HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all these together. Leave enough cheese for the top. Crumble soda crackers over the top. Sprinkle with remaining cheese and bake for a few minutes.
Combine cranberry sauce, soup mix and dressing. In a 3 quart baking dish, marinate chicken in the mixture for 2 to 3 hours. Turn chicken once while marinating. Keep chicken in mixture and bake at 350 degrees for 1 to 1 1/2 hours uncovered. Turn once while baking. Serve with rice or noodles
Brown meat and onion. Add the other ingredients. Bake at 350° for 40 to 50 minutes or until done.
Mix flour and sugar in large bowl. In saucepan, add margarine, cocoa, water and Crisco. Bring to a boil; add to flour and sugar mixture. Add buttermilk, soda, vanilla and eggs. Bake in large broiler pan @ 350° for 25-30 minutes.
Combine 1 cup sugar, cornstarch, salt and milk in a double boiler. Cook over boiling water until thickened, stirring constantly. Stir a small amount of hot mixture into beaten egg yolks. Stir egg yolks into hot mixture. Cook for 4 minutes longer, stirring constantly. Remove from heat. Add butter, coconut and coconut flavoring. Pour into pie shell.
Boil chicken breasts until tender; remove from water (save water). Cook spaghetti in chicken water (may have to add more water). Drain spaghetti; put back in pan. Dice Velveeta. Add Ro-Tel tomatoes and diced chicken; cook until cheese melts, stirring constantly. Pour into a 9 x 13-inch Pyrex dish. Bake at 375° until bubbly.
Mix first 4 ingredients lightly, but thoroughly. Shape in loaf in baking pan; pour sauce over top. Bake at 375° for 1 hour.
Rinse blueberries and drain. Combine muffin mix, egg, milk and orange rind. Beat until well blended. Fold in blueberries. Fry on greased griddle until top bubbles. Turn and brown other side. Serve with blueberry syrup.
Place brown sugar in bottom of buttered 1 1/2-quart baking dish. Cut up bread into cubes. Place on top of brown sugar. Sprinkle raisins. Combine milk, salt, eggs and vanilla. Pour this over bread. Sprinkle with nutmeg. Place baking dish in pan of hot water and bake in slow oven at 325° for 1 hour. Serve warm or cool. Garnish with heavy cream poured on top of each portion.
Line a 13 x 9 x 2-inch baking pan with aluminum foil. Place meat in pan. Pour soup over meat. Add onion soup mix. Cover and seal meat securely. Cook in a 300° oven for 4 hours.
Combine cheeses, onion sauce and sugar. Mix well and roll into a ball. Roll in chopped nuts.
Combine ingredients; mix well. Serve with your favorite crackers, or fresh bread, and fresh fruit for an excellent meal.
Spray 8 inch square baking dish with cooking spray. In a medium bowl stir together the next nine ingredients. Lay 1 sheet of phyllo dough in baking dish. Spray completely with cooking spray. Repeat with 4 more sheets of phyllo dough, spraying and alternating the direction of each sheet. Spoon spinach mixture into phyllo lined dish. Lay 1 sheet phyllo dough on top of mixture. allowing edges to drape over pan. Spray and layer remaining sheets as you did for bottom layer. Turn edges to form a rim. Spray rim and top layer. Bake at 350 degrees for 35-45 minutes. Let stand 15 minutes before cutting.
Mix all beans together add 1 jar BBQ sauce. Simmer in crock pot for 1 1/2 hours. Serve hot over tortilla chips, crushed up, in a bowl.
Let the first 4 ingredients stand 1 hour, then drain. Add remaining ingredients. Cook 20 minutes. Put into hot sterilized jars.
Mix sugar, shortening and pumpkin together. Add salt, vanilla and egg. Sift together dry ingredients and add to mixture. Add chips and nuts. Drop on greased cookie sheet and bake at 350° for 12 minutes. Raisins may be substituted for chips. Also, may be frosted but are very good left unfrosted also.
Mix ingredients and heat over a very low heat until it bubbles well, then add: 12 oz jar of peanut butter (I like to smooth, but you can use peanut butter with nuts). Add: 5 cups of Special K cereal. Stir together and drop by tablespoon full or the size of cookies you want, on buttered foil or wax paper. These are wonderful cookies to keep in a covered container.
Fry bacon. Brown onion in bacon drippings. Combine bacon and onion with soup and beans. Put in 1 1/2-quart casserole dish. Sprinkle with buttered crumbs. Bake in moderate oven at 375° for 30 minutes. Makes 6 servings.
In large bowl, combine soup, milk and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted oleo. Put in greased 13 x 9-inch baking dish. Cover and refrigerate for 8 hours or overnight. Toss bread crumbs with remaining oleo. Sprinkle over casserole. Bake uncovered at 350° for 60 to 65 minutes or until bubbly and golden brown. Serves 12.
Put cheese on top. Put tomato on top of cheese. Put olives over tomato. Top with green onions.
Cook chicken in oven for 1 hour. When done, remove and let cool. Cook macaroni and cheese as directed on box. Cut chicken into small pieces. When macaroni is done, add chicken and macaroni into a casserole dish. Pour in rotel and mix well. Top with cheese and bake 15 minutes on 350°.
Mix first 5 ingredients together. Mix in oil. Beat in eggs, one at a time. Add carrots. Cook 35 minutes at 350°.
Mix. Bake in oven at 350° for 30 minutes. Stir once after 15 minutes.
Mix flour salt and shortening with a fork until shortening is the size of peas. Add cold water and mix until dough forms a ball. Divide in 1/2 and roll out on floured board or counter top. Makes 2 (9 inch) crusts. For prebaked crust place in pie pan and trim edges, prick bottom with a fork and bake at 425° for about 10 to 15 minutes or until lightly brown.
Saute onions in oleo; add rice and saute for a few more minutes. Add remaining ingredients. Bring to boil. Cover and place in 400° oven for 20 minutes (do not stir). Remove from oven; take out bay leaf. Additional oleo may be added if needed.
Prepare brownies according to directions. Let cool. Prepare pudding according to package directions. Crumble half of brownies in bottom of serving dish. Spread with half of pudding. Sprinkle with half of crumbled Heath bars. Repeat with brownies, pudding and Heath bars. Spread Cool Whip over top.
Mix shredded cabbage and carrots, green pepper, and onion. Sprinkle with 1/2 cup cold water. Chill. Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seeds, salt and pepper in saucepan; bring to boil. Stir in softened gelatin. Cool slightly until thickened; beat well. Gradually beat in oil. Drain vegetables. Pour dressing over top. Mix until all vegetables are coated.
Layer in order; repeat layers. Pour milk on top until you see it. Bake at 350° for 45 to 50 minutes.
Mix all dry ingredients. Stir in eggs, corn and milk. Mix all ingredients. Drop by tablespoonfuls into deep hot oil (375°). Fry until golden brown, turning once. Drain on paper towels. Serve hot with honey.
Cream the sugar and shortening. Add eggs, then sour cream and vanilla. Stir in dry ingredients. Chill dough an hour or two, or even overnight. Drop by spoonfuls on greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Place filter in coffee basket and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew and serve hot.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well mixed. Add egg. Beat until blended. Combine flour, salt and baking soda. Mix with creamed mixture. Drop by heaping teaspoonful 2-inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern. Bake 8 to 10 minutes.
Toast almonds and sesame seed in microwave for 3 to 4 minutes. Mix toasted almonds and sesame seed and other ingredients.
Beat eggs well. Add	oil and vanilla. In separate bowl, mix dry ingredients. Add to eggs, oil and vanilla. Add nuts. Bake at 350° for 40 minutes. Spread marshmallow cream on top immediately after removing from oven.
Mix dry ingredients. Then stir in wet ingredients just until moistened. Fry in oil on a hot griddle until golden brown. Turn when bubbles appear and the edges are firm. Top with your favorite fruit sauce. Healthy and delicious!
Crumb Mixture: Melt margarine on cookie sheet at 350°. Watch. Add flour, brown sugar and nuts. Mix. Bake 5 minutes. Take out and crumble. Put back in oven and bake 7 minutes (not too brown). Crumble mixture on the bottom of a 9 x 13-inch pan (save some of mixture to put on top).
Combine syrup, sugar, vinegar and water in iron skillet on high heat. After sugar melts, add nuts, let boil until it turns a caramel color. Remove from heat, add soda, stir briskly and spread on marble slab (a buttered cookie sheet will work). When cool, break into pieces and enjoy.
Simmer tea bags, cloves and cinnamon in 2 cups water for 15 minutes. Dissolve Jell-O and sugar in 2 more cups of boiling water. Remove tea bags and spices from tea mixture. Combine tea mixture, Jell-O mixture and pineapple juice in a gallon jar. Finish filling with water. Heat to serve.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
Defrost potatoes in microwave by making a small slit in bag and cook in microwave on Defrost for 3 minutes. Melt margarine in 3-quart casserole. Add potatoes, onion, 1 cup cheese, soup, sour cream and salt. Cover with wax paper and cook on High for 20 minutes, stirring once. Uncover and sprinkle remaining 1 cup cheese and paprika over top and cook 3 minutes or until cheese melts. Makes 10 to 12 servings. Good for covered dish dinners.
Combine all ingredients in crock-pot. Stir together well, cover and cook on low for 8 to 10 hours. Serve over rice or noodles.
Melt almond bark and peanut butter in microwave at 50% power. Stir and check often. Put in foil lined cookie sheet and spread evenly. Next, melt chocolate chips and drizzle over top of white mixture and swirl. Chill, then break into pieces.
Cut steak into strips about 1/2 inch wide by 3 or 4 inches long. Brown steak in butter. Remove from pan; add flour to pan. Add more butter if necessary to dissolve. Add catsup. Dissolve bouillon cube in one cup of hot water. Add catsup and soy sauce to pan. Stir until slightly thickened. Add browned meat, onions and enough water to cover meat. Cook 1 hour. Add sliced peppers. Cook until tender. Add mushrooms. If sauce is too thin, thicken with cornstarch dissolved in water. Serve with rice, noodles or mashed potatoes.
Cook bacon and onion until tender. Add green chili peppers, chili powder, tomato sauce and tomatoes. Place beans, tomato mixture and cheese in alternating layers in a 2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Serves 6 to 8.
California Dip: Mix onion soup with sour cream; stir 1 tablespoon flour and beaten eggs into this mixture until smooth; set aside.
Combine flour and salt. Dip chicken in this mixture and brown lightly in oil. Saute onion and celery with chicken. Add broth and simmer 1/2 hour, until tender. Thicken with cornstarch mixed with a small amount of water.
In frying pan, brown sausage and hamburger together. Mix cottage cheese, egg and 3/4 can Parmesan cheese. Set aside. Cook lasagna noodles al dente; put salt and oil in water. Drain and rinse. Layer in 10 x 13-inch pan: sauce, lasagna, cottage cheese mixture, meat and Mozzarella cheese; repeat. Top with sauce and Mozzarella cheese. Bake in 350° oven for 45 minutes to 1 hour, until bubbly and cheese is melted.
Mix all ingredients together. Place in a greased 9 x 13-inch pan. Cover with 2 cups crushed corn flakes; drizzle with 1/4 cup melted butter. Bake at 350° for 1 hour.
Dust cubes with seasoned flour. Brown in oil with onion. Add tomato juice, garlic and bay leaf. Bake, covered, in 350° oven for 2 1/2 hours. Add more juice, if needed. Lay canned biscuits on top and cook until browned.
Dredge chicken in seasoned flour. Brown chicken on all sides in butter in a large heavy skillet. Place precooked carrots and onions over chicken. Mix soup, celery, sour cream and poultry seasoning. Pour over chicken and vegetables. Heat to boiling; cover and simmer for about 45 minutes or until chicken is tender. Top with parsley.
Boil squash and onion until tender. Drain. Add other ingredients, put in casserole. Top with bread or cracker crumbs. Bake at 350° until brown.
Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring until thickened. To serve, slice biscuits and spoon gravy over halves. Yields 4 to 6 servings.
Beat sugar and eggs. Add oil and vanilla; mix well. Combine dry ingredients. Gradually add to sugar mixture. Stir in apples and walnuts. Mix well. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 50 to 55 minutes. Cool on rack. Frost.
Mix these ingredients together well. Pour the batter into greased and floured pans, two or three according to size of the pans. Bake in oven at 350° for about 20 minutes.
Mix first 4 ingredients and put in bottom of square or rectangular pan. Next spread pizza sauce on top. Top with pepperoni. Bake at 350° for 10 to 15 minutes, then top with Mozzarella cheese and put back in oven until cheese melts. Serve with crackers.
Mix flour, salt, alum and Kool Aid in a large bowl. Add boiling water and oil. Knead until cool. Store in an airtight container. Will keep for 3 to 4 weeks.
Combine cornstarch, sugar and salt. Stir in water gradually. Cook until clear. Let boil 2 minutes. Remove from heat and add jello and butter. Cool slightly and stir in berries. Pour into cooked pie shell and chill before serving. Top with Cool Whip.
In medium skillet, heat oil. Add sausage and remaining ingredients, except spaghetti. Stir-fry until sausage is browned and vegetables are tender. Add spaghetti; toss to coat. Heat through. Serve immediately.
Drain beets. Peel and core apple and chop along with beets, onion and allspice. Add vinegar and sugar and refrigerate overnight.
Cook all vegetables and run through food mill. Cream butter, sugar and flour. Add to puree. Stir and cook until thin gravy. Put in jars and process 10 minutes at 5 pounds pressure. At serving time, add 2 pinches of soda. Makes 10 to 11 pints.
Fry bacon and onion together; toss with remaining ingredients. Bake at 350° for 30 minutes.
Boil butter beans until done; this takes about 45 minutes to 1 hour. Place Veg-All, okra and butter beans in about 6 cups of chicken broth. Boil for 15 to 20 minutes. Add chicken. Place mixture in large casserole dish.
Preheat oven to 375°. In a large bowl, mix flour, mustard and pepper. Whisk in the beer and Worcestershire sauce. Stir in the cheese. Add the haddock, tossing well to coat; pour all into a well greased 9-inch pie pan. Cover with aluminum foil and bake for 10 minutes. Uncover and bake another 5 minutes or until sauce is bubbly and fish is cooked through. Ladle the rarebit over whole wheat toast or brown rice.
Boil salt, vinegar, sugar, oil and celery seed. Pour boiling liquid over vegetables. Refrigerate, stirring occasionally. Serve well chilled.
Grease and flour 9 x 13-inch pan. Spread coconut and nuts to cover the bottom of pan. Mix cake mix according to package directions. Pour into pan. Combine cream cheese and butter; mix well. Add powdered sugar. Place dollops of mixture onto cake mix. Do not touch sides of pan. Bake at 350° for 1 hour or until done. Needs no icing.
Mix garlic powder, seasoned salt, milk and egg together and soak chicken overnight. Flour chicken and deep fry until golden brown. (It ain't no ordinary chicken!)
Mix all ingredients, but shrimp in bowl. Add shrimp; cover and place in refrigerator and let marinate at least 2 hours. Place grill sheet on top of grate over medium fire. Place shrimp on grill sheet and cook 2 to 4 minutes on each side or until they are pink in color.
Line pie pan with crust. Combine remaining ingredients. Add salt and pepper to taste. Pour into pan. Top with remaining crust. Seal and crimp edges. Slit top of crust to vent. Bake at 375° for 45 to 50 minutes, or until golden brown.
Melt oleo. Add sugar and syrup. Bring to a boil. Add salt and nuts; cook 15 minutes. Add to popped corn; mix well. Spread on lightly greased cookie sheet. When cooled, break into pieces.
Cut top off green peppers; clean out insides. Combine remaining ingredients and fill peppers with mixture. Put into casserole and cover. Bake at 350° for approximately 1 1/2 to 2 hours or until peppers are tender.
Cream the shortening and sugar until light and fluffy. Add eggs and beat well. Stir in bananas. Mix well. Add nuts. Sift dry ingredients. Add to mixture. Stir well. Pour into greased loaf pan or Bundt pan. Bake at 350° for 40 minutes.
Break cake into pieces. Place in large Pyrex dish. Dissolve jello with 2 cups boiling water. Chop and sweeten strawberries. Pour over cake. Top with Cool Whip. Refrigerate for 4 hours before serving.
Add equal amount of dry oatmeal to the tuna. Then add mayonnaise, hard-boiled eggs and diced pickles. This is good for cold sandwiches, on crackers, or spread on bread and topped with cheese, then toasted in the oven.
Dissolve yeast in 1/4 cup warm water. Place cornmeal and flour in bowl. Add buttermilk and stir until mixed thoroughly. Add beaten egg, onion and dissolved yeast mixture. Mix thoroughly and drop from teaspoon into deep hot oil. Cook until golden brown. Serve immediately. Yields 10 servings.
Beat pudding and milk until thick. Add cereal and Cool Whip. Cover and refrigerate.
Thaw, chop and dry good the spinach. Mix together. Is best if made 1 day in advance.
Flour chicken the night before and store in paper bag in refrigerator. Fry wings in 1-inch oil to light brown. Cool. Mix soy sauce, sugar, garlic, oil, sesame seeds and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings.
Cook 1 cup sugar and 3/4 cup water until it spins a thread. Slowly add to stiffly beaten egg whites, beating with electric mixer on medium speed. Cook remaining sugar, water and corn syrup until brittle when tested in cold water. Add slowly to egg white mixture, beating constantly until stiff. Add vanilla and nuts. Pour into a 9 x 13-inch pan. When cool, cut into 1-inch squares. Store in a tight container.
Cut up lettuce and spread in a 13 x 9 x 2-inch dish. Chop cauliflower and spread over lettuce. Chop bell pepper and spread over cauliflower. Chop onion and spread over bell pepper. Spread frozen English pas over bell pepper. (Do not thaw English peas.) Spread mayonnaise over English peas. Sprinkle dry Italian seasoning mix over mayonnaise. Sprinkle sugar over seasoning mix. Spread cheese over seasoning mix. Spread bacon bits over top of cheese. It is best to make the night before. Keep refrigerated.
Cook and debone chickens. Add water to broth to equal to 3 to 4 quarts. Bring to a boil and drop pastry, one piece at a time, to prevent sticking together. Cook about 12 to 15 minutes without stirring. Add chicken before serving.
For butter: Using electric mixer, beat first 4 ingredients until light and fluffy. Season with salt. (Can be prepared 4 days ahead. Cover and refrigerate.)
Mash squash. Add next 5 ingredients. Melt butter; mix into cornbread stuffing. Add 1/2 of this into squash. Place into a greased 9 x 13-inch casserole. Top with remaining mixture. Bake 30 to 45 minutes at 350°.
Cook potatoes; cool, peel and grate with coarse grater. Add sour cream, cheese, onions, milk, salt and pepper. Turn into buttered 9 x 13-inch pan. Combine 2 tablespoons melted butter and 3/4 cup bread crumbs. Sprinkle over top. Bake at 300° for 50 minutes.
Heat oven to 350°. Combine brownie mix, flour, water oil and egg. Beat 50 strokes by hand. Pour into 15 inch pizza pan and spread to 14 inch circle. Bake 15 to 20 minutes. DO NOT OVER BAKE!! Take from oven and immediately sprinkle with marshmallows, chips and nuts. Allow to cool 20 minutes, then drizzle with caramel topping. Cool completely before cutting.
Combine all ingredients and add water or cider to moisten until sloppy. Simmer until meats and fruits are tender and flavors are blended. Pack in jars and seal.
Combine oil, eggs, sugar and vanilla; blend well. Add combined dry ingredients. Do not beat. Fold in zucchini and nuts. Spoon batter into 2 well-greased 8 x 4 x 3-inch pans. Bake at 325° for about 1 hour.
Combine chicken soup, mushroom soup, tomatoes (use only 1/2 can if you don't like real hot food) and chicken broth for sauce. Grease a large flat casserole (13 x 9-inch or similar size). Fix in casserole a layer of chicken, layer of tortillas, onion, then cheese and sauce. Then repeat your layers again, but this time end up with cheese. Cover the dish with foil for the first 30 minutes while baking at 350°. Uncover for the last 30 minutes.
Prepare macaroni and cheese per package directions. Heat green beans (use microwave) and add to macaroni and cheese. Top with crispy onions. Serve hot.
Blend pineapple, strawberries, orange and sugar in a blender. When ready to use, add ginger ale and ice. Great for parties and buffets.
Mix together like pie crust and add about 1 cup milk. Roll into small balls. Bake at 350° for 8 to 10 minutes.
Combine pecans, vanilla, cinnamon and pumpkin pie spice in a small bowl. Mix until pecan pieces are well coated with flavorings. Add dry pancake mix and stir to combine. Slowly whisk water into pancake mix until smooth. Preheat nonstick skillet to 375° over medium-low heat. Pour 1/4 cup of batter per pancake onto lightly greased skillet. Flip when pancakes begin to bubble (1-2 minutes per side) or until golden brown.
Mix together, chill. Use as a dip for carrot sticks, celery, cauliflower, etc., or on crackers.
Mix together flour, yeast, sugar and soda. Cut Crisco into flour until mixture resembles small peas. Add buttermilk and mix well. Dough will be sticky. You can shape into biscuits, rings or whatever. Bake at 450° for about 10 minutes. When making biscuits, make sure the sides of each touch slightly. You can refrigerate this dough, covered for up to 7 days, using it as you wish.
To toast sliced almonds, saute until golden in small amount of margarine. Combine all ingredients; toss lightly. Serve as salad on lettuce leaf or use as a sandwich spread.
Brown meat; rinse with hot water and add rest of ingredients. Bring to a boil. Reduce heat and simmer. Ready to eat in as little as 15 minutes. Great with cornbread. Makes 4 to 5 quarts.
Spread cream cheese in the bottom of a square pan. Spread beans over cream cheese. Pour salsa over beans. Sprinkle cheese over salsa. Bake at 350° for 30 minutes or until cheese is melted. Serve with nachos.
Mix sugar and butter together until creamy. Add peanut butter and mix well. Add one egg at a time and mix after each one. Put baking powder and flour in dish and mix. Then alternate flour and milk until all in the batter. Bake at 350° for 30 minutes.
Chop warm potatoes in large bowl. Add eggs and onion. Fry bacon until crisp. Retain the bacon grease. Put bacon over the potatoes. Add to the grease the salt, pepper, vinegar, sugar and sour cream; bring to boil, stirring to combine ingredients. Pour over potatoes. Serve warm or cold. Makes 8 servings.
Preheat oven to 350°. In large mixing bowl, blend sweetened condensed milk, peanut butter, egg and vanilla extract and beat until smooth. Add biscuit mix and mix well. Chill at least 1 hour. Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets and flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool and enjoy!
Brown hamburger meat with onion. Cook or steam sliced zucchini until tender. Arrange in layers in 2-quart casserole dish as follows: rice, zucchini, ground meat and onion, mushrooms, stewed tomatoes and top with cheese. Bake at 350° for about 25 minutes, enough to melt cheese.