HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix potatoes, soup, sour cream, onion and cheese together. Place in a greased casserole. Melt some butter and pour over enough cornflakes to make a thin layer on top. Bake at 350° for 45 minutes.
Dissolve jello in boiling water. Cool and add 7-Up and pineapple. Chill until firm.
Cut chicken into serving pieces. Melt margarine roll chicken in oleo, then in cracker crumbs and flour. Place in baking dish (greased and skin side up). Bake 1 hour at 350 degrees. If not tender. reduce heat to 200 and cook 10 minutes longer. Do not cover chicken and do not turn chicken.
Bring water to boil. Add salt and vinegar until salt is dissolved. Fill jars with okra; pour water mixture over okra. Add 1 dill head and 1 clove of garlic to each jar. Seal.
Layer pork chops into slow cooker. Mix all other ingredients together and pour over meat. Cook until chops are done.
Cook chicken and cut into bite-sized pieces. Cook noodles in the chicken broth. Place half of noodles in baking dish. Top with half of the chicken. Slice three of the eggs over chicken. Add 1 can undiluted soup. Sprinkle with half the pimento and cheese. Add a dash of Worcestershire sauce and salt and pepper. Repeat, ending with cheese. Heat at 300° for 30 minutes. Serves 12.
Mix all four ingredients together good. Drop on cookie sheet by teaspoon. Dip each one in sugar as you drop them. Bake at 350° for 8 to 10 minutes.
Combine sugar, cocoa, milk and margarine. Let come to a boil, stirring all the time, and boil 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal; mix. Drop on wax paper by teaspoonfuls. Let cool.
Brown onions, green peppers and garlic. Add chili powder and paprika mix. Add canned tomatoes; mash and let cook down some. Add ground beef and let cook about 2 hours, then add kidney beans. Cook about 20 minutes. Serve with crackers or rice.
Make 1/2 pie crust package according to directions. Roll out as directed. Use small round glass or cookie cutter to cut out as many circles as you can. Keep cool until ready to use.
Melt oleo in warm mashed carrots. Mix dry ingredients together and add to carrots, mixing well. Beat eggs and add to other ingredients. Pour into Pyrex baking dish and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 45 minutes.
Prepare cake mix as directed. Grease and lightly flour 13 x 9 x 2-inch pan. Pour cake mix into pan and set aside. At medium speed blend Ricotta, eggs, sugar and vanilla. Spoon mixture evenly over cake batter. Do not mix (the cake rises above the cheese mixture). Bake at 350° for 1 hour or until done. Cool in pan on a rack.
Heat 2-inch deep oil to 375°. Combine remaining ingredients. Mix well. Drop by rounded teaspoonfuls into hot oil, frying a few at a time until golden brown. Drain on paper towels.
Cook potatoes in skins until soft. Peel and slice (not diced) into large container. Cut bacon in pieces and fry until crisp. Keep drippings to use later.
Put in blender. Mix. Pour into deep pie pan (ungreased). Bake at 350° for 35 minutes.
Cream together oleo, sugar and 2 teaspoons water; set aside. In bowl, beat eggs and vanilla until light and fluffy. Add flour, baking powder and salt. Blend all together, then chill.
In large bowl, combine all ingredients; mix well. Spoon into individual serving dishes or large serving bowl. Chill at least 30 minutes. Refrigerate leftovers.
Mix all ingredients, except cheese. Place in prepared pie shell and top with cheese. Bake at 425° for 45 minutes, or until set. Let set 10 minutes or more before serving. Can be made ahead and reheated or frozen. Also may be baked in casserole without pie shell.
Beat eggs in a large mixer bowl. Add pumpkin, sugars and oil. Beat well. Add remaining ingredients. Beat well until well blended. Spread into a greased jelly roll pan. Bake at 350° for 25 minutes. Cool and frost.
Mix the Unibase in the 2 cups of boiling water and glycerine. Mix well, then beat in bath oil and mix again. Add perfume (not cologne) as desired.
Bake cake as directed on package. Grease and flour two 9 x 13-inch cake pans. Split batter between the two pans. Bake at about 325°. Watch carefully, because cakes will get done sooner in shorter amount of time than usual, about 20 to 30 minutes.
Discolor meat in a little shortening. Add onions, peppers, salt and pepper. Combine ingredients except noodles. Put meat mixture in dish. Add noodles. Put grated cheese on top. Heat and serve. Serve with green salad and French bread.
Stir together and press into a 13 x 9-inch pan the crushed cookies and margarine. Spread over crust the ice cream and salted peanuts. (May use Schwans vanilla or chip and mint flavors). Freeze.
Preheat oven to 375°. Cook squash per package instructions; drain. Add onion soup mix, shredded carrots, sour cream, Cheddar cheese soup, 1/2 bag seasoned stuffing and 1/2 cup melted margarine to drained squash. Mix. Pour into a 2-quart casserole dish. Mix remaining seasoned stuffing and 1/2 cup melted margarine together. Spread on top of squash mixture. Bake for 30 to 45 minutes, until bubbly and topping is golden brown.
Crush cheese, onion and garlic. Add oil, mayonnaise, sour cream, lemon and lime juice and salt. Whip until smooth. Makes 1 pint.
Cook diced dates in 1 cup water and cool. Mix shortening, sugar, flour, beaten egg, vanilla, salt and baking soda. Drop from spoon onto ungreased pan. Bake at 350° for 10 to 12 minutes.
Melt butter in large roaster. Add Worcestershire sauce and garlic salt. Mix all ingredients together (melting butter first). Roast in a 250° oven for three hours, stirring every 20 minutes. Store in large glass containers with tight lids. Will keep indefinitely.
Bake cake mix as directed in 2 round cake pans; cool. Slice each in half with thread. Combine sugar, milk, stick butter and boil 2 minutes. Remove from heat and add marshmallows and coconut. Stir until melted. Divide into thirds and cool. Spread between layers.
Combine lettuce, celery, parsley, green onions and oranges in salad bowl. Mix salt, sugar, oil tabasco, vinegar and mix well. Toss with salad just before serving, sprinkle almonds over top to garnish.
Beat water, eggs, peanut butter and 1/2 cake mix until well mixed. Add rest of cake mix. Bake on ungreased cookie sheets for 8 to 10 minutes at 375°.
Mix the first 5 ingredients in medium bowl. Set aside. In another small bowl, mix the milk or buttermilk, egg, pumpkin, sour cream or yogurt, melted butter and vanilla. Add slowly into dry mixture. Mix until combined (will rise). Stir before cooking.
Melt margarine in a pie dish. Mix remainder and pour in the dish. Spoon the fruit filling in the dish, middle and corners. No need to stir. Bake at 400° for 35 to 40 minutes.
Cook all ingredients in saucepan for 10 minutes (except potatoes). Place 1/2 potatoes in 13 x 9-inch baking dish. Pour 1/2 sauce over potatoes and add rest of potatoes and remainder of sauce over them. Bake at 350° for 30 minutes. Sprinkle pecans on top.
Make meat balls. Put in large skillet. Add chopped onion and garlic to ground meat; drain. Add tomato sauce, Worcestershire sauce and pepper. Simmer about 40 minutes in a large saucepan. Bring to a boil and add salt and spaghetti. Cook about 12 minutes. Serve meatballs over spaghetti and sprinkle Parmesan cheese on top.
Sift flour with baking powder, molasses, salt, soda and ginger. Mix well. Add vanilla. Make a roll out of dough with enough buttermilk to which the well beaten eggs have been added, to give you the consistency you can handle. Roll as for pastry to fit 9-inch cake pans or heavy iron skillet. Bake at 350° for about 10 minutes.
Preheat oven to 300°. Combine crumbs, sugar and butter; press firmly on bottom of spring-form pan. In a large bowl, beat cheese until fluffy. Gradually beat in condensed milk. Add eggs and lemon juice; mix well. Pour into prepared pan and bake for 40 to 45 minutes or until center is set. Top with sour cream and bake 5 more minutes. Cool and chill. Top with favorite topping.
Mix all ingredients together. Roll in ground pecans. Serve with cinnamon graham crackers.
Cook spaghetti and drain well. Add other ingredients to spaghetti and mix. Pour salad dressing over mixture and toss. Let stand in refrigerator overnight.
Combine. Bake at 350° for 45 to 60 minutes in a 13 x 9-inch pan. Sprinkle top with sugar while still warm.
Melt Hershey bar over double boiler. Add coffee, dissolved in water. Fold in 16 ounces Cool Whip. Pour into pie crust. Chocolate shavings on top, if desired. Place in freezer at least 2 hours. Remove 10 minutes before serving.
Mix together 1/2 cup sugar, cinnamon and 1/2 cup walnuts. Place apples in bottom of a greased 8 1/4 x 1 3/4-inch round cake dish. Sprinkle apples with cinnamon and nut mixture.
Rinse shrimp in cold water; do not remove shells. In a large casserole pan (at least 9 x 12-inch), spread shrimp evenly. In a saucepan, melt butter over medium heat. Add whole bottle of Italian dressing, pepper (more for a spicier dish) and juice of 1 lemon. Heat through and pour over shrimp. Bake, covered, for 45 minutes at 350°. Peel and eat, serving sauce in individual ramekins for dipping. This recipe is so simple and always a hit! It's messy, so supply lots of napkins. Serves 4 to 6.
Brown ground chuck and corned beef; add chopped onion and green pepper. Cook until tender. Add remaining ingredients and simmer for 30 minutes.
Cream sugar and lard. Add remaining ingredients with enough flour to stiffen and roll out. Place on greased cookie sheet. Sprinkle with sugar. Bake until firm.
You will need a 15 1/2 x 10 1/2 x 1-inch pan, mixing bowls, mixing spoons, measuring cups and spoons, a spatula and waxed paper.
Soak salted cod overnight or boil cod the day of purchase. If you choose to boil the cod, halfway through cooking, drain water and replace with fresh water. Continue to boil until cod falls apart. If you choose to soak cod overnight, the next day, drain off water. Add fresh water and boil until cod falls apart. Drain and remove the bones. Set cod aside.
In a small amount of water, cook frozen peas until tender. Drain and set aside. Saute mushrooms and onions in butter. Stir in flour, sugar, paprika, salt, Worcestershire sauce and evaporated milk. Stir and cook until smooth and thickened. Add your peas and serve.
Heat oven to 375°. Prepare pie shells. Beat eggs, sugar, salt, butter and syrup with mixer. Stir in nuts. Bake 40 to 50 minutes or until done.
In medium size skillet, brown the ground beef. Drain, then stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. You may use 2 envelopes of onion Cup-A-Soup, if desired.
In a small bowl, mix Blue cheese, cream cheese and milk until well combined. Set aside. Core apple. Cut in half and cut into 1/4-inch thick slices. Toss with lemon juice. Toast bread. Spread with Blue cheese mixture and top with apple slices. Sprinkle with walnuts, dill and pepper. Makes 6 servings.
Saute onions and mushrooms and then add rice. Put the soup in deep dish. Add rice mixture. Cook at 400° for 45 minutes to 1 hour, until rice soaks up liquid.
Place 1 layer of uncooked noodles in bottom of greased 9 x 13-inch pan. Brown ground beef with salt and pepper. Spoon beef over noodles. Spread spaghetti sauce and water over beef. Place another layer of noodles on sauce, pressing them into sauce. Cover with foil; bake 1 hour at 350°. Remove foil. Add all the cheese. Replace foil and bake 15 more minutes. Let stand 10 minutes before serving.
Layer crushed saltines, oysters and butter in 2-quart casserole. Pour milk over all to cover. Season with black pepper. Bake in 350° oven for 45 minutes.
Dissolve gelatin in boiling water. Stir in strawberries, pineapple and pecans. Refrigerate until firm.
Grease pie pan. Dice apples, enough to fill pan. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Melt oleo; add 2/3 cup sugar. Sift flour with baking powder and salt. Add to oleo sugar mix. Beat egg slightly. Add to batter and spread over apples. Bake in 350° oven for 45 minutes.
Boil sugar, Karo and water until it spins a thread. Add peanuts, stirring continuously, until it turns light golden color. Remove from heat. Add butter, salt and soda and stir vigorously. Pour into buttered pan. When cool, break into pieces.
Combine dry ingredients in large bowl. Add milk, shortening, eggs and vanilla. Blend ingredients on low speed for 30 seconds. Beat on medium speed for about 3 minutes. Spray 2 (9-inch) pans or a 13 x 9-inch pan with Pam. Bake at 350° for 30 to 35 minutes for layers and 35 to 40 minutes for large cake. Cake is done when tester comes out of center clean. Cool 10 minutes and remove from pans. Cool completely. Frost with Mocha Cream Frosting.
Mix together flour, cornmeal, salt and pepper. Dip fillets into milk, then dredge in flour and cornmeal mixture. Pour corn oil into a heavy 3-quart saucepan or deep fryer, filling no more than 1/3 full. Heat over medium heat to 375°. Fry one layer of fish at a time, turning once, for about 1 1/2 minutes on each side. Drain on paper towels and serve with hush puppies and coleslaw.
Mix the ingredients. Freeze. Serve plain or with white or 50/50 soda.
Mix all ingredients and form into desired loaf shape. Rub with fat and place in a heavy skillet. Bake at 350° for 25 minutes.
Combine first 5 ingredients; form into meat balls. Place sauerkraut in 1 1/2-quart casserole. Arrange meat balls on top of kraut. Combine remaining ingredients and pour over meat balls. Bake at 350° for 1 hour.
Cook hamburger meat with diced onion and bell pepper. Drain. Add taco seasoning mix and prepare according to directions on back of package. Layer tortillas, meat, beans, cheese and green chilies. Continue to layer until all ingredients are used. Mix soup with 1 can water. Pour over casserole. Top with plenty of cheese. Bake at 350° for 1 hour. Serve topped with sour cream and black olives. Feeds an army!
Cream together butter and sugar until light and fluffy. Add eggs slowly and mix until light and fluffy. Do not overmix. Reduce mixer to lowest speed and add flour, 1/4 cup at a time. Add extracts and zest of lemon rind. Stop mixer and fold in 7-Up by hand. Pour batter into greased and lightly floured Bundt pan or tube pan. Bake for 1 hour and 15 minutes or until done (toothpick test). Let cool on rack.
Bring sugar, butter and milk to a boil in a heavy pan. Boil for exactly 3 1/2 minutes. Do not scrape pan sides. Remove from heat. Stir in marshmallow cream and peanut butter. Stir well and pour into buttered 9 x 13 inch pan. Refrigerate for 3 or more hours.
Preheat oven to 350°. Cook macaroni in boiling water for 7 to 8 minutes; drain. Brown hamburger and onion. Mix hamburger and macaroni. Add pizza sauce, tomato sauce, garlic salt, sugar and oregano; mix well. Pat 1/2 of mixture in casserole dish and top with Mozzarella cheese, then add remaining mixture. Top with Parmesan cheese and thinly sliced pepperoni. Bake at 350° for 30 minutes.
Combine cabbage, celery, onion, broth, salt, seed and white pepper in a large saucepan. Heat to boiling over medium heat; simmer for 10 minutes. Stir to keep from sticking. Remove from heat. Do not drain. In second large pan, melt butter or margarine. Blend in flour. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and reaches a boiling point. Add cabbage mixture with liquid. Season as desired with salt and pepper. Makes about 2 quarts. Makes 8 to 10 servings.
Mix dry ingredients together in a large bowl. Mix wet ingredients together in a smaller bowl. Stir liquid mixture into the dry mixture. Turn into a 9 to 10-inch heavy skillet that has been preheated and greased with drippings. Bake for 30 minutes at 400°.
Brown meat, pine nuts and seasonings in large saucepan. Wash and drain rice. Add rice to meat mixture and stir. When rice attains dry appearance, add chicken broth and water. Stir once; bring to fast boil and reduce heat to low. Cook for 15 minutes (or until rice is done).
Brown sausage; drain. Add cheese and margarine. Stir until cheese is melted. Slice muffins in half. Spread mixture on muffins. Put on cookie sheet and freeze. When frozen, pack into plastic bag and keep in freezer.
Chop beef and layer in a 9 x 13-inch casserole. Wrap each breast with bacon strip. Put wrapped chicken on beef. Mix sour cream and soup. Pour on top of chicken. Bake at 350° for 1 to 1 1/2 hours.
Grease 9 x 13-inch pan. Line bottom of pan with white bread. Brown sausage. Drain sausage on paper towel. Crumble sausage over bread. Sprinkle shredded cheese over sausage. Blend 8 to 10 eggs with a little milk and 2 tablespoons mustard. Pour eggs over sausage. Refrigerate overnight. Bake at 350° for 1 hour.
Combine sugar, corn syrup, vanilla and water. Cook to a soft ball stage. Beat two egg whites and add box of Jell-O. Add syrup to egg whites and Jell-O. Beat until stiff. Drop on waxed paper.
Dredge chicken in flour mixture: (3-4 Tbsp. of flour, dashes of salt and pepper to taste). Brown floured chicken in 1 stick of butter in skillet.
Prepare rice as directed. Add cooked broccoli, mushrooms, chestnuts and broth. Mix all together. Add seasoning and cheese. Spoon in casserole dish that has been sprayed with Pam. Top with crushed croutons. Bake at 350° for 30 to 40 minutes. Contains 1 gm fat per serving.
Line pie plate with vanilla wafers. Top with bananas and blueberries. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes. Fold in whipped topping. Pour into prepared pie plate. Chill. Garnish with blueberries and banana slice, if desired. Refrigerate leftovers.
Drain liquid from pickles. Quarter pickles. Bring other ingredients to a boil and pour over pickles. Let stand 24 hours. Put pickles back in jar and pour hot liquid in over them. Seal.
Boil hen in 3 quarts salted water until tender. Remove from broth. Set chicken aside and reserve broth. Take cornmeal and salt. Add enough water until smooth and slightly soupy. Grease iron skillet. Add cornmeal mixture and bake at 400° until lightly brown. Add to broth and allow to set awhile to absorb broth. Cook diced onion and celery in 2 tablespoons margarine and enough water to cover. Done when clear and tender. Add all to chicken broth and bread. Crumble crackers fine and add to broth mix. Beat eggs until frothy. Add slowly to broth mix to prevent quick-cooking or clumping of eggs. Salt and pepper to taste. Use potato masher to make mixture soft and slightly soupy. May add canned broth if necessary. Grease well one large baking pan. Pour in mixture. Then add corn oil on top for browning. Cook at 400° until brown, but soft in center. Best served hot.
Soften gelatin in water; dissolve in warm evaporated milk; add 1/2 cup sugar and vanilla. Stir until dissolved. Add Cool Whip. Combine crushed berries with sugar to taste, lemon juice and rind; let this mixture set for 30 minutes. Chill and freeze first mixture, adding berry mixture in final minutes of churning. Yields 2 quarts.
Combine oil, vinegar, salt, pepper, celery seed, mustard seed, sugar and dry mustard. Shake or beat well. Pour over cabbage and let it stand for about 1 hour.
Break or cut biscuits into thirds, fourths, or sixths depending on the sizes you want; layer in a heavily buttered Bundt pan, alternating with mixture of margarine, sugar, cinnamon, vanilla and nuts. Top with extra nuts and sugar mixture. Bake 30 minutes at 350° until golden brown on top. Let stand 5 to 6 minutes; remove from pan. Tear off pieces with fingers. It's a gigantic cinnamon roll!
Brown chicken in butter. Add scallions and tomatoes. Simmer for 10 minutes. Remove solids and leave juices in pan. Raise heat to medium. Add wine and scrape pan. Add sour cream. Do not boil now or it will separate. Blend well. Pour over chicken on platter and serve. Serves 2 to 4.
In bowl, combine cake mix, margarine and eggs. Stir by hand until well combined. Press in ungreased 13 x 9-inch pan. Prepare frosting with boiling water as directed on package. Spread frosting on fudge mix, keeping about 2 inches from pan edge. Sprinkle pecans and chocolate pieces over frosting. Bake in 250° oven for 25 to 30 minutes.
Brown meat, then put in stew pan. Combine other ingredients with water. Cook 3 to 4 hours on slow to medium.
Cream shortening and sugar. Add salt and boiling water. Beat egg and add. Dissolve yeast in lukewarm water; add. Add flour and mix. Cover and put in icebox.
Let cream cheese soften at room temperature. Add sharp Cheddar, Ranch dressing and parsley. Mix all together and form into a ball. Roll in pecans. Serve with party crackers.
Season meat and fry until brown. Remove meat; add flour and stir until brown. Add onions, bell pepper and garlic. Add meat, tomatoes and enough water for gravy. Cook until done. Will make a thick gravy.
Cut cukes, tomatoes and lettuce. Crush chips (not too small). Mix with vegetables and cheese. Put dressing on 15 to 20 minutes before serving.
Cream sugar and margarine. Add egg, soda and vanilla; mix well. Put mashed banana into a 1 cup measuring cup; add milk to make 1 cup. Alternate banana-milk mixture and flour, 1/2 cup flour at a time, into sugar/margarine mixture. Fill muffin tins 1/2 to 3/4 full. Bake at 350° for 20 minutes. Makes 12 to 15 muffins.
Beat eggs, pumpkin filling, sugar and oil until fluffy. Mix flour, baking powder, cinnamon, salt, and baking soda. Blend well with first mixture. Grease and flour a jelly roll pan. Pour mixture in jelly roll pan and bake at 350° for 20 to 25 minutes; cool.
Cover the bottom of a 12 x 8-inch baking dish with half a "stack pack" of crackers. Cover the crackers with the sliced Velveeta. Top with the chopped onion and the remaining crackers. Over this, pour a mixture of the eggs, milk, mustard and pepper. Set the casserole aside for 1 hour, then pop it into a 325° oven for 40 minutes. Sprinkle with paprika, and there's your fluffy light cheese main dish! Serve it at once.
Mix in order given. Bake in greased pan for 25 minutes in 300° to 325° oven. Cool and dust with powdered sugar. These are good. I usually double this recipe.
Layer all except Cool Whip in large bowl or small serving glasses. Top with Cool Whip.
Place carrots in ungreased 9-inch baking dish. Add water; dot with butter. Sprinkle with oregano and salt. Cover and bake at 325 degrees for 1 1/4 hours or until tender. Yields: 8-10 servings.
Melt butter in pan. Beat eggs in large bowl. Blend in sifted flour with baking powder and salt. Add chiles, cottage cheese and shredded Jack cheese. Mix together and put in 9 x 13-inch pan. Bake at 400° for 15 minutes, then reduce heat to 350° and bake 35 to 40 more minutes. Recipe may be halved for smaller size.
Bake cake and cool in 9 x 13-inch pan. Mix together cream cheese, pudding mix, milk and pineapple. Spread on cooled cake. Top with Cool Whip. Chill.
Beat eggs and mix with milk. Sprinkle chicken with salt and pepper; dip in egg mixture and dredge in flour. Melt butter or margarine in frying pan with the oil. When hot, but not smoking, add 4 or 5 pieces of the chicken at a time and cook just until brown. Do not use a high heat or the flour will burn. Place chicken in a pan large enough for one layer. Fry rest of chicken and place in oven pan. Put into a 350° oven for 30 to 40 minutes.
Put soup in a saucepan over low heat. Add mustard and lime juice. Heat sauce and mix well. What you want is the tang of the mustard and a hint of lime juice. Do not use too much lime juice, it is overbearing. This sauce is excellent over asparagus and grilled shark meat.
Mix together all dry ingredients. Add the rest of ingredients. Bake at 375° or until done.
Heat oven to 350°. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. In small bowl, blend tomato sauce and Worcestershire sauce. In medium bowl, combine turkey, bread crumbs, onion, egg white, oregano and tomato sauce (reserve 1/3 cup tomato sauce); mix well. On foil, form turkey mixture into a 12 x 8-inch rectangle. Spoon spinach on turkey mixture. Sprinkle with cheese. Roll up tightly, starting at short end. Place in pan, seam side down. Press to seal edges. Bake at 350° for 55 to 65 minutes or until turkey is browned. Spoon remaining sauce over loaf. Bake 5 minutes more. Let stand 10 minutes.