HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place crab chunks in lightly buttered shallow casserole or skillet. Sprinkle with sherry and salt. Pour cream over crab to just cover the bottom of the skillet. Sprinkle heavily with cheese (shredded). Heat until cream is bubbly, then run under the broiler to melt and brown the cheese.
Mix all ingredients together and put into a 9 x 13-inch Pyrex baking dish. Top with Post Toasties. Cover with foil and bake at 350° for 30 to 45 minutes.
Mix oil, sugar and eggs. Blend in flour, salt, baking soda, baking powder and cinnamon. Add zucchini, vanilla and nuts. Put into greased loaf pans (makes 2). Bake at 350° for 1 hour.
Mix the cake mix, egg and butter and then pat in pan. Mix together the cream cheese, vanilla, eggs and confectioners sugar; cream well. Pour over mix in pan. Bake at 350° for 40 minutes or until golden brown on top.
Saute mushrooms in small amount of butter. Line shallow buttered casserole dish (10 x 10 x 1 1/2-inches) with defrosted and drained spinach, to which salt, butter and onions have been added. Sprinkle with 1/2 the grated cheese and arrange mushrooms on top. Cover with remaining cheese. Bake 25 minutes at 350°.
Grease Bundt cake pan good, put in nuts, then arrange frozen rolls. Mix all dry ingredients together and sprinkle on top of rolls. Pour melted margarine on top. Let rise for 8 hours. Then bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Grease and flour tube pan. Cream Crisco and butter together; add sugar and cream. Add eggs 1 at a time. Sift flours together twice; add vanilla to milk; add flour and milk a little at a time, starting and ending with flour. Mix well; pour into pan and bake 1 hour until done; test with toothpick.
To the sifted corn meal and salt, add enough cold water to form a stiff dough. With the hand first dipped in cold water, form into rolls (dodgers) about 4 inches in length and 1-inch in diameter. Place on a hot baking pan greased with a little margarine. Put a small lump of margarine on each dodger and bake in a hot oven (425°) until a rich brown and very crisp. Margarine on top insures a golden brown crust. Yields 8 to 10 dodgers.
In medium skillet, combine chicken, spices and seasonings for fajitas and water. Blend well. Bring to a boil. Reduce heat and simmer 3 minutes.
Dissolve Jell-O in 1/2 cup warm water. Empty cake mix in mixing bowl. Add salad oil and eggs, one at a time, and beat. Add lemon flavoring. Bake in tube pan at 350° for 40 to 45 minutes.
Brown barley in hot skillet with butter. Cool barley. Pour onion soup and mushrooms in casserole dish and mix. Spoon barley into casserole dish and stir. Bake 1 hour in 350° oven.
Cream butter and sugar. Beat in egg and vanilla. Add flour and nuts. Roll in small balls and space on a greased cooking sheet. Put a cloth wrung out in ice water on the bottom of a glass and press cookie to shape. Bake in moderate oven (350 degrees) about 10 minutes.
Cook grits in boiling water and salt until done, about 5 minutes. Add oleo and garlic cheese. I use 1 cup ordinary cheese, chipped, and garlic powder to suit taste. Cover off heat and let cheese melt. I stir it until it melts. Put in casserole and top with cheese slices. Bake at 350° until cheese melts.
Heat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Cream shortening and sugar until fluffy in large mixer bowl. Blend in flour, soda, salt, baking powder, cinnamon, nutmeg and orange rinds. Stir in pecans. Pour into pans. Bake for 70 minutes or until wooden pick inserted in center comes out clean. Yield: 2 loaves.
Combine crushed pineapple and sugar in pan. Bring to a boil, stirring occasionally. Remove from heat and pour into bowl. Add jello, stirring until thoroughly mixed. Add buttermilk and pecans. Save a few for top and fold in Cool Whip. Use a 12 x 8 x 2-inch glass dish. Chill until firm and cut into squares.
Mix dry ingredients; set aside. In another bowl, beat eggs. Add oil and vanilla. Mix this into dry ingredients. Add nuts last. Bake at 350°.
Coat pheasant with flour seasoned with salt, pepper and paprika. Heat butter in skillet and brown birds on all sides. Slice garlic and add to meat along with olives, water and Worcestershire; cover tightly. Simmer 45 minutes. Turn pheasant; add wine. Cover and simmer 45 minutes longer or until tender. Serve hot with sauce. Serves 6.
Brown ground beef, drain fat. Add sliced onion. Season with chili powder, garlic salt and pepper. Add tomatoes, drained and broken up. Add zucchini and stir (may need additional salt and pepper). Cover and cook over medium heat until zucchini is tender. Remove from pan with a slotted spoon. Put in a baking dish. Cover with cheese and bake until melted (350°). Great with Salsa Brava hot sauce.
Combine butter, sugar, salt and cornstarch. Add milk and egg yolks. Cook until thickened. Cool slightly. Pour into baked pie shell. Beat egg whites until stiff. Beat in granulated sugar. Put on top of pie and brown.
Boil potatoes in the jackets in salted water until tender, but not falling apart. When cool enough to handle, peel, slice and layer in a buttered casserole with slivered bell pepper and pimentos.
Using electric mixer, beat together all ingredients until fluffy. Cover and chill. Serve with assorted fresh fruit. Yields 1 1/4 cups.
Mix first 6 ingredients and pour in baking dish. Sprinkle bread crumbs on top and bake at 350° for 1 hour. Serves 10 people.
Mix shortening and sugar. Add egg followed by applesauce, mix well. Stir in dry ingredients. Add remaining ingredients. Pour into a greased and floured 13 x 9 inch oblong pan. Bake at 350° for 45 - 50 minutes. Sprinkle powdered sugar on cooled cake or frost with a caramel, cream cheese, or white icing.
Melt margarine and chocolate. Add to other ingredients. Mix well so chocolate is well mixed. Cook in 9-inch pie shell for 40 minutes at 350°.
Preheat oven to 400°. Mash sweet potatoes. Combine potatoes with egg yolks, milk, sugar, melted butter, vanilla, allspice, nutmeg and salt. Mix well. Beat egg whites until stiff, but not dry. Fold into sweet potato mixture. Turn into pie shell. Bake for about 40 to 50 minutes. Pie is done when a knife inserted into center comes out clean.
Grate cheese and chop pimientos. Blend with other ingredients and heat until smooth, adding a little flour, if needed.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Spread chocolate chips and butterscotch chips evenly over crumb mixture. Top with remaining ingredients. Press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Cool; chill if desired. Cut into bars. Store, loosely covered, at room temperature.
Brown slowly hamburger, bacon and onion. Add ketchup, salt, brown sugar, vinegar, white sugar and dry mustard. Mix in kidney beans, drained lima beans and pork and beans. Bake at 350° for 1 hour. Can easily be made in crock-pot. Double or triple if needed.
Cook beef in skillet until brown. Add potatoes, tomatoes, corn and onion in layers; sprinkle with salt and pepper. Cover skillet; reduce temperature. Simmer for 1 hour.
Grease metal loaf pan. Stir gently. Leave lumpy. Pour into greased pan. Bake at 375° for 20 to 25 minutes. If baking in glass baking dish, bake at 350°.
Combine all ingredients to a smooth paste. Butter loaf pan. Bake at 300° for one hour.
Combine and beat together applesauce, apple juice, yams, butter, nutmeg and vanilla. Beat together eggs, baking powder and salt. Fold into apple mixture. Pour into a 2-quart casserole. Bake in a 350° oven for 1 1/2 hours or until done. Makes 6 to 8 servings.
Spray pan with cooking spray. In a 9 x 13 inch cake pan, cut 1 pkg. cookie dough into thin slices and line bottom of pan.
Brown chicken in butter. Remove chicken from pan. Brown sliced onions and mushrooms. Add soup and stir. Add wine and water. Stir thoroughly. Add thyme, salt and pepper. Replace chicken in mixture. Cover. Cook over low heat for 30 minutes to an hour. Serve over rice. Serves 4.
Wipe chicken pieces with a damp cloth, cheese, thyme, salt and onion powder. Dip chicken in buttermilk, then roll in crumb mixture. Place in lightly greased, shallow baking pan or on a greased cookie sheet and bake in 325° oven for about 1 hour, or until meat next to the bone is no longer pink. Serves 4 or 5.
Stir yeast, sugar and milk in a small bowl. Let stand for 10 minutes. In a separate medium bowl, mix flour, baking powder, salt and shortening. Blend ingredients together until mixed well. Pour in liquid and mix together until a large ball is formed. With small amount of flour on hands, pinch off smaller than golfball size of dough. Roll in hands until smooth. Lightly press each ball in a 9 x 9-inch square pan. Dab each roll with melted margarine. Cover and place in a warm area. Let rise 30 minutes or until rolls rise to top of pan (should take no longer than 45 minutes). Bake at 400° until until brown. Easy and delicious!
Mix together all ingredients except milk. Add hot milk. Bake in greased dish at 350° for 45 minutes.
Spread top with pie filling. Sprinkle brown sugar on top and cinnamon, if desired. Blend sour cream, egg and vanilla. Pour over top and bake at 350° for about 45 minutes or until golden brown.
Place 2 tablespoons butter in each of two 13 x 9-inch pans; heat at 425° until hot. Combine egg yolks, sugar and salt. Beat at high speed with electric mixer until thick and lemon colored. Gradually add milk and extract; fold in egg whites. Dip bread slices into egg mixture; place in hot pans. Bake at 425° for 10 minute; turn and bake 5 minutes or until golden brown. Serve immediately. Serves 4 to 6.
Mix all ingredients. Pour into hot greased skillet or greased muffin tins. Bake	in a 350° to 400° oven until light brown.
Mix 1 1/2 cups flour, shortening, 1/2 teaspoon salt and 3 tablespoons water together like pie crust. Put in a 9 x 13-inch pan. Mix together the rhubarb, 2 cups sugar, egg yolks, evaporated milk, 1 teaspoon vanilla and 4 tablespoons flour; pour over crust. Bake at 425° for 20 minutes, then at 375° for 45 minutes.
Cook the first 6 ingredients for 1 hour at low boil. Lower heat. Add the Velveeta, cornstarch and evaporated milk. Serve.
Cream together oleo and sugar until fluffy. Add egg. Beat well. Sift together flour, baking soda, salt and spices. Add to sugar mixture. Mix on low 1 minute. Blend in raisins and nuts. Blend in applesauce. Blend well. Pour into greased 9-inch loaf pans. Bake at 325° for 1 hour or until inserted knife comes out clean. Let cool 5 to 10 minutes. Remove from pans and wrap in terrycloth dish towel. This keeps bread moist. When cold, wrap in plastic wrap. Place inside plastic bag to keep fresh. Freezes well.
Grate cheese and blend with butter. Add flour and mix well. Add salt and pepper. Run through cookie press, using star shaped press. Form into rings and bake at 400° for 9 minutes.
Preheat oven to 400°. Arrange chicken in baking dish. Sprinkle lightly with pepper. Combine soup and cheese; spoon over chicken to cover all pieces. Bake, uncovered, for 30 minutes.
Cook carrots in boiling salted water until tender, about 15 minutes. Drain and pour into bowl. While carrots are cooking, blend remaining ingredients. Pour over warm carrots. Cover and marinate for 12 hours. Serve at room temperature. Serves 8. Goes with almost anything.
Place graham crackers close together on cookie sheet (one with sides). Put sugar and margarine in boiler; bring to a boil and boil only 2 minutes (stir frequently). Remove from heat; add nuts when bubbling stops. Stir and pour over crackers, spreading to cover crackers well. Place in preheated oven. Do not overcook. Allow to cool a few minutes before removing from pan.
Mix well the sugar, brown sugar, shortening, 1 egg, milk, vanilla and peanut butter. Fold in 2 well beaten eggs. Add flour, baking soda and salt to mixture. Shape dough into walnut size balls and roll in granulated sugar. Place on a lightly greased pan and bake at 375° for 10 to 12 minutes.
Butter 9 x 13-inch pan, then pour raw rice over bottom of pan. Place raw chicken rice. Pour mixture of soups and hot water over rice and chicken. Bake at 325° for 1 1/2 hours.
Combine ingredients and bake in oven about 30 minutes at 350° or until bubbly.
Trim excess fat from chicken. Place chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; set aside.
Mix half of melted butter with potatoes. Add remaining ingredients except cornflakes. Mix remaining butter with crushed cornflakes; use as topping. Bake 1-1/2 to 2 hours at 350°. Serves 10-12.
Melt butter and dip chicken breasts into butter. Roll chicken in crushed potato chips and place in a 9 x 13-inch casserole dish. Bake at 350° for 1 hour.
In large skillet, saute vegies in butter until crisp-tender. Add half and half and black pepper. Cook briefly until slightly reduced. Serve over pasta.
Wash and dry chicken. In a 10-inch skillet, heat the butter; add chicken and brown on both sides. Remove and sprinkle with salt and pepper (if chicken doesn't give off fat, you have have to add a little more butter). Arrange chicken in a heavy 4-quart casserole or Dutch oven. Remove all but 2 tablespoons fat from skillet. Mix in sauerkraut, onion and apples; place mixture on top of chicken. Cover tightly and bake in a 325° oven until chicken is tender, about 1 hour.
Spray a 3-quart saucepan with nonstick coating. Add ground turkey or chicken, onion and green pepper. Cook and stir over medium heat until meat is no longer pink and vegetables are tender. Drain. Stir in tomato sauce, mushrooms, tomato paste, seasoning, fennel seed, sugar, garlic salt, black pepper and if desired, add ground red pepper into meat mixture. Bring to boil; reduce heat. Cover and simmer 30 minutes.
Dissolve jello in boiling water. Add 1 1/4 cups of drained juice (use more pineapple than orange). Add all of the thawed orange juice. Chill until partially set. Fold in fruit. Pour into 9 x 13 inch pan and chill.
Heat two cups of milk in a large glass bowl in the microwave for 5 minutes. Meanwhile blend the remaining ingredients in a blender. Add to hot milk. Cook in microwave stirring every few minutes until thickened. Makes 10 servings.
In saucepan, boil cauliflower in water and salt. Drain and place in baking dish. Make sauce in skillet with margarine, milk, and flour. Cook until thickened. Pour over cauliflower in baking dish. Rub toast together over cauliflower with sauce and bake in 350° oven until golden brown.
Place all ingredients in large stockpot; bring to a boil over high heat. Then reduce and simmer 60 to 90 minutes until cabbage is tender and flavors have blended.
Mash bananas in a bowl. Add milk, honey and eggs. Stir quickly until frothy. Pour into glasses and drink. Makes 4 nogs.
Mix all ingredients thoroughly. Shape into 4 patties. Broil or grill 4 inches from heat for about 5 minutes on each side or until as done as desired. Calories per serving: 213.
Heat oven to 450°. Mix baking mix and squash. Gently smooth dough into ball on floured cloth covered board. Knead 5 times.
Combine first 6 ingredients and set aside. Mix together remaining ingredients; mix well. Add first 6 ingredients until well blended together. Bake at 350° for 55 to 60 minutes.
Cook and drain the spaghetti; break into quarters. Saute the onion and celery in margarine. Add the broth and cream cheese. Stir over low heat until the cream cheese melts. Add all remaining ingredients except Parmesan cheese. Mix lightly. Spoon into 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix first 3 ingredients with a whisk. Add remaining ingredients and mix with a spoon. Raisins, nuts, etc., can be added. Bake in a 5 x 8-inch pan at 350° for 30 minutes. Can be doubled. One-half cup of brown Sugar Twin can be substituted for a diabetic.
Mix flour and sugar. Bring margarine, oil and water to boil and pour over flour mixture. Beat thoroughly. Beat in eggs, vanilla, cinnamon, soda and buttermilk. Pour into a 10 x 15-inch greased pan. Bake 20 minutes at 350°.
Mix Cool Whip and Jello until not grainy. Add pineapple and cottage cheese. Whip until smooth. Fold in mandarin oranges.
Thicken sugar, salt, milk and flour over heat. Beat egg; add to corn. Pour thickened sauce over corn-egg mixture. Dot with butter as desired. Bake, uncovered, at 325° for about 45 minutes or until top begins to brown.
Drain and mash artichokes. Add mayonnaise, Parmesan cheese and garlic. Top with paprika. Bake in ovenproof dish for 20 minutes. Serve with crackers.
Dissolve jello in boiling water. Add ice cream and mix thoroughly. Add rest of ingredients one at time. Mix until evenly combined. Refrigerate.
Combine ingredients. Store in tightly covered jar. Serve as needed, using 1 rounded teaspoonful in a cup. Add boiling water.
Cream butter; add sugar, beaten egg yolks and vanilla. Stir together flour, baking powder and salt; add to first mixture alternately with water. Fold in stiffly beaten egg whites.
Mix together the flour and baking powder. Cream butter and gelatin. Beat in egg and vanilla. Gradually add flour mixture. Bake cookies on ungreased baking sheet at 400° for 8 minutes.
Preheat oven to 350°. In large mixer bowl, beat margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in jam and preserves. Stir together dry ingredients; add alternately with buttermilk to jam mixture. Turn into 3 well-greased wax paper lined 9-inch layer cake pans. Bake for 40 minutes, or until toothpick inserted comes out clean. Cool 5 minutes; remove from pans. Cool completely. Frost with Maple Frosting; garnish with nuts, if desired.
Cook ground beef; drain. Cook noodles. Mix beans and ground beef together. Layer alternately in casserole dish: beef, beans mixture, noodles and cheese. Layer again. Bake in oven at 325° for 30 minutes.
Sprinkle yeast into warm water; stir until dissolved. Warm buttermilk. Pour into large bowl. Add 3 tablespoons sugar; let cool. Stir in yeast, shortening, egg and half of the flour. Beat until smooth, then add more flour until dough begins to clean sides of bowl.
Dissolve jello in 9 cups of boiling water. Mix sugar and 4 cups of cold water together. Add to jello mixture and then add pineapple juice and lemon juice to jello mixture., Mix well and freeze.
Cream butter, sugar and shortening until light and fluffy. Add eggs which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased and floured 10-inch tube pan and bake at 320° for 1 1/2 hours. Add glaze, if desired, or cool in pan about 10 minutes before turning out on rack to cool.
Pour water over brans; let stand. In a large bowl, cream the shortening, sugar and eggs. Stir in bran mixture, baking powder, soda, salt and buttermilk. Add flour, mixing lightly. Fill greased muffin tins 1/2 to 2/3 full. Bake in preheated oven at 425° for 15 minutes. Batter keeps 6 weeks in refrigerator.
Place broken bread in bottom of buttered casserole. Spread cubed ham and cheese over bread. Pour egg-milk mixture over all and bake 1 hour in 300° oven.
Preheat oven to 350°. Sliced peeled potato in half length-wise. Take each half and slice into long strips or wedges, making about 4-5 pieces from each half. Dip each potato wedge in egg white and then roll in crushed corn flakes. Place wedges on a baking sheet sprayed with non-stick cooking spray. Sprinkle with seasoned salt and spray potatoes lightly with butter flavored non-stick cooking spray. Bake for 35-40 minutes. Yield: 2 servings.
Cream butter and sugar. Add vanilla and salt. Blend flour with butter and sugar mixture, a little at a time. Form balls about 1 inch in diameter. Place on greased cookie sheet, about an inch apart. Bake 9 to 11 minutes in 400° oven. Watch closely as they brown suddenly. Roll in powdered sugar while hot.
Blend all ingredients together and refrigerate. Pour over cucumbers about 1/2 hour before serving. Salt cucumbers and refrigerate. Pour off water.
Mix ingredients. Place loaf in an oiled loaf pan. Bake in moderate oven at 350° until brown and firm. Yield: 5 servings. Carbohydrate 21 g, protein 30 g, fat 10 g, calories 294. One serving = 3 1/2 meat low-fat exchange, 1 bread starch exchange, 1 vegetable exchange.
Brown the sausage and ground round in a large frying pan over medium heat and drain off the grease. Add the cheese, tomatoes and salt and pepper. Cook over low heat, stirring, until the cheese has melted and the liquid from the tomatoes has cooked away, about 15 minutes. If you want to make this dip a bit more elaborate, add a total of 1 cup sauteed onion, green pepper or fresh tomatoes. Serve hot with tortilla chips.
Mix cottage cheese with jello well. Add Cool Whip (30 minutes soft). Mix well. Add pineapple and pecans; mix together.
Melt margarine in Corning Ware dish. Mix milk, flour and sugar with melted margarine. Add peaches to mixture. Bake 40 minutes at 325° or until browned.
Grease 9-inch spring pan (leaving 1-inch at the top). Dust with graham cracker crumbs.
Combine all ingredients. Place in greased baking dish. Bake 1 hour at 325°.
Rinse and drain the spinach. Arrange on serving plates and top with strawberries and walnuts. Serve with lemon dressing and walnuts.
Mix sugar, eggs, cinnamon, salt, vanilla, baking powder and baking soda, mixing well. Alternately add flour and zucchini. Blend well. Fold in optional chopped walnuts. Pour in greased and floured bread pans. Bake at 350° for 60 minutes.
Mix soup, sour cream and chicken. Pour into casserole dish. Crush crackers and sprinkle over chicken. Melt butter and pour over crackers. Sprinkle poppy seed over crackers. Bake at 350° for 30 to 40 minutes or until bubbly.
Mix sugars and milk in heavy buttered saucepan. Bring to a rolling boil. Cook for 1 minute. Remove from heat. Add peanut butter, marshmallow and vanilla. Stir until well mixed. Pour into buttered 13 x 9-inch pan (thick).
Brown hamburger and onion. Add the rest of the ingredients. Simmer 1/2 hour. Serve on buns.
Brown beef with onion; drain fat. Add soup, water and noodles; blend well. Cover and bring to boiling; reduce heat. Simmer about 20 minutes, stirring occasionally. Add salt and pepper and 1/2 cheese. Blend well. Pour into greased 2-quart casserole. Bake uncovered at 350° for 45 minutes or until heated through.
Make cream sauce with butter, flour, milk and asparagus juice. Add grated cheese. Season with salt and Tabasco. Alternate layers of asparagus, sliced eggs, pimento and sauce. Again layer. Top with buttered crumbs. Bake at 350° until hot, about 20 minutes. Serves 10.
Lightly salt and flour chicken fingers. Saute them in butter in a large pan until the chicken turns white. Warm the liqueur and flame it over the chicken. Add the chicken bouillon, garlic powder, pepper, mushrooms and bring to a boil. Cook over moderate heat until liquid is reduced to half the original amount. Add heavy cream; heat through but do not boil. Check seasoning. Serve over rice, garnished with parsley. Must serve immediately.
Melt butter in 9 x 9 inch square pan. In layers, add canned fruit. Mix together flour, sugar, and milk. Pour over canned fruit and bake on 425 degrees for 30 minutes.
Mix flour, sugar and salt. Mix milk and oil well. Pour in flour. Mix until flour is damp. Shape in pie pan.
Blend cream cheese with boiling water. Prepare pie filling according to directions, except add cheese mixture for cold water. Pour immediately into a baked graham cracker crust and top with graham cracker crumbs. Refrigerate until firm.
In 9 x 13 pan, layer peppers. Spread cheese. Beat eggs and spread on top. Heat at 350° until hot. Serve warm with crackers.
Saute onion in oleo. Add other ingredients and cook in oven for 25 minutes at 350°.
Mix ingredients in a large bowl. Use electric mixer to mix; chill first if possible. Pour in 4-quart freezer, then add sweet milk, if not full, to line in freezer. Stir, then ready to freeze.
Brown sausage; drain. Cube bread in a 13-inch glass baking pan, greased. Then layer sausage, then cheese. Mix eggs and milk; pour over sausage mixture. Mix soup with milk and pour over mixture. Bake 40 to 50 minutes at 350° or until light brown and bubbly.