HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Brown meat and drain off fat. Stir in soup mix, flour, tomato sauce and water. Cover. Simmer for 5 minutes. Stir in macaroni. Turn into 1 1/2-quart casserole; sprinkle with cheese. Bake for 15 minutes.
Cream butter in a large mixing bowl at high speed. Add sugar; continue mixing at high speed until light and fluffy. By hand, stir in flour and frosting mix; add pecans until well blended. Pour batter into well-greased and floured pan (Bundt). Bake at 350° for 60 to 65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Melt margarine; add cracker crumbs. Pat into 9 1/2 x 5 1/2-inch glass dish. Chill. Cream the cream cheese and add milk and sugar. Spread on cracker crust. Pour pie filling on top. Chill.
Put peaches and syrup in large Pyrex dish. Mix sugar and margarine well. Add flour, eggs and vanilla. Spoon mixture on top of peaches. Cook 1 hour in oven at 350°.
Cream together sugar and shortening. Add egg and milk. Add apples and dry ingredients; mix well. Fill muffin tins half full.
In small mixing bowl, combine egg, flour, salt, pepper and half of milk; beat until smooth. Add remaining milk; beat until well blended. Stir in one-half of the cheese.
Preheat oven to 350°. Melt butter and shortening in 1-quart saucepan over low heat. Cool 15 minutes.
Combine ingredients. Spread butter and bread crumbs on top. Place in greased 15 or 17 x 11-inch pan. Bake at 375° for 40 to 45 minutes.
Roll chicken in mixture of flour, poultry seasoning, salt and pepper. Melt butter in skillet and brown chicken for 10 minutes on each side. Place browned chicken in 8 x 12-inch baking dish. Mix soup and milk in a bowl; pour over chicken. Cover with foil; bake at 350° for 1 hour.
Preheat oven to 350°. Brown and drain ground round. Saute onion; add to meat. Add Worcestershire sauce (approximately 2 tablespoons). Add salt and pepper; mix well. Press mixture into bottom of baking dish.
Sift flour, soda, salt, cinnamon and nutmeg into bowl. Add shortening, sugar, eggs and vanilla. Beat until smooth, about 2 minutes. Stir in oatmeal and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake in a 350° oven 12 to 15 minutes. Yields 3 1/2 dozen.
Pour half of barbecue sauce into bottom of slow cooker. Add roast. Top with remaining barbecue sauce. Cover. Cook on low 6 to 8 hours. Slice roast and serve with sauce.
Sprinkle yeast on warm water. In a large bowl, mix 2 cups flour, sugar and yeast/water mixture. Stir in remaining flour until you have a smooth dough. Turn onto lightly floured board; knead until smooth and elastic, about 10 minutes.
Mix pudding and buttermilk. Beat with electric beater. Add Cool Whip and mix good, using a spoon. Add your fruit and stir. Chill several hours.
Brown and drain hamburger. Mix all ingredients in crock pot on high for 1 hour. Keep warm on low.
Cream sugar and shortening. Add soda that has been dissolved in coffee; let cool. Add beaten egg, salt, ginger and vanilla. Add molasses and enough flour to roll. Chill 1 hour. Roll out; put on cookie sheet. Top with sugar before baking. Bake at 350° for 8 to 10 minutes.
Drain off any liquid from hot potatoes. Rice potatoes while hot into a bowl. Add milk mixed with egg yolks and cheese, salt, onion and parsley. Whip until fluffy. Beat egg whites until stiff. Fold into the potato mixture. Pile lightly into 8 mounds on a greased cookie sheet or shallow pan. Bake 15 to 20 minutes. Serve immediately while still puffy. Makes 4 servings.
Cook fresh vegetable in broth and onion. Process or blend. Make roux with the oil and margarine, cooking for a minute to eliminate the raw flour taste. Add milk and cook until thick. Add vegetable puree. Makes 3 cups, 170 calories per cup, 10 mg fat, 1 mg cholesterol and 441 mg sodium.
Cook the pasta according to directions on package. In a saucepan melt the butter and add the cream. Bring to a boil whisking constantly. Reduce heat and add parmesan, nutmeg and about 2 Tbsp. chopped fresh parsley. Pour sauce over pasta individually. Serve 6.
Cream butter with brown sugar in small mixing bowl. Add flour and walnuts; mix to make a crumb mixture. Reserve 1 cup for topping. Press remainder into bottom of 8-inch square pan. Bake at 350° for 12 to 15 minutes, until lightly browned. Blend sugar with cream cheese in small mixing bowl until smooth. Add egg, milk, lemon juice and vanilla. Beat well; spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25 minutes; cool. Cut into 2 inch squares.
Place roast in Pyrex dish. Place on rack in electric roaster. Set meat thermometer at 150°. Place on top of meat. Cook 24 hours.
Brown ground beef with onions until onions are transparent. Drain. Add ketchup, water and cracker crumbs. Cook for 5 to 10 minutes. Serve on buns or bread.
Mix cream cheese and confectioners sugar. Add peanut butter and Cool Whip. Pour into graham cracker crust. Sprinkle with crushed peanuts. Chill well.
Chop onions and peppers. Cover with boiling vinegar. Let stand 18 minutes. Drain cover with boiling water again and bring to a boil. Let stand 10 minutes. Drain well and add salt, vinegar and sugar. Heat and bring to a boiling point and reduce heat and simmer for 15 minutes. Pour into jars and seal at once.
Mix and marinate brisket overnight in a cooking bag. Cook about 4 hours for 6 pound brisket in oven at about 300°.
Mix oatmeal, flour, brown sugar and soda. Melt 2/3 cup butter and mix into it. Spread 1 cup mixture into 8 x 8-inch pan and microwave 3 to 3 1/2 minutes until bubbly and cooking. Dump out on foil.
Mix first 5 ingredients. Add flour, salt, vanilla and baking soda. Blend in oats. Drop by teaspoon onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Yields about 5 dozen.
Drain both cans well. Mix everything together. Put in a 9x13 pan. Refrigerate 2-3 hours.
Boil cauliflower in salted water for 4 minutes. Melt butter in skillet. Add cooked cauliflower, sprinkle with bread crumbs and Parmesan cheese. Toss lightly; saute until a golden brown.
Mix ingredients. Put in a thin dish (quiche dish or casserole dish). Bake at 350° for 15 minutes, then broil for 5 minutes, or until top is brown. Serve warm with crackers or cocktail ryes.
Beat eggs until light and fluffy. Add oil, sugar, vanilla and grated zucchini. Mix lightly but well. Next add flour, soda, salt, cinnamon and baking powder. Mix until well blended and add nuts. Pour into greased and floured loaf pans. Cook 45 minutes at 350° in preheated oven. Makes 2 loaves.
Sift flour, soda and salt together. Cream butter and sugar. Add eggs; mix well. Stir in flour mixture, cereal and coconut. I mix this with my hands. Drop on greased cookie sheet. Bake at 350° until browned.
Prepare chocolate and vanilla pudding as directed; set aside. Open box of graham crackers. Spread crackers in bottom of a large, oblong dish. Spread generous layer of chocolate pudding over crackers. Add another layer of crackers and a generous layer of vanilla pudding. Alternate until crackers and pudding are used, ending with pudding on top. When ready to serve, top with sliced bananas and Cool Whip. Keep refrigerated until ready to serve. Then cut into squares.
Cut cheese into 1-inch disks and put in a wide mouth jar that holds about 2 cups. The French "workers glasses" that come with orange or blue plastic lids are particularly nice to use and are available in many stores.
Brown meat in skillet; drain off grease. In a 5-quart pan, add meat, onion, salt, pepper, 1 teaspoon chili powder, tomatoes, tomato paste and sugar. Simmer 1 hour on low heat, then add mushrooms, chili beans and rest of chili powder. Simmer 15 minutes more.
Pour over pork chops and bake 1 1/2 hours at 350°.
For marinade, combine all ingredients except steak. Simmer uncovered 10 minutes. Cool to room temperature. Pour over steak in shallow baking dish. Refrigerate for several hours or overnight. Broil steak over hot coals or in oven for 5 to 8 minutes on each side, depending on desired doneness. Cut in very thin slices diagnally across the grain. Makes 6 servings.
Mix all ingredients together, except the apples. Add apples to the mix until evenly coated. Place in a 9-inch pie shell.
Drain pineapple. Combine everything except yogurt and sugar. Mix yogurt and sugar. Stir into fruit mixture. Chill.
Stir together cornstarch and 1/2 cup cold water in a bowl. Mix in a saucepan 2 cups salt and 2/3 cup water, over low heat, until mixture is very warm. Stir cornstarch mixture into water and salt mixture. When this gets quite warm and is the consistency of stiff dough, cool, remove from pan and knead like bread. Knead food coloring into dough. Store in plastic bag at room temperature.
Melt German sweet chocolate and 3 tablespoons butter. Set aside. Cream 2 tablespoons butter and cream cheese. Add sugar, 1 egg, flour and vanilla. Blend well. Set this aside also. Beat 2 eggs. Add sugar, baking powder, salt and flour. Mix well. Blend in chocolate mixture. Stir in nuts, almond extract and vanilla. Set aside 1 cup of this mixture. Spread remaining in a greased 9 x 9-inch pan. Pour cheese mixture over. Pour the 1 cup set aside over cheese. Swirl to marble. Bake at 350° for 35 minutes.
Mix soup, Cheez Whiz and 1/4 stick butter and heat until smooth. Add rice and mix in vegetables. Bake 1 to 1 1/2 hours at 350°.
Brown ground beef in 10-inch skillet; drain off fat. Add next 7 ingredients to beef. Simmer over medium-low heat for 20 minutes. Meanwhile, fill a 2-quart saucepan half full of water. Bring to a boil over high heat. Add noodles to boiling water (add 1 teaspoon salt if desired). Boil 10 minutes; drain. Remove meat from heat; pour contents of skillet in large casserole. Pour noodles over top and mix well. Cover and bake for 45 minutes at 350°. Sprinkle cheese on top and bake 10 minutes longer.
Combine pineapple, eggs, coconut cream, milk and nutmeg in container of electric blender. Cover. Whirl on medium speed until smooth. Pour into 2 large glasses. Sprinkle each with additional nutmeg.
Place pieces of frozen dough in well buttered Bundt pan. Pour melted oleo over frozen dough. Then sprinkle with mixture of dry pudding, sugar, pecans and cinnamon. Leave out overnight covered. In the morning, bake at 350° for 30 minutes. Delicious.
Melt butter in baking dish. Sweeten fruit to taste. Combine other ingredients and pour into pan. Distribute fruit evenly over batter and bake at 375° to 400° until brown, approximately 35 minutes.
Combine sugar, cocoa, water and salt in a 2-quart microwave dish. Microwave on High for 2 minutes, stirring every 30 seconds. Cook an additional 2 minutes. Remove and add 2 teaspoons vanilla.
Thaw hash browns. Mix all ingredients and pour into greased casserole (except cornflakes). Bake in 350° oven for 45 minutes. Mix crushed cornflakes with 2 tablespoons margarine. Sprinkle on top of casserole and return to oven until lightly brown.
Brown ground beef, green pepper, onions and rice together, stirring constantly. Add olives, salt, pepper, tomato paste and water. Bake, covered, about one hour at 375°.
Peel and cut up 6 to 7 apples. Fill pie pan 2/3 full. Sprinkle with walnuts, 1 tablespoon sugar and cinnamon. In bowl, beat flour, 1 cup sugar, egg, butter and salt. Cover apples. Bake in 350° oven for 45 minutes.
Combine broccoli, cheese, onion and bacon bits. Mix mayonnaise, sugar and vinegar. Toss with broccoli mixture. Chill and serve.
Mix all ingredients. Spread on English muffin, bagel, toast, etc. Bake for 10 to 15 minutes.
Mix and cream together Miracle Whip with sugar. Add hot water. Sift flour, soda, cocoa and salt. Mix together with Miracle Whip mixture. Add vanilla. Bake at 350° for 30 to 45 minutes.
Cook rice as directed. (Note: 1 large bag of Success rice equals 3 cups cooked rice.) Prepare the celery, onions and green pepper. Saute in margarine, stirring constantly until slightly tender. Drain on paper towel. Add soup to boiling water and let stand. Brown sausage until redness is gone. Drain on paper towel. Mix all ingredients together in large bowl. Place in 9 x 13 casserole dish and bake at 350° for 30 minutes.
In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. Yield: 6 servings.
Cream the shortening and sugar. Add the beaten egg and molasses. Sift in the remaining ingredients; mix well. Chill. Roll into small balls. Dip each in sugar. Place on greased pan. Dot with cold water, pressing each down. Bake for 12 minutes in the oven at 350°.
Heat juice from crushed pineapple and water. Mix with Jell-O and add crushed pineapple. Add 1/2 cup lemon juice, cranberry sauce, nuts and orange peel. Mix and let stand in refrigerator until firm.
Mix dry ingredients. Make a well in the center. Add oil and buttermilk. Mix thoroughly; turn out onto floured bread board or waxed paper. Turn 3-4 times. Pat out and cut with biscuit cutter. Place in greased pan. Bake at 400 degrees for 10-12 minutes.
In baking dish, put rice (cooked), sugar, eggs, milk, raisins and flavoring. Mix well. Bake in 350° oven for 15 minutes. Cover and store in refrigerator.
Roll pastry dough into a 9 x 12-inch rectangle and place on a greased cookie sheet. Mix together all ingredients except yolk, water and sesame seed. Place salmon mixture down the center of the dough rectangle. Fold the sides toward the center and pinch them together, forming a seam. Mix together the egg yolk and water; brush the top of the rectangle. Sprinkle sesame seed on top. Bake at 375° for 20 to 25 minutes. Serves 4.
Cook rhubarb and water until done. Add sugar and jello. Boil 1 minute or until dissolved. Put in jars; cool, then freeze.
Beat eggs and stir in rest of ingredients. Bake at 350° for 50 to 60 minutes. After pies are done, take out of oven and brush on this mixture: 1 egg, beaten; mix into egg a dash of sugar and bake in 350° oven for 2 to 3 minutes.
Preheat oven to 325°. Cream butter and sugar. Add other ingredients and mix well. Roll dough into teaspoon sized balls, place on cookie sheet and bake in slow oven; do not brown. Roll in powdered sugar immediately.
Mix ingredients in order given. Put in greased casserole and bake at 350° for 35 to 40 minutes.
Prepare marinade; combine brown sugar, soy sauce, lemon juice, oil, ginger and garlic. Stir in beef. Cover and refrigerate 3 hours, stirring often. Thirty minutes before serving, thread meat and pineapple on skewers. Broil 15 minutes.
Crust: Mix the flour, melted oleo and grated nuts. Bake at 350° for 15 to 20 minutes. Let crust cool.
Cook vegetables according to package instructions; drain. Mix all ingredients together and top with the crushed soda crackers. Bake at 350° for 30 minutes.
Place tortillas on a baking sheet and bake at 300°, turning once, until crisp. Set aside. Preheat oven to 350°. In a small bowl, combine soup, chilies and broth. Put some soup mixture in the bottom of a 2-quart casserole. Break up 2 tortillas over the soup. Sprinkle with onion and top with 1/3 of the chicken. Top with 1/3 cup cheese. Repeat layers, ending with cheese. Cover and bake until bubbly, about 30 minutes. Serve and top with chopped tomato, shredded lettuce and pass salsa. Serves 4.
Blend cream cheese and butter until smooth. Add next 6 ingredients. Mix well. Separate crescent rolls into 4 rectangles. Press perforations together. Spoon 1/2 cup mixture into center. Seal edges (and slope a bit). Brush tops with butter and spread seasoned crouton crumbs on top. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes until golden. Squares can be partially baked and frozen for later use. Just thaw and finish cooking before serving.
Mix ingredients in order listed and bake as cupcakes or in layer pans at 350° for 20 minutes.
Preheat oven to 350°. Spray 2 (8-inch) round pans with cooking spray. In a bowl, stir flour, cocoa and baking soda. In a saucepan, melt corn oil spread; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan. Stir, then add dry ingredients. Whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden toothpick inserted comes out clean. Cool. Fill and frost with Light Frosting as follows.
Dice onions and place in the bottom of a pan. Put chicken on top of onions, and salt. Peel, dice and salt and pepper potatoes. Add this on top of chicken. Add canned tomatoes on top of potatoes. Add oregano and olive oil on top of potatoes. Cover and bake for 1 1/2 hours, at 350 degrees.
Cream butter and light brown sugar. Add egg yolk and flour. Mix and spread on cookie sheet. Bake 20 minutes at 350° until lightly browned. Melt a 10 ounce chocolate bar. Spread on hot crust. Sprinkle top with pecans. Cut in small squares while still warm. Keep refrigerated.
Preheat oven to 350°. Spray a 9 x 13-inch casserole dish with nonstick vegetable cooking spray. Place cooked spaghetti in casserole. In a small bowl, beat milk and eggs. Pour over spaghetti. Sprinkle with Parmesan cheese. Then spread spaghetti sauce over top. Top with Mozzarella cheese. Bake 35 to 40 minutes or until bubbly.
Cook the carrots just until done, but still firm. Mix together the tomato soup, sugar, oil, salt, pepper, mustard and Worcestershire sauce. Add onions and peppers. Drain carrots and mix all ingredients. Refrigerate for at least 24 hours before serving. Serves 6 to 8.
Mix all ingredients and chill. Keep refrigerated. Will keep for about 2 weeks. Best to prepare a day in advance.
Mix sugar and salad dressing; add flour, cocoa, baking soda and salt. Add water; mix well. Bake at 350° until top springs back when touched lightly in center.
Heat chicken fat in saucepan. Add onion and celery; cook until tender. Stir in chicken soup and broth. Cook over medium heat, stirring constantly, until smooth. Add chicken. Heat through. Pour into 1 1/2-quart baking dish. Combine biscuit mix and sage. Stir in milk. Drop by tablespoon onto chicken mixture. Bake in a 450° oven for 12 to 15 minutes until biscuits are brown.
Mix first 3 ingredients and boil for 10 minutes; mix juice of lemons, egg yolks and cornstarch until smooth. Add to water mixture; add butter and stir until thickened. Pour into cooled pie shell and top with meringue made from 2 egg whites and 4 tablespoons sugar (beat until stiff peaks form). Spread over filling, sealing to crust. Brown in 350° oven.
Layer first 4 ingredients in the order they are listed. Spread mayonnaise over peas. Sprinkle sugar over mayonnaise. Next sprinkle cheese over mayonnaise. Top with bacon. Refrigerate until ready to serve.
Treat meat with tenderizer according to jar directions. Mix remaining ingredients for sauce. Place flank steak on broiler pan without rack. Pour half the sauce over meat. Broil 5 minutes, basting once with sauce. Turn meat over. Broil 5 minutes more for rare; 7 for medium. Baste with remaining sauce. Cut into thin slices crosswise against grain on diagonal. Makes 6 servings.
Stir together the flour, baking powder, salt and sugar; set aside. Measure Kellogg's corn flakes cereal and milk into large mixing bowl. Stir to combine; let stand about 2 minutes, or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for about 25 minutes, or until lightly browned. Serve warm. Yields 12 muffins.
In 5-quart Dutch oven or heavy saucepot, heat oil and brown beef in two batches. Remove and set aside; reserve drippings. Add carrots, green pepper and chili powder to reserved drippings and cook over medium heat, stirring frequently, 2 minutes. Stir in soup mix blended with water, tomato sauce, brown sugar and cider vinegar. Return beef to Dutch oven. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, 2 1/2 hours or until meat is very tender. Stir in hot pepper sauce. Using 2 forks, shred beef. Serve on rolls. May be reheated. Makes about 8 servings.
Cream first 3 ingredients together. Sift remaining ingredients together and add to creamed mixture. Cool in refrigerator for 1/2 an hour.
Make dough and roll out to about 1/4-inch thick. Spread finely chopped apples evenly over dough. Dot apples with butter. Sprinkle with sugar and cinnamon. Cut into 1/2-inch slices. Place in buttered pan. Pour 1/2 syrup over all slices. Bake at 350° until lightly browned. Halfway through baking, repeat pouring syrup over dumplings. Serve warm.
Melt oleo and chocolate. Cool. Blend in sugar and eggs. Add flour, vanilla and chocolate. Stir in chopped pecans. Put into muffin papers to bake at 325° for 30 minutes.
Cream sugar and oleo; add pretzels and press into 9 x 13-inch pan and bake for 10 minutes at 350°. Cool. Mix together cream cheese and one carton of Cool Whip. Spread over pretzel mix.
Toss lightly crabmeat, green peppers, pimento, egg and bread crumbs. Combine mayonnaise, salt, pepper, Old Bay seasoning, dry mustard and Worcestershire sauce to make a mayonnaise mixture. Toss mayonnaise mixture lightly with crabmeat mixture. Mound in 4 or 5 individual shells or place in a small casserole. Mix mayonnaise with a small amount of milk and spread over the crab. Bake at 350° for 20 minutes.
Early in day, mix all ingredients thoroughly by hand. Cover and refrigerate at least 4 hours. Form into 1-inch balls. Fry in 1 cup of hot oil over high heat until cooked and browned.
Stir all ingredients together until orange juice and strawberries thaw. Put in container and freeze.
Heat soup as it comes from the can. Add butter and stir until melted. Add seasoning. Stir in stuffing mix and celery. Bake in greased 1 or 1 1/2-quart covered casserole for 30 minutes at 350°. Serves 4 to 6.
Melt butter; stir in flour. Add soup and wine; cook, stirring constantly, until mixture is thick and smooth. Add green beans and almonds; mix well and season to taste. Turn into a greased casserole; sprinkle with crumbs and cheese. Bake at 375° for 20 minutes or until hot and lightly browned.
Cook rice. Blend in soup, mushrooms, soy sauce, chicken, broth, celery, onions and water chestnuts. Spread in 13 x 9 baking dish. In small bowl, combine dry stuffing mix and melted butter. Sprinkle on top of casserole. Bake at 350° for 1 hour.
Wash kraut in colander and drain. Mix the first 5 ingredients in a bowl.
Bake cake as directed on box. Use a 9 x 13-inch pan. With a wooden spoon handle, poke holes in warm cake. Pour condensed milk into the holes, then pour ice cream topping into same holes. Cool. Spread with Cool Whip. Sprinkle with crushed Heath bars. Refrigerate. Serves 12 to 15.
Brown beef with salt, pepper and Worcestershire sauce. Add kidney beans and cool. When cool, add remaining ingredients (don't add Tostitos until almost ready to serve; they get soft). Serve with taco sauce.
Sift flour, baking powder and salt together. Melt the butterscotch morsels with the butter in top of double boiler. Remove from heat. Stir in the brown sugar and cool for 5 minutes. Add eggs and vanilla and beat. Blend in sifted dry ingredients and nuts. Turn into a 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Cut into squares while warm.
Soak matzos in lukewarm milk or water until soft. Drain well. Stir in eggs, salt and pepper. Heat butter in an 8-inch skillet, pour in mixture, cover and cook over moderate heat until the underside is well browned, about 10 minutes. Turn carefully with a spatula or pancake turner; brown the other side. Serve hot with honey, maple syrup or sprinkle with sugar and cinnamon.
Heat buttermilk (do not boil). Drop in yeast cake or dry yeast and let dissolve. Add oil and mix. Add salt and sugar. Sift in flour as needed and knead at the same time. Add flour to make up a good dough. Knead well. Pinch off 3 small balls (English walnut size). Roll in hands, then place in muffin tin. Let rise. Bake at 425° until well browned.
Roll chicken pieces in oil; then roll in mixture of cracker meal, Accent, salt and pepper. Bake in 350° oven 40 minutes, or until fork can be inserted with ease.
Soak cucumbers in lime water overnight. Drain and soak in salt water for 4 hours. Soak in clear water for 3 hours. Bring to boil in alum water. Drain and wash.