HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cracker crumbs, 1/2 stick margarine (melted), cheese and diced eggs. Other 1/2 stick of margarine in bottom of casserole, layer of crumbs, then asparagus. Alternate having crumbs on top. Cover with diluted soup. Bake 1/2 hour at 350°. Serves 6 to 8. Green beans can be used in lieu of asparagus.
Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes. Heat oven to 350°. Pour mixture into ungreased baking dish, 13 x 9 x 2-inch. Arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and cereal. Bake, uncovered, 1 1/2 hours or until potatoes and meat are tender. Makes 6 to 8 servings.
Melt marshmallows in pineapple juice over low heat, folding over and over until smooth. Dissolve gelatin in boiling water. Blend pineapple, carrots and cheese. When the gelatin is cool, blend together all ingredients. Pour into a 1-quart ring mold. Serve garnished with lettuce and with salad dressing.
Slice onions and separate into rings. Place in 1 1/2-quart casserole. Melt margarine and blend in flour. Stir milk in slowly. Cook until thick. Stir in salt and grated cheese. Pour over onions. Bake at 375° uncovered for 1 hour.
In a large bowl mix sugars, shortening, margarine, eggs and vanilla together. Sift flour, soda and salt together. Stir in the first mixture; add chocolate chips. Drop by rounded teaspoonfuls two inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes in a 350° oven.
Mash the avocado with lemon juice. Combine the sour cream, mayonnaise and taco seasoning. Layer all ingredients in dish in order listed. Top with grated Cheddar cheese.
Mix all ingredients until smooth and creamy. Pour into graham cracker crusts. Chill. Makes 2 pies.
Thaw bread completely; cut into pieces. Cut cheese into small blocks and tear off pieces of bread dough and wrap around cheese. Dip into melted butter and place around Bundt pan. Bake at 350° until good and brown. Turn onto serving plate and pull apart.
In large mixing bowl, combine pecans, walnuts, cherries, pineapple and raisins. Toss with 1 cup flour; make sure everything is covered with flour. Set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together 2 cups flour and baking powder. Add in thirds to the creamed mixture. Mix well to coat all fruits and nuts. Transfer batter to well-greased 10-inch tube pan. Cover tightly with foil.
Cook and stir bacon and onion until bacon is crisp. Add enough water to clam juice to make 1 cup. Stir clams, liquid, potatoes, celery and spices in bacon and onion mixture. Heat to boiling. Cover and reduce heat. Simmer until potatoes are tender. Stir in milk; heat, but do not boil.
Mix together 1/2 cup sugar and cinnamon. Mix sugar mixture with apples and place in pie shell. Mix together 1/3 cup sugar and flour. Cut butter into flour mixture until crumbly. Sprinkle crumbs over pie. Bake 35 to 40 minutes at 400°, until crumbs are slightly brown.
Mix together. Reserve 3 to 4 tablespoons for topping. Press remainder in bottom and sides of spring-form pan.
Break cake into small pieces. Mix pudding as directed on package. In 3 quart bowl spread some cake. Pour on some pudding and then some pie filling. Repeat in layers. May top with Cool Whip before serving.
Wash, trim and dry potatoes. Grease skins, if desired. Bake at 400° for 15 minutes. Reduce heat to 375° and continue baking until potatoes are soft. It takes about an hour for medium potatoes or 1 1/2 hours for large ones. Turn off heat and leave potatoes in oven to cook, if desired.
Combine all ingredients except 1/2 cup cheese and 1/2 can French fired onions. Pour into shallow 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes or until golden. Makes 6 servings.
In medium mixing bowl, combine flour, 1/3 cup sugar, baking powder, apple pie spice or pumpkin pie spice and salt. Make a well in center. Combine egg, milk and oil; add all at once to flour mix. Stir just until moistened. Line muffin pans with paper. Spoon a round tablespoon of batter into each. Top each with a rounded teaspoon of apple butter and then with the remaining batter. Combine pecans and 2 tablespoons sugar; sprinkle atop batter. Bake at 400° for 20 minutes.
Heat oven to 325°. Grease and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar, 1/2 cup at a time. Cream well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Mix together the buttermilk and pudding with a spoon until the the mixture is smooth. Fold in the thawed Cool Whip. Drain the mandarin oranges and pineapple tidbits well and add the fruit to the mixture (other fruits may be substituted). Use the bottom of a glass to crush the cookies (not too fine) and add the cookies to the salad. Refrigerate.
Mix all of the above together and spread on tortillas. Roll up and secure with toothpick. Chill for several hours, then cut in bite sized bits and serve with picante sauce for dipping.
Mix butter, sugar, eggs, dates and nuts. Cook for about 10 minutes on low heat and add Rice Krispies. Make into balls and roll in coconut. Store in airtight container in the refrigerator.
In a large saucepan, combine the chicken broth and water. Add rice and onions. Bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes, or until rice is tender. Lightly spoon the flour into a measuring cup; level off. In a medium saucepan, melt the margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in half and half (milk); cook until slightly thickened, stirring constantly. Slowly add milk mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently; do not boil. Stir frequently. Garnish with additional green onions and bacon. Makes 8 servings.
Toss together bread cubes, apples, cheese and raisins. Combine butter, orange juice, salt and cinnamon. Pour over bread mixture and toss gently. Stuff pork chops. Place in a shallow baking pan. Bake at 350° for 1 1/4 hours. Cover lightly with foil. Bake 15 minutes more. Makes 6 servings.
Prepare pie shells and set aside. Mix apple juice, cornstarch and cinnamon until smooth and well blended. Cook over medium heat, stirring until it boils and thickens. Remove from heat. Add apples and stir until well blended. Pour into pie shell. Bake at 450° for 10 minutes. Lower heat to 350° and bake 40 minutes. Can use 2 crusts or prepare as a Dutch apple with cinnamon, brown sugar and margarine mixed together and sprinkled over top.
Boil chicken in a large pot until tender, 60 to 90 minutes. Remove meat from bones. Put the bones and skin back in the pot and boil for another 90 minutes for chicken broth for noodles or other dishes. Cut the meat into bite size pieces and put into a 9 x 13-inch baking pan or dish. Mix in both cans of soup and the peas. Prepare the stuffing as to the directions on the box. Spread over the chicken and bake at 350° for 45 to 60 minutes (uncovered). Let stand for 10 minutes before serving.
In a small bowl combine cabbage, carrot and green pepper. In a small bowl combine vinegar, mayonnaise, minced onion, lemon juice, sugar, celery seed, salt (if desired) and pepper, mixing them well. Pour dressing over cabbage mixture. Toss the slaw and chill it for at least 2 hours, tossing it again just before serving. Dressing is excellent with other salads. Yield: 6 servings.
Mix ingredients together. Let rise 1 1/2 hours. Bake at 400° for 20 minutes. Yields 2 to 3 dozen rolls.
Put in well covered casserole in a 325° oven for 3 1/2 hours. If you wish, potatoes may be added the last hour or so. Cover again.
Combine the first 5 ingredients. Cut the lard into the mixture. Add the beaten eggs. Add the sugar and milk. Roll and cut. Makes 68 small crinkle edge cookies or 4 dozen large ones. Sprinkle sugar on top.
In large bowl, add potatoes, cut-up green pepper, onion, pimentos, parsley flakes, cubed Velveeta cheese and bread. Add melted butter. Place all in crock-pot. Add milk to moisten.
Peel and dice cucumbers; add radishes, celery and nuts. Beat oil, lemon juice, salt and vinegar with electric mixer or blender; combine with vegetables. Toss. Garnish with olives. Walnuts may be substituted for pistachio nuts. Yields 6 servings.
Preheat oven to 375°. In a 13 x 9-inch baking pan, arrange chicken. In small bowl, combine remaining ingredients; brush on chicken. Bake for 45 minutes or until chicken is done. Makes about 4 servings.
Combine sugar, starch and salt in saucepan. Add water, egg yolks and lemon juice. Cook on medium heat until thick, stirring constantly. Remove from heat and add lemon peel and butter. Stir until well blended. Chill. Use for filling in cakes.
Preheat oil in frying pan. Add lemon pepper to buttermilk and mix well. Dip mushrooms in mixture; roll in flour. Deep-fry in oil. Drain on paper towels. Serve with dressing of your choice.
Mix chicken soup, mayonnaise and curry powder together. In baking dish, add broccoli and chicken, then pour mixed ingredients on top, then add cheese. Bake in a 375° oven until bubbles in middle.
Cover cabbage with cold water. Sprinkle salt on it. Let set for 2 hours; drain. Bring to boil 1/2 cup water, sugar, vinegar and mustard seed; cool thoroughly. Put cabbage in glass jar. Pour in solution and cover lightly. Do not seal. Ready to use in 1 hour. Keep in refrigerator. Good for 6 months.
Cut beef into bite-sized cubes. In Dutch oven or heavy saucepan, heat the olive oil and add onions and bay leaves. Cook slowly for approximately 10 minutes. Add meat, rosemary and black pepper and brown for an additional 10 minutes. Lightly sprinkle the flour over the meat. Add chopped garlic and parsley to meat. (Optional: Add 1/2 cup dry white wine at this time.) Simmer approximately 10 minutes. Add celery, green pepper and carrots. Stir. Cover and cook slowly for approximately 20 minutes.
Layer in order of listing. Bake in preheated 350° oven until bubbly and hot. Serve immediately with tortilla chips. I bake mine on a cookie sheet.
Preheat oven to 375°. Season cube steak with salt and pepper; peel and slice the potatoes thin. Place potatoes in the bottom of the baking dish and the cube steak on top of the potatoes. Mix the 2 cans of soup with 1 can of water and pour over the steak and potatoes. Cover and bake for 40 minutes. Remove from oven and sprinkle with cheese. Put back in oven until cheese melts. Remove and serve.
Melt enough margarine in pan to keep it all from sticking to the bottom. I sprinkle parsley flakes and black pepper in there too. Sometimes I add white shoepeg corn or a little Mrs. Dash seasoning. You can switch and change as you please with this one.
Mix all ingredients together except the ketchup; put in loaf pan and pour ketchup over the top of the meat loaf. Bake at 350° for 1 1/2 hours.
Peel potatoes and onion. Place ground beef, potatoes, onion and parsley in large soup pot. Cover with water. Puree tomatoes in blender. Add to pot. Salt and pepper. Cook on medium heat for 1 hour.
Melt butter in pan. Add hash browns. Sprinkle onions and cheese. Mix soup and sour cream and pour over hash browns. Sprinkle corn flakes or French fried onions. Bake at 350° for 45 minutes or longer.
Place ice cubes in large pitcher. Add a few strawberries. Pour in cranberry juice cocktail. Carefully pour lemon-lime drink down the inside of pitcher. Yields 6 1/2 cups.
Scrub potatoes; cut off any woody portions and ends. Cook in boiling water for 25 minutes, or just until tender; cool. Peel and cut into 3/4-inch cubes. Finely shred 1 teaspoon orange peel and set aside. Peel and section oranges. Place oranges in a large bowl. Add potatoes, grapes, raisins, celery and nuts. In a small bowl combine orange peel, cream cheese and honey until smooth; stir in 2 tablespoons orange juice. Pour over mixture and toss to coat. Cover and chill.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Stir flour, baking powder, baking soda and salt. Beat butter and brown sugar until well blended. Add eggs, milk and vanilla. Add flour mixture gradually. Stir in 1 1/4 cups of toffee bits and chocolate chips. Spread batter in pan. Bake for 30 to 35 minutes or until edges begin to pull away from the sides of pan. Remove from oven. Sprinkle with 1/2 cup toffee bits. Cool completely. Cut into bars. Makes 36 bars.
Saute onions in butter; add soup and cream. Add Cheez Whiz. Make into sauce. Layer tortillas. Add shredded chicken, then sauce. Continue layering until all ingredients are used. Bake at 350° for 20 to 30 minutes.
Flatten chicken to even thickness using palm of hand or flat side of meat mallet. Place 1 ham slice and 1 cheese slice on each breast half. Roll up chicken from narrow end, jelly roll fashion. Tuck in ham and cheese. If necessary, secure with wooden toothpicks. In 10-inch skillet over medium-high heat, in hot oil, cook chicken rolls 10 minutes or until browned on all sides. Spoon off fat.
Mix the first 5 ingredients; pour into an 11 x 13-inch pan. In a separate bowl, mix the brown sugar and cinnamon. Sprinkle over cake and swirl with a fork. Bake at 325° for 40 to 45 minutes.
Cream together sugar and margarine. Add eggs, flour, cocoa, baking soda, salt and vanilla; mix well. Add buttermilk and hot water; mix well. Pour into greased 9 x 13-inch pan and bake at 350° for 30 minutes.
Add 1 teaspoon of salt to 2 or 3 quarts of water. Bring to boil. Add noodles and cook until tender. Drain and pour hot water over noodles while still in colander. Brown onion in a pan. Add hamburg and brown while stirring. Add noodles, cheese and tomatoes to hamburg. Mix. Bake in casserole slowly in 300° to 325° oven for about 2 hours. Serves 6 to 8.
Melt margarine in a 9 x 9 x 2-inch pan. Microwave fruit on High until hot. Mix biscuit mix, sugar and milk. Pour over margarine and stir lightly to blend. Pour hot fruit evenly on top. Bake at 350° for 20 minutes or until golden brown. Serve with ice cream.
Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400° for 5 minutes; remove from oven and gently prick with a fork. Bake an additional 5 minutes.
Cook hen. Debone and cut in bite-sizes. In half of broth, cook until tender, bell pepper and celery. In other half of broth, cook noodles and add American cheese, mushroom soup, sliced mushrooms, pimiento and sliced chestnuts. Put all in large casserole dish and bake at 350° for about 40 minutes.
In large mixing bowl, combine cake mix, oleo, eggs and 1/4 cup water, mixing well (dough will be stiff). Stir in M&M's. Drop by tablespoons on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until golden. Cool 2 minutes on cookie sheet, remove and cool on wire rack. Makes 7 dozen.
Place pie filling in a 9 x 13-inch cake pan. Spread over all to make the bottom layer. Add the pineapple in a layer over the cherry pie filling. Sprinkle the entire box of cake mix evenly over all. Dot the margarine over the cake mix. Bake at 350° for 1/2 hour.
Mix cream cheese and 1 1/2 packages of the dried beef, green onion, sauce and seasoned salt. Roll into ball and roll in remaining chopped beef (real fine) until well covered and chill.
In a 2-quart saucepan, melt butter and saute celery and onion until tender. Stir in flour, salt and pepper. Remove from heat. Stir in milk. Cook over medium heat. Stir constantly until thickens. Add cheese, tuna and vegetables. Pour into casserole. Top with biscuits. Bake 20 to 25 minutes.
Preheat oven to 350°. Saute green pepper and onion in margarine. Combine with remaining ingredients, except cheese. Pour into greased 2-quart casserole; sprinkle with cheese. Bake 45 to 55 minutes. Let stand 5 minutes before serving.
Cook sausage and drain on towels. Melt cheese and add all ingredients. Place in casserole. Grill to keep warm. Serve with chips.
Cream butter and sugar, then add 1 egg at a time. Add sugar to this. Add vanilla and blend. Dredge with 1/2 cup flour the dates, orange slices, nuts and coconut. Add to batter. Butter and flour pan. Bake at 300° for 2 hours.
Mix well together water, vinegar and egg. Cut shortening into flour. Add mixture of water, vinegar and egg; mix with fork. Make into 5 equal parts, like a hamburger patty. Wrap each separately and chill several hours or overnight. Freeze if any left over.
Can be baked in 9 x 13-inch pan or in two 8-inch or 9-inch layer pans. Sift flour, cocoa, salt and coffee crystals together and set aside. In mixing bowl, put shortening; gradually add sugar to shortening, creaming well. Add eggs to creamed mixture one at a time. Add vanilla and red food coloring. Add buttermilk with dry ingredients, beat smooth after each addition. Into boiling water, add soda. Pour over batter and mix until smooth (batter will be thin). Pour into prepared pans. Bake at 350° for 30 to 35 minutes.
In a medium bowl, pour boiling water over cornmeal; cool. In a medium bowl, combine flour, baking powder, chili powder, cumin and salt. Mix egg, milk and butter with cornmeal mixture; stir into flour mixture until blended. Mixture will be runny. On a heated griddle or skillet sprayed with non-stick cooking spray, drop mixture by tablespoonfuls. Cook over medium heat until bottom is crispy brown and top looks dry; turn and brown other side. Makes about 3 dozen.
Preheat oven to 300°. Blend the following items with a hand mixer: 1 box cake mix, 1 egg substitute (1/4 cup), 1 cup liquid margarine substitute and 1 teaspoon vanilla. Pour into a 9 1/2 x 13-inch glass casserole dish that has been sprayed with a nonfat cooking spray.
Drain pineapple and combine with the marshmallows. Let stand overnight in refrigerator. Mix in saucepan over medium heat and cool until thick the pineapple juice, sugar, flour, egg and vinegar. Refrigerate overnight. Next day, take sauce and mix with Cool Whip. Add remaining ingredients. Chill 8 hours.
Combine all ingredients and blend well. Shape as desired into loaf, balls or patties. Fry or broil as usual. For meat loaf, place on greased foil in shallow baking pan. Bake in a preheated moderate oven (350°) for 1 hour.
Cut chicken in serving size pieces. Place chicken, skin side down, in a single layer in a large frying pan. Sprinkle with salt and pepper; place onion slices on top. Cover tightly. (No need to add any fat.) Cook over low heat for 30 minutes. Tilt lid slightly so liquid will evaporate; continue cooking 20 minutes longer or until chicken is tender and golden. Place chicken on a heated serving platter, pushing onions back into pan; stir in water, mixing with browned bits from bottom of pan. Cook until liquid evaporates. Spoon over chicken.
Place ribs in a shallow roasting pan. In a bowl mix remaining ingredients; pour sauce over ribs. Cover and bake at 350° for 3 hours or until tender.
In a large bowl, combine pudding mix and milk; beat well to mix ingredients. Add cream cheese; continue to beat until smooth and thickened. Pour into custard cups or large serving dish. Top with pie filling and refrigerate until serving time.
Beat eggs; add oil, meal, soda, buttermilk and all other ingredients. Mix well. Pour in a hot greased pan and bake like regular corn bread until done. Bake 40 minutes at 400°.
Debone chicken; place in baking dish, 13 x 9-inches. Slice butter all over chicken. Spread 1 can English peas (drained) over chicken and butter. Cook celery and carrots together. Put these on top of peas. Mix together flour, baking powder, salt and milk. Pour over preceding mixture. Mix together chicken broth and soup. Pour this mixture over all. Bake at 350° for 1 hour.
Drain and flake the salmon. Cook frozen peas as directed on package. Mix salmon and peas together, adding salt and pepper as desired. Spread mixture into greased 1 1/2 quart casserole dish. Grate cheese and sprinkle over mixture. Pour 1/2 c. milk over top. Combine Bisquick, mayonnaise and 1/3 c. milk. Drop by spoonfuls over top. Bake uncovered at 450° for 10-15 minutes.
Combine sugar and syrup and bring to a boil. Then add peanut butter and vanilla. Grease a bowl and put corn flakes in it. Pour cooked mixture over corn flakes and mix well. Drop from spoon on waxed paper. Makes about 24.
Melt butter; add pound cake and 2 eggs. Mix and pat into a 9 x 13-inch pan.	Then mix cream cheese, 2 eggs and powdered sugar (minus the 1/2 cup). Pour this mixture on top of the other. Sprinkle nuts on	top. Bake at	350° for 35 minutes. Dust with powdered sugar when cooled.
Prepare macaroni according to package. Drain. In large skillet, melt butter. Add green pepper and onion. Cook until tender. Add chili and corn; simmer on low 5 minutes. Stir in macaroni and top with cheese. Cover and heat on low 5 minutes.
Stir-fry all the ingredients in a little oil, add taco seasoning. Cover and simmer for 20 minutes. After done, heat your flour soft shell, put in your fajita meat, then add diced tomato, shredded cheese and picante sauce. Roll up and eat.
Heat oven to 350°. Cook broccoli until barely tender; drain well. Stir soup and sour cream together. Add remaining ingredients to soup and sour cream. Spread in casserole dish. Sprinkle with bread crumbs and bake 30 to 35 minutes.
Let stand 20 minutes. Bake 20 minutes. Bake 3/4 hour in slow oven at 350°.
Cook linguine in boiling water according to package, drain. Keep warm. Coat skillet or wok with canola oil and heat to medium (325°). Add frozen Chinese stir-fry and garlic to hot oil and stir-fry for 3 minutes. Reduce heat and add olives, tomatoes, basil and parsley. Cook 1 minute. Remove wok from heat and add cooked linguine and Parmesan cheese. Gently toss mixture. Serve hot.
Mix dry cake mix with margarine and 1 egg until coarse and crumbly. Pat in bottom and sides of 9 x 13-inch greased pan.
Blend in blender for 3 minutes on low. Pour into pie plate and let stand for 5 minutes. Sprinkle coconut on top and press down. Cook on 350° for 40 minutes.
This is a cake icing I like to make for loaf cakes or cinnamon rolls.
Mix first 5 ingredients together. Set aside. Mix remaining ingredients and add to first mixture. Place in two 5 x 9-inch pans or one large pan. (Should not be too thick.) Bake at 350° for about one hour.
Put tomatoes and seasoning in large pot (should be "very spicy" from hot pepper). Simmer for 1/2 hour. Add littlenecks; cover and cook on high until clams open up. Lower heat; add shrimp. Cook until shrimp are done. Serve with fresh bread.
Mix all together but the oleo and vanilla. Cook about 5 minutes, then add oleo and vanilla.
Mix eggs, sugar, oil and vanilla until blended. Mix flour, salt, baking soda and cinnamon. Add to sugar mixture. Fold in apples. Bake in a 9 x 13 glass pan at 325° for 1 hour.
Mix well. Shape into loaf. Bake at 350° for 1 1/2 hours.
Cover 9 x 13-inch pan with bread. Grate both cheeses on top. Layer with browned bacon slices. Beat milk and eggs and pour into pan. Cover overnight in refrigerator. Bake uncovered for 45 minutes at 350°. Serves 8 to 10.
Cook sausage meat until brown (then drain grease). Mix cheese, Worcestershire sauce, oregano and garlic salt. Let cool 15 minutes and spread on bread. Put under broiler until bubbly, then serve.
In a 10-inch skillet, brown onion in butter until tender. Add cornstarch, salt, bouillon, Kitchen Bouquet and water, stirring constantly, until thick. Simmer 10 minutes. Combine hamburger, seasoned salt and pepper. Form into oval patties and fry until done. Add to sauce and let simmer 5 minutes.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into pie shell. Bake 55 to 60 minutes. Top will be golden brown. Serve with whipped cream or ice cream, if desired.
Add 3/4 cup of wine or water to taco mix in a frying pan. Saute diced chicken strips in pan with taco seasoning for about 20 to 25 minutes or until sauce thickens.