HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Bake in 2 (9-inch) pans at 350° for about 30 minutes. Can be sprinkled with confectioners sugar or may be frosted with chocolate icing. Decorate with large halves of walnuts.
Peel, dice and cook eggplant in salted water. Mix soup, mayonnaise, egg, onion and cheese with eggplant. Place in greased casserole and cover with cracker crumbs. Dot with butter and bake at 350°. (The more we ate the better we liked it.)
Stir stuffing crumbs, contents of seasoning packet, 1 1/2 cups of hot water and margarine just until moistened. Place chicken in 12 X 8 inch baking pan. Mix soup and sour cream or milk. Pour over chicken and top with stuffing mix. Bake at 375° for 35 minutes or until chicken is cooked through. Makes 4 servings.
Boil squash and onion until tender and drain. Mix in cheese and peppers. Pour into baking dish. Cover with crackers or buttered bread crumbs. Bake at 375° for 15 minutes.
Melt chips and shortening over water. Remove from heat. Stir in sugar and milk. Beat until smooth. Let cool 1 to 2 minutes. Frost cake or sheet cake.
Combine Shoepeg or white corn, green beans, celery soup, onion, green pepper, celery and sour cream. Add salt and pepper. Mix all ingredients well and put into casserole. Mix 1 cup bread crumbs with 1/2 cup melted butter. Sprinkle over casserole. Bake uncovered at 350° for 45 minutes. Add a little dill before mixing and when sauteing bread crumbs in butter, add a bit of thyme.
Mix well the first 7 ingredients. Add remaining ingredients. Bake in 2 greased and floured loaf pans in a 325° oven for 1 hour.
In a 4-cup measure, stir together orange juice, cranberry juice cocktail, water, honey, 3-inch stick cinnamon, whole allspice and whole cloves. Microcook, covered, on High for 8 to 10 minutes or just until boiling. Continue to cook, covered, on Medium for 5 minutes. Strain to remove spices.
In bottom of casserole dish, place a layer of sliced potatoes 1/2-inch thick, cooked until tender. Put 1 layer of Vidalia onions, cut same size, over potatoes. Add 1 layer of Velveeta cheese. Between each layer, pour large amount of Ranch dressing. Make as many layers as desired. Recipe as written makes 4 to 6 serving.
Cook sugar, shortening, water, raisins and dates until it boils. After this cools, add sifted dry ingredients. Bake in a 9 x 13-inch pan for 1 1/2 hours at 300°.
Mix ingredients in a medium bowl. Divide among 6 four-ounce paper cups. Freeze until firm. Peel back paper, eat and make monkey sounds!
Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in heavy saucepan; cook over heat until thick. Stir in margarine and cool mixture to room temperature. Stir in sour cream and pour into pie shell. Cover with whipped cream. Store in refrigerator. (You may use Cool Whip for whipped cream; it isn't as rich.)
Combine sugar, flour, spices, and a dash of salt. Mix with apples. Fill bottom crust with apple mixture. Dot with butter. Add top crust. Cut slits. Sprinkle with sugar. Bake at 400 for 50 minutes.
Melt first 3 ingredients; brown and drain sausage. Layer sausage and potatoes in baking dish. Pour on soup mixture, then eggs and milk. Bake at 325° for 1 hour and 15 minutes.
Saute onion. Stir in tomato paste and garlic, basil, parsley, fennel seed, salt and pepper. After a few minutes, stir in crushed tomatoes. Then you put in boiling water. When it comes to a boil, lower heat and let cook for 3 hours or to desired thickness.
Using a food processor, puree together the potatoes, asparagus, milk and sour cream. Pour into a saucepan with the chicken or vegetable stock and heat gently. Add the Cheddar cheese to the pan; add salt and pepper to taste. Serve with crusty bread. Serves 2.
Mix apples and sugar; add oil, eggs and vanilla. Mix all dry ingredients and add to mixture. Add nuts. Stir this with large spoon. Put in 8 x 8 greased pan. Bake at 350° for 40 to 45 minutes. Easy, but good. Serve plain or with ice cream.
Mix all ingredients, except buttermilk and eggs, until crumbly; save 1/2 cup. Add buttermilk and eggs to remaining ingredients. Mix well. Pour into greased and floured pan. Sprinkle the 1/2 cup mixture on top. Bake at 350° for 30 to 40 minutes. Good with lemon sauce.
Combine all ingredients, except roast, and rub roast with the mixture. Cover roast and refrigerate 4 to 8 hours. Roast, uncovered, at 325° for 2 1/2 to 2 3/4 hours until meat thermometer registers 170°.
Combine catsup, Worcestershire sauce, brown sugar, soy sauce and dry mustard in a bowl. Baste 2 pounds chicken legs with 1/2 of the mixture; broil for 20 minutes. Turn and baste with remaining sauce. Cook until well done.
Use Bundt pan. Mix all ingredients. Pour into greased pan. Bake at 350° for 1 hour. Remove from pan immediately.
Remove chicken from bones and shred with fingers into strips. Heat tomatillos in a pan to lightly fry. Remove from heat and put in blender along with garlic and onion. Add 1/4 cup water if too dry to blend properly. Heat oil in pan; when hot, lightly fry (not long) tortillas in oil. Place tortilla on plate and fill in center with chicken and cheese; pour green sauce, approximately 2 tablespoons, on top of chicken and cheese. Roll up and place the filled tortilla, seam side down. Continue until all tortillas are filled and rolled. Top entire casserole of enchiladas with remaining sauce and cheese. Bake until bubbly, about 30 minutes, at 350°.
Combine all ingredients in kettle. Cook over low heat for 2 hours or until thick as any mincemeat. Pack at once in hot pint jars. If you wish to make a larger amount, you may increase amounts by 2 or 3.
Whisk the orange juice and vinegar in a small bowl until mixed. Whisk in the mustard, then gradually whisk in the oil. Continue to whisk until slightly thickened. Season to taste with pepper. Yields 1 1/4 cups.
Prepare meat mixture. In large skillet, heat oil on medium heat. Add beef. Cook until brown, stirring often; drain off any fat. Stir in tomato sauce and taco seasoning mix, then remove meat from heat and set aside. Rinse and drain kidney beans. Toss with 1 cup of the shredded cheese.
Boil sugar, orange juice and grated orange until forms soft ball in water. Add 3 cups whole nut meats. Beat until cloudy. Drop on wax paper.
Add all ingredients to 1 glass hot water. Drink before going to bed to work off cold and flu.
Sift together flour, soda, salt, cocoa, cloves, nutmeg, ginger and cinnamon. Measure oil and honey in same cup (honey slips out if measured after oil). Add oil, honey, applesauce, raisins, dates and nuts to dry ingredients; mix well. Pour batter into two 8-inch square pans which have been greased and floured. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 15 minutes longer. Cool slightly and turn out on cake rack to cool completely.
Butter a 9 x 13-inch pan. Stir onion in sour cream. Place half the bread in pan. Top with sauerkraut, then corned beef, sour cream and half of the cheese. Top with remaining bread. Drizzle with melted margarine, then remaining cheese. Bake at 350°, covered for 1 hour. Uncover and bake for 10 to 15 minutes more.
Mix with chicken broth and bake. Use boiled eggs in giblet gravy, along with giblets, 1 cup dressing mix and chicken broth.
Toss lightly together. Place in casserole. Cover with Chinese noodles. Let stand several hours or overnight. Bake at 350° for 25 minutes. Sprinkle with cheese last 15 minutes. Allow 1 hour if taken from refrigerator.
Thaw fish, if frozen. Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish. Spoon souffle atop. Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
Mix cake mix, margarine, 1 egg and nuts very well. Pat in a greased 13 x 9-inch pan.
Combine all ingredients in blender until smooth. Yields approximately 1 1/2 cups. One tablespoon equals 75 calories or 1 1/2 fat exchanges.
Mix all ingredients in a buttered baking dish. Cover with aluminum foil. Bake at 350° for 45 minutes. Rice comes out perfectly.
Combine dressing mix and oil. Add dill weed, lemon pepper and garlic salt. Pour over crackers. Stir to coat. Place in warm oven for 15 to 20 minutes.
Mix ingredients together; roll dough into balls about the size of a walnut, then roll in sugar. Bake at 350° for 10 to 12 minutes.
In Dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon and lemon juice. Mix well. Bring to a boil. Cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired. Yields 8 - 10 servings.
Cook vegetables in just a little water until tender. Add leftover meat (cut up) and gravy; simmer.
In a small saucepan, melt butter. Stir in Worcestershire sauce, chili powder, garlic salt, salt and pepper sauce. Keep warm. In a large bowl, combine remaining ingredients. Stir in butter mixture to coat. Spread in large roasting pan. Bake in a preheated oven at 300° for 1 hour, stirring every 15 minutes.
Combine pork, soy sauce, and salt; stir well. Dredge pork in flour; dip in beaten egg. Dredge again in flour. Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 1 minute. Add pork; stir fry 4 to 5 minutes or until browned. Remove from wok; set aside. Drain off oil, reserving 1 Tbsp. drippings in wok. Add onion and green pepper; stir fry 30 seconds. Add pork, tomatoes and pineapple; stir fry 4 to 5 minutes. Stir in sweet and sour sauce; cook until bubbly. Serve over rice.
Cook rice, rinse and drain. Saute onions and green pepper in oil until tender. Add ground beef, fry until tender. Drain off fat. Stir all together and place in casserole. Sprinkle grated cheese on top. Bake at 350° for 45 to 60 minutes. For large family use 1 1/2 cups rice, 1 1/2 pounds ground beef, whole can peas, whole jar olives and whole green pepper.
Mix ingredients except apples and knead on floured board until it doesn't stick to hands. Do not use excess flour. Place large tablecloth on table. Sprinkle flour over cloth. Divide dough into 2 equal parts. Grease each part with a little oil. Wait 1/2 hour, then roll dough out with rolling pin like for pie, not too big (about 10-inch circle). then wait 20 minutes. A must!! After 20 minutes, roll one ball of dough out thin or dough will stretch easily if you want. Don't let dough stand too long or it will crack. Spread melted butter over dough, then sprinkle bread crumbs all over dough. Place sliced apples inward about 4-inches or so and spread over dough. Sprinkle sugar and cinnamon over apples to taste. You may add raisins or nuts or both. Turn edge of dough in with hands and then roll into log with tablecloth. Seal ends. Place on greased cookie sheet (you may spray sheet with pam) in an "S" shape and slit top in 2 or 3 places for steam to escape (this avoids sogginess). Brush with melted butter and bake at 375° for 50 minutes or until nicely browned.
Brown onion in oil. Add remaining ingredients except franks. Cover and simmer 20 minutes. Add franks and simmer 15 minutes.
Melt margarine and add to dressing; set aside. Combine vegetables. Mix soup and sour cream. Add this to vegetables, then add stuffing mix. Bake at 350° for 30 minutes in a greased baking pan. Sprinkle with canned onion rings or grated cheese on top. Bake 5 minutes longer.
Mix all together and pour into greased 8 by 13 in. pan and bake at 350° for 40 min.
Mix first 8 ingredients together. Add cocoa mixture. Mix well. Bake at 375° for 35 minutes.
Brown ground beef and chopped onion until browned. Add kidney beans and taco sauce. Let simmer while you make a salad using lettuce, tomato, onion and pepper. Combine beef mixture and salad; toss. Garnish with crumbled Doritos chips.
Slice halves of chicken breast lengthwise, making 4 slices. On waxed paper, roll chicken in Parmesan cheese. In skillet, heat butter to foaming and saute chicken about 2 minutes on each side. Lay slice of Prosciutto, then slice of cheese on each strip of chicken and secure with a toothpick.
In a large saucepan, combine all ingredients, except chips. Heat until cheeses are melted and beans are bubbling. Serve with tortilla chips. Makes 3 cups dip.
Bring to boil everything except potatoes and cornstarch. Reduce heat; simmer in covered pot for 2 to 2 1/2 hours. Add potatoes; cook for 30 more minutes. Dissolve cornstarch in 1/2 cup cold water. Add to cooked ingredients; bring back to boil for 2 minutes to thicken. Good to cook ahead and take on a camping trip or to have in cold weather.
Cook beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low. Cook, covered 15-20 minutes.
Place brisket in boiling water to cover. Add pickling spice and simmer 3 1/2 to 4 hours or until tender. Do not overcook. Remove brisket from pan and let stand 15 minutes. Place in baking pan and cover surface of beef lightly with prepared mustard. Let stand 10 minutes until mustard penetrates meat. Spread jelly over brisket and sprinkle with sesame seeds. Bake at 375° for 15 to 20 minutes or until glazed. Makes 8 to 10 servings.
Cream together butter, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, soda and salt. Gradually add to creamed mixture, mixing until well blended. Drop by measuring tablespoonful onto greased cookie sheets.
Press cream cheese into bottom of 9 x 13-inch dish evenly. Pour on no-bean chili. Sprinkle grated cheese over top. Heat in oven or microwave until bubbly. Serve with taco or Doritos chips.
Preheat oven to 425°. Beat eggs; add flour, salt and sugar, sifted together. Beat 5 minutes or more. Add milk; beat 5 minutes longer. Melt butter in skillet. Pour in butter. Sprinkle batter evenly with grated apples. Bake in 425° oven for 8 minutes; reduce heat to 350° and bake 15 to 18 minutes longer, until pancake is puffed and golden. Sprinkle with lemon juice and confectioners sugar. Cut in wedges and serve with jam or preserves. Yield: 6 to 8 servings.
In food processor, grind cherries, orange and cranberries. Place in large bowl. Add sugar and mix well.
Saute onion in oil. Add hamburger and mix well. Add other ingredients and simmer until thick. Serve on heated buns.
Melt margarine in skillet. Add onions and saute until clear. Add thawed, chopped broccoli and stir. Add soup; stir and simmer a few minutes. Add cheese and stir. Add cooked rice and stir. If you think it is too thick, thin with a little water. Freeze or refrigerate or bake at 350° for 20 to 25 minutes.
Mix beer, butter and beaten egg yolk. Add flour and corn starch. Beat egg whites until peaks form and add to mixture. Use as batter for frying fish or chicken.
Make cake mix according to directions. Grease a 9 x 13 pan. Line bottom of pan with marshmallows. Pour prepared cake mix over this. Sprinkle dry Jell-O over this. Evenly spoon strawberries over Jell-O. Bake at 350° for 45 minutes.
In a buttered 2-quart shallow casserole, layer the bread cubes, cheese and then the crabmeat. Repeat layers. Combine beaten eggs, milk and salt and pour over layers. Refrigerate 2 hours or overnight. Pour melted butter over top and sprinkle with chopped pimento, if desired. Set casserole in a pan of water and bake at 400° for 30 to 35 minutes. Makes 6 servings.
Melt together in skillet until bubbly the first 2 ingredients. Mix cake mix according to package directions. Cover the bottom of a tuna can with 1 tablespoon of the brown sugar mixture. Place a pineapple slice on top of brown sugar, then place a maraschino cherry in the middle of the pineapple. A few walnuts can be placed around for added taste. Pour 1/2 cup of cake batter on top of pineapple. Bake in 350° oven 15 to 20 minutes; turn upside down on cookie sheet to cool. Makes 12 to 15 cakes.
Brown beef, onions and garlic in oil. Add remaining ingredients except 1/2 cup grated cheese. Mix. Place in 9 x 13 x 2-inch casserole. Cover and bake at 300° for 1 hour. Uncover; top with cheese. Bake for 5 minutes longer. Yields 12 servings.
Beat the eggs. Add sugar, salt, vanilla, nutmeg, cinnamon and milk. Stir in the Grape-Nuts. Place in a greased casserole dish, in a pan of water, in 350° oven for 1 hour or until custard is set. (The water should reach at least 1-inch up on the dish.)
Marinate all but onion and croutons overnight. (Marinating the onion separately will enhance their flavor but not overpower the other veggies.) When ready to serve, toss croutons with veggies in an attractive salad bowl.
Cook pineapple juice, flour, sugar and egg over low heat until thick. Stir and mix pineapple, marshmallows and pecans. Stir in cooled, cooked mixture. Whip cream; fold in mixture. Chill and serve.
Heat fat in a 10-inch skillet. Add onion and garlic; cook until onion is soft, not brown. Add meat; break into small pieces. Cook and stir until lightly browned. Add next 7 ingredients. Bring to boil. Cover; simmer 45 minutes. Add mushrooms; heat to boiling. Arrange macaroni on a platter. Pour sauce over macaroni. Sprinkle with cheese. Makes 6 servings.
Melt butter and saute onions. Mix remaining ingredients, add onion and blend well. Spray casserole dish with nonstick spray. Bake at 350° for 30 minutes or until bubbly and brown.
Preheat oven to 375°. Stir all ingredients well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes.
Rinse wild rice; soak in 1/2 cup water overnight. Brown hamburger and onion. Mix together all ingredients. Bake, covered, at 300° for 1 1/2 to 2 hours.
Combine flour, water, mustard, 1 egg, sugar, vinegar and a little salt in saucepan. Cook until thick. Add hard-boiled eggs (chopped) and your olives.
Mix Raisin Bran, sugar, flour, soda and salt in a very large bowl. Add beaten eggs, oil and buttermilk. Mix gently with a wooden spoon. Refrigerate overnight. Store in covered container in refrigerator. Use mix as desired. Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Melt chocolate and oleo together. Add sugar and cool. Add remaining ingredients and pour in pie shell. Bake in oven at 325° for 40 minutes, then top will crack.
Mix ingredients in order given. Bake in a 350° oven for 1 hour, or until knife inserted comes out clean.
Thaw and drain spinach and mix with soup and sour cream. Spread into baking dish. Bake at 350° for 20 minutes. Enjoy as a side dish with any meal.
Cook cabbage in salted boiling water for 5 minutes. In 2-quart casserole, layer half of cabbage and half of bread mixed with butter and half of cheese. Cover with half of sauce. Repeat layers with cheese on top. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Chop fruits, dates and pecans. Mix everything together. Pour into a greased and floured tube pan. Bake 2 1/2 hours at 250°. Cool in pan for 2 hours. This makes a large cake.
Mix first 5 ingredients in a medium bowl. Make 3 indentations in these dry ingredients. Put one of each liquid into each hole. Over all pour one cup cold water. Mix well. Bake 35 to 40 minutes at 350°. Makes one layer or 12 cupcakes.
Cook noodles and drain. Brown hamburger in skillet. Stir in tomato sauce. Remove from heat and combine rest of ingredients. Add in a 2-quart casserole half of noodles, cheese sauce and then remaining noodles. Add hamburger/tomato sauce. Bake at 350° for one hour.
Sprinkle cottage cheese with jello. Add crushed pineapple. Add mandarin oranges (cut in half). Add Cool Whip. Stir and mix well. Refrigerate.
Mix all ingredients in a roasting pan. Put in a 250° oven. Stir every	15 minutes until well heated. Remove from oven. Cool and store in airtight tins. It won't last long.
Mix all ingredients. Put into an 8 x 8-inch ungreased pan. Bake at 375° for 30 to 35 minutes.
Cream butter and Crisco. Add sugar and beat until well blended. Add eggs, beating after each. Sift dry ingredients. Mix milk and vanilla. Add dry ingredients and milk alternately to creamed mixture. Turn into well-greased and lightly floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Add ingredients to a bowl in this order: lettuce, cauliflower, and crumbled bacon.
Mix together cream cheese and crab meat. Put into a serving dish and top with the cocktail sauce and serve with crackers.
Hull, wash and thoroughly drain berries; crush enough to make 1 cup, leaving the rest whole. Combine crushed berries with water, sugar and cornstarch. Bring to a boil, cook over low heat for 2 to 3 minutes or until clear, stirring occasionally to prevent lumping. Add butter, tint to desired shade and cool slightly. Line baked pastry shell with whole berries, pour glaze mixture over making sure all are covered. Cool; just before serving, garnish with whipped cream.
Pour cake mixture into 9 x 13-inch pan. Then beat egg, cream cheese and sugar until smooth. Add chocolate chips and mix well. Spread over cake mixture and bake according to package directions. Sprinkle with powdered sugar when cool or frost with cream cheese frosting.
Preheat oven to 375°. Grease and flour 9 x 13-inch pan. Mix flour, baking powder, soda, cinnamon, sugar and salt. Add oil and eggs, beating one at a time. Beat until creamy. Add pineapple, carrots and nuts. Pour into pan and bake for 55 minutes. Cool and frost.
Stir ingredients together in order given. Refrigerate 12 hours. Roll out and let rise 2 hours before baking at 375° for 15 to 20 minutes.
Melt margarine in large skillet. Add onion. Saute until onion is clear. Add thawed broccoli cuts and cream of mushroom soup. Simmer 6 to 7 minutes. Add Cheez Whiz and cooked rice. Pour mixture into casserole dish and bake, uncovered, at 350° for 25 to 30 minutes.
Make rice per package directions. Chill. Add all ingredients and mix well. Mix liquid saved from artichoke hearts with 1/2 cup mayonnaise and 1/4 teaspoon curry powder. Pour over rice mixture. Chill and serve.
Mix ingredients very well until mixture looks like lumpy Bisquick (approximately 5 minutes). Roll into balls; place on an ungreased cookie sheet. Bake at 350° for 25 to 30 minutes. Serve warm.
Mix butter, brown sugar, eggs and vanilla. Beat well until creamy. Add flour, baking soda and salt. Mix together and add oats. Use 2/3 mixture in 10 x 16-inch pan.
Mix eggs, oil, sugar, zucchini and vanilla together. Add dry ingredients to mixture. Makes two loaves. Bake at 325° for 1 hour.
Dissolve Jell-O in boiling water. In blender, mix together cranberry sauce, orange juice and lemon juice on low-medium speed. Pour into Jell-O. Add undrained pineapple. Chill until firm. Top with Pineapple Salad Dressing.
Combine first 7 ingredients in a large bowl. Turn into 11 x 7 1/2 x 1 1/2-inch baking pan.
Mix in 2-quart casserole dish. Cover and microwave on High 4 to 8 minutes. Let stand for 5 minutes.
Dissolve jello in hot water. Add frozen berries and orange juice. Then add pineapple with juice. Chill until set. Serves 12.
In a large bowl, mix first twelve ingredients, seasoning it with black	pepper. Place	the mixture into a 9 x 13-inch casserole dish. Garnish with paprika. Bake in 350° oven for 30 minutes. Top it with a	can of onion rings and return it to the oven for an additional 10 minutes.
Grease Bundt pan. Spread marmalade on bottom. Sprinkle nuts on marmalade. Dip biscuits in butter, then in mixture of cinnamon/sugar. Space biscuits evenly around pan (stand on ends). Drizzle with remaining butter. Bake at 350° for 30 to 40 minutes. Cool 5 minutes. Turn onto serving plate.
Boil chicken until tender and save broth. Remove bone and skin; cut up chicken. Mix all ingredients in a large bowl. Melt margarine in a baking dish. Coat dish well. Pour remaining margarine in mixture. Put mixture into a baking dish. Bake about 45 minutes (350° to 375°).
Beat first 5 ingredients until well blended. Stir in pecans. Bake at 350° for 55 minutes or until knife inserted into center comes out clean.
Prepare jello, using only 1 cup boiling water. Put tomatoes into blender and pulse for 2 to 3 seconds, just enough to break up the fiber. Add to jello. Add chopped vegetables. Spray 9 x 9-inch pan lightly with Pam. Pour in mixture. Chill until firm. "Frost" with equal parts of mayonnaise and sour cream. Sprinkle with dill weed.