HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken on stove top with carrots, celery and onions until done. Make stuffing as directed on box. Mix the 2 cans of soup with 1 can of water. In 2-quart casserole dish, layer one part soup mix in bottom of dish, then chicken, then dressing. Top with remaining soup. Bake at 350° until bubbly, about 10 to 15 minutes.
Heat oven to 375°. Grease round or square layer pan. Blend all ingredients, except topping; beat vigorously for 1 minute. Spread in pan. Sprinkle topping over batter. Bake for 25 to 30 minutes. Serve warm.
Heat soup; dissolve softened cheese in it. Soak gelatin in cold water; dissolve in hot cheese mixture. Let cool 30 minutes. Add remaining ingredients. Pour into a mold and chill. Serve with Ritz crackers.
Scald milk; add butter, sugar and salt, stirring until butter melts. Let mixture cool to lukewarm. Dissolve yeast in water in a large bowl. Add milk mixture, eggs and 2 cups flour; beat at low speed of an electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Roll dough 1/2-inch. Cut with biscuit cutter dipped in melted butter. Fold over. Bake at 400° for 8 to 10 minutes or until browned. Brush rolls with melted butter. Yield: 2 dozen.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan or 3 (9-inch pans). Beat eggs and oil. Add cake mix and fold in pie filling. Pour into prepared pan. Bake until toothpick comes out clean, 30 to 40 minutes. Cool on rack before frosting with chocolate icing made with last five ingredients.
Combine sour cream, soup, small can of sliced black olives and the diced chilies. Put a spoonful of the mixture, grated cheese and chicken on a tortilla. Roll up and put into a pan. Pour remaining sour cream mixture over tortillas. Top with grated cheese and garnish with olives. Bake at 350° for 30 minutes. Serve with salsa and guacamole.
Combine all ingredients in a serving bowl, mixing thoroughly with sour cream. Chill overnight, if possible. Serve cold as is.
Spray 13 x 9-inch baking dish with nonstick cooking spray. Layer bread, Mozzarella cheese, sausage, onion, broccoli and pimento in baking dish. In medium bowl, combine egg product, milk, salt and mustard; blend well. Pour over sausage mixture; sprinkle with Parmesan cheese. Cover. Refrigerate at least 6 hours or overnight. Heat oven to 325°. Uncover; bake at 325° for 55 to 70 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving. Makes 12 servings.
Sift flour with baking soda, cloves, allspice, cinnamon and ginger on sheet of waxed paper. In medium bowl with electric mixer, beat butter, sugar and egg until light and fluffy. With wooden spoon, beat in flour mixture alternately with molasses. Beat well after each addition. Refrigerate dough, covered, 1 hour. Preheat oven to 375°. Lightly grease cookie sheet. Shape dough into 1/2-inch balls. Roll in confectioners sugar. Place on cookie sheet 1-inch apart. Bake 8 to 10 minutes. Remove to rack. Sprinkle with confectioners sugar while still warm. Makes 5 to 6 dozen.
Cook the spaghetti, oil and salt according to directions on package. Drain and add the Parmesan cheese and eggs. Arrange like a crust in a large pie pan. Put your favorite meat and sauce in center.
Dissolve Jell-O in 1 cup of boiling water. Dissolve cranberry sauce, separating berries. Mix all other ingredients into this mixture; chill until congealed. This is very colorful when prepared in a clear baking dish. Yields 12 servings.
Cook and cool rice. Add onions, chicken, green peppers, pimento, celery and salt to rice. Mix mayonnaise, Russian dressing and lemon juice. Add to chicken and rice mixture. Refrigerate overnight.
Preheat oven to 350°. In large bowl, cream sugar, butter and eggs. In another bowl, break up cinnamon rolls. Mix cream (milk), vanilla and raisins with egg mixture. Pour this in bread (cinnamon rolls) and let set about 10 minutes. Mix thoroughly after. Lightly butter 9 x 13 x 2-inch pan or equivalent size and pour bread mixture into pan. Smooth top. Bake in 350° oven until set. It need not be firm; bake about 40 to 45 minutes. Serve warm with Lemon or Rum Sauce.
Spray or grease pan. Place layer of potatoes, layer of beef, layer of corn, then pour diluted soup over top. Sprinkle with salt and pepper. Bake at 350° for 30 minutes or until done.
Cream butter and sugar. Add other ingredients and nuts. Shape into small 1-inch balls. Place in greased cookie sheet. Bake 15 minutes at 300°. Roll in confectioners sugar while still hot.
Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger. Cook, stirring 4 to 5 minutes or until onions are tender. Add rice and pineapple. Stir and heat thoroughly.
Cook well and drain the squash, onion and carrots. Mix 1 can cream of chicken soup with sour cream and pimientos. Mix stuffing mix with stick of melted margarine (may use more margarine). Press half of stuffing to the bottom and sides of casserole dish. Add squash mixture. Put remaining half of stuffing on top. Bake at 350° for 45 minutes (approximately).
Put peanut butter and butter on low heat. Bring sugar, water and syrup to soft ball stage. Beat egg whites until stiff, then add 1/2 of sugar mixture. Return sugar mixture to boil; let mixture get to hard ball stage. Pour into egg whites and beat. Add vanilla. Pour sugar and egg mixture on powdered sugar and roll out. Spread peanut butter on the rolled out sugar mixture. Roll up and slice.
Preheat oven to 350°. In large mixing bowl, combine cake mix, Borden's eggnog and oil. Beat on low speed until moistened. Add eggs and nutmeg; beat on medium-high speed 4 minutes. Pour into greased and floured 10-inch fluted or tube pan. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with confectioners sugar, if desired.
Crumb together flour, sugar and shortening; set aside 1/2 cup of the crumbs. Add to the rest of the crumbs the baking molasses, egg, sour milk, ginger, cinnamon and salt. Lastly, add soda dissolved in hot water. Pour in baking pan. Sprinkle the 1/2 cup reserved crumbs on top and bake at 350° until done.
Cook noodles; brown beef and saute onion, garlic and peppers until tender. Mix all ingredients together in large casserole dish. Sprinkle some of the cheese on top. Heat at 350° until cheese melts.
Chop eggs and bacon together. Add salt, mustard and mayo. Mix well. Total carbs: 8.6 for whole recipe.
Sift flour with spices, soda and salt. Set to one side. Stir oil and sugar together; add eggs, one at a time and mix well. Add sour milk or buttermilk to oil, sugar and egg mixture. Add sifted flour to egg mixture, then prunes and nuts. Bake in a greased loaf pan at 350° for 1 hour or until toothpick inserted in center comes out clean. If you like frosting, rum flavored butter icing is perfect.
Arrange asparagus, cheese and pimiento in layers in casserole dish. Spread soup evenly and top with cracker crumbs. Bake at 350° for 15 to 20 minutes.
Dice dried beef into 1/4-inch squares (approximately). Mix with other ingredients. Be sure to have cream cheese and sour cream at room temperature for best results while mixing. Pack in Christmas jars, sour cream container, Tupperware, etc. Refrigerate. Great on sesame seed or other snack crackers.
Preheat oven to 350°. Grease and flour 8 x 10-inch pan. Add oatmeal to boiling water and set aside for about 20 minutes. Combine remaining ingredients in large bowl. Mix well and add oatmeal. Pour batter into pan. Bake 35 to 40 minutes. Top with broiled topping.
In large heavy saucepan, combine sugar with corn syrup, butter and salt. Bring to boiling over low heat, stirring until butter melts and sugar is dissolved. Add pecans. Reduce heat. Add sweet potatoes, arranging in single layer. Baste well with syrup. Cook, covered, over a low heat, turning once in 15 minutes. Remove cover. Cook, basting occasionally, 15 minutes longer or until potatoes are well glazed.
Preheat oven to 450°. In mixer bowl combine all items except pie shell and mix well. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°. Bake 35 to 40 minutes or when knife inserted in middle comes out clean. Cool. Garnish as desired or serve plain. Refrigerate leftovers.
Combine brown sugar, salt, spices, milk and eggs. Beat thoroughly. Sift flour and soda. Add to other mixture. Add oats, nuts and raisins. Drop onto pan. Bake at 375° for 10 to 15 minutes.
In a large bowl, combine all ingredients. Mix and coat spaghetti well. Use a nonstick or lightly greased, foil-lined cookie sheet. Take a fork full of spaghetti mixture and spin on cookie sheet creating a coil of strands. Each coil can vary from 2 to 3 inches. Bake at 400° for 3 to 4 minutes until rigid. Remove from oven and when each is slightly warm or use spinners in tomato or vegetable soups.
Stir ingredients together, and spread in a 9x12 pan. Bake 45 minutes at 350°. Remove from oven. Sprinkle 2 cups crushed potato chips over mixture. Melt 1 stick oleo, and pour over chips. Bake another 15 minutes.
Combine the above ingredients and place in a buttered casserole. Top with cinnamon and nutmeg. Bake at 350° until brown, 45 minutes. Yields 1 small casserole.
Blend all ingredients with a fork. Form into a ball. Serve with crackers. You can made a day ahead and can even freeze it.
Cream sugar, shortening and eggs. Add milk/soda mixture alternately with flour. Mix all and then add mashed bananas and vanilla, mixing well. Pour into ungreased angel food cake pan and bake at 350° for 50 to 60 minutes. Let cool and then remove from cake pan. Enjoy!! Can be made and baked in muffin cups for 20 minutes at 350°. Great to serve at breakfast or to take to work for coffee break!!
Beat shortening, sugar, eggs and vanilla until smooth and creamy. Add mashed pumpkin; stir well. Sift together flour, baking powder and baking soda; add spices. Mix well. Add raisins and nuts. Drop by spoonfuls on cookie sheet. Bake at 375° about 10 minutes. They will not be browned on top.
Cook hamburger and sausage in a skillet until done; drain. Add cheese to meat mixture and heat until cheese is melted. Mix well. Spoon 1 teaspoon of meat and cheese mixture on party rye bread. Place under broiler until bread is crispy. Great as an appetizer.
Preheat oven to 350°. Roll out cookie dough into 1 piece to fit on a round pizza pan. Bake 8 to 15 minutes or until firm. Cool and spread with cream cheese. Arrange fruit in concentric circles. Slightly warm orange marmalade and brush over fruit. Serve immediately
Place first 4 ingredients in microwave bowl. Microwave for about 3 to 5 minutes. Stir until all chips are melted. Add peanuts. Pour into buttered 8 x 8-inch pan. Refrigerate until set.
Combine the 3 ingredients and place in ice cream freezer. Makes about 1 gallon frozen dessert.
Preheat oven to 350°. In shallow 1-quart casserole, combine soup mix, sour cream, cream cheese, ground beef and 1/2 cup shredded cheese. Sprinkle remaining 1/4 cup cheese over top. Bake 30 minutes or until heated through. Top with lettuce and tomato. Serve with tortilla chips.
Slice onions thin and saute in butter (using heavy skillet) about 10 minutes. Sprinkle with flour. Stir mixture 2 to 3 minutes. Stirring, add vinegar to make thin creamy sauce. Bring sauce to boil and simmer about 20 minutes. Using ovenproof dish, arrange meat in overlapping slices over layer of sauce and covering with balance of sauce. Bake, covered, for a half hour at 350°. Use over rice or noodles.
Gently toss first 8 ingredients together. Season to taste. Pour salad mixture onto a bed of romaine leaves and garnish with slivered almonds. Chill for at least one hour. Makes 6 servings.
Mix cake mix, 1 egg and margarine together. Press on bottom of 9 x 13-inch dish. Blend and mix cream cheese, 2 eggs and powdered sugar. Pour over cake mixture and bake for 30 minutes at 350°.
Mix the above add enough flour to make a stiff dough. knead well. Cover and let rest for 1 hour. Divide the dough into 2 balls. Roll out as thin as possible. Spread with melted butter and and saute onions. Stretch and then roll up, cut into 2 inch pieces. Put on top of meat like ribs or steak. Cover and steam for 45 minutes. This is a complete meal.
Saute onion in margarine. Add broccoli and water. Cook until tender. Then add soup, Cheez Whiz and rice. Mix all together and let stand 5 minutes. Pour into greased casserole and bake, covered, for 30 minutes at 350°.
In a large saucepan, saute onion and celery in margarine until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through. Yield: 5 servings.
Cover apricots with boiling water. Let stand 15 minutes. Drain and chop. Mix apricots, dates and nuts. Sift together flour, baking powder, soda and salt. Add brown sugar and date mixture; mix. Combine egg and milk; add maple syrup and stir into dry ingredients. Pour into 2 well-greased 8 1/2 x 4 1/2-inch loaf pans. Let stand 15 to 20 minutes. Preheat oven to 350°; bake about 50 minutes. Cool on a rack.
Cook together corn, cream, salt and sugar for 10 minutes. Melt oleo and add flour; mix well. Pour into corn mixture.
Cut large scallops in half. Wrap each scallop in 1/2 strip of bacon. Secure with toothpick. Sprinkle teriyaki sauce over all. Place in baking dish and bake at 425°, turning once for 20 to 30 minutes or until done. Serve with sweet-and-sour sauce.
In a large mixing bowl place bread slices. Pour canned milk over bread and let set until soft enough to crumble. Add ground beef and all other ingredients. Mix well. Shape into loaf. Place into baking dish. Pour 1/2 cup water around loaf. Bake in 350° oven 1 to 1 1/2 hours or until brown.
Drain all of the fruit and then just mix everything together and let sit a few hours in refrigerator.
Juice lemons enough for 1 cup juice, reserving rinds. Combine juice, rinds and 3 1/2 cups water in glass container. Cover and set in sun for 4 hours. Remove rinds. Add sugar syrup to taste and chill. Just before serving, add slices to pitcher and serve over ice. Makes 1 quart.
In Dutch oven, cook onion in margarine until tender. Add sauerkraut, tomatoes, potatoes, carrots, water, sugar, bouillon cube, salt and pepper. Simmer, covered, until tender, about 45 minutes. Stir occasionally. Add frankfurters. Simmer, covered, about 5 minutes. Makes 9 or 10 servings.
Cook macaroni but not mushy, then drain. Add 3/4 of the grated cheese and butter. Stir until melted. Beat eggs and add milk. Stir this in the macaroni mixture. Put in a glass dish that has been greased or sprayed with Pam. Top with remaining cheese. Bake at 350° for 30 to 40 minutes.
Cook squash until tender, drain and add butter. Chop carrot, onion and pepper in blender and drain. Mix all ingredients and pour into casserole dish; sprinkle a handful of stuffing mix and Parmesan cheese over top. Bake at 375° for 30 minutes or until bubbly all over.
Mix and stir once a day for 10 days. On 10th day, add 2 1/2 cups sugar and 1 (No. 2) can pineapple with juice (I use chunks). Stir once a day for 10 days. On 20th day, add 2 1/2 cups sugar, 1 (17 ounce) can fruit cocktail with juice and 1 cup sliced maraschino cherries. On 30th day, drain liquid from fruit and divide into 4 or 5 jars, 1 1/2 cups each. Divide fruit into 3 thirds. This makes 3 cakes.
Cook onion in skillet with butter until onion is transparent. Set aside. Put cubed bread in a casserole bowl and sprinkle sage and poultry seasoning over top. Mix. (Don't overspice.) Now, pour onions and butter over top and mix. Pour milk over top to moisten and put in oven for 1/2 hour at 350°.
Combine sugars, milk and salt in a saucepan. Cook, stirring constantly, until mixture boils rapidly, 239° or until a firm ball is formed in cold water. Remove from heat; set saucepan in cold water to cool. Place butter on top of fudge without stirring; coat top with butter to prevent fudge from sugaring. Cool to lukewarm; add vanilla and nuts. When cool, beat and pour into buttered square pan; cut into squares.
Combine sugar, margarine and milk. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in chocolate chips. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into 9 x 13-inch pan.
In buttered 9-inch square baking dish, layer broccoli, chicken, bread cubes and cheese. In medium bowl, combine gravy, milk and pepper; pour over chicken-broccoli mixture. Bake at 375° for 40 minutes. Let stand 5 minutes before serving. Makes about 6 servings.
Mix all ingredients (except the ginger ale) in a gallon container, then freeze. Thaw about 3 to 4 hours before serving. It should be mushy. Add ginger ale and serve without additional ice. Makes about 60 cups.
Mix the first 3 ingredients together and press in bottom of 8 x 10-inch pan that has been sprayed with Pam. Peel and slice apples. Combine sugar, flour and cinnamon. Stir into apple slices until well coated. Arrange apple slices in pan. Sprinkle leftover sugar mixture over apples. Bake at 350° for about 60 minutes or until apples are done. Remove from oven. Prepare 1 package instant vanilla pudding and pour over hot apples. Refrigerate. Serve with whipped topping.
Using an ovenware dish, layer 1/2 each. Sprinkle water over top of all. Bake at 350° for 45 minutes.
Combine bread crumbs, cheese, basil, oregano, salt and garlic salt. Dip chicken pieces in butter. Set remaining butter aside. Roll chicken in bread crumbs. Place chicken, skin up, in 1 1/2-quart casserole. Bake at 375° for 50 to 60 minutes. To leftover butter, add wine, onion and parsley. Pour over baked chicken. Bake 2 to 3 minutes more.
Mix dry ingredients. Stir in water and oil and knead. May be colored with food coloring. Store in airtight containers. This is much easier to clean up than commerical play dough.
Bake cake mix in 2 (8-inch) tins. Let cool. Freeze candy in plastic bag for about 30 minutes. Make the two puddings. After candy is frozen, break it up inside the bag to bite size pieces, if necessary.
Combine marinade ingredients. Pour small amount (enough to cover bottom) in a 13 x 9 x 2-inch baking pan. Place meat in pan. Top with remaining marinade. Pierce meat generously with sharp fork. Turn meat and pierce again. Cover. Refrigerate for at least 8 hours or overnight, piercing and turning meat often. Before cooking, let beef come to room temperature.
Combine all ingredients in a small saucepan and heat until margarine melts. Pour over cooked, drained vegetables.
Mix flour, salt, sugar, oil and milk in a large pie plate with fork and shape into crust.
Combine flour, dates, salt, cinnamon, nutmeg, cloves and soda. Cream margarine. Add egg, vanilla, apple juice and sugar substitute. Stir in flour mixture, apples, nuts and raisins. Spray 8 x 12-inch pan with Pam. Add mixture. Bake at 350° for 25 to 30 minutes.
In a bowl, combine gelatin powder and cherries; fold in the whipped topping. Serve immediately. Serves 4.
In mixing bowl, cream Crisco and brown sugar. Add egg and molasses; beat until fluffy. Combine flour, soda and salt. Add to creamed mixture. Mix well. Chill well for about 3 hours. Preheat oven to 350°. Shape mixture into 1-inch balls and dip one side in granulated sugar. Place square side up on ungreased cookie sheet 2 inches apart. Bake at 350° for 12 to 15 minutes. Cool on rack. Makes about 48 cookies.
Mix flour, sugar, baking powder and salt. Add shortening with eggs, milk and vanilla. Make soft dough and either roll in a pan or pat into pan thin. Put strips or thin pats on top of rhubarb.
Put dill in quart jars. Pack small cucumbers in jars. Boil brine and let stand a minute and then pour over pickles. Seal and process. Good and Hot!
Mash the garlic with the salt and blend into the oil and vinegar. Mix the dressing with the tomatoes, parsley and fresh basil. Chill several hours before serving.
Mix first 3 ingredients. Pour half mixture in cooking dish. Spread layer of onion rings and cheese. Put remaining mixture on top of that, then another layer of onion rings and cheese. Bake 30 minutes at 350°.
Cook hamburger meat with onions, then drain. Add tomatoes (can also use peas) and cook a little. Put in a Pyrex dish. Then add squash over it. Add cheese that has been grated on top. Add cracker crumbs. Top with melted butter. Brown in oven. What I like is you can fix this the day before.
Prepare cake according to directions, making two 8-inch layers. Split both layers horizontally after they have cooled. Blend sugar, sour cream and 1 (6 ounce) coconut. Chill for 30 minutes. Spread all but 1 cup of sour cream mixture between the four layers. Blend remaining cup of sour cream mixture with Cool Whip. Spread on top and sides of cake. Add remaining coconut by sprinkling on cake. Refrigerate.
Bring all ingredients to a boil and then slowly simmer on stove, adding more water and apple cider as needed for a delicious Christmas aroma.
Heat oven to 350°. Grease oblong pan. Cream sugar, eggs and shortening and add remaining ingredients. Mix well and spread into pan. Bake 25 minutes and ice with Brown Butter Icing.
Sift dry ingredients. Rub in shortening with fingertips or cut in with two knives. Add liquid and mix to a soft dough. Toss on slightly floured board, pat into shape and cut with biscuit cutter. Bake 15 minutes in hot oven (450°).
Cream butter and sugar. Add eggs, oats, pecans and raisins. Add flour, cinnamon, soda and salt. Mixture is very thick. Roll into small balls and roll in sugar. Pat once with fork. Top with pecan half. Bake 10 to 15 minutes at 350°. Makes 10 dozen.
Mix all ingredients in mixing bowl. Mix well and shape into about 30 to 40 meatballs. Bake in oven 350° until all browned, turn once. Add to cocktail sauce.
Mix together first 4 ingredients. Add eggs and vanilla. Mix together flour and baking powder and add to batter. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips on top. Place in 350° oven for 5 minutes. Remove from oven and run a knife through to marbleize. Return to oven for 20 to 25 minutes. Do not overbake.
In a saucepan, cook potatoes in water, covered, until tender. Drain. Combine butter and parsley. Pour over potatoes. Toss to coat. Season with salt and pepper. Yield: 6 to 8 servings.
Mix cream cheese until smooth. Add mayonnaise, Worcestershire sauce, lemon juice and seasonings. Spread evenly in a circle onto a round glass or silver serving platter. Refrigerate while preparing other toppings. Chop half the shrimp. Layer ingredients on top of cream cheese as follows: cocktail sauce, chopped shrimp, cheese, green onions, green pepper and olives. Arrange whole shrimp on top. This should resemble a pizza. Serve with salted crackers.
Combine ingredients. Freeze overnight. Fill glass 3/4 full with slush and add 7-Up. Enjoy.
Put dry flour and sugar in bowl. Next, bring oleo, oil, water and cocoa to boil in pan. Add eggs, buttermilk, soda, cinnamon and vanilla. Bake 20 minutes at 400° or 28 minutes at 350° in 9 x 13-inch pan.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking pan in oven. Spread crumbs over butter and spread condensed milk over them. Spread rest of ingredients over top. Press down firmly. Bake for 25 to 30 minutes or until lightly brown. Cool and cut in bars. Makes 24 to 30 bars.
Mix well and put in airtight glass jar. Use 1 tablespoon per cup.
Preheat oven to 200°. Mix all ingredients in a very large pan. Bake for 40 minutes, stirring every 10 minutes. After taking out of oven, spread mix on 2 or 3 greased cookie sheets. Let cool and harden. Break into pieces.
Peel potatoes. Cut into eighths. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in bag, coating well. Melt butter in a 13 x 9-inch pan. Place potatoes in a layer in pan. Bake at 375° for 1 hour until golden brown. Serves 6.
Cut meat into small pieces before grinding. Sprinkle seasoning over meat, mixing well, then grind.
Mix all ingredients together except butter and stuffing. Put in oven at 325° until cheese melts. Mix butter and stuffing together and sprinkle over the top. Brown in oven.