HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except cheese and crackers. Pour into large buttered baking dish. Spread grated cheese over this to cover. Then spread crackers (crushed) over cheese and casserole. Bake until good and bubbly or long enough for vegetables to be tender.
Let water come to a boil; add jello. Choose bowl you want to serve dessert in. Put in frozen strawberries; pour jello over strawberries. Add crushed pineapple. Halve mixture. Put both mixtures in refrigerator to chill. Spread sour cream over top; add the remaining mixture. Top with pecans.
Dissolve Jell-O in water. Add pineapple juice and water mixture. Stir and chill until partially set. Add sugar and let stand 10 minutes. Add berries and orange which have been coarsely ground. Then add pineapple and nuts. Stir well. Pour into jello mold and place in refrigerator until set.
Cream the first 4 ingredients. Combine dry ingredients in another bowl. Add dry ingredients alternately with milk and vanilla. Drop by spoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Reserve broth from chicken. Debone chicken. Cook onion, bell pepper and celery in chicken broth (6 tablespoons). Blend in flour. Add liquid and cook until thick. Add soup, pimento, olives, wine and chicken meat. Stir in spaghetti. If too thick, add more liquid. Pour into a 9 x 13-inch casserole. Bake about 25 minutes until bubbly. Add grated cheese and cook until melted.
Crust: Mix flour, salt and Crisco with a fork until coarse like meal. Add 2 tablespoons water; mix and add 2 tablespoons water. Roll out on floured surface; put in pan and let set for 30 minutes before baking.
Preheat oven to 350°. Wash mushrooms thoroughly and cut off the very ends of the stems. Pop off the stems of the mushroom caps and discard half of the removed stems. Finely chop the balance.
Preheat the oven to 325°. Combine the graham cracker crumbs in the melted butter, cinnamon, nutmeg and 1/4 cup sugar. Mix these ingredients well. Butter a 9-inch spring-form pan and pat the crumb mixture over the bottom and 1-inch up the sides. Chill.
Cube uncooked chicken breasts (about 5 cubes per half breast). Place chicken and remaining ingredients, except for cheese, in a 13 x 9 x 2-inch casserole in order. Bake, covered, at 350° for 50 minutes to 1 hour, until chicken is cooked and zucchini is almost tender. Sprinkle with Parmesan cheese and continue baking, uncovered, about 10 minutes.
Mix pudding, Dream Whip and milk until thickened. Fold in half of mandarin oranges, bananas and coconut. Pour into pie shell. Top with the remaining bananas and oranges; sprinkle with coconut. Chill in refrigerator for 1 to 2 hours (do not freeze).
Mix above together and then add 1 box of pound cake, then add 1 cup of chopped nuts. Spray long pan with Pam spray. Pour into long pan and cook for 1 hour at 350°. Cake is done when it cracks open. Do not overcook; refrigerate overnight.
Combine soup, rice and milk all together. Spray 9 x 13-inch pan with cooking spray and pour mixture into pan. Place chicken on top (salt and pepper to taste) and sprinkle Lipton onion soup mix on top of chicken. Cover with foil. Bake at 350° for 1 hour and 30 minutes.
Beat well the eggs. Beat in sugar and vanilla. Add flour, baking powder, salt, cinnamon and nutmeg. Fold in nuts and apples. Bake in two greased 9-inch pie plates, metal, at 375° for 30 minutes; Pyrex at 350° for 35 minutes.
Sprinkle chops with salt and pepper. Put in a greased 13 x 9 x 2-inch pan. Top each pork chop with a green pepper ring. Spoon rice into ring. Chop remainder of pepper and put into tomato sauce with water, onion, salt and pepper. Pour over pork chops and rice. Cover and bake at 350° for 1 hour.
Wrap two bacon strips around chicken breast. Place in shallow baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar. Add remaining ingredients and pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate overnight. Drain. Reserve marinade. Bake at 350° for 50 to 60 minutes, basting occasionally with marinade.
Brown beef; drain fat. Add taco seasoning and 3/4 cup water. Simmer for 15 minutes. Separate crescent rolls and place in cup of 12-cup cupcake pan and form a "bowl" with crescent roll. Do not let crescent roll form over sides. This will burn. Add seasoned ground beef to crescent rolls and top with cheese. For extra cheesy flavor, add cheese to cooked beef and top with more cheese. Bake at 375° for 10 to 13 minutes. Pour taco sauce over top and serve. Serves 6.
Combine all ingredients; store in an airtight container or plastic bag. Yield: 1 3/4 cups.
Combine - bring to boil. Add 1 large can tomatoes, skim skins, simmer 30 minutes. Add spices 1 Tbsp. of each garlic powder, cumin, crushed red pepper, onion powder, cayenne pepper, and pepper.
Mix all ingredients in order listed. Bake in greased 9 x 13-inch pan for 1 hour at 350°. Cool. Slice into 2-inch square portions. Serves 12 to 15.
Cream butter and sugar. Add eggs and beat well. Add sifted flour, soda and salt, alternating with banana puree. Fold in nuts.
Forty-five minutes before serving: Tear white bread in blender container. Cover blender and blend on low to form coarse crumbs. Place crumbs in a medium bowl; set aside. Slice 2 radishes into 8 thin slices. Reserve for garnish. Into same blender, place remaining radishes, crabmeat, eggs, salt and pepper. Cover and blend on medium until mixture is well mixed. Blend with bread crumbs in bowl.
Cream brown sugar and butter together and put in bottom of casserole pan. Place peach halves (or other fruit) on top of sugar and butter.
In large mixing bowl combine apple cider and orange juice. Add the light cream. Beat with rotary beater until frothy. In small mixer bowl beat the egg whites on high speed of electric mixer until soft peaks form (tips curl over). Gradually add the sugar, beating on high speed until stiff peaks form (tips stand straight). Using rotary beater, gently fold the beaten egg whites into the cider-cream mixture, leaving small puffs of egg whites. Transfer mixture to a large punch bowl. Sprinkle punch with a little ground cinnamon. Serve immediately.
Cream the butter and sugar until soft and white. Beat in eggs. Add flour and salt, sifted together. Make into a firm dough. Dampen your hands. Roll dough into balls about the size of a walnut and roll into the rolled oats.
Cook sugar, flour, cream and milk uncovered in microwave 6 to 8 minutes on Medium-High, stirring 3 times. Beat egg yolks and flavoring and add 3 or 4 tablespoons hot mixture and beat well. Then add this to remaining mixture. Microwave 1 to 1 1/2 minutes, longer if not thick. Pour into baked pie shell. Toast coconut in oven. Sprinkle over pie.
Dissolve yeast in one cup of hot water. Place in large bowl or pan. Add oil, salt, sugar and egg. Mix well with a large spoon. Add flour, one cup at a time, mixing thoroughly; mixture will be soft. Continue to add flour gradually until hard to mix with spoon. Start mixing by hand, putting just enough flour until dough is pliable, but not dry. Knead well a few minutes by fists. Let rise in larger bowl or pan, putting a little oil on bottom. Cover and let rise for one hour or until double in size. Place on a greased rectangular pizza pan or cookie sheet. Drizzle a light stream of oil over top. Sprinkle grated Romano cheese and pizza seasoning over oil. Bake at 350° for 10 minutes on lower rack. Move to top rack at 400° for 10 minutes more. Cool and cut with kitchen shears.
Boil sugar and corn syrup together. Add peanut butter and Special K. Pour into well-greased 9 x 13-inch pan. Press down. Melt together chocolate and butterscotch chips for frosting. Let sit 1 hour and cut into squares.
Cream oil and sugar together in large mixing bowl. Add eggs, sour cream and vanilla, mixing well. In separate bowl, combine flour, soda and baking powder. Add dry mixture to sour cream mixture. Stir until well blended. Chill for several hours or overnight.
Preheat oven to 325°. Combine all ingredients except bacon, which is sprinkled on top. Cover and bake 1 hour.
Boil chicken; debone. Mix all ingredients except cheese and chips. Place chips in the bottom of a casserole dish. Sprinkle with cheese. Add soup mixture, more chips and cheese. Put cheese on top. Heat in oven at 350° for 20 to 30 minutes.
Mix ingredients; roll into 6-inch lengths. Allow to double in size. Bake at 425° for 15 minutes (optional: sprinkle with water). Variation: Add bacon bits, onion, garlic, etc. for different flavors.
Soften yeast in warm water. Combine cornmeal, shortening, salt, sugar and milk. Bring to a boil, stirring constantly. Cook over boiling water for 10 minutes. Cool to lukewarm. Add eggs and 1 1/2 cups flour; mix well. Add yeast and rest of flour to make soft dough. Knead until smooth and elastic (approximately 5 minutes). Place in greased bowl. Let rise until doubled in size. Punch down and let rise 10 minutes. Shape into rolls. Brush top lightly with melted butter. Let rise until light. Bake at 350° for 15 to 20 minutes.
Melt butter in a saucepan. Add cocoa, oil and water. Mix well. Mix flour and sugar. Add cocoa and oil mixture. Add egg, buttermilk and baking soda. Mix well. Pour into a large greased sheet pan. Bake at 350° for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Mix the first 6 ingredients together and shape into 1-inch meat balls. Brown meat balls in salad oil. Drain on paper towel. In a saucepan, combine wine, bouillon, water and flour. Bring to a boil. Add sugar and put meat balls in pan. Bring to a boil again and reduce heat. Cover and simmer for 20 minutes. Serve over noodles.
Mix powdered sugar, Eagle Brand milk, margarine, coconut and nuts together. Chill overnight. Roll in balls and chill again. Mix together in double boiler the chocolate chips and paraffin wax. Dip ball of candy into chocolate mixture.
Blend all ingredients (except tomatoes) in food processor. Place in serving dish. Spread sour cream over top. Garnish with sliced ripe olives and salsa. Serve with nachos or corn chips. (May use refried beans and shredded Cheddar cheese.)
Mix mustard and vinegar until smooth and then let stand overnight. Mix egg, sugar and salt. Blend with mustard mixture. Cook over low heat, stirring constantly, until mixture starts to thicken (about 20 minutes). The longer you cook it the thicker it becomes. Cool completely after mixture has reached desired thickness, then blend with mayonnaise.
In a heavy saucepan, mix sugar, butter, syrup and salt. Stir over medium heat until boiling. Continue boiling, without stirring, for 5 minutes. Remove from heat. Stir in vanilla and soda. Pour over popped corn; stir to coat well. Bake in preheated 250° oven for 1 hour, stirring several times. Cool and break apart. Store in tightly covered container. Add peanuts or pecans, if desired.
Fry bacon until crisp. Stir other items into bacon grease; heat to boiling. Sprinkle bacon (crumbled) on lettuce and pour hot dressing over all.
Slice beef into thin strips and dust with flour and pepper. In large skillet, brown meat in margarine. Drain mushrooms and add to skillet. Brown onion slightly and add to skillet. Stir in beef broth. Cover and cook about 1 hour until meat is tender, stirring occasionally. Gradually stir in sour cream. Cook over low heat 5 minutes. Serve over noodles.
Separate each chicken wing into three sections, discarding the tip section. Rinse, then pat dry. In an electric skillet, combine soy, water, sugar and ginger; bring to boil. Add chicken wing pieces. Reduce heat. Simmer, covered, 30 minutes, stirring often. Remove cover; simmer 15 to 30 minutes.
Cream margarine and sugar. Add egg and zucchini. Sift dry ingredients and mix with creamed mixture. Add raisins and nuts. Drop by spoonfuls on cookie sheet.	Bake at 350° for 15 minutes.
Melt butter. Add flour and blend. Add cream cheese and Bleu cheese. Combine well. Add milk slowly and cook until it becomes a cream sauce. Add broccoli. Place in casserole and top with Ritz crackers. Bake at 350° for 30 minutes.
Brown ground beef and onion in fat. Add soups and water. Mix well. Add raw rice and blend throughly. Pour into greased casserole dish. Cover and bake at 350° for 45 minutes. Then uncover and cover top with buttered bread crumbs and bake 15 more minutes or until rice is tender.
Sprinkle flour over both sides of steak. Beat in all the flour you can. Salt and pepper the steak. Place steak in pan. Sprinkle with a little dry mustard and the brown sugar, then pour the tomato sauce and 1 can water over the steak. Cover pan with aluminum foil. Bake 1 hour at 350°.
Heat until mixture thickens Add chicken, pineapple, and veggies to sauce. I use water chestnuts and stir fried pea pods, but you can also use broccoli, cauliflower, bamboo chutes. Serve over rice.
Soften cream cheese. Mix in mayonnaise, onion and crumbled bacon until smooth. Stir in cucumbers. Chill well. Serve with crackers.
Fry bacon until crisp; add onion to drippings. Saute until tender, but not brown. Crumble bacon; add to onion. Mix flour, sugar, salt and pepper; add vinegar and 1/2 cup water, stirring until smooth. Add flour mixture to bacon mixture. Simmer, stirring constantly, until thickened. Add celery seed. Pour hot dressing over potatoes. Add radishes; toss. Yield: 6 servings.
Cook noodles by package directions. Mix all ingredients in casserole dish. Sprinkle bread cubes on top. Bake at 350° for 35 minutes.
Toss together spinach, lettuce, chestnuts, mushrooms, onions, eggs (if using) and bacon. Can be put onto individual salad plates. Mix together in a quart jar the oil, vinegar, ketchup, Worcestershire, salt and green onions. Shake well before serving.
Mix bread and tomatoes in casserole dish. Stir in sugar. Dot with butter and sprinkle with black pepper. Bake at 375° until puffy, about 20 to 25 minutes.
Use amounts for size of bowl or quantity needed. Layer ingredients in order listed. Cover top with mayonnaise (do not use salad dressing), sealing to edges so there is no place for air to enter salad. Cover bowl with plastic wrap or foil. Refrigerate for 24 hours. Mix together prior to serving.
Mix pudding with milk. Layer a roasting pan with graham crackers. Add a layer of pudding, then add another layer of crackers until you have layer after layer of graham crackers and pudding. Let set in refrigerator overnight until suppertime for dessert.
Cream the butter and sugar. Add molasses and egg. Blend. Add dry ingredients. Add oats and raisins and mix well. Drop by teaspoons on greased cookie sheet. Bake at 325° for 10 to 12 minutes.
Brown meat in skillet; drain fat. Add corn and salsa; heat. Mix cornbread according to package directions. Mix 1 cup cheese and black olives. Pour meat mixture into a 10 x 8-inch pan. Sprinkle with remaining cheese; spoon cornbread mixture on top. Bake in preheated 400° oven for 20 minutes. Serves 6.
Mix first 6 dry ingredients in a bowl. In 2nd bowl (large), mix next 4 ingredients. Beat sugar mixture on high speed for 1 minute. Gradually add dry ingredients to form a stiff dough. Refrigerate dough for 1 to 2 hours.
Mix all together. Add mayonnaise (may need more if too dry) and salt and pepper to taste. Good on crackers.
Wash and cut cucumber. Pour boiling water over and cover. Let stand 4 hours. Drain and pack in jars with fresh dill in bottom of jars. Add boiling solution of 3 3/4 cups vinegar, 6 cups sugar, 3 tablespoons salt, 4 1/2 teaspoons celery seed, 3/4 teaspoon turmeric, 3/4 teaspoon mustard seed. Add fresh dill on top and seal. Process in boiling water bath for 5 minutes.
Slice cherries and put in cherry jello; let set. Let lemon jello cool, pour over red mixture and let set. Let lime jello cool and pour over lemon jello. Let chill. Slice and serve with mayonnaise on lettuce leaf.
Mix all ingredients together (except the 1/4 cup crackers). Bake in preheated oven at 350° for 45 minutes to 1 hour (until brown and bubbly on top). Add the last 1/4 cup of crackers to the top and bake 5 more minutes. Let stand 5 minutes before serving.
Cut fish into 4 equal portions. Place fish on unheated rack of broiler pan. Combine melted butter, lime peel, lime juice and pepper sauce. Brush some of the mixture over fish. Sprinkle lightly with salt and pepper. Broil 4 inches from heat for 12 minutes. Brush with lime mixture. Turn and brush again. Broil 10 to 12 minutes more, until fish flakes easily when tested with a fork. Remove fish to serving platter.
Combine and press firmly into unbuttered 9-inch pie plate. Chill until firm, about 45 minutes.
Cover beef with cold water; bring to boiling. Simmer slowly, 40 to 50 minutes per pound, about 3 1/2 hours. Add carrots, turnips, potatoes and onions 1/2 hour before beef is done. Add cabbage for last 15 minutes.
Place stick of butter in a deep dish. Place in oven to melt. Beat together sugar, self-rising flour and milk to a smooth batter. Pour over melted butter, but do not stir. Empty one can of fruit over the batter and bake at 350° for 30 minutes.
Place apple slices in 2-quart buttered casserole. Mix in 1/2 cup sugar, 1/2 cup walnuts and cinnamon. Set aside. Beat egg and add cream and melted butter. Combine flour, baking powder, 1/4 teaspoon salt and 1 cup sugar. Add to egg mixture. Stir until smooth. Pour over apples. Sprinkle with nuts. Bake at 325° to 350° for 55 minutes. Serve with whipped cream or ice cream.
Dry eggplant with towel. Coat with egg and breadcrumbs. Fry in olive oil. Place on paper towels.
Soak poppy seed in buttermilk. Set aside. Separate eggs. Beat egg whites until stiff and set aside. Cream butter and sugar. Add beaten egg yolks and almond flavoring. Add flour mixture alternately with buttermilk and poppy seed mixture. Fold in beaten egg whites. Pour into greased and floured bread pan. Bake 30 to 35 minutes at 350° or longer. Makes 1 large or 3 small loaves.
Mix all ingredients together and place in greased loaf pan. Bake for 30 minutes at 350°.
In heavy saucepan over low heat, melt chocolate chips with 1 cup condensed milk. Add vanilla. Spread half the mixture into wax paper-lined 9-inch pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In saucepan, over low heat, melt white pieces with remaining milk. Mixture will be thick. Add peppermint extract and food coloring; stir. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved chocolate mixture on top. Chill 2 hours or until firm.
In a large skillet, cook beef, pork, onion and garlic. Combine meat, tomatoes, tomato paste, bouillon, parsley, sugar, salt and basil. Cover and cook 1/2 hour.
Marinate shrimp in rest of ingredients for 15 minutes. Drain and broil on grill 3 to 4 minutes on each side 4 inches from heat.
Preheat oven to 375°. Lightly oil 9 x 13-inch baking pan. Trim tops off peppers; discard stems and finely chop tops. Cut each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375° for 25 to 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoons oil over all. Bake 10 minutes longer.
Saute onion, green pepper and sausage in frying pan. Put rice, water and soup in a casserole dish. Add sausage mixture. Sprinkle top with cheddar cheese. Bake at 350° covered for 1 hour.
Cook chickpeas on medium to medium-high heat until softened. Add a little water if necessary. Place peas into blender. Add cloves of garlic, salt to taste, lemon juice and sesame seed oil. Blend until very smooth. Place in serving dish. Sprinkle with paprika. Lightly cover with olive oil to prevent drying. Serve with pita bread for dipping.
Slightly beat eggs in a large bowl. Stir in remaining ingredients until well blended. Pour into glass baking dish. Bake 45 to 55 minutes at 325°, until knife inserted in center comes out clean.
Pour boiling water over Jello to dissolve. Add marshmallows to melt. Add cream cheese and beat until broken up. Add remaining ingredients and chill.
Put apricots in bottom of baking dish and layer to other ingredients on top. Bake at 350° for 20 minutes or until heated through.
Precook macaroni. Mix everything in large pan. After mixed well, put in oven at 350° and cook for about 15 to 20 minutes.
Cook the carrots in unsalted water until tender. Drain. When carrots cool, add the green pepper and onion. Mix the remaining ingredients. Bring to a rolling boil. Cook 5 minutes. Cool. Pour over carrots. Store in refrigerator. Good with a meal; delicious with cottage cheese.
Shape into 1/2 to 1-inch balls. Bake at 350° for 10 to 15 minutes until light brown.
In large skillet, heat oil over medium-high heat. Add ham and sausage. Saute 6 to 7 minutes. Remove to bowl. In hot drippings, saute onion, garlic, pepper and celery over medium-low heat for 5 minutes. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer for 15 minutes. Add ham and sausage; cover. Cook 3 minutes, stirring once. Remove from heat. Let stand for 5 minutes. Serve.
Soak gelatin in cold water. Heat V-8 juice and add to gelatin. Stir until dissolved. Add remaining ingredients. Pour into ring mold or individual molds and refrigerate until congealed. Top with mayonnaise or cottage cheese. Serves 8.
Combine all ingredients, except noodles, mixing well. Gently fold in 1 cup of the noodles. Turn into an 8 x 8 x 2-inch baking dish. Sprinkle with remaining noodles. Bake in a 350° oven for 50 minutes, or until hot. Makes 4 to 5 servings. Pass soy sauce.
Boil peeled potatoes in salted water. Drain; mash. Add sour cream and cream cheese. Beat until smooth and creamy. Put potatoes in buttered dish. Top with butter. May be covered and refrigerated until ready to bake. Bake at 350° for 30 minutes.
Melt 1 tablespoon butter in medium skillet. Stir in bread crumbs and cook over medium heat until golden brown, stirring constantly. Remove from skillet and set aside. Melt 2 tablespoons butter in same skillet. Add onions; cook and stir until tender. Stir in flour, salt, dry mustard, paprika and pepper. Cook until mixture is bubbly, stirring constantly. Gradually add milk and egg. Cook until mixture boils and thickens, stirring constantly. Stir in corn and cook until thoroughly heated. Sprinkle with bread crumbs.
Place in a roasting pan the pot roast. Do not salt. Spread over the meat the soup, undiluted. Sprinkle with onion soup mix. Cover and bake in a 300° oven for 3 hours. This makes lots of delicious gravy.
Lay out chicken breasts in baking pan. Salt and pepper. Mix remaining ingredients and pour over chicken. (May add Cheddar cheese on top.) Bake 1 hour at 350°, uncovered. Serve with rice.
Mix together sugar, shortening and eggs. Stir in buttermilk, mashed bananas and flour. Stir in soda and fold in nuts. Bake in loaf pan 1 hour at 350°.
Mix all ingredients together. Cover with foil and bake at 350° approximately 20 to 25 minutes, or until bubbly. Serve warm with crackers or corn chips.
Brown hamburger, onion and celery. Season. Mix all together. Bake 20 minutes at 350°. Serves 12.
Flour and brown steaks. Preheat oven to 350°. Put steaks in baking pan. Make gravy in skillet where steaks were fried.
In a 4 1/2-quart pot, boil macaroni with oil until tender. Grate cheese. Strain macaroni; rinse with cold water. Put back in pot on low-medium. Add cheese and sauce. Stir until cheese has melted. Add Lawry's to taste.
Many years ago with three children, twins 1 year, Chris not yet three, my favorite time to get away from it all was to take a bath. I planned on it all day and looked forward to nap time. This was the way it turned out everytime for what seemed like years.
Fry bacon and drain. Add hamburg and onions and brown. Combine catsup, salt, sugars, dry mustard and vinegar. Add to preceding ingredients. Add beans. Place in casserole. Bake at 350° for 40 minutes. Freezes well.
Slightly butter a 1 1/2 quart baking dish. Stir eggs and blend in sugar, salt, vanilla and spices. Add milk slowly to bread cubes; add to mixture, stirring slowly. Add chopped apples, raisins or desired fruit. Dot with butter. Set in pan of hot water. Bake at 350° for about an hour.