HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice dough into 1/8-inch slices and place on 12-inch pizza pan, overlapping edges. Bake at 375° for 8 minutes or until lightly brown. Cool.
Place beef, soups, and water in crock-pot; cook on low 8 hours. Serve over noodles.
Mix cake mix, 1 egg and margarine; pour into greased oblong pan. Mix sugar, 2 eggs, cream cheese and pecans. Pour on top of cake mixture. Bake at 350° for 50 minutes.
Mix softened cream cheese, milk and lemon juice. Pour into large graham cracker crust. Top with the pie filling. Add a little sugar to the pie filling (if desired). Change flavors of pies by changing pie filling.
Wash and pat dry chicken. Mix the 5 seasonings in a dish. Heat butter and oil in a skillet. Dip each breast into seasonings (both sides) and saute just until opaque. Place in shallow baking dish and bake, uncovered, in 300° oven about 20 minutes. Using same skillet, add cream and vermouth. Stir and simmer until sauce has thickened. Pour sauce over chicken and serve.
Combine all ingredients, except corn and sweet potatoes and refrigerate two hours. To serve place in a large dish. Garnish with the corn and sweet potatoes. Serving size: 8.
Preheat oven to 400°. Coat a 9 x 12-inch pan with oil. Spread half vegetables. Lay fish on top. Cover fish with remaining vegetables. Sprinkle lemon juice, salt and pepper. Cover tightly with foil. Bake 45 minutes. Just before serving, sprinkle with herbs. Serves 4.
Layer a 10 x 15 in. pan with rhubarb. Sprinkle with white sugar. Cover with the mixture of flour, sugar, and butter. Bake at 400°F for 20 minutes.
In bowl, combine oats, nuts and coconut. In saucepan, combine sugar, cocoa, milk and margarine. Bring to boil for 1 minute. Add vanilla. Remove from heat and pour over ingredients in bowl; mix. Drop by teaspoons onto waxed paper. Let stand until firm, about 10 minutes.
Cut deer meat in small cubes, peel potatoes and cut into bite-sizes. Peel and slice carrots. Cut green pepper in strips. Dredge meat in flour and place in heavy kettle. Add seasonings, onion and garlic. Brown. Add potatoes and carrot. Add tomatoes and tomato sauce. Bring to a boil and reduce heat to simmer until vegetables are done. Stir. Before serving, add peas and green pepper. Cook until peas are tender.
Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1 pint glass jar and label as Low Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing.
In the top of a double boiler set over simmering water, combine the bread crumbs, the milk and the cheeses and cook the mixture, stirring, until the cheeses are melted.
Cook rice and broccoli according to package directions. Saute onion and celery in butter. Mix all ingredients together; place in buttered casserole dish. Bake at 325° for 20 minutes.
Sift dry ingredients together with exception of sugar. Lightly flour raisins. Cream margarine and sugar; add egg and blend. Stir in molasses. Add dry ingredients and milk alternately. Add orange rind. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
In bowl, mix Jell-O with 2 cups hot water. Stir well until dissolved, then add 1 cup cold water. Stir well. Add sour cream and beat with mixer just until blended (takes just a few seconds). Add mandarin oranges with juice and almonds. Stir and pour into Jell-O mold. Chill until firm.
Pour a little butter in bottom of casserole dish. Mix juice of 1 can of asparagus with mushroom soup. Layer: crackers, cheese, asparagus, 1 1/2 eggs, asparagus and mushroom mixture. Pour butter over top. Bake at 350° for about 30 to 45 minutes.
In large bowl, mix mayonnaise, chili sauce, lemon juice and sugar. Mix elbows, onions and tomatoes into dressing. Before serving, add bacon and lettuce. Refrigerate leftovers.
Combine cake mix with olive oil, apricot nectar and the 4 egg yolks; beat well for 4 minutes. Beat egg whites until stiff and fold into cake batter. Pour into greased tube pan. Bake at 350° for 40 to 45 minutes. Cool 5 to 10 minutes.
Combine cocoa and butter; melt over low heat. Remove from heat; mix in sugar and eggs. Add flour, salt and vanilla. Mix well; add nuts. Bake at 350° in 13 x 9-inch pan for 35 minutes. Sprinkle marshmallows on hot cake.
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Cool on wire rack. Yields 12 to 16 servings. This cake is wonderful with fresh strawberries or peaches and whipped cream or broiled frosting or 7 Minute Icing (recipe follows).
Mix all ingredients together; it should look like dark brown dirt. Put in eight to ten 7-ounce paper or plastic cups.
Sprinkle the rice in a 13 x 9-inch pan. Arrange the fryer on top of the rice. Dilute the chicken soup with the water. Pour over the chicken. Sprinkle the onion soup mix over all. Bake, covered, for 2 hours at 350°.
Put sifted dry ingredients into a large bowl. Make a well and add buttermilk, eggs, lard and vanilla; mix well. Place a small amount on a lightly floured board. Roll 1/8 inch thick and cut into cookies. Place on greased cookie sheet and bake at 375° for 10 to 15 minutes or until done.
In a frying pan, cook mushrooms in butter until lightly browned. Blend in soup. Slice eggs lengthwise into quarters. Add eggs, pimiento and parsley to mixture, stirring gently. Cook until heated. Serves 6.
Preheat oven to 400°. Spray an 8-inch square baking pan with a nonstick coating. Combine sugar, oats, nuts, oleo and flour. Mix until crumbly with fork. Reserve 1 1/2 cups of crumbly mixture. Spread the remainder in the bottom of the pan. Spread pie filling evenly over crumb crust. Sprinkle reserved crumb mixture over top. Press gently into filling. Bake for 20 to 25 minutes, until browned. Good served warm with whipped topping.
Combine the flour, salt and eggs; beat until smooth. Gradually add milk, mixing until well blended. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover bottom. Cook over medium-high heat until lightly browned on both sides, turning once.
Preheat oven to 350°. Grease well 2 (9 x 5-inch) pans. In large bowl with fork, mix flour and next 7 ingredients. Add remaining ingredients and mix until just blended. Turn batter into pans. Bake 1 hour or until toothpick comes out dry.
Place vanilla wafers in bottom of a glass or Tupperware dish. Then slice strawberries over wafers. Mix very good Eagle Brand milk and 1 1/2 cups water. Mix pudding and Cool Whip. Then mix all together and pour over strawberries and vanilla wafers.
Cut beef into small bite size strips. Brown in skillet with cooking oil, onion and mushrooms until tender. Cook egg noodles. Put noodles in lightly greased Pyrex dish or pan. Spread meat mixture over noodles. Add 1/2 soup can of milk to mushroom soup and pour over casserole. Salt and pepper to taste. Cook at 350° for 30 minutes. (This is a good way to use leftover roast.)
Trim crust off bread. Beat the cream cheese, egg and sugar together well. Spread on bread. Fold over into a roll. Roll in melted oleo. Roll again in a mixture of cinnamon and sugar. Put on a cookie sheet. Freeze before baking. Cook any time later. Bake at 350° for 20 to 25 minutes.
Brown and drain chuck and sausage. Add oregano, garlic, Worcestershire and cheese to hot, drained meat. Heat on low until cheese melts, stirring several times. Spoon onto rye bread; place onto cookie sheets. (Can be made ahead to this point. Freeze for about 1 hour and put into freezer bags for storage. Partly thaw before baking.) Heat for 10 to 15 minutes at 350°. Serve hot. They disappear like diamonds or liquid gold.
Mix ingredients together. Roll into small balls and then in confectioners sugar. Bake at 350° on a greased cookie sheet.
Melt Velveeta and butter together. Brown meat and onion. Mix all ingredients together. Serve warm with Tostito chips.
Crush cookies and reserve 1 cup for topping. Press the remainder in a 9 x 13-inch glass or plastic container. Melt ice cream and pour over cookie layer. Freeze. Soften hot fudge topping and spread over ice cream. Freeze. Spread on whipped topping and sprinkle with reserved crumbs and nuts. Freeze.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Stir in mini chips. Spoon into crust. Chill until set, at least 4 hours.
Cook milk and sugar until forms soft ball. Add peanut butter and marshmallow. Beat until thick. Pour in greased pan and cool.
Slice strawberries and place in baked pie shell. Mix sugar, flour, jello and water in a boiler and stir over low heat until thickened. Pour over strawberries. Top with Cool Whip if desired.
Microwave ingredients in 1 1/2-quart bowl on High 2 1/2 to 4 1/2 minutes or until cheese is melted, stirring every minute. Serve on hot cooked pasta, vegetables or fish. Makes 1 cup.
Boil the vinegar, sugar, turmeric, water, salt and mustard together. Pour into jars over pickles. Process 10 minutes.
Combine ingredients in order. Spread in a shallow greased pan. Bake 30 to 40 minutes at 325°.
Combine the first five ingredients. Pour into 13-inch greased pan. Slice bread 1/2-inch thick. Put bread on top of casserole. Beat the rest of ingredients together and pour on top. Refrigerate overnight. Bake at 325° for 30 minutes.
Mix graham cracker crumbs, sugar and melted margarine in a 13 x 9-inch pan. Press to form a crust. Arrange banana slices on top of crust.
Mix cake mix, eggs, vanilla pudding and oil together. Then add hot water and nuts. Grease tube pan, pour batter into pan. Bake at 325° for 45 minutes to 1 hour or until the middle is done. Check with a tooth pick.
Sprinkle seasonings over crackers and pour 1 cup Wesson oil over all and mix well. Bake in shallow pan 25 minutes at 250°.
Brown hamburger; drain. Add to hamburger taco mix and water. Refrigerate to cool. After hamburger mixture has cooled, mix together lettuce, onion, celery, tomatoes, scallions and black olives. Just before serving, add Doritos. Use Caesar salad dressing (not creamy) at end or put on individual salads.
Combine eggs, milk and melted shortening. Add dry ingredients and beat until free from lumps.
Mix the ingredients and let them cook on a moderate fire an hour. Stir at intervals, with your big spoon. Then pour on a greased dish. Pull off caramel size squares and wrap each separately in waxed paper.
Brown pork chops in oil and remove from pan. Add onion and brown. Add other ingredients. Cook, covered, approximately 15 minutes. Return chops and cook, covered, for about 1 hour. Serves 6.
Slice potatoes as you would for French fries. Drop in boiling water and boil for 4 minutes. Drain and pat dry. Spread on cookie sheet and spray lightly with Pam. Sprinkle with salt and paprika. Broil 4 minutes. Turn over and broil 4 minutes more.
Toss potatoes with cheese, mayonnaise, onion and seasonings. Turn into a buttered 13 x 9 x 2 baking dish. Combine bacon bits, olives and relish. Spread over salad mixture. Bake at 325° until thoroughly heated, about 45 minutes. Can be prepared ahead and refrigerated. If cold, heat an hour. Leftovers are good warmed over. Serves 10.
Preheat oven to 350°. Blend together shortening, sugars and eggs until fluffy. Add flour, baking powder and soda. Add oats and chocolate chips. Stir until thoroughly blended. Drop by teaspoon on greased cookie sheet. Bake 15 minutes for crisp cookies. Cook less for soft chewier cookies. Cool some before removing from cookie sheet.
Brown meat with onions and bell pepper. Mix soup, mushrooms and tomatoes. Add meat and cooked noodles. Put into large casserole dish. Bake at 450° for 25 to 30 minutes until bubbly. Remove from oven and cover with grated cheese. Return to oven just until cheese melts.
Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool. Chill. Top with cherries.
Melt chocolate, butter and salt together in double boiler. Add the sugar, 1/2 cup at a time, stirring after each addition. Add the evaporated milk, a little at a time, and continue stirring until well mixed. Serve over ice cream while hot and sprinkle with Spanish peanuts, if desired. Makes 3 cups sauce. Store extra sauce in refrigerator.
Cook broccoli until done and drain. Mix together soup, cheese, egg, mayonnaise and onion. Then add broccoli and mix well. Pour into greased casserole. Mix crushed Ritz crackers and butter; put over top of broccoli mixture. Bake at 350° for 40 minutes.
Blend margarine and sugar. Add eggs and then flour. Bake at 300° for 1 hour and 25 minutes.
In a 9 x 13 glass pan, spread cream cheese on bottom of pan. Pour chili beans over cream cheese. Sprinkle Cheddar cheese on top. Bake in 375° oven until cheese is melted. Serve with nacho chips.
Mix lemonade and pineapple juice; add ice cream. Pour in ginger ale. To stretch, add more ginger ale.
Saute chestnuts and mushrooms in oleo. Add water to liquid to equal 1 cup. Ad rice, onion soup and liquid in baking dish. Then add sauteed chestnuts and mushrooms. Cover and bake at 350° for 1 hour.
Beat eggs until light. Then mix with other liquids. Add dry ingredients that have been sifted. Mix well. Roll out to 1/4-inch thickness on floured board. Cut and deep fry in oil or lard at 365° to 375°.
Crumble yeast into lukewarm water. Set aside until it pops to top of water.
Mix cream cheese, Miracle Whip and dressing mix. Add ham, cheese and onions. Put 2 to 3 tablespoons of mixture on tortilla shells; roll tight. (You'll be able to judge how much mixture to put on a tortilla shell.) Refrigerate for 1 to 2 hours. Cut into 1 inch pieces. Makes about 3 dozen.
Blend together cheese soup, milk, pepper, sliced potatoes and onion. In buttered 1 1/2-quart casserole, put alternate layers of potatoes, onion and sauce. Dot with butter. Cover. Bake at 375° for 1 hour. Uncover. Bake 15 minutes more or until potatoes are done.
Put potatoes in 11 x 17-inch casserole. Saute onions in butter and pour over potatoes. Mix Cheez Whiz, soup, milk and sour cream; pour over potatoes. Top with corn chips. Bake 45 minutes at 350°.
Place racks in upper third of the oven and preheat to 350°. In a large mixing bowl with an electric mixer, beat butter, brown sugar and vanilla until light and fluffy, about 1 minute. Add eggs and mix until thoroughly incorporated. Add oats, flour, baking powder, cinnamon, nutmeg and salt. Mix on low speed until blended. Add nuts and raisins; mix on medium speed. Drop batter by heaping tablespoon 1 1/2-inches apart onto a greased baking sheet. Bake for 10 to 13 minutes or until golden brown. Cookies will feel soft, but will firm up as they cool. Let stand on baking sheet 2 minutes before transferring to racks to cool. Makes about 4 dozen.
Beat eggs and sugar until lemon colored. Add rest of ingredients and stir to incorporate. Finish by adding enough whole milk to fill ice cream container.
Soften Butter; add Sugar, Flour, Lemon Juice, Salt, Egg Yolks and Lemon Rind. Beat together until well blended. Stir in milk and fold in stiffly beaten egg whites. Pour into pie shell and bake in moderate oven 375 degrees for 15 minutes. Then 30 minutes at 350 degrees.
Boil chicken; cut into small pieces. Cook spaghetti. Saute onion. Mix all together. Add soups and Velveeta cheese. Add enough milk to moisten.
Mix eggs, parsley, pepper and salt together well. Add cubes of cheese. Brown sausage, breaking into small pieces. Drain well. Cover bottom of casserole dish with sausage. Pour egg mixture on top. Bake at 375° for 50 minutes.
Oil pan; heat and add onion. Cook until clear. Add remaining ingredients and cook until crisp, about 10 minutes. Serves 4.
Dissolve yeast in 1 cup warm water. Heat milk and 2 cups of water to lukewarm. Add salt, oil and honey. Mix flours together in a very large bowl. Stir in water and milk mixture, then add yeast liquid. Finish kneading by hand.
Combine sugar and cornstarch. Heat milk to boiling point and stir into sugar, cornstarch and salt. Stir until slightly thickened. Add beaten egg yolks. Cook until thick. Remove from heat and add butter and vanilla.
Thaw lemonade concentrate and whipped topping. Combine lemonade, condensed milk and food coloring; mix well. Fold in whipped topping. Put in graham cracker crust and freeze until firm (4 hours or overnight). Garnish with lemon slices or whipped topping, if desired.
Preheat oven to 350°. In a bowl, sift together sugar, salt and soda. Add brown sugar, eggs and vanilla. Mix well. Cut in shortening until mixture resembles coarse crumbs. Add oats. Work with fingers until dough just holds together. Sprinkle board lightly with confectioners sugar. Roll dough to 1/4-inch thickness. Cut with cookie cutters which have been dipped in confectioners sugar. Bake on greased cookie sheet for 10 to 12 minutes. Cool and decorate. Recipe from Mary Kobinski.
Mix flour, sugar, juice and margarine. Put pineapple and cheese in a greased casserole dish. Pour liquid mixture over pineapple and cheese and stir. Sprinkle cracker crumbs over top. Bake at 350° for 30 minutes.
Add melted butter to milk while hot. Beat eggs and sugar and cream well. Add sifted flour and milk mixture alternately while warm. Bake in layers as any other butter cake. Use the filling. Makes 3 layers.
Fold vanilla pudding into pineapple. Add rest of ingredients. Refrigerate for at least 2 hours.
Mix together. Put into uncovered dish. Bake 35 minutes at 350°.
Cut tomatoes into 1/4-inch slices. Coat tomatoes in flour/cornmeal mixture; salt and pepper. Place in heavy skillet containing bacon drippings. Fry slowly until very brown, turning once. Makes 6 servings.
Combine all ingredients in a bowl; mix well. Put mixture into lightly greased loaf pan. Bake at 350° for 35 to 40 minutes.
Mix and boil for 3 minutes. Then beat with mixer until creamy. Great with yellow sheet cake.
Mix well. Spoon into greased clam shells. Sprinkle with bread crumbs on sheet at 375° for 15 to 25 minutes.
Place corn in skillet; put in butter. Stir until brown and add lemon pepper and sugar. Cook for 2 minutes; let simmer for 5 minutes. Ready to serve.
Combine butter and egg white; beat well. Gradually add powdered sugar, beating well. Gently stir in vanilla. Spread on cake.
Shell and devein shrimp. Arrange in a shallow baking dish. Pour melted butter and lemon juice over shrimp. Combine last 4 ingredients and sprinkle over shrimp. Microwave at High 6 to 8 minutes, uncovered.
Brown hamburger with onion; drain well. Add soups, seasonings and green chilies. Layer into a greased 2-quart casserole dish. Start bottom layer with tortillas, layer of hamburger mixture and continue to layer with tortillas, ending with tortillas as last layer. Top with shredded cheese. Bake at 350° for 30 to 40 minutes. For extra zip, add some picante sauce.
Put first 6 ingredients all together in a very large kettle and boil about 15 minutes. Add remaining ingredients (can use more or less to taste). Cook another 15 minutes.
Melt margarine for 30 seconds. Add cocoa; stir. Put back in microwave and cover with wax paper. Put on High for 2 minutes, then take out and stir. Add vanilla and nuts. Pour in pan to harden. Makes good cake or brownie topping.
Cover sweet potatoes or yams with water and boil until tender (test with fork). Remove skins and mash sweet potatoes until smooth. Add canned cream or milk to the consistency you like. Add 2 or 3 tablespoons butter.
In a small bowl, beat the eggs. Soak the bread with the milk. In a pan, saute the onion and tomatoes in butter. Mix all these ingredients with the tuna fish. Bring to oven at 350° for 30 minutes.
Stir yeast into warm water to dissolve. Stir in milk, sugar, salt, eggs, shortening and half of the flour. Stir until smooth. Add remaining flour. Knead for 5 minutes. Let rise until double. Punch down until double again. Shape into cloverleaf rolls, sandwich buns, cinnamon rolls, etc. Bake at 400° for 10 to 15 minutes.
Mix all dry ingredients in a large bowl. Add milk, water and egg. Beat until mixed well. Add beans and ham just until mixed. Pour into well-greased heavy skillet or pan. Bake at 350° for about 40 minutes. Top should be slightly browned.
Soak chicken in Italian dressing overnight. Pat it dry a little; roll in Ritz cracker crumbs. Bake at 350° for 1 hour.
In a bowl, beat the eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese (grated) and melted butter. Mix, then stir in chilies. Pour into a buttered 9 x 13 baking dish. Bake at 350° for 35 minutes.
Combine the dry ingredients. Cream butter and sugar. Mix together the dry and creamed ingredients. Add eggs, one at a time. Stir in peppermint, orange peel and zucchini. Put into well-greased pans. Bake at 350° for 1 hour.
Thaw, clean and drain shrimp on paper towels. Press to remove all excess moisture.
Cook apples and apple cider 10 to 14 hours. Cub through colander (optional). Then add sugar, cinnamon and cloves. Cook an additional 2 to 3 hours. Cook: 17:00.
Sift together flour and soda. Set aside. Cream shortening and sugar. Add eggs one at a time, beating after each addition. Add dry ingredients and buttermilk alternately to creamed mixture, beginning and ending with dry ingredients. Mix well. Then add vanilla, bananas and nuts, mixing thoroughly. Pour batter into a greased and floured 10-inch tube pan or Bundt pan. Bake at 325° for 1 hour. Cool 5 minutes before removing from pan.
Heat oven to 450°. Mix baking mix, milk and cheese until a soft dough forms. Beat for 30 seconds. Drop the dough by spoonfuls onto an ungreased cookie sheet (approximately 1-inch in diameter). Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder and brush over warm biscuits before removing from cookie sheet. Serve warm.
Cream the sugar, cream cheese and oleo together well. Line a 9 x 13-inch dish with graham crackers and spread creamed mixture over the crackers. Drain crushed pineapple and spread over the creamed mixture. Spread drained apples and sliced bananas over the pineapple. Cover with Cool Whip. Sprinkle with chopped pecans. Chill.
Drain vegetables. Heat onion, sugar, wine vinegar and salt and pepper. Heat until dissolved and pour over vegetables. Refrigerate over night. Will keep a few days in refrigerator.
Cream shortening and butter; add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients, stirring well. Add to creamed mixture alternating with buttermilk, beginning and ending with flour mixture. Stir in sweet potatoes and flavorings. Grease and flour a 10-inch Bundt pan; sprinkle almonds and coconut over bottom. Pour batter into pan; bake at 350° for 1 hour and 15 minutes. Cool 10 minutes. Remove from pan. Yields one 10-inch (delicious) cake.
Bake cake as directed on box. Cool in pan for 15 minutes. Then poke cake with a fork every 1/2 inch. Dissolve gelatin in boiling water; add cold water. Pour over cake in pan. Chill for 3 to 4 hours. Top with Cool Whip.
Cook flour and milk until thickened. Let cool. Cream the shortening, butter and sugar. Add cooled flour and milk mixture, tablespoon by tablespoon, beating all the time with mixer. When finished, it will be like whipped cream.
Dissolve jello and salt in 1 1/2 cups water. Add pineapple and lemon juice. Chill until slightly thickened. Fold in carrots and nuts. Pour into mold and chill until firm.
In 1 large pot with lid, brown meat on all sides in 1 tablespoon of oil; after this is done, cut onion and brown in with meat and oil. When finished, add water to halfway up meat. Add 4 gingersnaps, broken up. Cover and simmer three to four hours. About 1 hour before done, peel and cut carrots and break 6 more cookies and place in pot. Gingersnaps make your gravy; check to make sure water is not down too low. When carrots are done, enjoy. Serves 6 to 8 people.