HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Pour in greased and floured oblong pan. Bake at 350° for 30 to 45 minutes.
Heat oven to 425°. Place potatoes in a 10 x 15 x 1-inch baking pan sprayed with nonstick spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown. Mix all other ingredients in a large bowl. Add potatoes; mix lightly. Serve warm or cold. Makes 6 servings.
Brown pork chops on both sides. Place onion, tomato and pepper on each chop. Dump	Minute	rice on top of each chops and in the middle of the pan. Cover with water, just to top of chop. Cover and simmer 45 minutes to 1 hour, depending on thickness of the chops. Use your	own judgement on amount of rice to use.
Grease and flour 12 c. Bundt pan or tube pan 10 x 4 inch. Beat cake mix, cashews, orange peel, 1 c. orange juice, oil and 3 eggs in bowl on low speed until moisten. Beat on medium. speed 2 minutes. Pour batter into pan, bake until cake springs back when touched lightly. Bake at 350° for 45 minutes.
Cut each biscuit into four pieces. Put white sugar and cinnamon in a plastic bag. Add biscuit pieces, a few at a time, and shake. Place in a tube pan in layers; sprinkle each layer with pecans and raisins. Bring brown sugar and margarine to a boil in pan. Pour over biscuits. Bake for 45 minutes at 350°. Cool 15 minutes before removing from pan.
Mix sugars, milk and syrup; bring to a boil, until it forms a soft ball. Then add peanut butter and beat. Add chocolate chips. Tastes like Reeses.
Put milk in small stainless steel or copper bowl and set in freezer until ice crystals begin to form, about 15 to 20 minutes. Use a hand held mixer and thicken mixture by beating in the dry milk. Continue to beat on high until soft peaks form, about 2 minutes. Add honey and beat until stiff peaks form, about 2 minutes more. Makes about 1 3/4 cups.
Drain pineapple and reserve syrup. Place pudding mix in a large bowl. Add about 5 tablespoons of pineapple juice to make a soft paste (and pudding mix turns a bright green). Mix well. Add drained pineapple; mix. Add whipped topping, marshmallows and chopped nuts; mix well until mixture is fluffy and increases in volume. Refrigerate until thoroughly chilled. Serve as a salad or dessert. Makes 8 or more servings.
In a 9 x 13-inch pan, layer chopped pecans, then coconut, then mixed cake mix. Cream the cream cheese, margarine and sugar together. Pour over cake mix (may have to spoon). Bake at 350° for 45 minutes or until cake is done.
Make paste of cocoa and vinegar; set aside. Cream butter and sugar. Add eggs and beat until fluffy. Add vinegar and cocoa paste. Sift flour, salt and soda together; add to batter. Add buttermilk, vanilla and red food coloring. Bake in three 9-inch pans at 350° until cake springs back when touched.
Bring 6 cups of water to a boil in a 3-quart Dutch oven. Add broccoli and onion. Reduce heat and simmer, uncovered, 10 minutes. Add cheese and seasonings, stirring until cheese melts. Stir in milk, half and half and butter. Cook over low heat until thoroughly heated.
Combine all ingredients, except ginger ale. Add ginger ale just before serving. Makes 1 gallon.
Saute onions, garlic and meat until brown. Add all ingredients except beans. Cook on very low heat for 4 hours. Add beans and cook for about 30 minutes more.
Mix soups together. Place steak in baking dish. Pour soup over steak. Cook 2 hours at 300°.
Combine ham and cheese in small bowl; mix well. Roll biscuits into 4 1/2-inch circles on floured surface. Spread center of each circle generously with mustard. Top with 2 scant tablespoons ham mixture. Fold over biscuits to enclose filling; seal edges with fork. Place on baking sheet. Brush with mixture of egg and 1 tablespoon water. Bake in preheated 400° oven for 10 to 12 minutes, or until puffed and golden. Serve hot or cold.
Heat milk, sugar, cocoa, cornstarch, salt and butter until mixture comes to a boil and thickens. Add vanilla. Cool and serve.
In skillet in hot oil, cook chicken 10 minutes or until browned on both sides. Drain fat. Combine soup and milk. Stir in lemon juice and pepper. Pour over chicken. Reduce heat to low. Cover; simmer 5 minutes or until fork-tender stirring occasionally. Garnish with lemon slices. Makes 4 servings. Preparation time: 5 minutes, cooking time :15 minutes.
Separately food process celery, onions, bell peppers and mushrooms. In a large saucepot, add cooking oil. When hot, add celery, bell pepper, onions, mushroom, tomato sauce and tomato paste. Add two tomato sauce cans of water and 1 1/2 tomato paste cans of water.
Saute onion and celery in oleo. Mix all ingredients together and bake for 25 minutes in a preheated 350° oven. Serves 12.
Cover potatoes with salted water and bring to a boil. Reduce heat and cook about 30 minutes, or until tender. Drain and cool slightly. Peel and coarsely shred potatoes; set aside.
Combine ingredients in freezer cylinder. Layer ice and salt in freezer bucket to edge of cylinder lid. Cover with plain ice. Churn until motor of freezer slows or follow your freezer's instructions.
In a large bowl, combine all ingredients except oats, nuts and chocolate chips. Blend well with mixer. Stir in remaining ingredients; mix thoroughly. Shape into balls using teaspoon for each. Place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Mix first four ingredients in a pie plate with a fork. Spread evenly on bottom and sides of plate. Press firmly in place. Spread catsup on meat, then mushrooms, Cheddar cheese and 2 tablespoons grated cheese on top. Bake at 375° for 30 minutes.
Soften yeast in warm water. Combine cottage cheese, honey, onion, butter, dill seed, salt, baking soda, egg and softened yeast. Add enough flour to form a medium dough, beating well after each addition of flour.
Drain beans. Rinse and drain again. Combine beans with celery, eggs, pickles and seasonings. Add mayonnaise or Italian dressing to your taste. Serves 4. (Miracle Whip may be used instead of mayonnaise.)
Roll dough out and stretch it to cover one heaping tablespoonful of chicken mixture. Seal edges. Roll all 16 rolls out, filling as above. Place rolls on greased cookie sheet and bake 12 to 18 minutes at 350°. Serve with cream gravy.
Cook ground beef in a skillet until meat is browned, stirring to crumble meat. Drain meat. Stir in flour, onion and pepper. Stir in mushroom soup. Simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly. Serve over hot noodles.
Cook macaroni as directed; drain and return to pan to keep warm. In a 2-quart saucepan, over medium heat, melt butter. Add onion; cook until tender, stirring occasionally. Stir in flour until blended; cook for 1 minute. Gradually stir in milk, bouillon cube, salt and pepper. Cook until thickened, stirring constantly. Stir in tuna and pimento. Heat through. Toss with macaroni; garnish with parsley, if desired.
Cook squash, onion, salt and pepper together. Drain well. Melt oleo; mix with dressing mix. Put half of dressing mix on bottom of baking dish. Mix remaining ingredients together. Pour over dressing mix. Sprinkle with remaining dressing mix. Bake 30 minutes at 350°.
Prepare rotini; drain. Combine with next 7 ingredients. Combine dressing, mayo and pepper. Add to salad mixture. Toss. Add chicken. Cover and chill.
Mix all ingredients thoroughly. Bake in greased pan or individual dishes at 400° for 17 to 20 minutes.
In a small saucepan, heat water and oil until very warm (120° to 130°). In a large bowl, blend warm liquid, 1 1/2 cups flour, sugar, salt, yeast and eggs at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in enough remaining flour to make a stiff batter. Cover; let rise in warm place until light and double in size (45 to 60 minutes). Grease (not oil) and sprinkle with cornmeal two 8 x 4-inch loaf pans or 3 one pound coffee cans. Stir down dough (beat vigorously 30 seconds); spoon into prepared pans. Cover, let rise in warm place until double in size 30 to 45 minutes.
Combine fruit and sour cream. Chill for several hours. Spoon individual servings on lettuce leaves.
Make orange juice according to directions. Place bananas in blender with lemon juice and process. Heat water and sugar in saucepan until just boiling. Add bananas and juices. Freeze at least 24 hours. Remove from freezer 3 to 4 hours before serving. At serving time, mix with ginger ale to form a slush.
Slice cucumbers and cover with boiling water; leave overnight. Prepare syrup with vinegar, sugar, salt, celery seed, turmeric and mustard seed. Pack cukes in jars. Pour syrup over cukes and seal. Cook in boiling water bath for 5 minutes.
Stir Jell-O into hot water 2 minutes. Add cottage cheese; stir well. Add pineapple or fruit cocktail, then add Cool Whip. Put in refrigerator until set well and serve.
Mix in large mixing bowl, brown sugar, flour, salt, pumpkin pie spice or cinnamon, nutmeg, ginger and cloves. Add and stir pumpkin, evaporated milk and egg. Pour mixture into 9-inch unbaked pie shell. Bake at 375° for 50 to 55 minutes or until knife inserted comes out clean.
Place apple slices in greased pie plate. In a bowl, mix sugar, oats and flour. Cut in butter until crumbly. Pour over top of apples. Bake at 350° for 35 minutes. Serves 6.
Preheat oven to 350°. Combine the ingredients in the order in which they are listed. Mix the ingredients well with a spoon. Bake in a greased 9 x 13-inch pan for 35 to 40 minutes. Allow the cake to cool completely before frosting it. Frost with a cream cheese frosting.
Mix milk, pudding and Cool Whip. Spray pan with Pam. Line pan with graham crackers, then add mixture. Layer with graham crackers until pudding mixture is used up, then put on topping.
Mix all together and pour into a 9-inch unbaked pie shell. Sprinkle with cinnamon. Bake for 40 minutes in a 375° oven. Serve chilled.
Cook sausage until brown and crumbly. In mixing bowl, toss together cheese and Bisquick. Add warm, undrained, sausage. Roll into 1 inch balls. Place on cookie sheet. Bake in 350° oven for 10 to 15 minutes.
Combine cream and marshmallows in large bowl. Let set 1 hour; stir occasionally. Crush graham crackers; divide in half. At the end of 1 hour, add chopped dates, nuts and 1/2 graham cracker mix to marshmallow cream mix. Stir well. Make into a roll. Put 1/2 graham cracker crumbs on large sheet waxed paper. Roll date mixture into crumbs; wrap in wax paper and refrigerate. Chill several days. Slice thin to serve.
In a large bowl, combine the first 6 ingredients. Gently fold in blueberries. Combine yogurt and buttermilk. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400° for 18 to 20 minutes. Yield: 1 dozen.
Cook chicken breasts. Pull apart or cut into bite size pieces when cool. Place in bottom of square or oblong casserole dish. Drain mushrooms and place on top of chicken pieces. Layer the Swiss cheese over the chicken and mushrooms. Next, mix the mushroom soup and white wine together. Pour over top of Swiss cheese. Melt butter and add approximately 1 cup bread crumbs; sprinkle parsley and Parmesan cheese over top of dish and bake in 350° oven for 30 minutes.
Saute onions, bell peppers and celery in margarine. Add crawfish tails. Cook 20 to 25 minutes or until crawfish tails are cooked. Add Tony's seasoning. Add mushroom soup. Pour in unbaked shell and top with another pie shell. Bake for 30 minutes at 400°.
Cream together 3/4 cup sugar and margarine. Add next 6 ingredients. Shape dough into 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2 inches apart on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cook beans as directed on package; drain. Combine with all ingredients, except onion rings. Pour into medium size casserole. Break onion rings over top. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix pretzels, sugar and margarine together and spread in a 9 x 13-inch glass or aluminum pan. Bake in oven at 350° for 10 minutes. Let cool.
Mix raisins, apricots, prunes, nuts and orange juice in a bowl. Cover and let stand several hours, stirring once or twice. Grease one large 9 x 5-inch loaf pan or 2 small 2 x 3-inch pans. Line with foil. Drain the fruits, reserving the liquid; add water if necessary to make 1 cup. In a large bowl, mix together bread mix, egg and the cup of liquid. Stir until all dry ingredients are completely mixed; add fruits. Pour into prepared pans. Bake in 300° oven for 1 hour and 40 minutes for large pan; 1 hour and 20 minutes for small pans. Cool in pan 15 minutes. Remove from pan; take off foil and cool completely. May be stored in refrigerator 2 to 3 weeks in plastic wrap or foil.
Combine the ingredients in the order given. Mix well and pour into a greased 2 to 2 1/2-quart casserole dish. Bake for 20 to 25 minutes. This recipe doubles nicely. Yield: 6 to 8 servings.
Sift dry ingredients; add milk, oil and vanilla. Mix well until batter is smooth. Blend in nuts. Spread batter into a greased, floured 9 x 9-inch pan. Sprinkle one cup packed brown sugar and 1/4 cup cocoa over batter. Pour 1 3/4 cups hot water over that. Bake at 350° for 45 minutes. Brownie-like cake comes to the top with a chocolate pudding on the bottom. Serve warm with ice cream or whipped cream.
Cook stew beef and short ribs slowly for 1 hour. Add frozen vegetables. Continue cooking, slowly, for approximately 30 minutes. Add tomatoes, sauce and other seasonings to taste. Cook slowly for 1 1/2 hours.
Melt margarine in large casserole dish. Mix together onion, corn, cornbread mix and egg. Pour into dish. Stir in 3/4 package grated cheese and save remaining for top. Bake at 450° for 25 to 35 minutes or until casserole resembles cornbread. Sprinkle remaining cheese on top.
Bake potatoes until tender. Cut in halves lengthwise. Scoop out insides and place in bowl, reserving shells. Mix insides, salad dressing, cheese, chives, onions, butter and salt together; blend well. Spoon potato mixture back into shells. Bake at 300° for 10 minutes or until thoroughly heated.
Mix well-beaten eggs, oil, brown sugar, baking powder, baking soda, salt, cinnamon and flour with a mixer; mix well. Then add vanilla; mix well. Mix in apple and nuts last with spoon. Bake at 350° for 25 minutes in 9 x 13-inch pan or in Bundt pan for 45 to 60 minutes until tester comes clean.
Separate slices of corned beef, using 2 slices at a time. Place slices (2 stacked together) on cutting board; spread top slice with cream cheese only down the center. Slice pickle spear in half (or thirds, if large); position on slice of cream cheese. Roll up, and place seam down on tray.
Brown beef; add all the ingredients except cabbage, green beans and macaroni into large pot. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; simmer until everything is tender. Sprinkle with shredded Velveeta before serving.
Combine cream cheese and milk, blending until smooth. Stir in shredded dried beef, onion, green pepper, garlic, pepper and ginger. Fold in sour cream. Pour beef mixture into a shallow glass baking dish. Saute nuts in butter until thoroughly glazed. Sprinkle nuts over beef mixture. Bake at 350° for 20 to 25 minutes or until heated through. Serve hot with crackers. Garnish as desired.
Cream oleo and sugar; add eggs and fold in all ingredients. Bake in tube pan at 300° for 2 hours.
Melt butter and let cool. Mash bananas in mixer; add one egg at a time and beat after each egg. Add cooled butter to banana-egg mixture. Add sugar; beat well. On lowest setting, blend in dry ingredients. Add nuts. Pour into greased loaf pans. Bake 1 hour at 325°. Cool completely before slicing. Freezes well.
Slice onions into 1/2-inch slices. Layer in bottom of 10-inch pie plate that has been prepared with nonstick vegetable spray. Thaw, drain and squeeze all water from spinach. Mix the next 7 ingredients together. Pour over onions. Top with grated Swiss or Parmesan cheese and bacon. Microwave, uncovered, at High power for 10 to 15 minutes, turning dish 1/4 turn every 3 to 4 minutes. Let stand 5 minutes before serving.
Wash and drain berries. Put them into 1 1/2-quart casserole dish. Mix together sugar, flour and egg. Mixture will be dry and lumpy. Pour over berries. Melt butter and pour it over top. Bake, uncovered, for 30 minutes in 350° oven.
Melt chocolate and oleo in microwave. Add sugar and eggs; beat well. Add flour, salt, vanilla and pecans. Bake for 20 to 25 minutes in a 9 x 13-inch pan at 350°.
Combine ingredients. Stuff into bird cavity, or bake in loaf pan at 350° for 30 to 45 minutes, or until golden brown and crispy.
Heat milk and butter in upper part of double boiler. Add seasonings to eggs and beat until very light. Add eggs to hot milk and blend well. Cook over gently simmering water for 30 minutes. Serve on warm platter. Garnish with a sprig of parsley. Makes 6 servings.
Beat cream cheese until soft and stir in milk. Mix in lemon juice and spread into pie crust. Dissolve Jell-O with boiling water. Stir in strawberries and pour over cream cheese mixture. Chill until firm. Serve topped with Cool Whip if desired.
Mix all ingredients together and bake in 9-inch pie plate at 325° for 1 hour. Let cool completely before frosting with whipped cream. Yields 6 to 8 servings. Very easy, moist and good!
Melt margarine in large pan; add onion and saute. Add broccoli and stir. Add soup; stir and simmer. Next, stir in Cheez Whiz and cooked rice. Place into a large casserole dish. Top with buttered crumbs or sliced almonds. Bake at 350° for 30 minutes. Serves 8 to 10.
In a 2-cup glass measuring cup, combine butter, vinegar, sugar, mustard, black pepper, Worcestershire sauce and cayenne pepper. Microwave on High for 1 to 2 minutes, stirring to blend. Serve at room temperature as a dipping sauce or use as a basting sauce, during grilling.
Cook spaghetti in boiling water with salt. Drain and rinse. Mix the remaining ingredients with the spaghetti. Let chill several hours before serving.
Brown and drain ground beef and onion. In 9 x 13-inch pan, crush enough chips to make crust. In large bowl mix cream soups, milk, Ro-Tel and garlic powder. Pour evenly over chips and meat. Top with cheese. Bake in 350° oven. Pie is done when bubbling in center. serve with remaining chips and salad.
In 9 x 13-inch pan, mix soups, water and rice. Lay washed chicken pieces over top. Sprinkle with spices and dot with margarine. Bake, covered, at 275° for 3 hours or at 300° for 2 1/2 hours. During last 30 minutes, uncover and turn heat up to 350°.
Split chicken, halves or quarters. Place in shallow baking pans. Combine other ingredients in a jar and shake or whip in a bowl. Pour sauce over chicken. Cover tightly and marinade in refrigerator 6 to 8 hours or overnight (up to 24 hours).
Place chocolate in 2-quart glass bowl. Microwave on High 2 1/2 minutes. Stir well until evenly melted. Fold in marshmallows and nuts. Coat evenly. Turn into buttered 8-inch square dish. Chill until set. Cut in squares. Makes 2 pounds.
Saute onion, garlic and mushrooms in butter until tender. Dredge meat in flour and lightly fry in separate pan. Sprinkle with salt and pepper. Place meat in pan with onion, garlic and mushrooms. Simmer for about 45 minutes. Uncover and continue cooking for 15 minutes. Add sour cream and mix well. Serve over pasta.
Place peaches in 9 x 13-inch pan. Mix dry jello and sugar together and sprinkle over peaches. Sprinkle cake mix over this. Pour margarine and water over all. Bake at 350° for about 45 minutes. Serve warm or cold.
Cook potatoes and onions. Bring milk to boil; add butter, potatoes, onion and salmon. Cook on low heat for approximately 20 minutes.
Combine cracker crumbs and 1/4 cup melted margarine; line an 8-inch pie pan. Saute onions in 2 tablespoons margarine until tender, but not brown. Put in pie shell. Mix eggs, milk, salt and pepper. Pour over onions. Sprinkle with cheese. Bake at 350° for 45 minutes.
Combine ingredients (will be soft). Refrigerate 2 hours. Preheat oven to 375°. Roll to 1/4-inch on lightly floured surface. Cut out and place on cookie sheet 3-inches apart. Decorate. Bake at 375° for 8 to 10 minutes or until edges are brown.
In large mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in 375° oven until sharp knife inserted near center comes out clean, 50 to 55 minutes. Cool. Refrigerate at least 1 hour.
Simmer Ro-Tel, ground cumin, pepper, garlic powder and water for 20 minutes. Grate American cheese. Alternating cheese and Ro-Tel mixture, mix in blender until well blended. Refrigerate. Best served cold.
Saute the celery and onion in skillet in 2 or 3 tablespoons butter. Mix all other ingredients in casserole dish and add celery and onion mixture. Bake at 350° for about 30 minutes. Serve hot.
Melt butter on a cookie sheet in a preheated 425° oven. Stir the pumpkin seeds around until well coated. Toast for about 20 minutes or until lightly brown, stirring occasionally. Season with salt and store in a covered jar.
Mix soda into buttermilk. Cut shortening into remaining dry ingredients. Add milk gradually to form a soft dough. Knead 30 seconds on a lightly floured surface. Roll out to 1/2-inch thickness. Cut with floured biscuit cutter. Place on a greased baking sheet. Bake at 450° for 12 to 15 minutes. Makes 10 to 12 biscuits.
Place oats in electric blender; process until oats are ground. Combine first 6 ingredients; mix. Cut in margarine until mixture resembles coarse meal. Add buttermilk; stir well. Sprinkle 2 teaspoons flour over work surface. Dump dough and knead 10 to 12 times. Roll out to 1/2 inch thick. Cut into rounds with 2-inch cutter. Put on cookie sheet coated with Mazola. Bake at 400° until brown (10 minutes). Makes 4 biscuits, 111 calories each.
Beat egg whites. Add sugar slowly. Add cream of tartar and vanilla. Beat until stiff. Pour over baked pudding. Bake at 350° until light brown.
Cut up candied pineapple and cherries in a large bowl. Add raisins. Pour the orange juice over this and let sit while mixing other ingredients. In a dish, melt your margarine. Add eggs, one at a time, mixing well. Chip nuts up real fine in a bowl. Put flour on the chopped nuts and work in well. Mix this in with your eggs and margarine. Mix in flour and fruits. Mix real good. Put in 2 tube pans and cook at 250° until done. Test by toothpick. (Grease and flour tube pans.) This makes 2 cakes.
Beat egg whites until stiff. Mix all the rest of the ingredients together in electric mixer. Butter and flour a spring-form pan. Fold in egg whites and pour into pan. Bake for 1 hour at 350° (first 10 minutes at 400°). Cool in oven. Refrigerate.
Soak gelatine in cold water. Mix lemon juice, sugar and pineapple; bring to a boil. Add this mixture to the gelatine and cool. Beat when nearly cool enough to set, then add remaining ingredients in order and mold or leave in covered dish. Can decorate with maraschino cherry halves.
Saute beef. Add 2 cups water and rest of ingredients. Bring to boil and serve.
Brown chicken breasts. Place all ingredients in crock-pot. Cook on low setting for 6 hours. It's good on rice.
Combine sugar, condensed milk, evaporated milk and margarine in pan over medium heat until a bit dropped in cold water forms a hard ball. Remove from heat and add nuts and Marshmallow Fluff. Spread in buttered pan. Cool in refrigerator before cutting.
Mix cornstarch, cocoa, sugar and salt. Add milk and cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount to egg yolks and stir well. Add egg mixture into hot pudding, stirring constantly. Add oleo and vanilla. Cool slightly. Pour into baked pie shell and top with meringue.
Brown beef and drain. Slice potatoes. In a casserole dish, place in layers, meat, potatoes and onions. Pour soup over and bake at 350° for 35 minutes or until potatoes are tender. Sprinkle cheese on top and bake until it melts.
Spray an 8-inch square pan. Preheat oven to 350°. Combine cocoa, flour and baking powder; set aside. Combine oil and sugars well. Lightly beat egg whites. Add vanilla and mix well. Add cocoa mixture and mix well. Pour into pan. Bake for 20 minutes. Cool before cutting.