HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the thawed hash browns in a buttered casserole dish. Sprinkle onions on top. Mix together the margarine, soup and sour cream. Stir in grated cheese. Pour over potato and onion mixture. Bake at 350° for 45 minutes.
Line loaf pan with waxed paper. Put fruit and nuts in bowl. Do not cut up or chop. Mix together dry ingredients; sift over fruit and nuts. Mix well. Beat eggs; add vanilla. Add to first mixture. Stir until well coated. Bake at 300° for 1 1/2 hours. Cool 10 minutes. Remove waxed paper.
Use 1/2 of each ingredient, layer in a large bowl with airtight cover. Repeat layers.
Beat cream cheese, sugar, lemon juice in large bowl with electric mixer on medium speed until well blended. Gentle stir in 3 c. cook whip and spoon into crust. Refrigerate 3 hours or until set. Spread remaining cool whip over top. Add berries on top.
Salt the trout inside and out. Dredge in flour and fry in hot oil. Remove the fish. Add margarine, spices, lemon juice and water to the pan. Cook briefly. Add sour cream, stir and pour this sauce over the trout.
Cream together butter and sugar. Add eggs and mashed bananas. Sift together flour, soda and cinnamon. Add to cream mixture and stir until just moistened. Add nuts. Bake in greased loaf pan at 325° for 1 hour. Remove from pan. Let cool and serve with cream cheese.
First steam carrots, broccoli and cauliflower 3 to 4 minutes in microwave. Then mix ingredients together. Add salt, pepper, oregano and fresh garlic or garlic powder. Pour Italian dressing (Wish-Bone) over ingredients and gently mix. Adding a little Caesar can give it zip.
Brown ground beef, onion and bell pepper in large skillet. Drain. Add seasonings. Simmer for 5 minutes on medium heat, stirring occasionally. Serve with cornbread.
Heat oven to 375 degrees. Spray a cookie sheet. In a bowl, combine onions, flour and salt. Blend well. Set aside. Separate dough into 8 triangles. Cut each in half lengthwise to make 16 long triangles. Dip chicken pieces in egg; coat with onion mixture. Place 1 coated piece on wide end of each triangle; roll to opposite point. Place point side down on sprayed sheet. Brush tops with remaining egg; sprinkle with sesame seed or poppy seeds. Bake in pre-heated oven for 12 to 15 minutes or until golden brown. Serve warm or cold.
Melt oleo in heavy saucepan. Add rice, onion and celery. Cook until rice is golden brown (20 to 25 minutes), stirring often. Add remaining ingredients. Stir well. Simmer until liquid is absorbed, 15 to 20 minutes. Serve with chicken.
In a saucepan, bring raisins and water to a boil. Reduce heat; simmer, uncovered for 5 minutes. Combine sugar and flour; add to raisin mixture. Cook and stir 1 minute longer. Remove from the heat; stir in lemon juice, nuts and lemon peel if desired. Line a 9 inch pie plate with bottom pastry, trim edges even with plate. Add filling. Top with a lattice crust, or cover with top pastry and cut slits in top. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edges with foil to prevent over browning. Yield: 6-8 servings.
Preheat oil in wok at 375°; add chicken & stir-fry until opaque (about 5 minutes). Add water chestnuts, almonds, soy sauce, garlic & chicken broth to wok; stir to blend--cover & cook 1 1/2 minutes. Combine cornstarch & water. Add to wok mixture & stir until thickened. Add pea pods & cook briefly; keep crunchy. Serve over cooked rice. May reduce wok mixture heat to warm until ready to serve.
Beat eggs; add flour, sugar, Karo, butter, vanilla, vinegar and pecans. Pour into unbaked pie shell. Bake 410 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 30-40 minutes.
Cook pasta in a pot of boiling water until tender but still firm to bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes.
Brown sausage and drain well. Line bottom of 9 x 13-inch greased baking dish with bread cubes. Sprinkle sausage over bread. Sprinkle cheese on sausage. Mix remaining ingredients and beat well. Pour mixture over sausage and cheese. Refrigerate overnight. Bake as directed when ready to serve. May also be frozen. Bake at 350° for 40 to 45 minutes. Serves 6 to 8.
In saucepan, combine gelatin, 1/2 cup sugar and salt. Beat yolks, lemon juice and 2/3 cup water. Stir into gelatin mixture. Stir over medium heat until it boils and gelatin melts. Chill until set. Beat egg whites, gradually adding sugar. Fold in gelatin mix and place in pie crust. Top with Cool Whip. Chill until firm.
Combine milk and lemon juice. Add nuts, pineapple and coconut. Pour in graham cracker crusts. Put Cool Whip on top. Keep in refrigerator. Best if set overnight. Makes 2 big pies.
Mix Jell-O and boiling water. Add rest of ingredients. Let set in refrigerator for 1 hour until Jell-O sets.
Cook ground chuck and onion in large skillet until brown. Drain. Add salt and pepper. Set aside. Spread beans in a 13 x 9 x 2-inch baking dish. Layer meat mixture, green chiles, cheese and taco sauce on top of beans. Bake, uncovered, at 350° for 15 minutes or until cheese melts and mixture is thoroughly heated. Remove from oven. Sprinkle green onions and olives evenly over top. Serve warm with tortilla chips, sour cream and guacamole on the side.
Combine cream cheese, horseradish, onion and Worcestershire sauce. Spread half of cream cheese mixture on ham slices. Top each slice with a slice of American cheese. Spread remaining cream cheese mixture on American cheese. Roll each slice, jellyroll style, and refrigerate 2 to 3 hours.
Mix dry ingredients. Add remaining ingredients and pour into 9-inch round ungreased pan. Bake 30 minutes at 350°.
Mix all ingredients together. Season to taste. Spray 9 x 13 pan with Pam. Add mixture to pan. Spray a little Pam on top. Helps it brown. Bake at 400° to 450° about 30 to 45 minutes.
Bake cake and prick holes in cake. Pour jello and water mixture over cake. Let cool and jell. Beat vanilla pudding and milk. Place on top of cake. Top with Cool Whip. Keep in refrigerator.
Put all ingredients in blender container in order listed. Cover and run on high speed just until all potatoes go through blades, about 10 seconds. Do not overblend or potatoes will be liquified. Pour small amount onto a hot greased griddle or frypan. Fry until brown on both sides, turning once. Serve with applesauce and sour cream.
In a bowl mix eggs and Parmesan cheese. Saute one small onion. Add artichokes and slightly brown. Remove from pan with slotted spoon. Place into raw pie shell. Pour egg mixture over all. Top with Mozzarella. Cover with second pie crust. Slit crust lightly. Bake 45 minutes in preheated 350° oven.
Pour dressing over chicken breasts; let marinate for at least 1 hour at room temperature, turning frequently. Mix remaining ingredients. Roll chicken, one piece at a time, in crumb mixture. Place in lightly oiled baking dish. Bake, uncovered, for about 1 hour, or until fully done and golden brown.
Microwave bacon in casserole for 2 minutes on High. Stir in chopped onion and cook, covered, on High 2 minutes. Stir in other ingredients. Cook, covered, on High for 4 minutes. Stir and serve.
Spoon a small amount of sauce on each muffin half. Top with cheese; microwave on High for about 1 minute.
In a large skillet heat oil; add meat, chili powder, onion and bell pepper. Cook until meat browns and onions are transparent. Add cabbage; cook on low until cabbage wilts. Stir occasionally; add Mexicorn, picante sauce, salt and pepper. Cook until cabbage is tender. Serves 12.
Combine contents of Adolph's marinade with pineapple juice. Blend thoroughly. To this add remaining ingredients. Mix thoroughly. Place steak or chicken in marinade. Pierce with fork. Marinate for 15 to 20 minutes, turning occasionally. Remove meat or chicken from marinade and broil, bake, roast or barbecue as desired. Baste meat with marinade while cooking.
Mix shortening, sugar and egg; beat well. Stir in apples which have been pared, cored and cut in thin slices or strips. Add nuts. Sift dry ingredients and blend with apple mixture. Bake in a 9 x 9-inch pan (greased) at 350° for 40 to 50 minutes. Cut in squares. Serve plain or with ice cream.
Cook onions in oleo, then add other ingredients. Simmer 15 to 20 minutes. The longer, the better.
Fill large container of a propane cooker halfway with water; add crab bag. Bring to a boil. Add potatoes; return to boil and cook 10 minutes. Add sausage and corn; return to boil. Cook 10 minutes or until potatoes are tender. Add shrimp; cook 3 to 5 minutes until shrimp turns pink. Drain water off. Serve. Yield: 12 servings. (Dutch oven can be used on high heat.)
Mix the first 5 ingredients together with the remaining ingredients and anything else you may want to add. Refrigerate.
Mix all ingredients and form into four patties. Grill indoors or outside on barbecue grill.
Mix first 3 ingredients together. Remove 1 cup of crumbs and set aside. Add buttermilk mixture and 1 egg. Mix and pour into 9 x 11-inch greased pan. Sprinkle crumbs on top. Sprinkle cinnamon on top of crumbs. Bake 30 to 35 minutes at 350°. Best served warm.
Mix marshmallows and cream. Add a little butter (melted), then add graham crumbs. Press together in roll. When ready to serve, slice. Put whipped cream on top.
Beat first four ingredients together. Add rest of ingredients. Bake at 400° for 15 minutes.
Melt butter; add syrup. When cool, add eggs. Pour this mixture into dry ingredients. Spoon into patty pans (cupcake tins lined with papers). Bake at 350° for approximately 12 minutes.
Cheese and margarine should be at room temperature. Mix these together. Add pepper and flour. Mix well. Add Rice Krispies. Mix well, then roll into balls. Bake at 375° on an ungreased cookie sheet for 10 to 12 minutes.
Melt oleo; add chopped onion and celery. Simmer until tender. When mixture is tender, add peas, pimento, cream of mushroom soup and water chestnuts. Mix all together and put in casserole. Top with Pepperidge Farm dressing. Bake at 350° for 20 to 30 minutes.
Boil sugar and water for 3 minutes. Let cool. Blend bananas until fine. Mix syrup, juices and bananas together really well. Pour into 1/2 gallon containers and freeze. When ready to serve, thaw slightly. Add 1 quart ginger ale for each 1/2 gallon of punch. Serves 50.
Beat cream cheese in small mixing bowl until smooth. Gradually add sweet milk and evaporated milk; beat until smooth. Add lime juice. Blend slowly until thickened, about 1 minute. Pour into pie shell. Chill 1 1/2 to 2 hours, until firm. Garnish as desired.
Preheat oven to 450°. Leaving skins on, scrub potatoes and cut lengthwise into 1/2	inch strips. In small bowl combine oil, salt, seasoned pepper and paprika. Toss potato wedges in seasoned oil. Place potatoes on foil lined baking sheet and bake for about 20 minutes or until tender. Turn potatoes once while baking.
Combine coconut, yogurt, pineapple juice, rum extract and coconut cream in a small glass bowl. Stir to blend. Fold in fresh or canned fruits just before serving. Yields about 6 servings.
Cook broccoli until tender; drain well. Combine soup, mayonnaise, egg, onion, salt and pepper. Add this mixture to the broccoli and pour into casserole dish. Cover with cheese and stuffing crumbs. Dot with butter and bake at 350° for 45 minutes (uncovered).
Mix all ingredients thoroughly. Divide into two loaves in oblong foil pan. Pour 15 ounce can tomato sauce over loaves. Cover with foil. Bake at 350° for 1 1/2 to 2 hours. Cut one loaf in slices. Freeze 2 or 4 slices wrapped in cling wrap, then foil to use later for quick meal! I've used this recipe hundreds of times! It's the best!
Mix sugar and butter together, mix well. Add well beaten eggs, sift in flour and salt, add nuts and vanilla. Mix until smooth and light. Drop on greased baking sheet. Space well apart. Place half nut meat in center of each cookie. Bake at 375° about 10 minutes.
Combine beef, rice, salt and pepper in a large bowl until well mixed. Form into small balls about 1 1/2 inches in diameter. Place in a large baking dish. Brown onion and pepper in shortening. Add tomato juice (or sauce), nutmeg, salt and pepper to taste; pour over meat balls. Cover dish with foil tightly and bake at 350° for 1 hour.
Melt peanut butter and butter in saucepan. Remove from heat and stir in sugar. Add cereal and mix well. Shape into small balls and place on wax paper; chill. Melt chocolate chips on low heat and stir in oil. Dip the top of each ball in chocolate and chill. Makes 5 dozen balls.
Cream together shortening, butter and sugar. Add eggs 1 at a time, mixing well after each egg is added. Sift flour, baking powder and salt together. Add to first mixture, alternating with milk until all is blended well. Add flavorings to mixture and blend again. Grease and flour a Bundt pan. Pour in the mixture and place in a cool oven. Turn on heat to 350° and bake for 1 hour and 15 minutes. Let stand for 3 to 5 minutes before removing from Bundt pan.
Combine jello and water. Stir until dissolved. Fold in strawberries, pineapple and bananas. Pour half this mixture into a 13 x 9 x 2-inch dish. Refrigerate. When firm, spread Cool Whip over first layer and cool until firm. Add remaining mixture on top. Chill until firm. Cover and keep refrigerated.
Peel, core and slice apples. Rinse cranberries. Mix fruit with water and sugar. Put into a 12 x 8 x 2-inch buttered casserole dish.
Measure fat into roasting pan. Stir in liquid. Cook over medium heat, stirring to loosen browned particles. Remove from heat. Mix cornstarch and water. Stir into pan. Add salt and pepper. Stirring constantly, bring to boil over medium heat. Boil 2 minutes. Makes 2 cups.
Mix beaten egg, flour, salt, mustard and pepper together and stir in cheese. Let milk come to boil and stir in mixture until it cools together evenly. Last, add butter and serve hot or on toast.
Combine first seven ingredients in a small saucepan. Bring mixture to a boil; reduce heat and simmer two minutes. Add slivered almonds. Sprinkle roast with salt and pepper. Place roast, fatty side up, on rack in shallow roasting pan. Bake, uncovered, at 325° for 45 minutes or until browned. Brush with cherry mixture; turn roast and brush with cherry mixture. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, an additional 20 minutes or until thermometer registers 160°, basting frequently with cherry mixture. Let stand 10 to 15 minutes before slicing. Garnish, if desired. Yields 10 servings of 3.5 ounces each.
Crush wafers into fine crumbs and line bottom of pan with 1/2 of them. Cream sugar, butter and egg yolks until smooth. Beat egg whites separately, until stiff, then add to yolk mixture, mixing until smooth. Spread mixture over crumbs. Spread layer of peaches over mixture. (I slice "canned" sliced peaches in 1/2 so they are not too thick.) Whip cream; add little sugar and vanilla and spread over peaches. Top with remaining cookie crumbs. Refrigerate, minimum 6 hours; overnight even better. Serves 18 to 20.
Place sliced bananas on bottom of baked pie shell. Sprinkle with lemon juice. Pour applesauce over bananas and top with whipped cream. Chill well. Makes one 9-inch pie.
In a large pot, bring 12 cups of water to a boil. Add wontons. Bring to a boil again. Add 1/2 cup water. Bring to a boil once more. When wontons float to surface (almost immediately), remove to colander. Rinse under cold water. Drain and set aside.
Grease and flour 12 x 15-inch pan. Dump all ingredients (except water) in a large bowl and stir them a bit. Add hot water and mix thoroughly. Pour into pan. Bake 40 to 45 minutes at 350°.
Brown ground beef. Add onion, green pepper, red pepper and garlic salt. Cook until peppers and onions are tender. Divide each biscuit into two or three pieces (biscuits are flaky and will pull apart). Place biscuit slices into bottom of ungreased casserole dish. Pour meat mixture over this. Spread Cheddar cheese over meat mixture. Top with Ragu Pizza Quick. Sprinkle Mozzarella cheese on top and bake at 375° for 25 to 30 minutes or until crust is done. Sprinkle with Parmesan cheese.
Melt 4 1/2 tablespoons butter. Add flour; blend well. Stir over low heat until bubbly. Add broth all at once and cook, stirring constantly, until thickened. Season with salt and pepper. Combine corn, chicken and sauce in a 2-quart casserole dish. Top with bread crumbs, blended with 6 tablespoons melted butter. Bake at 350° for 30 to 40 minutes, or until crumbs are brown and sauce is bubbly.
Mash avocados with lemon juice, salt and pepper. (Note: To peel avocado, slit lengthwise and pop off skim from both halves. Throw out seed, scoop out pulp and throw out rinds.) In separate bowl, combine sour cream, mayo and taco mix.
Place apples in greased baking dish (10 x 6 x 2-inches) or larger than standard round pie dish. Sprinkle with salt. Add sugar and sprinkle with cinnamon; then mix flour, brown sugar and margarine. Crumble to oatmeal stage and sprinkle over apples. Bake in 350° oven for 35 to 40 minutes.
Prepare marinade with shoyu, crushed garlic and ginger juice to taste. Marinate fish in sauce overnight or longer. Prepare batter by mixing Bisquick, flour and water to desired consistency. Coat each marinated piece of fish with flour. Dip in batter and deep fry.
Mix all ingredients in glass baking dish. Bake in slow oven for 3 hours, stirring several times during the cooking period.
Brown beef, pepper and onion. Mix with pork and beans, brown sugar, mustard, catsup and Worcestershire sauce. Bake at 350° in preheated oven for 30 to 35 minutes.
In saucepan mix first 3 ingredients over low heat. Gradually add boiling water. Cook over medium heat, stirring constantly, until mixture is clear and thick.
Preheat oven to 350°. Cream the cream cheese; add sugar, eggs and vanilla. Put one vanilla wafer in each cupcake paper. Fill each paper baking cup 3/4 full. Bake 30 minutes (may take longer, depends on your oven). After baking, add fruit spread or pie filling on top of each cupcake. Refrigerate several hours before serving.
Brown beef and drain. Add onion and cook until tender. Add sauce and pour into a 9 x 13-inch pan. Top with desired toppings. Sprinkle with Mozzarella cheese. Beat remaining ingredients except Parmesan cheese. Pour over Mozzarella cheese. Sprinkle Parmesan cheese on top. Bake at 400° for 30 minutes.
Put hamburger meat in skillet. Combine remaining ingredients; mix well with meat. Simmer until well done. Spoon on toasted buns. Serves 6.
Mix and spread on party rye bread. Bake at 350° for 15 minutes.
Preheat oven to 350°. Combine peanut butter and butter; beat until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour. Stir in 1 cup morsels; spread into a 13 x 9-inch baking pan. Bake 25 minutes or until edges begin to brown. Sprinkle with remaining morsels. Let stand 5 minutes until soft and shiny. Spread evenly. Cool completely. Cut into 1 1/2-inch bars. Makes 48.
Mix all ingredients together and chill in the refrigerator 12 hours before serving. Keeps in the refrigerator several days.
Cream oil and sugar and beat in eggs, one at a time. Sift together in a separate mixing bowl flour, baking soda, salt and spices. Add nuts. Add dry mixture to creamed mixture a little at a time, alternating with buttermilk. Add 1 cup of chopped fig preserves with juice. Mix well. Pour into greased and floured Bundt pan. Bake at 375° about 1 hour. Cake is done when it springs back when touched. Cake is better the next day.
Brown sausage. Mix all ingredients. Pour into greased 9 x 13-inch pan. Bake 25 minutes at 350° or until browned. Yield: 24 (2-inch) squares.
Mix shredded cabbage, carrots, green pepper and onion. Soften gelatine in cold water. Mix sugar, vinegar, celery seed, salt and pepper	in saucepan; boil. Stir in softened gelatine. Cool until slightly thickened; beat well.	Beat in the salad oil; blend well. Toss onto the slaw. Refrigerate. Keeps well for about 1 week.
Mix oleo and sugar; cream well. Add eggs, 1 at a time, and then the buttermilk. Add coconut and vanilla. Mix well. Pour into 9-inch (deep dish) pie shell. Bake at 275° to 300° for 45 minutes. Ovens vary so use baking temperature that will cook slow.
Combine and shape into a ball. Then roll into chopped pecans. Then chill in refrigerator.
Into a heavy 3-quart saucepan, turn the sugar, milk, butter, corn syrup and cocoa. Mix and bring to a boil, stirring constantly. Cook, without stirring, about 15 minutes at a full but low and gentle boil. Add vanilla and cool to lukewarm (110°). Beat until fudge begins to thicken and loses its gloss. Quickly pour into a buttered 8-inch square dish. Makes 2 pounds. Inexpensive!
Cook sausage in large saucepan until lightly browned, about 5 minutes. Add onion; continue to cook 2 minutes. Stir in water and contents of rice and seasoning packets. Bring to a boil. Reduce heat, cover and simmer 8 minutes.
Chop walnuts up fine and place all over on a flat plate. Set aside. Cut dried beef in small pieces. Mix the cheeses and dip together in a bowl, mixing well by hand. Add dried beef blending in well. Form in a ball and roll in nuts covering the cheese ball completely. Refrigerate at least 4 hours.
Cut washed, unpeeled potatoes in 1/4-inch slices. Melt margarine in water and add soup mix. Layer potatoes and liquid in a 2-quart casserole. Bake, covered, one hour at 350°. Will hold in warm oven indefinitely. Good the next day.
Add boiling water to jello, stir and cool slightly. Add rest of ingredients. Stir and chill.
Cook carrots in boiling water until tender; drain well. Add sugar, margarine, lemon juice and lemon peel. Heat and stir until the margarine is melted. Stir in parsley. Serves 6 (1/2 cup per serving).
Mix flour, sugar, baking powder and salt. Cut in butter. Sprinkle mixture on bottom and sides of greased round pan. Place peaches, cut side up over dough. Combine sugar and cinnamon and sprinkle over peaches. Bake 15 minutes. Mix egg yolk with milk. Pour over peaches and bake 30 minutes more.
Prepare dressing in a jar; shake before pouring over fruit. Best to add dressing shortly before serving.
Combine all ingredients. Mix well. Drop by teaspoon onto ungreased cookie sheet. Press with fork. They will not rise, so can be close together. Bake at 350° for 8 minutes. Do not overcook. This recipe can easily be doubled.
Place all ingredients in bread maker. Select light crust setting; press start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool one hour before slicing (use electric knife for best results).
Saute onion and celery until soft. Add to milk and chicken soup. Arrange potatoes, chicken, flour, salt and pepper in layers in casserole. Pour soup mixture on top. Top with crumbs. Bake at 350° for 45 minutes, covered, then remove cover and bake until crumbs are browned, about 10 minutes more.
Beat the eggs with milk and add the rest of the ingredients. Refrigerate overnight. Set out to room temperature before baking. Bake at 350° for 1 hour or until set in the middle. Cover with foil the first 45 minutes. Serves 7 to 8.
Mix ingredients together. Use additional milk if too thick. The batter needs to run through funnel easily. When grease is hot, plug funnel with finger and add enough batter to fill tip. Hold funnel over grease and release finger so batter can flow into grease, making desired shape.	Cook until lightly golden, turning to cook other side. Drain. Cool slightly.
Cut hot dog buns into 3 strips. Keep buns closed while cutting strips. Melt margarine and dip strips of buns in margarine. Place on cookie sheet and sprinkle with garlic salt, Parmesan cheese and parsley flakes. Bake in 350° oven for 15 minutes. Turn oven off and let set for 2 hours.
Combine 1/4 cup cheese, 1/4 cup flour and salt; coat chicken. Brown in oil on all sides. Cover. Cook 30 minutes over low heat or until tender. Remove chicken. Drain fat. Gradually add water to 2 tablespoons flour, stirring until well blended. Add flour mixture to pan. Cook, stirring constantly, until mixture boils and thickens. Stir in water chestnuts, pimento and remaining cheese. Add chicken and cover. Simmer 5 minutes, stirring occasionally. Makes 4 to 6 servings.