HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion. Drain off fat. Add remaining ingredients. Mix well; pour into a 3-quart casserole and bake for 45 to 50 minutes or until rice is done. Stir occasionally the first 20 minutes. This makes a nice dish to serve at church suppers. Can be divided after baking and half frozen for later use. Bake 45 to 50 minutes at 350°. Serves 8.
Mix all ingredients together until well mixed. Pour into greased baking dish. Bake in 350° oven until bubbly. Try different broccoli mixed vegetables for a different taste.
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moistened. Do not beat with mixer. Stir in vanilla, pineapple and both kinds of nuts. Finally add the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Make jello with pineapple juice; let set until thick, but not fully set. Cream cheese and sugar; set aside. Whip the whipping cream, then beat partially set jello and add cheese mixture and blend well. Pour into graham cracker crust.
Preboil sweet taters for 15 minutes. Peel and cut into strips. Put in greased baking dish. Mix sugars, butter, salt and water in saucepan for 3 minutes. Pour over sweet taters. Bake 40 minutes at 350°. Put sausage on top and bake another 30 minutes.
Brown ground turkey. Add cream of chicken soup, green chiles and chopped onions (saute onions in tablespoon oil first). Heat thoroughly. Top with grated cheese.
Mix first 3 ingredients together in large bowl. Melt white chocolate and pour over dry ingredients, stirring rapidly until they are completely covered. Spread on wax paper until cool. Break apart and store in covered container.
Break biscuits in small pieces. Place in bag of mixture (cinnamon and sugar) until fully coated. Preheat oven to 350°. Take a greased Bundt pan; place pecans in bottom followed by biscuits. Melt butter and brown sugar and pour over biscuits. Cook for 30 minutes.
Mix soups, onion, Ro-Tel tomatoes and chicken. Grease a 2-quart casserole dish. Tear tortillas in strips and line bottom.
Brown beef. Add green pepper. Mix all the rest of the ingredients together, except cheese. Bake at 350° for about 40 minutes. Put cheese on top; bake 10 to 15 minutes more.
Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze 1/2 for future use. Remove crusts from other half. Cut into 1-inch cubes.
Sift flour, sugar, cocoa and soda in a bowl. Add water slowly and mayonnaise. Bake in a tube pan (greased and floured) for 35 minutes at 350°.
Drain salmon. Reserve juice. Saute onion and celery in oleo. Blend in juice and flour. Add milk and bring to a boil. Add cauliflowerets, salmon, dill and salt. Add cheese until melted. Add parsley flakes. If not thick enough, add cornstarch mixed with water.
Separate fillets and cut into 4 1/2 to 5 ounce portions. Dip fillets in French dressing, then place skin side down in a single layer on a baking sheet. Combine chips and cheese and sprinkle the mixture evenly over fish fillets. Bake for 10 minutes in 375° oven, or until fillets flake easily when tested with a fork.
Boil potatoes until soft. Drain. Heat milk and butter in saucepan. Measure cornstarch in separate dish and gradually add hot milk until cornstarch is "soupy". Add to remaining hot milk through strainer to avoid lumps. Add potatoes, salt and pepper and sour cream. Cook "low" until soup is good consistency. Serves 4.
Shred or chop cabbage and mix all together. This makes a large bowl of slaw. It is especially good on pork barbecue.
Scald milk; add margarine and sugar and stir to blend. Cool to lukewarm. Pour mixture over yeast in mixing bowl; stir. Add beaten eggs. Add flour and salt and mix thoroughly. Turn out on baking board and divide into 20 pieces. Shape each piece into smooth roll and place on baking sheet. Let rise about 30 minutes. Brush with egg and sprinkle with poppy seed. Bake 10 minutes at 450° or until golden brown.
Melt margarine or butter in a 9 X 13 inch baking dish. Heat pears, sugar and lemon juice until very warm. Pour over melted butter. Mix flour, 1 cup sugar and milk until well blended and pour over fruit. Bake at 350° until lightly browned, about 45 minutes. Serve warm with cool whip or evaporated milk. Serves 8 to 10 people.
Boil chicken. Reserve 1 1/2 cups broth. Saute onions and peppers in butter. Cook spaghetti in chicken broth. Combine tomatoes and Worcestershire sauce. Cook until thick. Add cheese and stir until melted. Add drained peas, mushrooms, chopped chicken, onions and pepper. Salt and pepper to taste. Pour into casserole and bake until brown and bubbly.
Bring water to a boil in large saucepan. Stir in all ingredients except tomatoes and green peppers. Cover, removed from heat. Let stand 5 minutes. Stir with fork until blended. Add remaining ingredients and let stand about 10 minutes. (Rice will thicken upon standing.) Serves 8.
Put all ingredient in a crock-pot and cook on low for 8 to 10 hours.
Saute onion in butter. Add salt, celery and pepper. When onion and celery are tender, add mashed potatoes and stir in the hot milk. Simmer slowly for about 5 minutes, stirring occasionally. Makes 6 servings.
Cover bottom of cookie sheet with crescent rolls. Press in the separations. Bake at 350° until light brown. Cool. Mix yogurt, cream cheese and flavoring until smooth, spread over crust. Cover with vegetable toppings and Cheddar cheese.
Cream butter; gradually add sugar. Beat until light and fluffy. Add egg yolks. Gradually add flour. Mix in chopped nuts. Pat down 1/2 of batter into 8-inch greased pan. Spread filling over first half of dough. Cover filling with remainder of dough. Bake at 325° for 1 hour. Cool. Cut into 36 squares. Sprinkle with confectioners sugar. Can be used with all flavors of Baker brand fillings.
Mix prunes, orange juice and rind in small bowl. Next beat in eggs, sugar and Crisco until creamy. Sift flour, baking powder and baking soda together. Add 1/2 cup nuts. Last add prune juice and cut up prunes and orange juice and rind. Bake in two 9-inch pans at 350° for about 30 minutes. When cool, frost with seven minute frosting.
Mix crackers, almonds and 3/4 stick margarine together; set aside. Saute onion, bell pepper and celery in butter or margarine on top of stove until tender. Mix together rest of ingredients. Pour into large casserole dish. Sprinkle with cracker mixture. Bake in 350° oven 45 minutes.
Sift dry ingredients and mix with nuts. Combine eggs, applesauce and margarine. Add to dry ingredients and stir just until blended. Pour into a greased 9 x 5-inch pan and bake in a preheated 350° oven for about 50 minutes or until lightly browned.
Cream together cream cheese, butter and powdered sugar. Mix together milk, French vanilla pudding and Cool Whip. Blend cream cheese mixture and vanilla pudding mixture together. Layer in 9-inch flowerpot cookie crumbs, cream cheese-vanilla pudding mixture, cookie crumbs, etc. Garnish with gummy bears.
Mix well and spread in a well-greased casserole. Spread with topping mix.
Cook chicken in water and 1/2 stick margarine; drain and cool. Save the broth; pull meat into bite size pieces. In separate bowls, put celery soup and chicken soup. Add broth equally to each soup. In saucepan, melt stick of margarine and add stuffing mix. In large casserole dish, place a layer of stuffing, then a layer of chicken, then a layer of celery soup, a layer of chicken soup and another layer of stuffing. Bake at 350° for 1 hour.
Cook first seven ingredients together and let come to a boil but do not boil. When cool, add remaining ingredients. Put in a 13 x 9-inch pan (batter will be thin). Bake at 350° for 25 minutes for aluminum pan, or 325° for 25 minutes in glass pan.
Preheat oven to 350°. Melt butter in saucepan. Mix sugar and flour; stir into melted butter. Stir in milk, eggs and baking powder. Mix well. Stir in corn. Pour mixture into 2-quart buttered casserole or two 1-quart baking dishes. Bake in oven until top is golden brown and center is set, about 45 minutes. Serves 6 to 8.
Mix together in bowl by hand. Fill paper cupcake shells 2/3 full. Push in 1 miniature peanut butter cup. Bake at 350° for 20 to 30 minutes (closer to 30 minutes).
Melt one stick margarine and mix with graham cracker crumbs. Line bottom of 3 x 9 x 13-inch pan with mixture. Mix eggs, vanilla, sugar and remaining margarine and beat for 15 minutes. Pour over crumbs. Slice bananas and place over mixture. Spread on pineapple. Cover with Cool Whip. Sprinkle nuts and top with cherries.
Squeeze the spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover. Refrigerate for 2 hours. Stir before serving. Makes 3 cups. Serve with Bugles or Fritos. Enjoy!
Soften the gelatin in 3 tablespoons cold water. Heat soup; stir in the gelatin. Cool slightly, then combine with remaining ingredients. Place in mold and chill overnight. Remove from mold and garnish with watercress. Serves 12 to 16.
Soften butter and add sugar and egg yolks; mix well. Add flour until all is worked in. Add finely chopped nuts. Place dough down until 1/4-inch deep on a cookie sheet and score dough with a fork. Bake 45 minutes to 1 hour in a 325° oven. Cut into squares while hot and let cool in the pan.
Combine milk and eggs in bowl; mix well. Set aside. Sift 1 1/2 cups flour, salt and baking powder together in bowl. Pour into egg mixture; blend well. Add additional flour to make thick batter. Fill 9-inch skillet 2/3 full with oil or use deep fryer. Pour batter into 1/2-inch funnel. Drizzle batter from funnel into hot oil. Let brown on both sides. Sprinkle with confectioners sugar.
Brown meat, garlic and onion.	Add tomato sauce, chili powder, salt and pepper. Heat a 9 x 13-inch pan. Line bottom with 6 tortillas. Add meat on top. Cover with 6 more tortillas. Add chicken soup mixed with milk. Cover with cheese. Bake 25 minutes at 350°. A very easy tasty dish!
Brown ground beef with salts, pepper and onion. Add tomato sauce. Set aside. Combine cottage cheese, sour cream and onion and mix with cooked noodles. Place 1/2 noodle mixture in oblong casserole dish; cover with meat sauce, then with rest of noodles. Top with grated cheese. Bake at 350° for 30 minutes or until hot throughout.
Beat margarine, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in nuts and chocolate chips. Drop onto an ungreased baking sheet. Bake 10 minutes or until brown.
Brown hamburger and onion. Add to other ingredients. Bake at 350° for 45 minutes.
At the `stemmed end' of the pepper, cut a large circle to remove stem, all seeds and excess pepper as well as leaving a large enough opening to stuff the pepper. Place in a pot of boiling water for approximately 2 minutes. Remove peppers from water and drain. Cook meat, onion and celery together until thoroughly cooked and meat is crumbly. Combine meat mixture with cooked rice, salt and pepper, to taste. Stuff the cooked peppers with the meat/rice mixture. Stand the peppers, open end UP, in a casserole dish. Spoon tomato sauce on each. Cover and bake at 350 degrees for approximately 30 minutes, until peppers are tender.
In a large bowl, combine popcorn, fish shape crackers, cereal, pretzel sticks, oyster crackers, nuts, salad dressing mix and dill weed. Stir together until thoroughly combined. Drizzle with oil and mix until well coated. Store in an airtight container for up to one week. Makes about 12 cups mix.
Boil raisins until practically dry. Add Crisco. Dissolve soda in 1 cup of water. Add sugar. Sift all dry ingredients together; add to mix. Bake in greased and floured tube pan for 2 hours at 325°.
Preheat oven to 350 degrees. Thaw hash browns for 45 minutes. In a large bowl, mix sour cream, potato soup, onions, cheddar cheese, salt, and pepper. Add hash browns and mix well. Pour into greased casserole dish. Cook at 350 degrees for 55 minutes.
Add flour, baking soda, baking powder and salt. Sift in a bowl (twice). Beat egg and add sugar. To the flour mixture, add all ingredients (except raisins and nuts). Stir well. Then add raisins and nuts. Drop from spoon onto an oiled cookie sheet. Bake at 375° for 12 minutes.
Place beans in a casserole. Add brown sugar, catsup, bacon and seasonings; mix lightly. Bury onion in mixture. Cover; bake for 1 1/2 hours at 325°. Uncover the last half hour of baking. Remove onion.
Cook apples until done. Add raisins, nuts and 1/2 sugar; cream remaining sugar and eggs. Add melted butter and spices. Sift dry ingredients and add last. Bake at 350° for 1 hour in loaf or Bundt pan.
Combine potatoes, sugar, milk, margarine, eggs and flavoring. Put in 2-quart casserole dish. Cover with topping and bake in 350° oven for 25 minutes.
Cream butter and sugar until smooth. Beat in eggs. Stir in remaining ingredients. Chill. Drop by half teaspoons on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until done.
Cream the sugar and butter. Add yolks and vanilla. Sift together baking soda, cream of tartar and flour. Add to egg mixture. Roll into balls about the size of walnuts. Place on cookie sheet. Bake at 350° for 12 to 15 minutes or until brown around the edges.
Place Dr. Pepper in saucepan and heat just to boiling point. Do not boil. Serve in mugs to which 1 slice of fruit has been added. Delicious cold weather drink.
Cut paper towels in half. Place 1 half in container with lid. (The square 11-cup container from Tupperware works well.) Save the other half of paper towels for another time. Combine water, baby bath and oil and pour over paper towels. Place lid on container and shake. Remove cardboard "tube" from center of towels and pull first towel up from center. They work great!
In microwave, melt chips, peanut butter and margarine. Stir until smooth. Pour over cereal and stir until all covered. Dump the powdered sugar in clean brown bag; pour in cereal mixture and shake until coated. Store in a tight container.
Mix together water, lemon juice, wine and syrup in a 1-cup measure or tea cup. Cook 1 minute and 30 seconds. Makes 1 serving.
Crumble yeast in bowl. Add sugar, salt and water. Add well-beaten egg. Add 1/2 cup flour and beat well. Add melted shortening and mix in remaining flour, kneading last. Let rise until double in bulk. Punch down and cover tightly. Put in refrigerator. Remove desired amount and shape into rolls. These may also be used before they are refrigerated.
*1 1/2 stick butter and 1 1/2 stick margarine.
Heat oven to 425°. Place potatoes in a baking dish sprayed with nonstick cooking spray. Bake 30 to 35 minutes until tender and golden brown, stirring once. Mix dressing, bacon, eggs, onion, salt and pepper in large bowl. Add potatoes. Mix lightly. Serve warm or chilled.
Beat eggs. Add milk. Melt butter in frying pan. Scramble eggs. Place eggs in 9 x 13 pan. Add ham. Layer mushrooms. Heat mushroom soup and a little water on stove. Spread over mushrooms in pan. Add cheese on top. Bake at 250° for 50 minutes.
Mix all the ingredients in a large bowl, then pour on the dressing. Toss well, chill and serve.
Fry onions, peppers, and bacon until onions are clear. Mix ingredients together and bake in 350 degree oven for 1 hour.
Wash beans and add 4 cups water. Cover; bring to boil and boil 2 minutes. Remove from heat; let stand 1 hour. Add 1 cup water and salt. Cover; simmer 1 hour. Drain liquid and save. Pour beans into a greased casserole or bean pot. Blend chili sauce, sugar, molasses, mustard, lemon juice and pepper with 1 1/4 cups liquid saved. Cut 3 strips bacon and brown. Add to sauce mixture and pour over beans. Add onion; top with remaining bacon and bake at 300° for 2 1/2 hours.
In Dutch oven, make roux, using cooking oil and flour. Add chicken and cook over medium heat until brown. Add all the rest of ingredients. Cover and simmer over low heat for 60 minutes, adding water to keep meat from sticking. Season to taste. Serve over rice. Serves 4.
Preheat the oven to 400°. In a mixing bowl, stir together the flour, sugar, baking powder and salt. In a separate bowl, stir together the egg, milk and butter, then stir them into the dry ingredients to make a lumpy batter. Fold in the remaining ingredients. Spoon the batter into greased muffin cups, filling them about two-thirds full. Bake until well risen, golden and a thin wooden toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Makes 12 muffins.
Mix all ingredients except bread crumbs in a large bowl and pour into 2-quart casserole dish. Top with bread crumbs. Bake at 400° for 45 minutes. Yields 8 to 10 servings.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in large pot, gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly. Add potatoes, cheese, salt and pepper and bacon. Stir until cheese melts. Remove from heat. Stir in sour cream. Cook over low heat for 10 minutes or until thoroughly heated (do not boil).
Chop celery, bell pepper and onions. Slice mushrooms. Saute vegetables in 2 tablespoons olive oil. Stir in soup and chicken, mixing well. Set aside 1/2 cup cheese and add 2 remaining cups to veggies and chicken. Stir until all cheese is melted.
Soften cream cheese. Add strawberries, juice and all. Mix well. Add remainder of ingredients. Mix well. Freeze in a 15 x 9-inch pan. This recipe can easily be halved.
Salt and brown ground round in skillet with a little oil. Reduce heat. Add onion, green pepper, corn, tomatoes, mushrooms and olives. Cook noodles while mixture is simmering, then add noodles. Top with grated cheese. Bake at 300° for 40 minutes, until brown. Serves 6.
Brown steak and garlic in olive oil in a heavy skillet. In second skillet, saute bell peppers and onions. When vegetables are tender, add mushrooms, seasonings and minced garlic. Add vegetables to beef and add red wine. Cook slowly for 30 minutes, then add curry and simmer for another hour.
Mix cranberry sauce, onion, apricot nectar, sugar, dried apricots, cider or vinegar, dry mustard, salt and red pepper in a 3-quart or larger slow cooker. Add pork; spoon some of the cranberry mixture over the top. Cover and cook on low 6 to 8 hours or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve with pork.
Brown meat with onions in large skillet; drain. Spread beef and onions on bottom of 9 x 13-inch baking dish. Add layer of green beans or peas and carrots. Make enough mashed potatoes, fresh or instant, to cover top of casserole dish. Bake in 350° oven until potatoes are nicely browned.
Stir ingredients together. Put into greased 9 x 13-inch pan and arrange the Tater Tots on top to cover. Bake at 350° for 30 minutes.
In a large mixing bowl beat cheese until fluffy. Gradually add Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Pour into pie shell and chill for 3 hours or until set. Top with desired amount of cherry pie filling before serving. Refrigerate leftovers.
Cream together shortening, sugar, eggs and vanilla. Add flour, soda, baking powder, salt, cinnamon and nutmeg. Add remaining ingredients. Bake in 9 x 13-inch pan for 1 hour at 350°. Ice when cool (if desired).
Cut cheese and meat slices into quarters. For each sandwich, cover one bread slice with cheese, luncheon meat, sauerkraut and second bread slice. Spread sandwich with margarine. Broil on each side until lightly browned.
History: Most California food doesn't translate well into Ohio without the specialized ingredients available there; nevertheless, some can be adapted not only to our supermarkets, but our taste buds. Here's a favorite from the family kitchens of Coronado, California, fitted to the shelves of Clyde Evans.
Bring sugar and syrup to a boil. Add peanut butter and Rice Krispies. Spoon onto wax paper.
Mix fruit together with flour, soda, spices and salt. Cream butter; add sugar, molasses and beaten eggs. Stir in fruit. Use loaf pan. Bake in 275° oven 2 1/2 hours.
Mix all together. Bake at 325° until toothpick inserted into middle of cake comes out clean.
Combine all ingredients. Chill overnight in covered container. Serve to your lucky guests with Fritos "Scoops" corn chips. Serves 8.
Boil chunks of chicken in water 3 minutes. Mix soups, sour cream and 1 1/2 tablespoons poppy seed together. Drain chicken and mix into soup mixture. Pour into casserole dish. Melt butter and crush Ritz crackers into butter and stir. Add remaining poppy seed and stir. Sprinkle over chicken. Bake at 350° for 25 minutes and serve over rice.
Put peach pie filling and sugar in medium-large bowl. Cut peach slices in half. Add pineapple tidbits with liquid. One hour before serving, add bananas and strawberries. Stir and let sit in refrigerator until serving time.
Combine cream cheese, peanut butter, sugar, margarine and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate curls. Keep refrigerated.
Place potatoes in large saucepan with enough water to cover. Add salt. Cover and boil about 20 minutes. Drain and peel. Sprinkle with parsley.
Beat eggs until creamy and add sugar and blend well. Then add melted butter and lemon juice. Pour into pie crust and bake at 375° for 10 minutes. Reduce heat to 250° and bake until firm.
Mix well in blender. Refrigerate for 24 hours. May be frozen. This is equal to one 14-ounce can of Eagle Brand milk.
Brown and drain ground chuck and onion. Add remaining ingredients and simmer for 45 minutes.
Combine all ingredients and drop by teaspoon on cookie sheet. Press with bottom of glass dipped in sugar. Bake for 10 to 12 minutes at 350°. If you use plain flour, add 2 teaspoons baking powder and 1/2 teaspoon salt.
Mix together. Pour into pie crust. Bake at 350° for 50 minutes.
In a mixing bowl, combine yams, brown sugar, butter and spices. Mix until blended. Spoon into casserole dish (well sprayed with Pam). Cook 1 hour at 350°.
Beat with mixer the lemonade, Cool Whip and condensed milk until well mixed. Pour in pie crusts and put in refrigerator.
Cream together sugar and sour cream. Add eggs and mix with wire whip until fluffy. Add baking powder, maple flavoring and flour. Stir. Last of all, dissolve soda in vinegar and add. Mix well. Bake in a 350° oven until done.
Beat egg yolks until light in color and add lemon juice. Blend well. Add condensed milk and blend well. Pour into crust.
Heat oven to 350°. Brown hamburger. Drain. In baking dish, layer ingredients	as follows: 1/2 hamburger, 2 potatoes, carrots, peas, onions and potatoes, then remainder of hamburger. Salt each layer. Top with soup. Cover and bake 45 minutes. Uncover and bake 10 minutes longer.
Heat bacon drippings; add flour, salt and pepper. Brown. Add tomatoes and water.
Separate ground turkey in large flat pan (like an open roasting pan). Season and mix with fingers. Then mix in onion and garlic. Then break eggs into turkey, add Quaker oats, catsup and tomato sauce. Mix all together with spatula. When well mixed, add olive oil and continue to mix with spatula until oil is absorbed. Pack the seasoned turkey into a 9-inch loaf pan and bake for 1 1/2 hours in an open loaf pan at 350°. Makes 8 to 10 slices.
Use rolls for making the crust, using either a pizza pan or a 9 x 13-inch cake pan. Precook sausage; drain. Sprinkle crumbled sausage over crust; crumble frozen hash browns over sausage. Beat eggs with milk as you would for scrambled eggs. Pour over hash browns. Cover top with cheese. Bake at 350° to 375° for 45 to 55 minutes.
Combine all marinade ingredients and pour over mushrooms. Marinate for 24 hours in the refrigerator. Serves 5 - 6.
Heat oven to 350°. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch square. Layer beef, onions, mushrooms and cheeses on half of crust to within 1-inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top. Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard. Yield: 4 servings.
Mix well and pour over bread crumbs. Add nutmeg and cinnamon to taste. Bake at 350° for about 1 hour. Delicious with cream.