HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion, 1/2 tablespoon butter and pepper. Turn into 1-quart casserole. Combine 1/4 cup crumbs and remaining butter. Sprinkle over vegetable mixture. Bake, uncovered, 35 to 40 minutes in 350° oven. Serves about 6.
Heat all ingredients to boiling. Reduce heat and simmer for 20 minutes. Remove cinnamon sticks and orange slices. Serve. Yields 1 gallon.
Melt butter in a saucepan over low heat; blend in flour. Add sour cream and seasonings. Cook over low heat for 10 minutes. Do not boil.
Dissolve jello with 2 cups boiling water. Add blueberry pie filling and crushed pineapple. Mix well. Place in a 9 x 13-inch pan. Chill.
Combine cocoa, sugar, cornstarch and salt in medium saucepan and blend until smooth. Cook and stir over medium heat until mixture boils. Boil and stir 3 minutes. Remove from heat and blend in butter and vanilla. Pour into pie shell and press plastic wrap onto surface. Chill 3 to 4 hours. Serve with sweetened whipped cream.
Remove flavor package from noodles, set aside. Crush noodles by hand. Place dry noodles in bottom of large bowl. Top with slaw mix. Sprinkle with nuts and onions. Mix flavor packages from noodles, sugar, oil and vinegar, and pour mixture over slaw. Cover and chill 24 hours (need to let the noodles absorb dressing and get soft). Toss well before serving.
Boil, debone and cut up chicken. Lay chicken in bottom of a 9 x 13-inch pan. Mix Veg-All, soup, cheese and broth. Pour over chicken. Melt margarine. Add flour and milk. Beat with wire whisk. Pour slowly over chicken. Bake at 350° for 50 minutes or until light brown.
Combine sugar, flour and baking powder in a large bowl. Cut in butter with pastry blender. Add raisins. In a separate bowl, combine milk, 1 egg and vanilla. Blend with a whisk. Quickly add liquids to dry and blend with wooden spoon. Knead for 1 minute on floured board. Roll out. Cut into 3-inch squares. Place 2 squares together on top of each other on baking tray. Makes about 12 Tea Biscuits. Brush biscuits with beaten egg, then bake for about 15 minutes at 400°.
Grease two (9-inch) round layer cake pans. Prepare brownie mix as package directs for cake-like brownies. Pour into pans. Bake at 350° for 20 minutes. In a large bowl mix sweetened condensed milk and water. Beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place one brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Add second layer and remainder of pudding mixture and strawberries. Refrigerate leftovers.
Mix meal, flour, baking powder and eggs. Add milk, stirring until well blended. Add melted bacon fat. Drop by teaspoons into boiling broth. Cover tightly and cook over low heat for 15 minutes.
Cream shortening and sugar. Add eggs and vanilla. Sift flour and salt. Add oats. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 25 to 30 minutes. Frost with powdered sugar and milk icing while hot. Cool and cut into bars.
Cream butter and sugar. Add syrup, eggs, salt and vanilla; mix thoroughly. Add pecans. Pour into unbaked pie shells. Bake 5 minutes at 450°, then reduce heat to 350° until firm.
Dissolve jello in hot water. Chill until slightly thickened. Add apples, celery, salt and lemon juice. Pour into 2-quart ring and mold. Chill until firm.
Preheat oven to 350°. Let cookie dough soften and spread onto a large pizza pan or cookie sheet. Bake, according to directions on the cookie package, 10 minutes at 350° or until lightly browned. Let cool.
Combine all ingredients. Form into four balls and flatten into patties. Broil, grill or panfry until done. Yield: 4 servings.
Melt butter in Dutch oven or large frypan. Stir in flour gradually; add half and half and stir until thickened. Add Parmesan cheese. Cook and stir until smooth. Fold in seafood. Heat 3 minutes; stir occasionally. Toss pasta with sauce or spoon on top. Sprinkle with parsley.
Add all ingredients, stirring thoroughly, and adding more or less milk as needed. Fry on a hot greased griddle. Serve with Brown Sugar Syrup.
Coat chicken breasts with a mixture of flour, salt and pepper. Shake off and reserve excess flour. Heat 2 tablespoons oil in skillet. Brown chicken on both sides; remove. Add remaining oil, mushrooms and onion. Saute until onion is tender. Stir in reserved flour; mix in wine. Return to skillet with parsley. Simmer 25 minutes. Serves 4.
Cream shortening and sugar; add egg and milk. Add flour sifted with salt and baking powder. Add corn meal, stirring only enough to mix. Fill greased muffin pans two-thirds full; bake in hot oven (425°) for 25 minutes. Makes 1 dozen. May use nonstick cooking spray (Pam) to grease muffin tin, if preferred.
Cook first 4 ingredients in a double boiler, stirring until it thickens. Cover and cook 10 more minutes, stirring occasionally. Add egg yolks, margarine and vanilla; stir well. Pour into an already baked pie crust in 8 or 9-inch pan.
Brown hamburger meat and onion. Add seasonings; drain. Add soups, milk, green chilies and sauce. Cook over low heat. Cover bottom of casserole dish with crushed chips. Pour half of mixture over chips. Top with chips and half of cheese. Pour remaining mixture. Top with chips and cheese. Bake at 350° until brown.
Melt butter and marshmallows. Remove from heat and stir in Rice Krispies. Press in sides and bottom of a 10-inch pie tin. Fill with ice cream and pour strawberries on top. Put in freezer and freeze. About 10 minutes before you serve dessert, remove from the freezer. Return unused portion to freezer.
Combine all ingredients (except muffins) and spread mixture onto muffin halves. Cut each muffin into 6 triangles. Bake 15 minutes at 350° or wrap well and freeze for later use.
Mix ingredients together. Pour into unbaked pie crust. Bake at 400° for 1 hour.
Salt and pepper chicken and roll in cornstarch, then in beaten eggs. Brown chicken in frypan until golden brown. Place in baking pan. Combine remaining ingredients to make sauce and pour over chicken pieces. Bake in 350° oven for 35 to 45 minutes, turning occasionally.
Cream the sugar and shortening. Add eggs, water and pumpkin. Mix well. Sift dry ingredients. Add to pumpkin mixture, just enough to mix well. Add dates, raisins and nuts. Bake in floured and greased loaf pans at 350° for 1 hour. Test with a toothpick in center of loaf. If it comes out clean with no dough clinging to it, the bread is done. Otherwise bake until done. Check often.
Mix flour and sugar. Add boiling water, then milk. Mix and cook until thick and smooth. Beat egg yolks; gradually add with butter, juice and rind to cooked mixture. Continue to cook slowly until thick and mixture drops from spoon in sheets.
Lightly beat together egg, mustard and salt in a shallow dish. Put potato flakes in another shallow dish. Dip fish fillets in egg mixture, then roll in potato flakes to coat. Heat oil in large skillet. Fry fish for 3 to 4 minutes on each side, until it is golden brown and flakes easily with a fork.
Blend juice and sugar together. Add the cream and food coloring. Pour into freezer tray and quick freeze for at least 3 hours. Do not stir. May use other flavors or even add fruits to this. Nuts or marshmallows can also be added for special changes.
Chop apples into bite size pieces to fill a glass pie pan. Sprinkle cut apples with cinnamon. Melt butter in pan over low heat. Add peanut butter and sugar. Heat until melted. Add oats and stir until all oats are coated. Spread evenly over apples to form a crust. Bake at 350° for 40 minutes or until apples are soft.
In large skillet, cook and stir carrots and onion in shortening until onion is tender. Add water to pineapple syrup to make 1 1/2 cups of liquid. Stir in cornstarch and soy sauce. Add to vegetables and pop in the 2 bouillon cubes. Cook, stirring constantly, until mixture thickens and boils. Let boil for 1 minute, stirring constantly. Add chicken and pineapple. Reduce heat. Cover and simmer for 10 minutes. Serve over hot cooked rice. Any other cubed meat may be substituted. Pork is great!
Combine all ingredients in blender. Whirl until smooth. Refrigerate until time to serve.
Empty cake mix into bowl. Add remaining ingredients and beat until blended. Drop by teaspoons onto greased baking sheets. Bake in a 375° oven for 10 to 12 minutes. Makes about 4 dozen. Store in airtight container.
In a skillet or 2-quart saucepan with lid, combine margarine and almonds. Saute on high heat until slightly brown. Add water, rice, onion soup mix, parsley, salt and pepper. Bring mixture to a boil, stirring frequently. Cover tightly with lid, making sure no steam is escaping from the top. Reduce heat to simmer and continue cooking for 20 minutes or until all water is absorbed. Leave covered while cooking.
Combine first 4 ingredients. Blend in 1/2 cup milk. Add 5 cups very warm milk; bring to boil. Boil 3 minutes, stirring constantly. Add 1 cup mixture to beaten egg yolks. Return to hot mixture. Boil 1 minute. Add oleo or butter and vanilla. Cool slightly. Pour into 2 large pie shells or three 8-inch shells. Cover with meringue. Bake for 12 minutes at 475°.
Mix all ingredients together and spread on buns. (The 4 buns make 8 halves.) Put under broiler until done.
Combine ingredients. Bake covered in greased casserole in moderate 350° oven for 20 minutes. Serves 4.
Combine powdered sugar, milk, butter and salt in a 5-quart saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil for 5 minutes. Remove from heat. Add chocolate chips and Marshmallow Creme. Beat until chocolate has melted and begins to thicken. Add vanilla; mix well. Pour into greased 17 x 11-inch pan. Let cool. Makes 3 pounds.
Place chocolate, Eagle Brand milk and butter in pan; cook about 4 minutes, stirring all the time. Have dry unsalted peanuts and marshmallows in large bowl. Pour chocolate over and stir until mixed. Pour into 13 x 9-inch pan greased with butter. Chill for 2 hours before serving.
Soften yogurt or ice cream for 20 minutes on counter. Spoon half of yogurt/ice cream into crust.
Remove seeds from pumpkin. Separate seeds from strings. Soak in salt water for one hour. Drain. Spread pumpkin seeds in jelly roll pan. Salt lightly. Bake for 25 minutes in 350° oven.
Mix brown and white sugars and Milnot until moistened. Add vinegar and cook until soft ball in water test. Add butter and vanilla. Beat with mixer until thickened. Put in greased 9 x 3 x 11-inch pan. Cool. Yields 2 1/2 to 3 pounds.
Mix ingredients well. Pour into a greased and lightly floured pan. Bake at 350° for 1 1/2 hours to 2 hours. Careful, doesn't always take this long.
Combine ingredients. Put chicken pieces on top of 1 cup of rice and cover with sauce. Cover with one package of Lipton onion soup mix.
Add sugar to warm, melted shortening. Beat in eggs. Mix cereal, flour and salt together and add to first mixture. Measure baking soda into buttermilk and add to mixture. Grease and flour (or line) muffin tins. Bake at 400° for 20 minutes. Cover and store up to 6 weeks in the refrigerator.
Soak 1 cup cracked wheat in 3 cups hot water and set aside. Mix onion, salt, pepper and spices with ground beef. Drain excess water off cracked wheat. Add cracked wheat to meat mixture and mix well. Grease a 9 x 13-inch cake pan. Press mixture into pan. Dip a sharp knife into cool water and cut into diamond shape pieces. In three different places, make holes with a spoon and pour a little oil in each hole. Bake at 350° for 45 minutes. You can use 1/2 lamb and 1/2 beef or you could use all lamb, if you'd like.
Prepare rice according to directions. Pour cooked rice into large casserole dish. Cook ground beef; drain off grease and add to rice. Pour in can of tomato sauce; mix well. Add corn and mix well. Add onions and oregano; mix well. Finally, add pepper and stewed tomatoes; mix in well. Place lid on top. Bake for 30 minutes at 325° or in microwave 15 minutes on High.
Bring all of the ingredients to a boil. Simmer 10 to 12 minutes together. Drain vegetables. Pour sauce over and toss lightly.
In large bowl, toss together black-eyed peas, tomatoes, zucchini, green beans, corn and onion. In a shaker jar, measure vinegar, oil, cilantro, sugar and cumin. Cover and shake well. Pour over salad and toss to combine. Cover and chill 2 to 24 hours.
Make crust for double crust pie with 2 cups flour. Cut in shortening. Add salt and ice water to make a pastry that clings together. Divide into halves. Roll out one half on lightly floured board. Line a 9-inch pie pan.
Mix dry ingredients in bowl. Make holes in ingredients; add oil, vanilla and vinegar to each hole. Pour water over all. Beat well; pour into cake pan. Bake at 350° for 35 to 40 minutes.
Cook potatoes and onion until done in a large pot. Turn heat down very low so it will no longer boil. Just simmer. Add margarine. In shaker or with whisk, combine milk and flour and add to soup mixture to thicken. Add grated Velveeta cheese; simmer until melted.
Cut avocados and mix well with lemon juice and onion. Add 2 tablespoons Pace picante sauce and mix well.
Grease a 10 x 15-inch pan. Press one package of rolls onto pan. Mix together the cream cheese, sugar, egg yolk, vanilla and lemon juice. Cover the flattened rolls with cream cheese mixture. Press out second package of rolls onto waxed paper. Transfer this thin layer of crescent rolls onto cream cheese layer. Remove waxed paper. Paint with egg white. Sprinkle with sugar and slivered almonds. Bake at 350° for 20 minutes. Cool and serve.
Dissolve yeast in warm water. Add to flour and salt. Mix real good. (You may need to add more water.) Cover with cloth, plastic and blanket. Let raise real high and cut it into 1 1/2 pound balls. Lay on cloth and cover for 30 minutes or more. Then pound down. Preheat oven to 500°. Put into pans. Stretch into round pans. Prick top of bread with fork and glaze with milk. Put in oven until bottom is brown. Then take off pan and put on top rack.
Saute chicken in olive oil. Add and saute for 3 minutes the garlic, cumin and oregano. Remove and reserve chicken. Add the butter to hot pan and saute peppers and onion which you've chopped. Add tomatoes (with juice) and cook on low heat for 1/2 hour. Now, add remaining ingredients and chicken. Cover and simmer over low heat for 1 hour. Stir a few times.
Combine oleo, sugar, wafer crumbs and thawed orange juice. Mix well. Roll into small balls, then into pecans or coconut. Refrigerate until served.
Line a well-greased 15 x 10-inch jelly roll pan with graham crackers, fitted tightly together, with no cracks between. If necessary, break crackers to fit. In saucepan, combine brown sugar and margarine. Bring to a boil and boil 2 minutes, no longer, just to melt sugar. Remove from heat and stir in vanilla and nuts. Bake in preheated 350° oven for 10 minutes, no longer. Confection should be bubbly. Partly cool, then cut in bars. Lift from pan and cool completely on rack. (If you waited too long and cookies are stuck to pan, return to oven just long enough to loosen.) When bars are completely cool, can be stored in tightly covered container or frozen up to a month.
Mix together and boil 5 minutes. Put peppers (removing seed veins with rubber gloves on) in hot jars. Pour hot mixture over them and seal; let sit overnight before moving.
Mix softened cream cheese with chopped watercress, olives or chives. Spread between thin slices of bread with crust trimmed. Cut into thirds.
Melt oleo; stir in sugar and milk. Cook 5 minutes on High. Add chocolate bits, vanilla and nuts. Stir only until melted. Pour in buttered 5 x 11-inch or 9 x 12-inch dish.
Peel and dice eggplant and cook in a little water until very tender. Drain well in a strainer, add other ingredients and mix well. Put 2 tablespoons oil in hot skillet and drop by spoonfuls. Brown one side, turn to brown other side.
Combine beans, squash, garlic and dressing in a non-metal bowl; stir to coat. Cover and refrigerate for several hours to blend. Add tomato and cheese just before serving. Toss lightly.
Boil and mash enough squash to make 2 cups (drained). Season to taste with salt and pepper. Melt butter and add to squash. Crumble and add whole wheat bread to squash. Stir well and turn into greased casserole. Sprinkle grated sharp cheese on top and bake uncovered about 45 minutes in 375° oven.
Bring water, margarine and salt to boil. Remove from heat. Stir in milk and potatoes. Cool slightly. Beat in eggs, Cheddar cheese and pepper until well blended. Turn into well-greased 1-quart casserole. Sprinkle top with Parmesan cheese. Bake in preheated 400° oven 25 to 30 minutes until golden, puffed and set. Serve at once.
Heat butter 4 minutes on High. This will brown and be very hot. Preheat large microwave browning skillet 4 1/2 minutes on High. Add browned butter, spinach and onion. Stir quickly, cover and cook on High 2 minutes or until done. Add lemon juice, salt and pepper.
Combine dry ingredients. Mix in onion. Beat egg with milk; stir in. Drop by small spoonfuls into deep, hot fat. Puppies will float when done. Drain on paper towels.
Layer first 5 ingredients in an 8 or 9-inch square pan, starting with potatoes. Combine remaining ingredients and pour over layers. Bake at 400° for 55 minutes.
Dissolve yeast in warm water. Combine with remaining ingredients and refrigerate overnight. (Rolls should not be expected to rise very much.) Knead and roll out dough. Cover and let rise 1 hour. cut dough in triangles and roll into crescent shapes. Bake at 375° for 15 minutes. (Rolls freeze nicely.)
Sift dry ingredients together.	Mix egg and milk. Add to flour mixture and beat until smooth. Dip bread in mixture and fry until toasty brown. (Wheat bread is very good.)
Place dry ingredients in bowl. Mix completely. Make a well and pour in vanilla, vinegar and oil. Pour cold water over top. Mix well. Pour into 9 x 12-inch greased pan. Bake at 350° for 35 to 40 minutes or until done.
Mix all ingredients. Let set in refrigerator for 1 hour before cutting, then set out 1 hour before baking. Bake at 400° until done, about 30 minutes cooking time.
In a small bowl, beat cream cheese and pineapple together until smooth. Stir in ham and coconut. Cover and refrigerate at least 1 hour before serving. Serve with crackers of your choice. Makes 2 1/4 cups.
Put cinnamon and sugar in small bowl. Roll the quartered biscuit pieces in this mixture. Put into a greased Bundt or tube pan. Boil brown sugar, butter and water for 2 minutes and pour over biscuits. Bake at 350° for 35 minutes or until brown. Let stand for a few minutes before inverting on serving platter. Pinch off to eat and enjoy.
Place pork chops in baking dish. Cover pork chops and bottom of baking dish with Italian dressing. Sprinkle with garlic powder, salt and pepper to taste. To spice it up a little, shake a few drops of Texas Pete or some other hot sauce on each pork chop.
In an 11 x 14-inch dish, spread out 3 or 4 tablespoons of Prego. Cook egg noodles, drain and spread out evenly in dish. Spread out cottage cheese or sour cream, sprinkle on Mozzarella cheese. Brown and drain hamburger and mix with remaining Prego. Spread evenly over top of dish. Bake at 350° for 45 minutes or until evenly heated and bubbly.
Place ice cream and milk in a blender container. Cover and blend until smooth. Makes 2 (8 ounce) servings.
Brown ground beef and drain. Mix the ground beef and soup in a casserole dish. Sprinkle cheese over the mix and top it off with the Tater Tots. Cook at 300° until the Tater Tots are brown and the cheese is melted.
Heat oven to 350°. Grease and flour 2 layer pans, 8 or 9-inches, or oblong pan (13 x 9 1/2 x 2-inches). Beat egg whites until fluffy. Gradually beat in sugar; continue beating until stiff and glossy. Set meringue aside. Measure flour and blend with baking powder, soda and salt. Set aside. Mix together oil, brown sugar and peanut butter. Add this and half the milk to flour mixture. Beat 1 minute. Scrape bottom and sides of bowl often. Add remaining milk and egg yolks. Beat 1 minute. Fold in meringue. Bake layers 30 to 35 minutes, oblong 40 to 45 minutes. Cool and ice cake.
Mix together in 1 1/2-quart Pyrex bowl. Bake 1 hour at 350°.
Combine the first 6 ingredients in a large bowl. Pour over the boiling water; stir in to combine. Dissolve the yeast in the warm water. When batter is cooled to lukewarm, add yeast. Stir in 1 cup whole wheat flour and 4 cups white flour. When dough is stiff enough to handle, turn onto floured board; knead 5 to 10 minutes. Place in a greased bowl; cover and let rise until doubled.
Combine cocoa, sugar, salt, flour and milk. Cook over low heat, stirring constantly. When mixture begins to thicken, carefully and quickly stir in well-beaten egg yolks. Stir until thick. Remove from heat; add butter and vanilla. Pour mixture into pie shell.
Wash squash thoroughly; trim off ends (or peel the squash if it is large). Cut squash in 1-inch slices. Cook in small amount of water until tender. Drain well and mash. Measure enough of squash to equal 2 cups. Combine squash, eggs and butter; stir well and set aside. Combine all dry ingredients in a large bowl; make a well in the center of mixture. Add squash mixture to dry ingredients, stirring just enough to moisten. Spoon into well-greased muffin pans, filling 3/4 full. Bake at 375° for 20 minutes or until wooden pick inserted in center of muffin comes out clean. Makes 1 1/2 dozen.
Mix. Put in 9 x 13 pan. On top of mixture mix 1/2 cup crumbs and 1/2 cup oleo. Cook 45 minutes at 350°. Serves 12 to 15.
Combine 1/3 cup sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat until mixture is thick and clear. Cook and set aside. Blend softened cream cheese, 1/2 cup sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. Spread cooled pineapple mixture on bottom of pie shell. Pour cheese mixture over pineapple layer and sprinkle with pecans. Bake at 400° for 10 minutes. Continue baking at 325° for 50 minutes.
Heat oven to 400°. Mix shortening, sugar and egg thoroughly. Stir in orange peel and juice. Stir dry ingredients together; blend into shortening mixture. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes until cookies are delicately browned on edges or until almost no imprint remains when lightly touched with finger. Frost with Orange Butter Icing. Makes 4 dozen 2-inch cookies.
Put in crock-pot at bedtime on low to be ready to eat at noon or put in crock-pot in the morning on low to be ready for night meal.
Mix and pour into 9 x 13 inch pan. Bake for 8 minutes at 400 degrees. (Do Not Overbake.)
Mix all the fruit together. Sprinkle dry pudding mix over fruit. Stir until pudding is moist. Chill overnight.
Mix all ingredients together, adding cheese last. Bake in greased iron skillet at 400° for 45 minutes. (May use another bread pan if desired, greased and floured.) Serves 8 to 12.
Mix 2/3 cup sugar and cinnamon. Coat biscuit pieces with this mixture. Place in ungreased angel food pan. Mix margarine and 1/2 cup of sugar; bring to a boil. Pour over top. Bake at 350° for 40 to 45 minutes. Set 10 minutes. Remove from pan.
Mix all ingredients together in a bowl, except chicken. If mixture seems thick, add a little more dry sherry. Lay chicken breasts in a Pyrex pan. Pour mixture over chicken covering as completely as possible. Sprinkle generously with paprika. Cook at 350° for 30 to 35 minutes. Best served with noodles or rice. Serves 4.
Spray baking dish with Pam before placing chicken breasts inside (all right if meat is still frozen some). Put cheese on top of chicken. Mix soup, wine, mushrooms and 1/2 of oleo together. Spoon on each breast. Bake, uncovered, at 350° for 60 to 70 minutes. I bake mine 70.
Work shortening into flour. Add sugar. Dissolve yeast in water, then add along with milk to flour. Knead dough; make into biscuits. Bake for 15 minutes at 400°.
Mix until moistened. Place on lightly greased pan. Bake at 350° for 20 to 30 minutes.
Make each corn bread mix according to directions on box. After you have made the corn bread mixture, add the can of creamed corn. Stir well. Pour on hot griddle, sprayed with Pam, and cook like pancakes. Serve hot with butter. Goes real well with beans and ham!