HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients except cracker crumbs. Pour into a square 2-quart round buttered baking dish. Sprinkle top with crumbs and dot with butter. (Frozen broccoli can be cooked according to package directions and drained well before mixing with other ingredients.) Bake at 350° for 30 minutes.
Mix all ingredients in a large skillet until hot and bubbly. Reduce heat. Separate 1 can biscuits and place 1-inch cube of Cheddar cheese in each. Fold in half; press firmly. Drop biscuits in one tablespoon of milk, then roll in crushed corn chips. Pour hot mixture ina 2 or 3-quart casserole dish. Place biscuits on top. Bake in 400° oven for 12 to 18 minutes. Yields 5 to 6 servings.
Mix together in large bowl the Crisco, sugars, egg, water and vanilla. Beat thoroughly.
Go gather some squash out of Rick's garden when he's not home. Clean and cut into medium pieces to boil. Boil until real tender and drain. Fry in skillet with butter until it turns a light brown. Salt and pepper to taste and serve. This dish is very good and cheap! Then you can have your pastor over for supper.
Unroll crescent rolls to make 4 rectangles per package. Spread 2 heaping tablespoonfuls of sausage on each rectangle and roll up. Place on a baking sheet and freeze until firm. Remove from freezer; slice into 1/2-inch pinwheels and store in freezer bags in freezer until ready to serve.
Mix the first 4 ingredients together. Sift the flour, cocoa and pinch of salt together. Add the dry mixture with the egg mixture. Add the nuts. Grease pan. Cook 20 minutes at 350°.
Layer chopped vegetables in bowl. Combine salad dressing, sugar and a little vinegar. Spread over top and sprinkle with cheese. Cover and put in refrigerator overnight. Toss just before serving.
Soak tea bags in boiling water for 30 minutes. Add apricot brandy, lemonade, orange juice, sugar and water. Freeze this mixture. With an ice cream scoop, put mix in glass and fill glass up with 7-Up or ginger ale. Great to keep on hand for unexpected guests. (Will keep for up to a year.)
Mix cheeses, mayo and lemon juice. Mix well. Add drained spinach. Place in greased 9 x 13-inch pan. Sprinkle with crumbled bacon on top! Bake 15 to 20 minutes at 350°. Serve with thin slices of French bread.
Beat cream cheese and sugar until creamy; add Cool Whip. Put into crust and place pie filling on top. Chill and serve.
Mix all ingredients in blender. Use as a dip for cauliflower, celery, carrots and bell pepper or with shrimp.
Melt butter in a large skillet. Add zucchini and shallots. Cook until soft, about 10 minutes. Add 2 cups of chicken broth, curry and cayenne pepper. Pour into blender and puree. For more thickness, add 2 to 3 tablespoons potato flakes. Return to pot and add 2 more cups of chicken broth. Cook for 5 more minutes. Serve and garnish with croutons. Serves 4.
Grease large baking pan; sprinkle rice into pan. Season raw chicken and place on top of rice. Mix soups and milk and pour over chicken. Sprinkle Lipton soup over top. Cover tightly and bake 2 hours.
Combine the first 5 ingredients and boil 1 minute (full, rolling boil). Stir in remaining ingredients. Drop by teaspoonfuls onto wax paper. Let stand 2 to 3 hours at room temperature. Makes 4 to 5 dozen.
Mix canned ingredients and onion in pan. Simmer for 15 minutes. In a buttered casserole dish, crumble Doritos and layer with creamed ingredients. Top with grated cheese. Bake in a 350° oven until bubbly in center.
Have ingredients at room temperature. Grease and flour tube pan. Cream butter and Crisco; then add sugar and eggs one at a time. Add dry	ingredients and milk alternately (starting and ending with flour). Put in cold oven and bake at 300° for 1 hour and 50 minutes or until done.
Combine vegetables, 1/2 cup cheese, sour cream, pepper, pimiento and onion rings (1/2 can). Bake at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes.
Mix beets and potatoes. Add mayonnaise, vinegar and sugar. Let stand a few hours. Just before serving, add the ham and cheese. Toss well and serve at once.
Arrange chicken breasts in a flat baking dish in a single layer. Mix remaining ingredients and pour over chicken; marinate for at least one hour in refrigerator. Bake 30 to 45 minutes until meat is tender, turning once during cooking.
Melt butter and stir in flour. Add milk and stir until mixture boils and thickens. Cook about 3 minutes, stirring occasionally. Add salt, pepper and cheese, stirring until cheese is melted. Remove from heat; add egg yolks, then crabmeat. Pour into a casserole. Mix melted butter and cracker crumbs together and sprinkle on top. Bake at 350° for 30 minutes.
Beat eggs in large bowl. Add corn, milk and muffin mix. Melt margarine in 9 x 12 casserole dish in oven. Remove and add all other ingredients. Sprinkle with black pepper. Bake at 350° for 35 to 45 minutes.
Cream butter, sugar and cream cheese. Stir in flour, nuts and vanilla. Roll dough into tube shape (to be sliced) and roll into damp cloth. Place in refrigerator overnight.	Slice thin and bake at 350° for 15 minutes.
Mix shortening in milk. Add cold water, sugar and salt. Dissolve yeast in tablespoon of warm water. Add to mixture and then add flour. Store in refrigerator. Roll and cut about 2 hours before cooking.
Mix cornmeal, eggs, milk, baking soda, salt, cooking oil and creamed corn together; set aside. Brown the following: hamburger, onion and dried red pepper flakes or jalapeno peppers. Take off heat and add Cheddar cheese.
Beat eggs; add sugar and beat again. Add rest of ingredients and mix well. Add enough of the flour to make a soft dough. Roll out on a floured board to 1/2-inch thickness. Cut into 3 x 4-inch squares. Make 2 slits in each square. Pull one corner through opposite slit. Fry in hot oil until brown on both sides, like doughnuts. Roll in sugar.
Mix mayonnaise, honey, mustard and tarragon; reserve 1/2 cup. Pour remaining mayonnaise mixture over chicken in shallow baking dish; cover. Refrigerate 20 minutes or overnight to marinade. Drain. Discard marinade.
Heat oven to 350°. In a medium bowl, combine 1/4 of the soup with remaining ingredients, except water. Mix well. Shape into 6 patties. Arrange	in single layer in a 13 x 9-inch pan. Bake, uncovered, for 30 minutes. Skim off fat.
Cream sugar and oil. Beat in eggs. Add dry ingredients. Fold in pineapple, carrots and nuts. Pour into three 8-inch layer pans. Bake at 325° to 350° for 25 to 40 minutes or until done.
Drain salmon and save juice. Add egg and flour; pepper to taste (no salt). Add baking powder to 1/4 cup juice. Should fill cup to 3/4 full with foam. Mix. Form into patties and fry.
Mix Crisco, egg and sugar together. Sift flour, salt, nutmeg and cinnamon and mix with first 3 ingredients. Add applesauce and baking soda. Drop tablespoons onto greased cookie sheets and bake at 350° for 15 to 20 minutes. Adjust time for larger size cookie.
Grind up all ingredients and mix with tomato sauce. Remove a small amount of dough from the center of the hamburger buns. Fill the bun with filling. Wrap with aluminum foil. When ready to serve, heat in a moderate oven, bun and foil, until hot all the way through. The cheese melts into the ingredients. Delicious.
Tear tortillas and line 13 x 9-inch baking dish. Brown hamburger meat. Add taco seasoning according to package directions. Pour over tortillas.
Bake crescent rolls on the bottom of a small cookie sheet. (Fold ends if necessary.) Bake according to directions. Mix together cream cheese, mayonnaise, Ranch dressing and garlic powder. Spread this mixture on the baked crescent rolls. Top with some of the following: green olives, shredded carrots, broccoli, cauliflower, green peppers, celery, etc. Top with shredded Cheddar cheese.
Preheat oven to 350°. Beat shortening and sugars until creamy. Add eggs and beat well. Blend in peanut butter. Add flour, salt and baking soda; mix well. Stir in oats. Drop or roll in balls and place on lightly greased cookie sheet. Flatten cookies and bake 12 minutes.
Mix well and pour into deep pie crust. Bake 30 min. at 350°.
Preheat oven to 325 degrees. Grease and flour 9 x 5 loaf metal loaf pan. In a medium bowl combine first 5 ingredients. Grate 1 tbsp of peel and squeeze 3 tbsp of juice from the lemons. In a large bowl with mixer at low speed, beat margarine or butter with 1 1/2 cups sugar until blended, at high speed beat until light, about 5 minutes, add eggs one at a time, beating well after each addition. Beat in the lemon peel and vanilla. At low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture. Spoon batter into pan and bake 1 hour 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan. Mix lemon juice and 1/3 cup sugar, brush over top and sides of warm cake. Cool completely. Makes 16 servings.
Break up pretzels into bite-sizes and place on bottom of a 13 x 9-inch dish. Pour melted margarine over pretzels and bake 10 minutes at 350°. Refrigerate to cool.
You will need 1 gallon size Baggie, 1 large new clay flower pot, 1 bunch artificial flowers and 1 piece aluminum foil.
Boil squash until tender; drain. Add all ingredients, except half of butter and cracker crumbs. Stir and pour into baking dish. Add crumbled crackers; dot with remaining butter. Bake at 375° for 45 minutes, or until brown on top.
Saute onion in margarine. Add squash and cook until tender. Add all other ingredients except cracker crumbs. Pour in casserole dish. Top with cracker crumbs, that are mixed with margarine. Bake at 350° for 30 minutes or until brown on top.
Cream the first 3 ingredients until light and fluffy. Add the eggs, one at a time, beating well after each egg, vanilla and lemon flavoring. Add the flour alternately with the milk. Grease and flour tube pan. Bake at 325° for 1 hour and 30 minutes. Do not open the oven while cake is cooking.
Preheat oven to 350°. In 9 x 13 pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until brown.
Mix Raisin Bran, sugar, flour, soda and salt in a very large mixing bowl. This is important because the recipe is large. Add beaten eggs, shortening and buttermilk. Mix well and store in a covered glass or plastic container in the refrigerator. Use as desired.
Mash yams. Add butter, sugar, milk, salt and rind. With a tablespoon, scoop up about 1/4 cup of mixture and shape around marshmallow, using more potatoes as needed to make balls. Roll each ball in cornflakes. Place on a buttered baking dish; cover with foil and freeze. When ready to serve, bake until marshmallows begin to ooze, about 20 minutes.
In a large mixing bowl, combine the cream cheese and heavy cream together until smooth and creamy. Stir in the onion, lemon juice and red pepper sauce. Gently fold in the smoked salmon and mashed avocado, being careful not to overmix. Serve with cucumber, celery, your choice of low-carb crackers or pork rinds. Yield: 6 servings.
Mix all together. Bake at 350° in a 9 x 13 x 2-inch pan for 30 to 35 minutes.
Combine cake mix, water, pudding mix, and bananas; blend well. Add eggs, one at a time, beating after each addition. Stir in spices; beat at medium speed for 4 minutes. Grease and flour 10 inch tube pan; fill with batter and bake at 350° for 60 minutes or until done. Cool 10 minutes and turn on rack to cool completely. Dust with powdered sugar and serve.
Wash cucumbers and put in glass container or old timey churn to soak. Add 1 cup salt to 1 gallon water and place over cucumbers. Soak 1 week.
Mix ingredients together in large pan or bowl and cut butter in. Mix well 4 1/2 cups sugar and 1 tall can Pet milk. Boil exactly 6 minutes. This all that is cooked. Pour over mixture and stir until marshmallows are dissolved. Pour in greased pan and cool. No beating required. Makes about 5 pounds.
Mix first 4 ingredients in a blender. Make caramel crust by dissolving white sugar in a small pan until light brown. Pour into deep baking dish. Pour other mixture over crust. Bake in pan of water for 1 hour at 350°.
Mix 1 stick margarine or butter with graham cracker crumbs and place in 9 x 13 x 2-inch pan. Beat eggs, 2 sticks of margarine and powdered sugar for exactly 15 minutes. Spread on top of crumbs. Slice bananas and place over mixture. Spread pineapple over bananas and top with Dream Whip. Garnish with cherries and nuts on top.
With fork, stir together flour, sugar and salt. Cut in shortening until crumbly. In small bowl beat together water, vinegar and eggs. Add to flour mixture until moist. Divide into 5 pieces. Chill at least 1/2 hour. Roll out into pie plates. Crust may be frozen until ready to use.
Sift together flour and sugar. Put into a large bowl. Bring oleo, cocoa, Mazola and water to a rapid boil. Pour over flour and sugar. Add buttermilk, soda, eggs, cinnamon and vanilla. Bake at 400° for 20 to 30 minutes.
Mix sugar and flour. Add eggs and mix well. Add milk. Cook in double boiler or on direct heat, stirring constantly. When the filling thickens, remove from heat and cool. Add flavoring. Alternate wafers, sliced bananas and filling in dish until full.
Brown meat slowly. Spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered until thick, 45 to 60 minutes, stirring occasionally.
Combine potatoes and all ingredients. Mix well and spoon into 1 1/2-quart baking dish.
Dredge meat in plastic sack with generous amount of flour (to thicken stew). Brown in Dutch oven in Wesson oil (not enough to make greasy). Turn to brown. Add 1 tablespoon chili sauce and 1 teaspoon chili powder. Add water to cover all vegetables. Stir to keep from sticking in pan. Turn stove to low heat until done. Just before serving, add 1 can green peas, drained. Add salt and pepper. Serve with cornbread or garlic bread. Add more veggies, if need larger.
Melt margarine over low heat. Blend in flour, pepper and celery salt. Cook until smooth and bubbly. Add milk and bring to a boil, stirring constantly; boil 1 minute. Combine sauce with chicken and corn. Pour into 2-quart casserole. Top with crumbs. Dot with butter. Bake at 350° for 25 to 30 minutes.
Cream margarine, brown sugar and white sugar. Add egg. Add flour and baking soda. Add potato chips and chocolate chips. Bake for 10 to 11 minutes at 350° two inches apart on greased sheet. Cool for 30 seconds on sheet, then 5 minutes on rack. Store in airtight container.
Drain green beans. Place in 1 1/2-quart covered casserole. Sprinkle with salt and spread soup over beans. Place in Radarange oven for 5 minutes. Place onion rings on top and continue to cook for 3 minutes. Serve immediately. Yields 6 to 8 servings.
Mix butter and sweetener. Add crumbs. Stir well. Press about 2/3 of crumbs in bottom and sides of 9-inch pie shell, using another pie pan to press in well. Chill well before filling. Reserve rest of crumbs to sprinkle on top of pie.
Sift 1/2 of the flour with soda, salt and spices. Use other half to dredge dates and nuts. Cream butter and sugar until fluffy. Add flour and buttermilk slowly. Mix well, then add nuts and dates. Bake in moderate (350°) oven for 1 hour.
Dissolve yeast in warm water. Add sugar, salt and 1/2 of the flour. Beat 2 minutes. Add egg and shortening. Mix in remaining flour. Mix with hands until smooth. Place in greased bowl and grease top. Cover with damp cloth. Punch down occasionally. Refrigerate. Use as needed. Makes 2 batches.
Combine all ingredients in roasting pan and let stand in refrigerator overnight. Then cook, covered, in 275° oven for 12 hours. Remove from oven and shred with fork.
Mix all ingredients. Shape into 6 patties about 1/2 inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat for 4 to 6 minutes, turning once. Serve with salsa, taco sauce or chili sauce.
Combine all ingredients and boil until vegetables are tender. Add water, salt, pepper and Tabasco sauce to desired taste and thickness.
Melt butter in saucepan. Add green peppers, onions and celery and saute 5 minutes. Stir in flour and cook until bubbly. Add canned tomatoes and Ro-Tel tomatoes. Add salt, pepper, sugar, bay leaf and parsley. Bring to boil, simmer for 30 minutes. Remove bay leaf and add Worcestershire sauce and shrimp. Heat until shrimp are hot. Serve over cooked rice.
Combine sugar, oil and egg, blend until creamy. Blend in pumpkin. Combine flour, soda, nutmeg, ginger and cinnamon together and sift into egg mixture. Beat until smooth. Add chocolate chips, or nuts can be used instead. Bake at 350° for 60 to 70 minutes if using 9 x 5-inch loaf pan. If using 4 mini loaf pans, bake for 50 to 60 minutes.
Sprinkle bacon, onion and cheese evenly over bottom of pan (greased 9 to 10-inch pie dish). Blend the milk, Bisquick, eggs, salt and pepper in blender at high speed for 1 minute. Pour into pie dish. Bake at 350° until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Makes 6 servings.
Put fish through food grinder and grind several times until very fine. Stir in seasonings and flour. Add eggs, one at a time, beating in thoroughly. Add softened butter, then the cream, beating until light and fluffy. Turn into buttered mold; set in pan of hot water and bake in moderate oven (350°) for about one hour. Slice and serve with a cream sauce or a cream shrimp sauce.
Steam shrimp half the normal time since they will cook more in the quiche. Peel shrimp and marinate half the shrimp in the dressing. Prick pie shell and bake at 400° for 5 to 7 minutes. Melt the butter in a skillet and saute green onion, celery and mushrooms.	In a separate bowl, beat egg with whisk. Add mayonnaise, lemon juice, Tabasco sauce, Parmesan cheese and crabmeat. Then add 1 cup of the cheddar cheese, the plain shrimp, and the sauteed mixture. Drain marinating shrimp with a slotted spoon and add them to the mixture.	Pour into the baked pie shell and bake at 350° for 20 minutes. Add remaining cheddar cheese on top and bake an additional 10 minutes.
Combine all ingredients except pecans. Let stand for a few minutes. Stir in pecans. Pour into a 9 X 13 Pyrex dish that has been sprayed with Pam. Freeze. Remove from freezer ten minutes before serving.
Mix cheese, pudding and juice in food processor. Add by hand the fruit cocktail. Form into ball. Cover with almonds. Chill. Serve surrounded by gingersnaps.
Heat oven to 425°. Place potatoes on a 15 x 10 x 1-inch baking pan sprayed with nonstick cooking spray. Bake 30 to 35 minutes or until potatoes are done and golden brown. Mix dressing, bacon, eggs, onions, salt and pepper in a large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings.
Cover bottom of buttered baking dish with crushed crackers, then a layer of oysters. Dot with butter and seasoning. Make another layer of crumbs and another of oysters. Dot with butter. Pour the liquids over top; sprinkle with butter and bread crumbs. Bake for 25 minutes at 400°.
Cream butter and sugar; add bananas and eggs. Stir in flour and nutmeg. Dissolve baking soda in hot water; stir in vanilla. Combine all ingredients. Fill muffin tins 1/2 full. Bake for 20 minutes or until golden brown in a 350° oven.
Combine cream cheese and peanut butter. Gradually add whipped cream and powdered sugar. Put in 2 (9-inch) graham cracker pie shells. Put chocolate shaving on top if desired. Put in refrigerator for at least 8 hours or overnight. Serves 8.
In bowl, combine beef, soup mix, bread crumbs and milk. Place beef mixture in baking dish (bread loaf dish). Spread ketchup across top, thin layer. Bake at 350° for 1 hour. Let stand 10 minutes before slicing.
Mix dressing with macaroni, then cool. Mix mayonnaise, lemon juice and mustard and add to macaroni. Put in refrigerator one hour to chill.
Cream butter, Crisco and sugar. Add eggs, one at a time. Beat well. Add flour, salt and baking powder alternately with milk. Beat 4 to 5 minutes. Add vanilla as you beat. Pour into tube pan (greased and floured). Bake at 300° for 1 1/2 hours.
Cook the shrimp in boiling water with the bay leaf, pickling spice and vinegar. Cook until shells turn pink, about 15 minutes. Drain and cover with cold water.
Prepare fresh bread crumbs by processing French bread in food processor, using steel blade. (Dry packaged bread crumbs will not work.) Sprinkle chicken with salt. Slather chicken liberally with Dijon mustard. Dip chicken into fresh bread crumbs. Place chicken into a baking dish oiled with olive oil. Melt butter and drizzle over the chicken. Bake, uncovered, at 350° for 45 to 60 minutes. Serves 4 to 6.
Mix brown sugar, flour, rolled oats and cinnamon. Add melted butter; set aside. Peel apples and slice up in pieces. Grease a 9 x 13 1/2-inch pan; put apples on bottom. Put mixture over apples. Bake 1 hour at 350°.
Season chicken pieces with salt and pepper and roll in flour. Brown well in a little shortening in large pot or skillet. Remove and add chopped vegetables in remaining shortening (add more if needed) and cook until wilty tender. Place chicken back in pot/skillet and add 1/2 cup of water and cover. Cook on low until chicken is tender, 45 minutes to 1 hour, adding more water if needed. Add pepper seasoning and chopped, fresh parsley during last 30 minutes of cooking. The gravy from this dish is excellent with rice.
Bake cake as directed. While warm, poke holes in cake. Pour Eagle Brand milk over cake. Spread entire can of caramel icing over warm cake. Refrigerate until cool. Mix Heath bits and crushed Nestle Crunch bar with Cool Whip. Spread on top of cake. Keep refrigerated.
Put all ingredients into a 2 1/2-quart pan. Cook over very low flame. Stir often. Cook until almost all milk is gone. When almost cool, beat 1 egg and mix in well.
Dissolve yeast in warm water. Add egg, sugar, salt and flour. Mix well. Let rise until double. Punch down and roll out 1/4-inch thick. Cut into segments. Dip strips into melted oleo before placing into pan. Let rise until double. Bake at 350° for 30 minutes.
Place turkey breast in crock-pot. Add 1 cup water. Season with salt and pepper, if desired. Cook 12 hours on low setting. Meat will fall easily from bone. Place meat on platter. Strain broth and serve over rice.
Layer wok or large skillet with olive oil and brown the chopped onions or garlic. (Each adds a different overall flavor to recipe and burning either is not good.) Add diced chicken and cook until done. Turn burner to a medium heat and mix in your vegetables adding those which take the longest to soften first carrots. Pour in a little water to steam the vegetables and keep everything from burning. Cover (but stir periodically) and allow to simmer until vegetables are softened to your taste. Serve over rice with desired stir-fry sauce.
Soak pared and sliced cucumbers in water for 3 hours. Mix sour cream with next ingredients. Drain cucumbers and add to sour cream mixture. Sprinkle on some parsley and chill.
Preheat oven to 375°. Spread apple filling in buttered 9-inch square baking pan. In medium bowl, beat eggs. Add sweetened condensed milk, melted butter or margarine, cinnamon and nutmeg. Mix well. Pour over apple filling.
Cook chicken and debone. Cook vegetables until tender. Mix all ingredients together and put in a 2-quart casserole dish. Top with 3 cups of Stove Top stuffing dry mix that has been mixed with 1 1/2 cups water or broth. Bake at 350° for 45 minutes.
Mix together with spoon. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool.
*Place a few ice cubes in water until ice cold. This is essential for proper whipping.
Mix well. Pour into unbaked pie shell and bake until firm. Remove from oven. Beat egg whites with a little sugar and spread over pie; sprinkle a little coconut over pie. Return to oven and bake until golden brown.
Combine the first 5 ingredients. Add 1 cup of pecans and mix well. Refrigerate until firm, then shape into ball. Roll in remaining pecans before serving and garnish as desired. Serve with a variety of crackers. Delicious!