HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put diced rhubarb in unbaked pie shell. Mix all other ingredients together and pour over rhubarb. Bake at 350° until done.
Mix together cake mix, Cool Whip and egg until well blended. Take 1 teaspoon and roll it in confectioners sugar and put on greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly brown. (Chocolate cake mix could be used instead of lemon.)
In a large sauce pan, combine margarine, cocoa, milk, sugar and salt. Boil for two minutes, stirring constantly. Remove from heat, stir in vanilla. Add oats and nuts. Drop by the teaspoonful onto wax paper. Let cool. Store in an airtight container.
Refrigerate butter, juice, chives, tarragon and salt and pepper mixture for 1 hour. Cut breasts in half. Put scoop of mixture in center. Fasten with toothpick, folding butter in center. Roll in water, slightly beaten eggs and flour. Roll in bread crumbs. Brown all sides in hot oil. Bake at 350° for 30 minutes.
Wash chicken; pat dry. Melt butter; stir in remaining ingredients. Roll chicken in mixture to coat. Arrange meaty side up in a single layer in same pan. Bake at 375° oven for one hour. Serves 4.
Heat water in soup kettle. Add potatoes, onion and celery. Cook 1/2 to 1 hour, then mash a few times. Beat egg, salt and water together in small bowl. Slowly add flour. Mixture will be gooey. Drop by teaspoon into boiling soup mixture. The dough will drop to bottom of kettle, then rise to the top.
Brown meat, onion and green peppers. Add tomatoes, rice, pepper and salt. Cook over low heat for 25 minutes.
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and of spreading consistency.
Sprinkle salt onto cukes. Let stand 2 hours. Drain. Add vinegar, sugar and spices. Cook vegetables until tender. Jar and seal.
Mix together all ingredients except nuts and parsley. Make into ball. Roll in nuts mixed with parsley. Wrap and chill.
Break cobs in half. Boil in water for 8 to 10 minutes. Strain and use 3 cups of liquid (add water if necessary to make 3 cups). Add food coloring. Add Sure-Jell. Bring to a rolling boil. Add sugar. Boil hard or until when tested with a fork the tines fill up.
Saute onion and bell pepper in margarine. Mix corns, cornbread mix and eggs. Add with sauteed mix. Put in large casserole dish. Bake at 350° for 35 to 45 minutes.
In soup kettle, cook potatoes and onion in water with bouillon until tender. Mash potatoes and blend in blender or mixer until fairly smooth. Add seasoning. Melt butter and add flour. Whisk into hot soup. Gradually add scalded milk; cook, stirring constantly, as soup thickens. Stir in cheese until melted. Just before serving, add cream. Garnish each bowl with parsley flakes.
Cook pudding mix and milk to almost the thickness if you were making a pie. Quickly stir in dry cake mix. Stir with spoon. Do not beat!
Fill a 9-inch bowl 1/4 way full with 1/2 mixture of flour and corn meal. Add salt and pepper. Roll trout in flour mixture and fry in a thin layer of butter. Brown on both sides and serve.
Melt margarine and peanut butter together. Stir in powdered sugar thoroughly. Pat into 9 x 13-inch pan. Melt chips together. Spread over peanut butter layer. Cool. Cut with warm knife.
Combine soup, milk, parsley and pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, onion and sauce. Dot top with butter; sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
Preheat oven to 325°. Mix butter, sugar, egg and vanilla; blend in flour. Mix in 2 envelopes premelted chocolate and cinnamon. With star plate, form 4-inch figures on ungreased cookie sheet. Bake 5 to 7 minutes or until set. Cool. Frost with chocolate glaze.
Brush the fish lightly with olive oil. Sprinkle well with salt. Place portions close together in a well-buttered pan. Sprinkle cut portions with paprika. Pour hot milk in the pan to the depth of 1/2-inch. Place in oven heated to 350° and bake until the fish is browned on top. Baste 3 to 4 times during the baking.
Grease pan with Crisco. Lady haddock in pan. Mix together the Town House crackers (crushed), melted butter and Mozzarella cheese. Pour over haddock. Bake at 350° for 30 minutes in a 9 x 9-inch pan.
In large bowl, combine apricots, coconut, walnuts and condensed milk; mix well. Shape mixture into 1-inch balls. Roll ball in powdered sugar. Store in refrigerator. Yields 8 to 10 dozen candies.
Mix first 7 ingredients and make balls or small patties. Roll in flour and brown on both sides. Add potatoes, peas, carrots, onions, water, salt and pepper. Cook on low heat until everything is tender. Also good to add corn or other vegetables.
Mix all ingredients, except corn, potatoes and zucchini in greased baking dish with lid. Bake for 2 hours and 30 minutes at 325°; stir occasionally. Add corn and potatoes; bake for 1 1/2 hours. Stir in zucchini. Cover and let stand 10 minutes. Makes 8 servings.
Preheat oven to 350°. Brown chops in a skillet and drain. In a greased 2-quart oblong dish, arrange potatoes, mushrooms and chops.
In saucepan, heat lime jello and pineapple until starts to boil. Remove from heat. Let cool. Add buttermilk, Cool Whip and nuts. Put in jello mold until firm in refrigerator.
Mix all ingredients. Put in square baking dish. Bake 15 minutes at 350°. Serve with Triscuits.
Brown the first 4 ingredients in a large skillet with small amount of oil. Add the Ro-Tel, green chilies and soup. Layer mixture in 2 layers with corn tortillas; begin with corn tortillas, ending with meat mixture in greased pan. Cover with grated cheese. Cover pan and bake in 350° oven for 30 minutes.
Mix together the mustard, vinegar and sugar. Bring to a boil. Add cabbage and other ingredients. Simmer for 20 minutes. Pack in jars and seal.
Bake in a preheated oven at 400° for 1 hour or until done (pierce potatoes before baking). As soon as the potatoes are cool enough to handle, halve each one lengthwise and carefully scoop the pulp out into a medium bowl and set the shells aside. Mash the pulp with a hand mixer and then beat in the buttermilk, onion and butter. Spoon the mix into the potato shells and sprinkle with paprika and Parmesan cheese or put Cheddar cheese on top. Bake, uncovered, for 20 minutes.
Boil potatoes in their jackets. When soft, peel and dice. Add celery, parsley, sliced eggs and onion. Fry bacon until crisp and brown. Combine beaten eggs, sugar, mustard, salt, pepper and vinegar diluted with water. Mix well. Pour egg mixture into the hot bacon and drippings. Stir until mixture thickens, about 10 minutes. Pour over the potato mixture and mix lightly. Serve hot or cold. Makes 10 servings.
Wrap each chicken breast with a slice of bacon and secure with a toothpick. Grease bottom of casserole and line with chipped dried beef. Mix sour cream and mushroom soup. Pour over chicken. Bake, uncovered, in a 275° oven for 3 hours.
Mix together and put in a buttered casserole dish. Sprinkle top with buttered bread crumbs. Bake 45 minutes in 350° oven.
Cook chicken, debone and save 5 cups of broth. Saute the celery, mushrooms and onion together in 2 tablespoons butter. Butter a Pyrex 9 x 13-inch dish. Layer chicken and veggies. Add 2 cans of chicken soup to the 5 cups of broth. Pour over dish. Break 12 ounces raw spaghetti over dish. Add the Mozzarella cheese. Bake 1 1/2 hours at 350°, uncovered. (Make ahead and then warm in microwave to serve.)
Cook first 3 ingredients together one minute and add next 4 ingredients. Mix together and drop by spoonful on wax paper. Flatten out like cookies if you wish and let them dry or chill.
Combine all ingredients. Beat well until smooth. Pour into uncooked 9-inch pie shell. Bake at 350° for about 45 minutes, or until knife comes out clean. Makes 2 pies.
Saute onions in 1 tablespoon of butter. Cook broccoli as directed on package and drain. Mix all ingredients together, except Durkee onions, and place in greased 9 x 13-inch baking dish. Bake at 325° for 1/2 hour. Add onions on top last 5 minutes. Bake longer if not quite set.
Season the trout with salt and pepper; dredge trout with flour. In a large skillet, heat the oil to moderately high heat. Add the fillets. Saute the fillets until golden brown on both sides. Transfer trout to paper towels to drain; keep warm. Melt butter. Add almonds and saute until light golden brown; pour the almond mixture over the trout and garnish with lemon and parsley. Serves 4.
Combine all ingredients and mix well. Bake in a tube pan. Bake at 350° for approximately 1 hour and 15 minutes. Baking time may vary, depending on individual ovens, so be sure to check early.
Combine 1 1/2 cups potato chips and margarine. Press into a 9-inch pie plate. Bake at 350° for 5 minutes; cool. Combine crab meat, shrimp, celery, green pepper, onion, lemon juice, salt, pimento and mayonnaise in large bowl; stir well. Spoon mixture into potato chips crust. Combine remaining chips and cheese; sprinkle over top. Bake at 350° for 10 minutes, or until cheese melts.
Bake for 50 to 60 minutes in an unbaked pie shell at 325°.
Combine water, cloves and cinnamon. Heat to boil and remove from heat. Add tea bags. Cover and seep for 5 minutes. Remove tea bags. Combine sugar and juices. Heat to boil, then combine with first mixture. Serve hot. Serves 6 to 8.
Brown ground beef. Add cooked onion, then add cheese, soup, milk and Mexicorn. Cook together until all blended. Cook noodles of your choice. Add cooked noodles to meat mixture and serve immediately.
Combine and shape into 3/4-inch balls. Roll balls in 2/3 cup grated Cheddar cheese. Sprinkle with paprika. Chill well.
Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375°. Sift 4 times onto a sheet of wax paper the cake flour and 3/4 cup sugar. In large mixer bowl, combine egg whites, cream of tartar, salt, almond and coconut extract. Beat on speed 12 or high until egg whites form soft peaks. Do not overbeat. Turn to speed 8 (medium) and rapidly sprinkle in remaining 1 cup of granulated sugar. Scrape sides of bowl, as necessary. Turn to speed 1 or low and gradually add sifted flour mixture. When all sifted flour mixture has been added, stop mixer and using a rubber spatula, cut through batter several times, folding over and over. Spoon batter into an ungreased 10 x 4-inch tube pan. Push batter to edges of pan all around. Bake for 30 to 35 minutes or until toothpick inserted into center of cake comes out clean. Immediately invert on a funnel or bottle neck and allow to cool completely. Then carefully run a clean spatula around edges of the pan. Loosen around bottom and lift off.
Cook and slice chicken. Cook broccoli until tender. Drain and arrange broccoli in bottom of an 11 1/2 x 7 1/2 x 1 1/2-inch baking casserole. Place chicken on broccoli. Combine soup, mayonnaise, curry powder and cheese; pour over chicken. Combine crumbs and margarine; sprinkle over casserole. Bake at 350° for 25 or 30 minutes.
Cook squash. Drain and mash. Add all ingredients (except margarine and cracker crumbs). Place in 2-quart casserole, greased. Top with crumbs and dot with margarine. Bake at 350° for 35 to 40 minutes. (Suitable for freezing.) Serves 6 to 8.
Grease 9-inch x 13-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake mix according to package directions. Pour over pecans and coconut. Beat cream cheese and softened margarine. Add sugar. Drizzle over raw cake dough. Bake at 325° for 40 to 45 minutes.
Heat oven to 350°. Grease 13 x 9-inch baking pan. In large pan beat together sugar and butter until well blended. Add remaining ingredients and mix well. Spread into prepared pan. Bake about 25 minutes or until golden brown. Cool; cut into bars.
Dissolve jello in boiling water; add lemon juice. Cool. Cream together the cream cheese, sugar and vanilla. Add jello; mix well. Fold whipped Milnot into gelatin mixture. Crush graham crackers into fine crumbs; add melted butter. Firmly pack 2/3 of crumb mixture in bottom and sides of 9 x 13-inch pan. Add filling; sprinkle with remaining crumbs. Chill several hours.
Preheat oven to 350°. Grease 1-quart baking dish. Cook rutabaga until just tender. Drain. Place 1/2 of rutabaga and 1/2 of apple slices in baking dish. Sprinkle with 1/2 of brown sugar. Dot with butter. Sprinkle with salt. Repeat layers. Bake, covered, for 30 minutes. Serves 4 to 6.
In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook until hot and cheese is melted. Stir in chicken and broccoli. Heat. Pour into ungreased 2-quart dish.
Combine margarine, applesauce, sugars and cinnamon; blend. Add egg, salt, baking soda and vanilla; mix. Blend in flour. Add chocolate chips and stir. Bake at 375° for 8 to 10 minutes.
Combine crushed crackers, almonds, 1 tsp. each salt and dill weed, paprika, and pepper. Dip chicken pieces in melted butter, then roll in seasoned crumbs to coat. Combine rice, water, and remaining salt and dill weed in greased 9x13 baking dish. Place chicken, skin side up in same dish. Pour remaining butter and crumbs over top. Cover tightly with foil. Bake at 350° for 40-45 minutes. Remove foil, stir around edge of dish. Continue baking uncovered for 25-30 minutes.
Beat eggs with a fork. Add all other ingredients. Mix well. Place mixture in 8 x 8-inch greased baking pan. Bake at 375° for 40 minutes or until golden brown.
Put chicken in bottom of a 13 x 9-inch pan. Put soup on top of chicken. Mix together eggs, onion, milk and dressing mix. Put mixture on top of soup. Pour 1/2-inch chicken broth on top of this. Bake at 350° for 1 hour.
Sift together the flour, baking powder and sugar. Combine beaten eggs and milk. Fold in dry ingredients. Knead dough on floured board as you do for bread. Make into small balls. Roll out as thin as you can (stretch them a little more by hand just before you put them in frying pan). Fry in hot shortening about 1 minute on each side or until light brown. Prick with fork as you fry them. Take out. Sprinkle with sugar and cinnamon while still hot.
Cook and drain carrots. Cut onion and pepper into strips. Combine in heatproof bowl. Combine soup (do not dilute), oil, sugar, vinegar, salt and pepper. Simmer over medium heat; pour over carrots. Cover and refrigerate overnight. Serve cold.
Cook zucchini, onion and margarine 10 minutes. Stir in rest of ingredients (spices). Combine eggs and Mozzarella cheese; stir in zucchini mixture.
Combine all ingredients. Put in a 9 x 13-inch pan. Sprinkle bread crumbs over top. Can be refrigerated overnight. Bake at 350° for 30 to 40 minutes.
Mix cream cheese, sugar and vanilla. Add eggs. Pour into graham cracker crust. Bake at 350° for 40 minutes or until center is almost set. Cool; refrigerate at least 3 hours. Spread with cherry pie filling. Makes 8 servings.
Heat oven to 400°. Spray 12 muffin cups with vegetable oil cooking spray or line with paper cooking cups. Combine dry ingredients. Add milk, egg and oil; stir just until dry ingredients are moistened. Fold in blueberries; fill muffin cups 2/3 full. Bake 25 to 30 minutes or until light golden brown.
Combine agar-agar, salt, and sugar in water and boil over medium heat for 15 minutes. Add coconut milk and mix well using wire whisk. Simmer for 10 more minutes. Pour mixture into 1-1/2 qt. glass dish. Let it cool on countertop until completely set. Do not move dish around during this time.
Mix pudding mix, milk and orange juice with wire whisk until blended. Add sour cream. Fold in fruits. Place all in large bowl; cover and refrigerate overnight. Add bananas, apple and green grapes. Mix lightly and serve. Makes a large bowl.
Sift dry ingredients. Stir in dates, walnuts and eggs. Pour into greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in moderate oven (350°) about 15 minutes. While warm, cut into bars. Cool, remove from pan and roll in sifted confectioners sugar. Makes 3 dozen.
Stir together flour, soda and salt. In a mixing bowl beat butter and shortening at medium speed for 30 seconds. Add sugar and beat until well combined. Stir in chocolate pieces and nuts. Drop a teaspoon at a time 2 inches apart onto an ungreased cookie sheet. Bake in 375° oven for 8 to 10 minutes.
Cook broccoli; drain. Place in buttered casserole dish. Combine milk and soup; pour over broccoli. Mix butter, water and stuffing mix; sprinkle over top. Bake at 350° for 30 minutes.
Cook ingredients on top of stove in a heavy pan until thickened. Pour into a baked pie shell. You may top with whipped cream or meringue.
Microwave Method: In large measuring cup, combine Toll House chips and sweetened condensed milk. Microwave on High for 3 minutes. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla. Spread evenly into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Makes about 1 1/4 pounds fudge.
Set oven to 350°. Grease and flour a 9 x 13-inch pan. Unwrap caramels and put in a microwavable bowl with 1/3 cup evaporated milk plus 1 tablespoon whole milk. Melt butter and add to cake mix with 1/3 cup evaporated milk.
Mix all ingredients, except the candy bars, into cookie dough and put into a cookie press. Press a strip of dough on a cookie sheet. Place candy on the dough and press another layer of dough over the candy. Bake for 10 to 12 minutes at 375°. Remove from the oven and cut the cookies apart.
Mix all ingredients together. Put in greased 9 x 13-inch pan. Bake in 350° oven for 30 minutes. Cut while warm and roll in sugar.
In saucepan over medium heat, heat cream. Do not boil. In larger pan, beat egg yolks with wire whisk, adding sugar until well blended; slowly stir in cream. Cook over low heat, stirring constantly, until mixture just coats the back of the spoon, approximately 15 minutes. Stir in vanilla. Pour into 1 1/2-quart casserole/souffle dish or individual serving dishes and refrigerate until well chilled. One hour prior to serving, carefully sift brown sugar over chilled mix. Broil 3 to 4 minutes until sugar melts, making a shiny top. Chill again until serving.
Place the beans in casserole dish. Mix in water chestnuts. Add undiluted mushroom soup. Sprinkle grated cheese on top. Bake in a 350° oven for 15 minutes or until heated thoroughly. Top with French fried onions and reheat in oven until onions are crisp. Watch onions so they won't burn.
Combine syrup and sugar in a large saucepan. Cook until it bubbles around edges. Remove from heat and stir in peanut butter until well blended. Add Krispies. Press into a greased pan. Cool and cut in squares. Serve.
Chop and combine all ingredients, including cheese. Let marinate overnight or for several hours. Serve on toasted Italian bread slices.
Cut beans into 1 1/2-inch lengths. Cover with water and cook on top of stove or add 3 tablespoons water and cook in microwave oven, just until beans are crisp-tender. Do not overcook. Drain beans. Cover with ice water to stop cooking; set aside. In small bowl, combine shallots, mayonnaise, lemon juice, oil and mustard; mix well.
Chop all ingredients except for lime and spices. Leave your seeds in the green chiles while chopping up. Mix everything together. Add salt, pepper, onion powder and garlic powder. Mix thoroughly. Squeeze lime juice on top and mix well. Ready to serve.
Dip chicken in milk, then flour. Saute in oil. Remove chicken and pour off fat. In the same pan, saute the mushrooms in butter. Add wine, mustard, milk and gravy and simmer for 1 minute. Add chicken and simmer for 5 minutes, uncovered. Very good. I serve with rice or noodles.
Combine flour, water and salt and beat until smooth. Beat in eggs one at a time. Heat a 5 or 6-inch skillet and grease with a few drops of oil. Pour about 3 tablespoons of batter in hot skillet and roll around pan to distribute evenly. Cook on low heat until firm. Do not brown. Turn and cook lightly on other side. Do not grease skillet a second time. Makes 12 to 14 manicotti shells.
In saucepan, melt morsels with milk and margarine. In large bowl, combine peanuts and marshmallows. Pour chocolate mixture into nut mixture. Spread into wax paper-lined 13 x 9-inch pan. Chill 2 hours.
Soak one cake of yeast in 1 1/2 cups of warm water. Combine flour, salt, sugar and shortening and mix like pie dough. Add yeast with water to dough and knead. Let rise 1/2 hour. Work down and let rise 1 hour. Make into rolls and let rise and bake. Before baking, grease tops of rolls with shortening.
Mix chicken, soup, vegetables, poultry seasoning and garlic. Put into ungreased 9 x 13 x 2-inch baking dish. Stir baking mix and milk until blended; pour over chicken mixture. Sprinkle with parsley. Bake at 450° for 32 minutes or until crust is lightly golden brown. Serves 8 to 10.
Cook pasta according to package directions. Drain and rinse under cold water. Steam broccoli 3 to 4 minutes until tender; do not overcook. Cool. In a large bowl, gently combine pasta, broccoli, ham, tomato, celery, parsley and onion.
Gradually stir cornmeal into 2 1/2 cups boiling water. Add shortening or butter and salt. Cool slightly. Beat egg yolks; add to mixture. Stir in buttermilk, mixed with baking soda. Fold in stiffly beaten egg whites. Turn into buttered casserole or baking dish. Bake 40 minutes at 425°. Serves 8.
Mix pecans and coconut and spread on bottom of 9 x 12-inch pan. Mix cake mix according to directions on box and pour on top of nuts and coconut. Melt butter and cream cheese (don't get too hot); add powdered sugar and blend with mixer. Spoon on top of cake mix. Bake at 350° for 35 to 40 minutes.
Make a mixture of first 5 ingredients. In a greased casserole dish, put layer of chicken, a layer of cheese, onions, a layer of Doritos and layer of soup mixture. Make 3 layers. Top with cheese. Preheat oven to 350°. Cook 1 hour.
Mix all dry ingredients and add other ingredients. Mix well with mixer. Bake at 350° for 1 hour in Bundt pan. (Check at 45 minutes.)
Mix flour, sugar, and salt together. Mix in 1 c. dark corn syrup. Beat in two eggs- one at a time. Mix in 1/2 c. Pet evaporated milk, 1 c. broken pecans, and 3/4 tsp. vanilla. Pour into 9 inch uncooked pie shell. Bake about 50 minutes or until firm at 375 degrees.
Preheat oven to 350°. Soften cream cheese and butter. Beat together until smooth. Add sugar, eggs, flour and vanilla; beat until smooth. Set aside.
Mix together and form into patties. Wrap each with a strip of bacon and secure with a toothpick. Grill until done (approximately 20 minutes). Top with Cheddar or Monterey Jack cheese.
Place flour and sugar in a bowl. Bring cocoa, butter, vanilla and water to a boil in a saucepan, then add it to flour mixture. Add buttermilk, soda and eggs. Bake at 350° for 30 minutes until done (use sheet pan or 3 layers). Let cake cool.
In a large frying pan, saute the onion in oil until golden. Add cabbage, water, onion, salt and pepper. Cover and let simmer until cabbage is tender, 15 minutes. Add water until tender, if needed. Cook noodles. Drain and add to cabbage. Mix well and fry 10 to 15 minutes more.
Chop cabbage coarsely. Cook in oil and salt over medium heat in covered pan until tender. (You may want to add about 1/4 cup of water while cooking.) Brown meat and onion. Add sauce, water and rice. Simmer until rice is done (about 20 minutes). Starting with sauce in bottom of casserole dish, add a layer of cabbage, then sauce and cheese. Repeat layering. Bake at 300° for 45 to 60 minutes.
Press rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake in 350° oven for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil leaves and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme seasoning. Cut into squares and serve.
Preheat oven to 425°. Sprinkle bacon, cheese and onion in pastry-lined pie plate. Beat eggs slightly; blend in remaining ingredients. Bake 15 minutes at 425°, then reduce temperature to 300°. Bake 30 minutes until knife inserted halfway between edge and center and edge comes out clean. Let pie stand 10 minutes before cutting. Serve hot.