackers to serve dip. We use tortilla chips.
Preheat oven to 350°. Spray a 13 x 9-inch dish with Pam. Pour cherry pie filling into oblong dish. Pour crushed pineapple on top of cherry pie filling. Spread yellow cake mix evenly for third layer. Top with melted margarine. Bake at 350° for 30 to 35 minutes.
Cook noodles according to directions. Drain. Preheat oven to 350°. Beat egg whites until stiff peaks form. Combine the remaining ingredients except the crumbs and fold in the egg whites. Transfer to a greased 1-quart souffle dish and sprinkle with graham cracker crumbs. Bake 45 minutes or until golden brown.
Line a 9 x 13-inch pan with graham crackers. Prepare Dream Whip with 1 cup of milk as directed on package. I use a large bowl. Add the pudding and the remaining 1 3/4 cups milk. Blend at high speed for 2 minutes. Dice the oranges and fold into the mixture. Add nuts. Spoon half of mixture over the crackers. Add another layer of graham crackers. Spoon the rest of the mixture over them. Garnish with nuts.
Cook spaghetti until done; drain. Cook vegetables until tender-crisp; drain. If using chicken, may grill or broil or boil, if desired. Drain. Mix all ingredients together. Sprinkle with cheese. Serve warm or cold. Delicious and practically fat-free.
Fry potatoes until done, drain off grease and add chopped onion and can of corned beef. Cover and cook slowly for a few minutes.
Put 6 slices of bread in 9 x 13-inch pan or dish. Put on 1/2 of the ham and cheese. Then 6 slices of bread, ham and cheese. Mix rest of ingredients and pour over all. Cover with foil and refrigerate overnight. Bake at 325° for 1 hour. Let stand 15 minutes before serving.
Mash cheese with a fork. Beat egg yolks; add to cheese. Stir in other ingredients. Beat with a beater until smooth. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Sprinkle with cinnamon. Bake in a moderate oven until brown. A knife will come out clean when inserted in center.
Sift flour. Measure and resift 3 times with baking powder and salt. Cream butter. Mix in sugar thoroughly. Add eggs and beat until smooth and fluffy. Add vanilla and stir in flour mixture in several portions until smooth. Divide mixture in 2 portions and mix melted cooled chocolate with 1 portion. Line a small bread loaf pan or refrigerator freezing tray with wax paper. Pack 1/2 the chocolate dough into the bottom in a uniform layer. Place in refrigerator until very firm, then cover this with half the plain dough, then repeat chilling and add another layer of chocolate and finally the last of plain dough. Try to keep the layers uniform in thickness and smooth. Cover with wax paper and chill overnight in the refrigerator. Turn the layered loaf out onto wax paper on a molding board and cut into uniform thick slices, using a thin sharp knife.
Combine all the ingredients but the chipped ham and bring to boil, then simmer for 10 minutes. Then add chipped ham. Cook for 5 more minutes.
Beat eggs; add all ingredients except cheese. Pour 1/2 of batter in baking dish (2 quart casserole) or iron skillet, sprinkle 1/2 of cheese over, add rest of batter and top with remaining cheese. Bake 30 to 35 minutes at 350°.
Add water to raisins and boil 5 minutes. Cool. Stir in soda and let stand. Cream the sugar and shortening. Add eggs and vanilla. Add raisin mixture. Add dry ingredients. Bake on greased cookie sheets at 350° for 8 to 10 minutes.
Prepare rice according to package directions. Add coconut. Toss to mix. Makes 3 cups. Serve with curry or sweet and sour pork.
Coarsely chop M&M's (1 1/2 cups). Beat butter and sugar until light and fluffy. Blend eggs and vanilla. Add flour and mix. Stir in candy and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes. Remove from oven; decorate with remaining M&M's.
Brown ground beef with chopped onion. Drain and add catsup; cover. Simmer for about 10 minutes on low.
Cut bacon into thirds. Wrap 1/3 slice around each date. Secure with toothpick. Broil until bacon is crisp. (Can be done in microwave.)
Use a heavy pan; add sugar, cream and marshmallows. Cook 8 minutes after boiling. In mixing bowl, add chocolate chips, butter, nuts and vanilla. Pour sugar mixture over ingredients in bowl. Pour immediately into greased and buttered 10-inch baking dish.
Mix first 4 ingredients and pour over hash browns. Top with crushed potato chips. Bake at 350° for 1 hour, uncovered.
Drain pineapple; keep 3 tablespoons juice. Combine flour and sugar and stir in reserved juice. Add shredded cheese and pineapple chunks. Mix well. Spoon into a 1-quart casserole dish that has been greased. Combine margarine and cracker crumbs. Sprinkle over pineapple mixture. Bake in a 350° oven for 20 to 30 minutes or until brown.
Blend together sugar and Crisco. Add eggs, milk and vanilla. Mix in flour and beat well. Add bananas. Mix water with baking soda and add to the batter. Put in the baking powder and mix well. Pour batter into two 9-inch greased and floured cake pans and bake at 350° for 20 minutes or until done.
Combine first five ingredients in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Do not underbake. Cool in pan 15 minutes. Dissolve gelatin as directed on package. Poke holes in cake with fork. Pour warm gelatin over cake. Chill at least four hours. Spread prepared Dream Whip whipped topping over cake.
Mix hamburger, pork, bread crumbs and onion. Mix separately the mustard, egg, brown sugar, ginger, thyme and vinegar. Pour into hamburger mixture and blend with a wooden spoon. Can be baked in a loaf pan or casserole dish. Bake, covered, at 350° for 50 minutes, then, uncovered, 5 to 10 minutes.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread even in layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put butter on top. Bake at 350° for 48 to 53 minutes. Serve warm or cooled. Makes 12 to 16 servings.
Steam raisins in boiling water for 15 minutes. Mix all ingredients together. Bake in unbaked pie shell. Top with sugar.
Drain oranges and pineapple. Toss in marshmallows and coconut. Fold in sour cream. (Add 2 teaspoons sugar if desired.) Refrigerate.
Heat oven to 350°. Melt butter in pan (9 x 13-inch baking dish). Mix 2 eggs with cake mix. Put on top of melted butter. Pour pecans over cake mixture. Mix powdered sugar with cream cheese and 3 beaten eggs. Pour over nuts. Bake for 35 to 45 minutes.
In 1 quart glass measure with handle, combine chips, milk and salt. Cook on HI for 3 minutes or until chips melt; stirring after each 1 1/2 minutes. Stir in remaining ingredients. Spread evenly into aluminum foil-lined 8 or 9 inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 lbs.
Thaw turkey. Rinse under water and dry with paper towels. Salt both sides with seasoned salt. Place in crock-pot. Add onion soup and 1/4 to 1/2 can of water. Cover and cook on high setting 6 1/2 to 7 hours until fork-tender. Remove turkey. Add thickening made with water and flour and a little pepper. Cook about 10 minutes or until gravy is thickened.
Boil sweet potatoes and smash them when done. Make balls and stuff with corned beef. Cover balls with eggs and bread crumbs twice. Fry sweet potato balls in vegetable oil. Makes 6 servings.
Place oil in saucepan. Saute onions until transparent. Add tomato sauce, garlic powder, sugar, oregano, basil, salt and pepper. Reduce heat to low and cover. Simmer 20 minutes or until thickened, stirring occasionally. Sprinkle Parmesan, if desired.
Brown sausage and onion in skillet. Drain. Add diced potato and eggs; scramble all together. Place generous amount of cooked mixture in a steamed tortilla.
Mash bananas in a large bowl. Add soda, sugar, eggs, butter and flour. Mix well. Bake at 350° for about 1 hour in tube pan or 2 loaf pans. Black walnuts are optional.
Cut off broccoli buds. Set aside. Chop remaining stalk. Cook, uncovered, in small amount of boiling salted water for 5 minutes. Add reserved buds; cook 5 minutes. Drain. Set aside. In small mixing bowl, beat eggs. With a wire whisk or rotary beater, beat in flour mixture. Stir in cottage cheese and bacon. Evenly spread broccoli in bottom of a greased 10 x 6 x 2-inch baking dish. Pour egg mixture evenly over broccoli. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Cheddar or Swiss cheese. Bake 3 minutes more or until center is almost set and cheese is melted. Let stand 5 minutes before serving. Yields 6 servings.
Fry shells in butter, both sides. Cook onion, beef, beans and sauce together in frying pan. Put layer of sauce in bottom of casserole dish, then shells and cheese, ground beef mixture and continue layers until all is used, topping with cheese. It is best made ahead two to three hours, then covered and bake in microwave on High for 10 to 12 minutes.
Combine the potatoes, cheese and melted butter. Place in a well buttered 9-inch baking dish. Sprinkle with salt and pepper. Add half and half. Dot with butter or margarine. Bake at 350° for 1 hour or until potatoes are slightly crusty on the edges and lightly browned. Serve immediately. Serves 4.
Mix eggs, milk, grated cheese and pimentos. Pour over asparagus in casserole dish. Mix cracker crumbs and margarine; put on top. Cook in oven at 375° for 45 minutes.
Combine potatoes, celery, onion, pickle, eggs, pimento and green peppers. Blend mayonnaise with mustard and sweet pickle juice. Mix mayonnaise mixture with potatoes until well coated. Add remaining ingredients. Garnish with additional egg slices. Chill.
Beat sugar, oil and eggs; add potatoes. Beat well. Add dry ingredients. Pour into two greased and floured loaf pans. Bake at 325° for 1 hour and 15 minutes. Keeps well in refrigerator.
Grease heated skillet, if necessary. Mix eggs, flour, lemon juice, salt and pepper with hand beater until foamy. Stir in corn and salmon (tuna).
Brown sausage and onion in skillet. Drain well and cool. Add next 4 ingredients. (This may be made day before.) Line 13 x 9 x 2-inch greased baking dish with crescent roll dough. Press to seal perforations. Bake about 2 minutes just until set. Sprinkle with cooked cooled sausage. Combine egg mixture and pour over sausage. Sprinkle with about 4 or 5 slices of lite American cheese broken up. Bake at 400° for 25 to 30 minutes or until brown. Cut into squares.
Cut stew beef in small cubes. Dice onion and celery and put into big pot. Add stewed tomatoes and tomato sauce, also add water. Cook on high for 1/2 hour. Then cook on medium for about 2 hours or until meat is tender. Serve with noodles or rice or over mashed potatoes.
Brown ground beef with onion. Add remaining ingredients except kidney beans, close cover securely. Cook in pressure cooker for 5 minutes. Let pressure drop of its own accord. Add kidney beans and heat through.
Mix all ingredients and roll into balls. Roll in powdered sugar. Store for 12 hours in airtight container.
Mix boiling water with jello. Add pineapple and blueberry pie filling. Chill. Mix softened cream cheese and sour cream. Add nuts, sugar and vanilla. Spread on jello. Chill until ready to serve.
Beat eggs. Add sugar; beat well. Add vanilla and cheese. Beat until smooth. Pour into well-greased and floured 9-inch pie pan. Bake at 350° for 25 minutes, until brown on sides. Cool 20 minutes.
Cook 1 to 2 cups each of 3 different pastas; drain and set aside. Brown and drain sausage, pepperoni, onions and green pepper. Mix pastas, meats, onions and green pepper. Stir in mushroom pieces, Parmesan cheese, salt and pepper. Add spaghetti sauce. Stir well. Put in a lasagna pan or roast pan and bake at 350° until hot; stir once or twice. Remove from oven and sprinkle shredded cheese over top. Put back into oven until cheese melts. Serve in pan. Quick for large group. Enjoy.
Place chicken in baking dish. Bake, covered, 15 minutes in preheated 425° oven. Drain. Combine tomatoes, arrowroot, oregano and pepper sauce. Cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes, uncovered.
Line cookie sheets with waxed paper. In a heavy saucepan over low heat, melt butterscotch chips and chocolate chips until smooth, stirring constantly. Stir in peanuts. Drop mixture by rounded teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Makes 48 pieces.
Arrange chicken in 8 x 12-inch baking dish. Combine dressing, apricot preserves, water and soup mix and stir. Pour over chicken. Cover with foil and bake 1 hour in 350° oven. Remove cover. Add pineapple and bake for 1/2 hour more uncovered. Delicious!!
Boil, then drain and mash potatoes. Beat egg in small bowl. Mix all other ingredients, except oil. Heat oil in 12-inch skillet over low heat. Shape potato mixture into 8 patties. Place in oil; fry until golden brown, turning once.
Mix. Bake in oven for 5 hours at 275°. Do not stir while cooking.
Brown hamburger. Add all ingredients except cheese and biscuits. Simmer for 10 minutes. Press biscuits in a cupcake pan to form cup. Fill each cup 2/3 full with meat mixture. Put oven on 350° and cook until biscuits are golden brown. Grate cheese and put on cups while warm. Serve.
Combine flour, baking powder, soda, salt, and sugar in a large bowl and set aside. Mix beaten egg with orange juice, rind, butter, and hot water. Fold flour mixture into egg mixture until blended. Do not beat. Gently fold in cranberries and walnuts. Spoon into a 9 x 5 x 3-inch greased loaf pan. Bake at 325° for 60 minutes. Test center with toothpick. Cool on rack for 15 minutes before removing from pan. Yield: 1 loaf.
Brown hamburger with onion salt. Add black olives, then add tomato sauce. Mix cottage cheese, sour cream and green chilies. Mash chips. Layer chips, sauce and grated cheese. Bake at 350° for 1/2 hour.
Blend cream cheese and melted butter. Add milk, salt, pepper, chicken, onion and pimento. Separate crescent rolls into 8 rectangles; seal perforations. Spoon 1 cup of chicken mixture into center of each rectangle. Pull up corners; pinch to seal. Brush top with melted butter. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes.
In a heavy skillet, melt margarine. Add flour and stir a minute or two. Add milk to make gravy. When thickened, add cocoa mixed in the water and sugar. Stir until mixed well. Add vanilla last. Serve over biscuits or fried potatoes.
In a heavy, large pot (this makes a lot of soup), add shredded cabbage. Cover with water and bring to a boil. When cabbage becomes transparent, add potatoes; continue cooking until potatoes are almost soft. Add corn, tomatoes, okra and lima beans. Simmer for 30 minutes. Add broccoli; simmer 30 minutes more. Note: You can add other vegetables or some leftover dried beans (beans only, not broth). Add water for thinner or thicker soup.
Cook spaghetti and drain. Dice all vegetables. Drain sliced olives. Combine all ingredients in large bowl. Cover and refrigerate overnight to blend flavors.
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Chill. Makes 2 1/2 cups.
In skillet, brown chops. Combine soup and milk. Place pork chops, potatoes and carrots in a slow cooker. Pour soup mixture all over. Cover and cook on low 6 to 8 hours. Yields 6 servings.
Mix all ingredients, except butter and cornflakes, and put in a 2-quart baking dish. Melt butter and mix with cornflakes or bread crumbs and put on top of casserole. Bake at 350° for 45 minutes.
Steam broccoli. Thoroughly squeeze out all water. Mix together remaining ingredients and add to broccoli. Place in baking dish or pan and spread top with grated cheese (small amount). Preheat oven to 350° to 375°. Bake for 45 to 55 minutes. Children will enjoy.
Coat bottom of pie plate with refried beans. Brown ground beef in skillet; add chorizo when meat is brown. Layer meat mixture on top of refried beans. Add single layer of sliced olives. Coat olives with layer of guacamole. Next, add layer of sour cream. Top with grated Jack and Cheddar cheese. Chill in refrigerator at least 2 hours. Serve with tortilla chips.
Crush the mints. Whip the cream and fold in mints. Crush Hydrox cookies; add butter and powdered sugar. Press on bottom of 9 x 13-inch cake pan. Save some to sprinkle on top. Spread on cream and mint mixture. Sprinkle top with remaining cookie crumbs. Freeze until hard. Make the day before you need it.