HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except potato chips. Put into casserole dish and cover with crushed potato chips. Bake for 20 to 30 minutes at 350°. Serves 8.
Cut fillets into serving pieces. Combine milk and salt. Dip fish into milk, then into crumbs, being sure fish is completely covered with crumbs. Place in a greased baking dish or ovenproof platter; sprinkle with oil and brown quickly in very hot oven, 500°, for 10 to 20 minutes. Do not add water. Serve with almond butter sauce, melted butter or lemon butter. Serves 4.
Cook rice as directed. Melt butter in rice. Cook broccoli in salt water and drain; add milk, soup, rice and cheese in casserole dish. Stir slightly. Put bread crumbs on top and bake at 350° for 30 minutes.
Beat eggs well. Cream sugar, margarine and Crisco. Add beaten eggs to creamed mixture. Sift flour, baking powder and salt together. Alternate flour mixture and milk. Add flavorings. Once you begin to beat the batter, do so continually until all ingredients have been added. Pour into pound cake pan and place in a cold oven. Turn oven to 310° and bake about 1 1/4 hours, depending on the weight of your pan.
Boil chicken until tender. While chicken is cooling, cook potatoes and other vegetables until tender, then drain water and add vegetables to chicken broth. Debone chicken and add to broth. Add the bouillon cubes. Let simmer 30 minutes. Serve with hot corn bread muffins.
Microwave cream cheese and milk on High, 25 to 30 seconds. Add eggs; mix until blended. Heat ham, onion and butter in pan. Add egg mixture. Cook.
Cook ground beef and bacon; drain. Combine remaining ingredients in a crock-pot. Cook on low for 6 to 8 hours.
Prepare grits and cook according to directions. While it is still hot, add butter, garlic cheese, Cheddar cheese and Worcestershire sauce. Mix well and pour into a greased casserole dish. Bake at 350° for 45 minutes. Serve. Makes 8 to 10 servings. Wonderful on Christmas morning!
Mix pretzels, butter and 3 tablespoons sugar; bake in 9 x 13-inch pan at 400° for 7 minutes. Cool crust.
Bake pie shell according to directions for about 10 minutes. Brown ground beef. Add taco seasoning. In small bowl, mix beans and 1/4 cup salsa. Place bean mixture in pie shell. Top with about 15 crushed tortilla chips. Put ground beef on top of chips. Add grated cheese. Bake at 350° for about 30 minutes. Serve with additional salsa and sour cream.
Stir together cranberry juice cocktail and sugar. Add the pineapple juice (or grapefruit) and chill. Pour into punch bowl and add ginger ale and Hawaiian Punch. Float lime sherbet on top of punch.
Using a spoon, mix all ingredients, except blueberries. Fold blueberries into batter. Line muffin tins with paper cups. Fill to 3/4 of paper liner. Bake at 375° for 25 to 30 minutes.
In 5-cup ice cream maker, combine all ingredients except milk. Add milk to bring mixture up to fill line. Add more milk if necessary; freeze. Makes 8 servings.
Combine flour, salt and pepper in a small bowl. Set aside. Combine eggs, 1 1/2 teaspoons oil and water; mix well. Clean mushrooms with damp paper towels. Dredge mushrooms in flour mixture and dip in egg mixture. Roll in bread crumbs. Chill at least 1 1/2 hours. Deep fry mushrooms in hot oil (375°) until golden brown. Drain on paper towels. Serve mushrooms.
Beat margarine at medium speed of an electric mixer until fluffy. Gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla; beat well. Combine flour and next 3 ingredients; stir well. Add flour mixture to creamed mixture, mixing well. Pour batter into a 13 x 9 x 2-inch baking pan coated with vegetable cooking spray. Bake at 350° for 25 minutes. Cool in pan. Yields 24 servings. Spread Creamy Chocolate Frosting.
Brown onions in seasoning until golden brown. Add meat and brown. Add tomatoes, tomato puree, chili powder and salt. Cover and cook slowly for 20 minutes. Add kidney beans and cook 10 minutes. Add water if mixture seems dry.
In a large skillet, combine peaches, nutmeg, cinnamon, sugar and butter or margarine. Cut one pie crust into squares about 1-inch in size. Add to peaches and cook on low heat for 10 minutes; stir as needed. Remove from heat. Remove other pie crust from pan and flatten, then place crust over peach mixture. Place in oven and cook for 15 minutes at 350° to 400°. Top crust should be lightly browned after cooking.
Heat oven to 425°. Stir sugar, flour, spice and salt together. Mix lightly with the apples. Turn into pastry lined pan. Dot with butter or margarine. Weave lattice on top crust; seal and flute the edges. Bake 40 to 45 minutes. Remove from the oven; sprinkle with the cheese.
Mix jello and boiling water. Add pineapple, frozen strawberries and pecans. Pour 1/2 mixture into flat square container (8 x 8-inch). Chill until firm. Cover with sour cream and add last 1/2 of strawberry mixture. Chill until firm. Cut into squares and serve on lettuce leaf with your favorite fruit dressing.
Combine cookie crumbs and butter and press gently into a buttered 9 x 13-inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and 2 tablespoons butter. Add sugar, salt and milk. Bring mixture to a boil, stirring until thickened. (Be careful, it burns easily.) Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip the cream. Add Kahlua (or coffee) and powdered sugar. Spread over chocolate layer and sprinkle with nuts. Freeze again. Cut in squares to serve.
Combine soups and cream. Do not boil. Add crab meat and simmer 2 minutes. Remove from heat. Add cooking sherry and sprinkle paprika on top of each bowl.
Mix all ingredients together except whipped cream. Let stand for 24 hours. Fold in whipped cream; let stand 30 minutes and serve. Yield: 6 to 8 servings.
Wash cucumbers...dry well...pack in clean sterile jars. Boil watah, vinegar, salt 'n spices 'n pore over cucumbers in jar...let set a few minutes 'n pore back in pan 'n boil again...pore rite back over cucumbers...add 3 buds garlic 1 head dill 'n 1 bay leaf to each jar...put lids on 'n seal. The reason fur porin' liquid over cucumbers twice iz to get the jar 'n contents hot...the second heatin' will assure thet the jar will seal.
Combine sugar and water; bring to a boil for about 3 minutes; cool to room temperature. Combine sugar syrup, pineapple juice, orange juice, bananas, and lemon juice. Chill. This may be prepared well in advance and frozen in cartons or Ziploc bags. When ready to serve, have punch base removed from freezer and almost thawed or take chilled punch base from refrigerator; add chilled ginger ale and serve. This will serve 35 to 40 punch cups.
Place chicken in casserole. Place Swiss cheese slices over chicken to cover. Mix water and soup together and pour over cheese and chicken. Sprinkle chopped onions, melted butter and toss with dressing. Mix and sprinkle all over the top. Cover and bake at 325° for 1 1/2 hours. Yields 4 servings.
Cream sugar and cream cheese. Add topping. Mix well. Break angel food cake into small pieces and add to whipped topping mixture. Mix well. Put into 9 x 13 baking dish. Mix strawberries and glaze and spread over cake mixture. Refrigerate several hours before serving.
Drain peas and mix with eggs and vegetables. Add mayonnaise, salt and pepper to taste. Chill before serving.
Melt margarine in 9 x 13-inch baking pan in 350° oven as it preheats. Remove pan from oven and add crumbs. Stir into butter. Mix and pat out in an even layer. Sprinkle nuts, chips and coconut evenly in layers. Drizzle or spoon milk over all. Bake at 350° for 30 minutes or until golden brown. Partially cool and cut into squares.
Combine 1/4 cup of jelly and cinnamon in a small saucepan; heat, stirring until melted. Set aside. Place hen halves, skin side up, on rack in shallow roasting pan. Sprinkle with salt. Roast in a 350° oven for 20 minutes. Brush with jelly-cinnamon mixture and roast 25 to 30 minutes longer or until browned and tender.
Cream sugar and margarine well. Add eggs and beat until fluffy. Add sour cream and blend well. Gradually add dry ingredients. Beat until blended. Fill paper muffin cups 2/3 full. Top with lots of sugar and cinnamon. Bake at 350° for 20 to 25 minutes. Makes 18 muffins.
Cook whole chicken until done; cool and debone. Set aside. Save broth from chicken. Add chicken back to broth after deboning. Add salt, pepper and butter. Keep on low heat.
Combine egg, sugar, dates and shortening in a saucepan. Cook, stirring constantly, at medium heat 5 to 7 minutes. Add remaining ingredients. Cool and form into balls and roll in coconut.
Mix dry ingredients; add margarine and mix thoroughly. Add milk, eggs and vanilla. Roll small amounts in narrow rope (about 1/2-inch) and cut into 3 to 4-inch lengths. Dip one side into cinnamon/sugar mixture on flat plate. Shape into 5-inch shape and place on ungreased cookie sheet. Bake in 375° oven about 15 minutes. Don't overbake. Cool on rack. These cookies keep well.
Mix until moistened. Fill muffin cups 2/3 full (either sprayed or paper lined). Bake at 400° for 17 to 20 minutes.
Put diced apples in large mixing bowl; add unbeaten eggs and stir until well blended. Add salad oil and mix again. Combine dry ingredients and add to apple mixture. Fold together until all dry ingredients are gone. Add vanilla and nuts. This will be very thick. Pour into greased 9 1/2 x 11 1/2-inch baking dish. Bake for 1 hour at 325°; if glass pan is used, bake at 300°.
Make a cream sauce with margarine, flour and 1 3/4 cups milk. Combine chicken, 1/2 cup cracker crumbs, parsley, seasonings and 1 cup sauce. Mix well. Chill for about 5 minutes.
Sprinkle some pecans in bottom of a well-greased 10-inch Bundt pan. Combine sugar, cinnamon and remaining pecans. Cut biscuits into quarters; roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter; pour over biscuits. Bake at 350° for 30 minutes. Invert onto a serving plate.
Mix yeast and warm water. Set aside and let rise. In another bowl, combine hot water, sugar and shortening. Add egg and yeast. Slowly add flour. Beat until mix gets thick and slows mixer. Put dough in greased bowl and let stand, covered with towel, until it rises for 2 hours. Then pinch rolls off dough and put in pan. Let rise again. Cook at 425° until golden brown.
First peel 4 to 6 apples (more or less) depending on number of people to be served. Slice into a saucepan into medium to thin slices until all apples are cut up. Next add just a little water, enough to cover bottom of pan. (When apples start cooking, then will make enough liquid.) Add a pinch of nutmeg. Sprinkle some cinnamon and sugar over apples. Stir and cover, cooking over medium; lower after comes to a boil. Cover and simmer, stirring occasionally until all apples are softened and there is a sauce consistency. Taste test and add more cinnamon and sugar if needed. Sometimes we use a potato masher when apples are getting soft and mushy to break up the chunks or if you like chunky style, do not mash but only stir.
Mix and put into ungreased 9 x 13-inch pan. Melt 2 cups milk chocolate chips and spread on top. Cut into squares.
Heat oven to 350°. Grease and flour pan (8 x 8 x 2-inches); (9 x 9 x 2-inches), or round pan (9 x 1 1/2-inches). Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean; square (35 to 40 minutes); round (35 minutes). Cool.
Preheat oven to 325°. Bake pork steak in a wine-mushroom sauce for company dinner. Brown steaks in heavy skillet; season and top with sliced onions. Mix Sauterne with undiluted mushroom soup and pour around meat. Cover and bake until tender. Serve with rice or noodles.
Bake in ungreased 9 x 12-inch pan at 350° for 45 minutes. Serve with or without Cool Whip.
In a large skillet, brown the meat and onion. Drain well. In a large baking dish or an ovenproof skillet, add meat, corn, beans, water, taco seasoning and salsa. Bake at 350° for 30 to 40 minutes. Top with cheese when done. Serves 6. Add additional salsa, if needed.
Mash hard-boiled eggs. Blend with salad dressing. Salt and pepper to taste. Add onions, if desired. Serve on sandwiches.
Heat the clam juice, water and chicken concentrate in a saute pan. You will need 4 cups of liquid. Heat the empty casserole in oven at 375°. Melt butter in a large heavy frying pan; heat to sizzle. Add rice and stir constantly until golden. Place rice in heated casserole and add hot bouillon. Cover and bake in 350° oven for 30 minutes. Add baked rice and stir parsley, onion, nuts, garlic and shrimp. Mix well. Replace cover and cook 15 minutes longer. Use McCormick crab and shrimp boil to boil the shrimp. Replace cover and cook 20 minutes longer.
Brown Benne seed in slow oven 15 minutes. Mix all ingredients. Drop 1/2 teaspoon on greased tray approximately 1-inch apart. Bake 10 minutes at 325°. Cool slightly. Remove with spatula.
To make a flaky double crust: combine flour and salt in mixing bowl. Cut in Crisco with a pastry blender.	Mixture should be fairly course. Sprinkle with water (a tablespoon a time) and mix lightly with a fork. When all water has been added, work dough into a firm ball. Divide dough into 2 parts and press each part into flat circles with smooth edges. On a lightly floured board, roll bottom crust into a circle 1/8 inch thick and 1 1/2 inches larger than a pie plate. Trim edge evenly with plate and add the apple filling. Wet rim of crust, then add the top crust and fold under the bottom crust. Bake 30-40 minutes at 400°.
Line a 9 x 13 pan with foil. Layer potatoes, onions, cheese, margarine, salt and pepper. Seal foil. Bake at 400° for 1 hour.
Place margarine, apricot nectar, salt, pepper and thyme into frypan. Let this come to a boil and add chicken strips. Simmer for 20 to 25 minutes or until tender. Turn several times. Put lid on frypan.
Cook pudding according to directions. Dump cake mix into warm pudding. Grease an oblong pan. Pour mixture into pan, and then sprinkle butterscotch chips & pecans on cake. Bake at 350° for 30 minutes.
Mix cake as directed; pour into an ungreased 9 x 13-inch pan. Mix until smooth the Ricotta, sugar, eggs and vanilla. Pour mixture over the cake batter evenly. Bake at 350° for 1 hour and 30 minutes. When cool, top with pie filling and Cool Whip.
Cook squash and add other ingredients. Put in Pyrex dish and cover with 1 cup stuffing mix and margarine. Bake at 350° for 30 minutes.
Cut squash in half and remove seed, etc. Cut enough off bottom to make flat to stand. Put salt, pepper and butter inside. Mix together remaining ingredients. Fill squash; dot with margarine. Place in pan with 1/4 inch water in bottom. Cover and bake in 400° oven for 30 minutes to 1 hour or until tender. (Can add chopped apples to mixture.)
Mix and bake in greased casserole at 350° for 1 hour. Last 15 minutes top with potato chips or buttered bread crumbs and brown.
Heat milk and butter. Set aside. Beat eggs, then add sugar. Mix flour and baking powder, separately. Add flour mixture to egg mixture alternately with hot milk, then add vanilla. Bake in a flat pan (8 x 8-inch or 9 x 9-inch) for 30 minutes at 375° (moderate oven).
Follow directions for baking cake on the cake box. Let cake cool, then prick all over top with fork. Mix 1 large box jello using only 3 cups boiling water. Mix well until jello is dissolved. Let jello mixture cool. Pour slowly over top of cake. Set in refrigerator until jello sets. Mix instant pudding and spread over top of cake. Top with Cool Whip spread over the pudding. Chill. Keep in refrigerator. Serve. This makes a cool refreshing dessert.
Wash rice. Fry rice in oil until browned. Add cumin, garlic powder, tomato sauce, chicken broth, water, salt and pepper. Cook on low heat, until rice is tender.
Heat the 2 cups water in a large pot until boiling. Add vegetables, cover and cook until tender (about 10 minutes.) Blend vegetables with part of the cooking water in a blender or food processor.
Blend ingredients in saucepan over low heat. Remove. Let cool. Use as a marinade for beef, pork, fish or poultry.
Spread pecan halves in single layer on sided cookie sheet. Put pats of margarine on pecans. Drizzle corn syrup over this. Roast at 250° to 300° for 1 hour until slightly brown, stirring occasionally. Pour out on brown paper and salt.
Melt butter and chocolate in large saucepan. Add sugar. Stir in eggs and vanilla. Add flour, salt and nuts. Stir just until smooth. Spread mixture evenly onto a lightly-greased jelly roll pan.
Mix sugar, oil and eggs in large bowl. Sift together flour, soda and salt. Add to oil mixture. Then add the apples, nuts and lemon peel. Bake at 350° for 40 minutes or until done.
Beat until thick the egg yolks, sugar, chocolate, flour, baking powder and salt. Fold in egg whites and vanilla. Bake in a 10 x 15-inch pan, greased with waxed paper 10 to 15 minutes at 400°. When it comes out of the oven, place on a towel with powdered sugar spread on it. Cut the ends. When cool, spread whipped cream over and roll. Place in refrigerator.
Brown beef, onion and green pepper. Add seasonings, tomato sauce and catsup. Pour into baking dish and add sliced or grated cheese to cover the top. Place biscuits on top of cheese and bake at 375° for 20 to 30 minutes. Serves 6 to 8.
In one bowl, dissolve yeast in lukewarm water. In second bowl, mix shortening, sugar and salt. Add boiling water; mix well. Add eggs and mix well. Add flour and yeast mixture alternately to shortening mixture. Let rise until double in size.
Saute the carrots and onions. When almost tender, add the rest of the ingredients. Steam for a few minutes covered, over low heat, until carrots are tender.
Chop broccoli; set aside. Cook and stir garlic in hot oil in skillet over medium-high heat, until lightly browned. Add broccoli; cook and stir for 3 to 4 minutes. Add American/Mozzarella cheese, Parmesan cheese, butter and broth. Stir. Simmer until cheese melts. Pour sauce over ziti in a large bowl. Toss gently to coat.
Cook chicken in water until done. Save the broth. In a bowl, mix 1/2 of dressing mix with chicken broth until moistened. Put mixture in bottom of a 9 x 13-inch baking pan. Mix both cans of soup and milk together. Add chicken that has been cut into pieces. Pour chicken mixture on top of dressing. Put remaining dry dressing on top. Bake at 350° for 25 to 30 minutes or until dressing has browned.
Mix all ingredients. Use enough flour to make a stiff dough. For a softer cookie, don't roll out too thin.
Prepare cake mix and add 1/2 package of Jell-O before beating. Bake in cupcake pans according to directions on cake mix package. Cool 10 minutes in pans. Remove from pans; cool on racks. Dissolve remaining Jell-O in boiling water. Cream butter; add part of the sugar gradually, blending after each addition. Add remaining sugar alternately with Jell-O mixture, beating until smooth. Spread on cupcakes.
Cook chicken; debone and cut into small pieces. In casserole dish, layer first half of dressing, mixed with butter, in bottom of dish. Next, add layer of chicken. Next, mix cream of celery soup and one cup of chicken broth together; pour over chicken. Next, layer other half of dressing over soup, saving 1/2 cup for top. Repeat with mushroom soup and broth (mixed) and chicken. Top with 1/2 cup dressing. Bake 45 minutes at 350°. Do not overcook.
Cook limas according to package directions. Drain. Rinse with cold water. Drain again. In mixing bowl, combine beans, mushrooms, onion, ham, olives, parsley and pimento.
Preheat oven to 375 degrees. Brown your beef and add spaghetti sauce, set aside. Cook your noodles (about 12). Grease large rectangle pan. Next, layer your ingredients, noodles first, then sauce, then cheese. Keep layering until you run out. Then bake for 45 minutes.
Beat eggs and mix in remaining ingredients. Using whole milk, fill freezer to fill line. This recipe is for a 1 gallon freezer. You may use fruit for different flavors. Freeze according to freezer instructions. We use table salt instead of ice cream salt (it is cheaper and freezes faster).
Brown hamburger. Add all of the other ingredients except chow mein noodles. Mix well. Pour into casserole dish. Sprinkle with chow mein noodles. Bake in a preheated 350° oven for 1 hour.
Combine ground beef, can of celery soup, egg, bread crumbs and salt and pepper to taste. Scoop out with ice cream scoop. Place on cookie sheet. Cook in a 350° oven for 30 minutes or until brown. Take out of oven and place in casserole dish. Pour 1 can of mushroom soup over meatballs. Cover and return to oven for approximately 30 minutes.
Dissolve yeast in 1/2 cup water. Bring margarine, water and shortening to boil and cool in large bowl. Mix eggs, sugar and 1 cup water. Combine 3 mixtures, then add 7 cups of flour. Mix and place in refrigerator until ready to use. Two to three hours before using, roll out on floured surface and cut out fairly thin. Brush with melted butter. Fold over and let rise until double in size and bake at 425° for 10 to 15 minutes.
Bake wienies (split down the middle) and kraut until wienies are done and kraut is hot. Place cheese in middle of wienies; continue baking until melted in a 350° oven.
Bring to a boil and pour over kraut mixture while very hot. Refrigerate overnight. Serve cold.
Stir together. Bake about 1 hour at 400° in sprayed pan. This is a good basic recipe that can be added with other ingredients which are very tasty. Grated cheese adds a different flavor. Let your taste buds run wild.
In a 10-inch skillet, heat oil over medium heat until hot. Add potatoes, zucchini, green and red pepper, scallions and mushrooms. Cook over medium heat, stirring often, until vegetables are soft, 5 to 8 minutes. Spread vegetables in an even layer with back of spoon or fork.
Saute onions and garlic in 1 tablespoon oil until translucent. In a casserole dish, mix all the ingredients. Bake at 350° for 30 to 45 minutes until bubbly. Serve over noodles or rice. Serves 4.
Cover meat with water. Add all other ingredients. Place on low heat for 6 hours. Add water, if needed. Should stay quite full. Gets soupy. Uncover after 6 hours and cook at 350° for 1 hour.
Cream together sugar, margarine, egg and vanilla. Sift dry ingredients and add to creamed mixture, mixing well. Mix with hands until dough can be gathered into a ball. Pinch off pieces of dough and roll into balls about the size of a walnut. Place on ungreased baking sheet, about 2-inches apart. Dip bottom of glass (1 1/2-inch diameter) in granulated sugar. Press each ball with glass until dough forms a circle. Dip glass into sugar after each cookie is flattened. Sprinkle additional sugar on cookies. Bake at 400° for about 10 minutes. Yields 4 dozen.
Mix together the cake mix, eggs, lemon juice, nuts and peach pie filling. Pour into a 9 x 13-inch pan (greased and floured). Mix together the flour, margarine, sugar and lemon juice. Sprinkle over batter. Bake at 350° for 35 minutes.
Pour pudding mix into 1 1/2-quart casserole. Stir in juice from pineapple, adding juice from oranges if necessary to make 1 cup liquid. Set aside pineapple and oranges.
In a blender or food processor, grind raisins, dates, figs and apricots. Remove the seeds from the orange and grind the orange and rind separately. Save some of the orange juice to use if needed. Combine all ground ingredients. Add just enough orange juice to soften. Shape into small balls. Roll in nuts. Makes 1 1/2 dozen. Refrigerate.
Dissolve jello	in 1 cup boiling water. Add 1 cup ice cubes and water, mixed. Chill until syrupy, then whip. Mix well chilled evaporated milk with lemon juice and sugar and whip. Fold into jello. Layer in 9 x 9-inch dish with vanilla wafers. Refrigerate.
Heat oil in large, heavy skillet and add cabbage. Toss well with 2 wooden spoons. Add onion and toss again. Add liquid to skillet; reduce heat, cover and simmer 20 minutes. Add garlic and zucchini and cover again. Simmer another 10 minutes. Season to taste.
Mix first 6 ingredients well; form into balls. Brown on all sides. Drain; place in baking dish. Pour soup and water over balls. Bake at 350° for 20 minutes.