HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Melt butter or margarine in 9 x 13-inch baking dish in preheated oven. Blend together eggs, cottage cheese, salt, Tabasco and flour. Pour into large bowl. Add cheese, green chilies and margarine you melted in baking dish. Stir together by hand. Pour into the 9 x 13-inch dish (now greased with butter or margarine). Bake at 400° for 15 minutes. Reduce oven to 350° and bake 25 to 30 minutes longer. Cool, then cut into appetizer squares. Keeps 3 to 4 days in refrigerator. Serve cold or reheated in microwave.
Beat egg whites until foamy, then add sugar, cream of tartar and vanilla. Beat until it forms stiff peaks. By hand, stir in saltines (crushed) and walnuts. Bake at 350° for 25 minutes. When cool, spread with a large container of Cool Whip. Top with a can of cherry pie filling. Use 9 x 13-inch pan.
Blend oil, sugar and vanilla. Add eggs. Beat well with spoon. Combine flour, cocoa and baking powder. Add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 minutes or until brownies begin to pull away from edges. Cool in pan.
Preheat oven to 375°. Brown ground beef with onion, salt and pepper. Drain grease. Stir in mushrooms and sour cream. Separate crescent dough. Place in ungreased 13 x 9-inch pan. Press over bottom and 1/2-inch up sides. Pour on beef mixture. Top with cheese slices. Bake 20 to 25 minutes until golden brown.
In large skillet, cook onions, celery and ground beef until the meat is brown and vegetables are tender. Drain. Stir in salt and pepper. Spoon mixture into lightly greased baking dish (12 x 8 x 2-inch). Spread soup over meat mixture. Top with frozen potatoes. Bake at 400" about 40 minutes. Remove from oven and sprinkle with cheese. Return to oven about 5 minutes. Yields 4 to 6 servings.
Mix powdered sugar, butter, egg, vanilla and almond. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375°. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured cloth covered board. Cut into shapes.
Mix all ingredients together in a large bowl. Makes 1 large casserole or 2 smaller ones. Bake, uncovered, at 350° for 1 hour.
Prepare broccoli according to package and drain. Boil chicken breasts in water about 20 minutes. In a 2-quart oblong baking dish, arrange cooked chicken and broccoli on bottom. Combine soup and milk and pour over chicken mixture. Sprinkle cheese on top. Combine melted margarine and bread crumbs and sprinkle on top. Bake at 450° for 20 minutes.
Saute onion in oleo. Stir in remaining ingredients. Pour into a greased 2-quart casserole dish and bake at 350° for 30 minutes.
Place juices and water in percolator. Place sugar and spices in basket and perk like coffee.
Cream butter. Add sugar, eggs (one at a time) and 1/2 cup milk as you continue to cream. Pulverize wafers, coconut and nuts together. Mix all ingredients and bake in a greased tube pan at 325° for 1 hour and 15 minutes.
Beat shortening and sugar until light and fluffy. Add eggs, one at a time; mix well. Mix flour and cocoa together. Add flour and milk alternately; mix well. Add pecans and vanilla; mix well. Bake at 325° for 1 hour and 15 minutes, or until toothpick comes out clean. Let stand in pan for 15 minutes.
Mix cream, vanilla and eggs. Then mix in flour, sugar, cocoa and baking soda. Mix well. Bake in a 9 x 12-inch greased pan for 30 to 40 minutes at 375°.
Melt enough butter or oil in pan to cook onions, about 5 minutes. Stir in	cornstarch, sauce, bouillon and water. Cook until thick. Form	hamburger in patties	and cook or broil. Pour onion gravy over and serve.
Boil zucchini for 5 minutes and drain. Melt margarine and combine with stuffing. Layer 1/2 of the stuffing mixture in a 4-quart casserole dish. Mix onion, celery soup, sour cream and carrots. Put 1/2 of the zucchini on stuffing mix, then 1/2 of the onion mixture. Repeat these layers. Top with rest of the stuffing mix. Bake at 350° for 35 to 40 minutes.
Mix dry ingredients together and set aside. Cream shortening and sugar; add in eggs, vinegar and food coloring. Mix alternately dry ingredients with buttermilk into creamed mixture. Bake for 30 to 45 minutes (until toothpick comes out clean) at 375°. Let cool and then top with vanilla icing. Enjoy.
Heat oven to 350°. Mix all ingredients in a 1-quart casserole dish. Bake for 25 to 30 minutes, or until heated. Stir before serving. Serve hot with tortilla chips.
Cook sugar, syrup, honey, salt and water for 5 minutes on high, then add peanuts and cook for 13 to 15 minutes until it registers 300° on a candy thermometer. Stir in 1 tablespoon margarine, 1 teaspoon baking soda and 1 teaspoon vanilla. Spread onto greased cookie sheet. Cool and crack.
Mix all ingredients, except pork chops. Spread on pork chops. Put chops close together in pan. Add enough water to cover bottom of pan. Bake at 350° for 1 hour, basting every 10 minutes.
Empty cake mix into ungreased 9 x 13-inch pan. Melt butter and drizzle all over cake and pat it down. Beat cream cheese and powdered sugar; mix well. Add eggs and beat well. Spread on cake mix. Bake at 350° for 40 minutes or less. Cut when cool.
Preheat oven to 450°. Lightly brush the bottom and sides of the pie shell with olive oil. Arrange the onion slices in an even layer in the bottom of the pie shell, packing them in tightly. Sprinkle the onions with basil. Arrange the tomato slices on top of the onions in a petal design. Lightly brush the tomatoes with the remaining olive oil. Stir mayonnaise and shredded cheese until well mixed, but not smooth. Spoon cheese mixture around the edge of the pie, just inside the fluted shell. Bake in preheated oven for 10 minutes. Reduce heat to 350° and continue baking about 25 to 30 minutes longer or until crust is golden brown. Cool pie on a rack about 10 minutes before serving. Yield: 6 to 8 servings.
Mix together flour, baking powder, margarine and sugar. Press into cookie sheet and bake for 20 minutes at 350°.
Peel and slice thin the potatoes. Saute onion in frying pan and 1 teaspoon of butter. In saucepan, add milk, cheese, flour, salt, pepper and butter. Cook on slow fire until cheese melts. Add onion. Layer potatoes in 1 1/2-quart casserole. Pour half the milk mixture over the potatoes. add remaining potatoes and milk mixture. Bake, uncovered, for 1 1/2 hours at 325°.
In a 4 quart saucepan, cook broccoli in a small amount of water until very tender; drain. Add soup, milk, wine, butter and pepper. Stir over medium heat until bubbly and serve. Serves 8.
Mix ingredients to form a dough. Pinch or spoon an egg-size portion of the dough. Flatten to a 1-inch patty on a flour-dusted plate. Fry to a golden brown, turning once or twice. Great with beef stew cooked over an open fire.
Grease and flour pan. In bowl, combine first six ingredients. Add next 3 ingredients, beating with mixer. Beat on medium speed for 2 minutes. Bake at 325° for 50 minutes.
Cook green pepper, onion and garlic in shortening in covered skillet over low heat until tender. Stir in soup, water, lemon juice, seasonings and shrimp. Cook about 10 minutes; stir often. Serve over rice. Makes 4 to 6 servings.
Combine eggs and milk. Mix together chocolate, sugar and cornstarch. Mix all ingredients together and cook over medium heat until thick. Pour into a baked pie shell.
Bring chicken broth to boil in large pot. Make meatball mixture. Your own meatballs. Make small bite size meatballs. Heat olive oil in skillet and brown meatballs. Drop meatballs in broth. Cook chicken breast in microwave for a few minutes. Cut into bite size and drop into soup. Add garlic. Rinse escarole well. Cut escarole into 4-inch pieces. When soup is boiling, add escarole. Simmer about 2 hours. About 15 minutes before you are ready to serve, add cheese. Serve with cheese on table, Italian bread and butter.
Mix all dry ingredients. Mix all other ingredients. Slowly stir liquid mixture into dry mixture. Grease and flour fluted pan or sheet cake pan. Pour mixture into pan. Bake at 325° for 50 to 55 minutes.
Mix flour and oil and gradually add milk to make a medium thick white sauce. Add water to thin as needed. Add salt, pepper, chicken and mixed vegetables. Stir thoroughly but carefully. Remove from heat; cover and let stand as long as it takes to toast muffins. Serve over muffins. Great with fruit salad for a quick Sunday night supper.
In large salad bowl, alternate layers of lettuce, pepper, onion and celery. Simmer frozen peas for approximately 5 minutes; drain and put over layers of other ingredients, alternating. Seal airtight the entire mixture with mayonnaise. Sprinkle tablespoon of sugar over mayonnaise. Spread shredded cheese and bacon bits to taste as a topping. Seal bowl tightly with plastic wrap and refrigerate 12 to 24 hours. Toss just before serving.
Drain spinach well. Add all other ingredients. Shape into balls (use teaspoon). Bake 20 minutes at 350°. Makes about 100 balls. Can be frozen before baking. (Freeze on cookie sheet, then put in bag.)
Trim crust from angel food cake and tear into bite size pieces. Beat instant pudding mix with milk and stir in yogurt. In a 9 x 13-inch pan, layer half of the angel food pieces, then half of peach pie filling and half of pudding mixture. Repeat layers. Garnish with sliced almonds. Refrigerate 4 hours. Serves 12. This is recommended for low cholesterol diets.
Cook and drain broccoli. Mix soup, eggs, mayonnaise, cheese and onion with broccoli. Pour into buttered baking dish and toss crumbs with melted butter. Sprinkle on top. Bake at 350° for 35 minutes.
Combine sugar, flour, cinnamon, nutmeg and salt. Mix in apples. Heap in pastry-lined pie pan. Dot with margarine. Adjust top crust; flute edges and cut vents. Bake at 425° for 50 to 60 minutes.
Mix peeled, sliced apples, eggs, sugar and oil in bowl. Combine flour, salt, baking soda and cinnamon. Add to apple mixture. Add nuts. Bake in greased and floured 9 x 13-inch pan at 350° for 50 to 60 minutes.
Mix pudding and Cool Whip. Add pineapple, marshmallows and nuts. Chill. Best when chilled overnight.
Wash chicken well and pat dry. Pour the olive oil into the bottom of a 14 x 10 x 2 1/2-inch pan. Dip chicken pieces in oil and turn to coat. Turn chicken, skin side up and distribute evenly in pan. Peel potatoes and cut into 1/2-inch wedges. Arrange around chicken with onion and carrots. Sprinkle garlic and lemon juice over all. Salt and pepper over whole pan. Bake at 350° for 1 hour. Baste every 15 minutes or so, until chicken is cooked and vegetables are tender.
Beat egg yolks well. Blend in lemon rind, lemon juice, sugar, flour and milk. Fold in egg whites, stiffly beaten. Pour into a pastry-lined pan. Bake 10 minutes in a hot 450° oven; then reduce to a moderate 350° oven and bake 20 to 25 minutes longer or until a knife inserted near the edge comes out clean.
Mix by hand the dry ingredients and shortening until it resembles cornmeal. Add orange juice and lemon extract. Add eggs, one at a time, beat well. Pam spray 3 coffee cans and pour batter into each can, filling them halfway. Bake in 350° oven for 35 to 40 minutes. Cool and remove from cans.
Put boiling water, salt and Crisco in pan until Crisco melts. Take off of stove. Add flour. Put back on stove, stirring until mixture pulls away from pan. Take off stove. Beat in eggs, one at a time, and the two egg whites. Drop on ungreased cookie sheets. Bake at 450° for 20 minutes; reduce to 350°, bake 20 minutes more.
Cream shortening and sugar until fluffy; add eggs. Add dry ingredients in 4 parts. Mix in oats, coconut and vanilla. Drop by teaspoons on ungreased cookie sheet. Bake in moderate oven (375°) for 10 to 12 minutes until cookies are golden brown. Makes 5 dozen chewy cookies.
Wash chicken and pat dry. Remove skin. In a large heavy skillet, brown chicken over medium heat with 2 tablespoons oil. Add salt and pepper. Sprinkle rosemary over chicken and add wine. Cover tightly and simmer over low heat for 25 to 30 minutes.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Sprinkle yeast over warm water. Stir until dissolved. Stir in lukewarm milk mixture, egg and 2 cups flour with mixer until smooth. Stir in 2 additional cups flour with spoon to make a stiff batter (but not as stiff as bread dough). Seal dough in airtight container and refrigerate at least 2 hours. Dough keeps for 3 days. Shape dough and place in 4 greased pie pans. Cover with topping and let rise until doubled in size.
Dip chicken in egg and use crackers for coating. Top with honey and cook in a baking dish with melted butter in bottom of pan at 350° for 1 hour.
Mix dry ingredients. Add other ingredients, stirring just until mixed. Fold in cranberries. Bake in loaf pan at 350° for 1 hour.
Cut cabbage as you would to smother and cook in salted water until tender but still green. Drain and reserve the liquid. Cook ground beef with onions, garlic and other seasonings until brown. Mix cabbage with the meat, adding mushroom soup, green onions and cooked rice. Before you think it is too dry, you can then add some of the liquid from the cooked cabbage. Pour into greased baking dish. Top with crumbs and bake for 20 to 30 minutes at 300°.
With rotary beater, beat eggs. Add salad oil and sugar and vanilla. Beat until thick and foamy. With a spoon, stir in zucchini and pineapple. Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir into zucchini mixture until just blended. Divide batter equally into 2 greased 5 x 9-inch loaf pans. Bake 1 hour at 350° or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out on wire racks to cool.
Drain the pineapple and save juice. Mix pineapple and marshmallows. Store in refrigerator overnight. Mix the juice, flour, sugar, vinegar and egg together and cook until thickened. Refrigerate overnight. Just before serving, mix all together with Cool Whip, apples and peanuts. Serves 10 to 12.
Pour water off salmon. Debone fish. Place skillet on setting of medium and add cooking oil. Add fish and fry it for 1 minute. Add egg to dish and stir in until egg is cooked. Dish is ready to serve.
Combine sour cream and sugar. Heat over low heat until sugar melts. Stir often. Remove from heat and stir in 2 packages of thawed coconut. Spread on cake and let cool. Sprinkle other package of coconut on top of cake.
Brown meat; drain. Add onion, tomato sauce, garlic, chili powder and salt. Simmer 15 minutes. In casserole dish, layer 1/3 of chips, 1 cup cheese and 1/2 of the meat mixture, then 1/2 of the chips, 1 cup cheese and rest of meat mixture. Then top with remaining chips and cheese. Put in hot oven until cheese melts.
Do not brown beef or drain tomatoes. Combine all ingredients into 5-quart casserole and bake, covered, at 250° for 5 hours. After 3 hours of cooking, stir well, then continue cooking remainder of the time. Serves 6 to 8.
Toss dressing in bottom of 11 x 15-inch pan with broth, eggs and 1/2 can soup. Place chicken over dressing. Pour other 1/2 can soup mixed with milk. Sprinkle pimento over top. Cover with foil. Bake at 350° for 45 minutes. Serves 8.
*About 2 pounds fresh carrots, cut up and cooked until tender and mashed thoroughly.
Combine mustard, chili powder, cayenne pepper and garlic powder; rub over ribs. For sauce, combine the remaining ingredients; mix well and set aside. Grill ribs, covered, over indirect heat and medium low coals for 1 hour or until tender, turning occasionally. Baste with sauce during cooking, if desired. Heat the remainder of the sauce, and serve with ribs.
Wrap chicken breasts in foil and bake at 400° for 45 minutes. Bone and cut in large pieces. Cut tortillas into 4 pieces. Mix soups, milk, onion and salsa together. Butter pan and add small amount of juice from chicken. Place in layers tortillas, chicken and soup mixture, ending with soups. Top with grated cheese. Can be made ahead and let stand for 24 hours in refrigerator. Bake 1 hour, with cover, at 300°.
Mix the first 3 ingredients and drop by spoon on ungreased cookie sheet. Bake 10 to 12 minutes at 450°. Brush with melted butter and garlic while on cookie sheet. Sprinkle with parsley flakes.
Melt 1 stick of the butter with graham cracker crumbs. Lay on the bottom of 13 x 9-inch pan. Mix rest of butter, confectioners sugar and eggs for 5 minutes, until smooth and creamy. Spread over crumbs (carefully) and chill for 1/2 hour.
Whisk all ingredients, except cabbage and carrot, together in a large mixing bowl. Add cabbage and carrot. Toss well to coat. Refrigerate 30 minutes to allow flavors to blend.
Mix both cheeses together thoroughly. Add sugar gradually. Beat in eggs, one at a time. Add flour and cornstarch; mix well. Add vanilla and melted butter; mix in. Fold in sour cream. Pour into 10-inch spring-form with graham cracker crust. Bake at 325° for 1 hour. Do not open oven during baking. Shut off oven and leave in for 2 more hours. You can top this with your favorite topping, thickened strawberries, etc. It's great plain.
Cook undrained pineapple, flour and sugar until thickened. Cool. Slice bananas in pie shell. Spread nuts on top. Fill with cooled mixture. Garnish with whipped cream, cherries and nuts.
In a saucepan, heat oil and saute onion, garlic and zucchini for a few minutes, then add the remaining ingredients. Let cook over medium heat for 5 to 7 minutes or until tender, stirring constantly. Serves 4 to 6.
Combine yams, 1/2 cup sugar, coconut, egg, milk, 1/4 stick margarine, vanilla and salt. Mix until smooth and put in glass dish. Combine remaining 1/2 cup sugar and flour and sprinkle over top. Put 1/2 stick melted margarine over sugar and flour mixture. Sprinkle nuts on top. Bake at 350° for 45 minutes to 1 hour.
In a medium bowl, blend soy sauce, seasoned rice, vinegar, 1 tablespoon oil, garlic powder and ginger. Add beef strips; toss well to coat. Cover and marinate for 30 to 60 minutes.
For dough, combine eggs, egg whites, oil and 2 teaspoons salt in a bowl. Add flour gradually, mixing well. Turn dough onto a floured surface and knead in enough flour to make dough stiff. Wrap dough in waxed paper; set aside 10 minutes.
Preheat oven to 350° (325° if glass dish). In 13 x 9-inch baking dish, melt butter in pan in oven. Sprinkle crumbs over butter. Pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients (chips, the coconut, then chips, then nuts). Press down gently. Bake 25 to 30 minutes or until lightly golden. Cool before cutting.
Fry bacon in skillet until crisp. Drain and reserve 1/4 grease. Saute onions in bacon grease until tender. Combine potatoes, celery, sauteed onions and broth in large saucepan. Bring mixture to boiling, cover and simmer until potatoes are tender. Stir in ham and both cans corn. Add half and half, heat thoroughly and season to taste. Serve with crumbled bacon and parsley sprinkled on top. Makes 8 servings.
Dissolve yeast in lukewarm water. Add sugar; stir and set aside. Dissolve shortening in boiling water in a large mixing bowl. Add cold water and eggs. Blend in salt and sugar and add yeast to this mixture. Beat in 3 cups of flour until mixture is smooth. Gradually add enough flour to make a soft, workable dough.
Cream butter, shortening and sugar. Add eggs, one at a time. Add extracts one at a time. Add flour and milk alternately. Use 10-inch tube pan greased and floured. (Bundt pan may be used.) Bake at 350° for 15 minutes, then reduce to 325° until done.
Mix first 4 ingredients in two 9-inch layer pans at 350° for 30 minutes. Frost with remaining 3 ingredients. Mix together. Refrigerate.
Beat egg whites until stiff, adding sugar gradually. Add vanilla and vinegar. Spoon onto ungreased cookie sheet (triangular mounds).
Cook chicken about 45 minutes. Cut chicken; add 1/2 cup water. Saute the onion in the oil. Add both cans of soup. Then blend in the milk and cheese. Heat until the cheese is melted. Add half cup broth and chilies, chopped with seeds removed. Always remember it is these chili seeds that clear your sinuses and set fire to your tonsils. Cut tortillas into strips. Layer on greased casserole dish. Pour sauce on top. Then layer of chicken. Continue to layer tortillas, sauce and chicken until you run out of things to work with.
Roll the dough; make it a little flat on the bottom. Put flour on top. Roll it up again, even the bottom. Make bottom flat again. Put sprinkles on top. Bake at 3 degrees for 1 hour. Then have yourself a mini-donut.
Note: For each 1 quart of coffee, use 1/2 pint of whipping cream.
Bake chicken after sprinkling with salt and poultry seasoning. Cook broccoli until almost done; drain. Place in greased casserole. Chop chicken cross-grain. Place on top of broccoli. Mix soup, mayonnaise, milk and lemon juice in mixer. Add cheese. Pour over chicken. Stir crumbs in butter and sprinkle on top. Bake at 350° for 25 to 30 minutes.
Cook first 3 ingredients in large pan. Cook until ball forms in cold water; take off heat. Add last 3 ingredients; mix well. Pour in unbuttered pan.
Drain peas, green beans, corn and pimentos good. Mix all together. Add celery, carrot and onion. After mixing all ingredients together, add Dressing.
Brown smoked sausage and beef and place in a 2 1/2 to 3-quart casserole. Cook onion and garlic in 1 tablespoon drippings until tender. Add green bell peppers and cook 1 minute longer, stirring. Add to meat in casserole. Add beans and potatoes to casserole. Sprinkle with basil, salt and pepper. Toss lightly. Dissolve bouillon cubes and hot water. Pour over casserole. Cover and bake at 350° for 1 hour and 15 minutes or until potatoes are tender.
Brown chops in large nonstick skillet with 1/2 teaspoon vegetable oil. Turn chops. Stir in 1/2 cup of cranberry sauce, 1 tablespoon mustard and 1 tablespoon vinegar. Cover with lid. Simmer gently 5 minutes. Serve with cornbread. Serves 4.
Combine chicken, soup, milk and salt; heat thoroughly. Spread 1 1/2 cups potato chips in bottom of casserole. Pour in chicken mixture. Cover with remaining potato chips; sprinkle with paprika and cheese. Bake at 350° for 30 minutes.
Combine all ingredients and knead to blend. Cover and refrigerate for 3 days. Knead once each day. On fourth day, divide into 5 sections. Shape into sausage rolls. Place the 5 rolls on broiler pan and bake at 140° for 10 hours. Cool, wrap and refrigerate or freeze.
Bring vegies and water to a boil. Reduce heat; cover and simmer 3 minutes. Add milk, crabmeat, butter, garlic salt and basil. Bring to a full boil. Stir in linguine and cheese. Let stand 5 minutes.
Boil or pressure cook chicken until tender; then cube. Mix cubed chicken with sour cream and soup. Place in a casserole dish. Top with crushed crackers (that have been mixed with melted margarine). Sprinkle with poppy seed. Bake in 2-quart casserole dish at 350° for 30 to 40 minutes.
In medium sized frying pan, melt the butter over medium heat. Add the parsley and onions. Saute until onions are tender. Add lemon juice and garlic; stir and continue to saute about 5 minutes. Add shrimp, salt and hot sauce; stir and mix well. Saute until the shrimp are opaque and turn pinkish (about 5 minutes). DO NOT OVERCOOK. Makes 2 to 4 servings.
Cook spinach according to package directions and drain well. Saute onion in butter until transparent. Cut up artichoke hearts into quarters. Mix all ingredients together in large bowl. Pour into casserole dish. Sprinkle remaining cheese on top. Bake at 350° for 20 to 30 minutes. Serves 8.
Mix with sweet milk until batter is stiff. With a teaspoon, drop into hot grease until brown. Drain and serve.
Combine ingredients into mixing bowl. Mix well. Shape into a loaf. Place loaf into a casserole dish. Brush top of loaf with extra catsup. Cover with foil. Bake in a 350° oven for 1 hour.
Place meat in medium size, heat-resistant, non-metallic mixing bowl. Heat in microwave 6 minutes or until meat is browned; stir occasionally. Drain excess fat off. Add salt, pepper, garlic salt and tomato sauce to meat; stir to combine. Heat in microwave 2 minutes.