HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel onions; cut in half crosswise.	Put in buttered casserole.	Mix rest of ingredients; pour over onions. Cover with foil.	Bake at 350°	for 1 hour or until, beating occasionally. Time of preparation: 1 hour. Serves 10 to 12.
About 2 hours before serving, or early in day, preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl, mix first 7 ingredients. With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs. Stir in bananas, undiluted apple juice concentrate, egg substitute, walnuts and vanilla just until flour is moistened. Spoon batter into pan.
In a mixing bowl, combine the first 10 ingredients. Shape into 18 meatballs. Heat oil in skillet. Brown and remove meatballs. Drain fat. Spoon sauerkraut into skillet. Top with meatballs. Cover and simmer 15 to 20 minutes or until done. Add water if needed. Sprinkle with parsley.
Put bread crumbs in bottom of 9 x 13-inch pan. Layer vegetables to cover all over bread crumbs. Pour soup, mixed with enough milk to make it pourable, over vegetables. Sprinkle cheese over the whole top. Bake at 325° for 35 to 45 minutes.
Mix together and store in a tight canister. Use 2 teaspoons to each cup of boiling water. Apple juice may be used instead of water. Will keep for a long period if tightly sealed.
Cream butter in a large bowl; add sugar. Beat until light and fluffy. Beat in egg, lemon peel, vanilla until blended well. Beat in water, few drops at a time, only until dough starts to come away from sides. Shape dough into large flat disc. Wrap in plastic wrap and refrigerate 2 to 3 hours. Preheat oven to 350°. Roll dough on lightly floured surface. Cut with cookie cutter; place on butter cookie sheet. Bake 10 to 12 minutes or until brown.
Beat eggs. Add sugar, mixed with flour. Melt margarine in quart casserole. Add milk, corn, salt, pepper and melted margarine to egg mixture. Pour in casserole and bake at 375° for 45 minutes or until set.
Mix dry ingredients. Add egg and milk. Hold finger over bottom of funnel; fill funnel with mix. Drop into 1 inch of oil heated to 375°. Fry until golden brown, turning once. Remove and drain on paper towels, then sprinkle with powdered sugar.
Saute onion, celery and garlic in butter or margarine until tender. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. (At this point, may refrigerate or freeze.) Add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork. Serve with crusty bread and salad.
Dissolve gelatin and candies in boiling water. Stir in applesauce, lemon juice and salt. Chill until partially set. Stir in nuts. Pour into an 8 x 8 x 2-inch pan.
Combine first 5 ingredients. Add sifted biscuit mix. Stir in marmalade and pecans. Grease muffin pans; fill 2/3 full. Bake at 425° for 10 minutes or until brown. Use small muffin tins.
Stir jello and boiling water. Cool until syrupy. Blend in remaining ingredients. Place in 9 x 9-inch glass pan. Can be doubled in 9 x 13-inch pan.
Follow directions on the box of oatmeal. When it is done, take oatmeal off heat; add Jell-O (any flavor) and sugar to taste. Add fruit if you like.
Combine orange juice, milk, egg, salad oil and orange peel. Add pancake mix, stirring to remove most of the lumps. Bake on greased hot griddle. Turn when bubbles on surface break, flip only once. Makes 12 to 14 (4-inch) pancakes. Serve with Whipped Orange Butter or warm maple syrup.
Simmer pork, beef, water, onion, salt and pepper for 1 1/2 hours. Let cool; skim off fat. Add enough bread to hold meat mixture together. Add spices and applesauce; mix well. Divide into 2 unbaked pie crusts; add top crusts. Poke top and bake at 425° for 15 minutes. May freeze baked pies. Wrap well. Heat thoroughly before serving.
Clean by washing escarole and romaine and sprigs of dill or coriander. Tear and make large salad. Add thinly sliced red onion. Only add mandarin oranges, sunflower seeds and vinegar. Add oil just before serving. It is a refreshing salad. Enough for 8 people.
Measure flour, wheat germ, baking soda and salt into large bowl; stir to blend. In bowl of food processor, combine the eggs, bananas, honey, vegetable oil, lemon juice and vanilla until well blended. Pour over flour mixture; add walnuts. Stir with rubber spatula just until blended. Pour into a greased and floured 8 x 5 x 3-inch loaf pan. Bake at 350° until sides pull away from pan and pick inserted into center comes out clean, 45 to 55 minutes. Cool before removing from pan.
Mix cream cheese, sour cream and chopped onion together with electric mixer until spreadable. Spread in bottom of 9 x 13 x 2-inch pan; chill until set. Pour salsa on top. Chop lettuce very fine and spread on top, then chop tomato into small pieces and spread on top. Then sprinkle on cheese, then black olives. Chill. Serve with taco chips.
Preheat oven to 375°. Unroll crescent roll dough on an ungreased baking sheet. Pinch perforated edges together to make 1 solid sheet of dough. Spread mustard on dough. Arrange ham on mustard, then sprinkle with Cheddar cheese. Bring long edges up over the filling and pinch ends to seal the center seam. Brush with beaten egg and top with sesame seeds and caraway seeds. Bake until bread is golden brown, 14 to 20 minutes. Remove from oven and cool on a wire rack for 1 minute. Cut bread diagonally into 6 sandwiches or 12 appetizers to serve.
Thaw frozen bread dough in refrigerator overnight. Melt margarine. Add milk, cinnamon, brown sugar and pudding. Heat until hot, stirring occasionally. Put pecans on bottom of buttered 9 x 13-inch cake pan. Cut first loaf of bread into 1-inch pieces and put in pan (should be about 12 pieces). Pour mixture over 1st loaf. Then cut 2nd loaf and put over mixture. Let rise 2 1/2 to 3 hours. Bake at 350° for 30 minutes. Immediately flip Sticky Buns out of pan onto aluminum foil.
Mix jello and boiling water. Add jellied cranberries and thawed strawberries. Add cream cheese balls after jello is in mold.
Let cheese stand at room temperature until soft. Cream margarine; add cheese. Mix in flour, pepper and salt. Stuff dates with pecans. Pinch off small pieces of cheese mixture; roll around dates. Bake at 450° for 10 to 15 minutes.
Rinse chicken wings. Pat dry. Cut off tips and discard. Cut wings in half. In a shallow dish, combine flour, lemon pepper and garlic salt. Mix well and coat wing pieces. Heat oil in skillet and brown wings on both sides.
Dredge pheasant pieces in flour mixture. (Can also add a little thyme and ground bay leaf to this.) Brown floured pieces in hot shortening in Dutch oven. Add chicken broth, chervil, sage, parsley and garlic. Simmer, covered, in Dutch oven for 40 minutes. Add celery, onions, carrots and tomato sauce. Simmer another 15 minutes. Add mushrooms; simmer 15 minutes. Can thicken "gravy" with flour paste if needed. Serve with long grain and wild rice mixture (Uncle Ben's).
Heat cream until boiling in medium size pan. Remove from heat and add German chocolate, chocolate chips and butter. Stir until melted. Add egg yolks, one at a time, beating well after each addition. Stir in liqueur. Cover and chill until firm enough to handle. Shape into 1 inch balls; roll in cocoa or powdered sugar or nuts. Makes 4 dozen.
Cook broccoli according to directions. Drain broccoli and place in buttered casserole. Mix mayonnaise, half and half, curry powder and cheese together. Place chicken on top of broccoli and pour mixture over chicken and broccoli evenly. Cover with bread crumbs, dot with butter. Bake, uncovered, for 45 minutes until hot and bubbly. Serve with rice, salad and rolls. Yields 3 servings.
Mix cucumbers, onions and salt and set aside for 1 hour. Drain cucumbers and onions. Mix together dry mustard, celery seed, sugar and white vinegar. Pour liquid over cucumbers and mix together. Put mixture in jars and refrigerate. Let stand in refrigerator 1 day before using.
Cream the butter, gradually adding brown and granulated sugars. Add eggs and beat thoroughly. Melt into the boiling water, cool slightly, then stir into the egg mixture. Add the combined soda and flour in about 3 parts alternately with the sour cream. Add vanilla. Stir batter after each addition until it is well blended. Bake in two greased 9-inch layer pans in moderate oven at 350° about 25 minutes. Spread with chocolate frosting.
Mel oleo in water until boiling gently. Add flour and beat with wooden spoon. Remove from heat. Add eggs, one at a time; beat until smooth. Spread in 15 x 10-inch greased pan. Bake in preheated oven (400°) for 25 to 30 minutes. Cool.
Pour milk over bran flakes and set aside. Beat egg, shortening and sugar together until smooth. Stir in bran mixture and flour until "just moist". Pour into greased muffin tins. Bake at 350° for 20 minutes, approximately. Makes 12 muffins.
Cream the peanut butter with sugar. Mix in walnuts and dates. Shape into small balls using level teaspoonfuls of mixture. Chill for several hours. Keep chocolate over hot water while dipping peanut balls with spoon. Coat 1 ball at a time. Place on waxed paper lined tray and chill several hours or until chocolate is firm. Makes about 8 dozen.
Saute fish in hot oil briefly. Remove fish and set aside. Add garlic and vegetables and saute lightly. Add broth. Stir in heavy cream and milk, oyster sauce and fish. Heat through. Thicken a little with gravy flour.
Mix children, dogs and cat together. Put them in the field, stirring constantly. Pour the brook over pebbles; sprinkle field with flowers. Spread under a deep blue sky and bake in a hot sun. When thoroughly browned, remove and set in bathtub to cool.
Bring broccoli to boil. Melt margarine. Saute onions and celery. Add flour. Cook, stirring for 2 minutes. Add cheese and stir until melted. Blend in soup. Add broccoli and mushrooms. Bake in greased casserole for 30 minutes at 350°.
Combine dry ingredients. Combine egg and oil with milk; add to dry mix and mix well. Insert wooden skewers into hot dogs. Cover hot dogs with mixture. Fry in fat until golden brown. Serves 10 to 20.
Slice apples into baking dish. Add sugar and spices. Stir into apples. Combine brown sugar, flour and butter and mix well. Mix 1/2 of this in apples and press down. Put the other half on top of apples and bake 1 hour at 325°.
Melt margarine in oblong pyrex dish, then mix sugar, flour, and milk together. Pour mixture over margarine and add fruit on top of this.
Crush stuffing mix with a rolling pin. Dip chicken in the chicken soup and roll in seasoned crumbs. Cover pan with foil and spray. Put chicken in a 350° oven and bake about 1 hour. Delicious.
Wash and cook potatoes with skins in salted boiling water until tender. Cool; remove skins and cube. Sprinkle lemon juice over potatoes and mix gently. Add all other ingredients. Salt and pepper to taste. Add enough mayonnaise to hold together and then a little more. Serves 8 to 10.
Put chicken in a container. Pour Italian dressing over chicken. Cover and refrigerate for at least 24 hours. Heat up the grill. Cook chicken until done.
Separate biscuits. Cut each biscuit into 4 pieces. In mixing bowl mix sugar and cinnamon. Cover each piece with sugar and cinnamon. Place on top of peaches. Return to oven. Bake until golden brown at 350°. Makes 12 servings.
Butter bottom and sides of a 2-quart casserole dish and layer as follows: Layer of potatoes, layer of Velveeta cubes, several pats of margarine, soup (mixed with milk), salt and pepper (go lightly on salt as Velveeta and soup have salt). Repeat, making several layers of ingredients, and cover casserole. Bake at 325° for about 1 hour and uncover for the last 15 minutes. Very good!
Mix all ingredients in crock pot. Cook on high with lid on for 4 hours, then remove lid and cook for another 4 hours. Stir occasionally; pour into jars and seal.
Brown chops on both sides in oil; season. Grease casserole dish. Place 1/2 of potatoes in dish. Season with salt and pepper. Sprinkle with 1/2 of flour. Add remaining potatoes and sprinkle with remaining flour. Pour milk over potatoes. Place chops on top; sprinkle with cheese. Cover and cook in slow oven at 350° for 1 1/2 hours or until tender.
Melt margarine. Add sugar, eggs and flour. Add vanilla flavoring and chips. Bake at 275° for about 45 minutes to 1 hour in a glass baking dish.
Scoop out insides of potatoes. Mix together mayo or sour cream, scallions, green pepper, pimento, cheese and crab; add to potato. Put in shell under broiler; brown top.
Mix all ingredients together thoroughly. Bake in souffle dish or 11 x 7-inch baking dish at 350° for 35 to 40 minutes. Puffs up and gets a crusty top. Serves 8.
Bring dates and water to a boil for 1 to 2 minutes. Cream oleo and sugar; add egg, cream of tartar and nuts. Mix all ingredients together, except dates and water. Last, add the dates and water and mix all well. Bake at 325° to 350° in muffin tins. Can use paper cups.
Fill large pot with water, add "crab boil". Squeeze lemons and add lemon peels and salt. Cover and bring to a boil. While waiting to boil, shuck and cut corn, and slice the sausage and onions. Once water is boiling, add potatoes and sausage. Cover and bring to boil again and cook 5 minutes. Add corn and onions and cook another 5 minutes. Add the shrimp but don't wait for the water to boil again. Just cover for 5 minutes. Drain and serve immediately. Kitchen time 30 minutes and cooking time 15-20 minutes. Serves 10-12 people.
In a large bowl, with electric mixer at high speed, beat butter until light and fluffy. At low speed, beat in 1/2 cup confectioners sugar, the flour, 1 teaspoon cinnamon, vanilla and salt just until combined. Dough will be rather stiff. Shape into a ball; wrap in waxed paper. Refrigerate for 30 minutes. Preheat oven to 400°.
Mix dry ingredients. Add milk and egg yolks. Cook until thick over medium heat. Add butter and vanilla. Use egg whites to make meringue.
Stew raisins with enough water to make 5 tablespoons juice. Drain raisins and measure 5 tablespoons juice in container large enough to allow juice to foam up when soda is added.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, then continue cooking for 1 minute. Remove from heat. Place egg yolks in a bowl. Add half of hot mixture to egg yolks, then blend into remainder of hot mixture in saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir in butter, banana flavoring and vanilla. Let cool. Slice two bananas. Arrange a layer of bananas in bottom of pastry shell. Pour the cooled filling over bananas; chill. Before serving, whip cream until stiff; fold in powdered sugar and vanilla. Spread over top of pie. Decorate with remaining banana. Cut in slices and sprinkle with peanuts. Makes 1 pie.
Cream sugar, flour and butter. Add eggs, one at a time. Add vanilla and buttermilk. Pour in 2 unbaked pie shells. Bake at 300° for 40 minutes.
Mix flour, sugar and oleo (like pie dough). Beat eggs well and mix into mixture. Add remaining ingredients; mix well. May need to add more flour for soft dough to roll. Roll thick for soft cookie; roll thin for crisp cookie. Bake 12 minutes on 350° or until light brown. Makes about 5 dozen.
Combine all ingredients in a large bowl; mix well. Form into small quarter size balls. Bake at 350° for 15 minutes. Makes approximately 4 dozen.
Preheat oven to 350°. In 13 x 9-inch pan, melt margarine. Sprinkle crumbs over margarine. Pour milk over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25 to 30 minutes. Cool thoroughly before cutting. Store loosely covered at room temperature. Yields 24 bars.
Preheat oven to 350°. In a large mixing bowl, cream shortening and butter with electric mixer until fluffy. Add powdered sugar and salt; mix well. Add next 4 ingredients, stirring well. Shape dough into 1-inch balls and place on ungreased cookie sheet. Slightly flatten each dough ball. Bake at 350° for 15 minutes. Remove from oven and roll in powdered sugar. Makes about 3 dozen cookies.
Combine pork, beef, onions and garlic in a large heated skillet. Cook, stirring often, until meat loses its pinkness. Stir in seasonings and water. Cover and simmer 20 minutes. Uncover, simmer 10 more minutes. Remove from heat; stir in potatoes. Prepare pie crusts; spoon 1/2 of cooked meat into pie shell. Fold edges over meat; brush with egg. Roll out 10-inch round for top of pie. Trim flush with edge of pan. Brush top with egg. Cut small slits in pastry near center. Bake at 425° for 15 minutes, then at 350° for 25 minutes. Makes 2 pies.
Put apples in large mixing bowl. Sprinkle with dry ingredients which have been mixed together. Add water and vanilla. Mix and pour into 13 x 9 x 2-inch glass dish. Dot with butter.
Cream eggs and 1 cup sugar. Add 2/3 cup canned pumpkin, 3/4 cup flour and 1 teaspoon baking soda; beat. Grease and flour jelly roll pan, then pour batter in and bake at 350° for 15 minutes. Let cool for 10 minutes. Flip out of pan and roll in dish towel; let stand for 45 minutes. Mix 8 ounces cream cheese, 4 tablespoons softened margarine, 1 cup powdered sugar and 1/2 teaspoon vanilla. Add walnuts now if desired. Unroll and spread with cream cheese mixture. Roll into aluminum foil. Refrigerate.
Preheat oven to 350°. Place slicing disc into a container. Cut cabbage on speed 5. Empty into a large saucepan of salted water. Cook over medium heat until tender; drain well.
Grease 9 x 13-inch pan. Preheat oven to 350°. Blend cake mix with eggs and sour cream. Spread 1/2 batter in pan. Spread 1 box of dry coconut and pecan frosting mix. Add remaining batter. Spread the other box of dry coconut and pecan frosting mix over batter. Dot with stick of oleo. Bake.
Bake cake mix according to box directions. Cool; cut into squares or crumble cake. Line the bottom of a bowl with 1/2 of the cake. Pour 1/2 of the Eagle Brand milk over cake. Cover with 1/2 can of pie filling, then 1/2 of the vanilla pudding (made according to directions on box). Cover pudding with 1/2 of crushed pineapple. Top with 2 sliced bananas. Repeat layers. Top with Cool Whip. Chill 24 hours before serving. Enjoy.
Dissolve gelatin in boiling water. Stir in strawberries, pineapple, bananas and pecans. Pour half of mixture into an oiled 12 x 8 x 2-inch dish. Chill until firm. Store remaining gelatin mixture at room temperature.
In large saucepan, add tomatoes, Italian seasoning, onion and garlic powders, and salt. Boil; reduce heat. Cover; simmer 10 minutes. Add vegetables and return to boil. Reduce heat; cover and simmer until vegetables are almost tender, about 4 minutes. Stir in beans and pasta. You can add some ham, turkey or beef for a whole meal. Cover; cook until heated through. Serve with Parmesan sprinkled on top.
Measure exact amount of sugar and set aside. Wash jars and lids with soapy water. Pour boiling water into jars. Drain well.
Dissolve gelatin in boiling water. Add 2 cups cold water. Chill until the consistency of unbeaten egg whites. Fold in remaining ingredients. Turn into 12 x 8 x 2-inch pan, approximately 12 servings.
Bake crust at 375° for 10 minutes. Beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt. Add butter to mixture. Add vanilla, chocolate chips and nuts; pour into crust. Bake for 25 to 30 minutes, until almost set (pie will not test done in center). Serve warm or cool with ice cream.
Peel and coarsely grind pears in food chopper. Mix with rest of ingredients and boil for 30 to 45 minutes. Place in sterilized containers.
Combine in order; heat. Form in half moons. Bake at 300° to 325° for 15 minutes. Roll in powdered sugar.
Drain artichoke hearts and chop fine. Thaw spinach, squeeze out liquids, chop up. Mix artichokes, spinach and mayonnaise with the 3 cheeses and garlic. When blended, put in greased 10-inch pie shell or shallow pan. (Quiche pan works well.) Bake at 350° for 15 minutes.
Cook ground beef until browned (season as you like). Layer ingredients in order listed in large casserole dish. Melt cheese on top, if desired. Serve with Doritos or Tostitos corn chips.
Cream butter, sugar and eggs together. Add Ricotta cheese, flour, salt, baking soda and vanilla. Spoon onto slightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Can be frosted with your favorite frosting.
Wrap each chicken breast with a piece of bacon. Laying out each piece separately, place the chipped beef in bottom of 9 x 13-inch casserole. Put a chicken breast on top of each piece of chipped beef. Mix soup and sour cream; spoon on top of each chicken breast. Bake, uncovered, at 275° for 3 hours.
Under a broiler toast both side of the bread. Rub both sides of bread with a clove of garlic. Drizzle with olive oil, top with the tomato slices, basil, pepper. Serve warm.
With pastry blender mix shortening, baking powder, salt and flour until crumbly.
Mix first 4 ingredients until stiff with fork. Dump on cookie sheet with an edge and smash to cover cookie sheet. Mix next 4 ingredients for the topping. Pour on top and bake at 350° for 35 minutes.
Peel onions and place in a 2-qt. casserole. Combine all other ingredients, mixing well. Pour in casserole over onions. Bake uncovered at 350° for about 2 hours. Top with strips of crisp bacon if desired.
Combine eggs and sugar; mix well. Add pumpkin, oil and water. Mix well. Add all dry ingredients. Bake in soup or vegetable cans at 350° for 1 hour. Makes 4 cans.
Bring a 4-quart pot of water to boil. Cook fettucine according to package directions, about 10 minutes. Drain and keep warm.
Mix onion, cheese, water, cabbage, salt and pepper; cook to a boil about 3 minutes, then drain. Make and mix ingredients with butter, flour, milk and chicken bouillon, then cook on stove until thick. In a dish, layer the ingredients and bake at 350° for 30 minutes.
Mix first 3 ingredients well. Add the pure vanilla. Layer whole graham cracker in bottom of an oblong dish. Top with the pudding mixture. Layer whole graham crackers on top. (Space it so that a serving will not have but two graham cracker squares.)
Mix potatoes and sugar. Roll into oblong shape. Spread with peanut butter. Roll up jelly roll fashion. Cut into slices and enjoy.
Place ingredients in pint jar, with lid, and shake jar vigorously. Keep in refrigerator until ready to use.
Bring sugar and syrup to a boil; remove from heat. Add peanut butter and Rice Krispies. Butter dish and pour in ingredients.
Combine crab meat, salt, red pepper, green pepper, 2 beaten eggs, 4 tablespoons mayonnaise and onion. Mix well with spoon. Place in greased casserole and individual crab shells. Mix remaining egg with 1 tablespoon mayonnaise. Glaze crab meat mixture with egg and mayonnaise mixture. Sprinkle with cracker crumbs and paprika. Bake at 350° for 30 minutes. Yield: 6 servings.
Heat and slowly stir in the top of a double boiler. Good on top of salmon, whitefish, meat loaf, etc.
Let dates stand in boiling water with the baking soda until cold. Cream sugar, shortening and eggs. Add the rest of the ingredients. Bake in a 9 x 12-inch pan for 30 minutes at 350°.
In 8-inch pie plate, mix flour, sugar and salt. Combine oil and milk in measuring cup; beat with a fork and pour all at once over flour mixture. Mix with flour until flour is completely dampened. Using fingers, press pastry evenly to pie plate on bottom and up sides. Pinch edges lightly to flute.
Spread chicken in a casserole dish. Mix together chicken soup, celery soup and Pet milk. Spread over chicken. Mix together cornbread mix, chicken broth and sage. Spread on top of casserole. Bake at 450° for 25 to 30 minutes or until cornbread is done.
Soften gelatin in cold water 5 minutes. Beat egg yolks until light, gradually add 1/2 cup sugar while still beating. Add sherry. Cook in top of double boiler over hot water, stirring constantly, until mixture is the consistency of soft custard. Add gelatin; stir until dissolved. Cool. Beat egg whites until stiff. Beat in remaining sugar and salt. Combine with the custard. Spoon in pastry shell. Chill until firm, about 3 hours.
In saucepan over medium heat, boil salted water; add beans and return to boil. Reduce heat and simmer, covered, for 20 minutes. Drain; scrape corn from cob and add with butter to pan. Cook 5 minutes. Stir in cream and heat through. Season with salt and pepper. Serves 4.