HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients and add boiling water. Dissolve dry ingredients, then add half and half. Pour in unbaked pie shell. Bake at 450° for 10 minutes, then at 350° for 35 minutes.
Make stuffing according to directions. Take 1 slice of turkey breast. Place stuffing at one end and roll. Place in shallow baking dish. Make as many as desired. Spread undiluted turkey gravy over rolls. Bake at 350° for 45 to 60 minutes.
Cube and melt cheese in crock-pot or saucepan. Add remaining ingredients. Stir as needed. Serve hot with tortilla/taco chips.
Cook pudding according to directions on box, except use juice drained from fruit instead of milk or water. Pour over fruit and mix. Chill.
Brown ground beef in skillet; drain. Mix all remaining ingredients in casserole with beef. Cover tightly. Bake at 350° for 1 hour. Top with grated cheese if desired.
Peel and dice apples. Put apples in a casserole. Sprinkle water over apples, lemon juice, salt and cinnamon. Mix flour, margarine and brown sugar with 2 knives or pastry blender until crumbly. Sprinkle over apples. Bake at 350° for 45 to 60 minutes until done.
Brown chicken in butter and Italian dressing mix *(reserve 1/2 teaspoon of Italian dressing mix). Place in baking dish. Mix soup, cream cheese with chives and Sauturne. Pour over chicken. Bake at 350° for 1 hour. Baste 2 to 3 times. Serve over rice.
Carefully cut potatoes in half lengthwise and scoop out pulp. Reserve skin shells. Beat potatoes together with yogurt, cheese, butter, milk, onion, seasonings and optional bacon (an electric beater works well). Stuff the skin shells with the potato mixture and reheat in a 400° oven for 15 minutes.
Mix Jiffy mix and water into a dough; spread into a 9 x 13-inch pan.
Mix ingredients. Pour half of mixture in lightly greased 9 x 13-inch pan. Sprinkle cake with topping and swirl with a knife. Pour remainder of batter in pan and swirl. Bake at 300° for 1 hour. Drizzle top of cake with icing.
Combine butter and sugar. Add eggs, one at a time, beating well after each addition. Sift 1 cup flour, salt and baking powder. Add pineapple juice alternately with dry ingredients. Mix fruits and the remaining 1/2 cup flour and add to the mixture. Place in greased baking dish. Bake at 350° until desired doneness.
Melt butter with chocolate square and chocolate chips. Beat eggs; add sugar and beat well. Add vanilla, then beat in melted chocolate mixture. Stir in flour, nuts and marshmallows. Bake in greased 9 x 13-inch pan in 350° oven for 30 minutes.
Melt butter in skillet. Brown pork chops in butter. Transfer chops to casserole and combine remaining ingredients. Spoon mixture over and around chops. Cover. Bake for 1 hour at 325°.
Mix the Dream Whip as directed on package. Add softened cream cheese and beat well. Add confectioners sugar and beat well. Put this in baked pie shells. Put blueberry pie filling on top and store in refrigerator overnight.
In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Cook onion with thyme in drippings until tender. Stir in soup, water, tomatoes and pepper; add potatoes and tuna. Heat; stir occasionally. Garnish with bacon. Makes about 4 1/2 cups.
Drain crabmeat on several layers of paper towels. Cut off a thin slice from top and bottom of each cherry tomato. With a small melon ball cutter, remove pulp from tomatoes and drain upside down on paper towels. In a small bowl, mix crabmeat, mayonnaise, parsley, mustard and salt until well blended. Stuff tomatoes. Chill at least 30 minutes before serving.
Trim crust and cube the bread. Place on bottom of a 13 x 9-inch casserole dish. Layer cooked sausage and grated cheese. Put Cheddar cheese on top. Pour beaten eggs, mixed with milk, over top with undiluted soup. Bake 1 hour at 350°.
Mix the first 4 ingredients. Cream the sugar and shortening together. Add the egg and the cantaloupe. Mix all ingredients together. Bake in a greased bread pan for 50 minutes at 350°.
Mix together sugar, milk, oleo and cocoa. Boil hard for 1 minute. Remove from heat, then add the vanilla, peanut butter and oats. Drop by teaspoonful onto wax paper or greased pan. Cool completely.
Combine flour and salt in bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle with water and 1/4 teaspoon vanilla. Stir with fork until all dry ingredients are moistened. Shape dough into ball and press into lightly greased pie plate. Set aside. Combine peaches, apple juice, 1/2 teaspoon vanilla and 1 tablespoon brown sugar, tossing well. Arrange peaches in concentric circles on dough, starting 1-inch from edge. Sprinkle with 2 teaspoons brown sugar. Bake at 400° for 25 minutes or until golden and crisp.
Melt butter over low heat. Add peanut butter to melt. Add vanilla and salt. Add milk. Remove from heat and stir in 10x sugar to fudge consistency. Cut and refrigerate.
Combine eggs, sugar and oil. Add baking powder and cinnamon. Stir in zucchini, walnuts and vanilla. Pour into greased loaf pans. Bake at 350° for 1 hour until top springs back.
Prepare 13 x 9-inch baking dish with cooking spray. Cut a circle from the center of each slice of bread. Tear crusts and place in baking dish. Spread cooked meat and shredded cheese over torn bread. Place bread circles on top. In a large mixing bowl, mix eggs and milk; pour over ingredients in baking dish. Cover with aluminum foil and refrigerate overnight. Preheat oven to 350°. Bake souffle approximately 1/2 hour, covered. Remove foil and bake about another 1/2 hour or until golden brown. Serves 4.
Place 2 pecan halves and a date in clusters on lightly buttered baking sheets. Melt caramels and cream in saucepan over very low heat, stirring constantly until smooth. Spoon over clusters, leaving ends uncovered. Let stand 30 minutes. Spread over caramel mixture. Makes 2 dozen.
Brown beef and drain. Add tomatoes, beans, chili, cheese and whipped cream. Heat thoroughly. Serve over chips and sprinkle with cheese.
Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato paste, tomato soup, oregano, basil and 1 teaspoon salt. Let simmer gently for 2 hours. During the last hour, cook lasagna noodles until tender and drain. Beat egg slightly and add to thawed spinach; add 1 tablespoon olive oil, Ricotta (or cottage cheese), Parmesan cheese and 1 teaspoon salt; mix together well.
Marinate shrimp in Italian dressing and garlic 1 hour. Smoke shrimp on slow grill containing hickory chips 1 hour.
Dissolve yeast in 1/2 cup warm water. In large bowl or dishpan, combine Crisco, sugar and salt. Pour the 1 1/2 cups boiling water over Crisco, sugar and salt; stir until Crisco melts and let cool until lukewarm. Add dissolved yeast and beaten eggs. Add 4 cups flour; stir and add remaining 2 cups flour. Knead into soft dough; if dough is real sticky, add a little more flour until you have a soft dough, but not stiff. Form into a large ball; lightly grease the top and let rise at a warm temperature until double in size. Slightly punch down and make into rolls, not too big, a little larger than a golf ball. Grease tops. Let rise to double in size. Bake at 325° to 350° for 15 to 20 minutes. Makes approximately 25 rolls.
Cut up and combine vegetables. Mix mayonnaise, vinegar, salad oil and sugar; pour over vegetables. Marinate for 24 hours in refrigerator. Serve cold.
Apply on wool cloth as hot as chest will stand. Keep hot for 2 hours; fast as you can change. Then every 15 minutes rest of day. Enema in morning.
Mix first 3 ingredients and press into 13 x 9 x 2-inch pan. Mix and pour over first layer the remaining ingredients. Bake at 350° for 35 minutes.
Heat cider in a pan or in a crock-pot. Add cinnamon, cloves, orange slices and lemon slices. Aroma will fill house! Serve hot! Great for fall days and the holidays.
Cut round steak into strips. In a large pot, melt butter (about 5 tablespoons) with the chopped onion. Coat round steak with flour. Add to melted butter and onion. Brown a little, then add the soup and 1 can of water; stir and add seasonings. Cover and cook on low, stirring once in a while, for about 1 1/2 hours. Serve over cooked noodles or rice.
Mix water and cornstarch. Cook until bubbles form. Remove from heat and sprinkle jello over mixture. Stir. Add sweetener. Cool.
Combine all ingredients, except cheese. Bake at 350° for 30 minutes. Top with cheese and bake 15 minutes more.
Cook beef and onion until tender; drain. Combine beef, onion, corn, soup, pimento and 2 cups cheese. Pour into greased 2-quart casserole. Sprinkle remaining cheese over top. Bake at 350° for 30 to 40 minutes. Serve with corn bread and rice.
Heat milk to scalding temperature and melt marshmallows in it. Pour over crushed graham crackers. Cut up cherries, pineapple, dates and nuts. Blend together and place into mold with wax paper around it. Refrigerate.
Preheat oven to 425°. Combine filling ingredients in order given; pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° and bake an additional 45 minutes or until knife inserted into center of pie comes out clean. Cool. Garnish, if desired, with whipped topping.
Heat the 3/4 cup sugar in a small skillet over low heat until it begins to dissolve. Increase the heat slightly so sugar will caramelize. When it has reached the caramel color, pour into a 3-quart baking dish, quickly tipping the dish so the caramel will coat all sides; set aside. Place the milk, sugar and cinnamon stick in a saucepan and bring slowly to boil, stirring, until the sugar dissolves.
Place ingredients in microwavable container. Heat approximately 1 minute on High. Stir until completely smooth. (Additional heat in small increments if needed.) Serve over ice cream. Store in refrigerator and reheat as needed.
Sprinkle dry Jell-O over Cool Whip in large bowl, being careful not to deflate Cool Whip. Add other ingredients and spoon into serving dish. Chill.
Cream shortening, sugar, brown sugar, eggs and vanilla. Add soda, flour and cinnamon. Mix well. Add oats. Mix. Add both kinds of chips; mix well. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 minutes.
Mix jello and water; add strawberries, pineapple and nuts. Pour half into flat dish and let gel. Spread half Cool Whip and add remaining half on top and gel. Spread rest of Cool Whip on top.
Cook and stir sugar, cornstarch, cinnamon, nutmeg, salt and water until thick and bubbly. Add 3 tablespoons lemon juice. Peel and slice the apples. Pack in clean jars. Do not pack tight. Fill to 1-inch from top with hot syrup. Put lids and rings on jars. Process in hot water bath: pints, 15 minutes and quarts, 20 minutes.
Mix yeast with water; cream Crisco and sugar. Add eggs. Add flour and salt alternately with water. Let rise until double. Make into balls, dip into melted butter. Put 2 or 3 balls in greased muffin pans. Bake at 350° 15 to 20 minutes. When removed from pans, pour melted butter over rolls. These can be refrigerated before the dough rises.
Cook ziti. In large skillet on medium heat saute sausage 10 to 12 minutes. Drain fat and increase heat. Add tomatoes, green pepper, parsley and paste. Cook and stir 8 to 10 minutes. Add ziti and olives. Transfer to platter. Sprinkle with Parmesan cheese.
Beat eggs. Add other 3 ingredients. Pour into the pie shells. Bake at 350° for 45 to 60 minutes, until brown.
Mix 1/2 cup sugar and cinnamon in cup. Peel and slice apples in bowl. Pour sugar and cinnamon over apples. In large bowl mix flour, sugar, salt and baking powder. Blend in oil, orange juice, eggs and vanilla; mix well. Pour half the batter in greased and floured tube pan. Pour in apples. Pour in rest of batter. Bake at 400° for 45 to 50 minutes.
Brown hamburger and onion. Pour in puree and seasoning. Cook and simmer for 1/2 hour. Remove from heat and mix in cottage cheese. Cook and drain noodles in buttered pan. Alternate noodles, meat sauce and cheese. Bake at 350° for 1/2 hours.
Cook broccoli until stalks are slightly tender and drain. In bowl mix flour, soup and sour cream. Add onion, salt and pepper. Place broccoli in baking dish. Pour soup over broccoli and sprinkle with stuffing mix. Bake uncovered at 350 degrees for 20 to 25 minutes until stuffing mix is golden brown and crisp.
Blend lemon juice, catsup, onion, Worcestershire sauce, salt and Tabasco sauce. Pour over pork chops. Let stand 1 hour. Drain sauce and the chops and brown lightly in the shortening. Watch closely not to scorch. Pare and half the potatoes. Blend the catsup mixture with water to cover. Pour over pork chops, potatoes and prunes. Sprinkle brown sugar over all. Cover tightly and cook slowly for 45 minutes.
Thoroughly wash squash. Trim off and discard each end of squash. Slice squash thinly crosswise. Place squash in deep pan, preferably a dishpan. Cover with water and add salt. Let stand overnight. Drain and wash. Mix in a large pot sugar, vinegar, onions, peppers, pimentos, celery seed and turmeric. Bring to boil. Add squash and reduce heat to simmer. Once this mixture is thoroughly hot, proceed to pack in prepared jars for canning. Follow general canning procedure, processing for 20 minutes in boiling water.
Working with one can of biscuits at a time, quarter and roll in sugar and cinnamon that has been mixed together. Put in greased Bundt pan. Melt butter, brown sugar and water. Boil for 2 minutes. Add any leftover sugar and cinnamon. Pour over biscuits. Bake at 350° for 30 minutes. Cool for 5 to 10 minutes. Invert onto plate. Serve warm.
Mix chicken with cubed cheese. Add green beans, soups and rice. Mix and bake in casserole dish. Top with crackers and melted margarine. Now cook on top rack of oven for 1 hour at 350°.
Stew chicken. Pull from bone and pull apart, shred-like. Combine onion, pepper and soups in a bowl. Dip corn tortillas (one at a time) in broth from chicken. Put a layer in bottom of 13 x 9 pan, then a layer of chicken, then spoon a layer of soup mixture. Sprinkle with chili powder and garlic powder, then sprinkle with cheese. Then start over with layers. Top layer should be tortillas. Top with cheese, then pour can of Ro-Tel tomatoes on top. Bake at 350° until cheese is melted.
Use a 9 x 13-inch pan. Mix 1 stick margarine with graham cracker crumbs and press in pan. Mix 2 sticks margarine, cream cheese, eggs and powdered sugar and pour over crust. Top with bananas and pineapple. Cover with Cool Whip and sprinkle pecans on top. Refrigerate.
Melt chocolate. Sift flour with baking soda and salt. In a large bowl, beat the butter, brown sugar, eggs and vanilla until light and fluffy. Beat in chocolate. Beat in flour mixture alternately with buttermilk in thirds, beginning and ending with flour. Beat in boiling water until smooth. Bake at 350° in 2 greased 9-inch round pans for 30 to 35 minutes or until done.
Saute onion. Cook bacon and dice. Brown hamburger. Mix together. Bake at 350° for 40 minutes.
In a medium saucepan, stir together all ingredients. Cook and stir over medium-high heat until boiling. Boil for 2 minutes more or until sauce is slightly thickened. Makes 2 or 3 servings.
Cook 230°; boil to soft boil. Add butter. To test, drop syrup in cool water and see if it forms soft ball. Remove from heat; let cool. Add butter and vanilla. Beat until smooth and spread.
Brown meat. In large cooking pot, add rest of ingredients. Bring to a boil. Cover and simmer for about 1 hour or until vegetables are done.
Cream the butter, margarine and sugar. Sift dry ingredients together. Mix well with creamed mixture. Add 1/2 cup sour cream. Knead well and form 2 rolls. Wrap in wax paper and chill overnight. Slice and top with sliced almonds. Bake 12 minutes at 350°. Lay on newspaper to cool. Cover with paper towel.
Mix together dry ingredients first to prevent flour from lumping. Add margarine, then eggs, one at a time, buttermilk and vanilla. Stir in coconut. Pour into 2 pastry shells and bake 10 minutes at 450°; then reduce heat to 375° and bake until done. Top is very brown (about 40 minutes).
Mix the cake mix, egg yolks, oil and apricot nectar together. Beat egg whites and fold into batter. Bake in greased and floured Bundt pan for 45 minutes to 1 hour at 350°.
Mix all ingredients together. Place in large, greased baking pan. Cover with foil and bake at 350° for 1 hour. Then take off foil and bake for another 15 to 20 minutes.
Combine and cook first 4 ingredients for 30 minutes. Add the remaining ingredients; bring to a boil and simmer for 30 minutes.
Mix ingredients and bring to a boil. Cook for 2 minutes. Add the vanilla and let cool for 30 minutes. Add the Rice Krispies and form into balls. Roll the balls in powdered sugar or crushed nuts.
1. Combine yeast and warm water. Add flour, sugar, salt, and shortening to yeast mixture. Beat until smooth. 2. Add more flour until dough cleans to the bowl. Turn out on floured board and knead until dough is smooth. Place in greased bowl and cover. 3. Let rise in warm place until double in size (appx 1 hr) Punch down & turn over in bowl. Cover and let rise 15 minutes. 4. Turn out board and divide in 8 parts and form loaves. Let rise 45 minutes. BAke 40-50 minutes at 400°.
Roll graham crackers; mix with butter; press into pie pan. Save approximately 2 tablespoons mixture for top. Cream the cheese and add milk a little at a time. Add pudding. Beat until thick. Pour into pan. Sprinkle remaining crumb mixture over top. Refrigerate at least 1/2 to 1 hour. Serve cold. Yields 8 servings.
Heat oven to 300°. Warm 4 ovenproof dinner plates. Pour enchilada sauce into pie plate. Dip tortillas in sauce. Place 2 on each plate, overlapping slightly. Sprinkle with onions and cheese. Place in oven to melt. Scramble eggs in melted butter. Remove plates from oven. Top with eggs and salsa. Serve with chopped, fresh tomatoes, sour cream and/or guacamole. Serves 4.
Drain pineapple well. Soften cream cheese. Cut up or chop cherries. Mix together with pineapple. Add marshmallows and whip cream. Add to cream cheese, a little at a time, mixing with each addition. Add to fruit. Add some cherry juice to color and moisten.
Drain fluid from beans; discard. Mix well all other ingredients and marinate at least 8 hours. Give beans a stir now and then. Salad may be garnished with sliced purple onion.
Peel apples. Slice into cool water with some lemon juice to keep from browning. Layer in a 9 x 13-inch pan. Mix remaining until crumbs form. May need to adjust amount of margarine. Spread over apples. Bake until golden brown. Serve with whipped topping.
Boil chicken; reserve broth. Take chicken off bones and chop meat. Mix all ingredients except tortillas and season to taste with salt and pepper. Put 1 tablespoon of mixture in each tortilla; roll up and place in bottom of casserole dish. Pour remaining mixture over top. Bake at 250° for about 30 minutes or until cheese bubbles.
Scald milk. Pour over shortening, sugar and salt. Cool to lukewarm. Add eggs; add yeast that has been softened in 1/4 cup water.. Add 4 cups flour and beat. Add citron, raisins, rind, nutmeg and remaining flour. Knead and place in covered pan to rise 3 to 4 hours.
Place wok over moderately high heat. Add pasta sauce and chili, stirring to combine. Add corn; mix well. Add onion, peppers and parsley; stir. Reduce heat. Simmer for 15 minutes, stirring often. Add noodles; cook for 10 to 15 minutes, until sauce reduced a bit. Remove from heat; sprinkle cheese evenly over surface. Cover 10 minutes, until cheese melts. Garnish with chopped scallions. (You can take it to the table in the wok and lift lid at last minute.)
Mix sugar, cocoa, flour and soda. Let butter melt in hot water after removing from burner. Add milk, eggs and vanilla. Mix well. Pour into greased and floured 9 x 13-inch pan. Cook in a 350° oven or 25 to 30 minutes or until done.
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, beating thoroughly into mixture. Fold topping into mixture. Pour into baked pie shell. Sprinkle with chopped peanuts. Freeze until firm and serve. Can be frozen if not used.
Combine eggs, muffin mix, sour cream and melted butter. Stir in both types of corn. Pour into greased, oblong baking pan. Bake at 350° for 35 minutes. Sprinkle grated cheese on the top and bake an additional 10 to 15 minutes. This is a good potato substitute with ham or pork dinner. Serves 8.
In small saucepan, combine cherry juice, sugar and cinnamon. Bring to boil. Reduce heat. Simmer 10 minutes or until syrupy. Add cherries. Heat through. Transfer to chafing dish. Add brandy. Ignite carefully. When flame dies, spoon over ice cream.
Brown ground beef. Saute onion and celery until tender. Combine all ingredients; mix well. Bake at 350° for 30 minutes. Good casserole for the deer hunting camp.
Let hash browns, salt and pepper sit at room temperature. Mix all ingredients together. Pour into 9 x 13-inch buttered baking dish. Top with melted butter, pouring over all of top. Top with croutons. Bake at 350° for 1 hour. Can be made ahead of time.
Mix all ingredients together. Shape into small balls. Place on cookie sheet and bake at 350° until brown for 15 to 20 minutes.
Mix all ingredients. Blend in nuts last. Grease and flour a 9 x 13-inch pan. Bake 40 minutes at 350°.
Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix lightly but well. Combine dry ingredients and add to mixture and stir until well blended. Add nuts. Pour into 2 (9 x 5 x 3-inch) greased loaf pans. Bake at 350° for about 1 hour or until done.
Combine sugar, cocoa, corn syrup, vinegar and salt thoroughly in a heavy 4-quart saucepan. Add butter and cook, stirring constantly, over low heat until sugar dissolves and mixture comes to a boil. Gradually add evaporated milk. Cook and stir over low heat until mixture reaches 265° (hard ball stage) or until small amount dropped in cold water forms a hard ball. Stir into popcorn. Butter hands. Quickly roll large spoonfuls of mixture into 4-inch balls. Makes 20 balls.
Heat the water to boiling. Place crackers in a bowl with a tight-fitting lid. Add salt and pepper. Pour boiling water over the crackers and put on lid. Let steam a few minutes. Heat the milk and margarine to boiling and also pour this over the crackers. Stir and serve in soup bowls. Pour tomato juice over the crackers and serve.
Tie spices in a cheesecloth or place in a tea ball. Add to cider along with the sugar and orange slices. Heat to boiling; cover and simmer 20 minutes. Serve hot.
Brown ground meat with onion. Add soups, enchilada sauce and green chilies. Layer with flour tortillas, starting and ending with soup mixture. Top with cheese. Heat until bubbly.
Boil chicken for 30 minutes. Cut into bite-size pieces. Put into a baking dish. Chop and steam broccoli or cook frozen broccoli according to package. Layer over chicken. Mix soup, mayonnaise, curry and lemon juice. Layer over chicken and broccoli. Sprinkle with the cheese. Cut the bread into cubes. Drench into the melted butter. Sprinkle over cheese. Bake at 350° for 30 minutes. Serve over rice.
Pound chicken breasts. Combine next 5 ingredients. Spread mixture evenly over each breast. Top each breast with a slice of Prosciutto. Roll breasts and secure with toothpicks. Heat oil and margarine. Brown chicken rolls evenly. Place rolls in pan and bake 20 minutes at 350°.
Soak rice overnight and simmer while preparing the rest of ingredients. Brown meat and drain off liquid. Add onions and celery, mushrooms and soup. Combine in 1 1/2-quart casserole and sprinkle almonds on top. Bake 1 hour at 350°.
Cook spaghetti until tender. Rinse well with cool water. Put in large bowl and stir in dressing. Stir until spaghetti is coated well. Let stand overnight or 12 hours. Put in veggies. May also add cheese, ham or turkey (cubed). Add more dressing if needed. Will keep up to a week in the refrigerator.
Microwave: Cook broccoli on High for 2 minutes. Stir in rice, chicken, soup, milk, cheese and onion. Cook for 6 minutes. Stir. Add remaining cheese and cook 5 minutes longer.