HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. Beat butter and 1/3 cup sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool slightly.
Preheat oven to 300°. Grease 8-inch spring-form pan with butter. Lay spring-form on side; put in few graham cracker crumbs. Work around all sides., Lightly coat bottom. Put in freezer for 30 minutes.
Put beans in bottom of a 6 x 12-inch baking dish. Sprinkle with garlic salt; mix soup and sour cream. Pour over beans. Slice cheese and place over top. Cover with buttered cracker crumbs. Bake uncovered at 375° until hot, about 30 minutes. Serves 8.
Combine all ingredients, mixing well. Cover and refrigerate overnight. Yields about 2 quarts.
Add enough olive oil to coat bottom of a nonstick skillet. Saute garlic until lightly browned (meanwhile cook pasta). Add wine, scallops, parsley, oregano and basil to the browned garlic. Do not overcook the scallops. They turn white when they're done (approximately 10 minutes). Stir frequently to saute scallops evenly. Return cooked, drained and rinsed pasta to the pan it was cooked in. Add scallop mixture to the pasta and mix well.
Soak cucumbers in 2 gallons of water to which the 2 cups of lime has been added. Soak for 24 hours. Remove from lime water and rinse carefully. Soak in clear cold water for 3 hours. Drain and add the remaining ingredients. Let this mixture soak overnight. Next morning bring to a boil and simmer for about 1 hour or until pickles become green and taste done. Seal in jars.
Put first four ingredients in casserole and microwave about 10 minutes until tender but not mushy. Add rest of the ingredients and microwave another 10 - 15 minutes. More croutons can be added on top if desired.
Dissolve the lemon Jell-O in the 1 1/2 cups boiling water, then add the package of Indian Trail relish, celery, sugar and pecans. Let jell.
Mix all ingredients in an ungreased baking dish. Bake at 325° to 350° for 15 to 20 minutes or until golden and bubbly. Serve with vegetables, crackers or corn chips.
Cream together butter, sugar and cinnamon and nutmeg to taste. Spread on bread. Cut into 4 strips each piece. Place on cookie sheet. Bake at 275° for 1 hour.
Drain all beans and put in casserole. Mix ketchup, Worcestershire sauce, parsley, green pepper, mustard, onion salt, pepper and brown sugar (save some for on top). Add mixture to beans. Place 1/2 pound of 3-inch strips of bacon on top and the rest of brown sugar. Bake for 1 hour at 300°.
Heat oven to 350°. Grease and flour baking pan, 8 x 8 x 2-inches or layer pans, 9 x 1 1/2-inches. In large mixer bowl, blend all ingredients except Broiled Topping on low speed 1/2 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into pan. Bake 30 to 35 minutes or until top springs back when touched lightly. While warm, spread with Broiled Topping.
Stir cherry pie filling and crushed pineapple together. Put in a 9 1/2 x 13-inch pan. Sprinkle yellow cake mix on top. Sprinkle on pecans. Melt butter and pour on top of mixture. Bake at 350° for about 35 to 40 minutes.
Heat oven to 375°. In a small bowl combine nuts, sugar and orange peel well. Reserve 1/4 cup for topping. Stir dates into remaining mixture. Set aside.
Dissolve jello and gelatin in hot water. Add strawberries and rest of the fruit. Pour 1/2 of mixture in a 9 x 13-inch pan. Let set and then spread the sour cream on set jello. Pour remaining jello mixture on top and let set. Cut in squares and serve on lettuce leaf. Serves 12 to 15.
Combine flour and salt. Cut in margarine. Add yogurt. Mix thoroughly and form into ball. Roll to 1/4-inch to fit into 9-inch pan.
Mix first 4 ingredients and let cool, then mix yeast, sugar nd water. Add yeast mixture to milk and beat well, then add 2 cups flour. Beat in 3 eggs, one at a time. Now add final 3 1/2 cups flour. Refrigerate overnight. Spread dough out on cookie sheet and bake in a 375° oven for 15 minutes. Mix together in bowl cream cheese, mayonnaise and dressing mix. Spread on top of cooled dough. Top with your choice of freshly cut vegetables. Cut and serve. It is also good with shredded Cheddar cheese.
Place hot, cooked broccoli in a 2-quart casserole. Cover. Set aside.
Blend vanilla wafers and graham crackers in blender. In a large bowl, mix ingredients in order. Put in a greased (with butter) tube pan. Set in icebox (covered with foil) for one day and then turn out and keep covered in icebox until all is gone. Won't last long! Very good!
Sift flour, baking powder and salt together; cut in shortening. Add milk and mix quickly until it holds together. Drop by teaspoonfuls in 5 cups boiling broth or stock. Cook 10 minutes, uncovered, and 10 minutes covered.
Layer the ingredients in a bowl in the following order: lettuce, onions, celery, peas, mayonnaise, cheese and bacon. Cover and refrigerate overnight. This salad will keep 2 to 3 days in the refrigerator.
Mix and spread in bottom of 9 x 2 x 13-inch dish. Bake at 350° for 20 minutes. Let cool.
Peel potatoes; cut each into 6 slices. Dry. Coat in butter in 2-quart baking dish. Add salt and pepper. Bake covered in single layer 20 minutes. Uncover; baste and bake 30 minutes at 350°.
In medium saucepan, heat tortillas in sauce. Line bottom of a 9 x 13-inch casserole with tortillas and sauce. Layer the ingredients as follows: meat, 1/2 of the cheese, chilies, corn, soups and 1/2 of the cheese. Bake at 350° for 40 minutes.
Cream the butter and sugar in a bowl. Mix in flour, vanilla and pecans. Shape dough into balls. Place on greased cookie sheet and press lightly. Bake at 300° for 35 minutes. Roll warm cookies in confectioners sugar. Cool and roll again in confectioners sugar.
Combine sugar and water in a saucepan. Cook over medium heat until sugar dissolves, stirring constantly. Remove from heat. Add evaporated milk and almond extract. Let cool. Chill until ready to serve.
Peel and grate carrots fine. Add remaining ingredients; blend. Chill and serve. Keeps well in refrigerator.
Cut liver into small pieces; grind in food processor. Put into mixing bowl. Add cornmeal, flour and garlic powder; mix well. Grease a cookie sheet. Spread the liver mixture on the sheet. Bake at 350° for 20 to 25 minutes, or until done. Let cool; break into small pieces and put in container in the refrigerator. Your dog will love you forever for making this treat!
Mix all ingredients together. Put in nonstick skillet. Cook for 30 to 40 minutes on medium heat or lower. When cooked, cut and serve.
Cook squash until tender. Drain. In separate pan, cook carrots and onion in butter until tender. Stir in cubes, soup and sour cream. Mix with squash. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 to 40 minutes.
Blend together until smooth. Add gooseberries and mix well. Pour into 8-inch pie shell and cover with pie crust. Bake 10 minutes at 425°, then 30 minutes at 350° or until top is browned.
Bring Jell-O, water and sugar to a boil. Pour into a 9 x 13-inch pan. Refrigerate. When Jell-O is partly set, add crushed pineapple, apples and bananas. Refrigerate again. Cook pineapple juice, sugar, flour and egg to boil. Cool well. Whip 1 box Dream Whip and stir into cooled mixture. Spread on top of Jell-O that is set. Refrigerate until ready to serve.
Mix cottage cheese and Cool Whip. Stir in Jell-O, then remaining ingredients. Refrigerate.
If using, brown beef and drain. Season with chili powder and cumin (if not using beef, season the refried beans with the chili powder and cumin). Spread the beans in a shallow 10-inch greased dish. Sprinkle on the beef followed by the green chilies, Monterey Jack and Cheddar. Pour taco sauce over cheese. Bake 20 to 25 minutes at 350°. Garnish immediately with layers of green onions, black olives, guacamole and sour cream. Place dish on platter and surround with tortilla chips. Serve warm. Serves 8.
Heat oven to 375°. Melt margarine. Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken pieces in melted butter or margarine, then coat with crumb mixture. Reserve remaining butter. Place chicken in baking pan. Bake 50 to 55 minutes.
Brown the ground beef in a deep skillet or other heavy pan; drain. Mix in soup mix, add kidney beans and chili sauce. Fill chili sauce bottle with water and add to mixture. Mix well. Lower heat, cover pan and simmer 20-30 minutes to desired consistency; stirring often. Serve with French Rolls or French Bread.
Blend well. Keep in refrigerator for 12 hours before serving. Makes 1 quart.
Combine first 9 ingredients and mix well. Add remaining ingredients and mix well. Drop onto greased cookie sheet and bake at 350° for 12 minutes.
In a 5 to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice) and green chilies. Cover and bring to a boil over high heat.
Mix sandwich spread together. Make sandwiches. Place in 9 x 13-inch cake pan. Mix eggs and milk well. Pour over sandwiches even with the top. Refrigerate overnight. Before baking, add grated cheese and/or cream of mushroom soup. Bake 1 1/2 hours at 325°. Serve hot.
Mix first five ingredients and put in a 9 x 13 greased dish. Top with corn flakes. Pour margarine over the top. Bake at 350° for 1 hour.
Melt chocolate chips and butter in pan. Remove from heat and add beaten egg. Mix well. Fold in marshmallows and chopped nuts. Roll in 2 rolls on waxed paper in coconut. Refrigerate several hours, then slice and store in tight container.
Cream sugar, soda, buttermilk and salt. Cook over heat for 5 minutes, stirring constantly. Add butter and pecans. Continue cooking until candy thermometer reaches 234°. Remove from heat and beat until creamy. Drop by tablespoon onto waxed paper.
Mix all together thoroughly. Put into the refrigerator for 18 to 24 hours. Serve with egg biscuits.
Bake cake mix as directed on package in a 9 x 13-inch baking pan. After letting it cool only slightly, poke holes almost to bottom as often as desired. Pour pineapple with juice over warm cake. Prepare pudding as directed. Cool. Pour over pineapple topped cake. Chill in refrigerator. When cold, spread with whipped topping and sprinkle with nuts or coconut. Keep refrigerated until served. Keeps for up to a week in the refrigerator.
Meat Filling: Place pork and beef in large pot and cover with water. Simmer 45 minutes to an hour or until fork-tender. Drain, reserving all the broth. Break meat into shreds, fairly coarse, mixing it all together. (I mean, the beef and the pork.)
Combine ingredients, form in a ball, wrap in waxed paper and chill until firm. Sprinkle with parsley. Remove from refrigerator 15 minutes before serving.
Cook broccoli for 5 minutes. Drain thoroughly and mix all ingredients together. Top with crumbled crackers. Pour into greased casserole and bake at 400° for 30 minutes.
Boil chicken for about 30 to 40 minutes on about medium heat. When chicken is almost done, start noodles. After chicken is done, cut into small pieces and put in a large casserole dish. In a boiler, combine all soups, 1 cup of broth from chicken, 1/2 cup fried onions and Velveeta cheese (you may want to cut up and melt in the microwave first). Continue to stir sauce so that it doesn't stick and burn. Cook on low heat.
Cream sugar and butter. Add eggs and milk. Mix in salt, baking powder and flour. Add vanilla.
Pour 4 cups water into large saucepan; bring to rapid boil. Drop frozen potatoes into water. Remove from heat immediately; cover and let stand 4 to 5 minutes. Drain potatoes at once. Spread onto paper toweling; sprinkle with salt. Cool. Blend together remaining ingredients, except eggs and paprika. Add potatoes and toss. Chill. Garnish with eggs and paprika. Serves 10 to 12.
Melt butter in saute pan and saute leeks until coated with butter. Add remaining ingredients and simmer, covered, until leeks are tender (about 10 to 15 minutes). Remove bay leaf, cloves and sprigs of fresh thyme before serving. Drain some liquid if leeks seem too watered down. (Butter may be omitted from this recipe to make it no-fat.)
Mix well the first 4 ingredients and boil until thickens. Cool and pour over layered bananas and vanilla wafers.
Cook carrots until tender. Drain. Mix cheese and margarine together. Cover carrots with mixture. Melt enough butter to hold bread crumbs together. Place on top of casserole. Bake, uncovered, at 350° until browned.
In large saucepan, bring about 6 cups of water to a boil and simmer chicken about 10 to 15 minutes. Do not overcook or meat will be dry. Remove chicken breasts but leave water in pot. Bring water to a boil again. Do not add salt. Add noodles and cook, stirring occasionally, until they are tender, 7 minutes or less. Drain in a colander and run under cold water until they are thoroughly chilled and the strands are separated. Drain. Sprinkle with teaspoon of sesame oil and toss to coat. Set aside.
Cream well the butter, shortening and sugar. One at a time add the tablespoon of flour, milk and vanilla. Beat 12 minutes with electric mixer.
Mix cream cheese, sugar and half container of whipped topping. Spread into bottom of pie crust. Place sliced strawberries on top of cream cheese mixture, then put glaze on top. Top with remaining Cool Whip. Chill. Garnish with whole strawberries or some crushed graham crackers.
Break cookies into small pieces. Layer 1/2 on bottom (remaining 1/2 will be topping). Mix pudding and milk (set aside). Mix butter, Cool Whip, powdered sugar and cream cheese together. Combine mixtures; pour over Oreo cookies. Top with remaining cookies.
Combine first 5 ingredients in mixing bowl. Combine remaining ingredients in saucepan. Bring ingredients in saucepan to boil and add meatballs. Cook 20 minutes longer. Add 1/2 cup milk, 2 teaspoons vinegar and 1 cup peas shortly before removing from heat. Delicious! Yield: 4 servings.
Mix pudding and milk together. Mix cream cheese and sugar together. Put on top of pudding and milk mixture. Spread layer of Cool Whip. Put on top either a large bag of Oreo cookies or vanilla wafers, whichever you choose depending on pudding flavor.
Mix first 5 ingredients and spoon into a greased 9 x 13-inch baking dish. Top with Mozzarella cheese. Combine corn flakes and butter or margarine; sprinkle over cheese. Bake 1 hour in preheated 350° oven. Serves 8 to 10.
Brown 1 pound ground beef and 1/3 cup onion in skillet; drain off excess fat. Add tomato soup, peas, salt and pepper to taste. Pour mixture into a 1 1/2-quart casserole dish; set aside. Make biscuits by sifting together flour, baking powder and salt in a bowl. Cut in shortening. Add milk and stir until dough clings together. Knead on lightly floured surface 12 times. Divide dough into 8 pieces. Mold dough around cheese. Place dough-cheese balls on top of meat mixture. Bake at 425° for 25 to 30 minutes.
Cook noodles according to directions on the package. Mix with all ingredients. Lasts 2 weeks in refrigerator.
Mix all ingredients, except raisins, carrots and nuts. Fold in carrots, raisins and nuts. Bake at 300° for 1 hour in lasagna pan. When cool, ice with Cream Cheese Topping.
Mix all ingredients together well in large mixing bowl. Preheat oven to 350°. Bake in oven 30 minutes or until golden brown.
Heat oven to 350°. Unroll dough into two long rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom and 1/2 inch up sides to form crust. Sprinkle cheese over crust; arrange broccoli over cheese. In small bowl combine eggs, soup, salad dressing and mustard. Stir in chicken and onions. Pour over broccoli; sprinkle with paprika. Bake for 26 to 31 minutes or until filling is set. Cut into squares to serve.
Preheat oven to 350°. Brown ground beef, onion and garlic salt. Cook 5 minutes. Layer ground beef mixture, pinto beans, sauce and corn chips. Repeat and top with cheese slices. Bake for 20 minutes.
Mix all ingredients until blended well. Shape into a ball and roll in pecans. Chill until ready to serve.
Mix sugar, oil, eggs and pumpkin. Add dry ingredients; mix well. Pour into greased and floured loaf pan. Bake at 350° for 1 hour. Serve hot or cold.
Cream butter and sugar until fluffy. Beat in 2 eggs. Sift together flour, baking powder, baking soda and salt. Add alternately with apple, lemon peel and nuts. Batter is stiff. Bake in buttered and floured loaf pan in 350° oven 50 to 60 minutes.
Mix all ingredients. Bake in 9 x 13-inch pan or jelly roll pan at 350° for 25 minutes.
Combine beef, bread crumbs, onions, milk, egg, salt, parsley and pepper; roll into balls. Cook in skillet and drain off grease. When meatballs are browned, add chili sauce and grape jelly and simmer, covered, 25 minutes.
In a large resealable plastic bag, combine all ingredients except steak. Add steak. Seal bag, squeezing out excess air; refrigerate at least 2 hours. Remove steak from marinade. Grill or broil steak, turning once, until medium. Heat marinade to boiling. Reduce heat and simmer 5 minutes. Serve with steak.
Make ground beef into 12 thin patties. Sprinkle on seasonings. Place 1 onion slice and evenly divided dill slices on each patty. Top with remaining patties and press edges together to seal. Place in baking dish. Combine soup and sauce. Spoon over meat. Bake at 375° for 40 to 45 minutes. Yield: 6 servings.
Melt and bring all ingredients to a boil. Add, while hot, to a 1 pound box of confectioners sugar in a small bowl. Add vanilla. Mix well and spread on top of brownies while they and the icing are still hot.
Sprinkle on 1 pkg. instant pistachio pudding mix. Stir until all roughly mixed. Add 1 cup miniature marshmallows. Fold in 1/2 of a 9 oz. container Cool whip. Chill until ready to serve.
Mix all ingredients together. Put 1 teaspoon mixture into each sheet. Sprinkle with paprika. Broil about 3 minutes or until cheese melts.
Heat oven to 350°. Grease or spray 9-inch pie pan with vegetable spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute, or beat 2 minutes with mixer. Pour in pie pan. Bake for 50 minutes or until center is puffed up. One serving (1/8 cut) equals 1 bread exchange, 1/2 medium fat exchange, 112 calories, 18 g carbohydrate and 6 g protein.
Brown rice in heavy iron skillet in butter until golden. Just before rice is fully browned, add minced onion. Mix rice with all other ingredients and bake in greased casserole, uncovered, for 45 minutes in a 350° oven.
Mix ingredients, except bacon, and shape into 4 patties. Wrap each patty with slice of bacon and secure with toothpicks. Place on broiler rack 3 inches from unit. Cook 6 to 8 minutes on each side. Can be made ahead and frozen. Remove toothpicks before serving. Serves 2 to 4.
Mix cream, cocoa, sugar and salt in a skillet. Bring to a rapid boil. Reduce heat and stir constantly until mixture can be dropped into a cup of cold water and a ball forms. Remove from heat and add butter, vanilla flavoring and peanut butter. Place in a buttered pan and let cool.
Cream sugar, eggs and oleo. Add pumpkin, milk, orange juice and grated orange peel. Mix well. Add flour, salt, baking soda, baking powder and spices. Mix well. Pour into a greased 9 x 13-inch cake pan. Bake at 350° for 35 minutes. Frost with "Orange Butter Icing."
Peel and grate potatoes and onion. Let stand 10 minutes. Drain away liquid. Stir in eggs. Add remaining ingredients. Drop by spoonfuls onto hot well-greased skillet. Brown on both sides. Drain on paper towels. Serve hot.
Combine sugar and syrup in 2-quart microwave dish. Cook 4 minutes on High. Stir in nuts. Cook 4 to 5 minutes on High until light brown. Add butter and vanilla, cook 1 to 2 minutes on High. Add soda, stir gently until foamy. Pour onto buttered cookie sheet. Cool; break in pieces.
Mix together Cheddar cheese, onion salt and soup. Dice Velveeta cheese and place in bowl with Ro-Tel tomatoes. Heat until cheese melts. In a large casserole, layer Doritos, chicken and Cheddar cheese mixture. Pour Velveeta mixture over the top. Add 1/2 cup chicken broth. Bake at 350° for 30 to 40 minutes.
Cook cauliflower in 1 cup water. Drain. Combine cauliflower and next 4 ingredients. Spoon mixture into lightly greased 2-quart casserole. Spread top with sour cream. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 35 minutes.
Cool corn bread; crumble. Also crumble toasted bread. Melt bouillon cubes in cup of water.	Mix all ingredients. Add water or broth to get desired consistency. Bake at 375° until golden brown and firm.
Combine flour, sugar, baking powder and salt. Cut in butter. Add egg and buttermilk. Mix just until dry ingredients are moist. Fold in berries. Fill greased or paper lined muffin tins 2/3 full. Bake at 400 degrees for 20 to 25 minutes.
Marinate chicken 6 to 8 hours in vinegar; roll in seasoning ingredients listed. Baste while cooking with butter. This can be done in the oven, but is much better slow cooked on the grill.
Cook macaroni. Meanwhile, in saucepan, melt butter over low heat. Remove from heat. Blend in flour, salt, mustard and pepper. Return to heat. Add milk gradually, stirring constantly until sauce thickens slightly. Add 1/2 cup cheese. Stir until cheese is melted. Drain macaroni. Combine cheese and macaroni in a lightly greased 2-quart casserole dish. Mix well. Sprinkle bread crumbs and paprika over top and remaining cheese. Bake at 375° for about 25 minutes.
In large saucepan, carefully brown turkey meat, separating into very small pieces as it browns. Add onion flakes, garlic powder, tomato sauce, oregano and basil. Stir together with water. Cover; cook over medium heat for 20 minutes, stirring occasionally. Spoon over cooked spaghetti noodles; sprinkle with Parmesan. My grandchildren love it! Spaghetti is really messy, but you will be adored by small children and ol' peepaws, too!
Cook hot dogs, onion and garlic in a large, deep skillet until onion is brown. Reduce heat, then add the flour and let it brown. Now gradually add the water and the beef bouillon cube, stirring constantly. Keep mixture smooth. Add potatoes and parsley. Cook until potatoes are tender.
Mix together flour, salt, soda, sugar. Cut in lard and dry ingredients with a fork. In another bowl mix together dry yeast, very warm water and sugar and let rise. Add 1 cup buttermilk to flour mixture 1/4 cup at a time. Then alternate adding water mixture and yeast mixture. Pour onto floured bread board. Knead 8 minutes or until leathery. Store in refrigerator over night (will keep 4-5 days). Roll on very lightly floured surface 1/4 to 1/2 inch thick. Cut into biscuits. Bake 12-15 minutes at 425 degrees.
Blend cream cheese with filling until smooth. Beat eggs; blend in milk and vanilla. Spread filling mixture in a circle of 12 slices of bread. Top each slice with another slice of bread. Tear edges off; press edges together to seal. Dip bread in egg mixture. Place dipped pieces on baking sheet; bake for 5 minutes at 400°. Turn; continue to bake for 5 minutes. Serve, dusted with powdered sugar. Serves 12.
Combine cream cheese, crushed pineapple, one cup of pecans, onion, green pepper and seasoned salt until mixed well. Chill until firm. Shape into ball. Roll ball in remaining pecans. Garnish with parsley, sliced pineapple or cherries. Serve with assorted crackers. Reshape remaining ball for use again. May be frozen. Serves 15.
Beat the eggs and milk together. Add the remaining ingredients. Cover with plastic wrap. Bake in the microwave on Roast or Level 5 for 18 to 20 minutes or until the center is firm. Stir every 5 minutes while baking.
In bottom of pan, shred corned beef. Wrap a slice of bacon around each piece of chicken. Place on top of corned beef. Mix sour cream and soup together. Pour over chicken. Bake, uncovered, at 300° for 3 hours. Serve with rice or biscuits.
Mix ingredients (except tomato sauce) and put into parboiled peppers. Pour tomato sauce over top and bake in a 13 x 9-inch dish at 350° for 1 hour.
Mix well and bake in loaf pan 45 to 50 minutes at 375°.