HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine. Mix with sour cream, onion, pepper and soup. Grease a 9 x 13-inch pan. Spread frozen potatoes in pan; pour margarine mixture over top of potatoes. Layer the cheese over that, then cover with crushed corn flakes. Bake for 45 to 60 minutes at 350°, until cheese bubbles.
Spread cookie dough on pizza pan. Bake using directions on package. Let cool. Mix cream cheese and whipped cream together. Spread desired amount on cooled cookie dough. Place fruit on top of cream cheese and whipped cream. Serve immediately.
Cream butter and shortening with sugar. Add eggs, one at a time, beating well after each one. Sift flour, salt and baking powder together, then alternate flour and milk until gone. Make sure mixture is creamy. Add all 5 flavors, then mix well. Pour into cake pan, all but about 5 or 6 muffins. Bake at 350° for about 40 to 45 minutes, or until middle is done.
Chop cookies in a blender 3 or 4 at a time and set aside. Mix butter, powdered sugar and cream cheese and set aside. Mix pudding and milk and Cool Whip. Combine butter mixture with pudding mixture. Layer 1/3 of the cookies and 1/2 pie filling, then 1/3 cookies and 1/2 filling. Top with rest of the cookies. Put into freezer overnight. Add silk flowers or gummie worms.
Cut cauliflower in bite size pieces; slice radishes and chop onions. Combine all vegetables and add dressing.
Grease pan. Mix pineapple, blueberries, sugar (3/4 cup), cake mix, margarine and pecans. Cook in 350° oven for 45 minutes. Sprinkle 1/4 cup sugar on top of cake.
Grease pie plate and bake at 400°. The Bisquick makes the crust.
Mix dry ingredients in a large bowl. In a small bowl, beat egg, milk, oil and vanilla. Add carrots, zucchini, pecans and raisins to liquid mixture. Mix. Then, add all to dry ingredients. Blend together until all ingredients evenly moistened. Bake at 350° for 35 to 40 minutes.
Combine all ingredients except sauce in large bowl and mix well. Shape into 1 inch balls; cover and refrigerate or freeze until ready to bake. Preheat oven to 350°. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with Mustard Sauce. Makes 70 appetizers.
Mix dry ingredients together. Add remainder and mix well. Bake in greased loaf pan 1 hour at 325°.
Mix the first 4 ingredients together in medium mixing bowl. Dip bread in the mixture. Preheat skillet with small amount of butter at a time. Makes about 8 to 10 slices.
Cream oleo and shortening; add brown sugar, eggs, sugar and vanilla. Sift and add flour; add oatmeal, chocolate chips, pecans, Rice Krispies and coconut. Using 1/4 cup per cookie or ice cream scoop, put on ungreased cookie sheet, 6 to a sheet. For crunchy and hard cookies, cook 15 minutes at 450°. For soft and chewy cookies, cook 6 to 7 minutes at 425° and let cool 5 minutes before removing from sheet. Makes 30 to 40 cookies.
Mix all ingredients together in casserole. Bake at 350° for 35 minutes or until golden brown. Very easy to prepare and very good!
Bake at 350° in layers for 25 to 30 minutes or maybe a little longer (three 9-inch layer pans) or at 325° for 1 hour and 10 minutes for a tube pan. The time for a 9 x 13-inch pan is 45 to 60 minutes.
Cook chicken and spaghetti. Mix all ingredients together in crock-pot for 2 or 3 hours to warm.
In medium saucepan, cook carrots in boiling water until tender (7 to 9 minutes). Add scallions; cook 2 minutes. Drain well. Stir in margarine, honey and salt; heat thoroughly. Makes 8 (1/2 cup) servings.
Combine peanut butter and granulated sugar in a large bowl. Stir in brown sugar until creamy with no lumps. Add eggs, then margarine, to the peanut butter mixture. In another bowl, combine flour, salt and baking powder. Gradually add flour mixture to the peanut butter mixture, stirring until dough is thick. Drop dough onto greased cookie sheet. Cook for 10 minutes at 375°. Makes 4 dozen.
Mix together. Pour into a pan and sprinkle with brown sugar and chopped nuts if desired. Bake in a greased and floured 9 x 13 pan at 350° for 40 minutes.
Combine flour, sugar, baking soda, baking powder and salt. Cut in shortening. Dissolve yeast in warm water. Stir buttermilk and yeast mixture into dry ingredients. Form into walnut-size balls. Bake at 400 degrees for 12 minutes.
Combine soup, mayonnaise, lemon juice, Worcestershire sauce, mushrooms, garlic, onion and parsley. Add crab. Place in a buttered baking dish. Melt oleo and toss with corn flakes. Sprinkle over crab mixture. Bake at 350° for 30 minutes. Serves 6.
Melt the baking chocolate over simmering water, and add to the butter and sugar, creamed well. Add buttermilk and flour which has been sifted with the baking soda, baking powder and salt alternately, then add the well beaten egg yolks and the egg white, stiffly whipped, and lastly the vanilla. Pour into three well-greased and floured 9-inch pans. Bake in moderate oven (350°) for 30 to 35 minutes. Put together with Chocolate Butter Filling.
Measure 1 3/4 cups flour into large mixing bowl. Stir in sugar, salt and yeast. Heat milk, water and shortening until warm (120° to 130°). Pour in flour mixture and add eggs and beat with electric mixer at low speed for 1/2 minute. Continue beating for 3 minutes more at high speed and stir in remainder of flour. Dough will be soft and rather sticky. Knead about 3 minutes. Let rest 20 minutes, then shape as desired. Let rise in	warm place from 40 to 60 minutes and bake until golden brown. Time and temperature will vary according to the roll made. Remove from pans and cool on racks.
Preheat oven to 350°. Cook ground beef with garlic and salt until brown. Stir soups into meat.
Put roast in roasting pan that 1/2 covers roast. Bake at 425° for 1 hour. Mix soup on stove top until smooth. Add soup to roast and carrots. Reduce to 375°. Bake about 30 minutes and then add potatoes and onions.
In a 1-cup glass measuring cup combine barbecue sauce, honey and orange juice; stir to mix. Rinse drumsticks; pat dry with paper towel. Place in microwave dish (12 x 7 1/2 x 2-inch). Brush chicken with sauce; cover with waxed paper. Microcook on High for 5 minutes. Turn dish; brush with sauce. Cook 5 to 10 minutes longer or until no longer pink. Cook any remaining sauce on High for 30 seconds to 1 minute. Carefully spoon over chicken.
Pour soup into buttered oblong baking dish. Arrange boned chicken and soup; place biscuits on top. Bake at 375° for 20 minutes.
Mix together well the first 5 ingredients. Sift together white flour, baking powder, cinnamon, ginger, cloves, salt and soda. Add to sifted ingredients the wheat flour, wheat germ, bran and pecans. Add the flour mixture to zucchini mixture. Bake in 2 loaf pans for 1 hour at 325°.
Spread softened cream cheese on round plate with a rim. Cover with 3/4 bottle of chili sauce. Sprinkle with crab meat. Serve with Triscuits crackers.
Combine first 4 ingredients in boiler and slowly bring just to a boil. Remove from heat and add vanilla. Have ready in large bowl the oatmeal, chocolate chips and nuts. Pour the hot mixture over it and stir well. Drop from teaspoon onto wax paper and allow to cool. Makes about 6 dozen.
Combine first 3 ingredients; bring to boil and keep boiling until temperature on candy thermometer reaches 300°. Remove from heat and add oil and food coloring. Pour onto cookie sheet; let set until hard and cool. Break into pieces with knife and dip into powdered sugar.
Shape into size of marbles and cook in microwave 7 or 8 minutes. Place meat balls in sauce made of 1 bottle chili sauce and 1 can jellied cranberry sauce. Serve hot on toothpicks.
Cook the Minute rice and water in saucepan as directed on the Minute rice box. Beat eggs until foamy, add sugar, fruit cocktail and juice to vanilla and evaporated milk. Mix in the Minute rice. Put in large greased casserole dish. Bake, covered, at 400° for 30 minutes. Then bake at 350°, uncovered, for 1 hour.
Wash and cut up squash. Boil until tender; drain thoroughly and then mash. Add all ingredients except 1/2 of butter to squash. Melt remaining butter.
Boil carrots in salted water, to which sugar has been added, until tender. Drain and put through a food mill or grate in a fairly fine grater. Stir in cream cheese and grated onion and season to taste. Pour into large greased casserole. Arrange pecan halves on top. Bake at 350° for 45 minutes to 1 hour. Serves 12.
Soak 2 breakfastcupfuls small white beans in cold water for 24 hours. Put into a stew-jar with 3 ounces of diced fat bacon and 1 pound sliced carrots. Mix thoroughly 1 level teaspoonful dry mustard and 1 tablespoonful golden syrup with enough hot water to make 1/2 pint. Pour over beans and add enough water to cover. Put on lid and bake in moderate oven for 2 to 2 1/2 hours. For the last half hour, remove the lid and bring some of the bits of bacon to the top to brown off. Delicious! (GR)
Cook chicken breasts until done; cool and cut into bite size pieces. Mix remaining ingredients together in a large bowl. Layer cut up chicken in a large Pyrex dish; pour soup mixture and drained Veg-All over chicken.
Mix all ingredients and pour in a 9-inch unbaked pie shell. Bake 45 minutes at 350°.
Cook cabbage in boiling salt water until tender. Turn off heat and let stand 1 minute; then drain. Fry bacon until crisp. Cook onion in bacon grease until tender. Mix all ingredients, reserving 4 slices of bacon. Pour into baking dish. Crumble and sprinkle remaining bacon on top. Bake 30 to 40 minutes at 350°.
In a 3-quart saucepan, heat corn oil over medium heat. Add onion, garlic and parsley. Cook, stirring 1 minute.
Beat eggs well; add sugar and salt. Add butter to milk. Add this to the first mixture, then add yeast liquid also. Beat in the flour, one cup at a time, until stiff enough to handle. Put on board, adding flour to make a dough that will knead well.
Peel casings off sausage; cook in skillet over medium heat. When cooked, drain and crumble into small pieces. Add tomatoes to skillet with sausage; mix well. Add cream; cook over medium heat until sauce thickens.
Mix together milk and Cool Whip. Add lemonade and mix well. Pour into pie shells. Refrigerate about 1 hour before serving.
Preheat oven to 375°. Prepare brownie mix according to package directions. Place parchment paper on 15-inch baking stone. Pour brownie mixture on paper and spread into a 14-inch circle. (Do not bake without parchment paper or batter will run off stone while baking.) Bake 15 to 20 minutes or until set. Cool to room temperature.
In small nonmetal bowl, blend together; let set 1 to 2 hours. Keeps for 5 days.
Cut wing tips off at joint and discard; cut each wing in half at joint. On rack in broiler pan, arrange wings. Broil 6-inches from heat for 25 minutes or until browned, turning occasionally. Transfer to serving dish.
Combine first 4 ingredients. Beat well. Add oats and flour. Stir well. Add remainder. Spread evenly in 8 x 8 x 2-inch pan, greased. Bake 25 to 30 minutes in 350° oven. Cool and cut into squares.
Beat eggs, salt, paprika and dry mustard in top of double boiler. Gradually add lemon juice and milk, stirring constantly. Cook until thick, at least 3 minutes. Remove from heat and stir in oil. Pour into jar, cover and refrigerate. Stir before serving. Makes 1 c. 1 Tbsp = 20 calories.
Combine the first 5 ingredients. Use greased 13 x 9-inch pan. Put 4 noodles in bottom of pan. Spread half of beef mixture over them. Place another 4 noodles on top and spread remaining half of beef mixture over top. Looks like a lot of liquid but it will be alright. Seal tightly with foil and bake at 350° for 1 1/2 hours or until noodles are tender.
Cut round steak into serving size pieces. Dredge in flour and brown in a large skillet. Mix soup and water and pour over steak. Cover and cook over medium heat for 30 minutes or until tender.
Heat oven to 350°. Grease 12-inch pizza pan. Press cookie dough into bottom of pan. Bake for 13 to 16 minutes or until light golden brown. Remove from oven. Sprinkle evenly with nuts, marshmallows and chocolate chips. Drizzle with caramel sauce. Bake an additional 5 to 10 minutes. Cool completely. Cut into wedges, 16 servings. Can use jimmies or anything else for a favorite topping.
Boil noodles in salted water for 20 minutes. Place layer of noodles in casserole, cover with half the raw sauerkraut, then the layer of Eckrich smoked sausage cut in 1/2-inch slices. Repeat. Add 1 cup of water and bake with cover on in 350° oven for 45-60 minutes.
Put raisins and water in a saucepan. Cover and bring to a boil. Reduce heat to low and allow to steam for 5 minutes. Drain raisins; retain 1/2 cup liquid. Immediately put baking soda into liquid. (This will cause bubbling action, so be sure to use 1 cup measure.)
Combine vegetables and set aside. Combine remaining ingredients until sugar dissolves. Mix all together and toss well. Chill thoroughly before serving. (Best if chilled overnight.)
Layer all ingredients in a 4-quart Corning Ware dish, starting with asparagus. Bake uncovered at 350° until bubbly and melted, approximately 30 minutes.
Brown the meat, then bake 1 1/2 hours or until done. Add soup and mix together. Serve by pouring meat on noodles.
Place drummettes in a 13 x 9-inch baking pan. Pour dressing over completely. Bake, uncovered, at 350° turning often. Finished when browned.
Mix all ingredients. Add skim milk if needed for consistency. Makes 2 cups. Has 15 calories per tablespoon.
Combine first three ingredients in a saucepan; bring to a simmer. Discard cloves. Stir in hot sauce and Worcestershire sauce. Pour into mugs. Garnish with celery sticks, if desired.
Combine sugar, salt and flour. Arrange half of the fruit in pie shell. Sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar. Dot with butter. Put on full top crust or lattice crust. Sprinkle top crust with sugar. Bake at 400° for 40 to 50 minutes or until rhubarb is done and crust is browned.
Make cake according to package directions and bake. While cake bakes, combine pineapple and sugar. Bring to a boil and cook 2 minutes. When cake is done, remove from oven. Puncture holes all over cake with fork. Pour pineapple mixture over cake while hot. Let cake cool. Make pudding and spread over cooled cake. Frost with whipped topping.
In a large kettle, place fish and enough water to cover. Cook 10 minutes. Remove fish and break into bite size pieces. Measure liquid and add enough to make 4 cups.
Combine the first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk. Heat thoroughly. Makes 2 1/2 quarts. Garnish with shredded Cheddar cheese, diced, cooked ham or bacon.
In large pan, add tomatoes. Break up a little; rinse can with 1/2 cup water. Add sauce; rinse can with water. Break up meat with your fingers, adding to the liquids, then the vegetables and bay leaf. Cook until vegetables are tender. Add frozen vegetables. Cook until they are tender. Add water, if you need liquid. Cook small noodles or small shells.
Preheat oven to 350°. Beat all ingredients together and pour into pie crust. Bake for 50 minutes to 1 hour.
Mix meat and vegetables with French dressing. Let stand for 1 hour. Add pickles, eggs and mayonnaise. Chill.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in morsels and nuts. Pour into pie shell. Bake 1 hour.
Combine soup and butter. Add remaining ingredients and mix with frozen potatoes. Place in a greased 8 x 8-inch pan. Cover and refrigerate overnight. Next day, top with bread crumbs and paprika. Bake uncovered at 350° for 45 to 60 minutes.
Cook vermicelli according to package directions. Drain well. Set aside. Meanwhile, in large skillet cook turkey sausage, mushrooms, onions and garlic until sausage is no longer pink and onion is tender. Drain fat, if necessary. Stir in undrained tomatoes, tomato paste, Italian seasoning and crushed red pepper. Spray 9-inch quiche dish with nonstick spray. Place half the cooked vermicelli in bottom of dish. Top with half of Mozzarella cheese and half of sausage mixture. Repeat layers. Cover dish loosely with foil. Bake in 350° oven for 25 to 30 minutes or until heated through. Top with Parmesan. Let stand 10 minutes. Cut into wedges to serve. Serves 6.
Grease a Bundt pan and coat with sugar. Mix ingredients in order given. Pour batter into pan and bake at 325° for 1 hour. Cool for 10 minutes.
Combine beef, seasonings, chestnuts and milk; form into meatballs. Roll in flour and cook in frying pan in butter over medium heat, turning until all sides are brown and cooked through.
Trim tops of beets down to within 1 inch of beet; do not cut into beet or the color will "bleed" during cooking. Clean. Cook in boiling water to cover until tender. Drain and cover with cold water. Slip skins and trim off tops and roots. Slice, if large.
Rinse and drain frozen broccoli under cold water. Mix hamburger, eggs, bread crumbs, catsup, milk, 1/2 teaspoon salt, pepper and oregano. Pat hamburger mixture into rectangle, 12 x 10-inch, on a piece of aluminum foil, 18 x 15-inches. Arrange broccoli on mixture to within 1/2 inch of edges. Sprinkle 1 teaspoon salt. Arrange ham on broccoli. Roll up carefully beginning at the 10-inch side using foil to lift. Press edges and ends of roll to seal. Place on rack in shallow roasting pan. Cook, uncovered, in 350° oven for 1 1/4 hours. Overlap cheese on top; cook until melted, about 1 minute. Center of meat loaf roll may be slightly pink due to ham.
Beat eggs, sugar, milk, vanilla and shortening. Work in flour like you would for biscuit dough. Knead and roll out on floured surface. Cut out and bake on cookie sheet for 15 to 20 minutes at 375°. Yields 2 dozen cakes.
In a large plastic bag on non-aluminum baking dish, combine onion and soup mix with olive oil and lemon juice. Add chicken, turning to coat evenly. Marinate in refrigerator 2 hours. Preheat oven to 350°. Remove chicken and marinade mixture to a 13 x 9-inch baking/roasting pan or leave in baking dish. Bake chicken, uncovered, basting occasionally, 40 minutes or until done.
Mix all ingredients 1 to 2 minutes. Pour into 2 large, lightly greased loaf pans. Bake 1 hour at 350° or until toothpick comes out clean. Top will crack.
Brown onions and celery in pan (use oil). Remove and add hamburger and sweet pepper. Brown them, then put all ingredients together. Add catsup. Let cook through. Add piccalilli, sugar, salt and pepper. Simmer for about 15 to 20 minutes.
Mix all all above ingredients together and pour into a 9 x 9 baking dish. Cook at 400 degrees for 30 - 40 minutes; until top is golden in color.
Boil chicken in salted water until tender. Bake corn bread according to directions on back of Martha White self-rising corn meal, using 4 eggs instead of one. Cook bread. When bread is cool, crumble bread in large bowl or pan. Crumble the Ritz crackers in with bread. Chop onion and add in.
Butter bottom and sides of 8 x 8-inch pan. Mix all ingredients together. Bake at 375° for 15 minutes, then bake at 350° for 45 minutes.
Combine flour, sugar and salt in top of double boiler. Add water and egg yolks; place over hot water and cook about 10 minutes, stirring constantly. Remove from fire. Add lemon juice and rind. Cool. Pour into baked pie shell.
Grate cheese. Add mayonnaise and nuts. Mix together real good. Make into molds or into a ball. Chill overnight in refrigerator. Serve with strawberry jam and Ritz crackers.
Mix milk, oil and egg. Add other ingredients. Pour into sprayed or greased muffin pans. Cook at 350° until lightly browned.
Cover chicken with water. Add broth. Bring to boil, then reduce to medium heat. Add diced celery, onions and garlic. Add salt, pepper, Accent and poultry seasoning to taste. Cook all ingredients for 1 hour. Then bring to another boil and drop tortilla strips into pot, then simmer for 10 minutes while stirring with a fork to keep dumplings from sticking. Serves 4 to 5 people.
*Filler can be anything like nuts, candied cherries, citron or raisins in any combination up to 4 cups. Try experimenting with exotic ingredients like dried fruits and fruit peels.
Brown meat and onion; drain. Stir in sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased 13 x 9-inch pan. Top with cheese slices.
Mix. Spray griddle or waffle iron with Pam. Heat and spoon on mixture. Pecans or blueberries may be added. Serves 4.
Mix together pineapple, cherries, juice, sugar, cornstarch and salt, cook until thick. Add beaten yolks and cook 2 minutes longer. Pour over crust. Beat egg whites and add 1/4 sugar and spread over square. Sprinkle with coconut. Brown in a 400° oven.
Brown beef in 3-quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling.
Flour on both sides and brown in oil in hot skillet on top of stove. After browning, put roast into roaster and cover with cream of mushroom soup and dry onion soup mix. Salt and pepper to taste and cover tightly. Bake at 350° approximately 30 minutes per pound. If desired, potatoes and carrots can be added to the roast the last hour of baking. Do not add water at any time. It makes its own gravy if kept tightly covered.
Set up can of pumpkin as for pie. Sprinkle with yellow cake mix. Melt butter. Pour on top of cake mix. Sprinkle nuts on top. Use a 9 x 13-inch pan. Bake in a preheated 350° oven until done. Tastes like pumpkin pie. Serve with whipped cream, ice cream, etc.
Mix together sugar and cornstarch in large saucepan. Stir in water and add rhubarb. Cook mixture over medium-high heat, stirring occasionally, just until rhubarb is tender and mixture is thickened and bubbly. Boil for 1 minute. Remove from heat; stir in strawberry gelatin until dissolved. Refrigerate, stirring often, until mixture mounds when dropped from spoon. Stir in strawberries.
Combine all ingredients and heat to boiling. Pour over ribs, etc. Keeps in refrigerator for weeks.
Mix dates, water and 1/4 cup sugar and boil 5 minutes. Remove from heat and add walnut meats. Cool; cream butter and add brown sugar and 1/2 cup white sugar. Blend well. Add 1 well beaten egg and flour sifted with soda and salt. Turn out on floured board and roll 1/4-inch thick. Spread the dough with the cold mixture. Roll up like a jelly roll and wrap in waxed paper. Let stand overnight and chill. Slice and bake for about 12 minutes.
Dip chicken in egg and then flour. In skillet, melt butter and brown chicken for 4 minutes, turning once. Stir in Golden Herb with Lemon soup mix blended with water; arrange lemon on chicken. Bring to a boil. Simmer, covered, 10 minutes or until chicken is done. Makes 4 servings. Serve with Lipton Golden Saute Chicken Broccoli angel hair pasta.
Mix everything together except Doritos and dressing. Just before you eat, add Doritos and dressing and toss well.
Cream margarine or butter and sugar together. Add eggs, one at a time, mixing after each addition. Sift the flour and baking powder together. Add to the butter, sugar and egg mixture in four or five batches. Stir in the sour cream and vanilla. Pour into greased and floured tube pan. Bake 1 hour and 15 minutes in a 350° oven. Do not overcook. Cake should be moist. Cool cake in pan for 20 minutes. Then remove and wrap in foil for 24 hours. Freezes well.
Saute onion in 1/2 tablespoon of butter. Add all ingredients, except crackers. Mix well. Put in casserole dish. Top with cracker crumbs. Cook at 400° in oven until bubbles in middle, about 30 to 40 minutes.
Mix flour with cornstarch and sugar in a bowl. Blend in butter to form a soft dough. Cover and chill until dough is firm. Shape into balls. Roll in coconut and place on ungreased baking sheet. Bake at 300° for 20 to 25 minutes or until lightly brown. Makes about 3 dozen.
Mix cinnamon red hots, sugar and boiling water in pan. Bring to a boil and stir until red hots are dissolved. Add cherry gelatin and 1 cup cold water. Chill until partially set. Add apple, orange and nuts and chill until set firm.
Shred cabbage and onions. Place in a large bowl. Crush noodles and add to cabbage. Mix seasoning package from noodles with the oil, vinegar, and Sweet N Low. Mix well. Roast almonds and sesame seeds. Mix together and add to cabbage. Pour oil mixture over cabbage when ready to eat.