HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. If using a mixer, fold in raisins. Bake at 375° for 1 hour. Check at 50 minutes. Use a well-greased loaf pan. Great for St. Patrick's Day.
Prepare peppers. Cook in salted water 5 minutes; drain. Sprinkle lightly with salt. Have rice prepared. Combine rice with tuna, celery, onions and pimento. Blend in mayonnaise, salt and pepper. Toss together with other ingredients. Spoon mixture into green pepper halves. Sprinkle with crushed potato chips. Place in baking dish. Put about 1/3 cup water in baking dish. Bake at 350° for about 35 to 45 minutes.
Mix first 4 ingredients all together and add egg and coconut flavor. Mix and make into balls the size of a walnut. Grease cookie sheet and space on sheet enough for cookies to spread. Bake at 350° for 9 to 10 minutes.
Combine all ingredients, except Parmesan cheese; mix well. Form mixture into 1-inch balls and place in a lightly greased baking pan. Bake at 350° for 20 to 25 minutes or until looks done, turning occasionally. Roll each meatball in Parmesan cheese. Serve warm. Yields about 2 1/2 dozen.
Boil spaghetti noodles in chicken broth (don't drain). Saute onion and celery in margarine. Mix chicken and celery mixture with the three cans of soup, the mushrooms, the cheese and the noodles. Put into 13 x 9-inch pan. Top with more Mozzarella cheese. Bake at 375° until cheese is melted and spaghetti bubbles.
Blend milk, eggs, sugar and vanilla in mixer; pour into dish. Add Grape-Nuts, nutmeg and butter. Bake at 350° for 1 hour to 1 1/4 hours, until knife comes out clean with testing.
Cook ketchup, pork broth, vinegar, mustard and apple jelly about 30 minutes. Add diced or sliced pork.
Mix hamburger, onion, egg, ketchup, oats, salt and pepper. Make into hamburger patties. Fold in cheese. Slice and make into balls. Bake until brown in 350° oven.
Stir altogether the peas, cream of mushroom soup, pimento, chopped onion and water chestnuts. Grate cheese on top after putting in a casserole dish. Crush Ritz crackers on top and pour 1 stick melted margarine over that. Bake at 325° for 45 minutes.
Mix the first 10 ingredients and pour in sheet pan. Bake 30 to 35 minutes at 350°. Remove from oven. Spread the Marshmallow Creme over cake while hot. Mix the powdered sugar, milk, butter, cocoa and vanilla and spread over cake and marshmallow after cake is completely cool.
Combine all ingredients except muffin mix. Stir in muffin mix. Pour batter into a greased 9 x 13-inch baking dish. Bake at 400° for 25 to 30 minutes. Serves 8 to 12.
Heat oven to 350°. Arrange zucchini in 8 x 8 x 2-inch baking dish. Top with chicken. Mix soup and milk, spread over chicken. Mix Bisquick, cheese and egg until crumbly. Sprinkle over soup mixture. Sprinkle with parsley, drizzle with margarine. Bake until golden brown, about 25 to 30 minutes.
Cream butter and sugar. Add egg, molasses, flour, baking soda, cinnamon, ginger, cloves and salt. Blend until smooth dough forms. Stir in semi-sweet chocolate pieces. Shape into 1-inch balls. Roll in sugar. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all ingredients, except cheese. Pour half of mixture in pan. Sprinkle with cheese over that, then add the rest of batter. Bake at 375° for 45 minutes.
Mix well. Make in small balls. Take fork and flatten. Bake at 350° for 15 minutes.
Bake pie shell for 8 minutes at 350°. In large skillet, saute pepper and onion in small amount of oil. Add meat and cook until brown. Pour off fat; add cheese and stir until melted. Remove from heat and stir in eggs and tomato sauce. Turn into pie shell and bake 25 minutes. Remove from oven; arrange additional cheese slices and onion rings on top. Bake 2 minutes longer.
Combine carrots, rum and water in a saucepan. Bring to a boil, reduce heat and simmer 10 to 12 minutes or until carrots are crisp-tender. Add remaining ingredients; toss gently until butter melts.
Combine gelatin and boiling water. Stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg whites. Fold in oranges, apples and pecans. Cover and refrigerate until firm.
Brown beef and drain. Combine beef and other ingredients. Place in a large greased casserole dish. Bake, covered, at 350° for 1 1/2 hours. Stir once midway.
In a large mixing bowl, combine flour, brown sugar, baking powder, ginger and baking soda. In another large mixing bowl, stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in an ungreased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Frost with Citrus Cream Cheese Frosting. Store, covered, in refrigerator. Makes 36 bars.
While cake is hot, punch holes in it with the end of a wooden spoon. Pour the Hot Caramel Icing on the cake and let it run down in the holes. You can leave it in the pan or put it on a cake serving dish. Serve while hot.
Chill for at least 1 hour. Can add about 1/2 can (large) stewed tomatoes.
Put in roaster, cover and bake at 275° for 3 1/2 hours. Do not peek! Great with hot biscuits.
Brown stew beef in Dutch oven. Add salt, tomato soup and water. Cover tightly and cook slowly for 1 1/2 hours. Add carrots, potatoes and onion and cook another 30 minutes. If too thick, add some water. May also be cooked in a crock-pot by adding all ingredients and cook on slow for 8 hours.
Place breasts in 9 x 13-inch dish; top each piece with 1/2 cheese slice. Thin soup with 1/2 cup water and pour over chicken. Mix stuffing and melted butter. Sprinkle over chicken. Bake for 1 1/2 hours at 325°, covered with foil. Then push dressing into mixture and bake 1/2 hour, uncovered, to brown. Serves 6 to 8.
Pound cutlets until thin or get thin sliced cutlets; combine crushed garlic and 1/2 stick margarine. Spread each chicken breast with garlic mixture and place one slice turkey pastrami. Tuck in sides and roll up. Melt one stick margarine; roll chicken in melted margarine and roll in seasoned bread crumbs. Place in shallow baking dish and bake 40 to 45 minutes at 350°.
Heat oil. Saute onion and garlic until onion is transparent. Add clams with juice. Simmer 10 minutes. Add pepper flakes, parsley and Parmesan cheese. Mix well and simmer 1 minute. Serve with favorite pasta.
Mix all of the ingredients together except the last two. Place in a pan. Spread out. On top, spread evenly with 1 cup of crushed corn flakes mixed with 1/4 cup of melted butter. Bake at 350° for about 1 hour or until the potatoes are done.
Prepare the first 5 ingredients for salad. Place bacon and garlic in skillet. Cook until bacon is crisp; remove garlic. Crumble bacon over greens. Add to fat in pan the remaining ingredients. Heat to boiling; pour over salad ingredients and toss well. Add more salt and pepper if desired. Add toasted cubes of bread (croutons) and mix lightly. Serve at once. Serves 6.
Brown chicken in oil in large pot. Remove chicken and cook onions for 5 minutes. Add flour, stirring, until flour is browned. Add ham, chicken and tomatoes. Cover and simmer for 20 minutes. Add chicken broth, rice, green pepper and seasonings. Cover and cook for 20 minutes. Do not stir. Add shrimp and simmer until hot.
Mix 1/2 stick of melted margarine with corn flakes; set aside. Mix rest of ingredients and pour into a 9 x 13-inch pan. Top with corn flake mixture. Bake at 375° for 1 1/4 hours.
Mix together flour and sugar. Bring to a rapid boil the butter, oil, water and cocoa. Pour over flour mixture and blend well. Stir in eggs, vanilla, cinnamon, soda and buttermilk. Pour batter into ungreased cookie sheet with narrow rim. Bake at 400° for 20 minutes.
Dressing: Combine minced garlic, lemon juice, anchovy paste, salt and pepper. Coddle egg. Add to mixture and whisk. Slowly add oil and whisk until smooth.
Combine broccoli, cauliflower, carrots, mushrooms, artichoke hearts, olives and green onions. Toss with salad dressing. Cover and chill several hours. Just before serving, add avocados and tomatoes.
Mix all ingredients together. Remember, do not drain pineapple juice. Refrigerate until ready to serve. Serves 5.
Cut marshmallows into quarters. Drain pineapple and cherries. Cut into small pieces. Chop nuts. Mix marshmallows, fruit, nuts and add lemon juice.
Cut approximately 1 1/2-inches off top of watermelon and save. Spoon out meat of melon. Remove seed and cut into bite-size pieces. Cut all other fruit in bite-size pieces. Mix all fruit in bowl. Add Fruit-Fresh as directed. Apply Fruit-Fresh to inside of melon. Fill melon bowl with fruit and pin down top with toothpicks. Chill and serve. Mix and match any fruit you would like. This one's easy.
Preheat oven to 450°. In bowl, place crumbs, butter and 2 tablespoons of sugar (from the 1 cup). Blend well. Reserve 2 tablespoons of crumbs for garnish. Press remaining mixture on bottom and sides of a greased 9-inch spring-form pan. Chill in freezer.
Thoroughly cream shortening, sugar and vanilla. Add egg and beat until light and fluffy. Stir in milk. Sift together dry ingredients and blend into creamed mixture. Divide dough in half and chill for 1 hour.
Brown meat with onion. Add mustard, vinegar and chili sauce. Heat to boil. Serve on buns.
Combine all ingredients in a large saucepan. Cover. Cook 5 minutes. Uncover and cook 10 to 15 minutes until carrots are crisp and tender. Yields 10 servings.
Saute onions and green chilies in oil. Add everything else but cheese and tortillas. Make layers of tortillas, chicken and cheese. Bake in 350° oven for 45 minutes. Large casserole.
Cook onion slowly until light brown in nonstick frypan. Add chopped spinach; if frozen, cook a few minutes. Add bread; squeeze and crumble. Beat eggs slightly. Add to mixture with cheese. Cook in a well-oiled frypan slowly (as for scrambled eggs). When dry, put mixture in a nonstick frypan and cook on top of stove slowly. When a brown crust forms, turn over and cook other side. (Place a plate on pie and turn mixture over. Slowly put back in pan to cook other side.)
Divide dough in half. Roll dough into rectangle to about 1/2-inch thickness. Melt 1 stick margarine in a 9 x 13-inch pan. Pour over dough, leaving some in pan. Spread generous amount of brown sugar on top of dough. Sprinkle on cinnamon. Roll up into jelly roll. Slice into 1-inch rolls and place into pan. Let rise in warm place until doubles in bulk. Bake at 400° until brown. Make glaze of 1 cup powdered sugar and milk. Drizzle on hot rolls.
Saute steak, pepper and onion in the margarine. Add mushroom soup, 1/2 can water, mushrooms and pimentos. Bring to boil, then cover and simmer for 45 minutes to 1 hour. Serve over hot rice.
Cream softened cream cheese with can of drained tuna. Add finely chopped onion and hot sauce. Mix together. Chill 1 hour. Serve with crackers.
Mix together first 3 ingredients until crumbly. Save 1 cup for topping. Add egg, milk and soda. Mix well. Pour into greased 9 x 12-inch baking dish/pan. Add walnuts and Heath bar candy pieces to topping mix. Sprinkle on top and bake at 350° approximately 45 minutes to 1 hour or until done. Do not overbake!
Combine first 8 ingredients in a medium bowl; mix until smooth. Pour filling into unbaked shell. Bake at 325° for 40 to 45 minutes or until center is set. Cool at least 1 hour before cutting.
Cook chicken breasts until done. Reserve broth. Shred chicken breasts and put back in broth. Add remaining ingredients and simmer for 2 to 3 hours. (The longer it cooks, the better it is.) Serves 4 or more. Start temperature at high and then lower to low heat. Cooking time is 3 hours (slow).
Put yeast in warm water; add slightly beaten eggs, 1/2 cup Crisco, sugar, salt and cooled milk. Sift 3 cups flour and stir. Sift more flour to make a stiff dough. Turn out on floured board and knead about 2 minutes. Knead in enough flour until it isn't sticky. Let rise until double. Roll out dough on floured board 1/2-inch thick. Melt 1/2 stick butter and put on rolled out dough. Sprinkle cinnamon and sugar on top of this. Roll up and cut rolls out 3/4-inch thick and put in greased pans. Let rise until double. Bake at 350° for 20 minutes. Frost with icing.
Cream together margarine, eggs and vanilla. Sift flour. Add alternately with water. Beat well. Drain and rinse kraut. Fold into batter. Grease and flour pan. Bake at 350° for 30 minutes. Test at 25 minutes. Don't overbake.
Mix together. Put in casserole. Bake at 350° for 30 minutes.
Cook egg, butter, sugar, vanilla, nuts, and dates slowly until bubbly. When cool, stir in Rice Krispies. Mix well. Roll into bite-size balls and then roll into coconut.
Add oil to boiling water. Cook macaroni according to package directions. Drain and return to pan. Add butter, cheese and milk (enough so it's not dry). Simmer about 5 minutes.
Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping. Makes 8 servings.
Place carrots, onion and green pepper in bowl with lid. Mix remaining ingredients together and pour over vegetables. Marinate overnight in refrigerator.
Cream margarine and sugar. Add eggs and beat well. Add vanilla. Sift flour, soda and salt together. Add alternately with buttermilk. Fold in nuts. Bake at 350° in well greased muffin pans. Bake for 18 to 20 minutes.
Butter the bottom of an 8 x 8-inch baking dish. Place peaches in the bottom of the dish. Trim brown edges from bread; slice bread in 4 even strips. Place strips on top of peaches. Combine margarine, sugar, egg and flour; pour over top of bread and peaches. Bake for 30 to 45 minutes until brown at 350°. Serves 4 to 6.
Mix all ingredients. Pat into thin cakes and fry in hot grease until brown on both sides.
Place chicken between 2 sheets of wax paper. With meat mallet, pound to 1/8-inch thick. In medium bowl, combine flour and dash each of salt and pepper. Add chicken; toss to coat. In a 10-inch skillet, heat butter and oil over medium heat. Add chicken. Cook 1 to 2 minutes on each side until cooked and browned. Preheat broiler. Place chicken on rack of broiler pan. Top with ham, then cheese. Broil 2 minutes or until cheese melts.
Combine first 3 ingredients in a heavy saucepan; gradually add milks, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, continuously stirring 1 minute. Remove from heat; stir in butter and next 2 ingredients. Spoon mixture into pastry shell.
In a large bowl, combine confectioners sugar, cracker crumbs, peanut butter and butter. Stir until well blended. Line a 9 x 13-inch baking pan with a double layer of aluminum foil, extending foil over ends of pan. Grease foil. Press mixture into pan.
Add all ingredients except beets. Bring to a hard boil. Add beets. Boil hard 5 minutes. Fill hot jars and seal.
Mix sausage, bread crumbs and eggs. Form into walnut size balls. Saute in frying pan. Mix remaining ingredients and pour over sausage balls. Put in chafing dish to reheat for 20 minutes in 350° oven. Can be frozen.
Dissolve Jell-O in water. Add juice of pineapple and let jell until partially set. Whip in Miracle Whip. Add remaining ingredients. Pour in mold and refrigerate until set.
Put the roast in a conventional oven at 350° for 2 hours. Potatoes take 1 hour, carrots and onions need 1/2 hour. (Use a roaster to accommodate everything.) When this pot roast is done cooking, remove from roaster onto large serving plate, then enjoy. Should serve 3 to 5 people.
Brown beef. Add onions, salt and pepper. Combine rice, chili powder, tomato sauce, cream of chicken soup and half of the cheese and water. Mix well. Add browned beef. Put in baking dish. Top with remaining cheese. Sprinkle top with paprika. Bake at 375° for 20 minutes.
Prepare peppers by cutting off tops and removing core and seeds. Cook in lightly salted water for 5 minutes. Sprinkle the insides with salt. Mix the beef with the pepper, onion, soup, rice, crumbs, oregano and salt. Blend thoroughly and spoon lightly into the peppers. To the remaining 1/2 cup of soup, add 1/2 cup of water and Worcestershire sauce. Blend this together and pour over the peppers. Cover and bake at 350° for 45 to 50 minutes. Put the halved slices of cheese on the peppers and return to the oven until the cheese melts.
Place in fridge for 2 or 3 hours or overnight and keeps for several days.
Bring first 3 ingredients to a boil. Remove from heat and add flour. Stir into ball. Roll into thickness of 1/4 inch when cool enough to handle. Cut in pieces. Freeze on cookie sheet. After frozen place in plastic bag.
Mix yogurt and Cool Whip with spoon until fluffy. Add dry jello. Continue to mix to taste. Serve with fresh fruit.
Mix all ingredients, roll into small balls and place on cookie sheet. Bake at 400 degrees for 10 minutes; immediately roll in powdered sugar. Let cool. Roll in powdered sugar one more time.
Cook hamburg, onion and pepper. Drain fat. Add tomatoes, water, salt, pepper, sugar, rice and bay leaf until rice is cooked.
Combine all ingredients and stir well. Microwave on High for approximately 15 minutes in a large cooking dish, rotating every 5 minutes.
Cream butter and sugar. Beat in the egg yolk. Stir in flour and pecans. Press 3/4 dough in a 9 x 13-inch baking pan. Spread preserves on the top. Crumble the remaining dough on top (the dough shouldn't completely cover the preserves). Bake at 350° for 20 to 25 minutes. Makes about 24 (2 x 2 inch) squares.
Layer on large round plate: bean dip; avocados mashed with lemon juice; sour cream mixed with taco seasoning; tomatoes; green onions; black olives and shredded cheese. Chill for 2 hours. Serve with nacho Doritos.
Melt butter in medium saucepan. Remove from heat. Add cocoa, sugar, eggs, flour, vanilla and nuts. Beat well. Pour into well-greased 9-inch pie pan. Bake at 350° for 15 to 20 minutes. Serve with ice cream or Cool Whip.
Cut chicken into 1/4-inch pieces. Use white meat (no skins). Fry in a pan until done. Add some barbecue sauce over the chicken until heated. Serve just like that!
Scrub potatoes; do not peel. Cook in boiling salted water for 10 minutes; drain. Melt butter in a saucepan, large enough to hold potatoes. Add the herbs, garlic and shallots. Add the partially-cooked potatoes and shake the pan to coat them with the herb mixture. Sprinkle lightly with salt, cover and cook over medium heat, shaking pan occasionally so potatoes won't stick, about 20 minutes more. Serve hot with ground pepper. Serves 6 to 8 people.
Brown ground beef; add taco seasoning and set aside to cool. Mix all remaining ingredients. Add meat and toss lightly. Pour on Catalina dressing.
Grease baking dish. Melt butter and toss crumbs with it. Layer ingredients in baking dish as follows: 1/3 butter crumbs, 1/2 oysters, dash salt, pepper, parsley, 1/3 butter crumbs, 1/2 oysters, 1/3 butter crumbs, dash salt, pepper and parsley. Pour milk over top; bake at 350° for 30 minutes.
Brown onions and celery in butter. Add soup, water, Cheez Whiz and salt. Stir until blended and Cheez Whiz is melted. Put rice and broccoli in buttered casserole dish. Pour heated mixture over rice and broccoli, then stir until mixed. Bake in 350° oven, uncovered, for 20 minutes.
Cream the shortening and sugar. Add molasses and egg; beat well. Add the next five ingredients. Mix all together. Chill. Form in 1-inch balls, roll in granulated sugar and place on greased cookie sheets. Bake in a 375° oven for 8 to 10 minutes.
Add rice to boiling water and cover; simmer until all water is gone (approximately 30 minutes). During waiting period, beat eggs with sugar and add condensed milk and vanilla; beat well. Add mixture to rice. Turn burner up. When rice starts to boil, stir and turn down. Simmer, uncovered, for 35 to 40 minutes.
Heat oven to 350°. Place cooked macaroni, cheese, pepper and tomatoes in alternating layers in a buttered, oblong or Corning Ware dish, ending with a layer of cheese on top. Pour 1 cup milk and 1 cup juice from the tomatoes over the top. Sprinkle with paprika over entire top. Serve right from baking dish. Makes 6 to 8 servings.
Layer in large pie plate, combining sour cream and dried seasoning. Serve with tortilla chips.
Combine all ingredients. Pour into casserole dish. Mix together 1 stick melted oleo and 2 cups corn flakes. Put on top of chicken mixture. Bake at 350° for 30 minutes.
Combine ingredients. Bake in 9 x 13 x 2-inch pan at 350° for about 20 minutes.
Combine pasta shells, ham, cheese and celery in salad bowl. In blender, combine oil, yogurt, green onions, lemon juice, corn syrup, mustard, tarragon, salt and pepper. Pour over salad. Marinate one hour.
Combine all ingredients well. Grease dish with 1 pound margarine. Sprinkle parsley flakes generously around inside. Put mix into bowl. Cover and refrigerate several hours. Turn out onto platter ring with firm crackers to serve.
Cream sugar and shortening. Mix all of the ingredients. Bake at 375° for 12 minutes on greased cookie sheets.
Mix raspberries and sugar together. Pour over berries. Stir gently. Let stand 10 minutes. Put berry mixture in crust. Top with 1 1/2 teaspoons butter pats. Vent top crust. Bake at 425° for 35 to 45 minutes. Great topped with vanilla ice cream.
Rinse broccoli. Cut or break up into small trees. Mix all remaining ingredients (except bacon) listed. Sprinkle with bacon for topping.
Beat eggs slightly. Add fruit cocktail with juice. Sift together flour, sugar and baking soda. Add to fruit mixture. Blend and pour into 10 x 10-inch greased pan. Sprinkle with brown sugar and nuts. Bake at 350° for 40 minutes.
Method 1: Slice London Broil steak thinly. Marinate 1 to 2 hours. Panfry in small amount of butter. Add enough marinade to cover and heat until warm.
Saute onions, celery and mushrooms in butter until onions are transparent. Mix together with the soup and mayonnaise and add the rest of the ingredients. Place in a buttered casserole dish. Cover with buttered crackers and potato chips and sprinkle cheese and paprika over top. Bake at 350° until brown and bubbly. Serves 6.
Combine brown sugar, granulated sugar and water in a medium size saucepan. Bring to boiling, stirring constantly. Lower heat. Simmer 5 minutes.
Sprinkle bacon, cheese and onion in greased 10-inch pie plate. Beat remaining ingredients until smooth, 1 minute. Pour into plate. Bake for approximately 30 minutes at 400°. Let stand 5 minutes. Serves 6 to 8.
Combine yeast and 1 3/4 cups of flour. Combine water, sugar and salt and add to yeast mixture. Beat with electric mixer. Stir in remaining flour by hand. Turn on floured board and knead 5 to 8 minutes. Cut into 12 portions and shape into balls; put hole in the middle. Cover and let rise 20 minutes. Boil 1 gallon of water with 1 tablespoon of sugar. Simmer 7 minutes; drain. Place on baking sheet and bake at 375° for 30 to 35 minutes.
Mix dry pudding with crushed pineapple (and juice) for 1 to 2 minutes. Add Cool Whip, nuts and marshmallows. Mix and pour in serving bowl. Delicious.
Line a 9-inch pie shell with pastry and chill. Combine ingredients and beat until smooth. Pour into shell and bake at 425° for 15 minutes. Reduce to 350° and bake 35 minutes.
In medium bowl, combine margarine, brown, sugar, vanilla and eggs. Mix well by hand. Add remaining ingredients and mix well. Pour batter into a greased 13 x 9-inch pan and spread evenly. Sprinkle top with chocolate chips. Bake in 350° oven for about 20 to 25 minutes. Cut into bars after letting cool slightly.
Pull apart biscuits. Place 1 smoked oyster on biscuit. Roll. Bake at 375° until brown.